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Ingredients:
Leg of lamb 1 ½ kg/1 piece 
Cardamom powder 2.5 gm/ ½ tsp 
Chaat masala 5 gm/1 tsp 
Cooking oil 60 ml/4 tbs 
Garlic paste 10 gm/2 tsp 
Ginger paste 10 gm/2 tsp 
Lemon juice 30 ml/2 tbs 
Mace (javitri) powder 2.5 gm/ ½ tsp 
Malt vinegar 240 ml/1 cup 
Red chilli powder 10 gm/2 tsp 
Rum 120 ml/ ½ cup 
Salt to taste

Method:
Prick leg all over with a fork. Marinade the leg in a mixture of salt, red chilli powder, ginger and garlic pastes, mace and cardamom powders and lemon juice. Set aside for 2 hours.
Pour the vinegar and rum over the lamb. Place leg on a baking tray and pour over 1 litre/4 cups water. Bake in an oven at 350 ºF for 1 ½ hours turning the leg two or three times to ensure it cooks evenly. Once water dries out remove from tray. Baste with oil and grill till well done all over.
Time: Preparation: 2 ½ hours, Cooking: 2 ½ hours
To Serve: Garnish with onion rings and sliced tomato. Sprinkle chaat masala and serve hot.

Ingredients:
Pomfret 4, each 450 gm 
Carom (ajwain) seeds 10 gm/2 tsp 
Cream 45 ml/3 tbs 
Cumin (jeera) powder 10 gm/2 tsp 
Garlic paste 20 gm/4 tsp 
Ginger paste 20 gm/4 tsp 
Gram flour (besan) 20 gm/4 tsp 
Lemon juice 30 ml/2 tbs 
Oil for brushing 
Red chilli powder 10 gm/2 tsp 
Salt to taste 
Turmeric (haldi) powder 5 gm/1 tsp 
White pepper powder 2.5 gm/ ½ tsp 
Yogurt 60 gm/ ¼ cup
 
Method:
Clean fish and make 3-4 deep cuts on each side. Hang yogurt in a muslin cloth for 2 hours to remove whey. Mix yogurt with cream, ginger and garlic pastes, carom seeds, gram flour, white pepper, red chilli and cumin powders, lemon juice, salt and turmeric. Rub mixture on both sides of the fish. Set aside for 2 hours. Skewer fish from mouth to tail and roast in a hot tandoor or grill for 6 minutes or in a preheated oven at 350 ºF for 10 minutes.
Remove from oven. Hang skewers for 5-7 minutes to let excess moisture drip off. Baste with oil and roast again for 5 minutes.
Time: Preparation: 4 ½ hours, Cooking: 15 minutes
To Serve: Serve with mint chutney and onion rings.

Ingredients:
Capsicum, medium sized 250 gm/4 pieces 
Cabbage, shredded 120 gm/ ½ cup 
Cashew nuts, broken 5 gm/1 tsp 
Coriander leaves, chopped 5 gm/1 tsp 
Carrots, grated 80 gm/ 1/3 cup 
Cottage cheese, grated 240 gm/1 cup 
Cumin (jeera) seeds 2.5 gm/ ½ tsp
French beans, thinly sliced 60 gm/ ¼ cup
Garam masala a pinch 
Garlic paste 2.5 gm/ ½ tsp 
Ginger paste 2.5 gm/ ½ tsp 
Green peas 20 gm/4 tsp 
Oil 15 gm/1 tbs 
Raisins 5 gm/1 tsp 
Red chilli powder 2.5 gm/ ½ tsp 
Salt to taste

Method:
Cut the capsicums at the stem end and scoop out the seeds. Heat oil. Add cumin and splutter. Add ginger and garlic pastes and fry for a few minutes. Add all vegetables and stir-fry. Add salt and red chilli powder. Fry till the oil surfaces. Take off fire. Add grated cottage cheese and garam masala. Cool mixture. Add cashewnuts, raisins and coriander. Stuff the capsicums with the mixture and put a skewer through them. Grill for 5 minutes or bake in a tandoor for 8 minutes.

Time: Preparation: 15 – 20 minutes, Cooking: 15 minutes

To Serve: Put on a platter and decorate with lemon wedges, onion rings and tomato rings.

Ingredients:

Large potatoes 1 kg/8 
Cashew nuts, broken 5-10/1 tbs 
Chaat masala 2.5 gm/ ½ tsp 
Clarified butter (ghee) 10 ml/2 tsp 
Coriander leaves, chopped 5 gm/1 tsp 
Cottage cheese, grated 20 gm/4 tsp 
Cumin seeds (jeera) 2.5 gm/ ½ tsp 
Garam masala a pinch 
Lemon juice 5 ml/1 tsp 
Oil for frying 
Red chilli powder 5 gm/1 tsp 
Raisins 10 gm/2 tsp 
Salt to taste

Method:
Peel the potatoes. Scoop out the center leaving thin walls at the sides. Fry the potato shells and the scoops separately. Do not let hem change colour but let the sides become crisp. Cool the scooped out portion of the potatoes and mash. Add salt, red chilli powder, garam masala, lemon juice, cashew nuts, raisins and clarified butter. Stuff the mixture into the potato cases. Arrange 4 pieces on one skewer and put grated cheese on top. Grill till golden brown in colour.
Time: Preparation: 20 minutes, Cooking: 15 minutes
To Serve: Sprinkle with chopped coriander and chaat masala and serve.

Ingredients:

Whole wheat flour 480 gm/2 cups
Clarified butter (ghee) to grease baking tray
Flour to dust
Salt to taste

Method:

Sieve the flour with the salt onto a kneading platter. Make a well in the flour and pour approximately 350 ml/1 ½ cups water into it. Gradually mix the flour and water and then knead to a soft dough. Cover with a damp cloth and set aside for 20 minutes. Divide into 8 portions. Make into balls and dust with flour. Pat and flatten each ball with the palms to make 6 inch wide discs. Wearing an oven glove stick the roti to the side of a moderately hot tandoor. Bake for two minutes then peal off swiftly. Place on a greased baking tray and bake for 5 to 6 minutes at 350 ºF in a preheated oven.

Time:

Preparation: 30 minutes

Cooking: 7 minutes for each roti

To Serve: Serve with any curry.