Ingredients:
400gms Rajma (Red kidney beans)
2 onions
3 tomatoes
2 green chilly
1/2 tsp turmeric powder
1tsp red chilly powder
1tsp garam masala powder
1tbsp tomato ketchup
Salt to taste
1 tblsp oil
corriander leaves to garnish
Method:
If using fresh Rajma, soak it and cook in a pressure cooker with little salt and keep it aside.
Grate the onions. Heat the oil and fry onions till golden brown.
Add cut green chillies and finely chopped tomatoes.
Add turmeric, chilly and garam masala powders with required amount of salt.
Remember canned beans contain salt.
Cook till oil seperates. Add the rajma with little water and ketchup and let it cook for another 10 minutes in a low flame.
Garnish with coriader leaves and serve with Cumin(Zeera) rice.

Ingredients:
1 tblsp coconut oil(Any cooking oil can be used)
5 whole green cardamom pods(hari elaichi)
5-6 cloves(laung)
2 large cinnamon sticks
2 large onions, finely chopped
15 cloves of garlic, finely chopped
1 1/2 tsp ginger paste
2 green chilies, finely chopped
2 ripe tomatoes, pureed
A bunch of curry leaves
2 tsp coriander powder (dhania powder)
1/2 tsp turmeric powder(haldi) 1 tsp red chili powder (lal mirch powder) 1 cup coconut milk
2 tblsp coconut cream
Salt to taste
1 kg prawns, shelled and deviened
Method:
Heat the coconut oil in a wok and add the whole spices like cinnamon, cardamom and cloves.
Once they start spluttering, add the chopped onions and fry till they become golden in color.
Now add the garlic, ginger paste, green chilies and curry leaves and fry some more.
You can now put in the tomato puree and mix well.
After 2 minutes, add in all the ground spices, salt and saute till you can see oil separating over the mixture.
Add the prawns to the mixture and stir for two minutes.
You should now put in the coconut milk and boil on low heat for five minutes.
Stir in the coconut cream and serve hot the Prawn Malabar Curry with rice.

Ingredients:
21 oz prawns
2 medium onions
4 medium tomatoes
4 tbsp vegetable oil
2 cinnamon sticks
4 cardamom pods
4 cloves
2 green chillies
2 tbsp ginger and garlic paste
salt to taste
half tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tbsp cumin powder
1 tbsp tomato paste
2 cups (1 pint) hot water
half tsp garam masala powder
Method:
First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell.
Rinse the prawn again.
Peel and finely dice 2 onions, then 4 tomatoes.
Then chop 2 green chillies.
Put a large non-stick frying pan over a medium heat. Add
3 tablespoons of vegetable oil
2 sticks of cinnamon
4 cardamom pods
and 4 cloves.
Fry for about 30 seconds, stirring continually.
Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.
Now add 2 tablespoons of ginger and garlic paste. Stir well for a couple of minutes.
Add
1/2 a teaspoon of turmeric,
1 teaspoon of red chilli powder and
1 teaspoon of coriander powder
half a teaspoon of garam masala
and fry for 5 minutes over a low heat, stirring frequently.
Add the finely chopped tomatoes and1 tablespoon of cumin powder. Then stir. Add 1 tablespoon of tomato paste and stir it in. Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.
Turn the heat back up to high and add the prawns to the pan. Add salt to taste.
Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.
Lay the coriander leaves onto the curry, and serve.

Ingredients:
2 pounds skinless boneless chicken meat -- cut
into 1 1/2-inch pieces
3 tablespoons fresh lemon juice
2 teaspoons salt
1/2 cup plain yogurt(Curd/Dahi)
1/4 cup sour cream
2 tablespoons fresh cilantro -- minced(haradhanya)
1 tablespoon fresh ginger -- peeled and grated
2 teaspoons fresh garlic -- minced
1 tablespoon garam masala
1 teaspoon pepper
4 teaspoons vegetable oil(Cooking oil)
Method:
Place the chicken pieces in a bowl and rub them with the lemon juice and 1
teaspoon of the salt.

In a small bowl, combine the yogurt(curd/dahi), sour cream, cilantro, ginger, garlic,
garam masala, pepper,and the remaining 1 teaspoon salt.
Pour over the chicken and stir well to coat thoroughly. Carefully fold in 2 tablespoons of the oil. Cover and marinate for 1 hour at room temperature
or overnight, in the refrigerator.

Preheat the broiler or grill to maximum temperature and place the broiler pan 5 inches from the heat. Or, preheat the oven to 500 degrees F.

Thread 4 or 5 pieces of marinated chicken onto each of four 10-inch metal skewers, leaving about 1/4 inch between each piece. Brush with some of the remaining oil and broil or roast, turning and brushing occasionally with any remaining marinade, until the chicken is opaque throughout and firm to the touch, 7 - 9 minutes. Toward the end of the cooking time, and again just before serving, brush the kabobs with some of the remaining oil to give them extra gloss. Transfer to a warmed platter and serve immediately.

Ingredients:
500 gm mutton mince(kheema) cup channa daal2 tbsp Cooking oil6 green cardamoms (choti elaichi)4 cloves (laung) tsp allspice (kebab chini)2 sticks cinnamon (dalchini)2 bunches mountain moss or pathar ke phool (optional) tsp black cumin seeds (shah jeera)100 gm onion20 flakes garlic1 tsp red chillie powder tsp turmeric2 tbsp - fresh coriander2 tbsp fresh mint(pudina)2 green chillies ,oil to shallow fry.For the filling250 gm hung yogurt(curd/dahi),200 gm onions2 green chillies2 tbsp taaza dhaniya,2 tbsp taaza pudina,1 tsp black pepper,salt .

Method: Heat oil in a handi. Add green cardamom, cloves, all spice powder, cinnamon, mountain moss and royal cumin seeds. Stir over medium heat. Add the meat that has no fat. Add onions and garlic, then the channa daal salt, red chillies and turmeric. Now add the coriander, mint and green chillies. Stir. Add 2 cups of water, bring to a boil till the daal is cooked and the water is completely absorbed. When the meat is cooked, remove, cool and transfer to a blender and mince. For the filling, take hung yogurt, add onions, deseeded green chillies, chopped coriander and mint. Add black pepper and mix it all in a bowl.Now flatten each mince ball, place a portion of the filling in the middle and cover to make one inch patties. Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they are brown.

Ingredients:
2 tbsp Olive oil (cooking oil,I use olive oil)
1 medium Onion
2 Cloves garlic
1 Green chilli
3 cm of fresh ginger
2 Chicken breasts
2 tsp Mild to medium curry powder or paste
¼ tsp Salt
1 tsp Tomato purée
4 ¼ fl oz Water
Green pepper (hari mirch)1Teaspoon
Method:
Finely chop a medium sized onion.
Crush 2 cloves of garlic with the flat of a knife, and peel away the skin. Chop finely.
Cut one green chilli in half, and, take out the seeds. Chop finely .
Remove the stalk from one green pepper, and cut it in half. Remove the seeds and the white inside and cut the flesh into small slices.
Cut the rough outer skin from about 3 centimetres or 1 to 2 inches of ginger. Then, grate.
Chop two chicken breasts into small bite-size pieces.
Heat the oil
Heat a non-stick frying pan over a low to medium heat. Add about 2 tablespoons of vegetable oil.
For a richer curry, use 2 tablespoons, or 30ml, of butter instead of oil. Start to fry
When it's hot, add the chopped onion, garlic and chilli. Fry for about four minutes or until the onions are soft and translucent, stirring occasionally.
Now add 2 teaspoons of curry powder or paste, 1 teaspoon of tomato purée, and 1/4 teaspoon of salt. Stir everything for about 30 seconds
Add the chopped chicken to the pan, and cook for 3 minutes in the pan, until it's almost cooked. Stir continuously to stop it sticking.
Now add 125ml or 4 1/2 fl oz of cold water to the pan.lower the flame and simmer for 5 minutes. It should bubble gently. If you'd prefer a thinner sauce, you can add another 125ml of water and cook for 3 minutes longer.
Finally add the grated ginger and chopped pepper, and cook for another minute.
Serve hot with rice, naan or chapati.