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Mixed Vegetable Korma Curry Chana Masala (Chickpea Curry)
Dal Makhani Recipe Butter Paneer Masala
French Green Beans & Potato Curry Malai Chichen
Chichen Curry Punjabi Chicken
Sookha Chichen Dum ka Murghi
Methi Mutton Roghangosh
Chilli Lamb Fry Curried Lamb Chops
Lamb Kebabs Tandoori Fish
Prawns & vegetable Stir-Fry Patrani Machili
Bengali-style Prawns Curry Prawn Chops
Spicy Grilled Egg Bhaaji
Egg Curry Egg Kebabs
Egg Akoori Tandoori Lamb Chop
Potato Tikki(Cutlet) Lamb Shish Kebab
Egg Akoori Tandoori Lamb Chop

Mixed Vegetable Korma Curry

Makes about 4 servings


  • 1 cup finely chopped green or string beans
  • 1 cup finely chopped carrots
  • 2 potatoes, finely chopped
  • 1/2 cup shelled green peas
  • 1 large tomato, chopped

Salt to taste

  • 1 tablespoon ghee
  • A few bay leaves
  • 1/2 bunch of coriander leaves (to garnish)

Wet Paste

  • 1/2 cup coconut, grated
  • 6-8 green chillies
  • 1 small onion, chopped
  • A piece of fresh ginger
  • 1/2 teaspoon ground turmeric
  • 1 small bunch of coriander leaves
  • A little water

Dry Masala

  • 1 tablespoon aniseed
  • A small piece of cinnamon bark
  • 6 cloves
  • 2 cardamom pods
  • 1 tablespoon poppy seeds


Paste: Place the grated coconut, green chillies, chopped onion, ginger, ground turmeric and coriander leaves in an electric blender or food processor, adding only a little water. Blend ingredients to a fine paste. Set aside.

Masala: Place the aniseed, cinnamon bark, cloves, cardamom pods, and poppy seeds in a heavy saucepan. Dry-roast spices until they give off a strong aroma. Grind to a fine powder in an electric blender or food processor. Set aside.

Place the finely chopped green beans, carrots, and potatoes in a heavy saucepan, add 1 tbsp ghee to it. Roast the vegetables a little, then Add sufficient water to just cover the vegetables, and a pinch of salt. Cover pan with a lid, and cook until the vegetables are tender. Now add the green peas, chopped tomato and more salt to taste. Simmer for 1-2 minutes.

Take another small pan, add 2 tbsp oil, and roast the onion paste for a couple mins, just so the raw-onion smell goes away. Now add this paste to the boiled vegetable mixture. Mix and add in the masala powder. Stir the korma thoroughly once more. Serve the hot Vegetable Korma with Tandoori Naan on the side.


Chana Masala (Chickpea Curry)


  • 2 can chickpeas, drained
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2 green chillies, finely chopped
  • 1 tbsp ginger-garlic paste
  • 4 tbsp tomato puree
  • 1 tbsp cumin seeds
  • 1 tbsp red chilli powder (add more to taste)
  • 1 tbsp turmeric powder
  • 1 coriander powder
  • 1 tbsp cumin powder
  • 3 tbsp oil
  • 4 tbsp coconut milk (optional)
  • salt, to taste
  • water, as needed
  • fresh chopped coriander - for garnish


Sauté cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.

Mix in the tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.

Add about a cup of water, allow it to come to a boil, and then add the coconut milk. Finally add the chickpeas.

Cover and let it simmer on medium-heat for about 20-30 minutes, till the chickpeas become almost mashed. In fact, break a few of them to thicken the gravy.

Garnish your Channa Masala with some fresh coriander and serve with Puris or Parathas.


Dal Makhani Recipe


  • 1 cup whole urad dal
  • 1/2 cup channa dal
  • 3 tbsp ghee (clarified butter)
  • 1/2 cup kidney beans - soaked overnight and cooked
  • 6 or 7 medium tomatoes
  • 1/4 cup chopped garlic
  • 2 to 4 serrano or Thai green chillies
  • 2 tbsp chopped ginger
  • 2 each white and black cardamoms
  • 2 bay leaves
  • 2 cinnamon sticks (each about 3 inches long)
  • salt - to taste
  • lemon juice - to taste
  • 1/2 tbsp garam masala
  • 1 cup water (or more, as needed)
  • 1/2 cup whipping cream
  • chopped Fresh Coriander - for garnish


Boil the lentils in six cups of water and a pinch of salt on the stove-top or in a pressure cooker until they become soft and fall apart. If cooking on the stove-top, skim off foam from time to time.

While the lentils are cooking, chop up and cook the tomatoes on medium flame, until they become mushy and leave most of their water. (You can use 1 cup canned crushed canned tomatoes, but the fresh tomatoes give a better taste)

Heat 2 tablespoons ghee (clarified butter), Add 1 teaspoon cumin seeds and allow them to sizzle. Next add 1 cup finely chopped red onion (or shallots) and fry them on medium heat until brown around the edges. Add the chopped ginger and garlic, the whole spices, and the cooked tomatoes. Cover partially with a lid, lower the heat to medium-low and allow to cook and the flavours of the spices to soak in.

When you see some of the ghee starts to separate on the surface, add the cooked kidney beans to the Dal. Coarsely mash them, add 1 cup of water, and 1/2 cup heavy whipping cream. Add more water if you need, mix well, and allow to cook for another 10 mins or so.

Adjust seasonings to your taste and add a dash of lime if your tomatoes weren’t tart enough. Let it sit for an hour for the flavours to come together. Then Remove the whole spices from the dal.

Add a spoonful more of ghee right before serving, garnish with chopped cilantro, and serve with hot Chapatis or Jeera Rice.


Butter Paneer Masala


  • 3 big tomatoes - pureed
  • 250 gms paneer - cubed
  • 2 big onions
  • 1 bay leaf
  • 2 cloves
  • 1 tbsp ginger-garlic paste
  • 1 tbsp red chilli powder
  • 3 tbsps cashew nut paste
  • 1/2 tbsp turmeric powder
  • 1 tbsp dhania powder (dry coriander powder)
  • 1/2 tbsp kasuri methi (dry fenugreek leaves)
  • 1 tbsp tandoori masala (optional for colour)
  • 2 tbsp garam masala powder
  • salt and lemon juice - to taste
  • 3 tbsp ghee (clarified butter)
  • 3 tbsp fresh cream
  • fresh coriander - chopped for garnish


Skin the onions and blanch them in hot water for 3 mins, then Puree them to form a paste. Do the same with tomatoes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the sauté the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and sauté till light-brown. Add ginger-garlic paste. Sauté for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi, coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Butter Paneer Masala with any bread of your choice, pulao or simply jeera rice.


French Green Beans & Potato Curry


  • 3 cups freshly cut green french beans
  • 1.5 cups potato - chopped into small cubes
  • 3 tbsp oil
  • 4 cloves of garlic - finely minced
  • salt and sugar - to taste
  • 1/2 tbsp turmeric powder
  • 1/2 - 1 tbsp red chilli powder
  • 2 tbsp dhana-jeeru powder
  • a bunch of Fresh Coriander - finely chopped
  • lemon juice - to taste


Wash the cut french beans thoroughly under running water. Then transfer to a pressure cooker, add a pinch of salt and a pinch of eating soda, and cook for 2-3 whistles so the beans become soft. But not mushy. Alternately, you can boil them on the stove or in a microwave to cook the beans, making sure that they are not overcooked, and retain their structure.

Now take a cooking pan. Add the oil to it and let it heat for about a minute. Then add the chopped garlic and fry for a minute. When it starts getting roasted and fragrant, add the chopped potatoes and drizzle with about 1/4 cup water. then cover with a lid and let the potatoes get cooked. You could even use boiled potatoes instead, but its easier to overcook potatoes when you boil them. Microwaving in little water until para-boiled will work well too.

Once the potatoes are cooked, lower the flame and add the pre-cooked green beans and mix well. Then add all the spices, salt and sugar to the curry and mix well. Do not add lemon juice yet, as it may prevent the vegetables from getting thoroughly cooked.

Once the spices have blended with the vegetables and the curry has attained colour, remove the pan from the stove, and add the lemon juice. Sprinkle with a generous bunch of chopped cilantro and give a final whisk.

A delicious and very healthy French bean & Potato curry is ready! Serve it with some Rotis or Parathas, or use it as a side dish with Rice. It tastes great, is easy to prepare, and will give you loads of vitamins and nutrients in one serving of the curry.


Malai Chicken


  • 500g chicken
  • 25g ginger-garlic paste
  • 1/2 tbsp chilli powder
  • 30g cashew nuts
  • 25g khus-khus seeds (Poppy Seeds)
  • 10g garam masala
  • 50g yogurt
  • 50g oil
  • 50g cream
  • 50g onions
  • 6 green chillies
  • A pinch of red orange colour
  • 1 lemon
  • 1 small bunch cilantro
  • Salt to taste


Cut the chicken pieces and mix in salt, ginger-garlic paste, lemon juice. Keep aside for 15 minutes.

Blend the cashew nuts and khus khus seeds and make a paste. To this, add yogurt, chilli powder, chopped green chillies, garam masala, salt, red orange colour, chopped and fried onions. Apply this mixture to the chicken pieces.

Heat oil in a pan and cook masala applied chicken until done.

Serve with cream and cilantro on it.


Chicken Curry


  • 1 lb chicken
  • 1 tin coconut milk
  • 1 onion (finely chopped)
  • 2 green chillies (finely chopped)
  • A small root of ginger chopped
  • 3 tbsp dhania powder
  • 1 tbsp chilli powder
  • 2 tbsp dhana-jeeru powder
  • 1/2 tbsp turmeric powder
  • 1 tbsp garam masala
  • Cilantro leaves for garnishing
  • 3 tbsp oil
  • Salt to taste


Clean the chicken and cut into pieces.

Heat oil in a pan, add onions, green chillies, and ginger and fry them for sometime.

Add all the above ingredients along with chicken pieces and cook for 4-5 minutes.

Add 1/2 tin of coconut milk and let it cook until tender.

Then add remaining 1/2 tin of coconut milk and let the gravy become thick.

Garnish with cilantro and serve hot with plain rice or parathas.


Punjabi Chicken


  • 4 chicken leg pieces
  • 1 cup yogurt
  • 1 1/2 tbsp chilli powder
  • 5g garam masala
  • 10g chat masala
  • 1 bunch cilantro
  • 1 tbsp ginger-garlic paste
  • 75g onions, chopped
  • 100g tomatoes
  • 50g oil
  • A pinch of orange red colour
  • Salt to taste


Clean the chicken leg pieces. Mix ginger-garlic paste, yogurt, garam masala, salt, orange red colour and chicken pieces. Keep aside for about 2 hours.

Heat oil in a pan, fry chicken pieces only until they get light brown in colour. Remove and place them in a plate.

Fry the onions in the same oil, then add chicken pieces along with the gravy (remained in the above mix), tomatoes and fry until gravy becomes red colour.

Place all the gravy on a tray, then chicken pieces and garnish with cilantro on it.


Sookha Chicken


  • Sookha Chicken
  • 500g chicken
  • 4 dried red chillies
  • 2 onions
  • 1 small inch ginger
  • 4 flakes garlic
  • 1/2 tbsp turmeric
  • 1 inch cinnamon
  • 6 cloves
  • 6 cardamoms
  • 4 tbsp oil
  • Lemon for garnishing
  • Salt to taste


Clean the chicken and cut into small pieces.

Make a paste of ginger, garlic, red chillies, onions, little oil, turmeric and salt. Add remaining oil, cloves, cinnamon, and cardamoms to this paste and marinate the chicken for about 1 hour.

Add 1/2 cup of water to the chicken and cook until all the water disappears. Stir occasionally.

Add water if it needs. Cook the chicken until oil floats on the top.

Garnish with lime and onion pieces.


Dum Ka Murghi


  • 1 kg cleaned chicken, cut into pieces
  • 1 cup yogurt
  • 150 gm oil
  • 200 gm onions, chopped
  • 1 bunch coriander leaves, chopped
  • 1 bunch mint leaves, chopped
  • 4 green chillies, chopped
  • 2 tbsp ginger garlic paste
  • 2 tbsp chilli powder
  • 1/2 tbsp turmeric
  • 1 tbsp garam masala
  • 1 tbsp chironjie seeds
  • 2 tbsp khus khus seeds, roasted & ground
  • 1 tbsp cashew nuts, roasted and ground
  • 1/4 tbsp saffron dissolved in 2 tbsp of water
  • Salt to taste


Marinate the chicken with ginger garlic, chilli powder, turmeric, salt and the chopped coriander & mint leaves.

Slice the onions and fry till golden brown. Spread on a plate to cool and when cooled, blend to a fine paste.

Mix all the remaining ingredients to the chicken. Arrange in a flat baking dish and bake in an oven at 350 degrees F for 45 minutes or until golden brown.

Serve with Naan / roti.


Methi Mutton


  • 1/2 kg mutton chops
  • 1 cup yogurt, well beaten
  • 3/4 cup coriander leaves, finely chopped
  • 1/2 cup fresh methi (fenugreek) leaves, finely chopped
  • 2 potatoes, cubed
  • 1 tomato, cubed
  • 8 pepper corns
  • 4 Kashmiri chillies
  • 3-4 green chillies
  • 3 cloves
  • 2 cardamoms
  • 2 sprigs mint leaves
  • 2.5 cm. cinnamon stick
  • 5 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp poppy seeds
  • 1 tbsp ginger-garlic paste
  • 1 tbsp dried methi (fenugreek) leaves, crushed
  • Salt to taste
  • Ghee (or butter) for frying


Roast pepper corns, cardamoms, cloves, cinnamon stick, poppy seeds, coriander seeds, cumin seeds, red chillies and blend them to a fine powder.

Fry green chillies and onions with a little ghee and blend them along with half cup of coriander leaves, mint leaves and powdered spices, to a fine paste.

Heat ghee in a pan. Add mutton pieces and fry for a minute. Add fenugreek leaves, salt and fry for three minutes.

Pour the ground masala paste over the chops and fry for five minutes, adding just half a cup of water. Add yogurt and mix well.

Just before covering the pan, add the tomato and potato pieces. Cook till mutton is done.

Uncover the pan and add dry fenugreek leaves. Simmer for few minutes. Garnish with remaining coriander leaves and serve hot.




  • 2 lbs leg of lamb or shoulder, cut into chop-size pieces
  • 1 onion, chopped
  • 1/2 cup oil
  • 8 cloves
  • 1/2 cup yogurt
  • 1 tbsp chopped fresh ginger
  • 2 tbsp ground cayenne pepper
  • 3 cups water
  • 1 tbsp ground fennel seeds
  • 1 tbsp ginger powder
  • 1/4 tbsp ground cinnamon
  • 1/2 tbsp ground cumin seeds
  • 8 cardamoms, crushed well
  • Salt to taste


Heat the oil in a heavy saucepan, add the cloves, onions and fry until they gets golden.

Add the meat and fry until brown. To this, add yogurt, ginger and fry until the liquid from the yogurt evaporates.

Remove from heat, add the cayenne pepper, stir until meat acquires a red colour. Add water and return saucepan to heat.

Now add the ground fennel, ginger, salt and bring to a boil. Cover and cook until meat is tender. This takes about 45 minutes.

If the lamb is still not tender, add some water and cook for another 15 minutes.

When the lamb is tender, add cinnamon, cumin, cardamom and cook for 1 minute by covering.

Serve hot with plain rice.


Chilli Lamb Fry


  • 1 lb lamb, cut into small cubes
  • 4 medium sized tomatoes, chopped
  • 4 onions, sliced
  • 12 green chillies
  • 4 garlic flakes
  • 1" ginger piece
  • 1 tbsp cumin seeds
  • A small bunch coriander leaves
  • Salt to taste
  • 3 tbsp oil


Grind together the green chillies, ginger, garlic, cumin seeds and the coriander leaves.

Heat oil in a pan and fry the sliced onions until golden brown in colour.

Add the ground masala to the onions and saut� over high fire. When the oil begins to separate, add the lamb cubes and salt to taste.

When the lamb pieces starts to become tender, add the chopped tomatoes and some water.

Simmer the curry for 10-15 minutes and bring it to a boil.

Garnish with coriander leaves and serve hot.

Serves: 4

Preparation time: 45-50 minutes


Curried Lamb Chops


  • 8 lamb chops, about 2 lbs
  • Salt and freshly ground pepper to taste
  • 1 tbsp curry powder
  • 1 tbsp peanut oil
  • 1 tbsp butter
  • 2 tbsp finely chopped shallots
  • 1/4 cup dry white wine
  • 1/2 cup fresh or canned chicken broth
  • 1 tbsp tomato paste
  • 1 tbsp finely chopped parsley


Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry powder to coat evenly. 

Heat oil in a skillet large enough to hold the chops in one layer. Add the chops and cook until browned on one side, about 2 minutes. Repeat the process on the other side for about 2 minutes. 

Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes. Turn the chops flat side down and cook, turning them occasionally. This takes about 15 minutes. 

Transfer the chops to a dish and pour off all the fat from the skillet. Add 1 tbsp of the butter to the skillet and heat.

Add the shallots and cook, stirring for about 15 seconds.

Add the wine and bring to a boil. Cook for about 1 minute and then add the chicken broth and tomato paste. 

Cook over moderately high heat until reduced to about 1/3 cup. Swirl in the remaining butter and pour the sauce over the chops. 

Serve sprinkled with parsley.


Lamb Kebabs


  • 2 lbs boneless lamb
  • 1 cup yogurt
  • 1/4 cup lemon juice
  • Salt to taste
  • For paste:
    1 cup coriander leaves
    1 cup mint leaves
    3 green chillies
    1.5" ginger piece
    10 garlic flakes
    120g raw papaya


To the above paste, add all the remaining ingredients (including lamb pieces) and mix thoroughly such that the lamb pieces are well coated with the sauce.
Marinate for 5 hours.

Skewer these pieces through a kebab rod and grill over fire such that they are evenly reddish brown.

Serve with onion pieces and lemon wedges.


Prawns & Vegetable Stir-Fry


  • 3 cups mixed vegetables (chopped in Chinese style)
    3 tbsp cooking oil
    1/2 tbsp pepper powder 2 cloves garlic, chopped finely
  • To marinate the prawns
    1 pound (about 453g) prawns (shrimp)
    1 tbsp lemon juice
    1/2 tbsp salt
  • To make sauce
    4 tbsp soy sauce
    1 tbsp cooking oil
    1 tbsp sugar
    1 pinch ajinomoto (optional)
    1/2 tbsp tomato ketchup
    Salt to taste
    1/4 cup water


Clean and devein the prawns. Wash thoroughly and drain the excess water. Take the prawns in a mixing bowl, add salt and lemon juice, mix well and keep aside for 10 minutes.

In a small mixing bowl, add all the ingredients for sauce and mix well. Keep aside.

Now, heat oil in a wok/kadai/skillet to high. Add the chopped garlic. Add the mixed vegetables (like carrots, cabbage, broccoli, mushrooms, bean sprouts, water chestnuts, snow peas etc). Fry on high for 1 minute or until the vegetables are cooked, yet crispy. Do not over cook the vegetables.

Now, add the prawns. Fry for 2 minutes. Add the sauce and pepper powder. Cook for 30 seconds. Turn off the heat and serve hot.
Serves: 4-6
Preparation time: 20-30 minutes


Patrani Machili


  • 1 lb fish fillets
  • 90 ml vinegar
  • Banana leaves to wrap each fillet
  • 3 lemons
  • 30 ml groundnut oil
  • For Coconut Chutney
  • 100g fresh coconut
  • 15g coriander seeds
  • 6 green chillies
  • 20g garlic
  • 5g chilli powder
  • 50g coriander
  • 15g cumin seeds
  • 60 ml lemon juice
  • 15g sugar
  • Salt to taste


Clean and cut each fillet into two and make horizontal slits on the pieces.

Sprinkle vinegar, salt and marinate for 30 minutes.
Trim, wash and wipe banana leaves.

Mix all the ingredients for the coconut chutney and blend to a smooth paste. Keep aside.

Stuff fish pieces with chutney and spread the rest on both sides.

Apply oil on banana leaves and wrap each piece separately. Steam the wrapped fish pieces for 30 minutes.

Cut the lemon into wedges.

Remove fish from steam, unwrap, arrange on a platter and serve with lemon wedges.


Bengali-Style Prawns Curry


  • 1 kg medium sized prawns, cleaned, shelled & deveined
  • 1 tbsp chilli powder
  • 1 tbsp turmeric powder
  • 1 tbsp peppercorns, coarsely powdered
  • Juice of 2 lemons
  • Salt to taste
  • 90 ml oil
  • 1 tbsp mustard seeds
  • 1 tbsp coriander seeds, coarsely powdered
  • 2-3 onions, chopped
  • 2-3 tbsp ginger-garlic paste
  • 2-3 tomatoes, chopped
  • 6 green chillies, chopped
  • 1 tbsp cumin powder
  • 2-3 tbsp coriander leaves, chopped


Pat dry and marinate the prawns with chilli powder, turmeric powder, pepper powder, lemon juice and salt. Keep aside for 5-10 minutes.

Heat oil in a frying pan, add mustard seeds, coriander seeds and when they splutter, add onions and fry until golden brown.

Also add ginger-garlic paste and fry till brown. To this, add tomatoes, green chillies, salt and keep stirring occasionally for 8-10 minutes or until the gravy becomes thick.

Now, add prawns and simmer for 5 minutes stirring occasionally. Sprinkle cumin powder over and cook for a minute.

Garnish with coriander leaves and serve with steamed rice or crisp rotis.

Serves: 4

Preparation time: 15 minutes


Prawn Chops


  • 500g prawns
  • 2 lemons
  • 2 small bunches of cilantro
  • 3 tbsp ginger-garlic paste
  • 1 tbsp chilli powder
  • 1 egg
  • 50g bread powder
  • Oil for frying
  • Salt to taste


Clean and remove the shells for all pieces except the tail portion.

Make a spot in the middle with a knife horizontally, separate like a book. By doing this, the piece looks wide.

Arrange these pieces in a tray, sprinkle finely chopped cilantro, lemon juice, salt, chilli powder, ginger-garlic paste and keep aside for about 30 minutes.

Take each piece, roll in beaten egg, and then in bread powder. Repeat this process for all pieces.

Deep fry in oil until they get golden brown.

Serve with mint chutney.


Spicy Grilled Fish


  • 4 oz fish, skinned
  • Salt & pepper to taste
  • 3/4 cup yogurt
  • 2 tbsp garam Masala
  • 1 tbsp ground coriander
  • 2 garlic cloves, crushed
  • 1/2 tbsp chilli powder
  • 1 tbsp lemon juice
  • Lemon wedges for garnish


Rinse fish, pat dry with paper towels and place in a shallow non-metal dish. Sprinkle with salt and pepper.

Mix together yogurt, coriander, chilli powder, garlic, and lemon juice. Pour over fish. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavours.

Preheat broiler. Transfer fish to a broiler rack, cook for about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking.

Serve hot, garnished with lemon wedges.

Serves 4


Egg Bhaaji


  • 4 eggs, boiled
    5 cloves
    8 peppercorns
    Small ginger piece
    2 garlic cloves
    4 onions, chopped
    2 tomatoes, chopped
    1 tbsp chilli powder
    Cilantro leaves for garnishing
    Salt to taste


Boil the eggs and cut into pieces.
Mix cloves, peppercorns, ginger, garlic and blend to a paste.
Heat oil in a pan, fry onions, paste, chilli powder, salt for a few minutes.
Then add tomatoes, egg pieces and fry for another 10 minutes.
Garnish with cilantro.


Egg Curry


  • 4 eggs
  • 1 cup coconut milk
  • 1/4 tbsp fenugreek (methi) seeds
  • 2 green chillies, chopped
  • 100g onions, chopped
  • A few curry leaves
  • 1 lemon
  • A pinch of turmeric
  • 3 cardamoms
  • 2.5 cm cinnamon
  • 4 cloves
  • Salt to taste


Boil the eggs and cut each into quarters.

Heat oil in a pan, add onions, turmeric and fry for a while.

To this, add water and allow simmering. Cook till water evaporates.

Then add green chillies, fenugreek seeds, curry leaves, cardamoms, cinnamon, cloves, salt and quartered eggs.

Bring to boil, simmer for 3 minutes.

Finally add coconut milk, lemon juice, salt to taste and remove from heat.


Egg Kebabs


  • 6 hard boiled eggs
  • 1 small onion, finely chopped
  • 2 green chillies, finely chopped
  • 2 tbsp gram flour (besan)
  • 1 tbsp mint (pudina) leaves, finely chopped
  • 1 tbsp coriander (dhania) leaves, finely
  • hopped
  • 1/4 tbsp chilli powder
  • 1/2 tbsp black pepper powder
  • Salt to taste
  • Oil for frying


Grate the hard boiled eggs finely. Combine with all the other ingredients except oil.

Mix well and knead into smooth dough. Divide mixture into 10-12 portions. Shape each portion of the dough into flat round cutlets and keep aside.

Heat oil in a deep-frying pan and fry kebabs few at a time until crisp and golden brown.

Serve hot, garnished with onion rings and accompanied by mint chutney.

Serves: 10

Preparation time: 20-30 minutes.


Egg Akoori


  • 4 eggs
  • 1 onion, finely sliced
  • 2 green chillies, chopped
  • 2 flakes garlic, chopped finely
  • 1/4 inch ginger, chopped
  • Salt & pepper to taste
  • 1 tbsp garam masala
  • 3-4 tbsp oil
  • Coriander leaves for garnishing


Heat oil in a pan and fry the onions, ginger, garlic and green chillies till the onions turn brown in colour.

Take the pan off the heat, add the eggs, salt and pepper, garam masala powder and stir well.

Put back the pan on the fire and fry, stirring continuously till the mixture turns solid and is well browned.

Garnish with coriander leaves and serve hot with rice or chapathis.

Serves: 3-4

Preparation time: 20-25 minutes


Tandoori Lamb Chop


  • 8 Pieces Lamb Chops
  • ½ tbsp. Garlic Paste
  • ½ tbsp. Ginger Paste
  • ½ tbsp. Chilli Powder
  • ½ tbsp. Turmeric Powder
  • ½ tbsp. Cumin Powder
  • ½ tbsp. Coriander Powder
  • ½ tbsp. Garam Masala
  • 3 tbsp. Yoghurt
  • Juice of ½ a Lemon
  • 1 tbsp. Oil
  • Salt to taste


Marinate lamb chops with all the ingredients and rest for 2 hours.

Skewer the lamb chops and cook on a Grill from both sides till Brown.

Serve with wedge of lemon and Green Salad. Makes 4 Portions.


Potato Tikki (Cutlet)


  • 3 Boiled potatoes
  • 1 Chopped Onions
  • 2 Chopped Green Chillies
  • Salt to taste
  • ½ tbsp. Cumin Powder
  • ½ tbsp. Red Chilli Powder
  • ½ tbsp. Amchoor / Dry Mango powder
  • 2 tbsp. Chopped Fresh Coriander


Mash the potatoes and mix all ingredients into one big bowl.

Make small patties in circles.

Heat 5 tbsp. of oil in a non-stick flat pan.

Fry your Tikki’s slowly on both sides till golden brown.

Serve the Tikki’s Mango Chutney. Makes 4 Portions.


Lamb Shish Kebab


  • 300 g Lamb, minced
  • ½ chopped Onion
  • 4 cloves chopped Garlic
  • 1.5 cm (0.5 inch) of ginger (chopped)
  • 1-2 Green chilli (de-seeded and chopped)
  • 2-4 sprigs chopped Fresh coriander
  • Masala:
  • 2-3 Cardamoms (small, green, ground)
  • 1 Cardamom (Black, ground large)
  • 1/4 tbsp. Chilli powder
  • Salt to taste
  • 1/2 tbsp. Garam masala powder
  • 1/2 tbsp. Cumin seeds (whole)
  • 1 tbsp. Dry coriander powder


Put minced lamb in a large bowl and add chopped onion, garlic, ginger, coriander and chillies.

Next, add all the masala and mix well with either your hand or a wooden spoon.

Take big handful, and make long kebab using the handle of a wooden spoon or on a skewer.

Cook on the grill, until all sides are brown.
Serve on lettuce bed.
GARNISH with tomatoes, onion rings, chillies and coriander. Makes 4 portions.


Mixed Vegetable Pulao


  • 140g basmati rice, washed, soaked in cold
  • water for 30 minutes and drained
  • 25g ghee or butter
  • 1 onion, finely sliced
  • 2 garlic flakes, sliced
  • 1/4 tbsp turmeric
  • 125g cauliflower, cut into florets
  • 1 small green pepper, cut into long strips
  • 50g carrots, scraped and finely sliced
  • 25g frozen or fresh green peas, boiled until tender
  • 25g sweet corn
  • 290 ml water
  • Salt to taste
  • Grind to a fine paste
  • 1/2 tbsp black cumin seeds
  • 1/2 tbsp coriander seeds
  • 3 black pepper corns
  • 1 bay leaf
  • 2 red chillies
  • 2.5 cm cinnamon, broken up
  • 3 green cardamoms


Heat the ghee in a pan, fry the onions and garlic until golden. Also add ground spices, and turmeric powder and fry for 2 minutes over low heat stirring continuously.

Add the cauliflower, green pepper, carrots and stir fry for 2-3 minutes.

Add the rice, green peas, sweet corn, salt and fry for another 3 minutes. To this, add water and bring to a boil by covering the pan until all the water evaporates.

Remove the pan from the heat, uncover and allow the steam to escape for 2 minutes. Do not stir the rice immediately after cooking.

Cover the pan and keep it undisturbed for 10 minutes before serving.
Serve with tandoori chicken or any raita.


Chicken Biryani


  • 1 kg basmati rice
  • 1 kg chicken
  • 3-4 onions, chopped into long slices
  • 8 green chillies, sliced long
  • 1 cup coconut, grated
  • A pinch of saffron
  • 2 cups ghee (butter) or oil
  • Salt to taste
  • 1 tbsp chilli powder
  • 1 bunch cilantro, mint leaves
  • 6 each cloves, cardamoms, cinnamon
  • 2 tbsp coriander and khus khus seeds
  • 4 garlic flakes, sliced long
  • 1 cm ginger piece
  • 2 bay leaves
  • Few cashew nuts


Wash the rice, drain off all the water and keep aside.

Mix coconut, coriander and khus khus seeds, 2 cloves, 2 cinnamon, 2 cardamoms, 2 onions and blend them to a fine paste.

Heat ghee in a pan, fry the remaining spices, chopped onions, green chillies and garlic for a few minutes.

Cut the chicken into desired pieces and add to this mixture with coriander and mint leaves.

Also add salt, chilli powder, turmeric, ginger-garlic paste and cook the chicken by covering the pan. Add water if required.

Now add ground paste to the pieces and cook until it is done.

Boil water in another pan, add washed rice to the water with saffron and cook until it is tender. Remove from heat and drain off all the water.

In a separate wide pan, place the rice at the bottom as a layer and above this, place the chicken pieces as another layer. Repeat this process until the rice and chicken ends.

Sprinkle the lemon juice on top and allow it to cook on low heat for about 10 minutes.

Mutton Biryani


  • 1 1/2 kg mutton
  • 200 gms ginger (ground)
  • 150 gms garlic (ground)
  • 3 tbsp garam masala powder (clove, cinnamon, cardamom and shahi-jeera)
  • 500 gms oil
  • 500 gms finely chopped onions
  • 250 gms thick yoghurt
  • 2 lemons
  • 2 sprigs of coriander
  • 1 1/2 tbsp turmeric powder
  • 2 tbsp salt (salt to taste)


Cook mutton with salt, turmeric and ginger-garlic paste for 15 - 20 minutes in a cooker or in a thick-bottomed vessel.

Heat oil in a wok and fry finely chopped onions until golden brown. To this add the cooked mutton pieces and fry for 15 minutes. Add the beaten yogurt, chopped coriander and juice of two lemons.

Take one-and-a-half measures of water for each measure of rice. Bring the water to a boil and add washed and presoaked (for 30 minutes) rice and cook until done.

Add the mutton pieces and cook for 10 minutes. Serve hot with raita (yogurt chutney).


Coconut Rice


  • 2 cups rice
  • 1 coconut
  • 6 green chillies, chopped
  • 4 garlic flakes
  • 2 onions, chopped
  • 1" cinnamon stick
  • 2 cloves
  • 2 cardamoms
  • 4 tbsp oil
  • 2 tbsp ghee or butter
  • 1 tbsp mustard seeds
  • 2 sprigs curry leaves
  • Salt to taste


Remove thick milk from the coconut by blending. To 1 glass of coconut milk, add 1 glass of water and keep aside.

Mix the green chillies, garlic flakes, cinnamon, cloves, cardamoms and fry them in ghee until golden brown in colour.

To these, add the remaining coconut pulp and blend to fine mixture.

Heat oil in a pan and season with mustard seeds and curry leaves. Also add chopped onions and fry them well. To this, add the ground mixture along with coconut milk and mix well.

Now add rice, salt and cook until the rice gets done.
Garnish with coriander leaves and serve hot.



Eurasia Supermarket
Unit 1, Fonthill Retail Park
Fonthill Road
Dublin 22

Phone: 00353-1-616 6106
Fax: 00353-1-616 6107
Email: info@eurasia.ie
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