You’ll need: 250gms fresh Ginger [not the ones with a thick brown skin. Look for the thin skinned, pale variety] 1 tsp Fenugreek seeds 5 green chillies 12 red chillies 1 lime size piece of tamarind Salt to taste Curry leaves Method: Fry the red chilies and fenugreek seeds separately. Powder them separately. Slice ginger [...]

Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. Uses of blanching: Peeling: Blanching [...]

Here’s a classic recipe, probably left over from the day of the Raj. I remember this to be one of the favorites of the Army Officers Mess cooks, whenever asked to cook ‘continental’. It’s probably still served on ‘special’ days. You’ll need: 3 Minced Mutton 1/2 Cup tomatoes, chopped 1/2 Cup onions, finely chopped 1 [...]

Due to Gurdeep’s repeated admonitions, here’s a vegetarian recipe. You’ll need Green Bananas Curry Leaves Coconut Milk Turmeric Powder Green Chillies – sliced lengthwise in half Finely sliced onions Pinch of garam masala Salt to taste Phase 1: Peel the green bananas. You’ll need to lightly oil your hands and the knife you’re using. When [...]

This isn’t yet another recipe for fried chicken, where you slather pieces of chicken in batter and deep fry, then eat with tomato ketchup. This is the definitive recipe for fried chicken that can possibly be described as the deep Indian version. As with most of my recipes, the listing is *not* for beginners and [...]