Recipe of Nutrela Soya Barfi

Ingredients:

1 ½ cup soaked crushed nutrela

3 tbsp ghee

½ cup khoya

1 cup jaggery – crushed finely

4 tbsp cashew – finely chopped

2 tbsp almonds – finely chopped

2 sliver leaf

Method:

Heat ghee in a non-stick pan. Add nutrela and cook on low flame for 6-8 minutes. Add khoya and jaggery and mix. Remove from flame but keep mixing. Add cashew and almond flakes and mix. Grease a tray and spread the mixture evenly. Cover with silver leaf. When the mixture cools down, cut into square pieces. It’s ready to be served. 

Recipe of Nutrela Soya Kheer

Ingredients:

1 cup Nutrela soya crushed

½ tsp cardamom powder

½ tsp nutmeg powder

1 tbsp maida

4 tbsp milk

750 ml full cream milk

6 tbsp sugar

1 tbsp ghee

Dry fruits for garnishing

Method:

Mix nutrela crushes, cardamom powder and nutmeg powder and keep it aside for 10 minutes. Heat ghee in a pan and cook the mixture till done. Don’t let it turn brown. Add full cream milk and cook it nutrela is soft. Add sugar and cook on medium flame for 5 minutes. Now dissolve maida in 4 tbsp milk and add. Let it boil for a while and the mixture is thick. Garnish with dry fruits and serve.

Recipe of Maacher Jhol (Fish Curry)

Ingredients

1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 green chilies, chopped 
1/4 tsp salt
30 gram coriander leaves, chopped
500 gram hoki or haddock fillets, skinned and cut into pieces
3 tbsp groundnut oil
1/4 tsp cumin seeds
1/2 tsp brown or black mustard seeds
2 garlic cloves, crushed
1 tsp peeled and grated root ginger
1 medium Spanish onion, finely chopped
2 medium tomatoes, roughly chopped

Medium

Mix together the turmeric, ground cumin, ground coriander, chilies, salt and 20 grams coriander leaves. Coat the fish evenly with the spice mixture. Heat 2 tbsp oil in a frying pan. Fry the fish for 2 minutes on each side or until lightly brown. Drain on kitchen paper and set aside. 

Heat the remaining oil in the same pan and add cumin and mustard seeds. When they pop, add garlic, ginger, onion and tomatoes. Fry gently for 8 minutes. Add about 200 ml boiling water and stir for a minutes Return the fish to the pan and simmer for 10-12 minutes or until the sauce is brownish and not too thick and the fish is cooked. Garnish with the remaining coriander and serve hot with boiled rice and chholar dal. 

Recipe of Kaalvan (Marathi Salmon Curry)

Ingredients

2 tbsp groundnut or vegetable oil
2-3 garlic cloves, slightly crushed 
255 gram skinned and boned salmon steaks
1 tsp rice flour or plain flour
1 tsp hot chili powder
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp tamarind concentrate
200 ml coconut milk

Method

Heat the oil in a heavy-bottom pan. Add garlic and fish. Fry each side of the steaks over a low heat for 4-5 minutes until lightly brown. In a bowl, mix together all the other ingredients, except coconut milk, with 155 ml cold water. Add to the pan and simmer for 3 minutes. Mix the coconut milk with 100 ml boiling water and add to pan, cover and simmer for 7 minutes: the sauce should be runny. Serve hot with Chawlichi Bhaji.

Recipe of Laal Maas (Hot Lamb Curry)

Ingredients

500 gram stewing lamb, cut into 2 cm cubes
2 tsp hot chili powder
2 garlic cloves, crushed
1/4 tsp turmeric
1/2 tsp ground coriander
1/2 large Spanish onion, minced
4 tbsp natural unsweetened yogurt 
1/2 tsp salt
2 tbsp groundnut oil
1 small onion, fairly thickly sliced
30 grams coriander leaves, roughly chopped

Method

Mix together lamb, chili, garlic, turmeric, coriander, minced yogurt and slat. Cover and marinade for about an hour in refrigerator. Heat the oil in a heavy bottom pan, add sliced onion and fry for 4-5 minutes until translucent. Add the lamb and gently cook for 8 minutes, browning the meat. Add 300 ml boiling water, cover and simmer over low heat, stirring occasionally, for half an hour or until the meat is tender. Garnish with coriander leaves and serve hot with khasta roti or boiled rice.

Recipe of Raan (Marinated Roast Leg of Lamb)

Ingredients

1.5 kg leg of lamb, on the bone
3 tbsp vegetable oil
3 garlic cloves, crushed
255 ml natural unsweetened yogurt
1 tbsp garam masala
1 tsp peeled and finely grated root ginger
1/2 tsp salt
1/4 tsp medium- hot chili powder
5-6 saffron strands

Method

Prick the flesh of the lamb all over with a skewer. Mix all the remaining ingredients together to make the marinade. Smear it thickly over the lamb. Place on a plate and cover and leave to marinade in refrigerator for a couple of hours. Preheat the oven to 180 degree centigrade. Put lamb in a roasting tin and cover loosely with foil, ensuring it doesn't touch the lamb. Cook for 2 hours until the meat is tender. Halfway through cooking, baste the lamb with the juice in the pan. Remove the foil and cook lamb for 8-10 minutes more. Take the meat out of the oven, cover loosely with foil and leave to rest in a warm place for about 15 minutes.

Make a gravy with the remaining juice from the roasting tin by stirring in 75-100 ml boiling water and simmering over a medium heat for 3 minutes. Carve the lamb and pour he spicy gravy over the meat. Serve with aloo-gobhi, pudina chutney and khasta roti.

Recipe of Aloo Parathas (Potato-stuffed unleavened bread)

Ingredients

400 grams white or red potatoes, peeled, boiled and coarsely mashed
2 green finger chilies, finely chopped
1/2 tsp salt
pinch of ajowan seeds (optional)
large knob of butter/ ghee, plus extra for buttering
300 grams wholewheat flour, extra for dusting
1 tbsp vegetable oil

Method

In a bowl, mix the mashed potatoes, chilies, salt, ajowan seeds and knob of butter. Pour the flour in another bowl and knead it with 155 ml tepid water for 5-7 minutes to make a pliable dough. Divide the dough into 8 equal parts and cover with the damp cloth. Slightly flatten one ball to make a bowl shape. In the center of it place 1 tbsp of potato mixture. Bring the edges of the dough together to cover the filling and flatten again. Dust a smooth surface with flour and roll out each disc, with the join down, into a circle of 6 inches in diameter.

Heat a griddle pan over a medium to high heat and grease with oil. Smear butter over one side of each paratha and place this side on the heated pan. Cook both the sides by applying butter on both the sides. Serve with raita and/ or pickle. 

Recipe of Kozhi Kundapuri (South Indian style Chicken)

Ingredients

30 grams butter/ ghee
2 tbsp groundnut or sunflower oil
2 medium Spanish onions, chunkily chopped
1 kg chicken drumsticks and thighs with bones, skinless
1/4 tsp salt
1 tsp hot chili powder
1 tsp garam masala
155 ml coconut milk
1 tbsp lemon juice
a few sprigs coriander, roughly chopped

Method

Melt the butter or ghee in a heavy bottom pan with the oil. Tip in the onions. Fry over a medium heat for 6-7 minutes or until lightly fried. Add the chicken and salt and fry for 6 minutes to brown all over. Cover and cook on low heat for 18 minutes or until the chicken is thoroughly cooked. Stir in the chili powder and garam masala and cook, uncovered for a further 3 minutes, stirring frequently. Add 155 ml of boiling water, coconut milk and lemon juice. Simmer for 3 minutes. Garnish with coriander leaves. Serve hot with parottas, elemicha sadam, vendekkai pachadi and thengai chatnil. 

Recipe of Kerela Kozhi Estew (Kerala Chicken Curry)

Ingredients

4 green finger chilies, roughly chopped
1/2 tsp turmeric
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1 tsp peeled and finely grated root ginger
4 garlic cloves, roughly chopped
1/4 tsp salt
4 tbsp groundnut oil
5-6 curry leaves
2-4 cloves
1 large Spanish onion, finely sliced
1 kg chicken drumsticks and thighs. skinned and pricked
200 ml coconut milk
2 green finger chilies, slit lengthwise

Method

In a blender, or with a pestle and mortar, blitz chilies, turmeric, coriander, cinnamon, ginger, garlic, and salt with 1 tbsp of oil and 2 tbsp of cold water to make a coarse paste. Heat the remaining oil in a heavy bottom pan. Add curry leaves, cloves and onion and fry over medium heat for 3 minutes. Add the paste and fry for a minute. Tip in the chicken pieces and fry for 10 minutes on a medium to low heat. Rinse out the blender or mortar that contained the paste with 200 ml cold water. Mix this with the coconut milk. Pour over the chicken and mix well. Cover the pan and simmer for 15 minutes, or until the chicken is cooked. Garnish with green chilies and serve hot with elemicha sadam and cheera thoran. 

Recipe of Mangalorean Kozhi (Mangalorean Chicken)

Ingredients

4 tbsp vegetable oil
4 tbsp natural unsweetened yogurt
1-1/2 tsp coarsely ground black pepper
2 garlic cloves, crushed
1 tsp peeled and finely grated root ginger
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp salt
1 tsp lemon juice
500 grams boneless and skinless chicken breast, cut into 4 cm cubes
1 medium onion, finely chopped
1/2 tsp turmeric

Method

In a bowl, mix together 1 tbsp of oil,the yogurt, black pepper, garlic, ginger, cumin, cinnamon, salt and lemon juice. Add chicken, cover and refrigerate for half an hour to marinade. Heat the remaining oil in a heavy-bottom pan. Add the onion and turmeric. Gently fry for 5 minutes to soften the onion, Add the chicken pieces with the marinade. Fry over a medium heat for 5 minutes until the chicken is golden brown all over, then add 100 ml boiling water and simmer for 10 minutes or until the chicken is thoroughly cooked. Add more water if you like more gravy. Top with a generous grinding of black pepper. Server hot with boiled rice or roti. 

Recipe of Meen Molee ( Fish curry cooked in coconut)

Ingredients

3 garlic cloves
2 green finger chilies
5 cm square of root ginger, peeled
3 tbsp groundnut oil
1 small Spanish onion, finely chopped
5-6 curry leaves (optional)
1/4 tsp turmeric
1/4 tsp salt
200 ml coconut milk
500 grams haddock fillets, cut into 4 cm wide pieces
2 medium tomatoes, coarsely chopped

Method

Mince the garlic, chilies and ginger together in a food processor. Heat oil in a fryer or wok and fry the onion with the curry leaves, if using, for 4 minutes over a medium heat or until the onion is cooked glazed. Stir in the minced garlic mixture with the turmeric and salt. Fry for 2 minutes. Add 100 ml coconut milk with 155 ml boiling water. Simmer for 2 minutes and then add the fish pieces and gently simmer for 5-6 minutes. Add half the tomato and remaining coconut milk and simmer for 3-4 minutes more. Garnish with the remaining chopped tomato. Serve hot with boiled rice.

Recipe of Murg Tandoori

Ingredients

1 kg chicken
4 tbsp natural unsweetened yogurt
1 tsp garam masala
4 tbsp single cream
2 tbsp medium-hot paprika
1 tsp medium-hot chili powder
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
1/2 tsp turmeric
1 tbsp tomato puree
4 garlic cloves, crushed
2 tbsp peeled and finely grated root ginger

Method

Prick the chicken all over and make a few slits about 2 cm long in the skin . Mix all the remaining ingredients into a smooth paste and smother the marinade generously all over the chicken's skin. Cover and refrigerate for 8 hours or overnight.

Preheat the oven to 180 degree centigrade. Place the chicken in a roasting tin and cover with foil. Roast in the center of the oven for 1 hour and 30 minutes. Halfway through cooking, baste with a little of the marinade. Remove from the oven and leave the chicken in a warm place to rest for 20 minutes. Carve and serve either hot or cold with roti and raita. 

Recipe of Dal Makhani

Ingredients:

115 grams whole black lentils

70 grams butter/ ghee

pinch of asafoetida (optional)

1 medium onion, finely chopped

2 green finger chilies, finely chopped

2 garlic cloves, finely chopped

1/4 tsp salt

1/2 tsp turmeric

1/4 tsp hot chili powder

1 tsp ground coriander

1 tsp ground cumin

115 grams cooked kidney beans

1 tsp peeled and finely grated root ginger

1/4 tsp garam masala

2 tbsp single cream

handful of coriander leaves, chopped

Method: 

Check through the black  lentils for stones, place in a sieve and wash under cold running water. Soak the lentils in 285 ml cold water for 8 hours or overnight. Rinse, then place in a saucepan with 400 ml boiling water. Bring to boil. Cover and simmer for half an hour, until the lentils are tender. 

In a pan, melt 50 grams nutter. Add the asafoetida and stir. Tip in the onion, chilies and garlic and gently fry for 7 minutes or until golden, stirring occasionally. Add the salt, turmeric, chili powder, coriander and cumin then the kidney beans (rinsed), lentils and remaining cooking water. Mix and add ginger. Fry over a medium heat for 5 minutes, stirring occasionally.  Add 400 ml boiling water and simmer for 10 minutes. Sprinkle over garam masala and put the remaining butter on top. Swirl in the cream and sprinkle over the coriander.