Aloo Matar Sookhi Sabji (Dry Peas and Potato Curry)

Ingredients –

  • 2 cups diced potatoes
  • 1 cup shelled fresh green peas
  • 3 tbsp oil
  • 2 green chillies, finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/4 tsp raw mango powder (amchur powder)
  • 1/4 tsp garam masala powder
  • Chopped coriander leaves for garnishing

Method –

  1. Heat oil in a pan
  2. Once the oil is hot, add cumin seeds, mustard seeds, fennel seeds and green chillies
  3. When the seeds splutter, add the peas and potatoes
  4. Add turmeric powder and salt
  5. Mix well
  6. Lower the heat and cook covered till the vegetables are soft, stirring occasionally
  7. Open the lid and add chilli powder, coriander powder, amchur powder.
  8. Mix well, lower the heat and cook covered for 1 minute
  9. Add garam masala powder and chopped coriander leaves before serving

Ambot Tik (Goan Prawn Curry with Coconut)

Ingredients

  • 400 gm prawns, cleaned and deveined

For the Ground Masala –

  • 8-10 Dried Kashmiri Red Chillies
  • 6 Garlic Cloves
  • 1 teaspoon whole Peppercorns
  • 1 tablespoon Whole Coriander Seeds
  • 1 teaspoon Cumin seeds
  • 1 Small knob of Tamarind or 1 teaspoon Tamarind Paste
  • 1 teaspoon turmeric powder
  • 1/2 cup Coconut grated
  • 1 cup coconut milk

For the Curry –

  • 2 tablespoons Coconut Oil
  • 1 tablespoon Ginger finely minced
  • 1/2 cup Onions finely chopped
  • 1/2 cup Tomatoes finely chopped
  • Salt to taste
  • 8-10 Curry Leaves

Method –

  1. Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside.
  2. In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
  3. Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly. Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.

Amaranth and Spinach Stirfry

Ingredients

  • 4 bunches amaranth
  • 2 bunches spinach
  • 1 large onion, sliced
  • 7-8 garlic cloves, minced
  • 2 green chillies, slit
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2-3 tbsp oil

Method –

  1. Wash the greens thoroughly, chop into 1” pieces and leave to drain in a colander
  2. Heat the oil in a pan
  3. Add the garlic and once aromatic, add the onions and chillies
  4. After the onions turn light brown, add the chopped greens in batches and add salt and turmeric powder
  5. Mix well
  6. Reduce heat to low and cover with lid
  7. After 15 minutes, remove the cover and let the water dry off completely and serve

Easiest Mutton Curry

Ingredients

  • 1 kg mutton
  • 300 gm onion, chopped finely
  • 2 tbsp ginger garlic paste
  • 200 gm tomato puree
  • 3 tbsp coriander powder
  • 1 tbsp roasted cumin powder
  • 1/2 tbsp red chilli powder
  • 1 tbsp Kashmiri red chilli powder
  • 1/2 tbsp turmeric powder
  • 1.5 tbsp salt
  • 6 green cardamoms
  • 1 black cardamom
  • 6-7 cloves
  • 2 pieces 1” stick of cinnamon
  • 1 tsp fennel seeds, freshly powdered
  • 10 black peppercorns
  • 3 dry red chillies
  • 1 bay leaf
  • 1/2 cup mustard oil
  • 1 tsp garam masala powder
  • 1 tbsp kasoori methi

Method –

  1. Heat oil in a wok till smoking
  2. Add dry red chillies, bay leaves, cardamoms, cloves, cinnamon, peppercorns
  3. Once the above sizzles, add the chopped onions and ground fennel seeds
  4. Fry the onions till light brown and add the mutton pieces
  5. Mix well
  6. Add the powdered spices and salt
  7. Mix well
  8. Add ginger garlic paste
  9. Cover with lid and cook on low flame
  10. After 30 minutes, remove the cover and stir
  11. Add tomato puree and 1.5 – 2 cups water
  12. Cover and cook on low flame for 20-30 minutes
  13. Add garam masala powder and kasoori methi

Smoked Pork Dry Fry

Ingredients

  • 500 gm smoked pork, cut into cubes
  • 3 medium onions, sliced
  • 2 tbsp crushed ginger
  • 2 tbsp crushed garlic
  • 4-5 green chillies, sliced
  • 1 small capsicum, deseeded and cubed
  • 1/2 tsp turmeric powder
  • Salt to taste

Method –

  1. Put the pork in a cold, nonstick pan
  2. Turn on the heat and let the pan heat up slowly till the pork starts rendering its fat
  3. Turn the pork after 10 minutes and let the fat get rendered more
  4. Once the pork gets darker, add onions, ginger, garlic and chillies
  5. Cook over low heat, stirring occasionally
  6. Once the pork is almost cooked and tender, add the capsicum.
  7. Sauté for 3-4 minutes and serve

Sojinar Sorsori (Tender Drumsticks in Mustard Sauce)

Ingredients

  • 250 gm chopped drumsticks
  • 1/4 tsp panch phoran
  • 2 onions, sliced
  • 4 green chillies, slit
  • 8 garlic cloves, crushed
  • A small piece of ginger, crushed
  • 1 large potato, cut into wedges
  • 4 tbsp mustard seeds, soaked in water with a little salt for 2 hours
  • 1 tsp turmeric powder
  • 2 tbsp mustard oil
  • Salt to taste

Method-

  1. Heat mustard oil in a pan
  2. Add the panch phoran
  3. Once it sizzles, add onion, ginger garlic paste and chillies
  4. Once the onions are a light brown, add the potato
  5. Sauté for a few minutes
  6. Add salt and turmeric powder and mix well
  7. Sauté till the potatoes become light brown, then add the chopped drumsticks
  8. Mix well and sauté on medium heat
  9. Cover with a lid and cook on low heat
  10. Add a few tbsp of water and cook till the vegetables are almost cooked
  11. Add the mustard paste and a cup of water
  12. Mix well and cook covered till gravy reduces

South Indian Dry Potato Curry

Ingredients

  • 7 medium potatoes, boiled in cooker for 3-4 whistles
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 2 dry red chillies, broken to bits
  • 2 tsp urad dal
  • 2 tsp chana dal
  • 1 onion, finely chopped
  • 2 green chillies, chopped
  • A sprig of curry leaves
  • Salt to taste

Method –

  1. Slice the potatoes into medium cubes
  2. Heat the oil in a pan
  3. Add mustard seeds
  4. Once the seeds splutter, add dry red chillies, urad dal, chana dal and curry leaves
  5. Sauté for a minute till the dal turns golden
  6. Add the onions and green chillies
  7. Sauté till light brown
  8. Add the potatoes and salt and mix well
  9. Cook covered on low heat for 10 minutes

Khichuri (Rice and Dal Porridge)

Ingredients

  • 200 gm moong dal
  • 200 gm Gobindobhog rice
  • 2 gm cumin seeds
  • 3 pieces cardamom
  • 1 pieces cinnamon
  • 3 pieces clove
  • 3 dry red chillies
  • 3 bay leaves
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 25 gm salt
  • 50 gm sugar
  • 1/2 tsp garam masala powder
  • 200 gm cauliflower, cut into 5 cm florets
  • 200 gm potatoes, cut into 5 cm chunks
  • 100 gm tomatoes, quartered
  • 80 gm peas, blanched
  • 40 gm ginger paste
  • 40 gm grated coconut
  • 3 pieces green chillies
  • 10 gm ghee
  • 1 ml vegetable oil
  • 15 ml mustard oil

Method –

  1. Wash rice thoroughly
  2. Strain over a colander
  3. Spread and leave it to air dry
  4. Remove stones and other impurities from dal
  5. Dry roast on medium heat for about 6 minutes till it turns pinkish brown
  6. Stir continuously
  7. Rinse the dal just once
  8. Strain and allow it to dry
  9. Heat 5 gm vegetable oil
  10. Add the rice and fry for about 4 minutes till it looks glassy
  11. Set aside
  12. Heat 15 gm vegetable oil
  13. Fry the potatoes for 4 minutes till it becomes golden. Set aside
  14. In the same oil, fry the cauliflower for 4 minutes till light golden and set aside
  15. Make a paste of ginger, turmeric powder, cumin powder and 50 ml water
  16. Heat 15 ml mustard oil
  17. Temper with dry red chillies, bay leaves, cardamom, cinnamon, cloves and cumin seeds
  18. Add grated coconut and fry on medium heat for 3 minutes till golden
  19. Add the masala paste
  20. Fry for about 8 minutes till raw smell goes
  21. Add 50 ml water if the mixture becomes dry
  22. Add tomatoes
  23. Cover and cook for 2 minutes
  24. Add the rice, dal and 1 slit green chilli
  25. Stir and mix well
  26. Add 1.8 litres hot water
  27. Add salt
  28. Cover and boil on low heat for 5 minutes
  29. Stir occasionally
  30. Add the potatoes and cauliflower
  31. Cover and boil on low heat for 15 minutes
  32. Stir occasionally
  33. Add sugar, peas and 2 green chillies
  34. Simmer on low heat for 15 minutes
  35. Add ghee and garam masala powder
  36. Turn off heat, cover and rest for 5 minutes before serving

Chicken Burger

Ingredients

For the Burger –

  • 5-6 burger buns
  • 1 large tomato, sliced
  • 5-6 lettuce leaves
  • 500 gm chicken mince
  • 1 tbsp ginger garlic paste
  • 2 green chillies, finely chopped
  • 2 tbsp chopped coriander leaves
  • Salt and pepper to taste
  • Oil for grilling

For the Coleslaw –

  • 3/4 cup shredded cabbage
  • 1/2 cup carrot julienned
  • 1/4 cup sliced onions
  • 1/4 cup green capsicum, sliced finely
  • 1 green chilli, finely chopped
  • 1 tsp lemon juice
  • 3-4 tbsp mayonnaise
  • Salt and pepper to taste

Method –

  • Mix together the coleslaw ingredients and refrigerate
  • Mix together the mince, ginger garlic paste, chillies, coriander leaves, salt and pepper to taste
  • Make 5-6 round patties and set aside
  • Heat a pan and lightly oil it
  • Grill the burgers for about 5-6 minutes on both sides and set aside
  • Slice the burger bun in half and heat it
  • Place 2 tbsp of coleslaw on the bottom of the bun, place the grilled chicken patty on it, top it with lettuce and tomato
  • Cover it with the top half of the bun
  • Repeat for the remaining burgers
  • Serve with fries and ketchup

Lemon Coriander Soup

Ingredients

  • 4 medium tomatoes
  • 3 medium carrots
  • 5-6 French beans
  • A big bunch of coriander leaves along with the stems
  • 1” piece of ginger, grated
  • 2 lemons, juiced
  • Salt and pepper to taste

Method –

  1. Boil the tomatoes, carrots, beans and coriander and salt with a cup of water for 2-3 whistles in a pressure cooker
  2. Once the pressure releases and the vegetables are cool, blend it in the mixer
  3. Heat 500 ml water in a pot
  4. Add the ginger and let it come to a boil
  5. Add the puréed vegetables and a more fresh coriander leaves and stems chopped very finely
  6. Add salt and black pepper powder
  7. Let it boil for a few more minutes
  8. Switch off the gas and add the lemon juice