OATS CHICKEN PAKORA

Ingredients:

• Chicken – 1 kg
• Chopped and cleaned
• Chilly powder – 1 1/2 tsp
• Turmeric powder – 1/2 tsp
• Vinegar – 1 tsp
• Oats – 2 cups
• Flour – 1 cup
• Egg white – 2
• Salt – to taste
• Ricebran Oil – to fry

Method:

1. Marinate chicken in chilly powder, turmeric powder, salt and vinegar. Keep it aside for few hours.
2. Mix flour and oats in a bowl.
3. Dip chicken in egg white.. cover in oats-flour mixture. Deep fry it in oil.
4. Serve it with Roti.

 

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YELLOW CUCUMBER MUTTON CURRY

Ingredients:

• Mutton-500gms
• Dania-2tsp
• Cloves-4pcs
• Cardamom-2pcs
• Cinnamon-1-2pcs
• Rice-2spoons
• Dosa kaya-2pcs
• Blended ricebran oil & sunflower oil- 2tbsp
• Onions-2pcs
• Green chillies-3pcs
• Red chilli powder-2tsp
• Turmeric powder-1tsp
• Ginger garlic paste-3tsp
• Bay leaves-2pcs
• Coriander leaves-1 small bunch

Method:

1. Mutton has to be thoroughly cleaned under free flowing water and any excess fat on the meat has to be removed, if mutton is not cleaned 2-3 times it would smell and make the curry smell weird so cleaning to properly make a lot of sense.
2. If the mutton pieces are in very big size cut them in to medium size pieces and put them in a bowl.
3. Take a pressure pan heat it on the stove and pour four spoons of oil in it and add 2 bay leaves , chopped onions, chopped green chilies and fry it till it changes to golden brown color.
4. Add ginger garlic paste and fry them for 3 minutes stirring them with a stirrer this process is to substantiate the ginger garlic smell.
5. Put the mutton pieces in the pan and cook them covered by a lid for 10 minutes.
6. Remove the lid add salt to taste, turmeric powder, red chili powder mix them well and cook it for 5 minutes mixing all the ingredients properly.
7. Add 2 cups of water (200 ml) and close the cooking pan with lid and fix the whistle on the cooking pan.
8. After 10 whistles turn off the flame and allow the pressure to leave the cooking pan.
9. Once there is no pressure remove the whistle and the lid covering the cooking pan.
10. Turn on the flame and add the chopped dosa kaya pieces and cook till the drumsticks are cooked properly (15 minutes).
11. Turn on the flame and start cooking on medium flame then mutton stars oozing out oil then add garam masala , coriander leaves and cook it for 3 minutes.
12. Turn off the flame and move the dosa kaya mutton curry from the cooking pan into a serving bowl and serve hot.

 

 

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RIDGE GOURD MUTTON CURRY

Ingredients:

• Ridge guard-1 whole
• Mutton or kheema-250 grams
• Garlic & ginger paste-1 tsp
• Onion-1 medium
• Tomato-1/2
• Green chilli-2pcs
• Red chilli powder-1/2 tsp
• Turmeric powder-1/4 tsp
• Ricebran oil-2 tsp
• Salt to taste

Method:

1. Cook mutton with turmeric & salt to taste for 5 to 10 mins.
2. Take a pan and add 2 tsp oil. Saute onion,garlic & ginger paste , & green chilli till it turns brown.
3. Add the cooked mutton pieces and mix well.
4. Add tomato, red chilli powder and ridge guard close the lid and cook for another 5 to 10 mins.
5. Serve hot.

 

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CRANBERRY FISH

Ingredients:

• Fish – 50gm (cut into pieces)
• Cranberries – 1/4 cup
• Onion – 1/2 (chopped)
• Garlic – 2 cloves
• Tomato – 1 (diced)
• Turmeric powder – ¼ tsp
• Chilly powder – 2 tsp
• Coriander powder- 1 tsp
• Curry leaves – 4
• Green chilly – 1
• Mustard – ¼ tsp
• Fenugreek Seeds – ¼ tsp
• Asafoetida powder – ¼ tsp
• Salt – to taste
• Blended Ricebran oil and sunflower oil-2tbsp
• Cilantro/Coriander leaves – for garnish.

Method:

1. Take a sauce pan and heat some oil in it. Now fry the onion,green chilly and garlic.
2. Next add the cranberries and tomato and saute till it is tender. After it cools, grind everything together to form a fine paste and keep aside.
3. Now take the same sauce pan, heat some oil, splutter mustard, fenugreek seeds and curry leaves.
4. Now add the ground mixture along with chilly powder, coriander powder, turmeric powder,salt and asafoetida powder and fry for 2 minutes.
5. Add the fish pieces, cover and cook for 10 minutes adding water as needed on low-medium flame. The fish is done when it becomes opaque and soft.
6. Garnish with fresh cilantro and fresh cranberries.

 

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KEBAB BUTTER MASALA 

Ingredients for the Kebabs-

• Minced chicken- 500 gm
• Egg, beaten- 1
• Onion , finely chopped- 1
• Green chillies, finely chopped- 2
• Red chilli powder- 5 tsp
• Ginger, chopped- 1tsp
• Garam masala- 5 tsp
• Salt to taste
• Green coriander chopped- 2 tsp
• Lemon cut into wedges-1

Method to cook the kebabs-

1. Combine all ingredients except last two in a bowl.
2. Divide the mixture equally in 16 balls . Skewer each ball and with wet hands make 2″long kebabs along with the skewer.
3. Put the skewers in the tandoor or preheated conventional oven pre set at 350 deg cfor 7-8 minutes
4. Take them out brush them with oil turn around and cook again
5. Take out from skewers and keep aside.
6. These also can be served as a snack -arranged on a platter garnished with chopped coriander and lemon wedges

For the masala-

• Blended ricebran and sunflower oil- 2 tbsp
• Onion chopped- 1
• Ginger-garlic paste 2 tbsp
• Cumin powder- 1 tsp
• Coriander powder- 1 tso
• Turmeric powder- 1tsp
• Red chilli powder- 2 tsp
• Garam masala- 1 tsp
• Salt to taste-
• Green chilli sliced- 2
• Tomato puree – 300 ml
• Lemon juice- 15ml
• Butter-50gm
• Fresh double cream- 100 ml
• Green coriander chopped- 1 tbsp

Method for the masala-

1. Heat the oil in the wok
2. Add onions and sauté till golden brown
3. Stir in ginger garlic paste
4. Add spices and salt
5. Now add the seekh kebabs and stir for 3-4 minutes
6. Add green chillies , tomato puree and lemon juice and stir for few minutes
7. Now add butter . As the butter melts add cream and remove from fire
8. Serve hot garnished with chopped coriander

 

 

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PRAWN BIRIYANI

Ingredients:

For Rice

• Basmati rice – 2 cups
• Water – 3 cups
• Cinnamon – 1
• Cloves – 4 nos
• Rosewater – 1 tbsp
• Salt  – as required
• Ghee – 1 tbsp

  For Marination

• Prawns – 500 gms
• Chili Powder  – 1 tbsp
• Turmeric Powder  – 1/4 tbsp
• Salt – as required

For Grinding:

• Green chilies – 3 nos
• Garlic – 5 -6 pods
• Ginger – 1 medium piece

      For Masala:

• Onions (Large size) – 1 no
• Pudina leaves – 2 strands
• Coriander leaves  – a small bunch
• Cilantro – a small bunch
• Lime water – 1/2 a lime
• Coriander Powder – 1 1/2 tbsp
• Garam masala  -1 tbsp (wiped)
• Salt – as required
• Water – 1/4 cup
• Ricebran oil-2tbsp

Method:

     For Masala: 

1. Mix prawns with chilli and turmeric powders along with salt.
2. Heat oil in a pan and fry prawns (dont not make it crispy), Keep aside.
3. In the same oil saute onions till transparent.
4. Add ground green chilli,garlic and ginger paste and saute well.
5. Add coriander powder n garam masala powder and saute well.
6. Add pudina and coriander leaves along with lime water and saute for few minutes.
7. Add fried prawns and mix well.
8. Add 1/4 cup of water and saute till water disappears and you get a thick gravy, keep aside.

     For Rice:

1. Wash and drain rice.
2. In a pressure cooker pour ghee and heat.
3. Put cinnamon and cloves fry.
4. Add rice and saute for 2 minutes or so.
5. Add 3 cups of water along with salt and cover the lid of cooker put whistle.Cook in a medium flame.Turn off aft one whistle.
6. When done open lid and add rosewater and mix well.
7. In a serving dish put half of the cooked rice. Then put prawns masala and then again the rest of rice on top.
8.  Garnish with roasted cashew nuts and raisins n spring onions.

 

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CHICKEN CASHEW LETTUCE WRAPS

 

Ingredients:

• Chicken – 500g
• Brown rice – 2 cups
• Water – 4 to 5 cups
• Wheat berries ½ cup with 1¼ cup water (or ½ cup bulgur with 1½ cup water or ½ cup wild rice with 1 cup water)
  broccoli, carrots, string beans, snow peas (or any other vegetables).
• Bread crumbs – ½ cup
• Butter – 1 tablespoon
• Shredded cheddar cheese – ½ cup
• Sesame oil-1tbsp

       Sauce

• Mayonnaise – 1 cup
• Curry powder – 1 tsp
• Lemon juice (fresh is nicer) – 1 tbsp
• Cream of chicken soup – 2 cans

Method:

1. In pressure cooker, cook under pressure 45 minutes, the chicken, brown rice, water, wheat berries (or bulgur or wild rice).
2. Steam broccoli, carrots, string beans, snow peas (or any other vegetables).
3. Combine bread crumbs, butter, shredded cheddar cheese and layer the cooked food in a large casserole dish like this: rice, vegetables, boned chicken, sauce, and cheese and crumb topping.
4. Bake at 350°F for 25 minutes or until topping is brown.
5. Grease it with 1 tbsp sesame oil.

 

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KERALA CHICKEN CURRY

Ingredients:

• Chicken pieces, with bone – 500gm
• Sliced onions- 1.5 cups
• Chopped tomatoes- 1 cup 
• Minced ginger – 1 tbsp
•  Minced garlic -1 tbsp
• Chilli powder  – 3/4 tsp(adjust to taste)
• Turmeric powder- 1/4 tsp
• Chicken masala- 2 tsp.
• Grated coconut-  1 cup
• Coconut pieces – 2 tbsp
• Cloves – 2 nos.
• Cinnamon – 1 piece
• Fennel seeds (perumjeerakam)- 1/2 tsp
• A fistful of curry leave
• Sesame oil- 2 tbsp

Method:

1. 
   Heat oil in large wok or pan and saute the onions, ginger, and garlic together. Using an iron pan will give the curry a deeper colour.
2. Meanwhile, dry roast the coconut until golden brown. Switch off heat and add the whole spices – fennel, cloves, cinnamon – and mix together so they get some heat from the coconut. Cool and grind to a smooth paste with water. Set aside.
3. Once the onions turn a dark brown, add the meat masala, turmeric, and chilli powder and fry for a minute. Then add the chopped tomatoes and saute for another minute.
4. Add the coconut paste, coconut pieces, and washed chicken pieces to the above mixture, top up with 1 cup water and cook covered on low flame for about 20 mins or the chicken pieces are cooked soft. If the gravy is too thick, you can add more water and bring to boil.
5. Add salt and curry leaves on top. Mix again.

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DRAGON CHICKEN

Ingredients:

•  All-purpose flour – 6 tsp.
• Cornflour – 3 tsp.
• Egg – 1
• Pepper – ½ tsp.
• Salt – as needed
• Chicken – 300 gm.
• Ginger – 1 inch
• Garlic – 5 pods
• Onion – 2
• Chilli sauce – 1 tsp.
• Tomato sauce – 1 tsp.
• Soya sauce – ½ tsp.
• Nuts – for garnishing
• Sesame Oil –  as needed

Method:

1. Mix all-purpose flour, corn flour, pepper, salt and egg. Into this mix the chicken and let it blend for about half an hour.
2. Fry the chicken in the oil.
3. In a vessel add little oil and heat it. Then add the Chopped garlic and ginger and fry till the color changes.
4. Add the chopped onion and fry.
5. Add the chilly and tomato sauce and sauté for a minute.
6. Add the chicken and blend the mixture and let it cook for about 3 to 5 minutes.
7. Add the fried nuts.
8. Serve it as starter or evening bite.

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PEPPER CHICKEN

Ingredients:

• Chicken pieces- 250 gm(boneless cubed)
• Black mustard seeds – 1 tsp.
• Fennel seeds -1/4 tsp.
• Garlic – 2 cloves(minced ).
• Ginger – 1 tsp. (grated or finely chopped)
• Onions- 1 cup(sliced)
• Tomato -cubed( or 1 tsp tomato paste)
• Curry leaves
• Sesame oil-1 tbsp

Spices:

• Cumin seeds – 1 tsp.
• Coriander seeds – 2 tsp.
• Dry Red chillies – 1-2(adjust to taste)
• Whole black pepper – 1 tsp.(adjust to taste)
• Cinnamon – 3″ piece
• Green cardamom pods – 3

 Method:

1. Dry-roast the spices (use the seeds from the cardamom pods) in a skillet until they turn a shade darker and fragrant.
2. Cool and pound coarsely in a pestle or mortar or using a spice/coffee grinder.
3. Heat the oil in a wide pan and turn to low heat. Add the mustard seeds and fennel and then they sizzle and pop, add the ground spices, fry for 10 seconds until fragrant and then add the ginger, garlic, onions, and curry leaves.
4. Saute until the onions are soft and then add the tomatoes or tomato paste. Mix well.
5. Now add the chicken pieces and stir well to coat them with the spices.
6. Add 1 cup of water, bring to boil, lower heat to simmer, and cook covered for about 15 mins or until the chicken pieces are cooked through.
7. You should uncover and stir in between every 3-4 mins to make sure nothing is burning. After about 15 mins, the gravy should be thick and the spices should be coating the chicken. If this is not the case, cook in the open pan for a few more minutes. Grease it with sesame oil.
8. Serve hot.

 

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CHICKEN VINDALO

Ingredients:

• Onions – 2( large)
• Garlic – 6 cloves
• Ground mustard – 1 tsp.
• Ground turmeric – 1 tsp
• Ground ginger – 1 tsp
• Cinnamon stick -1 (crumbled)
• Chili powder – 1 tsp. or to taste
• Ground cumin – 2 tsp.
• Cloves – 6
• White vinegar – 2 tbsp.
• Ghee – 20 gms
• Chicken pieces – 1 1/2 kg
• Ricebran oil-1tbsp

 Method:

1. Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chili, cumin, cloves, vinegar. Blend until smooth.
2. Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight.
3. Slice remaining onion. Melt ghee in a saucepan and add ricebran oil along with it and saute onion for 2 minutes.
4. Add chicken pieces. Reduce heat to low, cover, simmer for 45 minutes or until chicken is tender, stirring occasionally.
5. Serve hot.

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SHRIMP CHOWMEIN

Ingredients:

• Chowmein-250g
• Butter – 1 tbsp
• Garlic – 4 cloves(minced)
• Shrimp – 1 pound(peeled and deveined)
• Dry white wine – 1 cup
• Ground black pepper – 1/4 tsp.
• Parmesan cheese – 3/4 cup(grated)
• Fresh parsley – 1 tbsp(chopped)
• Oregano-1tspn
• Dill-1tsp
• Thyme-1tsp
• Sesame oil-1 tbsp

Method:

1. Bring a large pot of salted water to a boil. Stir in chowmein and return pot to boil. Cook for 15mins. Drain well.
2. Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
3. Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
4. Mix shrimp with drained chowmein in a serving bowl. Sprinkle with cheese ,parsley, oregano, dill, garlic thyme and lastly grease it with sesame oil.
5. Serve immediately.

 

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KEEMA PARATHA

Ingredients:

For the paratha:

• 1 cup whole wheat flou
• Salt to taste
• water-1/2 cup

For the keema:

• Chicken (85% Lean ) – 150gm
• Sesame oil-2 tbsp
• Onion finely chopped-1 medium
• Garlic minced-2 clove
• Coriander powder-1/2 tsp
• Cumin powder-1/2 tsp
• Curry powder-1/2 tsp
• Black pepper powder-1/4 tsp
• Garam masala powder-1/4 tsp
• Chopped green coriander-1 tbsp
• Boiling water-1/2 cup
• Ricebran oil – 2tsp for frying.

 

Method:

Making the dough:
1. In a bowl, mix the flour and salt.
2. Add the water gradually and knead for 5 minutes until you get soft none sticky dough.
3. Cover the dough and let it rest for at least 10 minutes, 20 minutes is preferred.

Making the Keema:
1. In a pan, add oil and onion, fry until translucent. Add the beef and cook for three minutes.
2. Add the rest of ingredients except water and chopped coriander leaves, stir for three more minutes.
3. Add water and let it cook until the beef is done and the water evaporates. Add the coriander leaves and stir for 1 minute.

Making the Keema Paratha:
1. Divide the keema in four equal portions
2. Make four equal sized balls from the dough. 
3. Sprinkle flour on your working surface and roll one ball from the dough to a thick 4-inch circle.
4. Place one portion from the keema in the middle of the circle. Fold the edges inward, you should have a sealed ball.
5. Roll the ball very gently to 6-inch circle. Do not worry if the keema was visible.
6. Heat a nonstick pan to medium. Place the paratha and brush lightly with oil.
7. Flip the paratha and brush with oil again, cook both sides of the paratha, making sure both sides have brown patches.
(Using a brush to oil the paratha, makes you use less oil.)
8. Your paratha is ready and you should serve it immediately with some yogurt, or chutney.

 

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BAKED EGG OMLETTE

Ingredients:

• Eggs-3pcs
• Tomatoes-1-2 pcs
• Bell pepper-½
• Shallot onion-1
• Milk-1 cup of
• Chicken-250g
• All purpose flour-2tbsp
• Sesame oil-2tbsp
• Ground black pepper -1tsp
• Salt to taste

 

Method:

1. Peel and chop shallot; warm skillet up with a tablespoon of oil  and fry shallot over moderate low heat until softened and browned in color.
2. Add chicken with onions and fry them all together for about 5 mins, stirring occasionally.
3. Move fried onions and chicken to the baking pan and set aside.
4. Preheat over till 380F. Crack eggs into big bowl, add salt and ground black pepper to taste.
5. Beat eggs up with hand mixer with wire attachment until well mixed.
6. Mix in about 2 tablespoons of flour (if you like more stiff omlette add more flour).
7. Add milk.
8. Continue beating until well mixed.
9. Remove seeds and stem from the bell pepper and dice it; cover chicken and onions with layer of diced bell pepper.
10. Cut tomatoes in halves and remove stem parts (if you like you omlette to be less juicy, remove seeds as well), then dice them. Arrange diced tomatoes in a even layer over bell pepper.
11. Pour egg mix to the baking pan.
12. Put pan into the oven preheated to 380F for about 30-40 minutes.
13. Exact cooking time depends on how high is the level of the mix in the baking pan: the deeper it is – the longer it takes to bake. For the amount of ingredients I had and the baking pan I’ve used it took 40 minutes. Take baking pan out of the oven when omlette is ready and set it aside to cool down a bit.
14. Slice omlette into portion pieces and carefully move each piece to the plate. Serve warm, for breakfast or lunch.

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EGG TOMATO CHINESE CURRY

 

Ingredients:

• Tomatoes medium-5-6
• Eggs -3pcs
• Spring onion bulbs 3
• Green chillies 2
• Soy sauce 1/2 tsp
• Sweet red chilli sauce 1 tbsp
• Salt to taste
• Fresh coriander sprigs -8-10
• Cornstarch slurry -4 tsp
• Ricedbran Oil -2 tbsp

 

Method:

1.    Heat oil in a non-stick pan.

2.    Halve tomatoes and cut into four pieces and add to the pan, saute for 2-3 minutes and remove from heat.

3.    Slice spring onion bulbs.

4.    Break eggs in a bowl.

5.    Add sliced spring onion bulbs in the pan and saute lightly.

6.    Beat eggs lightly and add to the pan.

7.    Roughly slice green chillies and add to the pan, scramble the eggs on high heat.

8.    Add soy sauce, chilli sauce and mix well. Add tomatoes, salt and toss to mix. Drizzle little water and cook.

9.    Finely chop coriander sprigs and add to the pan alongwith cornstarch slurry, mix well and cook for a minute. Serve hot.

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PRAWN KUZHAMBU

 

Ingredients:

• Prawn-1 cup cleaned (around 40 baby prawns)
• Small Onion – 10
• Tomato – 1
• Ginger garlic paste- 1 tsp
• Tomato – 1 medium sized
• Turmeric powder – 1 tsp 
• Red Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Coriander leaves – 2 tsp to garnish
• Salt – to taste
• Water – as needed

To temper:

• Sesame Oil – 2 tbsp
• Curry Leaves – a small sprig
• Fennel Seeds – 1 tsp

To grind to a paste:

• Small Onion – 5
• Garlic – 3 cloves
• Cinnamon – 1/4 inch piece
• Cloves – 2
• Coconut paste- 1/8 cup
• Tomatoes – 1 small
• Pepper – 1 tsp
• Jeera – 1/2 tsp

 

Method:

1. Grind the ingredients listed under ‘to grind’ to a fine paste. Clean prawns(by removing the center nerve part), wash it in running water twice then mix turmeric powder, salt and set aside.
2. Heat oil in a kadai – add the items under ‘to temper’ then add onions fry till transparent. Then add ginger garlic paste, fry for a minute. Then add tomatoes and saute till it turns mushy.
3. Add cleaned prawns. Saute for 2mins. Then add red chilli and coriander powder. Saute until prawns starts shrinking say 3mins.Add required salt.
4. Prawns let out water so add water accordingly, I added 1/4 cup water. Cook until prawns are cooked to soft. Now add the coconut paste. Add little water if the curry is too thick.
5. Allow it to boil in simmer and get cooked until oil separates, this may take atleast 10-15mins. Garnish with chopped coriander leaves and switch it off.
6. Serve hot with rice or rotis as per your choice.

 

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TURKISH EGG OMLETTE

Ingredients :

• Greek yoghurt-4 tbsp
• Sea salta good pinch
• Butter-1/2 tbsp
• eggs-4pcs
• Flatbreads-2pcs
• Turkish chilli flakes-1 tsp
• Fresh mint, oregano, parsley and dilla few sprigs, leaves picked and chopped.
• Seasme oil- ½ tbsp

Method:

1. Mix the yoghurt and salt in a bowl and leave to one side.
2. Heat the butter and sesame oil in a large non-stick frying pan on a medium heat. Allow it to begin to brown, then crack in the eggs and turn the heat down, spooning the butter over the eggs until they are cooked exactly how you like them.
3. I like my fried eggs to be just set, with a super-runny middle and just starting to crisp up around the edges.
4. Once eggs are ready, quickly toast the flatbreads. Top with a good spoonful of yoghurt and the fried eggs, then sprinkle over the chilli, herbs and season with a little salt if needed.

 

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CHICKEN GHEE ROAST

Ingredients:

• Chicken – 1 kg, bite sized pieces, washed
• Curd – 1/2 cup, thick yogurt
• Turmeric powder – 1/2 tsp
• Lemon juice – 1 tbsp
• Salt to taste
• Honey-1tsp
• Curry leaves – 1 sprig
• Ghee-1 tbsp
• Dry red chilies – 2
• Black peppercorns – 7-8
• Cloves – 3
• Fenugreek seeds – pinch
• Coriander seeds – 1 1/2 tbsp
• Cumin seeds – 1/2 tsp
• Garlic flakes – 1 tbsp
• Tamarind paste – 1 1/2 tbsp
• Sesame oil–2 tbsp

 

Methods:

1. Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt for a minimum of 2 to 3 hours.
2. Dry roasts the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and cool.
3. Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep aside.

    4.Heat 2 1/2 tbsps oil and ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and cook for 20-22 mts or till its three foiurth cooked.

5. Remove the sautéed chicken pieces and keep aside. Remove the remaining liquid into another bowl.
6. In the same vessel, add the remaining ghee, and add the ground paste. Sauté on low to medium flame for 8-9 mts to till the ghee separates.
7. Add the chicken pieces and mix well. Add the left over liquid (while cooking chicken) and honey and cook on medium flame for 4 mts. Add salt to taste and mix.
8. Reduce flame, place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. This is not a curry, it’s a roast dish.
9. Remove lid, roast the chicken for 2-3 mts. Turn off flame, and remove onto a serving bowl.
10. Garnish with curry leaves and serve with ghee.

 

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KEEMA MATAR

 

Ingredients:

• Minced meat (keema) – 1/2 kg, washed and drained
• Onions – 2, finely chopped
• Tomatoes – 2, finely chopped
• Green peas – 1/2 cup
• Ginger garlic paste – 1/2 tbsp
• Green cardamom – 2
• Black cardamom – 1pcs
• Bay leaf – 1pc
• Cinnamon stick – 1″
• Cloves – 3pcs
• Green chilies – 3, slit length wise
• Turmeric powder – ½ tsp
• Cumin powder – 1/4 tsp
• Coriander powder – 1/2 tbsp
• Red chili powder – 1 tsp
• Yogurt – 1/4 cup
• Garam masala powder
• Salt to taste
• Rice bran oil – 2 tbsps
• Coriander leaves for garnish

 

Methods:

1. Heat oil in a pressure cooker, add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow sizzling. Add green chilies and chopped onions and sauté till the onions turn transparent, approx 5 tms.
2. Add the ginger garlic paste and sauté for 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir in between. Reduce flame and cook for 5 mts.
3. Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3-4 mts on medium flame. Add a 1 1/2 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down. Open lid and add the fresh green peas.
4. If you want more gravy, add a little more water at this stage. Cook with lid on low flame for 10 mts or till you get the desired gravy consistency. Add garam masala powder and mix. Turn off heat and remove to a serving bowl.
5. Garnish with fresh coriander leaves and serve hot.

 

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MOROLA JHAL

 

Ingredients:

• Small fish-500gms
• Mustard past – 4tsp
• Panch phoron- 1tsp
• Tuemeric powder- 1/2 tsp
• Ginger paste – 1tsp
• Green chillies -4
• salt to tast
• Sesame oil for frying-1 tbsp

 

Method:

1. Rub the fish with salt and turmeric powder and keep aside for 15 min.
2. Heat oil in a pan and fry th efish from both side until golden brown, remove from pan.
3. In the same oil add panch phoron,green chilies and allow to splutter.
4. Add ginger paste,turmeric powder and stir fry for 10 seconds.
5. Add some water in the mustard to from a solution and mix in to the pan.
6. Now add the fish,salt and cover and cook 1 minute.
7. Turn over the side of the fish and cook for 30 sces approx.
8. Lastly add 1 tsp of mustard oil, give a final stir and switch off the flame.
9. Now serve with hot rice.

 

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CHILLI FISH

 

Ingredients

1. Boneless and Skinless Fish (cut into curry sized pieces) – 500g
2. Lemon Juice – 1 tbsp
3. Turmeric Powder – 1/4 tsp
4. Diced onions – 1 medium
5. Diced Bell Peppers (Capsicum) – 1 medium
6. Finely Chopped Spring Onions – 1 bunch (I skipped this)
7. Chopped Tomatoes – 1
8. Minced Ginger – 1 tbsp
9. Minced Garlic – 1 tbsp
10. Slit Green Chillies – 2
11. Red Chilly Powder – 1 tsp
12. Black pepper Powder – 1 tsp
13. Red Chilly Garlic Sauce – 1 tbsp
14. Soy Sauce – 1 tbsp
15. Tomato Ketchup – 2 tbsp
16. Water – 1 cup
17. Salt – to taste
18. Blended ricebran and sesame oil-2tbsp

For Marinade

1. Soy Sauce – 1 tbsp
2. Ginger Garlic Paste – 1 tbsp
3. Red Chilly Powder – 1 tsp
4. Black Pepper powder – 1 tsp
5. Lemon Juice – 1 tbsp
6. Salt – to taste

Preparation Method

1. Clean the fish thoroughly and soak it in water along with 1/4 tsp turmeric powder and 1 tbsp lemon juice for 5 minutes.
2. Wash and drain the pieces and marinate with the above ingredients. Refrigerate it for 15 -30 minutes.
3. Heat oil in a frying pan and shallow fry the marinated fish.
4. Drain onto paper towels.
5. Heat 2 tbsp oil in another pan, add onions and saute until translucent.
6. Add bell peppers, whites of spring onions and green chillies,  saute for a few minutes.
7. Add minced ginger and garlic and stir fry for a minute.
8. Add the diced tomatoes and allow it to cook for a few minutes until pulpy.
9. Reduce heat and add chilly powder and black pepper powder.
10. Add soy sauce, Chilly Garlic Sauce and ketchup. Mix everything nicely.
11. Pour 1 cup of water to the pan. Reduce water if you don’t want gravy. Add salt to taste. Allow it to come to a slow boil on medium heat.
12. Reduce heat and add the fried fish. Cook for another 5 minutes. Garnish with spring onions. Remove from stove top and keep covered.

 

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CHICKEN SALNA

Ingredients:

• Chicken – 1 kg, cut into bite sized pieces, washed and drained
• Onion – 2 large, finely chopped
• Tomato – 1, medium, chopped
• Ginger garlic paste – 1 tbsp
• Red chili powder – 1 1/2
• Curry leaves – 1 sprig
• Salt to taste
• Fresh coriander leaves – for garnish
• Green chilies – 2 (optional)
• Fresh coconut – 1/4 cup
• Cashew nuts-2 tbsp
• Cloves – 3
• Cinnamon stick – 3
• Cardamom – 1
• Cumin seeds – 1 tsp
• Poppy seeds – 1/2 tsp
• Fennel seeds – 1 tsp
• Black pepper corns – 1 tsp
• Rice bran Oil – 2 tbsp

 

Methods:

1. Grind the dry roasted ingredients along with the green chilis, roasted cashew nuts and fresh coconut to a fine paste adding little water. Set aside.

2.Heat oil in a heavy bottomed vessel, once hot, add the chopped onions and curry leaves and sauté for 7-8 mts or till they turn lightly brown. Add ginger garlic paste and sauté for 5 mts.

3. Add the red chili powder and chicken pieces and mix. Cook on high flame for 4 mts, mixing once in a while.
4. Reduce flame, place lid and cook for 15 mts. add chopped tomatoes and cook with lid for 10 mts on medium flame, mixing once in a while.
5. Add the ground spice paste and mix well. Cook on medium flame for 3 to 4 mts and add two cups of water and salt. Increase flame and bring to a boil. Now reduce flame, place lid and simmer till the chicken is done. Salna is a watery gravy dish so ensure there is enough liquid. Add more water if required.
6. Once the chicken is cooked, turn off flame. Remove to a serving bowl and garnish with fresh coriander leaves.

 

 

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SARDINES CURRY

 

Ingredients:

1. Sardines in Tomato Sauce – 1 can (I used Goya brand)
2. Sliced Shallots – 2
3. Mustard Seeds – 1/4 tsp
4. Curry Leaves – a sprig
5. Red Chilly Powder – 1/2 tsp
6. Fish Masala Powder – 1.5 tsp (I used Eastern Fish Masala)
7. Black Pepper Powder – 1/4 tsp
8. Salt – to taste
9. Blended Ricebran and sesame Oil – 2 tbsp

Method:

1. Heat oil in a pan and splutter mustard seeds. Saute the shallots and curry leaves for a few minutes.
2. Reduce heat and add 1/2 tsp red chilly powder and 1.5 tsp fish masala powder. Saute for a minute.
3. Add 1/4 cup of water to the pan and mix everything well. Sprinkle 1/4 tsp black pepper powder. Add salt to taste.

 

 

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FISH WITH THAI PEANUT SAUCE

 

Ingredients:

• Fresh fish-3pcs
• Onion, sliced-1/2pc
• Tomatoes, chopped-1/2 cup
• Jalapeño pepper, chopped-1/2 pc
• Mint leaves, chopped- 1 tbsp
• Coriander leaves, chopped-1 tbsp
• Pepper corns and cloves-Few
• Garlic cloves, minced-2-3pcs
• Thai Peanut saute sauce-1tbsp
• Water-1/2 cup
• Spice Mix: 1 tsp red chili powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 2 tsp garam masala
• Salt to taste
• Blended Ricebran oil and sunflower oil- 2tbsp
• Lime wedges for garnish (optional)

Method:

1. Season the fish with salt and chili powder.
2. Heat the pan with frying oil and deep fry the fish.
3. To prepare the curry paste, heat the oil in the pan, add sliced onions and saute until golden brown.
4. Add tomatoes, garlic and the rest of the spices.
5. Mix and saute for a few minutes. Then remove from the heat and blend.
6. Run the mixture through the mesh to get the smooth paste and discard the rest.
7. Return the mixture into the pan, add peanut sauce, pepper corns, cloves, chili pepper and water. Mix well and bring to a boil. Then reduce the heat and simmer for 10 minutes.
8. Add fish pieces, chopped mint and coriander into the curry.
9. Season if required. Garnish with mint leaves and lime wedges and serve hot with steamed rice.

 

 

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ANDHRA FISH CURRY

Ingredients:

• Fish Pieces – 4
• Onion – 2 medium
• Ginger Garlic Paste – 1/2 tsp
• Coriander Powder – 1/2 tsp
• Cumin Powder -1/2 tsp
• Salt – 1 tsp
• Red Chilli Powder – 1 1/2 tsp
• Garam Masala – 1/2 tsp
• Ricebran oil – 2 tbsp

Method :

1. Fry onions in oil till golden brown and add ginger garlic paste. You can add green chillies too with onion and reduce the red chilli powder.
2. When ginger garlic is fried well add cumin powder, coriander powder, salt, red chilli powder and enough water. Give all these a good mix.
3. Now drop the fish pieces in this.
4. One important thing to follow when cooking any kind of fish curry is to take a pan just enough for the pieces to be placed one beside the other without overlapping. Fish is very delicate so try not to mix the curry with spatula. Mix in circular motion by holding the handles.
5. Close the lid and Let all the water evaporate and add garam masala.
6. Finally garnish with coriander leaves.

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LEMON GARLIC TILAPIA

Ingredients:

• Tilapia fillets- 4pcs
• Lemon juice- 3 tbsp
• Butter, melted- 1 tbsp
• Finely chopped- 2 cloves
• Dried parsley flakes- 1 tsp
• Pepper – 2 tsp
• Sesame oil-1 tbsp

 

Method:

1. Preheat oven to 375 degrees F (190 degrees C)
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.
5. Grease the fish with 1 tbsp sesame oil.

 

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TILAPIA WITH WHITE AND TOMATOES

Ingredients-

• Tilapia fillets- 4 pcs
• Butter- 2 tbsp
• Garlic, pressed- 3 cloves
• Fresh chopped basil leaves- 4 pcs
• Large tomato chopped- 1 pc
• White Wine- 1 cup
• Salt and pepper
• Sesame oil-1tbsp

 

Method:

1. Preheat a grill for medium-high heat.
2. Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything.
3. Fold foil up around fish, and seal into a packet. Place packet on a cookie sheet for ease in transportation to and from the grill.
4. Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. Open the packet carefully so as not to get burned from the steam.
5. Grease it with sesame oil and serve.

 

 

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HILSA FISH KALONJI CURRY

 Ingredients:

• Hilsa fish cut into thin pieces-500g
• Black cumin seeds – 1 tsp
• Turmeric powder / haldi -1/2 tsp
• Green chillies-2 to 4
• Blended ricebran and sesame oil- 1 tbsp
• Salt to taste

Method:

1. Shallow fry the Hilsa fish pieces, till golden brown. Keep aside.
2. In a pan, heat 1 Tbsp oil, add about 1 tsp black cumin seeds and let them crackle.
3. Add about a cup of water to it, about 1/2 tsp haldi, salt to taste and let the water come to a boil.
4. Add the fried Hilsa pieces. Split the the green chillies into two or cut them into half and add to the curry.
5. Cook for 2 mins.
6. Hilsa curry is ready. Serve with steamed rice.

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FISH DUM PUKHT

Ingredients:

• Bhetki or any boneless fish – 1 kg
• Onion finely sliced – 4-5 medium pcs
• Ginger- 1 inch cube
• Garlic paste- 4-5 pcs
• Fresh green or rd chilles-5-6pcs
• Turmeric powder- 2 pinch
• Bay leaves-2-3 pcs
• Green cardamom-5-6pcs
• Coriander – 2tsp
• Cinnamon- 1 tsp
• Plain yogurt- 1 cup
• Whole milk-1 cup
• Honey-1 tsp
• Blended ricebran and sesame oil- 2tbsp

Methods:

1. You can use any boneless fish filet or only bhetki fillet and cut it in 2 inch by 2 inch cubes.
2. Cut the onions in thin slices and then fry them in hot oil till brown. If you want to drain out the excess oil then place the fried onion on a thick wad of tissue papers. 
3. Now marinate it. First and foremost save some of the golden fried onion for garnishing later. Then make a smooth paste of the remaining fried onions, plain yogurt, fresh green or red chilies, bay leaves, garlic, ginger, cinnamon, green cardamom, turmeric and coriander powder. Add a dash of oil and coat the fish cubes with this marinade. Also add salt to taste to the marinade and let the fish sit in the fridge for at least 2 hours.
4. In a non stick deep pan which has a tight fit lid we will cook the dum pukht. Add oil and then transfer the whole load of the marinated fish in this.
5. Add in a cup of water, a cup of milk, a tspn of sugar and more salt if required. Then cover and cook on medium low flame for 30-40 mins depending upon the kind of fish and its size. 
6. Do not open the lid of the dum pukht or increase the temperature. In case you don’t have a vessel with a snug lid you can use some flour dough to seal the cooking environment.
7. Serve the fish dum pukht with some fried crisp onion on top.

 

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CHICKEN KOLAHPURI

Ingredients:

For Marination:

 1.Chicken Drumsticks – 1/2 kg
2.Red chilly powder – 2 tbsp
3.Turmeric – 1/2 tbsp
4.Ginger garlic paste – 1 tbsp
5.Lemon juice – 2 tbsp
6.Salt to taste

For Masala :

1.Oil – 4 tbsp
2.Cloves -4
3.Green cardamom – 2
4.Black cumin – 1 tbsp
5.Coriander seeds – 2 tbsp
6.Pepper corns – 1/2 tbsp(I used powder)
7.Garlic pods chopped -3
8.Star anise -1
9.Bay Leaf -1
10.Sesame seeds – 1 1/2 tbsp(I used powder)
11.Onions sliced – 2 big
12.Tomato Puree – 2 cups(click here for recipe)

For Curry:

1.Ricebran Oil – 2 tbsp
2.Red chilli powder -2 tbsp
3.Turmeric – 1 pinch
4.Garam Masala – 3/4 tbsp
5.Salt to taste

Method:

     1.Wash the chicken drumstick well under cold running water.

2. Pat dry them on a kitchen towel.
3. Make fine slits on them to allow the marination go in.
4. Sprinkle all the ingredients mentioned under marination and give a good mix gently. Refrigerate for at least 3 hours and over night is best.
5. Take out from the fridge 30 min before you start cooking the chicken.
6. Start roasting all the spices in oil one by one.
7. Add in the onions and fry till it is golden brown.
8. Allow it to cool down and blend it into a smooth paste. If you add water also while grinding it is totally fine.
9. Make your tomato puree ready .Heat a tbsp of oil in a deep bottomed kadai and pour in the onion puree .Cook it for a minute and add tomato puree. Cook it for 5 minutes until raw smell goes off.

    11.Add in red chilly powder, turmeric salt. Mix well and cook it on low flame with covered lid for 5 minutes until the gravy is half thickened.

12. Add in the marinated chicken pieces and cook it on low flame with a closed lid until the chicken turns soft. This would take a good amount of 30 minutes. Keep checking in between to avoid getting burnt.

13.Adjust salt and pour in little water if you feel the curry thickens more than required.

14. Sprinkle garam masala five minutes before you switch off the stove and serve hot with rotis or rice.

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CHICKEN IN MINT AND CORIANDER GRAVY

 

Ingredients:

• Chicken, cut into medium-sized pieces-1kg
• Onions, chopped finely-3pcs
• Large tomatoes, chopped-2pcs
• Ginger paste-1 tsp
• Garlicpaste-1 tsp
• Coriander powder-1 tsp
• Turmeric powder-1 tsp
• Grated Coconut -1/2 cup
• Chopped coriander leaves -2 tsp –
• Chopped mint leaves -2 tsp
• Mint leaves (whole)-2pcs
• Chilli powder-2 tsp
• Salt to taste
• Blended Ricebran and soyabean oil-2tbsp

Method:

1. Grind the coconut and half the onions to a smooth paste.
2. Heat oil in a pan and fry the remaining onions until golden brown.
3. Add the coconut-onion paste and fry for about 5 minutes on low heat.
4. Add the chilli powder, ginger paste, garlic paste, coriander powder, turmeric powder, and tomatoes, and keep frying until the tomatoes are reduced to pulp.
5. Add the chicken and mix well.
6. Add salt, 2 cups of water, mint, and coriander leaves, and simmer until the chicken is cooked well and the gravy is thick.
7. Garnish with mint leaves topping.
8. Serve hot with rice or chapati.

 

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STIR COURGETTES WITH FRIED EGGS

Ingredients:

1. Courgette peeled and diced-200gm
2. Eggs-2pcs
3. Water-2 tbsp
4. Oyster sauce-½ tbspn
5. Soy sauce-1 tbspn
6. Finely chopped garlic-2 cloves
7. Honey-½ tbsp
8. Ricebran and soyabean blended oil-2tbsp

Method:

1. Begin by heating 2 tbsp of cooking oil in a pan on a high heat, then add in 2 cloves of finely chopped garlic and fry for about 15 seconds. Then add in 1 peeled and diced courgette, and stir fry with the garlic for about 1 minute.
2. Now push the courgettes to one side of the wok, and add 2 eggs to the clear side on the wok. Scramble the eggs for a few seconds then mix them with the courgettes.
3. Next add 1/2 tbsp of honey , 1 tbsp of soy sauce, 1/2 tbsp of oyster sauce, and 2 tbsp of water to the wok. Stir fry everything for a final 2 to 3 minutes until the courgettes have softened and absorbed the flavour of the sauce. Then serve and enjoy with some steamed rice.

 

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CHICKEN SALAD WITH HAZELNUTS

Ingredients-

1.  Boiled chicken-1 ½ cups
2. Chopped roasted hazelnuts-¼ cup 
3. Finely chopped celery-½ cup
4. Chopped red onion-¼ cup
5. Chopped fresh parsley-2 tbsp
6.  Lemon juice-2 tbsp 
7. Ground pepper-1 tsp
8.  Red cherry tomatoes-8pcs(optional)
9. Salt as per taste
10. Sesame oil-1 tbsp

 

Method:

Mix all ingredients all together and grease it with sesame oil. Garnish it with red cherry tomatoes.

 

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CHICKEN  CHICKPEA CURRY

Ingredients:

• Chicken- 250gms
• Sesame oil-3 tbsp
• Medium Onions, finely chopped-2 medium
• Garlic cloves, thinly sliced-4cloves
• Ginger root, finely chopped-2 tbsp
• Garam masala-1/2 tbsp
• Cayenne pepper-1/8 tsp
• Whole tomatoes-4pcs
• Chickpeas, rinsed and drained-20 gm
• Coconut milk-¾ cup
• Honey-1 ½ tsp
• Medium shreds of roasted chicken-1 ¾ cup
• Plain yogurt-½ cup
• Cilantro, coarsely chopped-¼ cup
• Lemon, cut into wedges-1pc

Method:

       1.Boil the chicken and keep aside.

       2. Meanwhile, heat the oil in a heavy pot over medium-low heat. Add the onions, garlic, ginger, garam masala, and cayenne pepper and cook, stirring occasionally, until the onion is softened, about 5 minutes.

       3.  Add the tomatoes and their juices, and the chickpeas. Using a potato masher or the back of a large wooden spoon, mash about half of the chickpeas.

         4. Bring the mixture to a simmer and cook, stirring occasionally, for 10 minutes, then stir in the coconut milk, honey, and salt, and cook for 5 minutes more.

         5. Pour the masala over the chicken, spoonfuls of yogurt, cilantro, and a squeeze of lemon juice on top leave it for 5 min in low flame

         6.Dish is ready to serve.

 

 

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DOI MACH

Ingredients:

• Large rohu fish/aar/bhetki-5-6 medium
• Turmeric powder-2 tsp
• Sized onions-3 medium
• Garlic-3-4 pods
• Ginger paste-1/2 tsp
• Chilies-4 green
• Curd-1 cup
• Bay leaves(Tej pata)-1pc
• Cinnamon(Darchini)-1/2 stick
• Cloves-4pc
• Cardamoms-3pcs
• Jeera powder-1 tsp
• Coriander powder-1 tsp
• Water-1 cup
• Salt to taste
• Rice bran oil-4 tbsp

Method:

1. Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes.
2. Cut Onions into big slices. Cut the garlic pods into pieces.
3. On a hot kadai, heat 2 table spoons of oil. Add the fish pieces and fry well. Take the fish out and set aside.
4. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green chilies. Take them out; cool them for a minute or so. Put the fried onion, garlic, ginger chilies back into a mixer and grind curd
5. Heat remaining oil in the kadai. Add tej pata. Then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add the ground paste of onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of jeera powder and 1 teaspoon of dhone powder. Keep stirring for 3 minutes.
6. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, the remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through. Adjust salt according to taste.

 

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POMFRET MACHER JHAL

Ingredients:

• Pomfret fish each cut into half-2pcs
• Turmeric powder-2 tspn
• Mustard seeds paste-3 tbspn
• Green chilies-4pcs
• Black cumin seed-½ tsp
• Sesame oil-2 tbspns
• Red chili powder-1 tspn
• Salt to taste

Method:

1. Clean and cut fish into half. Rub salt and turmeric into them.
2. Grind mustard seeds into paste with green chilies, tomatoes, salt and water as needed.
3. In pan, heat oil. Slide in the fish and fry well. Keep aside.
4. In the remaining oil, add black cumin seeds and 2 slit green chilies.
5. Make a paste of 1tsp turmeric powder, red chili powder and 2tsp of water. Add it in the oil and keep stirring till dry.
6. Add mustard paste and keep stirring till dry. Add water and let it simmer. Add fish, cover and cook till fish is done.

 

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MURG TIKKA MASALA

Ingredients:

• Chicken leg cubes, boneless-1 kg
• Fennel seeds (saunf)- 1 tsp
• Garlic, chopped-2 tbsp
• Onion chopped200 gm
• Tomatoes, chopped-150 gm
• Ginger, chopped-1 tsp
• Green chillies-2-3pcs
• Lemon juice-2 tbsp
• Tomato paste-1 tbsp
• Red chilli powder-1 tbsp
• Black pepper, crushed-1 tsp
• Cumin powder, roasted-1 tsp
• Salt to taste
• Blended rice bran oil and sunflower-3 tsp
• Fresh coriander

Method:

1. Heat rice bran oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Sauté for a while.
2. Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.
3. Meanwhile, fry curry leaves and crush them.
4. Add the boneless chicken cubes, tomato paste and lemon juice and stir for a while.
5. Add the other dry spices and mix well.
6. Cook on a low flame, with a lid on top for about 10 minutes.
7. Add the crushed curry leaves and mix well. Serve the dish garnished with fresh coriander.

 

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PRAWN CHILLI FRY

Ingredients:

• Prawns-200 gms
• Onion sliced-1 large
• Curry leaves-1 sprig
• Ginger garlic paste-2 tsp
• Turmeric powder-1 tsp
• Chillies chopped-3pcs
• Kokum-3 pcs
• Lime juice-1 tsp
• Blended ricebran and sesame Oil-2tbsp
• For Garnish Chopped coriander leaves

Method:

1. Peel and wash the prawns. Apply salt & turmeric powder generously and set aside.
2. In a frying pan, heat 2 tablespoons of oil and put in the curry leaves, sliced onions, garlic and chillies and fry till the onions are soft.
3. Add the prawns and chilli powder and keep frying till the prawns are cooked.
4. Sprinkle a little salt and kokum. Squeeze 1/2 a lime juice and garnish with coriander leaves

 

 

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CHICKEN REZALA

Ingredients:

• Chicken-250 grams
• Onion -75 gm
• Curd   3/4th Cup
• Green chilies -2-3 pieces
• Bay leaf -1 piece
• Ginger garlic paste -2 and ½ tablespoon
• Coriander powder  -½ tablespoon
• Jeera powder -½ tablespoon
• Whole garam masala -1tsp       
• Cashewnut and magaz paste -1 tablespoon
• Metha Ittar -1 drop (opt)
• Whole Black pepper – ½ tablespoon
• Butter – 1tsp
• Salt to taste
• Rice bran oil- 2 tbsp

Method:

1. Wash and clean the chicken piece and with 1 tbsp curd and 1/2 tsp ginger garlic paste. Keep aside and marinate for at least 1 hour
2. Make a paste of onion
3. Heat oil in a karahi, add whole garam masala, Bay leaf, whole black pepper corn, coriander powder,jeera powder, green chilies and salt and mix them well. Saute for a minute and then add the Onion paste. When onion paste is slightly red add ginger garlic paste and cashew nut and magaz paste. After a minute add the curd slowly and mix well.
4. When all is mixed well, add chicken pieces. Stir well and cook on low flame with the lid on for 30 minutes. Add salt as required. Stir in between. Add water if required.
5. Once the gravy is cooked (look out for oil traces floating on top) and chicken turns tender, stir for a few seconds and remove it from the fire. Add meetha Itar.
6. To garnish heat 1 tbsp butter in another pan, add about 10 to 15 onion rings. When slightly cooked, temper the curry with this flavored of onion.

 

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SPICY PRAWNS WITH SWEET DIPPING

Ingredients:

• Large tiger prawns, deveined and shelled, but tail on-8pcs
• Garlic crushed-2 cloves
• Red fresh chilli, sliced-1pc
• Spring onion diced-1pc
• Basil-few nos
• Lemon juice-1tbsp
• Apple cider vinegar-1 tbsp
• Salt and pepper
• Sesame oil- 1tbsp

For the dipping sauce:

• Orange marmalade-2 tbsp
• Pinch of salt
• Vinegar-2tbsp
• Lemon juice-2tbsp
• Chopped parsley-1/2 tsp

Method:

1. In a very hot pan, heat the oil, add the garlic, chillies, spring onion and the prawns.
2. Add white vinegar, salt, pepper and chillies.
3. Cook on very high flame.
4. Add the lemon juice.

For the dipping sauce:
Warm the marmalade, over low heat and add all the ingredients.

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MANGO CHICKEN CURRY

Ingredient:

• Chicken thighs with bones removed, cut into small pieces-500g
• Coconut cream (400ml)- 1 can
• Mustard seeds-1 tsp
• Curry leaves (or bay leaves)-6pcs
• Cardamom pods-6pcs
• Cinnamon sticks-2pcs
• mango, peeled and cubed-1pc
• Onions-2pcs
• Garlic-2 cloves
• Ginger-1 inch
• Chillies-2
• Chilli powder-1-2 tsp
• Turmeric powder-1 tsp
• Fennel seeds-2 tsp
• Salt
• Blended ricebran and sunflower-3tbsp

Method:

1. Roughly chop the onions garlic, ginger and chillies and then blend them till paste.
2. Mix a large splodge of coconut cream with a bit of the paste (keep most of it aside for later) and thoroughly cover the chicken pieces with it. Put in a non-metallic bowl and marinate for as long as possible – overnight if you can.
3. Heat your oil in a pan then throw in the  mustard seeds, curry/bay leaves and cardamom pods
4. When the mustard seeds start to pop, pour in the remaining spice paste and add the cinnamon sticks.
5. Turn the heat down a bit and stir for a few minutes – until you start to see the oil and paste separate.
6. Take the pan off the heat, pour in the coconut cream and mix it well.
7. Return to the heat and slowly bring it back to a gentle boil then add the chicken and mango.
8. Leave it on a low heat for about 10 minutes or so. (Put the lid on if it looks like your sauce is reducing too much.)
9. Add salt to taste.

 

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CRAB CAKE

Ingredients:

• Fresh picked crab -4 pcs
• Minced celery-⅓ cup
• Garlic minced-1 clove
• 1 egg
• Minced parsley-2 tbsp
• Horseradish mustard-1 tsp
• Dry breadcrumbs or cracker crumbs-2 tbsp
• Salt and pepper as per taste
• Dry bread crumbs for dredging-1 cup
• Butter-2-3 tbsp
• Sesame Oil-2 tbsp

Method:

1. Look over the crab meat carefully to find any stray bits of shell.
2. Saute the celery and garlic in the oil for about 5 minutes until soft but not browned.
3. Mix the crab, egg, vegetables, seasoning and 2 tablespoons crumbs together to make a soft dough.
4. Form 4 patties and dredge well in crumbs.
5. Refrigerate 30 minutes, or up to 6 hours to set.
6. Melt butter over medium high heat and add the cakes.
7. Fry 3 minutes until golden brown, then flip and reduce the heat to medium.
8. Fry 3-4 more minutes.
9. Serve with lemon wedges or tartar sauce.

 

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CRAB STUFFED VEGGIES

Ingredients:

• Crab meat and top shell of 8 pieces steamed blue crabs
• Potato diced-1 medium
• Carrot diced-1 medium
• Bread crumbs-1/2 cup
• Onion, minced-1 medium
• Long green chili (siling pansigang), chopped-1 piece
• Tomato, diced-1 medium
• Dried parsley-3 tsp
• Garlic powder-2 tsp
• Salt-2 tsp
• Ground black pepper-1 tsp
• Cooking oil for sautéing-2 tbsp
• Raw eggs-2 pieces
• Blended ricebran and sesame oil-3tbsp

Method:

1. Heat pan and pour-in 2 tablespoons of coooking oil.
2. Saute onion and tomatoes.
3. Add potato and carrot. Cook for 3 to 5 minutes
4. Put-in the long green chili and crabmeat (you may include the juice of the crab for additional flavor). Cook for 2 minutes.
5. Add parsely, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
6. Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
7. Stuff each crab shell with the mixture.
8. Heat a pan and pour-in 1 cup of oil.
9. When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffing. This will slowly cook the stuffing.
10. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
11. Turn off the heat and transfer to a serving plate.

 

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NADAN CHICKEN CURRY

Ingredients:

    1.  Chicken – 1 kg (cut into medium size pieces)

2. Onion – 6 (sliced thinly)
3. Ginger – Garlic paste
4. Mustard seeds – 1/2 tsp
5. Fenugreek seeds – 1/5 tsp
6. Red chili Powder – 1 tbsp
7. Coriander Powder – 2 tbsp
8. Turmeric Powder – 1/2 tsp
9. Crushed Whole Spices – 1″ cinnamon, 2 cloves, 2 cardamom, 1 tsp Fennel seeds, 1/2 tsp Peppercorns
10. Curry Leaves – 2 sprigs
11. Magaz paste – 2-3 tbsp
12. Seasame oil – 2 tbsp

Method:

1. Heat the oil (sesame oil) in a heavy bottomed pan and crackle the mustard seeds.
2. Reduce the heat and add the fenugreek seeds. Fry for few seconds.
3. Add the ginger-garlic paste, curry leaves and crushed whole spices.
4. Cook for about half a minute.
5. Add the sliced onions and sauté. Add some salt to speed up the process.
6. Saute on medium heat for 10-15 minutes till it become golden brown and pasty.
7. Add the salt, turmeric powder, coriander powder and chili powder. Mix together and fry for few seconds to awaken the aroma of the spices.
8. Add the chicken pieces and toss to coat with the spices.
9. Cover and let it cook in its own juices for about 5 minutes.
10. Add required amount of water. Cover and cook on medium heat for about 10 minutes.
11. Add the magaz paste at this stage. Reduce the heat and cook covered for another 10 minutes till oil separates from the gravy.
12. Finally add a pinch of the crushed spices and some fresh curry leaves.
13. Switch off and keep covered till you are ready to serve.

 

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POMFRET OKRA CURRY

Ingredients:

1. Pomfret -1pc
2. Small okras-10nos
   3. Tomato (cut into wedges)-1no.
   4. Fish curry powder-1 tsp
   5. Sprigs of coriander -2
   6.Blended ricebran and sesame oil-2tbsp
   7. Salt to taste

Spice Paste:

Garlic- 1 clove
Lemon grass (white part only)- 1 stalk
Shallots-4nos.
Dried chillies -6-7pcs
Prawn paste-1/2 tbsp

Tamarind Juice:

Water-1 1/4 cup
Tamarind pulp (size of a small ping pong ball)

Method:

1. Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
2. Soak the tamarind pulp in warm water for 15 minutes .
3. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
4. Heat oil and fry the spice paste for 2 minutes or until fragrant.
5. Add the tamarind juice, fish curry powder and bring to boil.
6. Add the tomato wedges and okras and bring to boil.
7. Add the fish and salt.
8. Simmer on low heat for 5 minutes or until the fish is cooked.
9. Serve hot.

 

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SOUTHWEST EGG ROLLS

Ingredients:

• Fresh baby spinach, chopped-1 cup
• Finely chopped red onion-2 tbsp 
• Finely chopped sweet red pepper-2 tbsp
• jalapeno seeded and minced-1pc
• Blended ricebran and soyabean oil-1 tbsp
• Frozen corn, thawed-1/3 cup
• Black beans, rinsed and drained-¼ cup
• Salt-1/8 tsp.
• Few cayenne pepper pcs
• ground cumin-1 tsp
• Reduced-fat cheddar or reduced-fat mexican cheese blend-¾ cup
• Reduced-fat cream cheese- 15g
• Wonton wrappers-30pcs
• Cooking spray

Method:

1. In a large frying pan , sauté the spinach, onion, red pepper and jalapeno in oil until tender. 
2. Stir in the corn, beans, and seasonings then heat through. Remove from the heat. Sitr in shredded cheese and cream cheese until melted.
3. Position a wonton wrapper with one point toward you.  (Keep remaining wrapped covered with a damp paper towel until ready to use.) Place 2 tsp. of filling in the center of wrapper. 
4. Fold bottom corner over filling; fold sides toward the center over filling. Roll toward remaining point. 
5. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
6. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. 
7. Bake at 425°F for 8-10 minutes or until golden brown, turning once.

 

 

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PALEO CHICKEN SCOTCH EGGS

Ingredients:

• Boneless, skinless chicken breasts-600g
• Hard boiled eggs, peeled-8pcs
• Cloves garlic, smashed-3pcs
• Red bell pepper, chopped-½pc
• Large jalapeno pepper, seeded and chopped-1
• Fresh ginger, chopped-2 tbsp
• Fresh coriander, chopped-2 tbsp
• Tomato paste-2 tbsp
• Paprika-1 tbsp
• Dijon mustard-1 tbsp
• chipotle powder-1 tsp
• Fine sea salt-1 tsp
• Freshly cracked black pepper-1 tsp
• Ground fivespice-½ tsp
• Whole anise seeds-1 tsp
• Whole fennel seeds-1 tsp
• Onion powder-1 tbsp
• Garlic powder-1 tbsp
• Sesame oil-1 tablespoon

Method:

1. Preheat the oven to 375F.
2. Lightly grease a muffin pan with1 tablespoon of sesame oil then set aside.
3. Add all the ingredients except chicken and hard boiled eggs to the bowl of your food processor and process until it reaches the consistency of a thick paste, about 1 minute.
4. Add the chicken and process on pulse until the meat is finely ground and all the ingredients are completely incorporated. Divide into 8 equal portions.
5. Lay a piece of plastic film onto your work surface and place one portion of meat right in the center. Flatten the meat into a roughly half inch thick circle, then place an egg in the middle.
6. Gently slide your hand under the plastic wrap and lift the whole thing up. Use the plastic film to shape the meat around the egg until the egg is completely wrapped, then finish “shaping” it with your bare hands.
7. Place the finished egg in the muffin pan and repeat process with the remaining eggs and meat.
8. Place the Scotch eggs in the oven and set the timer for 25 minutes.
9. After 25 minutes, take the pan out of the oven and carefully tilt it over the sink to drain the liquid that has accumulated in the cups.
10. Place the pan back in the oven and continue cooking the eggs for an additional 5 minutes, or until nice and golden in coloration.
11. Remove eggs from pan and set to “dry out” and cool on a cooling rack for about 5 minutes.
12. Serve warm or cold, with a side of greens.

 

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CHICKEN WRAP

Ingredients:

 For masala

• Chicken- 200 gm.
• Egg-1
• Onion-1 (chopped).
• Ginger / garlic paste -1 / 2 tsp.
• Green chilly -3 nos.
• Turmeric Powder-1 / 4 tsp.
• Chilli powder- 1 / 2 tsp.
• Pepper Powder-1 / 2tsp.
• Garam Masala powder -1 / 4 tsp.
• Bell peppers-2nos.
• Coriander leaves-1 tablespoon.
• Maida / All purpose flour -1 / 2 cup.
• Water enough to make batter.
• Oil-Ricebran oil- 1 tbsp.
• Salt to taste.

Method:

1. Cook chicken with little turmeric powder, pepper powder and salt. Peel it and keep it aside.
2. Heat 1tbsp oil in a pan, add chopped onion, ginger / garlic paste and green chilly. Sauté for some time until the onion becomes soft.
3. Add turmeric powder, chilli powder, pepper powder and Garam masala powder. Sauté it for 1 minute. Transfer the cooked chicken to it, mix well. Add some coriander leaves. Now the chicken masala is ready.
4. In a bowl, add maida/all purpose flour, salt and enough water to make a thin consistency batter.
5. Heat a non-stick pan on medium heat and pour little batter to form a small dosa.
6. Place the dosa in a plate , fill with 1 tbsp of the chicken stuffing in the center and fold it like a box. Add bell peppers stuffing. Repeat the same with the rest.
7. In a bowl, beat the egg well with a pinch of salt. Heat oil in a pan, dip each prepared box in the egg batter and shallow fry in medium flame. Flip when one side turns golden brown colour.
8. Enjoy the yummy, tasty erachi petti with tomato ketchup or lemon.

 

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PRAWN MALAI CURRY

 

Ingredients:

• Prawns – 1 kg, shelled
• Turmeric Powder – 3 tsp
• Salt – 2 tsp
• Thick Coconut Milk – 1/2 cup
• Water – 3 cups
• Sesame Oil – 1 tablespoon
• Onion – 1, large, chopped
• Red Chilli Powder – 1 tsp
• Green Chillies – 3, chopped

Method:
1. Mix salt and turmeric powder in a bowl.
2. Add the prawns and marinate for 30 to 45 minutes.
3. Meanwhile, combine the coconut and water in another bowl.
4. Heat oil in a pan over moderate flame.
5. Fry the marinated prawns till golden brown.
6. Remove and keep aside.
7. Fry the onions  in the same oil till golden brown.
8. Add red chilli powder and stir-fry for 2 minutes.

 

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HONEY LEMON CHICKEN

Ingredients:

• Chicken breasts-600g
• Sesame oil-1 tablespoon
• Ginger (grated)- 1 tablespoon
• Lemon (juice and zest)- 1pc
• Honey-2 tablespoons
• Chicken stock-1/4 cup
• Salt and Pepper to taste

Method:

1. Season the chicken with salt and pepper.
2. Heat the oil in a pan.
3. Add the chicken and saute until golden brown and cooked through and set aside.
4. Add the ginger and saute until fragrant, about a minute.
5. Add the lemon juice and zest, honey, stock, salt and pepper and reduce to thicken.
6. Pour the honey lemon sauce over the chicken.

 

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SHAMMI KABAB

Ingredients:

• Mutton kheema : 500 gm
• Channa dal : ½ cup
• Garlic ginger paste : 1 tsp
• Coriander powder : 2 tsp
• Jeera powder : 1 tsp
• Garam masala powder : 2 tsp
• Red chilli powder : 1 tsp
• Eggyolks : 2 nos
• Salt : as required
• Ricebran Oil – 1 tbsp

 Method:

1. Boil the kheema, bengal gram, garlic ginger paste, coriander powder, jeera powder, red chilli powder, garam masala powder and salt with a little water.
2. Take a pan and cook for 35 – 40 minutes till the kheema and bengal gram are cooked and the water has dried up.
3. Cool the mixture and grind to a fine paste.

 

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FISH PUMPKIN CURRY

 

Ingredients:

• 2 tablespoon blended ricebran and sunflower oil.
• 1(200g) brown onion, sliced thinly
• 1/4 cup(75g) red curry paste
• 2/3 cups(410ml) coconut milk
• 1 cup(250ml) fish stock
• 600g pumpkin, cut into 2cm cubes
• 230g baby corn, halved lengthways
• 2(400g) red capsicums, coarsely chopped
• 6(180g) white fish fillets, skin on
• 1 tbspn fish sauce
• 2 tbspn lime juice
• 2 tspn brown sugar
• 150g baby spinach leaves

Method:

1. Heat half the oil in a large saucepan. Stir onion over heat until softened. Add paste and continue stirring until fragrant.
2. Add coconut milk, stock, pumpkin, corn and capsicum, then place lid on saucepan. Simmer over low heat, stirring occasionally, for about 10 minutes or until vegetables are tender.
3. Meanwhile, heat remaining oil in a large frying pan. Pan-fry fish, skin-side down, about 3 minutes or until skin is crisp. Cook other side until cooked as desired.
4. Stir sauce, juice into vegetable mixture; stir in spinach. Divide curry among serving bowls; top each with two pieces of fish.

 

 

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CHILI CHICKEN

 

Ingredient:

250 gms boneless chicken breast (cut into 1 inch cubes)
1 egg white
1 tsp salt
4 tsp red chilly sauce
2 -3 tsp cornflour
1 tblspn soy sauce
2 tblsp tomato ketchup
1 tsp white vinegar
2 tblspn Ricebran oil
1/2 tsp ginger paste
1 tsp garlic paste
1 big onion sliced long
1/2 cup capsicum (cut into big cubes)
1 -2 green chillies

Sesame seeds-1 teaspoon(occasionally)
Green corainder and green onion for garnish
Ricebran Oil for frying.

Method :

• Marinate the chicken pieces in egg white, 1 tsp salt, 2 tsp red chilly sauce and 2 -3 tsp cornflour. Mix well and keep for 10 – 15 minutes.
• In a bowl mix 2 tsp red chilly sauce, soy sauce, tomato ketchup and white vinegar. Keep aside for later use.
• Now heat rice bran oil for frying in a kadai/wok and fry the chicken pieces separately for 2 -3 minutes. Do not over fry otherwise the chicken will get hard. Take them out on a paper tissue.
• In a separate pan heat 2 tblspn oil and add garlic and ginger paste. Fry till golden color and then add sliced big onion and capsicum cubes and slit green chillies. Stir fry on high flame for 2 -3 minutes. Do not over cook the vegetables. The vegetables should be crunchy.
• Now lower the flame and add the sauce mixture and 1/4 cup of water. Mix well.
• When slightly thick and dry, shut the flame and move it in a serving platter.
• Garnish with green chopped coriander and green onion .Serve hot.
• You can sprinkle seasame seeds for better nutritional benefits.

 

 

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COCONUT POACHED FISH

Ingredient:

• 1 1/2 cups(300g) basmati rice
• 400ml coconut milk
• 3 cm(15g) fresh ginger, thinly sliced
• 1 clove garlic, thinly sliced
• 1 tbspn fish sauce
• 2 tbspn ambal oelek
• 1 tbspn honey
• 4(180g) firm white fish fillets
• 250g frozen spinach, thawed, drained
• 2 tbspn lime juice
• 2 green onions, thinly sliced
• 2 tbspn fried shallots
• 1 teaspoon sesame oil

Method:

1. Cook rice in a large saucepan of boiling water until tender then drain.
2. Meanwhile grease the pan with 1 teaspoon sesame oil, combine coconut milk, ginger, garlic, sauce, honey and ambal in the pan; bring to the boil.
3. Reduce heat and simmer uncovered for 10 minutes.
4. Add fish and simmer, covered, about 10 minutes or until fish is cooked. Remove fish from pan.
5. Add spinach and juice to pan. Stir until hot.
6. Serve fish with coconut spinach and rice. Sprinkle with green onion and fried shallots.

 

 

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CHICKEN CHETTINAD

 

Ingredients:

For Masala:

• Poppy seeds – 3 tsp
• Cinnamon – 1 inch piece
• Cardamom – 3-4
• Cloves – 2
• Cumin Seeds – 1/2 tsp
• Coriander seeds – 1 tsp
• Fennel seeds – 1 tsp
• Grated coconut or Coconut powder – 4 tbsp
• Chicken – 800 gms
• Onions – 1 medium, finely chopped
• Turmeric powder – 1/4 tsp
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Curry leaves – 8-10 (add extra if desired)
• Red Chilli powder or green chillies – to taste (I used 5-6 hot green chillies finely chopped for extra spice)
• Tomatoes – 1 medium, finely chopped
• Lime juice – a few drops (optional)
• Salt – to taste
• Blended ricebran and sesame oil – 2 tbsp
• Water – as per desired consistency
• Cilantro – to garnish

Method:

1. Heat a pan and add 1 tsp oil, once hot add the masala ingredients for grinding i.e. – poppy seeds, cinnamon, cardamom, cloves, cumin seeds, coriander seeds, fennel seeds and grated coconut.
2. Keep stirring a couple of minutes till the seeds change color. If using grated coconut stir till the coconut looks dry and changes color. Transfer to a bowl and let the masala cool.
3. Once cooled grind it to a smooth paste. You can either grind it along with the ginger and garlic or you can mix the ginger garlic paste with the ground masala at this stage and keep aside.
4. Heat oil in a pan or wok.
5. Add the finely chopped onions and fry them with little salt. Cook till they turn translucent.
6. Add turmeric powder, chopped green chillies, curry leaves, ginger garlic paste, ground masala paste and mix with 2-3 drops of water. Mix well and cook for minute or two.
7. Add the chopped tomatoes and cook till oil starts separating.
8. Add the chicken and mix thoroughly till the chicken pieces are coated with the spices.
9. Cover and cook for 3-4 minutes, stirring in between.
10. Add little water or as required as per the desired consistency of the gravy.
11. Mix and let it cook covered till the chicken is done and the gravy is of desired consistency.
12. Add a few drops of lime juice if required and mix.
13. Garnish with cilantro. Serve hot with roti or naan or even rice.

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FENNEL CHICKEN 

Ingredients:

• Chicken – 600 gms (approx). I used half of a whole chicken
• Fennel seeds – 1 tbsp
• Black Peppercorns – 1 tbsp
• Yogurt, well beaten – 1/2 cup
• Ginger paste – 1 tbsp
• Garlic paste – 1 tbsp
• Onions, thinly sliced – 1 large or 2 small
• Green Chillies, slit length wise – 7-8
• Bay leaf – 1 large
• Salt – to taste
• Sesame Oil – 3 tbsp
• Green chillies finely chopped – (optional) to garnish
• Lime juice – to garnish
• Cilantro, finely chopped – to garnish

 

Method:

1. Dry roast fennel seeds and black peppercorns. Let them cool down and then grind to a powder.
2. Marinate chicken with well beaten yogurt, ginger garlic paste, and half of the ground spice powder. Keep the marinated chicken in the refrigerator for anytime between half an hour to 10 hours. The more you marinate, the better.
3. Heat oil in a deep pan.
4. Once hot, add a bay leaf and the onions. Fry them with a pinch of salt.
5. As the onion starts browning add the remaining ground spice powder and mix well.
6. Next add the marinated chicken and fry on high for a couple of minutes.
7. As the chicken starts browning reduce the flame to a medium and cover and cook. Keep stirring in between and if required add a few drops of water. Usually I don’t have to add any water as this is not a curry dish and there will not be much gravy.
8. Adjust salt and if required add red chilli powder. I usually add a lot of green chillies

 

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FISH MANCHURIAN

Ingredients:

• Boneless fish fillets, cut into 1 and 1/2 inch pieces – 4 to 5. I used Tilapia for this recipe but one can try with other types too.
• Lime juice – 1 tbsp
• Salt – to taste
• Red Chilli powder – to taste
• Ginger paste – 1/2 tsp
• Garlic paste – 1/2 tsp
• Egg – 2
• Corn starch – 2-3 tsp
• Blended Ricebran oil and sesame oil– 2 tbsp (to deep fry)

 

For Sauce:

• Onions, finely chopped – 1 medium-sized
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Green chillies, chopped – 3
• Soy sauce – 1 tbsp
• Sugar – 1 tsp (or to taste)
• Salt – to taste
• Lime juice – 3-5 drops (optional / to taste)

For garnish:

• Cilantro leaf
• Dried Parsley
• Red Chilli Pepper

Method:

1. Marinate the cut fillets in a bowl with lime juice, salt, red chilli powder, ginger and garlic paste for 15 minutes.

2. Break 2 eggs in the fish mixture, add corn starch to it and mix well. Let the fillets be marinated in this batter for another 5-10 minutes.

3. Heat sufficient oil in a pan for deep-frying (2 tbsp approx.).

4. Once the oil is hot, deep fry the fish fillets in small batches, till almost done. Drain from the oil and keep aside on an absorbent paper.

5. Keep aside the remaining batter for further use.

6. Leave about 2 tsp of oil in the pan and remove any excess oil. Reheat the pan, if required.

7. Add the chopped onions and green chillies and fry well.

8. Add ginger and garlic paste and mix well.

9. Add soya sauce, salt and sugar, mix well, cover and cook for 3-4 minutes.

10.Add the fried fish pieces and mix well for a minute.

11.Add the left over batter to the mixture and mix well. Let the egg in the batter cook and coat the entire mixture.

12. Sprinkle a few drops of water if the mixture dries up. Cover and cook for a minute.

13. Adjust salt and add few drops of lime juice if required. Mix well.

14. Garnish with dried parsley, cilantro leaf and red chilli pepper.

 

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MUTTON FRENCH BEANS TOMATO

 

Ingredients:

• 600g mutton, chopped
• 1 large red onion, chopped
• 1kg French beans, washed and chopped
• 600g tomato paste
• 225ml water
• Salt and freshly ground black pepper to taste
• 1 tsp chopped fresh mint leaves
• 2 tbsp (Blended Rice bran oil and sunflower oil)

 

Method:

1. Heat 2 tbsp Blended rice bran oil and sunflower oil in a large frying pan over medium high heat. Add mutton and onion and cook until meat is browned.
2. Stir in beans and cook for about 10 minutes, stirring occasionally.
3. Pour tomato paste, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender.
4. Check halfway through cooking – if there is too much liquid, simmer uncovered for the remaining 30 minutes.

 

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EGG POPPY CURRY

Ingredients:

• 3 boiled eggs.
• 1/2 tsp cumin seeds
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• pinch of roasted methi powder
• Pinch of roasted cumin powder
• 1 tbsp tamarind extract
• 1/2 tbsp khus khus/poppy seeds, roasted and ground to a paste by adding little tea spoon water
• Coriander leaves for garnish(optional)
• Salt to taste
• 2 tbsp oil (Blended Rice Bran oil and sesame oil)

 

Method:

1. Add 1 tsp of oil (Blended Rice Bran oil and sesame oil) in a cooking pot add the boiled eggs (before adding cut them into two halves) and roast them. Remove and keep aside.
2. In the same pot, add 1 tbsp of oil. Once hot, add cumin seeds and as they dance around, and allow to splutter. Add ginger garlic paste and sauté for 2-3 minutes.
3. Add salt to taste, red chili powder, turmeric powder, coriander powder, cumin powder, roasted methi powder and combine well. Add 2 cups of water and cook for 3-4 minutes, till it comes to a boil. Add the roasted poppy paste, tamarind extract and cook on medium high flame for 3 minutes.
4. Cover with lid and cook on medium low flame for 5 minutes. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted eggs and cook on low to medium flame for 15 minutes. Or till the gravy turns thick. Turn off heat. You can garnish with fresh coriander leaves or dried oregano leaves.
5. Serve with rice, naan or roti.

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NON-VEGETARIAN-:

The Non vegetarian diet includes red meat,chicken, egg,fish and dairy food products.Non vegetarian diets can be healthful and nutritionally sound if they are carefully planned in our diet, as they include very essential nutrients.However a non vegetarian diet can be unhealthy if it is consumed more or uncooked.There are some plant based proteins including seeds,nuts,soy,some whole grains.According to a research review published in 2006 in the “British Journal of Sports Medicine,” eating meat lowers the risk of acquiring iron deficiency anemia,particularly for women.All animal based proteins contain essential amino acids for human body,whereas most plant based proteins do no(except for quinoa and soy,which are both complete proteins).A vegetarian diet that is nutritious and balanced has it advantages,but there are also benefits to including high quality sources of meat in our regular diet.Meat eaters are not immune to nutrient deficiencies,but because meat is an important source of many essential nutrients,vegetarians are particularly susceptible to certain deficiencies.

                                           

 

Vegetarians may face problem in getting enough high biological value protein,iron,zinc,calcium,vitamin-B12 or essential fatty acids.Symptoms of deficiencies in those nutrients can range from mild to severe effects like severe depressions,chronic sleep issues, anaemia and slow recovery from illness.Non vegetarian diets have countless health benefits as they are super source of high quality protein,healthy fat,vitamins and minerals including amino acids which body requires for important functioning.

SOURCES OF NON VEGETARIAN FOODS:

                                                   

• Meat
• Chicken                                      
• Egg
• Dairy products
• Fish

 ADVANTAGES:

• Good sources of protein and healthy fats, which are mostly required for  growing age specially kids and adolescent for their healthy growth and development of muscles.
• Good sources of vitamin-B complex (specially B-12) and minerals (calcium,phosphorus) which are very necessary for the bone and blood health.
• Fish is rich in  msource of omega 3 fatty acid.
• A well planned and balanced non vegetarian food regimen will make the body strong.
• For gym goers, on non vegetarian foods will help to build muscle mass faster .                                                           
                                     
• Non veg foods contain lots of iron which is beneficial for everybody to maintain their haemoglobin count.
• They helps to maintain  strong teeth,bones,healthy skin,hair and last but not the least promote brain development.