Tikka (Bullets)

Ingredients: (Serves 6)
2 medium potatoes, boiled, peeled and mashed
1 cup of green beans, finely chopped
1 cup of carrots, finely chopped
1 onion, finely chopped
1 tomato, chopped
1 tsp ginger paste
1 tsp garlic paste
Fresh coriander
Juice of 1 lime
1/2 tsp garam masala
1 egg white
Breadcrumbs
Oil for deep frying

Method:
1. In a frying pan, heat 2 tbsp of canola oil. Add onion and fry until golden brown.
2. Add garlic paste, ginger paste and saute for another minute. Add carrots, green beans and cook for a few minutes.

3. Add garam masala, salt, pepper, tomato, fresh coriander and potato. Then add lime juice. Stir the mixture and slowly add breadcrumbs until the mixture thickens.
4. Form small "bullets" using the mixture.
5. Dip the "bullets" into the egg white, then breadcrumbs. Deep fry the bullets until gold brown. Serve hot.

(Recipe from Indian Cuisine and Cooking Course by Montreal Consultant and Swadisht Restaurant)

Murgh Makhani (Butter Chicken)

Butter chicken is a restaurant classic, originating in Delhi. It is based on using up the remains of the tandoori marinade.

Ingredients:

1/2 cup natural yogurt
1/2 cup ground almonds
1/2 tsp chili powder
1/4 tsp cinnamon powder
1 tsp garam masala
1/4 tsp cardamom powder
1 tsp grated ginger
1 tsp garlic pulp
400g can tomatoes
1 kg chicken, skined, boned and cubed
1 tbsp butter
2 medium onions, chopped
2 tbsp fresh coriander, chopped
4 tbsp of fresh cream (cream de leite)

Method:

1. In a blender, blend yogurt, all the dry spices, ginger, garlic, tomatoes and salt. Add almonds, blend for another 20 sec. Marinate chicken overnight with this mixture.
2. Heat butter in a frying pan. Add onions and fry until brown. Add the chicken mixture and stir fry for about 10 mins.
3. Stir in about half of the coriander and mix well. Add fresh cream and stir in well. Bring to a boil. Garnish with remaining chopped coriander.

(Recipe from Indian Cuisine and Cooking Course by Montreal Consultant and Swadisht)

Kalakand

Ingredients:
400g condensed milk
200g milk powder
2 tbsp butter
1 L whole milk
100g semolina
1/2 tsp cardamom powder

Method:
1. Mix whold milk and milk powder, bring to a boil. Add condensed milk.
2. Stir constantly. Add butter and keep stiring.
3. Add cardamom, butter and semolina. Continue mixing until the mixture becomes thick.4. Spread it on a greased container. Place it in the oven at 180 degress for 30 mins. Sprinkle crushed almonds or cashews on top. Cool and serve.

(Recipe from Indian cuisin and cooking course by Montreal Consultant and Swadisht)

Lamb Vindaloo

Makes 2 servings:

Ingredients:
500g diced lamb
1 large brown onion
1 cup chicken stock



vindaloo paste: (combine and let it stand for 1/2 hour before cooking)
1 tsp ground cumin
1/2 tsp chilli powder
1 tsp black mustard seeds
1 tsp ground cinnamon
2 tbsp white wine vinegar
1/2 tsp salt
1/2 tsp sugar
1 tsp ground turmeric
1 cardamom (optional)
4 gloves
1/2 tsp black pepper
2 cloves garlic, crushed
1 tsp ground ginger

Directions:
1. Cut lamb into 1 ince pieces. Brown meat, set aside.

2. Cook onion in the same pan, until soft. Add vindaloo paste, until fragrant. Add stock, return meat to pan; bring to a boil. Reduce heat; simmer, uncovered over low heat for about 1 hour or until meat is tender. Stir occasionally.