100 Recipes

Noodles Omelet

2009-07-20T11:38:00.000-07:00

Difficulty: Medium | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 4 Servings

INGREDIENTS
1 Packet Dired Noodles (Approx. 75 gms)
4 Eggs
½ Green Capsicum
½ Red Capsicum*
½ Yellow Capsicum*
1 Small Onion
½ cup Shrimps
¼ cup Diced Bacon**
½ tsp Pepper Powder
20 gms Cheese
½ tsp Pepper Powder
1 Green Chilli
1 tsp Vinegar
6 tbsp Oil
Salt to Taste

DIRECTIONS

Boil the noodles in water with salt till just done. Drain out water and mix about a tbsp of oil to avoid the noodles sticking to each other.
Dice the onions and the capsicum into small cubes.
Heat 1 tbsp of the oil in a saucepan. Use a pan which is approx. 8” in diameter.
Add the shrimps and sauté till lightly fried. Add the bacon and fry for a little longer.
Take them out and leave aside.
Now add 4 tbsp of the oil and add the onion. Allow the onions to get fried for about a minute before adding the capsicums.
Finely chop the green chilli and add them as well.
Fry till the capsicums have softened a little.
Now add the shrimps and bacon back into the pan.
Add the pepper, vinegar and a little salt.
Mix in the noodles.
Add the remaining oil along the sides of the pan.
Beat the eggs and pour on the noodles.
Cover and cook on low to medium heat until the eggs are done.
Remove from heat. Grate the cheese and sprinkle over the omelet.
Put the pan inside an oven and grill the top till the cheese is melted and browned.***Let the omelet cool a little. Now carefully, with a flat ladle, take out the omelet onto a plate and divide into 4 equal portions and serve hot.

NOTES
*Add green capsicums only if you do not have red and yellow ones at home.
** Optional.
*** If you can’t put the whole pan inside the oven, using a flat ladle, carefully take out the omelet from the pan onto a foil and then grill it.

Chicken Kadam

2009-07-20T11:28:00.000-07:00

This is to my father, who himself is an ardent cook and a connoisseur of food. He picked up this recipe half way from a cook show and developed it to suit his taste. The name also has been coined by him!

Difficulty: Easy | Prep Time: 1 hr | Cook Time: 10 mins| Yield: 12 Pieces

INGREDIENTS
150 gms Minced Chicken
½ cup Rice*
1” piece of Ginger
1 Green Chilli
Salt to Taste
1 tsp Oil

DIRECTIONS

Wash and soak the rice for about an hour.
Finely chop the ginger. Should make about 1½ tbsp chopped ginger.
Finely chop the green chilli.
Drain out the rice and take it on a plate. Ensure there is no excess water in the rice.
Mix the ginger and the chilli with the chicken adding salt according to taste. Divide into 12 portions and make them into balls. The balls might tend to be a bit sticky at this stage. If unmanageable, apply a little oil on your palms.
Roll the chicken balls on to the rice and cover it well with the rice.
Now steam the balls in a covered container. Or just make sure that water doesn’t reach the chicken balls while they are getting steamed.
Do smear the oil in the container before placing them.
If cooked in a pressure cooker it should take about 10 mins to be done (first on high, then on medium). Or steam them until done.
Serve hot as a starter or snacks.

NOTES
*Ideally use fine, small grained rice.

Cheesy Grilled Mushrooms

2009-07-20T11:22:00.000-07:00

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 8 Pieces

INGREDIENTS
8 Medium Button Mushrooms
4 Cheese Slices
2 tbsp Boiled Peas
2 tbsp Boiled Corn
4 tbsp Diced Bacon*
1 tsp Oil

DIRECTIONS

Remove the stems of the mushrooms and clean well and leave them aside.
Heat a pan and add the bacon. Fry them a little in their own fat.
Once the bacon is slightly brown, remove from heat and mix the peas and the corns.
Divide into 8 equal portions
Cut the cheese slices into halves.
Take a mushroom, and place it upside down. Now place a piece of cheese slice and then a portion of the bacon mixture on top. Press this in a little and seal it up with the cheese slice itself. Repeat for the rest.
Heat a griller or pan and smear the oil.
Grill the bottoms mushrooms for 5-7 mins on medium. Now place it in an oven and grill the top until they are browned. **

NOTES
*Optional. You can also use shredded chicken instead.
** I prefer not to bake the mushrooms in an oven as they become slightly too soft by the time the browning is done.

Baati Chochchori

2009-07-20T11:12:00.000-07:00

You need not be a typical Bengali to love this recipe. Provided one doesn’t have allergies from shrimps, any food lover would fall for this one!! This simple and mouth-watering recipe is thanks to my sister-in-law, from whom I have picked it up in the first place.

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 8 Servings

INGREDIENTS
2 Medium Jhinge (Ridge Gourd)
1 Medium Potato
1 Medium Onion
1 Large Tomato
½ cup Shrimps (shelled)
¼ tsp Turmeric Powder
¼ tsp Chilli Powder
2 Green Chilli*
3 tbsp Mustard Oil
Salt to taste

DIRECTIONS

Peal the jhinge and the potato and cut them into 2” long and ½” thick pieces.
Thickly slice the tomatoes and the onion.
Break the green chillies into 2-3 pieces each.
Take a pan and mix all the ingredients together.
Cover and place the pan on low heat. Cook for about 15 – 20 mins or until the potatoes are done.
Now uncover and cook on high until the vegetables get slightly mashed and the excess water evaporates fully.
Check seasoning and remove from heat.
Serve hot with steamed rice.

NOTES
*Add according to taste.

Wurst Curry

2009-05-08T05:13:00.000-07:00

My first taste of ‘wurst curry’ was at an almost deserted railway station in Germany at the middle of the night. It was past 11.30 p.m. and we had reached Nuremberg, Germany, waiting at the station extremely hungry for our next connecting train. The only shop open were two small food stalls outside the station…one selling ‘kebab’ and the other ‘wurst curry’! My husband and I, decided to go for the latter as we always have been adventurous about food and love trying out new things. And till date, we have not regretted our choice that day.

We even thought that may be our hunger pangs made us love it so much…but we have tried our way of making it at home and it still tastes delicious. Hence now, this is a very fast and yummy dinner we often have in our household. Actually, this is something I tried to replicate of what I had, but you can try any kind of sauce and gravy…..just give it a try! It’s a big yes especially for kids and sausage lovers!!

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 10 mins| Yield: 2-3 Servings

INGREDIENTS
250 gms Sausages (Pork/Chicken)*
1/2 Large Capsicum
1 Medium Carrot
1 medium Potato
2 tsp Barbecue Sauce
1 tsp Red Curry Paste
1 tsp Green Curry Paste
3 tbsp Tomato Ketchup
1 tsp Lemon Juice
1/2 tsp Pepper Powder
1/2 tsp Paprika Powder
1/2 tsp Red Chilli Powder
1 tbsp oil
Salt to taste

DIRECTIONS

Cut the sausages into 1” thick pieces.
Dice the capsicum.
Slice the potatoes and the carrots into little thick discs.
Heat the oil in a pan and add the sausages.
Fry them for about a minute and then ass the rest of the vegetables.
Continue to fry them together until they are lightly fried.
Now add all the other ingredients and stir for another minute.
Now add water (approx. 2 cups) and bring it to a boil.
Simmer and cook until the carrots and potatoes are cooked and the gravy is of a nice thick consistency.**
Check the seasoning and remove from heat.
Serve hot with warm buns or French fries/mashed potato or maybe even with rice.

NOTES
*I used the thicker variety of sausages, but you can use anything that’s available. Also the pork ones taste better in this preparation.
** You may need to uncover and cook on high heat until the gravy is thick. This will depend on the quantity of water you have added and also on your taste and preference.

Potato and spring onion hash with fried eggs

2009-05-08T05:09:00.000-07:00

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 3 Servings

INGREDIENTS
3 Eggs
3 Stalks Spring Onion
1 Medium Potato
¼ tsp Pepper
1 tbsp Oil
Salt to taste

DIRECTIONS

Cut the spring onions into 2” pieces.
Peal and dice the potatoes. Dice them into small sizes, about ¼” cubes.
Heat oil in a pan (ideally a non-stick pan) and add the potatoes.
Stir and fry until they are half cooked.
Now add the spring onions and a little salt.
Stir for another minute or two.
Now divide the vegetables into 3 segments, keeping a gap in between for you to drop the egg.
Break one egg at a time and drop them into the empty space. Repeat for all the eggs.
Now sprinkle some more salt and the pepper.
Cover the lid and cook on low heat until the yolk is fully done.
For browning the top, put the pan into the grill and grill it till you get a nice golden brown colour on top.*
Now serve with toasts for breakfast. Each portion should have one egg along with some of the spring onions and potatoes.

NOTES
*You can avoid this step. Like, in the picture I did not grill it as I did not have a large oven to do the same.

Methi Fish

2009-03-31T11:15:00.000-07:00

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 30 mins| Yield: 6-8 Servings

INGREDIENTS
500-600 gms Fish (12 pieces)
1 Large Onion
½ tsp Garlic Paste
1 tsp Ginger Paste
2 tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Red Chilli Powder*
½ cup Yogurt**
1 tsp Kasoori Methi
¼ tsp Methi Whole
¼ tsp Garam Masala Powder***
6 tbsp Oil
Salt to taste

DIRECTIONS

Clean and wash the fishes. Add about 1½ tsp salt and ¼ tsp turmeric powder and mix well. Marinate the fish aside for about 15 mins.
In the meanwhile make a paste of the onions.
Once the fishes are marinated, heat about 4 tbsp oil in a pan and lightly fry the fishes.
Leave them aside.
Add the remaining oil into the pan.
Add the whole methi and then the oinion paste. Add the onions immediately after the methi. In case the methi gets burnt the whole preparation might get a bitter taste.
Fry the oinions till they are dark brown in colour.
Add the ginger and the garlic paste and fry for another minute or so.
Now add the coriander, red chilli and the remaining tumeric powder. Add a little water along with these.
Also add some salt at this stage.
Fry till oil separates, then add some more water again. Repeat till the water has evaporated once more.
Now add the yogurt. Make sure the yogurt is smooth before adding. Whip it if necessary.
Stir and simmer for a minute or so.
Again add about ½ cup water and add the fishes to the gravy.
Cover with a lid and on medium heat for about 2-3 minutes.
Uncover and add the kasoori methi and the garam masala powder.
Stir and check seasoning.
Dry up the excess water, if any, at this stage by increasing the heat. The gravy should be of a thick consistency, not too dry and not too liquidy.
Remove from heat and serve with plain rice, jeera rice or peas pulao.

NOTES
* Add as per taste.
** If the yogurt is too sour, add ¼ cup.
*** Garam Masala includes equal proportion of cardamoms, cloves and cinnamon grinded together

Prawn Malai Curry

2009-03-31T11:08:00.001-07:00

My husband not only is a big connoisseur of food, he’s a great cook himself! Well, over the years he’s gone from being a good to an excellent cook. This prawn preparation is a very famous Bengali prawn preparation, but normally the way I cook is a little different than this recipe. Well, the fact is, this is my husband’s way of making this preparation. I would love to share this recipe with you all as it tastes great….may be even better than the one I normally make! :)

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 20 mins| Yield: 4-5 Servings

INGREDIENTS
24 Medium Prawns
1 Cup Coconut Milk
1 Cup Milk
1½ Medium Onion
1 tsp Ginger Paste
4 Green Chillies*
1 tsp Turmeric Powder
1 tbsp Cumin Powder
2 tsp Kasmiri Red Chili Powder**
2 Bay Leaves
2 Whole Cardamoms
½” Cinnamon Stick
4 Whole Cloves
2 Dry Red Chilli
4 tbsp Ghee (Clarified Butter)
1 tsp Sugar
Coriander Leaves (for garnishing)
Salt to taste

DIRECTIONS

Remove the shells of prawn, leaving the tails intact. De-vein them and clean thoroughly.
Make a paste of the onion and leave it aside.
Heat 2 tbsp of ghee and fry the prawns lightly. The prawns would now be red in colour.
Leave them aside.
Heat the rest of the ghee.
Add the bay leaves, dry red chillies, cardamoms, cinnamon and the cloves. Stir for a few seconds till they slightly change in colour.
Add the onion paste and fry till light brown in colour.
Now add the ginger paste and fry for another minute or so.
Now add the powdered masala and a little water. Fry for a while till the water evaporates and then add little more water again. Again, keep frying till the oil separates.
Now add the coconut milk and the milk.
Bring this to a boil and add the sugar and the salt as per taste.
Add the prawns and the green chillies after making a slit in them.
Simmer and cook will the prawns are cooked and the gravy has a nice thick creamy texture.
Before serving remove the whole spices from the gravy and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice.

NOTES
* Add as per taste.
** Kashmiri red chilli powder is not too hot but it gives the gravy a nice red colour.

Murgir Jhol

2009-03-31T10:54:00.000-07:00

Bengali Chicken Curry

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 20 mins| Yield: 5-6 Servings

INGREDIENTS
800 gms Chicken (Medium Pieces)
2 Medium Potatoes
1 Large Onion
1½ Medium Tomato
1 tsp Ginger Paste
½ tsp Garlic Paste
1 tsp Coriander Powder
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder*
1 Bay Leaf
2-3 Green Chillies**
4 tbsp Oil
Salt to taste

DIRECTIONS

Clean and wash the chicken.
Peel the potatoes and cut them into halves.
Make a paste of the onion, or, you may also finely slice them.
Chop the tomatoes.
Heat oil in a big pan or a pressure cooker.
Golden fry the potatoes and leave them aside.
To the same oil add the bay leaf and then the onions.
Fry till the onions are almost dark brown in colour.
Add the ginger and garlic paste and fry for about another minute.
Add the coriander, turmeric and red chilli powder and about ¼ cup of water.
Stir and fry the masala adding a bit of water from time to time. As soon as oil starts to separate add a little water.
Now add the tomatoes and a little salt. Cook with the masala for about a min.
Add the chicken and on medium heat cook it stirring occasionally. Do not add water so that chicken pieces get slightly fried in the process.
After another 4-5 mins add about 2 cups of water.
Stir, add the green chillies. You may make a slit in them if you would like a little hot gravy.
Add the fried potatoes as well.
Cover with lid and simmer until the chicken is soft and well done. Also ensure the potatoes are cooked. You may also pressure cook it, but make sure not to over cook as chicken and potatoes cook very quickly in a pressure cooker.
Check seasoning and the salt.
Serve hot with steaming hot rice. It’s lovely to have some very hot rice with some even more hot murgir jhol!

NOTES
* I used Kashmiri red chilli powder here, as it would give me a nice red coloured gravy without making it very hot.
** Optional

Peyaj Posto

2009-03-31T10:44:00.000-07:00

Difficulty: Medium | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 4 Servings

INGREDIENTS
3 Large Onions
1 Medium Tomato
6 tbsp Posto/ Poppy Seeds Paste*
2 Green Chillies**
¼ tsp Red Chilli Powder
4 tbsp oil
Salt to Taste

DIRECTIONS

Dice the onions into ¾" cubes.
Chop the tomatoes into small cubes and also thinly slice the green chillies.
No heat the oil in a pan.
Add the onions and fry till they and translucent in colour.
Now add the tomatoes and the green chillies and fry until the tomatoes are soft.
To this add the poppy seeds paste and continue frying on medium heat. The paste needs to be cooked properly until all the water in it dries up and its fried properly. But this must be done on a lower heat as burning it even a little would not give you the right flavor.
At this point add the salt and the red chilli powder.
Keep stirring from time to time on medium heat until oil separates and paste is also nicely fried. Once you reach this stage, the paste texture would be granular and not like the smooth one as before.***
Remove from heat and serve hot with plain rice.

NOTES
* Normally it is difficult to grind the seeds into a smooth paste. To make a paste of the poppy seeds easily, soak the seeds in warm water for about half an hour before grinding it. Also add little water at a time until it’s smooth.
**Add as per your taste.
*** If required, you might need a wee bit more oil at this juncture. Yes, this recipe does need more oil than usual but its excellent to the palate. Also some Bengalis might want to add a pinch of sugar into Peyaj Posto, but I like it without the sugar as the onions have its own sweetness.

Stuffed Pomfret

2009-03-10T10:41:00.000-07:00

Difficulty: Difficult | Prep Time: 20 mins | Cook Time: 10 mins| Yield: 4-6 Servings

INGREDIENTS
2 Medium Pomfrets (300-400 gms each)
100 gms of Coriander Leaves
4 tbsp Grated Coconut
2 Green Chillies*
2 Medium Pods of Garlic (1½ tsp Paste)
2 small Lemons
Salt to taste
1 tbsp Oil

DIRECTIONS

Clean the pomfret without cutting it.
Now we need to make a slit in the pomfrets very delicately from just below the head.
The incision has to be made lengthwise and right above the bones. That is, the bottom part of the flesh would remain attached to the bone and the top part separated from the bones. The incision should be deep enough to reach the stomach cavity and also cover the whole fish till the tail. But please be careful so as not to make a slit through and cut the stomach as well! Also note that only one such slit is required, i.e., you should not repeat the same for the other side of the fish as well.
Once you make the slits for both the pomfrets, apply the juice of the lemons and about 2tsp of salt to the pomfrets. Leave aside for about 10-15 mins.
Now wash and clean the coriander leaves. Remove mostly all the stems, leaving the tender ones with the leaves.
Make a smooth paste of the coriander leaves along with the coconut, chillies and the garlic. Add as little water as possible so that the filling is not at all liquidy.
Now divide the filling into two and stuff the mixture into the slits of the fishes. Stuff in as much of the filling as possible even though some of it might tend to come out with a little pressure. It'll only ensure you have a tastier preparation! :)
Now heat a non-stick frying pan (or tava) and smear ½ tbsp of oil.
Now place one of the pomfret and cook on medium-high heat for about 2-3 minutes.
Gently flip it over and cook the other side as well. Repeat the procedure for the other one as well. You may also use the oven for cooking the pomfrets. Use your oven settings accordingly, just remember pomfrets cook very easily. Whichever the mode used, grill or bake, make sure they are cooked and nicely browned on both sides.
Serve hot with any suitable accompaniments of your choice.

NOTES
*This is normally good to taste if the filling is a little hot, but you can adjust as per your preference.

Rajma

2009-03-10T10:30:00.000-07:00

Difficulty: Easy | Prep Time: 1 Day | Cook Time: 30 mins| Yield: 4-5 servings

INGREDIENTS
1 cup Rajma (Red Kidney Beans)
1 medium Onion
1 medium Tomato
1 tsp Garlic Paste
¾” Ginger
½ tsp Red Chilli Powder*
4 tbsp Oil
Salt to taste

DIRECTIONS

Pressure cook the rajma with some salt until its well done. The beans should crack a little once its well done. It normally takes about 10-15 mins. If you do not have a pressure cooker, you may cover and cook it in a pan but it'll take quite some time for the beans to cook properly.
Make fine julienne of the ginger piece, slice the onions and chop the tomatoes.
Now heat oil in a pan. Add the onions.
Fry till they turn light brown in colour.
Then add the ginger julienne and stir for about 10 secs.
Now add the garlic paste and again continue frying for another 10 secs.
Now add the tomatoes.
At this point add a little salt. This will help in softening the tomatoes quickly. But do keep in mind that the rajma has been already cooked with some salt in it.
Keep frying till the tomatoes are cooked. Now add the chilli powder and stir well.
Add the rajma to this mixture along with the water its been cooked in.**
Now simmer and cook for about 10-15 mins.
Once this is done, you'll find that the water has reduced to give you a nice thick and creamy consistency. If not, then uncover the lid and cook until you reach that consistency.
Check seasoning and adjust salt if required.
Rajma is synonymous with chawal (i.e. Rice) but you may also have it with roti or parathas.

NOTES
*Add according to taste.
**At this point you may also want to pressure cook the rajma again with the masala, if you feel its not well cooked yet. But this time you'll not need to pressure cook it for a long while.

Dahi Baigan

2009-03-09T11:42:00.000-07:00

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15-20 mins| Yield: 3-4 Servings

INGREDIENTS
1 Large Brinjal (Auberigine/Baigan/Begun)
½ tsp Ginger Paste
1 Large Onion
½ cup Yogurt (Dahi)*
2 tsp Coriander powder
½ tsp Red Chillie powder**
¼ tsp Turmeric powder
½ cup Oil
Salt to taste

DIRECTIONS

Wash and dice the brinjal into 1½” cubes. You'll have about 20-24 pieces from a large brinjal.
Slice the onions.
Heat a pan and leaving aside about 4 tbsp of oil add the rest to the pan.
Now fry the brinjals till they are light brown in colour and semi-cooked. Remove on an absorbent paper and leave aside.
Now add the remaining oil into the same pan and add the onions to it.
Fry till the onions are light brown in colour.
Add the ginger paste and fry for a little longer.
Now add the coriander powder, turmeric powder and the red chillie powder.
Add a little water and salt and cook the powdered masalas together for a while till the water dries up.
Now add a little more of water and repeat the above step.
Once the masalas are dry again and oil water has evaporated, add the yogurt. Make sure you beat the yogurt well before adding it to the pan. Otherwise you might not get a smooth gravy.*
Now cook for about a min and then add the brinjals.
Stir and add about ½ cup of water to the pan.
Check seasoning and adjust the salt.
Cover with a lid and cook for till the brinjals are full cooked.
Once the brinjals are cooked, uncover and cook on high till the excess water dries up so as to give you a semi-dry gravy.
Remove from heat and serve with rotis/parathas or even with rice.

NOTES
*Check the yogurt before adding. If its too sour you might want to add a little less in amount. The taste of this preparation is little sour but not too much. Some of you might even want to add a pinch of sugar if you find the gravy too sour to taste.
**Add according to taste.

Poached Egg Curry

2009-03-09T11:35:00.000-07:00

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 20 mins| Yield: 2-4 Servings

INGREDIENTS
4 Eggs
½ Medium Onion
2 tbsp Poppy Seed Paste (Posto/Khas khas)
6-7 Cashew Nuts**
2 tbsp Tomato Ketchup*
1 Medium Pod Garlic (½ tsp paste)
½ tsp Cumin Powder
½ tsp Red Chilli Powder***
3 tbsp Oil
Salt to Taste

DIRECTIONS

Finely slice the onion.
Make a paste of the poppy seed paste, cashew nuts, tomato ketchup, garlic and the cumin powder.
Heat the oil in a pan.
Add the onions and fry til they turn translucent in colour.
Now add the paste mixture, red cillie powder and the salt according to taste.
Cook it for a while on medium heat.
Once oil starts separating, add about a cup of water.
Simmer and bring the gravy to a boil.
Now carefully break the eggs and drop them raw into the boiling gravy. Be very careful not to drop some pieces of shells inside as well.
Sprinkle a wee bit of salt on top of the yolks while its still soft. This will ensure that salt goes inside them.
Now cover and cook for 2-3 mins on medium or until the eggs are fully cooked.
The gravy should be thick in consistency, so adjust the water accordingly.
Also check seasoning and adjust to your taste.
Remove from heat and serve with steamed rice.

NOTES
*Adding ketchup gives a nice tangy but sweet and souring taste to the gravy. If you prefer you may instead use tomato puree which will not give you the sweet aftertaste.
** May omit this. Though this gives a creamy texture to the gravy. And ofcourse, it gives a better taste as well!
***Add according to taste.

Vada

2009-03-09T11:26:00.000-07:00

Difficulty: Medium | Prep Time: 30 mins | Cook Time: 15-20 mins| Yield: 12 Pieces

INGREDIENTS
1 cup Urad Daal
1” Ginger
2-3 Green Chillies*
Handful of Curry Leaves
½ tsp Baking powder
Salt to Taste
Oil for Deep Frying

DIRECTIONS

Wash and soak the daal for 15-20 mins. You may soak if for a longer duration, but min it would about 15 mins for it to get soaked properly.
While the daal is soaking, chop the ginger and the green chillies and wash and clean the curry leaves.
Now make a paste of the daal adding as little waster as possible.
Take the paste in a bowl and add the rest of the ingredients to it. Mix well.
Heat oil in a pan.
Take a handful of the daal mixture and then try to make a whole in it with your thumb while its still in your palm. Make a big whole as when you finally drop it into the oil, it'll tend to become small.**
Now turn over your palm and drop the daal mixture into the oil in that form. Make sure u don't burn your fingers here.
Now repeat for the rest and fry on medium to high heat till they are golden brown in colour.
Remove from heat and ideally serve with sambar and coconut chutney. But you can just simply have it with tea or coffee as it tastes good anyways!

NOTES
*Add according to taste.
**If making the wholes sounds difficult, then simply drop them into the oil without the whole. That's will give you round shaped vadas.

Mooli Paratha

2009-03-09T11:19:00.000-07:00

Difficulty: Difficult | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 12 pieces

INGREDIENTS

For the Filling
400 gms of Mooli (Raddish)
½ tsp Garam Masala
½ tsp Cumin Seeds
1 tsp Cumin Powder
½ tsp Red Chillie Powder
3 Green Chillies
2 tbsp Coriander Leaves
Salt to taste

For the Paratha
3½ cups Madia (Flour)*
¾ tsp Salt
1½ tbsp Oil
12 tsp Oil for Frying
12 tsp Ghee (Clarified Butter)
Salt to taste

DIRECTIONS

Peal and finely grate the raddishes and mix about a tsp of salt and leave aside for 10-15 mins.
In the meanwhile chop the green chillies and the coriander leaves.
Also you can prepare the dough while we wait for the radish to soften a little and the extra water comes out.
Now in a bowl, take 3 cups of the maida and the salt and mix well. The rest of the maida will be required to roll the parathas.
Then add the oil and evenly rub it into the flour.
Now knead this flour with warm water and knead it into a soft dough. The dough should be soft but not sticky. It's easier to stuff the parathas if the dough is soft.
Cover this with a cling film or a wet cloth till the filling is ready.
Once about 15 mins is over since you have set the raddishes aside, squeze out the water from it properly and put them in a separate bowl.
Mix all the ingredients of the filling to it.
Add the salt according to your taste and mix well. Ensure that the salt is a bit on the higher side as this would give a better taste to the parathas.
Now divide the dough and the filling into 12 equal portions.
Rolling between your palms make smooth round balls of the dough first and then flatten them by applying pressure between your palms and with your fingers.
Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest. [Refer image shown in Aaloo Paratha]
Roll each of these in a little flour.
Now sprinkle some flour on a flat surface and with a rolling pin, roll each of them into about 7” diameter round and ¼” thick discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the parathas. In such case, sprinkle some flour on those areas.
In a small bowl, mix the ghee with the oil for frying and keep it aside.
Heat pan and first dry roast each of the parathas on medium heat till they are a little brown on both the sides.
Once the parathas are roasted, in the same pan add 2 tsp of the oil and ghee mixture and place one paratha at a time into the pan again. Shallow fry the paratha on both sides for 1-2 mins. Repeat for the rest of the parathas.
Serve with achaar(pickle) and plain curd.

NOTES
*You may also use wheat flour instead of plain flour. In that case you need not add the oil in the dough.

Maacher Kalia

2008-08-17T04:54:00.000-07:00

A Bengali Fish Curry

Difficulty: Medium | Prep Time: 30 mins | Cook Time: 30 mins | Yield: 4 servings

INGREDIENTS
350 – 400 gms of Fish* (4-5 Pieces)
1 Small Onion
½ Medium Sized Tomato
½ tsp Ginger Paste
½ tsp Garlic Paste
1 tsp Dhania (Coriander) Powder
1 tsp Haldi (Turmeric) Powder
1 tsp Chillie Powder
2 Green chillies
1½ tbsp Curd
1 Pinch of Garam Masala Powder**
5-6 tbsp Oil
Salt to taste

DIRECTIONS

Clean and wash the fish pieces and rub ½ tsp of haldi powder and 1 tsp of salt into the pieces and let them stand for about 30 mins.
In the meanwhile make a paste of the oninon, ginger and garlic separately. Also slice the tomatoes.
Now in a pan add about 3 tbsp of oil and lightly shallow fry the fish pieces. Take the pieces out and leave them aside.
Now add the remaining oil and add the onion paste. Fry the onions till it's colour turns dark brown.
Add the ginger and garlic paste and stir for a min. Add a little water.
Now add the dhania, haldi and chillie powder and again a little water. Stir and fry the masala. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smooth paste.
Now add the curd and the tomatoes. Mix them well and add a little salt at this stage. The salt will help to soften the tomatoes quickly. Cook till oil starts separating.
Now add about a cup of water and then add the fish pieces. Slit the green chillies and add them as well. Season with salt according to your taste.
Cover a cook for 2-3 mins.
Remove cover, and cook on high flame till the excess water evaporates and oil stars to separate.
Now sprinkle a pinch of garam masala and remove the pan from the heat.
Garnish with some fresh green chillies and serve hot with steamed rice.

NOTES
* Generally, you can use any kind of fish which is big enough for cutting into big pieces. But ideally Carps are used for this preparation.
** Garam Masala Powder includes equal proportion of cardamoms, cloves and cinnamon grinded together.

Mutton Korma

2008-08-05T08:58:00.000-07:00

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 4-5 Serving

INGREDIENTS
650 gms Mutton/Lamd
1 large Onion
1½ cup Yogurt
1 tbsp Ginger Paste
10-12 Whole Black Peppers
3 Cardamom
4-5 Cloves
1" Cinnamon Stick
1 Dried Red Chilli
1 Tej Patta
2 tbsp Oil
2 tbsp Ghee
Salt to taste
1½ tsp Sugar
Salt to taste

DIRECTIONS

Clean and wash the mutton pieces.
Make a paste of the onion.
In a bowl, take the mutton, onion paste, yogurt and the ginger paste. Mix well and marinate for about 20-30 mins.
Heat a pressure cooker* and add the oil and the ghee.
Add the red chilli, tej patta, cardamoms (make sure to split it beforehand), whole black peppers, and the cinamon stick (after breaking it to smaller pieces).
Once their colour changes and flavour starts to emit, take out the mutton piece from the marinade and add it to the cooker.
Now cook the mutton on medium heat till the pieces are dry and is very lightly fried.**
Now add the rest of the marinade, sugar and salt according to taste.
Cook till the gravy comes to a boil, add about ½ cup of water.
Pressure cook for about 15 mins or until done.*
Remove the cover of the cooker once cool, check the seasoning and adjust the salt and sugar according to your taste. If you wish to have even lesser amount of gravy, dry it up on high flame before adjusting the seasoning..

NOTES
*If you do not have a pressure cooker, follow the procedure in a normal heavy-bottomed pan. Cover and cook for about 30 mins instead or till the meat is soft.
**Please note that during this step, one should not fry the muttons too much. If the pieces become too brown or the masalas starts to stick at the bottom, then you'll not get the true colour of korma when finally done. You'll get a reddish coloured gravy, though the korma should be whitish once done.

Shorshe Maach

2008-08-04T08:53:00.000-07:00

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 4 Servings

INGREDIENTS
4 Pieces Rohu/Bhetki/Illish
2 tbsp Mustard Seeds
3-4 Green Chillies
1/8 tsp Kalonji (Black Cumin)*
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
1 tsp Yogurt**
4 tbsp Mustard Oil***
Salt to taste.

DIRECTIONS

Clean and wash the pieces of fish.
Apply ¼ tsp of turmeric and about 1 tsp of salt to it. Leave it aside for 10-15 mins.
Wash the mustard seeds well. In a blender add a green chillie along with the mustard seeds and a little water. Blend it well to a smooth paste. When mustard is blended, at times it tends to become bitter. Adding the chillie will avoid this. But before using the paste always taste and ensure it is not too bitter before you use it in your cooking. Light bitterness may be there.
Heat oil and fry the fishes till lightly brown. Remove from pan and leave it aside.
In the same pan, add the kalonji and a green chilli (after making a slit in it).
Once the kalonji starts to splutter, add the mustard paste, turmeric powder, red chilli powder and about a little water.
Fry the masala till oil starts separating. Add salt and yogurt. Mix the yogurt well and continue stirring till the masala the water evaporates fully.
Now add about a cup of water and let it come to a boil.
Now add the fishes and cover and cook on medium heat for about 1-2 mins. The fishes should be done by then.
Uncover, add the remaining green chillie and, on high, let the excess water evaporate.
Once oil starts appearing on top, remove from heat and serve hot with steamed rice.

NOTES
*Has various other names as well
**Traditionally yogurt is not added, though this gives a nice taste to the gravy. You may do away with it also.
***Ideally mustard oil should be used to give the right taste and flavour. Nonetheless, use normal oil if you do not have mustard oil at home.

Peyaji (Onion Fritters)

2008-08-03T10:05:00.000-07:00

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 20 mins| Yield: 12 pieces

INGREDIENTS
1 Large Onion
1 cup Basan
2 Green Chillies*
Salt to taste
Oil for Deep Frying

DIRECTIONS

Finely slice the onion and chop the green chillies.
In a bowl take the onions and the chillies.
Add the besan and the salt (about ½ tsp). Mix well.
The salt will soften the onions a little and will allow some water come off it. This will be enough to bind the mixture. If not, add just a little water so as to get the onions to stick to each other.
Now heat enough oil for deep frying.
Take about a table spoon full of the mixture in your hand and put it into the oil. Repeat for the rest of the mixture.
Fry on medium heat so that the peyajis are crisp from within.
Serve hot with tea or coffee..

NOTES
*You may increase the quantity of these if you wish to make the fries spicier.

Aaloo Capsicum

2008-08-03T10:00:00.000-07:00

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 15 mins| Yield: 3-4 Servings

INGREDIENTS
1 Large Potato
¼ Green Capsicum*
¼ Red Capsicum*
1 tbsp Sambar Masala Powder
½ tsp Red Chilli Powder
3 tbsp Oil

DIRECTIONS

Peal, wash and dice the potatoes into about ¼”-½” cubes.
Clean and wash capsicums. Cut them in squares of about the size of the potatoes.
Heat the oil in a pan.
Add the potatoes and fry on medium heat.
Once the potatoes are lightly brown in colour, add the capsicums.
Add the salt according to taste.
Fry till the capsicums are also fried a little and the potatoes and the capsicums are cooked.
Now add the sambar masala and the red chlli powder.
Stir for about a minute and remove from heat.

NOTES
*Add any kind of coloured capsicums as per availability. It looks better if you can use both the colours.

Macaroni, Bacon and Mushroom in Cheese Sauce

2008-08-02T04:20:00.000-07:00

Difficulty: Difficult | Prep Time: 20 mins | Cook Time: 30 mins| Yield: 2-3 Servings

INGREDIENTS
50 gms Macaroni
100 gms Bacon
100 gms Mushrooms
1 Large Red Chilli
1 Large Pod of Garlic
½ tsp Dried Oregano
½ Pepper Powder
½ cup Mlilk
2 tbsp Butter
1 tsp Oil
Salt to taste

For the Cheese Sauce
50 gms Cheese
2 tbsp Flour
1½ tbsp Butter
1 cup Milk
Salt to taste

DIRECTIONS

Take a heavy bottom pan and put it on low heat.
Add the butter and let it melt.
Add the flour and stir it well so that the butter and the flour is mixed well with each other.
Now ensuring the heat is very low add about ¼ cup of milk and start stirring immediately. Stir continuously till you get to a very thick consistency and there are no lumps remaining. Now add another ¼ cup of milk and repeat the process, but this time the sauce would be a lightly lighter in consistency than before. Once again add the remaining milk and keep stirring constantly till you get a smooth white sauce without any lumps in it. If required you may take the pan away from the heat while stirring from time to time. In case the heat is too much the lumps will tend to form more easily.
Keep the heat very low and continue to stir occasionally.
Add about ½ tsp of salt.
Grate the cheese and add it to the sauce.
Let the cheese melt, remove from heat and leave it aside.
Cook the macaroni in a pan full of boiling water. Make sure that you let the water come to a boil before adding the macaroni and also add about 2 tsp of salt. Cook on medium heat till just done. Drain the water, wash the macaroni with cold water. Mix 1 tsp of oil and leave it aside.
Cut the garlic into juliennes, chop the chilli, with the ends cut diagonally.
Wash the mushrooms well and slice them.
Chop the bacons into small square pieces.
Heat a pan and melt the butter first.
Now add the mushrooms and garlics. Stir fry till the mushrooms are soft and lighly brown at the edges.
Add the bacon till the bacon is also fried a little.
Now add the macaroni and the red chillies.
Also add the pepper powder and oregano and about ½ tsp salt.
Saute' the macaroni with the other ingredients for about a minute.
Add the cheese sauce and the milk. Stir for a minute, check seasoning and remove from heat.

NOTES
*You may increase the quantity of these if you wish to make the fries spicier.

Potato and Pasta Salad

2008-08-01T12:04:00.000-07:00

Difficulty: Easy | Prep Time: 30 mins | Cook Time: Nil | Yield: 2-3 Servings

INGREDIENTS
2 Medium Potatoes
¾ cup Pasta
½ Large Cucumber
1 Egg
15 gms Cheese
3 tbsp Mayonaise*
1½ Yogurt
1 tbsp Coriander Leaves**
1 Green Chillie***
Salt to taste

DIRECTIONS

Peal and dice the potatoes and the cucumber into ¼” cubes.
Boil the pasta and the potato with about 2 tsp of salt. Drain the water and leave it aside.
Boil the egg separately and dice it into ¼” cubes as well.
Finely chop the coriander leaves and the green chillie and grate the cheese.
In a bowl take the potatoes, pasta, eggs, and cucumber.
Add all the other ingredients. Mix well.
Check the seasoning and if required add a little salt (about ½ tsp).
Can be served as it is or if preferred, may serve it chilled as well.

NOTES
*I prefer to use home made mayonnaise. If not, use a plain mayonnaise from the grocery store.
**You may also use any other herb of your choice, or do away with it also.
***Optional.

Lamb Stew

2008-08-01T11:57:00.000-07:00

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 30 mins| Yield: 3-4 Servings

INGREDIENTS
500 gms Lamb/Mutton
2 Medium Carrot
4 Small Potatoes*
1 Large Onion
¼ cup Corn**
1 tbsp Butter
½ tsp Pepper Powder
Salt to taste.

DIRECTIONS

Clean and wash the lamb pieces.
Peal and cut the potatoes into 4 pieces each.
Peal and cut the carrots into ½ inch thick circular discs.
Dice the onion into big pieces as well.
Heat a pressure cooker***, add the butter.
As the butter melts, add the potatoes, carrots and the onions.
Saute' for about 3-4 mins.
Add the lamb pieces, salt and the pepper. Stir well.
Add about 4 cups of water. Cover the lid and pressure cook for 15-20 mins until the meat in nice and soft.
Check seasoning ans serve with warm bread or even with rice or noodles.

NOTES
*In case a large size potato is used, cut them into 1” cube and take about 12-16 pieces.
**Optional
***Cook in a normal pan if you don't have a pressure cooker. Cook on low heat for about 45 mins.

Dum Murg

2008-08-01T11:51:00.000-07:00

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins | Yield: 3-4 Servings

INGREDIENTS
500 gms Chicken
4 tbsp Yogurt
1” Ginger
2 Large Pods of Garlic
½ tbsp Lemon Juice*
2 Bay Leaves
¼ tsp Pepper Powder
3 tbsp Coriander Leaves
2 Green Chillies
2 tsp Ghee**
Salt to taste

DIRECTIONS

Clean the chicken and cut them into medium pieces.
Finely chop the ginger, garlic and the green chillies. The ginger should be about a tbsp full and the garlic 2 tbsp full.
In a bowl mix all the ingredients together except for the ghee.
Marinade the chicken for about 10 mins.
Now take a large piece of foil and apply 1 tsp of ghee on it.
Mix the other tsp of ghee with the chicken.
Wrap the chicken along with the marinade in the foil.
Steam this in a pressure cooker or a pan. Do not put the foil directly into the water.
Make sure to put it in a pressure cooker container or any other container with a lid.
It should take about 10 mins in a cooker or a little longer in a pan for the chicken to be nicely done and soft.
Remove the chicken into a serving bowl.
Now in case you find water from the chicken in the covered container, pour it into a pan and cook on high till the water almost dries up. Pour this over the chicken.
Serve hot.

NOTES
*The quantity of lemon juice depends on how sour the yogurt is. You may add a little more according to your taste and the yogurt used.
**Can be replaced by butter or oil. If you wish, you may do away with it totally.

Masala Baigan

2008-08-01T11:44:00.000-07:00

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 30 mins| Yield: 4-5 servings

INGREDIENTS
1½ Large Baigan (Brinjal/eggplant/Aubergine)
1 medium Onion
1 medium Tomato
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Jeera Powder
2 tsp Dhania Powder
½ tsp Haldi Powder
1 tsp Red Chillie Powder
2 tsp Channa Masala Powder*
¼ cup Oil
Salt to taste

DIRECTIONS

Wash and cut the baigan into big pieces (about 12 per baigan).
Finely slice the onion and chop the tomato.
Heat oil and fry the baigan till they are lightly brown and soft. Press lightly ans squeeze out the oil from the baigan before removing them from the pan.
Leave the fried baigan aside.
In the same oil, add the chopped onion and fry till they have softened.
Add the ginger garlic paste and fry them along with the onion for about 2-3 mins.
Now add the powdered masala, stir and add a little water.
Fry the masala till oil separated and the water is fully dry.
Now add some water again and repeat the process for frying the masala.
Once again when oil starts to separate, add the chopped tomatoes and salt according to taste.
Cook until the tomatoes are soft.
Now add the fried baigan and stir so that the gravy is mixed well with the baigan pieces. Add about ½ cup water and cover the pan.
Simmer and cook for about 2-3 mins.
Uncover, and increase the heat to maximum and let the water (if any) evaporate fully.
Once the oil starts appearing at the sides and the gravy is almost dry remove the baigan from the heat.
Serve hot with roti/paratha or any rice of your choice.

NOTES
*Channa or Chole masala would do. Or use any similar variant.

Chillie Cheese Toasts

2008-07-26T12:00:00.000-07:00

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 20 pieces

INGREDIENTS
50 gms (3 slices) Cheese
2 Eggs
5 Slices of Bread
4 tbsp Flour
2 Green Chillie/ ½ tsp Red Chillie Powder*
Salt to taste
Oil for deep frying

DIRECTIONS

Remove the sides of the breads and cut them into 4 pieces each.
Beat the eggs in a bowl.
Grate the cheese and add it to the eggs.
Mix the flour, chillies and salt (just a little, about ½ tsp, as the cheese is high in salt content).
Heat the oil in a pan for deep frying.
Take a piece of bread and apply about 2 tsp of the egg mixture on one side of the bread.
Immediately put it into the hot oil. The side with the cheese mixture should be towards the bottom of the pan.
Fry till golden brown, flip and fry the other side as well till golden brown.
Repeat for the rest.
Remove on absorbant paper and serve hot with drinks.

NOTES
*Optional

Masala Pancake

2008-07-26T10:01:00.000-07:00

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 10 mins | Yield: 4-5 Pancakes

INGREDIENTS
1 cup Flour
1 cup Milk
1 Egg
½ Small Onion
½ Small Tomatoes
1 tsp Coriander Leaves
1 Green Chillie
2-3 tsp Oil
Salt to taste

DIRECTIONS

Finely chop onions, tomatoes, coriander leaves, and the green chillie.
In a bowl mix all the ingredients and salt with a normal hand beater.
Heat a non-stick frying pan, add ½ tsp oil and smear it well.
Pour about 4 tbsp mixture and spread it to make a 6-7” diameter round pancake.
Repeat for the rest of the mixture.
Serve with any kind of pickle.

NOTES
You may make the pancakes plain and roll it up with any filling of your choice.

Bhindi Pakora

2008-07-25T11:57:00.000-07:00

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 12 Pieces

INGREDIENTS
150 gms Bhindi (Ladies Finger)
½ Small Oinon
2 Green Chillies
3 tbsp Basan (Gram Flour)
Salt to taste
Oil for deep frying

DIRECTIONS

Wash the bhindis and chop them into small peices.
Apply salt and leave it for about 5 mins.
In the meanwhile finely chop the onions and the green chillies.
Once the bhindi is left aside with salt it'll tend to me sticky.
Now mix the onions, green chillies, and the basan with it.
In a pan heat oil for deep frying.
Make 12 balls of the bhindis, flatten them a little and fry them on medium heat.
Once they turn brown at the edges, remove and drain excess oil on an absorbant paper.
Serve as snacks or starters.

Kadi

2008-07-25T11:40:00.000-07:00

Difficulty: Medium | Prep Time: 15 mins | Cook Time: 45 mins| Yield: 4-5 Servings

For the Pakora

INGREDIENTS
½ cup Besan
2 Green Chillies*
½ tsp Baking Powder
2 tsp Oil
Salt to taste

DIRECTIONS

Sieve the besan.
Chop the green chillies.
Mix the 2 tsp oil and the baking powder with besan.
Add a little water and mix it with the besan well to get a smooth paste. The consistency should be very thick, but light enough so that you can make them drop into the oil with a spoon or your hands.
Heat the oil for deep frying.
Now drop about 1 tbsp of the besan mixture into the oil. Ideally use your hand so as to get round shapes. Makes about 12 pakoras.
The pakoras would puff up a little. Fry till golden brown and take them out on an absorbent paper.
Leave them aside.

For the Kadi

INGREDIENTS
2 cups of Yogurt
½ cup Besan
½ tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
½ tsp Cummin Seeds
¼ tsp Mustard Seeds
10-12 Curry Leaves
2 Green Chillies*
Pinch of Hing (Asefotida)
2 tbsp Oil
1 tsp Ghee
Salt to taste

DIRECTIONS

Sieve the besan.
Chop the green chillies.
In a bowl, mix the yogurt, coriander powder, turmeric powder and red chilllie powder.
Beat them well.
Heat the oil and the ghee.
Add the mustard and cumin seeds. Let them splutter.
Now add the curry leaves and green chillies. Saute for a few seconds.
Add the hing.
Now add the yogurt mixture and salt to taste.
Add about 2½ cups of water and the pakoras.
Let this come to a boil.
Simmer and cook for about 10 mins.
Check seasoning and remove from heat.
Garnish with fresh coriander leaves.
Serve hot with plain rice.

NOTES
*You may vary the quantity according to your taste.

Aloo Methi

2008-07-25T11:36:00.000-07:00

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 3-4 servings

INGREDIENTS
2 Medium Potatoes
100 gms Methi Leaves
¼ tsp Methi Seeds
1 Dry Red Chillie
1 Green Chillie
4 tbsp Oil
Salt to taste

DIRECTIONS

Peal and dice the potatoes into about ¼” cubes.
Take out the methi leaves from its stems and clean them very well.
Now finely chop them, add about ½ tsp of salt and leave them aside for about 5 mins.
Chop the green chillies
Heat oil in a pan and add the dry red chillie and the methi seeds.
Now add the potatoes and fry till golden brown.
Add the methi after squeezing out the excess water in them.
Add salt according to taste and the green chillies.
Continue frying the methi along with the potatoes till the methi is lightly fried. But make sure not to over fry them or else it'll become too dry.
Serve with roti.

Gobi Hariyali

2008-07-25T11:29:00.000-07:00

Difficulty: Easy | Prep Time: 25 mins | Cook Time: 15 mins| Yield: 4-5 servings

INGREDIENTS
350-400 Gobi (Cauliflower)
50 gms Coriander Leaves
2 tbsp Pudina Leaves*
1 Large Garlic Pod
2 Green Chillies
8-10 Cashew Nuts
2 tbsp Yogurt
¼ tsp Garam Masala Powder
6 tbsp Oil
Salt to taste

DIRECTIONS

Cut the gobi into medium pieces.
Par boil with about 1 tsp of salt. Drain the water, wash and leave the gobi aside.
Make a paste of the coriander leaver, pudina leaves, garlic, green chillies and the cashew nuts.
Heat oil in a pan. Add the gobi and fry till they turn brownish at the edges.
Remove from oil and leave it aside.
In the same oil, add the paste and stir fry for a while till oil starts to separate.
Add the yogurt, salt according to taste and a little water.
Now add the gobi. Mix well and simmer and cook for about 3-4 mins.
Increase heat and cook till oil starts separating and the gravy is semi-dry.
Add the garam masala powder and mix it well.
Remove from heat.

NOTES
*You may do it without pudina leaves as well.

Carrot Cake

2008-07-16T13:30:00.000-07:00

Difficulty: Easy Prep Time: 15 mins Cook Time: 15 -20 mins Yield: 9”x9” Cake

INGREDIENTS
1½ cup Grated Carrots
1 cup Flour
¾ tsp Baking Powder
2 Eggs
1 cup Sugar
¾ cup Vegetable Oil
½ tsp Cinamom Powder
¼ tsp Salt

DIRECTIONS

In a bowl add the eggs and the sugar. With an electric beater, beat them till you get a thick, creamy, off-white coloured mixture. It should take you about 3-4 mins.
Now add all the other ingredients into this mixture. Using a ladle mix the batter well.
Take a 9”x9” square baking dish (or any other shape with similar capacity). Apply oil to its sides and bottom.
Cut a butter paper in the size of the baking dish's size. Grease it baking on both sides with oil and place it in the baking dish.
Pour the cake batter into the baking tray.
For baking in an oven preheat the oven. Then bake the cake at 180 dgree temparature, for about 20-25 minutes till it is done and the cake gets a nice brown colour on the top.
You should keep checking in between, piercing the cake with a toothpick or a fork to see if the cake in done in the center. If nothing sticks to the toothpick, then the cake is done.
You may also micro cook the cake on high for about 10-12 minutes. It should be done by then. For the browning, use the grill-combi option during the last 2-3 minutes.
Cool the cake and then run a knife along the edges.
Turn the cake upsidedown on to a platter, remove the butter paper, slice and serve.

Fish Tikia

2008-07-16T13:23:00.000-07:00

Difficulty: Medium | Prep Time: 15 mins | Cook Time: 30 mins| Yield: 12 Pieces

INGREDIENTS
125 gms Rohu/Bhetki*
4 medium Potatoes
1 medium Onion
1 tsp Garlic Paste
2 Green Chillies
1 tsp Garam Masala Powder
1 tsp Kasoori Methi**
2 tbsp Besan (Gram Flour)***
4½ tbsp Oil
Salt to Taste

DIRECTIONS

Clean and wash the fish.
Peal the potatoes and cut them into halves. (You make also remove the skin after boiling them)
Boil the fish and the potatoes with a little salt.
Take out all the fish bones and mash it well with the potatoes.
Slice the onions and chop the green chillies.
Heat 4 tbsp oil in a pan and fry the onions till golden brown.
Add the garlic paste and fry it along with the onions for another minute or so.
Now add the mashed fish and potatoes and the salt.
Cook for a while till it is a bit drier. Initially the mashed fish and potatoes would tend to stick to the bottom.Once cooked, it should now easily come off bottom of the pan.
Add the green chillies, garam masala powder and the kasoori methi.
Stir and cook for another 2-3 minutes.
Remove from heat and let it cool.
Divide this into 12 equal portions. Firstly, roll between your palms and then using slight pressure, flatten them into about 1½” discs. Repeat for the rest.
Roll these tikias on the gram flour.
Heat a frying pan and evenly spread the ½ tbsp oil on it.
Place the tikias and cook on high till they are light brown in colour at the bottom. Then flip them and cook the other side as well for couple of seconds.
Garnish with raw onions and green chillies and serve as snacks or starters.

NOTES
*You may use any other kind of fish which doesn't have too much bones (such as salmon).
**Replace with a pinch of methi powder, if you don't have kasoori methi. You may also do away with methi totally to get a slightly different flavour.
***Use normal flour if you don't have gram flour.

Yellow Dal

2008-07-16T12:39:00.000-07:00

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 15 mins| Yield: 4-5 Servings

INGREDIENTS
½ cup Musoor Dal
½ small Onion
1 small Tomato
½ tsp Garlic Paste*
1 Green Chillie**
2 tsp Coriander Leave
¼ tsp Turmeric Powder
2 tbsp Oil
Salt to Taste

DIRECTIONS

Wash and cook the dal with 2 cups of water in a pressure cooker or in a pan. In a cooker it should take about 6-7 minutes, but in a pan it'll take longer.
In the meanwhile finely chop the onions, tomatoes, green chillie and coriander leaves.
Now heat the oil in a pan and the onions. Fry till golden brown.
Add the garlic paste and fry it for a few seconds with the onions.
Now add the turmeric powder. Stir
Immediately add the tomatoes, green chillies and a little salt so that the tomatoes soften quickly.
Once the tomatoes are slightly cooked, add the dal stir and add salt again according to taste.
Let this come to a boil, add the coriander leaves and another cup of water.
Simmer and cook for another 5-10 mins till you get a nice consistency and the dal is not too watery.
Serve hot with steamed rice ot chapatis.

NOTES
*You may use julliens or chopped garlics as well.
** Use 2 green chillies if you like the dal to be a little more hot.

Dosa

2008-07-15T13:43:00.000-07:00

Difficulty: Medium | Prep Time: 1 Day | Cook Time: 1 Hour | Yield: 8 pieces

For the Filling

INGREDIENTS
2 large Potatoes
1 medium Onion
2 Green Chillies
½ tsp Mustard Seeds
8-10 Curry Leaves
2 tbsp Oil
Salt to taste

DIRECTIONS

Clean and boil the potatoes.
Peal them and slightly mash them into uneven pieces.
Dice the onions and chop the chillies.
In a pan heat the oil and add the mustard seeds and the curry leaves.
Once the mustard seeds starts to splutter, add the onions.
Saute' till the onions are translucent.
Add the chillies and then the potatoes.
Add salt according to taste.
Stir for about a minute.
Remove from flame and leave it aside.

For the Dosa

INGREDIENTS
1 cup Rice
½ cup Urad Dal
2 tbsp Ghee
2 tbsp Oil
1 tsp Salt

DIRECTIONS

Soak the rice and the dal for about 12 hours.
Make a smooth paste adding little water.
Leave it overnight for it to ferment.
In a bowl mix the ghee and the oil.
Mix water (say about a cup) to make the batter a little thin. The cosistency should be such that it is not too liquidy and not too thick.
Add the salt to the batter and mix it as well.
Now heat a non-stick pan.
Pour about ½ a cup of batter and spread it around into a shape of a 10” disc immediately. It should be a very thin disc once spread. In case it's difficult to make it too thin, then u might need to add a little more water to the batter.
Let it cook a little on medium heat.
Add about 1½ tsp of ghee mixture over the dosa.
Cook till it's light brown and crisp.
Add 1/8th portion of the filling on half the dosa.*
Fold the dosa into half.
Cool the pan a little by wiping it with a wet cloth and repeat for the rest of the batter and the filling.
Serve hot with sambar and coconut chutney.

NOTES
*You may serve the dosa plain without the filling as well.

Sambar

2008-07-15T13:18:00.000-07:00

Difficulty: Easy | Prep Time: 20 mins | Cook Time: 25 mins| Yield: 5-6 servings

INGREDIENTS
½ cup Toor Dal
3 small Potatoes
1 large Onion
2 small Tomatoes
7-8 Ladies Finger* (Okra)
2 Drum Sticks*
2 tbsp Tamarind**
½ tsp Mustard Seeds
2 Dry Red Chillie**
10-12 Curry Leaves
2 tbsp Coriander Leaves
4 tbsp Sambar Powder**
2 tbsp Oil
Salt to taste

DIRECTIONS

Clean Clean the vegetables. Cut the potatoes into halves. Slice the onions and the tomatoes into 8 pieces each. Cut the ladies fingers and the drumsticks into 3” long pieces.
Boil the dal and the potatoes and leave them aside.
In a pan heat the oil and add the mustard seeds, red chillies and the curry leaves.
Once the mustard seeds starts to splutter, add the ladies finger and the drum sticks.
Saute' them for a minute or so and then add the onions.
Once the onions are translucent add the boiled potatoes, tomatoes and the dal.
Add 2 cups of water and salt according to taste and simmer and cook for 10-15 mins.
Mix the tamarind in ¼ cup of water (If dry tamarind is used soak it in advance). Strain and add it to the sambar.
Now add the coriander leaves and sambar masala powder.
Cook on high flame for another 3-4 minutes.
Serve hot with Dosa/Idli/Uttapam or simply with plain rice.

NOTES
*You may add other vegetables also like brinjal, tapioca, ridge gourd etc.
**Depending on your taste you may vary the quantities of these.

Coconut Chutney

2008-07-15T13:15:00.000-07:00

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 5 mins| Yield: 3-4 Servings

INGREDIENTS
½ Coconut
2 tbsp Chana Dal
3 tbsp Yogurt*
2 Green Chillies*
¼ tsp Mustard Seeds
5-6 Curry Leaves
1 tbsp Oil
Salt to taste

DIRECTIONS

Dry roast the chana dal.
Make a paste of the coconut, the roasted chana dal and the green chillies.
Mix the curd in the paste.
Heat oil in a pan. Add the mustard seeds, dry red chillie and the curry leaves.
Once the mustard seeds starts spluttering, add the paste.
Add salt to taste and a little water.
Cook for about a minute.
Serve chilled.

NOTES
*Vary the quantities according to your taste.

Illish Bhape

2008-07-13T12:10:00.000-07:00

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 5 mins | Yield: 3-4 servings

INGREDIENTS
6-8 Pieces of Illish [also known as Hilsa]
2 tbsp Mustard Seeds
4 tbsp Grated Coconut
5 tbsp Mustard Oil
6-8 Green chillies
½ tsp Turmeric Powder
½ tsp Red Chillie Powder
Salt to taste

DIRECTIONS

Clean the illish pieces and marinate it with 1 tsp salt and ¼ tsp turmeric powder. Leave aside for about 30 mins.
In the meanwhile, in a blender make a thick paste of the mustard seeds with 2 green chillies, adding water little by little. When mustard is blended, at times it tends to become bitter. Adding the chillie will avoid this. But before using the paste always taste and ensure it is not too bitter before you use it in your cooking.
Along with this paste, add the grated coconut and 3 tbsp of mustard oil, and blend it once more to make a smooth paste.
Mix the turmeric powder, chillie powder and a salt according to taste. Remember that enough salt has been mixed with the fishes already. Nevertheless, this paste should have salt slightly on the higher side as this preparation is a dry one and it would be fine when served with plain rice.
Now take a stainless steel bowl with lid. Smear another tbsp of mustard oil insde the bowl.
Mix the fishes in the mustard coconut paste and one by one arrange them into the bowl. Place a few green chillies on the top.
Cover with the lid and pressure cook this for about 2 mins on high and 3 mins on low heat. Make sure that the lid is a tight fit and water doesn't get into the bowl from the bottom of the cooker.
You may steam this otherwise as well. Or arrange the fishes in a micrwave safe bowl and mico cook it for 6-7 minutes.
Once cooked add another tbsp of mustard oil on top of the fishes and garnish with a few more fresh green chillies.
Serve with plain steaming rice.

Coconut Prawns in Coriander Rice

2008-07-13T11:53:00.000-07:00

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 30-40 mins | Yield: 2 servings

This simple and light recipe serves as a one item meal, ideal for dinner. One may also serve it as separate dishes with some accompaniments.

For the Prawns:

INGREDIENTS
10-12 Prawns*
½ cup Shrimps*
½ large Capsicum
1½ cups Coconut Milk (Thick)
2 large Garlic Pods
½ Lemon
¼ tsp Red Chillie Powder
2 tbsp Oil

DIRECTIONS

Remove the shells of the prawns, keeping its tails intact. De-vein and clean them well.
De-vein and clean the shrimps as well. The shells should be removed fully in this case.
Thinly slice the capsicum and grate the garlics.
Marinate the prawns and the shrimps with the garlic and the juice of the lemon for 5-10 mins.
In a pan heat the oil and add the marinated prawns and shrimps. Cook on hig flame till water evaporates.
Add the capsicums and fry for a while till the capsicums softens.
Now add the coconut milk, chillie powder and a little salt according to taste.
Cook for a minute or two and remove from flame. If you use a light coconut milk then keep the heat on till you get a creamy gravy.

For the Rice:

INGREDIENTS
2 cups Rice (Ideally Basmati Rice)
2 tbps Coriander Leaves**
3 tbsp Butter
¼ tsp Turmeric Powder
Salt to taste

DIRECTIONS

Wash the rice and put it in a microwave safe bowl.
Add 4 cups of water.
Now add the turmeric powder, butter, coriander leaves and salt (about 2 tsp).
Cook it for 20 mins. Once done, stir the rice lightly with a fork.
To cook in a pressure cooker, melt the butter in the cooker, add the turmeric powder.
Then add the rice and the salt. Cook till the water eveporates and the rice is lightly fried. Add water as required depending on the type of rice used. Cook till done. Stir in the coriander leaves once the rice is cooked.

How to Serve

Now take a full plate and arrange half the rice in the shape of a Donut. Pour half of the prawn preparation. Repeat with another plate.

NOTES
*You may use only Prawns. In that case use around 18-20 of them
**The rice can be made without coriander leaves as well. Simple buttered rice also gives a lovely taste.

Matar Kachori & Masala Aloo Dum

2008-07-13T11:39:00.000-07:00

Difficulty: Difficult | Prep Time: 2 Hours | Cook Time: 1 Hour | Yield: 5-6 servings (Makes 18 Kachoris)

For Aloo Dum:

INGREDIENTS
500 gms Baby Potatoes
1 large Onion
1 tsp Ginger Paste
1½ tsp Garlic Paste
¼ cup Yogurt
2 tsp Coriander Powder
¼ tsp Turmeric Powder
2 tsp Red Chillie Powder
½ tsp Cumin Powder
6 tbsp Oil
1 tsp Coriander Leaves
Salt to taste

DIRECTIONS

Boil the potatoes and peal its skins.
Make a paste of the oinion and chop the coriander leaves.
In a pan, add the cumin powder and ½ tsp chillie powder for dry roasting them. Stir on medium flame till the colour starts changing. Remove the mixture from the pan immediately so that the roasting is not over done. Leave aside.
Heat the oil in a separate pan and fry the potatoes till it gets a light golder colour.
Remove from pan and keep aside.
In the same oil add the oinion paste. Fry till the onion paste turns brown in colour.
Add the ginger garlic paste and fry for another minute or so.
Now add the coriander powder, turmeric powder and the rest of the chillie powder.
Stir and add a little water.
Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
Add the curd, stir in the fried potatoes and salt according to taste. Mix well.
Now add about 2 cups of water. Cover the pan with a lid and simmer and cook for about 10 mins.
Uncover and ensure that the gravy is dry and thick.
Remove into a serving bowl. Sprinkle the roasted cumin and chillie powder. And finally, garnish with coriander leaves.

For Kachori:

INGREDIENTS
1 cup Boiled Peas
½ tsp Shah Jeera
½ tsp Whole Pepper
1 Green Chillie
3 cups Flour
Salt to taste
Oil for deep frying and cooking

DIRECTIONS

Dry roast the shah jeera and whole pepper in a pan for 2-3 mins.
In a blender, add the peas, shah jeera, whole pepper, green chillie and blend to a smooth paste.
Heat a pan, add 4 tbsp oil.

Add the paste and salt according to taste. Please note, that the salt should be on the higher side as this will make the kachoris tastier.
Cook till oil starts separating, and the paste is fully dry.
Once cool, make 18 equal balls of the filling and keep aside.
Now take the flour in a bowl and add 1 tsp oil and 1 tsp salt. Evenly rub it into the flour.
Now knead this flour with water and make it into a soft dough. The dough should be soft but not sticky. It's easier to stuffed the kachoris if the dough is soft.
Now divide the dough into 18 equal portions.
Roll between your palms and make smooth round balls of the dough first and then flatten them by appying pressure with your fingers, and between your palm.
Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest.
To roll the kachoris grease a flat surface and the rolling pin. Take each balls of kachori, grease with a little, and roll each of them into about 4” diameter round discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the kachoris. In such case, you may make it a little smaller in size.*
Heat oil for deep frying. Immerse a kachori and fry one of its sides till it puffs up. Flip and fry the other side for a few seconds. Remove on a absobant paper.**
Repeat for the rest.
Serve hot with Aloo Dum

NOTES
*You may also add a little less filling the next time, though it is always nicer with lots of filling.
**Kachoris always puff up, so even if your filling has come out a little while rolling, it wouldn't matter.

Mangsher Jhol

2008-07-13T11:32:00.000-07:00

[Bengali Mutton Curry]

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 30 mins | Yield: 3-4 servings

INGREDIENTS
500 gms of Mutton/Lamb
4 medium Potatoes
1 small Oinon
1 small Tomato
1 Cardamom
½” Cinamom Stick
2-3 Cloves
1 Tej Patta
½ tsp Garam Masala Powder
1 tsp Ginger Paste
½ tsp Garlic Paste
½ tsp Coriander Powder
¼ tsp Turmeric Powder
¼ tsp Red Chille Powder*
1 Green Chillie*
3 tbps Oil
1 tbsp Ghee
Salt to taste

DIRECTIONS

Wash and clean the mutton pieces and leave aside.
Finely slice the onion and the tomato.
In a pressure cooker**, heat the oil.
Fry the potatoes untill golden brown and leave them aside.
In the same oil add the tej patta, whole cardamom (make a slit beforehand), cinamon and the cloves.
Add the onions and fry till they are translucent.
Now add the ginger garlic paste and saute till they are fried a little.
Now add the powdered masalas and the tomato and a little salt so that the tomatoes soften quickly.
Stir till the tomatoes soften a little and then add a little water.
Cook till oil starts to separate from the masala.
Now add the mutton pieces and fry them along with the masala for about 4-5 minutes adding a little water if the masala tends to stick at the bottom of the cooker.
Add 3 cups of water, fried potatoes, green chillie, ghee, garam masala powder and salt according to taste.
Pressure cook for about 3-4 minutes on high flame and then for about 12-15 mins on low flame.
Remove from heat and serve with hot steaming rice.

NOTES
*You may increase the quantities of these as per your taste.
**If you do not have a pressure cooker, then follow the procedure using a pan instead. You'll need to cover and cook the mutton in the pan for about 25-30 mins or untill the mutton pieces are well cooked and soft.

Shukto

2008-07-13T11:23:00.000-07:00

[One of the typical Bengali vegetarian preparations]

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 15 mins | Yield: 3-4 servings

INGREDIENTS
1 medium Potato
1 small Raw Banana
¼ Large Brinjal
½ Bittergourd
2 Drum Sticks
½” Ginger
2 tsp Mustard Seeds
1 ½ tbsp Poppy Seeds (Khas Khas)
½ tsp Ajmud Seeds (Randhuni)
½ tsp Sugar
3 tbsp Oil
1 tbsp Ghee
2 Green Chillies
Salt to taste

DIRECTIONS

Soak the Poppy seeds in warm water for about 10 mins.
Peal the drum sticks and the potato.
Cut all the vegetables lengthwise into long rectangular shapes.
Boil the raw bananas and take off its peals. Boil the potatoes as well. Do not over boil them.
Finely grate the ginger and slit the green chillies.
Leave a pinch of mustard and randhuni seeds aside.
Make a paste of the remaining mustard and randhuni seeds along with the soaked poppy seeds, adding a little water at a time. It is advisable to soak the poppy seeds beforehand as it tends to take a long time to paste it.
Now in a pan heat the oil.
Add the pinch of mustard and randhuni seeds and a slit green chillie.
Once the seeds start to splutter, add the ginger and the unboiled vegetables.
Stir fry for a while. Then add the boiled potato and the banana. Fry for another 2 mins.
Now add the masala paste and stir it in with the vegetables. Add salt to taste and the sugar.
Saute' the vegetables with the masala for a while.
Then add the other green chillie, about 2 cups of water and cover and cook on low heat till all the vegetables are cooked.
The gravy should be little thick and creamy. If it is too light evaporate the excess water on high flame till done.
Shukto should be brought to the room temperature or even less and served with steamed rice.

Spinach Rice

2008-07-08T10:28:00.000-07:00

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 5 mins | Yield: 2-3 servings

INGREDIENTS
2 cups (200 gms) Rice
1 cup par boiled Spinach
½ cup Mushrooms*
½ cup Shrimps*
½ cup Peas*
2 large pods of Garlic
1 Green Chillie
6 tbsp Oil
Salt to taste

DIRECTIONS

Thoroughly wash the mushrooms in warm water and thinly slice them.
Clean the shrimps and wash them as well.
Finely chop the spinach, chillie and the garlic and leave them aside.
In a pan heat oil and add the garlic.
Saute' for about a minute and then add the prawns.
Once the prawns are lightly fried add the mushrooms and the peas. Let the water from the mushrooms fully evaporate and oil starts separating.
Now add the spinach and a little salt.
Continue cooking till the spinach is fully dry and lightly fried. Remove from heat.
Now to cook in a microwave, wash the rice thoroughly and put it in a microwave safe bowl. Add the spinach mixture and salt according to taste (about 2 tsp for the rice is normally required).
Add 4 cups of water and cook for 20 mins in the microwave.
Once done, stir the rice lightly with a fork.
If you donot want to use a microwave, then cook the spinach mixture directly in a pressure cooker, add the washed rice and stir for 3-4 mins till water fully evaporates and the rice is lightly fried. Add water as required depending on the type of rice used and salt to taste, and then pressure cook till done. You may also cook the rice in advance with salt and just mix it with the spinach mixture.
Serve hot.

NOTES
*One may avoid using shrimps and simply use either mushroom or peas or both.

Mushroom & Peas Soup

2008-05-08T10:44:00.000-07:00

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 15 mins | Yield: 3-4 servings

INGREDIENTS
1 cup Button Mushrooms
½ cup Peas (Boiled)
½ Small Onion
1 Green Chillie*
2 tbsp Butter
2 tbsp Creame**
½ tsp Pepper Powder
Salt to taste

DIRECTIONS

Thoroughly wash the mushrooms in warm water and thinly slice them.
Slice onions and chop the green chillie.
In a pan melt the butter and then add the mushrooms and the onions.
Saute' till the onions and the mushrooms are lightly fried.
Add the peas and the green chillie. Stir fry for about 2 mins.
Add the pepper powder and the salt according to taste.
Now add 2 cups of water.
Pour this mixture into a blender. Blend this till it is almost a smooth paste and not a fully smooth one. This gives a better taste to the soup.
Pour this mixture back into the pan.
Add another cup of water and let it come to a boil.
Add the cream, stir and remove from flame.
Serve hot with bread rolls.

NOTES
*If you prefer your soup not to be too spicy them you may not add the chillie at all. Or to make it spicier, you may add 2 green chillies.
**Instead of creame, you may add milk which would serve the purpose well.

Dahi Vada

2008-02-08T11:43:00.000-08:00

[also known as Dahi Bade]

Difficulty: Easy | Prep Time: 1½ hrs | Cook Time: 30 mins | Yield: 12 pieces

INGREDIENTS
1½ cup Dahi (Curd)
½ tsp Bhuna Jeera Masala*
¼ tsp Chillie Powder
1 Green Chilli
1 tsp Coriander Leaves
Salt to taste

For the Vada
100 gms Urad Dal (While Lentils)
½ baking powder
2 tsp Salt
Oil for Deep Frying

For the Chutney
2 tbsp Imli (Tamarind)**
2 tbsp Sugar
A pinch of Salt
½ tsp Bhuna Jeera Masala*

DIRECTIONS

Wash and soak the urad dal for about an hour.
Now make a fine thick paste of the dal in a blender adding as little water as possible.
Add the baking powder and mix well.
Take a large bowl and fill it water (about a litre) and mix the salt into the water.
Now heat enough oil in a pan for deep frying the vadas. The vadas must be deep fried as it'll only make it softer and thicker.
Once the oil is hot take about 1 tbsp of the dal paste and put it into the oil. As the vada puffs up and turns golden brown on one side, flip and fry the other side as well till golden brown.
Take the vada out of the oil and immerse it into the salt water prepared in advance.
Repeat the same for the rest of the dal paste. You may fry 3-4 or more vadas at a time, as per your convenience.
Let all the vadas soak well in the water. This will make the vadas soft.
To make the chutney, in a pan, set about ½ cup water to boil.
Soak the imli in 2-3 tbsp of water, mix well and strain it into the boiling water. If you are using dry imli, then you'll need to soak it in a little more water for some time before use.**
Now add the sugar and a pinch of salt. Let this simmer on medium flame, stirring occasionally.
Once this sauce has thickened quite a bit, add the bhuna jeera masala, remove from heat and leave this aside.
The last thing to do before setting the dahi vadas is to prepare the dahi.
To prepare the dahi, in a bowl take the curd and about ½ cup water. Add salt according to your taste and beat this well. The curd should be smooth, not too thick or not too light.
To set the dahi vadas, take a flat serving dish, minimum 2” in height.
Take out the soaked vadas one at a time, squeeze the water out gently, and place them side by side on the serving dish.
Pour the dahi over the vadas, covering them fully.
Now pour the imli chutney over the vadas, ensuring that each vada has a little cutney over it.
Sprinkle the bhuna jeera masala and then the chillie powder all over.
Finally, finely chop the green chillies and the coriander leaves and garnish the dahi vadas with them.
Serve chilled.

NOTES
*For a tsp of bhuna jeera masala, take ¾ tsp of jeera powder and ¼ tsp of red chilli powder and dry roast them in a pan untill it turns dark brown in colour. Remove from heat as soon as it tends to become dark brown in colour or else it'll get burnt.
** You may use either wet or dry imli

Dal Makhani

2008-02-08T11:30:00.000-08:00

Difficulty: Easy | Prep Time: 10-12 hrs | Cook Time: 45 mins | Yield: 8-9 servings

INGREDIENTS
1 cup Whole Urad Dal (Black Lentils)
¼ cup Rajma (Red Kidney Beans)
1 Large Onion
2 Medium Tomotoes
2 tsp Garlic Paste
2 tsp Ginger Paste
1 tsp Chilli Powder
2 tbsp tomatoe sauce
¼ cup Milk
½ tsp Chopped Garlic
3 tbsp Butter
3 tbsp Oil
Salt to taste

DIRECTIONS

Wash and soak the urad dal and raajma overnight.
Finely chop the onion and the tomatoes.
In a presssure cooker* heat the oil and add the chopped onion.
Fry the onions till golden brown.
Now add the ginger and garlic paste. Fry them along with the onions for about 2-3 mins.
Add the tomatoes and a little salt. The salt will help to soften the tomatoes quickly.
Cook this until the tomatoes are really soft and oil starts to separate from this mixture.
Add the tomato sauce and mix well.
Now add the soaked dal and about 3 cups of water. Cook the dal on high flame for about 10 mins and then on low flame for another 10-15 mins till it's soft and cooked well.
Once the cooker is cool, add the milk and stir well.
Now in a separate pan, melt the butter and add the chopped garlic. Cook the garlic till slightly brown and then add the dal mixture from the cooker.
Add about a cup of water and salt to taste. The amount of water you add will depend on how much water the dal had after it got cooked in the pressure cooker.
Now cover the lid and let the dal simmer on low heat for about 5-10 mins until you get a thick creamy preparation. Remember to stir occasionally as the dal tends to settle at the bottom.
Remove from heat and serve hot. Ideally it goes very well with soft nans or jeera rice or peas pulao. But you may serve with other kinds of rotis or plain rice as well.

NOTES
*If you do not have a pressure cooker, cook in a large pan. While cooking the dal, cover the lid of the pan and cook it for more than a hour on medium heat till the dal is well cooked.

Aaloo Paratha

2008-02-08T11:23:00.000-08:00

Difficulty: Difficult | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 8 pieces

INGREDIENTS
For the Filling
2 Medium Aaloo (Potatoes)
½ Medium Onion
2 Green Chillies
Salt to taste

For the Paratha
2¼ cups Madia (Flour)*
½ tsp Salt
1 tbsp Oil
8 tsp Oil for Frying
8 tsp Ghee (Clarified Butter)

DIRECTIONS

Boil the potatoes.
Peal and mash them well.
Finely chop the onion and the green chillies.
Mix the onions and the chillies with the potatoes.
Add the salt according to your taste and mix well. Ensure that the salt is a bit on the higher side as this would give a better taste to the parathas.
Now in a bowl, take 2 cups of the maida and the salt and mix well. The rest of the maida will be required to roll the parathas.
Then add the oil and evenly rub it into the flour.
Now knead this flour with warm water and make it into a soft dough. The dough should be soft but not sticky. It's easier to stuffed the parathas if the dough is soft.
Now divide the dough and the filling into 8 equal portions each.
Roll and make smooth round balls of the dough first and then flatten them by appying pressure with your fingers, and between your palm.
Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest.
Roll each of these in a little flour.
Now sprinkle some flour on a flat surface and with a rolling pin, roll each of them into about 7” diameter round and ¼” thick discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the parathas. In such case, sprinkle some flour on those areas.
In a small bowl, mix the ghee with the oil for frying and keep it aside.
Heat pan and first dry roast each of the parathas on medium heat till a little brown on both the sides.
Once the parathas are roasted, in the same pan add 2 tsp of the oil and ghee mixture and place one paratha into the pan again. Shallow fry the paratha for 1-2 mins. Repeat for the rest of the parathas.
Serve with achaar and plain curd.

NOTES
*You may also use wheat flour instead of plain flour. In that case you need not add the oil in the dough.

Dal Puri - Aaloo Sabji

2008-02-07T11:03:00.000-08:00

Daal Puri/Kachori

Difficulty: Difficult | Prep Time: 4 hrs | Cook Time: 1 hr | Yield: 20 pieces

INGREDIENTS
For the Filling
½ cup Masoor Dal
1 Medium Onion
1½ Ginger paste
1 Green Chilli
½ tsp Chilli Powder
6 tbsp Oil
Salt to taste

For the Puri
2½ cup Madia (Flour)*
½ tsp Salt
¼ tsp Sugar
1 tbsp Oil
Oil for Deep Frying**

DIRECTIONS

Wash and soak the dal in water for about 3 hrs.
Slice the onion and finely chop the green chilli and keep aside.
Once the daal soaked well, make a smooth paste of it in a mixer adding as little water as possible.
Now to make the filling, heat oil in a pan and add the onions.
Fry the onions till translucent.
Add the ginger paste and chopped green chilli. Fry for another 2-3 mins.
Now add the dal paste, chilli powder and salt. Ensure that the salt is a bit on the higher side as this would give a better taste to the puris.
Cook till the dal is mixed well with the onions and all the water has evaporated. Do not cook it for too long as it'll tend to make the filling very dry and hard to use later on.
Now in a bowl, add the maida, salt and sugar and mix well.
Then add the oil and evenly rub it into the flour.
Now knead this flour with warm water and make it into a soft dough. The dough should be soft but not sticky. It's easier to make stuffed puri if the dough is soft.
Now divide the dough and the filling into 20 equal portions each. Roll each of them into smooth balls
Make smooth round balls of the dough first and then flatten them by appying pressure with your fingers and between your palm.
Now place a ball of filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest.
Now grease a flat surface with a little oil and with a rolling pin, roll each of them into about 5” diameter round and ¼ cm thick. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the puris.
Heat oil in a pan and deep fry the puris one at a time. The puris would puff up once fried on one side. Flip and fry the other side for until slightly blown on each side. Please note, oil needs to be properly heated before frying the puris. Then again, if it gets too hot, then the puris would become too brown too soon. Hence, you need to regulate the temperature while you fry.
Serve it hot with Aaloo Sabji.

NOTES
*You may also use wheat flour instead of plain flour. In that case you need not add the oil in the dough.
**If you do not want to deep fry, you may roast each puris on a flat pan. Once roasted, on both sides, add 1 tsp of oil and shallow fry them evenly. The picture above is of shallow fried puris.

Aaloo ki Sabji

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 10 mins | Yield: 3-4 servings

INGREDIENTS
3 medium Aaloo (Potato)
½ tsp Dhania (Coriander) Powder
½ tsp Jeera (Cumin) Powder
¼ tsp Haldi (Turmeric) Powder
1 tsp Chilli Powder
½ tsp Kasoori Methi (Dried Fenugreek leaves)
½ tsp Hing (Asefotida) Powder
2 tbsp Ghee (Clarified Butter)*
Salt to taste

DIRECTIONS

Boil the potatoes. Peal and crush them a little with your hands to get uneven pieces.
In a pan heat the ghee.
Add the kasoori methi and then the dhania, jeera, haldi, and chille powders. Add a little water and fry the masala for 2-3 mins.
Then add the potatoes, salt and lastly the hing.
Stir and add 2 cups of water.
Simmer with covered lid for about 5 mins.
Serve hot with kachori or puri or even chapati.

Kasha Mangsho

2008-02-03T12:16:00.000-08:00

Bengali Mutton Curry

This is a slight variation of the regular Kasha Mangsho. Normally, the typical bengali preparation would be a little sweet, but I prefer to make it without sugar. If you wish, you can add about ½ tsp sugar in the heated oil before adding anything else. Let the sugar melt and turn reddish in color. Then continue cooking as per the recipe below.

Difficulty: Medium | Prep Time: 30 mins | Cook Time: 1 Hr | Yield: 3-4 servings

INGREDIENTS
600 gms Medium Mutton/Lamb Pieces
1 Lagrge Onion Paste
1 tsp Garlic Paste
1 tsp Ginger Paste
1 Cup Curd
1½ tsp Dhania (Coriander) Powder
½ tsp Jeera (Cumin) Powder
½ Haldi (Turmeric( Powder
1 tsp Chillie Powder
3-4 Green Chillies
½ tsp Garam Masala Powder
4 tbsp Oil*
Salt to taste

DIRECTIONS

Clean and wash the mutton pieces. In a bowl mix mutton with the curd and the garam masala powder and marinade for half an hour.
In the meanwhile make the pastes of onion, ginger and garlic separately.
In a pressure cooker or a large pan heat the oil.
Add the onion paste and fry till it turns dark in colour.
Now add the ginger garlic paste and fry for 1-2 mins more.
Add a little water and stir. Then add the powdered masala, fry and mix it well.
When dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smooth paste.
Now add the marinated mutton pieces, green chillies and salt to taste.
Cook the mutton with the masala on high flame till oil separates and the preparation is fully dry.
Now add 2-3 cups of water and pressure cook first on high heat for 8-10 mins and then for another 15 mins on low. If you are cooking in a pan, cover the lid and cook on low heat for about an hour or more till the mutton pieces are tender.
Once cool, remove the lid of the pressure and check if the meat is tender, if not you may have to cook for a little while more.
Once cooked you might find a lot of oil floating on the top of your mutton curry, depending on the amount if fat in the mutton used. Take out the excess oil from the top before serving.

NOTES
*Typically kasha mangsho may be cooked in mustard oil, but again, I prefer to cook it in normal vegetable oil.

Kadai Chicken

2008-02-03T01:51:00.000-08:00

Difficulty: Easy | Prep Time: 5 mins | Cook Time: 30-40 mins | Yield: 3-4 servings

INGREDIENTS
800-900 gms of Chicken (10-12 Medium Pieces)
1 Medium Onion
1 Small Tomato
3 Green Chillies
1 tsp Garlic Paste
1½ tsp Dhania (Coriander) Powder
½ tsp Haldi (Turmeric) Powder
½ Chillie Powder
1 tsp Kasoori Methi
½ tsp Nutmeg Powder*
½ cup Curd
4 tbsp Oil
Salt to taste

DIRECTIONS

Clean the chicken pieces
Slice the oinion, chop the tomato and slit the chillies.
Now in a kadai or a pan heat the oil and add the onions. Fry till translucent.
Now add the green chillies and the tomatoes.
Then add the garlic paste, dhania, haldi and the chille powder.
Add a little water and salt and fry the masala well. Once dry, add a little more water and stir till oil starts separating.
Now add the kasoori methi, nutmeg powder and the curd. Stir and cook till oil separates.
Then add the chicken pieces and the remaining salt as per your taste.
Stir and cook the chicken pieces on high flame along, till all the water evaporates from the gravy and it becomes completely dry.
Add a cup of water, stir and cover kadai with a lid. Simmer and let the chicken cook until soft.
Uncover the lid and keep the heat on till the excess water evaporates and oil starts to separate from the gravy.
Remove from flame and serve hot.

NOTES
* Instead, you may also add mace powder.

Egg Curry

2008-02-03T01:41:00.000-08:00

Difficulty: Easy | Prep Time: 10-15 mins | Cook Time: 30 mins | Yield: 4 servings

INGREDIENTS
4 Eggs
2 Medium Sized Potato
1 Large Onion Paste
½ tsp Ginger Paste
½ tsp Garlic Paste
2 tsp Dhania (Coriander) Powder
1 tsp Chillie Powder
½ tsp Haldi (Turmeric) Powder
½ tbsp Curd
2 Green Chillies
4 tbsp Oil
Salt to taste

DIRECTIONS

Hard boil the egg and remove it's shells.
Peel the potatoes and cut each of them into four pieces.
Make a paste of the onion. If possible use home made ginger and garlic pastes, as it gives a better flavour and taste to the food.
Now heat the oil in a pan and fry the eggs and the potatoes untill golden brown. Ensure to evenly fry them, all around. Take them out and leave them aside.
To the remaining oil, add the onion paste and fry till the paste is dark brown in colour.
Now add the ginger and the garlic paste and fry them as well along with the onions for another 1-2 mins. Add a little water.
Add the dhania, haldi and chillie powder. Add a little water, stir and fry the masala.
Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
Now add the curd and mix it with the gravy. Slit the green chillies and add them to the gravy as well.
Now add salt according to your taste along with the potatoes.
Add about 1 cup of water, cover and let the potatoes cook under low flame.
Once the potatoes are cooked, add the eggs.
Continue cooking on high for about another 2-3 mins, untill the gravy is thick and oil starts separating at the sides.
Remove from flame and serve hot with steamed rice, chapati or parathas.

NOTES
This is a typical bengali egg curry.

Egg Pakora with Filling

2008-01-28T11:11:00.000-08:00

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 5 mins | Yield: 4-5 servings

INGREDIENTS
5 Eggs
Oil for Deep Frying

For Filling
½ Small Onion
½ Small Tomato
2 Green Chillies
1 tsp Coriander Leaves*
1 tsp Salt

For Batter
6 tbsp Flour
1 tbsp Oil
¼ tsp Chillie Powder
½ tsp Salt
½ tsp Baking Powder

DIRECTIONS

Hard boil the eggs. Remove it's shells and cut them into halves.
Gently take out the egg yolks from the egg pieces and collect the yolks in a small bowl.
Sprinkle a little salt over the egg whites and leave them aside.
Finely chop the onion, tomato, coriander leaves and green chillies. Add them to the egg yolks along with the salt and mix well.
Now make equal 10 portions of the yolk mixture and fill them back into the cavities of the egg whites.
To make the batter, take the flour in a bowl and mix the oil well with the flour. Then add the other ingredients and a little water so as to get a thick and consistent batter.
Make sure not to add too much water as the batter should not be thin.
In a pan heat enough oil for deep frying the pakoras. Coat each egg carefully with the batter, without spoiling it's filling and drop them into the oil.
Fry till golden brown on high flame.
Take them out on an absorbent paper so that the excess oil is drained out. Serve as snacks or as accompaniment.

NOTES
* You may consider this as optional.

Sewai Kheer

2008-01-27T05:20:00.000-08:00

Difficulty: Medium | Prep Time: NA | Cook Time: 30-45 mins | Yield: 4 servings

INGREDIENTS
10 gms Sewai (Vermicelli*)
1 Lt Whole Milk
20 gms Resins
20 gms Broken cashew**
4 tbsp Sugar***
½ tbsp Oil
Pinch of Salt

DIRECTIONS

In a large pan heat the oil and add the sewai after breaking them into about 1” long pieces.
Fry till golden brown. Take them out and leave them aside.
Now to the same pan add the milk and stirring occasionally condense the milk to about ½ it's original quantity.
Now add the sewai and let it cook in the milk on low flame. Make sure that the milk doesn't condense too much for it might get too thick once cool.
Now add the cashew and the resins.
Once the sewai is cooked (be very sure not to over cook), add the sugar and a very small pinch of salt.
Stir till the sugar dissolves well. Cook for another minute or so and remove from flame.
Cool, refrigerate and then serve.

NOTES
*The vermicelli used is a fine wheat vermicelli and not the rice variety.
**You may also add Pista or Almonds.
***The quantity of sugar may be varied as per your taste.

Masala Garlic Trout

2008-01-26T05:04:00.000-08:00

Difficulty: Easy | Prep Time: 25 mins | Cook Time: 5 mins | Yield: 2-3 servings

INGREDIENTS
250 gms Whole Trout
2 tsp Chopped Garlic
½ tsp Chopped Ginger
1 tsp Green Chillie Paste*
½ tsp Pepper Powder
1½ tsp Chaat Masala
¼ tsp Chillie Powder
¼ tsp Jeera (Cumin) Powder
4 tsp Lemon Juice
1 tbsp Flour
4 tbsp Oil
Salt to taste

DIRECTIONS

Clean the trout keeping the head and the tail intact. Make slits on both sides of the fish.
Rub the lemon juice and salt into the trout. Leave it aside for 15 mins.
Dry roast the jeera and the chillie powder in a pan till it turns dark brown. Remove from the flame immediately so that it doesn't get burnt.
Now mix the roasted powder with the finely chopped garlic, ginger, pepper powder, chaat masala and green chillie paste.
Rub this mixture thoroughly into the fish. Leave the fish for another 10 mins.
Heat the oil in a frying pan.
Roll the fish in the flour and place it on the pan for frying.
Cook each side for 2-3 mins until easily flaked with a fork.
Garnish with onions and cucumbers.

NOTES
*You may add finely chopped chillies instead of paste.

Fried Rice

2008-01-26T04:43:00.000-08:00

Difficulty: Easy | Prep Time: 30-45 mins | Cook Time: 15 mins | Yield: 3-4 servings

INGREDIENTS
2 ½ cups Rice
1 Medium Sized Carrot
½ cup Boiled Peas
½ cup Chopped spring Onions*
2 Eggs
½ cup Dressed shrimps
1 tbsp Vinegar
1 tbsp Chillie Sauce
2 tbsp Soya Sauce
1 tsp Pepper Powder
4 tbsp Oil
Salt to taste

DIRECTIONS

Cook the rice with a little salt and leave it aside. Ensure that the grains of the rice are not sticking to each other.
Peel the carrot and wash. Cut it into fine long julienne.
Take a large pan and add ½ tbsp of oil. Beat the eggs with a little salt and pour it into the pan. Now scramble the eggs and leave them aside.
In the same pan, add another ½ tbsp of oil and add the shrimps to it. Again add a little salt and fry the shrimps. Leave them aside.
Add the rest of the oil and then add the carrots and spring onions. Add a little salt again and saute for a while. Now add the peas and mix the vegetables properly.
Now reduce the flame to low and add the sauces, pepper powder and the vinegar and then the rice. Mix well.
Now add the eggs and the shrimps and stir till all the ingredients are consistently mixed into the rice.
Check the salt and add if required according to taste.
Serve Hot with accompaniments.

NOTES
*You may add onions instead of spring onions or do away with it totally.

Baigan Bharta

2008-01-20T05:05:00.000-08:00

Difficulty: Medium | Prep Time: 30-45 mins | Cook Time: 30 mins | Yield: 4-5 servings

INGREDIENTS
300-400 gms Baigan (Brinjal/Aubergine)
1 medium sized Onions
1 small Tomato
2 tsp Jeera (Cumin Seeds) Powder
1 tsp Dhania (Coriander Seeds) Powder
½ tsp Red Chillie Powder
1 Egg*
3 tbsp Oil
Salt to taste

DIRECTIONS

Cut the baigan into big pieces and boil them till soft. After they have cooled, gently take out the peals from the baigan pieces. You may peel the baigan before boil them to make it easier for you. If the baigan are very fresh you may not peel them at all.
Mash the baigan well and leave aside.
Chop the oninons and the tomatoes.
Heat the oil in a pan and add the onions. Fry till translucent.
Add the jeera, dhania and the red chillie powder. Add a little water and fry the masala.
Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
Now add the tomatoes and a bit of salt. Adding of the salt will soften the tomatoes quickly and allow it to mix with the masala well.
Cook this for some more time till oil starts to leave the sides.
Add the baigan and the remaining salt according to your laste.
Stiring continuosly, cook till the water from the baigan evaporates.
Now add the egg and mix it well.
Continue to stir till the egg gets cooked well and it's fully blended into the baigan. Also you should ensure that the water has fully evaporated.
Now remove from heat and serve hot with steamed rice or roti.

NOTES
*Strict vegetarians, may omit adding the egg.

Spicy Dahi Aaloo

2008-01-20T04:47:00.000-08:00

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 30 mins | Yield: 3-4 servings

INGREDIENTS
2 medium sized Potatoes
½ tsp Ginger Paste
½ tsp Garlic Paste
¼ tsp Kasoori Methi
¼ tsp Garam Masala Powder*
1 tsp Chole Masala Powder**
½ tsp Chillie Powder
2 Green Chillies
1 cup Dahi (Plain Yogurt)***
1 tbsp Oil
1 tbsp Ghee (Clarified Butter)
Salt to taste

DIRECTIONS

Peel, wash and dice the potates into 1” cubes.
In a pan heat the oil and the ghee together and add the potatoes. Fry lightly.
Add ginger garlic paste, fry a little, and then add the kasoori methi, garam masala powder, chole masala powder and the chillie powder.
Add a little water and stir. Add a little salt and fry the masala with the potatoes till oil starts separating from the gravy.
Add the dahi.
Slit the green chillies into halves and add them to the pan as well.
Stir for a while and then add salt according to taste.
Add a little water and cover the pan.
Cook till the potatoes are cooked well.
Uncover and allow the excess water to evaporate. This is to be done till the gravy thickens a little and oil starts separating again.
Remove from heat.
Serve hot with steamed rice or roti.

NOTES
*Garam Masalo powder includes equal proportion of cardamoms, cloves and cinnamon grinded together.
**You may replace the chole masala with anything other similar variant.
***If the dahi is too soury in taste, then add about ¾ cup only.

Prawn Batterfry

2008-01-12T08:35:00.000-08:00

Difficulty: Easy | Prep Time: 30 mins | Cook Time: 5 mins | Yield: 2-3 servings

INGREDIENTS
8 Medium Sized Prawns
Oil for Deep Frying

For Marination:
2 tsp Soya Sauce
1 tsp Chillie Sauce*
1 tsp Tomato Sauce
½ tsp Pepper Powder*
½ Tsp Lemon Juice / Vinegar
Salt to taste

For the Batter:
4 tbsp Flour (Maida)
1 tbsp Oil
¼ tsp Red Chillie Powder*
¼ tsp Baking Powder
½ tsp salt

DIRECTIONS

Clean the prawns by peeling off its shells and de-veining them. Remove the heads but make sure to keep the tails intact.

Mix all the ingredients for the marination and marinate for 15 – 20 mins.

In the mean while prepare the batter by first adding the oil into the flour and mixing them well. Then add the other ingredients and a little water so as to get a thick and consistent batter. Make sure not to add too much water as the batter should not be thin.
Heat oil in a pan for deep frying and then holding the prawns by their tails, dip and roll them nicely into the batter and then drop them into the hot oil. The tails should not be coated with the batter.

The coating of the prawns would puff up when deep fried. Fry till golden brown and then take them out and leave them for a few mins on an absorbent paper so that the excess oil is soaked up by the paper.
Serve hot with ketchup or chillie sauce.

NOTES
*You may increase the quantity of these if you wish to make the fries spicier.

Vindaloo

2008-01-08T13:22:00.000-08:00

Difficulty: Easy Prep Time: 3 hrs Cook Time: 45 mins Yield: 2-3 servings

INGREDIENTS
350 gms Mutton / Lamb cut into medium pieces
1-2 Big size Potatoes cut into halves
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Chillie Powder *
½ cup Vinegar
1 tsp Cumin Powder
1 tsp Garam Masala Powder**
4 tbsp Mustard Oil ***
Salt to taste

DIRECTIONS

Marinate the mutton with ginger garlic paste, red chillie powder, and the vinegar for 2-3 hrs.

In a pan add the garam masala powder and the cumin powder. Dry roast them till it starts becoming darker in colour. Remove from heat immediately otherwise it'll get burnt. Leave this aside.

Heat oil in a pressure cooker**** and fry the potatoes till golden brown. Take them out and leave them aside.
Take out the mutton pieces from the marination and add them to the oil. Fry till oil starts to leave the sides. Now add the marinade into the cooker along with the potatoes. Continue to stir occasionally till the marinade dries up.

Add approximately 2 cups of water and salt to taste.
Cover the cooker's lid and pressure cook on high flame for 5 mins and then on low for 10 mins.
Open the pressure cooker once the pressure is out and then check to ensure that the mutton has been cooked properly. If required add a little water and cook for some more time till the mutton is well cooked.
Please note that after the mutton is cooked you should not have too much gravy. If you do, dry it up a little till oil starts to leave its sides.
This preparation should be a little sourish, hence you need to check the taste at this point and add a tsp or two vinegar if required or according to your taste.
Now add the roasted masala to the cooked mutton and mix it well.

Serve hot with steamed rice or roti.

NOTES
*Vary the quantity of the chillie powder as per your taste.
**Garam Masala includes equal proportion of cardamoms, cloves and cinnamon grinded together.
***If the mutton has a lot of fat in it, you may use less oil.
**** Instead of a pressure cooker one may use a big pan. Only for cooking the mutton you'll need more time and a little bit more of water.

Caramel Custard

2008-01-08T10:38:00.000-08:00

Difficulty: Easy | Prep Time: 1 Hour | Cook Time: 1/2 hour | Yield: 6-8 servings

INGREDIENTS
1 lt Milk
3 Eggs
6 ½ Tbsp - Sugar*
A small pinch Salt
2-3 drops Vanilla Essence
Raisins – For Decoration (Optional)

DIRECTIONS

In a pan bring the milk to a boil. Then keep it on heat for it to get condensed, till the milk reduces to ¾ lt.
Add 6 tbsp of sugar and the salt and stir so that the sugar dissolves into the milk.
Leave the milk aside for it to cool.
Beat the eggs and mix it with the milk after it cools.
Add the vanilla essence.
For the Decoration - In a flat bottom (the sides may be cylindrical or otherwise) steel bowl, big enough to hold the milk, add ½ tbsp sugar and place the bowl on heat so that the sugar starts becoming caramelized. Once the sugar gets sticky and dark remove from flame immediately. Place the resins around the egde of the base of the bowl one at a time leaving a little space between each of them. Be careful not to burn your fingers as the sugar should be hot while you place the resins. Once the sugar is cold, the resins will not stick and the decoration will not be possible. **
Now pour the milk mixture into the bowl. Cover the bowl with a lid and place it on steam in a pressure cooker and cook for about 5 mins on high and then 10 mins on low heat. If you do not have a pressure cooker, you may place the bowl into a big pan with some water in the base and cook it for a little longer on medium heat (about 25 – 30 mins)
Once cooked, let the caramel custard cool. Then run a knife around the edge of the bowl so that the custard no longer sticks to the bowl.
Now place the serving plate upside on the bowl and then turn the plate and the bowl over. The custard would come out of the bowl easily this way, with it's decoration intact.
Now you may refrigerate and serve the custard cold or otherwise serve it as it is.

NOTES
*The sugar quantity may be reduced or increased according to one's taste.
** If you do not want to decorate, you may skip this step. Or, you may caramelize it without the resins.