Comprehensive South-Asian & Fusion Recipe Compendium

Mutton Curry (Page 1)

Ingredients

$1\,\text{kg}$ mutton
$2$ sliced onions
Whole spices (such as cinnamon sticks, cardamom pods, bay leaves)
Whole jeero (cumin seeds)
$3$ tomatoes
$3$ potatoes, peeled and cut into large chunks
$2$ Tbsp oil

Spices to add mid-cook

$2$ tsp salt
$1$ tsp arad (turmeric powder)
$\tfrac12$ tsp dhana (coriander powder)
$1\,\tfrac{1}{1}$ Tbsp ginger/garlic paste
$1\,\tfrac12$ tsp red masala

Method

Heat oil in a large pot or pressure cooker.
Add whole spices and whole jeero; let them splutter for a few seconds.
Add sliced onions and braise until golden brown.
Add the mutton pieces. Slow-cook the mutton until it is approximately \tfrac12} done. Add water if necessary to prevent burning and ensure tender cooking.
Once the liquid has evaporated, add the powdered spices (salt, arad, dhana, ginger/garlic, red masala).
Braise the mutton with the spices until the oil begins to surface.
Add the chopped tomatoes and continue cooking until the meat is soft and tender. Add extra water as needed to achieve desired consistency.
Finish the curry by adding pre-fried potatoes (fried separately until golden brown and tender), \tfrac12} tsp garam masala, and fresh green dhania (coriander leaves).
Serve hot with rice and cucumber kachoomer (salad).

Tomato Chutney & Kebab Tarkari (Page 1-2)

Tomato Chutney Ingredients

$1$ onion, finely chopped
Oil
Rye (mustard seeds)
Jeero (cumin seeds)
Curry leaves
$3$ grated tomatoes
$1$ tsp salt
\tfrac12} tsp dhana (coriander powder)
\tfrac12\frac{\placeholder{}}{\placeholder{}} tsp arad (turmeric powder)
$1\,\tfrac12$ tsp fine red chillies (powder)

Tomato Chutney Method

Prepare a vagar (tempering) by heating oil and adding rye, jeero, curry leaves, and chopped onion. Sauté until the onion is translucent.
Add the grated tomatoes and all the powdered spices (salt, dhana, arad, fine red chillies).
Cook over medium heat, stirring occasionally, until the mixture thickens into a relish-like consistency.

Kebab Tarkari Assembly

Bake or steam kebabs with a little oil until cooked through.
Pour the prepared tomato chutney into a serving dish.
Carefully place the cooked kebabs on top of the chutney.
Warm thoroughly before serving.
Garnish with fresh green dhania.
Serve with boiled eggs and roti.

Magni Dhal (Page 2)

Ingredients

$1$ sliced onion
Curry leaves
$\tfrac34$ tsp whole jeero (cumin seeds)
Oil
$1$ tsp dhana (coriander powder)
$\tfrac34$ tsp ginger/garlic paste
Green dhania (fresh coriander), chopped
\tfrac12} cup magni dhal (split yellow lentils), soaked for $1$ hour
$1$ tomato, chopped
$1$ tsp salt
\tfrac12} tsp arad (turmeric powder)
$1$ tsp green masala (green chili and ginger/garlic paste)

Method

Prepare a vagar by heating oil and sautéing sliced onion, whole jeero, and curry leaves until fragrant and the onion is lightly browned.
Add the soaked and drained magni dhal, spices (dhana, ginger/garlic, salt, arad, green masala), and chopped tomato.
Add enough water to cover the dhal and cook over medium heat until the dhal is soft and has a mashy texture. Add more water as needed during cooking to reach desired consistency.
Garnish generously with fresh green dhania.
Serve hot with rotis.

Mince Curry (Page 2-3)

Ingredients

$1$ onion, chopped
Whole spices (such as cinnamon sticks, cardamom pods, cloves)
Oil
$1$ tsp jeero (cumin seeds)
$1$ kg steak mince, soaked and then well-drained
$2$ tsp salt
$\tfrac34$ tsp arad (turmeric powder)
$1$ tsp dhana (coriander powder)
$1$ tsp ginger/garlic paste
$2$ potatoes, peeled and quartered
Fine red chillies (powder), to taste
Tomato, chopped (quantity to taste)

Method

Prepare a vagar by heating oil and adding chopped onion and whole spices until the onion is browned.
Add the jeero and let it splutter.
Add the soaked and well-drained mince along with dry spices (salt, arad, dhana, ginger/garlic, fine red chillies).
Braise the mince well, breaking up any clumps, until it is thoroughly cooked and browned.
Add the quartered potatoes.
When the potatoes are nearly done and tender, add the chopped tomatoes.
Continue cooking until the potatoes are fully cooked and the curry has reached your desired consistency.

Note

For serving with rice, you can add more tomatoes to achieve a saucier consistency.
You can also include peppers or mixed vegetables (such as carrots, peas, or green beans). Add these vegetables before the potatoes so they can cook thoroughly.

Chana Dhal & Mutton (Page 3)

Ingredients

$1$ cup chana dhal (split chickpeas), soaked for $1$ hour
$\tfrac34$ kg mutton, cut into desired pieces
$1\,\tfrac12$ tsp salt
$\tfrac34$ tsp arad (turmeric powder)
$\tfrac12$ tsp dhana (coriander powder)
\tfrac12} tsp jeero (cumin powder)
$1$ onion, sliced
Curry leaves
Oil
$2$ tomatoes, cubed
$1$ tsp ginger/garlic paste
Red masala (blend of red chillies and other spices), to taste
Fine red chillies (powder), to taste
Green dhania (fresh coriander), chopped for garnish

Method

Pre-boil the chana dhal until it is soft but still holds its shape.
Prepare a vagar by heating oil and sautéing sliced onion and curry leaves until the onion is golden brown.
Add the mutton pieces and spices (salt, arad, dhana, jeero, ginger/garlic, red masala, fine red chillies). Cook the mutton until it is almost done, ensuring it is well-braised.
Add the cubed tomatoes and simmer until they break down and blend into the curry.
Add the pre-boiled chana dhal to the mutton curry.
Finish cooking, allowing the flavors to meld and the curry to thicken to your desired consistency. Add a little water if needed.
Garnish generously with fresh green dhania before serving.

Chicken Tarkari (Page 4)

Ingredients

$1$ whole chicken, cut into pieces
$2$ onions, sliced
Taj (cinnamon stick) & elachi (cardamom pods)
Oil
$2$ tsp salt
$\tfrac34$ tsp arad (turmeric powder)
Fine red chillies (powder), to taste
$2$ potatoes, peeled and cut into chunks
$2\,\tfrac12$ tomatoes, chopped or pureed
Green dhania (fresh coriander), chopped for garnish

Method

Heat oil in a large pot. Add taj and elachi and let them infuse the oil for a few seconds.
Add sliced onions and brown them until deeply golden.
Add the chicken pieces and all the spices (salt, arad, fine red chillies). Braise the chicken well until it starts to brown.
Add the chopped/pureed tomatoes and potato chunks.
Add a little water, if necessary, cover the pot, and cook until the chicken and potatoes are tender and fully done.
Garnish with fresh green dhania before serving.

Serving

Serve the chicken tarkari with rice and kachoomer (salad).
If serving with roti, reduce the quantity of onions and tomatoes for a thicker gravy.

Dhall & Rice with Chicken (Page 4-5)

Dhall Blend

Use \tfrac12} cup pink dhal and \tfrac12} cup oil dhal, or just $1$ cup of oil dhal.

Method

Boil the dhal until very soft, then liquidize it to a smooth consistency.
In a separate pot, prepare a vagar by sautéing onions with jeero in oil until translucent or lightly browned.
Add the chicken pieces and spices (salt: $2$ tsp, arad: $1$ tsp, dhana: 1\,\tfrac12} tsp, fine chillies to taste).
Cook the chicken until it is about \tfrac12} to \tfrac34} done.
Add the chopped tomatoes and cook until they have broken down and blended into the chicken.
Once the tomatoes are cooked, add the liquidized dhal to the chicken mixture.
Slowly simmer the curry, allowing the flavors to meld and the consistency to thicken. Adjust water if desired.
Finish by garnishing with fresh green dhania.

Meatless Version

To make a meatless version, first prepare a tomato chutney, then add the cooked and liquidized dhal to it to create a vegetarian dhal and tomato curry.

Mutton & Dhodi (Page 5)

Ingredients

\tfrac12} kg mutton, cut into pieces
Dhodi (bottle gourd), peeled and cubed
\tfrac34} tsp arad (turmeric powder)
\tfrac12} tsp dhana (coriander powder)
\tfrac12} tsp jeero (cumin powder)
Salt, to taste
Red masala, to taste
Whole spices (e.g., cinnamon, cardamom)
Onion, sliced
Oil
$1$ grated tomato
Ginger/garlic paste

Method

Prepare a vagar by heating oil and sautéing sliced onion and whole spices until the onion is golden.
Add the mutton and all the dry spices (arad, dhana, jeero, salt, red masala, ginger/garlic). Cook the mutton until it is about \tfrac12} done.
Add the peeled and cubed dhodi (bottle gourd) to the pot. Continue cooking until the mutton is about \tfrac34} done and the dhodi is tender.
Finally, add the grated tomato and finish cooking until the mutton is completely tender and the curry has reached your desired consistency.

Mutton & Peas (Page 5-6)

Ingredients

$1$ kg leg mutton, cut into pieces
Whole spices (e.g., cinnamon, cardamom, cloves)
$2$ onions, sliced
Whole jeero (cumin seeds)
Salt, to taste
\tfrac12} tsp arad (turmeric powder)
$1$ tsp dhana (coriander powder)
$1$ tsp ginger/garlic paste
Red masala, to taste
Peas (fresh or frozen)
Potatoes, peeled and quartered (optional)
Tomatoes, chopped/pureed

Method

Prepare a vagar by heating oil and sautéing sliced onions with whole spices and whole jeero until the onions are golden brown.
Add the mutton pieces and dry spices (salt, arad, dhana, ginger/garlic, red masala). Braise the mutton until it is about \tfrac34} done.
Add the peas (and potatoes, if using) to the pot.
Later, add the chopped/pureed tomatoes and continue cooking until the mutton is completely tender, the peas are cooked, and the tomatoes have blended into the gravy.
Finish cooking to your desired consistency.

Vegetable Kalya (Page 6)

Ingredients

$1$ kg mutton, cut into pieces
Onion, sliced
Jeero (cumin seeds)
Salt, to taste
Arad (turmeric powder): $2$ tsp
Dhana (coriander powder): \tfrac34} tsp
Taj (cinnamon) & elachi (cardamom)
Yoghurt: $3$ Tbsp
Tomato puree: $3$ Tbsp
Saffron threads (soaked in a little warm milk or water)
Green masala (e.g., green chili, ginger, garlic paste)
Fine red chillies (powder), to taste

Vegetables

Baby cabbage, quartered
Bell peppers, cut into large chunks
Beans, trimmed
Carrots, thick-sliced
Marrows (zucchini/courgette), sliced
Baby tomatoes, whole

Method

Cook the mutton separately until it is \tfrac12} to \tfrac34} done using your preferred method (e.g., vagar with onion, jeero, taj/elachi, then add mutton with salt). Ensure it has a good base gravy.
In a bowl, marinate all the prepared vegetables with green masala, yoghurt, saffron, and fine red chillies.
Add the marinated vegetables to the partially cooked mutton and its gravy.
Add the tomato puree.
Continue cooking until the meat is completely tender, but ensure the vegetables remain mostly whole and not mushy.

Spinach, Peas & Mutton (Page 7)

Method

Prepare a vagar by heating oil and adding whole jeero, whole spices (such as cinnamon, cardamom) and sliced onions. Sauté until onions are golden.
Add the mutton pieces along with salt ( $2$ tsp), arad (\tfrac12} tsp), dhana (\tfrac12} tsp), and a heaped teaspoon ( $1$ hpd tsp) of ginger/garlic paste.
Cook the mutton until it is about \tfrac34} done and tender.
Add the peas and fresh spinach to the pot.
Later, add chopped tomatoes and continue cooking until the mutton is fully tender, the spinach is wilted, and all ingredients are well combined.
Finish cooking to your desired consistency.

Cottage Pie-Style “PlessioA” (Page 7)

Components

\tfrac12} kg cooked mince (prepared with your preferred seasoning/gravy)
\tfrac12} cup boiled macaroni
$3{-}4$ boiled eggs, sliced
$6$ mashed potatoes (seasoned with butter, milk/cream, salt, pepper)

Assembly

Grease an oven-safe dish.
Spread a thin layer of mashed potatoes evenly at the bottom of the dish.
Layer the cooked mince over the potato layer.
Arrange the sliced boiled eggs on top of the mince. Season with salt and pepper.
Spread the boiled macaroni evenly over the eggs.
Place slices of fresh tomato over the macaroni.
Cover the entire casserole with a thick layer of the remaining mashed potatoes.
Create a decorative fork pattern on the top potato layer and dot butter generously over it.
Cover the dish with foil.
Bake in a preheated oven at $180^{\circ}\text{C}$ for $20{-}25$ minutes, or until heated through and bubbling.

Butter Chicken Supremo (Page 25)

Chicken Marinade & Cook

Ingredients: $1$ kg chicken pieces or fillet, $1$ tsp salt, \tfrac12} tsp arad (turmeric), $2$ tsp fine red chillies, $1$ tsp garlic paste, $1$ tsp vinegar, $1$ tsp black pepper.
Method: Combine all marinade ingredients with the chicken. Cook the marinated chicken over low heat until it is completely dry (all liquid has evaporated and chicken is cooked through).

Sauce

Ingredients: $50$ g garlic butter, $50$ g regular butter, \tfrac14} cup Nando’s garlic sauce, $2$ Tbsp tomato paste, \tfrac14} cup Nando’s wild-herb sauce (or similar), $60$ ml Nestlé cream, \tfrac12} cup yoghurt, \tfrac14} tsp salt.
Method: Combine all sauce ingredients in a pot and bring to a boil. Simmer for approximately $15$ minutes, stirring occasionally. Pour the sauce over the cooked chicken.

Finish & Serve

Slowly simmer the chicken in the sauce until the sauce thickens to your desired consistency.
Pair with garlic pittas or chips.

Tandoori Chicken Classic (Page 28)

First Rub (Pre-treatment)

Application: Rub lemon juice ( $2$ Tbsp) and salt ( $2$ tsp) all over the chicken pieces.
Duration: Let it stand for \tfrac12} hour.

Second Rub (Marinade)

Ingredients: $1$ cup yoghurt, saffron water (saffron threads steeped in a little warm water), dhana ( $1$ hpd tsp), jeero ( $2$ tsp), ginger paste ( $1$ tsp), garlic paste ( $1$ tsp), arad (\tfrac12} tsp), fine chillies ( $4$ tsp).
Application: After the first rub, apply this marinade generously to the chicken, ensuring it is well coated.

Before Baking

Pour \tfrac12} cup of melted ghee over the marinated chicken.

Baking & Garnish

Bake in a preheated oven at $180^{\circ}\text{C}$ until cooked through and nicely charred around the edges.
Garnish the finished tandoori chicken with fried pineapple rings and toasted almonds.

Peri-Peri Chicken Variants

Standard Peri-Peri Chicken

Ingredients: Baby chickens (whole or halved), crushed garlic ( $2$ tsp), peri-oil ( $20$ ml), lemon juice ( $30{-}40$ ml), salt ( $2$ tsp), butter ( $40$ g).
Method: Marinate the chicken in all ingredients for at least $2$ hours. Cook by grilling, baking, or pan-frying until cooked through and nicely browned.

Nando’s Copycat Peri-Peri Chicken

Ingredients: Salt ( $2$ tsp), paprika (\tfrac12} tsp), peri-spice (\tfrac12} tsp), coarse chillies ( $1$ tsp), garlic ( $1$ tsp), black pepper (\tfrac12} tsp), olive oil ( $2$ Tbsp), lemon juice ( $2$ Tbsp), tomato sauce ( $2$ Tbsp), peri sauce ( $2$ Tbsp), garlic sauce ( $2$ Tbsp).
Method: Combine all ingredients into a marinade. Marinate the chicken overnight for best flavor. Baste frequently with butter while grilling or baking to keep it moist and flavorful.

Khuri Kitchri (Page 18)

Khuri (Sour-Milk Curry)

Ingredients: Sour milk ( $500\,\text{ml}$ ), salt (\tfrac12} tsp), arad (\tfrac14} tsp), dhana ( $1$ tsp), flour ( $2$ hpd Tbsp), green chutney ( $1$ Tbsp), onions ( $12$ small, or 1 large, sliced), \tfrac12} tomato (sliced), curry leaves, rye (mustard seeds), jeero (cumin seeds), methi seeds (fenugreek seeds).
Method:
1. Temper rye, jeero, and methi seeds in oil in a pot until fragrant.
2. Add sliced onions, curry leaves, and \tfrac12} tomato; sauté until soft.
3. In a separate bowl, liquidize the sour milk with salt, arad, dhana, flour, and green chutney until smooth.
4. Pour the liquidized mix into the tempered onion mixture. Stir constantly over medium heat until it comes to the first boil to prevent curdling.
5. Reduce heat and simmer for $3{-}4$ minutes to allow flavors to meld and the sauce to thicken slightly.
Serving: Serve with rice, papad, and aloo fry (fried potatoes).

Kitchri (Rice and Lentil Dish)

Ingredients: $1$ cup oil dhal (or other mixed lentils), $2$ cups rice, salt, arad (turmeric).
Method:
1. Boil $1$ cup of oil dhal until it is very soft.
2. Add $2$ cups of washed rice, salt, and arad (turmeric) to the cooked dhal. Add enough water or broth for the rice to cook through.
3. Cover and steam until the rice is done and fluffy.

Biryani Master Recipe (Page 19)

Components

Chicken pieces (marinated if desired)
Potatoes (peeled and halved or quartered)
Masoor (red lentils, pre-cooked)
Yoghurt
Tomato puree
Fried onions (crispy)
Peas (fresh or frozen)
Saffron (steeped in a little warm milk or water)
Boiled eggs (optional, halved)
Rice (par-boiled or cooked al dente)

Layering Order (in a large pot or oven-safe dish)

Bottom Layer: Start with a layer of ghee or oil.
First Rice Layer: Spread a portion of the par-boiled rice.
Masoor Layer: Scatter some pre-cooked masoor over the rice.
Marinated Chicken Layer: Place the marinated chicken pieces evenly over the masoor.
Second Rice Layer: Add another layer of rice.
Potato Layer: Arrange the potatoes on top of this rice layer.
Remaining Rice: Cover with the rest of the par-boiled rice.

Finishing Touches & Steaming

Sprinkle the remaining masoor, fried onions, peas, and saffron water over the top layer of rice.
Cover the pot tightly with a lid or foil (to create a steam seal).
Steam on low heat on the stovetop or bake in a low oven for approximately $1\tfrac12{-}2$ hours, allowing the flavors to meld and the rice to cook fully by steam. The slow cooking ensures the chicken and potatoes are tender and infused with flavor.

Mexican Rice Casserole (Page 15-16)

Recipe Steps

Steak Preparation: Marinate steak strips with salt, lemon juice, white pepper, green masala, and Spur chicken marinade. Cook the steak until done, ensuring it remains saucy. Finish by adding a dash of soya sauce.
Rice Preparation: Boil $2$ cups of rice until cooked.
Potato Preparation: Marinate potato chunks with green masala, dhana, arad, and BBQ spice. Fry the potatoes until golden and tender.
Stir-fry Vegetables: In a pan, stir-fry chopped onion, tomato, mushrooms, and green pepper with soya sauce, garlic flakes, and butter until tender-crisp.
Assembly & Bake (Layer in Pyrex Dish):
- Layer 1: Cooked steak as the base layer.
- Layer 2: Fried aloo (potatoes).
- Layer 3: Stir-fried vegetables.
- Layer 4: Boiled rice.
- Seasoning: Sprinkle BBQ spice over the top layer of rice.
- Cover the Pyrex dish tightly with foil.
- Bake in a preheated oven at $180^{\circ}\text{C}$ for $40$ minutes.
- Finishing: After baking, remove foil and pour a ghee-badam vagaar (tempering of clarified butter and almonds) over the casserole just before serving for added flavor and aroma.

Chinese-Style Rice (Two Versions)

Version 1 (Apa Rukaya)

Rice: Cook rice using 'spice-for-rice' (a pre-mixed spice blend for rice dishes) according to package instructions or your preference.
Chicken: Sauté cubed chicken pieces seasoned with salt, pepper, green masala, and lemon juice in ghee until cooked through and tender.
Vegetables & Add-ins: Stir-fry a mix of vegetables (e.g., carrots, peas), raisins, nuts, and chopped pineapple chunks.
Combine: Gently combine the cooked rice, sautéed chicken, and stir-fried vegetables/add-ins. Incorporate mayonnaise and peri sauce for flavor and creaminess.
Steam: Briefly steam the combined dish to meld flavors and ensure everything is heated through.

Version 2

Base: Cook rice and spaghetti together.
Vegetables: Prepare mixed vegetables (e.g., carrots, peas, bell peppers).
Chicken: Marinate chicken strips in ginger/garlic paste, various chili sauces, soy sauce, and peri sauce.
Assembly: Assemble a stir-fry by cooking the marinated chicken, then adding the cooked rice/spaghetti base and mixed vegetables. Toss everything together until well combined and heated through.

Fish Curry (Page 10)

Ingredients

$2$ onions, sliced
Curry leaves
Mustard seed
Taj (cinnamon stick)
Elachi (cardamom pods)
Oil
$4{-}5$ tomatoes, liquidized (pureed)
\tfrac12} tsp arad (turmeric powder)
$1$ tsp dhana (coriander powder)
$1$ tsp jeero (cumin powder)
Fine chillies (powder), to taste
Salt: $2$ tsp
$1$ kg marinated fish (marinated with a little salt and turmeric, or as desired)
Green dhania (fresh coriander), chopped for garnish

Method

Prepare a vagar by heating oil and adding sliced onions, curry leaves, mustard seeds, taj, and elachi. Sauté until the onions are golden brown and aromatic.
Add the liquidized tomatoes along with arad, dhana, jeero, fine chillies, and salt. Cook this gravy base over medium heat, stirring occasionally, until it thickens and the oil separates.
Carefully add the marinated fish pieces to the thickened gravy.
Cook on low heat, turning the fish gently only once to ensure it cooks evenly without breaking apart.
Garnish generously with fresh green dhania.
Serve hot with rice, roti, or a refreshing cucumber relish.

Kaleji (Liver) Preparations

Sheep Liver

Preparation: Soak sheep liver pieces in a mixture of vinegar and water for a short period to remove any impurities and reduce strong odor.
Vagar: Prepare a vagar by heating ghee and adding sliced onion, whole jeero, taj (cinnamon stick), and elachi (cardamom pods). Sauté until the onions are lightly browned.
Marination: Marinate the drained liver pieces with salt, arad (turmeric powder), and dhana (coriander powder).
Cooking: Add the marinated liver to the vagar and cook quickly over medium-high heat. Liver cooks very fast, so be careful not to overcook it, as it can become tough.
Finish: In the last $5$ minutes of cooking, add $1$ Tbsp of mayonnaise. Stir it in thoroughly; this creates a silky texture and enriches the flavor.

Mutton Kaleji (Farm-Style)

Preparation: Cut mutton kaleji (liver) into thin strips. Soak briefly in black vinegar to cleanse and tenderize.
Marination: Marinate the drained liver strips with oil, desired spices (e.g., salt, turmeric, chili powder), and green chillies (finely chopped or pasted).
Cooking: Quickly fry the marinated kaleji in ghee over high heat until just cooked through and tender, ensuring it retains its moisture.
Serving: Serve warm with puri or roti.

Health / Pakistani / Italian Peri-Chicken Bakes

These are a category of tray-bake recipes that generally involve the following approach:

Components: Combine marinated chicken pieces with pre-cooked rice or various vegetables in a single baking tray.
Common Spices/Flavorings: Typically emphasize garlic, peri-peri sauces (varying heat levels), aromat seasoning, and cheese as an optional topping.
Baking Process: Bake in a preheated oven at $180^{\circ}\text{C}$ for $45{-}60$ minutes until the chicken is cooked through and the flavors have melded.
Finishing: Often conclude with a final grill or broiler step to crisp up the chicken skin or cheese topping.

Roulade (Page 48)

Components

\tfrac12} kg chicken mince
Chana flour (chickpea flour), dry-roasted
Spices (e.g., salt, pepper, red chili powder, ginger/garlic paste)

Filling

Mashed potatoes, seasoned with salt, pepper, and green chutney.

Assembly

Mix the chicken mince with dry-roasted chana flour and spices to form a cohesive mixture.
Spread this mince mixture evenly into a thin sheet on a piece of foil.
Spread the seasoned mashed potato filling over the chicken mince sheet.
Carefully roll the entire sheet (chicken mince with potato filling) into a tight roulade, using the foil to assist.
Wrap the roulade tightly in the foil.
Steam the foil-wrapped roulade for $30$ minutes until cooked through.
Chill the roulade completely. Once chilled, unwrap it from the foil.
Grill the unrolled roulade until golden brown and slightly crispy on the outside.
Garnish with fried potato threads for texture and presentation.

Sauce

Ingredients: Tomato paste/puree, chili sauce, Worcester sauce, garlic flakes, lemon juice, aromat seasoning, butter.
Method: Combine all sauce ingredients in a small pot. Heat through gently, allowing the flavors to combine and the sauce to warm. Pour over the sliced roulade before serving.

Dumplings in Mutton Curry (Page 9-10)

Dumpling Dough

Ingredients: $2$ cups flour, $2.5$ Tbsp butter (rub-in or cold and cubed), salt (to taste), $3$ tsp baking powder, water (as needed).
Method: Combine flour, salt, and baking powder. Rub in the butter until the mixture resembles coarse crumbs. Gradually add water, mixing until a sticky but workable dough forms.

Method

Prepare a mutton curry (without potatoes) according to your preferred recipe. Ensure the curry has slightly more liquid than usual.
Bring the mutton curry to a gentle simmer.
Using a spoon, drop spoonfuls of the prepared dumpling dough directly into the simmering curry.
Cover the pot tightly and steam the dumplings for $30{-}40$ minutes until they are puffed and cooked through. Ensure the curry does not dry out; add a little extra water if needed at the beginning of the steaming process.