Keerai Masial (Mashed Amaranth)


  • 1/4 cup green gram dal
  • 2 bunches amaranth leaves
  • Salt to taste

For Tempering

  • 2 tsp ghee
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal
  • 1 dry red chilli, halved
  • 1/2 tsp asafoetida powder

Method –

  1. Pressure cook the green gram dal and set aside
  2. Wash the amaranth leaves and chop fine
  3. Cook the leaves taking care they do not lose their green colour
  4. Blend and set aside
  5. Mix the amaranth with the green gram dal and salt and reheat
  6. Heat the ghee and all the ingredients for tempering.
  7. When the mustard seeds splutter, add to the mashed amaranth
  8. Serve hot with rice

Naga Smoked Pork Curry


  • 300 gm smoked pork, cut in 1/2” pieces
  • 6 dry red chillies (Bhut Jolokia preferred)
  • A pinch of cooking soda
  • 150 gm tomatoes
  • 3 medium potatoes, halved
  • 1” piece of ginger, made into a paste
  • Salt to taste

Method –

  1. Place the pork in a cold pan and slowly start heating the pork.
  2. Stir the meat every 2-3 minutes till lightly seared on all sides
  3. Add the dry red chillies and 1 cup of water
  4. Cover the pan and let it simmer for about 10 minutes
  5. Add the baking soda
  6. Add 2 tomatoes and salt
  7. Cover and simmer for another 10 minutes
  8. Now, take the chillies and tomatoes out and make a rough paste
  9. Once done, pour it into the pan with another cup of water
  10. Add the potatoes, cover with lid and simmer
  11. After about 20 minutes, mash a couple of potatoes lightly and add ginger
  12. Stir and adjust salt
  13. Cover and cook for another 3-5 minutes till ginger is infused

Caramel Bread Pudding

Ingredients –

For the Caramel Sauce –

  • 1/2 cup sugar
  • 1/8 cup hot water

For the Pudding –

  • 1.5 cups milk
  • 1/2 cup sugar
  • 4 tbsp custard (vanilla flavour)
  • 1/2 cup water
  • 6 slices of bread

Method –

  1. Put the sugar and hot water in a heavy bottomed saucepan over medium heat
  2. Swirl the pan occasionally
  3. Once the caramel is done, pour it into the mould and set aside
  4. Cut the edges of the bread
  5. Cut into small pieces and grind it in the mixer
  6. In a bowl, mix custard powder and 1/2 cup of water
  7. Mix well so that there are no lumps
  8. Heat milk and sugar in a pan
  9. Cook it on medium flame and let it come to a boil
  10. Add the custard mixture and cook on medium flame
  11. Keep stirring and once the consistency is achieved, lower the flame
  12. Add the bread crumbs in batches and mix well
  13. Pour this mixture into the mould
  14. Tsp the mould, smoothen the top and cover it with aluminium foil
  15. Steam it on medium flame for 30 minutes
  16. Bring it to room temperature and refrigerate for 2 hours

Rawa Uttappam (Semolina Pancakes)


  • 1 cup rawa (semolina)
  • 1/2 tsp baking soda
  • Salt to taste
  • 1/2 cup curd
  • Finely chopped onion, chilli and coriander leaves
  • Refined oil

Method –

  1. In a bowl, add rawa, baking soda and salt
  2. Mix well
  3. Add curd and mix well
  4. Add water to make a batter of medium consistency
  5. Cover and rest the batter for 20 minutes
  6. Heat up a pan
  7. Add oil and spread it
  8. Wipe the oil with a tissue
  9. Add the batter at the centre of the pan and spread it
  10. Once bubbles appear on the top, add chopped onions, chilli and coriander leaves
  11. Press the onions with a spatula
  12. Drizzle a little oil over the uttappam and on the edges
  13. Flip the uttappam after about 3 minutes
  14. Cook the other side too for about 3 minutes
  15. Serve with chutney

Curry Leaf Fried Chicken


  • 250 gm boneless chicken, cut into small to medium pieces
  • 2 whole green chillies
  • 1 cup curry leaves
  • 20-25 cloves of garlic
  • 1/2 tsp turmeric powder
  • 1 tbsp salt
  • Juice of 1 lemon
  • Rice flour to coat
  • Oil to deep fry

Method –

  1. Cut the chicken, wash, drain and set aside
  2. Coarsely grind the green chillies, curry leaves, garlic, salt and turmeric powder in a blender
  3. Put this mixture into the chicken and add lemon juice
  4. Marinate for at least 3-4 hours or overnight
  5. Heat oil
  6. Coat each piece of chicken with rice flour and fry for 3-4 minutes
  7. Remove on to an absorbent paper
  8. Fry some garlic cloves and curry leaves and add to the chicken before serving.

Chicken Stuffed Buns


For the Buns –

  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp yeast
  • 2 tbsp oil + 1 tsp oil
  • 1 egg
  • 1/2 cup warm milk
  • Water as required

For the Filling –

  • 1-2 tbsp oil
  • 1 tsp finely chopped garlic
  • 1 medium onion, finely chopped
  • 1 cup boneless chicken
  • 2 tbsp all purpose flour
  • 1 cup milk
  • 1 tsp black pepper powder
  • Salt to taste
  • 1/2 tsp red chilli flakes
  • 2 tsp red chilli sauce
  • 1/2 cup mozzarella cheese
  • 1 egg
  • Sesame seeds for sprinkling

Method –

  1. In a large bowl, add flour, salt, sugar, yeast and mix well
  2. Add 2 tbsp oil, egg, milk and knead well
  3. Add water and mix well into dough
  4. Add 1 tsp oil, knead again
  5. Cover the dough and set it aside for 2 hours
  6. Heat oil in a pan
  7. Add garlic and onions and fry till it becomes brown
  8. Add chicken and salt to taste
  9. Sauté on high heat for 2 minutes.
  10. Cook covered on low heat for 5 minutes
  11. Add flour and cook till raw smell goes away
  12. Add milk, pepper, chilli flakes, chilli sauce
  13. Cook till sauce thickens and add mozzarella cheese
  14. Switch off the flame
  15. After 2 hours, knead the dough again till smooth
  16. Make equal sized balls
  17. Press the balls with fingers and widen it a little
  18. Put the filling in the middle and close the dough from all sides
  19. Form into round balls again
  20. In a baking tray, place the balls with gap between them
  21. Cover and set aside for 15 minutes
  22. Beat an egg and brush it over the balls
  23. Sprinkle sesame seeds
  24. Bake in a preheated oven at 180°C for 20-25 minutes

Banana Fritters


  • 2 overripe bananas
  • 100 gm flour
  • 1/2 tsp baking soda
  • A pinch of salt
  • 2 tsp sugar
  • Oil to fry

Method –

  1. In a bowl, mash the bananas and add flour, soda, salt and sugar to it.
  2. Make a nice thick batter
  3. Heat oil in a pan
  4. Drop the batter in small spoonfuls
  5. Fry on each side for 3-4 minutes
  6. Drain and serve

Kakrol Pur (Stuffed Teasel Gourd)


  1. 5 teasel gourds
  2. 1 tbsp each of yellow and black mustard seeds, soaked in water for 30 minutes
  3. 1 green chilli
  4. 3 tbsp freshly grated coconut
  5. 1/2 cup all purpose flour
  6. 1/3 cup rice flour
  7. 1/8 cup semolina
  8. 1 tsp nigella seeds
  9. 1/2 tsp turmeric powder
  10. 1/2 tsp red chilli powder
  11. Salt to taste
  12. Oil for frying

Method –

  1. Wash the teasel gourds.
  2. Cut both the ends and scrape off the skin
  3. Cut them lengthwise into 2 pieces
  4. Heat water in a pan
  5. Add 1/2 tsp salt
  6. Add the teasel gourds into the pan and cook covered on high heat for 2 minutes
  7. Drain the teasel gourds and refresh them in cold water
  8. With the spoon, scoop out the inner part of the teasel gourds
  9. Remove the hard seeds
  10. Blend the inner part of the gourds, mustard seeds, green chilli and 1/3 tsp of salt to a fine paste
  11. Remove the paste into a bowl and add the freshly grated coconut
  12. Mix well
  13. Fill up the empty teasel gourds with this mixture
  14. Make a batter with flours, semolina, nigella seeds, salt to taste and 1/2 tsp each of turmeric and red chilli powder
  15. Add water and the batter consistency should be slightly thick and not runny
  16. Heat oil for frying in a Kadhai
  17. Dip the stuffed teasel gourds into the batter and fry on medium heat till golden brown on all sides.

Chanar Dalna (Bengali Style Paneer Curry)


For the Paneer –

  • 1 litre milk
  • 3 tbsp vinegar
  • Salt to taste
  • 1 tsp sugar
  • 1/2 tsp cumin powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp ginger paste
  • 1/4 tsp green chilli paste
  • 1-2 tbsp all purpose flour

For the Curry –

  • 3 tbsp mustard oil
  • 2 medium potatoes, cut into small cubes
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1.5 tsp ginger paste
  • 1 tsp green chilli paste
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 4 small pieces of cinnamon
  • 3 green cardamoms
  • 1/4 tsp asafoetida powder
  • 2 small tomatoes, puréed
  • 1/4 tsp garam masala powder
  • Salt to taste

Method –

  1. Boil the milk in a saucepan
  2. When the milk boils, switch off the flame and let it rest for 2-3 minutes
  3. Add 3 tbsp vinegar and curdle the milk
  4. Now drain the paneer in a colander lined with cheesecloth
  5. Pour cold water over the paneer and strain as much water as possible
  6. Mash and knead the paneer well
  7. Add salt, sugar, cumin powder, garam masala powder, flour, ginger paste and green chilli paste
  8. Mix well and form small balls from the mixture
  9. Heat mustard oil in a pan
  10. Fry the paneer balls till golden brown on both sides
  11. Remove and set aside
  12. In a kadhai, add mustard oil
  13. Fry the potatoes till light brown and set aside
  14. Make a paste of cumin, turmeric, red chilli powder, ginger, chilli paste and a few spoons of water
  15. Heat the oil again
  16. Add cumin seeds, bay leaves, cinnamon, cardamoms and asafoetida powder
  17. Sauté till aromatic and add the masala paste
  18. Add 2 tbsp water
  19. Fry this paste till oil separates
  20. Add the tomato purée
  21. Add salt to taste
  22. Fry till the oil separates
  23. Add potatoes and sauté for 3-4 minutes
  24. Add 1.5 cups of warm water
  25. Let it come to a boil
  26. Cook covered on low flame till the potatoes are soft
  27. Add the paneer balls
  28. Add sugar to taste.
  29. Cover with a lid and simmer for about 5 minutes
  30. Add garam masala powder and switch off the flame

Hash Browns


  • 4 medium potatoes
  • 2 tbsp all purpose flour
  • 1/4 cup grated cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • Oil for frying


  1. Peel potatoes and grate them using a box grater.
  2. Place the grated potatoes in a bowl of cold water
  3. Mix and leave for about 5 minutes
  4. Transfer the potatoes to a strainer and squeeze till all the water drains out
  5. Fry potatoes in 2 tsp oil in a skillet over medium heat for 4-5 minutes
  6. Turn off the heat and let it cool for a few minutes
  7. Add in flour, cheese, onion powder, garlic powder, salt and pepper
  8. Mix well
  9. Scoop into big golf ball size, shape into round shape, flatten it.
  10. Fry in batches till golden brown