Recipes

Lamb Chops - Starters

Preparation method

1. Clean Chops and remove fat
2. Gently tenderise the meat, by placing in between a damp cloth and using a rolling pin, hit the meat once to two times on both sides.
3. And leave meat set aside whilst you prepare the Marinade
4. In a medium-sized bowl squeeze the juice out of one lemon and add all the of the above ingredients except the eggs and Olive oil
5. Mix well and then cover the chops with the marinade.
6. You can leave the marinate in the fridge for up to 48 hours
7. To cook the lamb chops Pre-heat the oven to 180°C (350°F) Gas Mark 4
8. In a skillet or a wok heat the olive oil
9. Beat 2 eggs, add a pinch of salt and pepper to the eggs
10. Dip each chop in the eggs and place on the heated pan on a high heat. 2 to 3 minutes each side
11. Place the chops on a lightly oiled baking tray and cover with aluminium foil
12. Cook for about 30 to 35 minutes

Achari (Pickle-style) Chicken - Main

Preparation method

1. Clean Chicken and make slight slits in the meat. Use 2 tablespoons of lemon juice and half tablespoon of salt and marinate chicken for approximately 15 minutes.
2. Using a chopper mix the onion, fennel, cumin, mustard, fenugreek seeds red chilli powder, turmeric powder and half a tablespoon salt until coarse powder
3. Take out about 3 tbsp in another small bowl and mix with the lemon juice. (optional can use lime juice instead).
4. Wash, pat dry and slit the green chillies and remove the seeds.
5. Fill the chillies with the spice and lemon juice mix and keep aside.
6. Heat oil in a pan.
7. Fry chicken till sealed.
8. Add the ginger and garlic pastes and fry for a minute.
9. Whisk the yoghurt to make it smooth and add it to the chicken. Stir well.
10. Add salt to taste, stir well. As the water starts to evaporate, add the tomatoes’
11. Put the stuffed green chillies on top of the chicken and cover the dish.
12. Cook till the chicken is done.
13. Garnish with Chopped coriander and half teaspoon of grated ginger

Besan Halva - Sweet

Ingredients

Preparation method

1. Finely chop the 6/7 Almonds, Cashews and Pistachios
2. Heat skillet with 1 tbsp of ‘ghee’ and add the dried fruit nuts. Roast until a golden brown colour and take out of the pan
3. Heat skillet with 1 tbsp of ‘ghee’ add the 2 cardamoms and fry for about 2 minutes
4. Add the gram flour and keep stirring on a low to medium heat until the flour turns a golden colour.
5. Remove from heat and repeat above with Semolina flour
6. In a separate pan boil water and sugar, until mixture thickens to syrup form and reduce heat.
7. Add 1 tbsp of ghee in skillet and add gram flour, semolina flour, milk powder, roasted dried fruit and burfi. Mix well and add syrup to the mixture
8. Keep mixing and cook for a further 5 to 10 minutes on a low heat
9. Once cooked plate halwa on buttered plate. Pat down and smooth edges
10. Garnish with blanched almonds and pistachios, finely chopped.
11. Place in the fridge for approx 15 minutes to set.
12. Cut halwa in diamond shapes and serve.