Spicy Fried Leeks Recipe
Ingredients :
6 2 tablespoons 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon	Large leeks Ghee or oil Cumin seeds Ground turmeric Finely grated fresh ginger Garam masala Salt or to taste
Method : Wash leeks well, getting rid of all grit. Cut leeks into fairly thick slices. Heat ghee or oil in a large saucepan and fry the cumin for a minute or two, stirring. Add turmeric and ginger and fry for a minute longer. Then turn in the leeks, stir well and fry for 5 minutes. Sprinkle garam masala and salt over. Cover and cook till tender, stirring occasionally.

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Spicy Fried Okra Recipe (Bhendi Bhaji)

Spicy Fried Okra Recipe (Bhendi Bhaji)
Ingredients :
500 g 2 tablespoons 1/2 teaspoon 1 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon	Okra Ghee or oil Panch phora Medium onion, finely chopped Ground turmeric Chili powder, optional Salt or to taste Garam masala
Method : Wash the okra, cut off stalk ends and slice into bite-size pieces. Heat ghee and fry the panch phora for a minute. Then add onion and fry, stirring until it starts to turn golden. Add turmeric, chili if use, salt and garam masala. Add okra, stir well, cover and cook, stirring occasionally until okra is tender. Serve as a vegetable accompaniment to rice or chapatis. Note : It is important to buy tender okra, for the mature beans are tough and stringy. Test by bending the tip of the bean. If tender, it will snap but if old, it will merely bend and you will not be able to break it easily.

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Spicy Fried Spinach Recipe
Ingredients :
2 bunches (500 g) 2 tablespoons 2 tablespoons 2 2 cloves 1 teaspoon 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/4 teaspoon 1 teaspoon	Spinach after removing stalks Ghee Oil Large onions, finely sliced Garlic, finely chopped Finely grated fresh ginger Cumin seeds Black cumin seeds, optional Ground cumin Ground coriander Ground turmeric Chili powder, optional Salt or to taste
Method : Wash spinach well in several changes of water and remove tough stalks. Heat ghee and oil in a large saucepan and fry the onion until golden. Then add garlic and ginger and fry, stirring, for a further minute or two. Add seeds, ground spices and salt and mix well. Then add in the spinach with only the water that remains on the leaves after washing. Toss in the spicy mixture, then turn heat very low and cook uncovered, stirring frequently until the spinach is cooked. It may be necessary to add a little more water to prevent spinach sticking to the pan. Serve with rice, chapatis or other Indian breads.

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Spicy Lamb with Onions Recipe (Doh Piaza)

Spicy Lamb with Onions Recipe (Doh Piaza)
The name of this dish translates literally as "two onions", and it has never quite been settled whether this means the onions are added in two forms - raw and fried - or at two different stages of cooking, or means the dish has twice as much onion as most other preparation of this type. Ingredients :
1.5 kg 1 kg 6 cloves 1 1/2 teaspoons 3 tablespoons 2 teaspoons 1 teaspoon 3 tablespoons 2 tablespoons 2 teaspoons 3 tablespoons 3 tablespoons 8 1 teaspoon	Shoulder of lamb or mutton Onions Garlic Finely grated fresh ginger Yoghurt Chili powder or to taste Paprika Chopped fresh coriander leaves Ground coriander Black cumin seeds Ghee Oil Cardamom pods Garam masala
Method : Cut meat into large cubes. Slice half the onions finely and chop the rest. Put the chopped onions into container of electric blender with garlic, ginger, yoghurt, chili powder, paprika, coriander leaves, ground coriander and black cumin seeds. Blend until smooth. Heat ghee and oil in a large heavy pan and fry the sliced onion, stirring frequently, until evenly browned. Remove from pan. Add cubed meat to pan, not too many pieces at a time, and fry on high heat until browned on all sides. Remove each batch as it browned and add more. When all the meat has been done and removed from pan, add a little more ghee or oil if necessary and fry the blended mixture over medium heat, stirring all the time, until it is cooked and gives out an aromatic smell. Oil should start to appear around the edges of mixture. Return meat to pan, add cardamom pods, stir well, cover and cook on low heat until meat is almost tender. Stir occasionally. It might be necessary to add a little water, but usually the juices given out by the meat are sufficient. When meat is tender and liquid almost absorbed, add garam masala and reserved fried onions. Replace lid of pan and leave on very low heat for a further 15 minutes. Serve with rice or Indian breads.

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Spicy Lamb with Saffron and Almonds Recipe (Badami Gosht)

Spicy Lamb with Saffron and Almonds Recipe (Badami Gosht)
This dish, flavored only with sweet spices and using no chili at all, will be popular with everyone, even children. A good introduction to spicy food. Ingredients :
1 X 1.5 kg 1/2 teaspoon 3 tablespoons 3 teaspoons 1 cup 2 tablespoons 2 tablespoons 1 6 6 1 4 cloves 2 teaspoons 2 teaspoons 2 tablespoons 1 tablespoon	Leg of lamb Saffron strands Boiling water Salt Yoghurt Ghee Oil Small stick cinnamon Cardamom pods, bruised Whole cloves Large onions, finely chopped Garlic, finely chopped Finely grated fresh ginger Ground cumin Ground almonds Chopped fresh mint
Method : Bone the lamb. Trim skin and excess fat from meat and cut into 5 cm cubes. Soak saffron strands in the boiling water until soft, about 10 minutes. Then press strands between fingers to diffuse as much color and fragrance as possible. Stir saffron and salt into the yoghurt in a large bowl. Add lamb and mix well. Cover and let stand at room temperature while preparing the rest of the ingredients. Heat ghee and oil in a heavy saucepan with a well-fitting lid. When hot add the cinnamon, cardamom, cloves and fry over medium heat for a minute or two. Add the onion, garlic and ginger and continue frying and stirring until onion is soft and golden, about 10 minutes. Add ground cumin and fry for a minute longer. Drain lamb from yoghurt marinade and add to the pan, turning pieces of lamb so that they come in contact with the heat on all sides. Add the marinade and ground almonds. Stir half cup water into any marinade and ground almonds. Stir half cup water into any marinade remaining in bowl and add to pan. Stir well, reduce heat to low, cover and cook 1 hour or until lamb is tender and gravy thick. Towards end of cooking stir with wooden spoon to ensure gravy does not stick to the bottom of the pan. Sprinkle with mint, replace lid for 5 minutes, then serve hot with rice.

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Spicy Potato Rissoles Recipe
Ingredients :
1 kg 1 teaspoon 2 tablespoons 2 1 1 Filling : 250 g	Potatoes Salt Finely chopped mint leaves Spring onions, finely chopped Fresh green chili, seeded and finely chopped Egg, beaten Breadcrumbs for coating Oil for frying Minced meat
Method : Boil and mash potatoes smoothly. Mix in salt, mint, spring onions and chili. Divide mixture into 8-10 portions and shape each into a flat circle. Put a spoonful of the meat filling in the center and close the potato around it, shaping to a thick round patty. Dip in beaten egg. Then in breadcrumbs before frying in the hot oil until golden brown. Serve.

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Spicy Roast Chicken Recipe
Ingredients :
1 X 1.5 kg 2 cloves 2 teaspoons 1 1/2 tablespoons 1 teaspoon 2 teaspoons 1/2 teaspoon 1 teaspoon 2 tablespoons 1/2 teaspoon 2 teaspoons 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons	Chicken Garlic, crushed Finely grated fresh ginger Curry powder Paprika Salt Ground black pepper Garam masala Lemon juice Ground curry leaves Light soy sauce Oil Ground rice Finely chopped spring onion Chopped fresh coriander leaves Little warm water
Method : Wash and dry chicken well. Combine all the other ingredients with sufficient warm water to make a smooth paste. Rub this paste outside and inside of the chicken. Leave to marinate for 1 hour. Roast in a preheated moderate oven 170oC (350oF) for 1 hour or until chicken is done. Serve warm or cold with rice, bread or a salad.

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Spicy Scrambled Eggs Recipe (Akoori)

Spicy Scrambled Eggs Recipe (Akoori)
Ingredients :
8 4 tablespoons 3/4 teaspoon 1/4 teaspoon 2 tablespoons 6 3 1 teaspoon 1/8 teaspoon 2 tablespoons 1 1/2 teaspoon	Eggs Milk Salt Ground black pepper Ghee Spring onions, finely chopped Fresh red or green chilies, seeded and chopped Finely grated fresh ginger Ground turmeric Chopped fresh coriander leaves Ripe tomato, diced Ground cumin Tomato wedges to garnish Sprig of fresh coriander leaves to garnish
Method : Beat the eggs until well mixed. Add the milk, salt and pepper. Heat ghee in a large, heavy frying pan and cook the spring onions, chilies and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a minute or two longer. Then stir in the egg mixture and the ground cumin. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are of a creamy consistency. They should not be cooked until dry. Turn on a serving plate and garnish with tomato and coriander. Serve with chapatis or parathas.

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Spicy Steamed Mussels Recipe (Tisrya Dum Masala)

Spicy Steamed Mussels Recipe (Tisrya Dum Masala)
Ingredients :
1 kg 3 tablespoons 2 4 cloves 3 teaspoons 3 1/2 teaspoon 3 teaspoons 1/2 teaspoon 1 cup 1 tablespoon	Fresh mussels Ghee or oil Large onions, finely chopped Garlic, finely chopped Finely chopped fresh ginger Fresh red chilies, seeded and chopped Ground turmeric Ground coriander Salt Water Chopped fresh coriander leaves Pinch of chili powder, optional Lemon juice to taste
Method : Shrub mussels well and beard them. Heat the ghee in a large deep saucepan and fry onions, garlic and ginger on medium heat until the onions are soft and golden. Add chilies, turmeric, coriander and chili powder and stir for 3 minutes. Add salt and water, bring to the boil and simmer, covered, for 5 minutes. Add the mussels, cover and steam for 10-15 minutes or until the shells have opened. Remove from heat, sprinkle in the coriander, taste and add more salt if necessary. Add lemon juice to taste. Spoon the gravy over and into the mussel shells and serve immediately with white rice. Note : Do not use any mussels that are not tightly closed when raw, and discard any that do not open during cooking.

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Tandoori Chicken Recipe
Ingredients :
6 1/4 cup 1/2 4 cloves 1 tablespoon 3 teaspoons 1 tablespoon 1 tablespoon 1 teaspoon 1/4 teaspoon 1 cup	Chicken thighs Lemon juice Small onion, chopped Garlic Grated fresh ginger Coriander seeds Cumin seeds Lemon juice, extra Salt Paprika Yoghurt Pinch of chili powder Red food coloring
Method : Remove the skin from the chicken pieces and brush the flesh with lemon juice; cover and marinate in the refrigerator for 30 minutes. Place the onion, garlic, ginger, coriander and cumin seeds, extra lemon juice and salt in a food processor and process until a smooth paste is formed. Combine the spice paste with the paprika, chili powder and yoghurt, and mix together until smooth. Add enough drops drops of food coloring to make the mixture a deep red color. Place the chicken pieces in a large shallow dish, and spread liberally with the spicy yoghurt mixture. Cover with plastic wrap and refrigerate. Marinate the chicken for at least 4 hours or overnight. Preheat the oven to moderate 180oC. Place the chicken pieces on a wire rack over a large baking dish. Bake for 45 minutes, or until the chicken pieces are tender and cooked through. Serve with Naan bread or rice.

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Vegetable Korma Recipe
Ingredients :
2 tablespoons 2 tablespoons 1 teaspoon 1 tablespoon 1 medium 300 g 300 g 3 slender 2 3 1 1/2 cups 125 g	Cooking oil Green masala paste Chili powder Fresh ginger, grated Onion, chopped Cauliflower, cut into florets Pumpkin, cut into large pieces Eggplants (aubergines) cut into large pieces Carrots, cut into large pieces Tomatoes, peeled, seeded and chopped Vegetable stock Green beans, chopped
Method : Heat the cooking oil in a large heavy-based pan. Add the masala paste and cook over medium heat for about 2 minutes or until the oil begins to separate from the paste. Add the chili powder, ginger and onion. Then cook for 3 minutes or until the onion softens. Add the cauliflower, pumpkin, eggplant and carrot and stir to coat in the paste mixture. Stir in the tomatoes and stock and bring to the boil, then reduce the heat and simmer, uncovered for 30 minutes. Add the beans and cook for 10 minutes or until the vegetables are tender. Serve with rice. Note : To make Blati Vegetable Korma, replace the green masala paste with Balti masala paste.

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Whole Chicken in Spices and Yoghurt Recipe (Murgh Musallam)

Whole Chicken in Spices and Yoghurt Recipe (Murgh Musallam)
A North Indian specialty, delicately spiced and delicious when served with parathas and raita or salad. Ingredients :
1 X 1.5 kg 1/4 teaspoon 1 tablespoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 2 cloves 1 1/2 teaspoon 2 tablespoons 3 tablespoons 2 1 1/4 cup	Chicken Saffron strands Hot water Ground black pepper Ground turmeric Ground cumin Chili powder Ground cardamom Cloves Cinnamon Mace Garlic, crushed Salt Yoghurt Ghee or oil Medium onions, finely sliced Hot water or stock
Method : Wash and dry chicken inside and outside. Remove the neck and giblets, cut off the wing tips. These can be used for making stock. Soak saffron strands in hot water for 10 minutes, pressing saffron strands between the fingers to diffuse flavor and color. Mix into the saffron and soaking water, all the ground spices and the garlic crushed with salt, into the yoghurt. Rub a tablespoon of the mixture inside the cavity of the chicken. Rub some of the mixture over the chicken. Leave chicken to marinate for 1 hour. Heat ghee in a large, heavy saucepan and fry onions until golden. Remove onions to a plate, put in the chicken and brown it lightly on all sides. Return onions to the pan and stir remaining chicken marinade into the hot water or stock. Pour into pan and bring to boil. Turn heat low, cover and cook for 45 minutes or until chicken is very tender. Turn chicken from time to time so it cooks first on one side and then the other, on its back and for the last 10 minutes, breast downwards. Liquid should evaporate almost completely. Serve hot.

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Zucchini Puree Recipe
Ingredients :
500 g 1 tablespoon 1 teaspoon 1/2 teaspoon 2 1 1/2 teaspoon 1/2 teaspoon	Zucchini Ghee or oil Cumin seed Black mustard seed Fresh green chilies, seeded and sliced Medium onion, finely chopped Salt Chili powder, optional
Method : Peel and roughly chop zucchini, discarding seeds. Put into a saucepan with water to almost cover and cook until soft. Then drain well and mash. Heat ghee in a saucepan and fry the cumin and mustard seeds until mustard seeds start to crackle. Add chilies and onion and cook until onion is soft. Add zucchini, salt and chili powder and cook uncovered for 5 minutes or until liquid evaporates. Serve warm or at room temperature.

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Bananas in Spicy Yoghurt Recipe (Kela Pachchadi)

Bananas in Spicy Yoghurt Recipe (Kela Pachchadi)
Ingredients :
3 3 tablespoons 1 cup 2 tablespoons 2 teaspoons 1/2 teaspoon 1/8 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon	Large ripe bananas Freshly grated or desiccated coconut Yoghurt Lemon juice Sugar Salt Chili powder, optional Ghee or oil Cumin seeds Black mustard seeds
Method : Peel and slice bananas. There should be approximately 2 cups of sliced bananas. If using desiccated coconut, sprinkle 1 tablespoon hot water over and mix until coconut is evenly moistened. Season the yoghurt with lemon juice, sugar, salt and chili powder. Stir in the bananas and coconut. In a small saucepan, heat the ghee and fry the cumin and mustard seeds until the mustard seeds pop. Pour over the yoghurt mixture and fold in. Serve as an accompaniment to a curry meal.

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Cucumber with Yoghurt Recipe (Khira Raita)

Cucumber with Yoghurt Recipe (Khira Raita)
Ingredients :
2 2 teaspoons 1 1/4 teaspoon 1 cup	Large green cucumbers Salt Small clove garlic, crushed Finely grated fresh ginger Yoghurt Lemon juice to taste
Method : Peel and slice cucumbers very thinly. Put in a bowl, sprinkle with salt and chill for about 1 hour. Pour off the liquid, pressing out as much as possible. Mix garlic and ginger into yoghurt, then stir in the cucumbers and combine thoroughly. Taste and add more slat if necessary. Add lemon juice to taste. Serve chilled. Cucumber in sour cream : For a richer version of cucumber raita, substitute 1 cup sour cream for yoghurt, or half cup thick cream mixed with half cup of yoghurt.

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