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.  

Recipe of Orange and Basil Sorbet

Ingredients:

6 oranges (4 juiced and 2 zested)

250 g caster sugar

Basil a large bunch

Method:

Gently heal the sugar with 250 ml water until dissolved, then simmer for two minutes. Tear the basil leaves, add the syrup and infuse until cool. Strain, mix with the orange juice and zest, then churn in an ice-cream maker until frozen, or freeze in a container, stirring once or twice. 

Recipe of Ginger and Sugarcane Sorbet

Ingredients:

400 ml sugarcane juice

40 ml ginger juice or 100 ml ginger ale

40 ml lemon juice

A pinch of black salt

10 g cayenne pepper

1 tbsp honey

4 groundnut chikki pieces

For the garnish:

100 g sugar

100 g sesame (til)

Method:

Whisk in the sugarcane juice, ginger juice or ginger ale, lemon juice, black salt and cayenne pepper. Transfer the mixture to an ice-cream machine and freeze according to manufacturer’s directions. (If you do not have an ice-cream machine, freeze the mixture in a bowl, remove from freezer and mix till it is frothy and the ice is mixed well with the juice). Drizzle a little honey on the serving plate. Place a chikki at the centre and a tbsp. of the sorbet on top. Use a thinly sliced sugarcane stem for decoration. Garnish with berries. For garnish, caramelize 100 g sugar and add 100 g til. Pour the liquid on a flat plate and allow it to cool. Break into pieces ad us on top of the sorbet.

Garnishing Ideas: Bright-colored candies or berries are perfect to garnish this dish. Another idea is to boil some blueberry crush into a thick concentrate. Add pepper powder (a pinch for each glass) and use it to make designs on the plate. Or dip chopped pineapple pieces in sugar syrup and freeze.   

Recipe of Biryani (South Indian Style)

Ingredients:

500 g stewing lamb, cut into bite size chunks

2 tsp adrak lahsun paste

2.5 cm cinnamon stick

2 cloves

4 green cardamoms, seeds only

½ - 1 tsp medium hot chili powder

1 tbsp yoghurt

1 tbsp lemon juice

6 tbsp groundnut oil

½ tsp salt

1 medium Spanish onion, finely sliced

200 g white basmati rice

4 tbsp full-fat or semi skimmed milk

A few saffron strands

15 g butter or ghee

Method:

Mix the lamb with adrak lahsun paste, cinnamon, cloves, cardamoms, chili, yoghurt, lemon juice, 1 tbsp oil and salt. Cover and refrigerate for 30-45 minutes. Heat 3 tbsp of the oil in a small frying pan and fry onions for 5 minutes. Set aside. Rinse rice thoroughly in cold running water and place in a pan with 400 ml boiling water. Cover and boil for 8 minutes or until the rice is half cooked. Gently warm the milk and soak saffron stands for few minutes.

Preheat oven to 180 degree centigrade. Heat the remaining oil in a heavy bottom pan and fry the marinated meat for 15 minutes until well browned. Stir in the fried onion. Grease the base of a large heavy based casserole with butter or ghee. Add the meat mixture followed by the parboiled rice. Pack the rice firmly into the casserole. Pour saffron laced milk over the rice. Cover tightly and bake for 45- 50 minutes. Serve hot with raita and chutni. 

Recipe of Chocolate Mousse

Ingredients:

Hot Milk – 2 cups

Sugar – 1 cup

Plain milk chocolate – 100 grams

Chilled cream – 1 cup

Gelatin – 1 tbsp

Vanilla Essence – 1 tsp

Water at room temperature 1/2 cup

Grated chocolate for garnish

Method:

Pour milk, half the amount of sugar and chocolate into a small pan, which will fit into a bigger one. Pour water into the bigger pan. Put the larger pan on the stove and the smaller one into this. Heat mixture over lower heat, stirring all the time, till the sugar and chocolate have melted. (This process is called double boiling).

Soak gelatin in ½ cup of water. Add the soaked gelatin to the gelatin mixture when it is still warm and continue stirring till it reaches a coating consistency.

Remove from heat, mix in the vanilla and pour into serving bowls. Leave it to cool.

Beat the cream and the remaining sugar till it holds shape. When the chocolate mixture is set, cover with a thick layer of cream (pipe it out so it looks pretty).

Garnish with grated chocolate, chill and serve. 

Recipe of Aviyal

Ingredients:

500 g mixed vegetables (courgettes, green bananas, sprouts cut into 1 inch pieces, peeled potatoes cut into ½ inch cubes, sliced carrots and aubergines and trimmed green beans)

Pinch of turmeric

1 ½ tsp ground cumin

4 green finger chilies, chopped

125 g grated fresh coconut

1 medium Spanish onion, chopped

½ tsp salt

1 tbsp natural unsweetened yoghurt

½ tsp tamarind concentrate

8-10 curry leaves

Method:

Place all the vegetables in a heavy bottom pan, add 255 ml of boiling water and turmeric and simmer for 5-10 minutes or until tender.

Meanwhile, grind cumin, green chilies, 100 g coconut, onion and salt together in a pestle and mortar or blender with about 6 tbsp of cold water to make a coarse paste. Add the paste and yoghurt to the cooked vegetables and stir. Lower the heat and simmer for 2 minutes. Stir in the tamarind and simmer for 4 minutes more. Garnish with the curry leaves and remaining coconut. Serve hot with parottas. 

Recipe of Onion and Tomato Relish with fruits

Ingredients:

1 hot green chili halved lengthwise and deseeded

100 ml fresh lime juice
250 ml water
2 ripe papayas
1 large melon

For Tomato & Onion Salad

Ingredients:
2 blanched, sliced tomatoes
1 onion, Blanched and cut into rings
2 tbsp olive/ salad oil
1 tbsp lemon juice
1 tsp mustard paste
salt and pepper to taste

Method:

Combine the chili, lemon juice, sugar and water in a saucepan. Bring it to boil, cool and strain. Skin, deseed and cut papaya and melon into cubes. Combine the fruit with cooled syrup, season and chill. Arrange the blanched onions and tomatoes on a plate. Whisk all the dressing ingredients, season and spoon over the salad, Chill. Serve the papaya and melon salad with the onion and tomato as side dish.