Category Archives: Entrees

Nihari Lamb


  • 1/2        cup vegetable oil
  • 4           whole cloves
  • 3-4        cardamon pods
  • 1           fresh bay leaf
  • 3           large white onions, finely chopped
  • 2           lbs lamb leg steaks, cut into 1″ cubes
  • 1           tbsp ginger paste
  • 1           tsp garlic paste
  • 1           tbsp mild chilli powder
  • 1           tsp turmeric powder
  • 1/4       plain yoghurt
  • 3/4       cup lamb or chicken stock
  • 2          oz butter
  • 1 1/2    tbsp gram(chickpea) flour
  • 1/2       tsp garam masala
  •             sliced green chillies, slivers of fresh ginger, and chopped fresh coriander and mint to serve.


  1. Heat the oil in a large saucepan over medium heat, then add the cloves, cardamon, and bay leaf and let them crackle for a few seconds.  Add 1/4 of the onions and fry until golden, then add the lamb and a pinch of salt and fry for a few minutes.
  2. Turn the heat down to a simmer, add ginger, garlic, and a splash of water, then mix.  Stir in the remaining onions, chilli powder and turmeric.  Cover and leave for 15-20 minutes over low heat, stirring occasionally.  When the onions have completely softened, add the yoghurt and cook for 5 minutes, then add the stock and cook for another 5 minutes.
  3. Put a sieve over a large bowl and pour the pan content into it to strain out the liquid.  Add the butter to the now empty pan and, when melted, whisk in the gram flour for a minute or so until the mixture thickens and forms a roux.  Pour the strained liquid back into the pan and stir for a few minutes until the sauce thickens slightly.  Return the lamb and other solids to the sauce and stir in the garam masala.
  4. Serve with a scattering of green chillies, ginger, chopped coriander and mint.

Breakfast Roll


breakfast roll








  • 10           eggs
  • 1/2          tsp  green Masala
  • 1/2          cup milk
  • 1/2          tsp salt
  • 1/4          cup chopped cilantro
  • 1/4          cup red peppers finely diced
  • 1/4          cup green onions, finely sliced
  • 1             tbsp butter
  • 1/2          lb hash browns*
  • 1/4          tsp salt
  • 1/4          tsp Green masala
  • 1             pkg 8” Tortillas
  • 1             cup Salsa
  • 1             cup cheddar cheese
  • 1/4          cup vegetable oil


  1. In a medium bowl, break the eggs, add  green Masala, milk and salt and mix well.
  2. Add 2 tbsp chopped cilantro, green onions and pepper and mix.
  3. In a large fry pan melt the butter, add the egg mixture and cook for 5 mins, stirring.  Everything will come together.

Egg Mix




  1. Add salt, green masala and a tablespoon oil to the hash browns,   Either cook the hash brown in a fry pan, or preheated 400 degree oven for about 5 mins, till potatoes are light golden brown and cooked.  Sprinkle with 2 tbsp cilantro.

Hash Brown

  1. Warm the tortillas in the oven, or on a fry pan.




  1. Spread the tortillas with a tsp of salsa, Add a tablespoon of eggs in the middle, a tablespoon of hash browns on top, and a tablespoon of cheese, sprinkle with cilantro.
  2. Fold the 2 sides in and then roll up the tortilla.

IMG 3143

  • cheese



  1. Arrange it on a greased baking sheet, brush with oil.
  2. Bake for in a preheated 400 degree oven for 15 mins or till tortillas turn light brown.
  3. Serve with salsa.

*You can use fresh potato Hash, frozen or dried.

You can Freeze the wraps and use it as needed.

Vegetable Kurma

Vegetable Kurma(Korma)

To make a paste

  • 1/4       cup decscicated coconut
  • 1          tsp fennel seeds(viriyarı)
  • 2          oz almonds or cashew
  • 2          tbsp poppy seeds
  • 1          medium tomato
  • 1          tsp ginger paste
  • 1          tsp garlic paste
  • 1/4       cup yoghurt
  • 1/4       cup water

In a blender or a food processor make a paste , using the above ingredients.


  • 1/4       cup vegetable oil/or ghee
  • 1          medium onion, peeled and sliced thinly
  • 1          cinnamon stick(1”)
  • 6          cloves
  • 6          small cardamon
  • 1          bayleaf
  • 1          tsp black peppercorn
  • 12        tsp cumin seeds
  • 1          star anise
  • 1/2       tsp red chilli powder(or to taste)
  • 1          tsp coriander powder
  • 1          tsp cumin powder
  • 1/4       tsp turmeric powder
  •             Salt to taste
  • 2          tbsp chopped cilantro
  • 2          green chillies halved


You can use any vegetables of your choice.  I have used:

  • 1          cup Edamame beans
  • 1          medium sweet potato(peeled and diced to 1” cube)
  • 1          cup green beans
  • 1          cup carrots


  1. In a medium saucepan heat the oil or ghee, add the sliced onion, cinnamon stick, cloves, cardamon, bayleaf, peppercorn and cumin seeds, and fry it till the onions turn light golden colour.
  2. Add the kurma paste and the rest of the spices, cook stirring a few times till the oil separates, about 5 minutes, and the mixture is thick.
  3. Add the vegetables and a 1/4 cup water, mix and cook on medium heat for 5 minutes, till the vegetables are done.  Kurma should have medium thick gravy.
  4. Serve in a bowl sprinkled with cilantro, and green chillies.
  5. Serve it with Naan, chapati and/or rice.

Matoka and Chicken(Kuku) Curry

Serves 4


Matoka is the green plantain banana used for cooking.

Matoka and Kuku














  • 6          Matoka
  • 1          tsp salt


  1. Peel the markka and cut them in chunks.
  2. Add this to a large saucepan, Add the matoka, cover it with water, add salt and bring it to a boil and simmer it for it for about 20 minutes.
  3. Mash the markka with a potato masher.
  4. Serve it hot with peanut curry or chicken/meat curry.

Chicken Curry


  • 1          chicken, skinned and cut into bite size pieces
  • 4          tbsp vegetable oil(or oil of your choice)
  • 1          medium onion, sliced thinly
  • 1          cinnamon stick
  • 1/4       tsp cumin
  • 5          cardamon pods
  • 10        peppercorn
  • 3          cloves
  • 1          medium tomato, sliced thinly(or pureed
  • 1          tsp garlic paste
  • 1          tsp ginger paste
  • 1          tbsp curry powder
  • 1          tbsp tomato paste
  • 1          tsp salt
  •             green chilli paste to taste
  •             Chopped cilantro for garnish.


  1. In a large saucepan heat the oil, add the next 6 ingredients.  Fry this till the onions are soft and transparent.
  2. Add the rest of the ingredients except chicken and cook for about 5 min, stirring till the tomatoes are soft.
  3. Add the chicken, add 3 cups of water and bring it to a boil, turn the temperature to medium and cook covered for about 29 minutes till the chicken is done.
  4. Sprinkle with chopped cilantro and serve. 





Sheekh Kebab

Sheekh Kebab means kebab on a skewer, traditionally made on an outdoor grill over charcoals that add as much colour as it does flavour to the kebab.  Sheekh Kebab is a a type of Kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.  It is cooked on a barbecue, or in a tandoor.  The kebabs can be made in your oven.


  • 1            jalepino(or to taste)
  •               handful fresh cilantro
  • 10          leaves mint
  • 2            lbs lean ground beef(lamb or chicken
  • 1            tsp garlic paste
  • 1            tsp ginger paste
  • 1.5         tsp salt
  • 1            tsp freshly ground black pepper
  • 1            tsp freshly ground cumin
  • 1            tsp garam masala
  • 1            small onion 
  • 2            tbsp finely chopped cilantro


  1. In a blender, puree the onion, cilantro and mint leaves.
  2. Put the meat,  in a medium bowl, add the rest of the ingredients and mix together.
  3. Let the mixture rest in the fridge for a couple of hours or overnight.
  4. Make the kebabs, using the skewers.
  5. BBQ the kebabs, rotating as needed to brown on all sides, till they are cooked inside.  about 20 minutes.
  6. Once cooked slide the kebabs on a plate, sprinkle with diced onions and cilantro and serve with raita and Ambli and or green chutney.
  7. Serve it with spiced potatoes, and/or vegetarian rice or Naan.

Kebabs ready to be cooked








  1. If you are grilling the kebabs in the oven, preheat the oven to 450 degrees.  Place the rack in the upper third of the oven.  
  2. Grill the kebabs for 20-25 minutes rotating as needed to brown the kebabs on all around.

Lamb and Roasted Vegetable Pasties

You can buy the pastry or make your own.  You will find the pastry in the freezer in the grocery store.


Short crust Pastry

  • 1           lb all purpose flour
  •              pinch of salt
  • 1/2        lb butter
  • 4           tbsp cold water


  • 2            carrots, sliced down the middle
  • 2            large potatoes, scrubbed and cut in half
  • 1            large (swede) rutabaga, cut into wedges
  • 2            parsnips, peeled and cut in half
  •               Sea salt flakes
  •               freshly ground black pepper to season
  • 12          oz ground lamb
  • 1            oz butter
  • 1            large brown onion, diced
  • 3            cloves garlic
  • 3            oz frozen peas
  • 2            eggs
  • 5            oz cheddar cheese
  • 2            tbsp sesame seeds


Short Crust Pastry

  1. In a medium mixing bowl, add the flour and the salt.
  2. Cut butter into small pieces,  (about 1/2 inch cubed), and rub into the flour.  The mixture should be like bread crumbs.
  3. Stir into the mixture with the a fork.
  4. Form the pastry into a ball with your finger tips.(you may need a little more water)
  5. Lightly flour the rolling pin and board.
  6. Turn out the pastry on to the board, and with light, quick, forward strokes roll out to the thickness required.
  7. Cut and use the pastry as directed by the recipe. 


  1. Preheat oven to 400 degrees. Line 2 large oven baking trays with baking paper.  
  2. Put vegetables in a large bowl, drizzle with a generous amount of oil, season and toss to coat.  Transfer to a large baking dish and roast for 60 minutes.., or until tender, turning vegetables a few times.  Remove from the oven and set aside to cool.
  3. Roughly dice vegetables.  Increase oven to 200 degrees C fan forced(400 degree F)(220 degrees C conventional, 425 degrees F) Put a medium pan over medium heat. Add a little oil and ground meat, and cook, breaking up, until brown and crisp.  Drain off any excess oil and transfer to a large bowl.
  4. Put a medium saucepan over low heat,;  Add a little oil, butter, onion, garlic and season.  Cook gently for 10 minutes, until softened.  Add onion mixture, peas, 1 whisked egg and cheese to ground meat and stir to combine.  Gently mix diced vegetables through.
  5. Divide dough evenly into 10 pieces.  On a clean, dry bench, roll out each piece into a circle, about 18cm-dia.(8inches)  Brush circles with remaining whisked egg, place filling in centre of each and bring edges together, crimping pasties closed.  Move to the trays, brush with egg and sprinkle over sesame seeds.  Bake for 20-25 minutes until golden.

Note:  I rolled out the pastry to 1/4” thick and cut a 5” round, to make smaller pasties.

You can buy frozen short crust pastry from the frozen section in a grocery store.  

Lamb and roasted Vegetable pastiesLamb and Roasted Vegetables Pasties

Vegetables for pasties

Moong(Mung) nu Shak

  • 1         cup Moong Beans
  • 1/4      cup oil
  • 1/2      tsp jeera(cumin whole)
  • 1         medium onion, peeled and sliced (2 oz)
  • 1         medium tomato, diced small
  • 1/2      tsp crushed garlic
  • 1/2      tsp crushed ginger
  • 1         jalapeños crushed
  • 1/2      tsp red chilly powder
  • 1         tsp dhana jeera(Coriander and cumin powder)
  • 1/4      tsp haldi(turmeric powder)
  • 1         heaped tsp tomato paste
  • 1/2      tsp salt(or to taste)
  • 1         tbsp chopped fresh dhania(cilantro)


  1. In a medium bowl, soak Moong overnight.  It will double in size.
  2. In a medium saucepan heat oil, add jeera and sliced onions.  Fry the onions, stirring a few times, till they turn golden brown.  About 5 minutes.
  3. Add the diced tomato, garlic, ginger, jalapeños, chilly powder, chana jeera and haldi.  Turn the heat to medium and cook stirring occasionally till the oil separates, about 10 minutes.  
  4. Add the tomato paste, 2 cups water and the Moong beans.  Cook on medium high till the beans are soft to the touch.  
  5. Add  the salt and cook for a couple of minutes.
  6. Serve hot, sprinkled with fresh dhania.
  7. Serve it with rice and or chapati.

Soaked Moong Beans

Pili Pili Chicken

Serves 4


  • 2          Cornish Hen
  • 1/2        tsp garlic paste
  • 1/2        tsp ginger paste
  • 1/2        tsp salt
  • 1/2        tsp coarsely crushed black pepper
  • 2           tsp all purpose flour(optional)
  • 1/4        cup butter
  • 1/4        cup Franks Red Hot sauce


  1. Defrost the Cornish Hen In the refrigerator.  It will take 24 – 36 hours.
  2. Cut it in half and rinse it in cold water.  Dry it on paper towel.
  3. In a bowl mix garlic, ginger, salt, black pepper and all purpose flour.  Toss the cornish hen in this marinade and let it rest for at least an hour, or overnight.
  4. Preheat the oven to 400 degrees.
  5. Put the cornish hen on a baking tray and bake for about 45 minutes, or until done.  It should be crispy on top.
  6. In a wok or a fry pan, melt the butter, add the Louisiana sauce and cook for a couple of minutes.
  7. Coat the chicken in this sauce and serve.
  8. You can serve it with chips, rice or roast potatoes.
  9. You can buy the Cornish hen at a supermarket in the frozen meat area.

Cornish Hen

Franks RedHot Sauce








Roast Potatoes

4            medium potatoes, peeled and cut in thick slices.
1/2         tsp salt
1/2         tsp black pepper
1/4         cup Red Hot sauce(or to taste
2            tbsp bread crumbs
2            tbsp vegetable oil.


  1. Mix everything together and bake at 400 degrees.
  2. You can bake it with the chicken.










Fish Curry


  • 2            tbsp vegetable oil
  • 1/2         tsp  mustard seeds
  • 1/2         tsp fenugreek seeds 
  • 1/2         teaspoon cumin seeds
  • 10          curry leaves
  • 1            large tomato
  • 1            tbsp  tomato paste
  • 1            tsp dhana Jeera
  • 1/4         tsp turmeric powder
  • 1            tsp salt
  • 1/2         tsp crushed garlic
  • 1/2         tsp crushed ginger
  • 1/2         tsp green chili paste
  • 1            tbsp lemon juice
  • 1            lb fish 
  •               Chopped cilantro for decoration.


  •  In a Medium sauce pan heat oil, add mustard seeds, fenugreek seeds, cumin seeds and curry leaves.  When the seeds start to pop add the chopped tomatoes and the rest of the spices.
  • Cover and let it simmer for 5 minutes, stirring a couple of times.
  • Add a cup of water, when the water starts to boil add the fish, cover and cook for 5 minutes, till the fish is cooked.   do not stir the fish, it will break.
  • The fish will star to flakes, when it is done.
  • Sprinkle cilantro on it before serving.
  • Serve with rice.

You can use any fish for this,  e.g.  Tilapia, Halibut, Sable fish, Salmon or cod.

Naryal Waro Mogo

Serves 6


  • 2             lbs Mogo(casava)
  • 1             tsp salt
  • 2             cans Coconut milk
  • 1             chicken breast, cut into 1/2 inch cube
  • 1/4          cup vegetable oil
  • 1/2          tsp jeera(cumin)
  • 1             jalepeno
  • 1             small onion
  • 1             small tomato
  • 1             tbsp green masala
  • 1             lemon/lime
  • 2             tbsp chopped fresh dhania


  1. In a medium saucepan, boil mogo in 4 cups water and salt.  When mogo is soft, take it out and cut it into small pieces.
  2. Put the mogo back into the saucepan and add the coconut milk, let it cook on med heat.
  3. In a medium saucepan heat the oil.  Add jeera and diced onion.  Fry the onion, till they soft, add the tomatoes, green masala, and chicken and stir fry it for about 5 min.
  4. Add the chicken to the mogo, mix well, cook on low heat covered for about 5 min.
  5. Add lemon/lime juice and mix.
  6. Sprinkle with chopped cilantro and serve.

You can leave the chicken out, if you want it Vegetarian.

You can substitute beef for chicken.