INTRODUCTION
usually only to pleased to help you
These recipes are aimed at
encouraging people new to Indian
cooking to have a go at what is
really an easy method of producing
exciting and tasty food. The curries
will be different from what you will
get in an Indian Restaurant and the
individual curries will be very
varied in terms of heat and taste.
The reason for this is that to
produce curries on order the
restaurants use what is known as the
3 POT cooking method i.e., a pot of
meat, chicken or vegetables semi-
cooked in the basic spices. This
means that when for instance you
ask for a Meat Bhuna the chef takes
a portion out of the Meat Pot and
adds the required spices ingredients
and cooks the meat a little more.
This is also done for the chicken and
vegetable dishes so the curries are
all similar in basic preparation and
the taste is also similar but the heat
can vary due to the spices added.
The recipes are all cooked in an
easy way without over complicating
things, one of the hardest parts to
getting started is what to buy and
where. When you go to an Indian
store ( you can get some things at a
local supermarket but you'll pay
much more for them ) the labelling
of the spices is complicated by them
having different names i.e.,
Turmeric is also known as Haldi. To
help get past this embarrassing
milling about looking for spices I
have included a shopping list of
basic ingredients which will get you
started, don’t be afraid to ask the
people at the Asian store as they are
(sell to you).
Have fun with these recipes, you
can always fine tune them to your
own tastes but remember it is easier
to add spices than to take them out.
If you find these recipes useful
please send me the £1,000,000
registration fee or donate £1 to your
favourite charity, many thanks.
Cooking Hints
If you are cooking large
amounts for instance 3-4lbs meat do
not add 3-4x the amount of spices as
this can lead to an overpowering
taste or heat, as a rule of thumb, use
2x the spices for 3lb and 3x the
spices for 4lbs.
• When adding garlic take pan off
the heat to avoid burning.
• Go easy with chilli and cayenne
pepper.
• Cooking rice with Saffron is far
too expensive use Turmeric.
• Multi coloured rice is just 2 pots
of rice cooked with colourings
then mixed.
• Use Ghee when possible to give
a more authentic flavour.
• Never Run with a Sharp Knife
When handling fresh chillies always
take out the seeds, unless you like
very hot food and when finished
with the chillies wash your hands
thoroughly and do not touch your
eyes or any other sensitive part of
your anatomy until you do!!!!!
The Spices
Cardamoms These are used in the
same way as cloves. There are two
types of cardamoms, green
cardamoms are about 1cm long and
black cardamoms which can be 4cm
long. Both varieties may be added to
a recipe either whole or the seeds
removed from the skin and added
alone.
Chillies These come in several
forms, green chillies are the mildest
form. When they have ripened to
red they are hotter. Red chillies are
dried in the sun and are hotter still.
Dried red chillies are ground to a
powder to provide the hottest form
of the spice.
Cinnamon In India this is known
as “pea sugar”. It is used either in its
original bark form or powdered to
add aromatic flavouring.
Cloves These are nearly always
used whole in Indian food to
provide aromatic flavouring.
Coriander This comes either as
seed, powder or leaves. Seed is used
when more aroma is wanted in a
dish. The powder gives more body
to a curry sauce. Green, sprouted
coriander leaves are used in the
same way as parsley for garnish and
last minute flavouring.
Cumin This is used both as seed
(more aromatic) and powder.
Fenugreek This is used in either
whole seed or in powder form,
mainly used to remove fishiness.
3
Garam Masala Literally translated
means Hot Spice. It is made in a
variety of ways but nearly always
includes cloves, cardamoms, cumin
and coriander. It is used near the end
of cooking to add a final flavouring.
Garlic This is absolutely essential
for cooking good curries. Many
people do not realise they are eating
garlic in a curry. Test for freshness
by only choosing firm bulbs of
garlic with the cloves tightly held
together.
Ginger This is another root spice,
best used in root form with the outer
bark-like skin removed and the flesh
cut into thin strips. When ginger is
dried it can be ground into a fine
powder which is much hotter than
the root itself, the hotness tending to
mask the true ginger flavour.
Poppy Seeds These are used to add
a nutty flavour to curries.
Saffron This is used primarily for
the rich yellow colour just a few
saffron threads can give.
Seasame Seeds These are tiny
small seeds, usually white in colour
and rich in protein and oil.
Turmeric This is the ground root
of a plant predominantly grown in
India. It imparts a bright yellow
colour and musty flavour.
Contents
INDIAN COOKING....................................................................................................... 5
BEEF DOPIAZA.............................................................................................. 5
MEAT MADRAS............................................................................................. 5
THIS IS THE BEST YET!!!!!!!!...................................................................... 5
INDIAN COOKING....................................................................................................... 6
ROGAN JOSH .................................................................................................6
TOMATO CHICKEN CURRY........................................................................6
THIS IS A CROSS BETWEEN INDIAN AND ITALIAN COOKING.........6
INDIAN COOKING....................................................................................................... 7
GOAN MEAT CURRY....................................................................................7
CHICKEN TIKKA with butter sauce...............................................................7
Sauce................................................................................................................. 7
INDIAN COOKING....................................................................................................... 8
RICE..................................................................................................................8
FRIED RICE..................................................................................................... 8
PILLAU RICE.................................................................................................. 8
INDIAN COOKING....................................................................................................... 9
PRAWN PILLAU.............................................................................................9
GREEN BEAN CURRY.................................................................................. 9
MIXED VEGETABLE CURRY...................................................................... 9
INDIAN COOKING..................................................................................................... 10
CUCUMBER RAITA.....................................................................................10
INDIAN ONIONS.......................................................................................... 10
NAAN BREAD.............................................................................................. 10
RICH CHAPPATTI........................................................................................ 10
INDIAN COOKING..................................................................................................... 11
TANDOORI CHICKEN.................................................................................11
LAMB TIKKA................................................................................................11
SHOPPING LIST..........................................................................................................11

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INDIAN COOKING

BEEF DOPIAZA
1lb meat, 4 onions, 2 green chillies, 2 cloves garlic, 2in cinnamon stick, 1in ginger root,
1pint stock & 2 bay leaves.
Heat two tablespoons of ghee or oil then seal the meat, remove the meat from the pan.
Fry 2 of the onions until golden then add 1tsp turmeric, 1tsp coriander, 1tsp cumin, 1tsp
chilli and 1tsp black pepper together with the bay leaves and cinnamon, cook for 2mins
then add the meat, stir for 30secs.
Add the stock, bring to the boil and simmer for 10mins.
Take the remaining onions and chop them roughly, put into a liquidiser, top and tail the
chillies and add to the mixture with the garlic and ginger add a tablespoon of lemon
juice blend to a fine paste.
Add the paste and continue to cook for 30-45 min or until the meat is tender, then add
2tsp garam masala and 1tablespoon of lemon juice, cook until the meat is in a fairly
thick sauce.
THIS IS A FAIRLY HOT CURRY AND GIVES YOU PARTICULARLY BAD
WIND DUE TO THE PREDOMINANCE OF ONIONS, BUT IT’S WORTH IT !!!

MEAT MADRAS
1lb meat, 1 lemon, 2 onions, 2 cloves garlic, 2 dried red chillies, 4oz tomato puree
(single conc), ½ pint beef stock.
Marinade the meat with the juice of the lemon and 2 tsp salt.
Peel the onions and garlic, chop very finely and mix in the dried chillies.
Heat 2 tablespoons of ghee or oil and fry the onion mixture for 2 mins, then add 2tsp
coriander , 1tsp cumin, 1tsp turmeric, 1tsp ground ginger and 2tsp black pepper, stir in
well and cook for 3 mins.
Add the meat and any juices and turn beef so that it’s coated with the spices, cook for 5-
10 mins. Stir in the tomato puree and add stock, bring to the boil and simmer gently
until the meat is tender, sprinkle in 2tsp garam masala and cook for a further 10 mins,
the sauce by this stage should be quite thick , if not increase the heat remove the lid and
boil off excess moisture whilst stirring.

THIS IS THE BEST YET!!!!!!!!

5
INDIAN COOKING

ROGAN JOSH

1lb meat, ½in ginger, 1 onion, 4 cloves garlic and small pot natural yoghurt.
Heat 2 tablespoons ghee or oil and brown meat, remove draining well.
Add 4 cardamoms, 1 bay leave, 3 cloves, 5 peppercorns and ½in cinnamon stir fry for
30 secs, add onion stir fry for 5 mins, add ginger and garlic ( always remove pot from
heat when adding garlic as it’s easily burnt).
Add ½tsp coriander, 1tsp cumin, 2tsp paprika, ½tsp chilli and 1tsp salt stir for 30 secs,
add the meat and juices cook for 30 secs.
Remove pan from heat and stir in the yoghurt return pan to heat and cook gently for 3
mins.
Cover the meat with water and bring to the boil, stir well, cover and simmer for about 1
hour or until meat is tender, stirring every 10-15 mins. Finally sprinkle with 1tsp garam
masala and some black pepper and mix well.

TOMATO CHICKEN CURRY

1lb chicken, 1 onion, ½in ginger, 4 cloves garlic and large tin of tomatoes.
Heat 1 tablespoon of ghee or oil and fry onion until golden.
Add 1in stick of cinnamon, 4 cardamoms and 2 green chillies (halved), fry for 1min.
Add the ginger and the garlic fry for 30 secs.
Add the chicken fry for 15 mins, you may need more ghee, keep stirring on low heat.
Now add 2tsp cumin and 4-5 sprigs of coriander leaves fry for 2mins.
Finally stir in tomatoes, 1tsp salt and ½tsp sugar, cover and cook until the chicken is
tender.

THIS IS A CROSS BETWEEN INDIAN AND ITALIAN COOKING.

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INDIAN COOKING

GOAN MEAT CURRY

1lb meat, 1 onion, 10 cloves garlic, 1in ginger and 1½ oz creamed coconut.
Heat 1 tablespoon of ghee and fry the onion and 5 cloves garlic slowly.
Add the ginger and 5 cloves garlic, 1tsp turmeric and ½tsp. chilli, fry for 30 secs.
Add the meat to this mixture and stir fry for about 5 mins.
Sprinkle onto the meat 1tsp aniseed powder, 1tsp salt and the creamed coconut (mixed
with a little water) fry for 2 mins.
Add 100-150ml water and 3 sprigs of coriander.
Cover and cook gently for about 30-40 mins or until meat is tender.

CHICKEN TIKKA with butter sauce

8oz chicken marinated in; 4oz natural yoghurt, 1 onion, 1 tablespoon lemon juice, ½tsp
ginger, ½tsp chilli, ½tsp turmeric and ½tsp garam masala.
Remove the chicken pieces from the marinade and place on a greased baking tray, cook
until tender 15-20 mins.

Sauce
½in ginger, small single cream, lemon juice and 2oz unsalted butter.
To make the sauce, melt the butter gently and add the marinade, mix well then stir in
2tsp of tomato puree, the grated ginger, ½tsp garam masala, 2tsp lemon juice, ½tsp
chilli, pinch of salt, ½tsp ground roasted cumin seeds and finally the cream, simmer for
1 min stirring all the time.
Serve the chicken with the sauce poured over it.
THIS GOES WELL WITH A FRESH SALAD, PILLAU RICE OR NAAN BREAD

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INDIAN COOKING

RICE
This is a fool proof method for perfect rice, so if you mess it up it’s your own fault. The
secret of good rice is to wash the rice , then wash it again and don’t over cook it.
Wash the long grain rice really thoroughly, rinsing in a bowl until the water is clear
( 8oz for 2-3 people).
Soak the rice in clean water for at least 15 mins.
Drain well and add to a large pan of cold water plus salt to taste.
Bring to the boil, stir once, immediately lower the heat and leave to simmer, uncovered
for about 10 mins.
Try a few grains and if ready pour off the water through a colander then rinse with
boiling water from kettle.
Place the rice back in the pan and with the cover on put back onto the cooker, not on
direct heat. This helps to dry out the rice so that it is light and fluffy. All the rinsing
helps get rid of the starch.

FRIED RICE
8oz long grain rice, 1 onion and 2oz ghee.
Melt the ghee in a large pan and fry the onion slowly until golden, about 5mins.
Add the washed and soaked rice (for at least ½ hour) and well drained rice with ½tsp
salt, gently fry for 1 min.
Add 450mls (3/4pint) water, bring to the boil then immediately lower the heat, stir well
a few times and cover with a lid. Simmer very gently for about 10 mins, when the rice
should be fully cooked, add a tablespoon of warm water if further cooking is needed.
DO NOT STIR during the cooking process.

PILLAU RICE
8oz BASMATI rice, 1 onion, 2oz ghee and 2oz peas.
Melt the ghee in a large pan and fry ½tsp cumin seeds then add the onion fry until
golden.
Add the washed, soaked and well drained rice with ½tsp salt and peas, gently fry for
1min.
Add 450mls (3/4pint) water, bring to the boil then immediately lower the heat, stir well
a few times and cover with a lid. Simmer very gently for about 10 mins, when the rice
should be fully cooked, add a tablespoon of warm water if further cooking is needed.
DO NOT STIR during the cooking process.

8
INDIAN COOKING

PRAWN PILLAU

8oz BASMATI rice, 4oz frozen prawns, small tin cubed pineapple, chicken stock cube.
Wash the rice thoroughly in several changes of water, leave to soak for at least 30 mins.
Melt 2 tablespoons of ghee, fry 1tsp coriander for 30 secs.
Add ½tsp turmeric and stir for a few secs then add the drained pineapple pieces and stir
fry for 30 secs.
Add the prawns, rice and ½tsp salt stir well for 1min.
Add 450mls (3/4pint) water, bring to the boil then immediately lower the heat, stir well
a few times and cover with a lid. Simmer very gently for about 10 mins, when the rice
should be fully cooked, add a tablespoon of warm water if further cooking is needed.
DO NOT STIR during the cooking process.
To Garnish: Heat a little oil in a pan and gently fry a tablespoon each of sultanas and
cashew nuts until the sultanas are plump and the nuts are lightly coloured. Sprinkle over
the top of the Pillau and arrange boiled egg around the edge. Finish with a sprig of
chopped fresh coriander.

GREEN BEAN CURRY

½lb green beans (blanched) and 2 cloves garlic.
Heat 2 tablespoons of ghee in large frying pan over medium heat and when hot add ½
tablespoon black mustard seeds.
As soon as the seeds pop add the finely chopped garlic and stir until light brown, NB
remove from heat when adding garlic as it burns easily.
Add ½tsp chilli powder and stir then add the beans, ½tsp salt and a pinch of sugar.
Stir well and turn heat low, cook for about 5mins stirring occasionally and add a pinch
of black pepper before serving.

MIXED VEGETABLE CURRY

1lb mixed veg and large tin tomatoes.

Heat 1 tablespoon of ghee, when medium hot add 2tsp cumin seeds and fry until they
crackle.
Add the veg and stir in ½tsp chilli, 2tsp coriander, ½tsp turmeric and 1tsp salt, fry for
2-3mins then add the tomatoes with ½tsp sugar.
Stir well and add 150ml of beef stock or water, cover and cook gently for 15-20 mins or
until veg are tender. NB add frozen veg towards end.

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INDIAN COOKING

CUCUMBER RAITA
Grate slice or cube the cucumber and drain away juices, now beat the natural yoghurt in
a small bowl and mix in the cucumber, a pinch of salt and pepper , chill well and serve
garnished with garam masala, paprika or ground roasted cumin seeds.
Raita is eaten with almost every meal in India, and is the best MEDICINE for a hot
mouth.

INDIAN ONIONS
This is the easiest side dish, mix 2 parts tomato sauce with 1 part MAGGI’S chilli and
garlic sauce, mix in diced onions and a small amount of lemon juice, chill for 30 mins
before serving.

THIS STUFF IS WONDERFUL......

NAAN BREAD

12oz plain flour, 7g sachet fast action dried yeast(be-ro), ¼ pint warm milk and 5 fl oz
natural yoghurt.
Sift the flour into a large bowl and stir in 1½tsp sugar, 1tsp salt and ½tsp baking
powder, add the milk and the yoghurt together with the yeast, mix well to make a
dough, knead until smooth then place in an oiled polythene bag and leave until double
in size, approx 1 hour.
Remove and knead again then divide into 10 equal portions, roll into balls and roll into
oblong shapes. Lightly grease and heat a heavy bottomed frying pan until very hot,
cook the naan on one side only then cook the top side under a hot grill (sprinkle poppy
seeds on top of naan if desired) butter and serve hot.

RICH CHAPPATTI
8oz chappatti flour, small tin evaporated milk and butter.
Mix the flour and add a pinch of salt together and add the evaporated milk and enough
water to make a soft dough, knead well for 5 mins (about 100times) until the dough is
soft and springy, divide into 10 balls and roll out into 5in rounds 1/4in thick.
Gently heat a heavy frying pan and place chappatti on it, over a medium heat cook until
brown spots begin to appear, then either press it with a clean tea-towel or add a touch of
butter and cook until golden brown on both sides. Take the chappatti from the pan and
wrap in a tea-towel to keep warm.

10
INDIAN COOKING

TANDOORI CHICKEN
4 large chicken joints, 2tsp salt, 2tsp black pepper, half a lemon, ¾ pint of natural
yoghurt, quarter pint malt vinegar, 1 large onion, 2 cloves garlic, 2inch piece fresh
ginger, 4tsp garam masala,
1tsp chilli powder, 2tsp paprika, food colouring.
Remove skin form chicken, make two cuts in chicken then rub in lemon juice season
with salt and pepper.
Blend yoghurt and vinegar in liquidiser, peel onion garlic and ginger and add to
liquidiser pour mixture over chicken and marinate for at least 8 hours in fridge, mix
occasionally.
Cook for about 90mins in moderate oven or even better on a BBQ

LAMB TIKKA
One and a half pounds of lamb, 1 lemon, 1 large onion, 2 cloves garlic, ¾ pint natural
yoghurt, 4 tablespoons malt vinegar, 2tsp garam masala, 1tsp paprika, 2tsp salt, 2 inch
piece of fresh ginger.
Cut lamb into 1inch cubes rub in lemon juice, roughly chop ½ onion, ginger and garlic,
add to liquidiser with yoghurt and vinegar.
Add meat to sauce and marinade for 24 hours stirring occasionally.
To cook thread lamb onto skewers separated by the remaining ½ onion cook slowly in
grill or BBQ garnish with onion rings and wedges of lemon. The meat will last for 3-4
days in the sauce if kept in a fridge.

SHOPPING LIST

GROUND CUMIN CUMIN SEEDS

GROUND CORIANDER CARDAMOMS
BLACK MUSTARD SEEDS CHILLI POWDER
CLOVES GARAM MASALA
CINNAMON STICKS TURMERIC POWDER
BLACK PEPPERCORNS GROUND GINGER
BAY LEAVES PAPRIKA
ROOT GINGER ANISEED POWDER

THE ABOVE WILL MAKE MOST CURRIES BUT YOU MAY NEED
INGREDIENTS LIKE CREAMED COCONUT AND CORIANDER LEAVES.

Good eating and beware of GANDI'S REVENGE !!!!

11
INDEX
B
BASMATI........................................................................................................................................9
bay leaves........................................................................................................................................ 5
BBQ................................................................................................................................................11
BEEF DOPIAZA............................................................................................................................. 5
black mustard seeds..........................................................................................................................9
black pepper..................................................................................................................................... 9
boiled egg......................................................................................................................................... 9
C
cardamoms....................................................................................................................................... 6
cashew nuts...................................................................................................................................... 9
chicken stock cube........................................................................................................................... 9
CHICKEN TIKKA with butter sauce.............................................................................................. 7
chilli powder.....................................................................................................................................9
cinnamon stick................................................................................................................................. 5
cooking large amounts..................................................................................................................... 2
cubed pineappl................................................................................................................................. 9
CUCUMBER RAITA.................................................................................................................... 10
D
dried yeast(be-ro.............................................................................................................................10
dried yeast(be-ro)........................................................................................................................... 10
E
evaporated milk..............................................................................................................................10
F
fine paste.......................................................................................................................................... 5
fresh chilli's...................................................................................................................................... 2
fresh coriander..................................................................................................................................9
fresh ginge...................................................................................................................................... 11
FRIED RICE.................................................................................................................................... 8
frozen prawn.....................................................................................................................................9
G
ghee.................................................................................................................................................. 9
ginger................................................................................................................................................6
GOAN MEAT CURRY................................................................................................................... 7
greased baking tra............................................................................................................................ 7
greased baking tray.......................................................................................................................... 7
GREEN BEAN CURRY..................................................................................................................9
ground roasted cumin seeds............................................................................................................. 7
I
INDIAN ONIONS......................................................................................................................... 10
L
liquidiser...........................................................................................................................................5
M
MAGGI’S.......................................................................................................................................10
malt vinegar....................................................................................................................................11
marinade........................................................................................................................................... 7
MEAT MADRAS............................................................................................................................ 5
MIXED VEGETABLE CURRY..................................................................................................... 9
Multi coloured.................................................................................................................................. 2
N
NAAN BREAD..............................................................................................................................10
natural yoghurt............................................................................................................................... 10
O

12
oiled polythene bag........................................................................................................................ 10
P
peppercorns...................................................................................................................................... 6
PILLAU RICE................................................................................................................................. 8
poppy seeds.................................................................................................................................... 10
PRAWN PILLAU............................................................................................................................ 9
R
RICE.................................................................................................................................................8
RICH CHAPPATTI....................................................................................................................... 10
ROGAN JOSH ................................................................................................................................ 6
S
Simmer............................................................................................................................................. 8
starch................................................................................................................................................ 8
sugar................................................................................................................................................. 6
sultanas............................................................................................................................................. 9
T
TANDOORI CHICKEN................................................................................................................ 11
TOMATO CHICKEN CURRY....................................................................................................... 6
tomato puree.....................................................................................................................................5
tomatoes........................................................................................................................................... 6
U
unsalted butter.................................................................................................................................. 7
W
warm wate........................................................................................................................................ 8
Y
yoghurt............................................................................................................................................. 6
£
£1,000,000 registration fee ..............................................................................................................2

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