Ingredients required: • zucchini 1/4 cup cut in to dice• Broccoli 1/4 cup florets• Carrot 1/4 cup diced• Potato 1 medium size cut in dice• Boiled Chickpeas 1/4 cup• Sweet corn kernels 1/4 cup• Celery stalks 1/4 cup• Onion 1 medium size chopped• Garlic 4 cloves finely chopped• Olive oil 2 tbsp• Butter 1 tbsp• Raisins 1 tbsp• Couscous 1cup (soaked & drained) • Tomato paste 2 tbsp• Crushed black pepper 1/2 tsp• Paprika 1/4 tsp• Kosher salt as required
In a large saucepan, pour oil and heat over medium flame. Once oil is hot, add onion and saute till it’s translucent. Add cut vegetables and pour in vegetable broth and stir wellIncrease the flame to high and allow it to cook for about 10 minutes. Heat a pan over medium flame, boil water in it and add butter in it. Add couscous and boil for 3 minutes, stir continuously to avoid catching at bottom. Switch off the flame, cover the pan and allow to cook in its steam for about 5 minutes till the water is absorbed by couscous. Pour tomato paste in to cooked vegetables, simmer for 5 minutes. Add raisins,seasoning. Stir well. Make a bed of stewed vegetables and mount couscous on top of it. Happy Cooking!
Ingredients required: • Purple Eggplant 2 nos• White Vinegar 1 cup• Kosher salt 2 tbsp• Crushed Garlic 5 nos• Oregano 1/2 tsp• Extra virgin olive oil 1 cup• Dried Red chilly flakes 1/2 tsp # Select firm purple eggplant and peel the skin and cut both ends- Stem side and bottom. Slice vertically about 1/4″ thickness. Cut in to horizontal 1/4″ thickness width. Take a bowl, add salt and vinegar. Add the cut eggplant pieces, mix well.Cover the eggplant by inserting a plate which fit inside the bowl. Keep some weight over the plate so that the eggplant pieces are fully covered with vinegar and salt brine and fully immersed. Allow to rest for a minimum 24 hours.Then squeeze out the vinegar completely. Take a cheese cloth and squeeze out again to remove water content from the eggplant. Now loosed the eggplant pieces, and leave it to dry little. Add crushed garlic, oregano, olive oil and mix well. Add chilly flakes and give it a good mix. Use only a dried wooden spoon. Store melanzane in a sterilised glass jar. Ensure there is olive oil up to top and eggplant pieces are fully immersed in oil. Happy cooking!
Ingredients required for marinating the Chicken. • Chicken Curry cut 500 gms• Yoghurt 11/2 cup well beaten• Lime juice 1 tsp • Ginger paste 1tsp• Garlic paste 1tsp• Green chilly paste 2 tbsp• Cinnamon 1″ length 3 nos• Clove 5 nos• Rock Salt as required• Fennel Seeds 1/2 tsp• Long pepper 3 nos• Mace 1/2 blade• Green Cardamom 5 nos• Royal Cumin (Sahi Jeera) 1/4 tsp Take a Stock pot or any suitable pan in which you want to cook the biriyani. Add yoghurt, lime juice, ginger garlic paste, green chilly paste, required salt, cinnamon, long pepper, cloves, fennel seeds,mace, green cardamom and Royal cumin to it. Mix wellNow add the washed and drained chicken to it and combine well. Let’s marinate chicken for about 2 hours minimum. More the time it’s marinated, better the taste of biriyani. Ingredients required for the rest of preparation. • Onion 3 nos medium size finely sliced• Clarified butter (Ghee)4 tbsp• Cooking oil 1tbsp• Mint leaves 3 sprigs chopped • Bay leaves• Coriander leaves 3 sprigs chopped• Cashew nut• Milk • Basmati Rice 250 gms• Cinnamon• Green Cardamom• Clove # Wash basmati rice twice or thrice and soak it for about 20 minutes. Heat a pan over medium flame. Pour 2 tbsp of ghee to pan. Once ghee is hot, add sliced onion and saute well. Increase the flame to high and saute onion till it’s soft. Do not wait for the onion to be golden brown as our objective is to prepare white biriyani and if the onion is brown, color of biriyani will not be white. Put off the flame. Add sauted onion to marinated chicken along with oil in the pan. Add chopped coriander leaves and mint leaves to it and mix well.
Boil water in a vessel. Add required salt to it. Remember, salt is add d to chicken.Therefore,the addition of salt is for the rice only. Add Cinnamon, Green Cardamom, Cloves and Bay leaf to it.Add a tablespoon of oil in to boiling water. Add chopped coriander leaves and mint leaves to it. (Reserve some for later usage) Add now the rice and give it a mix slowly and cook. When rice is half cooked, drain the rice using a colander. Discard the bay leaves and add the rice to marinated chicken by layer. Do not mix the rice with chicken. Just layering would do. Pour the remaining ghee over the rice and sprinkle reserved coriander leaves and mint leaves. Add few fried cashews on top and pour over the milk. Now seal the dish thoroughly with aluminum foil and cover with lid. Keep the vessel on fire at high flame and cook for about 3 minutes. Then transfer the pot to a preheated tawa on low flame. Cook for about 30 minutes. Occasionally, keep changing pot position on tawa to ensure all bottom part is getting sufficient heat.
Serve along with Raitha(Yoghurt & chopped cucumber, onion and tomato)
The ideal fish for preparing pla sam rod would be Tilapia. However, you may use few others like salmon, Sea bass, Snappers, or any other substitute as you wish. The 3 flavors include Spicy, Sweet & Sour. Ingredients required: • Fish fillets cut into approx an inch long length 500 gms• Fresh Red chillies 06 nos.• Garlic cloves 08 nos. • Tamarind paste 1 tsp• Fish sauce 1 tsp• Lemon juice 1/2 tsp• Palm sugar 1 tbsp• All purpose flour 1/2 cup• Spring onion 2 nos (Scallions) cut in batons• Kosher salt as required• Cooking oil for frying
Step 1Using a mortar and pestle, pound red chillies, garlic and kosher salt and keep aside for later use. Step 2Season fish with salt and coat in all purpose flour. Step 3 Take a soup bowl, add tamarind paste, and fish sauce. Combine well and keep aside Step 4Take palm sugar dissolve it using a spoon of water and keep ready for use. Heat a pan over medium flame. Pour required oil for frying fish. Once the oil is hot, fry the fish in batches and drain it on paper towel. Transfer remaining used oil from the pan and use the same pan for further cooking. Add a spoonful of oil and once it’s hot, add pounded chilly garlic paste and saute till garlic turns mushy and release aroma. Add tamarind and fish sauce mixture and cook for about a minute. Add now palm sugar and stir well. Once the sugar gets caramelized, add fried fish, lemon juice to it and toss well. Garnish with spring onion. Happy cooking!
An extremely rich soup made with very selected vegetables, cream, sausage, kale, olive oil etc Ingredients required: • Chicken Sausage 250 gms• Chicken broth 4 cups• Kale*1 cup• Potato diced 1/2 cup• Carrot cubed 1/2 cup• Fresh cream 1/2 cup• Black pepper crushed 1 tsp• Celery stalk 1 nos• Garlic chopped 1 tbsp• White beans( Navy Bean) 1/2 cup• Onion medium size chopped• Tomato 2 medium size blanched• Grated parmesan cheese 1 tbsp• Olive oil 2 tbsp * Substitute could be baby spinach. # Soak white beans in water for about 2 hours prior cooking it. Cook the beans in a pressure cooker for about 5 minutes. # Remove the sausage skin before adding to vegetables. Heat a pan over medium flame. Pour a tablespoon of oil and once it’s hot, break sausages in to small pieces and add to it. Saute for about 2 minutes. Remove it from pan and keep aside. In the same pan, add the remaining oil to it. Add onions, garlic and saute till it’s mushy. Add now the remaining carrot, celery, potato and saute for about 2 minutes. Add blanched tomatoAdd the sauted sausage and seasonings. Pour in the chicken stock, combine well. Cook it for about 10 minutes. Now check for consistency, salt and add the cooked beans to it. Give it a good mix, and cook for another 10 minutes. Now add Kale, pour the fresh cream cover and cook for another 3 minutes.Sprinkle parmesan cheese on servings. Ideal to have a long with garlic toast. Happy cooking!
Ingredients required: • Moringa leaves 2 cups• Dried Red chillies 6 nos• Channa dal 1/2 cup• Tuvar dal 1 cup• Garlic 5 cloves• Shallots 5 cloves• Black pepper 1/2 tsp• Cumin seeds 1/2 tsp• Coriander seeds 1tbsp• Turmeric powder 1/2 tsp• Grated coconut 1 cup• Curry leaves 2 sprigs• Fennel seeds 1/2 tsp• Rock salt• Mustard seed 1 tsp• Sesame oil 2 tbsp Dry roast dried red chillies, channa dal, tuvar dal, garlic, shallots, black pepper, cumin seeds, coriander seeds, turmeric powder, grated coconut, fennel seeds, curry leaves and once it’s cooled, grind it to a fine paste. Add a cup of water and mix well. Heat a pan over medium flame. Pour oil and once it’s hot, add mustard seed, curry leaves, shallots. Once mustard seed starts to sputter, add the grounded paste and allow to simmer.Add salt, moringa leaves and give it a good mix. Cover the pan and cook for about 10 minutes. Happy Cooking!
Ingredients required: • Chicken thighs -cut in small pieces• Marinade Lemongrass 1 stalk Garlic 5 cloves Shallots 5 nos Turmeric powder 1/2 tsp Coriander powder 1/2 tsp Chilly powder 1/2 tsp• Kosher salt as required• Cooking oil• Bamboo Skewers Grind lemongrass, garlic, shallots, along with turmeric powder, coriander powder, chilly powder and salt to a fine paste. Marinate chicken pieces for a minimum period of 3 hours. More the time it’s marinated, it’s better the satay. # Skewers need to be soaked in water to avoid it burning out For Peanut sauce • Roasted peanuts 2 tbsp• Brown sugar 1 tsp• Tamarind paste 1 tsp• Dried Red chillies 3 nos• Garlic 4 cloves• Shallots 4 cloves• Galangal 1″ length• Lemongrass 1 stalk• Cooking oil 1tbsp• Kosher salt as required 1. Grind roasted peanuts along with dried red chillies, garlic, shallots, galangal, lemongrass to fine paste. T2. Heat a pan over medium flame. Pour oil and once the oil is hot, add grounded paste to it and saute. 3. Add tamarind paste to it and combine well. Add required salt to it. Cook it till it release oil from pan sides. Put off the flame. Allow to cool. Time to grill the satay. Spear 5 to 6 pieces of chicken on to Bamboo skewers. Grill it over charcoal fire, electric or gas. Grilling over charcoal fire is highly recommend as woody smoke get infused in chicken and it makes satay more yummy. Serve Chicken Satay with Peanut sauce.
Ingredients required: • Penne 2 cups• Nugge sauce*(Moringa sauce)3 tbsp• Extra virgin olive oil 1 tbsp• Pecorino or Parmesan cheese 2 tbsp Boil water in a stock pot. Once it’s about to boil, add a pinch of salt and drop Penne in to it. Cook pasta for about 9 minutes and drain the water. Heat a pan over medium flame, pour extra virgin olive oil. Once the oil is hot, add nugge sauce and give it a good stit. Now add penne in to it and give few good toss. Check for salt. Salt is already added to nugge sauce. Therefore be careful adding salt. Sprinkle grated cheese over it. Serve hot. * Nugge sauce ( Moringa sauce) is not a commercial sauce as you can pickup from a grocery shop. You need to prepare the sauce in your kitchen. Please visit this link for Nugge sauce recipe. https://zaafaroon.home.blog/page/17/
Ingredients required: • Soya Chunk 2 cups• Green chilly 5 nos finely chopped• Garlic 5 cloves finely chopped• Coriander roots 2 nos crushed• Lemongrass 1 stalk finely crushed• Oyster sauce 1 tsp• Dark soy sauce 1tsp• Basil leaves 6 to 8 • Cooking oil 2 tbsp• Salt to taste Soak soya chunks in water for about 30 minutes. Drain and squeeze out the water. Using your palm, press each chunk keeping on a flat surface so that it’s slightly flatten and keep aside. Heat a pan over medium flame. Pour oil and wait till it’s hot. Add chopped garlic, green chillies and saute. Add coriander roots and lemongrass and saute till it release essential oil and it’s aroma. Add soya chunks, Oyster sauce and soy sauce, required salt and toss well. Tear good amount of Basil leaves and add to it. Give it a good toss, cover the pan and switch of flame. Let Basil fragrance and flavor get infused in soya chunks. Happy Cooking!
Ingredients required: • Chicken* breast 500 gms• Egg 1 no• Corn starch 2 tbsp• All Purpose flour 1 tbsp• Soya sauce 1 tbsp• Black pepper crushed 1 sp• Bell peppers cut in to triangle Green 1/2 cup Red 1/2 cup Yellow 1/2 cup• Onion cut in to petals 1/2 cup• Green chillies slitted 6 nos• Scallions cut in 1″ length• Cooking oil for frying chicken• Salt as required Step 1Let’s marinate the chicken Cut chicken breast in to cubes or 2″ length strips. You may also use chicken with bones. Break the egg in to chicken, add crushed black pepper, salt, All purpose flour, corn starch and combine together. Ensure the chicken is well marinated. Step 2Heat a wok with oil for frying the chicken. Fry the chicken crispy. Don’t over crowd the wok as it may result in chicken pieces getting stuck together and may not fry properly. Once it’s fried properly, remove it and place on a kitchen paper towel to absorbed any extra oil. Step 3Transfer the used oil from woke, and use same wok for further cooking under high flame. Add a tablespoon of oil. Add chopped garlic, ginger and green chilly. Saute for a minute and add bell peppers, onion petals and toss well. Add fried chicken, crushed black pepper, soya sauce and mix well. Prepare corn starch slurry and add to chicken for glaze and thicken chilly chicken. Give it a good toss and remove from flame. You may use scallions as a garnish. Happy cooking!
With very few changes, you can prepare Soya Chilly.
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