Thursday, January 17, 2013

Daaler Borai Rupchanda Maach (Pomfret Curry With Fritters)

  • Rupchanda maach (white or silver pomfret) - 5 to 6 pieces
  • Daaler bora (dry lentil fritters) - 10 to 12
  • Chopped small tomato - 1
  • Sliced onion - ½ cup
  • Ginger paste - 2 teaspoons
  • Garlic paste - 2 teaspoons
  • Ground turmeric - 1 teaspoon
  • Chili powder - 2 teaspoons
  • Cumin powder - 1 teaspoon
  • Coriander powder - 1 teaspoon
  • Green chili - 4 to 5
  • Chopped coriander - ½ cup
  • Fried cumin powder - 1 teaspoon
  • Salt - 2 teaspoons (as needed)
  • Oil - ½ cup

  • Clean the fish pieces with water and some salt and rinse thoroughly.
  • Heat oil in a pan and deep fry the fish until they turn light brown.
  • Keep aside.
  • In a separate pan, heat about 1 table spoon of oil.
  • Fry the fritters lightly. Set aside to let them cool.
  • Once cool, clean the fritters with water and set aside to dry.
  • In the same heated pan, brown the onions.
  • Add in ginger and garlic paste with 4 tablespoons of water and fry for a minute.
  • Mix in the turmeric, chili powder, cumin powder and coriander.
  • Let it simmer for about 2 minutes before stirring in the tomatoes and salt.
  • Once the tomatoes soften, add in the fritters with 2 cups of water.
  • Add the fried fish and green chili when the water starts to boil.
  • Keep over low heat.
  • As the water starts to dry up, stir in the coriander leaves and serve hot.

Tuesday, January 15, 2013

Keema Matar (Ground Lamb with Peas)


  • Lean Ground Lamb                2 lbs (1 kg approx)
  • Onion (finely chopped)         3 large
  • Ginger (minced)                     2 “ piece
  • Garlic (minced)                      8 cloves
  • Tomatoes (finely chopped)  3 large
  • Red Chilli powder                   ½ tsp
  • Coriander Powder                  1 tbsp
  • Paprika                                     ½ tsp
  • Garam Masala                          1 tsp
  • Salt                                              1 tsp
  • Frozen Peas                             16 oz or 400 gms


  1. Chop the onions, tomatoes and mince the garlic and ginger or grind them coarsely, using a mortar n pestle.
  2. Heat the oil in a heavy bottomed pan , add the chopped onions, garlic and ginger.
  3. Cook the onions till they turn light brown in color.
  4. Add the tomatoes and the salt n spices except garam masala (which always goes at the end of the cooking)
  5. Cook the Tomatoes till the water evaporates and they turn pasty n start to leave oil.
  6. Stir in the Mince Lamb (Keema), and cook for 10-15 mins, do not cover the pan, constantly stir the keema.
  7. Add the peas (thawed) and cook for another 5 mins.
  8. Cover the pot and cook for 15-20 mins, keep checking in between,so the meat does not go too dry.
  9.  Uncover the pot and cook on high flame, if there is excess water in the keema matar.
  10. Sprinkle garam masala and give it a final stir.
  11.  Spoon keema matar in a serving dish and garnish with chopped coriander leaves
  12. Serve with hot steamed rice,pulao,naan,chapati and paratha
Serve hot with Boiled rice, Pulao, Naan, Roti,Paratha etc 

Friday, January 11, 2013

Mashed Dry Beans

Ingredients :

Dry deans-1cup
Onion-1 medium (finely chopped)
Hot green chili 5/6 (chopped)
mustered oil- 1 tbs
salt to taste

Place dry beans in a bowl and fill it with water and keep it overnight
 Then peel and wash 
Place dry beans into a pan and fill with water.Cover and bring to boil.Cook until very tender.Drain water properly.
Now mash and all the ingredients and mash until it become light and fluffy.
Now serve with hot steamed rice.

Sunday, January 6, 2013

Apple Pancake For Kids


1 big green apple,peeled cored,and diced
1/4 tsp cinnamon
2tbsp sugar
1/3 cup flour
pinch salt
11/2 tsp baking powder
1 egg
1/2tsp vanilla
1/4 cup milk
2tsp butter
powder sugar


1.whisk together the cinnamon,sugar,flour,salt,baking powder,egg,vanilla,and milk until combined,but don't worry about lumps.(this is one of those recipes with baking powder,so you need to measure carefully)
2.Melt the butter in the skillet on medium heat.Add the apple and then pour the butter over them.Cover the skillet with the lid and cook for 10 to 12 minutes.
3.Turn off the stove,take the skillet off the burner and remove the lid.
4.Use the spatula to loosen the cake from the sides of the skillet.
5.Now put the serving plate upside down over the skillet,and flip the pancake onto the plate by turning the whole thing over.(use potholders to protect your hands)
6.Sift powdered sugar over the top(which used to be the bottom)
7.Now ready and serve immediately.

Friday, January 4, 2013

Tamarind Chili Mutton Curry

Mutton 1 kg
Green cardamom 3
Onion paste 1 cup
Coconut milk 1/2 cup
Mutton stock 200ml
Coriander powder 1 tsp
Red chili 1/2 tsp
Black pepper 1/2 tsp
Cinnamon powder 1/2 tsp
Cardamom powder 1/2 tsp
Ginger garlic paste 2 tbsp
Tamarind pulp 3 tbsp
Canola oil 1/2 cup
Salt to taste
Water 1/2 cup(if you need)


1.In a bowl combine red chili,black pepper,cardamom,cinnamon,coriander powder,tamarind,mutton and mix well.
2.Marinate for 2 to 4 hours.
3.Heat oil in a pan and saute onion and ginger garlic past.
4.Add mutton and cook for 5 minutes.
5.Add stock and cook high flame.
6.Then add coconut milk and cardamom powder and let it cook.
7.When water gets dry and oil appears on top,add fresh coriander cook a while.
8.When ready,now take out and serve hot.

Thursday, January 3, 2013

Sweet Gourd With Shrimp


Green Sweet Gourd 1 medium or ½ kg
Shrimp medium size 6-8
Vegetable oil 1 table spoon
Turmeric powder ½ tea spoon
Red chili powder ½ tea spoon
Cumin seed paste ½ tea spoon
Ginger paste ½ tea spoon
Garlic paste ½ tea spoon
Onion paste ½ tea spoon    
Salt as required
2 cups water


Take shrimps with half peel on and properly washed
 Cut sweet gourd into small pieces after wash with water, take off the inside seed area.
 Put pan on heat add oil and then add gradually onion, garlic, ginger, cumin stir thoroughly
 Add shrimp, turmeric powder, chili powder and salt stir continuously.
 Pour 2 cups of water and let it boiled.
 Add sliced sweet gourd into boiled water and keep high heat for 20 minutes.
 Mix gently, put cover on and keep another 5 minutes on low heat.
 Test with a spoon through pressing on a piece of gourd, if it smashed instantly then remove from heat.
 Very little water will remain.
 Serve with plain rice. 4-6 servings.

whole tilapia steamed fish


*1 fresh tilapia fish,with the head and tail (scales removed and insides cleaned)
*2tbs ginger sliced
*4tbs sunflower oil or canola oil
*1/4 cup scallions (cut into long thin strips)
*4tbs soy sauce mixed 1/2 ts sugar


*wash and pat dry the fish
*1/3 of the ginger in a plate then the fish on top and 1/3 in the fish cavity and 1/3 ginger on the top
*add enough water to the wok then bring to the boil in high heat.the water is boiling then the plate on a steam rack in the wok then steam covered for 10 to 12 minutes
*after the fish is cooked,pile on the scallions on the fish
*now heat up the oil,until it is so hot it's steaming,pour the hot oil on put on the fish
*pour the soy sauce sugar mixture on top and serve with steamed rice

Tuesday, January 1, 2013

Dal kofta curry


For the koftas:
  • 2 medium zucchinis, grated
  • 2 shallots, finely minced
  • 2-3 small Thai green chilies, finely minced (to taste)
  • ½ cup of cilantro leaves finely chopped
  • ½ inch piece of ginger, peeled and finely grated
  • ½ tsp turmeric
  • ½ tsp ground cumin powder
  • ½ tsp ground coriander powder
  • ½ tsp red chili powder (to taste)
  • salt & pepper to taste
  • 1 cup moong dal flour (or you can use chickpea flour/gram flour/besan)
  • ½ cup rice flour
  • oil for frying, canola or vegetable
For the curry:
  • 1 large onion, finely diced
  • 2 cloves of garlic, finely minced
  • 3 medium tomatoes, finely chopped
  • 1 tsp ground cumin powder
  • 1 tsp ground coriander powder
  • ½ tsp turmeric
  • 1 tsp garam masala
  • salt & pepper, to taste
  • juice of ½ lemon or lime
  • 4 tbsp tomato paste
  • ½ cup of cream (or ½ cup good quality yogurt)
  • 2 tbsp of oil, canola or vegetable
  • finely chopped cilantro leaves for garnish

How to make Dal kofta curry:

To make the Koftas:
  • Sprinkle the grated zucchini with a little salt, mix well and allow to drain in a colander atop another larger bowl for at least 30 minutes. Using a tea towel, gently squeeze out any excess liquid. Reserve the drained liquid. Finely mince the grated zucchini and set aside until needed.
  • In a large mixing bowl, combine the moong dal flour with the rice flour and add the spices (turmeric, ground cumin powder, ground coriander powder, red chili powder, salt and pepper). Mix well and add the zucchini, ginger, green chilies, shallots and cilantro leaves. In small increments, add enough water to form a thick batter.
  • In a large deep skillet or work on medium high heat, add enough oil to shallow fry. When hot, carefully add large tablespoonfuls of the batter. This may be done in batches but gently fry the koftas on all sides until they are golden brown. Drain well and set aside.
  • At this point, they can be served as appetizers with your favorite chutneys or sauces. Also, once they have cooled, you can freeze any extra koftas in an airtight plastic freezer bag or container.
To make the Curry:
In a large deep skillet on medium high heat, add the oil and when hot add the onions. Let fry for a few minutes until just lightly browned and then add the garlic. Stir fry and add the spices (ground cumin, ground coriander, turmeric, garam masala, salt and pepper). Let the spices cook for a few minutes and then add the tomatoes and the tomato paste. Next, add the lemon/lime juice and the reserved zucchini liquid. There should be enough liquid (about 1.5 cups, add water if needed). Cover, reduce the heat and let simmer 8-10 minutes. Remove from the heat, let cool slightly (10-15 minutes) and stir in the cream or yogurt. Carefully add the koftas and gently reheat on low. Let the koftas soak in the curry for 8-10 minutes before serving. Garnish with cilantro and serve hot with fresh rotis and fragrant Basmati rice.