Sanjay Manohar & parents, 2010
Hot oil (but not not fried) for 1 min: 2 level tsp coriander powder 1/4 tsp tumeric 2 tsp chilli powder 1 tsp asafoetida 1-2 tsp fenugreek Add turkey mince 1kg Fry / cook, continuously mixing, till dry 3 inch ginger 11 garlic Wet ground, fry 1 min 2 tbsp yoghurt 1 onion 6 green chilli 1/2 pack fresh coriander stems Simmer 10 min 4 potatoes microwaved for 10 min in water, cooled and diced coriander leaves 1/2 onion salt Simmer 5 min
Oil Ghee Clove 8 Cardamom 8 Cinnamon 4 Bay leaf 8 - fry for 2 min Onion 2 - Brown for 10 min Ginger 2 palms Chilli 20 Garlic 12 - blended with cup water - cook 15 min low heat stirring until not pungent - preheat oven 150 Turmeric 1 tsp Chilli 1 tsp Mint 40g Coriander 1 bunch - chopped and added, 5 mins Tomatoes 4, quartered Salt 2 tbsp Chicken 12 breasts - cook high heat 15-20 min, stirring, until fluid Yoghurt 250g (half carton) Coconut milk 1 can - bring to boil 5 Min Juice of 1 lemon Extra salt till salty Rice 3-4 cups - boil 5 min stirring continuously until porridge-like - foil under lid, bake at 150 deg for 5 min until smell - bake 1 hr at 100 C, stand 1/2 hr
Fine cut chicken breast 4 1 Salt 1/4 turmeric 1 chilli 1 fennel 2 cinnamon 3 cardamom microwave 15min with water to cover Hot oil Fry 1 onion and 2 strips hand-crushed curryleaves 4-5 garlic + 1 inch ginger, ground After 1 min add chicken Fry until brown (10-15 min) 3 green chili + coriander chopped fry 1 more minute
2 cups red split lentils washed 1L water 1/2 tsp asafoetida 1 tsp turmeric 1 tbsp oil - boil 15-20 min until lentil soft 1 aubergine + 1 marrow, coarse chopped (drumsticks if available) 10 shallots whole peeled - boil 10 min sambar powder 2 tbsp tamarind paste 1-2 tbsp 2 tomato quartered 4 potato microwaved and quartered/eighth'ed 8 green chilli longitud sliced 8 garlic cloves halved salt 1 tbsp more water to attain watery consistency - bring to boil more salt to taste coriander leaves 1/2 pack hot oil 2 tbsp separately mustard seed 2 tsp asafoetida pinch curry leaves 1 strip red chilli 8 - heat until spluttering - carefully pour onto sambar - stir and serve with ghee rice
oil 1 chopped onion 1 tsp turmeric - fry until translucent 1L water 1 marrow, coarse chopped - boil 5-10 min 2 tomato quartered 4 potato microwaved and quartered/eighth'ed 8-12 green chilli longitud sliced 1 hand ginger, ground 1 strip fresh curry leaves more water to cover - bring to boil 500ml yoghurt salt 3-4tsp to taste hot oil 2 tbsp separately mustard seed 4 tsp asafoetida 1/2 tsp curry leaves 1 strip chana dal 1 tbsp red chilli 8 - heat until spluttering - carefully pour onto sambar
oil 1 tsp mustard seed 1 tsp turmeric 1 tbsp chana dal handful fresh curry leaves - heat to splutter 1 chopped onion - fry until soft pint water half bunch of coriander - stems 8 green chilli chopped 1 inch ginger, fine chopped salt to taste - bring to boil coarse semolina - add slowly until semisolid consistency juice of 1 lemon coriander leaves salt to taste
Recipe to follow...
Oil Mustard seed 2 tsp Curry leaves 3 strips Dry chana dal 1 tbsp Turmeric 1 tsp - heat until sizzling 1 onion thick sliced 1 cabbage sliced 4 green chilli, halved lengthways salt to taste - fry until cabbage starts to soften
2 cups red split lentil - wash until water clears 5 cups water 1 turmeric - microwave 20 minutes 1/2 coriander salt water until thin porridge consistency 3tbsp oil in pan 1/2 onion thin sliced 1 mustard seed curry leaf 2 strips 8 dry red chilli - sizzle until burnt - tip onto dal (point away and stand back)
chopped ladies fingers 5-12mm 1 turmeric 1 chilli powder salt - soak 10 min 1 tbsp oil in pan - ventilate room - fry until black - drain on kitchen roll serve with yoghurt rice
hot oil 1.5 onion sliced 1 chilli powder 1 turmeric - fry until sloppy 800g can tomato 800g prawns - simmer 30 min 1 garlic crushed 1/4 coriander 0.5 salt
large can chick peas 1 red onion chopped 3-4mm 1/2 coriander 1/2 green hard mango, chopped 5-7mm 1 chilli powder 1/2 salt drizzle of lemon juice - mix and serve