Rajma (Kidney Beans) Prawn Curry

          Rajma is very popular in the Northern regions of India, especially Punjab and is a favorite 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 sautéed 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. So check out the step by step pictorial recipe to prepare this fusion delicacy.

• 1 cup Rajma (kidney beans), soaked overnight
• 1 cup prawns, cleaned & deveined
• 3 tbsp. oil
• 2 bay leaves
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. garam masala
• salt to taste
• 1/2 cup yoghurt
• 1 tsp. ghee
• 1 tbsp. coriander leaves

          Pressure cook the rajma in 2 cups water for 7-8 minutes on low flame after the first whistle. Keep aside. Mix together ginger-garlic paste, tomato paste, yoghurt and all the dry spices. Keep aside.

          Heat oil in a pan and fry the prawns till they change colour. Drain and keep aside.

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

          Now add the spice paste and 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, switch off the flame. Add ghee and coriander leaves and give it a stir. Serve with either plain steamed rice, jeera rice, pulao or any kind of Indian bread.

                          Heat oil & fry prawns till they change colour. Drain & keep aside.

                  Temper same oil with bay leaves, cardamoms, cinnamon, cumin seeds & 
                  cloves. Sauté for a few seconds. 

                                Add the onion and fry till light brown. 

                                 Add the spice paste and sauté till the oil separates. 

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

                                 Add ghee and coriander leaves and give it a stir. 

                 Serve with 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. 

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. 

                        Rinse the petals and let it dry. 

                     Transfer it to pan along with sugar. Stir on a med. flame till sugar melts. 
                     Add honey & cardamom powder. Simmer by stirring continuously till 
                     moisture is absorbed. Switch off flame and let it cool down, before storing
                     in a clean jar for later use. 

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 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?

           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 the step by step pictorial recipe to prepare it. 

• 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 dry 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 fish with a pinch of salt & turmeric powder for 10 minutes. 

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

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

                       Add all the dry spices and give it a stir. 

                     Add marinated fish & green chilies. Cover & cook on 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 flame and garnish with coriander leaves.

                                Serve with plain steamed rice. 

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

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

                     Temper same oil with fenugreek seeds. Saute few seconds & add onion. 
                     Stir fry till light brown. 

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

                      Add tomato puree & salt. Cover & simmer for a minute more. 

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

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

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

                      Serve this Assamese delicacy with hot steamed rice.