Sauce Bolognese( Bolognaise)

This sauce is usually used along with pastas. Originally from Bologna (Italy). This is a creamy rich sauce usually made of beef meat. Other common ingredients are onions, celery, carrots, tomato puree, wine, cream etc. I've added some spices for extra spicy flavour. Here it goes...

Ingredients:
Onion - 1 nos
Garlic cloves Minced (minced) - 2
Chilly powder - 1 tbsp
Celery - 1 stalk
Carrot - 1 nos
Beef - 500 grams
Milk -1 cup
Tomato puree - 1 cup
Chicken stock cube - 1 nos
Pepper - 1 tsp
Basil and parsley (chopped) - 1 tbsp
White wine - 1/4 cup
Cream - 100 ml
Salt for taste

Method:
In a stew pot, add olive oil, When slightly hot, add finely chopped onions, minced garlic and chilly powder and saute for 2 min. Add finely chopped celery and saute for another 2 min. Add finely chopped carrot and finely chopped beef and saute for 5 min. Add the remaining ingredients except cream and salt and cook for 1 hour or until its almost done( the required consistency must be obtained). Now turn the flame to low heat, add the cream with constant stirring, add salt and serve hot with pasta. You can cool the remaining sauce and store in refrigerator.

Note:
Traditional recipe will not have chilly powder in it. I used cooking cream (thin ones). Can add oregano or other spices if you'll prefer that flavour. For penne pasta with sauce bolognese recipe click here

Penne pasta with sauce bolognese(bolognaise)

Sauce bolognese originated from Bologna in Italy. Its traditionally made of beef . Other ingredients like pork chunks may also be added. This is often mistaken for sauce ragu (tomato base sauce), but this one has very little tomatoes in it, and has a more creamy texture. Here goes the recipe...

Ingredients:
Penne pasta - 1 cup
Sauce bolognese - 1 cup
Chopped parsley - 1 tsp
Pepper - 1/4 tsp
Salt for taste
Olive oil - 2 tbsp
water for cooking

Method:
Cook pasta for about 8 min in hot boiling water or till its done in a stew pot (or casserole). Strain water using a colander and keep this cooked pasta aside. In a wok, add olive oil, add the cooked pasta with dash of salt and pepper. Add chopped parsley and turn of the flame. Serve hot with sauce bolognese.

Note:
For sauce bolognese recipe click here.

Butter chicken masala ( murgh makhani)

Butter chicken masala is a authentic punjabi recipe. This is famous around the world due to its mild spice and often creamy and buttery richness. It can also be made a bit spicy if you prefer that way. This one is loaded with butter so health conscious people can afford to indulge in this only on occasions. Here goes the recipe...

Ingredients:
Bay leaves - 1 nos
cardamom - 8 nos
Tomato puree - 1 tin
Red chilli powder - 1 tbsp
Ginger-garlic paste - 1 tsp
Cream - 100ml
Butter - 100 grams
Boneless chicken - 750 grams

To marinade:
Thick yogurt - 1 tbsp
Garam masala - 1 tsp
Chilly powder - 1 tsp
Coriander powder- 1 tsp
Turmeric powder - 1/4 tsp
Ginger-garlic paste - 1 tbsp
Lemon juice - 1/4 tsp


Method:
Dice the boneless chicken and marinate with all the 'to marinade' ingredients overnight. Next day, either grill this marinated chicken or shallow fry using butter (about 25 grams) and keep aside. In a wok, Add 50 grams butter, when hot add bay leaves and cardamom seeds (can be removed and discarded after the aroma has been released). Now add ginger-garlic paste, chilly powder and saute for a min. Now add tomato puree, salt and cook for 5 min. Now add the grilled or shallow fried chicken and continue to cook till its almost done. Turn to low flame , add cream with constant stirring and cook till the required consistency is obtained. Turn off the flame. Add a dollop of remaining butter. Serve hot garnished with a swirl of cream and coriander leaves. Serve with Roti, naan, kulcha etc.

Note:
Cashew paste can be added to get thick gravy. Washing chicken with white vinegar before marination can make it really soft and juicy. Usually kashmiri chilly powder are used for its mild spice and rich color, can use other chilly powder if you'll like it spicy. Leftover grill chicken or tandoori chicken may be used in this recipe. Great way to use leftover tandoori chicken.

Creamy Penne rigate pasta (Healthy version)

I've always been using ragu (sauce with tomato base) in all my pastas. I somehow, always liked it spicy (with lots of Indian spices and masalas). This time, I tried something different. Penne rigate pasta with cream and mint leaves. Mint leaves may be unusual cause most of the time when I want to have pasta with pesto sauce its usually basil leaves that's there. Actually, I wanted to add parsley leaves for a change and somehow ended up with mint leaves. I had added lots of freshly ground garlic and the flavour of garlic along with the cream and mint was good enough to satisfy me that creamy pastas can be fantastic. I have not added any cheese ( keeping health in mind) but, adding cheese of your choice can make the pasta more rich and creamy. Here goes the recipe...

Ingredients:
Penne rigate pasta- 1 small cup
Cooking cream - 100 ml
Mint chopped - 1 tbsp
Garlic chopped - 1 tsp
Garlic paste - 1 tsp
Veg stock cube - 1 nos
Pepper powder - 1/2 tsp
Olive oil - 1 tbsp
Salt for taste

Method:
Cook the pasta for 8 min or until its done in hot boiling water (use a casserole or stew pot). Strain water using a colander and keep the pasta aside. In a wok, add olive oil, when slightly hot add chopped garlic and garlic paste and saute for a min. Add the cooked pasta and give it a stir. Add veg stock cube, pepper and stir again. Turn to low heat, add cream with constant stirring. Stir until you get your required consistency, check for salt and add if needed. Finally add the chopped mint and turn off the flame. Serve hot.

Note:
Can garnish with cheese and serve. I have used cooking cream for making it more healthy, if you'll prefer your pasta to be very creamy then you'll can add rich cream or any other cream of choice along with cheese. Mint if added earlier may lose its flavour, always best to add at end.

Mint rice( pudina anna/ pudina sadam)

This one is really very simple. The ingredients used are also so minimal. When you want to cook something in a jiffy, this is a good bet. Here it goes...

Ingredients:
Rice- 3 cups
mint leaves - 3 cups
green chillies - 4 nos
onion - 1nos
chilly powder - 1/2 tsp
ginger-garlic paste - 1 tbsp
veg stock cube - 1 nos
lime juice - 1/2 tsp
cloves - 4 nos
Cinnamon - 1 small stick
bay leaves - 2 nos
salt for taste
ghee - 4 tbsp

Method:
Grind mint leaves and green chillies into coarse paste (avoid adding water). Cook rice and keep aside. In a stew pot, add ghee, when hot stir fry bay leaves, cloves, cinnamon, till the aroma is released. Now add finely chopped onions and fry till golden brown. Add chilly powder and give a good stir. Add ginger-garlic paste and saute for a min. Add lime juice, veg stock cube. Finally add the mint and chilly paste (adding at the end would retain the aroma) , add salt if needed (salt should be slightly more, as the rice is also mixed with the same paste). Mix well with rice. Serve hot with papadoms.

Note:
I used Thai jasmine rice, can use basmati rice also. If mint and chilly mixture is added too early the flavour is lost. This can be made with leftover rice also

Egg masala ( Moutte gojju/Mouttai masala)

Egg masala is a common recipe in south India. For lacto-ova veggies, they always look for egg recipes which are spicy, easy and tasty. This one practically goes well with all varieties of rice ... may it be plain steamed rice or rich biryani rice. This is a real quick one. Here goes the recipe...

Ingredients:
Boiled eggs - 4 nos
Onions - 1 nos
Ginger -garlic paste - 1 tbsp
Chilly powder - 4 tbsp
Garam masala powder - 1 tbsp
Pepper powder - 1 tsp
Green chillies - 1 nos
Salt for taste
Oil - 4 tbsp

To grind:
Onions - 1 nos
Tomatoes - 2 nos

Method:
Grind the 'to grind' ingredients into smooth paste and keep aside. In a wok, heat oil, add chopped onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Now add chilly powder and stir for 1/2 a min. Now add the ground paste and fry till oil separates. Finally add garam masala, pepper powder, boiled egg (can cut them into two, or just slit them and add), salt, green chillies slit lengthwise and stir for a min. Turn off the flame, serve hot with roti, rice etc.

Note:
Adjust the spice as per requirement. Can add water if gravy is required.

Ennegai gojju( badhanekai gojju/bandanekai gojju)

Ennegai in karnataka is mane mane adige, meaning common to every home. This is a brinjal/aubergine/eggplant gravy. There are so many versions of it. I have cooked in my style. The beauty of this is in the oil that sticks to the brinjal, making it shining and rich. I simply love this along with rice or chappathis. Brinjal is rich in folic acid and potassium, improves blood, good for constipation etc. Also, it is common allergy food. Many people may be allergic to it (so one should be careful). My mom always says "oh this variety of brinjal is very good for ennegai " and selects carefully. But, I feel any brinjal is good for ennegai. I have used small purple colored brinjals. Here goes the recipe...

Ingredients:
Brinjal - 1/2 kilo
Mustard seeds - 1/4 tsp
Onions - 1 nos
Ginger-garlic paste - 1 tbsp
chilly powder - 4 tbsp
oil - 6 tbsp

To grind:
Onion - 1 nos
Tomatoes - 2 nos
Grated coconut - 1 tbsp
Red chillies - 6 nos
Cloves - 6 nos
Cinnamon - 1 small stick

Method:
Grind all the 'to grind' ingredients into smooth masala paste without adding any water. Now make a cross like cut on the brinjal and stuff this masala , also dip the brinjal in this masala and keep aside. In a wok, heat oil, add chopped onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Now add chilly powder and fry for half a min. Finally add the masala coated brinjal, salt and cover and cook till its soft. Now, this is done. Serve hot with rice, roti, chappathi etc.

Note:
Some people prefer to add seasame seeds, grounds etc. Some prefer not to add coconut etc. As I said earlier there are many versions of this.

Meen Moli(Fish molee/moliee)

This is delicacy from kerala. It also common in Srilanka. Its tangy fish cooked along with coconut milk and lime( can add tamarind extract instead). Usually Seer fish is used in this recipe, but any other fish should also taste equally good. I used tuna fillets for this recipe. Here it goes...

Ingredients:
Fish - 750 grams
Mustard seeds - 1/4 tsp
Onions - 2 nos
Ginger- garlic paste - 1 tbsp
Tomatoes - 1 nos
Turmeric powder - 1 tsp
Chilly powder - 1/2 tsp
Ginger 1 inch piece - 1 nos
Green chillies - 6 nos
Tamarind extract - 1 tbsp
Coconut milk from 1 coconut
Salt for taste
Coconut oil for cooking

Method:
Heat oil in a wok or pot add chopped onions, and stir fry till golden brown. Now add ginger-garlic paste and saute for min. Add chilly powder and turmeric powder and stir for a min. Now add chopped tomatoes and stir fry for 2 min. Add fish (I had used thawed tuna fillets), green chillies, grated ginger and continue to fry for 2 min. Add enough salt, coconut milk and cook on low heat for 30 min or till its done. Finally add tamarind extract with constant stirring and turn off the flame. Serve hot with appam, string hoppers, rice etc

Note:
Lime juice can be used instead of tamarind extract. Some people prefer to bring the coconut milk to boil then add the fish, But I prefer this way.

Mutton Biryani

Mutton biryani is again a very rich and colorful recipe. Its a classic example for feast recipes. This is very rich, heavy and filling. Brought all the way from rice lovers paradise. Found in many Indian celebrations, weddings etc. There are many varieties of it, here is one...

Ingredients:

For the marinade:
Curd - 4 tbsp
Ginger- garlic paste - 1 tbsp
Chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Meat tenderiser - 2 tbsp
Mutton - 1 1/2 kilo

Grind to smooth paste to get the masala paste:
Tomatoes - 2 nos
Mint - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 3 nos


Other ingredients:
Basmati rice - 5 cups
Onions - 3 nos
Ginger - garlic paste - 2 tbsp
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1 tbsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cinnamon - 1 stick
Bay leaves - 2 nos
Mace - 2 nos
Aniseed - 1/2 tsp
Dried plums with pits - 2 nos
Screw pines or Kewra/ketaki flower( optional ) - just for flavour
Mutton stock cube- 1 nos
Food colors (optional) or saffron strands - 1 pinch
Salt for taste
Ghee - 1 cup

Method:
Marinate meat overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done( not fully cooked), strain water using a colander and keep the rice aside. Pressure cook marinated meat along with masala paste, until its done and keep aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and mutton stock cube and cook till oil separates. Now add pressure cooked meat, enough salt and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc. Serve hot along with raitha.

Note:
Can use papain or raw papaya, or meat tenderiser while marinating.The ground masala paste may not smell good initially, not to worry( its due to strong smelling mint and chilly mixture). As final biryani will taste and smell good. Biryani can also be microwaved.
Looking for vegetable biryani recipe
or Fish biryani recipe