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  • SHAMI KEBAB

    SHAMI KEBAB

    SHAMI KEBAB

    A popular meat patty from the subcontinent – combination of meat, yellow split gram and spices
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    Servings 25 kebabs

    Ingredients
      

    • 1 kg lamb/beef/chicken (boneless or with bones) 
    • For vegetarian option use brown lentils and soak in water for half an hour
    • 150 g chana daal (yellow split gram soaked in water for at least an hour) 
    • 200 g onions (roughly sliced)
    • 6-8 cloves garlic (peeled)
    • Fresh ginger about 3” piece
    • 2 eggs
    • Cooking oil (for frying kebabs)
    • salt

    Dry roast masala:

    • 1 tbsp cumin seed (zeera)
    • 1 tbsp fennel seed (saunf)
    • 1 tbsp coriander seed (dhania powder)
    • 6-8 cloves
    • 8-10 black pepper
    • 4-5 black cardamom 
    • 6 dried red chilli
    • Roast all these ingredients together. Let it cool and dry grind.

    Green masala:

    • Fresh green coriander leaves 1 bunch (finely chopped)
    • Fresh mint leaves 1 bunch (finely chopped)
    • 1 cup onions (diced)
    • 5-6 Green chillies (finely chopped-optional)

    Instructions
     

    • Boil the soaked chana dal separately with about 1 ½ cup water and some salt and a tsp of red chilli powder until it softens. It might take about 30 minutes. Dry any excess water when boiled. It doesn’t matter if it gets mushy. 
      On the other side, put together meat/brown lentils, onion, garlic and ginger. Add two cups of water and boil until the meat is tender. 
      The time taken will vary according to the meat used. 
      If using lamb or beef it might take about 45-50 minutes and if using chicken about 35 minutes. 
      The brown lentils will take approximately 25-30minutes. Make sure the meat/brown lentil is absolutely soft and properly boiled. If you are using the meat with bones, take the bones out and dry any excess water. 
    • Mix the boiled chana daal and the meat mixture together. When this mixture cools down, add the prepared dry spice and eggs. Now grind everything together. Make sure you grind this mixture without adding any water. This is best done in a food processor. 
      Finally add the green masala by hand evenly in the prepared mixture. 
    • Shape each portion nicely into flat and round patty. In a frying pan put some cooking oil and start frying kebabs. Just use enough oil to make the two sides moist and get a nice crispy golden outer layer. As they are quite soft, turn them carefully when done on one side. Sprinkle some more oil. When done from the other side, take them out. These kebabs must be fried on low to medium heat to get the maximum taste and texture. Serve with onion rings, green chutney and lemon slices.

    Notes

    • Serve with Parathas or Rumali roti (homemade Indian breads)
    • Enjoy Bun kebab (a popular street food) – cut in half and grill the buns using butter on a pan. Spread green chutney on one half of the bun. Place onion rings with the shami kebab on top and place the other half of bun.
    • They can be made in bulk and stored in the freezer. Place them in a tray (not fried) as shown in the picture overnight in the freezer. Once completely frozen transfer them into a freezer bag.
  • SHOLA

    SHOLA

    SHOLA

    A combination of rice and yellow lentils blended with spinach and aromatic flavours. 
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    Servings 6 peoples

    Ingredients
      

    • 500 g chicken (on the bone, cut into medium size pieces) 

    OR 

    • mixed vegetables
    • 150 g yellow lentil (yellow moong beans)
    • 250 g basmati rice
    • 400 g spinach (chopped and washed)
    • 325 g onion sliced 
    • 325 g tomato (diced)
    • 3 tbsp cooking oil (or butter ghee)
    • 2 tsp cumin seeds (zeera)
    • 1 tsp crushed garlic
    • 1 tsp crushed ginger
    • 2 ¼ tsp salt (adjust to taste)
    • 1 ½ tsp red chilli powder
    • ½ tsp turmeric powder (haldi)

    For Garnishing (optional but recommended)

    • Butter ghee
    • Green chilli (finely chopped for extra spice)
    • Crispy Fried onions
    • Mango pickle or any pickle of your choicem

    Instructions
     

    • Combine rice and lentil together. Wash and soak for about 15-20 minutes in luke warm water.
      Meanwhile, in a pot/pressure cooker heat oil or ghee (whichever you are using). 
      Fry sliced onions until light brown.
    • Add chicken followed by crushed garlic and ginger. Fry for 3-4 minutes on high flame drying out the water released from the chicken and when you can see a crispy look on the outer side of the chicken move onto the next step.
      Add tomatoes, salt, chilli powder and turmeric powder. Mix in and fry for literally 2 mins. 
      Add chopped spinach and fry for 6-8 mins until the water released from the spinach is almost dried.
    • Add 500ml water and let it boil. The idea is to cook until the chicken is absolutely tender and falls of the bones easily. I am using a pressure cooker. After adding water, close the lid and let it cook on high flame. When it starts to whistle, turn the flame to low-medium and leave it for at least 15 minutes. Switch off the flame and let it settle naturally.
      If you are using a pot, after adding water let it boil on high flame. Then cover with a lid and let it simmer cook on low-medium flame for at least 25-30 minutes to make the chicken absolutely tender.

    Notes

    • if using mixed vegetables it will take less time to cook. 
    • Take the chicken pieces out in a plate. Use a fork to separate the meat from the bones. At this stage its like shredded chicken. Get rid of the bones and add the meat back to the pot. It doesn’t need to be completely mushy. 
    • Add the soaked rice and lentils and 650ml water. Check the seasoning at this point and adjust if needed.
    • Close the lid again. If using pressure cooker, keep the flame high. when it starts to whistle turn it to low medium and switch off after 8 minutes. Let the steam settle before you open the lid.
    • If using a pot start by cooking on high flame. When it starts boiling, cover with the lid and turn it to low-medium for first 5 minutes and then let it cook on low flame for about 20-25 mins . Make sure the lid is tight and the steam does not escape. Switch off the flame. Check the rice and lentils are completely cooked.
    • Stir gently to give it a mix. It doesn’t need to be completely mushy.
      Serving Suggestion 
    • Serve hot with the garnishing of your choice. 
      Story
    • This is an all time favourite dish of my family. It’s a one pot delicious treat on a lazy weekend afternoon or if you want to treat your friends with something delicious with the least effort. 
    • Going back down the memory lane, my mother- in- law used to make this dish when she needed to clear the fridge and use all the leftovers. It would taste delicious each time, but different, depending upon the left overs added in it. Hence, I came up with a set recipe to get an amazing taste each time. 
     
     
     
     
  • SIMPLY KEBABS

    SIMPLY KEBABS

    SIMPLY KEBABS

    Chicken mince marinated with basic spices and veggies then shaped and pan fried
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    Ingredients
      

    • 1 kg chicken mince
    • 150 g onion (finely diced)
    • 4-5 cloves garlic (finely minced or grated)
    • 2 tbsp grated ginger
    • 2-3 green chillies (crushed)
    • ½ cup coriander chopped

    Dry spices-

    • Salt to taste
    • 2 tsp red chilli powder
    • 2 tsp cumin seeds powder (zeera)
    • 2 tsp crushed coriander seeds (dhania)
    • 2 tsp fennel seeds powder (saunf)
    • 1 tsp pomegranate seeds powder (optional)
    • you can dry roast the seeds together and dry grind into a coarse powder or use powders.
    • Cooking oil for pan frying the kebabs

    Instructions
     

    • Marinate mince with all the ingredients including all the dry spices. Mix in really well everything together. Leave aside for couple of hours if possible. If not, you can make them straightaway after marinating, they still taste very flavourful and juicy.
  • SPINACH AND SUN DRIED TOMATO SANDWICH

    SPINACH AND SUN DRIED TOMATO SANDWICH

    SPINACH AND SUN DRIED TOMATO SANDWICH

    toasted sandwiches with a creamy filling and a chilled mango and yoghurt drink
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    Ingredients
      

    • 8 slices bread
    • 1 tbsp butter
    • 1 cup grated mozzarella

    For the filling:

    • 3 tbsp mayonnaise
    • 2 tbsp cheese spread
    • ½ tsp mustard paste or sauce
    • 3 tbsp spinach (chopped and blanched*)
    • 4-5 sundried tomatoes (cut into long, thin slices)
    • 2 tbsp sweet corn
    • 1 chicken breast boiled and shredded (optional)

    Seasoning

    • Salt
    • 1 tsp black pepper powder
    • 1 tsp dried oregano

    Instructions
     

    • Spread butter on each slice on one side and keep aside. Combine well all the ingredients from the fillings section. Add the seasonings as well.
      Prepare the sandwiches by placing the filling on the side which is not buttered. Spread grated mozzarella on top of it. 
      Now close it with side which is not buttered. In other words, the buttered side of both the slices in the sandwich should be facing the griller. 
      Place the sandwiches on the griller and toast them. They can be also be eaten without toasting them. Still tastes really delicious.

  • MANGO LASSI( AS SEEN IN THE PIC)

    MANGO LASSI( AS SEEN IN THE PIC)

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    Ingredients
      

    • 2 glasses milk
    • 3 tbsp mango pulp
    • 3 tbsp yoghurt
    • 4 tsp sugar
    • 1/2 cup ice

    Instructions
     

    • Combine all the ingredients and use a blender to mix it all together. Serve chilled
  • SPINACH SOUP

    SPINACH SOUP

    SPINACH SOUP

    Pureed spinach with added flavours topped with roasted pistachio and herbs
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    Servings 3 peoples

    Ingredients
      

    Soup

    • 500 g fresh spinach (washed and roughly chopped)
    • 1/2 cup leeks (sliced)
    • 1 tbsp butter
    • 1 tsp cumin seeds
    • 1 small Onion (finely chopped)
    • 3-4 cloves garlic (finely chopped)
    • 1 green chilli (chopped)
    • 3-4 black pepper corns
    • salt to taste
    • 1 cube chicken/vegetable stock
    • 1 cup milk
    • 1 tbsp fresh cream

    Topping

    • 1/4 cup pistachios
    • 2 tbsp minced parsley or green coriander
    • 1 tbsp lemon juice
    • 1 clove garlic minced
    • 1 tbsp olive oil
    • pinch of salt

    Instructions
     

    Soup

    • In a pan heat butter and splatter cumin seeds. Saute onion, garlic , leeks and green chilli for just 2-3 minutes. We do not need to brown them. Just to release some flavour from these veggies. Add spinach leaves and cook for 2-3 minutes again. Do not overcook, as it will spoil the colour of the soup. Add pepper corns, 1 cup water and give it a boil for few minutes. 
      Cool down the boiled ingredients and blend in a mixer to make a smooth puree. If you feel there's too much water, leave it in there, the consistency can be adjusted by cooking later.
      Transfer the puree into the pot again. Start cooking and once it starts bubbling add milk, salt and chicken/vegetable stock cube. Let it boil for at least 6-8 minutes. Taste and adjust the seasoning as well as the consistency of the soup according to your preference. You can add some more water if need be and simmer for few minutes.
      Finish off by adding cream to the soup. No cooking is required after adding cream.

    Notes

    Topping: 
    • Roast the pistachios in a pan and crush them. Mix in with minced parsley or coriander, lemon juice, minced garlic and salt. Mix in nicely and garnish the soup with this mixture while serving individual portions.
  • STEAMED FRITTERS

    STEAMED FRITTERS

    STEAMED FRITTERS

    A light snack made with a combination of rice and lentils
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    Ingredients
      

    • 2 cups rice flour
    • ¾ cup white Urad daal (split black gram)
    • Soak it for few hours and blend it in a mixer . Use the food processor because can’t use much water to mince it. Just use very little to move the daal in the processor.
    • 1 cup oil
    • 2-3 tsp salt
    • 2 tsp chilli powder
    • 1 tsp cumin seed powder
    • 1 tsp fennel seeds powder
    • 1 tsp coriander powder
    • A pinch of asafoetida
    • 1 tsp carrom seeds

    Instructions
     

    •  Mix rice flour in 2 cups water, 1tsp salt, 1 tsp chilli powder and carrom seeds. Whisk it together nicely.
      In a deep round pan add a tbsp oil. It’s preferable to use a non stick pan. When it’s hot add the rice flour mixture and let it thicken on low medium heat. You need to constantly stir and not let it go.
      Once it’s thick like dough transfer it to a greased plate and roll it to make a dough.
  • SWEET AND SOUR CHICKEN

    SWEET AND SOUR CHICKEN

    SWEET AND SOUR CHICKEN

    An indo Chinese dish with sweet and tangy flavour
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    Servings 5 peoples

    Ingredients
      

    • 1 kg chicken boneless thigh fillet (cut into medium pieces)

    For chicken:

    • Oil for deep frying 
    • 1 egg
    • 4-5 tbsp cornflour
    • Salt
    • 2 tsp Chilli powder
    • 2 tsp ajinomoto (flavour enhancer)

    Instructions
     

    • Heat oil in a deep frying pan (Karahi). Fry the chicken pieces one by one in batches. Start frying on high flame, after few minutes when the coating gets crispy, fry it on low medium flame so the chicken gets cooked from inside (approximately 5-6 minutes) and then again on high flame for few minutes before taking it out. This process of frying will make the chicken crispy from outside and yet juicy and tender from inside.
    • For the sauce, its best to use a wok. Make a paste of the cornflour in 1/4 cup water and keep aside. In a wok, start by heating oil and splatter sesames seeds. Saute chopped garlic and the whites of the spring onion. Flame needs to be medium to high at this point because we don’t want any release of water from the onions. When they turn brown add the spices and all the sauces in this section except cornflour and spring onions. 
    • Quickly stir and add 1 cup water(approximately). Add the cornflour paste and quickly stir to thicken the sauce.
      At this point, you can adjust the quantity of water and the quantity of cornflour according to your required consistency. You can add more water if you want gravy and also cornflour paste to thicken it. Check the seasonings also and adjust. I have kept the sauce with a semi-dry consistency, just enough to wrap the chicken, as you can see in the picture below. For this consistency the measurements given should be fine.
    • Add the chicken pieces and mix in the sauce. Cover and simmer for just about 4-5 minutes. This is just to blend in the sauce and chicken together. Switch off the flame and finally mix in the spring onions. 
    • Serve with stir fired rice.

    Notes

    • Make sure the chicken pieces are not too small as they become chewy after frying. If they are too big then it might not get cooked from inside properly. Its important to get the right size of chicken pieces to get the required texture of the dish.
    • When doing Chinese cooking, its advisable to keep all the ingredients ready as its mostly done on high flame and requires quick cooking.
    • This recipe can be varied in different ways by just adjusting the consistency of the sauce. Can be served as a snack or a starter by making the sauce without the cornflour. Make the sauce as in the recipe but without cornflour paste and toss in the fried chicken pieces. Cover with lid and leave it on medium heat for 6-8 minutes. Add in with green part of spring onions before serving. 
  • SWEET AND SOUR PANEER

    SWEET AND SOUR PANEER

    SWEET AND SOUR PANEER

    An Indo-Chinese dish made with cottage cheese in a sweet and tangy sauce
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    Servings 3 peoples

    Ingredients
      

    • 250 g paneer/cottage cheese (cut into 1” cubes)

    For paneer:

    • Oil for deep frying 
    • 2 tbsp cornflour
    • Salt
    • 1 tsp Chilli powder
    • 1 tsp Ajinomoto (flavour enhancer/monosodium glutamate)
    • 1 tbsp light soya sauce (use ½ tbsp if using dark soya sauce) 
    • 2 tsp garlic paste or crushed garlic
    • Marinate paneer with the above ingredients (except oil) and set aside for at least half an hour to allow the coating to wrap on paneer. 

    For the sauce:

    • 3 tbsp cooking oil
    • 1 bunch spring onions (chop and keep the white and greens separate)
    • 2 tsp garlic cloves (finely chopped)
    • 1 tsp sesame seeds
    • Salt
    • 1 tsp crushed chilli flakes
    • 1 tbsp tomato paste

    or

    • ¼ cup tomato puree
    • 1 tsp honey
    • 1 tsp vinegar
    • 1 tbsp Szechuan sauce
    • 2 tbsp Thai sweet chilli sauce (optional)
    • Recommended to use as it adds a very balanced sweet and tangy flavour.
    • 2 tbsp cornflour 

    Instructions
     

    • Heat oil in a deep fry pan. Deep fry the paneer pieces one by one in batches on a medium high flame. 
      For the sauce, its best to use a wok. Make a paste of the cornflour in ½ cup water and keep aside. In a wok, start by heating oil and splatter sesames seeds. Saute chopped garlic and the whites of the spring onion. Flame needs to be medium to high at this point because we don’t want any water to be released from the onions. When they turn brown add the spices, vinegar and all the sauces in this section except cornflour. 
      Quickly stir and add 1 cup water(approximately). Add the cornflour paste and quickly stir to thicken the sauce. Taste the sauce. You can adjust the sweetness and tanginess according to your taste. Add more or less of the sauces, as you prefer!
      At this point, you can also adjust the quantity of water and the quantity of cornflour according to your required consistency. 
    • Add paneer pieces and mix in the sauce. Not much cooking is required at this point. Just mix it in with the sauce properly, as it starts to boil, mix in the green part of the spring onions and switch off the flame. 
    • Serve with stir fired rice and Hakka Noodles.

    Notes

    • This recipe can be varied in different ways by just adjusting the consistency of the sauce. Can be served as a snack or a starter by making the sauce without the cornflour. Make the sauce as in the recipe but without cornflour paste and toss in the fried paneer pieces before serving 
       OR   
    • With a thicker sauce in a semi dry consistency. Use half the quantity of water and cornflour paste for this consistency. 
  • SWEET CORN SOUP

    SWEET CORN SOUP

    SWEET CORN SOUP

    Chinese style soup 
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    Ingredients
      

    • 500 g Chicken (with bones)
    • ½ cup Sweet corn (boiled)
    • 1 tbsp Butter
    • 3 tbsp Cornflour
    • 2 Eggs
    • 3-4 crushed green chillies
    • 4 cloves garlic (finely chopped)
    • 2 tbsp onion (finely chopped)

    Seasonings

    • 1 tsp Salt (adjust to taste)
    • ½ tsp Black pepper powder
    • 1 tsp Chinese salt/flavour enhancer/mono sodium glutamate

    Garnishing

    • Chinese green chilli sauce
    • Available in supermarkets. This flavour of sauce compliments the soup really well and adds a spicy kick to the soup (if preferred)
    • Finely chopped Spring onions (optional)

    Instructions
     

    • Sauté chopped onion, garlic and green chillies until transparent (2-3mins). Do not brown it, will affect the colour of the soup.
      · Add chicken and fry for another few minutes.
      If I am making a chicken recipe for guests normally separate the less meaty pieces and keep them aside for soups and stocks. Hence using them in this soup here with some boneless chicken to add more meat.
      · Add water ( approximately 1 litre, you can adjust this quantity of water)
      · Season with salt and Chinese salt. Not pepper at this stage!
      · Bring it to boil and cover cook for at least 25-30 mins. Until chicken is absolutely soft.
      · Meanwhile grind the sweet corn coarsely in a blender (not completely blended)
      · Take the chicken pieces out from the water. Pull out the bones and shred the meat.
      · Add chicken and sweet corn back to the stock. Bring it to boil.
      · Mix cornflour in ½ cup water and add to the soup. Stir in quickly to avoid lumps. This will thicken the soup. 
      · Season it with black pepper powder.
      · Turn the flame low. Whisk the eggs and add to the soup. Again stir in gently. You will see threads of egg which means they are cooked. This takes literally a minute. Taste and adjust the seasoning.
      · Hot flavourful Soup is ready to serve with green chilli sauce !