500 gram(s) lobsters shelled and meat washed
1 big onion finely chopped
2 medium tomato(es) blanched and chopped
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) red chilli powder
½ teaspoon(s) black pepper powder
½ teaspoon(s) garam masala (hot spice mix)
2 tablespoon(s) yoghurt
2 tablespoon(s) oil
4 tablespoon(s) water
salt to taste
finely chopped fresh coriander to garnish Grind to a fine paste:
1 cup(s) grated coconut
2 flakes of garlic
1 teaspoon(s) chopped ginger
2 green chilli(es)
1 teaspoon(s) poppy seeds

Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 3 minutes or till the onions are light brown in color. Add the ground paste and fry till it is golden-brown. Add the tomato pieces and fry till the oil leaves the sides. Add all the spice powders except for the garam masala (hot spice mix) and mix well.
Mix in the lobster meat, salt and the yoghurt. Stir-fry on high heat briefly. Stir in the water and bring to a boil. Cover and simmer on low heat for about 15 minutes or till the lobster meat is cooked and tender. Sprinkle the garam masala (hot spice mix) and garnish with finely chopped fresh coriander.
TIP:

It is important that the lobster is fresh because its meat is easily removable then.
Serve hot with: steamed rice and / or slices of bread, rotis

8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
4 cups water
1 cup(s) yoghurt
1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoons clarified butter (ghee) / butter
salt to taste
2 medium sized onions cut into fine rings
browned onion rings and finely chopped coriander leaves for garnishing

Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.

Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s).
Cover and cook on low level for another 12 minutes or till the chicken pieces are half done.
Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated.
Garnish with crunchy brown onions and finely chopped coriander leaves.

TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little.
To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.
Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.
Serve hot with: Fried Okra in Yoghurt (Bhindi Dahi) or any other yoghurt dish of your choice.

100 grams shredded boneless chicken pieces
500 ml chicken stock
1 tablespoon(s) finely chopped garlic
1 teaspoon(s) cumin seeds
1 tablespoon(s) white flour
2 teaspoon(s) butter
1 tablespoon(s) oil
salt and white pepper to taste
1 tablespoon(s) fresh cream

Heat the butter in a pan and stir-fry the shredded chicken pieces till tender. Remove from the pan and keep aside. In the same pan heat the oil and splutter the cumin seeds. Add the chopped garlic and saute for a few seconds. Add the white flour and stir-fry for about 1 minute(s).
Add the chicken pieces, chicken stock, white pepper powder and salt. Cook on medium level while stirring for about 4 minutes.
Stir in the fresh cream just before serving.

TIP:

To make 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water, chopped onions and garlic till the stock is reduced to half the quantity.
Serve hot with: crispy cheese crackers

8 medium sized pieces (about 800 grams) of chicken
2 tablespoon(s) yoghurt
2 tablespoons clarified butter (ghee) / butter / oil
4 medium onions finely chopped
1 teaspoon(s) hot spice mix (garam masala) powder
2 bay leaves
salt to taste
finely chopped fresh coriander leaves to garnish

To be ground
½ teaspoon(s) turmeric powder
2 tablespoon(s) cashewnut bits soaked in some water
4 whole dry red chillies roasted
1 tablespoon(s) each of poppy and cumin seeds roasted
½ teaspoon(s) nutmeg grated
1 teaspoon(s) blade of mace
1 teaspoon(s) each of red chilli powder and black peppercorns
1″ piece cinnamon broken
2 cloves
2 green cardamom(s) pounded

Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/ butter / oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator.
Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saute on medium level for about 3 minute(s) or till the onions are light brown in color.
Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
Garnish with finely chopped fresh coriander leaves.

TIP:

The cashewnut pieces can be replaced by the same measure of chickpea flour to thicken the gravy.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).
(from syvum.com)

800 grams of boneless 1″chicken chunks
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chillies made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) dried fenugreek leaves (optional)
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing

Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

Skewer the chicken chunks and roast it in a preheated oven for about 12 minutes or till the chicken is almost done.
Baste the chicken chunks with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

TIPS:

If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill.
Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish.
Serve hot with: Green Chutney (Hari Chutney)
(from syvum.com)

500 grams (about 20 oz.) turnips peeled chopped and washed
2 large onion(s) chopped
2 tomato(es) chopped
1 teaspoon(s) each of grated garlic and ginger
2 green chilli(es) chopped
1 teaspoon(s) each of sugar, cumin powder and coriander powder
½ teaspoon(s) turmeric powder
1 cup(s) water
2 tablespoons butter / oil
salt to taste
finely chopped coriander leaves to garnish.

Heat the butter / oil in a pressure cooker till it is medium hot. Add the chopped green chilli(es), grated ginger and garlic. Fry briefly. Add the chopped onion(s) and saute on medium heat for 3 minute(s) or till the onions are lightly browned.
Now, add the chopped tomato(es), salt, and the turmeric, cumin and coriander powders. Stir fry on medium / low heat for 3 minutes or till the fat leaves the sides of the cooker.
Add the chopped turnips and mix. Add the water and stir well. Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat and cook on low level for about 15 minutes. Open the cooker after all the steam has escaped. Add the sugar and very lightly mash the cooked turnips. Keep on the flame for a few minutes to dry out excess water if any.
Garnish with finely chopped coriander leaves.
NOTE: A heavy bottomed vessel could be used in place of the pressure cooker. The quantity of water may be more than doubled and accordingly, the entire cooking process would take a longer time.

Serve immediately with: hot white rice, Indian bread (Roti) or sliced fresh white bread.

200 grams (about 8 oz.) carrots grated
1 cup(s)milk
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).

Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked.
Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).
Serve hot or cold.

2 onion(s) chopped
½” piece ginger chopped
2 green chilli(es) chopped
1 teaspoon(s) cumin seeds
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Savory Bread (Bread Masala) or any other snacks of your choice.

2 tablespoon(s) grated coconut
2 flake(s) garlic peeled and chopped
½” piece ginger peeled and chopped
6 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of cumin and mustard seeds
1 tablespoon(s) chopped onions
1 tablespoon(s) oil
lemon juice and salt to taste

Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Fry briefly till they splutter and pour them on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Crispy Cheese Rolls (Cheese Kurkure) or any other snacks / starters of your choice.

2 cup(s) spinach leaves
3 cups yoghurt lightly beaten
2 small green chilli(es) chopped
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida
1 teaspoon(s) red chilli powder
1 tablespoon(s) ghee (clarified butter) / oil
salt to taste

Wash the spinach leaves well. Cook with a little water for 5 minutes till the leaves are tender. Cool and puree in a blender along with the chopped green chilli(es). In a bowl, mix well the yoghurt, salt and the spinach puree.
For the tempering, heat the ghee (clarified butter) / oil in a pan for 2 minute(s). Add the cumin seeds. Let them splutter. Now, add the asafoetida and red chilli powder. Fry on low heat for a few seconds.
Add the tempering to the yoghurt and spinach mixture. Mix well. Keep refrigerated.
Serve cold with: Rice with Dried Mushrooms (Kanegach Pulav)