Indo-oriental Chilli Cauliflower

About the food:

This is a fusion food involving Indian, Chinese and Thai cuisines. The 'Chinese' or 'Thai' food that we get in India is basically a fusion of the cuisines. The original 'Chinese'/'Thai' foods are entirely different and distinctive in their own style. This recipe belongs to this group of fusion foods, and I am confident that it would be extremely appealing to anyone who likes Indian style Chinese/Thai foods.


I learned this recipe from a friend, and I have slightly modified it. For non-veg lovers, you can substitute the cauliflower with chicken, and it tastes absolutely fantastic. Try this, it is extremely easy to cook, and makes a great meal!

Preparation time: 20 mins
Cooking time: 30 mins

Ingredients: 1 big cauliflower
1 bunch of spring onions
1 inch root ginger, finely chopped
1 big onion, cut in rings
3-4 dried red chillies, cut through the centre de-seeded, chopped
vegetable oil
1/2 cup cornflour
1 tsp ajinamoto
salt
1 tbsp black pepper powder
2 eggs
1/2 cup Thai sweet-chilli sauce
1 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp sugar
2 tbsp soya sauce
2 tbsp vinegar
1/2 cup cashew nuts, halved

Method:

1. Cut the cauliflower with big chunky pieces, with the florets intact. Wash and put them in a large bowl. whisk the eggs in a glass, add 2 tbsp of cornflour, 1/2 tbsp salt and the ajinamoto. Pour this on the cauliflower and coat them well with the mixture.

2.Heat oil in a deep pan. Dip fry the cauliflower in batches until golden brown. Take them out in a kitchen towel.

3.Heat 3 tbsp oil in a pan. Add the onions, capsicum, chopped ginger, cashew nuts, red chillies and fry them for 2 mins. Add the ginger garlic paste and saute for 1 min. Keep on cooking until the onions are tender but do not brown them. Add the cauliflowers and mix them well in the pan.Add the soya sauce, vinegar, the sweet-chilli sauce, a pinch of salt and 2 cups of water. Bring the water to boil. Mix 2 tbsp of cornflour with water in a cup and add it to the pan. Let it simmer for 2 mins.

4. Put it in a serving tray and serve with plain rice or any kind of Chinese/Thai fried rice.

Lentil cake curry (Dhokar dalna)

About the food:
This is a traditional Bengali dish, and one of my favourite. It is one of the most popular vegetarian food, often found in any Bengali party menu. Serve this with rice, and you can hardly find any delicious dish as this.Do not get scared away looking at the preparation time, it includes the overnight soaking time of the lentils.The cakes could be served just like that as a dry snacks, if you wish, with a mint chutney, and it is absolutely delicious!

Preparation time: 12 hrs
cooking time: 1 hr

Ingredients:

Bengal gram (Chana/Cholar Dal): 160gms
Yellow split pea (Matar dal): 40gms
Cumin: 1 tbsp
Garam masala ( cinnamom,cardamom & cloves) powder: 1 tbsp
Sugar: 1tbsp
2-3 Green chilli, chopped (de-seeded if you want less hot)
Salt
Ghee (Clarified butter): 2 tbsp
2 big potatoes, peeled and cut in 1 inch cubes
1 tomato, chopped
Ginger paste: 1 tbsp
1 bayleaf
Turmeric powder: 1/2 tbsp
Vegetable oil for deep frying

Method:

Making the cakes:

1.Wash and soak the lentils overnight in water. In a mixer, make a paste of the lentils.

2.Add the salt, sugar, 1/2 tbsp cumin powder and 2 de-seeded chopped green chillies to the paste and mix them well. Cover and keep it for 30 mins.

3.Heat a non stick pan and add 3 tbsp oil. Put the mixture and fry it on a low flame. The mixture should dry up, form a sticky dough, and should be a little browned. Take care not to burn it.

4. Take a deep dish and lightly oil it.While hot, spread the mixture in it evenly, about 1/2 inch thick. Beat the surface with the back of a spoon or a bowl to get an even shape and form. Let it set for about 20mins. With a knife, cut through it in straight lines, 1/2 inch apart. Now cut it again in straight lines, making a cross with the first line. You will get rhombus shaped cakes. Take them out carefully so they do not break.Heat oil in a pan for deep frying. Fry the cakes is batches and take them out in kitchen tissues.

The curry:

5.Heat 3 tbsp oil in a pan. Add 1/2 tbsp cumin and bayleaf and let them crackle. Add the ginger paste, fry for a minute. Add the chopped tomatoes, potatoes ,green chillies and fry on a medium flame. Add salt and turmeric. Fry for about 10 mins, and then add 2 cups of water. Simmer on a low flame until the potatoes are cooked. Add more water if it dries up and let it boil. Add the lentil cakes carefully and cover them with the gravy. Add more water if needed, the cakes need to be soaked in it. The gravy will dry out as the cakes will absorb much of it. Add the garam masala powder and mix it well. Add 3 tbsp of ghee. leave the curry for about 15-20 mins before serving. You may heat it up again just before serving.

6. Serve hot with plain basmati rice.

Cumin: 1 tbsp

Rajasthani style lamb curry

About the food:

This is a traditional Rajasthani dish ( from the Indian state of Rajasthan), which I picked up from a TV- show on Travel & living channel. This dish does not use the traditional turmeric powder, but is with yogurt and cream, thus giving a delicious white & milky look. I am not at all a fan of lamb, goat or any kind of red meats, their smell is extremely strong for me. But ever since I saw this recipe, I thought I have got to do it.

In this recipe I have used de-boned lamb joints. To tell the truth, this is my first ever cooking experience with a lamb, and I was extremely nervous. I was not sure how strong the smell would be, and whether even I would be able to taste it. But at the end of the toil, I was extremely happy that it came up very well, and the smell was not strong at all!

Preparation time:1 1/2 hrs
Cooking time:1 hr

Ingredients: (serves 4)

500 gms lamb, de-boned and chopped into small cubes
5 tbsp lemon juice
1 cup natural yogurt
1 cup double cream
ghee
salt to taste
Whole garam masala ( 3 cardamom, 3 cloves, 1/2 inch cinnamom)
3-4 whole red chilli, broken in 2-3 pieces
2 bay leaves
2 tbsp kewra water
1 tbsp pistachio nut, broken in pieces
4 onions, made in quarters
2 tbsp garlic paste
3 tbsp ginger paste

For the masala:

1/2 nutmeg
1 mace flower
6 cardamom
6 cloves
1 inch cinnamon


Method:

1. Wash the meat and drain. Marinate with the lemon juice and keep in the fridge for about 1 hr.

2. Dry roast the masala in a pan. Grind them into a fine powder and keep airtight.

3.Boil the onions for 3 mins. This will make the onions look pale and white, as appropriate for the dish, as well as make it soft, and smell less strong. Drain them and make a paste in a mixer. reserve.

3. Heat 3 tbsp ghee in a pan. For healthy reason I used vegetable oil, but put 1 tbsp of ghee to it for the flavour. It is up to you what you would want. Add the whole garam masala, bay leaves and the red chillies. Let them crackle. Add the onion paste and stir on a medium flame for 2-3 mins. Add the ginger and the garlic and continue to stir. after 3 mins, add the lamb and stir well with the ingredients. Add salt to taste. Continue cooking over medium flame stirring every now and then until the oil separates out. This takes time: about 15 minutes, if not more, Just be patient.

4. When the oil separates, add the yogurt, one spoonful at a time, and mixing well. Otherwise it might cuddle. Add 2 tbsp of the powder masala and mix well. Add the kewra water. Cover and continue cooking over a low flame until the meat is cooked. Take care that the food does not stick to the base of the pan or burn. This is the longest phase, taking more than 30 mins. You might add a little water if the gravy dries up.

5. When the meat is cooked, add the cream and swirl through.Cover and let it boil. Try to keep the white colour of the cream, which gives it an enchanting look.

6. Garnish with the pistachio nuts and serve.

Accompaniment: Paratha/ any Indian bread/ Basmati rice

Authentic Kacchi biriyani

About the food:

Prepared with rice and meat, Biriyanis are the pinnacle of rice cookery for all South Asians (mainly Pakistan, India & Bangladesh) and also in Arabian countries. It is a highly aromatic Muslim dish, and it is served as an one-dish meal.It takes time to prepare, and uses the most expensive seasonings such saffron.

This recipe is based on a recipe I found in Madhur Jaffrey's ' Ultimate curry bible', though I have made few variation of the spices. The author found this recipe from an authentic mughlai source through a friend of hers' in Bangladesh.And it is truly authentic, which you can tell by its taste and aroma. I have used mitha ator, which is a typical ingredient in a Bengali style biriyani- you need just a few drops to give the deep traditional aroma to this dish! Do not worry if you can not have it, rose water can be a milder substitute.

The authentic recipe calls for cooking the pot over wood fire. Given the challenges of modern life, I have substituted that with an oven. The original recipe calls for the meat from ' the hind leg of a castrated he-goat or khassi ki gosht'. My apologies to the biriyani fans, but I have prepared this dish with chicken: just to get more confidence. I am going to try this with the meat very soon.

The recipe calls for ' say a prayer before you start'. Its recommended that you do, as after the pot is sealed, no adjustments are possible.

Preparation time: 24 hrs
Cooking time: 2 hrs

Ingredients: serves 4-5

8 pieces of chicken thighs and drumsticks, skinless/ 8 pieces medium sized goat-meat pieces
450 gms Basmati rice
Ghee
salt to taste
2 big onions
2 bayleaves
3 cardamom pods
3 cloves
2 inches of cinnamom sticks
4 tbsp rosewater
0.5 gms saffron threads
200 ml milk ( 2/3 cup)
10 dried apricots, chopped or alu bukhara
3-4 drops of mitha ator- or biriyani oil
6 boiled eggs.
3 mid size potatoes, peeled and cut in quarters.


For the masala:

6 cardamom pods
6 cloves
4 inches of cinnamom sticks
1/2 whole nutmeg, crushed
2 mace flowers
1 tsp shah jeera
1 tsp shah marich

For marination:

250 ml Plain yogurt
1 tsp turmeric powder
5 tbsp of the masala
1-2 tbsp red chili powder
2 tbsp ginger paste
1 tbsp garlic paste

The sauce:
250 ml plain yogurt
1 bunch of fresh mint leaves, chopped
salt to taste.



Method:

1. Dry roast all the whole masalas in a pan, taking care not to burn them. Dry grind the roasted masalas in a grinder and store in an airtight container.

2. Put the chicken/meat in a bowl. Whisk the yogurt in another bowl. Add the masala, turmeric powder, red chili powder ,ginger and the garlic paste and mix it well. pour this over the chicken/meat pieces and mix them well. Cover and refrigerate for 18-24 hrs.

3.Put the rosewater in a cup. Put the saffron threads in a foil, and wrap it. With a rolling pin, crush the threads to a powder. Add 4 drops of mitha ator to it. Take it out and mix it with the rosewater and keep it for covered for 4 hrs.

4.Wash and soak the rice in a bowl of water of 2 hrs. Drain the water.

5.Boil water in a pan. Add bay leaves and the whole spices to it. Add the rice and bring it to boil. cook for 3-4 mins, or until a rice breaks in 3-4 parts when crushed. Drain.

6. Cut the onions in fine rings. Add 3 tbsp ghee in a heated pan. Fry the onions until light golden brown.

7. Deep fry the potatoes over a mild heat, not to burn it but to cook it lightly. Drain from oil and keep it aside.

8. Pour 4 -5 tbsp of ghee in an deep oven proof pan with a lid. I used my 7 ltrs pressure cooker for it, and covered it with a heavy lid. Put the marinated chicken/meat at the bottom of the pan. tuck in the dried apricots.Sprinkle with salt to taste. Put the fried onions, boiled eggs and the potatoes and layer half of the rice.Pour half of the rosewater on top of the rice. Layer the rest of the rice and pour the remaining rosewater. Pour the milk on top. Cover the pan with silver foil. Put in on a hob, and let the steams come out of the sides. Cover it tightly again, and put the lid on top.

8. Pre-heat an oven. Place the pan in the oven and cook it on 160 deg C/ gas mark 3, 1 hr for the chicken, and 1 hr and 45 mins for the meat.

9.For the sauce, whisk the yogurt, add the mint leaves and a little salt.

10.Uncover the pan, layer it on a plate and serve hot with the yogurt.

Mediterranean roasted vegetable and chicken

About the food:

This is a Mediterranean dish, and could be an extremely healthy and filling dinner with a chunk of garlic bread. This is very easy to prepare, and you can vary the seasonings according to your taste. And you can also add your favourite veggies, and it tastes fantastically refreshing.

Preparation time: 30 mins
Cooking time: 25mins


Ingredients: (serves 4)


300 gms boneless chicken, cut into 1 inch by 2 inches pieces

vegetables:

1 yellow & 1 red bell pepper, cut in 1 inch squares
1 aubergine, cut in pieces with 1 inch thickness
2 courgettes, cut in circles with 1 inch thickness
10 small salad tomatoes
a small bowl of button mushrooms, cut vertically in thin semi-circular pieces
2 big onions, cut in chunky pieces

For marination:

4 tbsp lemon juice
3 tbsp worcestershire sauce
2 tbsp garlic salt
2 tbsp onion salt
2 tbsp black pepper powder
salt to taste
4 tbsp olive oil
1 bunch of fresh parsley, finely chopped

Method:

1.Wash, drain and put all the cut vegetables in a big bowl. Mix it with the chicken pieces.

2.Put all the ingredients for the marination in the bowl and mix it well. Cover and let it marinate for about 2 hours. Refrigerate if the weather is warm.

3.Brush an oven tray with olive oil, and arrange all the ingredients in a single layer. Pre-heat the oven and cook for 20- 25 mins at 180 deg C. Keep a watch as not to burn the food and adjust the timing accordingly.

4. Serve it hot with garlic breads.

Bengali style fish curry (Pabda fish)

About the food:

This is a traditional Bengali delicacy and an extremely coveted dish.Pabda is a river fish, and is heavenly in taste.

There is a funny story to tell about my experience with this dish.

I had never been a fan of fishes, which is very unlikely for a Bengali. To the extreme, when I was in college, I would not eat in the same table where fishes were being served. My mom arranged to cook fishes when I was not at home, as the smell of raw fishes made me sick. But eventually, with my mom's persistence and a lot of effort from my part, I developed a taste bud for it.

And when on the other day, while shopping in Tesco, I found pabda fish, my heart sank. Having lived abroad for about 7 yrs now, it brought back the nostalgic memories of home, of the spices, of the family meal. So, before thinking that I have never cooked this fish before, it was in my shopping basket.

I called my mom up back in India for the recipe and excitedly started off to cook. I heated oil in the pan, mixed salt and turmeric with the fishes, and was just about to fry them. Then in a frenzy I realised that I need to de-gut the fish, which has not been done! It was a moment of utter frustration, as I did not know how to de-gut fishes. I saw myself in the shoes of Julie Powell, as in the film of 'Julie & Julia' , who was struggling with the lobsters. Then, my instincts ruled and I was successful at last, but would always remember my first day experience of cooking a fish from the scratch!

Go ahead and dive for the recipe: I promise that its extremely easy to cook: only a bit messy with the cleaning part. But even then, it's worth it!

Preparation time: 30 mins
Cooking time: 30mins

Ingredients:

6-7 medium whole Pabda fishes, de-gutted and cleaned
Oil for frying - mustard oil for best results, otherwise vegetable oil
1/2 tbsp whole black cumin (kalo jeera)
3-4 green chillies, split through the centre
1/2 tbsp cumin ( jeera) powder
1 big tomato, finely chopped
1 bunch of coriander leaves, finely chopped
1 tbsp ginger paste
turmeric powder
salt to taste

Method:

1. Wash the fishes, drain and mix them well with salt and turmeric powder.

2. Heat 1 cup of oil in a flat base pan for deep frying the fishes. Carefully lower the fishes in batches into the oil and fry them both sides until lightly golden in colour. Take care as oil may split. Cover the pan if the oil splits too much. Take the fishes out and put them on a kitchen tissue.

3. Clean the pan. Heat 3 tbsp of oil. Add the black cumin, green chillies, cumin powder and the chopped tomatoes one by one. Stir and mix them well. Add the ginger paste, and continue frying on low flame until the oil separates out. Pour in 2 cups of water. Add salt and turmeric powder. When the water boils, place the fishes back to the pan carefully as not to break them. Cover the pan and let it cook for about 7-8 mins.

4. Remove from the flame, garnish it with the coriander leaves and serve with basmati rice.

Bengali sweet polau

About the food:

This is a traditional Bengali recipe, which has an irresistible salt and sweet taste. In any typical Bengali meal, you would expect to find this dish. Serve this with any curry dish and it is absolutely delicious.

Preparation time: 30 mins
Cooking time: 30mins

Ingredients:

Basmati rice 500 gms
Ghee 5-6 tbsp
Sugar 4-5 tbsp
Cashew nuts -one handful
Raisin -one small handful
Salt to taste
Kewra water/Rose water 3 tbsp
Bayleaves 2
Whole garam masala (clove, Cinnamon & cardamom) 1 tbsp
Yellow food colour (powder/liquid) 1 teaspoon

Polau masala:

Clove 3 tbsp
Cardamom pods 3 tbsp
Cinnamon stick 4 inchs
Shah Jeera 1 tbsp
Shah Marich 1 tbsp
Nutmeg 1 whole fruit
Mace 2 tbsp

Method:

1. Preparing the masala:

Crush the nutmeg fruit in pieces. Mix all the masala ingredients together. Heat a pan and fry all of them on slow flame until they are light golden. Remove from flame and grind them finely in a grinder. Put it in an airtight container and reserve.

2. Soak the raisins in warm water for about an hour or until they are swollen. Drain the raisins. Heat a pan. Add 1 tbsp of ghee.Fry the raisins and the cashew nuts till they are lightly golden. Set it aside in a bowl.

3.Mix the yellow colouring agent in a small amount of water and mix it well.

4.Wash and drain the rice. Measure the rice in cup. Add double amount of water to the rice. Say, if you take 1 cup rice, you should add 2 cups of water. This measurement is extremely important.

5. Heat a pan. Add 4 tbsp of ghee and let it melt. Add the whole garam masala and the bayleaves to the pan. Let them brown and turn the flame off. Pour this in the rice container, taking care as it might split. Add sugar, salt, the colour and the kewra water and mix them well.

6. a) For microwave cooking:
Put the above mixture in the microwave and cook for 15-20 mins on 850 watts/ high power.

b) For cooking on the hob:
Cover the rice and start cooking it over a medium flame. Reduce the flame when the water boils. Keep a close watch until all the water dries. Take care the rice does not stick to container base.

The rice should be soft, and yet they should not stick to each other. Remove the rice immediately to the another container as they are done, otherwise heat will melt the rice at the bottom of the container. Spread the rice lightly on a flat container. If needed, use more than one container.

7. Arrange a layer of the rice on the serving tray. sprinkle 1 tbsp of the polau masala and mix them well with the rice. Spread another layer, and repeat mixing the masala.

8. Garnish the rice top with the fried cashew and raisins and serve hot.

Ginger chicken

About the food:

This is a typical and a very popular chinese dish. But I must tell you that people from India might be very dissappointed by this dish, as initially I was. This dish does not belong to the Indian-Chinese cuisine, but has a perfect Chinese character. When I came to London, I was very upset with the Chinese cuisine, which had always been my favourite. But with time and experience I have come to realise that what we eat in India as chinese is completely different from what poeple in china eats. The chinese food here in London is more of chinese-chinese than of Indian-chinese taste. Once habituated, I have re-discovered my love for the Chinese cuisine, which is more authentic this time! Try this easy to make dish, and you will feel the same as me.

Ingredients (serves 4)

250 gms skinless & boneless chicken breast
vegetable oil for deep frying
1 egg white
1 tbsp Chinese five spices powder (a mixture of fennel, cloves, cinnamom, star anise and szechuan peppercorn)
1 big onion, cut in 3 inch stripes
1 bunch of spring onions, cut in 1 inch length
3 inch root ginger, shredded in long thin stripes
1 big bell pepper, cut in thin long stripes
1/2 tbsp black pepper seeds
black pepper powder to taste
7-8 cup mushrooms, thinly sliced
3 tbsp cornflour powder
salt to taste


Method:

1.Cut the chicken in 3 inch by 1 inch stripes. Whisk the egg white and the cornflour in a bowl to make a smooth mixture. Mix the chicken well with this mixture. Add the Chinese five spices to it ,cover and marinate for 30 mins.

2.Heat oil in pan.Stir fry the chicken, by tossing and turning on medium flame until the chicken is light golden in colour.Drain them on a kitchen tissue and set it aside.

3.Wipe clean the pan and heat oil again. Add the black pepper seeds and let it crackle. Add ginger, onion, mushrooms, spring onion and bell pepper. Stir fry on a low flame until they are tender. Add salt to taste.Add the chicken and keep on cooking over a low flame for a further 10 mins.Add 1/2 cup of water and cover and cook for further 10-15mins or until the chicken is tender. If you want to increase the gravy, add 1tbsp cornflour in a cup of water and add to the pan. Let it simmer, and the dish is now ready to serve.

Accompaniment: Best served with basmati rice.

Chicken curry with Bell Pepper

About the food:

This is not a very common recipe, and is very light and healthy. I learnt this recipe from my brother-in-law, who did study in hotel management, and is full of experimental recipes. I hope my readers like this recipe.

Ingredients (serves 4)

500 gms skinless & boneless chicken breast
vegetable oil for deep frying
1 tbsp whole garam masala ( Clove, Cinnamom and Cardamom)
1 big onion, diced
2 inch root ginger, shredded in small pieces
1 pinch of turmeric powder
1 big bell pepper, diced
1/2 tbsp black pepper seeds
1 big toamto, finely chopped
black pepper powder to taste
salt to taste


Method:

1.Cut the chicken in 3 inch by 1 inch stripes.

2.Heat oil in pan. Add the black pepper seeds and the whole garam masala and let them crackle.Add the onion, ginger and bell pepper. Fry for about 5mins. Add chopped tomato and keep on frying. After 2 mins, add the chicken and keep on cooking over a low flame for a further 10 mins.Add the turmeric powder and season it with salt and black pepper powder.

3.Add 2 cups of water and cover. Keep it simmering over a low flame for 20 mins or unless the chicken is cooked.

4.Serve hot.

Accompaniment: Best with basmati rice.

Paneer curry

About the food:
This is not a traditional Bengali dish, though it has grown in much popularity of late. There is a typical Bengali variation of the paneer curry, which I will share with you very soon. This is a perfect dish for the vegetarian guests, which could be served as a main dish, accompanied by plain rice.

Preparation time: 30mins
Cooking time: 25mins

Ingredients: (serves 4)

1. Full cream milk 1 litre
or
Paneer 300 gms.
2. 2 big potatoes, peeled and diced in 1 inch cubes
3. 1 inch grated root ginger
4. Cumin seeds 1/2 teaspoon
5. Green chillies, slit through the centre
6. Whole garam masala ( 1/2 inch cinnamon stick, 4 cardamom pods, 4 cloves)
7. vegetable oil
8. 1 bunch coriander leaves finely chopped
9. 1 big tomato, finely chopped.
10. salt to taste
11. 2-3 large lemons
12. 1 pinch turmeric powder


Method:

1.Making the paneer ( Cottage cheese):

For a fresh flavour, you can prepare the paneer at home, following the steps below. Otherwise you can get them at the supermarkets.

a. Pour the milk in a big saucepan. Bring the milk to boil. Squeeze the lemon juices in a small non-metallic bowl. Discard the seeds. Pour this into the milk. The solid part of the milk would separate out, leaving a clear liquid. Until the liquid is clear, you should go on adding the lemon juice.

b. Line a colander with a cotton cloth. Pour the milk solution on it, and gather the solid part. Press the solid part to squeeze the water out. Tie the cloth tightly, and put some heavy bowl etc on top of it, to drain the water away. Keep it for atleast 2hrs.

c. Open the cloth, and you get fresh smelling paneer. Take it out from the cloth, and cut it into 1 inch cubes.

2. Heat oil in a pan for deep frying. Deep fry the paneer in batches until they are light golden in colour.Keep a bowl of water ready and put the fried paneer in this bowl. keep them for 5 mins in the water, then shift them to another container. This makes the paneer very soft.

3. Heat 2 tbsp oil in a pan. Add the garam masala and let them crackle. Add cumin, green chillies and tomato and saute them over a low flame. Add the potatoes, salt, and turmeric powder and continue cooking. Add the ginger paste and mix it well. Continue cooking for about 10mins or until the oil separates out. Add 1 cup of water, cover and simmer over low flame for about 15 mins or until the potatoes are well cooked. Adjust the water level if the water dries up. Add the paneer to the pan and bring it to boil.

4. Garnish with coriander leaves and serve with basmati rice.