Spicy and crispy semolina coated pan seared Salmon

This goan style spicy and crispy fish is best served with fish curry and steamed rice. This fish fry can be made with any kind of fish.

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

Ingredients :

4 pieces of salmon fillets washed, and cleaned
1/4 tsp turmeric powder
1 tsp chili powder
1 tspn paprika (optional for color)
1/4 tsp black pepper powder
1 tspn fresh garlic paste
1 tspn lime juice
1/2 tspn cumin powder
Salt to taste
1/2 cup Semolina
1 tbspn oil

Method :
Marinate the salmon pieces in the spices, lime juice 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 6-8 mins. 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, and coriander powder to the spices
Other variations of marinating the same are using vinegar and tamarind

Ginger garlic shrimp stir fry

This chinese mild spicy garlic shrimp shrimp stir fry is easy to prepare and ready in minutes. Best served with jasmine/fried rice or over noodles.

Serving size: 4

Total preparation time: 25 mins 

Cooking time: 8 mins 

Ingredients:

For the marination:

15 headless, skinned, cleaned and washed shrimps

1 tspn fresh garlic paste

1/2 ginger paste

1 tspn soya sauce

1 tspn rice vinegar

1 tspn black pepper powder
1 tsp chilli Powder

1 tspn corn flour

1 tspn salt

For the stir fry :

4 greens onions chopped ( separate the green part) 

6-7 garlic cloves minced

1/2 inch ginger, grated.

2 tspn dark soya sauce 

1 tspn paprika

1 tbspn sesame oil

For garnish:
1/2 tspn lemon zest
1 tspn chopped coriander leaves

Method:

Marinate the shrimp with the listed marination ingredients for 20 mins under refrigeration. Heat oil in a wok, sauté the garlic, ginger for 1 mins on high heat. Mix in the white onion and saute for 30 seconds. Add the marinated shrimp to the wok along with the residual marinade. Stir fry on medium to high heat for 3- 4 mins till shrimps are tender. Sprinkle some paprika over the shrimp. Once the shrimp are cooked, turn off the heat and top with the chopped green onion. Served garnished with lemon zest and chopped coriander leaves. 

Tips :
Adding corn flour to the marinade makes the spices and the sauces stick to the shrimp.
Adding paprika while stir frying gives good color to the shrimp.

Use fresh garlic for this recipe

Use a heavy bottom pan to avoid the thick sauce from sticking to the bottom while cooking on high heat.

Do not overcook the shrimp

Separate the green onion part from the white onion and do not saute the onion for a long time. Green onion part should not be cooked and only added at the end for a steamed cripsy tender flavor.

Pan seared lime coriander salmon with sesame coconut soy glaze

This is a mild spicy thai preparation with sweet and sour taste with a variety of ingredients offering a perfect a blend of crispy sesame and dried coconut along with the tangy lime, apple cider vinegar, tomato and dark soya sauce. Best served with your favorite chili basil rice or simply jasmine rice or noodles.

Serving size : 2-4
Total preparation time : 20 mins
Cooking time : 8 mins

Ingredients :

4 pieces, Boneless skinned salmon fillets

For the thai marinade sauce :

1 tspn lime juice

1 tspn apple cider vinegar
1 tspn finely chopped cilantro leaves

1/2 tbspn dark soya sauce
1/2 tbspn cooked tomato paste.
1 tspn thai chilli powder
1/4 tspn corn flour
1/4 tspn sugar
1 tspn salt

1 tspn onion powder
1 tspn ginger garlic paste/mixed powders

1 tbspn dried coconut

1 tspn roasted sesame seeds.

For the frying :
1 tbspn sesame oil

For the garnish :
1 tspn finely chopped cilantro leaves
1/2 tspn roasted sesame seeds.

Method :

Make the marinade sauce adding all the ingredients one by one mixing to avoid lumps. Marinate the fish with the listed marination ingredients for 20 mins under refrigeration.
Heat sesame oil in a non stick heavy bottom pan. Place the marinated fish on the pan and fry on either sides evenly on medium heat for 6-8 minutes. Serve hot with jasmine rice or a side of your choice. Sprinkle roasted sesame seeds and cilantro to garnish.

Tip :
Marinade is sticky so use a non stick heavy bottom skillet to avoiding burning.
Fry on medium heat.
You could also bake it in a preheated oven at 350*F for 6-8 mins.
You could use part of the marinade sauce as a dressing over the fish while serving.

Butter garlic Masala Shrimp

Serving size : 3-4
Total preparation time : 10 mins
Cooking time : 8 mins

Ingredients :
12 headless and cleaned shrimps
1 tspn paprika
1/8 tspn turmeric
1/2 tspn cumin powder
1/2 tspn coriander powder
1 tspn lime juice
1 tbspn butter
1 tspn garlic paste
Salt to taste.

Method:
Marinate the shrimp with the lime juice, spices and salt for about 20 mins under refrigeration.
Grease a foil on a baking sheet and preheat the oven at 350*F. Arrange the marinated shrimp on the tray over the foil. Sprinkle some butter over it and bake for 5-6 minutes. Once cooked serve hot with lemon wedges.

Tips :
You could also pan sear these shrimps on a non stick pan on medium heat with butter instead of using the oven
Make sure the coat of the spices is thick enough and doesn't drip.
You could also use ghee/clarified butter/oil instead of unsalted butter.

Jeera Aloo mutter/ Potato green peas stir fry with cumin

Serving size : 4
Total preparation time : 5 mins
Cooking time : 12 -15 mins

Ingredients:
2 medium size russet potatoes ,cut into cubes
1 cup frozen green peas
1/2 cup chopped cilantro leaves
2 tspn cumin leaves
A pinch of asafetida
1 tspn garlic paste
1 tspn ginger paste (Optional)
1/4 tspn turmeric powder
1 tspn chili powder
1 tspn roasted cumin and coriander powder
2 tspn oil
1 tspn salt

Method :
Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them crackle. Then add the asafetida followed by ginger and garlic. Saute for a minute and add the potato cubes. Season with chili powder, cumin and coriander powder, turmeric and salt and mix well. Simmer covered on low heat for 5-6 mins until potatoes are partly cooked. Now add the green peas and cook for another 3 mins. Cook for another 2 mins on medium heat stirring at intervals making sure the potatoes dont stick at the bottom of the pan. Once the potatoes are cooked, turn off the heat and garnish with coriander leaves. Transfer to a serving bowl and serve hot with rotis/ phulkas.

Tips :
Use a heavy bottom non stick pan so that you can use less oil
You can skip the garlic and asafetida to make it a pure vegetarian recipe.

Chicken Drumsticks in yogurt and coconut cream gravy

Serving size :4
Total preparation time : 4-8 hours for marination,
Cooking time : 10 mins

Ingredients :
For the marination
8 skinless chicken drumsticks
2 tbsp sour cream
1 tbspn yogurt
1 tspn salt
1 tspn oil
1/2 tspn turmeric
1 tspn paprika
1 tspn tandoori chicken masala
1 tbspn dried kasoori methi leaves
1 tspn home made extra spicy garam masala
1 tspn roasted cumin and coriander powder

For the gravy :
1 tbspn ghee
1 bay leaf
3 black pepper corns
2 cloves
1 inch cinnamon
1 star anise
2 red chilies (bedagi chilies)
1 black cardamom
7 garlic cloves, minced
1 inch freshly grated ginger
1/2 can coconut milk

For garnish :
2 tbspn finely chopped coriander leaves

Method :
Heat ghee in a large saucepan on medium heat. Once the oil is hot, add the whole spices one by one and saute till brown. Add the ginger and garlic and saute for 1 min. Now add the marinated chicken along with the residual marinade paste and cook covered for 5 mins on low - medium heat. Once the drumsticks are cooked, add the coconut milk along with more salt if required. Cook covered for another 3 mins on medium heat and bring the curry to a boil. Turn off the heat and serve hot garnished with coriander leaves. Best served with roti/naan or rice.

Tip :
Add more sour cream and less yogurt for  a creamy mild spicy gravy.
The coconut milk should be thick and not watery.
Cooking in ghee along with the whole spices adds to the flavor for this recipe.
Note that this recipe doesn't use onion and tomato and thus is quick to prepare and ready in minutes if you already have the chicken marinated.
You could also use boneless chicken thigh pieces or chicken breasts with rib meat instead of drumsticks.

Peas pulav

Serving size : 4
Total preparation time  10 mins
Cooking time : 10 mins

Ingredients :
1 cup basmati rice, presoaked for 10 mins
1 cup fresh/frozen green peas
2 cups water
1 cube maggi vegetable stock cube
1 tbpsn ghee
1 tspn ginger paste
1 tspn garlic paste

For the spice mixture :
1/2 inch cinnamon stick
1 green cardamom
2 black pepper corns
2 cloves
1 bay leaf
1 red chili
1 tspn shahi jeera/ black cumin seeds

Method :
Heat ghee on medium heat in a pressure cooker. Add the freshly ground spice mixture once the oil is hot and stir fry for 1 min. Now add the ginger garlic. Add the strained presoaked rice and fry the rice in the oil and spices for about 2 mins. Add the water followed by the mashed vegetable stock cube. Mix well and close the lid. Cook in the pressure cooker on medium heat  for about 2 whistles or about 8 mins. Turn off the heat, transfer to a serving bowl. Serve hot with any spicy Indian curry.

Tips :
Making a freshly ground mixture with the whole spices gives a better flavor without pieces/ chunks of spices coming into the mouth while eating.
Roasting the basmati rice in the ghee infused with the spices gives it a good flavor and length upon cooking.

Bell pepper and shrimp stir fry

Serving size : 4
Total preparation time : 10 mins
Cooking time : 10 mins


Ingredients :
For marination :
15 shrimps, headless, washed, and cleaned
1 tspn paprika
1tspn freshly ground black pepper powder
1 tspn salt
1 tspn apple cider vinegar
1 tspn ginger garlic paste

For stir fry :
1.5 tspn olive oil
1 cup sliced green bell pepper
1/2 cup sliced white onion
1 cup tomato puree
4-5 garlic cloves, minced
1/2 tspn ginger paste

For garnish
1 tspn freshly chopped parsley /basil leaves

Method:
Heat oil in a pan on medium heat, Saute the ginger and garlic. Add the onion and saute for 1 min with salt till transparent. Add the tomato puree and cook covered for 5 mins on low heat. Stir at intervals and cook till the mixture is thick and saucy. Now turn the heat to medium - high and add the marinated shrimp. Stir fry for about 2 mins till shrimp are tender. Add the bell peppers and cook on high heat for about 2 mins till the bell peppers are tender and the shrimp are fully cooked. Mix well and turn off the heat. Serve hot as a side garnished with parsley/ basil leaves.

Tip :
You could add cumin powder for extra flavor.
You could skip the parsley and make it indianized adding garam masala or chinese adding soya sauce for alternative flavor.
The mix of onions and bell peppers should be equal to the quantity of the shrimps
Do not overcook the shrimp or it will taste rubbery.

Bell peppers and parmesan cheese stuffed Mushroom

Serving size : 4
Total preparation time : 5 mins
Cooking time : 8 mins

Ingredients :
15 medium sized mushrooms, washed and dried
1/2 cup grated parmesan cheese
1/2 cup chopped red bell peppers
4 garlic cloves. minced
2 tspn olive oil
1/2 tspn salt
1/2 tspn black pepper
1/2 tspn oregano
1 tspn dried parsley leaves

For baking :
1 tspn butter.

For garnish.
Grated cheese
1 tspn freshly chopped parsley leaves

Method :
Remove the stems of the mushroom and chop them. Heat 1 tspn oil in a pan and saute the garlic. Add the red bell peppers and the chopped mushroom stems and saute for a min. Add salt, parsley, black pepper and oregano.Turn off the heat and add the grated cheese. Mix well and set aside.
Preheat the oven at 350*F and line a baking sheet with oil or parchment paper. Now stuff each of the mushrooms with the stuffing and line them on the baking sheet. Sprinkle some butter over each of the mushrooms and bake for 5-6 mins until cooked. Remove from the oven, top each of the mushrooms with some more grated cheese as preferred and a dash of chopped parsley. You could again transfer these into the switched off still hot oven for the cheese to melt. Serve hot as an appetizer.

Tips :
You could use sweet corn kernels, chicken, tofu, potato, green peas as the stuffing or a veg mix of your choice.
You could use butter for extra extra and skip the olive oil totally
You could use 1 tbpsn bread crumbs for preparing the stuffing of this recipes to give a crunchy topping.
You can prepare the stuffin,stuff the mushrooms and keep in the refrigerator and bake just mins before your guests arrive.

Vegetable Upma

Serving size : 4
Total Preparation time : 8 mins
Cooking time: 15 mins

Ingredients :
1 cup medium sized semolina, roasted
1.5- 2 tbspn oil/ ghee

For the tempering :
A pinch of asafetida
1 sprig/ 7-8 curry leaves
1 tspn cumin seeds
1 tspn mustard seeds
1/2 inch grated ginger
3 finely chopped green chilies
1 tspn Split and skinned black gram/chana dal/bengal gram
1 tspn Split and skinned black lentils/ urad dal
1 tbpsn peanuts
1 tbspn cashew nuts

For vegetable mix :
1 tbspn finely green peas
1 tbpsn chopped green beans
1 tbspn finely chopped carrots
2 tbspn finely chopped onions
2 tbspn lime juice
1.5 tspn salt
2 tspn sugar
2 cups hot water

For the garnishing :
1 tspn freshly grated coconut (optional)
1 tbspn finely chopped coriander leaves


Method :
Heat a wide heavy bottom non stick pan with ghee/oil on medium heat. Add the mustard seeds and fry till they crackle. Add the asafetida and cumin seeds along with the chana dal and urad dal. Add the cashew nuts and peanuts and fry them along with the lentils/dals. Add the green chilies,curry leaves along with ginger, saute for 1 min. Add the chopped onion and fry till transparent. Now add the chopped vegetables, salt and sugar and mix well. Turn the heat to medium, add hot water to the vegetables, mix well and bring the water to a boil. Cook till the vegetables are tender. Now turn the heat to medium and add the roasted semolina in 3- 4 batches stirring continuously to make sure there are no lumps. Keep on stirring and cook the semolina till it absorbs the water and swells. Lower the heat and cook the mixture till it becomes dry. If the mixture is too dry add some more water. Simmer for another 2 mins stirring making sure the mixture doesn't stick at the bottom. Turn off the heat, add the lime juice and mix well. Garnish with coriander leaves and freshly grated coconut and serve hot.

Best served as a snack or breakfast with green coconut chutney, lemon wedges or pickle

Tip :
Using hot water to cook the semolina helps in saving cooking time.
You could skip the veggies totally and use only the nuts and lentil.
Veggies leave water upon cooking so add water in parts, you could add more water if required.
Adjust sugar, salt and lime juice as per required taste.

Sprouted Turkish gram pilaf/ Matki pulav

Serving size :4
Total preparation time : 5 mins
Cooking time: 12-15 mins

Ingredients :
1 cup white sona masoori/ basmati rice, washed and pre soaked for 10 mins
3/4 cup washed and sprouted turkish gram/matki/moth
2 1/4 cup water/ equivalent vegetable stock
1 finely chopped onion.
5 garlic cloves, minced.
1 tspn ginger paste
4-5 green beans, blanched (optional)
1 finely chopped tomato
1 bay leaf
2 cloves
1 inch cinnamon stick
2 black pepper corns
2 whole red chilies
1 tspn shahi jeera/ black cumin seeds
1 black cardamom/ 2 green cardamoms
4 - 5 roasted cashew nuts
1 tspn salt
1 tbspn ghee/ clarified butter/ oil
2 tbpsn chopped cilantro/ coriander leaves

Method :
Heat ghee/oil in a pressure cooker. Add the whole spices and chilies and saute till brown. Add the garlic and ginger and saute till brown for 1 min. Add the cashew nuts followed by the chopped onion and saute till transparent for 1 min. Add the tomatoes, green beans, the sprouted turkish gram, salt and the water/stock. Cover the cooker with the lid and pressure cook for 6-8 mins or till 2 whistles.
Once the steam is out, remove the rice and transfer to a serving bowl. Garnish with chopped cilantro leaves. Serve hot with choice of curry or grilled seafood/ chicken.


Tips :
Do not add too much water. 2 - 21/4 cups water is sufficient depending on the quality of the rice.
You can add a mix of sprouted lentils or a mix of veggies to this recipe.

Asparagus and mushroom rice

Serving size :4
Total preparation time : 10 mins
Cooking time: 18 mins

Ingredients :
1 cup white rice, washed and pre soaked for 10 mins
12 stalks of asparagus, washed, cleaned and blanched into 2 inch length.
1 knorr/maggi vegetable stock cube.
1 finely chopped onion.
1 cup diced mushroom
5 garlic cloves, minced.
1 bay leaf
2 cloves
1 tspn black pepper
1 tbspn olive oil
1 tspn freshly chopped parsley leaves

Method :
Cook the rice with 2 cups water, bay leaf and vegetable stock cube and set aside.
Heat oil in a pan on medium heat. Add the minced garlic and the cloves and saute well for 2 mins.
Add the chopped onion and saute on medium heat for 2 mins till transparent. Now add the blanched asparagus,mushrooms, salt and black pepper and cook on medium heat for 3 mins. Once the asparagus and mushrooms are cooked, add the cooked rice and parsley leaves and mix well.
Best served with seafood or any choice of protein.

Tips :
You could use home made vegetable stock or chicken broth instead of the readymade stock cube.
Note that if you are adding the stock cube, it already contains salt. So do not add salt to the rice.
However if using your own stock you can add salt accordingly.
Do not overcook the asparagus. Cook it till tender but crispy.
Cook the rice 90% such that its not sticky and the grains are separated.

Cilantro lime rice

Serving size :4
Total preparation time : 10 mins
Cooking time: 15 mins

Ingredients :
1 cup white rice, washed and pre soaked for 10 mins
1/4 cup lime juice
1 cup freshly cilantro leaves
1 bay leaf
1.5 tspn salt.
2-3 cilantro leaves to garnish

Method :
Puree the cilantro leaves.
Cook the rice with 3 cups water and a little salt, strain the water and keep aside.
Heat oil in a pan on medium heat, add the bay leaf. Add the pureed cilantro paste and simmer for 2 mins on low heat. Add the rice,lime juice and mix well. Garnish with cilantro leaves and serve hot. Best served with black beans or with seafood or chicken on the side.

Tips :
You could add a cinnamon stick and use chopped coriander leaves instead of puree.

Cabbage stir fry with roasted split chickpeas

Serving size : 4
Total preparation time : 7 mins
Cooking time : 8-10 mins

Ingredients :
1/2 medium size cabbage, finely chopped
4 green chilies. finely chopped
5 curry leaves
1 tspn cumin seeds
1tspn mustard seeds
A pinch of asafetida
1 tspn Salt
1 tbspn oil
1 tbspn roasted split bengal gram/ roasted split chickpeas (Daliya/chana dal)


Method :
Heat oil on medium heat in a saucepan or wok. Once the oil reaches its boiling point, add the cumin seeds, mustard seeds and asafetida and let it splatter. Then add the curry leaves, the green chilies followed by the roasted gram. Stir fry till well browned and then add the cabbage, salt and turmeric and mix well. Stir fry this on medium heat for 5 mins. Once the cabbage is tender stir fry occasionally with the heat on low for another 2 mins. Turn off the heat and serve hot with rotis or chapaties.

Whole brown lentils with potatoes/ Aloo masoor dal

Serving size :4
Total preparation time :10 mins
Cooking time 10 mins

Ingredients :

1 cup sabut masoor/ whole brown lentils
4 garlic cloves, minced.
1/2 inch ginger, minced
5 curry leaves
4 green chilies, finely chopped
2 small tomatoes, finely chopped
2 potatoes, cut into wedges.
1/2 cup coriander leaves, finely chopped
1 tspn cumin seeds
1 tspn mustard seeds
A pinch of  asafetida
1/2 tspn coriander powder
1/4 tspn turmeric
1 tspn salt
1 tbsp ghee/ oil


Method :
Wash and pressure cook the lentils with 3 cups water for 2-3 whistles. Heat oil/ghee in a saucepan on medium heat and temper with mustard seeds, cumin seeds, asafetida, and curry leaves. Add the ginger, garlic green chilies and turmeric and cook for a minute. Add the tomatoes and potatoes along with salt. Let it simmer for 2 mins and then add 1 cup water and cook on high heat for around 5 mins until the tomatoes are mushy and the potatoes are soft forming a tangy tomato gravy. Add coriander powder followed by the boiled lentils at this stage. Stir well and then top it up with coriander leaves. Simmer for another 2 mins on medium heat and turn off the heat. Serve hot topped with ghee with white steamed rice or roti.


Tip :
You can add chopped onions to this or avoid garlic as well to make it a pure veg recipe.
You can use presoaked sprouted lentils instead of directly pressure cooking whole unsoaked lentils.
This recipe can be prepared with green gram (moong), turkish gram (moth) or a combination of various lentils.
You can add garam masala to this to give it a spicy flavor.

Bread potato rolls

Crispy fried potato bread rolls make a mouthwatering tea time snack with Indian spicy flavors blending the crunchiness of the bread on the outside and the softness of the mashed potato on the inside.

Serving size : 8 bread rolls
Total preparation time : 20 mins
Cooking time : 15 mins

Ingredients :
2 medium size potatoes
4 bread slices
1/4 cup green peas
1 finely chopped/minced green chili
1 tspn ginger paste
1/4 cup chopped onion (optional)
1/4 tspn cumin seeds
1/2 tspn red chilli powder
1/2 tspn mango powder/amchoor
1/4 tspn coriander and cumin powder (optional)
1 tbspn finely chopped coriander leaves
1/2 tspn salt
1 tspn oil
2 cups oil to deep fry
A bowl of water

Method :
Boil, peel and mash the potatoes to get around 1 cup mashed potato. Trim the edges of the bread slices cut them into two pieces each ( rectangular pieces). Heat oil in a skillet and temper the cumin seeds along with green chili and ginger. Add the onions, green peas and stir, followed by the mashed potatoes, coriander leaves,salt and the spices. Turn off the heat and mix well. Taste the mixture to check the salt and spice level.

Take some oil on your palm, and take 1.5 tspn of this stuffing for each ball and make the oval balls ready. Now take the bread slices and a bowl of water to start making the bread rolls. Wet only one side of the bread by dipping in the water and then press and squeeze out the excess water by holding the bread slice between your palms. This is to make the bread moist and hold the filling. Now place the oval potato ball in the center of the moist bread on your palm and overlap the bread slice over the ball to mould it in oval shape and lock it completely. Make the other rolls one by one in this fashion and let them sit for around 5 minutes for water evaporation before frying which will help them become crispier and yet less oily.

Heat oil in a deep frying pan on medium heat. Once the oil reaches its boiling point, drop a few rolls one by one without overlapping each other and deep fry till golden brown. Fry them evenly turning occasionally on medium heat and make sure not to burn them, removing from heat within 2-3 minutes. Place these on a paper towel to remove excess oil. Serve hot with coriander mint chutney and date and tamarind chutney.

Tips :
The stuffing should be spicier and saltier than your prefer as after the bread coat it will taste milder.
You can skip the onion to make it a pure veg dish or add garlic too for better taste.
The bread should be firm, the size of the roll will depend on the size of the bread.
The bread should not be too moist with water or it will absorb too much oil.

Cucumber and mint raita/ Cucumber and mint Yoghurt

Cucumber mint raita gives a soothing feeling on the throat with its refreshing yet cooling effect. This is a mild raita recipe that only has the astringent tingling flavor of ground fresh black pepper balancing with the sweetness of sugar and the sour and salty hint given by rock salt.

Serving size : 4
Total preparation time : 8 mins

Ingredients :

1 cup thick yoghurt
1 cup water
1/2 cup shredded cucumber
2 tbspn finely chopped mint leaves
1 tspn sugar
1/2 tspn freshly ground black pepper powder
1/8 tspn rock salt
Salt to taste.

Method :
Whip the yoghurt and water together with a whisk. Add all the spices and seasoning and mix well. Lastly add the cucumber and mint and stir. Serve chilled.

Carrot salad

Carrots are not just healthy but also delicious. If you are not fond of sticks and dips, this refreshing juicy yet tender grated carrot salad with the sourness of lime and the heat of green chilies might electrify your taste buds.

Serving size : 2
Total preparation time : 5 mins

Ingredients :
2 medium sized carrots, finely grated
1 green chili, finely grated
1 tbspn finely chopped cucumber
1 tbspn finely chopped fresh coriander leaves
1 tspn roasted groundnut powder
1 tbspn lime juice
1/2 tspn sugar
1/2 tspn salt
A pinch of rock salt

Method :
Mix all the ingredients well. Serve immediately.

Goan style semolina coated potato fries

Soft and melt in the mouth potatoes with an aromatic spicy flavor surrounded by a crispy semolina layer on the outside that makes it even more delicious. If you love potatoes, this spicy and cripsy hot potato slices will be difficult to resist. As a part of Goan Hindu vegetarian meal, these fries are so vital in a lunch plate that without these the food is difficult to gulp they say. Easy to prepare and ready in minutes yet will vanish in seconds. No one can have just one.

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

Ingredients :
2 large russet potatoes, sliced in 1/2 cm thickness
1/4 tspn turmeric powder
1/2 tspn cumin and coriander powder
1/4 tspn black pepper powder
1 tspn chili powder
1/2 tspn ginger garlic paste
3-4 tbspn semolina
1 tbspn oil
Salt to taste

Method :
Marinate the potato slices with the spices and salt. Heat a skillet on medium heat. Coat the slices in semolina one by one and place on the skillet . Sprinkle some oil over the pieces and fry the potato sliced on both the sides till golden brown and crispy. Serve hot with tomato sauce, tamarind chutney or mint and coriander chutney.

Tips :
Marination can be altered by adding garam masala, black pepper, tamarind pulp or lime juice.

Chinese Sweet corn vegetable soup

Serving size : 4
Total Preparation time : 15 mins
Cooking Time : 10-12 minutes.

Ingredients :

1.5 cup corn kernels
2 tbsp finely chopped carrot
1 tbspn chopped white onion (white part of green onion/scallions)
3 garlic cloves, minced
1/2 tspn ginger paste
1 tbspn chopped celery.
2 tbspn finely chopped green onion.
4 cups vegetable stock. ( see recipe)
1 tbspn chopped coriander leaves
1 tbspn oil
1 tspn salt
1/2 tspn sugar
1.5 tspn freshly ground black pepper powder
1/2 tspn corn flour (optional )
1 tspn soy sauce (optional)
1/2 tspn Rice vinegar (optional)

Method :
Coarsely grind 1 cup corn kernels in a blender till its creamy and pulpy. Keep some mashed/broken corn pieces and do not make a paste. Now heat oil in a saucepan, and saute the garlic and ginger. Add the onion and saute till transparent. Add the salt, black pepper. Add the celery, carrot, corn kernels, mashed cream of corn and part of the green onion and saute for a minute. Add vegetable stock and bring it to a boil. Simmer covered on medium for 5 mins till all the added veggies are cooked. Add the coriander leaves. Mix corn flour, rice vinegar and soy sauce separately in a bowl with sugar and stir in the simmering soup. Turn the heat on low and stir to get the desired consistency. Add water or stock if required. Check for taste and adjust salt, and black pepper. Serve hot garnished with chopped green onions.