Dry Prawns Chutney

Ingredients :

3/4 cup dry Prawns
1/2 cup of dessicated or fresh coconut
2 dry red chillies
2 green chillies
1 " pc of ginger
3 flakes of garlic
1 lemon size ball of tamarind
2 big onions chopped finely
2 tbsp oil
1/4 tsp salt


Dry roast the prawns on slow flame in a frying pan till nice aroma emits, pound it coarsely. Keep it aside.



In a dry grinder grind the dry chillies, green chillies, garlic & tamarind to a nice coarse mixture.



Take 2 tbsp oil in a pan, heat the oil, add chopped onions and brown them.




Add the coconut and let it brown. Now add the coarse ground spice mixture.



Add the pounded roasted shrimps. Add salt to taste. Mix well.



Serve with plain rice & dal or tomato saar or simply with Congee. I don't like Congeee. When I was little I would always fight with mum or Mai and sleep hungry. Adrian , Sabu and me we all 3 don't like it so i'm glad I don't have to make Congee ever.

Mutton Dopiaza

Do Piaza - Do means two and piaz mean onions in Hindi, and the term describes using double quantity of onions in the cooking process. This curry is Spicy, delicately sweetened with Piaz and the red colour extremely appealing to the eyes. Can't wait to taste it, Yummmy.

Ingredients :

1 Kg Mutton with bones
9 medium onions
8 baby potatoes (optional)
3 tsp red chilli powder (reduce if you don't want it spicy).
1/2 cup yoghurt (whisk & keep it aside)
4-5 tbsp oil
6 plump cloves of garlic chopped
2 tbp ginger chopped
2 red dry chillies
2 bay leaves
2" cinnamon stick
1 1/2 tsp black peppercorns
12 cloves
1/2 tsp turmeric powder
2 big tomatoes finely chopped
1 tbsp butte
3/4 tsp sugar
salt to taste


Wash the mutton and put it in a pressure cooker with 1 tsp salt and half cup of water. Cook the meat untill tender, keep it aside.

Cut 3 onions into halves. Chop 2 onions finely. Extract the juice from the remaining 4 onions by grating them and squeezing the juice. Discard the pulp.



Peel the potatoes, keep it aside.



Mix the chilli powder with 2 tbsp water to a thick paste, keep it aside.

Heat oil in a deep pan and fry the onions till golden brown, remove and keep it aside.

In the same oil, add ginger & garlic.




Once browned lightly add the bayleaves, cinnamon , cardamoms. Then after 2 minutes add the peppercorns, cloves and red chillies and fry for another minute.



Now add the chilli paste & turmeric & stir continously. Add the meat, potatoes, tomatoes, butter, yoghurt & sugar. Cook for 10 minutes stirring ocassionaly so that the spices don't get burnt.

Now add the halved onions, onion juice and salt to taste. Stir it well.

Reduce the flame to minimum. Cover and cook it on slow flame for 30 minutes till the potatoes are tender.



Once the potatoes are cooked. Put off the flame.

Sprinkle the fried onions on top just before serving.

Enjoy with plain rice or naan or rotis.

Safed Murg Korma (Agra Speciality)

A rich, aromatic korma which is basically a blend of Moghlai & Nawabi cuisine. Originally this dish is made only with Almonds but I tried making this with cashew & almonds. If you wish make it only with almonds.

Ingredients :

1 kg chicken breast(cut into big pcs)
1 1/2 tsp lightly roasted sesame seeds
150 gms yoghurt (hung and drained for 1 hour)
2 tbsp ghee or butter
50 gms cashew nuts
50 gms blanched almonds
1 bay leaf
4 green cardamoms
350 gms onion chopped finely
3 green chillies chopped
2 tsp chopped garlic
2 tsp chopped ginger
1 whole green chilly
1/2 tsp nutmeg powder
1/2 tsp mace powder
1 clove
salt to taste

Heat the ghee/butter in a deep cooking pot keeping 1 tbsp ghee/butter aside.

Reduce the flame to medium heat. Add the almonds, cashews and bay leaf fry for 4-5 minutes.

Add onions and let it fry for another 7-8 minutes.

Add the chopped green chillies, green cardamom & sesame seeds. Add 200 ml of water and cook for another 10 minutes on slow flame.



Cool the mixture & now puree it in a blender to a smooth paste.



Add the reserved ghee/butter in a deep pan. Heat the ghee, now add garlic, ginger, whole green chilly & clove.

Addd the chicken pieces. The chicken will leave its juices. Cook till all water evaporates. Now add the whisked hung curds. mix it well. Don't worry if the yoghurt will curdle.

Now add the ground spice mixture with the nutmeg & mace powder. Add salt to taste. Stir well and add 300 ml of hot water. Mix, cover and leave it on slow flame for 10 minutes untill the chicken is tender.

Serve it with butter naan or plain pulao or boiled rice.

Chicken Moulokhia

2 pkts of Frozen Moulokhia



1.5 Kg Chicken (skin it, wash & strain. Cut into bite size pieces.
2 Medium onions sliced thinly
8 flakes of garlic chopped finely
3 green chillies slit
1/4 tsp black pepper powder
1/4 tsp turmeric
1/2 tsp salt
2 Veg. Maggie cubes
1 small lemon
2 tbsp oil + 4 tbsp oil
3 cups of water

In a bowl take chicken pieces, add 1/2 tsp salt & turmeric. Keep it aside for 15 minutes.

Take a frying pan, add 2 tbsp oil. once hot fry the chicken pieces lightly browned on both sides.



In another pan add 4 tbsp oil, as well as the oil dripping from the fried chicken. once the oil is hot add green chilies, garlic. Fry for a minutes. Now add the sliced onions. Fry the onions till they are translucent for another minute or two. Add
the maggie cubes, add water. Let it boil.

Now add the thawed Moulokhia, add black pepper powder and let it simmer on slow flame for 10 minutes. Add the fried chicken into the gravy and let it simmer for another 5 minutes. Put off the flame.



Serve this yummy chicken with Vermicelli Rice. Recipe for Vermicelli rice follows.

Surmai (King Fish) Fry

7-8 pieces of Surmai fish slices(washed & strained).
1 tsp red chilly powder
1/4 tsp black pepper powder
1/2 tsp salt
1/2 tsp turmeric powder
3 tbsp white vinegar
Breadcrumbs or Fine Semolina to coat the fish

Mix chilly powder, turmeric, black pepper powder, salt & vinegar to a paste.


















Apply this paste on the fish and leave it to marinate for 2-3 hrs or over night in the fridge.


















Take breadcrumbs or semolina in a plate. Coat the fish with breadcrumbs or semolina.



































Shallow fry it in little oil till both side are nice crisp.



















ENJOY :)

Bamia Chicken Marag (Okra, Chicken Curry)

1 pkt frozen baby Bamia (ladyfinger/Okra)
1 Chicken (skin, wash & cut into bite size pieces)
2 med. tomatoes finely chopped
8 cloves garlic chopped
2 med. onions finely chopped
1 pkt Tomato paste
1/2 tsp turmeric powder
1/2 tsp cumin powder
3/4 tsp red chilly powder
1/2 tsp black pepper powder
salt to taste
4 tbsp oil
1 cup water

Heat oil in a pan, add onions & garlic. Brown it.
Add tomatoes fry till pan leaves oil.
Add tomato paste & all the dry spices, fry for another minute.
Add bamia, chicken , water & salt.
Leave it on slow flame for 30 minutes till bamia & chicken is tender.
Enjoy with plain boiled rice or Vermicelli Rice.

Masala Dry Bombill Chilly Fry

11/2 doz. of dry masala bombay duck (bombill) (cut it into 3 pcs)
3 big onions (chopped )
3 big tomatoes (chopped)
1 green chilly
6 cloves garlic chopped
2" pc of ginger chopped
1/4 bunch of Coriander
1/4 tsp turmeric powder
1/4 tsp salt
2 tbsp tomato paste
3 tbsp oil
1/2 cup water


















Heat oil in a pan add garlic, ginger, chilly & onions brown it.

Add tomatoes & tomato paste fry well till all the water evaporates & it leaves oil.

Add turmeric powder stir and fry for another minute.

Add the bombill, salt to taste and water.

Leave it on slow flame for 15 minutes. Put off the flame add the chopped coriander leaves & mix well.


















Enjoy the Chilly fry with Rice Bhakri (chappati)absolutely divine. Or you could eat with any bread of your choice. I relished it with Khabous.

Shepherd's Pie

500 gms minced beef/lamb/chicken
2 med onions chopped
6 cloves of garlic minced
2 green chillies chopped finely
1 cup chopped carrots
1 cup chopped capsicum
1 cup green peas
4 big potatoes boiled (about 1 kg)
4 tablespoons butter
4 tbsp oil
1/2 tsp pepper powder
1 1/2 veg. Maggie Cube

METHOD

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, take 4 tbsp oil in a large frying pan.

Fry the green chillies then add the garlic brown lightly now add the onions cook until translucent for 10 minutes. Add carrots. Add capsicum & peas cook for 5 minutes. Add the mince, veg. cubes & pepper powder , Cook for another 10 minutes on slow flame until the mince has cooked.




















Mash potatoes in a bowl , add 4 tbsp butter, season with salt to taste.




















Spread the cooked mince mixture in a baking dish.





















Pour the mashed potatoes in a piping bag and pipe the mashed potatoes over the minced mixture.






































Bake it for 30 minutes in a preheated oven @ 180 Deg. C. Last few minutes put on the top flame and brown.

Kidney Beans & Sausages Casserole Over Creamy Polenta

1tbsp oil
4 slices of bacon
1 pkt of thick sausages ( 10 sausages)
1 big onion, peeled and cut into slices
6 garlic cloves, peeled and finely chopped
3 tsp hot sauce
5 med. Tomatoes
2 tbsp Tomato ketchup
3 tbsp Tomato paste
1 cup of water
1. veg. Maggie cube stock
200gms red kidney beans (soaked overnight & cooked in water & salt till tender)
Salt and pepper to taste
1/4 tsp dry rosemary

Heat the oil in a large pan and fry the sausages for 5 mins , turning frequently until browned all over. Remove from the pan, and set aside.



In the same pan add finely chopped bacon, brown well. Add the onion and garlic and sauté for a few minutes to soften.

Add the chopped tomatoes, cook till soft. Add tomato ketchup, tomato paste, hot sauce, rosemary, salt & pepper. Cook for a minutes.

Add water & the cube and bring to a boil. Reduce the heat and return the sausage pieces to the pan, along with the beans. Cover with a lid and simmer on slow flame for for 10-15 mins, stirring occasionally.



Serve it with garlic bread or over a bed of your choice of pasta or over creamy polenta. I had polenta (corn meal)so made it and enjoyed with the kidney beans & sausages casserole.

For Creamy Polenta

3 cups water
Salt to taste
1 cup medium-grain yellow polenta (corn meal)
4 tablespoons butter
1/2 cup Milk

Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.

Finish by stirring in the milk and salt to taste if required.

If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating so it is grainy & fluffed.

Hawaiian Chicken Kebabs with Sweet & Sour Corn Salad

2 boneless chicken breast (wash, cut into bite size pieces)
1 big capsicum cut into square chunks
2 rings of pineapple cut into medium chunks

For the Marinade :
8 cloves of garlic minced
1 " pc of ginger minced
1 green chilly minced
3 tsp soy sauce
2 tsp honey
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp black pepper powder

In a bowl mix all the above ingredients to make the marinade. Add the chicken, pineapple & capsicum. Marinate it for 2-3 hours.



















Thread the chicken, pineapple & capsicum on the skewers.


















Shallow fry with 2 tbsp oil on medium flame till the chicken is done.

Or grill it in the oven till its cooked for 15 minutes @ 180 deg. C.

Enjoy :)

Sweet & Sour Corn Salad

1 can of Sweet corn (rinse & strain)
1 stick of celery chopped finely
1 med. Tomato chopped finely
1 capsicum chopped finely
1 carrot chopped finely
3 tbsp finely chopped parsley or coriander
1/2 chilly chopped finely
salt & pepper to taste
1 tbsp lemon juice
1 tsp vinegar
1/2 " ginger chopped
1 clove garlic chopped
1 1/2 tsp sugar.
2 tbsp olive oil


In a bowl mix all the finely chopped veggies along with corn.

In another bowl add lemon juice, vinegar, ginger, garlic, sugar, & oil. Mix well. Add salt & pepper to taste.

Add the dressing to the salad.

Enjoy the Crisp Corn Salad with Hawaiian Chicken Kebabs..

Potato Chops

Ingredients :

500 gms Potatoes
250 gms of mince (Beef/Lamb or chicken)
1 big onion (chopped finely)
2 medium tomatoes (chopped finely)
2 green chillies chopped finely
1" ginger chopped finely
7-8 garlic cloves chopped finely
1/4 bunch coriander leaves chopped finely
1/2 tsp turmeric powder
3/4 tsp salt
4 tbsp Oil

Boil the potatoes in enough water with 1 tsp salt until tender.

Once cooled peel the skin and mash it well to make a smooth dough. Keep it aside.


To make the stuffing :

Heat oil in a pan, add the minced ginger, garlic & chillies. Fry till garlic browns.

Add the Onions , brown. Add the tomatoes, fry till all water gets evaporated.

Add the turmeric, fry for another minute.

Add the washed & strained mince. Add Salt, mix well.

Leave it on slow flame for 10 minutes to cook. Put off the flame & sprinkle chopped coriander leaves. Cool the mixture.


To make the chops :

Take handful of mashed potato in your palm, Make a ball and then flatten the ball with your fingers to create a curved disk shape. Put 2 tsp of the mince mixture in the center and bring the potatoes together.


Wet your palms and smoothen the outer covering.


Now dip this in 1 beaten egg then roll it in the breadcrumbs.



Take a frying pan, heat 6 tbsp oil. Shallow fry the potato chops on slow flame till golden brown.



Enjoy with green chutney or make a sandwich with potato chop & a slice of cheese & salad.