Marut Sikka's finger-lickin' recipes

Marut Sikka | May 09, 2008 12:03 IST
 



On popular demand we bring to you food maestro Marut Sikka's exotic Indian recipes.

Fish and Tomato Salan
Ingredients
½ kg ripe tomatoes
1 large piece of kingfish
2 tbsp desi ghee
2 tsp fennel powder
1 tbsp of saunth
1 tsp turmeric powder
½ tbsp refined oil
2 tsp ginger and garlic paste
1 large onion finely chopped
2 tsp turmeric powder
1 tsp red chili powder
1tsp black pepper powder
Salt & water
Method
Blanch ½ kg ripe tomatoes
Now take kingfish, cut it into equal size pieces
Now pre-marinate these pieces with 2 tsp fennel powder, 1 tbsp of saunth, 1 tsp turmeric powder, ½ tbsp refined oil and salt. Leave it for 30 minutes.
Take the peel off the tomatoes and blend them to make a thick puree
Heat 1 tbsp desi ghee in a pan and add 2 tsp ginger and garlic paste
Once the ginger and garlic turns brown add chopped onions. Sauté
Add 2 tsp turmeric powder, 1 tsp red chilli powder and the tomato puree. Sauté for sometime
Now add the marinated fish pieces to the cooking mixture
Add some salt and water
Add about 1 tsp of garam masala
Cook it for some time
Now add 1tsp black pepper powder, stir it gently. Sauté for some time
Take it out and serve hot

Keema Pulao
Ingredients
500 gram rice
2 tsp cumin seeds
2 tsp coriander powder
3-4 pods of green cardamom
3-4 sticks of cinnamon
2 tsp mace
Few black pepper corns
5-6 cloves
1 black cardamom
1 cup almonds
5-6 raisins
1 cup yoghurt
2 tbsp desi ghee
1 cup sliced onion
1 tbsp garlic paste
½ the amount ginger paste
2 tsp coriander seed powder
1 tsp red chilli powder
½ kilo lamb keema
1 glass of milk
50 grams of butter
1 tbsp rose water
5-6 mint leaves
1 finely sliced ginger
Salt & water
Method
Take 500 gram rice, wash it properly and soak it in some water
Dry roast a handful of cumin seeds, equal amount coriander powder, 3-4 pods of green cardamom, 3-4 sticks of cinnamon, 2 tsp mace, few black pepper corns, 5-6 cloves and 1 black cardamom
Cool it and grind it into a nice fine powder
Also blanch 1 cup almonds in water
As the skin starts puffing up take them out and peel them
Cut them into small pieces
Take 5-6 raisins and finely chop them
Heat 1 tbsp desi ghee in a pan, add 1 cup sliced onion. Cook on low heat
Take 1 cup of yoghurt, 1 tbsp garlic paste, ½ the amount ginger paste, 2 tsp coriander seed powder and 1 tsp red chilli powder
Whisk nicely to remove all the lumps
Now add it to the onions. Cook for 2 minutes
Add ½ kilo lamb keema, sauté
Add salt and 3 heaped tsp of garam masala made above
Roast the mixture for sometime
Add 1 cup of water and allow it to simmer for sometime
Transfer the keema to another pan
Add 1 glass of milk, 50 grams of butter and the chopped almonds and raisins
Boil the rice. Add 1 tbsp rose water and some salt. Stir
Take ½ of the keema jhol just made, put ½ the rice into the jhol
Add some mint leaves, finely sliced ginger
Put rest of the jhol on top and then finely mix with rice
Cover it and allow it to cook
Serve hot

Potato and Pineapple Raita
Ingredients
3 boiled potatoes
1 fresh pineapple
1 cup yoghurt
1 tsp red chilli powder
1½ tsp roasted cumin seed powder
Salt
Method>
Take 3 boiled potatoes, peel it and cut into small dices
Take a fresh pineapple and cut it into fine small pieces
Take 1 cup yoghurt add diced pineapple pieces, diced potatoes, 1 tsp red chilli powder, 1½ tsp roasted cumin seed powder and salt according to taste. Mix together all the ingredients
Now keep in the refrigerator to cool
Serve chilled

Fish Curry with Lotus Stem
Ingredients
2-3 kingfish
2 large onions
5-6 cloves of garlic
2 quartered big onions
50 grams of red chillies
25 grams of cinnamon and black cardamom
25 grams of green cardamom and dry ginger powder
25 grams of black cumin seeds
2 tbsp desi ghee
Few pieces of Kokum
1 lotus stem
1 tsp turmeric powder
2-3 cinnamon sticks
3-4 green cardamoms
4-5 cloves
1 piece of black cardamom
1 tbsp garlic paste
1 tsp dry ginger powder
Cooking oil
Salt & water
Method
Take 2-3 kingfish, wash it and cut it into equal size pieces
Rub the fish pieces with some salt. Keep them for 15 minutes
Heat some oil in a pan and fry the fish pieces
Once they turn golden brown take them out in a bowl
Now take 2 large onions and dice them into thin long slices
Fry these onion slices in oil
As the onions turn golden brown take them out
Take 5-6 cloves of garlic, 2 quartered big onions, 50 grams of red chillies, 25 grams of cinnamon and black cardamom, 25 grams of green cardamom and dry ginger powder and 25 grams of black cumin seeds
Add some water and blend all the ingredients together in the mixer to make a thick paste
Now take few pieces of Kokum, boil water in a pan and add Kokum to it. This is done in order to extract the essence out of it.
Once the Kokum essence gets extracted in the water, take them out. Discard the Kokum pieces
Take the fried onions and blend them in the mixer to make a fine paste
Take 1 lotus stem, peel it nicely and cut it into diagonal pieces
Heat 1 tbsp oil in a pan, add 2-3 cinnamon sticks, 3-4 green cardamoms, 4-5 cloves, 1 piece of black cardamom. Sauté
Moment they start to splutter add 1 tbsp garlic paste
Once the garlic starts turning brown add the lotus stems, 2 tsp turmeric, and 1 tsp red chilli powder. Sauté
Now add 1 tbsp vadi masala made above. Sauté for some time
Now add the Kokum essence water, stir gently and cook for some time
Now add the brown onion paste. Sauté for some more time
Now add the fish pieces, mix it and then add 1 tsp dry ginger powder and some salt. Sauté. Keep for 2 minutes
Serve hot

Kashmiri Chicken Pulao
Ingredients
500 gram rice
6-7 chicken thighs 2 tsp of cumin seeds
2 tsp coriander powder
3-4 pods of green cardamom
3-4 sticks of cinnamon
2 tsp mace
Few black pepper corns
5-6 cloves of chopped garlic
5-6 raisins
1 cup yoghurt
2 tbsp desi ghee
1 cup sliced onion
2 tsp coriander seed powder
1 tsp red chilli powder
1 finely sliced ginger
Cooking oil
Salt & water
Method
Take 500 gram rice, wash it properly and soak it in some water for 20 minutes
Take 6-7 chicken thighs and cut it into even size pieces
Now wash these pieces well and drain the excessive water out, nicely
Take 1 cup of yoghurt and add salt, 1 tsp red chilli powder, 1 tsp turmeric powder, 3 tsp coriander seed powder and 1 tsp black pepper powder
Whisk the yoghurt nicely
Heat 2 tbsp desi ghee in a pan, add 5-6 cloves, 4-5 cloves of chopped garlic, 1 cup sliced onions and sauté
Now add 1 tsp ginger paste and 5-6 chopped green chillies and sauté
Now add the whisked yoghurt mixture and sauté
Cook for 2 minutes and then add the chicken pieces. Cook for 1 minute and add 2 cups of water and leave it to boil
Now add the rice to the chicken and allow it to cook
Serve hot

Kashmiri Palak Paneer
Ingredients
Baby spinach
500 grams fresh paneer
2 tbsp oil in a pan
4-5 sticks of cinnamon
4-5 cloves of chopped
1 tsp turmeric powder
1 tsp deghi mirch powder
1 tsp royal cumin seeds
1 tsp dry ginger powder
½ tsp black and green cardamom powder
1 tsp black pepper powder
1 tsp red chilli powder
1½ tsp roasted cumin seed powder
Cooking oil
Salt & water
Method
Take leaves of baby spinach and wash them well
Boil some water in a pan, add some salt and keep spinach for boiling
Once boiled take it out and allow it to cool by adding cold water
Squeeze out the excess water from the spinach and cut it coarsely
Take 500 grams fresh paneer and dice it into rectangular pieces
Now heat some oil in a pan and fry these paneer pieces
Once they turn golden brown take them out
Soak these paneer pieces into water so that they turn soft
Heat about 2 tbsp oil in a pan, add 4-5 sticks of cinnamon, 4-5 cloves of chopped garlic and the chopped spinach. Sauté
Now add 1 tsp turmeric powder and 1 tsp deghi mirch powder. Sauté
Now add little bit of salt, 1 tsp royal cumin seeds, 1 tsp dry ginger powder, ½ tsp black and green cardamom powder and 1tsp of black pepper powder. Sauté
Now drain the water out from the soaked paneer and then add the paneer pieces to the cooking spinach. Sauté for some time
Take it out and serve hot

Amritsari Magaz Masala
Ingredients
7-8 pieces of brain
2 cup finely chopped tomato
6 onions finely chopped
5-6 chopped green chillies
1 cup peeled melon seeds
4 big onions
1 tbsp coriander seeds
2-3 dry red chillies
4 tsp cumin seeds
2-3 cinnamon sticks
Few black pepper corns
1 tsp mace
3-4 cloves
4-5 pods of green and black cardamom
2 tbsp desi ghee
12-13 cloves of chopped garlic
Chopped ginger
2 tsp red chilli powder
½ tsp garlic paste
1 tsp ginger paste
1 tbsp of butter
2 tsp turmeric powder
1tsp lime juice
1 tsp fenugreek powder
Chopped coriander leaves
Salt & water
Method
Take 7-8 pieces of brain and boil them in a water of salt and turmeric. Allow them to cook for 5-6 minutes
As the brains turn soft take them out
Now take a cup of peeled melon seeds and fry them in oil
When they turn brown take them out
Mix them with cold water and blend them in a mixture to make a thick paste
Take 4 big onions and cut them into quarters and boil them
After boiling rinse them with cold water
Now mix these onion pieces with water and little bit of oil. Blend them in a mixer to make a thick onion paste
Dry roast 1 tbsp coriander seeds, 2-3 dry red chillies, 1 tsp cumin seeds, 2-3 cinnamon sticks, few black pepper corns, 1 tsp mace, 3-4 cloves and 4-5 pods of green and black cardamom
Now blend all the ingredients to make garam masala
Tomato mixture
Take 1tbsp desi ghee in a pan, add 8-10 cloves of chopped garlic and ½ inch piece of chopped ginger. Sauté
As the mixture turns brown add 2 large finely chopped onions. Sauté
When onions turn golden brown in colour add 1 cup finely chopped tomato and salt. Sauté
Now add 1 tsp red chilli powder and 1tsp cumin seed powder
Sauté for sometime and then take it out
Base for brain curry
Heat 1 tbsp desi ghee in a pan, add 2½ tsp garlic paste, 1 tsp ginger paste and sauté
As the mixture turns brown add boiled onion paste and roast it for sometime. Now add melon seed paste, salt and little bit of white pepper. Roast it
Curry
Heat 1 tbsp of butter in a pan, add 4-5 cloves of chopped garlic, base made above, 2tsp cumin seeds, 2 tsp turmeric powder, half of the tomato mixture made above, salt and 1 tsp red chilli powder. Sauté
Now add the brain pieces and stir gently
Add 1tsp lime juice and 1 tsp fenugreek powder. Cook for sometime
Once the brains are finely cooked take them out in a dish and garnish with finely chopped coriander leaves
Serve hot

Gurda Kaleji keema
Ingredients
6-7 pieces of kidney and liver
1 tbsp desi ghee
4-5 cloves chopped garlic
1 cup of tomato puree
1 tsp cumin powder
1tsp coriander seed powder
200 grams of lamb keema
2 tsp chopped green chilli
Finely sliced ginger
Chopped coriander leaves
Salt & water
Method
Cut the kidneys and the liver into very small pieces and wash them well after cutting
Take 1 tbsp desi ghee in a pan and then add 4-5 cloves chopped garlic and the onion and tomato mixture made above. Sauté
Now add 1 cup of tomato puree, 1 tsp cumin powder, 1tsp coriander seed powder, 200 grams of lamb keema 2 tsp full chopped green chilli. Sauté
Now add the liver and the kidneys
Add salt, toss it and then add 1 cup water
Cook on low heat for sometime and allow it to simmer
Now add garam masala made above, finely sliced ginger and garnish with chopped coriander leaves
Serve hot
Mint Parantha
Ingredients
400 grams of wheat flour
2 tbsp of mint powder
1 tbsp ghee
Method
Take 400 grams of wheat flour, add 2tbsp of mint powder and salt
Dry mix the mixture
Put a bit of water and knead it into a nice elastic dough
Take the dough, roll it and put ghee in between
Fold it into layers
Now make paranthas out of it and cook in little bit of desi ghee
Serve with Gurda Kaleji Keema

Bharwa chicken Pasanda
Ingredients
4 pieces of chicken breasts
1½ tbsp of ginger paste
2½ tbsp of garlic paste
2 tsp yellow chilli powder
1 tsp cumin seeds
½ cup cashew nuts
½ cup desiccated coconut powder
4 tbsp desi ghee
1 cup khoya
½ cup crushed cheese
1½ cup chopped onions
½ cup pomegranate seeds
2 tbsp coriander leaves
2 tbsp chopped green chillies
1 tsp chopped ginger
Juice of ½ a lemon
4-5 sticks of cinnamon
4-5 green cardamoms
1 tsp mace powder
Few black pepper corns
½ cup whisked yoghurt
½ tsp fennel seed powder
½ tsp green cardamom powder
Pinch of mace powder
Pinch of nutmeg powder
1½ tsp of black cardamom powder
Salt & water
Method
Take 4 nice pieces of chicken breasts, trim off the excessive fat
Now beat the inside of the breast with the blunt edge of the knife and flatten it
Marinate the chicken pieces with 1½ tsp of ginger paste, 2tsp of garlic paste, 1tsp yellow chilli powder, 1tsp salt and 1tsp cumin seeds
Mix the chicken nicely with the marinate and keep it for 30 minutes
Make sure all the pieces are nicely coated with marinate
Dry roast ½ cup cashew nuts and ½ cup desiccated coconut powder to a nice brown colour
Once they turn brown, add water and blend it to make a nice thick paste
Filling
Now take 1 cup khoya, ½ cup crushed cheese, ½ cup chopped onions, ½ cup pomegranate seeds, 2tbsp coriander leaves, 2 tbsp chopped green chillies, 1 tsp chopped ginger, salt and juice of ½ a lemon. Mix them nicely
Now take the chicken breasts. Stuff the breast with the mixture and roll it nicely
Heat 2 tbsp desi ghee in a pan, add 1tsp black cardamom powder, 4-5 green cardamoms, 2-3 sticks of cinnamon, 1tsp mace powder and few black pepper corns
As they start spluttering, add little bit of water
Now gently lower the chicken pieces in it and cover it for sometime to cook
Gravy
Heat 1tbsp desi ghee in a pan, 1 cup chopped onions, 2tbsp garlic paste and 1tbsp ginger paste
As it starts turning brown add ½ cup whisked yoghurt and salt. Roast them for sometime
Now add cashew and coconut paste to it. Sauté
Once its roasted, add the finishing spices, ½ tsp fennel seed powder, ½ tsp Green cardamom powder, 1 tsp yellow chili powder, pinch of mace powder, pinch of nutmeg powder, ½ tsp of black cardamom powder and ½ cup water. Sauté
Once the chicken pieces are cooked take them out on a dish and gently pour the gravy on it
Serve hot

Cardamom Lamb
Ingredients
7-8 pieces of lamb
2 tbsp of desi ghee
4-5 cardamoms
2 small pieces of cinnamon
1 cup yoghurt
1 large bay leaf
1 cup sliced onion
1 tsp red chilli powder
2 tsp of garlic paste
1 tsp ginger paste
1 tsp turmeric powder
1 cup yoghurt
1 bowl cashew nuts
2 tsp coriander seed powder
2 tsp cumin seeds
Salt & water
Method
Take 7-8 pieces of lamb clean the bone out and beat it for sometime
Heat about 2 tbsp of desi ghee in a pan, add 4-5 cardamom, 2 small pieces of cinnamon, one large bay leaf broken into small pieces
Once they start spluttering add 1 cup sliced onion
Cook on low heat
As they turn brown add 2 tsp of garlic paste and 1tsp ginger paste
Once it turns golden brown add the lamb pieces and some salt
Take one cup yoghurt, add turmeric, red chilli, coriander seed powder and whisk it nicely
Now add this mixture to the cooking lamb pieces
Sauté and leave it to cook for sometime
Now heat some oil in a pan and fry one bowl of cashew nuts
As they turn light brown take them out and allow them to cool for some time
Now blend them to a thick paste by adding little bit of water and cashew nuts into the mixer
Now add ½ cup cashew paste to the cooking mixture and allow it to roast for some time
Serve hot

Bottle Gourd Mussalam
Ingredients
1 bottle gourd
1 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric
2 tsp red chilli powder
Juice of 1 lemon
1 potato
2 tbsp oil
3 tbsp desi ghee
1 cup chopped onions
Handful of chopped ginger
1 tsp chopped green chillies
2 tsp chopped kishmish
1 small bowl chopped almond flakes
1 cup crushed cashew nuts
Handful of khoya
1 tsp sunflower seeds
½ cup cashew paste
1cup whisked yoghurt
½ tsp fennel powder
Pinch of mace powder
Pinch of nutmeg powder
Pinch of green cardamom powder
Salt & water
Method
Take 1 bottle gourd, peel it and cut it into 4 large round pieces
Now scoop the seeds out from the centre of these pieces
Pre-marinate it with 1 tsp of garlic paste, equal amount of ginger paste, 1tsp turmeric, 1tsp red chilli powder and juice of 1 fresh lemon
Coat the bottle gourd pieces nicely with the marinate and keep it for 5-10 minutes
Till the time it marinates take 1 potato and allow it to boil
When the potato is boiled, peel it and cut it into small pieces
Heat 2 tbsp oil in a pan and fry the bottle gourd pieces
Once they turn golden brown, take them out
Filling
Now heat 1 tbsp desi ghee in a pan and add 1 cup chopped onions
As they turn brown add handful of chopped ginger, 1 tsp chopped green chillies, 2 tsp chopped kishmish, 1 small bowl chopped almond flakes, 1 cup crushed cashew nuts, handful of khoya and 1 tsp sunflower seeds. Sauté
Now add the potato pieces
Add salt allow it to cool for some time
Now Stuff the bottle gourd pieces with the filling
Gravy
Take 1 tbsp desi ghee in a pan, add ½ cup cashew paste, 1cup whisked yoghurt, ½ tsp fennel powder, pinch of mace powder, pinch of nutmeg powder, pinch of green cardamom powder, water, salt and red chilli powder
Allow it to cook for sometime
Once the gravy is cooked, drape it gently on the bottle gourd pieces
Serve hot

Crunchy Potato with Coconut
Ingredients
1potato
1tbsp coconut oil
1 tsp mustard seeds
4-5 finely sliced green chillies
5-6 curry leaves
Half bowl cashew nuts
1 cup of grated coconut
Method
Cut a potato in diagonal even size pieces and blanch them in some water
Heat 1tbsp coconut oil in a pan, add 1 tsp mustard seeds, 4-5 finely sliced green chillies, 5-6 curry leaves and half a bowl cashew nuts
Once the cashew nuts start turning brown, add the potato pieces and some salt. Sauté.
Add one full cup of grated coconut. Sauté well
Now turn off the heat and take the potato mixture out in a bowl. Serve hot

Aloo Vadi
Ingredients
Potatoes 4
Onions 2
Oil 2tbsp
1 ½ tbsp desi ghee
1 teaspoon cumin seeds
2 teaspoons garlic paste
1 teaspoon ginger paste
2 ½ cups tomato puree
Coriander powder ½ teaspoon
Turmeric powder ½ teaspoon
Red chilli powder ½ teaspoon
Pinch of salt
Pinch of fenugreek powder
Coriander leaves 1 bunch
Method
Peel 4 big potatoes and cut them into medium size pieces
Finely chop 2 small onions
Take some oil in a kadhai and cook dal vadi in it at a low temperature
Take out the fried vadis from the kadhai and soak them in water for about 20-30 minutes
Take about 1 ½ tablespoon of desi ghee in a pan and heat it. Add 1 teaspoon of cumin seeds, finely chopped onions and sauté it till the onions turn brown
As the onions turn brown add 2 teaspoons garlic paste, 1 teaspoon ginger paste and sauté it
Add about 2 ½ cups of tomato puree to the cooked mixture and roast for about 3-4 minutes till the fat starts separating on the sides
Now add potato pieces, coriander powder, turmeric powder, red chilli powder and some salt
Add the water in which the vadi were soaked to the mixture and allow the potatoes to cook for sometime
Once the aloo vadi is done add some fenugreek powder and chopped coriander leaves to it. Serve hot

Ras Malai
Ingredients
Jug full of cow milk
3-4 gm of tartaric
Half-tablespoon corn flour
Half-tablespoon maida
2 tablespoon of reetha water
Mix: Cup of sugar, saffron strands, pistachio and almond
Method
Take a jug full of cow milk to make chhena
Boil it in kadai and keep stirring
Cut down the heat and keep it aside to cool
Put 3-4 gm of tartaric in a cup of water
Add it into the milk and keep stirring it to cuddle it into Chhena
Add cold water to it
Take a container and put a muslin cloth over it
Pour the mixture in the container
Pick up the cloth, squeeze it and leave the chhena for a while
To make dough of chhena add half tablespoon of corn flour, equal amount of maida and mix well
Make small balls out of it, flatten it up into ras malai pieces
To make thicker add sugar syrup in a pan
Mix cup of sugar with little amount of water
Boil it with 2 tablespoon reetha water
Put ras malai pieces into the syrup
Turn on the heat, don’t stir
Add some hot water to lighten it
Take them out and soak them in the other sugar syrup
Warm some milk in a pan with a dash of saffron strands
Pick the ras malai and squeeze out the excess syrup
Lower them gently into the milk
Flip them once, take them out
Put them on a plate
Top them up with pistachio, almond and saffron
Put them in Refrigerator.

Tomato Rice
Ingredients
500 gram rice
6 big tomatoes
2 tbsp full of groundnut oil
4 dried red chillies
Small handful of mustard seeds
2 sticks of curry leaves
½ cup sliced onions
1 tsp red chilli powder
Salt & water
Method
Soak 500 gram rice in a bowl for 15 minutes
Take 6 big tomatoes and make 2 small slits at the top
Now heat some water in a pan and allow the tomatoes to boil in the pan for sometime
Once the tomatoes are boiled, take them out and cool them in cold water
Now peel the tomatoes and blend them to make puree
Heat about 2 tbsp full of groundnut oil in a pan and add 4 dried red chillies, a small handful of mustard seeds and 2 sticks of curry leaves. Sauté
The moment it starts spluttering add the tomato puree
Now add ½ cup sliced onions and 1 tsp red chilli powder. Sauté it a little bit
Add water, salt according to taste
Now take the soaked rice, drain out all the water and add it to the cooking mixture
Sauté a little bit and allow the rice to cook for some while
Once the rice is cooked serve hot

Chicken Korma
Ingredients
2-3 pieces of chicken breasts
1 tsp red chilli powder
1tsp turmeric powder
1 cup yoghurt
4 small onions
5 green chillies
2 tbsp coriander seeds
2 tbsp cumin seeds
1 teaspoon mustard seeds
2½ tbsp coconut oil
3 sticks of cinnamon
1½ tsp of cumin seeds
Little bit of heeng
1 ½ tsp of garlic paste
1 tsp ginger paste
2 cup coconut milk
Salt & water
Method
Take chicken breasts and cut them into even size pieces
Now marinate these chicken pieces with a mixture salt, red chilli powder, turmeric powder and yoghurt. Keep it for around 30 minutes
Slice 2 onions into thin slices
Now take 5 green chillies, 4 small onions, and some water and blend them in a mixture grinder to make a thick onion paste
Take 2 tbsp coriander seeds and 2 tbsp cumin seeds and dry roast them in a pan
Allow it to cool down for sometime and grind it into a fine powder
Take a pan, heat about 2½ tbsp coconut oil in it
Now add 3 sticks of cinnamon, 1½ tsp of cumin seeds, little bit of heeng, 1 ½ tsp of garlic paste and 1 tsp ginger paste. Sauté till the mixture turns brown
Now add the onion and green chilli paste
Cook for a while and then add 3 tsp of roasted cumin and coriander powder. Sauté
Add the marinated chicken into the cooking mixture. Sauté
Now add 1 cup coconut milk, sauté and keep it on low heat for sometime to cook
Now add again 1 cup coconut milk and a bowl full of chopped coriander leaves. Sauté
Take it out and serve hot

Moong Daal Payasam
Ingredients
200 gram hara moong daal
4 tbsp desi ghee
4-5 sticks of cinnamon
4 pods of green cardamom
2 tbsp of sugar
½ cup thick coconut milk
½ cup normal milk
Chopped green chillies 3-4
2 tablespoons of vinegar
Method
Take 200 gram of hara moong daal and soak it in water
Heat 2 tbsp desi ghee in a pan and add 4-5 sticks of cinnamon and 4 pods of green cardamom
Sauté for 1 minute
Now take the soaked daal, drain the water and add to the cooking mixture. Sauté
Add water. Cook the daal for sometime
Once the daal is cooked leave it to cool
Now blend the daal in a mixer to make a thick puree
Heat 2 tbsp desi ghee in a pan and add the daal paste to it. Sauté
Now add 2 tbsp of sugar, ½ cup thick coconut milk, and ½ cup normal milk. Cook for sometime
Once it is cooked take it out in bowl and allow it to cool at room temperature.

Raw Banana Kebab
Ingredients
3 raw bananas
3-4 dried and chopped figs
150 grams of basic processed cheese (grated)
40 grams of chopped pista
3-4 finely chopped green chillies
3-4 chopped Arabic dates
1 tablespoon full of butter
½ teaspoon cardamom powder
½ teaspoon cinnamon powder
1 full teaspoon white pepper powder
1 teaspoon rose petal powder
½ teaspoon ginger
½ teaspoon saunf powder
Few coriander leaves
½ cup fresh pomegranate seeds
1 tablespoon of wheat flour
1 tablespoon of corn flour
Juice of 1 lemon
Little bit of lemon grind
Cooking oil
Salt & Water
Method
Take 3 raw bananas, cut their edges and make a slight slit in between
Take some water in a pan and keep the bananas for boiling. Cook for about 5-7 minutes
Once the bananas are boiled, take them out and cool by putting them in cold water
Now peel off the bananas and mash them nicely
Take 1 tablespoon full of butter in a pan and add the mashed bananas into it. Also add little bit of salt
Allow them to roast for some time
As the mixture turns little pink add cardamom powder, cinnamon powder, white pepper powder, rose petal powder, ginger and saunf powder
Mix them all and cook for sometime
Once it is done, take it out and leave it to cool for sometime
In the meantime prepare the filling for the kebab
Filling
Take grated cheese, chopped figs, chopped coriander leaves, 2 teaspoon green chillies, pomegranate seeds, 2 teaspoon lemon juice, salt and mix well
Now take the cooled banana mixture and add wheat flour, corn flour and mix nicely as this would bind the mixture together
Now add little bit of lemon grind and some lemon juice for a little tangy flavour
Shape the banana mixture in a kofta like shape, add the filling inside and seal from all the edges
Heat oil in a pan and deep-fry all the kebabs
Once they attain golden brown colour, take it out
Serve hot

Pea Patties
Ingredients
1 bowl of fresh peas
½ tablespoon desi ghee
1½ teaspoon cumin seeds
Little bit of heeng mixed with water
3 chopped green chillies
2 tablespoons chopped ginger
½ teaspoon turmeric powder after peas
Coriander powder
60-70gms khoya
1 heaped teaspoon chopped pista
Handful of chopped coriander leaves.
3-4 Chopped dates
2½ tablespoon roasted gram flour. Cooking oil
Salt and water
Add the peas
Cook for some time
Keep it cool
Method
Heat some oil in a pan, add cumin seeds, heeng mixed with water, chopped green chillies, chopped ginger and mix it well
Add peas in it and cook for some time
Now add coriander powder and turmeric powder. Cook for 2-3 minutes
Allow the mixture to cool for sometime
In the meantime prepare the filling
Filling
For the filling take khoya, chopped green chillies, chopped pista, handful of chopped coriander leaves, chopped dates and mix well
Now take the cooled pea mixture and blend in a blender
Now add roasted gram flour for binding the mixture
Mix well
Shape the pea mixture in a cutlet shape, add the filling inside and seal from the edges
Heat some oil in a pan and shallow-fry all the cutlets
Once you get a golden brown colour, take it off and serve hot

Raw Mango Spicy Chutney
Ingredients
1 raw mango (coarsely chopped)
Few freshly plucked mint leaves
4 green chillies
4-5 cloves
3-4 pieces of garlic
1 teaspoon black salt
Ginger coarsely chopped
2 teaspoon raw mango powder
Water

Method
Blend all the ingredients together in a mixture grinder to make a very fine paste
Take the mixture in a bowl and keep it for refrigeration
Serve with hot Banana Kebabs and Pea Patties.

Spanish inspired Fish Curry
Ingredients
Onion 4
Tomatoes 4
Sole fish
½ tbsp salt
½ tbsp lemon juice
Olive oil 2 tbsp
Cinnamon sticks 3-4
Chopped green chillies 3-4
2 tablespoons of vinegar

Method
Take few onions and tomatoes and dice them into thin slices
Take sole fish and cut it into nice big pieces
Make a mixture of salt and lemon juice, add fish pieces, mix it and keep it for marination for about 30 minutes
For Curry
Heat some olive oil in a pan; add some ginger paste, equal amount of garlic paste and sauté till the mixture turns brown
Add couple of cinnamon sticks and bay leaves
Now add sliced onions and tomatoes
Add little bit of salt, few chopped green chillies, mix it and then add water
Cover it and let it simmer for sometime
Now take some olive oil in a pan, add 2 tablespoons of vinegar, little bit of salt and water.
Boil it
As it boils add the fish pieces
Once the fish pieces are cooked take them out in a dish and pour curry on it
Serve hot

Stuffed Bitter Gourd
Ingredients
4 bitter gourds
Shakarkandi 2
Onions 2-3
Chopped Red chillies 2-3
4 tbsp oil
1 teaspoon mustard seeds
2 sticks of curry leaves
Some finely chopped ginger
Little bit of chopped garlic
3 tbsp cornflour
3 tbsp maida
Method
Take 4 bitter gourds, scrape the outer layer, cut its edges and make a slit in between
Take some water in a pan, add salt and keep the bitter gourd to boil for 4-5 minutes
Boil shakarkandi in a pan, peel it and dice it into small pieces
Chop some onions and red chillies into very fine pieces
Once the bitter gourds are boiled take them out and drain the excess water
Remove the seeds from the bitter gourd and rub the shell nicely with salt
For stuffing
Take 4 tablespoons of oil in a pan, heat it and add 2 teaspoon mustard seeds
2 sticks of curry leaves
some finely chopped ginger
chopped red chillies
little bit of chopped garlic
finely chopped onion and then sauté it till it turns light pink
then add shakarkandi and salt and sauté it till the mixture turns brown
Once the mixture is cooked allow it to cool
For Batter
Take 3 tablespoon of maida in a bowl
Add equal amount of corn flour
Little bit of salt and water to make a nice thin batter
Now stuff the mixture in the bitter gourd
roll it in the batter and coat it with very finely ground breadcrumbs
Heat some oil in a pan and fry the stuffed bitter gourds in it
Cook them till they turn golden brown
Once cooked, take it out, drain the excess oil on a tissue and then serve hot.

Coconut Rice
Ingredients
A cup of rice
1 tbsp oil
1 black cardamom
Few tiny pieces of cinnamon
Little piece of mace
Cloves 3-4
Little black pepper
Green cardamom 2-3
Method
Take some rice in a bowl, wash it well and soak it for about 30 minutes in water
Take some oil in a pan, add 1 black cardamom
Few tiny pieces of cinnamon
Little piece of mace
Some cloves
Few black pepper and some green cardamom
Cook for few seconds
Now add about 2 teaspoon of ginger paste
2 teaspoon of garlic paste and thinly sliced onions
Sauté till they turn brown
Once the onions turn brown add half a bowl of grated coconut and a nice big cup of coconut milk. Mix well
Cook it for some time till the fat starts separating and then add water
Add salt
Now drain out all the water from the rice and add it to the cooking mixture
Cook the rice in the mixture
Once the rice is cooked, put off the heat and leave for 2-3 minutes
Serve hot

Mango Dessert
Ingredients
Ripe mangoes 4
Glass full of milk
2 tablespoon of sugar
1 teaspoon full of cinnamon powder
Mint leaves for garnishing
Method
Take some ripe mangoes, peel them and dice them into small pieces
Take a glass full of milk and allow it to boil in a pan
As it boils add a bowl full of cream
Now add 2 tablespoon of sugar, 1 teaspoon full of cinnamon powder, mango pieces and little bit freshly plucked mint leaves
Leave it to cook for some time
As it cooks mash the mangoes in it to release some mango flavour in the milk. Cook for some more time
Pour the dessert in the glasses, garnish with mint leaves and allow it to cool for sometime
As it cools put it in the freezer for a while
Serve chilled.

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