1.GOAN SAUSAGE PULAO



Ingredients-

• Rosary Goan sausages (chopped)-15 to 20
• Basmati rice (washed and dried on a kitchen cloth for an hour)-2 cups
• Water-3 cups
• Onion (sliced)-2
• Tomatoes (finely chopped)-2
• Green chillies(finely chopped)-2
• Ginger-garlic paste-1 tsp
• Garam masala powder(or any pulao masala)-1 tsp
• Turmeric powder-1/2 tsp
• Fresh coriander leaves (finely chopped )-A handful
• French fried (for garnishing)-Afew
• Salt to taste
• Oil-2 tsp

Method-

• Heat oil in a pressure cooker. Add the sliced onion and fry till soft and pink . Add the ginger-garlic paste and saute for a while. Add the chopped tomatoes and green chilies, and cook till the oil separates to the sides of the vessel.Sprinkle in the garam masala or pulao  masala, and turmeric powder, and mix for a minutes or two. Now, add the chopped sarsages and fry well. Mix the rice and salt. mix the rice 5 minutes, till it is fully coated with the masala. However, do this carefully, as a grain of rice tends to break easily, and it should not. Next , add 3 cups of water. Close the lid of the cooker and turn up the flame of the stove to high. Once the cooker acquires full steam after a whistle, turn the stove to simmer. Cook on slow flow flame for another 5 minutes. The rice is done . Garnish with the dish with French fries and chopped coriander leaves. and serve.

2.SWEET RICE WITH DRY FRUITS PULAO

Ingredients-

• Basmati rice-1 cup
• Water-2 cups
• Sugar-1 cup
• Almonds, cashews, pistas, raisins, green cardamom, big elaichi, saffron, tutti fruiti-As per requirement
• Cinnamon- As per requirement
• Black pepper- 8 to 10
• Cloves-4 to 5
• A few bay leaves
• Ghee-2 tbs
• Pinch of orange and green colour , if desired

Method-

• Heat the Ghee and add the cinnamon, big elaichi, green elaichi, bay leaves, cloves, black pepper and dry fruits.
• Cook till the dry fruits turn brown and then add the rice and two cups of water. When the rice is half cooked, add the sugar and food colour and stir well. Cook  till the rice is done. Add the raisins and saffron and cover pot for 10 minutes.
• Before serving, garnish the dish with tutti fruiti. This dish can be served either hot or cold.

3.TIL RICE

Ingredients-

• Hing-A pinch (asafoetida)
• Rice-1 glass
• Sesame seeds-10 gm
• Urad dal-2 tbsp
• Red chilies-2
• Pol-4 tsp
• Mustard seeds-1 tsp
• Coconut dried-1/2
• Turmeric powder-1/2 tsp
• Coriander leaves to garnish
• Salt to taste

Method-

• Cook the rice and keep aside. Roast sesame seeds, urad dal,hing,red chilies and grind them together coarsely. Mix the coarsely ground powder to the rice along with salt to taste. Take a thick bottom vessel, pour oil, add the mustard seeds, turmeric, hing and red chilies. When it splutters  add the rice and mix well. Garnish with grated dried coconut and fresh coriander.

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Unknown

23:19

1.BABY CORN PAKODA


Ingredients-

• Baby corn-12
• Corn flour-5 tbsp
• Refined flour-5 tbsp
• Green chillies (chopped fine)-6
• Garlic (chopped fine)-6 flakes
• Coriander leaves (chopped)-1/2 cup
• Oil for frying
• Salt to taste
• Water as required

Method-

• Cut the baby corns lengthways into two.
• Grind together the green chillies, garlic and ginger to make a fine paste.
• Combine maida, cornflour, salt, masala paste, coriander and water to form a batter.
• Heat oil in a pan. Dip each slice of baby corn in the batter and fry until crisp and golden brown.
• Serve with tomato sauce.

2.MIX VEGETABLE PAKODA

Ingredients-

• Gram flour-2 cups
• Water for making the batter
• Chillie powder-1 tsp
• Cumin powder-1 tsp
• Salt and pepper to taste
• Assorted vegetables, Sliced or cut into bite size pieces, potatoes, cauliflower, onions, broccoli, chillies

Method-

• Heat oil in a pan.
• Mix flour, water, spices, salt and pepper until it forms a batter
• Dip each of the cut veggies in the batter making sure you drain of the excess batter.
• Drop each into the hot oil, turning as they brownon each side. Fry until golden brown.

3.ONION PAKODA

Ingredients-

• Onions sliced-2 big
• Gram flour-1 cup
• Rice flour-1 cup
• Chillie powder-1 tsp
• A pinch of heeng
• Salt for frying
• Water as required

Method-

• Mix the dry ingredients and add water to make a batter.
• Heat oil in a pan. Add the onionslices to the batter making sure they are well coated.
• Dip batches of the onion mixture in the hot oil,until they are golden brown in colour.
• Remove from the oil and drain.
• Serve the hot pakoda with chutney or tomato sauce.

4.PANEER  PAKODA

Ingredients-

• Gram flour
• Chillie powder-1 tsp
• salt to taste
• Green chillies finly cut-4
• Cubes of paneer
• water
• Oil for frying

Method-

• Mix the flour with adequate water to form a batter. Add he spices,green chillies and salt to taste.
• Cut the paneer into cubes or strips.
• Heat oil in a pan.
• Dip each pieces of paneer into the batter and then into the oil. Be careful not to overcook the paneer.
• Drain and serve hot with chilli chatney.

5.POTATOES FINGERS

Ingredients-

• Big potatoes-2
• Corn flour-4 tbs
• Maida-4 tbs
•  Salt to taste
• Ginger garlic paste-1 tsp
•  Tandoori powder-1 tsp
• Red food colour (optional)-A pinch
• Chat masala-1 tsp

Method-

• Peel the potatoes and slice it into fingers. Boil it in water with little salt. Filter the water
• Mix all the ingredients gives above. Add water to it and make it a bit thicker then consistency required for bhajiyas.
• Marinate the potatoes in the mixture. Refrigerate for 4 hrs
• Deep fry the potatoes and garnish with coriander leaves
• Serve with tomato sauce.

6.CRISPY FRIED CHICKEN PAKODA

Ingredients-

• Chicken-1/2 kg
• Curd-200gm
• Eggs-2
• Pepper-2tsp
• Chillie powder-4tsp
• Basil-2tsp
• Rosemary-1 pinch
• Oregano-4tsp
• Cornflakes-6tbsp
• Maida-4tbsp
• Besan-4tbsp
• Salt
• Ginger-garlic paste

Method-

• Prepare the marinade with eggs, curd. ginger-garlic paste, salt and pepper and all the spices.
• Keep the marinade in the fridge for an hour for an hour for the chicken to absorb flavour.
• In a bowl, mix maida, besan, chillie powder, oregano, pepper and salt and mix well.
• Crush  cornflakes on a plate.Dip the marinated chicken in the maida mix then coat with cornflakes.
• Deep fry till golden brown.

7. DAL PAKWAN

Ingredients-
For the dal

• Chana dal (socked overnight)- 1 cup
• Tumeric-1/2 tsp
• Salt to taste
• Chilly powder and dry mango powder for garnishing

For the pakwan

• Maida-1 cup
• Baking soda-2 pinch
• Oil-2 tsp
• Cumin seeds-1 1/2 tsp
• Salt to taste

For the tamarind chutney

• Onion, finely chopped-1
• Finely chopped coriander-1 tsp
• Green chilly chopped-1
• Sugar-1 tsp
• Tamarind juice (small ball of tamarind soaked in a cup of water)-1 cup

Method-

• Pressure cook the dal with 2 cups of water for four whistles. Once done, add salt to taste and turmeric powder, bring to a boil and simmer for five minutes.
• For the pakwan, add cumin seeds, salt, soda and oil to the plain flour and mix (will have a bread crumb-like consistency).
• Add water till all the ingredients bind (about 3 tbsp of water), cover with a damp cloth and let it rest for 10 minutes.
• Knead the dough, cover and leave aside, To make the tamarind chutney, mix all the ingredients till sugar dissolves completely.
• Heat oil for deep frying the pakwan. Make equal size dough balls, and roll out as thin as you can with a rolling pin. Deep fry the pakwan till it turns golden brown. Drain excess oil on absorbent paper. 
• Transfer the dal to a bowl, sprinkle chilly powder, dry mango powder and serve hot with pakwans and a drizzle of  chutney.

8. VATTIDAL NA BHAJIYA

Ingredients-

• Mix dal (spilt moong and urad with skin black eyed peas and chana dal)-1 cup
• Crushed jeera and black pepper (coarsely ground)-1 tsp
• Chilly ginger paste-1 tsp
• Coriander leaves-3 tbs
• Salt to taste
• Oil for frying
• A pinch of heeng

Method-

• Soak the dal for four hours and grind it and keep it for two hours.
• Add the rest of the ingredients to it.
• Heat oil in a kadai and make the bhajiyas.
• Serve hot with tomato chutney.

9. CORN CHEESE BALL

Ingredients-

• Corn-100 gm
• Potatoes-2
• Cheese
• Salt to taste
• Black pepper-1 tsp
• Bread-2 to 3 slices
• Coriander leaves
• Lemon juice
• Maida
• Bread crumbs
• Corn flour

Method-

• In a bowl, add the boiled corn, boiled potato,soaked and scrambled bread slices, salt, black pepper, lemon juice, maida, corn flour and chopped coriander.Make small balls of this mixture and coat with bread crumbs. Deep fry in oil and serve with tomato chutney.

10. SOYA BEAN BHAJIYA

Ingredients-

• Mini soya bean chunks-1 cup
• Besan-1 cup
• Large onion chopped-1
• Coriander leaves chopped-1/4 cup
• Red chili powder-1 tbsp
• Amchur powder-1/4 tbsp
• Salt to taste
• Oil to frying
• Soda bicarb- 1 pinch

Method-

• Soak the soya beans for 3 to 4 hours. Clean and mash, Remove the excess water from the soya beans. Take a bowl mix together the soya beans, besan , onion, coriander leaves, soda bicarb and all the powder masalas. Mix well and make a better-like bhajiya. Add a little water if needed. Heat the oil and deep fry the bhajiyas till golden brown.

11.MIX DRY FRUIT BALLS

Ingredients-

• Kaju, badam,walnut,pistacho, dry grapes (chopped)-1 cup
• Cheese cubes (grated)-4
• Small onion (chopped)-1
• Small tomato (chopped)-1
• Green chili(chopped)-1
• Coriander leaves-3 tbsp
• Bread-1 packet
• Red chili-1 tbsp
• Salt to taste
• Amchur powder-1 tbsp
• Oil for frying

Method-

• Mix all the ingredients with the grated cheese except the bread and oil. Cut the ends of the slices of bread. Dip the trimmed slice into the water place  the little mixture on it and make a small ball. Repeat it with the remaining mixture. Keep this ball in the fridge for at least 10 minutes. Then, deep fry on the medium flame. Serve it with green chutney or tomato sauce.

12.RICE BALL

Ingredients-

• Boil mashed rice-1 cup
• Boil mashed potatoes-1/2 cup
• Corn flour-2 tbsp
• Chopped dry fruits-1/4 cup
• Beans, capsicum, carrot-1/4 cup
• Red chili, amchur powder-1 tbsp each
• Salt to taste
• Oil for frying

Method-

• Mix all the ingredients together except the oil. Make small balls from the mixture ans deep fry on a medium flame. When golden brown, remove and place on a tissue paper to absorb the excess oil. Serve it either green chutney or tomato sauce.

13. PAPAD CONE

Ingredients-

• Garlic papads-6
• Chili kurkure/bhel-40 gm
• Veg mayonnaise-3 tbsp
• Chat masala-1 tsp
• Onion(small and finely chopped)-1
• Tomato (small and finely chopped)-1
• Red chili powder-1/2 tsp
• Lime juice-1 tsp
• Salt to taste

Method-

• Roast the papads and while they are hot, shape each of them into a cone. Keep them in an air tight box. Crush kurkure/bhel into small pieces and mix all the ingredients. Mix well and then fill the mixture in the papad cones. The papad cones are ready to eat.

14. SOYA CORN BALLS

Ingredients-

• Boiled soya granules-2 cups
• Sweet corn-1 1/2 cup
• Grated cheese-1/2 cup
• Paneer-1/2 cup
• Bread crumbs-1 cup
• Lime juice-1 tsp
• Green chili paste-1/2 tsp
• Maida-1/2 cup
• Corn flour-2 tsp
• Powder cornflakes-1 cup
• Milk-4 tbsp
• Salt to taste
• Oil for frying

Method-

• Coarsely grind the corn in a mixer. Take a bowl and put in the soya granules, corn, paneer, cheese, bread crumbs, lime juice, chili paste, flour and corn flour. Mix together and make small balls of this mixer and keep it in the refrigerator for 10 to 15 minutes. Remove, dip the cold milk and roll on the cornflakes powder and deep fry. Serve hot in tomato ketchup.

15. SPINACH BASKETS

Ingredients-

For the basket dough-

• Maida-250 gm
• Butter-100 gm
• Milk and salt to taste

For the filling-

• Chopped spinach-4 cups
• Finely chopped mushroom-1 cup
• Grated paneer-1 cup
• Oregano-1 1/2 tsp
• Chili flakes-1 1/2 tsp
• butter-2 tbsp
• Salt to taste

Method-

For the basket-

• Take a bowl, put in flour and butter and rub it with your fingertips till it resembles bread crumbs, Add a little salt and pepper by using milk, Keep it in the refrigerator for 30 minutes.

For the basket-

• Heat a pan and put in 1 tbsp of butter. Put the chopped spinach and let the water evaporate. Add salt and chillie flakes and oregano and keep aside. Heat  another pan:add the remaining butter and the chopped mushrooms. Saute till the mushroom is cooked, then add salt, oregano and chillie flakes and fry till the water evaporates. Then add the grated paneer. Saute and remove from heat and once cool, mix both the mixture.
• Remove the dough, make small portions and spread it on a muffin tray to form a basket like shape. Poke it with a fork and blind bake it for 10 minutes. Remove and stuff each basket with the spinach and mushroom mixture. Put some cheese on top and bake again for 10 minutes. Serve hot.

16.Corn Pakora

Ingredients-

• Corn kernels 250 grams
• Gram flour (besan) 5-6 tablespoons
• Green chilli paste 2 teaspoons
• Ginger paste 1 1/2 teaspoons
• Chaat masala 1 teaspoon
• Coriander powder 1 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Salt to taste
• Oil to deep fry

Method-

• Coarsely grind the corn kernels. Place the corn mixture in a large bowl.
• Add green chilli paste, ginger paste, chaat masala, coriander powder, coriander leaves, gram flour and salt. Mix well.
• Heat sufficient oil in a kadai. Drop small portions of the corn mixture and deep fry the pakoras till golden brown on both sides.
• Drain and place on an absorbent paper. Serve hot with green chutney.

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18:48

1.STUFFED CRAB (BHARELA CHIMBORI)



Ingredients-

• Crab (medium)-4
• Onion (big)-1
• Garlic-4 to 5 pods
• Ginger-1 inch
• Khobra (dry coconut)- 2 tsp grated
• Gram flour (besan) and rice flour mix-2 tbsp
• Green chillies-2 cho
• Sesame seeds (roasted)-1/2 tsp
• Garam masala powder-1/2 tsp
• Red chilli powder-1 tsp
• Turmeric-1/2 tsp
• Kokam-2 tsp
• Oil-3 tbsp

Method-

• Wash crabs in hot water, then boil they become semi-tender. Scoop and clean with soft muslin, keep aside.
•  Filling- heat a pan, put 1 1/2 tsp oil, fry gram flour and rice flour, add 1  tsp of onion, garlic and ginger paste, add half portion of all spices and fry for two minutes, add a little water, add sesame seeds, boil the masala for one minute and dry. Stuff each crab with a small portion of this masala mix.
• Gravy-Heat oil in a pan, add onion-ginger and garlic paste, fry till golden brown. Add chopped chillies, turmeric, red chilli powder, garam masala powder, fry for a few minutes, add water and kokam and cook for 3 to 4 minutes. Then put stuffed crab in the gravy, boil for 8 to 10 minutes, thicken the gravy a little. Serve hot with masala bhaat (spicy rice) or pulao

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03:39

1.RICOTTA AND TOFU TART

Ingredients-

• Ricotta cheese-600
• Tofu-300 gm
• Castor sugar-150 gm
• Egg yolks-9
• Egg whites-9
• Tutty fruity candy-100 gm
• Ready made tart shell

Method-

• In a bowl, cream ricotta cheese and tofu and keep  aside. In another bowl, whisk egg white with sugar and add egg yolks to it.Combine both the mixtures and add candied fruit to it. Fill the tart shell with this mixture and bake it at 160 degree until it appears golden brown. This should take about 25 minutes.Serve the tart with orange compote.

2.FRESH STRAWBERRY TART

Ingredients-

• Fresh strawberries-250 gm
• Strawberries jam-75 gm
• Rich cream-250 gm, whipped

For the tart-

• Flour-250 gm
• Butter-100 gm
• Castor sugar-25 gm
• Water to knead
• A pinch of salt

Method-

• To make the tart, sift the flour and salt into a bowl, rub the butter into the flour until the mixture resembles breadcrumbs, add the sugar. Knead lightly until smoth. Do not overwork.
• Cover and chilli in the refrigerator for at least 30 minutes before rolling out.
• Grease an 8-inch tart pan.Now roll out the pastry thinly.Cut out 10-inch round and arrange in the mould.
• Line the pastry case with sliver foil and fill with a fooil.
• Preheated the oven to 190 degree Celsius and bake the pastry for 12-15 minutes or golden brown
• Remove from the oven and life out the foil and beans, Allow to cool down.
• Apply the strawberry jam on theinner base of the pastry and then arrange cut strawberries on it Top it up with whipped cream and fresh strawberries. Keep the stem and leaves on!

3.MUSHROOM TART

Ingredients-

• Button mushroom-250 gm
• Sweet corn-100 gm
• Green peas-100 gm
• Oregano-1 tsp
• White bread-6 slices (cut into round shape)
• Salt to taste
• Pepper powder-1/2 tsp
• Honey-1 tbsp
• Grated cheese-1 tbsp
• Mozzarella cheese (pizza)-6 tsp
• Flour-2 tsp
• Milk-1/2 cup
•  Butter-2 to 3 tsp
• Garlic-6 to 7 pods(chopped)

Method-

• Cut  mushroom lengthwise, wash thoroughly. Take a shallow pan, put butter, fry chopped garlic, green peas and mushroom on low flame. As son as the water dries up add flour and stir-fry for five minutes, add milk, fry on slow fire for few minutes, then add salt, pepper, oregano, grated cheese and honey and mix nicely to make a stuffing. Take tart-dish (6 in all) and fit those round-shaped bread slices inside by pressing with fingers. put big spoonfuls of mushroom stuffing on top, cover the tarts with grated mozzarella cheese. Finally grill the tarts in a preheated microwave oven on 180 degree centigrade for 9-10 minutes on convection mode. As the tarts turn crispy, take them out and serve hot with tomato ketchup.

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Unknown

01:37

1.GRILLED FISH


Ingredients-

• Grouper fillet-180 gm
• Onions (chopped)-20 gm
• Garlic (chopped)-10 gm
• Olive oil-30 ml
• Tomato concasse-30 gm
• Heavy cream -60 gm
• White wine- 40 gm
• Dijon mustard-20 gm
• Chopped parsley-15 gm
• Salt and pepper to taste
• Chicken stock-120 ml

Method-

• Heat the olive oil and saute the onions and garlic until transparent.Add the green peppercorns and the Dijon mustard. Then mix white wine and the chicken stock. Bring it to a boil and add the grouper fillet and poach for approximately 15 minutes.
• Remove the fish and add the tomato concasse, heavy cream and salt and pepper.Reduce it until the sauce thickens.Add the chopped parsley and pour over the fish. Serve with boiled potatoes, mashed potatoes or pasta.

2.BANGALI FISH FRY

Ingredients-

• Rohu fish or katla fish- 500 gms
• Salt as per taste
• Ginger garlic paste-1 tsp
• Onion paste-1 tsp
• Coriander powder-1/2 tsp
• Cumin powder-1 tsp
• Red chilli powder-1/2 tsp
• Cornflour-1/2 tbsp
• Biscuit crumbs/suji-1 bowl
• Vinegar-2 tsp

Method-

• Marinate fish with all the above mentioned items (except biscuit crush/suji) for 6 to 8 hours.
• Then coat fish with biscuit crumbs/suji and low flame.
• Fry till fish get golden brown colour.
• Serve with onion and tomato and sauce.

3.GRILLED FISH GARLIC BUTTER SAUCE

Ingredients-

• Fish fillet-500 gm
• Garlic-1 tsp (chopped)
• Fresh rosemary-1/2 tsp
• Fresh parsley-2 tbsp
• Lemon juice-1/4 tsp
• Salt and pepper to taste

To prepare garlic butter-

• Cloves-9 (roasted,peeled and pureed)
• Salted butter-175 gm
• Black pepper-a pinch

Method-

• Place a grill pan on medium flame. Sprinkle some olive oil and place the fish fillets on it.
• Sprinkle salt and sugar and black pepper and add lemon juice to it.Grill both sides of the fish.
• After the fish is grilled well, place it on a plate.
• In another pan, take a tablespoon of butter and add to it chopped garlic, salt sugar and black pepper.
• Heat it till the butter melts, Put off the flame and add chopped lemongrass.Pour the sauce over grilled fish. Serve.

4.NGA ATOIBA THONGBA

Ingredients-

• Rohu-750 gm
• Onion-150 gm
• Garlic-20 gm
• Ginger-20 gm
• Fresh green peas (shelled)-80 gm
• Tomato- diced into cubes-200 gm
• Potato (diced into cubes)-150 gm
• Red chilli powder-10 gm
• Coriander powder-15 gm
• Cumin powder-5 gm
• Mustard oil (for cooking)-150 ml
• Turmeric powder-10 gm
• Salt to taste
• Fresh coriander leaves

Method-

• Smear the fish with turmeric powder and keep aside.
• Grind onion, ginger and garlic and make a thick paste with the spices.
• Heat musted oil in a pan.Put the onion-ginger-garlicpaste in. Fry till the oil separates. Make sure to stir at regular intervals so that it doesn't burn. 
• Put in the pieces of fish and mix well. Cook until the water  released by the fish dries out.
• Now add peas, diced tomatoes, potatoes, water and salt. Cover and simmer until the potato is done. Mash the potato and fish with the back of the spatula (leave some un-mashed for a more interesting texture).Serve hot, garnished with coriander leaves along with steamed rice.

5.WALNUT-CRUSTED KING FISH  FILLETS SERVED ON A BED OF WILD RICE RISOTTO AND EXOTIC FLOWERS

Ingredients-

• King fish fillets-6
• Miso paste-20 gm
• Sweet tamarind-40 gm
• Lemon-2
• Sage-20 gm
• Walnuts-40 gm
• Garlic-15 gm
• Parmesan-100 gm
• Parsley-10 gm
• Nori:sheet 02 no
• Peas-400 gm
• Mint-25 gm
• Mozzarella-100 gm
• Cream-150 ml
• Milk-50 ml
• Arborio rice-500 gm
• Wild rice-100 gm
• Trumpet mushrooms-20 gms
• Porcini-10 gm
• Mushroom for garnish-50 gm
• Alfa spouts for garnish-50 gm
• Orange marmalade-50 gm
• Mango-1
• Salt-1 tsp
• Pepper-1 tsp
• Nasturtium-2 
• Corn flower-1

Chrysant-

• Hemum-1
• Pok coy-2
• Chives-few sprigs

Method-

• Marinate fish fillets with swet tamarind and miso paste and allow them to rest
• Boil wild rice separately and prepare risotto rice with assorted mushrooms and chopped chives
• Boil peas and blend them coarsely with mint and prepare cakes on a pan 
• Steam fish and pan fry later and serve cover bed of wild rice risotto
• Coat them with mixture of walnuts, fresh thyme and parmesan cheese
• Serve with fresh mango couulis and blanched pok coy.

6.BHETKI MACHER PATURI

Ingredients-

• Bhetki fish fillet-6 pieces

For the marinade-

• Turmeric-1 tbsp
• Red chilli powder-1 tbsp
• Salt to taste
• Mustard oil-3 tbsp

For paturi-

• Poppy seeds (khus khus/posto)-4tbsp. soak  the poppy seeds in hot water for an hour.
• Mustard paste (use Bengali kasundi)
• whole Green chilli-10 -12
• Mustard oil-6-7
• Kalonji (nigella seeds)-1 tbsp
• Turmeric powder-1/2 tbsp
• Salt to taste
• Sugar-1/2 tbsp
• Banana leaves-cut into squares of 10 inches each (6 pieces)
• String to tie the banana leaves

Method-

• Wash the fish and marinate it in turmeric, red chilli powder, salt and mustard oil.Keep it aside for at least 30 minutes.
• Make a thick fine paste of poppy seeds, mustard powder, six whole green chillies, turmeric and salt. To it, add kalonji, sugar, 3 tbsp mustard oil and mix well.
• Take a banana leaf and pour1 tbsp mixture onto the middle. Place a fillet on it.Add 3 tbsp more of the mixture on top. Place a slit green chilli on the fish and drizzle with 1/2 tbsp mustard oil.
• Fold the banana leaf from four sides, make a parcel and tie it with a string.Repeat with other piieces. Place the leaf parcels in a steamer for 15 minutes.

7.ORIENTAL FRIED FISH

Ingredients-

• Any small size fish-3 to 4 pieces
• Vinegar-1 tsp
• Soya sauce-1 tsp
• Tomato sauce-1 tsp
• Salt as per taste
• Ginger, garlic and chilli paste-1 tsp
• Oil-2 tbsp

Method-

• Marinate fish with lemon and salt for 10 minutes.Wsah and dry thoroughly. Now, marinate again with soya and tomato sauce, salt, vinegar and ginger, garlic and chilli paste for half-an-hour. Take a shallow tray or plate that is microwave oven safe, Heat oil in it for 3 minutes on high. Place the pieces of fish (whole) side-by-side in the vessel and microwave for 5 minutes. Then ture each piecee upside down and again cook for 5 minutes on high. This will make the pieces hard and crisp. Take the fish out. Garnish with  onion rings, lemon rings and  tomato.Serve with  ketchup.

8.FISH IN TOMATO PUREE



Ingredients-

• Fresh water fish-4 pieces
• Tomatoes-4 (big make a puree of them)
• Onion-1 (big)
• Garlic flakes-6 (make a paste)
• Turmeric powder-1 tsp
• Chilli powder-1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1 tsp
• Anise seed (saunf)-1/2 tsp
• Mustard oil (refined oil)-2tbsp
• Tomato sauce-1 tsp
• Garam masala-1/4 tsp
• Salt to taste
• Lemon juice-1 tsp
• Coriander leaves
• Chopped green chilies

Method-

• Marinate the fish with lemon juice and salt for 10 minutes. Wash and pat dry thoroughly to eliminate the smell of raw fish. Now, marinate with a small amount of onion-garlic paste, turmeric powder, salt and chili powder for another 10 minutes.
• Now, take a shallow microwave-safe glass vessel. Put oil in it and heat it for 3 minutes on high. put fish pieces in it side-by-side and heat for 2 minutes. Turn the pieces upside down and again heat for 2 minutes. Remove the fish pieces and keep aside. To that same oil. add saunf, the onion-garlic paste and the chopped green chilies, and cook for 3 minutes. Add turmeric powder, tomato puree and tomato sauce, coriander powder, tomato puree and tomato sauce and cook for another 6 minutes on high. Mix fish pieces, add salt and sprinkle some garam masala, add microwave for 4 minutes.
• Serve hot, after garnishing with chopped coriander leaves and chopped green chilies.

9.POISSON ROTI AU CITRON

Ingredients-

• Seer Fish (or any other variety that won't crumble)-1 kg keep it whole, slit lengthwise:
• Ghee-1 tbsp
• Oil-1 tbsp
• Onions(finely sliced)-2 large
• Clove-2
• Anise-1/2 star
• Garlic(crushed)-16 cloves
• Green chilies-2 slit
• Black peppercorns(crushed)-1/2 tsp
• Lime juice-1
• Maida-1 tsp
• Salt to taste

Method-

• Rub all the ingredients into the fish. Refrigerate for half an hour, Transfer the fish into an ovenproof dish and bake for 15 minutes at 200 degree centigrade. Serve with garlic bread.

10. KERALA FISH CURRY

Ingredients-

• King Fish cut into small pieces 1 kilogram

• Tomatoes 1/2 teaspoon

• Red chilli powder 2 tablespoons

• Coriander powder 1 teaspoon

• Black pepper powder 1 teaspoon

• Fenugreek powder 1/2 teaspoon

• Coconut oil 4 tablespoons

• Mustard seeds 1 teaspoon

• Ginger paste 2 teaspoons

• Garlic paste 2 teaspoon

• Shallot chopped 250 grams

• Tomatoes chopped 2 medium

• Kokum petals 3

• Salt to taste

• Curry leaves 10-15

Method-

• Dry roast turmeric powder, chilli powder, coriander powder, pepper powder, fenugreek powder on low heat for a minute.
• Heat oil in a non stick pan. Add mustard seeds.
• Once they splutter, add ginger –garlic paste and sauté for half minute.Add shallots, sauté till soft.
• Add tomatoes and mix well. Cook till the tomatoes are soft.
• Add roasted masala, kokum petals, salt, two cups of water and allow to boil.
• Add fish pieces. Cover and cook till done. Add curry leaves and mix well. Serve hot

11. CHINESE STYLE STEAMED FISH



Ingredients-

• Rohu fish whole 1

• Sea salt to taste

• Crushed black peppercorns to taste

• light soy sauce 2-3 tablespoons

• Fresh red chillies cut into strips, 3-4 + for garnishing

• Ginger cut into juliennes 2 inches

• Lemon grass cut into thin strips 1 stalk

• Garlic cloves sliced, 8-10

• Lemon 1

• Sesame oil (til oil) 1 tablespoon

• Spring onion greens cut into strips 1-2 stalks

Method-

• Preheat oven at 180ºC.
• Clean the fish and make incisions diagonally on both sides of the fish.
• 3. Place the fish on an ovenproof plate. Rub sea salt and sprinkle crushed peppercorns on top. Drizzle half the soy sauce and rub the ingredients well on both sides of the fish. Set aside to marinate for 15-20 minutes.
• Top the marinated fish with half the red chillies, half the ginger juliennes, half the lemongrass, half the garlic, lemon zest and juice of ½ lemon.
• Cut the remaining half lemon into slices and place them on the fish.
• Put the plate on a baking tray and fill it with water. Put the tray in preheated oven for 15-20 minutes or till the fish is completely cooked.
• Heat sesame oil in a non-stick pan till it smokes.
• Combine remaining ginger juliennes, remaining lemongrass, remaining red chillies, remaining garlic and remaining soy sauce in a bowl. Add the smoking sesame oil and mix well.
• Drizzle the sesame oil mixture on top of the steamed fish and serve immediately garnished with spring onion greens and red chilli strips.

12.Sesame Fish


Ingredients-

• Fish fillet basa 2
• Leeks roughly chopped 1 cup
• Green capsicum cut into thin strips 1
• Dark soy sauce 1 teaspoon
• Birds eye chillies 2-3
• Garlic minced 1 tablespoon
• White sesame seeds toasted 1 tablespoon
• Salt to taste
• Vinegar 1 tablespoon
• Sugar 1 tablespoon
• Sesame oil (til oil) 2 tablespoons

Method-

• Cut fish into thick strips.
• Put leeks in a bowl, add capsicum and soy sauce. Mix well.
• Roughly chop chillies and add to the bowl alongwith garlic, sesame seeds, salt, vinegar, sugar and sesame oil. Mix well.
• Add fish and mix well. Set aside to marinate for 25 minutes in refrigerator.
• Preheat oven to 200° C.
• Wrap individual marinated fish fillets in a foil paper. Place them on a tray.
• Place the tray in the preheated oven and bake for 20 minutes.
• Unwrap and serve hot.

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Unknown

03:14

1.PASSION FRUIT TEA


Method-

• Slice passion fruit, scoop one tablesspoon pulp. Crush 3 to 4 while green cardamoms. Add these with 1.5 tbsp sugar. Set aside. Boil water, Take it off the fire, Add 2 gm second flush broken Darjeeling tea plus 2 gm Assam long leaf, Brew for two minutes. Pour over passion fruit pulp mix. Do not strain the fruit seeds. They are great digestives.

2.FRUIT BLEND TEA

Method-

• Shuck a ripe pomegranate. Use one tbsp of it. Add two slices of apple, two of orange, a spring of mint, one lemon wedge and a leaf of lemon grass. Put them in a pot with two tbsp honey.Add 15 gm green tea into water boiled to 80 degree Celsius.Brew for 3 minutes. Pour into the fruit blend pot.Serve  hot.

3.BEETROOT ICED TEA

Method-

• Grate one small beetroot. Take half a deseeded green chilli. Chop one tbsp of green coriander. Take 2 pinhes rocksalt, 1 tbsp sugar, 1 tbsp chopped lemone grees and boil.Separately brew 3 gm long leaf Assam tea and 1 gm Darjeeling broken second flush tea for 2 minutes. Bring to room temperature. Throw ice cubes into a shaker. Add the beetroot and tea mix.Shake well.

4.ROSE TEA

Method-

• Dry rose petals at home  (spread rose petals on a tray. cover with a muslin cloth. Dry under indirect sunlight to retain the rose colour and flavour). Boil for 2 minutes. Add 4 - 7 rose petals with one finely chopped almond and a pinch of ground cinnamon. Bring to room temperature.Brew 3 gm first flush Darjeeling tea for 3 minutes.Pour it in the rose petal mix. Add 2 - 3 drops of rose water and sugar to taste.

5.BETAL (PAAN) LEAF TEA

Method-

• Take one third of a sweet betel (Bangla paan), a pinch of fennel, one crushed clove. Boil in 200 ml water for 5 minutes. Brew 3 gm green tea separately for 3 minutes. Make sure there are no bubbles in the tea. Add to the betel leaf concoction. serve hot.

6.TULSI ICED TEA

Method-

• Chop 10 to 15 green tulsi leaves. Crush 2 to 3 cloved and boil in 200 ml water. Add 4 gm tea in boiled tulsi leaves. Cover for 4 minutes. Add honey. Bring to room temperature. Throw ice cubes into a shaker and mix this well. Garnish with a pinch of clove powder and 2 chopped green tulsi leaves.

7.RAW MANGO AND MINT TEA

Method-

• Fire roast raw mango. Take one tbsp of pulp. Finely chop 4 to 5 mint leaves, add 2 to 3 crushed peppers and mix all three. Boil water. Take it off the fire. Add 2 gm second flush broken Darjeeling tea and 2 gm Assam long leaf. Brew for 2 minutes. Pour into the cup ready with mint.

8.ROSE PETALS WITH LITCHI TEA

Method-

• Take a few rose petals and muddle it with 3 fresh litchis. Fill a glass with ice. Add 4 tbsp litchi juice and the juice of one lime to it. Top this with half a glass of any fizzy lime drink. Take one tbsp rose syrup and drizzle it into the glass. This will settle at the bottle and add a nice red glow. Garnish with mint leaves.

Benefit-

• A natural coolant. it helps in digestion and gives relief from skin ailments.

9.LAVENDER GRAPE REFRESHER TEA

Method-

• Muddle 5 seedless grapes, 30 ml of lavender syrup, some mint leaves and 3 slices of lemon in a tall glass. To this, add 4 crushed ice cubes. Drop in seven to eight lavender flowers. Top this with 100 ml apple juice. stir and serve.

Benefit-

• Since lavender has a calming effect, it is good against stress and headaches.

10. HIBISCUS ICE TEA

 

Method-

• Take 1 hibiscus flower and remove its stamen. Bring 550 ml water to a light boil, turn off the heat add the flower and a cinnamon stick. Cover and steep for 20 minutes. Strain tea into desired container, add 1 tsp jaggery syrup and serve with ice. Garnish with a lemon slice and mint leaves..

Benefit-

• Hibiscus stimulates weight loss and strengthens the immune system.

11.BLUE PEA TEA

Method-

• Heat 150 ml water to less then boiling point. Pour it into a cup. ;Let the bubbles calm and add 5 to 6 blue pea flower(per cup). strain and serve after 2 minutes. The flowers can be re-brewed.

Benefit-

• This Thai favourite refreshes your mind and body. The blue infusion, which is an antioxidant, is made with one of the rarest flowers..

12. SAKURA TEA

Method-

• Heat 150 ml water to boiling temperature: let it stand for a few minutes so it loses some heat. Place a cherry blossom in the tea cup and pour the water on it. The colour should be a light pink blush. Remove the blossom and add a pinch of salt to the cup.The flower is edible and can be eaten. 

Benefit-

• It is caffeine-free.

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Unknown

03:18

1.APPLE PIE


Ingredients-
Sweet paste

• Flour-300gm
• Butter-(cold)-175gm
• Castor sugar-150 gm
• Egg-1

Filling

• Diced apple-300gm
• Sugar-100 gm
• Cinnamon powder-1 pinch
• Raisins-50 gm
• Toasted walnuts-50 gm
• Butter-100 gm
• Bread crumbs-100gm
• Egg white-1

Method-

• Rub together the butter, flour and sugar till it crumbles.Add the egg and mix till it forms a dough. Chilli for 30 mins.
• In a pan, place apples and sugar and cook then for a few mins.Then add in butter and rest of the ingredients.Stir and cool.
• Roll out the dough to 6mm thickness and lime the pie mould. Cut out strips for lattice and keep side.
• Put the apple filling into the lined pie mould and lace the top with the lattice. Egg wash the top,sprinkle with sugar and bake at 220 degrees Cfor 25 mins.

2.CHICKEN POT PIE

Ingredients-

• 1 cup potato,diced
• 1 cup onion,diced
• 1 cup celery, diced
• 1 cup carrot,diced
• 1/2 cup melted margarine 
• 1/2 cup flour
• 2 cups chicken broth
• 1 tsp salt
• 1/4 tsp pepper
• 4 cups chicken, cooked and chopped
• 2 pie crusts

Method-

• Preheat oven to 400 degree F. Saute the vegetables in the margarine for 10 minutes. Add flour to the mixture, stirring well, and cook it for a minute.Gradually stir in the broth. Cook over medium heat stirring constantly until thickened and bubbly.Stir in salt and pepper; add chicken and  stir well.Pour into shallow casserole dish and top with pie shells. Cut slits to allow steam to minutes or until pastry is golden brown and filling is bubbly.

3.HOLLYWOOD  PIE

Ingredients-

• Milk-4 cups
• Corn flour-5 tsp
• Cocoa powder-3 tsp
• Sugar-11 tsp
• Digestive biscuits-2 packets
• Castor sugar-3 tbsp
• Butter-50 gm
• Chopped walnuts-2 tsp

Method-

• Powder the digestive biscuits, mix sugaar and butter to the biscuits powder. Add the walnuts. Take a ring mould. Press this mixture properly in the mould and keep it in the refrigerator .Heat a pan, add milk and sugar and let it boil. Add the cocoa powder. In a bowl, mix the cornflour with a little milk and mix it well. Slowly add it the sugar and milk mixture. Keep stirring till it thickens. Removeand after it has cooled pour into the mould and refrigerate for 25 to 30 minutes. Decorate with cashew  nuts.

4.CHICKEN PEPPER PIE 

Ingredients-

PIE DOUGH

• Flour-300gm
• Butter-100gm
• Milk-50ml
• Egg-1
• Capicum -1
• Cloves/Cumin/Fennel/Dry coriander/Turmeric-50 gm
• Salt and Sugar-1 spoon

SWEET PASTE

• Boneless chicken dices-400gm
• Flour-100 gm
• Butter-150 gm
• Milk-350 ml 
• Crushed pepper-10gm
• Garlic-10gm
• Celery-20gm
• Dice and boilde carrot-50gm
• Bread crumbs-50gm
• Processed cheese-100gm
• Salt to taste

Method-

• Combine all the ingredients and knead into a dough. Put in the fridge for 30 mins.
• Roll it out and line the pie mould.
• In a pan, heat butter and add garlic, crushed pepper, chopped celery, salt and chicken. Cook for a few minutes.
• Add flour and cook it followed by the milk. Stir it in quickly. Add bread crumbs to bind. Once cooled, add cheese. Spoon this mix into the lined pie mould or roll out another circle of the dough and cover the top, sealing the edges. Prick the dough and egg wash the top.
• Bake it at 200 degrees C for 40 mins till the top turns golden brown Serve hot.

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Unknown

18:31