Step-by-Step Instructions

1. 1.Prepare Tandoor Chicken Kathi Roll

   Heat 1 tbsp of oil in a pan. Add 1/4 cup each of sliced onions and green peppers and sauté. Add 1 tsp of mixed powder and 2 tbsp of base gravy. Stir well. Add 4-5 cubed pieces of pre-cooked tandoori chicken tikka. Mix thoroughly. Finish with 1 tbsp of fresh chopped coriander, 1/2 tsp of amchur, and 1/2 tsp of white pepper. Take a large tortilla/wrap, layer with lettuce, then add the chicken mixture. Drizzle with 1 tbsp each of tamarind sauce and mint sauce. Roll tightly and wrap in foil.

2. 2.Prepare Chapati

   Take a ball of dough (approx. 100g) and roll it out thinly on a floured surface using a rolling pin. Place the rolled dough on a hot griddle (tawa) and cook for a few seconds on each side until lightly browned. Then, using tongs, cook the chapati directly over an open flame until it puffs up and is evenly browned.

3. 3.Prepare Coriander Naan

   Take a ball of dough (approx. 150g). Flatten it and incorporate 1 tbsp of fresh chopped coriander and 1 tsp of minced garlic into the dough. Roll it out into an oval shape. Carefully slap the naan onto the hot wall of the tandoor oven. Cook until it puffs up and develops charred spots. Remove with tongs.

4. 4.Prepare Samosa Chaat

   Cut a pre-made samosa into pieces. Place it in a serving container over a layer of chickpeas (approx. 1/2 cup). Drizzle with 1 tbsp of green chutney, 1 tbsp of imli (tamarind) chutney, and 1 tbsp of yogurt sauce. Garnish with sev (crispy noodles) if desired.

5. 5.Prepare Chicken Curry

   Heat 1 tbsp of oil in a pan. Add 1 tbsp of ginger-garlic paste, 1/4 cup of sliced onions, and 1 tsp of sliced green chilies. Sauté until fragrant. Add 1 tsp of mixed powder, 1 tsp of chili powder, 1/2 tsp of turmeric, and 1/2 tsp of garam masala. Stir well. Add 4-5 tbsp of base gravy and 4-5 pieces of pre-cooked chicken. Simmer until the sauce thickens and the chicken is heated through. Garnish with 1 tbsp of fresh chopped coriander.

6. 6.Prepare Paneer Malaya

   Heat 1 tbsp of oil in a pan. Add 1 tbsp of ginger-garlic paste, 1/4 cup of sliced onions, and 1 tsp of sliced green chilies. Sauté until fragrant. Add 1 tsp of mixed powder, 1 tsp of chili powder, 1/2 tsp of turmeric, and 1/2 tsp of garam masala. Stir well. Add 4-5 tbsp of base gravy, 4-5 fried paneer cubes, and 2-3 pineapple cubes. Stir in 2 tbsp of coconut milk. Simmer until the sauce thickens. Garnish with 1 tbsp of fresh chopped coriander.

7. 7.Prepare Cheese Naan

   Take a ball of dough (approx. 150g). Flatten it and stuff with 2 tbsp of grated cheese. Seal the edges and roll it out into an oval shape. Cook in the tandoor oven until puffed and browned. Brush with ghee and slice into quarters before serving.

8. 8.Prepare Matar Paneer

   Heat 1 tbsp of oil in a pan. Add 1 tbsp of ginger-garlic paste, 1/4 cup of sliced onions, and 1 tsp of sliced green chilies. Sauté until fragrant. Add 1 tsp of mixed powder, 1 tsp of chili powder, 1/2 tsp of turmeric, and 1/2 tsp of garam masala. Stir well. Add 4-5 tbsp of base gravy, 1/4 cup of frozen peas, and 4-5 paneer cubes. Simmer until the sauce thickens. Garnish with 1 tbsp of fresh chopped coriander.

9. 9.Prepare Fish Pakora

   Dip 3-4 pieces of cod fish fillets into a spiced chickpea flour batter. Carefully place the battered fish into hot oil for deep frying. Fry until golden brown and cooked through.

10. 10.Prepare Chettinad Chicken

    Heat 1 tbsp of oil in a pan. Temper with 1 tsp of mustard seeds, 1 tbsp of minced garlic, a few sprigs of curry leaves, and 3-4 dried red chilies. Add 1 tsp of mixed powder, 1 tsp of chili powder, 1/2 tsp of turmeric, and 1/2 tsp of garam masala. Stir well. Add 4-5 tbsp of base gravy and 2 tbsp of coconut milk. Bring to a simmer. Add 4-5 pieces of pre-cooked chicken and cook until heated through and flavors are combined. Garnish with 1 tbsp of fresh chopped coriander.

11. 11.Prepare Mum's Special Curry

    Heat 1 tbsp of oil in a pan. Add 1/4 cup of sliced onions, 1/4 cup of chopped plum tomatoes, 3-4 dried red chilies, 1-2 tej patta leaves, and 1 tbsp of minced garlic. Sauté until softened. Add 1 tsp of mixed powder, 1 tsp of chili powder, 1/2 tsp of turmeric, 1/2 tsp of garam masala, and 1 tsp of kasuri methi. Stir well. Add 4-5 pieces of pre-cooked lamb and 4-5 tbsp of base gravy. Simmer until the sauce thickens and the lamb is heated through. Garnish with 1 tbsp of fresh chopped coriander.

12. 12.Prepare Chilli Naan

    Take a ball of dough (approx. 150g). Flatten it and incorporate 1 tsp of chopped green chilies into the dough. Roll it out into an oval shape. Cook in the tandoor oven until puffed and browned. Brush with ghee and slice into quarters before serving.

13. 13.Prepare Mumbai Style Salmon

    Heat 1 tbsp of oil in a pan. Temper with 1 tbsp of minced garlic, 1-2 tej patta leaves, 1/4 cup of sliced onions, and 1 tsp of sliced green chilies. Sauté until fragrant. Add 1 tsp of mixed powder, 1 tsp of chili powder, 1/2 tsp of turmeric, 1/2 tsp of garam masala, and 1 tsp of kasuri methi. Stir well. Add 2-3 pieces of pre-cooked salmon fillets, 1/4 cup of boiled and cubed potatoes (skin on), and 4-5 tbsp of base gravy. Stir in 1 tsp of ground poppy seeds. Simmer until heated through. Garnish with 1 tbsp of fresh chopped coriander.

14. 14.Prepare Bhindi Bhaji

    Heat 1 tbsp of oil in a pan. Add 1 tbsp of minced garlic, 1/4 cup of sliced onions, 1 tsp of sliced green chilies, and 1/2 cup of sliced okra. Sauté until the okra is tender. Add 1 tsp of mixed powder, 1 tsp of chili powder, 1/2 tsp of turmeric, 1/2 tsp of garam masala, and 1 tsp of kasuri methi. Stir well. Add 1/4 cup of chopped plum tomatoes and 4-5 tbsp of base gravy. Simmer until the sauce thickens. Garnish with 1 tbsp of fresh chopped coriander.