Author: admin

Honestly, I cannot express in words my love for this raita. Its creamy yoghurt with the fresh little bites of tomatoes and onions along with the delightful tenderness of the chicken pieces is out of this world. I love pairing this dish with rice, but it tastes just as good alone too!

Firstly, you have to marinate your chicken but it is entirely up to you weather you want to make it from scratch by mixing all the chicken marinate spices or if you would like to use half a packet of Shan’s tandoori chicken masala (You can buy it from Indian or Pakistani grocery store). Make sure you marinate the chicken for 2 hours, cook it, then dice it. Now mix lemon juice into the chicken and smoke the chicken using coal.

Next mix the chicken, tomatoes, green chilli, onion, green coriander and cumin seeds into the yoghurt and viola, you’re done!

Ingredients:

• Yoghurt 1/2 Kg
• Chicken (boneless) 300g
• Lemon juice 1 tbsp
• Tomatoes (diced) 1 medium sized
• Green chilly (thinly sliced) 1
• Onion (diced) 1 small
• Green coriander (chopped) 1 handful
• Cumin seeds (slightly panfried and ground) 1/2 tsp

Chicken marinate spices:

• Red chilly powder 1/2 tsp
• Garam masala 1/2 tsp
• Ginger and garlic paste 1/2 tsp
• Salt to taste
• Red food colour

In our backyard we have a very healthy ballerina  apple tree. Each year it almost doubles in the number of apples grown. It is quite amazing. Early this year the tree grew so many apples that we made three batches of apple chutney. It was so delicious we just had to share it with our family and friends. Plus it’s a very wholesome and tasty Christmas present! You could also make this flavourful chutney out of green mangos.

Start off by cooking the apple, onion, salt, black pepper, red chillies and cinnamon in a pot till the apple and onion soften. Next add brown sugar, vinegar and nuts to the pot. Cook for 3-4 minutes till the sugar dissolves.

All finished! Wasn’t that easy? Now go enjoy your chutney with some bread, parathas or even plou, enjoy!

Ingredients:

• Apples  (sliced) 1 Kg
• Onions  (thinly sliced) 1/2 Kg
• Brown sugar or jaggery  1/2 cup
• Apple cider (vinegar)  2 tbsp
• Nuts (almond peeled, dried dates, coconut)  1/2 cup
• Salt to taste
• Whole black peppers  1/2 tsp
• Red chilli powder   1/2 tsp
• Cinnamon stick   1 inch

This delicious dish is by far my favourite curry! It spreads an irresistible aroma throughout your whole house. Each bite of the tender, flavourful chicken and creamy sauce will leave you craving more. Now that’s what I call a spectacular meal!

Now its your turn! To start off cut the chicken into 4-5 pieces per chicken breast. Now you can marinate it with the tandoori masala and set it 30mins. After that you can grill the chicken until fully cooked.

Next you can place the butter and oil in a pan, then add the ginger, garlic, cashew nut paste, tomato paste, chili paste, paprika and salt. Cook this for 10-20 seconds until the aroma has developed. Now you can add the cream to the pan and cook till the cream has warmed up. Then you can add the delicious chicken pieces. Finally, if you like you can garnish your dish with onions, although this is optional.

And you’re done! Go and enjoy your flavourful chicken makhni with your family who are probably wondering what that flavorous smell is. You can also pair this with naan to tie together the dish!

Ingredients:

• Boneless chicken breast 1/2 Kg
• Butter 1 Tbsp
• Oil 1 Tbsp
• Thinly sliced ginger and garlic 1 Tbsp
• Tomato paste 2 Tbsps
• Chili paste 1 Tbsp
• Cashew nut paste 2 Tbsps
• Paprika 1/2 Tbsp
• Salt to taste
• Shan tandoori chicken masala 1/2 Packet
• Cream 300ml

I’ve had nuggets from tons of places but I’ve not yet found any as good as these. I would happily trade a real gold nugget for these ones any day! This recipe can turn into an enjoyable family activity as well as it requires many roles to be done at one time.

Start of by peeling the garlic and zesting the lemon. Now place your crackers into a food processor with the garlic, butter, herbs, lemon zest and a pinch of salt and pepper. Mix until the mixture consists of very fine crumbs and pour them onto a plate. Now place the flour on another plate, also crack an egg into a small bowl and use a fork to beat it. Next comes the fun part of bashing the chicken to flatten in out a little. So now you can chop up the breast fillets into nugget sized pieces.

As enjoyable as that was, here comes the real exciting part which is assembling the nuggets! Dip the chicken into the flour until completely covered, then dip it into the egg and now into your crumb mixture. Finally, make sure your chicken is completely coated to add to the deliciousness.

Now to cook your beautiful nuggets you can either bake or fry them. And violà! You’re done, so go and enjoy those scrumptious nuggets you made!

Ingredients:

• Garlic clove – 1
• Lemon – 1
• Plain crackers – 6
• Butter – 2 tbsp
• Any herb to taste
• Sea salt
• Black pepper
• All-purpose flour – 1 tsp
• Large egg – 1
• Skinless chicken breast fillets – 2
• Olive oil

Start by making your chicken stock by using water, chicken, garlic and ginger (should have at least 3 litres of water). Next chop up your boneless chicken into small cubes and marinate it with black pepper, soya sauce, and corn flour then leave it in the fridge for 20-30 minutes.

This soup is one of our family favourites! It has been passed down from generation to generation though my nano, to my mum and soon enough i’ll master this heart-warming recipe as well! It is such a blessing to eat this delicious soup especially during these snowy Ballarat days.

Now you have to strain the chicken stock by removing all the chicken so that you are left with just the stock. Bring the stock to boil then place your marinated chicken into the stock and let it cook for 2-3 minutes. Next add oats (or corn, if you are using that instead) to the stock and let it cook for another minute. Then add 3-4 tablespoons of vinegar. Now grab 1/3 cups of water and add cornflour to thicken the water (mix well) and once you have done that add the mixture to your soup to make it thick. Add salt to enhance the taste. Now stir your soup, whilst you are stirring add in the eggs which will brake it up and cook it on the spot. Finally, your soup is ready. Make sure you serve it with hot chilli sauce, soya sauce, vinegar, black pepper, and salt. Now you can enjoy your soup. Was it worth the wait? I bet it was!

Ingredients:

Stock:

• Chicken with bones 1/2 kg
• Water 3-4 Litres
• Salt 1/2 Tea spoon
• Ginger 1 inch long piece
• Garlic 2-3 cloves

Marinated chicken:

• Boneless chicken 250 grams
• Soya sauce 2 Table spoons
• Black pepper to taste
• Corn flour 2 Table spoon

Others:

• Vinegar 4 Table spoons
• Oats 1/2 cup (or small can of creamed corns)
• Eggs 2 slightly beaten
• Corn flour 2-3 Table spoons
• Water 1/3 cup

Most people dislike Eggplant, as do I. But this is one of my favorite dishes, I would even eat by itself. I know many people who dislike eggplant but all of them love this dish so very much!

Firstly, get a small bowl and mix the Red chilies and salt. next cut the Eggplant into thin round slices and massage both sides of each of the Eggplant slices  with the chili and salt mix. Then leave them to rest for 10-15 minutes. After that, pan fry the

eggplant slices until almost burnt ( check pictures for further understanding.) Let the fried slices cool down. Lightly whip the yogurt and add a little bit of water if necessary to make it smooth, now add the Eggplant slices to the yogurt. There you have it! This goes great with a rice dish, please enjoy!

Ingredients:

• Eggplant (thin and round slices)   1
• Yogurt   1 kg
• Red chili powder  1 tea spoon
• Salt   1 tea spoon
• oil to pan fry

This is one of the yummiest and everyone’s favorite recipe. I have not known anyone who doesn’t like this almond halwa. Easy to make, simplest ingredients and delicious!

Add 2 to 3 table spoons of ghee (clarified butter) in a wok or a big pot. You can use butter if you don’t have ghee. Add powdered milk and keep stirring so it doesn’t burn and turn golden brown. Add almonds, sugar and eggs.

  

Mix well and keep stirring until it all comes together and get sticky. More you cook more chewy it will get. Move it instantly in a dish. Spread it evenly and cut it in pieces. Leave it to cool down.

Enjoy with tea! I bet you can’t stop at just one slice!

Ingredients:

• 1 cup powdered milk
• 1 cup sugar
• 1 cup slightly grounded almonds
• 3 eggs slightly beaten
• 4 tablespoons ghee or butter

This cake is so easy to make and doesn’t require any cooking. Everyone loves its caramel creamy taste. Perfect for dinner parties!

Brush a bowl with generous amount of butter. Slice jam rolls and cover the surface of the buttered bowl with those slices. Mix gelatin with couple of teaspoons of warm water and leave it for few minutes. Beat cream until it thickens a bit and add caramel. Keep beating until it starts making peaks.

Add gelatin to cream mixture and mix it well. Drain fruit salad as we don’t need syrup. Add fruits to the mixture and fold with wooden spoons few times. Put this mixture in a bowl with a layer of jam rolls. Put it in a fridge over night.

When its time to serve, fill a bigger bowl with warm water. Take the cake bowl from the fridge and dip it in the warm water for few seconds. Put a dish on top of the cake bowl and flip it up side down. Remove the bowl from the top of up side down cake.

Now celebrate the success of taking this cake out in one piece! Give yourself a pat on the back and enjoy the cake. YUMMMY!

Ingredients:

• Mini jam sponge rolls 2 X 6 pack
• Thickened cream 600ml
• Fruit Salad in syrup 825gm can
• Nestle Top ‘n’ Fill Caramel 380gm can
• Gelatine 1 teaspoon

Are you ready to take a journey into green chili land? This lamb curry is a spectacular combination of green chilies and meat. If you are the kind of person who doesn’t like spicy food then that’s alright we have a solution! instead of adding three to four green chilies just add as much as you can handle.

Grab a big pot and get your thinly sliced onion and lamb pieces and put them in.  Add salt and approximately 1/4 cup of water. Cover the pot and let it cook until the meat is tender and there’s no water left in the pot. Then  add chopped green chilies, oil and stir until not even a drop of water is left in a pot and you can clearly see oil.

     

Put a cut in the middle of the whole green chilies and stuff them with grounded spices. Add 1 teaspoon of mixed spices in each chili. Then add 1 tablespoon of oil in a frying pan and fry the chilies. Next add lemon juice to the lamb in a pot, and put fried chilies on top of the meat, cover it and let it simmer for 2-3 minutes on low heat. Its ready to be served. This dish tastes amazing if you serve it with warm naan bread.

Ingredients:

• Lamb curry pieces  1 kg
• Onions thinly sliced  1/2 kg
• Salt 1 teaspoon or to taste
• Green chilies small and hot 3-4
• Lemon juice 1/4 cup
• Green chilies to stuff  3-4
• Mixed ground spices to stuff green chilies (cumin, coriander seeds, pomegranate seeds in equal amount)