Recipes

Method Bring ½ cup of water to a boil. Add mince and simmer till water dries and mince is cooked. Boil potatoes, peel and mash while hot. Soak bread in water, squeeze and put in a bowl. Add the mince, mashed potatoes, onion, chilli, coriander and mint leaves, egg, salt and pepper and Ferns’ Green […]

Method Make a stock with 4 cups of water, sliced carrots, celery, cloves, peppercorns and bay leaf. Simmer for 15-20 minutes. Poach the fish fillets in the stock for 10 minutes. Drain and keep aside. Purée the blanched spinach leaves and mix with Ferns’ Green Masala Paste. Make a white sauce with refined flour, butter […]

Method Boil and mash potatoes. Chop finely all the vegetables. Heat oil. Add onions, chopped vegetables, salt, cumin and coriander powder. Sauté until vegetables are soft. The mixture should be dry. Remove from heat and cool. Add boiled mashed potatoes, green chillies and Ferns’ ginger and garlic paste. Shape into equal round portions, dip in […]

Murgh musallam, a Moghlai authentic dish, is loved by all Chicken lovers around the world. The literal meaning of Murgh Musallam is a whole chicken. That means a load of proteins, fibers, good cholesterol, and lots of nutrients! The first recipe documented dates back to the 16th century Murgh Musallam is whole chicken marinated in […]

Method Soak the rajma (kidney beans) overnight. Pressure cook until soft. Heat oil in a pan, add whole spices, and chopped onion and fry till golden brown. Add chopped garlic, ginger, and tomato paste. Fry until oil separates from the mixture. Add Ferns’ Mild Curry Paste, and sauté for 2 minutes. Add boiled rajma and […]

Method Cut paneer into even cubes and marinate with salt, cumin powder and coriander powder. Heat oil, and add Ferns’ ginger garlic paste. Sauté for 30 seconds and add Ferns’ Mild Curry Paste. Stir for one minute. Add tomato purée and sauté until oil separates from the mixture. Add the paneer pieces and ½ cup […]

Method

Method Heat the oil in a large frying pan and add the onions and the chicken and sauté for 5 mins, add the Ferns’ Korma paste and continue to frying for 2 minutes once the chicken is cooked well add the ginger, coriander tomatoes, almonds and coconut milk. Cook for a further 2 minutes and […]

Method Finely chop onions and fry in oil till brown. Add Ferns’ ginger garlic paste and Ferns’ Korma Paste. Fry well. Add lamb cubes and fry on a high flame for 2 minutes. Add coconut milk. Cover and simmer till done. (Approx. 1 hour) or pressure cook for 25-30 mins.