Main Course Recipes

ALOO GOBI
3 tbsp oil and 1/2 tsp black mustard seeds
-- heat, cover until seeds pop
1/2 onion finely chooped AND 200g (7pz) potatoes cut into cubes
-- add & fry until light browned
1/4 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 1/2 garam masala
-- add and fry for a couple of seconds
4 ripe tomatoes, chopped
-- add and stir
1 large cauliflower cut into florets, 3/4 in ginger, 1/2 cup water, 1 tsp sugar, season with salt
-- bring to boil, simmer 15 minutes or until sauce thickens.

AVIAL
2 cups water, boil
Add 1/2 tsp turmeric and 7 oz carrot batons, simmer 5 minutes
Add 7 oz sweet potato batons and 7 oz green beans, simmer 5 minutes
Blend into water: 1 3/4 oz coconut, 2" piece ginger, 3 green chilis (chopped)
Add to vegetables with 1 1/2 tsp ground cumin and some salt, simmer 2 minutes
Add 1 2/3 cup thick yoghurt and heat through
Heat tbsp oil, add 10 curry leaves to crisp
Pour oil and leaves over vegetables

PULAO
Wash 1 1/2 cup basmati rice under cold water, soak 30 minutes
Dry roast 1 tsp cumin seed over low heat
Fry 2 tbsp chopped almonds, 2 tbsp sultana raisins. Brown, remove from pan.
Fry 2 onions, finely sliced, in pan until dark golden brown. Remove from pan.
Add:
  Rice
  Roast cumin
  1 tbsp ginger juice
  2 cinnamon sticks
  15 saffron thread in 1 tbsp warm milk
  5 cardamon pods
  salt
  1 tsp sugar
  Fry for 2 minutes
Place rice in cooker. Add bay leaves, coconut milk. add enough water so it's above rice.
Add 2 tbsp frozen peas, stir.
Add almonds, raisins, onion (reserve some for garnish)

GOLDEN EGG CURRY
8 hard boiled eggs in half
Heat 1 oz oil
  Fry 1 large onion, chopped and 1 clove, garlic until soft and golden
Add 1 large can chopped tomatoes, simmer 5-10 minutes
Gradually stir in:
  1 1/2 cup coconut milk
  1 tsp turmeric
  1/4 tsp cayenne
  salt to taste
Bring to boil, simmer 3-5 minutes until it thickens
Add: eggs and shrimp on low heat for 5 minutes
Garnish with curry leaves or cilantro
If too spicy, sweeten with brown sugar

PARIPPU
2 cups water
8 oz red lentils
1 onion, chopped
1 tomato, chopped
1 cup coconut milk
2 green chillies, chopped
1/4 tsp tumeric
1/2 tsp cumin
1/2 tsp coriander
  Boil and simmer for about 25 minutes. If necessary, add 1/2 cup boiling water
Heat 2 tbsp oil in small pan on low heat
Add 1 tsp cumin seeds, 1/2 tsp black mustard seeds - cover until they pop
Add 1 onion, finely chopped and 10 curry leaves, chopped - fry until oinion is golden brown
Add to simmering lentils. Season with salt and cook 5 minutes.

PARSI CHICKEN WITH APRICOTS
3 lb chicken
  Heat 3 tbsp oil
  Add 2 large onion, finely sliced, until it starts to brown
  Stir in chopped ginger, 1 clove chopped garlic, 3 dried chillies, 1 1/2 tsp garam masala
  Brown chicken for 5 minutes
  Add 2 tbsp tomato paste, 1 tsp salt, 1 cup water
  Simmer 20 minutes
  Add 2 tbsp clear vinegar, 1 1/2 tbsp soft brown sugar, 12 dried apricots
  Simmer 15 minutes
Potato Straws:
  1 waxy potato, 1 tbsp salt, oil
  Grate into a bowl with water and salt
  Dry on tea towel, squeeze, pat dry
  Deep fry one handful at a time, remove and drain when golden 

LAMB KEBOBS
Mix and cover in fridge for 2 hours:
2 lbs ground lamb
1/2 cup fresh mint, chopped
1/2 cup cilantro, chopped
1 tbsp ginger paste
1 tbsp ground chili paste
2 tsp cumin
2 tsp coriander
2 tsp paprika
2 tsp cayenne pepper
2 tsp salt
  Mold into 1 cup sausage shape
  Heat Skewer, insert in sausage
  Brush with oil
  Barbecue

RAITA
1 cup yoghurt
1/2 cucumber, grated
1 ground chili, seeded and finely chopped
Garnish with:
  sprinkle of cumin, 1-2 sprigs coriander, 1/4 tomato chopped

PINEAPPLE CHUTNEY
Peel pineapple, remove eyes, slice lengthwise and remove core. Rub 1 tsp salt, let sit in colander. Rinse, chop into small chunk, drain on paper towel.
Mix:
1 red onion, thinly sliced into 1/2 rings
4 red chillies, seeded and finely chopped
4 garlic cloves, finely chopped
2 tsp ginger juice paste
1/4 cup icing sugar
6 tbsp lime juice, to taste
pepper and salt, to taste