Chicken Chaap

Ingredients

• Chicken (on the bones)                                   500 grams
• Dalda/ Ghee                                                    ½ cup

For marinating

• Lemon juice                                                   3 tablespoon
• One large onion                                              made into a paste
• Garlic paste                                                    1 tablespoon
• Ginger paste                                                   1 teaspoon
• Kashmiri red chilli powder                               2 teaspoons
• Coriander powder                                           1 teaspoon
• Cumin powder                                               1 teaspoon
• Garam masala powder                                    ½ teaspoon
• Chandan (sandal wood) powder                      ½ teaspoon
• Dried rose petals                                            1 tablespoon
• Rose water                                                    1 tablespoon
• Kewra water                                                  1 tablespoon
• Shah jeera/ White cumin seeds                        1 teaspoon
• Poppy seed paste                                           4 tablespoons
• Yogurt                                                          ¼ cup
• Mustard oil                                                    1 tablespoon
• Onions                                                          2 finely chopped
• Garam masala powder                                    ½ teaspoon
• Salt                                                               to taste

• For tempering
• Cloves                                                            2-3
• Cinnamon                                                       1 inch
• Bay leaf                                                          1
• Black pepper corns                                          1 teaspoon
• Green cardamoms                                            5-6

Method

Dab the chicken pieces with dry cloth to absorb excess water. Mix all the marinating ingredients in a large bowl. Add the chicken pieces to the marinade, cover with cling wrap and refrigerate for 2 hours. In a cast iron skillet or a regular iron skillet (non-stick pan just won’t do) heat the dalda or ghee. When hot add cloves, cinnamon, bay leaf, pepper corns and green cardamoms. Sauté for a minute and then add the chicken pieces with all the marinade. Cook over low heat for 60-80 minutes stirring occasionally.  Adjust salt. Serve with rumali roti, naan, tandoori roti or biryani. 

Grilled Salmon with Cilantro Pesto

If you don’t have a grill, use a heavy-bottomed non-stick skillet instead. But make sure to grease the skillet lightly and cook over high heat.


Ingredients


• Salmon 2 thick fillets
• Olive oil 1 tablespoon
• Salt to season
• Black pepper to season


Method

Heat the grill to high. Brush the salmon fillets with oil and season with salt and pepper. Place the salmon fillets on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. Flip and grill the other side for 1-2 minutes. Remove and let rest for 2-3 minutes before serving. Serve with Corn rice.

For the pesto

• Cilantro/Coriander leaves: 1 bunch
• Garlic: 2 cloves
• Salt: to taste
• Black pepper powder: to taste
• Lime juice: 2 tablespoons
• Pine nuts (optional): 1 tablespoon
• Olive oil: 1 tablespoon 

Grind cilantro, garlic and pine nuts into a smooth paste. Add the lime juice and a little water if needed. Add olive oil and season with salt and pepper.


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PORK CHOPS WITH SPICY ORANGE GLAZE

Ingredients

• Pork chops                              2, 1 inch thick (approx. 1 ½ pounds each)
• Butter                                      1 tablespoon
• Extra virgin olive oil               1 tablespoon
• Orange marmalade                  2 tablespoons
• Orange juice                            1 ½ cups
• Dijon mustard                         2 teaspoons
• Red chilli flakes                      ½ teaspoon
• Salt                                          to taste
• Black pepper                           to taste

Method

Heat a non-stick pan and add the butter and olive oil. Season the pork chops with salt and paper and add to the pan when screaming hot. Cook the pork chops for about 3-4 minutes on each side. When done transfer to a plate and immediately cover with aluminium foil. To the same pan (do not throw away the cooking oil) add the orange juice, marmalade, mustard, red chilli flakes, salt and pepper. Let it simmer for 3 -5 minutes or until it reaches the desired consistency. When done remove from heat, drop the pork chops in and let rest for about two minutes. Serve with steamed white rice or boiled veggies. 


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PHIRNI

Ingredients

• Milk: 1 litre
• Sugar: 1/2 cup
• Sweetened condensed milk: 1 can
• Green cardamoms: 4 crushed
• Kesar (saffron): a few strands
• Rice :4 tablespoon
• Pistachios: 10-15

Preparation

Soak the saffron in two tablespoons of lukewarm water.

Soak the pistachios in water for half and hour, peel and slice.

Grind the rice into a fine powder.

Method

In a thick bottomed pan boil the milk with cardamoms till it reduces to half of its original volume. Combine the sweetened condensed milk, saffron and sugar and simmer for ten to twelve minutes. Now add the rice powder very slowly, one tablespoon at a time stirring vigorously to avoid lumps. Keep adding the rice till you reach the desired consistency. You want a thick consistency, even spreadable but not a paste. Immediate transfer to serving bowls and let cool. Garnish with pistachios and refrigerate for three to four hours before serving. 


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CORN RICE

Ingredients


• Cooked rice 2 cups
• Butter 1 tablespoon
• Frozen corn kernels 1 cup, thawed
• Red chilli flakes ½ teaspoon
• Salt to taste
• Black pepper to taste
• Tabasco to taste


Method


In a large non-stick skillet heat the butter. Add the corn and red chilli flakes, and sauté over medium heat for 4-5 minutes. Add the cooked rice and stir gently to evenly coat the rice with butter. Season with salt, pepper and a dash of Tabasco and serve hot.

FRIED RICE

Ingredients


• Cooked rice 2 cups
• Sesame/ pea nut oil 2 tablespoons
• Eggs 2 medium, lightly beaten
• Onion 1 small
• Garlic 4 cloves, finely chopped
• Ginger 1 inch, finely chopped
• Carrots ½ cup, diced
• Green Beans ¼ cup, diced
• Green bell pepper 1 small, diced
• Spring onions ½ cup, chopped
• Soy sauce 1 tablespoon
• Rice vinegar 1 tablespoon
• Salt to taste
• Black pepper to taste


Method

Heat a large heavy-bottomed non-stick skillet over high heat. When hot add 1 tablespoon of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly till done. Break the eggs up with a wooden spoon or spatula and transfer to a bowl. Add the remaining oil to the pan. Now add ginger, garlic, onions and sauté on high heat for 2 minutes. Add the rest of the vegetables, soy sauce and vinegar and sauté for 4-5 minutes. Add the rice and use a spoon to break up any lumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Garnish with spring onions and serve hot.

CREAMY SPICY PRAWNS

Serves 2


I came up with this recipe because I had run out of coconut milk and decided to use cream instead. I know mustard and cream seem like an odd combination, but you will be surprised at the results. The cream gives the sauce a rich and smooth texture, and nicely balances the spiciness of the mustard. Give it a try today!


Ingredients

• Jumbo Prawns 12-15
• Vegetable oil 2 tablespoons
• Mustard paste 2 teaspoon
• Salt to taste
• Green chillies 3 sliced
• Turmeric powder ¼ teaspoon
• Cream 2 tablespoons




Method


Heat oil in a pan. Add green chillies and mustard paste and sauté for 1 minute. Add prawns and sauté for another minute. Now add turmeric powder and salt and sauté on low heat for 5 minutes or until the prawns are cooked. Turn off heat, add cream and serve with steamed rice.


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POTATO PEACH SALAD

(Serves 2)

Ingredients

• Potato: 1 large, boiled and cubed
• Red onion: 1 small, diced
• Peach: 1 large
• Lettuce: 1 cup, shredded
• Olives: ¼ cup
• Feta cheese: ¼ cup

To prepare the Vinaigrette combine

• Olive oil: 2 tablespoons
• Lemon juice: 1 tablespoon
• Salt: to taste
• Pepper: to taste

Method

Combine all the vegetables and cheese in a salad bowl and set aside. Prepare the vinaigrette, but dress the salad just before serving. Serve chilled or at room temperature. 


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HARABHARA MURGH

(Serves 4)

Ingredients

• Boneless chicken: 500 grams, cut into small pieces
• Green chillies: 4
• Garlic: 8-10 cloves
• Ginger: 1 inch stick
• Red onion: 1 medium
• Lime juice: 1 teaspoon
• Vegetable oil: 3 tablespoons
• Sal: to taste
• Spinach: 1 cup, blanched and pureed
• Coriander leaves: 1 bunch
• Mint leaves: 1 bunch
• Cumin seeds: 1 teaspoon
• Whole dried red chillies: 2, broken
• Cumin powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: ½ teaspoon
• Fresh Cream: ¼ cup

Method

Grind together green chillies, garlic, ginger, coriander leaves, mint leaves and onion. Add 1 tablespoon oil and the lime juice and marinate the chicken in this mixture for 30 minutes. Heat the remaining oil in a pan and add cumin seeds and whole red chillies. Sauté for 30 seconds and add the marinated chicken. Sauté the chicken over high heat for 6-7 minutes, stirring continuously. Add cumin powder, coriander powder and garam masala powder. Add one cup of water and let it cook over medium high heat for ten minutes. Add spinach and adjust salt. Turn off heat, combine cream and serve hot with naan or parantha. 

ASIAN STYLE GRILLED SALMON

(Serves 2)

Ingredients

• Salmon: 2 fillets
• Soy Sauce: 2 tablespoons
• Rice wine vinegar: 1 teaspoon
• Sesame oil: 1 tablespoon (or vegetable oil)
• Garlic paste: ½ teaspoon
• Ginger paste: ½ teaspoon
• Green chilly: 1 chopped
• Honey: 1 tablespoon
• Salt: to taste

Method

Marinate the salmon fillets in a mixture of Soy sauce, vinegar, honey, sesame oil, garlic and ginger paste, green chillies and salt for 30 minutes. Transfer to a hot grill and cook for about 2-3 minutes on each side. Serve with noodles or fried rice and grilled spring onions. 




    

GAJAR KA HALWA

  (Serves 5-6)

Ingredients

• Grated carrots: 4 cups, (takes about 8 to 10 carrots)
• Green cardamoms: 4-5
• Ghee/clarified butter: 2 teaspoons
• Milk: 2 cups
• Sugar: ¾ cup
• Sweetened condensed milk: ½ cup
• Milk powder: ½ cup
• Chopped almonds and raisins: ½ cup  

Method

Heat the ghee in a non-stick pan and add cardamoms, raisins and almonds. Sauté for about 30 seconds and add the grated carrots. Combine milk and cook for 15-20 minutes or until the milk has evaporated. Add sugar, condensed milk and milk powder, and cook for 4-5 minutes stirring continuously over medium high heat. Serve hot. 

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PEAS PULAO

(Serves 2-3)


Ingredients

• Basmati rice: 2 cups, washed and soaked for 15 minutes
• Water: 4 cups
• Salt: 2 tablespoon
• Sugar: 4 tablespoon
• Green chillies: 1, finely chopped
• Garam Masala powder: 1 teaspoon
• Clarified butter: 2 tablespoons
• Frozen peas: ½ cup
• Raisins: ¼ cup
• Cashew nuts/almonds: ¼ cup, broken

Method

Mix all the ingredients together and cook in a microwave for 15-20 minutes.


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PASTA IN WHITE SAUCE

(Serves 2-3)


For this recipe I usually use macaroni but you can use any kind of pasta you like. I use two cups of Cheddar and two cups of Fontina, but you can substitute this with other varieties of cheese as well. If you have any leftover chicken or shrimp you can add this to the pasta just before baking, and add some extra spices and herbs like fresh basil, oregano and red pepper flakes if you want. For this recipe I suggest you make fresh bread crumbs at home. Preheat oven to 400 degrees F. Arrange four pieces of bread on a tray and place it in the oven. Turn off heat and let the breads sit in the oven for ten minutes. Crumble the breads to form coarse, uneven bread crumbs.

Ingredients

• Pasta: 1 cup
• Milk: 3 cups
• Unsalted Butter: 1 stick (8 tablespoons)
• All purpose flour: 1/2 cup
• Cheese: 4 cup, shredded
• Black pepper: to taste, ground
• Salt: to taste
• Vegetable oil: 1 tablespoon
• Olive oil: 1 Tablespoon

Method

Preheat oven to 375 degrees F.

Bring a large pot of water to a boil. Season it with salt and drizzle oil. Add the pasta and cook according to the directions on the package. Drain well and do not rinse.

In another pan heat the butter and add flour. Stirring continuously cook it for two minutes and then add milk (room temperature or warm). When the mixture thickens, turn off heat and add the cheese. Season with salt and pepper, and mix in the cooked macaroni. Grease a baking tray with butter and place the pasta in it. Sprinkle the bread crumbs on top, drizzle some olive oil and bake for 30-35 minutes.