Marinated beef pieces fried to give a delicious flavour.

INGREDIENTS 

Beef (undercut) 1 kg.
Peppercorns 10 nos.
Pepper powder ¼ tsp.
Worcetershire sauce 2 tsps.
Bay leaves As required
Ghee 4 tsps.
Salt To Taste

METHOD

1. Wash the meat, cut into medium size pieces and then flatten each meat piece.
2. Then marinate the meat with the sauce, pepper powder and salt.
3. Next add the peppercorns, bay leaves and oil and keep overnight.
4. Heat oil in a frying pan and fry the meat pieces on both sides.
5. Cook on a low flame till the meat is tender and cooked.
6. Serve hot.

Use Eastern Black Pepper Powder to add extra taste for your recipe.

An exotic dish made with mutton, wheat, mixture of three dals and eastern spice powders.

INGREDIENTS 
Mutton 250 gms.
Wheat, soaked overnight, drained, pounded & husked 1 cup
Channa dal soaked for 1/2 hour
A handful Moong dal soaked for 1/2 hour
A handful Masoor dal soaked for 1/2 hour
A handful Eastern Chili powder 1 tsp
Haldi 1/2 tsp.
Onions, sliced and fried crisp 2 nos.
Dhania powder 1 tsp.
Ginger-garlic paste 2 tsp. Ghee 4 tbsp.
Salt To taste

 METHOD
1. Heat 6-8 cups of water in a heavy bottomed dekchi.
2.Allow the water to boil, then add the drained dal, wheat and mutton along with the ginger-garlic paste, haldi, chili powder, dhania powder and salt to taste.
3.Cook over low heat till mutton is tender, stir and mash well.
4.Add the crushed fried onion, heat the ghee and pour it over the Haleem.
5.Sprinkle lemon juice and serve hot.

Delicious grilled fish marinated in Yogurt and spices.

INGREDIENTS 

Fish 800 gms.
Ginger 1 cm. piece
Cumin seeds 1 tsp.
Eastern Fish Masala Powder 2 Teaspoon
Ghee 1 tbsp.
Garlic 1 tbsp.
Salt to taste
Dry mint leaves 1 tsp.
Lime juice 1 tsp.
A little curd

METHOD

1. Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes.
3. Marinate the fish with the ground paste for 3 hours.
4. Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3 to 4 minutes.
5. Turn the fish over and smear with Ghee. Continue cooking for another 3 to 4 minutes until done. Brush the ungreased.side with ghee and return to tandoor /grill for another minute.

 Boneless fish fillets coated with a blend of Indian spices and then deep fried to perfection.


Ingredients

Boneless fish fillets 500 gms.
Eastern Fish Masala Powder ½ tsp.
Ground cumin 1 tsp.
Ground coriander ½ tsp.
Garlic, crushed 3 nos.
Ground anise seeds (fennel) 1 tsp.
Lemon juice 1 tbsp.
Oil For deep-frying
Salt To taste

Method :

1. Remove skin from fish, rinse and pat dry with paper towels. Cut into large chunks.
2. Mix together cumin, coriander, ground anise, chili powder, garlic, lemon juice and salt, blending to a smooth paste.
3. Spread over fish, cover and refrigerate for an hour.
4. Half fill a deep pan or Kadhai with oil and heat. Fry the fish, until golden brown.
5. Drain on paper towels. Serve hot.

INGREDIENTS

Eggs 6 nos.
For the masala :
Coconut ½ piece
Eastern Egg Masala Powder 5 nos.

Coriander seeds(roasted) 2 tsp.
Ajwain seeds(roasted) 1 pinch
Methi seeds(roasted) 1 pinch
Jeera seeds(roasted) 1 pinch
Onion(chopped fine) 1 no.
Salt to taste
For seasoning :
Onion(chopped fine) 1 no.
Oil 2 tbsp.


1.Grind to a paste the ingredients for the masala.
2.Put the paste in a vessel and boil along with 4 cups of water and one onion.
3.When the curry is boiling, lower the flame and break the six eggs one by one into the curry.
4.Add salt and cook till the eggs are done and remove from the flame and keep aside.
5.Take another vessel, put some oil in it and fry one onion till brown.
6.Pour the curry over it.
7.Boil for a little more time and remove from the flame.