Kesari Murgh

Kesari Murgh
Kesari Murgh
  • PREP TIME 15 MINS
  • COOKING TIME 30 MINS
  • SERVES 3
  • 6 large pieces Boneless chicken
  • 1 cup onion paste
  • 1 teaspoon Ginger paste
  • 1 1/2 teaspoon garlic paste
  • 1/2 teaspoon kesar dissolved in milk
  • 1 teaspoon coriander powder
  • 4 teaspoon cashew nut paste
  • 1 cup curd
  • 2 bay leaves
  • 1/2 tablespoon whole cloves and green cardamoms
  • 1/2 cup oil
  • 3/4 cup cream
  • 1 teaspoon white pepper
  • salt (As per as taste.)

Marinate the chicken with 1 tablespoon of red chilli powder, 3 tablespoon curd and 1 teaspoon ginger garlic paste and a pinch of salt. Mix it nicely and keep aside for 3 to 4 hours."

Heat 3 tablespoon oil in a heavy duty pan, add 3 green cardamom, 3 cloves and a spring of bay leaves. Roast it nicely to come out of the original flavor of these spices. Then add 1 tablespoon of Onion paste, a teaspoon ginger garlic paste. Fry it for some times. Then add the marinated chicken in to this. Mix it well, cover it and simmer for 10 minutes. After 10 minutes, add the dry spices like 1 tablespoon coriander powder, 1 teaspoon of red chilli powder, 4 tablespoon of cashew nut paste as well and some salt to season."

Mix it well and add ½ teaspoon saffron milk. This gives a great flavor of saffron and a fabulous colour to this dish. To finish with add ¾ cup fresh cream. Cover it and keep for 10 to 15 minutes in very low flame until the chicken become soft and tender. Finally add some fresh coriander leaves."

Your Royal, Fabulous, Juicy Saffron chicken is ready to serve. Garnish with coriander leaves and Saffron."

  • Use deep vessels to cook chicken for proper cooking and avoid splashing of juices / masala / gravy all around the place.
  • Make ginger, garlic paste in bulk and store in the refrigerator to save the time of cooking.
  • Keep coriander leaves in an air tight container in the refrigerator to keep them fresh for a long time.
  • Always use sharp knives. Not only is it safer but it will make your work much more efficient.

Laal Maas

Laal Maas
Laal Maas
  • PREP TIME 15 MINS
  • COOKING TIME 45 MINS
  • SERVES 3-4
  • 2 small onions, finely chopped
  • 2 green chilies, finely chopped
  • 18-20 dried red chilies
  • 2 teaspoons coriander seeds
  • 1 teaspoon jeera / cumin seeds
  • 1 cup Mustard oil
  • 10 cloves garlic, finely chopped
  • 1 piece small ginger, finely chopped
  • 1/2 kg lamb cut into pieces
  • 1 teaspoon salt
  • 1 small cup kachri powder
  • 3-4 pod cardamom
  • 1/2 teaspoon black pepper
  • 1 cinnamon stick
  • little bit mace
  • 1 pod black cardamom
  • water
  • handful coriander leaves, chopped

Roast the Kashmiri red chili, coriander seeds and cumin seeds to make a paste. Marinate the Red Meat (with bones) with this paste and keep it for 1 hour."

In a pan add 1 tablespoon mustard oil in that add whole spices like cinnamon, green cardamom, pepper corn, black cardamom. The spices are nicely fried and add 2 chopped onions, 2 green chilies. Fry it well and add the marinated Mutton along with 1 tablespoon Red chilly powder, 1 tablespoon Kachiri powder. Mix it up. Add salt and 3 cups of water. Stir it nicely. Make sure that none of the spices are stuck in the bottom of pan. Otherwise it starts burning. Put a handful of chopped coriander leaves while its cooks."

Allow to simmer gently for 45 minutes or in a pressure cooker for eleven whistles. After 45 minutes you can see that the meat and gravy has reduced and its nice dark brown in colour. Switch it off. Add a handful of coriander leaves. Transfer the Laal Mass in to beautiful bowl. Garnish with some coriander leaves and enjoy with Baajre ki roti. "

  • When you cook meat or chicken, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
  • Meat that partially frozen is much easier to cut or slice.
  • Don’t add salt to the meat before you cook. The salt force the juices out and impede browning instead, salt meat halfway through cooking.

Fish and Mango Curry

Fish and Mango Curry
Fish and Mango Curry
  • PREP TIME 15 MINS
  • COOKING TIME 30 MINS
  • SERVES 3-4
  • 2 tablespoon oil
  • ½ cup sliced shallots
  • ½ teaspoon methi seeds
  • 8 curry leaves
  • 4 cups water
  • 500 gm Fish Fillets
  • 1 cup sliced sour green mango
  • 1 teaspoon salt
  • Coconut paste
  • 1 cup fresh grated coconut
  • 1 teaspoon fresh ginger
  • 2 green chilies
  • 8 cloves garlic
  • ½ cup water

Marinate the fish in turmeric, salt and little bit of tamarind pulp and keep it for 5 to 10 minutes."

For the Coconut Paste: In a blender add 1 cup of grated coconut, ¼ teaspoon of turmeric, ½ teaspoon of chilli powder, 2 green chilies, 1 teaspoon of ginger, 8 cloves of garlic and ½ a cup of shallots. Grind it well with some water to make a smooth paste."

In a pan add a tablespoon of coconut oil, in that add some Methi seeds and Jeera let it crackle add the coconut gravy which we made before and toast it well for some time, then add some water stir it nicely to make a gravy, you can add more water in to it if required. Now it’s time to put the marinated fish and a cup of sliced sour Mangoes. Close the pan with a lid and allow cooking for 5 to 10minutes. Finally put some curry leaves on top of it. The mouth watering Fish and mango curry is ready to eat."

  • Don’t overcook fish ever as it’s very soft and bound to break if you overcook.
  • The taste of any fish curries depend on the masala / tamarind you use. You could use any tamarind or kokum locally available near you.
  • Kerala has a typical tamarind which they use of only fish curries.
 

Avial

Avial
Avial
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 3-4
  • 1 cup Elephant Yam
  • 2 Raw Banana
  • 1 Big Carrot
  • ½ cup snake gourd
  • Drumsticks
  • ½ cup white pumpkin
  • ½ cup cucumber
  • beans
  • full mango
  • Green Chillies
  • ¼ teaspoon Turmeric powder
  • 1 tablespoon coconut oil
  • salt (To taste)
  • sprig curry leaves
  • A little water
  • 2 cups Grated coconut
  • ½ teaspoon cumin seeds
  • small onions
  • Green chilly

In a large pot add all the above mentioned vegetables with 2 cups of water, ½ a teaspoon of turmeric powder and salt. Cover it and cook for some times, so that the vegetables become soft. "

By the time we can make the coconut paste. In a blender put 2 cups of grated coconut, a 1/2 teaspoon Jeera, 1 small onion, 3green chili, a pinch of salt and little water. Just a spin don’t make a smooth paste. Now add this paste in to the half cooked vegetables. Nicely mix it and add some curry leaves. Keep it for more 5 minutes. "

Finally, add 2 tablespoon coconut oil on top of it and some more curry leaves. Enjoy the real taste of Kerala Avial."

  • Cut all the vegetable in one size and shapes and also use all coloured vegetables its gives an authentic look and taste to the dish.
  • Don’t over grind the coconut mix.
  • To get a real taste of this dish use only coconut oil.
  • Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

Chemmeen Moilee

Chemmeen Moilee
Chemmeen Moilee
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 300 gms Prawns
  • 1 sprig curry leaves
  • 1/4 teaspoon chopped Garlic
  • 1/4 teaspoon Ginger thin strips
  • 1 large Onion sliced
  • 1 pinch Turmeric powder
  • 1/4 teaspoon Lime juice
  • 100 ml Coconut milk
  • 10 ml coconut oil
  • 2 gm mustard seeds
  • salt (to taste)

Marinate the cleaned prawns with turmeric powder, salt and fresh lemon juice and keep it aside for a while. Now for a Curry, Place a pot with 2 tablespoon of coconut oil add a teaspoon mustard seeds, some curry leaves. Let them crackle add sliced onions and keep the pot closed for a while till the onions soften. "

Now it’s time to add ¼ teaspoon of chopped garlic and 1 tablespoon of ginger strips, a little bit of chopped green chillies. Add a pinch of turmeric mix it well and a cup of thick coconut milk. Now add salt, some fresh coriander leaves, a teaspoon of lime juice and some water to make fabulous gravy. Keep the gas simmer for some times. "

Once the masala is ready, add the marinated Prawns in it. Keep the pot closed for 5-10 minutes. So that the prawns cook well and the amazing Chemmeen Moilee is ready to serve."

  • Clean the Prawns very well before marinating it.
  • To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15 – 20 minutes so that it gets marinated and taste well.
 

Thalassery Chicken

Thalassery Chicken
Thalassery Chicken
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 10
  • 1 kg chicken
  • 2 kg coconuts
  • 250 gms shallots ((Madras Onion))
  • 100 gms green chilli
  • 50 gms garlic
  • 50 gms ginger
  • 25 gms curry leaves
  • 15 gms red chillies
  • 5 gms mustard seeds
  • 150 gms fennel seeds
  • 50 gms coconut oil
  • salt (to taste)

For the Masala: In a pan add some oil, in that add shallots (no need to make a small pieces), ginger, 3-4 cloves of crushed garlic, a tablespoon of fennel seeds and 2 green chillies. Mix it well and add a cup of grated coconut, a pinch of salt. Fry all for sometimes without changing the colour of coconut. Put it in the blender and make a paste. "

Heat the coconut oil in a pot, put the mustard seeds, few curry leaves and a couple of red dry chilies, once it starts crackling add the chicken with salt. Stir it for some times, then add the masala that we made before, mix it well with chicken, add some water and sliced green chilies. "

Cover the pot and keep it cook for 10 to 15minutes. Now it’ time to plate the yummy Thalassery Chicken curry! "

  • To check if the chicken has been cooked thoroughly, take a piece from the pot and set it on a plate or chopping board. Use a fork and a knife to cut a slit. If the inside is white, it is cooked. If it's not, put the piece back in the pan and cook the mixture for a little longer.
 

Masaledhar Aloo

Masaledhar Aloo
Masaledhar Aloo
  • PREP TIME 10 MINS
  • COOKING TIME 8 MINS
  • SERVES 4
  • 8 big size potatoes
  • 1/2 tsp Red chilli powder
  • 1/2 tsp cumin powder
  • 1/4 tsp dry mango powder
  • 1/2 tsp chaat masala
  • salt (To taste)

Slice the Potatoes in matchstick shape and soak in the water for some time. In a pan add oil for deep frying. Allow to boil at smoking point. In that time remove the sliced potatoes from water to another pan and let it dry. Wipe the excess water from it."

Put the potato wedges in to the oil, fry it till it becomes golden brown colour. Make it nice and crispy. Remove the fried potatoes from the oil and put in a kitchen towel to absorb the excess oil."

Take another plate; add fried potatoes while it is hot. To season add a pinch of red chilli powder, cumin powder, dry mango powder, chaat masala and salt. Mix it nicely. Garnish with coriander leaves. Majedhar Masaledhar Aloo is ready to eat!"

  • Wash the sliced potatoes three to four times to remove starch from the potatoes. If you do so you get really nice crispy potatoes while frying.
  • Potatoes soaked in salt water for 20minutes will bake faster.

Kurkuri Bhendi

Kurkuri Bhendi
Kurkuri Bhendi
  • PREP TIME 15 MINS
  • COOKING TIME 15 MINS
  • SERVES 5
  • 500 gms bhendi
  • 3-4 tbsp besan ((gram flour) )
  • 1 tsp red chilly powder
  • 1 tsp Garam masala
  • 1/2 tsp amchur powder
  • salt (To taste)
  • oil (For frying)
  • Heat the oil thoroughly before adding seasonings or vegetables.
  • Fry the seasonings until they change color, to get full flavor of seasonings.
  • Besan removes the stickiness of Bhendi and it stands as a binding agent.
  • Always keep besan in the refrigerator to avoid getting small insects in it.
 

Dhaabe di dal

Dhaabe di dal
Dhaabe di dal
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 1/4 cup bengal gram divide ((chana dal))
  • 1/4 cup red kidney beans ((rajma))
  • 1/2 cup black gram divide ((urad dal))
  • 2-3 Green Chillies
  • 1/4 cup coriander leaves
  • 8 - 10 garlic flakes
  • 4 tsp oil
  • 3 medium sized tomatoes
  • 1/2 tsp cumin powder
  • 1 tsp Red chilli powder
  • 2 tsp medium size onions
  • 1 kasoori methi
  • 3 tsp Butter milk
  • salt (Taste)

In a pot add all three dals (1/4 cup chana dal, ¼ cup rajma, ½ cup urad dal) cook altogether till the dals get cooked and soften."

Let’s melt 3 teaspoon butter in a pan, add sliced garlic, green chilies and sliced onions, mix it till light brown colour. Now add a teaspoon of red chilly powder, roasted jeera powder, 3 chopped tomatoes, toss it well and add some more butter and salt in to this. Cover it for some time."

Then add the boiled dhal mixture in to the tadka. Simmer it. Mix it well and keep for 5 minutes. Finally add some kasoori methi, chopped coriander leaves and a pinch of jeera powder. It’s time to plate the “Dhaabe di dal”, garnish with Methi Sprouts and enjoy with Jeera Rice or Roti."

 
  • Soak the Dals overnight for fast cooking (or soak it for about 4-5 hours)
  • To make it even easier, you could also soak it in boiling water for an hour before cooking.
  • For the health conscious you can use vegetable oil instead of butter.
  • Use Pressure cooker instead of using a pot to boil the dhal and can save energy.

Chicken Kofta Walnuts

Chicken Kofta with Walnuts
Chicken Kofta with Walnuts
  • PREP TIME 30 MINS
  • COOKING TIME 30 MINS
  • SERVES 6
  • 4 cup chicken stock
  • 500 gms boneless chicken mince
  • ½ cup walnut paste
  • 2 Green Chillies
  • 1 tsp Ginger paste
  • 3 elaichi
  • 1 tsp garlic paste
  • 1 tsp red chilly paste
  • 1 tsp Jeera
  • 2 tsp fresh cream
  • salt (To taste)
  • pinch Garam masala
  • coriander leaves

Take 500gm boneless minced chicken into a medium bowl. Add some jeera powder, garam masala, red chilli powder and salt. Blend everything thoroughly and make small balls of chicken Koftas (any shape and size)"

In a pan add 4 cups of chicken stock, 3 green cardamoms to give a flavor to the stock, get it to boil. And put chicken koftas directly in the chicken stock. Simmer the heat and let the koftas cook for some time."

Heat the oil for gravy in a pan; add boiled onion paste along with ginger garlic paste, some green chillies and a spoon of Elaichi powder. Keep on stirring. Then add 2 teaspoon of tomato puree, ½ cup of walnut paste, stir it well, then add 2tablespoon fresh cream. "

Now add some chicken stock for smooth paste and add all the koftas in to this. Give a gentle Mix. And boil it for a minute until everything is heated through. Turn it off. Your silky beautiful chicken koftas are ready. Garnish with cherry tomatoes, mint and walnut. "

  • Always make stock in large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
 
  • Koftas can be deep fried, instead of cooking in the chicken stock; it will be tastier than this.
 
  • We can use cashew nut or badam paste also for this dish.
 
  • Give a gentle fry to onion, garlic and ginger, before making the paste. Its gives a special aroma to the dish.
 

Chicken Chettinad

Chicken Chettinad
Chicken Chettinad
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • 1 kg chicken
  • 4 onions
  • 3 green chilies
  • 2 springs curry leaves
  • 4 tbsp ginger (garlic paste)
  • 3 ripe tomatoes
  • Fresh coriander leaves
  • ½ cup oil
  • salt
  • 3 tbsp lemon juice
  • 1 tsp Turmeric powder
  • salt
  • 3 tbsp black peppercorns
  • 10 dry red chilies
  • 2 tbsp Khus Khus
  • 2 tbsp Saunf
  • 1 tbsp cumin seeds
  • 3 cardomom
  • 6 cloves
  • 2 one inch pieces cinnamon sticks
  • 1 sprig curry leaves
  • 4 tbsp Grated coconut
  • Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
  • Dry roast spices masala can also use for vegetable dishes. Its gives the special flavor to any dish.
  • When you fry the onions add some salt in to that before adding the oil. It dries the onion and fry faster.
  • When we make the masala for chicken, fry it till oil separates, before adding the water. Its gives a nice flavor and original colour to the dish.
 

Sevai kothamalli balls

Sevai with kothamalli balls
Sevai with kothamalli balls
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 big bunch coriander leaves
  • 1/4 cup bengal gram
  • 1/4 cup urad dal
  • 8-10 red chillies
  • 1 pinch hing
  • 1/2 tsp oil
  • salt (To taste)
  • 1 cup Sevai
  • 1/2 Kothamalli balls
  • 1 tbsp Peanut
  • 1 tsp urad dal
  • 2 tsp oil
  • few curry leaves
  • pinch hing
  • salt (to taste)
  • corainder (for garnishing)
  • Kothamalli can be used in various dishes like Curd Rice, Masala Rice, Fry Idli etc
  • Kothamalli balls can make and store it in the refrigerator for long time; it’s a time saver of variety cooking.
  • Rice Sevai is very good to make noodles. Kids will enjoy with rice noodles.

Meen Kozhambu

Meen Kozhambu
Meen Kozhambu
  • PREP TIME 25 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • fish
  • 3 tsp oil
  • 1/2 tsp Mustard oil
  • 1/4 tsp methi seeds
  • 2 onions chopped
  • 4 Green Chillies
  • 1 1/2 tsp Ginger-garlic paste
  • 3 tsp Red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp Turmeric powder
  • salt (to taste)
  • 1 cup tomato puree
  • 1/2 cup (soak about 75 (pulp (soak about 75 gm of tamarind))
  • 1/2 cup water
  • curry leaves
  • coriander leaves
  • Always clean the fish with salt and lemon juice, which remove the smell of fish.
  • Try to use the earthen pot for cooking fish. Its gives the traditional taste.
  • Fry the masalas till the oil separates, to get an original colour for the dish.
 

Chingari Malaikari

Chingri Malaikari
Chingri Malaikari
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 500 gms Prawns ((big/medium size) )
  • 2 medium sized onions
  • 2 tbps Ginger-garlic paste
  • 1 slit up Green chilli
  • 3/4 cup Coconut milk
  • 2 tsp Turmeric powder
  • 2 tsp Red chilli powder
  • 1 tsp sugar
  • salt (to taste)
  • 2 tbps oil
  • bay leaves
  • 4 cardamoms
  • 2 cardamoms
  • 5-6 cloves

Wash the prawns very well before you marinate it. Add salt and a touch of turmeric powder and mix it."

Heat 1-2 tsp of mustard oil in a pan. Once the mustard oil comes to a smoking point, add a bit of salt. When the mustard oil is hot, put some mustard seeds into it and once the mustard seeds start to crackle you could add 2 pieces of cardamom, 2-3 of cloves, 1-2 pieces of cinnamon sticks, 1-2 bay leaves, 1 cup of onion paste, 2-3 tsp of ginger garlic paste, paste of 1-2 green chilies and mix it very well until it becomes a bit dry. Once the masala is ready, add 1-2 tsp of turmeric powder and 1 tsp of red chilly and mix it well. Add a little water to the mix so that the masala comes out well. Continue to stir and add 1 cup of coconut milk to the masala. Please keep the stove simmer and continue to mix it add more water if you want more gravy. Keep it covered for sometime. Let the mix get boiled, keep it for a 2-3 minutes. "

  • Coconut milk could be made at home or you could use the ready to cook instant coconut milk available in the market.
 

Chicken Cafreal

Chicken Cafreal
Chicken Cafreal
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 5
  • 1 kg chicken
  • 7-8 green chilies
  • 8 Stocks Coriander leaves
  • 1 piece ginger
  • 13-14 cloves garlic
  • 1 tablespoon Khus Khus
  • 7-10 Peppercorns
  • 1 big piece Cinnamon
  • 1 teaspoon Jeera
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon lemon juice
  • 1 small ball Tamarind
  • 4-6 cloves

For marinade, add coriander leaves, 1-3 green chilies, 3-4 cloves of garlic, 1-piece of ginger, a pinch of jeera (roasted recommended), a pinch of khus khus (poppy seeds), salt to taste, tamarind, 1-piece of cinnamon, 7-10 pepper corns, 1-teaspoon oil (olive oil recommended). Grind these spices together and you will get a nice, spicy, tangy, green thick paste. "

Once the paste is ready, take the cleaned chicken and mix it. You could either use chicken leg pieces or chicken normal pieces as convenient. You could also use the chicken with or without the skin removed. Add the ground paste to the chicken pieces. And add a pinch of salt (for taste if required) and a little turmeric powder and mix it well with the chicken pieces. Would recommend doing the marinating process at least 3-4 hour before the preparation. It helps the chicken pieces to absorb all the spices and herbs used in the marinade. "

Once the marinating is done, take a pan and put some oil and wait for the oil to become hot. When the oil is hot, place the chicken pieces in the pan and wait for it to cook. While you frying the chicken, make sure that the flame is not so high or not so low. Keep a medium flame so that the pieces are cooked equal to taste well. Once it starts coloring, turn the pieces so that both sides are cooked well. Once both sides are colored, cover it for a while (3-5 mins) and then rest it for 5 mins and plate it. Service it nice and hot with some nice salads."

  • Marinating the chicken 3-4 hours in advance will increase the taste.
  • Maintain a medium flame to avoid burning the pieces.
  • Heat the pan first and put the oil later so and let the oil heat well before you place the chicken pieces.
  • Add more of peppercorn than green chilies, as it’s healthier.
  • You could make a cut mark in the chicken pieces so that masala catches the pieces fast and become easy to marinate.
  • Use fresh and soft chicken.

Prawns Ambotik

Prawns Ambotik
Prawns Ambotik
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 500 gms prawns, peeled, deveined
  • 6 Red Kashmiri Chilies
  • 1 teaspoon Turmeric powder
  • 1 teaspoon cumin seeds
  • 20 Pepper Corns
  • 3 Cinnamon sticks
  • 2 Green Cardamom
  • 10 Garlic Cloves
  • 2 table spoon Tamarind pulp
  • 1 teaspoon sugar
  • 2 onion chopped
  • 2 teaspoon Ginger chopped
  • 2 table spoon oil
  • 1 cup Tomato chopped
  • ½ cup water or as consistency required
  • Triphala Spice ((Sichuan Pepper))
  • salt (to taste)
  • 4 to 5 Coriander and sprigs
  • To get a sweet and sour effect use tamarind and sugar in an equal proportion.
  • It’s always advisable to have the tamarind pulp stored in a bottle for convenience.  This can be made at home. Soak the tamarind in a cup of water for an hour and squeeze the tamarind into the water and a nice ready to use tamarind pulp is ready.
  • Always cook or fry masalas on a moderate heat to avoid burning the masala.

Fish Xacuti

Fish Xacuti
Fish Xacuti
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 6
  • 1 kg fish
  • 8 -10 Peppercorns
  • 1 inch (cinnamon stick )
  • 6 cloves
  • 1/4 tsp nutmeg powder
  • 4 pods cardamom split and seeds removed
  • 1 tsp Poppy seeds
  • 4 onions
  • 2 tsp garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3 tbps white vinegar
  • 3 tbps Grated coconut
  • 3 tbps vegetable oil
  • salt (to taste)
  • Chopped coriander leaves

Marinate the fish with salt and a touch of turmeric. You could also pre-marinate the fish in advance and keep it for 2-3 hours to increase the taste. "

Take a frying pan and put 1-2 teaspoon of vegetable oil. Once the oil is hot, you could add chopped onion and fry it a bit and add ginger garlic paste after that. Stir the mix for a while and let it half frying and add spices like cinnamon powder, jeera powder, red chilly powder, turnmeric powder, khus khus, cloves powder, cardamom powder, nutmeng powder stir the mix and fry it. After 2-3 minutes add grated coconut to the mix and fry it till the masala gets a dry form. After that add 1 tsp of vinegar and stir it again and add half a cup of water let it boil. Add salt to taste and let it cook for 5 minutes and keep it covered. "

Once the gravy is ready, slide the fish into it and add some chopped coriander leaves. Keep it covered and let it cook for about 7-10 minutes. Once its cooked serve it along with rice or goan pao. Enjoy!"

• For convenience, you could add garam masala instead of adding each spice and herbs at every interval. The garam masala could be made at home by shallow frying all the spices and grind it. You could preserve it in a bottle or a sealed pouch for later usage. • Don’t use sharp or metal spoon for stirring fish curries as it may break the cooked fish pieces. • Don’t overcook fish. 7-10 minutes would be appropriate depending on the fish that you use. Firm fish may require 4-5 minutes more. • Adding vinegar would help to get a better flavor to the whole dish.

Vegetable Caldin

Vegetable Caldin
Vegetable Caldin
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 400 ml fresh coconut milk
  • 1 tbsp coconut oil
  • 8 to 10 curry leaves
  • 2 medium sized onion (chopped finely)
  • 2 green chilies (chopped finely)
  • 1 tbsp Ginger-garlic paste
  • 1 cup auliflower florets
  • 1 cup green peas
  • 2 Drumsticks (cut into batons)
  • 2 carrots (cut into batons)
  • 1 cup French beans (split into 2)
  • 1 medium potato peeled (and baton)
  • Few Chopped coriander leaves
  • 1 tsp cumin powder
  • 1 tsp turmuric powder
  • 1 tsp dhania powder
  • salt ( to taste)

Take a frying pan and put 1-2 teaspoon of vegetable oil and let it become hot. Once it gets slightly hot, add some curry leaves and some chopped green chilies, chopped onions, 1-2 tsp of ginger garlic paste into it. Stir it proper until it gets slightly brownish color. "

Once it’s slightly colored add the spices like turmeric powder and chopped and cleaned vegetables drumsticks, carrots, potatoes, cauliflower and green peas. Mix it well and pour coconut milk. Add salt to taste. Also add just a dash of water. Mix it well and add coriander powder and jeera powder into it and stir it well and let it cook for 5-7 minutes on moderate simmer. Once it’s cooked, add some chopped coriander leaves and ready to be served. Enjoy! "

  • Do not cook over cook vegetable as it may cause loosing nutritional values of the vegetables.
 
  • Since cutting of vegetables is time consuming, you could cut it on a day when you are relatively free and refrigerate it in tight containers.  It’s even advisable to do the chopping of vegetables on a weekend and preserve it for the week ahead.
 
  • Vegetables that have been stored in the refrigerator tend to look dull and lifeless. If you want to make a salad, and need your veggies to look fresh, soak them in cold water with a few drops of lime for about 15 minutes and they will look bright and delicious.

Ringan nu Shaak

Ringan nu Shaak
Ringan nu Shaak
  • PREP TIME 15 MINS
  • COOKING TIME 20 MINS
  • SERVES 4
  • 2 medium Ringan ( white ones preferred)
  • 1 medium size Onion ((fine chopped))
  • 1.5 tsp garlic paste
  • 2 cup Groundnut ((crushed))
  • 1.5 cup curd
  • 1.5 tbsp oil
  • ½ tsp Turmeric powder
  • 2 tsp Red chili powder
  • 1 tsp cumin coriander powder
  • 1 tsp Garam masala
  • salt (to taste)

Wash the baby eggplant and cut each into 4 pieces. Soak the cut eggplant into a cup of water and salt. This is called purging and it takes all the bitter taste of the eggplant away. Keep it for about 10 minutes and squeeze the water away and keep it dry in a separate bowl."

Heat up a pan with 1 tbsp of vegetable oil. Once the oil becomes hot, add 1 cup of chopped onions, 2 tbsp of garlic paste, add the eggplant pieces into it and give it a nice toss and let the eggplant get nicely coated with the sorted onions and garlic. Add ½ tbsp of turmeric powder, ½ tbsp of red chilly powder, ½ tbsp garam masala, ½ tbsp of roasted jeera powder, ½ tbsp coriander powder and salt to taste and mix it well. Add a dash of water into it and cover it keep it for cooking. The cooking should take 7-10 minutes. "

Add 1 cup of curd into the mix, few ground nuts, little bit of coriander leaves and stir it well and let it be on a simmer for about 7-8 minutes. Once its cooked you could garnish it with some edible flowers, coriander leaves and plate it and serve it hot. Enjoy!"

 
  • Soak the cut pieces of eggplant in a cup of water and salt to get rid of the bitter taste of eggplants.

Vaghareli Khichdi

Vaghareli Khichdi
Vaghareli Khichdi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 cup Rice
  • ½ cup moong dal
  • ¼ cup Toor Dal
  • 1 medium size potato
  • 1 medium size onion
  • 2 tbsp oil
  • ¼ tbsp mustard seeds
  • ½ tbsp Chili paste
  • ½ tbsp Ginger paste
  • 1 tbsp turmeric paste
  • 1 tbsp Red chili powder
  • ¼ tbsp Garam masala
  • salt (to taste)
  • 5 cups water
  • Soaking the rice and dal for 5-6 hours would help the mix to cook and blend well.
  • Cook the khichdi the till the water level reduces and absorbed by the rice and dal mix.

Amritsari Fish

Amritsari Fish
Amritsari Fish
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 275 gms boneless rawas (cut into one & half inches)
  • Oil for deep frying
  • salt
  • 1 tsp red chilly paste
  • 1/2 juice of lemon
  • 1 tsp Ginger paste
  • 1 tsp garlic paste
  • pinch carom seeds
  • 1 tsp vinegar
  • 2 tsp gram flour
  • 1 tsp refined flour
  • pinch Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp chaat masala + to sprinkle
  • 1/4 tsp chopped Garlic
  • 2 tbsp eggless mayonnaise
  • 2 tbsp coriander-mint chutney

Heat sufficient oil in a kadai."

Place fish in a bowl, add salt, red chilli paste, lemon juice, ginger paste, garlic paste and mix well and marinate for 30-45 minutes."

Add carom seeds, vinegar, gram flour, refined flour, turmeric powder, red chilli powder, chaat masala, garam masala powder and mix with hand. Add a little water if necessary."

The fish pieces should be well coated but the masala should be thick."

Gently slide in each fish pieces into hot oil and deep till deep golden. Drain on absorbent paper and sprinkle a little chaat masala over them."

To make the dip put eggless mayonnaise and coriander-mint chutney in a bowl and mix well. Pass the mixture through muslin cloth into another bowl. "

Serve fish hot with the dip."

  • Apply salt to fish and rinse it well. Drain thoroughly.  Mix all the ingredients except oil and apply to the fish so it marinates well.
  • It’s always nice to serve fried fish with Onion wedges.
  • Squeeze half a lemon on top of the fried fish as it helps digestion.

Mutton Do Pyaza

Mutton cooked with plenty of onions, as the name suggests, is simply delicious

Mutton Do Pyaza
Mutton Do Pyaza
  • PREP TIME 1 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 12 chops mutton
  • 4 pieces Whole dry red chilies
  • 6 pieces green chilies
  • ¾ cup ghee
  • 2 teaspoons Fenugreek seeds (methi dana)
  • 2 tablespoons coriander seeds
  • 2 tablespoons Pomegranate seeds (anardana)
  • 1 tablespoon cumin seeds
  • 2 tablespoons lemon juice
  • 8 onions
  • 2 piece Ginger chopped
  • 2 tablespoon Fresh mint leaves, chopped
  • 1 teaspoon Turmeric powder
  • to taste salt
  • ½ teaspoon Garam masala powder
  • 2 tablespoons Fresh coriander leaves, chopped

1. Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Sauté slit green chillies in one tablespoon of ghee, drain and set aside. Roughly chop four onions and slice the remaining."

2. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. "

3. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator."

4. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Sauté till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds, sliced onions and mint leaves. Sauté well and add the marinated chops. Sauté till dry."

5. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. "

6. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. "

7. Add fried onion paste, mix well and cover and cook on low heat for fifteen to twenty minutes."

8. Sprinkle the remaining lemon juice, mix and serve hot."

Cooking Tips
  • The most difficult and important task for a perfect mutton dish is to make the mutton tender and soft. There are many ways to do so.  Slice the mutton in small and thin pieces and mix it with curd and keep aside for 1-2 hours.
  • Cooking mutton with raw papaya in it would help the mutton cook well and become soft and tender
  • Cooking slowly would also help mutton to become tastier, soft and tender.

Mutton Pepper Fry

A simple delicious fry recipe with mutton that goes beautifully with rotis, rice and dal or even dosas.

Mutton Pepper Fry
Mutton Pepper Fry
  • PREP TIME 15 MINS
  • COOKING TIME 25 MINS
  • SERVES
  • 500 grams boneless mutton (cut into 1 inch pieces)
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Ginger-garlic paste
  • to taste salt
  • 6-7 curry leaves
  • 2 tbsp oil
  • 1 Onion (sliced)
  • to taste Crushed black peppercorns
  • 1 pinch sugar
  • 1 tbsp chopped fresh coriander leaves
  • 1 tbsp scraped fresh coconut
  • 1 tbsp oil
  • 10-12 curry leaves
  • 1 teaspoon caraway seeds
  • 4-5 Garlic Cloves
  • ½ inch ginger
  • 8-10 black peppercorns
  • 1 star anise
  • 3-4 green cardamoms
  • 1 black cardamom
  • ½ inch Cinnamon
  • 4-5 cloves
  • 1 tbsp coriander leaves
  • 1 onion, sliced
  • 1½ tbsp scraped fresh coconut
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder

1. Heat some water in a deep non-stick pan. Add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock."

2. To prepare paste, heat oil in a non-stick pan. Addcurry leaves, let it crackle and drain in a bowl. Switch off heat. "

3. To prepare the paste, slice garlic cloves and ginger."

4. Place the oil pan back on heat, add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, broken cinnamon, cloves, coriander seeds, remaining curry leaves, sliced ginger and garlic to hot oil and sauté for 1 minute."

5. Add onion and coconut and sauté for onion and coconut turns golden brown. Add turmeric powder and chilli powder and mix well. Transfer on a plate and cool. "

6. Heat oil in another non-stick pan. Add onion and sauté. Add dried red chillies and sauté till onion turns golden brown. "

7. Grind the sautéed spice mixture alongwithsomewater into fine paste. "

8. Add ground paste to the sautéed onion, mix and cook till the mixture slightly dries. Add cooked mutton pieces, mix and cook for 1-2 minutes."

9. Add salt and mix. Add crushed peppercorns, tamarind pulp, sugar and coriander leaves and mix. Add 1 cup reserved stock, mix and cook till the mixture boils. "

10. Add fried curry leaves and coconut, mix and cook for 1-2 minutes. "

11. Serve hot. "

Cooking Tips
  • Rinse the muttons pieces with salt and turmeric before cooking so that it becomes soft and tender.
  • Leave the meat in curd or papaya paste to tenderize the meat for at least 2-3 hours, and if you have enough time, leave it for about 6-7 hours. For making the prefect Mutton Pepper Fry, meat is left to marinade overnight. You could also use acidic fruits like lemon or kiwi with salt and pepper, which help in breaking down the solid fibers of meat. Once these fibers break down, that's when the meat becomes tender and ready to devour. Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy.

Lacha Manchow Soup Paratha

Everyone loves lachha paratha, which is generally made of maida. Here presenting the recipe of lachha paratha made with whole wheat which is healthy. These Multilayered parathas are crispy and delicious. And when made with delicious everyone’s fav Manchow soup it’s the magic.

Lacha Manchow Soup Paratha
Lacha Manchow Soup Paratha
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4-5
  • 1 cup whole wheat flour
  • 1 cup APF (Maida)
  • 3 teaspoon Semolina (Rava)
  • 1 teaspoon salt
  • 1/4 cup Manchow soupMelted Butter to knead
  • Schezwan chutney

Method 1. Add whole wheat flour, maida, rava, salt, and mix well. Make a hard dough using water and manchow soup. Cover it and keep aside for 15-20 minutes. "

2. Knead it again and make balls from the dough. Grease the worktable with butter. Roll the ball in oval shape with rolling pin. Cut it into thin strips with a sharp knife or pizza cutter. Apply generous amount of butter."

3. Collect these strips with a scraper. Stretch and roll it and make a ball. Keep it on a plate. Cover them and keep in fridge for an hour. Take out them and gently roll them in a thick disc."

4. Roast on a hot tava or nonstick pan, apply butter on both sides. You can see the flakes or lachhe in the paratha."

5. Flaky lacchedar manchow Paratha is ready to serve. With schezwan chutney. "

Plating / Presentation We will cut into 4 pieces and place it on a basket covered with towel and a small ball of chutne. Must Have Scrapper "

Cooking Tips
  • Manchow soup is a very popular street food in China, and you’ll find push carts selling off this soup customized to individual taste. The hawker will throw in the ingredients you ask for to make it suitable to your palate. Plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. All these flavors make this soup very refreshing-which is why it is a popular soup on the streets of China. The aromas of ginger, mint and garlic truly awaken your senses. Delicious!
  • By using the left over manchow soup to make the dough for the paratha will not only help us not to waste food but also get a tastier and flavorsome paratha at the end.