Music Played30 items
Sukhwinder Singh Peer Manava
Nusrat Fateh Ali Khan Piya Re Piya
Akon Chammak Challo
Ahmed Hussain Aaya Tere Dar Par
Yash Raj Music
Neeraj Shridhar Jhak Maar Ke
Vishal Dadlani I Hate Luv Storys
Sony BMG India
Sunidhi Chauhan Somebody Somebody
Mohit Chauhan Tujhe Bhula Diya
Nusrat Fateh Ali Khan Afreen Afreen
A. R. Rahman Kun Faya Kun
Rahat Fateh Ali Khan Tum Jo Aaye
Kishore Kumar Zindagi Ek Safar Hai Suhana
Shafqat Amanat Ali Khan Shafqat Amanat Ali - Bin Tere
Sony BMG India
Mahalaxshmi Iyer Mahalaxshmi Iyer - Mauka
Vishal Dadlani Shiela Ki Jawani
Mohammed Rafi Yeh Mana Meri Jaan
Sunidhi Chauhan Sajde
Rahat Fateh Ali Khan Teri Meri
Shilpa Rao Khuda Jaane
Yash Raj Music
Mahendra Kapoor Tere Pyar Ka Asara
Kumar Sanu Barsaat Ke Mausam Mein
Kailash Kher Saiyyan
Lata Mangeshkar Bhool Gaya Sab Kuch
Shailendra Singh Main Shair To Nahin
Sunidhi Chauhan Main Chandigarh Di Star
Udit Narayan Udit Narayan - Ho Nahin Sakta
Amit Trivedi Suno Aisha
Kamal Khan O o Jaane Jaane
Adnan Sami Lift Karade
World Music Network
Javed Ali Guzarish
Zayeqa Touch - Punjabi Recipes by Andy Varma
(Spicy fish fingers, Amritsari style)
Serves 4-5 portions
Tilapia Fillet - 500 gm
For the marinade
Salt - 10 gm
Red chili powder - A pinch
Lemon juice - 10 ml
For the batter
Chickpea flour - 150 gm
Ajwain - A pinch
Red Confectionery color/Deghi Mirch - A pinch
Salt - To taste
Red chili powder - 10 ml
Garam Masala - A pinch
Oil for frying - 250 ml
Cut the tilapia fillet into small pieces and mix with marinade.
Prepare the batter with the ingredients. Beat with an egg whisk until smooth.
Coat the marinated fillets with the batter and fry in oil until done.
Sprinkle with chat masala and serve with a lemon wedge.
(Lamb Mince kebab flavoured with ginger & coriander)
Serves 2 portions
Lamb Mince (med) - 350 gm
Ginger - 50 gm
Garlic - 30 gm
Mint Leaf chopped - 40 gm
Green Chilli (de-seeded) - 2
Garam Masala - 5 gm
Red chilli powder - Pinch
Salt - To Taste
Fresh coriander leaves - 25 gm
Butter for basting - 1 tsp melted
Onions - 1
Bake the kebabs.
Lamb Mince to be med fat (fine mince)
Finely chop garlic & ginger, add to the mince.
Mix all ingredients with the mince
‘Roll’ out kebabs into sausage shape or skewer them on round skewers
Heat the oven to 200º and bake for 12 minutes.
Use a drip tray.
Turn the kebabs around, and baste with butter.
Bake for a further 5 minutes.
Turn the grill on, and grill for 2-3 minutes
Baste with butter
Make the mixture
Slice the Kebabs and keep aside
In a pan, heat the butter and add onions. Sauté until translucent.
Add the sliced kebabs and sauté for 1 minute
Season & serve with Rye Potatoes
Serves 3-4 portions
Chicken Supremes - 4 pieces
Ginger paste - 25gm
Garlic paste - 25gm
Oil - 15gm
Red chili powder - 2 gm
Salt - 1 gm
Garam Masala - 2 gm
Lemon juice - 2ml
Drained yoghurt - 50gm
Salt - 1gm
Red chili powder - 1gm
Garam masala - 1gm
Lemon juice - 1ml
Red colouring - A pinch
Oil - 10gm
Kasuri Methi - 1gm
Beat the chicken supremes lightly, cut each into 4 pieces.
Prepare the first marinade by mixing the ingredients until smooth. Apply to cut chicken pieces. Leave for 20 minutes.
Prepare the second marinade the same manner. Apply the marinade.
Cook the chicken Tikka on a skewer in the Tandoor or the oven at 200 degrees, until half cooked.
Baste with butter and cook for a further 5 minutes on the grill.
Remove , baste with butter, garnish and serve.
(Indian Mango rice pudding)
Serves 8 portions
Basmati Rice - 100 gm – coarsely pounded
Milk - 2 lt
Golden raisins - 50 gm
Almond slivers - 50 gm
Brown Sugar - 150 gm
Rose or elderflower water - 1 tsp
Saffron - 3 gm (dilute in ¼ cup of warm milk)
Cardamom powder - 1 tsp
Pistachio - slivers
Mango Puree - 200 gm
Buy mango puree or get 3 fresh mangoes & blend in blender
Pound the rice in a Pestle & mortar (Coarse)
Boil the milk on low heat, bring to simmer
Pour in the rice and mango puree and cook. Make sure that it is stirred. Cook for approximately 20 minutes or until the rice is soft
Once the rice milk mixture reduces, add the sugar. Bring to a boil
After the boil of the mixture, bring the heat to simmer
Add all remaining ingredients, including the saffron milk, and simmer for 1 minute.
Pour into decorative Martini glasses and garnish with a mango fan
Sprinkle with Pistachio
Put into fridge and served chill