- 2 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 teaspoon cumin seeds
- 10 curry leaves
- 1 large tomato
- 1 tbsp tomato paste
- 1 tsp dhana Jeera
- 1/4 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp crushed garlic
- 1/2 tsp crushed ginger
- 1/2 tsp green chili paste
- 1 tbsp lemon juice
- 1 lb fish
- Chopped cilantro for decoration.
- In a Medium sauce pan heat oil, add mustard seeds, fenugreek seeds, cumin seeds and curry leaves. When the seeds start to pop add the chopped tomatoes and the rest of the spices.
- Cover and let it simmer for 5 minutes, stirring a couple of times.
- Add a cup of water, when the water starts to boil add the fish, cover and cook for 5 minutes, till the fish is cooked. do not stir the fish, it will break.
- The fish will star to flakes, when it is done.
- Sprinkle cilantro on it before serving.
- Serve with rice.
You can use any fish for this, e.g. Tilapia, Halibut, Sable fish, Salmon or cod.
- 2 lbs Mogo(casava)
- 1 tsp salt
- 2 cans Coconut milk
- 1 chicken breast, cut into 1/2 inch cube
- 1/4 cup vegetable oil
- 1/2 tsp jeera(cumin)
- 1 jalepeno
- 1 small onion
- 1 small tomato
- 1 tbsp green masala
- 1 lemon/lime
- 2 tbsp chopped fresh dhania
- In a medium saucepan, boil mogo in 4 cups water and salt. When mogo is soft, take it out and cut it into small pieces.
- Put the mogo back into the saucepan and add the coconut milk, let it cook on med heat.
- In a medium saucepan heat the oil. Add jeera and diced onion. Fry the onion, till they soft, add the tomatoes, green masala, and chicken and stir fry it for about 5 min.
- Add the chicken to the mogo, mix well, cook on low heat covered for about 5 min.
- Add lemon/lime juice and mix.
- Sprinkle with chopped cilantro and serve.
You can leave the chicken out, if you want it Vegetarian.
You can substitute beef for chicken.
Biriyani is a set of rice-based food made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word berya(n) which means “fried” or “roasted”. Biriyani originated in Iran.
The difference between Biriyani and pilau is that, pilau is made by cooking the items together and with biriyani, the rice is cooked separately from the rich sauce curry of meat or vegetables. The curry and the rice is then layered, resulting in a dish of contrasting flavours of flavored rice and rich flavoured sauce of meat or vegetables.
2 cups oil for frying
2 cups rice
2 tsp salt
Remove all the fat from the chicken and rinse it in cold water.
Peel the onions and slice it very thin. Add half an onion to the chicken.
In a large saucepan put the chicken, yoghurt, cumin seeds, black pepper, cardamom, cloves, cinnamon stick, green masala, chili powder, tomato paste and salt and mix everything together. Cook this on medium-high heat till the sauce has thickened and the chicken is almost cooked about 15 minutes.
Heat the oil in a frying pan. Peel the potatoes and cut them in quarters and deep fry them. Deep fry the onions till they are crispy and golden brown. Drain on paper towel.
Rinse the rice in cold water. Bring the water to a boil, add the salt and boil it for 10 minutes. The rice should not be cooked completely. Drain the rice and run it through cold water (to stop the rice from cooking more)
Add saffron to 1/2 cup of hot water.
Arrange the fried potatoes on the chicken, spread the fried onions and sprinkle the garam masala. Layer the rice on the chicken, sprinkle the saffron water and 1/4 cup of oil(use the oil from the frying pan).
Cover and bake it in a preheated oven for 1/2 hour, or till the rice is fluffy and cooked through. You should also get a nice aroma when you open the saucepan.
To serve, spread the rice in a platter and put the chicken on top.
Serve with kutchumber and carrot pickle.
- 1 chicken-cut up in 10 pieces
- 1 tsp salt
- 1 tsp chilli powder(or to taste)
- 1/3 cup oil
- 1 tsp garlic
- 1 tsp ginger
- 1/3 cup vegetable oil
- 2 oz butter
- 2 medium onions sliced thinly
- 4 oz almonds
- 8 oz prunes pitted
- 1 8 oz can tomato Sauce
- ½ cup sugar
- ½ cup Vinegar
- 2 tbsp sliced almonds
- Marinate chicken with salt, chilli powder, garlic and ginger for 1 hour.
- Bake the chicken in the oven at 350 degrees.
- Heat the oil and butter in a saucepan and fry the onions till they are Golden Brown.
- Add the prunes and almonds and fry for a minute.
- Add the tomato sauce and cook for about 5 mins, on med heat,
till the oil separates.
- Add chicken pieces, sugar and vinegar and cook till the chicken is cooked through and the sauce is thick. About 10 mins.
- Sprinkle with sliced almonds before serving.
Serve with Naan, french bread/saffron rice.
Paya is a traditional food from the Indian Subcontinent.
Paya is a soup made with Lamb or Mutton trotters. Paya means leg in Hindi.
It is also served at various festivals and gatherings, or made for special guests. Paya
is served for breakfast or brunch and is served with bread or Naan.
- 5 lbs Paya
- 10 cloves
- 1 tsp black pepper
- 1 cinnamon stick
- 6 cardamom
- 1 tsp cumin
- 2 lbs sliced onions
- 1.5 lbs tomatoes
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 jalepino chopped
- 1 tsp chilli powder
- 2 tbsp dhana jeera
- 1/2 tsp haldi
- 1 can tomato puree(6 oz)
- 2 tsp salt
- juice of lemon/lime
- 1/4 cup chopped cilantro
- 1 tsp garam masala
- Rinse paya in cold water and put it in a large saucepan with 4 cups of water. When it starts to boil, remove it from the heat, drain it and rinse the paya. Return it in the saucepan.
- Add the rest of the ingredients, add 5 lt of water and bring it to boil, lower the temperature to med, and cook it for an hour, to till everything starts to fall apart.
- Add lemon juice,
- Sprinkle it with cilantro and garam masala before serving.
Serve it with french bread/naan.
You can slow cook the paya in a preheated 350 degree the oven for 2 hrs.
Bring the paya to a boil. drain, and rinse it. Add the rest of the ingredients and pressure cook for 40 minutes
Bisques and chowders are two types of thick soup. Bisque is generally smooth while chowder is chunky. Both have a history with seafood – the word chowder comes from the french word for cauldron in which fishermen made their stew, but both words are often used to describe non-seafood dishes as well.
- 6 tbsp canola oil
- 3 large yellow onions, diced medium
- 3 large carrots, diced medium
- 6 stalks celery, diced medium
- 1 lb potatoes, diced medium
- 5 cups water
- 2 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp salt
- 1/2 cup roasted garlic*
- 1 small roasted red bell pepper peeled**
- 3 cups whipping cream
- 1 lb fresh Salmon, Halibut or ling code, boneless, cut into bite size pieces
- 1 tbsp chipotle chili
- 1 tbsp chopped fresh dill
- Heat 4 tbsps of the oil in a large heavy-bottom saucepan.Stir in all but 2 tbsps of the chopped onions as well as all the carrots and celery, (set the onions aside for now). Cook for 25 minutes or until tender.
- Add the potatoes, water, dried spices, bring to a simmer and cook uncovered for 20 minutes.
- Meanwhile, use a food processor to puree the roasted garlic and red pepper. Add to the soup along wth the cream.
- Heat the remaining 2 tbsps oil in a medium heavy bottom frying pan over medium-high heat. Add the fresh salmon, chopped onions and chipotle puree. Sure for 4-5 mins, then transfer to the soup pot.
- Simmer for 5 min. or until the chowder is hot throughout, then serve, garnish each bowl with a little chopped dill.
* To roast a whole garlic, preheat the oven to 400 degree, slice the paper end of the build, exposing the top of the garlic cloves. Drizzle lightly with olive oil, wrap tightly in aluminum foil, and bake for 20-25 mins,, until soft.
**To roast bell peppers, preheat the broiler in your oven, then core each pepper and slice it into quarters. Place the pieces skin side up on a baking sheet and slide it under the broiler, roasting until the skin is blackened. Pop the blackened peppers into a bowl, cover tightly with plastic wrap, and steam for 20 min. Remove the skins. they should slide off easily.
Substitue corn for salmon
- 1 lb lean ground beef
- 1/4 cup vinegar
- 1 tsp sugar
- 1 tsp dried oregano leaves
- 1 tsp red chilly powder(optional)
- 1 tsp paprika
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1/2 tsp freshly ground cumin
- 1 small red onion
- 1 medium red or green pepper
- 1 jalepino, thinly sliced
- 1 tbsp chopped cilantro
- In a saucepan add beef, vinegar sugar, oregano, chillies, paprika, garlic and ginger paste, black pepper and cumin and cook on medium high heat, stirring and breaking the beef.
- Reduce the heat to medium and cook for 10 mins., stirring it a couple of times, till most of the liquid has evaporated.
- Add the sliced onions, peppers, jalepino and cilantro.
- serve it on rice with Salsa
you can use any meat, I have used chicken ground.
It is a Cold Snowy Day in Vancouver. It has been snowing for 3 days now, so I decided to make Kadhi and Lassi Kichadi (or grey kichadi) for dinner.
Kadhi is a yoghurt based gravy dish to which chickpea flour/besan is added, tempered and then simmered with spices. Kadhi is a popular North Indian dish, made with chickpea flour and yogurt as main ingredients along with various spices. In India each state and region has their own version of kadhi. Panjabi Kadhi is thick with pakoras added to it. Gujarati kadhi is thin and sweet as jaggery or sugar is added to it.
Kichadi is a simple dish that has the consistency of porridge. kichadi is from Indian subcontinent made from rice and Mung Daal(lentils). In Indian culture, it is considered one of the first solid foods that babies eat. It is also eaten by those recovering from indigestion problem. It is also a comfort food to be eaten on a cold winter day. It can be a simple dish served with ghee or butter or it can be spiced up with vegetables in it. It is served with masala potato and kadhi. This kichadi is cooked on slow heat till it is very soft. Back home khichdi is cooked in a clay pot on a sagari(sagari is a cooking stove and uses coal). We also had our main meal at lunch time and then have a simple meal for dinner. Kadhi Kichari is one of the simple meal. A lot of our seniors have dudh kichadi(milk and kichadi0 or dahi kichadi (yoghurt and kichadi) for dinner. Add papadum and mango pickle to the meal. The following day we added the the oil from the mango pickle and had the kichadi, tastes pretty good.
- 1 lt yoghurt (6%MF)
- 3 cups water
- 1 level tbsp chickpea flour
- 1 tbsp green masala
- 1/4 tsp haldi(turmeric powder)
- 1 tsp dhana jeera(coriander and cumin powder)
- 1 tsp salt(to taste)
- 1 tbsp sugar/jaggery
- 1 jalapeño(optional)
- coriander leaves for garnishing
- 2 tbsp vegetable oil
- 1 spring curry leaves
- 1 broken red chilli(optional)
- 2 clove garlic, thinly sliced
- 1/2 tsp jeera(cumin seeds)
- 1/2 tsp rai(mustard seeds)
- 1/2 tsp methi(fenugreek seeds)
- In a Medium bowl add the yoghurt, water, chickpea flour, green masala,haldi, chana jeera, and salt and mix well. Make sure there are no lumps in the mixture.
- Heat a large sauce pan on high heat. Add the oil, when the oil is hot add the rest of the tempering ingredients. When the seeds start to pop, add the yoghurt mix and mix well.
- Keep stirring till the curry thins out, about 5 minutes. The kadhi will boil over if you do not stir it.
- Lower the heat to medium and let it simmer for about 10 minutes, stirring a few times.
- Add the sugar/jaggery, jalepeno cut in half and coriander leaves.
- Serve hot with Lassi kichari, chuti kichari or vegetable pilau.
- You can serve kadhi in a small tea cup for people to drink it.
- 1/2 cup Split Mung Daal
- 1/2 cup long grain rice
- 4 cups water
- 1/2 tsp salt
- 2 oz butter or ghee.
- Rinse mung daal and rice with cold water a few times.
- Add mung daal and rice to a pot with 4 cups water and 1/2 tsp salt.
- Bring to a boil on high heat stirring occasionally.
- Add the butter/ghee. Reduce heat to medium low(mark 4) and simmer until all the water is absorbed.
- Turn the heat off. Mash the kichadi and serve with yoghurt, kadhi or other vegetable curry.
If you soak mung daal and rice for 1/2 hr or more, the kichadi will cook faster.