Aam Shorshe Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-mustard-coconut gravy. My all time favorite, this dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

             I always opt for this simple recipe whenever I need something quick as prawns being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the prawns and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

         Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. However, you may try with Pomfret or Bhetki too. So Happy Cooking!!!

• 250 gms. prawns, cleaned & deveined
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 2-3 green chilies
• salt to taste 
• 1/2 tsp. turmeric powder 
• 1 tbsp. mustard oil
• 2 tbsp. fresh grated coconut 
• 2-3 garlic cloves 
• 1 small raw mango, roughly chopped
• 2-3 tbsp. coriander leaves, chopped
• extra 1-2 green chilies (opt)

      

          Grind the chilies, mustard, garlic, raw mango and coconut to a smooth paste. 

          In a bowl, mix the paste along with the prawns, mustard oil, coriander leaves, salt and turmeric powder. Place 1-2 green chilies on the top if you wish.

          Transfer the contents to a steel container with a lid. Pour some water in a pan and place the closed steel container over it. 

          Cover the pan and steam cook for 10-15 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

                   Mix the ground paste with the prawns, mustard oil, coriander leaves,

                   salt and turmeric powder. Place 1-2 green chilies on the top if you wish.

                         Transfer the contents to a steel container with a lid. Pour some water 

                         in a pan and place the closed steel container over it. 

                                 Cover the pan and steam cook for 10-15 minutes. 

While serving, drizzle some extra mustard oil if you wish & serve with 

hot steamed rice. 

Mutton Keema Matar Spaghetti

 

            Enjoy this yummy Spicy Mutton Keema Matar Spaghetti - my style. It is just perfect for a light dinner. In fact, it can be enjoyed anytime of the day. It is a non-messy one-pot quick meal and can be had as it is without any accompaniment. 

          You can just add some red chili flakes for some extra spiciness. So dish out this fusion spaghetti dish when you crave for something satisfying apart from the usual stuff you keep having. This comfort meal can do wonders to lift up your spirit. 

• 300 gms. mutton keema / mince, washed well & drained
• 150 gms. spaghetti
• 1 tbsp. oil
• 2 tbsp. butter
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, deseeded & chopped
• 1 tbsp. tomato paste
• 1-2 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. cumin powder-coriander powder
• 1 tsp. garam masala powder
• salt to taste 
• 1 tsp. mint, chopped

          Boil the spaghetti till al dente as per instructions. Drain and keep aside. (Reserve some of the water). 

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the keema and combine well. Cook on a high flame for 2-3 minutes. Add the tomatoes and tomato paste. Give it a stir and cook, covered till almost dry.

          Add 1 cup water, salt and cook, covered on a low flame till the gravy is thick to a desired consistency.

          To serve, place the strained spaghetti on a serving plate and spoon the prepared keema gravy over it. 

          Garnish with chopped mint and enjoy this great comfort food anytime of the day. 

                

                              

                 

Achari Paneer Tikka Masala

 

           Paneer Tikka Masala is a yummy and flavorful Paneer gravy dish found in most of the Indian restaurants and dhabas. This is a vegetarian version of the universally popular chicken tikka masala. It literally translates to marinated grilled cottage cheese in a spicy tomato-yoghurt based gravy. 

          However, I gave a slight twist to the recipe by adding some homemade grated mango pickle masala for some achari flavour. I made use of some yoghurt instead of cream, to give a healthy touch to some extent. This is a soul satisfying comfort food, a weekend menu and a great party recipe too. You can enjoy it with butter naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani for a nice satisfying meal. 

          Paneer is traditionally grilled in a tandoor (clay oven) for an amazing smoky flavour. However, it can also be oven / pan grilled as the best alternative. For a smoky flavour, place a live charcoal on a foil in the centre of the finished product and pour some ghee / oil. Cover it immediately for 4-5 minutes to get the same tandoor style effect. 

        Every individual / restaurant have their own special way of preparing it and this is my version of this yummy Punjabi style paneer curry. It is native to the Indian State of Punjab, that is now universally popular. So do give it a try and enjoy with your loved ones.

Achari Paneer Tikka - 

• 200 gms. paneer cubes
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. mustard oil
• 2 tbsp. yoghurt
• 1 tsp. lemon juice
• 1 tbsp. besan (gram flour)
• 1 tsp. ginger-garlic paste
• 1 tbsp. oil to grease

Paneer Tikka Masala Gravy - 

• Pan Grilled Paneer cubes
• 2 tbsp. oil
• 1 tbsp. butter
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, deseeded & chopped
• 1-2 tsp. homemade mango pickle masala
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 tbsp. yoghurt, beaten
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. coriander leaves, chopped

Achari Paneer Tikka - 

          
          Marinate the paneer cubes with the above mentioned ingredients, preferably overnight. 

          Heat a pan / grill pan and grease well. Transfer the marinated paneer cubes and grill on both sides till well browned. Keep aside.





Paneer Tikka Masala Gravy - 

           Heat oil and butter in a pan and stir fry the onion till light brown. Add the ginger-garlic paste and sauté till the raw smell is gone. 

          Now add the chopped tomatoes and the mango pickle. Sauté till the tomatoes are mashed. Then add all the dry spices mixed with some water. Fry till the oil separates. Keep aside to cool.

         Then blend in a mixi jar and transfer the contents back to the pan. Add the leftover marinade, kasuri methi and the yoghurt. 

          Give it a stir and simmer, covered, till the gravy comes to a desired consistency. When done, switch of the flame. 

          To serve, transfer the gravy to a serving dish and arrange the pan-grilled paneer cubes over it. 

          Garnish with coriander leaves and a drizzle of some beaten yoghurt. Serve this yummy restaurant style Achari Paneer Tikka Masala with butter naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani.

Goan Mutton Recheado / Red Mutton Curry

 

          Check out this delicious Mutton Recheado or Red Mutton Curry - Goan style, that I prepared using the spicy and tangy Goan special Recheado Masala. I also added a potato, my personal favorite to this mutton curry. However, it is purely optional. 

          This dish came out super yummy and is a must try recipe for any special occasions. You can enjoy it with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. It also goes well with dosa, appam or idiyappam. So check out a pictorial recipe to prepare this mutton curry.

          Goan Recheado masala is typically used as a stuffing or to marinate seafood. However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. 

          It is both fiery and tangy. Kashmiri red chilies and vinegar are used to make this paste. If you wish to tone down the spiciness, then deseed the chilies before grinding. This masala is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

• 400 gms. mutton with bones, cleaned, washed & drained
• Recheado masala (check below for the recipe)
• 1/4 cup yoghurt, well beaten
• 2-3 tbsp. oil
• 1 potato, cut into half
• 1 onion, chopped
• salt to taste (opt)
• 1-2 tbsp. coriander leaves, chopped

          Marinate the mutton with the spice paste and yoghurt for 5-6 hours or overnight.

          Heat oil in a pan and sauté the potato till light brown. Drain and keep aside. 

          To the same pan, add the onion and stir fry till light brown. 

          Then add the marinated mutton and cook, covered, on a low flame till almost dry.

          Add 1 cup water, fried potato and salt if needed . Pressure cook for 15-20 minutes or till the meat turns tender.

          Switch off the flame and transfer the contents to a serving dish. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

                         Marinate the mutton with the spice paste for 5-6 hours or overnight.

                   Heat oil in a pan & stir fry the potato till light brown. Drain & keep aside. 

                                  To the same pan, add the onion and sauté till light brown. 

                    Add the marinated mutton & cook, covered, on a low flame till almost dry.

                                  Add 1 cup water, salt if needed and ......

                 ....the fried potato. Pressure cook for 15-20 min. or till the meat turns tender.

                    Garnish with coriander leaves & serve with steamed rice, jeera rice, pulao, 

                    plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish 

                    with dosa, appam or idiyappam. 

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

Dal Palak Khichdi

 

          This is Khichdi (porridge) with a twist. I made use of mixed lentils and some spinach for a great alternative to our common khichdi recipe. It is a satisfying comfort food that is both healthy and nutritious. This simple, quick and easy to make dish provides a good dose of  protein, vitamins, calcium and iron, required for a well balance meal. 

          I chopped the spinach instead of blending it, as I like it this way. However, it can be added in the pureed form too. You can enjoy it anytime of the day with papad / chips and pickle / lime juice. So check out the step by step pictorial recipe to prepare this yummy one pot meal. 

          Khichdi, as we all know, is a one-pot meal with lentils and rice cooked together. This traditional dish is very commonly prepared in many Indian households. Each state has it's own particular version in regards to tempering and seasonings. 

           The lentils used also differs accordingly. At times veggies and some greens are added depending on individual preference to make them more healthy. 

  

          Khichdi is considered as a light meal and is ideal for kids and convalescing people. You can adjust the consistency according to your preference by adding less or more water. 

• 1/3 cup mixed dal / lentils 
• 1/3 cup rice
• 2 cups spinach, chopped
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste 
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander leaves, chopped

Tempering -

• 1 tbsp. ghee
• 3-4 dry red chilies
• 1 tsp. cumin seeds  

          Soak the lentils and the rice for 2-3 hours. Then wash well and drain. Mix the ginger-garlic paste and all the dry spices with some water and keep aside.

          Heat oil in a pressure cooker and sauté the onions till light brown. Then add the spice paste and cook till the oil separates.

         Now add the lentils and rice and give it a stir. Sauté for a minute. Add the chopped spinach, salt to taste and 3 cups hot water. Mix well and pressure cook for 4-5 whistles. 

          For the tempering - Heat ghee in a small pan and temper with red chilies and cumin seeds. Sauté for a few seconds and switch off the flame. 

          Pour this tempering over the prepared khichdi and serve with papad / chips and some pickle for a comfort meal. 

                            Heat oil in a pressure cooker and sauté the onion till light brown.

                                  Then add the spice paste and cook till the oil separates.

                                 Add the lentils and rice and give it a stir. Sauté for a minute. 

                                  Add the chopped spinach, salt to taste .....

                                 ....... & 3 cups hot water. Mix well.

                                  Pressure cook for 4-5 whistles. 

                          For the tempering - Heat ghee in a small pan and temper with red chilies

                          and cumin seeds. Sauté for a few seconds and switch off the flame. 

                                 Pour this tempering over the prepared khichdi.

                    Serve with papad / chips and some pickle for a comfort meal. 

Prawn Spaghetti with South Indian Flavour

 

          Time to indulge in this yummy Indo-Italian treat of Spicy Prawn Spaghetti with some South Indian flavour. I gave a twist to a normal spaghetti dish by adding some sambar powder and curry leaves along with other ingredients. It turned out really yummy. 

          You can add some red chili flakes for extra spiciness. It is a nice comfort meal when you crave for something satisfying apart from the usual stuff you keep having. So this light meal can do wonders to lift up your spirit. 

• 150-200 gms. spaghetti
• 10-12 prawns, cleaned, deveined & washed
• 2 tbsp. oil
• 1 tbsp. butter
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, blanched, deseeded & chopped
• 1 tbsp. tomato paste
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1/4 tsp. turmeric powder
• 1 tsp. coriander powder
• salt to taste
• coriander leaves, red chili flakes & fresh grated coconut to garnish

          Boil the spaghetti till al dente as per instructions. Drain and keep aside. (Reserve some of the water). 

          Make a paste of ginger-garlic and all the dry spices along with some water. Keep aside. 

          Heat oil and butter in a pan. Temper with mustard seeds, cumin seeds and asafoetida. Add the onion and curry leaves. Sauté till translucent. Now add the prawns and stir fry for a minute.

          Add in the spice paste and cook till the raw smell is gone. Then add the chopped tomatoes and tomato paste. Cook, covered for 2 minutes. 

          Now time to add in the drained spaghetti and some of the reserved liquid. Give it a toss so that it combines well with the masala. 

          Switch off the flame and garnish with chopped coriander leaves, fresh grated coconut and some red chili flakes for some extra spiciness if you wish.