Take some boneless chicken and cut it into medium cubes. Marinate it in salt and pepper. In the meantime mix some chopped green chilli, chopped corriander leaves, chopped ginger and cinnamon powder into some soft cheese spread such as Philladelphia. Cover the chicken pieces in the mixture with your hand rubbing it well. Keep aside for about an hour or more. Now put the pieces together on skewers an inch apart from each other. Grill them for about 5 minutes and after brushing them with a little butter grill them again for another 3 minutes or till light golden in colour. Put it on a plate and squeeze some lemon juice on top. Serve it with fried red onion and Indian bread.
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Heat butter in a saucepan and add whole garam masala. When it starts to crackle, add chopped garlic. Stir for15 seconds. Add sliced onion and sautee them till light brown. Add chopped ginger and green chillies. Sautee till onoins are golden brown. Add grated or dessicated coconut and fried curry leaves. Stir a little. Add chopped tomatoes and stir in high heat till fat seperates. Add Lamb pieces and fry for about 5 minutes. Add water and bring to boil. cover and simmer until tender and the liquid has evaporated. Adjust seasoning. Sprinkle fennel powder and stir. Serve with indian bread or rice.
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To make a 12 cm cake or 6 baby size ones, you need 1/2 tin of diced Mango in syrup or 1 large fresh mango poached in sugar syrup and diced; 150 gms of Digestive Biscuits; 50 gms of Butter; 150 gms Cream Cheese (eg Philladelphia); 75 gms of Castor Sugar; 75 gms of Creme Fraiche; 120 ml of Cream; 30 gms of Italian Amaretti Biscotti crushed.
Drain the diced mango well. To make the base crush the digestive biscuits in a food processor with melted butter. Press this mixture well at the base of the cake tin and chill to set. Whiz the cream cheese (eg Philladelphia) with sugar in a food processor. Whip creme fraiche and cream together until it forms soft peaks. then fold into the creme cheese mix. Then fold in the crushed Amaretti biscuits and the diced mangoes. Spoon this mixture on to the biscuit base and level the top. Chill until firm.Take out of the tin and serve in wedges.
ps.You can use Pear, Peaches, strawberries, mixed fruit peel etc to replace the mango.
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To make enough for four people, you will need
about 750 gms of squid (cleaned, washed and cut into chunks), 400 gms of potato cut into chunks, 4 cloves of garlic finely chopped, 1 large onion chopped, 2 bayleafs, 400gms (one can) chopped tomato, splash of red wine, salt and pepper to taste.
METHOD: Heat oil in a heavy based pan, add the squid and fry till lightly browned. add garlic and onion and fry for another 4/5 minutes. Now add the wine and tomatoes and some water. Bring to a boil and let it simmer. Cover and cook on low haet for about an hour, stirring from time to time. Add the potatoes and add water if required, Check for seasoning. Cover and cook for about 30 minutes till the potaotes are sof and the dish has thickened. Serve with rice or bread and green vegeatbles or salad.