Maachli Jaisamandi

Maachli Jaisamandi
Author: 
Recipe type: lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Rajasthan cuisine is a royal cuisine, mostly comprising of the lost recipes of the traditional Royal Maharaja families. Their passion for food is still being preserved in the historical food journals, and passed onto the family cooks and chefs for us to enjoy the taste of grandeur. Maachi Jaisamandi is a traditional fish recipe of Udaipur. Marinated fish fillets fried and cooked in a creamy rich gravy. Here the green chutney is layered in between two fish fillet then dipped in light batter to shallow fry. Yes, it is a little different but this is a delicious main course addition for your next family get together when served with saffron rice or pilaf.
Ingredients
  • 300 grams Fish fillet
  • Salt , to taste
  • For the batter:
  • 4 teaspoon Gram flour (besan)
  • ⅛ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • Water , to make the batter
  • 4 teaspoon Cooking oil
  • For the green chutney:
  • Coriander leaves (Dhania) , as required
  • Mint Leaves (Pudina) , as required
  • 1 Green Chilli
  • ½ teaspoon Lemon juice
  • For the Gravy:
  • 100 ml Fresh cream
  • 1 cup Yogurt (Curd)
  • ¾ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Cumin seeds
  • 2 teaspoon Cooking oil
Instructions
  1. To begin making the Maachli Jaisamandi recipe, firstly wash the fish fillet and cut into 8 equal pieces. Rub the pieces of fish with salt and rest them for 10 minutes.
  2. Take a bowl and mix together the ingredients for batter properly. Make sure that there are no lumps in it.
  3. Take a tall glass and beat well all the ingredients for gravy except oil and cumin seeds.
  4. Prepare the green chutney by add coriander leaves, mint leaves, green chilies and lemon juice into a mixer. Grind until it forms a smooth paste. Add salt and check for taste.
  5. To make the fish sandwich, layer one fish piece with the green chutney, then close with the second one. Finish making with the rest. Dip the fillet in light batter.
  6. Heat a heavy bottomed pan with oil. Dip the sandwiched fillets of fish in the batter and add them one by one. Shallow fry the fish sandwiches for a minute and flip onto the other side. Fry the fish for another minute or 2 and take them off the flame and keep aside.
  7. In the same wok add some more oil on a low flame and add cumin seeds. Let the cumin seeds crackle. Add the gravy mixture into the wok. Let it cook until a few bubbles start to appear. Turn off the flame.

 

Fish Molee

Fish Molee
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fish Molee is one traditional Kerala Cuisine based Fish Stew recipe. The addition of coconut milk and exotic spices gives a nice aromatic and light sense to it. Kerala style fish molee goes perfectly with steamed rice to enjoy for weekend special meal.
Ingredients
  • 300 gram Fish
  • 3 teaspoon Cooking oil
  • ½ teaspoon Cumin seeds
  • 1 Onion , chopped
  • 1 teaspoon Ginger Paste
  • 2 Tomatoes , chopped
  • 3 cloves Garlic , finely chopped
  • ¼ teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Red chilli powder
  • ¼ teaspoon Vinegar
  • ¼ Lemon juice
  • 50 ml Coconut milk
  • Salt , to taste
Instructions
  1. To begin making Fish Molee Recipe, firstly wash the fish cutlet pieces and season with salt.
  2. In a heavy bottomed pan, heat some oil on medium flame. Add cumin seeds and let it crackle.
  3. Add chopped onion and saute until the onions are translucent. Add garlic, ginger paste and saute until the raw smell of garlic and ginger goes away. Add in the chopped tomatoes and saute until the tomatoes are mushy and oil starts to leave from the sides.
  4. Add in turmeric powder and chili powder, mix well and pour a cup of water into the pan.
  5. Once the water reaches the boiling point, lower the flame and add coconut milk and the fish pieces.
  6. When the fish is fully cooked add lime juice and vinegar. Add appropriate amount of salt and give the curry a good stir. Turn off the flame.

 

Murgh Malaiwala

Murgh Malaiwala
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Murgh Malaiwala recipe is a perfect combination of marinated and roasted chicken pieces in rich malai and milk gravy. The recipe name sounds so royal so just think of the rich royal taste of the whole preparation. Here desi ghee is used for frying onions but for few the whole cooking is done without the use of oil or ghee but tastes equally good. The nutty flavor of almond and the cardamom is the secret to the chicken fries. The methi flavour of the creamy and milky gravy is an additional aroma enhancer. Include this recipe for weekend and party menu, and serve with butter naan.
Ingredients
  • 500 gram Chicken , cut into pieces
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 2 tablespoon Fresh cream
  • 1 tablespoon Almonds , paste
  • ½ teaspoon Lemon juice
  • ¼ teaspoon Black pepper powder
  • Salt , to taste
  • 1 Onion , sliced
  • ½ cup Fresh cream
  • 1 cup Milk
  • 2 Cardamom Powder
  • 1 inch Cinnamon Stick
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 4 teaspoon Ghee
Instructions
  1. To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it. Soak kasuri methi leaves in ¼th cup of water in a small bowl.
  2. Take a big bowl and add chicken, salt, pepper and mix it well. Refrigerate it for about 2 hours or more.
  3. After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes.
  4. Heat a heavy bottomed pan with ghee. Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.
  5. Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream and milk with cinnamon stick and bay leaf.
  6. Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed. Strain the methi leaves and sprinkle on the gravy and stir it well. Switch off the gas, cover the pan and let it sit for 10 minutes before serving.

 

Acorn Squash Sambal

Acorn Squash Sambal
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Winter vegetables are abundant and they make for a delicious meal as they are so fresh in quality. Acorn Squash or Green Pumpkin is one such vegetable that is so versatile that it can be used to make side dishes, gravies or added to your main dishes. In this recipe, we cook Acorn Squash in Sambal paste which redefines the recipe as the juices of the paste enters the fleshy acorn squash. Sambal is a typical Asian relish or hot sauce in which fresh red chillies are the main ingredient to which multiple secondary ingredients such as shrimp paste, fish sauce, garlic, ginger shallots, lemon grass etc are added and crushed into a coarse paste in a mortal and pestle Sambal is usually served as a side dish or added to main dishes to give it that extra kick of spice and tang.
Ingredients
  • Acorn Squash , medium sized
  • 3 teaspoons Sambal paste
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 inch Ginger
  • 3 cloves Garlic
  • 3 teaspoons Groundnut oil
  • Salt , to taste
Instructions
  1. o begin making the Acorn Squash Sambal Recipe, wash the vegetable and then cut it lengthwise about one to two inch thickness into several pieces. You can cut the vegetable along with the thick outer skin.
  2. Coat the cut pieces of Acorn Squash with turmeric powder and salt.
  3. In a skillet, heat some oil. Place the acorn squash pieces in the skillet. Let the pieces cook in the pan for five minutes. Turn the pieces of the squash over so that they cook evenly on all sides.
  4. Meanwhile, take the pieces of ginger and garlic and add to a mixer and grind it to a fine paste.
  5. Add this ginger garlic paste to the acorn squash.
  6. Next add in the Sambal paste. Stir fry for few minutes until the ginger garlic paste and sambal paste coat well on the acorn squash pieces.
  7. Add 2-3 tablespoons of water and cook till the pieces of acorn squash softens.
  8. If you need a dry recipe, then cook a little longer as the texture will as that of a pickle.
  9. Serve Acorn Squash Sambal as a side dish to Thai Jasmine Sticky Rice Recipe and Vegetarian Thai Red Curry Recipe for a delicious Pan Asian meal.
  10. Published in World Recipes

 

Hariyali Dum Aloo

Hariyali Dum Aloo
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. This recipe is not oily and spicy but rich in taste and aroma. A classic dum aloo dunked in a Spinach based gravy makes for a delicious and healthy meal.
Ingredients
  • 4 Potato (aloo) , boiled and cubed
  • 2 Green Chilli
  • 3 cups Baby spinach
  • ½ cup Coriander leaves (Dhania)
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder (Haldi)
  • ⅛ teaspoon Garam masala powder
  • ¼ teaspoon Red chilli powder
  • 5 cloves Garlic
  • 2 Fresh Red Chilli
  • 1 teaspoon Ginger , paste
  • 1 Onion , chopped
  • 4 teaspoon Cooking oil
  • ¾ cup Water
  • Salt , to taste
Instructions
  1. To begin making the Hariyali Dum Aloo, first boil potatoes with salt in a sauce pan with a lid. Once cooked, peel the skin and cut into small 2 inch cubes.
  2. Next, add spinach, coriander leaves, green chilli and water in a blender and make a paste out of it.
  3. Heat oil in a heavy bottomed pan and add turmeric powder, red chilli powder and salt. Add the boiled and cubed potatoes and fry them till golden crust forms on surface. Keep it aside.
  4. Heat the remaining oil in a heavy bottomed pan. Add cumin seeds, garlic and red chillies. After 30 seconds, add teh ginger paste. Once the ginger paste is cooked (this will take 2 minutes), add the spinach puree, garam masala powder and let it cook for about 5 minutes.
  5. After 5 minutes, add potatoes, garam masala powder and cook for 2 minutes more. Add salt according to your taste and serve hot.

 

Chilli Egg in Soya Sauce

Chilli Egg in Soya Sauce
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Indo-Chinese dishes have become so popular that this recipe of Chilli Egg in Soya Sauce Recipe has been inspired from the classic Chilli Chicken recipe. It is very easy to cook and can be prepared to surprise guests at any time.
Ingredients
  • 4 Whole Eggs , hard boiled
  • 1 teaspoon Ginger Paste
  • 2 teaspoon Corn flour
  • 1 teaspoon Soy sauce
  • ¼ teaspoon Black pepper powder
  • 2 Onion , chopped
  • Salt , to taste
  • 1 teaspoon Ginger , chopped
  • 1 Green Bell Pepper (Capsicum) , cubed
  • 3 cloves Garlic
  • 4 Green Chilli , slit
  • 1 Spring Onion (Scallion) greens , chopped
  • 1 tablespoon Dark soy sauce
  • 1 cup Water
  • 3 teaspoon Corn flour
  • 3 teaspoon Sesame oil
  • Salt , to taste
Instructions
  1. To begin making Chilli Egg recipe, cook the eggs to a hard boiled consistency.
  2. Take a bowl and mix 2 teaspoons of cornflour, ginger paste, soya sauce, salt and pepper.
  3. Coat the hard boiled eggs with this above mixture and keep it aside.
  4. Heat a wok with 2 teaspoons of oil and fry the eggs till the eggs get coated with the mixture. Scoop out the eggs and keep them aside on a plate.
  5. To make the gravy, in a bowl, mix 3 teaspoons of water and corn flour.
  6. Turn on the wok, add some oil and fry ginger, garlic, green chillies, and onions. Stir them for 2 minutes.
  7. Add the cornflour mixture and water. Bring the mixture to a boil and let the mixture reduce to a semi thick consistency.
  8. Add the eggs to the mixture. Add in the soya sauce, diced capsicum and scallions. Add salt according to your taste.

 

Sweet Corn And Capsicum Gravy

Sweet Corn And Capsicum Gravy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Corn and Capsicum are one nice pair to make a pure vegetarian dish. The simplicity of yogurt cashew based gravy makes for a delicious combination. Kids will love the natural sweetness of the two vegetables and it makes for quite a colourful plate. It is healthy, nutritious and digestive friendly recipe for your whole family to feel light and good for the entire day.
Ingredients
  • 1 cup Sweet corn
  • 1 Red Yellow and Green Bell Peppers (Capsicum)
  • 2 Onions , medium sized
  • 1 Tomato
  • 1 Green Chilli
  • 1 teaspoon Ginger , paste
  • ½ cup Yogurt (Curd)
  • 2 tablespoon Cashew nuts
  • 1 cup Water
  • 4 teaspoon Vegetable Oil
  • Salt , to taste
Instructions
  1. To begin making the Sweet Corn And Capsicum Curry, first soak the cashews in warm water.
  2. Heat a kadai with 2 teaspoons oil, add onion and ginger and let it cook till the onion turns soft.
  3. Once the onions turns soft, add the tomatoes, and cook till the tomatoes turn mushy and soft. Turn off the flame and let it cool.
  4. Once it cools down, add the tomato onion mixture, cashews, curd ,1 cup water in a mixer grinder and blend it to fine paste.
  5. Reheat kadai with oil, add the cumin seeds and stir for a minute. Add the cashew, onion and tomato mixture
  6. Stir continuously for 5 minutes. Add the corn and capsicum to the mixture.
  7. Add salt and stir the mixture and turn off the flame, keep it covered for a minute or two to settle it down.
  8. Serve hot with parathas and salad after garnishing with cashews.

 

Scrambled Tofu Noodles

Scrambled Tofu Noodles
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
We have tried different asian cuisine style to cook noodles, but adding flavoured crumbled tofu to coat the noodles is a trend by itself. Feeding healthy and nutritious tofu to children will be much easier if you follow this recipe. A protein rich super food bean curd or tofu can be a delicious choice for lunch packs for all ages as pure vegan recipe. Here yellow mustard is the flavour enhancer to make the tofu taste rich.
Ingredients
  • 2 cup Hakka Noodles
  • 100 gram Tofu , masala
  • 1 cup Mixed vegetables , (carrot, green beans and scallions)
  • 1 Onion
  • 1 Green Chilli
  • ¼ teaspoon Ginger
  • ¼ teaspoon Chilli vinegar
  • 2 teaspoon Dijon Mustard
  • ¼ teaspoon Black pepper powder
  • 3 teaspoons Sesame oil
  • Salt , to taste
  • Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) , for serving
Instructions
  1. To begin making the Scrambled Tofu Noodles recipe, first chop ginger, green chilli, onion and vegetables including carrot, green beans and scallions.
  2. Take a bowl and scramble the tofu. Add the yellow mustard and mix it properly.
  3. Add oil in a heavy bottomed pan. Add onion, ginger, green chilli, salt and vegetable and cook for about for 3 minutes.
  4. After 3 minutes, add the tofu and vinegar, fry for few minutes. Toss the noodles with little salt and pepper. Turn off the flame after 2 minutes. Check Seasoning and serve hot with sauce and few cubes of tofu garnish.

 

Balsamic Glazed Eggplant Feta Rollatini

Balsamic Glazed Eggplant Feta Rollatini
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Eggplant Rollatini is an Italian inspired vegan dish, made with feta cheese and marinara sauce. This dish is easy to prep and even quicker to prepare. A traditional rollatini is oven roasted, but in this recipe we are pan frying the eggplant to cook it. We have also added tomatoes and olives as a stuffing along with the feta cheese to make a more interesting dish.
Ingredients
  • 2 Eggplant (Brinjal)
  • 100 grams Feta Cheese
  • ½ cup Marinara sauce
  • ¼ teaspoon Dried oregano
  • 1 tablespoon Garlic , chopped
  • 1 Basil leaves , chopped
  • 1 Tomato , chopped
  • 2 Red Radish
  • 4 teaspoons Extra Virgin Olive Oil
  • 2 teaspoons Balsamic Vinegar
  • 3 Black olives , chopped
  • Sea salt , to taste
Instructions
  1. To begin making make Balsamic Glazed Eggplant Feta Rollatini Recipe, wash the eggplants and cut lengthwise into thin long stripes. Use only the slices of equal lengths.
  2. Take a platter, lay the slices and sprinkle 1 teaspoon oil, oregano and sea salt. Rest for 10 minutes.
  3. In another bowl crumble or grate the feta cheese and mix with chopped black olives.
  4. Now heat a pan with some oil and carefully fry both sides of eggplant slices on low flame for 3-4 minutes until it cooks and lay it back on the platter. Switch off the flame.
  5. Spread equally the feta cheese and marinara sauce on all the slices along with chopped basil leaves and tomato. Roll the eggplants into a cylinder.
  6. Heat a frying pan and fry for few minutes on both side on low flame. Add a few drops of Balsamic Vinegar on top of the eggplant slices.
  7. Slice fresh radish and sprinkle some sea salt on it.
  8. Lay on serving platter with garnished radish salad on sides and serve it warm.

 

Slow Cooker Winter Supper Stew Recipe

Slow Cooker Winter Supper Stew Recipe
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Nature's bountiful produce for winter is a blessing for all of us. Nutritionists have given enough reason pointing to the medical importance of including colourful veggies in our daily diet. Keeping this in mind here is one very simple stew that can be served with assorted breads or like a soup to warm up in cold evening. Include in your everyday supper menu to get the full nutritional benefits to stay fit and healthy. We are sure you will love the taste of lightness of this winter stew.
Ingredients
  • 2 Beetroot , cut into cubes
  • 2 Carrot , cut into cubes
  • 1 Green Bell Pepper (Capsicum) , cut into cubes
  • 4 Potatoes (aloo)
  • 1 Onion , chopped
  • 2 Pearl onions (Sambar Onions)
  • 6 Garlic pods
  • 5 Whole Black Pepper Corns
  • ½ teaspoon Ginger , paste
  • 1 Bay leaf (tej patta)
  • 2 cups Vegetable stock
  • Coriander leaves (Dhania) , chopped (few)
  • 1 teaspoon Cooking oil , as required
  • 1 teaspoon Butter
  • Salt , to taste
Instructions
  1. To begin making the Slow Cooker Winter Supper Stew recipe, first clean and cut all the vegetables. Keep it aside.
  2. Heat oil in a pressure cooker. Add add bay leaf, pepper, garlic and ginger and let it cook for about a minute.
  3. Add the vegetable stock and vegetables except capsicum, close the lid and cook for upto 2 whistles.
  4. Open the lid add capsicum, coriander leaves and adjust the seasoning. Let it cook for one more minute and switch off the gas. Serve hot.