Indian Dinner - cooking recipe

Ingredients

For the meat
2 pork chops (you can also use 2 chicken breasts)
1 cup tandoori paste
For the cole-slaw
1 teaspoon butter
1 cup onion, shredded
2 cups cabbage, shredded
1 cup carrot, shredded
1 cup water
1 red chili pepper, finely chopped
1 teaspoon cumin powder
1 teaspoon garlic sea salt
1 teaspoon pepper
Saffron rice
2 cups brown rice
4 cups water
1 teaspoon salt
1 teaspoon saffron
For the sauce
1 cup yogurt
1 cup sour cream
1 teaspoon sesame seeds
1 teaspoon basil, chopped
1 teaspoon garlic salt
To accomplish
indian papadum bread
1 teaspoon olive oil
mango chutney

Preparation

Spread meat with tandoori marinade and set aside.
Melt butter in a pan and add onion.
When the onion turned golden, add cabbage.
When the cabbage turned soft, add carrots.
Add water and shimmer with lid on for about 20 minutes.
Add the spices when ready and stir.
Put rice and water into another pot, when water boils add salt and saffron, stir once and cook until tender.
In the meanwhile mix all the ingredients for the yogurt sauce and set aside.
Heat grill (Note: if you are not using an outside gas grill you should start turning the oven to 220\u00b0C and grill the meat in the oven for about 30 to 40 minutes).
Grill the meat until tender.
Spread oil over pappadums and heat them on the bread-shelf of your grill, be careful, this will be quick.
Put some chutney into a nice bowl.
Arrange everything around the dinner table, preferably in good quality china.
Eat with fingers if you like.