Geetika's Recipes!

a collection of practical recipes

Salmon Chowder with Indian touch

by Leave a Comment

A beautiful fusion of creamy chowder tradition with vibrant Indian spices and flavors. This recipe combines tender salmon, potatoes, and aromatic Indian seasonings for a comforting yet flavorful dish.

Ingredients

For the Base

  • 500g salmon fillets, cut into chunks
  • 3 medium potatoes, diced or a combination of 1 potato and some cauliflower florets
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3-4 green chilies, slit lengthwise
  • 4 cups vegetable or fish stock
  • 1 cup coconut milk (or heavy cream)
  • 3 tablespoons ghee or oil
  • Salt and pepper to taste

Indian Spices & Seasonings

  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon fenugreek seeds (methi)
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch)
  • ½ teaspoon garam masala
  • ¼ teaspoon asafoetida (hing)
  • 1 bay leaf
  • 4-5 curry leaves
  • Fresh cilantro for garnish
  • 1 tablespoon lemon juice

Instructions

  1. Temper the spices: Heat ghee in a large pot over medium heat. Add cumin seeds, fenugreek seeds, and mustard seeds. Let them splutter and crackle for 30-40 seconds until fragrant.
  2. Sauté aromatics: Add chopped onion and cook until golden brown (4-5 minutes). Stir in minced garlic and ginger, cooking for another 2 minutes until fragrant. Add asafoetida and bay leaf.
  3. Add dry spices: Sprinkle turmeric powder and red chili powder. Stir well and cook for 1 minute to bloom the spices.
  4. Build the base: Add diced potatoes/cauliflower and stir to coat them with the spiced ghee. Cook for 2-3 minutes.
  5. Simmer vegetables: Pour in the stock and bring to a boil. Add slit green chilies and curry leaves. Reduce heat and simmer for 8-10 minutes until potatoes are partially cooked.
  6. Add salmon: Gently add salmon chunks to the pot. Simmer for 5-7 minutes until salmon is cooked through and flakes easily.
  7. Finish with cream: Stir in coconut milk and garam masala. Season with salt and pepper. Simmer for 2-3 minutes more without boiling.
  8. Final touch: Add lemon juice and taste for seasoning. Adjust spices as needed.
  9. Garnish and serve: Top with fresh cilantro and serve hot with crusty bread or steamed rice.

Easy Chicken with Everest Tandoori Chicken Masala

by Leave a Comment

Ingredients

For Marinade

  • Boneless Chicken – 250gm
  • Pink Salt – 1/2 tsp
  • Red Chilli Powder – 1/2 tsp
  • Everest Tandoori Chicken Masala – 1 tsp
  • Curd – 2 tbs

For Base

  • Olive oil – 1 tsp
  • Garlic Cloves (finely chopped) – 4 
  • Onion (sliced) – 1 
  • Capsicum (sliced) – 1/2
  • Red Chilli Sauce – 1/2 tsp
  • Soya Sauce – 1/2 tsp
  • Curd – 1 or 2 tbs

Procedure

  • Mix the items to marinate using a spoon in a bowl and set aside for 10-15 mins
  • To a hot pan, add Olive oil
  • When hot, add the marinated chicken and place them evenly on the pan
  • Leave it on high heat for a min or two. 
  • Turn the pieces around and leave it for a min or less
  • Stir the pieces around and simmer
  • Cover it with a lid and allow it to cook for 10 mins in low heat
  • Open the lid, raise the heat and dry off any excess water
  • Garnish with Coriander and stir
  • Take out the chicken pieces to a plate
  • On the same pan, add 4 chopped garlic cloves
  • Stir it around for a min and add the sliced onion and capsicum
  • Stir fry till the Vegetables are tender
  • Add Red Chilly Sauce, soya sauce and curd
  • Mix this in high flame till it is dry
  • Add the cooked chicken to this mix once dry
  • Mix well and garnish with chopped coriander

https://youtu.be/v513PjvnBYw

Basa Fish Fillets on Lemon Butter Sauce

by Leave a Comment

Ingredients 

Marinade

  • Fish fillets – 2
  • Pepper power – half tsp
  • Salt – a pinch
  • Lemon juice – 1 tsp

Sear

  • Butter – 1 tsp
  • Garlic finely chopped – 1 tsp
  • Coriander leaves – 1 tsp

Sauce 

  • Butter – half tsp
  • Chilli flakes – 1 tsp
  • Lemon juice – 1 tsp

Procedure 

Marinade

  • On a plate, layout the fish fillets and prick the with fork on both sides
  • Sprinkle ground pepper and salt
  • Squeeze lemon on top and spread evenly with fingers on both sides
  • Set aside for 10 mins

Pan Sear

  • To a grill pan, on medium heat, add butter
  • When it is foaming, Add finely chopped garlic, sauté for 1/2 to 1 min, spreading it across the entire surface of the pan
  • Place the fillets on pan and sear them for 2 mins each side
  • Add chopped coriander leaves and take them off to a plate

Lemon butter sauce 

  • On the same pan, add half tsp of butter
  • When it is foaming, add 1 tsp of chilli flakes
  • Sauté till the butter is melted
  • Pour 1 tsp of lemon juice and turn off the gas

Pour the sauce over the seared fish. Serve it with sautéed vegetables and mashed potatoes!

Chicken Curry Lababdar

by Leave a Comment

Ingredients:

– Chicken, large pieces, preferably leg and thigh pieces – 500 gms

To be marinated with:
– Salt-1/2 tsp or to taste
– Turmeric powder- 1/4 tsp
– Red Chilli powder- 1.5 tsp
– Cumin powder-1/2 tsp
– Whisked curd/yogurt- 4 tbsp

To be boiled in 2 cups of water for 5 mins, strained & blended to a paste:
– Boiled Water-2 cups
– Onion- 1 medium onion cubed
– Ginger- 1” piece chopped
– Garlic cloves- 6
– Cashew nuts- 4
– Green chillies, halved- 2 small

Whole garam masala/ spices for tempering:
– Green cardamom- 2
– Cloves- 3
– Cinnamon-1
– Javitri (Mace)- 1/4 piece
– Black peppercorns- 8
– Bay leaf- 1

– Kashmiri Chilli powder- 1/2 tsp
– Coriander powder-2 tsp
– Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM​)
– Tomato purée- 3 tbsp
– Fresh cream- 3 tbsp
– Kasuri Methi roasted and powdered- 1 tsp

– Salt for seasoning- 1/8 tsp (a pinch)
– Oil- 3 tbsp

Preparation:
– Marinate the chicken pieces with the items indicated. Mix well and set aside in room temperature for an hour.
– Boil 2 cups of water in a sauce pan and add the items indicated above. Mix with a spoon and continue to cook for another 5 mins. Drain the items and allow it to cool. Transfer to a blender and blend it to a paste.

Process:
– Heat oil in a kadai/pan and add the whole spices. Give a stir and add the blended paste.
– Mix well and fry on medium heat (switching to low heat off and on) for around 5 mins.
– Now add the Kashmiri Chilli powder, Coriander powder, Garam masala powder, tomato purée and a pinch (1/8 tsp) of salt. Mix well & cook on low heat for 2-3 mins.
– Now add the marinated chicken, mix well & fry on high heat for 5 mins. Continue to fry it, stirring it occasionally for another 3 mins on medium heat.
– Now simmer it on low heat for another 2-3 mins till oil separates.
– Add 1/2 cup water, mix and cover & cook on low heat for around 15 mins.
– Once done, add the cream & the roasted, powdered Kasuri Methi.
– Mix well and simmer for 2 mins till oil separates.

Ref: YouTube – Py8d-SkuQVI

Easy Chicken Dahiwala

by Leave a Comment

Ingredients

  • Chicken (500g) – preferably fleshy pieces like thighs/legs
  • Ginger and Garlic paste – 1 tablespoon – (10 garlic pods and 2 cm ginger)
  • Curd – 100g
  • Oil (1 tsp)
  • Salt (1/3 tsp)
  • Black Pepper (1/3 tsp)
  • Cumin Powder (1/2 tsp)
  • Coriander Powder (1/2 tsp)
  • Garam Masala (1/2 tsp)
  • Red Chilly Powder (1/4 tsp)
  • Roasted Peanuts for Garnish (Optional) see below

Marinade

  • In a bowl add Chicken and add 100g of curd (a little more than 4 table spoons)
  • Add ginger/garlic paste and 1 tsp of oil
  • Add salt/black pepper powder/cumin powder/coriander powder/garam masala/red chilli powder
  • Mix all of this well and keep in the fridge – preferably overnight, at least 30 mins

Cooking

  • Take the chicken marinade out and keep it outside till it gets back to normal temperature
  • Heat a pan for a min and when it is hot and in full flame, add the chicken pieces and all the masala
  • Add some water to the bowl, swirl it around so no spices are left behind and add it to the pan
  • Reduce the heat to simmer, cover the pan with lid and let it cook for 15 mins for curry cut or 7 mins if you’ve used breast pieces
  • Take the lid off, stir the chicken, raise the heat to full flame and cook till the gravy reduces.
  • Move the chicken pieces to the side and let the gravy evaporate in the center. Might take 5 mins.
  • When there’s enough gravy, switch the heat off, mix the chicken well so the gravy is nicely spread around and let it sit for 5 mins partly covered.
  • Empty it out to a serving bowl and garnish it with either mint leaves, curry leaves, kasuri methi or crushed roasted peanuts