Pinneapple Fish and Vegetable curry

Ingredients:

Fish fillet

1 small Brocolli

1 Onion

1 carrot

1 potato

200g sweet green beans

50g pinneapple, finely chopped

1/4 cinnamon

1 tsp ginger garlic paste

1 tsp red chillie powder

1/2 tsp turmeric powder

Lime juice

Sugar,Pepper and salt to taste

Method:

* Wash fish in lime juice and water. Rub it with black pepper and salt and marinate for 1 hour. Fry the fish in oil and keep aside.

* Boil all the other vegetables until half cooked. Drain and keep aside.

* In a pan, heat oil and fry onions and cinnamon. Add ginger garlic paste, chillie, salt and turmeric and stir. Add pinneapple and stir until oil seperates. Add water and cook it for 10 minutes until pinneapple chunks disappear or becomes part of a thick curry.

* Add vegetables and fried fish, add a cup of water and cook until gravy disappears. Add a little sugar if the pinneapple is too sour.

Butter Chicken

Ingredients:
2 pieces of chicken breasts, cut into chunks

2 tbsp oil

2 tbsp butter

1 onion, chopped finely

1/4 cinnamon

1 tsp garlic

1 tsp ginger

1 tsp chillie powder

1/2 tsp turmeric

2 tbsp almonds

225 g canned tomato puree

1 tbsp yogurt

2 tbsp coriander leaves for garnishing (optional)

Salt and black pepper to taste

Method:

* Season chicken with salt and pepper and fry them in oil until light golden and remove.

* Melt butter and fry the onions and cinnamon until golden brown.

* Add the remaining ingredients salt, ginger, garlic paste, turmeric, chillie powder, almonds, tomato puree and yogurt. Bring to a boil and cook.

* Add chicken pieces and stir, lower the heat and cook until chicken is done and tender. Garnish with coriander leaves, spinach or red chillie.

Sweet and Sour Veg Niramish

Ingredients:

1/2 kg aubergine or eggplant

1 small floret of brocolli

half pumpkin

1 tsp ground turmeric

1/2-1 tsp chillie powder

1 tsp ground cummin

2 tsp ground coriander powder

1/2 tsp ginger

1 tsp ground garlic

2 tbsp finely chopped onions

2 tbsp tamarind puree

1 tbsp sugar or molasses

1 tsp curry powder

1 bay leaf

Cooking oil and salt to taste

Method:

* Slice the eggplant into 1cm thick pieces and put in water. Cut brocolli into small florets and dice pumpkins into cubes.

* Mix together ground spices and make a paste.

* Fry the onions until golden brown in a pan, add curry powder and bay leaf. Add rest of the spices except sugar and tamarind. Add half cup of water and fry until oil surfaces.

* Add 3 cups of water, tamarind puree and sugar and stir. Add the vegetables and cook until they are cooked.

* Remove from heat when gravy is very thick and oil seperates out.

Potato yogurt gravy

Recipe: This is where I got the recipe. Check video below:

Okra with Tomato

Ingredients:
200g okra
1 tomato, chopped
1/2 tsp, ground tumeric
1/2 tsp, chillie powder
2 tbsp sliced onion
1 tsp crushed garlic
1 green chillie, sliced
2 tbsp cooking oil
Salt to taste

Method:
* Select small sized okra. Wash and drain water. Snip off both ends. If the okra is more than 6cm, cut into halves.

* Heat the oil. Fry the onions and garlic until light brown. Add the okra, rest of the ingredients and 1/4 cup of water. Cover and cook in medium heat until done.

Aloo Tikka

Ingredients:
2 Large potatoes, boiled and peeled.
1 tbsp dried fenugreek leaves
2 tbsp roasted peanuts
2 eggs, boiled
finely chopped green chillies
chat masala, half tsp
amchur (optional)
cilantro leaves
Chillie powder, half tsp
cummin powder, half tsp
Coriander powder, half tsp
Butter or ghee (1 tsp)
Bread crumbs
oil for frying
Salt to taste

Method:

* Boil eggs and potatoes, peel and make a paste of them together with salt, ghee and all the other ingredients.

* Make patties, dip them in bread crumbs and fry until golden brown on both sides.

Glazed Chicken Fry

Ingredients:
2 large Chicken breasts, cut into small pieces
Soya sauce, 1 tsp
Worchestire sauce, 1 tsp
Yogurt, 2 tbsp
Honey, 1 tbsp
Chillie garlic sauce, 1 tsp
Ginger garlic paste, 2 large tbsp
Red Chillie powder, 1 tsp
chicken tandori masala powder, 1 tsp
Salt to taste.
Lettuce leaves for garnishing.

Method
* Mix all the ingredients above and keep aside for 2 hours.

* Shallow fry in oil until golden brown and serve with lettuce leaves for tea.

Chicken Keema

Ingredients:

Minced Chicken meat

1 Tomato, chopped into small cubes

2 tsp Ginger Garlic paste

Yogurt, half cup

Chillie powder, 1 tsp

Green Chillies, 4 or 5

Sour Cream, 2 tbsp

Ghee, 1 tbsp

BBQ sauce, 1 tsp

Potatoes, 1 sliced and chopped into small pieces,

Chives, chopped.

Oil

Cardomon, 3

Cinnamon

Cummin Seeds

Onions, 1 large, chopped

Salt to taste

Method

* Add oil, cardomon pods, cinnamon, Cummin seeds and onions in a pan and stir. Add salt, turmeric and ginger garlic paste, saute until onions turn brown.

* Add minced chicken meat, tomatoes, chillie powder, potatoes and yogurt, stir and cook for half an hour.

* Add green chillies and chives.

* Add ghee, BBQ sauce and cream, stir until done and serve hot.

Pumpkin with Daal

Ingredients:

Oil - 1tsp

Onions - 1 large
Mustard seeds - 1/tsp
Cumin/ Jeera - 1/2 tsp

Turmeric - 1/2 tsp
Channadal - 1tsp

Green chillies - 2
Salt to taste

Garnish
Fresh/frozen Coconut-1tbsp
Coriander leaves- 1tbsp chopped
Lime juice - 1tsp

Method:

*Peel the outer layer and cut pumpkin into small bite size peices.
*Heat oil in a pan, when hot add onions, all the tempering ingredients one by one, when channadal starts to get brown add cut veggies.

*Cover with a lid and cook on medium heat untill just tender. This takes about 15 minutes.
*Once the pumpkin is tender, switch off heat and add salt, and garnis with coconut and cilantro.

Stir fry Spinach with garlic

Ingredients :

A bunch of spinach,

Olive Oil - 1 tbspn,Red chillie - 1,

green chillie - 2,1/2 cup

chopped onion,

mustard seeds - 1/2 tspn,

Jeera - 1 tspn,

A pinch of turmeric,

Garlic paste - 1 tspn,

Salt to taste.

Method :

*Heat oil in a pan, add red chillie, jeera and mustard seeds. When jeera starts spluttering add chopped onions, green chillies,turmeric,and salt.

*When onions turn golden brown, add chopped spinach.Mix well. Don’t put the lid.

*Keep stirring periodically.Remove from the flame once spinach becomes soft.

* Made this to eat with fish but it goes well with hot steamed rice, chapathi.

Chicken with BBQ sauce and Honey

Ingredients:

chicken breast pieces, cut into small pieces.

1 medium onion - finely chopped

4 tbsp vegetable oil

1 tsp Red chillies.

1 tsp coriander powder

1 tsp cumin powder

¼ tsp turmeric powder

salt and freshly ground black pepper

100ml water2 tbsp yogurt

2 tbsp BBQ sauce

Curry powder

1 tsp sour cream

1 tsp Ginger garlic paste

1 tsp Honey to taste

Method:

*In a large pan heat the oil and fry the onions on a low to medium heat for 10 minutes. Stirring occasionally, gently brown the onions making sure they do not burn.
*Add the ginger, garlic and chili to the pan and continue frying for another minute or so.
* Add the cumin, coriander and turmeric powders to the mixture and fry for another 2 minutes, stirring continuously so that the spices do not stick to the pan.
*Add salt and pepper.Pour water and turn up the heat and bring to a boil. Then lower the heat and simmer for 10 minutes. Place the chicken pieces into the pan and coat with the sauce. *Covered, allow the chicken to cook for 30-40 minutes over a low heat.Now stir in the sour cream or you can use yogurt, BBQ sauce and honey. Make sure the liquid does not boil after you have added the yogurt to it as it will get clumpy.

Fish Veronique

We had this meal with cooked spinach and mashed patotoes and it tasted great. I skipped the egg yolk and parsley while preparing it.

Ingredients:

Fish Fillets

Salt and freshly ground black pepper

1 onion, peeled and thinly sliced

2 bay leaves

juice of half lemon

300 ml dry white wine

white seedless grapes

For the sauce:

150ml milk

40g butter or margarine

40g flour

1 egg yolk

50ml single cream

Method:

* In a pan, cook the fish with onions, bay leaf, lemon juice, water and white wine in a saucepan over low flame until fish is done.

*Arrange the fish in a serving dish and keep warm while making sauce.

*Melt butter in a small pan, put the milk and cook gently, beat in the cream, egg yolk and cream with seasoning to taste. Add the grapes, cook until sauce is thick.

*Pour over fish and decorate with grapes and parsley or lemon rings.