2 cups Bengal Gram
2 cups Sugar
1½ cups Maida
½ cup Sesame Oil
1 tsp Nutmeg Powder
½ tsp Kesar Powder
Lots of Rice Flour
1 cup Ghee

Preparation Method

Soak black gram with lots of water in a pan and boil until tender. Drain.

Boil it again with more water and strain.

Mix sugar with nutmeg powder with the liquid. Cook on low flame, stirring continuously, until it gets half solid.

Remove from heat and grind into a smooth paste.

Mix kesar powder with maida and little water in a bowl, forming dough.

Add sesame oil gradually to the dough and mix well, until very soft. Keep sside for 2 hours.

Shape the gram mixture and maida dough into equal number of balls.

Wrap up each gram ball with maida ball.

Spread rice flour on a flat surface and roll the balls into it.

Grease a grill with little ghee and fry the boli until golden brown. Serve hot.

Serves 2.

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

Settings:Medium
1 Cook carrots, beans, peas and pump-%- separately in boiling water until tender. drain.
2 Place split peas in a frying pan, stir ovt- low heat 5 minutes. Put split peas in a bc-,A
cover with water and stand 1 hour. Drain and crush to a paste (dhal).
3 Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillies and cumin. Cook over low heat, without boiling for 10 minutes.
4 Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.
SERVES 4

Item required
2 cups (250 g) plain flour, sifted
1/4 cup (45 g) semolina
1 cup (250 g) sugar
V. teaspoon bicarbonate of soda
150 g ghee, melted
Preparation method
1 In a bowl, mix flour, semolina, sugar and bicarbonate of soda. Add ghee a little at a time, kneading the mixture to a soft dough.
2 Form into balls the size of a large marble flatten and place them on baking trays, leaving 4 cm space between them.
3 Bake in moderate oven for about 20 minutes. Cookies will not brown, but should move freely on the tray when cooked.
4 Remove from oven and allow to cool on the trays.
MAKES 40

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
20 g ghee
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
250 g fresh tomatoes, peeled and
chopped
2 tablespoons fresh lemon juice
500 g cooked prawns

Preparation method
1 Peel prawns leaving tails intact, remove back vein.
2 Melt ghee in a frying pan, saute onion and garlic until onion is tender. Add curry powder, saute 2 minutes.
3 Add tomatoes and lemon juice. Cover, bring to the boil, reduce heat to low, simmer for 10 minutes or until tomatoes are pulpy.
4 Add prawns, continue cooking until prawns are heated through.
SERVES 4

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