Potato Skins

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

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

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

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

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

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

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

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