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BAIGAN BHAJA

Ingredients

  • 3 Chinese eggplants
  • 1 tablespoon of oil
  • 3/4 teaspoon turmeric
  • ½ teaspoon chili powder
  • 2 tablespoon fresh coriander
  • 1/4 teaspoon of salt

Directions

Cut the eggplant into ½ inch rounds. Marinate the eggplant on both sides with the turmeric and salt. Set aside for 15 mins. In a pan, shallow fry the eggplant in batches.. Sprinkle chili powder to each side of the eggplant rounds when pan frying. Garnish with coriander leaves.

Serves 4

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NIMBU PANEER

Ingredients

  • 1 pound grated paneer cheese
  • 1 medium sized onion minced
  • 2 tablespoons oil
  • ½ inch fresh ginger minced
  • 1 small bell pepper cubed
  • 1-2 green chilies minced
  • juice of 1 lemon
  • ½ tsp turmeric
  • ½ teaspoon cumin seeds
  • ½ teaspoon kasturimethi
  • salt to taste

Directions

Add oil to the pan. Add cumin seeds and let them splutter. Now add the onions and sautee, till brown. Add bell pepper, ginger, green chilies and kasturimethi, sautee for a few more minutes. Add the grated paneer cheese. Add salt and mix to make sure all the ingredients are incorporated. Cook till the paneer is dry and a little crispy. Shut the flame and squeeze the juice of one lemon and give the mixture a quick stir.

Serves 4

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KEEMA PULAO

Ingredients

  • 1 lb keema (minced lamb or goat)
  • 3 cups cookedbasmati rice
  • 2 tablespoons vegetable oil
  • 1 tablespoon ghee (clarified butter)
  • 1 large onion, chopped minced
  • 1 large onion, sliced lengthwise
  • 1 1/2 tablespoonsginger-garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon roasted coriander powder
  • 1 teaspoon kasturimethi
  • 2 tablespoons fresh chopped mint leaves
  • 4-6green cardamoms
  • 2 bay leaves
  • 4 whole cloves
  • 1/4 cup chopped fresh cilantro

Directions

Add oil to a large pan and sautee the minced onion, till translucent. Add all dry ingredients: turmeric, roasted coriander powder, kasturimethi, cardamom, bay leaves, cloves. Sautee for a few minutes. Add the keema and cook on high heat. Now add the ginger garlic paste, mint leaves and salt, mix well and turn heat to medium. Cover and let the keema cook.

In a little pan, add ghee and brown the sliced onion. Once the keema is fully cooked, carefully add the cooked basmati rice one cup at a time, gently folding the meat into the rice. Top with the browned onions and garnish with cilantro.

Serves 4

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DAHIWALA MURGH

Ingredients

  • 2 lbs chicken (thigh and breast meat with bone)
  • 1 teaspoon ginger garlic paste
  • 2 tablespoons oil
  • 1 large onion sliced lengthwise
  • 2 bayleaves
  • 1 black cardamom
  • 11/2 teaspoon roasted cumin powder 
  • ½ cup chopped coriander leaves
  • 1 cup yogurt
  • salt to taste

Directions

Marinate the chicken in the ginger garlic paste and set aside for at least an hour. Sautee onions in the oil a large fry pan. When browned, add bayleaf and cardamom. Now add chicken and brown. Add roasted cumin powder and sautee for a few minutes.

In a bowl whip the yogurt with a fork or whisk to get to creamy consistency. Decrease the heat in the chicken to a simmer and carefully add yogurt. Add salt. Stirring gently. If the heat is too high the yogurt is going to split. Simmer at this low heat for 10-15mins till the chicken is cooked and there is no more smell of raw yogurt. Shut the flame and add the cup of fresh coriander leaves and mix well.

Serves 4

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KONJU PAPPAS

Ingredients

  • 1 lb shrimp, shelled and de-veined
  •  2 tablespoons oil
  • 1teaspoon turmeric
  •  ½ teaspoon chili powder
  • ginger and garlic paste
  • 3 - 4 pods of Kokum, soaked in ¼ cup water
  • 1 large onion sliced lengthwise
  • 10 curry leaves
  • 1teaspoon mustard seeds
  • 1 large fresh tomato chopped  
  • 1 can coconut milk

Directions

Marinate shrimp in the turmeric and salt and set aside for ½ hour. Let the kokum pods soak in ¼ cupwater for ½ hour too, so they open up and become soft.

In a large fry pan, add mustard seeds and when they begin to splutter, add curry leaves. Add the onions and brown. Now add the chilli powder, ginger-garlic paste and chopped tomatoes. Sautee for a few minutes.Add the kokum pods and water and let simmer for a few mins. Now add the coconut milk and simmer till the raw smell of coconut milk disappears, 10-15mins. Add the shrimp at the end. Add salt. Cook on medium flame, for another 5-10 mins till the shrimp is cooked and tender.

Serves 4

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Tandoori Chicken Marinade

Ingredients

  • 1 tsp grated ginger
  • 1 Garlic clove grated
  • ½ Cup of plain yogurt
  • 1 Tbs of tandoori spice mix
  • Juice of ½ a lemon
  • 1 Tbs canola oil
  • ½ tsp salt
  • ¼ tsp black pepper

Directions

  1. Cut 1 lb of chicken breast into quarters, season with salt and pepper, and place in a large plastic bag
  2. Mix ingredients in a bowl until combined, then add to chicken
  3. Marinate chicken for at least two hours or overnight

Serves 4

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TAWA CHICKEN FRY

Ingredients

  • 2-3 lbschicken tenders cut  into 1/2” cubes
  • 1tsp ginger garlic paste
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced long and thick
  • 1 small red bell pepper, sliced long and thick
  • 1tspdhana(coriander)
  • 1  tspjeera(cumin) powder
  • salt to taste
  • 1 teaspoon dry kasturimethi (fenugreek) leaves
  • 1/4 teaspoon red chiili powder pepper
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons chopped cilantro
  • Lemon to squeeze

Directions

Marinate chicken cubes in garlic ginger paste ½ -1 hour.

In a large sauté pan, and set over medium heat, heat oil. Add onions and bell peppers, stir for two minutes. Add chicken stir for two minutes.

  • Adddhanaand jeera powder, turmeric,red chili powderand methi leaves. Stir and cook for a couple of minutes till chicken is browned
  • Put the heat off. Add chopped coriander and squeeze of lemon.
  • All Indian ingredients easily available in Indian Grocery stores

Serves 4

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Chicken Tacos

Ingredients

For the chicken:

  • 4 pounds boneless, skinless chicken breast, diced into 1/2-inch chunks
  • Salt and freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 large yellow onionchopped
  • 1 jalapeno chile, chopped
  • 1tsp paprika
  • 1tsp cumin seeds, toasted
  • 1tsp dried Mexican oregano
  • olive oil

For the tacos:

  • 1 red onion, sliced thin
  • 1 head iceberg lettuce or cabbage,sliced thin
  • 3 tomatoes, diced
  • 2-3 limes quartered
  • 1 pint sour cream
  • 1 bunchcilantro, leaves roughly chopped
  • 1 (15-ounce) can pinto or black beans, drained and rinsed
  • Tacos

Directions

Season the chicken cubes with salt and pepper. Heat large saute pan over medium-high heat and add 2-4 tablespoons of olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes. Cover and set aside.

Heat another saute pan over medium heat add 2-3 tblsps of olive oil. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes.

Once the onion mixture is caramelized and softened, add the jalapenos, paprika, cumin and oregano. Then add the browned chicken to this pan. Adjust seasoning with salt and pepper. Cook together for 2-3 mins.

To serve the tacos:

Put the toppings and chicken filling in bowls and allow guests to build their own tacos. A few squirts of lime. Enjoy!

 

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FISH MOILEE

Ingredients

  • 1lb boneless white fish chunks—Sea Bass or Tilapia
  • 1” cinnamon stick
  • 2 green cardamom pods
  • 1 tblspn garlic slices
  • 1  tsp ginger juliennes
  • 4  green chillies slit
  • 1  medium onion sliced
  • 1  tomatoes chopped
  • 1  tsp turmeric powder
  • 1  cup water
  • ½ tsp coarsely crushed black peppercorns
  • 1  tblspn lime juice
  • 2  sprigs curry leaves
  • 2  cups coconut milk
  • 2  tblspn oil
  • salt to taste

Directions

Heat the oil in a heavy-bottomed pan till hot and fry the cinnamon and cardamoms briefly. Add the garlic, ginger, green chillies and onions. Saute for about 3 minutes or till the onions have turned pink.

  1. Add the fish and rest of the ingredients except the coconut milk and mix gently. Cover and cook on very low level for another 10 minutes or till the fish is tender and cooked.
  2. Reduce the heat to very low and add the coconut milk (do not use high heat as coconut milk tends to curdle). Mix gently and simmer for a three to five minutes
  3. Serve hot with steamed white basmati rice.


 

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HOMESTYLE CHICKEN CURRY

Ingredients

  • 2 lbs chicken jointed and cut into medium size pieces
  • A small bunch of coriander leaves, washed and chopped
  • 2 large onions, chopped
  • 2 tomatoes, chopped
  • 1/2 tsp turmeric powder
  • 2 or 3 tsp chilli powder
  • 2 cloves
  • 2 pieces of cinnamon
  • 2 cardamoms
  • 1 bay leaf
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 3 tbsp oil
  • Salt to taste
  • 1 tsp cumin powder

Directions

  1. Heat oil in a pan and add the onions.
  2. Fry till golden brown.
  3. Add the cloves, cinnamon, cardamom, bay leaf, tomato, ginger paste and garlic paste and saute for a 2-3 minutes.
  4. Now add the chicken, salt, chilly powder, turmeric powder and cumin powder and fry for 3-5 minutes till the oil separates from the mixture.
  5. Add 1 cup of water and simmer till the chicken is done and the gravy is thick about 10 mins.


 

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BHINDI (OKRA) MASALA

Ingredients

  • 1/2 lb okra (bhindi)
  • 2 onions, finely sliced
  • 2 tomates, diced
  • 2 tblsp oil
  • 3/4 tsp red chilli powder
  • 1 tsp amchoor(available in any Indian store) powder or fresh lemon juice
  • 1/2 tsp turmeric
  • salt and freshly ground pepper to taste
  • 1 tsp garam masala (available in Indian grocery stores)
  • 2 tblsp chopped coriander leaves

Directions

  1. Wash the okraand cut in half, lengthwise
  2. Set aside.
  3. Add oil and sautee onions until translucent
  4. Mix in all spices except the garam masala and stir-fry 2 minutes.
  5. Add the tomatoes and sautee for 1 minute.
  6. Mix in the okra and stir-fry 2 minutes.
  7. Cover and steam over medium heat until tender, about 12-15 minutes.
  8. Sprinkle with the garam masala, garnish with the coriander and serve.

 

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Shrimp Kadai

Ingredients

  • ½ lb Shrimp
  • 1 bell pepper chopped
  • Ginger-garlic paste
  • 1 medium tomato-chopped
  • 1 medium onion-chopped
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Turmeric powder
  • 2 tsp Kasurimethi ( dryfenugreek leaves)
  • 2 Green Chilis  (optional)
  • Salt-according to taste
  • ½ inch julienned ginger Coriander leaf
  • 1 tbl sp Fresh lime

Directions

  1. In a sauté pan add oil.Add ginger-garlic paste and sauté.
  2. Nowadd bell peppers, onions, tomatoesand saute for 2 mins.
  3. Add coriander powder, cumin powder, turmeric and Kasurimethi.
  4. Add water and let simmer for 3mins.
  5. Add shrimp and cook till done.
  6. Careful not to overcook shrimp.
  7. Garnish with fresh coriander leaves,ginger and squeeze of lime.

 

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CHICKEN COONDAPUR

Ingredients

  • ½ lbChicken breast meat-cut in ½ inch cubes
  • Ginger garlic paste
  • mustard seeds-1 tsp
  • 1 sprig curryleaves 
  • 2 Dry red chilies  
  • 2 pods of garlic minced  
  • 1 medium onion chopped
  • Coriander powder-paste
  • Turmeric- 1 tblsp
  • Chili powder
  • Coconut milk
  • Fresh coriander leaves-1/2 tblsp

Directions

  1. Marinate the chicken cubes in ginger garlic paste and turmeric for 1 hour.
  2. In a sauté pan, add mustard seeds, curry leaves, and let splutter.
  3. Now add dry red chilies, onions, minced garlic, and sauté till onions are browned
  4. Add marinated chicken and saute for a few min.
  5. Add coriander paste , turmeric, chili powder
  6. Add some water and let spices separate.
  7. Lastly, add coconut milk and simmer for 10 min.
  8. Garnish with coriander leaves.

 

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TAWA CHICKEN FRY

Ingredients

  • 2-3 lbschicken tenders cut into 1/2” cubes
  • 1tsp ginger garlic paste
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced long and thick
  • 1 tspdhana(coriander)
  • 1 tspjeera(cumin) powder
  • salt to taste
  • 1 teaspoon dry kasturimethi (fenugreek) leaves
  • 1/4 teaspoon red chiili powder pepper
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons chopped cilantro
  • lemon to squeeze

Directions

  1. Marinate chicken cubes in garlic ginger paste ½ -1 hour.
  2. In a large sauté pan, and set over medium heat, heat oil.
  3. Add onions and bell peppers, stir for two minutes.
  4. Add chicken stir for two minutes.
  5. Adddhanaand jeera powder, turmeric,red chili powderand methi leaves.
  6. Stir and cook for a couple of minutes till chicken is browned
  7. Put the heat off. Add chopped coriander and squeeze of lemon.
  • All Indian ingredients easily available in Indian Grocery stores

 

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