Onion bhaji and tandoori chicken

Onion Bhaji

1. Sieve the flour, chilies, turmeric, cumin, baking powder and salt into a large mixing bowl.
2. Add the chopped coriander, onions and chilies, mix well.
3. Preheat the deep fat fryer to 180ºC.
4. Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.
5. Very carefully drop spoonfuls of the mixture into hot oil and fry until brown.
6. Drain well on kitchen paper and serve hot.

Tandoori Chicken

1. Pre heat oven 180C.
2. In a bowl combine Tandoori paste and yoghurt.
3. Add chicken to marinade and leave overnight.
4. Bake for 20 minutes.
5. Served with shredded lettuce and lemon to squeeze.

Mango and Chilli Chutney

1. Sauté shallots in a pan until limp and golden.
2. Stir in chillies and continue cooking until soft and well mixed with shallots.
3. Stir in chopped mango.
4. Season to taste with salt and sugar.
5. Simmer until you have a typical chutney consistency.
6. Allow to cool and refrigerate.

Raita

1. In a bowl mix Yoghurt and de-seeded cucumber.
2. Add Ground Cumin, Garlic and chopped fresh mint.