Thai Green Curry

Thai Green Curry

By  CHEF PRANAV JOSHI
From   Budget Kitchen

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Swiss

Key Ingredients:

Bursting with flavour and taste this Thai delicacy is now popular the world over

Ingredients

  • Firm tofu cubes ½  cup
  • Yam cubes, boiled ½  cup
  • Medium red capsicum, cut into chunky pieces 1
  • Snow peas ½  cup
  • Cauliflower florets, boiled ¼ cup
  • Carrot cubes, boiled ¼ cup
  • Oil 2k to 3 tbsps
  • Coconut milk 1 can
  • Kaffir lime leaves 2
  • Vegetable stock 1 cup
  • Fresh basil leaves, chopped ¼ cup
  • Green curry paste
  • Fresh lemongrass, sliced finely and minced 1 stalk
  • Coriander powder 2 tsps
  • Cumin powder ½ tsp
  • Soy sauce 1½ tsps
  • Brown sugar 1 to 2 tsps
  • Green chillies, minced 1 to 3
  • Small onion, chopped 1
  • Garlic, chopped 3 cloves
  • Ginger, sliced 1½ inches
  • Fresh lemon juice 1 tbsp
  • Lemon zest, grated 1 tsp
  • Fresh coriander leaves and stems, chopped 1 cup
  • Fresh basil leaves ¼ cup
  • Dark soy sauce 1 tsp
  • Coconut milk 3 tbsps

Methods

  • To make green curry paste, put lemongrass, coriander powder, cumin powder, soy sauce, brown sugar, green chillies, onion, garlic, ginger, lemon juice, lemon zest, coriander leaves and stems, basil leaves, dark soy sauce and 3 tbsps coconut milk in a blender jar and blend to a smooth paste.
  • Heat oil in a non-stick wok, add paste and saute for 1-2 minutes or till fragrant. Add coconut milk and tofu and mix well.
  • Add kaffir lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 2 minutes.
  • Add yam and vegetable stock, mix, cover and simmer another 2 minutes, or till yam is soft enough to pierce with a fork.
  • Add red capsicum, snow peas, cauliflower and carrot and mix well. Check seasoning. Mix well and continue cooking for 2 minutes.
  • Sprinkle generously with fresh basil. Transfer into a serving bowl and serve hot with a bowl of steamed rice.

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Chocolate and Marshmallow Fondue

Chocolate and Marshmallow Fondue

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 10 minutes

Cook: 10 minutes

Method: Easy

Course: Main Course

Type: Swiss

Key Ingredients:

  • Cocoa powder
  • Marshmallows
  • Cornflour
  • Honey
  • Sweetened condensed milk
  • Butter

Marshmallows give this fondue an extra special texture

Ingredients

  • Cocoa powder ½ cup
  • Marshmallows 1 cup
  • Cornflour ¼ cup
  • Honey 1 cup
  • Sweetened condensed milk 200 gms
  • Butter 1 cup
  • Milk as required
  • Cake as required
  • Strawberries, hulled as required
  • Satay sticks as required

Methods

  • Mix cocoa powder and cornflour in a deep non-stick pan. Add 1 cup water and mix well and cook on medium heat, stirring continuously, so that no lumps form.
  • Add honey, condensed milk, butter and marshmallows and whisk till well blended. Add milk to get the desired consistency. When the fondue comes to a boil take the pan off the heat.
  • Fill the fondue equally into two different jars and keep it hot.
  • Cut the cake into 1 inch cubes.
  • Skew 2 cake cubes and 2 strawberries alternately on each satay stick, keep them on a serving platter and serve them with the chocolate-marshmallow fondue.
  • While eating dip the satay sticks in the chocolate-marshmallow fondue and relish.

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Shukto

Shukto

By CHEF PRANAV JOSHI
By Budget Kitchen

Prep: 15 minutes

Cook: 45 minute

Method: Easy

Course: Main Course

Type: Swiss

Key Ingredients:

  • Bitter gourd
  • Brinjal
  • Potatoes
  • Raw banana
  • Ridge gourd
  • Carrot
  • Tomato
  • Green peas
  • Mustard oil
  • Poppy seeds
  • Mustard seeds
  • Ginger
  • Green chillies

Delicious is the best way to describe this mixed vegetable dish which the Bengalis simply love

Ingredients

  • Bitter gourds, cut into round slices 2
  • Medium brinjal, cut into small cubes 1
  • Medium potatoes, peeled and cut into small cubes 2
  • Medium raw banana, peeled and cut into small cubes 1
  • Medium ridge gourd, peeled and cut into small cubes 1
  • Medium carrot, peeled and cut into small cubes 1
  • Medium tomatoe, chopped 1
  • Green peas ½ cup
  • Mustard oil 3 tbsps
  • Poppy seeds 2 tbsps
  • Mustard seeds 1 tsp
  • Ginger, chopped 1 tsp
  • Green chillies, chopped 2
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Sugar ¼ tsp
  • Milk 3 tbsps

Methods

  • Take poppy seeds and ½ tsp mustard seeds in a small bowl, add warm water and soak for 1 hour. Drain and put into a blender jar and blend into a paste with ginger and half the green chillies.
  • Heat 2 tbsps mustard oil in a non-stick pan, and saute bitter gourd, brinjal and potatoes separately and drain on absorbent paper.
  • Heat 1 tbsp mustard oil in the same non-stick pan, add ½ tsp mustard seeds and remaining green chillies and saute till the seeds splutter.
  • Add all the vegetables one by one. Mix all together, cover and cook for about 10 minutes. Add half the ground paste, turmeric powder and salt. Add ¼ cup water if it is too dry.
  • Cook on medium low heat for another 10-15 minutes.
  • Add remaining ground paste, sugar and milk and mix well and let it cook for 5 minutes more.
  • Transfer into a serving bowl and serve hot.

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Subz Biryani

Subz Biryani

By CHEF PRANAV JOSHI
By Budget Kitchen

Prep: 30 minutes

Cook: 55 minutes

Method: Easy

Course: Main Course

Type: Swiss

Key Ingredients:

  • Potatoes
  • Carrots
  • Basmati rice
  • Whole garam masala
  • Yogurt
  • Saffron
  • Milk
  • Ghee
  • Onion
  • Ginger
  • Garlic
  • Green chillies
  • Cashewnuts
  • Almonds
  • Raisins
  • Glazed cherries
  • Fresh mint and coriander leaves
  • Rose water

Vegetable biryani – full of heavenly flavour

Ingredients

  • Medium potatoes, peeled and diced 2
  • Small carrots, peeled and diced 4
  • Basmati rice, washed and soaked for 30 minutes 1¾ cups
  • Green cardamoms 4
  • Black cardamoms 2
  • Cloves 6
  • Cinnamon 2 one-inch pieces
  • Bay leaves 2
  • Mace 1 pinch
  • Salt to taste
  • Yogurt 1 cup
  • Saffron large pinch
  • Warm milk 2 tbsps
  • Ghee 2 tbsps
  • Large onion, sliced 1
  • Green chillies, sliced 4
  • Ginger, chopped 3 inches
  • Garlic, chopped 6 to 7 cloves
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Cashnewnuts 25
  • Almonds, blanched and sliced 30
  • Raisins 2½ tbsps
  • Glazed cherries 25 gms
  • Fresh mint leaves, chopped ⅓ cup
  • Fresh coriander leaves, chopped ⅓ cup
  • Rose water a few drops
  • Whole wheat dough as required

Methods

  • Drain the rice and put in a deep non-stick pan. Add 5 cups water, 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and salt.
  • Keep the pan on heat and let the mixture come to a boil. Cook till the rice is just done. Drain well and spread on a plate to cool.
  • Take yogurt in a bowl, whisk till smooth and divide into two parts and transfer into 2 separate bowls. Dissolve saffron in warm milk and add it to one portion of yogurt.
  • Heat ghee in a thick bottom handi, add 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and saute over medium heat till fragrant.
  • Add onion and saute until golden brown. Add green chillies, ginger and garlic and saute for a minute.
  • Add turmeric powder and chilli powder and mix. Add the vegetables and saute for 1 minute. Add plain yogurt and mix. Add ⅔ cup water and salt, mix and bring the mixture to a boil. Reduce heat and cook till the vegetables are cooked.
  • Preheat oven to 180º C.
  • Once the vegetables are done add cashewnuts, almonds, raisins and glazed cherries and mix.
  • Drizzle a little saffron-yogurt and sprinkle a little mint and coriander leaves over the vegetable mixture.
  • Spread half the rice, drizzle the remaining saffron-yogurt, mint and coriander leaves and top it with the remaining rice.
  • Keep a moist cloth over the rice, cover with a lid over it and seal with dough. Keep the sealed handi in a preheated oven and cook for 15-20 minutes.
  • Transfer into a serving bowl and serve with a bowl of any raita.

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Tarbooze ke Chilke ki Sabzi

Tarbooze ke Chilke ki Sabzi

By CHEF PRANAV JOSHI
By Budget Kitchen

Prep: 5 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Swiss

Key Ingredients:

  • Watermelon
  • Mustard seeds
  • Cumin seeds
  • Red chilli powder
  • Coriander powder
  • Cumin powder

Even the peel of watermelon can be turned into a tasty dish

Ingredients

  • Watermelon peel (tarbooze ka chilka), cut into small cubes 1½ cups
  • Oil 2 tbsps
  • Mustard seeds ½ tsp
  • Cumin seeds ¼ tsp
  • Red chilli powder ¼ tsp
  • Coriander powder ½ tsp
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Sugar 2 to 3 tsps

Methods

  • Heat oil in a non-stick pan, add mustard seeds and cumin seeds and saute till the seeds splutter.
  • Add red chilli powder, coriander powder and turmeric powder and mix well. Cook for 2-3 minutes.
  • Add watermelon peel and salt and mix well. Cover and cook for 5-7 minutes.
  • Add sugar, mix and cook for 2 minutes.
  • Transfer into a serving bowl and serve hot.

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