Featured post

Friday, 21 September 2018

Idiyappam Urad Dal Pakora


           This can be a perfect party appetizer. Made from some leftover Idiyappam (string hoppers) and ground urad dal. My first try and they came out absolutely yummy. So go ahead and give it a try and surprise your loved ones. Serve along with tomato sauce, green chutney, mayo or hummus. They can also be relished as a side dish with dal chawal, curd rice or sambar rice. 








  • 1 cup leftover Idiyappam
  • 1/4 cup split urad dal (black gram) soaked for 3-4 hours
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili flakes
  • 1 tsp. ginger, grated
  • 1 small onion, finely chopped
  • 2-3 tbsp. coriander roots, chopped
  • 1 tsp. kasuri methi, crushed
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. asafoetida
  • pinch of baking soda
  • oil to deep fry









          Grind the soaked dal with very little water into a paste. Mix together all the ingredients (except oil) and keep aside for 5-10 minutes.

          Heat oil in a pan and drop spoonfuls of the batter. Fry on a medium flame till golden in colour. Drain on a kitchen towel and serve with tomato sauce, chutney, mayo or hummus.



















Fish Head Pulao (Muri Ghonto - Bengali Style)


          If you are a fish head lover and a bit of an adventurous type, then go ahead and try this fish head pulao. It is a one pot meal that can be relished just as it is, with some sliced onion (opt) and lemon wedges. You need nothing else. I have used Hilsa (Ilish Maach) fish head but you can try with any other fish head too. 

           This is a traditional Bengali homemade delicacy of fish head cooked with rice. It is a very delicious dish which no Bengali who is a fish lover will deny. The addition of ghee at the end gives a very good flavour and aroma which is simply irresistible. So check for a step by step pictorial recipe. 


         



  • 1 fish head, cut into half
  • 1 cup rice, soaked for 30 minutes
  • 1 medium potato, cubed
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tbsp. red chili powder 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1/2 tsp. cumin seeds
  • 2 bay leaves
  • 1-2 dry red chilies
  • 4 tbsp. mustard oil
  • 1 tsp. ghee 
  • 1 tsp. coriander leaves, chopped





          Marinate the fish head with a pinch of salt and turmeric powder for 5-10 minutes. In a small bowl, mix together ginger-garlic paste and all the dry spices with some water. keep aside. 

          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Then fry the fish head till golden in colour. Drain and keep aside. 

          Temper the same oil with bay leaves, red chilies, cumin seeds, cinnamon, cardamoms and cloves.

          Add the onion and fry till golden brown. Add the spice paste and saute till the oil separates.

          Add the drained rice and fry for 2 minutes. Arrange the fried potatoes and the fish head. Pour 1 & 3/4 cups water and ghee. Pressure cook for 2 whistles.

          When done, fluff it up with a fork and serve, garnished with coriander leaves. 




Note - You may crush the fish head as you cook, but I preferred to keep it whole. 




                     Heat oil in a pan and fry the potatoes and the fish head separately till 
                     golden in colour. Drain and keep aside. 



                      Temper the same oil with bay leaves, red chilies, cumin seeds, cinnamon, 
                      cardamoms and cloves. Add onion and fry till golden brown.



                     Add the spice paste and saute till the oil separates.




                      Add the drained rice and fry for 2 minutes. 




                     Arrange the fried potatoes and the fish head. Pour 1 & 3/4 cups water 
                     and ghee. Pressure cook for 2 whistles.






                   When done, fluff it up with a fork & serve, garnished with coriander leaves. 












Thursday, 20 September 2018

Pasta Kadhi



           Kadhi (spiced yogurt) is very popular in most North Indian homes. They differ from one region to the other in regard to the usage of ingredients. It is made with or without some pakoras dipped in it. Kadhi being my personal favourite, I keep experimenting. 

          I wanted to do something new and interesting. So made the usual kadhi with some boiled pasta thrown in. It turned out very yummy. Relish as it is like a soup or with jeera rice, plain biryani, pulao, plain steamed rice or chapati. 











  • 1/2 cup yoghurt
  • 1/2 cup pasta, boiled al dente
  • 3 cups water
  • 2 tbsp. besan (chickpea flour)
  • 1 tsp. ginger-green chili paste
  • 1/4 tsp. turmeric powder
  • 1 tsp. kasuri methi, crushed
  • 1/2 tsp. roasted cumin powder
  • salt to taste
  • 1-2 tbsp. ghee
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • pinch of red chili flakes
  • 1 tsp. coriander leaves, chopped








           Whisk together yoghurt, water, besan, ginger-green chili paste and all the dry spices till smooth. 

           Heat ghee and temper with cumin seeds and asafoetida. Add the yoghurt mix and bring it to a boil. 

          Simmer on low flame, by stirring at intervals till it turns slightly thick in texture. Add the pasta and simmer for a minute more. 

          Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and chili flakes. 

           Relish as it is like a soup or with jeera rice, plain biryani, pulao, plain steamed rice or chapati. 





















Wednesday, 19 September 2018

Pasta Frittata - Indo Italian Style


          Frittata is basically an Italian omelette with eggs, veggies, meat, herbs and other seasonings in it. So here is my version of an Indo-Italian style Frittata with eggs, Pasta, Indian spices and few mixed veggies thrown in. 

          This is a super quick dish when you are running out of time. It can be enjoyed for breakfast, as a snack or for lunch / dinner. You can also pack for a lunch box meal too. So check for a step by step pictorial recipe.









  • 4 eggs
  • 2 tbsp. cheese, grated
  • 1/2 cup pasta, boiled al dente
  • 1/2 cup chopped mixed veggies (carrot, peas, beans, red cabbage, etc.)
  • 2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • 1 tsp. sesame seeds
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. kasuri methi, crushed
  • 1/2 tsp. red chili flakes
  • 1 tsp. flaxseed
  • 1 tbsp. fresh grated coconut
  • 1 tsp. coriander leaves, chopped









          In a bowl, whisk together eggs, cheese, red chili flakes, kasuri methi and flaxseed. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Then add the onion, ginger and green chilies. Saute till light brown.

          Now add the chopped veggies, sesame seed and all the dry spices. Mix well and add some water. Cover and cook till the veggies turns soft.

          Spread the boiled pasta and then pour the egg mix over it. Cover and cook on a low flame till one side is done. 

          Carefully flip it over and cook the other side too. Transfer to a serving plate and cut as desired. Serve, garnished with fresh grated coconut and coriander leaves. 




                      Whisk together eggs, cheese, red chili flakes, kasuri methi & flaxseed. 




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



                     Then add the onion, ginger and green chilies. Saute till light brown.




                      Add the chopped veggies, sesame seed and all the dry spices. Mix well 
                      and add some water. Cover and cook till the veggies turns soft.



                     Spread the boiled pasta.



                     Then pour the egg mix over it.




                      Cover and cook on a low flame till one side is done. Flip it over and cook 
                      the other side too. 



                     Transfer to a serving plate and cut as desired. 



                            Serve, garnished with fresh grated coconut and coriander leaves. 












Tuesday, 18 September 2018

Stuffed Red Cabbage Paratha


           Red cabbage is usually had as a salad, but do try it in a paratha form. It simply tastes yummy and is a healthy option to your breakfast. These cabbage parathas can be a secret treat to all, young and old alike, who are finicky about eating cabbage. Made this way, it can be relished and finished off in no time with a dollop of butter, pickles or just plain yoghurt. It is great for any lunch box meal too.












Stuffing - 


  • 1 tbsp. oil    (Makes 4-5 parathas)
  • 2 cups red cabbage, ground
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • 1 tsp. ginger, grated
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder

Paratha - 

  • 1 & 1/2 cups whole wheat flour (atta)
  • pinch of salt
  • oil to shallow fry











           Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the ginger and green chilies. Saute for few seconds.

          Add the drained cabbage and all the dry spices. continue to stir fry till the moisture has evaporated. keep aside to cool.

          Paratha - Squeeze out the juice from the ground cabbage and keep aside. In a mixing bowl, mix together flour, salt to taste and pepper powder. 

          Add required quantity of water / juice from the cabbage, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the cabbage stuffing. 

          Cover with another poori and roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tbsp. of oil on a tawa / griddle / pan and shallow fry the parathas, one at a time on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.

























Monday, 17 September 2018

Pasta & Vegetable Stew


            This yummy Kerala style hearty Pasta & Veggie Stew is a must try recipe. Very easy and healthy, it is a perfect meal to be enjoyed just as it is, with appam or idiyappam. It is in fact a one-pot wonder that can be relished as a light meal too. It is very light on the tummy and the creamy texture from the coconut milk gives it a rich and an aromatic flavour with a hint of sweetness. 











  • 1 cup pasta, boiled al dente
  • 1 cup mixed vegetables (carrot, beans, peas, potatoes, etc. ) cut lengthwise
  • 2 & 1/2  cups thin coconut milk
  • 1 cup thick coconut milk
  • 2 tbsp. coconut oil
  • 1" cinnamon stick
  • 3-4 green cardamoms
  • 4-5 cloves
  • 1-2 star anise
  • 1-2 bay leaves
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1" ginger, chopped
  • 2 fresh green chilies, slit
  • salt to taste
  • 1/4 tsp. pepper powder












          Heat oil in a pan and temper with the cinnamon, cardamoms, cloves, bay leaves and star anise. Add the ginger, onion and curry leaves. Saute till the onion is translucent.

          Then add the veggies and green chilies. Give it a mix. Add the thin coconut milk, salt and pepper. Simmer on a low flame till everything is nicely cooked.

           Add the thick coconut milk and boiled pasta. Give it a stir and bring it to a boil. Switch off the flame. Garnish with a pinch of pepper powder and serve just as it is, with appam or idiyappam.



















Related Posts Plugin for WordPress, Blogger...