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

Alu Palak (Potato and Spinach Stirfry)

Ingredients

  • 2 bunches of spinach, chopped, washed and drained
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 3-4 finely chopped garlic cloves
  • 1 medium onion, finely chopped
  • 2 medium potatoes, diced
  • 1 medium tomato, chopped
  • 2 green chillies, chopped
  • Salt to taste
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp chilli flakes

Method –

  1. Heat oil in a pan
  2. Add cumin seeds and garlic
  3. Sauté till the garlic turns light golden brown and add the onion
  4. Once the onions are soft, add the diced potatoes
  5. Cover and cook potatoes for 3-5 minutes on low flame
  6. Open lid, after 2 minutes, add tomatoes and green chillies
  7. Add salt to taste
  8. Cover and cook till the potatoes are almost cooked
  9. Once the tomatoes are mushy, add coriander, red chilli, turmeric powders and chilli flakes
  10. Cook till oil releases from the sides
  11. Add chopped spinach, cook covered on medium heat
  12. Open lid and cook till water dries up and oil separates

Paneer Kofta

Ingredients

  • 250 gm paneer
  • 2 tsp ginger paste
  • 1/4 tsp red chilli paste
  • 1/2 tsp turmeric paste
  • 1/2 tsp crushed garam masala
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 1.5 tsp sugar
  • Salt to taste
  • 1 tbsp oil

Method –

  1. Mash the paneer, add a little salt and roll into balls
  2. Heat oil and carefully fry the paneer balls till brown
  3. Heat 1 tbsp oil and add the cumin seeds and bay leaves
  4. Add the crushed garam masala
  5. When aromatic, add the pastes and sauté
  6. Sauté till oil leaves the sides and add salt and sugar
  7. Add about 1.5 cups of water and bring to a boil
  8. Add the paneer balls
  9. Lower the heat and simmer for about 10 minutes

Doi Potol (Pointed Gourd in Yogurt Gravy)

Ingredients

  • 500 gm tender Potol
  • 125 gm yogurt
  • 2 tsp ginger paste
  • 1/2 tsp red chilli paste
  • 1/2 tsp turmeric paste
  • 1/2 tsp garam masala paste
  • A little flour
  • Salt to taste
  • 1 tbsp oil
  • 1 tsp ghee

For Tempering

  • A pinch of asafoetida powder
  • 2 bay leaves
  • 1/2 tsp cumin seeds

Method –

  1. Scrape the Potol, trim the ends and wash
  2. Heat oil and fry the Potol till brown
  3. Remove and set aside
  4. Heat fresh oil, add ghee and add asafoetida powder, bay leaves and cumin seeds
  5. Add the ginger, turmeric and red chilli paste and sauté
  6. Add salt
  7. Whisk the yogurt with a little flour to prevent it from curdling
  8. Add to the pan and sauté for a while
  9. Add the Potol and a little sprinkling of water
  10. Cook for 6-7 minutes and add the garam masala paste

Chicken Ghee Roast

Ingredients

  • 500 gm chicken
  • 3-4 tbsp ghee
  • 4-5 shallots sliced
  • 1 sprig of curry leave

To Lightly Roast and Grind –

  • 1 tsp poppy seeds
  • 1 tsp fennel seeds
  • 1 star anise
  • 2 tbsp coriander seeds
  • 1 tbsp red chilli powder
  • 1 heaped tsp ginger paste
  • 1 heaped tsp garlic paste
  • 1” cinnamon
  • 1 tbsp black peppercorns
  • 5 green cardamom
  • 5 cloves
  • 5-7 shallots roasted
  • 1 tbsp thick imli paste

Method –

  1. Heat 1 tbsp oil and roast the above ingredients.
  2. Marinate the chicken with salt and this mixture for 1 hour
  3. Heat ghee
  4. Add curry leaves and shallots
  5. Once they soften, add the marinated chicken
  6. Sear well on high heat for 6-7 minutes
  7. Lower heat, cover tightly and cook for 20-25 minutes or till done

Prawns Sautéed With Ginger, Curry Leaves And Onions

Ingredients

500 gm prawns
1 cup sliced onions
2-3 shallots
4-5 slit green chillies
2 sprigs curry leaves
1 piece ginger
1 pod garlic
1/2 tsp turmeric powder
2 tsp chilli powder
1/2 tsp pepper powder
2 tbsp coconut oil
1/2 tsp lemon juice
Salt to taste

Method –

Clean, wash and devein the shrimps
Drain and set aside
Grind together shallots, ginger, garlic, chilli powder, turmeric, pepper powder and salt
Marinate the shrimps in this mixture for 30 minutes
Keep a tsp of oil aside and heat the rest of the coconut oil
Add curry leaves, green chillies and sliced onion.
Sauté till brown in colour
Add marinated shrimps and sauté till combined and fried well
Sprinkle little water and cook on low flame till it is tender and dries up
Sprinkle lemon juice and coconut oil before removing from flame

Fish Curry in Tomato and Mustard Paste

Ingredients

  • 4 pieces of fish
  • 1 tbsp mustard paste
  • 1 onion, minced
  • 1 tomato, grated
  • 1/2 cup green peas, boiled
  • 2 green chillies + 4 garlic cloves ground to a paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp nigella seeds
  • 1 bay leaf
  • 3 tbsp mustard oil
  • Salt to taste

Method –

  1. Marinate the fish with salt and turmeric powder for 15 minutes
  2. Heat oil in a pan
  3. Fry the fish lightly and set aside
  4. In the same oil, add bay leaf and nigella seeds
  5. Add the onion and fry till light brown
  6. Add the tomato paste and sauté for 3-4 minutes
  7. Add the chilli garlic paste and the peas
  8. Sauté for 2-3 minutes
  9. Add turmeric and red chilli powder
  10. Once the oil separates, add 1 cup of warm water
  11. Add the mustard paste
  12. Let it come to a boil
  13. Add the fish and cook on low heat for 7-8 minutes

Coconut Laddoos

Ingredients

  • 2 cups desiccated coconut
  • 1 cup condensed milk
  • 1 tsp cardamom powder
  • 1 tbsp ghee

Method –

  1. Heat a pan with 1 tbsp ghee
  2. Add the desiccated coconut and sauté for 2-3 minutes
  3. Add the cardamom powder and condensed milk
  4. Stir till it comes together and switch off the flame and let the mixture cool down
  5. Make round balls and roll the balls in desiccated coconut.

Kada Prasad (Wheat Halwa)

Ingredients –

  • 1 cup wheat flour
  • 1 cup ghee
  • 1 cup sugar
  • 2 cups water

Method

  1. In a saucepan, add water and sugar
  2. Let it come to a boil
  3. Stir and remove from heat
  4. In a pan, add ghee and wheat flour
  5. Keep on stirring over medium flame till it becomes dark brown in colour
  6. Add the water mixture
  7. Keep stirring continuously for about 8 minutes till the water evaporates and the ghee is seen in the sides
  8. Serve hot as prasad