Chhena Poda Recipe

Ingredients:

• Fresh cheese: 1 kg
• Sugar: 400-450 gm
• Semolina (Suji / Rawa): 50-75 gm
• Cashew nuts: 200-250 gm
• Raisins (Kishmish): 50-75 gm
• Green cardamom (Elaichi): 12-15 pcs, powdered
• Deshi ghee: 150-200 gm

Method for chenna poda  :- 

• To make fresh cheese you need 4-5 litre milk and 2-3 tbsp curd.
• Boil milk and add the curd. Let it boil till cheese and water starts separating. Simmer till water quantity reduces to more than half.
• Drain excess water by putting a lid over the container.
• Fry cashew nuts and Kishmish lightly in ghee till light brown. Keep aside.
• Take a big bowl. Mix cheese, sugar, semolina.
• Add roasted cashew nuts, raisins and cardamom powder.
• Knead to make soft dough. If you can make little balls out of it then it is ready to be baked.
• Warn a baking tray.
• Line the base and sides of the tray with ghee.
• Put banana leafs (or Shal tree leafs – Shorea robusta) cut neatly to fit the inside of the tray.
• Again, brush the leaf cover with ghee.
• Sprinkle some sugar in the ghee-brushed leaf-coated tray all around to caramelise the Chhena Poda.
• Pour the dough in the tray. Spread evenly and put to bake.

Poda Pitha (Baked cake)

Ingredients:

• 300 gm Rice (chaula)
• 150 gm black gram (without outer skin) (chopa-chhada biri)
• 1 cup of grated coconut (nadia kora)
• 10-15 small pieces of thin coconut slices (nadia khandi)
• 200 gm sugar (chini)
• 50gm chopped ginger (kata ada)
• 1 cup of cashew nut (broken into pieces) ( khandi kaju)
• 1 table spoon ghee or refined oil (ghia / refain tela)
• 1/2 teaspoon salt (luna)
• 1 teaspoon baking powder

Preparation:

1. Soak the rice and black gram in water in separate bowls for 4 hours.
2. Wash them thoroughly, put the black gram with water in the grinder to form a fine batter.
3. Do the same with rice too but keep in mind that the batter should be coarse and not as fine as the batter of black gram.
4. Mix both the batters and add baking powder, coconut slices, grated coconut, chopped ginger, salt, sugar & cashew nuts.
5. Mix all the ingredients properly and keep it covered for 2 hours for self-fermentation.
6. Pre-heat the pressure cooker and form a thin layer of oil on all the inner surface of the cooker.
7. Now pour the mixed batter into the cooker and close the lid (without mounting the whistle-weight).
8. Place the pressure cooker in simmer flame for one hour.
9. When the cooker comes to normal temperature take out the pitha carefully, and cut it into desired shapes and serve.

Kakara Pitha or Coconut stuff sweet semolina cake

Preparation time: 20 minutes
Ingredients:

• 1 cup Semolina
• 2 cups water
• 1/2 cup  and 1/4 cup sugar
• 1 tsp salt
• 1 cup shredded coconut
• 1/4 cup cashew nuts and golden raisins
• Vegetable oil for deep fry.

Preparation
For Stuffing
In a sauce pan, mix properly the shredded coconut, 1/4 cup sugar, 
cashew nuts and raisins  and  roast it in medium flame for 10-15 minutes and keep aside.

For Dough

• In a sauce pan boil water add salt and sugar to it.
• When the water comes to boil,add semolina  slowly and stir it properly to avoid forming lumps.
• Keep it on the flame for 2 min. 
• Remove from flame and keep aside.
• Wait till the dough cools down to room temperature, knead the dough with oil to make it softer. 
• Make small balls from the above dough, roll out each ball into small round shape and put coconut stuff to it, and make as the shape showed in above pic by pressing in between your palms.
• Heat oil in a frying pan and deep fry  in a medium high flame till it turns golden brown from each side.

Aloo Paratha

Ingredients

• 250 gm whole wheat flour
• Pinch of salt
• 1 cup water
• 50 ml oil
• For the filling:
• 500 gm potatoes
• 75 gm onions
• 20 gm coriander leaves
• 20 gm ginger garlic paste
• 5 gm turmeric
• 5 gm green chillies
• 5 gm chilli powder
• 10 ml lime juice
• Oil for frying

Method:- 

• Make a soft dough with the specified ingredients.
• Divide the dough into balls, as per the required size.
• Chop the onions, green chillies and the coriander leaves. Then boil the potatoes; remove the skin and mash.
• Add the rest of the ingredients and mix well. Take each portion of the dough, flatten it on palm.
• Stuff the filling in the dough and roll into balls. With a rolling pin, flatten the balls into 1/2″ thick round parathas.
• Grease a pan with a little oil and heat on a medium flame.
• Cook the parathas until both sides are golden and cooked through.

Pasta With Maggi Masala

Ingredients:-

Serves-2

Preparation time–15 minutes 

• 1 Maggi(You can use atta maggi too if you are health consicous)
• 1 big chopped tomato or you can use 2
• Shreeded and chopped vegetables(1 carrot, half capsicum, capsicum, 2-5 beans, 1 chopped onion , peas, shredded cabbage etc  (basically all vegetables of yourl liking))
• 1tsp soya sauce if you like oyster sauce then you can use that too
• little salt to taste
• water to boil maggi
• 1tsp oil
• 1/4 tsp cumin seeds
• Black pepper powder according to taste
• 1tbsp grated cheese(any cheese of your liking..I used amul cheese cubes)
• water to boil maggi

Method:-

• Step1-Heat 3 cups water in a pan and put the noodles, tomatoes and 1 shredded or chopped carrot.Boil until all the water eveaprorates on slow flame and put it aside.
• Step2– Heat 1tbsp of oil in another pan and cumin seeds in it.
• Step3-Add onions, shredded cabbage, chopped capsisum, beans etc.Add little salt, black pepper powder and soya sauce in it and close the lid.Cook the vegetables for 5-6 minutes.
• Step4-Add boiled Maggi and mix it nicely and switch off the gas.
• Step5-Take 2 cheese cubes chopp them or grate it and spread it all over the maggi.Wait for a minute so that cheese melts.

Dahi Papdi Chaat Recipe

Dahi Papdi chat comes from North India and is a popular Mumbai street-food too. As a child we had this chat en number of times at Juhu Chowpatty-Mumbai carts, also at Vileparle east and at many restaurants and sweetmarts.


Ingredients: (used american measuring cup, 1 cup = 250 ml)

For dahi papdi chat:

• 24- 30 crisp papdis/ puris
• 3 medium sized potatoes boiled, peeled then mashed or chopped finely (aloo)
• ½ cup boiled mung sprouts or boiled chickpeas (optional)
• 1 cup fresh chilled yogurt (dahi)
• 1 cup mint coriander chutney (hari chutney)
• 1 cup tamarind dates chutney (meetha saunth chutney)
• 1 tbsp red chili powder (mirch powder)
• 1 tbsp roasted cumin powder (bhuna jeera powder)
• 1 tbsp chat masala powder
• black salt as required
• 1 cup nylon sev
• ½ lime juice
• 2 tbsp fresh pomegranate seed (optional)
• a pinch of dry mango powder (optional) amchur

For the sweet dates-tamarind chutney:

• 1 cup seedless tamarind (imli)
• ½ cup pitted dates (khajur)
• 1 cup powdered jaggery or grated jaggery (gur)
• ½ tsp dry ginger powder (soonth)
• ½ tsp roasted cumin seed powder (bhuna jeera powder)
• ½ cup water
• 1 tsp chat masala
• a pinch of dry mango powder (amchur)
• 2 red kashmiri chilies or 2 t/s red kashmiri red chili powder (sukha lal mirch)
• black salt as required

For the spicy mint-coriander chutney:

• 1 cup coriander leaves (dhaniya)
• 1 cup mint leaves (pudina)
• 1-2 green chili (hari mirch)
• ½ onion or 1 small sized onion (pyaz)
• ½ lime juice (nimbu)
• 1 tbsp sugar (shakar)
• 3-4 garlic cloves (optional) lehsun
• 1 tsp roasted cumin powder (bhuna jeera powder)
• black salt as per taste

Instructions:
For Boiling Sprouts:

• Boiling sprouts or chickpeas are optional. I haven't used them but you could use it adds a nutritive value and texture to the dish. If you would like to add them then do soak them for 1 day then pressure cook until they are cooked, soft and tender.

For the Sweetened Yogurt:

• Whisk yogurt until creamy and soft.
• Add some black salt and chat masala for seasoning.

For the Green Mint Coriander Chutney:

• Wash all the greens, chop them and combine all the ingredients into the blender. Blend until smooth mixture is formed add little water if required.
• Don't add too much water as the chutney should be thick and nor too thin.

For the sweet dates tamarind chutney:

• Add dates, tamarind, dry kashmiri chilies in water. Boil until they are soft and tender.
• Allow to cool then remove the seed if there are any of dates and tamarind. Remove the head of the red chilies. Alternatively you could use kashmiri chili powder instead of dry red chilies. I have tried both ways and prefer adding whole kashmiri chilies.
• Now grind the boiled tamarind, dates and kashmiri chilies until smooth. Add little water if required.
• Add the grounded mixture to a pan. Place on medium heat. Add the powdered jaggery and water.
• If using kashmiri chili powder then add now. Simmer for 5-6 mins once the mixture starts getting thicker switch off the gas.
• Add all the spice powders, chat masala and salt for seasoning.

Finally assembling the papdi chat:

• Spread the papdis on the serving dish /plate.
• Place some boiled potatoes over the center of the papdis / puris
• Top some spicy green chutney.
• Now put a spoonuful of sweetend yogurt and sweet tamarind chutney.
• Finally add chat masala, black salt, amchur powder, sprouted moong or chickpeas if using, fresh pomegranate seed if using, sev and coriander leaves. Lastly squeeze lime juice. Repeat the same with the rest of puris.
• Serve the papdi chat at the earliest else they might get soggy if eaten later.

Vegetable hakka noodles recipe

INGREDIENTS: (measuring cup used, 1 cup = 250 ml)

• 200 gms hakka noodles - 1 pack of hakka noodles
• 3 to 4 medium spring onions, finely chopped, reserve a few greens for garnish
• 1 small to medium carrot, finely chopped or julienned
• 8 to 10 french beans, finely chopped
• 4 to 5 button mushrooms, finely chopped check notes
• 1 small to medium bell pepper - red, green or yellow, finely chopped or julienned
• 1.5 tsp finely chopped garlic
• 2 to 3 red chilies or green chilies, broken and deseeded
• 1 tsp finely chopped celery
• ¼ tsp rice vinegar or white vinegar or rice wine
• ½ tbsp naturally fermented soy sauce or add as required
• ½ tbsp oil for coating the noodles
• 2 tbsp oil for stir frying
• salt and pepper as required
• enough water to cook the noodles

INSTRUCTIONS

1. Heat enough water in a pan with salt and a few drops of oil, till it comes to a boil.
2. add the hakka noodles and cook according to the package instructions.
3. when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies before you start cooking the noodles.
4. drain and rinse the noodles in running water, so that the noodles stop cooking.
5. then add oil and gently mix, so that the oil gets evenly coated on the noodles.
6. keep the noodles aside.
7. heat oil in a wok or kadai or a pan.
8. on medium heat, first add the dry red chilies and garlic.
9. saute for a minute, then add the finely chopped spring onions and french beans
10. increase the flame and stir fry for 3 minutes.
11. add the mushrooms,carrots, bell pepper/capsicum & celery. stir fry all the veggies on a high flame till the veggies start getting slightly browned from the edges. this will take about 5 to 6 mins after adding the carrots.
12. add soy sauce and stir.
13. add the hakka noodles and toss it well and stir fry for a minute on high heat.
14. season with salt and pepper. also add rice vinegar or white vinegar. continue to toss and cook the noodles on a high flame for a minute.
15. toss the whole mixture well and the add the chopped spring onion greens or garnish the hakka noodles with spring onions while serving.
16. serve hakka noodles plain or accompanied with veg manchurian curry or vegetables in hot and sour sauce.

Kombu Barthad (Mushroom Chilly Fry)

Kombu Barthad is a surprisingly simple stir-fry with mushrooms chillies, coconut vinegar and curry leaves. It is a Coorgi dish and is enjoyed in large parts of Karnataka.

Ingredients:

• 2 Tbsp oil
• 1 whole red chilli
• 1/2 tsp cumin seeds
• 5-6 curry leaves
• 3-4 green chillies, slit in the middle
• 1 large onion, finely sliced
• 1 tsp garlic paste
• 8-10 button mushrooms - sliced in half
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• Salt to taste
• Black pepper powder, to taste
• 3-4 tsp coconut vinegar

Method:

• Heat the oil in a pan. Break the red chilli into half and brown it with the cumin seeds and curry leaves for a few seconds. 
• Add the green chillies and onions, saute for a while. 
• Add the garlic paste, stir, add mushrooms and mix well. 
• Now add all the powdered spices and the salt, continue to stir fry. 
• Then add the black pepper and vinegar and give it a final stir. 
• Garnish with coriander and serve.
• Key Ingredients: red chilli, garlic, turmeric, black pepper, coriander, green chillies, mushrooms, onion, cumin seeds.

Aloo matar curry recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
grind to paste:

• 1 medium onion, 80 grams or ½ cup chopped onions
• 2 medium to large tomatoes, 150 grams or 1 cup chopped tomatoes
• ½ inch ginger/adrak, chopped
• 3 to 4 garlic/lahsun, chopped

other ingredients:

• 2 tbsp oil
• ½ tsp cumin seeds/jeera
• 1 tbsp fresh malai or low fat cream or almond or cashew powder (optional)
• 250 grams potaotes or 3 medium or 2 large potatoes, peeled and diced
• ⅔ to ¾ cup green peas/matar, fresh or frozen
• a generous pinch of asafoetida/hing
• ½ tsp red chili powder or as required
• ¼ tsp turmeric powder/haldi
• ½ tsp punjabi garam masala or garam masala powder as required
• 1.5 cups water
• 2 tbsp chopped coriander leaves
• salt as test.

INSTRUCTIONS

• first make a smooth paste with the onion, tomato, ginger and garlic in a grinder or blender.
• no need to add any water while making the paste. keep this ground paste aside.
• heat oil in a pot or pressure cooker. first crackle the cumin seeds. then add the ground onion-tomato paste.
• stir and then add the ground almond/cashew powder or malai (cream).
• saute the ground paste till the oil releases from the sides. the masala paste will also thicken. the mixture splutters. so do cover partly with a lid. once the mixture stops spluttering, then remove the lid and saute.
• then add the asafoetida powder, red chilli powder and turmeric powder.
• stir and then add the peas and potatoes. saute for a minute. add water and salt.
• stir well and cover the pot. simmer till the potatoes and peas are cooked well. if pressure cooking then add 1 cup water and pressure cook for 2-3 whistles till the potatoes & peas are cooked completely.
• lastly sprinkle punjabi garam masala powder or garam masala powder and stir.
• then add 2 tbsp chopped coriander leaves.
• stir well and serve aloo matar curry hot with pooris, chapatis or rice.

Drumstick Curry (Chhuin Alu Badi tarkari)

Recipe Ingredients:

• 2-3 nos drumstick
• 1-2 nos potato 
• 1-2nos brinjal.
•  2-3 pieces badi 1 finely chopped tomato 
• 1tablespoon mustard seeds 
• ½ tablespoon cumin seeds 
• 2-3 cloves garlic 
• 1 table spoon panchaputhana 
• 2-3 green chili.
• Salt as per taste

Procedure:

• Wash all vegetables and Cut the drumstick , brinjal and potato into small pieces. 
• Make a paste of mustard, cumin and garlic. 
• Boil some water put some salt in it and put the drumstick into it till the drumstick is tender (upto 5-6minute). Take care they may not mash while boiling.
• Heat 2-3tablespoon oil in the pan, fry the Badi. Keep it side. 
• Again heat 1-2tablespoon oil in the pan, add the panchphutan. 
• When they crackle add potato and brinjal piece and fry till it cooked well. 
• Add turmeric, green chili, chopped tomato, the mustard paste & sauté for 5min. 
• Toss it till it becomes gravy.
• Serve it hot with meal. 

Gulab Jamun

Preparation time: 20 minutes
Cooking time: 30 minutes

Recipe Ingredients:

• 1½ cup Milk fudge (khoya)
• ¼ cup grated cottage cheese
• ¼tsp Soda bicarbonate
• 3tbsp Refined flour (maida)
• ¼tsp Green cardamom powder
• 2 cups Sugar
• 2 cups Water
• Clarified butter (ghee) or refined oil to fry

Recipe Method: 

• Grate khoya and mash cottage cheese . 
• Mix the two along with soda bicarbonate, refined flour, green cardamom powder and knead well together to make a soft dough. (If required, add a liitle water to make a soft dough). 
• Divide into sixteen equal portions and shape into balls.
• Prepare a sugar syrup with sugar and two cups of water. 
• Clear the syrup by removing the scum, if any.
• Heat ghee/oil in a pan. 
• The oil should be enough to immerse the balls well.
•  Add the balls and deep fry on low heat till golden brown in colour. 
• Drain and set aside for 3-4 minutes. 
• Soak in the hot sugar syrup for at least half an hour before serving.

Mutton Curry

Preparation Time : 11-15 minutes
Cooking time : 11-15 minutes

Ingredients:

• Mutton cut into 1 inch pieces on the bone750 grams
• Oil 6 tablespoons
• Black cardamoms 2-3 
• Green cardamoms 5-6 
• Star anise 1 
• Cloves 4-5 
• Onions finely sliced4 medium
• Salt to taste
• Cumin seeds 1 teaspoon
• Coriander seeds 1 tablespoon
• Fennel seeds (saunf) 1 teaspoon
• Dried red chillies broken5-6 Scraped coconut 1/2 cup
• Poppy seeds (khuskhus/posto) soaked2 tablespoons
• Ginger-garlic paste 2 tablespoons

Method:

• Step 1

Heat 2 tbsps oil in a pressure cooker, add black cardamoms, green cardamoms, star anise and cloves and sauté till fragrant. Add onions and sauté lightly.

• Step 2

Add mutton, 1½ cups water and salt and mix well. Close the cooker with lid and cook for 20-25 minutes till 5-6 whistles are given out.

• Step 3

Heat 2 tbsps oil in a non stick pan, add cumin seeds, coriander seeds, fennel seeds and dried red chillies and sauté till fragrant. Add coconut and poppy seeds and sauté for 1-2 minutes. 

• Step 4

Transfer this mixture into a mixer jar and grind into a fine paste with sufficient water.Heat remaining oil in the same pan. 

• Step 5

Add ginger-garlic paste and ground paste and sauté for 10 minutes. 

• Step 6

Add the cooked mutton to the pan.Pour ½ cup water in the mixer jar, swirl it around and pour into the pan. Add salt if required, cover and cook for 10 minutes. 

• Step 7

Transfer into a serving bowl and serve hot.

Soru Chakli Pithe with Sada Aloor Chorchori / Rice flour Pancakes with a simple Potato curry

Rice flour Pancakes
Ingredients: 

• 1 cup white lentil
• 1 cup rice
•  2 tablespoon oil
• Sufficient amount of water (or 2 cups)
•  Salt as per taste

Directions: 

• Soak white lentil and rice in water overnight. Then filter out the extra water and grind it to make a fine paste.
• For grinding add one cup of water. This will give the batter a fine texture.
• Keep aside the mixture for 4 to 5 hours for fermentation.
• Add salt and water to the paste for making the batter a little thin. Make sure the batter doesn't get too watery.
• Mix the batter well and place a pan on the stove.
• When the pan gets heated, add 1/2 tea spoon oil and spread it all over the pan.
• Take a small bowl of batter and spread it all over the pan in circular shape.
• Cover with a lid. The stove should be adjusted in a medium flame.
• After awhile uncover the lid, check the lower side of the cake.
• Once the lower side turns brownish, flip it to other side.
• When the pancake (pitha) is cooked well from both the sides, switch off the stove.
• Same way prepare all the pithas (pancakes).

Sada Aloor Chorchori 

Ingredients: 

• Potatoes - cut into long slices
• Kalo jeere / Kalonji / Nigella seeds
• Whole red chillies - broken
• Black pepper powder 
• Oil - I use mustard oil
• Salt
• Water 

Directions: 

• Heat oil in a kadahi.
• Add the Kalo jeere / kalonji and the red chillies.
• Let in the potato slices and stir well on high heat for around a minute. 
• Add enough water to submerge the potatoes.
• Add salt and cover and cook till the potatoes are tender.
• Check to see there is enough water in between. 
• When the potatoes are well cooked, add the black pepper powder and give a good stir.
• Remove from heat.

Puri Masala / Indian Puffed Flat Bread with Potato Curry

Preparation time: 45minutes
Ingredients: Puri

• Wheat flours-2 cups
• Rava- 1tbsp
• Salt- 1/2tsb
• Water -1/2cup
• Oil- for frying

For Masala:

• Potatoes (boiled) – 3
• Onion (thinly sliced lengthwise) – 1
• Tomato (small roma tomato) – 1 (finely chopped)
• Green chillies (slitted lengthwise) – 3 (according to spice level)
• Ginger – 1 tbsp (grated)
• Garlic – 2 cloves (pressed)
• Mustard seeds – 1/2 tsp
• Channa dal – 2 tbsp
• Split urad dal – 1 tbsp
• Curry leaves – a few
• Asafoetida – a pinch
• Coriander leaves – for garnishing
• Turmeric powder – 1/2 tsp
• Sambar powder – 1/2 tsp
• Salt – to taste
• Oil – 2 tbsp

Method of Preparation:
For Puri:

• Mix wheat flour, rava, salt and water to get a smooth dough. The should be slightly stiff.
• Cover and set aside for half an hour. Divide the dough into small balls.
• Roll the ball into thin circular shapes (palm size).
• Heat oil in a pan and and deep fry the puris, slightly press them inside the oil and turn them once until golden brown.
• Drain them on a paper towel.
• Serve hot with masala.

For Masala:

• Heat oil in a pan and add the mustard seeds.
• After they splutter add asafoetida, curry leaves, channa dal, and urad dal.
• Fry them till they become gloden yellow and add the green chillies followed by ginger, garlic and onions.
• Fry till they become translucent and add the tomatoes followed by salt.
• When the tomatoes become soft, add the turmeric powder and sambar powder.
• Fry for 2 minutes and add some water.
• When the water starts to boil and the potatoes by mashing them.
• Simmer it for 5 minutes and garnish with coriander leaves.

Egg masala curry

Ingredients: (240 ml cup used)

• 3 boiled eggs
• 1 ½ to 2 tbsp. oil
• 1 heaped cup of chopped onions
• 1 tsp. ginger garlic paste
• ¾ cup red ripe tomatoes
• 1 green chili (optional)
• ½ tsp red chili powder
• ¾ to 1 tsp good garam masala or kitchen king masala
• 2 tbsp. Fresh coconut or 12 cashew nuts (optional, to get good taste)
• Pinch of turmeric
• Salt as needed
• Coriander or mint leaves few finely chopped
• Spices
• ½ tsp cumin
• 1 bay leaf or 1 sprig curry leaves
• 3 cloves, 2 cardamoms, 1 inch cinnamon or
• ½ tsp. mustard

Instructions:

• Boil the eggs and remove the shell. pierce with a form randomly, this helps the eggs to absorb flavors.
• This step is optional. While the eggs boil, powder the cashews first and then add some warm water to it. Leave it to soak for sometime and then make a fine paste. If using coconut, blend to a smooth paste. Set aside.
• Heat a deep pan with oil, add spices and allow them to splutter.
• Add onions, sprinkle salt and fry till onions turn slightly brown or can caramelize to enhance the aroma.
• Add ginger garlic paste and saute till it becomes fragrant.
• Add tomatoes, fry till they turn mushy.
• Add chili powder, turmeric and masala powder. Fry till it begins to smell good of the masala.
• Pour the cashew paste or coconut paste, fry till the mix leaves the sides of the pan.
• Add eggs, mint leaves, coriander leaves. Fry for 2 mins , preferably till you get a mint aroma.
• Add water just enough to partially cover the eggs and cook till the curry thickens.

Curd Rice (South Indian Recipes)

Ingredients:

• 1 1/2 cups cooked rice
• 2 cups fresh curds (dahi)
• 1 tbsp oil
• 1 tsp mustard seeds ( rai / sarson)
• 1 tbsp urad dal (split black lentils)
• 4 to 6 curry leaves (kadi patta)
• 1 to 2 green chillies , slit green chillies
• a pinch of asafoetida (hing)
• salt to taste

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method:

• Combine the rice and curds together in a bowl and keep aside.
• Heat the oil in a broad non-stick pan and add the mustard seeds.
• When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for 1 minute, while stirring continuously.
• Add the asafoetida, prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
• Add the salt, mix well and cook on a slow flame for 1 minute.
• Serve hot garnished with coriander.

Chilli mushroom recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 packet of white button mushrooms -200 to 250 gms
• 1 large capsicum/green bell pepper, cut into fine strips
• 3 tbsp onion or spring onion/scallion whites chopped
• 1 tbsp finely chopped celery (optional)
• 1 tbsp ginger/adrak
• 1 tbsp garlic/lahsun
• 2-3 green chilies, finely chopped or slit
• 1 tbsp corn flour dissolved in 2 tbsp water
• ½ tbsp soya sauce - add more if you prefer
• ½ tbsp vinegar - i used balsamic vinegar
• 1 or 1.5 cups water or vegetable stock
• 1 tbsp red chili paste or 2 tsp red chili powder
• ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
• 2 tbsp oil
• salt to taste
• sugar to taste
• some chopped spring onion/scallion greens for garnishing

INSTRUCTIONS

• Rinse the mushroom in water and chop them.
• heat oil in a wok or kadai. add the onions or spring onion whites.
• stir fry them on medium heat till they become transparent.
• now add the ginger, garlic and green chilies and stir fry for a minute.
• add the capsicum & celery and stir fry for a couple of minutes.
• add the mushrooms and stir fry on medium heat till the mushrooms leave water and start to get browned. they will shrink in size too.
• this will take about 7-8 minutes. the whole mixture should become dry and the mushroom browned.
• add soya sauce, pepper powder, salt, sugar, vinegar and stir.
• stop here if you want a dry chilly mushroom.
• for a gravied and saucy chilly mushroom follow the below steps.
• add water or vegetable stock to the mushrooms. let this mixture heat up & simmer.
• add slowly cornflour paste to this mixture. keep on stirring so that the sauce does not form lumps.
• when the sauce is thick enough remove from heat.
• check the seasonings... add soya sauce, sugar, salt or black pepper powder more as required.
• serve chilli mushroom hot with some veg fried rice or even plain rice.
• this chilli mushroom recipe also goes will with breads or buns too.

Korean Fried Cauliflower

Preparation time: 10 mins
Cooking time: 10 mins
Ingredients needed to make Korean Fried Cauliflower:

• 1 head cauliflower, chopped into 1’’ florets
• ½ cup all purpose flour
• ½ cup cornstarch
• 1/3 cup coconut flakes, unsweetened
• 1/3 cup sesame seeds, toasted
• ½ tsp baking powder
• 5 scallions, finely sliced
• ½ cup vodka
• ½ cup cold water
• Sweet and spicy chilli sauce, as required (recipe below)
• Sea salt to taste
• 2 quarts peanut oil

For the sauce:

• 2 garlic cloves, minced
• ¼ cup gochujang or Korean chili paste
• 1 tsp fresh ginger, grated
• 1 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 3 tbsp dark brown sugar

Cooking instructions for Korean Fried Cauliflower:

• To make the sauce, place the chili paste in a large bowl and whisk in rest of the sauce ingredients until well combined.
• Pour a couple of tbsp water and continue to whisk to make it runny; set aside until necessary.
• Pour oil in a deep fryer or deep-bottomed wok and heat it to 350 degrees F.
• Toss the flour and cornstarch together until well mixed and stir in a couple of tbsp sea salt, baking powder, coconut flakes as well as the toasted sesame seeds.
• Pour in water, followed right away with vodka and whisk them together to form a uniform, thin batter, free of lumps; add more water if the batter appears too thick.
• Plop the cauliflower florets into the batter, one at a time, and lift them up to drip off the excess batter.
• Dip the coated cauliflower into the hot oil, deep fry them in batches for about 6 minutes, until they turn golden brown; avoid overcrowding.
• Drain them out using a slotted spatula into a plate lined with paper towel.
• Sprinkle a dash of salt over them and toss well to season.
• Drizzle the prepared sauce over the fried cauliflower and toss well to coat evenly.
• Sprinkle the sliced scallions on top of the fried cauliflower and finish it off with some more toasted sesame seeds.

Chicken Curry

Preparation Time : 16-20 minutes

Cooking time : 21-25 minutes

Ingredients:

• Chicken 800 grams
• Onions 4-5 medium
• Ginger 1 tablespoon
• Garlic 1 tablespoon
• Tomatoes 4-5 medium
• Fresh coriander leaves chopped1 tablespoon
• Ghee 4 tablespoons
• Cinnamon 1 inch stick
• Cloves 4-5 
• Green cardamom 4-5 
• Turmeric powder 1/2 teaspoon
• Coriander powder 2 tablespoons
• Cumin powder 2 tablespoons
• Red chilli powder 1 teaspoon
• Salt to taste
• Garam masala powder 1 teaspoon

Method:

Step 1

Heat ghee/oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms and sauté for half a minute. Add onions and sauté till golden brown.

Step 2

Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring continuously. 

Step 3

Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well. Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces and salt. 

Step 4

Sauté on high heat for five minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done. Sprinkle garam masala powder and garnish with coriander leaves and serve hot.

Egg Dum Biryani Recipe

Recipe Servings: 4
Recipe Cook Time:40 Minutes

Ingredients:

• 2 cups basmati rice - soaked for 10 minutes 
• 6 large eggs 
• 1 onion - sliced thin 
• 10 green chillies - slit 
• 1 bay leaf 
• 4 cloves
• 1/2 tsp peppercorns 
• 1 inch cinnamon
• 1 tsp each of ginger and garlic paste 
• 1 tsp pulao masala
• 2 Tbsp of oil 
• Salt - to taste

Method:

• Boil and shell four of the six eggs. 
• Heat oil in a large dish and add the whole spices. 
• After a few seconds add the onion and green chillies along with the ginger garlic paste. Fry till they turn light brown in colour. 
• Now break the two eggs into the pan and scramble. 
• Add the drained rice to it and fry for a minute. 
• Season with salt. 
• Now put the boiled eggs into it and pour four cups of water. 
• Cover and cook till the rice is half done. 
• Sitr in the pulao masala and a little bit of lemon juice and mix gently. 
• Cover and cook till all the water evaporates and the rice is done. 

Khamang Kakdi

khamang kakdi is basically a cucumber salad. this recipe is a popular maharashtrian cucumber salad and is also known as kakdi chi koshimbir which in marathi language means, salad (koshimbir) made from cucumber (kakdi).

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the salad

• 4-5 small cucumbers/kakdi - approx 21/2 to 3 cups
• ½ cup roasted peanuts
• ½ cup freshly grated coconut
• 1 green chili, finely chopped
• 2 tsp lemon juice - can be added more or less
• 1 tbsp chopped coriander leaves/dhania
• salt & sugar as required
• for the tempering:
• 1 tbsp oil
• ½ tsp mustard seeds/rai
• 7-9 curry leaves/kadi patta

INSTRUCTIONS:

• Rinse and peel the cucumbers. chop them finely. keep aside for 15-20 minutes.
• now squeeze water from them and put them all in a bowl.
• in a mortar and pestle, coarsely crush the roasted peanuts.
• mix the peanuts, coconut, lemon juice, coriander leaves with the cucumber.
• heat oil. first fry the mustard seeds till they pop. add the curry leaves and fry for some seconds.
• pour this entire tempering mixture in the bowl of cucumber.
• toss well. just before serving add some sugar and salt.
• mix well and serve khamang kakdi.

Fish Biryani recipe

Ingredients:(240 ml cup used)

ingredients for marinade

• 400 to 500 grams or 1 lb fish
• ¾ tsp ginger garlic paste (1 tsp if using many small pieces)
• 1 small tomato chopped finely(optional)
• ½ tsp red chili powder
• ¼ to ½ tsp biryani masala or garam masala
• ⅛ tsp turmeric
• 1 ½ tbsp. lemon juice
• Salt as needed

Biriyani gravy ingredients

• 2.5 to 3 tbsp. oil
• ¾ cup onions thinly sliced and layers separated
• 1 bay leaf
• 1 star anise/ biryani flower
• 3 green cardamoms / elaichi
• 1 small cinnamon stick
• 4 to 6 cloves
• ½ tsp shahi jeera
• 1 small strand of mace
• 1 ¼ tsp ginger garlic paste
• ¾ to 1 tsp biryani masala powder
• ½ tsp coriander powder
• ½ tsp red chili powder
• ¾ cup yogurt/curd(semi thick) or coconut milk
• 1 tsp kewra water
• handful of mint/pudina, coriander leaves
• pinch of saffrom
• 2 tbsp. milk
• salt as needed
• for biryani rice
• 1 ½ cups basmathi rice
• salt as needed

Instructions

1. Soak saffron in warm milk. set aside.
2. Soak rice for at least 20 minutes and cook till al dente. Do not make the rice mushy but it must be cooked fully.
3. Mix together all the marination ingredients except fish. Taste the marinade to check the spice and salt. Marinate the fish and set aside till the rice gets cooked.
4. Fry the fish in little oil on both the sides till the fish gets cooked and the masala turns golden. Set this aside along with any stock or oil.
5. Add more oil to the pan and fry onions till lightly golden, set aside a few for garnish.
6. to the same pan, add spices and fry them.
7. add ginger garlic paste and fry until the raw smell goes off. If using tomato, add it now and cook until it turns soft. Add biryani or garam masala and coriander powder, red chili powder and fry quickly.
8. Pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this aside.
9. Add half of the rice to the biryani pot or handi, layer the gravy, add some chopped mint and coriander leaves. layer the fried fish along with oily stock if any.
10. Layer the rice again and then sprinkle coriander leaves, mint leaves and fried onions. pour the saffron milk. Sprinkle kewra water.
11. Seal it with a foil and put it on a hot tawa. Cook on high flame for 2 minutes and very low flame for 10 minutes.
12. Allow fish biryani to rest for about 15 minutes before serving.