| Prawn
Balchao |
Top |
Ingredients
Prawns, shelled ¼ kg., Cummin seeds 1 tsp.,
Peppercorns 1 tsp., Kashmiri chilies 10 nos.,
Vinegar To taste, Turmeric, ground 1 tsp., Onions
4 nos., Curry leaves, minced A handful
Ginger,finely chopped 1" piece, Garlic,finely
chopped 3 flakes, Green chilies, seeded and
chopped 4 nos. , Oil 2 cups, Salt To taste
Method
1.Make a paste of the cummin, peppercorns and
chilies with the vinegar, then mix the turmeric.
2.Add
the onions to the oil and saute until it changes
colour.
3.Then
add the prawns, masala, curry leaves, garlic,
ginger and green chilies.
4.Simmer
for a few minutes and remove from the heat.
5.Cool
and store in airtight bottles.
|
| Saturday
Night Special |
Top |
Ingredients:
Fish or Mutton cutlets 12 nos., Olive oil 1 tsp.,Garlic(finely
chopped) 1 flake, Onions (finely chopped) 1 no.,
Tomato puree 1 ½cup, Castor sugar ½
tsp., Cheese slices 12 nos.,Oil for frying, Salt
and pepper to taste.
Method
:
1.Heat the oil in a pan and cook the garlic
and onion until the onion is transparent.
2.Add the tomato puree, sugar, salt and pepper.
3.Bring
the sauce to boil and simmer for 5 mins and
keep aside.
4.Heat
the oil in a pan and fry the cutlets until crisp
and golden on both sides.
5.Place
the cutlets in an oven proof dish and top it
with cheese slice and grill until the cheese
has melted.
6.Pour
the sauce over and serve hot.
|
| Easy
Mutton Chops |
Top |
|
Ingredients:
Chops ½ kg., Curd 1 ½ cup, Tomatoes
200 gms., Garam masala ½ tsp., Ginger
75 gms., Green chili A few, Red chili To taste,
Nutmeg A pinch, Coriander powder 2 tsps., Coriander
leaves(chopped) ½ cup, Ghee
3 tbsps., Salt To taste 
Method
:
1.Put chops in pressure cooker with chopped
chilies along with tomato, salt, coriander leaves
and pressure cook for 5 minutes till half done.
2.Then add ghee(oil) and fry for 10 minutes.
3.Mix
all dry spices, garam masala red chili powder,
coriander powder and nutmeg in curd and beat
it.
4.Mix
this in the chops and fry for 3 minutes.
5.Pressure
cook for 3-5 minutes.
6.Garnish
with coriander leaves and serve hot.
|
| Chicken
With Mint |
Top |
Ingredients
Chicken(cut in 8 pieces) 1 kg.,Mint leaves(chopped)
125 gms.,Garlic & ginger paste 2 tbsps.,Lemon
juice 2 tbsps.,Curd(made of nonfat milk) 1½
cup,Coriander powder 2 tsps.,Turmeric powder ½
tsp.,Onion(sliced fine) 200 gms.,Green chili(chopped)
2 nos.,Salt to taste. 
Method
1.Prick the chicken pieces with a fork.
2.Mix
mint leaves, ginger-garlic paste, lemon juice,
curd, coriander powder, turmeric powder and
salt together.
3.Apply
the mixture to the chicken pieces. Cover and
refrigerate for 2-3 hours.
4.Spread
onions in a baking dish,and bake at 370 degrees
F till golden. Remove the onions and add ½
cup water and grind to a fine paste. Keep aside.
5.In
a heavy bottom kadhai place the marinated chicken
along with the marinade and cook stirring constantly,till
well coated with the masala
6.Add the onion paste and chilies and cook covered
on low heat, stirring occasionally,till dry
and cooked.
7.Serve
|
| Microwave
Prawn Curry |
Top |
|
Ingredients
Prawns ½ kg., Coconut(grated) 1 cup,
Tomatoes chopped 2 nos., Coriander
seeds 1 tbsp., Mustard seeds 1 tsp., Cumin seeds
1 tbsp., Poppy seeds 1 tbsp., Red kashmiri chillies
whole 8-10 nos., Turmeric powder ½ tsp.,
Green chilies(chopped) 1 no., Onion,large(chopped)
1 no., Garlic(finely chopped) 1 tsp., Cashewnut
powder 1 tbsp., Curry leaves 5 nos., Oil 2 tbsps.,
Salt and pepper to taste.
Method
1.Extract the milk from the coconut.
2.Deseed the red chilies.
3.Grind
together-tomatoes, half of the onions, coriander
seeds, red chilies, mustard seeds, cumin seeds,
poppy seeds,turmeric powder, cashewnut and garlic.
4.In
a microwave proof bowl add oil, onions, green
chilies and the ground masala and cover and
cook on micro high for 5 minutes.
5.Add
the prawns, stir and cook for another 2 minutes.
6.Add
salt and coconut milk, stir well and continue
to cook for another 3 minutes.
7.Serve
sprinkled with chopped coriander on top.
|
| Egg
Kurma |
Top |
Ingredients
6 nos. Green Chillies, 1 cup Milk, 1 no. Spring
Onion, ½ tsp. Cumin Seeds, 4 tbsps. Vegetable
Oil, Salt to taste, 3 nos. Egg (boiled), 3 tbsps.
Sesame Seeds, 1 no. Onion, ½ tsp. Mustard
seeds (black), 1 tsp. Coriander powder, All spice
powder to taste.
Method
1 .First cut green chillis into one inch and
grind chillis and seesame together till they
become soomth paste. If needed, add water while
grinding.
2 .Heat oil in a pan and add mustard and cumin
seeds.
3 .When these starts crackling, add onions and
fry till onion became lite golden brown.
4 .Then add ground paste of seeasame and chillis.
Fry for 5 minutes and add spring onion(chopped)
and fry for another 5 minutes.
5 .Now add milk, mix and put boiled eggs. Cover
and let simmer for 5-6 minutes.
6 .Add salt, garam masala, coriander powder
or green corinder and let it cook for a while.
7 .This goes well with rice or chapati.
|
| Shredded
Chicken |
Top |
|
Ingredients
Chili
sauce 2/3 cup, Salad oil 1 1/2 tbsp., Onion,
chopped 1 no., Cooked chicken, shredded 2 cups,
Jalapenos. minced 1 no. 
Method
1.Heat the oil in a pan and saute the onion
until soft.
2.Then stir in the shredded chicken, jalapenos
and enchillada sauce.
3.Simmer
uncovered on low heat, stirring occassionally
for a few minutes.
4.Can
be used as a filling for enchilladas or tortillas.
|
| Chatty
Chicken |
Top |
Ingredients
Chicken 200 gms., Curd 200 ml, Capsicum 3 nos.,
Potato(boiled & peeled) 1 no., Celery stick(chopped)
2 nos., Spring onions(cut in rings) 3 nos., Chatmasala
1 ½ tsps., Black salt ½ tsp., Green
chilies(chopped fine) 2 nos., Ginger-garlic paste
½ tsp., Cumin powder ¼ tsp., Salt
to taste.
Method 
1.Apply ginger-garlic paste and salt to taste
to the chicken pieces and pressure cook till done.
When cool debone the chicken and cut into small
cubes, keep aside.
2.Deseed and cut the capsicum into thin stripes
and keep aside.
3.Tie
the curd in a muslin cloth and hang for half
an hour or till all the water drains out.
4.Take
out the thick curd in a bowl. Add salt, black
salt, cumin powder, green chilies and chat masala
powder and mix well.
5.Chop
the potatoes into fine cubes.
6.Add
poatatoes and celery to the seasoned curd and
mix well.
7.Add
chicken cubes and mix well.
8.Garnish
with capsicum stripes and spring onions and
sprinkle some chatmasala on to.
9.Refrigerate
till serving time. Serve cold.
|
| Egg
Chatt |
Top |
Ingredients
:
Hard
boiled eggs 6 nos., Onion(finely chopped) 1 medium,
Green chilies(finely chopped) 4 nos., Coriander(chopped)
¼ cup ,
Red chili powder 1 tsp., Chat masala 1 tsp., Salt
to taste.
For Chutney:
Tamarind 2 tbsps., Jaggery(Gur) 2 tsps., Cumin
seed roasted & ground ½ tsp., Black
salt ¼ tsp., Salt to taste.
Method :
1.Make chutney by boiling all the ingredients
under chutney in a little water for 5-7 minutes
and strain.
2.Cut boiled eggs in quater pieces.
3.Mix
well onions, green chilies, eggs, tomato sauce,
coriander leaves, chat masala, red chili, 1tbsp.
tamarind chutney and salt.
4.Serve
garnished with lemon wedges and chopped corriander
leaves.
|
| Murgh
Do Piaza |
Top |
Ingredients
:
Chicken pieces 1 kg., Onions, sliced 500 gms.,
Garlic, sliced 50 gms., Ginger, sliced 50 gms.,
Red chili powder 1/2 tsp., Turmeric powder 1/2
tsp., Whole red chili 4 nos., Garam Masala 10
gm., Tomato puree 300 ml., Coriander powder 15
gms., Water 500 ml., Ghee 150 gms., Salt To taste.
Method
:
1.Slice the onions, ginger and garlic and keep
aside.
2.Heat ghee for 1 minute, then add tomato puree,
turmeric powder, red chili powder, red chilies
and coriander powder, cover the dish and cook
on high for 3 minutes.
3.Put
the sliced onions, ginger, garlic and cook for
3 minutes on high.
4.Mix
chicken in the above ingredients and 500 ml
water and cook for 8 minutes.
5.Stir
well, add salt, garam masala and cook for 7
minutes, till done.
|
| Parsi
Fried Fish |
Top |
Ingredients
:
Pomfret, cut into slices 1 no. , Lemon wedges
As required , Oil 1 cup , To Mix
Chili powder 1 tsp. , Turmeric powder 1 tsp. ,
Salt 1 tsp.
Method
:
1.Clean, slice, wash and dry the fish nicely.
2.Then
apply salt, chili and turmeric powder to the
fish slices.
3.Keep the slices aside for an hour or more
so that the fish slices absorb the masala.
4.Heat
oil in a deep frying pan and deep fry the fish
till it is cooked.
5.Serve
hot garnished with lemon wedges.
|
| Potato
Eggs With Lemon |
Top |
Ingredients
Potatoes 3 nos. , Milk ¼ cup , Black pepper
¼ tsp. , Fresh dill, finely chopped 1 tbsp.
, Onion, grated 2 tbsps. , Parsley, minced 2 tbsps.
, Eggs 4 nos. , Lemon rind, grated 1 tbsp. , Butter
or margarine 2 tbsps. Salt ¾ tsp.
Method :
1.Peel and cut the potatoes into ¼ inch
slices.
2.Put
the potato slices in a saucepan with water,
cover and boil for 15 minutes or till tender.
3.Drain
and mash the potatoes, adding milk to moisten
them.
4.Stir
in the butter and season with ½ tsp each
of pepper and salt.
5.Mix
the dill, onion and parsley with the potatoes.
6.Put
this mixture in a shallow buttered casserole
and set aside.
7.Separate
the eggs and beat the whites until stiff gradually
adding the salt and lemon rind.
8.Spread
the beaten egg whites lightly over the potatoes,
shaping them into peaks.
9.With
half an egg shell make 4 depressions in the
egg white surface and then slide an egg yolk
into each depression.
10.Bake,
uncovered, for 20 minutes or until the eggs
are set.
|
| Coconut
Fish with Galangal |
Top |
Ingredients
Fish fillets 350 gms., Shallots(chopped) 1 no.,
Galangal(finely, chopped) 4 cms. piece, Lemon
grass(finely chopped) 2 stalks, Red chili fresh,(seeded
& chopped) 1 no., Coconut milk 125 ml., Fish
sauce 2 tsps., Coriander sprig 5 nos., Onion,
small(sliced) 1 no., Freshly ground black pepper
As required, Oil 4 tbsps., Salt to taste.
Method :
1.In a pan, add 1tbsp. oil, add shallots, galangal,
lemon grass and chili. Stir for 3 minutes until
light brown.
2.Remove from fire and transfer the contents to
a mixer. Add coconut milk, fish sauce and stalks
from the coriander and blend for 2 minutes or
till well mixed to form spiced sauce.
3.Place
fish in an oven proof shallow round dish that
fits over a saucepan, and pour over the spice
sauce.
4.Cover
dish, place over a pan of boiling water and
steam for 8-10 minutes or until fish flakes.
5.In
another pan, heat the remaining oil and fry
the onions till golden brown. Remove and drain
on paper napkin.
6.Then
add coriander leaves to the oil and fry for
few seconds, remove and drain on paper napkin.
7.Scatter
the fried onion and fried coriander on the steamed
fish and grind over plenty of black pepper.
8.Serve
hot.
NOTE:
1.Fresh ginger can be used as a substitute for
galangal.
2.Small
red pickle onion can be substitute for shallot.
|
| Sole
Fillet with Coriander Sauce |
Top |
Ingredients:
Fillets(boneless fish) 12 nos.,Butter 25 gms.,
Spring onions finely chopped 4 nos., Parsley 1
sprig, Dry white wine 300 ml., Coriander leaves
for garnish, Pepper to taste, Salt to taste
For the Sauce:
Mustard powder 1 tbsp., Coriander leaves 1 large
bunch, Egg-yolk beaten 2 nos., Thick cream 5 tbsps.
Method
:
1.Melt the butter in a sauce pan, add the green
onions and cook gently for 5 mins, stirring
occasionally until they are soft and translucent.
2.Put the fillet, in one layer on top of the
lightly cooked green onions, add the sprig of
parsley, then cover with dry white wine and
150 ml water. Season with salt and pepper. Cover
and cook for 8 to 10 mins.
3.Remove
the fillet without any liquid and carefully
roll them up into a curl shape.Strain the liquid
into a smaller pan and boil it rapidly until
it reduces to 300 ml.
4.Put
the chopped coriander leaves and the mustard
powder into a blender and blend to a puree.
5.Add
the puree to the reduced stock in the pan and
turn the heat down to low.
6.Beat
the egg yolk with the thick cream and add a
little of the hot stock. Blend it well and pour
the mixture into the pan. Stir constantly for
3 to 4 mins until the sauce is slightly thickened.
Check the seasoning.
7.Pour
the sauce over the fillet and serve garnished
with coriander leaves
|
| Kolhapuri
Chicken |
Top |
Ingredients:
Chicken 1 medium sized, White til 2 tsps., Poppy
seeds 2 tsps., Black cardamoms 2 nos., Green cardamoms
3-4 nos., Mace 1 no. , Cinnamon 2" , Cloves
3-4 nos. , Star anise 1 no., Dry coconut grated
¾ cup , Ginger 2, Garlic 6-8 cloves , Dry
red chillies (whole) 6-8 , Kolhapuri dry chutney
2 tbsps. , Onions 3 medium size , Turmeric powder
1 tsp. , Salt To taste.
Method
:
1. Dry roast til, poppy seeds, whole garam masala
(big and small cardamom, cloves, cinnamon, star
anise) and sauté. Add dry grated coconut
and sauté till light brown. Grind it
along with ginger, garlic, whole red chillies
and onion to a smooth brown paste.
2.
Marinate chicken pieces with salt and turmeric
and keep aside.
3.
Heat oil in a pan and add chopped onion and
sauté till light brown.
4.
When the onions are brown, add marinated chicken
and cook on high heat.
5.
Add the kolhapuri dry chutney to the chicken
and mix well.
6.
Add the brown coconut masala paste, sauté
and add water, salt and continue to cook.
7.
After a boil, cover and cook on low heat for
8-10 minutes till chicken is well done.
8.
Serve hot.
|
| Bengali
Fish Curry |
Top |
Ingredients:
Hilsa fish 1/2 kg., Mustard 3 tbsps.,Green Chilies
10 nos., Turmeric 1 tsp., Mustard oil 2 tbsps.,
Salt To taste
Method
:
1.Clean, wash and slice the fish.
2.Apply turmeric, salt and keep aside for 1/2
an hour.
3.Clean,
soak the mustard and grind along with green
chilies to a fine paste.
4.Coat
the fish slices with little oil and cook on
high for 5 minutes.
5.In
a casserole add the remaining oil, ground masala
and cook covered on high for 2 minutes.
6.Add
the cooked fish slices and salt.
7.Cook
at 70º C for 4 minutes.
|
| Royal
Chicken |
Top |
Ingredients:
Make chicken stock by adding 4 cups cold water,
1 onion, a small piece of ginger, a stalk of celery,
small piece of carrot and simmer until 2 cups
stock remains. Strain and
kee aside.
Method
:
1. Cut chicken pieces, take selected pieces
and rest use for making chicken stock.
2.
Roll the chicken pieces in seasoned flour and
fry in hot oil until golden, remove and keep
aside.
3.
Slice onions finely and add to the butter in
which the chicken was fried, brown a little,
add sliced carrots, celery, fry a little and
add
lemon juice and 2 cups chicken stock.
4.
Lay the chicken pieces in a deep pan, pour the
vegetable mixture over it, fry pieces of ham
and sprinkle over it.
5.
Cover the dish with lid and let the chicken
cook until tender. Just before serving, combine
cream, egg yolks and remaining flour and add
to the gravy, cook untill thick add sherry.
|
| Achar
Gosht |
Top |
Ingredients:
Mutton, boneless 800 gms., Turmeric powder 1/2
tsp., Onions 150 gms., Mustard seeds 1 tsp., Cloves
5 nos., Methi seeds 1 tsp., Aniseed 1 tsp., Red
chili powder 1 tsp., Cumin seeds 1 tsp., Kalonji
seeds 1 tsp, Jaggery 15 gms., Ginger 15 gms, Garlic
20 gms, Whole red chili 4 nos., Curd 200 gms.,
Water 1 litre, Mustard Oil 120 ml., Salt 1 tsp.
Method
:
1. Puree the onion, chop the ginger and garlic
finely and keep aside.
2. Whisk the curd with one liter of water.
3.
Heat mustard oil for 2 minutes.
4
Add the ginger, garlic, onion puree, cloves,
mustard seeds, cumin seeds, kalonji, methi seeds,
aniseed and microwave on high for 7 minutes.
5.
Mix red chili powder and turmeric powder and
salt and cook for 11/2 minute.
6.
Add the mutton, whole red chilies, jaggery and
curd water mixture and cook for 15 minutes,
till done.
|
| Murgh
Mussallam |
Top |
Ingredients:
Chopped cashewnuts, 50 Grams Chicken, 1 Kgs Egg,
1 Nos Ghee, 100 Grams Saffron, 1 Grams Chopped
almonds, 50 Grams Chopped pisatchio, 50 Grams
raisins, 2 Teaspn
Onion Paste, 4 Tblspn Ginger paste, 1 Tblspn Garlic
paste, 1 Tblspn Water, 2 Cup Screwpine (kewra)
Essence, 1/4 Teaspn Salt, to taste
Method
:
1. Soak saffron in 2 tbsp. milk for 1/2 an hour.
Clean & pierce the chicken with afork.
2.
Put in the hard boiled egg inside the stomach
with the chopped dry fruits.
3.
Coat the chicken with soaked saffron & sew
up the stomach.
4.
Heat ghee in a pan & fry onion,garlic &
ginger paste till leaves oil. Put in the chicken
& fry till
oil floats on the top. Add a cup of water, cover
& cook till the water dries.
5.
Add 1/2 cup of water & some chopped nuts,
raisins & few drops of kewra essence.
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