Storm In My Kitchen

Chicken Pulao 2 breast pieces of chicken. Cut into 1 inch pieces 1 cup of rice wash and soak 1 onion sliced 1 tomato chopped finely 1 heaped teaspoon of ginger garlic paste 1 tablespoon lime juice 1 handful coriander leaves chopped up ½ teaspoon of turmeric powder 1½ teaspoon of chilli powder ½ teaspoon of garam masala powder 2 cups water or thin coconut milk In a pressure cooker, heat oil add the sliced onions and ginger garlic paste. When the onions start browning, add the powders along with a tablespoon of water. Fry about 30 seconds. Then add the chicken, tomatoes coriander leaves and salt. Toss it all nicely. When the tomato starts becoming mushy add the rice, lime juice and coconut milk/water. Close the cooker and reduce heat after the frist whistle. Cook on slow for 5 minutes. Switch off, move the cooker away from the heat and let the pressure drop. Serve with condiments if your choice. It was delicious just plain as it is.

Spicy-Tangy Fish Curry Fish 6 - 8 pieces washed and marinated with salt Onion 1 chopped finely Garlic 4-6 cloves chopped fine Tomato 1 chopped fine Tamrind paste 1 tablespoon Coriander leaves finely chopped half cup Green chillies 2-3 Red chilli 2-3 Kashmiri chilli powder 1 tsp Haldi powder ¼ tsp Jeera powder 1 tsp Pepper powder ½ tsp Sugar a pinch (optional) Oil 2 tablespoon Salt to taste Heat oil. Add the red chillies and then add onions and garlic. When onions are slightly brown, add the tomatoes and green chillies. When tomatoes are mushy add the powders and coriander leaves. Fry a minute. Then add the tamrind paste and 2 cups water. Cover and cook till the oil comes up. Then add the fish and sugar and cook till done. Serve with rice or pav.

Sausage-Potato Pulao Quarter kg chicken sausage cut into one inch pieces Two potatoes cubed Rice 2 cups One cup coriander leaves finely chopped 1 tsp ginger garlic paste 2 tablespoon worcestershire sauce 2 tablespoon tomato paste Half cup frozen corn Turmeric powder 1/2 tsp Chilli powder 1 ½ tsp Whole garam masala (2 each bay leaves, clove, cardamon, a few pepper corns) Oil 2 tablespoon Salt to taste Kasuri methi 1 tablespoon Heat oil add the whole spices, add the coriander leaves and ginger garlic paste and fry well. Wen the raw smell is gone add the potatoes and rice and fry a bit. Then add the rest of the ingredients except kasuri methi. Add 4 and half cups of water. Cover and cook till the rice is almost done. Then crush the kasuri methi and add and gently toss with a fork. Cook for 3 minutes more. Switch off the flame and keep covered for another 10 minutes on the hot burner. Serve with pickle and curd or an onion raita. I also added some corn beca

Aachari Aloo Gobi with Chapati For the aloo gobi Two potatoes cut into one inch pieces 1 cup of cauliflower florets One onion minced 6-7 cloves garlic and one inch piece of ginger finely minced One small onion chopped into inch size pieces One tomato chopped Turmeric powder quarter tsp 1 and half tsp aachari meat masala (I have used Shan masala) Jeera half tsp Salt to taste and oil one tablespoon Heat oil add jeera, then add finely minced onion and ginger garlic. Fry till lightly browned then add the turmeric and aachari meat masala and fry a bit. Add salt then the potatoes and a quarter cup water . Cover and cook till potatoes are 3/4th done. Then add the cauliflower, onion and tomato. Again cover and cook till cauliflower is done. Serve with hot chapattis

Coriander Rice with Mint Chicken For the Coriander Rice 1 fat bunch coriander leaves 1 medium onion 7 - 10 cloves garlic 2 green chillies or more as needed Grind the above ingredients roughly One tablespoon oil Half tablespoons ghee 2 bay leaves 4 each cardamom, pepper and cloves 1 inch stick of cinnamon Salt to taste Rice 3 cups Water 6 cups Fry the whole spices in the oil and ghee Then add the coriander mixture. Fry a few minutes till you get a strong coriander smell. Add the rice and stir Add salt and water and cook till done Mint Chicken Chicken 500 gms Marinate the chicken for an hour in the following Yogurt – 1/4 cup Turmeric powder – 1/2 tsp Mint leaves – 1 bunch finely chopped Red chile powder – 1 tsp Salt – to taste Garam masala – 1/2 tsp Chat masala – 1/2 tsp Ginger paste 1 tsp To fry. Oil 1 tablespoon. One onion and 7-8 cloves of garlic Heat oil add finely chopped onion and garlic. Fry till the onions are translucent. Add the marinated chicken. Stir. C

Coconut Ladoos This is a no fuss, no cook simple easy peasy recipe for Diwali which is round the corner 1 cup desicated coconut 1/4 cup of condensed milk A big fat pinch of cardamom powder Two drops of food colour of your choice (optional) Ghee for greasing your palms while rolling the ladoos Two tablespoons of dedicated coconut for rolling the ladoos Mix together the first three ingredients and food colour if using. Using a teaspoon form small ladoos after greasing your palms. Roll in the desicated coconut. Ladoos are ready. You can use rose syrup or roohafza, kewra essence, kesar or any other flavouring of your choice.

Moong Dal Payasam / Parippu Payasam 3/4th cup split moong dal 3/4th cup jaggery 1 cup thick coconut milk 1/2 cup water 1/2 tsp cardamom powder 1 tablespoon ghee 8 - 10 cashews chopped Half a handful of raisins Dry roast the moong till it turns brown. Wash and pressure cook with just enough water to cover the dal. Melt the jaggery in the water or grate it and add it to the cooked Dal along with the water. Boil till the jaggery melts. Reduce to a simmer and boil till its almost a paste. In another pan heat the ghee and fry the raisins and cashews. Then add the coconut milk, the cardamom powder and the cashews and raisins to the dal. Serve warm You can also fry some coconut pieces (as per the authentic recipe) and add to the payasam....but I am not too fond of the coconut pieces

Prawn Balichow Curry 600 gms prawns..... Clean, devein, wash and marinate with salt, 1tsp chilli powder, 1/2 tsp turmeric powder and 1 tablespoon vinegar To be ground to a fine paste 7 dry red Kashmiri chillies A one inch piece of ginger A whole pod of garlic One onion Few peppercorns 1tsp cumin A lemon sized ball of tamarind 1/4th tsp turmeric powder 1 tsp sugar (optional) 2 tablespoon red vinegar (I had balsamic vinegar and used that... preferably use any dark vinegar that you have) Grind the above to a fine paste, adding water as necessary Heat 2 tablespoon oil add a string of curry leaves and two sliced green chillies, add two finely chopped onions. When the onions turn mushy, add the ground paste and salt to taste. Fry a while on high heat, then add half a glass water and cover and cook on low heat till the oil comes up. Add the puree of two tomatoes and cook till smooth or add two teaspoons tomato paste. When the gravy is smooth and oil comes up again, add the m

Spinach Fry One big fat bundle of spinach One onion, few cloves of garlic, two green chillies (finely chopped) Quarter cup grated coconut Oil and mustard to temper Turmeric powder 1/4 tsp Salt to taste Heat oil and temp the mustard seeds. Add the garlic, onion and green chillies. Saute a minute. Add the coconut and saute till the raw smell of the garlic is gone. Add the salt and turmeric. Add the spinach leaves and mix thoroughly. Cover and cook on low heat till the spinach is done. If there is any water left, increase the heat and dry it.

Berry tarts....  For the tarts, I used frozen short crust pastry For the filling I made the jam with half packet of frozen mixed berries, 1/3rd cup sugar....boil them till the berries are overcooked and mash easily and the jam is thick.....switch off the flame and add 3 tablespoon brandy or dark rum To assemble Roll out the pastry about quarter cm thick and cut circles with a katori or glass....put them in a muffin/tart mould add the jam and use a cookie cutter to cut shapes of your choice....place gently over the jam and bake at 225 degree Celsius till the pastry is lightly browned at the sides

Cauliflower Potato Curry A small cauliflower cut in florets Two medium potatoes cut in one inch cubes One onion chopped One tablespoon ginger garlic paste Two tomatoes pureed Oil one tablespoon Two each cardamon, cloves, pepper, bay leaves, dry red chillies and one inch pieces of cinnamon A tsp of chilli powder 3/4th tsp of cumin powder 1 tsp of coriander powder 1/2 tsp of turmeric powder 1/2 tsp garam masala Salt to taste Heat oil, add the whole garam masala and the red chilli Add the ginger garlic paste and all the powder, add a little water and fry two minutes...Add the potatoes, cauliflower, onions, tomato puree and salt I put it all in the pressure cooker with a glass of water... Once done serve hot with chapattis

Chole Puri  For the Chole. Soak about 200 gms chick peas in water overnight. Drain the water. Rinse a couple of time and boil with two bay leaves. Heat 2 tablespoons oil. Add the bay leaves from the boiled chick peas. Add a finely chopped onion. Fry till the onion wilts. Add a tablespoon of ginger garlic paste. Fry till the raw smell goes off. Add a quarter tsp of turmeric powder and two tablespoons of chole masala (I like the flavour of Badshah's Punjabi Chole Masala. Also it's not too spicy and the children enjoy the gravy) Add a little water from the chicken peas and fry the paste till the oil comes up. Add a teaspoon of tamarind paste and fry well Grind together two tomatoes and a quarter of the boiled chick peas. Add this to the gravy. Add salt, the rest of the chick peas and water as needed to make a thick gravy. Cover and simmer till the oil comes up. Once the oil comes up add a chopped onion and switch off the flame. Cover and let it rest for five minutes. Gar

Brownie Butter Cake I saw this recipe online on the rasamalaysia website.....it's absolutely delicious with gooey brownie below and a lovely soft spongy butter cake above. The recipe is exactly the same as on the website. I didn't make any changes Ingredients: Brownie: 140g (5oz) dark chocolate (broken into pieces) 50g (¼ cup) unsalted butter 50g (¼ cup) brown sugar 1 Egg 35g (¼ cup) all-purpose flour Butter cake: 120g (½ cup) unsalted butter 100g (½ cup) sugar (I reduced by 1 Tbsp) 2 Eggs 120g (1 cup) all-purpose flour 2g (¼ tsp) baking powder 50ml (3 ½ Tbsp) fresh milk Method: Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil. Preheat oven to 180C/350F. To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove. To make butte

Chocolate Coconut Cookies Plain flour – 200 grams Sugar – 75 grams Vanilla extract – 1/2 tsp Salted butter – 100 grams (room temperature) Desicated coconut – 55 grams Milk – 2 tbsp Melted compound dark chocolate 100 gms Beat the butter and sugar till fluffy. Add the milk and vanilla essence and incorporate well. Now add the flour and coconut and gather together to get a dough. It will be soft and sticky. Bring the dough together in a rectangular shape and cover and chill for 30 minutes Remove from the refrigerator and let rest 5 minutes, then roll out to 1/4th inch thickness. Sprinkle some more desicated coconut on top and cut in desired shapes. Bake at 180 degrees in a preheated oven. Once the cookies are cool, melt the chocolate on a double boiler and dip half of each cookie in the melted chocolate. Chill for a couple of minutes. Enjoy your cookies The cookies on their own are not very sweet, so if not using chocolate increase the sugar to 100 gms

Aachari Aloo   1 tablespoon oil from any spicy mango or lime pickle 1/2 tsp cumin seeds 1whole garlic pod chopped finely 2 medium potatoes chopped in cubes 1/4 tsp turmeric powder 1/2 tsp chilli powder 1 tablespoon tomato paste Salt to taste Heat oil add the cumin, then add the garlic and fry till lightly browned. Add the turmeric and chilli powder and add the potatoes. Add salt, cover and cook till the potatoes are done. Add the tomato paste and mix thoroughly.... switch off the flame after minute

Green Masala Chicken Curry  (my photo did absolutely no justice to the colour of this dish) 7 chicken drumsticks Grind the following to a smooth paste with water 3/4th bunch of coriander leaves 1/4th coconut, scrapped 2 small onions A few green chillies 6-7 garlic pods 1 inch piece of ginger 1/2 tsp jeera Oil, salt, bay leaves, 1/2 tsp garam masala, juice of a lime, 1 tomato sliced Heat oil, add the bay leaves then add the ground masala, the garam masala and stir. Add the chicken and water as required, cover and let it cook. When almost done add the salt and tomato. When done, switch off the flame and add the lime juice This same recipe can be used for mutton curry too...You can also use whole garam masala, in case using whole masala, add it to the hot oil

Hot Cross Buns Made these for Maundy Thursday from a recipe I found online for sweet buns. I could not find the recipe that i used last year.. These are jam filled sweet buns FOR THE DOUGH: * 250 grams Plain Flour * 5 grams Yeast * 25 grams Sugar * ½ teaspoons Salt To Taste * 110 milliliters Warm Water * 1 whole Egg, Beaten, Divide into two portions...One for the dough and one for brushing the buns before putting them in the oven * 25 grams Butter, Softened Strawberry jam for the filling A paste of flour and water to make the crosses...Just take some flour and add a table spoon of water at a table me till you have a thick cake like batter. Put this into a small pipng bag. In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes. Cover the dough and let rise in a warm place for about 30 minutes. After that, p

Coconut Ice 2 cups icing sugar 1/2 tsp cream of tartar 3 and half to 4 cups of desicated coconut 1 tin (395 ml of condensed milk) Some vanilla essence A few drops of red food colouring Sift the icing sugar and the cream of tartar add the coconut. Mix the essence into the condensed milk and add to the coconut icing sugar mix. Spread into a greased and lined baking tin of large steel thali. Press down firmly and smooth the top with a spoon Make another batch of the mixture. Tint it pink and layer it over the white. Press firmly and cover with foil or cling wrap Refrigerate for a couple of hours. Then cut into desired shapes and store in an airtight container

Tempered Beets Grate two medium sized beetroots Heat a tablespoon of oil and add half a tsp each of cumin, fennel, nigella and sesame seeds. Add a few cloves of smashed garlic and fry a bit. Add half a tsp of chilli flakes and add in the grated beetroot. Add salt and cover and cook on low for 5 mins. Switch off the flame and sprinkle some pepper powder and squeeze some lime juice. Stir nicely and serve warm. I just had it plain. But it would go well with chapattis too

Potato bhaji with toasted pavs for breakfast Cube three medium side potatoes and keep in water In a pressure cooker, heat 1 tablespoon oil. Add a tsp of panch phoran (equal mix of mustard, fennel, cumin, fenugreek and nigella seeds) When the mustard pops add a tsp of ginger garlic paste and two slit green chillies. Fry a minute Add 1/2 tsp turmeric powder, 1 tsp Kashmiri chilli powder and then drain the potatoes and add and toss. Add a finely chopped onion and two tomatoes. Add half a cup water if needed Cover and cook till done. For the bread. Butter on both sides and toast on a flat hot pan..... Enjoy a delicious breakfast 

Bhindi Fry (Okra/Ladyfinger) This is my mum's recipe and is a favourite with all of us...many a times this bhindi fry and chapati was our dinner. Wash, dry and chop 250 gm ladyfingers into half cm piece Chop an onion finely Heat two tablespoons oil. Add half a tsp mustard seeds and when it cackles add half a tsp cumin seeds. Then add one heaped tsp ginger garlic paste. Stir quickly and add in the ladyfinger. Add 1/3 tsp turmeric powder, 1 tsp chilli powder (or as per your spice level) salt and the chopped onion. Stir nicely and cover and cook. When done add a tablespoon of coarsely ground fennel and turn the heat up and keep stirring as the ladyfinger becomes nice and dry and starts getting caught at the bottom. Serve hot with hot chapattis

Raw Mango Fish Curry Ingredients 500 gms fish cut as you like it I've used mackerel 2 raw mangoes sliced 2 onions finely chopped 1 tablespoon ginger garlic paste Few curry leaves 2-3 green chillies slit 2 medium size tomatoes finely chopped 1/2 tsp turmeric powder 1 and half tsp chilli powder (or more or less - as needed) 1 and 1/2 tsp coriander powder 1 tsp cumin powder 1 cup coconut milk A few fenugreek seeds Two tablespoons coconut oil Heat oil add the fenugreek seeds. Then add the curry leaves, green chillies and onions. Fry a minute and add the ginger garlic paste. Fry till the raw smell of the ginger garlic paste is gone. Then add the chopped tomatoes. Fry till tomatoes are completely mushy. Add the powders and fry some more. Add half a glass of water and cover and cook till the oil comes up. Add another cup of water, then add the mangoes and cook till mangoes are half done. Add the fish and the coconut milk and salt. Stir gently to combine. When the fish is done (ab

Layered Beef Biryani with Green Onion Mint Raita and Dates Chutney       FOR THE BIRYANI Marinate 500 gms beef with two tablespoons ginger garlic paste, half tsp turmeric, two teaspoon red chilli powder, one cup yogurt and salt to taste. Marinate for 4 to 8 hours. Dry roast and grind to a fine powder - one bay leaf, 7 peppercorns, 5 cloves, 3 cardamom, 3 strands of mace, 1 big black cardamom, a small piece of nutmeg half tsp each cumin, caraway and fennel seeds (alternatively you can use one tablespoon of garam masala). Peel and slice 4 medium potatoes and soak in salted water for an hour. Fry these till 3/4th done and keep aside. Peel and slice finely 6 onions. Hard-boil 5 eggs. Slice three of the eggs and cut three in halves. Take 700 gms rice. Wash and soak for 15 mins. Drain and dry on a muslin cloth or paper towel for half an hour. Roughly chop some cashews, almonds and add a few raisins to the mix. Finely chop two large tomatoes. Finely chop two hands f

Aloo Methi Two medium potatoes chopped into one inch cubes One bundle methi washed and cleaned (I've added a pic of the bundle for reference) One onion chopped One tomato chopped 6-7 garlic cloves minced Oil one tablespoon 1 tsp Cumin seeds ½ tsp turmeric 1 tsp chilli powder 2 green chillies Salt to taste In a pressure cooker, heat oil add the cumin seeds, add the garlic and fry. When the garlic starts browning, add the onions and potatoes. Add the turmeric and chilli powder and the green chillies. Toss well. Add the salt. Add the methi and tomatoes. Add half a glass water. Cover the pressure cooker and reduce the flame after the first whistle. Cook for 5 minutes on low heat. You can immediately release the steam and have with hot chapati. Alternatively you can cook this in a pan without water. After adding the potatoes, cover and cook on low heat till the potatoes are ¾th done. Then add the methi leaves and the tomatoes and cover and cook till the lea

Black-eyed Beans/Chowli Curry Wash and soak about 150 gms of chowli beans overnight. The next morning drain the water, wash again and put the beans in a cooker. Add a chopped onion, tomato, 1 tsp ginger garlic paste, quarter tsp of turmeric powder, two slit green chillies and a tsp of chilli powder. Add enough water just to cover the beans. Cover and cook for another 10 minutes after the first whistle. When the pressure releases open the cooker and add salt. Temper with ghee and cumin seeds. Enjoy hot with rice or chapattis and a squeeze of lime

Sausage and Potato Curry Simple fast curry Heat oil. Add a chopped onion and a tsp of ginger garlic paste. Fry a minute and add two cubed potatoes. Add a quarter glass water and cover and cook till the potatoes are almost done. Then add a quarter tsp of turmeric powder and a tsp of pace bhaji masala (or any chicken curry masala or some chilli powder and garam masala). Stir a few seconds till the masala is slightly roasted. Add the sausage (I cut them, but they can be added whole too). Add a tablespoon of worcestershire sauce and two tablespoons of tomato puree. Add salt to taste and a cup of water. Cover and cook till the sausages and potatoes are done.

Egg Curry Boil 5/6 eggs. Grind to a fine paste 1 onion, 6-7 garlic cloves, 1 inch piece of ginger, 1 tsp poppy seeds (optional), few each of  clove cardamom, star anise, peppercorns and cinnamon. 1 tsp fennel, cumin and coriander seeds and 2 dry red chillies and half tsp turmeric powder. Heat a tablespoon of oil. Add a finely chopped onion. Fry till the onion starts browning. Add the ground paste and fry a minute. Add a little water, cover and fry till the oil comes up. Add half cup coconut milk. Add the eggs. And a tomato chopped in quarters. Cover and cook 5 minutes. Garnish with coriander leaves and serve with rice or chapattis.

Palak Raita PALAK (Spinach) RAITA. (From Viola - AIK) 1. Wash and finely chop two cups spinach. 2. Cook uncovered on low flame until it wilts and most of the moisture dries up. Churn while still warm. 3. Add one cup fresh yoghurt, salt, one teaspoon sugar and whisk to blend well. 4. Warm two teaspoons pure ghee. Add two teaspoons each finely minced green chilies and garlic. Saute for a few seconds without burning the garlic and pour into the curd and spinach mixture. 5. Give it a good stir. Check for seasoning and serve with parathas, chapathis, kichidis, pulaos, etc.

Mummy's Sweet and Sour Karela Recipe. Slice 2 bittergourd add salt marinate for an hour wash out the salt and then ready to cook. (You can skip this step if you like the bitterness of the karela) Heat two tablespoons of oil in a pan. Put a pinch of cumin in the hot oil, add a tsp of ginger-garlic paste, ½ tsp haldi, 1 tsp chilly powder(or more depending on how much spice you like), ½ tsp cumin powder and ¼ cup of thick tamarind juice When it comes to a boil add the bittergourd Slice 2 onions salt and some 5-6 garlic cloves, add to the bittergourd when half cooked When it is almost dried up add a little  jaggery so that it gets a glassy effect. I have not tried this recipe, nor have I tasted it. But this was my dad's favourite way to have karela. And many others who have had this have asked my mum for the recipe.