Chandrapuli Pitha

Ingredients

For the Outer Cover –

  • 2.5 cups all purpose flour
  • 4-5 tbsp refined oil
  • A pinch of salt
  • Water to knead the dough
  • Oil to deep fry

For the Filling –

  • 1 small grated coconut
  • 1/2 cup or more sugar
  • 1/2 tsp cardamom powder

Method

  1. In a pan, put the coconut, sugar and cardamom powder
  2. Put the pan on low heat and keep stirring the mixture till the sugar dissolves and the mixture becomes dry
  3. Knead a soft dough with flour, oil, salt and water
  4. Dough should be semi soft
  5. Keep covered for 15 minutes
  6. Make small balls from the dough
  7. Roll each ball into 4” diameter
  8. Rub a little water on the edges
  9. Put a small amount of filling in the centre
  10. Fold the dough, seal the sides tightly and make a design on the edge
  11. Make all the balls this way
  12. Heat a deep pan with oil for frying
  13. Fry the prepared dough on medium heat till golden on both sides

Pineapple Fried Rice

Ingredients

For Shrimps –

  • 250 gm peeled and deveined medium shrimps
  • 1 tsp soya sauce
  • A pinch of white pepper

Sauce for Fried Rice –

  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp palm sugar/honey
  • 1/2 tsp curry powder
  • 1 tsp white pepper

Other Ingredients

  • 5 large cloves garlic, chopped fine
  • 1/2 tsp ginger, chopped fine
  • 2-3 hot chillies, chopped
  • 2-3 green beans, chopped
  • 1 small carrot, chopped
  • 1 cup pineapple, cut into small cubes
  • 3 eggs
  • 4 cups cooked rice, cold
  • 1/4 cup raw cashews
  • 5 tbsp cooking oil
  • Salt to taste
  • White pepper

Method –

  1. Marinate the shrimps with soya sauce and white pepper
  2. Mix all the ingredients for sauce for fried rice and set aside
  3. Beat the eggs with a pinch of salt and white pepper
  4. Heat a wok and add 1 tbsp of cooking oil
  5. Pour the egg. Scramble the egg lightly and set aside
  6. Heat another tbsp oil in the same wok
  7. Add the marinated shrimps and sauté till cooked. Set aside
  8. Add 3 tbsp cooking oil in the same wok
  9. Add ginger, garlic and chillies
  10. Sauté till aromatic
  11. Add the chopped vegetables and 1/4 cup raw cashews
  12. Stir fry for 1/2 to 1 minute
  13. Add the rice
  14. Add the sauce mixture and mix well so that the rice and vegetables are well coated with the sauce
  15. Add the pineapple cubes and cook for about 1 minute
  16. Add the eggs and shrimps into the rice
  17. Mix well and serve hot

Hot and Spicy Garlic Chicken Wings

Ingredients

  • 2 kg chicken wings
  • 4 tbsp olive oil

For the Spice Mix –

  • 1 tbsp white pepper
  • 2 tbsp smoked paprika
  • 2 tbsp garlic powder
  • 1 tsp chilli powder
  • Salt to taste

For the Glaze –

  • 3 garlic cloves
  • 5 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp cornflour
  • 1/2 cup water
  • Spring onions

Method –

  1. Preheat the oven to 220°C
  2. Cut the wings in half at the joint
  3. In a large mixing bowl, add the ingredients for the spice mix
  4. Place the wings in a colander and clean properly
  5. Heat water and let it boil
  6. Pour the water over the wings
  7. Pat dry with a kitchen towel
  8. Add the wings to the marinade
  9. Add olive oil and coat the wings thoroughly with the marinade and oil
  10. Place a cooling rack over a sheet pan and bake the wings for 20 minutes at 220°C
  11. For the glaze, add in a saucepan on medium heat, add minced garlic, soy sauce, brown sugar and cider vinegar
  12. Cook for 2-3 minutes
  13. In a small bowl, add cornflour and water and mix well
  14. Add this to the glaze in the sauce pan and cook until thick on low heat
  15. Turn off heat and set aside
  16. Coat the cooked wings with the glaze
  17. Place in a sheet pan and bake at 180°C for 10-15 minutes
  18. Serve immediately with finely sliced spring onion

Semiya Upma (Vermicelli Upma)

Ingredients

  • 1 cup vermicelli
  • 1/4 cup peanuts
  • 1 medium onion, chopped
  • 1 green chilli, chopped
  • 2 tbsp capsicum, diced
  • 2 tbsp frozen peas
  • 1 sprig of curry leaves
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp oil
  • 1 tbsp ghee
  • Pinch of turmeric powder (optional)
  • Salt to taste

Method –

  1. Heat 1 tbsp oil.
  2. Fry the vermicelli for 2-3 minutes till light golden in colour.
  3. Add 600 ml hot water
  4. Cook for 2-3 minutes
  5. Drain the water and set aside
  6. In the same pan, heat 1 tbsp ghee.
  7. Add 2 tbsp peanuts. Fry and set aside
  8. In the same oil, add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds
  9. Once they splutter, add 1 chopped onion, 2 tbsp finely chopped capsicum, 1 chopped green chilli and 2 tbsp peas
  10. Add a sprig of curry leaves
  11. Cover and cook for 4-5 minutes on low flame
  12. Stir occasionally
  13. Add a pinch of turmeric powder (optional) and salt to taste
  14. Add boiled vermicelli and mix well
  15. Add the peanuts and mix well
  16. After switching off the flame, add lemon juice and mix well

Cheese, Chilli and Garlic Pasta

Ingredients

  • 1 cup pasta
  • 2 cloves garlic
  • 1 tbsp parsley
  • 1 tbsp oil
  • 1/2 tsp chilli flakes
  • 2/3 cup chopped tomatoes
  • Salt to taste
  • 1 cube Amul cheese

Method –

  1. Bring water to boil in a large saucepan
  2. Add salt and pasta
  3. Cook till soft and drain the pasta, reserving 1/2 cup water
  4. Heat oil
  5. Add minced garlic, let it sizzle.
  6. Add chilli flakes
  7. Add tomatoes and let it cook till soft
  8. Add the reserved water
  9. Let it simmer for 2 minutes
  10. Add salt and pasta
  11. Mix well
  12. Serve with shredded cheese and parsley

Chicken Tikka

Ingredients

For Marination –

  • 1 cup curd
  • 500 gm boneless chicken, cut into 1” pieces
  • 1.5 tsp salt
  • 2 heaped tsp ginger garlic paste
  • Juice of 1/2 lemon

Other Ingredients

  • 1 tbsp mustard oil
  • 1.5 tbsp red chilli powder
  • 2 tsp kasoori methi
  • 1.5 tsp tandoori masala
  • Juice of 1/2 lemon
  • 1 tsp salt
  • 1 tbsp besan (chickpea flour)

Method –

  1. Leave the curd to drain in a sieve for 4 hours
  2. Marinate the chicken with salt, ginger garlic paste, lemon juice for 2 hours
  3. In a bowl, add mustard oil and red chilli powder. Mix well
  4. Add kasoori methi, tandoori masala, lemon juice, salt and mix well.
  5. Add the curd and make a thick paste
  6. Add the chicken and besan and mix well so that all the chicken pieces are coated well with the mixture
  7. Leave the chicken with all marinade ingredients in the refrigerator overnight
  8. Heat 1 tbsp oil in a frying pan
  9. Add the chicken pieces and sauté till done
  10. Serve with onion rings and green chutney

Pineapple Upside Down Cake

Ingredients

  • 1/2 cup light brown sugar
  • 1/4 cup melted butter
  • Pineapple rings and cherries
  • 3/4 cup granulated sugar
  • 1/2 cup melted butter
  • 2 eggs
  • 1/2 cup pineapple juice
  • 1 3/4 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder

Method –

  1. Whisk the light brown sugar and melted butter to a smooth and silky texture
  2. Pour this mixture and smoothen it out so that it covers the entire bottom of the pan
  3. Lay the pineapple rings over this mixture and place a cherry on the centre of each ring
  4. In a mixing bowl, whisk 1/2 cup melted butter with 3/4 cup granulated sugar
  5. Whisk till it is creamy
  6. Add the eggs one after another and whisk till everything is well incorporated
  7. Add pineapple juice to the mixture and mix well
  8. Sieve the flour, baking powder and salt on the mixture
  9. Mix it till well incorporated
  10. Place this mixture over the pineapple slices and smoothen it
  11. Bake it in a preheated oven at 180°C for 30 minutes

Mochar Ghonto (Banana Flower Curry)

Ingredients

  • 550 gm whole banana flower
  • 100 gm potato
  • 2 tbsp mustard oil
  • 2 dry red chillies
  • 2 bay leaves
  • 2 pieces clove
  • 1 piece cardamom
  • 1 piece cinnamon
  • 1/4 tsp cumin seeds
  • 20 gm grated fresh coconut
  • 4 green chillies
  • 20 gm ginger paste
  • 1/2 tsp cumin powder
  • 1/4 tsp red chilli powder
  • 1 tsp turmeric powder
  • 18 gm sugar
  • 20 gm salt
  • 1/4 tsp garam masala
  • 2 tsp ghee
  • 25 gm soaked desi chana
  • 30 gm bori
  • Salt to taste

Method –

  1. Take out the outer layers of the banana flower and finely chop the inner portion.
  2. Collect all the flowers in a bowl
  3. Remove the translucent cover and the stigma. Chop the balance flowers and keep it with the inner portion
  4. Boil the chopped vegetable with 2 tsp salt, 1/2 tsp salt and 650 ml water in a pressure cooker till 1 whistle
  5. After it cools down, remove it into a colander, and let the water drain out completely
  6. Lightly mash the banana flower and set aside
  7. Cut potatoes into 2 cm cubes
  8. Heat 2 tbsp mustard oil in a wok
  9. Fry the boris and set aside
  10. Temper the oil with dry red chillies, bay leaves, cumin seeds, cardamom, cinnamon, clove
  11. Add the potatoes and fry for about 4 minutes till golden
  12. Add the grated coconut and sauté taking care so that it doesn’t burn
  13. Make a paste of ginger, cumin powder, red chilli powder, balance turmeric powder and 50 ml water in a bowl
  14. Pour this mixture into the pan
  15. Add the remaining salt and sugar and mix well
  16. Add 2 slit green chillies
  17. Add a splash of water if it becomes dry
  18. Sauté for about 5 minutes
  19. Add the soaked chana and mix well
  20. Cook for about 3 minutes
  21. Add the banana flower
  22. Cover and cook on low heat for 6 minutes
  23. Add 2 more slit green chillies
  24. Add the boris. Cook for 3-4 minutes
  25. If it is too dry, add 2 tbsp milk
  26. Add ghee and garam masala
  27. Serve with rice and dal