Kenasian Delights

Serves All

What you need

Being a working mother most of my life, I know how difficult it is to organise good meals, taking into consideration the time factor. Not long ago, I had a family of two fast growing teenage children and a husband with a voracious appetite.  I often had a tough time conjuring up meals that would have a full nutritive value, appeal to their overly critical eyes and appease their increasingly sensitive taste buds.

Here are some of my tested and tasted recipes, each complete in itself,that you can enjoy preparing. I believe Cooking is a form of Creative Art, so get ready for lots of compliments from who ever sees and eats them!

For the modern health conscious families special care should be taken to prepare foods that provide a balanced diet and are cooked in the lightest unsaturated oils (to reduce cholesterol build up-without going into too much scientific jargon!) Never the less I always tried to keep the authentic taste of traditional and the ever popular Ken-asian cooking.

With time, the memory becomes less sharp, so writing down the menu first always helps.Make a list of all the ingredients to make the shopping easier and save time. If you have a house- help, ask him or her to chop up onions, ginger, garlic and peel potatoes, carrots etc. while you are at work. You will be less stressed when you enter your kitchen!

When you cook, start first with the dish that is going to take the longest period of time so that while it is cooking, you can prepare the other dishes. Things that must be freshly made- fruit salad, green salad or 'chapatis' - make them last. Things that can remain fresh in the fridge could be made a day before. Avoid freezing and then defreezing unless absolutely necessary because this makes the food lose most of its nutritive value and also the taste is less appetising. Try to use fresh ingredients instead of canned or preserved items.

Do remember that any recipe is just a guide - you must be innovative and experiment to make small changes to enhance its appeal and taste according to your preference.

All my culinary successes are an attribution to my Mother who was the best cook in the world. 

Welcome to my world of healthy, happy cooking!

Introduction

How to

In the subsequent pages you will find recipes for dishes that are 

A.  Savoury   

    i.  Starters

               Vegetarian - Bhajia,Samosa, Rolls, Vermecelli,Mathian. Cheese straws, Dokra, Handvo, Cutlets, Tikkis, seras

                Non-veg - Chicken pakora, samosa, Pies, Kima Tikki, meat cutlets, fish bhajia, kebabs

     ii. Curries

                Vegetarian - Lentils, Beans, Grams, Curdy

                Non-veg - Haleem, Mutton, Fish, Chicken, Beef, Steak,Mince dishes

    iii.  Rice 

                Vegetarian - Plain, Vegetable pilaus, Khichri

                 Non-veg - Mutton pilau, chicken pilau, Biryani- mutton, chicken, fish

    iv.  Chapati

                 Vegetarian - plain, parathe, stuffed rotis, Naans

                  Non-veg - kima, chicken stuffed parathas

     v.  Side Condiments - Salads, Soups, Chutney, pickles

  B.  Sweet

     i.  Cakes    ii. Cookies    iii,  Pancakes    iv. Asian specials  

     v,  Fruit Salads   vi. Puddings     vii. Juices

copyright                                                                

shamabutt 

Serves 4 Simple potato bhajia

What you need

Simple Potato Bhajia

Ingredients: 4 large potatoes, peeled and cut into thin slices

                  1 cup sifted, fine gram flour 

                  1 teaspoon salt

                   1/2 teaspoon red powdered chilly

                   1 teaspoon cummin seeds

                   1/2 teaspoon ginger paste

                   1/2 teaspoon garlic paste

                   1/4 teaspoon bicarbonate soda 

                   1 teaspoon finely chopped green chilly

                   1 tablespoon chopped fresh coriander

                    1 tablespoon fresh lemon juice

                   1 cup water

To deep fry: 1/2 litre  fresh good quality cooking oil

Savoury Starters Bhajias Vegetarian

How to

Simple Potato Bhajia

Step 1  Put the oil in a deep frying pan and let it warm at low heat

Step 2 In a large bowl, mix all the ingredients with a spoon. Add carefully 1/2 to 1 cup of water so that the mixture is soft but not very liquidy.

Step 3  Increase the heat of the frying oil to medium.

           With a tablespoon, take one slice of potato covered lightly with the batter and put into the oil. You can fry about 7 slices at a time. Turn over the slices with the frying spoon and cook till golden.  Remove the bhajia carefully to avoid too much oil coming out. Place on some oil absorbing paper.  Repeat till all the bhajia are fried.

Step 4.  Serve hot with condiments - tamarind or tomato chutney

Serves 2 Onion Bhajia

What you need

2 large red onions, peeled and thinly sliced to form rings

1/2 teaspoon salt

1 tablespoon chopped green chillies

1 tablespoon fresh chopped coriander leaves

1 teaspoon lemon juice

1/2 teaspoon cummin seeds

1/4 teaspoon black pepper powder

1/2 cup sifted gram flour

1/2 cup water

1/4 teaspoon bicarbonate soda

1/2 litre vegetable oil for frying

Onion Bhajia

How to

Onion Bhajia

Step 1  Mix all the ingredients in a bowl with the water lightly. Use a fork and see that the mixture in not runny

Step 2  Heat the oil for frying in a deep pan at medium heat

Step 3 Use a spoon to transfer a few onion rings coated with the batter into the hot oil. Cook till golden and crisp. Turn over. Remove onto oil absorbent paper

Step4  Serve hot with condiments - mint or tamarind chutney 

Serves 2 Brinjal bhajia

What you need

1 large brinjal, sliced into thin circular discs

1 lemon

1 green chilly, chopped

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon ajwain

1/2 teaspoon cummin seeds

1/4 teaspoon black pepper powder

1/2 teaspoon bicarbonate soda

1 tablespoon coriander leaves

1 cup fine gram flour

1/2 to 1 cup water

1 litre oil for deep frying

Bhajia Brinjal

How to

Brinjal Bhajia

1.  In a large bowl, put the freshly cut slices of brinjal and cover with the juice from the squeezed lemon.

2.  Add all the ingredients except the gram flour and water. Lightly mix with a fork so that the brinjal slices are covered. Let this stay for 10 minutes.

3.  Add the gram flour and the water.  Mix carefully so that the brinjal slices do not break.

4.  In the deep frying pan, put the oil to  medium heat.

5. Carefully put one slice covered evenly with the batter, into the oil. Repeat till you have put 4 or 5 slices. 

6.  Let them cook till golden brown. Turn over the slices to cook the other side too.

7.  Remove onto absorbent paper. Repeat till all the slices have been fried.

8. Serve hot with mint or tamarind chutney

Serves 2 Palak [spinach] bhajia

What you need

1 large potato, peeled and cut into thin 1 cm squares

1 large red onion, chopped

1 cup freshly chopped spinach (palak) leaves

1/2 cup fresh green methi leaves

1/4 cup fresh coriander leaves

2 chopped green chillies

1 teaspoon salt

1 teaspoon cumin seeds

1/2 teaspoon black pepper powder

1/2 teaspoon bicarbonate soda

2 cups gram flour

1 1/2 cup water

1 litre cooking oil for dep frying

Bhajia - Palak Pakoras

How to

1.  In a large bowl mix all the ingredients with a spoon slowly till a soft consistency is reached.

2.  Keep the frying oil at medium heat 

3.   Take the mixture, one teaspoonfull at a time and put carefully into the hot oil.  You can  fry 6 or 7 pakoras  together.

4. Fry till light brown and turn  till all sides are cooked evenly

5.  Remove onto oil absorbent paper and repeat the process till all the pakoras are done.

6. Serve hot with tamarind or mint sauce  

Serves 2 Cauliflower [gobi] bhajia

What you need

1 cup of washed and  sliced caulifower

1 small red onion, chopped

1 green chilly chopped

1 teaspoon crushed ginger

1 teaspoon salt

1 teaspoon cummin seeds

1/2 teaspoon black pepper powder

1 tablespoon chopped coriander leaves

1/4 teaspoon bicarbonate soda

1 tablespoon lemon juice

1 1/2 cup gram flour

1 cup water

1 litre oil for deep frying

Bhajia - Cauliflower

How to

1. In a bowl, mix all the ingredients with a spoon.

2. Keep the oil in the frying pan at medium heat 

3,  Carefully put into the oil, one spoonfull , at a time, of the mixture till you have got 6 or 7 bhajias in the frying pan

4 Let them cook till light brown and turn them over to cook all round

5 Remove onto the oil absorbent paper and repeat till you have fried all the rest of the mixture

6  Serve hot with mint sauce

Serves 2 Bread bhajia

What you need

4 slices of white or brown bread, cut into 4 triangles each

1 cup gram flour

1 teaspoon fresh coriander leaves

1/2 teaspoon salt

1/2 teaspoon cummin seeds

1/4 teaspoon red chilly powder

1/4 teaspoon black pepper powder

1/4 teaspoon bicarbonate soda

1 teaspoon lemon juice

1 cup water

1 litre oil for deep fring

Bhajia - Bread 6

How to

1.  Keep the bread pieces on a plate.

2  In a bowl mix all the ingredients to make a soft, slightly runny batter. You may add some more water if needed.

3. Heat the oil in a deep frying pan

4 Take one piece of the bread at a time and dip into the batter to cover all the sides and put it into the  oil at medium heat.

5  Add 3 or 4 more pieces and cook till golden brown. Turn them over to cook the other side.

6. Remove onto some oil absorbent paper.  Repeat till all the bread bhajia are made.

7  Serve hot with tomato or chilly sauce

Serves 12 Vege samosa

What you need

For Rotis (Pastry)

4 cups plain white flour

2 cups water

1/2 cup separate plain flour

1/2 cup oil

For Leti (Sealing mix)

1/2 cup plain flour

1/2 cup water

For Filling

1 kg potatoes, peeled, diced into cubes, boiled and drained

1/2 kg shelled green peas, boiled and drained

1/4 kg carrots, peeled, diced, boiled and drained

2 large red onions, finely diced

1 tablespoon salt

1 tablespoon zeera(cumin seeds)

1 lemon's juice

1 teaspoon red chilly powder

1/2 teaspoon black pepper powder

1 teaspoon fresh green chilly chopped

1 tablespoon cut fresh green coriander leaves

Samosaa Vegetarian

How to

1. Prepare the leti by mixing the plain flour and water with a spoon in  a small bowl and keep it aside

2 For the rotis,knead the flour with the water into a stiff dough.

i. Divide into 16 balls and flatten each one into a circle of 5 cm diameter.

ii. Take one circle, spread evenly 1 teaspoon oil on it. Sprinkle 1 teaspoon dry flour on it.

iii.Place a second circle on it and repeat the step ii .

iv. Place a third circle on it and repeat step ii.

v. Place a fourth circle and press lightly with fingers.

vi. Using some dry flour and the rolling pin, carefully flatten this into a large chapati.

vii.On a 'tava' at very low heat, cook the chapati for a few seconds  on both sides.

viii.Carefully peel off one roti at a time and keep on a flat surface covered with a cloth to avoid drying.

ix. Similarly make the rest of the rotis with the balls of the dough by following steps ii to viii.

x. on a flat surface place the rotis one on top of each other and cut them into three strips  5 cm wide with a sharp knife

xi. Trim the edges slightly if needed to get a trapezium shape. You will now have 48 pastry pieces ready to be filled

3.For the Filling and final preparation

i.  In a large bowl mix lightly all the ingredients with a spoon.

ii. Take one strip of pastry and fold it into a cone shape.

iii. Put one tablespoon of the filling into the cone 

iv. apply a little 'leti' on the flaps and fold over to make perfect samosa triangular shape.

v. Repeat till all the samosas are made. You may freeze them placing them separately on flat bases.

vi.When frying, use medium heat and deep fry both sides till golden brown

vii. You may also bake them at 200 oC in a greased dish after brushing each piece with some oil and letting them cook on both sides till golden brown

viii. Drain excess oil and serve hot with mint or tamarind sauce.

Serves 4 Punjabi samosa

What you need

For the outer covering:

5 cups plain white flour[maida]

2 table-spoons cooking oil

2 cups warm water

1/2 teaspoon salt

1/4 teaspoon 'ajwain'

For the filling:

8 medium size potatoes, boiled, peeled, mashed

4 green chillies, chopped

1 teaspoon red chilly powder

1 teaspoon whole, dry coriander seeds

1 teaspoon 'zeera'

2 tablespoons fresh, green,cut coriander leaves

1 teaspoon [or to taste] salt

1 tablespoon lemon juice

For deep frying:

1/2 litre cooking oil 

Punjabi Samosas

How to

1.  Make a tough dough, cover with a cloth, leave it to stand for 20 minutes.

2.    Take a little dough at a time and shape into a ball of diameter, 4cm. making 20 balls all together.

3.     With a rolling pin, flatten each ball into a circle,14cm diameter.

4.     Cut each 'chapati' into two halves.

5.     Take one half at a time and carefully make a cone, ready to be filled.

6.     Mix lightly all the ingredients of the filling with a fork.

7.     Hold one cone in the hand and put a tablespoon of the filling into the opening.

8.     With the thumb and fore finger of the other hand press the open sides of the cone together so that it gets sealed properly.

9.     Repeat till all 40  punjabi samosas are ready.

10.   Fry, a few at a time, in medium hot oil till golden on both sides. Remove and keep on absorbent paper to drain off excess oil.

11. Serve hot with mint or tamarind sauce.  

Serves 4 round bhajia

What you need

For the Mash Mixture:

2 large potatoes, boiled, peeled and mashed coarsely

1/2 cup green shelled peas, boiled and drained

1 small carrot, peeled, boiled and finely chopped

1 teaspoon salt

1/2 teaspon red chilly powder

1/2 teaspoon black pepper powder

1/2 teaspoon zeera[cumin] seeds

1 teaspoon lemon juice

1 teaspoon fresh coriander leaves, finely chopped

1 fresh green chilly, finel chopped 

For the Batter:

1/2 cup gram flour[besan]

1/2 cup self raising flour[maida]

1/4 teaspoon salt

1 cup water

For Frying:

1/2 litre cooking oil 

Round Bhajia

How to

1.  Mix all the ingredients lightly

2,  With clean hands, roll into 12 small balls

3. Make the batter in a separate bowl by mixing the ingredients well with a fork

4.  Keep the oil in a deep frying pan on medium heat

5.  Dip one ball of the mash, at a time, into the batter to cover it completely.

6.  Carefully transfer it into the hot oil,  You can fry 4 or 5 at a time.

7.  Turn the frying balls  so that they are golden all over.

8.  Remove onto absorbent paper to drain off excess oil.

9.  Serve hot with chutneys or 'sambar'. 

Serves 4 cutlets-aloo undey

What you need

For the  outer Mash:

10 medium sized potatoes, boiled, peeled and mashed

1 teaspon salt

1/2 tea spoon red chilly powder

1 tea spoon lemon juice

1 tea spoon zeera[cumin] seeds

1/2 tea spoon black pepper powder

1 table spoon fresh green coriander leaves, finely chopped

For the Filling:

2 hard boiled eggs, shelled and cut into 10 slices

For the outer cover:

1 fresh egg white, whisked well

1 mug bread crumbs

For deep Frying:

1/2 litre cooking oil

Cutlets - potato- egg

How to

1.  Mix the ingredients for the mash and with our hands, roll it into ten round balls.

2.  Take one ball and make a depression in the middle.

3.  Place one slice of the boiled egg in the cavity and cover it with the mash around, pressing lightly to form a thick disc.

4.  Repeat till you have ten discs ready.

5.  Pour the cooking oil into deep frying pan and keep it on medium heat.

6.  Take one disc at a time, dip it in the egg white, remove, then sprinkle some bread crumbs all over it and place it very carefully into the hot oil.

7. Wait till one side is well cooked, turn over and let the other side also become light brown. 

8. Remove onto absorbent paper and let any excess oil to be drained off.

9.  Serve with mint sauce.

* You may make burgers with these cutlets and some salad. 

Serves 10 pieces cheese rolls spicy

What you need

For the Filling:

1 mug finely grated cheddar cheese

1/4 mug  red chilli sauce

2 tea spoons finely chopped onions

For the Covering:

10 slices of fresh bread, with crust removed

2 table spoons melted butter

For baking:

Spicy Cheese Rolls

How to

1.  Mix the ingredients of the filling

2.  Place one slice of bread on a flat board, cut off the edges, flatten it with a rolling pin and spread one tablespoon of filling on it.

3.  Starting from one side, roll the bread slice carefully and fasten it with a wooden tooth pick

4. Repeat till you have all the rolls ready

5.  Brush each roll with the melted butter, place them on a non-stick baking dish and bake in a pre-heated oven at 200 degrees C. for ten minutes until golden brown

6. Serve hot

Serves 60 pieces vege spring rolls

What you need

For the Filling:

5 mugs fresh cabbage, finely shredded

2 mugs grated carrots

1 mug finely cut capsicum

1/2 mug spring onion, finely chopped

1/2 mug chopped mushrooms

1 mug drained sweet corn

2 tablespoons salt

1 tablespoon crushed ginger

1 tablespoon crushed garlic

4 tablespoons soy sauce

1 tablespoon oil

1 teaspoon black pepper powder

For outer pastry/covering:

3 mugs white plain flour

1 1/2 mug water

1/2 mug oil

1 mug flour for sprinklng

For joining ['leti']

1 mug plain flour

1 1/2 mug water

For deep frying:

1 litre cooking oil

Spring Rolls Vegetarian

How to

Filling:

1. In a large deep cooking pan, put 1 tablespoon oil and heat.

2. Add the ginger and garlic. Saute for 1 minute.

3. Add the soy sauce. Let the liquid evaporate. Remove from heat and let cool.

4. Add all the other ingredients of the filing and mix with a fork. Keep it aside.

'Leti'

Mix 1 mug of flour with 1 1/2 mugs water with a fork till there are no lumps.

Outer Covering:

1. Make a tough dough with the 3 mugs flour and 1 1/2 mugs of water. Let it rest for 15 minutes.

2. Make 60 small balls from the dough.

3. On a board, flatten one ball at a time with the rolling pin to make a circle of 8 cm diameter.

4. On one circle, sprinkle 1 teaspoon oil and 1 teaspoon dry flour; place 2nd circle on it, repeat the sprinkling; place 3rd circle on it, repeat the sprinkling; place 4th circle on it. Flatten very carefully with the rolling pin till the diameter is about 12 cm.

5. Place a 'tava' on low heat. Put the flattened circle from step 4 onto it. Heat and separate one 'chapati' at a time till you have all 4 circles done. Keep in a plate covered with a cloth.

6. Repeat step 4 and 5 till you have all the 60 'coverings' ready.

To make the Spring Rolls

1. Place one 'chapati' flat on a board and with a brush or your index finger, put a fine layer of the 'leti' on 1 cm of the edge all around the circle.

2. Spread 1 1/2 tablespoon of the filling mixture in the middle of the circle so that it covers an area of 8cm by 8cm.

3. Carefully fold in 2 cm of the circle on both sides so that you now have a roughly rectangular shape.

4. Starting from the lower side, slowly, roll the circle upwards till you reach the end.

5. Tuck in any edges showing. Repeat till you have made all the rolls.  Keep them separate from each other. You may freeze now for later use or start frying them

6. In medium hot oil, fry 4 or 5 spring rolls at a time. Turn them so that they are light golden on all sides.

7. Remove onto absorbent paper to drain off any excess oil. Serve with sweet and sour sauce. 

Serves 6 dokla

What you need

For the Mixture:

1 cup 'urad' daal or split, white 'maash' daal, soaked for 1 hour and drained

1/2 cup curd

1/2 cup warm water

6 green chillies, crushed to paste

1 tablespoon ginger paste

3/4 teaspoon bicarbonate soda powder

3 tablespoons oil

For the top:

1 tablespoon oil

1/4 teaspoon 'rye' seeds

1 teaspoon black pepper powder

1/4 teaspoon red chilly powder

1 tablespoon fresh 'limbri' leaves

For Steaming:

1 teaspoon oil rubbed on the dish for the mixture

10 cups water in the outer, bigger pan with a cover

Dokla

How to

1. Blend the rice and the daal with the curd and the warm water.

2. Add all the other ingredients, mix with a fork and leave aside for 15 minutes.

3. In a large, steaming pan, place the water to boil on high heat.

4. Rub some oil in the cooking dish and pour the mixture onto it. Place this dish into the steaming pan.

5. In a frying pan, heat 1 tablespoon of oil, add the 'rye' seeds and the 'limbri' leaves till they crackle and pour onto the mixture.

6. Sprinkle the black pepper powder and red chilly powder on the mixture in alternate lines.

7. Cover and let it steam for 1/2 hour till it is cooked completely.

8. Remove, let it cool, cut into large squares and serve with mint or tamarind sauce.  

Serves 10 handvo

What you need

For the Mixture:

2 cups rice

1 cup toovar split daal

1/4 cup urad split daal

1/4 cup moong split daal

1/4 cup gram split daal

1/4 cup wheat coarsely crushed grains

2 cups peeled and grated white pumpkin [kadoo]

1 cup curd

1 cup hot water

6 green chillies, finely chopped

1 tablespoon ginger paste

1 tablespoon lemon juice

5 tablespoon oil

2 tablespoon salt

2 tablespoon sugar

1 teaspoon bicarbonate soda powder

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

For the topping:

4 tablespoon oil

1 teaspoon mustard seeds

1 teaspoon rye seeds

1 teaspoon ajwain seeds

2 teaspoons sesame seeds

1 tablespoon limbri leaves

1 tablespoon green coriander leaves

Handvo - Indian Savoury Cake

How to

The Mixture:

1. Soak the cleaned rice, all daals and the wheat in a pan of water for at least 2 hours. Drain them all.

2. Blend them with the curd and hot water in the mixer.

3. Add all the other ingredients of the mixture and mix with a spoon. Cover and leave it to stand for 1/2 hour.

4. Pour the mixture into an appropriate sized, greased baking tray.

5. Adjust your oven to 450 degree F [240 degree C] and let it be preheated.

The Topping:

1. In  frying pan, put 4 tablespoons of oil and keep at low heat.

2. Add the ingredients in this order - mustard seeds, rye seeds, ajwain, sesame, limbri and coriander leaves. When they start crackling, remove from the heat and pour carefully all over the surface of he mixture in the baking tray.

3. Bake for 45 minutes to 1 hour till golden brown.

Serve with tamarind or mint sauce. 

Serves 50 pieces mathian

What you need

For the dough:

3/4 cup melted butter

1 teaspoon ajwain seeds

1 teaspoon salt

3/4 cup warm water

For garnish:

50 whole black pepper corns

For deep frying:

1 litre cooking oil

Mathian

How to

Steps:

1.  In a big bowl, place the flour and butter and mix by rubbing gently till the mixture becomes crumbly

2.  Add the salt and ajwain.

3.  Add the water little at a time and knead into a tough dough.

4.  Cover with a cotton cloth and let it stand for 20 to 30 minutes at room temperature.

5.  Divide the dough into 50 parts and roll each one in your palms to form a rough ball of diameter 2.5 cm.

6. With a rolling pin, flatten each ball into  a disc of diameter 5cm and thickness of 0.4 cm.

7. Taking one disc at a time, place one pepper corn in the middle and hit it gently with the end of the rollong pin so that the pepper gets pressed into the disc.

8.  Repeat step 6 and 7 till you have made all the 50 pieces. Keep them separate from each other on a flat surface,

9. In a deep frying pan, keep the oil at medium heat.

10. Put 5 or 6 pieces of the 'mathees' into the oil and let them cook at low heat. Turn them over after a couple of minutes and let them become light golden in colour on both sides. This is a slow process, so do not become impatient!

11. Remove the fried 'mathees' onto absorbent paper to drain off excess oil.

12. Continue the frying till you have done all the 50 pieces.

13.  Let them cool thoroughly before you store them in an air tight container.

14. Serve the 'mathees' with mango chutney. 

Serves 10 sevian savoury

What you need

For the dough:

3 cups fine gram flour ['besan']

1 tablespoon salt

1 teaspoon red chilly powder

1 teaspoon ajwain seeds

1/3 cup oil

1 cup warm water

For deep frying:

1 litre cooking oil

Note:

You will need the special 'sevian' machine which is a metal cylinder with a handle and a perforated plate to make the  'sevian' of the correct thickness.

The perforation size of the plate holes should be 3mm each.  

Sevian - Savoury

How to

Steps:

1. In a bowl, place all the ingredients together and mix thoroughly into a smooth, pliable dough.

2. In the cleaned 'sevian' machine cylinder, place the perforated metal plate at the bottom. Fill the cylinder with the dough and close with the upper cover that has the handle.

3. In the deep frying pan , keep the oil at low heat.

4. Hold the cylinder of the machine above the oil, carefully, with one hand, and turn the handle with the other hand till you get the 'sevian' coming out in strands.

5. Let the strands into the oil in two or three swirls covering the surface of the oil. Cut off the strands from the machine which can be put aside.

6. Fry at low heat till the 'sizzling' stops and the strands are just golden.

7. Remove onto absorbent paper to drain off the excess oil.

8. Continue the process till you have finished all the dough.

9. Let the strands cool thoroughly before you store them in an air tight container.

10. Serve as a snack with tea or cold drinks.   

Serves 10 cheesy straws

What you need

For the Dough:

2 cups plain white fkour [maida]

1 cup melted margarine

1 cup finely grated cheddar cheese

1/2 teaspoon salt

1/2 teaspoon fine black pepper powder

1 egg, lightly beaten

For Baking:

A greased and lightly floured baking dish

Pre heated oven at 200 degrees C

Cheese Straws

How to

Steps:

1.  In a large bowl, place the flour and the margarine. With your fingers mix till the mixture is crumbly.

2. Add the cheese, salt and pepper. Mix.

3. Add the beaten egg, a little at a time and bind the mixture.

4.  Shape it into a big ball and wrap it in 'cling' film. 

5.  Keep it in the fridge to chill for 30 minutes.

6.  On a lightly floured board, roll out into a flat rectangle of 1/2 cm thickness.

7. Use a knife to cut strips about 6 cm long. You may use a pastry cutter to make fancy shapes.

8. Carefully place the strips onto the baking tray.

9. Bake in the pre heated oven at 200 degrees C for 20 minutes till golden in colour.

10. Remove and let them cool.

11. Store in an air tight container,

12. Serve as a snack with tea or juice. 

Serves 10 salty seras

What you need

For the Dough:

3 cups plain white flour [maida]

3/4 cup melted butter or margarine

1 teaspoon salt

1/2 teaspoon ajwain seeds

1/2 teaspoon coarse black pepper powder

3/4 cup warm water

For deep frying:

1 litre cooking oil

Salty 'Seraas'

How to

Steps:

1.  In a large dish, mix the flour, butter, salt, black pepper  and ajwain seeds.

2. Slowly add the water, a little at a time and knead into a tough dough.

3. Cover with a cloth and leave at room temperature for 30 minutes.

4.  Roll the dough in your hands and with a rolling pin flatten it into a rectangle of 1/2 cm thickness and 10 cm breadth.

5. Using a knife cut strips that are 1 cm wide and 10 cm long.

6.  With a fork prongs, carefully, press 3 or 4 times along the length of each strip.

7.  In a deep frying pan, keep the oil at medium heat.

8. Pick one  strip at a time and immerse it into the oil. You can fry about ten strips at one go.

9.  Stir occasionally till the strips turn to a golden colour.

10. Remove onto absorbent paper to drain any excess oil.

11. Let the strips cool thoroughly before you store them in an air tight container.

12. Serve the 'seras' with mango chutney. 

Serves 4 cassava fried

What you need

1 kg of fresh cassava

4 mugs water

1 teaspoon salt

To deep fry:

1/2 litre cooking oil

To Garnish:

1/2 teaspoon salt

1 teaspoon red chilly powder

2 lemons

Muhogo Fried (cassava)

How to

Steps:

1. Peel the cassava. Cut horizontally into cylinders of 10 cm length.

2. Place in a cooking pan with the water and salt.

3. Let it boil at high heat for about 20 minutes till the cassava is tender but not soggy.

4. Remove from the water and place on a plate.

5. Cut each cylinder vertically into four long 'sticks'.

6. Put the oil to heat in a deep frying pan.

7. Taking one 'stick' of cassava at a time, put 5 or 6 pieces into the hot oil.

8. Fry at high heat, stirring carefully till the 'sticks' start getting a golden colour.

9. Remove from the oil and place on absorbent paper to drain excess oil.

10. Continue till you have fried all the cassava pieces.

11. Sprinkle a pinch of salt and red chillies on the 'sticks'.

12. Serve hot with the lemon, cut into wedges.

Serves 4 daal bhajia

What you need

1 mug 'maash daal' ( split, white lentils), cleaned and soaked for 12 hours.

1/2 mug water

1/4 teaspoon bicarbonate soda powder

1 teaspoon salt

1 teaspoon 'zeera' [cummin] seeds

1 tablespoon 'besan' [gram flour]

1 red onion, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon green coriander leaves, cut up

1/2 teaspoon black pepper powder

1/2 teaspoon red chilly powder

1 teaspoon, green chilly, finely cut

For Deep Frying:

1/2 litre cooking oil

Daal Bhajia

How to

Steps:

1. Drain the lentils and blend coarsely with the 1/2 mug water.

2. Place in a large bowl and put in all the ingredients.

3. Mix lightly with a fork, cover and leave aside for 10 minutes.

4. In a deep frying pan, keep the cooking oil at medium heat.

5. With a teaspoon scoop the mixture and carefully put it into the hot oil.

6. You can fry 6 to 7 pieces at a time.

7. Stir occasionally so that they are evenly light browned.

8. Remove onto absorbent paper to drain off any excess oil.

9. Continue till you have finished the batter.

10. Serve the 'daal bhajia', hot, with coconut chutney

Serves 4 baby corn bhajia

What you need

For the marinade:

10 medium sized baby corn cobs

1 tablespoon soy sauce

1/4 teaspoon black pepper powder

For the batter:

1 cup fine gram flour [besan]

1/2 cup water

1/4 teaspoon bicarbonate soda powder

1/4 teaspoon salt

1/4 teaspoon red chilly powder

1 tablespoon fresh lemon juice

For deep frying:

1/2 litre fresh cooking oil

Baby Corn Bhajia

How to

Steps:

1.  Carefully cut the cobs length-wise so that you have 20 pieces of the baby corn.

2.  Put them in a bowl and add the soy sauce and black pepper. Stir and let them stay marinated for 15 minutes.

3.  In a different bowl, put all the ingredients of the batter and mix.

4.  Put the oil in a deep frying pan and keep it on medium heat.

5.  Take one piece of the marinated baby corn and dip it in the batter so that it is completely covered.

6.  Drop it into the oil. Let it fry for a minute and then turn it over so that it becomes golden all over.

7.  You may fry 4 or 5 pieces at a time.

8.  Remove the fried pieces and place them on absorbent paper to drain off excess oil.

9.  Serve the 'Baby Corn Bhajia' with sweet and hot sauce.

Serves 16 pieces green eyed tikkis

What you need

For the Mixture: 

8 large, white potatoes, boiled, peeled and mashed

1 mug fresh green shelled peas

2 mugs water with a pinch of salt and sugar

1 teaspoon salt

1/2 teaspoon red chilly powder

1 teaspoon 'zeera' [cumin seeds]

1/4 teaspoon 'ajwain' seeds

1 tablespoon fresh lemon juice

1 tablespoon fresh coriander leaves, finely chopped

1 teaspoon fresh green chilly, finely cut

For Frying:

1 egg, well beaten 

1 mug fine bread crumbs

1/2 litre fresh cooking oil for shallow frying

Green Eyed Tikkis

How to

Steps:

1.  Put the water with a pinch of salt and sugar in a pan and heat.

2.  Add the peas and let it boil on high heat for 15 minutes till the peas become tender and all the water evaporates.

3.  Cool the peas and then mash them using a 'masher' or a fork.

4.  Add the mashed potatoes and mix with a fork.

5.  Add the remaining ingredients and mix thoroughly.

6.  Divide the mixture into 16 equal portions.

7.  Take one portion at a time and using your palms, roll and flatten to make circular discs about 5 cm diameter and 1 cm thick.  Place on a flat tray. Repeat till all the 16 'patties' are done.

8.  Put the oil in a frying pan on medium heat.

9.  Place the bread  crumbs in a flat plate and the beaten egg in a bowl.

10. Carefully pick one patty, dip it into the egg so that it gets covered on both sides.

11. Now put the patty on the bread crumbs. Then turn it over so that it gets evenly covered with the crumbs.

12.  Tip the patty into the hot oil and let it fry till it get golden brown colour.  Carefully turn it over to fry it evenly on both sides.

13.  Repeat steps 10 to 12. You may fry 4 or 5 patties at one go.

14.  Remove the fried patties onto absorbent paper to drain off excess oil.

15.  Place them on a flat plate.

16.  Serve the 'Green Eyed Tikkis',hot, with sauces/chutneys, tea, coffee, juices or milk-shakes of your choice. 

Serves 4 chicken bhajia

What you need

500 gm bone-less chicken, cut into bite size pieces

1 cup plain yoghurt

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon cummin seeds

1/2 teaspoon black pepper powder

2 teaspoons salt

For the batter:

1 cup besan [chick pea flour]

1 egg, lightly beaten

1 tablespoon lemon juice

1/2 cup water

For deep frying:

1 litre cooking oil

Non- Vegetarian Chicken Pakoras

How to

Steps:

1. In a bowl, place the chicken pieces and add all the ingredients of the marinade.

2. Stir with a fork to mix every thing, cover and leave at room temperature for at least 1/2 hour.

3. In a separate bowl, mix the ingredients of the batter into a smooth, thick paste.

4. In a deep frying pan, place the oil at medium heat.

5. Take one piece of chicken at a time, dip it in the batter to cover it completely.

6. Place it into the oil and let it cook till golden brown and crispy.

7. You can fry 6 to 7 pieces at one go. Stir occasionally so that they get cooked evenly.

8. Remove onto absorbent paper to drain off excess oil.

9. Serve hot with tomato and chilly sauce.

Serves 10 pieces Chicken pies

What you need

1 packet ready made 'puff' pastry, enough for 10 pies

500 gm bone less chicken, chopped into tiny pieces

1 tablespoon oil

1 teaspoon salt

1/4 teaspoon red chilly powder

1/4 teaspoon black pepper powder

1 teaspoon garlic paste

1 teaspoon ginger paste

1 tablespoon lemon juice

1 tablespoon tomato paste

3/4 cup chicken stock

1 teaspoon corn flour

1 egg well beaten

For Baking:

greased baking dish

pre heated oven at 200 degrees C

Chicken Pies

How to

Steps:

1. In a cooking pan, heat the oil.

2. Add the ginger and garlic paste. Stir for 1 minute.

3. Add the chicken pieces, salt, chilly and pepper. Simmer at low heat for 10 minutes.

4. Add the tomato paste and lemon juice. Remove from the heat.

5. In another pan, place the 'stock' on low heat

6. Add the corn flour. Keep stirring to avoid lumps forming.

7. Add the chicken and let it simmer for 2 minutes till the mixture thickens.

8. Stop the heat and let the mixture cool

9. On a flat board, open out the 'puff' pastry rectangle and cut into ten squares.

10. Take 1 tablespoon full of the chicken filling and place it onto the lower half of the pastry square.

11. Brush a little egg liquid on the edges.

12. Fold the upper half of the pastry square over the filling and press the edges gently so that the ends stick together.

13. Continue till you have made all the pies.

14. Carefully place them on the prepared baking tray.

15. Brush some egg liquid on top of each pie.

16. Bake in the pre-heated oven for 15 to 20 minutes till just golden.

17. Serve hot with tomato and chilly sauces.

Serves 6 chick-corn dish

What you need

For the Mixture:

1 tablespoon oil

150 gm bone less chicken, diced into 1cm cubes

1 small onion, finely chopped

1 table spoon fresh green, cut coriander leaves

1 teaspoon salt

1/2 teaspoon black pepper powder

1 mug drained sweet corn [tinned or boiled]

For the Sauce:

1 tablespoon oil

2 tablespoons plain white flour

1/2 litre milk

1/4 teaspoon salt

For the Top:

1 cup grated cheddar cheese

1 large tomato, thinly sliced

For Baking:

oven at 200 degrees C 

Chicken corn dish

How to

Steps:

1. In a cooking pan, put 1 tablespoon of oil to heat.

2. Add the chicken cubes, salt and black pepper powder. Fry at low heat till tender. 

3. Remove from the heat, add the corn, onions and coriander. Keep this mixture aside.

4. In another pan, put 1 tablespoon of oil and warm

5. At low heat, add the flour and stir till light golden.

6. While stirring constantly, add the milk and the salt.

7. Boil at low heat for 5 to 10 minutes till the sauce thickens. There should be no lumps, Remove from the heat.

8. Add the mixture to the sauce and stir with a fork.

9. In an oven proof [pyrex] shallow, baking dish, pour the whole fluid mixture carefully.

10. Spread the cheese over the whole surface of the mixture.

11. Place the tomato slices in rows over the cheese.

12. Put in the preheated oven and cook for 15 minutes till the cheese looks golden brown.

13. Serve hot, directly from the baking dish.

Serves 48 pieces meat samosas

What you need

For the Filling:

1 kilogram fine mince [mutton/beef/chicken]

1 tablespoon ginger crushed

1 tablespoon garlic crushed

1 tablespoon salt

1 teaspoon red chilly powder

3 large red onions, finely chopped

1/2 cup fresh coriander leaves, cut

1 tablespoon cut mint leaves

1 tablespoon fresh green chilly, chopped

1 tablespoon cummin seeds

1 teaspoon black pepper powder

For dough of the pastry 'leaves':

4 cups plain white flour

2 cups water

For making the 'leaves'

1/2 cup plain white flour

1/2 cup oil

For joining ['leti]:

1/2 cup plain white flour

1/2 cup water

For deep frying:

1 litre cooking oil

Chicken/mutton/Beef Samosas

How to

Steps:

1. In a large cooking pan, put 1 tablespoon of oil to warm.

2. Add the ginger and garlic. Heat for 1 minute.

3 Put in the mince of your choice with the salt and red chilly powder. Stir occassionally and let it simmer for about 30 minutes at low heat till there in no liquid remaining and the meat is tender.

4. Remove from the heat and let it cool while you make the 'leaves'

5. Prepare a stiff dough by kneading the flour and water thoroughly.

6. Divide the dough into 16 parts and with your palms make small, smooth balls.

7. Take one ball of the dough and with the rolling pin, flatten it into a circle of diameter 8 cm.

8. Spread one teaspoon of oil on it and sprinkle 1 teaspoon of dry flour on the surface.

9. Prepare another circle of the dough and place it over the first one. Repeat step 8.

10. Repeat step 9

11. Prepare the 4th circle and place over the previous one. 

12. Carefully press and roll the pile of the large 'chapatis' to a diameter of 16 cm.

13. On a pre-warmed 'tava' at low heat, place the pile of 'chapatis' and let it cook slightly, Turn it over and separate one ' chapati'. Place it flat on a cloth. 

14. Turn the 'pile' again to separate another chapati.

15. Repeat till you have the four chapatis ready.

16. Continue repeating steps 7 to15 until you have all the 16 chapatis ready.

17. Taking a few 'chapatis at a time, place them on a flat board, cut them length wise into three parts and trim the edges to for the typical trapezium shape of height 5cm.

18. Keep the 'leaves' covered with a slightly moist cloth so that they don't become dry and brittle.

19. By now the  cooked mince should have cooled down completely. Add to it, the onion, coriander, mint, green chilly, cummin seeds and black pepper. Mix with a fork.

20. Prepare the 'leti' by mixing the flour and the water in a small bowl,

21. Take one 'leaf', fold it into a cone, put one tablespoon full of the mixture into it.

22. Apply a thin layer of the 'leti' on the upper flaps and fold them over, pressing sightly so that now you have the correct triangular shape of the samosa.

23. Repeat steps 21 and 22 till you have all the 48 samosas ready.

24. You may freeze them now taking care that you place each samosa separate from the other so that they do not stick and break.

25. When frying, keep the oil at medium heat. Cook 5 or 6 pieces at a time, turning them over so that both sides are golden brown.

26. Remove onto absorbent paper to drain the excess oil.

27. Serve hot with lemon wedges and tamarind sauce.  

Serves 12 pieces Kima tikkis

What you need

For the mixture:

500 gm mince meat [beef, mutton or chicken]

1 whole egg, beaten

1 large red onion, finely chopped

1 teaspoon garlic crushed

1 teaspoon ginger crushed

2 tablespoons fresh green coriander leaves, cut

1 1/2 teaspoon salt

1/2 teaspoon red chilly powder

1 teaspoon fresh green chilly, finely chopped

1/2 teaspoon black pepper powder

1/2 teaspoon ajwain seeds

1 teaspoon dry coriander seeds

1 teaspoon cummin seeds [zeera]

1 slice of fresh bread or 1/3 cup bread crumbs

For shallow frying:

1 cup cooking oil

Kima Tikkis

How to

Steps:

1. In a large dish, put all the ingredients together and mix thoroughly.

2. Divide the mixture into 12 parts.

3. With slightly wet palms, roll each part into a large ball and flatten into a disc of diameter 8 cm and thickness 1 cm.

4. In a shallow, non-stick pan, put 4 tablespoons of oil and keep it at medium heat.

5. Place 4 discs at a time in the pan and let them cook till light brown on one side.

6. Turn over the discs to be browned even on the other side.

7. Remove onto absorbent paper to drain excess oil.

8. Continue Steps 5 to 7 till all the patties are done.

9. Serve hot with salad and tamarind sauce.

Note:

You may use these patties to make burgers.

Serves 12 pieces meat balls

What you need

For the Mixture:

1 beaten egg

1 medium sized red onion, finely chopped

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1 tablespoon green coriander leaves, cut

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon green chilly, cut

1/4 teaspoon black pepper powder

1 teaspoon cummin seeds [zeera]

1/4 teaspoon ajwain seeds

For Frying:

1/2 litre cooking oil

1/2 cup fine bread crumbs

Meat Balls

How to

Steps:

1. In a basin, put all the ingredients and mix well so that a uniform mixture is formed.

2. Divide the mixture into 12 equal parts.

3. With moistened palms roll each part into a smooth round ball.

4. Continue till you have made all the balls ready.

5. Sprinkle the bread crumbs lightly all over them.

6. Heat the oil in a deep frying pan.

7.Immerse one ball at a time into the oil. You can put 4 balls at a go.

8. Let them cook at medium heat, stirring carefully from time to time till they are browned all over.

9. Remove on absorbent paper to drain off excess oil.

10. Fry the rest of the balls.

11. Serve hot with lemon wedges, tomato sauce and salad. 

Serves 30 pieces dum kebabs

What you need

For the Kebabs:

1 kg mince meat [mutton or beef]

1 large red onion, finely chopped

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon green cut coriander leaves

1 teaspoon cut mint leaves

1 beaten egg

1 tablespoon cummin seeds [zeera]

1 tablespoon salt

1 teaspoon red chilly powder

1 teaspoon green chilly cut

1/2 teaspoon black pepper powder

1/2 teaspoon ajwain seeds

For shallow frying:

1/2 cup cooking oil

For 'Dum':

1 teaspoon cloves

1 teaspoon whole black pepper corns

1 teaspoon cummin seeds [zeera]

6 sticks of cinnamon, 2cm each

6 green cardamoms

1 small red capsicum, deseeded and cut thinly lengthwise

1 small green capsicum, deseeded and cut thinly lengthwise

1 small yellow capsicum, deseeded and cut thinly lengthwise

1 large red tomato, cut thinly, lengthwise

1 medium white onion, cut thinly lengthwise

For Garnish:

1 tablespoon fresh green coriander leaves

6 fresh green chillies, whole

Dum Kebabs

How to

Steps:

1. In a basin put all the ingredients for the kebabs and mix thoroughly to get a uniform mixture.

2 With moist hands, take a hand full of the mixture at a time and shape it into a rough cylinder, 8 cm long and 2 cm thick.

3. Make all the 30 pieces, keeping them apart from each other on a moist tray.

4.  In a large, thick based cooking pan, warm the oil.

5. Place the kebab cylinders carefully in the oil, taking care that they do not stick to each other. If your pan is big enough you can cook them at one go, but if the pan is small you might have to do it in two batches.

6. Cook on high heat, turning them over very carefully till they are browned all over.

7. Lower the heat and sprinkle the ingredients listed for the 'Dum', onto the kebabs.

8. Cover the pan and let it simmer at very low heat for 15 minutes. There should be no liquid left.

9. Carefully scoop out into a  large serving dish.

10. Garnish with the coriander leaves and green chillies.

11. Serve hot with 'naans'

Serves 12 pieces shaami kebaba

What you need

For the Mixture:

Part I:

250 gm mince meat [mutton/ beef]

1/2 cup split yellow gram 'daal' [lentil], soaked for 2 hours

1 large red onion, chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1/4 teaspoon ajwain seeds

1/2 cup water

Part II:

1 egg, whisked

1 tablespoon fresh green coriander leaves

1 teaspoon green chilly paste

1 teaspoon salt

1 teaspoon cummin seeds [zeera]  

1/2 teaspoon red chilly powder

1/2 teaspoon black pepper powder

1/4 teaspoon dry coriander seed powder

For Shallow Frying:

1 cup cooking oil

1 white of egg, well whisked

Shaami kebabs

How to

Steps:

1. In a cooking pan, put the ingredients of Part I and cook at low heat for about 30 minutes till tender.

2. Remove from the heat, let it cool thoroughly.

3. Grind into a soft, coarse paste.

4. Add the ingredients in Part II to the paste and mix thoroughly to get a uniform mixture.

5. Divide the mixture into 12 parts.

6. With moistened palms roll one part of the mixture into a ball and flatten it into a patty, 7 cm diameter and 1 cm thick.

7. Repeat till you have made all the patties, keeping them separately on a tray.

8. In a frying pan, put the cooking oil and warm it.

9. Take one patty, cover it uniformly with the whisked white of egg.

10. Put it carefully into the oil. You can put 4 patties at a time.

11. Let them cook at medium heat, turning them over till they are lightly browned on both sides.

12. Continue till all the patties are done.

13. Put them on absorbent paper to drain off the excess oil.

14. Serve the 'Shaami Kebabs' hot with mint and  tamarind sauces. 

Serves 10 pieces mince cutletts

What you need

For the Filling:

1 cup mince meat [mutton/ beef/ chicken]

1 teaspoon oil

1 small red onion, finely chopped

1/2 teaspoon salt

1/4 teaspoon red chilly powder

1/4 teaspoon black pepper powder

1/4 teaspoon cummin seeds [zeera]

1/4 teaspoon ajwain seeds

For the Outer Covering:

10 medium sized potatoes, boiled, peeled and mashed

1 teaspoon salt

1 teaspoon cummin seeds

1/2 teaspoon red chilly powder

1/2 teaspoon black pepper powder

1 teaspoon lemon juice

1 tablespoon green coriander leaves, chopped

For Frying:

1/2 litre cooking oil

1 egg white, whisked

1 cup fine bread crumbs

Mince Cutletts

How to

Steps:

For the Filling:

1. In a cooking pan, put one teaspoon of oil and the mince meat. Let this cook at low heat for about 15 minutes till all the liquid has evaporated and the mince is slightly browned.

2. Remove from the heat, let it cool thoroughly and then add the other ingredients. Mix to make the filling. Keep it aside.

For the outer Covering:

3. In a basin, put all the ingredients for the outer covering and mix to make a uniform mash.

4. Divide it into 10 equal parts.

5. Take one part at a time and roll it into a ball with your hands. 

6. Repeat till all the ten balls are ready.

For assembling the Patties:

7. Take one ball of the mash. With your thumb, press gently in the middle to make a depression.

8. Put one tablespoon full of the mince filling into the depression and cover with the surrounding mash.

9. With slightly moistened palms, carefully press the patty to form a disc of diameter 7 cm and thickness of 2 cm.

10. Place on a lightly greased plate.

11. Repeat till all the patties are ready.

For Frying:

12. In a small bowl, keep the egg white.

13. In another bow, keep the bread crumbs.

14. Put the oil in the deep frying pan and let it heat.

15. Take one patty at a time, dip it into the egg white, remove and place it in the bread crumbs to cover all sides.

16. Carefully place the patty in the oil and let it fry at medium heat, turning it over so that it gets uniformly browned.

17. Remove on absorbent paper to drain the excess oil.

18. Repeat the process till all the patties have been fried.

19. Serve hot with mint and tamarind sauces 

Serves 4 fish bhajia

What you need

To marinate:

300 gm fresh boneless fish fillets [tilapia/nile perch], cut into pieces 5 cm long

1 tablespoon lemon juice

1/2 teaspoon ajwain seeds

1 teaspoon salt

For the Batter:

1/2 cup fine gram flour [besan]

1/2 cup plain white flour [maida]

3/4 cup water

1/4 teaspoon bicarnonate soda powder

1/4 teaspoon salt

1/4 teaspoon black pepper powder

1 tablespoon coriander leaves, chopped

For deep Frying:

1/2 litre cooking oil

Fish bhajia

How to

Steps:

1. In a large bowl, place the fish pieces.

2. Add the ingredients of the marinade. Mix with a fork, cover and leave for about 30 minutes.

3. In another bowl, mix all the ingredients for the batter and mix to form a smooth, thick but runny fluid.

4. In a deep frying pan. heat the oil.

5. Pick one piece of fish at a time, dip it into the batter to cover it all over and immerse gently into the oil.

6. You can fry 4 or 5 pieces at a time on medium heat.

7. Turn over the pieces so that they become golden brown on both sides.

8. Remove onto absorbent paper to drain off any excess oil.

9. Repeat till all the pieces have been done,

10. Serve the fish bhajia, hot, with mint or tamarind sauce.

Serves 4 Fish kebabs

What you need

300 gm boneless fish fillets [tilapia/nileperch]

1/4 cup water

1 large potato, boiled, peeled and finely mashed

1 teaspoon salt

1/2 teaspoon red chilly powder

1/2 teaspoon green chilly, finely chopped

1/4 teaspoon black pepper powder

1 teaspoon lemon juice

1 teaspoon coriander leaves, finely chopped

For shallow frying:

1 cup cooking oil

1 egg white, well beaten

1 cup fine bread crumbs

Fish Kebabs

How to

Steps:

1. In a cooking pan, place the fish fillets with the water.

2. Let them simmer at low heat for 5 to 10 minutes till they are tender.

3. Remove from the heat. Cool and then using a fork, mash the fish thoroughly.

4. Add the mashed potato and mix.

5. Add the other ingredients and mix to get a uniform mash.

6. Divide into 10 or 12 parts.

7. Moisten your palms with water and taking one part at a time, roll into a ball and flatten into a circular disc about 5 cm in diameter and 1 cm thick.

[You may make cylindrical pieces of length 6 cm and thickness 2cm.] 

8. Make all the pieces and put them aside on a plate.

9. In a bowl, keep the egg white and in another bowl keep the bread crumbs.

10. In a  shallow frying pan put the oil and keep at medium heat.

11. Take one piece at a time, dip it into the egg white to cover all sides.

12. Then sprinkle enough bread crumbs onto the piece to cover it uniformly.

13. Carefully place in the oil and let one side cook and then turn over the piece to become golden brown.

14. You can fry 4 or 5 pieces at a time.

15. Remove on absorbent paper to drain off excess oil.

16. Repeat till all the pieces are ready

17. Serve the hot fish kebabs with mint and tamarind sauces.

Serves 2 Southern fried fish

What you need

To marinate:

1 tablespoon lemon juice

1 teaspoon salt

1/4 teaspoon ajwain seeds

1/4 teaspoon black pepper

To deep fry:

1/2 litre cooking oil

1 egg white, well beaten

1 cup fine bread crumbs

Fish Southern Fried

How to

Steps:

1. In a flat dish place the fish fillets with the ingredients of the marinade taking care that the fillets are covered all over with the marinade. Cover and leave at room temperature for about 30 minutes.

2. In one plate, put the egg white and in another plate put the bread crumbs.

3. Keep the oil in a deep frying pan on medium heat.

4. Take one fillet at a time. Place it in the egg white and turn it so that both sides have a thin layer of the liquid.

5. Now place it on the bread crumbs and cover both sides with them.

6. Immerse the fillet into the oil and let it cook till both sides are golden brown.

7. Remove on absorbent paper to drain off the excess oil.

8. Repeat till all the fillets are done.

9. Serve the southern fried fish with potato chips, boiled vegetables and tomato sauce. 

Serves 2 broiled chicken

What you need

1 kg chicken, skinned, cut into 8 pieces

1 tablespoon oil

1 teaspoon salt

1/2 teaspoon black pepper powder

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1/2 cup water

Broiled Chicken 31

How to

Steps:

1. In a thick based cooking pan, put all the ingredients and stir to mix everything evenly. Cover and leave it at room temperature for 30 minutes.

2. Put the pan on low heat and let it simmer for about 20 minutes till the chicken is tender.

3. Increase the heat and let any liquid remaining evaporate.

4. Serve hot with boiled vegetables or mashed potatoes.

Serves 4 zeera chicken

What you need

1 kg whole chicken, skinned, cut into 8 pieces

2 tablespoons cooking oil

1 teaspoon cummin seeds [zeera]

1 teaspoon salt

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 cup water

For Garnish:

1/2 teaspoon black pepper powder

1 teaspoon green coriander leaves, chopped

Zeera Chicken

How to

Steps:

1. In a cooking pan, put the oil to warm at medium heat.

2. Add the cummin seeds, heat for a few seconds and add the ginger and garlic paste.

3. Let it cook for 2 minutes and add the chicken pieces and the salt.

4. Stir and let it cook for 5 minutes.

5. Lower the heat, add the water, cover it and let it simmer for about 20 minutes till the chicken is tender.

6. Increase the heat and evaporate any liquid remaining.

7. Remove from the heat and garnish with the coriander leaves and black pepper.

8. Serve hot with boiled vegetables and potatoes

Serves 4 karai chicken

What you need

For Marinating:

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon salt

1/2 teaspoon red chilly powder

For Cooking:

2 tablespoons cooking oil

1 teaspoon cummin seeds [zeera]

1 teaspoon whole black pepper corns

2 tomatoes, finely chopped

1 teaspoon tomato 'puree'

For Garnishing:

1/2 teaspoon cummin seed powder

1/2 teaspoon black pepper powder

1 tablespoon fresh green chillies, cut

1 tablespoon green coriander leaves, cut

1 tablespoon fresh ginger, cut into thin 2 cm long chips

Karai Chicken

How to

Steps:

1. In a bowl, place the chicken with the ingredients of the marinade. Cover and keep at room temperature for at least 30 minutes.

2.  Take a broad, thick based cooking pan ['kerai'] and put the cooking oil in it. Keep it on medium heat.

3. Add the whole cummin seeds and black pepper corns. Fry for a few second.

4. When they start crackling, add the chicken with the marinade and let it fry for about 5 minutes at high heat till the liquid evaporates.

5. In the middle of the pan, add the tomatoes. Continue cooking till almost dry.

6. Lower the heat, add the tomato puree, mix every thing and let it cook for 5 more minutes. By now the chicken should be tender. Take care it does not get burnt!

7. Remove from the heat. Add the garnishing ingredients.

8. Serve hot with 'naans' and mint sauce.

Serves 4 chicken southern fried

What you need

1 kg whole chicken, skinned and cut into 4 pieces

1 tablespoon oil

1 teaspoon salt

1/2 teaspoon black pepper powder

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

2 table spoons water

For Deep Frying:

1 egg, well beaten

1 cup fine bread crumbs

1/2 litre cooking oil

Southern Fried Chicken

How to

Steps:

1. In a cooking pan, heat 1 tablespoon of oil.

2. Add the chicken pieces with the ginger, garlic, salt and pepper.

3. Mix with 1 tablespoon of water and let this cook at low heat till the chicken in tender and all the liquid has evaporated.

4. Remove from the heat and keep it aside.

5. Heat the oil in the deep frying pan.