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Fish Tikka - seasoned fish pieces, preferably cooked in Tandoor

Marinade
250ml yoghurt
1 small onion, finely chopped
2cm piece ginger, finely chopped
4 cloves garlic, crushed
1 tsp coriander
2 tbsp lemon juice
11¼2 tbsp garam masala
1 tsp paprika
1 tsp chilli powder
2 tbsp tomato paste
1 tsp salt
500g firm white fish
2 large onions that are cut into 8 chunks each
2 red capsicums that are cut into 8 chunks each.

Mix the marinade in a shallow dish big enough to
take 8 skewers.

Cut fish into bite size chunks and thread onto the skewers alternating with the onion and capsicum. Marinate for at least an hour.

Grill on the barbecue until the fish is cooked.

Lamb Roganjosh - Tender pieces of lamb cooked in a brown onion paste with whole garam masala, chopped tomatoes and mixed spices with yoghurt and garnished with fresh coriander

Ingredients
700g stewing lamb or chops
250g lamb bones for flavour
4 cloves garlic, chopped
21/2 teaspoons chilli powder
1/2 cup full-fat yoghurt
250g shallots, chopped
1/4 cup ghee or oil
4 cloves
2 large black cardamoms
4 green cardamoms
2 cinnamon or bay leaves
1 blade of mace
1 teaspoon coriander powder
1 teaspoon fennel powder
1 teaspoon ginger powder
1/4 teaspoon turmeric powder
salt to taste, about 11/4 teaspoons

Instructions:

Boil in a pot, the lamb and bones with the garlic and 1/2 teaspoon salt in 6 cups water for 20 minutes. Remove from the heat and set aside. Skim off the scum, strain and reserve the cooking liquid. Make a paste of chilli powder by mixing it with a little water. Whisk the yoghurt and set aside. Fry the shallots in the ghee/oil in a pot until lightly browned (± 12 minutes). Add cloves, cardamoms, cinnamon/bay leaves and the mace – fry for 1 minute. Then add the coriander, fennel, ginger, turmeric powders and the chilli paste and 2 tablespoons water and stir continuously. After 2 minutes add the meat. Saute for about 5 minutes. Lower the heat and add the youghurt, stir well and saute for a few minutes.

Add salt to taste, together with 4 cups water. Cook until meat is tender. Before serving, remove cinnamon/bay leaves, the large cardamoms and mace if intact. (serves 4)

Naan - Unleavened traditional bread

Ingredients:
4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking powder
salt to taste
1 egg, beaten
6 Tblsp plain yoghurt
3 Tblsp butter or ghee, melted
± 1 Cup milk
1 Tblsp poppy seeds

Instructions:
Sift flour, baking powder, baking soda and salt together in a bowl.

Stir in the egg, yoghurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough.
Cover with a damp cloth and place in a warm place for 2 hours.

Preheat oven to 205oC. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces. Roll each piece into a ball then into ovals about 6 inches long.

If you must use a baking sheet, grease it and brush the underside of the bread with water.

Brush the other side with butter and sprinkle with poppy seeds.

Bake 6 to 10 minutes until puffy and golden brown.

Kulfi– Home-made Indian Ice-Cream traditionally made by reducing the milk as a result of boiling it for a very long time. However, it is also easy to make with evaporated milk.

Ingredients:
4 tablespoons sugar
3 cardamoms
2 x 410g evaporated milk
about 12 strands of saffron
3 tablespoons double cream
2 leaves silver leaf to decorate (optional)

Instructions:
Add the sugar and cardamoms to the milk in a heavy-based saucepan and cook over a low heat for 10 minutes, stirring and scraping the sides and bottom of the pan continuously. Remove from the heat. Remove the cardamoms and add the saffron. Mix well and leave to cool. Then stir in the cream.

Fill the Kulfi moulds or pour the mixture into ice-cube trays. Freeze for 4 – 5 hours. Frozen kulfi keeps in the freezer like ice-cream.

To remove from the moulds, dip each mould into hot water and press out the kulfi.

Decorate with silver leaf, especially for festive occasions.

LASSI -
Sweet Lassi (serves 4)

2 ½ cups plain yogurt
1 cup cold water
4-5 tbsp sugar (to taste)
finely chopped pistachios to decorate, crushed ice to serve

Pour yogurt, water, sugar and ice into a blender.
Blend on a high setting for 1 minute.
Pour the lassi into tall glasses.
Sprinkle with chopped pistachios to decorate and serve immediately.

Savoury Lassi (serves 4)

3 cups plain yogurt
1 cup cold water.
1 fresh green chili, seeded and very finely chopped
½ tsp ground cumin,
salt and pepper,
fresh cilantro or mint leaves to decorate, crushed ice to serve

Pour the yogurt and water into a bowl and blend for 1 min.
Stir in the chili, cumin, season to taste with salt and pepper.
Let it chill in the refrigerator for 30 min.
To serve, fill tall glasses with crushed ice and pour in the lassi.
Sprinkle with cumin.

Mango Lassi (serves 4)

2 fresh mangoes
4 cups plain yogurt
1 cup cold water
8-10 tsp sugar (to taste)
crushed ice to serve.

Place the peeled, seeded and chopped mango in a blender.
Add the yogurt, water, sugar.
Blend it until smooth and frothy.
To serve fill glasses with crushed ice, pour in the lassi.

Saag Paneer (serves 2-4)

1 kg/2 lbs spinach
1 tsp cumin powder
2 tbsp chickpea flour
4 cloves of garlic finely chopped
1 onion chopped
salt to taste
¼ tsp chili powder
½ lbs or ¼ kg paneer
2 tbsp heavy cream
¼ cup oil
3 tbsp ginger julienned
2-3 tbsp fresh coriander

Chop spinach and set aside.
Heat oil, add cumin while heating. When oil starts to crackle, add garlic and onion, sauté until light brown, then add chickpea flour and mix well to avoid lumps.
Cook until oil emerges, then add spinach, and sauté until pan is dry.
Add salt, chili powder and paneer, finish with cream and serve garnished with julienned ginger and fresh coriander.