1) Cut and wash Chicken into a small pieces  in a bowl

2) Marinate Chicken pieces with Ginger/ Garlic paste, 2 TBSP red chilli powder, a pinch of Turmeric powder and salt for half an hour

3) Wash and cut onions, tomatoes and chillies and coriander leaves very fine

Cooking Process

1) In a deep pan heat oil and break the red chillies into halves and fry for less than a minute

2) Then add cut inions and green chillies, fry for 2 minutes

3) Add marinated Chicken with plain curd and fry for 10 minutes without adding water and turning very often

4) Add the coriander powder, cumin powder, along with tomatoes and cook for 15-20minutes till the chicken is cooked

5) Finally add chopped coriander  and cook for 2 minutes

6) Serve with Plain rice or Vegetable Puloa or chappatis

1. Pierce the chops with a sharp knife to ensure all the marinade covers the lamb evenly and thoroughly.
2. To make the marinade, take a table spoon of olive oil and 1 stock of lamb cube stock and mix it together till it becomes a fine paste.
3. Rub the paste onto the chops, make more marinade if necessary.
4. Then add salt, pepper, paprika and garlic powder to the chops on both sides, ensuring the ingredients cover all the meat.
5. Drizzle olive oil on both sides of the chops and sprinkle some mixed herbs. Allow to marinade for 1-2hours

Cooking Process

1. Get a grill pan or a normal non stick pan and turn the stove onto high heat. Wait a few minuets. The pan has to be smoking hot.
2. You don’t need to drizzle any oil to the pan as the lamb has enough. Once the pan is hot, place each chop slowly ensuring they don’t touch (which causes water to ooze out)
3. After 3-4 minuets (medium well) turn the chops over and wait for 2-3 minuets.
4. Once they are done, put them in a plate to rest.
5. As the chops are resting, in the same pan as you cooked the chops add a few teaspoons of flour to the leftovers in the pan. Stir till it becomes a paste. This is called a Roux.
6. Once the flour has been cooked, to get rid of the raw edge, pour some cold chicken stock to the pan and whisk continuously.
7. Bring it down to a simmer.
8. After 10-15mins add some mints, and chillies to the gravy and stir.
9. Boil the potatoes for 30mins and bake them in the oven for 10.
10. Blanch the spinach in hot then cold water and serve them on the dish.
11. Place the potatoes and lamb onto the spinach and pour over the gravy.
12. Enjoy

1) If the shrimps are not cooked just blanche them in hot water, then drain them

2) Beat the egg with salt and Milk

3) Wash and cut shallots, red chillies and parsley very fine

4) Mix shrimps, cut shallots, chilles and parsley in a bowl

Cooking Process

1) In a shallow wide pan heat oil , pour the egg mix and drop the shrimps mix with shallots and red chillies evenly, cook for 4-5 minutes till golden brown, dont let it burn

2) Flip the omelette and cook for 4 minutes more adding oil if required

3) Serve with bread

1) Wash and cut Potatoes and brinjal in to medium pieces into a bowl of lukewarm water with salt

2) Cut onions roughly
3) Cut chillies and coriander leaves roughly

Cooking Process

1) In a wok heat oil for 2 minutes

2) Add chopped onions and Green Chillies and fry it for exactly 2 minutes
3) Then add  cut Potatoes and cut brinjals and let it mix throughly and then add salt, turmeric and chilli powder.
4) Let it cook for 20 – 25 minutes stirring occasionally covering the wok

5) Finally add garam masala and cut coriander leaves and simmer it for 5 minutes
6) Goes well with Plain Rice or Chapatti.

1) Clean, peel and de-vein prawns, then dice prawn into small pieces

2) Chope ginger/garlic, spring onions, coriander leaves finely

3) In bowl add diced prawns with chopped ginger/garlic, spring onions, coriander leaves,dry sherry,soya sauce, fish sauce, oyster sauce  and sesame oil and mix thoroughly

Cooking Process

1) Heat oil in a shallow pan

2) Take wonton wrap and place the prawn mixture off-centre in the wonton wrapper, wet the edges and fold over to all sides as shown

3) Gently lower into pan and fry for 2-3 minutes. Drain on kitchen paper before serving

4) Serve hot with Soya and red chilli dip

1) Wash and make two cuts cross wise as shown and place them in a bowl with cold water adding 1/4tbsp salt

2) Chope Onions, tomatoes, green chillies and coriander leaves finely

3) Grind dry coconut, coriander seeds and poppy seeds into a fine paste adding little bit of water

Cooking Process

1) Heat oil in a shallow bottomed pan, add onions and green chillies fry for 3-4 minutes

2) Now add cut Aubergines with enough salt, cover the pan simmer for 5-8 minutes turning carefully

3) Then add chilli powder, turmeric, ginger/Garlic paste and coconut paste and cook in very low heat for about 10 minutes adding little water and chopped tomatoes  turning very gently

4) Finally sprinkle Garam masala and chopped coriander and cook for 5 minutes

5) Serve with plain rice, tastes heavenly

1) Wash carrots, cabbage and cauliflower and dry them with a cloth

2) Then in a bowl grate or cut the vegetables including bulbs of spring onion very fine, add 2tbsp plain flower and cornflour with ginger/garlic paste and 1/2tbsp pepper powder, mix thoroughly and make them into small balls (if there is moist in the grated vegetables add more corn flour)

3) Cut Ginger, garlic, green chillies, coriander and greens of spring onions finely

Cooking Process

1) In a pan heat oil and fry the pre made vegetable balls in batches not over crowding the pan

2) In an another pan heat 3 tbsp of oil and saute ginger, garlic, and green chillies

3) Mix remaining plain and corn flour with 1 small cup of water and add to the pan,add dark and light soya sauce with chilli, tomato ketchup, vegetable stock (optional) salt, pepper powder and bring it to boil till the gravy is thick

4) At this stage add fried vegetable balls and cook for 3-4 minutes  gently turning them

5) Garnish with spring onions and coriander leaves

1) Soak urad dhal, channa dhal, mung dhal and rice for 3-4 hours

2) Wash dhal throughly 2-3 times and drain

3) Grind the soaked dhals adding very little water to make it into a thick dough ( consistency should be thin enough to be able to roll balls)

4) Cut onions, chillies, ginger, coriander and mint leaves finely and add to the dough with cumin seeds and salt, mix thoroughly

Cooking Process

1) In a deep pan heat oil at the highest flame till its smoking hot

2) Take a handful dough and make into a round ball and place it on a foil and flat it

3) Slowly drop this donuts into the oil, you can make in batches of 6

4) Continue the proces with the rest of the dough balls

5) Serve with Indian chutneys like Tomato chutney

1) Boil Eggs for 10-15 minutes and take the shell off and make a small cut in the middle

2) Wash and cut onions, tomatoes and chillies very fine

3) Wash and cut coriander leaves finely

Cooking Process

1) In a deep pan heat oil and fry onions and chillies for 2 minutes

2) Add boiled eggs  with 1/4Tbl spoons Ginger Garlic paste, 1 Tbl spoon red chilli powder, a pinch of Turmeric powder and salt and fry for 5 minutes without adding water

3) Add 1/4 Can coconut Milk and cook for 5 minutes adding 1 /2 cup of water

4) Add tomatoes and garam masala cook for 5 minutes

5) Sprinkle chopped coriander

6) Serve hot with plain rice

1) Clean the fish and cut into round sized pieces as shown

2) Rub ginger/garlic paste, chilli powder, turmeric, garam masala and salt to the fish pieces and marinate for 10-15 minutes

3) Slit the chilles into halves

Cooking Process

1) Take a shallow pan and heat the oil

2)Fry the fish pieces in batches of two for 5-7 minutes on both sides till golden brown

3) Repeat the process for remaining pieces

4) At the end, fry the slit chillies and curry leaves garnish over the fish piece

Tastes really good!! can be eaten as a snack or goes well with rice and sambar, fish fry as a side dish