Procedure:
Mix together the yogurt, mint sauce and Patak's Extra Hot and Tandoori Curry Paste. Score the chicken pieces with a knife and place in the yogurt mix, stir and refrigerate for 10 minutes. Lift out of yogurt mix, and grill or barbecue for 20-30 minutes until cooked through, turning and basting occasionally, with melted butter.

STUFFED PITTA POCKETS

Biryani and salad filled pitta breads

Ingredients:
1 tbsp oil
75 gm Basmati rice
40 gm unsalted peanuts
40 gm raisins
10 canned pineapple chunks
3 tsp Patak's Biryani Paste
Salt to taste
225 ml water
1 tbsp lemon juice
1 fresh tomato, chopped
1 tbsp frozen peas (defrosted)
4 pitta breads
Mixed salad
Coriander leaves for garnishing

Procedure:
Heat the oil in a pan and stir fry the rice for 1 minute. Mix in the peanuts, raisins, pineapple, Patak's Biryani Paste and salt. Add the water, bring to the boil and simmer for 15-20 minutes until water is absorbed and rice is cooked. Stir in the lemon juice, tomato and peas then refrigerate until cold. Slice the pitta breads and fill with biryani rice and salad. Garnish with coriander leaves. Serve on a bed of salad.

MALKA DAHL

Spinach and lentil curry from rural India

Ingredients:
115 gm red split lentils
55 gm green whole lentils (continental lentils)
1 medium onion chopped
500 ml water
85 gm torn spinach leaves
1-2 tbsp Patak's Vindaloo Curry Paste
2 tbsp fresh chopped coriander leaves
Salt to taste

Procedure:
Place the lentils, chopped onions and water in a pan. Bring to the boil, then simmer partially covered for 25-30 minutes. Add the spinach and Patak's Vindaloo Curry Paste and cook for a further 5 minutes. Stir in half the chopped coriander, then cover and leave to rest off the heat for 10 minutes. Add salt to taste, then serve garnished with the remaining coriander on a bed of rice.

AAM NIMBA MITHA

Mango & lime mousse

Ingredients:
3 eggs separated
100 gm caster sugar
1 tbsp gelatine
4 tbsp hot water
Juice and grated rind 1 large lime
1 small can mango slices drained & pureed (set 3-4 slices aside to decorate)
125 ml double cream

Procedure:
Beat the egg yolks and sugar in a bowl over a pan of boiling water, until the sugar has melted and the mixture is light, thick and creamy. Dissolve the gelatine in hot water and stir into the egg mixture. Stir in the lime juice, rind and mangos, mix well then refrigerate for 5 minutes. Add the cream to the refrigerated mixture. Whisk the egg whites until they form soft peaks, then gently fold into the mixture. Place in a serving dish and refrigerate for at least 1 hour, before decorating with lime and mango slices.