Deshi Recipes

Haleem

2009-03-04T18:06:00.000-08:00

Ingredients:

2 lbs boneless Lamb, Chicken or Beef

3 cups Cracked wheat

4tbsp Ginger-Garlic paste

1 cup Mixed lentils

1tbsp Red Chili powder

1/2 tsp Turmeric powder

1 n 1/2 cup Yougurt

1 cup Golden n Crisp fried onions

1/2 cup Cashew nuts

1 tsp Garam Masala powder (1 tsp shahi zeera,2-3 cardamom,2-3 cloves and 1" cinnamon stick...blend into a fine powder)

1/2 tsp Black Pepper corns

Whole spices- 1" cinnamon stick, 2-3 cloves, 2-3 cardamom

1/2 cup Ghee

Fresh Herbs- 1 cup fresh coriander, 1/4 cup fresh mint and 5-6 green chilies

Salt to taste

1/2 cup oil

Instructions:

1. First wash and soak the cracked wheat for at least 1/2 hour. Then wash and clean the lamb thoroughly, trimming off any excess fat.
2.Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt, Red chili powder,1/2 tsp Garam masala powder and 1/4 tsp turmeric
3.Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min. after it cools down...shred n keep aside.
4. Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups
of water until its cooked completely and the water is almost absorbed by the wheat.
5. Put this wheat in a blender and pulse for a few seconds.[ in 2-3 batches] .Remove and keep aside.
6.Heat the oil in another container add the whole spices, the cooked and shredded lamb, remaining green chilies, 1/2 cup fresh coriander and saute for a 2-3 min.
7. Add the Yogurt and saute for another 10- 15 min or until a little oil starts to float on top.
8. Add 3 cups of water and bring it to a boil.
9. Add the cooked Wheat and mix well...adding a little bit of Ghee at a time. Do Check the salt and add if needed.
10. Let it simmer for at least 1/2 hour and keep stirring in between.

Palak Puri

2008-09-17T11:11:00.002-07:00

Ingredients:

1 cup chopped spinach

1/2 cup finely chopped onions

3 green chilies (finely chopped)

1 cup wheat flour

Salt

Water to make dough

Oil for deep frying

Instructions:

1. In a bowl add flour, onions , spinach , green chillis , salt Mix everything then sprinkle with water and make a stiff dough ( like regular puri dough) don’t let the dough sit more than 5 min ,it will become watery

2. Make balls with dough and roll to create circle shapes.

3. Heat oil and deep fry puries in a medium heat until golden brown. Serve hot with any kind curry

Paneer Biryani

2008-09-17T11:11:00.001-07:00

Ingredients:

2 cups Basmati rice

500 grams of Paneer (cottage cheese), cut into 1 inch cubes and fried till lightly brown on all sides.

2 cups finely chopped onions

2 cups diced ripe tomatoes

1 tsp chopped green chilies

1 tbsp chopped ginger

1 tbsp chopped garlic

1 tsp red chili powder

1 tbsp coriander powder

1 tsp cumin powder

1 tsp garam masala

Salt to taste

A pinch of saffron, mixed in 2 tbsp warm water

8 black peppercorns

8 cloves

3 bay leaves

1 cinnamon stick

1 tsp cumin seeds

Fresh coriander leaves for garnish

Sliced hard boiled eggs for garnish

Instructions:

1. Par-boil rice and set aside. (You can use about 2-3 cups of water to cook 2 cups of rice. Just make sure the rice is not fully cooked through, or else the Biryani will turn out mushy.)

2. Heat oil and add cumin seeds. Add onions, garlic, ginger and green chilies, and fry on medium-low heat till they start to brown a bit. Add cinnamon, bay leaves, pepper corns and cloves, and cook for about 2 minutes.

3. Add tomatoes, salt, chili powder, coriander powder, garam masala and cumin powder. Continue to cook on medium heat till it begins to dry up and starts to give out oil. Add paneer pieces and cook for 5-6 minutes till it forms a thick, rich and dry gravy base.

4. In a non-stick deep pan, put a layer of the paneer gravy, without the paneer. Now add a layer of rice, topped with a layer of paneer. Alternate layers of gravy, rice and paneer till everything is used up. Make sure that the top most layers are rice.

5. Crush a pinch of saffron into 2 tablespoons of water and mix with your finger till the water catches color. Pour the saffron water over the top layer of rice.

6. Cover cook for 15 minutes on a low flame, without stirring. Garnish with fresh coriander leaves and hard-boiled eggs (optional).

Boneless Chicken Fried

2008-01-14T21:31:00.000-08:00

Ingredients:

250gms Boneless chicken
10g Ginger and garlic paste
1 Egg
25g Cornflour
25g flour
50g Curd
1 ½ tbsp Red chili powder
3 drops Red color
Salt to taste
Oil for frying
Bay leaves
1 tsp Mustard seeds
1 tsp Cumin seeds
7 Green chillies (split)

Instructions:

1. Cut chicken into small pieces. Marinate the chicken with ginger-garlic paste, egg, cornflour, flour and a few drops of color.

2. Fry chicken in hot oil and keep aside.

3. Mix curd, red chili powder, salt and red color.

4. Put little oil in pan and Sauté split green chillies, mustard seeds, cumin seeds and bay leaves.

5. Add curd mixture and continue cooking for two minutes.

6. Add fried chicken and toss till dry.

7. Serve hot garnished with chopped coriander leaves and lemon.

Fried Meat Balls

2008-01-14T19:25:00.000-08:00

Ingredients:

½ kg mince meat
1 tsp red chili powder
½ tsp turmeric powder
½ tsp coriander powder
1 tsp garam masala
1 cup fried chickpeas
2 bunches coriander leaves
¼ coconut
Salt to taste
Oil for frying

Instructions:

1. Grind the red chili powder, turmeric powder, coriander leaves, coriander powder, garam masala, coconut and the fried chickpeas in a mixer to make a fine paste.
2. Add the meat to this mixture and mix it well.
3. On medium heat, add the meatballs in a non stick pan with some water.
Cook till all the water dries up.
4. Fry the meat balls in oil on medium heat till it turns golden brown.
5. Ready to serve hot.

Lemon/Lime Pickle

2008-01-14T19:14:00.000-08:00

Ingredients:

6 lemon or lime
½ cup red chili powder
¼ tsp turmeric powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp dried resin (Hing)
¼ cup salt
¼ cup cooking oil

Instructions:

1. Slice lemon into pieces, put salt, turmeric powder, and keep it aside for 4 to 5 days.
2. Put red chili powder to this lemon and stir properly.
3. Roast methi seeds and dry grind it and keep it aside.
4. Heat oil in a pan, and put mustard, and dried resin and allow it to cool.
5. When the above oil becomes room temperature, mix it with the lemon, and put the roasted methi powder.

Mango Pickle

2008-01-14T18:55:00.000-08:00

Ingredients:

1 large mango
½ cup red chili powder
¼ tsp turmeric powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp dried resin
¼ cup salt
¼ cup cooking oil

Instructions:

1. Slice mango into pieces, removing the pit, put salt and turmeric.
Keep it aside for 4 to 5 days.

2. Put red chili powder to this mango and mix it properly.
3. Roast methi seeds and dry grind it and keep it aside.

4. Heat oil in a pan, and put mustard, and dried resin and let it cool.
5. When the above oil becomes room temperature, mix it with the mango, and put the roasted methi powder.

Gooseberry Pickle

2008-01-14T17:48:00.000-08:00

Ingredients:

15 clean, fresh looking, blemish free Gooseberry
½ cup peanut oil
¼ cup of salt and red chili powder
¼ cup of mustard seeds - roasted & finely powdered
½ tsp of asafoetida

Instructions:

1. First wash the gooseberries and dry them using clean cloth, without any sign of moisture.

2. Heat up 1 tablespoon of oil in a skillet and add the gooseberries and sauté them till they turn light brown. Remove and let them cool down to room temperature.

3. Heat the remaining oil in another pan to a smoking point. Remove it from heat; let it cool down to room temperature.

4. Add salt, red chili powder, mustard powder and asafoetida to the roasted gooseberries.

5. Mix them all with a clean, dry spoon. Pour and stir in the heated (now at room temperature) oil.

6. Mix them all together, again with a clean dry spoon.

7. Cover tightly and let it stew at least for two weeks.

8. The more you wait, the tasty the pickle becomes and the normal waiting period is one month.

Note: Just before serving heat 1 tsp of oil in a pan, fry red chilies, and cumin and mustard seeds until they splutter, then add garlic flakes and remove from the heat. Add it to the pickle, mix thoroughly and serve with rice and dal (lentil)

Fish Curry

2008-01-14T17:03:00.000-08:00

Ingredients:

4 pieces of fresh (Salmon, catfish or silverfish)
2 tbsp mustard seeds
½ tsp Coriander powder
1 tsp red chili powder
¼ tsp turmeric
4 tbsp oil
1 Onion
Salt to taste

Instructions:

1. Apply salt and ¼ tsp of the turmeric to the fish.
2. Now heat oil in a non-stick frying pan and fry the fish till it turns golden brown on both sides. 3. Remove the fish and keep aside.
4. In a blender, make a paste of the mustard seeds and ½ cup water.
5. In the remaining oil add the mustard paste, chili powder, turmeric powder, Coriander powder, salt, and onion.
6. Fry for 4 to 5 minutes and then add the fish.
7. Cook for 10 minutes till it is cooked.
8. Garnish with cilantro. (Optional)

Fried Shrimps

2008-01-14T16:19:00.000-08:00

Ingredients:

¼ kg shrimps
¼ tsp chili paste
1 tbsp chopped onion
1 tsp pepper powder
1 ½ tbsp chopped celery
1 ½ tbsp chopped parsley
½ tsp turmeric powder
vegetable oil as needed
Salt to taste

Instructions:

1. Mix all the ingredients and the shrimps in a small dish.
2. Pure the vegetable oil as need on a frying pan and let it become hot.
3. Put the shrimps in to the frying pan and fry till the shrimps become crispy and golden brown.
4. Ready to serve hot with rice.

Hilsa Rice Kichuri

2008-01-12T18:34:00.000-08:00

Ingredients:

Hilsa Fish 500 gms

Basmati rice 2 cups

Water 6 cups

1.5 Tsp Turmeric powder

1.5 Tsp Cumin powder

Coriander seeds, powdered 1 tbsp.

Garam masala powder 1 tbsp.

1-3 Table spoon Red Chili Powder or paprika powder

250 gm onions

Fresh Coriander

400 gm Oninons

Bay leaf 1 no.

Fresg ginger - 50 gm -crush

Garam masala powder 1 tbsp.

Green Chilies

Salt to taste

Instructions:

1. Cut the hilsa fish into half inch thick steaks (10-12 pieces).

2. Wash and semi dry the basmati rice. Grind to a paste the ginger, onions and garlic.

3. Mix the onion-ginger-garlic paste and a little salt and marinate the fish for 1 hour.

4. Heat the oil in a pan until very hot, fry chopped onions.

5. Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leaves till they are fragrant.

6. Add the fish and marinade and fry for another 3 minutes.

7. Lower heat, add half a cup of hot water and cook for another few minutes on moderately high heat.

8. The water should have evaporated and the fish cooked. Remove the fish and set aside.

9. Leave the gravy in the pan.

10. Add rice to the pan and cook on high heat until it changes color.

11. Add 3 cups of hot water , salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes.

12. Add green chilies, if you want hot.

13. The rice should be almost done but still moist. remove the rice and butter the pan well.

14. Layer it with rice and fish alternately beginning and ending with rice.

15. Cover with a tight fitting lid. Bake the pulao in a preheated oven (300 F, 150 C) oven for 15 minutes .

16. Serve hot with salad with tomato, onion, green chilies and fresh coriander and mix with mustard oil.

Cat Fish (Magur Maach) Fried

2007-05-22T12:51:00.000-07:00

Ingredients:

½ tsp turmeric powder

2 Cat fish (magur maach)

Salt to taste

¾ tsp chili powder

¾ tsp cilantro sees powder

cooking oil

Instructions:

1. Wash the fish and dry them.
2. Make diagonal slit on the fish.
3. Coat the fish with all the spices and keep aside.
4. Add the cooking oil on a frying pan when the oil becomes hot start adding the fish into the frying pan.
5. Fried till the fish becomes crispy and golden brown.
6. Serve with hot rice.

Shrimp Curry With Vegetables

2007-05-22T11:56:00.000-07:00

Ingredients:

1/2cup shrimps, shelled
1/2 teaspoon turmeric
5 green beans
1/4 teaspoon ground red chili
1/4 cup soybean oil
1 small cauliflower
2 tablespoons coriander leaves
2 onions

Instructions:

1. Cut into 4 pieces
2. Mix 1/8 teaspoon turmeric and a pinch of salt with shrimp.
Heat oil and fry shrimps for 2 minutes.
3. Remove shrimps from the pan.
4. Mix turmeric and red chili in 1/2 cup of water and add to the onions, stir and fry till oil separates from the spices.
5. Add green beans, salt and 2 ½ cups of water.
6. Cover and boil till green beans are cooked.
7. Add shrimps and more water, salt, if necessary.
8. Cook for 2-3 minutes.
9. Add coriander leaves.
10. Remove from heat.
11. Serve hot with fluffy boiled rice.

Rui Fish Fried

2007-05-22T11:01:00.000-07:00

Ingredients:

5 or 6 pieces Rui fish
2 Onions
1/2 tsp Turmeric Powder
4 Green chili
1 tsp Mustard paste
2 Lemon juice
2 tsp chopped Coriander, cilantro or leaves
Salt to taste
4 tsp Cooking oil

Instructions:

1. Wash the fish and dry them.

2. Rub the lemon juice and keep aside.

3. Add the sliced onions, sliced green chilies, mustard paste, salt, oil together in a bowl.

4. Coat all the fish pieces with this spice mixture.

5. Heat the oil in a nonstick frying pan and reduce the heat once the oil is hot.

6. Add the fish to the oil and fry them thoroughly until both sides are

golden brown and crispy.

7. If there are any excess spice mixtures left fry them in the oil and pour it over the fish in a serving plate.

8. Sprinkle with chopped coriander or cilantro leaves over the fried fish.

9. Serve it with hot rice.

Pilau Rice

2007-05-07T18:18:00.000-07:00

Ingredients:

1 cup rice
1/4 tsp turmeric
salt
2 Tb oil
2 Tb peanuts
2 Tb golden raisins
2 bay leaves
3 inch cinnamon stick
seeds of one green cardamom pod

Instructions:

1. In a large pot, add the rice with enough water to cover at least twice the depth of the rice. Add the turmeric and salt. Boil for about 12-15 minute on medium-high heat, until the rice is soft on both ends yet still hard in the middle. Drain in a colander.
2. Back to the stove. Heat the oil until it is sizzle-hot. Add the peanuts. When they have browned a bit, add the raisins. Wait for about 1 minute until raisins puff out.
3. Add the 2 bay leaves, 3 inch cinnamon stick, seeds of one green cardamom pod. Saute for a bit.
4. Take off the heat. Add the rice. Stir it all together.

Pasta with Grape and Cherry Tomatoes, Capers, Olives and Basil

2007-05-07T16:23:00.000-07:00

Ingredients:

1/4 Pound Fusilli Bucati (or bucatini, radiatore, or another short,squiggly pasta)
1/2 Pound Grape, Teardrop and/or Cherry Tomatoes
10 Basil Leaves
2 Minced cloves of garlic.
2 Tablespoons Capers
12 Pitted Kalamata Olives
1 Tablespoon Kosher Salt
1 Pinch Crush Red Pepper
3 Tablespoons Olive Oil

Instructions:

In a large mixing bowl, combine tomatoes, capers, olives, garlic, salt, red pepper, and olive oil. Stack basil leaves and chiffoniers, and add to tomato mixture. Using the back of a broad spoon (or a small paring knife), “smash” (or cut) at least 1/4 of your tomatoes to release the acidic juice. Marinate at room temperature for at least an half hour.

Start to boil pasta. Get the largest non-stick frying pan (or wok) you have, and heat over medium heat. Test pasta and make sure it’s a minute “underdone” . Crank up the heat on your pan to high, and drain pasta.

Throw in the tomato mixture and sear over extremely high heat for 30 seconds. Add pasta, and fry for one minute, flipping and stirring constantly. The skins on the tomatoes should just start to blister from the high heat.

Egg Curry

2007-05-06T17:25:00.000-07:00

Ingredients:

4 Large Eggs

4 Tbps Onion-Tomato Masala

3 Bay Leaves

3 Sticks of Cinnamom (1" long )

3 Black Cardamoms

1/2 Tsp Red Chilli Powder

1/2 Tsp Garam Masala

1/2 Tsp Coriander Powder

2 Tsp Oil

Salt to taste

2.5 cups Water for the Curry

Instructions:

1. Put the eggs in saucepan and cover fill it with water till the eggs are almost covered. As soon as the water begins to boil reduce the flame to medium and let them boil for 12 minutes. This will ensure that they are hard boiled. Set aside and allow the eggs to stand in the water.

2. Coarsely grind the black cardamoms with a mortar and pestle. Discard the skins on the cardamoms and grind the seeds a little more.

3. Heat some oil in saucepan and add the cinnamom, bay leaves and black cardamom. Fry for about 30 seconds, the masala will begin to change color (as shown) it should look a little dark brown. Make sure you keep watching the masala closely otherwise it will burn and smell bad.

4. Once the dry masala has changed color add the onion-tomato masala and stir. Make sure the masalas have blended together. Keep stirring for about a 30 seconds. The masala will stick to the bottom of the pan, keep removing that by scraping with your spatula.

5. Add 2.5 cups of water and stir to make sure there are no lumps. If you find there are lumps break them by pressing them against the saucepan with your spatula. Add red chilli powder, coriander powder, garam masala and salt. Once the water curry starts to boil reduce to medium heat and let it boil for 7-10 minutes or till the curry thickens to the desired consistency.

6. Peel the boiled eggs and cut them in half legthwise. Arrange them in a serving dish.

7. Pour the prepared curry over the eggs and garnish with cilantro.

Fried Shrimps

2007-04-27T18:18:00.000-07:00

Ingredients:

Ingredients :
16 shrimps ( I used white ecuador shrimps here, size 26/30, peeled and deveined, leave the tail on )
200 gm chana dal flour ( lentil/yellow gram flour )
30 gm rice flour
1 tsp baking soda
1 tsp tumeric powder
1 tsp minced ginger
1 tbsp sliced serrano chilis
1 tbsp chopped red bell peppers
1 tbsp chopped green onions
1 tbsp chopped cilantros
2 tsp cumin seeds
1 tbsp chana dal split peas ( soaked and softened )
salt to taste
210 ml water

Instructions:

1. In a bowl, mix all the ingredients until batter form a paste-like mixture, and let chill in the refrigerator for about 10 minutes.
2. Remove batter from the refrigerator, dip the shrimp into the batter, deep fry at high-medium heat until golden brown.

Bread Samosa

2007-04-20T15:33:00.000-07:00

Ingredients:

1 pack of bread
6 to 7 boiled potatoes
2 to 3 finely chopped onions
1 cup boiled green peas
3 teaspoon ginger garlic paste
3 to 4 finely chopped green chillies
1 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoon coriander leaves
1/2 teaspoon turmeric powder
1/2 teaspoon asafoedia
1 teaspoon jeera powder
oil for frying
Salt to taste

Instructions:

1. Take bread slices and remove the sides of it.
2. Make cone shape out of the bread and press the edges with the help of water.
3. Take potatoes and mash it, add green chillies, ginger and garlic paste, garam masala, onions, green peas, turmeric powder, jeera powder, asafoedia, coriander leaves, lemon juice and salt amd mix them well.
4. Take cones made from bread and fill it with the above mixture and close the edges.
5. Heat oil and deep fry them till golden brown color.
6. Serve with chutney or ketchup.

Mustard Leafs With Moong Dal

2007-04-20T14:57:00.000-07:00

Ingredients:

1 bunch finely chopped the mustard leafs

1 fistful Moong dal

1/2 cup of peas

1 small Garlic

1 clove crushed

1/2 cup finely chopped Onions

7 vertically slit green chilies

1 teaspoon Mustard seeds

1 teaspoon Cumin seeds

1/2 tsp Turmeric powder

few Coriander leafs

Salt and water as needed

Instructions:

1. Wash the moong dal and soak in 1/2 cup of water for 4-5 minutes
2. Meanwhile heat 1 - 2 tablespoons of oil in a pan and add mustard seeds,
3. Then add turmeric. Stir for min and add green chilies. Then add garlic.
4. Now add onions and fry for 3-4 minutes
5. Drain water from the peas and add it.
6. Fry for a while until you see the peas cooked. Finally add the chopped Mustard Leafs and cook till the leafs wilt.
7. Add salt and garnish with coriander.
8. Serve hot with rice.

Chanar Dal (Lentils)

2007-04-20T14:39:00.000-07:00

Ingredients:

2 cups of Chana dal - wash and clean it
1/4 cup grated coconut
2 cinnamon sticks
4 black cardamom
4 cloves
1 tsp whole black pepper powder
1 tsp cumin seeds
1 tsp coriander seeds

salt, turmeric, a pinch of sugar
1 tsp ghee plus chari-phutana seeds
(cumin, mustard, fennel, fenu greek)

Instructions:

1. Boil the clean chana dal in hot water
and add salt, turmeric and sugar
Cook until dal boils properly and dal is thick

2. Blend all ingredients (1/4 cup grated coconut
2 cinnamon sticks
4 black cardamom
4 cloves
1 tsp whole black pepper powder
1 tsp cumin seeds
1 tsp coriander seeds) together.
Add it to the dal after it is almost cooked and simmer it for
another 20 minutes
3. Fry the chari-phutana until it fluters and then add it to the dal

Green Pulao

2007-03-15T20:08:00.000-07:00

Ingredients:

1 cup basmati rice
1 bunch fresh coriander leaves
3/4 cup green peas
2-3 pods garlic
6 green chillies
Ginger
1/2 coconut
3 tblsp ghee/oil
Salt to taste

Instructions:
1. Boil the rice till cooked
2. Precook the peas with little salt.
3. Grate the coconut and grind it along with coriander, garlic, ginger and green chillies into a fine paste.
4. Heat the ghee/oil in a pan.
5. Add the masala and fry until oil separates.
6. Add the cooked peas and cook for another 5 minutes.
7. Remove the rice in a flat dish
8. Add salt and coat the rice well with the masala.

Spicy Desi Drummettes

2007-03-15T19:58:00.000-07:00

Ingredients:

10 chicken wing drummettes
2 tablespoons vegetable oil
2 tablespoons ground coriander
1 teaspoon salt
2 tablespoons red chili powder
2 tablespoons curry powder
3 tablespoons garam masala
2 tablespoons ground cumin
1 tablespoon ground ginger
1 tablespoon fresh green chili
1 teaspoon ground turmeric
3 tablespoons ground garlic

Instructions:

1. In a large bowl, soak the 10 drummettes in salted water for about 5 minutes.
2. Drain the bowl and remove the skin from all of the drummettes.
3. Lay the drummettes out on a paper towel to dry.
4. In large bowl, mix all ingredients for the wings to make marinade. Mix the oil, coriander, salt, chili powder, curry powder, garam masala, cumin, ginger, turmeric, garlic, and green chili until you get a semi thick marinade.
5. Add the chicken wings into the bowl, making sure all pieces are coated well with mixture; cover and refrigerate for at least 1 hour.
6. After an hour, preheat oven to 375°F.
7. Place the chicken wings in a single layer on baking pan.
8. Cover the pan with foil and bake for 30 minutes until golden brown.
9. Arrange the drummettes on a platter.
10. Pour the remaining juices from the pan all over the chicken wings.
11. Garnish with cilantro sprigs and serve.

Masoori Dal With Eggs

2007-01-11T19:13:00.000-08:00

Ingredients:

1/2 cup Masoori dal (red lentils)
1 green chili, slit and deseeded
1 onion, chopped
1 tomato, chopped
1/2 tsp. pureed garlic
1/2 tsp. pureed ginger
1 tsp. ground turmeric
1 1/2 cups water
2 tbsp. mustard oil
1 tsp. ground cumin
2 eggs, lightly beaten
salt to taste

Instructions:

1. Put lentils, chili, tomato, 1/2 chopped onion, turmeric, garlic, ginger and water in a pot.

2. Bring to a boil and simmer for 15 minutes, or until the lentils are soft.

3. Heat the oil in a wok or frying pan. Add the remaining chopped onions and cumin, stir and fry until golden brown. Add the eggs and stir fry until the eggs are cooked.
4. Add the lentil mixture, mix well, and cook for a few minutes.
5. Serve.

Aloo Bhaja

2007-01-11T19:04:00.000-08:00

Ingredients:

4 potatoes
1 tsp. ground turmeric
salt to taste
mustard oil
salt to taste

Instructions:

1. Peel and cut potatoes into thin sticks.
2. Coat with turmeric and salt.
3. Heat enough mustard oil to cover potatoes in a deep frying pan, add potatoes and fry until crispy.
4. Remove and serve.

Bhaji

2007-01-05T17:03:00.000-08:00

Ingredients:

Potato - 500 gms

Tomato - 150 gms

Green Peas - 60 gms

Cabbage - 100 gms

Green Chilli - 6 nos

Ginger Garlic Paste - 25 gms

Salt - to taste

Oil - 70 gms

Garam Masala - 1/2 tsp

Pao Bhaji Masala - 2 tsp

Fresh Coriander - 20 gms

Red Chilli Powder - 1 tsp

Onion Sliced - 60 gms

Instructions:

1. Boil the potatoes, peas and cabbage.

2. Take oil in a flat pan and add chopped ginger, green chillies and tomatoes. Stir for 3 minutes.

3. Add potatoes, peas and cabbage and toss. Add red chili powder and pao bhaji masala. Toss well.

4. Take a potato masher and mash the vegetables. Add some water and salt. Cook for 2 minutes, add garam masala, lemon juice and fresh coriander leaves.

5. Serve hot with sliced onions and buttered pao buns.

King Prawn Biryani

2007-01-05T16:26:00.000-08:00

Ingredients:

600 g / 1lb 5 oz basmati rice + 3 tsp salt
30 ml / 2tbsp vegetable oil
½ tsp cumin seeds, 3 cardamoms pods
4 bay leaves, few cloves, 2 sticks cinnamon
1 small finely chopped onion
2 tsp ginger/garlic paste
10 ml / 2 tsp red chili powder
4 green chillies-slit
½ tsp turmeric
10 ml / 1 tsp salt or to taste
450 g / 1 lb king prawns-deveined and washed
10 ml / 2 tbsp lemon juice
55 g / 2 oz green peas
1 onion, chopped
3 tbsp freshly chopped green coriander

Instructions:

1. Wash and soak rice in hot water. Heat oil in a medium sized, heavy pan.
2. Add cumin seeds, cardammon pods, bay leaves, few cloves, sticks cinnamon, and small finely chopped onion then let onions sizzle for a while. When golden add
3. Ginger/garlic, red/green chillie, turmeric and salt. Stir for a few minutes then add prawns, and lemon juice. Cook on medium heat.
4. Boil some water, then add rice, peas and salt. Boil till just slightly undercooked.
5. Wash and refresh rice under cold water.
6. Make layers with rice, prawns, chopped onions and coriander.
7. Finish with layer of white rice.
8. Sprinkle few spoons of hot water and cover and put on stove on lowest setting until steam escapes and rice is thoroughly cooked.
9. Garnish with more chopped greens before serving.

Cauliflower And Potato Curry

2007-01-05T15:32:00.000-08:00

Ingredients:

Vegetables
1 fresh small sized cauliflower, trimmed and florets cut/separated
1 potato and one carrot - cut into bite sized cubes
1 onion - finely chopped lengthwise
6 ripe, juicy tomatoes - chopped
2 fistfuls of soaked red beans
(Peas, chickpeas or other types of beans also work)
For Masala:
4 tablespoons of coconut powder (dry or fresh)
1 tablespoon of poppy seeds
Small pieces of cinnamon and two cloves
Few sprigs of cilantro, small piece of ginger and two garlic cloves
1 teaspoon of red chili powder
½ teaspoon of salt and turmeric
Take all the above in a blender, add half cup of water and puree them into smooth paste.

Instructions:

1. Heat one tablespoon of peanut oil in a large, pot over medium heat.
2. Put the (toasted mustard seeds, cumin and minced garlic). Add the onion, fry it till golden. Add the cut tomatoes, increase the heat, cover and cook for about 5 to 10 minutes, until the tomatoes soften when pressed with the back of a spoon.Because cauliflower can cook easily and when overcooked gives out unpleasant sulfur smell , first add the cut potatoes, carrots and red beans to the tomato gravy.
3. Cook them until they are almost tender fork, and then add the cauliflower florets to this mix. Add the masala paste and half cup of water.
4. Stir to combine. Reduce the heat to medium low, cover and simmer for about 20 minutes. Finally stir in the finely chopped cilantro and serve, either warm or at room temperature.

Chickpeas Curry And Ruti

2007-01-05T15:19:00.000-08:00

Ingredients:
1 cup black chickpeas overnight soaked in water
Sauce:
½ cup coconut milk (homemade watery kind)
4 medium sized ripe tomatoes,
1 medium sized red onion or 4 to 6 shallots
Seasoning:
1 tsp of g-g-c paste (Ginger-Garlic-Cilantro)
1 tsp of c-c-c-c powder(Cumin-Coriander seed-Cloves-Cinnamon)
½ tsp of red chili powder and turmeric
Salt to taste
1 tsp of each, mustard seeds, cumin, minced garlic and curry leaves

Instructions:

1. Take black chickpeas in a pressure cooker, add ¼ tsp of salt and 2 cups of water. Pressure-cook them till they are just tender. (Take caution not overcook them.) Drain and keep aside.
2. Meanwhile - roast tomatoes and onions in half teaspoon of oil. When they are little bit cool, grind them to smooth paste. Also prepare coconut milk and g-g-g paste and c-c-c-c powder.
3. Cook 1 and 2 together. In a big sauce pan, heat 1 teaspoon of oil, toast 1 tsp of each, mustard seeds, cumin, minced garlic and curry leaves, add the sauce and seasonings and half cup of water. Cover and cook them for about 10 minutes. Stir in black chickpeas and coconut milk and simmer them, stirring in between until the curry reaches the thickness you desire or for about 10-15 minutes on medium heat.
Serve hot with ruti or with rice.

Basmati Pulao With Raita

2007-01-05T15:08:00.000-08:00

Ingredients:

Tomatoes and Veggies:
15 to 20 cherry tomatoes or 1 pound ripe tomatoes of any variety - chopped
1 onion and 6 green chillies - finely chopped lengthwise
½ cup of finely chopped fresh cilantro
1 cup of frozen fresh chickpeas

Basmati Rice:
1 cup of basmati rice and 2½ cups of water

For Masala:
2 each - cardamom pods and cloves
1 inch piece of cinnamon stick
½ teaspoon of black peppercorn
Coarsely grind these together.
Salt, bay leaf and ghee or oil to taste

Instructions:

1. In a large saucepan, heat ghee/oil. Add and sauté the onions until soft and red.

2. Add the green chillies, masala powder, bay leaf and chickpeas, sauté for few minutes.

3. Stir in the cut tomatoes, juice, seeds everything. Increase the heat to high, cook them covered until the tomatoes when pressed with a spatula turn to soft, concentrated mush.

4. Stir in the basmati rice and salt. Add water and mix. On high heat, bring the water to boil. Reduce the heat to medium. Cover and cook for about 10 to 15 minutes or until all the water is absorbed. Mix only once and resist the temptation to stir frequently (frequent stirring breaks the rice and makes a soggy mess.) Turn off the heat and leave it to rest for about 5 minutes. Just before serving, sprinkle fresh cilantro, gently mix taking care not to brake the basmati rice.

Serve with kurma and/or raita (yogurt is mixed with salt, finely chopped onions, green chillies and grated carrot, cucumber).

Potatoes With Cauliflower, and Peas

2006-12-28T19:51:00.000-08:00

Ingredients:

2 Table spoons vegetable oil

1 lb russet potatoes, peeled and cut into 1/2-inch pieces

1 Table spoon minced fresh ginger

4 cups cauliflower florets cut into bite size pieces

½ tsp salt

½ tsp ground turmeric

¼ tsp chili powder

¼ tsp paprika

½ cup water

½ cup frozen peas thawed

Instructions:

1. Heat oil in large nonstick skillet, medium heat.
2. Add potatoes and ginger; saute until potatoes are lightly browned, about 3 min.
3. Mix in cauliflower, then salt, turmeric, chili powder, and paprika; saute 5 minutes.
4. Add 1/2c. water; cover and simmer until vegetables are tender, about 10 minutes. Add peas and simmer 2 minutes. Season with salt and pepper.

Gulab Jamun

2006-12-27T16:43:00.000-08:00

Ingredients:

1¼ cup sugar

3 cups water

4 drops rose water

7 tbsp powdered milk

3 tsp self-raising flour

1 tsp semolina (Sooji)

3 tsp butter

8 cardamoms

pinch of saffron

milk to mix

oil for deep frying

Instructions:

1. Put the sugar and water in a heavy base or nonstick pan and heat to dissolve the sugar. Increase the heat and boil for 2-3 minutes to make a syrup. Mix in the rose water and set aside.

2. Put powdered milk, flour, semolina, butter, ground cardamom, and saffron in a bowl. Mix well with a little milk to make a soft dough.

3. Divide into 18-22 equal portions, and roll each portion into a ball.

4. Heat the oil and gently deep fry the balls until golden brown.

5. Remove with slotted spoon and put into the syrup.

6. Bring the syrup to a boil, then remove from the heat.

7. Transfer the balls to a large shallow serving dish.

Samosa

2006-12-27T16:14:00.000-08:00

Ingredients:

Pie dough

1 cup self-rising flour

½ tsp salt

1½ oz/40g butter

4 tbsp water

Filling

3 potatoes

½ cup green peas (optional)

1 tsp finely chopped fresh gingerroot

1 tsp crushed fresh garlic

½ tsp white cumin seeds

½ tsp mixed onion and mustard seeds

1 tsp salt

2 dried red chilies (optional)

2 tbsp lemon juice

2 small fresh green chilies, finely chopped (optional)

vegetable oil for deep-frying

lemon wedges, to serve

Instructions:

1. Sift the flour and salt into large bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs.

2. Pour in the water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 min or until smooth. Add a little flour if the dough is sticky. Cover and let stand for 1 h.

Meanwhile, cook the potatoes (20-25 min) and separately peas (5-10 min) in lightly salted water.

3. Drain and gently mash the potatoes, then add the ginger, garlic, white cumin seeds, onion and mustard seeds, salt, crushed red chilies, green chilies, green peas, lemon juice and stir well to mix.

4. Break small balls of the dough and roll each out very thinly to form a circle. Cut in half, dampen the edges and form into cones.

5. Fill the cones with a little of the filling, dampen the open edges and pinch together to seal. Set aside.

6. Fill a deep-fat fryer or large, heavy-bottom pan one-third full with vegetable oil and heat to 350-375 °F/180-190 °C.

7. Carefully lower the somosas into the hot oil, in batches, and deep-fry for 2-3 min, or until golden brown.

8. Remove with a slotted spoon and drain thoroughly on paper towel. Serve hot or cold with lemon wedges.

Shrimp Jalfrezi

2006-12-27T16:00:00.000-08:00

Ingredients:

1 lb/450 g shrimps

bunch of cilantro

2 garlic clove, crushed

½ tsp cumin seeds

½ tsp cumin powder

2 green chilies (optional)

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

2 tbsp of vegetable oil

black pepper

cilantro to garnish

Instructions:

1. Clean shrimps and place in a large bowl.

2. Chop the cilantro and add to the shrimp with garlic and salt.

3. Seed and slice the red, green and yellow bell peppers.

4. Heat the oil in a large skillet.

5. Add the cumin seeds. Fry for 1 minute. Add green chilies.

6. Add shrimps and stir-fry, stirring and tossing the shrimp gently for 5 minutes. Season with black pepper.

7. Add bell peppers and cook for an additional 10 minutes.

8. Transfer the shrimp and bell peppers to a serving dish. Garnish with a fresh cilantro and serve with rice.

Peas Pulao

2006-12-27T15:46:00.000-08:00

Ingredients:

6 cups of cooked basmati rice,

1½ cups of frozen green peas

1 onion, thinly sliced

1 tsp cumin seeds

4 cloves garlic, finely chopped

2-3 cloves

1 tsp crushed finely ginger

1 small piece cinnamon, broken in pieces

2-3 cardamoms

2 tsp coriander leaves

¼ cup cashew nuts

salt to taste

2 tbsp vegetable oil

Instructions:

1. Heat the oil in a non stick pan.

2. Put in onion. Add garlic and ginger. When it browns, add the cardamoms, cinnamon, cumin seeds, and cloves. Fry till the onions turn transparent.

3. Add the peas, cashew nuts and the coriander leaves and mix well. Cook on low heat till the peas are cooked.

4. Mix in the cooked rice and heat through. Add salt to taste.

Eat when hot with a vegetable or meat side dish.

Chicken Tikka Masala

2006-12-27T15:34:00.001-08:00

Ingredients:

1½ lb boneless chicken chunks, skin removed

1 lemon, juice only

½ tsp red chili powder

1 tsp cumin powder

3 tbsp garlic-ginger paste

1 cup yogurt

1 tsp garam masala

½ tsp coriander powder

½ tsp salt

3 tsp tomato puree

1 onion

½ cup cream or yogurt

1 tbs coriander powder

1tbs ginger garlic paste

1 tsp cumin

½ tsp sugar

1 tbsp lemon juice

¼ cup butter

Instructions:

For marinating the chicken:

1. make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat.

2. Mix the lemon juice and red chili powder and spoon over the chicken.

3. Add to the yogurt garam masala, ginger-garlic paste, coriander, cumin, salt.

4. Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours).

5. Bake the chicken at 350 F for 30 minutes.

The sauce:

6. Cook the tomato puree and onion in butter till the onion is brown.

7. Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce.

8. Cook the sauce for 3 minutes on medium heat. Add the chicken chunks and cream to the sauce and cook for 7-10 minutes.

9. Garnish with coriander leaves.

Serve as a main dish with rice or bread.

Chicken Tandoori

2006-12-27T15:14:00.000-08:00

Ingredients:

8 chicken drumstick, skinned

1 cup yogurt

2 tsp thinly chopped fresh ginger

2 tsp crushed fresh garlic

1 tsp chili powder

2 tsp ground cumin

2 tsp coriander powder

salt to taste

½ tsp red food coloring

1 tbsp tamarind paste

1 cup water

½ cup vegetable oil

lettuce leaves

onion rings, tomatoes, lemon

Instructions:

1. Using a sharp knife, make 2-3 slashes in each piece of chicken.
2. Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.
3. Add the chicken to the yogurt - spice mixture and mix to coat well.

4. Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
5. Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
6. Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
7. Preheat the broiler to the medium.
8. Transfer the chicken pieces to a heatproof dish and brush with vegetable oil

9. Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
10. Arrange the chicken on a bed of lettuce, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.

Shih Kabobs

2006-12-27T14:46:00.000-08:00

Ingredients:

(1 Ib)450g kg lean ground lamb

1 tsp meat tenderizer

1 onion, finely chopped

2 green chilies, chopped

2 tbsp plain yogurt

1 tsp finely chopped fresh ginger root

2 garlic cloves, crushed

1 tsp ground coriander

1 tsp cumin

1 tsp salt

1 tsp chili powder

1 tsp garam masala

to serve

1 lemon, cut into wedges

cilantro to garnish

Instructions:

1. Place the lamb in a bowl, then add the meat tenderizer and mix in well. Reserve for 3 hours.
2. Preheat the broiler to medium. Finely chop the cilantro. Mix the onion, green chilies, and cilantro together in the bowl.

3. Mix the yogurt, ginger, garlic, ground cumin and coriander, salt and chili powder, garam masala in separate bowl. Blend with the onion mixture.

4. Add the combined mixture to the lamb and mix together. Divide the mixture into 10-12 equal portions. Roll 2 portions around each metal skewer with your fingers, pressing all around.

5. Broil the kebabs under the hot broiler for 8-10minutes, turning and basting occasionally with oil.

6. Serve with lemon wedges and a raita of your choice. Serve in pita bread.

The cooked meat can also be chopped into a salad.

Goat Curry

2006-12-27T14:35:00.000-08:00

Ingredients:

2 Ib4oz/1 kg goat, with bones

1 cup yogurt

2 tsp garam masala

2 tsp finely chopped fresh ginger

2 tsp crushed fresh garlic

1½ tsp chili powder

salt to taste

2 onions, finely chopped

4 green cardamoms

2 bay leaves

3 fresh green chilies, chopped

2 tbsp lemon juice

2 tomatoes, chopped

1 tbsp tomato paste

½ cup vegetable oil

1 cup water

2 tbsp chopped fresh cilantro leaves

Instructions:

1. Using a sharp knife, cut the goat into small pieces.

2. Mix the yogurt, garam masala, ginger, garlic, chili powder and salt together in a large bowl, stirring to mix well. Put goat to the yogurt mixture. Marinate for 1 h.

3. Heat the vegetable oil in a large heavy-bottom pan, add the onions, cardamom, green chilies and bay leaves and cook until golden stirring constantly.

4. Add the marinated mixture to the pan and stir fry for 3-5 minutes.

5. Add the tomatoes, and the lemon juice and stir fry for 5 minutes.

6. Add the water, cover and let slimmer over low heat for 35-40 minutes.

(if the sauce it too watery them remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).

7. Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.

Spicy Chicken Curry

2006-12-26T19:16:00.000-08:00

Ingredients:

½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chili powder (adjust to suit your spice level)
¼ tsp turmeric powder
salt to taste
6-7 cashew nuts
4-5 table spoons milk
1” cinnamon
10-12 curry leaves
3 cloves
3-4 table spoons oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

Instructions:

1. Marinate chicken pieces in chili powder, turmeric powder, curds and salt for 20 mts.

2. While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.

3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

4. Heat 1 1/2 table spoons of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

5. Add coriander powder, cumin powder, pepper powder and combine well and fry for another minute.

6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

7. Heat 1 1/2 table spoons oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8. Add the ground masala paste, cashew nut paste and ground powder of cinnamon,cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9. Garnish with fresh coriander leaves.

Chicken Noodles With Peanuts

2006-12-26T19:06:00.000-08:00

Ingredients:

1 packet egg noodles (boiled, drained in cold water and tossed in a tsp of oil)
1 tbsp finely chopped garlic cloves
2-3 green chillis slit length wise
1/2 cup spring onions finely sliced
1 large capsicum juliennes (cut into thin strips)
1 tbsp soya sauce
2-3 tbsps coarsely powdered roasted peanuts
salt as required
2 tbsp seasame oil or peanut oil
150-200 gms boneless chicken, julienned
1 tbsp soya sauce
2 tbsps crunchy peanut butter
1 tbsp honey
2 tbsp lemon juice (or vinegar)
1 tsp cornflour

Instructions:

1. Marinate the chicken juliennes in the dressing, cover and refrigerate for a minimum of 40 mts to an hour.
2. Heat a tbsp of sesame oil in a large wok and once the oil is piping hot, add the marinated chicken and stir fry for two minutes.
3. Reduce to medium heat and cook the chicken for another 10-12 mts or till the chicken juliennes are cooked. Remove and keep aside.
4. Clean the wok and add another tbsp of oil and once it piping hot, add garlic pieces and stir fry for a few seconds. Add the green chillis and onions and stir fry till the oil coats the pieces well for about a minute or two. Keep stirring constantly lest it burns.
5. Add the capsicum juliennes and fry for another mt.
6. Next add the soya sauce and the cooked chicken and combine. Stir fry for a minute.
7. Now add the drained noodles and combine well. Finally add the powdered roasted peanuts and toss to coat. Serve hot.

Egg Biryani

2006-12-26T18:24:00.000-08:00

Ingredients:

2 cups of basmati rice
3 and a half cups of water
6-8 spoons of oil
4 boiled eggs
5 green chillies
2 spoons ginger-garlic paste
1 onion
2 small sticks of cinnamon (dalchini)
3 cloves
1/4 spoon turmeric
salt to taste
coriander leaves

Instructions:

Cut eggs into half(8 pieces),also chillies and onion into small pieces.
Add oil in a pan and heat it. Then add cinnamon,cloves, ginger-garlic paste,chillies, onions and fry it for 3 minutes.
Wash the rice and add water,the above mixture,haldi,eggs and salt to taste.
Cook this in electric rice cooker.
Serve this hot with coriander leaves on top. You can serve this for 3-4 people.

Chicken Wings Clamitano

2006-12-26T18:17:00.000-08:00

Ingredients:

16 chicken wings
284 ml (10fl oz) can
tomato
3-4 shakes Tabasco
150 ml (1/4 pint) water
2 bay leaves
12-16 black olives
salt and pepper parsley
Sprigs to garnish

Instructions:

1. Put all the ingredients, except salt and pepper, into a pan and simmer, uncovered for 35 minutes or until the chicken is very tender and the sauce has reduced slightly.
2. Season with salt and pepper to taste, remembering to allow for the saltiness of the olives.
3. Garnish with parsley and serve with crisply cooked green beans.

Chicken Korma With Coriander Leaves

2006-12-26T17:59:00.000-08:00

Ingredients:

1 Kg Chicken
5 garlic cloves
10-12 strands of saffron
2 onions, chopped
1 1/2 cups full-fat yogurt
1/4 cup ghee or oil
4 cloves
8 green cardamoms
4-in cinnamon stick
1/2 tsp turmeric powder
1/2 tsp ginger powder
Salt
2 sups chicken stock
1/4 tsp ground black pepper
2 tbsp chopped coriander leaves

Instructions:

1. Boil the chicken in 3 cups water along with 2 of the garlic cloves for 3-4 minutes. Strain and discard water. Leave the chicken to coll, then rinse in lukewarm water. This remove all the odor of the chicken. Cut up the chicken.

2. Pound the remaining garlic and soak in 1/2 cup water to obtain a garlic infusion. Soak the saffron strands in 1/4 cup water, pressing with the back of a spoon to get an infusion. Puree the onions with the green chillies. Whisk the yogurt and set aside.

3. Heat the ghee or oil in a cooking pot and fry the onion puree until golden (about 12-15 minutes). Add the cloves, cardamoms and cinnamon followed by the turmeric powder. Add the chicken, garlic infusion and yogurt and cover with a lid. Allow to simmer for 7-10 minutes until the juices are absorbed.

4. Add the ginger powder and salt to taste and saute for 3-4 minutes until the chicken is lightly browned. Add enough chicken stock to get the amount of gravy desired (this dish does not need a great deal).

5. Simmer for 40 minutes over a gentle heat. When the chicken is tender, sprinkle with the saffron infusion, pepper and fresh coriander leaves.

Hilsa Fish With Red Chili

2006-06-29T15:21:00.000-07:00

Ingredients:

8 pc Hilsha Fish
15 pc Red Chili Pepper (dried)
1 tsp Turmeric Powder
5 pc, split lengthwise Green Chili
2 tbsp Mustard Oil
2 cups Water
Salt to taste

Instructions:

1. Make a paste of the dried red chili with some water. Strain the paste and keep aside the liquid.

2. Heat oil in a pan. Fry for a minute.

3. Add the chili paste. Fry for 5 minutes.

4. Add turmeric powder. Fry for a minute.

5. Add the fish, one at a time. Turn over each fish.

6. Add water, green chili, and salt.
7. Bring it to boil. Reduce heat and simmer for 10 min. Serve with hot rice.

Salad

2006-06-29T14:37:00.000-07:00

Ingredients:

Lettuce
Tomatoes
Green Pepper
Carrots
Cucumber
Crushed Red Chilly powder
Black Pepper
Cilantro
Dressings: French, Italian, or dressing of your choice.
Few drops of Lemon

Instructions:

1. Take a salad bowl or a plate.

2. Cut lettuce and try to keep the lettuce in the middle of the plate and in equal pieces.

3. Now cut Green peppers and Cucumber and decorate them in circle (plate).

4. After that cut tomatoes and carrots and try to mix them in the lettuce.

5. At last put the salad dressing according to your taste and sprinkle red chilli and black pepper
at the top of whole salad. You can put some green chilies and chopped cilantro. Enjoy it.

Loochi

2006-06-27T21:21:00.000-07:00

Ingredients

2 Cups All Purpose Flour
1/2 Tsp Salt
1.5 Cup Cookint Oil

Instructions

1. Sift all purpose flour and salt. Add 1/2 tbsp oil. Knead lightly. Add water and knead well till becomes soft. Water should be added gradually. Keep aside covered for about 20 minutes.

2. Divide into about 20 portions. Roll out each portion into a round size of about four inch diameter.

3. Heat oil to very hot in a deep frying pan. Fry one at a time with light tapping so that it puffs, turn over till light golden. Drain and remove.

4. Serve hot with any curry or can be taken as it is.

5. Note:-Important points to note are - kneading and frying. Too much kneading with oil will make very crunchy luchis. But luchis should be soft and puffed. Oil should be very hot otherwise it will not puff. It takes only about 30 to 35 seconds for each luchi to puff up. Can be made with whole wheat flour (atta), then it is called Poori. Can also be made with equal proportion of Maida and atta.

Hilsha Fried

2006-06-27T21:05:00.000-07:00

Ingredients

1 lb Hilsha Fish
1/2 tsp Turmeric Powder
Salt to taste
1/2 cup Cooking oil

Instructions

1. Wash and clean the Fish properly. Cut into 6 pieces. It is always a good idea to get the fish cut from the grocery store itself.

2. Add salt an turmeric to the fish and keep it aside for few minutes.

3. Heat Oil in a frying pan (kadai), then add the fish slowly into the oil. Fry the fish in medium heat till the fish turns golden brown.

4. Serve it with hot rice and the oil in which the fish was fried to make a delicious meal. Add green chili and salt as required.

CHANA MASALA

2005-10-29T19:38:00.000-07:00

Ingredients

1 1/2 cups onions, chopped
1 1/2 t cumin seeds
4 cloves garlic, pressed
1 T ginger root, grated (or 1t dry powder)
1 t coriander (powder)
2 t turmeric
1/2 t paprika
2 cups tomato, chopped (fresh or canned)
1 t salt (optional)
1 t cayenne pepper (or less)
1/2 t lemon juice
2 cups chickpeas (garbanzo beans), cooked or canned
water

Instructions

In medium skillet over medium heat, sauté onions in a small amount of water until transparent, stirring frequently. Let water evaporate until pan is fairly dry, then stir in cumin seeds and cook until they are lightly toasted. Stir in pressed garlic and cook, stirring, until fragrant, approx. 2-3 minutes. Add ginger, coriander, turmeric and paprika. Cook, stirring until toasted.

Stir in tomatoes, salt and cayenne pepper and cook 2 to 3 minutes more. Stir in lemon juice, cook a few seconds, then add chickpeas. Stir well, adding water as needed to thin a bit. Final consistency should be thicker than a soup, more like a thick stew.

Cover and cook 5 to 10 minutes on low heat. Serve with rice or Indian breads. Makes 2 - 4 main-dish servings.

DAL PAKORA (PYAZEE)

2005-08-22T19:32:00.000-07:00

Ingredients

- 1 Cup Yellow Matar Dal
- 1 Finely Chopped Onion
- 4 Finely Chopped Green Chili
- 6 Stalks Finely Chopped Cilantro
- 1 Tsp Salt
- 0.5 tsp Black Cumin Seed
- 0.5 tsp Red Chili Powder

Instructions

1. Soak the Matar Dal in water for 4 to 5 hours. Grind the Dal with little amount of water so as to keep the consistency enough to form small balls.

2. Add all the other ingredients and mix it properly.

3. Heat the oil in a frying pan. Make small balls and deep fry it.

4. Eat with Green Chutney or Tomato Sauce. Goes good with hot tea

BEGUNI

2005-08-22T19:27:00.000-07:00

Ingredients

- 1 cut into thin slices Eggplant
- 1 tsp Turmeric powder
- to taste Salt
- 1 cup Gram Flour
- as reqd for making the batter Water
- 1/2 tsp Onion Seeds
- 1/2 tsp tsp Red Chili Powder
- 1 cup Cooking Oil
- 1/2 tsp Baking Powder

Instructions

1. Cutting the eggplant properly is very important. First cut the eggplant into 2 pc lengthwise from middle. Slice each eggplant pieces sidewise into about 1/8 inch thick half moon like slices.

2. Prepare the batter: Mix besan in just enough water (add slowly as required) to make a batter of semi-thick consistency. Whip the mixture well to make a smooth batter.

3. Add salt, turmeric powder, red chili powder, kalonji (onion seeds) and baking powder to the batter. Mix properly.

4. Heat oil. Dip each eggplant pieces into the batter and deep fry. Serve hot as snack with tea or as a starter for dinner.

YAKHNI PULAO

2005-08-22T19:08:00.000-07:00

Ingredients

- 1 lb Meat (lamb or goat)
- 1 inch Ginger
- 4 Green Chili
- 1 inch Cinnamon
- 2 tsp Coriander Seeds
- taste to Salt
- 4 cups Water
- 2 cups, basmati Rice
- 3 tbsp Ghee
- 1 large Onion
- 2 inch Cinnamon
- 6 Cardamom

Instructions

3. Peel and quart onion. Cut chilies into big slices. Put all the ingredients from onion to salt (before rice) in a muslin bag.

4. In a saucepan, place mutton, the muslin bag, and water and slowly bring to a boil. Simmer gently till the mutton is almost done. Remove bag.

5. FOR RICE: Wash and drain rice. Grind garlic and ginger to a fine paste.

6. Heat the ghee. Fry the onion to rich brown and remove half for garnishing. Add the ground paste and all the dry spices. Fry for 2 or 3 minutes.

7. Add mutton from Yakhni and curd, fry till brown. Add rice, salt and fry for 5 minutes.

8. Add Yakhni (2 cups, use water if less yakhni) to soften rice. When rice is cooked, steam for about 5 minutes. Make sure not to over boil the rice. Keep on sampling the rice from time to time.

9. Garnish with browned onions and sliced eggs.

CHICKEN BIRYANI

2005-08-22T18:51:00.000-07:00

Ingredients

- 2 lb (cut into 8 pieces) Chicken
- 3 cups Basmati Rice
- 6 whole Green Chili
- taste to Salt
- 5 whole Cardamom
- 1 inch (whole) Cinnamon
- 4 Bay Leaf
- 5 medium (finely chopped) Onion
- 2 tsp. (grated) Ginger
- 2 tsp (paste) Garlic
- 3 tsp Red Chili Powder
- 3 tsp Coriander Powder
- 1/2 tsp Black Cumin Seed (Shahi Jeera)
- 3/4 cup Ghee

Instructions

1. Marinate chicken pieces with curd, two bay leaf and salt.

2. Boil rice adding 5 pinch of Nigela (kalo jeera) and 5 green chili, two bay leaf and whole black pepper in enough water. Ensure that rice is about 3/4th cooked. Drain water. Spread rice on a dish.

4. Heat ghee. Add cardamom, cinnamon and cloves. Add three onions chopped.

5. Add ginger and garlic and fry till light brown.

6. Mix red chili and coriander powder in little water and add. Add Shah Jeera. Cook for 3 to 4 minutes in medium heat.

7. Add marinated chicken pieces and cook till oil starts separating out. Add sugar and salt as reqd.

8. Add cooked rice. Add saffron soaked milk. Add cashew nut and raisins (kismis). Mix properly.

9. Cook in very low heat or bake in preheated oven for 10/15 minutes.

10. Fry two chopped onions. Garnish with fried onion and serve hot.

RED EGG CURRY

2005-08-22T18:36:00.000-07:00

Ingredients

- 4 hard boiled Egg
- 1 medium, finely sliced Onion
- 1.5 tsp Red Chili Powder
- .5 tsp Turmeric powder
- 4 sliced from middle Green Chili
- taste to Salt
- 4 tbsp Cooking Oil
- 1/2 cup Water

Instructions

1. Heat the oil in a pan. Make 4 light slits to each eggs. Mix 1/2 tsp turmeric and salt and fry it till it turns light golden brown. Remove and keep aside.

2. In the same pan add the sliced onions and fry till light brown.

3. Add the red chili powder, rest of turmeric powder, green chili and tomato and fry in low to medium heat (adding little water as required to prevent sticking) till the oil leaves the side of the pan.

4. Add the fried eggs and fry again for 10 min. in medium heat. Add salt, and 1/2 cup water. Bring to boil on full heat, and simmer for another 5 min.

5. Remove from heat and garnish it with chopped cilantro. Server hot with rice

FRENCH TOAST

2005-08-22T18:23:00.000-07:00

Ingredients

- 4 Egg
- 4 slices Bread
- 1 chopped Onion
- 4 chopped Green Chili
- to taste Salt
- a pinch Turmeric powder
- 1/2 cup Cooking Oil

Instructions

1. Cut each slice of bread diagonally.

2. Heat oil in a non stick frying pan in high heat. Dip each piece of bread in the egg mixture (ensure well covered) and deep fry till light brown.

3. Serve hot sprinkled with pepper powder and salt as required.

EGG CURRY

2005-08-22T18:11:00.000-07:00

Ingredients

- 8 Egg
- 1 Large Onion
- 2 Tsp Red Chili Powder
- 1 tsp Turmeric powder
- 6 Cloves
- 4 Green Chili
- To Taste Salt
- 0.5 Tsp (powder) Coriander Seeds
- 4 Tbsp Cooking Oil

Instructions

1. Boil the eggs. Remove shells and keep as whole. Cut fine slit at 120 degree apart with a knife on each egg. Add turmeric powder and salt and mix properly.

2. Chop onion finely. Chop the green chili. Mix red chili powder, cumin seeds powder, and turmeric powder with 1/4 cup water.

3. Heat two tbsp oil in a non-stick pan, add the whole eggs and fry till light brown. Ensure to turn the eggs frequently. Remove the eggs and keep aside.

4. In the same pan heat two tbsp oil. Add the whole cumin seeds a. Fry till splutters.

5. Add onions. Fry till golden brown.

6. Add the red chili mixture and green chilies. Fry with stirring for three minutes. Fry till oil start coming out.

7. Add the fried eggs. Add two cups of warm water, salt and bring to boil. Reduce heat and simmer for about ten minutes till gravy thickens.

9. Serve hot with rice

EGG BHUJIA

2005-08-22T18:07:00.000-07:00

Ingredients

- 4 tbsp Cooking Oil
- 6 Egg
- 1 chopped finely Onion
- 8 chopped finely Green Chili
- to taste Salt
- 1/2 tsp (powder) Peppercorns

Instructions
1. Beat egg well. Add salt and pepper.

2. Heat oil. Add chopped onion and green chili. Fry to light golden brown.

3. Add beaten egg. Cook for about a minute. Stir and mix egg mixture thoroughly and fry to light brown

4. Serve hot with paratha or rice and lentil.

EGG & POTATO CURRY

2005-08-22T17:52:00.000-07:00

Ingredients

- 6 pc Egg
- 1 pc Potato
- 1 big Onion
- 2 pods Garlic
- 1 inch Ginger
- 1/2 tsp Turmeric powder
- 2 tsp Red Chili Powder
- 0.25 inch Cinnamon
- 4 pc Cloves
- 2 pc Cardamom
- 3 tbsp Cooking Oil

Instructions

1. Boil the eggs and remove the shells. Give four cuts surrounding the eggs with a sharp knife. The cut should not be more then 1/2 cm deep. Mix 1/2 tsp turmeric powder and 1/4 tsp salt.

2. Cut the potatoes into small cubes (1/2 inch by 1/2 inch). Mix 1/2 tsp turmeric powder and 1/4 tsp salt.

3. Heat 1/4 cup cooking oil in a pan and deep fry the potatoes. Remove the potatoes when done and then fry the eggs in the same oil. When done keep it aside.

4. In a separate frying pan heat the 3 tbsp oil. Fry the finely sliced onions, grated garlic and grated ginger till golden brown.

5. Add 1/2 tsp Turmeric powder, 2 tsp Red chili powder. Fry it low heat with adding little water frequently. Do not allow the spices to stick.

6. When the oil starts leaving the pan, add the fried potatoes and eggs. Then grind the cloves, cinnamon, and cardamom and add it to the eggs.

7. Add 1/2 cup water. Bring it to boil and let it then simmer for 10 minutes.

8. Serve with hot rice

DIM KORMA

2005-08-22T17:32:00.000-07:00

Ingredients

- 6 Full boiled Egg
- 2 big. Potato
- 100 gms. Green Peas
- 2 big. Onion
- 4 cloves Garlic
- 1.5 inches Ginger
- 1 small Tomato
- 2 tsp. Whole Red Chili
- 0.5 tsp Turmeric powder
- to taste Salt
- 1 pinch Sugar
- 0.5 tsp Garam Masala Powder

Instructions
1. Cut the boiled egg from top and bottom by taking care not to cut it into half.

2. Sprinkle pinch of salt and turmeric powder. Fry eggs in oil till light brown.

3. Similarly fry the potatoes which are cut in small cubes.

4. Grind to paste onion, garlic, ginger and sauté' them and add tomatoes chopped).

5. To it add fried potatoes; fry it for a minute or so. Add green peas, turmeric, and red chili powder and fry it till it leaves the sides of the pan.

6. Add 1 cup of water and salt. Heat to boil. Pinch of sugar and garam masala can be added to it now. Serve with hot rice or parathas.

STEAMED HILSA

2005-08-12T20:12:00.000-07:00

Ingredients :

600 gm hilsa fillets cleaned

100 gm black mustard soaked and made into paste

2 gm kalongi or aniseed

2 gm termeric

1/2 cup coconut paste

20 gm mustard oil

5 gm green chilli paste

salt to taste and one lime

Method: Clean and wash the fish pieces and marinate with salt and lime. Then smear the pieces with the mustard paste and keep aside for 30 minutes. Heat mustard oil in a kadhai, add kalonji and turmeric. When heated, add to the marinated fish. Now the fish can either be steamed as individual pieces wrapped in banana leaf or directly in a cooker or even baked in a microwave.

Deboning of the hilsa is a time-consuming process and comes with practice.

BUTTER FISH (RUPCHANDA) FRIED

2005-08-06T18:58:00.000-07:00

Ingredients:

Pomfret (2 nos) - 800 gms

Onion - 15 gms

Red Chilli Whole - 4 nos

Cummin Seed - 1 tsp

Turmeric Powder - 1 tsp

Potato - 150 gms

Oil - 100 gms

Preparation :

* Cut fins, slit flesh and wash well.

* Grind all the spices ( masala) with about 20 gms oil.

* Salt the fish and drain the moisture. Apply the spices (masala) and refrigerate for 1 hour.

* Heat oil in a frying pan till it smokes and fry the fish. Turn over gently and fry the other side. * Do not handle the fish or the skin will come off.

Macher Jhol

2005-08-06T18:52:00.000-07:00

Ingredients:

River Fish - 1 kg

Turmeric Powder - 1 tsp

Kalonji Seeds - 2 tsp

Salt - to taste

Mustard Oil - 80 gms

Tomato - 50 gms

Green Chilli - 20 gms

Red Chilli Powder - 1 tbsp

Fresh Coriander Leaves - 25 gms

Preparation :

* Cut the fish, preferably rohu, into darnes after descaling and apply salt and turmeric. Set aside.

* Deep fry the fish till crisp and reserve.

* Smoke oil and crackle kalonji seeds.

* Make a paste of turmeric and red chilli in water and add to the pan. Cook for 5 minutes.

* Add chopped tomato, slit green chillies and salt and simmer. Add fish pieces and simmer.

* Serve hot garnished with fresh coriander leaves.

DUM KA GOBI

2005-08-06T18:49:00.000-07:00

Ingredients:

Cauliflower - 1 (big)

Cummin - 1 tsp.

Clove - 5 Nos.

Cinnamon - 2 sticks

Cardamom - 5 Nos.

Onion Chopped - 80 gms.

Ginger Garlic Paste - 30 gms.

Turmeric Powder - 1 tsp.

Coriander Powder - 1/2 tsp.

Red Chilli Powder - 1 tsp.

Green Chilli - 5 Nos.

Yoghurt - 80 gms.

Garam Masala - a pinch Salt - to taste

Chaat Masala - 1/2 tsp.

Ginger - 20 gms.

Tomatoes - 80 gms.

Dhara Oil - 100 gms.

Fresh Coriander Leaves - 25 gms.

Preparation :

1. Take Dhara oil in a handi and add cummin cloves cinnamon and cardamom. When they crackle add chopped onions and cook till golden brown.

2. Add ginger garlic paste and stir. Add turmeric coriander and red chilli powder dissolved in 1/2 cup water and bhunno for about 3 minutes. Add the florettes of cauliflower and cook for a while.

3. Add the beaten yoghurt salt juliennes of ginger and chopped tomatoes and bhunno. Cover with a lid and seal the edges so that the steam does not escape. Reduce the oven or burner to a very low temperature or shift handi atop a tawa. Cook for 10 minutes.

4. Check seasoning and tenderness of cauliflower.

5. Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala

SINGARA

2005-08-06T18:45:00.000-07:00

Ingredients :

Flour - 250 gms.

Oil - 100 gms. Salt - to taste

Potato Diced - 600 gms.

Green Peas - 100 gms.

Cummin Seed - 1 tsp.

Ginger Chopped - 20 gms.

Red Chilli Powder - 1 tsp.

Chopped Green Chilli - 10 Nos.

Anardana (Dried pomegranate seeds) - 2 tsp.

Garam Masala - 1/2 tsp.

Fresh Coriander Leaves - 20 gms.

Oil - to fry

Oil - to cook.

Preparation:

1. To make the dough, sieve the flour and add the oil and salt. Mix well and knead to a smooth dough with water. Cover and keep in a refrigerator.

2. Take oil in a kadai and add cummin seeds. When it crackles, add chopped ginger and add the diced potatoes. Cook on a low heat till potatoes are half cooked. Add the green peas, red chilli powder, chopped green chilli, anardana and salt and cook dry. Stir occasionally to prevent sticking. Add garam masala and fresh coriander leaves.

3. Roll out the dough into six roundels and cut from the centre. Make a cone and seal the edges with water. Fill with the potato mixture and seal the edges as for samosa.

4. Deep fry in oil till crisp and brown.

5. Serve hot (Serves - 6)

ALUR DUM

2005-08-06T18:29:00.000-07:00

Ingredients:

Potato (small & round) - 1/2 kg.

Dhara Oil - for frying

Salt - to taste

Onion Paste - 125 gms.

Ginger Paste - 30 gms.

Curd - 50 gms.

Red Chilli Powder - 1 1/2 tsp.

Clove - 6 Nos.

Cinnamon - 2 sticks

Cardamom - 5 Nos.

Cummin Seed - 1 tsp.

Turmeric Powder - 1 1/2 tsp.

Garam Masala Powder - 1/2 tsp

Sugar - 1/2 tsp.

Lemon Juice - 1 lemon

Green Chilli - 5 Nos.

Fresh Coriander Leaves - 25 gms.

Preparation :

1. Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in oil till golden brown and firm. Keep aside.

2. Take oil in a handi and crackle the cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes till oil comes to the sides.

3. Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric powder. Bhunno (simmer).

4. Broil cummin seeds in a dry pan and grind them to a powder.

5. Add sugar and broiled cummin powder and stir for 2 minutes.

6. Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape.

7. Add garam masala powder and close the lid. Take off the fire.

8. Serve hot garnished with slit green chillies and chopped coriander leaves

BHAPA ILISH PATEY

2005-08-06T18:19:00.000-07:00

Ingredients:

Hilsa Fish - 600 gms

Turmeric Powder - 1 1/2 tsp

Salt - to taste

Mustard Seed Paste - 40 gms

Green Chilli Paste - 20 gms

Green Chilli Slit - 4 nos

Cream - 25 ml

Mustard Oil - 75 gms

Preparation :

* Cut the hilsa fish into darnes and wash well in cold water.

* Apply turmeric and salt on the fish and set aside for 20 minutes.

* Blend together freshly ground fine mustard paste, green chilli paste, oil, cream and turmeric powder (1 tsp).

* Dip the pieces of marinated fish in this masala and put in the steaming casserole of the pressure cooker.

* Pour four cups of water in the cooker and bring to a boil. Adjust the steamer casserole and steam under simmering temperature for 8 minutes. Take off the fire and release the steam.

* Serve hot with boiled rice garnished with slit green chillies.

FISH CURRY

2005-08-04T19:23:00.000-07:00

Ingredients

1 lb white fish fillets
1/4 cup oil
1/4 onion, chopped
2 cloves garlic, minced
1/2 tsp. chili powder
1 tsp. turmeric
1 tsp. salt
2 green serrano chili (or Bangladeshi green chili), slit
1 tomato, chopped
1 bunch cilantro, chopped
water
Instructions

Heat oil in a medium-size sauce pan. Add onion and fry until translucent. Add minced garlic and gry until it starts to turn brown. Add chili powder, tumeric and salt. Stir fry for about 5 minutes. Add fish fillets and fryy on each side for about 2 or 3 minutes. Add enough water to barely cover the fish. Add green chili and chopped tomato. Stir well and cook covered until the fish is done. When done, remove from heat, add the chopped cilantro and let the curry rest covered for about 5 minutes. Served with boiled rice.

CHili Fried Fish

2005-08-04T19:09:00.000-07:00

Ingredients:

2 fish fillets
1 Onion chopped
1 oz of tamarind pulp
1 tbsp curry powder
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp chili powder
1 tbsp sugar
salt & pepper to taste

Instructions:

1. Clean and wash the fish. Marinate the fish in tamarind pulp, let stand for 30 mins.

2. Grind the onion, garlic, ginger in a food processor or pestle. Add the sugar, chillie powder, pepper, curry powder and salt to it.

3. Fry the fish fillets in a pan with about 3 tbsp of oil, for about 3 to 4 mins. on each side. Remove the fish from the pan and discard the oil. Heat a 1 tbsp of oil in the pan and fry the curry paste till medium brown. Add the fried fish, cover and cook for 1 min. Serve hot with rice, noodles or string hoppers.

Hilsha With Eggplant And Potato

2005-08-04T19:06:00.000-07:00

Ingredients:

900 gm Hilsa Shad fish

4 cut into long wise Potato

1 medium, cut into small lengthwise Eggplant

1/2 tsp Panch Phoron

2 Red Chili pepper (dried)

1 tsp Cumin Seed Powder

1 tsp Turmeric powder

5 cut into slit Green Chili

to taste Salt

1 tbsp Cooking Oil

1.5 cup Water

Instructions:

1. Marinate the fish with turmeric and salt, fry slightly in the hot oil. Remove the fish from the oil.

2. Fry the eggplant, slightly. Remove the eggplant from the oil.

3. In the oil, put panch phoron and dried red chili, add the potatoes, fry it.

4. Add the rest of the spices and green chili, and fry it for 5 minutes.

5. Add the eggplant, salt with water, and cover the pan with the lid.

6. Seeing after the consistency, add the fish. Serve hot with plain rice.

Fish And Potato Curry

2005-08-04T19:03:00.000-07:00

Ingredients

1 tsp Coriander Powder

1/2 tsp Cumin Seed Powder

1 lb Fish

1/2 inch Ginger

5 pieces Green Chili

1 pieces finely sliced Onion

1 large Potato

5 pieces Whole Red Chili

1/2 tsp Cumin Seeds

1.5 tsp Turmeric powder

4 stalks Cilantro

2 pieces Bay Leaf

Instructions:

1. Cut potatoes into wedges. Mix 1/2 tsp turmeric powder, and 1/2 tsp salt. Fry the potatoes in oil till light golden brown. Keep it aside.

2. Cut Fish into pieces. Mix 1/2 tsp turmeric powder, and 1/2 tsp salt. Fry the fish in oil till light golden brown. Make sure the oil is very hot before dropping the fish into the oil. Keep it aside.

3. Take 1 tsp Coriander powder, 1/2 tsp cumin seed powder, 1/2 inch ginger, 5 red chilies and grind them to fine paste.

4. Heat 3 tbsp cooking oil. Add 1/2 tsp whole cumin seeds, 3 bay leafs and fry it for 30 sec. This process is called pre-seasoning.

5. Add the finely sliced onions and fry till light golden brown.

6. Add the ingredient paste (from step 3), 1/2 tsp turmeric powder and fry it till oil leaves the side of the pan.

7. Add the fried potato, fried fish, green chili and fry in the spices for 5 minutes.

8. Add 1.5 cup of water and bring it to boil. Let it simmer for 10 min. Make sure the potato is boiled before turning the oven off.

9. Garnish it with finely cut coriander (cilantro) leaves. Serve hot with Basmati rice.

Spicy Chili Chicken

2005-08-04T18:52:00.000-07:00

Ingredients:

1 lb, boneless or bones cut into small pc Chicken

2 tbsp Soya Sauce
1 tbsp Vinegar

1 tbsp, paste Garlic

1 tbsp, paste Ginger

10 pc, sliced Green Chili

1 small, finely sliced Onion

1 tbsp Corn Flour

1/2 tsp Turmeric powder

3 tbsp Cooking Oil

to taste Salt

Instructions:

1. Mix vinegar, ginger-garlic paste, salt, turmeric, corn flour, and Soya sauce in a bowl and marinate the chicken for 3-4 hours.

2. Remove only the chicken pieces from the marinade and deep fry in oil.

3. When the chicken turns golden brown, add the green chili and onions, and fry till the onions are light brown.

4. Add the remaining gravy from the marinate and cook again for 10 min or till it becomes dry.

5. Remove from heat and serve with fried rice or chow mien.

Vegetable Pullao

2005-08-04T18:47:00.000-07:00

Ingredients:

2 teacup Rice
2 Onions (small)
4 cloves
2 cinnamon
2 black cardamom
1 teaspoon black pepper
1 teaspoon sugar
1 bay leaf
2 tablespoon clarified butter
1 teacup oil
Salt to taste

Instructions:

1. Clean, soak the rice in water for an hour and then drain the water.

2. Heat oil in a pan and put finely chopped onions and fry till onions turn golden brown and keep aside.

3. Heat oil in a pan add bay leaves, black pepper, clove and cinnamon and let it splutter.

4. Then add soaked rice and fry them for around 8 to 10 minutes.
Add salt, water,and boil the rice on high flame for 5 to 10 minutes and cook till the water gets absorbed।
Serve hot and garnish it with fried onions.