Mutton Rogan Josh

Ingredients

• 700g mutton, cut into 1 inch pieces 
• 2 onions, sliced
• 1 cinnamon stick, halved 
• 6 cloves
• 4 black cardamoms 
• 2 bay leaves
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp Kashmiri chilli powder (it's not spicy much, mainly used for coloring)
• 1/2 tsp fennel powder 
• 1/2 tsp ginger powder 
• 1 tbsp meat masala (optional)
• Chicken stock
• 1/2 cup whisked yogurt 
• 4 tbs oil (mustard oil is recommended)
• Salt to taste 

Method
- Heat oil in a casserole, add cinnamon stick, cloves, black cardamoms, bay leaves, onion and cook until the onion is golden brown, stir occasionally to avoid getting burnt.
- Add in ginger & garlic paste, stir well. In a few minutes, the raw smell of ginger goes off, add mutton, meat masala and mix. Braise the mutton for 3-4 minutes or until it gets colored evenly.
- Then add the stock enough to cover the mutton, season with a good pinch of salt and cook under cover for 30 minutes or until the mutton is soft.
- Mix the chilli powder with 1/2 cup of water then add into the rogan josh along with fennel powder and ginger powder. Mix thoroughly then add in whisked yogurt and stir well.
- Cook the rogan josh for further 10-15 minutes or until the gravy a bit thickens.
- Serve hot with steamed rice or paratha.

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Punjabi Okra Masala

Ingredients

• 250g okra, trim the ends and cut into bite-sized pieces
• 1 onion, finely chopped
• 1 big tomatoes, finely chopped 
• 1 tbsp ginger & garlic paste
• 1/2 tsp chopped fresh chili
• 1/4 tsp turmeric powder
• 3/4 tsp red chili powder
• 3/4 tsp coriander powder
• 1/4 tsp amchur powder (dried mango powder)
• 1/4 tsp kasuri methi (opt)
• 1/2 tsp cumin seeds
• A handful of fresh curry leaves
• A pinch of garam masala
• Cooking oil
• Salt to taste

Method
- Heat oil in a frying pan or a wok, add the okra and saute on medium low flame for 5 minutes. Remove from the pan and keep aside.
- In the same pan, add some oil over medium heat. Once hot, add cumin seeds and curry leaves, allow them to splutter. Then add chopped onion and chili, sauce for 4 minutes.
- Add ginger & garlic paste, saute until the raw smell goes off, then add chili powder, turmeric powder, coriander powder, amchur powder and kasuri methi, mix well.
- Add chopped tomatoes and saute on medium low heat until soft. Add the okra and mix well, cook it under cover for 10 minutes, stir occasionally. Once cooked, season well with salt and garam masala, mix well and turn off the heat.
- Serve hot with steamed rice or indian bread (Chapati).

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Malai Kofta Curry

Ingredients

* Paneer Kofta

• 1-1/2 cup grated Paneer/Cottage Cheese
• 1 potato, boiled, peeled & mashed
• 1/2 tsp red chilli powder
• 1/2 tsp finely chopped green chilli
• 1/2 tsp grated ginger
• 1/2 tsp coriander powder
• 2 tbsp cashew nuts
• 2 tbsp corn flour

* Kofta Curry

• 2 big onions, sliced
• 2 tomatoes, roughly chopped
• 2 tbsp oil
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
•  1 tbsp sugar
• 1 green chilli
• 1/2 tsp cumin powder
• 1 tbsp whipped cream 

Method
* For Kofta
- In a mixing bowl, combine all ingredients and mix it really well.
- Make small golf size balls and stuff some raisins in it.
- Deep fry them until golden brown.

* For Curry
- Soak cashew nuts in warm water for 2 hours.
- Heat oil in a frying pan, add sliced onion and cook until browned up. Then add to a blender to make onion puree.
- Mix cashew nuts, green chilli and chopped tomatoes and run into a blender.
- Heat oil in a casserole, and onion puree and cook for 2 minutes, add ginger & garlic paste and cook until the raw smell of ginger goes off. Then add tomato puree, mix well.
- Add turmeric powder, garam masala, red chilli powder, coriander powder, cumin powder in to the casserole and cook for 7 minutes over medium heat.
- Add in water, stir, season with salt, sugar and cook for further 5 minutes.
- Then add whipped cream and cook for 4 minutes.
- Serve hot with paneer kofta.

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Chicken Lollypop

Ingredients

• 10 chicken lollypops (made of chicken wings)
• 2 tbsp ginger-garlic paste 
• 1 tsp crushed black peppercorns
• 1 tbsp soy sauce 
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 2 tbsp red chilli paste
• 1/2 cup refined flour
• 1/2 cup corn flour 
• 1 cup chopped coriander 
• Salt to taste
• Oil for deep-frying

Method
- Combine chicken lollypops, ginger-garlic paste, salt, 1/2 tsp crushed black peppercorns and soy sauce in a bowl and mix well. Marinate the chicken for 15 minutes.
- Heat oil in a deep frying pan. Combine ginger, garlic, red chilli paste, refined flour, corn flour, salt, remaining crushed peppercorns and chopped coriander  in another bowl and mix well. Add little water and mix well till a thick battle is formed.
- Deep marinated lollypops in the batter and deep-fry them in hot oil till golden. Drain on absorbent paper.
- Serve hot.

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Stir-fried Beef with Macaroni (Nui Xào Bò)

Ingredients

• 300g macaroni 
• 300g beef, finely sliced
• 2 tbsp tomato paste
• 2 garlic cloves, finely chopped
• 1 onion, roughly sliced
• 1 capsicum, roughly sliced
• 5 spring onions, roughly chopped
• Salt, ground pepper
• Knorr seasoning powder or chicken powder

Method
- Boil water in a pot, add the macaroni, a bit of salt, oil and cook for 4-5 minutes, drain and let dry.
- In a mixing bowl, marinate the sliced beef with chopped garlic, 1 tsp seasoning powder, 1/2 tsp oil and 1/2 tsp ground pepper, mix well and set aside.
- Heat oil in a frying pan, add the macaroni, tomato paste and stir well to combine.Turn off the heat.
- Meanwhile, heat oil in a wok, saute chopped onion and spring onion, add capsicum and saute for a few minutes, then add the marinated beef and stir well. Transfer all the macaroni into the wok, season all together with 2 tbsp seasoning powder, 1/2 tsp salt and stir well.
- Serve hot with sliced tomatoes and soy sauce.

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