Blend flour with tomato paste and sour cream, add to meat and mushrooms and heat uncovered on MEDIUM for 3 to 4 mins. Stir and serve with chopped shallots.

Tip: Keep the strips uniform in size and shape, so that they will cook evenly. RELATED RECIPES Chicken Stroganoff Ingredients: 500 gms - rump steak, finely sliced 150 gms - mushrooms, sliced 1 tbsp - worcesterstire sauce 2 tbsp - flour 2 tsp - tomato paste 150 ml - sour cream salt and pepper to taste (less)

Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.

For the marinade, combine all the remaining ingredients. Mix the marinade and the chicken and leave it all day in the fridge, turning once or twice.

To barbecue, either a wood or a charcoal fire will do. Turn the chicken often so that it doesn't burn, and when the fire does flare up, extinguish the blaze by spraying it with water from your spritzer.

It takes about 30 minutes to cook the chicken tikka (less)

Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.

For the marinade, combine all the remaining ingredients (less)

Cut off and discard as much of the fat as possible from under the skin, because the fat catches fire while cooking and causes the chicken to burn. Dry the pieces.

For the marinade, combine all the remaining ingredients (less)

and light the barbecue. 2.

Place the apricots in a bowl and add 3 tbsp. of blackcurrant juice to it.

Leave to soak for 30 mins. 3.

Add the orange juice, remaining (3 tbsp.) blackcurrant juice, pineapple, banana and apples to the apricots and mix well.

4. Thread the fruit on the skewers.

Reserve the marinade for later use. Brush the skewers with butter.

Sprinkle the sugar over the skewered fruit kababs. 5.

Barbecue quickly over hot coals, 3-4 mins. on each side.

6. Serve with the marinade poured over the fruit.

7. Serve with vanilla ice cream.

RELATED RECIPES Fruit cake pudding American Fruit Salad Date and fig pudding Guava dessert Paneer with strawberry Ingredients: 30 dried apricots 1 ripe pineapple, peeled and cut into bite-sized pieces 4 apples, peeled and cut into bite-sized pieces 4 large, just-ripe bananas, peeled and cut into bite-sized pieces 4 tbsp. butter 8 tbsp.

sugar 6 tbsp. blackcurrant juice 6 tbsp.

orange juice vanilla ice cream to serve (less)

Bake the marinated chicken in the oven tray, Add half cup water in the baking tray. When the chicken becomes golden brown, take it out of the oven.

Grill it a little so that it gives barbecue fragrance. Garnish with tomato, cucumber and lemon.

Servewith chutney (less)

Cut the limes in half and set aside. Cook the corn over a medium heat over a barbecue or under a medium hot grill for 4-5 minutes.

Turning them around so that they cook all over, until the corn is lightly charred in places. Remove from the heat, dip a lime half in the chilli mixture and squeeze and spread it over the corn to coat evenly.

Repeat with the remaining corn, lime and chilli mixture. Place the corn on the reserved husks and eat immediately (less)

Deep fry cut onion till golden brown and make a paste. In the same ghee fry garlic till golden and then grind to a paste.

Roast and crush coriander and cumin seeds. Mix in both the pastes.

Mix in all ingredients except the ghee. Marinate the fish in this mixture for 30 minutes.

Skewer the fish pieces and stir fry on a barbecue or in an oven, basting in between with ghee, till golden brown. Serve at once with green or garlic chutney and onion rings (less)

In a bowl, add chicken, 1/2 tsp of chilli powder, salt, turmeric. Mix it well, put it in the freezer and marinate it overnight or couple of hours.

The next day or a couple of hours later, in a pan/kadai, add 1/2 tbsp of oil and fry the chicken until it is cooked well. The texture of chicken changes and you can see a few dark spots when it is cooked.

Keep aside. Now in a small cup add egg, salt, 1/8 tsp of chilli powder, 1/8 tsp of pepper powder.

Beat it well. In a kadai, add 1&1/2 tbsp of oil.

Soak the chicken in the egg mix and fry it or alternatively add the fried chicken and pour 2 tbsp of egg mix on top of it and fry until the egg is cooked. Keep aside.

In the same kadai, add 1 tbsp of oil; when it is hot add cumin seeds, wait for a few seconds and then add onion and saute. Then add 2 green chillies, capsicum and saute for 2-3 minutes.

When dark spots appear on the capsicum, add salt. (for the vegies only).

Now add the fried chicken, barbecue sauce, tomato ketchup and soy sauce. Mix well.

Add some chilli powder if required. Fry it for a couple of minutes until the sauce blends well with chicken and the veggies.

Remove from fire. Garnish with coriander leaves and squeeze some lime juice (around 1 tsp) before serving.

Serve hot. Click here for more chicken recipes Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Sweet corn chicken veg soup Spring Onion Egg Fry/Poriyal Kesar Dahi Chicken Chicken veg manchi balls Koonthal/squid fry Ingredients: 100g - boneless chicken (8-10 small pieces) 1/4 cup diced - capsicum (green, yellow) 1/2 diced - onion 2 tsp - tomato ketchup 2-3 tsp - barbecue sauce 2 tsp - soy sauce 1 - egg 3 tbsp - oil Salt to taste 1/8 tsp - pepper 2 tsp - chilli powder Turmeric powder, a pinch Coriander leaves, a few sprigs 2 - green chilli 1 tsp - lemon juice 1/4 tsp - cumin seeds (less)