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.

Tandoori Crab

Tandoori Crab


Prep Time: 1hr 10 mins
Cooking Time: 25 mins
Serves: 2-3

Ingredients-
2 pounds Crab
1 cups Yogurt
1 tablespoon Red chili powder
1 teaspoon turmeric powder
1 tablespoon coriender powder
1 tablespoon cumin powder
Salt to taste
2 tablespoon Garlic ginger paste
1 tablespoon lemon juice
1 tablespoon oil.

Method- 

• In a bowl add all the ingredients as mentioned above.Mix it well so that there are no lumps.
• Crab can be taken as whole or cut into small piece.
• Apply a part of the paste to the crab from all sides and keep it aside for 1 hour.
• After an hour again brush some part of the paste ob the crab. 
• Put foil on the baking tray and then put the crab on it.
• Preheat oven at 350 degree F or 180 degree C.
• Put in the crab for 10 minutes. Once the top part of the crab having paste dries, put the crab upside down. Brush the remaining paste on the crab and again keep it in oven for 10 minutes or till the paste dries.
• Remove the crab from the oven and serve it hot with spicy onions.

Tip:

To get the grilled look and flavor on the crab hold the crab on burner flame for 2 minutes .

Chicken Puff Pastry

Chicken Puff Pastry

Prep Time: 25 mins
Cooking Time: 45 mins
Serves: 10 -12

Ingredients-


For inside filling-
Chicken shredded in small pieces - 1 cup
Onions - 2, sliced long
Green Chilies - 2 finely chopped
Ginger garlic paste - 1 tsp
Soya Sauce (to taste)
Oil - 1 tbsp
Salt - to taste
Outer cover-
Pastry sheets.
1 Egg

Method-

• Heat oil and saute the onions until golden brown. 
• Add the ginger garlic paste and fry for another minute.
• Add all shredded chicken and saute it well until chicken is properly cooked.
• Finally to it add salt, soy sauce and sugar and mix well. Cook on open fire for about 4-5 mins. The filling should be moist yet thick.
• Wait for few minutes for the filling to be cool down.
• Take pastry sheets and cut it into rectangle shape.
• Apply thin coat of egg in the inner side of the rectangle and then add the filling on oneside of the rectangle.
• Close the pastry by folding the empty side of the rectangle. While closing apply little water to the edges of the rectangle so that the pastry is sealed.
• Again brush thin coat of egg on the outer side of the pastry.
• Pre-heat the oven at 400F and bake the pastry for 15 minutes or till there is a golden brown crispy coating.
• Serve it hot with chilly sauce or any spicy sauce.

Almond Barfi

Almond Barfi
(Almond Squares)


Prep Time: 25 mins
Cooking Time: 20 mins
Serves: 12


Ingredients-
1 cup almonds , finely ground
3/4 cup sugar
1/2 cup whole milk
1 -2 tablespoon ghee/clarified butter.
Cardamom powder to taste.
Cut small almond pieces for decoration.


Method-

• Keep the almonds dipped in warm water for 5 minutes. Then remove the top skin of the almond and then grind it finely.
• Grease a shallow plate/pan with ghee.
• In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
• Add ghee after 5 minutes.
• Continue stirring till the mixture thickens to the consistency, and starts leaving the sides of the pan.
• Continue stirring for another couple of minutes.
• Remove from flame and pour it into the prepared greased plate/pan; smoothen surface of the mixture if necessary.
• 10 minutes later, after it partially cools down sprinkle cardamom powder and cut almond pieces all over on the top surface, cut into squares using a knife or pastry cutter.
• Cool completely, and enjoy the delicious almond squares. 

Kothimbir Vadi

Kothimbir Vadi
(Baked & Fried Coriander Cakes)

Kothimbir Vadi is a delicious vegetarian Maharastrian dish.  Commonly served as an appetizer. I hope you enjoy these spicy bites.

Prep Time: 5-10 mins
Cooking Time: 30 mins
Serves: 4-6

         Ingredients-

        Coriander leaves- 2 cups
        Chick peas flour/besan- 1 cup
        Rice flour- 1tbsp
        Wheat flour- 1/4 cup
        Green chilies- 2 finely chopped
        Ginger garlic paste- 1tsp
        Sesame seeds- 1tbsp
        Turmeric powder- 1tsp
        Asafoetida- A pinch
        Garam masala- 1tsp
        Baking soda- 1/2tsp
        Sugar- 1tsp
        Salt to taste- 1tsp
        Oil for shallow frying.

Method- 

• Mix all the ingredients except oil. Mix all ingredients well by adding water to make a thick batter without any lumps. 
• Grease a pan with oil. Add batter to pan and bake it at 350 F for 25 minutes. You can use a skewer to test if it is completely baked. The   skewer should come out clean. 
• Remove it from the mold and allow it to cool. Then cut it into small cubes or diamond shape. 
• Heat some oil in a pan. Now, shallow fry the vadis till they turn golden brown and crisp.
• Serve it hot with any spicy chutney or sauce. Enjoy!