Chicken Pulao

Ingredients:

Chicken pieces – 1 lb
Cinnamon stick – 1 + 1
Cloves – 4-5
Black Cardamom – 2-3
Bay leaf – 1
Coriander seeds – 1 tsp
Cumin – 1 tsp
Black peppercorns – 1 + ½ tsp
Onion – 1 small (quartered) + 1 large (thinly sliced)
Ginger – 1 inch piece (crushed) + 1 tsp paste
Garlic – 4-5 cloves (crushed) + 1 tsp paste
Green chili – 4-5 (slit)
Basmati rice – 1 cup (washed and soaked for 30 minutes)
Saffron – pinch (soaked in warm milk)
Salt – to taste
Nutmeg
Oil/butter/ghee

Procedure:
Fill a large pot with 4 cups of water. To the water add the following:
•1 cinnamon stick
•coriander seeds
•cloves
•cardamom
•bay leaf
•cumin
•1 tsp whole peppercorns
•crushed garlic
•crushed ginger
•quartered onion
Bring to a boil. When water starts boiling add the chicken pieces and cook until the chicken is tender.

With a slotted spoon remove the chicken pieces and set aside.

Strain the stock. Discard all the spices, retain the stock.

In a separate pot heat oil. You can use a combination of oil and ghee or oil and butter or use only ghee or butter. I used only oil.

To the hot oil add ½ tsp peppercorn and the green chilies.

Next add the sliced onions and fry until golden brown.

Now add the ginger and garlic paste and fry until the raw smell is gone.

Add the chicken pieces and fry until they start browning.

Now add the basmati rice and gently turn to coat the grains with the masala.

Put in the saffron strands.

Add 2 cups of the chicken stock and bring to a boil on medium high heat. (If there is less than 2 cups of stock, you can use water or use a boxed one.)

When most of the liquid has dried up switch off the heat, cover with a lid and let sit until all of the liquid has dried up and the rice has cooked perfectly. The rice will cook in the steam.

Add a dash of grated nutmeg and fluff up the rice with a fork before serving.

Garnish with freshly chopped cilantro or mint. (optional)

Serve hot with raita.

Tandoori Fish

I had plans of making this dish on Monday. Problem was I was going out on Sunday and wouldn’t be back until Monday evening which wouldn’t leave me much time for marinating the fish to make it ready for dinner. So I marinated the fish on Sunday before I left without the lemon juice as keeping the fish in the lemon juice for a long time would disintegrate it. After I came back I added the lemon juice and marinated it for 30 minutes. Worked out well.
Ingredients:
Sea bass steak – 1 lb
Grated ginger – 1 tbsp
Garlic cloves – 2-3 (minced)
Lemon – 1 (juiced)
Curry powder – 1tbsp
Red chili powder – 1 tsp
Salt & pepper – to taste
Olive Oil

Procedure:
In a nonreactive mixing bowl mix together ginger, garlic, curry powder, red chili powder and 2 tbsp of olive oil.

Season the fish with salt and pepper and then put it in the marinade.

Refrigerate for 30 minutes.

After 30 minutes add the lemon juice and marinate for another 30 minutes.

Meanwhile preheat oven to 400F.

Arrange the fish on an oven proof dish and drizzle oil on top.

Bake at 400F for 30 minutes, turning the fish after 15 minutes.

Next, set the oven to broil and broil on high until the edges are charred to your liking (8-10 minutes approx in my oven). Watch the fish carefully as it might burn very easily while broiling.

Serve hot with pickled onions and lemon wedges.

For pickled onions, soak onion slices in vinegar for an hour.

Alu Bhaja -- Fried Potatoes

For a backstory see Mastering the art of alu bhaja

Ingredients:
Potatoes – 5-6 (peeled and cut into long strips)
Onion – 1 large (thinly sliced)
Green chili – 3-4 (you can use more or less)
Turmeric – 1 tsp
Salt – to taste
Oil – for frying

Procedure:
Wash the potatoes in cold water and drain thoroughly.

Add a teaspoon of turmeric and season with salt. Toss the potatoes to coat well and put in a colander. Let sit for 15-20 minutes.

Meanwhile heat a pan with enough oil for frying the potatoes.

When the oil starts to ripple add the potatoes.

Turn the potatoes every now and then so that they don’t stick to the bottom. If they start sticking add a little oil.

When they are done halfway make a hollow in the middle of the pan.

Add a tbsp of oil and then throw in the onion and the green chili. Fry it for 2 minutes in the hollowed out space.

Then mix the onions with the potatoes and keep frying, turning very frequently. Be
careful not to break them.

Keep frying until the potatoes are fully cooked and the edges start to turn brown.
Remove from heat and serve.


Enjoy with rice and lentils or roti/ luchi/paratha. You can even have this as an evening snack with muri (puffed rice).

Note: You can garnish with fresh chopped cilantro. Looks nice as well as gives a fresh taste.

Goat Biryani

I had a fair amount of leftover goat meat, so I decided to make use of it in the form of biryani. Watching the sunset and having biryani on the patio – Friday night dinner couldn’t have been better.

Ingredients:
Goat meat – 1lb
For goat meat ingredients and recipe see kosha mangsho
Basmati rice – 1 cup (washed and soaked for half an hour)
Onion – 1 large (thinly sliced)
Green chili – 3-4 (chopped)
Bay leaf -- 1
Cardamom -- 2-3
Clove –3-4
Cinnamon stick – 1
Nutmeg
Saffron – 1 tbsp (soaked in warm milk)
Whole black peppercorn -- 1 tsp
Salt – to taste
Oil

Procedure:
To a pot of water add the bay leaf, cardamom, cinnamon, clove and peppercorn and bring to a rolling boil.

Now add the soaked basmati rice and cook until rice is al dente. Drain very well and keep aside.

Meanwhile heat oil in a pan and fry the onions until golden brown.

Preheat oven to 375F.

In an oven proof dish arrange a layer of rice. Sprinkle some of the fried onions and saffron milk. You can add a drizzle of oil or ghee (I do not.) On top of the rice arrange a layer of meat. Now repeat the process again. Finish it off with a layer of rice and fried onions on top. Add a dash of grated nutmeg. You will have two layers of meat and three layers of rice.

Cover tightly with aluminum foil.

Bake in oven for 50-55 minutes.

Mix meat and rice and serve hot with raita.

Wonton Wrapper Samosa aka Shingara

I love to eat shingara but I hate all the trouble involved in making it, specially the dough. The filling is easy to make but the dough for me is a complicated process with all the kneading and the rolling and the folding. So I made use of wonton wrappers (I never let any shortcut go by unnoticed!)and voila! Shingara is ready in minutes and tastes great too.

Ingredients:
Potatoes – 2 medium (peeled and cubed)
Ginger – a 2 inch root
Green chili – 4-5 (adjust according to your taste)
Coriander seeds (optional)- 1 tsp
Turmeric – a pinch
Salt – to taste
Oil
Wonton wrappers

Procedure:
Put oil in a pan on medium heat.

Add the coriander seeds and let it infuse the oil.

Meanwhile grate the ginger and the green chilies together in a food processor.

When the oil is hot and the seeds start to sputter take them out with a slotted spoon. (Or you can leave them if you want to.)

To the oil add the ginger and chili mixture. Be careful as it will sputter.

When the raw smell of ginger is gone add the potatoes and mix well. (You can also add cauliflower and green peas.)

Add salt and a pinch of turmeric.

Add enough water to let the potatoes cook.

When the potatoes are cooked and all the water has dried up remove from heat and let it cool.

When the stuffing has cooled down completely, put a spoonful of the potatoes on a wonton wrapper.

Brush the edges of the wrapper with water and seal them. I pressed the edges with a fork, just to be sure.

Repeat process until all the filling is used up or you run out of wonton wrappers.

Now deep fry the potato stuffed wrappers until golden brown.

Serve hot.

Chholar Daal

A special occasion like the Naboborsho (New Year) calls for a special daal like the Chholar Daal. I wonder how this daal got itself relegated to special occasions.

Ingredients:
Chhola or Chana Daal (Bengal gram) – 1 cup (soaked overnight)
Shredded coconut – 3 tbsp
Ginger paste – 1 tsp
Bay leaf -- 1
Dry red chili – 3
Cumin seeds – 2 tbsp
Ground coriander – 1 tbsp
Turmeric – 1 tsp
Salt & Sugar -- to taste
Ghee – 1 tbsp
Oil

Procedure:
Heat oil in a pan.

When oil is hot enough add the red chilies and let them turn black.

Now add the bay leaf and the cumin seeds.

When the cumin seeds have stopped sputtering add the shredded coconut and fry until the coconut starts to brown. Don’t let it brown all the way.

Now add the daal and mix well.

Next add the coriander powder, turmeric, salt and sugar.

Add water. Cover with a lid and let the daal simmer on low heat.

When daal is almost done add the ginger paste and cook until the daal is done all the way through.

Add a tbsp of ghee and serve.

Alur Dom -- Spicy Potato Curry

Since it was Poila Baisakh (Bengali New Year) I thought of making something special for dinner. And no Poila Baisakh is complete without the luchi. Since we were having a gala potluck party over the weekend at my sis-in-law’s place in celebration of the Bengali New Year I decided it was best to keep today’s dinner simple. So I made alur dom and chholar daal to eat with the luchi.

Ingredients:
Potatoes – 5-6 (peeled and diced into cubes)
Onion – 1 small (thinly sliced)
Ginger paste – 1 tbsp
Garlic paste – 1 tsp
Frozen green peas – ¼ cup (optional)
Fresh chopped cilantro – for garnish
Yogurt – 1 tbsp
Turmeric – ½ tsp
Garam masala – ¼ tsp
Chili powder – 1 tsp
Sugar – 1 tsp
Salt – to taste
Oil
Water

Procedure:
Heat oil in a pan.

When oil starts to ripple add the sugar and let it caramelize.

Once the sugar turns brown add the garlic and ginger paste and the sliced onions and start frying.

Now add the chili powder, turmeric and the garam masala powder and continue frying.

Keep frying until the raw smell of the vegetables are gone and the oil starts to separate from the masala.

Now add the yogurt to the masala and stir it in.

Next add the potatoes and mix well with the masala.

Season with salt.

Add enough water so that the potatoes are covered halfway.

When the potatoes are cooked and the gravy has reached a consistency of your liking remove from heat.

Add the frozen peas (if using).

Garnish with fresh chopped cilantro leaves and serve.

Seared Scallops with Lemon-Basil Pasta

Ingredients:
For the scallops:
Scallops – 4
Garlic cloves – 3 (minced)
Lemon juice – 1 tbsp
Olive oil – ¼ cup
Italian seasoning
Salt & pepper
For the pasta:
Spaghetti – 2 servings
Grated parmesan cheese – ¼ cup
Lemon juice – ½ lemon
Fresh basil – 5-6 leaves (chopped)
Salt & pepper

Procedure:
In a mixing bowl mix the lemon juice, olive oil, garlic and Italian seasoning.

Now add the scallops, turning to coat. Season with salt and pepper and let sit for 30 minutes.

Heat a cast iron skillet on high, and drizzle olive oil.

Now add the scallops and sear them until golden brown. Flip with tongs and sear the other side.

Meanwhile cook the spaghetti in a pot of salted boiling water. Drain the pasta, reserving a ladle of the pasta water.

In a skillet warm up the reserved marinade from the scallops, just to avoid the smell of raw garlic. Add the spaghetti and coat well.

Add the grated parmesan and lemon juice. If required to moisten add the pasta water, a little at a time until you have the desired result.

Season with salt and pepper. Garnish with the chopped basil and serve with the seared scallops.

Herb roasted salmon with caramelized onions

While cleaning the house last weekend we chanced upon a printout of a salmon recipe dated Nov 2005. The recipe was shared by my husband’s friend who is an awesome cook and a food connoisseur. Hubby had prepared this dish before but it was from his memory and tasted good. But once he followed the recipe it tasted awesome. And along with the salmon he made a simple spaghetti (his specialty btw) with cherry tomatoes, garlic and olive oil. Saturday night dinner didn’t taste this good in a long while. Thanks Dr. Ghosh for the recipe :-)

Unfortunately the recipe doesn’t mention any exact amounts, and neither did my hubby measure out anything. So I am unable to give any measurements, just eyeball everything. The original recipe uses sour cream along with the caramelized onions, but we didn’t have any in the house. And instead of oregano and basil we used Italian seasoning and fresh basil leaves.

Ingredients
Salmon – two 8oz pieces
Red wine vinegar
Olive oil
Garlic salt
Italian seasoning
Fresh basil
Onion – 1 (sliced)

Procedure
Preheat oven to 400F.

Marinate salmon fillets in red wine vinegar, Italian seasoning, basil, olive oil and garlic salt for about one and half hours.

Line a baking tray with aluminium foil and bake the fish for 15 minutes. Then flip and bake for another 10 minutes.

Then broil the fish until a red crust forms on one side. Turn over and broil the other side. Be careful not to over fry or else it’ll become dry.

Add a squeeze of fresh lime and serve with caramelized onions.

To caramelize the onions warm olive oil in a skillet and add sugar. When sugar starts to melt throw in sliced onions. Cook till the onions turn brownish in color.

Hot and Spicy Sea Bass

Any type of firm fish will work well for this recipe.

Ingredients:
Sea bass filets – 4 (cut into cubes)
Soy sauce – 2 tbsp
Worcestershire sauce – 1 tsp
Red chili powder – 1 tbsp
Cumin powder – 1 tbsp
Lemon juice – 1 tbsp
Corn flour – 1 ½ tbsp
Garlic cloves – 5-6 (minced)
Grated ginger – 1 tbsp
Scallions – 2 (sliced)
Serrano chili – 2 (chopped)
Yogurt – ¼ cup (beaten smooth and seasoned with salt and pepper)
Fresh chopped cilantro – 2 tbsp
Lemon wedges – for garnish
Salt – to taste
Cooking oil

Procedure:
In a mixing bowl add the soy sauce, Worcestershire sauce, red chili powder, cumin powder and lemon juice to the fish cubes and marinate for 15-20 minutes.

After 20 minutes coat the cubes with corn flour.

Meanwhile heat a skillet with oil. Now fry the fish cubes until they are browned evenly on all sides. Set aside.

Now in the same pan (add oil if necessary), fry the garlic, ginger and Serrano chili.

Next add the fried fish cubes.

Now add the beaten yogurt and coat the fish pieces well. Let the yogurt dry up. (If you want some gravy don’t let the yogurt dry up completely.)

When the yogurt is almost dry add the sliced scallions. Cook for a minute or so and remove from heat.

Garnish with fresh chopped cilantro, chopped green chili and lemon wedges and serve hot.

Great as a snack food or as a side with fried rice.

Fajita Roll

All of a sudden I had this craving for some sizzling fajitas and so I thought…ok let’s make some fajita today. But to have a real fajita experience you need to have all the sour cream and the guacamole which I didn’t have and I didn’t quite feel like going out and getting the ingredients. So I decided to just make the sizzling filling of the fajitas. As I was cooking an idea struck me. What if I stuff this filling into an egg roll? So that’s how this dish came into being. When I finished assembling the rolls they looked like tacos because I stuffed them so much that it became a little difficult to fold them.
To make the egg rolls, I used tortillas because that’s what I had at hand, but you can use the frozen parathas. Without doubt they taste much better than the tortillas, which by the way ,are much more healthy. You can also use rotis or make parathas from scratch. Totally up to you.

Ingredients:
Chicken breast – 2 (cut into strips)
Eggs – 4
Tortilla – 4
Onion – 1 (sliced)
Red bell pepper – 1 (cut into strips)
Green bell pepper – 1 (cut into strips)
Green chili – 1 (optional)
Chili powder – 1 tsp
Salt and pepper – to season
Hot sauce – 1 tbsp
Tomato ketchup – 1 tbsp
Dash of lime
Cooking oil

Procedure:
In a mixing bowl add 1 tsp red chili powder to the chicken strips. Mix well and keep aside for 30 minutes to an hour.

Heat a cast iron skillet and fry the chicken pieces until they are golden brown.

While the chicken is being fried, season them with salt and add a tbsp of tomato ketchup and hot sauce each. When sauce dries up and chicken is cooked, remove from heat and keep warm.

In the same skillet (add oil if necessary) fry the bell peppers until the edges turn brown. Set aside.

Next sauté the onions and reserve with the bell peppers.

In a bowl beat an egg until fluffy. Season with salt and pepper.

Now heat a nonstick pan. Drizzle a little oil and pour the beaten egg.

When egg starts to set but is still a little wiggly in the middle, put a tortilla on top of the egg and let it set. When egg has set completely flip the tortilla and lightly fry the other side. (If using frozen parathas, fry the parathas according to the directions on the pack and keep ready before frying egg.)

Remove from heat and onto a plate. Follow the method for the rest of the tortillas and the eggs.

Now stuff the tortilla (egg side up) with the chicken, bell peppers, onion and chopped green chili (if using). Squeeze some lime juice on top.

Fold the tortilla like a roll/ wrap and grab a bite.

Orange and Fennel Salad

The original recipe used onions but the idea of onions and oranges didn’t appeal to me. So I omitted it. It’s an ‘interesting’ dish as my family members said. I don’t know what to think. Guess I liked it but wouldn’t go for it in the near future. Maybe a hint of mint will be nice.

Ingredients:
Oranges – 2
Fennel bulb – ½ (thinly sliced)
Olives – 10-12 (thinly sliced)
Red chili – 1 (thinly sliced)
Spanish extra virgin olive oil – 1 tbsp

Procedure:
Zest the oranges and reserve in a bowl.

Now cut the orange into segments over a bowl to catch the juices. Thinly slice the segments and put in a bowl.

To the orange slices add the fennel.

To the reserved orange juice add olive oil and whisk. Drizzle over the oranges.

Sprinkle the olive slices, the red chili and the zest on top and serve.

Paella

Thinking of making paella for a while now. Finally it is time. Like my father says, “ajke din bhalo ache, kore phel” (Today is a good day to do it. And the ‘it’ symbolizes whatever it is that you are postponing.) So today it is paella day for me. But in making this dish I left out a few staple ingredients – the clams and mussels, primarily because I have never tried cooking them, and since a friend was invited for dinner I didn’t want to try my experiments on him, more so because this was the only dish. But I have to say even without the mussels the paella tasted fine. Next time will try cooking with them.

Ingredients:
Chicken breast – 2 (cut into cubes)
Spanish chorizo sausage – 1 (cut into thick slices)
Shrimp – ½ pound (peeled and deveined)
Scallops – 6
Red bell pepper – 1 (diced)
Green bell pepper – 1 (diced)
Tomato – 2 (pureed)
Red onion – 1 (finely chopped)
Garlic cloves – 5 (finely chopped)
Frozen peas – ½ cup
Medium grain rice – 1 cup
Chicken stock – 1 cup
Water – 1 cup
Paprika – 1 tbsp + 2 tsp
Saffron strands – a generous pinch
Salt and pepper -- to taste
Olive oil
Fresh flat leaf parsley – ½ bunch (chopped)
Lemon wedges – for garnish

Procedure:
In a bowl rub the chicken pieces with a tablespoon of paprika, season with salt and pepper and set aside for at least 30 minutes to one hour.

Heat olive oil in a wide shallow skillet. When oil is hot add the chicken cubes and fry until browned evenly on all sides. Remove and reserve.

Next, fry the chorizo until browned. Remove and reserve.

Next, sear the scallops on both sides. Remove and reserve.

Next, sauté the shrimp until they turn pink. Remove and reserve.

Now in the same pan (add oil when necessary) sauté the onion, garlic and parsley.

Next add the pureed tomatoes and 2 tsp paprika and cook until the mixture caramelizes. This mixture is called a sofrito.

Meanwhile heat the chicken stock and water in a pot and keep it warm.

Now add the green and red bell peppers to the sofrito and cook for a minute or so.

Next add the rice and fry to coat the grains with the sofrito. Now add the saffron strands, chicken stock and water and cook the rice.

When the rice is cooked halfway add the chicken and sausage.

When the rice is almost done add the scallops and shrimp.

When the rice is cooked crank up the heat and let the rice toast at the bottom.

Remove from heat, add the frozen peas and keep covered for 5 minutes.

Garnish with lemon wedges and serve.

Slow cooked kidney beans and chicken

Ingredients:
Red kidney beans – 1 ½ cup (soaked overnight)
Chicken breast – 1 (cut into cubes)
Carrots – 2 (diced)
Celery stalk – 2 (diced)
Green bell pepper – 1 (diced)
Tomato – 1 (diced)
Onion – 1 (diced)
Garlic cloves – 5-6 (minced)
Jalapeno pepper – 1 (diced)
Bay leaf – 1
Italian seasoning – 1 tsp
Salt & pepper – to taste
Worcestershire sauce – 1 tsp
Chicken stock – one 14oz can
Olive oil – 1 tbsp
Water

Procedure:
In a pan heat olive oil and add the onion, celery, carrot, bell pepper and garlic and sauté.

Next add the jalapenos and tomatoes and cook until the tomatoes soften.

Now add the chicken cubes and kidney beans and mix well.

Add the Italian seasoning. Season with salt and pepper.

Now transfer the mixture into a slow cooker.

Add chicken stock and water so that it just covers the beans.

Add the Worcestershire sauce and bay leaf and give it a stir.

Cook on slow for 7-8 hours.

Garnish with sliced scallions and serve alone or with rice or bread.

Ghugni -- Pigeon Peas Curry

Ingredients:
Matar (pigeon peas) – 2 cups (soaked overnight)
Potato – 1 large (peeled and diced)
Onion – 1 large (thinly sliced)
Garlic cloves – 4 (minced)
Grated ginger – 1 tbsp
Tomato – 1 small (chopped)
Tamarind paste – 1 tbsp
Red chili powder – 1 ½ tsp
Cumin powder – 2 tsp
Garam masala powder – 1 tsp
Turmeric – 2 tsp
Salt – to taste
Sugar – to taste
Oil –
Water
For garnish:
Chopped green chilies
Lemon wedges
Chopped fresh cilantro

Procedure:
In a pan heat oil and fry the potatoes. Set aside.

In the same pan add the sugar and let it caramelize.

Now add the ginger, garlic, onion and tomatoes and fry. When the masala is cooked halfway add the turmeric, red chili powder, cumin powder and garam masala powder and continue frying until the masala is well cooked.

Now add the soaked peas and fried potatoes and mix well.

Add water, enough to cover the peas, cover with a lid and let it simmer on medium low flame.

When the peas are cooked halfway, add the tamarind paste. Mix well and cook until the peas become soft and tender.

Garnish with chopped green chilies, lemon juice and fresh cilantro.

Serve hot as a side with paratha, roti or as an evening snack.

Chicken Momo

I was introduced to momos in college at a place called Food Station in College Street, Kolkata. After that I was treated to homemade momos by my friend, Shradha. We (me and five other people) were staying at a hostel then where cooking wasn’t allowed. But we managed to sneak in an electric heater and we made everything from scratch – starting from the dough to the soup to the achar and of course the filling. To roll out the dough we made use of our steel plates and steel glasses. She had brought a momo steamer all the way from Kalimpong, her home town. And it was so much fun cooking and eating together. The pot stickers available here gave me the enthusiasm to make momos because making the dough and rolling them out is the scariest part. Though they don’t look as good as my friend’s its tasty nonetheless. Here’s to you Shradha.

Ingredients:
For the filling:
Ground chicken – 1 lb
Finely chopped cabbage – ½ cup
Onion – 1 (diced)
Garlic cloves – 2 (minced) + 2 (whole)
Finely chopped ginger – 2 tbsp
Canola/vegetable oil – 4 tbsp
Vinegar – 1 ½ tbsp
Salt – to taste
Wonton wrappers
For the achar:
Tomatoes – 2
Serrano chili – 3-4 (or according to taste)
For the soup:
Low sodium chicken broth – 2 cans (14oz each)
Scallions – 2 (chopped)
Fresh chopped cilantro – 1 tbsp

Procedure:
In a large mixing bowl mix together the ground chicken, cabbage, onion, minced garlic, ginger, salt and oil until well incorporated. Do not over mix. Let it sit for 30 minutes to an hour.

Meanwhile boil water in a pan. Put the tomatoes in boiling water for a minute or so.

When the skin starts to peel off, remove from heat and let cool. When cool peel off the entire skin and put it in a food processor.

In the processor add 2 cloves of garlic and the Serrano chilies and blend into a puree.

Season with salt and set aside in a dipping bowl.

Arrange the wonton wrappers on a flat surface.

Spoon in 2 tsp of the filling onto each wrapper.

Brush the edges of the wrapper with water and seal them tightly.

Meanwhile bring a pot of water to a rolling boil.

Now brush a bamboo steamer liberally with oil (so that momos don’t stick).

Arrange the momos on the steamer so that they don’t touch each other.

Put the steamer on top of the pot of boiling water and steam the momos for 12-15 minutes.

Serve immediately with the tomato achar and soup.

For the soup:
Heat the chicken broth with ½ cup of water. When it comes to a boil remove from heat, adjust seasoning, garnish with scallions and cilantro and serve.

Ratatouille

The inspiration for this dish is my sis-in-law. Her favorite dish is daal and tarkari. As I was thinking what tarkari to make for her, that would be something different, ratatouille came to mind. I am not sure if ratatouille qualifies to be a tarkari but it is vegetarian and very tasty. Ultimately taste is what matters – veggie or non veggie.

Ingredients:
Zucchini – 4 (cut into ½ inch slices)
Yellow squash – 4 (cut into ½ inch slices)
Eggplant – 1 (cut into 1 inch slices)
Red bell pepper – 1 (cut into cubes)
Yellow bell pepper – 1 (cut into cubes)
Cherry tomatoes – 1 pint
Onion – 1 (finely chopped)
Garlic cloves – 3 (finely chopped)
Chopped fresh basil leaves – 1 tbsp
Chopped fresh thyme leaves – 1 tsp
Chopped fresh parsley – 2 tsp
Red chili flakes – 1 tsp
Salt & pepper – to taste
Balsamic vinegar – a splash
Olive oil

Procedure:
Season the eggplant with salt and set aside to drain.

Meanwhile heat olive oil in a pan.

When oil is hot, add the eggplant and cook until it is tender and wilted. Remove from pan and set aside.

Add oil if necessary. Next add the zucchini. Season with salt and cook until soft.

Remove from pan and set aside along with the eggplant.

Next cook the yellow squash in the same way and set aside.

Now to the same pan add the onion, garlic, thyme and basil and cook until the onions start to caramelize.

Next add the cherry tomatoes and red chili flakes and cook until the tomatoes are pulpy.

Now add the eggplant, zucchini, squash and bell peppers.

Season with salt and pepper and let the vegetables cook slowly.

When the veggies turn soft and mushy remove from heat and add a splash of balsamic vinegar.

Garnish with chopped fresh parsley and serve warm or at room temperature or cold.

Spicy Swiss Chard

Ingredients:
Swiss chard – 2 bunches (stems removed and leaves chopped into strips)
Garlic cloves – 2 (minced)
Red chili flakes – 1 tsp (or according to taste)
Balsamic vinegar – a splash
Grated Nutmeg – a dash
Salt – to taste
Olive oil – 1 tbsp

Procedure:
Heat oil in a skillet.

When oil is heated, add the garlic and red chili flakes until the garlic starts to turn golden brown.

Add swiss chard and toss until the chard is coated with the garlic and chili flakes.

Add a dash of grated nutmeg and cook until all the liquid evaporates and the chard is wilted.

Season with salt.

Add a splash of balsamic vinegar and serve.

Makes a great side with fish and chicken.

Paneer Kofta

Ingredients:
For kofta:
Paneer – 250 gm (grated)
Potato – 1 small (boiled)
Carrots (optional) – 1 medium (grated)
Red chili powder – ½ tsp
Garam masala powder – ¼ tsp
Corn flour – 2 tbsp
Oil – for frying

For gravy:
Onion – 1
Grated ginger – 1 tsp
Garlic clove – 2 (minced)
Tomato – 1
Frozen green peas (optional) – ½ cup
Cashew nuts – ¼ cup
Bay leaf -- 1
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Sugar – ½ tsp
Salt – to taste
Oil – 2 tbsp
Milk
Water – 2 cups
Cilantro – for garnish

Procedure:
In a large bowl mix together the paneer, potatoes and carrots (if using).

Season halfway with salt. Add red chili powder, garam masala powder, cornflour and mix well.

Shape into small balls and let sit for 10-15 minutes.

Meanwhile heat oil in a pan and deep fry the paneer balls until brown.

Drain and set aside.

Grind together the onion and tomato into a paste.

In a separate pan heat 2 tbsp oil.

Now add sugar and let it caramelize.

When sugar starts browning, add garlic, ginger and onion-tomato paste and start frying.

Add turmeric powder, red chili powder and fry until the masala is well cooked.

Meanwhile, in a blender make a paste of the cashew nuts with milk and keep aside.

When oil starts separating from the masala, add water and bay leaf.

Season with salt and bring to a boil.

When gravy starts boiling, reduce heat, add the cashew nut paste and simmer for 5-7 minutes.

Remove from heat. Add the koftas and green peas (if using).

Garnish with chopped fresh cilantro and serve.

Simmered Vegetables

I opened the fridge and all I had was a cauliflower and a few carrots. What do I do with these? Answer: Make a chunky soupy concoction!

Ingredients:
Carrots – 4 (diced)
Cauliflower – 1 small (cut into florets)
Scallions – 2-3 (chopped)
Tomato – 1 (chopped)
Thyme – 1 sprig
Garlic – 2 cloves (minced)
Grated ginger – ½ tsp
Frozen sweet corn – ½ cup
Frozen peas – ½ cup
Chicken curry masala – 1 tbsp (curry masala will work just as well. I had the chicken masala lying around so i used it.)
Sugar – 1 tsp
Salt – to taste
Pepper – ½ tsp
Olive oil – 1 tbsp
Eggs (optional) – 2
Water – 1 ½ cups

Procedure:
In a pan heat olive oil. Throw in the sprig of thyme in the oil to flavor it.

Next add the garlic, ginger, tomato and the chicken curry masala and stir until tomatoes start to soften.

Now add the carrots, cauliflower and scallions. Mix together.

Season with salt, sugar and pepper.

Now add water and simmer on low flame until vegetables become tender.

Remove from heat and add frozen corn and peas. Mix well.

Transfer veggies into individual serving bowls.

Now crack an egg on top and microwave for 2-3 minutes or until egg is set.

Serve with crusty bread.

Thai Fish Curry

Ingredients:
Catfish fillets – 2
Red bell pepper – 1 (cut into long strips)
Carrots – 2 (cut into strips)
Scallions – 2
Cherry tomatoes – 8-10
Garlic cloves – 2 (finely chopped)
Grated ginger – 1 tsp
Lime – ½
Basil (chopped) – 1 tsp
Coconut milk – ¾ can (14 oz)
Curry powder – 2 tsp
Chicken curry masala – 1 tsp
Black pepper – ½ tsp
Salt – to taste
Olive oil – 2 tbsp

Procedure:
Drizzle 1 tbsp olive oil on the fish.

Season with salt, pepper and chicken curry masala and let sit for 10 minutes.

Meanwhile heat 1 tbsp oil in a non stick pan.

When oil is hot fry the fish until golden brown on both sides. Set aside.

In the same pan add garlic, ginger, turmeric, chili flakes, curry powder and fry.

Now add the carrots, bell peppers, scallions and cherry tomatoes, one after the other and sauté.

When vegetables start to soften add the coconut milk and bring to a boil.

When the gravy starts to boil, add the fish and simmer for a few minutes.

Remove from heat.

Add lime juice, garnish with chopped basil and serve hot with steamed rice.

Herb-crusted Catfish with Couscous

Ingredients:
Catfish fillets – 2
Fresh thyme – 2 tsp
Fresh basil – 1 tsp
Fire roasted red bell pepper – ½
Garlic cloves – 2
Ancho chili jam – 2 tbsp
Pine nuts – 1 tbsp
Grated mozzarella cheese – ¼ cup
Olive oil – 1 tbsp
Red chili flakes – 1 tsp (optional)
Salt – to taste
Ground black pepper – to season
For the couscous
Couscous – ½ cup
Chicken stock – 1 cup
Scallions – 1 stem (thinly sliced)

Procedure:
Preheat oven to 350F.

Arrange the fillets on a foil lined baking sheet.

Drizzle olive oil on the fillets and season them with salt and pepper on both sides.

In a food processor, blend the thyme, basil, roasted pepper, pine nuts and the garlic. Remove the blade and to the mixture add the ancho chili jam and the red pepper flakes (if using).

Now spoon the mixture on the fillets and coat them evenly.

Sprinkle cheese on top.

Bake for 10-15 minutes or until done to your likeness.

Meanwhile, heat the chicken stock in a pot. (You can use water instead of stock, but the stock gives it added flavor.)

When stock starts boiling add the couscous and scallions.

Remove from heat and cover with a lid. Let sit for 5 minutes.

Fluff it up with a fork before serving.

When fish is done, serve it on a bed of couscous.

Note: You can use any type of fish and any combination of herbs and cheese. I made use of what I had at hand.

Spinach Raita

On our second anniversary we visited a friend in Seattle and amongst many other things she treated me to this delicious spinach raita. Here’s my take on it.

Ingredients:
Spinach – one 12 oz bag
Yogurt – ½ cup (beaten)
Salt – to taste
Sugar – to taste
Turmeric – ¼ tsp
Mustard seeds – 1 tbsp
Red chili – 2
Oil – 1 tbsp

Procedure:
Heat oil in a pan.

When it is reaches a smoking point throw in the red chilies and let it brown.

Next, add the mustard seeds. Be careful as the seeds will sputter.

Now add turmeric and let it cook out completely in the oil.

Add the cut spinach, salt and sugar and cook until the spinach is done.

Let all the water evaporate from the spinach.

Remove from heat and pour the beaten yogurt over the spinach. Mix well.

Can be served as a dip too.

Grilled vegetables

Ingredients:
Zucchini – 5-6 (cut into ½ inch slices)
Egg plant – 1 (cut into 1 inch slices)
Red bell pepper – 2 (cut into strips)
Yellow bell pepper – 2 (cut into strips)
Cherry tomatoes – 15-20
Red pearl onions – 12 (peeled and halved)
Olive oil – 3 tbsp
Salt – to taste

Procedure:
Heat a cast iron grill pan on high.

Meanwhile, put the sliced vegetables in a large bowl and drizzle the olive oil. Coat well.

When pan is heated up put the veggies in bunches and cook until they have nice grill marks on either side.

Put in a serving dish and season with salt.

Serve as a side or as a main dish on a bed of rice pilaf.

Flan

Ingredients:
Sugar – 1 cup
Water – 2 tbsp
Lemon – ½ (juiced)
Eggs – 3
Milk – 2 ¼ cup
Sweetened condensed milk - 2 oz
Vanilla essence – 1 ½ tsp


Procedure:
Keep ready 6 individual molds or one 2 quart mold.

Combine the sugar and water in a heavy bottomed pan. Place over medium-high heat and cook until sugar starts melting.

When sugar starts melting swirl the pan over the heat until the sugar attains a darkish brown color. Don’t stir with a spoon as it may start crystallizing.

Remove from heat and add the lemon juice immediately. Swirl the pan again to combine and pour instantly into the molds.

Tilt the molds so that the caramel coats the bottom evenly and a little bit of the sides.

Preheat oven to 350F.

In a large bowl combine eggs, milk, condensed milk and vanilla essence and whisk until bubbly. You can use a blender too.

Pour over the caramelized sugar.

Put the molds in a roasting pan and fill the roasting pan with 1 inch of hot water.

Place the roasting pan in the oven and cook for 50-60 minutes or until set.

Let the flan cool.

When ready to serve, run a knife around the sides of the mold and loosen the flan. Now place a plate on top of the flan and invert it to pop the flan out.

Grilled Lamb Chops

Finding a gift for a guy has always been a difficult task for me starting from friends to father to brother to husband. And with all the hoopla surrounding Valentine’s Day I was at a loss to decide on a gift. Since both of us are foodies I decided to cook a special V-day lunch for hubby darling. And making lamb chops was the perfect way to do it. And the best part was it was a surprise for him. Since I don’t eat lamb, it was beyond his imagination that I would cook it. That was my gift to him. Now for his gift to me -- a French dinner in San Francisco. I love V-day :)
Ingredients:
Lamb chops – 1 lb
Garlic – 1 (finely chopped)
Spanish onion – 1 (finely chopped)
Lemon zest – 1 tsp
Lemon juice – 1 tbsp
Fresh thyme – ½ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Red wine vinegar – 1 tbsp
Spanish olive oil – ¼ cup

Procedure:
In a non-metallic dish mix the garlic, onion, lemon zest, lemon juice, thyme, cumin and coriander powder, vinegar and olive oil together until thoroughly combined.

Now add the lamb chops to this marinade and coat well.

Cover with plastic wrap and let sit in the refrigerator for 8-10 hours, turning once in a while.

Heat a grill pan.Brush the grill pan with a little oil.

Remove the lamb pieces from the marinade.Drain and reserve excess marinade.

Place lamb chops on the grill pan, turning frequently and brushing with the marinade, for 10 minutes or so, or until the chops are tender and cooked to your liking.

Garnish with lemon slices and serve immediately with rice pilaf and/or grilled vegetables.

Baked Tilapia

This is my modified version of a dish I had at my friend AB’s place. She had invited us for a lunch of chicken biryani and kebabs. We stayed so long after the sumptuous lunch that she had to cook dinner too and that was when we had this simple but very tasty dish. The entire thing can be done in 30 minutes. Thanks buddy :)
Ingredients:
Tilapia fillets – 2
Cherry tomatoes – a handful
Olives – a handful
Onion – 1 (thinly sliced)
Grated ginger – ½ tsp
Garlic – 1 clove (minced)
Roasted red bell pepper – 2 slices
Fresh thyme leaves – 1 tsp (chopped)
Salt – to taste
Black pepper – to taste
Bread crumbs – 2 tbsp
Olive oil – 1 tbsp
Parmesan cheese – ½ cup (grated)

Procedure:
Rub the fillets with olive oil and season with salt and pepper.

Line a baking sheet with aluminium foil. Now arrange the fillets on the baking sheet.

Preheat broiler on high.

Meanwhile add oil in a sauté pan. When oil is hot add the sliced onions and caramelize them.

Coat one side of the fillets with bread crumbs and put them under the broiler, crumb side up. When crumbs start to brown, about 5-6 minutes, flip the fillets and set aside.

Preheat oven to 350F.

Place the olives, cherry tomatoes, caramelized onions, ginger, garlic and roasted bell peppers on the fillets. Top it off with grated parmesan cheese and bake for 10-15 minutes.

Serve hot with a side of pasta.

Note: you can use dry thyme instead of fresh. Italian seasoning will work as well.

Penne with Tomato, Basil & Garlic sauce

Ingredients:
Penne pasta – 1 lb
Cherry tomatoes – 1 lb
Red onion – 1 (finely chopped)
Garlic cloves – 3 (thinly sliced)
Basil – ¼ cup (cut into thin strips)
Thyme leaves – 1 tsp
Olive oil – 3 tbsp
Parmesan cheese – ¼ cup (grated)
Chili flakes – ¼ tsp

Procedure:
Heat a large sauté pan.

When pan is heated, add olive oil and heat.

Add the onions and garlic, and sauté for a minute.

Add the thyme leaves and chili flakes and cook until the garlic starts to turn brown.

Add the tomatoes and stir well.

Let the mixture cook until it starts to dry up.

Boil water in a pot and add salt to it.

Now add the penne and cook for 8-9 minutes.

Drain and add the pasta to the sauce. Add the parmesan cheese and basil strips and mix well.

Transfer to a serving bowl. Garnish with basil and parmesan cheese and serve immediately.

Alu Phulkopir Tarkari -- Cauliflower & Potato Curry

Ingredients:
Cauliflower – 1 head (cut into florets)
Potato – 1 medium (peeled and cut into cubes)
Tomato – 1 small (chopped)
Frozen Green peas – ½ cup (thawed)
Onion paste – 2 tbsp
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Bay leaf -- 1
Chili powder – ½ tsp
Turmeric – ¾ tsp
Sugar – 1 tsp
Salt – to taste
Cooking oil
Water

Procedure:
Heat oil in a pan. When oil is heated add the potato cubes and fry them until golden brown. Drain and keep aside. In the same pan fry the cauliflower florets till golden brown. Drain and set aside.

In the same pan add the sugar. When sugar has melted and taken on a brown color, add the chili powder and turmeric and stir. Be careful not to burn. Throw in the bay leaf.

Now add the chopped tomatoes, onion, ginger and garlic paste and fry the masala paste.

When oil starts separating from the masala, add the potatoes and the cauliflower and mix well.

Add water and let cook until the vegetables are done according to your choice. I like a little bit of crunch, so I remove them from the heat when they still have a little bite in them.

Before removing from heat add the thawed green peas and mix well.

Serve hot with rice or roti. (You can add a little ghee if you like before serving.)

Wonton Noodle Soup with Brussel Sprouts

Ingredients:
Low sodium chicken broth – 1 cup
Frozen dumplings – 2-3
Egg noodles – 1 serving
Brussel sprouts – 2-3 (halved)
Scallions (finely chopped) – 1 tsp

Procedure:
Bring water to a boil in a pan and cook noodles according to directions on the packet. Drain and set aside.

Meanwhile heat up chicken stock to a simmer in a separate pan.

When stock starts simmering, add the frozen dumplings. I used chicken and cabbage dumplings.

When the dumplings float to the top, add the brussel sprouts.

Blanch them in the chicken stock for two minutes or so.

In a serving bowl put the noodles. Then pour the chicken stock with the dumplings and brussel sprouts on it.

Garnish with chopped scallions and enjoy.

Dimer Dalna – Spicy Egg Curry

Ingredients:
Egg – 12 (hardboiled and peeled)
Onion – 1 large (thinly sliced)
Garlic paste – 2 tsp
Ginger paste – 1½ tsp
Tomato paste – 2 tsp
Bay leaf - 1
Sugar – 1 tsp
Salt – to taste
Turmeric – ½ tsp
Chili powder – ½ tsp
Cooking oil
Water

Procedure:
Make slits in the eggs with a knife and keep aside.

In a mixing bowl take turmeric and chili powder. Coat the eggs well in this mixture.

Meanwhile heat a pan with cooking oil.

When oil is heated, gently slide in the eggs one by one and fry them till they turn brownish.

Remove from pan and set aside.

In the same pan add sugar.

When the sugar has melted, throw in a bayleaf. Now add the ginger and garlic paste, and the sliced onions and tomato paste. Cook until the masala is well fried and oil starts separating.

Add water, according to the desired amount of gravy and let it come to a simmer.

When the gravy starts simmering add the eggs and let it simmer on low heat until the gravy starts thickening and starts coating the eggs.

Serve with your choice of rice or roti.

Chili Chicken

Ingredients:

Chicken – 1 lb (cut into bite sized pieces)
Egg – 1
Green bell pepper – 1 (cut into cubes)
Scallions – a bunch (finely chopped)
Green chilies – 3-4 (finely chopped)
Onion – 1 small (cut into cubes)
Garlic – 2-3 cloves (minced)
Soy sauce – 1 tbsp
Vinegar – 1 tbsp
Salt – to taste
Sugar – 1 tsp
Cooking oil

Procedure:
In a mixing bowl take soy sauce and vinegar and marinate the chicken pieces for 15-20 minutes.

In a separate bowl beat one egg. After the chicken is marinated transfer them to this bowl.

Meanwhile heat cooking oil in a pan. When oil is heated throw in the onion and the green bell pepper and fry them on high heat till they just start to soften but still retain their color. Remove from pan and keep aside.

In the same pan fry the chicken pieces coated with the beaten egg until golden brown. Remove and set aside.

In a separate pan heat 1 tbsp oil and add garlic, green chilies and scallions and fry for a few seconds. Be careful not to burn the garlic as it will taste bitter.

Now add the fried chicken pieces, salt and sugar, and the leftover marinade of soy sauce and vinegar. Mix well.

Add water so that the chicken pieces are 3/4th covered. You can use chicken broth instead of water, makes it tastier.

Cook until the chicken is done and the gravy starts coating the chicken.

Add the onion and bell pepper at this time and mix well. Cook for another minute or so.

Serve hot with steamed rice or fried rice.

Alu Tikki with Chhole – Potato Patties with Chickpeas

Ingredients:

Chickpeas – 1 cup (soaked overnight)
Potato – 2-3 medium sized (boiled and mashed)
Onion paste – 3 tbsp
Ginger paste – 1 tsp
Garlic paste – ½ tsp
Bayleaf -- 1
Garam masala powder – ½ tsp
Chat masala/ dry mango powder – 1 tbsp
Ground cumin – 1+1 tbsp
Salt – to taste
Sugar – to taste
Turmeric – ½ tsp
Cilantro – a handful
Green chilies – 2-3 (chopped)
Lemon wedges – for garnish

Procedure:
Heat oil in a pan. When oil is heated enough, add sugar and let it caramelize.

When sugar has melted and taken on a brown color, throw in the bayleaf, garam masala powder, 1 tbsp ground cumin and the onion, ginger and garlic paste. Cook until the masala paste is well fried and oil starts separating.

Now add the chickpeas and mix well. Add water and cover with a lid.

Let it simmer and cook on low heat until the chickpeas are done.

To make the potato patties take a large mixing bowl and place the mashed potatoes in it.

Add 1 tbsp ground cumin, cilantro leaves, green chilies, chat masala/mango powder, salt and a pinch of sugar and mix well until all the ingredients are well incorporated.

Now using your hands shape the potato mixture into little patties and keep aside.

Heat oil in a shallow frying pan and fry the patties on both sides until golden brown.

Drain on paper towels and transfer to a serving dish.

Serve with the chickpeas. Garnish with cilantro and lemon wedges.

Zucchini Alu Posto – Zucchini with Potatoes & Poppy seed paste

Ingredients:
Zucchini – 5-6 (peeled and cubed)
Potato – 1 medium sized (peeled and cubed)
Poppy seed – 3 tbsp (ground to a paste)
Salt – to taste
Sugar - to taste
Turmeric – a pinch
Cooking oil

Procedure:
In a pan heat cooking oil. When oil is heated add the cubed potatoes and fry them.

Add water, salt and sugar and mix well.

When the potatoes are cooked halfway add the cubed zucchini and turmeric. Mix well.

When the vegetables are almost done add the poppy seed paste.

Gently stir until the water dries up and the veggies are smeared with the poppy seed paste.

Garnish with green chilies. Drizzle mustard oil and serve with roti or rice.

Green Beans with Toasted Almonds

Ingredients:
Green beans -- 1 pound
Sliced almonds -- a handful
Olive oil -- 1 tsp
Salt -- to taste

Procedure:
Toast the sliced almonds in a dry pan until they just start to brown.

In a skillet heat the olive oil. You can also use butter instead of olive oil.

Add the beans. Stir and cover with a lid and let the beans cook for a few minutes. Covering with a lid will speed up the cooking process.

When the beans start to soften up, but still have some crunch, remove lid and add salt. Mix well.

Remove from heat. Add the toasted almonds and serve. Makes a great healthy side dish.

Butternut Squash Risotto

Ingredients:
Butternut squash – 1 (peeled and cut into cubes)
Shallots – 2 large (minced)
Chicken stock – 6 cups
Butter –3/4 stick
Arborio rice – 1 ½ cups
White wine – ½ cup
Olive oil – 2 tbsp
Grated Parmesan cheese – 1 cup
Salt and freshly ground black pepper

Procedure:
Preheat oven to 400F.

On a baking sheet place the butternut squash cubes. Toss them with olive oil, salt and pepper.

Roast for 25-30 minutes until they are softened, turning once.

Meanwhile, heat the chicken stock and leave it on low heat to simmer.

In a heavy bottomed pan melt the butter and sauté the shallots on medium heat until translucent.

Add the rice and stir well so that the grains are coated with butter.

Add the wine and cook for a couple of minutes.

Add 2 ladleful of stock, salt and pepper to the rice and stir until the stock is absorbed, 8-10 minutes.

Continue to add the stock, 2 ladles at a time stirring often.

Continue to add the stock and stir until the rice is cooked through but still has a bite to it. this will take roughly 25-30 minutes.

Remove from heat and add the squash cubes and grated parmesan.

Mix well and serve immediately.

Paneer Tikka Masala

Ingredients:
Paneer – 500 gm
Yogurt – 5 tbsp
Curry masala powder – 3 tbsp
Salt – to taste
Sugar – to taste
Lemon juice – 1 tbsp
Bay leaf – 1
Cardamom – 3-4 cloves
Cinnamon – half a stick
Onion paste – half cup
Ginger paste – 3 tbsp
Garlic paste – 2 tbsp
Almond – 2 tbsp
Raisin – 2 tbsp
Milk
Cooking oil

Procedure:
In a large bowl mix the yogurt, curry powder, lemon juice, oil, salt and sugar and beat until smooth.

Cut paneer into 1 inch cubes.

Put them in the yogurt mixture. Coat nicely and cover with plastic wrap and let sit in the fridge for at least one hour.

Preheat oven to 400F.

Line a baking sheet with aluminium foil. Arrange the paneer cubes on the baking sheet and bake for 20-25 minutes or until the edges become a bit charred. Turn the cubes once halfway.

Meanwhile, heat oil in a heavy bottomed pan. When oil starts shimmering add sugar and let it caramelize.

Throw in a bay leaf, a stick of cinnamon and the cloves of cardamom.

Add the garlic, ginger and onion paste.

When the masala is well fried and oil starts leaving the masala add water (according to the amount of gravy you desire) and let it come to a simmer.

In the meantime make a paste of the almonds and raisins in a blender with milk.

When the gravy starts simmering add the paneer tikka and let it simmer on medium low flame until the gravy has penetrated the cubes.

Before removing from heat add the almond-raisin paste. Simmer for a little while.

Serve hot with naan or steamed rice or pulao.

Sauteed Carrots with Green Bell Pepper

Ingredients:
Carrots – 4 (thinly sliced)
Green bell pepper – 1 medium sized (julienned)
Onion – 1 small (chopped)
Soy sauce – 1 tbsp
Vinegar – 1 tsp
Olive oil – 1.5 tbsp
Salt – to taste
Sugar – to taste

Procedure:

In a nonstick pan heat the olive oil.

When oil is heated through add the chopped onions. Fry them till soften up and become translucent.

Now add the sliced carrots and stir. Add salt and sugar at this point and cover with a lid until carrots have softened but still have a bite in them.

Add vinegar and soy sauce and mix well.

Now add the bell pepper and mix thoroughly with the carrots.

Let the bell peppers cook for a while – just so that they are not raw but still retain their green color.

Garnish with some cilantro or parsley and serve warm with rice or roti.

Chicken Meatloaf

I was armed with all the ingredients for making fried chicken balls and later putting them in gravy. I started out that way but when the time came for frying I just felt lazy. So I dumped the entire mixture into the oven and out came a baked chicken meatloaf!

Ingredients:
Ground chicken – 1 lb
Carrot -- 1
Bell pepper -- 1
Scallions – a bunch
Garlic – 2 cloves
Ginger – 2 inch
Egg -- 1
Soy sauce – 1 tbsp
Vinegar – 1tbsp
Tomato ketchup – 2 tbsp
Olive oil – 1 tbsp
Bread crumbs – 1 tbsp
Salt and pepper – to taste

Procedure:
Preheat oven to 375F. Line a baking tray with foil and keep aside.

Finely chop the carrot, bell pepper and scallions, ginger and garlic. I use a food processor. (I add the carrots and bell pepper to make it a little healthy.)

In a large bowl put the ground chicken. Add all the chopped vegetables and the rest of the ingredients.

Season with salt and pepper.

Mix all the ingredients until all of them are incorporated into the meat. I use my hands, but you can use a fork.

Now arrange the mixture into any shape you please in the foil lined tray. Cover with aluminium foil and bake for 45 minutes.

Remove cover and bake for another 15 minutes.

Cut into bite size pieces and serve as an appetizer.

You can use any leftover as a sandwich filling. Tastes yummy.

Garlic Mushrooms

Ingredients:
Button mushrooms – 1 lb
Garlic cloves (finely chopped) – 2
Olive oil – 5 tbsp
Fresh parsley (chopped) – 3 tbsp
Lemon
Salt and Pepper -- to taste

Procedure:
Wipe the mushrooms clean and cut any large pieces into half or quarters.

Heat the oil in a heavy bottom pan.

Add the garlic and cook for a minute, or until garlic is lightly browned.

Add the mushrooms and sauté over high heat until the mushrooms have absorbed all the oil.

Reduce heat to low.

When juices from the mushrooms have come out again, increase the heat to high and sauté for 5-6 minutes, until the juices have almost evaporated.

Add a squeeze of lemon juice. Season with salt and pepper.

Stir in the parsley and cook for a minute or so.

Serve immediately. You can accompany this dish with crusty bread for mopping up the juices.

Mughlai Paratha

This dish was the result of a few friends popping in at a short notice. I had these tortillas in the refrigerator and chicken meatballs in the freezer. With that I cooked up my version of a mughlai paratha. Turned out pretty well.

Ingredients:
Medium sized flour tortillas – 8
Chicken meatballs – 15-20
Egg – 8
Onion (sliced) – 1
Green chili (chopped) – 4-5
Salt – to taste
Cooking oil – for frying

Procedure:
Heat the chicken meatballs either in a microwave or oven and coarsely grind them in a food processor and keep aside.

Beat the eggs in a large bowl. Season with salt. Add sliced onions and chopped green chilies to the beaten mixture.

Heat a non stick pan or tawa and drizzle with oil.

Put a tortilla on the pan and a little of the egg mixture on the tortilla.

When the mixture starts to set, but is still wiggling, add spoonfuls of the ground meatball.

Now fold the edges of the tortilla in to a square.

Flip over and fry the other side till golden.

Serve hot with tomato sauce and cucumber-onion salad.

Oven Roasted Potatoes

After a few trials finally got this dish right. Initially tried doing this with russet brown potatoes but didn’t work out too well. After all the experiments finally decided that the Yukon golds are the best for the job.

Ingredients:
Yukon gold potatoes – 10-12
Olive oil – 2 tbsp
Garlic (chopped) – 2 cloves
Jalapeno (chopped) -- 2
Salt – to taste

Procedure:
Preheat oven to 425F. Make sure your oven is clean inside.

Cut the potatoes into quarters. Wash and pat dry.

In a large bowl mix oil, garlic, jalapeno, potatoes and salt until well coated.

Spread out the potatoes on a foil lined baking sheet or a roasting pan.

Put it in the oven and roast for 20-30 minutes, turning occasionally to brown on all sides.

You can also use Italian seasoning instead of garlic and jalapeno.

Bread Chop

Ingredients:
White bread – 8 slices
Boiled potatoes – 2
Onion (finely chopped) – 1
Green chilies – 2
Garlic (chopped) – 2 cloves
Cilantro (chopped) – 2 tbsp
Salt – according to taste
Sugar – according to taste
Oil -- for deep frying
Procedure:
Mash the boiled potatoes until smooth.

Add the chopped onion, green chilies, garlic and the cilantro. Season with salt and sugar and mix all the ingredients well.

Divide the mixture into 8 parts and keep aside.

In the mean time, soak the bread in water. Squeeze out the excess water.

Put each part of the mixture inside each bread slice and roll the bread tightly.

Heat oil in a pan and deep fry each bread roll till red. Drain excess oil on paper towel.

Serve hot with tomato sauce and cucumber-onion salad.

Shorshe Ilish --Hilsa with mustard

Ingredients:
Ilish – 6-8 pieces
Mustard paste – 2 tbsp
Yogurt – 2 tbsp
Mustard oil – 5 tbsp
Green chilies (slit) – 8-10
Salt – according to taste
Turmeric powder – 1/2 tsp

Procedure:
Preheat oven to 350F.

In a flat oven safe dish/ bowl arrange the hilsa pieces. Season with salt. Drizzle 3 tbsp mustard oil on the fish and coat them well.

Now make a mixture of the mustard paste, yogurt, turmeric powder and remaining mustard oil.

Drizzle the mixture on the fish and coat the fish pieces well.

Cover the dish with aluminum foil and put it in the oven.

Bake for 30-35 minutes or until fish flakes when touched with a fork.

Garnish with green chilies and serve hot with steamed rice.

Shorshe Salmon -- Salmon with mustard

I had always heard about shorshe salmon. The first time I made it was when my parents were here. Before that we used to have a baked salmon dish which my husband makes (recipe courtesy, his friend). My parents tried the baked salmon but since they were not accustomed to the taste they were kind of ok with it, didn’t quite relish it. That’s when I decided to try this out and it became a hit.

Ingredients:
Salmon – 6-8 pieces
Mustard paste – 2tbspn
Yogurt – 2tbspn
Mustard oil – 5 tbspn
Green chilies (slit) – 8-10
Salt – according to taste
Turmeric powder – 1 tsp

Procedure:
Preheat oven to 350F.

In a flat oven safe dish/ bowl arrange the salmon pieces. Season with salt. Drizzle 3 tbspn mustard oil on the fish and coat them well.

Now make a mixture of the mustard paste, yogurt, turmeric powder and remaining mustard oil.

Drizzle the mixture on the fish and coat the fish pieces well.

Cover the dish with aluminum foil and put it in the oven.

Bake for 35-40 minutes or until fish flakes when touched with a fork.

Garnish with green chilies and serve hot with steamed rice.

Shorshe Chicken -- Chicken with mustard

Ingredients:
Chicken (cut into bite size pieces) – 2 lb
Onion (finely sliced) – 1 cup
Ginger paste – 1 tbspn
Garlic paste –2 tbspn
Turmeric powder – 1 tbspn
Mustard paste – 3 tbspn
Yogurt – 3 tbspn
Mustard oil – 2 tbspn
Green chili (slit) – 8-10
Cooking oil – 2-3 tbspn
Procedure:
In a heavy bottomed pan put oil and heat it.

When oil is heated enough add a tbsp of sugar. Stir the sugar till it reaches a dark brown color.

Now add the garlic paste, ginger paste, sliced onions, turmeric powder and start frying the mixture until it takes up a brownish color, approximately 10-15 minutes.

When oil starts coming out from the fried mixture, add the chicken pieces and stir. Add water and let the chicken cook until tender.

Meanwhile mix the mustard paste and the yogurt together.

When chicken is fully cooked, add the yogurt mixture and mix well with the chicken. Do not let the pot sit on heat for long after you have added the mustard paste, as this will make it bitter.

Remove from heat and drizzle the mustard oil on top.

Garnish with the green chilies and serve hot with steamed rice.

Kosha Mangsho -- Slow cooked goat curry

I learnt to eat goat meat after my marriage. Before that I was more into chicken, and the few times I had goat I was kind of overpowered by the smell, just as I am overpowered by the smell of lamb now. The first time I cooked goat was at my in-laws’ with help from my mom-in-law. Since my husband is a red meat gorger (he doesn’t consider chicken to be in the non-veg category!) and my in-laws also prefer goat I learnt to cook goat. My aim was to get rid of the smell so that I could eat it too and I found that marinating the meat in all sorts of spices helped. I’ve seen my friends and relatives cook goat meat in either a pressure cooker or a slow cooker. Since I don’t have any (the pressure cooker which I have is too small for the amount of meat I cook) I use my stove top. Works just as well.
Ingredients:
Goat meat – 2 pounds
Ginger paste – 2 tbsp
Garlic paste – 1 1/2 tbsp
Onion sliced – 1 cup
Bay leaf – 2
Cinnamon – half a stick
Cardamom – 2 cloves
Whole black pepper – 1 tsp
Cooking oil – 3-4 tbsp
Salt – to taste
Sugar – 1 tbsp
For the marinade:
Yogurt – 3 tbsp
Cumin powder – 1 tbsp
Coriander powder – 1tbsp
Chili powder – 1/2 -1 tbsp
Turmeric – 1 tbsp
Mustard oil – 2 tbsp
Procedure:
Clean the meat and pat dry. Place meat in a large bowl.

To the meat add all the ingredients under marinade and mix well.

Cover with plastic wrap and let sit for 2-3 hours. If you can keep it overnight, even better. The more you let it sit in the marinade the better but not more than 24 hours.

In a heavy bottomed pan put oil and heat it.

When oil is heated enough add the sugar and let it melt until it reaches a dark brown color.

Now throw in the bay leaf, whole black peppers, cinnamon and cardamom. Be careful, the whole peppers will sputter a bit. Stir for a minute or so.

Add garlic paste, ginger paste, and onion to the pan and fry until the mixture takes up a brownish color, approximately 15-20 minutes.

When oil starts coming out from the masala put in the meat and coat evenly with the masala.

Add salt (according to taste), and water so that the meat is just above the water surface.

Put on a lid tightly and let cook on low to medium low for two hours, by which time the meat will be fork tender. Just check once in a while so that it doesn’t stick to the bottom.
You can add a few drops of rose water if you like.

Garnish with sliced boiled eggs.

Serve hot with steamed rice/ polao/ luchi or paratha.