Instant Chili Pickle

Jalapenos - around 10, remove the stem, wash and dry well
Mustard Oil - 1/4 cup
Mustard Seeds or Paanch Phoron - 1/4 tsp
Rock Salt - 1/2 tsp
Hing / Asafoetida - a pinch
Coarsely Crushed Yellow Mustard and Fenugreek Seeds - 2 tbsp.
Yellow Mustard Powder - 1/2 tsp
Turmeric - a pinch
Red Chili Powder - 1/4 tsp (optional)
White Vinegar - 3 to 4 tbsp.
Jaggery / Gur - 2 tsp

Cut the jalapenos into thick roundels

Heat mustard oil in a sauce pan. Add the mustard seeds or paanch phoron. Add a pinch of Hing.

Then add the jalapenos, crushed mustard and fenugreek seeds. Cook for a minute.

Add salt, jaggery, red chili powder, turmeric, mustard powder, vinegar and mix well and cook for a minute more.

Remove from heat, cool and transfer to a glass bottle. Store it in the refrigerator.

Adapted from http://kichukhonn.blogspot.com/2015/04/is-teacher.html

Fish in Yogurt Gravy

Fresh Fish Steaks / Fillets  - 5 (I used red snapper here)
Oil - 2 tbsp, if possible use mustard oil
Green Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 4
Bay Leaf - 1
Dried Whole Red Chilies - 2
Red Onion - 1 small, finely grated
Plain Whole Milk Yogurt - 1 cup
Water - 1/2 cup
Gramflour / Besan - 1 tbsp
Turmeric Powder - 1 tsp (reduce the quantity if you want a light yellow gravy)
Green Chili - a couple, depending on your taste
Salt
Raw Sugar - 1/2 tsp

Apply a little bit of turmeric and salt to the fish pieces. Heat a skillet with a little mustard oil and shallow fry the fish steaks till light brown on both sides. Keep aside.

Beat the yogurt well. Add a tbsp of besan, salt, sugar, turmeric, mix well and keep aside

Heat a heavy bottomed pan. Add mustard oil and once the oil is hot, add cardamom, cinnamon, cloves, bay leaf and dried reed chili. Then add the grated onion and cook on low fire till the onion begins to caramelize.

Remove the pan from the heat and keep aside for a few minutes. Slowly add the yogurt mixture and  green chilies and bring the pan back to low heat. Gradually increase the heat and cook on medium heat till the gravy reaches desired consistency. Add the fried fish steak and simmer for a minute more. You could also reduce the gravy considerably and make it a dry curry.

Serve hot with steamed rice.

Adapted from http://kichukhonn.blogspot.com/2011/02/doi-maach-rohu-fish-in-yoghurt-gravy.html

Kanta Chorchori

Mix of Fish Bones & Head
Mustard Oil - 2 tbsp.
Onion - 1, thinly sliced
Ginger - 1/2 inch, grated
Potato - 1 thinly sliced
Green Chili - 2 chopped
Tomato - 1, thinly sliced
Raw Sugar - 1/2 tsp
Salt
Coriander Cumin Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Turmeric - 1 tsp
Steam the bones lightly to half cook them. Alternatively the bones can be kept raw. It will only increase the cooking time a little.
Heat a tbsp. of mustard oil till smoking hot in a cast iron pan. Add the bones and fish head, sprinkle some salt and turmeric and cook till they are done. Remove and keep aside.
Heat the remaining oil in the pan. Add sliced onion, green chili and ginger. Cook for a few minutes and then add the sliced potato. Cook on medium high heat till the potatoes are almost done.
Add sliced tomato, salt sugar, turmeric, red chili powder, cumin and coriander powder and mix well. Cook till the tomato gets mushy. (Instead of tomato and the other spices you can also use fresh mustard paste, salt  and turmeric. This will give a totally different taste).
Add the fish bones and mix. Cook for a few minutes more. Sprinkle chopped cilantro on top and serve hot.

Fried Pompano Fish

Pompano - 1, cut into 3 steaks
Vinegar - 1 tsp
Ginger - 1/2 inch,
Garlic - 2 pods
Turmeric - 1/4 tsp
Onion - 2 tsp, grated
Cayenne powder - a pinch
Tamarind extract / Lemon Juice - 2 tsp
Pink Salt
Brown Rice Powder - 1 tbsp
Semolina - 1 tbsp.
Oil for shallow frying the fish

Add a tsp of vinegar to the fish steaks and keep aside for a few minutes..

Make a paste of ginger, garlic, onion, turmeric, cayenne powder, tamarind extract, salt. Discard the vinegar, wash the fish and apply the prepared paste well all over the fish pieces and marinate overnight or for at least an hour in the fridge.

Heat oil in a cast iron skillet. Roll the pieces first in brown rice powder and then in semolina and pan fry on both sides till they are fully cooked and crisp on the outside.

Oven Roasted Vegetables

Mixed Vegetables - Any combination of  Red onion, White Sweet Potato, Carrots, Cauliflower, Broccoli, Bell Peppers, Brinjal, Butternut Squash, Zucchini, Tomato

Garlic - 3 to 4 cloves, minced
Olive Oil - 2 tbsp.
Dried Herbs - Mix of Thyme, Rosemary, Oregano, Basil or any one of them
Salt & Pepper

Preheat the oven to 400 F.

Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch).

Place the vegetables into a baking dish. Season with salt, pepper, minced garlic and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently.

Put the dish/tray in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven and very gently stir the vegetables so that the ones at the bottom come to the top.

Towards the end of the cooking process, stir a second time. Remove from the oven and let cool slightly. Check for seasoning and serve.

 

 

 

 

Sauteed Radish Greens

Red Radish - 1 bunch, with the greens
Oil - 2 tsp
Garlic - 4 cloves, minced
Dried Red Chili - 1
Turmeric - a pinch
Salt
Roadted Peanuts - a handful (optional)

Cut away the radish from the bunch. Wash well and grate using a box grater. Keep aside.

Soak the radish greens in a big bowl of water for a couple of minutes to remove sand and dirt. Remove from the bowl and wash under running water. Chop the greens along with the stems and keep aside.

Heat a pan and add the oil. Immediately add the garlic and dried red chili. Once the garlic starts to brown, add the grated radish.

Stir fry on high heat till the radish starts to brown.

Then add the greens, turmeric and salt. Cook for a minute till the greens wilt. Add peanuts, mix well and remove from heat.

Serve hot.

Shrimp Biryani

Basmati Rice - 1 cup
Water - 2 cups
Oil - 2 tbsp.
Shahi Jeera / Caraway Seeds - 1/2 tsp
Green Chilies - 3, slit
Vegetables - a mix of potatoes, cauliflower, carrots, cut into 2 inch lengthwise
Turmeric - 1/2 tsp
Red Chili Powder - 1/4 tsp
Yogurt - 1/2 cup
Homemade Biryani Masala - 2 tsp
Fresh Mint Leaves / Pudina / Dried Mint leaves
Shrimp - 15 to 20
Boiled Eggs - 2 (optional)
Red Onion - 1 small, thinly sliced
Roasted Cashewnuts, Golden Raisins or Soaked Almonds - a handful (optional)

Cook the rice with water till done. Do not overcook the rice. Fluff with fork and keep aside to cool down.

Heat a tbsp. of oil in a pan. Add the sliced onion and cook on medium heat till the onion caramelizes.

Heat 1 tsp of oil in a large pan. Add the boiled eggs, a little turmeric, red chili powder and salt. Toss on all sides till the eggs become golden brown. Remove and keep aside. Add the shrimp and cook till done. Remove and set aside.

In the same pan, add some more oil and the shahi jeera. Then add all the vegetables, little turmeric, salt and green chilies. Cook on medium high till the vegetables are almost done.

Beat the yogurt well and add the biryani masala and mint to it. Remove the pan with the vegetables from heat and add the yogurt.

Cook on low heat for a few minutes. Then add the cooked rice and mix well.

Add cooked shrimp and egg and mix together. Sprinkle fried onions and nuts on top and serve hot with cucumber raita/salad.

Green Papaya Curry with Fresh Coconut

Raw Papaya – half, peeled and cut into small cubes
Potato – 1 small, peeled and cut into cubes (optional)
Water – 2 cups
Turmeric – 1/4 tsp
Red Chili Powder – a pinch
Salt
Fresh Coconut – ¼ cup, made into a paste with little water

Coconut Oil – 1 tbsp
Mustard Seeds – ½ tsp
Curry Leaves – 4
Green Chili – 3
Some grated ginger and coriander powder can also be added.

Place the papaya cubes, potato cubes (if using), water, turmeric, red chili powder and salt in a pot and bring to a boil.

Reduce and cook on low heat till the papaya is half cooked. Add the coconut paste and cook till the papaya is soft.

 
In a small pan, heat coconut oil. Add mustard seeds. Once the seeds begin to pop, add the curry leaves and green chili and pour the oil over the papaya curry.


Alternatively, to speed up, it can be cooked in a pressure cooker. Temper the oil with spices and then add papaya and potato,  2.5 cups of water and cook on medium low heat for 2 whistles or for 2 minutes after the full pressure is reached.

Serve hot with steamed brown rice and dal.

 

Adapted from http://malluspice.blogspot.com/2007/12/green-papaya-curry.html

 

Veggie Quinoa with Poached Egg

Quinoa - 1/2 cup
Water - 1 cup
Olive Oil - 1 tbsp.
Garlic - 2 cloves, grated
Ginger - 1 inch - grated
Gren Chili - 2, thinly chopped
Mixed Vegetables - Broccoli, Carrots, Green Beans - chopped into small pieces
Green Peas - a handful
Turmeric - a pinch
Rock Salt
Roasted Peanuts - a handful (optional)
Organic Eggs - 2
Vinegar - 1/2 tsp
Salt and Pepper for the eggs

Place the quinoa in a large sieve and wash it well under running water. Take a saucepan, add a cup of water to the washed quinoa and bring it to a boil. Reduce the heat and cook till the water is evaporated. Fluff with a fork and keep aside.

Add water to half fill the saucepan and bring to a boil. Reduce heat and add the vinegar. Break an egg in a small container and carefully slide it into the saucepan. Repeat with the other egg. Cook for 4 minutes (for a soft yolk) and remove with a slotted spoon to drain any water. Sprinkle salt and pepper and keep aside.

Heat a large pan and add olive oil, grated ginger, garlic and the green chilies. Saute for a minute.

Then add all the vegetables except frozen peas and mix well. Sprinkle some rock salt and turmeric and cook on medium high heat. When the vegetables are half cooked, add the frozen peas and peanuts. Continue to cook till the vegetables are done but still slightly crunchy.

Mix the quinoa with the vegetables. Serve with a poached egg on top.

Singapore Noodles

 

Thin Rice Noodles - a fistful
Olive Oil - 2 tsp
Peanut Oil - 1 tbsp
Garlic - 3 cloves, thinly sliced
Ginger - 1 inch, grated
Yellow Onion - 1/2, thickly chopped
Green Chili - 2, chopped
Thinly Chopped Mixed Vegetables - carrots, green beans, cabbage, capsicum,
Curry Powder - 1/2 tsp
Soy sauce - 1 tbsp.
Fish Sauce - 1 tsp
Organic Eggs - 4
Sriracha Hot Sauce - 1/4 tsp
Shrimp - 1/2 lb along with a sprinkle of turmeric and red chili powder

Boil 4 cups of water to boil in a large pan. Switch off the burner and add the rice noodles. Leave it for a few minutes and strain it out. Separate the strands with a fork and keep aside

Heat a skillet, add a little olive oil and scramble the eggs with a little salt, pepper and hot sauce. Keep aside. Add a couple of tsp of olive oil and the shrimp. Sprinkle a little salt, turmeric and red chili powder. cook for a few minutes till the shrimp is just done. Keep aside.

Heat 1 tablespoon of peanut oil in a wok. Once the oil is very hot, add the chopped garlic, ginger, green chilies and sliced onion. Cook for a minute.

Then add in the vegetables and stir fry on very high heat. Mix half tsp of curry powder. The trick is not to overcook the vegetables, they should remain crunchy. After 3 to 4 minutes, when the vegetables are almost cooked, add the noodles and add a tablespoon of soy sauce and fish sauce and salt to taste.

Add the scrambled eggs and the cooked shrimp. Stir for a bit more time on a high flame so that a few strands of noodles become a bit crunchy. Serve hot.

Fish Croquette / Machher Chop

Fresh Trout or Tilapia Fillet - 1 lb (lightly steamed with a little salt and turmeric)
Yukon Gold Potato - 1 (lightly sleamed with the fish fillet), cooled and grated
Red Onion - 1, finely chopped
Garlic - 3, minced
Green Chili - 2, finely chopped
Ginger - 1 inch, grated
Oil - 1/2 tbsp
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Homemade Garam Masala Powder - 1 tsp
Salt
Sugar - 1 tsp
Cilantro - a handful, chopped
Raisins - a handful
Roasted Peanuts - a handful
Lemon Juice - half lemon

Egg - 1
Salt- a pinch
Red Chili powder - a pinch
Whole Wheat Bread Crumbs or Coarse Corn Meal - 1/2 cup
Peanut oil for shallow frying

Heat oil in a pan. Add the minced garlic cloves. Immediately, add the chopped onion and green chilies and cook on medium low heat till the onion gets soft and starts to caramelize. For better taste, this has to be done on low heat and till the onion begins to get brown and slightly crispy. In between, when the onion is half cooked, add the grated ginger.

Now add the mashed potato, mashed steamed fish, salt, sugar, turmeric, red chili powder, garam masala powder and cook on low fire for 5 to 10 minutes till the mixture comes together as a smooth dough. Mix the chopped cilantro, lemon juice, peanuts and raisins and keep aside to cool down.

Heat a cast iron pan and add some oil for shallow frying. Beat the egg with salt and red chili powder.

Take a small ball of mixture, press it a little to form a patty. Dip it in the egg wash, roll in bread crumbs/corn meal and shallow fry till golden brown on both sides. Serve with raw onion, ketchup and mustard sauce.

Chingri Bati Chorchori

Fresh Shrimp - 10 to 20 (depending on the size), peeled and deveined
Potato - 1 big, cut into small cubes
Mustard Oil - 2tsp + 1 tbsp after it is cooked
Yellow Onion - 1 , chopped
Turmeric - 1/2 tsp
Red Chili Powder - 1/4 tsp or you can use a few green chilis
Mustard powder - 1/2 tsp
Salt
Whole Garam Masala - 1 cinnamon, 2 cloves, 1 green cardamom
Ginger and Garlic - 1 tsp (minced)
Water - 1/2 cup
Cilantro - a handful chopped, for garnishing

You can also add a mix of other vegetables like eggplant, butternut squash, etc and/or  omit the shrimp altogether.

Mix everything together in a pan. Cover with a lid tightly and cook on slow fire till the vegetables are cooked and the gravy is thick.

Add the remaining mustard oil on top, mix well, sprinkle chopped cilantro and serve hot with steamed rice.

Simple Potato Curry with Nigella Seeds / Kalo Jeera diye Alur Tarkari

Yukon Gold Potatoes - 3 big, cut into small cubes
Oil - 1 tbsp. (mustard oil, if available)
Nigella Seeds / Kalo Jeera - 1/2 tsp
Green Chili - 4, chopped
Tomato - 1 small, chopped (optional)
Curry Powder - 1/2 tsp (optional)
Turmeric - 1/4 tsp
Salt
Water - 3 to 4 cups
Cilantro - a handful



Heat a deep pan. Add oil and the nigella seeds and green chilies.

Then add the cubed potatoes and turmeric. Mix well and cook on medium high for a couple of minutes.

Add chopped tomato (if using), curry powder, water and salt, cover and cook for around 15 to 20 minutes, till the potato cubes are soft and almost breaking apart and the gravy becomes slightly thick and soupy.

Add chopped cilantro and mix well. Serve hot with luchis/puris/deep fried indian bread.

Shrimp Curry

Fresh Shrimp - 10 to 15 medium sized ones
Mustard Oil / Olive Oil - 3 tbsp.
Garlic Cloves - 4, finely chopped
Ginger - 1 inch, grated
Green Chili - 2, finely chopped
Onion - 1 medium sized, finely chopped
Homemade Tomato Paste - 2 tbsp.
Turmeric - 1/2 tsp
Cayenne Pepper - a few pinches
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cinnamon Powder - 1/2 tsp
Turbinado Sugar - 1/2 tsp
Salt
Water - 1 cup
Cilantro for garnishing


Heat mustard oil in a pan. Add the grated ginger, garlic and green chili. Toss for a few seconds.

Then add the chopped onion and 1/2 tsp sugar. Cook on medium low till the onion caramelizes.

Add tomato paste, turmeric, cayenne, cumin, coriander, cinnamon and cook for a few minutes.

Now add the shrimp and cook for a minute more.

Add a cup of water, salt and mix everything well. Cook till the shrimp is done and the gravy thickens. Remove from heat, sprinkle chopped cilantro and serve hot with steamed rice or roti.

Instead of shrimp, we can add a few poached eggs to the same curry base to make a vegetarian dish.

Pickled Chili Peppers

Red, Green & Yellow Chili Peppers / Jalapenos - 8, cut into thin rounds

Carrot - 1/4, peeled and thinly sliced

Red onion - 1/4, thinly sliced

Rice / White vinegar - 1 cup

Water - 1 cup

Garlic - 1 clove, peeled and lightly crushed

Sea salt - 1 tbsp.

Sugar - 1 tbsp

Dried oregano - 1/2 tsp

Black peppercorns - 10, lightly crushed

Bay leaf - 1

 

Heat the vinegar in a steel saucepan with the water, garlic, salt, sugar, oregano, peppercorns, and bay leaf until simmering, and the salt and sugar are dissolved.

Add the chilies, carrots, and onions. Cook in the pan for a minute, then cover, remove from heat, and let it stand for 15 minutes.

Pour the mixture into jars, close them, and refrigerate until ready to serve.

Storage: The pickles will keep for at least a month in the refrigerator, and will start to lose kick after that.

Adapted from http://www.davidlebovitz.com/2014/10/pickled-jalapeno-chile-recipe/