CHAR DAL KA DALCHA

CHAR DAL KA DALCHA
Hyderabadi preparation made using four dals
Preparation Time : 45-50 minutes
Cooking Time : 35-40 minutes
Servings : 4

INGREDIENTS
Split Bengal gram (chana dal) 1/4 cup

Split pigeon pea (toor dal/arhar dal) 1/4 cup

Split red lentil (masoor dal) 2 tablespoons

Split green gram skinless (dhuli moong dal) 2 tablespoons

Turmeric powder 1 teaspoon

Red chilli powder 1 1/2 teaspoon

Salt to taste

Tamarind 1 lemon sized ball

Oil 3 tablespoons

Onions, sliced 2 medium

Ginger paste 2 teaspoons

Green chillies, slit 5-6

White pumpkin, 1 inch pieces 400 grams

Desi ghee 2 tablespoons

Cumin seeds 1 teaspoon

Whole dry red chillies, broken 5-6

Curry leaves 12-15

Garlic, chopped 6-8 cloves

METHOD
Soak all the dals in plenty of water for at least half an hour. Drain and add half-teaspoon turmeric powder, half-teaspoon red chilli powder, salt and four cups of water. Pressure cook for four to five minutes or till it is completely cooked. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and set aside. Heat oil in a pan and add onions. Sauté till they turn light brown. Add ginger paste, the remaining red chilli powder and turmeric powder and slit green chillies. Stir-fry briefly and add white pumpkin pieces.

Recipe Tip :
Sauté for three to four minutes and add the cooked dals. Cook covered on medium heat for about ten minutes or till the white pumpkin pieces are tender. Add tamarind pulp and half a cup of water and cook on medium heat for four to five minutes, stirring occasionally. Reduce heat and simmer for another five minutes. Heat ghee in a tempering pan, add cumin seeds and when they begin to change colour add dry red chillies broken into two and curry leaves. Stir-fry briefly and add garlic. Sauté till it turns light brown. Temper the dal with this mixture and cover it with a lid immediately to trap the flavours. Adjust seasoning and serve hot.

SAMBHAR

SAMBHAR
Sour and spicy pigeon pea split cooked with vegetables. A popular South Indian preparation served with rice.
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS

Split pigeon pea (toor dal/arhar dal) 1/2 cup

Turmeric powder 1/4 teaspoon

Oil 4 tablespoons

Pumpkin, peeled ,1 inch cubes6-8 pieces

Drumsticks , 2 1/2 inch pieces10-12 pieces

Asafoetida a pinch

Mustard seeds 1/2 teaspoon

Whole dry red chillies 4

Curry leaves 10-12

Sambhar onions, peeled 10-12

Tamarind pulp 1 tablespoon

Sambhar powder 1 1/2 teaspoons

Salt to taste

Fresh coriander leaves, finely chopped 1/4 cup

METHOD
Wash and pressure-cook dal in three cups of water with turmeric powder and one teaspoon oil. Mash the cooked dal lightly with a wooden spoon. Boil pumpkin and drumsticks in two cups of water with salt till tender.Heat remaining oil in a thick-bottomed pan, add asafoetida, mustard seeds, broken red chillies, curry leaves and sambhar onions and sauté. Add half a teaspoon of sambhar masala and sauté for a minute. Add mashed dal and stir to mix well. Add tamarind pulp to the boiling vegetables and mix. Add this mixture to the dal mixture, mix well and let it come to a boil. Add the remaining sambhar masala and mix again. Adjust salt. Garnish with chopped coriander leaves and serve hot with idli, dosa, medu vada or with steamed rice.

RED ONION TOMATO AND PASTA SALAD

RED ONION TOMATO AND PASTA SALAD
A delicious healthy salad of pastas, red onion and tomato toss in olive oil and red wine vinegar.
Preparation Time : 15 minutes
Cooking Time : 5-10 minutes

INGREDIENTS
Onion , thinly sliced 1 large

Tomatoes, quartered 4 medium

Pasta , in different shapes and cooked al dente3 cups

Yellow capsicum, roasted 1

Zucchini, sliced 2 small

Salt to taste

Fresh basil leaves to garnish

For dressing

Olive oil 4 tablespoons

Red wine vinegar 1 1/2 tablespoons

Dijon mustard 1 teaspoon

Castor sugar (caster sugar) 1/4 teaspoon

Salt to taste

Black peppercorns, crushed 12-15

Fresh basil leaves, torn 1/2 cup

METHOD
Cool the capsicum, peel and slice into strips ( see page…). Blanch the zucchini and refresh in cold water. Mix together all the ingredients for the dressing. Drain the pasta well and transfer to a large serving bowl. Add the dressing and toss well. Add the capsicum, zucchini, onion and tomatoes; toss well to mix. Cover the bowl and leave to stand at room temperature for about thirty minutes to allow the flavours to develop. Serve, garnished with sprigs of basil.

EGG FRIED RICE

EGG FRIED RICE

An oriental rice preparation made with assorted vegetables and scrambled egg.
Preparation Time : 15-20 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS

Eggs, whisked 2

Rice, cooked 2 cups

Spring onions with greens, finely chopped 2

Oil 1 tablespoon

Garlic 1 teaspoon

Carrot, finely chopped 1 medium

French beans, finely chopped 4-6

Green capsicum, finely chopped 1 medium

Soy sauce 2 teaspoons

Salt to taste

White pepper powder 1/4 teaspoon

Vinegar 1 tablespoon

METHOD

Reserve some spring onion greens for garnish. Heat oil in a wok, add garlic and spring onions and sauté for one minute. Add carrot, French beans and capsicum and continue to sauté for another minute. Add rice and cook on high heat for a minute or until the rice is heated through, tossing continuously. Add soy sauce, salt and white pepper powder and mix gently. Transfer into the serving bowl. In the same wok, pour the whisked eggs and lightly scramble. Add the fried rice to this and mix. Mix in vinegar and serve hot, garnished with the reserved spring onion greens.

RAJMA RASMISA

RAJMA RASMISA

A nutritious kidney bean preparation, tastes excellent with steamed rice
Preparation Time : 25 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS

Red kidney beans (rajma), soaked overnight 1 1/2 cups

Salt to taste

Oil 3 tablespoons

Bay leaves 2

Onions, finely chopped 2 medium

Ginger, chopped 1 inch piece

Garlic, chopped 6-8 cloves

Tomatoes, pureed 3 medium

Coriander powder 1 tablespoon

Cumin powder 1 teaspoon

Red chilli powder 2 teaspoons

Turmeric powder 1/2 teaspoon

Garam masala powder 1 teaspoon

METHOD

Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.

Basic Mayonnaise

Basic Mayonnaise Recipe

Serving Description: Makes 1 cup
Container: food processor or blender
Prep Time: 15 minutes

Ingredients

-1 egg yolk, large egg
- 3/4 teaspoon dry mustard
-1/4 teaspoon salt
-1 pinch ground black pepper
-1 dash cayenne pepper
-2 tablespoons fresh lemon juice*
-1 cup oil, extra virgin olive oil, canola, or combination of each

Method

In blender or food processor, combine egg, dry mustard, salt, pepper, lemon juice, and 1/4 cup of oil.
Turn machine on and slowly add the remaining oil in a thin stream. If mayonnaise appears too thick, add drops of lemon juice while machine is running.
Serve immediately or refrigerate in a covered container. Can be refrigerated for 2-3 days.
*A combination of lemon juice and vinegar may be used, or white wine, or vinegar and water combined. The amount of vinegar will alter the taste

Virgin Mojito

Virgin Mojito

Ingredents:
•1 Tablespoon Sugar
•Mint leaves - one medium sprig
•1/4-1/2 lime
•Club soda or Ginger Ale
•Ice
•A tool for muddling
•A pitcher (if making more than one serving)

Method:

•In the bottom of the pitcher or mixing glass, add the sugar, mint leaves, and juice from the lime. Use a muddler, or the back of a spoon to crush and mix the ingredients together. At this point, what it looks like is not important - the more you muddle, the more the flavors will mix, and the better it will taste!

Add club soda to taste. You don't want to dilute the flavor too much, but you can do this step to your own taste preferences.

Pour over ice and enjoy!

Other options are to use ginger ale or Sprite instead of club soda. It all depends on what you like.

Chocolate Milkshake

Chocolate Milkshake


Ingredients:
4 tbsp drinking chocolate
125 ml black coffee
250 ml milk
100 ml cream
4 scoops of chocolate ice cream


Method:
Dissolve the chocolate in hot coffee and then pour in the milk. Chill.
Whisk in cream.
Pour over ice cream in the glasses.
Serve immediately.

Green Chilli Pickle

Green Chilli Pickle


Ingredients:
1 kg green chillies - chopped
1 cup salt
1/2 kg mustard oil
1 tbsp red chilli powder
1 tbsp turmeric powder
200 gm ginger - finely ground
250 gm garlic - finely ground
100 gm cumin seeds - roasted and ground
200 gm large mustard seeds - roasted and ground
1 cup sugar
200 gm tamarind
3 cups of white vinegar

Method:
Marinate the chillies in salt for at least two hours.
Soak the tamarind in the vinegar for at least two hours and extract the pulp.
In a large vessel heat the mustard oil and add red chilli powder and turmeric powder.
Add the ginger and garlic and mix well. Continue stirring for some time.
Mix in the cumin powder and mustard powder.
Pour the tamarind-vinegar pulp and mix well.
Add sugar and cook on low heat for some time.
Now add the chillies and cook for 10-15 minutes on low heat till the oil seperates.
Serve.

Hot Lemon Pickle

Hot Lemon Pickle


Ingredients:
Lemons - 1 kg
Salt - 250 gms
Turmeric - 2 tsp
Red Chilli Pepper - 3 tsp
Scraped and Sliced Ginger - 125 gms
Vinegar - 1 cup
Green CHillies - 125 gms, slit
Fenugreek - 4 tsp
Mustard Seeds - 4 tsp
Asafoetida - 2 level tsp
Mustard Oil - 1 1/2 cups

Method:
1. Make eight equal pieces of each lemon and mix them with salt.
2. Store the lemons in a glass jar and set in the sun for 15 days, shaking the jar daily.
3. Lightly fry the mustard seeds, asafoetida and fenugreek in warm mustard oil.
4. Pour the fried spices, ginger and vinegar to the jar.
5. Add lemon juice, chilli powder and green chillies to the lemons.
6. Keep in the sun for 15 days.

Caribbean Romance

Caribbean Romance


Ingredients:
White rum - 45ml
Amaretto almond liquer - 30ml
Orange juice - 45ml
Pineapple juice - 45ml
Grenadine syrup - a splash

Method:
1. Pour the rum, amaretto, orange juice and pineapple juice into a cocktail shaker half-filled with ice cubes.
2. Shake well.
3. Strain into a highball glasss filled with ice cubes, and float grenadine on top.
4. Garnish with slices of mango, lemon or lime and serve.

Margarita

Margarita


Ingredients:
Tequila - 45ml
Triple sec - 15ml
Lime juice - 30ml
Salt - to taste

Method:
1. Rub rim of cocktail glass with lime juice and dip rim in salt.
2. Shake all ingredients with ice, strain into the salt-rimmed glass and serve.

Mojito

Mojito


Ingredients:
Light rum - 60ml
Lime juice - 1 lime
Sugar - 2 tsp
Mint - 2 to 4 sprigs
Soda water

Method:
1. Lightly muddle the mint and sugar with a splash of soda water in a mixing glass until the sugar dissolve and you smell the mint.
2. Squeeze the lime into the glass, add rum and shake with ice.
3. Strain over cracked ice in a highball glass.
4. Top with soda water, garnish with mint sprig and serve.

Grape Mocktail

Grape Mocktail


Ingredients:
3 cups black grapes (preferably seedless)
1/2 cup sugar
salt to taste
pepper to taste
4 glasses chilled water

Method:
Clean and boil grapes in a cup of water.
Simmer for 2 minutes after boiling point is reached.
Cool to room temperature.
Add sugar and blend in mixie till smooth.
Strain to remove skins, seeds etc.
Add chilled water to the pulp.
Add salt and pepper .
Beat with an electric beater till frothy.
Serve in tall glasses.

Designated Appletini

Designated Appletini


Ingredients:
Freshly pressed Apple Juice - 60 ml (green or gold apples)
Sugar syrup - 15 ml
Lemon juice - 8 ml

For sugar syrup:
Sugar - 2 parts
Water - 1 part

Method:
1. Add apple juice, sugar syrup and lemon juice to a cocktail shaker filled with ice.
2. Shake well
3. Strain into a chilled cocktail glass.

For sugar syrup:
1. Bring the water to a boil.
2. Dissolve the sugar into the boiling water.
3. Once the sugar is dissolved completely, remove the pan from the heat.
4. Allow to cool completely and bottle.

Mixed Fruit Mocktail

Mixed Fruit Mocktail


Ingredients:
2 cups mixed fruit (eg. green grapes, papaya, mango, pinepapple, watermelon, apple, etc.) chopped in chunks
1/3 cup sugar
1 or 2 drops icecream essence
1 or 2 drops orange colour
3-4 cups crushed ice
salt to taste
pepper to taste

Method:
Add 1 cup water to the chopped fruit.
Bring to a boil reduce heat and simmer for 2 minutes.
Add sugar after removing from fire.
Cool to room temperature.
Blend in a mixie till smooth.
Strain pulp through a colander.
Add essence, colour, ice, salt and pepper.
Beat with an electric beater till frothy.
Serve chilled in glasses.

AAM KA ACHAR

AAM KA ACHAR
Raw mango pickle, an Indian accompaniment.
Preparation Time : 14-15 days
Cooking Time : 5-10 minutes

INGREDIENTS
Raw mangoes 500 grams

Turmeric powder 2 tablespoons

Salt to taste

Fenugreek seeds (methi dana) 3 tablespoons

Fennel seeds (saunf) 4 tablespoons

Mustard seeds 3 tablespoons

Onion seeds (kalonji) 1 tablespoon

Coriander seeds 2 teaspoons

Cumin seeds 1 teaspoon

Asafoetida a large pinches

Red chilli powder (deghi mirch) 2 tablespoons

Mustard oil 2 cups

METHOD
Wash and wipe the mangoes dry. Cut them into half, remove seed and then cut into one inch sized cubes. Put the pieces in a bowl, add turmeric powder and three tablespoons of salt, mix well and allow to rest for two hours. Drain out excess moisture. Grind fenugreek seeds, fennel seeds, mustard seeds, half the onion seeds, coriander seeds and cumin seeds to a coarse powder. Add asafoetida, red chilli powder and the remaining salt and mix well.Heat mustard oil in a pan to smoking point, remove and let it cool thoroughly. Mix half of the oil with the coarsely ground powder. Add this to the mango pieces. Mix well to coat the mango pieces. Sprinkle the remaining onion seeds on top and mix. Allow it to stand for three days. On the fourth day transfer it into a porcelain jar, add the remaining oil and mix well. Cover the jar with muslin cloth, tie with a string and let the pickle mature for eight to ten days in sun. Remember to mix the contents at least once a day. You can start using the pickle now. It lasts for one year.

MALWANI PRAWN CURRY

MALWANI PRAWN CURRY
Prawns cooked in a delicious malwani gravy
Preparation Time : 15 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga), shelled and deveined16 medium

Salt to taste

Coconut, scraped 1 cup

Onions, chopped 4 medium

Coriander seeds 2 teaspoons

Turmeric powder 1/4 teaspoon

Garlic, chopped 12 cloves

Whole dry red chillies, soaked 8

Oil 3 tablespoons

Kokum petals 5-6

Coconut milk 1/2 cup

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Apply half a teaspoon of salt to prawns. Reserve one tablespoon of coconut and dry roast the remaining coconut and one onion in a thick bottomed kadai over medium heat for two to three minutes, stirring continuously or till coconut turns light brown in colour. Cool the roasted coconut and onion mixture and grind to a paste along with coriander seeds, turmeric powder, half the garlic and soaked red chillies. Marinate prawns in this paste and set aside until required. Heat oil in a pan. Add remaining onions and remaining garlic. Sauté on medium heat, stirring continuously till light golden brown. Add the marinated prawns, kokum and one cup of water. Bring it to a boil. Add salt. Reduce heat and simmer for two minutes. Stir in coconut milk and continue to simmer for two more minutes, taking care not to overcook the prawns. Serve hot garnished with reserved coconut and coriander leaves.

MALWANI FISH CURRY

MALWANI FISH CURRY
A simple fish curry from Malvan
Preparation Time : 20-25 minutes
Cooking Time : 10-15 minutes
Servings : 4

INGREDIENTS
King fish (surmai) fillets 500 grams

Cumin seeds 1 teaspoons

Coriander seeds 2 teaspoons

Whole dry red chillies 4-5

Salt to taste

Turmeric powder 1/2 teaspoon

Onions 2 medium

Tomato, chopped 1 medium

Tamarind pulp 1 1/2 tablespoons

Coconut, scraped 3/4 cup

Black peppercorns 6-8

Oil 3 tablespoons

METHOD
Wash and cut fish fillets into one inch sized cubes. Lightly roast cumin seeds and coriander seeds and grind them into a powder with dry red chillies. Apply salt, turmeric powder and the ground powder to the fish cubes and keep aside. Chop one onion. Soak tamarind in two tablespoons of water and squeeze to get pulp. Grind the other onion with coconut and black peppercorns into a coarse paste. Heat oil in a pan, add chopped onion and sauté till lightly browned. Add tomato and sauté till oil leaves the sides. Add the coconut paste and cook on high heat for a minute. Add two cups of water and bring the gravy to a boil. Add fish pieces and cook on medium heat for five to six minutes. Add tamarind pulp, adjust salt, stir and simmer for five minutes. Serve hot with steamed rice.

JHINGA KALIMIRCH

JHINGA KALIMIRCH
Prawns cooked in a black peppercorn flavoured gavy
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga), deveined 20 medium

Black peppercorns 20

Onions 3 medium

Ginger 3 inch piece

Garlic 10 cloves

Ghee 1/4 cup

Green cardamoms 5

Cloves 8

Tomatoes, chopped 4 medium

Cashewnuts 10

Mustard seeds 1/2 teaspoon

Whole dry red chillies 5

Curry leaves 10

Salt to taste

Red chilli powder 2 teaspoons

Saffron (kesar) a few strands

METHOD
Wash prawns thoroughly under running water. Slice two onions and chop one. Grind ginger and garlic to a paste. Heat two tablespoons of ghee in pan. Add green cardamoms, cloves and half the crushed black peppercorns. When they change colour, add sliced onions and tomatoes. Sauté for three to four minutes. Add one cup of water, cashewnuts and bring to a boil. Take off the heat, cool and puree in a blender. Heat the remaining ghee in a pan, add mustard seeds and whole red chillies. When the seeds splutter add curry leaves and chopped onions and sauté till light brown. Add salt, remaining crushed black peppercorns, red chilli powder and sauté. Add ginger-garlic paste and mix. Add prawns and sauté for two to three minutes. Add the pureed gravy and check the seasoning. Add salt and simmer for two minutes. Before serving add saffron dissolved in a tablespoon of warm water. Serve hot.

IGGARU ROYYA

IGGARU ROYYA
A delicious prawn curry from coastal Kerala
Preparation Time : 20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga) 36 (350 grams) medium

Oil 5 tablespoons

Coconut, scraped 1 cup

Dried red chillies, broken 8

Cumin seeds 1 teaspoon

Fenugreek seeds (methi dana) 1/2 teaspoon

Black peppercorns 10-12

Onions, chopped 2 medium

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Tomatoes, chopped 2 medium

Salt to taste

Curry leaves 10-12

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Peel and devein the prawns and pat them dry. Heat two tablespoons of oil in a kadai and sauté the coconut with dried chillies, cumin seeds, fenugreek seeds and black peppercorns till the coconut turns light brown. Cool and grind to a coarse paste. Heat the remaining oil in the same kadai, add the onions and sauté till golden brown. Add the ginger paste, garlic paste and sauté till all the moisture evaporates. Add the ground paste and stir. Add the tomatoes, salt, curry leaves and sauté on low heat for three to four minutes. Add the prawns, toss well and cook till the prawns are done. Garnish with the coriander leaves and serve hot.

Recipe Tip :
Traditionally it should be a thick masala, but if you want to serve it with rice make the curry a little thinner.

FISH AND GREEN MANGO CURRY

FISH AND GREEN MANGO CURRY
Surmai cooked in a coconut gravy with raw mangoes
Preparation Time : 30 minutes
Cooking Time : 25 minutes
Servings : 4

INGREDIENTS
King fish (surmai), 1 inch slices 8

Raw mangoes, sliced 2 medium

Lemon juice 2 tablespoons

Salt, trimmed to taste

Turmeric powder 1 teaspoon

Oil 6 tablespoons

Coconut, scraped 1 1/2 cups + 2 tablespoons

Onion , chopped 1 medium

Red chilli powder 1 tablespoon

Mustard seeds 1/2 teaspoon

Green chillies, slit 4

Coriander powder 1 tablespoon

Curry leaves 10-12

Rice flour 1 1/2 tablespoons

Tamarind pulp 2 tablespoons

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Marinate fish in a mixture of lemon juice and salt half a teaspoon of turmeric powder for about fifteen minutes. Heat two tablespoons of oil in a pan and shallow fry till half done. Drain and set aside. Soak one cup of scraped coconut in one cup of warm water for three to four minutes. Grind and squeeze to extract milk. Heat oil in another pan. Add onion and sauté till soft. Add half the remaining turmeric powder, half the red chilli powder, two tablespoons of scraped coconut and salt and sauté for two to three minutes. Add two cups of water and let the curry simmer. Add a little more oil to the oil in which the fish pieces were fried. Add mustard seeds, green chillies, coriander powder, remaining red chillli powder, curry leaves, remaining turmeric powder, raw mango slices and sauté. Strain the onion curry into this tempering, pressing well to extract all the flavours. Add the fried fish. Mix the rice flour with quarter cup of water to make a smooth paste and add it to the curry. Cook stirring continuously till the curry thickens. Add coconut milk and stir. Add a little tamarind pulp and let the gravy come to a boil. Switch off the heat and garnish with coriander leaves. Serve hot with steamed rice.

FISH AMBOTIK

FISH AMBOTIK
Sour and hot pomfret – a typical Goan dish
Preparation Time : 20 minutes
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
Pomfret, cut into ½ inch thick slices (400 grams each)2 medium

Salt to taste

Turmeric powder 1 teaspoon

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Coconut, scraped 1 cup

Dried red chillies 8-10

Ginger, roughly chopped 1 inch piece

Garlic, roughly chopped 8-10 cloves

Cloves 5

Cinnamon 2 inch stick

Vinegar 2 tablespoons

Oil 2 tablespoons

Onions, chopped 2 medium

Green chillies, slit 4-5

Tamarind pulp 3 tablespoons

METHOD
Marinate the fish with salt and turmeric powder. Dry roast coriander seeds and cumin seeds. Grind coconut, whole red chillies, cumin seeds, coriander seeds, ginger, garlic, cloves, cinnamon and vinegar to a very fine paste with a little water. Heat oil in a pan. Add chopped onion and sauté till golden brown. Add ground masala and cook on high heat for two minutes stirring continuously. Add three cups of water and bring the gravy to a boil. Add slit green chillies and stir. Add the marinated fish pieces and simmer for five minutes. Add tamarind pulp and adjust salt. Stir gently and cook on low heat for five minutes. Serve hot with steamed rice.

CRAB SUKHE

CRAB SUKHE
Crabs cooked with onions, ginger, garlic and malvani masala - a lip smacking dish
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Crabs 4 medium

Tamarind 1 lemon sized ball

Oil 4 tablespoons

Onions, sliced 3 medium

Ginger, sliced 1 inch piece

Garlic, sliced 12-16

Coconut 1 1/2 cups

Mustard seeds 1/2 teaspoon

Curry leaves 6-7

Turmeric powder 1/2 teaspoon

Malvani masala 1 teaspoon

Red chilli powder 1 teaspoon

Salt to taste

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Clean crabs and wash thoroughly. Detach and crack the claws. Cut each crab into two pieces. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside. Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. Remove from heat and cool. Add a little water and grind in to a thick paste. Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves. Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws. Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick. Serve hot garnished with fresh coriander leaves.

Iced Mint and Lime Tea

Iced Mint and Lime Tea

Ingredients:
1 tea bag
300 ml boiling water
2 tbsp mint leaves
pared rind 1 lime
2 tsp lime juice


Method:
Place teabag

in a heatproof jug. Pour over boiling water, mint leaves and lime rind.

Cover and allow it to sleep for 30 minutes. Strain liquid. Chill well. Add limejuice to taste.

Serve poured over ice.

Gilligan's Island

Gilligan's Island


Ingredients:
Vodka - 30 ml
Peach schnapps - 30 ml
Orange juice - 90 ml
Cranberry juice - 90 ml

Method:
1. Pour in all the ingredients into a cocktail shaker.
2. Add ice.
3. Shake thoroughly to blend well.
4. Pour out into a tall prechilled glass to serve.

Long Island Iced Tea

Long Island Iced Tea

Ingredients:
Gin - 15ml
Light rum - 15ml
Jose cuervo tequila - 15ml
Triple sec - 15ml
Vodka - 15ml

Method:
1. Fill a 14oz collins glass with ice and the gin and rum.
2. Fill 2/3 glass with cola and remainder with sweet and sour.
3. Top with a dash of bitters and lemon wedge.

Choco Coffee Pudding

Choco Coffee Pudding

Ingredients:
For layer 1
Milk bread - 8 slices (6 if large)
Instant coffee - 1 tbsp
Drinking chocolate - 1 tbsp
Icing sugar - 1 tbsp
Milk - 3 tbsp
Vanilla essence - 1/4 tbsp

For layer 2
Vanilla ice cream - 1/2 litre
Gelatine crystals - 1 tbsp
Water - 1/2 cup
Curd - 1 tbsp
Sugar - 2 tbsp
Milk chocolate - 1 tbsp, grated
Chocolate sauce - optional

Method:
For layer 1:
1. Break bread and place in a dry-grind mixie. Add the chocolate powder, coffee, icing sugar and essence.
2. Blend to get fine crumbs. Rinse a casserole or padding bowl with cold water. Put the crumbs in and press down evenly and lightly by hand. Sprinkle the milk over it and allow to set in chiller for 1 hour.

Layer 2:
3. Take water in a heavy based pan and sprinkle the sugar and gelatine over it. Leave undisturbed for 5 to 7 minutes.
4. Now warm over very low flame stirring continuously till no crystals are left and water is clear.
5. Beat ice cream over a tray of chilled water of ice cubes.
6. To the ice cream, add the curd, gelatine solution and stir, keep stirring till thick and creamy.
7. Pour over the bread layer.
8. Allow to set in freezer and decorate with grated chocolate. Serve with chocolate sauce.

Malabar Parathas

Malabar Parathas

Ingredients:
For making the dough:
Veg oil or Dalda - 1 tbsp
Luke warm water - as required
Maida - 2 cups
Salt as per taste

Method:
1. Take all the ingredients in a bowl. Mix thoroughly. Knead the dough well just as you do with chapathi or roti dough. Cover dough with damp muslin cloth. Put aside it for an hour. For better results place it in an air tight container. This prevents the drying at the top of the dough.
2. Make 10 equal portions of dividing the dough. Each portion should be a little less than the size of a tennis ball.
3. Take one portion of the dough. Put some oil on it.
4. Next apply oil on a flat surface. Roll out the portion as much as you can so as to make it as thin as possible, equally in its length and width. Do not worry about the shape. It may even break in between. Just make it as thin as you can. A rolling pin can be used here.
5. Put a little oil over rolled out dough.
6. Make pleats on the rolled dough with the help of both hands. Start from one end as you do with sari pleats.
7. Hold at one end of the pleated dough. Then spin it just like a spiral. Put aside.
8. Repeat the same process for all the dough portions. Cover pleated dough portions with wet muslin cloth or keep it in air tight container. Keep aside.
9. Heat a pan until medium hot.
10. Roll out each dough portion just as you do to make a roti. But make sure that it is not as thin as a roti. Parathas should have medium thickness. Do not apply any flour on it. Put some oil or ghee if you want.
11. Place one rolled dough portion on the heated pan. Add a little butter or ghee. Cook for about 1 or 2 minutes. Toss often, till it becomes firm and speckled brown. Cover the paraha with aluminium foil. Put it in an air tight container.
12. Once you have made 3 or 4 parathas, put them on a flat surface. Then hold them between your hands. Clap the hands together with 3 or 4 parathas in between them. Make sure not to clap hard as that may crack the parathas. This is to separate the layers of the parathas. It does not alter the taste in any way.
13. Serve with any kurma or masala.

SOLKADI

SOLKADI
A delicious appetizer of coconut milk and kokum.
Preparation Time : 2 hours
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Kokum petals 20

Coconut, scraped 1

Garlic, chopped 6-7 cloves

Green chillies, chopped 3

Salt to taste

Fresh coriander leaves, chopped 1/4 cup

METHOD
Soak kokum petals in two cups of hot water for one to two hours. Crush them slightly to get thick pulp and strain.Make a puree of coconut, garlic and green chillies with a little water. Strain to get a thick coconut milk. Mix kokum extract, coconut milk together to get a creamy pink coloured solkadi. Add salt, fresh coriander and mix well. Serve chilled.

TEATIME CARDAMON CAKE

TEATIME CARDAMON CAKE
A sweet tea time goodie with a hint of cardamom.
Preparation Time : 20 minutes
Cooking Time : 35-40 minutes
Servings : 4

INGREDIENTS
Refined flour (maida) 1 cup

Baking powder 1/2 teaspoon

Green cardamom powder 1 teaspoon

Eggs 3

Castor sugar (caster sugar) 1/2 cup

Vanilla essence 1 teaspoon

Butter 1/2 cup + for greasing

Milk 2 tablespoons

METHOD
Sieve refined flour, baking powder and green cardamom powder into a bowl. Grease a cake tin and set aside. Break eggs into another bowl. Add sugar and beat till sugar mixes properly. Add vanilla essence and mix. Add the flour mixture to the egg mixture and mix well.Heat a pressure cooker and place a base in it. Melt butter in a microwave oven (or directly on gas). Add to the batter and mix. And milk and mix. Pour the batter into the greased cake tin and place it in the pressure cooker. Remove the gasket and cover the cooker. Cook for thirty to thirty five minutes without the weight. When done remove from the cooker and cool. Slice and serve.

Tuna Salad

Tuna Salad

Ingredients:
1 can tuna, drained and flaked
5 big potatoes
1/4 cup chopped onion
2 hard boiled eggs
1 tomato, chopped finely
2 tbsp chopped celery

Mix together for dressing:
3 tbsp salad oil
1 tbsp vinegar
1 tbsp lemon juice
3 tbsp mayonnaise
Salt as per taste
Pepper powder as per taste

For Garnish:
1 tomatoes, sliced
2 tbsp chopped celery

Method:
Boil potatoes in salted water
Cool, peel and make into thin slices
Slice 1 hardboiled eggs
Chop 1 hard boiled eggs
Mix together chopped eggs, tomatoes and onion
Make two equal halves of potatoes slices, egg-tomato mixture, dressing and tuna
In a salad dish, layer it with half potato slices
Top it with 1/2 of flaked tuna and then 1/2 of egg-tomato mixture
Sprinkle 1/2 of celery
Pour 1/2 of dressing
Repeat the procedure from step 7 - 11 with the remaining 1/2 of the ingredients
Chill it for 1 hour.
Garnish with sliced tomatoes and celery before serving

Masala Crab Curry

Masala Crab Curry

Ingredients:
Big size Crab - 6 pcs
Onion paste - 1/4 cup
Ginger Garlic paste - 1/4 cup
Tomato Puree - 1/2 cup
Curd - 1/4 cup
Water - 1 cup
Whole Garam Masala few
Whole Jeera - 2 tsp
Bay Leaf - 2 nos
Garam Masala Powder - 2 tsp
Turmeric powder - 2 tsp
Salt as per taste
Fresh Coriander for garnish

Method:
Clean the crab and boiled it for 2 minutes. Take only the fleshy parts for cooking.
Heat a pan add bay leaf, jeera and whole garam masala in it. Add onion paste, garlic ginger paste, tomato puree in it.
Now add curd and salt, turmeric powder ,garam masala powder and the crab in it.
Mix all and fry them till it removes oil. Add water in it. Cover it for 10 minutes in a slow flame.
Garnish it with coriander leaves and serve hot with Rice or Paratha.

PHIRNI

PHIRNI
Creamy rice based dessert from north India
Preparation Time : 30 - 35 minutes
Cooking Time : 1 hour
Servings : 4

INGREDIENTS
Rice, soaked 5 tablespoons

Milk 1 litre

Saffron (kesar) a generous pinch

Sugar 3/4 cup

Green cardamom powder 1/2 teaspoon

Pistachios, blanched, peeled and sliced 10 - 15

METHOD
Drain and grind the rice to a coarse paste. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk. Cook till rice is completely cooked, stirring constantly. Add saffron and mix well. Add sugar and cardamom powder and cook till sugar is completely dissolved. Pour into earthenware or china bowls and garnish with pistachios. Chill in a refrigerator for an hour before serving.

Recipe Tip :
It is a good idea to grind green cardamom with a little sugar as otherwise the quantity of green cardamom may be too little to grind. You can store this in an airtight jar for use in sweet dishes and desserts.

Crab Salad

Crab Salad

Ingredients:
1/2 green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
250 gms crabmeat (pre-boiled)
1 cup mayonnaise

Method:
In a medium skillet, saute the green pepper and onion in the 3 tablespoons of butter, for 3 minutes.
Stir in the crabmeat and saute for another 3 minutes. Remove from heat and put mixture into a mixing bowl.
Stir in Mayonnaise. May be served warm or cold.
To make the salad even more interesting, you can add Iceberg lettuce (tear into rough pieces), a cucumber chopped fine, and baby corn, boiled and chopped medium.

PATOLI

PATOLI
It is the turmeric leaves that add a special flavour to these steamed rice sweet pancakes
Preparation Time : 2 1/2 hours
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Rice 1 cup

Salt a pinch

Pure ghee as required

Stuffing

Coconut, scraped 1 cup

Jaggery (gur), grated 6 tablespoons

METHOD
Soak rice in three cups of water for two hours. Drain and grind into a thick paste using very little water. Add salt to taste. Take coconut in a pan and roast lightly. Add jaggery and cook for five to seven minutes. Set aside to cool. Heat water in a steamer. Apply ghee on the shining side of the turmeric leaves. Spread a little rice batter on each leaf. Put a spoonful of the coconut stuffing and fold the leaves sideways. Place them in the hot steamer and cover. Cook for ten to fifteen minutes. They can also be made in banana leaves. When done, peel off the leaves, dribble a little ghee and serve hot.

Naan

Naan

Ingredents:
3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda
warm milk for kneading.

Method:
Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is like course crumbs, add milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).
Serve hot with a blob of butter on it.

MOTICHOOR LADDOO

MOTICHOOR LADDOO
Delicious laddoo can be served for any occasion, a must try.
Preparation Time : 25 - 30 minutes
Cooking Time : 20 - 25 minutes
Servings : 4

INGREDIENTS
Gram flour (besan) 2 1/2 cups

Sugar 1 1/3 cups

Milk 1/4 cup

Orange colour as required

Ghee to deep fry

Green cardamom seeds 1 tablespoon

Almonds, blanched and slivered 10

Pistachios, blanched and slivered 10

METHOD
Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside. Make a thin batter of besan with three cups of water (pouring consistency). Add colour as desired.Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis. Fry for about two to three minutes. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup. When the boondis have absorbed all the syrup add cardamom seeds and mix gently. Divide into twenty-five portions and shape each into a laddoo. Garnish with slivers of pistachios or almonds. Cool and store. These laddoos do not stay for long and therefore should be consumed fast.

MATHURA KA PEDHA

MATHURA KA PEDHA

Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Milk solids (khoya) 500 grams

Sugar substitute sucralose 10 tablespoons

Milk 250 millilitres

Green cardamom powder 1/2 teaspoon

Saffron (kesar) 1/2 teaspoon

Pistachios, halved 1/4 cup

Rose essence a few drops

METHOD
Add saffron in lukewarm milk and leave aside. Cook the khoya over medium heat until the mixture is smooth. Add milk in a slow trickle to khoya, stirring continuously and cook till milk is absorbed. Repeat the process till all the milk is used. Take off heat, add saffron mixed in a little milk and cool. Add rose essence, cardamom powder and mix well. Add sugar substitute and mix. Take little mixture in your hand and shape it round to make pedhas. Make a small dent in the center of the pedha to place a pistachio.

MALPURI

MALPURI
Milk based sweet, shallow fried pancakes
Preparation Time : 20 - 25 minutes
Cooking Time : 15 - 20 minutes
Servings : 4

INGREDIENTS
Milk 1 1/2 litres

Mawa (khoya), grated 50 grams

Refined flour (maida) 3 tablespoons

Green cardamom powder 1/2 teaspoon

Ghee for shallow frying

For sugar syrup

Sugar 2 cups

Saffron (kesar) a few strands

For garnishing

Pistachios, chopped 15 - 20

METHOD
Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature. Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required. Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat. Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup. Garnish with pistachios and serve hot.

KESARI KULFI

KESARI KULFI
kulfi made with saffron
Preparation Time : 3-4 hours
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Milk 3 litres

Sugar 1/2 cup

Saffron (kesar) a few strands

Almonds , roasted and slivered10-15

Green cardamom powder 1/4 teaspoon

METHOD
Place the matkis in water for two to three hours. Remove them from water and keep them aside upside down to dry. Heat milk in a pan till it is reduced to one third its original volume. Add green cardamom powder, saffron strands, sugar and cook for some more time. Roast slivered almonds till lightly browned. Add to the milk and take off the heat. Transfer the mixture into the matkis and set aside to cool to room temperature. Cover the matkis with aluminium foil and keep in the deep freezer to set. Serve in the matkis itself.

ICE-CREAM CONE

ICE-CREAM CONE
Easy to make, crispy icecream cone.
Preparation Time : 2 hours
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Refined flour (maida) 2 3/4 cups

Salt a pinch

Sugar 1/2 cup + 2 tablespoons

Oil 3 tablespoons

Vanilla essence 1/2 teaspoon

METHOD
Mix refined flour, salt, sugar, oil and vanilla essence in a deep bowl. Add around half a litre of water and whisk well in order to avoid lumps. Rest the batter for about two hours. Heat a non-stick pan on medium heat. Pour a ladle full of batter, swirl to cover the base of the pan.Cook pressing with a piece of cloth so that the moisture on the surface is soaked up. Cook till evenly golden brown. Flip and cook the other side too, pressing with the cloth till the second side is evenly golden brown. Transfer it onto a tissue paper and immediately roll it around a conical mould and hold it firmly, pressing lightly. Similarly make other cones.

Recipe Tip :
If the hole at the narrow end is too big you can put a marshmallow into the cone before scooping icecream into it.

EGGLESS MAWA CAKE

EGGLESS MAWA CAKE
Cake that can be enjoyed by vegetarians too and is delicious with mawa in it.
Preparation Time : 20-25 minutes
Cooking Time : 30-35 minutes
Servings : 4

INGREDIENTS
Refined flour (maida) 1 1/2 cups

Mawa (khoya), crumbled 1 1/2 tablespoons

Butter, softened 3/4 cup

Powdered sugar 3/4 cup

Milk powder 5 tablespoons

Cornflour/ corn starch 2 tablespoons

Baking powder 1 teaspoon

Soda bicarbonate 1 teaspoon

Green cardamom powder 1/4 teaspoon

Buttermilk 1/4 cup

Milk 2 tablespoons

METHOD
Preheat oven to 180 C. Grease moulds or paper cups. Take butter and powdered sugar in a bowl and cream together with a wooden spoon till light. Sieve milk powder into the bowl and continue to mix. Add mawa and mix again. Sieve refined flour, cornflour, baking powder, soda bicarbonate and green cardamom powder into the bowl and mix. Add buttermilk to correct the consistency. If the batter is still thick add a little milk and mix. Pour into the greased moulds or paper cups. Tap the moulds lightly to even the batter.Place them in the preheated oven and bake at 170 C for thirty minutes. Remove from the oven and let them cool before demoulding. Serve warm or cold.

COCONUT SHEERA

COCONUT SHEERA
Sheera with a difference – coconut adds a great texture to this delicacy
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Semolina (rawa/suji) 1 cup

Coconut, scraped 2 tablespoons

Tender coconut flesh (malai) 1/2 cup

Ghee 3 tablespoons

Milk 2 cups

Mawa (khoya) 1/4 cup

Sugarfree Natura 25 measures

METHOD
Heat two tablespoons ghee in a pan. Add rawa and roast till fragrant. Add scraped coconut and continue to roast.Add milk and mix. Add mawa and mix. Add Sugar Free Natura and mix. Cook till the rawa is cooked and the mixture resembles halwa. Add the remaining ghee to give it a glaze. Pack the sheera into a small mould and unmould it onto a serving plate. Similarly treat the remaining sheera. Garnish with chopped tender coconut flesh and serve.

CHOCOLATE KULFI

CHOCOLATE KULFI
Kulfi with the ever popular chocolate!
Preparation Time : 30 minutes
Cooking Time : 60 minutes
Servings : 4

INGREDIENTS

Milk 1 litre

Mawa (khoya), grated 3/4 cup

Condensed milk 1/2 cup

Chocolate, grated 1/2 cup

METHOD
Heat milk in a saucepan and bring it to boil. Let it boil, stirring continuously, till reduced to one-third the original quantity. Add khoya and mix. Then add condensed milk and reduce for five more minutes. Take it off the heat and add grated chocolate, leaving aside some for the garnish, and mix well. Transfer the mixture into kulfi moulds. Sprinkle the remaining grated chocolate on top and close the lid of the moulds. Keep the moulds in the deep freezer and allow to set. When set unmould, slice and serve immediately.

KOMBDI VADE WITH CHICKEN CURRY

KOMBDI VADE WITH CHICKEN CURRY
Deep fried indian bread served with chicken curry
Preparation Time : 25-30 minutes
Cooking Time : 35-40 minutes
Servings : 4

INGREDIENTS
Chicken skinless, cut into 16 pieces 800 grams

Fresh coriander leaves, chopped 1/4 bunch

Ginger, chopped 1 inch piece

Garlic, chopped 4-5 cloves

Green chillies, chopped 2-3

Dry coconut (khopra), grated 1/2

Whole dry red chilli 4-5

Oil 4 tablespoons

Onion , chopped 5 measures

Coconut, grated 1 1/2 cup

Malvani masala 2 1/2 teaspoons

Salt

FOR VADE

Vade flour 2 cups

Turmeric powder 1/4 teaspoon

Salt to taste

Red chilli powder 1 teaspoon

Oil to deep fry

METHOD
To make chicken curry, reserve one tablespoon chopped coriander leaves for garnish. Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in this paste. Dry roast grated dry coconut with whole red chillies in a thick-bottomed kadai, remove, cool and grind into a fine paste with half a cup of water Heat one-tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till golden. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste marinated chicken pieces and two cups of water and bring it to a boil. Stir in dry coconut and red chilli paste and Malvani garam masala. Continue to cook for three to four minutes on medium heat. Add the fresh coconut and onion paste and cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes. Add salt and mix thoroughly. Garnish with chopped coriander. Serve hot with vade. To make vade, take the vade flour in a bowl. Add salt, turmeric powder and red chilli power and mix well. Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough. Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain and serve hot with chicken curry.

FRIED CHILLI CHICKEN

FRIED CHILLI CHICKEN
An delicious Indian version of tempting spicy chicken
Preparation Time : 4-6 hours
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Chicken thigh, skinned 1 kilogram

Salt to taste

Lemon juice 4 tablespoons

Onion , chopped 1 small

Garlic, chopped 4 cloves

Ginger, chopped 2 inch piece

Green chillies, chopped 6

Vinegar 1 tablespoon

Ghee 4 tablespoons

Sugar 1/4 teaspoon

Tomato puree 4 tablespoons

Fresh coriander leaves, chopped 2 tablespoons

For paste

Coriander seeds 2 tablespoons

Cumin seeds 1 teaspoon

Red chillies 2

Cinnamon 1 inch stick

Cloves 4

Green cardamoms 4

METHOD
Clean the chicken thighs and remove the skin. Rub in salt and lemon juice. Cover and set aside for thirty minutes. Grind the onions, garlic, ginger and green chillies with vinegar in a blender until smooth. Pour the ground mixture over the chicken. Stir and mix thoroughly. Cover and leave to marinate for four to six hours in the fridge. Remove from fridge thirty minutes before cooking. Put the chicken and the extra marinade in a large pan over a medium heat. Simmer the chicken in its own juices for forty minutes, stirring occasionally. Remove the lid, add the spice paste and continue cooking till the liquid evaporates and thick gravy is formed. Stir frequently. Add ghee, salt, sugar and fry the chicken until well browned. Add tomato puree, chopped coriander leaves. Stir for two minutes. Serve hot.

CHICKEN KURMA

CHICKEN KURMA
Chicken cooked in rich creamy gravy
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Chicken 1 kilogram

Poppy seeds (khuskhus/posto) 2 tablespoons

Onion 4 medium

Red chillies 6

Garlic 2 cloves

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Green cardamom 3-4

Coconut, scraped 1/2 cup

Oil 3 tablespoons

Salt to taste

Yogurt 1/2 cup

Fresh cream 1/4 cup

METHOD
Clean, wash and skin chicken. Cut chicken into twelve to fourteen pieces. Soak poppy seeds in one cup of warm water for ten minutes. Drain. Peel, wash and slice onions. Deseed red chillies. Peel and wash garlic. Peel, wash and grind ginger to a fine paste. Grind poppy seeds with red chillies, coriander seeds, cumin seeds, garlic, green cardamoms and scraped coconut. Heat oil in a pan. Add onions and cook till they are translucent. Add ginger paste and stir for fifteen seconds. Add chicken pieces and cook on high heat for five minutes, stirring continuously. Make sure the chicken does not brown. Stir in the ground paste and add one cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for five minutes. Stir in fresh cream just before serving.

MURGH TAKA TAK

MURGH TAKA TAK
Seasoned chicken mince served with boiled eggs and delicately flavoured with mint
Preparation Time : 15-20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Chicken mince 1 cup

Oil 4 tablespoons

Cumin seeds 1/2 teaspoon

Onion 1 medium

Garlic, chopped 6-7 cloves

Ginger, chopped 1 inch piece

Tomatoes 2 medium

Red chilli powder 1 teaspoon

Green chillies, chopped 3-4

Salt to taste

Eggs, boiled 2

Garam masala powder 1 teaspoon

Fresh coriander leaves, chopped 2 tablespoons

Fresh mint leaves, chopped 1 tablespoon

Lemon 1

METHOD
Chop onions, tomatoes boiled and peel eggs and keep asideHeat oil on a tawa. Add cumin seeds. When they change colour add chopped onion and sauté for two-three minutes. Add chicken mince and mix. Break meat with a metal spatula and continue to sauté for five minutes. Add chopped garlic, ginger and mix. Add chopped tomatoes, red chilli powder, chopped green chillies and cook. Add a little water and cook for five more minutes. Crush bigger pieces of chicken. Add salt and whole boiled eggs. Break this with the metal spatula. Mix and add garam masala powder, coriander leaves, mint leaves. Mix well. Cut the lemon and sprinkle juice on the chicken mince and serve directly from the tawa.