Ingredients:       

• 1/4 pint/150ml natural yogurt
• 2 ounces/50g ground almonds
• 1 1/2 tsp chili powder
• 1/4 tsp crushed bay leaves
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1 tsp garam masala
• 4 green cardamom pods
• 1 tsp ginger pulp
• 1 tsp garlic pulp
• 14 ounce/400g can tomatoes
• 1 1/4 tsp salt
• 2 pounds/1kg chicken, skinned, boned and cubed
• 3 ounces/75g butter
• 1 tbsp corn oil
• 2 medium onions, sliced
• 2 tbsp fresh coriander, chopped
• 4 tbsp cream 

Method of Preparation of Butter Chicken: 

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

Put the chicken into a large mixing bowl and pour over the yogurt mixture.

Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Ingredients:       

• 10-12 spinach leaves (palak)
• 1 cup gram flour (besan)
• salt to taste
• 1 tsp red chilly powder (lal mirch)
• 1 tsp roasted cumin powder (bhuna jeera)
• curd (dahi) as required
• tamarind sauce (imli ki chutney)
• oil for frying 

How to make Palak Pakora Chaat: 

• Wash spinach well.
• Mix salt and 1/2 tsp red chilly powder in it and make a thick batter with water.
• Heat oil in a pan.
• Dip spinach leaves in gram flour batter and fry them in oil until they turn brown.
• Beat curd and add salt to it.
• Dip spinach pakoras in curd and take them out in a plate.
• Sprinkle red chilly powder, cumin seeds and chutney on these.
• Serve them immediately.

Ingredients:

• Mixed vegetables 3 cups.
• Turmeric powder 1/4 tsp.
• Whole wheat or plain flour 1 tbsp.
• Coriander 1 tbsp.
• Green chilli 1.
• Oil 1 tbsp.
• Salt to taste.
• Brown bread buns 6.
• Tomato slices 12.
• Lettuce leaves 12.
• Onion slices (optional) 6.
• Tomato ketchup 2 tsp.
• Mixed with chilli sauce 1 tsp (optional).
• Mustard to taste. 

How to make whole wheat burgers: 

• Chop the mixed vegetables, green chillies and coriander finely.
• For the cutlets:
• Heat the oil and add the vegetables (carrots, cabbage, cauliflower, potatoes, French beans), turmeric and salt. Cover and cook on a slow flame until the vegetables are cooked.
• Sprinkle the flour on the vegetables, mix and cook again for a few minutes.
• Mash the vegetables lightly. Add the coriander and green chilli, mix well and shape into 16 cutlets.
• Brush a non-stick frying pan lightly with oil and cook each cutlet on both sides. If you like, you can roll into wholemeal bread crumbs before cooking.
• Slice each bun into two.
• On each cut portion of each bun, apply a little mustard, a little tomato ketchup and firstly arrange 2 lettuce leaves, then one cutlet, one onion slice and two tomato slices.
• Decorate with cress and serve hot.