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Bhetki Paturi

INGREDIENTS: Bhetki Fillets 8-10 (boneless, cut into medium pieces) Yellow Mustard Seeds 2 tbsp Poppy seeds 2 tbsp Grated Coconut 2 tbsp Yoghurt 2 tbsp Cashews 10-15 Green Chilis 2-3 Turmeric Powder 1/2 tsp Mustard Oil 4 tbsp Salt to taste Banana Leaves (cut into 6x6 inch squares) Cotton Thread METHOD: Serving Size: 4-5 Marinate the fish fillets with salt and lemon juice for 30 minutes. Blend the mustard seeds, poppy seeds, grated coconut, yoghurt, turmeric powder, green chilis, cashews and salt. Mix the paste with 2 tbsp mustard oil. Coat each bhetki fillet with this mixture. Let it rest for 30-40 minutes. Lightly roast each banana leaf over an open flame for a few seconds to make it pliable, ensuring it doesn't crack when folded. Brush each leaf with mustard oil. Spoon some paste in the center of the leaf. Place one piece of fish fillet on it. Top off with some more of the paste. Add a slit green chili on top and drizzle a few drops of mustard oil. Fold from all sides to ...

Vermicelli Pudding (Seviyan Kheer or Semiya Payasam)

INTRODUCTION: Vermicelli 1 cup Full-fat Milk 3 cups Condensed Milk 1/2 cup Sugar 3-4 tbsp Ghee 1 tbsp Cardamom Powder 1/4 tsp Cashew Nuts 8-10 chopped Raisins 8-10 METHOD: Serving Size: 8-10 Lightly fry the cashews and raisins in ghee until golden. Warm the ghee in a pan, then add the vermicelli and sauté until it becomes golden brown and aromatic. Bring the milk to a boil. Add the roasted vermicelli to the milk. Cook for 8-10 minutes or until the vermicelli softens and the kheer thickens. Stir in the condensed milk and sugar. Let it simmer for 3-5 minutes. Sprinkle cardamom powder and stir gently. Turn off the heat, then add the fried cashews and raisins to the kheer . Serve hot, warm or chilled. The kheer will thicken as it cools. Add more milk to adjust consistency. Garnish with fried cashews, chopped pistachios, and sliced almonds.

Chickpea Kofta Curry

INGREDIENTS: Chickpeas, 200 grams boiled Potato 1 large boiled Gram Flour 2 tbsp roasted Onion 1 finely chopped Green Chilis 2-3 finely chopped Ginger-Garlic Paste 1 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/2 tsp Salt to taste Oil for frying the koftas For Gravy: Oil 2 tbsp Bay Leaf 1 Cinnamon Stick 1 Cardamoms 2-3 Onion 1 finely chopped Ginger-Garlic Paste 1 tsp Tomatoes 2 pureed Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Red Chili Powder 1/2 tsp Garam Masala Powder 1/2 tsp Salt to taste Coriander Leaves, chopped for garnishing METHOD: Serving Size: 4-6 Mash the boiled chickpeas and potato together into a smooth but slightly coarse texture. Heat 1-2 tsp oil in a pan. Add the chopped onion, green chilis, and ginger-garlic paste. Cook until the raw aroma fades and the onions turn a light golden color. Add the dry spice powders, and saute for a while. Stir in the mashed chickpea–potato mixture, mixing well to combine everything. Adjust salt. Let the ...

Stuffed Spine Gourd Fritters (Pakora)

INGREDIENTS: Spine Gourd 6-8 medium size Yellow Mustard Seeds 1 tbsp Poppy Seeds 2 tbsp Grated Coconut 2 tbsp Roasted Peanuts 2 tbsp Salt to taste Gram flour (Besan) 1 cup Red Chili Powder 1/2 tsp Nigella Seeds 1/2 tsp Oil for deep frying METHOD: Serving Size: 6-7 Grind the mustard seeds, poppy seeds, grated coconut, and peanuts into a coarse paste. Heat 1 tbsp oil in a pan and sauté the paste along with salt to taste until the raw aroma disappears and it thickens into a dough-like consistency. Remove and let it cool. Wash the spine gourds and cut them lengthwise into halves. Par-boil them in salted water for 7-8 minutes just until tender. Using a spoon, scoop out the seeds to create a hollow pocket in each half. Fill each half with the prepared stuffing mixture, pressing gently so it holds inside. In a bowl, mix besan, red chili powder, nigella seeds, and salt. Add water gradually to make a smooth, thick batter. Dip each stuffed spine gourd into the batter, ensuring ...

Spring Roll

INGREDIENTS: Spring Roll Sheets 10-12 Cabbage 1 cup, finely shredded Carrot 1/2 cup, shredded Capsicum 1/2 cup, thinly sliced French Beans 1/4 cup, finely chopped Onion 1 large, thinly sliced Garlic 5-6 cloves minced Boiled Noodles 1 cup Soy Sauce 1 tsp Vinegar 1 tsp Black Pepper 1/2 tsp Salt to taste Corn flour Slurry for sealing Oil for deep frying METHOD: Serving size: 8-10 Heat 1 tbsp of oil in a pan. Add garlic and onions and saute until fragrant. Add cabbage, carrot, capsicum, and beans. Stir fry on high heat for 4-5 minutes. Add soy sauce, vinegar, salt, and black pepper. Mix in the boiled noodles and toss to combine. Let the filling cool completely. Place a spring roll on a flat surface. Place 2 tbsp of veggie stuffing on one side. Fold the sides in and roll tightly into a cylindrical shape. Seal with corn flour slurry. Fry the spring rolls in hot oil over medium-high heat until they turn golden and crisp. Serve hot and crispy spring rolls paired with either chili g...

Papaya Chutney

INGREDIENTS: Raw Papaya 1 Sugar 1 cup Mango Ginger 1 inch grated Cashews 10-12 roughly chopped Raisins 12-15 Lemon Juice 1 tsp Oil 1 tbsp METHOD: Serving Size: 8-10 Remove the outer skin of the papaya. Cut the papaya in half and scrape off the seeds and pith. Now grate each half with a grater. Boil the grated papaya for 8-10 minutes. Drain the water and keep it aside. Heat oil in a pan and add grated mango ginger. Sauté for a few seconds and add the papaya. Add sugar and stir until it dissolves and the mixture comes to a boil. Stir in the cashews and raisins. Let it cook until the chutney thickens slightly. Turn off the heat and add lemon juice. Allow the chutney to cool. After cooling, transfer the papaya chutney to an airtight container and store it in the refrigerator. Serve chilled.