Dry spice crusted King Fish fillet

Dry spice crusted King Fish fillet

Fish used - King Fish filleted - but use a firm white fish

Ingredients:
Black pepper 4 tbsp
Fennel seeds 1 tbsp
Coriander seeds 6 tbsp
Cumin seeds 4 tbsp
Star anise 1
Cinnamon stick 1 inch

Grind to a coarse powder and add salt keeping 1/3rd aside for vinaigrette

Vinaigrette:
In a bowl take 1/2 cup olive oil and 1 lemon and mix together with above spice rub. I like mine slightly lemony, so you can adjust accordingly

Ingredients
Mustard paste ( I used mix of dijon mustard and whole grain mustard in a 70-30 proportion)
Salad leaves (I used lettuce and red cabbage) - preferably use not so strong salad leaves
Salt to taste

Method:
1. Apply mustard paste to the fish on both sides
2. Coat both sides of fish with dry spice rub

3. Keep aside for 15-20 mins and in this time prepare salad roughly cutting the lettuce and cabbage (use any salad leaves you want, great chance to search the fish for existing ones)
4. Pan fry using olive oil and butter
5. Squeeze lemon and serve on a salad bed

Wild Mushroom and Peas Risotto with Prawns

Wild Mushroom and Peas Risotto with Prawns

Ingredients
150 gms of risotto (arborio rice)
2 cups of wild mushrooms roughly cut
1 medium onion finely chopped
2 tsp garlic finely chopped
3 cups of veg stock (make sure it is simmering)
4 tbsp butter
1/2 cup parmesan cheese grated
1/4 cup peas
4 prawns deveined
Olive oil
Salt and Pepper to taste

Method
1. In a sauce pan heat 3-4 tbsp olive oil and add garlic and onions and saute making sure that onions should not become brown.

2. Add rice and stir

3. Once rice is coated well add stock and stir
4. In a separate pan heat 2 tbsp olive and add 1 tsp garlic, little onions and mushrooms. Add salt and pepper and mix. Keep aside. DO NOT OVERCOOK.
5. Keep stirring (not vigorously) at all times adding veg stock to ensure that rice is covered in water.

6. Add salt-n-pepper to taste.
7. In a pan take veg. broth and cook prawns till half done. Remove them, drain the broth and add butter and salt. Cook the prawns properly. basting them occasionally.
8. Add 1/4 cup parmesan cheese and stir till chesse is well mixed.
9. I like the rice al-dente. Remove and plate and serve.
10. Garnish with mushroom, cheese and prawns.
11. Serve hot.

Egg Dog

Egg Dog

Ingredients:
4 eggs hard boiled and quartered lengthwise
1 medium onion pureed
2 garlic cloves
1/2 inch ginger
1 tsp cumin seeds
2 tsp red chili powder
1 tsp brown sugar
1 tsp coriander powder
Few sprigs of coriander
4 tbsp cooking cream (or yoghurt)
Salt and Pepper to taste
3 tsp Tomato Paste 
2-3 slices of cheddar cheese or shredded
3 tbsp oil
1 hot dog bread (I used Dijonette)
Onion slices and coriander leaves for garnish

Method:
1. Blend garlic, ginger, coriander into thick paste
2. In a hot sauce pan pour oil and saute the ginger-garlic-coriander paste
3. Add onion puree and cook
4. Add cumin seeds and coriander powder
5. Add Tomato paste and cook out till oil separates
6. Add brown sugar, salt and pepper
7. Add 2 yolks to the pan (for that richness) and mix well - no lumps
8. Once cooked, add cream and mix well
9. Get consistency to that of a thick lassi
10. On a bread cut laterally apply butter lay down the eggs

11. Add the gravy and top with cheese
12. Heat enough in micro to just melt the cheese
13. Garnish with onion slices and coriander leaves

Hash Browns

Hash Browns

Ingredients:

2 russet potatoes
Salt and Pepper to taste
Paprika to sprinkle
Butter to fry

Note: Cold water should have salt mixed in it.


Method:

1. Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
2. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper and paprika.
3. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook until potatoes are browned all over, about 5 more minutes.

Butter-milk Fried Chicken

Butter-milk Batter Fried Chicken

Ingredients:
1 chicken breast butterflied (i.e. slit in half in the shape of a heart)
1/2 cup butter milk
few leaves of mint chopped
1 tbsp chili flakes (add more to suit your taste buds)
1 sprig of rosemary
Salt and Pepper to taste
1/4 cup all purpose flour
Oil for frying

Method:
1. Mix butter-milk, chili flakes, rosemary, salt and pepper and marinade the chicken breast and keep aside for an hour
2. Heat oil (on medium)
3. Sprinkle all purpose flour on the chicken breast on both sides
4. Deep fry till golden brown

Mashed Potatoes

Mashed Potatoes

Ingredients:
1 russet potato (take one with good starch content)
1/2 cup milk
1 tbsp butter
Salter and Pepper to taste

Method:
1. Par boil the potato in sal water and grind in ricer
2. Simmer milk and butter
3. Slowly adding milk (little by little) into potato mix well
4. DO NOT over work the potato by vigourous mixing
5. Mix to a smooth paste (NOT runny)
6. Add salt and pepper and give a final mix.

Tabouleh Salad

Ingredients:
1 bunch parsley chopped coarsely
1/4 cup fine bulgur soaked in warm water (for 10-15 mins)  - drain and use
5-7 leave of mint chopped (optional)
1 small tomato chopped (and remove seeds)
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt and Pepper to taste

Method:
1. In a salad bowl mix all ingredients
2. Adjust lemon juice to suice the tartiness you are comfortable

French Beans Veggie.

French Beans Veggie.

This is my goto dish for quick veggie. No fancy stuff and minimum ingredients.

Ingredients:
French beans - 250-300 gms cut into dices
Curry leaves - 10-12
Green Chilli - 2 nos. slit in half
Mustard seeds - 1 tsp
4-5 tbsp Oil for frying
Salt-n-Pepper to taste
Dollop of curd for garnish

Method:
1. In a hot wok pour 4-5 tbsp oil
2. Put mustard seeds and let them splutter
3. Add curry leaves and chilli
4. Saute for 1 mins.
5. Add french beans
6. Cook well ensuring that they do not get soggy
7. Add salt-n-pepper to taste
8. Garnish with a dollop of yogurt and serve.

Kheema Bruschetta

Kheema Bruschetta

Ingredients

1. Mutton kheema 750 gms
2. Onions - 2 medium (paste)
3. Garlic paste - 2 tbsp
4. Ginger paste - 1 tbsp
5. Cinnamon stick - 1 inch
6. Bay leaf - 1 nos.
7. Cardamom - 3 nos.
8. Turmeric - 1 tbsp
9. Chilli powder - 2 tsp
10. Coriander powder 1 tbsp
11. Cumin powder - 1 tsp
12. Tomato paste - 3 tbsp
13. Salt and Pepper to taste
14. Fresh coriander for garnish
15. Mozzarella cheese for topping
16. Oil and butter (are you on diet)
17. Tabasco sauce
18. Baguette

Method

1. In a wok/saucepan heat oil and butter (now enjoy the dinner and forget the scales)
2. Add onion paste, cinnamon, cardamom and saute
3. Add ginger and garlic paste
4. Cook out the flavors
5. Add mutton kheema
6. Add bay leaf, turmeric powder, coriander & cumin powder
7. Cook and add tomato paste
8. Add salt and pepper
9. Add fresh coriander and mix
10. Toast baguette bread
11. Spread kheema and top with mozzarella cheese
12. Splash tabasco sauce
13. Heat in oven to melt the cheese
14. Garnish with fresh coriander and serve

Shrimp-on-Shrimp Mousse

Shrimp-on-Shrimp Mousse

Ingredients

1. Shrimps/Prawns - 10-12 (LARGE)
2. Bread crumbs (I used Panko bread crumbs)

Shrimp Mousse

1. Egg - 1 nos.
2. Salt-n-Pepper to taste
3. Chilli flakes - 1 tbsp
4. Parsley - 1/2 cup
5. Mint - 8-10 leaves
6. Garlic cloves - 2-3 nos
7. Ginger - 1/2 in

• Cut tails of shrimps and together with the above blend into a thick paste. NO WATER. If required use some olive oil.

Method

1. Season the prawns and add little chilli flakes.
2. Layer 5-6 prawns as below.

3. Apply the mousse (paste) on the shrimp 

4. Put bread crumbs

5. And they are ready for frying

6. Fry till golden brown on medium to low flame

7. Serve on a plate of salad leaves. I used rocket leaves, iceberg leaves and red cabbage with vinaigrette made from lemon, olive oil, salt-n-pepper, chilli flakes

(Original recipe by Jacques Pepin)

Mutton Hariyali

Mutton Hariyali

Ingredients

• Mutton - 750 gms
• Turmeric powder - 1 tbsp
• Garam masala - 1 tbsp
• Coriander powder - 1 tbsp
• Cumin powder - 1 tsp
• Onion - 2 medium sliced
• Ginger - 1 inch
• Garlic - 4-6 cloves
• Chillies - 4
• Coconut - 1/2 cup grated
• Parsley - 1 cup
• Cumin seeds - 1 tbsp
• Cloves - 6-8
• Black pepper - 8-10
• Yogurt - 1/2 cup
• Black cardomom - 1
• Cinnamon stick - 1 inch
• Bay leaf - 1
• Creme for garnishing
• Salt
• Oil

Blend coconut, chillies, parsley, cumin seeds, ginger, garlic, cloves, black pepper into a thick paste using minimum water.

In a bowl mix mutton, turmeric powder, cumin powder, coriander powder, yogurt, salt and keep aide for 2-3 hours.

Method

1. In a wok/sauce-pan heat oil and saute onions.
2. Add bay leaf, black cardamom, cinnamon stick.
3. When onions are slightly translucent add mutton and cook.
4. Add the thick paste and let it cook till mutton is tender.
5. Add water as desired for gravy consistency.
6. Cook till mutton is tender.
7. Garnish with creme

Mutton Biryani

Mutton Biryani

Ingredients:
mutton - 750 gm with bone and medium cuts
turmeric powder - 1 tsp
garam masala - 1 tsp
cumin powder - 1/2 tsp
coriander powder - 1 tbsp
cloves - 8-10
black pepper - 6-8
green chillies - 3 cut into 1/2 inch
bay leaf - 1 large
cardamom - 3-4
black cardamom - 1
caraway seeds - 1 tsp
fried sliced onions - 1/2 cup
yogurt - 4-5 tbsp
oil - 6-8 tbsp (take from the fried onions)
fresh coriander stalks - too much never never hurts
mint leaves - 8-10


Mix above and marinate mutton for 8-10 hours


Par boil 4 cups rice

Method:

1. In a pot (use additional ghee if required) nicely fry the mutton and keep aside.
2. In the same pot, add peas and the rest of the masala without the mutton and prepare a nice gravy. Keep aside.
3. Place all the mutton pieces in the same pot and let them sizzle.
4. Add par boiled rice and cover the mutton well
5. Add kesar (safffron) water on rice
6. Let it simmer on extremely low heat for 45-60 minutes till mutton is well cooked.
7. Serve with gravy