Cooks Indian Stylee

Ghohi Masala


1 Large cauliflower
1 Bay leaf
4 Cardamoms
1 Clove
1 Cinnamon stick
1 Tablespoon mustard seeds
2 Tablespoons poppy seeds
2 Onions, chopped
2 Oz. root ginger, grated
2 Garlic cloves crushed
1/2 teaspoon turmeric
3 Tablespoon tomato puree
2 Oz. butter
4 Green chillis, copped
1 Lb. tomatos, quartered
1/2 pint natural yogurt


Divide the culiflower into florets and steam for 15 minutes

Place the bay leaf, cardamoms, clove, cinnamon, mustard and poppy seeds in a small pan and roast over a low heat until they give off a strong aroma.
Cool slightly, then grind to a powder.
Add half the onion, ginger, and garlic and work to a smooth paste.

Mix the tomato puree with 1/4 pint water.
Melt the butter in a pan, add the remaining chopped onions ans chillis and stir until soft.

Add the tomatos to the tomato liquid.
Bring to a boil and simmer 5 minutes.
Stir in the yogurt and culiflower thouroughly.
Cover and simmer for 15 minutes.

Grilled liver


2 Oz. oil
1 Tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon chilli powder
2 teaspoons salt
2 Tablespoon tomato puree
1 Tablespoon brown sugar
1 Tablespoon lemon juice
6 portions lamb's liver, about 6 Oz. each, each piece cut in 2.

For the garnish:

1 small lettuce, shredded
1 lime, sliced


Place all the ingredients except liver in a large bowl and mix thoroughly.
Spread the mixture over the liver until every piece is well coated.
Cover and leave to marinate for 30 minutes.

Before cooking, toss the liver well in the mixture.
Place the liver on the rack in a grill pan and under a moderate fire grill for 10 minutes on each side.
Serve immediately on a bed of lettuce, garnished with lime slices.

Spiced Fruit Salad


2 oranges
2 pears
1 apple
2 guavas
2 bananas
juice of one lemon
1 teaspoon round ginger
1 teaspoon garam masala
1/2 teaspoon fresh ground black pepper


Peel the oranges and divide into segments, removing all pith and pips.
Peel, core and quarter the pears and apple, then cut them into thick slices.
Peel the guavas and cut into chunky slices, including the seeds.
Peel the bananas and slice thinly.

Place the fruit in a serving bowl and sprinkle with the lemmon juice.
Mix together the spices and salt, then sprinkle over the fruit.
Fold very gently until each piece of fruit is coated in the lemon and spice mixture, then cover tightly and chill in the refrigerator for about 2 hours before serving.

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