Tandoori Chicken

Ingredients:

12 pcs chicken tenderloins

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

1 tbsp finely chopped green chillie (seeds removed)

1 tbsp garam masala

2 - 3 tbsp plain yoghurt or sour cream

2 tbsp besan (chick pea flour)

1 tbsp Anato Seeds (filipino natural colouring)

juice of 1 lemon

Tools:

food processor

knife

BBQ or oven

12 pieces of BBQ stick

Procedure:

1)  Place chicken in a bowl

2)  Add all the other ingredients

3)  Mix thoroughly ensuring that the chicken are covered evenly

4)  Leave to marinate for at least 2 hours in the fridge

5)  Place on skewer

6)  Cook either on the BBQ or the Oven

7)  Serve

Chicken Kurma

Ingredients:

1/2 kilo chicken

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

3 large onions (finely chopped)

4 large tomatoes chopped

2 large potatoes sliced into strips

1 tbsp garam masala

2 tbsp tumeric

1 tbsp chilli powder

1 tbsp salt (basic rule 1tbsp per kilo of meat)

3 tbsp powdered almond or cashew

4 - 6 curry leaves

4 bay leaves

lemon

tomato paste

plain yoghurt or double cream

Tools:

food processor

knife

sauce pan/wok

wooden spoon

cooking technique:  

Sauteing (a technique of browning food over high heat in a small amount of fat)

Procedure:

Thickener:

1)  Place powdered cashew or almond in a container

2)  Add yoghurt or cream

3)  Make sure that the mixture consistency is a thick paste

Chicken Kurma

1)  Place oil in a hot sauce pan

2)  Add garlic and ginger

3)  Add onion

4)  Allow onion to caramelise (brown the onions)

5)  Add Tomatoes

6)  Allow Tomatoes to cook (till becomes saucy)

7)  Add Garam Masala

8)  Add Curry Leaves

9)  Simmer

10)  Add Tumeric and Tomato Paste 

11)  Simmer

12)  Add Potato

11)  Simmer till potato is half cooked

12)  Add Chicken and lemon juice

13)  Simmer till chicken is cooked

12)  Add Thickening mix

13)  Mix thoroughly

14)  Simmer

15)  Serve

Beef Vindaloo

Ingredients:

1 kilo beef

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

3 large onions (finely chopped)

4 large tomatoes chopped

1 tbsp garam masala

1 tbsp chilli powder

1 tbsp salt (basic rule 1tbsp per kilo of meat)

3 tbsp powdered almond or cashew

4 - 6 curry leaves

8 green cardamon pods

1 tsp cloves

4 bay leaves

2 tbsp vinegar

1 tbsp brown sugar

lemon

tomato paste

plain yoghurt or double cream

Tools:

food processor

knife

sauce pan/wok

wooden spoon

cooking technique:  

Sauteing (a technique of browning food over high heat in a small amount of fat)

Procedure:

Thickener:

1)  Place powdered cashew or almond in a container

2)  Add yoghurt or cream

3)  Make sure that the mixture consistency is a thick paste

Beef Vindaloo

1)  Place oil in a hot sauce pan

2)  Add garlic and ginger

3)  Add onion

4)  Allow onion to caramelise (brown the onions)

5)  Add Tomatoes

6)  Allow Tomatoes to cook (till becomes saucy)

7)  Add Garam Masala

8)  Add Curry Leaves

9)  Simmer

10)  Add cardamon pods and cloves 

11)  Simmer

12)  Add Beef, vinegar, sugar and salt

11)  Simmer till beef is cooked

12)  Add Thickening mix

13)  Mix thoroughly

14)  Simmer

15)  Serve