Smruti Das

 This delicious Prawn Curry, infused with aromatic spices and hints of coconut milk flavor, is just what you need to cook to impress your friends at your next dinner party. Ingredients: - 1 ¾ cups coconut 1 ½ cups hot water 500 grams prawn ½ tsp salt ¼ tsp turmeric ½ tsp red chili 1 medium onion 1 bay leaf 3 green chilies 1 tsp ginger paste 1 medium tomato  ¾ tsp salt 1 tbsp tomato paste 1 tsp coriander ½ tsp turmeric ½ tsp red chili ½ tsp garam masala 1 ¼ cups of coconut milk ¾ tsp roasted cumin 1 tbsp fresh coriander Instructions: - 1. Prepare coconut milk and set aside 2. Marinate prawn with turmeric, salt, and red chili 3. Fry prawn for 30 seconds on each side 4. Remove prawn from heat and add chopped onion 5. Add bay leaf, fresh green chilies, ginger paste, and diced tomato 6. Salt to taste  7. Stir in tomato paste along with a splash of water 8. Add coriander, turmeric, and red chili 9. Saute for 6-7 minutes 10. Splash of water 11. Gradually stir in coconut milk 12. Add garam mas

  Here is what you'll need!   Moong dal 1 cup Cooking oil 3 tbsp Raw cumin seeds 1 tsp Bay leaves 2  Cardamom 4  Cinnamon 1  Cloves 4  Sliced Onion 1/2 cup  Garlic paste 1 tsp  Ginger paste 1 tsp  Red chili powder 1 tsp Turmeric 1/2 tsp  Coriander powder 1 tsp Salt to taste   Tomatoes 1 cup  Fish head 500 gm  Water 2 cups   Garnish with 1 tsp Roasted cumin powder, Coriander , and green chili Instructions: 1.  Fry yellow moong dal until fragrant then soak and drain the excess water. In a heavy bottom pot  boil the moong dal. 2. Heat the cooking oil on medium flame and add cumin , garam masala, onion and saute until translucent. 3. Then add turmeric, red chili , coriander, garlic and ginger paste and saute for 3-4 minute  4. Add 1 cup of tomatoes and salt to taste 5. Then add washed fish head and Saute for minimum 10 min . 6. Then add the boiled Moong dal and keep stirring. 7. Add Hot water 2 cups and cook for another 10 min. 8. Garnish with roasted cumin powder, chopped cilantro, gr

Fish and Vegetables come together for a knockout flavor combination! Ingredients: Fish Preparation 1 ½ lb. Haddock Fillets 1 Tsp Lime Juice Salt to Taste Pepper to Taste 1 Tsp Soy Sauce 1 Egg Vegetable 1 Cup Cabbage ¼ Cup Carrot 1 Cup Green Papaya 2 Tbsp Cooking Oil 2 Garlic Cloves 1 Tbsp Ginger 1 Medium Onion ½ Tsp Salt ¼ Cup Bell Pepper 1 Tsp Soy Sauce 1 Tsp Fish Sauce ¾ Tsp Peppercorn ½ Tsp Sugar 4-5 Pc Green Chili ½ Tsp Corn Starch ½ Cup Water Instructions: 1. Cut the fillet into small pieces, add lime juice, salt, pepper, soy sauce, and one beaten egg 2. Mix well using your hand then let it marinate for minimum 10 minutes 3. In a bowl put a generous amount of flour to use for coating the fish 4. Coat the fish pieces with flour and shake off any excess flour then fry in a pan with a drizzle of oil golden brown on each side 5. In a pot of water with a dash of salt, add cabbage, carrot, papaya and boil for 3-4 minutes 6. In a separate pan with oil, min

  Here is what you'll need!   Fish fillet 400 gm  Red chili powder 1/2 tsp  Turmeric powder 1/4 tsp  Coriander powder 1/2 tsp  Pepper 1/2 tsp  Salt 1/2 tsp  Lime juice 1 tbsp    For gravy Coriander seeds 1 tsp Cumin 1/2 tsp  Onion sliced 1/2 cup  Salt to taste  Tomato 1/2 cup Directions: 1. In a bowl marinade the fillet pieces with coriander, turmeric, red chili , pepper , salt and lime juice for 10-15 min. 2. Heat oil in a pan and lightly fry the fillet pieces for a minute and set a side. 3. In the same pan add coriander seeds, cumin , onion and saute for 2-3 nun(add oil if needed) once the onion are translucent add tomato and salt . Fry them until tomatoes turn soft and mushy. With a hand blender or a regular blender make a paste and set aside. 5. In a heated pan add mustard oil , cloves , cardamom, bay leaf (fry for 10-20 sec), add ginger-garlic paste and saute for a minute. Add red chili and tomato paste and saute for few minutes , add approximately 1 cup of water . 6. Bring th

  The rich texture and spices, aromatics and the taste of this Roasted Meat will leave you simply spellbound Ingredients: - 1.5 kg mutton 2 cinnamon sticks 4 cardamom 4 cloves 5-7 peppercorns 2 bay leaves 1.5 tsp salt ½ cup plain yogurt 1 tbsp ginger paste 1 tsp garlic paste 1.5 tsp red chili 1 tsp turmeric 1.5 tsp coriander  1 tsp garam masala 1 tsp cumin 2 tbsp mustard oil ¼ cup cooking oil 3 dry red chilies 1 cup sliced onion  2 cup hot water Instructions: 1. Mix the meat with cinnamon, cardamom, cloves, peppercorns, bay leaves, salt, yogurt, red chili, garlic paste, ginger paste, turmeric, coriander, garam masala, cumin, and mustard oil. 2. Marinate for 30 minutes | 3. Drizzle cooking oil in a frying pan and add dry red chili along with sliced onions | 4. Fry until golden brown | 5. Add the marinated meat and sauté for 15 minutes on medium-high heat | 6. Pour hot water and cook for 40 minutes with a lid on while stirring occasionally on low-medium heat | 7. Garnish with fried onion

 With the perfect blend of flavors, textures, and richness of the succulent mutton chunks, the sweet raisins, crunchy nuts, and the oh so tender carrots and rice, this Mutton Pulao gets better with every morsel. Wikipedia Ingredients:  Mutton Preparation 1 ½ kg mutton 8-9 garlic cloves 1 ¼ tsp salt 6 cups of water 3 bay leaves ½ cup cooking oil 1 cup julienne-cut carrots ¼ cup raisins ¼ cup sliced almonds  Rice Preparation 2 small sliced onions 2 medium tomato ½ tsp salt ½ tsp garam masala 1 ½ tsp sugar 3 ½ cup stock + ½ cup water 3 ½ cup basmati rice Instructions: 1. Add mutton in a large pot with water, garlic cloves, salt, and bay leaves 2. Cook until meat is tender for 45-50 minutes 3. Remove meat and reserve stock for later use 4. Drizzle cooking oil to a large pot and add carrot  5. Saute until fragrant then remove from heat 6. Add raisins and sliced almonds  7. Stir for a minute then remove from heat 8. Add tender meat and fry for 4-5 minutes on high heat 9. Remove meat from hea