Nisa´s Kitchen

Chicken tikka, lamb tikka and seekh kebabs

Pieces of chicken tikka, lamb tikka, tandoori chicken, seekh kebab served with naan , mint sauce and salad

Boneless tender pieces of chicken or lamb cooked together with onions, tomatoes, ginger, green chillies and fresh coriander. It is mild with the predominant taste of herbs and spices, rather than mouth - burning chillies.

This recipe had beautiful delicate flavour & is probably the most popular of all balti dishes. Chicken or Iamb is fried with onions, tomatoes, cinnamon, cardamons

Exactly as above, but the magic ingredients is green chllies. The combination of the chillies with the rest of the spices create a mouth watering dish.

Bhuna is the hindi and urdu term for the process of cooking a wet ground masala or ground spices paste in hot oil, creating a wonderful well rounded taste.

Most celebrated and popular of parce dishes in dhansak meat or chicken merged with pre cooked masoor dhal.

Dopiaza indicates a dish cooked with plenty of onions and in this recipe onions are cooked in two different ways.

In this dish tikka cooked further in special masala sauce made with yoghurt, lemon juice, single cream and coconut

Any meat cooked in yogurt is always very tender. In this dish chicken or larnb pieces are cooked in onions, ginger, garlic, green chillies and spices as well as yogurt. The results is a very exotic dish full of flavour

Chicken or lamb cubes smothered in rich almond, single cream, poppyseed, pistachio and yoghurt sauce. This dish owes its ancestry to persian food which is very mild.

Pasanda means 'beaten'. Bonelss pieces of chicken or lamb are cooked in garlic, ginger, milk, single cream, almonds and pistachio which gives its distinctive rich texture.

This lamb or chicken dish with spinach, is a well known recipes from punjab and a great favourite with everyone it is important to use red peppers as they as such special flavours to the dish.

The authentic rogan josh originated in Kashmir at the time of the Moghal emperors. Literally meaning cooked in red gravy

Vindaloo which maybe made out of lamb or chicken as well, are usually very, very hot.

In the Uk, madras has come to mean a very hot curry and not much more. It is quite hot as well, and quite delicious.

Chicken or lamb cooked with fenugreek leaves.

A mixture of tender lamb, curried with chicken mince, spinach and topped with crumbled boiled eggs.

Whole spices known as khara are used in this curry so you should be warmed of their presence.

This chicken dish has a delicious thick nutty sauce and is the best served with plain boiled rice

Cumin seeds are fried in a little oil before the chicken and other spices are added. Fried cumin seeds gives a wonderful aroma.

This is tart spicy dish that tastes as good with Indians bread such as paratha - as with any rice dish. In this dish meat cooked with pickling spices.

Same as above but cooked with lamb

This is delightful lemony, gingery dish that requires quite a lot of fresh coriander

This is one of the most chicken dish especially in the West

Cod fillets are cooked in coconut milk, tomatoes, lime juice and desicated coconut.

Succulent large prawns are cooked in a mixture of garlic, ginger, lemon juice, chillies, mango chutney and fresh tomatoes.

Potatoes in a rich gravy of coconut and almonds. Dum Aloo is an example of rich Mogal style of cooking

Spiced vegetables and cubes of paneer roasted in the clay oven and cooked in a spicy masala

Chicken cooked with freshly made ground spices and garlic

Same as above but with lamb

In India this is nearly as popular as the tandoori chicken and is a must at all the dhabas.

A fairly hot dish. The sauce is made with onion, fresh tomato garlic, ginger, green pepper, fresh coriander and green chillies

King prawns are prepared in a sauce of onions, ginger, cumin, coriander, fresh tomatoes, yoghurt and garam masala to make this unusal and tempting dish.

Prawns are cooked with herbs and spices and fresh coriander. This is a mild dish with a small amount of green chillies.

Succulent king prawns are cooked with spinach and leave in a balti. The combination of spinach and prawns makes a very colourful and tasty dish.

Lightly seasoned prawns are further cooked with precooked lentils, sugar, lemon juice, chillies, fresh lemon & coriander. A very colourful dish

Same as above but with cod fish

With seasoned fresh vegetables - usually includes cauliflower, carrots, peas, green peppers and potatoes.

India has over 18 varities of spinach. Fresh leaf spinach and potatoes cut into large chunks. This spinach is cooked with garlic, onions, green chillies. The potatoes are then added and cooked until tender.

This combination of spinach and homemade cheese is not only nutritious but a splendid blend of taste, texture and flavour.

All punjabis love this dish as most of the women are vegetarian. The addition of this item to any menu turn a simple meal into a really special one. In taste and appearance it is hard to find a better combination

The term bharta means to mash and here the aubergines are first roasted in tandoor, then mashed and finally seasoned

The sweet & sour flavour is the result of using panchporan and amchour with lemon juice.

This dish is from the princely houses of Hyderabad is influenced by the coconut cuisine of the south

A most common and widlely flavoured dish, green coriander and jeera gives this dish an aromatic touch.

The creamy coconut sauce of this dish is a perfect contrast to spicy cauliflower

Mushroom bhaji is made by adding mushroom curry masala with peppers and fresh tomatoes added colour and flavour

The combination of mushrooms with spinach and black eyed beans certainly make it an exotic dish.

For this dish the most popular pulses are cooked together, including masoor, moong and chana dhal

Split red lentils (masoor) are simmered in water and finished off with salt, garlic and spices.

Chick peas are a popular dish in Asia. They are cooked in many different ways.

This classic North India's dish held in such respect that its name means 'lentil queen'. Split urid when cooked obtain a dark golden brown colour.

Dhal is cooked in every household in India in one form or another. This recipe is a deliciously simple version

White unleavened bread is freshly cooked in a traditional tandoor or clay oven

It contains ground almonds, sultanas, coconut, suger, pistachio and poppy seeds

Home made bread stuffed with spicy mince meat

Home made bread stuffed with grated cheese

Home made stuffed bread with grated cheese and sliced green chillies.

Home made bread stuffed with garlic and coriander.

The dough is shaped cooked in traditional tandoor

Chappati is an everyday accompaniment to India meals. The dough is shaped and cooked on a flat pan, similar to a griddle

Home made bread is stuffed with mashed potato.In northern India it is usually served for breakfast

Dough is combined with butter thinly rolled out like a thick long sausage, strips are then coiled around themselves into a cone shape and rolled out

Stuffed with special herbs & onions

Stuffed with mashed potato

Basmati rice cooked with mixed vegetables, potato and chick peas

Basmati rice boiled with a hint of saffron

Rice cooked with cumin seed

Pineapple, sultanas, almonds & pistachio are used in the recipes which make it fit for a king

A tasty combination, this dish can be eaten on it own or with a main dish

Butter gives flavour to the fried rice while cashew nuts give it a nice texture

Rice are part boiled & then fried with cashew nuts, fresh lemon chunks, lemon juice and mustard seed

Rice with coconut, pepperpods, onions & pistachios

Rice with sesame seeds, fennal seeds and balti paste

This dish can be served as an accompaint for lunch or super dish. It goes particularly well with a fish dish

Rice cooked with mince meat