Chili Chicken - Indo- Chinese style ;)

Don't think this dish requires any introduction! :)

You need:

Boneless chicken - 250 grams ( cut into 1/2 inch thick strips)

Corn starch - 1Tbsp

Black pepper

Egg- 1 no.

Thick soy sauce - 2 Tbsp approx.

Garlic - 2 tsp (fine chopped)

Green Chili - 3-4 (slit and de-seeded)

Onion - 1/2 medium size (square chunks)

Capsicum - 1/2 (square chunks)

Red chili-garlic sauce - 1 tsp

Vinegar - 2 Tbsp

Sugar - 1 pinch

1) Marinate the chicken with corn starch, salt, pepper, egg, soy sauce for 30 min. Deep fry on high. Remove when the chicken takes light brown color. Keep it aside. Important thing is to not cook the chicken completely while frying as we will cook it again with the sauce later.

2) Heat oil in a pan. Add chopped garlic, followed by green chili and onion. Stir it for 20- 30 sec and add then capsicum. Stir again and add dark soy sauce, chili- garlic sauce and a little water to make it moist. Quickly add the chicken, corn starch dissolved in 2 tbsp of water, salt and vinegar. Add a pinch of sugar and give it a quick stir.

3) Remove from heat once you get the desired consistency and garnish with chopped green ends of spring onions.

* Using chicken thigh piece is recommended in this dish since thigh pieces remain tender/ succulent even after frying or cooking.

** Add more water in the end to make chili chicken with gravy

*** Always cook on high flame to get restaurant taste and texture.

Aloo Posto (Potatoes in aromatic poppy seed paste)

A very simple and quick recipe for posto/ poppy lovers. Poppy has a nice nutty, aromatic and delicate flavor that typically compliments well with anything that has a delicate flavor too, for example, potatoes, fish, chicken, zucchini, etc.

You need:

Potatoes - 3 nos. (Peeled and cut into cubes)

Nigella seeds - 3/4 tsp

Green chili - 2-3 (slit lengthwise)

Poppy seed paste - 2 Tbsp

Turmeric

Salt

Fresh green coriander/ cilantro to garnish

Oil

1) Heat oil in a pan and add nigella seeds.

2) Once you get the aroma add the green chili, followed by turmeric and salt. Once a little brown, add a 2 tbsp of water, cover and cook till almost done. ( You can also used pre-boiled potatoes, but make sure they are not so soft that they break when you stir)

3) Add the poppy seed paste and cook for some more time. Add water based on the consistency you like. Garnish with coriander leaves/ cilantro.

*tastes nice with parathas/ puris. (Indian flat bread - shallow fried or deep fried)

Mutta Roast (Spicy egg curry - Kerala style)

This is an attempt to make the Mutta Roast (Egg roast/ Egg curry) we used to eat in Coconut Grove (Bangalore). To be honest, I haven't been able to recreate the same magic but this has been fairly close.

It tastes best with kerala paratha (good substitute is the frozen Malaysian parathas you get in Indian stores).

You need:

Boiled eggs - 4 (soft boiled and cut into half)

Onion - 2 medium size (cut into half and then thinly slice)

Ginger-Garlic paste - 2 Tbsp

Green chili - 6-7 (slit and deseeded)

Shredded coconut - 4-5 Tbsp

Cumin powder - 1tsp

Coriander powder - 1Tbsp

Red chili powder - 1tsp

Tomato - 1/2 medium size (finely shopped)

Curry leaves - 10-12 No.

Tamarind paste - As per taste

Mustard seeds

Asafoetida- 1/4 tsp

Oil

Salt

1) Heat oil in a pan. Crackle mustard seeds. Add asafoetida followed by curry leaves, green chilies, ginger garlic paste. Fry for a minute.

2) Add onions, salt, turmeric powder, red chili powder and fry till golden brown in color. Now add the shredded coconut and fry for another minute

3) Now add coriander powder. Let it toast a little and then add the tomato. Cover and cook till masala has no raw smell. (do not overcook as we want the masala to have a nice texture, and not be too mushy- thats why we have not added any water).

4) Once the masala is cooked add tamarind paste. Fry on high flame to desired consistency.

5) Add eggs and garnish with coriander leaves

Aloo Rasa/ Potato in tomato based curry (Station wali subzi)

This recipe goes a long way back into my childhood. My memories of this tangy, juicy, and spicy potato-tomato gravy have strong association with railway stations. As a child, I remember traveling with my parents in train during summer vacations. I used to look forward to two important things, whenever the train stopped at any big junction/ station. First one being comic books and second was the potato curry which was served with maida pooris/ loochi (deep fried indian flat bread made from all purpose flour). Even now, I refer to it as 'station-wali-subzi' . 


Everytime I return home after an extended stay away from mom, I ask her what she plans to make for us. And one of the things that she won't  miss for anything would be the 'station wali subzi'. So for me, there couldn't be anything more comforting! :)

You need:

Potato - 3-4

Onion - 1 Medium size (finely chopped)

Ginger - 1 inch (finely chopped)

Garlic - 3-4 cloves (finely chopped)

Tomato - 1 medium size (finely chopped)

Red chili powder- 1/4 tsp

Turmeric - 1/4 tsp

Coriander powder - 1.5 tsp

Garam masala- 1tsp

Cinnamon stick - 1 inch  ( adjust based on the variety of cinnamon  you have)

Bay leaf- 2

Cumin seeds - 1/2 tsp

Green cardamom - 4-5

Coriander leaves/ Cilantro - Lots

Oil (I prefer mustard oil but any other veg oil will also do)

1) Boil Potatoes

2) In a pressure cooker heat oil. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods.

3) Add ginger, garlic. Once you get their aroma add the onions. Add salt and turmeric and fry till they become translucent/ leave oil on the side.

4) Add coriander powder, red chili powder and fry for 1-2 min.

5) Add tomatoes and fry till they become a little mushy. At this stage add garam masala and fry well.

6) Roughly mash the boiled potatoes so that you have some big chunks and some smaller. Close the lid and give pressure till one whistle (on medium heat)

7) Add loads of green coriander leaves/ Cilanro when the gravy is hot (as soon as you open the lid)

Kundru in poppy seed

You need:

Kundru/ Tindora - 300 grams

Oil

Cumin powder - 1tsp

Coriander powder - 1tsp

Red chili powder - 1tsp

Dry mango powder (aam choor) - 1 tsp

Turmeric - 1/2 tsp

Nigella seeds/ Kalonji/ Onion seeds - 1/2 tsp

Dry red chili - 2-3

Poppy seed paste - 3 Tbsp

Salt

1) Slit the Kundru or Tindora vertically in 4 long slices in such a way that one end stays intact and holds the 4 cut slices (like the stem of a flower).

2) In a bowl toss kundru with little oil, cumin powder, coriander powder, red chili powder, dry mango powder (aam choor), little turmeric and salt.

3) Heat oil in a pan and temper the oil with nigella seeds/ kalonji/ onion seeds and dry red chili.

4) Add the kundru and stir so that the all the spices get coated. Saute them on high flame for 3-4 min(skin looks a little crispy and looks light brownish in color). Turn heat to medium high, cover and cook till 3/4 done.

5) Add poppy seed paste and mix well. Add a little water if required and cook till the kundru is cooked and the water has dried up. Garnish with cilantro leaves.

*Soak poppy seeds in water for 15-20 min. Blend in a spice grinder for a nice smooth paste.

**You can use poppy seed powder too, but it doesn't taste as good.

Mango Dal

As a child i was never a big dal fan and my mom says that feeding me dal was a big challenge. However over a period of time, I have starting loving this protein rich healthy dish :) The tangy taste of this preparation goes really well with the sweetness of steamed rice.

You need:

Toor dal - 1 Cup

Raw mango - 1 No. or as per your taste(peeled & cut length wise-1 inch thick)

Green Chili - 1-2

Fresh coconut- 4-5 Tbsp

Red chili powder - As per your taste

Mustard seeds - 1 tsp

A sprig of curry leaves

Whole dry red chilies - 2-3

Ginger - 1 inch piece cut into juliennes

Salt as per taste

Sugar - 1 tsp

Oil

1) Cook toor dal with a pinch of turmeric & pressure cook until soft, yet retaining their shape.

2) In a blender, coarsely grind coconut and green chili.

3) Heat oil in a heavy bottom pan, crackle 1/2 tsp mustard seeds. Add curry leaves, red chillies, coconut + green chili mix and fry for a min. Now add the mango slices & cook until soft (but make sure the mango slices retain their shape).

3) To this, add cooked dal, add enough water to get the right consistency. Adjust salt & sugar. Bring the mixture to a boil.

4) Heat 1 tsp of oil, crackle the remaining 1/2 tsp mustard seeds, add a few curry leaves, ginger juliennes. Switch off the heat, add red chili powder and immediately add it to the dal. Garnish with cilantro/ hara dhaniya.

Arisa Pitha

An Oriya sweet, which has been Deb's favorite since childhood. In Orissa it is mostly bought from sweet shops these days because of all the handwork that goes into making it. I have tried making it at home as we don't have any shop that sells this sweet. And It has taken me QUITE a few attempts to get decent tasting Arisa Pitha :)

You need:

Rice - 2 cups

Jaggery - 1 cups

Cardamom - 4-5 (fine powder)

Pepper - 1/4 teaspoon

Sesame Seeds - 1/2 cup approx

Ghee - 2 Tbsp

Oil - 1 cup for dough and oil to deep fry pitha

1) Wash the rice thoroughly and soak overnight. Drain water completely, and let it dry a little so that all the water is removed.

2) Now make fine powder of the rice. Sieve the rice powder and if desire grind once again and make a very fine powder.

3) Now in a separate pan add 1/4 cup of water and bring the jaggery to a boil and keep stirring till you get a thick syrup. To check the consistency of the syrup, take 1/2 cup of cold water and pour 3-4 drops of syrup. If it doesn't dissolve and forms a gooey lump or ball, its ready.

4) Remove from the heat and add the ghee. Once dissolved add the rice flour to the syrup slowly and mix well. Make sure that there no lumps. If the dough is too gooey, put it on heat again and stir. You need a dough thats a little softer than chapati dough but not too soft to break/stick when you want to fry the pitha.

5) Remove from the heat and add oil mix well to male a soft dough like a soft chapathi dough.

6) Cover and soak the dough with oil. Leave aside for 30 min.

7) When ready to fry, take all the excess oil out of the dough and knead a little.

8) Make small balls out of this dough and out it on a plastic sheet. Sprinkle sesame seeds and roll the ball on it so that it sticks on the dough. Then press the dough ball so that it look like a disc. Press the edges to make it thinner than the center. You will get crispier sides and softer sweeter center.

9) Now heat oil in a deep frying pan and fry the pitha on low flame till golden/caramel brown. Place them in a tissue to remove the excess oil.

10) After they cool store in an air tight container. Arisa pitha will stay good upto a month but in most cases exhaust much before that! :)

*I have used ready made rice flour from the store, but didn't get great result :(

Chicken Do-Pyaza (Chicken in onion gravy/curry)

This gravy requires onion and chicken in the same quantity. However I just love the sweetness of onion in this gravy, and therefore end up adding a little more than equal.

You need:

- Chicken (preferably boneless) - 300 grams

- Onions - 300 grams

- Garlic cloves - 5-6 coarsely chopped

- Ginger - 1 inch chopped

- Yogurt - 4 Tbsp (should not be sour)

- Oil/Ghee - 1/2 cup

- Do-pyaza masala - 3 Tbsp (I use Shaan masala)

However you can also make your own masala, by mixing 1 portion of garam masala with 1portion of following spices (very coarsely ground, eg; coriander seed should be broken into half/quarter) :

- Coriander seeds - 1 tsp (toasted)

- Cumin seeds - 1 tsp (toasted)

- Fenugreek seeds - 4-5 (toasted)

- Fennel seeds/Saunf - 1 tsp (toasted)

- Kasuri Meti - 1/2 tsp

- Cardamom - 1-2

- Turmeric- 1/2 tsp

1) In hot oil add chicken, garlic, ginger and fry on high till chicken becomes brown.

2) Add 1 cup water, cover and cook on low heat till the chicken becomes tender.

3) Once the chicken is tender, open the lid and increase the heat to high and fry the chicken till all the liquid is evaporated. Add onions and fry for 10 min. Mix yogurt and masala ( Shaan do-pyaza masala OR the mix of garam masala + ground spices mentioned above) and add to the chicken. Mix well and cover with a lid. Let it cook until the onions separate from the oil/ghee.

*If you don't want to use so much ghee in the curry, you can use oil and add just a Tbsp of ghee to add flavor

Dahi Baigan (Dahi Baigana)

An Oriya side dish that is quick to make, yet healthy and tasty. it has a perfect balance of sweet and sour that makes it a nice palate cleanser too.

While traditionally the eggplant/ baigan is deep fried which gives it a crispy texture on one side and keeps it sweet and soft on the other side. However on most occasions, I tend to pan fry them using with cooking spray.

And of course there is a difference in the way the two taste, but you can decide for yourself which one appeals to you more! :)

You need:

- Aubergine/ Eggplant/ Baigan

- Yogurt

- Salt

- Sugar

- Whole dry red chili

- Panch phoran (Five spice mix). If you don't have the ready-mix, you can mix the following in equal quantity (i put lesser fenugreek since its quite bitter) to make your own

- Saunf/Fennel seeds

- Methi/ Fenugreek seeds

- Rayi/Mustard seeds

- Kalaunji/ Nigella seeds

- Jeera/ Cumin seeds

1) Slice eggplant into bitesize chunks and coat them with salt and turmeric powder. Leave them for 10-15 min and then fry them in a little oil (I usually grill them on a pan with oil spray)

2) Add salt and sugar to yogurt as per your liking (should be sweet and tangy)

3) Add fried eggplant to yogurt

4)Temper the yogurt with panch phoran and whole dry red chili.

*Yogurt should be slightly sour.

Chenna Poda

Chhena poda is the quintessential cheese dessert from the state of Orissa in eastern India.

Chenna means cottage cheese or paneer. I prefer to make home made cheese/ panner. I use 1 Gallon of full cream milk to get cottage cheese/ Paneer. Just heat the milk and add lime juice till it curdles. Then use muslin cloth to drain out the whey and extract the cheese. A little moist cheese is perfect for this dish.

You need:

- Cottage cheese/ Paneer - 500 grams

- 5 tbsp of sugar

- 3Tbs suji/ semolina

- Half cup raisins
- Half cup cashew nuts (preferably raw)

- 2-3 Cardamoms

- Sugar syrup/ Chashni (around 1. 5 cups)

1. Put the cottage cheese/ paneer and suji in a container and mix thoroughly using a hand blender.

2. Fry the cashew nuts in a little oil so that they brown. Be careful not to overcook.

3. Add the cashews, raisins and all other ingredients other than the sugar syrup into the cheese mixture and mix thoroughly

4. Transfer the batter into a loaf tin about a 1 inch from top empty.

5. Pre-heat the oven to 325 F and bake it for 60-90 minutes until the top turns light brown.

6. While it is still a little warm, add the sugar syrup with cardamom powder in it.

7. Let it cool Cool it after taking out from the oven.

*Add milk in step 3 if the batter is too stiff/ dry. The mixture should be thicker than a pancake

batter but softer than a chapati dough. Coat the baking tin with butter/ oil

Asian Lettuce Wraps/Cups

The first time I had this appetizer was in a Thai/Vietnamese restaurant. Ever since, I am in love with this healthy yet so flavorful dish that doesn't completely fill you up (unless you are like me who continues to eat this even when the entree' is on the table!) .

When you assemble the whole thing and put it in your mouth you expect chewy, leafy stuff which is nothing but a fancy looking salad. When as you bite into it, I promise, the burst of flavor makes your eyes roll in surprise. First the lettuce, and the suddenly you get the taste of peanuts, and then hint of coconut and suddenly again its the ginger, onion and then again mellow sweet sauce and then again the lime and the chili hits you.

Its a perfect thing when you are calling friends over. Some nice stuff to drink, interesting conversations and your hands busy customizing your wrap, trust me, try it.. you won't regret it.

You need:

- Lettuce leaves (better if shaped like cups, soft ones)

- Roasted peanuts

- small ginger cubes (1/2 cmx1/2 cm - you may feel its a big piece but it tastes good)

- Very fine chopped onion

- This slices of Coconut roasted

- Very fine julienne of carrot

- Very fine julienne of capsicum

- Finely chopped red/green chillies

- Lime pieces (half of what you typically use for tequila, you will get around ten pcs in a lime)

- Hot and sweet thai sauce or Dumpling sauce or Dipping sauce (its more sweetish, sticky kind)

- Boiled sweet corn for vegetarians

- Sautéed prawns (in some butter, salt pepper)

Put all ingredients (quantity of your choice) in the lettuce leaf, squeeze lime juice on top, wrap and enjoy!

Sambhar - Sarvana Bhavan Style

I have always loved the Sarvana Bhavan sambhar, which is so very different from the kind you get in Bangalore darshinis. I may not understand the subtle nuances between all the varieties, but all I know is that this sambhar has a very mild flavor of lentils, coriander seeds, curry leaves and just a hint of tang. And this ensures you get to enjoy a true 'sambhar-dip-idli'.


I have tried numerous recipes and various versions but this one seemed to have the perfect balance. Thanks to my friend Deepa (Kannan), who shared this magic masala with me that could only have been handed down from grandmothers to mothers to daughters. And am sure she must have put in a lot of effort converting 'handful', 'pinch', 'as per taste' to measurable 'Cups' 'Tbsp' and 'tsp' !! :)

You need: Serves 2

For the sambhar powder:

Coriander seeds - 4 tsp

Jeera/Cumin seeds - 1/2 tsp

Fenugreek/ Methi seeds - 1/4 tsp

Curry leaves - as desired ( I add around 6-7 nos.)

Mustard seeds - 1/4 tsp

Chana dal/ Bengal Gram - 1/3 tsp

Toor dal - 1/3 tsp

Whole red chillies - 5 nos.

Cinnamon sticks - a very small piece (1 cm)

Cardamom skin - a few pieces

Dry coconut powder - 3-4 tsp

For the sambhar:

Toor Dal - 1/2 Cup

Tomato - 1 medium size (chopped fine)

Turmeric powder - 1/2 tsp

Mustard seeds- 1 tsp

Curry leaves - 6-7 nos.

Jaggery - 1/2 tsp

Hing/ Asfoetia - 1/4 tsp

Baby shallots - 7-8 nos. (I use peeled and frozen)

Vegetables of your choice - carrots, beans, drumstick, eggplant etc. (boiled)

Salt

Making the sambhar powder:

1) Dry roast each of the following ingredients separately : Coriander seeds, Cumin seeds, Methi seeds, Curry leaves, Mustard seeds, Chana dal, Toor dal, Whole red chillies.
2) Fry cinnamon sticks and cardamom skin in1 tsp of oil.

3) Grind all of the above along with dry coconut powder. Add 1/2 tsp of turmeric powder.

Making the sambhar:

1) Cook half cup of toor dal till it is soft and can be mashed.

2) Add the sambhar powder and boiled vegetables, baby shallots, tomatoes and jaggery. Boil till all the froth comes on top and the sambhar powder has totally incorporated into the dal. Takes approximately 8-12 min.

3) Temper with mustard seeds, hing, whole red chilies and curry leaves.

4) Garnish with fresh coriander leaves / cilantro. 

Fish in mustard based gravy

Traditionally this preparation is made with Rohu/ Hilsa, but a lot of people find tilapia to be a good substitute, in the absence of the said fishes. However I prefer Salmon over Tilapia in this curry. Am not sure how authentic can you call this recipe (compared to the Bengali and Oriya style) as I have tried to check almost every blog/ site, but found each one slightly different from the other in some way. So learning from my earlier numerous attempts and instinct, I tried this today with some more variations, and I think, this was the closest to the mustard fish I have tasted in some restaurants. It has a balanced flavor of pungent mustard, tang from tomates and sweetness from onions.

You need:

Salmon steaks (cut into 3 inch x 3 inch)

Mustard seeds – 3 Tbsp

Poppy seeds – 1 Tbsp

Green Chili – 3 nos

Coriander leaves – 3 tbsp

Oil

Nigella seeds

Potato – 1 No (Cut into wedges, dont peel it)

Tomatoes – 1 No (Cut into wedges)

Garlic Paste – 1.5 tsp

Onion – 1 no. (Thin sliced)

Coriander powder

Turmeric powder

Garam Masala

Salt

Mustard oil

1) Coat the fish with salt, turmeric powder and little mustard oil. Leave it for 15-20 min.

2) Take oil in a non stick pan. Fry the potatoes wedges till light brown (almost cooked)

3) In the same oil, fry the fish till 3/4^th done. Remove the fish.

4) In this oil, add nigella seeds. Once it gives an aroma, add the garlic paste and fry till light brown.

5) Now add the onion, salt and turmeric and fry till light brown.

6) Add coriander powder, garam masala and fry.

7) Add water depending on the consistency you like and bring to a boil.

8) To this, add the potatoes and fish, cover and cook for 2-3 min.

Serve hot with steamed rice.