Storm In My Kitchen

Prawns with Raw Mango 15 prawns deveined and washed.  Add salt to taste and half tsp turmeric powder to the prawns  In the chopper or mixie jar add the following and grind coarsely  3/4th of a raw mango (adjust according to how sour you would like it) 1 small onion  5-6 cloves of garlic  2 inches piece of ginger  4-5 green chillies (more or less on your preference) A teaspoon of black pepper  A handful of coriander leaves  Add this coarse paste to the prawns and marinate for half to one hour.  Now heat a pan with a tablespoon or two of oil. Add a stalk of curry leaves. Add the marinated prawns and fry on medium low heat for 4-5 minutes on each side.  Switch off the heat and keep covered for 10-15 minutes.  Serve and enjoy.

Corn, potato and cheese cutlets. Boil 4 small potatoes and mash Microwave 1 cup of corn (tightly packed) for 4 minutes (should not have any water, can also use frozen corn, approx 300 gms.) Cool the corn and add to the chopper with 2 onions, 6-7 cloves of garlic and 2-3 green chilli.  Grind coarsely Then add the corn mixture to the mashed potato with  salt ¼ tsp haldi ½ tsp garam masala ½ tsp chaat masala ¾ tsp jeera powder and  ½ tsp aamchur powder 2 tablespoon finely chopped coriander leaves  Mix everything evenly. Use little water to wet your hands and form the tikki while adding a small piece of cheese inside.  Freeze for an hour and then fry the cutlets in an appe pan. If the mixture is too sticky, you can add 1-2 tablespoon of rice flour or besan(chickpea) flour or breadcrumbs

  Prawn Mango Curry   2 tablespoon oil 1 teaspoon mustard seeds.  10-12 curry leaves  5 small round red chillies (boriya chilli) 2.medium sized onions chopped. 1 teaspoon ginger garlic paste  3 heaped tablespoon coconut  ¼ teaspoon turmeric powder  2 teaspoon kashmiri chilli powder  2 raw mangoes cut in slices  1 tomato (optional) Few green chillies  4-5 tablespoon chopped coriander leaves  Salt (as needed) Heat one tablespoon oil in a pan, add the mustard seeds.  When the mustard sputters, add the curry leaves and the whole red chillies.  Fry a bit and add the onions and ginger garlic paste.  When the onions turn translucent add the coconut. Roast until the coconut starts turning brown.  Now add the turmeric powder and chilli powder.  Cool this and grind to a fine paste with water as needed.  In the same pan, add another tablespoon of oil and add the green chillies, the raw mango and the coriander leav...

  Mango Chutney  Ingredients  One and half cup chopped ripe mango (sweet and sour) Half cup sugar Two tablespoons grated or finely sliced ginger One quill cinnamon 5-6 cloves 1 whole star anise 6-7 dry red chillies Add everything into the pan, put the pan to heat and once the sugar starts melting, reduce the heat to medium and bring to a boil.  Reduce to a simmer and cook until the mangoes turn translucent and the syrup turns glassy.  Cool, bottle and refrigerate. 

  Spicy Bell Pepper Chicken 450 gms chicken breast cubed and marinated with 1 teaspoon ginger garlic paste, salt, quarter teaspoon turmeric powder, 1 heaped tablespoon kashmiri chilli powder, 1 tablespoon vinegar, 1 teaspoon soy sauce 5 green chillies sliced 5 red chillies broken in half 1 medium onion cubed. ⅓ of each - red, yellow and green bell pepper.  Salt and turmeric powder Heat 2 tablespoon oil in a flat bottom pan. Add the chillies...fry a bit. Then add the onions and bell peppers. Add the salt and turmeric powder. Fry on high heat stirring continually for 4-5 minutes.  Remove the peppers-onion fry into a plate.  In the remaining oil add the marinated chicken and fry until the chicken is cooked and dry.  Return the veggies to the pan and stir until all is mixed together.

 Veggie Bites Half each of yellow, red and orange bellpeppers. (Can use green too) One big onion 200 gms paneer 1/3rd of a bottle of schezwan chutney Two tablespoons tomato ketchup Salt to taste Oil A few toothpicks  Cut up the veggies and paneer into 1 inch pieces Heat some oil in a wide pan or wok and shallow fry the paneer. Keep aside Reduce the oil to two tablespoons and add the rest of the veggies and stir fry on high heat for two minutes. Add salt to taste. Add the schezwan chutney and toss. Add the paneer and toss again. Plate it and serve with some toothpicks and your choice of alcohol. Note : You can add any type of veggies that you like carrots, baby corn, mushrooms etc etc

  Chorizo Pulao 1 packet Spanish chorizo sausage (250 gms) halved and sliced 1½ cup rice (standard measuring cup I have is 250 ml) and 3 cups water for cooking 1 onion finely chopped 2 medium size potatoes cut in cubes 1 tsp ginger garlic paste Few green chillies finely chopped (adjust according to your spice level) ¼ tsp turmeric powder 1 tablespoon kashmiri chilli powder 1 heaped tablespoon tomato paste 1 tsp malt vinegar Whole spices...1.bay leaf, 3 cardamom, 2 pieces cinnamon, 1 star anise, 4 clove and 6-7pepper corn Coriander leaves, 1 tablespoon oil and salt to taste.  Fry the sausage in a bit of oil for a minute. Remove and in the same oil, add whole spices.  Add the chopped onion,  green chillies and ginger garlic paste, fry a bit, then add the potato and a quarter cup water. When potato is half cooked, add turmeric, red chilli powder, tomato paste and vinegar.  Add salt, the rice and chorizo. Add the 3 cups water, chopped coriander leaves and bring to a...

  Prawn Pepper Fry Half kg prawns deveined and marinated with a tsp of pepper powder, half tsp turmeric powder, a tablespoon of lime and salt. 2 onions finely sliced 1 tablespoon of ginger garlic paste 3-4 stalks of curry leaves 1½ tablespoon whole pepper (crushed) 1 teaspoon fennel powder 1 teaspoon red chilli powder ¾ tsp garam masala One heaped tablespoon of small coconut pieces  A tablespoon of vinegar 2 tablespoon of coconut oil Heat the oil and fry the coconut pieces until nicely browned. Remove and keep aside. In the same oil add the curry leaves, then add the onions and fry well(add a pinch of salt for the onions to fry faster), when the onions start turn light brown add the ginger garlic paste and fry. When the raw smell is gone add the garam masala, red chilli powder, fennel powder and crushed pepper. Fry for a minute then add the marinated prawns. Mix nicely and cover and cook on low heat.  When the prawns are cooked, add the vinegar and fried coconut and incre...

  Apple Crumble For the filling.  2 apples peeled, cored and sliced.  1/2 cup apple chutney (recipe below) Half cup sugar Juice of 1 orange For the topping.  Half cup flour Half cup oats Half tsp salt Two tablespoon sugar Half cup chilled butter(cut in cubes) Mix the filling ingredients together and keep for a couple of hours.  Heat your oven to 175°C Place the filling in the bottom of a baking dish.  Now in a food processor or chopper, add the crumble ingredients and give it a nice whir. Should be breadcrumb texture.  Sprinkle this over the filling in the baking dish. Bake for about 1 hour until you see the filling bubbling over from the sides. and the top is a golden brown.  Serve with ice-cream. We had it plain tho **For the apple chutney 3 Granny Smith apples peeled and chopped 3-4 pieces of cinnamon stick. 1 tsp red chilli flakes  ¾ cup brown sugar or jaggery Half cup dried cranberries.  Add it all to a pan. Bring to a boil and simm...

  Aloo Matar with Pooris Heat a pressure cooker and add 1 tablespoon mustard oil 1 tsp panch phoran + ¼ tsp sesame seeds (panch phoran is an equal mix of mustard, fenugreek, fennel, cumin and nigella seeds) When the mustard crackles, add 1 finely chopped onion 1 tablespoon garlic (finely chopped) Fry a bit then add ¼ tsp turmeric powder 1-2 tsp red chili powder and ½ tsp garam masala powder. Then add 3 medium size chopped potatoes and peas. Stir and add 2 tablespoon tomato ketchup, a chopped tomato, 2 tablespoon kasuri methi and salt to taste. Add half a cup water and pressure cook for 3 whistles on high heat. Switch off the heat and leave for the pressure to drop. Serve with hot Pooris.

  Candied Orange Slices 2 large oranges cut into thin slices.  2 cups water 2 cups sugar.  Wash the oranges well and slice thinly.  Take a large vessel, fill with water and bring to a boil. To this add the orange slices and bring to a boil. Boil for a minute. Immediately remove the slices to the ice bath.  Prepare an ice bath while the water is boiling. (Ice cubes and water in a large vessel) Now take a wide saucepan and add the sugar along with two cups water. When the sugar has melted, drain the orange slices and add to the sugar syrup. Boil on low heat until the orange slices turn translucent. (About an hour) Remove from the sugar syrup and dry the slices on a greased wire rack or baking paper.  Any extra sugar syrup can be used to flavor your tea or coffee.

  Green Tomato Curry For 6 medium size green tomatoes cut in eighths.  In a tablespoon of hot oil add ¾ tsp panch phoran or plain mustard. When it sputters add a stalk of curry leaves, 1 leveled teaspoon of ginger garlic paste and fry a bit. Then add ¼ tsp turmeric and 2 tsp red chilly powder, stir and add green tomato and salt. When tomatoes are half cooked, add coarsely ground peanuts. Let steam for a few minutes and serve with hot chapatis.  If the tomatoes aren't tangy add a bit of tamarind paste to the curry. Alternatively you can also add a bit of jaggery if you want a sweet, spicy and tangy flavor. Panch phoran is equal quantities of mustard, cumin, fennel, fenugreek and nigella seed mixed together.

Prawn Pepper Curry and Lauki Bhaji.  For the Prawn Pepper Curry Grind to a paste an onion, few green chillies (depends how spicy you like it) ¼ tsp fenugreek seeds, 3-4 pods of garlic, 1 inch piece of ginger, ½ tsp cumin with little water.  In a pan heat 2-3 tablespoon oil. Add few pepper corns and 3-4 stalks curry leaves. Add the ground paste and fry a bit. Add a ¾ cup of water and salt to taste. Bring to a boil. Cover and simmer on low heat until the oil comes up.  Now add the prawns, half tsp crushed pepper and a quarter cup thick coconut milk.  Bring to a boil and simmer on low heat. When the prawns are cooked add a few coriander leaves and half teaspoon more crushed pepper. Lauki(bottle gourd) Bhaji Chop the lauki into cubes (1½ cup), chop garlic (about 3 tablespoon) a few green chillies and small tomato, Heat a tablespoon of oil (I used mustard oil).  Add half tsp panch phoran (I also added some sesame seeds). Add the garlic and the chillies. Fry a bit add...

  Butter Chaklis These are yummy, flakey, crunchy.....melt in your mouth bites of deliciousness 1 cup rice flour 1/2 cup besan flour 2 tablespoons sesame seeds 3 tablespoons butter A big generous pinch of asafoetida Water to bind the dough Oil to deep fry Mix the dry ingredients nicely. Add butter and mix the dough to a breadcrumb texture. Add water a tablespoon at a time and make a soft but non sticky dough....keep wetting your fingers and knead the dough for 5 minutes Heat oil in a deep kadai on a high flame. Then grease your Chakli mould and put the dough in. When the oil is hot, reduce the flame to low and squeeze the chaklis directly into the hot oil....fry on medium low flame till the chaklis are a light brown colour. Remove from the oil and put in a strainer to remove excess oil and then move to paper towels for all excess oil to be absorbed. Enjoy with tea, beer, whiskey or just on its own....the possibilities are endless You can change the flavour by adding cracked pepper,...

  Bottlegourd and kasuri methi curry . A simple quick curry. Fresh methi leaves can also be used. Leave out the water if you want a thick curry to be had with roti or paratha. In a pan heat two tablespoon mustard oil. Let it smoke. Then switch off the stove and cool it. Now heat the oil again and add a bay leaf. Add a finely chopped onion and a teaspoon of ginger garlic paste. Saute till the onion is transparent. Add half teaspoon each of turmeric, chilli, cumin, coriander powder and a quarter teaspoon of garam masala. Fry this masala for two minutes, adding a bit of water. Add about 250 gm bottle gourd pieces. Now add half cup coconut milk, a handful of kasuri methi (dried fenugreek leaves) one sliced tomato, a few slit green chillies and salt to taste. Add half a cup of water. Cover and cook until the bottle gourd is done.

  Sweet mango pickle/cutney Slice 5 raw mangoes.  Add equal quantity of grated jaggery to the mangoes. Make slits and add 6 whole red chillies(more can be added depending on how spicy you want the pickle to be) Leave overnight. The jaggery will melt by morning. Keep this jaggery-chilli-mango mixture on a low flame.  Dry roast half tsp each of methi, jeera and a few cloves and pepper. Roast 3 tsp of saunf. Crush all these in a motar pestle. Doesn't have to be a powder. Add to the mango mixture along with salt to taste. When the jaggery starts to thicken, take off the heat. Bottle when cool.

  Shahi Kheema   Heat 3 tablespoon oil. Add whole spices - 2 bay leaves, 1 inch piece cinnamon stick, three each of cardamom and clove, 1 star anise, a few pepper corns and 6-8 small garlic cloves. Fry until the garlic gets light brown. Add a large finely chopped onion and a heaped teaspoon of ginger garlic paste. Fry till the mixture starts turning golden. Add a quarter teaspoon turmeric powder, one heaped teaspoon red chilli powder, a tablespoon of cumin-coriander mixed powder. A heaped teaspoon of shahi biryani powder (I have used Everest brand). Mix nicely. Add a little water and fry the masala until the oil comes up. Now add half kg minced meat. Fry a minute on high heat. Now add the puree of two tomatoes, half cup of fresh cream, a cup of methi leaves (optional) and a tablespoon of vinegar. Cook for 7-10 minutes on low heat. Now add a few fresh sliced green/red chillies. Cook another 2 minutes.  Served with toasted pav smeared with butter and syrka pyaz. For the syr...

Orange cake ¾ cup sugar  Peel of an orange  ¼ cup butter 2 eggs 1 cup orange juice 2 cups flour 1 tsp baking powder ¼ tsp baking soda Pinch of salt Reserve 2 tablespoon of the orange juice and mix with two tablespoon of icing sugar. Preheat the oven to 180°C Grease your baking dish In the jar of the mixer, add the sugar and orange peel. Powder it. Add the butter, eggs and orange juice. Blend. Then add the baking powder, baking soda and 1 cup of flour.  Blend again nicely. Scrape the sides add the second cup of flour and salt. Blend again scraping the sides in-between. Pour into the baking dish, three fourths full.  Bake for about 40 minutes or untill done. Demould the cake when warm and spoon over the reserved orange juice.

  InjiPuli (Ginger-Tamarind Chutney) Chop ½ cup ginger and 4-5 green chilli into tiny pieces, heat 3 tablespoon coconut oil and fry the ginger and chilli pieces, when it starts to get brown, add ½ haldi powder, 2-3 tsp red chilli powder, ½ tsp methi powder(or crushed methi dana) and ½ tsp asafoetida, mix well and fry half a minute, then add 2-3 tablespoon tamarind paste or extract. Add few tablespoon water to make a very thick paste then add 5-6 tablespoon jaggery....cook till it becomes thick, add salt. Give this a tempering of mustard seed, curry leaves and  dry red chillies. Check for seasoning, sweet and spice and adjust accordingly.

  Stuffed veggies in a tomato soup base For the stuffed veggies Small bell peppers, tomatoes, onions, brinjal, zucchini, snake gourd, brinjal etc (can use any combination of veggies. You will need about 8-10 pieces for 500 gms mince 500 gm mince (chicken/mutton or beef) 1 tsp dried mint leaves (or half cup finely chopped fresh leaves) ½ tsp oregano 1 tsp za'atar 1 tablespoon pomegranate molasses 1 tablespoon ginger garlic paste 1 large finely chopped onion 1 tablespoon red chilli powder or chilli flakes Salt to taste Scoop out the inside of the vegetables gently keeping a little lid.  Mix the rest of the ingredients nicely. And stuff the veggies. For the tomato soup Two large tomatoes ground to a puree. Half tsp each not oregano, rosemary and tarragon 1 litre chicken stock or 1 Maggie stock cube with a little of water.  1 tsp chilli paste 1 tsp ginger garlic paste Salt to taste.  Boil all the ingredients until the raw smell is gone.  Reduce to a simmer and add t...