Tel Koi

Ingredients

  • 4 pieces of koi fish (climbing perch)
  • 1/2 medium onion
  • 2 green chillies
  • 1 tomato
  • 1/2 tsp nigella seeds
  • 2 slit green chillies
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • Salt and sugar to taste
  • 6 tbsp mustard oil
  • 1/2 cup warm water

Method –

  1. Clean the fish. Let the water drain out completely and rub a pinch of salt and turmeric powder on the fish
  2. Let it marinate for 30 minutes
  3. Make a paste of onion, tomato and 2 green chillies in the blender
  4. Heat mustard oil in a pan
  5. Fry the fish lightly and set aside
  6. In the same oil, add nigella seeds and 2 slit green chilies
  7. Sauté for a minute on medium flame
  8. Add the onion tomato paste
  9. Cook on medium flame for a few minutes
  10. Add chilli powder and turmeric powder and cook till oil separates
  11. Now add 1/2 cup warm water and let it come to a boil
  12. Add the fish, reduce the flame and cook covered for 2-3 minutes
  13. Serve with plain rice.

Tuna Melt Sandwich

Ingredients

  • 100 gm canned tuna, drained
  • 2 slices of bread
  • 1 slice of cheese
  • 1 small onion, chopped
  • 1/4 tsp black pepper
  • 2 tbsp mayonnaise
  • Salt to taste
  • 1 tsp butter

Method –

  1. Mix the tuna with onion, salt, pepper and mayonnaise
  2. Take a slice of bread
  3. Place the cheese slice on the bread and top it with the tuna mixture
  4. Cover it with the remaining bread
  5. Spread the butter on both the surfaces of the bread
  6. Heat a pan and place the sandwich
  7. Grill for 2 minutes over moderate heat
  8. Flip and grill the other side

Pork and Spinach Curry

Ingredients

  • 500 gm pork, curry cut
  • 1 big bunch of spinach
  • 1 large onion, chopped
  • 3 green chillies, chopped
  • 4-5 garlic cloves, minced
  • 2” piece of ginger, chopped
  • 1/2 tsp turmeric powder
  • Salt to taste

Method –

  1. Make a paste of the spinach leaves and set aside
  2. Place a pan on heat. Add the pork pieces
  3. Sauté till the fat comes out
  4. Add the onion and sauté till light brown
  5. Add the ginger , garlic and chillies and sauté till aromatic
  6. Add the tomatoes and fry till the tomatoes are soft
  7. Add salt to taste and turmeric powder
  8. Fry till the oil separates
  9. Add the blended spinach paste and mix well
  10. Add 1.5 cups of warm water and bring it to a boil
  11. Reduce the heat and simmer till gravy turns slightly thick

Indian Spiced Shepherd’s Pie

Ingredients

  • 500 gm keema (Mutton mince)
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • 50 gm peas
  • 1 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp pepper powder
  • 1 tsp garam masala powder
  • 1-2 black cardamoms
  • 200 ml water
  • Salt to taste
  • 1 tbsp soy sauce

For the Mash –

  • 700 gm boiled potatoes
  • 2 tbsp butter
  • 50 ml cream or milk
  • Salt and pepper to taste

Method –

  1. Heat oil in a pan.
  2. Add black cardamoms and let it sizzle
  3. Add in ginger garlic paste and onions, sauté until onions turn brown.
  4. Add in the keema, along with coriander powder, turmeric powder, salt and red chilli powder.
  5. Break down the keema and stir fry well
  6. Add the pepper powder and soy sauce along with the tomatoes and peas.
  7. Sauté for a few minutes
  8. Add water to this and bring to a boil.
  9. Remove the black cardamom and add in the garam masala powder.
  10. Cover and cook till the meat is done. It should not be completely dry.
  11. Mash the boiled potatoes and add in cream, butter, salt and pepper.
  12. Mix until creamy
  13. Transfer the keema to an oven proof dish
  14. Top it with the mash
  15. Bake in a preheated oven at 180°C for 20-25 minutes until the top is browned.

Butter Garlic Prawns

Ingredients

  • 500 gm prawns, cleaned and deveined
  • 1 tsp oil
  • 1 tsp butter
  • 8-10 cloves of garlic, chopped finely
  • 1 tsp red chilli flakes

Method –

  1. Heat a non stick pan with oil and butter
  2. Add the garlic cloves and sauté till aromatic
  3. Add the prawns and sauté till the colour becomes white
  4. Sprinkle chilli flakes
  5. Sauté for a minute and remove from heat

Chocolate Cake

Ingredients

  • 1.75 cups all purpose flour
  • 2 cups sugar
  • 3/4 cups cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp instant coffee powder
  • 1 cup hot boiling water

Method –

  1. Preheat the oven to 180°C
  2. Grease a cake pan and line it with parchment paper
  3. Sift the flour, cocoa powder, baking soda, baking powder and salt.
  4. In a bowl, add sugar and the sifted flour mixture and mix well.
  5. Mix the coffee powder with the boiling water
  6. In another bowl, add the buttermilk, oil, eggs, and vanilla extract and whisk well.
  7. Add these wet ingredients to the dry ingredients and on low speed, mix well.
  8. Add the hot coffee mixture and continue to mix on low speed till combined.
  9. Do not over mix. Scrape the bottom of the bowl and the sides of the bowl and mix well with a spatula.
  10. Pour the batter into the prepared pan and bake for 35 to 40 mts or till a skewer inserted in the middle of the cake comes out clean.
  11. Cool the cake in the pan for 30 minutes and then overturn it onto a cooling rack and cool completely.

Peanut Coconut Chutney

Ingredients

  • 1/2 cup peanuts, roasted
  • 1/2 cup coconut, grated
  • 6 red chillies
  • 1 clove garlic
  • 1 pinch tamarind
  • Salt to taste

For Tempering

  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal
  • 1 sprig curry leaves

Method –

  1. Roast red chillies in a few drops of oil until crisp
  2. Cool down and take peanuts, roasted chillies, coconut, garlic, tamarind and salt in a grinder
  3. First, grind without adding water
  4. Later, add water to make a smooth chutney
  5. Heat oil in a Kadhai
  6. Add mustard seeds, urad dal , curry leaves and let it splutter
  7. Mix in with the chutney

Boal Maacher Rassa (Wallago Fish Gravy)

Ingredients

  • 4 pieces boal fish
  • 1 medium potato, cut into thick wedges
  • 1 large onion, thinly sliced
  • 1 medium tomato, chopped
  • 2 tsp ginger paste
  • 1 tsp green chilli paste
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1 dry red chilli
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 1 tsp whole garam masala
  • Salt to taste
  • 1/2 tsp sugar
  • 3-4 tbsp mustard oil

Method –

  1. Marinate the fish with salt and turmeric powder for 15 minutes
  2. Heat the mustard oil till smoking
  3. Lightly fry the fishes on low flame
  4. Fry the potato wedges till golden brown and set aside
  5. In the same oil, add cumin seeds, whole garam masala, bay leaf and dry red chilli
  6. Add the onion and fry till light brown
  7. Now, add the tomatoes
  8. Add the ginger paste and sauté
  9. Add the chilli paste and sauté
  10. Add 2-3 tbsp water and add the dry spices – cumin, turmeric and chilli powder and also add salt and sugar to taste
  11. Fry till oil separates and add the potatoes
  12. Mix well and add about 1.5 cups of warm water
  13. Let it come to a boil and add the fish
  14. Reduce the heat and cook covered for 5-7 minutes
  15. Serve with rice

Mochar Chop (Banana Flower Cutlet)

Ingredients

  • 1 medium sized chopped banana flower
  • 2 medium sized boiled potatoes
  • 1 tsp turmeric powder, divided
  • 2 tsp ginger paste
  • 2 chopped green chillies
  • 1/2 tsp cumin powder
  • 1 tsp Bhaja moshla
  • 1/2 tsp sugar
  • Salt to taste
  • A handful of roasted peanuts
  • 3 tbsp thinly chopped coconut
  • 1/2 cup Breadcrumbs or more
  • 2 tbsp cornflour
  • Oil for cooking and deep frying

Method –

  1. Fill a bowl with water and add 1/2 tsp turmeric powder
  2. Chop the banana flower into the water. Drain and squeeze out the excess water
  3. Boil the banana flower in a little water with salt and turmeric powder till they are soft but not mushy
  4. Drain the water in a colander and lightly mash it
  5. Peel and mash the potatoes with salt. Set aside
  6. Mix the ginger and cumin paste with 2 tbsp water. Set aside
  7. Heat 1/2 tsp oil and fry the coconut pieces till golden. Set aside
  8. Heat 2 tbsp oil and add cumin seeds and chopped chillies
  9. Once they sizzle, add the spice paste.
  10. Sprinkle some salt and cook till oil separates
  11. Add the boiled banana flower
  12. Cook for 6-8 minutes
  13. Add the fried coconut, boiled potato and sugar
  14. Cook for a minute, adjust salt and take it off the heat
  15. Mix in the Bhaja moshla and lightly crushed peanuts
  16. Once the mixture is cool, roll them into flat oblong shapes
  17. Mix the cornflour with 1/2 cup water and make a smooth paste
  18. Place the breadcrumbs on a flat plate
  19. Dip the cutlets into cornflour mixture and immediately roll in breadcrumbs
  20. Make sure it is evenly coated with breadcrumbs
  21. Heat oil for frying
  22. Fry on medium heat till the outer layer is deep golden and crisp
  23. Serve with ketchup or kasundi

Beans Paruppu Usili (Crumbled Dal with Beans Stirfry)

Ingredients

  • 1 cup toor dal (pigeon peas), soaked
  • 3 dry red chillies
  • 1/2 tsp turmeric powder
  • 250 gm French beans, chopped
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida powder
  • 1 tsp urad dal
  • A handful of curry leaves
  • Salt and sugar to taste
  • 1/4 tsp red chilli powder

Method –

  1. Soak the toor dal in 2 cups of water for 1 hour
  2. Drain and add it to a blender with salt, turmeric powder and dry red chillies
  3. Grind to a coarse paste
  4. Steam this paste in a steamer for 10 minutes on high
  5. Cool and crumble
  6. Meanwhile, cook the beans with salt and a few tbsp of water in a pressure cooker
  7. Let it cook for 1 whistle and let it cool
  8. In a pan, heat oil
  9. Splutter the mustard seeds and add the asafoetida powder and urad dal
  10. Add curry leaves
  11. Add in the crumbled dal
  12. Add a little sugar, red chilli powder and adjust salt
  13. Add the beans and sauté on high for 2 minutes