Coconut Buns

INGREDIENTS

1. Coconut Milk (250 ml) / Coconut Milk Powder (250 gms)
2. Maida - 500 gms
3. Baking Powder - 10 gms
4. Baking Soda - 3 g
5. Salt (To Taste; Not required if making it sweet)
6. Warm Water (If required)

PROCEDURE

1. Take a glass bowl and mix Maida, Baking Powder and Baking Soda
2. Add Coconut milk and knead like a dough. Add water if required.
3. Oil your palms and knead it one last time to take it off the walls of the container
4. Cover with a cellophane sheet or Butter Paper and keep aside for 1 hour for it to rise
5. Take a double boiler and keep it to heat 
6. Make balls of 1-2 inch in diameter and place them in small cupcake containers or inside butter paper cups meant for pastries
7. Place these cups into the double boiler and let cook for 10 minutes
8. Remove and serve with Chicken Curry / Veg gravy / Tomato Chutney / Yellow Dal

NOTE: The Coconut Buns can be made with following fillings to make unique dishes

1. Precooked Chicken / Mutton Kheema / Fish / Egg Bhurji
2. Grated Mixed Vegetables
3. Boiled Potatoes
4. Grated Apple with Cinnamon Powder (Dusted on top with powdered Sugar)
5. Simply dusted with Powdered Sugar

Microwaved Grilled Fish (Without Oil)

INGREDIENTS

1. Fish Slices  4 nos (Salmon, Pomfret, Halva (Black Pomfret), Mackerel, King fish..
2. Garlic and hot pepper paste 6 tsp
3. Cumin powder 2 tsp
4. Red chilli powder 4 tsp
5. Turmeric powder 1 tsp
6. Salt to taste
7. Finely chopped coriander for garnishing
8. Lime slices

PROCEDURE

1. Clean fish slices and make slight cuts on surface for marination to seep in
2. Marinate the fish with garlic pepper paste, cumin powder, red chilli and turmeric powder,and salt
3. Keep the fish for 4 hrs to marinate
4. Place the fish pieces on a microwave dish and keep the dish in the microwave
5. Set the timer to 4 mins  and start the microwave
6. Open the microwave and pierce a fork into the fish to check if its done
7. If the fish sticks to the fork, then microwave it for another half a min
8. Once done, serve it in a platter
9. Garnish it with finely chopped coriander
10. Squeeze lime before serving

NOTE: Tastes yummy with plain yellow dal and rice

Fry Fish Parsi Style

INGREDIENTS

1. Fish Slices  4 nos (Salmon, Pomfret, Halva (Black Pomfret), Mackerel, King Fish..
2. Garlic and hot pepper paste - 6 tsp
3. Cumin powder - 2 tsp
4. Red chilli powder - 4 tsp
5. Turmeric powder - 1 tsp
6. Salt to taste
7. Oil to fry - 1 cup
8. Finely chopped coriander for garnishing
9. Lime slices

PROCEDURE

1. Clean fish slices and make slight cuts on surface for marination to seep in
2. Marinate the fish with garlic pepper paste, cumin powder, red chilli and turmeric powder and salt
3. Keep the fish for 4 hrs to marinate
4. Heat oil in an iron tava ( this adds flavour to the fish)
5. Place the marinated fish carefully on the tava
6. Fry oh high flame for about 3 min
7. Lower the heat and fry till the lower side of the fish turns slightly brown
8. Flip the fish pieces es and repeat the procedure on the other side.
9. If the fish sticks to the tava, shut the flame and keep it for about 5 mins, 
10. Place the fried fish in a platter and serve
11. Garnish the fish with coriander and squeeze lime  
12. Drizzle a bit of the fried oil on the fish while serving

NOTE: Tastes yummy with plain Yellow Dal and Rice

Chinese Schezwan Sauce

INGREDIENTS

1. Dried red chillies  25 nos
2. Garlic flakes  3 bulbs
3. Finely chopped garlics  10 - 15 nos
4. Finely chopped green chillies  3 nos
5. Finely chopped ginger  2 inch piece
6. Finely chopped white onions  2 nos
7. Finely chopped celery .. 1 stalk
8. cornflower 2 tsp
9. Brown vineger  1 tbsp
10. Sugar 1 tbsp
11. Oil  1tbsp
12. Ajinomoto (optional)   2 pinches
13. Water  2 cups 

PROCEDURE

1. Boil garlic bulbs and red chillies with 2 cups of water for 5 mins
2. Drain water and keep aside
3. Grind the boiled chillies and garlic to a fine paste
4. Heat oil in a pan 
5. Add ginger, chopped garlic and chopped chillies and stir
6. Add celery, and chopped onions and stir
7. Fry till onions turn transparent
8. Add the chilly garlic paste and stir for 2 -3 mins
9. Dissolve cornflower in 2 tbsp of water
10. Add all ingredients and drain out the excess water
11. Bring back to a boil and keep stirring continuously 
12. Simmer for 2 - 3 min till sause is thick and snooth
13. Cool the sauce
14. Bottle it and refrigerate it 

Schezwan sauce is ready to use for chinese cooking

Gaam no Patio (Fish Curry from the village)

INGREDIENTS

1. Large pomfret (boneless) - 1 no
2. Cumin seeds = 10 gms
3. Green chilies - 5 to 6 nos
4. Red chili powder - 1 tea spoon
5. Ginger garlic paste - 1 tea spoon
6. Finely chopped onion - 1 no
7. Dhana jeeru ( cumin-coriander powder mix ) - 1 tea spoon
8. Garlic cloves - 4 to 5 nos
9. Jeera (Cumin seeds ) - 10 gms
10. Turmeric powder - 1 tea spoon
11. Malt vinegar (Brown vinegar ) - 350 ml
12. Jaggery - 100 gms 
13. Oil
14. Salt to taste.
15. Finely chopped coriender

PROCEDURE

1. Cut the pomfret in 4 pieces
2. Mash green chilies, garlic and cumin seeds
3. Heat oil in  a pan
4. Fry the chopped onions till brown
5. Add ginger garlic paste, red chili powder, turmeric and dhana jeeru powder
6. Add the fish pieces
7. Pour vinegar till fish pieces are immersed
8. Stir lightly
9. Cover and simmer till fish is done.
10. Add jaggery when fish is almost cooked
11. Serve in a bowl 
12. Garnish it wit finely chopped coriender

NOTE: Serve as a side dish with Dhaan Darr. ( Rice and yellow Daal)

Kevab (Meat Balls)

INGREDIENTS

1. Mutton Mince - 500 gms
2. Turmeric powder - 1 tea spoon
3. Red chili powder - 1/2 tea spoon
4. Cumin powder - 2 tea spoons
5. Bread slices - 2 nos
6. Onions ( finely chopped) - 1 no
7. Potato ( boiled and smashed) - 1 no
8. Ginger garlic paste - 2 tea spoons
9. Eggs - 4 nos
10. Salt to taste
11. Oil  - 3 to 4 spoons
12. Mint leaves - 2 to 3 sticks
13. Lime -1 no

PROCEDURE

1. Mix the mince with turmeric, chili powder, cumin powder, ginger garlic paste, onions and  salt
2. Add the mashed boiled potato to it 
3. Soak the bread slices in water and squeeze out  the water 
4. Mix the soaked bread with the mince mixture
5. Beat the eggs
6. Add a part of the beaten eggs as a binder, if required
7. Shape into round balls
8. Heat oil in a pan
9. Dip the meat balls into the beaten eggs and fry till golden brown
10. Remove and keep them on a paper napkin to soak out  the extra oil.
11. Serve in a platter decorated with lime slices and mint leaves

NOTE : Can be served with Dhansak 

Ambakaliyu (Mango Chutney)

INGREDIENTS

1. Small green mangoes (do not use squishy and soft mangoes) - 1kg
2. Jaggery - 500 gms
3. Butter - 60 gms
4. Cinnamon sticks ( 1 inch each , aprox) - 4 nos
5. Green cardamom - 8 nos
6. Clove - 8 nos
7. Water - 125 - 140 ml
8. Salt to taste

PROCEDURE

1. Peel and slice the mangoes
2. Heat the butter in a pan; add cinnamon sticks, cardamoms and cloves.
3. Sauté till light brown
4. Add jaggery, mangoes, salt and water
5. Simmer till the mangoes have softened
6. Mix gently without breaking the mango slices
7. Cool it to room temperature

Lagan nu Custard (Wedding Custard)

INGREDIENTS

1. Milk . 1.5 lit
2. Condensed milk. 300 ml.
3. Sugar. 4 table spoon.
4. Sugar. ( for caramelize).  2 table spoons.
5. Eggs. 6 nos.
6. Vanilla essence .105 tea spoon.
7. Almonds, blanched and chopped. 100 gms.
8. Pistachios, blanched and chopped. 100 gms.
9. Cardamom powder. 1.5 tea spoon.

PROCEDURE

1. Boil the milk and 4 tbsp/50 g sugar in a pan on medium about 15 minutes.
2. Add the condensed milk to this.
3. In a separate pan burn 2 tbsp/30 g sugar on a slow fire to a brown color indicating it is caramelized.
4. When the sugar is brown, add in the milk and stir till dissolved.
5. Take the mixture off the stove and let it cool.
6. Beat the eggs and add it to the milk with the vanilla essence. (Make sure the mixture is cool before adding the eggs.).
7. Pour in an oven-proof dish.
8. Sprinkle the almonds, pistachios and cardamom on top and bake it in a pre-heated oven at 350 deg  F/180 deg. C for 90 minutes to 2 hours or till the top is light brown.
9. Let cool.
10. Refrigerate before serving.

Mutton Cutlets

INGREDIENTS

1. Mutton mince. 500 gms.
2. Finely chopped onions ( medium sise) . 2 nos.
3. Boiled and smashed potatoes (medium size) . 1 no.
4. Eggs  3 nos.
5. Ginger garlic paste. 1 table spoon.
6. Green chilies. (finely chopped). 2 nos.
7. Turmeric powder . 1 tea spoon.
8. Lemon juice. 3 tea spoons.
9. Coriander (finely chopped). 50 gms (aprox)
10. Salt to taste.
11. Oil. 3 table spoons.

PROCEDURE

1. Wash and marinate the minced mutton  in lemon juice, turmeric powder, salt,  and ginger garlic paste and keep it aside for 15 minutes..
2. Heat oil in a pan and fry the onions till translucent..
3. Add the marinated mutton, chopped green chilies, in the pan and mix  well.
4. Remove from the fire and let cool.
5. Add the mashed potatoes and coriander to the mixture. 
6. Make small round balls of this mixture and press with hand to form flat discs and keep aside.
7. Beat  egg white till stiff and add the egg yolks  and mix lightly.
8. Heat oil in a frying pan for shallow frying.
9. Dip the discs in the egg and shallow fry both sides on medium flame.
10. Remove and place them on a paper napkins to soak away the extra oil.
11. Serve in a plate with potato wafers, dips and ketchup.

Roast Chicken

INGREDIENTS

1. Chicken pieces.( Preferably boneless).  1/2 kg.
2. Crushed Cashew nuts. 100 gms.
3. Finely chopped onions . 3 nos.
4. Curd. 1 cup.
5. Ginger garlic paste. 2 tea spoon.
6. Tomatoes small . 2 nos.
7. Turmeric powder. 1/2 tea spoon.
8. Red chili powder. 1/2 tea spoon.
9. Clove .4 - 5 buds.
10. Bay leaf (Tej Patta). 2 - 3 nos.
11. Cardamom (Elaichi). 4 -5 nos.
12. Oil. 5 - 6 spoons.
13. Salt to taste.
14. Water .
15. Finely chopped coriander.

PROCEDURE

1. Marinate chicken pieces with curd, ginger garlic paste, turmeric and red chili powder and salt for over an hour.
2. Boil tomatoes, blanch and smash them in a mixer, adding a little water to liquefy. (Puree)
3. Heat oil in a pan.
4. Add  onions, clove, bay leaves,and cardamom and fry till the onions turn golden brown.
5. Add the marinated mutton and stir .
6. When almost done, add crushed cashew nuts, and tomato puree. Stir well.
7. Serve in a bowl,  garnished with coriander.

NOTE: Serve with Chapati or Rice

Jardaloo (Apricot) ma Gosht (Mutton)

INGREDIENTS

1. Mutton pieces 1/2 kg.
2. Apricot (seedless) 250 gms.
3. Onions finely chopped. 3Nos.
4. Ginger garlic paste 2 tea spoon.
5. Oil 50 gms.
6. Cinnamon 3 sticks.
7. Sugar to taste
8. Salt to taste.
9. Water 2 cups.
10. Coriander Finely chopped.

PROCEDURE

1. Soak the seedless apricots in water for about 4 to 5 hrs.
2. Heat oil in pan.
3. Fry the finely chopped onions till they turn golden brown.
4. Add ginger garlic paste and fry for about 5 minutes. 
5. Add mutton pieces, salt and cinnamon and cook well.
6. Add sufficient water and cook till the mutton becomes tender.
7. Heat the sugar in another pan till it turns brown.
8. Add the soaked apricots along with the water and boil.
9. Lower the heat and let the apricots cook and turn soft.
10. Add this to the cooked mutton and heat to form a thick gravy.
11. Serve in a bowl and garnish it with finely chopped coriander.

NOTE: Serve with chapati or rice