Chicken Bhuna

Ingredients

20 pieces of pre cooked chicken
Onion  half cut into small pieces
Tomato  half cut into small pieces
Capsicum  quarter cut into small pieces
Touch of Salt  (according to taste)
Garlic  Ginger mix  1 and half tsp
Oil  3 tbsp
Gravy  1 ladle spoon
8 Spice  1 tbsp
Peeled tomatoes  1 tsp
Gravy half pint

Garnish
Coriander

Method

1.   In a cooking pot add oil, garlic ginger, onion, salt, tomato and capsicum; cook until golden.
2.   Add the chicken and stir for 2 to 3 minutes.
3.   Add the 8 Spice and peeled tomatoes and 1 ladle spoon of gravy; stir well to ensure that the masala is nicely cooked.
4.   Finally add half pint of gravy and cook for 5 to 6 minutes ensuring that the sauce is thick and dry.
5.   Garnish with coriander.






Lamb Keema Rice

Ingredients

Lamb keema  2 chef spoons (boil, drain and put a side)
Oil  3 tbsp
Onion  half finely sliced
Pinch of salt (according to taste)
8 Spice  1 tsp (heap)
Tomato puree  half a tsp
1 takeaway container full of rice (pre cooked basmati rice, heated in the microwave for 2 minutes)
(you could use red and green colouring if you wish)

Garnish
Coriander

Method

1.   In a frying pan, pour the oil, onion and salt and cook until it is fairly golden.
2.   Add the keema and stir well for 2 to 3 minutes.
3.   Then add the 8 Spice and tomato puree; stir well for 2 to 3 minutes.
4.   Finally add the rice and stir well for 5 minutes over medium heat.
5.   Garnish with coriander.

Lamb keema with peas

Ingredients

Lamb keema ? half kilo (boiled, drained and put aside)
Frozen/fresh peas  4 tbsp (defrost)
Finely chopped onions  3 tbsp
Capsicum  quarter finely chopped
Salt  quarter tsp (according to taste)
Garam masala  half tsp
Garlic and ginger mix  1 tbsp (heap)
8 spice  2 tsp
Chilli powder  1 tsp
Tomato puree 1 tsp
1 small tomato cut into four (optional)
Oil 3 to 4 tbsp
Gravy   half pint

Garnish
Coriander

Method

1.   In a pot, pour the oil and heat for 2 to 3 minutes.
2.   Then add the keema, peas, onions, capsicum, salt, garam masala, ginger garlic mix, 8 spice, chilli powder and tomato puree. Stir well and cook for 20 minutes over medium heat (stirring occasionally).



3.   Once it is nicely cooked, add half pint of gravy, small tomato and stir well over medium heat for 10 minutes.



4.   Once the keema has nicely cooked, garnish with coriander.


NOTE: The times are all according to my cooker at the restaurant so please bare in mind that your cooking time will vary.


Potato Bhajiya

Ingredients

3 red medium sized potatoes  sliced  (2mm thickness)
Salt  quarter tsp (according to taste)
8 spice  1 tsp
Tandoori powder 1 tsp
Gram flour 4 tbsp
Water
Oil (to deepfry)

Method

1.   In a bowl add the potatoes, salt, 8 spice, tandoori powder and mix well using your hand.
2.   Then add the gram flour and half cup of water. Mix well with your hand (add more water if needed) until it turns into a thick paste.
3.   Finally deep fry for 10 minutes over full heat (stirring occasionally) until it is nice and golden (they will float once they are ready).
4.   Goes nicely with a pint!  ;D