1 1/2 kg chicken, cut into 6-8 large pieces
1 teasp salt

Seasoning:
4 teasp masala paste (recipe below)
4 teasp tandoori mix
1 teasp garam masala (recipe below)
2 teasp rice flour (can be substituted with cornflour)
2 tablesp water
2 tablesp oil

Method:
Using a sharp cleaver, cut diagonal slits about 1 cm apart through the meat.
Rub seasoning all over chicken, making sure it goes right through the slits. Leave for at least 5-6 hours or preferably overnite in the refrigerator.

Preheat grill in the oven. Place marinated chicken on an oiled wire rack and grill for 10-15 minutes. Turn over and grill for another 10-15 mins or until cooked through. Test the thickest part of the chicken with a skewer to ensure its cooked through.
Serve with rice or any Indian bread.

NOTE: Ready mixed seasoning are available at our markets but you can as easily do it yourselves; prepared in advance and stored in the refrigerator for use later.

GARAM MASALA
2 tablesp coriander seeds
1 tablesp cumin
1 teasp cardamom seeds, pods removed
3cm cinnamon stick
6 cloves
1/2 tablesp black peppercorns
1/2 teasp grated nutmeg

Dry fry or roast cloves, cardamom seeds, cinnamon, nutmeg, coriander, cumin and peppercorns to release the flavours. Do not burn them. Blend in an electric mixer or use a spice mill to grind mixture to a fine powder. Store in a clean jar in the refrigerator.

MASALA PASTE
2 tablesp sesame oil
4 tablesp oil

Combine and grind into fine paste:
3 cloves garlic
3cm ginger, finely chopped
1 teasp fenugreek
1 teasp turmeric powder
1/2 teasp ground cloves
1/2 teasp ground cardamom
1/2 cup fresh mint leaves 1/2 cup coriander leaves
2 teasp salt
2 tablesp vinegar

Heat sesame oil and oil in a saucepan. Fry the ground ingredients until fragrant. Add salt and vinegar. Leave to cool before keeping in an airtight bottle.

TANDOORI MIX
1 teasp ground cardamom
1 1/2 teasp chilli powder
1 tablesp turmeric powder
1 teasp garam masala
2 cloves garlic

Combine all ingredients and mix well to blend.

TANDOORI PRAWNS

1 kg large prawns

Blend together:
20 dried chillies, soaked
6 fresh red chillies, seeded
4 cloves garlic
2cm ginger
2cm fresh turmeric root (or substitute with 3/4 tsp powder)
5 candlenuts (if available)
2 stalks lemon grass, thinly sliced white portion only (if available. Gives distinct aroma and fresh taste)
2 teasp garam masala
2 teasp salt
1/2 cup natural unflavoured yoghurt
1 tablesp lemon juice
1 tablesp sugar
1/2 cup oil

Method:
Clean prawns and trim off feelers and legs. Wipe dry. Season prawns with salt and sugar and leave aside for 10-15 minutes. Combine ground ingredients with garam masala, salt, lemon juice, sugar and yoghurt. Put prawns in a large mixing bowl, pour the marinade over. Toss well. Cover with cling wrap and refrigerate for at least 1 hour. Grill in a turbo boiler at 200 degrees C for 10-15 minutes, turning the prawns halfway through cooking. Serve prawns with lemon or lime wedges and naan bread or rice.

NOTE: A tandoor or clay oven is not really necessary to prepare a tandoori dish. A convenient alternative is a turbo boiler or an electric oven. If an electric oven is used, preheat oven to 200-210 degrees C. Put prawns on a wire rack and cook for 15-20 mins, turning over halfway through cooking.

500g lamb mince
,br> Combine:
1 Bombay onion, finely chooped
1 teasp finely chopped garlic
2 tablesp chopped fresh parsley
2 tablesp chopped coriander leaves
1 1/2 tablesp curry powder
2 cups diced bread
2 egg yolks

Seasoning:
1 teasp salt
1 teasp pepper (white peppercorn powder)
1 teasp sugar
Oil for basting
Bamboo or stainless skewers (10-12)

YOGHURT MINT SAUCE
150 ml natural yoghurt
1 teasp lemon juice
2 teasp castor sugar
1 clove garlic, crushed
1 tablesp chopped fresh mint leaves
Method:
Combine lamb mince and combined ingredients in a bowl. Mix well. Press mixture onto the skewers (about 1 heaped tablesp per skewer). Store kebabs in a covered container, or cover with cling wrap and refrigerate preferably overnight. Prepare a barbecue pit and grill kebabs in batches, turning and basting occasionally for 10-15 mins. Serve with yoghurt mint sauce.
To prepare sauce: Combine yoghurt, lemon juice, sugar, garlic and chopped mint leaves in a small jug and mix well. Chill well.

400g fragrant long grain rice or Basmati rice.
1/2 teasp turmeric powder (for the colour).
2 tablesp margarine or butter.
200 ml evaporated milk.
250 ml water.
2 pandan leaves (optional, used just for the fragrant aroma).
1/2 onion, sliced.
2 cloves garlic, chopped.
1 tsp chopped ginger (or pinch of ginger powder).
3 cloves.
2.5 cm stick cinnamon.
2 cardamom pods.
1/2 teasp pepper (white peppercorn powder).
1/2 teasp salt.

Garnishing:
1 tablesp shallot crisps (optional).
1 tablesp toasted almond flakes.
2 tablesp golden raisins.

Method:
Soak rice in turmeric powder for 1 hour. Remove and drain.
Heat margarine/butter in a deep saucepan and fry sliced onions, ginger and garlic until fragrant (becareful not to burn them). Add cloves, cinnamon and cardomoms and stir fry for 2-3 minutes. Add rice, milk, water and pandan leaves (if available). Cook till rice is done. When rice is cooked, add raisins and fluff up.
Dish up to serve and add a sprinkling of shallot crisps (optional) and almonds.

500g chicken meat.
Custard powder (for coating).

Seasoning:
Juice of 1 lemon.
1/2 teasp salt.
1/4 teasp pepper (white peppercorn powder).
1 teasp sugar.
1/2 teasp sesame oil.

Batter:
175g self-raising flour.
50g cornflour.
1 tablesp rice flour (if unavailable, its OK).
250 ml water.
1 egg, lightly beaten.

Lemon sauce:
Juice of 1 lemon.
2-3 slices of lemon rind (don't use the white pith)
1/2 teasp lemon essence (leave out if the flavour is too strong).
3 tablesp sugar.
Salt to taste.
1 1/2 teasp custard powder mixed with 2 tablesp water.

Method:
Sift flour, cornflour and rice flour into a bowl. Stir in the egg and water.
Mix well into a batter. Leave batter aside for 20 minutes. Sieve the batter before use (to improve consistency).
Cut chicken into chunky strips, combine with the seasoning; leave aside for 10-15 minutes. Toss chicken pieces in custard powder, shaking off any excess powder. Dip chicken in batter to coat evenly. Deep fry chicken in hot oil until golden and cooked through, drain on absorbent paper towels. Combine the sauce ingredients and bring to a boil over very low heat (stirring frequently). Thicken with custard powder and add a dash of sesame oil (not too much, it has a strong aroma and taste). Serve chicken pieces dipped in lemon sauce, with rice.

6 pieces fish fillet (e.g. garoupa or red snapper).
2 teasp lemon juice.

Sauce, combine:
100g butter, melted.
1 teasp salt
1/4 teasp freshly ground black pepper.
1 clove garlic, crushed.
1 teasp lemon juice.
2 teasp prepared mustard.

Garnishing:
Lemon slices.
Banana leave (optional: for baking, leaves a fragrant aroma).

Method:
Clean and cut fish fillet in thick slices. Pat dry with absorbent paper towel. Use half of the combined sauce for basting.
Place fish fillet in a square piece of banana leaf (skip, if unavailable) place unto foil, spread some sauce over fish and wrap up well (in the foil). Barbecue or grill fish for 10-15 minutes or until fish flakes easily when tested with a fork.
To the remaining sauce, add 1/2 teasp chopped parsley. Pour sauce over the barbecued fish and garnish with lemon slices when ready to serve.

NOTE: Don't season the fish with the sauce, just baste it.

600g large prawns.
1 teasp salt.
1 teasp sugar.
1/2 teasp pepper(white peppercorn powder).
1 teasp sesame oil.

Combine 1:
3 tablesp cornflour.
1 tablesp curry powder.

Combine 2:
3 egg yolks.
1 tablesp evaporated milk.
1/4 teasp salt.
1/4 teasp pepper.
2 tablesp butter.
1 tablsp chopped garlic.
2 tablesp chopped chilli padi (ordinary red chillies will do).
1 tablesp chopped curry leaves (if you can get any). 2 tablesp butter.

Seasoning:
1 tablesp oyster sauce.
1 teasp sugar.
1/8 teasp pepper.

Method:
Trim off feelers and legs from the prawns. Rinse and pat dry with absorbent paper towels. Marinate prawns with the salt, sugar, pepper and sesame oil for 20 minutes. Toss marinated prawns in cornflour and curry powder mixture. Deep fry prawns in hot oil until just cooked. Remove prawns and drain. Heat wok (if you have one, if not a saucepan will do), add butter. Stir in egg yolk mixture very fast with a fork (or chopsticks if you have one) to get crispy strips of egg. Remove from wok. Reheat with 2 tablesp butter. Fry garlic, chilli padi and curry leaves until fragrant. Stir in pre-cooked prawns, seasoning and egg strips. Stir well and serve immediately.