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Monday, 19 February 2018

Mulo Bata (Radish Chutney - Bengali Style)


          A far cry from all the restaurant style food, this humble veggie can be made into a lip smacking yummy side dish. It is almost a lost and a forgotten recipe that the new generation is not much aware of. It is an extremely easy, simple and a quick recipe that consists of all the flavours infused in it. 

          This homemade delicacy has minimum of spices and is sauteed in mustard oil for that authentic touch. It tastes simply awesome with plain steamed rice. But you may also try it with chapati or as a spread on parathas.








  • 3-4 radish
  • 2 green chilies
  • 3-4 garlic cloves
  • handful of coriander roots (opt)
  • 2 tbsp. + 1 tsp. mustard oil
  • 1 tsp. nigella seeds (kalonji)
  • salt to taste
  • 1/2 tsp. turmeric powder









          Blend the radish, green chilies, garlic and coriander roots into a fine paste. Heat 2 tbsp. oil in a pan and temper with the nigella seeds. Saute for a few seconds. 

          Add the ground paste, salt and turmeric powder. Saute on a low flame till all the moisture is dried up. 

          Switch off the flame and add the remaining mustard oil. Give it a stir and serve with plain steamed rice or as a side dish with chapati. 




















Chingri Posto Bata (Prawns Poppy Seeds Chutney - Bengali Style)


           In my quest to discover some traditional and lost recipes, I came across this simple and  yummy recipe of fried prawns that are ground to a paste along with poppy seeds, coconut, mustard seeds, etc. It is then sauteed in mustard oil for an authentic Bengali flavour.  

          So all prawn lovers, go for it. Just try this rustic style no-frills recipe and I'm sure you'll gonna love this amazing and unique dish. The best way is to have it with only plain steamed rice, but you may also try having it with chapati.





  • 1/2 cup poppy seeds
  • 1 tbsp. mustard seeds
  • 1 cup prawns, cleaned & deveined
  • 2 tbsp. mustard oil
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 2 green chilies
  • 1/4 cup fresh grated coconut
  • 1 tsp. nigella seeds (kalonji)





          Grind together poppy seeds, mustard seeds, prawns, 1 tbsp. mustard oil, salt, turmeric powder, coconut and green chilies to a fine paste.

          Heat the remaining oil and temper with the kalonji. Saute for a few seconds and then add the ground paste. Stir fry on a low flame till dry. Serve with hot steamed rice.
















Sunday, 18 February 2018

Tofu Butter Masala


          Tofu is rich in protein and calcium. It lowers cholesterol level, makes the bones stronger and increases blood circulation. So here is a yummy side dish that is so easy and simple to make. It is an absolute delicacy and is also a perfect party dish. 

          Tofu chunks are slightly sauteed and then simmered in a onion-tomato-coconut gravy. A healthy substitute to paneer (cottage cheese), it can be served with jeera rice, pulao, plain biryani, naan, tandoori roti, kulcha or just plain chapati. 





  • 200 gms. tofu, cubed
  • 3 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1-2 onion, roughly chopped
  • 3-4 garlic cloves
  • 1" ginger
  • 1 tomato
  • 1/4 cup coconut
  • 1-2 tbsp. red chili powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 1 tsp. kasuri methi, crushed
  • 1-2 tbsp. butter
  • 3-4 tbsp. coriander leaves, chopped






          Grind the onion, ginger, garlic, tomatoes and coconut with little water into a smooth paste. Keep aside. 

          Heat oil in a pan and fry the the tofu till light brown in colour. Drain and keep aside. Temper the same oil with cumin seeds and asafoetida.

          Add the ground paste and saute till the oil separates. Now add all the dry spices and mix well. Add the fried tofu, kasuri methi and 1/2 cup water. 

          Cover and simmer for 4-5 minutes on a low flame. Switch off the flame and add the butter and coriander leaves. 

          Mix everything well and keep it covered for 2-3 minutes. Serve as a side dish with any form of rice or Indian bread. 
















Friday, 9 February 2018

Raw Papaya Soup


          Raw Papaya is very healthy as it beats diabetes, aids in weight loss, improves digestion and helps beat constipation among other benefits. On the other hand coconut milk also helps to beat diabetes, improves digestion, relieves constipation and also helps in lowering blood pressure and cholesterol. 

          So here is a light and a comforting soup made of both raw papaya and coconut milk. This hearty one-pot meal can be enjoyed as a winter soup just as it is or with some croutons. Some days when you need something very simple and easy, this soup is the solution for you, to dish out. 








  • 1 medium size raw papaya, thinly sliced 
  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • 1-2 bay leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1 tsp. fennel powder
  • 1-2 green chilies, slit
  • 1 tsp. sugar (opt)
  • 2 cups thin coconut milk
  • 1/2 cup thick coconut milk
  • 1/2 tsp. pepper powder or to taste
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee
  • 1 tbsp. coriander leaves, chopped






          Heat oil in a pan. Temper with cumin seeds and bay leaves. Saute for a few seconds and then add the papaya, salt, turmeric powder, sugar, cumin powder, fennel powder and green chilies.

          Stir fry for 1-2 minutes. Add the thin coconut milk and pepper powder. Cover and simmer on a low flame till the papaya turns soft. 

          Switch off the flame and add the thick coconut milk, garam masala powder and ghee. Mix well and leave it covered for 4-5 minutes. Garnish with coriander leaves and serve.

















Wednesday, 7 February 2018

Chicken Kosha (Bengali Style Chicken Curry)


       
          Chicken Kosha is just as delicious as the classic Bengali Mutton Kosha. Kosha means frying the marinated chicken on a low flame till dry before adding the water. It is a dry preparation and it is so comforting to have it along with some luchi (poori). 

          You just don't need anything else to satiate your hunger and to give you full satisfaction. It can also be served with rice, pulao or any other Indian bread. So check for a step by step guide with pictures to prepare it.

 






  • 500 gms. chicken with bones, curry cut
  • 2 onion, sliced
  • 1" ginger, sliced
  • 3-4 garlic cloves, sliced
  • 1 cup yogurt, beaten
  • 2 tbsp. kashmiri red chili powder
  • salt to taste
  • 1 tsp. garam masala powder
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 1/2 cup fried onions
  • 1 tsp. ghee
  • 3 tbsp. oil
  • 1 tsp. coriander leaves, chopped








          Heat 1 tbsp. oil in a pan and fry the onion, ginger and garlic till light brown. Keep aside to cool down and then grind to a fine paste.

          Marinate the chicken with a pinch of salt and red chili powder for 10 minutes. Heat remaining oil in a pan and fry the chicken pieces till light brown.

         Add the onion paste and 1/2 cup water. Mix well and cook, covered on a low flame for 5-10 minutes.

          Add the yogurt, salt, red chili powder, coriander powder and cumin powder. Mix well and simmer further till the chicken turns soft. 

          When done, add the garam masala powder and ghee. Give it a stir and switch off the flame. Keep it covered for 5 minutes. 

          Garnish with fried onions and coriander leaves. Serve as a side dish with any form of rice or Indian bread.


       

                    Marinate the chicken with a pinch of salt and red chili powder for 10 min. 
                    Heat remaining oil and fry the chicken pieces till light brown.




                               Add the onion paste and 





                    1/2 cup water. Mix well and cook, covered on a low flame for 5-10 min.




                  Add the yogurt, salt, red chili powder, coriander powder and cumin powder. 
                  Mix well and simmer further till the chicken turns soft. 





                When done, add the garam masala powder and ghee. Give it a stir and switch
                 off the flame. Keep it covered for 5 minutes. 



                    Garnish with fried onions and coriander leaves. Serve as a side dish with any
                    form of rice or Indian bread.










Tuesday, 6 February 2018

Gosht ka Halwa / Mutton Pudding


          Ever heard of a dessert made of mutton? It is almost a lost recipe now. Sounds unique but actually it turns out very delicious. I came across this interesting never-heard-before-recipe in one of the cookery shows and so decided to give it a try. 

          The end product was like any other halwa / pudding that is generally made, but far more yummier. I bet no one will be able to guess the core ingredient. So go ahead and give this exotic dessert a try by checking for a step by step guide with picture to prepare it. 
         












  • 200 gms. mutton mince
  • 1 cup milk
  • 3 tbsp. + 1 tbsp. ghee
  • 1 tsp. cardamoms
  • 1/2 cup khoya (milk solids)
  • 1/4 cup cashew nut powder
  • 1/4 tsp. cardamom powder
  • 3 tbsp. sugar or to taste
  • pinch of saffron
  • 1 tsp. rose water
  • 2 tbsp. chopped nuts to garnish









          Wash the mince 3-4 times, preferably under running water. Boil 4 times with a pinch of salt and few cardamoms. When cool, discard the cardamoms and blend along with 1/4 cup milk into a smooth paste.

          Heat 3 tbsp. ghee in a non-stick pan stir fry the mince paste along with 3-4 cardamoms on a low flame till light brown. Add the remaining milk and saffron. Keep simmering for 2-3 minutes.

          Now add the sugar and cardamom powder and continue to simmer, by stirring continuously. Add the cashew nut powder and khoya.

          Mix everything well and stir fry till it turns thick and starts to leave the sides of the pan. Add the remaining ghee and give it a stir. 

          Switch off the flame and add the rose water. Transfer to a serving plate and refrigerate for some time. Garnish with the chopped nuts and enjoy as and when desired. 




                     Heat 3 tbsp. ghee in a non-stick pan stir fry the mince paste along with 3-4                                       cardamoms on a low flame till light brown. 




                         Add the remaining milk and saffron. Keep simmering for 2-3 minutes.



                  Add the sugar and cardamom powder and continue to simmer, by stirring 
                  continuously. 



                               Add the cashew nut powder and khoya.




                   Mix everything well and stir fry till it turns thick and starts to leave the sides 
                   of the pan. Add the remaining ghee and give it a stir. Switch off the flame and
                   add the rose water. 






                    Transfer to a serving plate and refrigerate for some time. Garnish with the
                    chopped nuts and enjoy as and when desired. 











Saturday, 3 February 2018

Rara Gosht / Mutton - Himachali Style



          This is a delicious Himachali style mutton curry. It is quite a unique dish as both mutton pieces and keema (mince) are cooked together. Not sure how the name came about, but it is a must try recipe. 

           The flavour comes from the freshly ground spices that goes into making this dish. It can be enjoyed with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati. So check for a step by step guide with pictures to prepare it.











  • 500 gms. mutton with bones, washed & drained
  • 1 cup mutton mince, washed & drained
  • 3 tbsp. oil
  • 2-3 onions, sliced
  • 1 tbsp. ginger-garlic paste
  • 1-2 tomatoes, chopped
  • 1 tsp. turmeric powder
  • 1-2 tbsp. red chili powder
  • 2 tbsp. ground masala
  • pinch of nutmeg powder
  • salt to taste
  • 1 tbsp. ghee
  • 2-3 tbsp. coriander leaves, chopped

Dry roast & grind - 
  • 2 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1-2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1/2 mace
  • 1/2 tsp. whole peppercorns









          Heat oil in a pan and saute the onions till light brown. Add the mutton and stir fry till they turn a slight brownish in colour.

          Now add the ginger-garlic paste and saute for a minute. Then add in the tomatoes. Cover and cook till it is mashed.

          Add in all the dry spices and give it a stir, followed by the mince. Mix everything well and cook, covered till the moisture dries up.

          Add 1 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Bring it back to the pan and simmer for 1-2 minutes. switch off the flame and add the ghee and coriander leaves.

          Mix well and keep it covered for 5 minutes. Serve with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan, tandoori roti or just plain chapati. 





                               Dry roast and grind the whole spices.



                                Heat oil in a pan and saute the onions till light brown. 



                         Add the mutton and stir fry till they turn a slight brownish in colour.



                               Now add the ginger-garlic paste and saute for a minute. 



                               Then add in the tomatoes. Cover and cook till it is mashed.



                               Add in all the dry spices and give it a stir, 



                     followed by the mince. Mix everything well and cook, covered till dry.
                      


                      Add 1/2 - 1 cup water and pressure cook for 20-25 minutes on a low flame
                      after the first whistle. 



                     Bring it back to the pan and simmer for 1-2 minutes. switch off the flame
                     and add the ghee and coriander leaves.  Mix well & cover for 5 minutes. 






                    Serve with plain steamed rice, pulao, jeera rice, plain biryani, kulcha, naan,
                    tandoori roti or just plain chapati. 











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