Duck Egg Curry

Ingredients–

• 6 duck eggs, boiled and peeled
• 3 small potatoes, boiled, peeled and cut in half lengthwise
• 2 medium onions chopped very fine
• 5-6 cloves of garlic chopped fine
• 1” piece of ginger grated
• 2 medium tomatoes grated
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 1/4 tsp garam masala powder
• 2 slit green chillies
• Chopped coriander leaves to garnish
• Salt to taste
• 3 tbsp mustard oil

Directions –

1. Make vertical gashes on the eggs
2. Rub little salt and turmeric powder on the eggs and keep aside for 15 mins
3. Heat mustard oil till smoking
4. Fry the egg till it turns brown. Remove from the pan
5. Fry the potatoes till it turns brown and a little crisp. Keep aside
6. In the same oil, fry the onions till light brown
7. Add the ginger and garlic and fry for 2 mins
8. Add tomatoes and fry till it becomes pulpy
9. Add the turmeric powder and fry for 2 minutes
10. Add Kashmiri powder and again fry for 2-3 mins. Splash a little water if required
11. Cook till the oil rises to the surface
12. Add the eggs and potatoes and cook gently for 5 minutes
13. Add salt to taste
14. Add 2 cups of water and let it come to a boil
15. Simmer and cook till the gravy thickens a bit
16. Before switching off the flame, add garam masala powder and chopped coriander leaves.

Vada Pav

This is an Indian potato burger. It’s a famous street food of Mumbai now eaten all over the country!

Ingredients for the vada –

• 1 tbsp vegetable oil + more for frying
• 1 tsp mustard seeds
• 1 sprig fresh curry leaves
• 5 cloves garlic crushed
• 2” piece of ginger crushed
• 2 green chillies crushed
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida powder
• 4-5 large potatoes, boiled, peeled and mashed
• Salt to taste
• 1 cup besan (gram flour)

Ingredients for dry garlic chutney –

• 12 cloves garlic
• 1/4 cup peanuts
• 3 tbsp sesame seeds
• 1/2 cup desiccated coconut
• 1.5 tbsp Kashmiri mirch
• Salt to taste

Ingredients for green chutney –

• 1 bunch fresh coriander leaves
• 1-2 green chillies
• 2 garlic cloves
• Juice of 1 lime
• 1 tbsp water or as needed
• 1/2 tsp sugar
• Salt to taste

Directions for vada –

• Heat 1 tbsp oil and add mustard seeds and curry leaves
• When the spices crackle, add garlic, ginger, chillies, turmeric powder, asafoetida powder and immediately remove from flame
• Pour this mixture over the mashed potatoes, add salt and mix very well
• Divide the mix into 12 equal portions and shape each portion into a lime sized ball
• In another bowl, whisk besan with just enough water to make a slightly thick batter
• Add salt and mix well
• Heat oil for deep frying
• Add a spoonful of hot oil into the prepared batter and mix well
• Dip each portion of the potato batter into the mixture
• Add to the hot oil and deep fry
• Remove on to a plate lined with absorbent paper

The fried vadas

Directions for dry garlic chutney –

• Heat a skillet on medium low flame
• Add the garlic cloves and roast till it becomes brown in colour
• Remove on to plate
• Roast the coconut till it becomes light brown. Keep aside
• In the same manner, dry roast peanuts and sesame seeds separately
• Let the ingredients cool and add them to the mixture jar
• Add Kashmiri chilli powder and salt to this mixture
• Grind it to a coarse powder

Dry garlic chutney

Directions for green chutney –

• Add coriander leaves, chillies, cloves, lime juice, water, sugar and salt to a blender and blend till smooth

Green chutney

Assembling the vada pav-

• Toast the pav with some butter in a pan
• Slice each pav but not entirely. It should still be attached at one end
• Apply green chutney on both sides of the pav and dry garlic chutney over it
• Flatten the vada a little and place it in the middle of the pav
• It’s now ready to serve

Railway Mutton Curry

The Railway Mutton Curry is a throwback to the days of the British Raj to as early as the early 1900s when travelling by train was considered aristocratic. It was served on long distance trains with bread or dinner rolls. This curry is not too spicy keeping in mind the delicate palates of the British!

Ingredients–

• 750 gm mutton cut into medium sized pieces
• 3/4 tsp whole peppercorns
• 2 large onions sliced finely
• 2 medium sized tomatoes chopped
• 1” piece of cinnamon
• 2-3 cloves
• 3 red chillies broken to pieces
• 1.5 tsp chilli powder
• 3/4 tsp cumin powder
• 1.5 tsp coriander powder
• 1.5 tsp ginger garlic paste
• Salt to taste
• 3 tbsp mustard oil
• 1.5 tbsp vinegar
• 3 tbsp coconut milk
• 3 boiled potatoes cut into half lengthwise

Directions–

1. Pressure cook the meat in a little water with salt and turmeric powder till 80% done
2. Strain the meat and keep aside
3. Heat mustard oil till smoking
4. Fry onions, red chillies, whole spices, peppercorns and fry till golden brown
5. Add tomatoes, ginger garlic paste, salt, chilli, cumin, coriander powders and fry for a few minutes till pulpy. Splash water while frying if required.
6. Add the parboiled meat and broth and mix well
7. Cook first on medium heat and then on low heat till the gravy reduces
8. Add vinegar, coconut milk and boiled potatoes and cook till gravy is slightly thick.

Raisin Walnut Cake

Ingredients–

• 1/2 cup butter (113 gm)
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 large eggs
• 2 cups flour
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon powder
• 1/2 tsp nutmeg powder
• 1/2 tsp clove powder
• 1/2 tsp salt (I did not add as I used Amul salted butter)
• 1 cup buttermilk
• 2/3 cup seeded raisins
• 1/3 cup chopped walnuts
• 1 tbsp flour

Directions–

1. Grease and flour a 9” square pan
2. Preheat the oven to 180° C
3. Cream the butter, brown sugar and white sugar until light and fluffy
4. Beat in eggs thoroughly to the above mixture one after another
5. Sift flour, bicarbonate of soda, cinnamon, nutmeg, cloves and salt (if using). Sift at least 3 times
6. Now add the sifted mixture in batches to the wet mixture. Add the buttermilk alternately.
7. Add the raisins and walnuts mixed with 1 tbsp of flour to the above mixture
8. Put this mixture into the prepared cake pan
9. Bake at 180° C for 45 minutes

Before popping into the oven

Cake is done!

Local Chicken Curry With Potatoes

Ingredients –

• 500 gm chicken
• 2 medium potatoes quartered
• 4-5 medium onions, finely chopped
• 2 small tomatoes puréed
• 1.5 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• 2 tsp Kashmiri mirch powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp Garam Masala powder
• 2 tbsp mustard oil
• 1 tsp ghee

Directions –

1. Heat oil in a wok
2. Add onions and fry till golden brown
3. Add ginger garlic paste and sauté for 2-3 mins
4. Add the chicken
5. Fry on high heat for 5 minutes and then on low heat covered till the water dries up
6. Add the potatoes
7. Add the puréed tomatoes and cook for 5-10 minutes
8. Add the masala powders one by one except garam masala powder
9. Sauté the masala splashing a little water if required till the oil floats
10. Add 500 ml warm water and cook with the lid on medium heat till the chicken and potatoes become tender
11. Add garam masala and 1 tsp of ghee just before switching off the flame

Pav Bhaji

Pav Bhaji is a famous street food in India. It originated in Maharashtra. It fast to cook and delicious!

Ingredients–

• 2 large potatoes
• 2 large tomatoes
• 1/2 cup peas
• 3 small carrots
• 1 small head of cauliflower
• 1 large onion finely chopped
• 1/2 capsicum finely chopped
• 1 tsp ginger garlic paste
• 1 tbsp oil
• 1 tbsp butter
• 1.5 tbsp Everest pav bhaji masala
• 1/2 tsp Kashmiri mirch
• Chopped coriander leaves
• Salt to taste

Directions –

1. Boil potatoes, peas, carrots and cauliflower in the pressure cooker with very little water. Open the cooker and mash all the vegetables and the water should be absorbed.
2. Heat oil and add chopped onions. Sauté till light brown
3. Add chopped capsicum. Sauté for about 2-3 minutes.
4. Add tomatoes and cook till it becomes soft
5. Add all the boiled vegetables
6. Let it come to a boil and simmer for 10 minutes till all the vegetables are completely mashed
7. Add pav bhaji masala, Kashmiri mirch and salt. Cook on medium heat for 2-3 minutes
8. Garnish with chopped coriander leaves, butter and serve with hot buttered pav accompanied with chopped onion and lemon slices

Ambur Chicken Biryani

This is a signature dish from Ambur town in the district of Tirupattur in northern Tamil Nadu…..and this is one of the simplest biryani recipes

Ingredients–

• 750 gm chicken
• 3/4 cup hung yogurt
• 3 tomatoes chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/3 tsp turmeric powder
• A few sprigs of fresh coriander, chopped
• A few mint leaves
• 400 gm jeera samba rice
• 2 bay leaves
• 6 cloves
• 4 green cardamoms
• 4 medium onions, finely sliced
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp oil
• 1/2 cup oil
• 1 tbsp ghee
• Salt to taste

Directions –

1. Marinate the chicken with yogurt, tomatoes, ginger garlic paste, turmeric powder, coriander and mint leaves and salt and mix well. Allow to marinate for 1 hour
2. Wash and soak the rice for 30 minutes. Drain out the water. Boil about 2 litres of water with 1 bay leaf, 3 cloves, 2 green cardamoms, 1 tsp oil and salt. When the water starts to boil, add the rice and cook for about 7-8 minutes till two-thirds done. Drain the water and transfer the rice to a wide dish
3. To cook the chicken, heat 1/2 cup oil in a wok and add 1 bay leaf, 3 cloves, 2 green cardamoms. Add the onions and fry the onions till golden brown. Add the marinated chicken and keep stirring till the contents come to a boil. Cook till the oil starts to surface. Add red chilli powder, coriander powder and salt and cook for another 4-5 minutes. Add a little water and cook till the chicken is tender. When done, there should be about 1 cup gravy left.
4. Now take a wide heavy bottomed pan. Transfer the chicken into the pan. Add the rice over it and mix gently. Add 1 tbsp melted ghee over the rice. Cover with a tight lid and cook on low flame till rice is done.

Potato Curry

Ingredients –

500 gm potatoes boiled with skin

1 small tomato chopped

1 slit green chilli

1/2 tsp nigella seeds

1/2 tsp turmeric powder

Warm water for gravy

2 tbsp oil

Salt to taste

Directions-

Remove the skin of the potatoes and lightly crumble the potatoes

Heat 2 tbsp oil in a wok.

Temper it with nigella seeds and chilli

Sauté it for 1 min

Add the chopped tomato and sauté it for about 2-3 mins till the tomato is pulpy

Add turmeric powder

Sauté it for a minute

Now add the boiled potatoes

Mix well for about 2-3 minutes

Add warm water to cover the potatoes

Let the water come to a boil

Put the lid on the wok, reduce the heat to a simmer and let the curry boil for about 5-7 minutes till the proper consistency of the gravy is achieved

Switch off the flame and serve