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Lentil Cake Curry ( Dhoka'r Dalna)

  INGREDIENTS: Split Bengal gram (Chana Dal) 200 gram Sugar 2 tsp Salt as required Water (for grinding dal and for gravy) Vegetable Oil 2 tbsp and for deep frying  Coconut grated 3 tbsp Ginger Paste 2 tbsp Turmeric Powder 1 1/2 tsp Asafoetida 1/4 tsp Roasted gram flour 1 tbsp Mustard Oil 4 tbsp Red chillis 3-4 Bay Leaves 2  Cardamom 4-5 Cinnamon Stick 1 Cloves 4-5 Cumin Seeds 1 tsp Potatoes 300 gram cut into cubes Cumin Powder 1 tsp Coriander Powder 1 tsp Kashmiri Red chili Powder1 tsp Tomato 2 diced Green chilis 2-3 slit Garam Masala 1/2 tsp METHOD: Serving Size: 4-6 Soak chana dal in water overnight. Strain and grind the dal coarsely with salt, 1tsp sugar, green chilis and water. Heat 2 tbsp oil in a pan. Add grated coconut and fry for 30 seconds on low heat. Then add 1 tbsp ginger paste, turmeric powder and hing. Stir fry for few seconds until the raw smell of the spices goes away. Add ground chana dal and roasted gram flour. Continue cooking the dal whilst scraping the bottom of th
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Vermicelli Semolina Upma

  INGREDIENTS: Vermicelli 1 Cup (roasted) Semolina (Sooji) 2 Cups (roasted) Onion 1 finely chopped Tomatoes 2 finely chopped Carrot, Beans, Potatoe 1 Cup finely chopped Water 4 cups or as required Salt as required Oil 3 tbsp Mustard Seeds 1 tsp Green Chilis 3-4 chopped Curry Leaves 1 sprig METHOD: Serving Size: 4-5 Heat oil in a pan. Add mustard seeds and allow them to splutter. Next add onions, green chilis and curry leaves. Sauté the onions till translucent. Next add tomatoes and stir fry until they turn mushy. Add the vegetables and cover the pan until the vegetables are cooked. Add 4 cups water to the pan. Add salt and stir well. When the water comes to a rolling boil add the roasted vermicelli. Cook the vermicelli till they turn semi soft.  Next add the roasted semolina slowly with one hand while you incorporate it into the water with the other hand.  Stir continuously till the water is absorbed. Turn off the heat when the mixture is slightly runny as the upma absorbs water very q
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Creamy Coconut Prawn

  INGREDIENTS: Prawns (medium sized) 500 gram Oil 4 tbsp Onion 1 large  Ginger Paste 1 tsp Turmeric Powder 1/2 tsp Kashmiri Red Chili Powder 1 tsp Yogurt 2 tsp Green Chilis 2-3 slit Coconut Milk 500 ml salt to taste Sugar 1 tsp Cardamom Powder 1/4 th tsp Bay Leaves 1-2 Dry Red chilis 1-2 METHOD: Serving size: 4-5 Wash prawns thoroughly and devein them. Rub salt and turmeric powder to the prawns and leave for 15 minutes. Make a smooth paste of onion. Heat oil in a pan and fry the prawns in medium flame until they turn pink in color. Remove from pan and keep aside. Temper the oil with red chilis and bay leaves. Add onion paste along with sugar and fry for 7-8 minutes until the onions are brown. Add ginger paste and stir fry for another 3-4 minutes. Then add turmeric powder, kashmiri red chili powder and green chilis. Stir fry until the oil separates from the spices. Beat yogurt until it is lump free and add it to the pan. Lower the flame and stir to prevent the yogurt from splitting. Coo
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Eggplants in Spiced Yogurt (Dahi Baigan)

  INGREDIENTS: Eggplant (Brinjal) 1 Whole Yogurt 1 cup Red chili powder 1/2 tsp Sugar 1 tsp Black Salt 1/4 tsp Salt as required Coconut (Grated) 2 tbsp Mustard Oil 3 tbsp Panch Phoron (mustard, nigella, cumin, fenugreek and fennel seeds) Curry Leaves 1 sprig Red chilis 1-2 Cumin Powder (Roasted) 1 tsp METHOD: Serving Size: 4-5 Wash and cut the brinjal into thin slice. Sprinkle salt and toss well so that the slices are coated well. Set aside to marinate for 10 minutes. Add sugar, black salt, grated coconut and salt as required to the yogurt and blend. Adjust the consistency by adding water as per your liking. Set aside. Heat oil in a pan and shallow fry the marinated brinjal. In the same pan add panch phoron, red chilis and curry leaves. Switch off the heat. Add fried brinjal and toss. Let it come to room temperature.  Now add the brinjal to the yogurt and stir well. Sprinkle cumin powder and red chili powder on top and serve.
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Mushroom Chili

  INGREDIENTS: Button Mushrooms 400 gram All-Purpose Flour 4 tbsp Corn Starch 4 tbsp Garlic Powder 1/2 tsp Black Pepper Powder 1/2 tsp Salt as per taste Green Bell Peppers 1/2 cubed Onion 1 cubed Garlic cloves 5-6 minced Ginger 1 tbsp chopped Green Chili 1-2 chopped Dark Soy Sauce 1 tbsp Red Chili Sauce 2 tbsp Tomato Sauce 2 tbsp Vinegar 1 tsp Sugar 1 tsp Red Chili Flakes 1/2 tsp METHOD: Serving Size: 4-5 Wash and pat dry the mushrooms. Slice them into halves or quarters depending on their size. In a bowl add all-purpose flour, cornstarch, black pepper powder, garlic powder and salt.  Mix everything well. Add mushrooms and toss them. Ensure that the mushrooms are coated evenly with the flour mixture.  Keep aside in a tray.  Heat oil in a deep pan. Fry the coated mushrooms in batches till half done. Let them cool down completely. Drain them on a paper towel lined plate. Heat the oil on high heat and deep fry the mushrooms a second time until golden brown and crispy. You can also air-fry
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Chicken Fricassee

  INGREDIENTS: Chicken thighs and drumsticks (bone-in) 8-9 pieces Black pepper powder 1/2 tsp Onion 1 large chopped Carrot 1 large chopped Garlic cloves 5-6 chopped All-purpose flour 2 tbsp Milk 1 cup Cheese grated (Optional) 1/2 cup Mushrooms 250 gm sliced Oil 2 tbsp Butter 1 tbsp Cream 1/2 cup Salt as per taste Chicken broth / vegetable stock 2 cups Parsley 1 tsp Oregano 1 tsp METHOD: Serving Size: 5-7 Heat butter in a skillet and sauté the garlic for few minutes. Then add the onions, carrots and mushrooms and cook until soft. Add flour and cook for 1 more minute. Pour in milk and cook until the milk is reduced by half. At this stage add in the grated cheese. Keep aside. In a large pan heat oil over medium heat. Season chicken with salt and pepper on both sides. Add to the skillet and cook until each side turns golden. Add the sauce, broth and cream and season with parsley, oregano, salt and pepper. Simmer until chicken is cooked through and sauce is thickened. Serve this over noodle
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Bread Omelette

  INGREDIENTS: Bread 2 Slices Eggs 2 Red Chili Powder 1/2 tsp Turmeric powder 1/4 th tsp Pepper Powder 1/4 th tsp Garam Masala Powder 1/4 th tsp Onion 1 small finely chopped Green Chili 1 chopped Coriander Leaves 1 tsp finely chopped Oil 2 tsp Salt to taste METHOD: Serving Size: 1 Break open the eggs in a mixing bowl. Add the chopped onions, green chili, coriander leaves, all the spice powders along with salt. Beat the mixture for few seconds. Heat oil in a pan and pour the egg mixture on it. Tilt it so that the mixture is even on all the edges. Take a bread slice and dip in the egg. Immediately flip over and place it. Repeat this for the other egg too. The dipped side should remain on top. Once it gets cooked on one side flip the omelette along with the bread slices. Fold the omelette from the sides on the bread. Drizzle oil and fold the sandwich. Remove the bread omelette sandwich from the pan and into triangular shape. Sprinkle a little chopped coriander stems and green chilis on to
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