Murgh Mussallam

Ingredients:
1 kg chicken
1/4 cup raw papaya-ground with a tsp of salt
1/4 cup ghee
1 large onion-grated

Grind together
5-6 whole red chillies
1 tsp poppy seeds-roasted
1 tsp cumin seeds
salt to taste
1 large onion
1 tbsp chopped ginger
1 tbsp chopped garlic
1/4 cup thick strained yoghurt
2 tsp garam masala
2 tbsp desiccated coconut
a large pinch of saffron
1/2 tsp vetiver
2 tbsp warm milk
1 tbsp warm milk
1 tbsp blanched and shredded almonds
2 hard boiled eggs cut into halves-length wise
2 tbsp chopped coriander leaves

Method:Dissolve together the saffron, vetiver and the milk.

Clean the inside of the chicken and remove innards.
Smear the chicken with the papaya paste, outside and inside.
Leave on for 5 minutes, wash off and wipe dry.

Heat the ghee in a heavy based pan and stir-fry the chicken over high heat till brown.
Remove the chicken and fry the onions in the same ghee till brown and crisp.

Meanwhile, apply the ground ingredients to the chicken both inside and outside.

When the onions are a dark brown, increase heat and add the chicken.
Fry, turning on all sides, so that the whole chicken is fried;
lower heat and cook, turning every 5-7 minutes, till the chicken turns tender.
This should take about 30-40 minutes.

Add the garam masala, coconut and saffron mixture, and simmer till the fat separates.

Transfer onto a serving dish and cover with the masala in the pan.
Arrange the boiled eggs around it, garnish with the coriander leaves and almonds and serve.









Courtesy: Chef Niru Gupta., 

Malwani Chicken

Ingredients:
1 full chicken
250 gm urad dal
250 gm red chillies
250 gm ground nut - grated
250 gm ginger
250 gm garlic
500 gm dry coconut - grated
1 tsp cumin seeds
4 curry leaves
1 cup curd
4 big onion grated
2 tsp amchur powder
2 tsp garam masala powder
2 sticks of dalchini
4 cloves
2 big elaichi
3 tsp dhania powder
oil
salt - to taste
coriander leaves - for garnishing

Method:
Grind the urad dal, red chillies, ground nut, ginger and garlic and grind it to a smooth paste.

Wash and marinate the chicken with the paste, curd and salt.
Keep it aside for atleast half an hour.

Heat oil in a pan and add cumin seeds and curry leaves to it.
Add dalchini, cloves and big elaichi to it.

Add the urad dal mixture to it and saute for some time.

Add onion to the mixture and saute till onion becomes translucent.
Also add dry coconut to it and saute.

Add garam masala powder, amchur, dhaniya powder and salt. Mix well.

Add the marinated chicken in the mixture and saute it for about 10 minutes.
Add water as required. Let it cook for some time.

When the chicken becomes tender garnish with coriander leaves and serve hot with rice.
Serve hot.



Courtesy: Anjali Dhawan

Thai Fried Noodles

Ingredients:
3 tbsp oil
4-5 tbsp garlic - finely chopped
1/2 cup tofu - diced and fried
2 eggs
120 gm dry sen lek noodles (flat noodles) - soaked in water for 20 minutes, then drained
4 tbsp spring onions - finely chopped
1 bowl bean sprouts
peanuts - roasted and crushed
2 tbsp lemon juice
1 tsp sugar
1/2 tsp chilli powder
2-3 tbsp light Soy sauce
1 lemon wedge

Method:
In a wok or skillet, heat the oil until a light haze appears.

Add the garlic and fry till golden brown.

Add the tofu and stir briefly.

Break the eggs into the wok mixing quickly while they cook.

Add the noodles, mix well, then add the spring onions, half the amount of peanuts and beansprouts.

Stir well then add the lemon juice, sugar, chilli powder and light Soy sauce.

Mix it up, plate it and garnish with more peanuts.

On the side, arrange the remaining beansprouts leftover peanuts and spring onions with the lemon wedge.





Courtesy: Samir Modi and Chef Thomas Figovc.,

Fried Boneless Chicken

Ingredients:
350 gm boneless chicken - diced
1 egg - slightly beaten
1/2 cup corn flour
1/2 tsp garlic paste
1/2 tsp ginger paste
oil

Method:
Mix together the chicken, egg, corn flour, garlic and ginger paste,
and enough water so that the chicken pieces are 'coated' with the batter.
Keep aside for 1/2 hour.

Heat the oil and deep fry the chicken pieces over high heat,
to begin with and then lower the heat till chicken is cooked through.

Drain on absorbent and serve.




Courtesy: Chef Niru Gupta.,

Potato Skins

Ingredients:
6 potatoes - medium size
1 tbsp oil
cheddar cheese - grated
mustard sauce
dry oregano


Method:
Cut the potatoes into two halves.
Scoop out the insides with a spoon.
Oil the skins all over with your fingers.


Put them in the oven at 200°C for 10-15 minutes or till brown.


Remove from oven, spread a little mustard on the inside and fill them with cheese.


Sprinkle a little oregano on top and put them back in the oven for five minutes,
till the cheese melts.


Serve hot.




Courtesy: Tanisha

Lemongrass Chicken

Ingredients:
4-5 chicken legs
juice of 1-2 lemons
1 tsp ginger paste
1 tsp garlic paste
salt - to taste
pepper - to taste
2 tsp honey
oil - for shallow frying
4-5 tbsp water
a bunch of fresh lemon grass

Method:
Marinate the chicken in lemon juice, ginger paste, garlic paste, salt and pepper.

Heat some oil in a non stick pan, add the chicken marinade and stir for a few minutes.

Drop in the lemon grass, mix and add the water.

Cover and simmer for about 20 mins or till done. Now add the honey, mix well and cover again for a few minutes.

Serve with a lemon wedge.




Courtesy: Suparna Trikha.,

Masala Bhindi / Lady Finger Masala

Ingredients:
250 gm bhindi
1 small bowl of water
7-8 tbsp mustard oil
1 tsp jeera seeds
1 tsp fennel seeds
1 small bowl finely chopped onions
1 tsp chopped ginger
1/2 tsp turmeric powder
salt - to taste
1 tsp fennel powder
1 1/2 tsp amchoor powder
1/4 tsp pepper powder
1/2 tsp sugar
1 tsp lime juice

Method:
Heat oil add jeera and fennel seeds, let them splutter.
Add the onions and lightly brown them.

Add ginger and some water, stir. 
Add the turmeric powder and stir again.

Mix in the bhindi. 
Pour in the rest of the water and continue stirring.

Mix in the bhindi well and add the salt.

Sprinkle fennel powder, amchoor powder and sugar.
Mix again and sprinkle the pepper powder.

Add the lime juice, stir well and serve.




Courtesy: Marut Sikka and Chef Mohammad Ilyas.,

Tabak Maas

Ingredients:
4-5 pieces mutton ribs
2 tsp curd
1 tsp saunf powder
2 tsp dry ginger powder paste (saunt paste)
1/4 tsp garam masala powder
4-5 whole green cardamoms
1 glass milk
3 tsp ghee
salt - to taste

Method:
In a bowl, mix the mutton ribs, curd, saunf, ginger powder paste and garam masala powder together.
Leave overnight to marinate.

Heat ghee in a pan and saute the mutton. Pour in the milk and stir.

Add the salt and cover to cook for 10 minutes.

Lightly pound green cardamoms and add it to the mutton.

Cover and continue cooking till the meat is done and the liquid gets evaporated.

Heat the remaining ghee in another pan and shallow fry the mutton pieces till they turn light brown in colour.

Serve hot.



Courtesy: Aruna Sharma

Chicken Yakhni

Ingredients:
700-800 gm chicken pieces
6-7 tbsp oil
1 cup of curd
2 pieces green cardamom
2 pieces brown cardamom
2 small cinnamon stick
1 tsp saunth
1 tsp saunf powder
pinch of Kashmiri red chilli powder
salt - to taste

Method: 
Heat the oil and fry the chicken till brown. Once done, remove the chicken and keep aside.

In the same pan saute the cardamom and cinnamon. Mix a bit of water into the saunf and saunth powders and add them to the pan.

Cook for 2-3 minutes, switch off the fire and bring the pan to room temperature.

Now mix the curd into the pan and cook on a slow fire for two minutes.

Then add the chicken to the curd. Sprinkle the chilli powder and salt.

Stir, cover and cook for 10-15 minutes till done.

Serve hot with rice.




Courtesy: Sita Raina., 

Kitchen Safety Tips

# Always stay in the kitchen while cooking.

# Keep things that can burn, such as dishtowels, paper or plastic bags, and
curtains at least three feet away from the range top.

# Keep the range top and oven clean.

# Before cooking, roll up sleeves and use oven mitts.Loose-fitting clothes can touch a hot burner and catch on fire.If clothes do catch fire, "Stop, Drop and Roll" by dropping immediately to the ground and rolling over and over or back and forth to put out the flames.Cool the burned area with cool water and seek medical attention for serious burns.

# Always turn pot handles inward to prevent small children from reaching and pulling down a hot pan.


# Keep hot items, such as hot beverages and trays that have just come out of the oven away from the edge of 
counters,so that children are not able to reach them.

# Hot liquid and food burns often occur when children pull hanging tablecloths or placemats. Use table cloths and decorations with care.

# Food cooked in a microwave can be dangerously hot. Remove the lids or other coverings from microwaved food carefully to prevent steam burns.

# For extra care with toddlers and infants, use travel mugs with a tight lid for coffee, tea or other hot beverages.

# Keep children and pets away from the range when anyone is cooking and keep a close eye on them at all times.

# Every kitchen should be protected by Ground-Fault Circuit Interrupters (GFCIs). If you don't have them, hire an electrician to install these devices to protect electrical receptacles in the kitchen.

# For safer water temperatures to prevent scalds from hot tap water, keep your hot water heater set at 120 degrees Fahrenheit or below.

# Store knives and other sharp objects out of the reach of children and make sure children are a safe distance away when you are using knives to avoid injuries.

# Never leave barbecue grills unattended while in use.

# Keep grills at least three feet away from other objects, including the house and any shrubs or bushes.


# Douse cigarette and cigar butts with water before dumping them in the trash.

# Post emergency numbers in visible areas.

Nigella : Food Philosophy

Nigella : Raspberry Oatmeal Swirls

Nigella : Hash

Nigella : Asian Salad

Nigella : Hot and Sour Soup

Nigella : Sausage and Lentils

Nigella - Bagna Cauda

Nigella - Fried Peanut Butter Sandwiches

Nigella - Bread and Butter Pudding

Nigella - Lentil and Chestnut Soup

Nigella - ChocoPots

English/Hindi/Malayam Food Glossary

Vegetables

ENGLISH | HINDI | MALAYALAM

Baingan | Brinjal | Vazhuthinanga

Chuquander | Beet root | Beet root

Tulsi | Basil | Basil

Karela | Bitter gourd | Pavakka

Bari mirch | Capsicum | Capsicum

Bandh gobi | Cabbage | Cabbage

Phool gobi | Cauliflower | Cauliflower

Gajar | Carrot | Carrot

Gowar ki pali | Cluster beans | Cluster beans

Arvi | Colocasia | Colocasia

Hara dhania | Coriander leaves | Malliyila

Nariyal | Coconut | Thenga

Kakri | Cucumber | Vellarikka

Sahjan ki phati | Drumstick | Muringakka

Methi | Fenugreek | Uluva

Hara poodina | Fresh mint | Pudinayila

Mattar | Green peas | Green peas

Batva | Gogu | Gogu

Bhindhi | Ladies finger | Vendakkai

Nimbu | Lemon | Naranga

Kukar Moote | Mushroom | Koon

Pyaz | Onions | Ulli

Kele ka dhana | Plantain stem | Plantain stem

Kele ka phool | Plantain flower | Vazha Koombu

Aloo | Potato | Urulakizhangu

Kaddu | Pumpkin | Kumbalanga

Mooli | Radish | Mullanki

Hara kela | Raw banana | Vazhakkai

Torai | Ridge gourd | Ridge gourd

Chichinda | Snake gourd | Snake gourd

Soya beans | Soya Beans | Soya Beans

Palak | Spinach | Spinach

Sakkarkandh | Sweet potato | Madhurakkizhangu

Tapioca | Tapioca | Kappa

Tamatar | Tomato | Thakkali

Shal gam | Turnip | Turnip

Fruits

HINDI | ENGLISH | MALAYALAM

Sherba | Custard apple | Custard apple

Anjur | Figs | Figs

Amla | Goose berries | Nellikkai

Angur | Grapes | Munthiringa

Amuth | Guava | Perakkai

Jamun | Jambu fruit | Jamun

Kathal | Jack fruit | Chakka

Aam | Mango | Manga

Narangi,santhara| Orange | Orange

Pabitha | Pappaya fruit | Pappaya

Anannas | Pine apple | Kaithachakka

Kela | Plantain | Vazhakkai

Anar | Pommegranate | Pommegranate

Chiku | Sappotta | Sappotta

Bhel | Wood apple | Wood apple

Cereals and Pulses

HINDI | ENGLISH | MALAYALAM

Bajra | Bajra | Bajra

Jowar | Barley | Barley

Channa dal | Bengal gram | Kadalaparippu

Urad dal | Broken black gram | Uzhunnuparippu

Makai | Corn | Cholam

Lobiya | Cow gram | Cow gram

Makai ka atta | Corn flour | Cholapodi

Rajma | Dry red beans | Rajma

Besan | Gram flour | Kadala mavu

Maida | Flour | Maida

Channa Large | white gram | Kadala

Masoor dal | Lentil | Masoor parippu

Mung dal | Peeled broken green gram| Cherupayaru parippu

Baj re ka Atta | Millet flour | Millet flour

Sabudhana | Semolina | Semolina

Ragi | Ragi | Ragi

Tuar dal | Red gram dal | Thuvara parippu

Chaval | Raw Rice | Ari

Sooji | Sooji | Rava

Sevai | Vermicelli | Semiya

Chowly | White kidney beans | Van payaru

Sabut urad dal | Whole black gram | Uzhunnu

Sabut mung dal | Whole green gram | Cherupayaru

Gehu | Wheat | Gothambu

Papdi | Green beans | Green beans

Kuthlee | Horse gram | Horse gram

Jowar | Maize | Maize

Condiments and Nuts

HINDI | ENGLISH | MALAYALAM

Saunf | Aniseed | Perumjeerakam

Hing | Asafoetida | Kayam

Bddam | Almonds | Avanakku

Arrow root | Arrow root | Koova

Kali mirch | Black pepper | Kuru mulaku

Elachi | Cardamom | Elakkai

Dalchini | Cinnamon | Karuvapatta

Lavang | Cloves | Karayampoo

Dhania | Coriander seeds | Malli

Jeera | Cumin seeds | Jeerakam

Kadi patti | Curry leaves | Karivepila

kaju | Cashewnuts | Kashuvandi

Sonth | Dry ginger | Chukku

Methi | Fenugreek | Uluva

Lahsun | Garlic | Vellulli

Adarak | Ginger | Inji

Moongphali | Groundnut,Pea nuts | Kadala

Gur | Jaggery | Vellam

Nimbu kachhilka | Lemon rind | Lemon rind

Javithri | Mace | Mace

Raj | Mustard | Kaduku

Jaiphal | Nutmeg | Jathikka

Khus-Khus | Poppy seeds | Khaskhas

Puttani Dal | Roasted gram | Roasted gram

Lal mirch | Red chillies | Vattal mulaku

Kismish | Raisins Unakka | Munthiringa

Chivda | Rice flakes | Aval

Til | Sesame seeds | Sesame seeds

Kesar | Saffron | Saffron

Misri | Sugar candy | Sugar candy

Imli | Tamarind | Puli

Haldi | Turmeric | Manjal

Ajwain | Tymol Seeds | Ayamodakam

Miscellaneous

HINDI | ENGLISH | MALAYALAM

Matta | Butter milk | Moru

Dahi | Curd | Thairu

Gajar | Dates | Dates

Madhu | Honey | Then




Courtesy: keralarecipes, 

Cooking Terms

Al dente


Description: Pasta cooked "to the tooth", until it's ready-to-eat but slightly firm to the bite.

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Baking


Description: When food is cooked in an oven.

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Basting


Description: To moisturise (brush, spoon or pour liquid) food so that it does not dry when it's being cooked.

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Beating


Description: Mix ingredients with quick movements, with a spoon or with a grinder.

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Blanching


Description: Immersing a food item in boiling water to partially cook, loosen the skin, etc. Timing is important (which is different for each item). E.g. if you blanch tomatoes, you cannot leave them in the hot water for more than a couple of minutes, as they will lose their firmness. Almonds on the other hand can be left till the water cools, as the skin will then come off easily.

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Blending


Description: Mix two or more ingredients thoroughly.

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Boiling


Description: Bring water to 100 degree centigrade.

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Braising


Description: A cooking technique in which meat or vegetables are first browned and then cooked slowly at a low heat for a long period of time in a small amount of liquid. This process adds flavour and tenderizes the food.

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Caramelise


Description: Stir in sugar over low heat until it liquefies and become a clear caramel syrup that usually looks golden or dark brown in color.

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Cream


Description: To blend or beat butter or margarine and sugar together together to a fluffy and creamy consistency.

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Cutting in


Description: A term applied to a method of combining fat and flour when making some kind of pastry

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De-glaze


Description: To remove browned bits of food from the bottom of a pan by pouring some liquid (like wine, water or stock) into it. After frying or sauteing food, you can heat the liquid alongwith the remaining drippings, and this often becomes a sort of gravy or sauce.

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Deep-Frying


Description: The food is immersed in hot oil and cooked. This method of frying is used in India for pakoras and puris.

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Desiccation


Description: The process of drying or dehydrating food, e.g. desiccated coconut.

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Devilled


Description: Usually applied to a method of cooking small joints, e.g. drum sticks of chicken. The food is highly seasoned and often marinated in a piquant sauce before frying or grilling.

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Dice


Description: To finely chop.

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Dough


Description: The name given to a foundation mixture of flour and liquid. Other ingredients are added according to the purpose of the dough.

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Dredge


Description: To coat food in flour or breadcrumbs or cornmeal prior to being fried or sauted. The coating helps to brown the food and provides a crunchy surface.

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Dusting


Description: To sprinkle with sugar or flour.

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Egg wash


Description: To brush the top of a baked item, such as bread, lightly with a beaten egg.

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Flambe a dish


Description: In a ladle (a deep spoon, large one which is used for serving soups or even a kadhchi) pour some alcohol - mostly rum or brandy. Heat this a little, light it and pour the flaming liquid over the dish. Usually it is heated and brought to the table and lit by a match, because it does not last long.

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Fold in


Description: Combining ingredients by lifting and dropping a spoon, in order to incorporate air into the mixture. Eg, while making a sponge cake, you normally fold in the flour into the egg mixture.

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Frying


Description: When food is cooked in fat or oil.

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Garnish


Description: To decorate food with something that adds color and flavour.

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Grate


Description: To reduce a large piece of food to coarse or fine threads by rubbing it against a serrated surface or a grater.

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Gravy


Description: A thick sauce, usually made from pan drippings and other liquid, plus flour.

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Grilling


Description: Food is placed on a grid iron over a fire, or in an electric grill. The grill bars are brushed with oil.

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Grind


Description: To cut food into tiny particles by pushing through a food grinder, or by crushing with a mortar and pestle. Also can be accomplished in a food processor.

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Infuse


Description: To extract flavor by steeping - herbs and vegetables are heated slowly in stock or milk to be used for some sauces in order to draw out the flavour. For sweet dishes, milk can be flavored by infusing a vanilla pod, piece of cinnamon stick, bay leaf, or lemon peel in the milk.

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Julienne


Description: A term used to indicate a method of cutting vegetables and other food into thin strips about the length of a matchstick and 1/8 inch wide. Also used as a garnish gently cooked in butter.

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Kneading


Description: To mix and press dough to make it elastic in consistency.

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Marinate


Description: Allow chicken or meat or vegetables to stand in a flavored liquid, for a considerable length of time - to add flavor or to tenderize.

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Meringue


Description: A mixture of stiffly beaten egg whites and granulated sugar, often used as a garnish when browned in the oven. It can also be made into small cakes and filled with cream.

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Mince


Description: To cut or chop into very small pieces.

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Mirepoix


Description: A mirepoix is a mixture of diced vegetables, carrots, onions and celery (sometimes with ham or bacon), usually sauteed in butter. Mirepoix is used to flavor stews, soups, stocks, etc. The usual mixture is 50 per cent onions, and 25 per cent each carrots and celery

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Mix


Description: To combine ingredients in any way that evenly distributes them.

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OTG


Description: It is an oven-toaster-grill. It performs all these functions. A microwave oven does not toast or grill unless it has dual functions, in which case it works like an oven when you put it on convection mode.

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oz.


Description: ounce

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Parboiling


Description: To boil vegetables until partially cooked

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Pinch/dash


Description: Small, inexact amounts that basically add up to "to taste."

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Poaching


Description: Cooking food that is partially or completely covered by a liquid, that is maintained at a temperature just below boiling point.

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Preheat


Description: To set the temperature and heat the oven well before putting in the food to cook.

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Punch down


Description: A term used in working with yeast-risen products. After letting the dough rise, one flattens it forcefully in the bowl before turning it out onto a floured board.

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Rest


Description: In bread-making, to let the dough sit a few minutes before kneading more.

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Rise


Description: In bread-making, to leave the dough in a warm place and allow to double in volume.

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Roast


Description: To cook uncovered in an oven without adding any liquid.

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Rubbing in


Description: Rubbing fat or butter with finger tips into flour. Normally you rub till the mixture till it looks like breadcrumbs.

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Saute


Description: Quickly fry vegetables or meat in a small amount of fat over moderate heat.

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Scald


Description: To heat a liquid just below boiling point.

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Sear


Description: To seal in the juices of meat by quickly browning or charring the outside of meat at a high temperature.

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Shallow-fat frying


Description: Fry food in very little oil. Usually used for pre-cooked food, or food that contains fat in itself (like bacon) or food that cooks quickly, likely omeletes.

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Shred


Description: To slice finely.

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Sift


Description: To put dry ingredients through a fine sieve.

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Simmer


Description: To cook liquid below or just at the boiling point. You can see the bubbles rise to the surface.

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Sprouting Lentils


Description: Soak whole lentils over night. The next day, drain out the water and transfer into a wide mouthed jar and tie a muslin cloth over it. Keep the jar at an angle, mouth side down,in a container. Pour water into jar and drain, at least three times a day, keeping jar back at an angle. Continue till they are of desired size.

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Stew


Description: To simmer in a liquid.

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Cooking Tips: Miscellaneous

CLEAN PANS 

Add a tsp of vinegar to the water in an aluminium saucepan when steaming, to prevent discoloration of the pan.

BAKING POWDER
Baking powder consists of 2 parts of soda bicarbonate mixed with 1 part cream of tartar.

SOAP SAVER
Punch holes in the lid of a small tin. 

Throw odds and end of soap in this, swirl it around in water when you want soapy water washing up.

ORGANISED SHOPPING
Keep your shopping list posted on the refrigerator so that you can add items to it as and when you discover that they are little in supply.