Recipes

From simple family meals to dinner parties and beyond, we’ve created recipes for all occasions, tastes and cooking abilities – all designed to impress.

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Frozen Curry Leaf Margarita

Ingredients

  • 60ml tequila
  • 20ml cointrue(orange liquor)
  • 15ml fresh squeezed lime juice
  • 15ml sugar syrup
  • 15 fresh curry leaves

Directions

Step 1
Put everything into a blender and blitz till you get a green frozen slushie

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Mathura Style Sweet & Sour Karela

Ingredients

  • 300g Bitter Gourd
  • 1 tablespoon grated jaggery
  • 1/2 teaspoon Ajwain seeds (caraway/carom)
  • 1/2 teaspoon Haldi (turmeric powder)
  • Hing (asofetida) (Pinch)
  • 1 tablespoon roasted Dhaniya Powder (coriander seed powder)
  • 1 teaspoon red chili powder
  • 1 tablespoon dry mango powder/grated raw mango
  • 1 teaspoon sauf powder (fennel seed powder)
  • Salt (To Taste)
  • 4 tablespoons sunflower oil/canola

Directions

Step 1
Remove the rough skin by peeling. Cut each gourd into three long pieces.
Step 2
Remove any big seeds.
Step 3
Heat oil in a pan, add the ajwain (carom), hing (asofetida) & turmeric and as it starts to bubble add the Karela.
Step 4
Cover and cook on low heat for 7-10 mins until cooked and soft.
Step 5
Add the jaggery
Step 6
Add coriander powder, dried mango powder, sauf powder, salt, red chili powder
Step 7
And this delicious bitter gourd is ready to be devoured!

Ridge Gourp Salad

Ridge Gourd Salad

Ingredients

  • 2 cups sliced Ridge Gourd
  • 1/2 cup boiled Chana Dal
  • 1/2 cup grated coconut
  • 2 tablespoons lime juice
  • 1/2 cup pomegranate kernels
  • 1 tablespoon Chinese Sesame Oil
  • 1 teaspoon brown sugar
  • 1 garlic (crushed and chopped fine)
  • Salt & pepper

Directions

Step 1
Blanch the ridge Gourd for 10 mins in hot salted water. Keep aside to cool
Step 2
Make dressing of sesame oil, salt, pepper, garlic & brown sugar. Mix well
Step 3
In a bowl mix the ridge Gourd, Coconut & pomegranate
Step 4
Incorporate the dressing and keep aside for 5 minutes before serving
Step 5
Serve cool

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Chilled Drumstick Soup

Ingredients

  • 2 cups fresh coconut milk
  • 5-6 drumsticks (singha fali)
  • 1/2 shallot (finely chopped)
  • 1/2 tomato deseeded (finely chopped)
  • 1/2 green chili desseeded (finely chopped)
  • 1/2 cup coriander (finely chopped)
  • 1 lime (juiced)
  • Salt to taste

Directions

Step 1
Chop the drumsticks into 2” lengths and boil in salted water for 1/2 hour
Step 2
Strain
Step 3
Open and remove the pulp
Step 4
Carefully separate the seeds from the pulp and keep aside. And blend the remaining pulp into a paste and strain till you get a smooth Drumstick pureé.
Step 5
In a bowl, mix the coconut milk with the Drumstick pureé. Add the vegetables, lemon and salt. And refrigerate for an hour.
Step 6
In the serving glass, add the Drumstick seeds that you kept aside. This will add the crunch to the soup. Add the chilled soup and serve!

Crabs

Goan Crab Chili Fry

Ingredients

  • 3 medium whole crabs (boiled, cleaned, chopped)
  • 1 cup onion (julienned)
  • 1 tablespoon crushed garlic
  • 1/2 chili cut lengthwise
  • 1 tablespoon chopped ginger
  • 1 cup deseeded tomatoes cut lengthwise
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 1/2 cup Bancal sauce
  • Oil for cooking
  • Salt to taste

Directions

Step 1
In a hot wok, add oil. Cook garlic, ginger & green chili
Step 2
Add turmeric powder, red chili powder & coriander powder
Step 3
Add onions and capsicum and cook until soft
Step 4
Add the tomatoes and cook for a minute
Step 5
Add the crabs and stir well
Step 6
Add the bancal sauce, some hot water and let it simmer
Step 7
Season with salt. Garnish with coriander and serve with hot Poee or Pao

Boiled peanut salad

Boiled Peanut Salad (serves 2)

Ingredients

  • 1 cup boiled peanuts
  • 1/2 cup bottle mango (totapuri) (chopped)
  • 1 spring onion (chopped)
  • Few springs of fresh coriander
  • 1/2 green chilli (finely chopped)
  • 2-3 tablespoons lemon juice ((as per taste))
  • Salt to taste

Directions

Step 1
combine all ingredients 5 mins before serving. Serve cool

Curry Leaf & Butter Poached Prawns with Roasted Peanut Powder

Curry Leaf Poached Prawns with Crushed Peanuts (serves 2)

Ingredients

  • 6 medium prawns (cleaned)
  • 1/2 cup butter
  • 1/2 cup curry leaves
  • 1 garlic cloves (sliced length wise)
  • 2 lemons (juiced)
  • 1/2 peanuts (roasted & crushed)
  • Salt & pepper

Directions

Step 1
Heat butter in a pan with lemon juice . This will keep the butter from separating.
Step 2
Hand crush the curry leaves and add to the butter
Step 3
Add the prawns and cook for 2 mins max
Step 4
Remove from flame
Step 5
Plate each prawns in a small shallow bowl, spoon in butter, garlic, curry leaves
Step 6
Top with crushed peanuts

Chicken Satay

Chicken Satay with Pineapple Relish

Ingredients

  • 6-7 pieces chicken breast (cut lengthwise)
  • 1.5 cups roasted peanut paste
  • 2 tablespoons soya sauce
  • 1 lemon (juiced)
  • 1 Lemongrass root (finely chopped)
  • 1 teaspoon curry powder
  • 1/2 cup pineapple (finely chopped)
  • 1 teaspoon crushed red chili
  • 1 tablespoon chopped coriander
  • 1/2 teaspoon sugar
  • Salt to taste
  • Bamboo skewers
  • Oil for cooking

Directions

Step 1
Marinate the chicken with peanut paste, soya sauce, lemon, Lemongrass, curry powder, salt
Step 2
Leave refrigerated for 5-6 hours
Step 3
Combine the pineapple with sugar, coriander, chili & salt and put aside
Step 4
Skewer the chicken and cook on a grill pan until cooked well
Step 5
Serve warm with pineapple relish

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Maharashtrian Style Sabudana Khichdi

Ingredients

  • 1/4 cup roasted peanuts
  • 2 tablespoons peanut oil or ghee
  • 1 cup sabudana (tapioca pearls)
  • 2 potatoes (chopped into small cubes)
  • 1/4 cup peanuts
  • 1-3 green chilies (chopped)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Lemon juice
  • sendha namak or salt as required

Directions

Soaking Sabudana
Step 1
Rinse 1 cup of sabudana or tapioca pearls a couple of times in water. soak them in 2 cups water for a couple of hours or overnight. to check, just gently press a few sabudana pearls by pressing if they are soft or not. the sabudana pearls should easily mash.
Step 2
Drain them well or place them in a colander/strainer for 5 to 6 mins. keep aside.
Making Sabudana Khichdi
Step 3
Heat a pan and add 1/2 cup peanuts.
Step 4
On a low flame, stirring at times, roast peanuts till you see a few black spots on them. they should become crunchy. keep them aside and let them cool. you can remove the peanuts skin if you want.
Step 5
Take 1/4 cup of the roasted peanuts in a small grinder jar. reserve the rest of the 1/4 cup & grind to a semi fine or coarse powder.
Step 6
Heat 2 tablespoons peanut oil or ghee in a thick bottomed pan or kadai.
Step 7
Add chopped potatoes.
Step 8
On low to medium flame, pan fry the potatoes till they are crisp and golden.
Step 9
Remove the potatoes with a slotted spoon and place aside.
Step 10
In the same oil or ghee add cumin seeds and sauté until they crackle.
Step 11
Add 1 to 3 green chilies and sauté for a few seconds.
Step 12
Add 1/4 cup of the roasted peanuts.
Step 13
Add the shallow fried potatoes and mix very well.
Step 14
Sprinkle rock salt or sendha namak as per taste and add 1/2 to 1 teaspoon sugar and mix again.
Step 15
Add the sabudana pearls and stir & mix very well.
Step 16
Cover the pan with a lid and cook for 2 to 3 minutes on a low flame.
Step 17
Drizzle 1/2 to 1 teaspoon of lime or lemon juice all over and mix well.
Step 18
Add the ground roasted peanuts and mix well.
Step 19
Cover the pan with the lid, switch off the flame and let the sabudana khichdi rest for 1 to 2 minutes.
Step 20
Serve the sabudana khichdi hot or warm or at room temperature with lime or lemon wedges.

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Lemongrass & Chili Granita

Ingredients

  • 4-5 Lemongrass (Thick stalk (white portion))
  • 3 cups Water (For boiling)
  • 1/2 cup Brown Sugar Syrup
  • 1/2 teaspoon Red Chili (Crushed)

Directions

Step 1
Bruise the Lemongrass stalk with a heavy object or rolling pin
Step 2
Put water to boil with the Lemongrass
Step 3
Boil for 1/2 hour
Step 4
Cool
Step 5
Add the sugar syrup and chili
Step 6
Put in a shallow metallic pan and freeze overnight
Step 7
Use a fork to scrape the mixture and refresh for 2 hours
Step 8
Re-scrape again and serve

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Boiled Peanut Salad with Mango & Chili

Ingredients

  • 1 cup whole peanuts boiled in salted water
  • 1/2 cup chopped bottle mango (Totapuri)
  • 1 Green Chili (Chopped)
  • 1 Lemon (Juiced)
  • 1/2 Tomato (Deseeded & chopped)
  • 1 Spring Onion (Finely Chopped)
  • 2 tablespoons Coriander (Finely chopped)
  • Salt

Directions

Step 1
Incorporate all ingredients and serve cold!

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Butter Poached Lobster Risotto

Ingredients

  • 1 cup Butter
  • 1 Lobster (De-shelled)
  • Salt, Pepper
  • Lime (Just a squeeze)
  • 1 cup Arborio/Carnaroli Rice
  • 2 tablespoons White Wine
  • 1 sheet Shallot (Finely chopped)
  • 6 cups Lobster Stock ((water, herbs, vegetables, lobster shell- boiled & strained))
  • Extra virgin olive oil
  • 1 cup Parmesan Cheese (Finely grated)

Directions

Step 1
In a deep pan heat the oil. Sauté the shallots. Add white wine. Allow it to almost evaporate.
Step 2
Add the rice and cook for a minute.
Step 3
Raise the flame to high and ladle in a spoon of the lobster stock
Step 4
Keep repeating until the rice is al dente
Step 5
Season with salt & pepper
Step 6
Add Parmesan

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Mango Tapioca Coconut Cream

Ingredients

  • 3 cups Coconut Milk
  • Brown Sugar
  • Sago (Sabudana)
  • 1 Mango
  • Almond Slivers

Directions

Step 1
Boil 3 cups coconut milk with brown sugar on low flame until thick. Cool.
Step 2
Soak Sago (Sabudana) overnight and boil until soft
Step 3
Remove the pulp of the mango and strain until smooth
Step 4
Mix all ingredients well and serve in a halved coconut shells
Step 5
Top with roasted almond slivers and crushed ice
Step 6
Serve chilled

Thai Yellow Curry

Home Made Yellow Thai Curry

Ingredients

  • 1 medium onion
  • 4-5 cloves of garlic
  • 3 bird eye chili or 4 regular chili
  • 1 cm galangal / ginger
  • 1 teaspoon turmeric powder
  • 2 tablespoons fish sauce (optional for vegetarians)
  • 1 teaspoon madras curry powder
  • 3-4 roots of fresh coriander
  • 200g white stem of lemongrass
  • 2 tablespoons brown sugar
  • Salt (if no fish sauce)
  • 3-4 bruised kafir lime leaves/lemon zest
  • 2 tablespoons lemon juice
  • 2-3 cups fresh coconut milk
  • 600g chopped vegetables/seafood/chicken

Directions

Step 1
Make paste in a blender by mixing all ingredients above UP TO SALT
Step 2
Heat Pan and oil it. Add the paste and cook until browned.
Step 3
Add the veg/meat/seafood and cook until almost cooked through.
Step 4
Add the lime leaves, coconut milk & lemon juice and bring to boil.
Step 5
Taste and check the balance of sweet-sour-salt-spice and add anything that’s off balance.
Step 6
Serve warm with a bowl of steamed/sticky rice.
Garnish with coriander sprigs and chopped bird eye chili.

Bottle Gourd Soup with Toasted Sesame Seeds

Bottle Gourd Soup with Toasted Sesame Seeds

Meal type Soup

Ingredients

  • 1/2 cup Onion (Finely chopped)
  • 1 teaspoon Garlic (Finely chopped)
  • 1/2 teaspoon Ginger (Grated)
  • 3 cups Bottle gourd (lauki) (Chopped)
  • 1 cup Vegetable stock (Homemade)
  • 1/2 Lemon Juice
  • 1 teaspoon Toasted sesame seeds
  • Fresh herbs for garnish (Chopped)

Directions

Step 1
In a deep pan, saute the onions, garlic & ginger until soft
Step 2
Add the bottle gourd and sauté until cooked
Step 3
Add the vegetable stock, season and cool down the soup
Step 4
Blend well
Step 5
Add the lemon juice, sprinkle with sesame seeds and chopped herbs
Step 6
Serve warm or chilled