Tandoori Chicken Chicken 65 Ginger Chicken Chilly Chicken .
RECIPE BOOK OF NAZISH QURESHINON-VEGETARIAN DISHESTandoori ChickenPepper ChickenButter ChickenChicken TikkaMutton CurryDhania KeemaMutton TikkaBeef SteaksEgg VandalooSpicy FishChicken 65Szechwan ChickenMurg Do PiazaChicken LegsKaleji FryMutton KoftaKeema MatarDal GoshtFish FryGrilled FishGinger ChickenChicken LollipopChicken KormaMughlai ChickenRoghan JoshMutton Brain CurryHaleemShami KababFish CurryChicken BiryaniChilly ChickenKadhai ChickenMurg MusallamMutton Do PiazaMutton Chilly FryMutton ChopsSeekh KababEgg CurryTandoori FishHyderabadi BiryaniTANDOORI CHICKEN The most popular variation of grilled chicken in the IndianCuisine!INGREDIENTSMETHODChicken 1 No.1. Skin the chicken and make diagonal incisions allLemon juice 3 tsp.over.Red chili powder 2 tsp.2. Mix 1 tablespoon red chili powder, salt and 2Curd (Yogurt) As per tastetablespoons lemon juice. Apply this to the chicken andGarlic paste 1 tsp.leave it for half an hour.Ginger paste 1 tsp.3. Hang Curd/Yogurt in the muslin cloth for some time.Garam masala powder ½ tsp. Take Yogurt in a bowl, add red chili powder, salt, lemonMustard oil 1 tsp.juice, Ginger Paste, Garlic Paste, Garam MasalaOil For bastingPowder and mustard oil. Mix well.Salt As per taste4. Apply this marinade to the chicken. Put the chickenonto the skewer and roast in the tandoor oven.5. When chicken is almost done, baste it with oil, roastagain till done.6 Serve hot with onion slices and lemon wedges.BACK TO TOPTandoori ChickenCHICKEN 65INGREDIENTS1 lb chicken1/2 cup yogurtA pinch of ajinomoto2-3 tsp soya sauceChicken 65METHODMix the chicken pieces with yogurt, salt and cook thechicken until the pieces are tender and all the waterevaporates. Keep the chicken pieces aside.Mix ajinomoto, soya sauce, corn flour, ginger-garlic
3-4 tbsp corn flour2-3 green chilies1 tsp ginger-garlic pasteSalt to tasteRed food coloringOil for deep fryingBACK TO TOPpaste, red coloring and salt in a vessel and marinatethe cooked chicken pieces in it. Marinate for 4-5 hours.Deep fry the chicken pieces in oil and drain.Also deep fry the sliced green chilies and decorate onthe top of the chicken pieces.GINGER CHICKEN Chicken shreds with mushrooms prepared in Soya - ginger sauceINGREDIENTSMETHODCooked & shredded Chicken 5001. Put the Soya sauce, onion, ginger, garlic,gmsvinegar, sugar, tomato puree, salt and pepper in aDried Mushrooms 4 nos.saucepan.Finely chopped onion 1 no.2. Bring to a boil and simmer for 2 minutes.Chicken Stock ¼ ltr.3. Soak the dried mushrooms in warm water forSoya Sauce ¾ cuphalf an hour. Then drain, rinse and cut into thinFresh ginger,finely chopped 1 tbsp. slices.Garlic clove, crushed 1 no.4. Heat the oil in a saucepan and add the chickenVinegar 4 tbsp.shreds. Cook for 3-4 minutes.Sugar 1 tsp.5. Add the stock and the Soya sauce mixture,Cornflour 1 tbsp.together with the cornflour mixed with sherry, toSherry 1 tbsp.the chicken.Tomato puree 1tsp.6. Add the mushrooms and cook till saucePepper To tastethickens slightly.Salt To taste7. Serve hot.BACK TO TOPCHILLY CHICKEN The mostsauce gravy.INGREDIENTSChicken boneless 800 gms.Ajinomoto A pinchWhite pepper powder ½ tsp.Sugar 1 tsp.Soya Sauce 2 tbsps.Cornflour 2 tbsps.Egg 1 no.Chopped green chilies 8 nos.Chopped Garlic 6-8 clovesOil 1 tbsp.Oil to fry Salt As per tastepopular Chicken preparation. Chicken in chili and SoyaMETHOD1.Marinate the boneless chicken pieces (one inchcubes) in 1 tablespoon. Soya sauce, salt, egg and 1tablespoon cornflour for ten minutes.2.Deep fry chicken in hot oil till light brown.3.Heat 1 tablespoon oil in a wok. Add chopped garlicand chopped green chilies and toss for 15 seconds.4.Add 2 teacups of chicken stock or water. Bring it to aboil. Add ajinomoto, sugar, white pepper powder, saltand rest of the Soya sauce.5.Add fried chicken pieces and cook for 3 minutes.6.Add rest of cornflour, after dissolving it in water. Stirconstantly.7.Garnish with chopped spring onions and green chiliesjulienne.
BACK TO TOPCHILLY CHICKEN Daawat.comINGREDIENTSMETHOD1 lb boneless chickenMix vinegar, ginger-garlic paste, salt, turmeric, capsicum1 onion choppedpaste, and soya sauce in a bowl and marinate the1 capsicum (blended)chicken for 3-4 hours.4-5 green chilies choppedRemove only the chicken pieces from the marinade and2 tomatoes choppeddeep fry in oil. Keep it aside.1 tsp turmericHeat oil in a pan, add onions, green chilies, and2 tbsp ginger-garlic pastetomatoes and fry them for a while.Few drops of venigar andAdd the remaining gravy from the marinade and friedsoya saucechicken pieces to the pan and cook for 15-20 minutes.Salt to tasteServe hot with fried rice.Oil for fryingBACK TO TOPPEPPER CHICKEN Daawat.comINGREDIENTS1 whole chicken cut up3 onions (finely chopped)2 tomatoes (finely chopped)2 tbsp ginger-garlic paste2 tsp fennel seeds powder (saunfpowder)1 tsp mustard seeds1 tsp garam masala3 tsp red chili powder2 tsp cumin seeds1/2 tsp turmeric powder4-6 tsp freshly ground pepper powder2 tsp coriander powder2 tbsp fresh coriander leaves, finelychoppedSalt to tasteOil for fryingBACK TO TOPMETHODClean the chicken and cut into small piecesIn a non-stick pan, heat the oil, add mustardseeds and fennel seeds powder, and fry untilseeds splutter.Add ginger-garlic paste onions and allow themto cook until they turn golden brown in color.Then add chicken pieces. Sprinkle garammasala, red chili powder, turmeric powder andsalt and allow them to cook.Add cumin seeds, coriander powder andpepper powder. When the chicken is halfcooked, add coriander leaves, tomatoes andmix well.Cover the pan and let the chicken cook well.Serve hot with chapathis or parathas.SZECHWAN CHICKEN A tasty dish with a combination of fried chicken pieces andspring onions in spicy chicken stock.INGREDIENTSMETHODChicken, medium size 1 no.1. Cut the chicken,retaining the bone,Oil For deep fryinginto small serving sized pieces.For the Marinade2.CombinealltheingredientsGinger paste 1 tsp.mentioned under 'For the Marinade'Garlic paste 1 tsp.and rub on the chicken pieces and setChili paste 1 tsp.aside for 30 minutes.Soya sauce 2 tbsps.3.Heat oil in a frying pan and deep fryCornflour 2 tbsps.the chicken pieces,a few at a time, tillEgg 1 no.golden brown and cooked.Salt To taste4.Drain and set aside. Heat 3For the Saucetablespoons of spicy chili oil or ordinarySpicy chili oil or ordinary oil 3 tbsps.oil in a pan.Finely chopped ginger 1 tsp.5.Add the ginger, garlic, red chilies,Finely chopped garlic 1 tbsp.sesame seeds and spring onion and
Dry red chilies cut into 4 pieces each 2 nos.Sesame seeds(optional) 1/2 tsp.Slanting pieces of spring onion 1/4 cup.Chicken stock 1/2 cupTomato sauce 1/3 cupSoya sauce 1 tbsp.Chili sauce 1 tsp.Vinegar 1 tbsp.Sugar 1 tsp.Black pepper 1/2 tsp.Ajinomoto A pinchSalt To tastecornflour mixed with water 3/4 tbsp. & 1/4 cupFor the GarnishSpring onions 4 long thin piecesSpring onion tops 4 long thin piecesBACK TO TOPstir fry on a high flame for 1 minute.6.Add the remaining ingredientsmentioned under sauce except thecornflour, bring to a boil and add thechicken.7.Cook covered on a low flame forabout 4 minutes and then add thecornflour mixed with water and stircontinuously, so that the saucebecomes thick.8.Garnish with the spring onion andspring onion tops.CHICKEN LOLLIPOP Chicken wings coated with tasty batter and deep friedINGREDIENTSMETHODChicken, wings with skin 8 nos.1.Cut the wings into two, chop the end bone,Eggs 2 nos.pull the flesh up with the skin and remove theGreen chilies, ground 6 nos.thin bone and mould into a lollipop.Ajinomoto ¼ tsp.2.Boil the lollipops with ½ cup water, ½Pepper powder ¼ tsp.tsp.salt for 5 minutes and with 1tbspGaram masala ¼tsp.worchestershire sauce for 5 minutes. RemoveChili sauce ½ tsp.and cool.Soya sauce ½ tsp.3.Mix all ingredients thoroughly, exceptWorchestershire sauce 1 tbsp.lollipops and prepare a thick batter.Flour ( maida ) 50 gms.4.Heat oil in a deep pan, dip lollipop into theGinger, paste 1 tsp.thick batter and fry on medium heat to a lightGarlic, paste 1 tsp.brown colour.Yellow colour or red colour A pinch5.Serve hot with szechwan sauce.Water ½ cupOil for deep frying As requiredSalt ½ tsp.BACK TO TOPKADHAI CHICKEN Chicken cooked in a traditional Kadhai. This dish is a goodindicator of a cook's expertise!INGREDIENTSMETHOD
Whole Chicken 1 no.Medium Tomatoes 8-10 nos.Coriander leaves 2 tbsp.Medium onions 2 nos.Garlic paste 2 tbsp.Ginger, finely chopped 2 tbsp.Dry red chilies 6-8 nos.Chopped green chilies 8 nos.Red chili powder 1 tsp.Whole Coriander (dhania) 1tbsp.Garam masala powder 1 tsp.Coriander powder (dhaniapowder) 1tsp.Whole Garam masala 1 tsp.Oil 2 tbsp.Salt As per tasteBACK TO TOP1. Skin and cut the chicken into pieces.2. Take whole dhania, dry red chilies and poundtogether.3. Slice the onions.4. In a Kadhai take oil, add Whole Garam Masala,garlic, whole dhania, green chilies and red chiliesmixture. Add onions. Fry till onions are golden brown.5. Put in tomatoes, ginger, dhania powder and red chilipowder.6. Add some water. Cover and let it cook. Once thegravy is reduced put in the chicken pieces, salt andcoriander leaves.7. Mix well, sprinkle the Garam Masala Powder. Coverand cook for 8-10 mins on low flame.8. Serve hot.CHICKEN MAKHANI (BUTTER CHICKEN) A rich preparation of chicken marinated ina curd and spice mixture.INGREDIENTSMETHOD1. Skin and clean the chicken. Make incisions with aChicken 800 gms.Kashmiri Red Chili Powder 1 tsp. sharp knife on breast and leg pieces.2. Apply a mixture of red chilli powder, lemon juiceLemon Juice 1 tbsp.and salt to the chicken and leave aside for half anSalt To tastehour.Marination3. Hang the yogurt in a muslin cloth for 15-20Curd (Yogurt) 1 cup.minutes to remove extra water. Add red chilliGinger paste 2 tbsps.powder, salt, ginger-garlic paste, lemon juice,Garlic paste 2.tbsps.garam masala powder and mustard oil.Garam Masala powder 1/2 tsp.4. Apply this marinade to the chicken pieces andKashmiri Red chili powder 1 tsp.refrigerate for 3 to 4 hours.Lemon juice 2 tbsps.5. Put the chicken onto a skewer and cook in aButter 2 tbsps.moderately hot tandoor or a preheated oven (200Mustard oil 2 tsps.degrees celsius) for 10-12 minutes or until almostSalt To tastedone. Baste it with butter and cook for another 2minutes. Remove and keep aside.Makhani Sauce6. Heat butter in a pan. Add whole garam masala.Whole garam masala 1 tbsp.Let it crackle. Then add ginger-garlic paste andTomato puree 400 gms.chopped green chillies. Cook for 2 minutes.Sugar/Honey 2 tbsps.7. Add tomato puree, red chilli powder, garamGinger paste 1 tbsp.masala powder, salt and one cup of water. Bring toGarlic paste 1 tbsp.a boil. Reduce heat and simmer for 10 minutes. AddRed chili powder 1 tbsp.sugar or honey and powdered kasoori methi.Garam masala powder ½ tsp.8. Add cooked tandoori chicken pieces. Simmer forFresh cream 1cup.5 minutes and then add fresh cream.Kasoori methi ½ tsp.9. Serve hot with naan or parantha.Chopped green chilies 1 tsp.Butter 50 gmsSalt To tasteBACK TO TOP
BACK TO TOPMURG DO PIAZA A famous chicken dish that can be prepared in a jiffyINGREDIENTSMETHODChicken pieces 1 kg.1.Slice the onions, ginger and garlic and keepOnions, sliced 500 gms.aside.Garlic, sliced 50 gms.2.Heat ghee for 1 minute, then add tomato puree,Ginger, sliced 50 gms.turmeric powder, red chili powder, red chilies andRed chili powder 1/2 tsp.coriander powder, cover the dish and cook on highTurmeric powder 1/2 tsp.for 3 minutes.Whole red chili 4 nos.3.Put the sliced onions, ginger, garlic and cook for 3Garam Masala 10 gm.minutes on high.Tomato puree 300 ml.4.Mix chicken in the above ingredients and 500 mlCoriander powder 15 gms.water and cook for 8 minutes.Water 500 ml.5.Stir well, add salt, garam masala and cook for 7Ghee 150 gms.minutes, till done.Salt To tasteBACK TO TOPCHICKEN KORMA Chicken cooked in a thin gravy of yogurt and saffronINGREDIENTSMETHODChicken 1 kg.1. Clean, wash and skin the chicken. Cut the chicken intoSliced onion 1 cup12-14 pieces.Poppy seeds 2 tbsps.2. Soak poppy seeds in 1 cup warm water for 10 minutes.Coriander seeds 1 tbsp.3. Grind soaked poppy seeds with deseeded red chilies,Cumin seeds 1 tsp.coriander seeds, cummin seeds, garlic, green cardamomFresh grated coconut ½and grated coconut.cup4. Heat oil in a pan. Add sliced onions and cook till theyCurd (yogurt) 1 cupare translucent. Add Ginger Paste and stir for 15 seconds.Garlic cloves 2 no.5. Add chicken pieces and cook on high flame for 5Ginger paste 2 tsp.minutes stirring constantly. Make sure not to colour theGreen cardamom 3 - 4chicken.nos.6. Stir in the ground paste and add 1 cup of water. Add saltDry red chili whole 2 no.and bring it to a boil. Reduce flame and add beatenFresh cream ¼ cupCurd/Yogurt. Simmer for 5 minutes.Oil 3 tbsps.7. Finish with fresh cream.Salt To tasteBACK TO TOPMURG MUSALLAM A rich preparation of chicken with saffron and roasted spices.INGREDIENTSMETHODChicken 1 no. large1.Slice the onion.
Onion 1 no.Coriander seeds 1 tbsp.Aniseed 1 tbsp.Cumin seeds 1 tbsp.Roasted gram dal 4 nos.Dry red Chilies 4 nos.White cardamoms 4 nos.Black Cardamoms 2 nos.Cloves 4 nos.Whole black peppers ½ tbsp.Coconut 2" pieceAlmonds 1 no.Curd ½ pintSaffron A pinch ofGhee 6 tbsps.Salt To tasteBACK TO TOP2. Soak saffron in spoonful of hot water.3. Roast all the remaining spices without any fat in afrying-pan and grind together.4. Heat half the Ghee in a large saucepan andbrown the chicken on all sides.5. Remove, and pour in the remaining ghee.6. Fry onion till brown, add the ground spices andground coconut.Fry for 5 minutes.7. Put chicken back into the pan.8. Blend Curd/Yogurt with 1 1/2 liter water and pourinto the pan together with salt. Cover tightly andcook till liquid dries and chicken is tender.9. Just before serving add saffron water and garnishwith chopped almonds.CHICKEN TIKKA Chicken pieces marinated in yoghurt and a blend of spices, skeweredand cooked in an oven or tandoor - A favourite the world overINGREDIENTSMETHODBoneless chicken 800 gms.1. Cut chicken into small cubes, wash nicely andLemon juice 2 tbsp.apply lemon juice and salt to it and leave it.Red chilly powder (kashmiri ) 1 tsp. 2. Whisk Curd/Yogurt in a bowl add remainingRed orange color (optional)Fewall the ingredients except butter. Mix well anddropsthen keep the chicken pieces in this marinate forCurd/Yogurt 300 gms.about 3 - 4 hours in the refrigerator.Garlic paste 2 tbsp.3. Put the chicken on to skewers and cook inGinger paste 2 tbsp.moderately hot tandoor for about 6 to 8 minutes,Garam masala powder 1 tsp.baste the chicken pieces with butter and againCumin powder ½ tsp.put in to tandoor and until slightly colored andButter For bastingcooked.Salt To taste4. Remove and serve hot sprinkled with chaatmasala.BACK TO TOPCHICKEN LEGS IN CURRIED BUTTERINGREDIENTSMETHODChicken legs 12 nos.1. In a saucepan, add the chickenlegs, onion,Onion halved and unpeeled 1 no.marjoram, parsley, thyme, lemon andMarjoram ½ tsp.peppercorns. Pour 1 litre of water and bring to
Parsley 2 sprigsThyme 1 sprigLemon halved 1 no.Peppercorn 6 nos.Butter 125 gms.Cardamon ground ½ tsp.Cummin seed crushed ½ tsp.Ginger powder ½ tsp.Turmeric powder ¼ tsp.Chilli powder ¼ tsp.Coriander powder ½ tsp.Mustard powder 1 tsp.Garam masala ½ tsp.Worcestershire sauce 2 tsp.Lime juice ½ tsp.Pepper to tasteSalt to tasteBACK TO TOPboil, then lower the heat for 25min. Removethe chicken legs without any liquid and transferthem to a plate. Let them cool.2.Cream the butter in a bowl. Add theremaining ingredients and thoroughly beatthem into the butter.3.Using a knife spread the curried butter oneach leg. Refridge them preferably overnightbut for a minimum time of 6 hrs.4.Remove the chicken legs from the fridge.5.Place it in pan and fry till golden brown.Serve hot.MUGHLAI CHICKEN A delicious chicken dish made of chicken chunks cooked in athick gravy with potatoes.INGREDIENTSMETHODChicken 1 large1.Cut the chicken pieces, wash, apply salt and keep aside.Garlic, flakes 6 nos.2.Chop the onions finely and grind all the masala to a fineCloves 4 nos.paste.Cinnamon 1 piece3.Heat oil and fry the onions, then add the ground masalaGoa red chilies 8 nos.and fry over low heat till the oil separates.Onions 4 nos.4.Then add the chicken pieces and fry for a while until theGinger 1 piecechicken is well mixed with the masala.Cardamoms 4 nos.5.Add 6 cups of hot water and let it simmer until theCumin seeds 1 tsp.chicken is tender, then add the saffron soaked in lemonSaffron ½ tsp.juice.Hot water 6 cups6.Simmer for a few more minutes and serve hot garnishedLemon juice 1 tsp.with fried potatoes, green peas and hard boiled eggs.Oil ½ cupSalt As requiredBACK TO TOPMUTTON DO PIAZA Mutton pieces cooked with whole spices and curdINGREDIENTSMETHODMutton 500 gms.1. Grind onions, ginger, garlic to a paste.
Onions 500 gms.Curd, beaten 350 gms.Cloves 6 nos.Cardamoms, large 4 nos.Ginger 1/2" pieceCinnamon,broken into bits 1" stickGaram masala 1 tsp.Chili powder 1 tsp.Cumin seeds, ground 1 tsp.Coriander powder 1 tbsp.Coriander leaves, sliced A handfulGhee 4 tbsp.Salt To tasteBACK TO TOP2.Heat 4 tbsp ghee and fry the paste tillgolden brown colour.3.Add the mutton and the whole spicesand fry it till it is well browned on all sides.4.Put the curds, coriander powder, groundcumin seeds, salt and chili powder.5.Cover tightly and cook over a low fire tillthe mutton is tender and completely dry.6.Than fry for a while till the gheeseparates from the masala.7.Serve immediately sprinkled withcoriander leaves and garam masala.MUTTON CURRY Mutton cooked in coconut milk with dry fruits, masala & boiled eggs.INGREDIENTSMETHOD1. Grind together onions, garlic, ginger,Mutton, cut into serving proportions 1 kg.Onions 100 gms.coconut and poppy seeds.2. Add the spices, salt, curds and vinegar,Garlic, flakes 5 nos.Ginger 1 " piece& apply to the mutton3. Put in a heavy bottomed vessel andBay leaves 4 nos.cook till the mutton is dry.Thick coconut milk 1 ½ cup4. Add the coconut milk and nuts and fruitsCurds 1 cupand 1 cup green peas, and continueAlmonds, sliced 2 tbsps.cooking over a slow fire till the mutton isPistachios, sliced 2 tbsps.tender.Dried apricots, sliced 50 gms.5. Decorate with eggs and corianderCoconut, grated finely ¼ cupleaves.Poppy seeds 1 tbsp.6. Serve with rice.Vinegar 2 tbsps.Eggs, hard boiled 4 nos.Garam masala 1 tbsp.Green Peas 1 cupCumin, ground 1 tbsp.Coriander seeds, ground 1 tbsp.Coriander leaves A handfulSaffron dissolved in 1 tsp. hot milk ½ tsp.Salt & chili powder To tasteBACK TO TOPMASALA KALEJI Mutton liver marinated with green chilies, ginger, pepper etc. andcooked in its own juices.INGREDIENTSMETHODLamb's liver 500 gms 1.Wash the liver well and cut it into thin strips.Lemons 2 nos.2.Squeeze the lemon juice and salt on the liver.Green Chilies 2 nos. 3.Then add chopped green chilies, ginger and black pepper andGinger, ground 1 tsp. mix well.Black pepper 1 tsp.4.Heat the sesame seed oil and add the chili, ginger and blackSesame seed oil 1pepper.tbsp.5.Cook the mixture for 30 seconds, remove from the heat andSalt 2 tsps.pour over the liver.6.Allow to cool, cover it and marinate for 3 hours.7.To cook the liver, transfer it together with the marinade to afrying pan and fry for 15 minutes.8.Once the liver is cooked, serve immediately.
BACK TO TOPKASHMIRI LIVER A tangy dry dish of mutton liverINGREDIENTSMETHODMutton liver ½ kg.1.Cut the liver into small cubes.Onions finely chopped (medium size) 5 nos.2.Grind to a paste with a little water theTomatoes (small size) 2 nos.remaining ingredients except the liver,Coriander leaves, chopped As requiredonions, tomatoes & coriander leavesRed chilies 6 nos.and keep the paste aside.Cloves 2 nos.3.Fry the onions well in the ghee.Cinnamon 2 sticks4.Then add the liver cubes, groundPeppercorns ½ tsp.masala and salt.Coriander seeds ½ tsp.5.Stir continuously till the liver is done.Jeera ¼ tsp.6.Garnish with tomato slices andGinger Small piececoriander leaves.Garlic 10 flakesGhee 2 tbsps.Salt To tasteBAC
Spicy Fish Grilled Fish Chicken Biryani Hyderabadi Biryani TANDOORI CHICKEN The most popular variation of grilled chicken in the Indian Cuisine! INGREDIENTS METHOD Chicken 1 No. Lemon juice 3 tsp. Red chili powder 2 tsp. Curd (Yogurt) As per taste Garlic paste 1 tsp. Ginger paste 1 tsp. Garam masala powder ½ tsp. Mustard oil 1 tsp. Oil For basting
TANDOORI ROTI 85 A simple & light whole wheat roti ULTE TAVE KA PARATHA 100 Nawabi paratha made of flour, milk, kewra, sugar and saffron cooked on an inverted tawa TANDOORI PARANTHA 110 A leavened, whole wheat, indian bread PUDINA PARANTHA 110 A tandoori parantha drizzled with mint NAAN E BA
TANDOORI ROTI a simple & light whole wheat roti 80 RUMALI ROTI a refined flour & whole wheat mélange 100 TANDOORI PARANTHA a leavened, whole wheat, indian bread 100 PUDINA PARANTHA a tandoori parantha drizz
RECIPE BOOK. In the same series The Curry Secret The New Curry Secret Steaming! . Chicken Pakoras Fish Pakoras Vegetable Samosas Beef Samosas Tandoori Spare Rib Pork Chops with Salad Tandoori Chicken . Chicken Biryani. Pea Pilaw Rice Lamb Biryani Vegetable Biryani Plain Parothas
GF-DF Chicken Satay, Almond Butter, Coconut, Ginger 6 Chicken Lemongrass Dumpling, Ponzu Ginger Sauce 6 Bite, Ham, Swiss, Lemon Parsley Dip 6 Spiced Roast Duck, Hoisin, Scallion 7, Japanese Fried Chicken, Ginger, Sweet Chili Sauce 7 Buffalo Popcorn Chicken, Blue Cheese Dip 6 Crispy Wont
Urban cordial pear & ginger, soda water APPLE PIE 4.50 Cloudy apple, black pepper, maple syrup & ginger GINGER MIMOSA 4.50 Orange juice, fresh ginger, rosemary & ginger ale HOMEMADE LEMONADE 4.50 Lemon juice, lemons, soda water, sugar gomme & mint SPICY FRUITY SPICY SWEET BITTER FRUITY SPICY FRUITY SPICY SWEET GARDEN FIZZ 4.50
WEEK 3 GROCERY LIST Add the suggested toppers, condiments, and sides of your choosing (noted in the recipe on each pack) to your grocery list. PANTRY STAPLES PRODUCE PROTEIN Oil: 2 tbsp (Tandoori Chicken Curry) 2 tbsp (Thai Stir-Fry) 1 can (19 oz/540 ml) chickpeas (Tandoori Chi
23% of Nigeria's GDP comes from its ginger exports. In 2016, Nigeria was the third-highest exporter of ginger, preceded by China and India. In 2017, Nigeria had a world production share of 11.5%, representing 349.9K tonnes of ginger. Growth in exports increased significantly between 2009 and 2010 when the total export value increased
June 1982 concerning certain products used in animal nutrition(6), should be included as a category of feed additives and therefore transferred from the scope of that Directive to this Regulation. (13) Implementing rules concerning applications for authorisation of feed additives should take into account different documentation requirements for food-producing and other animals. (14) In order .
