Salmon Curry (Salmon Fish in Gravy)

Salmon Curry (Salmon Fish in Gravy)

Quantity: Serves 2

Ingredients

• Salmon Fish: 2 Fillets cut in half
• Onions: 1 medium-sized (Chopped)
• Ginger Paste: 1 tea-spoon
• Garlic Paste: 1 tea-spoon
• Green Chillis: 2 (Finely chopped)
• Yogurt (Curd): 3 table-spoons
• Turmeric Powder: 1/2 (Half a tea-spoon)
• Cumin Powder: 1/2 (Half a tea-spoon)
• Garam Masala: 1/2 (Half a tea-spoon)
• Paanch Foran: 1 pinch
• Black Pepper Powder: 1/2 (Half a tea-spoon)
• Potatoes (Optional): 1/2 (Half; Medium-Sized)
• Lemon Juice: 1 tea-spoon
• Salt: As per taste
• Cooking Oil: For frying

Method

• Wash the Salmon fillets with water and add a pinch of turmeric powder, salt, black pepper powder and lemon juice. Marinate for 10 minutes.
• Heat some cooking oil in a frying pan and fry both sides of the marinated Salmon pieces. Keep it aside on a plate.
• Next, fry the potatoes (optional) with a pinch of salt and turmeric. Keep it aside on a plate.
• Heat some cooking oil in a frying pan and add a pinch of Paanch Foran. When the Paanch Foran starts crackling (popping), add the chopped onions. Fry the onions until they turn light brown.
• Add the ginger-garlic paste and saute well for 30 seconds.
• Add turmeric powder, cumin powder, green chillies and salt and stir well for another 30 seconds. Make sure that the spices do not get burnt. If required, add a little water.
• Add the potatoes (optional) followed by yogurt (curd/dahi) and salt. Saute well for 30 seconds.
• Add Garam Masala and saute for another 10 seconds before adding water (as required) for the gravy.
• Cover the frying pan with a lid and let the contents boil for at least 1 minute.
• Next, add the Salmon pieces to the gravy and cook well for 30 seconds.
• Serve hot with rice or roti (chapati).

Chowlette (Noodle Omlette)

Chowlette (Noodle Omlette)

Quantity: Serves 1

Ingredients

• Chowmein (Noodles): Half a nest/cake
• Eggs: 2
• Onions: Half of a medium-sized onion (chopped)
• Green Chilli: 1 (chopped)
• Ginger: Half a tea-spoon (minced)
• Coriander (Cilantro): 1 table-spoon (chopped)
• Tomato: Half of a small sized tomato (chopped)
• Salt: As per taste
• Sunflower Oil: 1 table-spoon for frying

Method

• Boil the chowmein (noodles) in a sauce-pan with half a tea-spoon of table salt.
• Drain the hot water when the chowmein is well cooked and wash it with cold water. Keep it aside in a strainer.
• Take all the ingrediens except oil and mix them well in a medium-sized bowl.
• Take a wok, heat the oil in it and pour the above mix into it.
• Fold it over from one side when it is almost done and wait until it is thoroughly cooked.
• Serve the chowlette hot with tomato sauce (ketchup).

Egg-Chicken Chowmein (Spaghetti)

Egg-Chicken Chowmein (Spaghetti)

Quantity: Serves 2

Ingredients

• 2 eggs
• 2 nests (cakes) of plain noodles (chowmein)
• 150 gm of minced boneless chicken
• 1 carrot (finely chopped)
• 1 medium-sized red onion (chopped)
• 1/2 (Half) a capsicum (bell pepper) [mix of red, green or yellow - finely chopped; Any 1 colour or all of them can be used]
• 2 green chillies (chopped)
• 1/2 (Half) a tea-spoon of black pepper
• 1 table-spoon of tomato sauce (ketchup)
• 1/2 (Half) a tea-spoon of light soya sauce
• Salt to taste
• Cooking Oil for frying vegetables and noodles

Method

• Take a sauce pan and pour water into it until it is half full. Heat it until the water starts to boil.
• Break two nests of plain noodles (chowmein) and put them into the boiling water. Boil the contents for 5 - 7 minutes with a pinch of salt until the noodles are well cooked.
• Drain the hot water and wash the noodles with cold water. Drain the cold water after washing and spread the noodles on to a strainer for drying. This will prevent the noodles from being sticky.
• Take a wok (Kadai) and pour some cooking oil into it. Heat the wok until the oil is ready for cooking.
• Scramble the eggs with a pinch of salt and keep it aside.
• Fry the minced chicken with a pinch of salt and keep it aside.
• Next, fry all the vegetables (onion, carrot, capsicum) in the same wok with a pinch of salt and green chillies.
• Once the vegetables are well cooked, place the noodles into the wok and mix it well on high heat for about 1 minute.
• Add the sauces (tomato and soya), scrambled eggs, minced chicken, black pepper and salt (as per taste) and mix them well for about 1 minute on high heat.
• Serve the chowmein hot. Enjoy it as it is or with a side dish of chilli chicken.

Mutton Curry (Goat Meat Curry)

Mutton Curry

Ingredients

• Mutton (Khashi/Patha): 600 gm
• Onion: 2 large (finely chopped)
• Ginger-Garlic paste: 1 table spoon
• Tomato: 1 large (chopped)
• Turmeric powder: 1 tea spoon
• Cumin powder: 1 tea spoon
• Red chilli powder: 1 tea spoon
• Green chilli: As per taste
• Cinnamon: 1-inch stick
• Cardamom: 2
• Bay leaves: 3
• Cumin seeds: 1 tea spoon
• Ghee: 1 tea spoon
• Salt: As per taste
• Sugar: 1/2 tea spoon

Method

• Wash the mutton thoroughly in luke-warm water.
• Place the mutton pieces in a bowl and add the following: onion, ginger-garlic paste, turmeric, cumin powder, red chilli powder, green chilli, salt. Mix the ingredients well.
• Take some oil in a pressure cooker and heat it well.
• Add the cinnamon stick, cardamom, bay leaves and cumin seeds.
• Next, place the mutton pieces inside the pressure cooker and cook for 10 mins.
• Add the tomatoes and stir for 5 mins.
• Continue to cook the mutton until a thick gravy is formed.
• Now mix red chilli powder with a little bit of water and add to the mutton.
• Seal the lid of the pressure cooker and let the whistle blow 3 times.
• If the mutton is not sufficiently soft, you may add a few more whistles.
• Add a little bit of ghee and sugar.

Enjoy the mutton with rice, roti or parathas.

Chhanar Payesh (Curd Cheese Dessert)

Chhanar Payesh (Curd Cheese Dessert)

Ingredients

• Chhana (Curd Cheese): 1 Cup
• Milk: 5 Cups
• Cardamom (Elaich): 3
• Sugar: 2 Cups for syrup and 1/2 cup for payesh
• Water: 2 Cups

Method

• Rub the chhana (curd cheese) gently with your hands so that no lumps remain.
• Make small balls out of the chhana.
• Dissolve 2 cups of sugar in 2 cups of water and boil the mixture until you get a sweet syrup.
• Add the balls of chhana into the syrup and boil the contains for 5 mins.
• At the same time, boil the milk in a separate saucepan.
• Take the chhana balls out of the syrup and place them in the boilling milk.
• When the volume of milk reduces by half, add sugar and cardamom (elaich) to it.
• Sugar should be added as per taste.
• Let the payesh cool off before serving.

Tandoori Chicken

Tandoori Chicken

Ingredients

• Chicken Drumsticks: 4
• Tandoori Masala: 2 table spoons
• Ginger paste: 1 tea spoon
• Garlic paste: 1 tea spoon
• Garam Masala: 1 tea spoon
• Curd (Tok Doi): 3 table spoons
• Coriander leaves (Cilantro): 2 table spoons (finely chopped)
• Lemon juice: Few drops
• Turmeric Powder: 1/2 tea spoon
• Salt: As per taste
• Refined Oil or Butter: As needed

Method

• Wash the drumsticks thoroughly in water.
• Take a bowl, place the drumsticks in it and pour all the ingredients on top.
• Before adding the curd (doi), beat it slightly in a separate bowl.
• Marinate the chicken for a minimum for 4-5 hours.
• Take a tray made of aluminium foil and smear it with oil or butter.
• Place the chicken in it.
• Brush the chicken with a little bit of oil or butter.
• Broil the chicken in a convectional oven for 45 mins.
• After every 15 mins, pause the oven and turn the drumsticks on their sides and brush them with a little bit of oil or butter.

Serve the chicken drumsticks on a plate and garnish them with a few drops of lemon juice.

Methi Paratha & Chhola Masala

Methi Paratha & Chhola Masala

Ingredients (Methi Paratha)

• Methi (Malabar) Leaves: 2 Cups
• All purpose Flour (Maida): 3 Cups
• Refined Oil: 1 tea spoon for kneading the dough. The rest is for frying.
• Salt: A pinch of salt
• Water: As required

Method

• Wash the methi leaves and boil them well.
• Take the flour, oil, salt and boiled methi leaves in a bowl and mix them well.
• Make a  soft dough with water.
• For kneading, you can use the same water that you used for boiling the methi leaves.
• Make small balls out of the dough.
• Make the parathas and fry them with oil.

Ingredients (Chhola Masala)

• Chickpeas (Kabli Chhola): 1 - 1/2 Cups
• Onion: 1 large (chopped)
• Ginger paste: 1 tea spoon
• Garlic: 5 cloves (minced)
• Cumin powder: 1 tea spoon
• Turmeric powder: 1 tea spoon
• Red Chilli powder: 1 tea spoon
• Green Chillis: As per taste (chopped)
• Tomato: 1 large (chopped)
• Coriander leaves (Cilantro): 2 table spoons (minced)
• Cooking Oil: 1 table spoon
• Cumin seeds: 1 tea spoon
• Garam Masala: 1 tea spoon
• Lemon juice: Few drops
• Salt: As per taste

Method

• Immerse and soak the chickpeas (Kabli Chhola) in water for a minimum of 3-4 hours.
• Steam the chickpeas in a pressure cooker with a pinch of salt so that they are well-boiled.
• Pour oil in a frying pan and heat the cumin seeds in it.
• Add the onions and saute for 2-3 mins.
• When the onions turn light brown in colour, add the ginger and garlic to it. Saute for another 1-2 mins.
• Add the tomatoes, turmeric powder, red chilli powder, cumin powder and salt to the frying pan and saute for about a minute.
• Add the chickpeas (Kabli Chhola) to the frying pan and mix the ingredients thoroughly. Cook the mixture well for about 5 mins.
• When the chickpeas are done, add 1 table spoon of chopped coriander leaves and Garam Masala, and mix it.
• Server the chickpeas (Kabli Chhola) in a bowl and top it off with 1 table spoon of coriander leaves for garnishing.
• Add a few drops of lemon juice to taste.

Enjoy the hot parathas with chhola masala, pickle, dahi (curd) or any other side dish of your choice.