Herby Mahi Mahi pan seared in white wine

Serving size : 4-8
Total preparation time : 30 mins
Cooking time : 8 mins.

Ingredients :

For the marination :
8 Mahi mahi boneless pieces
1 tspn Salt
1 tspn Black pepper
1 tbpn lime juice
1tspn paprika
1.5 tspn finely chopped italian herbs (basil, parsley and oregano)

For the frying :
1.5 tspn  white wine
1.5 tspn olive oil
1/2 tspn garlic powder
1/2 tspn paprika mixed with vinegar.

Method :
Marinate the fish with the marinating ingredients for 30 mins under refrigeration.
Heat a non stick pan on medium heat, Put some olive oil and place the marinated fish pieces on the pan.Once the fish starts cooking, sprinkle the white wine over the fish and cook on high heat for 2 mins.Turn the fish on each side in the white wine and cook on medium heat for 5 mins.Sprinkle  Pan sear for another 2 mins until cooked evenly and browned on all sides. drizzle the paprika mixed with vinegar and sprinkle the garlic power over the fish. Once done, turn off the heat and transfer to a serving plate. Garnish with herbs and lemon wedges. Best served as a side with pasta, rice or any other entree.

Pomegranate and tomato raita/ Flavored Yoghurt with pomegranate and tomatoes.

Serving size : 3-4
Total preparation time : 5-6 mins

Ingredients :

1.5 cup thick yoghurt
1/2 cup water
1/4 cup finely chopped tomatoes
1/2 cup pomegrante seeds
1 tbspn finely chopped onion
1 tbpn finely chopped coriander leaves
1 tspn chat masala
1 tspn roasted groundnut powder
1/4 tspn rock salt.
1/2 tspn black pepper
1/4 tspn sugar
A pinch of salt to taste

Method :

Whip the yoghurt well with water. Add in all the powdered spices and salt and mix well. Add in the tomatoes, pomegranate seeds, coriander leaves and roasted groundnut powder. Do a taste of flavors.Add more sugar/ black pepper if required.

Best served with biryani/ pilafs or any spicy curry/ entree.

Spicy Cottage cheese and bell pepper stir fry/ Paneer and capsicum stir fry

Serving size : 4
Total Preparation time : 20 mins
Cooking time :10 mins.

Ingredients :
2 cups cottage cheese/paneer cubes
1 cup sliced purple onion.
1 cup green bell pepper cut into cubes
1/2 cup finely chopped tomato
5 garlic cloves, minced
1 inch ginger, finely grated
1 inch cinnamon stick
2 cloves
1 bay leaf
1 star aniseed
1 tspn shahi jeera
2 red chilies
1/2 tsp turmeric powder
1/2  tspn roasted cumin powder
1 tspn roasted coriander powder
1 tspn kashmiri red chilli powder
1 tspn garam masala  ( Everest brand or any home made)
2 tbspn oil
salt to taste

Method :
Heat oil in a wide casserole on medium heat. Once the oil is heated, add the whole chilies and spices one by one and temper. Saute the ginger and garlic for a minute and mix in the chopped onions. Add salt and saute them till transparent. Add the the powdered spices one by one. Once the spices are well cooked for a minute, add in the tomatoes and bell peppers and saute for 2 mins on medium- high heat. Add the paneer cubes and stir well gently taking care not to break the pieces. Turn the heat to low- medium and let it simmer covered for another 2- 3 mins. Turn the heat off. mix well and serve hot. Best served with naan or rotis.

Tips :
You could marinate the paneer with 2 tspn of heavy cream, 1 tspn of ginger garlic paste and red chilli powder before adding to the the pan.
You can also use colored bell peppers in this recipe.
Make sure the bell peppers are not cooked too much and are tender yet crispy.

Peach Phirni/ Pudding

Smooth and flavorful rice pudding with the subtle aroma of peaches and the creaminess of rice and milk. Soothing and refreshing for the throat and the taste buds.

Serving size : 8
Total Preparation time : 40 mins
Cooking time : 35- 40 mins

Ingredients :
3 cups milk for cooking
1- tbspn milk for blending
1/4 cup rice
3/4 cup sugar
1/4 tspn cardamom powder
1.5 cups of fresh peach pulp ( around 2 peaches)
1/2 tspn corn starch
4 peaches, sliced
4-5 mint leaves
1 tbspn of sliced almonds

Method :
Wash, drain and pre-soak the rice for 15- 30 mins. Drain the water out and blend in a mixer to a fine texture with just enough milk. Keep aside. Now take a bowl with a little milk, add corn starch and make a mix. Mix this well with the peach pulp and keep aside. Heat a non stick heavy bottom pan and boil the milk on medium high heat. Simmer for around 8 mins until the milk comes to a boil and reduces to 2 cups. Now turn the heat to low, and take 1/4 cup milk from this pan into a bowl and mix it with the smooth rice paste. Now with the heat still on low, add the rice concoction into the milk slowly, stirring continuously to make sure no lumps are formed. Cook on low- medium heat till the rice is cooked, stirring to avoid the rice and milk from getting burnt and simmering until milk is reduced to half its quantity.When the mixture becomes thick and smooth, add sugar and cardamom and simmer for another 3-4 mins. Turn off the heat and pour in the peach pulp into this cooked rice. Mix well and transfer gently to a serving bowl. Garnish with almonds and let it cool. Refrigerate and serve chilled garnished with mint leaves and peach slices.

Tips
You can use 2 cups evaporated milk instead of using 3 cups milk.
Instead of peaches, you can use mango, passion fruit, chickoo, custard apple, guava, strawberry etc.
If not fresh fruit, you can use canned fruit by draining the syrup.

Masala Papad

Serving size : 3
Total Preparation time 10 mins
Cooking time : 3 mins

Ingredients :
3 Urad dal papads
1 cup finely chopped tomatoes ( seeded)
1/2 cup finely chopped onion
1 finely chopped green chili
1.5 tbspn of finely chopped coriander leaves
1 tspn lime juice
1/2 tspn chat masala
1/2 tspn chili powder
1/4 tspn rock salt
Salt to taste
2-3 tbspn nylon sev (optional)
1 tbspn pomegrante seeds (optional)

Method :
Deep fry the papad on by one in oil or microwave each side for 30 seconds.
Place them on a large plate. Now mix the lime juice, tomato, onion, coriander leaves, salt and rock salt in a bowl. Sprinkle the chat masala, chilli powder, and green chillies over the papad evenly. Now just before serving, sprinkle the tomato onion mix all over quickly spreading evenly, followed by the pomegranate seeds and sev (optional). Serve immediately.

Tip :
You can add the spices and keep. Sprinkle the veggies directly at the dinner table to avoid the papad becoming soggy.
Use tight and fresh tomatoes without too much pulp, remove the seeds and the juice if any while chopping.

Spinach and green peas in creamy sauce /Matar palak malai

Serving size : 3

Total preparation time : 10 mins

Cooking time : 20 mins

Ingredients :

4 cups Spinach,washed and blanched

1 cup Green peas

1/2 tspn ginger paste

A pinch of asafetida

2 cloves

1 inch cinnamon stick

1/4 tsp turmeric powder

1 tspn chili powder

1/2 cup milk

1 tsp besan/ gram flour

Salt to taste

2 tspn oil

1 tspn heavy cream

Method :

Heat oil in a pan on medium heat and temper the asafetida, cloves, cinnamon and ginger. Add the spinach and the green peas with turmeric and salt. Let it simmer for 6-8 mins on low heat till the natural water from the spinach evaporates. Now add the chili powder and mix well. Cook for another 6 mins on medium heat until the spinach and peas are well cooked.Take the milk in a bowl and mix in the gram flour well. Add this to the veggies and mix well.Add the whipped heavy cream at this point and mix well. Bring it to a boil till it becomes creamy and thick and serve immediately.

Best served with rotis or phulkas

Potato mushroom and corn stuffed green bell peppers

Serving size : 4- 6
Total Preparation time :30 mins
Cooking time : 15 mins

Ingredients :

3 large medium sized green peppers,washed, seeded and cut into halves.
1 cup potato mash
1/2 cup corn kernels.
1 cup finely chopped portabello mushrooms
1/4 cup finely chopped onion.
3 finely chopped green chilies
4 cloves of garlic minced
1/2 tsp ginger paste
1/2 cup finely chopped coriander leaves
1/2 tsp turmeric powder
1/4 tsp cinnamon powder
1/2 tsp cumin powder
1 tsp paprika
 1/4 tsp black pepper powder
Salt to taste
1.5 tbspn oil
1-2 tbspn Cheddar or any choice of grated cheese.
5-6 Coriander leaves for garnish

Method :
Marinate the bell pepper pieces with salt and set aside for 10 mins.
Heat oil in a non stick saucepan on medium heat. Add the green chillies, ginger and garlic and saute well. Then add the onion and cook till transparent for 1 min.Now add the mushrooms and corn kernels and cook on high heat for 2 mins. Turn the heat to low and add the potato mash,coriander leaves, followed by all the spices and salt. mix well and turn off the heat.

Let this mix cool, and then grease a baking tray with oil. Preheat the oven at 350*F. Take the bell peppers one by one and stuff the mixed vegetable mix into it. Arrange all stuffed bell peppers neatly on the tray, load the tray into the oven and bake for 8-10 mins till the outer bell peppers skin looks wrinkly and roasted. Once done remove these pieces carefully on a serving plate and serve topped with grated cheese and coriander leaves.

Tip : These bell peppers can be microwaved for 5 mins prior to stuffing the mix and cooked covered on a large skillet instead of using the oven.

Goan style Pomfret rava Fry

Serving size :2
Total Preparation time :20 mins
Cooking time : 8-10 mins

Ingredients :

4 pieces of pomfret,washed, and cleaned
1/2 tsp turmeric powder
1 tsp chili powder
1/4 tsp black pepper powder
1tspn tamarind pulp
Salt to taste
1/2 cup Semolina
1 tbspn oil

Method :
Marinate the Pomfret pieces in the spices, tamrind pulp and salt for set aside for 10 mins.
Heat oil in a skillet on medium heat. Roll the fish pieces over the semolina on a plate making sure the fish is well coated. Place the pieces one by one on the heated pan. Fry the pieces evenly on all four side by turning with the help of tongs. Sprinkle some more oil while turning. Cook on medium- high heat till outside layer is crispy and golden brown for about 6-8mins. Do not burn. Once done, remove these pieces carefully on a serving plate and serve with freshly sliced onion rings and lemon wedges.

Tip :
You could add garam masala, cumin and coriander powder to the spices and use lime juice instead of tamarind pulp.Tamarind pulp adds a different flavor compared to lime juice.
Other variations of marinating the same are using vinegar, paprika for color and garlic paste.

Cauliflower Fritters/ Gobi pakodas

Serving size : 2
Total preparation time 20 mins
Cooking time :10 mins.

Ingredients :
1/2 tspn black pepper
1/4 turmeric powder
1 tspn red chili powder
1/2 tspn garam masala
1/2 tsp coriander and cumin powder
2 tbspn gram flour/besan/chickpea flour
1 cup water
Salt to taste
1.5 cups Oil for deep frying

Method ;
Make a batter with all the ingredients and mix in the cauliflower florets.
Heat oil in a deep frying non stick wok. While on high heat, add the batter coated cauliflower florets one by one and fry on either sides till golden brown. Remove excess oil on a paper towel and serve hot with tomato ketchup

Potatoes in yoghurt sauce/Dahi wale aloo

Serving size : 4-6
Total preparation time : 30 mins
Cooking time : 20 mins

Ingredients :
4 medium potatoes, boiled and cut into wedges or cubes
3 small tomatoes, diced and pureed
3 cloves Garlic,minced
1/2 tspn ginger paste
1 tbspn oil
4-5 curry leaves
Pinch of Asafetida
1/4 tspn turmeric powder
1 tspn cumin seeds
1.5  tspn of roasted coriander and cumin powder
1 tspn garam masala  ( Everest/Home made )
1 tspn red chili powder
1 tspn paprika
1.5 cups well beated yoghurt.
Salt to taste

Method :
Heat oil in a heavy bottom pan and temper the curry leaves, cumin and asafetida. Add the ginger and garlic and saute them for 1 min. Add turmeic followed by the tomato puree. Simmer on low heat and cook covered for 7-8 mins until saucy and well cooked. Add the remaining spices, the potato pieces, salt and simmer for another 2 mins. Lastly add the yoghurt and stir well making sure the potato pieces do not break and the gravy doesn't stick at the bottom. Simmer for another min on low heat and serve hot with rotis or rice. Garnish with Coriander leaves.

Daikon /Radish Spicy Stir fry/ Mooli Stir fry

Serving size  :4
Total Preparation time : 30 mins
Cooking time : 15 mins

Ingredients ;
2 large Radishes, cut into cubes
1 sliced purple onion
5 curry leaves
Pinch of asafetida
1 tspn urad dal/ split black gram
1 tspn mustard seeds
1 tspn fennel seeds
1/2 tsp turmeric powder
1/2 tspn red chilli powder
1 tspn roasted cumin and coriander powder
1 tbpn roasted urad dal and mustard seed powder mix.
1 tspn sambhar masala
Salt to taste
3 tbspn water
1.5 tbpsn oil

Method :
Heat oil in a non stick or heavy botton pan. Temper the curry leaves, asafetida, urad dal, mustard and fennel seeds. Add the turmeric powder and saute the onion till transparent. Then add the radish pieces, and Salt. Add coriander cumin powder, chili powder, sambhar masala, urad dal and mustard seed powder along with some water. Simmer on medium heat covered for 15 mins till radish is tender and cooked stirring at intervals.

Best served with rotis/ Phulkas.

Creamy Asparagus Soup

Serving size : 3-4
Total preparation time : 30 mins
Cooking time : 10 mins

Ingredients :
12 stems of asparagus, each cut into 3 pieces
2 tbspn butter
1 stalk of celery,chopped.
2 garlic cloves minced.
1/2 onion chopped.
2 cups vegetable/chicken stock.
1tspn freshly ground black pepper powder
Salt to taste
Steamed asparagus tops for garnish
1 tbspn whipped heavy Cream/ greek yoghurt

Method :
Heat butter in a pan, saute the garlic, onion and celery. Add salt along with the apsaragus pieces and cook covered for 5 mins. Once cooked, transfer the contents to a blender and make a smooth puree. Transfer this puree back into the pan, add the veg stock /chicken broth and simmer with black pepper for another 2 mins. Mix in whipped cream to make a thick creamy texture (optional). Serve hot garnished with asparagus and heavy cream.

Tips : You could sieve the vegetable puree to eliminate thread like consistency from the asparagus.
Adding whipped cream can be skipped.

Spicy chicken stuffed Poblano peppers

Serving size : 2-3
Total preparation time : 30 mins
Cooking time : 20 mins

Ingredients :

For the peppers :
2 poblano peppers,washed, desseeded and cut into halves
1 tbspn lime juice
Salt to taste

For the stuffing :
1 cup Boneless chicken pieces
1 tbspn tabasco/ home made hot sauce
1/4 cup finely chopped purple onion
4 cloves garlic minced
2 tbspn grated jack pepper cheese.
1 tbspn cilantro/ coriander leaves for garnish
1 tbspn olive oil

Method :
Marinate the peppers with salt and lime juice and set aside.
Marinate the chicken with pepper sauce for 10 mins.
Heat oil in a pan and sautee the onion and garlic well and set aside. In the same pan fry the chicken pieces until cooked. Now mix the chicken, the onion garlic mixture along with grated jack pepper cheese. Stuff this mix into the marinated peppers. Grease a baking sheet, line these peppers  onto it and bake for 10 mins at 350*F

Best served hot as an appetizer garnished with cilantro leaves and cheese.

Spicy Plantain Fries/ Goan style Raw Banana Rava fry

Serving size : 4
Total Preparation time : 30 mins
Cooking time : 10 mins

Ingredients :

For marinade :
1 large plantain, sliced into thin pieces.
1 tspn roasted cumin and coriander powder
1/2  tspn red chilli powder
1/4 tspn turmeric powder
1/2 tspn black pepper powder.
1 tbspn lime juice
1tspn  ginger garlic paste
Salt to taste

For frying :
4 tbspn semolina
1 tbspn oil

For garnish :
Green onion chopped.

Method :
Mix all the ingredients and marinate the plantain pieces for 10 mins.
Heat oil in a non stick skillet. Coat the plantain pieces in semolina and pan sear on medium-high heat. Turn the pieces with a pair of tongs and make sure both sides are evenly fried. Garnish with green onion and serve hot with tomato ketchup or lemon wedges.

Penne Broccoli with tomato basil creamy cheese sauce

Ingredients :
2 cups boiled and salted Penne pasta.
1 cup broccoli florets
1/2 cup grated parmesan cheese

For the sauce :
3 large ripened roma tomatoes, pureed
1/2 cup chopped white onion
 3 cloves garlic minced
1/2 cup basil leaves finely chopped.
2 tbspn olive oil
1/2 cup grated parmesan cheese
1 tbspn heavy cream.
1 tspn black pepper
salt to taste

Method :
Heat oil in a pan, and saute the garlic and onion. Once they become transparent, add the diced tomatoes and basil leaves and cook covered till mushy and soft. Transfer these contents to a blender and make a paste. Now transfer the same puree back in the pan,add salt, black pepper and simmer on low heat for 2 hours or until thick. Once the sauce is ready, add whipped cream and grated cheese into this and mix well. In a separate pan, heat butter and saute broccoli with salt for a minute. Add the cooked pasta and top with the tomato basil cheese sauce. Mix well without breaking the pasta and serve  hot immediately garnished with fresh basil leaves.

Tip : You could use canned tomatoes or home made tomato puree instead of whole tomatoes.
You can use the choice of your cheese for this recipe.

Galmyachi Kismoor/ Authentic Goan style dried baby prawns stir fry

Ingredients :

1.5 cups Dried baby shrimp
1/2 cup chopped purple onion.
4 green chillies finely chopped
1.5 tbspn lime juice.
1.5 tspn oil
Salt to taste.
1 tbpsn grated fresh coconut (optional)
3 kokum petals/Garcinia indica ( optional)

Method :
Wash and rinse the shrimps well with water and strain dry with the help of a sieve/ colander. Marinate with lime juice and set aside. Heat oil in a pan, once the oil is heated, fry the green chillies well and then saute the onion till brown.Then add the marinated shrimp, kokum, salt,and mix well. Stir fry on low-med heat for 5 mins and serve immediately garnished with grated coconut chopped coriander leaves.

Best served as a side with Goan fish curry and rice.

Shrimp red thai cury

Ingredients and method for thai red curry paste : Size 2-3 cups.
1 medium size purple onion, chopped
3 small tomatoes chopped
1 tbsp of chopped green coriander leaves
6 thai red chilies,
1/2 peel of a medium sized lemon/ Lemon zest chopped
1 tsp. paprika / cayenne pepper
4 cloves garlic
1 thumb-size piece ginger,
1/4 tsp cinnamon powder/ 1 small cinnamon stick
4 cloves
1 tsp. jeera/ cumin seeds
1 tbsp coriander seeds
1 Tbsp. soy sauce
2 tbsp fresh lime juice
1 tsp brown sugar/ white sugar
1/2 tsp turmeric
1/4 tsp nutmeg
Salt to taste
4-5 kafir lime leaves for garnishing
1 tsp dark soy sauce
1 stalk fresh lemongrass/ 3Tbsp. frozen prepared lemongrass
1/4 tsp. ground white pepper
*1 tsp. shrimp paste, OR fish sauce

OR for veg: 1 Tbsp. Thai golden mountain sauce ( available in Asian stores)
* optional ingredients
Fry the coriander seeds, cumin seeds,red chillies over medium heat and then Blend with all above ingredients in a blender into a smooth paste. Don't add water at all for a thick paste. Paste will become redder after cooking.

Ingredients and method for curry :
1.5 Can thick creamy coconut milk
To make curry sauce add a 1.5 scoop of this curry paste to coconut milk in a wok/ deep sauce pan.add the chopped carrots and peas or choice or your veggies/protein/both and bring it to a boil till the veggies/protein are cooked stirring occasionally for 20 minutes or till the ingredients are cooked. Avoid Over cooking which will harden the meat and thicken the gravy.
Do a taste test for a balance of flavors:
too sour, add brown sugar.
too spicy,add more coconut milk.
too sweet,add cayenne pepper/paprika.
too salty,add fresh lime juice,
For a more stronger aroma,Add 1tbsp of curry paste.

Ingredients for garnish and accompaniments :
4-5 Basil leaves/ A bunch of coriander leaves & 1 tbsp roasted peanuts
Garnish as per choice and serve with steamed jasmine rice or plain white rice.

Tips :
Do not put too many vegetables, limit to 3-4 types for better taste.
You can experiment by adding the protein with vegetables, boneless chicken or other meat,
Tofu, or seafood like shrimp.

Indian style authentic maharastrian stuffed baby eggplant masala

Serving size :4

Total preparation time : 30 mins.

Ingredients:

12-14 - Green Baby Eggplant with stems washed and cleaned.

2 Cup or as needed - Water

For Tempering:

2 tbspn oil 

1 tspn cumin seeds

12 curry leaves 

For Stuffing:

1/2 Cup - Desiccated fresh Coconut

1/2 Cup - Roasted Peanut Powder

2 tbsp - Roasted White Sesame Seeds

1 1/2tsp - Reshampatti Red Chili Powder

2 tbsp - roasted Coriander Seeds Powder

1/2 tsp - Turmeric Powder

1 tsp - roasted Cumin Powder

1 tsp Goda Masala or Garam Masala

1 tbspn Powdered Jaggery

1 tbspn fresh garlic paste 

1 tspn ginger paste 

1 tbsp - Tamarind Pulp or 1 tspn tamarind concentrate. 

To Taste - Salt

For garnishing :

1 cup fresh chopped coriander leaves 

Method:

Wash and slit eggplants make a '+' or 'X' sign, make sure to keep the eggplant intact and it doesn't break into pieces. Soak  in water with salt. All all the stuffing ingredients except tamarind pulp and mix well to combine. Add tamarind pulp and mix again to get a wet sand like consistency.Stuff the eggplants with prepared masala, do it carefully with a knife and without opening it much such that eggplant doesn't break into pieces. Keep the remaining stuffing masala aside.In a wide heavy bottom pan, heat oil and temper with cumin seeds, asafetida and curry leaves. and arrange the stuffed eggplant, cover and simmer for 2-3 minutes. Add salt and 1 cup water and cook covered for 12-15 minutes on med-low heat stirring at intervals gently. Add the remaining masala and stir gently with a spatula making sure the spices are not sticking at the bottom. Now add the remaining water, mix well and simmer for 2-3 minutes. Check for salt and spice and adjust if required. Cook for 5-7 minutes or until oil floats on top. 

Best served hot with Phulkas. 

This recipe will leave a lot of oil due to the additional coconut and groundnut added. Recipe not recommended for cholesterol patients. 

Pan seared semolina coated Shrimp / Prawn rava fry

Serving size :2
Total preparation time :15 mins

Ingredients :

8 headless skinned shrimp
1/4 tspn turmeic powder
1/2 tsp roasted coriander and cumin powder
1/2 tspn tamarind pulp
1/2 tspn Red chili powder
Salt to taste
Semolina 3-4 tbspn
1 tbpsn oil

Method:
Mix all the ingredients and marinate for 10 mins. Roll the marinated shrimp over the semolina until well coated.Take a non stick pan and  pan sear the shrimp on high heat for 5 mins. Serve hot with lemom wedges.

Sweet Corn cheese and onion stuffed roasted poblano peppers

Serving size : 2

Total prepartion time : 20 mins 

Ingredients :

2 poblano peppers, washed, deseeded and slit into 2 each, marinated with salt and apple cider vinegar.

1/2 sweet con kernels

1/2 cup finely chopped Roma tomatoes

1/2 cup finely chopped purple onion

3 cloves garlic finely chopped

1/2 tspn ginger paste 

1//2 cup grated Parmesan cheese

4 cheese cubes ( cheddar/ any cheese) 

1 tspn black pepper powder

1 tspn finely chopped chillies

Salt to taste

2 tspn olive oil 

1 tbspn fresh chopped parsley

1/2 tspn basil and oregano 

Method: 

Heat olive oil in a a non stick pan and sauté ginger garlic,green chillies and onion. Once onion is transparent, add the tomatoes and corn kernels, salt and black pepper. Sprinkle some chopped parsley and turn off the heat. 

Now take the marinated poblano peppers, stuff a cheese cube in each of them, and too it up with the above sautéed corn stuffing. Line these stuffed peppers on a Greased baking tray and make at 375 for 10mins.

Top with shredded cheese, basil and oregano and serve immediately.