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 Prawns with Curry Leave (Jhinga kari patta)
Mix the step I ingredients in a blow. Keep aside for minimum of 15 minutes to a maximum of 1 hour.
Heat the mustard oil (step II) in a pan on high heat till it starts smoking. Reduce heat until smoking stops and oil reaches medium temperature. Add mustard seeds; stir. Add garlic and continue to stir until light golden brown.
Add curry leaves and stir »more |
Dill Infused Grilled Fish (Mahi dill se)
Wash the salmon, shake dry and keep in a strainer to drain excess water.
Mix the step I ingredients in a bowl. Add the salmon. Mix well and keep aside for 1 hour.
In a flat mixing tray, mix mustard oil (step II) and gram flour together with the palm of your hand. Add fennel powder, dill leaves, honey, and yoghurt; mix well. Stir in red chilli powder and cream.
Transfer the fish to the tray and mix the marinade with the fish, ensuring that each »more |
 Fish in Coconut Milk with Curry Leaves
Mix the step I ingredients and rub the paste gently over the fish cubes. Keep aside for 30 minutes.
Heat the coconut oil (step II) in a pan on medium heat; add garlic and sauté until it starts
Changing colour. Add dry red chillies, mustard seeds, and curry leaves; stir.
Add green chillies and ginger; stir well. Add onion and sauté for a minute or until the »more |
Crabs Fried with green chillies (Kekra masaleydaar)
Heat the oil (step I) till medium hot in a wok; add garlic and sauté till golden brown. Add mustard seeds and curry leaves and sauté until they start spluttering. Add onions and sauté till golden brown.
Add green chillies, ginger tomatoes, crab and salt; stir-fry for I minute. Add coriander, turmeric and red chilli powder (dissolved in ½ cup of water); mix well.
Cook until the liquid evaporates. Add lemon juice and cream and stir until the »more |
 Chicken with Rose Petal Powder (Gulaabi murgh pasandey)
Wash the chicken, shake dry, slice the breast into half horizontally across. It should resemble the shape of a heart and each piece should be ½” thick.
Mix the chicken with the step I ingredients. Reserve in a strainer for 30 minutes to drain excess water.
Heat the oil (step II) in a pan on high heat; add the onion and sauté until light golden brown. »more |
Chicken with Tomatoes & Mustard Seeds (Rai tamaerwala kararra murgh)
Wash the chicken well, shake dry and keep in a strainer to drain excess water.
Mix the soya sauce and salt with the chicken and keep aside for 15-20 minutes.
Grind the dry red chillies (step I) and mustard seeds together and make a fine powder. Remove to a bowl.
Heat the oil in a pan on high heat; add onions and sauté until light golden brown. Remove to a strainer to drain excess oil.
Reduce heat, and shallow fry the »more |
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