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Tuesday, 30 November 2021

Sabudana Khichdi

 

            Sabudana Khichdi is very commonly prepared in many households during fasting days. It is a very popular dish made of sago, potato, roasted peanuts and few basic seasonings. However, I added few chopped veggies to make it more healthy. This is a simple breakfast dish that can also be enjoyed for brunch, snack or as a lunch box meal too. So check out the step by step pictorial recipe to prepare it.





         Sabudana. also known as Sago or Tapioca Pearls is low in fat, but rich in starch. Veggies and peanuts are added to enhance its nutritional benefits. You can add any other veggies of your choice, other than the ones I have used, to make it more healthy. Sabudana is very versatile as it can also be used to make vada, kheer or porridge.




  • 1 cup sabudana (sago)
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1 tsp. ginger, chopped
  • 1-2 green chilies, chopped
  • 1 sprig curry leaves
  • 1/2 cup chopped mixed veggies (French beans, carrot, potato & green peas)
  • salt to taste
  • 1 tsp. coriander powder
  • 1 tsp cumin powder
  • 1 tsp. lime juice
  • 2-3 tbsp. roasted peanuts
  • 1 tsp. coriander leaves, chopped






          Rinse the sabudana well. Then soak in 3/4 cup water overnight or for 6 hours. Drain and fluff it up.

          Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds.

          Then add ginger, green chilies and curry leaves. Sauté for a minute.

          Now add all the chopped veggies and cook, covered till soft. 

          Then add the soaked sabudana and salt to taste. Give it a stir.

          Add the coriander & cumin powder. Mix well and stir fry for 2 minutes.

         When done, switch off the flame and add lime juice and coriander leaves. Serve, garnished  with roasted peanuts and green chutney.



                             Soak the sabudana overnight or for 6 hours. Drain & keep aside. 



                         Heat oil in a pan & temper with cumin seeds. Sauté for a few seconds.



                                 Add ginger, green chilies & curry leaves. Sauté for a minute.



                                  Now add all the chopped veggies & cook, covered, till soft. 



                                  Then add the soaked sabudana & salt to taste. Give it a stir.



 Add the coriander & cumin powder. Mix well & stir fry for 2 minutes.



When done, add lime juice & coriander leaves. 



Serve, garnished  with roasted peanuts and green chutney.



















Thursday, 25 November 2021

Kasuri Malai Murgh

 

           Kasuri Malai Murgh is an absolutely yummy Chicken curry which is rich and creamy. It is made of yoghurt, cashew paste, cream and flavored with dry roasted kasuri methi or fenugreek leaves, the star ingredient in this recipe. 

          This aromatic dish is influenced by Mughlai cuisine and is very popular  in most of the Indian restaurants. You can enjoy this amazing side dish with naan, tandoori roti, roomali roti, jeera rice or plain biryani. This is a great party recipe and is apt for any special occasions. 







  • 700 gms. chicken, curry cut
  • 4 tbsp. oil
  • 1" cinnamon stick 
  • 3 green cardamoms 
  • 5 cloves
  • 1/2 mace
  • 2 bay leaves
  • 2 onion, chopped
  • 2 green chilies, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. pepper powder
  • salt to taste
  • 1/3 cup yoghurt, beaten
  • 2 tbsp. cashew paste
  • 3 tbsp. cream
  • 1/4 cup kasuri methi, dry roasted & crushed







          Heat oil in a pan and stir fry the chicken till light brown. Drain and keep aside. 

          Temper the same oil with bay leaves, mace, cinnamon, cardamoms and cloves. 

          Add the onion and green chilies. Sauté till light brown. Add the ginger-garlic paste and stir fry for a few seconds more. 

          Now add all the dry spices and sauté for a minute. Then add the fried chicken and give it a stir. 

          Add the beaten yoghurt and simmer, covered on a low flame for 8-10 minutes.

          Add the cashew paste and the dry roasted kasuri methi (leave 1/2 tsp. to garnish). Mix well and cook, covered for 5 minutes. 

          When done, add 2 tbsp. cream and the remaining kasuri methi. Give it a stir and switch off the flame. Cover and keep aside for 5 minutes.

          While serving, drizzle the remaining cream and serve, with naan, tandoori roti, jeera rice or plain biryani. 

          













Thursday, 11 November 2021

Tilapia Fish Fry

 

             All the Fish lovers, try out this easy and a yummy Pan fried Tilapia Fish. The marination is quite simple with all easily available ingredients. You can relish it as an appetizer, accompanied with some fried curry leaves, green chilies and lime. It can also be had as it is, along with some salad / soup for a light dinner or as a side dish with ghee rice. So check out the step by step pictorial recipe to prepare it. 






  • 1 Tilapia Fish, cleaned, washed & rinsed
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. lime juice
  • 1 tbsp. red chili powder 
  • 1 tsp. chickpea flour
  • 1 tsp. ginger-garlic paste
  • 3 tbsp. olive oil 
  • 2 sprigs curry leaves




          Make a paste with the ginger-garlic paste, lime juice, 1 tbsp. oil, chickpea flour all the dry spices and some water if required. Marinate the fish with this paste for 2-3 hours. 

          Heat remaining oil in a pan and shallow fry the marinated fish on both sides till golden in colour. Keep aside. In the same oil sauté the curry leaves till crisp. 

          Serve, garnished with the fried curry leaves, green chilies and sliced lime.


                   Marinate the fish with a paste made of ginger-garlic paste, lime juice, 1 tbsp.

                   oil, all the dry spices and some water if required for 2-3 hours. 






                   Heat remaining oil & shallow fry the marinated fish on both sides till golden 
                   in colour. Keep aside.


                                  In the same oil sauté the curry leaves till crisp. 



                    Serve, garnished with the fried curry leaves, green chilies & sliced lime.












Wednesday, 10 November 2021

Mutton Rezala

 

          This is a traditional and a very popular Bengali style fragrant Mutton curry cooked in a creamy yogurt based gravy. There are many versions to this delicacy, but the end result is simply mouth watering. With a slight aroma coming from the rose water and the nutty flavour from the almond-Cashew paste, this is surely a connoisseurs delight. 

          It is yummy and  mildly spiced. However, one thing is for sure - The taste is simply divine. Relish it with plain biryani, pulao, naan or Tandoori roti. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.






Marination - 

  • 500 gms. Mutton on bones, cubed
  • 1 tbsp. oil
  • 1 cup yoghurt
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. raw papaya paste
  • salt to taste
  • pinch of nutmeg powder
  • 1 tsp. coriander powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. pepper powder

To grind - 
  • 8-10 almonds, soaked for an hour
  • 8-10 cashews, soaked for an hour
  • 1/2 cup milk

Tempering - 

  • 2 tbsp. oil
  • 1 tbsp. ghee
  • 2 whole dry red chilies
  • 1-2 bay leaves
  • 4 green cardamoms
  • 6 cloves
  • 1" cinnamon stick
  • 1 mace

Other ingredients - 
  • 2 green chilies
  • 1 tsp. coriander leaves to garnish 






          Grind the almonds and cashews along with the milk into a paste. Keep aside.

          Marinate the mutton with all the mentioned ingredients for 4-5 hours or preferably overnight.

          Heat oil and ghee in a cooker and temper with all the mentioned ingredients under "Tempering". Sauté for a few seconds.


          Add the marinated mutton and simmer on a low flame till dry. Add 1 cup water and pressure cook for 15 minutes on a low flame after the first whistle.

          When it has cooled down, add the almond-cashew paste and green chilies. Mix everything well and simmer, covered for 5-10 minutes or till you get the desired consistency. 

          Switch off the flame and add the rose water. Give it a stir and garnish with coriander leaves. Serve with plain biryani, pulao, naan or tandoori roti. 



                     Marinate the mutton with all the ingredients for 4-5 hours or preferably 
                     overnight.



                   Heat oil & ghee in a cooker & temper with all the mentioned ingredients under                                 "Tempering". Sauté for a few seconds.



                                   Add the marinated mutton & simmer on low flame till dry. 



                    Add 1 cup water & pressure cook for 15 minutes on a low flame after the
                    first whistle.



                    Then add the almond-cashew paste & green chilies. Mix well & simmer, 
                    covered for 5-10 minutes or till you get the desired consistency. 


                                Switch off the flame & add rose water. Give it a stir.



                                 Garnish with coriander leaves. 


                    Serve with steamed rice, plain biryani, pulao, naan or tandoori roti. 










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