Salmon With Lime And Chili

Ingredients:

•  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

Method:

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!

Parwal Curry (Potol)

Ingredients:

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 Potol2 Tablespoon Ghee  

Method:

 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.

Baked Potato With Egg

Ingredients:

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

Method:

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.

Chicken Soup

Ingredients:

• 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

Method:

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.

Chicken Roast

Ingredients:

1 medium chicken , cut in 4 or 6 pieces
1 and 1/4 th cup heaped thinly sliced onion ( for bereshta)
1 tbl spoon + 1 tea spoon ginger paste ( I grate them finely in a grater, looks almost like paste )
2 tea spoon heaped garlic paste
2/3 rd cup yogurt
7/8 green cardamoms ( don’t pound it)
2 sticks of cinnamon ( 1″ each)
Little less then 1/2 ( half) tea spoon black pepper ( whole)
8/9 cloves
1/2 tea spoon nutmeg and mace ( jaifil, javetri) powder
1/2 tea spoon cinnamon powder ( if your cinnamon stick is not that strong ; if strong reduce to 1/4 th tea spoon)
1 bay leaf
1 tea spoon raisin paste
5 or 6 alu bokhara
1/3 rd cup heavy cream or very thick milk
9 or 10 whole green chilies
3-4 tbl spoon maowa/ khoya or if you don’t have maowa just use powder milk
Salt to taste
Sugar ( if nesessary)
oil
Ghee 2 tbl spoon

Keora 

Special masala , apply all

For that dry roast 1/2 tbl spoon poppy , 6 or 7 almonds/ cashew and 1/2 tbl spoon dessicated coconut . Grind them into a fine powder . 

Method:

1. Take a large bowl and add yogurt ,  ginger paste , garlic paste , cardamoms , cinnamon stick , bay leaf ,whole black pepper , cloves , nutmeg and mace powder and salt . Add the chicken pieces and mix well . Marinate for at least 30 minutes .

2. Heat oil and add the thinly sliced onion . Fry until golden brown , what we call bereshta . Now , you can do two things . Either you can add the chicken pieces from the marinade and add to the bereshta ; or you can take out the bereshta from the oil and add the chicken pieces , if not using soft chicken and you like the chicken well fried in oil.

3. Cover the lid and cook on medium low flame until the chicken is tender and gravy is little reduced . Now Add the raisin paste , alu bokhara and cream . Add green chilies . If necessary , you can add little milk instead of water in this stage .

4. Add the special masala powder and maowa . Stir constantly . cook few more minutes . If necessary add little sugar. Spread some ghee over the chicken. Sprinkle keora water and cover the lid . Turn off the stove and keep the cooking pot on it until you serve . Don’t open the lid too until you serve as that would help the retaining the beautiful aroma of keora .

Garnish with bereshta , serve with polau , paratha , Naan .