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

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