Recipe : Cut 500g chicken pieces and marinate them for half an hour. Mean-while make paste of 100g onions and 120g tomatoes. Also blanch, peel and grind 10 almonds into a fine paste adding ¼ cup water. Alternately cashew nuts or 20g poppy seeds can also be used. In a flat pan heat 50g edible oil and cook chicken pieces & onion paste till light pink for 10 min. Add tomatoes, almonds paste & 15g Butter Chicken masala. Add water. Cook for 15 min. till right consistency. Check seasoning. Serve with 1 tspn. cream poured on top.

Ingredients : Coriander seeds, Red Chillies, Iodised Salt, Black Pepper, Turmeric, Garlic, Cassia, Dried Ginger, Fennel Seeds, Cardamom Amomum, Cloves, Nutmeg, Mace

Spices blend for vegetables

Recipe : Exclusif for Bombay Pav Bhaji. Boil 200g. potatoes. Peel & dice. Also boil 150g. dressed vegetables like carrots, cauliflower, peas etc. In a deep pan fry 100g. finely chopped red onions in 60g. butter till golden. Add coarsely chopped 100g. tomatoes, salt, 15g. Pav Bhaji masala. Transfer the boiled vegetables, ½ cup water and on high heat mix & mash them for 10 minutes. Then apply butter on bread slices or slit baps, roast & serve together.

Ingredients : Coriander seeds, Red Chillies, Dry Mango, Cumin, Iodised Salt, Fennel Seeds, Cassia, Dried Ginger, Black Pepper, Cardamom Amomum, Cloves, Star Anise, Nutmeg, Mace.