Pork with Black Sesame Paste (Til Gahori)


  • 500 gm pork
  • 1/2 cup black sesame seeds, roasted and made into a paste
  • 2 onions chopped finely
  • 10 pods garlic, coarsely pounded
  • 2” ginger, coarsely pounded
  • 5 dry red chillies, soaked and made into a paste
  • A pinch of turmeric powder
  • Salt to taste
  • 1 tbsp mustard oil

Method –

  1. Boil pork with a cup of water for 3 whistles
  2. Drain the water
  3. Heat oil in a pan and fry onions till golden
  4. Add garlic, ginger and chilli paste
  5. Fry for 2 minutes
  6. Add pork and mix well
  7. Add salt and turmeric powder
  8. Sauté for 5 minutes
  9. Add sesame paste and mix again
  10. Add 1/2 – 1cup of water and cook till pork is coated with gravy.
  11. Serve hot with steamed rice

Fish Kalia


  • 600 g katla machh (Catla or Rohu fish)
  • 8 g salt (for marination)
  • 3 g turmeric (for marination)
  • 80 g mustard oil
  • 10 g ghee
  • 4 pcs dried red chillies
  • 4 pcs bay leaves
  • 4 pcs cardamom
  • 4 pcs cloves
  • 2 pcs cinnamon
  • 1 tsp cumin seeds
  • 150 g onion (paste)
  • 100 g onions (sliced)
  • 20 g ginger
  • 30 g tomato
  • 50 g yoghurt
  • 6 g turmeric
  • 2 g red chilli powder
  • 6 g kashmiri red chilli powder
  • 4 g cumin powder
  • 30 g raisins
  • 27 g salt
  • 35 g sugar
  • 500 g hot water
  • ½ tsp garam masala
  • 6 pcs green chillies

Method –

  1. Wash and thoroughly dry the fish. There should not be any excess moisture on the surface of the fish.
  2. Sprinkle 8 grams of salt and 3 grams of turmeric powder and toss to coat. Set this aside to marinate (in the refrigerator if it is a hot day).
  3. Slice 100 grams of cleaned onions along the length. These will be used to make birista (fried onion).
  4. Roughly cube 150 grams of cleaned onion and put it in the jar of a grinder.
  5. Peel fresh ginger, chop roughly and add it to the same jar.
  6. Grind the onion and ginger until smooth. Don’t add any extra water during grinding.
  7. Cube the tomatoes into small chunks.
  8. Slit green chillies along the length.
  9. Weigh the yoghurt, then beat with a fork until smooth.
  10. Weigh out the dry spice powders in a bowl together—turmeric, cumin, red chilli, and Kashmiri red chilli.
  11. Heat a kadai or a wok until very hot (250ºC). Pour all of the mustard oil (80 grams) and wait for it to start smoking. Once it smokes, lower the heat and wait for the smoke to subside and the oil to cool down a little.
  12. Next, add the sliced onions from Step 3 and fry patiently until barely light brown. This should take about 6 minutes for this quantity of onions. Immediately strain and set aside. Remember, the onion will keep darkening due to residual heat even after you take it out of the oil. If it darkens too much it will turn bitter.
  13. In the same oil fry the marinated fish in small batches. For a kalia, the fish should be nicely browned outside. Set the fried fish aside. We will cook the kalia in the same oil so that the sauce has the flavour of the fish.
  14. Add ghee to the oil and wait for it to melt.
  15. Lower the heat. Add dried red chillies, bay leaves, and whole garam masala, i,e, cardamom, cloves and cinnamon, and finally whole cumin seeds.
  16. Add the onion and ginger paste. Braise this until it darkens in colour and the moisture dries up.
  17. Add the dry spice powders, stir and sprinkle a couple of tablespoons of hot water to prevent them from sticking to the pan and burning. Braise until the raw smell of the spices goes away (about 6 minutes).
  18. Add the salt and the sugar.
  19. Add the diced tomatoes and cook covered until softened. At any stage during the cooking add splases of hot water to prevent the spices from burning.
  20. Turn up the heat, and add the beaten yoghurt stirring vigorously so that the yoghurt doesn’t split.
  21. When the oil (rogan) floats to the top, add the raisins and stir.
  22. Once everything is well cooked, add 500 grams of boiling hot water.
  23. When the sauce comes up to the boil, gently introduce the fried fish into the sauce. Also add the slit green chillies and the fried onions from Step 12.
  24. Simmer the kalia until the consistency is like a sauce. A kalia should not be too thick. Plus, keep in mind that the fish will soak up a lot of the sauce and the gravy will thicken by the time you serve it.
  25. Turn off the stove, sprinkle garam masala and cover with a tight lid. Let this rest for at least half an hour before serving with plain boiled rice, or a pulao .

Poached Egg Curry


  • 3 large eggs
  • 2 large onions
  • 5 garlic cloves
  • 1” piece of ginger
  • 2-3 green chillies
  • 1 large tomato, chopped
  • 3 tbsp mustard oil
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp cumin powder
  • Finely chopped coriander leaves

Method –

  1. Chop the onion, ginger, garlic and chillies in a food processor
  2. Heat oil in a pan
  3. Add the chopped vegetables
  4. Cook on medium heat for 3-4 minutes
  5. Add the chopped tomato
  6. Cook on medium heat
  7. Once the tomato softens, add the spice powders and salt
  8. Cook for about 4 minutes on low flame
  9. Add 1 cup warm water
  10. Once the water boils, break 3 eggs keeping some space apart
  11. Cover and cook on low flame for 5-6 minutes till the eggs are cooked and not runny
  12. Garnish with chopped coriander leaves

Dal with Vegetables


  • 100 g moong dal (split gram)
  • 550 g water (for boiling dal)
  • 10 g mustard oil
  • 1 piece dried red chilli (whole)
  • 1 piece bay leaf (whole)
  • 1 piece cardamom (whole)
  • 1 piece cinnamon (whole)
  • 1 piece clove (whole)
  • ¼ tsp cumin seeds
  • 2 pieces green chillies (slit)
  • 25 g carrots (1-cm cubes)
  • 25 g cauliflower (2-cm florets)
  • 15 g tomatoes (roughly chopped)
  • 15 g peas (shelled)
  • 7 g salt
  • 15 g sugar
  • ¼ tsp turmeric powder
  • 10 g coriander leaves (finely chopped)
  • ¼ tsp garam masala powder
  • 5 g ghee

Method –

  1. Weigh out the dal and add it to a dry pot (preferably a kadai or wok), set on medium heat.
  2. Dry-roast the dal, stirring continuously, till it changes colour from yellow to a pinkish brown. Here, it is important to keep the dal moving while it is in the pan to ensure that all surfaces of the grains roast evenly. Be particularly alert once the dal has taken on a light, brown colour, as it is during this stage that the dal has the tendency to burn easily.
  3. Transfer the roasted dal into a boiling pot immediately (do not hold it in the hot pan, as it will continue to brown when kept in contact with heat).
  4. Wash and rinse the dal thoroughly.
  5. Add 550 g water to the washed dal.
  6. Boil it on medium heat for about 20 minutes. While we want the dal to be completely cooked, we still want the individual grains to remain unbroken. So, check frequently to ensure that the dal doesn’t turn into mush and lose its texture.
  7. Chop the cauliflower into 2-cm florets, the carrot into 1-cm cubes, and the tomatoes roughly. Shell the peas and slit the green chillies.
  8. Heat up the kadai once more and add 10 g mustard oil.
  9. Once the oil has smoked lightly and lost its pungent smell, temper it with the dried red chilli, bay leaf, cardamom, cinnamon, clove, cumin seeds, and 1 green chilli.
  10. Add the carrots and stir-fry them for 1 minute.
  11. Next, add the cauliflower florets and fry them for another minute.
  12. Add the tomatoes and peas, one at a time, and fry them for a minute after each addition.
  13. Pour in the roasted, boiled dal with its water.
  14. Add the salt, sugar and turmeric, and stir them in.
  15. Allow the dal to bubble for about 6 minutes on low heat. Don’t increase the heat level or the liquid in the dal may dry up.
  16. Garnish with chopped coriander leaves, a slit green chilli, garam masala powder, and ghee.
  17. Cover the pan with a lid and allow the dalto soak up the flavours from the garnish before serving.

Palak, Methi, Aloo Sabji (Spinach, Fenugreek Leaves and Potato Stirfry)


  • 1 bunch spinach leaves, chopped
  • 1 bunch fenugreek leaves, chopped
  • 2 large potatoes, cut into medium cubes
  • 1 large tomato, chopped
  • 1 large onion, sliced thinly
  • 1 tbsp minced garlic
  • 2-3 green chillies, chopped
  • 3 tbsp mustard oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • Salt to taste

Method –

  1. Heat oil in a kadhai
  2. Add the cumin seeds and garlic
  3. When the seeds sizzle and the garlic turns light brown, add the potatoes
  4. Fry the potatoes for 2 minutes and add the onions and green chillies
  5. Fry till the onions and potatoes turn brown
  6. Add the tomatoes, turmeric powder and cook till the tomatoes turn mushy
  7. Add the spinach and fenugreek leaves
  8. Cook covered and add salt to taste
  9. When the water dries, switch off the flame

Matar Gobhi


  • 1.5 cups frozen green peas
  • 2 cups small florets of cauliflower
  • 2 tbsp ghee
  • A pinch of asafoetida powder
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1” ginger, cut into thin strips
  • 2 tsp gram flour (besan)
  • 3/4 tsp coriander powder
  • 1/2 tsp freshly crushed black peppercorns

Method –

  1. Heat ghee in a non stick pan
  2. Add asafoetida powder, cumin seeds and sauté
  3. Add cauliflower florets, turmeric powder, salt and mix well
  4. Sprinkle a little water
  5. Cover and cook for 2-3 minutes
  6. Add green peas and mix
  7. Cover and cook for 2-3 minutes
  8. Add ginger strips, gram flour and coriander powder. Mix well
  9. Cover and cook for 2-3 minutes
  10. Add crushed black peppercorns. Mix well.
  11. Cover and cook till done

Paneer Cheese Paratha


For the Filling –

  • 200 gm grated paneer
  • 1/2 cup grated Amul cheese
  • 2-3 green chillies, finely chopped
  • 1 medium onion, finely chopped
  • 1” ginger, grated
  • 1/2 tsp amchur powder
  • 1/2 tsp chaat masala powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • Chopped coriander leaves

For the Dough –

  • 2 heaped cups of wheat flour
  • 1 tsp carom seeds (ajwain)
  • 1 tbsp oil
  • Salt to taste
  • Water as required

Method –

  1. Make a tight dough with all the ingredients listed under “dough”
  2. Cover with a cloth and set aside for 30 minutes
  3. Mix all the ingredients for the filling
  4. Set aside
  5. Make 4 roundels from the dough
  6. Flatten the roundels and stuff generously with the filling
  7. Dust with some dry flour and roll it
  8. Heat up a tawa
  9. Roast the paratha on both sides till brown specks appear
  10. Drizzle oil from the sides and also brush a little oil on top
  11. Serve hot with curd

Pound Cake


3 large (150 grams) eggs, at room temperature

3 tablespoons (40 grams) milk, at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract

1 1/4 cups (150 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) salt

3/4 cup (150 grams) granulated white sugar

3/4 cup (170 grams) unsalted butter, at room temperature

Method –

Preheat your oven to 180 degrees C and place the oven rack in the center of the oven.

Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a bowl, whisk the eggs, along with the milk and vanilla extract.

In another bowl, mixer, place the flour, baking powder, salt, and sugar, and beat on low speed until well mixed (about 30 seconds).

Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture.

Mix on low speed until the dry ingredients are moistened.

Increase the mixer speed to medium and beat for about one minute

Scrape down the sides and bottom of the bowl as needed.

Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the egg.

Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake for about 40 – 45 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes

Slice and enjoy.

Lemon Yogurt Cake


  • ½ cup plain yogurt or Greek yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Grated lemon zest from 1 medium sized lemon
  • ½ cup sunflower oil

For the Glaze –

  • ¼ cup fresh lemon juice
  • ¾ cup of powdered sugar

Method –

  1. Preheat the oven to 180°C. Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
  2. In a large bowl, combine the yogurt, sugar, and eggs – stirring until well blended.
  3. Add the flour, baking powder, salt and zest, mixing to just combine.
  4. Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
  5. Pour the batter into prepared pan.
  6. Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to overbake though.
  7. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.
  8. Combine the lemon juice and powdered sugar in a small bowl and stir until smooth. With a pastry brush, gently pat the glaze all over the cake. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar if desired and serve

Assamese Sour Fish Curry


  • 2 potatoes
  • 3 medium tomatoes
  • 400 gm small fish
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • Salt to taste
  • A big pinch of sugar
  • 2-3 slit green chillies
  • Finely chopped coriander leaves
  • 3 tbsp mustard oil

Method –

  1. Wash, peel and quarter the potatoes
  2. Pressure cook the potatoes along with whole tomatoes, salt and enough water to make the curry for exactly one whistle.
  3. Once the pressure releases, remove the potatoes and tomatoes from the stock
  4. Blend the tomatoes with the stock
  5. Rub salt, chilli powder and turmeric powder on the fish pieces
  6. Leave to marinate for 15-20 minutes
  7. Fry the fish lightly and set aside
  8. In the same oil, splutter mustard seeds, add blended tomato stock, turmeric powder, sugar, salt, slit green chillies and bring to a boil
  9. Add fish and potato pieces and simmer for 5-6 minutes
  10. Sprinkle with finely chopped coriander leaves and serve with steamed rice