A selection of Indian cuisine recipe (19.02.15)

MUTTON KURMA
1 kg mutton meat (leg)
2 onions (cubed)
Ghee and oil (5 tbl)
1 tsp whole jeeru
Taj, lavang and elachi
3 tbl ginger garlic masala
1 tsp salt
1 tsp arad
1 tbl dry dhana
1 small plain yoghurt
1 tin coconut milk
1 tin tomatoes
3/4 cup cashews
Make vagaar with onions and nuts. Remove from stove. Meanwhile add yoghurt to meat and marinate for a while. Put vagaar in a liquidiser with coconut milk and tomatoes. Braise spices in a pot, when aroma arises add meat and coconut milk mixture. Leave to cook on low heat for about 2 hours or until meat is nice and tender and sauce should thicken. Garnish with greens

GARLIC NAAN
2 cups self raising flour
2 tbl oil
1 ½ tsp sugar
1/2 tsp salt
3/4 cup milk and water (mix together)
Garlic butter
Mix flour, oil and salt together. Make a soft dough with milk and water, cover dough and leave for an hour. Divide into 8 balls, roll and fry on tava with garlic butter, when naan is done cover with a cloth and serve with kurma

SHRIKHAND
400gr thick yoghurt
Pinch of saffron
Pinch of nutmeg
15 ml warm milk
1/4 cup icing sugar
1/2 tsp elachi powder
45 ml honey
125 ml whipped cream
Place a piece of muslin cloth in a into a colander and over a bowl, fill the yoghurt into the cloth, leave in the fridge overnight so that excess water drains out. Steep saffron in warm milk, put the drained yoghurt in a bowl and stir in saffron mixture, icing sugar, elachi and nutmeg. Fold in half the honey and whipped cream. Divide mixture into small bowls and chill in fridge, before serving garnish with extra honey, almonds and pista.

BOMBAY CRUSH
1 cup water
2 tbl sugar
1 tsp ghas powder
Colour and flavour
Boil and leave to set.
Mix about 1 liter milk with with Dias rose syrup (as sweet as u prefer) soak 1 to 2 tsp tukmuria seeds in cold water till it swells then drain.
In a tall glass add little bit grated ghas, little tukmuria and top 3/4 way with milk, add 1 big scoop of vanilla ice cream, decorate with pista and rose petals and serve.

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