Recipe

Mixed Fruit Chutney

Mixed Fruit Chutney-2Ingredients:

  1. Green mango (cut in cube) -1 cup
  2. Pineapple (cut in cube)- 1 cup
  3. Tomato (cut in cube) – 1 & 1/2 cup
  4. Prune – 7-8
  5. Raisin- 10-15
  6. Whole red chili (cut in half)- 3-4
  7. Panch foron – 1/2 ts
  8. Black pepper – 1/4 ts
  9. Red chili powder- 1/2 ts
  10. Salt- 1 ts or to taste
  11. Sugar- 2 Tbs
  12. Oil- 4 Tbs

Procedure:

  1. Heat oil in a pan. Add panch foron in the hot oil and let it temper for few seconds. Then add the whole red chili pieces and fry them for few seconds.Mixed Fruit Chutney-1
  2. Now add the green mango, pineapple, tomato one by one. Add the black pepper, red chili powder and salt; and mix them. Add little bit of water and cover the pan. Cook them in medium low heat until the fruits become soft.
  3. Mix all the fruits well until they break out. Then add the prune, raisin and sugar; and cover the pan. Cook them for another 5 minutes and then turn off the.
  4. Enjoy your mixed fruit chutney with khicuri or polau or biryani.

Whole Chicken Roast with Gravy

Whole Chicken Roast

Ingredients:

  1. Whole roast chicken – 2 (around 500 gm)
  2. Onion paste- 1 Tbs
  3. Ginger paste- 2 Tbs
  4. Garlic paste-1 & 1/2 Tbs
  5. Green chili paste- 1 Tbs
  6. Cashew nut paste- 1 Tbs
  7. Coconut paste- 1 Tbs
  8. Yogurt (beat with a fork before use)- 2 Tbs
  9. Cumin paste- 1/2 Tbs
  10. Bay leaf- 2 pieces
  11. Cardamom- 3 pieces
  12. Black cardamom- 1
  13. Cinnamon (1/2 inch size)- 2 pieces
  14. Clove- 4 pieces
  15. Salt- 1 ts or to taste
  16. Oil- 2 Tbs + 1/2 cup
  17. Water- around 2 cups
  18. Chopped onion- 1/2 cup

Procedure:

  1. Wash and pat dry the whole chicken. Tie both of the leg with a thread.
  2. Take the chickens on a big pan and add all of the ingredients except 1/2 cup oil, chopped onion and water; and mix them well with the whole chickens.Whole Chicken Roast -1
  3. Keep them marinated for around half an hour.
  4. Then add the water and put the pan on the stove.
  5. Let it cook in a medium heat until the chicken become soft. Then take out the pan from the heat.
  6. Now heat 1/2 cup oil in a large frying pan. Take out the whole chicken from the gravy and carefully put it in the oil. Fry it until a nice brown color come out on the both side. Fry the other chicken in the same process and put them back on the gravy.
  7. Then add the chopped onion in the oil and fry them until nice golden color come out. Put 1/2 of the fried onion on top of the chicken and save the other half for decoration.
  8. Put the chicken again on stove and cook for another 10 minutes.
  9. Take out the chicken on serving dish, garnish the top with the fried onion and serve.

Pui shak with Pumpkin

Pui shak -

Ingredient:

  1. Pui shak (Basella Leaf / Malabar Spinach)- 200 gram
  2. Pumpkin (cut in cube)- 1 cup
  3. Shrimp (medium size)- 7-8
  4. Chopped Garlic- 1/2 Tbs
  5. Chopped onion- 2 Tbs
  6. Green chili (slitted in the middle)- 4-5 pieces
  7. Whole cumin- 1/4 ts
  8. Turmeric powder- 1/2 ts
  9. Salt- 1 ts or to taste
  10. Sugar- 1/2 ts
  11. Oil- 2 Tbs

Procedure:

  1. Wash and chopped pui shak; and set aside.
  2. Heat oil in a pan. Add the whole cumin seed and let it temper for few seconds. Then add the chopped garlic, chopped onion; and cook until the onion become soft.Pui shak -1
  3. Add the shrimp, pumpkin pieces, turmeric powder and salt; and fry them for around 5 minutes in a medium heat.
  4. Then add chopped pui shak, green chili; and mix them well.
  5. Cover the pan and cook till pumpkin become soft.
  6. Then spread the sugar on top and cook for few seconds.
  7. Then turn off the heat and enjoy with plain rice.

Eggplant with Mustard

Eggplant-1

Ingredients:

  1. Eggplant – 1 medium size (around 250 gram)
  2. Red chili powder- 1/2 ts
  3. Turmeric powder- 1/2 ts
  4. White mustard paste- 2 Tbs
  5. Green chili paste- 1 ts
  6. Grated coconut- 1 Tbs
  7. Black cumin – 1/2 ts
  8. Salt- 1 ts
  9. Oil- 1/2 cup

Procedure:

  1. Wash the eggplant and then cut it into 1 inch thick pieces.
  2. Take them in a bowl, add the red chili powder, turmeric powder and 1/2 ts salt; and mix them well. Keep it aside for around 10 minutes.
  3. Now heat half of the oil in a pan and fry the eggplant pieces until it become little soft and a light brown color on both of the sides.
  4. Take them out on paper towel to soak the excess oil.Eggplant
  5. Heat the rest of the oil. Add the black cumin seed into the oil and let it temper for few seconds.
  6. Then add the mustard paste, green chili paste, grated coconut and 1/2 ts salt; and fry them in a medium heat until the oil come out. Add around 1/4 cup of water and mix with masala.
  7. Carefully add the fried eggplant pieces on the gravy, cover the pan and let it cook for around 3-4 minutes.
  8. When the gravy become thick turn of the heat and take them out on a serving dish.
  9. Decorate with fried onion and serve with pulao or khicuri.

Dry Fish Vuna

Dry Fish Vuna

Ingredients:

  1. Dry fish- 100 gm (here I used churi Shutki)
  2. Garlic (chopped)- 2 Tbs
  3. Onion (chopped)- 1/4 cup
  4. Tomato (chopped)- 1/4 cup
  5. Green chili- 3-4 pieces
  6. Red chili powder- 1/2 ts
  7. Turmeric powder- 1/4 ts
  8. Cumin powder- 1/4 ts
  9. Coriander powder- 1/4 ts
  10. Oil- 3 Tbs
  11. Salt- 1/2 ts to or taste
  12. Coriander leaf (chopped)- 1 Tbs

Procedure:

  1. Saute the dry fish in a pan for 3-4 minutes and then boil them in water for around 3-4 minutes.
  2. Drain the water through a strainer. Then break the fish with hand. If you want you can remove the fish bone.Dry Fish1
  3. Now heat the oil in a pan. Add the chopped garlic and fry them for few seconds. Then add the chopped onion and fry until onion become tender.
  4. Add the chopped tomato, green chili, red chili powder, turmeric powder, cumin powder, coriander powder and salt. Fry them until oil start to come out from masala.
  5. Then add the boiled fish and mix them with masala for few minutes. Add little water and cover the pan. Cook it for around 5 minutes.
  6. Then uncover the pan and cook it for another few minutes to reduce all the water.
  7. Add the chopped coriander leaf and stir. Then turn of the heat.
  8. Serve with white rice  or khicuri.

Rasmalai

 Chilled rasmalai is the hearty dessert of everyone with pistachio sprinkles. Often people get scared to make rasmalai at home and they prefer ready made rasmalai which is more expensive for large batch as compare to homemade rasmalai. I learnt this rasmalai from my mum and my rasmalai is always hit. So go ahead and follow instructions carefully to get soft spongy rasmalai.

 Rasmalai

Ingredients:

  1. Milk powder 1 cup (Nido or any full cream powder milk)
  2. Oil 2 tbsp
  3. Soda 1/8 tsp
  4. Egg 1

 Ingredients For Milk Syrup:

  1. Fresh milk 1-1/2 kg
  2. Sugar 6 tbsp or to taste
  3. Green cardamom 2,3
  4. For Garnishing:
  5. Pistachio 11,12(finely diced)
  6. Silver leaves 2 (optional)
  7. Buy These Ingredients Now

Cooking Directions:

1. For Milk Syrup: Boil milk, add cardamoms cook on low flame until reduced to 1 kg.

2. Add sugar and adjust taste, turn the flame lower and make rasmalai balls.

3. For Rasmalai: In a large bowl add powdered milk with soda bicarb mix slightly by spoon.

4. Now add oil and mix by hand, add half egg and knead add more egg until get smooth dough.Rasmalai-1

5. Now make approx 10-11 balls quickly.

6. High the flame of milk and add all balls let cook to rise.

7. Keep the flame high to low and low to high till balls rises for 4-5 minutes.

8. Let cool and dish out rasmalai sprinkle pistachio and decorate with silver paper.

9. Refrigerate for 6-7 hours and serve chilled.

 Tip: Avoid airy place while kneading dough otherwise dough will become dry and hard. Immediately add rasmalai balls into milk. Do not put rasmalai balls on colored plastic or on news paper etc to avoid color change.

Spanish meatball & butter bean stew

 This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika – an impressive 4 of your 5 a day

 spanish-meatball

Ingredients

  1. 350g lean pork mince
  2. 2 tsp olive oil
  3. 1 large red onion, chopped
  4. 2 peppers, sliced, any colour will do
  5. 3 garlic cloves, crushed
  6. 1 tbsp sweet smoked paprika
  7. 2 x 400g cans chopped tomatoes
  8. 400g can butter beans, drained
  9. 2 tsp golden caster sugar
  10. small bunch parsley, chopped
  11. crusty bread, to serve (optional)

 Method

 Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.

 Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.

Apricot, almond and chocolate fudge

 Apricot, almond

Equipment

11 x 21cm (base measurement) loaf pan, food processor

Ingredients:

215g (1 1/4 cups) whole dried apricots

250g fresh dates, pitted, chopped

145g (1/2 cup) almond spread

30g (1/4 cup) raw cacao powder

60ml (1/4 cup) melted coconut oil

Pinch of sea salt

1 tablespoon raw cacao nibs

Method:

Step 1: Grease the base and sides of an 11 x 21cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang. Place 1 cup of the apricots in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Pat dry. Finely chop remaining apricotchocolate-fudge-bars6s
and set aside.

Step 2: Process the dates and soaked
apricots in a food processor, scraping down sides occasionally, until smooth. Add the almond spread, cacao powder, coconut oil and salt. Process until smooth. Press into the prepared pan and smooth the surface.

Step 3: Sprinkle the fudge with the cacao nibs and reserved chopped apricot. Use your hands to gently press into the fudge. Place in the fridge for 4 hours or until firm. Use a sharp knife to cut into 18 pieces. Serve immediately. Store any leftover fudge in an airtight container in the fridge.