Mayonnaise

Ingredients

  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp white pepper powder
  • 1/2 tsp mustard powder
  • 1-2 tsp powdered sugar
  • 1.5 tsp lime juice
  • 1 cup refined oil

Method –

  1. Place all the ingredients except oil in a Pyrex jar and blend on the lowest setting for a few seconds
  2. Add oil little by little (about a tbsp at a time)
  3. As soon as you see the oil getting absorbed into the mayo, immediately pour in another tablespoon and continue doing so till all the oil is used up. The mixture will thicken when you gradually pour the oil.
  4. Check for taste. Adjust seasoning if required
  5. Store in a clean, sterilised bottle
  6. It stays in the fridge for up to 10 days

Bok Choy, Eggplant, Broccoli and Mushroom Stir Fry

Ingredients

  • 3 eggplants, chopped into 1” cubes
  • 200 gm button mushrooms, cut in half (I used tinned mushrooms)
  • 1 big bunch, bok choy, trimmed
  • 1 small head of broccoli, cut into thin florets
  • 1 tbsp sesame oil
  • 2 shallots, thinly sliced
  • 6 cloves garlic, minced
  • 1 tsp grated ginger
  • Salt to taste
  • Freshly ground black pepper
  • 2 tsp oil
  • Toasted sesame seeds, to garnish

For the Sauce –

  • 1/4 cup oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 3 tbsp water

Method –

  1. Boil the broccoli for 1 minute. Drain the water and set aside
  2. In a wok, heat oil on medium heat
  3. Sauté shallots, garlic and ginger
  4. Raise the heat and stir fry broccoli for 2 minutes
  5. Add mushrooms and stir fry for a minute
  6. Add eggplants and continue to stir fry for a minute
  7. Combine the sauce ingredients in a bowl, mix well and pour the sauce into the wok
  8. Bring it to a boil, reduce heat to medium, cover and cook for 2 minutes
  9. Add the bok choy, give it a good stir, cover and cook for a minute
  10. Season with salt and freshly ground black pepper
  11. Drizzle sesame oil and toasted sesame seeds

Green Pea Rice

Ingredients

  • 1 cup rice
  • A marble sized tamarind ball
  • 1 cup shelled green peas
  • 1 small potato, peeled and chopped fine
  • 2 small aubergines , chopped fine
  • 1 capsicum, chopped fine
  • 1 tsp turmeric powder
  • Salt to taste

Spice Paste –

  • 2 tsp oil
  • 3 tbsp coriander seeds
  • 2 tbsp urad dal
  • 3 tbsp Bengal gram dal
  • 1/2 tsp asafoetida powder
  • 5 red chillies

For Tempering

  • 3 tbsp oil
  • 2 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp Bengal gram dal
  • 1 dry red chilli, halved
  • A few curry leaves

Method –

  1. Pressure cook the rice and set aside to cool
  2. To make the spice paste – heat 2 tsp oil and fry all the ingredients. Grind fine, adding the tamarind
  3. Heat 3 tbsp oil and add all the ingredients for Tempering.
  4. When the mustard seeds splutter, add the green peas, potatoes, aubergine and capsicum
  5. Cook on low heat till all the vegetables are done, adding water if necessary
  6. Stir in the spice paste, turmeric powder and salt. Fry for 1-2 minutes
  7. Add the rice and stir gently till well blended

Palak Kadhi

Ingredients

  • 250 gm spinach, cleaned and chopped
  • 1.5 cup curd
  • 1/2 cup besan (Gramflour)
  • 2 tbsp oil
  • 1/2 pinch asafoetida powder
  • 1/2 tsp ginger paste
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 2 finely chopped green chillies
  • Salt to taste

Method –

  1. Heat 1 tbsp oil in a pan
  2. Add cumin seeds and asafoetida powder
  3. Add turmeric powder, ginger paste and green chillies
  4. Sauté and add spinach leaves
  5. Mix well and add 1/4 cup water
  6. Cover and let the spinach simmer for 1-2 minutes till it becomes tender
  7. Meanwhile, take the curd and besan in a big bowl
  8. Keep whisking so that no lumps remain and add 3 cups of water and stir it well
  9. Add the above to the spinach and keep stirring constantly
  10. Once it simmers, reduce the heat to low and cook covered for 10-12 minutes
  11. Add red chilli powder and salt to taste
  12. Keep stirring till it achieves the desired consistency
  13. For tempering, heat 1 tbsp oil in a small pan
  14. When hot, add 1/4 tsp cumin seeds and 1/4 tsp red chilli powder
  15. Pour this tempering over the Kadhi and serve hot

Mutton Biryani

Ingredients

For the Korma –

  • 1 kg mutton on the bone, cut into 2” cubes
  • 1 1/4 cups oil
  • 5 cloves
  • 5 green cardamom pods
  • 4 pieces of 1/2” cinnamon sticks
  • 3 large onions, finely chopped
  • 1/2 cup finely chopped mint leaves
  • 1 cup finely chopped coriander leaves
  • 4 tbsp ginger garlic paste
  • 1 tbsp salt
  • 3 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 4 large potatoes, cut in halves
  • 1.5 cups yogurt
  • 1/4 fresh coconut, ground to a paste
  • 6 green chillies, slit

For the Rice –

  • 1 kg basmati rice
  • 10 mint leaves
  • 6 cloves
  • 6 green cardamom pods
  • 6 pieces of 1” cinnamon sticks
  • 4 tbsp salt

To Complete the Biryani –

  • Juice of 2 limes
  • 3 pinches of saffron strands, soaked in 1/2 cup milk

Method –

For the Korma –

  1. Wash the meat and set in a colander to drain
  2. Put the oil in a pressure cooker on moderate heat
  3. When hot, add the whole spices and fry till they release the aroma and splutter
  4. Add the onions and fry till golden brown
  5. Toss in the mint and coriander leaves and fry well for 5 minutes
  6. To this, add the ginger garlic paste and salt and fry for about 5 minutes, sprinkling in water as required
  7. Add the spice powders and cook for about 5 minutes before adding the meat
  8. Now, cook for about 10 minutes stirring constantly
  9. Pour in 1/4 cup of water and pressure cook for 10 minutes after the cooker reaches full pressure
  10. Open the cooker when cool and add the potatoes
  11. Pressure cook for 5 minutes so that the potatoes are cooked
  12. Stir in the yogurt after opening the cooker and start reducing the curry, till the water evaporates and oil separates, leaving a thick non runny gravy
  13. Lower the heat and add the coconut paste
  14. Add the chillies after a few minutes
  15. Take the pan off the heat, tilt it and remove 1/2 cup of the aromatic oil which will be used later

For the Rice –

  1. Wash the rice and soak it in water for 30 minutes
  2. Fill a large heavy based pan with about 5 litres of water
  3. Add the mint, whole spices and salt and bring the water to a boil
  4. Drain the rice and add it to the boiling water
  5. Cook till the rice is 95% done
  6. Instantly, drain all the water from the rice using a colander

To Complete the Biryani –

  1. Return half the rice to the heavy based pan, while retaining the other half in the colander
  2. Immediately, spread the entire meat Korma over the rice in the pan
  3. Cover the meat with the rice in the colander
  4. Heat the reserved oil taken from the korma
  5. Pour it on to the rice in concentric circles
  6. Drizzle the lime juice followed by the saffron infused milk
  7. Cover the underside of the pan with a clean damp cloth over the top
  8. Cover the pan and place something heavy on it so that the steam does not escape
  9. Put a griddle on high heat and place the pan of biryani on it
  10. Leave it on high heat for 5 minutes before lowering the heat
  11. Turn off the heat after about 20 minutes
  12. Serve the Biryani hot with raita

Sardine Salad Sandwich

Ingredients

  • 200 gm oil packed skinless, boneless sardines, drained
  • 1 medium onion, finely chopped
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 8 slices multi grain bread, toasted
  • Lettuce, tomato, cucumber for topping

Method –

  1. Combine the sardines with all ingredients and mash well with a fork
  2. Sandwich the salad between the bread slices along with lettuce, cucumber and tomato slices

Aloo Baingan ki Sabji (Potato Eggplant Stirfry)

Ingredients

  • 2 medium eggplants, diced
  • 2 medium potatoes, diced
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 2 tbsp oil

Method –

  1. Add oil to a kadhai
  2. When the oil gets hot, add cumin seeds
  3. As soon as the seeds sizzle, add potatoes and cover with lid
  4. Let it get half cooked on medium flame
  5. Add eggplant and mix well
  6. Add salt, turmeric powder and red chilli powder
  7. Cook on low flame, stirring occasionally till the vegetables are done

Shrimp and Bok Choy Stir Fried Noodles

Ingredients

  • 75 gm egg noodles
  • 2 tbsp sesame oil
  • 3-4 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 cup cabbage, shredded roughly
  • 1 cup Bok Choy, torn roughly
  • 1 medium carrot, julienned
  • 1 cup shrimps, cleaned and drained
  • 1 tsp light soy sauce
  • 1/2 tsp fish sauce
  • 1/2 tsp freshly ground black pepper
  • Salt to taste

Method –

  1. Boil the noodles and set aside
  2. Heat oil in a wok
  3. Add garlic cloves
  4. When the garlic browns, add onions and stir fry on high heat
  5. Add cabbage, carrot and Bok choy
  6. Add the prawns and sauté on high heat for 2-3 minutes
  7. Add soy sauce, fish sauce, black pepper and salt to taste
  8. Now, add the boiled noodles, cook on high heat for 2 minutes and serve hot

Moong Dal Tadka

Ingredients

  • 1 cup moong dal (yellow lentils)
  • 3 cups water
  • 1 medium tomato, chopped
  • 1/2 tsp turmeric powder
  • Salt to taste

For the Tempering

  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida powder
  • 5-6 large garlic cloves, sliced
  • 1-2 dry red chillies
  • 6-7 curry leaves
  • 1 tsp lemon juice
  • Chopped coriander leaves for garnish

Method

  1. Add dal, water, tomato, turmeric powder and salt in a pressure cooker
  2. Cook for 2-3 whistles on high heat
  3. Let the pressure release naturally
  4. Give the dal a stir and adjust the consistency of the dal according to your preference
  5. For the tempering, heat the ghee in a small pan
  6. Add cumin seeds and mustard seeds
  7. Once the seeds sizzle, add the asafoetida powder
  8. Add the garlic and dry red chillies and sauté for till the garlic turns brown
  9. Add the curry leaves and sauté for a few seconds
  10. Pour this tempering over the cooked dal
  11. Add the lemon juice and chopped coriander leaves and stir

Aloo Matar Bhaji (Dry Peas and Potatoes)

Ingredients

  • 2 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1 medium onion, chopped
  • 1 tbsp finely grated ginger
  • 2 green chillies, finely chopped
  • 1/4 tsp turmeric powder
  • 2 1/3 cup peas, parboiled and drained if fresh/defrosted if frozen
  • 150 gm potato boiled and diced
  • Salt to taste
  • Freshly ground black pepper

Directions

  1. Put the oil in a pan and set it over medium heat
  2. When hot, add the cumin seeds and let them sizzle
  3. Add the onions and fry for 5-6 minutes till onions are soft
  4. Add the ginger, chillies and turmeric powder and fry for a minute
  5. Add the peas, potatoes, salt and pepper and stir fry for 2-3 minutes, sprinkling with a little water if the peas get too dry