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Thursday, 30 August 2018

Rajma (Kidney Beans) Prawn Curry


          Rajma is very popular in the Northern regions of India, especially Punjab and is a favourite menu in all restaurants and dhabas across the country and worldwide. Now how about the usual Rajma Masala in a non-veg avatar? 

          I added some sauteed prawns and it turned out simply yummy. Try pairing it with any form of rice, tandoori roti, naan or any Indian bread, accompanied with some sliced onion, green chilies and lime wedges.





  • 1 cup Rajma (kidney beans), soaked overnight
  • 2-3 tbsp. urad dal (Black gram lentil), soaked for 2-3 hours
  • 1 cup prawns, cleaned
  • 3 tbsp. oil
  • 2-3 green cardamoms
  • 1" cinnamon stick
  • 4-5 cloves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. kitchen king masala / garam masala
  • salt to taste
  • 1 tsp. ghee
  • 1 tsp. coriander leaves





          Pressure cook the rajma and urad dal in 2 cups water for 7-8 minutes on low flame after the first whistle. Keep aside. Heat oil in a pan and fry the prawns till they change colour. Drain and keep aside.

          Temper the same oil with cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown. 

          Now add the ginger-garlic paste, tomato paste and all the powdered spices mixed with some water. Saute till the oil separates.

          Add the boiled rajma and the fried prawns. Simmer on a low flame for 2-3 minutes. Adjust water according to the gravy desired. 

          When done, add ghee and switch off the flame. Garnish with coriander leaves and serve with either plain steamed rice, jeera rice, pulao or any kind of Indian bread.


















Sooji / Semolina Dhokla


          Dhokla is a traditional Gujarati snack that can be prepared with either gram flour or semolina. This is the latter version. These simple, easy and healthy to make steamed delicacy are just perfect as evening tea-time snacks or for breakfast. Enjoy them as it is or with some green chutney as accompaniment. They are not only wholesome but can be packed as a lunch box meal too. 


         







Dhokla - 

  • 1/2 cup sooji / semolina
  • 1 cup yoghurt
  • 2 tbsp. oil
  • 1 tsp. ginger-green chili paste
  • salt to taste
  • 1/4 tsps. turmeric powder
  • 1 tsp. sugar
  • 1/2 tsp. roasted cumin powder
  • 1 tsp. eno fruit salt

Tempering - 

  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • 1/2 tsp. red chili powder (opt)

Garnishing - 

  • 1 tsp. coriander leaves, chopped
  • 1 tsp. fresh grated coconut










          In a large bowl, mix together all the ingredients (except eno fruit salt) mentioned under Dhokla. Add required quantity of water and set aside for 10 minutes. 

          Add more water if required to form a batter of pouring consistency. Be sure that there are no lumps. 

          Just before steaming, add the eno fruit salt and give it a stir. Pour into a greased container / plate and steam for 15-20 minutes on a medium to low flame. Set aside to cool and then flip it on a serving dish. Cut into pieces as desired. 

           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add rest of the ingredients and switch off the flame.

           Pour this tempering over the prepared dhokla. Serve, garnished with chopped coriander leaves and fresh grated coconut. 
























Tuesday, 28 August 2018

Gulkand (Rose Petals Preserve)


          Gulkand (Rose petals jam/ preserve) comes handy when you have to add some flavor to your sweet dishes. So make this instant version at home and store in an airtight container for later use. 

          Add to your lassi, halwa, shrikhand, kulfi. phirni, kheer, smoothie, pudding, ice cream, etc. and take them to another level. Gulkand has many health benefits and is also treated as a medicine to treat various ailments.









  • 3 cups rose petals
  • 1 cup sugar
  • 1-2 tbsp. honey
  • 1/4 tsp. cardamom powder






          Rinse the petals and let it dry. Transfer it to pan along with the sugar. Stir on a medium flame till the sugar melts. Add the honey and cardamom powder.

          Continue to simmer by stirring continuously till the moisture is absorbed. Switch off the flame and let it cool down, before storing in a clean jar for later use. 

























Sunday, 26 August 2018

Beetroot Idli


           Idlis are steamed rice cakes that is a very common South Indian breakfast. They can be made with different flavours. Do try these delicious Idlis with the goodness of beetroot. They are not only healthy but also visually appealing. They can be served any time of the day along with coconut chutney and sambar.





  • 1/2 kg. Idli batter
  • 1 small beetroot, pureed
  • oil to grease the idli moulds
  • coconut chutney & sambar to serve





          Mix the beetroot puree with the idli batter and keep aside. 

          Pour spoonfuls of the batter into greased idli moulds.

          Steam for 15-17 minutes. Allow it to cool for sometime. Then demould them and serve with coconut chutney and sambar.
















Hilsa Fish Curry - South Indian Fusion Style


          This recipe is so unique that you need to try atleast once to believe. Hilsa - The most favourite fish among the Bengalis is usually prepared using mustard paste in a traditional manner. But how about giving it a new makeover and preparing it in a South Indian fusion style?

           Came across this amazing dish in one of the cookery shows and so decided to give it a try. It was just awesome and a total hit at my place. It was something different from the usual way of cooking and a total surprise package. This delicacy goes well with only plain steamed rice. So check for a step by step pictorial recipe to prepare it. 

   Hilsa - The most favourite fish among the Bengalis is usually prepared using mustard paste in a traditional manner. But how about giving it a new makeover and preparing it in a South Indian fusion style? This surprise package is ideal for a Diwali / kitty / or dinner party.












  • 4-5 pieces of Hilsa Fish
  • 2-3 tbsp. oil
  • 2-3 dry red chilies
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1 onion, chopped
  • 1" ginger, chopped
  • 2-3 garlic cloves, chopped
  • 1-2 sprig curry leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. red chili powder
  • 2 green chilies, slit
  • 2-3 tbsp. fresh grated coconut
  • 2-3 tbsp. coriander leaves, chopped











          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. 

          Heat oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the onion, ginger, garlic, asafoetida and curry leaves. Saute till light brown. 

          Add all the sry spices and give it a stir. Now add the marinated fish and green chilies. Cover and cook on a low flame for 4-5 minutes. Turn the fish halfway through.

          Add the fresh coconut and cook, covered for another 2 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with plain steamed rice. 




                      Marinate the fish with a pinch of salt & turmeric powder for 10 minutes. 



                      Heat oil in a pan and temper with dry red chilies and mustard seeds. 




                      After it stops spluttering, add the onion, ginger, garlic, asafoetida and 
                      curry leaves. Saute till light brown. 



                      Add all the sry spices and give it a stir. 




                     Add the marinated fish and green chilies. Cover and cook on a low flame
                     for 4-5 minutes. Turn the fish halfway through.



                      Add the fresh coconut and cook, covered for another 2 minutes. 



When done, switch off the flame and garnish with coriander leaves.






                                Serve with plain steamed rice. 












Saturday, 25 August 2018

Masor Tenga (Assamese Style Fish Curry)


          This is a very popular and a signature dish of Assam, where fish is cooked in a tomato based gravy. 'Masor Tenga' is basically fish in a tangy gravy, where either lime juice or dried mango is also used, besides tomato, to give a tartness to the dish. Veggies like potato, bottle gourd or ridge gourd too are sometimes added to the gravy. 

           There are obviously many versions where every household has their own recipe. The gravy is simple, light and mild. Minimum of spices goes into cooking this dish and it is best relished with hot steamed rice. So check for a step by step pictorial recipe to prepare Assam's favourite delicacy.








  • 4-5 pieces of Rohu Fish
  • 3 tbsp. mustard oil
  • 1/2 tsp. fenugreek seeds 
  • 1 onion, chopped 
  • 1 tsp. ginger-garlic paste
  • 2 tomatoes, pureed
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 green chilies, slit
  • 1 tsp. lime juice
  • 1 tbsp. coriander leaves, chopped






          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat oil in a pan and fry the fish till golden in colour. Drain and keep aside.

          Temper the same oil with fenugreek seeds. Saute for a few seconds and then add the onion. Stir fry till light brown.

          Add the ginger-garlic paste, turmeric powder and green chilies. Saute for a minute and then add the tomato puree and salt. Cover and simmer for a minute more. 

          Add 1 cup water and bring it to a boil. Then add the fried fish. Cover and simmer on a medium flame for 3-4 minutes. 

           When done, add the coriander leaves and lime juice. Switch off the flame and transfer to a serving dish. Serve with hot steamed rice.





               Marinate the fish pieces with a pinch of salt & turmeric powder  for 10 minutes. 



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




                     Temper the same oil with fenugreek seeds. Saute for a few seconds and 
                      then add the onion. Stir fry till light brown. 



                      Add the ginger-garlic paste, turmeric powder and green chilies. Saute for
                      a minute. 




                     Then add the tomato puree and salt. Cover and simmer for a minute more. 



                     Add 1 cup water and bring it to a boil. Add the fried fish and simmer, covered 
                     on a medium flame for 3-4 minutes. 



                      When done, add the coriander leaves......




                       .......and lime juice. Switch off the flame and transfer to a serving dish. 





                      Serve with hot steamed rice.












Friday, 24 August 2018

Potoler Korma (Parwal / Pointed Gourd) Curry - Bengali Style


          Potoler Korma is a traditional Bengali recipe, where parwal / pointed gourd is cooked with a medley of spices in a mustard-cashew based gravy. The gravy is on the thicker side and is typically served as a main course either with any form of rice or any type of Indian bread. So check for an easy step by step pictorial recipe.








  • 8-10 potol (parwal / pointed gourd), cut lengthwise
  • 3 tbsp. +1 tsp. mustard oil
  • 1 tsp. panch phoron (Bengali five spice mix)
  • 1-2 dry red chilies
  • 2 bay leaves
  • 1 onion, chopped
  • 2-3 garlic cloves
  • 1" ginger
  • 1 tbsp. mustard seeds
  • 8-10 cashew nuts
  • 1 tbsp. fresh grated coconut
  • 1-2 green chilies
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tbsp. coriander leaves to garnish






          Grind together mustard seeds, cashew, coconut, garlic, ginger and green chilies. Keep aside.

          Heat 1 tbsp. oil and fry the parwals till light brown. Keep aside. 


          Heat 2 tbsp.  oil and temper with bay leaves, dry red chilies and panch phoron. Allow it to splutter.

          Add the onion and fry till light brown. Add the fried parwals, ground paste, salt and turmeric powder. Mix well and add 1-2 cups water.

          Bring it to a boil and simmer, covered, till the veggies are soft and the gravy turns slightly thick. 

          When done, switch off the flame. Add the remaining mustard oil and coriander leaves. Mix well and serve with rice or chapatis. 




Note - 
You can substitute cashew nut with poppy seeds. I had to skip as it is not available here.





                      Heat 1 tbsp. oil and fry the parwals till light brown. Drain and keep aside. 



                     Heat 2 tbsp. oil and temper with bay leaves, dry red chilies and panch
                     phoron. Allow it to splutter.



                     Add the onion and fry till light brown. 




                     Add the fried parwals, ground paste, salt and turmeric powder. Mix well.
                     


                     Add 1-2 cups water. Bring it to a boil and simmer, covered, till the veggies 
                     are soft and the gravy turns slightly thick. 





                      When done, switch off the flame. Add the remaining mustard oil and 
                      coriander  leaves. 





                     Serve with rice or chapatis. 












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