Shallow Fried Tofu

Ingredients:

• 300 gms tofu packet
• 2 tbsps soy sauce
• 1 tbsp fish sauce
• 1 tbsp finely diced ginger
• 1 tbsp finely diced garlic
• 2-3 finely chopped green chillies
• 3-4 tbsps sesame oil
• Pinch of ground black pepper
• Vegetable oil for shallow fry the tofu
• 5-6 tbsps extra virgin olive oil
• 5-6 tbsps minty-coriander cheese
• Salt to taste

Method:

Shallow Fried Tofu

• Gently remove tofu from packet and invert into a plate. Carefully slice into 6 pieces by cutting tofu lengthways, draining off excess liquid. Keep aside for 10 minutes. 
• In a bowl, mix ginger, garlic, green chillies, fish sauce, soy sauce, black pepper, sesame oil and salt well. 
• Now marinate all the tofu pieces with this mixture for about 30 minutes.
• Heat oil in a wok or saucepan and shallow fry the tofu pieces on each side for about 1 minute over low heat. Remove them to a platter.

Dipping Sauce

• Heat extra virgin olive oil and minty-coriander cheese in a wok until the cheese and oil mix well over low heat. Remove the sauce to a bowl.
• Serve hot with shallow fried tofu.

Shutki (Bombay Duck)

Ingredients:

• 8 sticks of Bombay Duck (Bamla Maach), cut into small pieces
• 3 medium size onion, finely diced
• 1 eggplant, finely diced
• 3 small size tomato, finely diced
• 1 large garlic, peeled and finely diced
• 1'' fresh ginger, peeled and finely diced
• 3-4 green chillies
• 1tbsp cumin powder
• 1/3 red chilli powder
• 1/3 freshly ground black pepper
• Mustard oil
• Salt to taste

Method:

• Soak all the pieces of Bombay Duck in hot water for about 10 minutes. Remove bones and wash thoroughly with water.  Drain when clean and keep aside.
• Heat oil in a saucepan or wok and fry the diced onion till it turns light brown.
• Now add diced garlic and ginger. Stir fry the mixture till garlic and ginger cooked.
• Add cumin powder, turmeric powder, chilli powder and salt and fry for 2-3 minutes.
• Add eggplant and green chillies. Stir fry for 5-6 minutes over medium heat.
• Add fish pieces and mix well. Cook the mixture for about 7-8 minutes over medium heat or till the fish cooked.
• Add diced tomato and ground black pepper. Fry the mixture for further 6-8 minutes over low heat.
• Turn off the heat and serve hot with rice.

Chicken Curry with Roasted Capsicums

Ingredients:

• 1.5 kilo country chicken with skin, roasted and cut into medium pieces
• 1.5 inch fresh ginger, peeled
• 1 whole garlic, peeled
• 2tbsps fresh lime juice
• 3 large onion, peeled and chopped
• 1tbsps red chilli powder or to taste
• 2tbsps  cumin powder
• 1/2 tbsps ground black pepper
• 3 medium capsicum
• 1/2 tbsp garam masala
• 3 bay leaves
• 1/2 tbsp turmeric powder
• Mustard oil or olive oil
• Salt to taste

Method:

• Wash the mean and drain out all the water. Add some salt and lemon juice and marinate for at least one hour.
• Coat the capsicums with oil. Roast them till the outside skin is charred. Place the roasted capsicums in a ziploc bag till it is cooled. Peel the blackened skin and removed the skin. Chop the capsicums in large pieces.
• Make a paste with the ginger and garlic and little water in a blender.
• Heat oil in a thick bottomed pan. Add bay leaves and chopped onion and cook until they are light brown. Add the ginger-garlic paste and cook until the water is all gone and the paste has fried for about a minute after that.
• Add the chicken pieces to the pan and toss well. Stir fry the chicken for about 5 minutes.
• Add turmeric powder, cumin powder, red chilly powder, black pepper and mix well. Stir fry the mixture until its water dries out over medium heat.
• Now add about 2-3 cups water, cover and simmer until the chicken is cooked through the tender-about 15-20 minutes.
• Uncover and add the roasted capsicums and cook for another 8-10 minutes. Increase the heat.
• Add the garam masala and gently mix.
• Turn off the heat and serve hot with plain rice or rotis (Indian bread).

Mutton Curry: Simple & Healthy Recipe

Ingredients:

• 300 grams mutton cut into cubes
• 6-8 green chilies cut in middle
• 1/4 teaspoon turmeric powder
• 2 red onions, finely chopped
• 2 tbsps garlic-ginger paste
• 1 tbsp fresh lime juice
• 3 medium tomatoes, peeled the skin and roughly cut into large pieces
• 3-4 cardamom
• 1/2 tbsp ground black pepper
• Olive oil/ Mustard oil
• Salt to taste




Procedure:

• Clean and wash the meat with water for 3 times and drain out all the water. Now marinate the meat with lime juice and ginger-garlic paste. Keep aside for 1/2 hour.
• Heat oil in a non-sticky pressure cooker and add chopped onion and cardamom and fry for 3-4 minutes over medium heat.
• Add the meat, salt and turmeric powder. Stir fry the mixture for 6-7 minutes. 
• Add 3 cups water and green chillies and mix well. Cover with a lid. Cook the meat for around 20 minutes (6-7 whistles) and let the vapor come out. Turn off the heat.
• Remove the lid and again turn on the heat. Add chopped tomatoes and black pepper and cook for further 10-15 minutes or till the tomatoes cooked well over medium heat.
• Turn off the heat and serve hot with rice or rotis (Indian bread).

Fish Curry with Long Brinjal and Cauliflower

Ingredients:

• 8-9 pieces parsi fish
• 7-8 florets cauliflower
• 6-7 long brinjals, cut into 1'' pieces
• 100 ml mustard oil for fry the fish
• 1 large red onion paste
• 1 tbsp turmeric powder
• 1 tbsp cumin powder
• 1/2 tbsp red chilli powder
• 1 tbsp white mustard seeds
• 2 dry chillies
• 2 green chillies
• A pinch of hing/ asafoetida
• 1 tsp fenugreek seeds
•  A pinch of garam masala
• Salt as per taste

Method:

• Clean and wash the fish pieces. Rub the fish pieces with salt and turmeric powder. drain out the extra water. Set aside for 5 minutes.
• Heat the oil in a wok and as the oil get piping hot fry the fish pieces till they are golden in both sides. Set aside.
• Again heat 6 tsp mustard oil in a different wok and add fenugrrek seeds, dry chillies, asafoetida  and mustard seeds.
• After 30 seconds, add  onion and green chillies. After few seconds, add cumin powder, red chilli powder, turmeric powder and salt. Stir fry the masalas for 2-3 minutes with little water.
• Add vegetables (cauliflower & brinjal). Mix well and stir for around 10 minutes over a medium heat.
• Add 3 cups of water, if you want more soup you can add more water. Let it boil it on high flame for another 8-9 minutes.
• Add fried fish pieces. Let it boil for another 5 minutes. Add garam masala and mix well the mixture.
• Put off the flame
• Serve hot with plain rice.