Tomato Rice

Ingredients

  • 4 large tomatoes
  • 1 cup rice
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 2 green chillies, chopped
  • 2-3 medium onions, chopped fine

Spice Powder

  • 2 tsp oil
  • 6 dry red chillies
  • 2 tsp coriander seeds
  • 3 tsp Bengal gram dal
  • 1 tsp urad dal
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp asafoetida powder
  • 2 tbsp grated copra

For Tempering

  • 2 tbsp oil
  • 2 tsp ghee
  • 1 tsp mustard seeds
  • 2 tbsp peanuts
  • A few curry leaves

Method –

  1. Chop the tomatoes and blend in a mixie. Strain the juice and set aside
  2. To make the spice powder- in 2 tsp oil, fry all the ingredients for spice powder and grind fine. Set aside
  3. Pressure cook the rice and spread on a platter to cool
  4. Mix the tomato juice, salt and turmeric powder in a pan and simmer till it thickens
  5. Add the spice powder and mix well. Set aside
  6. Heat 2 tbsp oil and 2 tsp ghee and add all the ingredients for Tempering
  7. When the mustard seeds splutter, add the chopped green chillies and onions and fry for a few minutes till golden
  8. Add the rice and cooked tomato concentrate. Mix well
  9. Serve hot

Chicken Fried Rice

Ingredients

  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp butter
  • 2 eggs, beaten and seasoned with salt
  • 2 tbsp oil
  • 1.5 tsp chopped garlic
  • 1.5 tsp chopped ginger
  • 1/2 cup chopped onion
  • 150 gm boneless chicken, cut into small pieces
  • 1/4 cup carrot, small diced
  • 1/4 cup frozen carrots
  • 2 cups cold cooked rice
  • 4 green onions, chopped
  • Salt and pepper to taste

Method –

  1. Mix soy sauce and oyster sauce in a small mixing bowl
  2. Heat a wok over high heat. Add butter and let it melt
  3. Pour beaten eggs and scramble
  4. While they are still soft, remove from wok and set aside.
  5. Into same wok, add oil and swirl to coat.
  6. Add garlic, ginger and onion, stir fry for 30 second or until onion is transparent.
  7. Add chicken and season with small pinch of salt and pepper.
  8. Cook about 1 minute or till chicken is 3/4 cooked, then stir in carrot and cook for a minute.
  9. Add rice and pour sauce mixture
  10. Keep stirring and tossing until the rice is evenly coated with the sauce, about 2-3 minutes
  11. Stir in frozen peas, green onions and scrambled eggs
  12. Stir and cook everything about 30 seconds to 1 minute and remove from heat.

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