Pabda Maacher Halka Jhol (Pabda Fish in Light Gravy)

Ingredients–

• 500 gm pabda fish
• 1 tsp turmeric powder
• 1/2 tsp nigella seeds
• 1 tsp ginger paste
• 4 green chillies
• A small bunch of coriander leaves
• 1 medium tomato
• Salt to taste
• 4 tbsp mustard oil

Method –

1. Wash and pat dry the fish
2. Apply salt and 1/2 tsp turmeric powder. Mix well and set aside
3. Slit green chilies
4. Chop the tomato and coriander leaves finely
5. In a wok, heat 2 tbsp mustard oil
6. Add 2 green chillies and nigella seeds and allow to splutter
7. Add the tomatoes and ginger paste
8. Add salt and remaining turmeric powder and mix well
9. Add 2 cups of hot water
10. Cover and cook for 5 minutes
11. Add the marinated fish
12. Once the gravy boils, add remaining green chillies
13. After 5 minutes, add chopped coriander leaves and remove from flame
14. Drizzle the remaining mustard oil and keep covered till serving

Chicken Maharani

Ingredients–

• 600 gm chicken
• 3 tbsp curd
• Salt as per taste
• 2 tsp kasoori methi
• 1 tsp Kashmiri red chilli powder
• 1 tbsp ginger garlic paste
• 2 tsp chilli flakes
• 2 big onions + 1 small onion
• 1.5” piece ginger
• 8-10 garlic cloves
• 5 green chillies
• 10 almonds
• 10 cashew nuts
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 2 tsp fennel seeds
• 1 cup milk
• 3 tbsp oil

Method –

1. Marinate the chicken with curd, 1 tsp salt, 1 tsp kasuri methi, Kashmiri red chilli powder and ginger garlic paste.
2. Mix well and set it aside for 3 hours.
3. In a blender jar, add 1 small onion, ginger piece, garlic cloves and green chillies.
4. Add a little water and make a fine paste.
5. Heat oil in a pan
6. Add 2 big chopped onions.
7. Fry the onions till light brown and then add the ground paste.
8. Sauté till the oil leaves and then add the marinated chicken.
9. Fry the chicken on medium flame.
10. Lower the heat, cover with a lid and cook.
11. In the meantime, roast the coriander, cumin and fennel seeds till aromatic and then grind to a fine powder.
12. Add this masala except 1 tsp to the pan. Mix well.
13. Lower the heat and cook.
14. Make a paste of almonds, cashews and 1/2 cup milk
15. Pour this mixture into the pan.
16. Add another 1/2 cup of milk.
17. Adjust salt if required.
18. Add chilli flakes and 1 tsp kasuri methi.
19. Also add the remaining roasted masala powder
20. Mix well and turn off the flame.

Ginger Cake

Ingredients–

• 100 gm butter
• 120 ml water
• 110 gm soft brown sugar
• 120 ml honey
• 1 egg
• 3 tbsp freshly grated ginger
• 190 gm flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp dried ginger powder
• 1/8 tsp clove powder
• 1/4 tsp nutmeg powder
• 1/8 tsp pepper powder

Method –

1. In a bowl, add butter and water and microwave till butter melts
2. Add sugar and honey and whisk well
3. Add egg and whisk well
4. Add flour, baking powder, salt, ginger, clove, pepper and nutmeg powders and whisk well
5. Add the freshly grated ginger
6. Mix everything together
7. Pour into a prepared tin and bake at 180°C for 30 minutes.

Mint, Coriander and Coconut Chutney

Ingredients–

• 1/2 cup Mint leaves (Pudina)
• 1 cup coriander leaves
• 4 green chilies
• 3 tablespoons split black gram dal (urad dal)
• 1 cup grated coconut
• 1 teaspoon cumin seeds/jeera
• 2 tablespoons tamarind paste
• Salt to taste
• 1 tbsp oil

Method –

1. Heat oil in a small, shallow pan/wok.
2. Add the split black gram dal to it and fry until these turn light brown.
3. Add cumin seeds and fry for few seconds.
4. In the same pan, add chopped mint leaves, coriander leaves and green chilies. Sauté for a minute
5. Turn off the flame.
6. Cool the above mix and add it to a blender and mix, to form a coarse paste.
7. Add grated coconut, salt, tamarind paste and little water. Grind well to a fine paste.
8. Based on your preference, you can add more water if required, to adjust the consistency of this chutney.

Chickpea Soup

Ingredients–

• 1/2 cup boiled chickpeas
• Salt to taste
• 1/4 tsp pepper powder
• 2-3 mint leaves, chopped finely
• 1 tsp lemon juice
• 1/8 tsp turmeric powder
• 1/4” ginger, chopped
• Water as required
• 1 tsp oil

Method –

1. Blend the boiled chickpeas with water to get the desired consistency.
2. Heat oil in a pan
3. Sauté ginger for 30 seconds
4. Add turmeric powder
5. Pour the blended chickpeas and add more water if required
6. Bring it to a gentle boil.
7. Add salt and switch off the flame
8. Add mint leaves and black pepper powder
9. Cool down slightly and squeeze lemon juice before serving.

American Chopsuey

Ingredients–

• 6 cups boiled noodles
• 400 gm boneless chicken, cut into strips
• 1 cup chicken stock
• 1/2 cup pineapple juice
• 10 cloves garlic, finely chopped
• 1 medium onion, sliced
• 1 medium capsicum, cubed
• 1 medium carrot, thinly sliced in roundels
• 1/2 cup tomato ketchup
• 1tsp + 1 tsp soy sauce
• 1 tsp + 1 tbsp chilli sauce
• 1 tbsp vinegar
• 2 tbsp brown sugar
• 1 tbsp chilli flakes
• 3 tbsp + 2 tbsp + 1 tbsp cornflour
• Salt to taste
• Oil
• 4 + 1 eggs

Method –

1. Sprinkle 3 tbsp cornflour on the boiled noodles and mix well
2. Put the chicken in a large bowl
3. Add 1 tsp soy sauce, 1 tsp chilli sauce, salt and 2 tbsp cornflour and mix well.
4. Add 1 egg and again mix well. Leave to marinade for 30 minutes.
5. In a bowl, take pineapple juice, add 1 tsp soy sauce, chilli flakes and brown sugar and mix well.
6. Make a slurry of 1 tbsp cornflour with 1/4 cup of chicken stock.
7. Heat oil in a wok to deep fry.
8. Drop approximately 1.5 cups of noodles into the hot oil
9. Fry on high heat, flipping it a couple of times till the noodles become light brown in colour. Remove with a slotted spoon and reserve for later use. Repeat with the balance noodles.
10. In the same oil, fry the marinated chicken shaking off the excess marinade on medium heat till golden brown.
11. Remove onto an absorbent paper and set aside
12. Heat 2 tbsp oil in a new wok.
13. Add garlic and sauté for 30 seconds
14. Add onion, and sauté for 2 minutes
15. Add tomato ketchup and sauté for another minute
16. Add the blended pineapple juice along with 3/4 cup of chicken stock and mix well
17. Sauté till the liquid reaches boiling point.
18. Add the cornflour slurry and mix well. Let it boil for 30 seconds.
19. Add chicken and capsicum and cook for 2 minutes
20. Add vinegar, mix well and remove from heat
21. Heat a pan and make 4 fried eggs

For Assembling –

• Take 4 plates, place one portion of crispy noodles in the base
• Top up with sauce covering half the area
• Garnish with a fried egg on the side without the sauce
• Serve extra sauce in a separate bowl.
• Serve immediately

Spicy Chole (Spicy Chickpea Curry)

Ingredients–

• 1 cup Chole, soaked overnight and boiled with salt
• 1 big onion, ground
• 2 tomatoes, pureed
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1/2 tsp amchur powder
• 1 tsp lemon juice
• 2 tbsp sunflower oil
• Salt to taste

Garam Masala Paste –

• 2 green cardamoms
• 1 black cardamom
• 1/2” cinnamon stick
• 4-5 black peppercorns
• 2 cloves
• 1 small bay leaf
• 1 tsp cumin seeds
• 1 dry red chilli
• 1/2” piece ginger
• 4-5 garlic cloves

Method–

1. All all ingredients for masala paste in a blender, add a little water and blend till smooth
2. Heat oil in a wok. Add cumin seeds
3. Add the onions and sauté on low heat till golden brown
4. Add 1/4 cup of water, mix well and add the Garam Masala paste
5. Add turmeric, coriander and red chilli powder and mix well. Cook for 4-5 minutes
6. Add tomatoes and salt and cook till soft
7. Now add chole and add 1 cup of warm water. Cover with a lid and simmer for 4-5 minutes
8. Mash some chole and drizzle lime juice

Chicken Momo

Ingredients–

For the Filling –

• 500 gm chicken mince
• 1/2 cup refined oil
• 2 medium onions, chopped finely
• 2 tsp ginger paste
• A bunch of coriander leaves, chopped finely
• A pinch of ajinomoto
• Salt to taste

For the Dough –

• 2 cups all purpose flour
• Water to make the dough

Method –

1. Mix the chicken mince with the other ingredients and set it aside
2. In the meantime, put the momo steamer on the gas stove and let the water boil.
3. Roll the dough and make small roundels.
4. Take a scoop of the chicken mixture and place it in the middle of the roundedels.
5. Rub some water on the circumference of the roundel.
6. Fold one half over the other half and pinch well. Bring the two sides together and join tightly.
7. Pinch well and place it on the greased steamer for 12-15 minutes till done

For Momo Chutney–

• 2 big ripe tomatoes
• 5-6 pods of garlic
• A handful of dry red chillies
• Salt to taste

Method –

1. Boil the ingredients for chutney till mushy
2. Add salt and make a paste.

Pasta Salad

Ingredients–

• 1 cup macaroni
• 1 small tomato, deseeded and chopped finely
• 1/2 capsicum, deseeded and chopped finely
• 1 medium carrot, julienned
• 1/3 cup frozen sweet corn kernels, boiled and drained
• 1 small onion, chopped fine
• 4-5 sliced black olives
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp freshly ground black pepper powder
• Salt to taste

Method –

1. Boil the macaroni in salted water as per package directions
2. Drain and pour cold water
3. Drain and set aside
4. In a large bowl, add the macaroni and the vegetables
5. Chill in the fridge till serving
6. Mix the lemon juice, olive oil, pepper powder and salt in a small bowl
7. Just before serving, pour this mixture over the salad.

Lemon Cake

Ingredients–

• 2 eggs
• 2/3 cup sugar
• 1/2 cup oil
• 1 tsp lemon zest
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup milk
• 1 tbsp lemon juice
• A pinch of salt

Method –

1. Blend eggs, sugar, oil and lemon zest in a blender till smooth.
2. Pour this mixture into a large mixing bowl.
3. Sieve flour, salt, baking powder and baking soda over this mixture
4. Add half of the milk
5. Fold the mixture till the flour is well incorporated.
6. Add the remaining milk
7. Lightly mix the batter
8. Add lemon juice and mix again
9. Pour the batter into a lined 7” rectangular mould.
10. Bake in a preheated oven at 180°C for 35-40 minutes