Buffet 1

Meat Tikkas Ingredients 1 ¼ kg. leg meat 1 large onion 1 tsp. ground ginger 1 tsp. ground garlic ¼ green papaya ¼ cup oil 4 tbsp. sour curds 2 tsp. coriander seeds 1 tsp. cumin seeds

2 tsp. poppy seeds 2" piece cinnamon 4 cardamoms 15 peppercorns 8 red chillies ½ tsp. turmeric 2 tsp. salt juice of 1 lemon ¼ cup ghee.

Method Clean and cut the meat into 1 ½" cubes, wash and squeeze dry. Grind the onion and papaya, mix with ginger and garlic into the oil. Apply this to the meat cubes. Next, finely grind the coriander, cumin and poppy seeds, the pepper, cinnamon, cardamom, chillies and turmeric into a thick paste. Mix this with the curds, also thick and let the meat marinate in the mixture for at least 4 to 5 hours. Grease skewers and pack the meat cubes on them. Roast over a charcoal fire or under a hot grill. When the meat is nearly done, baste with a little lemon juice and melted ghee. When the meat is crusty and brown, sprinkle salt and serve hot.

Egg Bombs Ingredients 2 cups mashed potatoes ½ cup bread crumbs 1 beaten egg 1 tbsp. cornflour oil to fry 8 hard boiled eggs salt 1 tbsp. chopped coriander leaves 1 tbsp. chopped mint leaves Grind : ¼ coconut 3 green chillies a small handful of coriander leaves juice of ½ a lemon.

Method Mix chopped masala, salt, cornflour and egg in the mashed potatoes. Cut each egg into half, length-wise, spread a layer of chutney on one half and join together. Cover completely with mashed potatoes and roll in breadcrumbs and fry in hot oil till lightly browned.

Creamed Fish Castles Ingredients 2 cups boiled flaked fish 1 small bunch finely chopped onions with leaves 1 cup mashed potatoes ½ cup cream salt ¼ cup bread crumbs. Grind : 4 green chillies salt a handful of coriander leaves. Garnish : small tomato slices parsley sprigs 2 sliced or chopped hard-boiled eggs chopped lettuce. Method Mix fish with potatoes, cream, onion, ground masala and bread crumbs. Leave for 20 minutes. Firmly pack into greased moulds, leave for half an hour. Turn out onto a bed of lettuce. Decorate with tomato slices, egg and parsley.

Grilled Kaleji Makhanwala Ingredients ½ kg. liver cut into 1" strips juice of 1 medium-sized onion ¼ tsp. each of salt, pepper and garam masala juice of 1 lemon 2 tbsp. melted butter 1 large sliced onion fried brown a handful of chopped coriander ¼ tsp. each garlic and ginger juice. Method Juices may be extracted by grinding ingredients and then squeezing through a muslin. Mix all the liquids, salt and pepper. Marinate liver in this for an hour. Put into a greased shallow dish and grill till tender and brown. Mix in garam masala and butter and serve with fried onion and coriander leaves sprinkled on top.

Mince Meat Loaves Ingredients 1 kg. minced meat 1 cup thick curds 2 cups fresh breadcrumbs Grind together : 10 flakes garlic 10 green chillies 2" piece ginger ¼ of a small green papaya 1 bunch coriander 1 tsp. haldi 1 tbsp. salt 3 cardamoms 5 cloves 2 to 3 pieces cinnamon and a few almonds.

Method Early in the day, combine all the ingredients and shape into 10 individual oval loaves. Place these in a greased shallow pan and refrigerate. Remove 45 mins. before serving and bake in a hot oven at 400°, for 30 to 35 mins, or until done. Serve, sprinkled with coriander leaves and tomato wedges, with toasted naan.

Chick en PParcels arcels Chicken Ingredients 1 chicken 3 chicken livers 4 tbsp. finely chopped mushrooms 1 finely chopped onion 3-4 tbsp. butter 1 egg ½ cup flour breadcrumbs and ghee for frying few chopped and fried cashewnuts

Method Clean and joint chicken and keep the breast aside. Chop rest of the chicken into small pieces. Saute onions in butter, add the chicken meat, mushrooms and seasoning and fry lightly. Blanche chicken livers in hot water and cut into small pieces and add to mixture. Cut each chicken bread into three slices, beat and spread them out well. Place a little of the mixture on each, roll and secure with a string. Dredge with flour on all sides, brush with beaten egg and roll in breadcrumbs. Heat ghee and fry till brown all over. Transfer to a casserole, sprinkle chopped cashewnuts, bake in moderate oven for 20 mins. before serving.

Ande Ka Mitha Ingredients 6 eggs 400 gms. mava (khoya) 115 gms. ghee 125 gms. almonds or cashewnuts 400 gms. sugar ½ cup water.

Method Beat the eggs well. Make a light syrup of the sugar and water. Grind the almonds or cashewnuts, combine all these ingredients with the mava in a bowl and mix well. Pour into a greased, shallow baking dish. Decorate with a few nuts and bake in a slow oven till medium brown, about an hour.