food festival


Of mixed European and Indian parentage the Anglo-Indians adopted the religion, manners and clothing of their European fore fathers. Yet over the years those of them who made India their home, successfully integrated into the main stream of Indian society. And some of the most glorious results of this assimilation took shape in the kitchen, the territory of the MEMSAHIB and her trusted KHANSAMAH.
THE FOOD TIME-LINE :  Ever wonder how the ancient Romans fed their armies? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? So do we!!! Food history presents a fascinating buffet of popular lore and contradictory facts. Some experts say it's impossible to express this topic in exact timeline format. They are correct. Most foods are not invented; they evolve. Food history can be fun !!!



Time approx 1 hour - Ingredients:

1 kg Beef or Mutton / Lamb cut into cubes, 2 tablespoons oil,2 onions sliced finely 1 Bay leaf,4 or 5 cloves 6 or 8 peppercorns

3 cardamoms 2 pieces cinnamon,1 teaspoon garlic paste 1 teaspoon ginger paste,2 teaspoons flour or cornstarch 2 tomatoes chopped or pureed,2 carrots peeled and cut into pieces 2 potatoes peeled and cut into cubes,1 cup cauliflower florets ½ cup beans cut into 1 inch pieces

3 green chillies slit 2 tablespoons coconut paste (optional) ,Salt to taste


Heat the oil in a pressure cooker or suitable pan. Add all the whole spices and fry lightly. Add the onions and fry till golden brown. Add the ginger paste, garlic paste and green chillies and fry for a few minutes. Add the tomato and fry till the oil separates. Now add the meat and stir fry for 5 more minutes. Next add the cut vegetables, coconut paste, salt and sufficient water and cook on high heat for 10 minutes. Release the steam and open the pressure cooker. Now add the flour / cornstarch mixed with a little water and mix well. Simmer for a few more minutes. Serve hot with Rice or bread.

 MINCE - MOLE (Anglo-Indian Dry Mince with Mashed Potato) 


½-kg mince (beef / lamb/ mutton),  2-big onions chopped,  ½-teaspoon tumeric powder,  1-teaspoon chopped garlic,  1-teaspoon chopped ginger,  3-green chilies chopped finely,  1-small bunch coriander leaves,  2-tablespoons oil,  Salt to taste, ½-teaspoon chilly powder. Boiled and mashed potatoes - add a little butter/milk to soften and season with salt & pepper.

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies, tumeric powder, chillie powder and sauté for 3 minutes. Add the mince and salt and mix well. Add the chopped coriander leaves and cook on low heat for about ½ an hour till the mince is cooked and all the water evaporates and gives out a nice aroma.  Serve hot by surrounding the mince with mashed potatoes. Serve with bread or chapattis/parathas.



Ingredients: 6 JELEBIS / 8-12 ROSOGOOLAS / 6-8 GULAB JAMUNS (available in any Indian Sweet stall) Please use only one type of sweet at a time, 3 eggs beaten, ½ tsp vanilla essence, ½ litre milk, 6 tablespoons sugar, A pinch of salt, 4 tablespoons flour, 1 teaspoon butter.

Take a flat bottomed baking dish and grease it well with butter. Boil the milk and keep aside. Pre heat the oven till slightly warm.
When the milk is slightly cold add the eggs, vanilla essence, flour and sugar and beat well till there are no lumps. Pour a thin layer of this mixture into the baking dish and let it set in the warm oven till it forms a base. Take out the dish and arrange the Jelebis in it.
Pour the rest of the mixture over the Jelebis/Rosogoolas/Gulab Jamuns and bake for about 15 to 20 minutes till the custard sets and is golden brown on top.
The custard should be moist and not dry. Garnish with sliced cashewnuts or pistachios.



Ingredients: ½ kg mutton or lamb cut into medium size pieces,2 potatoes peeled and quartered,6 peppercorns,2 big onions sliced,2 pieces cinnamon ,2 cloves ,2 cardamoms  8 to 10 curry leaves,4 red chilies broken into bits  ,2 teaspoons chillie powder,1teaspoon ginger and garlic paste ,Salt to taste,2 tablespoons oil,2 tablespoons vinegar or ½ cup of tamarind juice or lemon juice


Wash the meat and mix it with the ginger garlic paste, salt and the chillie  powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.  Add the meat and mix well. Fry for a few minutes till the pieces get firm. Add sufficient water and cook till the meat is tender. Now add the vinegar / Tamarind juice / lemon juice  and cook on low heat till the gravy is thick and dark brown.,Serve with Steamed Rice, Bread or Dinner rolls.

Note: Substitute beef for lamb / mutton if desired. If more gravy is required, add 2 chopped tomatoes while adding the meat 



12 hard-boiled eggs,1 tb. mayo1 tsp. yellow mustarddash salt, paprika for garnish.

Method : 1. Slice eggs in half. 2. Scoop yolks out into a small mixing bowl; mash with a fork.   3. Add mayo, mustard and salt to yolks; blend well with fork. Adjust components to your own personal taste preference.  4. Spoon yolk filling back into egg white halves.  5. Sprinkle with paprika as a garnish.



Serves 6 Preparation Time 45 minutes Ingredients

1 small cauliflower chopped into small florets 2 or 3 green chilies chopped 1 onion sliced 2 pods of garlic chopped ¼ teaspoon mustard seeds 1 sprig curry leaves ½ cup grated coconut (optional) 2 tablespoons oil Salt to taste

Heat oil in a pan and add the mustard, garlic and curry leaves. When the mustard splutters, add the chopped onion and green chilies and fry till the onions turn slightly brown .Add the Cauliflower and salt and mix well. Add ½ cup of water. Cover and cook for about 6 to 7 minutes till the cauliflower is cooked and the water dries up. Add the grated coconut and mix well. Serve as a side dish with rice and curry.


½ Kg chicken gizzards cut into medium size pieces 2 teaspoons pepper powder ½ teaspoon tumeric powder 3 large onions sliced finely 2 green chillies slit 3 tablespoons oil Salt to taste

Wash the gizzards and boil them in a little water and salt till tender. Drain and keep aside, Heat oil in a pan and fry the onions and green chillies till golden brown. Add the Pepper powder, tumeric powder and the cooked gizzards and mix well. Stirfry for about 5 to 6 minutes till the gizzards are coated with the pepper masala. Add more salt if required.



Ingredients: 200 grams flour, 150 grams sugar powdered, 50 grams chopped walnuts, 3 eggs beaten, ½ teaspoon salt
3 tablespoons milk, 150 grams butter, 3 large ripe bananas, mashed well, 2 teaspoons baking powder
Sift the flour, baking powder and salt together.  Cream the butter and sugar well.  Mix in the mashed banana, milk and walnuts.
Fold in the flour.  If the mixture is too thick add a little more milk.  Pour the batter in a greased baking dish and bake for about 30 minutes until the cake is brown on top.  Remove from the oven and cool.


½ kg beef or lamb liver sliced thinly, 4 large onions chopped, 1teaspoon chillie powder,1 teaspoon pepper powder,½ teaspoon turmeric powder,2 tablespoons oil,1 teaspoon ginger paste,½ teaspoon garlic paste,Salt to taste,1 teaspoon cumin powder
½ teaspoon coriander powder,1 tablespoon vinegar


Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger and garlic paste, salt, turmeric powder, chillie powder, cumin powder, coriander powder, pepper powder and vinegar and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or chappatis/parathas. 


Take 1 kg beef / mutton / pork cut into 1 1/2 inches thick. Beat each gently to make it soft. Now take teaspoonful of :- haldi/turmeric powder, ginger paste, garlic paste, red chillies, coriander seeds, 1 large onion ground finely, a small green papaya ground finely - and mix all together to form a paste and add it to the meat. To this add 250 GMS of oil and 50 GMS of Tire (curd ). Allow this to remain for about 2 hours. Don't forget to add the salt. Now take each bit and put them on a skewer. Now make a charcoal fire and place the skewers on it and cook till tender, turning frequently. Remove from skewers and serve on a dish with onion rings and lemon juice. This is best eaten with Chappatis / parathas.


For this dish you require fish which has been washed and cleaned thoroughly in salt water. The fish should be first fried in mustard oil and kept aside while the gravy is being prepared. Take a large coconut break and scrape it and pour a cup full of boiling water over it to extract its milk ( alternatively you could use prepared and packaged coconut milk). Now pour the coconut milk into a pan and about 6 green chillies and 2 - 3 onions sliced. These must be cooked in the coconut milk. Lastly add the fried fish together with a cupful of vinegar. Allow this to simmer for about 15 min and add salt to taste.


Take 1 tongue and par boil. Now clean it well. Now it put it up to cook with water and 1 cut onion, some ginger, salt and ghee/fat/oil, add salt to taste and reduce till tender and brown it in the same vessel. Slice and serve.


Take 3 trotters and clean well. Then allow to boil in water for 10 min. Remove the trotters   and throw away the water. Put the trotters in a vessel and cover them with water. Now add   the following :- 1 chopped onion, a bit of ginger, salt, garden herbs and allow to cook till tender. The soup should be now quite gummy. Now take 75g of fat / oil in another vessel, add a chopped onion and brown. Now add the soup and the trotters, 6 large chopped tomatoes  and 4 sliced green chillies. To this add 1 wine glass of vinegar. Allow to boil till the tomatoes have dissolved. Add salt to taste.


Boil in 2 cups of water :-

500 GMS beef or mutton, 1/4 cup gram dal (lentils), 1 large onion chopped, 3 black cardamoms, 3 green cardamoms, 10 cloves garlic, 2 bay leaves, and salt to taste.

Mince fine :-
2 hard boiled eggs, 1 level teaspoon hotspice / garam masala powder, 1 tbsp. grated coconut

Others :-
oil for frying, 2" pc of ginger, 1 bunch coriander leaves, 4 green chillies, 1 large onion - fry till golden brown.

Grind all the boiled ingredients into a fine and smooth paste. In a vessel combine the paste with all the minced ingredients, hard boiled eggs mixture. Knead till smooth. Shape into 16 - 20 kebabs and fry till golden brown. Serve with onion rings and wedges of lemon.


Take 750 GMS of beef steaks, wash and cut into large pieces. Beat each piece of meat lightly. Take some onion and ginger paste and pat it over each piece. Add salt to taste. Let this marinate for 1/2 and hour. Now take a frying pan, add grease and add pieces of the steak and weigh the pieces down with something heavy and allow it to cook in a little water. When tender, take about 3 onions and cut into slices/rings and add to the gravy, season with pepper, add a little water if required. The onions must not be crisp but soft when cooked. Serve hot.


Take 750 GMS to 1 kg of meat (pork/beef/chicken), ginger-50g, garlic-50g, chillies-50g, tumeric-1 teaspoon, mustard oil-250g, black mustard seeds- 1 teaspoonful, coriander seeds - 1 desert spoon, cumin seeds - 1 tablespoon (roasted), vinegar - 1 cup. The spices are to be pounded coarsely and not ground.
Cut up the meat into small pieces, add the coarsely pounded masalas, salt, vinegar and oil. Put it up to cook with a little water on a slow fire till the meat is tender. Now take some coriander and cumin seeds and roast / fry, and then finely powder. Add this to the curry and cook well till the oil separates from the spices.


Mutton / lamb / beef / chicken- 1 kg cut into pieces, 2 onions chopped fine, 1 spray of curry leaves, 1/3 rd cup of cooking oil, 2 tbsp. of ginger/garlic paste, 1 tsp. of paprika powder, 1/2tsp chilli powder, 1 tbsp. cumin powder, 1 tbsp. coriander powder, 1/2 tsp. black pepper powder, 1/2 tsp. turmeric powder, 1 cup thick coconut milk, 4 cups water, 2 medium tomatoes chopped fine, juice of 1 lime, 2 tbsp. of gram dhal roasted and ground to a paste, 2 limes sliced into wedges, salt to taste.

In a vessel add some oil and chopped onions and curry leaves and fry till brown. Make a paste of the the next 7 ingredients and add it to the vessel, and cook on low heat till oil separates from the spices. Add the meat and continue frying till the meat pieces are well coated with spices. Pour in the coconut milk and 4 cups of water. Add the chopped tomatoes along with lime juice and salt to taste. Cook until the meat is tender. Now stir in the gram dhal paste. Garnish with wedges of lime. Serve with rice / noodles.


1 whole chicken - roughly 1.5 kg/ 3.3 lbs in weight,For the marinade: 2 tbsps fresh unsweetened yogurt,2 tbsps lime/ lemon juice,2 tsps garlic paste,1 tsp ginger paste,1/2 tsp red chilli powder,1/2 tsp turmeric powder,1/2 tsp salt,For the filling: 3 tbsps vegetable/canola/sunflower cooking oil,3/4 tsp cumin seeds,•2 medium-sized onions chopped fine,•2 tsps garlic paste,1 tsp ginger paste,1 tbsps coriander powder,1 tsp cumin powder,1 tbsp garam masala,300 gms minced/ ground meat - you can use beef or lamb,Salt to tast,2 medium-sized tomatoes chopped fine,1 cup fresh/ frozen peas,1 cup chopped potatoes - 1" cubes - (skin removed),1 tsp lime/ lemon juice,1/4 cup chopped fresh coriander leaves,3 tbsps vegetable/canola/sunflower cooking oil to drizzle on chicken when roasting.


•Wash chicken, remove innards. When done, pat dry. •Put all the ingredients for the marinade in a large, deep bowl. Mix well. Put the whole chicken into this marinade and coat well with it. Cover the dish with cling wrap and keep aside for 2-3 hours in the refrigerator.  •While the chicken marinates, you can prepare the filling. Heat 3 tbsps of cooking oil in a wok or deep pan, on medium heat.  •Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour.  •Add the ginger and garlic pastes and fry for 1 minute. •Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.  •Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.  •Add the tomatoes, peas and potatoes, stir and cook till the potatoes are soft.  •Turn the fire off and add the lime juice and chopped coriander leaves. Mix well.  •Preheat oven to 175 C/ 350 F/ Gas Mark 4. •Remove the marinated chicken from the refrigerator and fill the stomach cavity with the minced meat stuffing. Try and get all the stuffing in if possible.  •Put in a baking/ roasting dish and drizzle all over with cooking oil. •Roast the chicken, uncovered for 1 hour and 15 minutes (75 minutes). It will ideally, be golden in color by now.  •Serve piping hot with Lachcha Paratha! 

LACHHA PARATHA (Multi-layered Indian bread) 


Whole Wheat Flour (Atta) as per consumption,1 tbsp Oil ,Salt as per taste ,Butter/Ghee (Pure ghee) for frying ,Water for kneading

Method - I

How to make lachha parantha: Make dough out of whole-wheat flour (atta), 1tbsp oil & salt, as you would do for any paratha/roti. Make dough 30 minutes before and cover it with moist muslin cloth. Take a Ping-Pong ball size lump of dough. Now roll it into a circle of appox. 5 to 6 " diameter using dry flour. Heat the ghee so that it turns to liquid. Now spread the ghee properly over entire surface. Using a knife make a 2" cut lengthways and fold it inwards . Spread Oil on every fold. Now press it lightly towards the center to show the layers clearly and roll like a paratha.  Cook on a pre-heated Tawa (flat griddle plate). Turn the lachha paratha and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook the lachha parata on a low heat till golden brown.

 Method - II

 1.Sieve the flour and salt together in bowl. Rub in the oil and add warm water gradually. Knead until smooth. Cover and leave aside for 20 minutes.

2.Knead again and divide the dough into 8 portions. Shape each into a round ball. Flatten a little.

3.Roll out each flattened ball into a circle of 150 mm. (6") diameter. Cut into 50 mm. (2") strips lengthways. Place all the strips over the center one.

4.Roll like a Swiss roll. Press a little with your fingers. Pour 1 teaspoon of oil on each roll.

5.Take one roll at a time and roll it out into a round of about 125 mm. (5") diameter.

6.When you remove the round, palce it on your palms and lightly press towards the center to show the layers clearly.

7.Heat a tava and cook the rounds lightly on both sides.  Apply butter and serve hot. 

MEAT GLASSEY  ( also known as Fruity Meat Curry) 

Serves 6;  Preparation Time 1 hour


1 Kg beef / mutton/ lamb cut into medium size pieces,4 tomatoes chopped or pureed,3 large onions sliced finely, 3 tablespoons oil, 2 teaspoons chillie powder, ½ teaspoon turmeric powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 2 teaspoons garlic paste, 2 tablespoons bottled Sweet Mango Chutney or Sweet Lime Chutney or 2 tablespoons Honey or 2 tablespoons chopped Ripe Papaya or Pineapple, 1 teaspoon vinegar , Salt to taste

Heat oil in a Pressure cooker or a suitable pan and fry the onions till they look glassy. Add the meat, chillie powder, turmeric powder, coriander powder, cumin powder, garlic paste, chopped tomatoes, salt and vinegar and mix well. Fry on high heat for about 5 minutes. Add the Fruit pieces / Sweet chutney / Honey and mix well. Add sufficient water and cook till the meat is tender and the gravy thickens. The curry will have a slightly fruity, sweetish taste. 


Take 750gms of beef / mutton / chicken, wash and cut into small pieces. Put the meat up to boil with a small piece of ginger and salt to taste till tender. In another vessel take 150 GMS oil/fat add a chopped onion, 3-4 dry red chillies and fry this together the meat till the meat is nice and brown and dry. Now in another pan fry small cubes of potato and add them to the jhalfrezi. Serve hot.


1kg/ 2 lbs chicken on the bone, cut into 3" pieces,1 tbsp garlic paste,1 tsp ginger paste,1/2 tsp turmeric powder,1/2 tsp freshly ground black pepper,1/2 tsp red chilli powder,Juice of 1 lime,Salt to taste,5 tbsps sunflower/ canola/ vegetable cooking oil,3 large onions sliced thinly,2 fresh green chillies,1/2 cup unsalted chicken broth/ stock,!/4 cup chopped fresh coriander to garnish


•Put the chicken, garlic and ginger pastes, turmeric, pepper and chilli powders, lime juice and salt to taste, in a bowl. Mix well so the chicken is nicely coated. Keep aside for 30 minutes to marinate.  •Heat 3 tbsps of the cooking oil in a deep, heavy-bottomed pan on medium heat. When hot, add the sliced onions and fry till they are a pale golden brown in color. Take half of the fried onions out of the oil with a slotted spoon and put onto paper napkins and keep aside for later use.  •To the other half or the onions, add the remaining 2 tbsps of cooking oil, green chillies and the marinated chicken and fry till the chicken is browned or golden. Stir/ turn frequently to prevent the chicken from burning and sticking to the bottom of the pan.  •Once browned, add the chicken broth/ stock, simmer the heat, cover and cook till the chicken is tender. Remove the cover from the pan and dry most of the liquid/ gravy off.  •When the gravy has mostly evaporated, turn off the heat. Garnish with the remaining, reserved fried onions, chopped coriander and serve.  •Country Captain Chicken tastes delicious with plain boiled rice and a green salad.


 1/2kg mutton/beef cut into small pieces, 250gms gram/channa dhal soaked in water for 1/2 an hour, take a small piece of turmeric, ginger, garlic, 4 red chillies, 1tbsp of coriander seeds and grind all together into a fine paste. Now take 100 GMS oil in a vessel and heat, to this add two chopped onions and fry till almost brown, now add the the ground spices and fry well. Now add the meat and fry well. To this now add the gram/channa dhal, fry for a while, add water and salt to taste and allow to cook till meat is tender and dhal is cooked - but should not break up. Serve garnished with browned onions.


1/2 kg meat (beef/mutton) cut into small pieces, grind the following into a paste - 75 GMS onions, 10 red chillies, 25gms ginger, 25 GMS garlic, 1 tsp. coriander seeds. Now heat some oil/fat in a vessel add 1 sliced onion and fry, add the ground spices and salt and fry, add some boiling water and continue frying for a while. Now add the meat with 100gms of tire (curds) and add 1 tsp. garam masala powder, cover and cook on a slow fire. Add a little water if required. Cook till meat is tender.


1/2 KG MEAT (BEEF/MUTTON) cut into small squares. Make some pins of bamboo - 3 inches long and thread in the meat with similar size pieces of ginger and onion alternately. Now take the following ingredients and grind to a fine paste - a piece of saffron/turmeric, a piece of ginger-2 inches, 1/2 a garlic, 4 red chillies. Take some oil in a another vessel and 1 chopped onion and fry till almost brown and then add the ground spices and fry till the smell of saffron vanishes. Now add the skewered meat slowly and stir in the spices and allow this to fry for about 10 min. Cover the meat with water and allow to simmer. Add 100gms tire(curd) after the water dries and fry gently for 5 min, Serve garnished with fried browned onions.


1/2 KG minced meat (beef/mutton/prawns), 750gms parwal/ Snake Gourd - large and fat,
grind a little saffron/turmeric, ginger 2 pcs, 1 large garlic, 6 red chillies, 2 large onions. 150 GMS oil/ghee/fat, 2 cups coconut milk.
Take a little oil in a vessel and add 1 onion and fry and add some of the ground spices and fry. To this add the minced meat and fry well. Add some water and cook till tender and dry.
Peel the parwals, cut off top and take out all the seeds from inside, making each one hollow inside. Stuff each parwal with the cooked mince. Now in a vessel add remaining oil and fry one sliced onion, add the remaining spices and fry well. Now add the stuffed parwals gently and mix into the spices. Now add 2 cups of thick coconut milk and cook over slow flame till tender, keep stirring so that it does not stick to the vessel ( add water if required). Serve with rice.

KOFTA (BALL) CURRY  -   Mince Ball Curry (Bad Word Curry) 

750GMS MINCED MEAT (BEEF/MUTTON), Grind to paste separately - 1 bit saffron/turmeric, 4 dried red chillies and 1 large garlic. 1 cup thick coconut milk, 1 chopped onion. Now to the minced meat add 1 tsp. each of all the ground ingredients, salt to taste, half a finely chopped onion, mix well and shape into small balls. Now in a vessel take 150 GMS oil/fat/ghee and heat, add 1 chopped onion and fry till brown, now add the remaining ground spices and fry well. Add the balls gently now with sufficient water and cook over a slow fire till the balls are firm. Now add the coconut milk and cook for 5 - 7 minutes. Serve with yellow/coconut rice.

COCONUT RICE (or also known as Yellow Rice) 

Take 100 GMS oil/fat/ghee in a vessel and add 750 GMS rice and 1/2 inch saffron/tumeric finely ground and fry till rice starts popping. To this add the milk of 2 coconuts and cook rice. Add a little water if necessary. Add salt to taste. Cover the rice after its cooked so that it cooks in its own steam. Garnish with fried and browned onion. Serve this with ball curry.


1 CHICKEN cut into small pieces, 150 GMS oil/ghee, 2 large and chopped onions and 1 small onion ground, 1 tsp. each of ground ginger, turmeric, red chillies, garlic. 1 large cup coconut milk.
Fry the chopped onions till brown and keep aside. Now add the remaining ingredients and fry well. Now add the chicken and cook well. Add salt to taste. Add sufficient water for cooking till chicken is tender. When the chicken is ready and brown add the coconut milk and browned onions. Continue to cook till the preparation leaves oil. Keep stirring occasionally to prevent sticking to the vessel.
N.B: Prawn dopiazia is cooked in the same way.


3 cups rice, 1 kg beef(cubed and cooked in 5 cups of water with 1 tsp. garam masala and salt to taste), 1/2 cup oil/ghee/fat, 1 large onion sliced, 2 pcs cinnamon, 4 whole cloves, 4 whole small cardamoms - split, 3 bay leaves, 1 tbsp. coriander seeds ground, 1 tbsp. cumin seeds ground, 3 whole red chillies ground, 3 tbsp. ginger and garlic paste, 1/2 tsp. turmeric powder, 1 small bunch fresh coriander chopped, 2 green chillies split, 1 cup beaten curd, 1 large tomato-chopped, 1/2 cup fresh peas, 1 medium potato cut into 8 pcs, 1 medium carrot diced, 4 cups beef stock, juice of 1 lemon, salt to taste.

Over moderate heat place a heavy bottomed vessel, pour in the oil and ad the bay leaves, sliced onions, cinnamon, cloves and cardamom. Fry until onions are golden brown in color. blend together the ground coriander, cumin, red  chillies, turmeric powder, ginger-garlic paste and add to the vessel, add the chopped green coriander and green chillies. Fry stirring continuously until the spices release their aroma. Now add the beef cubes and continue to fry till the cubes of beef are well coated with the spices. Now add the rice and continue frying. Mix in the beaten curd, tomatoes, peas, carrots, potatoes. Now pour in the beef stock and lemon juice. Test for sufficient salt, add if necessary. Mix all the ingredients and cover stirring occasionally till all the water has dried up. Take the vessel off and let it cook in its steam for 30 min. Uncover and allow to air for at least 10 min. Gently fluff the rice with a fork. Junglee pulao is best eaten with raita (made from curds) or a hot chutney called Devils or Bombay Chutney.


1 cup raisins, 1" pc of ginger peeled and chopped, 2 tbsp. tamarind puree, malt vinegar, 2 green chilles chopped, 1/2 tsp. red chilli powder, 1 tbsp. sugar or to taste, salt to taste.

Place all the ingredients in a blender with enough vinegar added to make a smooth paste. Remove from blender and adjust seasoning to taste. This chutney should be hot and with a sweet and tangy after taste.

RAITA - Yogurt dressing/salad

 2 cups curd, 1/2 cup milk,2 tbsp. sugar(optional),salt to taste, 1 large onion minced/sliced, 2 green chilly minced(optional), 1 medium tomato minced, 1 small bunch green coriander chopped fine, a pinch of red chilli powder.
In a vessel beat together the curd, milk, sugar and salt. Now stir in the remaining ingredients and mix well sprinkle the red chilli powder on top. Keep aside in a refrigerator and serve chilled.


Take 1 kg beef and put in a pressure cooker with 8-10 cups of water, add 2-3 stalks of fresh curry leaves,1/2 a onion chopped. Pressure cook till meat is tender and then strain the stock into a vessel - there should be at least 8 cups of stock.
2 tbsp. oil, 1/2 tsp. rye(mustard seed), 1 onion chopped fine, 2 sprays fresh curry leaves,1/2 tsp. each of -cumin powder, coriander powder, chilli powder or to taste, 1 tbsp. each of - fresh ginger-garlic paste, whole coriander seeds, cumin seeds,4 dry red chillies, 2 tbsp. tamarind puree, salt to taste.

Take a vessel, add cooking oil and heat, add mustard seeds, when they sputter add the chopped onions and curry leaves. Allow the onions to brown and then add the cumin. coriander, red chillies, ginger-garlic paste. Fry till the spices release their aroma. Pour in the 8 cups of beef stock. Cover and allow to simmer on slow heat for about 30 min. Strain the preparation if desired. Serve hot.


1 CUP DRIED PRAWNS, 8 curry leaves with stalk, 1 cup mustard oil,1 tsp. mustard seeds,1/2 tsp. fenugreek seeds,1 large pod garlic - peeled and minced, 3" pc of ginger peeled and minced, 4 large onions peeled and minced, 6 green chillies slit, malt vinegar, 1 tsp. red chilli powder, 2 tbsp. kashmiri chilli powder ( used for the color), 1/2 tsp. turmeric powder,5-6 whole pepper corns, 3-4 tbsp. sugar or to taste, salt to taste.

Use a heavy based pan and heat, add the mustard oil and heat, add the mustard, fenugreek and curry leaves and fry. When the seeds begin to sputter reduce the heat and the garlic, ginger, onion and green chillies. Fry until the spice fragrance is given off. Now make a paste using a little vinegar, red chiili powder, kashmiri chilli and turmeric powder, add this to the vessel with the pepper corns, keep frying till the oil separates from the spices. In a blender coarsely grind the dried prawns with a little vinegar and add this to the spices stirring continuously. add sugar and salt to taste and 1 cup vinegar. Simmer the mixture on a low flame till the raw smell disappears. Remove from the heat and cool before bottling.



2 KGS LARGE GREEN MANGOS / BRINJALS , 250 GMS ginger, 250 GMS garlic, 200 GMS dried red chillies, 200 GMS black mustard seeds, 3 large pcs of turmeric, 500 GMS sugar, 1 1/2 kg of mustard oil, 2 bottles malt vinegar, salt to taste, 375 GMS tamarind.

Peel the mangos and cut them into slices OR cut the brinjals in small pieces, add 375 GMS of salt and cover with water. leave overnight. In the morning drain off the water and dry in the sun for a day.

Now grind all the ingredients separately in vinegar except the mustard which should only be bruised. Now in a vessel put up the mustard oil to boil till it gives out smoke. Now very carefully add the turmeric paste mixed with a cup of vinegar. Now add the garlic, ginger and chillies carefully stirring and allow to cook for 15 min stirring all the time. Now take it off the heat. The tamarind should be put into vinegar and the puree extracted. The sugar should also be made into a syrup in the vinegar. Add the mangos, tamarind and sugar syrup and put the mixture back on the heat and cook for another 15mins stirring continuously. Check for salt and if it is too acid sugar may be added. Take off the heat and add the mustard seeds. Bottle when cool, ensuring that the ingredients are covered in oil.


jaggery-250 GMS, milk extracted from one coconut,100 GMS roasted peanuts, 1/2 litre water.
Take a heavy bottomed vessel and add the jaggery, water and coconut milk and bring to a boil, add the peanuts and keep stirring continuously to avoid sticking. Empty the mixture onto buttered plates and cut up when cool.


1 kg sugar, 1/4 liter water, white of an egg, essence of lemon.

Procedure to be followed:-
Put 1KG of sugar into a saucepan with 1/4 liter of cold water. Stir till all the sugar dissolves, and then place over a slow fire.  Beat the white of an egg and stir it into the mixture before it gets too hot. Leave to boil, removing the residue which floats to the top with a spoon. When the mixture appears clean remove from fire. 
Strain the mixture through a very fine sieve / muslin cloth into a vessel. Return the mixture again to the saucepan and let it boil till the mixture becomes quite thick. Add a few drops of essence of lemon.  Now pour the mixture on to a greased tray / dish. Cut into strips and twist. Allow to set


450 GMS cake flour, 250 GMS fine semolina(suji), 1 tsp. baking powder, 1/2 tsp. salt, 125 GMS butter, 6 eggs separated, 125 GMS sugar, 1 cup thick coconut milk, 2 tsp. vanilla extract, oil for frying. FOR SUGARING - 250 GMS sugar, 11/2 cup water.
Mix together the flour/semolina, baking powder and salt. Now rub in the butter slowly. Whisk the whites of the eggs till frothy. In another bowl beat the yellow of the eggs with the sugar till it turns into a lemony color. Now add the whites of the eggs and coconut milk and mix. combine this with the flour mixture and knead till you have a soft pliable dough. Shape into small marble sized balls and butte the exteriors and cover with a damp cloth and set aside for an hour. To shape the kul kuls, grease the tines of a fork and flatten the marble sized balls with the tines of the fork and roll into a scroll and set aside.
For the frying heat the oil in a deep frying pan and add the scrolls prepared and fry till golden. Take out and set aside on a kitchen napkin.

For the sugar coating - melt sugar in the water and reduce till it is 1/3 rd of the syrup. Drop the kul kuls in till evenly coated and set aside on a tray to dry, before storing in a air tight container


 4 eggs, 1/4 cup sugar, 1/2 tsp. salt,2 tsp. vanilla essence, 2 cups thick coconut milk, 11/2 cups sifted cake flour, 2 tbsp. cooking oil, oil for frying. You will also need a Rosa Cookie mould.
In a large bowl beat the eggs, sugar, salt and vanilla essence until thick and lemon colored. Now add the coconut milk. Stir in the flour a little at a time until you have a smooth batter -( the batter should not be thick), now blend in the 2 tbsp. of cooking oil.

Now in a deep vessel add sufficient oil to heat over a moderate heat, Now dip the Rosa cookie mould in the matter till 3/4 full. immerse into the hot oil gently shake out the contents and repeat. Fry till golden brown in color and remove into a plate covered with a kitchen towel to absorb excess oil. If the batter becomes thick add a little milk to bring it to the required consistency. Allow Rosa Cookies to cool and store gently in air tight containers.


500g long grain rice,2"pc of ginger,5 green chillies,2tsps coriander seeds,4 cloves,4 cinnamon sticks,2 tsp. salt,

500g mutton/beef/chicken/vegetables(diced carrorts,beans,cabbage,cauliflower,   peas), 1 pod garlic, 2 cups freshly grated coconut,1 tsp. cumin seeds, 3 black cardomoms,3 bay leaves, 11/2 cup oil

For Garnishing:- 2 tsp. desiccated coconut, 4-5 fried cashewnuts, 2 cubes fried cottage cheese, 1 tsp. chopped coriander leaves, 1 tsp. grated cheese

1. Clean, wash and soak rice for 15mins. Drain

2. Roast the coconut, coriander seeds,cummin seeds and the whole spices except bay leaves.

3. Grind the ginger,garlic,chillies,roasted ingredients along with 1 tsp. salt to a fine paste.

4. Wash the meat and cut into cubes or dice the vegetables as small as required,apply the ground paste and allow it to marinate for some time.

5. Now heat the oil and fry the meat or vegetables for a few minutes. Add bay leaves and fry.Cook till meat/vegetables are almost done.

6. Stir in the rice and fry again for a few minutes.

7. Now add just the required quantity of water 1 tsp. of salt and cook till the rice and the mutton are tender and the contents are dry.

8. Serve hot biriyani garnished  with freshly grated or desiccated coconut,fried cashewnuts and cheese. Sprinkle chopped coriander on top. 



1. Never over cook food as it becomes tough and leathery.

2. Use china.,glass or pyrex dishes, no metal dishes to be used.

3.Use deep dishes to prepare gravies-filling the dish only 3/4 to avoid overspillig.

4. All liquids must be stirred mid-way during cooking/heating to ensure uniform cooking/heating.

5. Never pile food one on top the other - it cooks better, evenly and quicker placed apart.

6.A little standing time should be allowed as the cooking process continues even after the

microwave is switched off.

7. To remove a lingering odor from the microwave fill a bowl with water, add 1-2 slices of

lemon and microwave high   uncovered till the water boils. Wipe the oven with a clean cloth.


1 CHICKEN-600-700g, 1tsp garlic paste, 1 tsp. ginger paste, 1tsp salt, 1 tsp. red chilli powder, 1/2 tsp. cumin powder,6 tbsp. curds, a little orange(tandoori) colour, 2tbsp flour, some oil, Garnishing - onion rings and lemon slices.

Cut the chicken into 8 pcs, in a bowl nix all the ingredients, now add the chicken and mix well and let it marinate for 2-3 hrs. Place the chicken on a plate with the fleshy part outside of the plate. Dribble some oil with a brush on the surface of the chicken. Micro high for 4 min. Turn the pieces of the chicken brush on some oil and micro high for another 4 min. Turn the chicken again and brush on oil and micro high for 3 mins. Let it stand for 3 min and test. If need be repeat the process till chicken is done.

N.B.: If combination facility is present - then place chicken on a wire rack, brush on oil and cook on combination at 230'C for 15 min. Over turn and brush on oil and repeat the process for another 10  min.

Garnish with onion rings and sliced lemon. ( Chicken can be substituted with FISH)


500 g cooked mince, 1" pc ginger, 2-3 flakes garlic, 3-4 green chillies, 1 small onion cut into pieces, 1/2tsp red chilli powder, salt to taste, 3/4tsp ground roasted cumin powder, 3/4tsp cardamom powder, 1/2tsp hot spice powder(garam masala). FOR THE SAUCE: 2tbsp chopped fresh coriander , 1tsp vinegar, 1tsp soya sauce, 1tsp tomato sauce, 1tsp chilli sauce and 1 tsp flour dissolved in 1-2tsp water.

Grind in a mixer the meat,onion,garlic,ginger and green chillies together. Add all other ingredients and mix well. Shape into finger shape kababs. Place on a plate to form a ring. Micro high uncovered  for 2 1/2 min. Turn them over and repeat the process. Remove to another plate. Collect all the juices  that have come out  and to the ingredients mentioned under sauce. Mix well. Micro high the sauce for 1 min uncovered. Stir once after 30 sec. Coat the kebabs with sauce and Micro high uncovered for 1 min. Serve hot with onion rings and lemon slices.

N.B.: If combination facility is present - then place kababs on a plate and  cook on combination at 230'C for 15 mins. Turn them over after half the cooking time is over.


11/2 cups  long grain rice, 4 pcs of chicken - legs/thighs/breasts, 2 onions thinly sliced, 4 cloves, 1" pc of cinnamon, 3 tbsps butter/fat/oil, 2 tomatoes chopped finely, salt to taste, 1tsp garam masala(hot spice powder), 1tsp garlic paste, 2 1/2 cups water.

Wash and soak the rice in water for 1 hour. In a dish add the oil,onion,cardamom and cloves. Micro high for uncovered for 3 mins. Add rice, chicken, tomatoes,salt, garam masala, red chillies, garlic and ginger paste. Mix well. Add the water. Mix. Micro high covered for 17 m ins. Let it stand for 4-5 mins. Fluff it up with a fork to seperate the grains of rice. Serve hot.


200 g chicken cut into bite sized pieces, 100g mushrooms sliced, 100 g baby corn sliced diagonally, 1tsp garlic paste, 1tsp ginger paste, 2tbsp oil, 1tbsp soya sauce, 1tbsp vinegar, salt to taste, 1 tsp pepper, 2tbsp cornflour.

In a dish mix together - ginger,garlic, and chicken. Micro high uncovered for 4 min. Add mushrooms, baby corn and all other ingredients except cornflour. Add 1/2 cup water. Mix well and Micro high uncovered for 3 min. Mix cornflour in 1/2 cup water add to chicken mixture. Mix well. Micro high uncovered for 2 min. or till sauce boils. Let it stand for 2 mins and then serve.


1 Chicken (700-800g), 2 onions, 2 tomatoes, 4-5 flakes of garlic, 1"pc of ginger, 6-7 dry red chillies, 3 tbsp oil, 1tsp cumin powder, 1/2tsp tumeric powder, 2"pc of cinnamon, 3 tbsp of vinegar, salt to taste.

Soak the red chillies in vinegar. add 2-3 tbsp of water so tha the chillies are fully soaked, for 1 hour. Grind together onion,ginger,garlic, and soaked red chillies. Use vinegar preferably to grind to paste. Make the tomatoes to a puree. In a dish add oil ground paste and cinnamon.Mix well. Micro high uncovered for 4 min. Add tomato puree chicken and all other ingredients except salt. Micro high uncovered for 4 min. Add salt and left over vinegar/vinegar water. Add 1/2 cup water. Mix well. Micro high for 4 min. Let it stand for 2 min. Serve hot garnished with chopped corriander leaves.

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