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Green Coriander Chicken (Dhaniya Chicken)

INGREDIENTS: Chicken 750 grams (bone-in preferred)   Coriander Leaves with tender stems 2 cups Spinach Leaves 1/2 cup Lemon Juice 1 tsp Green Chilis 2-3 Ginger 1-inch Cumin seeds 1 tsp Ginger-Garlic Paste 1 tbsp  Onion 1 finely chopped Bay leaf 1 Green Cardamoms 1-2 Black Pepper Powder 1/2 tsp Coriander Powder 1 tsp Yoghurt 1/2 cup, whisked Oil 3 tbsp Salt as required Water as needed METHOD: Serving size: 5-6 Blanch the spinach leaves for 30-40 seconds. Immediately transfer to ice-cold water to retain the green color. Drain and blend them with coriander leaves, green chilis, ginger and lemon juice into a smooth green paste. Heat oil in a pan and add cumin seeds, bay leaf, and cardamom. Allow them to crackle. Add the chopped onions and saute until they turn translucent. Add ginger-garlic paste and cook until the raw smell dissipates. Add the chicken pieces and saute on medium-high heat until lightly seared. Season with salt, black pepper powder, and coriander powder. Add a litt...
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Creamy Scrambled Eggs with Drumstick Blossoms

INGREDIENTS: Drumstick Flowers 1 cup cleaned and stems removed Eggs 3 whisked Milk 3-4 tbsp Salt and Black Pepper to taste Butter 1 tbsp Red Chili Flakes, a pinch  Coriander Leaves for garnishing METHOD: Serving size: 1 Drumstick blossoms can sometimes have a slight bitterness. To ensure a smooth flavor, blanch the blossoms in boiling water for 1 minute. Drain immediately. This removes the bitterness and ensures they are tender before hitting the eggs. Heat 1/2 tbsp butter in a pan. Add the drumstick blossoms and a pinch of salt. Sauté for 2-3 minutes until the blossoms turn slightly golden. Remove and set aside.  Heat the remaining butter, then pour in the whisked eggs. Add milk, salt, and pepper. Stir gently and continuously with a spatula.  When eggs are slightly soft and glossy (not fully set), fold the blossoms back in. Turn off the heat while still slightly creamy. Finish with a sprinkle of chopped coriander and a pinch of chili flakes, then serve with sourdough or ...
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Onion Rings

  INGREDIENTS: Onions 2 large All-purpose Flour 1 cup Corn flour 4 tbsp Black Pepper Powder 1/2 tsp Paprika Powder 1/2 tsp Baking Powder 1 tsp Salt to taste Chilled Water 1/2 cup Panko Breadcrumbs 1 cup Oil for deep frying METHOD: Serving size: 3-4 Peel the onions and slice them into 1/2inch-thick rings.   Gently push the center out with your fingers. Separate into individual rings. Use medium to large rings for best results. After separating, soak in cold water for 15–20 minutes. Pat completely dry before coating. This reduces sharpness and helps crispness. Prepare breading station by setting out 3 wide shallow dishes. Whisk all-purpose flour, 2 tbsp corn flour, salt, black pepper powder, paprika powder, and baking powder together in the first dish. In the second bowl, whisk together chilled water, equal parts corn flour and all-purpose flour, and a pinch of salt until smooth. The slurry should coat the back of a spoon but not be too runny. Place breadcrumbs in the third dish...
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Cauliflower Fritters (Gobi Pakora)

INGREDIENTS: Cauliflower 1 (cut into medium florets) Hot Water and Salt for blanching the florets Gram Flour (Besan) 1 cup Rice Flour 2 tbsp Semolina 1 tbsp Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/4 tsp Coriander Leaves chopped 1-2 tbsp Baking Soda, a pinch (optional)  Salt to taste Hot Oil 1 tbsp Water as required to make batter METHOD: Serving Size: 4-5 Wash the florets and blanch in hot salted water for 6-8 minutes. Drain and pat dry. Mix besan, rice flour, dry spice powders, salt, baking soda, hot oil (for crunchiness), and coriander leaves. Add water gradually to make a smooth, thick batter. Let it rest for 5-10 minutes. Dip the florets into the batter and carefully lower them into medium-hot oil. Fry until lightly golden, then remove and drain on a wire rack.  Let them cool briefly, then fry once more until deep golden brown and crisp. Serve hot with fried green chilis, mint chutney, onion slices and lemon wedges.
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Green Pea & Lentil Cakes Curry (Matarshutir Dhoka)

  INGREDIENTS: For making the paste: Green Peas 2 cups Bengal Gram (Chana Dal) 1 cup, soaked for 4-5 hours Gram Flour 1 tbsp (optional, for binding) Nigella Seeds 1/2 tsp Asafoetida (Hing) 1 pinch Ginger Paste 1 tbsp Green Chilis 1-2 slit Roasted Cumin Powder 1/2 tsp Salt to taste  Sugar 1 tsp Mustard Oil 1 tbsp For the Gravy: Potatoes 2 medium, cubed Bay Leaf 1 Cumin Seeds 1/2 tsp Cashews 8-10 ground to a smooth paste Ginger Paste 1 tbsp Tomato 1 pureed Turmeric Powder 1/2 tsp Red Chili Powder 1/2 tsp Cumin-Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Hing 1 pinch Salt to taste Sugar 1/2 tsp Mustard Oil 2-3 tsp, and for deep frying the dhokas METHOD: Serving size: 5-6 Grind green peas, chana dal, and green chilis into a smooth paste. Heat mustard oil in a pan and temper it with nigella seeds and hing. Add the ginger paste and saute for a while. Add the ground paste along with the roasted cumin powder, sugar, and salt.  Cook on a low-medium heat, stirring continuous...
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Indian Cottage Cheese Fritters (Paneer Pakora)

  INGREDIENTS: Paneer 250 grams (cut into cubes or thick strips Turmeric Powder 1/2 tsp Kashmiri Red Chili Powder 2 tsp  Black Pepper Powder 1/2 tsp Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Kasoori Methi (crushed) 1 tsp Oil 1 tsp (for marinating paneer) Salt to taste Gram Flour (Besan) 1 cup Rice Flour 2 tbsp Baking soda, a pinch Oil for deep-frying Water as needed to make batter Cornflakes 2 cups, lightly crushed METHOD: Serving size: 4-5 In a bowl, combine paneer with turmeric powder, 1 tsp red chili powder, pepper powder, coriander powder, garam masala powder, kasoori methi, coriander leaves, oil, and salt. Mix gently and let it rest for 15-20 minutes. Mix besan, rice flour, baking soda, remaining chili powder, salt, and 1 tbsp hot oil (for extra crisp texture). Slowly pour in water while whisking continuously to create a smooth, thick, lump-free batter. Let it rest for 8-10 minutes. Dip paneer pieces into the batter. Roll in the crushed cornflakes and slide gentl...
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Paneer (Indian Cottage Cheese) Kofta Curry

INGREDIENTS: Paneer 200 grams, grated Potato 1 large, boiled  All-purpose Flour 2 tbsp Ginger, 1 inch grated Green Chilis 1-2 finely chopped Coriander Leaves chopped 1-2 tbsp Salt to taste Sugar 1/2 tsp Cumin Seeds 1 tsp Onion 1 paste Ginger-Garlic Paste 1 tbsp Tomato 1 pureed Cashew Paste 2 tbsp Red Chili Powder 1 tsp Turmeric Powder 1/2 tsp Coriander Powder 1 tsp Kasoori Methi 1 tsp Oil METHOD: Serving Size: 4-5 Mash the potatoes very smooth. Add the grated paneer, all-purpose flour, ginger, green chilis, salt, and coriander leaves. Mix gently and shape into small balls. Shallow-fry or deep-fry the koftas until light golden.  Heat 2 tablespoons of oil in a pan and add the cumin seeds. Once they begin to crackle, stir in the onion paste and the ginger-garlic paste and sauté until the raw aroma disappears. Add tomato puree and the dry spice powders. Cook till the oil separates. Add the cashew paste and 1 cup of hot water. Simmer for 5-6 minutes.  Once the gravy thickens s...
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