Wednesday, August 26, 2015

Wrap Climbing Fish ( koi masher paturi )


4 climbing fish (koi mash)

8 leaves of bottle gourd or pumpkin

1 cup chopped onoin

2/3 tsp turmeric powder

1 1/2 tbsp mustard paste

6 green chili sliced

1 1/2 tbsp mustard oil

Salt to taste



Clean the leaves and fish cut 2/3 slits on each side of fish.

Mix onion,chili,mustared past,tuemeric,salt and oil.

Add the paste mix and keep asaid 15 min.

Wrap with 2 leaves each fish and secure with thw toothpick.

Steam it for 25 min and rest it 5min before oepn it.

Now serve with hot rice. 

Monday, August 24, 2015

Chicken Cashew Nut Salad


Chicken thighs 400 gm

Cashews 250 gm

1 tomato (chopped)

3 green chili (chopped)

1 big onion (chopped)

Cilantro (chopped)

Cornstrach 1tbsp

Pepper 1/4 tsp

Red chili powder 1/2 tsp

Garlic powder 1/4 tsp

Dried red chili 4

soy souce 1tsp

lemon juice 1sp

salt to taste

oil for fry


Tomatoe,green chilies,onion and cilantro chopped and set aside.

fry cashews in oil until light brown ,drain and set aside.

Slice chicken thighs,now add cornstrach,salt,pepper,garlic powder,red chili powder,dried red chili and soy sauce all mix together abd keep aside 15 min.

Now fry until cooked through,drain oil.

Now add cashews and the chopped veges and herbs and mix.

Squeeze in lemon juice and serve it.

Tuesday, August 18, 2015

Salmon With Lime And Chili


  •  200g salmon
  •  1 chopped spring onion
  •  3 red chillies (finely chopped)
  •  3 cloves of garlic (finely chopped)
  •  2 tbsp  fish sauce
  •  3 tbsp lime juice
  •  1 teaspoon sugar
  •  Coriander for garnishing
  •  Fresh lime for garnishing
  •  Red chilli for garnishing


1. Place the salmon (or whatever fish you are using) in a dish and steam for 10 minutes (or until cooked)
 2.Carefully remove the salmon from the dish and place on a serving plate. Pour the juices from the dish that we steamed the salmon in, into a small bowl
3.Add 3 tbsp of lime juice, 2 tbsp of fish sauce, 1 teaspoon of sugar, 3 finely chopped red chillies, 3 cloves of finely chopped garlic, and 1 chopped spring onion to the bowl containing the juice of the fish, and stir thoroughly.
4.Spoon the sauce we have just made over the steamed fish. Garnish with coriander, sliced fresh lime, and sliced fresh red chillies. Serve and enjoy!

Sunday, August 16, 2015

Parwal Curry (Potol)


500gms Large potol /parwal
 1 cup Sour Curd
½ cup Grated Coconut
2 Tablespoon onion ginger pest
1 Tablespoon Cumin Powder
1 Teaspoon Red Chilli Powder
1 Teaspoon Turmeric Powder
½ Teaspoon Sugar
½ Teaspoon Garam Masala Powder (2-3 Green Cardamom
1 stick Cinnamon powder)
1 Bay Leaf
½ Teaspoon Cumin
Oil for frying Potol
2 Tablespoon Ghee  


 Scrap the Parwal lengthwise leaving streaks of skin on alternate strokes
Chop off the pointed end at both side
wash and dry the Potol and mix with little Turmeric and Salt, keep aside
Heat Oil in a deep bottom Wok 
Fry the Parwal in batches till golden brown
Drain and keep aside, remove the oil
In a small Bowl add all the powdered ingredients and add little water to make a smooth paste
Now heat the ghee on the same wok
Add Bay leaf, whole Cumin (Jeera) and allow to crackle
Add Grated Coconut and sauté the coconut till light golden.
Add the onion ginger paste and masala paste and stir well
Cook for 5 minutes while stirring continuously, sprinkle water if required
Add the fried Potol and sauté it for a minute. 
Now beat the curd in a bowl, slow the heat and pour in the beaten curd gradually
Add salt, stir well to mix it thoroughly and cook for 2-3 minutes on high heat
Now lower the heat, cover and simmer for 10 minutes or till the potols are soft
Remove the cover and check for seasoning, adjust accordingly
Cook till the Ghee separates on the side and add Garam Masala powder
Serve hot.

Thursday, August 13, 2015

Baked Potato With Egg


2 large baking potatoes
2 tablespoons butter
1/4 cup grated Parmesan
2 precooked turkey sausages, diced
4 large eggs


  1. Heat oven to 400° F.
  2. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes.
  3. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow.
  4. Arrange on a baking sheet and cook 10 to 15 minutes or until set.

Wednesday, August 5, 2015

Chicken Soup


  • 55g/2oz butter 
  • 2 onions, sliced
  • 2 sticks celery , finely chopped
  • 2 carrots , finely diced
  • 25g/2oz plain flour
  • 1.2 litres/2 pints chicken stock
  • 450g/1lb cooked chicken, skinned and shredded
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper


Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.

Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.

Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.