Preparation method
1 Mix the rice flour with the plain flour.
2 Add chilli, yoghurt, ghee and enough water to make a thick batter. Cover and stand at least 8 hours or overnight, at room temperature.
3 Spread heaped tablespoons of mixture thinly into a greased frying pan, cook over medium heat until lightly browned, remove. Repeat with remaining mixture.
MAKES 15 To 20

Preparation method
1 Combine mince in a bowl with egg, coriander, cumin, chilli and garam masala.
2 Apply some oil to fingers and skewer. Mould heaped tablespoons of meat in a long cigar shape on the skewers.
3 Brush with ghee, cook gently under preheated grill until browned, turn skewers occasionally.
4 When kebabs are ready, slide them off skewers. Serve with slices of lemon, onion and tomato arranged around them.
SERVES 4 TO 6

Preparation method
1 Combine onion in a blender or food processor with yoghurt, garlic, ginger, and garam masala. Blend until smooth.
2 Combine fish with this mixture. Ma for 2 hours. Drain and dry.
3 Thread fish cubes onto skewers. Coo under preheated grill for 3 minutes on side or until cooked through, brush wil melted butter while grilling.
SERVES 4 TO 6

Item required
2 tablespoons ghee
1 onion, thinly sliced
1 tablespoon cracked black pepper
1/2 teaspoon ground ginger
2 teaspoons ground turmeric
1 tablespoon ground coriander
1 teaspoon chilli powder
1 kg chicken pieces
4 cups (1 litre) water
Preparation method
1 Melt ghee in a saucepan and saute onic until tender. Add pepper, ginger, turmeri coriander and chilli.
2 Add chicken pieces and water. Bring i_ the boil, reduce heat to low, cover, sirnme: for 45 minutes or until chicken is tender.
SERVES 4 To 6

Item required
11/2 kg chicken
4 cloves garlic, chopped
1 tablespoon poppy seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon cumin seeds
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cracked black pepper
1 teaspoon chilli powder
125 g ghee
3 large onions, thinly sliced
11/4 cups (430 ml) plain yoghurt
Preparation method
1 Truss the chicken.
2 Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger, cinnamon, pepper and chilli to a paste with a little water.
3 Rub the chicken with the paste.
4 Melt ghee in a large saucepan. slue onions until brown. Remove onions aside.
5 Add chicken to saucepan, fry on ail until lightly browned.
6 Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to cover, simmer for 45 minutes or until chicken is tender.
7 Uncover pan, cook until liquid has evaporated.
SERVES 4 TO 6

Item required
8 chicken thighs, skin removed
1 large onion, chopped
4 cloves garlic, chopped
1/2 teaspoon ground ginger
1 teaspoon ground coriander 1/2 teaspoon ground cumin
2 teaspoons ground turmeric
1/2 teaspoon chilli powder
‘A cup (125 ml) plain yoghurt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
4 tablespoons fresh lemon juice
1 teaspoon garam masala
Preparation method
1 Make 3 or 4 cuts on each side of the chicken pieces.
2 Combine onion, garlic, ginger, coriander, cumin, turmeric, chilli, yoghurt, vinegar, Worcestershire sauce and half the lemon juice in a blender or food processor. Blend until smooth.
3 Pour spice mixture over chicken, refrigerate at least 6 hours, preferably overnight.
4 Place chicken on a rack in a baking dish. Bake in moderately hot oven for 45 minutes or until chicken is tender.
5 Sprinkle with garam masala and remaining lemon juice to serve.
SERVES 4 To 6

Item required
3 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon poppy seeds
4 cloves garlic, crushed
2 cm piece fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 cup (90 g) desiccated coconut
2/2 cups (625 ml) water
90 g ghee
1 large onion, sliced
2 kg duck, cut into serving-sized pieces
2 tablespoons fresh lemon juice

Preparation method
1 In a dry frying pan, roast the coriander, cumin, fenugreek and poppy seeds until lightly browned. Do not let them burn. Grind to a paste with garlic, ginger, turmeric and chilli.
2 Soak coconut in 1 cup (250 ml) water for 1 hour. Squeeze out milk, reserve.
3 Melt ghee in a frying pan, saute onion until tender. Add spice paste, saute over a low heat for 3 minutes.
4 Add duck pieces, cook for 3 minutes. Cover pan and cook a further 5 minutes over low heat. Add remaining 1% cups (375 ml) water and simmer for about 45 minutes or until duck is tender.
5 Add reserved coconut milk and lemon juice.
SERVES 4

Preparation method
1 Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, vinegar and sugar. Blend until smooth.
2 Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight.
3 Slice remaining onion. Melt ghee in a saucepan and saute onion for 2 minutes.
4 Add chicken pieces. Reduce heat to low, cover, simmer fro 45 minutes or until chicken is tender, stirring occasionally.

SERVES 4 TO 6

Preparation method
1 Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250 ml) of liquid.
2 Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Saute for 2 minutes.
3 Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.
SERVES 4 TO 6

Preparation method
1 Combine two sliced onions in a blender or food processor with garlic, cardamom, cloves, peppercorns, chilli, cinnamon, cumin, turmeric, mustard, ginger, and vinegar. Blend to a smooth paste.
2 Combine meat in a bowl with a quarter of the paste. Stand at least 4 hours, preferably overnight.
3 Heat oil in a saucepan and saute remaining onion until tender and light brown.
4 Add the rest of the spice paste, stir over low heat for 3 minutes. Add the pork mixture, cover, simmer over low heat for about 1 hour or till the meat is tender.
SERVES 6 TO 8