Method for Grouse
Marinate the Grouse with red chilli powder, salt and lime juice and set aside for 55 minutes.
Heat oil in a medium hot frying pan and then over a high heat sear the skin of the grouse until golden brown.
Transfer the grouse to a baking tray and place in the oven for 8–10 minutes. If you prefer the meat well done, leave in the oven for an extra 8 minutes.
Method for Black cabbage Porial
Take a stock pot with 1 litre of water, and bring to a boil. Plunge the black cabbage in the boiling water for a minute and drain. Run under ice cold water to stop further cooking.
Squeeze the black cabbage of excess water and set aside.
In a pan heat oil, add the mustard seeds and when the seeds crackles, add the red chili, chana dal and fry until the chilis change colour.
Add the curry leaves and onion and sauté until translucent.
Add the chopped ginger, green chilli and turmeric and stir for a further minute.
Add the grated coconut and sauté for a minute, then add the salt and the blanched black cabbage and cook for 2 minutes.
Method for tandoori Turnips
Mix all the marinade ingredients together and then cover the turnips in the mix.
Cook the Turnips in a tandoor or alternatively, arrange the turnips on an oiled baking tray and place under a hot grill for 5-6 minutes, until they are slightly charred at the edges.
Season with chat masala and lemon juice.
Method for moille sauce
Heat the oil in a large frying pan, add the curry leaves, onions, ginger and green chilli and stir till the onions are soft. Add the turmeric, and stir for 30 seconds, add the stock. Cover and simmer for 2-3 minutes. Add the coconut milk and salt and bring to a simmer for another minute.