Mushroom Pepper Fry

Ingredients

• 300g white button mushroom
• 1 onion, chopped
• 1/2 tsp cumin seeds
• 1 tsp black peppercorns, crushed
• 4 green chillies, slit
• Few curry leaves
• 3 garlic cloves, finely chopped
• 1 tbsp vinegar
• Oil, salt to taste 

Method
- Heat oil in a wok on medium heat, add cumin seeds; when they crackle, add garlic and saute. When they turn golden, add onions and fry till translucent.
- Add curry leaves, green chillies into the wok and saute for a while. Then add mushroom and salt, continute to fry them until cooked, stir occasionally.
- Add crushed pepper, vinegar and cook for another 2 minutes.
- Serve hot.

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Mutton Seekh Kebabs

Ingredients

• 400g minced mutton (goat meat)
• 1 medium onion, finely chopped
• 1 tbsp Kashmiri red chilli powder 
• 1/2 tsp garam masala
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tsp salt
• A handful of fresh coriander leaves, roughly chopped
• 50g butter at room temperature 

Method
- Combine all ingredients in a big mixing bowl, mix all well together and keep marinated in a fridge for 15 minutes.
- Add a bit of cooking oil into your palm, then get a lump of meat and roll it like a sausage around a skewer, slightly press the kebab while rolling to help it hold the shape (wet the skewers before using). Repeat this step until you finish the mixture.
- Heat a griddle pan over medium heat, brush melted butter on top of it, cook the kebabs 3-4 minutes on each sides, remember to brush melted butter onto the kebabs before turning them.
- Serve hot as an entree.

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Raw Papaya & Mangrove Crab Salad (Gỏi Đu Đủ Ba Khía)

Ingredients

• 1 raw papaya, shredded 
• 150g mangrove crabs (can be purchased in Asian stores)
• 4 garlic cloves, crushed
• 4 fresh red chillies, finely chopped
• 50g cow-peas/snake beans, cut into 5cm pieces
• 2 tomatoes, roughly chopped 
• 1 cup fish sauce
• 1 cup lemon juice 
• 1/2 cup palm sugar, crushed
• 2 cups tamarind juice

Method

* Prepare the mangrove crabs and tamarind juice: 

- Remove all inedible parts of the crabs including bibs and lungs, rinse thoroughly them with warm water and drain.

- Heat 1 cup of tamarind juice with 3 tbsp sugar until slightly thick, the taste of the juice should be sweet and sour. Let it cool.

- Combine 1 tsp crushed garlic + 1 tbsp finely chopped chili + 1 tbsp salt + tamarind juice into a big bowl , add the crabs, mix well and marinate it for 2-3 days in a fridge.

- For people who are afraid to eat raw crabs, you can heat it in a pan for 3 minutes on medium low heat before mixing with salad.

* Prepare the salad: 

- In a big mortar and pestle, to serve 1 person, beat 1 garlic clove and 1-2 fresh chillies, then add some snake beans, 1-2 mangrove crab, 1 tsp fish sauce, 1 tsp tamarind juice, 1 tsp lemon juice, 2 tsp crushed palm sugar, mix well altogether. Add tomatoes and a handful of shredded raw papaya. Slightly beat all ingredients well to combine. 

- Serve fresh with white cabbage and cucumber.

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Desi Murgh

Ingredients

• 600g chicken pieces 
• 2 onions, thinly sliced
• 2 tsp finely chopped garlic
• 2 tsp finely chopped ginger
• 4 tomatoes, skinned, seeds removed, finely chopped
• 2 tsp turmeric powder
• 2 tsp chilli powder
• 10 green cardamom pods
• 6 cloves
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1/4 cup yogurt 
• 6 dried chillies
• 1/4 cup curry leaves

Method
- Heat oil in a large, deep frying pan over medium-high heat. Cook chicken for about 5 minutes until lightly golden. Remove and set aside. Then add onions and cook for about 6 minutes, transfer onions to a small food processor and blend to a paste.
- Reduce heat to medium, add garlic and ginger, stir-fry for about 20 seconds then add tomatoes, stirring well to combine. Cook for 2 minutes, then add turmeric, chilli powder ad stir to combine.
- Meanwhile, pound 6 cardamom pods, cloves, coriander and cumin seeds in a mortar and pestle until ground, then add to the pan, cook for 6 minutes, stirring regularly. Then add onion paste and yogurt, stir well to combine.
- Add chicken pieces to the pan with a cup of water or more. Season it well with a good pinch of salt  and pepper. Cover with a lid and cook for 30 minutes or until the chicken is cooked through and tender, adding more water if necessary throughout cooking.
- In a different frying pan, add oil over high heat. Add curry leaves, dried chillies and 4 green cardamom pods, and swirl the pan until the spices pop and are fragrant. Turn off the heat, carefully tip the spice mixture over the curry
- Serve hot with steamed rice and garnish with coriander leaves.

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