Indian Curry


3 tomatoes, diced
3 green peppers, diced
3 onions, diced
1 sm. tin curry powder
1 tbsp. pickling spice
1 stick butter
3 c. water
Hot peppers to taste


Place all ingredients in a crock pot. Simmer on low for 12 hours or more. Bake and debone a double breasted chicken. Boil 4 to 5 potatoes, halved. Boil 5 to 6 eggs. Add all to sauce. Let soak. Serve over cooked rice. Top with chunk pineapple, coconut, diced oranges, diced bananas, raisins, salted peanuts and tomatoes. Keep aside a dish of cold stewed tomatoes hand to cool the mouth.

Bombay Halva


Corn flour – 120 gm.
Water – 1 cup
Cream of tartar – ½ tsp
Sugar – 3 cup
Water – 1 ½ cup
Lime juice – 2 tsp
Ghee – ½ cup, approx
Essence and colour as required
Chopped nuts – ½ cup


Mix corn flour with water and cream of tartar and keep aside.
Make two thread syrup with sugar, water and lime juice.
In a thick pan, cook the corn flour mixture till it forms a lump.
Remove from fire, mix in the sugar syrup.
Place it back on fire and cook stirring , adding ghee gradually.
When the halva becomes thick and firm (about 40 minutes) add essence, colour and ½ the nuts.
Pour in a greases pan. Sprinkle remaining nuts on top. Cool and cut into pieces.

Bhagari Jhinga: Indian Shrimp Curry Recipe


1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon ground roasted cumin seeds
1/4 teaspoon cayenne pepper
3 tablespoons finely chopped cilantro
1 fresh, hot green chile, finely chopped
1 teaspoon fresh lemon juice
7 ounces coconut milk, well stirred
***Shrimp or Fish Ingredients***

3 tablespoons vegetable oil
1 teaspoon black mustard seeds
3 cloves garlic, finely chopped
10 curry leaves (note instructions are different for fresh or dried)
1 1/4 pound medium shrimp, peeled and deveined,
1 1/2 pound firm fish (like mahi mahi) in 1″ dice


This recipe is from Madhur Jaffrey’s “Quick & Easy Indian Cooking.” While the recipes in this book are streamlined for the busy cook, this dish tastes very much like food I’ve had in Kerala, southern India. It’s a family favorite, we often substitute diced mahi mahi or tilapia for the shrimp, and leave out the curry leaves when I run out. It’s still delicious.

To make the sauce: Put the tomato sauce in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chile, lemon juice, dried curry leaves and 1 Tbsp water. Mix well, slowly adding coconut milk until completely blended. Set aside.

To complete: Put the oil in a wok or frying pan over med-high heat. When the oil is hot, put in the mustard seeds. When mustard seeds begin to pop — a few seconds — add the garlic and fresh curry leaves, if using. Stir and fry till garlic turns medium brown, add shrimp or fish. Stir until shrimp or fish are opaque most of the way through. Add the sauce, turn heat to medium and heat till the sauce begins to simmer. Turn off heat and serve.

NOTE: I add the garam masala at the end of cooking, turn off the heat and cover the mixture for 10 minutes prior to serving to allow the flavors to develop, as I was taught by a cook in Rajasthan. Different area, yes, but the trick does wonders for this and other quick-cooked Indian dishes.

This recipe for Bhagari Jhinga: Indian Shrimp Curry serves/makes 4.

Moghlai Chicken


3 lb chicken, skinless
4 tbsp unsalted butter
5 cardamom pods
8 cloves
2″ cinnamon stick
2 bay leaves
2 1/2 tbsp almonds, blanched
2 1/2 tbsp raisins
1 cup yogurt
1 tsp cumin seeds powder
Salt & pepper to taste
2 tbsp vegetable oil


Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces.
2. Spread chicken in single layer and sprinkle with salt and pepper to taste. Mix well so that the chicken is well coated with salt and pepper. Repeat the process on other side.
3. Mix oil and butter in large skillet and heat over medium-high. When hot, add cardamoms, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer.
4. Fry the chicken until brown on both sides and transfer to oven proof casserole with a fork or spatula. Repeat the process with the remaining chicken.
5. Heat remaining oil in skillet and fry the almonds until golden brown. To this add raisins and stir well. Immediately pour contents of skillet over the chicken.
6. In another bowl, stir together yogurt, cumin powder, remaining salt & pepper to taste.
7. Place this mixture over chicken and stir well. Cover casserole and place in preheated oven and bake at 350 degrees F for 20 minutes. Repeat the process on other side for another 20 minutes or until chicken is tender.
8. Garnish with lemon and onion slices and serve hot.

Gherkins with Spicy Coconut Paste

Serves: 4
Cooking time (approx.): 15 minutes
Style: South Indian (Konkani) Vegetarian


1 cup(s) gherkin rings
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
2 teaspoon(s) tamarind pulp
1 tablespoon(s) coriander seeds
2 tablespoons coconut oil
1 medium onion(s) chopped fine
salt to taste


1. Toss the gherkin rings in some salt and keep aside for about 30 minutes. Drain and squeeze them to remove the salt water. Meanwhile grind the coconut, dry red chillies, tamarind and coriander seeds to a dry coarse paste with very little water.

2. Heat the coconut oil in a pan and fry the onions on medium-low level for about 2 minute(s) or till transparent. Add the gherkin rings and stir fry on high for 2 minutes. Cover and cook on low for about 5 minutes or till the gherkins are cooked.

3. Add the coconut paste and salt to taste. Stir-fry for about 2 minute(s). Cover and cook on low for about 4 minutes.


1. Traditionally coconut oil is a must. However if not available, use any other vegetable oil.

2. Gherkins can be replaced by cauliflower cut into small florets.

Butter Mushrooms


1 Small packet Button Mushroom
2 Tomatoes
1 onion
1 chopped Capsicum
1 tsp Turmeric
1 tsp red chili powder
2 tbsp Badshah Meat Masala
1 tbsp Garam Masala
Salt as per taste
1/2 bunch of Cilantro
6 tbsp butter
4 cloves of garlic


Take a cooker.Add butter,chopped onion and crushed garlic.Fry the onion till the color changes into light brown.
Add turmeric,red chili powder,capsicum and mushrooms, and fry nicely.
Add tomatoes,meat masala and garam masala, and stir it well.
Add water and cover the cooker, and keep it for 2 whistle. After it is done add chopped cilantro with stems.
Serve with naan,chapatti,puri or plain rice.

Masaaledar Machchi

Serves 4
Preperation Time 45 Minutes


Bekti / Singhara fish (boneless), cut into small filets…750gms
Onion (Large), finely chopped…1
Kalonji (onion seeds)… 1½ Tsp
Sabut laal mirch (dry red chillies), whole…6
Carlic, finely chopped…2 tsp
Tamatoes, chopped…2
Coconut, Desiccated…3tbs
Salt to taste
Dhania (coridander) powder…1½ tsp
Zeera (cumin) powder…1½ tsp
Chilli powder…1 tsp
Water…½ cup
Lemon juice…2 tbs
Hara dhania(green coriander leaves), finely chopped…2tbs


1. Wash and pat dry the fish.

2. Heat oil in a kadhai / frying pan, add onions and fry until soft.

3. Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes.

4. Add tomatoes, coconut, salt, dhania, zeera and chilli powders. Cook for 10 minutes.

5. Add the fish pieces alongwith water, cook for 10 minutes, until fish is tender and water has almost evaporated.

6. Mix in lemon juice and hara dhania. Serve hot, accompanied by Zeera pulao.