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Roasted Chicken and Vegetable Medley

  INGREDIENTS: Chicken Breast 200 grams (cut into small, bite-sized chunks) Cauliflower Florets (medium cut) 2 cups Mushrooms (halved or quartered) 1 cup French Beans (cut into 1-inch pieces) 1/2 cup Carrots (sliced into thin rounds) 1/2 cup Onion 1 cubed Garlic Cloves 5-6 minced Black Pepper Powder 1/2 tsp Turmeric, a pinch Oil 2 tbsp Butter 1 tsp Lemon Juice 1 tsp Salt to taste Coriander Leaves, a handful chopped METHOD: Serving Size: 3-4 In a bowl, toss the chicken chunks with salt, pepper, turmeric and 1 tbsp of oil. Let it sit for 15-20 minutes. Heat 1 tsp of oil in a pan, then toss the mushrooms on high heat until they brown. Remove and set aside. Heat the remaining oil and butter in the same pan and add the chicken pieces. Sear them until golden. Add the cauliflower florets and stir-fry on medium-high heat for 4-5 minutes. Add the beans and carrots, and saute for 4-5 minutes. Keep them al dente. Return the pre-seared mushrooms to the pan and sprinkle salt and black pepper. T...
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Vegetable Broken Wheat (Dalia) Khichri

  INGREDIENTS: Dalia 3/4 cup Moong Dal 1/4 cup Cumin Seeds 1 tsp Hing a pinch Turmeric Powder 1 tsp Carrot 1/4 cup diced French Beans 1/2 cup chopped Green Peas 1/4 cup Cauliflower Florets 1/2 cup Onion 1 finely chopped Green Chili 1-2 chopped Tomato 1 finely chopped Ginger 1-inch grated Red Chili Powder 1 tsp Salt to taste Oil or Ghee 2 tbsp Water as needed Coriander Leaves chopped for garnish METHOD: Serving size: 3-4 Roast the dalia and moong dal until they are slightly brown and fragrant. Dry  roasting the dalia until it’s fragrant and golden before cooking will keep the grains distinct.   Pressure cook them along with salt, turmeric and water for 2-3 whistles. Heat oil or ghee in a pan, add cumin seeds and hing. When the seeds splutter, add ginger, green chilis and onion. Sauté until the onions turn translucent and aromatic. Add the veggies (except the peas), salt and tomato. Cook until the tomato softens.  Add the turmeric and red chili powder, then pour in the...
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Steamed Baramundi (Bhetki Bhapa)

INGREDIENTS: Bhetki Steaks 2-3 Salt to taste Turmeric Powder 1/4 tsp Yellow Mustard Seeds 1 tsp Black Mustard Seeds 1 tsp Poppy Seeds 1 tbsp Coconut, grated 2 tbsp Cashews 8-10 Green Chilis 2-3 Ginger 1-inch Garlic Cloves 3-4 Yoghurt 2 tbsp Mustard Oil 2 tbsp METHOD: Serving size: 2-3 Wash the bhetki steaks and rub them with salt and turmeric. Let them rest for 15-20 minutes. Blend yellow and black mustard, coconut, and cashews. poppy seeds, curd, green chilis, ginger, and garlic into a smooth, thick paste, adding a little water. Don't over-blend the mustard for too long. It can turn bitter. Add the paste to the fish steaks. Mix gently so all the pieces are coated evenly.  Transfer to a steel tiffin box or heatproof container. Drizzle raw mustard oil on top and add slit green chilis. Seal the tiffin tightly and place it in a large pot filled with water.  Steam on medium heat for 20-25 minutes. Garnish with green chili and coriander leaves and serve hot with steamed rice, plain...
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Pointed Gourd (Potol) Dolma with Coconut and Lentil Stuffing

  INGREDIENTS: Pointed Gourd 10-12 Bengal Gram (Chana Dal) 1/2 cup soaked and coarsely ground) Coconut, grated 2-3 tbsp  Raisins 1 tbsp Cashews 2 tbsp coarsely chopped Coconut Chunks 2 tbsp finely chopped and lightly fried until golden Salt and Sugar to taste Oil 2 tbsp For Tempering the Stuffing: Oil 2 tbsp Cumin Seeds 1/2 tsp Ginger Paste 1 tsp Green Chili Paste 1 tsp Asafoetida (Hing) a pinch For the Gravy: Oil 2 tbsp Bay Leaf 1 Cumin Seeds 1 tsp Onion 1 grated Ginger-Garlic Paste 1 tbsp Tomato 1 pureed Turmeric 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Cashew paste 1 tbsp Salt and Sugar to taste Water as required METHOD: Serving Size: 4-5 Scrape the potol skin to keep its vibrant green color and sturdy shape during cooking. Cut off the ends around 2 cm from the top. Keep the ends aside for later use. Scoop out the seeds with a spoon to create a cavity. Heat 1 tbsp of oil in a pan.  Rub the potol with a little salt and turmeric...
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Creamy Spinach Gravy with Paneer Dumplings

  INGREDIENTS: For the Dumplings: Paneer 250 grams (crumbled or grated) Potato 1 large (boiled and mashed) Green Chilis 1-2 finely chopped Ginger 1-inch grated Coriander Leaves 1 tbsp chopped All-purpose Flour or Chickpea Flour 2 tbsp Salt to taste Oil for frying For Palak Gravy: Spinach 2 bunches (blanched and pureed) Onion 1 large, finely chopped Tomato 2 medium pureed Ginger-Garlic Paste 1 tbsp Cumin Seeds 1 tsp Turmeric Powder 1 tsp Red Chili Powder 1 tsp Garam Masala Powder 1 tsp Cashew Paste 1 tbsp Fresh Cream 1 tbsp Dried Fenugreek Leaves 1 tsp Salt to taste Oil 1 tbsp Butter 1 tbsp METHOD: Serving Size: 4-5 In a bowl, mix all the ingredients together to make paneer dumplings. Knead into a smooth dough. Form small lemon-sized balls. Fry the balls until they turn light golden. Set aside. Heat oil and butter in a pan. Add cumin seeds, then the onions. Sauté until they turn translucent. Add ginger-garlic paste and cook for 1 minute.  Add cashew paste, tomato puree and all ...
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Chicken Shorba

  INGREDIENTS: Chicken 500 grams Onion 1 large, finely chopped Ginger, grated 1 tsp Garlic 8-10 cloves minced Tomato 1 large, finely chopped Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Cumin Powder 1 tsp Black Pepper Powder 1 tsp Bay Leaf 1 Black Peppercorns 4-5 Green Cardamom 3-4 Cloves 3-4 Salt to taste Oil 2 tbsp Water 4 cups Green Coriander 1 cup Green chilis 1-2 METHOD: Serving Size: 3-4 Make a paste of coriander leaves and green chilis and keep aside. Heat oil in a pan and add the whole spices. Once they release their aroma, add  the chicken pieces and sear on medium-high heat until golden patches appear. Add chopped onion and sauté till light golden. Add ginger, garlic and tomatoes and cook until soft. Add the dry spice powders and salt. Add water and bring to a boil. Then cover and simmer for 25-30 minutes or until the chicken is cooked through.  Stir in the black pepper powder and the coriander–chili paste, then let it simmer for 4–5 minutes. Do not overcook a...
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Rice and Potato Pancakes

  INGREDIENTS: Rice 1 cup soaked overnight Semolina 3 tbsp Potato 2 large, boiled Green Chilis 2-3  Ginger, 1 inch, grated Cumin Seeds 1 tsp Carrot, grated 1/2 cup Capsicum chopped 1/4 cup Onion 1 large, finely chopped Coriander Leaves chopped 2 tbsp Oil 3 tbsp Baking Soda 1 tsp Salt to taste METHOD: Serving Size: 4-5 Wash the rice and soak it overnight. Then drain the rice and blend it with boiled potatoes, cumin seeds, ginger, green chilis, salt, and water. Transfer the rice to a bowl and add semolina, onion, carrot, capsicum, coriander leaves and 2 tbsp oil. Adding oil helps brown the edges.  Let the batter rest for 15-20 minutes so the semolina absorbs moisture. Just before cooking, add baking soda. Sprinkle 1 tsp of water on top to activate it. Gently fold it in. Heat a pan on medium flame. Brush it with oil.  Pour a ladleful of batter onto the pan and gently spread it into a 1/2-inch-thick pancake.  Drizzle a little oil around the edges. Cook until th...
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