Wednesday, 7 December 2011

Mushrooms with Peas And Spring Onions Recipe (Vegetarian)


Morel Mushrooms - 800 gms, quartered
Green Peas - 125 gms, shelled, boiled
Spring Onions - 125 gms, finely chopped
Vegetable Oil - 1/2 cup
Garlic - 2 tbsp, chopped
Onions - 1/2 cup, sliced
Salt to taste
Red Chilli Powder - 1/2 tsp
Tomato Puree - 1 cup
Water - 1 cup
Garam Masala - 1 tsp
King Prawns – around 15 (Optional)
Almond Paste - 2 tbsp


1. Heat the oil in a saucepan.
2. Add the garlic and sauté till brown.
3. Add the onions and sauté till golden brown.
4. Add salt, red chilli powder, tomato puree and water.
5. Cook for a minute.
6. Remove from heat, and strain the gravy into another saucepan.
7. Reheat the strained gravy and cook till almost all the liquid has evaporated and the mixture is sizzling.
8. Add the morel mushrooms and spring onions, and king prawns (optional) and cook for 5 minutes.
9. Add the peas and garam masala.
10. Simmer till the mushrooms are done.
11. Stir in the almond paste and cook till the gravy reaches a sauce-like consistency.
12. Serve hot.

Wednesday, 16 November 2011

Chilli Prawns Recipe - Chinese Preparation


 500 gm shelled prawns
 1 inch piece minced ginger +  1/2 tsp dry ginger powder
 4 flakes garlic, crushed
 4 green onions, thinly sliced
 1 tbsp brandy
 1 egg white
 1 tsp cornflour

For sauce:

 2 tsps Tabasco sauce
 5 tbsp tomato sauce
 ½ tsp chilli powder optional
 1 tbsp soya sauce
 1 tbsp sugar
 2 tbsp vinegar
 1/4 cup either chicken stock or water
 2 tbsp cornflour mixed with ¼ cup water


1. Mix together egg white, cornflour and brandy.
2. Dip the prawns in the mixture and deep fry to a golden colour.
3. Drain. Heat 4 tbsp oil and fry ginger, garlic and onion for 1 minute
4. Add prawns and salt and mix well.
5. Mix together the sauce ingredients and pour in.
6. Cook till thick. Serve hot.

Tuesday, 15 November 2011

Beef Stroganoff

(A Russian dish of sautéed pieces of beef served in a sauce with Smetana or sour cream)


• 500g fillet steak
• 1 tsp paprika
• Zest of 1 lemon, grated
• 1 red onion, chopped
• 1 garlic clove, chopped
• Olive oil
• 2 handfuls of wild mushrooms, cleaned and torn
• Knob of butter
• Small glass of brandy
• 50ml sour cream
• 2–3 flat-leaf parsley sprigs, leaves picked and chopped
• Bread and gherkins, to serve


1. Place the beef between 2 sheets of cling film and bash with a rolling pin until ½cm thick, then cut into finger-width slices. Mix the paprika, lemon zest, salt and pepper, and use to dust the beef.

2. In a large frying pan over a low-medium heat, fry the onion and garlic till softened. Turn up heat and add the mushrooms and butter, sautéing until the mushroom are golden brown, and reserve.

3. Add a little oil to the pan, fry the beef for 2 mins, turning, till browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 min or till almost disappeared. 

4. Remove from heat and stir in the cream and parsley. Serve with bread and gherkins.

Recipe reference: Jamie Oliver :-) 

Monday, 7 November 2011

KOZHI VARTHA KARI - Chicken pieces cooked in aromatic spices

Preparation Time: 20-25 minutes
Cooking Time: 35-40 minutes Servings: 4


Chicken: 1 kilogram

Onions: 2 medium

Tomatoes: 3 medium

Ginger: 2 inch piece

Garlic: 6-8 cloves

Curry leaves: 12-15

Fresh coriander leaves: 2 tablespoons

Black peppercorns: 2 teaspoons

Whole dry red chilli: 2

Red chilli powder: 1 teaspoon

Lemon juice: 1 tablespoon

Turmeric powder: 1 teaspoon


Oil: 5 tablespoons

Coriander powder: 2 teaspoon

Garam masala powder: 1 teaspoon


1. Wash, clean and cut chicken into sixteen pieces. This chicken dishes tastes better with chicken cut into smaller pieces. You may also use small boneless chicken pieces. 

2. Peel, wash and chop the onions. 

3. Wash and finely chop the tomatoes. 

4. Peel and roughly wash and chop ginger and garlic. 

5. Wash curry leaves and pat them dry. 

6. Clean, wash and chop coriander leaves. 

7. Crush the peppercorns coarsely. 

8. Make a paste of whole red chillies, ginger and garlic. 

9. Marinate the chicken pieces in ginger-garlic paste, red chilli powder, lemon juice, turmeric powder and salt for three hours. 

10. Heat a little oil in a thick-bottomed pan and sauté the marinated chicken on high heat till chicken pieces are dry and a little browned. 

11. Take out chicken pieces and keep aside. 

12. Add the remaining oil in the pan and fry the chopped onions till brown. 

13. Add curry leaves and stir well. 

14. Add tomatoes, salt and coriander powder and cook till oil separates from the masala. 

15. Add the chicken and a little water. 

16. Cover and cook till the chicken is done and the masala coats the pieces. 

17. Simmer for ten minutes, stirring occasionally. 

18. Adjust the seasoning and add coarsely ground peppercorns. 

19. Garnish with chopped coriander leaves and serve hot.

Reference: Sanjeev Kapoor.

Keema Kaleji (Mince Lamb + Chicken Liver)

Preparation Time: 5-10 minutes + Cooking Time: 20 minutes

Servings: 4


Minced lamb - 1/2 kilogram
Chicken liver, quartered - 6 piece
Oil - 6 tablespoon
Green chilli, chopped - 2 to 3
Salt - to taste
Cumin seeds - 1 teaspoon
Onion, chopped – 2 large
Ginger paste – 1/2 tablespoon
Tomato, chopped – 2 medium
Red chilli powder – 1 1/2 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Garam masala powder – 1/2 teaspoon
Fresh coriander leaves, chopped – 2 tablespoon
Lemon wedges 


Heat two tablespoons of oil in a pan; add the green chillies and sauté for half a minute. Add the chicken liver and salt and sauté over high heat for three to four minutes, stirring continuously. Remove from heat and set aside. Heat the remaining oil in a thick-bottomed kadai; add the cumin seeds and when they begin to change colour, add the onions and sauté till golden brown. Add the ginger and garlic pastes and sauté for one minute. Add the tomatoes and salt, cover and cook over low heat for two to three minutes. Add the red chilli powder, coriander powder and turmeric powder and continue to cook for another minute. Add the minced mutton, sauté for two minutes and stir in half a cup of water. Cover and cook over medium heat for fifteen to twenty minutes till the mutton is tender, the water has evaporated and the oil separates. Stir in the sautéed liver and garam masala powder, cook for one minute and serve hot, garnished with coriander leaves and lemon wedges. 

Ref: Sanjeev Kapoor

Friday, 4 November 2011

Spinach Florentine Recipe (Vegetarian)


Spinach - 8 cups, chopped
Onion- 1, minced
Cream - 1 cup
Cheese - 1 to 2 cups, grated
Butter - 1 tbsp.
Pepper Powder - 1 tsp
Salt to taste
Eggs - 4 (optional)

For White Sauce:

Butter- 4 tbsp.
Flour - 4 tblsp
Milk - 3 cups
Pepper Powder - 1 to 1 1/2 tsp
Nutmeg - a large pinch
Little Salt


1. Boil and cool spinach, pass through a liquidiser and set aside the puree.
2. Melt 1 tbsp. butter, add minced onion and stir fry on low heat till light pink in colour.
3. Add spinach puree, salt and pepper powder, mix thoroughly and remove from fire.
4. To prepare white sauce, melt butter on low heat, add flour, stir fry till it turns pink in colour.
5. Gradually add milk, see that no lumps are formed.
6. Simmer on low heat continuously stirring till custard consistency.
7. Add seasonings, mix and remove from fire.
8. Add white sauce to spinach puree.
9. Beat cream light; add to this along with 3/4 of the cheese.
10. Mix all together thoroughly and pour into a greased dish. Shake dish to even out surface.
11. Sprinkle 1 1/4 cup of cheese on top of the spinach layer.
12. Set the dish in a pan containing water; leave this in the oven to bake at 190C.
13. Serve hot with toast.


If you want to use eggs, after step 10.
a) Separate yellows from whites of eggs, beat yellow thick and creamy, adding pepper powder and salt. Beat white stiff, pour into yellow and mix both together.
b) Pour eggs onto the spinach layer and add only 1/4 cup cheese and continue step 12.

In step 5, to prevent lumps remove the pan from the fire and add milk. When all milk has been added, put it back on flame.

Thursday, 20 October 2011

Tandoori Chicken Legs


12 chicken drumsticks
3 tbsp. tandoori powder
3 tsp. ginger - garlic 
1 1/4 cup thick yogurt
1/2 tsp. red chilli powder
2 tsp. each of coriander powder, garam masala, cumin powder
1-2 tbsp. lemon juice
1 tsp. salt
1 tbsp. oil 
+ additional oil for grilling
For serving 3-4 lemons halved and chaat masala


1. Prick the chicken legs at several places with the tip of a knife and make cuts in the chicken.
2. Rub the tandoori paste and the ginger garlic paste on the chicken and allow the chicken to marinate, covered in a bowl, in the fridge for 1 hour.
3. Stir the remaining ingredients into the yogurt.
4. Add the yogurt mixture to the chicken and mix well. Taste the marinade. It should be well salted and have a distinctive flavor of ginger-garlic. Push the marinade well into the cuts.
5. Let the chicken marinate, covered in the fridge preferably for 10 hrs.
6. Grill for about 35 minutes or until cooked, keep brushing with marinade several times and lastly with oil.
7. During grilling, turn the chicken pieces frequently.

Serve with Squeeze lemon juice and sprinkle chaat masala.

Kozhi Kurma (Chicken Kurma) Recipe

Chicken - 1 kg, shredded into pieces
Oil - 4 1/2 tbsp.
Ginger - 1 tsp, chopped
Garlic - 1 tsp, chopped
Coconut - 1/2, grated
Green Chillies - 10, chopped
Poppy Seeds - 1 1/2 tsp
Chana Dal (Bengal Gram Dal)- 1 1/2 tsp
Aniseed - 1 1/2 tsp
Star Anise - 1
Cloves - 3
Cinnamon Stick - 1
Curry Leaves - 15
Onions - 150 gms, sliced
Tomatoes- 100 gms, chopped

1. Heat 1 tsp of oil in a kadai.
2. Add the ginger, garlic, coconut and green chillies.
3. Stir fry for a while.
4. Keep aside.
5. Dry roast the poppy seeds, chana dal, aniseed and star anise.
6. Grind to a paste with a little water.
7. Heat the remaining oil in a separate kadai.
8. Add the cloves, cinnamon stick, curry leaves and onions.
9. Saute till the onions turn light golden brown.
10. Add the chicken and the poppy seed paste and mix for 5 minutes.
11. Add a little water and the tomatoes.
12. Cook for 12-15 minutes. Check for seasoning.
13. Serve hot with rice.

Meen Mulaki Hathu Recipe


Fish - 4, medium sized and cleaned
Coconut Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1 tsp
Onions - 4, medium and chopped
Green Chillies - 3, chopped
Garlic Cloves - 6, crushed
Red Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/2 tsp
Tamarind Extract - 25 gms
Curry Leaves - 20
Salt to taste

Tomatoes - 2, chopped

1. Heat the coconut oil in a kadai.

2. Add the mustard and fenugreek seeds.

3. When they start to crackle, add the onions, green chillies and

4. Fry for a few seconds and then add the red chilli and turmeric powders.

5. Mix well for a minute.

6. Add the tamarind juice and let the mixture simmer for some time.

7. Add the fish, curry leaves, salt and tomatoes.

8. Cook covered for 10 minutes or till the fish is done.

9. Serve hot with rice.

Murg Malai Tikka Recipe

Chicken Breasts - 1 kg, cut into boneless cubes
Garlic Paste - 2 tbsp
Ginger Paste - 2 tbsp
Salt to taste
White Pepper Powder - 1 tsp
Egg - 1, whisked                       
Cheddar Cheese - 60 gms, grated
Green Chillies - 8, deseeded, finely chopped
Green Coriander - 1 cup,
 finely chopped
Mace-Nutmeg Powder - 1/2 tsp
Corn flour - 1 tbsp
Cream - 3/4 cup
Refined Oil/Butter for basting

1. Rub garlic-ginger pastes, salt and white pepper into the chicken cubes.
2. Keep aside for 15 minutes.
3. Mix the remaining ingredients together (except oil/butter).
4. Coat the chicken with this prepared mixture.
5. Marinate for at least 3 hours.
6. Skewer the chicken cubes 2 cm apart and roast in a preheated (140 degree Celsius/275 degree Celsius) oven/grill/tandoor for 5-8 minutes.
7. Hang the skewers for 3-5 minutes to allow excess marinade to drip off.
8. Brush with oil and roast again for 3 minutes.
9. Garnish with green coriander, tomato slices, and lemon wedges.
10. Serve hot with mint chutney.

Wednesday, 19 October 2011

Chicken Biryani Recipe


For the marinade:

Chicken pieces - 750 gms
Ginger & Garlic paste - 2 tsp
Yoghurt - 1 cup
Lemon Juice - 1 tbsp
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Green chilli paste - 1 tsp
Garam masala powder - 2 tsp
Salt to tase
Chopped Tomato puree - 1 cup
Cumin powder - 1 tsp
Cardamom powder - 1/2 tsp

Coriander powder - 1 tsp

Green coriander leaves - 1/4 cup, chopped
Mint Leaves - 1/4 cup, chopped

For the rice:

Basmati rice - 2 cups

Bay Leaves - 2
Cloves - 5
Cinnamon - 2 (1 inch pieces) 
Cardamom pods - 5
Caraway Seeds - 1 tbsp
Salt - As required

Green Chillies - 1 to 2 (Slit)
Saffron - a pinch
Milk - 4 to 5 tbsp
Green coriander leaves - 1tbsp
Mint Leaves - 1 tbsp
Water - As required
Oil - 3 tbsp
Ghee - 3 tbsp
Salt as required
Red Onions - 3 large, sliced


 1. Mix the ingredients of the marinade in a large bowl. Add the chicken and make sure that the chicken well coated. Cover and refrigerate for about 3 - 4 hours (or for best results - overnight)

2. Place a large saucepan of cold water over high heat. Add the bay leaves, salt, cloves, cinnamon, cardamom & caraway seeds. 

3. Put the rice in the saucepan and cook it until it is about 75 to 80% cooked and then drain and set aside.

4. Heat half of the ghee and oil in a large, non - stick wok. Add the onions and cook them, stirring them at intervals until they turn brown.

5. Place saffron in a bowl with warm milk and set it aside to infuse. 

6. Once the onions are done, take out half of the onions and drain them on a paper towel and set aside.

7. Add the remaining ghee and oil and add the slit green chillies and chicken pieces and continue to sauté.

8. Then add a little bit of water to the chicken and cover it tightly, stirring it at regular intervals, until it is almost cooked.

9. Finally, take a big pot and start making layers - first a layer of rice and then a layer of chicken. Continue doing so until the last layer of rice covers the top. 

10. Sprinkle the mint leaves, coriander leaves, the remaining browned onions and the saffron milk on the top.

11. Cover again and cook on low heat for about 10 minutes. Serve hot. 

Hot and Sour Soup Recipe

25 g - grated carrot
¼ cup - grated cabbage
1 - onion
1 cup - vegetable stock
1 sprig - green onion
1 ½ - green chillies, finely cut
½ tsp - vinegar
1 tbsp - cornflour
¼ tsp - pepper powder
1 tbsp - soya sauce
¼ tsp - chilli garlic sauce
salt to taste

1. Cut the green chillies finely and mix it in vinegar.
2. Mix the cornflour, pepper, soya sauce with some water.
3. Then mix the vegetable stock in it and boil. Add the salt and stir.
4. Heat the oil and fry the carrot, cabbage and finely cut green onion.
5. Pour the corn flour. Add green chillies and vinegar.
6. Boil for a while and mix in the chilli and garlic sauce and serve hot

This is not my own recipe, but I have tried it, and it's awesome...