Paneer kofta curry

Ingredients: 

100g paneer cubes 

1 big onion

2 cloves of garlic

Garlic paste

50g raisins and cashewnuts 

1/2 tsp poppy seeds 

1/2 tsp charmagaz (Dried melon seeds)

Salt to taste

Sugar to taste

1/2 tsp - turmeric powder 

Oil to fry 

2 to 3 tbsp oil for the kofta

1 tsp kasuri methi 

1/2 cup - water

Method:

Cut the paneer in cubes or make into round shapes and deep fry. Soak the poppy seeds and charmagaz, raisins and cashewnuts for 10 minutes. Now grind the onion, ginger, garlic, cashews and raisins, and the soaked poppy seeds and charmagaz mixture to a fine paste. Heat oil and fry the masala for 10 minutes on a medium flame. Then add turmeric powder, salt, sugar, kasuri methi and mix well. Now add paneer cubes, water and mix well. Cook on a low flame for 5 to 10 minutes. Serve hot with naan or pulao.

Crab Curry

Ingredients:

1 cup water

6 big size crabs

8 red chillies whole

1 tblsp tamarind pulp

1/2 coconut scraped

1 tsp garam masala powder

8 cloves garlic

1 tblsp oil

1 big size onion sliced

1/4 tsp turmeric powder

1 tsp cumin seeds

Method:

Boil the crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating). Grind the scraped coconut with red chillies, cumin seeds, turmeric powder and garlic to a fine paste. Heat up oil on medium heat up and stir fry cut onion. Stir-fry for one minute. Mix in ground spices and stir-fry for a minute. Mix in tamarind pulp, salt to taste and crabs. Simmer (boil slowly at low temperature) on low heat, covered for 15 minutes. Mix in little more water if necessary and stir fry till done. Serve hot with rice or bhakri.

North Indian Egg Curry

Ingredients:

4 large or extra large eggs, hard-boiled

1 tablespoon vegetable oil

1 teaspoon cumin seed

1 medium yellow onion, finely chopped

3-inch piece cassia bark or cinnamon stick, broken in half

2 teaspoons ground coriander or coriander seed, toasted and pounded

1/2 teaspoon dried red pepper flakes

1/2 teaspoon ground turmeric

2 cloves garlic, thinly sliced

About 1/2 teaspoon salt

2 medium or 1 large ripe tomato, pureed (about 3/4 cup)

1 cup water

1 tablespoon coarsely chopped cilantro leaves

Method:

Peel the eggs and let them soak in water to cover while you prepare the sauce. This soaking seems to prevent the whites from getting too rubbery. Set aside. In a medium skillet or wide, shallow pan, heat the oil over medium-high heat. Add the cumin seed and cook, stirring, for about 15 seconds, until slightly darkened and fragrant. Add the onion and cinnamon. Cook, stirring frequently, for about 6 minutes, until the onion has taken on a bit of brown. Add the coriander, red pepper flakes, turmeric, garlic, and salt. Continue cooking for about 2 minutes, until the garlic has lightly fried and aromatic. Lower the heat as needed to coax the cooking. Add the tomato and cooking for 3 to 5 minutes, stirring, until it no longer smells raw. Add the water, bring to a boil. Lower the heat to low, cover, and gently simmer for 5 minutes to develop the flavor. Meanwhile, drain the eggs, pat them dry, then halved each lengthwise. When the sauce has finished simmering, uncover and slide the eggs in, cut side up. Increase the heat to medium-low and simmer the eggs, spooning sauce on the top, until the eggs are hot. Adjust the heat as necessary. The sauce should cook down and thicken a bit during this final stage. Transfer the eggs and sauce to individual serving dishes or a communal dish. Garnish with the cilantro and serve immediately.

Malvani Fish Curry

Ingredients:

• ½ Kg. Pomfret (Paplet) / Halwa (kale paplet) / Surmai
• (Kingfish) Fish cut into pieces
• 8-10 dry chilies
• 1 tsp turmeric
• 1 tsp. Coriander seeds
• 1 tsp. red chili powder 
• 7-8 garlic flakes coarsely grounded
• 2 onions sliced finely 
• 1 cup grated coconut
• 1 tsp. Malvani Fish Masala (Available at local grocery stores) or any other Fish masala ( You can use any mutton / chicken / garam masala as a last resort if fish masala is not available)
• Salt to taste

Method:

• Clean the Fish, Apply a little salt and turmeric and keep aside.
• In three tbsp Oil fry Onion, Dry chilies, Turmeric and Coriander seeds till the Onions turn light brown.
• Grind the grated coconut with above ingredients to a paste.
• Apply the ground paste to the fish and keep aside to marinate for 15 min.
• Fry the Garlic flakes in 5 tbsp oil, add red chili powder and Fish Masala.
• Add the fish pieces with the marinade and add 2 cup water, simmer on low heat till the fish is cooked.
• Serve with Chapatti and or Hot Rice.