Krishna & Maria's Kitchen

Ingredients:

• Potato
• tomato
• bay leaf
• cumin
• coriander
• turmeric
• chilli powder
• salt
• oil

Cooking Method:

Cut the potato in cubes. Fry them lightly in oil and leave aside.

To some oil in a vessel, add finely cut tomato, add some salt and water , bring it to a boil. Cover and cook in low flame for 5 to 7 min. Open the lid, mash the tomato in the vessel to a paste.

Add bay leaf as seasoning. Mix the powder ingredients with a little water and add to the vessel. Saute in low flame. Add the fried potato , enough salt and water, bring to a boil, cover and cook until potatoes are tender. Open the lid and make a semi gravy preparation.

Ingredients:

• Prawn
• Potato
• Mushroom
• Green Onion
• Garlic – 3 cloves
• chilli powder
• tamarind paste
• roasted jeera or chat masala powder
• salt
• Corn starch to thicken sauce – 1 table spoon

Cooking Method:

Cut potatoes in medium size cubes, boil them and keep aside.

Fry mushrooms and thinly cut garlic in some oil until tender. Then add prawn and green onions and stir for 2-3 mins. If the prawn is frozen, first thaw it in microwave.

Then add 3 tea spoons of tamarind paste, some chilli powder and roasted jeera or chat masala powder. Add appropriate quantity of salt and water. Also add in the boiled potatoes.

Stir corn starch in a bowl with water to ensure it is well dissolved. Bring the dish to a boil and then add in the corn starch stirring regularly. Cook for another 5 mins. Serve with bread or rice.

Ingredients:

• ½ lb ground beef (I used 85% lean) or minced Tofu meat
• 1 clove garlic
• ½ red onion (¾ goes to taco meat, ¼ goes to salsa)
• 2 leaves iceberg lettuce
• 1 Tbsp neutral flavor oil (vegetable, canola, etc)
• Mexican cheese
• 3 cups cooked Japanese short grain rice

Taco Seasoning

• 1 Tbsp chili powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp dried oregano
• ½ tsp paprika
• 1 ½ tsp ground cumin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Salsa

• ½ tomato
• 5 strands cilantro
• ½ lemon

Cooking Method:

To a pan add finely cut onion and sauce until slightly brown. Add garlic paste and sauce. Then add the ground beef or tofu. Stir and cook. Add a little water to help with the cooking. Then add all the spices listed above under Taco seasoning. Stir and cook until meat or tofu is tender and tastes good.

In a bowl containing steamed rice, add the cooked meat or tofu. Then add Mexican cheese, sliced lettuce, finely cut tomato, a little onion and coriander leaves. Squeeze lemon over the dish. Here is Chef Mami explaining the recipe: https://www.youtube.com/watch?v=qWImxBbFnZs&t=218s

Ingredients:

• Boneless chicken
• Olive oil
• Chicken stock
• Brocolli
• Carrot
• Baby corn
• Peas
• Chinese wine
• Salt
• Pepper
• Ginger
• Garlic
• Corn starch
• Sesame oil

Cooking Method:

To a slightly heated pan add extra virgin olive oil. Make sure the pan is not too hot. Add the boneless chicken, thinly sliced. Cook and stir to make sure they do not stick to the pan.

Then add the vegetables from the ingredient list above to the pan. Stir the vegetables in medium high heat. Add some Chinese white wine and 500ml chicken stock. Then add salt and pepper to taste. Bring the water to a boil.

Add some ginger and garlic paste. Increase the heat so that sauce is boiling and then add cornstarch mixed in water. Make sure to distribute evenly. Finish by adding sesame oil.

Perfect dish to serve with rice. Here is the youtube video from Chef Tom showing the recipe: https://www.youtube.com/watch?v=CBmihFL_0Fg&feature=youtu.be

Ingredients:

• Potato 4-5 nos
• Onion, large 1/2
• Egg 2
• Turmeric powder
• Oil
• Salt
• Kashmiri mich – optional
• Pepper – optional

Cooking Method:

Cut potato into tiny cubes. Finely grate onions To a little oil in kadai, saute potato and onion.

Add salt and turmeric powder. ( Kashmiri mirch and Pepper optional)

Add enough water, boil, cover and cook on low flame for 5-7 minutes. Open the lid. To make a dry preparation, evaporate the excess water.

Mix eggs and a little salt in a bowl, pour the egg mixture in the dry potato preparation. Stir well to make a final dry preparation.

The Sandwich should be toasted with a little butter outside of the bread to make it a golden and crunchy.

You can also just have the egg and potato preparation with tasty Indian bread.

Ingredients:

• Mushroom
• Green capsicum
• Onion
• Ginger and garlic
• Tomato
• Coriander leaves
• Turmeric
• Coriander
• Chilli
• Gram masala powder
• Cashew nut powder
• Cornstarch (optional)

Cooking Method:

To some oil in a vessel, add finely cut onion and sauté till it is lightly fried. Add grated ginger and garlic and finely cut tomatoes and sauté in low flame. Add turmeric, coriander, chilli and cashew nut powder and sauté a little. Add mushroom and capsicum pieces, salt garam masala powder.Mix well. Add some water.

Close the lid and pressure cook for 10 minutes. If cornstarch is available, add 1 tbsp cornstarch to a bowl and stir with water. Add it to the bowling water in the vessel and evenly distribute it. Cook for another 1-2 minutes.

Garnish with coriander leaves and have it with rice.

Ingredients:

• Basmati rice
• Masoor Dal equal quantity
• Bay leaf
• Cumin or jeera seeds
• Green cardamom 2-3 nos
• Cloves 2-3 nos
• Cinnamon 1/2 inch
• Jeera powder
• Haldi powder
• Salt
• Ginger grated or paste : little quantity
• Tomato 1 medium size finely cut
• Green chilli

Cooking Method:

Heat 1 tbsp oil, add bay leaf, little cumin seeds, cardamom, cinnamon, cloves, little ginger paste, tomato, little haldi and jeera powder and sauté in low flame.

Add washed dal, rice, salt, green chilli and water as required. Heat till it boils.

Cover and leave a little opening to avoid spillage.

Cook in low flame till correct consistency. Enjoy with potato chips and fried omelette.

Ingredients:

• Potato
• ginger paste
• cardamom
• cinnamon
• cloves
• cumn seeds
• turmeric
• coriander, chilli
• aniseed powder
• hing (asafoetida)
• curd
• oil,
• salt 

Cooking Method:

Cut the potatoes in cubes, lightly fry them and keep aside. Heat some oil in a vessel, add pieces of cardamom, cloves, cinnamon and cumin seeds, pinch of hing and sauté lightly.

Add little ginger paste. Mix some water with  the powder masalas and add to the vessel. Beat some curd, again add  to the vessel. Saute the mixture in low flame. Add salt, water, and potato pieces.

Bring the mixture to a boil, cover and cook for about 10 min. The gravy dish can be relished with rice or bread.

Ingredients:

• Potato
• tomato
• onion paste
• ginger paste
• turmeric
• chilli
• garam masala powder
• bay leaf
• oil, salt.

Cooking Method:

Cut the potatoes into medium size cubes and fry them lightly in oil and keep aside.

Cut tomato finely, add to the oil with little salt and water, boil, cover and cook in low flame for 5 to 7 min. Open the lid, mash the cooked tomato with a spoon to form a fine paste.

Add some onion paste and ginger paste, saute for a little while. Add bay leaf to the vessel. Mix turmeric, chilli and garam masala with little water, add to the cooking vessel and saute in low flame.

Add the fried potato pieces, salt and water. Bring to a boil, then cover and cook in low flame for 10 mins. The prep is semi dry and can be reished with roti or rice.

Ingredients:

• Boneless chicken
• Cauliflower
• Carrot
• Green beans or peas
• Potato 1
• Onion 1/2
• Garlic 1 pod
• Ginger little
• Tomato 1
• Oil little
• Salt
• Bayleaf
• Cardamom 3
• Clove 3o
• Cinnamon small piece
• Butter

Cooking Method:

Cut chicken into small pieces

Cut appropriate quantity of cauliflower, bean, carrot, potato into small pieces

Heat little oil in a kadai, fry the above vegetables lightly with little salt and keep them aside

Grate onion, ginger, garlic and tomato. To a little oil sauté grated onion till little brown. Then sauté grated ginger and garlic. Add tomato and sauté until tomato melts

Add Bayleaf , cardamom, clove, cinnamon, chicken pieces. Sauté again. Add salt and water as required. Bring to a boil

Cover and cook in low flame until the chicken is cooked (10-20 minutes)

Add fried vegetables. Cover and cook again for 10 minutes and check if vegetables are cooked.

Serve the stew with rice or bread

Optional : little butter can be added for flavour