Fish Koliwada

Fish Koliwada	Ingredients : 500 gms King Fish 1 1/2 tsp Red chilli powder 100 gms Besan 1/2 tsp Turmeric powder 1/2 tsp Ginger/Garlic paste 1 tsp Garam masala 1/2 tsp Jeera powder Juice of a lime sized ball of tamarind 1 tsp Ajwain Salt to taste (Optionally you can add 1/2 tsp Tandoori Color)
Method : Clean and wash fish add turmeric powder and salt keep it for 1/2 hour. Mix all the above ingredients except fish make a thick consistency. Add the fish to the batter leave it to marinate for 1/2 an hour. Deep fry in hot oil to reddish brown color, Sprinkle with chaat masala and lemon juice. For Garam masala 2 tbsp cloves 2 tbsp cardamom 2 tbsp aniseed 3 small cinnamon sticks

Kohinoor Chicken

Kohinoor Chicken	Ingredients:- 1kg boneless Chicken, 2tsp Ginger& Garlic crushed, 1/4tsp Chilli powder, Salt & Pepper, 1-2 pinches Garam masala, 1-2 pinches Saffron/saffron food colour, 2 tbsp Flour, 4-5 sprigs of Mint, 2 sprigs of curry leaves 2-4 Red chillies oil for frying.
Preparation :-Cut chicken into 3-4 cm pieces/strips,pick mint leaves for garnishing,chop onions & herbs. Method:- Marinate chicken by adding ginger & garlic ,salt ,pepper,chilli powder 1 tsp lemon juice , garam masala & saffron. Now roll chicken pieces into flour to coat n seal the flavours of the chicken & deep fry it in a large pan / kadhai in 2-3 divisions untill golden brown & crisp. In a separate pan add some oil or butter add broken red chillies ,mint leaves fry it for a minute & take it out in a small plate to be used later for garnishing, separating from the oil-leaving the oil in the pan, now, in the same oil, put in the chopped onion add some ginger & garlic to the pan ,add tomato juice/puree & Fresh cream (or coconut milk) optional. Add the chicken pieces to the pan adjusting the amount of salt & pepper by tasting , mix it well until the gravy is very well absorbed into the chicken. Add chopped herbs ,put it into the serving dish & add the prepared garnish . Enjoy your chicken with Mutter pulao or Butter naan.

Beef Stew

Beef Stew	1/2 pounds beef for stew 1/3 cup all purpose flour 1/3 cup salad oil 1 large onion chopped 1 garlic clove minced 3 cups water 4 beef bouillon cubes in water or 4 cups beef broth 1 teaspoon salt 1/2 teaspoon Worcestershire Sauce 1/4 teaspoon pepper 5 medium potatoes cut in chunks 8 carrots cut in chunks 2 turnips cut in chunks2 1 10 ounce package frozen pea
1. Cut meat into 1 1/2 inch chunks. Coat stew beef with flour. Reserve leftover flour. Heat oil in 6 quart dutch oven over medium-heat. 2. Brown meat all over in oil, a few pieces at a time. Remove pieces as they brown. Reduce heat to medium. 3. To drippings in pan, add onion and garlic. Cook 3 minutes, stirring until onion is almost tender. Stir in reserved flour. 4. Gradually add water, bouillion/broth, salt, Worcestershire, pepper. Cook, stirring until mixture is slightly thickened. 5. Add meat; heat to boiling, stirring Reduce heat to low. Cover, simmer 2 1/2 hours until almost tender, stirring occasionally. 6. Add potato, carrot, and turnip. Over medium heat, heat to boiling. Reduce heat to low. Cover and simmer 20 minutes. 7. Stir in frozen peas, cover and simmer 5 to 10 minugtes or untail all the vegetables are tender. Serve immediately.

Mushroom Manchurian

Mushroom Manchurian	Ingredients: 15-20 Closed Cup Mushrooms, cleaned and quartered Oil for Deep Frying For Spicy Batter: 1 cup Maida/All Purpose Flour 2 tbsp Corn flour 1 tsp Ginger-Garlic Paste 1-2 tsp Red Chilli Powder (Adjust acc to taste) ½ tsp Black Pepper Powder (Optional) Salt to taste For Sweet and Sour Gravy: 4-5 Spring Onions, thinly sliced (Keep green part separate) 1 bulb or 6-8 large cloves of Garlic, thinly sliced 3-4 Green chillies, thinly sliced ½ inch Ginger, crushed and finely chopped 1 large Bell Pepper/Capsicum, cut into ½ inch squares ½ - ¾ cup Tomato Ketchup (Preferably Maggi Hot and Sweet Ketchup) 3 tbsp Sweet Chilli Sauce (Optional) 1-2 tbsp Soya Sauce ¼ tsp Ajinomoto or 1 tsp Maggi Seasoning (Optional) ½ tbsp Corn Flour dissolved in ½ cup of Water 1 tbsp Oil (Preferably Peanut or Sesame Oil or use Vegetable Oil) Salt to taste
Method: Take all the ingredients listed for spicy batter in a bowl and add about ¾ -1 cup of water. Mix well making sure there is no lump. This batter should be quite thick and should be of dosa batter consistency. So adjust the water and flour as and when needed. Keep it aside till needed. Next prepare sweet and sour sauce by heating a tbsp of oil in wok. Add thinly sliced garlic and sauté for a minute till it starts to turn light golden. Add white parts of spring onion, ginger, and green chillies and sauté on medium heat till onion turns light golden brown in colour, about 1-2 minutes. Mix in bell pepper pieces and stir fry for 2-3 minutes till its skin starts to wilt. Add in tomato ketchup, sweet chilli sauce, soya sauce, ajinomoto/maggi seasoning and mix well. Reduce the heat and add corn flour dissolved in water slowly. Keep stirring till the sauce starts to thicken. Adjust the seasonings and bring the sauce to gentle boil. Switch off, mix in spring onion greens and keep this gravy aside. Heat about 2-3 cups of oil in a pan for deep frying. Dip quartered Mushrooms into batter making sure it is coated well and then slowly add them one by one to heated oil. Deep fry these mushrooms in batches, on medium heat, till they turn golden and crisp, about 4-5 minutes per batch. Drain and place them on a plate lined with kitchen towel to absorb excess oil. Once you have deep fried all the mushrooms, separate them and add them to prepared sweet and sour sauce. Mix them well and serve them immediately, garnished with finely chopped coriander leaves or spring onion greens, as a starter or side dish with Fried Rice or Noodles and enjoy!

Chicken, sweet potato And coconut curry

Chicken, sweet potato And coconut curry	Ingredients 1 tbsp sunflower oil 2 tsp mild curry paste 2 large boneless, skinless chicken breasts, cut into bite-size pieces 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces 4 tbsp red split lentils 300ml chicken stock 400ml can coconut milk 175g frozen peas
Method Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Vegetarian Thai Green Curry Recipe

This recipe is courtesy the staff at the Sheraton Grande Sukhumvit hotel in Bangkok. Since I like to eat and serve fresh food, I have modified the ingredients for the curry paste to make one serving of the curry, which should easily serve 4 people. Add the chillies to your liking and if you cant place the Thai green chillies substitute with local green chillies. Vegetarian Thai Green Curry	Ingredients: For the curry paste: 8 to 10 Prik Kee Noo chillies/birds eye chillies/thai chillies or 3 to 4 green chillies 2 Lemon grass stalks chopped 2 or 3 Kaffir Lime leaves (if dry use soaked in hot water) (optional) ½ cup Coriander leaves (use the stalks as well) 1 tsp Galangal or fresh root ginger 1 tsp Coriander seeds ½ tsp Peppercorns ½ tsp Salt 1 tbsp Groundnut/Peanut or any other vegetable oil 2 tbsp Water For the Curry: 400ml Coconut milk 1 medium size Broccoli cut into florets 1 potato cut into cubes 10 to 12 Baby corns chopped into thirds 1 Red bell pepper/capsicum 2 tbsp Cashew nuts ½ cup Vegetable stock (you can reserve water from cooking vegetables) 2 tbsp oil 1 tsp salt
Method: Blend all the ingredients for the curry paste in a mixer/blender into a smooth paste. Cook the baby corn, potato and broccoli in a cup and a half of water. Heat the oil in a pan or a wok and fry the cashew nuts and red bell pepper until the cashewnuts are golden brown. Stir in the curry paste and fry for a minute or two until the raw smell is gone. Add in the cooked vegetables. Lower the flame and pour in the coconut milk and vegetable stock. Bring to a boil, stirring all the while to prevent splitting the coconut milk.

Mushroom Dum Briyani

Mushroom Dum Briyani	Ingedients: 1 cup sliced mushrooms 1 1/2 cup basmati rice 1 onion sliced 2 tomatoes medium, chopped A small cinnamon stick 3-4 cloves 3small cardamom crushed 3 tsp ghee 1 tsp ginger-garlic paste 2 redchillies chopped 1 tsp turmeric powder 1 tsp red chilli powder Salt to taste
Method: Wash and soak the rice for 30 mins. Melt the ghee, add cinnamon, cloves, cardamoms and saute or 2 mts. Add drained rice and fry for 2 minutes. Add 2 ½ cups of hot water, turmeric & salt to taste.Cover and cook till almost done. Heat oil, add sliced onion and fry till golden brown.Add tomatoes,chilli powder and chilli.Saute, stirring often till ghee separates.Add mushrooms and fry till cooked.In a baking pan, take half of the prepared rice. On that spread the mushroom gravy and over that the remaining rice, add a spoonful of ghee.Cover with aluminium foil and bake for 15 mts.serve with any raitha