Pudina Lauki Masala

Ingredients:

Lauki (Bottle gourd): 1
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Onion seeds: 1/2 tsp.
Onion (chopped): 1
Garlic (chopped): 1
Tomato (chopped): 1
Salt to taste
Mint leaves: a handful
Pao bhaji masala: 1 tsp.
Coriander powder: 1/2 tsp.
Lemon juice: 1 tsp.

1. Heat oil and add the onion seeds and cumin seeds and let them splutter. Add chopped onion and fry until it becomes transparent.
2. Add the garlic and fry for another minute. Add the cubed bottle gourd and stir in together and add the tomatoes after about a minute. Add salt and let cook until the tomatoes are soft and mushy.
3. Add the finely chopped mint leaves, pao bhaji masala and coriander powder. Mix everything well and cover. This will be a dry vegetable so it's not required to add water but water can be added if you want it in a curry form. 
4. Remove cover after 5 minutes and stir in the lemon juice and cover again. Cook covered on medium flame for about 10 minutes and turn off the flame. 
5. Remove cover and garnish with more mint leaves if required. Do not cover again as the mint leaves will blacken in the steam. Serve immediately with chappati. 

Red fish curry

Ingredients:

Fish: 250 gm (I used salmon fish)

For marinating fish:

Dry red chilli: 1
Coriander seeds: 1/2 tsp.
Peppercorns: 1/2 tsp.
Dry ginger: 1 tsp.
Cumin seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Curry leaves: a few
Turmeric powder: 1/2 tsp.
Lemon juice: 2 tsp.
Mustard oil: 2 tsp. (for frying marinated fish)

For the curry:

Cooking oil: 3 tsp.
Mustard seeds: 1/2 tsp.
Dry red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Garam masala: 1/2 tsp.
Tamarind extract: 1 tsp.
Coriander leaves for the garnish

1. Dry roast all the spices for the fish masala: red chilli, coriander, peppercorns, cumin, dry ginger, fenugreek and curry leaves. 
   
2. Let cool and grind to a powder and marinate the fish pieces with this spice mix, lemon juice and turmeric powder. Keep aside for about 10-15 minutes.
3. Heat mustard oil and fry the fish pieces in the oil for about 5 minutes, turning on both sides and carefully so as to not break the fish pieces. 
   
   
   
   
   
4. Keep the fried fish aside. 
   
   
   
5. Prepare the curry: heat oil and crackle the mustard seeds and add the dry red chilli. Add the chopped onion and fry until the onions get transparent.
6. Add the ginger-garlic paste and mix well, fry until the raw smell goes away. Add the tomatoes and sprinkle salt, let cook until the tomatoes are completely soft. 
7. Add red chilli powder, mango powder and garam masala. Mix well and add the tamarind extract. Mix everything and add about a cup of water and cover. Let cook on medium flame. 
8. Remove cover and add the fried fish pieces and turn carefully to coat with the curry and masala. Turn off the flame after 2 minutes and cover.
9. Remove cover after 10 minutes, garnish with coriander leaves and serve hot !!

Shahjahani Chicken

There are so many types of chicken I have been preparing in the past year but this one is special. It is because today I have prepared this royal dish for a royal gem of a person, a queen in my eyes who has inspired me and my life in many different ways. Even though we have never met physically, but meeting her in a virtual world of social networking has had a great impact on me.

Shalini Ramachandran, on the ocassion of your birthday I present you this heavenly "Shahjahani Chicken".. you deserve this throne of royalty and even though it is impossible to parcel this to where you are, miles away.. but I promise to prepare this for you the day we (hopefully) meet.
To you Shalini !!! Happy Birthday !!!

Ingredients:

Chicken: 250 gm
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Almonds: a few
Cashew nuts: a few
Salt to taste
Red chilli powder: 1/2 tsp.
Cloves: 2
Green Cardamom: 2
Black cardamom: 1
Cinnamon stick: 1 inch
Cooking oil: 4 tsp.
Bay leaf: 1
Onion (chopped): 1
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Yogurt: 1/2 cup
Cream: 3 tsp.
Garam masala: 1 tsp.

1. Sprinkle salt and red chilli on the washed and cleaned chicken and keep aside.
2. Grind the ginger, garlic, cashews and almonds in a grinder to a fine paste and keep aside.
3. Crush together the dry spices: cloves, green cardamom, black cardamom and cinnamon in a mortal-pestle and keep aside.
4. Heat oil in a pan and partially fry the chicken on both sides for about 5 minutes and keep aside.
5. Heat the same pan and add the bay leaf and crushed spice powder made in step 3. Add the chopped onions and fry until they turn transparent.
6. Add the paste prepared in step 2 and mix well. Add the dry spices: red chilli powder, turmeric powder, cumin powder and coriander powder. Mix well and add the yogurt and stir.
7. Add the chicken and little water. Cover and let cook for about 10 minutes.
8. Remove cover and add the cream and sprinkle garam masala. Mix everything well and turn off the flame after 3-4 minutes.
9. Cover again and let sit for about 15 minutes. Open and serve hot !!

Recipe inspired from: http://www.fabfriday.com/2014/05/shahjahani-chicken.html 

For my inspiration...

Life is a challenge and everyday you meet so many different people; some really good, some rude, some positive, some inspiring, others not-so much. It's a mixed box. But these days life is changing at a rapid rate than anybody had ever imagined, all thanks to the social media platforms. Our lives are continuously surrounded by social media: Facebook, twitter, whatsapp and what not. Social media has become more like a real life. And of course it's important and it's wonderful. So like-wise you meet all kinds of people in the real world, you meet more so in virtual world. 

Me, much of an introvert person has never loved to interact much about myself and my life to people I meet and know in the real world, let alone in the virtual world. But some rare times in life you come across a wonderful and lovely personality, full of life, full of positive energy and full of inspiration: you talk to them or read their thoughts, you make small interactions with them over social media, you feel inspired and a vibe of positiveness even though you never hear their voice or see their face for real. Such a gem of a person is Shalini. 

Not even a complete year since I joined a platform created for people with a common interest in food which is called "Euphoric Delights" on Facebook and I since became really involved with the wonderful group and the ever so-loving members with whom one can feel at home and interact not only about food, but anything under the sun, without being judged; and needless to say it has been a home away from home for about an year now. Shalini Ramachandran is a beautiful soul who administers that group with over 40 K members, which consists of a majority of women living out of their home-country just like me. She has since been one of the most patient, understanding, non-judgmental, clever, witty and intelligent woman I've known in all my life span. 

For whatever little time I've know you, whatever little I have interacted with you, you have never failed to inspire me. I have been learning bit by bit from you and hope to learn a lot more under the coming times. This goes for you:

A woman so graceful,

so fine and beautiful..

A woman with a penchant

for everything elegant...

A woman with poise

and refined choice..

you grace everything

with your loving charm and laughter

Like you, there is no other..

Happy Birthday Shalini !!!

A little ode to the wonderful, inspiring woman, who is actually infinite in all directions !! 

Thanks for everything. May you live to 1000 and one. 

Love,

Brijdeep.

Bhindi Masala (Spiced ladyfinger)

Ingredients:

Ladyfinger: 500 gm
Cooking oil: 3 tsp.
Onion (chopped): 1
Green chilli (cut in rounds): 1
Cumin seeds: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Garam masala: 1/4 tsp. (optional)

1. Making bhindi masala is the simplest dish I have ever prepared and can be perfected with a little planning ahead of time. You need absolutely dried ladyfingers for this recipe. So I recommend wash thoroughly and leave them to air-dry for about 5-6 hours or overnight. There should be absolutely no moisture when we begin to prepare this dish.
2. When the bhindi is ready, remove the tops and tails of each ladyfinger and cut all the ladyfinger in small, fine rounds.
3. Heat oil and crackle the cumin seeds. Add the onion and saute until it starts turning transparent.
4. Add the chopped ladyfinger and the green chilli. Sprinkle salt, add the red chilli powder and turmeric powder. Mix everything well. DO NOT COVER.
5. Let fry without covering on medium flame for about 10-12 minutes. Keep stirring in between so it does not get stuck to the base. 
6. With the stirring spoon, try to gently break one bhindi round. If it is soft and does not break easily then the bhindi is ready. If it's hard and snaps when pressure is applied then it's yet not done. Stir and cook for another minute or two.
7. Add the mango powder, sprinkle little garam masala if required, stir well and serve as a side dish with chappati. 

Mint fish curry

Ingredients:

Fish: 250 gm (I used Salmon fillets)

For the marinade:

Mint leaves: a handful
Bay leaves: 2
Yogurt: 1/2 cup
Salt to taste
Garam masala: 1/2 tsp.
Lemon juice: 2 tsp.

For the curry:

Cooking oil: 3 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Whole red chilli: 1
Asafoetida: a pinch
Onion (chopped): 1
Ginger-garlic paste: 3 tsp.
Tomato (chopped): 2
Salt to taste
Green chilli (chopped): 1
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.

1. Make a paste of mint leaves, yogurt, bay leaves in a mixer and add salt, garam masala and lemon juice and mix well. Add the washed and cubed fish to this paste and leave aside for about 10-15 minutes. 
   
2. Heat oil in a pan on medium flame and carefully add all the fish pieces on the pan. Save the marinade paste for adding later. Fry the fish from all sides for about 5-6 minutes and keep aside.
3. Prepare the curry: heat oil in the same pan and crackle mustard seeds, fenugreek seeds and add the dried red chilli and asafoetida. 
4. Add onion after half a minute and let fry until it starts becoming transparent. Add the ginger-garlic paste and saute until the raw smell goes away.
5. Add the tomatoes and green chilli. Sprinkle little salt and let fry until the tomatoes are soft. Add the dry spices: red chilli powder, turmeric powder, cumin powder and coriander powder. Mix everything well and let cook for another minute. 
   
6. Add the remaining marinade and about a cup of water. Cover and let cook for about 10 minutes on medium flame. 
7. Remove the cover and add the fried fish. Mix carefully so as not to break the delicate fish. 
    
   
8. Cover to let the flavors blend in completely and turn off the flame. Let sit for about 10 minutes. Remove the cover and serve hot with jeera rice !!

Paneer Makhani

Ingredients:

Cottage cheese (cubed): 2 cups

To fry with cheese:

Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.

For the curry:

Cashew nuts: a handful (soaked and ground to a rough paste)
Butter: 3 tsp.
Onion (chopped): 1
Tomato (chopped): 2
Ginger-garlic paste: 3 tsp.
Salt to taste
Coriander powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Kasoori methi: 1/2 tsp.
Red chilli powder: 1/4 tsp.

1. Heat oil in a pan on medium flame and add the cottage cheese pieces. Sprinkle salt, red chilli powder and turmeric powder and fry from both sides until it begins to become little golden from the sides. Turn off the flame and keep the fried cheese aside.
2. Preparation of curry: Heat the butter and add the onions and fry until they begin to become transparent. Add the tomatoes and saute until they are completely soft.
3. Add the ginger-garlic paste and add the dry spices: cumin powder, coriander powder, garam masala and red chilli powder. Crush the kasoori methi between your palms and add to the pan and mix everything well. Let cook until the raw smell goes away.  
4. Add the cashews and the cottage cheese. Mix everything well and add about half a cup of water. Cover and let cook for 5-7 minutes until all the flavors blend well. 
5. Remove the cover and simmer for 5 more minutes. Turn off the flame and garnish with coriander leaves (optional). Serve hot !!