Railway Mutton Curry

A little history about the dish's origin:

Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine.It has evolved over many years as a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly "Anglo" and "Indian" in nature, which was neither too bland nor too spicy, but with a distinctive flavor of its own.

Anglo-Indian Cuisine is a unusual blend of tastes. It is mostly prepared using English spices such as Pepper, bay leaves, cloves, nutmeg, cinnamon, etc. Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc, are also added in moderation. Yogurt and milk are also used in certain preparations to offset extra pungency.

Railway Mutton Curry is a direct throw back to the days of the British Raj in India, when traveling by train was considered aristocratic. This very popular and slightly spicy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation would ensure that the curry would last for quite a few days and was an ideal accompaniment with rice as well. The recipe for this dish is sure to bring back some happy memories for many an old timer.

Ingredients:

• 1 lb mutton or lamb cut into medium size pieces
• 6 peppercorns
• 2 big onions sliced
• 2 pieces cinnamon
• 2 cloves
• 2 cardamoms
• 8 to 10 curry leaves
• 4 red chilies broken into bits
• 1 teaspoon chilly powder
• 1 teaspoon ginger garlic paste
• Salt to taste
• 2 tablespoons olive oil
• 1 cup of tamarind juice
• bunch of cilantro leaves
  

Method:

1. Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Marinate the mixture for an hour.
2. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.
3. Add the meat and mix well. Fry for 5 minutes.
4. Add the tamarind juice and sufficient water (about 1/2 cup) and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown. (we fry the meat in the tamarind mixture for 4 minutes, then place the curry in a pressure cooker. After the first whistle, cook on low heat for 10 minutes.)
5. Garnish with cilantro.
   

Thai Green Curry Paste

Ingredients: (for ready-made buy Thai Kitchen Curry Paste)

• 4-6 medium green chillies, de-seeded and roughly chopped
• 2 shallots, roughly chopped
• 5cm/2in piece of fresh ginger, peeled and grated
• 2 garlic cloves, crushed
• small bunch of fresh coriander, stalks and roots attached if possible
• 2 lemongrass stalks, chopped
• 1 lime, grated zest and juice
• 8 kaffir lime leaves, torn into pieces
• 2.5cm/1in piece galangal, peeled and chopped (if available)
• 1 tbsp coriander seeds, crushed
• 1 tsp ground cumin
• 1 tsp black peppercorns, crushed
• 2 tsp Thai fish sauce or light soy sauce
• 3 tbsp olive oil

Preparation:

Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

Thai Green Curry

Ingredients:
(http://tinyurl.com/yle4pks)

• 1 tbsp olive oil
• 2 tbsp Thai green curry paste
• 1 tbsp soft dark brown sugar or palm sugar
• 1 thick stalk of lemongrass
• 2 lbs skinless, boneless chicken, cut into chunks
• 6-8 Kaffir lime leaves, torn into pieces
• 400ml/14fl oz coconut milk
• 4-6 Thai apple eggplants, cut in chunks
• 2 tbsp thin strips of krachai (wild ginger) fresh or brined
• handful of Thai pea eggplants
• handful of Thai basil
• 1 red and yellow chilly each, thinly slit length-wise
• 2 tbsp of Thai fish sauce or soy sauce
• handful of coriander, roughly chopped
• 2 green chillies, slit
• 1 tsp lime juice

Preparation:

1. Fry the Thai green curry paste with some olive oil over medium-high heat. Fry until the greenness of the paste has disappeared.
2. Add 2-3 tablespoons of coconut cream at a time. Fry until the paste absorbs the coconut cream oil.
3. Gradually increase the amount of coconut cream until all is incorporated.
4. Use the softer, fleshier part of the lemongrass. Peel away the tough outer layers with your fingers and discard. What you will uncover is a pale yellow stalk that is softer and easier to slice. Cut the bud about 2 inches from the end and discard it. Starting from the lower end (where the bulb was), make thin slices up to 2/3 of the stalk. Place the lemongrass in a chopper, and process the slices a little further.
   
5. Add the lemongrass, mix well and bring this mix to boil.
6. Add chicken, and simmer for 15-20 minutes to cook the chicken.
7. Add apple eggplants and pea eggplants.
8. Simmer for few minutes to cook the eggplants.
9. Add wild ginger (krachai) and Kaffir lime leaves.
10. Season with palm sugar and fish sauce.
11. Add a handful of Thai basil, slit green/red/yellow chillies.
12. Simmer for another minute.
13. Garnish with cilantro leaves.

Chicken Makhani (Tikka Masala)

Ingredients:

• 2 lbs chicken pieces
• 1 large onion
• 10 garlic cloves
• 1/2 tsp kasoori methi (dry fenugreek powder)
• 1.5 cup of low fat milk or 1 cup of half-and-half
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 1/2 tsp sugar
• 1 tsp cumin powder
• 1 tsp fennel (saunf) powder
• 1 tsp garam masala powder
• 16 oz tomato sauce
• 10 crushed cashew nuts
• 4-5 strands of coriander leaves, finely chopped
• Oil and salt to taste

Preparation:

1. Marinade chicken with turmeric powder, chilly powder and salt. Set aside for some time.
   
2. Grill bite size pieces of the chicken in oil till cooked. Set aside.
3. In a chopper, finely chop garlic cloves and keep aside.
4. In a chopper, finely chop onions and keep aside.
5. Crush cashew nuts in a chopper till powdered and keep aside.
6. Mix cumin, red chilly and turmeric powder in a bowl with 2 tbsp water.
7. In hot oil, add this mixture and stir for a few seconds.
8. Add the finely chopped garlic and stir for few seconds.
9. Add the finely chopped onion and fry till mixture is brown, and the raw smell of onions disappears.
10. Add the tomato sauce and mix thoroughly.
11. Add the crushed cashews, kasoori methi, fennel powder, garam masala powder and coriander leaves; mix thoroughly.
12. Add the grilled chicken pieces to this mixture, and cook till the chicken is done.
13. Add 1.5 cup of low fat milk and a pinch of sugar or 1 cup of half-and-half.
14. Boil for a 2-3 minutes.

Pepper Coriander Chicken Masala

Ingredients:

1. 2 lbs Chicken
2. 4 medium onions, sliced lengthwise
3. Salt to taste and oil
4. 1 tsp cumin seeds
5. 1 tsp peppercorns
6. 10 green chillies
7. a large bunch of coriander leaves
8. 1" piece of ginger
9. 10-12 garlic cloves
10. 3-4 pieces of cinnamon
11. 3-5 pieces of cloves

Preparation:

• Grind the spices (4 - 11 from above) to a fine paste.
• Heat oil in a deep pan. Add all the onions and stir. When they turn pink, remove half of the onions, and keep aside.
• Add the ground masala to the remaining onions in oil. Fry the masala mixture till the raw smell of onions goes away.
• Add chicken pieces to this mix. Add salt to taste. Stir fry for 7-10 minutes or till cooked.
  
• Add the remaining onions that were set aside, and fry till the mixture turns dry.
• Add a cup of water and cook till done.
• Optionally, add deep fried potatoes to this mix.

Rice Pan Pole (Konkani dosa)

Ingredients:

• 2 cups white rice
• 2 tbsp coconut, fresh or frozen
• Salt to taste

Preparation:

1. Soak rice in enough water for 3-4 hrs or overnight.
2. Grind with coconut and enough water and salt, to a very smooth paste.
3. Heat an iron griddle, spread oil all over, splash a serving spoon full of batter onto the griddle spreading it evenly all over. Cover and cook on one side till the top surface is cooked. Fold into triangles. This is cooked only on one side.

Sabudana Khichdi (Spicy Tapioca)

Ingredients:

• 2 cups Tapioca (Sabudana)
• 1 cup of Planters Dry Roasted Peanuts
• 2 Russet potatoes, peeled and cut in cubes
• 1 tsp cumin seeds
• 1/2 tsp sugar
• 2 green chilies slit length-wise
• Pinch of asafoetida (hing)
• 4-6 curry leaves
• 1 tbsp lemon juice
• 2 tbsp finely chopped cilantro
• Salt to taste

Preparation:

1. Put the tapioca in a sieve and wash under running water. Drain the water.
   
2. Now soak the tapioca in about 3/4 cup of water for 4-6 hours.
3. Crush the peanuts coarsely in a chopper.
4. Add the crushed peanuts, sugar and salt to the tapioca (after it has been soaked for 4-6 hours), and mix well.
5. Heat oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then the oil is ready.
6. Add cumin seeds, asafoetida, green chilies and curry leaves, and stir for a few seconds.
7. Next add the potatoes and stir fry. Cover until potatoes are cooked.
8. Add the soaked tapioca mix and stir fry for 6-7 minutes till the tapioca becomes translucent and resemble pearls, at the same time making sure the tapioca does not get lumpy.
9. Add lemon juice and garnish with cilantro and stir.

Kolamba (Spicy Dal)

Ingredients:

• 1 cup toor dal
• 1 large egg plant, chopped in cubes
• 2-3 Red chillies, chopped
• 1 tbsp Tamarind paste
• 2 tbsp Kholamba powder
• 1 tsp Mustard seeds
• 4-6 Curry leaves
• a pinch of Asafoetida
• 1 tbsp Oil
• Salt to taste

Preparation:

1. Pressure cook dal, mash it and set aside.
2. Place the chopped egg plant in a saucepan. Add 1/2 cup of water, turmeric powder and the sprig of curry leaves, and cook till soft, but not mushy.
3. Add the cooked dal to this vegetable mixture.
4. Add the tamarind paste extract to the Kolamba masala, mix thoroughly and add it to the dal and vegetable mixture. Add more water and adjust to consistency.
5. Add salt to taste, bring it to boil and let simmer on low flame for about 8 minutes.
6. Separately, heat oil in a pan. Add mustard seeds, red chillies, asafoetida and curry leaves.
7. Add this seasoning to the Kolamba. Turn off the gas and cover with lid immediately.
8. Garnish with coriander leaves.
9. Serve with plain rice.
   

Kolamba Masala (Spice Powder For Dal Curry)

Ingredients:

• 4-5 black peppercorns
• 10-12 dried red chillies
• 1 tsp cumin seeds
  
• 3 tbsp coriander seeds
• 1/2 tsp fenugreek (methi) seeds
• 1 tsp mustard seeds
• 3-4 curry leaves
  
• 1/2 tsp asafoetida
• 2 tbsp toor dal
• 2 tbsp urad dal
• 2 tbsp chana dal
  

Preparation:

1. Dry roast the above ingredients.
2. Grind to a fine powder.
3. Store in an air tight container.
   

Batata Talasani (Spicy Potato Straws)

Ingredients:

• 2 Russet potatoes, peeled and cut into thin wedges
• 1 tsp mustard seeds
  
• 4-6 cloves of crushed garlic
  
• 2-3 dry red chillies, broken
  
• 1 tsp urad dal
  
• 3 tbsp olive oil
• Salt to taste

Preparation:

1. Heat a little oil in a small pan and add mustard seeds. When they start popping, add urad dal, crushed garlic cloves and broken red chillies. Stir for a minute.
   
2. Add the potato chips and stir-fry until translucent.
3. Add salt and mix well. Cook on low heat until the potatoes are done to your satisfaction.

Avre Bendi

Avre = Navy beans
Bendi = a spicy coconut, chilly and tamarind concoction.

Ingredients:

• 1 cup navy beans
  
• 3 tbsp of grated coconut
• 8-10 dried red chillies
• 1/2 tsp tamarind paste
• 4-6 garlic cloves
• Salt to taste

Note: if navy beans are not available, substitute with small round potatoes, rajma, kidney beans or for that matter any kind of beans.

Preparation:

1. Soaked the beans overnight & boil to cook the next day till soft.
2. Roast the chillies in a little bit of oil on a low flame. You know they are roasted when they lose the wrinkly look and puff up. Cool them a little bit and then grind them with coconut and tamarind into a fine paste.
3. Heat the cooked beans in half a cup of water till they start boiling.
4. Now add the paste, salt and stir mix thoroughly.
5. Fry the garlic in hot oil/ghee for a minute. Add this tempering to the bendi and immediately cover pan.

Aaloo (Potato) Sabji for Dosa

Ingredients:

• 2 large russet potatoes
• Pinch of asafetida (hing)
• 4-5 curry leaves
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp ginger paste
• 1/4 tsp fenugreek (methi) seeds
• 2-3 finely chopped green chillies
• 1/2 cup finely chopped cilantro leaves
• 1 medium onion, finely chopped
• 1/2 tsp sugar
• 1 tbsp oil
• 1 tsp lemon juice
• Salt to taste

Preparation:

1. Boil the potatoes until they are soft and let cool.
2. Peel and chop the potatoes in small pieces.
3. Heat the oil in a frying pan on medium high. Test the heat by adding one mustard seed to the oil. If it cracks right away, the oil is ready.
4. Add the mustard seeds, curry leaves, methi seeds, green chillies and asafetida.
   
5. Add the finely chopped onion and stir till mixture is soft and translucent.
6. Add potatoes, turmeric, ginger paste, and salt.
7. Stir-fry for a few minutes.
8. The potatoes should be slightly moist and not very dry.
9. Add lemon juice and garnish with cilantro.

Bhindi Masala – Spicy Okra

Ingredients:

• 1/2 lb okra
• 1 1/2 tbsp oil
• Pinch of asafetida
• 1/2 tsp cumin seeds
• 1 tbsp coriander powder
• 1/2 tsp cayenne
• 1/2 tsp turmeric
• 1/2 tsp mango powder (amchoor)
• 1 tbsp gram flour (besan) (optional)
• 2 tbsp finely chopped yellow bell pepper
• 2 tbsp finely chopped red bell pepper
• Salt
  

Preparation:

1. Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.
2. Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.
3. Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add the cumin seeds and asafoetida (hing). When the cumin seeds crack, add the okra.
5. Stir for a minute and reduce the heat to medium.
6. Cover the okra for two to three minutes.
7. Remove the cover and add the coriander powder, red cayenne pepper and turmeric.
8. Next, add gram flour (besan) and continue to stir-fry until the okra is tender. Add salt, mango powder and bell peppers, and cook for another minute. Salt is added last to avoid the okra from becoming lacy.

Matki ki Usal (Moong)

Ingredients:

• 250 gms sprouted matki/moth beans
• 1-2 slit green chillies
• 1 chopped tomato
• pinch of asafoetida (hing)
• 4-5 curry leaves
• 1/2 onion, finely chopped
• 1 tsp rasam powder
• 1/2 tsp turmeric powder
• 1/2 cup finely chopped coriander leaves (cilantro)
• 1 tbsp ginger-garlic paste
• Oil and salt to taste

Preparation:

1. Soak green grams (moong/matki/moth beans) overnight. Boil for five minutes with ½ tsp turmeric powder and ½ tsp salt..
2. Heat oil in a pan. Test if oil is hot enough by adding a single mustard seed. When oil is hot enough the mustard seed should sputter.
3. Add the mustard seeds, curry leaves, asafoetida, onion, green chillies, tomato, rasam powder, and ginger-garlic paste.
4. Add moong and cover for 3-5 minutes. Note: No water must be added; moong releases water.
5. Garnish with coriander leaves.

Malvani Prawns Masala

Ingredients:

• 2 cups medium prawns, de-veined
• 1 cup grated coconut
• 1 medium onion, sliced
• 1/2 onion, diced
  
• 1/2 tsp turmeric powder
• 4 cloves
• 2 green cardamom (Elaichi)
• ½ tsp cumin seeds (Jeera)
• ¼ tsp Black cumin seeds (Shahjira)
• 1 tsp coriander seeds
• ½ tsp Saunf
• 7-8 Black peppercorns
• 12 garlic flakes
• 1" Ginger
• 1 tsp red chili powder
• a pinch of sugar
• 1 cup coconut milk (optional)
  
• ¼ cup tamarind juice (extract after adding warm water)
• Salt to taste

Preparation:

1. Clean the prawns. Apply a little salt & turmeric and keep aside.
2. Heat 1 tbsp oil in a kadhai. Add the sliced onion and fry till it turns light brown. Keep aside.
3. In the same oil, fry the coconut. When it turns light brown, keep aside.
4. Now roast all the spices in the same oil.
5. Grind the roasted spices, along with the browned coconut, onion and tamarind pulp. Make a fine paste (masala paste).
6. Heat 1tbsp oil. Add a pinch of sugar. Now add diced onion. Stir fry till the onion turns red.
7. Add the masala paste and fry for a minute.
   
8. Add the marinated prawns and 1 cup of water.
   
9. Cook for 3-4 minutes or till the prawns are cooked.
   
10. Stir in coconut milk. Add salt to taste. Stir for a minute and turn off the gas.
11. Garnish with cilantro/coriander leaves.
12. Serve with rice.
    

Manglorean Fish Curry

Ingredients:

• 4-6 pieces of fish
  
• 1 tbsp coriander seeds
• 12-14 dried red chillies
• 1 cup grated coconut
• 1 tbsp tamarind paste
• 3-5 green chillies, slit
  
• 1 onion, finely chopped
• 1/2 inch ginger, finely chopped
  
• 4-5 strands of coriander leaves, finely chopped

Method:

1. In hot oil, fry the coriander seeds.
2. Add the red chillies to it and fry a little.
3. Finely grind the grated coconut, tamarind paste and the above roasted mixture.
4. Add the fish pieces and a cup of water and boil for 3-5 minutes.
5. Hand mix with salt: 1/2 onion, ginger, green chillies; add this to the mix.
6. Separately fry the remaining, finely chopped half onion; add it to the mix.
7. Garnish with coriander leaves.

Butter Paneer

Ingredients:

• Paneer: 2 cups, cubed
• 1 large onion
• 10 garlic cloves
• 1/2 tsp kasoori methi (dry fenugreek powder)
• 1.5 cup of low fat milk or 1 cup of half-and-half
  
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 1/2 tsp sugar
  
• 1 tsp cumin powder
• 1 tsp fennel (saunf) powder
• 1 tsp garam masala powder
  
• 16 oz tomato sauce
• 10 crushed cashew nuts
  
• 4-5 strands of coriander leaves, finely chopped
• Oil and salt to taste

Method:

1. In a chopper, finely chop garlic cloves and keep aside.
2. In a chopper, finely chop onions and keep aside
3. Crush cashew nuts in the chopper and keep aside
4. Mix cumin, red chilly and turmeric powder in a bowl with 2 tbsp water.
5. In hot oil, add this mixture and stir for a few seconds.
6. Add the finely chopped garlic and stir for few seconds.
7. Add the finely chopped onion and fry till mixture is brown, and the raw smell of onions disappears.
8. Add the tomato sauce and mix thoroughly.
   
9. Add the crushed cashews, kasoori methi, fennel powder, garam masala powder and coriander leaves; mix thoroughly.
10. Add 1.5 cup of low fat milk and a pinch of sugar or 1 cup of half-and-half.
11. Finally add the paneer to it, and boil for a 2-3 minutes.

Pepper Chicken Chettinad

Ingredients:

• 1 lb of boneless chicken thigh
• 2 pieces of cardamom
• 2 small sticks of cinnamon
• 1 large onion, finely chopped
• 3-4 whole cloves
• 1 tsp mustard seeds
• 2-3 bay leaves
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 2 small tomatoes
• 1 tbsp red chilly powder
• 4-5 curry leaves
• 3 green chillies, slit
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp of fresh crushed pepper corns
• 1/2 tsp tamarind extract
• 4-5 strands of coriander leaves, finely chopped
• Oil and salt to taste

Method:

1. Heat oil in a pan. Test if oil is hot enough by adding a single mustard seed. When oil is hot enough the mustard seed should sputter.
2. Add mustard and cumin seeds.
3. Add cinnamon, cloves, cardamom and bay leaves.
4. Add finely chopped onions, turmeric powder, salt and fry till golden brown.
5. Now add ginger garlic paste, chopped green chillies, curry leaves, finely chopped tomatoes, chilly powder, coriander powder, cumin powder and tamarind paste.
6. Cook for 10 minutes in medium heat till oil oozes out.
7. Add chicken and cook for another 10 minutes.
   
8. Add fresh crushed pepper corns.
9. Garnish with chopped coriander and serve while hot.

Jeera Meera Kadhi

Ingredients:

• 1 tbsp olive oil
• 4 -6 garlic cloves, crushed
  
• 1 tsp cumin seeds (jeera)
  
• 1/2 tsp pepper corns (meera)
• 1 tbsp coriander seeds
  
• 5 dry red chillies
• 2 cups grated coconut
• 1 tsp tamarind pulp
• 1 tsp salt
• 3 cups of water

Method:

1. Heat oil in a pan.
2. When heated, add crushed garlic cloves and fry for a few seconds. Now add jeera, meera and coriander seeds to it.
3. Turn off the heat & add red chillies in it.
4. When it cools down, grind it along with all other ingredients (grated coconut, tamarind pulp, water and salt) to a smooth consistency.
5. Transfer it in a cooking pan & heat it only to one boil.

Falooda

Ingredients:

• 1 glass milk (skim to full)
• 1-2 ounce Chinese noodles (or 1-2 falooda sev)
• 1 1/2 tsp rose water (or rooafzah)
• 1 tsp falooda seeds (or takmaria seeds) (optional)
• 1-2 scoops of pista kulfi ice cream

Method:

1. Soak the takmaria seeds in water for at least 1 hour.
2. Boil the noodles/sev in water for about 15 minutes.
3. Drain the water, and boil the noodles in a little milk for about 5-10 minutes on low heat. Do not burn the noodles!
4. Turn off the heat and add lots of ice to the pot to cool the noodles for about 10 minute Stir them to quicken the process.
5. Put the noodles in the glass, add Rooafzah/Rose Water, pour in milk, add a little crushed ice and stir. (Rooafzah is a sweet syrup added to milk or water for a drink in itself).
6. Top it off with a scoop or two of the Pista Kulfi Ice cream and enjoy!

Rulam (Upma)

Ingredients:

• 1 cup Rawa (farina)
• 1 medium sized chopped onion
• 1 medium sized chopped tomato
• 1" finely chopped ginger
• 2 green chillies
• 1 tsp mustard seeds
• 1 tsp urad daal (white lentils)
• 3-4 curry leaves
• pinch of asafoetida (hing)
• 2 tbsp Cooking oil
• salt to taste
• 1/2 tsp sugar
• 1/2 cup finely chopped coriander leaves (cilantro)
• ¼ cup grated coconut
• 2.5 cups of water

Method:

1. Fry rawa on high flame, stirring all the time till it becomes slightly brown. Keep aside.
2. Heat oil in a pan. Test if oil is hot enough by adding a single mustard seed. When oil is hot enough the mustard seed should sputter.
3. Add mustard seeds and urad daal.
4. When urad-daal changes in to pink color, add curry leaves, asafoetida, chillies, ginger and onions. Saute for 2 mins on a high flame, stirring all the time.
5. Add tomatoes and continue stirring until they are cooked.
6. Add salt, sugar and water. Stir well.
7. When water starts boiling, lower the flame so that water is just simmering.
8. Add rawa, stirring vigorously so that no lumps are formed and everything blends together.
9. Cover the pan with lid let cook for a minute.
10. Remove from flame and garnish with grated coconut and coriander.

Batata Poha

INGREDIENTS:

• 2 cups poha (flattened rice flakes)
• 2 tbsp olive oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp channa dal
• 5-6 curry leaves
• 2 green chillies
• 1 medium onion chopped fine
• 1 large or 2 medium potatoes quartered, cut into small pieces
  
• 1 tsp turmeric powder
• Pinch of asafoetida (hing)
• Half a juiced lemon
• Salt to taste
• ¼ tsp sugar
• Chopped coriander to garnish

Method:

1. Put the poha in a sieve and wash under running water. Transfer to a bowl and fill with enough water to just cover the poha. Keep aside.
2. Heat the oil in a pan on a medium flame and add the mustard seeds, cumin seeds, channa dal, curry leaves, green chillies and asafoetida. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
3. Add the potatoes and stir frequently; cook for 3-5 minutes.
4. Drain the poha completely to remove all water and add it to the above mix.
5. Add the turmeric powder, salt and sugar stir well to blend all ingredients.
6. Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
7. Garnish with chopped coriander and serve while hot.

Tomato Rasam

Ingredients:

• 1/2 cup of toor dal
• 4-5 tomatoes
• 4 cups water
• 2 tsp rasam powder
• 1/2 tsp mustard seeds
• 2 green chillies
  
• 4-5 curry leaves
• 4-5 garlic cloves
• A pinch of asafoetida
• 1/2 tsp tamarind extract
• 4-5 strands of coriander leaves, finely chopped
• Oil and Salt

Method:

1. Pressure cook toor dal in water and mash it very well, add water (or use 3 cups of water that was used to cook the dal).
2. Boil tomatoes and make a nice paste in the mixer.
3. Add tamarind paste, coriander leaves, green chillies, curry leaves, water and boil it.
4. Add rasam powder.
5. Add boiled tomatoes and dal water, and a pinch of sugar.
6. Heat a little oil in a small pan and add mustard seeds. When they start popping,add curry leaves, asafoetida and crushed garlic cloves. Pour this seasoning over the rasam.
7. Garnish with coriander leaves.

Coriander Chutney

Ingredients:

• 1/2 tsp cumin seed
• 1/2 tsp mustard seed
• 2-3 dry red chillies, roasted
• Pinch of asafoetida (hing)
• 4-5 curry leaves
• 1 bunch of coriander leaves
• 2-3 tbsp grated coconut
• 2 spicy green chillies
• 1/2" piece of ginger
• 2-3 garlic flakes
• ¼ small onion roughly chopped
• Half a juiced lemon
• Salt to taste

Method:

1. Heat oil in a pan. It should be hot enough so that if you add a mustard seed, it should sputter. When the mustard seeds start popping, add the cumin seeds, broken red chilies, curry leaves and asafoetida.
2. Add everything excluding the roasted spices into a blender and blitz until smooth. Add some water if the chutney is too thick then adjust salt to taste.
3. Add the roasted spices to the blended mixture.
4. Sprinkle a bit of lemon juice.

Fish Fry (Pomfret)

Ingredients:

• 4 Pomfrets/Pampanos (slice into 3/4" pieces)
• 3 tbsp red chilly powder
• 1 tbsp chilly powder
• 1 tsp turmeric powder
• 1 tsp tamarind paste
• 1/2 cup rice flour
• Salt to taste

Method:

1. Mix all the dry ingredients.
2. Add water little by little and make a thick paste.
3. Apply it to the pomfret slices making sure to coat it well. Keep it aside for 15 minutes.
4. Heat oil in a pan.
5. Dredge the pomfret in rice flour & deep/shallow fry till crisp.
6. You can fry 4-5 slices at a time.
7. Serve hot as a side dish with rice and curry or as an appetizer. (you can apply the same procedure to any fish)

Tandoori Chicken

Ingredients:

• 6 pieces of chicken legs
• 1 tsp chat masala
• 1 tsp corriander powder
• 1 tsp cumin seed powder
• 1 tsp garam masala
• 1 tbsp ginger-garlic paste
• 1 tsp dry fenugreek leaves (kasthuri methi)
  
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp peppercorn powder
• 1 tsp red chilli powder
• 1 tsp red color
• 1 tsp salt
• 1 tsp turmeric powder
• 6 tbsp yoghurt (1 tbsp/chicken leg)

Method:

1. Clean and cut 2 to 3 long slits on each piece of the chicken leg. Apply salt, chilly powder and lime juice all over the chicken and keep aside for 15 minutes.
2. Make the marinade with coriander powder, cumin powder, red chilly powder, kasthuri methi, turmeric powder, pepper powder, garam masala, ginger-garlic paste, and red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt. Add oil to the marinade.
   
3. Apply it all over the chicken, making sure to apply well between all the slits and inside.
   
4. Preheat your oven to 425 degree Fahrenheit. Place the marinaded chicken on an aluminum tray into the oven. Cook for 20 to 35 minutes till the chicken is tender.
   
5. Remove from oven and place on a griddle to let the chicken sizzle. Add sliced onions, lemon juice and sprinkle chat masala onto it.
6. Serve hot, garnished with sliced onions and lime wedges.

Daali Toy (Mild lentil soup)

Ingredients:

• 1 cup toor dal (yellow lentils)
• ¼ tsp mustard seeds
• 2 dried red chillies; break into pieces
• bunch of coriander leaves
• 2 green chillies, slit
• 1 twig of curry leaves
• Pinch of asafoetida
• Salt, Ghee
• 1/2 tsp turmeric powder
• Lemon juice

Method:

1. Pressure cook dal, small ginger, green chilly, curry leaves, turmeric with 4 cups of water.
2. Heat ghee in a pan. It should be hot enough so that if you add a mustard seed, it should sputter. When the mustard seeds start popping, add the broken red chilies, curry leaves and asafoetida.
3. Remove from the flame and add it in the already cooked dal. Cover it immediately so that its odor & flavor is preserved.
4. Garnish with finely cut coriander leaves.
5. Add lemon juice after cooking.
   

Chicken 65

Ingredients:

• 2 lbs Chicken (boneless thigh meat)
• 4-5 green chilly slit into slices
• 1 egg
• 1 tsp chilly powder
• 4-5 curry leaves
• 1/2 tsp ajinomoto (optional)
  
• 1 tsp cumin seeds
• 1/2 bunch corriander leaves
• 1/2 tsp cumin powder
• 2-3 drops Red color
• 1 tsp Chilli garlic sauce (Tuong Ot Toi Viet Nam)
• 2 tsp corn flour
• 1 tsp chopped garlic
• 1/2 tsp pepper powder
• Salt, Oil

Method:

1. To make the fried chicken pieces: Add salt, 1/4 tsp ajinomoto (optional), 1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix. Then add 1 egg and mix in completely (Egg coats the meat and keeps the juices in). Heat oil in a frying wok or kadhai. Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown. Drain and remove on a paper towel.
2. To make the sauce: Heat 2-3 tsp oil in a pan. Add cumin seeds, chopped ginger and garlic and saute until fragrant. Add chopped chillies, curry leaves, 1 tsp ginger/garlic paste, remaining pepper powder, chilly powder, salt, cumin powder, chilly/garlic paste, 1/4 tsp ajinomoto (optional), red color and mix. Cook for a few minutes. Add a little water and then add chicken to this paste and toss lightly. Stir in the coriander leaves and serve.

Spinach Raita

Ingredients:

• 2 cups chopped spinach
• 1 tbsp oil
• 1/2 tsp cumin seeds
• pinch of asafoetida (hing)
• 2 whole red chillies
• 1/2 cup powdered peanuts
  
• 1/2 tsp black pepper
• salt to taste
• 1/2 cup half-n-half
  
• 1 1/2 cup yogurt

Method:

1. Heat the oil in a saucepan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add the asafoetida and cumin seeds. After the cumin seeds crack, add red chilies stir-fry for few seconds.
3. Add spinach, salt and black pepper and stir-fry, making sure to press the spinach down so most of the water can evaporate, still leaving spinach moist.
4. After the spinach cools off, mix it well in the yogurt.
5. Add the powdered peanuts to this mixture.
   
6. Add about half a cup of half-and-half, adjust to desired consistency.
7. For best result serve chill.

Batata Song

Ingredients:

• Onion 2 medium size chopped finely.
• Potato 3 medium size boiled and chopped into bite size pieces.
• 2 tsp red chilly powder
  
• Tamarind Paste 1/2 tsp
• Oil, Salt.

In coconut oil, fry finely chopped onions and stir until the onions are soft and translucent. Add red chilly powder. Mix tamarind paste and little bit of water. Add salt, potatoes and the tamarind solution. Add enough water to bring it to the consistency of a semi-dry curry. Cook till everything blends together.

Aaloo Baingan

Ingredients:

• 1 medium purple eggplant, un-peeled, cut into 1/2″ cubes
• 2 medium russet potatoes, peeled and cut into 1/2″ cubes
• 4 medium tomatoes cut into 1/2″ cubes
• 2 tablespoons chopped cilantro
• 1 tablespoon oil
• Pinch of asafetida
• 1 teaspoon cumin seed
• 1 chopped green chili adjust to taste
• 1 teaspoon ginger paste
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 teaspoon salt, adjust to taste
• 2 tablespoons water

Method

1. Heat the oil in a frying pan over medium high heat.
2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
5. In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
6. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
7. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
8. Add chopped tomatoes stir-fry for a minute.
9. Add fried potatoes and eggplant and mix it gently, let it simmer for three to four minute on medium low heat.
10. Subji should be not very dry; if needed, add three to four spoons of water.
11. Turn off the heat and add chopped cilantro mix it well.

American Chop Suey

Ingredients:

• 1 egg
• 1 packet of rice noodles
• 3-4 cloves of garlic
• 1 inch of ginger
• 1 diced onion
• 1 lb boneless chicken thigh
• 4 tbsp tomato ketchup
• finely shredded: cabbage, capsicum, carrots and french beans
• 1 cup chicken stock
• 4 tbsp corn flour
• salt, white pepper powder, 1/2 tsp sugar

Method:
Dice the onion. Fry the egg. Boil rice noodles and toss with 1 tbsp sesame oil. In hot oil fry the rice noodles in a nest-like structure till golden brown.

Sauté finely chopped garlic and ginger in a deep saucepan or a wok, along with a tablespoon of olive oil over medium-high heat. Add diced onions and stir until the onion is soft and translucent. Add thinly sliced boneless thigh chicken and stir till cooked. Add finely shredded cabbage, capsicum, carrots, and french beans. Toss and continuously stir fry till veggies are crisp and cooked. Add salt, white pepper powder, and sugar. Generously add 4 tbsp of tomato ketchup. Add one cup of chicken stock. Finally add 4 tsp of corn flour pre-diluted in water. Pour this mixture over the fried noodles.