Bombil Rawa Fry / Bombay Duck Fry

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Bombil Rawa Fry

(Bombay Duck Fry)

Ingredients:

5 Large Fresh Bombil (Bombay duck)

½ tsp Turmeric Powder

2 tsp Red Chilly Powder

1 tbsp Ginger Garlic Paste

2 tsp Tamarind Paste

¾ Cup Rawa (Semolina)

½ Cup Rice flour

Cooking Oil

Salt to Taste

Method:

Clean the Bombay duck and slit in between so it opens till the bone. Wash the fish and Pat dry with kitchen napkin. To remove excess moisture from the fish, arrange the fish between 2 kitchen cloth napkins and place heavy load. It will squeeze out the excess moisture. Leave the fish for 10-15 minutes in this position. Now in a bowl add Turmeric powder, Red Chilly powder, Tamarind Paste, Ginger Garlic paste and salt as per taste and mix. Apply this paste to Bombay duck on both sides and keep aside for 5 minutes. Mix Semolina and Rice flour and keep ready in a plate. Heat Oil in a heavy bottom shallow frying pan on medium heat. Take each Bombay duck and coat it with the Rice flour mixture and lace in the pan. Fry on both sides till golden brown. Repeat this process for remaining fish. Serve Hot.

Masala Scrambled Eggs/Anda Bhurji

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Masala Scrambled Eggs

Anda Bhurji

Ingredients:

4 Eggs

3 tbsp Butter

1½ Cup Onion (Finely Chopped)

½ Cup Tomato (Finely Chopped)

¼ tsp   Turmeric Powder

½ tsp Garam Masala

½ Kashmiri Red Chilly powder

1 Green Chilly

¼ Kasuri Methi

¼ Tsp Ginger (Finely Chopped)

1 tbsp Fresh Coriander leaves

Salt to taste

Method:

In a bowl whisk the eggs and keep aside. Heat a Heavy bottom pan over medium heat and once it’s hot, add butter. Now add chopped onion, green chilly and finely chopped ginger. Sauté for 6-8 minutes until Onion become golden in colour. Now add Turmeric powder, chilly powder and sauté for a minute. Add finely chopped tomatoes and sauté till Tomatoes soften. Add the lightly whisked eggs and salt to taste and cook on medium heat, Keep stirring continuously until cooked. Now add kasuri methi and Garam Masala. Scramble the eggs for 1 minutes and remove from heat and garnish with fresh coriander leaves and serve with pav.

Banana Cake

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Banana Cake

Ingredients:

2 Ripe Bananas

1 Cup flour (Measuring Cup)

1 Cup Powdered Sugar (Measuring Cup)

100 Grams Butter

3 Eggs

2 tbsp Rawa (Semolina)

1 tsp Baking powder

¼ tsp Baking Soda

Method:

Preheat oven to 350 degrees F (175 degrees C).Grease the mould and keep aside. Peel the bananas and mash with a fork and keep aside. Now Beat the eggs for 2 minutes and keep aside. In a separate bowl add flour, baking powder, baking soda and Rawa and mix well. In a large bowl add butter and powdered sugar and beat till light and fluffy, to this add the flour mixture, mashed banana and beaten eggs. Combine all using cut and fold method. (Do not overmix) Now pour the batter into pre greased mould and tap to release trapped air bubbles. bake for 30 to 35 minutes, until a knife inserted in the centre comes out clean. Cool the cake for 15 minutes, and  then remove on a wire rack.

Hariyali Kebab / Pahadi Kebab

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Hariyali Chicken Kebab

Pahadi Kebab

Ingredients:

500 gms Boneless Chicken

2 tsp Ginger garlic paste

1 tsp Green chilly paste

1 tbsp Onion paste

3 tbsp Curd (Hung)

1 Small Bunch of Coriander Leaves

1 Small Bunch of Mint leaves

5-6 Spinach Leaves

1 tbsp Mustard Oil

1 tsp Garam masala

1 tsp Chaat Masala

Salt to taste

Butter & Oil for basting

Method:

Grind Coriander leaves, Mint leaves and spinach leaves to a fine paste. Keep the green paste aside. Cut the chicken in 2 inch cubes. In a bowl add the chicken cubes, ginger garlic paste, green chilly paste, onion paste, yogurt, mustard oil, garam masala, green paste and salt as per taste and mix well. Marinate the chicken for 2- 3 hours in refrigerator. Pre heat the oven to 200 degrees Celsius. Arrange the marinated chicken pieces on skewer and bake the chicken in an oven at 180 degrees Celsius for 20- 25 minutes. Brush it with refined oil and cooking butter mixture and put back in oven till it gets light golden colour. Take out in a platter  apply clarified butter and sprinkle chaat masala on top and serve with coriander mint chutney, slice onion and lemon wedges.

Mango Phirni / Aam Phirni

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Mango Phirni

Ingredients:

1 litre Full Cream milk

1 Cup Alphonso Mango Pulp

¼ Cup Basmati Rice

½ Cup Sugar

10-12 Strands of Kesar(saffron)

¼ tsp Cardamom powder (Optional)

2 tbsp Pistachios & Almonds (Finely Sliced)

Method:

Wash and soak rice for 30 minutes. Drain the water and grind it coarsely. Now in a heavy bottom pan, bring the milk to a boil. Now add coarse ground rice and allow it to cook on low flame. Add Kesar and Simmer it till the milk reduces to 3/4th of its volume and the rice gets completely cooked. Stir continuously to avoid scorching of milk and formation of lumps. Now, add sugar and keep stirring continuously. Cook for another 5-6 minutes. Allow the phirni to simmer until it reaches thick consistency.Now add cardamom powder and give it a quick stir. Take the phirni off the heat and allow it to cool completely at room temperature. Now, add mango pulp and mix well. Pour the mango phirni into earthen clay pots or regular serving bowls and garnish it with almonds and pistachios. Chill for few hours before serving.

Murgh Makhani / Butter Chicken

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Butter Chicken

Murgh Makhani

Ingredients:

1 *Tandoori Chicken

6 Big Tomatoes (Diced)

1 Onions (Sliced)

2½ Tbsp Butter

1 Tsp Ginger Garlic Paste

1 Tsp Kasuri Methi

1 Tsp Garam Masala

7-8 Cashew Nuts

2 tsp Red chilli powder

1 tsp Ginger (finely chopped)

1 Green chilli (finely chopped)

1 Tsp Fresh Coriander Leaves

¼ tsp Turmeric

2½ Tbsp Fresh cream

¼ tsp Sugar

1 Tbsp Oil

Salt to taste

Method:

Soak the Cashew nuts in a cup of warm water for half an hour. Drain them and grind them into a smooth paste using required quantity of water. In a saucepan heat oil and add tomatoes and sliced onion. Sauté till the tomatoes become soft and onion turns translucent. Remove from heat and keep aside to cool. Blend the mixture to make a fine puree. Heat butter in a heavy bottom pan, add chopped ginger, green chillies, ginger garlic paste and sauté for few seconds. Now add turmeric and red chilly powder and tomato onion puree. Cover and cook for 10 -15 minutes on low heat. Now add cashew paste, garam masala powder, Salt and sugar. Stir and cook for 2 -3 minute. Now add the shredded boneless pieces of tandoori Chicken and kasuri methi. Give a nice stir and cook for a minute. Remove from heat and add fresh cream and finely chopped fresh coriander leaves. Serve Hot.

*Please refer Tandoori Chicken Recipe

Tandoori Chicken

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Tandoori Chicken

Ingredients:

1 Chicken Skinless

1 cup Curd (Hung Curd)

¾ Tbsp Ginger Garlic Paste

1½ Tsp Garam Masala

2 Tsp Red Chilly Powder

¼ Tsp Pepper Powder

1½ Tsp Coriander Powder (dhaniya powder)

1 Tsp Jeera Powder (Cumin Powder)

1½ Tsp Chaat Masala                             

½ Tsp Turmeric (Haldi)

1 Tbsp Lemon Juice

2½ Tbsp Oil (preferably Mustard Oil)

¼ Tsp Tandoori Colour (Optional)

Salt to Taste

Method :

In a mixing bowl, add curd, ginger garlic paste, garam masala, red chilly powder, salt, turmeric,Jeera Powder,Chaat Masala, pepper powder, coriander powder and Colour. Add 1½  Tbsp Oil and lemon juice. Mix well. Consistency of the marinade should be thick, taste the marinade and adjust the salt and chilly powder as per your taste. Using a sharp knife, cut shallow incisions in the chicken pieces at about ½ -inch intervals. Apply the marinade to the chicken and Cover and set aside for at least 6 hours.

Preheat oven to 180C/350F. Line a tray with foil and place a wire rack on the tray. Remove chicken from the Marinade, shaking off excess Marinade, and place on the rack. Bake for 20 minutes, then slather on remaining Marinade (very generously), turn the chicken and slather Marinade on the other side. Bake for another 15 minutes. In between baste the chicken with Oil. Ones the chicken is cooked pierce a knife into the chicken to check if it is well-done. Restaurant style tandoori chicken is ready. Serve with onion and lemon wedges.