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Wednesday, 22 November 2017

Kalo Jeere Bata (Nigella Seeds Chutney - Bengali Style)


       
          I would like to share a family recipe of a chutney made with nigella seeds (kalonji). Combined with garlic, it is considered healthy and an anti-oxidant. I also added some onion and a handful of coriander leaves for some flavour. Relish it with plain steamed rice or as a side dish with chapatis. 






          It is particularly beneficial during winters to ward off cold and is also given to new mothers as it is considered to strengthen immunity. This humble seed is also used for tempering and is widely popular in Bengali cuisine. This seed combined with mustard oil is a heavenly combo. The oil is equally good for treatment of migraine, diabetes and other health problems.






  • 1 tbsp. nigella seeds (kalonji)
  • 2 tbsp. mustard oil
  • 1-2 dry red chilies
  • 2-3 garlic cloves, sliced
  • 1-2 onions, sliced
  • salt to taste
  • 1/2 tsp. turmeric powder
  • handful of coriander leaves
  • 1 tsp. raw mustard oil to garnish









          Heat oil in a pan and temper with nigella seeds and red chilies. Saute for a few seconds. Then add the garlic and saute till it turns light brown.

          Add the onion, salt and turmeric powder. Fry on a medium flame till light brown. Add the coriander leaves and continue to saute for a minute.

          Switch off the flame and keep aside to cool down. Blend by adding little water. Serve, garnished with raw mustard oil. Relish with plain steamed rice or as a side dish with chapatti.

















Tuesday, 21 November 2017

Aloo Paratha (Stuffed Potato Flat Bread)


          
          Aloo Paratha is the simplest and the most favoured stuffed parathas enjoyed by one and all. It is a much preferred breakfast in most of the North Indian homes, especially in Punjab. It is also a common menu in all dhabas and in Indian restaurants worldwide. They can be enjoyed any time of the day. Wholesome and filling, they are a great lunch box meal too. Relish them hot along with butter, yogurt or pickles.








  • 1 cup whole wheat flour (makes 3-4 parathas)
  • pinch of salt
  • 1 tbsp. ghee
  • 2 potatoes, boiled & mashed
  • 1 tbsp. oil
  • 1/2 tsp. carom seeds (ajwain)
  • pinch of salt
  • 1/2 tsp. roasted cumin powder
  • 1/4 tsp. garam masala powder
  • 1/2 tsp. pepper powder
  • oil to shallow fry 









          Knead a dough by mixing the whole wheat flour, salt, ghee and required quantity of water. Cover with a wet cloth and keep aside for 10-15 minutes.

          Heat 1 tsp. oil and temper with carom seeds. Then add the boiled potato and all the dry spices. Saute on a medium flame till it is dry. Keep aside to cool down.

          Divide the dough and the potato filling into equal portions. Roll out each dough into a small poori by dusting some flour.

          Spoon the potato filling in the centre and close all edges. Roll out into a paratha by dusting some more flour. Make similar stuffed parathas.

         Heat some oil and shallow fry the prepared parathas on both sides till light golden in colour. Serve them hot with any side dish, pickles, raita, yoghurt or butter.




















Monday, 20 November 2017

Potato Hash Brown - Indian Fusion Style



          Hash Brown is a very popular American breakfast that is served in many eateries worldwide. It is loved by most of us I'am sure, just like me. So here it is - homemade Hash Brown with Indian flavour. I added roasted cumin powder and garam masala powder

          You can enjoy them as snacks with ketchup, green chutney, hummus or mayo. They can also be served as a patty in sandwiches, burgers or rolled in parathas / rotis topped with cheese spread / grated cheese, onion, tomato and lettuce.










  • 2-3 potatoes, boiled & grated
  • salt to taste
  • 1/2 tsp. roasted cumin powder
  • 1/4 tsp. garam masala powder
  • 1/2 tsp. pepper powder
  • oil to shallow fry










          Mix all the ingredients (except oil) and knead a dough. Give them any shape of your preference and refrigerate for a couple of minutes.some 

          Heat oil in a pan and shallow fry the hash browns, few at a time, on both sides till they turn light  brown in colour. Drain on a kitchen towel.

           Serve as a tea-time snack or as an appetizer with tomato ketchup / green chutney.

















Anchovies Fish Fry


         
          These are some yummy Anchovies fish fry that can be had as a starter or as a side dish with curd-rice, sambar-rice or dal-chawal. I marinated it in some green chili paste, ginger-garlic paste, rice flour and other basic seasonings. These crispy small bites tastes just awesome when had hot right out of the pan with some green chutney or kasundi (Bengali mustard sauce).








  • 250 gms. anchovies fish, washed & drained
  • salt to taste
  • 1 tsp. green chili paste
  • 1 tsp. ginger-garlic paste
  • 2 tbsp. rice flour
  • pinch of turmeric powder 
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. roasted coriander powder
  • 1 tsp. lime juice
  • oil to shallow fry
  • 1 tsp. coriander leaves to garnish





          In a bowl, mix all the above mentioned ingredients (except oil) and keep aside to marinate for 10-15 minutes. 

          Heat oil in a pan and drop the marinated fish one by one and deep fry them on a medium flame till crisp. 

          Drain on a kitchen towel and garnish with coriander leaves. Serve as an appetizer / snack with any homemade chutney / sauce or as a side dish with rice. 





















Sunday, 19 November 2017

Evergreen Spinach Malpua



           Malpuas are delicious sweet Pancakes, very popular in West Bengal and other Northern regions. There are many versions to this recipe where the ingredients differ from one region to the other. But how about these Malpuas in a different avatar? 

          In this recipe, I added some sauteed spinach puree to make these exotic Spinach Malpuas. They are then dipped in sugar syrup and served, garnished with chopped nuts and few dried rose petals. So check for a step by step method with pictures to prepare it.











  • 1/2 cup sooji (semolina)
  • 1/2 cup atta (whole wheat flour)
  • 1/2 cup spinach puree
  • 1 tbsp. ghee
  • 1/4 tsp. cardamom powder
  • 1 tbsp. sugar for the malpua batter
  • 1/2 tsp. fennel seeds
  • ghee for shallow frying
  • 1 cup sugar for the syrup
  • 1 cup water 
  • 2-3 cardamoms
  • pinch of saffron
  • 1 tbsp. chopped nuts (almonds & pistachios)
  • few dried rose petals









          Batter -   Heat 1 tbsp. ghee in a pan and saute the spinach puree till dry. Keep aside to cool down. In a bowl, mix together sooji, atta, 1 tbsp. sugar,  !/4 tsp. cardamom powder, fennel seeds, the sauteed spinach and required quantity of water. Prepare a batter and leave aside for 25-30 minutes.

          Sugar Syrup - In a pan heat together 1 cup sugar, 1 cup water, saffron and whole cardamoms. Simmer on a low flame till the sugar is dissolved and you have a slightly thick syrup. Keep aside.

          To prepared malpuas, adjust water and add more if the batter has turned thick. Heat a pan and add 1 tbsp. of ghee.

          Pour a small ladleful of the batter and cook on both sides till light golden in colour. Soak in the sugar syrup for few seconds till it is well coated. Make similar malpuas with the remaining batter.

          To serve - Arrange the malpuas on a serving plate and drizzle the sugar syrup.  Garnish with the chopped nuts and rose petals. Enjoy this yummy exotic dessert hot or cold.




















Saturday, 18 November 2017

Pavakka (Bitter Gourd) Thoran - Kerala Style


          
          This is a traditional Kerala style Bitter Gourd Curry cooked with lots of fresh coconut and in coconut oil for an authentic touch and flavour. Thoran can be prepared with many other veggies too. It is sometimes served as one of the item in a Sadya meal. It is cooked dry and this yummy and healthy side dish can be relished with either rice or chapattis. So check for a step by step guide with pictures to prepare it.










  • 2 medium size bitter gourd, sliced
  • 2 tbsp. coconut oil
  • 1 tsp. mustard seed
  • 1-2 dry red chilies
  • 1-2 sprig curry leaves
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 cup fresh grated coconut





         Add 1 tsp. salt to the bitter gourd and keep aside for 10-15 minutes. Then rinse well and squeeze out all the water. Keep aside.

          Heat oil in a pan and temper with mustard seeds, red chilies and curry leaves. After it stops spluttering, add the bitter gourd, onion, garlic, salt and turmeric powder.

          Fry on a medium flame till almost done. Add the coconut and continue to fry till the coconut turns brown in colour. Switch off the flame and serve as a side dish with rice or chapattis.




                      Add 1 tsp. salt to the bitter gourd and keep aside for 10-15 minutes. Then 
                       rinse well and squeeze out all the water. Keep aside.



                    Heat oil in a pan & temper with mustard seeds, red chilies & curry leaves. 



                   After it stops spluttering, add bitter gourd, onion, garlic, salt & turmeric powder.



                   Fry on a medium flame till almost done. Add the coconut and continue to fry 
                   till the coconut turns brown in colour. 



                          Switch off the flame and serve as a side dish with rice or chapattis.












Thursday, 16 November 2017

Spinach Egg Sushi


          All Egg lovers, treat yourself to some easy-to-make exotic omelette sushi made with some spinach puree. Add any stuffing of your choice and enjoy these delightful small bites as breakfast or snacks. Choice is yours. Healthy and nutritious, they are a wholesome treat. So check for a step by step guide with pictures to prepare it.








  • 2 eggs
  • 1-2 tbsp. spinach puree
  • 1-2 potatoes, boiled & mashed
  • 1 tsp. oil
  • salt to taste
  • pinch of pepper powder
  • 1/4 tsp. chaat masala 
  • oil to grease the pan
  • handful of thinly sliced veggies (carrots, spring onion, red & yellow bell pepper, lettuce)
  • few cloves
  • 1 tsp. toasted sesame seeds 






          Whisk the eggs, spinach puree with a pinch of salt and pepper powder. Keep aside. Heat 1 tsp. oil and saute the potatoes, salt and pepper to taste till dry. keep aside to cool.

          Brush a nonstick pan and pour the egg-spinach mix to make an omelette. When done, transfer to a serving plate and allow it to cool down a little.

          Now spread a thin layer of the potato. Then arrange all the sliced veggies lengthwise. Gently roll it over tightly and fasten with some cloves.

          Alternately you can wrap around a cling film and refrigerate for a couple of minutes. Then slice them in 1" pieces and garnish with sesame seeds. Serve them as snacks along with sauce.





                  Handful of thinly sliced veggies (carrots, spring onion, red & yellow bell 
                  pepper, lettuce).



                     Brush a nonstick pan and pour the egg-spinach mix to make an omelette. 
                     When done, transfer to a serving plate and allow it to cool down a little.



                               Now spread a thin layer of the potato. 



                               Arrange all the sliced veggies lengthwise. 



                    Gently roll it over tightly and fasten with some cloves. Refrigerate for a 
                    couple of minutes. Then slice them in 1" pieces. 




                         Garnish with sesame seeds. Serve them as snacks along with sauce.












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