Mansur's Recipes
2015

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Iffat's recipe, modified by MQ ; serves 4 - 6.

Ingredients:
Oil - 4 tablespoons (60ml)
Bay leaf - 1
Cinnamon stick - 1 inch
Onions - 2 medium or 1 large
Meat (Goat or lamb) - 1 lb (450 g)
Tomato - 1 medium
Fresh ground ginger - 1/2 teaspoon
Garlic - 4 cloves
Salt - 1 teaspoon
Chilli powder - 1 teaspoon
Ground cumin - 1/2 teaspoon
Ground coriander - 1 teaspoon
Turmeric - 1/4 teaspoon
Natural Yoghurt - 2 tablespoons (optional)
Water - 400ml + 500ml
Potatoes - 2 medium or 3 small
Green chilli pepper - 2

Preparation:
Clean the meat.
Peel the potatoes and cut into four pieces each.
Chop onions, tomatoes and garlic into pieces of medium size.

Method:
1. Heat oil in a pressure cooker, add bay leaf and cinnamon stick and let sizzle for a few seconds. Add meat; fry till it changes colour and redness disappears; remove meat and keep for step 4.
2. Add chopped onions and fry till soft or brownish at edges.
3. Remove bay leaf and cinnamon stick; add tomatos, ginger and garlic and blend with a hand blender to make a fine paste.
4. Add meat and all other ingredients except potatoes and green chilli peppers and 400ml of water.
5. Cook for 20 minutes, allow to cool and open the pressure cooker and check that the meat is tender. (If not tender, add 1/2 cup of water and cook further for a few minutes).
6. Take the lid off and heat in the open pan till the water evaporates. Keep frying till the oil separates from the masala.
7. Add potatoes and green chilli peppers and stir for 2 minutes.
8. Add 500ml of water and cook in the pressure cooker till steam starts to issue.
9. Allow to cool, open the pressure cooker and check that potatoes are soft and curry not too thin. Heat again if necessary. Serve with chappati, nan or rice.

Notes:
1. Heat cloves of garlic in microwave oven for 10 seconds to facilitate peeling.
2. General rule for liquid quantity in pressure cooker is:
1/2 pint (1 cup or 284 ml) upto first 15 minutes and a further
1/4 pint ( 1/2 cup or 142ml) for each 15 minutes thereafter.
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Serves 4 - 6.

Ingredients:
Oil - 4 tablespoons (60ml)
Bay leaf - 1
Cinnamon stick - 1 inch
Onions - 2 medium or 1 large
Meat (Goat or lamb) - 1 lb (450 g)
Tomato - 1 medium
Fresh ground ginger - 2 teaspoon
Garlic - 4 cloves
Salt - 1 teaspoon
Chilli powder - 1 teaspoon
Ground cumin - 1/2 teaspoon
Ground coriander - 1 teaspoon
Turmeric - 1/4 teaspoon
Water - 400ml + 200ml
Cauliflower - 1 medium
Green chilli pepper - 2

Preparation:
Clean the meat.
Cut cauliflower into medium sized florets and place in a bowl of cold water.
Chop onions, tomatoes and garlic into pieces of medium size.

Method:
1. Heat oil in a pressure cooker, add bay leaf and cinnamon stick and let sizzle for a few seconds. Add meat; fry till it changes colour and redness disappears; remove meat and keep for step 4.
2. Add chopped onions and fry till soft or brownish at edges.
3. Remove bay leaf and cinnamon stick.
4. Add meat and all other ingredients except potatoes and green chilli peppers and 400ml of water.
5. Cook for 20 minutes, allow to cool and open the pressure cooker and check that the meat is tender. (If not tender, add 1/2 cup of water and cook further for a few minutes).
6. Take the lid off and heat in the open pan till the water evaporates. Keep frying till the oil separates from the masala.
7. Add cauliflower and green chilli peppers and stir for 2 minutes.
8. Add 200ml of water and cook in the pressure cooker for 2 minutes.
9. Allow to cool, open the pressure cooker and heat till water evaporates.
10.Serve with chappati, nan or rice.

Notes:
1. Heat cloves of garlic in microwave oven for 10 seconds to facilitate peeling.
2. General rule for liquid quantity in pressure cooker is:
1/2 pint (1 cup or 284 ml) upto first 15 minutes and a further
1/4 pint ( 1/2 cup or 142ml) for each 15 minutes thereafter.
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serves 4 - 6.

Ingredients:
Oil - 4 tablespoons (60ml)
Bay leaf - 1
Cinnamon stick - 1 inch
Onions - 2 medium or 1 large
Meat (Goat or lamb) - 1 lb (450 g)
Tomato - 1 medium
Fresh ground ginger - 1 teaspoon
Garlic - 4 cloves
Salt - 1 teaspoon
Chilli powder - 1 teaspoon
Ground cumin - 1/2 teaspoon
Ground coriander - 1 teaspoon
Turmeric - 1/4 teaspoon
Natural Yoghurt - 2 tablespoons (optional)
Water - 400ml
Turnips - 2 medium or 3 small
Green chilli pepper - 2

Preparation:
Clean the meat.
Peel the turnips and cut into small pieces, add enough water to cover them in a pan.
Chop onions, tomatoes and garlic into pieces of medium size.

Method:
1. Cook turnips for 5 minutes or till soft and water almost disappears. Keep aside for step 7.
2. Heat oil in a pressure cooker, add bay leaf and cinnamon stick and let sizzle for a few seconds. Add meat; fry till it changes colour and redness disappears; remove meat and keep for step 4.
3. Add chopped onions and fry till soft or brownish at edges.
4. Add meat and all other ingredients (except potatoes and green chilli peppers) and 400 ml water
5. Cook for 20 minutes, allow to cool and open the pressure cooker and check that the meat is tender. (If not tender, add 1/2 cup of water and cook further for a few minutes).
6. Take the lid off and heat in the open pan till the water evaporates. Keep frying till the oil separates from the masala. (Remove bay leaf and cinnamon stick).
7. Add turnips from step 1 and green chilli peppers and stir till water disappears and turnips look well fried. Sprinkle with garam masala. 8. Serve with chappati, nan or rice.

Notes:
1. Heat cloves of garlic in microwave oven for 10 seconds to facilitate peeling.
2. General rule for liquid quantity in pressure cooker is:
1/2 pint (1 cup or 284 ml) upto first 15 minutes and a further
1/4 pint ( 1/2 cup or 142ml) for each 15 minutes thereafter.
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From Madhur Jaffrey /Rukhsana Zia ; modified by MQ ; Serves 4-6

Ingredients:
4 tbsp olive or rapeseed oil
1 x 2.5cm cinnamon stick
1 Bayleaf
1 large onion, peeled and finely chopped
1 tsp peeled and finely grated fresh ginger
4 cloves garlic, peeled and finely chopped
900 g minced lamb
1 tbsp natural yoghurt (optional)
2 peeled tinned tomatoes
1/2 tsp ground cumin
2 tsp ground coriander
1 tsp red chilli powder
1/4 tsp ground turmeric
1 tsp salt
285 g potatoes, peeled and cut into 2cm cubes OR
285 g peas OR 285 g cauliflower, cut into small pieces
2 green peppers, freshly chopped
1 tsp garam masala

Method:
1. Heat 1 tbsp oil in a wok or frying pan, add cinnamon stick and bay leaf and let sizzle for a few seconds.
2. Add minced lamb and fry till the it loses its red colour and the water evaporates. Keep aside for step5.
3. Heat 3 tblsp oil in pressure cooker pan, add choppped onions and fry till brown at the edges.
4. Add ginger and garlic mixture and saute for 1 minute.
5. Add tomatoes, all the spices (except garam masala), salt and yogurt and fry for 1 minute.
6. Add mince and keep fry for a couple of minutes.
7. Add potatoes or peas or cauliflower and 250 ml water, stir and bring to boil.
8. Put the lid on and cook under pressure for 2 minute.
8. Let the steam out, take the lid off and fry till oil separates from the rest.
9. Add green peppers and garam masala and cover with the lid.
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Ingredients:
Lamb's meat - 1 lb (450 g)
Tomatoes - 1/2 lb (225 g)
Green chillies - 3 or 4
Salt - 1 teaspoon
Ginger - 1 teaspoon (optional)
Garlic - 1 teaspoon (optional)
Oil - 1 tablespoon
Water - 1 cup (284 ml)

Preparation:
Clean the meat.
Chop tomatoes and green chillies into small pieces.

Method:
Heat oil in pressure cooker pan. Add salt, meat and chillies. Stir and fry till meat turns white.
Add tomatoes and water, put the lid and weight on and cook for 20 minutes.
Take the pan off the flame, let the steam out and take the lid off.
Fry till the meat is tender and water has evaporated.
Serve with chappati, phulka or nan.
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Ingredients:
4 tablespoons cooking oil
1 lb Okra (Bhindi)
1/2 lb lamb, cut into 2 inch pieces
2 large onions, thinly sliced
2 tomatos, coarsely chopped
2 teaspoons ground ginger
6 cloves garlic
2 cinnamon sticks
2 tablespoons coriander powder
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
3/4 teaspoon salt
1/4 teaspoon garam masala
3 tablespoons cooking oil
400 ml + 50 ml water

Preparation:
1. Wash bhindis and cut them into 1 inch pieces.
2. Add 50 ml water to ginger and garlic and blend with hand blender. Keep aside for step 4.

Method:
1. Heat 1 tablespoon oil in a frying pan and fry bhindis on low heat till slightly brown. Set aside for step 8.
2. Heat rest of the oil in a pressure cooker pan. Add onions and fry till golden brown.
3. To the other half of onions in the pan, add meat and fry for 2-5 minutes or till it changes colour slightly.
4. Add ginger and garlic paste and fry for a minute.
5. Add rest of the spices and tomatos and fry for a few minutes, adding a little water in between to prevent spices from sticking to the pan, if necessary.
6. Add 400 ml water, mix and cook under pressure for 20 minutes.
7. Cool and open the pressure cooker and add previously fried bhindis. Add 50 ml water, bring to boil and cook in pressure cooker for 5 minutes.
8. Add garam masala powder. Mix and take off the heat.

Notes:
1. Heat cloves of garlic in microwave oven for 10 seconds to facilitate peeling.
2. General rule for liquid quantity in pressure cooker is:
1/2 pint (1 cup or 284 ml) upto first 15 minutes and a further
1/4 pint ( 1/2 cup or 142ml) for each 15 minutes thereafter.
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Ingredients:
Oil - 8 tablespoons
Onions - 6 medium
Tomatoes - 4
Fresh ground ginger - 2 teaspoon
Garlic - 12 cloves
Salt - 2 teaspoons
Chilli powder - 2 teaspoons
Ground cumin - 1 teaspoon
Ground coriander - 3 teaspoons
Turmeric - 1/4 teaspoon
Water - 1/2 cup (1/4 pint or 142 ml).

Preparation:
Chop onions, tomatoes and garlic into small pieces.

Method:
1. Heat oil in a pressure cooker pan. Add all the ingredients and fry till the oil separates from the masala.
2. Add 1/2 cup ( 142ml) of water and cook under pressure for 10 minutes.
3. Take the lid off and heat in the open pan till the water evaporates.
4. Keep frying till tomatoes and onions disappear and the oil separates from the masala.
5. Divide into 5 portions and freeze. Use for preparing meat and vegetable dishes as per other recipes.
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Rukhsana's recipe, modified by MQ.

Ingredients:
Oil -- 4 tablespoons
Cinnamon Stick -- 1 inch
Bay leaf -- 1
Chicken -- 1 lb (450 g)
Onions -- 2 medium
Tomatoes -- 2
Fresh ground ginger -- 1 teaspoon
Garlic -- 4 cloves
Salt -- 1 teaspoon
Chilli powder -- 1 teaspoon
Ground cumin -- 1/2 teaspoon
Ground coriander -- 2 teaspoon
Turmeric -- 1/4 teaspoon
*Natural Yoghurt -- 2 tablespoons
*Green chilli pepper -- 2
Water -- as required (150 ml + 300 ml)

Preparation:
Cut the chicken into small pieces.
Chop onions, tomatoes and garlic into small pieces.

Method:
1. Heat oil in a pressure cooker pan, add a pinch of salt (to reduce sticking); add cinnamon stick and bay leaf and let sizzle for a few seconds. Add chicken and fry chicken pieces till they are whitish in colour. Take them out of the pan and keep aside for step 5. Discard cinnamon stick and bay leaf.
2. To the remaining oil in the pressure cooker pan add all the ingredients except the green chilli peppers and yogurt and fry till the oil separates from the masala.
3. Add 1 cup ( 1/2 pint) of water and cook under pressure for 7 minutes.
4. Take the lid off and heat in the open pan till the water evaporates. Blend with a hand blender. 5. Add chicken, yogurt and green chilli peppers and keep frying till tomatoes and onions disappear and the oil separates from the masala.
6. Add 1/2 cup of water (or 1cup if thin curry is preferred), put the lid back on and cook for 5 minutes under pressure.
7. Serve with chappati, phulka or nan.
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Notes:
1. Heat cloves of garlic in microwave oven for 10 seconds to facilitate peeling.
2. General rule for liquid quantity in pressure cooker is:
1/2 pint (1 cup or 284 ml) upto first 15 minutes and a further
1/4 pint ( 1/2 cup or 142ml) for each 15 minutes thereafter.
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Ingredients:
750g spinach, tinned
4 cloves garlic, chopped
2 onions, chopped
1 teaspoon ginger, grated
3 green chillies, chopped with seeds
2 teaspoons tomato puree
1/2 teaspoon salt
1/4teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon ground cumin
250g boneless chicken, cut into small cubes and/or
200g waxy potatoes, peeled and cubed
1 cube of chicken stock in 150 ml boiling water
3 tablespoons cooking oil
1 tablespoon melted butter
150 ml water

Method:
1. In pressure cooker pan cook the spinach with garlic, onions, ginger, tomato puree, salt, the green chillies and 150 ml water for 5 to 10 minutes under maximum pressure.
2. Cool and open the pressuer cooker. Blend contents to a fine paste. Keep aside for step 5.
3. Heat oil in a pan and fry all the spices for 2 minutes.
4. Add chicken pieces and/or potatoes and fry for further 2 minutes.
5. Add spinach-onion paste and the chicken stock and cook till water evaporates.
6. Add melted butter on top and serve with naan, chapatti or rice.
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Preparation Time : 30 minutes Cooking Time : 50 minutes Serves : 4

Ingredients:
4 large chicken breasts
plain flour, for coating
4 eggs, beaten
(Panko) bread crumbs, for coating
vegetable oil, for deep-frying
steamed rice, to serve

for the vegetable curry :
2 tbsp butter
half a large onion, chopped
1/4 lb carrots, boiled and chopped
1/4 lb potatoes, boiled and chopped

for the Katsu curry sauce :
2 tbsp butter
2 garlic cloves, chopped
half large onion, chopped
3 Granny Smith apples, chopped
2 1/2 pints water
2 bananas, chopped
2 tbsp honey
1 tbsp ground turmeric
1/2 tbsp hot curry powder
2 tbsp ketchup
15 fl oz chicken stock
2 tbsp cornflour
1 tbsp salt
2 tbsp ground black pepper

Preparation and Cooking Instructions :
First make the katsu curry sauce. In a large saucepan, heat together the butter, garlic, onion and apple, mix together and fry briefly.
Add in 1 1/4 pints water, then the banana, honey, turmeric, Madras powder and ketchup.
Bring to the boil. Add in the stock. Mix together the remaining water with the cornflour. Add to the curry mixture with the salt and black pepper.
Cook for 20 minutes, stirring now and then.
Strain the sauce into a bowl and reserve it.

Cut slashes in each chicken breast fillet.
Coat the chicken breast fillets first in flour, then beaten egg then breadcrumbs.
Heat the vegetable oil for deep-frying in a wok or deep fat-fryer. Deep-fry the chicken breast fillets one at a time in the vegetable oil for 3-4 minutes until golden and crisp. Remove the chicken breast fillets with a slotted spoon or frying basket and drain on kitchen paper and keep warm in a warm oven.

Meanwhile, prepare the vegetable curry. Heat the butter in a heavy-based saucepan.
Add in the onion, carrot and potatoes and fry for 2-3 minutes until the onion has softened.
Pour in the reserved katsu curry sauce and cook for 4-5 minutes, bringing to the boil.
Slice the chicken into even strips and serve with the vegetable curry and steamed rice.
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Preparation time: 10 min; Cooking time: 30 min: Servings: 3

Ingredients:
1/2 can chickpeas (120g drained weight)
1 1/2 cups long grain or converted white rice, uncooked
2 chicken cubes in 500ml hot water
3/4 cup onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preparation:
Drain chickpeas and rinse thoroughly.
In a large saucepan, saute onion and garlic in olive oil until soft and a light golden color.
Add chicken stock or broth and bring to a boil.
Stir in rice, chickpeas, salt and pepper, cover, and reduce heat. Simmer on low heat for twenty minutes.
Remove from heat and let sit, covered, for 3-5 minutes. Remove lid and fluff with fork. Serve immediately.
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Author: Dassana; modified by MQ
Prep Time: 15 mins; Cook Time: 30 mins: Total Time: 45 minutes; Serves: 2 - 3

Ingredients:
Masoor dal (pink lentils): 80 g
Moong dal 40 g
Water for pressure cooking dal: 500 ml
Onion, medium, chopped: 1
Garlic cloves, finely chopped: 3
Ginger, finely chopped: 1/4 inch or 1 tsp
Green chilli, chopped: 1
Cumin seeds: 1tsp
Red chilli powder: 1/2 tsp
Garam masala powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Salt: 3/4 tsp
Tomato, medium, chopped: 1
Water: 500 ml
Oil or ghee: 2tbsp

Preparation:
Pick and rinse dal well. Soak for 30 min.
Chop onion, tomato and green chilli; crush garlic and ginger.

Method:
1. Add 500ml water to dal in a pressure cooker pan and cook for 15 minutes.
2. Let the steam out and open the pressure cooker. Lightly whisk the cooked dal with a wire whisk or a wooden spoon. Keep aside for step 9.
3. In another pan, heat oil and fry cumin seeds till browned.
4. Add onions and fry till lightly browned.
5. Add ginger and garlic and stir fry for 10 - 15 seconds.
6. Add green chilli and stir.
7. Add all dry spice powders and stir.
8. Add tomatoes and fry till oil separates and tomatoes become soft.
9. Add contents of pan and 500 ml water to cooked dal in the pressure cooker pan, stir and cook under pressure for 6 min.
10. Open the pressure cooker after letting the steam out and check consistency of dal.
11. Serve with steamed basmati rice or chapati.

Notes:
1. Heat cloves of garlic in microwave oven for 10 seconds to facilitate peeling.
2. General rule for liquid quantity in pressure cooker is:
1/2 pint (1 cup or 284 ml) upto first 15 minutes and a further
1/4 pint ( 1/2 cup or 142ml) for each 15 minutes thereafter.
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BAINGAN ACHARI
(AUBERGINE COOKED IN THE PICKLING STYLE)
(Modified fromThe Lake Palace Hotel's recipe by Madhur Jaffrey)
Servings: 6

Ingredients:
800g eggplant, also called bringal and baingan (1 large or 2 small)
3 tablespoons of vegetable oil plus approximately 2 tablespoons for initial frying.
A 1-inch cube of fresh ginger root, peeled and coarsely chopped (or 2 teaspoons)
6 large cloves garlic, peeled
1 teaspoon whole fennel seeds
1/2 teaspoon kalonji or whole cumin seeds (I use whole cumin seeds).
3 medium tomatoes, peeled and finely chopped
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper (chilli powder), more if you like
1 teaspoon salt
80 ml water

Preparation:
1. Put the ginger and garlic into a food processor. Add 40 ml water and blend until fairly smooth.
2. Cut the eggplant into slices or wedges that are 3/4 inch thick and about 1 1/2 to 2 inches long.

Method:
1. Brown eggplant slices in batches in a large flat pan using a small amount of oil (1 tablespoon for each batch of about a dozen slices) and keep aside for step 4.
2. Put 3 tablespoons oil in the frying pan and heat it over a medium flame. When hot, put in the fennel seeds and the cumin seeds.
3. As soon as the fennel seeds turn a few shades darker (this takes just a few seconds), put in the chopped tomato, the ginger-garlic mixture, coriander, turmeric, cayenne (chilli powder) and salt. Stir and cook for 5-6 minutes, breaking the tomato pieces with the back of a slotted spoon. Turn the heat up slightly and continue to stir and cook until the spice mixture gets thick and paste-like.
4. Now put in the fried eggplant slices and mix gently.
5. Add 40 ml water and cook on medium-low heat for about 5 minutes, stirring very gently as you do so. Cover the pan, turn heat to very low and cook till all water evaporates and oil separates from the rest: usually takes 10 minutes or so.
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Ingredients:
Baingan - 2 medium or 1 large
Potatoes - 2 medium
Oil - 3 tablespoons
Onions - 2 medium
Tomatoes - 2
Fresh ginger - 1 inch piece
Garlic - 4 cloves
Salt - 1 teaspoons
Chilli powder - 1 teaspoons
Ground cumin - 1/2 teaspoon
Ground coriander - 1 teaspoons
Turmeric - 1/8 teaspoon
Green chilli - 1
Water - 200ml + 200ml

Preparation:
Chop onions, tomatoes, garlic and green chilli into small pieces.
Add 50 ml water to ginger and garlic and blend with hand blender.
Chop baingan and quarter potatoes: soak in salted water till used.

Method:
1. Heat oil in a pressure cooker pan. Fry onions till golden brown.
2. Add garlic and ginger and fry for a couple of minutes.
3. Add tomatoes and fry for another couple of minutes.
4. Add all the spices till the oil separates from the masala.
5. Add 200 ml of water and cook under pressure for 7 minutes.
6. Open the pressure cooker and fry till oil separates from the masala.
7. Add baingan, potatoes, green chillis and 200 ml water. Cook under pressure for 1 minute.
8. Open the pressure cooker and fry till oil separates from the masala.
9. Serve with nan, chapatti or rice.

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Notes:
1. Heat cloves of garlic in microwave oven for 10 seconds to facilitate peeling.
2. General rule for liquid quantity in pressure cooker is:
1/2 pint (1 cup or 284 ml) upto first 15 minutes and a further
1/4 pint ( 1/2 cup or 142ml) for each 15 minutes thereafter.
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Prep Time: 25 minutes;Cook Time: 25 minutes; Serving Size: 2

Ingredients
1 large eggplant (aubergine, baingan)
1 medium sized onion
2 large tomatoes
1 green chili
1/2 inch ginger
1/2 tsp cumin seeds
1/4 tsp red chili powder
handful of coriander leaves
2 tbsp oil
1/4 tsp salt

Preparation:
Chop onion, tomatoes and green chilli into small pieces.
Rinse the eggplant in water, pat it dry with a napkin and apply some oil.
Roast it on an open flame turning it every 2-3 minutes till well cooked all over.
Immerse the eggplant in a bowl of water till it cools down, peel the skin and discard the stem. Chop it into small pieces.

Method:
In a kadhai, heat the oil and add the cumin seeds. Wait till they pop.
Add the onions and fry till they are transparent.
Add the ginger and cook till the raw smell of ginger disappears.
Add in the chopped tomatoes, red chilli powder and salt, mix well and cook till oil separates.
Add the chopped roasted eggplant, mix and cook for another 4-5 minutes.
Add the green chili and cook for a minute.
Baingan bharta is ready. Serve it hot with phulkas, tandoori roti, naan or rice.
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Ingredients:
Bhuna masala, previously cooked, 4 tablespoons
Potatoes 2 medium
Peas 150g
Carrots 2 medium
Garam masala 1/2 teaspoon
Water - 1/2 cup (1/4 pint or 142 ml).

Preparation:
Peel potatoes and carrots and cut them into 1cm cubes.
Method:
1. Heat masala in a pressure cooker pan. Add carrots and fry for about 7 minutes till soft.
2. Add potatoes and peas and fry for 3 minutes.
3. Add 1/2 cup ( 1/4 pint) of water and cook under pressure for 2 minutes.
4. Take the lid off and heat in the open pan till the water evaporates and vegetables become tender.
5. Sprinkle with garam masala and cover without further heating.
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PREP TIME:40 mins ; COOK TIME:30 mins; AUTHOR: dassana; SERVES: 4-5

INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
for kadhi mixture:
1.5 cup full fat sour curd/dahi/yogurt or 375 gram curd
3 cups water or add as required
1/2 tsp red chilli powder/lal mirch powder
1/4 tsp turmeric powder/haldi
1/2 tsp garam masala powder
generous pinch of asafoetida/hing
1 to 1.5 tsp salt or add as required
4 tbsp besan or about 40 grams
mustard oil or sunflower oil or any oil for shallow frying or deep
frying pakoras

for onion pakoras:
1 cup tightly packed thinly sliced onions or 1 medium to large onion or 150 grams
1 cup besan or gram flour
1/2 tsp red chilli powder/lal mirch powder
1/2 tsp turmeric powder/haldi
1/2 tsp garam masala powder
1/2 tsp ajwain/carom seeds
1/2 tsp salt or add as required
1/8 tsp baking soda 1/4 cup water

for the punjabi kadhi:
1 small to medium onion or 1/3 cup chopped onion
1 tbsp chopped ginger/adrak
3/4 to 1 tbsp chopped garlic/lahsun
8-10 fenugreek seeds/methi seeds
2 green chillies chopped
2 red chillies broken
1 tsp cumin seeds/jeera
a generous pinch of asafoetida/hing
8 to 10 curry leaves or 1 sprig
2 tbsp mustard oil

METHOD:
preparing the curd mixture:
1. in a bowl take 1.5 cups sour curd or about 375 grams of curd. whisk it well till smooth
2. add 8 tbsp gram flour, 1/2 tsp red chilli powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala
3. powder and 1 tsp salt to the whisked curd.
4. stir and mix everything again.
5. add 3 cups water and stir again.
6. stir very well to make a smooth mixture without lumps. if there are lumps, then break them with a wired whisk or a spatula or with your fingers. keep the curd mixture aside. you can use a blender to make this mixture, but make sure you don't over do it. you will get butter instead of a smooth blended curd

preparing the onion pakoras:
1. take the 1 cup gram flour/besan in a bowl and add 1/2 tsp ajwain/carom seeds, 1/2 tsp red chili powder, 1/2 tsp garam masala powder and 1/2 tsp salt or as required.
2. add 1 cup thinly sliced onions.
3. mix everything well and keep aside covered for 30 minutes.
4. this will allow the onions to release their water in the mixture. depending on the water content in the onions, the mixture will become very moist or just about moist. here's a pic of the onions after 30 minutes.
5. then accordingly add water as required to make a thick batter, usually 1/2 cup water.
6. heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.
7. when the pakoras are partly cooked, then turn over and fry the other side.
8. fry till the pakoras are crisp and golden.
9. remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. fry the pakoras in batches this way. when done keep all of them aside.

preparing the kadhi:
1. in another pan or kadai, heat 2 tbsp mustard oil. make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
2. add the 1 tsp cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. allow the cumin seeds to crackle and the methi seeds to change their color. fry on a low flame, so that these spices do not get burnt.
3. add 1/3 cup chopped onion. stir and saute for 3 minutes on a low flame.
4. then add 1 tbsp chopped ginger/adrak, 3/4 to 1 tbsp chopped garlic and 2 green chillies, chopped. stir and saute for a minute.
5. now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). stir and saute for a minute on a low flame.
6. then add the curd mixture.
7. stir very well.
8. increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned.
9. lower the flame and then simmer the kadhi for 6 to 7 minutes. the kadhi will thicken. if the kadhi becomes too thick, then add some hot water.
10. now add the onion pakoras in the kadhi. stir gently.
11. cover the kadhi with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes.
12. lastly sprinkle some garam masala powder on the punjabi kadhi.
13. serve the punjabi kadhi pakora with steamed rice or jeera rice, topped with few teaspoonfuls of ghee. you could also have kadhi with rotis or parathas.
http://www.vegrecipesofindia.com/punjabi-kadhi-recipe-punjabi-kadhi-pakora/
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Ingredients:
- 500g White Fish Steaks
- 1 full Garlic (9 cloves)
- 1 big piece of Ginger (1/2 teaspoon)
(puree garlic and ginger with a hand blender)
- 6 tbsp Oil/Ghee
- 1 pinch of Mustard Seeds
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Turmeric
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 3 Medium Tomatoes (Pureed)
- 3 tablespoons Natural Yogurt
- 1/2 Onion, chopped
- 1 Green Chilli Pepper
- 210ml Water (3/4 cup)

Method:
1. Blend garlic, ginger, mustard seeds and a little water into a paste in a blender and keep aside for step 5.
2. Puree the tomatoes in a blender and keep aside for step 6.
3. In pressure cooker pan, fry onion in 5 tablespoons of oil till medium brown.
4. Remove fried onions and set aside on paper towel for step 7. Leave oil in the cooker for the next step.
5. Fry garlic ginger paste for a minute or till light brown.
6. Add all other spices to the cooker and fry for another two minutes, adding some water and pureed tomatoes while frying.
7. Blend yogurt and fried onions together to form a light brown paste.
8. Transfer yogurt paste to pressure cooker and cook with spices on medium heat while stirring till paste turns grainy, water evaporates and oil separates.
9. Add fish (defrosted if necessary and cut into two inch pieces) to the cooker now, along with green chilli and water.
10 Close the lid and cook on high heat till pressure builds up.
11. Now turn the heat to medium and cook for a further three minutes.
12. Turn off the heat, open the cooker when safe and serve with rice or chappati.
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Baking a trout in foil is a good way of cooking a large trout or fillets because it keeps the fish nice and moist. This recipe uses the basic ingredients but you can add almost anything you like for a bit of variety.

Ingredients.
1/2 to 1 lb (225 - 450g) Cleaned Trout (or trout fillets)
1 oz Butter
1/2 teaspoon herbs (thyme, parsley, chives, etc)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon turmeric
1/2 teaspoon garlic powder
2 teaspoons lemon juice

Method:
Place a large sheet of aluminium foil into a baking tray, smear dull side of the foil with virgin olive oil and place the trout on the foil. Make a few diagonal cuts in the trout skin to help the flavours penetrate, rub butter on the outside and inside and then season inside and out with the other ingredients. Wrap the foil loosely around the fish to make a foil parcel, folding the edges over to seal in the juices.

Bake in a preheated oven at 180 C for 20 minutes. Fillets, being thinner, only need about the half the regular cooking time.

Serve with vegetables , baked potato or chips on a plate, pouring the buttery lemony stuff over everything on the plate.
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4 servings

Ingredients:
1/2 tablespoon cooking oil
1/2 teaspoon grated ginger
1/2 teaspoon powdered cumin seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
a pinch of chilli flakes
1 onion, finely chopped
2 cloves garlic, crushed
1 large carrot, peeled and grated
75 g red lentils
500 ml vegetable stock using 2 oxo cubes
250 ml water
a small bunch of coriander leaves (optional)

Method:
Heat oil in the pressure cooker pan and fry ginger and the spices for a couple of minutes. Add the vegetables and cook for 5 minutes more and then add lentils, stock and water
Put the pressure cooker lid on and heat till steam begins to escape. Lower the heat and cook for 15 minutes. Open the pressure cooker when all the steam has escaped.
Blend till smooth or leave chunky. Garnish with coriander leaves (optional).
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Ingredients
500 g fresh, ripe tomatoes
500 ml chicken stock (2 cubes in 500 ml boiling water)
One tablespoon olive oil
1 medium potato diced small
1 medium onion diced small
2 crushed garlic cloves
1 teaspoon dried basil or Italian herbs
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of tomato puree
Method:
Fry the potato and onion gently in hot olive oil on low heat in a pressure cooker pan for about 10 minutes until softened but not brown.
Quarter the tomatoes leaving the skins on and add them to the pan along with the garlic and the basil.
Add the stock, salt and black pepper.
Put the lid on the pressure cooker and turn the heat to maximum till steam starts to issue. Lower the heat and cook for 5 minutes.
Cool the pressure cooker and puree the contents with a blender. Next pass the soup through a fine mesh sieve to remove the skins and seeds.
Check the seasoning, reheat and serve with crusty bread.
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Preparation time:20 minutes; Cooking time:30 minutes; Freeze?: yes; Serves:2 - 4

Ingredients:
250g mushrooms
45g butter
1 onion, medium, chopped
1 clove garlic, crushed
2 tablespoons plain flour
500ml hot chicken stock (3 cubes)
1 bay leaf
1/2 cup (4 tablespoons) cream
300ml milk
125ml water
Salt to taste (1/2 teaspoon)
Black pepper, freshly ground, to taste (1/2 teaspoon)

Method:
1. Clean mushrooms with a damp cloth and chop caps and stems.
2. Heat up butter in a medium pan and cook garlic and onions till soft but not browned (5 - 6 minutes).
3. Add mushrooms and cook over high heat for 3 minutes while stirring.
4. Sprinkle flour to coat all the mushrooms, mixing well to combine.
5. Pour in hot chicken stock, water and bring to boil.
6. Add bay leaf and simmer for 10 minutes.
7. Remove bay leaf and leave soup to cool for a few minutes.
8. Add milk when cool. 9. Blend with a hand held blender till smooth.
10. Season with salt and pepper and reheat till boiling.
11. Stir in the cream.
12. Serve and eat.
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serves 4

Ingredients:
2 tbsp (25 g) 1 oz butter
1 lb (450 g) carrots, peeled and diced
1 medium onion, skinned and sliced
1 medium potatoes, peeled and diced
1 small green pepper, seeded and chopped
2 medium tomatoes
50 g lentils
salt and freshly ground pepper
1/2 bay leaf
20 g plain flour, sieved
1 cube beef or chicken stock 200 ml milk

Method:
1. Melt the butter and fry the carrots, onion, potatoes and green pepper until softened.
2. Add 568 ml ( 1 pint ) water, lentils, salt, pepper and bay leaf and simmer for 30 minutes.
3. Mix the flour with a little of the milk and gradually blend in the rest. Stir well into the soup until it thickens. Simmer for 5 minutes.
4. Pour into a serving dish. Serve immediately.
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Ingredients
1/2 tablespoon olive oil
1 small onion, chopped
1 clove garlic, crushed
1 medium carrots, chopped
125g mince
1/4 tin (100g) chopped tomatoes
1/2 tablespoons tomato puree
1 cube of chicken stock
1/4 teaspoon dried mixed herbs or Italian seasoning
dash Worcestershire sauce or Soya sauce
salt to taste (1/2 teaspoon)
Freshly ground black pepper to taste ( 1/2 teaspoon)

For the topping:
250 g peeled and diced potatoes
1/2 teaspoon Dijon mustard
20 g butter
1 tablespoons milk

Method:
1. Preheat the oven to 190 C / Gas mark 5.
2. Heat the oil in a large frying pan over medium high heat. Add the onion, garlic and carrot and cook over a medium heat until soft. Add the mince and cook to brown.
3. Add the tinned tomatoes, puree, chicken stock, mixed herbs and Worcestershire sauce. Season to taste with salt and pepper. Cover and simmer for 30 minutes.
4. Meanwhile, boil the potatoes in water until soft. Drain and mash with the mustard, butter and milk. Season with salt and pepper to taste.
5. Spoon the mince mixture into a casserole dish. Top with the mash and bake for 30 minutes until golden brown.

Tip:
The potato topping can be replaced by a mix of potato and sweet potato or parsnip for a delicious twist (and a lower GI score!).
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Preparation Time:30 min to 1 hour: Cooking Time:1 hour: Serves: 2 to 4

Ingredients:
500g minced lamb
250g carrots, sliced (2 large)
250g onions diced (1 large)
1 clove garlic, crushed
2 fresh tomatoes
1 teaspoon tomato puree
1/2 teaspoon dried herbs
125 ml chicken stock (1 cube)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon olive oil

Method:
1. Brown off mince in pressure cooker pan in 1/2 tablespoon olive oil.
2. Add all vegetables and garlic and cook till softened (5 to 10 minutes).
3. Add stock, put the lid on and cook for 2 minutes after steam starts to issue.
4. Let cool, take off the lid and heat till water evaporates.
5. Put in pie dish.
6. Pipe the mash potato (see recipe below) on top of the pie.
7. Bake in oven at 200c until golden brown and bubbling.
8. Brown under full grill for 5 minutes if necessary.

Ingredients Mash Potato:
500g peeled potatoes (2 large)
1/2 teaspoon salt Water (enough to cover potatoes)
50g butter
2 tablespoons milk
1 egg yolk

Method:
1. Peel and cut potatoes, rinse under cold water for 10 minutes.
2. Place in an empty pan and cover with water. Add salt. Bring to boil and then simmer till soft and fluffy.
3. Drain and add melted butter and milk to achieve right consistency. Mix thoroughly, then add an egg yolk and pipe on top of the pie.
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Prep: 15 mins; Cook: 1 hour 30 mins; Extra time: 15 mins; Serves: 6

Ingredients
10 close cup mushrooms
2 pounds of steak, trimmed of excess fat
ready rolled puff pastry
4 beef stock cubes ( I use oxo )
2 tablesoons of chopped onion
enough water to cover the meat twice over
1 egg
salt
pepper
For gravy (optional ):
2 tablespoons of cornflour
5 tablespoons of water

Method:
1. Chop mushrooms and steak into similar sized chunks, depending on how chunky you want your pie filling to be.
2. In a large saucepan add a small amount of oil and brown the meat, mushrooms and onions.
3. When all the ingredients in the saucepan are browned add the 4 stock cubes and mix together, then add the water and season with salt and pepper.
4. Bring to the boil then simmer with the lid on for aproximately 1 hour
5. When the filling is cooked, roll out your pastry to fit the bottom of your greased pie dish (not too thick or it won't cook) and prick a few holes in the bottom with a fork so the air can escape, Then add your filling using a slotted spoon, spoon over as much pf the gravy as you want, then roll out some more pastry to cover the top of the pie.
6. Beat together the egg with some water and use the eggwash to brush over the pie, this gives the pie a shiny and golden finish when it is cooked.
7. Place into an oven preheated to 220 degrees C for 30 minutes or untill the top is a deep golden brown and crusty.
8. For the gravy : Mix togther the cornflour and the cold water till it makes a thin paste.
9. Using the remaining cooking liquid from the filling and on a medium heat add the cornflour mixure a bit at a time wilst stirring. Keep adding untill you get your desired thickness.
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Preparation Time: 15 Min; Cooking Time: 1 Hour 30 Min; Servings: 4; Freeze? : No

Ingredients:
4 lamb chops or 1 lb bony lamb meat
4 potatoes, medium
4 carrots, medium
4 onions, medium
4 button mushrooms
4 garlic cloves
1 teaspoon of cooking oil
450 ml lamb stock (1 cube dissolved in hot water)
1/2 teaspoon Italian herbs
2 good shakes of Worcestershire Sauce (Lea & Perrins)
1 tablespoon of Pearl Barley (optional)
50 g butter
50 g flour
1/4 teaspoon Salt (total)
1/4 teaspoon Pepper (total)
1/8 teaspoon Turmeric

Method:
1. Clean the meat. Chop 1 onion and garlic cloves into medium sized pieces.
2. Put 1/2 teaspoon of cooking oil in pressure cooker pan. Add meat, onion, garlic, turmeric and half of salt and pepper. Fry till light brown.
3. Add 1 cup ( 1/2 pint ) of water, put the lid on and choose setting II. Lower the heat when red steam indicator pops up and cook for 20 minutes.
4. Allow the pressure cooker to cool and open it. Heat the open pan till the remaining water evaporates or the gravy is less than 20 ml or so. Transfer contents (lamb chops and gravy) to a casserole dish.
5. Chop remaining 3 onions into rough chunks. Peel the potatoes and cut each into 4 parts. Scrape the carrots and cut into larger than normal chunks. Chop washed mushrooms into large pieces.
6. Fry carrots, onions and mushrooms in half a teaspoon of cooking oil for two minutes, turning frequently.
7. Put carrots, onions and mushrooms over the lamb chops in the casserole dish. Season with half the remaining salt and pepper. Add Worcestershire Sauce (optional), the Pearl Barley (optional) and the lamb stock. Finally add the potatoes on top, don't mix them in with the other ingredients. The aim is to steam-cook them over other ingredients. Add remaining salt and pepper to season the potatoes.
8. Put the covered casserole in preheated oven at 180 c and cook for one hour.
9. Now make roux (a mixture of 50 / 50 butter and flour which will thicken the gravy in the casserole dish) by melting the butter on medium heat in a pan, then whisking in the flour and cooking for 2 min while whisking all the time to prevent it sticking to the bottom of the pan.
10. Take the casserole dish from the oven (it will be hot!) and pour off most of the gravy into the pan of roux. Quickly blend the gravy and roux together with the whisk. Add thickened gravy back into the casserole. Check the seasoning and add more salt and pepper if necessary.
11. Cover the casserole dish and put it back in the oven for 10 minutes.
12. Serve onto hot plates.
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Ingredients:
leg of lamb
fresh rosemary - 6 sprigs (or 2 tablespoons of dried)
olive oil - 2 teaspoons
couscous - one packet
2 courgettes
2 red peppers
1 red onion
fresh mint - 8 leaves (or 1 teaspoon of mint sauce)
greek yoghurt - 1 small pot
fresh lemon juice - 1 teaspoon

Method:
Switch your oven on low (130 degrees celsius). Put the lamb in a roasting tin and cover with olive oil and rosemary. Put the meat in the oven to slow roast for at least 2 hours, preferably closer to 4 hours.

Chop the vegetables in to chunky pieces. When you're one hour away from serving the meal, put the veg at the base of the meat (in the roasting tin) and leave to cook again in the oven, turning it up to 180 degrees celsius.

Cook enough couscous for 4 people. The packet will give instructions on how much couscous and boiling water to use (it varies with the type of couscous). Put couscous in a bowl and pour on boiling water. Leave it to stand for 5 minutes.

When you're ready to eat, take the lamb out and leave it to rest on a carving tray.
Put the couscous in to the roasting tin and stir through the veg and meat juices.
Switch off the oven and put the couscous tin back in to keep warm.
Mix the yoghurt, mint and a teaspoon of lemon juice.

Once the meat has been standing for 10 minutes, carve it and serve with the couscous and yoghurt.
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Ingredients:
200 ml milk
80g grated cheddar cheese
1 savoury pastry case (185 g) from Morrisons
2 large mushrooms
3 eggs
1/4 teaspoon salt
pinch of pepper
6 fresh basil leaves (optional)

Method:
Spread some olive oil on a pyrex dish and put the pastry case in it.
Whisk the eggs with the milk and add salt and pepper. Tear the basil leaves and leave them in the milk to steep.
Slice the mushrooms and scatter them across the cooked pastry base.
Spread the grated cheese across and then pour the milky mixture over.
Put in preheated oven at 200 c and cook for 30 minutes.
Leave to stand for 10 minutes and eat :-)

Note: Ready rolled puff pastry or home made short crust pastry can be used instead of Morrisons savoury pastry case.
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Prep Time: 15 mins; Cook Time: 60 mins: Serves: 8

Ingredients:
Carrots: 1 kg
Milk: 625 ml
Evaporated milk: 400 ml (400 g).
Cardamoms: 6
Almonds: 6
Pistachios: 8
Golden raisens: 12
Saffron: a pinch (optional)
Oil: 2 tbsp

Preparation:
Wash, peel and grate the carrots.
Crush cardamoms and chop almonds and pistachios.
Method:
1. Mix milk and grated carrots in a large pan.
2. Simmer on low heat, stirring frequently.
3. After 15 - 20 minutes add crushed cardamoms and stir.
4. When the mixture has started thickening, add oil, stir and continue to cook.
5. When the mixture has almost dried, add almonds, pistachios and raisens.
6. Stir and cook for a further 2 - 3 minutes.
7. Serve hot or warm. Stays good in fridge for 3 - 4 days.
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Ingredients:
2 packets sponge fingers
bowl of cold coffee (any type)
1 small tin of condensed milk
2 tubs marscapone cheese (500g total)
4 tablespoons of cocoa

Method:
Dip a sponge finger in the cold coffee and place it at the bottom of a large glass bowl. Repeat until the base of the bowl is covered, 2 fingers deep.
Mix the marscapone and condensed milk, adding the milk a little at a time being careful to keep the mixture thick and gloopy.
Pour half of the cheese mixture over the sponge fingers then dust with cocoa.
Create another 2 layers of dipped sponges.
Pour the remaining cheese mixture over and dust with cocoa.
Chill for a while - an afternoon or a whole day, doesn't really matter.
You can probably eat it straight away but it's always better colder.
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Preparation:
Put bowl of ice cream maker (in a plastic bag) in the freezer till completely frozen ( 6 to 22 hours). Preferably always keep it in the freezer for immediate use.

Ingredients:
13 oz (385 ml) Evaporated milk (340 g carton of semi skimmed)
2 tbsp Sugar replacement (Splenda, granulated)
1 1/2 cup (350 ml) Whole milk (Semi skimmed)
1 tbsp (15 ml) Vanilla extract
3 Eggs (or egg yolks only)
2 tbsp Custard powder

Method:
1. Beat and mix together eggs, custard powder and sugar replacement until thick.
2. Separately pour milk into a saucepan and scald it ie bring slowly to boiling point.
3. Pour scalded milk into egg & sugar mixture while continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until custard thickens.
DO NOT bring to boil. Stop when film forms on back of spoon. Leave to cool.
4. Pour cooled custard into a bowl and add evaporated milk and vanilla extract. Mix.
5. Remove freezer bowl from freezer, place it on the centre of the base, place mixing arm in freezer bowl, place the lid on base (with circular side facing up and raised circle on lid in line with raised area on the base): press On/Off switch to On position.
6. Immediately pour ingredients through ingredient spout.
7. Stop when mixture has thickened (20 - 30 minutes).
8. For firmer consistency, transfer to an airtight container and store in freezer for two or more hours.
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Preparation:
Put bowl of ice cream maker (in a plastic bag) in the freezer till completely frozen ( 6 to 22 hours). Preferably always keep it in the freezer for immediate use.
Ingredients:
13 oz Evaporated milk (340 g carton or a 410g can of 9% fat)
3 tbsp Sugar replacement (Splenda, granulated)
1 1/2 cup (350 ml) Whole milk (Semi skimmed)
1 tbsp (15 ml) Vanilla extract
3 Eggs (or egg yolks only)
2 tbsp Custard powder
1 Mango pulp, pureed.

Method:
1. Beat and mix together eggs, custard powder and sugar replacement until thick.
2. Separately pour milk into a saucepan and scald it ie bring slowly to boiling point.
3. Pour scalded milk into egg & sugar mixture while continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until custard thickens.
DO NOT bring to boil. Stop when film forms on back of spoon. Leave to cool.
4. Pour cooled custard into a bowl and add evaporated milk , vanilla extract and mango puree. Mix thoroughly.
5. Remove freezer bowl from freezer, place it on the centre of the base, place mixing arm in freezer bowl, place the lid on base (with circular side facing up and raised circle on lid in line with raised area on the base): press On/Off switch to On position.
6. Immediately pour ingredients through ingredient spout.
7. Stop when mixture has thickened (20 - 30 minutes).
8. For firmer consistency, transfer to an airtight container and store in freezer for two or more hours.
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Ingredients
250 g self-raising flour
60 g slightly salted butter
2 teaspoons of Splenda
125 ml milk
60 g sultanas (or raisins)
6 g baking powder (1/4 teaspoon)
Large pinch salt

Method:
Sieve the flour, baking powder and salt into a bowl.
Rub in the butter until very fine crumbs.
Make a well in the centre of the mixture.
Dissolve the splenda in the milk and add to the mixture.
Mix the flour with the milk with splenda.
Add the sultanas and ensure the ingredients are thoroughly mixed.
Place dough on a floured board.
Make a round roughly 3/4 in / 2cm thick.
Using a scone cutter (about 2in / 5 cm) cut into rounds and place on a lightly greased baking sheet or baking tray.
Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough.
Brush the tops of the scones with a little milk.
Bake for 12-15 minutes in pre-heated oven (220C/425F) until well risen and golden.
Cool on a wire rack and serve with butter (and jam and cream if you wish)
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Makes 6 to 7 scones; Preparation time: 10 min; Cooking time: 15 min

Ingredients:
225g self raising flour
50 g slightly salted butter at room temp.
A pinch of salt if butter not salted.
25g porridge oats
75g grated cheddar cheese
125ml milk

Method:
Place flour in a large bowl and rub in butter.
Stir in oats and cheese and then milk to make a soft dough.
Heat convection oven to 220 degrees.
Roll out dough no less than 2cm thick.
Stamp out rounds with 6cm cutter without twisting.
Reroll trimmings and stamp out more.
Place on a non-stick tray, dust with a little flour or grated cheese or milk.
Place tray on a wire rack and bake for 12 to 15 minutes till risen and golden.
Cool on the wire rack.
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Ingredients:
150g plain flour
1/2 teaspoon bicarbonate of soda
pinch salt
2 teaspoons splenda
1/2 teaspoon cinnamon powder
50g butter
1 egg
250g over-ripe bananas

Preparation:
In a large bowl combine flour, bicarbonate of soda, salt, splenda and cinnamon powder.
In a separate bowl, cream together butter, egg and bananas using hand electric blender.
Stir banana mixture into flour mixture: stir just to moisten. Pour mixture in a lightly greased loaf tin about 20x12x5cm in size.
Bake in preheated oven at 180c for about 30 minutes, until a knife inserted into centre of the loaf comes out clean.
Leave to cool in tin for 10 minutes, then turn out onto a wire cooling rack.
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and supplied measuring spoons

Ingredients:
Yeast 1 small measure
Flour 400g
Salt 1 small measure
Sugar 1 large measure
Dry milk 1 large measure
Butter 15 g
Water 290 ml

Method:
Put all ingredients in the Breadmaker container and close the lid.
Switch ON from the mains.
Press 'OPTION' once.
Press 'SIZE' once.
Press 'CRUST' twice.
The settings should read Bake / Medium size / Light crust / 4 hours.
Press 'START / STOP' button.
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Vegetable Samosa


Ingredients:
1 Potato finely diced (5 to 10 mill cubes)
1 carrot finely diced - as above
2 cloves of crushed garlic.
1 Onion, small, finely chopped
1 Cup of frozen peas
1 tblspn vegetable oil
1 green chilli
1/4 teaspoon ginger, grated
1/4 teaspoon garam masala
1/4 teaspoon red chilli powder
Salt, Pepper to taste.
100ml of vegetable stock.

Method:
Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.

Making the Samosa Pastry
You don't have to make your own pastry. You can simply buy some ready-made pastry from the shop. For samosas you want to fry, use Filo Pastry and for samosas you want to cook in the oven use Puff Pastry.
This recipe will make enough pastry for 24 samosas.

Ingredients:
225gm. plain flour
2 tspn. salt
2tblspb. vegetable oil
80 ml warm water.

Method:
Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.
Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.
Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

Baking Samosas in an Oven
While samosas are traditionally fried, many people prefer to bake them in the oven as it is more convenient and healthier.

Method:
When using an oven buy ready-made Puff Pastry.
Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.
Put the samosas on a lightly greased baking tray.
Beat one egg and lightly brush over each samosa.
Cooking times should be displayed on the Puff Pastry packaging.
Cool on a wire tray after removing from the oven.
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Ingredients:
Chappati flour - 4 cups
White bread flour - 1/2 cup
Water - 1 1/2 cups

Method:
1. In Kenwood Chef bowl put 1 cup water, 4 cups chappati flour and 1/2 cup of white bread flour. Keep 1/2 cup water handy for use in the next step.
2. Start Kenwood chef with dough hook on minimum setting. Add small amounts of water as and when necessary.
3. Keep checking the dough for firmness and stop the Kenwood Chef when it is ready ie neither too soft nor too firm.
4. For immediate use, heat dough in microwave oven for 20 seconds.
For use in a few hours ie same day, leave at room temperature.
For use within 1 - 4 days, leave the dough in the fridge.
5. Divide the dough into roughly 6 cm diameter balls.
6. On a board dusted with flour, roll a ball of dough out into a thin flat disk roughly 20 cm in diameter.
7. Heat in a hot frying pan (or on a 'tawa') on both sides till slightly brown on one side (about 10 seconds) and browner on the other (about 1 minute).
8. Hold with tongs over naked flame, exposing all of it bit by bit to the flame to allow it to balloon up. Apply pressure to the margin to ensure that it is cooked properly. Check that the chappati is cooked and brown all over.
9. Eat hot with meat or vegetable curry.
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