Squid Chilly Fry

A tasty hot and zingy stir fry, that matures and tastes better if cooked in advance as it has vinegar in it.

Ingredients:

4-5 squids, cleaned and cut into rings
2 onions, chopped finely
1 vine tomato, chopped finely
1 green chilly, slit in half
2 cloves garlic, chopped finely
1/4 turmeric powder
1/4 coriander powder
1/4 cumin powder
3-4 Kokum seeds
2 tbsp recheado masala (click link for recipe)
1 tbsp vinegar 
Freshly chopped coriander 
Salt & Pepper for seasoning

Method:

1. In a deep pan heat oil, add garlic and chilly, fry for few seconds and then add onions. Fry till lightly golden.

2. Add tomatoes and cook till tomatoes are softened and the mix becomes mashed.

3. Add the turmeric, coriander and cumin powder, stir. Add the Kokum and season with salt.

4. Mix in the squids and stir the masala till the squids are coated. Add the recheado masala and vinegar.

5. Do not cook squid for too long as they will get rubbery. If you need to add little water to make a gravy you can.

6. Turn off heat and mix in chopped coriander leaves, taste for seasoning.

7. Before serving make sure the squid is piping hot and garnish with fresh coriander.

Lauki Bhaji

Lauki is also known as bottle gourd,dudhi or ghiya. 

Ingredients 

1 medium Lauki, peeled and chopped
2 tomatoes,chopped
1 tbsp ghee
1-2 cloves garlic, chopped
1/2 inch ginger,chopped
2 green chillies, chopped
1/4 tsp whole cumin
1/4 tsp mustard seeds
2 potatoes, cut in cubes
1/2 tsp turmeric
1/4 tsp cumin powder
1/4 tsp coriander powder
1 tsp garam masala
Freshly chopped coriander
Salt for seasoning

Method

1. In a pressure cooker, heat ghee. Add the whole cumin and mustard. Once it starts to splutter, add the chopped ginger,garlic & chillies. Stir and let it infuse the oil.

2. Add the tomatoes, cook until the tomatoes are soft and skins start to separate . Sprinkle in the turmeric, coriander powder and cumin powder. Mix well.

3. Add the chopped potatoes and lauki. Mix well so the potatoes and lauki is covered with the masala.

4. Add 1/2 cup water, if you need less gravy add less. Close the pressure cooker and cook until one whistle. Turn off the heat.

5. Add the garam masala, chopped coriander and check for seasoning.  Stir well.

Serve hot.

Ras Malai

Ras Malai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy,sweet, flavoured milk.

Ingredients

For Ras Malai balls

·         4 cups milk

·         1/4 cup lemon juice

·         1 1/2 cups sugar

·         4 1/2 cups water

For the Milk Mixture

·         3 cups of milk

·         2 1/2 tablespoons of sugar (according to your taste)

·         2 cardamom pods

·         1-2 tbsp sliced almonds and pistachios to garnish

Method

1. Mix lemon juice in half a cup of hot water and keep aside.
2. Boil the milk in a heavy bottomed pan over medium-high heat, stirring frequently making sure milk does not burn .
3. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
5. Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. 
6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. 
7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
8. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
9. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
10. Knead the paneer in the palm of your hand,keep scooping it back to together and knead more. Your palm will be little greasy.
11. Divide the dough into 12 equal parts and roll them in smooth balls, lightly flatten.
12. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
13. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. The paneer balls will have doubled in size.
14. Turn off the heat and wait a few minutes before opening the pressure cooker. 
15. Take out the balls from the syrup and squeeze them lightly,and keep aside.
16. Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
17. Make sure to frequently stir the milk so it does not burn.
18. Add the sugar and the Ras malai balls in milk. Let it cook for few minutes.
19. Add the cardamom and mix in. Once it boils, turn off the heat. Garnish with sliced almonds and pistachios.

20. Serve the Ras malai chilled.

Beef Stroganoff

A quick twist on the traditional classic.

Ingredients:

500g lean steak beef cubes

1 tbsp black pepper, coarse

1 tbsp paprika

1 tbsp garlic powder

1 tbsp Worcestershire sauce

2 onions, chopped

1 tbsp oil

1 tbsp butter

350g chestnut mushrooms, chopped

1 tbsp flour

125g ricotta cheese, beaten
1 tbsp dijon mustard

handful of parsley, chopped

Salt for seasoning

Method:

1. Marinate the beef with back pepper,paprika, garlic powder, Worcestershire sauce and salt. Leave aside for atleast 1-2 hrs.

2. In a deep pan, heat oil and butter. To the beef add the flour and mix. Once the butter starts sizzling, add the beef and fry until browned on either side.

3. Add the onions and stir. Once the onions are browned, mix in the chopped mushrooms. Cover for a few minutes so it will cook in the juices released from the mushroom.

4. Add the ricotta and stir it in well. Add little hot water for the required about of gravy. Check for seasoning and mix in the dijon mustard. Sprinkle parsley and stir. Once it starts to boil, take it off heat.

5. Serve with rice or noodles.

Tandoori Duck Legs

An exciting curried duck recipe without using the traditional clay oven.

Ingredients:

2 duck legs
3 tbps Greek yoghurt
1/2 inch ginger, grated
3-4 cloves garlic, grated
1/2 tsp garam masala
1/4 tsp cumin powder
1/2 tsp red chilli powder ( use less if you don't like spice)
1/2 tsp turmeric powder
juice of 1 lemon
2 tsp paprika
Salt & pepper for seasoning

Method:

1. In a shallow dish, mix all the above ingredients and marinate the duck overnight or atleast for 3-4 hours.

2. Place the duck legs on a hot grill, cook each side atleast for 8-10 mins until tender and cooked. It should be lightly charred 

3. Serve with a side bean salad and drizzle lemon and chat masala if preferred.

Spiced Chicken Rice

This recipe is a twist on the traditional pulao/pilaf rice.

Ingredients:

1 tbsp olive oil

1/2 chicken breast, boiled & shredded

1 tsp whole cumin seeds

1-2 bay leaves

2 green chillies, slit

1 onion, chopped finely

1-2 garlic cloves, chopped finely

1 inch cinnamon stick

1/2 tsp turmeric powder

1 tsp lemon juice

1/4 - 1/2 cup frozen green peas

1 tbsp dried coriander leaves

2 cups rice, soaked for atleast 15 mins and drained

Salt for seasoning

Method:

1. In a deep saucepan, heat oil, add cumin seeds and bay leaves. Once the cumin seeds start to splutter, add the green chilli, chopped garlic and chicken.

2. Toss the mix for a minute and then add the chopped onion. Saute until translucent, add the cinnamon stick, coriander leaves and drained rice. Fry until the rice is coated with the oil & onion mix.

3. Add 4 cups of boiling water, turmeric, lemon juice and green peas, stir and let it boil on medium heat. Season with salt. Once it starts to boil, cover and cook for exactly 5 mins. Turn off the heat. The rice should cook in the steam. If rice is not cooked you can keep for another minute, but care it should not start to burn. Normally the rice will cook in the steam and should be ready and fluffy to serve in 5 minutes.