Pasta Dough

Role the dough into desired shapes and sizes cannelloni, ravioli, thin noodles etc and enjoy a fresh and homemade pasta. Ingredients : => 1 cup flour => 1 egg or 1/4 cup milk => 1 Tbsp oil => Water as required Method : => Add salt to the flour, rub oil in and mix in the egg. => Add water, a little at a time, to knead into a stiff dough. => Rest the dough, covered, for half an hour or so. => Roll as thin as possible, and cut into desired size and shapes — thin noodles, tagiatelle (flat […]

Rotelline Pasta

Rotelle are a type of pasta resembling wheels with spokes. A delightful pasta recipe with the goodness of asparagus, cherry tomatoes, peas and broccoli. Ingredients : => 50 gm asparagus => 50 gms green peas, frozen => 1/2 cup vegetable stock => Salt to taste => 5 cloves of garlic, chopped => 50-60 gm broccoli, cut into florets => 1/2 medium onion, chopped => 150 gm rotelle pasta or any other short pasta => 1/2 tsp red chili flakes => 30 gm cherry tomatoes => 1 Tbsp lemon olive oil => 20 gm ricotta cheese => 10-15 gm sour cream […]

White Pasta Salad

Smooth pasta ribbons smothered in a rich and creamy white sauce. Ingredients : -> 200 gm taglietti pasta, boiled with a pinch of salt and 1 tsp olive oil till al dente For the White Sauce: -> 4 Tbsp butter -> 1 cup flour -> 3/4th cup cream -> Salt, to taste -> Black pepper, to taste Method : -> Boil the pasta. Drain and keep aside. -> In a pan add butter. Once it melts add the flour and mix continuously without forming lumps. Saute for 2 minutes. -> Add cream, salt and pepper. Mix thoroughly. -> Add the […]

Zucchini Loaf

A soft and airy bread loaf made with zucchini, cinnamon and chopped walnuts. Serve it with gravies or pasta of your choice. Ingredients : -> 3 eggs -> 200 ml olive oil -> 200 g sugar -> 300 g shredded zucchini -> 300 g plain flour -> 1 Tbsp ground cinnamon -> 1 tsp baking powder -> 1 tsp baking soda -> 1 tsp salt -> 50 g chopped walnuts Method : -> Pre-heat the oven to 350F/180C/Gas 4. Grease 2 loaf pans. -> In a large bowl, mix the eggs, oil and sugar and beat until creamy. -> Add […]

Regatta Chilli Pasta

A delicious pasta dish with the flavors of tomato, garlic, mushrooms and black pepper. Serve it piping hot topped with cheddar or Parmesan cheese. Ingredients : => 4 Tbsp olive oil => 1 onion, chopped => 2 green chillies, chopped => 3 garlic cloves, sliced => 4 mushrooms, sliced => 1/4 tsp crushed black pepper => 1/4 tsp salt => 2 tomatoes, chopped => 1 tsp sugar => 1/2 tsp mixed dried herbs or dried oregano => 275 g pasta penne => 1 Tbsp Parmesan or cheddar cheese, grated Method : => Heat a pan or a kadai and add […]


Bangbang Batata

Bangbang Batata

A quick and crispy potato snack. This recipe was shared by Tara Deshpande in the gourmet session at The Imperial, New Delhi. The recipe is a part of her book “A Sense for Spice”.

Ingredients :
=> 250 gm baby potatoes
=> Salt
=> 1/4 tsp sugar
=> 1/2 tsp red chilli flakes
=> 1/2 tsp turmeric powder
=> 1 Tbsp semolina (sooji)
=> 1 1/2 Tbsp ghee
=> 2-3 green chillies, finely chopped
=> 1 1/2 Tbsp garlic, finely chopped

Bangbang Batata

=> Scrub and steam the potatoes till they’re tender. Cool and peel them.

=> Take a bowl and mix salt (to taste), sugar, chilli flakes, turmeric powder and semolina together. Coat the potatoes well with this mixture.

=> Heat the ghee on a pan and saute the green chillies and garlic for 10 seconds. Add the spiced potatoes and cook on low heat for 6-8 minutes. Keep tossing and take off heat when the potatoes have browned and semolina is crisp.

=> Serve hot with lime wedges.
Key Ingredients: Potatoes, Salt, Sugar, Red Chilli, Semolina, Clarified Butter, Green Chillies, Garlic

Hing Aur Dhaniye Ke Chatpate Aloo

Hing Aur Dhaniye Ke Chatpate Aloo

Potatoes stir fried with aromatic masalas, lemon juice, ginger, chillies and the pungent taste of heeng. Perfect as a quick, hassle-free side dish.
Ingredients :
-> 1 kg medium-sized potatoes
-> 30 ml mustard oil
-> 1 tsp cumin seeds (jeera)
-> 1 Tbsp asafoetida (hing), dissolved in water
-> 1 Tbsp coriander powder
-> 1/2 tsp turmeric powder
-> 1 tsp yellow chilli powder
-> 2 tsp bhuna masala
-> 1 Tbsp ginger, chopped
-> 4 green chillies
-> Salt to taste
-> Black salt to taste
-> Juice of 2 lemons
-> 1 tsp coriander seeds, crushed
-> 1 tsp black pepper, crushed
-> 1 bunch fresh coriander leaves

Hing Aur Dhaniye Ke Chatpate Aloo
Method :

-> First boil the potatoes with the skin. Peel the potatoes and them in half.

-> Then take a kadhai (wok) and heat mustard oil.

-> Add cumin seeds and asafoetida.

-> Add coriander powder, turmeric powder, yellow chilli powder, bhuna masala, chopped ginger and green chillies.

-> Now add potatoes. Add salt, black salt and lemon juice.

-> Add some crushed coriander seeds and crushed black pepper.

-> Afterwards, add fresh coriander leaves and serve.

Dum Aloo Lakhnavi

Dum Aloo Lakhnavi

Fried potatoes stuffed with paneer, mingled in a rich, masaledar onion and tomato gravy. Perfect dish to dazzle a crowd.

Ingredients :
=> 1/2 kg potatoes
=> 100 gm mashed potatoes
=> 100 gm crumbled paneer
=> 1 tsp red chilli powder salt to taste
=> 1 tsp garam masala
=> 1 1/2 tsp kasoori methi
=> 3 Tbsp ghee
=> 1 Tbsp butter
=> 1 Tbsp cream

For the Onion Gravy:
=> 200 gm onions
=> 1/2 tsp garam masala
=> Salt to taste
=> 1 tsp ghee

For the Tomato Gravy:
=> 200 gm fresh tomato puree
=> Salt to taste
=> 1 tsp ghee

Method :

For the Onion Gravy:

=> Heat some ghee in a pan and saute all the ingredients. The onions should be nice and glossy. Keep aside.

For the Tomato Gravy:

=> In another pan, heat some ghee and cook all the ingredients for a couple of minutes. Keep aside.

Dum Aloo Lakhnavi
For the Potatoes:

=> Cut out the cores of the potatoes and deep fry the potatoes.

=> While the potatoes cool down make the filling. Mix the mashed potatoes and paneer together. This is the filling.

=> Stuff the fried potatoes with the filling and keep aside.

For the final preparation:

=> Cook the onion and tomato gravies in oil until the oil separates.

=> Add all the garama masala, chilli powder and kasoori methi. Mix. Cook for 1 minute.

=> Stir in the butter and the cream. Mix well.

=> Finally, add the potatoes and simmer for about 3-5 minutes.

Caribbean Rice Salad

Caribbean Rice Salad

A fantastic salad to serve at a lunch buffet and with Indian food.
-> 1 cup California pitted prunes, roughly chopped
-> 4 cups boiled rice (wild, brown or basmati or a mix)
-> 1/2 cup diced fresh pineapple (1″ pieces)
-> 1/2 cup cashew nuts
-> 1/2 cup finely chopped spring onions with some of the tender green
-> 1 cup diced red bell peppers
-> 1/2 cup sliced green olives

-> 200 ml French dressing
-> 1 1/2 tsp curry powder
-> 1/2 tsp salt

Caribbean Rice Salad
Method :

-> Place all ingredients for salad in a bowl and toss gently.

-> Whisk French dressing with curry powder and salt, and pour over salad. Toss until well blended.

-> Taste and add more salt if required.

-> Serve in a pineapple shell or on a bed of lettuce.

Fresh Methi Chicken

Fresh Methi Chicken

Tender chicken chunks cooked with assorted spices and fresh methi (fenugreek) leaves.
=> 1 1/2 lb (around 3/4 kg) boneless chicken – cut into medium sized pieces
=> 1 medium sized onions – finely chopped
=> 2 medium sized tomatoes – finely chopped & grind to a smooth paste
=> 4-5 Tbsp cooking oil
=> 1 tsp shahi jeera (black cumin seeds)
=> 10-12 fresh curry leaves
=> Salt to taste
=> 1 tsp turmeric (pasupu)
=> 2 1/2 tsp ginger & garlic paste
=> 1 1/2 tsp cumin powder
=> 1 1/2 tsp coriander powder
=> 3 tsp red chilli powder (adjust according to your taste)
=> 1 cup of water (add more if required)
=> 2 Tbsp yoghurt – whisk it with a fork smoothly and set aside
=> 2 cups fresh methi leaves (fenugreek leaves) – (roughly chopped)
=> 2 tsp garam masala powder
=> 2 Tbsp or few freshly chopped coriander leaves for garnish

Fresh Methi Chicken
Method :

=> In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric.

=> Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).

=> Add ginger & garlic paste and fry for 1-2 minutes till the raw small disappears.

=> Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.

=> Add tomato paste, water and bring it to boil on high flame.

=> When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 – 15 minutes or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.

=> Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break.

=> Lower the flame and allow to cook uncovered for 5 minutes.

=> Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.

=> Garnish with freshly chopped coriander leaves.

=> Serve hot with steamed basmati rice, rotis or naan.

Ginger Chicken

Ginger Chicken

Chicken cooked in simple and mild flavors with an extra ginger punch.
Ingredients :
-> 1 kg chicken
-> 4 tomatoes, medium size
-> 250 ml or 1 cup milk
-> 1 Tbsp salt, leveled or as to taste
-> 1 Tbsp red chilli powder, heaped
-> 1/2 tsp turmeric powder
-> 1 Tbsp coriander seeds (sabut dhaniya), leveled
-> 100 gm ginger (cut in julienne)
-> 3/4 cup oil
Ginger Chicken
Method :

-> In a blender, put roughly chopped tomatoes and milk. Blend till tomatoes are well blended and no chunks are left. Let it remain in the blender for now.

-> Heat oil in a cooking pot and add chicken in it. Stir fry till chicken starts turning white. Add salt and further stir fry till chicken completely turns white from pink.

-> Add red chilli powder, turmeric powder and coriander seeds powder. Mix well so that chicken is well coated with spices. Now pour the tomatoes and milk mixture.

-> In the same blender’s jug, put 1 1/2 cups water. Cover the lid and shake well so that the sides are washed.

-> Now pour this water in chicken and mix. Increase flame to high and bring a boil. Add in the ginger julienne. Mix, cover and cook on medium heat, stirring occasionally till chicken is cooked.

-> Remove cover and reduce water on high heat till the gravy gets a little thickened and leaves oil on sides.

-> Enjoy hot with chapati/bread .

Stir Fried Chilli Chicken

Stir Fried Chilli Chicken

Chef Nikhil Chib brings to you a quick oriental stir fried chilli chicken recipe. If you are a vegetarian you can substitute the chicken with some vegetables or tofu.
Ingredients :
-> 2-3 Tbsp oil
-> 4 cloves garlic, chopped
-> 3-4 red and green chillies, chopped
-> 1 cup chicken, cut into bite sized uniform pieces
-> 2 tsp chilli sauce
-> 4 tsp tomato puree
-> Soy sauce, a dash
-> 1 tsp sugar
-> 7-8 basil leaves
Stir Fried Chilli Chicken
Method :

-> In a pan add oil. Add chopped garlic, chillies. Saute.

-> Add the chopped chicken and let it cook for a minute. Coat the chicken with all the garlic and chillies. Add a little salt in that. Toss.

-> Once the chicken is almost cooked add chilli sauce, tomato puree, soy sauce and sugar. Cook till the sauce starts to reduce.

-> Add basil. Stir.

-> Serve.
Key Ingredients: Chicken, Vegetable Oil, Basil, Sugar, Soya Sauce, Tomato Puree, Green Chillies, Garlic

Bharwan Chicken Pasanda

Bharwan Chicken Pasanda

This one’s a winner on the table. Chicken breasts stuffed with a rich khoya-cheese mixture and drizzled with a luscious coconut-cashew sauce. An array of flavors!
-> 4 chicken breasts
-> 1 1/2 tsp ginger paste
-> 2 tsp garlic paste
-> 1/2 tsp yellow chilly powder
-> Salt to taste
-> 1/2 tsp cumin seed

For the Filling:
-> 1/2 cup khoya
-> 1/2 cup cheese, grated
-> 1/2 cup finely chopped onions
-> A handful of peeled pomegranate seeds
-> 2 Tbsp chopped coriander leaves
-> 1 Tbsp chopped chillies
-> 1/2 tsp of ginger
-> Juice of 1/2 lemon
-> Salt to taste

To cook the Chicken:
-> 1 Tbsp ghee
-> Few black cardamoms
-> 4-5 green cardamoms
-> Some cinnamon
-> Tiny piece of mace
-> A tiny handful of black pepper

For the Sauce:
-> 1/2 cup cashew nuts
-> 1/2 cup dessicated coconut powder
-> 1 Tbsp ghee
-> 1 cup onions, chopped fine
-> 2 tsp garlic paste
-> 1 tsp ginger paste
-> 1/2 cup whipped yogurt
-> Salt to taste
-> 1/2 tsp fennel powder
-> 1/2 tsp choti elaichi powder
-> 1 tsp yellow chilly powder
-> A pinch mace powder
-> A pinch nutmeg powder
-> 1/2 tsp black cardamom powder

Method :

-> Remove all the fat from the chicken breast. Now take a knife and beat it across. Use the blunt end of the knife to flatten the breast out. This is to be done only on the inside of the breast.
-> Mix in all the spices to marinate the chicken.
-> Coat the chicken well with the marinade.
-> Leave it to marinate for about 10 minutes.
-> Now in another bowl add the filling ingredients
-> Mix all well.
-> Now layout the chicken breasts on a flat surface and stuff it with the mixture.
-> Place the mixture at one end and tightly roll the chicken breast.

To cook the Chicken:
-> In a pan heat some ghee.
-> Add to it some black cardamom, green cardamom and all the other spices.
-> Once the spices begin to splutter add some water. (Just a little bit maybe a cup or so)
-> Gently lower the chicken pieces into this liquid, on the folded side so that it doesn’t open.
-> Cover it with foil paper and let it cook for a couple of minutes.
-> While the chicken is cooking you can make the sauce.

Bharwan Chicken Pasanda
For the Sauce:
-> In the meanwhile dry roast the coconut and cashew nuts.
-> Once done add it in a blender with some water and make a nice paste.
-> Heat some ghee in a pan, add the onions to it and let them brown.
-> Add the ginger-garlic paste and let it brown.
-> Once done add the yogurt and salt.
-> Once the yogurt starts to roast and the separation of fat happens, its time to add the cashew and coconut paste.
-> While this roasts add all the other spices and mix well.
-> Add about 1/2 cup water to adjust the consistency.
-> While this is simmering check on the chicken.
-> Add about 2 Tbsp of the chicken liquid into the sauce.
-> Once the chicken is cooked take it out on a plate
-> Once the curry gains the right thickness take it off the heat and pour it over the chicken.

Thai Chicken Yellow Curry

Thai Chicken Yellow Curry

A delicious yellow Thai curry with chicken. With the aroma of lemongrass, bamboo shoot and Thai ginger this recipe is sure to win hearts at the dinner table. Serve with plain steamed rice.
Ingredients :
=> 2 Tbsp peanut oil
=> 20 gm garlic, chopped
=> 150 gm namjai curry paste, yellow
=> 500 gm chicken leg boneless, sliced
=> 1000 ml (1 liter) coconut milk
=> 1/2 onions, diced
=> 40 gm fresh green aubergine diced
=> bamboo shoot sliced
=> 500 ml chicken stock
=> 20 pea aubergine
=> 2 fresh red chilly, chopped
=> 6 tbsp fish sauce
=> 1 tsp salt
=> 3 Tbsp sugar
=> 30 gm thai ginger
=> 6 kaffir lime leaf, torn
=> 30 gm lemon grass
=> 4 Tbsp lemon juice
=> 24 thai basil leaves
Thai Chicken Yellow Curry
Method :

=> Heat oil in wok. Add garlic. Saute till fragrant. Add curry paste and saute for 2 minutes.

=> Add chicken. Saute till 25 percent cooked. Add coconut milk (thin). Mix well.

=> Bring to boil. Reduce heat and add onion, aubergines, pea aubergines, bamboo shoot and stock.

=> Season with fish sauce, salt, sugar, lemon juice. Add red chilly, thai ginger, lime leaf torn and lemon grass.

=> Adjust the seasoning and finish with basil leaves.

Chicken Xacuti

Chicken Xacuti

A Goan chicken dish by Chef Alphonso Periera made with loads of masalas.

Ingredients :
-> 1 kg chicken
-> 1/4 tsp turmeric powder
-> 1 tsp salt

Paste one for marination:
-> 2 inches of ginger
-> 10 flakes garlic
-> 1/2 bunch coriander
-> 5 green chillies

Paste two for Xacuti masala:
-> 1 tsp groundnut oil
-> 2 sliced onions
-> 2 green chillies
-> 1 piece of 1 inch ginger
-> 5 flakes garlic
-> 1 grated large coconut
-> 1/2 bunch of coriander

Paste three of Xacuti Masala:
-> 2 inches cinnamon
-> 3 peeled cardamoms
-> 1 tsp aniseed
-> 1 tsp black pepper corn
-> 1 tbsp poppy seeds
-> 1 tbsp coriander seeds
-> 8-10 Kashmiri red chillies
-> 1 star anise
-> 1 maize flower
-> 1/4 piece nutmeg
-> 1/2 inch turmeric

-> 2 tsp groundnut oil
-> 2 sliced onions
-> 2 slit green chillies
-> 1/4 cup water

Method :

-> Add salt and turmeric powder to curry-cut chicken.

-> Add paste I of ginger, garlic, coriander, chillies and marinate for half an hour.
Chicken Xacuti
-> To make paste II, heat oil in pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.

-> Add 1 grated coconut and saute for another 5-7 minutes. Once onions are crispy, keep aside.

-> To make paste III, on a dry pan separately roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, maize flower, nutmeg, and turmeric.

-> Make Xacuti masala by grinding together paste II and III.

-> For the final preparation, heat oil in pan and add onions and green chillies.

-> After one minute add the marinated chicken pieces.

-> After two minutes add Xacuti masala and water. Cook for 10 minutes.

-> Serve hot with bread or rice.

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