PAN SEARED POTATOES WITH GARDEN FRESH ROSEMARY - Starters - Veg

Ingredients:  (Serves 6)

Potatoes – 6 Large

Pepper Powder – As per Taste

Rosemary – 2 Tsp (Dried or Fresh)

Olive Oil – 4 Tbsp

Yellow Butter – 1 Tbsp

Salt to Taste

Method:

Wash and clean the potatoes thoroughly and pressure cook for 2 whistles. Release the pressure immediately and remove the potatoes from the water. Let them dry for 10 minutes. Once cool, cut them into thick roundels (1/2 inch each).

Place a non stick pan on the gas. Add 2 Tbsp olive oil, now place the potato slices in the pan and cook till that side is crisp and golden. Sprinkle salt and pepper on the upper side of the potatoes, now flip and cook on the other side. Sprinkle salt and pepper on the crisp side also. Add rosemary over the potatoes and cook till both the sides are golden and crisp. Tip in the butter and cook for another minute.

Serve Hot with ketchup or chutney of your choice.

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GREEN SAUCE- Vegetarian

This sauce works as a dip for Chinese snacks such as Chicken Lollipops, Finger Chicken, Veg Fingers, Crispy Fried Baby corns etc. and also works as a gravy with fried rice and noodle.

Ingredients:

Finely Chopped Garlic – 4 Tbsp

Finely Chopped Green Chillies – 3 Tbsp

Finely Chopped Coriander – ½  cup

Corn Flour – 3 Tbsp mixed with 1 Cup water

Pepper Powder – 1/4^th Tsp

Ajinomoto – 1/4^th Tsp (Optional)

Soya Sauce – 3 Tbsp

Oil – 1 Tbsp

Salt to Taste

Chopped Onion Greens for Garnish

Method:

Heat oil in a pan. Add garlic and green chillies and sauté for 1 minute on high flame. Add salt, soya sauce, pepper powder, ajinomoto. Mix well. Add 3 cups of water and bring to a boil. Then add corn flour mixed with water. Keep stirring till the sauce thickens. Add chopped coriander and continue to cook for a 2 minutes. Now add chopped onion greens. Mix well.
Serve hot with crisp Chinese starters.

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CRISPY FRIED CHILLI GARLIC CAULIFLOWER - Starter - Vegetarian

Ingredients: (Serves 4)

Cauliflower – 1 large

Finely Chopped Garlic – 2 Tbsp

Finely Chopped Green Chillies – 6

Finely Chopped Coriander – ½ Cup

Maida – 1 cup

Corn flour – 1 Cup

Pepper Powder – ½ Tsp

Ajinomoto – 1/4^th Tsp (Optional)

Orange Red Colour – 1/4^th Tsp (Optional)

Chopped Onion Greens for Garnish

Oil for deep frying

Salt to Taste

Method:

-Cut the cauliflower into small pieces along with a little stem. This will help you to hold the cauliflower better for frying as well as presenting.

-Make a thick barter by mixing maida, corn flour, garlic, green chillies, coriander, salt, pepper powder, ajinomoto and colour. The barter should be thick enough to coat the cauliflower well. Check the seasoning.

-Heat oil in a deep pan. Dip 8 to 10 cauliflower pieces in the barter and put them in the hot oil, taking care that the pieces don’t stick to each other. Fry till the pieces are crisp.

-Garnish with chopped onion greens. Serve hot with schezwan sauce,tomato ketchup or green sauce.

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(Green Sauce Recipe in a separate post)

DIL KHUSH - Veg

A tangy sweet & sour chutney!!!

Ingredients: (Serves 6)

Sliced Onions – 2

Sliced Tomatoes – 2

Green Chillies – 2 to 3 (slit lengthwise)

Finely Chopped Dates – 15 to 20

Chopped Coriander – ½ Cup

Tamarind Pulp – ¾ Cup

Sugar – 3 Tbsp

Red Chilli powder – 1 Tsp

Jeera Powder – 1 Tsp

Black Salt – 1 Tsp

Salt to taste (If needed)

Water as required

Method:

Immerse the tamarind in 2 cups of water for 30 mins, squeeze out all the juice from the tamarind. Now take the tamarind pulp in a bowl.
Tip in the onions, tomatoes, green chillies, dates, coriander, tamarind pulp, sugar, red chilli powder, jeera powder, black salt. Mix well. Add a little water. Mix till the sugar dissolves. Check the seasoning. If required add a little salt. Refrigerate for 3 to 4 hours.

Serve as an accompaniment with Chole Bhature.

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CHOLE BHATURE - Main Course - Veg

Ingredients: For Chole:(Serves 6)

Kabuli Channa – 250 gms

Channa Dal – 100 gms

Sliced Onions – 2 (medium)

Tomato – 2 (large) (Cut into thick rings)

Green Chillies – 4 to 5 (cut lengthwise)

Red Chilli Powder – 2 Tsp

Jeera Powder – 2 Tsp

Coriander Powder – 2 Tsp

Kala Namak – 1 ½ Tsp

Aamchur Powder – 1 Tsp

Anardana Powder – 1 Tsp

Channa Masala (MDH) – 1 ½ Tsp

Coriander for Garnish

Tea Bags – 2

Oil – 3 Tbsp

Salt to Taste

Method: For Chole:

Wash and soak the kabuli channa & channa dal for 6 to 8 hours. Put in the pressure cooker, add enough water to cover the channas and 1 extra cup. Add very little salt and the teabags. Pressure cook for 4 to 5 whistles or till the channas are soft. Once the pressure releases, remove the tea bags and add the kala namak, aamchur, anardana powder, jeera powder to the cooked channa and bring to a boil.

In a pan heat oil, add the sliced onions and sauté till they are golden brown. Now add the tomatoes and sauté for 2 minutes. Add the red chilli powder and mix well. Add the coriander powder and a little water. Mix again, now add the green chillies, sauté for a minute and add this masala to the boiled channa. Cook well till the gravy thickens.

Garnish with coriander and serve with hot bhaturas.

Ingredients: For Bhatura:

Maida – 3 cups

Wheat Flour – 1 Cup

Sooji – 1 Cup

Soda bi carb – ½ Tsp

Salt to Taste

Curds – 1 ½ Cup

Oil – 4 Tbsp

Sugar – 2 Tsp

Oil – for deep frying

Method: For Bhatura:

Knead soft dough by mixing maida, wheat flour, sooji, curds, soda, sugar, salt, 4 Tbsp oil and water as required.

Cover the dough with a wet muslin cloth for 1 hour.

Roll out large puris and deep fry in hot oil till golden on both sides. Drain the excess oil and serve hot with chole.

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PENNE PASTA IN TOMATO BASIL SAUCE - (Veg)

Ingredients: (Serves 4)

Whole-wheat Penne Pasta (or any penne pasta of your choice) – 500gm

Blanched & Pureed Tomatoes – 6 (large)

Sliced Onions – 2 (medium)

Olive Oil – 4 Tbsp

Chopped Basil leaves – 12 to 15

Yellow Butter – 1 Tbsp

Chilli Flakes – 1 Tsp

Tomato Ketchup – 2 Tbsp

Oregano – 1 ½ Tsp

Grated Cheese for Garnishing

Pepper powder – ½ Tsp

Salt to Taste

Method:

Boil water in a large pan. Add salt and pasta to it once it boils and cook till just done. Wash under the water, drain and keep aside.

In a non-stick pan add olive oil. Then add the onions and sauté till the onions are translucent. Now add the pureed tomatoes and chilli flakes. Saute for some more time. Add pepper powder and tomato ketchup. Mix well and cook for 2 minutes. Next add the boiled pasta and the basil leaves and mix gently so that the pasta does not break. Continue to cook for 1 minute. Add oregano and butter. Mix well. Garnish with grated cheese.

Serve Hot with Breads.

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SHANGHAI POTATO - Starter - Veg

Ingredients: (Serves 4)

Potatoes – ½ Kg

Finely Chopped Garlic Cloves – 15 to 20

Finely Chopped Green Chillies – 6 to 8

Chopped Spring Onion Leaves (onion greens) – 1 ½ Cup

Sliced Onions – 2 Medium

Soya Sauce – 2 Tbsp

Tomato Ketchup – 4 Tbsp

Ajinomoto – ¼ Tsp (optional)

Pepper Powder – ¼ Tsp

Orange Red Colour – a Pinch

Oil – 3 Tbsp

Oil for deep frying

Salt to Taste

Method:

-Peel the potatoes and cut into thin roundels. Immerse in cold water to which salt has been added.

-Heat oil for deep frying and fry the potatoes till they are crisp and golden. Drain on an absorbent paper.

Add 3 Tbsp oil to a Chinese wok. Keep the flame on high and add chopped garlic and chillies. Sauté till the garlic is golden brown. Add the onions and sauté for 1 minute. Then add soya sauce, salt, pepper, tomato ketchup, ajinomoto, colour and mix well. Add a cup of hot water. Bring to a boil and let it thicken. Then add the fried potatoes, toss well till all the mixture coat the potatoes. Add the onion greens. Toss again and check seasoning.

-Serve Hot.

This dish can be served as a starter or as a side dish with a Chinese meal.

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ADRAKI MURG - Main Course - Non Veg

Ingredients: (Serves 4)

1 Full Chicken – Cut into 10 Pieces

Julienned Ginger – 125 gms

Chopped Coriander – 2 Cups

Red Chilli Powder – 3 Tsp

Tomatoes – 10 Medium

Oil – 4 Tbsp

Salt to Taste

Method:

Wash the chicken pieces well and make gashes with the help of a fork or knife. Now marinate the chicken with salt and red chilli powder and keep aside for 3 to 4 hours.

To a large non stick kadhai add the oil. Once hot add the ginger and sauté for 1 to 2 minutes on high flame. Now add the marinated chicken and mix well. Lower the flame to medium and place the whole tomatoes over the chicken pieces, taking care that each chicken piece has a tomato close to it. Cover and cook for 20 to 25 minutes.

Open the lid, by now the tomatoes would have cracked open and the juice from them would have come out. Carefully remove the tomatoes in a plate and keep aside for later use. Continue to cook the chicken in the juices till it is done. Just towards the end when the oil starts to separate, add the coriander and mix well & cook for another 2 minutes.

To serve, heat the chicken along with the tomatoes that were kept aside. Remove the chicken in a tray, decorate with the tomatoes and Serve Hot with Breads of your choice.

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KURKURI BHINDI (Main Course - Vegetarian)

This dish is sure to turn even the non bhindi eaters into a fan of the vegetable commonly known as Lady Finger!

Ingredients: (Serves 6)

Bhindi (Lady Finger) – ½ Kg (Trimmed and cut finely either in roundels or slant)

Potatoes – 4 Medium (grated and kept in water)

Dhaniya (Coriander) Powder – 2 ½ Tsp

Jeera Powder – 1 ½ Tsp

Kala Namak – 1 Tsp

Amchur Powder – 1 Tsp

Salt to Taste (if required)

Oil for deep frying

Method:

-Deep fry the trimmed bhindi till they are crisp but not burnt.

-Wash the grated potatoes in plenty of runny water to remove all the starch. The grated potatoes should feel non sticky. Drain the water well and deep fry the potatoes by spreading them in the oil. Deep fry till golden brown and crisp.

-In a large pan add the bhindi, potatoes, all the dry masalas and cook on low flame for a minute. Mix well so that the masala coats the bhindi and potatoes.

-Serve Hot with Rotis and Dal Rice.

(Do not reheat the bhindi too much. 
Kurkuri Bhindi can be kept in the refrigerator for 5 to 6 days and idle if you are travelling.)

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MASALA OATS CREPE (Veg - Chai Nashta)

Ingredients:

Oats – 2 Cups

Semolina (Sooji) – 1 Cup

Finely Chopped Onion – 1 large

Finely Chopped Tomato – 1 large

Finely Chopped Green Chillies – 3

Finely Chopped Coriander – 1 Cup

Red Chilli Powder – 1 Tsp

Curds – 2 Cups

Salt to Taste

Method:

-In a large bowl, take oats, semolina (sooji), chopped onions, tomatoes, green chillies, coriander, red chilli powder, salt and mix well. Blend the curd either with hand or a blender. Put the curd over the ingredients in the bowl. Add 1 cup water and mix well. Check the barter; it should be of thick pouring consistency. Keep aside for 15 – 20 minutes, till the oats and semolina (sooji) swell up. Mix well with the back of a spoon and if it is too thick add a little water. Check the seasoning.

-Now heat a dosa tawa (non stick flat pan). Pour a ladle full of mixture and spread a little in circular motion with the back of the ladle. Cook for 2 minutes. Add a little olive oil on the sides of the crepe. Cook a little and flip and cook on the other side.

-Serve Hot with Green Chutney, Nariyal Chutney or Ketchup.

Tip: If the crepe sticks to the pan then -

Pour ½ tsp oil on the pan and rub a half cut onion all over it. This prepares the tawa (pan) for making dosa or crepes.

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EGG CASSEROLE (Chai - Nashta)

Ingredients: (Serves 6)

Eggs – 6

Chopped Onions – 2 large

Chopped Tomatoes – 3 large

Finely Chopped Green Chillies – 3

Chopped Coriander – 1 Cup

Red Chilli Powder – 1Tsp

Pepper Powder – ¾ Tsp

Turmeric Powder – 1 Tsp

Olive Oil – 4 Tbsp

Butter – 2 Tsp

Salt to Taste

Method:

-Take a non stick pan and add olive oil. Once hot add the chopped onions and green chillies. Saute for 2 - 3 minutes on medium flame till the onions are translucent and the oil separates. Now add the tomatoes and stir fry for 2 - 3 minutes. Add red chilli powder, pepper powder, turmeric powder and salt. Mix well, cook till the tomatoes are mushy. Now add half the coriander and cook till the tomatoes are done.

Spread the mixture evenly in the pan. Break the eggs into the pan leaving distance between each egg so that they do not overlap. Now sprinkle some salt, pepper and red chilli powder over the eggs. Cover with a lid and cook on a medium flame till the eggs are cooked.

-Uncover and sprinkle the rest of the coriander.

-Serve Hot with toasted bread. 

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STEWED NOODLES (Main Course Veg & Non Veg)

A One Pot Meal 

This is a quick and easy recipe, which is complete in itself. It can be both Veg and Non Veg dish, depending on your preference. The recipe given below is Vegetarian. Non Vegetarians can add boiled shredded chicken, mushrooms, fish to the same recipe while the vegetables are being sauted.

Ingredients: (Serves 6)

Veg. Hakka Noodles – 2 packets

Onions – 2 (Thickly Julienne)

English Carrot – 1 (Thickly Julienne)

Capsicum – 1 (Thickly Julienne)

Cabbage – ½ (small) (Thickly Julienne)

Corn flour – 5 Tsp (Mix with water to make a runny paste)

Chopped Green Onion Leaves – 1 Cup

Chopped Garlic – 2 ½ Tbsp

Green Chillies – 4 (Cut Slant)

Red Chilli Powder – 1 Tsp

Pepper Powder – ½ Tsp

Ajinomoto – ¾ Tsp

Soya Sauce – 2 Tbsp

Oil – 3 Tbsp

Salt to Taste

Method:

-In a vessel, add 6 cups of water and keep for boiling.

-Take oil in a wok. Once it heats well, add chopped garlic and green chillies. Stir fry for half a minute. Add the onions, keep stirring. Add Ajinomoto, black pepper powder, red chilli powder and fry.  Now add the Julienne vegetables and stir fry on high flame. Now add the noodles after breaking them into two. Stir fry for 2 to 3 minutes till the noodles turn moist. Now add 6 cups of boiling water to the noodles. Bring it to a boil. Check the seasoning.  Add corn flour mixed with water. Once it thickens and looks like a soup, add the green onion leaves.

-Serve Hot.

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SHARAABI KUKAD / DRUNK CHICKEN (Main Course - Non Veg)

Ingredients: (Serves 6)

Chicken Drumsticks – 1 Kg

Garlic Cloves – 20 large

Green Chillies – 8 to 10

Olive Oil/Vegetable Oil – 4 Tbsp

Black Pepper Powder – 1 ½ Tsp

Honey – 1 ½ Tbsp

Chopped Coriander – 1 ½ Cup

Orange-Red Colour – ½ Tsp

Red Chilli Powder – 1 ½ Tsp

Brandy/Rum  – ¾ Cup

Salt to Taste

Method:

-Make a paste of garlic and green chillies. After making a few gashes with a help of a knife or a fork on the chicken drumsticks, rub in the paste, pepper powder and salt all over the chicken. Keep aside for an hour.

Add oil in a pan and add the chicken pieces. Mix well. Add honey over the pieces and mix again. Cover and cook for 15 to 20 minutes. Now add the brandy to the chicken and mix well. Add the colour and red chilli powder and mix again. Cook covered for another 10 minutes or till the chicken is completely dried. Add coriander and cook for a few minutes.

-Serve Hot! 

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ALOO KI SABZI (Main Course - Veg)

Ingredients: (Serves 6)

Potatoes – 6 Large (Boiled & Broken into small pieces)

Jeera – 1 Tsp

Saunf – 1 ½ Tsp

Meethi Seeds – ½ Tsp

Finely Chopped Tomatoes – 3

Finely Chopped Green Chillies – 4 to 5

Haldi Powder – 1 ½ Tsp

Red Chilli Powder – 2 Tsp

Coriander Powder - 2 Tsp

Achaar Masala – 1 ½ Tsp (taken from any mango pickle)

Chopped Coriander – 1 cup

Oil – 3 Tbsp

Hing – ½ Tsp

Chopped Ginger – 1 ½ Tsp

Salt to Taste

Method:

-Add oil to a kadhai. Once it is hot add hing, jeera, saunf, meethi seeds. Keep stirring. Once the methi seeds turn brown add haldi powder, coriander powder, salt and red chilli powder. Stir for a minute. Add the achaar masala and mix well. Add the potatoes, green chillies, chopped ginger, tomatoes and chopped coriander. Stir fry for 2 to 3 minutes. Add water as required. Bring to a boil. Cook for 8 to 10 minutes or till the gravy thickens.

-Serve Hot with Puri’s or Kachouri of your choice.

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PYAAZ KI KACHOURI

Ingredients: For Filling (Serves 6)

Finely Chopped Onions – 4 (large)

Finely Chopped Green Chillies – 4 to 6

Saunf – 2 Tsp

Kalongi – 1 Heaped Tsp

Sabat Dhaniya – 1 Tsp

Oil – 2 Tbsp

Salt to Taste

Ingredients: For Dough

Maida – 4 Cups

Besan – 1 Cup

Baking Powder – 1 Tsp

Salt – 1 Tsp

Oil – 4 Tbsp

Ajwain – 1 Tsp

Cold Water to knead the dough

Method: For Filling

Heat oil in a kadhai. Once hot, add saunf, sabat dhaniya and kalongi. Stir fry for a minute. Now add the chopped onions and salt and green chillies. Mix well and cook till the water evaporates. Keep aside and let the mixture cool.

Method: For Kachouri

-In a large vessel, add maida, baking powder, salt, ajwain and oil. Mix together with both your hands so that it feels like bread crumbs. Now add water and knead a stiff dough. Cover with a wet cloth and keep aside for 15 to 20 minutes.

-Make small pedas from the dough; roll a little into the size of a small puri. Fill each puri with 1 heaped Tbsp of the pyaaz masala. Close in the sides and then roll it lightly.

-Heat oil in a kadhai and deep fry the kachori, till it turns golden brown and crisp.

-Serve Hot with Green Chutney, Imli ki Chutney and Aloo ki Sabzi.

(Recipe for Aloo Ki Sabzi will be posted soon.)

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