Pineapple Upside Down Cake

Pineapple Upside Down Cake

Prep Time: 15 mins
Cooking Time: 40 mins
Serves: 12

Ingredents:

• 125 gm Butter
• 125 gms Sugar powder
• 200 gms All Purpose flour / Maida
• 3 eggs
• 2 teaspoon baking powder
• Milk a bit to get dropping consistency
• Pineapple extract
• Pinch of salt
• 1/2 teaspoons cinnamon powder. 
• Pineapple slices
• Cherries
• Walnuts
• 
  

Method:

• Butter the mold.
• Sprinkle good amount of brown sugar.
• Place slices of pineapple, cherries and walnuts.
• Whisk the flour, baking powder, cinnamon pwd and salt in a large mixing bowl.
•  In a separate bowl,with an electric mixer beat the sugar and butter together until light. Add eggs one at a time, beating after each addition.
•  Mix pineapple extract. Add dry ingredients alternately beating well after each addition. If the batter is thick add milk to get it to dropping consistency. Pour cake batter over pineapple in pan.
• Bake at 400 F for 20 -25 mins.

Potatoes and green peas Masala

Potatoes and green peas Masala

Prep Time:
Cooking Time:
Serves: 4

Ingredients

• 3 boiled potatoes
• 3/4 cup green peas
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/8 teaspoon asafetida
• 1 teaspoon ginger paste
• 1 chopped green chili
• 2 tablespoons coriander
• 1/4 teaspoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon salt  as per taste
• 1/2 teaspoon garam masala
• 2 tomatoes chopped.
• 1 chopped onion.

Method

• Peal the potatoes cut them in small size pieces.
• In a small bowl mix ginger, green chili, coriander,turmeric, and chili powder with ¼ cup of water.
• Heat the oil in a saucepan. When oil is hot enough.
• Add the cumin seeds, and asafetida, when cumin seeds crack add onion. Saute it till it becomes soft and pinkish in color. Then add the spice mix and chopped tomato, cook until spices start leaving the oil this should take about one minute.
• Next add green peas and half a cup of water and let it cook until they are tender.
• Add potatoes and salt, mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
• Add about 2 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
• Add garam masala, chopped cilantro, mix it gently after gravy comes to boil turn off the heat and cover the pot.
• Serve it hot with chapatti or rice.

Garlic Masala Prawns

Garlic Masala Prawns (Khadkala)


Prep Time: 10 mins
Cooking Time: 10 mins
Serves: 4

Ingredients:
1 lb Prawns (Shell-on and deveined)
1 teaspoon chilly powder (as per taste)
1 teaspoon turmeric powder
4 tablespoon oil
7-8 garlic cloves(crushed)
Salt as per taste



Method:

• Add oil in the pan,when it is hot, add garlic. Roast garlic in the oil for few  minutes but don't let it burn.
• Add prawns,chilly powder, turmeric powder and salt.
• Let the prawns cook well.
• Serve it hot.

Cucumber Cake

Cucumber Cake (Tavsalli)

Prep Time:  20 mins
Cooking Time: 30 mins
Serves: 8 - 10

Ingredients:
1 cup rava / sooji
1 cups grated cucumber
1 teaspoon roasted sesame
2/3 cup grated jaggery
10 cashews chopped
4-5 cardamom powdered
Salt as per taste
1 tablespoon ghee/ margarine






Method:

• Pre-heat oven at 350 degree.
• In a bowl mix cucumber, jaggery, sesame, cashews, cardamom powder and salt. Try to melt jaggery completely with cucumber.
• Roast rava in a pan on moderate heat for 2 minutes. Don't allow rava to turn brown.
• Add the mixture to the rava and mix well. Keep the mixer aside for half an hour.
• Grease a oven resistant container and pour the mixture in it. Keep it in oven for 30 minutes.OR
• Grease a container . Pour the mixture into the container and steam in a cooker for 10-12 minutes without the whistle.
• Insert a toothpick to check if the cake is cooked. 
• Once the cake is cool. Cut into pieces, and drizzle some ghee before serving.

Prawn Masala

Prawn Masala


Prep Time: 10 mins
Cooking Time: 10 mins
Serves: 4


Ingredients:
1 lb prawns (shell-off and deveined)
1 and 1/2 tablespoon chilly powder (as per taste)
2 tablespoon vegetable oil
1 and 1/2 tablespoon garlic paste
1 teaspoon turmeric powder
1 teaspoon garam masala
1 strand scallions/spring onion chopped
Lime juice per taste
Salt as per taste

Method:

• Marinate prawns with chilly powder,turmeric powder,garlic paste,garam masala,lime juice, salt and scallions.
• Keep it aside for 10 mins
• In a pan add oil and put in the marinated prawns. Cook it for 10 mins or till prawns are cooked.
• Serve it hot.

Puran Polis

Puran Polis

Prep Time: 30 mins
Cooking Time: 45 mins
Serves: 8

Ingredients:
1 cup chana dal
1 cup Jaggery
1 teaspoon Cardamom
1 and 1/2 cups Maida/ All-purpose flour
A pinch of turmeric
2 teaspoon Wheat sooji(rava)
1 teaspoon Oil
Salt as per taste.

Method:

• Cook Chana dal in pressure cooker. Drain all the water.
• Cook dal mixed with jaggery, turmeric for 10min. Grind without using water. Add cardamom and mix well with hand to get a smooth mixture.
• In a small bowl take warm water and soak sooji for few minutes and keep it aside.
• Mix maida and sooji(drain the water),salt. Add water,oil and make a dough. Cover and keep aside for 3 hours. 
• Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal the ends.
• Apply oil to a plastic paper, keep the ready ball on it and roll it flat like chapati / tortillas.
• Fry it in hot pan till it gets golden brown color.
• Serve hot with ghee/butter.

Tips:
 Use sooji and flour in to make the outer wrap very soft.
 Use milk instead of water for making the maida dough so that pooran polis become soft.

Chicken Rendang

Chicken Rendang

Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 4-5

Ingredients:

•     800gms or 1.76lb chicken.
•    3 tablespoons desiccated coconut, dry-fried on medium-low heat till golden brown (optional)
•    4 -8 shallots, depending on size sliced ( substitute 2 onions)
•    2 cm gingerroot, sliced
•    1 cm fresh galangal root (optional)
•    2 big red chilies, seeded and sliced
•    4 dried chilies, softened in hot water for 10 minutes ( substitute 1 tsp chilli powder)
•    150 ml coconut cream
•    1 tablespoon sunflower oil or 1 tablespoon corn oil
•    2/3 teaspoon turmeric powder
•    3 stalks lemongrass, the fat part sliced, the remaining stalk trimmed and smashed lightly
•    3 kaffir lime leaves, torn (optional)
•    1 tablespoon dark brown sugar (optional)
•    1 -1 1/2 teaspoon sea salt
•    Bamboe Chicken Rendang mix (easily available in Asian market, enhances the taste of the gravy).

Method: 

•  Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
•  Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stir fry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
•  Add meat pieces. Stir-fry for 5 minutes.
•  Mix  1 complete pack of  Bamboe Chicken Rendang mix.
•  Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with 
• Serve it hot with coconut rice.

Tips:

1. Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried desiccated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
2. Always tastes better if made in advance. i.e prepared in the morning and severed for dinner.

Reshmi Kebabs

 
Reshmi Kebabs

Prep Time: 15 mins
Cooking Time:  20 mins
Serves: 6

Ingredients:
1 lb Chicken (breast pieces)
1/2 teaspoon white pepper powder
1 tablespoon fresh cream
6 tablespoon curds(thick)
1 tablespoon cashew powder
1 teaspoon garlicpaste
1 teaspoon ginger paste
1 teaspoon green chilly paste.
1 teaspoon garam masala
1 cube cheese (as per taste)
Salt to taste.


Method:
         
         Marination

• To the chicken pieces add salt, white pepper powder,fresh cream,curds cashew powder, ginger-garlic paste, green chilly paste, garam masala and cheese.(Keep this mixture in the freeze for atleast 6 hours its better if kept overnight).
• In a pan,roast this mixture on high flame for sometime and then on low flame till the mixture is completely dry.
• Keep the mixture aside to cool down,
• To get the charred taste and look put the pieces on skewers and roast them on flame.
• Serve kebabs hot with green or mint chutney. 

Chicken Biryani

Chicken Biryani


Prep Time: 30 mins
Cooking Time: 40 mins
Serves: 6

Ingredients:

Whole cut Chicken

Saffron

Cardamom (3 Green and 2 black), 

1 inch cinnamon sticks, 

5 cloves, 

8 peppercorn

2 tea spoons of ground poppy seeds

4 medium size onions finely chopped

5 Serrano Chilies finely chopped

4 medium size tomatoes finely chopped

Ginger- garlic paste.

1 whole bunch of cilantro

1/2 teaspoon turmeric powder

1.5 teaspoon red chilies powder

1 teaspoon garam Masala

Lime juice as per taste

Salt as per taste.

Vegetable Oil.

 Method:

• Set aside 1 pinch full of saffron in ¼ cup milk. 
• Cook 3 cups of rice. Add oil and salt.
• Add cardamom,cinnamon sticks, cloves, peppercorn to a plentiful amount of oil
• Add finely chopped  onions,ginger and garlic paste,serrano chilies.
• Cover and cook the above till onions are translucent and giving off water
• Then add finely chopped tomatoes.
• Cover and cook for 5 mins.
• Add turmeric,chilli powder,garam Masala,lime juice,salt and whole cut up chicken.
• Cover and cook on a medium flame for about 30 minutes, stir it occasionally (Do not add water)
• Then add cilantro.
• Cover and cook for another 15 minutes
• Then add  poppy seeds.
• Uncover on a higher flame to thicken gravy. 
• Deep fry lengthwise cut onions. 
• Create layers with the bottom most layer of chicken, then rice, onions, saffron milk.
• Cover with aluminum foil and place in conventional oven at 350 degrees for 40 minutes.
• Serve it hot.

Steamed Modaks / Dumplings

Steamed Modak / Dumplings – Maharashtra Special

Prep Time: 15 mins

Cooking Time: 20 mins
Serves: 8

Ingredients: 
Outer cover:                      
 1 cup rice flour
 1 cup water
 1 teaspoon ghee / butter
Inside filling:
 1 cup jaggery (powdered)
 1 cup fresh coconut (grated)
 2 tsps poppy seeds
 Salt to taste.




                                                                             Method:

•  Fry poppy seeds dry and mix with jaggery and coconut.
•  Add the mixture to a pan and stir constantly. 
•  Make small balls of the mixture.
•  In another pan, boil water and add rice flour,ghee, salt and stir well (dough consistency).
•  Knead the dough well and roll into small circular discs.
•  Stuff the filling and cover it like momos.
•  Steam modaks for 10-15 minutes. Tasty steamed modaks are ready to be served.
• Serve the delicious steamed modaks with ghee.

Blueberry muffins

Blueberry muffins


Prep Time:  15 mins
Cooking Time: 20 mins
Serves: 12


Ingredients:
• 1/2 cup butter at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1/2 cup milk
• 2 1/2 cups fresh blueberries.

For Topping:
• 1 tablespoon granulated sugar , mixed with
• 1/4 teaspoon ground nutmeg

Method:

• Heat oven to 375°.
• Grease 12 regular-size muffin cups.
• In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
• Add eggs one at a time, beating after each.
• Beat in vanilla, baking powder and salt.
• With spoon, fold in half of flour then half of milk into batter; repeat.
• Fold in blueberries.
• Spoon into muffin cups and sprinkle topping onto each muffin.
• Bake 15 to 20 minutes, until golden brown and springy to touch.

Lobster Thermidor

Lobster Thermidor

Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 2

Ingredients
2 medium size lobsters
2/3 cup olive oil
2/3 cup white wine
1 cup lobster, fish or chicken stock
2-3 finely chopped shallots
1-2 Tbsp. chopped tarragon
2 egg yolks
3/4 cup heavy cream
1 tsp. dry mustard
3 Tbsp. sherry
1 cup Bechamel sauce

Bechamel sauce -
4 Tbsp. butter
3 Tbsp. flour
1/2 cup lobster or fish (or chicken) stock
1 cup milk
A pinch of nutmeg
Sweet or hot paprika to garnish

Method

• Preheat oven to 400 degrees.
• With a large, sharp knife, split the live lobster in half lengthwise. Start with the head side and work the knife back toward the tail. Starting with the head end kills the lobster instantly.
• Brush the lobster with olive oil and bake in the oven for 15 minutes.
• Make the bechamel sauce. Melt the 4 tablespoons of butter, add the 3 tablespoons of flour and cook until it is blond, about 3-4 minutes. Add the lobster stock and stir well to combine. Let this come to a simmer, then slowly add the milk, stirring all the while. Let this come to a simmer, then add some salt and pepper to taste, then the nutmeg. Do not let this boil.
• Remove the lobster and let it cool, then remove all the meat (don't forget the meat in the body!) and chop coarsely.
• In a small frying pan, add the wine, sherry, lobster stock and the tarragon and boil it down until it is thick, almost a glaze.
• Add this glaze to the bechamel sauce and stir well to combine.
• Mix the cream with the egg yolks, then slowly add some of the bechamel-glaze mixture to the cream, stirring all the while. When you get about 1/2 cup of the hot mexture into the cream, pour it all back into the rest of the bechamel-glaze mixture. What you are doing here is tempering the cream-egg mixture so you don't get scrambled eggs in your sauce. Again, do not let this boil.
• Add the dry mustard and some salt to taste. The sauce should be thick.
• Add the lobster and mix well.
• Traditionally, you then fill the empty lobster shells with this mixture and brown in a 375 degree oven for a few minutes. You can of course eat the thermidor outside of the shells in little bowls, or over egg noodles. In either case sprinkle a little paprika over the top at service.

Sesame Prawns

Sesame Prawns

Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 2-3

Ingredients
1/2 pound Prawns
2 tablespoons raw sesame seeds
2 spring onions (sliced)
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon of any fruity flavored wine
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Method               

• In a bowl combine all of the marinade ingredients and mix well. Add the prawns and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
• Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the prawns but thin enough to flow around the pieces. Set aside.
• Remove the prawns from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the prawns in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. 
• In your wok or pan combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
• In the pan or in a serving dish coat prawns with the sauce and garnish with sliced scallions(spring onions) and sesame seeds.

Vegetable Noodles

Vegetable Noodles


Prep Time: 20 mins
Cooking Time: 10 mins
Serves: 2-3

Ingredients
Cooked Noodles ( Make sure not to over cook it)
1 cup mixed vegetables,cut in to small cubes(carrots, french beans, bell pepper, broccoli, mushrooms or any other vegetables of your choice)
1 tbsp cooking oil
2 green chilies, finely chopped
2 spring onions, chopped
2 tsp soya sauce
Pepper to taste
Salt to taste

Method

• Heat oil in a wok or in a pan.
• Add the green chilies and saute it for a minute.
• Add the french beans and stir fry for 1-2 minutes.
• Add the carrots, bell pepper,broccoli and mushrooms stir fry until all the vegetables are just cooked.Don’t over cook them.
• Add the soy sauces, pepper and salt(if required). Mix it well.
• Add the noodles and spring onion and stir for 2 minutes until the noodles is mixed well with all the ingredients.
• Serve it hot.

Mushroom Masala

Mushroom Masala

Prep Time: 20 mins
Cooking Time 10 mins
serves: 3-4



Ingredients
1 ½ – 2 tbsp. Oil
1 medium size Onion chopped
1 medium size Tomato chopped
1/2 tsp black mustard seed
1/2 tsp cumin seeds
2 tsp. Ginger Garlic paste
2 tsp. Coriander Powder
1 1/2 tsp. Chili Powder (adjust to taste)
1/2 tsp. Turmeric
Salt to taste
10 oz. or 284gms. White button Mushrooms finely chopped
1/8 tsp. Garam Masala
Cilantro to Garnish.

Method

• In a pan heat oil and add mustard seed and then cumin seeds. 
• When mustard seeds start crackling add ginger- garlic paste and saute it for a minute.
• Add chopped onion when the onion starts becoming transparent to it add chopped tomato and mix it well. Cover the pan and keep it on medium heat for 2 minutes.
• Add turmeric powder, chili powder, garam masala, salt to taste and a pinch of sugar.
• Add chopped mushrooms and mix all the ingredients well. Cover the pan for 2- 3 minutes.
• Add freshly chopped cilantro and serve it hot with nanna, roti or chappati.

Tip

Mushrooms can be cut in slices but if chopped small  then will mix well with the other ingredients making the vegetable more tasty.

Methi Matar Malai

Methi Matar Malai


Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 2-3


Ingredients
1 Cup packed Fresh Methi/fenugreek leaves(not the stems)
1 Cup fresh or frozen green peas
1/2 Cup  milk
salt and turmeric powder – to taste
2 tbsp heavy cream
oil – tbsp
Masala paste
1 small onion
1 inch ginger
1-2 green chilies,
2 cloves
1 inch cinnamon stick
1 tsp cumin powder
1/3 cup milk or water
Grind all the masala ingredients into smooth paste.



Method

• Heat oil in a skillet. Add and saute the masala paste for 7-8 minutes on medium heat until the raw smell of onion is gone and the paste is turned somewhat pink in color.
• Now add methi leaves and peas. Season with salt and turmeric. Saute for 5 minutes more. Now add the milk or heavy cream. Adjust the consistency. Cover partially with lid and cook about 10-12 minutes on slow-medium heat. 
• When sauce is thick and peas are tender remove from the fire.
• Serve with roti or chapatti. 

Butter Chicken

Butter Chicken

Prep Time: 30 mins
Cooking Time: 20 mins
Serves 4-5

Ingredients 
1/4 cup/150ml natural yogurt
1 1/2 tsp chili powder
1 tsp turmeric powder
1/4 tsp black pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp coriander powder
1 tsp cumin powder
1 tsp ginger paste
1 tsp garlic paste
1 medium size chopped  tomato
Salt to taste
2 pounds/1kg boneless chicken cut into cubes
2 tbsp butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped.



Method

• In a bowl take the boneless chicken which is cut in cubes, add salt, chilly powder and little turmeric powder and leave it aside for marinating for about 30 minutes.
• In a pan heat oil add, cloves, cinnamon,black pepper and saute it for a minute.
• Add chopped onion, ginger-garlic paste and chopped tomato and let it cook for few minutes.
• Add salt, chili powder, turmeric powder, corinder powder and cumin powder and mix it well. 
• cool the above preparation and then grind it well with yogurt, till the paste is smooth and  fine.
• In another pan heat butter and add the paste. When the paste starts boiling add the marinated chicken pieces and mix it well.Cover the pan and heat it on medium heat for 10  minutes or till chicken is completely cooked. You can add little water if the gravy is too thick.
• Garnish it with freshly cut coriander and serve it hot with rice or french loaf.

Chilly Chicken

Chilly Chicken

Prep Time: 45 mins
Cooking Time: 20 mins
Serves: 3-4


Ingredients
500gm boneless chicken pieces, cut into small cubes
1 onion, cut into cubes
1/2 of bell pepper, cut into cubes
1 tbsp soya sauce
1/4 tsp white vinegar
1 tbsp green chilli paste
1 tsp black pepper powder
1 tsp dry red chilli flakes (optional)
1 tbsp minced garlic
1 tbsp cornflour
1 tbsp all purpose flour/maida
1 egg (optional)
Salt to taste
Oil


Method

• Marinate the chicken in 1/2 tbsp soya sauce, egg, salt, pepper, all purpose flour, cornflour, half the garlic and half the green chilli paste for atleast 30 mins. 
• Heat a pan with oil to deep fry the chicken pieces until golden brown. Keep aside the fried chicken pieces.
• In another pan add 2 tbsp oil, add chopped garlic and the chillies and flakes and fry for a minute. Next, add the onions and capsicum and fry until soft (2-3 mins). Add vinegar,1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce, salt, and pepper and mix well.Once the sauce in the pan is done add fried chicken.
• Stir all the ingredients until well combined and fry for another 2 mins. Garnish with some chopped spring onions and serve hot.

Chinese Fried Rice

Chinese Fried Rice

Prep Time: 20 mins
Cooking Time: 10 mins
Serves: 2-3

Ingredients
1 cup  cooked rice ( Make sure not to over cook it)
1 cup mixed vegetables,cut in to small cubes(carrots, french beans, bell pepper, broccoli, mushrooms or any other vegetables of your choice)
1 tbsp cooking oil
2 green chilies, finely chopped
2 spring onions, chopped
2 tsp soya sauce
2 Eggs
Pepper to taste
Salt to taste




Method

• Heat oil in a wok or in a pan.
• Add the green chilies and saute it for a minute.
• Add scrambled egg.
• Add the french beans and stir fry for 1-2 minutes.
• Add the carrots, bell pepper,broccoli and mushrooms stir fry until all the vegetables are just cooked.Don’t over cook them.
• Add the soy sauces, pepper and salt(if required). Mix it well.
• Add the rice  and spring onion and stir for 2 minutes until the rice is heated up and mixed well with all the ingredients.
• Serve it hot.

Tip:

To keep the vegetables crunchy heat the pan on full flame and saute the vegetables for 2 minutes on full flame.

Vegetable Kolhapuri

Vegetable Kolhapuri

Prep Time: 30 mins
Cooking Time: 20 mins
Serves: 3-4


Ingredients:
1 cup cauliflower florets
1 cup green beans cut into pieces
1 cup green peppers cut into squares
1 cup carrots cut into thin slices
3/4 cup potato (peeled and cut into cubes)
1 large onion finely chopped
1 cup tomato, finely chopped
2 tsps garlic paste
1 tsp ginger paste
1 to 1.5 tbsp kashmiri red chili powder
2 tsp red chili powder
1/4 tsp turmeric powder
6 tbsp oil
1 1/2 tbsp Kolhapuri Masala
1/4 tsp cardamom powder
2 pinch clove powder
1/2 tbsp fennal seeds powder
1/2 tsp cinnamom powder
 Salt to taste.


Method

• Heat 1 tbsp of oil in pan, add onion, ginger garlic paste and saute till the onion becomes transparent. Add tomato and red chili powder. Once the tomatoes become mushy add some salt and keep it aside till it cools. After it cools add to grind and make a fine paste by adding some water.
• In another pan heat 3 tbsp of oil. Add potato and green beans and saute it for sometime. Then add turmeric powder, and kashmiri red chili powder and mix it well. Cover the pan and keep the flame on medium heat. When the potatoes are almost cooked  add onion-tomato paste and 1/2 cup water and stir it well.
• When the gravy is boiling add kolhapuri masala, carrots,cauliflower,green pepper, cinnamon powder,cardamom powder,salt,cloves powder,fennel seeds powder and cook it for 5-10 minutes.
• In a small pan heat 1 tbsp add 1 tbsp of Kashmiri chili and then immediately pour it over the prepared vegetable.
• Serve it hot.

Kolhapuri Masala

Kolhapuri Masala


Ingredients

125 gm Dried Coconut
250 gm Red Chilli Powder
60 gm Coriander Seeds
50 gm Garlic
50 gm Sesame Seeds
25 gm Poppy Seeds
20 gm Cumin Seeds
10 gm Peppercorns
5 gm Asafoetida
8 Inches Cinnamon
2 Inches Turmeric
1 Piece Ginger
2 tsp Cardamom powder
1 tsp Fenugreek seeds
1 tsp Mustard Seeds
10 Cloves
4 Bay Leaves
1/8 Nutmeg
1/2 Cup Refined Oil
Salt to taste

Method

• Grind garlic, ginger together to make a fine paste.
• Roast poppy and sesame seeds and grind it to make a fine paste.
• Now roast the dry coconut and grind it properly.
• Fry all the other ingredients separately in a little oil, except salt.
• Grind the fried ingredients one by one.
• Take a big bowl and combine all the ground ingredients.
• Add chili powder and salt and mix well.
• Kolhapuri Masala can be stored in an air-tight jar.

Non-Veg Pizza Bites

Non-Veg Pizza Bites

Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 4-5

Ingredients
1 Sliced medium size Onion
1 Chopped medium size Tomato
2 Garlic cloves chopped finely
1 1/2 teaspoon chilly powder
1 teaspoon turmeric powder
1 teaspoon black pepper
Salt to taste
1 1/2 teaspoon Sugar
1 tablespoon oil




Topping
Chicken cooked sausage

Jalapenos or bell pepper
Mozzarella Cheese

Method

• Heat oil in a pan. Add garlic, onion, let it cook for few minutes till onion is transparent.
• Add tomato, salt, turmeric powder, chilly powder and mix it well. cover the pan and cook it for 2 minutes.
• When tomatoes are almost dissolved with onions, add sugar, black pepper and again mix it well.
• Remove it from flame and keep it aside.
• Pre-heat oven at 350 degree F or 180 degree C and place bread slices for 2 minutes, till the downside of the bread becomes a little crisp.
• Remove the bread from the oven and place it upside down. On the crisp part evenly spread the onion-tomato spread which was made before.
• Then spread mozzarella cheese and last add sliced sausage, jalapenos and again keep it in the oven for 4-5 minutes.
• Serve them hot.

Tips:

1. Can cut bread in different shapes before keeping it in oven.
2. Can sprinkle black pepper over the toppings to add to taste.

Vegetable Pizza Bites

Vegetable Pizza Bites

Prep Time: 10 mins
Cooking Time: 15 mins
Serves: 4-5

Ingredients
1 Sliced medium size Onion
1 Chopped medium size Tomato
2 Garlic cloves chopped finely
1 1/2 teaspoon chilly powder
1 teaspoon turmeric powder
1 teaspoon black pepper
Salt to taste
1 1/2 teaspoon Sugar
1 tablespoon oil






Toppings
Yellow Baby corn
Jalapenos or bell pepper
Olives or Capers
Mozzarella Cheese

Method

• Heat oil in a pan. Add garlic, onions let it cook for few minutes till the onions are transparent.
• Add tomato, salt, turmeric powder, chilly powder and mix it well. cover the pan and cook it for 2 minutes.
• When tomatoes are almost dissolved with onions, add sugar, black pepper and again mix it well.
• Remove it from flame and keep it aside.
• Pre-heat oven at 350 degree F or 180 degree C and place bread slices for 2 minutes, till the downside of the bread becomes a little crisp.
• Remove the bread from the oven and place it upside down. On the crisp part evenly spread the onion-tomato spread which was made before.
• Then spread mozzarella cheese last add baby corn,jalapenos, capers and again keep it in the oven for 4-5 minutes.
• Serve them hot.

Tips:

1. Can cut bread in different shapes before keeping it in oven.
2. Can sprinkle black pepper after adding all the toppings

Vegetable Thai Red curry

Vegetable Thai Red curry

Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 3-4

Ingredients

2 teaspoons vegetable oil
1 tablespoon Thai red curry paste
1 cup sliced halved mushrooms
1 green bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 (14 ounce) coconut milk
1 tablespoon Thai basil leaves.
Lemon Zest (as per taste)

Method

• Heat the oil in a large skillet over medium-high heat. 
• Add the curry paste, mushrooms, bell pepper, carrot and onion. Cook and stir for a few minutes.
• Add coconut milk and Thai basil leaves. 
• Bring to a boil,sprinkle some lemon zest and then simmer over medium heat for a minutes.
• Serve the curry with hot steamed rice.

Thai red curry paste

Thai red curry paste

Ingredients-

Dried Thai Red Chilies – 20 or to taste (de-seeded)
Galangal – 1 Tbsp (Ginger can be substituted but use galangal for authentic Thai flavor)
Shallots – 1/2 cup, chopped
Lemon Grass – 2 Tbsp, chopped
Cilantro Stems – 2 Tbsp
Garlic – 1/4 cup, chopped
Lime Leaves – 4 to 5 (Lime zest can be added)
Black Peppercorns – 1 tsp
Salt – to taste
Chilly powder – as needed
Oil – 3 Tbsp
Hot Water – 1 cup


Method-

• Soak Dried Red Chilies in 1/3 cup hot water.
• Remove the soaked chilies from the water and grind them with remaining ingredients (except Oil) in a blender. You can use the same hot water so the ingredients blend well.
• Grind all of the ingredients into a smooth paste.
• Heat Oil in a skillet.
• Add the paste and cook it until the oil starts to separate.

Scallops in Black Sauce

Scallops in Black Sauce

Prep Time: 20 mins
Cooking Time: 10 mins
Serves: 2-3

Ingredients-
Baby scallops - 1 pound
Soy Sauce - 1 tablespoon
Corn Starch - 1 tablespoon
Garlic Cloves finely chopped - 1-2
Green Chilies finely chopped - 2
Black pepper - 1 teaspoon
Salt to taste.
Oil 2 tablespoon
Water 1/2 cup

Method-

Making Black sauce:

• Take some water in small bowl and dissolve the corn starch and keep it aside.
• Heat up 1 tablespoon of oil in a pan. Add garlic, green chilies. 
• when garlic starts becoming golden brown,add soy sauce,black pepper,water and salt if necessary.
• After a minute add corn starch which is dissolved in water and keep on stirring the sauce till it starts thickening a bit.
• Once the sauce has reach a thick consistency remove it from the flame and keep it aside.

Cooking the scallops:

• Heat up 1 tablespoon of oil in another pan. Add the baby scallops,salt to taste if necessary and suate it for 3 minutes or till the scallops cook.
• Once the scallops are cooked, add the black sauce on top of it and simmer it on medium heat for a minute.
• Garnish it by sprinkling finely chopped spring onion
• Server it hot with rice.

Potato Sabzi

Potato Sabzi

Prep Time: 20 mins
Cooking Time: 10 mins
Serves: 2-3

Ingredients-
Big sized Potatoes– 2
chopped Green Chillies – 3
Turmeric Powder – 1/2 tsp
Mustard Seeds – 1/2 tsp
Cumin seeds - 1/2 tsp
Curry Leaves – 7-8
Coriander Leaves or Cilantro
Oil – 3 tsp
Salt to taste.






Method-

• Boil the Potatoes. After potatoes are boiled remove the potato skin from top and then chop it into small cubes.
• Heat Oil in a pan, add Mustard seeds. Once the seeds splutter, add cumin seeds,curry Leaves and green chilies and fry for a minute.
• Add turmeric powder and then chopped potatoes and mix it well.
• Then add salt and mix properly. Cook it for 2-3 minutes by closing the lid. 
• Garnish with Coriander Leaves.
• Enjoy potato sabzi with fried hot puris.

Malvani Masala

Malvani Masala


Ingredients-

Dried Red Chillies 1 kg,
Coriander Seeds 1/2 kg
Fennel Seeds 100 gm,
Cumin Seeds 25 gm,
Shahi Jeera(Black Cumin Seeds) 25 gm,
Masala ilaichi(Black/Brown Cardmom) 50 gm,
Cinnamon Sticks 50 gm,
Dagad Phool 50 gm,
Cloves 20gm,
Black Peppercorns 50gm,
Nag Kesar 25 gm,
Black Mustard seeds 25gms
Dried Turmeric Root (can use powder form)25 gm
Badal Phool 10 gm
Whole Asafoetida (Hing) Stones(can use powder form) 25 gm
Nutmeg 2 Whole (can use powder form),


Method-

• Break the turmeric, asafoetida and nutmeg in powder. 
• Other than red chilies, coriander seeds and nutmeg, saute all the other ingredients in a litle oil individually. 
• Lastly saute the chilies and coriander seeds and then make a fine powder of all the ingredients together.
• Keep it in an air-tight container, will last for a year. 

Kombadi Vade

Kombadi Vade
(Chicken Curry with puris)


Prep Time: 30 mins
Cooking Time: 20 mins
Serves:  4-5





Ingredients :  
Chicken
Coconut (dry) 1/2 cup
Fresh coriander leaves a few sprigs
Green chillies 2-3 (as per taste)
Ginger 1 inch piece
Garlic 3 cloves
Onions 4 medium sized
Red chillies whole 4 (chillies are too hot just add 3)
Oil 4 tbsps
Malwani masala 2 1/2 tsps
lime juice (as per taste)
Salt to taste

Method -

• Wash, clean and cut chicken into pieces. 
• Clean, wash and roughly chop fresh coriander leaves. Chop green chillies . Peel, wash and chop ginger and garlic roughly. Peel, wash onions and chop finely.
• Grind coriander leaves to paste along with garlic, ginger and green chillies and marinate the chicken in this paste..
• Heat one tablespoon of oil in a pan, chopped onions, stir fry till golden to it add dry coconut, continue to cook on medium heat, stirring continuously till coconut changes its color to light brown. Add red chillies and grind to a fine paste, adding a little water.
• Heat remaining oil in a pan, add above made onion,coconut paste stir it in pan for sometime. 
• Add the green paste coated chicken pieces and two cups of water and bring it to a boil.
• Add Malwani Masala and stir it well.
• Continue to cook for three to four minutes on medium heat.
• Add salt, lime juice and mix thoroughly.
• If want it more spicy can add red chilly powder as per taste.
• Garnish with chopped fresh coriander leaves. 
• Serve with Malwani wada which is a special rice flour puri.
• It can be eaten with puris, bread, chapattis or rice.
• Server it hot and with love.