Purple Cabbage with Coconut

Ingredients:
3 tablespoons oil (I use expeller pressed coconut)
4 cups purple cabbage, chopped
2-3 whole red chillies, broken
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 medium size onion, chopped
1 inch ginger, sliced
1/4 teaspoon garlic paste
1/2 teaspoon cilantro powder
1/2 teaspoon cumin powder
1/2 teaspoon black pepper
1/2 teaspoon tamarind paste
3-5 curry leaves
Salt to taste

Preparation:
Heat oil in a pan. Add whole red chillies, and the mustard seeds.
When mustard seeds crackle, add cumin seeds, and onions. Saute onions for a minute, add ginger, and garlic paste.
When onions turn brown, add cilantro powder, cumin powder, black pepper, and salt. Saute for few seconds.
Add tamarind paste and add coconut. Stir them well for a minute.
Add cabbage. Mix well.
Cover the pan with the lid and cook for 3-4 minutes. Don’t overcook. Make sure it is crunchy.
Serve hot with Rice/Roti/Paratha. Enjoy!

Chicken Kabobs

Ingredients:
1 pound ground chicken
1 medium size onion chopped
2 green chilies finely cut
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon almond paste
1 tablespoon yogurt or sour cream
1 teaspoon lemon juice
1/2 teaspoon amchur (mango powder, optional)
1/2 teaspoon garam masala (roasted can also be used for better taste and flavor)
1/2 teaspoon cumin powder (roasted can be used for better taste and flavor)
1/2 teaspoon chili powder (depends how spicy you want!!)
1 teaspoon cilantro (coriander) powder
1/2 bunch finely chopped fresh coriander leaves
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
1/2 teaspoon black pepper coarsely ground
1/4 teaspoon mint powder
Salt to taste

Preparation:
Mix all the spices together as above and add to the ground chicken
Mix well, cover, and leave in fridge for 3-4 hrs or keep at room temperature for 30 minutes to marinate.
Form into long kababs (like sausages). These kababs can be kept frozen as well.
Shallow fry on a griddle by using oil or ghee.
Serve with sliced onion, tomato, mint chutney and lemon or simply garnish with freshly chopped cilantro leaves.
Note: sliced onions/spring onions, tomatoes can be seasoned with little oil and can be used for garnishing.
Rolls can also be made by using naan or pita bread.

Grilled Shrimps and Pineapple Kabobs

This recipe is very simple and easy to make. Grilled shrimp along with pineapple is a great dish to serve and makes a great appetizer.

Ingredients:
2 pounds peeled and deveined shrimps
1 pineapple, peeled and cut into squares or length of a shrimp
1/2 teaspoon garlic powder
1 tablespoon fresh lemon/lime juice
1 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1 teaspoon cilantro powder
1 teaspoon cumin powder
2 tablespoons olive oil
Sea salt to taste

Preparation:
Marinate shrimps with garlic powder, lemon/lime juice, black pepper powder, red chilli powder, cilantro powder, cumin powder, olive oil, and sea salt. Mix well and make sure shrimps are marinated nicely.
Keep in refrigerator for 2-3 hours or at room temperature in a zip-lock bag for 1 hour.
Separate some of the marinade from the shrimps in a separate container.
Add pineapples into the left over marinade and leave them for 5 minutes to get the flavor of all spices.
Remove the shrimps from the previous marinade and skewer them into kabobs alternating with a shrimp and a pineapple.
Grill shrimps and pineapple kabobs on medium heat for 8-10 minutes flipping once when shrimps start turning pink.
Arrange it in a serving plate. Garnish it with chopped cilantro leaves.
Squeeze some fresh lemon juice and sprinkles of pepper powder on top.
Serve with any drink of your choice.

Lentils

Sabut Masoor Dal

Ingredients:
1 cup masoor dal
Salt to taste
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper powder
2 tablespoons butter
1/2 teaspoon mustard seeds
2-3 whole red chillies
1 teaspoon cumin seeds
1 small size onion, finely chopped
2-3 leaks spring onions, chopped
1 inch piece ginger, chopped or sliced
1 tablespoon tomato puree or 2 fresh diced tomatoes
4-5 curry leaves
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon jira (cumin) powder
1 teaspoon chilli powder
A few coriander leaves, chopped (for garnishing)



Preparation:
Wash lentils thoroughly in water.
Cook lentils by adding four cups of water, salt, black pepper powder, garlic powder, turmeric and powder in a pressure cooker. 3-4 whistles are good for lentils to cook nicely. Open the pressure cooker when cool and keep the lentils aside for seasoning. You can simmer the lentils on low heat so that they blend well.
(You can cook lentils in an open pan but will take long time to cook)



Seasoning of Dal:
Heat oil in a pan, add whole red chillies, and mustard seeds. Saute them till chillies are dark brown, and mustard seeds starts crackling.
Add cumin seeds, and sauté for few seconds.
Add onions, onion leaks, and ginger. Saute till onions are golden brown.
Add tomatoes and curry leaves. Stir-fry till tomatoes are softened (can be substituted with puree).
Add garam masala powder, coriander powder, cumin powder, and red chilli powder and sauté for half a minute. Add cooked lentils with celery and bring it to a boil. Simmer for about 5-10 minutes on a medium heat.
Garnish with chopped coriander leaves. Serve hot.

Note: sometimes lentils absorb water and more water may be required into the lentils.

Sabut Masoor Dal (Whole Lentils)

Ingredients:
1 cup masoor dal
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon black pepper powder
2 tablespoons oil or butter
2-3 whole red chillies
1 teaspoon cumin seeds
1 small size onion, finely chopped
2-3 leaks spring onions, chopped
1 inch piece ginger, chopped or sliced
1 medium size tomato, finely chopped or 1 tablespoon tomato puree
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon jira (cumin) powder
1 teaspoon chilli powder
A few coriander leaves, chopped (for garnishing)



Preparation:
Wash lentils thoroughly in water.
Cook lentils by adding four cups of water, salt, black pepper powder, and turmeric powder in a pressure cooker. 3-4 whistles are good for lentils to cook nicely. Open the pressure cooker when cool and keep the lentils aside for seasoning. You can simmer the lentils on low heat so that they blend well.
(You can cook lentils in an open pan but will take long time to cook)



Seasoning of Dal:
Heat oil in a pan, add whole red chillies. Saute them till they are dark brown to red.
Add cumin seeds. When the cumin seeds begin to crackle, add onions, onion leaks, and ginger. Saute till onions are golden brown.
Add tomatoes and stir-fry till oil separates.
Add garam masala powder, coriander powder, cumin powder, and red chilli powder and sauté for half a minute. Add cooked lentils and bring it to a boil. Simmer for about 5-10 minutes on a medium heat.
Garnish with chopped coriander leaves and serve hot with rice or roti.
It can be used as a good soup during the winter season.

Note: sometimes lentils absorb water and more water may be required into the lentils.

Shrimp Salad

Shrimp salad can be used as an appetizer. They are delicious and simple to make.

Ingredients:
1 pound shrimp, deveined and fully cooked
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 cup sweet mini peppers (orange, yellow, red, and green) sliced
10-20 almonds whole
Salt to taste
Black pepper powder

Preparation:
Take fully cooked shrimps in a bowl. Shrimps should be fully cooked and deveined.
Add lemon juice, olive oil, salt, and pepper powder in a bowl. Mix well.
Add peppers and almonds so that they are also coated with lemon juice and oil. Mix all together.
Refrigerate and serve as such all mixed together or arrange as desired (as in picture.
There is a puple cabbage in the center to add more color (don't mix it)

Masala Fish Curry

Ingredients:
1 pound fish (any fish) cut into pieces
3 tablespoons oil
2 medium size onions, sliced
1 inch ginger, sliced
1 teaspoon garlic paste
1/2 teaspoon tomato paste
1 tomato diced
1/3 teaspoon turmeric powder
1/2 teaspoon black pepper powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1/2 cup whisked yogurt
Salt to taste
Coriander leaves, chopped (for garnishing)

Preparation:
Heat oil in a pan. Add onions and sauté for few minutes until they become translucent.
Add ginger and garlic. Continue stirring until they turn light brown.
Add tomato paste and diced tomatoes. Sauté for 1-2 minutes.
Add turmeric powder, black pepper powder, coriander powder, red chilli powder, garam masala, and salt. Continue to stir until all masala’s are mixed well.
Add yogurt and stir well. Add required quantity of water and bring it to boil.
Add pieces of fish and mix gently.
Cover it with the lid and cook on medium heat.
Fish will not take long time to cook. Garnish it with coriander leaves.

Mango Lassi

Mango Lassi is a very refreshing drink especially during the summer season and is very simple to make.

Ingredients:
2 cups mango pulp
1/2 cup sugar
2 cups milk, cold
2 cups yogurt, cold
1 cup ice crushed or as needed
3-4 drops of rose essence (optional)
1 teaspoon, grated coconut to garnish
10 pistachios, blanched and slivered

Preparation:
Add mango pulp, sugar, yogurt, milk, and crushed ice into a blender.
Blend into a smooth mixture.
Pour into individual glasses and garnish the top with slivered pistachios, coconut shreds, and rose essence.
Serve chilled and enjoy.

Mango Custard

Ingredients:
2 cups mango pulp/puree
5 tablespoons vanilla custard powder
4 cups milk
1 cup,cut pieces of mango
1/4 cup heavy cream
1/2 cup sugar
4 almonds, blanched and slivered
6 pistachios, blanched and slivered

Preparation:
Whisk custard powder and milk in a bowl nicely to remove all the lumps.
Pour the mixture in to pan and on medium heat bring it to a boil, stirring continuously.
Add sugar, mango pulp and heavy cream to the mixture. Bring the heat to low and keep stirring for 3-4 minutes until the mixture thickens.
Add pieces of mango and mix them into the mixture.
Turn off the heat and transfer it into another container.
Garnish it with almonds and pistachios. Chill it in refrigerator.

Almond Chocolate Fudge

Ingredients:
1 cup sweetened grated chocolate
1/2 cup heavy cream
1/2 cup milk
2 tablespoons butter
3/4 cup sugar
1/4 cup almonds, slivered
1 teaspoon vanilla extract

Preparation:
In a saucepan add sugar, heavy cream, milk, and butter. Bring to a full boil, and cook for 5 minutes. Keep stirring.
Bring the heat to low and add grated chocolate, almonds and vanilla extract. Continue stirring for 2-3 minutes.
Remove from heat and continue stirring for 2-3 minutes until the mixture is smooth.
Transfer the mixture into a greased tray. Level the surface if required. Sprinkle some almonds on top.
Chill it in refrigerator until firm.
Cut into square pieces or any shape you like.

Chicken Biryani

Ingredients:
1 pound chicken boneless or with bones, cut into 1 inch pieces.
1 cup basmati rice
3 tablespoons oil
3 bay leaves
1 inch cinnamon stick
4-5 cloves
1/2 teaspoon cumin seeds
3 green cardamoms
2 medium size onions, sliced
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
4 green chillies, sliced
1/3 teaspoon red chilli powder
4-5 fresh mint leaves, chopped
1 teaspoon garam masala
1 teaspoon coriander powder
1 cup yogurt
Salt to taste
Fresh coriander leaves, chopped
2 onions, sliced and fried brown
1 tablespoon fresh lemon juice

Preparation:
Boil rice and keep aside.
Heat oil in a pan/kadai. Add bay leaves, cloves, cinnamon stick, cumin seeds, and green cardamoms. Saute till they become brown.
Add onions and sauté. Add ginger and garlic paste. Saute until light brown.
Add yogurt, and chicken pieces. Mix well.
Add chilli powder, coriander powder, garam masala, sliced green chillies, mint leaves, coriander leaves, and salt. Cook for 4-5 minutes until chicken pieces are tender and masala starts to coat them.
Add boiled rice and the fried onions on top. Cover it with lid and cook on low heat for 2-3 minutes. Remove the lid, add fresh lemon juice, mix it and serve hot.

Masala Egg Curry

Ingredients:
6 eggs boiled and peeled
4 tablespoons oil
3 medium size onions, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tomato, finely chopped (1 tablespoon tomato puree can also be used)
2 cups yogurt, whisked
1/3 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon coriander powder
Salt to taste
Coriander leaves for garnishing.

Preparation:
Heat oil in a pan and sauté onions till light brown.
Add ginger and garlic paste. Sauté until cooked.
Add tomatoes. Mix them well.
Add turmeric powder, cumin powder, coriander powder, chilli powder, garam masala and salt. Sauté for 2 minutes with 1/4 cup of water.
Add whisked yogurt and cook for 3-4 minutes until all masalas are mixed well.
Add boiled eggs and stir gently. Bring it to boil on a medium heat.
Garnish with fresh chopped coriander leaves.

Note: Boiled eggs can also be shallow fried slightly before putting them into the prepared masala (optional).

Achari Baingan (Spicy Eggplant)

This is a spicy eggplant dish.

Ingredients:

1 pound eggplant (baingan) cut into 1 inch pieces

1 medium size onion, chopped
1 inch ginger, chopped
3-4 garlic cloves, chopped
1 medium size tomato, chopped
3 tablespoons oil
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon fennel seed (saunf) powder
1 teaspoon tamarind paste
1/2 teaspoon red chilli powder
1/2 cup water
Salt to taste

Preparation:

Heat oil in a pan. Add cumin seeds and let them crackle.

Add onions and sauté for 2-3 minutes.
Add ginger and garlic and sauté till light brown.
Add tomatoes and continue stirring till all ingredients blends well.
Add turmeric powder, coriander powder, fennel powder, cumin powder, chilli powder, and salt. Mix well. Add tamarind paste and 1/2 cup water and sauté for 2-3 minutes.
Add eggplant into the masala and cover the pan with the lid. Cook on medium flame till eggplant is cooked and masala coats the pieces.
Serve hot.

Masala Aloo

This potato dish is really very simple and tasty. It can be made for breakfast, lunch, or dinner.

Ingredients:
6-8 medium size potatoes boiled and cut into 1 inch pieces
4 tablespoons of oil
4-6 curry leaves
1 medium size onion chopped
1 inch ginger grated
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon cilantro powder
1 teaspoon cumin powder
1 teaspoon chilli powder
1 teaspoon mango powder
1/3 teaspoon turmeric powder
Salt to taste
Fresh cilantro leaves chopped

Preparation:
Heat oil in a pan, add mustard seeds, cumin seeds. Let it crackle.
Add onions and ginger. Stir till they start turning brown.
Add garam masala, cilantro powder, cumin powder, chilli powder, mango powder, turmeric powder, curry leaves, and salt to taste. Stir for a minute.
Add potatoes and mix well into the spices. Cook for two to three minutes until masala coats the potatoes.
Garnish it with cilantro leaves.
Serve with puries/paranthas.

Pepper-Paneer

Paneer can be shallow fried (light brown) in pan before using.

Ingredients:1 pound paneer cut into an inch square
2 tablespoons oil
1/2 teaspoon cumin seeds
1 medium size onion sliced
1 inch ginger sliced
3-4 garlic cloves chopped
1 tomato chopped
1 green bell pepper sliced
1/2 cup cauliflower florets
1/2 teaspoon red chilli powder
1/2 teaspoon coriander powder
Salt to taste
Fresh coriander leaves chopped

Preparation:Heat oil in a pan.
Add cumin seeds, sliced onions, ginger, and garlic. Sauté for two minutes until onions become soft and translucent.
Add tomatoes, cauliflower florets, chilli powder, coriander powder and salt. Cook for two minutes.
Add paneer and peppers. Stir gently. Cook until all ingredients blends well.
Garnish with coriander leaves and serve.