Boneless Chicken Fried

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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)

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

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

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.