Spicy Boiled Eggs

Ingredients

4 Eggs
1 tsp of salt + 1/3rd tsp (for sauteeing)
2 tsp Oil
1/4 tsp Pepper powder
1/2 tsp Red Chili Powder
1/4 tsp Turmeric Powder
4 Curry Leaves
1 Garlic Clove (crushed)

Method

• Heat water in a vessel. Add a teaspoon of salt, so that it is easy to peel off the shells.
• As water begins to boil, use a ladle to gently drop-off the egg in water. Cook for 5 minutes. Wash the eggs in running cold water and peel off the shells
• Use a pizza cutter or a small knife to make vertical 4-5 vertical slits around the eggs and set aside
• Heat oil in a pan, on extreme low heat mix pepper powder, turmeric powder, red chili powder, curry leaves, garlic and salt (1/3 rd tsp). Saute for 15 second. Now, set the heat on medium; add eggs. Toss them so that the spices are evenly coated. Continue to toss for a minute and turn off the heat
• Serve it as an accompaniment. Prepare it as a snack for your kids lunch box and they will love it.

Chicken Kebab

Ingredients

500 gms Chicken
Oil for deep frying
1/2 cup Corn flour

For kebab masala
  6 Garlic cloves
  1 inch Ginger
  1/4 tsp Turmeric powder
  1/2 tsp Red Chili powder
  1/2 tsp Kashmiri Red chili powder
  1/2 tsp Pepper
  Salt per taste
  1/4 cup White Vinegar

Method

• Make a smooth paste of all the ingredients listed under masala - ginger, garlic, turmeric powder, red chili powder, kashmiri red chili powder, pepper, salt and white vinegar.
• Add the masala paste to the chicken and gently mix well. Refrigerate for marination for 1 hour.
• Add corn flour and mix one last time.
• Heat oil for deep frying. 
• Check whether oil is hot by dropping a droplet of masala to the oil. When it floats, it indicates that the oil is hot. Now gently drop chicken pieces into the oil. Do not over crowd chicken for frying. Cook in medium heat for 8-10 minutes until the corn flour coating is crusty.
• Take the chicken out and use an absorbent paper to drain excess oil. 
• Serve hot with lemon wedges and onions.

Paneer Makhani

Ingredients

250 gms Paneer
250 ml Whipping cream or Heavy cream
5 tsp Oil
Salt per taste

For the masala
   5 Garlic cloves (chopped)
   2 inch Ginger (chopped)
   2 cups or 1 large Onion (diced)
   3 cups or 2 large Tomatoes (diced)
   1-2 cups of water
For whole dry spices
   2 Bay leaf
   2 Cardamom
   1 inch piece Cinnamon
   4 Cloves
For dry spice powders
   1/2 tsp Kasturi methi
   1/2 tsp Red Chili powder
   1/2 tsp Garam masala
   1/2 tsp Coriander powder
   1/4 tsp Turmeric powder

Method

• Heat 3tsp oil in a heavy bottomed skillet. Add ginger and garlic. Saute for 30 sec.
• Add onions and saute for 4 min until they start to wilt.
• Add tomatoes and saute for 3 minutes. Allow the ingredients to cool and grind them to a smooth paste.
• Add 3 tsp oil in the same skillet. Add whole dry spices - bay leaf, cardamom, cinnamon and cloves.
• Add the masala paste and water. Mix well. Add additional water to reduce the thickness of gravy. Cook for 10 minutes
• Add the dry spice powders - kasturi methi, red chili powder, garam masala, coriander powder and turmeric powder. Cook for 5 min. As the curry begins to boil, ass salt per taste.
• Add paneer and sugar. Continue to boil for 5 minutes more.
• Add heavy cream and mix well. Cook for 5 minutes. 
• Serve hot with Indian breads.

Mango Fish Curry

Ingredients

250 gms Tilapia Fish (or any Kind)
5 tsp Oil
1/2 tsp Fenugreek seeds
1/4 tsp Fennel seeds
1/4 tsp Cumin seeds
6 Garlic Cloves (sliced)
3 Green Chilis (cut lengthwise)
5 Curry leaves
5 Small Onions (sliced)
1 large or 1 cup Tomato Puree
1 cup Raw Mango (diced)
1 lemon sized Tamarind (soaked in water)
1/2 tsp Turmeric Powder
1 tsp Red chili powder
1 tsp Coriander powder

Method

• Heat oil in a heavy bottomed pan. When oil is smoky, add fenugreek seeds, cumin seeds, fennel seeds And when the seeds start to splutter, add garlic, green chilies and curry leaves. Saute for 30 sec.
• Add onions and saute for 1 minute until onions start to wilt.
• Add the dry spice powders - turmeric powder, red chili powder and coriander powder. Saute 15 sec. This is an important step, it gives deep color to the curry.
• Then add mango. Saute for  2 minutes.
• Add tomato puree. Extract tamarind pulp and add it to the curry. Mix well. Cook for 10-12 minutes until the curry begins to boil. Allow the curry to boil for another 2 minutes. Add salt per taste.
• Add fish to the curry and cook in low heat for 5 minutes. Do not stir other wise fish will break.

Carrot Kheer

Ingredients

1/2 cup Almonds
2 cups Carrots (grated)
1 tsp Ghee
1/4 tsp Cardamom powder
500 ml Milk
2 tsp Khoya
1/2 cup Sugar
Pinch of Salt

Method

• Soak almonds in water for 2 hours and pell the almond skin. Coarsely grind the almonds. Set aside.
• Heat ghee on a pan. Add grated carrots and saute on medium heat until it softens about 5 minutes. Allow it cool. 
• Divide the sauted carrots. Grind one half of the carrots in a blender.
• Boil milk in a heavy bottomed pan. As milk begins to boil, add sauted carrots, pureed carrots, ground almonds, sugar, cardamom powder, salt and khoya. Mix well. Cook for 5-8 minutes until the mixture starts to thicken.
• Refrigerate for 1-2 hrs. Serve chilled.

Lake Smelt Fish Fry

Ingredients

250 gms Lake Smelt Fish
1 tsp Ginger, Garlic & Cumin (1/2 tsp) paste
1/2 tsp or 4-5 Curry leaves (finely chopped)
5 tsp Corn Flour
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Pepper Powder
1/2 tsp Lemon Juice
Salt per taste
Oil for deep frying

Method

• Gently mix together fish, ginger & garlic paste, curry leaves, 3 tsp corn flour, red chili powder, turmeric powder, pepper powder, lemon juice and salt. Refrigerate for marination up-to 10 - 15 minutes
• Add remaining corn flour and mix well.
• Heat oil for deep frying. Gently drop the fish into the oil. Cook for 2-3 minutes on each side on medium heat until the masala coating around the fish is crusty.
• Serve hot with lemon wedges and onions.

Dried Peas Masala | Pattani Masala

Ingredients

1 cup of Dried peas (washed & soaked overnight in water)
5 tsp Oil
Salt per taste
For seasoning
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
6-8 Curry leaves
Dry Spice powders
1/4 Turmeric powder
1 tsp Red chili powder
1/2 tsp Coriander powder
1/2 tsp Garam masala

1 large or 2 cups of Onion (diced)
1 large or 2 cups of Potato (diced)
1/2 cup of Tomato (diced)

Method

• Cook peas in a pressure cooker for up to 3-4 whistles
• Heat oil in a heavy bottomed pan. Add the ingredients listed under seasoning - mustard seeds, cumin seeds and curry leaves.
• As the seasoning starts to splutter, add the onions. Saute onions until they are wilted.
• Add dry spice powder listed above - turmeric powder, red chili powder, coriander powder and garam masala. Saute for 10-15 sec. Make sure that they dont get burnt at the bottom of the pan
• Add potatoes and mix well. Also add 2-3 tsp of reserved water from cooked peas so that it doesnt get burnt at the bottom. Cook in low heat until potatoes are half cook about 5 minutes
• Add tomatoes and cook for 2-3 minutes.
• Add dried peas along with reserved water. Mix well. Cook for 5 minutes on low heat.
• Add salt and mix well for 2 minutes. Garish with cilantro and serve with steamed rice, roti and chapati.