Bombay Toast

Bombay Toast:

Ingredients                 

Bread slices                             6 slices (cut into halves)

Egg                                          1

Milk                                         1 cup

Sugar                                       6 tsp

Cardamom powder                 ½ tsp

Ghee or refined oil for shallow frying.

Method:

Take a container add the milk, egg, sugar and cardamom powder and beat it up well.

Take a pan, heat the ghee, Dip the bread slices one at a time into this mixture and fry it on the 2 at a time both sides till golden brown.   Remove and serve as a snack or for breakfast.

Murrel Fish Curry

Ingredients                 

Fish                          1kg

Ginger garlic paste     3 tsp

Saffron                     ½ tsp

Red chillie powder     2-3 tsp

Oil                            3 – 4 table spoons

Salt                          3 tsp or as per taste

Tamrind                   medium ball size

Dry fry and grind the following into a paste:

Dry coconut                ½

Poppy seeds                2 table spoons

Jeera                           1tsp

Coriander seeds           2 tsp

Pali                             2 table spoons

Onion                          1

Method:

Wash and cut fish pieces well and keep aside.

Take a dish, heat the oil and add a little mustard & cumin seeds, when it splutters you can add the masala paste, with the ginger garlic, red chillies powder, saffron and salt and fry well .  Add 2 cups of water and allow it to cook for about 5-8 minutes on medium flame.  Add the fish pieces into the gravy and allow it to cook another 5-8 minutes then add the tamrind pulp and allow it to cook on sim for about 6-8 minutes.  You can serve it with hot rice or rotis.

Chicken Fry

Chicken fry

Ingredients:

Chicken                                500 gms

Oil                                        3 table spoons

Ginger garlic paste                 2 tsp

Saffron                                 ½ tsp

Red chillie powder                 2 tsp

Curd                                     100 gms

Garam masala powder            2 tsp

Karyapak                              2-3 stalks

Coriander leaves                    4 stalks

Green chillies                         3-4

Method:

Wash the chicken well and marinate with ginger garlic paste, saffron, red chillie powder, curd and garam masala powder for about 2 hours.

Take a pan or kadai, heat the oil and add in karyapak leaves, slit green chillies and add the chicken marinate and fry well add very little water and allow it to cook for about 10-12 minutes on medium flame.  Open the lid, keep on high flame and fry it well till it is completely dry.  Garnish with chopped coriander leaves.

Tomato Chutney

Ingredients:

Tomatoes                               6 -8 

Oil                                         3-4 table spoons

Onion                                    1 big or 2 small
Egg(Boiled)                            4

Ginger garlic paste                   2 tsp

Saffron                                   ½ tsp

Green chillies                          2-3 slit

Red chillie powder                   2 tsp

Jeera powder                          1 tsp

Salt                                        2 tsp or as per taste

Coriander leaves                     4-5 stalks

Method:

Wash and cut the tomatoes into small pieces( Use soft tomatoes) and keep aside.  Take a dish, heat the oil and add the finely chopped onions, fry till golden brown, add the saffron, green chillies, ginger garlic paste, red chillie powder, jeera powder and fry it well, now add the chopped tomatoes and continue frying, add the salt.  Now add a cup of water and allow it to cook on high flame, when it is boiling turn it to sim and allow it to cook for about 15 minutes.  Check the consistency, add the chopped coriander leaves,  smash the tomatoes as ur stirring till dry or semi dry according to your taste.Add the boiled eggs to the gravy/curry.

It can be served with hot rice, or side dish with dal or with rotis.

Leafy vegetables fry/Sabji

Leafy vegetables fry/Sabji:

Spinach                        2-3 bunches

Oil                               1 table spoon

Onion                          1

Whole red chillie          2-3

Garlic pods                  4-5 (crushed)

Saffron                         ¼ tsp

Salt as per taste

For seasoning:

Rye (mustard), one tsp of all the dals (urad,channa,tur,moong)

Method:

Wash and cut the spinach leaves and keep aside.

Take a kadai, heat the oil and add the mustard seeds and allow it to splutter, add the dhals and fry till light brown, break up the red chillies into two and add it, then add the largely chopped onion and garlic pods and fry it well then add the chopped spinach and salt and fry it well and cover and allow to cook for about 10 minutes on sim.  Open and fry it on high flame till totally dry.

It can be served as a side dish with dal & rice and also with roti.

Sooji/ Bombay rava Sweet

Sooji/ Bombay rava Sweet:

Sooji                            2 cups

Sugar                           1 cup

Milk                             1 cup

Raisins, cashew           10-12

Ghee                            2 table spoons

Cardamom                  ½ tsp powder

Method:

Take a pan, add the ghee when the ghee is hot add the raisins and cashew and fry it lightly, add the sooji and fry till light brown then add the sugar and fry well add the milk and a little water and keep stirring it till it is completely dry, add ½ tsp of cardamom powder and then remove from the stove. 

Caramel Custard

Caramel Custard

                       

Custard powder                      4 table spoons

Milk                                         ½ litre

Sugar                                       6 table spoons

Method:

Boil the milk, add the sugar and mix well while it is boiling add the custard powder (mixed in a small bowl with cold milk) continue stirring it so that there are no lumps till a think consistency.

In another bowl add a little sugar(about 4-5 tsp) and keep it on the stove, keep it moving round and round (with a clamp) till the sugar melts and becomes nice and dark brown, now pour the custard mixture into this bowl.  Allow it to cool and then place it in the fridge.  When it is chilled, you can overturn it onto a large plate so that the caramel is on the surface.