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  • MASALA FRIED EGGS

    MASALA FRIED EGGS

    MASALA FRIED EGGS

    Fried eggs with added spices
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    Ingredients
      

    • 2 eggs
    • 2 tbsp butter
    • ½ tsp chilli powder
    • ¼ tsp salt
    • 1 tbsp onions (diced)
    • 1 tbsp green coriander (chopped)
    • ½ tbsp green chillies (chopped)
    • A pinch of chat masala

    Instructions
     

    • In a frying pan add butter, once its hot, break the eggs directly into the pan. Sprinkle with salt, chilli powder, onions, green chillies and coriander. Cover and cook on low medium for two minutes or so and flip it once before taking out.
    • Masala egg is ready to eat!

  • Crispy Fried Fish

    Crispy Fried Fish

    Fish marinated in spices, dipped in a batter and then fried – Street food style
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    Servings 10 people

    Ingredients
      

    Marinade-

    • 1 kg boneless tilapia fillets (cut into cubes of about 2”-3”)
    • 4 tbsp lemon juice
    • 4 tsp red chilli powder (adjust according to individual preference)
    • 3 tsp cumin seeds powder
    • Salt to taste
    • 3 tsp garlic paste

    Batter-

    • 1½ cup rice flour
    • 1½ cup water
    • salt
    • 2 tsp chilli powder
    • ¼ tsp deep orange food colouring
    • Oil for deep frying
    • 2 tsp chat masala for garnishing

    Instructions
     

    • Marinate fish with all the ingredients in this section and leave aside for at least an hour. 
    • Prepare the batter with a flowing consistency. It shouldn’t be too thick, just enough to wrap the fish. You will not get a crispy finish if it’s too thick. Rice flour has a tendency to rise when mixed with water. if you mix it and leave aside you might have to add little water before frying because it would thicken a little bit .
    • Heat the oil for frying in a karahi (deep round pan). Once the oil is hot, dip each piece of fish in the batter and fry in batches. Flip the fish pieces once they get crisp on one side else the masala will come off. It takes approximately 5 -6 minutes to fry each batch because fish doesn’t take long to cook.
    • Sprinkle chat masala and serve with green chutney !
  • GAAJAR KA SAALAN

    GAAJAR KA SAALAN

    GAAJAR KA SAALAN

    A simple curry with a combination of chicken/mutton and carrots
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    Ingredients
      

    • 1 chicken (cut into 12 pieces with bones) 

    or

    • 800 g mutton ( medium pieces with bones)
    • 500 g carrots (Peel and remove the middle hard part of the carrot. Cut as shown in the picture)
    • 4-5 green bullet chillies (optional)
    • ½ cup oil
    • 3 tbsp yoghurt
    • 250 g onions (sliced)
    • 3 tsp ginger paste
    • 3 tsp garlic paste
    • 1 tsp zeera (cumin seeds)
    • ¼ cup Chopped green coriander for garnishing

    Dry spices-

    • 3 tbsp dhania powder (coriander powder)
    • 3 tsp Red chilli powder
    • 1 tsp haldi powder (turmeric)
    • Salt to taste 

    Instructions
     

    • In a pot, heat oil and fry onions golden brown. Take them out, add some water to make a fine paste using a blender and keep aside.

    If using chicken

    • In the same oil, fry chicken with cumin seeds, yoghurt, ginger paste and garlic paste. Continue frying on high flame until the water released from the Chicken is dried and the oil separates. Once this is done, add the dry spices including salt and fry for another minute. Keep stirring and maintain the flame to medium-high in order to prevent the masala from getting burnt. 
    • Now add the fried onion paste and the carrots and fry for another 3-4 minutes until the oil starts to separate. Keep stirring at this point as well. 
    • Once you can see the oil separating add at least 1 ½ cup water (approximately) and let it boil. Taste and adjust the salt. Cover and simmer cook (approximately 25-30 minutes) until the chicken and carrots are tender.
    • The water should be enough to let the whole curry simmer cook until the chicken and carrots are tender. Continue this process on low medium heat to get a soft texture of chicken and carrots. 

    If using mutton

    • In the same oil, fry mutton with cumin seeds, yoghurt, ginger paste and garlic paste. Continue frying on high flame until the water released from the mutton is dried and the oil separates. Once this is done, add the dry spices including salt and fry for another minute. Keep stirring and maintain the flame to medium-high in order to prevent the masala from getting burnt. Add fried onion paste and fry till the oil starts to separate, for about 3-4 minutes. Once the oil starts to separate, add 1 cup water (approximately) and let it boil. When it starts boiling cover and simmer cook on low medium heat until the meat is about 75% cooked (Approximately 25-30mins). Once the meat is almost cooked (not completely tender because the rest of it will be cooked with the carrots), take the lid off, add carrots and fry again for few minutes to dry the water and blend in the flavours with the carrots added at this stage. Keep stirring and when you see the oil beginning to separate, add another cup of water and give it a boil. Taste and adjust the salt. Cover and simmer cook on low medium flame until the meat and carrots are tender (approximately 15-20 mins).
    • In both situations, You can adjust the consistency of the gravy according to your preference. Also, if you are adding green bullet chillies just add them in the curry in the last few minutes of cooking before you switch off.
    • You should be able to see the oil beginning to float at the top and a nice reddish-brown colour of the gravy.
    • Garnish with chopped green coriander before serving with chapatis (Indian bread) or plain rice. 
    • This curry also combines really well with zeera rice( flavoured steam rice) or matar pulao (a combination of rice and peas cooked with flavours)

    Notes

    •  Do not fry the onions too dark as it will change the colour of the gravy.
    •  When frying at different stages, make sure the masala is not over cooked by constantly stirring and frying only as much as needed at that stage.
    • Cooking time might vary depending upon the quality of the meat and the vegetable used.
  • GALAWATI KEBAB

    GALAWATI KEBAB

    galawati kebabs

    GALAWATI KEBAB

    A delicacy – Soft mince patty marinated with flavourful spices
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    Ingredients
      

    Marination

    • 1 kg chicken / lamb mince 

    Make sure the mince is without the fat. Preferable to have meat from the lamb leg

    • 150 g raw papaya
    • 2 tbsp fried onions
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tbsp gram flour
    • *3 tbsp Bihari kebab masala ( any company Shan/laziza)
    • 1 tsp each of cumin seed and fennel seed powder
    • 1 tsp red chilli powder 

    This will give you medium spice adjust according to your preference

    • 2 tsp salt (adjust as per taste)
    • 1 cup oil for frying

    For smoky flavour

    • 1 tbsp pure ghee (butter ghee)
    • 1 piece of coal

    Instructions
     

    Pre-praparation

    • Dry roast gram flour in a pan and set aside.
    • Cut in cubes the raw papaya and blend it in a blender with some water. Try not to make it too runny just the amount of water needed to run through the blender.
    • If you do not have fried onions, slice 100g onions and deep fry. Spread them on a plate on a tissue paper to make it crisp.

    Marination

    • Mix all the ingredients from the marination section in the chicken mice, except oil.
    • Run through the food processor to get a creamy mince and all spices blended in.
    • The mince need to be marinated for at least 5-6 hours, if possible overnight.

    For smoky flavour 

    • Burn the coal on a low flame. Once it's fully ignited place it in a small bowl and keep the bowl on the mince. Pour butter ghee on the coal and quickly cover with aluminium foil to lock the smoke in the bowl.

    Frying

    • Heat a non-stick pan and apply little oil with a brush. Keep the heat medium low.
    • Apply some oil onto your palms and pick some mince. Place it on your left palm.  Flatten and shape the patty gently with your finger tips. It will not be possible  to shape them like other kebabs as we are using a very creamy mince.
    • Try your best to get a thin, round shape.
    • Gently slide it on to the pan.
    • Let it get brown on one side.
    • Carefully turn it and cook from the other side as well.
    • Sprinkle little oil after turning.
    • Fry in batches.
    • Serve with parathas (home made flat bread) , frozen malabar or parathas or brioche buns. Add sliced onions , lemon and green chutney 
      galawati kebabs
    •  
      *If you do not get hold of Bihari kebab masala use 
      1 tbsp cumin seed powder 
      1 tbsp fennel seed powder
      1 tsp Garam masala powder
      2 tsp red chilli powder
      Salt to taste 
      This will give you the nearest flavour.
  • GHAR KA KEEMA MATAR

    GHAR KA KEEMA MATAR

    GHAR KA KEEMA MATAR

    Mince cooked with peas-home style
    A traditional simple method of making mince meat
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    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 500 g mince (chicken or mutton)
    • 500 g peas
    • 2 medium size onions sliced
    • 4 tbsp Cooking oil
    • 2 tsp ginger paste
    • 2 tsp garlic paste
    • 2 tbsp yoghurt
    • salt
    • 2 tsp red chilli powder
    • 2 tsp dhania powder (coriander seeds powder)
    • 2 tsp zeera powder (cumin seeds powder)
    • A pinch of haldi powder ( turmeric powder)
    • Fresh green chillies and green coriander for garnishing

    Instructions
     

    • In a pot, fry the onions slightly dark brown in the cooking oil. Keep stirring so the onions get a uniform colour.
      fried onions
    • Add the mince, yoghurt, ginger and garlic paste. Keep stirring to avoid lumps in the mince. Fry until the water that releases from the mince is almost dried.
      frying mince
    • mince fried
    • Add all the dry spices- salt, chilli powder, coriander powder, cumin seeds powder and turmeric. Fry for another few minutes.
      dry spices added
    • Add frozen peas and stir in. Finally add approximately 1 cup water and cover and simmer cook till the mince is soft. First 5 mins on high flame and then let it simmer in the steam for another 20-25 mins or until the mince meat is tender. this might take slightly longer if using lamb/mutton mince.
      Add peas
    • Add water
    • let it boil
    • cover cook
    • Take the lid off .
      If there's still too much water let it dry out on medium heat for few minutes ( depending upon how much extra water is remaining)
      Take the lid off
    • Alternatively, You can always add some, if the water is completely dried out. You must only add boiling water and cook for few minutes to blend it in. Taste and adjust teh seasonings as well. Finish off with a silky finish and garnish with chopped green chillies and fresh coriander.
      Ready to serve

    Notes

    Notes:
    • You can also use freshly boiled peas. Adding potatoes is also a good idea.
    • These mesurements of spices will give you a moderate level of spice.
  • GOBHI ALOO

    GOBHI ALOO

    GOBHI ALOO

    A popular Indian dish made with cauliflower, potatoes and spices
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    Ingredients
      

    • 250 g cauliflower
    • ¾ cup boiled green peas
    • 1 cup potatoes ( peeled and cubed) preferable to use new potatoes or baby potatoes
    • ¼ cup ¼ cup tomato (chopped)
    • 1 tbsp ginger (grated)
    • A pinch of asafoetida (hing) (hing)
    • 4 tbsp cooking oil
    • 2 tsp cumin seeds
    • Salt
    • 2 tsp red chilli powder

    • 1 tsp coriander powder
    • ½ tsp turmeric powder (haldi)
    • 1 tsp dry mango powder (amchoor)
    • ½ cup fresh coriander leaves (chopped) (chopped)
    • 2-3 green chillies (chopped) (chopped)

    Instructions
     

    • Separate the florets in the cauliflower and half them vertically. Chop the stems also into smaller size pieces.
    • In a karahi (deep round pan), heat oil, add cumin seeds and asafoetida. When it starts to splatter add coriander powder, turmeric powder, salt and red chilli powder. Quickly stir and add tomatoes. Fry for a minute. Do this on a low medium flame else the masala will get burnt. Add chopped cauliflower, potatoes, green peas and ginger. Mix in all together. Add 1 cup water and switch the flame to high and cover with a lid. After 5 minutes turn the flame to medium and let the vegetables simmer cook until they are soft. This should take approximately 20 minutes. Check once or twice occasionally in between. When the vegetables are tender take the lid off, turn the flame higher and add dry mango powder. Mix in gently. There should be no water left and should be able to see some oil on the sides. Garnish with coriander leaves and green chillies.
    • Serve with roti or parathas ( homemade Indian bread)!
  • GOURMET BURGER

    GOURMET BURGER

    GOURMET BURGER

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    Ingredients
      

    For the patty-

    • 500 g beef mince (you can also use mutton or chicken mince)
    • ½ cup onion (finely chopped)
    • 3-4 garlic (finely chopped)
    • 2 tsp ginger (grated)
    • 1 tbsp yoghurt
    • ¼ cup grated mozzarella
    • 2 red/green chilli (chopped)
    • Salt to taste
    • 1 tsp black pepper powder
    • 1 tsp crushed chilli flakes
    • 2 tbsp oil
    • 6 Brioche buns

    For sauce-

    • 3 tbsp mayonnaise
    • 1½ tbsp sriracha sauce or any red hot chilli sauce.
    • Mix the two together and keep aside.

    Fillings-

    • Caramalized onions- (Slice 4 medium size onions and saute them in a frying pan in a tbsp of butter and a pinch of salt to add moisture. This process needs to be done on a low medium heat to allow onions to caramelize in their own juice. Keep stirring them and prevent them from sticking to the pan. They will start getting softer. If the water is dried and onions haven’t attained the required golden brown, add little bit of water and continue cooking). 
    • Mushrooms ( slice them and sauce in a pan with butter and some salt and pepper)
    • Lettuce
    • Tomato slices
    • Cheddar cheese slices
    • Onion slices
    • Jalepenos
    • Nachos

    All of the above fillings are optional and could be used according to personal preference.

    • 6 medium size Burger buns 
    • I prefer to use brioche buns if available

    Instructions
     

    • In a pan, with a tsp of oil saute chopped onions, garlic and ginger. Fry them until they become transparent and soft. Mix these and all the other ingredients mentioned in this section, in the mince and prepare round patties.
    • Apply some oil on a frying pan and start frying the patties on medium heat. Keep the flame medium so the mince gets cooked from inside. Turn them and make them brown from both sides. In the end, place the slice of cheese on each patty and take them off the pan after two minutes.
    • Half each bun and toast them from the white side in the same pan as you fried the patty.
    • Spread the prepared sauce on both sides of the bun and place the patty and other fillings of your choice.
  • GREEN CHUTNEY

    GREEN CHUTNEY

    GREEN CHUTNEY

    A spicy dip to accompany traditional Indian snacks and tikka dishes
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    Ingredients
      

    • 1 bunch green coriander leaves
    • ½ bunch mint leaves
    • 5-6 green chillies
    • 3-4 tbsp Lemon juice 
    • 1 tsp cumin seeds
    • salt

    Instructions
     

    • Add some water and grind all these ingredients together into a coarse paste.
      Spinach soup
  • HALEEM

    HALEEM

    HALEEM

    A stew composed of pounded meat and lentils made into a thick paste
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    Ingredients
      

    • 500 g mutton or beef
    • 170 g wheat
    • 3 tbsp barley
    • 2 tbsp gram dal
    • 2 tbsp urad dal
    • 2 tbsp split moong dal
    • 2 tbsp split red lentils
    • 1 sliced onion (65g)
    • 2 tbsp yoghurt
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • ¾ cup (180ml) oil
    • Salt to taste

    Dry spices

    • 1½ tsp red chilli powder
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • 2 tsp turmeric powder
    • ½ tsp garam masala
    • 2 tsp haleem masala (available in different brands)

    Garnishing

    • 2” piece ginger (juliennes)
    • 2 lemons (wedges)
    • 3-4 green chillies (chopped)
    • 130 g onion (sliced and deep fried into golden brown colour) 

    Pre-preparation

    • Wash and soak wheat, barley and all the other lentils for at least 5-6 hours. Best to soak it overnight.

    Instructions
     

    • Boil the soaked wheat, barley and the lentils in a pressure cooker with about 4 cups of water and 1 tsp salt. Its best to use a pressure cooker to shorten the time period. Start cooking on a high flame. After it starts to whistle turn the flame low and let it cook for at least 50 minutes. All the lentils and wheat should be softened and mushy. Use a hand blender to mix in and blend it together nicely.
    • In a separate pot, add cooking oil and fry onions slightly golden. Add meat with ginger garlic paste and yoghurt. Fry till the water released completely dries out. Now add the dry spices except garam masala and fry for few more minutes.
    • Add 2 cups of water and cover cook on low medium flame till the meat softens.
    • Once it cools down take the meat off the bones and get rid of them. Keep aside the meat and the water
    • Mix in the meat, water and the boiled lentils together and let it simmer cook on low flame for at least two-three hours. 
    • Use a hand blender to mix in the ingredients together and makes it easier to get the strands of the meat. Add the Garam Masala powder and leave it to simmer cook. This prolonged cooking will give it the required texture. Taste and adjust seasonings.
    • Its important to cook on low medium flame for a few hours to enhance and blend the flavours together. Keep blending in occasionally using a wooden spoon. This is an important step to get the best taste of this authentic dish. 
    • We prefer slightly grainy texture as you can see. You can continue to cook the grains to completely dissolve them and get a sticky smooth haleem. Serve with the garnishing. 
  • INDIAN STYLE QUESIDILLAS

    INDIAN STYLE QUESIDILLAS

    INDIAN STYLE QUESIDILLAS

    Home made crispy base with a mexican flavoured filling served with crunchy guacamole
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    Servings 2 people

    Ingredients
      

    Base

    • 2 cups flour (normal chapatti flour)
    • Water
    • ½ tsp salt
    • 3-4 tbsp cooking oil ( for frying)

    Filling

    • 400 g 400g chicken breast/paneer (cottage cheese)
    • (saute in a tbsp of butter and boil if using chicken. Paneer doest need any pre-cooking)
    • ¼ cup peppers (mixed colours or any colour, chopped into small cubes)
    • ¼ cup sweet corn
    • The quantities of above ingredients can be used according to personal preference
    • 2 tsp olive oil
    • 1 medium size onion (chopped)
    • 3-4 cloves garlic (chopped)
    • 2 medium size tomatoes (chopped)
    • 2-3 tsp Mexican spice mix 
    • Salt to taste
    • 2 tsp crushed chilli flakes

    Topping

    • 2 tbsp salsa mix (or any other red hot chilli sauce of your choice)
    • Follow the link salsa mix for homemade salsa
    • 1 bunch spring onions (chopped)
    • ½ cup grated cheddar cheese
    • ½ cup grated mozzarella cheese

    Instructions
     

    Base

    • Combine flour and salt. Prepare the dough using water. Not too loose neither too tight. Just so you are able to roll using some flour.

    Filling

    • Shred the boiled chicken, If using paneer mash it and keep aside. In a pan heat oil and saute chopped garlic and onion until they change colour. Add chopped tomatoes and fry for few minutes. Once the tomatoes are cooked nicely (should take 3-4 minutes), add shredded chicken/mashed paneer, peppers and sweet corn. Season with the dry spices-salt, chilli flakes and Mexican spice. Mix it all together nicely. Not much cooking is required at this point. 
    • Divide the dough into portions to roll the base. You will need two portions for each quesadilla. Roll the first one. cook it on a flat pan from both sides and keep aside. Now, roll the second one, when cooked on both sides, spread the salsa mix or whichever sauce you are using, followed by the filling. Top it with both the cheese and spring onions. Quantity of cheese could be varied according to your preference. Finally cover with the set aside base. Use oil and cook from both sides to get a crunchy texture. 
    • Use link crunchy guacamole for the recipe of the dip shown in the pic or the spicy green chutney.

    Notes

    • You can also use any left over chicken to prepare the filling.