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RECIPES

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Take a look at our hearty recipes for Indian and other recipes. We're sure you'll find something that appeases you. Each recipe has been carefully created to exhibit the best taste and look spectacularly home-made or restaurant level! Keep an eye on this page to check for new recipes. A nice introduction for most dishes is provided by the blog entries we send you.

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BRINJAL RAITA

  1. Greek yogurt/any yogurt

  2. Brinjal

  3. Salt

  4. Chaat masala

  5. Fresh jeera masala

  6. Chopped chilli

  7. Chopped fresh coriander

  8. PROCEDURE-: First cut 5/6 slices of brinjal in round or triangular shape of your choice. Then heat the frying pan with 4 table spoon of oil and then fry the brinjals in low heat for 6/7 min turning both sides, till they are soft. Then put them on the plate. Turn the gas off now.

  9. Now take a bowl and put the quantity of yogurt you want to eat and mix with salt to your taste. Now in a separate bowl -1st add a layer of that yogurt and then put in few pieces of friend brinjal, then add little jeera powder and chat masala powder on top. And add few chopped coriander and chilli. Make a second layer of yogurt in the same way, and done.

  10. This will go very well with any tortilla/ nun/ biriyani/ lemon rice.

Colorful Food

CHICKEN CURRY - KOSHA MURGI

INGREDIENTS:

1)Chicken thigh or boneless. Also, boneless cooks quicker.
2) Plain/ Greek Yogurt .
3) Tomato.
4) Onion.
5) Ginger and garlic paste ( if you do not have the paste- then grate the garlic and ginger for cooking).
6) Sunflower oil.
7) Salt to taste.
8) Whole garam masala( if you are not cooking this weekend, can send it through Ishan in school, but if you are cooking this weekend and you do not have it- then you can cook without using them or Tesco/ Sainsbury have them in store.
9) Garam masala powder (same as I mentioned above).
10) Fresh coriander leaves.

PROCEDURE:
(1)Marinate the chicken with yogurt ( 4 table spoon), oil(1 and half table spoon), grated ginger and garlic / paste of ginger and garlic , salt and keep for at least half an hr . But if you have time you can marinate the night before and keep it in the fridge and cook the next day.
(2)Now heat a pan( where you will cook ) with 4 table spoon of oil , and when the oil is hot, then add the whole garam masala. If you do not have the whole garam masala then to the hot oil just add chopped onion and fry till it is soft and golden brown.
(3)Then add the marinated chicken in the pan and stir together . Add salt according to your taste.
(4)Then add 1 or 2 chopped tomatoes to the chicken and stir a little more.
(5) Now just cover the chicken and keep it in low flame for 20 mins( depending on the temperature). Since yogurt has been added to the chicken- no need to add water- the gravy will be formed from the yogurt. But if you think that the chicken has become too dry - add very little water at the end.
(6) Now remove the cover and check if the chicken is soft and cooked. If not- then cook for some more time till the chicken is cooked. (7) When you will see that the chicken is soft and cooked and the gravy is a little thick and little layers of oil is seen above- the gravy and the dish is done.
(8) Now add garam masala powder( again optional) on top of the gravy and give it a stir.
(9) Finally add some fresh chopped coriander on top and serve.
This can be served with plain white rice or naan .

Peach Yogurt Parfait

CHILLI CHICKEN

Boneless chicken( which will cook quickly)/ chicken thigh pieces

Capsicum( all coloured)

Onion

Garlic( fresh and paste)

Ginger( fresh and paste)

Soya sauce( both dark and light)

Chilli sauce

Fresh coriander leaves( chopped)

Cornflour

Egg

Pepper

METHOD

  1. Marinate the chicken pieces with ginger and garlic paste, cornflour , dark soya sauce, salt, egg and keep aside for sometime.

  2. Now chop all the capsicum, onion into cube or any shape you like. Then cut the garlic and green chilli in small pieces and grate little ginger.

  3. Now heat the oil on the wok where you will cook the dish.

  4. When the oil is hot- take the pieces of chicken( of boneless will fry quickly), ( for the thigh pieces do a little slit on all the thigh pieces) and fry till brown in colour and put on a separate plate.

  5. Now to that oil add first the chopped garlic, then grated ginger and then the chopped onion and green chillies and fry little for one min. Then add all the capsicum and fry for another 5 min - till they are little soft.

  6. Then add the boneless chicken and fry for another 4/5min. Then add the chilli sauce abd soya sauce and fry on a medium flame for another 4 min . If you want it dry then cook till the sauce has dried . Then add freshly chopped coriander and fresh pepper on top and the dish is done.

  7. For the thigh pieces - add to the vegetables earlier. Like fry the vegetable for 1 min and then add the thigh pieces. Cover the pan with a lid for 2/3 min and then add the chilli sauce, soya sauce and cover the lid again after mixing the entire chicken and vegetable with the sauce. Cook till the chicken is soft. Then add chopped coriander and black pepper and serve.

  8. This dish you can have with just plain rice/ noodles/ or on its own with salad.

Burger

EGG CURRY

  1. Boil the eggs

  2. Half the eggs and leave on a plate

  3. Add 3/4 tablespoons of oil and cook on a gas stove. Once the oil is hot, add fivespice, two halves of a green chilli. Addchopped tomato/ tomato puree. Whatever else you have, add that

  4. Wait till the tomato caramelises, then add water ( not much)- for the gravy. Add salt to taste

  5. Once the gravy has thickened and the oil has separated, add that gravy on top of the boiled eggs. Add chopped green chilli and coriander as required on top of this

  6. Have this with chapatti or white rice.

Raw Beef Steak

EGG CURRY V2

EGG(boiled)

OIL/ SUNFLOWER

TOMATO

ONION

WHOLE BAYLEAF, CARDAMOM, CINAMMON,

GINGER FRESH OR GINGER PASTE

GARLIC -2 CLOVES

OIL

CORIANDER LEAVES

GARAM MASALA POWDER/ CORIANDER AND CUMIN POWDER

SALT

PROCEDURE-

  1. Boil the eggs and keep aside on a plate after cleaning the skin.

  2. Chop onion, tomato, garlic into small pieces. And grate the ginger if using fresh ginger.

  3. Now put 4 table spoon of oil on the pan where you will cook. When the oil is hot, then mic a little but of salt and turmeric powder to the boiled eggs and fry on oil. Fry little little golden brown and then put the fried eggs back on the plate.

  4. Now to this remaining hot oil- add 2 table spoons of oil. When the oil is hot again, add bay leave , and the whole garam masala, then one green chilli. Then add all the chopped onion, garlic , tomato and the grated ginger. If you are using ginger / garlic paste- add 1 /2 tea spoon. Now fry all these ingredients together, till soft and then add a table spoon of tomato puree and one tea spoon of turmeric powder and stir again. So when you can see the oil separating , then add the cumin powder and coriander powder and stir for another 2/3 mins.

  5. Now add a little water to the mixture to form a gravy. When the water starts to boil , then add salt to taste. And add the boiled eggs( slit the eggs a little) to the gravy.

  6. Cook for another 3/4 min- till the oil separates in the gravy.

  7. Then add garam masala and chopped coriander leaves.

  8. The dish is now ready to have with any rice/ tortilla/ bread/ naan.

Brunch

'HAM-MADE' SANDWICH

  1. Brown bread

  2. Butter

  3. Grated Cheese

  4. Ham/ salami

  5. Mayonnaise .

  6. PROCEDURE:- Take two slices of bread and add mayonnaise on both the slices on one side. Then add few slices of ham/ salami on one of the bread slice. Then add some grated cheese on top of that. Now cover the bread with the other slice. Now on the pan add two table spoon of any butter. When the butter melts- then add the bread and fry for few secs till the sandwich becomes crispy. So this is quite filling and heavy. You can have that for breakfast on a Sunday/ or late breakfast when at home with cup of coffee/ tea / soup.

  7. For the preparation of sandwich, it can be done earlier and covered with cling film and put inside the fridge.

  8. So when you want to have that- just take it off the fridge and fry with butter.

Homemade Hummus

LAMB CURRY - KOSHA MANGSO

  1. Ingredients-Lamb, Mustard oil,Onion, and garlic, Ginger and Garlic paste, Whole garam masala( tejpata,darchini, labongo, elach) , Dhane guro, garam masala powder, green chilli, tomato puree, tomatoes, dhanepata , salt. Yogurt dite parish to marinate( but optional).Turmeric powder

Procedure- Marinate the mutton with mustard oil, salt, turmuric, ginger and garlic paste. If you want to add yoghurt ( then two table spoon of yogurt) . Then marinate well at least for 3/4 hrs or maybe overnight marinate. When cooking - add 3/4 tablespoon of mustard oil.( if you want to do with white oil- add - 4 /5 table spoon of white oil. ) . Or you can cook with 2/3 table spoon of mustard oil and 2/3 table spoon of white oil together and cook the mutton. 3) After oil has warmed first add all the whole garam masala, 3/4 green chilli( to taste), then chopped onion, chopped tomato, chopped onion and grated ginger. Then add the turmuric and mix well together. Onion caramelises then add the mutton.
( quantity of onion , garlic, ginger- will depend upon the amount of mutton and size of tomato and onion). 4) Now the steaming part- keep on cooking the mutton with all the masalas for 1hr( in a very very low flame). sometimes stir, add tomato puree and coriander powder - while cooking the mutton. 5) See colour change after an hr and oil and mutton separates. Then add normal water and cook for some time. Don't put too much water - which will just cover the mutton. Boil a bit, then add the garam masala and mix well- pressure cooker,or if you cook in slow cooker - should be done in another 15 min. Before pouring - add chopped coriander. 
If you want to give potato- cut the potatoin cubes and then fry. After mutton is cooked , then add the fried potato. Serve on plate with rice.

Tempura Vegetables

LEMON RICE

  1. Plain white rice/ left over white rice.

  2. Turmeric powder

  3. Salt

  4. Red chilli / Green chilli

  5. Lemon

  6. Mustard seed

  7. Curry leaves/ Coriander leaves

  8. PROCEDURE-:First heat oil in the pan. When the oil is hot, add few seeds of mustard(half a tea spoon), one red chilli/ green chilli and few curry leaves and half a table spoon of turmeric powder. As soon as the seeds and chilli make a splatting noise- add the cooked rice to the oil. Cook till the rice is mixed well with the masalas and then add salt to your taste. Mix well and then add the lemon juice( half a lemon squeeze and add), and mix . Then add the chopped fresh coriander leaves to the rice and put the flame off. Now enjoy the lemon rice with brinjal( beguner raita), or chicken, mutton curry and achar.

Cherry Popsicles

PANI PURI/ PHUCHKA

  1. Pani puri box

  2. Tamarind

  3. Fresh cumin powder( jeera)

  4. Chat masala

  5. Salt

  6. Lemon

  7. Green chilli/ red chilli powder

  8. Chopped fresh coriander leaves

  9. Small chickpeas

  10. Onion

  11. PROCEDURE-

  12. Soak the tamarind in warm water in a big bowl. Boil the water in a kettle and add that water to the tamarind

  13. Now boil the potatoes. And then keep the boiled potatoes in a separate bowl.

  14. Now chop the onion and green chillies in very small pieces.

  15. Then mix the chopped onion, coriander, chickpeas( drain the water from the tin), the fresh jeera, chat masala , salt and little touch of lemon and mix thoroughly. You can add red chilli powder( optional), if you want more spicy. Add salt and all other masalas according to your taste. The potato does not need to be like mashed potato. Just mix the potato well with all the other ingredients so that they all are mixed properly into one lump of potato.

  16. NOW FOR THE WATER-:

  17. Now mix thoroughly the tamarind with water as much as you can. Mix in more cold water if you think that the previous tamarind water is a bit thick. The water consistency should no be very thin or thick. Now in a colander, drain the water , keeping a bowl under the colander. So the seeds of the tamarind remains on top of the colander and the water is collected below on the bowl.

  18. Now to this tamarind water- add chopped green chilli, juice of fresh green lemon, salt, red chilli powder, fresh jeera powder, chopped green coriander, little chat masala powder and mix well. Taste the water with a spoon- and see if it tastes the same that you want. Otherwise add every thing to your taste.

  19. Then enjoy the phuchkas with the potato and tamarind water

Breakfast

PAVBHAJI - POTATO BURGER

Pavbhaji masala

Potatoes

Onion

Garlic

Lemon

Chilli

Coriander leaf

Fresh / Frozen vegetables( cauliflower, carrot, beans, peas)

Oil

Butter

Burger bread

PROCEDURE;

  1. In a pressure cooker boil the potatoes first. Then take off the skin of the potatoes and keep aside. If you are using fresh vegetables, then boil all the vegetables together with potato, in that case cut the vegetables into big cubes , and take the skin off the potatoes and cut in cubes and boil .

  2. The potatoes and vegetable need to be quite soft. But it is easier to do with frozen vegetables.

  3. Once the vegetables are boiled , then drain and keep on the colander. For only potatoes ( if using frozen vegetables), just keep the potatoes on the colander after taking off the skin.

  4. Now on the gas- take a pan where you will cook, and put 4 table spoon of oil. When the oil is hot , put one chopped onion, one chopped tomato, 2/3 cloves of garlic and one chilli( chilli is optional).

  5. Then fry for 2 mins in medium flame and then add all the boiled vegetables. If using the frozen vegetables, then add first the frozen vegetable and cook for 10/12 min til they are soft and then add the boiled potato.

  6. Cook the whole vegetables in a medium flame, till they are all soft and is in the consistency of a mash. Then add two/3 teaspoon of Pavbhaji masala and mix well. Then add chopped coriander leaves and two slices of lemon juice and little salt to your taste and mix well.

  7. Then give 1/2 more minute to cook and then the Bhaji( mixed vegetable is done).

  8. Now for the Pav( Bread)- take another frying pan- add little butter on both slices of burger bread and fry little bit on the pan.

  9. Then like normal chicken burger- you can either put the bhaji inside the pav ( bread) or just put the bhaji on the side of the plate and have it with bread.

  10. You can have a salad ( of your choice)with this dish.

This can be your lunch/ dinner.

Tempura Vegetables

PLAIN WHITE RICE

  1. Basmati Rice

  2. Water.

  3. METHOD: First take 1 cup of rice in a bowl (where you will cook), and then clean the rice with cold tap water from your kitchen. Then drain the water with your hand. Do not worry if there is still little water in the bowl along with the rice.

  4. Now to 1 cup of rice, use the same cup ( which you measured 1 cup of the rice), and add 2 and half cup of water to the rice. Then in the micro oven- put the bowl of rice and cook for 25 min. Normally it should cook by 25 min. If you still see that a tiny bit more needs to be cooked to dry up the water- cook for another 3/4 min. And then you will have your plain rice. Use gloves to take out the bowl of rice from micro-oven to your table at it will be very hot.

  5. This measurement of rice will be the same for any cup of rice you take. The portion of water to rice will always be double and half to rice.

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POTATO PANCAKE

  1. Potato 2 large

  2. White onion-1 large/2 small

  3. Chopped spring onion(cut the spring onion in small pieces)

  4. Chopped chilli

  5. One lemon

  6. Light soya sauce

  7. Few table spoon of sun flower oil.

  8. Flour

  9. FOR THE SAUCE:First take a small bowl and put in 3/4 table spoon of soya sauce. Then add little lemon juice to the soya sauce and keep aside. Now on a pan- add one table spoon of oil and heat on the gas, then when the oil is hot, add chopped spring onion, chilli and onion and fry till they are a little soft. Then add the mixture to the bowl with the soya sauce.

  10. FOR THE PANCAKE. : First grate the potatoes with a grater and put the grated potatoes in a bowl. Then add 3/4 table spoon of flour to the grated potato with few tea spoon of salt according to your taste. Then mix them together , so that they all bind together.

  11. Now take a non stick frying pan and put one teaspoon of oil. Then taking a big spoon of that batter, put it on the pan and then make a round shape like a pan cake. Cook both sides first in high heat for 1 min and then low heat for another 2/3 minutes( both the side)- till it is cooked and looks a little golden brown. Then the pancake is done and enjoy it with the sauce.

  12. If you do not want to make the sauce- you can have this with any left over chicken/ mutton/ veg curry or simply with any sauce you like

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