Tag Archives: yoghurt mint sauce

Tandoori King Prawns

We always buy frozen uncooked prawns still in their shells for this mouth-watering starter. Ready cooked prawns are not suitable.
Preparation and cooking time: 15 minutes.
Serves four.Tandoori King Prawns

Remove shells and beards from the prawns, wash and drain.
In a bowl, mix together the prawns and the marinade making sure that the prawns are well coated.
There is no need to marinate these for long and in fact they should not be left for longer than a few minutes.
Preheat your oven to the maximum temperate.
Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.Tandoori King Prawns1
Bake near the top of the oven for 7-8 minutes.
Serve, sizzling on a sizzler dish if liked, with green salad, lemon slices, and yoghurt mint sauce
Note. Instead of baking, the prawns may be grilled under a very hot grill for about five minutes, turning once.
Allow appropriately increased quantities if you wish to serve tandoori prawns as a main course dish.

 

(Picture shows here are not original)

Cucumber Raita

This is a delicious, cooling yoghurt dish excellent served with spicy curries together with rice and/or Indian breads.
Serves four.
Preparation time: 5 minutes.Cucumber Raita

  • 1 pt (570ml) plain yoghurt
  • 1 teaspoon salt
  • 4 inch (10cm) piece of cucumber
  • ½ teaspoon garam masala
  • Freshly ground black pepper

Put the yoghurt and salt into a bowl and beat with a fork until smooth.
Thinly slice the cucumber, place slices on top of each other and cut into strips. Now cut the strips into dice. Scatter over yoghurt.
Cover and refrigerate until required. Sprinkle on the garam masala and black pepper just before serving.cucumber-raita9
NB. Allow the yoghurt to reach room temperature before serving.

 

 

 

(Picture shows here not original)

Chicken Tikka

Delicious tender chunks of chicken are produced following this recipe, lightly spiced but absolutely oozing with flavour.
Preparation and cooking time: 20 minutes (excluding marinating time).

Chicken Tikka
Serves four.
3 large chicken fillets
4 tablespoon plain yoghurt
½ teaspoon red chilli powder
½ teaspoon salt
2 teaspoon cooking oil
Pinch yellow food colouring
Cut each chicken fillet into six equal sized chunks. Wash and drain.
Place all remaining ingredients into a bowl and mix again making sure that all the pieces are well coated with the yoghurt.
Cover and refrigerate for 4-6 hours or a maximum of three days.
Preheat oven to maximum temperature.
Place the chicken pieces on a rack in a shallow baking tray in a single layer.
Bake near the top of the oven for 7-8 minutes.
Serve immediately with a green salad, lemon wedges, and yoghurt mint sauce .
Note. Instead of baking you may grill the fish pieces under a hot grill, without turning, for 6-7 minutes.

(Picture shows here not original)

Seekh Kebabs

These are made from lean minced that is put through the mincer twice. The meat must be lean to give the correct flavour and texture. Mincing twice enhances the binding together of the meat.
Preparation and cooking time: 30 minutes.

Seekh Kebabs
Serves four.
1 egg
1 tablespoon chopped onion
1 tablespoon chipped green capsicum
2 green chillies
2 teaspoon fresh ginger grated
3 cloves garlic
½ lb lean minced lamb, minced twice
1 teaspoon salt
1 teaspoon garam masala
pinch red chilli powder
1 tablespoon finely chopped green coriander
1 teaspoon red food colouring
Blend the egg, onion, capsicum, chillies, ginger, and garlic in an electric blender until smooth.
Pour into a bowl and add all the remaining ingredients and mix thoroughly.
Preheat oven to maximum temperature.
Divide mixture into eight equal parts, and using floured hands, form into sausage shapes about four inches in length.
Place these on a rack in shallow baking tray and cook near the top of the oven for about 10-12 minutes.
Serve sizzling if liked, with a green salad, lemon wedges, and yoghurt mint sauce .