Ingredients: • 2 whole Chinese cabbages • 1 Chinese radish (daicon) • 7 green Onions • 2 oz Parsley • 10 Cloves of Garlic • 1 oz of Ginger • 1/2 cup of shrimp sauce or fish sauce • 1/2 cup of ground red pepper • 1 tbsp salt • 1 tsp of Sugar • 1 Red Chilli pepper • Roasted sesame seeds • 1 cup of water Method: From the base of each cabbage, make deep cross cuts with a knife. Separate into 4 pieces. In about 4 litres of water, pour 3 cups of rock salt and mix well. Put cabbages in the salted water and let them steep

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Ingredients: • 2 whole Chinese cabbages • 1 Chinese radish (daicon) • 7 green Onions • 2 oz Parsley • 10 Cloves of Garlic • 1 oz of Ginger • 1/2 cup of shrimp sauce or fish sauce • 1/2 cup of ground red pepper • 1 tbsp salt • 1 tsp of Sugar • 1 Red Chilli pepper • Roasted sesame seeds • 1 cup of water Method: From the base of each cabbage, make deep cross cuts with a knife. Separate into 4 pieces. In about 4 litres of water, pour 3 cups of rock salt and mix well. Put cabbages in the salted water and let them steep

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Ingredients: • 1 whole leg – mutton/lamb • 3 large – Potatoes • 2 tbsp – Vinegar • 2 tsp – pepper • salt Method: Wash the lamb’s leg and make deep cuts on it. Rub it well all over with the salt, pepper and vinegar. Place it in a big oven-proof dish or pressure cooker and fry for some time till it gets slightly brown in colour. Add the potatoes and sufficient water and cook till the meat is tender. Continue roasting till the meat is nice and brown in colour, and the potatoes are roasted well. Recipe Courtesy: Anglo-Indian Recipes Recipe courtesy of Bridget White

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Ingredients: • 1 whole leg – mutton/lamb • 3 large – Potatoes • 2 tbsp – Vinegar • 2 tsp – pepper • salt Method: Wash the lamb’s leg and make deep cuts on it. Rub it well all over with the salt, pepper and vinegar. Place it in a big oven-proof dish or pressure cooker and fry for some time till it gets slightly brown in colour. Add the potatoes and sufficient water and cook till the meat is tender. Continue roasting till the meat is nice and brown in colour, and the potatoes are roasted well. Recipe Courtesy: Anglo-Indian Recipes Recipe courtesy of Bridget White

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Ingredients: • 750g – Chicken • 2 – Egg yolks • oil • 1/4 cup – Tomato sauce • 1/4 cup – dry red wine • 1/2 tsp – Worcestershire sauce • salt and pepper Method: Cut chicken into serving-sized pieces. Cut the meat away from the bones. Chop chicken into small pieces. Add it to the lightly beaten egg yolk and mix it well. Heat oil in pan and deep fry the chicken in batches until it is lightly brown in colour. Remove it from pan and drain it well. Drain the oil from the pan. Add wine, tomato sauce and Worcestershire sauce to the pan. Stir it over heat

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Ingredients: • 750g – Chicken • 2 – Egg yolks • oil • 1/4 cup – Tomato sauce • 1/4 cup – dry red wine • 1/2 tsp – Worcestershire sauce • salt and pepper Method: Cut chicken into serving-sized pieces. Cut the meat away from the bones. Chop chicken into small pieces. Add it to the lightly beaten egg yolk and mix it well. Heat oil in pan and deep fry the chicken in batches until it is lightly brown in colour. Remove it from pan and drain it well. Drain the oil from the pan. Add wine, tomato sauce and Worcestershire sauce to the pan. Stir it over heat

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Ingredients: • 250 g -dried fish (‘hogada’) • 125 g -‘Hak’ (‘karam sag’) or ‘bum’ • 1/2 cup -mustard oil • 1 tsp -red chilli powder • 1/2 tsp -salt • 1/2 tsp -turmeric • 1 pinch -asafoetida • 10 g – ‘vari masala’ or 1/2 tsp -garam masala Method: Cut the fins of dried Z1fish and scrape clean. Roast on a smokeless flame, or on live charcoals. Then wash and clean in hot water twice or thrice, and cut into pieces. Sort the ‘hak’ leaves, after discarding coarse stems, withered portions, and wash. If ‘bum’ is to be cooked with dried fish, cut into 3 inch or 4 inch length,

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Ingredients: • 250 g -dried fish (‘hogada’) • 125 g -‘Hak’ (‘karam sag’) or ‘bum’ • 1/2 cup -mustard oil • 1 tsp -red chilli powder • 1/2 tsp -salt • 1/2 tsp -turmeric • 1 pinch -asafoetida • 10 g – ‘vari masala’ or 1/2 tsp -garam masala Method: Cut the fins of dried Z1fish and scrape clean. Roast on a smokeless flame, or on live charcoals. Then wash and clean in hot water twice or thrice, and cut into pieces. Sort the ‘hak’ leaves, after discarding coarse stems, withered portions, and wash. If ‘bum’ is to be cooked with dried fish, cut into 3 inch or 4 inch length,

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Ingredients: • 1/2 kg – Beef • 3 – Onions (sliced) • 1 tbsp each – Ginger Garlic paste • Paste of 4 Shallots • 2 – split Green chillies • 1 tbsp – Red Chilli powder • 1/4 tsp – Turmeric powder • 1/2 tsp – Garam Masala powder • Salt to taste • 1/2 cup – water • 1/4 cup – oil • 2 sprigs – Curry leaves Method: Heat oil in a pressure cooker and saute the onions till brown. Add the pasted ginger, garlic and shallots and saute again till the raw smell disappears. Lower the flame and add in the powders. Mix well and add the

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Ingredients: • 1/2 kg – Beef • 3 – Onions (sliced) • 1 tbsp each – Ginger Garlic paste • Paste of 4 Shallots • 2 – split Green chillies • 1 tbsp – Red Chilli powder • 1/4 tsp – Turmeric powder • 1/2 tsp – Garam Masala powder • Salt to taste • 1/2 cup – water • 1/4 cup – oil • 2 sprigs – Curry leaves Method: Heat oil in a pressure cooker and saute the onions till brown. Add the pasted ginger, garlic and shallots and saute again till the raw smell disappears. Lower the flame and add in the powders. Mix well and add the

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Ingredients: • Dry Shrimps – 1 cup • Grated fresh Coconut – 1/2 cup • Chilli Powder – 1 tsp • Shallots/Onion sliced – 2 tsp • Curry leaves – 2-3 • Salt – To taste • Vinegar – 1/4 tsp Method: Fry the dry shrimps. Grind all the ingredients without adding water to a coarse paste. Excellent with rice. Recipe courtesy of Priya

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Ingredients: • Dry Shrimps – 1 cup • Grated fresh Coconut – 1/2 cup • Chilli Powder – 1 tsp • Shallots/Onion sliced – 2 tsp • Curry leaves – 2-3 • Salt – To taste • Vinegar – 1/4 tsp Method: Fry the dry shrimps. Grind all the ingredients without adding water to a coarse paste. Excellent with rice. Recipe courtesy of Priya

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Ingredients: • 1 kg – Mutton • 250g – Yoghurt • 1 tsp – Ginger Garlic paste • 1 tsp – Jeera and Onion paste • 2 large Onions • 2 tsp – Jeera • Salt • 1.5 tbsp – Red Chilli powder • 1 tsp – Turmeric powder • 1-2 tsp – Garam Masala powder • Oil for cooking • Onion rings and fresh coriander with a few Lime wedges for garnishing Method: Wash mutton well and cut into bite-size pieces. Marinate adding all ingredients except for onion rings, fresh coriander and lemon wedges for 1.5 hours. Then add about 3 tbsp oil in a pan and cook till done

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Ingredients: • 1 kg – Mutton • 250g – Yoghurt • 1 tsp – Ginger Garlic paste • 1 tsp – Jeera and Onion paste • 2 large Onions • 2 tsp – Jeera • Salt • 1.5 tbsp – Red Chilli powder • 1 tsp – Turmeric powder • 1-2 tsp – Garam Masala powder • Oil for cooking • Onion rings and fresh coriander with a few Lime wedges for garnishing Method: Wash mutton well and cut into bite-size pieces. Marinate adding all ingredients except for onion rings, fresh coriander and lemon wedges for 1.5 hours. Then add about 3 tbsp oil in a pan and cook till done

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Ingredients: • 1 – whole chicken, skinned and cut into medium pieces • 1 cup – thick Curd • 1/2 tsp – Turmeric powder • 1.5 tsp – Red Chilli powder • 1 tsp – coriander powder • 1 tsp – Cumin seeds • 1 tsp Ginger paste • 1 tbsp – Garlic paste • 2 to 3 – strands of Saffron (soaked in 1tbsp hot water) • 1 pinch – red color • 2 to 3 – big Onions (sliced) • 4 to 5 – peppercorns • 1 – big black Cardamom • 4 – green Cardamoms • 2 – Laung (cloves) • 1 – Star anise • 1 inch

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Ingredients: • 1 – whole chicken, skinned and cut into medium pieces • 1 cup – thick Curd • 1/2 tsp – Turmeric powder • 1.5 tsp – Red Chilli powder • 1 tsp – coriander powder • 1 tsp – Cumin seeds • 1 tsp Ginger paste • 1 tbsp – Garlic paste • 2 to 3 – strands of Saffron (soaked in 1tbsp hot water) • 1 pinch – red color • 2 to 3 – big Onions (sliced) • 4 to 5 – peppercorns • 1 – big black Cardamom • 4 – green Cardamoms • 2 – Laung (cloves) • 1 – Star anise • 1 inch

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Ingredients: • 1 kg – Mutton or beef, cut into cubes • 3 medium-sized potatoes, peeled and cut into quarters • 1 tsp – Turmeric powder • salt to taste • 2 medium-sized onions, finely chopped • 2 tbsp – oil • 1 tsp – Garlic paste • 1 tsp – Ginger paste • 1 tsp – cumin powder • 1 tsp – coriander powder • 1/2 tsp – pepper powder • 2 tsp – chilli powder • 1 tbsp – Vinegar • 2 tomatoes, chopped Method: Marinate the meat with salt and turmeric and keep aside for 10 minutes. Heat oil in a pan or pressure cooker and saute the

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Ingredients: • 1 kg – Mutton or beef, cut into cubes • 3 medium-sized potatoes, peeled and cut into quarters • 1 tsp – Turmeric powder • salt to taste • 2 medium-sized onions, finely chopped • 2 tbsp – oil • 1 tsp – Garlic paste • 1 tsp – Ginger paste • 1 tsp – cumin powder • 1 tsp – coriander powder • 1/2 tsp – pepper powder • 2 tsp – chilli powder • 1 tbsp – Vinegar • 2 tomatoes, chopped Method: Marinate the meat with salt and turmeric and keep aside for 10 minutes. Heat oil in a pan or pressure cooker and saute the

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Ingredients: • Chicken joints (legs and breast pieces) – 1 kg • Kashmiri chilli powder – 2 tsp (or to taste) • pepper Corns – 1/2 tsp • Ginger – 4 cm • Garlic – 1 big (whole) • Cloves – 3 • Cinnamon – 2 pieces • black Cardamoms – 2 • fennel – 1/2 tsp • Turmeric powder – 1/2 tsp • Lime juice – 3 tbsp • salt To taste • oil – 4 tbsp Method: Clean the chicken joints and make deep cuts on them. Grind all the Masala ingredients together, mix with lime juice salt and oil. Apply on chicken and marinate for 3-4 hrs or

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Ingredients: • Chicken joints (legs and breast pieces) – 1 kg • Kashmiri chilli powder – 2 tsp (or to taste) • pepper Corns – 1/2 tsp • Ginger – 4 cm • Garlic – 1 big (whole) • Cloves – 3 • Cinnamon – 2 pieces • black Cardamoms – 2 • fennel – 1/2 tsp • Turmeric powder – 1/2 tsp • Lime juice – 3 tbsp • salt To taste • oil – 4 tbsp Method: Clean the chicken joints and make deep cuts on them. Grind all the Masala ingredients together, mix with lime juice salt and oil. Apply on chicken and marinate for 3-4 hrs or

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Ingredients: • Boneless Chicken pieces – 1/2 kg • Onion (medium sized) – 6 (cut into small pieces) • Garlic – 1/2 of the quantity of Onions (cut into small pieces. • Tomato sauce – 1 bottle • Hot sauce – 1 bottle • Chilli powder – 2 tsps • Turmeric powder – a pinch • Salt – a little • Yogurt – 1/2 tsp Method: Cut the chicken into small pieces, add chilli powder, turmeric powder, salt and a little curd. Mix it. Heat oil in a pan and fry the chicken pieces till golden brown. The pieces should not be crispy. Now, in the same pan, with the leftover

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Ingredients: • Boneless Chicken pieces – 1/2 kg • Onion (medium sized) – 6 (cut into small pieces) • Garlic – 1/2 of the quantity of Onions (cut into small pieces. • Tomato sauce – 1 bottle • Hot sauce – 1 bottle • Chilli powder – 2 tsps • Turmeric powder – a pinch • Salt – a little • Yogurt – 1/2 tsp Method: Cut the chicken into small pieces, add chilli powder, turmeric powder, salt and a little curd. Mix it. Heat oil in a pan and fry the chicken pieces till golden brown. The pieces should not be crispy. Now, in the same pan, with the leftover

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Posted in Non Vegetarian