#56 DELICIOUS KADHIS

1.Jeera Mirachi Kadhi


Ingredients-

• Cumin seeds 1 teaspoon
• Black peppercorns 8-10
• Ghee 1 tablespoon
• Fresh coconut grated 1 cup
• Red chilli powder 1 teaspoon
• Salt to taste
• Tamarind pulp 1 teaspoon
• Garlic minced 1 tablespoon

Method-

• Heat ½ tablespoon ghee in a tempering pan, add peppercorns, cumin seeds and let them splutter. Switch off the heat, cool and grind along with coconut, red chilli powder, salt, tamarind pulp and ½ cup water to make a fine paste.
• Heat ground paste in a deep non-stick pan. Add little water and mix well, stirring continuously. Cook on simmer for 2-3 minutes.
• Heat remaining ghee in another small non-stick tempering pan, add garlic and sauté till dark brown.
• Add the tempering to the kadhi. Cover immediately and transfer in a bowl.
• Serve hot.

2.Dahi Ki Kadhi

Ingredients-

• Yogurt 1 cup
• Gram flour (besan) 2 tablespoons
• Oil 2 teaspoons
• Cumin seeds 1 teaspoon
• Curry leaves 4-5
• Green chilli chopped 1
• Asafoetida a pinch
• Ginger grated 1 inch
• Mustard seeds 1/2 teaspoon
• Turmeric powder 1/4 teaspoon
• Sugar 1/4 teaspoon
• Salt to taste
• Fresh coriander leaves Chopped for garnish

Method-

• Put yogurt and gram flour in a bowl and mix well till no lumps remain.
• Heat oil in a non-stick pan, add cumin seeds, curry leaves, green chilli, asafoetida, ginger and mustard seeds and sauté till the seeds splutter.
• Add yogurt mixture and one cup water and mix well. Cook for four to five minutes on low heat.
• Add turmeric powder, sugar and salt and mix well. Let the mixture come to a boil.
• Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

3.Sev ni Kadhi

Ingredients-

• Gram flour (besan) 1 cup + 2 tablespoons
• Yogurt 1 cup
• Salt to taste
• Red chilli powder 1 1/2 teaspoons
• Turmeric powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Oil 2-3 teaspo tablespoons
• Fresh coriander leaves chopped 1 tablespoon
• Cumin seeds 1 teaspoon
• Cloves 4-5
• Red Button Chillies (boria mirch) 3-4
• Curry leaves 7-8

Method-

• Combine 1 cup gram flour, salt, ½ teaspoon chilli powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 2-3 teaspoons oil in a bowl. Add ½ cup water, mix and knead into a soft dough.
• Transfer the dough into a sev press, cover and set aside.
• Take yogurt in a deep non-stick pan. Add 3 cups water and whisk well.
• Place the pan on heat. Add salt, mix well and let it heat. Add 2 tablespoons gram flour and blend well.
• Add remaining turmeric powder, ½ teaspoon chilli powder, remaining cumin powder, remaining coriander powder and mix well. Cook till the mixture comes to a boil.
• Press the sev press into the pan to get sev. Mix lightly and cook till the sev is fully cooked and kadhi thickens.
• Add chopped coriander and mix well. Transfer the kadhi into a serving bowl.
• Heat 1 tablespoon oil in a tempering pan. Add cumin seeds and let the seeds change colour. Add cloves, red button chillies, curry leaves and remaining chilli powder and mix well.
• Pour the tempering over the kadhi and serve hot.

4.Boondi ki Kadhi

Ingredients-

• Yogurt 1 cup
• Boondi ½ cup
• Gram flour (besan) 4 tablespoons
• Turmeric powder ¼ cup
• Salt to taste
• Oil 1½ teaspoons
• Cumin seeds 1 teaspoon
• Asafoetida ¼ teaspoon
• Green chilli chopped 1 tablespoon

Method-

• Put gram flour, turmeric powder, salt and yogurt in a bowl and whisk till smooth and ensuring that there are no lumps. Add sufficient water and keep whisking till a thin mixture is formed.
• Heat oil in a non-stick pan. Add cumin seeds and when the seeds change colour, add asafoetida, green chillies, yogurt mixture, mix and cook till it comes to a boil. Reduce heat and simmer for 15 minutes.
• Add boondi, mix and cook for ½ a minute.
• Serve hot with steamed rice.

5.Aam Kadhi 



Ingredients-

• Mango pulp ¾ cup
• Yogurt 1 cup
• Turmeric powder ¼ teaspoon
• Red chilli powder 1½ teaspoons
• Garam masala powder 1 teaspoon
• Coriander powder 1 teaspoon
• Sugar 1 teaspoon
• Salt to taste
• Oil 1 tablespoon
• Mustard seeds 1 teaspoon
• Cumin seeds 1 teaspoon
• Asafoetida 1 teaspoon
• Green chillies finely chopped 1-2
• Curry leaves 6-8
• Fresh coriander chopped 1 tablespoons

Method-

• Take yogurt and mango pulp in a bowl and whisk well. Add little water and whisk again.
• Heat mango-yogurt mixture in a non-stick pan, stirring continuously. Add turmeric powder, 1 teaspoon red chilli powder, garam masala powder, coriander powder, sugar and salt. Mix well and cook till thick.
• Heat oil in another small non-stick pan. Add mustard seeds, cumin seeds and let them splutter. Add asafoetida, green chillies, curry leaves and remaining red chilli powder and add the tempering to the kadhi. Add coriander and mix well.
• Serve hot.

#55 DELICIOUS EGG

1.EGG HARA MASALA 

Ingredients-

• Eggs boiled, peeled and cut into half 6-8
• Fresh coriander 1 medium bunch
• Fresh mint (pudina) 1 medium bunch
• Green chillies 2
• Oil 1 tablespoon
• Bay leaf 1
• Cloves 2-3
• Green cardamoms 2
• Cinnamon 1 inch stick
• Cumin seeds 1 teaspoon
• Garlic chopped 1 tablespoon
• Onions chopped 2 medium
• Salt to taste
• Garam masala powder 2 teaspoons
• Fresh cream 1 tablespoon

Method-

• Combine broken green chillies, roughly chopped coriander and mint in a blender jar and blend into a thick smooth paste using water as required.
• Heat 1 tablespoon oil in a non-stick pan. Add bay leaf, cloves, cardamoms, cinnamon and cumin seeds and sauté for a minute.
• Add garlic and sauté till garlic turns light golden. Add onion and sauté for two minutes.
• Add ground paste, mix well, cover and cook for two to three minutes. Add eggs, mix well and toss. Add salt, mix well and sauté for ten seconds.
• Add garam masala powder and mix well. Add cream, mix well and switch off heat.
• Serve hot.

2.KOLHAPURI EGG SUKHA

Ingredients-

• Kolhapuri masala 1 tablespoon
• Eggs hard boiled and peeled 4
• Fresh coconut scraped ½ cup + 2 tablespoons
• Oil 3 tablespoons
• Black peppercorns 2-3
• Cloves 2-3
• Fennel seeds (saunf) 1 teaspoon
• Poppy seeds (khuskhus/posto) 1 teaspoon
• Dried red chilli 1
• Ginger chopped 1 teaspoon
• Garlic chopped 1 teaspoon
• Onions finely chopped 2 medium
• Turmeric powder 1/4 teaspoon
• Tomatoes finely chopped 2 medium
• Salt to taste
• Fresh coriander leaves chopped 2 tablespoons

Method-

• Heat 1 tablespoon oil in a non-stick pan. Add peppercorns, cloves, fennel seeds, poppy seeds, red chilli and roast for a minute. Add ½ cup coconut and roast till coconut turns light brown. Switch off heat and set aside.
• Heat remaining oil in a non-stick pan. Add ginger and garlic and sauté till garlic turns pink. Add onion, mix and sauté on high heat till golden.
• Add turmeric powder, mix and sauté for a minute. Add tomatoes, sauté and cook on low heat till tomatoes turn soft and pulpy.
• Grind together the roasted spices and coconut with some water to a coarse paste. Add to the pan, mix well and cook for a minute.
• Add salt and mix well. Add Kolhapuri masala, mix well and cook on low heat for a minute.
• Halve eggs, add to the pan and stir gently. Cook for 1-2 minutes.
• Add 1 tablespoon coconut and 1 tablespoon chopped coriander and mix lightly.
• Serve hot garnished with 1 tablespoon coconut and 1 tablespoon chopped coriander.

3.EGG CURRY

Ingredients-

• Eggs 6
• Tomatoes 1 medium
• Onion sliced 1 medium
• Ginger cut 1 inch piece
• Green chillies slit 2
• Coconut milk 1/2 cups
• Turmeric powder 1/2 teaspoon
• Red chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala powder 1/2 teaspoon
• Oil 1 tablespoon
• Salt to taste
• coriander leaves chopped for garnish

Method-

• Heat oil in a non stick pan, add onions, chillies, ginger and saute for two minutes till translucent. Add tomatoes and saute till soft.Add salt, turmeric powder, red chilli powder, coriander powder and garam masala.
• Sprinkle little water and cover and cook for a minute. Add eggs, coconut milk and allow the mixture to boil. Garnish with coriander leaves and serve hot.

4.Cheesy Egg Bhurji


Ingredients-

• Eggs 4
• Grated Cheese 1/2 cup
• Oil 2 tablespoons
• Cumin seeds 1 teaspoon
• Green chillies finely chopped 2
• Onion finely chopped 1 large
• Tomatoes finely chopped 2 medium
• Red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Salt to taste
• Bhuna masala 65 grams
• Spring onion greens chopped 2-3 tablespoons

Method-

• Heat oil in a non-stick pan. Add cumin seeds and green chillies and sauté till the seeds turn golden.
• Add onion and sauté for 2-4 minutes or till translucent.
• Add tomatoes, red chilli powder, turmeric powder and salt and sauté till tomatoes are pulpy. Add bhuna masala and mix well.
• Break eggs into the pan and mix well. Add spring onion greens and cheese and stir till the eggs get scrambled. Cook for 1-2 minutes.
• Transfer into a serving bowl and serve.

#54 DELICIOUS HALWA

1. LAPSI HALWA

Ingredients-

• Broken wheat (dalia/lapsi) 2 cups

• Jaggery (gur) grated 1 cup

• Ghee 4 tablespoons

• Fennel seeds (saunf) 1 tablespoon

• Green cardamom powder 1 teaspoon

Method-

• Heat ghee in a non-stick pan. Add broken wheat and sauté for 5 minutes or till browned.
• Boil 4 cups water and add this to the pan, cover and cook till the water evaporates.
• Add cardamom powder and fennel seeds and mix well. Add jaggery, mix well and cook for 2-3 minutes or till the jaggery melts.
• Serve warm.

2. GAJAR KA HALWA

Ingredients-

• Carrots 8-10 medium
• Ghee 3 tablespoons
• Green cardamom powder 1/4 teaspoon
• Sugar 3/4 cup
• Almonds sliced 5-6
• Cashewnuts 5-6
• Raisins 10-15
• Khoya/mawa grated 1 cup
• Pistachios chopped 5-6 cup

Method-

• Place the grated carrots in a microwave proof bowl.
• Add ghee and mix. Add green cardamom powder and mix. Cook in the microwave on HIGH for five minutes. Add sugar and mix.
• Cook in the microwave on HIGH for two minutes Add almonds, cashewnuts, raisins and khoya (keeping aside some khoya for garnish) and mix. Cook in the microwave for two to two and a half minutes.
• Garnish with the reserved khoya and pistachios and serve hot or cold.

3.Besan Halwa

Ingredients-

• Gram FLour 2 cups
• Ghee 1 cup
• Almond and Pistachio slivers 2 tablespoon
• Sugar ½ cup
• saffron strands a few
• Green cardamom powder ¼ teaspoon
• Rose water 1 tablespoon

Method-

• Heat ghee in a non-stick pan, add almond and pistachio slivers and sauté for a minute. Add gram flour and sauté till lightly browned.
• To make sugar syrup, heat 2 cups water in another non-stick pan, add sugar, saffron and cardamom powder and stir continuouslytill the sugar melts.
• Add sugar syrup to the gram flour mixture and stir continuously for 3-4 minutes or till the mixture reaches halwa consistency. Switch off the heat, add rose water and mix well.
• Transfer the halwa into a serving bowl and serve hot.

#53 DELICIOUS PANI PURI

1. PANI PURI KE 3 PANI


Ingredients-

Pudina ka pani

• Fresh coriander Leaves 2 cups

• Mint leaves 1 cup

• Ginger roughly chopped 1 inch piece

• Green chillies roughly chopped 5-6

• Paani puri masala 4 teaspoons

• Black salt (kala namak) 1 tablespoon

• Cumin powder 1/4 teaspoon

• Salt to taste

• Lemons 2

• Imli-hing ka pani

• Tamarind pulp 1 cup

• Asafoetida 1/2 teaspoon

• Red chilli powder 2 teaspoons

• Roasted cumin powder 1 teaspoon

• Black salt (kala namak) to taste

• Salt to taste

• Chaat masala 1 teaspoon

• Lemon 1

• Orange juice ka pani

• Orange juice 3 1/2 cups

• Salt to taste

• Roasted cumin powder 1/2 teaspoon

• Paani puri masala 2 teaspoons

• Lemon 1

• Dried mango powder 1/2 teaspoon

Method-

• For pudine ka paani, grind coriander leaves, mint leaves, ginger, green chillies with a little water to a fine paste.
• Pour into a bowl. Add paani puri masala, black salt, roasted cumin powder and salt and mix well.
• Add juice of 1 lemon and mix. Divide into 2 portions.
• To one portion and juice of 1 lemon, 3 cups water and ice cubes and mix. Chill in the refrigerator.
• For imli - hing ka pani, pour tamarind water into a bowl. Add asafoetida, red chilli powder, roasted cumin powder, black salt, salt, chaat masala, dried mango powder and mix well.
• Add sufficient water to adjust consistency. Add ice and mix.
• Squeeze juice of 1 lemon and mix. Keep it in the refrigerator to chill.
• For orange juice kapani, take the reserved half of the green chutney water in a bowl. Add orange juice and mix.

#52 DELICIOUS SEA FOODS

1.LOBSTER RISOTTO

Ingredients-

• Lobsters (split lengthways)-2
• Olive oil-1 tbsp
• Chicken stock-5 cups
• Unsalted butter-30 gm
• Onion (small, finely chopped)-1
• Grape tomatoes-250 gm
• Arborio  risotto rice-250 gm
• White wine(dry)-250 ml
• Basil leaves(torn)-1/2 cup
• Lemon juice-1 tbsp
• Grated parmesan-1/4 cup

Method-

• Remove the meat from the tail of the lobsters and cut into bite-sized pieces, reserving the shells. Heat oil in a saucepan over medium-low heat and add the lobster shells. After 1-2 minutes, add the stock and bring to a boil. Simmer for 5 minutes on low flame. Strain the stock. Heat the butter in a frying pan over low heat. Add onions and cook for 1-2 minutes until soft. Next, add tomatoes and stir for 1-2 minutes till they start to soften. Add rice and wine and cook for 2-3 minutes until absorbed.Add stock and continue stirring constantly for about 20 minutes until all the liquid is absorbed and the rice is cooked but firm. Gently stir in the lobster, basil, lemon juice and some grated parmesan, season  with sea salt and black pepper. Garnish with the rest of the parmesan.

2.SEAFOOD SATAY

Ingredients-

• Boneless fish cut into cubes 250 grams

• Prawns (medium) deveined 6-8

• Thai red curry paste 1 tablespoon

• Fresh basil leaves 5-6

• Fresh red chillies 1-2

• Lemon juice 1 tablespoon

• Oil 2 tablespoons

• brown sugar/jaggery 1 tablespoon

• Salt to taste

• Fresh coconut scraped for sprink

• Carrot cut into juliennes 1/2 medium

• Green capsicum curls 1/4 cup

Method-

• Combine Thai red curry paste, shredded basil, finely chopped red chillies, lemon juice, 1 tablespoon oil, brown sugar and salt into a bowl and mix well. Add fish cubes and prawns and mix well. Set aside to marinate for 30 minutes.
• Insert fish and prawns in satay sticks and repeat the procedure till all the ingredients are used.
• Heat remaining oil in a non-stick pan.
• Sprinkle coconut over the prepared satays and cook in hot oil till evenly done.
• Place carrot and bell pepper in the centre of serving plate. Place prepared satays on the sides and serve hot.

4.Shrimps peking

Ingredients-

• Shrimps cleaned and deveined 1 cup
• Cornflour/ corn starch 2 tablespoons
• Oil 1 tablespoon + to deep fry
• Egg 1
• Onion finely chopped 1 small
• Garlic minced 1 tablespoon
• Ginger minced 1 tablespoon
• Chicken stock 4 cups
• Dark soy sauce 1 teaspoon
• Sugar 1 teaspoon
• Salt to taste
• Rice wine vinegar 1 tablespoon
• Red capsicum cut into medium pieces 1 medium
• Water chestnuts 6-7

Method-

• Heat sufficient oil in a kadai.
• Break egg in a bowl and whisk well. Add 1 tablespoon cornflour and mix well.
• Add salt and mix well. Add prawns and mix well.
• Deep-fry the prawns in hot oil till crisp and light brown. Drain on absorbent paper.
• Heat 1 tablespoon oil in a non-stick pan, add onion and sauté for a minute. Add garlic and ginger and sauté further.
• Add remaining cornflour to the stock, mix well and add to the pan.
• Add soy sauce, sugar and salt and mix well.
• Add rice wine vinegar and mix well. Add capsicum and mix well.
• Slice water chestnuts and add to the pan. Mix and cook for 2 minutes.
• Add fried prawns and mix well.
• Serve hot.

5.Seafood Machurian




Ingredients-

• Fish fillets 200 grams
• Prawns (medium) shelled and deveined ½ cup
• Celery finely chopped 1 inch
• Ginger finely chopped 1 inch
• Garlic cloves finely chopped 8-10
• Green chillies finely chopped 2
• Salt to taste
• Oil 2 tablespoons
• Chicken stock 2 cups
• Red chilli sauce 2 teaspoons
• Dark soy sauce 2 teaspoons
• Oyster sauce 1 teaspoon
• Crushed black peppercorns 1 teaspoon
• Cornflour/ corn starch 2 tablespoons
• White vinegar 2 teaspoons
• Spring onion greens sliced + for garnishing 2 stalks

Method-

• Put fish fillet in a blender jar, add prawns, half the celery, half the ginger, garlic, green chillies and salt and grind to a fine paste. Set aside.
• Heat 1 tablespoon oil in a non-stick wok. Add seafood paste and scramble it. Cook the mixture till it is half done. Transfer onto a plate and set aside.
• Heat remaining oil in the same wok. Add remaining ginger, garlic and green chillies and sauté. Add remaining celery and chicken stock and mix well.
• Add red chilli sauce, soy sauce, oyster sauce, salt and crushed peppercorns and mix well. Add the partially cooked seafood mixture and mix well. Cook for 2-3 minutes.
• Take cornflour in a bowl, add sufficient water and mix well to make a smooth slurry. Add the slurry gradually to the pan, mix well and cook till it thickens.
• Switch off the heat, add vinegar and spring onion greens. Mix well.
• Served hot garnished with spring onion greens.