Keema Aloo Matar (Minced Mutton Curry with Peas and Potatoes)

Ingredients

  • 500 gm mutton mince
  • 2 large onions
  • 3 medium tomatoes
  • 1 cup peas
  • 2 medium potatoes
  • 1 tbsp ginger garlic paste
  • 1 tsp kasuri methi
  • 1 tsp cumin seeds
  • 1/2 tsp lemon juice
  • A small bunch of coriander leaves
  • 2-3 green chillies
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/3 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1/4 cup oil

Method –

  1. Heat oil in the pressure cooker
  2. Add cumin seeds and let them crackle
  3. Add onions and fry till they turn light golden in colour
  4. Add mince and fry till the mince water gets completely dry
  5. Add ginger garlic paste and all powdered spices
  6. Fry them till oil separates
  7. Add tomatoes and kasuri methi
  8. Fry till the tomatoes are soft and mushy
  9. Add peas and potatoes and 1 cup of water
  10. Pressure cook for 2 whistles, then lower the heat and simmer for 2 minutes
  11. After the pressure releases, add coriander leaves , lemon juice and green chillies
  12. Serve hot

French Beans Poriyal

Ingredients

  • 225 gm green beans, chopped into 1/4” rounds
  • 1 tsp salt for blanching
  • 2 tbsp vegetable oil
  • 2 tsp black mustard seeds
  • 3 dried red chillies
  • 2 tsp urad dal
  • 1 green chilli, sliced
  • 10 curry leaves
  • 25 gm onions, chopped
  • 1/4 cup coconut, grated
  • Salt to taste

Method –

  1. Pour 4 cups of water into a medium saucepan. Bring to boil over high heat and add salt
  2. Blanch the beans in salted water. Drain in a colander and set aside
  3. Add oil in a large wok over high heat
  4. Add the mustard seeds and red chillies
  5. Once the seeds crackle, add the urad dal and stir
  6. Add the green chillies, curry leaves and onions
  7. Stir once, add the coconut and salt if required
  8. Sauté for 1 minute
  9. Reduce heat to medium
  10. Add the drained beans, sauté for 1 minute and serve
  11. The beans should be crunchy

Chicken Egg Drop Soup

Ingredients

  • Chicken pieces with bones – 200 gm
  • Ginger – 1”, chopped
  • Onion – 1 small, chopped
  • Green peas – 1/4 cup
  • Tomato – 1 small, cut in quarters
  • Potato – 1 small, cut in quarters
  • Carrot – 1 small, chopped into rounds
  • Salt and black pepper as per taste
  • 1 egg whisked and set aside
  • 10 gm butter

Method –

  1. Heat butter in a pressure cooker
  2. Add onions, ginger and sauté for 1-2 minutes, making sure that it doesn’t turn brown
  3. Add chicken, tomato, carrot, peas, potato and sauté for 3-4 minutes
  4. Now, add 3 cups of water
  5. Add salt and pepper to taste
  6. Pressure cook for 5-6 whistles
  7. Once the pressure releases, remove the chicken pieces and discard the bones and shred the chicken. Set aside
  8. Mash the vegetables with a hand blender. Remove the skin of the tomato and discard
  9. Add the shredded chicken back into the soup
  10. Transfer the entire contents to another pan, mix well and bring it to a rolling boil
  11. When the soup is boiling, drop the beaten egg with one hand and swirl immediately with a fork with the other hand
  12. Switch off the flame immediately
  13. Serve immediately adding some more black pepper and adjusting salt, if required

Fruit Cream

Ingredients

  • 1.5 cups Amul cream
  • 100 ml condensed milk
  • Powdered Sugar as per taste
  • 2-3 tbsp milk
  • 1 cup of chopped fruits (apple, banana, pomegranate arils)

Method –

  1. Beat the cream with a whisk vigorously for 2 minutes
  2. Add condensed milk and sugar as per taste
  3. Mix well
  4. Add the milk if the mixture is very thick
  5. Add the chopped fruits and mix gently
  6. Serve chilled

Lau Chingri (Bottlegourd with Shrimp)

Ingredients

  • Bottle Gourd/Lau – 500 gm
  • Shrimps – 150 gms, de-veined and cleaned well
  • Green chilli – 2 slit
  • A pinch of turmeric powder
  • Salt to taste
  • Sugar – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • A handful of chopped coriander leaves
  • Mustard oil – 2 tbsp

Method

  1. Cut bottle gourd in juliennes
  2. In a wok, heat oil, fry shrimps for a minute and remove. Keep aside
  3. In the same oil, add cumin seeds
  4. When the seeds crackle, add the gourd
  5. Add salt and mix well
  6. Reduce flame to medium and cover with a lid
  7. Add slit green chillies and mix
  8. Add a pinch of turmeric powder
  9. Allow the gourd to cook in its own juice
  10. When the gourd is tender, add shrimps and mix well
  11. Cook till the water evaporates completely
  12. Add sugar
  13. Add coriander leaves and switch off the flame
  14. Serve with steamed rice

Chingri Maacher Malaikari (Prawns Cooked in Coconut Milk)

Ingredients

  • Fresh water prawns – 700 gms
  • Onion paste – 5 tbsp
  • Ginger + garlic paste – 1 tbsp
  • Turmeric powder – 1 tsp
  • Whole dry chillies – 4, broken
  • Whole garam masala – cinnamon, cloves, green cardamom – 2 each, crushed
  • Bay leaf – 2
  • Cooking oil – 3 tbsp (I used mustard oil )
  • Coconut milk – 2 cups ( I used the thick canned one )
  • Sugar – to taste
  • Salt – to taste
  • Water – 3/4 cup

Method –

  1. Clean, devein and marinate the prawns with 1/2 tsp turmeric powder and salt.
  2. Heat mustard oil in a kadahi or wok.
  3. Lightly fry the prawns and remove and keep aside.
  4. Do not overcook them.
  5. In the same oil, add the bay leaf, dry red chillies and the crushed garam masalas.
  6. Then add the onion paste and a little sugar.
  7. Fry well till the rawness goes away.
  8. Then add the ginger garlic paste, turmeric powder and fry till oil starts to separate from the sides.
  9. Now add the fried prawns and mix everything together.
  10. Raise heat, add a little water and bring to a simmer
  11. Check for salt and adjust according to taste
  12. Lower the heat and add coconut milk
  13. Adjust seasoning, the gravy will be a little on sweeter side
  14. Cover and simmer for 5 minutes. Serve hot

Aloo Tita Kerala Bhaji (Bitter Gourd Potato Stir Fry)

Ingredients

  • 5 medium kerala, washed, dried and cut into thin rounds
  • 1 medium potato, diced finely
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 4 tbsp mustard oil

Method

  1. Heat oil in a pan
  2. Add the potatoes and fry for 5 minutes
  3. Add the bitter gourd and saute along with the potatoes
  4. Cook without covering
  5. Add turmeric powder and salt to taste
  6. Stir often and cook over medium flame till the bitter gourd and potatoes are cooked and crispy

Tori/Jika/Jhinge Sabji (Ridge Gourd Curry)

Ingredients

  • 6-7 ridge gourds, chopped
  • 1 large tomato, chopped
  • 3 large onions, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 4 tbsp oil
  • Salt to taste

Method –

  1. Heat oil in a pressure cooker
  2. Add cumin seeds
  3. When the seeds splutter, add chopped onions
  4. Fry the onions till light brown
  5. Add the chopped ridge gourd and tomato
  6. Fry till the water releases and becomes dry
  7. Add the coriander powder, red chilli powder and turmeric powder
  8. Cook for 3-4 minutes
  9. Add salt
  10. Add 1/2 cup water
  11. Close the lid of the cooker and pressure cook for 4 whistles
  12. After the pressure releases, check the consistency of the curry and serve

Kheer Komola (Orange Pudding)

Ingredients

  • 1 litre full fat milk
  • 200 ml condensed milk
  • 4-5 strands of saffron
  • 100 gm sugar
  • 2 large sweet oranges

Method –

  • Boil milk in a thick bottom vessel on low flame
  • Add the saffron strands
  • Cook till the milk reduces to 1/3. This will take about 90 minutes
  • Add condensed milk
  • Mix properly and cook for 6-7 minutes
  • Add sugar and cook till it dissolves completely
  • Switch off the flame and let the milk come to room temperature
  • Remove orange skin
  • Separate orange segments and remove seeds as well as the transparent cover of the segments
  • Mix the orange segments with the thickened milk
  • Once properly mixed, chill in the refrigerator for 1 hour and then serve

Fish Curry with Seasonal Vegetables

Ingredients

  • 3 pieces fish
  • A handful of spinach leaves, cleaned and washed
  • 1 small brinjal
  • 1 medium potato
  • 2 green chillies
  • 1 tsp ginger paste
  • 3/4 tsp turmeric powder
  • A pinch of panch phoran
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • A handful of boris
  • Salt to taste
  • 3 tbsp mustard oil

Method –

  1. Marinate the fish with 1/2 tsp turmeric powder and salt. Set aside for 15 minutes
  2. Mix ginger paste, cumin and coriander powder with a little water and make a thick paste
  3. Slit the chillies lengthwise
  4. Wash potato and cut into 6 pieces lengthwise
  5. Cut brinjal in long, thick slices
  6. Chop spinach roughly
  7. In a wok, heat mustard oil
  8. Fry boris, remove and set aside
  9. Fry fish and set aside
  10. Add panch phoran
  11. When it splutters, add vegetables and stir
  12. Add salt and turmeric powder and mix well
  13. Stir and cook for about 3 minutes
  14. Add spice paste and mix
  15. Add 2 cups of hot water and let it boil
  16. Cook till the vegetables are 3/4th done
  17. Add fried fish and cook
  18. Add fried boris and cook on simmer for 3 minutes
  19. Remove from heat and let the curry rest for 5 minutes before serving