Kulfi Malai Mango ice cream

In general Indian sweets are not well known in the West, especially the more difficult ones, as Indian restaurants arc usually incapable of making them to a good standard. Kulfi malai is one of these sweets. Much has been made of the French and Italian ice creams, but in my opinion this mango ice cream is the most exquisite 1 have ever had. Although some of the ingredients are a little difficult to obtain it is in fact quite simple to make. Note In India this dish is always garnished with very...

Loo Ka Mit Thai

Unlike most of the preceding recipes for liK.li.ii sweets this one utilises dried instead of fresh milk. It must be stressed however, that the milk must be of the best full cream variety and is best bought in the form packed as baby food. You will also see that this dish utilises potatoes which must be the newest available. Although obviously very high in calories 1 am sure you will find this sweet dish quite pleasant. imperial metric Ih. lJ kg. potatoes (preferably new) l lb. 4so g. full cream...

Teaspoon ground ginger i teaspoon garam masala

Scant i eup tomato paste l teaspoon salt lemon juice (optional) Slice the onion and garlic and fry for z minutes, then add the coriander powder, ground ginger, garam masala and chilli powder. Cook for a further 5 minutes. Meanwhile, wash the eels and cut into 2-inch lengths, lie sure to remove all the slime and discard the head section. Now return to the pot and gradually add the tomato puree to the frying onions and garlic. Add a little water to form a thick gravy and the salt. At this stage...

Matar Pan Ir

Of all the savoury dishes with cream cheese, the most popular is matar panir. Its popularity is mainly due to the fact that it is one of the few Indian cream cheese dishes served in Indian restaurants. It is quite easy to make at home once you have prepared the cream cheese. making panir N OZ. 225 g. panir 4 oz. ioo g. ghee pint i dl. water 8 0Z. 225 g. frozen peas J teaspoon paprika teaspoon ground ginger 4 teaspoon garam masala cups frozen peas i teaspoon paprika pepper teaspoon ground ginger...

J tablespoons ghee

1 LSoil the bananas for about 10 minutes in their skins until they become tender. Remove from the heat and allow to cool, then remove the skins and mash the bananas thoroughly. 2 Heat the ghee and fry the onion, garlic and ginger. 3 Now add the banana pulp along with the salt, paprika, and cardamoms, stirring well. Allow to cool. 4 Mix in the egg until you have a soft, pliable dough shape the mixture into balls approximately an inch in diameter and placc on one side. 5 Now put the cream and...

Illustrated on page

Drawings Christmas Festival

Ask any southern Indian for a vegetable dish typical of his area and he will immediately say 'Bhagare baigan'. This dish is another proof of how vegetarian cooks can make the same vegetable taste completely different but still allow it to retain its original fresh taste. Bhagare baigan makes use of the sourness of tamarind to offset the sweetish taste of the aubergine. imperial metric ij lb. 625 g. aubergines i teaspoon mustard seeds 4 oz. ioo g. ghee teaspoons coriander powder i green chilli...

Tandoori Crawfish

Be prepared to dig deep into your pockets for this one, it must be one of the most expensive dishes in the hook. You might when you look at the final result, be excused for wondering whether it is really worth all the trouble and expense. 1 must admit that 1 have not been very impressed with tandoori crawfish but I include it because many of my friends have enthused over it believing it to be the ultimate in tandoori cooking. In Britain the only way to obtain crawfish is to buy them frozen....

For garnish

If you get the crawfish in a solid block of ice, thaw out by soaking in cold water. If you use hot water you will find that the fish will cloud over and some of the flavour will be lost. Meanwhile, prepare the sauce for the marination. Put the yogurt and vinegar into a liquidiser together with the salt, pepper, paprika, chilli powder, garam masala and fenugreek. Liquidise until a smooth sauce is obtained. More red colouring should be added until the sauce is quite red. Put to one side and turn...

Vegetable oil

Cut up the 0111011 and lemon into small pieces and add it with the yogurt to a liquidiser and bring to a smooth sauce. Pour this out into a large mixing bowl and add the chilli powder and mustard. Now comes the most important part of the batter-making, the addition of the gram flour. Those of you who arc not familiar with this will realise 011 opening the packet that it is much finer than our ordinary flour. Because of this, it forms lumps a lot more easily, and it is a lot more difficult to...

Bombay Eel Curry

If you happen to live in an area where eels abound this is the Indian dish for you 1 have always thought there was not much you could do with eels apart from jelly them but having tasted this particular dish I find, as with other seemingly unappetising items that the Indian treatment certainly can do a lot for even the most lowly dish. I am told that the best eels to use arc the freshwater variety that do not exceed inch in diameter so do not try to use conger eel for your curry powder I...

Chicken Biryani

Chicken Biryani Drawing

There are many recipes for this dish, some of them complex, some very easy. The following recipe is to my mind perhaps the simplest and the most economical way of using up your left-overs. For a cook in a hurry, it gives the satisfaction oflooking like a dish that has taken a lot of time to prepare when in fact it only needs about 5 minutes assuming you have the left-over chicken curry . The recipe below is for chicken but you can adapt it to any other left-over meat. For example, lamb biryani...

Chapattys

Chapattys need no introduction from me except to say that a well made chapatty is a joy to eat. As in rice cooking the secret of the chapatty does not lie so much in the cooking as in the basic ingredients. A lot of the major cities nowadays have Indian delicatessens and even one or two of the larger milling firms make their own special brand of flour, known as chapatty flour or ata. It is this type of flour that you should be looking for to make chapattys. It is a mistake to make chapattys...