Matar Paneer Madra (Green Peas-Cottage Cheese Curry - Himachali Style)

 

            Madra is one of the signature dishes of Himachal Pradesh. It is a very nutritious dish where boiled chickpeas are cooked in a thick and creamy yoghurt based gravy called chana madra. It is truly a vegetarian delight with no onion, garlic or ginger. It is generally served during festivals, marriage or any special occasions. 

            So check out my version of a fusion style madra recipe prepared with paneer and green peas. Very simple to prepare, it tastes absolutely yummy. You can enjoy it with any form of rice or Indian bread for a nice weekend lunch / dinner.

• 1/2 cup green peas 
• 1 & 1/2 cups paneer cubes 
• 1 tbsp. mustard oil
• 1 tbsp. ghee 
• 2 bay leaves
• 2-3 cardamoms
• 1" cinnamon stick
• 3-4 cloves
• 1 mace
• 1/4 tsp. asafetida (Hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 cup yoghurt
• 1 tsp. gram flour
• 2 green chilies, slit
• 1/2 tsp. kasuri methi, crushed (opt)
• 1 tbsp. coriander leave, chopped

          Whisk the yoghurt and gram flour and keep aside. Mix all the dry spices along with some water to form a paste. Keep aside.

          Heat oil and ghee in a pan and temper with bay leaves, cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida. Sauté for a few seconds. 

          Add the spice paste and sauté till the oil separates. Now add the whisked yoghurt and salt. 

          Keep stirring continuously on a low flame till the gravy slightly thickens. Now add the frozen green peas, paneer cubes, green chilies and kasuri methi. 

          Simmer for 2 minutes and switch off the flame. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Malabar Spinach Thoran (kerala style)

 

         Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a quick recipe and mildly spiced. You can prepare this dry stir fry dish with veggies like carrot, cabbage, beetroot, raw banana, okra or any greens by following the same method. 

          So let me share a Thoran recipe prepared with Malabar Spinach. I cooked in coconut oil for an authentic touch and flavour. Almost similar to Poriyal recipe from Tamil Nadu, it can be relished as one of the items in a Sadya meal or as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. So check out the step by step pictorial recipe to prepare this delicacy.

• 2-3 cups Malabar Spinach, washed, drained & chopped
• 2 tbsp. coconut oil
• 1-2 dry red chilies
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder

To Grind - 

• 1/2 cup fresh coconut
• 1 tsp. cumin seeds
• 2-3 garlic cloves 
• 2 green chilies

         Grind the coconut, cumin seeds, green chilies and garlic coarsely and keep aside. 

         Heat oil in a pan and temper with dry red chilies and mustard seeds. Sauté for a few seconds.

         Now add the onion and curry leaves. Stir fry till light brown. Add the chopped greens, salt and turmeric powder. Mix well and and cook, covered till done. 

          Now add the ground coconut paste and give it a toss. Stir fry for a minute. Enjoy as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.

                                  Heat oil & temper with dry red chilies & mustard seeds. 

 Now add the onion and garlic. Stir fry till light brown.

                    Add the chopped greens, salt & turmeric powder. Cook, covered till done. 

                                  Add the ground coconut paste and give it a toss. 

                    Enjoy as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.

Kancha Aam diye Potoler Chorchori ( Parwal Curry with Raw Mango - Bengali Style)

 

           Here is a yummy, tangy and a mustardy flavored parwal (pointed gourd) curry that is bursting with flavors. It is a simple dish without any tempering. Just mix everything and slow cook to perfection. I have added some chopped raw mangoes for the tanginess and also added some mustard paste for a bit of pungency. You can relish with hot steamed rice or as a side dish with chapattis. So check out the step by step pictorial guide to prepare it.

• 8-10 Parwals (Pointed gourd), scraped & sliced lengthwise
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 2-3 green chilies, chopped
• 1 onion, chopped
• 3-4 tbsp. raw mango, grated
• 2 tbsp. mustard paste
• 2-3 tbsp. coriander leaves, chopped

          In a bowl, mix together all the above mentioned ingredients (except coriander leaves). Cover and keep aside for 25-30 minutes.

          Heat a pan and transfer the parwal mix to it. Cover and cook on a very low flame till done and till the parwals turns soft. 

          Keep stirring at intervals and sprinkle water as and when needed to keep it moist. When done, add the coriander leaves and give it a stir. Serve this chorchori with hot steamed rice or chapattis.

Mourola Macher Bati Chorchori

 

          This is a traditional Bengali style fish curry. Bati means a bowl and Chorchori, typically refers to a mixed veg curry. In this recipe, I have used Mourola Maach, which is a small river water fish also called Mola Carplet. So the name of the dish means fish steam cooked in a bowl with a lid or in a steel tiffin box. Sometimes, it is also cooked, covered in a kadai / wok on a low flame. 

          This is a very old recipe, that is simple, easy to cook and equally yummy. It is a semi-dry recipe and is cooked in mustard oil. In case of unavailability, You can substitute it with anchovies or prawns. So check out the step by step pictorial recipe to prepare my version of this Bong delicacy.

• 200 gms. Mourola Fish, cleaned & rinsed well
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• 2 green chilies, slit
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 1 tomato, sliced
• 1 small potato, thinly sliced lengthwise
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 2 tbsp. mustard paste
• 2 tbsp. coriander leaves, chopped

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

           In a large bowl, mix all the ingredients nicely. 

           Add the marinated fish and 2-3 tbsp. water. Combine everything well gently.

           Transfer the contents into a steel tiffin box and close with the lid securely.

           Take a kadai / pan and pour some water in it and bring it to a boil. 

           Keep a stand in it and over it place the sealed tiffin box on it. Cover with a lid and cook on a low flame for 25-30 minutes.

           Let it cool down, before removing the lid. Gently give it a stir and serve with hot steamed rice for a nice weekend lunch.

          

         

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

                                  In a large bowl, mix all the ingredients nicely. 

                          Add the marinated fish & 2-3 tbsp. water. Mix everything well gently.

                     Transfer the contents into a steel tiffin box & close with the lid securely.

                      Take a kadai / pan & pour some water in it. Bring it to a boil. Keep a 

                      stand in it & over it place the sealed tiffin box on it. Cover with a lid 

                      and cook on a low flame for 25-30 minutes.

                                  Let it cool down, before removing the lid. 

          

                      Gently give it a stir & serve with hot steamed rice for a nice weekend lunch.

Bengali Aloo Dum (Potato Curry - Bong style)

          Bengali Aloo Dum (Potato Curry) and Luchi (pooris) is an all time favorite and a typical breakfast menu in most Bengali homes. It is also popular during special occasions and festivals. Small baby potatoes are best suited for this recipe. They are boiled, sautéed and cooked in a lip smacking onion-tomato gravy. 

          There are many versions to this popular dish. Some prefer to cook it without onion and garlic. This is called 'Niramish Aloo Dum'. Just like most Bengali recipes, Aloo Dum is cooked in mustard oil for an authentic touch and flavour. In whatever way it is prepared, it simply tastes divine. So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

• 300 gms. small baby potatoes
• 3 tbsp. mustard oil
• 2 bay leaves
• 1 dry red chili
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tomato, pureed
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

          Pressure cook the potatoes in enough water for 2-3 whistles or till tender. Drain and peel the skin. keep aside. 

          In a small bowl, mix together ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder and some water to form a paste. Keep aside.
 
          Heat 1 tbsp. oil in a pan / kadai and sauté the potatoes till light brown. Keep aside. Heat remaining oil and temper with the bay leaf, dry red chili, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Then add the onion and sauté till light brown. Add the ground paste and continue to fry on a low flame till the oil separates. 

          Now add the tomato puree and sauté till the oil starts to leave the sides of the pan. 

          Add the boiled potatoes and mix well so that it coats with the masala. Add 1 cup water, salt and green chilies. Cover and simmer for 4-5 minutes or till you get the desired consistency.

         When done, add garam masala and ghee. Mix well and Switch off the flame. Keep it covered for 2-3 minutes. 

          Garnish with coriander leaves and serve as a side dish with poori, paratha, chapatti, pulao or steamed rice.

                            Heat 1 tbsp. oil and sauté the potatoes till light brown. Keep aside. 

                        Heat remaining oil & temper with bay leaf, dry red chili, cinnamon, 

                        cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

                                 Then add the onion and sauté till light brown. 

                       Add the ground paste & stir fry on a low flame till the oil separates. 

                      Add tomato puree & sauté till the oil starts to leave the sides of the pan. 

                         Add the boiled potatoes & mix well so that it coats with the masala. 

                         Add 1 cup water, salt & green chilies. Cover & simmer for 4-5 minutes 

                         or till you get the desired consistency.

                      When done, add garam masala & ghee. Mix well & Switch off the flame. 

                      Keep it covered for 2-3 minutes. 

                                   Garnish with coriander leaves.

                        Serve as a side dish with poori, paratha, chapatti, pulao or steamed rice.