Ingredients:  (six servings)

2 cups mango pulp (16oz can) or use pulp of 3 over ripe mangoes

2 cups natural yogurt

1 table spoon pea flour (or white flour)                                                            

2 cups water

1/2 tablespoon mustard seeds

1 green chilly, minced (optional)

1 tablespoon sugar

salt to taste

¼ cup green coriander leaves for garnish.

Method:  Squeeze pulp from mangoes. Add 2 cups of water. Stir in pea flour and yogurt. (In a deep pan heat vegetable oil, add mustard seeds. When they start popping add Himalaya Gourmet Biryani masala and green chilly). Add mango mixture and bring to a boil. Simmer. Stir in sugar and salt. Garnish with coriander leaves. Serve hot. 

Chicken Wings  (entrée)

2 lb chicken wings

½ cup natural yogurt

Salt to taste.

Method:  Brush the wings with the mixture of Tandoori masala and natural yogurt. Bake in a conventional oven at 350 degrees F. about 35 minutes, turning the wings once during the cooking.  Serve on a bed of greens as an entrée. You could use a tbsp of honey instead of yogurt.

Pan fried fish filets

with Himalaya Tomato Ginger Chutney. (Six servings)

For a successful result make sure the frying pan is hot.

Ingredients:

12, Lake fish filets,

1 teaspoon salt,

1/2 lemon juice,

1 cup bread crumbs,

Method:  Sprinkle the fish with lemon juice and salt. Let stand for ten minutes.  Drain fish. Apply Himalaya Tikka sauce. Divide fish in three parts. Dip one part of filets in 1/3 bread crumbs and fry on medium high heat about 3 minutes on each side (make three batches per frying, wipe the pan with a paper towel before you start the next batch). Serve on a bed of greens with Himalaya Gourmet Lime Pickle in the center.

Herring  Vindalo

(Hot.) 6 servings.

6 Herrings cleaned, cut in half.

1 teaspoon salt, sprinkle on fish.

Juice of half a lemon, squeeze over the fish.

1 medium onion, diced fine.

2 medium tomatoes, diced fine.

Method:  fry onions in  ½ a tablespoon of vegetable oil until golden about five minute. Stir in diced tomatoes and the Himalaya Vindalo masala.  In about a few seconds add the herrings. Simmer covered until cooked about 7 to10 minutes. Tilt the pan gently, so that the fish is covered in the sauce. For extra sauce add 1/4 cup water. Add salt to taste. Turn of the heat. Let it rest until serving time. Serve with steamed rice. Accompany with Himalaya sweet lime Pickle. I love this recipe with other fish such as ray fins diced in squares or sardines (scrape out all the scales). Canned fish is good too.

LENTIL  SPINACH DISH: 

1 cup red lentils or a can of chick peas.

1 onion, diced fine

1 tomato, diced fine

1 large potato, diced fine, or one cup of tofu cut into squares.

2 cups, chopped spinach

One tablespoon of vegetable oil.

One and 2/3 cups water

Two table spoons HIMALAYA GOURMET  curry masala (paste)

Salt to taste. 

Method:  Fry onion in vegetable oil. Add tomato. Stir in water. Bring it to a boil.  Rinse lentils and add to boiling water,  add potatoes.  Cook for 5 minutes. When lentils are half cooked  Stir in the spinach and the masala. Cover and simmer until lentils are fully cooked, about10 minutes. Add salt to taste. Serve.