Category Archives: Recipe

Pork Indad

Pork Indad

1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces

750 gms Potatoes (peeled and sliced)

1 Sliced Onion

Salt & Vinegar

Oil for frying the pork and potatoes

Grinding:

3 Onions

12 Red Chillies

6 Green chillies

12 Pepper Corns

1 Heaped Spoon Cumin Seeds

1 tsp Turmeric Powder

5 cloves

1 piece cinnamon

1 lime sized Tamarind

6 seeds garlic

To be ground in water and little vinegar

Method:

Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.

Special Pav Bhaji (for 4 persons)

Special Pav Bhaji

Ingredients:

4 tbls Rajma (Kidney Beans)

4 Tbls Masoor Dhal (Red Lentil)

4 tbls Green Peas (dried)

The above items to be soaked in water for at least 7 hours or overnight. Frozen green peas can be used – in this case need  not be soaked in water.

2 Big Potatoes

Boil the pulses and potatoes adding 1 tsp salt in pressure cooker or vessel till they are soft.

1 spoon butter

2 big onions chopped

3 big tomatoes chopped

12 flakes garlic chopped

Masala:

¾ tsp Turmeric powder

1 Tsp Chilli Powder

2 tblsp Pav Bhaji Masala (available in Indian Supermarket)

Coriander leaves for garnishing

1 lemon cut into half and quarters

1 small onion chopped

Method:

Heat the butter in a deep pan. Add the garlic and onions. When onions turn slightly brown add the tomatoes, salt and masala powders. Mix and cook for 4 minutes. Then add the boiled pulses and potatoes with the water. Mix and mash the ingredients so that the mixture is well blended with the masala. Cook for another 4 minutes. Garnish with coriander leaves and remove.

Pav:

Bread Rolls cut into halves.

Heat a spoon of butter. When hot dip one side of the bread in the butter and then fry the other side in the remaining butter. When one side had fried slightly, turn over to other side and fry that side. Do not burn the bread. The bread should look golden brown.

Serving:

Serve required amount of bhaji onto a plate. Sprinkle some chopped onions over this mixture and then some coriander leaves and juice of lemon or lime ( from the cut lemon piece). Eat this with the fried pav (bread rolls).

Kandi (Banana Plant Stem) Chutney

Kandi (Banana Plant Stem) Chutney

 

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

½ Mustard seeds

¼ scraped coconut

A small ball tamarind

6 red chillies

A pinch Asafoetida or Hing

1 tsp salt

Seasoning:

½ tsp mustard seeds

½ tsp Fenugreek seeds or methi seeds

½ tsp urid or black gram dhal

3 small red chillies

1 sprig (10) curry leaves

A pinch Asafoetida or Hing

3 tbls oil

Method

Boil the Kandi bits in little water and one tsp salt. When boiled, cool and grind along with green chilli, mustard seeds, tamarind, red chillies, coconut, asafoetida and water.

Heat a pan and add oil. Add mustard seeds, red chillies, fenugreek seeds, urid dhal, asafoetida. When urid dhal turns brown, add curry leaves and cook for 30 seconds. Add the ground mixture. Mix and check for salt (add if required). Cook on slow flame for 2 minutes. Remove from stove.

Kandi (Banana Plant Stem) Fugath

 

Kandi (Banana Plant Stem) Fugath

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

1 chopped onion

½ tsp mustard seeds

½ tsp turmeric powder

1 sprig (10) curry leaves

¼ scraped coconut

1 tblsp vegetable powder (optional)

3 tbls oil

Method

Heat vessel and add oil. When oil is hot add mustard seeds, then onion, curry leaves and green chilli. When onion turns slightly brown add the turmeric powder, banana bits, salt and water. Mix and cook on slow fire till Kandi is cooked (15 to 20 minutes). Add vegetable powder and cook for a minute. If you want to skip vegetable powder, then add coconut mix and remove the vessel from stove.

Puri Bhaji

Puri Bhaji

Bhaji:

500 gms Potatoes (Boiled, peeled and cut into cubes)

1 tsp Mustard Seeds

½ tsp Urid Dhal (Black Gram)

½ Tsp Cumin Seeds or Jeera

1 small chopped Onion

1 inch chopped ginger

2 chopped green chillies

15 curry leaves

Small bunch chopped coriander leaves (Cilantro)

½ tsp turmeric powder

Salt to taste (1 tsp)

A pinch Asafoetida or Hing

¾ cup water

Oil for seasoning

Method:

Heat a deep pan and add 2 tblsp oil. When oil is hot add the mustard, urid dhal and cumin seeds. When urid dhal turns brown add the chopped ginger and green chillies. Fry for 30 seconds add the chopped onion and fry for a minute. Add the turmeric powder, Asafoetida and salt. Now mix and add the cut potatoes and half of the coriander leaves. Mix and add water – cook on slow flame for 5 minutes. Now add the remaining coriander leaves, mix and remove. The mixture should be slightly wetish.

Puri:

3 cups of Whole Wheat Flour ( Chapati Flour)

1 tsp salt

1 tblsp Oil

Water for kneading the flour

Flour for dusting the puris while rolling them

Oil for deep frying the puris

Method

Knead the flour along with salt, oil and water to form a dough. Form small balls (lime Sized). Roll them into puris dusting with wheat flour. Heat sufficient oil in a deep pan. When hot add a rolled puri. Press it slightly so that the puri puffs up. Turn to other side. Fry for 30 secs and remove. This way fry all puris.

Puris can be eaten with Potato bhaji, sambhar and coconut chutney.

Instant Onion Rava Dosa

instant-onion-rava-dosa-copy.jpg

 

Ingredients:

1 Cup Fine Rava (Semolina)

1 Cup Rice Flour

½ Cup Maida or Standard Flour

1 tsp Cumin Seeds

1 tsp Salt

Water

Mix all above – watery consistency

Add

1/c Chopped Onion

4 Chopped Green Chillies

½ Inch Chopped Ginger

10 Chopped Curry Leaves

Small bunch of Chopped Coriander Leaves

Mix well and add more water if required (watery consistency)

Keep aside for 30 minutes

Frying:

Heat a non-stick or Dosa pan. Apply little oil. Spread the batter on the pan- Close with lid and cook on medium heat. Apply little ghee or clarified butter. Remove when crisp.

Have with coconut chutney or sambhar or dry coconut chutney.

Dexter Special “Mixed Haka Noodles”

Mixed Haka Noodles

 

1 Kg of Cooked Noodles (Chinese Supermarket) or Noodle Packets ( to be boiled and drained)

200 gms Round Beans (sliced into strips)

200 gms Carrots (cut into 3 to 4 pieces, julienned-thin long strips)

2 Capsicums (seeded and sliced into strips- lengthwise)

1 Bunch Spring Onions (sliced)

I Cup Boiled Prawns (raw prawns, shelled, deveined, boiled with salt, vinegar, turmeric powder and water).

200 gms Ham (sliced into strips)

200 Gms Chicken Breasts (boiled with salt, vinegar, turmeric powder and water)- sliced into strips when cool.

5 seeds Garlic (sliced)

4 tbsp Soy Sauce

2 tbsp Tomato Sauce

2 Tbsp Chilli Sauce

1 tsp Pepper Powder

2 Eggs (for Omelette- garnishing)

Half cup chilli oil for frying

Chilli Oil

In a pan heat a cup of chilli oil and when hot (not smoking) add two tbsp chilli powder and remove. When cool, drain through a cloth or old handkerchief. Use this oil for frying the noodles and ingredients.

Noodles

Boil water in a vessel. Drop the noodle packets (break the slab of noodles into pieces and drop into water). After 2 to 3 minutes, add 1 tsp of oil (to prevent the noodles from sticking). Cook for a couple of minutes more and then drain the noodles. Pour cold water and drain completely. Allow to cool.

Method:

In a pan heat little oil and then prepare egg omelette. Cut into strips and keep aside for garnishing.

Heat 1 tbsp of chilli oil or any oil and fry the boiled noodles in batches. Remove into a vessel for mixing. Next, heat 1 tbsp of chilli oil or any oil and fry the cut vegetables. Remove into the mixing vessel. Next, heat another tbsp of Chilli oil or any oil and fry the chicken, ham and prawns one by one and add to mixing vessel. Mix all the ingredients and noodles.

Sprinkle Pepper Powder and sauces into the mixture, add the omelette strips and mix well.

Mixed Haka Noodles