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Potatoes in Hot Red Sauce Recipe

Ingredients:

• 1 tsp Sugar
• 4 Garlic pods
• 4 Curry leaves
• ¼ tsp Asafoetida
• 1½ tsp Cumin seeds
• 6 tbsps Vegetable Oil
• 2 tbsps Tomato puree
• Salt according to taste
• 450 gms Small New Potatoes
• 4 tbsps Thick Tamariand juice
• Fresh Coriander sprigs to garnish
• 25 gms Dried Red Chillies, Preferably Kashmiri

Method:

1. Boil the potatoes until they are fully cooked, ensuring they do not break. To test, insert a thin sharp knife into the potatoes. It should come out clean when the potatoes are fully cooked. Drain well.
2. Soak the chillies for 5 minutes in warm water. Drain and grind with the cumin seeds and garlic to a coarse paste using a pestle and mortar or food processor.
3. Heat the oil in a frying pan. Fry the paste, tamarind juice, tomato puree, curry leaves, salt, sugar and asafoetida until the oil separates. Add the potatoes. Reduce the heat, cover and simmer for about 5 minutes.
4. Garnish and serve.

Sweet and Sour Vegetables Recipe

Ingredients:

• 8 cubes Paneer
• 4 Salad Tomatoes
• 8 Pineapple chunks
• 8 Cauliflower Florets
• 1 Green Pepper, cut into squares
• 1 Yellow Pepper, cut into squares


Seasoned Oil

• 1 tsp Salt
• 1 tbsp Soya Oil
• 2 tbsp Chilli Sauce
• 1 tbsp Clear Honey
• 2 tbsps Lemon juice
• 1 tsp Black Peppercorns, crushed

Method:

1. Preheat the grill to hot. Thread the prepared vegetables, pineapple and the paneer onto 4 skewers, alternating the ingredients. Set the skewers on a flameproof dish or grill tray.
2. In a small mixing bowl mix all the ingredients for the seasoned oil. If the mixture is a little too thick, add 1 tbsp of water to loosen it.
3. Using a pastry brush, baste the vegetables with the seasoned oil. Grill under the preheated grill for about 10 minutes until the vegetables begin to darken slightly, turning the skewers to cook evenly.
4. Serve on a bed of plain boild rice.

Balti Chicken Recipe

Ingredients:

• 1 tsp Salt
• 3 tbsp Corn Oil
• 3 Onions, sliced
• 1 tsp Garlic pulp
• 1 tsp Ginger pulp
• 1 tsp Chilli powder
• 1 tsp Garam Masala
• 4 tbsp Lemon juice
• 4 Black Peppercorns
• 2 tbsp Natural Yogurt
• 1 inch Cinnamon stick
• 2 Black Cardamon pods
• ½ tsp Black Cumin seeds
• 2 Green Chillies, chopped
• 3 Tomatoes, halved and sliced
• 1½ kg Chicken, cut into 8 pieces
• 2 tbsp Fresh Coriander, chopped

Method:

1. Wash and trim the chicken pieces, and set to one side.
2. Heat the oil in a large karahi or deep round-bottomed frying pan. Throw in the onions and fry until they are golden brown. Add the tomatoes and stir well.
3. Add the cinnamon stick, cardamoms, peppercorns, black cumin seeds, ginger, garlic, garam masala, chilli powder and salt. Lower the heat and stir- fry for 3-5 minutes.
4. Add the chicken pieces, 2 at a time, and stir-fry at least 9-10 minutes or until the spice mixture has completely penetrated the chicken pieces.
5. Add the yogurt to the chicken and mix well.
6. Lower the heat and cover the pan with a piece of foil, making sure that the foil does not touch the food. Cook very gently for about 15 minutes, checking once to make sure the food is not catching on the bottom of the pan.
7. Finally, add the lemon juice, fresh coriander and green chillies, and serve at once.

Baked Potatoes Recipe

Ingredients:

• 400 grams Sliced Potatoes (preferably small sized)
• 1/4 tsp Dill
• 1/4 tsp Chives
• 1/4 tsp Oregano
• 2 tsps Salt
• 3 tsps Butter
• 1/4 tsp Red Chilly Flakes
• One tbsp Olive oil

Method:

1. Mix Dill, Chives, Oregano, Red Chilly Flakes and Salt in a bowl and pour olive oil into it. Mix them well and then add one tea spoon butter into it.
2. Mix all these ingredients and put them in a Oven safe dish over the sliced potatoes. Pour 2 tea spoon butter on top.
3. Bake it at 220 degree for 20-25 minutes or until golden brown.
4. Serve it hot as an accompaniment to any dish.

Stir Fried Greens with Mushrooms Recipe

Ingredients:

• Mushrooms cut into 2 even pieces
• Asparagus
• Snow Peas
• Baby Corn sliced into halves
• One tbsp Garlic, finely chopped
• 1/2 tsp Salt
• One tbsp Olive Oil

Method:

1. Heat Olive oil in a non-stick pan.
2. Add thinly cut pieces of garlic into it. Stir till golden brown.
3. Add salt and all the vegetables. Stir for not more than 10 minutes.
Serve it as an accompaniment to a snack or a main meal.

Baked Vegetables Recipe

Ingredients:

• 2 tbsp Butter
• 1 tbsp Plain Flour
• 1/2 to 2 Cups of Milk
• 1/4 tsp Mustard Powder
• 1/2 tsp White Pepper Powder
r
• 1/2 cup Grated CheddarCheese
• 1/2 cup of Bread crumbs
• 1/2 cup Mixed Vegetables Bar Boiled (Carrot, Peas, Cauliflower, Potato, Sweet Corn)
• Salt to taste

Method:

1. Melt Butter in a pan, add flour and cook for about 2 minutes, without browning while stirring.
2. Remove from heat and gradually add milk, mix until it is well blended.
3. Return to heat and cook slowly until sauce thickens.
4. Remove from heat add salt, pepper, mustard powder and mix well.
5. Mix boiled vegetables in the sauce and then transfer it in a Baking Dish.
6. Cover with a thin layer of bread crumbs.
7. Put a layer of grated cheese over it.
8. Bake in the Oven till it turns Golden Brown.

Butter Chicken Recipe

Ingredients:

• 1 Tandoori Chicken (Buy cooked from market)
• 3 tbsp Chopped Garlic
• 2 Green Chillies, 2 finely chopped
• 1/4th tsp Ground Red Chillies
• 1 tbsp Olive oil
• 70 grams Butter
• 70 ml Milk
• 3/4 tsp Kasoori Methi
• 1/3 tsp Salt
• 2 pinches Sugar, Powdered

Method:

1. Heat Olive Oil in a non-stick pan. Add garlic into it. When it turns into golden colour, add Kasoori Methi, green chillies and add 1/3rd of butter into it.
2. After heating them together for 5 minutes, add salt, red chillies, milk and sugar into the mixture.
3. Then add the Tandoori Chicken into it. After around 2-3 minutes, add rest of the butter into the whole mixture.
4. Heat for another 2 minutes and serve preferably with plain Nan or any other Indian bread.

Tip: Wash Kasoori Methi in running water by putting it in a sieve to remove foreign particles.

Mutton Kathi Roll Recipe

Ingredients:

• 750 grams Boneless Goat Meat
• 4 Medium sized Onion,Finely Chopped
• 3 tsp Garlic, Finely Chopped
• 2 tsp Ginger, Finely Chopped
• 4 pieces Red Chillies, Uncut
• 3/4 tsp Turmeric Powder
• 3 pieces Green Chillies, Finely Chopped
• 3/4 tsp Coriander powder
• 1/2 tsp Red Chilly Flakes
• 6 pieces crushed Black Pepper Pods
• 2 pieces crushed Black Cardamom
• 4 pieces crushed Green Cardamom
• 5 pieces crushed Cloves
• 2 small sticks, Cinnamon
• 2 leafs Bay Leaves
• 3-4 tbsp Olive oil

For the Roll

• 1 Egg
• 2 Tea Cups Maida
• 1 Tea Cup Wheat Flour
• 2 pinch Ajwain
• 1/2 tsp Salt
• Milk for dough

Method:

1. Heat Oil in a non-stick pan
2. Add Red Chillies into it. Add onions after about 1 minute. Roast till golden brown and then add chopped garlic and ginger. Roast till everything is golden brown.
3. Add green chillies and tomatoes into it. Keep roasting till it turns until the tomatoes lose its red colour
4. Then add rest of the ingredients except the mutton chunks and turn heat to slow. After mixing for 2-3 minutes, add mutton into it. Roast it for at least 1/2 hour at low heat.
5. Add 1/2 cup water and cook it in a pressure cooker for around not more than 5 minutes. Open the cooker lid and roast for another 5 minutes or till the gravy is thick.

For the Roll
6. Add salt to the wheat flour,ajwain and maida, combine, slowly add milk to form a soft yet slightly firm dough. Cover and let it rest for another 20-30 minutes
7. Next Pinch a large lemon sized ball of dough,with the help of oil and roll out the dough to form circles
8. Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft
9. Ready to Eat: Place 2-3 tbsp of mutton filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll and lock it with a tootpick.

Fried Fish Recipe

Ingredients:

For Fish

• 1 kg Fish (Either with bones and Skin; or boneless)
• You can chose between Sole, Singhara or Malhi or any locally available fish variety
• 2 tbsp Crushed Garlic
• 1/2 tsp Red Chili Flakes
• 1/2 tsp Ground Coriander
• 2 tbsp Lemon Juice
• 1½ tsp Salt

For Mint Chutney:

• ½ of a cup of Mint leaves, separated from stems
• ¼ of a cup of Coriander leaves, separated from stems
• 1 Red or Green chili pepper chopped
• 1½ tbsp of Red onion chopped
• 3 tbsp of lemon/Lime juice
• 5 tsp of water, or 2 tsps of water and 1 tbsp of plain yogurt
• Salt and pepper to taste

Method:

For Mint Chutney:

1. Wash the greens in cold water.
2. Blend all of the ingredients together on medium speed in a blender; blend until the mixture has a smooth consistency.
3. Pour the mixture into a bowl, and serve.

For Fried Fish:

4. Add everything except the fish and mix it properly in a bowl.
5. Add fish to this marination. After mixing it, keep it in a fridge for at least 2 hours.
6. Heat oil in a frying pan. Deep fry the fish not more than 4-5 pieces (or as per the size of the pan) at a time at medium heat. Fry till golden brown.
7. Serve with green mint chutney, mustard sauce, mayonnaise or any other dip. The fish tastes excellent if served with vinegar onions, vinegar garlic and mint leaves

Chilly Soya Recipe

Ingredients:

• 200gms Soya Chunks
• 2 Onions, sliced
• 2 Green Capsicums, sliced
• 2 sliced Tomatoes
• 3 choped Green Chillies
• 2 tbsp Soya sauce
• 3 tbsp Chilli Sauce
• 2 tbsp Tomato Sauce
• 1 tbsp Vinegar
• 1/2 tsp Kitchen King Masala
• 2 tbsp Corn Flour
• 4 tbsp Maida
• 1 ½ tbsp Crushed Ginger
• 1 ½ tbsp Crushed Garlic
• 1/2 tsp Black Pepper powder
• 1 tsp Salt
• Water
• Vegetable Oil for cooking and Deep Fry

Method:

1. Soak the soya chunks in warm salted water for about 10 to15 minutes.
2. Strain off the water,add corn flour ,1/4 tsp salt and 1/4 table spoon of pepper powder ,water to it and marinate it well.
3. Deep Fry marinated soya chunks till it becomes slightly golden brown in color.
4. With another put 4-5 tbsp oil add crushed ginger and garlic and saute for 2 to 3 minutes.
5. Then add sliced onion, capsicum, tomato, green chilly and saute for about 5 to 6 minutes.(No need to cook until onion becomes brown)
6. To this add soya sauce, chili sauce, tomato sauce, vinegar, salt and 1/4 table spoon of black pepper powder kitchen king and saute till it blends in well
7. Add the fried soya chunks to this give a good stir, close the lid and keep in low flame for about 8 to 10 minutes.
8. Stir in between so that all the sauces gets into the soya chunks.
9. Serve hot with Green Mint Chutney.

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