Pabda Maacher Jhol (Catfish Curry)

Ingredients

  • 5 pieces Pabda fish
  • 1 brinjal, cut into large pieces
  • 1/2 tsp nigella seeds
  • 1 small tomato, chopped
  • 3-4 green chillies
  • 1 tsp finely chopped ginger
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 2-3 tbsp mustard oil
  • Salt to taste
  • Chopped coriander leaves

Method –

  1. Clean the fish properly
  2. Smear the fish and brinjal with salt and a bit of turmeric powder
  3. Heat mustard oil till smoking
  4. Fry the fish lightly and set aside
  5. Fry the brinjal pieces and set aside
  6. In the same oil or add 1 tbsp if required, add the nigella seeds
  7. Then add 1 sliced green chilli and ginger
  8. Sauté for 30 seconds
  9. Add the chopped tomato and cook till soft
  10. Add the masala paste (water, turmeric powder, red chilli powder, cumin powder and coriander powder)
  11. Cook till the oil separates
  12. Add 1.5 cups of water
  13. Add the fish and brinjal and cook for 5-7 minutes on low heat
  14. Add the remaining chillies
  15. Add chopped coriander leaves and 1/2 tsp raw mustard oil

Palak Paneer (Spinach and Cottage Cheese Curry)

Ingredients

  • 250 gm spinach leaves, washed
  • 200 gm paneer, cut into cubes
  • 1/2 tsp cumin seeds
  • 3 green chillies
  • 1” chopped ginger
  • 4-6 chopped garlic cloves
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 2-3 tbsp fresh cream
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 3 tbsp oil

Method –

  1. Heat 2 litres of water in a saucepan.
  2. Let it come to a boil
  3. Add the spinach leaves
  4. Blanch the leaves for 2 minutes on high flame
  5. Drain the water and pour cold water on the spinach. Set aside in a colander
  6. Heat 2 tbsp oil in a pan
  7. Add cumin seeds, green chillies, ginger, garlic and onion
  8. Fry it for 2-3 minutes on medium flame
  9. Add chopped tomatoes
  10. Cook till it becomes a little soft about 2-3 minutes
  11. Blend the spinach leaves and the onion tomato mixture in a grinder using very little water to a smooth paste
  12. Heat oil in the same pan
  13. Once the oil is hot, reduce the flame to low
  14. Add turmeric powder, red chilli powder, cumin powder and coriander powder to the hot oil
  15. Mix it well and fry it till oil separates
  16. Add the blended spinach mixture to the pan
  17. Keep the flame low and mix it well
  18. Cover with lid and cook for 2-3 minutes on medium heat
  19. Add cream and mix well
  20. Add garam masala powder and salt
  21. Add paneer cubes and gently stir it
  22. Cover with lid and cook for 2 minutes on low heat
  23. Switch off the heat
  24. Garnish with a little fresh cream

Kumro’r Chokha (Pumpkin Stir Fry)

Ingredients

  • 600 gm ripe pumpkin
  • 300 gm potatoes
  • 20 gm desi chana, soaked overnight
  • 20 gm grated coconut
  • 12 gm ginger paste
  • 6 gm cumin powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1 pinch asafoetida powder
  • 50 ml mustard oil
  • 2 dry red chillies
  • 2 bay leaves
  • 1/2 tsp panch phoran
  • 2 green chillies
  • 12 gm sugar
  • 1/2 tsp Bhaja moshla
  • 1 tbsp ghee

Method –

  1. Cut the pumpkin and potatoes into 3cm cubes
  2. Make a paste of ginger paste, turmeric powder, red chilli powder, cumin powder and asafoetida powder
  3. Heat mustard oil in a wok
  4. Heat until it starts smoking and turns pale yellow
  5. Add the pumpkin and salt to taste
  6. Fry on medium heat until brown for 5 minutes
  7. Remove and set aside
  8. In the same oil, add dry red chillies, bay leaves and panch phoran
  9. Add the potatoes and fry till golden for about 5 minutes
  10. Add salt and soaked desi chana
  11. Add grated coconut
  12. Fry coconut till golden for about 2 minutes
  13. Add the spice paste
  14. Sauté for about 6 minutes till the raw smell goes away
  15. Add a splash of hot water
  16. Continue cooking covered till potatoes are soft
  17. Add the fried pumpkin
  18. Add chillies, salt to taste and sugar
  19. Cover and cook until vegetables are soft
  20. Turn off the heat
  21. Add Bhaja moshla and ghee

Coconut Cookies

Ingredients

  • 1/8 cup unsalted butter
  • 1/3 cup icing sugar
  • 1/4 tsp salt
  • 1/4 cup + 1 tbsp all purpose flour
  • 1/4 tsp baking powder
  • 1/2 cup dry shredded coconut + extra for dusting
  • 2-3 tbsp fresh milk

Method –

  1. Whisk the butter and icing sugar
  2. Add salt and whisk again
  3. Sieve the flour, dry shredded coconut, baking powder over the wet mixture
  4. Mix it with milk to make into a dough
  5. Cover and chill the dough for 30 minutes
  6. Place some dry shredded coconut in a bowl
  7. Divide the dough into 16 equal parts
  8. Make round balls and flatten it slightly
  9. Roll it in the dry coconut mixture
  10. Place the balls in a cookie sheet
  11. Bake in a preheated oven at 170°C for 15-17 minutes

Chicken Tangri Pulao

Ingredients

For Marination –

500-700 gm chicken drumsticks
3 tbsp plain yogurt
2 tbsp onion paste
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chilli paste
Salt to taste
A dash of black pepper

For Pulao Masala –
3” stick of cinnamon
3 green cardamoms
6 cloves
1 black cardamom
1 blade of mace
1/2 nutmeg
1/2 tsp allspice (optional)
2 tsp dried rose petals (optional)

For the Rice –
300 gm short grained rice
1 tbsp butter
1 blade of mace
1” cinnamon
2 green cardamoms
4 cloves

4-5 tbsp mustard oil
200 gm chopped onions
1 bay leaf
1 star anise
3-4 slit green chillies

Method –

Marinate the chicken with the ingredients listed under marination for 2 hours minimum.
Heat the spices listed under pulao masala on low heat for 3-4 minutes, cool and grind coarsely.
Wash thoroughly and soak the rice in water
Heat mustard oil in a wok and add chopped onions
Fry over medium low heat till the onions turn brown. Remove half of it in a bowl.
To the remaining onions in the pan, add the chicken.
Stir the chicken over high flame till it is seared on all sides.
Add a bay leaf and star anise for flavour.
Stir fry the chicken for 8-10 minutes till it is lightly brown on all sides.
Add 2 tbsp of the ground spices and mix that well.
Add salt and sugar to taste and pour in 500 ml of hot water.
Let the chicken boil in this water for 8-10 minutes, covered tightly.

In a separate pot, heat 1 tbsp of butter.
Add all the ingredients listed under rice.
Stir for 30 seconds and add the soaked and drained rice.
Stir and cook until the rice changes colour and becomes translucent.
Add the chicken to the rice.
Stir well and let the grains soak up some of the chicken gravy.
Add enough hot water so that the hot water comes up to 1/2” above the level of rice.
Once the water comes to a boil, check for seasoning.
Cover and cook on simmer for 15 minutes without opening the lid.
After 15 minutes, open the lid, add the chillies and milk.
Cover again and cook for 5 minutes on simmer before turning off the heat.
Let it cook on its own steam for 10-15 minutes
Top with the remaining fried onions and serve with salad and lime wedges

Coconut Butter Cake

Ingredients

  • 1/2 cup (100 gm) unsalted butter
  • 1/2 cup (100 gm) castor sugar
  • 2 eggs (50 gm per egg)
  • 1/2 tsp vanilla extract
  • 2/3 cup (100 gm) cake flour
  • 1/2 tsp baking powder
  • 4 tsp (20 ml) fresh milk
  • 1/3 cup (30 gm) dried shredded coconut

Method –

  1. Whisk the eggs and vanilla extract in a bowl
  2. In another bowl, beat the butter and castor sugar well
  3. Add the egg mixture to the butter mixture in batches, beating well after each addition
  4. Sift the cake flour and baking powder over this mixture
  5. Mix well with a spatula till it is well combined
  6. Add milk and mix well
  7. Add coconut and mix well
  8. Pour this mixture into a baking pan lined with parchment paper
  9. Flatten the top
  10. Sprinkle some dried coconut on the top
  11. Bake in a preheated oven at 170°C for 30-35 minutes

Kadhai Keema (Mutton Mince Sauté)

Ingredients

  • 6 tbsp oil
  • 4 medium onions, finely chopped
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 2 tsp red chilli powder
  • A pinch of turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 4 medium tomatoes, finely chopped
  • 1 cup chopped coriander leaves
  • 4 green chillies sliced
  • 500 gm mutton mince
  • Salt to taste

Method –

  1. Put the oil in the pan on moderate heat
  2. When hot, fry the onions till golden brown
  3. Add the ginger and garlic and fry well for at least 5 minutes sprinkling water as required
  4. Add the spice powders and stir for about 10 minutes
  5. Mix in the tomatoes and cook for about 10 minutes
  6. Stir in the coriander leaves and green chillies
  7. Add the mince and salt and cook on moderate heat for 30 minutes till it becomes dry

Alu Matar Paneer (Cottage Cheese Curry with Peas and Potatoes)

Ingredients

  • 200 gm paneer, cut into cubes
  • 2 small potatoes, cut into cubes
  • 1 large onion, grated
  • 1 cup frozen green peas
  • 1 large tomato, grated
  • 1 tsp ginger garlic paste
  • 1/2 tsp garam masala powder
  • 1 tsp cumin seeds
  • 2 green chillies, chopped
  • 2 tbsp finely chopped coriander leaves
  • 1 tsp turmeric powder
  • 2-3 tbsp oil
  • Salt to taste

Method –

  1. Fry paneer (cottage cheese) on medium heat for 2 minutes. Sprinkle salt
  2. In the same oil, fry the potatoes for 4-5 minutes and sprinkle salt
  3. In the leftover oil, add cumin seeds
  4. Add the onions and ginger garlic paste. Fry on medium heat for 3-4 minutes till light golden brown
  5. Add tomatoes, green chillies and turmeric powder. Fry till oil separates
  6. Add green peas and potatoes and mix well
  7. Add a cup of water and let it boil
  8. Add the paneer, salt and garam masala powder
  9. Cover with lid and cook on medium flame for 15 minutes
  10. Garnish with chopped coriander leaves

Chilli Cheese Toast

Ingredients

  • 2 green chillies, chopped
  • 1/2 medium red/green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp coriander leaves, chopped
  • 1 heaped tbsp butter
  • 3/4 cup processed cheese
  • 4 slices bread

Method –

  1. In a bowl, add all the ingredients except bread and mix to a smooth mixture
  2. Heat a pan, toast the bread on one side.
  3. Remove from pan and apply the cheese mixture on the toasted side
  4. Put the bread back in the pan, cover and let it cook on medium heat until the cheese has melted
  5. Serve with ketchup

Kathal ki Sabji (Raw Jackfruit Curry)

Ingredients

  • 1 small raw jackfruit, peeled and chopped into 1” cubes
  • 1/2 tsp cumin seeds
  • 3 medium onions, finely chopped
  • 1 tsp minced garlic
  • 1 tsp finely chopped ginger
  • 2 green chillies, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp finely chopped coriander leaves
  • 2-3 tbsp oil

Method –

  1. Boil the jackfruit in pressure cooker for 5-6 whistles. Drain the water and set aside
  2. Heat oil in a pan
  3. Fry the jackfruit pieces till light brown and set aside
  4. In the same oil, add cumin seeds
  5. Add the onions and fry till light brown
  6. Add the ginger and garlic and fry till raw smell goes away
  7. Now, add onions and chillies and fry till tomatoes are mushy
  8. Add the turmeric powder, red chilli powder, coriander powder and fry till oil leaves the sides
  9. Add the boiled jackfruit pieces and mix well
  10. Cover and cook on low heat for 5 minutes. Sprinkle a little water if it becomes too dry
  11. Sprinkle chopped coriander leaves