Omelette Curry

Ingredients

For the Omelette

  • 3 eggs
  • 1 small onion, finely chopped
  • 2 green chillies, finely chopped
  • 1 tsp chopped coriander leaves
  • Salt and pepper
  • Oil

For the Curry –

  • 2 tbsp grated coconut
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 2 tbsp oil
  • 3 small onions, finely sliced
  • 2-3 green chillies, chopped
  • 2 medium tomatoes, chopped
  • 1 tsp vinegar
  • 1 tbsp chopped coriander leaves
  • Salt to taste

Method

  1. Grind the coconut, cumin, fennel, coriander, red chilli, turmeric and garam masala with 2 tbsp water to a paste. Set aside
  2. Whisk all the ingredients except oil for the omelette. Prepare the omelette and cut into 1” strips
  3. Roll up the strips and set aside
  4. Heat the oil
  5. Fry the onions on moderate heat for 10 minutes
  6. Add the spice paste and fry for 3-4 minutes
  7. Add a little more oil if required to fry the spices
  8. Add the chillies and tomatoes and sauté for 5 minutes
  9. Add the vinegar, 600 ml warm water and salt
  10. Simmer for 10 minutes
  11. Add the strips and coriander leaves and simmer for 3 minutes

Kumro Chokha (Pumpkin, Potato and small Chickpea Curry)

Ingredients

  • 300 gm pumpkin
  • 2 medium sized potatoes
  • 100 gm desi chana
  • 1 tsp ginger paste
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp asafoetida powder
  • 1 bay leaf
  • 2 dry red chillies
  • 1/2tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp Bhaja moshla powder
  • Salt and sugar to taste
  • 2 tbsp grated coconut
  • 1 tbsp ghee + 1 tsp
  • 1 tbsp oil

Method –

  1. Wash and soak the desi chana overnight. Boil it with salt and set aside
  2. Wash and cut potatoes and pumpkin into 1” cubes
  3. Heat 1 tbsp oil and fry potatoes till golden brown. Set aside
  4. Heat 1 tbsp ghee and asafoetida powder
  5. Add fenugreek seeds, bay leaf and dry broken red chillies
  6. Add ginger paste and stir for a few seconds
  7. Add pumpkin, salt and stir for 3-4 minutes on low flame
  8. Add red chilli powder, Bhaja moshla, turmeric powder. Mix well
  9. Add sugar to taste
  10. Add potatoes and chana and mix well
  11. Add grated coconut
  12. Cover and cook for 5-7 minutes
  13. Add some warm water if required
  14. Cook till the vegetables soften and water dries up
  15. Add 1 tsp ghee

Paneer Bhurji (Cottage Cheese Scramble)

Ingredients

  • 300 gm paneer
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 2 medium onions, finely chopped
  • 2 tbsp finely chopped capsicum
  • 2 green chillies, finely chopped
  • 2 small tomatoes, finely chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp pav bhaji masala
  • Salt to taste
  • 2 tbsp chopped coriander leaves

Method –

  1. Crumble/grate the paneer
  2. Heat oil in a frying pan
  3. Add cumin seeds
  4. When they crackle, add onions and saute till golden brown
  5. Add capsicum and sauté 2 minutes
  6. Add chillies and tomatoes
  7. Cook till tomatoes become pulpy
  8. Mix in the spice powders and salt and cook for 2 minutes
  9. Add the paneer and cook till excess moisture evaporates
  10. Garnish with chopped coriander leaves

Dhekia Xaak Bhaji (Fiddlehead Fern Stir Fry)

Ingredients

  • Dhekia Xaak – 1 bunches
  • 1/4 cup boiled chana
  • 1 medium onions, thinly sliced
  • 1 slit green chilli
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp mustard oil

Directions

  1. Wash the dhekia Xaak and chop the tender parts. Keep aside
  2. Heat oil in a pan
  3. Add onion and fry till brown
  4. Add the chana and sauté for 2-3 minutes
  5. Add the Xaak, green chilli, turmeric powder and salt
  6. Stir continuously and cook till the greens and chana are cooked

Chicken Dry Curry

Ingredients

  • 1 kg chicken
  • 3 tomatoes, thinly sliced
  • 3 large onions, thinly sliced
  • 4 large potatoes, halved
  • 2 slit green chillies
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 2/3 cup yogurt
  • 1 bay leaf
  • 2 dry red chillies
  • 1 cup water
  • 1 tsp turmeric powder
  • 1 tbsp whole garam masala
  • 1 tsp Garam Masala powder
  • 1 tbsp ghee
  • 3 tbsp oil
  • Salt to taste

Method –

  1. Marinate the chicken with yogurt, salt and turmeric powder
  2. Heat oil
  3. Fry the potatoes and set aside
  4. Fry the onions until golden brown and set aside
  5. Add whole garam masala, bay leaf and dry red chillies
  6. Add tomatoes, chillies, ginger garlic paste and fry till oil separates
  7. Add marinated chicken and potatoes
  8. Fry till oil separates
  9. Add a little water if required
  10. Sauté till chicken is cooked
  11. It should be almost dry, the gravy should coat the chicken and potatoes
  12. Add the fried onions and salt to taste
  13. Sprinkle ghee and garam masala powder

Shami Kabab

Ingredients

  • 500 gm mutton, minced
  • 1/4 cup channa dal
  • Oil for shallow frying

To be cooked with the mince –

  • 2 medium onions finely chopped
  • 1 tsp garlic paste
  • 1/4 tsp garam masala powder
  • 1 tsp red chilli powder
  • A pinch of turmeric powder
  • 10 almonds, blanched and peeled
  • 4 green chillies
  • 1 tbsp chopped coriander leaves
  • 4 mint leaves
  • 1.5 tsp salt

To be mixed into the mince before frying

  • 2 tbsp finely chopped coriander leaves
  • 2 medium onions finely chopped
  • 2 green chillies, finely chopped
  • 1 egg well beaten

Directions

  1. Put the mince, dal and “the ingredients to be cooked with the mince” with 3-4 cups of water into a pan
  2. Bring to a boil, lower heat and simmer for about 40 minutes till the mince and dal are well cooked
  3. Make sure all the water has evaporated leaving the cooked ingredients virtually dry
  4. When cool, grind it in the mixer without any water till moderately fine
  5. Add more salt if needed
  6. Remove from the mixer and add the ingredients in the “to be mixed into the mince before frying” list.
  7. Knead and mix well
  8. Make 1.5” balls of the mix and flatten them slightly
  9. Shallow fry the kababs in batches till golden brown
  10. Drain and place on absorbent paper

Khichuri

Ingredients

  • 1 cup rice
  • 1 cup moong dal
  • 1 medium potato cut in quarters
  • 6-7 large pieces of cauliflower florets
  • 1/4 cup green peas
  • 1 medium tomato
  • 1-2 tbsp grated ginger
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil + 1.5 tbsp ghee

For Tempering

  • 4 green cardamoms
  • 4 cloves
  • 1 stick of cinnamon
  • 1 bay leaf
  • 2 dry red chillies
  • 1 tsp cumin seeds

Method –

  1. Wash the rice and soak in water
  2. Dry roast the moong dal, rinse the dal lightly and keep aside
  3. Heat 2 tbsp oil + 1.5 tsp ghee
  4. Temper the oil with cardamoms, cloves, cinnamon, bay leaf, dry red chilli and cumin seeds
  5. When the spices pop, add the grated ginger
  6. Add the vegetables and the tomato and sauté over medium heat for about 5 minutes
  7. Add the masalas and sauté another 2-3 minutes
  8. Add the roasted moong dal and mix well. Sauté for about 2 minutes
  9. Add the rice and mix well
  10. Add 8 cups of water and salt
  11. Close the pressure cooker lid and cook for 2 whistles
  12. After opening the cooker, check the consistency of the khichuri
  13. Add 1 tsp sugar and a pinch of Garam Masala powder
  14. Then add 1 tbsp ghee, mix well and cover it

Sweet Tomato Chutney (Bilahir Tok)

Ingredients

  • 6 medium tomatoes, diced
  • 2” ginger, grated
  • 2 whole dry red chilli
  • 1/2 cup sugar
  • 1 tsp panch phoran
  • A handful of raisins
  • 1 tsp mustard oil
  • A pinch of salt

Method –

  1. In a wok, heat mustard oil
  2. Add panch phoran and dry red chillies
  3. Add the tomatoes and sauté on high flame for 5 minutes
  4. Add ginger and sauté another minute
  5. Add sugar and salt and cook on high for another 2 minutes
  6. Lower the heat and add raisins
  7. Cook till the tomatoes are mushy and water evaporates

Jaggery Rice Kheer (Guror Payox)

Ingredients

  • 1/4 cup joha/gobindobhog rice
  • 1 litre full fat milk
  • 1/2 cup powdered jaggery
  • 1 small bay leaf
  • 1/4 tsp cardamom powder
  • 1/4 cup chopped cashew nuts
  • 2 tbsp raisins
  • A pinch of salt

Method –

  1. Wash the rice once and soak it in water for 20 minutes
  2. Drain well and dry
  3. Add about 1/2 tsp ghee to the rice and mix well with fingers and set aside
  4. Fry the cashews and raisins in a little ghee till golden and set aside to drain on absorbent paper
  5. Pour the milk in a heavy based saucepan
  6. Bring it to the boil, lower the heat and cook, stirring continuously for about 20 minutes or more till the milk has thickened
  7. Stir in the rice, bay leaf and cardamom powder
  8. Simmer on low heat, stirring continuously till the rice grains are cooked
  9. Once the rice grains are cooked, add the cashews and raisins
  10. Stir in the salt
  11. Cook for a few minutes more, then remove the pan from heat and set aside for 3-4 minutes till it has cooled down slightly
  12. Add one third of the jaggery and mix gently till it is well blended
  13. Now stir in the remaining jaggery till all the jaggery has dissolved completely
  14. Can be served warm or chilled

Dal Makhani

Ingredients

  • 1 cup whole black urad dal
  • 1/3 cup rajma
  • 4 tsp grated ginger
  • 4 tsp crushed garlic
  • 2 medium sized tomatoes, grated
  • 2 tsp red chilli powder
  • 2-3 tsp salt or to taste
  • 1/4cup unsalted butter (can increase to 1/3 cup)
  • 1/3 cup light cream (can increase to 1/2 cup)
  • 2 tsp garam masala powder
  • A generous dollop of unsalted butter

Method –

  1. Wash the 2 types of beans and drain
  2. Cover with water and leave to soak overnight
  3. Pressure cook the beans with 1 litre of water till soft
  4. With a potato masher, mash half of the beans lightly till they form a coarse paste
  5. Half of the beans should remain whole
  6. Add the ginger, garlic, tomatoes, red chilli powder, salt, butter, cream and garam masala
  7. Cook very gently for another 30 minutes, stirring occasionally
  8. Serve the beans with a dollop of butter at the top
  9. Garnish with chopped coriander leaves