Kaapa - nutritious green curry from Uttaranchal

1 kg Spinach
250 gms Curd
2 tsp Chilly Powder
1 tsp Turmeric Powder
2 tsp Hot Spices
1 tsp Cumin seeds
1 pinch Asafoetida
70 gms Butter
Salt to Taste
1 tsp Rice Paste

Wash the spinach and chop it roughly and boil.
Heat the butter, add cumin seeds and asafoetida.
When seeds crackle, add chilly powder and turmeric powder.

Fry the spices well.

Add boiled spinach and cook a little.

Add beaten curd and required amount of water and thicken with rice paste.

Cook well, add salt and hot spices and serve.

courtesy: Anonymous, 

Bhapa Illish (Bengal Fish Recipe)

1/2 Kg Hilsa cut in big pieces
3 green chillies
1/2 cup mustard seeds
pinch of turmeric
2 tbsp grated coconut
salt to taste

Soak the mustard seeds in some warm water for about half hour before grinding them.
Marinate the fish pieces in salt.

Grind the mustard seeds, 2 green chillies and coconut to a fine paste.

Spread the fish out in a single layer in the pressure cooker separator containers.
Mix a pinch of turmeric with this paste and pour over the fish such that the pieces are all coated in the paste.

Pour a generous helping of mustard oil on the fish and paste.
Put in the pressure cooker and steam for 2 or 3 whistles, Serve.

courtesy: Anonymous

Crunchy Potato

1 potato
1 tbs coconut oil
1 tsp mustard seeds
4-5 finely sliced green chillies
5-6 curry leaves
Half a bowl of cashew nuts
1 cup grated coconut

Cut the potato in even size pieces and add some salt and blanch in water.

Heat coconut oil in a pan, add mustard seeds, green chillies, curry leaves and cashew nuts.

When the cashew nuts start turning brown, add the potato pieces, salt and grated coconut.

Saute well and serve hot.

Courtesy: Chef Marut Sikka, 

Garlic chutney

1 cup Garlic cloves (peeled and minced)
1 cup Coconut (grated)
2 tbsp Red Chilli Powder
Handful of Sesame seeds( roasted)
Salt to taste

Mix the garlic with the grated coconut.
Add roasted sesame seeds, salt and chilly powder and grind in a grinder.
Garlic Chutney is ready.

Garlic chutney can be eaten with parathas ,puris or chapati.

courtesy: Anonymous

Sweet Corn Soup

2 tbsp sweet corn
1 tbsp sugar
50 gm chicken
1 egg
1 tsp corn flour
2 cups stock
salt - to taste

Put the stock in a wok and add sweet corn and chicken and boil for a while.

Add sugar and salt and later add corn flour for thickness.

Take out and keep aside. Now add the egg and cook for a while.
Serve Hot.

Courtesy: Chef Nikhil

Chettinad Chicken

1 kg Chicken (washed and chopped into fine pieces)
3/4 inch Ginger
2 tsp Ginger-Garlic paste
1½ tsp Black Peppercorns
1½ tsp White Poppy seeds
2 tsp Coriander Powder
1 tsp Cumin Seeds (Jeera)
2 twigs of Curry Leaves
1 tsp Turmeric Powder
4 Onions (medium-sized)
2 tsp Fennel Seeds (Saunf)
¾ cup Tomatoes (chopped)
4 Green Chilies
Salt to taste

Smear the chicken pieces with turmeric powder and salt.
Now heat the oil in a large pan.
Add cumin seeds, fennel seeds, black peppercorns, poppy seeds, green chilies, and curry leaves to it.

Saute and take out the spices. Keep it aside.
Now add finely chopped onions and ginger-garlic paste in the remaining oil.
Fry till the onions turn golden brown.

Now tomato, coriander powder, sauted spices and chicken to the above.
Add salt according to taste and fry the mixture for another 5 minutes.
Put the lid and let the chicken cook for about half an hour.

The gravy would turn almost dry.
Occasionally add little water, if required.
When the chicken becomes tender, put off the flame.

Serve piping hot.

courtesy: Anonymous, 

Hyderabadi Biryani

½ kg Basmati Rice (semi-cooked)
1 kg Boneless Meat (washed and chopped into square pieces)
500 gm Curd
4-6 tsp Ginger-Garlic Paste
4-6 Green Chilli
2 Big Onions (sliced)
¼ cup Lime Juice
½ tsp Red Chilli Powder
A pinch of Caraway Seeds (Shahi Zeera)
5-6 twigs Coriander Leaves (chopped)
5-6 twigs Mint Leaves (chopped)
2 pinch Saffron
1-2 Cinnamon
2-3 pods Cardamom
2-3 drops Saffron Color
1-2 pods Clove
2 cup Oil
Salt to taste
2 tsp Ghee

Smear the pieces of meat with ginger-garlic paste.
Keep them to marinate for an hour.
In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.

Let the onions cool down and crush them.
Now add crushed fried onion (only three-fourth), curd, red chilli powder,
cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves,
clove, saffron water, mint leaves and salt to the marinated meat.

Leave the meat as it is for 1 hour.
Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
Now spread a layer of semi-cooked rice in a heavy bottomed vessel.

Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.

Now add the aromatic water in a circular motion over the rice layer.
Now tightly cover the vessel with a lid. Keep it on a low flame.

Remove the vessel from the flame exactly after 15 minutes.
Hyderabadi Biryani is ready to eat.

Serve hot

courtesy: Anonymous

Cherry Almond Tart

½ cup finely ground blanched almonds
½ cup sifted powdered sugar
¾ cup all-purposed flour
½ cup unsalted butter chilled and cut into small pieces
1 large egg lightly beaten
1 can cherry pie filling
2 tsp orange liqueur
1 tsp finely grated orange zest

Combine almonds, powdered sugar and flour in a bowl or food processor,
scatter the butter on top and mix or process it till the mixture resembles coarse crumbs.

Add the egg and mix just until the dough gathers into a ball.
Divide the dough into two pieces.
One slightly larger than the other and shape it into flattened discs.

Wrap in plastic cling film and refrigerate for 30 minutes.
Pre-heat the oven at 375`F.

Combine the cherry pie filling, liqueur and orange zest together.

Roll out the large disc of pastry into an 11-inch circle,
And place in an 8-inch tart pan which has a removable bottom and trim the edges.

Roll out a smaller disc of pastry into a 10-inch circle cut into ¾ inch wide strips for a lattice top.

Spoon filling into tart pan.
Then arrange the strips of dough into a lattice pattern on top of the filling.

Trim to fit and gently press ends into pastry shell.
Bake until pastry is golden brown for around 40-45 minutes and then cool on a wire rack for 10 to 20 minutes.

Remove side of pan and let cool completely.

Dust with powdered sugar before serving.

Courtesy: Chef Manju Malhi,

John Dory Summer Roll

juice of 3 lemons
1/4 cup fish sauce
1 english cucumber - julienned
1 red bell pepper - julienned
2 cups rehydrated mung bean noodles (or rice noodles)
1 fresh thai bird chile - sliced thinly
8-10 slices john dory
1 package 8-inch banh trang (rice paper wrappers)

In a medium bowl, combine lemon juice and fish sauce.

In a large bowl, combine cucumber, bell pepper and noodles.
Add half the lemon-fish sauce mixture and toss to coat.

Pour other half into a dipping bowl and add sliced Thai bird chiles.

Place a rice paper wrapper in a circular baking dish and cover with hot water.
Add wrappers one by one and soak until just softened, about 30 seconds.

Remove from water and place on a lint-free towel to drain and get slightly sticky.

To form summer rolls, lay rice paper on flat surface,
lay piece of smoked salmon down center, and top with noodle mixture.

Roll tightly, tucking in ends.
Let rest, seam-side down, before slicing.

Bias-slice in half and serve with dipping sauce.

Courtesy: Chef Nikhil

Warm Frisee Salad

1 bunch scallions - sliced
2 cups Shiitake Mushroom - sliced with stems removed
1 tbsp Dijon mustard
juice of 1 lemon
juice of 2 limes
½ cup extra virgin olive oil
1 tbsp truffle oil
1 large head frisee
4 poached eggs
Kosher salt
freshly ground black pepper

In a pan saute the scallions and Shiitake Mushroom for about two minutes in extra virgin olive oil, until softened.

Add Dijon mustard and deglaze with citrus juices,
scraping up any caramelized bits in the pan.

Whisk in extra virgin olive oil and truffle oil.

Take frisee in a large bowl and pour hot vinaigrette over salad to wilt, tossing to coat.
Divide salad among four plates, top each with poached egg and serve.

Courtesy: Chef Nikhil

Peanut And Pineapple Salad

½ cup peanuts, shelled, parboiled
½ cup water chestnuts, boiled, peeled, halved
½ cup cucumber peeled, chopped
½ cup pineapple, peeled, chopped
½ cup apple, chopped
½ cup paneer, cubed
1 cup roasted makhana

For dressing:
1 green chili, finely chopped
1 tsp coriander leaves
½ piece ginger crushed
2 tbsp watermelon seeds, peeled
1 & ½ tsp lemon juice
1 tsp sugar
½ tsp pepper powder
1 tsp oil
salt to taste

In a bowl, take peanuts, pineapple, apples, paneer, and cucumber.
Mix it well, Set to chill.

Take water, sugar, lemon juice, green chillies, coriander,
melon seeds, ginger, black pepper, two drops of oil, Mix it well.

Put the dressing in the salad.
Mix well, Add roasted makhana, Serve.

Courtesy: Chef Aditya Bal, 

Whole Wheat Salad Wrap

4 whole wheat tortillas
¾ cup feta cheese, crumbled
8 cherry tomatoes, sliced in half
10 black olives, sliced
½ red onion, thinly sliced
1 cucumber, diced
2 tbsp balsamic vinegar
1 tbsp fresh parsley, chopped
1 clove garlic, minced
2 tsp olive oil
¼ tsp salt
¼ tsp pepper

In a medium bowl, combine all of the ingredients except for the tortillas.
Keep aside for 10 mins.

Drain off liquid and divide salad mixture among the tortillas.

Fold bottom of tortilla partially over filling and then roll up.

Courtesy: Chef Aditya Bal,

Mini Mushroom Pizza

2 pizza base
1 cup cheese
1 cup mushrooms
1 cup sweet corn kernels

For pizza sauce:
3 cups Tomato puree
2 tbsp Onions
1 tsp Garlic
1 tsp Rosemary
Salt and pepper to taste

Take pizza base on a counter top.
Use a cookie cutter to cut small circles and make dimples in it using a fork.
Pop it in the preheated oven and leave for 5 mins.

In a pan, saute the garlic and onion.
Add tomato puree, rosemary, salt.

Cook till the sauce is nice and thick.
A pinch of sugar can be added to sweeten the sauce a bit.

Take toasted pizza bases, pour some sauce.
Top it with mushrooms, sweet corn kernels and grated cheese.

Bake in the oven for 2 mins till the cheese melts.


Courtesy: Chef Aditya Bal,

Tandoori Pomfret

1 tsp yogurt (low fat)
1 tsp mustard paste
½ tsp red chilli powder
¼ tsp turmeric
½ tsp salt
½ tsp mustard oil
3-4 tsp lemon juice

In a bowl, take yoghurt, mustard paste, red chilli powder,
turmeric, salt, mustard oil, lemon juice and mix well.

Cut slits into the fish.

Marinate the fish with the paste.

Grill the fish till it is crispy and golden brown.

Serve on a platter with lettuce and lemon wedges.

Courtesy: Chef Aditya Bal,

Seafood Crepe


For seafood batter:
1 egg
200 gm milk
pinch of salt
4 tsp flour
3 tsp water
basil leaves

For seafood filling:
2 tsp oil
1 tsp chopped garlic
2 tsp chopped onion
30 gm squid
50 gm tuna fish
pinch of salt
½ tsp green chilly
pinch of julien ginger
4 tsp tomato puree


For seafood batter:
Blend egg, milk, salt, flour, water and basil one by one,
cover them and keep it in the freezer for 30 min.

For seafood filling:
Mix oil, saute garlic and onion.
Add prawns, squid, tuna fish saute.

Let them simmer for sometime and add salt, green chilly and julien ginger to it.
Simmer them again for few minutes.

Add tomato puree and simmer them till it becomes brown.

Remove seafood batter from the freezer and pour it in the pan,
Flip it to the other side when it gets brown.

Add seafood filling in the seafood batter.
Put Cheese on it and fold it.

Courtesy: Chef Aditya Bal,

Chicken Omelette with Mushrooms


For Chicken Omelette:
2 tsp olive oil
½ tsp garlic
1 tsp chopped onion
¾ tsp chopped celery
80 gm chopped chicken
¾ tsp green chilly
¾ vegetable stock
2 tsp Soya sauce

For Saute Mushroom:
1 tsp butter
1 tsp garlic
½ cup mushroom
¾ glass vegetable stock
1 tsp basil
pinch of salt
pepper powder

For Egg white omelet:
1 tsp oil
3 egg white


For Chicken filling for omelet:
Saute garlic, onion and celery in olive oil.
Add small pieces of chicken, green chilly and Pour vegetable stock for flavour

And saute them all together for 10 minutes.
Add soya sauce and avoid using salt.

Saute them all together till it gets dry.

For Saute Mushroom:
Saute butter and garlic in the pan.
Add mushroom and vegetable stock for flavor.
Saute them all together.

Add basil and pinch of salt for taste.
Add little pepper for punch and saute them all together till it gets ready to eat.

Pour olive oil in the pan and put the white egg in it.
Let it cook for sometime and then put the chicken filling on top of it and roll it from both the side.

Courtesy: Chef Aditya Bal, 

Mangalorean Prawn Curry

½ kg prawns (medium sized)
2 tbsp coconut oil
1-cup coconut (grated)
3 tsp tamarind extract
7 red chilies
½ tsp asafoetida (Heeng)
1 tsp turmeric powder
salt to taste

Grind the coconut, red chilies and tamarind extract together into a smooth paste.

Heat the coconut oil in a pan then add hing and turmeric powder.

Place the prawns in the pan and gently stir.
Cook for 30 seconds or till half cooked.

Add the ground paste, salt and two cups of water.
Cook for two minutes on low flame.

Serve hot.

Courtesy: Chef Aditya Bal,

Prawn Coconut Curry

8 medium sized prawns
1 cup tamarind paste
6-7 black peppercorns
2 tsp garlic paste
2 tsp ginger paste
1 tsp cumin seeds
1/2 tsp mustard seeds
4-5 cloves chopped garlic
1 tsp red chilli powder
4 tbs refined oil
1 cup chopped onions
Juice of 1 lemon
1 tbs chopped green chillies
1/2 tsp turmeric
1 up coconut milk
2tbs chopped coriander leaves

De shell and De vein the prawns.

Marinate the prawns with a mixture of ginger paste, garlic paste,
red chilli powder, salt and lemon juice.

Heat refinedoil in a pan, add chopped garlic and saute.
Add black peppercorns, cumin seeds, mustard seeds and stir.

Then add onions,Green chillies, red chilli powder,turmeric powder and saute.

Now add tamarind paste, salt and the prawns to the curry.
Stir well.Add coconut milk.

Garnish with the coriander leaves and serve hot.

Courtesy: Chef Marut Sikka, 

Mushroom Kofta In Tomato Gravy

Finely chopped spinach
Finely chopped garlic
1 cup crushed cottage cheese
6-7 big tomatoes
3-4 sticks cinnamon
2 tsp garlic paste
2 tsp ginger paste
3-4 green chillies
1 tsp black peppercorns
1 cup of cashew nuts
1/2 tbsp wheat flour
1 tsp corn flour
1 tsp cumin seed powder
A pinch of cinnamon powder
1/2 cup of cream
1 tsp red chilli powder
2 tbsp desi ghee

For the filling:
2 tsp ginger paste
1 cup white button mushrooms
8-10 finely chopped green chillies
Juice of 1 lemon
2 tsp honey
Cooking oil

Wash and chop spinach leaves.
Take oil in a pan, add garlic, spinach and salt.

Remove and add paneer, corn flour, wheat flour and salt.
Mix it with spinach and make dough.

Flatten the dough and make small koftas.

For the filling:
Take oil in a pan, add ginger paste, green chillies,
finely chopped white button mushrooms and salt.
Saute and remove from fire.

Add lemon juice and honey and mix well.

Now put the filling inside the koftas, seal the edges and fry them.

For the tomato gravy:
Chop the green chillies.
Cut the tomatoes into quarters.

Take desi ghee in a pan, add cinnamon, garlic paste, ginger paste,
black pepper corns, tomatoes and salt and saute.

Now add water and leave it to simmer.
Once the puree is completely cooked, leave it to cool and extract the juice.

Take oil in a pan, fry cashew nuts.
Mix them with cold water and grind them to make a soft paste.

Heat desi ghee in a pan and add garlic paste and ginger paste.
When garlic turns brown, add tomato puree, cashew paste and cumin seed powder.

Stir and leave it to simmer.

Now add cinnamon powder, cream and red chilli powder.
Stir well and add the koftas.

Cook for some time and serve hot.

Courtesy: Chef Marut Sikka, 

Balachung (shredded dried shrimp condiment)

1 cup dried shrimp
1 yellow onion
1 cup oil
1/2 tsp ground turmeric
8 garlic cloves - thinly sliced
1 tsp paprika
1/2 tsp salt
2 tbsp dried red chili pepper
2 tbsp distilled white vinegar
2 tsp granulated sugar

Shred the dried shrimp in a blender and set aside.
Cut the onion in half vertically and than slice the halves thinly to form crescent-shaped fans.

Heat the oil in a frying pan over medium heat.
Add onion and turmeric and cook until the onion begins to color, about three minutes.

Add the garlic and continue to cook until the onion and garlic are golden brown, about six minutes.

Add the shredded shrimp, paprika, salt, chili, pepper, vinegar, and sugar and stir fry for 3 minutes.

Remove from the head and let cool to room temperature before serving.
Save the leftover in a closed jar.

Serves 6.

Courtesy: Chef Nikhil

Paneer Toasty Sandwich

1 cup crumbly cottage cheese
1 tbsp butter
1 tsp cumin seeds
1 large onion, finely chopped
2 green chillies, finely chopped
1 medium tomato, finely chopped
¼ tsp tumeric powder
½ tsp red chilli powder
4 slices fresh, soft sandwich bread
salt to taste

Heat a pan on a medium flame and add butter to it.
Allow to melt and then add cumin seeds.
When they stop spluttering, add green chillies and onion.

Fry till golden brown.

Add tomatoes, turmeric powder, red chilli powder and salt to taste, Stir well.
Cook for two minutes stirring frequently.

Add paneer and mix well. Stir fry for 3-4 minutes and then turn off fire.
Allow to cool a little.

Lay the slices of bread on a clean cutting board.
Now put prepared paneer mixture on 2 of the slices. Spread to cover entire slice.

Top with the remaining slices.

Grill or toast the sandwich till crispy and golden.
Serve hot with tomato ketchup or a chutney

Courtesy: Chef Aditya Bal, 

Rice In Lamb Stock

1 cup rice
1 tbs desi ghee
3-4 black cardamoms
3 bay leaves
4-5 cinnamon sticks
1 tsp fennel seeds
1 sliced onion
1/2 kg lamb bones
1 tsp royal cumin seeds
1/2 cup cashew nuts
1 cup cream
1 tsp green cardamom powder

Soak the rice in water for twenty minutes.

Heat desi ghee in a pan and add black cardamoms, bay leaves, cinnamon and fennel seeds.

Once the spices begin to splutter, add sliced onion and saute.
When the onions turn brown, add lamb bones, salt and water.

Stir well and allow it to simmer for sometime.

Once the stock is ready, take out the bones and strain the liquid in a utensil in which the rice is to be cooked.

Now heat desi ghee in a pan, add royal cumin seeds, cashew nuts, cream, green cardamom powder and the lamb stock.

As it boils, add the rice and cook.
Serve hot.

Courtesy: Chef Marut Sikka, 

Tomato Relish

3 tbsp olive oil
2 tomatoes, finely chopped
¼ tsp salt
2 tbsp vinegar
1 red chili, finely chopped
2 tsp brown sugar

Heat the oil in a frying pan on a medium to low heat and add the tomatoes, red chili, salt, vinegar and brown sugar.

Give it a good mix and cook it for 5-10 minutes until the mixture reduces to a thick sauce.

Courtesy: Chef Manju Malhi, 

Chicken Stew

1 kg chicken
4 tsp white vinegar
1 potato, cubed
1 onion, chopped
1 tsp garlic, chopped
1 tsp ginger, chopped
2 green chilies, chopped
4 green cardamoms
4-5 cloves
1 inch of cinnamon
2 cups of coconut milk
8-10 curry leaves
salt to taste

Boil the chicken in a pressure cooker along with white vinegar, salt, potatoes and water.
Keep aside after one whistle.

Heat 3 tsp of oil in a pan. Saute the onion, garlic, ginger and green chilies till the onion turns transparent.

Lightly pound the cardamoms, cloves and cinnamon.
Add the spices to the sauteed onions.

Add the boiled chicken to the onions along with the coconut milk.
Cook well till the chicken is tender.

For the tadka, heat a tsp of oil in another pan. Add the curry leaves to it.
Stir well till the curry leaves begin to curl.

Add the tadka to the chicken and serve hot.

Courtesy: Chef Aditya Bal,