Garlic Dill Prawns

Garlic Dill Prawns

Just a couple of minutes to make this yum dish.

Into a pan add some butter and oil. When hot add in a chopped green chilly and lots of crushed garlic. After a minute or two add in half the amount of chopped dill leaves you want in this dish. When they have reduced to just a fraction, add the prawns and remaining dill leaves. Season with salt.

Cook covered on medium heat for about 4-5 mins.

Open the lid and move to high flame. Reduce till there is no liquid left.


How to Clean Silver Pomfret

Silver Pomfret is the easiest fish to cleanup and prepare. Start by sharpening your knife. This is extremely important.

  • Remove the tail and fins.
  • Feel the skull and cut inwards from where the bone ends.
  • Feel the jawline and cut inwards from where the bone ends.
  • Both incisions must intersect to form a V.
  • Free the head and pull firmly but slowly to pull out the stomach. If you do it right the entire thing will come out without breaking apart.
  • Wash the opened cavity under running water.

The more you work on the mundane parts of cooking and cleaning the better you become as a cook.


A lot of Chicken

This is an easy recipe when cooking a big batch of chicken for a party.

Two kilos of assorted legs and thighs with a couple of slits. Marinate them in a mixture of lemon (2) juice, salt, chilly powder, turmeric, Curd (2 tbsp is enough), ginger garlic paste (1 tbsp) and kasuri methi. An hour is more than enough.

Use a large dish. I prefer using a 8 liter stock pot, which I got from Ikea.

Pour in a neutral oil. I used enough to fill about 1 cm of the pan.

Once hot, spread out the chicken.

Add lots of quartered red tomatoes.

Once it feels hot and you can see some steam, cover the pot and let it cook on medium heat for about 20 minutes.

When you open the lid, you will find the chicken swimming in tomato juice.

Let it cook on high and keep stirring occasionally. The chicken may break. Don’t worry. That will help as the dish cooks along.

Once the chicken is cooked, test and adjust the seasoning. Remove the pieces and start reducing the liquids till the oil separates. This will make the sauce richer and richer with a beautiful color.

Once its reduced down, add in the chicken pieces and mix well. Cook till a light caramelization starts setting in.


Brownie Blondie

When you use dark chocolate, its brownies. Use white chocolate and get blondies. Both will have a different texture and taste.

Double boil in a large container, 300 grams of chocolate with 100 grams of butter. Let it cool completely.

In a large container, whisk together 3 eggs and 200 grams of sugar.

Combine the chocolate butter with the sugary eggs. Add a teaspoon of vanilla essence while whisking them together.

Premix, 100 grams of flour with a teaspoon of baking powder and a pinch of salt.

Mix the dry and wet ingredients. Pour into a parchment lined baking tray. Bake in a preheated oven for 30-40 mins at 170C.

Let it cool fully before slicing.


Chicken Fry

Chicken Fry

I wanted to surprise my kids with a fun meal once they come home from school. Fried chicken is easily right on top of that list.

As I usually do, will break this into simple parts.

Part 1: In a bowl combine together chilly powder, turmeric powder, garlic powder, ginger garlic paste, soya sauce and salt. Taste it and balance it. Marinate the chicken in this paste for at least 30 mins.

Part 2: To the marinating chicken add a tablespoon of maida and a tablespoon of corn flour. Crack in a egg. Massage this into the chicken. Leave it for about 30 mins.

Part 3: Deep fry in oil. The oil must be hot but not smoking hot like me. Once you put the chicken pieces in, reduce to medium heat. You can either fry the chicken as is or coat it with breadcrumbs. My kids decided breadcrumb coated pieces are better.


The Basic Daal


A very basic daal recipe that builds flavors in two stages. Take boiled lentils, cook them in an onions base and finally temper with desi ghee.

Stage 1:

Soak in water for 30mins, one cup of mixed lentils. I use 50% Toor, 25% Masoor and 25% Mung daal. Drain and discard the water. Put the lentils in a pressure cooker, sprinkle a little turmeric and add enough water to fully submerge them. Do not add salt. Pressure cook for one whistle. Switch off the heat and let it cool down on its own.

Stage 2:

Saute finely chopped onions and green chillies. Once the onions turn translucent add in some chilly powder and one chopped tomato. Season with salt. Cook till the oil separates. Add chopped coriander and then add the cooked lentils along with all the water that was with them. Bring to one boil and reduce the heat.

Stage 3:

In a small kadai, heat a large tablespoon of ghee. Crackle some cumin and fry some garlic. Add in a dry red chilly. When its super hot, pour this lava of flavors into the simmering lentils.

This is the most basic of daals that is very tasty and easy to cook. You can incorporate more ingredients into stage two and three. Some people like to add fresh greens like spinach in stage 2, a lot of people like a pinch of hing in stage 3.

The more you experiment, the more you learn.


Chicken Filler for Whatever you fancy.

I was not planning on cooking but then again this is such a simple recipe…

Use only boneless chicken thighs or legs. Do not use chicken breast for this recipe.

This is a two stage recipe.

Put boneless chicken in a pressure cooker. No need to cut it. A teaspoon of ginger garlic paste, red chilly powder, turmeric powder and salt. Pour in some water. Its ok to add more water. Pressure cook for one whistle.

While the pressure cooker is cooling down, saute chopped onions in oil. When they are starting to brown up, add the cooked chicken and all the water in the cooker. Shift to high heat. As the chicken starts to dry up, use two forks to start shredding it.

Soon the water will fully dry up and you will have a layer of fond develop on the pan. Add in lots of chopped fresh coriander. Use it to deglaze the pan. A drizzle of fresh lemon juice will be nice.

Use this as a filling in sandwich or roti or tortilla or a salad. The reason there are very few spices added is because this chicken is going to be used with other condiments. Add too many things and the result will be too confusing for everyone.


Bone Broth

I want to thank all the people who buy boneless mutton, so people like me can get bones for such a cheap price

  • Mutton Bones : 500 grams.
  • Cinnamon Stick.
  • Cloves.
  • Cardamom.
  • Bay leaf.
  • Oil.
  • 2 Onions.
  • 2 Tomatoes.
  • 2 Green chillies
  • Ginger Garlic paste.
  • Turmeric Powder.
  • Red Chilly Powder.
  • Garam Masala Powder.
  • Fresh Greens like coriander, mint, basil.
  • Juice of a lemon.
  • Salt.

Use a 5l pressure cooker.

Heat 3-4 tablespoons of oil. Saute the bay leaf, cardamom, cloves and cinnamon. When fragrant add the sliced onions and green chillies. Cook onions till they are just about to get a little brown on them.

Toss in the bones and roast them on high heat. Add the ginger garlic paste and cook till its well distributed and the raw smell is gone.

Add turmeric and chilly powder. After a minute or two add the tomatoes and salt. Cook till the oil starts to separate.

Add in chopped fresh greens. Mix well and completely deglaze the pan.

Add as much water as your pressure cooker can accept . Get it to a boil. Then close the lid and pressure cook. I gave it 2 whistles and then simmered for 10 minutes.

Open when the pressure has dissipated.

Adjust seasoning. The broth might be a little rich. To cut the fatty nature, add the lemon juice.

Stir and cook for about 2-3 minutes.

Serve HOT.