No two people in the world will agree on the exact recipe of a favourite dish. Recipes are handed down from generation to generation, verbally in the kitchen and are closely guarded secrets in most cases. But all agree, a dish is well cooked when the spices blend well into the gravy and the meat. The spices should not have disparate flavours, or taste raw. No one spice should over-power the other and be so intrusive as to completely hide the true taste of the vegetable or meat being cooked. It should help maintain and enhance the character of the dish, give it colour and fragrance and leave you wanting more!.
Want to enhance the flavor of your food without adding fat, salt or sugar? Use herbs and spices to contribute bright color, savory taste and sensational aroma.
Mom was right: You are what you eat. We bring forth few receipes used for traditional home cooking- straight from our mom’s kitchen!!!
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Serves: 2
Ingredients
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 2 tablespoons minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons Essence, recipe follows
- 1 quart shrimp stock
- 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined
- 1/4 cup chopped parsley leaves
- Steamed white rice for serving
- 1/2 cup thinly sliced green onion tops, for garnish
Directions
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
Serve immediately over steamed white rice and garnish with sliced green onion tops.
Creole Seasoning :
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Shrimp Stock:
1 pound (about 1 quart) shrimp shells and heads
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt
Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months. |
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Serves: 6
Ingredients: 
| Amount |
Measure |
Ingredient -- Preparation Method |
| 1 1/2 |
pounds |
lean steak -- cut 1/4" strips |
| 2 |
tablespoons |
all purpose flour |
| 1/2 |
teaspoon |
salt |
| 1/4 |
teaspoon |
freshly ground pepper |
| 1 |
tablespoon |
vegetable oil |
| 1 3/4 |
cups |
beef broth |
| 1 |
cup |
canned tomatoes with juice |
| 1 |
medium |
onion -- sliced |
| 1 |
clove |
garlic -- finely chopped OR 1/2 tsp garlic powder |
| 1 |
large |
green pepper -- cut in strips |
| 1 1/2 |
teaspoons |
Worcestershire sauce |
Preparation:
Chunks of zucchini may be used instead of green pepper. Coat strips of round steak with flour mixed with salt and pepper. Heat oil in a large fryingpan. Brown meat on all sides, drain off any fat. Add broth, tomato juice (reserving the tomato pieces for later), onion and garlic to the meat. Cover and simmer about 1 hour until meat is tender. Add tomato pieces, green pepper strips and Worcestershire sauce. Stir-cook 4 to 5 minutes longer. Good served with rice. |
Nutritional Information:
1/6 recipe = 215 calories, 3 protein, 1/2 fruit, 1/2 fat choice 6 grams carbohydrate, 23 grams protein, 11 grams fat.
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Cooking Time : 20 minutes
Serves : 4
Ingredients
Carrots-1kg (peeled and grated)
Milk- 1litre
Sugar - 450 gms
Ghee - 5 tbsps
Dry fruits (sliced almonds and raisins-fried in ghee)- 1/2 cup
Salt -a pinch
Green cardamoms (crushed) - 1 tsp
Cloves: for garnish
Nutmeg powder- a pinch
Method
In a pan put 3 tbsps of ghee and carrots and fry for 5 to 8 minutes.
Add the milk. Cook on low heat for 1 hour stirring occasionally. Add sugar , salt, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms. Mix well. Add nutmeg powder.
Remove from heat and arrange in a serving dish. Garnish with almonds and raisins. |
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Serves: 1
Ingredients
- 2 Cups chana
- 1 Cup paneer (Fresh farmer's cottage chees)
- 1 Cucumber
- 1 Onion
- 2 tbsp Tomato ketchup
- 1 tsp Chaat masala
- 2 tsp Coriander leaves
Method
- Cut paneer into cubes.
- Peel the cucumber and cut into pieces.
- Chop the onion.
- Mix paneer cubes, chana, cucumber pieces and chopped onions.
- Add chaat masala and tomato ketchup.
- Adorn with coriander leaves.
Chana Chat is ready. |
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Serves: 2
Ingredients
- 12 raw jumbo prawns, (about 500g in weight)
- 5 red chillies, deseeded and finely chopped
- 2 clove garlic, finely chopped
- olive oil, for drizzling
- black pepper
- 1/2 lemon, juice only
Method
1. Slice each prawn open lengthways and remove the digestive tract, keeping or removing the heads as desired. Wash thoroughly under a cold running tap. Pat dry with paper towel.
2. Lay the prawns out on a baking tray and sprinkle with the chopped garlic, black pepper and chilli. Drizzle with olive oil and leave to marinate in the fridge for 30 minutes.
3. After marinating, season to taste.
4. Place the prawns under a hot grill, turning once, until lightly browned on both sides.
5. Remove from under the grill and drizzle with lemon juice before serving. |
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Serves: 2
Ingredients 
- 6 oz. Brandy
- 2 1/4 c. apple cider
- 2 1/4 c. cranberry juice
- 2 tbsp. cinnamon
- 8 cloves
- 1/2 c. orange juice
- Cinnamon sticks
- Orange slices
Method
Simmer apple cider, cranberry juice, orange juice, cloves and cinnamon in saucepan over low heat for 30 minutes. Remove cloves, pour into bowl and add brandy. Stir and cool to taste. Garnish with cinnamon sticks and orange slices. |
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A Local Kerala delicacy referred popularly as “ Kappa Biriyani”
Serves: 2
Ingredients
For beef masala:-
- Beef – 1/3 kg
- Onion – 1
- Crushed ginger & garlic – 1 tablespoon each
- Chilli powder – 1 tablespoon
- Coriander powder – 1 tablespoon
- Turmeric powder – 1/2 teaspoon
- Pepper powder – 1 teaspoon
- Garam Masala – 1 teaspoon
- Vinegar – 2 teaspoon
OR
Egg masala:-
- Egg – 2
- Onion – 1
- Crushed ginger -1 tablespoon
- Green Chilli – 3
- Chilli powder – ¼ tea spoon
- Pepper Powder – ¼ tea spoon
For tapioca/kappa base:-
- Kappa (tapioca) – 1/2 kg
- Scraped coconut – 1cup
- Chilli powder – 1 teaspoon
- Coriander powder – 1 teaspoon
For garnishing:-
- Small onion – 5-6
- Mustard seeds – 1 teaspoon
- Salt & oil – accordingly
- Curry leaves
Method
Cook tapioca with salt till it becomes soft. Mash tapioca & keep it aside. Marinate the cleaned beef with onion, ginger garlic, masala powders, vinegar & salt. Cook the marinated beef till it becomes tender. Add the mashed tapioca to beef & mix well. Meanwhile fry scraped coconut with chilli powder & coriander powder till it becomes golden brown (keep aside 2 tsp of coconut for garnishing). Grind it. Add ground coconut mix to beef & tapioca & mix well.
For egg biriyani, 2 eggs with small onions chopped, salt, green chillis sliced, ginger chopped, peeper powder, chilli powder beat this mix well. In a pan with one spoon oil and make a slight scramble of egg. Add this well with mashed tapioca.
Heat oil in a pan & splutter mustard seeds. Add small onion & saute for 3-4 minutes. Add beef tapioca mix & stir for 4-5 minutes. Garnish with curry leaves & fried coconut. |
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Serves: 6
Ingredients
- 6 cup cold water
- 1/3 cup milk (or to taste)
- 1 - 3 stick cinnamon
- 6 whole green cardamoms
- 4 whole cloves
- 15 gms ginger crush ( optional)
- 12 black peppercorn (opt)
- 12 teaspoon sugar (or to taste)
- 6 teaspoon leaf tea or 9 tea bags (orange pekoe)
Directions: How to Cook Masala Tea
Combine water and milk in a deep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags and crushed ginger if you like its taste, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.
Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags. |
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Preparation Time : 15 minutes
Cooking Time : 20 minutes (max)
Serves : 4
Ingredients
- 1 Packet Hakka Veg Noodles
- 1 tea-cup Cabbage-shredded
- 1 large carrot-sliced
- 1/2 cup capsicum-sliced
- 2 Spring Onions-chopped
- 4 Tbsp Oil(if possible use Olive Oil)
- 5-10 Tbsp Schezwan Sauce
- Salt to taste
Method
- Boil 8 cup of water in a large pan, let the water bubble.
- Drop the noodles and boil them for only 2 minutes. The noodles are cooked aldent (Aldent: means partially cooked noodles)
Drain the noodles and spread on a flat surface and toss in 1 tea-spoon of oil on the noodles to prevent sticking.
- Heat oil in a frying pan on a high flame.
- Add vegetables and stir-fry.
- Add Schezwan sauce, noodles and stir for 2-3 minutes(Adjust salt and Schezwan sauce as per taste) and serve hot garnished with chopped spring onions.
Note: Same procedure can be used for Vegetable Hakka Noodles. In Vegetable Hakka noodles instead of "Schezwan Sauce" use "Green Chilli Sauce".Please do not cook Hakka noodles fully, only partially.
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Serves 4-5
Ingredients
- Chicken about 1200 Gms cut into pieces
- Butter for basting 50 Gms
- Chaat masala 1 tablespoon
- Ginger-garlic paste 1 tablespoon
- Lemon juice 1 tablespoon
- Chilli powder 1/2 tablespoon
- Hung curd 1 cup
- Dhania powder 1 tablespoon (coriander)
- Garam masala 1 tablespoon
- Chat masala 1 table spoon
- Salt To taste
Method :
- Clean the chicken pieces and make small incisions.
- Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours.
- Then mix the yogurt, dhania powder, garam masala, chat powder and salt and rub it on the pieces again and allow it to stand for another few hours.
- Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
- Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
- Towards the end of the cycle baste with the butter on both the sides.
- Serve with onion rings, lemon wedges and sprinkled with chaat masala.
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Tom Yum is the most famous of Thai soups. It is a clear sour soup which is flavored with fresh lemon grass and kaffir lime leaf.
Serves : 3 - 4
Ingredients
- 4 cups of water
- 2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 1 inch pieces; or 2 pc dried
- 3 slices fresh galangal root (smashed) or 2 pc dried
- 3 fresh kaffir lime leave or 4 pc dried
- 1 tbsp. tamarind paste, with or without seeds
- 1 tbsp. fish sauce,
- 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
- 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
- 1/2 small white onion, cut 1/4 inch slices
- 2 tbsp. roasted chili paste (nam prik pao)
- 1 (16 oz.) can straw mushrooms, drained and rinsed
- 1 small ripe tomato, cut into wedges 1/4 inch thick
- 1 small lime, squeezed
- 2 sprigs fresh cilantro
Method :
Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Serves 3 to 4
Variations:
Tom Kha Kung: Substitute coconut milk for half or all the water or stock.
Tom Yum Gai: Substitute thinly sliced chicken for the shrimp.
Tom Yum Hed: A vegetarian variation. Eliminate the shrimp and double the amount of mushrooms. |
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