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Ingredients
- canned tuna: 2 small tins 185 gms
- unripe (green) mango, firm to the touch peeled and sliced thin, like apple slices for a pie : 1 medium
- onion sliced long:1
- green chillies sliced long:3-4
- garlic pods chopped fine: 8-10
- madras curry powder:2 tsp
- turmeric: 1/2 tsp
- coconut milk extract: 2 cup
- Generous quantity of curry leaves
- Salt to taste
- Mustard seeds
- oil for cooking: 2 tablespoon
- Vinegar or lemon juice optional
Riha Roshi
My older sister was my gateway to the culinary world. Having lived in the Maldives and running Male”s only fine dining…
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Ingredients
- Seer fish (thinly sliced): 1 or 2 slices per person
- Salt to taste
- Pepper powder to taste
- Olive oil: a few drops
- Lemon wedges
- Fresh carrots (cubed): 150 gm
- Salt to taste
- Lemon juice: 1-2 tsp
- Green chilli (de-seeded): 1
- Olive oil: 50 ml
- Sunflower oil: 100 ml
- Parsley: 1 tsp
- Chopped mint or coriander: 1 tsp
- Baby spinach: small bunch
- Cherry tomatoes: 6-7
- Moong sprouts: ½ cup
- Romaine lettuce: 2 bunches
- Walnuts: 3
- Roasted peanuts: 1-2 tbsp
- Roasted red and yellow pepper: 1 each
- Salt to taste
- Olive oil: 1 tsp
- Honey: ½ tsp
- Pepper powder to taste
Seer fish grilled with olive oil and…
My cousin Gautam, visiting from Venezuela, is a chef. He has his own restaurant in Florence, Italy. After having a meal…
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Ingredients
- Mushrooms: 1 cup
- Spinach: 1 cup
- Chicken ham: 1 cup
- Sweet corn: ½ cup
- Eggs: 4
- Cheese paste: 1 tbsp
- Grated cheese: ¼ cup
- Garlic cloves: 6
- Butter: 1 tsp
- Salt to taste
- Black pepper to taste
- Breadcrumbs to lace the dish
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Ingredients
- Mustard seeds (sorisha): 2 tsp
- Cumin seeds:1 tsp
- Poppy seeds (khuskhus/postodaana): ½ tsp
- Garlic: 6-7 cloves
- Dry red chilies: 2 (or as per taste)
- Prawns: 250 gms
- Malabar spinach (poi saago): 500 gm
- Potato: 50 gm
- Pumpkin: 50 gm
- Colocasia (saaru): 50 gm
- Oil: 3-4 tsp
- Salt: to taste
- Turmeric powder: a pinch
- Water: 1 cup
Poi chungudi
The poi (English name Malabar Spinach) is a humble, glossy green, fleshy-leafed creeper that grows profusely in India’s eastern states like…
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Ingredients
- Pork fillet: 500 gm (or any other meat of your liking)
- Bacon strips: at least one per medallion*
- Ghee: 2 tbsp
- Butter: 1 tbsp
- Red wine: 100 ml
- Freshly ground salt and pepper (to taste)
Pork medallions
This recipe has been shared by our son Arnav who made it for his Indo-German family’s Christmas meal a few days…
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Ingredients
- Prawn (de-veined and cleaned): 1.5 kg
- Turmeric: 1 tsp
- Oil: 2 tbsp
- Onions (medium): 2
- Grated ginger-garlic: 1 tsp
- Bay leaves: 2
- Cinnamon: 2 sticks
- Cardamom pods: 4
- Cloves: 2
- Curd (beaten with a little cornflour): 2 tbsp*
- Coconut milk: 500 ml
- Salt to taste
- A few grains of sugar
- Garam masala: 1 tsp
- A few raisins: optional
- Green chillies: 2-3 split
- Ghee: 1 tbsp
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Ingredients
- Basmati rice (2-year aged rice such as India Gate Classic): 250 gm
- Onion (finely sliced): 1 medium
- Cinnamon stick (broken): 2” piece
- Cloves: 2
- Green cardamom: 3
- Tejpatta (bayleaf, broken in 3 pieces): 1
- Cumin seeds: 1 tsp
- Biryani cut mutton (mixed seena (chest) and put (loin) pieces): 250 gm
- Onion: 1 medium-large
- Ginger (washed, peeled): 2” piece
- Large cloves of garlic (with the skins on): 10
- Dhania (coriander) seeds: 70 gm
- Saunf (aniseed): 90 gm
- Salt to taste: 7.5 gm
Mrs. Shanti Lal’s Yakhni Pulao
The yakhni pulao, timatar chatni, and korma (with aloo) are dishes I learned from my mother-in-law, on my first visit to…
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Ingredients
- Chicken (thighs and legs): 1 kg
- Onion (cut into thin circles): 1 (medium)
- Tomatoes (cut into half): 3 (small)
- Garlic cloves (put them whole): 6
- Pumpkin (cubed): 1 cup
- Carrots (cubed): 1 cup
- Potato/sweet potato (cut into half): 3 medium
- Paprika/ Bydagi chilli powder: 1 tsp
- Black pepper: 1 tsp
- Salt: 1 tsp
- Cinnamon: ½ tsp
- Cinnamon: 2 small sticks
- Bay leaves: 2-3
- Juice of one lemon
- Cooking oil/butter: 2 tbsp
Chicken stew with root vegetables
No real story. I came up with the recipe in an attempt to use the sealing function of the instapot. I’ve…
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Ingredients
- Sorisha (mustard seeds): 2 tsp
- Cumin seeds: 1 tsp
- Poppy seeds: ½ tsp
- Garlic: 6–7 cloves
- Dry red chillies: 2 (or as per taste)
- Rohu or bhakura (Bengali cut): 300 gm
- Potato: 150 gm
- Pumpkin: 50 gm
- Raw papaya: 400 gm
- Raw banana: 100 gm
- Saaru or arbi (colocasia): 200gm
- Tomato:150 gm
- Radish: 150 gm
- Brinjal: 200 gm
- Salt: to taste
- Turmeric powder: a pinch
- Water: 3 cups
- Vadi: 10–12 small, coin-sized pieces
- Oil: 5 tbsp
- Onion (sliced): 1 (medium)
- Phutan (panch phoran):1 tsp
- Turmeric: ¼ tsp
- Aambula (dried mango whole): 2–3 medium-sized pieces (only required if using fish)
- Coriander leaves for garnishing
Besara
All the cookbooks and Masterchef episodes in the world cannot beat one particular source – mom’s recipe. Inevitably, mothers share that…
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Ingredients
- Rahu or any fish of your choice: 2 pieces
- Kalonji (nigella seeds): a pinch
- Mustard oil: 2 tbsp
- Onion (chopped): 1 (small)
- Tomato (chopped): 1 (small)
- Red chilli powder: ½ tsp
- Turmeric: ½ tsp
- Mustard (soaked and ground with green chillies and salt): 1 tbsp
- Green chilli: 1
Mustard fish
Mustard fish, though a popular dish, is a very generic term. The reason is that each Bengali family has its own…
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Ingredients
- Chicken pieces (skinned): 500 gm
- Eggs: 2
- Olive oil: 2 cups
- Salt: to taste
- Pepper: 1 tsp
- Oregano powder: 1.5 tsp
- Boiled and cooled potatoes (should be firm): 2
- Onions: 2
- Tomato: 1
- Cucumber: 1
- Capsicum (optional): 1
- Butter:100 gm
- Milk: ¼ cup (approximately 75 ml)
- Buns to go with the salad
Chicken mayonnaise salad
This salad is filling enough as a late evening snack or early dinner.
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Ingredients
- Boneless chicken: 500 gm
- Teriyaki sauce: 2 tbsp + 2 tbsp
- Eggs: 2
- Cornflour: 4 tbsp
- Garlic (crushed): 6 cloves
- Coloured bell peppers (cut into chunks): 1½
- Honey: 1 tbsp* or to taste
- Sweet chilli sauce: 1 tbsp
- Soya sauce: to taste
- Sesame seeds (roasted): 1½ tsp
- Spring onions (chopped): 1 cup
- Oil for frying
Boneless chicken in teriyaki sauce
This recipe is my own innovation and comes out very well. This one is for those who (like my son) enjoy…
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Ingredients
- Chicken (curry cut): 1 kg
- Ginger-garlic paste: 1 tbsp
- Thick fresh curd: 2 tbsp
- Salt: as per taste
- Turmeric: ¾ tsp
- Red chilli powder: 1 tsp
- Lemon juice: 2 tsp
- Mustard oil: 1 ½ tsp
- Ginger-garlic paste: 1½ tsp
- Tomatoes: 5-6 (medium-sized and firm)
- Whole garam masala: 2-3 cloves, 1 black+ 2 green cardamoms, 7-8 peppercorns
- Tomato puree: 100 gm
- Garam masala: 2 tsp
- Kashmiri chilli powder: 1 tsp
- Cream: as per taste
- Cashews: 8-10
- Almonds: 8-10 (soaked)
- Kasuri methi: 1 tbsp
- Ghee: 1 tbsp
- Cooking oil 1 tsp
- Slit green chillies: as per taste
- Red food colour (optional): a pinch
Dilli butter chicken
There is a very particular taste to the Delhi butter chicken – slightly tangy, subtly spiced, creamy and smoky. Every region…
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Ingredients
- Potato (peeled and sliced into 4 pieces): 1 large (100-150 gm)
- Mutton (curry cut, on the bone preferably shoulder (agla dast)): 250 gm
- Onion: 1 medium-large
- Ginger (peeled): 2” piece
- Garlic (peeled): 12-15 cloves
- Tomato (about a third of the size of the onion): 1
- Green chilli: 1 (optional)
- Bay leaves:2
- Black cardamoms: 2
- Cinnamon stick: 2”
- Cloves: 2
- Peppercorns: 6
- Long pepper (optional): 1
- Mustard oil: 1 tbsp
- Ghee (clarified butter): 1 tbsp
- Kashmiri mirch powder: 1 tsp
- Dhania (coriander) powder: 1 tsp
- Kewra water (screwpine essence) (I used Dabur): 1 tsp
- Garam masala (mixed spice) powder: 1 tsp
Alu mutton korma
The alu mutton korma is another family recipe. The more festive, the more ghee/oil floats! It’s also part of the wedding…
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Ingredients
- Olive oil: 2 tbsp
- Onion (chopped): 1 cup
- Ground lamb/chicken (keema): 500 gm
- Or
- Dry soya granules: 1.5 cups
- Dried rosemary leaves (optional): 1 tsp
- Salt: ½ tsp
- Ground black pepper: ½ tsp
- Red chilli powder: ½ tsp
- Cinnamon powder: ½ tsp
- Garam masala (mixed spice) powder: ¼ tsp
- Garlic cloves (minced): 4
- Tomato paste (I used the Hommade brand): 2 tbsp
- Beetroot & carrots (diced): 1 cup
- Zucchini (diced) (optional): 1 medium
- Potatoes: ¾ kg
- 2 tablespoons unsalted butter: 2 tbsp
- Milk: ½ cup
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Oregano (optional): ½ tsp
- Parmesan cheese (optional): ¼ cup
Shepherd’s pie
Shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in…
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Ingredients
- Coconut oil: ¼ cup
- Seer or pomfret fish (curry cut): ½ kg
- Shallots (sliced): ¼ cup
- Garlic cloves (sliced): 10
- Green chillies (slit): 6
- Ginger (julienned): 1 tbsp
- Coriander powder: 2 tsp
- Red chilli powder: 1 tsp
- Turmeric powder: ½ tsp
- Raw mango (sliced): ¾ cup
- Coconut (finely ground with ½ tsp cumin seeds): ¾ cup
- Water: 1 cup
- Rock salt to taste
- Coconut oil: 20 Gm
- Mustard seeds: ½ tsp
- Shallots (sliced): 1 tbsp
- Red chillies (deseeded and broken in half): 3
- Handful of curry leaves
Fish with Green Mango Curry
This curry is adapted from Mrs. K. M. Mathew’s book , Flavours of the Spice Coast.
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Ingredients
- Uncooked basmati rice (could be replaced by jasmine rice or sona masoori): 1 cup
- Green capsicum: 1
- Medium green chillies: 2
- Chicken mince: 500 gm
- Soy sauce: 6 tbsp
- Black peppercorns: 1.5 tbsp
- Vegetable oil: 2 tbsp
Pepper chicken fried rice
This is a one pot meal that used to be a family favourite when we were living in the US, and…
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Ingredients
- All-purpose flour (divided): 4 cups plus 1 tbsp
- Baking powder: 2 tbsp
- Salt: 2 tsp
- Cold unsalted butter (diced): 340 gm
- Extra-large eggs (beaten lightly): 4
- Cold heavy cream: 1 cup
- Extra-sharp yellow Cheddar, small-diced: 225 gm
- Minced fresh dill: 1 cup
- Egg for egg wash (beaten with 1 tbsp water): 1
Cheddar dill scones by Ina Garten
I love Ina Garten’s recipes, never-go-wrong rich comfort food. In the couple of years that I spent in the US, her…
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Ingredients
- Salt
- Pepper
- Lime juice
- Ground green chillies: 1 tbsp
- Ground grated ginger: 1 tbsp
- Ground garlic: 1 tbsp
- Ground onion: 1 tbsp
- Ground coriander leaves: 1 tbsp
- Ground mint leaves: ½ tbsp (optional)
- Mix all of the above to make the marinade.
- Eggs: 2
- Salt
- Pepper
- Cornflour 1½ tbsp.
- Beat the above ingredients together well
- Breadcrumbs as needed
- Mustard sauce or kashundi
- Onion rings
- Whole green chilies
- Mayonnaise/tartar sauce
- Potato wedges/French fries
- Salad of julienned cucumber, beetroots, and thin slices of onions with a dash of lemon
Kolkata fish fry
The story of fish fry: The Kolkata (then Calcutta) fish fry was developed during the British rule in India when Kolkata…
