Baked Chicken Wings in Hoisin Sauce

15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion (green onion, spring onion), finely minced
1 slice fresh ginger, minced

Marinate chicken wings for 15 minutes in a mixture of honey,
hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees.
Place chicken wings on a baking sheet and bake for 30 minutes,
brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes.
Turn wings every two minutes to avoid burning.

To serve:
Transfer chicken wings to a serving platter and serve hot or at room temperature.

Courtesy: Chef Rhonda Parkinson and Diana My-Tran,

Mushroom Cutlets

400 gm mushrooms - wiped clean and chopped
1 cup sliced onions
2 tbsp oil
1 tsp cumin seeds
2 tsp ginger - chopped fine
1 cup potatoes - boiled and mashed
2 tsp coriander powder
2 tsp amchoor (dried mango powder)
1 1/2 tsp salt
2 tsp green chillies - chopped fine
2 eggs - slightly beaten
1/2 cup refined flour
dried bread crumbs to coat the cutlets

Heat 2 tbsp of oil and add cumin and ginger.
Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture.

Add the coriander, amchoor, salt and chillies,
turn around a few times and shut off the heat.

When cool mix in the potato.
Form into round or oval cutlets.

Dust the cutlets with refined flour, then dip into the beaten egg.
Now coat with the crumbs.
Repeat by dipping the crumbed cutlets into egg and crumbs once more.

Deep-fry the cutlets to a golden color and serve.

Courtesy: Chef Niru Gupta, 

Spicy Cucumber Salad

2 medium cucumbers
1 1/2 tsp salt
1 1/2 tablespoons red wine vinegar
1 tablespoon soy sauce
1 teaspoon brown sugar
1 fresh red chili pepper
1 tablespoon Asian sesame oil

Peel the cucumbers if desired. 
Cut in half lengthwise,and scoop out the seeds in the middle.
Cut diagonally into thin slices, no more than 1/2 inch.

Lay the cucumber slices in a colander and sprinkle with salt.
Leave for at least 1 hour and pat dry with paper towels, 
squeezing out any excess water.

While desalting the cucumbers, in a small bowl, 
whisk together the red wine vinegar,soy sauce and brown sugar. 
Cut the chili pepper in half, remove the seeds and chop into pieces.

Heat the sesame oil on medium heat. 
Add the chopped chili pepper and heat for about 30 seconds.
Re-stir the sauce and pour it into the wok. Heat briefly, stirring, to blend the flavors.

Add the cucumbers and cook briefly (no more than 1 minute), stirring to heat thorough.
Serve immediately hot, or cover and chill before serving.

Courtesy: Chef Rhonda Parkinson,

Squids with Prawn Stuffing

7-8 squids - cleaned and washed

For the stuffing
1/4 cup onions - chopped
1/4 cup tomatoes - chopped
2 tbsp green masala
8-9 fresh prawns

For the green masala
2 tbsp coriander leaves
1 tsp coriander powder
1/2 tsp cumin seeds
1/2 tsp turmeric powder
3-4 green chillies
1 inch ginger
1 inch cinnamon
2-3 whole cardamom

To prepare the stuffing, heat oil in pan and saute onions.
Once they turn brown in colour, add tomatoes and cook for 2-3 mins.

Now add the green masala and prawns and cook for five minutes.
Take the squids and fill them with prawn stuffing.

Close them from top with the help of a tooth pick.

Heat oil in a pan and cook the squids for 10 minutes or till done.

Courtesy: Chef Premilla Cardozo Mehta, 

Salli Boti

4-5 tbsp of oil
1 bowl of chopped onions
2 tsps ginger garlic paste
300 gm of boneless mutton
1 tsp red chilli powder
1/2 tsp of turmeric powder
1 1/2 tsp roasted coriander
1 1/2 cumin powder
1 bowl of chopped tomatoes
1/2 tsp sugar
2 tsp vinegar
1 tsp garam masala
3 tsp chopped coriander
1 bowl of Salli/fine potato straws
salt to taste

Heat the oil in a pan and add onions to it.
Fry till they turn golden brown in colour.

Add ginger-garlic paste, mutton, red chilli powder and turmeric powder.
Mix well.

Now mix in the the roasted coriander powder and cumin powder
followed by the tomatoes and stir again.

Sprinkle some sugar and vinegar.
Add the garam masala and salt and mox well.

Reduce the flame and cover till cooked for about 30 to 40 minutes.
Add chopped coriander and give it a final stir.

Garnish it with more coriander leaves and top it up with lots of Salli.

Courtesy: Chef Parvez,

Stir fry Shrimp With Chinese Greens

1/2 - 3/4 pound shrimp
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon salt
1 tablespoon cornstarch
1/2 pound Chinese greens (bok choy)
4 ounces fresh mushrooms, or 6 Chinese dried mushrooms or dried Shiitake mushrooms
2 tablespoons vegetable or peanut oil for stir-frying, or as needed
2 thin slices ginger
1/4 teaspoon salt
1/4 cup chicken broth, sodium-reduced if possible
1/2 teaspoon sugar
1 tablespoon light soy sauce
black pepper, to taste
1 teaspoon cornstarch mixed with 2 teaspoons water

If using frozen shrimp, defrost in the refrigerator.
Rinse the shrimp under cold running water and pat dry with paper towels.

Place the shrimp in a bowl and add the rice wine or sherry,
1/2 teaspoon salt and cornstarch, stirring in one direction
(this is to make sure the marinade spreads evenly.)

Chop the bok choy stalks diagonally and the leaves across into 1 inch pieces.
Wipe the mushrooms with a cloth or soft brush and cut into thin slices.

If using Chinese dried mushrooms, soak in hot water for 20 minutes to soften.
Drain the softened mushrooms, remove the stems and cut into quarters.

Preheat the wok and add 2 tablespoons oil.
When the oil is hot, add the ginger.

Stir-fry for about 30 seconds, until aromatic, then add the prawns.
Stir-fry until they turn pink. Remove the cooked shrimp from the pan.

Add a bit more oil if needed so that there is about 1 1/2 tablespoons oil in the wok.
Add the bok choy, mushrooms and 1/4 teaspoon salt.

Stir-fry for 1 minute
(Note: add a small amount of water or rice wine if the vegetables are a bit dry).

Add the chicken broth, cover and cook for 2 more minutes.

Add the shrimp back into the pan.
Add the sugar, soy sauce, and pepper.

Give the cornstarch/water mixture a quick restir and add in the middle,
stirring to thicken.

Cook, stirring for another minute and serve hot.

Courtesy: Chef Rhonda Parkinson

Tawa Murg

2 chicken legs

For the 1st marination:
1/2 tsp ginger-chopped
1/2 tsp garlic-chopped
a pinch of cardamom powder
1 tsp lemon juice
salt - according to taste

For the 2nd marination:
3 tsp fresh cream
4 tbsp hung curd
1/2 tsp garam masala


For the first marination:
mix the chicken with the chopped ginger, chopped garlic, cardamom powder,
lemon juice and salt and keep it for 3-4 hours.

For the second marination, now add cream, hung curd and garam masala
to the marinated chicken and leave it aside for another 2-3 hours.

For the main preparation:
heat oil in a kadhai.
Add the marinated chicken to it and cook for 8 minutes on a low flame.

Serve hot with rice or rotis.


Courtesy: Chef Avneet

Chinese Egg Roll

1 package egg roll wrappers (4 1/2" by 5 1/2")

1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts

Pork Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch

4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
2 tablespoons oil for stir-frying
2 to 4 cups oil for deep-frying

Mix seasoning ingredients together.
Cut the pork into thin strips, add the seasonings
and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables,
and the gravy mixture.

Heat the wok over medium-high to high heat.
Add the oil for stir-frying. When the oil is iready,
add the celery and onion and stir-fry.

Taste and add salt and sugar if desired.
Remove from the wok.

Add the pork to the wok and cook until well done (place cover on wok).
Remove. Clean the wok and stir-fry separately the mushrooms,
water chestnuts, and bean sprouts.

Check the seasoning while stir-frying the bean sprouts
and add salt and/or sugar as desired.

Stir-fry the suey choy, covering and cooking for approximately 1 minute,
again adding salt and/or sugar if desired.

Combine all the ingredients in the wok.

If necessary, drain some of the juice from the vegetables out.

Add the gravy, pushing the vegetables up against the sides of the wok,
to form a well in the middle for the gravy, and stir to thicken.

Mix thoroughly.
Add green onion.

Set the filling aside to allow to cool before wrapping.

Mix the cornstarch and water,
slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap:
lay the egg roll wrapper out with the short (4 1/2") side directly in front of you.

This will be the dry side.
The two long sides will be called sides 1 and 3,
and the other short side directly across from you will be called side 2.

Place approximately 1 tablespoon of filling in the middle of the wrapper,
spreading it out but not getting too close to the edges.

Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3.
Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap.
Press down firmly on sides 1 and 3, making sure they are well sealed.

When oil is ready, slide each egg roll carefully into the wok one at a time.
Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels.

Keep on a tray lined with fresh paper towels until needed.
The egg rolls should not be stacked.
If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, 
reheat them on low heat for 10 minutes on each side.

Serve with Sweet and Sour Dipping Sauce.

If desired, instead of cornstarch and water you can substitute beaten egg or egg white.


Courtesy: Chef Rhonda Parkinson, 

Szechuan Prawns With Hot Sauce

1/4 teaspoon salt
1 large egg white
1 tablespoon cornstarch
1 pound raw prawns, deveined
1 scallion (green onion), chopped
1 1/2 teaspoons chopped fresh ginger
1 1/2 teaspoons chopped garlic
1 tablespoon hot bean sauce (Toban Djan)
2 tablespoons ketchup (catsup)
3 tablespoons chicken broth
1 1/2 tablespoons Chinese rice wine or dry sherry
1/2 teaspoon sugar, or to taste
2 1/2 cups peanut or vegetable oil

If the prawns are frozen, thaw by running them under cold running water until thawed.
Pat dry with paper towels.

Remove the shells from the prawns, 
(you can leave the tails on if desired)

In a bowl, stir together the egg white, salt, and cornstarch.
Add the prawns, stirring until they are coated in the velveting mixture.

Cover and refrigerate for 30 minutes.

Prepare the other ingredients while the prawns are marinating:

chop the scallion, garlic, and ginger.

In a small bowl, combine the hot bean sauce (Toban Djan) and ketchup.

In a separate small bowl, stir together the chicken broth, rice wine and the sugar.

Heat 2 1/2 cups oil in the wok over medium heat.

Have the bowl of prawns ready by the stove.

When the oil reaches 300 degrees Fahrenheit,
remove the wok from the heat and add the prawns, stirring to separate.

Cook the prawns briefly, until they just turn pink.
Drain on paper towels or in a colander.

Remove all but 1 tablespoon oil from the wok,
or clean out the wok if needed and heat 1 tablespoon oil over medium-high heat.

When the oil is hot, add the garlic, ginger, and scallions.

Stir for about 15 seconds, until aromatic, then add the hot bean sauce and ketchup.

Stir briefly, then give the chicken broth and sugar mixture a quick re-stir
and add it into the pan.

Allow to boil for a few seconds, then add the prawns back into the pan.

Stir briefly to mix the prawns in the sauce.

Serve Szechuan prawns hot over rice.

Courtesy: Chef Rhonda Parkinson, 

Masala Tea Ice Cream

250 ml milk
100 gm cream
100 gm sugar
3 egg yolks
3 tsp masala tea powder
4 tabs tea concentrated

Combine the milk, cream, sugar, egg yolks,
masala tea powder and tea concentrated.

boil it in a saucepan till it becomes thick.

Remove the saucepan from the hob and cool it immediately.

Pour the ice cream base into a metal container placed over an ice bath.

Freeze it for a minimum of 4-5 hrs and serve cold.

Courtesy: Chef Vicky Ratnani, 

Dum ka Kheema (Mutton Kheema)

1/2 kg minced meat
2 cups onions-sliced thinly
1/4 cup ghee
1 tsp ginger paste
1 tsp garlic paste
1/4 cup chopped raw papaya
1 tbsp coriander seeds - roasted and powdered
6 cloves-roasted and powdered
6 green cardamoms - roasted and powdered
1 tsp cumin seeds - roasted and powdered
1/2 tsp pieces of cinnamon - roasted and powdered
seeds of 1 black cardamom - roasted and powdered
1/2 tsp pieces of mace - roasted and powdered
1/8 tsp grated nutmeg
4 peppercorns - roasted and powdered
2 tbsp mustard oil
salt to taste
2 cloves powdered
2 tbsp chopped coriander leaves

For smoking the kheema
1 tsp chilli powder
1 piece of coal
1/2 tsp ghee

Heat 1/4 cup ghee.
Fry the onions till brown and crisp;
remove and grind to a paste with some water.

Mix the minced meat with the ginger and garlic paste and chopped papaya.
Add the roasted and powdered ingredients and the onion paste.

Marinate for at least 2 hrs.

Heat the oil in a heavy-based saucepan with a tight fitting lid.
Add the mincemeat, salt and chilli powder,
mix well, cover and cook thoroughly over low heat.

Do not stir while cooking.
The fat will separate when cooked.

Before serving, set alight a piece of charcoal.
Place it in a small bowl or in an aluminum foil shaped like a cup.

Place this in the center of the cooked minced meat,
pour the 1/2 tsp ghee and the powdered clove over it and cover immediately.

Leave thus for about 5 minutes, remove the coal and bowl/foil;

Serve mince garnished with chopped coriander leaves.

Courtesy: Niru Gupta, 

Sweet and Sour Pork

3/4 pound pork tenderloin
2 - 3 teaspoons soy sauce
Pinch of cornstarch

1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in 4 tablespoons water

1/3 cup flour
1/3 cup cornstarch
1 egg white, lightly beaten
1 tablespoon vegetable oil
1/3 cup warm water, as needed

1 carrot
1/2 red bell pepper
1/2 green bell pepper
1/2 cup pineapple chunks
3 cups oil for deep-frying, or as needed

Directions for sweet and sour pork
Cut the pork into 1-inch cubes.

Marinate in the soy sauce and cornstarch for 20 minutes.

To prepare the sauce
in a small bowl,combine the sugar, ketchup, dark soy sauce,
salt, water or juice and vinegar.

Set aside.

In a separate bowl, dissolve the cornstarch in the water.
Set aside.

Peel the carrot and chop on the diagonal into 1-inch pieces.
Cut the bell peppers in half, remove the seeds and cut into cubes.

Heat the oil for deep--frying to 375 degrees Fahrenheit.

For the batter
combine the flour and cornstarch.
Stir in the egg white and vegetable oil.

Add as much of the warm water as is needed to form a thick batter,
that is neither too dry or too moist.

(The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter.
Deep-fry in batches, taking care not to overcrowd the wok.

Deep-fry the pork until it is golden brown.
Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy.
Make sure the oil is back up to 375 before you begin deep-frying again).

To prepare the sweet and sour sauce,
bring the sauce ingredients to a boil in a small saucepan over medium heat.
Add the carrot, green pepper, and pineapple.

Bring to a boil again and thicken with cornstarch mixture, stirring.
Check the sauce one more time and adjust seasonings,
adding salt and/or vinegar if desired.

Serve hot over the deep-fried pork.

Serve the sweet and sour pork over rice.

Courtesy: Chef Rhonda Parkinson, 

Barbecued Lamb Leg

1 lamb leg
4 inch piece of raw papaya
1 tbsp onion powder
2 tsp mustard powder
2 tsp sugar
2 tsp pepper
1 tsp ground ginger
1/2 tbsp slivers of garlic
2 tbsp oil

2 tbsp tomato ketchup
2 tbsp mushroom paste
2 tbsp Worchester sauce
2 tbsp tamarind sauce
dash of chilli sauce
dash of vinegar
2 tbsp gherkins
250 ml meat stock
2 tsp corn flour

Slice the papaya finely and spread on lamb.
Set aside for 30 minutes.

Insert garlic slivers into the meat.
Combine all the spices and spread on the meat surface.
Set aside for 2 hrs.

Heat oil in a roasting tin until smoking hot.

Place the lamb in the tin and bake at 200 degrees c for 25 minutes per 1/2 kg.

Combine all the sauce ingredients and bring to a boil.

Thicken with corn flour and serve separately as gravy.


Courtesy: Chef Roopa Gulati

Oyster Sauce Chicken

1 whole chicken (about 3 pounds), cut into pieces
5 tablespoons oyster sauce (oyster flavored sauce)
4 tablespoons thick soy sauce or dark soy sauce (or a combination of the two)
4 tablespoons light soy sauce
2 tablespoons granulated sugar
4 tablespoons thinly sliced fresh ginger
2 tablespoons vegetable oil

In a small bowl, combine the oyster sauce, soy sauces, and sugar.
Place the chicken pieces in a large bowl and combine with the marinade.

Let the chicken stand for 10 - 15 minutes if desired.

Heat the oil on medium-high heat in a skillet or preheated wok.
Brown the ginger in the oil (this takes about 2 minutes).

Turn the heat down to medium.
Add the chicken (remove the chicken from the bowl with a slotted spoon,
discarding any excess marinade).

Cook the chicken on medium heat for 10 minutes,
turning over halfway between cooking.

Turn the heat down to medium low.
Cook the chicken for 6 to 8 more minutes, turning occasionally,
until it is cooked through.

Serve hot.

Courtesy: Chef Rhonda Parkinson,

Fish Gassi (Mangalorean Fish Curry)

For the Masala
1 tsp coconut oil
3 tsp coriander powder
pinch of fenugreek seeds
1 tsp fennel seeds (saunf)
8 pieces of pepper corn
1 tsp mustard seeds
2 tsp cumin seeds
15 red chillies
1 grated coconut
2 sliced onions
8 pods of garlic
100 ml water

For the Main Preparation
2 tbsp coconut oil
2 sliced onions
10 curry leaves
2 chopped tomatoes
500 gm filleted fish
prepared masala
1 tsp salt
2 tbsp tamarind paste
100 ml coconut milk

For the masala
Heat oil in pan.
Add coriander powder, fenugreek seeds, fennel seeds,
pepper corn, mustard seeds,
cumin seeds and red chillies and dry roast them.

Now add grated coconut, onions and garlic.
Saute till the onion turn light brown.

Then add water and grind them together.

For the main preparation
Heat oil in pan.

Add sliced onions, curry leaves and saute the onions till it looses colour.

Then add chopped tomatoes and prepared masala,
and stir-fry till fat separates.

Add fish and stir fry.

Add salt, tamarind paste and coconut milk.
Mix it well.

Garnish with curry leaves and coriander leaves.
Serve hot.

Courtesy: Chef Niru Gupta

Chinese Garlic Chicken

1 pound boneless, skinless chicken breasts

1 tablespoon light soy sauce
1 tablespoon dry sherry

4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying

Cut the chicken into bite-sized cubes.
Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes.

While the chicken is marinating, prepare the garlic and green onions.
Combine the sesame oil, light soy sauce,
sherry and chili paste in a bowl and set aside.

Heat wok and add oil.
When oil is ready, add the marinated chicken.

Stir-fry briefly on high heat, then add the garlic and green onion.

Add the remaining ingredients and combine 
(total cooking time should be about 5 minutes).

Serve hot with rice.

Courtesy: Chef Rhonda Parkinson, 

Chicken Fried Rice

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion, diced
Seasonings (add according to taste):
Light Soy Sauce
Oyster sauce
Oil for stir-frying, as needed

Beat the eggs lightly with chopsticks,
add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil.

When oil is ready,
pour 1/2 of the egg mixture into the wok and cook over medium heat,
turning over once.

Cook the other half the same way.
Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments,
remove and set aside.
Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice.
Add the soy sauce, salt, pepper and oyster sauce.

Add the chicken, onion and green peas and combine thoroughly.
Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. 
(Alternately, you can mix the green onion and egg in with the other ingredients).

Courtesy: Chef Rhonda Parkinson, 

MANGSA POORGA (Mutton Masala)

½ kg boneless mutton
1 onion - chopped
2 tomatoes
fresh coriander

Ingredients for marination:
3 tbsp curd
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp black pepper powder
1 tsp turmeric powder
to taste

Ingredients for garam masala:
4-5 cloves
1 brown cardamom
½ an inch of cinnamon
5-7 black peppercorns
3 green cardamoms
½ an inch of mace

Coat the mutton with all the ingredients for marination.
Leave it to marinate for an hour.

Grind all the ingredients for garam masala together, keeping them whole.
Heat mustard oil in a pan.
Slightly roast the garam masala in it.

Add the onion and saute till it turns transparent.
Add one chopped tomato.
Stir well.

Finally, add the marinated mutton and coat it well with the masala.
Leave it to cook for about 20 minutes.

Garnish with tomato and coriander.
Serve hot.

Courtesy: Chef Aditya Bal, 

Andhra Fish Curry

For the Marinade:
1/2 kg Rahu (Rohu) fish (sweet water fish)
1 tbs ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp cumin powder
salt to taste

For Curry:
7 tbs sesame oil
1 inch of cinnamon
4 green cardamoms
4 cloves
2 small onions
6-7 green chillies
1/2 tsp fenugreek seeds
1 tsp mustard seeds
1/4 tsp turmeric powder
2 tomatoes, pureed with seeds and skin
5-6 tsp tamarind extract
6-8 curry leaves
coriander for garnishing

In a bowl, mix all the ingredients for the marinade with the fish
and keep aside for 1/2 hour.

Grind the green cardamom, cloves and cinnamon together and remove.
Then, grind the onion and green chillies into a paste.

In a pan, heat 5 tbs of oil and shallow fry the fish,
till the outside is slightly crisp.
Remove and keep aside.

In the same pan, heat 2 tbs of oil, add the mustard and fenugreek seeds
and let them crackle.

Add the ground onion and chilli paste and saute till transparent.

Mix in the tomato puree and tamarind extract and cook for 5 mins stirring continuously.

Add the fried fish, turmeric powder and ground masala.
Gently stir.

Pour enough water to cover the fish slightly.
Sprinkle the curry leaves on top, cover and cook for 8-10 mins.

Garnish with coriander leaves.
Serve hot with rice.

Courtesy: Chef Aditya Bal,


1 cup half and half
3 large eggs
2 tbs honey - warm
¼ tsp salt
8 stale country loaf
4 tbs butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. 
You may do this the night before. 
When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F.

Dip bread into mixture, allow to soak for 30 seconds on each side,
and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon
of butter in a 10-inch nonstick saute pan. 
Place 2 slices of bread at a time into the pan and cook until golden brown, 
approximately 2 to 3 minutes per side.

Remove from pan and place on rack in oven for 5 minutes. 
Repeat with all 8 slices. 
Serve immediately with maple syrup, whipped cream or fruit.

Courtesy: Chef Nikhil



For Marinating:
250 gm paneer, cut in cubes
½ tsp cumin powder (zeera)
½ tsp coriander powder (dhaniya)
3 tsp red chilli powder (deghi mirch)
2 tbsp lime juice
1 tsp black pepper
salt to taste

For Cooking:
oil for deep frying
2 eggs
250 gm of white flour, (maida)
250 gm bread crumbs, finely powdered
1/4 tsp red chilli powder
salt to taste
fresh coriander for garnishing

In a bowl add all the marinating ingredients to the paneer.
Mix well, cover and keep it in the fridge for at least two hours.

On a plate, mix the bread crumbs, chilli powder and salt together.

Spread the flour out on another plate. 
 Lightly beat the eggs in a bowl.

Now dip the paneer in the eggs, then lightly coat them in the flour and then in the bread crumbs.

Heat the oil and fry the paneer till light golden brown.
Remove, garnish and serve.

Courtesy: Chef Aditya Bal,