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

Dum Aloo

Dum Aloo

Ingredients
Baby potatoes 7-10,skinned and par boiled

Onions - 2 medium (paste)
Tomatoes - 2 small (paste)
Ginger-Garlic paste 1 tbsp
Green Chilly-Coriander leaves paste - 2 tbsp
Tumeric powder - 1 tsp
Kashmiri Chilly powder - 1 tbsp
Pinch Garam Masala
Cumin powder - 1 tsp
Mustard oil to cook
Coriander for garnish
Salt to taste

Method

1. In a deep bottom thick kadhai, smoke the mustard oil.
2. Until the oil reaches the smoke point, prepare the potatoes- prick them, smear turmeric, chilly powder & salt.
3. Shallow fry the potatoes.
4. In the same wok, add the onion, ginger-garlic paste. Cook well, till well browned & the paste sweats oil. Cook over low flame, stirring in intermittent intervals.
5. Next add the green chilly & coriander leaves paste, saute for about 5 mins, add the turmeric & chilly powder.
6. Add in the pureed tomatoes, adjust salt .
7. Cover & cook till all the moisture is lost, now drop in the potatoes & add about 1/2 cup water (add to get desired consistency of thick lassi).
8. Cover & cook, let the potatoes soak the masala well.
9. When the curry oozes oil from the sides add a little garam masala.
10. Garnish with chopped coriander & serve hot with paratha or rice.