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Tuesday, 31 May 2016

Khosha'r Paturi (Veggie Peels Curry - Bengali Style)


         Paturi is a traditional Bengali recipe where mustard paste coated fish is steam cooked. But today I made a Veggie Peels Paturi. It is an old Bengali homemade recipe which is almost forgotten and not much prepared now. 

          It is generally cooked, wrapped in banana leaf. But due to unavailability, I had to do it in an aluminium foil. Nevertheless, it turned out simply yummy and I enjoyed it with plain steamed rice. Please check below a step by step guide with pictures to prepare it.







          Veggie peels which we generally throw away has the most number of nutrients, so I keep collecting all the peels and store them in an air-tight container in the refrigerator. Apart from what I have used, you can also add the peels of carrot, raddish, beetroot, ridge gourd, sweet potato, etc. When cooked, they simply turns very delicious and appetizing. For a non-veg. version, you can add few pieces of dried & fried fish. These peels can also be made into pakoras with a bit of besan added to it. Have them fried or baked. Choice is yours.




  • 2 cups of assorted veggie peels, finely sliced (red pumpkin, bottle gourd, potato, parwal, tender cauliflower stems, coriander stems, raw banana, etc)
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1-2 green chilies, chopped
  • handful of coriander leaves, chopped
  • 1 tbsp. mustard oil
  • 2 tbsp. fresh grated coconut
  • 2 tbsp. kasundi / mustard paste
  • 2 tbsp. raw mango, grated
  • 1 tsp. nigella seeds






          Pressure cook the peels for 1 whistle without adding any water. In a bowl, mix the veggie peels with all the above mentioned ingredients. Transfer the contents on to an aluminium foil  and carefully fold it.

          Heat a tawa / griddle and place the pack on it and cook on a low flame for 25-30 minutes by flipping it over at intervals. When done, transfer to a serving plate and enjoy with plain steamed rice.





 Finely slice the peels and wash well. Drain and pressure cook 
without water for 1 whistle.



                        In a bowl, mix the veggie peels with all the above mentioned ingredients. 






 Transfer the contents on to an aluminium foil  and carefully fold it.



                        Heat a tawa / griddle and place the pack on it and cook on a low flame
                        for 25-30 minutes by flipping it over at intervals.




                       When done, transfer to a serving plate and enjoy with plain steamed rice.








Monday, 30 May 2016

Shahi Aam Tukda - (Bread Based Dessert - Hyderabadi / Telangana Style)


          This is an instant version of the popular Hyderabadi Dessert - Shahi Tukda. It is a very easy one which needs very less preparation and can be dished out in a ziffy. I gave a slight twist to the recipe and drizzled some mango rabri over it. 

          I made use of evaporated milk, mango puree and other flavourings and also cut down on ghee for a healthier version. Yet the end result was a delicious creamy bread dessert. Please check below a step by step guide with pictures to prepare it.






  • 1/2 cup mango puree
  • 1 cup evaporated milk
  • castor sugar to taste
  • 3 bread slices, trimmed & cut into half, in a triangular shape
  • 2 tbsp. chopped nuts
  • 1/4 tsp. cardamon powder
  • pinch of saffron
  • 1 tsp. rose water
  • ghee to shallow fry
  • 1/2 cup mango cubes





          In a bowl, mix together puree, milk, sugar if using, half of the chopped nuts, cardamom powder and rose water. Your  instant mango rabri is ready.

          Heat ghee in a pan and shallow fry the bread slices till golden in colour. Drain and keep aside.

          While serving - Pour some mango rabri on the serving plate. Then neatly arrange the fried bread slices in a row over it. 

          Spoon the remaining rabri over the bread slices and garnish with remaining nuts, mango cubes, saffron and a pinch of cardamom powder.



Note - 
1.  I shallow fried the bread slices. but you can go ahead and deep fry them. 
2.  I used evaporated milk for this instant version, but equal quantities of condensed milk and milk can be substituted or you can reduce a litre of full fat milk to the desired consistency
3.  You can make sugar syrup and soak the fried breads in it for a while. I avoided it as the bread turns soggy and moreover it turns too sweet.





In a bowl, mix together mango puree,



....evaporated milk,



...chopped nuts,



...cardamom powder & rose water. Mix well and keep aside.



     Heat ghee in a pan and shallow fry the bread slices till golden in colour.
 Drain and keep aside.




While serving - Pour some mango rabri on the serving plate. Then 
                         neatly arrange the fried bread slices in a row over it. Spoon the 
                         remaining rabri over the bread slices and garnish with remaining 
                         nuts, mango cubes, saffron and a pinch of cardamom powder.














Moong Dal Bahar (Split Green Gram Lentil Curry)


          This is an easy and a delicious lentil curry that can be enjoyed with jeera rice, pulao, Plain Biryani or any form of Indian bread. The cream added to the end product adds to the flavour and gives a smooth texture to this recipe. Do try this recipe and serve on special occasions. For this, please check for a step by step method with pictures to prepare this delicacy.





  • 1/2 cup split moong dal (green gram)
  • 2 tbsp. ghee
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, grated
  • 2 green chilies, chopped
  • 1 sprig curry leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tomato, chopped
  • 2-3 tbsp. raw mango, chopped
  • 2-3 tbsp. cream
  • coriander leaves, fried onions, fresh red chilies, curry leaves & few drops of cream to garnish (opt)





          Pressure cook the lentil in 1 1/2 cups water for 4-5 whistles. Whisk and keep aside. Heat ghee in a pan and temper with cumin seeds. Saute for a few seconds.

          Add the onion, ginger, garlic, green chilies and curry leaves. Fry on a medium flame till light brown.

          Now add the turmeric powder and salt. Mix well and add the tomatoes and mango pieces. Fry till they are mashed up nicely.

          Add the boiled dal and give it a stir. Simmer for 2-3 minutes. Add the cream and combine everything well. 

          Continue to simmer for another minute and switch off the flame. Serve, garnished with coriander leaves, fried onions, curry leaves, fresh red chilies and few drops of cream.  Enjoy with plain steamed rice, jeera rice, plain biryani or any form of Indian bread.




                          Heat ghee in a pan and temper with cumin seeds. Saute for a few
                          seconds.





                         Add the onion, ginger, garlic, green chilies and curry leaves. Fry
                         on a medium flame till light brown.



                                Now add the turmeric powder and salt. Mix well.




                     Add the tomatoes & mango pieces. Fry till they are mashed up nicely.




                               Add the boiled dal and give it a stir. Simmer for 2-3 minutes. 




                                Add the cream and combine everything well. 



                   Serve, garnished with coriander leaves, fried onions, curry leaves, fresh red 
                   chilies and few drops of cream. Enjoy with plain steamed rice, jeera rice, plain
                   biryani or any form of Indian bread.










Sunday, 29 May 2016

Chingri Narkel Fry (Prawn Coconut Fry - Bengali Style)


          This is my version of a dry prawn stir fry with lots of fresh coconut and roasted panch phoron. It can be enjoyed with any form of rice and Indian bread. But I like to have mine with plain steamed rice and with a dash of lime. This is an absolute delicacy to be relished. Please check for a step by step guide with pictures to prepare this delicacy.






  • 250 gms. prawns
  • 2 tbsp. mustard oil 
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 dry red chilies
  • 2 bay leaves
  • 1 tsp. panch phoron (equal quantities of fennel, fenugreek, mustard, cumin & nigella seeds)
  • 2 onions, chopped
  • 2-3 cloves garlic, chopped
  • 1 tsp. ginger, finely chopped
  • 2 tbsp. raw mango, chopped
  • 2-3 green chilies, slit
  • 1 cup fresh grated coconut
  • 1 tbsp. panch phoron, dry roasted
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice (opt)

marination-
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. ginger-garlic paste
  • 1 tbsp. vinegar
  • 1/2 tsp. roasted cumin powder
  • 1 tbsp.mustard oil






          Marinate the prawns with all the ingredients mentioned under marination for 15-20 minutes. Grind the coconut and the roasted panch phoron without any water. Keep aside.

          Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and panch phoron. Saute for a few seconds.

          Add the onion, ginger, garlic and raw mango. Fry till light brown. Then add the marinated prawns and stir fry for 2-3 minutes on a medium flame till dry.

          Add the ground coconut paste and green chilies. Check for seasoning. Saute for 2-3 minutes more. 

          When done, add coriander leaves and lime juice. Give it a stir and switch off the flame. Serve with plain steamed rice, jeera rice or chapattis.





                Marinate the prawns with all the ingredients mentioned under marination for 
                15-20 minutes. 








Grind the coconut and the roasted panch phoron without any water.



Heat oil in a pan and temper with bay leaves, dry red chilies, 
                         cinnamon, cardamoms, cloves and panch phoron. Saute for a few 
                         seconds.




Add the onion, ginger, garlic and raw mango. Fry till light brown.



Then add the marinated prawns and stir fry for 2-3 minutes on a 
medium flame till dry.



Add the ground coconut paste and green chilies. Check for seasoning.
                       Saute for 2-3 minutes more. 




When done, add coriander leaves and lime juice. Give it a stir and
                       switch off the flame. 



                               Serve with plain steamed rice, jeera rice or chapattis.












Saturday, 28 May 2016

Kulfa Saag Chicken - Hyderabadi / Telangana Style


          The combination of both kulfa greens and chicken makes for a very delicious dish that can be relished with kulcha, naan, tandoori roti, plain khushka biryani or jeera rice. Kulfa saag is similar to methi (fenugreek) leaves and is slightly sour in taste. 

          There are many traditional Hyderabadi recipes prepared with Kulfa saag, combined with lentils, onion, tomatoes or mutton. So today I decided to try out with chicken and the end product turned out really yummy. So please check for a step by step method with pictures to prepare it.








  • 600 gms chicken on bones, curry cut
  • 2-3 bunches of kulfa (purslane leaves), chopped
  • 3 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 2 onions, chopped
  • 1-2 sprigs curry leaves
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. red chili powder or to taste
  • 4-5 fresh red chilies






          Heat 1 1/2 tbsp. oil and fry the chicken till light golden in colour. Drain and keep aside. Heat remaining oil and temper with mustard seeds and cumin seeds.

          After it stops spluttering, add the asafoetida, followed by the onions and curry leaves. Fry till light brown. Add the ginger-garlic paste and saute for a few seconds more.

          Now add the tomatoes, salt to taste, turmeric powder and red chili powder. Stir fry till it is mashed. Then add the greens, chilies and the fried chicken.

          Mix everything well and continue to cook, covered on a low flame. Keep stirring at intervals and sprinkle some water if necessary. 

          When the chicken turns soft, switch off the flame and serve with naan, kulcha, tandori roti, plain Biryani, jeera rice or pulao.





                              Pick only the leaves and the tender twigs. Wash well and drain.




                   Heat 1 1/2 tbsp. oil and fry the chicken till light golden in colour. Drain and 
                    keep aside. 




             Heat remaining oil and temper with mustard seeds and cumin seeds. After it stops                            spluttering, add the asafoetida, followed by the onions and curry leaves. Fry till 
             light brown. 




                               Add the ginger-garlic paste and saute for a few seconds more.





                Now add the tomatoes, salt to taste, turmeric powder and red chili powder. Stir 
                fry till it is mashed. 




                                Then add the greens, chilies and the fried chicken.




                Mix everything well and continue to cook, covered on a low flame. Keep stirring
                at intervals and sprinkle some water if necessary. 








               When the chicken turns soft, switch off the flame and serve with naan, kulcha, 
               tandoori roti, plain Biryani, jeera rice or pulao.












Friday, 27 May 2016

Skewered Kuzhi Paniyaram (South Indian Breakfast)


          Kuzhi Paniyaram is a traditional South Indian breakfast, especially popular in Tamilnadu. In simple words they are fried idli / dumplings made from leftover idli dosa batter. They are prepared in a special mould called chetti.

           In this recipe I added a tempering of mustard seeds, asafoetida, urad dal and curry leaves to the batter before making these delicious small bites. They are relished with coconut chutney and sambar. It can be packed as a lunch box meal too. So check for a step by step method with pictures to prepare it.





  • 3-4 cups idli / dosa batter
  • 1 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. split urad dal
  • 1/4 tsp. asafoetida
  • 1-2 sprigs curry leaves, chopped
  • oil as required to grease
  • coconut chutney & sambar to serve





          Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, add the urad dal, curry leaves and asafoetida. Saute for a few seconds. Pour this tempering on the batter and mix well.

          Heat the paniyaram chatti and grease well. Drop spoonfuls of the batter in it and cook, covered on a low flame till one side is well browned. 

          Flip it over and cook the other side too till done. Drain on a kitchen towel and serve them hot with coconut chutney and sambar.

          



                     Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, 
                     add the urad dal, curry leaves and asafoetida. Saute for a few seconds.
                     Pour this tempering on the batter and mix well.





                  Heat the paniyaram chatti and grease well. Drop spoonfuls of the batter in 
                  it and cook, covered on a low flame till one side is well browned. 





                               Flip it over and cook the other side too till done.




Drain on a kitchen towel.



                               Serve them hot with coconut chutney and sambar.











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