4 quail (split into half on the back bone) |
100 ml yogurt |
1 teaspoon cumin powder |
1 teaspoon coriander powder |
1/2 teaspoon turmeric |
1 teaspoon garam masala (available in indian stores) |
25 ml mustard oil (optional) |
2 tablespoons lemon juice |
5 ml orange food coloring (optional) |
200 g cooked basmati rice pilaf |
1/2 teaspoon ground cumin |
1/2 teaspoon garam masala (available in indian stores) |
3/4 teaspoon salt |
1/3 teaspoon dried fenugreek leaves (kassori methi) |
1 teaspoon cayenne pepper |
1 tablespoon tomato puree |
200 ml 35% cream |
2 tablespoons cilantro, chopped |
1 green chili pepper, finely chopped |
60 ml butter |
1/2 teaspoon cumin seed |
1 teaspoon sugar |
2 cooking apples |
1 egg |
50 g all-purpose flour |
30 g cornflour |
60 ml cold water |
15 g sugar |
1 liter oil (for frying) |
salt |
100 g baby spinach |
10 g chopped ginger |
15 ml olive oil |