This recipe can be made several hours ahead. Left over can be freezed and reheated in microwave oven.



Ingredients:
2 cups (400g) basmati rice
2 tbsp ghee or vegetable oil
1/2 large (100g) brown onion, chopped
1 1/2 cloves garlic, crushed
3/4 tsp garam masala
3/4 tsp black mustard seeds
1/4 tsp chilli powder
750 ml(3 cups) chicken stock

Method:
1. Rinse rice until water runs clear. Heat ghee in a large saucepan, cook onion and garlic, stirring, until onion is soft. Add spices, cook, stirring, for about 1 minute or until fragrant. Add the rice, stir to coat in the onion mixture.
2. Stir in stock, bring to the boil, reduce heat to very low. Simmer, covered, without stirring for 12 minutes. Stand, covered, for 5 minutes. Fluff rice with a fork.

Serves 4

I am not sure how authentic this recipe is. However the contributor of this recipe at All Recipe alleged that it was from the owner of an Indian restaurant. I simplify the method a little. It is better to prepare this dish the night before.



Lemon marinade:
1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste

Yoghurt marinade:
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger garlic paste
2 tablespoons lemon juice
2 tablespoons olive oil

Sauce:
1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup heavy cream

Method:
1. To Marinate: Place chicken in a bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
2. Mix together in a medium bowl: yoghurt, salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yoghurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
3. Preheat oven to 200C . Pour chicken on a deep baking dish and bake for 20 minutes or until almost cooked through.
4. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
5. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Serves 2-4

A very easy naan recipe, made using bread machine. Thanks JadePearl for this great recipe.



Ingredients:
1/2 cup milk
2 tablespoons vegetable oil
1/4 cup yogurt
2 eggs
1 teaspoon salt
4 cups bread flour
4 1/2 teaspoons dry yeast

Method:
Put all ingredients in the breadmachine according to manufacture instruction. (Mine is liquid first, then solid). Set the machine to - bread. When the cycle is completed, take the dough out and shape it into small balls.
Allow the dough to proof for another 10 mins. Roll the small dough balls out into oval shapes.

Heat-up a non-stick pan and pan fry it (about 2 mins per side) till its cook.
Note: This is the time where you can add in other ingredients before you pan-fry it, eg. garlic

This is a refreshing raita to go with spicy Indian food. The recipe is from CD Kitchen.



Ingredients:
2 cups plain yogurt
1/8 teaspoon black mustard seeds
1/2 teaspoon oil
1/2 teaspoon salt
1 large cucumber, peeled, seeded & shredded
a pinch of cayenne to taste
1 tablespoon fresh coriander leaves (optional)

Method:
Mix cucumber and salt and let drain in a colander for about 15-20 min. Press out excess water. Stir yogurt into a bowl till smooth. Add cucumber and cayenne.
Heat oil in frying pan and drop in mustard seeds. When done popping, pour oil and spices into yogurt mixture. Add coriander if you wish. Serve cool with Indian meal.

Serves 4