Thai Papaya Salad

Prep time: 45 mins
 (serves 4-6 )


INGREDIENTS
2 small Thai papayas, peeled, seeded and diced
250g : cherry tomatoes, halved 200g shrimps, shelled and cooked
1 clove garlic, bruised
2 fresh green chillies, seeded and chopped
60ml : fresh lime juice
30ml : Thai fish sauce
30ml : rice vinegar
1 tbsp : castor sugar
1 tbsp : soy sauce
3 tbsp : peanuts, roasted and coarPREPARATION
1. Mix papaya, cherry tomatoes, shrimps, garlic and chillies in a bowl.
2. Mix lime juice, fish sauce, rice vinegar, castor sugar and soy sauce. Stir until sugar has dissolved. Drizzle over papaya mixture and stir.
3. Place salad leaves on serving plates, spoon over papaya mixture then sprinkle with peanuts.sely ground
salad leaves

PREPARATION
1. Mix papaya, cherry tomatoes, shrimps, garlic and chillies in a bowl.
2. Mix lime juice, fish sauce, rice vinegar, castor sugar and soy sauce. Stir until sugar has dissolved. Drizzle over papaya mixture and stir.
3. Place salad leaves on serving plates, spoon over papaya mixture then sprinkle with peanuts.

Pumpkin Salad

Serves 4
Prep time: 10 mins
Cooking time: 20 minssalt and black pepper

INGREDIENTS
1 tbsp : coconut oil
1 tsp : mustard seeds
1 tsp : cumin seeds
250g : pumpkin, peeled and cut into small cubes
1 green chilli, chopped
50g : Bengal gram (kala chana), soaked overnight and boiled until soft in salted water
1 carrot, sliced into ribbons
1 cucumber, sliced into ribbons
1 tsp : pomegranate pearls
fried poppadums, a wedge of lemon, fried dried
red chilli and roasted coconut shavings, for garnish (optional)

PREPARATION
1. Heat oil in a wok and add mustard and cumin seeds. When they begin to crackle, add pumpkin and green chilli. Saute on low heat until pumpkin is cooked. Now add gram and mix well. Set aside.
2. On a platter, create a bed of carrot and cucumber. Spoon pumpkin-bengal gram mixture in the centre and garnish with pomegranate pearls. If desired, garnish with poppadums, lemon wedge, red chilli and coconut shavings.

Cauliflower & Potato

Serves 4-6
Prep time: 10 mins
Cooking time: 40 mins


CAULIFLOWER & POTATO


250g : cauliflower florets
250g : potatoes, peeled and cut into 8 pieces
2 tbsp : lemon juice
3 tbsp : ginger-garlic paste, divided
1/2 cup : red chilli paste plus 1 tbsp
1 tbsp : mustard oil
1 tsp : each, garam masala and chilli powders
1 cup : hung yogurt
50ml : vegetable oil, plus 1 tbsp
2 tsp : cumin seeds
1 cup each, chopped onion and tomato
1/2 cup : cashew nut paste
1 tsp each, finely chopped ginger, garlic and green chillies
salt


PREPARATION
1. Marinate cauliflower and potato in a mixture of lemon juice, 2 tbsp ginger-garlic paste and salt for 20 minutes. Mix in 1/2 cup chilli paste, mustard oil, garam masala and yogurt. Cook, covered, over a medium heat for 8 minutes. Set aside.
2. To make the gravy, in a pan, heat 50ml oil and crackle 1 tsp cumin seeds. Add remaining ginger-garlic paste, onion and 1 tbsp chilli paste. Sauté for a minute on high heat then add tomato, chilli powder and cashew paste. Cook until oil begins to appear on the surface. Set aside.
3. In a large saucepan, heat 1 tbsp oil and crackle remaining cumin seeds. Add ginger, garlic and green chillies. Sauté and then add cauliflower mixture, gravy and remaining ingredients. Cook until vegetables are tender; garnish and serve.

DUM KA MURGH

Serves 4
Prep time: 30 mins
Cooking time: 30 mins
INGREDIENTS
1 chicken, skin removed and cut into 4 pieces
50g each, ginger and garlic pastes
10g : red chilli powder
250g : yogurt
4 each, cloves, green and black cardamoms
2 bay leaves
5cm : cinnamon stick, broken
1g : saffron
50g : each, cashew nuts and peeled almonds, fried
30g : toasted coconut
100g : onion, thinly sliced and fried
100g : ghee (clarified butter)
2g : mix of mace anPREPARATION
1. Marinate chicken in a mixture of ginger and garlic pastes, red chilli powder, yogurt, whole spices, saffron and salt for 30 minutes. Keep it refrigerated.
2. Grind together cashew nuts, almonds, coconut and onion with enough water to make a smooth paste.
3. Heat ghee in a pan and add chicken and marinade. Cook for 15 minutes over a medium heat then add remaining ingredients. Mix and cover with aluminium foil, and allow to cook for 10 minutes.
4. Serve with chappatis. Garnish with coriander, mint, finely sliced onion and peppers, if desired.d green cardamom powder
salt and pepper