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Monday, 14 January 2019

Pepe Shukto (Papaya Curry - Bengali Style)


          Shukto in general is a traditional Bengali cuisine and a great comfort food for most Bengalis. It is considered as a delicacy. No menu is complete without this dish. It can be cooked with a medley of veggies, with or without bitter gourd. It is served with hot steamed rice at the beginning of a full course meal. 

           There are many versions to preparing Shukto. So let me share Raw Papaya Shukto, that is considered to have a cooling effect on the tummy. It is a simple preparation with minimal of spices and is tempered with Bengali five spice - panch phoron. So do give it a try and will be pleased to hear from you. 








  • 1 medium size papaya, chopped
  • 8-10 bori / vadi (dried lentil dumplings)
  • 2 tbsp. mustard oil
  • 2 bay leaves 
  • 1-2 dry red chilies
  • 1 tsp. panch phoron (five spice)
  • 2 green chilies, slit
  • salt to taste 
  • 1/4 tsp. turmeric powder (opt)
  • 1 tsp. roasted cumin powder
  • 1 tsp. ginger paste
  • 1 tsp. whole wheat flour
  • 1 tbsp. kasundi / mustard paste
  • 1 tsp. ghee
  • 1 tbsp. coriander leaves, chopped (opt)








          Heat oil in a pan and temper with bay leaves, red chilies and panch phoron. Saute for a few seconds. After it stops spluttering, add the vadi and fry till light brown.

           Add the chopped papaya and all the dry spices. Mix everything well and stir fry on a high flame for 2-3 minutes. 

          Add 1 cup water and green chilies. Simmer, covered till the papaya is cooked. You may add more water if not done. 

          Add the ginger paste, whole wheat flour and kasundi  mixed with 1/4 cup water. Give it a stir and simmer for a minute.

          Switch off the flame and add the ghee and coriander leaves. Serve as a side dish with plain steamed rice. 



















Moti Pulao / Pearl Pilaf


          Moti Pulao is a delectable one-pot dish that goes best with a simple raita as accompaniment. Moti means pearl, which is made of mutton / chicken mince. It can also be prepared with paneer-potato combo for a vegetarian version. 

          It is a very easy and a simple recipe that is just perfect for a lazy weekend lunch or as a party menu. It can also be packed for a lunch box meal. So do give it a try by dishing out this amazing comfort food, restaurant style.






           It is definitely a good substitute to the usual mutton / chicken biryani or pulao that we are so used to. This pulao on the other hand, is very light on the tummy with minimum of spices. Of course there are many variations to this delicacy where it is also prepared rich with lots of spices. tomato and yoghurt.









Moti (Mutton Mince Balls) -
  • 1 cup mutton keema / mince
  • 2 tbsp. fried onion
  • 2 tbsp. roasted chickpea flour
  • salt to taste
  • 1 tsp. ginger-garlic paste
  • 1/2 cup coriander & mint leaves, chopped
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. red chili powder
  • 1-2 green chilies, chopped
  • 1/4 tsp. pepper powder
  • 1 tsp. kasuri methi, crushed
  • 1 tbsp. raw papaya, grated / paste
  • 1/2 cup yoghurt 
  • oil to deep fry 

Pulao - 

  • 1 cup Basmati rice, soaked for 30 minutes
  • 2 tbsp. ghee
  • 1 tsp. shahjeera 
  • 1" cinnamon stick
  • 2 green cardamoms 
  • 4 cloves
  • 2 bay leaves
  • 1/2 javitri
  • 1 onion, sliced
  • 1 tbsp. ginger-garlic paste
  • 2-3 green chilies, slit
  • salt to taste 
  • 1 tsp. kewra water
  • 1 tsp. coriander leaves, chopped 
  • 1 tbsp. fried onion








            Moti - In a bowl, combine all the above mentioned ingredients (except oil). Divide into small equal size balls. 

          Heat oil in a pan and deep fry them till light golden in colour. Drain on a kitchen towel and keep aside.

          Pulao - Heat ghee in a pan and temper with bay leaves, cinnamon, cardamom, cloves, javitri and shahjeera. Saute for a few seconds.

          Add the onion and stir fry till light brown. Add the ginger-garlic paste and the green chilies. Saute for a minute more. 

          Add the rice and continue to saute for 2-3 minutes. Add 1 & 1/2 cups hot water, kewra water and salt. Give it a stir and arrange the moti over it. 

          Pressure cook for 4-5 minutes on a  low flame after the first whistle. When done, fluff it up with a fork and garnish with coriander leaves and fried onion. Serve with raita for a sumptuous meal. Happy Cooking !!!



















Friday, 11 January 2019

Dum Ka Keema - Hyderabadi Style


          My first try at preparing this super yummy Dum Ka Keema in a true Hyderabadi style. This amazing dish is also very popular in Pakistan. It is slow cooked to perfection with a nice smokey flavour. 

          It is absolutely a very easy recipe where you just need to marinate and simmer till done. You can enjoy it with naan, kulcha, tandoori roti, chapati, paratha or any flavoured rice. So do give it a try by following a step by step pictorial recipe to prepare this mouth watering delicacy.











  • 2 cups mutton keema / mince
  • 2 tbsp. fried onion
  • 2 tbsp. roasted chickpea flour
  • salt to taste
  • 1 tsp. ginger-garlic paste
  • 1/2 cup coriander & mint leaves, chopped
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. red chili powder
  • 1-2 green chilies, chopped
  • 1/4 tsp. pepper powder
  • 1 tbsp. raw papaya, grated / paste
  • 1/2 cup yoghurt
  • 3 tbsp. oil
  • 1 medium size live charcoal + 1 tsp. oil 

Garnishing - 

  • 1 tsp. fried onion
  • 1 tsp. coriander leaves, chopped
  • lime wedges
  • sliced onion








          In a bowl, combine all the above mentioned ingredients (except oil) and marinate overnight or for a minimum of three hours. 

          Heat oil in a pan. Add the marinated mutton and stir fry for 2-3 minutes on medium flame. Then cover and simmer on a low flame till it is cooked. Stir 1-2 times at intervals. 

           When done, switch off the flame and place a small steel bowl in the centre. Put a live charcoal and pour a tsp. of oil over it. 

          Immediately cover with a lid for 4-5 minutes. Then remove the lid and transfer the cooked keema to a serving plate. 

          Garnish with coriander leaves, fried onion, sliced onion and lime wedges. Enjoy as a side dish with naan, kulcha, tandoori roti, roti, paratha or any flavoured rice. 







                      In a bowl, combine all the above mentioned ingredients (except oil).



                      Marinate overnight or for a minimum of three hours. 




                     Heat oil in a pan. Add the marinated mutton & stir fry for 2-3 minutes on
                     medium flame. Then cover & simmer on a low flame till it is cooked. Stir
                     1-2 times at intervals. 



                     When done, switch off the flame & place a small steel bowl in the centre. 
                     Put a live charcoal and pour a tsp. of oil over it. 



                      Immediately cover with a lid for 4-5 minutes. Then remove the lid &
                      transfer the cooked keema to a serving plate. 






                     Garnish with coriander leaves, fried onion, sliced onion & lime wedges. 
                     Enjoy as a side dish with naan, kulcha, tandoori roti, roti, paratha or any 
                     flavoured rice.












Monday, 7 January 2019

Corn Kalakand


          kalakand is a traditional Indian sweet that is very popular in almost every special occasions, parties and festivals. It is very easy to prepare right in your own kitchen. Make them super easy and fast with some store bought paneer. Here in this recipe I have used Amul paneer. I have abstained from using sugar. Used some honey instead.

          So come let me share Corn Kalakand, which is a healthy version with the goodness of paneer and corn, the two main ingredients in preparing this absolutely amazing dessert. Garnish as desired and enjoy them chilled or at room temperature. So do give it a try and impress your family and friends with some homemade delicacy by checking for an easy step by step pictorial recipe.











  • 1 cup corn, boiled & blended
  • 100 gms. paneer, crumbled
  • 1 tbsp. ghee
  • 2-3 tbsp. honey
  • 1/4 tsp. cardamom powder
  • 1 tbsp. milk powder
  • 1/4 cup milk
  • pinch of saffron
  • 1 tsp. kewra water
  • 1-2 tbsp. chopped pistachios, almonds & tutti frutti













          Soak the saffron in the milk for some time and keep aside.

          Heat ghee in a pan and saute the corn till it leaves the sides of the pan.

          Add rest of the ingredients (except honey and chopped nuts).

          Continue to saute on a low flame till it all comes together into a solid lump.

          Add the honey and mix well. Switch off the flame and transfer the contents to a greased plate.

          Garnish with the chopped pistachios, almonds and tutti frutti and refrigerate for a while after it comes to room temperature. Slice as desired and enjoy.




Note - 
Credit goes to @Yuvika Pai of #FoodHub for the suggestion. 




                     You need 1 cup boiled corn.



                      100 gms. paneer, crumbled.



                      Heat ghee in a pan and saute the corn till it leaves the sides of the pan.



                      Add rest of the ingredients (except honey and chopped nuts).



                      Add the honey & mix well. Switch off the flame.



                     
                     Transfer the contents to a greased plate.







                      Garnish with the chopped pistachios, almonds & tutti frutti and refrigerate
                      for a while after it comes to room temperature. Slice as desired & enjoy.











Sunday, 6 January 2019

Mangshor Bhuna Khichuri (Mutton Khichdi / Porridge - Bengali Style)


          Besides monsoon, Khichdi can also be relished in winter season too. So here you are. winter special Bengali style Mutton Khichuri for your weekend lunch. Enjoy them with any side dish, begun bhaja (eggplant fry), aloo bhaja (Potato fry) or just with a dash of lime and papad as accompaniment. 








  • 300-400 gms. mutton with bones
  • 1/3 cup moong dal (split green gram), dry roasted
  • 1/3 cup rice
  • 1-2 potatoes, each cut into four pieces & half boiled
  • 2-3 tbsp. mustard oil 
  • 2 bay leaves
  • 2-3 dry red chilies
  • 1" cinnamon 
  • 2-3 green cardamoms 
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 1 onion, chopped 
  • 1 tsp. ginger-garlic paste
  • salt to taste 
  • 1 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 2-3 fresh green / red chilies, slit (opt)
  • 1 tsp. garam masala powder
  • 1 tbsp. ghee
  • 1 tbsp. fried onion
  • 1 tsp. coriander leaves, chopped








          Soak the rice and roasted moong dal for an hour. Keep aside. 

          Pressure cook the mutton with 2 cups water and 1/2 tsp. salt for 20 minutes on a low flame after the first whistle.

           Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds.

          Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices (except garam masala powder) mixed with some water. Combine everything well and saute till dry.

          Add the soaked rice and dal and stir fry for 2 minutes. Add the cooked mutton along with the stock and bring it to a boil. Cook, covered on a low fame, 

          When half done, add the fried potatoes. green chilies, salt and 1 cup more hot water. Continue to cook till the water has been absorbed and the rice-lentil are well cooked. 

          Add the garam masala powder and ghee. Give it a stir and switch off the flame. Keep it covered for some time. 

          Garnish with coriander leaves and fried onion. Serve with begun Bhaja (eggplant fry), papad, few green chilies and lime wedges.




                     Heat oil in a pan and fry the potatoes till light brown. Drain & keep aside. 
                    Temper the same oil with bay leaves, dry red chilies, cinnamon, cardamoms,
                    cloves and cumin seeds. Saute for a few seconds.




                      Add the onion and fry till light brown. 




                     Add the ginger-garlic paste & all the dry spices (except garam masala 
                     powder) mixed with some water. Combine everything well & saute till dry.



                     Add the soaked rice & dal and stir fry for 2 minutes. 




                     Add the cooked mutton along with the stock & bring it to a boil. Cook,
                     covered on a low fame, 



                      When half done, add the fried potatoes. green chilies, salt & 1 cup more
                      hot water. Continue to cook till the water has been absorbed & the rice-
                      lentil are well cooked. 



                      Add the garam masala powder & ghee. Give it a stir and switch off the
                      flame. Keep it covered for some time. 







                      Garnish with coriander leaves and fried onion.



                       Serve with begun Bhaja (eggplant fry), papad, few green chilies and
                       lime wedges.












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