Goan green spicy chicken


1 whole chicken cut into small pieces
1 whole onion chopped finely
2 tbsp oil
2 twigs of curry leaves

For the marination, grind the following to a smooth paste:
½ cup coriander leaves + green stalk of 3-4 corianders
1 tbsp palm sugar
1 tbsp cumin seeds
1 whole cinnamon
3-4 cloves
1 tbsp ginger garlic paste
1 tbsp tamarind pulp
1 tsp khuskhus
1 tsp turmeric powder
5-6 green chillies
3-4 whole black pepper corn
Salt to taste (about 2 tsp salt)

3/4th cup thin extract of coconut milk (If using canned coconut milk , talk 1/4th cup coconut milk and add 1/2 cup water to it. Mix well)

Marinate chicken in the green spice for 30 minutes.
Add the chicken marination to a wok, cover and cook for 10 minutes on medium flame.
Meanwhile, heat oil in a pan. Add onions and cook till it turns brown. Add green curry leaves. Add the coked onion and curry leaves to chicken. Add coconut milk and cook for 7-8 minutes more.
Goan green spicy chicken is ready to eat with hot boiled rice.

Fish Paturi

This is a oriya/bengali dish where fish fillets or fish steaks are marinated with mustard paste and steamed or Fried. Tastes absolutely refreshing with Steam rice


6 piece of medium size fish fillets or fish steaks
1 big banana leaf cut into 6 pieces, big enough to cover fish from all sides

For the marination:

1 tbsp mustard oil
1/2 grated coconut
2 tbsp mustard seeds
salt to taste
1 tsp sugar
juice of 1 lime
1 tsp turmeric powder
few drops of water
5-6 green chilies chopped

6 whole green chilies
1 tbsp refined oil

Grind everything for the marination into a fine paste.
Take each banana leaf. Place some marination and spread well. Now place a fish fillet and put little marination again so that fish is covererd from all sides.
Place one whole green chili and wrap gently from all sides.
Use toothpicks to cover from sides. You can use thread but it was cutting my banan leaves intead and the masala paste was coming out.

Heat a big tawa. Add 1 tbsp refined oil. Add the banana leaf wraps and cook on low flame from all sides till done.You can cover the pan with lid to fasten the cooking process.

Serve hot with Daalma and Hot Steaming Rice.

Methi Machi Sabji (Fish cooked with Fenugreek leaves)

Ingredients :
1 bunch methi leaves chopped finely
1 onion finely chopped
2 tomatoes chopped finely
1 tsp ginger paste
1 tsp garlic paste
2 tbsp oil
250 grams boneless fish fillets cut into medium m size
1 tsp cumin seeds
1 tsp mustard seeds
½ cup beaten curd
1 tsp fish curry powder or normal curry powder. Add garam masala to make it spicier.
½ tsp each of turmeric, red chili, cumin and coriander powder.

Heat oil in a deep wok.
Add mustard seeds and allow to crackle.
Add cumin seeds.
Add ginger garlic paste and cook till raw smell is gone.
Add chopped onions and cook till it turns pink.
Add chopped tomatoes and cook till raw smell is gone.
Add chopped methi leaves and cook for 4-5 minutes.
Add beaten curd, 1 cup water, fish pieces, salt to taste.
Add turmeric powder, red chili powder, cumin and coriander powder.
Add garam masala to it.
Cover and cook for 7-8 minutes on medium flame.
Open lid and gently mix the gravy. Serve with rice/rotis. 

Mango Chocolate Marble Cupcakes

2 cups all purpose flour
1 cup oil
1 cup milk
1/4th cup coco powder
1/2 cup mango puree (Puree of 1 ripe mango)
2 tsp baking powder
½ tsp baking soda
1 tsp vanilla essence
2 eggs
1 cup powdered sugar
½ cup chopped walnuts

Seive all purpose flour , sugar, baking powder, baking soda.
Beat eggs, milk, oil, vanilla essence.
Mix dry ingredients with wet ingredients 1 tbsp at a time and stirring the batter in one direction.
Once everything is mixed together, beat with electric beater for 7-8 minutes.
Divide into two equal portions.
To one portion add mango puree and beat for 2 minutes.
To the other portion, add coco powder and beat for 2 minutes
Preheat oven at 180 degree centigrade for 10 minutes.
In the cup cake mould, add one tbsp mango batter and then one tbsp coco powder batter.
Repeat the process till cupcake mould is 3/4th filled.
Repeat for all cup cake moulds. Sprinkle some chopped dry fruit of choice on top.
Bake for about 30 minutes at 180 degree centigrade.
Allow cake to cool down completely before you de mould.
Makes 8-9  medium size cupcakes