Methi Malai Mattar
Winters is on, means a lot of green vegetables. Greens not only add color to the table but are also a great source of minerals and vitamins. This recipe combines soft peas in a rich and luscious curry, flavored with dried fenugreek leaves. Try and source fresh peas for this recipe, if not you can take frozen ones also
Servings 2
Ingredients
- 1 cup Peas or Matar, Boiled
- 2 nos Medium onion ground to paste
- 2 tsp Ginger Garlic Paste
- 2 tbsp Cashew Paste
- 1/2 cup Grated Paneer, Cottage Cheese
- 1/2 cup Milk
- Salt To Taste
- 1/2 tsp Crushed Black Pepper
- 1/4 tsp Garam Masala
- 1 no Green Chilli, Finely Chopped
- 1/4 cup Fresh Cream
- 1 tbsp Kasuri Methi, dried fenugreek leaves
- Best Drop Lite Oil For Cooking
Instructions
- Boil peas in an open pot with a pinch of sugar and 1 tbsp oil. This will help peas to retain the color. Boil them till they are soft. Drain and keep aside.
- In a pan or Kadhai, heat oil and add ginger garlic paste. Sauté till the raw smell goes off.
- Now add the onion paste, and cook till it is light brown in color and oil separates.
- Add cashew paste, grated paneer and milk to the onion masala and mix well. Let it simmer for 5-7 minutes.
- Season the gravy with salt, black pepper and garam masala. Sauté for about 5 minutes and the gravy is ready.
- Combine boiled peas with the gravy in the Kadhai and let it cook for another 5-7 minutes.
- Once the gravy and peas are well combined, add fresh cream, kasuri methi and chopped green chili. Cover and cook for another 2-3 minutes.
- Methi malai matar is ready. Serve it hot with roti or paratha.
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Asian Style Spicy Prawn
A simple prawn recipe, loaded with flavors. This delicious and spicy dish is absolutely lip smacking and will definitely leave you, craving for more. You can play with the amount of chilies in it, but we have made a moderately spicy one.
Servings 2
Ingredients
- 500 Grms Prawns
For Red Paste
- 3-4 Nos Whole Kashmiri Lal Mirch, soaked
- 2-3 Nos Spring onion bulbs, top part of onion
- 1 inch Peace of Ginger
- 15-20 Clove Garlic Cloves
For Dry Coat
- 2-3 tbsp Corn Flour
- 2-3 tbsp Rice Flour
- Salt To Taste
- 1/2 tsp Red Chili Powder
For tossing the prawns
- 2 tbsp Red Paste
- Salt To Taste
- 1/2 tsp Red Chili Powder
- 1/2 tsp Sugar
- 1 tbsp Light Soy Sauce
- 1 tsp Vinegar
- 1/4 tsp MSG (Optional)
- Best Drop Lite Oil For Frying
- Spring onions green for garnish
Instructions
- Wash, clean and devein the prawns. Pat dry and keep it aside.
- For Red paste: grind all the ingredients with a little water, to a smooth paste and store in a glass jar. This can be used as a base for other dishes as well.
- Dry Coating Prawns: Mix all the ingredients ( cornflour, rice flour, salt and red chili powder) and dry coat prawns in it and keep it aside.
- Heat oil in a wok and start deep frying the prawns in batches. They should take 3-4 minutes to cook.
- In another pan, heat about a tbsp of oil and sauté2 tbsp of red paste in it for about 2 minutes. Season this salt, red chili powder, sugar, soy sauce, vinegar and msg. sauté for 2 more minutes.
- Toss fried prawns in this sauce and they are ready to serve.
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Vegetable in Hot Sauce
This is one of the most liked vegetarian Indo Chinese dishes; which goes extremely well with steamed rice or noodles. It’s a great combination of sweet, spicy and sour taste. The level of heat can be adjusted as per one’s preference. Let veggies be crunchy and enjoy the magic of flavors.
Servings 2
Ingredients
- 8-10 nos Florets of Cauliflowers
- 1 no Medium Carrot (Cut into Cubes)
- 8-10 nos Button Mushroom (Cut into 4)
- 8-10 nos Florets of Broccoli (Blanched)
- 1/4 cup Mix Bell Peppers
- 1 no Large Onion (Cut into Cubes)
- 1 tbsp Garlic (Sliced)
- 2 nos Whole Dry Red Chillies
- 1 no Star Anise
- 1 tbsp Chili Garlic Paste
- 1 tbsp Soy Sauce
- 2 tbsp Red Chili Sauce
- 2 tbsp Tomato Ketchup
- 1/4 tsp MSG
- 1/4 tsp Crushed Black Pepper
- Salt to Taste
- 1 tbsp Cornflour
- Best Drop Lite Oil For Cooking
- Green Spring Onion for Garnish
Instructions
- Heat oil in a pan or a wok. Tip in the garlic, star anise and dry red chili. Sauté for a minute and then add chili garlic paste. Sauté until raw smell goes off.
- Add cauliflower and carrot. Cook for about 2 minutes and then add mushrooms and onion. Let it cook on high flames for 2-3minutes.
- Add soy sauce, ketchup and chili sauce. Sautéfor about a minute and then hot water. Bring it to a boil.
- Season the gravy with salt, crushed black pepper and MSG. Now add bell peppers and broccoli. Cook for about 2 minutes and bring the sauce to a boil.
- Add cornflour slurry and stir continuously. The sauce will become thick. Vegetables are ready, serve hot with rice or noodles.
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Bunny Chow
Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread or a bun, filled with curry. It originated among Indian South Africans of Durban. It is generally served with a salad called Sambal.
Servings 2
Ingredients
For Curry Powder
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Fenugreek Seeds
- 1 tbsp Mustard Seeds
- 1 no Black Cardamom
- 4 nos Dried Red Chili
- 1 tsp Black Peppercorn
- 1/2 tsp Turmeric
For Chicken Curry
- 500 gms Boneless Chicken Thighs
- 2 no Medium Onion Finely Chopped
- 2 no Medium Tomatoes, Pureed
- 2 tbsp Ginger Garlic Paste
- 2-3 tsp Curry Powder
- Salt to taste
- 1 tsp Red Chili Powder
- 2 tsp Coriander Powder
- Best Drop Oil for Cooking
- Green Coriander for Garnish
- 4-5 nos Burger Buns
For Sambal Salad
- 2 nos Carrots, Grated
- 1 no Cucumber, Chopped
- 1 no Onion, Chopped
- 1 no Tomato, Chopped
- Coriander, Chopped
- 1 tbsp Vinegar
- 1 tsp Sugar
- Salt to Taste
- 1/2 tsp Chili Flakes
Instructions
- Curry powder: Dry roast all the ingredients in a pan with a pinch of salt. Let it cool and then grind them to a fine powder.
- Chicken Curry: Heat oil in a Kadhai, tip in chopped onions and sauté until soft and translucent. Add curry powder and salt and mix well.
- Now, add chicken and cook until it is half cooked. Then, add tomato puree and cook for further 10 minutes or until chicken is well done.
- Add chili powder and coriander powder and mix well. Add water to adjust consistency and check for seasoning. Sauté for few more minutes and turn off the stove. Garnish with coriander and lemon juice.
- Sambal Salad: combine all the veggies in a bowl. In another small bowl assemble vinegar, sugar, salt and chili flakes and mix well. Pour this dressing over the veggies and give it a toss. Sambal salad is ready.
- Cut out the centers of each bun without cutting through, to create a bowl. Set aside.
- Bunny: Transfer the Chicken Masala into a hollowed bun. Serve hot with cut center of the bun and Sambal salad.
Video
Stuffed Moong Dal Cheela
Cheela is an Indian version of crepes or pancakes; they are extremely delicious and super healthy. It makes for a great breakfast recipe. Cheela is generally made with Besan (chickpea flour) or lentils. Our Chef Sugandha have used green Moong dal, which is a great source of protein and fiber.
Servings 1
Ingredients
For Cheela Batter
- 1 Cup Green Moong Dal, soaked for about 2-3 hours
- 1-2 Nos Green Chili
- 1 tbsp Ginger, Grated
- 5-6 Cloves Garlic
- 1/4 tsp Jeera
- Salt to Taste
For Stuffing
- 1/4 Cup Carrot, Finely Chopped
- 1/4 Cup Capsicum, Finely chopped
- 1 Cup Paneer, Cottage cheese grated
- 1 No Onion, Finely Chopped
- 2 tbsp Ginger, Garlic & Green Chili, Finely Chopped
- Salt to Taste
- 1 tsp Red Chili Powder
- 1/2 tsp Chaat Masala
- 1 Cube Processed Cheese, grated (optional)
- 1 tbsp Coriander, finely chopped
- Best Drop Lite Oil for Cooking
Instructions
- For Cheela batter: In a mixer grinder, combine soaked Moong dal, ginger, garlic and green chili. Add a little water and grind to a smooth paste. Transfer it to a bowl and add salt and baking soda. Mix well and adjust the consistency. It should be like Dosa batter.
- For Stuffing: Heat oil in a pan and temper it with chopped ginger garlic and green chili. Sauté for a few seconds and then add chopped onions. When the onions turn translucent, add chopped veggies andsauté for about 2-3 minutes. Season it with salt, red chili powder and Chaat Masala. Add grated Paneer and mix well, turn off the heat. Garnish with grated cheese and coriander. Cheela stuffing is ready, keep it aside.
- For Cheela: Heat a flat pan or Tawa on medium heat and add a ladleful of batter and spread it evenly in a circle. Add some oil or ghee and cook until golden brown. Now on one side add the filling and fold it.
- Serve hot with green Chutney.
Video
Keema Macaroni
Who can imagine Italian Macaroni, cooked with humble Indian style keema? But, trust me, it’s a delicious combination. Try this simple and delicious dish and change your definition of fusion food forever.
Servings 2
Ingredients
- 300 grms Mutton Mince, Keema
- 2 tbsp Ginger Garlic Paste
- Salt to Taste
- 1 1/2 tsp Red Chili Powder
- 2 nos Onions Medium Size, Chopped
- 2 nos Tomatoes Medium Size, Chopped
- 1/2 cup Tomato Puree
- 2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 3-4 tbsp Tomato Ketchup
- 3-4 cups Boiled Macaroni
- 2-3 tbsp Cheese For garnish
- Best Drop Lite Oil For Cooking
- Coal for Smoke
Instructions
- In a mixing bowl, combine Keema, salt, red chili powder & ginger garlic paste. Mix it well and keep it aside.
- In a thick bottom pan or a Kadhai, heat some oil and tip in chopped onions. Sauté onions until they turn soft and translucent.
- Then, add chopped tomatoes and mix well. Sauté on medium heat for about 5-7 minutes, until Masala is well combined.
- Now, add the marinated Keema and mix well. Sauté it on medium heat until the extra moisture dries up. Add the tomato puree and sautéuntil Keema is 90% cooked. You may add water if required.
- Once this is done, season it with Dhaniya powder, Jeera powder & tomato ketchup. Sauté for another 3-4 minutes more and then turn off the heat.
- Let’s give smoke to the Keema now. Heat a coal piece on the gas until red. Now, keep it in a steel Katori and keep it over Keema; add a dash of ghee. Now, cover and let the smoke penetrate.
- Once the Keema is smoked, add the boiled macaroni and cook for about 5 minutes. You may adjust the consistency of the sauce if required.
- Dish it out in a baking dish and garnish with grated cheese, bake it in a preheated oven at 180 degrees Celsius, for 5-7 minutes; until it forms a nice golden crust. Alternatively, you may garnish the macaroni with cheese in the Kadhai itself, and cover and cook on low heat for about 5minutes. Serve hot.
Video
Cajun Spiced Crispy Creamy Potatoes
The name "Cajun Spiced Crispy Creamy Potatoes" is complicated, but the recipe is extremely simple and as tasty and delectable as our very own Chaat !! This recipe is a creamy and tasty appetizer or starter made with mashed potatoes with creamy mayonnaise sauce.
Servings 2
Ingredients
Cajun Spice Mix
- 2 tsp Coriander seeds, coarsely grounded
- Salt to Taste
- 1 tsp Garlic Powder
- 2 tsp Red Chili Powder
- 1 tsp Chili Flakes
- 1 tsp Dry Mango Mowder, Amchur
- 1 tsp Oregano
Crispy Potatoes
- 200 Gms Baby potatoes, par-boiled and pealed
- 2 tbsp cornflour
- 2 tbsp Refined Flour, Maida
- 1 tbsp Rice Flour
- Salt to Taste
- 1/2 tsp Cajun spice mix
- Best Drop Lite oil for frying
Creamy Sauce
- 2 tbsp Mayonnaise
- 1 tbsp Beaten Curd
- 1 tbsp chili sauce
- Salt to Taste
- 3-4 Cloves Garlic, Minced
Garnish
- 2 tbsp Onions, Finely Chopped
- 1 tbsp Parsley, Finely Chopped
- 1/2 tsp Cajun Spice Mix
Instructions
- Cajun Spice Mix: combine all the spices in a bowl and mix well. Store it in a glass jar for later use
- Crispy potatoes: place one potato at a time, in between your palms and press a little. Keep them aside.
- In a separate plate, combine cornflour, refined flour or Maida, rice flour, salt, Cajun spice mix.
- Mix well and dry coat pressed potatoes in this and keep them aside. Heat oil in a wok and start frying coated potatoes in it on medium heat. They should turn golden and crisp. Drain them off the oil on a paper towel.
- Sauce: In a mixing bowl combine all the ingredients of the sauce and mix well. You may add a little milk to adjust the consistency.
- Assembling the dish: spread the fried potatoes evenly on a platter, pour the sauce over them. Garnish with chopped onions, parsley and Cajun spice mix. Serve immediately.
Video
Palak Paneer
Palak paneer is a vegetarian dish originating from India, consisting of paneer in a thick gravy made from puréed spinach, called palak in Hindi. The terms palak paneer and saag paneer are sometimes used interchangeably. This recipe has a slight variation from the original recipe; it is tempered with garlic and red chilies. This tempering gives an excellent kick to the palak paneer.
Servings 2
Ingredients
- 250 Gms Paneer
- 1/2 Bunch Spinach Leaves
- 2 tsp Ginger garlic and green chili paste
- 2 Nos Medium size onion, fine paste
- 2 Nos Medium size tomato, fine paste
- Salt to Taste
- 1/4 tsp Garam masala powder
- 1/2 tsp Kasuri Methi
- 2 tsp Fresh Cream
- Best Drop Lite Oil for Cooking
For Tempering :
- 1 tsp Cumin Seeds
- 1 tsp Chopped Garlic
- 1/2 tsp Red chili powder
- 2 Nos Whole Red Chili
- 2 tsp Ghee
Instructions
- Blanching spinach: In a pan heat some water and just when the water is hot, add the spinach leaves in it and turn off the stove. Leave the spinach for about a minute or two and then take out the leaves and put it in ice-cold water.
- After 2 minutes, drain the spinach leaves and squeeze out the extra water. Make a puree of the blanched spinach in a mixer grinder and keep it aside.
- In another kadhai, heat some oil. Add ginger-garlic paste and sauté, till the raw smell goes off.
- Add onion paste and cook till oil separates. Now, add the tomato paste and sautéfor about 5 minutes more.
- Once the masala is cooked season it with salt,garam masala and Kasuri methi; sauté for about 2-3 minutes. Then, add the spinach puree and cook it for further 10 minutes. You may add water if desired.
- Now, add the paneer to the gravy and cook for about5 minutes. Add cream to the spinach gravy and cook for about 2 minutes and then turn off the stove.
- For tempering: In a small pan, heat 2 tbsp of ghee and temper it with chopped garlic. Toast the garlic till it is golden in color.
- Now, add cumin and let it crackle. Add whole red chili and chili powder and pour the tadka over the palak paneer and serve hot with roti or parantha.
Video
Chicken Lollipop
Try this perfect appetizer that will not only appeal to your guests but are also easy to make. This finger food is always a hit at any gathering. Chicken lollypop is a hot and spicy appetizer made with drumsticks or chicken wings. Both need to be frenched to get the shape of a lollipop. This is a fusion Indo-Chinese recipe. It can be tweaked to suit your taste.
Servings 4 people
Ingredients
- 14-16 pieces Chicken lollipops
- 2 tbsp Ginger Garlic Paste
- 1/2 tsp Crushed Black Peppercorns
- 1 tbsp Light Soy Sauce
- 1 tsp Vinegar
- 1 tbsp Red Chili Sauce
- 2 tbsp Schezwan Sauce
- 1 tsp Red Chilly Powder
- 4 tbsp Refined Flour (Maida)
- 3 tbsp Corn Flour / Corn Starch
- 1 no Egg
- Salt to Taste
- 1/2 tsp Monosodium Glutamate
- Best drop lite oil for deep-frying
- Spring onion greens Chopped for garnish
Instructions
- Wash and pat dry chicken lollypops. In a mixing bowl, combine ginger garlic paste, crushed black pepper, soy sauce, vinegar, red chili sauce, schezwan sauce, red chili powder, egg, MSG and salt to taste.
- Mix well and marinate the chicken lollypop in this mixture for about 30 minutes.
- Heat sufficient oil in a Kadai for frying the chicken.
- Now, add refined flour, cornflour, and 2 tbsp hot oil to the marinated chicken and mix well. The chicken lollypop should be nicely coated in the batter.
- When the oil is hot, start frying the lollypops. Hold the bone and dip the top in the hot oil till it holds firm and fry them until golden and cooked. Drain on absorbent paper. Alternatively, half fry the lollypops and store them in advance. You can re-fry them at the time of serving.
- Garnish with chopped spring onion greens and serve hot.
Video
Chicken Salad
Chicken Salad is filled with antioxidants and protein. It also contains very high amounts of vitamin B and Selenium.
Servings 2
Ingredients
For Chicken
- 250 Gms Chicken Breast, Cut into Fillets
- Salt to Taste
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 tsp Oregano or Italian seasoning
For Salad
- 1 no Cucumber, Diced
- 1 no Tomatoes, Diced
- 1 no Bell Pepper, Diced
- 1 no Onion, Sliced
- 1 cup Lettuce, Chopped
- 2 tbsp Chopped fresh herb (basil, mint, parsley)
For Dressing
- 1 tbsp Vinegar
- 3 tbsp Olive oil
- Salt to Taste
- 1 tsp Black Pepper
- 1 tsp Minced Garlic
- 1 tsp Oregano
- 2 tsp Honey or powdered sugar
For Garnish
- 1 tbsp Olive, Chopped or sliced
- 4-5 nos Walnuts, roughly chopped
- 1 tbsp Parmesan cheese, grated
- 1 tbsp Roasted seeds
- 1/2 cup Bread croutons
Instructions
- Marinate the chicken breast with salt, paprika, oregano and garlic powder and keep it aside for 30 minutes.
- Grill the chicken in a pan with some oil. It should take about 2-3 minutes on each side. Alternatively, you can do it in the oven as well.
- In the meanwhile, combine all the ingredients of the dressing in a jar and shake vigorously or whisk it in a bowl.
- The ratio of oil to vinegar should be 3:1… or else, your salad will be very acidic. Our dressing is ready
- Combine all the vegetables in a salad bowl and mix the chopped herbs in it.
- Pour the dressing and toss the salad nicely.
- Garnish your salad with olives, walnut, seeds and parmesan cheese. Top the salad with grilled chicken and enjoy the healthy delight.