This is a mish mash of veggies and Pui Shaag (Malabar Spinach) cooked with prawns in a Bong style. For a vegetarian version, substitute the prawns with fried vadi (dried lentil dumplings) and it will taste just as yummy. As greens contain a lot of iron, vitamins and calcium, it is recommended to include in our daily diet.
A little bit of mustard oil along with kasundi (Bengali mustard sauce) added to the end product gives this dish an authentic Bong touch. It is best relished with hot steamed rice. So check out the step by step pictorial recipe to prepare this yummy and simple homemade style curry.
- 3-4 long stems of Pui Shaag / Malabar spinach
- 1/2 cup prawns, cleaned & deveined
- 1-2 long eggplant, cut lengthwise
- 8-10 broad beans, cut into half
- 1 med. radish, cut lengthwise
- 3 tbsp. mustard oil
- 1 tsp. panch phoron (equal quantities of fennel, mustard, cumin, fenugreek & nigella (kalonji) seeds
- 1 dry red chili
- 2 bay leaves
- 2 green chilies, slit
- 1" ginger, grated
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. roasted cumin powder
- 1 tsp. roasted coriander powder
- 1 tbsp. mustard paste (kasundi)
- 1 tbsp. mustard oil (opt)
Wash the leaves well under running water and drain. Chop them along with the tender stems. keep aside.
Heat mustard oil in a pan and fry the prawns for a minute. Keep aside. Temper the same oil with panch phoron, bay leaves, red chili and green chili. Sauté for a few seconds.
Then add the chopped veggies, followed by the ginger and all the dry spices (except salt). Stir fry till light brown.
Now add the chopped greens and salt. Mix well and cook, covered till half done. Add the fried prawns and continue to cook till done and all the moisture has evaporated.
Add the mustard paste and mustard oil. Give it a stir and switch off the flame. Serve with hot steamed rice for a comfort Bong meal.
Note -
You can also add potatoes and pumpkin. I skipped them for health reason...
Heat mustard oil & fry prawns for a minute. Keep aside.
Temper same oil with panch phoron, bay leaves, red chili & green chili.
Sauté for a few seconds.
Then add the chopped veggies.
Add ginger & all dry spices (except salt). Sauté till light brown.
Add greens & salt. Mix well & cook, covered till half done.
Add fried prawns & cook till done & all the moisture has evaporated.
Add the mustard paste and .....
...... mustard oil. Give it a stir and switch off the flame.
Serve with hot steamed rice for a comfort Bong meal.
This healthy Avocado soup is packed with essential nutrients. The rich creamy texture of the avocado gives this soup a smooth finish. It is a much needed comfort meal of the day that will keep you satiated for long. You can enjoy this one-pot wonder hot or at room temperature.
It is a very easy recipe that can be relished just as it is, with some bread sticks / croutons or as a light meal with some grilled stuff. So check the step by step pictorial recipe to prepare it.
- 1 Avocado, pitted & sliced
- 2 tbsp. olive oil
- 1 onion chopped
- 1 tsp. garlic, chopped
- 1 tsp. roasted coriander powder
- 1/2 tsp. roasted cumin powder
- salt to taste
- handful of coriander-mint leaves, roughly chopped
- 2 & 1/2 cups stock
- 2 tbsp. fried onion (opt)
- lime wedges
Heat olive oil in a pan and saute the onion and garlic till it turns translucent. Then add the sliced avocado and all the dry spices. Give it a stir.
Add the stock and the coriander-mint leaves. Cover and simmer for 4-5 minutes. Switch off the flame and keep aside to cool down.
Blend into a puree and heat through. Then serve with a garnish of fried onion and a dash of lime for a healthy one-pot meal anytime of the day.
Heat olive oil & saute onion & garlic till it turns translucent.
Add sliced avocado & all dry spices. Give it a stir.
Add stock and coriander-mint leaves.
Cover & simmer for 4-5 minutes. Switch off the flame & keep aside to cool
down. Blend into a puree & heat through.
Serve with a garnish of fried onion & a dash of lime for a healthy one-pot
meal anytime of the day.
This is a very easy, simple and a healthy Dawoodi Bohri style dessert. It is a mix of rice, yoghurt, milk, milk powder / khoya, coconut, sugar and other toppings of dry fruits, dry rose petals, etc. It is a traditional dessert that is prepared during Eid celebration or other special occasions. In easy terms it is sweetened curd rice. You can prepare this yummy and unique dessert well in advance and enjoy it chilled with garnishing of your choice.
- 1/2 cup Basmati rice, soaked for 3-4 hours
- 1 & 1/2 cups water
- 1/2 cup milk
- 1/4 cup milk powder
- sugar to taste
- 1 cup yoghurt
- 1/2 cup fresh grated coconut
- 1 tsp. kewra water
- 1/4 tsp. cardamom powder
- pinch of saffron
- 2-3 tbsp. chopped pistachios / mixed nuts
- 2-3 tbsp. raisins, soaked & drained
- 2-3 tbsp. dry rose petals
- 2-3 tbsp. tutti frutti
- mint leaves to garnish
In a saucepan, bring the rice and water to a boil. Then simmer on a low flame till it is cooked well and the water has almost dried up.
Now add the milk, milk powder and sugar to taste. Mix everything well and continue to simmer till the sugar is dissolved and the rice is soft and mushy. Set aside to cool completely.
Add the yogurt, coconut, cardamom powder, saffron and kewra water. Mix everything well and refrigerate till use. Serve, garnished with pistachios, raisins, dry rose petals, tutti frutti and mint.
Aloo Matar Paneer needs no introduction. This Potato-Green Peas-Cottage Cheese curry is a classic Punjabi vegetarian dish which is a very popular menu in any Indian restaurant. It can be prepared in many ways. So this is my version of this yummy recipe. It is a perfect side dish to any form of rice or Indian bread. You can make it dry or with gravy depending on your personal preference. So check out an easy step by step pictorial recipe to prepare it.
- 100 gms. paneer cubes
- 1 potato, cubed
- 1 cup green peas (I used frozen peas)
- 2 tbsp. oil
- 2 tbsp. ghee
- 2 bay leaves
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1 tbsp. tomato paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tbsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1/2 cup yoghurt, well beaten
- 1 tsp. kasuri methi, crushed
- 1 tbsp. coriander leaves, chopped
- 1 tbsp. fresh cream
Heat oil in a pan and sauté the potatoes and the paneer cubes, separately till slightly brown in colour. Drain and keep aside.
Mix the ginger-garlic paste, tomato paste and all the dry spices with some water and keep aside for 10 minutes.
To the remaining oil add ghee and temper with the cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.
Add the onion and stir fry till light brown. Add the spice paste and stir till the oil separates. Now time to add the beaten yoghurt and kasuri methi. Mix everything well and sauté for 2 minutes.
Add the potatoes and combine well. Cover and simmer for 1-2 minutes. Add 3/4 cup water, fried paneer and the green peas. Cover and simmer for 4-5 minutes.
When done, switch off the flame and garnish with coriander leaves. Drizzle the cream and serve with any form of rice or Indian bread.
Heat oil & sauté the potatoes and....
..... paneer cubes, separately till slightly brown in colour. Keep aside.
To the remaining oil add ghee & temper with cumin seeds, bay leaves,
cinnamon, cardamoms & cloves. Sauté few seconds.
Add onion & stir fry till light brown.
Add spice paste & stir till the oil separates.
Add beaten yoghurt & kasuri methi. Mix well & sauté for 2 min.
Add potatoes & mix well. Cover & simmer for 1-2 minutes.
Add 3/4 cup water, fried paneer & green peas. Cover & simmer for 4-5 min.
When done, switch off the flame & garnish with coriander leaves.
Drizzle cream & serve with any form of rice or Indian bread.
This is a typical Sindhi style masala paratha made of whole wheat flour. It is quite a popular breakfast that is wholesome, absolutely simple and easy to prepare. Koki is generally enjoyed hot with pickle and yoghurt. Besides, it can be relished anytime of the day for a quick meal. So check the step by step pictorial recipe to prepare it.
Few basic ingredients and seasonings available in the kitchen are needed to make these flat breads. It has a unique way of cooking (which I skipped for want of time) as it is rolled and cooked twice to get a perfect texture.
These Koki parathas can be packed for a lunch box meal or as an after-school snack. They are also a great option for picnics and travel as they are quite filling.
- 1 & 1/2 cups whole wheat flour
- 1 onion, chopped
- 2 green chilies, chopped
- 1 tsp. ginger, grated
- 2-3 tbsp. coriander leaves, chopped
- 1 tbsp. anardana, whole / crushed
- pinch of salt
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. carom seeds (ajwain)
- 1 tbsp. oil to knead
- 3-4 tbsp. oil / ghee to shallow fry
In a large bowl, mix all the above mentioned ingredients (except the last one) and knead into a tight dough by adding required quantity of water. Cover and keep aside for 30 minutes.
Divide into 5 equal portions. Roll out each portion into a circle and prick with a fork.
Heat a tawa / griddle and fry the Koki parathas, one at a time, on both sides till light golden in colour, by drizzling some oil over it and around the edges.
Transfer them to a serving plate and serve with yoghurt and pickle for a Sindhi style breakfast.
Mix all the ingredients (except the last one) & knead into a tight dough
by adding required quantity of water. Cover & keep for 30 min.
Divide into 5 equal portions.
Roll out each portion into a circle & prick with a fork.
Heat a tawa & fry Koki parathas, one at a time, on both sides till light
golden in colour, by drizzling some oil over it & around the edges.
Serve with yoghurt & pickle for a Sindhi style breakfast.
