"Bombay Potato Balls"

"2 or 3 medium potatoes (boiled, peeled and loosely mashed), half tsp. cumin & mustard seeds, 1 fresh green chilli (finely chopped) (optional),half tsp. ginger & garlic (finely chopped), 3/4 cup chopped onions, 1/4 tsp. turmeric powder, 1/2 cup
coriander (chopped), salt to taste, 2 tbsp. lemon juice 1 1/2 cups gram flour, 1 tsp cayenne pepper, 1/4 tsp baking soda, oil for deep frying."

"Heat 2 tbsp oil in a pan. Add mustard seeds, when they start to crackle add the cumin seeds, chilli, salt, ginger and garlic. Fry for few seconds, add onions and turmeric. When onions start browning, add coriander, lemon juice, potatoes. Mix well,
turn off heat, allow to cool. Shape into small balls. # Make thick batter with Gram flour, salt, red chilli powder, baking soda, and water. Heat oil in deep pan for 10 to 15 mins on medium heat. When oil is hot, dip potato balls into batter and
drop into oil. Turn every 4 mins and remove from oil when golden brown. Serve with any of the Holy Cow! Sauces. Serves 4."

(Holy Cow! Food Company 2009-05-29)

"Himalayan Paneer Tikka"

"2 or 3 medium potatoes (boiled, peeled and loosely mashed), half tsp. cumin & mustard seeds,1 fresh green chilli (finely chopped) (optional),half tsp. ginger & garlic (finely chopped), 3/4 cup chopped onions, 1/4 tsp. turmeric powder, 1/2 cup
coriander (chopped),salt to taste, 2 tbsp. lemon juice 1 1/2 cups gram flour, 1 tsp cayenne pepper, 1/4 tsp baking soda, oil for deep frying. "

"Heat 2 tbsp oil in a pan. Add mustard seeds, when they start to crackle add the cumin seeds, chilli, salt, ginger and garlic. Fry for few seconds, add onions and turmeric. When onions start browning, add coriander, lemon juice, potatoes. Mix well,
turn off heat, allow to cool. Shape into small balls. # Make thick batter with Gram flour, salt, red chilli powder (1/2 tsp), baking soda, and water. Heat oil in deep pan for 10 to 15 mins on medium heat. When oil is hot, dip potato balls into
batter and drop into oil. Turn every 4 mins and remove from oil when golden brown. Serve with any of the Holy Cow! Sauces. Serves 4."

(Holy Cow! Food Company 2009-05-29)

"Lamb Kathi Kebab...in mins!"

"Thinly sliced Lamb, Natural Yoghurt, slices of Red Pepper, sliced Onion, 1 crushed Garlic Clove, Madrasi Hot Mint sauce, 1 Egg, Vegetable Oil, Fajita Wraps, Lettuce."

"Stir-fry the lamb, peppers, onion, garlic and 1 Tbsp Holy Cow! Madrasi Hot Mint sauce in a little oil until the lamb is cooked. Season with salt and pepper. In another pan add a little oil. Pour in a whisked egg. Drop a fajita wrap on top of the egg
so it sticks to the egg. Once the egg has cooked, remove it from pan. Add the cooked lamb mixture on the egg side of the wrap, with shredded lettuce. Add dip made of yoghurt and Madrasi Hot Mint sauce (see below), roll up kebab & serve. Serves
1. Mix 1 part Madrasi Hot Mint sauce to 2 parts Natural Yoghurt or Sour Cream for an exciting fresh dip!"

(Holy Cow! Food Company 2009-05-29)

"Tandoori Hot Lime Chicken..."

"Natural Yoghurt, Goan Extra Hot Lime sauce, approx. 300g diced Chicken, Paprika Powder (optional for red colour), Vegetable Oil, Salt."

"Mix approx. 8 Tbsp of yoghurt with 8 Tbsp of Holy Cow! Goan Extra Hot Lime Sauce, half a tsp paprika and salt to taste. Marinate chicken in lime mixture for 4 hours (or overnight) in refrigerator. Separate pieces on a baking tray and place in a
pre-heated oven at 240°C for 8 minutes. Brush with oil, cook until chicken fully cooked. Serves 3-4."

(Holy Cow! Food Company 2009-05-29)

"Sizzling Hot Garlic Prawns"

"Vegetable Oil; Himalayan Hot Garlic sauce; approx. 175g King Prawns, Salt, Pepper, Basil. "

"Heat 3 Tbsp of oil in a pan. Add 5 Tbsp of Holy Cow! Himalayan Hot Garlic Sauce with the prawns. Stir-fry until prawns are fully cooked. Season to taste with salt & pepper. Garnish with Basil and serve. Serves 3-4."

(Holy Cow! Food Company 2009-04-29)

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