Yeast Recipe Nans

Preparation and cooking time: 30 minutes, plus an hour to prove the dough.Yeast Recipe Nans

  • ¼ pt (150ml) milk (hand hot)
  • 2 tablespoon castor sugar
  • 2 tablespoon dried active yeast
  • 1 lb (450g) plain flour plus extra for dusting
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoon vegetable oil
  • ¼ pt plain yoghurt, beaten
  • 1 large egg, beaten
  • A little melted vegetable ghee

Pour the milk into a bowl and stir in the sugar and the yeast. Set aside for 15 minutes until the mixture is frothy.
Sift the flour, salt, and baking powder into another bowl. Add to it the yeast mixture and all the remaining ingredients (except the ghee), and mix into a dough.
Place the dough onto a clean surface and kneed it for ten minutes or so, until it is smooth.
Put the dough in a greased bowl, cover with greased cling film, and set aside in a warm place for about an hour. The dough will double in size.
Kneed the dough again lightly before proceeding to make the nans as described in the previous recipe.

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NanFor six nans.
Preparation and cooking time: 30 minutes approx.

  • 1 lb (450g) SR flour plus extra for dusting
  • ½ teaspoon salt
  • ½ teaspoon Baking powder
  • 2 tablespoon vegetable oil
  • 4 tablespoon plain yoghurt beaten
  • 2 Eggs (beaten)
  • ¼ pt (150ml) water approx.

A little melted vegetable ghee
Sift the flour, salt, and baking powder into a bowl. Add the oil, yoghurt, and eggs and mix in with a fork.
Now add the water little by little, and using your hands, bring the flour together to make a soft dough.
Need the dough with damp hands for a minute or two until it is smooth; cover it and leave to rest for at least 15 minutes.
Meanwhile, pre-heat the oven to the highest temperature. Put a heavy baking tray to heat in the oven, and pre-heat your grill.
Divide the dough into six equal portions. Dust your hands and taking one portion, roll it into a ball in the palms of your hands.
Roll the ball out into a tear shape, or a round if you prefer.
Carefully take the hot baking tray out of the oven, slap the nan onto it and immediately return to the oven for about three minutes.

Remove the baking tray and the nans from the oven and place then under a hot grill for 30 seconds to brown lightly and crisp the top.
Brush the top with the melted ghee and wrap in a clean napkin or tea towel and keep warm.
Repeat the process with all of the remaining dough. Make nans two at a time if the size of your baking tray and grill will permit.
Serve immediately.

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Chicken Curry

This is a basic curry dish which is simple to make requiring little other than the cooked chicken and the curry sauce. If you wish to make this into chicken madras use one teaspoonful of chilli powder.

Double this amount and you will get a vindaloo. This recipe serves 3-4.

Chicken CurryPreparation and cooking time: 15 minutes approx.

  • 5 tablespoon of vegetable oil
  • ¾ pint (425ml) curry sauce (page 20)
  • 1 teaspoon salt Pinch of chilli powder
  • 1 lb (450g) chicken cooked as on page 52
  • 1 level teaspoon of garam masala
  • ½ level teaspoon ground cummin Pinch of ground fenugreek
  • ½ tomato thinly sliced
  • 1 tablespoon finely chopped green coriander

Heat the oil in a large, deep frying pan, and add the curry sauce, and bring to the boil.   Without reducing the heat, add the salt, chilli powder and chicken, and continue cooking for about five minutes. Now turn down the heat and stir in the garam masala. Ground cummin, and dried fenugreek. Simmer for a further 2-3 minutes.

Put in the sliced tomato and half the coriander and cook for another two minutes. Skim off any excess oil and serve sprinkled with the remaining coriander.

A little trick. During the last couple of minutes of cooking a restaurant chef will often stir in a teaspoon or so of the marinade used for tandoori chicken. This improves the texture and flavour of the sauce and well as improving colour. –


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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.

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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 .

Tandoori Chicken

The secret is to buy a chicken of weight no more than 3lb (1kg 250g). If you buy portions, ensure that these are from small chickens.
For a main course, double the quantities of everything (including the marinade).

Tandoori Chicken
Preparation time: 25 minutes. Serves four (starters).

1 whole chicken or portions
2 cups tandoori marinade
Quarter chicken if using a whole one, and remove the skin. Make deep slits into the skin right down to the bone, four into each leg portion and two into each breast portion. Wash, and drain well or wipe off excess moisture with kitchen paper.
Now put the chicken into the bowl containing the marinade and mix thoroughly making sure that the marinade goes into the slits.
Cover and refrigerate for at least six hours but preferably overnight. The chicken may be kept in the marinade for up to three days without spoiling.

Tandoori Chicken1
Preheat oven to maximum temperature.
Shake off excess marinade from the chicken and place on a rack in a shallow baking tray. Bake near the top of the oven for about 20 minutes. Test with a fork to make sure the chicken is cooked, when the flesh comes away from the bone easily.
Serve immediately, sizzling if preferred, with a green salad, lemon wedges, and yoghurt mint sauce (recipe page 16).

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Special Fish Curry (Kingfish)


You Need:

  • 500 gm (or 3-4 palm size slices) of king fish/surmai/iswon or pomfret
  • 1/2 tsp tamarind paste or 1 marble size tamarind dissolved in 1 tbsp water
  • 1 medium size onion sliced
  • 1 green chilli (optional) * see notes
  • 1 tsp vinegar (option) * see notes
  • 2 tbsp oil for frying
  • 1 tbsp chopped coriander for garnishing (optional)

For the masala

  • 6-7 long dry red chillies (Bedgi) * see notes
  • 5 peppercorns (kali mirch)
  • 2 cloves (laung)
  • 1/2 inch cinnamon stick (dalchini)
  • 1 pod of cardamom (elaichi)
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp cumin (jeera)
  • 1/2 tsp mustard (rai)
  • 1/2 inch ginger
  • 6 flakes of garlic (Indian) with skin
  • 3 tbsp coconut milk powder or 3-4 tbsp grated coconut (optional) *see notes
  • 1/2 onion (optional) * seet notes
1. Wash & drain the fish on a colander. Using a little water grind all the ingredients mentioned in ‘For the masala‘ to a fine paste. Reserve the masala water from the mixer jar.
2. In a large pan or wok heat the oil & fry the sliced onion till golden brown. Add the green chilli (optional) and fry till it turns translucent. Add the ground masala paste & fry on a slow flame till the oil leaves the sides of the pan.
3. Add the reserved masala water, salt to taste, tamarind juice, vinegar (optional) and bring the gravy to a boil. Add the fish pieces gently and carefully cover them with gravy. Cover & cook on a medium flame for about 2-3 minutes.
4. Turn off the flame, garnish with chopped coriander & serve hot with rice
1. I skipped the green chilli & vinegar and adjusted the tamarind juice as per my taste.
2. The original recipe asked for 10 long chillies and 10 peppercorns. I reduced these quantities as I prefer moderately spicy curries. However, you can add the extra chillies by deseeding them. Instead of doing this I added the coconut milk powder & onion (mentioned as optional items above) as they help in increasing the quantity of gravy.
3. If you are using very large slices of Surmai fish wash them carefully as they break easily.

Chicken Ghee Roast

Chicken Ghee Roast (6) - 1

You Need:

  • 1 kg chicken
  • 1/2 cup ghee (clarified butter) * see notes
  • 2 tsp sugar
  • a few curry leaves
  • 2 tbsp chopped coriander

For the marinade

  • juice of 1 lime
  • 1/2 cup thick curds (yogurt)
  • 1 tsp turmeric powder
  • salt to taste

For the masala

  • 10 Kashmiri chillies * see notes
  • 8 Kumti/Bedgi chillies
  • 12 peppercorns (kali mirch)
  • 1 tbsp coriander (dhania)
  • 1/2 tsp cumin (jeera)
  • 1/4 tsp fenugreek (methi) *see notes
  • 12 garlic flakes with skin
  • 1/2 tsp tamarind paste or 1 marble size tamarind soaked in 2 tbsp water

1. Cut the chicken into medium size pieces, wash & drain on a colander. Marinate it with the ingredients mentioned under ‘For the marinade‘ and refrigerate for 4 hours or more (I marinated it for 1 hour)
2. Heat a tawa or non stick pan & dry roast the chillies, peppercorns, fenugreek, coriander & cumin seeds. Take care to see that the chillies don’t burn otherwise they will let out a bitter taste. Using a little water grind all these ingredients along with the garlic & tamarind to a fine paste. Retain the masala water from the mixie.
3. Heat 1/4 cup of ghee in a wide thick bottomed pan and add the marinated chicken pieces and cook over an open flame till the pieces are almost cooked. Transfer the pieces to a vessel and the liquid (gravy) to another bowl.
4. In the same pan add the remaining ghee and fry the ground masala for 5-6 minutes or till the raw smell vanishes and the oil leaves the sides of the pan.
5. Add the fried chicken pieces 1/2 cup of the reserved liquid & salt to taste (remember that the marinade already had salt – so go easy on the salt). Cook on a medium high flame till the masala dries up. Add the sugar & mix.
6. Garnish with curry leaves & chopped coriander leaves & turn off the flame
7. Serve hot as an appetizer or as a side dish with rice

1. You can use upto 1 cup of ghee for this dish, however I have halved it for health reason
2. If you wish increase the Kashmiri chillies upto 30 chillies – note that Kashmiri chillies are great for their colour but are less spicy. You can use a blend of Bedgi (medium spicy) or Harekala (very spicy) for the desired level of spice. See pictures of all 3 varieties of chillies here
3. Increase the Fenugreek seeds (Methi) upto 1/2 tsp if you prefer the chicken slightly more bitter.

Squid (Koonthal) Butter Garlic

You Need:
  • 200 – 250 grams of squid/Koonthal (approx 2 medium sized)
  • 8 big cloves of garlic finely chopped (approx 2-3 tablespoons)
  • 4-5 cubes of butter (the size of sugar cubes, approx 1 tsp per cube)
  • 2-3 tablespoons of lime juice (Add 1 tsp of olives / caper brine – optional)
  • freshly ground pepper (approx ½ teaspoon or to taste)
  • 3 tablespoons of fresh coriander or parsley finely chopped
  • 1 tbs of olive oil (not extra virgin)
  • salt to taste
For garnishing:

  • 1 tablespoon of spring onion greens finely chopped
  • ½ teaspoon of chilli/paprika flakes
1. Clean the squid and cut it into rings. Keep aside on a colander till required.
2. Heat the oil in a frying pan that is big enough to accommodate the squid without over crowding the pan. Set the heat on a high and when the oil is really hot (but not smoking!) add the squid and spread it evenly on the pan. Sprinkle salt to taste and let it fry for about a minute.
3. Next, add the garlic and crushed pepper and stir fry the squid for about a minute
4. Toss in the fresh coriander or parsley and the lime juice and stir for about half a minute
5. Now add half of the butter and salt only if required (only if you have used unsalted butter) and mix well till all the butter is melted.
6. Finally, reduce the heat and add the remaining butter. When it has melted, garnish with spring onions greens and chili flakes.
7. Remove from heat and serve hot with rice as an accompaniment to a meal or just as a party starter.Note:
1. Once the squid has been cleaned the preparation of this dish does not take long as squid ideally needs just a few minutes to cook. When over cooked it tends to turn chewy and rubbery.

Cookie Ice Cream Sandwiches

ice cookie       Yummy! How can you go wrong with this dessert? Everybody likes these! I used frozen vanilla yogurt and           store-bought soft bakery cookies. They were great.






1 scoop vanilla ice cream
2 cookies (any kind of cookies)

1. Get one cookie and get the ice cream and put the scoop of ice cream on the one cookie.
2 Then get the other cookie and put them together.
3 Now you are done.
4 Enjoy!
5 So simple isn’t it!

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