Geetika's Recipes!

a collection of practical recipes

General

Salmon Chowder with Indian touch

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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.

Chicken Curry Lababdar

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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

Banana blueberry pancakes

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Ingredients

  • Overripe banana – 2
  • Wheat flour – 1 cup
  • All-purpose flour – 1/2 cup
  • Milk – 1/2 cup
  • Baking powder – 1/2 teaspoon
  • Brown sugar – 1-2 tablespoon
  • Egg – 1
  • A handful of raisins and blueberry

Make a cake like batter by mixing all ingredients and make pancakes on a griddle/tawa using ghee or oil.

Serve with maple syrup

 

Saffron Milk Tea

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Ingredients

  • 1 1/2 cups raw milk
  • 1 cup water
  • 2 T.  tea
  • 15-25 saffron strands
  • 3 cardamom pods
  • 2 tsp. raw honey

Instructions

  • Place the water and optional cardamom into a small saucepan and bring it to a boil.
  • Simmer the pods for 5 minutes.
  • Turn off the heat and add the saffron threads. Allow the strands to steep for 5-8 minutes.
  • Add the remaining ingredients. Stir and heat the milk to warm, not boiling, to protect the living nutrients in the raw milk.
  • Strain and serve, adding more sweetener if desired, to taste.

Summer Salad with Melons Orange and Papaya

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Ingredients

4 cups watermelon, muskmelon and papaya cubes
½ cup orange segments
some chopped celery or you can use mint leaves

Dressing

2 tablespoons honey
4 tablespoons orange juice, or lemon juice tastes good as well
¼ teaspoon grated ginger

Method

Mix the fruits in a bowl. Blend the honey and orange juice/lemon juice, add the ginger. Pour over fruits as dressing. Serve chilled.