Palak Corn Bhurjee (Spinach and Corn Sauté)

Ingredients

  • 1 big bunch spinach, washed and chopped roughly
  • 2 onions, finely chopped
  • 2 tomatoes, chopped
  • 3-4 cloves of garlic, chopped
  • 1 cup corn kernels
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp garam masala powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp oil

Method –

  1. Heat oil in a pan and add cumin seeds
  2. Once the seeds splutter, add the onions and garlic
  3. Sauté till it changes colour
  4. Add the tomatoes and cook till it becomes soft
  5. Add the chopped spinach and corn kernels
  6. Cook for about 2 minutes till it wilts
  7. Add salt, red chilli powder, turmeric powder, garam masala powder and coriander powder
  8. Mix well and cook for another minute

Moong Masoor Dal (Yellow and Red Lentil Dal)

Ingredients

  • 30 gm moong dal
  • 70 gm masoor dal
  • 60 gm tomatoes, cut into 2 cm chunks
  • 2 slit green chillies
  • 2 tbsp coriander leaves, finely chopped
  • 1/2 tsp panch phoran
  • 1 bay leaf
  • 2 dry red chillies
  • 1/4 tsp turmeric powder
  • 10 ml mustard oil
  • Salt to taste

Method –

  1. Wash and rinse both the dals
  2. Add the dals, tomato, salt and 450 ml water and bring to a boil
  3. Boil dal on medium heat for 15 minutes
  4. Heat mustard oil
  5. Temper with dry red chillies, bay leaf and panch phoran
  6. Add green chillies, turmeric powder and stir
  7. Add the boiled dal
  8. Boil the dal on medium heat for 2 minutes
  9. Sprinkle chopped coriander leaves

Seyal Fish (Sindhi Style Fish Curry with Onions)

Ingredients

  • 500 gm fish, cut in medium pieces
  • 1 small potato, cut into rounds
  • 750 gm onions, chopped finely
  • 2 medium sized tomatoes, chopped finely
  • 5-6 cloves of garlic, minced
  • 5 tbsp cooking oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 2 green chillies, chopped
  • 1/4 to 1/2 cup warm water

Method –

  1. Heat oil in a pan
  2. Fry the fish until brown and set aside
  3. In the same oil, add garlic
  4. Add onions and fry on low heat till brown
  5. Add the potatoes, tomatoes and green chillies and cook till the tomatoes are soft and oil separates
  6. Add turmeric powder and chilli powder
  7. Cook till the masalas are mixed well
  8. Add warm water
  9. Place the fish in the pan
  10. Cover with a lid and cook on low flame till water dries up

Brownies

Ingredients

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 eggs, room temperature
  • 3/4 cup cocoa powder
  • 1 cup flour
  • 1 tsp salt
  • 1.5 cups dark chocolate chips
  • 225 gm melted butter, unsalted
  • 1 tbsp coffee
  • 1 tbsp vanilla extract

Method –

  1. Preheat the oven to 180°C and line a 8*8 inch with parchment paper
  2. In a large bowl, combine melted butter, eggs, vanilla extract and coffee and mix well
  3. Add the white and brown sugar to the mixture and mix well
  4. Sift cocoa powder, flour and salt into the bowl and mix until just combined
  5. Toss in chocolate chips and fold into the batter
  6. Add batter to the pan and smooth the edges
  7. Bake for 30 minutes or until the centre is just set

Morisa Xaak Bhaji (Red and Green Amaranth Leaves Stirfry)

Ingredients

  • A big bunch of amaranth leaves, both red and green, chopped finely, washed and drained
  • 1 medium onion, sliced
  • 5-6 cloves of garlic, minced
  • 2-3 green chillies, slit
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp mustard oil

Method –

  1. Heat oil in a pan
  2. Add onion, garlic and chillies
  3. When the onions turn light brown, add the xaak, salt and turmeric
  4. Sauté for 2 minutes and then lower the heat, cover with a lid and cook till the water dries up
  5. Mash it with the back of a spoon before serving

Sabut Moong Dal (Whole Green Moong Dal)

Ingredients

  • 1 cup whole green moong beans
  • 3 cups water
  • 1 medium tomato, chopped
  • 1 medium onion, chopped
  • 1 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1 tsp turmeric powder
  • A pinch of asafoetida powder
  • 3-4 cloves of garlic, chopped
  • 1” piece of ginger, chopped
  • 2 dry red chillies, broken
  • 2 tbsp oil
  • Salt to taste
  • 1 tsp lime juice
  • Chopped coriander leaves for garnish

Method –

  1. Wash and soak the moong beans overnight
  2. Drain the water and pressure cook the beans with 3 cups of water and salt for 1 whistle
  3. Add 1 tbsp oil in a pan
  4. Add asafoetida powder, dry red chillies and cumin seeds
  5. Once the seeds crackle, add ginger and garlic
  6. After about 30 seconds, add onions and fry till light brown
  7. Add tomato, turmeric powder and coriander powder and cook till tomato becomes soft
  8. Add the dal to this mixture and boil for 2 minutes
  9. Garnish with chopped coriander leaves and sprinkle the lime juice

Shorshe Pabda (Fish in a Mustard Sauce)

Ingredients

  • 4 pieces Pabda fish
  • 1 tsp black mustard seeds
  • 1 tbsp yellow mustard seeds
  • 1 tbsp poppy seeds
  • 1/2 tsp nigella seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp sugar
  • Salt to taste
  • 3 tbsp mustard oil

Method –

  1. Soak the mustard seeds and poppy seeds in a little water for 2 hours
  2. Strain the water
  3. Put it it a grinder and make a fine paste adding a little water. Set aside
  4. In a pan, heat mustard oil
  5. Add the fish one by one and fry lightly. Remove and set aside
  6. In the same oil, add nigella seeds
  7. Add the ground paste and mix well
  8. Add turmeric powder, sugar and salt to taste
  9. Mix well so that the oil releases
  10. Add 1/2 cup water and let it come to a boil
  11. Add the fish and cook covered for 5 minutes

Hot Milk Cake in a Blender

Ingredients

  • 2 large eggs
  • 3/4 cup sugar
  • 1/4 cup oil
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • A pinch of salt
  • 1/2 cup milk
  • 3 tbsp butter
  • 1 tsp vanilla essence

Method –

  1. Blend eggs, sugar and oil in a mixie for 1 minute.
  2. Transfer this mixture to a mixing bowl.
  3. Sieve the flour, salt and baking powder over this mixture and gently mix.
  4. Heat milk and butter till it is almost boiling
  5. Pour this mixture into the flour mixture and mix gently
  6. Add vanilla essence and mix
  7. Bake in a preheated oven at 180°C for 30 minutes

Jaluk Diya Murgi Mangxo (Assamese Style Pepper Chicken)

Ingredients

  • 500 gm chicken cut into small pieces
  • 2 medium onions, chopped
  • 1 tsp ginger garlic paste
  • 1 green chilli, chopped
  • 2 tsp freshly ground black pepper
  • 1/2 tsp turmeric powder
  • 3 tbsp mustard oil
  • Salt to taste

Method

  1. Marinate the chicken with 1 tbsp mustard oil and turmeric powder for 20 minutes
  2. Heat 2 tbsp oil in a wok
  3. Add the onions and cook till brown
  4. Add ginger garlic paste and cook till the raw smell goes away
  5. Add the chicken pieces and mix well
  6. Cook for about 10 minutes stirring occasionally
  7. Add green chilli and half cup of warm water
  8. Lower the heat, cover with lid and cook for 15 minutes
  9. After 15 minutes, add ground black pepper
  10. Cook for 5 minutes and switch off the flame

Maacher Patla Jhol (Light Fish Curry with Vegetables)

Ingredients

  • 4 pieces fish
  • 1 ridge gourd, cut in 2” pieces
  • 1 potato, cut in long slices
  • 1 green banana, cut in long slices
  • 3 tbsp mustard oil
  • 1/2 tsp nigella seeds
  • 1 slit green chilli
  • 1 small onion, chopped
  • 1 tsp turmeric powder
  • 1 medium tomato, chopped
  • Salt to taste

For the Spice Paste –

  • 2 green chillies
  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp saunf
  • 1/2 tsp black pepper powder
  • 1” ginger
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp garam masala powder

Method –

  1. Smear the fish with salt and turmeric powder and let it marinate for 15 minutes
  2. Heat oil in a pan
  3. Fry the fish lightly and set aside
  4. In the same oil, add nigella seeds and green chilli
  5. Add the vegetables and stir fry them
  6. Add salt and turmeric powder
  7. Cover with a lid and cook on low heat
  8. In the meantime, make a smooth paste with the ingredients given in spice paste
  9. Add tomatoes to the vegetables and cook till tomatoes are soft
  10. Add the masala paste and cook covered
  11. Add required amount of water and let it come to a boil
  12. Add the fish and lower the heat and cook till vegetables are soft
  13. Sprinkle cumin powder and garam masala powder