Dishes

Majors ..

Sambal Terong

Aubergine with basil.It's a Malaysian dish with little indianization.

Potato Moglai Rich potato curry.

Chicken Korma It's a rich chicken curry.East Indian style.

Chicken do pyaz
Chicken with onions.

Peas Pilaf

Rice with mild spices and peas.

Meat Roll.

Rotis with spicy meat filling.


	Sambal Terong	Aubergines - 500gm Oil - 2 cups Basil sprigs - 1/2 cup salt and sugar to taste Spice paste: red chillies - 3 Shallots - 5 Garlic - 4 cloves Chicken masala - 2 tsp
		Wash the aubergines but do not peel. Halve lengthwise and cut into 4cm pieces. Chop and blend the spice paste ingredients finely, set aside. Reserve 4 tbsp oil and heat the rest in a pan. When the oil is very hot, deep fry the aubergines till brown. Drain and set aside. In 4 tbsp oil gently fry the spice paste for 5 mins, then add the fried aubergines, basi, salt and sugar. Cook for 2-3 mins, serve.
		Serves 4-5.


	Chicken Korma	Chicken - 500 gm Coconut - 2 tbsp Onion - 2 big, chopped Green chilli - 4 Poppy seed - 1 tbsp Garlic - 4 cloves Ginger - 1 inch Ghee - 1/2 cup Milk - 1/4 cup Yogurt - 1 cup Coriander pwd - 1 tbsp Garam masala pwd - 1 tbsp Cumin pwd - 1 tsp Coriander leaves - handful Salt and chilli powder according to taste.
		Wash chicken and cut into small pieces, dry. Blend coconut, green chilli, poppy seed, ginger and garlic into fine paste. Heat ghee in a pan and fry the onions till golden. Add the spice paste, fry.In between sprinkle milk,till the ghee floats. Add beaten curd and chicken. Brown them. Add the powdered masalas, stir for a min or two, add water. Cook till done. Serve with sprinkled coriander leaves on top.
		Serves 4.


	Potato Moglai	Small potatoes - 546 gm Ginger - 18 gm, grated Onion - 40 gm, grated Garlic - 18 gm, grated Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp Bay leaf - 1 Cardamom - 2 Cinnamon - 1cm Milk - 4 tbsp Juice of 1/2 lemon Salt and sugar according to taste Ghee - 4 tbsp
		Wash and peel the potatoes. Pierce each potato with a knitting needle and soak them in water. Mix together turmeric, chilli, ginger paste, onion paste, milk, sugar, salt and lemon juice. Marinate the pierced potatoes in the masala paste. Keep aside for an hour. Heat ghee in a pan. Brown garlic, cardamom and cinnamon. Now put the potatoes along with the marinade. Cover and cook in slow fire. The gravy should be thick. When done sprinkle ghee on top.
		Goes well with parathas or rotis. Serves 4.


	Peas Pilaf	Peas - 1 cup Basmati rice - 4 cup Coconut - 1 Cloves - 2 Cinnamon - 1 cm Bay leaf - 1 Cardamom - 2 Saunf - 1 tsp Poppy seed - 1 tbsp Greenchilli - 8 Coriander leaves - handful Cashewnut - 1/2 cup Onion - 250 gm, chopped Turmeric powder - 1/4 tsp Ghee - 1 cup salt according to taste.
		Wash rice and dry. Grate the coconut and extract the milk. It should be 8 cups. Grind cloves, cinnamon, cardamom, saunf, poppy seed, coriander leaves and green chiilies. Heat ghee. Fry the cashewnuts, keep aside. In the oil add bay leaf and onions. Fry till golden brown. Add peas, fry for 2-3 mins. Add the coconut milk, turmeric and ground masalas. Cover the pan. When the milk starts boiling, add rice and salt. Cover pan, cook till done. Garnish with cashewnuts on top.
		Serves 8.


	Meat Roll	Rotis: 2 cups maida 2 tbsp oil 2/3 cup warm water 1 or 2 tbsp oil for coating dough Filing: 1 tbsp oil 1 cup onion finely sliced 2 cloves garlic minced 1 tsp fresh ginger root 1/2 tsp black pepper 1/2 tsp each ground coriander, cumin and cinnamon 1/4 tsp cayenne pepper 1 pds ground meat 1/4 cup peas 1 medium chopped tomato 2 - 4 tbsp yogurt chopped coriander leaves 1 onion finely sliced
		To make rotis: Combine flour and oil, add water, knead. Divide dough into 12 balls, coat with oil. Cover tightly with plastic wrap and rest for 2 hours. Filing: Heat oil, saute onion, garlic, ginger till soft and golden. Add spices, stir for few seconds. Add meat, fry for 10 mins, separating meat into smallest morsel. Add peas, cook till done. Stir in yogurt. Mixture should be dry. Roll out dough as thin as possible with oil. Grease pan lightly with oil. Cook pancake on one side for 1/2 min. Turn over cook other side. Spoon filing in centre, put coriander and onion. Roll from one side. Now brown both sides. Serve hot.
		Serves 6.


	Chicken do pyaz	Chicken - 500gm, cut into pieces Garlic - 5 cloves Ginger - 2 inch Onion - 300gm Turmeric powder - 1 tsp Garam masala powder - 1 tsp Cloves - 4 Cardamom - 2 Cinnamon - 1 inch Bay leaf - 1 Tomato - 125gm Salt and chilli powder according to taste Yogurt - 125gm Oil - 1/2 cup Coriander leaves - handful.
		Wash and dry chicken. Grind ginger and garlic. Chop onion and tomato, whisk yogurt. Keep aside. Heat oil in a pan, fry half of the chopped onion, ginger, garlic till golden. Put in turmeric, powdered garam masala, cloves, cardamom, cinnamon, bay leaf, salt, chilli and tomato. Fry til reddish in color. Add the remaining onions. Fry till the liquid dries up. Then add yogurt and chicken. Fry for few minutes. Give just enough water for the chicken to get cooked. After the chicken gets cooked, dry up the water. Garnish with coriander leaves on top.
		Serves 4 - 6.

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	Majors ..
	Sambal Terong	Aubergine with basil.It's a Malaysian dish with little indianization.
	Potato Moglai	Rich potato curry.
	Chicken Korma	It's a rich chicken curry.East Indian style.
	Chicken do pyaz	Chicken with onions.
	Peas Pilaf	Rice with mild spices and peas.
	Meat Roll.	Rotis with spicy meat filling.