Bagara Prawns

 

           You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So come let me share a fusion recipe of Prawns, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

          

          The gravy is extremely delicious and has a spicy and tangy flavor. It is best enjoyed with steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti. In fact they go extremely well with any form of rice or Indian bread. Prawn lovers, like me, will simply love this yummy preparation and is a must try.

• 8-10 Prawns, cleaned & washed well
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste
• 1-2 tsp. mustard oil to garnish
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. 

          Heat 1 tbsp. oil and fry the prawns till light brown. Drain and keep aside.

          Dry roast coconut, sesame seeds and peanuts till golden in color. Cool and grind into a powder. Keep aside.

          Heat remaining oil and sauté the onion and curry leaves till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté  till the oil separates. 

          Add the ground spice paste and fry on a low flame till well combined.

          Add 1 cup water and bring it to a boil. Cover and simmer for 4-5 minutes on a low to medium flame or till the gravy slightly reduces.

          Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further for 2-3 minutes more. 

          Finally add the fried prawns and cook for 2 minutes When done, switch off the flame and add chopped coriander leaves. Keep it covered for 2-3 minutes. 

          Serve with hot steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti for a sumptuous meal. 

Tawa Paneer in South Indian style

 

           Tawa Paneer is a very popular dish in Dhabas and North Indian restaurants world wide. It is typically prepared on a tawa / griddle, hence the name. It is a very quick, simple and an easy recipe with few basic ingredients available in the kitchen.

            However, check out my version of Tawa Paneer in a South Indian style, complete with curry leaves and sambar powder. This yummy dish goes absolutely well as an appetizer or with Chapatti / paratha, plain biryani, pulao, jeera rice, naan or tandoori roti.

 

             This dish is a semi dry curry, where I also added capsicum and tomato along with paneer.  You can also roll it up inside a chapatti for a quick breakfast / snack or have it as a lunch box meal. So check out the step by step pictorial recipe to prepare it.

• 1 cup paneer cubed
• 2 tbsp. oil
• 1 onion, chopped
• 1tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1-2 sprigs curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tbsp. sambar powder
• 1 small capsicum, cubed
• 1 small tomato, cubed
• 1/2 onion, cubed
• 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

          Heat oil in a tawa and sauté the onion, ginger, garlic, green chilies and curry leaves till translucent.

          Add all the dry spices along with a sprinkle of some water and sauté for a minute. 

          Now add the cubed paneer and gently mix so that it is well coated.  

          Then add the tomato, capsicum and onion. Stir fry for 2 minutes till well combined.

          When done, switch off the flame and add lime juice. Garnish with coriander leaves and serve with chapatti, paratha or tandoori roti for a wholesome comfort meal.

Heat oil in a tawa & sauté the onion, ginger, garlic, green chilies & curry leaves till translucent.

 Add all the dry spices along with a sprinkle of some water & sauté for a minute. 

        Add the cubed paneer and gently mix so that it is well coated.  

                 Add the tomato, capsicum & onion. 

                Stir fry for 2 minutes till well combined.

                 When done, switch off the flame and add lime juice.

                  Then garnish with coriander leaves. 

    Serve with chapatti, paratha or tandoori roti for a wholesome comfort meal.

Verkadalai Sadam (Peanut Rice - South Indian style)

 

            VERKADALAI SADAM is a very common breakfast in Tamil Nadu. Verkadali translates to peanuts / ground nuts and Sadam is rice in the local lingo. This dish is also offered in temples in the form of prasad / offering. It is best had as it is or with some pickles, fried / roasted papad or chips. Coconut chutney is also another great accompaniment. So check out the step by step pictorial recipe to prepare this healthy traditional delicacy.

          Besides breakfast, Verkadali Sadam can also be had for lunch or dinner too. Very yummy and easy to prepare, this flavorful dish is sometimes carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up any leftover cooked rice. 

         This is a hassle free recipe where peanuts are roasted along with few other basic ingredients and then ground into a coarse powder. This is later mixed with cooked rice and the tempering. You can prepare the peanut powder in large batches and store in an air-tight container in the refrigerator for later use. 

Ingredients - 

• 2 cups cooked rice
• salt to taste
• 2 tbsp. coriander leaves, chopped to garnish
• 1 tbsp. roasted peanuts to garnish 

Dry roast & grind - 

• 1 tsp. oil
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 8-10 peppercorns
• 1/4 tsp. fenugreek seeds
• 1 tsp. sesame seeds
• 3 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. tamarind paste
• 1/4 cup roasted peanuts
• 1/4 tsp. salt

To Temper - 

• 2 tbsp. oil
• 1 dry red chili, broken
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

         To dry roast - Heat oil in a pan and sauté the urad dal, chana dal, pepper, fenugreek seeds, dry red chilies and sesame seeds till you get a nice aroma. 

         Add the coconut sauté till it changes colour. Switch off the flame and add the roasted peanuts, tamarind paste and 1/4 tsp. salt. Keep aside to cool. Then grind into a coarse powder. 

          To temper - Heat oil in a pan. Temper with mustard seeds and red chili. After it stops spluttering, add the urad dal. asafoetida and curry leaves. Sauté for a few seconds. 

           Add the cooked rice, salt to taste and the coarsely ground peanut powder (podi). Sauté for 2-3 minutes on a low to medium flame. 

           When done, switch off the flame and garnish with chopped coriander leaves and roasted peanuts. Serve along with pickles, papad, chips or fryums. 

                    Heat oil & sauté the urad dal, chana dal, pepper, fenugreek 

                    seeds, dry red chilies & sesame seeds till you get a nice aroma. 

                              Then add the coconut sauté till it changes colour. 

                     Switch off the flame & add the roasted peanuts, tamarind

                     paste. Keep aside to cool.

                             Then grind into a coarse powder. 

                     Heat oil in a pan. Temper with mustard seeds & red chili. After

                     it stops spluttering, add urad dal. asafoetida & curry leaves. 

                     Sauté for a few seconds. 

                      Add the cooked rice, salt to taste & coarsely ground peanut 

                      powder. Sauté for 2-3 minutes on a low to medium flame. 

                         When done, switch off the flame & garnish with chopped 

                         coriander leaves and roasted peanuts. 

                              Serve along with pickle, papad, chips or fryums. 

Ilish Macher Matha / Muro diye Ole Torkari (Elephant Yam cooked with Hilsa Fish Head - Bong style)

 

          This is a traditional Bong style curry where Elephant Yam is cooked with Hilsa fish head. It is had with hot steamed rice and is considered a delicacy on a Bengali platter. Apart from Hilsa fish, you can also substitute it with Rohu or Indian carp fish.

          This dish is usually a Sunday lunch menu in most of the Bengali homes and it is also prepared on special occasions. It is a very simple dish, that is light on the tummy. Very few basic ingredients goes into preparing this curry. A tsp. of raw mustard oil to the end product gives an authentic touch and flavour to this dish. So check out the step by step pictorial recipe to prepare this delicacy. 

• 1 Hilsa fish head, marinated with a pinch of salt & turmeric powder & deep fried
• 250-300 gms. ole Elephant Yam), into into cubes
• 2-3 tbsp. mustard oil
• 2 dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup water
• 2-3 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. mustard oil to garnish
• 2 tbsp. coriander leaves, chopped

Bhaja Masala (dry roasted spices)

• 1 tbsp. cumin seeds
• 3-4 bay leaves, broken
• 3-4 dry red chilies

          For Bhaja Masala - Dry roast the cumin seeds, dry red chilies and bay leaves for a minute or till you get a nice aroma. Keep aside to cool and then grind into a fine powder. Keep aside. 

          Heat oil in a kadai / pan and temper with dry red chilies, bay leaves and cumin seeds. Sauté for a few seconds. 

          Now add the fried fish head and break into few pieces. Then add the cubed (Ole) Elephant Yam and stir fry for 2-3 minutes. 

          Add 1 cup water, salt and turmeric powder. Bring it to a boil and then simmer, covered, till almost done. 

          Add the grated ginger and slit green chilies. Cook further for a minute and switch off the flame. 

          Add the mustard oil and garnish with a tsp. of the ground spice mix. Enjoy with hot steamed rice. 

 

                     Bhaja Masala - Dry roast the cumin seeds, dry red chilies & bay leaves

                     for a minute or till you get a nice aroma. Keep aside to cool & then grind

                     into a fine powder. Keep aside. 

                      Heat oil in a kadai / pan & temper with dry red chilies, bay leaves &

                      cumin seeds. Sauté for a few seconds. 

                                   Add the fried fish head & break into few pieces. 

                                Add the cubed (Ole) Elephant Yam & stir fry for 2-3 minutes. 

                       Add 1 cup water, salt & turmeric powder. Bring it to a boil and then 

                       simmer, covered, till almost done. 

                       Add the grated ginger & slit green chilies. Cook for a minute more.

 

                                 Add the mustard oil.

                                  Garnish with a tsp. of the ground spice mix. 

                                  Enjoy with hot steamed rice. 

Shola - Old Delhi style

 

           SHOLA, an ancient Mughlai dish hailing from the bygone days of Old Delhi, has been largely forgotten over time. Its roots trace back to Afghanistan or Peshawar, with its remnants now found sporadically in a handful of households and a few aged eateries nestled in the alleys of old Delhi. 

          This culinary gem can be relished as a satisfying standalone meal or savored alongside some refreshing raita. For a detailed guide on preparing my innovative fusion rendition, follow the step-by-step visual recipe provided. 

          The traditional method involves crafting SHOLA from leftover mutton korma,  incorporating elements of spinach, lentil and rice. This makes it a clever way to repurpose any culinary excess.

          Alternatively, the option to introduce mutton or chicken mince exists as well. Reminiscent of the esteemed Mughlai delicacy Haleem, SHOLA boasts similar characteristics.

           Inspired by this remarkable recipe, I've introduced my own twist by replacing rice by Foxtail millet and mutton with chicken. The result is a nourishing, well rounded and diabetic friendly one-pot masterpiece. 

• 1 cup boneless chicken, finely chopped / chicken keema
• 1 cup spinach, roughly chopped
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup split green moong dal, soaked for an hour
• 3 tbsp. oil
• 2 tbsp. ghee
• 2 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tomato, chopped
• 1/2 cup curd 
• 2 green chilies, slit
• 1 tbsp. Chopped coriander leaves, chopped green chilies, ginger julienne & lemon wedges to garnish

          Heat oil in a pan / kadai and sauté one sliced onion till light brown. 

          Now add the ginger garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

          Add the tomatoes and stir fry till it is mashed. 

          Next add the chicken and continue to sauté till well browned. 

          Then add the curd and keep sautéing till it leaves the sides of the pan. 

          Now add the chopped spinach, soaked moong dal and millet, slit green chilies and 3&1/2 -4 cups water. Pressure cook for 5-6 whistles. 

          Meanwhile, for the tempering, heat the ghee in a pan and fry the remaining onion till light brown. 

          To serve, spoon the prepared SHOLA into a serving dish and pour the tempering over it. 

          Garnish with chopped coriander leaves, chopped green chilies, ginger julienne and lemon wedges. Enjoy this delicious one-pot delicacy just as it is or with some raita.  

                                  Heat oil & sauté one sliced onion till light brown. 

                        Add ginger garlic paste & all the dry spices mixed with 1/4 cup water. 

                        Sauté till the oil separates. 

                                  Add the tomatoes and stir fry till it is mashed. 

                                 Next add the chicken & continue to sauté till well browned. 

                          Then add the curd & keep sautéing till it leaves the sides of the pan. 

                                  Now add the chopped spinach, 

                                  soaked moong dal and millet, slit green chilies 

                                  and 3 & 1/2 - 4 cups water. 

Pressure cook for 5-6 whistles. 

  Meanwhile, for the tempering, heat the ghee in a pan & fry the remaining 

onion till light brown. 

                                  To serve, spoon the prepared SHOLA into a serving dish

                                  and pour the tempering over it. 

                       Garnish with chopped coriander leaves, chopped green chilies, ginger 

                       julienne and lemon wedges.

                            Enjoy this delicious one-pot delicacy just as it is or with some raita.