A Parsi mutton curry with prominent flavours of tomatoes, onions, jaggery and vinegar. It is finished with fried sali (potato sticks). Made usually with boti (goat meat), it is traditionally served with Parsi Brown rice which is a sweet caramelized rice dish that pairs beautifully with this curry. This dish is found mainly at Iranian…
Channa Aloo
Ingredients:1 tin chickpeas or 1 cup boiled chickpeasSalt as required4 clove2 teaspoon cumin1-2 cubed boiled potatoes1 tablespoon dried pomegranate seeds1 teaspoon black pepper2 green chillies1 teaspoon garam masala powder2 tablespoon coriander powder1 black cardamom2 small onion chopped6 tablespoon ghee/Oil1 inch chopped gingerWater as required1 tablespoon dry mango powder (Optional)2 cinnamon stick Method: Heat pan over…
Fish Ambotik
Ingredients:½ kg fish (I’ve used spanish mackarel)10-12 kashmiri chillies½ tsp turmeric powder1 tsp cumin seeds½ tsp pepper corns½ inch ginger6 flakes garlic5-6 Kokum Solam or walnut size ball of tamarind.1 medium onion roasted1 medium tomato finely chopped2 tbsp oil1 green chillySalt as per tasteWater, vinegar or lime juice Method: Wash, clean and cut fish into…
Dhokla
Ingredients:1.5 cups gram flour (besan)1 tbsp sugar1/2 tsp turmeric powder1/2 tsp asafoetida (hing)½ to ¾ tsp baking soda1 cup waterOil to grease the steaming panSaltFor Tempering-1 tsp mustard seeds1 tsp sesame seeds1 green chilli chopped1/4 tsp hing (optional)Chopped coriander for garnish Method: Grease the steamed pan and keep aside to use later. Meanwhile, mix flour…
Pork Chilly Fry
This Pork chilly fry is a little different in terms of how it’s prepared. I have pressure cooked the meat pieces before frying them so that I could reduce the amount of oil (read fat) in the dish. As a result by boiling down the pork stock you have enough pork fat to fry the…
Baked Mushroom Pasta
Ingredients:1 cup pasta1/4 cup roughly chopped spinach1/4 cup mushrooms roughly diced5-6 cherry tomatoes1/2 cup goat cheese1/4 cup cream1 tbsp finely chopped garlic1/2 cup grated parmesan cheeseCrushed black peppercornsParsley to garnishSaltWaterOlive oil Method: Heat a pot of water to cook the pasta with some salt. Once cooked, drain and keep aside to use later. Meanwhile, pre-heat…
Jaggery Mutton Curry
Ingredients:1 kg mutton pieces1 large bay leaf5-6 cloves3-4 green cardamom8-9 black peppercorns2 tbsp ginger garlic paste1 cup chopped onion1/2 cup chopped tomatoes1/2 tsp turmeric powder1 tsp cumin powder1 tsp coriander powder1 tsp garam masala1 tsp red chilli powder2 tbsp grated goa black jaggerySaltWaterOil Method: Heat oil in a pressure cooker and fry the whole spices…
Three Pepper Chicken
I call this the three pepper chicken for the fact that there are three different colored bell peppers that go in it. Though the “star” of this dish is the star anise that goes in during the sautéing process. It adds a sweet richness to the dish, something that is unexpected in hakka food. Ingredients:500…
Kung Pao Chicken
Ingredients:500 gms diced fried chicken1/2 cup peanuts1-2 green onions chopped1.5 tbsp corn flour1/4 tsp ajinomoto5-6 red chillies whole1″ ginger4-5 garlic cloves2 tbsp soy sauce2 tbsp sugar1/2 cup chicken stock1/2 tsp white pepper powder2-3 tbsp oil Method: Mix corn flour in 1/4 cup of water in a small bowl and keep aside to use later. Heat…
Burnt Garlic Noodles
Ingredients:1 packet of noodles (I’ve used egg noodles but you can use any type)1 small sliced onion2-3 red chilles1 tbsp chopped garlic3-4 garlic sliced1/4 cup green peas1/2 carrot roughly sliced1/4 bell pepper sliced2-3 green onions chopped1 tsp ajinomoto (MSG)1 tsp black pepper powder1 tbsp white vinegar1 tbsp red chilli sauce1 tbsp light soya sauce1/2 cup…
Travelling palette 