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Thursday, 31 December 2015

Spicy Green Jackfruit Curry


          This spicy Green Jackfruit Curry is a great side dish with either rice or chapattis. I have added some store bought Maggi bhuna masala, that I purchased during my recent visit to India. Along with it went some tomato ketchup and a fair amount of red chili powder as I wanted it really spicy. 

          To cut down the spicyness and make it more chatpata and tangy, just add a dash of lime. It really tastes yummy and delicious. I prepared it dry but if some gravy is needed, add required amount of water. Please find below a step by step guide to prepare it.





  • 1 small Kathal (Green Jackfruit), cut into big chunks
  • 1/2 cup frozen green peas
  • 3 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 3 onions, chopped
  • maggi bhuna masala pack
  • 1 tomato, chopped
  • 1 tbsp. tomato ketchup
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • handful of coriander leaves, chopped






          Pressure cook the jackfruit pieces in enough water for 3 whistles. Drain and cut them into small cubes.

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds.

          Add the onion and fry till light brown. Then add the tomatoes and cook till it is slightly mashed. 

          Add the bhuna masala, tomato ketchup, red chili powder and turmeric powder. Fry till oil separates.

          Now add the boiled jackfruit cubes, green peas and salt. Mix everything well and saute on a medium flame for 2-3 minutes. 

          (Do not add any water). Add the coriander leaves and combine well. Serve as a side dish with either rice or chapattis.





   Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms 
and cloves. Saute for a few seconds.



Add the onion and fry till light brown.



Add the tomatoes and fry till it is mashed.



Add the bhuna masala, followed......



....by turmeric powder, red chili powder and tomato ketchup.



Then add the boiled jackfruit, green peas and salt. Combine well.



Saute on a low flame for 2-3 minutes. Do not add any water.



                        Add the coriander leaves and mix well. serve as a side dish with 
                        either rice or chapattis.










Tuesday, 29 December 2015

Begun Diye Rui Maach Er Jhol (Fish Curry with Eggplants - Bengali Style)


         This is a traditional and an everyday Bengali fish curry prepared along with eggplants. They are best relished with hot steamed rice and a dash of fresh lime. It is a common dish found on a Bengali platter. You can also make this simple fish curry along with potatoes, parwal (pointed gourd) or green papaya too. Here in this recipe I have used Rohu variety, which is a river water fish and is very commonly used.





  • 4-5 pieces of Rui (Rohu Fish)
  • 2 long eggplants, sliced into 4
  • 3-4 tbsp. mustard oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 2 green chilies, slit
  • 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella seeds)
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tsp. ghee (clarified butter)
  • 1 tsp. coriander leaves.






          Marinate the fish with a pinch of salt and turmeric powder for 5-10 minutes. Heat oil in  a pan and shallow fry the fish till golden in colour. Drain and keep aside.

          Temper the same oil with panch phoron, cinnamon, cardamoms, cloves and green chilies. Saute for a few seconds. Add the eggplants and fry till light brown.

          Now add the ginger-garlic paste, turmeric powder and coriander-cumin powder mixed with a little water. Saute till the oil separates.

          Add 2 cups water and salt. Bring it to a boil. Now add the fried fish. Cover and simmer on a medium flame for 5-7 minutes.

         When done, add the garam masala powder and ghee. Give it a stir and garnish with coriander leaves. Serve on a bed of steamed hot rice, accompanied with some lime wedges.













Thursday, 10 December 2015

Baby Marrow & Green Peas Curry


          Here is a simple, yet delicious curry of baby marrow and green peas which can be relished as a side dish with either rice or chapattis. I added a handful of coriander stems for an intense flavour as the base for the gravy. I gave a tempering of whole garam masala, cumin seeds and asafoetida and finished it off with ghee and garam masala powder. You can go ahead and add potatoes and tomatoes too as per individual preference. Please find below a step by step guide to prepare it.








  • 5-6 baby marrow, cut into roundels
  • 1/2 cup green peas
  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • handful of coriander stem, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. coriander-cumin powder (dry roasted & ground)
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tsp. ghee
  • 2 tbsp. coriander leaves






          Grind together onion and coriander stem into a paste. To it add the ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder. Keep aside.

          Heat oil in a pan and temper with cinnamon, cardamoms, cloves, asafoetida and cumin seeds. Saute for a few seconds.

          Add the ground paste and fry on a medium flame till oil separates. Add the chopped baby marrow and salt. Mix well and stir fry for 2-3 minutes.

          Add the green peas and 2 cups water. Cover and simmer till the marrows are soft and the gravy is reduced to a desired consistency.

          When done, add the ghee and garam masala. Mix well and add the coriander leaves. Serve as a side dish with either rice or chapattis.




                         Cut the baby marrows in roundels. Keep aside.



                       Heat oil in a pan and temper with cinnamon, cardamoms, cloves, 
                       cumin seeds and asafoetida. Saute for a few seconds.



                         Add the onion paste and saute till oil separates.



                        Add the chopped baby marrow and salt. Mix well.



                          Add the green peas and ......



                        ........2 cups water. Cover and simmer till they are soft and the 
                         gravy is reduced.



                          Add the garam masala & ghee, Mix well.



                         Add the coriander leaves and serve as a side dish with either 
                         chapattis or rice.










Wednesday, 9 December 2015

Sooji & Custard Halwa (Semolina & Custard Pudding)


          Sooji halwa is an easy and a quick dessert which can be prepared in no time. It is a very common sweet dish and is best had as it is or with poori. The latter tastes simply delicious. The same is also known as Rava Kesari down South. 

          Today I added some custard powder to sooji and finished it off with some rose water to enhance the flavour. Garnish this halwa with some chopped nuts and have them preferably at room temperature or warm. So check for a step by step guide with pictures to prepare it.






  • 1/2 litre milk
  • 1/2 cup sooji (semolina)
  • 6 tbsp. brown sugar
  • 2 heaped tbsp. custard powder (any flavour)
  • 1 tbsp. ghee
  • 2 green cardamoms
  • 1-2 tbsp. pistachios & cashews, chopped
  • 1 tbsp. rose water (opt)





          In a bowl, mix together custard powder and 1/2 cup milk to a smooth paste. Keep aside. 

          Heat ghee in a pan and add the whole cardamoms followed by the sooji. Lightly roast on a low flame till you get a nice aroma.

          Add the sugar and the chopped nuts (leave aside few for garnishing). Mix well and add the remaining milk.

          Stir continuously on a medium to low flame till it gets slightly thick. Now add the custard mix and keep stirring. It will thicken immediately. 

          Switch off the flame and add the rose water. Garnish with the remaining nuts and serve as it is or with pooris.





                    Heat ghee in a pan and add the cardamoms, followed by the sooji. Roast till 
                    you get a nice aroma.



                                Add the powdered sugar and....




                                .....the chopped nuts (keep aside few for garnishing).




                            Add the milk and simmer on a low flame till it turns slightly thick.




                                Add the custard mix and combine well.





                                It will thicken. Switch off the flame and add the rose water.



                               Serve, garnished with the remaining chopped nuts.















Achari Baingan Ki Kadhi (Fried Eggplant in Pickle Flavoured Yoghurt Sauce)


          Kadhi is a very common dish in the menu platter of any North Indian homes. It is a sort of a comfort food and is best relished with plain steamed rice or any flavoured rice. Some people enjoy them with chapattis or any Indian bread too. 
         
          They are sometimes served plain or with pakoras (fried fritters) / veggies added to it. Today I decided to add in some fried eggplants in an achari (Pickles) based yoghurt sauce. The end result was simply yummy and I enjoyed it with plain rice. So check for a step by step method with pictures to prepare it.








  • 1 long  eggplant, cut into roundels
  • 3 tbsp. yoghurt
  • 2-3 tbsp. besan (gram flour)
  • 3 cups water
  • 1 tbsp. bottled mango pickle (or any other pickle)
  • 1 tbsp. oil for tempering
  • required quantity of oil to shallow fry
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • coriander leaves to garnish (opt)





          Marinate the eggplants with a pinch of salt and turmeric powder and leave aside for 10 minutes. In a bowl, whisk together yogurt, besan, water, salt and pickle masala. Keep aside.

          Heat oil for shallow frying and and fry them till golden brown on both sides. Drain and keep aside. 

          Heat 1 tbsp. oil and temper with mustard seeds and cumin seeds. Allow it to splutter. Then add the asafoetida followed by the onions. Saute till light brown.

          Add the ginger-garlic paste and all the remaining powdered spices mixed with 1/4 cup water. Fry till oil separates. Add the yoghurt mix and bring it to boil.

          Simmer on a medium flame for 8-10 minutes or till it turns slightly thick to the desired consistency. Stir at intervals.

          While serving, arrange the fried eggplants on a serving dish and pour the kadhi over it. Garnish with coriander leaves and enjoy with plain rice, jeera rice, pul, chapatti or an Indian bread.






                                Shallow fry the eggplants and keep aside.



                          Heat oil in a pan and temper with mustard seeds and cumin seeds.





                             Add asafoetida followed by the onions. Saute till light brown.




                   Add ginger-garlic paste and all the powdered spices mixed with some water. 
                   Saute till oil separates. 




                   Add the yoghurt mix and bring it to a boil. Then simmer on a medium flame 
                   till slightly thick or till desired consistency.



                   While serving, arrange the eggplants on a dish and pour the kadhi over it. 
                   Enjoy with any form of rice or Indian bread.












Thursday, 3 December 2015

Zunka (Gram Flour Curry - Maharashtrian Style)


          Zunka happens to be a simple gram flour curry that is a common staple diet in rural Maharashtra.  It is also popular in Karnataka. There are many versions to this recipe, where it is made dry or in a semi-liquid form called Pithale. 

          Traditionally it is had with Bhakri (jowar / white millet / sorghum flour chapatti). But it can be relished with plain chapatti or any Indian bread too. Please check for a step by step method with pictures to prepare it.  





  • 1/2 cup besan (Gram flour)
  • 4-5 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tbsp. ginger-garlic paste
  • handful of coriander leaves, chopped (leave few for garnishing)
  • 2-3 onions, chopped
  • salt to taste
  • 1/2 tsp. cumin powder (dry roasted & ground)
  • 1 tsp. coriander powder (dry roasted & ground)
  • 1 tsp. red chili powder or to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 cup spring onion, chopped
  • 1 tsp. lime juice





          Heat oil in a non-stick pan and temper with the mustard seeds. Allow it to splutter. Then add the cumin seeds and asafoetida, followed by ginger-garlic paste and coriander leaves.

          Fry on a medium flame till light brown. Now add the onions and salt . Continue to saute till light brown.

          Add the ginger-garlic paste and saute for a few seconds. Then add all the powdered spices (except salt). Fry till oil separates.

          Add all the powdered spices and mix well. Add the spring onions and give it a stir. Saute for a minute.

           Now add the besan and mix everything well.   Keep sprinkling water and cooking, covered on a low flame for 3-5 minutes till it is nice and crumbly.

          When done, add the lime juice and serve, garnished with coriander leaves. Enjoy with bhakri (jowar / finger millet chapatti) or any Indian bread.


        

                         Heat oil in a pan and temper with mustard seeds. Allow it to crackle.



Then add cumin seeds and asafoetida, followed by ginger-garlic paste...



.....and coriander leaves. Saute for a few seconds.



Add the onions and salt. Fry till light brown.



Add all the other powdered spices and mix well.




                               Add the spring onion and give it a stir. Stir fry for a minute.



                               Now add the besan (gram flour) and mix everything well.




                               Keep sprinkling water and cooking on a low flame.




                               Cover and cook for 5-7 minutes, stirring at intervals till done.




                    Add the lime juice and mix well. Serve, garnished with coriander leaves.





              Garnish with coriander leaves & serve as a side dish with chapattis or bhakri..









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