Recipe

Ingredients Of Peri Peri Chicken Satay

• 200 gms boneless skinless chicken thigh (trimmed)
• to taste salt and pepper
• 100 gms yogurt
• 5 gms chilli powder
• 25 gms ginger garlic paste
• 5 gram coriander leaves
• oil to fry
• 50 gms peri peri sauce
• 100 gms potato fries

How to Make Peri Peri Chicken Satay

• 1.Soak the skewers for at least 60 minutes or more totally submerged in water before using it to prevent burns. You may skip this part if pan grilling.
• 2.Marinate thigh chicken with yogurt, chilli powder, ginger garlic paste, peri peri sauce, salt and pepper.
• 3.Refrigerate and use when ready. You may make this a day or more ahead of time.
• 4.Place in a zip lock bag, or sealed containers and refrigerate for at least 2 hours, preferably overnight.
• 5.When ready to grill. Using tong remove excess marinates and reserve.
• 6.Pre heat grill to medium- high heat.
• 7.Place chicken over medium heat, and then brush with oil to prevent chicken from sticking. Grill for about 10 to 15 minutes, rotating from sides for even cooking. Keep an eye on it -- if they are browning too quickly, turn the heat down.
• 8.Grill in batches if you have a small grill. Transfer the skewers to a platter.
• 9.In a small saucepan simmer the remaining peri peri marinade and the one from the chicken for about 7 minutes.
• 10.Serve with chicken, heat oil and prepare the potatoes fries, serve as a bed for chicken.

Ingredients Of Quinoa Risotto With Mushroom

• 1 Cup Quinoa
• 1 Tbsp Olive oil
• 1 tsp Garlic, chopped
• 2-3 Pieces Mushroom (button mushroom, shiitake & wild)
• 1 tsp Thyme, chopped
• 1 tsp Parsley, chopped
• 2 Cups Water
• 2 Tbsp Onion, chopped
• To taste Salt
• To taste Black Pepper

How to Make Quinoa Risotto With Mushroom

• 1.Bring 2 cups salted water to boil and add 1 cup quinoa, reduce heat to medium, cover, and simmer until tender and water is absorbed, about 15 minutes. keep aside.
• 2.Heat 1 tablespoon olive oil in large skillet & add 2 tablespoon chopped onion and sauté until soft and pink. Add 1 teaspoon chopped garlic & cook.
• 3.Process 3 types of mushroom (button mushroom, shiitake & wild) and cut into small dices. Add the mushrooms and saute till cooked.
• 4.Add 1 teaspoon chopped thyme and the cooked quinoa and mix well.
• 5.Season with salt and crushed black pepper to taste.
• 6.Add 1 teaspoon chopped parsley and mix all together. Serve piping hot.

Ingredients Of Kalmi Kebab

• 500 Gram Chicken thigh leg
• 1/4 cup Yogurt
• 1 tsp Ginger-garlic paste
• 1/2 tbsp Lemon juice
• 1/4 tsp Turmeric powder
• 1/2 tsp Caraway seeds
• 4 tsp Cashew nut powder
• 1/2 tsp Green cardamom powder
• 1/4 tsp Black pepper (crushed)
• 1/4 cup Fresh cream
• Refined oil

How to Make Kalmi Kebab

• 1.Take yogurt in a bowl. Add ginger garlic paste, lemon juice, turmeric powder with cashew nut powder and mix it well.
• 2.Add cardamom powder, crushed peppercorns, caraway seeds and cream and mix well with the above paste.
• 3.Afterwards take chicken coat it well, place in refrigerator to marinate for 24 hours.
• 4.Heat oil in a pan. Take chicken, place on it and fry till turns golden in colour. Flip and cook other side too for at least 10-12 minutes.
• 5.Lastly, serve hot with mint chutney, pickled onions and side salad.

Ingredients Of Oats And Chicken Porridge

• 2 boneless chicken breasts
• 1 cup rolled oats
• 1 Tbsp oil
• 1 tsp cumin seeds
• 3 bay leaves
• 1 Tbsp finely chopped ginger
• 1 Tbsp crushed garlic
• 2 green chillies, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp black pepper powder
• Salt to taste
• 6-8 fresh coriander sprigs
• 1/2 cup browned onions + for garnishing
• 1 Tbsp butter
• 1 lemon, juice

How to Make Oats and Chicken Porridge

• 1.Cut chicken into small pieces.
• 2.Heat oil in a non-stick pan, add cumin seeds, bay leaves, ginger and garlic and sauté for a minute.
• 3.Add green chillies and chicken pieces and mix well.
• 4.Add oats, turmeric powder, red chilli powder, black pepper powder and salt and mix well.
• 5.Add 2 cups water and mix well.
• 6.Cook till chicken is done.
• 7.Finely chop coriander sprigs.
• 8.Add browned onions, butter and lemon juice to the pan and mix well. Add coriander leaves and mix well.
• 9.Add egg whites and mix well. Cook for 3-4 minutes.
• 10.Transfer the porridge into a serving bowl, garnish with browned onions and serve hot.

Ingredients Of Sindhi Kadhi

• 1/4 cup oil
• 1/4 tsp asafoetida
• 1 Tbsp coriander seeds-crushed coarse
• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 7-8 curry leaves
• 1 Tbsp ginger-finely chopped
• 1/4 cup gram flour
• 1 Tbsp salt
• 1/2 tsp turmeric powder
• 2-3 green chillies-slit
• 1/4 tsp chilli powder
• 5 cups water
• 2 cups mixed vegetables-cut small
• 1 cup tomato-grated
• 4-5 pieces kokum
• 2 Tbsp chopped coriander leaves

How to Make Sindhi Kadhi

• 1.In a heavy-based pan, heat oil, add asafoetida, coriander seeds, fenugreek seeds, mustard seeds, cumin seeds and curry leaves.
• 2.Fry till the seeds splutter and then add the ginger and sauté over high flame to a light brown colour.
• 3.Mix in the gram flour and sauté till the mixture tends to collect together.
• 4.Add salt, turmeric, green chillies and chilli powder and mix well.
• 5.Gradually add water, stirring continuously so that no lumps are formed. Bring to a boil.
• 6.Add tomatoes and blend well. Stir-in the mixed vegetables and kokum, simmer till the vegetables are cooked through.
• 7.Serve garnished with coriander leaves.

Ingredients Of Sooji Dhokla

• 1 Cup Sooji
• 1/2 tsp Sugar
• 1/2 tsp Ginger paste
• 1/2 tsp Green chilli paste
• 1 tsp Salt
• 1 Tbsp Oil
• 1/2 Cup Sour curd
• 1/2 Cup Water
• 1 tsp Fruit salt or baking soda

• For the Tadka:
• 1/2 tsp Rai
• 4-5 Curry leaves
• 2-3 Green chillies (slit)
• 1 Tbsp Oil
• Coriander
• Coconut

How to Make Sooji Dhokla

• 1.Mix the suji, ginger paste, chilli paste, salt, sugar and oil and beat in the curd.
• 2.Beat till smooth. Add the water and mix well again.
• 3.Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.
• 4.Steam for 20 minutes. Remove the tin from the steamer and keep aside.
• 5.Heat the oil for the tadka, add the rai, curry leaves and green chillies.
• 6.Saute till slightly colored, and add 1/4 cup water.
• 7.Cut the dhokla into desired sized pieces and pour the tadka over.
• 8.Garnish with the coriander and coconut and serve.

Ingredients Of Chicken Do Pyaaza

• For the Chicken:
• 1 Kg Chicken
• 2 Onions
• 2 tsp Garlic paste
• 1 tsp Ginger paste
• 1 Tbsp Red chilli powder
• 1 1/2 Tbsp Desi ghee
• 2 1/2 tsp Garlic and ginger paste
• 2 Tomatoes
• 1 Cup Yogurt, small
• 1 Tbsp Turmeric powder
• 1 Tbsp Coriander powder
• 1 Tbsp Cumin powder

• For Garnishing:
• 3 Tbsp Cream
• 1 Tbsp Coriander leaves
• 1 Tbsp Mint leaves
• 1 Tbsp Kasoori methi
• 1 Tbsp Green chillies, chopped
• Salt

How to Make Chicken Do Pyaaza

• Prepare Garam Masala:
• 1.Mix green cardamom powder, mace powder, clove powder, cinnamon powder and black cardamom powder.

• Prepare Chicken:
• 1.Cut chicken into even size pieces and marinate with garlic paste, ginger paste, salt and some red chilli powder.
• 2.Finely chop one onion and cut the other into large pieces. Blend tomatoes to make a puree.
• 3.Heat desi ghee in a pan. Add garlic and ginger paste.
• 4.When it turns brown, add chopped onions and cook till it turns golden brown. Now add tomato puree and salt.
• 5.Take some yoghurt in a bowl, add turmeric and red chilli powder and mix it well. Add this mixture to the tomato puree and cook for some time.
• 6.Add coriander powder, cumin powder, the marinated chicken, the onion cut into large pieces, water and garam masala.

• For Garnishing:
• 1.Heat cream, coriander leaves, mint leaves, green chillies and kasoori methi. Add to the chicken and serve hot.

Ingredients Of Malabar Fish Biryani

• 1 kg seer fish
• 1 kg onions
• 100 gm green chillies
• 70 gm garlic
• 70 gm ginger
• Juice of 2 lemons
• 1 cup coriander leaves
• 1 cup yoghurt
• Salt to taste
• 1 kg rice (kaima rice is best)
• 3 Tbsp ghee
• 1 cup cooking oil
• ½ kg tomatoes
• 1 tsp turmeric powder
• 2 Tbsp cashew nuts broken
• 2 Tbsp raisins
• 4 glasses water (in proportion to the number of cups of rice)
• 3 pods cardamom
• 3 cinnamon sticks
• A pinch of garam masala

How to Make Malabar Fish Biryani

• 1.Take 250 gm onions and cut them into thin slices. Heat oil and 1/2 cup ghee in a pan, and fry the onion till golden brown. Fry cashew nuts and raisins and keep aside.
• 2.Apply turmeric powder with enough salt and little water on the fish.
• 3.Heat 2 tablespoons oil in a frying pan. Lightly fry the fish till half done and keep aside.
• 4.In a heavy-bottomed vessel, heat 3 tablespoons of oil. Grind the remaining onion in a blender with 1/2 cup water. Add this onion mixture to the hot oil.
• 5.Meanwhile crush ginger, garlic and chillies. Add this paste to the onion mixture. Stir well for 3-4 minutes.
• 6.Add tomatoes, yoghurt and salt. Cook for some time till the water evaporates. Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside.

• For the Rice:
• 1.Heat ghee in a non-stick vessel. Add 1/2 chopped onion, cardamoms and cinnamon. Immediately add the washed rice (drain without any water).
• 2.Add boiled water (1:2 ratio) and salt and cook on high flame till the water is absorbed by the rice.
• 3.Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the rice.
• 4.Now take a heavy bottomed vessel and add the cooked rice in one layer at the bottom. Add a few spoons of the fish masala. Toss some fried onion, nuts and raisins and a little garam masala powder and cover with a rice layer.
• 5.Layer it up, finishing with the garnishes on top.
• 6.Take a napkin (radius of the vessel), dampen it with water and a little rose water, and cover the vessel.
• 7.Put the biryani on dum for 1 hour with light heat for the flavours to develop. Serve hot.

Ingredients Of Vegetable Pakoda

• 40 Gram Carrot
• 40 Gram Potato
• 40 Gram Onion
• 40 Gram Capsicum
• 120 Gram Besan
• 20 Gram Corn flour
• 40 Gram Mint chutney
• 1 piece Banana leaf
• 40 Ml Sun flower oil
• 1 Gram Chat masala

How to Make Vegetable Pakoda

• 1.Mix all the vegetables with the Besan batter.
• 2.Put into deep fried net all together and fry till golden brown.
• 3.Remove and cut into small pieces, toss with chat masala.
• 4.Serve with mint chutney.

INGREDIENTS

Ingredients Of Paneer Methi Satay

• For the Marinade
• 1 cup low fat yoghurt
• 1 Tbsp Bengal gram flour (besan)
• 1 Tsp ginger garlic paste
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp garam masala powder
• 1/2 tsp black pepper powder
• 2 Tbsp coriander and green chilli paste
• 1 tsp Kasoori methi
• Salt to taste
• For the Satay
• 1 cup low fat paneer, cut into cubes
• 1/2 cup bell peppers, cubed
• 1/2 cup onions, cubed
• 1 tsp olive oil

How to Make Paneer Methi Satay

• 1.1. Mix all the ingredients of the marinade in a bowl. Combine the paneer, bell pepper cubes, onion cubes and mix into the marinade. Be careful while tossing it and do not mix vigorously otherwise the paneer cubes will break. Set aside for 25-30minutes.
• 2.2. Now start skewering. Place a piece of Bell pepper, onion, 2 paneer cubes and again bell pepper cube on a satay stick.
• 3.3. Repeat the same process and make the rest of the satays.
• 4.4. On a medium flame, place a non-stick pan, grease it with 1/2 tsp oil and place half of the satay sticks on it till the paneer and veggies turn slightly brown in color.
• 5.5. Repeat the same step for the rest of the satays.
• 6.6. Serve fresh with some mint coriander chutney.