Make a paste with ginger , garlic , coriander leaves and chillies Heat oil and fry the onion till translucent Add cumin and coriander powder and fry till oil comes out Sprinkle water if necessary Add chicken and fry for about 5 mins stirring continuously Add green paste and fry for 2 mins Add 2 cups water and salt Cover and cook on moderate flame till chicken is done Remove the lid and dry up if there is too much gravy Chicken pieces should be coated with the green gravy
6 large aubergines 2 tbsp vegetable oil + extra for brushing 3/4 tbsp cumin seeds 1 tbsp chopped garlic 1 tbsp chopped ginger 1 tbsp chopped green chilli 6 tbsp onion and tomato masala 1 tsp ginger paste 1 tsp garlic paste 1/2 tsp turmeric powder 1/2 tsp chilli powder 3/4 tsp cumin powder 3/4 tsp coriander powder 2 tbsp chopped fresh coriander Salt
Roast the aubergines till skin is charred and tender Peel off the skin and chop the flesh finely to form a paste Heat the oil and add the cumin seeds As they begin to crackle, add the ginger, garlic and chilli Cook till the garlic turns golden, add the tomato onion masala, ginger garlic paste, turmeric, chilli powder and ground cumin and coriander Stir the spices together and saute over medium heat for 4 mins till the raw smell goes Add the aubergines , stir to combine and add salt Cook for 7-8 mins till the excess moisture evaporates Add the chopped coriander before serving.
500gms Pork (sliced, I used Belly Portion) 1 large Onion (flaked) 1 large Capsicum (de-seeded and cut into Diamonds) 5-6 Green Chillies (cut into big pieces) 2 Cloves of Garlic (crushed) 1tsp Garlic Minced 2 Star Anise 1tsp White Pepper Powder 2²½ tbsp Light Soy Sauce Salt to taste 1½tsp Dissolved Cornstarch 1½tbsp Sesame Oil/Refined Oil
Marinate Sliced Pork with 1½tbsp of Soy Sauce and keep aside for 2 hours to marinate. Boil 2cups of Water, add in the marinated Pork along with the marinade, simmer and cook till ¾th done. Strain the Pork and reserve the stock. In a Wok add the Oil, heat and add the crushed Garlic, once the Garlic turns brown remove. Add the Pork sliced and stir fry till it starts to change colour. Now add the Minced Garlic, Star Anise, White Pepper Powder, Light Soy Sauce and Salt. Stir-fry on high flame for a minute. Add a cup of reserved stock and simmer till Pork is done. Now tip in the Capsicum, Green Chillies, Onion. Give it a vigorous boil for a minute. Check seasoning. Add the dissolved Cornstarch and stir. Once the gravy thickens to your desired consistency, serve hot.
Maida – 400 gm Salt – 8 gm Baking powder – 1/2 tsp Warm water – 200 ml
The chutney –
Dry red chillies – 20 gm Vinegar – 120 ml 1 large clove of garlic 1/2 tsp salt
Chop all vegetables very fine Mix all the ingredients together Cover and refrigerate for 4 hrs
Make a stiff dough Resist adding more water Knead continuously for 10 mins Place the dough in a plastic bag Rest for 1 hr Since the dough is dry, keep covered at all times When rolling, make the edges thin Dust with flour to prevent sticking
Discard the seeds of the chillies Allow chillies to soak in vinegar Transfer to a grinder, reserve some liquid Grind all ingredients till smooth Add more liquid if required to adjust consistency
Now make about 35 balls from the dough.
Flatten the balls and roll them thin about 4” diameter. The edges should be very thin.
Place about 1-2 tbsp of filling in the centre.
Rub a little water on the edges of the wrapper so that it sticks.
Now make pleats with thumb and index finger. I used a momo mould which makes the work very easy and fast.
Now place the momos on greased plates of the steamer and steam for 10-12 mins
2 cups flour 1.5 tsp yeast 2 tbsp + 1 tsp sugar 1+1 egg 1 tbsp sesame seeds 1 tsp salt 3 tbsp + 1 tbsp softened butter 1 tsp garlic powder 1 cup shredded cheese 1/4 – 1/2 cup warm milk 1/4 cup warm water
For stuffing –
300 gm boiled and shredded boneless chicken 2 medium sliced onions 6 thinly sliced button mushrooms 10 cloves finely chopped garlic 2 finely chopped green chillies 1 tbsp mixed herbs 1 tbsp chilli flakes 1/2 tsp freshly grounded black pepper 1 tbsp mustard paste 1 tbsp flour 1 cup milk Salt as per taste 2 tbsp butter
For stuffing –
Heat butter in a pan add onion, mushrooms, garlic and green chilies and sauté till onion turns translucent. Add chicken black pepper powder, mixed herbs, chili flakes, salt and mustard paste, mix with light hands and sauté on high heat for two minutes. Sprinkle flour, mix well and sauté on high heat for three minutes. Reduce heat to minimum and add milk, mix well sauté on simmer till milk dries up, should take about 4-5 minutes. Remove from heat and bring to room temperature.
For rolls –
In a bowl add water, 1 tsp sugar and yeast, mix lightly leave to rise for 5-10 minutes. Take milk in a large bowl and add the fermented yeast , mix well. Add sugar mix lightly. Add egg again mix lightly. Add 1 cup flour and salt, mix well, add remaining flour one cup at a time and mix it all, by this time it will be a very sticky dough. Set aside covered with a wet cloth for 15 minutes. Transfer this to a lightly floured work table, add butter, fold the dough to trap butter inside and knead gently till butter is absorbed in the dough. Now knead for 8 minutes (stretch and pull), adding little flour at a time (if required only), till you get smooth and elastic dough. Place the dough in a lightly greased bowl. Grease the dough also. Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until its doubled in size, about 1 hour. On a lightly floored surface keep the dough and gently deflate it. Divide dough into 8 equal pieces. Knead down each portion for a few seconds make smooth balls and rest them covered for 15 minutes. Lightly flour a surface and roll a ball in long chapatti shape. Place 2 tbsp of chicken stuffing top with one tbsp of cheese then fold the sides and roll from the top to the bottom. Place them sealed bottom side down on the parchment lined baking tray and cover with a cling film and rest for thirty minutes in a warm place. Preheat the oven to 220 C about 15 minutes prior to baking. Prepare a egg wash by whisking one egg yolk with one tbsp of milk add one tbsp of butter and the garlic powder/grated mix well. Brush the buns with the thesis egg wash sprinkle sesame seeds and bake in the preheated oven for around 20-25 minutes. Remove from the oven, brush with melted butter and let them cool down a little on a wire rack.
This is a light fish curry from Bengal. It is good for hot summer afternoons and is always paired with rice
Brinjal – 1 small Tomato – 1 small Coriander leaves chopped – 2 tbsp Bori – 10 Mustard oil – 3 tbsp Salt to taste Turmeric – 1 tsp Atta – 1/2 tsp Green chillies – 3 Nigella Seeds – 1/4 tsp Pabda fish – 450 gm
Marinate the fish with 3/4 tsp turmeric powder , 3/4 tsp salt and 1 tsp mustard oil Cut the brinjal in big pieces Chop the tomato Slit the chillies Put 30 ml of mustard oil Fry the bori, brinjal and fish 1 min on each side Set aside Make a paste of turmeric powder, salt and 50 ml water Heat mustard oil Add nigella seeds Add tomato and 2 chillies Fry on medium heat for 1 min Add turmeric and salt mixture Cook till water dries off Add 400 ml water When it starts to simmer, add bori Add the fish Bubble on medium heat for 5 mins Add 1 more green chilli and fried brinjal Mix 1/2 tsp atta and 1 tbsp water Pour it into the curry Drizzle 1 tsp mustard oil and coriander leaves Simmer for 2 mins
An easy side dish….it is a kind of everyday Indian stir fried dish
450 gm cabbage 2 medium onions 1/2” ginger 1 green chilli 2 medium tomatoes 3 tbsp oil 1/8 tsp turmeric powder 1 tsp coriander powder 1/2 tsp red chilli powder Salt
Shred the cabbage Chop the onions, ginger, chilli very finely Chop the tomatoes Heat the oil Add the onion, ginger, chilli and saute till the onion is lightly browned Add the cabbage Sprinkle in the turmeric powder, coriander powder and red chilli powder Mix well Cover and cook for 10 mins Add tomatoes and salt to taste and cook till done
This is an Indian bread. It is mostly eaten with chole
4 cups maida 1 cup sooji 1 tsp salt 3 tbsp powdered sugar 1 heaped tbsp kasoori methi 1 cup curd 2 tbsp baking powder 4 tbsp oil + extra for deep frying
Mix maida, sooji, salt, powdered sugar and baking powder well. Sieve and add kasoori methi. Mix lightly. Add the curd. Mix lightly with fingers. Add sufficient water and knead a soft dough. Make a well in the middle add 4 tbsp oil. Mix well till it is an elastic dough. Cover with a wet cloth and leave for around 2 hours. Make around twenty balls cover with the wet cloth and leave for ten minutes. Meanwhile heat the oil in a frying wok. Flatten the balls, roll them lightly and deep fry on medium heat till golden brown