Chicken Kali Mirch

 

Ingredients:

500 G. Chicken (curry cut)
1 Onion (finely chopped)
2 Fresh green chili’s (chopped)
1 in. Ginger (fine chopped)
4 Pods Garlic (chopped)
1C. Yogurt (whisked)
½ Tsp. Garam masala powder
½ Tsp. Cumin powder
½ Tsp. Coriander powder
1 Tsp. Cinnamon powder
4 Tbsp. Oil
4 Cloves
1 Tsp. Black pepper corns (crushed)
3 Green cardamoms (crushed)
¼  C. Coriander leaves (chopped)
1 Tsp. Kasuri methi
1 Tbsp. Lemon juice
½ Tsp. Honey
½ C. Water
Salt to taste

Recipe:

Heat oil in a pan & add cinnamon powder, green cardamom, cloves & pepper corn. Once fragrant, add chopped onions, ginger – garlic, chilies and cook for 7-8 minutes.

Add the cumin powder, garam masala powder, coriander powder & mix well.

Stir in the chicken pieces and sear on high flame for 5-10 minutes.

Now add the yogurt & mix evenly coating the chicken pieces.

Add water, kasuri methi, lemon juice, honey & keep stirring while the gravy simmers, approximately for 5-6 minutes or till the chicken is cooked.

Once the chicken looks cooked, garnish with chopped coriander & serve hot with roti’s, naan or parathas.

Dal Palak – Indian Style Lentil Curry with Spinach

Ingredients:

½ c. Chana Dal (split chickpeas)
¼ c. Masoor dal (pink lentils)
2 c. Spinach (chopped, you can use frozen too)
1 Tomato (chopped)
1 Onion (chopped)
2-3 Green chilies (chopped)
2 tb. Coriander (chopped)
3 tb. Ginger (chopped)
1 tsp. Cumin seeds
¼ tsp. Asafoetida powder
¼ tsp. Turmeric powder
1 tsp. Kashmiri red chili powder
Oil
Salt

Recipe:

Begin with washing the lentils and pressure cook until done. Keep aside.

In a pan heat some oil and add cumin seeds, chilies, ginger and sauté for a minute or two.

Add onions and cook until slightly golden. Stir in the chopped tomatoes and continue cooking over medium heat.

Add all the spices and cook until oil begins to separate.

At this stage add the spinach and cook until it becomes soft and stops releasing water.

Once done, add the cooked lentils and mix well.

Adjust the thickness of the curry by adding water as per your liking.

Check for salt and simmer for 5-6 minutes on slow heat.

Garnish with coriander and serve along with some rice

 

 

 

 

Chicken Handi

The traditional recipe requires a clay cooking pot as it enhances the flavor. However, cooking the same in a regular pot works just fine too.

Ingredients:

500 Gr. Chicken (cut into medium pieces)
½ C. Cashew nuts (plain, unsalted)
1 Onion (finely chopped)
1 Tomato (finely chopped)
2 Fresh green chili’s (Slit)
½ in. Ginger (julienne)
2T. Ginger Garlic paste
¼ ^th C. Coriander leaves (chopped)
¼ ^th C. Mint leaves (chopped)
1C. Yogurt
1T. Chili powder
¼ ^th T. Turmeric powder
½ T. Garam masala powder
½ T. Coriander powder
4Tbs. Oil
2 cloves
½ in. Cinnamon stick
2 green cardamoms
Salt to taste

Recipe:

Start by soaking the cashew nuts in hot water for 15-20 minutes. Drain and grind them into a paste. Add yogurt and continue to grind. Set aside.

Heat oil in a cooking pot & add cinnamon, green cardamom, and cloves. Once fragrant, add chopped onions and cook till golden brown.

Add the ginger-garlic paste and continue cooking for 4-5 minutes.

Stir in the chopped tomatoes, julienne ginger and cook till the oil separates. Now add the chicken pieces, chopped coriander, mint leaves and sauté over medium heat.

Add the turmeric powder, red chili powder & coriander powder. You can adjust the salt at this stage.

Now add the ground cashew – yogurt paste, garam masala powder and slit green chilies. Give it a nice stir evenly coating the chicken.

Keep stirring while the gravy simmers, approximately for 5-6 minutes or till the oil starts to separate.

Once the chicken looks cooked, garnish with chopped coriander & julienne ginger.

Serve hot with roti’s, naan or parathas.

Creamy Spinach Penne Pasta

Ingredients:

250 Grams penne pasta, cooked
3 Garlic cloves, minced
1 Onion, finely chopped
5C. Fresh spinach, washed, dried & chopped
1/2  C. Basil, finely chopped
1T. Olive oil
1T. Butter
2C. Cooking cream
1C. Parmesan cheese, grated
1/4 T. Salt
1/4 T. ground black pepper

Recipe:

Start by cooking the penne pasta. Drain and keep aside.

Heat olive oil and butter in a large pan over medium heat.

Sauté the onions, garlic, salt, and pepper until lightly browned.

Add cooking cream and parmesan cheese, and continue to cook the sauce on low heat until slightly thickened.

Now add the spinach, cup by cup and keep stirring gently until it wilts.

Once the sauce is ready add the basil and cooked pasta to the pan and stir to coat.

Garnish with some more parmesan cheese and enjoy the delicious creamy spinach pasta.

Chicken Soup in Coconut Milk

Ingredients:

1/2 Chicken Breasts (skinless, trimmed and sliced)
2-3 Pcs. Lemon Grass (sliced)
2-3 Pcs. Galangal (sliced)
2 Pcs. Kaffir Lime Leaves
1T. Lemon Juice
1T. Fresh Chillies (chopped)
1/4C. Onion (quartered)
1/4C. Oyster Mushrooms (roughly chopped)
1T. Sugar
1T. Fish Sauce
1C. coconut Milk

Recipe:

Boil coconut milk in a pot and stir in lemon grass, galangal & lime leaves.

Add the chicken pieces along with mushrooms and onions in the pot and stir.

Add fish sauce, sugar, lemon juice and chilies.

Bring to a boil and turn of the heat. Soup is ready to be served.

Honey Mustard Grilled Chicken

Ingredients:

4Pcs. Chicken Breasts (skinless & trimmed)
1T. Lemon Juice
2T. Honey
2T. Mustard Sauce
2 Garlic Cloves (minced)
1T. Olive Oil
1/2T. Cayenne Pepper
Salt & Pepper – as per taste

Recipe:

Toss the chicken pieces with lemon juice and set aside.

Combine all the other remaining ingredients to form a marinate.

Coat the chicken pieces with the marinate and refrigerate for few hours. For best results marinate overnight.

Grill the chicken on medium-high heat until done.

Thai Basil Chicken (Pad Kra-Pao)

This is a very popular Thai dish and one of my favorite. You can see a lot of vendors preparing this dish in the streets. I love it with chicken however; beef, pork and sea food options are also available. This dish is best served with rice and a Thai style crispy fried egg!

Ingredients:

1C. Chicken Breast (bite size pieces)
¼ C. Shallot (fine sliced)
5 Garlic Cloves (minced/fine chopped)
4 Thai Chilies (fine sliced/chopped)
1T. Oyster Sauce
1T. Dark Soy Sauce
½ T. Light Soy Sauce
½ T. Fish Sauce (optional)
½ T. Sugar
½ C. Holy Basil Leaves
Cooking Oil

Recipe:

Start with the stir fry sauce. Combine Dark soy sauce, Oyster sauce, Light soy sauce, Fish sauce (if using) & sugar in a bowl. Stir well and keep aside.

Heat oil in a wok; add shallot, garlic and chilies – stir fry for 30 seconds. Once fragrant, toss in the chicken pieces and continue frying.  (For the bite size chicken pieces it generally takes 2-3 minutes to cook)

Add the earlier prepared sauce and keep stir frying for 30 more seconds.

Throw in the holy basil, combine it well and turn off the heat.

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At this stage you would be probably drooling!
So serve and enjoy!

Kit – Kat Cake

Ingredients

1 ½ C. All Purpose Flour
1T. Baking Powder
¾ C. Butter (unsalted)
¾ C. Granulated Sugar
½ T. Cinnamon Powder
¼ T. Nutmeg Powder
1 Kit-Kat Bar (Crushed)
1 Can Condensed Milk (170 ML)
2 Eggs

Recipe:

Start with combining all the ingredients, except the Kit – Kat. Beat until the mixture is smooth.

Stir in the Kit-Kat now & mix well.

Pour the mixture in a greased loaf tin and sprinkle some kit-Kat on top.

Bake for 50 minutes at 180°C  or until a toothpick inserted in the middle comes out clean.

Yummy Tip: Oreo fans can replace Kit – Kat with Oreo’s too!!

Cabbage & Coconut Stir-fry

Ingredients:

4C. Cabbage (shredded)
6-8 Potatoes (small to medium size)
2 Green chilies (sliced and deseeded)
3-4 Dry red chilies
1T. Cumin seeds
1T. Mustard seeds
1T. Lemon juice
2T. Desiccated coconuts (lightly toasted)
4T. Coriander (chopped)
2T. Oil
Asafoetida (a generous pinch)
Salt & Pepper

Method:

Start with preparing the potatoes for the recipe. In a pot of boiling water add salt and cook potatoes for 10-12 minutes. Peel and lightly crush. Set aside.

In a pan heat some oil and add dried red chilies along with mustard, cumin and asafoetida. Smoke till fragrant. Once the seeds began to crackle, toss in the cabbage and sliced green chilies.

Make sure the cabbage gets coated with spices and oil nicely. Add the potatoes and continue tossing for few minutes. Add salt and pepper according to your taste.

Once it combines, throw in the toasted coconut, chopped coriander and lemon juice. Give it a final toss to combine.

Serve hot as a side dish.

The key here is the crunch in the cabbage. Don’t overcook!

Brazilian Chicken Soup

Ingredients:

300G. Chicken breast (fine shredded)
2T. Olive oil
2 ½ C. Vegetables (chopped, I used carrots, peas, sweet corn & beans)
½ C. Spring onion (chopped)
¾ C. Rice
10C. Chicken broth
4. Eggs (white separated)
1. Onion (chopped)
3. Garlic cloves (minced)
¼ C. Coriander (chopped)
Salt & pepper

Method:

In a pot add olive oil and sauté onions with garlic till fragrant. Add the shredded chicken and cook on medium heat for 3-4 minutes, stirring occasionally.

Once the chicken starts turning white, add the rice and roast along for few minutes.

Now add the chicken stock, chopped vegetables and check for seasonings. Bring to a boil, then reduce the heat and cover the pot. Let it simmer till the rice is cooked.

Once the rice is done add the chopped coriander and egg whites while stirring it.

Pour it in a bowl, garnish with a lime slice and enjoy!

Cauliflower Risotto

Ingredients:

1C. Arborio rice
½ C. White wine
2C. Vegetable stock
2T. Parmesan – Romano (grated)
1T. Lemon Juice
3T. Olive oil
Saffron (optional)

Ingredients for Puree

1 Cauliflower head (minced)
1 Onion (chopped)
6-8 Basil leaves
1C. Water
3T. Butter
Salt & Pepper

Ingredients for Garnish

2T. Garlic (minced)
3T. Cauliflower (minced)
3T. Mushrooms (chopped)
2T. Red bell pepper (chopped)
2T. Green bell pepper (chopped)
2T. Spring onion (chopped)
1T. Olive oil

Method:

Start with preparing the cauliflower puree. In a pan add the butter, basil leaves and onions. Once the onions start to sweat, stir in the cauliflower and season with salt & pepper. Cook the cauliflower on slow – medium heat without turning it brown. Add a cup of water if required. Once cooked properly let it sit for few minutes and puree using a blender. Set aside.

Take another pan and prepare for the garnish. Drizzle few drops of olive oil once heated add the garlic, spring onions, bell peppers, mushrooms and cauliflower. Saute for 6 – 7 minutes and reserve for later use.

Heat a flat pan on medium heat. Add some olive oil, once hot add the Arborio rice. Toast the rice till fragrant and then stir in the wine. Once the wine is absorbed add the vegetable stock. Keep on stirring to avoid sticking at the base. Also, you can add a dollop of butter to emulsify the rice. Add the lemon juice, cover and cook. Once the rice is almost done add the cauliflower puree and stir. This is the time when you will add the saffron, if using. Remove from the heat and add the grated cheese. Stir to mix the cheese evenly. Check for seasoning.

Pour some hot risotto in a plate, top it up with some prepared garnish and serve hot.

Creamy Cottage Cheese

Ingredients:

250G. Small Curd Cottage Cheese
1T. Ginger – Garlic Paste
2 Green Chili (deseeded, finely chopped)
1C. Red Bell pepper (finely chopped)
½ C. Green peas
2 Onions (chopped)
1 Tomato (chopped)
1T. Cumin seeds
¼ T. Garam Masala
¼ T. Turmeric Powder
½ T. Red Chili Powder
1T. Coriander Powder
¼ C. Milk
1T. Lemon Juice
2T. Fresh Coriander (chopped)
Oil
Salt

Method:

Heat oil in a pan and add cumin seeds. Allow them to crackle.
Add chopped onions, chilies, ginger-garlic paste and saute for few minutes.

Now add the chopped tomatoes and bell pepper. Give it a quick stir and cook till they turn soft.

Add garam masala, turmeric powder, red chili powder, coriander powder and salt to taste, stir.

Once fragrant add the milk and mix.

Stir in the cottage cheese, green peas, along with the lemon juice and cook for 3-4 minutes, stirring occasionally to prevent sticking.

Garnish with chopped coriander leaves and serve hot with the bread of your choice.

Tip: Any type of cottage cheese can be used for this recipe. Crumble or grate it before use.

Basic Makhani Gravy

Ingredients

2C. Tomatoes (chopped)
1 Onion (chopped)
1 Green chili
2 Cloves
2 Cardamoms
5 Cashew nuts
3T. fresh cream
2T. Butter
2T. Ginger garlic paste
1T. Sugar
1T. Tomato ketchup
1T. Tomato paste
½ T. Cumin seeds
½ T. Dried fenugreek leaves
1T. Red chili powder
¼ T. Garam masala
½ T. Coriander powder
¼ T. Turmeric powder
Salt

Method

Start with combining tomatoes, cloves & cashew nuts in a mixer jar and form a smooth puree. Set aside.

Now puree onion and green chili as well.

Heat the butter in a pan and add cumin seeds along with the cardamoms and sauté.

Now add the onion puree along with the ginger garlic paste, tomato paste and sauté on medium flame for 3-5 minutes.

Add the tomato puree and continue stirring. Once the oil begins to separate add chili powder, garam masala powder, coriander powder, turmeric powder & a cup of water. Let it simmer for few minutes.

Add the fenugreek leaves, sugar, ketchup and check for salt, while stirring occasionally.

Once the gravy reaches the desired consistency turn the flame off & add the cream.

The Makhani gravy is ready for use.

Tips:

For restaurant style smooth gravy, pass the gravy through a mesh before adding crème. This will remove all the whole spices.

If you would like to freeze this gravy for future use then do not add crème as it may spoil. To use the frozen gravy just thaw it before use and add the crème in the end.

 

 

 

 

 

 

 

Classic Carrot Cake

Ingredients

3C. Fine grated carrots
1 ½ C. White sugar
½ C. Brown sugar
1C. Raisins
1C. Crushed pineapple
4 Eggs (lightly beaten)
1 ¼ C. Vegetable oil
2T. Vanilla extract
2C. All purpose flour
2T. Baking soda
2T. Baking powder
3T. Ground cinnamon
1C. Dried coconut (grated)
½ T. Salt

For Frosting & Garnish:

1C. Chopped nuts
½ C. Unsalted butter (softened)
2C. Cream Cheese (softened)
4C. Confectioner’s sugar
1T. Vanilla extract

Recipe:

Preheat the oven at 180°C.

In a large bowl whisk together eggs, oil, white and brown sugar; once combined stir in flour, baking soda, baking powder, salt, cinnamon, dried coconut, grated carrots, raisins, vanilla extract  & crushed pineapple.

Grease and flour a cake pan and pour the batter into it. Bake in the pre heated oven for 50 – 60 minutes or until the tooth pick inserted in the centre of the cake comes out clean.

Let it cool completely.

To prepare frosting, in a bowl, combine butter, cheese, confectioner’s sugar and vanilla extract. Beat under the mixture is smooth and creamy.

Spread the frosting evenly over the cake and sprinkle the nuts on top.

Mixed Vegetable Soup

Ingredients

½ C. Corn Kernels (frozen or fresh)
1 Carrot (peeled & chopped)
1 Onion (finely chopped)
4-6 Beans (finely chopped)
2T. Spring Onions (chopped)
2T. Cauliflower (small florets)
2T. Peas
1T. Cornflour
2C. Water
2C. Vegetable Stock
½ T. Sugar
¼ T. Oregano Seasoning
Salt & Pepper
1T. Butter

Recipe:

In a pot melt some butter & sauté all the vegetables except the spring onions. Around 3 – 4 minutes.

Meanwhile stir the cornflour in 1 cup of water and leave aside. Make sure there are no lumps.

Now in the pot with the vegetables add the stock and water. Once comes to a boil allow to simmer for few minutes.

When the water in the pot is reduced, stir in the cornflour mixture. The soup will start to thicken at this stage. Add the sugar, pepper and check for salt. Let it simmer for 5 more minutes.

Garnish with spring onions, oregano seasoning and serve hot.

Egg & Shrimp Calzone

Ingredients:

2C. All purpose flour
2T. Yeast
1T. Sugar
2T. Olive oil
2T. Peas
2T. Sweet corn
3 Eggs (room temperature)
1 Shallot (chopped)
2 Green Chilies (chopped)
3 Garlic Cloves (minced)
10-12 Shrimps (diced)
Salt & pepper
Cornmeal or semolina (to sprinkle)

Recipe:

Start with activating the yeast. In a bowl add one cup of warm water, yeast & sugar, stir and leave aside till it foams.

Heat some oil in a wok. Saute garlic, chilies & shallot. Once fragrant add eggs and scramble to medium consistency. Now add the shrimps, peas & corns, continue cooking till the shrimps turn pink. Check for seasoning and don’t overcook. Set aside to cool.

In another bowl combine flour, a pinch of salt & yeast mix. Knead the dough till soft and smooth. Leave to rise for 1-2 hours in a warm place.

To bake the calzones preheat the oven at 200°C and sprinkle the baking sheet with cornmeal or semolina.

Divide the dough into 8 equal parts and roll each out to a 5 – 6 inches disc. Divide the filling between half of each disc, leaving some space to seal. Brush the edges with water and crimp the edges to seal.

Bake for 20 minutes or until golden brown. Cool slightly and serve.

 

Pesto Chicken Pasta

Ingredients:

2C. Penne pasta
400 ml. Coconut milk
2C. Chicken (roasted & shredded)
½ C. Pesto
½ C. Spring onions (chopped)
½ C. Sun dried tomatoes
½ C. Parmesan cheese (grated)
1T. Garlic (minced)
2T. Walnuts (roughly chopped)
Olive oil
Salt & pepper

Recipe:

Cook the pasta according to the instructions. Drain, but just reserve 1/4^th cup cooking liquid.

In a pan heat some olive oil and toss in the shredded chicken, garlic, spring onions, tomatoes and walnuts. Cook for few minutes and remove in a bowl.

In the same pan add coconut milk, once it comes to a boil stir in the pesto and simmer for 5 – 7 minutes. Once reaches a thick saucy consistency add the chicken mixture and the drained pasta along with the reserved liquid.

Mix until everything combines well. Check for seasoning and garnish with grated parmesan cheese.

Serve hot.

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Falafel Wrap with Pea & Feta Hummus

Ingredients for Falafel:

1C. Chick pea/Garbanzo beans (soaked in water overnight)
3 – 4 Garlic cloves (minced)
1 onion (finely chopped)
1T. Cumin powder
1T. Coriander powder
1T. Red chili powder
½ T. Black pepper powder
½ T. Baking soda
½ T. Cardamom powder
2T. Whole wheat flour
1T. Lemon juice
¼ C. Parsley leaves (chopped)
½ C. Coriander leaves (chopped)
Salt to taste

Ingredients for Pea & Feta Hummus:

1C. Peas
½ C. Feta cheese
1T. Tahina paste
2T. Olive oil
Salt & pepper

Other Ingredients:

Whole wheat wraps or tortillas
Oil to fry
Salad filling (thin diced – cucumber, tomato, onion & lettuce)
Mayonnaise

Recipe:

Start with preparing the falafel. Add all the ingredients for falafel into a food processor and make a course mixture. Leave it in the refrigerator for one hour.

To prepare the hummus, add peas, feta cheese, tahina paste, olive oil, salt & pepper in a food processor and pulse until smooth puree is formed.

Remove the chickpea mixture from the refrigerator and roll into medium sized balls. Deep fry in batches for about 3 to 4 minutes or till golden brown and drain on paper towels

To make a wrap, warm the tortillas a bit. Spread a generous layer of hummus and place 3 – 4 falafel balls on top. Layer the wrap with desired amount of salad and mayonnaise. Roll up the tortilla and tuck it well.

It is now ready to be served. Enjoy!

Classic Pesto Pizza

I got this recipe from my aunt and I liked it a lot as it’s a great alternative to a regular pizza. Less  of cheese and more of flavor!

Ingredients:

1 Pizza crust
⅛^th C. Italian 5 cheese or any mozzarella (shredded)
⅛ ^th C. Crumbled goat cheese
5-6 Cherry tomatoes (halved)
2T. Pesto
1T. Fig balsamic vinegar
Handful of baby lettuce leaves

Recipe:

Pre heat the oven at 230°.

Layer the pizza crust evenly with pesto and add a layer of shredded cheese on top.

Add cherry tomatoes and the crumbled goat cheese on the pizza crust.

Bake the pizza in the oven for 10-12 minutes.

Once it’s out from the oven add a handful of baby lettuce leaves on top and drizzle some fig balsamic vinegar.

Cut pizza into slices and serve immediately.

Bon Appetit-O !

Lentil Broccoli Curry

Ingredients

4 tablespoons butter
2 medium onions (chopped)
1 T. Chili powder
1 ½  T. Black pepper
2 T. Cumin
1 T. Ground coriander
2  T. Turmeric
1 C. Red lentil
1 lemon juice
3 C. Vegetable broth
2 medium broccoli, chopped
½ C. Dried coconut (optional)
Salt

Recipe

Heat butter in saucepan and sauté onions until well browned.

Add chili powder, pepper, cumin, coriander and turmeric. Stir and roast for a minute.

Add lentils, lemon juice, broth and coconut if using.

Bring to a boil, reduce heat and simmer for 45-55 minutes.
(If mixture is too thick, you may need to add a little hot water).

Add broccoli & salt to taste. Simmer for 5 minutes.

Serve hot over Basmati rice or chapattis.

Shrimp Pasta in Coconut Sauce

Ingredients:

250G. Pasta
3 Garlic cloves (minced)
1 Onion (chopped)
1T. Ginger (chopped)
2C. Shrimps (peeled, deveined)
1C. Mushrooms (sliced)
2C. Coconut milk
1C. Cooking crème
1T. Corn flour
¼ C. Parmesan cheese (grated/shaved)
Olive oil
Salt & Pepper
1T. Dill or chives (optional)
1T. Butter
¼ C. Water

Recipe:

Cook the pasta according to the instructions on the pack and set aside.

In a pan sauté onion, garlic and mushroom until cooked and remove in a bowl.

In the same pan, heat some butter and sauté the ginger along with the shrimps. Once the shrimp turns pink add the coconut milk and crème. Once it comes to a boil let the mixture simmer.

Mix corn flour in ¼ cup of water and add it to the coconut milk mixture. Stir it well to avoid lump formation.

Add the onion & mushroom mixture to the pan and stir to combine all the ingredients.

Check for seasoning and add the cooked pasta to the sauce.

Garnish with some parmesan cheese and finely chopped dill or chives. Serve hot.

Chicken – Broccoli Stir Fry

Ingredients:

02 Chicken breasts (diced into bite size)
02 Scallions (fine sliced)
03 Garlic cloves (minced)
2T. Ginger (minced)
2T. Red pepper (fine sliced)
3T. Oil
2C. Broccoli florets (medium)
3T. Stir fry sauce

For stir-fry sauce:

⅔C. Soy sauce
⅔C. Oyster sauce
½C. Chicken broth
⅓C. Spicy vinegar or rice vinegar
3 ½ T. Sugar
1T. Sesame oil (optional)
2T. Corn flour

Recipe:

In a wok heat some oil and sauté chicken until it’s slightly brown. Leave aside.

Heat some more oil in the same wok and sauté the broccoli for few minutes. It should retain its color and crispness.

Now add ginger, garlic, scallions and pepper to the wok with broccoli and toss until aromatic.

Add the chicken pieces and stir in the sauce, tossing it along to merge the flavors.

Check for salt and serve with jasmine rice.

Will be doing a veggie version soon…!

Shrimp Fried Rice

Ingredients:

1C. Brown/Red rice
2 Chicken broth cubes
2 Spring onions (chopped)
½ C. Carrot (finely chopped)
1 Onion (chopped)
2 Red chilies (chopped)
1C. Shrimp (peeled & deveined)
2T. Butter
2T. Olive oil
2 Garlic cloves (minced)
3T. Dark soy sauce
½ T. Ginger powder
½ T. White pepper
Salt & pepper

Recipe:

Boil water in a pot and add the chicken stock cubes. Stir till dissolved. Cook rice in the stock until done. Drain and leave aside.

In a small bowl mix the soya sauce, ginger powder and white pepper; set aside.

In a wok melt butter over medium heat. Cook shrimps in this for about 3-4 minutes or till pink. Season with salt and pepper and leave aside.

Add olive oil in a wok and saute garlic and onions for 2 minutes. Now add the chopped carrots and red chili; sauté for 2 more minutes.

Once the vegetables are tender stir in rice, shrimps and soya sauce mix.

Check for salt and serve hot.

 

 

Chicken Salad

Ingredients:

4 Chicken breasts (cut into 1” pieces)
¼ C. Olive oil
½ C. Hung curd
3 Garlic cloves (minced)
2T. Tomato paste
1 Lemon (juiced)
1 Onion (cubed)
2 Red bell peppers (cubed)
Salad mix (lettuce, rocket, onions, tomatoes, carrot, cabbage)
Salt & pepper

Recipe:

In bowl prepare the marinade by mixing olive oil, lemon juice, hung curd, garlic, tomato paste, salt and pepper. Add the chicken pieces into the marinade and refrigerate for few hours.

Prepare the grill to cook the marinated chicken. On a skewer pierce a piece of bell pepper, onion and chicken. Repeat it again for all the skewers.

Grill the chicken for 5 minutes or until done from all the sides. Serve along with salad and the dressing of your choice.

Tip: if using a bamboo skewers, soak it in water for 30 minutes to avoid charring.

Easiest Nutella Cookies

Ingredients:

2 ⅓ C. All purpose flour
¾ C. Brown sugar
½ C. White sugar
½ C. Unsalted butter (room temperature)
1T. Vanilla extract
1 ½ T. Baking soda
1T. Corn flour
2 Eggs
¼T. Salt
4T. Nutella

Recipe:

Pre heat the oven to 180°C and line the baking tray with silver foil.

In a large bowl mix all the ingredients and combine well. Scrape down the sides of the bowl and use your hands to knead if required. Dough should be a little crumbly.

Now, using a table spoon scoop and roll balls of the entire batch of dough. You should have around 24 small portions.

Bake in the oven for about 10 minutes or until golden brown. Once done allow to cool on a wire rack.

 

Strawberry Swirl Cheese Cake

 

Ingredients:

1 ¼ C. Digestive biscuits (crushed to crumbs)
75G. Butter (salted, melted)
800G. Cream cheese (softened)
1C. Sugar
2T. Flour
1T. Vanilla essence
3 Eggs
¾ C. Thick cream
⅓ C. Strawberry Jam (seedless)

Recipe:

Combine the biscuit crumbs and melted butter in a bowl. Mix well and spoon this mixture into the base of an 8 inches spring form tin, pressing the biscuit well into the base.

Spoon the soft cheese into a large bowl and soften it with a spoon. Add the sugar, cream, flour and vanilla extract. Mix well until all the ingredients are evenly combined.

Now add eggs into the cake mixture one at a time and stir. Pour this mixture over the top of the biscuit base.

Gently drop small spoonfuls of jam over batter; cut through batter several times with knife to create a marble effect.

Bake for 40 minutes at 160 degrees. Cool completely. Refrigerate at least 4 hours or overnight. Cut into pieces to serve and store leftover cheesecake in refrigerator.

   

Rajma Masala

Ingredients:

2C. Kidney beans (soaked overnight)
3 Tomatoes (pureed)
2 Onions (chopped)
2T. Ginger Garlic paste
1T. Coriander powder
2T. Chili powder
1T. Cumin powder
½ T. Turmeric powder
1T. Garam masala powder
Salt
3T. Clarified butter or oil

Recipe:

Cook rajma with five cups of water and salt in a pressure cooker till totally cooked and soft.

Heat some oil in a deep pan. Add chopped onions and ginger garlic paste and sauté till the mixture turns golden. Add tomato puree and continue to cook. Add coriander powder, cumin powder, red chili powder, turmeric powder and cook till the oil begins to separate.

Now add rajma along with the cooking liquor and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat.

Garnish with coriander leaves & serve hot with steamed rice.

Creamy Garlic Chicken Spaghetti

Ingredients:

200G. Spaghetti
1 Chicken breast (grilled & shredded)
2T. Butter
2T. Garlic (minced)
2T. All purpose flour
1C. Chicken broth
1C. Milk
2T. Parsley flakes
1T. Oregano
1 Onion (sliced)
6-8 Cherry tomatoes (halved)
2T. Black olives (sliced)
⅓ C. Parmesan cheese (grated)
Handful of basil leaves
Olive oil
Salt & pepper

Recipe:

Cook the pasta as instructed behind the pack, drain and keep aside.

In a sauce pan melt butter and add garlic. Cook over medium heat for 1 minute.

Now add flour and cook for one minute, stirring constantly.

Add the chicken broth and milk. Keep stirring frequently until sauce boils and thickens.

Add parsley, oregano, salt & pepper in the sauce and keep warm.

Sauté the onions, tomatoes, olives & basil in some olive oil and leave aside.

Now in a dish toss hot pasta with sauce and sautéed vegetables. Garnish with some parmesan cheese and serve immediately.

 

Stir-fried Spicy Chicken with Basil

Ingredients:

400G Chicken (bite sized)
4 Garlic cloves (minced)
½ T. Ginger (minced)
3 Red bell peppers (chopped)
6 Thai red chilies (finely chopped)
3 Shallots (thinly sliced)
1C. Basil leaves
12T. Stir-fry sauce

For stir-fry sauce:

⅔C. Soy sauce
⅔C. Oyster sauce
½C. Chicken broth
⅓C. Spicy vinegar or rice vinegar
3 ½ T. Sugar
1T. Sesame oil (optional)
2T. Corn flour

Recipe:

Mix all the ingredients for the stir fry sauce in a bowl and leave aside.

Heat oil in a wok. Add ginger, garlic, bell peppers, shallots and the red chilies.

Cook for 30 seconds over high heat or until fragrant. Add chicken and cook, breaking up lumps, for 4 minutes or until cooked through.

Add the stir fry sauce little by little stirring occasionally, for 1 minute or until heated through.

Add basil and remove from heat. Serve the stir-fry with rice and a deep fried egg.

Tip: store the remaining stir-fry sauce in an airtight container. Keep refrigerated.

 

 

Crispy Spiced Potatoes

Ingredients:

4 Potatoes (boiled, peeled & cubed)
½ T. Cumin seeds
1T. Coriander powder
1T. garam masala powder
½ T. Chaat masala powder
½ T. Deggi mirch
3T. Coriander (chopped)
Salt
Oil

Recipe:

Heat some oil in a wok. Add the cumin seeds and allow them to crackle. Add the cubed potatoes, the remaining spices and salt. Stir to combine all the ingredients well.

Add the chopped coriander, toss once and serve as a side dish.

Tip: I lightly fry the potatoes before I add the spices. It just gives it a crunch!

Chole Bhature

A famous Indian street food from Amritsar, Punjab. A must try !

Ingredients for Chole:

1½ C. Chick peas (soaked overnight)
1T. Tea leaves
2 Dried Indian Gooseberries
2 Onions (chopped)
2 tomatoes (pureed)
2-3 green chilies (slit)
1½ T. Chana Masala
½ T. Coriander powder
Salt
Oil

Ingredients for Bhature:

2½ C. Refined flour
½ C. Yogurt
½ T. Baking powder
1T. salt
2T. Sugar
Oil
A pinch of baking soda

Recipe:

Start with preparing the dough for the bhatura. In a bowl sieve flour, salt, baking powder and baking soda. Mix yogurt, water and knead into a soft dough. Cover the dough and leave aside.

Drain the chickpeas and pressure cook with four cups of water. Tie tea leaves and gooseberries in a muslin cloth to form a bundle and add it to the cooker. Cook under pressure for around 12- 15 minutes or till completely cooked and soft.

Heat some oil in a pan and sauté onions and green chili till lightly brown. Add tomato puree and sauté till the oil separates. Add chana masala, coriander powder to it and mix well.

Add the boiled chickpeas with the cooking liquor and simmer for 15 minutes. Check for salt.

To make bhatura roll out five inch diameter diskettes of the prepared dough and deep fry till brown on both the sides. Drain on absorbent paper and serve hot with chole.

Walnut & Date Bread

Ingredients:

1½C. Dates, pitted (coarsely chopped)
½ T. Baking soda
1C. Boiling water
½ C. Walnuts (roasted & chopped)
2C. All – purpose flour
½ C. Brown sugar (little crushed)
1½ T. Baking powder
½ T. Salt
½ T. Ground cinnamon
½ C. Butter, cold & unsalted (diced)
1 Egg, at room temperature
1T. Vanilla extract

Recipe:

Start with combining the chopped dates with the baking soda and a pinch of salt in a bowl. Pour 1 cup of boiling water over the dates, stir, and leave aside to cool for around 30 minutes.

Now take another bowl and place the flour, sugar, baking powder, ¼T salt and ground cinnamon. Mix it well and then add the butter. Continue mixing until done properly.

In a separate bowl, whisk the egg with the vanilla extract.

Add the beaten egg mixture and the cooled dates (along with the water) to the flour mixture and stir to combine.

Place the batter into your prepared loaf pan, smoothing the top with the back of a spoon. Bake in a pre heated oven for about 55 to65 minutes at 180 degree C or until the bread is golden brown and set, and a toothpick inserted in the center comes out just clean.

Place on a wire rack to cool and serve as u like.

Butter Chicken Masala

Ingredients:

For the 1^st marinade:

400 gram boneless chicken, cut into 1.5 inch pieces
1T. Deggi mirch
1 lemon (juiced)
Salt

For the 2^nd marinade:

½ C. Yogurt
3T. Ginger garlic paste
½ T. Deggi mirch
½ T Garam masala
2T. Mustard oil
Salt

For Makhani gravy:

06 Tomatoes (pureed)
4T. Butter
2T. Ginger garlic paste
5 Green cardamoms
½ T. Mace
½ T. Fenugreek leaves (roasted, crushed))
1T. Honey
4T. Fresh cream
½ T. Garam masala
½ C. Water
Salt

Recipe:

Start with preparing the first marinade for the chicken. In a bowl add chicken pieces, chili powder, lemon juice and salt. Leave for one hour in the fridge.

After one hour add all the ingredients of second marinade in it, mix well and leave for another hour in the fridge.

Cook the chicken pieces over a grill or in a clay oven.

To prepare the Makhani gravy, in a heavy bottom pan heat butter and add cardamoms and mace. Once fragrant add ginger garlic paste and sauté for 2-3 minutes. Now add pureed tomatoes, red chili, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the honey and crushed fenugreek leaves.

Now add the chicken pieces, fresh cream and garam masala to the tomato gravy and give it a nice stir. Simmer for five more minutes and serve hot with rice or naan.

Banana Walnut Cake

Ingredients

4 Bananas, ripe (peeled & chopped)
1.5 C. Whole wheat flour
½ C. Sugar
⅔ C. Vegetable oil
1T. Baking powder
1T. Vanilla extract
½ T. Baking soda
½ C. Walnuts (chopped)
A pinch of salt

Recipe:

Preheat your oven at 180 degrees C. if using a regular oven; heat both the top and bottom elements.

Add the bananas to a bowl and mash them well. Add sugar, oil and vanilla extract to the bananas and stir so that the oil mixes with the banana puree and the sugar dissolves.

Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl.

Mix the dry ingredients into the wet ingredients very well.

Now add the chopped walnuts and mix again.

Pour the batter in a greased or lined loaf pan and gently tap and shake the pan. place the pan in the center rack if using a regular oven.

Bake in the preheated oven at 180 degrees for 45 to 50 minutes or till toothpick inserted in the cake comes out clean.

When warm or cooled, slice and serve banana cake with tea or coffee.

Tip: if the top of the cake starts browning then cover the top with an aluminum foil.

Tuna Mayo Salad

Ingredients:

3 Can tuna flakes in water or oil
(Rinse with water if in oil)
1 Lemon (juiced)
1 Onion, small (finely chopped)
1 Bell pepper (finely chopped)
10-12 medium lettuce leaves (shredded)
½ C. Mayonnaise
¼ T. Salt
¼ T. Pepper
2T. Honey

Recipe

Drain the tuna in a strainer and leave aside.

In a bowl, mix the tuna, lettuce, onion, mayonnaise, honey,  lemon juice, bell pepper, salt and pepper. Check for seasoning & serve.

 

Tip: This salad can also be used as a sandwich filling.

To make a grilled tuna sandwich spread tuna mixture on bread slices. Top with another bread slice. Lightly grill it in a sandwich griller and serve.

Prawn Linguine

Ingredients:

250G. Linguine Pasta
3 Garlic cloves (chopped)
1 Red chili (chopped)
24 Prawns (peeled, deveined)
12 Cherry Tomato (halved)
Handful of rocket leaves
2T. Black olives (pitted, sliced)
¼ C. Parmesan cheese (grated/shaved)
Olive oil
Salt & Pepper

Recipe:

Cook the pasta according to the instructions and leave aside.

Heat some olive oil in a wok and toss in the garlic, chili and olives. Cook on med heat without letting the garlic brown. Now add the prawns and cook until they turn pink.

Add the tomatoes and stir for approx 3 minutes. Add the drained pasta, rocket leaves and stir. Check for salt at and pepper at this time.

Garnish with some parmesan cheese and dressing of your choice.

Serve hot with a portion of garlic bread.

Mix Vegetable Keema

Ingredients:

1C. Cauliflower (Grated/minced)
1C. Beans (chopped)
½ C. Mushrooms (chopped)
1 Carrot (chopped)
½ C. Green peas (boiled)
2 Tomatoes, medium sized (chopped)
1 Onion, medium sized (chopped)
1 Green chili (chopped)
1 Black Cardamom
1” Cinnamon stick
½ T. Red chili powder
½ T. Turmeric powder
½ T. Garam masala powder
1T. Coriander powder
2C. Water
¼ C. Yogurt (beaten)
2T. Coriander (chopped)

Recipe:

In a pan heat some oil and add cardamom and cinnamon stick. Once fragrant add onions, ginger garlic paste and saute.

Add the chopped tomatoes, beaten yogurt and all the spices, stir and cook till the oil separates.

Now add all vegetables except green peas along with water and salt.

Cover and cook till all vegetables are cooked well. Once the mixture is dry add the peas and chopped coriander.

Give it a stir. Check for salt and serve hot with parathas or chapatti.

Black Lentil Curry (Kali Dal)

 

Ingredients:

1 ¼ C. Split black gram (Dhuli urad dal)
3T. Split Bengal gram (Chana dal)
3T. Kidney beans (Rajma)
1T. Ginger-garlic paste
1T. Ginger (Peeled & Julienne)
2T. Deggi mirch
1T. Cumin seeds
1 Onion, medium (chopped)
2 whole dry red chilies (broken)
1C. Tomato puree
1T. Garam masala powder
2T. Clarified butter (Desi ghee)
2T. Butter
¼ C. Fresh cream
2T. Coriander (chopped)
Salt (as per taste)

Recipe:

Soak together all the lentils in four cups of water overnight.

Take the soaked lentil in a pressure cooker, add ginger julienne, salt, red chili powder, close the lid and cook on high heat till two whistles are given out. Remove from heat and leave aside for about fifteen minutes.

Heat ghee and butter in a pan. Add cumin seeds, chopped onion and sauté. Add red chilies, ginger-garlic paste and sauté for two minutes. Add tomato puree, garam masala powder and mix. Add the cooked dal.

Add chopped coriander leaves, cream and mix again. Simmer till the desired consistency. Serve piping hot.

Classic Hummus With Pita Bread

Ingredients for hummus:

2C. Chickpeas (cooked & drained)
1 Garlic clove (chopped)
1T. Lemon juice
¼ C. Tahini (sesame seeds paste)
3T. Olive oil
Salt
Pinch of paprika

Recipe:

In a food processor, combine the chickpeas, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita bread.

Ingredients for Pita Bread:

3C. Flour
1T. Sugar
2T. Olive oil
1T. Salt
2T. Dry yeast
1C. Water

Recipe:

In ¼ Cup of warm water dissolve the sugar & the yeast, & set aside till the yeast foams up.

In a large bowl, mix together all the ingredients including the sugar-yeast mixture and knead into smooth dough.

Place in a bowl coated with olive oil, turning over once so that the dough is coated with oil and cover with cling wrap.

Keep in a warm place to rise, about 1 hour, until doubled in volume.

Now divide into 6 pieces., Roll each ball into a dough around 7 inches in diameter cover with a kitchen towel, and allow the balls to rest about 30 minutes.

Try to roll evenly so the pita will rise in the oven, making a perfect pocket.

Place a pizza stone or a baking tray in an oven, and preheat to 250 degrees.

Place as many pitas as you can on the stone without overlapping.

Leave alone for 3 minutes. The pitas should puff up.

Remove from the oven and transfer to a cooling rack. The pita should now deflate and is ready to be served.

Vegetable Porridge

Ingredients:
1C. Broken wheat (dalia/porridge)
½ C. Green peas (shelled)
1 Small carrots (diced)
1T. Oil
1T. Cumin seeds
1 Onion (chopped)
1 Tomato (seeded and chopped)
Salt
2T. Butter
2T. Fresh coriander leaves (chopped)

Method:

Soak dalia in two cups of water for thirty minutes Heat oil in a pressure cooker and add cumin seeds.

As they begin to change colour add onion. Sauté till pinkish and add green peas, carrots and tomato. Stir for a minute.

Add dalia and three cups of water. Add salt to taste. Bring to a boil, close lid and pressure cook till two whistles.

Just before serving add butter and coriander leaves.

 

 

Chicken Cheese Nachos

 

Ingredients:

180G. Tortilla chips
200G. Mozzarella or cheddar cheese (shredded)
2 Spring onions & shallots (chopped)
¼ C. Olives
1 Red pepper chili (thinly sliced)
4 chicken sausage (thinly sliced)
1T. Oregano
1T. Chili flakes
Salt (As per taste)

Recipe:

Start with placing a handful of tortilla chips in an oven tray. Throw some spring onions, cheese, olives, red chilies and sausages.

Place a second layer of tortilla chips over and repeat the process till all the ingredients are utilized. Sprinkle a pinch of salt over.

Place the tray in the oven at 200 degree for 5-7 minutes; to melt the cheese.

Sprinkle oregano and chili flakes over and serve hot.

Quick Karahi Chicken

 

Karahi Chicken

Ingredients:

1KG Chicken (clean & trimmed)
1 Lemon
1C. Yogurt (beaten)
3T. Oil/Clarified butter
3 Onions (chopped)
3 Tomatoes (chopped)
1 Capsicum/Bell pepper (diced)
1T. Deggi mirch
1T. Fenugreek leaves
3T. Chicken masala
1T. Ginger garlic paste
Salt (as per taste)

Recipe:

Start with marinating the chicken with salt, lemon, turmeric & yogurt. Leave it marinated for 30 minutes.

In a wok heat oil, add onions and ginger-garlic paste and saute till golden, add chopped tomatoes and cook till it becomes a fine puree and oil begin to separate. Add the diced capsicum and stir together.

Add salt and chicken masala and cook for 2-3 minutes; later add chicken pieces and cook for 10 minutes.

Add ½ cup of beaten curd and mix. Lower the heat, cover & let it simmer for 15-20 minutes.

Add 3T lemon juice, fenugreek leaves stir well and garnish with ginger and coriander.

Serve hot with rice or bread.

For Chicken Masala; dry roast & grind together:
½ C. Coriander seeds
1T. Fennel seeds
2T. Cumin seeds
1T. Caraway seeds
½ T. Black peppercorn
4 Dry red chilies
½ T Fenugreek seeds
Few Curry leaves

Tip: I prefer using readymade chicken masala powder.

Pastry Wrapped Prawns with Sweet Chili Sauce

Ingredients:

For Fried Prawns:

20 Prawns (clean, deveined & tails intact)
20 Pastry sheets (9 x 9 cm)
4T. Lime juice
2T. Soy sauce
1 egg (whisked)
Oil (for frying)

For Sweet Chili Sauce:

½ C. Vinegar
½ C. White sugar
¼ C. Water
3T. Fish sauce
1 Thai red chili (chopped)
1T. Dried red chili (crushed)
1 ½ T Corn flour, dissolved in 20 ml cold water.
3 Garlic cloves (minced)

Recipe:

Mix the lime juice and soy sauce and leave the prawns to marinate in mixture for 1 hour.

Once marinated, discard the marinating fluid and place each prawn on an individual pastry sheet. Brush the edges of pastry sheet with egg, and then wrap pastry around prawn leaving the tail to stick out. Brush egg over the pastry as well.

Deep fry the prawns until golden brown. Leave to dry on kitchen roll, and then serve with sweet chili sauce.

To prepare sweet chili sauce, boil all the ingredients except corn flour – water mixture in a pan. Continue boiling until the mixture is reduced to half. Add the corn flour water mixture and stir.

Remove from heat, taste; add more sugar or chili if required.

Chicken Dum Biryani

Ingredients:

1 kg chicken (washed and drained)
2 large onions (sliced)
2C. Coriander leaves (chopped)
1T. Saffron
½ C. Luke warm milk
2T. Ghee (clarified butter)
5T. Oil
Salt

For marinating chicken:

¾ C. Thick curd/yogurt
8-10 green chili’s (slited)
1 ½ T. Ginger garlic paste
1T. Red chili powder
¼ T. Turmeric powder
¾ T. Coriander powder
½ C. Coriander leaves (chopped)
¾ C. Mint leaves
1 Lemon (juiced)
1 ¾ T. Salt

Biryani masala (make powder)
8 cloves, 1″ cinnamon stick, 4 cardamom, ¾ T. Jeera, 12 pepper corns

To cook rice:

4C. Basmati rice
6 cloves
3 cardamoms
1″ cinnamon stick
3 bay leaves
10 mint leaves
1 tbsp oil
1 ½ T. Salt
Water

Recipe:

Marinate chicken with the ingredients called for ‘marination’ along with biryani masala powder. Keep aside for 4 hours or a min of 1 ½ hrs.

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, sauté for 8 -10 minutes till caramelized. Remove and keep aside.

Add the saffron to the luke warm milk and combine well. Keep aside.

Take a wide deep vessel to prepare the biryani. Add 3 table spoon oil, add the marinated chicken and spread out over the vessel. Cook on high flame for 2 minutes. Add a table spoon of oil over the chicken pieces. Reduce flame.

Spread half of the rice over the chicken layer, pour half a table spoon of ghee all over the rice, add half of the caramelized onions and spread over the rice. Next sprinkle a table spoon of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a table spoon of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a table spoon of coriander leaves and pour remaining saffron milk over the rice.

Place lid and seal the edges with wheat dough. Cook on high flame for 2 minutes. Remove the vessel from the stove and place an iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 minutes. Turn off heat and do not remove lid for 10 minutes.

After 10 minutes, remove lid, combine gently and serve hot with raita and curry of your choice

Pasta with Roasted Red Pepper Sauce

Ingredients:

3 whole red bell peppers
Olive oil
1 onion (finely diced)
2 garlic cloves (minced)
¼C. Cream
Fresh herbs for garnish (finely minced)
Cheese for garnish (shaved or grated)
2C. Any pasta

 Recipe

Roast red peppers, peel the charred skins from the peppers, then run your knife along the inside to scrape out the seeds and puree.

Cook the pasta in boiling water untill al dente.

In a skillet, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add salt and pepper according to taste.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped herbs & cheese.

Stuffed Okra

Cottage cheese in Butter & Tomato Gravy (Paneer Makhani)

Ingredients:

250 Grams Cottage cheese (Paneer)

For Makhani Gravy:

06 Tomatoes (pureed)
4T. Butter
4 Green cardamoms
1T. Ginger paste
1T. Garlic paste
1T. Red chili powder (deggi mirch)
¼ T. Dried fenugreek leaves (kasuri methi),roasted and crushed
1T. Honey
3 ½ T. Fresh cream
Salt
Few strands of Mace

Recipe

Heat two tablespoons of butter in a deep non stick pan on low heat. Add the green cardamoms and mace and cook till fragrant.

Add the ginger paste and garlic paste and sauté for a minute

Add the pureed tomatoes, salt, red chili powder and cook, stirring occasionally, for fifteen to twenty minutes.

Add the kasuri methi, remaining butter, honey & cream to the gravy and mix well.

Once the gravy is done add the cubed cottage cheese and cook for another 5 minutes.

Serve hot with roti or rice.

Carrot Pudding (Gajar Ka Halwa)

Ingredients

8 – 10 Carrots (grated)
3T. Ghee (clarified butter)
¼ T. Green cardamom powder
¾ C. Sugar
5 – 6 Almonds (sliced)
5 – 6 Cashew nuts
10 – 15 Raisins
1C. Khoya (grated)
10 – 15 Pistachios chopped

Recipe

Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté till aromatic.

Add milk, green cardamom powder and cook on medium heat for ten to twelve minutes or until the milk evaporates and the carrots are cooked.

Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously.

Garnish with chopped cashew nuts, sliced almonds and raisins. Serve hot or at room temperature.

Note: To make khoya boil 5 cups of milk until only 1/5^th is left.

Rigatoni with broccoli sauce

Ingredients:

2C. Rigatoni or any small pasta
4C. Broccoli florets
2C. Broccoli stems (peeled & chopped)
02 Garlic cloves
3T. Olive Oil
1T. Lemon zest
1C. Parmesan cheese (grated)

Recipe

Start cooking pasta; 3 minutes before it’s done, add broccoli florets.

Once cooked, drain & reserve ½ cup pasta water.

In a food processor, finely chop broccoli stems and garlic.

Heat olive oil in a pan over medium heat and add chopped stems and lemon zest; cook for 3 – 4 minutes. Now add 1 more cup of water and cook for 5 more minutes.

Mix in cheese, pasta, florets and reserved pasta water.

Cook till it gets a saucy consistency.

Serve hot.

Chicken Manchurian

Ingredients

2C. Chicken (minced)
2 Eggs (beaten)
¾ C. Refined flour
½ T. Garlic paste
½ T. Ginger paste
½ T. MSG or Ajinomoto (optional)
1T. Garlic (chopped)
½ C. Onions (chopped)
1 Capsicum (chopped)
Oil for deep frying 

For Sauce

3T. Corn flour
½ C. Water
2T. Vinegar
2T. Salt
2T. Soya sauce
½ C. Tomato puree
2C. Water

Recipe

Mix together the chicken, egg, flour, garlic and ginger paste, ajinomoto and enough water so as to have a thick batter. Leave this for 5-10 minutes.

Heat the oil, drop small lumps of batter in it and fry to golden brown. Drain on absorbent paper till required. 

For the sauce mix all the sauce ingredients together and leave aside.

Stir-fry the garlic, onion and capsicum in it over high heat for few minutes.

 Add the sauce mixture, and simmer till the sauce thickens slightly. 

Add the fried balls, turn around a few times and serve hot with rice or noodles.

Tip: a Chinese sauce mix can also be bought from a grocery store to save time.   

Chicken Fried Rice

Ingredients

1C. Boneless chicken (cut into thin strips)
1C. Rice soaked
4T. Oil
2 Spring onions(chopped)
3-4 Garlic cloves (chopped)
2 Eggs (whisked)
1T. Soy sauce
¼ T. MSG or ajinomoto (optional)
½ T. White pepper powder
1T. Vinegar
Salt

Recipe

Cook rice in three cups of water until just cooked. Drain & leave aside.

Heat oil in a wok, add spring onions and garlic and stir-fry for a minute. Add chicken pieces and stir-fry for few more minutes.

Add eggs and cook for half a minute. Add rice and cook for a minute, stirring and tossing continuously.

Add soy sauce, MSG, salt, white pepper powder and mix thoroughly.

Add vinegar, mix well and serve hot.