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Mutton Mince (Keema) Fried Rice

INGREDIENTS: Basmati Rice 2 cups, cooked and chilled Mutton Keema 300 grams Oil 4 tbsp Onion 2 finely chopped Tomatoes 2 finely chopped Ginger-Garlic Paste 1 tbsp Green chilis 2-3 slit Coriander powder 1 tsp Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Garam Masala Powder 1 tsp Carrot 1 medium, thinly sliced Beans 1/2 cup chopped Capsicum 1 thinly sliced Green Peas 1/2 cup Garlic Cloves 5-6 minced. Salt to taste Coriander Leaves for garnish METHOD: Serving Size: 4-5 Heat 2 tbsp oil in a deep pan. Add the onions and sauté until they are golden brown. Add ginger-garlic paste, tomatoes, turmeric powder, coriander powder, red chili powder, and green chilis.  Sauté until the tomatoes are soft and mushy, and the raw aroma of the ginger-garlic paste has disappeared. Add keema and sauté on medium-high heat until browned and cooked through. Remove and set aside. In the same pan, add the remaining oil. Add minced garlic and saute until fragrant.  Add carrots,  beans, peas, and ca...
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Buttered Potato Marbles

INGREDIENTS: Baby Potatoes 500 grams Butter 2-3 tbsp Garlic Cloves 3-4 minced Salt and Black Pepper to taste Coriander Leaves 1-2 tbsp chopped Chili Flakes 1 tsp METHOD: Serving Size: 4-5 Wash the baby potatoes and boil them in salted water for 15-20 minutes. Drain and pat dry. Heat butter in a pan over medium heat. Add garlic and saute until fragrant. Add the boiled potatoes to the pan. Season with salt, pepper, and chili flakes. Toss until the potatoes are coated with butter and turn slightly golden. For added crispiness, cook the potatoes a bit longer in the pan until the skin turns golden and lightly crunchy. Sprinkle chopped coriander leaves on top and serve paired with grilled prawns and spicy tomato salsa.   
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Tuscan Chicken

  INGREDIENTS: Chicken Breasts or Thighs (boneless and skinless) 3-4 Oil 2 tbsp Butter 2 tbsp Salt and Black Pepper to taste Paprika Powder 1/2 tsp Onion 1 finely chopped Garlic Cloves 5-6 minced Cherry tomatoes, halved 1 cup Chicken Stock 1/2 cup Cream 1 cup Cheese 1/2 cup, grated Oregano 1/2 tsp Parsley 1/2 tsp Spinach 2 cups roughly chopped METHOD: Serving Size: 4-5 Season the chicken with salt, pepper, and paprika. Heat oil and butter in a pan over medium-high heat.  Sear the chicken on both sides until golden brown. Remove and set aside. In the same pan, add the onion and saute until soft.  Stir in garlic and cook until fragrant. Add cherry tomatoes and cook until they blister and slightly caramelize. Lightly mash a few to thicken the sauce. Deglaze with chicken stock, scraping up any browned bits that are stuck to the bottom of the pan. Lower the heat, stir in cream and cheese. Simmer until slightly thickened. Add the spinach and stir until just wilted. Season with ...
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Shrimp Toast

  INGREDIENTS: Shrimp 300 grams peeled, deveined, and tails removed Ginger, grated 1 tsp Garlic Cloves 3-4 minced Green or Red Chili 1-2 finely chopped Cornstarch 1 tsp (for binding)  Cream Cheese 1 tbsp Sesame Oil (toasted) 1 tsp Soy Sauce 1 tsp Sugar 1/2 tsp Salt as needed White Pepper Powder 1/4 tsp Sandwich Bread 4 slices Oil for deep frying White Sesame Seeds 1-2 tsp (optional) METHOD: Serving Size: 4-6 Finely chop or pulse shrimp. A slightly sticky, paste-like structure ensures it spreads easily and cooks evenly. Mix with soy sauce, sesame oil, cornstarch, cream cheese, garlic, ginger, chili, sugar, salt, and pepper. Trim the crusts from the bread and slice it in the middle to create two triangles.  Spread a thin layer (about the thickness of a coin) of shrimp mixture evenly on top of each bread slice. Press the topping lightly with a spatula so that the paste adheres to the bread. Sprinkle sesame seeds (if using) on top for flavor and crunch. Heat oil in a skillet ...
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Shrimp Scampi

  INGREDIENTS: Shrimp 500 grams, peeled and deveined with tails on or off Oil 2 tbsp Butter 4 tbsp Onion 1 large, finely diced Garlic Cloves 5-6 minced White Wine or Chicken Broth 1/2 cup Lemon Juice 2 tbsp Cream 1/2 cup Red Pepper Flakes 1/2 tsp Salt and Black Pepper to taste Parsley 1 tbsp Cooked Rice for serving METHOD: Serving Size: 4-5 Season the shrimp with salt and pepper.  Heat 1 tbsp of oil and 2 tbsp butter in a skillet over medium-high heat. Add shrimp and cook for about 1-2 minutes per side until just pink and opaque. Remove and set aside. Heat the remaining oil and butter. Stir in the onion and garlic and cook until the onions are translucent and the garlic is fragrant.  Add white wine or broth. Stir and let it simmer for 2-3 minutes until slightly reduced. Stir in the cream and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly. Season with salt and black pepper to taste.  Return shrimp to the pan, add red...
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Idly

INGREDIENTS: Split Black Lentils (Urad Dal) 1 cup Idly Rawa 3 cups Fenugreek Seeds 1/2 tsp Salt to taste METHOD: Serving Size: 6-8 Wash and soak urad dal and fenugreek seeds for 3-4 hours. Wash idly rawa and soak separately for 1-2 hours. Grind urad dal and fenugreek seeds into a smooth and fluffy batter. Use chilled water while blending. The idly batter should not turn hot, as it makes dense idly. Whisk the batter with your hand until it turns frothy and light.  Mixing the batter with your hand helps accelerate fermentation.  Drain off the water from the soaked idly rawa. Squeeze excess water with your hand. Mix this with the urad dal batter.  The batter should be thick, but still of a pouring consistency. Let the batter ferment overnight or 8-10 hours in a warm place. Add salt just before making idly or else the batter will turn sour if added earlier.  Gently stir the batter once before pouring into idly moulds. Overmixing knocks out the air. Pour the batter into g...
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Mutton Mince Spring Roll

  INGREDIENTS: Mutton Mince (Keema) 300 grams Onion 1 large, finely chopped Ginger-Garlic Paste 1 tbsp Green Chilis 2-3 finely chopped Turmeric Powder 1/4 tsp Red Chili Powder 1 tsp Coriander Powder 1 tbsp Garam Masala Powder 1 tsp Carrot 1/2 cup shredded Capsicum 1/4 cup finely sliced Red Chili Sauce 1 tsp   Black Pepper Powder 1/2 tsp Salt to taste Oil 2 tbsp Spring Roll Wrappers 10-12 All-Purpose Flour 2 tbsp Water 2 tbsp METHOD: Serving Size: 6-8 Make a slurry by mixing flour and water. Set aside for later use. Heat oil in a pan and add onions. Sauté until soft and translucent. Add ginger-garlic paste and green chilis and cook for 30 seconds.  Add the minced mutton, turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Stir fry until everything is well combined.  Add 1/2 cup of water, cover, and cook till the mutton keema is tender and the water has dried. Stir in carrot and capsicum. Cook for 3-4 minutes on high flame. The veggies s...
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