Tengra in Mustard Sauce

Tengra is a fresh water catfish. This is a simple recipe with loads of freshly ground yellow mustard seeds.

  • Tengra Fish. Cleaned. About 300 grams.
  • Yellow Mustard seeds, 3 tablespoons.
  • Fresh Chilies.
  • Garlic.
  • Coconut.
  • Turmeric Powder.
  • Chilly Powder.
  • Tomato puree, about 1/2 a cup.
  • Garam Masala Powder.
  • Fresh coriander, chopped.
  • Mustard oil.
  • Salt

Get water to a boil. Pour it over the mustard seeds. Let them soak it in this for an hour.

Blend together the drained mustard seeds, coconut, chilies and garlic into a paste.

Heat mustard oil and then fry the mustard paste in it. Keep stirring and use medium heat. When its turning lightly golden, add chilly powder, garam masala and salt. Dilute with pureed tomatoes. Cook till the oily sheen develops.

Add the fish and fresh coriander. Mix well. Dilute with half a cup of water.

Cover and cook on low flame for about 10 minutes.


Chicken Liver Fry

Chicken Liver has a weird texture. It also has a very distinct taste. As with most organ meat, you either love it or you hate it. I belong to the “Love It” group. Liver is loaded with nutrients especially the Vitamin B12. It also cooks really fast and hence special care must be taken to avoid overcooking it. It works great with a little extra spice and pepper.

  • Chicken Liver. 400 grams. Cut into bite sized pieces.
  • One Onion, chopped fine.
  • A tablespoon of ginger and garlic paste.
  • Chilly Powder.
  • Turmeric Powder.
  • Coriander Powder.
  • Pepper Powder.
  • Fresh Coriander.
  • Oil.
  • Salt.

Sauté onions in oil till they go soft. Add the ginger garlic paste and fry till the raw smell is gone. Add the chilly powder, coriander powder, turmeric and salt. Mix well and after a minute or two add the chicken liver.

Cover and cook on medium to low heat for 8 minutes. Open and add pepper powder.

Mix well and cook on high heat for about 3-4 minutes. Garnish with fresh coriander and stir it. Keep the high and use the coriander to deglaze the pan as well.

Roll it inside a roti and enjoy.

Whole Millet!!!

A simple idea that turned out super yummy.

  • Whole Wheat Flour : 500 grams.
  • Whole Finger Millet : 50 grams.
  • All Purpose Flour : 50 grams.
  • Water : Start with 250 ml.
  • Milk Powder : 50 grams.
  • Palm Sugar : 50 grams.
  • Oil : 30 grams.
  • Salt : 10 grams.
  • Yeast : 7 grams.

Combine all the ingredients except the all purpose flour in a large mixing dish. Let it sit for a couple of minutes.

Start kneading. Add in a little water if its dry. If you added too much water, use the all purpose flour to balance it out. Have fun. A little more water and little more flour. Try to understand the secret of life by playing this game.

Rub a little oil on the dough and a container. Let the dough rest till it doubles in size.

Shape into dinner rolls and let them rest for about 40-50 minutes. They will almost double in size.

Milk wash is highly recommended before plopping it into the preheated oven for about 30 minutes at 170C.

Brush a little butter when you get the rolls out.

Enjoy. The millet will become tiny crispy balls and add to the texture of the bread.

Semolina – All Purpose Flour – Milk

Keep on experimenting, keep on learning.

This is a very simple bread:

  • 250 grams of All Purpose Flour.
  • 250 grams of Semolina (Rava).
  • 250 grams of Milk.
  • 30 grams of Palm Sugar.
  • 10 grams of Salt.
  • 7 grams of Yeast.

Combine all and start kneading. Keep adding water as needed till the dough is soft ball with good gluten development.

Let it rise, shape it.

Let it rise, bake it at 180C for 30 minutes. An egg white wash and some seeds on top will give it a nice color and style.



Who does not love a nice sizzler!!!!!!!!

But with covid on, we have not been to a restaurant in over a year. So decided to set it up at home. I did not wish to buy anything extra for this and used the setup available at home.

  1. Super Heated Cast Iron Tawa.
  2. An old towel.
  3. Newspapers.

The platter consists of the following:

  • Iceberg Lettuce washed and dried. This is the first layer on the hot tawa.
  • Cauliflower, carrots and bell peppers cooked in butter with dried herbs. Simply mix them all and cook covered on low heat for about 10-12 minutes.
  • Boneless chicken thighs, marinated in curd, lemon juice, chilly powder, turmeric and salt. Saute in mustard oil for 3-4 minutes and then cook on low heat covered for about 10 minutes. Open and dry it up on high heat.
  • Rice cooked in butter with some spices..
  • French Fries.
  • Some sago papad.
  • After plating everything, add a little ghee to the hot pan to get the smoke effect. I was very conservative in adding this ghee because I was planning on serving in my living room and did not want to fill it up with smoke.
  • Plate everything on the hot pan while its on the stove.
  • Setup the serving area on the floor. Spread out a newspaper and keep a folded towel on top of it.
  • Keep the hot pan on this.
  • This will keep the setup safe especially if you are serving the food for your kids. The focus should be on the food and not if someone is gonna get burnt.
  • Enjoy!

Chocolate Cake

This is how you make 250 grams of chocolate into almost triple its weight of awesomeness.

  • Dark Compound Chocolate : 250 grams.
  • Fresh Cream : 200 ml.
  • Eggs : 3.
  • Sugar : 30 grams.
  • All Purpose Flour : 120 grams.
  • Baking Powder : 1 tsp.
  • Salt : A pinch.

Prepare the baking pan by rubbing in some butter and spreading some flour. This will make removing the cake much easier after its baked.

Combine the flour, salt and baking powder. Use a whisk to mix them.

Melt the chocolate. Easiest way is to do it in a microwave by giving it 30 second blasts. Mix in the cream till you cannot tell them apart. It will be like a very wet ganache.

Whip the eggs and sugar. It will be a lot easier to use a hand mixer. When its ribboning, add half the flour and whisk it in.

Then add all the chocolate cream mixture into it.

When incorporated well, add the remaining flour. Don’t overmix after the last part of the flour is added. We are not baking a bread so don’t really want to develop a lot of gluten.

Bake in a preheated oven at 160C for around 30 minutes. A knife inserted will come out covered in chocolate so this test is useless.

Let it cool for at least 10 minutes before removing from the pan. There is a lot of chocolate in the cake and it will need time to set.


No Ferment : Horse Gram and Ragi Dosa

With dosa there are no worries about getting the proportions correct. All you need is a well seasoned tawa.

My measurements were based on a coffee mug and my fist.

  • Horse Gram : One Coffee Mug.
  • Whole Ragi : One Coffee Mug.
  • Raw rice : One fistful.
  • Whole Urad : 2 or maybe it was 3 fistfuls.
  • A few fenugreek seeds.

Soak it overnight. Run it thru a mixie. Don’t be lazy. Do it in small batches so that its finely ground. Add water as needed to get the right consistency. Add salt. Taste to balance it.

Make a dosa.

Enjoy with chutneys.

No Splatter Chicken Fry

Moisture is the biggest enemy when it comes to frying and messing up the kitchen. Eliminate it and you will be able to enjoy the chicken without the headache of clean up.

The key ingrediants are:

  • Chicken, cut into bite sized pieces.
  • Corn Flour.
  • Spice Mix.

I wash the chicken and let it sit in a colander so it can air dry for about 20-30 minutes.

Prepare a spice mix. I mixed together powdered pepper, kabab chinni (Piper Cubeba, as its very close to All Spice), dried herbs, paprika and salt. Do not add any liquids like vinegar, lemon juice or soy sauce. Using a spoon, stir these dry powders along with the chicken. Then sprinkle in corn flour. Mix using the spoon. Do not use your fingers. There must be enough to coat the chicken pieces. Leave it alone for at least 20-30 minutes.

Heat oil. Put pieces one at a time. Fry till they get a golden color.


Yunhi Challah Challah..

This was an experiment that went very well and made a delicious bread. All purpose flour is great for making bread but it is lacking in the flavor department. So I let it slow ferment.

Whole Wheat flour is richer in taste and fiber but not very great in developing gluten. So I made this dough with only 66% of Whole Wheat.

On Day 1, I combined together

  • 225 grams of All Purpose Flour
  • 180 grams of Water.
  • A pinch of yeast.

Mixed them into a shaggy dough and let it sit overnight on my kitchen counter. The next 24 hours day it spent in the fridge.

This slow fermenting does wonders to the development of flavor as the yeast grows very slowly.

Day 3, I let this preferment come to room temperature and made my final dough.

  • All the preferment.
  • 400 grams of Whole Wheat Flour.
  • 30 grams of milk powder.
  • 30 grams of powdered jaggery. You can substitute with white sugar or honey.
  • 10 grams of salt.
  • 7 grams of yeast.
  • Tepid water. You start with 150 grams and add as you knead.

Made the dough and kneaded till it was nice and soft. Rubbed some oil and let it rest for two hours. It will double in size.

The combined weight was about 1100 grams. So I divided into two parts. Made 5 long ropes and my daughter shaped them into a Challah. I turned the Challah inwards because my oven is small.

When the second rise was done, put an egg wash and some seeds.

Baked at 180C in a preheated oven for 30 minutes.