500 Gram rice

1 cup almonds

5-6 raisins

1 cup yogurt

2 tbsp desi ghee

1 cups onions, sliced

1 tbsp garlic paste

1/2 tsp ginger paste

2 tsp coriander powder

1 tsp red chilli powder

1/2 kg lamb keema

1 glass milk

50 gram butter

1 tbsp rose water

5-6 mint leaves

1 piece ginger, sliced

2 tsp cumin seeds

2 tsp coriander seeds

3-4 pods green cardamom

black cardamom

3-4 cinnamon sticks

2 tsp mace

1 tsp black peppercorns

5-6 cloves

Water

Salt

Boneless Fish

600 gram Yogurt

200 gram Red chilli powder

A pinch of Garam masala

1/2 tsp Lemon juice

1 Garlic clove

2 Cloves

1/2 inch Ginger

A pinch of Chaat masala

15 small chicken pieces

1 cup sour cream (You can substitute it with hung curd)

1 tsp ginger paste

1 tsp garlic paste

A pinch of nutmeg powder

1 tsp green cardamom powder

1/2 tsp black pepper powder

2 Tbsp lemon juice

1 cup cream cheese

2 Tbsp grated mozzarella cheese

1 Tbsp cornflour

Salt to taste

Oil to cook

cooking spray

½ medium onion, chopped

1 clove garlic, minced

1 tablespoon chili powder

1 ½ cups chicken broth

1 (4 ounce) can canned green chile peppers, chopped

1 teaspoon ground cumin

1 ½ cups canned peeled and diced tomatoes

½ cup chopped green bell pepper

½ cup medium shrimp, peeled and deveined

½ pound cod fillets, cut into chunks

¾ cup plain nonfat yogurt

1 Kg Fish fillets (cut into 1.5 ” cubes)

2 tbsp Oil

1 cup Onions, grated

1 tsp Ginger paste

1 tsp Garlic paste

1 tsp Cumin seeds

1 tsp Garam masala

1 tbsp Coriander powder

1 tsp Chilli powder

1 tsp Turmeric powder

1/2 tsp Salt

1 cup Hung yogurt

1 cup Coriander leaves, chopped

to taste Green chillies , finely chopped

1 tsp Biryani masala

1/3 cup Onions (browned)

2 cup Rice (cleaned and washed)

2 tsp Oil

4 Cloves

4 Peppercorns

1 Cinnamon (broken)

4 Green cardamoms

1 tsp Salt

3 cups Hot water

Saffron or color mixed in 1 cup warm milk

TANDOORI SPICE BLEND

4 cinnamon sticks, broken into 1 in. (2.54 cm) pieces

¼ cup whole coriander (10 g)

3 tablespoons whole cumin seeds

3 whole mace blades

1 ½ tablespoons whole fenugreek seeds

1 tablespoon whole black cardamom pod

1 tablespoon whole green cardamom pods

1 tablespoon whole black peppercorn

1 tablespoon whole clove

3 tablespoons kashmiri chile powder

1 tablespoon ground ginger

1 tablespoon garlic powder

2 teaspoons freshly grated nutmeg

32 oz plain full-fat greek yogurt (955 g)

¼ cup lemon juice (60 mL)

¼ cup kosher salt (30 g)

1 tablespoon grated fresh ginger

1 tablespoon grated garlic

1 turkey, thawed

1 ½ cups ghee (325 g), clarified butter

2 teaspoons kosher salt

2 lemons, quartered

1 head garlic, halved crosswise

4 fresh bay leaves

1 piece fresh ginger, sliced into 1/2 in thick rounds

½ bunch fresh cilantro

3 cups chicken stock (720 mL)

¼ cup all purpose flour(25 g), plus 2 tablespoons

3 cups reserved turkey drippings(720 mL), fat separated and discarded, warmed, or chicken stock

fresh cilantro, chopped

lime, quartered

Traditional Tandoori side dish, such as rice pulao, raita, aaan, kachumber, and/or aloo bhaji

3 tbsp olive oil

1 aubergine, cut into chunks

2 mixed-colored peppers, such as orange and red, cut into chunks

1 red onion, cut into wedges

2 courgettes, cut into chunks

4 garlic cloves, smashed

3 sprigs of thyme

200g cherry tomatoes

handful of basil leaves

zest of 1 lemon

50g feta, crumbled

1/2 Kg meat (minced)

Grind together

75-100 gms raw papaya, chopped

to taste salt

1 tbsp ginger, chopped

1 tbsp garlic, chopped

8 Cloves

2 seeds black cardamoms

2 tsp poppy seeds (dry ground), roasted

4 Peppercorns

1/2 tsp cinnamon pieces

2 tbsp dessicated coconut, roasted

2 blades mace

5 Green cardamoms

1 tsp chilli powder

1/4 tsp nutmeg, grated

1 cup onions (fried brown and crisp in 1/2 cup ghee), sliced

1/4 cup coriander leaves, finely chopped

1 tbsp green chillies, finely chopped

3 tbsp gram flour, roasted

1 Egg

To pan fry the kebabs Ghee

To sprinkle over the kebabs Lemon juice

250 gms paneer cubes

3 cups ghee/ clarified butter

2 tbsp whole spices

1 large onion, finely chopped

3 tbsp butter

2 cups fresh tomato puree

2-3 Green chillies

3-4 Garlic cloves

1 tbsp ginger (chopped), peeled

1 tsp turmeric powder

1 tsp cumin-coriander powder

1 tsp tandoori masala

1/2 tsp cardamom powder

1 tsp sugar

1/4 cup cashew paste

1/2 cup cream

to taste salt

6 cups basmati rice (cooked)

1 cup onions, fried

1/2 cup almond slivers

1/2 cup mint and coriander, chopped

The Marinade:

500 gms chicken thighs, boneless

2 tsp minced garlic

1 sprig fresh rosemary leaves

1 tsp salt

Freshly ground black pepper

1/2 tsp paprika powder

1 tbsp lemon juice

1 tsp lemon zest

2 tbsp extra virgin olive oil

1 tsp dried oregano

6 Wooden or metallic skewers

Olive oil