Chili Crabs

Chili Crabs

Ingredients

4 medium sized blue/mud crabs, washed thoroughly and cleaned

2 spring onions chopped

5-6 dry red chilies (de-seed some if you like it less hot)

3-4 flakes garlic

2” piece ginger

1 tsp sugar

1 tbsp white vinegar

6 black pepper corns

2 cups coconut milk

salt to taste

4 tbsp oil

Directions

Soak red chilies in some water for 20 minutes to hydrate them. In a blender grind red chilies, pepper corns, ginger and garlic to a paste with vinegar and a little water. Keep aside. Boil or steam crabs for 15-20 minutes with a little salt. Retain the stock.

In a wok or casserole heat oil and sauté the spring onions for 2 minute. Add the ground red chili paste and continue to sauté for 5 minutes or until the oil separates. Lower the heat, add the stock from the boiled crabs, sugar and stir. When the gravy starts bubbling, add the coconut milk and stir. Check seasoning. When the gravy thickens, place each crab carefully in the dish. With a ladle pour gravy on top of the crabs and let it simmer for few minutes. To serve, place a crab and its claws in a serving dish and ladle gravy on top.

Curried Spinach and Mushrooms Lasagne

Curried Spinach and Mushroom Lasagne

Ingredients

8 ounces no-boil lasagna noodles (I prefer Barilla Lasagne Noodles)

1 medium white onion, finely chopped

2 flakes garlic, minced

2 tbsp mild curried powder

2 pounds baby spinach

2 cups sliced button mushrooms

¼ cup olive oil

salt to taste

For béchamel sauce

4 tablespoons unsalted butter

¼ cup all-purpose flour

1-quart milk

250 gms grated mozzarella cheese

½ cup grated Parmesan cheese

¼ teaspoon ground black pepper

1 vegetable bouillon cube

Directions

Preheat oven to 375 degrees with rack in middle position.

Heat 1 tablespoon oil in a large pot over medium-high heat. Add onions, garlic, 1 tablespoon curry powder and salt to taste and sauté, until onions are translucent, about 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, about 3-5 minutes. Add mushrooms and sauté for a few minutes until all the liquid is dried up.

In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown for 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in parmesan, bouillon cube, 1 tablespoon curry powder and black pepper. Check seasoning and add salt if needed. Cover surface with plastic wrap.

Spread 1 cup béchamel along the bottom of a 9- by 13-inch baking dish. Place one-third of noodles over béchamel in a single layer. Top with 1 cup béchamel and half of the spinach and mushrooms. Spread a handful of mozzarella. Repeat with a second layer of noodles, béchamel, and spinach. Top with remaining noodles and remaining spinach. Lastly, spread the remaining mozzarella on top. Cover with foil and bake for 45 minutes. Remove foil and continue baking about 15 minutes until cheese is golden in places and lasagna is bubbling along the edges,

Remove lasagna from oven and let stand 20 minutes before slicing and serving.

Cinnamon Rolls

Cinnamon Rolls

Ingredients

For the dough

1 package yeast

1 cup warm milk (about 110 degrees F)

¼ cup granulated sugar, plus a pinch

¼ cup unsalted butter

1 ½ teaspoons pure vanilla extract

1 large egg yolk

2 ¾ cups all-purpose flour

¼ cup sugar

¾ teaspoon salt

For the filling

8 tablespoons softened butter

1/3 cup soft brown sugar

1 tablespoon ground cinnamon
1/2 cup hershey's chocolate chips (you can also add nuts or raisins)

For the icing

1 egg white

1 cup icing sugar or as needed

milk enough to make the proper consistency for drizzling

Directions

For the dough:

Sprinkle yeast over warm milk with a tablespoon of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.

Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.

Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.

For the filling:

Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Then scatter the chocolate chips. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.

Preheat the oven to 350 degrees F. Bake until golden, 30 to 35 minutes. Rest at room temperature.

For the icing:

Beat egg white with an electric beater till frothy. Add icing sugar and continue to beat. Add some milk and more sugar if needed until it forms a thick consistency.

Drizzle the icing on top of the rolls.

Hasselback Potatoes

Hasselback Potatoes

Ingredients

6-7 medium sized potatoes

3 tbsp butter, melted

2 tbsp olive oil

½ tsp finely ground black pepper powder

salt to taste

½ cup grated cheddar cheese

chopped chives or parsley for garnishing

Directions

In a bowl mix butter, olive oil, pepper powder and salt.

Place potatoes in a chopping board and slice ¼ inch apart. Once finished with one place potato in a bowl filled with water, continue with the remaining potatoes.

Rinse potatoes while gently opening the slices to get rid of excess starch. Pat then dry with a thick paper towel, try to wipe the middle of the slices as well. It will bake well if it’s totally dry of water.

Place potatoes cut side up in a baking tray then drizzle melted butter mixture on top making sure the it goes inside those slices. Place in a 220 C preheated oven then bake for 40 minutes.

Remove from oven, sprinkle the cheese on top and bake till the cheese is melted.

Garnish with chopped parsley or chives.

Skillet Chicken Farfalle

Skillet Chicken Farfalle

Ingredients

1 box of farfalle/bow tie pasta

2 tablespoons olive oil

2 boneless, skinless chicken breasts

¼ tsp cayenne pepper

¼ tsp garlic powder

Salt to taste

1 medium onion, diced

2 cloves garlic, minced

1 cup low-sodium chicken broth

1 jar marinara sauce (14 to 16 ounces)

1 teaspoon red pepper flakes

½ tsp oregano

1 cup grated mozzarella cheese, plus more if needed

½ cup cooking cream

½ cup dried brown mushrooms, re-hydrated in some warm water (optional)

Directions

Cook the pasta according to the package instructions; drain and set aside.

Heat the oil in a large skillet over medium-high heat. Season the chicken with cayenne, garlic powder and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and cut into thin slices. Set aside.

Add more oil to the same skillet and sauté the onions and garlic for 3 minutes. Add mushrooms and sauté for 2-3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes and oregano, bring to a simmer for 10 minutes.

Turn off the heat and add the drained pasta and cream. Mix well. Add mozzarella and the cooked chicken. Toss to combine, until the sauce is just how you like it. Then add rest of the mozzarella on top.

Poached Egg Curry

Poached Egg Curry

Ingredients

6 large eggs

3 large tomatoes

1 medium red onion

1” piece ginger

4 flakes garlic

½ cup yoghurt whisked well

1 tbsp coriander powder

1 tsp cumin powder

1 tsp red chillie powder

½ tsp garam masala powder (I prefer Mother’s recipe garam masala)

1 tsp cumin seeds

4 tbsp oil

1 cup water

Salt to taste

Directions

Blend onion, tomatoes, ginger and garlic in a blender. Keep aside. Heat oil in a heavy bottomed pan and add cumin seeds. As soon as the seeds starts spluttering, lower heat and add the coriander, cumin and red chillie powder. Add the blended tomato and onion mixture and stir. Cook on medium heat till oil separates, stirring occasionally. Add the whisked yoghurt and stir. Add a cup water and salt to taste and let it simmer for 5 minutes. Break eggs one at a time carefully so that the whole surface is covered. Cover and cook on low heat for 8-10 minutes without stirring. Sprinkle garam masala powder. Garnish with chopped coriander leaves. 

Baked Pasta Oregano

Baked Pasta Oregano

Ingredients

500 gms Penne or Elbow Pasta

1 packet chicken sausages cut diagonally

2 flakes garlic crushed, using a garlic crusher

1 can chopped/strained tomatoes

2 tsp Oregano

1 tsp black pepper powder

½ tsp paprika

4 tbsp Olive Oil

250 gms cheddar cheese grated

Salt to taste

Directions

Cook pasta in salted boiling water till al dente. Drain and keep aside. In a large pan heat oil and sauté the crushed garlic. Add chicken sausages and fry for a few minutes. Add the tomatoes, stir and cook for a few minutes. Season the sauce and add paprika, black pepper powder and oregano. Add the cooked pasta and mix well. Add a handful of grated cheese to the pasta and mix. Transfer the pasta with sauce to an oven proof dish. Spread the remaining grated cheese on top of the pasta. Bake in oven at 180 deg C for 5 minutes or until the cheese melts. Serve hot.

Kadhai Chicken (Chicken in Wok)

Kadhai Chicken (Chicken in Wok)

Ingredients

4 chicken breasts cut into bite size pieces

2 small green bell peppers sliced

3 medium sized onions chopped

5-6 medium sized tomatoes, blanched, peeled and chopped

1 ½ “ginger chopped finely

6 cloves garlic chopped finely

1 tsp red chilli powder

1 tsp garam masala powder (I prefer Mother’s recipe garam masala)

2 tsp white vinegar

250 ml oil

salt to taste

Spices to be ground in a spice grinder

5 tbsp whole coriander seeds

2 tbsp cumin seeds

1 tsp fenugreek seeds

4 red chillies (you can de-seed some if you like it less hot)

For garnishing

a handful of fresh chopped coriander leaves

Directions

Heat some oil in a kadhai (wok), add sliced green bell peppers and sauté for a few minutes. Remove and keep aside. Add some more oil to the wok and add the chopped onion and sauté till pink. Add ginger and garlic and sauté for 2 minutes. Add chicken pieces and fry on high heat till they turn white and then light brown. The chicken will give out an aroma at this stage. Add half the spice mixture and stir for 2 minutes. Add chopped tomatoes, chilli powder and salt. Cover and cook on low heat for 15 minutes until chicken is done. Add the remaining spices and vinegar and stir. Sprinkle a little water if the masala sticks to the wok. Cover and cook for 10-15 minutes till the oil separates from the gravy. Add the fried green bell peppers.  Sprinkle with garam masala powder and mix. Check seasoning. Garnish with coriander leaves.

Grilled Chicken Wings

Grilled Chicken Wings

Ingredients

15 Chicken Wings

2 cups or more seasoned breadcrumbs (I prefer American Garden Seasoned Breadcrumbs)

4 tbsp oil or more

For the marinade

2 tsp garlic powder

2 tsp ginger powder

2 tsp onion powder

½ tsp black pepper powder

½ tsp red chilli powder

1 tsp brown sugar

2 tbsp oil

salt to taste

Directions

Wash chicken wings and pat dry. Apply all the ingredients for the marinade to the chicken and keep for 2 hours in the fridge. Add oil to the breadcrumbs and mix with finger tips. Preheat oven at 180 deg C. Take a chicken wing and coat it on both sides well and place on an oven tray. Repeat the process for all the wings. Grill in the oven for about 20 minutes or until they turn golden brown.

Simple Beef and Potatoes Curry

Simple Beef  and Potatoes Curry

Ingredients

1 kg beef cubes

2-3 onions sliced

2-3 potatoes

4 flakes garlic grated

2” piece ginger grated

3 tomatoes chopped

2 tsp garam masala powder

1 tsp red chillie powder

2 tsp coriander powder

1 tsp cumin powder

1 tsp black pepper powder

A bunch of coriander leaves chopped

Salt to taste

8 tbsp oil

Directions

Cook beef cubes in a pressure cooker with some salt and water. Retain the stock and keep aside. In a pan heat oil and sauté sliced onions till brown. Add ginger and garlic and sauté for 10 seconds. Then add the powdered masalas and fry well. Add tomatoes and sauté till tomatoes are completely absorbed and it looks like a paste. Now add the stock and potatoes. When the potatoes are almost done add the beef cubes and simmer on low heat for 5 minutes. Garnish with chopped coriander leaves. Serve with rice.

Trotters (Paya) Soup

Trotters (Paya) Soup

Ingredients

6 trotters (hooves of goat/sheep) cut and cleaned thoroughly

2 large onions coarsely chopped

1 stick chopped celery

1 large carrot peeled and cut into large chunks

1 leek chopped

4 bay leaves

8 black pepper corns

6 cloves

½ cup chopped coriander leaves

2 litres water

salt to taste

For garnishing

Lemon wedges

Directions

Cook trotters in water for 2 ½ to 3 hours on slow heat. Add more water if required. You should end up with about 1 litre of stock. You can speed up the process using a pressure cooker. If using a pressure cooker, cook trotters until steam is released 5-6 times or more. Remove trotters and keep aside. Mash the rest of the ingredients and strain through a sieve. To serve, place 2 pieces of trotters in a bowl and ladle soup over it. Serve hot accompanied with a lemon wedge.

Aloo Capsicum Do Pyazza (Potatoes and Capsicum Stir Fry)

Aloo Capsicum Do Pyazza (Potatoes and Capsicum Stir Fry)

Ingredients

1 large potato peeled and diced into ½ inch cubes

3 large capsicums (bell peppers) deseeded and cut into ½ inch cubes

2 medium onions quartered and the layers separated

1 tsp red chili powder

1 ½ tbsp tomato paste

1 tbsp tomato ketchup

8 tbsp oil

Salt to taste

Directions

Heat oil in a heavy bottomed pan and shallow fry the potatoes till cooked. Remove the potatoes and excess oil if more than 2 tbsp. Stir fry onions for 1 minute, then add capsicum, stir fry for another 2 minutes. Add chili powder, tomato paste, salt, ketchup and potatoes. Toss them together. Keep on heat for 1 minute. Serve hot.

Spicy Hummus

Spicy Hummus

Ingredients

2 cans chickpeas washed and drained

1 clove garlic

2-3 tbsp lemon juice

Salt to taste

2 tbsp Tahini paste

4 tbsp olive oil

2 tsp red chillie powder

Directions

Blend chick peas, garlic and tahini paste in the blender with a little water. Add salt and lemon juice as per taste. Remove in a serving bowl. In a small pan heat olive oil and add red chillie powder. Swirl the pan and remove from heat. Pour the warm chillie oil over the hummus. Serve with grilled meat and khabbus (Arabic bread). Hummus can also be used as a dip with tortilla chips or cut up some carrot and celery sticks.

Eggplant Patiala

Eggplant Patiala

Ingredients
1 kg eggplants (also known as brinjals or aubergines)
1 tsp nigella (onion) seeds
1 tsp fenugreek (methi) seeds
3 large onions sliced
2 large tomatoes sliced
1” ginger cut into juliennes
2 green chillies slit lengthwise
20 cashews split
20 raisins soaked
1 tsp red chillie powder
1 tsp fennel seeds
Juice of one lemon
1 tsp soft brown sugar
1 tsp garam masala powder
Salt to taste
Some chopped coriander leaves for garnishing
6 tbsp oil

Directions

Wash eggplants and cut into cubes. Fry them in 3 tbsp oil and keep aside. Heat 3 tbsp oil in a wok. Add fenugreek, fennel and nigella seeds. When they splutter, add sliced onions and sauté till transparent. Add cashews, raisins, green chillies, ginger juliennes and cook for 2 minutes. Add red chillie powder, salt, garam masala and fry for 2 minutes. Add tomatoes and fry well. Add the fried brinjals and mix well. Add a little water if necessary. Cover and cook for 5 minutes. Add lemon juice and sugar. Check seasoning. Garnish with coriander leaves.

Coconut Chicken Curry

Coconut Chicken Curry

Ingredients

1 kg chicken cut into pieces

2 tbsp ginger garlic paste

2 onions sliced

2 tbsp tomato paste

1 packet any chicken masala (I prefer Mehran Chicken Masala)

1 can coconut milk or a glass of coconut milk  prepared according to instructions on packet of Maggi Coconut Milk powder

2 potatoes chopped

1 medium carrot cut in pieces lengthwise

4-5 baby corns sliced lengthwise

some fresh chopped coriander leaves for garnishing

Directions

In a pan heat about 4 tbsp cooking oil and sauté sliced onions till dark brown. Add the masala powder and sauté for a few minutes. Add tomato paste and sauté for 3-4 minutes. Add chicken and salt and stir. Add some water and the potatoes. Cover and cook on low heat till chicken is almost done. Add the vegetables and let it simmer for 5 minutes. Add coconut milk and stir. Simmer for a few minutes. Check seasoning. Garnish with chopped coriander leaves. Serve with hot white rice.

Chicken Meatballs Curry

Chicken Meatballs Curry

Ingredients

2 packets frozen chicken meatballs (I prefer Sadia Chicken Meatballs)

5-6 Kashmir red chillies, soaked for 20 mins and deseeded

2” piece ginger

5 flakes garlic

1 small red onion quartered

2 tbsp tomato paste (I prefer Al Ain tomato paste)

2 tsp garam masala powder (I prefer Mother’s recipe garam masala)

2 tbsp curry powder

1 tsp turmeric powder

1 can coconut milk

Cream for garnishing

Chopped Coriander leaves for garnishing

Directions

In a blender grind the soaked red chillies, ginger, garlic and onion to a paste and keep aside. Heat 4 tbsp oil and fry the masala paste till it releases oil from the sides. Add garam masala, curry powder and turmeric powder and fry for 2 mins. Then add the tomato paste and fry for a few minutes. Add a cup of water and salt to taste. Add the frozen meatballs and simmer on low heat. When the meatballs are almost done, add the coconut milk. Simmer for 2 minutes till the gravy is a bit thick. Transfer to a serving dish and garnish with chopped coriander leaves and cream.

Chicken and Yogurt Curry (Dahi Chicken Masala)

Chicken and Yogurt Curry (Dahi Chicken Masala)

Ingredients

900 gms Chicken drumsticks/thighs

2 large onions chopped finely

2 tbsp chopped ginger

1 tbsp chopped garlic

2 green chilies chopped

1 tsp red chili powder (I prefer Natco red chillie powder)

1 tbsp coriander powder

2 cups thick yoghurt

8 tbsp oil

Salt to taste

Directions

Make 2-3 deep cuts with a sharp knife on the chicken pieces. Add all powdered spices to the yogurt and whisk well. Keep aside. Heat oil in a heavy bottomed pan. Add chopped onions and sauté till pink. Add garlic, ginger and green chilies. Sauté for 30 seconds. Add the chicken and stir fry on high heat for 5 minutes. Reduce heat and cook for 10 minutes. Add ½ a glass of water. Cover and cook till chicken is almost done. Add the curried yogurt to the chicken and cook till chicken is fully done and oil separates. Can garnish with chopped coriander leaves.

Potato Latkes

Potato Latkes

Ingredients

3 medium potatoes

1 spring onion chopped finely

1 egg

1 tbsp flour

1 tsp black pepper powder

Salt to taste

Oil for frying

Directions

Peel the potatoes and grate them. Squeeze the juice out of them and keep aside. Retain the juice. Beat the egg and add flour. Mix well. Add the spring onions and the grated potatoes. If the mixture is too dry to mix, add 2 tbsp of the potato juice. Add seasoning and mix. In a frying pan, heat a tablespoon of oil. Drop a dollop full of the potato mixture and flatten with a spoon. Fry on one side till golden brown and slightly crisp. Flip and fry on the other side as well. Serve with ketchup or sour cream. 

Stir Fry Pork with Peppers

Stir Fry Pork with Peppers

Ingredients

1 kg pork cut into thin slices

2 yellow peppers cut thinly

2 orange peppers cut thinly

2 spring onions sliced

2 garlic cloves chopped finely

2” piece ginger chopped finely

2 tbsp soy sauce

1 tbsp sweet soy sauce

1 tsp Sriracha sauce (I prefer Kikkoman Sriracha sauce)

2 tbsp corn flour mixed with a little water

1 tbsp white vinegar

Directions

Apply some salt (very little) to the pork slices. In a wok heat about 4 tbsp cooking oil and fry the pork till almost done. Remove and keep aside. Add some more oil to the wok and sauté spring onions for 2 minutes. Add ginger and garlic and sauté. Add the peppers and stir fry for 2-3 minutes. Now add the pork and mix. Add the sauces and vinegar. Add the corn flour and fry for a few minutes. Check seasoning. Serve with hot steamed rice.

Nankaties (Semolina Cookies)

Nankaties (Semolina Cookies)

Ingredients

200 gms sugar (ground fine)

200 gms ghee (clarified butter) – I prefer Lurpak Ghee

200 gms all purpose flour (I prefer Gold Medal flour)

50 gms fine semolina

Directions

Sieve flour and keep aside. In a heavy bottomed pan heat ghee. Keep aside to cool. When at room temperature mix sugar. Add flour a little at a time. Finally mix semolina and knead well. Divide the dough into 30 portions. Press each dough in the palms of your hand to form a ball and flatten. Place on a lightly greased cookie sheet. Make a crisscross design on each cookie. Bake for 20 minutes in a pre-heated oven at 180 deg C.

Sheera

Sheera

Ingredients

1 cup fine semolina

2 tbsp roughly chopped cashews

1 cup sugar

2 cups warm water

A few drops of yellow coloring

A few drops of pineapple essence

¼ cup ghee (clarified butter) – I prefer Lurpak Ghee

A pinch of salt

Directions

Heat ghee in a wide pan and add cashews. Fry them on low heat till golden brown. Remove and drain on paper towel. In the same ghee add semolina and fry till it is partially cooked. Add warm water slowly as the mixture begins to splutter. Keep stirring. Add sugar and mix well. Now add colour and essence. Keep stirring as the mixture dries up and starts to form into a large lump. Add the roasted nuts and mix. To serve, put some sheera into a small bowl and press gently. Invert the bowl onto a serving plate and garnish with some slices of cashews.