Chakli's from Karen's recipe book

Ingredients
3 cups flour
1 cup Urad dhal (broil and grind powder)

Method

Steam flour in a  cloth for 1/2 hour after whistle.
Remove and mix with Urad dhal and knead into dough.
Optional - add caraway/carom (ajwain), sesame or cumin seeds.
Salt to taste.
Put in form and deep fry.

Hong Kong Salmon Cakes by Athena Fernandes

Ingredients
1/4 cup peanut/canola oil
2 garlic cloves, minced
3 green onions chopped
1 tablespoon grated fresh ginger
1 to 2 green chillies, minced
1 pound skinless boneless salmon fillets, microwave on high 3 minutes till cooked and flake
1 cup bread crumbs
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons mayonnaise
1 lemon, juiced
1 large egg white
Sea salt and freshly ground black pepper
2 tablespoons peanut/canola oil

Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/4 cup oyster sauce
1/2 lemon, juiced
1 tablespoon brown sugar
Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish

To make the salmon cakes:
Heat 2 tablespoons of the peanut oil in a skillet over medium heat.
Add the garlic, shallot, ginger, and chillies;
Saute for a few minutes to release the flavor.
Remove from heat to cool slightly.

Method

In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white.

Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper.
Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much.

Using your hands, form the mixture into salmon cakes

Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.

To make the Bok Choy:
Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.

Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.

Sheekh Kebabs by Delon Pereira

Ingredients

1 Kg lean ground beef
1 packet Shaan Sheekh Kebab Masala
2 medium onions
1 inch Ginger
5 cloves of Garlic
A small bunch of Corriander and mint leaves

Recipe

1. Cut onions, ginger, garlic, corriander and mint leaves fine. Add to ground beef.
2. Add 1/2 packet Shaan Sheekh Kebab Masala. Mix well.
3. Keep mixture over night in the fridge
4. The following day make meat balls or make the kebabs on skewers. If making meat balls - place on a tray with foil and heat in oven at 350 Degs for 20-25 mins.
5. Serve with lime wedges.

Layered Cream Cheese Dip by Khushbu Mujral

Ingredients

Half-container of sour cream (regular or light)
One block of plain cream cheese (regular or light)
Half a packet of Hot and Spicy Taco seasoning
Half a jar of salsa (mild, medium, hot)
1 bunch of spring onions
One small tomato
Marble cheese

Recipe

1. Mix cream cheese and sour cream to a smooth texture
2. Add Taco seasoning and mix in well. Layer on bottom of the dish
3. Cut tomato and spring onions and layer on top of cream cheese
4. Add salsa on top to cover spring onions and tomato, then sprinkle marble cheese on top.
5. (optional) Bake in oven just enough to melt cheese. Do not overcook. Supposed to be served cold.

Pav Bhajee by Chiara Pereira

Ingredients
Less than 1/4 cauliflower (a few florets)
5 potatoes chopped and diced
1 green pepper
Frozen peas and carrots (1 cup or more if you like)
3-4 green chillies

Method
Cook potato, green pepper, frozen peas and carrots and cauliflower in the pressure cooker until soft. Mash. In a separate utensil, fry onions in butter until soft. Add ginger garlic, a few finely cut green chillies, and pav bhajee masala (I like MDH). Saute for a little while. Add mashed vegetables. Then add 3/4 tin CRUSHED tomatoes. This will give it the red colour. Add salt to taste and chopped coriander for garnish.

Dahi Batata Puri by Chiara Pereira

Ingredients

Pooris
Yoghurt ( add little water and enough sugar to make it sweet but not too sweet)
Potatoes (boiled, peeled and chopped)
Ragda (make as above)
Tamarind chutney (block of tamarind, water and sugar. Let tamarind soak in water for couple of hours, squeeze juice out and add sugar as needed).
Green chutney (store bought - Desi Green Chilli Chutney). Will let you know where to get it.
Coriander for garnish
Chaat masala to sprinkle on the top
Chilli powder to sprinkle on the top

Method
Break top of puris. Add ragda, potato, green chutney, tamarind chutney. Then drizzle with yoghurt. Sprinkle with chaat masala, chilli powder, coriander leaves. Add a little more tamarind chutney on the top.

Chaat - Ragda by Chiara Pereira

Ingredients

3 cups White peas (from Indian stores)
Turmeric
Dhania Jeera
Ginger Garlic
Little chaat masala
Chilli powder

Method

Soak the peas overnight. Transfer to a cooker in the morning. Add enough water in the cooker as it dries out very quickly. Add 1 tsp turmeric, 1 tsp dhania jeera, 1 tbsp ginger garlic, 1 tsp chaat masala, 1 tsp chilli powder. Cook till soft. (note: when you open the cooker, you may just see skins of the peas on top - not to worry, just stir). Add more water if necessary. Add salt as necessary.

Chicken Puff Pastry by Dawn Abranches

Ingredients

1 lb of Chicken Fillet (thighs or breasts) -- chopped
2 medium onions chopped
1 lime
1 big teaspoon of ginger-garlic paste (fresh if possible)
2 tomatoes chopped fine
1/4 bunch of cilantro chopped fine
1/2 serrano chili chopped fine
1/2 teaspoon of - Indian Garam Masala (available at a local indian grocery store)
1 packet of Puff Pastry Sheets

Method

Fry the onions in 3 tablespoons of oil till they are golden brown
Add the ginger garlic paste and fry on medium flame for 2-3 min’s
Add the chopped tomato and 1/4 teaspoon of salt
Let the tomatoes cook - stir occasionally.
The mixture should become pulpy
Continue to fry it and stir it till it becomes a paste
Add the chopped chicken, let it cook and dry up any gravy
Lastly add the cilantro and Garam Masala and mix well
Squeeze the lime juice onto the mixture
Cook on low heat so that the mixture dries up. Stir while it is drying up.
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Take the puff pastry sheets and cut each sheet into six rectangles (equal sized)
Stuff each rectangle with the chicken mixture, fold over and press down on three sides to
seal off the pastry
Bake at 450 F till golden brown
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Serve & Consume