So here we have the recipes for what we cooked at our Tickle Your Tastebuds Indian style Raita Mix 2 or 3 teaspoons of mint sauce with Natural Yoghurt- leave it for a few hours or make it the day before. Onion Bhajis 6 level tbsp plain flour 1 level tsp turmeric 1 level tsp ground cumin 1 level tsp garam massala Salt and freshly ground black pepper 2 med onions, peeled and sliced Deep-frying pan, with oil Method Mix the flour, spices and salt together in a bowl and add 3-4 tbsp water, to make a stiff batter. Stir the onions into the batter, to coat. Heat the oil in the deep-frying pan to 190°C/375°F/Gas Mark 5. Add a dsrtspn of the onion mixture to the pan. When it rises to the surface, add the next spoonful. Continue doing this until the pan is full. Cook for 3-4 mins until the bhajis are cooked, turning them over halfway through. Remove from the pan and drain them on absorbent kitchen paper. Cook the remainder of the onion mixture. The bhajis may be served immediately or reheated on a baking sheet in a hot oven for a few mins. Serve with raita, if you like. Chicken Tikka Massala (Tandoori Tim style) Serves Two Ingredients 3 medium size chicken breasts 1 medium size onion 3 tsps tikka masala powder 50 ml natural yoghurt 50 ml milk 1 tin chopped tomatoes 1 tsp tomato puree 1 tsp powdered ginger 1 tsp lemon juice 2 small dried red chillies (optional) 1 ½ tblsps cooking oil Method Chop onion into small pieces Cut up chicken breasts into bite size pieces Heat oil in frying pan until hot Fry onion until golden brown along with chillies reducing heat to medium hot Stir in tikka massala powder and cook for 30 seconds stirring continuously Place chicken pieces in pan and stir in until chicken is browned on all sides Stir in chopped tomatoes and milk Turn up heat bringing pan to boil Reduce heat and simmer for 15 minutes stirring occasionally Stir in tomato puree, yoghurt and powdered ginger Squeeze in juice from sliced lemon Increase heat to medium hot and cook for 3-4 mins, stirring frequently Serve and enjoy!