Paneer Tikka Masala

Paneer Tikka Masala

Ingredients

For marination:

400 gms paneer (cottage cheese) cut into cubes

1 large red onion, cubed and separated

1 large green bell pepper, cubed

4 tbsp yogurt

1 tbsp corn flour or chick pea flour

¼ tsp turmeric powder

½ Kashmiri red chili powder

 ¼tsp cumin powder

½ tsp coriander powder

¼ tsp garam masala powder

pinch of black salt or common salt

½ tbsp ginger-garlic paste

For the masala gravy:

1 tbsp oil

1 large onion, finely chopped

1 tbsp ginger-garlic paste

¼ tsp of turmeric powder

½ tsp cumin powder

1 tsp coriander powder

½ tsp garam masala powder

1 tsp of Kashmiri red chilli powder

4 tbsp tomato paste

1 tbsp of dried fenugreek leaves (kasuri methi)

 ¼ cup of cream

Salt to taste

a handful of chopped coriander leaves for garnishing

Directions

In a bowl beat the yogurt till thick and creamy. Add the corn flour, ginger garlic paste, all the powdered spices and salt. Mix well. Pour this mixture on the paneer, onion and bell pepper cubes. Mix gently and marinate for 30 minutes. In a pan heat some oil, and fry the paneer, onion and bell pepper till light brown (alternatively, you can skewer them and grill in an oven basting it with oil). Remove and keep aside. In the same pan heat some oil and add the chopped onions. Saute till golden brown. Add ginger garlic and saute for 2 minutes. Add the powdered spices and saute for 2-3 seconds. Now add the tomato paste and saute till oil separates from the gravy. Add ½ cup water and salt to taste. Stir and let the gravy simmer for a few minutes. Now return the fried/grilled paneer, bell pepper and onion to the gravy. Add kasuri methi and cream and stir. When the gravy starts to thicken turn off the heat. Check seasoning. Garnish with chopped coriander leaves. Serve with buttered naan bread.

Pork Vindaloo

Pork Vindaloo

“Vindaloo is derived from the Portuguese word “Vinha de Alhos” in which “Vinho” means vinegar and “Alhos” means garlic. It was originally a Portuguese preserve made with vinegar and garlic. However, after the Portuguese introduced it to India in the 15^th century, it was completely revamped with spices. Over the years the dish has evolved and has become one of the spiciest and the most popular dishes all over the world. Vindaloo is a tongue-searing curry and can be prepared with pork, meat, chicken and even certain vegetables.”

Ingredients

2 kgs Pork, cut into large chunks (about 3 inches each)

25 Kashmir dry red chilies (de-seeded)

4 large pods garlic

1 tbsp turmeric powder

3 tbsp cumin seeds

1 cup white vinegar

salt to taste

Directions

Apply turmeric and some salt and keep it overnight in the refrigerator. Next day, wash the pork pieces and wipe dry with a clean kitchen towel. Soak red chilies in some warm water. When the chilies have hydrated, grind them in a blender along with garlic, turmeric and cumin seed to a fine paste, using vinegar. Apply the ground masala paste to the pork and marinate for 8 hours in the refrigerator. Next day cook the pork with masala in a deep dish on a slow fire till pork is tender. Check seasoning and add some more salt and vinegar if required. 

Beef Green Masala Curry

Beef Green Masala Curry

Ingredients

1 kg beef or mutton, cut into cubes

1 medium red onion, chopped finely

2-3 medium tomatoes, chopped

2 medium potatoes, peeled and quartered

1 tsp turmeric powder

2 tsp garam masala powder

2 tsp coriander powder

1 tsp cumin powder

2 bay leaves

¼ cup vegetable oil           

juice of ½ lemon

salt to taste

For the green masala:

6-7 green chilies

2 big bunches of coriander leaves, cleaned and washed

2” piece ginger

6 flakes garlic

1 medium red onion, quartered

Directions

Cook beef/mutton with a little salt and water in a pressure cooker for 8-10 minutes. Keep the meat aside and retain the stock. In a blender grind all the ingredients with a little water to a fine paste. In a pan heat oil and add bay leaves. Add the chopped onion and saute until translucent. Add turmeric, coriander, cumin and garam masala powder and saute for 2-3 seconds. Add the ground masala paste and saute until the oil separates from masala and it releases a pungent aroma. Throw in the chopped tomatoes and saute for 3-4 minutes. Add a cup of water and the potatoes. Stir and let it simmer on low heat till potatoes are almost done. Add beef and the stock to the pot, stir and add salt to taste. Add juice of lemon and simmer for 2 minutes. Serve with white rice. 

Potstickers

Potstickers

“Potstickers are chinese dumplings that are seared and then steamed. They can be served with a dipping sauce as an appetizer or as a main course.”

Ingredients

2 packets chicken mince

2 packets wonton (Gyoza) wrappers

1 spring onion, finely chopped

2 tsp soya sauce

1 tsp black pepper powder

½ cup shredded carrot

salt to taste

oil for frying

Directions

Keep wonton wrappers to thaw. In the meantime, Mix all the other ingredients with the chicken mince. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers, heat some oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3-5 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.

Transfer to a platter and serve with chilli sauce.

Schezwan Fish

Schezwan Fish

Ingredients

1 kg Basa fish filets cut into chunks

1 egg, beaten

½ cup flour

2 tbsp soy sauce

¼ tsp black pepper powder

2-3 garlic flakes, chopped finely                       

1” piece ginger, chopped finely

2 spring onions, thinly sliced

1 tsp corn flour

6-7 dry red chilies

2 tbsp vinegar

¼ tsp ajino moto (MSG)

1 tsp sesame oil

vegetable oil

Directions

Marinate the fish pieces with 1 tbsp soy sauce, black pepper powder and beaten egg for ½ an hour. Soak dry red chillies in warm water. When they have hydrated, remove some of the seeds and grind it to a paste in a blender using vinegar. Keep the paste aside. Prepare a slurry with corn starch and some water and keep aside. In a wok heat about 4 tbsp vegetable oil. Take each piece of fish and coat it in flour and fry it the hot oil till golden brown on both sides. Remove and set aside. In the same wok add a teaspoon of sesame oil and some more vegetable oil. Add the chopped ginger garlic and stir fry for 2-3 seconds. Add about 2-3 tablespoon of the red chili paste (depending on how spicy you like it, you can store the rest of the paste in a container in the fridge) and stir fry for a few seconds. Now add the white part of the spring onions and stir fry. Add soy sauce, ajino moto and the corn flour slurry and stir. When the gravy thickens, add the fried fish pieces gently to the wok and mix. Check seasoning. Garnish with the green leaves of the spring onions. 

Shahi Paneer

Shahi Paneer

Ingredients

400 gms Paneer (Cottage Cheese), cut into cubes

1 large red onion

3-4 flakes garlic

2” piece ginger

¼ cup cashew nuts

4 tbsp tomato paste

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

1 tsp red chili powder

½ tsp cardamom powder

¼ tsp turmeric powder

½ tsp dry fenugreek leaves (kasoori methi)

½ cup cream

2 bay leaves

salt to taste

4 tbsp oil

Directions

In a blender grind onion, ginger, garlic and cashews to a fine paste adding some water. In a pan heat oil and bay leaves, then add the ground onion paste. Sauté until the paste separates from the oil. Add all the dry spice powders and sauté for 2 minutes. Add the tomato paste and sauté for another 2 minutes. Add fenugreek leaves, salt to taste and a glass of water. Stir well. When the gravy starts bubbling, add the cubed paneer pieces and let the gravy simmer for 2-3 minutes on low heat. Add cream, stir and check seasoning. Simmer for 2 minutes and turn off the heat. Serve with naan bread or basmati rice.

Badami Murg (Almond Chicken)

Badami Murg (Almond Chicken)

Ingredients

500 gms boneless chicken, cut into cubes

3-4 flakes garlic

2” piece ginger

3 green chilies

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

1 large red onion, quartered

½ cup cashew nuts

¼ cup almonds

1 tbsp poppy seeds

1star anise

½ cup cream

4 tbsp oil

2 tbsp chopped coriander leaves for garnishing

Directions

In a blender grind ginger, garlic and 1 green chillie to a fine paste. Marinate boneless chicken with 1 tbsp garam masala powder, ginger garlic and green chillie paste for ½ an hour.

In a blender grind onion, 2 green chillies, poppy seeds, star anise, almonds and cashews to a fine paste. In a steamer add the marinated chicken pieces and steam for 30 minutes. Heat some oil in the pan and sauté the ground cashew and almond paste till the oil separates from the paste. Add 1 tbsp garam masala powder and sauté for 2 seconds. Add the steamed chicken pieces to the pan and salt to taste. Add ½ cup water and cook till chicken is done and the gravy thickens. Add cream, stir and simmer for 2 minutes on low heat. Garnish with coriander leaves. 

Channa Masala

Channa Masala

Ingredients

150 gms chickpeas

2 medium red onions, chopped finely

2 large tomatoes, chopped

2 bay leaves

1 tsp red chili powder

½ tsp turmeric powder

4 tbsp oil

To be ground:

1 tsp cumin seeds

1 tsp coriander seeds

6 flakes garlic

1” piece ginger

½ tsp poppy seeds

1 big cardamom

2 sticks cinnamon

Directions

Soak chickpeas overnight in water. Cook chickpeas in sufficient water with a little salt till soft but not mushy. Grind the masala to a fine paste in a blender. In a pant heat oil and add bay leaves. Add chopped onions and sauté till translucent. Add red chili and turmeric powder and stir. Add the ground masala paste and saute for 5-6 minutes till the masala releases a good aroma and separates from the oil. Now add the tomatoes and sauté for 2-3 minutes. Add the cooked chickpeas and a glass of water. Add salt to taste and stir. Simmer on low heat for a few minutes till the gravy thickens. Garnish with chopped coriander leaves. Serve with rotis (flat breads) or rice. 

Chocolate Pound Cake

Chocolate Pound Cake

Ingredients

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 ½ teaspoons pure vanilla extract

1 ½ cups (150 grams) sifted cake flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup (150 grams) granulated white sugar +3 tablespoons

3 tablespoons cocoa powder

185 grams unsalted butter, room temperature

Ganache: Use equal amounts of cream and dark chocolate (about 1 cup each)

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan or a 9 x 2 inch round pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract. In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, cocoa powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure. 

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Ganache: Chop the chocolate into small pieces so it will melt easily and evenly. Pour nearly boiling double cream onto the chocolate.

Stir until melted and smooth. When the cake is cool, pour ganache on top of it and spread. Cool down completely before slicing.

Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf or a 9 x 2 inch round cake pan.

Butter Chicken (Murg Makhani)

Butter Chicken (Murg Makhani)

“Butter Chicken also known as Murg Makhani is a very popular Indian curry known all over the world. It is considered UK’s national food. The recipe usually calls for marination of the chicken for few hours with yogurt, but I love using shortcuts. I have tried this easier version for years and it tastes just as good. The curry is rich and thick and can be made quickly when you’re having guests. Your guests will think you have been slaving over the stove for hours!”

Ingredients

1 kg Chicken cut into pieces or 2 packets boneless chicken cut into cubes

1 large red onion, chopped roughly

2” piece ginger

6-7 garlic flakes

8-9 dry red Kashmir chilies, de-seeded some of them and soak them in warm water

½ cup cashew nuts

2 tsp coriander powder

1 tsp cumin powder

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

1 tsp turmeric

1 tsp dried fenugreek leaves (kasoori methi)

4 tbsp tomato paste

½ cup thick fresh cream (reserve some for garnishing)

100 gms butter

salt to taste
some freshly chopped coriander leaves for garnishing

Directions

In a blender add onion, ginger, garlic, hydrated red chilies, cashews and blend with a little water. Keep a pan on low heat and add half the butter, then add coriander, cumin, turmeric and garam masala powder and stir for 2-3 seconds. Add the ground paste and continue to saute well for 2-3 minutes. Now add the tomato paste and saute for another 2-3 minutes. Add fenugreek leaves and stir. Now add the chicken pieces and a cup of water. Add salt to taste, cover and let it cook. Simmer on low heat, checking occasionally if water is need. Cook until the chicken is done. Add the remaining butter and cream, stir well and simmer for 2-3 seconds. Turn off the heat and put into a serving dish. Garnish with chopped coriander leaves and a drizzle of fresh cream. Serve with naan bread or basmati rice.

Malaysian Fish & Okra Curry

Malaysian Fish & Okra Curry

Ingredients

300 gms okra

350 gms white fish (I've used Basa fish fillets)

1 tbsp coriander seeds

1 tbsp cumin seeds

6-7 cloves

5-6 dry red chilies (I de-seeded a few since I like it less hot)

1 tsp turmeric

1 star anise

1 cinnamon stick

1 onion, finely chopped

3 cloves garlic, finely chopped

2 tbsp vegetable oil

1 tamarind broth cube

½ cup water

275 ml tin of coconut milk

Directions

Cut the fish fillets in chinks. Wash okra and wipe each okra with a kitchen towel. Take of the heads and ends of the okra and slice them in large chunks diagonally. Grind coriander seeds, cumin seeds, cloves, chili, star anise, cinnamon and turmeric in a spice grinder until it is a fine powder. Heat oil in a large pan and saute the chopped onion till translucent. Add the garlic and stir for 3 seconds. Tip the spices, stirring occasionally, until you can smell the oils being released from the spices. Add the water in and stir to form a paste. Add the okra and tamarind broth cube. Stir and simmer for 3-4 minutes. Add coconut milk and tip in the fish pieces gently into the curry. Stir well to combine, pop the lid on and simmer for about 5-7 minutes. When the fish is done, check seasoning. Serve with yellow rice that’s been cooked with turmeric, cloves and cardamom pods. You can also serve it with white rice.

Pancit Bihon

Pancit Bihon

“Bihon is a type of very thin rice noodles that is simply soaked in warm water and drained. Pancit bihon is a Philipino dish that is fried with soy sauce some citrus, and some variation of sliced meat and chopped vegetables. It can also be made with just vegetables, for a vegetarian version, or with shrimp, pork, beef, or a mixture of all.”

Ingredients

2 packets bihon rice noodles

2 large chicken breasts/pork/chicken sausages

2 spring onions, julienned

5 tsp minced garlic

2 large carrots, julienned

2 large celery stalks, thinly chopped

½ head cabbage, sliced

8-10 French green beans

1 chicken bouillon cube or chicken broth

½ cup soy sauce, depending on preference

1 tsp black pepper powder

Oil

Directions

Chop the veggies as mentioned above. Slice chicken or pork or sausages. In a wok heat 2-3 tbsp of oil, and sauté half of the onions and garlic in 2 tbsp olive oil over med-high heat until onions are semi-cooked. Add chicken/sausages and cook until done. Remove and set aside. Meanwhile, put rice noodles into a large bowl of very warm water and let soak for 5-10 minutes. When the noodles are soft, drain them and set aside. Sauté rest of onions, celery, and carrots in 1 tbsp of oil for 1 min. Add chicken bouillon cube, cabbage, and soy sauce to the vegetable mixture. Add the meat again. Stir, and add in the drained noodles. Season with black pepper and serve immediately with lemon wedges on the side. This dish is very good with fresh lemon squeezed over it! 

Chili Chicken

Chili Chicken

Ingredients

500 gms boneless chicken

1 egg, beaten

2 tbsp corn flour

4 tbsp all-purpose flour

2 green chilies, cut diagonally

1 green bell pepper, diced

1 spring onion, cut diagonally

2 tbsp ginger garlic, chopped finely

½ tsp red chill powder

¼ tsp black pepper powder

¼ tsp ajinomoto

2 tbsp soy sauce

1 tsp red chili sauce

1 tsp vinegar

Oil for frying

Directions

Cut chicken in bite size pieces. Add 1 tsp soy sauce, red chili powder, pepper powder and egg. Keep in the refrigerator to marinate for 30-45 minutes. In a bowl combine flour and all- purpose flour. Heat a large wok and add some oil. Take each piece of chicken and coat it quickly in the flour and fry in the hot oil till golden brown. You can deep fry the chicken pieces but I shallow fried them. Remove and set aside. If there is too much oil in the wok, remove some of it. Now add the diced bell pepper and stir fry on high heat. Remove and set aside. Add ginger and garlic to the wok and stir for 2 seconds. Add the green chilies and the white part of the spring onions and stir fry them. Now add the fried chicken to the wok and add soy sauce, red chili sauce, vinegar and ajinomoto and stir fry for 2 minutes. Add the bell peppers and check seasoning. Add salt if necessary or more soy sauce. Now and the green part of the spring onions and mix well. Serve with noodles or fried rice.

Meatball Sliders

Meatball Sliders

Ingredients

2 packets small slider buns, split

1 kg low fat beef mince

1 pack strained tomatoes (Pomi Strained tomatoes)

2 cups grated mozzarella cheese

1 white onion, chopped finely

3-4 flakes garlic, crushed using a garlic crusher

¼ tsp paprika

½ tsp black pepper powder

½ cup breadcrumbs

½ cup milk

4 tbsp olive oil

salt to taste

Directions

In a bowl combine ground beef, breadcrumbs, black pepper powder, half of the crushed garlic, milk and salt to taste. Make tablespoon size meatballs and set aside. In a non-stick pan heat 2 tbsp olive oil and add the meatballs and cook, turning, until browned all over, about 1 minute. Remove and set aside. In the same pan add the onions and saute till translucent. Add the garlic and saute for 2-3 seconds. Add paprika and stir. Pour in the strained tomatoes and stir. Place the meatballs gently in the sauce. Cover and simmer for 20 minutes. Season with salt if needed. The sauce will have thickened after 20 minutes. Open the lid and place a generous amount of grated mozzarella cheese on top of each meatball. Cover and simmer for 2-3 minutes until the cheese has melted. Turn off the heat and let it cool slightly. Split open the buns and spread some of the sauce on each bun. Place a cheesy meatball in each bun.  

Beef and Chickpeas Curry

Beef and Chickpeas Curry

Ingredients

½ kg beef cubes

1 can chickpeas, washed and drained

1 can coconut milk

1 large onion, chopped finely

3-4 flakes garlic, crushed with a garlic crusher

2” piece ginger, grated

2 green chilies, sliced lengthwise

½ tsp turmeric powder

2 tablespoon curry powder

salt to taste

4 tablespoon oil

Directions

Cook beef cubes in a pressure cooker with a glass of water and ½ tsp salt. Keep aside. In a pan heat oil and add the chopped onions and sauté till brown. Add ginger and garlic and sauté for a few minutes. Then add the turmeric and curry powder and stir for 2-3 minutes. Add the beef along with the stock and stir. Throw in the chickpeas and add the coconut milk. Stir and check seasoning. Simmer for a few minutes. Garnish with chopped coriander and serve with hot white rice.

Borek with Spinach & Chicken

Borek with Spinach & Chicken

“Börek is a Turkish pastry dish made with filo pastry and baked with fillings like cheese, meat, spinach or potato. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries.”

Ingredients

2 packets frozen chicken mince (400 gms each packet)

2 large bunches spinach

1 roll filo pastry

1 large red onion, chopped finely

3-4 flakes garlic, chopped finely

1 green chili, chopped finely

1 chicken bouillon cube

½ tsp black pepper powder

½ tsp cumin powder

salt to taste

olive oil for brushing

Garnishing

2 cups thick yogurt (a pinch of salt and sugar added to taste)

Chili oil: Heat olive a bit and add ¼ tsp red chili powder

Red chili flakes (optional)

Directions

Thaw the frozen chicken mince and the filo pastry to room temperature. Remove the stems of the spinach leaves, wash and chop finely. Keep aside. Chop the onion, garlic and green chilli finely (I used a food processor). In a pan heat 2 tbsp olive oil and add the onions. Sauté till translucent. Add the garlic and chili and sauté for 2-3 seconds. Add the cumin and black pepper powder and stir. Add the thawed chicken mince and bouillon cube and stir, breaking down any large lumps of the chicken mince with a spoon. Cover and cook on low heat. The chicken mince will release some water. Open the lid and stir occasionally. When the chicken mince is almost done add the spinach leaves. Stir and cover and cook for 5 minutes. Open the lid and add seasoning if need. Stir and cook till the leaves are wilted and chicken filling is almost dry. Turn off the heat and let it cool slightly. In the meantime, preheat the oven to 180 deg C. Arrange a sheet of filo pastry on a clean counter. brush some olive oil all over the sheet. Place another sheet of filo pastry on top. Brush again with olive oil (keep the rest of the filo pastry covered with a tea towel to prevent drying out). Now place some of the chicken filling in a straight line (do not put too much filling). Roll the filo pastry tightly but gently into a long thin sausage shape. Brush olive oil while you roll each time. Now from one end start rolling the pastry into a coil. Transfer the coiled pastry onto a baking tray. Brush with olive oil on top. Repeat the steps till you have used all the filling and pastry sheets. Bake them for 20 minutes or until they are golden brown. To serve, place a borek on a serving plate and pour some thick yoghurt that has been beaten with a pinch of salt and sugar to taste. Then pour some chili oil on top and garnish with red chili flakes.

Capsicum and Corn Stir Fry

Capsicum and Corn Stir Fry

Ingredients

3 large green capsicums (bell peppers) chopped in quarters

1 can corn, washed and drained

1 tsp cumin seeds

1 green chillie chopped finely

1 red onion chopped finely

1 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

½ tsp black pepper powder

2 tsp chick pea flour

¼ cup cooking oil

Salt to taste

Directions

In a pan heat oil and add cumin seeds. Add onions and sauté till pink. Add green chillies and sauté for 2-3 seconds. Then add all the powdered spices and sauté. Add the chopped capsicum and continue to sauté. Season with salt. Add little water and cover the dish and let it cook for 3 minutes. Add corn and mix well. When capsicums are almost done add chick pea flour and sauté for 2 minutes. Check seasoning. Turn off the heat. Serve along with some spicy dal or curry and white rice.