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| Ingredients 4 chicken breasts 1 cup grated cottage cheese (paneer) 2 green chilles Few sprigs coriander leaves 1 tablespoon raisins 1 tablespoon cashew nuts 2 teaspoons Ferns' Tandoori Curry Paste 2 pineapple rings, chopped. ¼ cup oil 2 lemons For the gravy 2 cups onions paste 1 cup tomato purée ½ teaspoon turmeric powder 2 teaspoons ginger garlic paste ½ teaspoon red chilli powder or paprika Salt to taste |
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| Method Clean the chicken breasts and flatten them with a steak hammer. Marinate with salt, lemon juice and one teaspoon Tandoori Curry Paste. Wash and chop coriander leaves. Chop raisins, cashew nuts and pineapple rings. Mix with grated cottage cheese, salt, sugar, green chillies to make a filling. Divide filling into four portions. Put one portion of filling into each chicken breast, roll and secure with a toothpick Heat oil in a pan. Put in the rolled chicken breasts and sauté until golden brown. Remove chicken breasts and in the same oil make a gravy, frying the onion paste and then adding tomato purée, ginger garlic paste, salt and one teaspoon Tandoori Paste. Add the chicken breasts and simmer until meat is tender. Serve hot on a bed of saffron rice. |
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| Ingredients 1 small (700g) chicken, skinned 3 tablespoons Ferns' Tandoori Paste 1 small onion Juice of 1 lemon or 3 tablespoons yogurt Salt to taste |
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Method Make small gashes in chicken. Grind onion and squeeze out juice. Rub into chicken with Ferns' Tandoori Paste, lemon juice or yogurt and salt. Marinate for an hour. Grill on either side in an oven or rotisserie. |
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1 (500 to 750 g) whole chicken ¼ cup curd /yogurt ¼ cup cream 2 teaspoons ginger paste 2 teaspoons garlic paste 3 tablespoons Ferns' Tandoori Curry Paste 2 lemons ¼ cup oil for basting |
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| Ingredients 2 (750 to 800 g) Pomfrets ¼ cup curd/yogurt 1/3 cup cream 2½ teaspoon ginger paste 2½ teaspoon garlic paste 2 tablespoons Ferns' Tandoori Curry Paste 2 teaspoons lemon juice Butter for basting 2 eggs |
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| Method Clean the pomfret and make 3 deep incisions across each side. Hang the curd in a muslin for 15 minutes and squeeze out the liquid. Separate egg yolks and whites and mix yolks with curd and Tandoori Paste. Apply on the fish and keep aside for 3 hours. Skewer the fish and roast on a grill or in a tandoor for 5-10 minutes. Remove and hang the skewers to allow excess moisture to drip off. Baste with butter and roast again for another 6-8 minutes. Serve with onion rings and lemon slices. Serve with an Indian bread of your choice. |
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| Ingredients ½ kg shrimps* shelled and cleaned 2 tablespoons Ferns' Tandoori Curry Paste 1 cup mayonnaise 1 tablespoon tomato ketchup Salt to taste 1 egg 3 - 4 leaves lettuce *Other shell fish like crab, lobster or squid can be used, singly or in combination. |
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| Method Boil the shrimps in water and drain. Mix tomato ketchup, mayonnaise and Tandoori Curry Paste. Add shrimps and mix together. In a cocktail glass place shredded lettuce at the base and the shrimp mixture on top of it. Place a whole boiled shrimp on the edge of the glass as garnish. Top with a slice of hard-boiled egg and a dot of tomato sauce. |
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| Ingredients 1 small cauliflower ¼ cup shelled peas 2 small potatoes 8-10 French beans 2 carrots 1 bunch lettuce ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon mustard 400 ml or 2 large cups mayonnaise ½ teaspoon Ferns' Tandoori Curry Paste |
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| Method:
Cut the carrots and potatoes into cubes and the french beans into diamonds,
cauliflower into florets. Boil all the vegetables in water along with salt, drain and cool. Add pepper and mustard. Add salt and Tandoori Curry Paste. Mix the mayonnaise into the vegetables. Arrange the salad on a bed of lettuce. Serve chilled. |
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