Spices and Recipes

Ingredients:

• Salmon Fillet
• Mushrooms

Marinade:

• Tandoori spice powder - 1 tsp
• Fresh ginger, crushed - 1 tsp
• Garlic cloves, crushed - 1
• Honey - 1 tsp
• Salt - as per taste
• Black pepper powder, to sprinkle
• Lemon juice, to drizzle

Method:

1. Mix all marinade ingredients together with enough water to make it liquid.
2. Put the salmon fillets in dish and cover completely with the marinade.
3. Turn the fillets over a couple of times, cover and leave to marinate in the fridge for 30 to 45 mins.
4. Heat the oven to 420 F.
5. Take the salmon fillets from the marinade, place onto a baking dish and drizzle it over with the marinade.
6. *
7. Drizzle some lemon juice and sprinkle some black pepper over the fillets.
8. Add the mushrooms.
9. Bake for 15 - 20 minutes.

* You can add the excess marinade onto the fillets if you like salmon to be juicy.

Serve hot with steamed rice.

Ingredients:

• Eggplant - Small size - 10 (Preferred round shaped)
• Onions - 1 cut into big pieces
• Sesame seeds - 1/2 cup
• Ground nuts - 1/2 cup
• Cashew nuts - 5
• Musturd seeds - 1 tsp
• Green chillies - 6
• Red chilli powder - 2 tsp
• Cinnamon stick - 1 inch size
• Cloves - 6
• Vegetable oil - 3 tbsp
• Tamarind - lemon size soaked in a half glass of water
• Ginger garlic paste - 3 tsp
• Salt - 2 tsp
• Cilantro - to garnish

Preparation:

1. Wash the eggplants thoroughly with hot water and wipe them dry with clean cloth or paper towel.
2. Take 1 tbsp oil in a kadai (wok) and fry cashew nuts, cinnamon, cloves, ground nuts, sesame seeds until they change their color. Transfer these into mixie jar and keep aside.
3. Take 1 tbsp oil and fry onions and chillies till transparent. Add this mixture to the mixie jar.
4. Add to the above made mixture chilli powder, salt, ginger garlic paste and grind this to a thick paste.
5. Take a small kitchen knife, make plus shaped slit on eggplants. Take care not to cut until the end.

Method:

1. Stuff the eggplants with the paste.
2. Take a pressure cooker, heat oil, add musturd seeds and the left mixture to this hot oil and fry for a while.
3. Add little water to this mixture and let it it boil for a while.
4. Add the stuffed eggplants to this mixture.
5. Add tamarind water, close the lid and cook till 1 whistle sound.
6. Open the cooker upon cooling. Transfer into a serving bowl.

You can reheat in the cooker without closing the lid by stirring lightly (you do not want the mixture come out of the eggplants) for a minute.

Garnish with Cilantro. Serve hot.

Ingredients:

• 250 gms Paneer
• 1 cup Chickpea Flour (Besan)
• 2 tsp Oil
• 1 1/2 tsp Salt
• 1/2 tsp Red chili powder
• 1-2 Chopped Green Chillies (Jalapeno)
• 1/2 cup Water

Method:

1. Mix first set of ingredients well.
2. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
3. Let batter rest 1/2 hour in a warm place
4. Cut the paneer into thick cubes.
5. Sprinkle little salt, chili powder on the cubes
6. Deep fry in oil that is heated to 375°.
7. Drain on paper towels and serve immediately.
8. Serve the paneer pakora with coriander or mint chutney

Ingredients:

• 350 gms Paneer
• 2 tsp Salt
• 1 Egg
• 1/2 cup Corn Flour
• 1 tsp Ginger-Garlic Paste
• 2 cups Coarsely Chopped Onions
• 2 tbsp Sliced Green Chillies
• 1 tbsp Soya Sauce
• 2 tbsp Vinegar
• 1/4 tsp Ajinomoto
• Oil for frying
• Little Water

Method:

1. Cut the paner into cubes.
2. Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
3. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
4. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
5. Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
6. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Ingredients

• 2 Cup Basmati rice
• 1.5 lbs Chicken pieces
• 1/2 cup Milk
• 1 cup Yogurt (curd)
• 3 Thinly sliced onions
• 1 tsp. Ginger paste
• 1/2 tsp. Garlic paste
• 1 tsp. Green chilli paste
• 1/2 cup Tomato puree
• 2 tsp. Red chilli powder
• 1 tsp. Turmeric Powder
• 1 tsp. Cumin powder (Roasted)
• 2 tsp. Garam Masala Powder
• 1/2 tsp. Green cardamom powder
• Pinch of Saffron
• 1 tsp. Coriander powder
• 2 tbsp. Green coriander leaves
• Salt to taste
• 5-7 tbsp. Vegetable oil

Pre-Prep:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.

Method:

1. Heat oil in a pan. Fry the onions until golden brown.
2. Add the marinated chicken and cook for 10 minutes.
3. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.
4. Mix gently.

Garnish with green coriander leaves and serve hot.