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Wednesday, 28 February 2018

Lau Shorshe Chingri (Bottle Gourd Curry cooked with Prawns & Mustard Paste - Bengali Style)



          This is a traditional Bengali homemade style Bottle gourd curry cooked with prawns and some mustard paste. This combo is an absolute delicacy. Any Bengali will vouch for it. Bori or dried lentil dumplings can be substituted for prawns for a veg. version. 

          This recipe has minimum of spices and can be dished out in a jiffy. It especially goes very well with hot steamed rice. But one can always try it with chapati too. So check for a step by step method with pictures to prepare this simple fare.








  • 1 medium size bottle gourd, chopped
  • 8-10 large prawns
  • 2 tbsp. mustard oil
  • 1 tsp. nigella seeds (kalonji)
  • 2 green chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. mustard paste / kasundi
  • 1-2 tsp. raw mustard oil
  • 2-3 tbsp. coriander leaves, chopped








          Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and temper with nigella seeds. 

           Saute for a few seconds and then add the marinated prawns. Stir fry till they change colour. 

           Now add the chopped bottle gourd, salt, turmeric powder and green chilies. Cover and cook on a low flame till done. If required, sprinkle some water at intervals. 

          When the bottle gourd is cooked and is soft, add the mustard paste, mustard oil and coriander leaves. Mix everything well and simmer for a minute.

     Let it remain covered for 2-3 minutes and then serve with hot steamed rice or chapatis.




                    Heat oil in a pan and temper with nigella seeds. Saute for a few seconds and
                    then add the marinated prawns. Stir fry till they change colour. 




                   Add the chopped bottle gourd, salt, turmeric powder & green chilies. Cover
                   & cook on a low flame till done. If required, sprinkle some water at intervals. 



                         When the bottle gourd is cooked and is soft, add the mustard paste, 




                                mustard oil and 




                            coriander leaves. Mix everything well and simmer for a minute.



                               Let it remain covered for 2-3 minutes.




                                Serve with hot steamed rice or chapatis.











Tuesday, 27 February 2018

Quinoa Kheer / Pudding


          Try this yummy kheer / pudding with quinoa and treat your family and friends. Quinoa is a very healthy grain that contains dietary fibre, iron and protein. So it is advised to include in our diet. This kheer is very simple to make and can be flavoured according to your preference. Enjoy it hot or cold. So check for a step by step method to prepare it. 










  • 1/2 cup quinoa, soaked for 2-3 hours
  • 2 tbsp. ghee
  • 1 bay leaf
  • 2-3 green cardamoms
  • 2 cups milk
  • pinch of saffron
  • 1-2 drops of yellow food colour (opt)
  • 1/2 cup khoya
  • sugar to taste
  • pinch of salt
  • 1 tsp. chopped pistachios
  • 1 tsp. raisins
  • 1 tsp. rose water
  • pinch of cardamom powder to garnish
  • chopped nuts to garnish








           Cook the quinoa in enough water for 15 minutes or till it turns soft. Drain and keep aside. Heat ghee in a pan and add the bay leaf and cardamoms.

          Add in the drained quinoa and stir fry for 1-2 minutes. Add the milk and simmer on a low flame for 2-3 minutes.

           Add the sugar followed by the khoya, salt, saffron, pistachios and raisins. Continue to simmer till it thickens to a desired consistency.

           Switch off the flame and add the food colour and rose water. Refrigerate till serving time. Garnish with chopped nuts and cardamom powder and serve hot or cold. 





                                Heat ghee in a pan and add the bay leaf and cardamoms.



                               Add in the drained quinoa and stir fry for 1-2 minutes. 



                    Add the milk and simmer on a low flame for 2-3 minutes. Add the sugar 



                    followed by the khoya, salt, saffron, pistachios and raisins. Continue to 
                    simme till it thickens to a desired consistency.



                               Switch off the flame and add the food colour and rose water.







                    Refrigerate till serving time. Garnish with chopped nuts and cardamom
                    powder and serve hot or cold. 











Shalgam Methi Bhaji (Turnip Fenugreek Leaves Stir Fry)


          Aloo Methi is quite a popular dish made at home and also served in many North Indian restaurants. So how about substituting potatoes with turnip? Besides, greens are full of iron and helps in eliminating any inflammation in the body. So it is advisable to include it in our daily diet. 

           So here is a simple, easy and a quick side dish of fenugreek leaves cooked with turnip. This is my version and I cooked it in mustard oil with a tempering of panch phoron. A very nice combo that goes well with plain steamed rice or chapatis. 








  • 2 turnips / shalgam, cut lengthwise
  • 1-2 bunches methi / fenugreek leaves, washed, drained and cut
  • 2 tbsp. mustard oil
  • 1 tsp. panch phoron
  • 1/4 tsp. asafoetida
  • 2 green chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder





           Heat oil in a pan and temper with panch phoron. Saute for a few seconds and add the asafoetida, followed by the turnip. Stir fry for 4-5 minutes on a medium flame.

           Add the greens, green chilies, salt and turmeric powder. Mix everything well and continue to saute till done. Switch off the flame and serve as a side dish with plain steamed rice or chapatis. 
          


















Foxtail Millet Fried Rice


           This amazing grain is diabetic and heart friendly as it contains a lot of antioxidants. It helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and is a good substitute to rice and wheat. So it is recommended to include it in our daily diet. Many delicious dishes can be prepare with it. 

            So let me share a simple fried rice in my style. Add a various assorted and your favourite veggies to make it more nutritious. It may be had as it is or with raita. Besides having for breakfast, they can be packed as a lunch box meal or served as an evening snack too. So check for a step by step method with pictures to prepare it. 








  • 1/2 cup foxtail millet, soaked for 2-3 hours
  • 3/4 cup mixed veggies (beans, carrot, peas, etc. chopped)
  • 2 tbsp. ghee
  • 1 tbsp. oil
  • 1-2 dry red chilies
  • 1 tsp. mustard seeds
  • 1 tsp. urad dal (split black gram)
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 1-2 onion, sliced
  • 1 sprig curry leaves
  • 1-2 slit green chilies
  • salt to taste
  • 1 tsp. lime juice
  • 1 tbsp. chopped coriander leaves 





           Bring sufficient quantity of water and 1/2 tsp. salt to ta boil Add the soaked and drained millet and cook on a medium flame till soft. Drain and keep aside to cool. 

            Heat oil and ghee in a pan. Temper with mustard seeds and dry red chilies. After it stops spluttering, add the urad dal, ginger and garlic. Saute for a few seconds.

           Then add the onion, curry leaves and green chilies. Continue to stir fry till light brown. Add all the chopped veggies and salt.

            Mix well and cook, covered on a low flame till all the veggies are soft. Add the millet and combine everything well. Saute for 1-2 minutes and switch off the flame. 

            Add a dash of lime and garnish with coriander leaves. Serve as it is or with raita. 




                     Bring sufficient quantity of water & 1/2 tsp. salt to ta boil Add the soaked
                     & drained millet and cook on a medium flame till soft. Drain & keep aside
                     to cool. 



                     Heat oil and ghee in a pan. Temper with mustard seeds and dry red chilies. 
                     After it stops spluttering, add the urad dal, ginger and garlic. Saute for a
                     few seconds.



                     Then add the onion, curry leaves and green chilies. Continue to stir fry till 
                      light brown. 




                    Add all the chopped veggies and salt. Mix well and cook, covered on a low
                    flame till all the veggies are soft. 



                   Add the millet & combine everything well. Saute for 1-2 minutes & switch
                   off the flame. 



                               Add a dash of lime & garnish with coriander leaves. 



                          Serve as it is or with raita. 















Monday, 26 February 2018

Lau Ilish (Hilsa Fish cooked with Bottle Gourd - Bengali Style)


           Hilsa, being a very popular fish among the Bengali crowd, is made into many types of delectable dishes. So here is a very traditional delicacy where bottle gourd is cooked along with the fish. Minimum of spices are required and it is then relished only with steamed rice. In the absence of Hilsa, you can go ahead and try it with any other fresh river water fish. Fish head too can be made use of instead. So check for a step by step method to prepare it.








  • 2-3 pieces of Hilsa fish 
  • 250 gms. bottle gourd, sliced
  • 1 potato, cut lengthwise
  • 2-3 tbsp. mustard oil
  • 1 tsp. nigella seeds (kalonji)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder 
  • 2 green chilies, slit
  • 1 tsp. raw mustard oil
  • 1 tsp. coriander leaves, chopped








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

          Temper the same oil with nigella seeds. Add the potatoes and fry till light brown. Then add the sliced bottle gourd, green chilies, salt, turmeric powder and cumin powder. 

          Mix everything well and cook, covered on a low flame for 2-3 minutes. Add 1 cup water and continue to simmer till the gourd turns soft. 

          Now add the fried fish and raw mustard oil. Mix well and simmer for a minute more. Switch off the flame and garnish with coriander leaves. Serve with hot steamed rice for a sumptuous lunch. 




                     Temper the oil with nigella seeds. Add the potatoes and fry till light brown.



                               Then add the sliced bottle gourd, 




                     green chilies, salt, turmeric powder and cumin powder. Mix everything well 
                     and cook, covered on a low flame for 2-3 minutes. 



                           Add 1 cup water and continue to simmer till the gourd turns soft. 




                    Add the fried fish & raw mustard oil. Mix well & simmer for a minute more




                               Switch off the flame and garnish with coriander leaves. 






                               Serve with hot steamed rice for a sumptuous lunch. 












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