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27 Mar 2014

Guava Creamy drink

4 guavas
1/2 cup - cream
Water as required
Black salt
Dry mint
Soda water
Dry powder of cumin
Lemon juice

Slice the guavas and deseed them.
Put in a pan, cover with water, boil and simmer till water is coloured.
Cook till half.
Cool and churn with lemon sugar.
Add both the salts, mint and cumin powder and mix with soda water.
Put ice cubes in glasses and pour cream, then pour the liquid.
Mix well and serve.



For the Chicken Marinade
1 tbsp.  yoghurt
1 tbsp honey
1 tbsp lime juice
1 tsp paprika
½ tsp coriander powder
½ tsp cumin powder
1 tsp tandoori powder
½ tsp black pepper
For the Mango Chilli
2 tbsp mango chutney
½ tsp chilili powder
½ lime, juice
1 tbsp vegetable oil
3 tbsp. Yoghurt
½ whole cucumber grated
½ tsp salt
¼ tsp cumin powder
½ tsp dried mint leaves
Onion Salad
½ Red Onion
½ Lime Juice
1 small bunch of fresh coriander, chopped
Other ingredients
2 Chicken breasts sliced into strips
mixed pepper, cut into strips
1 Medium white onion, cut into strips
1 Pack of Roti’s or Fajitas to wrap
Fresh coriander for garnish


Marinade the Chicken
In a bowl add all the marinade ingredients except the salt.

Mix well and add the chicken.

leave to marinade for a few hours (the longer you leave it the better the taste)
Prepare the dips
For the Raita first grate the cucumber, then squeeze to release the excess water. Pour this away. Then mix the rest of the Raita ingredients togeher. Raita is best kept in the fridge for a while to develop the taste.
For the Mango chutney mix all the ingredients together in a small bowl, taste and set aside when ready
For the Onion Salad chop and mix all the ingredients together
Cook the chicken
Add the salt to the marinaded chicken and mix well
Use a skillet/Griddle pan for best results (even better a BBQ!).

Heat your griddle pan till really hot and just smoking, then add the chicken strips.

Allow to brown then begin turning (add a little oil if too dry).

After 5 minutes move to one side and add the vegetables and cook along side.
When cooked remove from the heat.
If you have a sizzle plate pre-heated in the oven, then add a little of the hot mango chutney mix to this.

Then add a layer of the vegetables.
Then the chicken on top. This keeps everything warm while you are “wrappin


A chewy fudge-like sweet, Guava Cheese is best made with fresh guavas. They are a rich source of vitamin C - from 3-6 times more than in oranges to almost 30 times more than that found in bananas! Most of this vitamin C is found in the skin of the fruit.


1 kg soft guavas
Sugar (amount based on how much pulp you get out of the guavas)


Cut the guavas into quarters and remove the seeds.
Put the seeds in a sieve and add a small amount of water. Rub into the sieve and press down with a flat spoon so as to extract the
pulp surrounding the seeds, into a bowl kept below the sieve.
Blend the gauva pieces to s smooth pulp in your food processor.
Measure how many cups of pulp you have - include the pulp removed from around the seeds.
Put all the pulp into a large, flat, heavy-bottomed dish on a medium flame.
Add sugar to the amount of one cup less than the number of cups of guava pulp.
For example, if you had 6 cups of pulp, add 5 cups of sugar to it.
Cook, stirring frequently, till it becomes hard to stir and the
guava cheese begins to come away from the sides of the pan.
Grease a platter and spoon the guava cheese onto it. Spread into a thick layer.
Allow to cool a little and while still warm, cut into diamond shapes.
When completely cooled, store in an air-tight container.

Chettinaad Masala

( Indian masala recipes Specials - Dry masala recipes )

50 - red chilies (discard stalks)
10 tbsp - coriander seeds
2 tbsp - black pepper corn
5 tbsp - saunf
5 tbsp - poppy seeds
10 - cloves
5 to 6, 1½ pieces - cinnamon
10 - cardamom
few dagad phool  
2½ piece - turmeric

Roast all the ingredients with very little oil, cool and powder together.
Cool and store in an air tight container.


2 cups of White Lentils (Urad Dal) (skinned and split) (pre-soaked)
A pinch of Baking Soda
½ tsp. Salt
A pinch of Asafoetida (Heeng)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Cumin Powder (Pisa Zeera)
Plain Yogurt
Cooking Oil (for deep frying)
Chaat Masala (for garnish)
Imli Chutney (for garnish)

How to make Hyderabadi Dahi Baray:
Wash the lentils well in warm water. In a grinder, grind the lentils into a paste then add the rest of the spices. Mix well and set aside for 30 minutes.
Put cooking oil in a deep frying pan or karahi on high heat. Once the oil gets hot, turn the heat to medium and drop a tablespoon of mixture at a time in the oil and fry until golden brown. Then remove from oil and put the baray on a paper towel to absorb any extra oil.
In a separate dish, beat the plain yogurt by adding a little water to form a paste. Add salt, red chilli powder and cumin powder. And whip well.
Then take cold water in a separate bowl and put the baray in the water for a minute or so or until they are soft. Then squeeze the baray with your palms to drain out the water and add them to the prepared yogurt mix. Repeat this process until all baray mix is gone.
Garnish with chaat masala and Imli Chutney . (Refrigerate until cold for better taste.)


Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4

250 gm of boneless chicken, cubed
2 onions, minced
1 tomato, pureed
1 tbsp of tomato paste or sauce
1 tbsp of butter, ghee, or oil
1 tsp of minced garlic
1 tsp of minced ginger
2 tsp of coriander powder
1 tsp of chilli powder (use Kashmiri chilli powder for better results)
1 tsp of garam masala or chicken masala
1 large pinch of kasuri methi / dried fenugreek leaves
1 cup of milk
3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
1-2 tsp salt (adjust to taste)
1/4 tsp of turmeric powder
1 small bunch of coriander leaves / cilantro, for ganish

How to Make Butter Chicken:
Heat the butter in a pan and add the minced onions. Fry until golden brown
Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft.
 The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil
Adjust salt, garnish with the coriander leaves, and remove from fire
Serve hot with tawa naan, vegetable pulao, or jeera rice

Note: You can slightly fry the chicken before adding it to the gravy.
I haven't tried this but what I'd do is marinate the chicken pieces in ginger, garlic, turmeric, and chilli powder and lightly saute it until half-cooked.
Then proceed with the rest of the recipe for Butter Chicken above.