Prawn Zafrani

          If you wish to give a bit of a Royal touch to your dish during your diwali party, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served during special occasions. This particular recipe is cooked in a milk-saffron based gravy and is relished with only plain steamed rice. So check a quick step by step pictorial recipe to prepare it.

• 250-300 gms. prawns, cleaned
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1-2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1 cup milk
• 1/4 tsp. saffron
• 1-2 slit green chilies
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.

          Heat 1 tbsp. oil in a pan and fry the prawns till it changes colour. Drain and keep aside. Add remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds. 

          Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.

           Add the fried prawns and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with hot steamed rice.

                      Heat 1 tbsp. oil & fry prawns till it changes colour. Drain & keep aside. 

                     Add remaining oil & temper with bay leaves, cinnamon, cardamoms, 
                     cloves & cumin seeds. Saute for a few seconds. 

                      Add ground paste & all dry spices. Stir fry till the oil separates. 

                     Add saffron-milk & green chilies. Bring to a boil. Add fried prawns &
                     simmer, covered for 2-3 minutes. 

Add the coriander leaves and switch off the flame. 

                                Serve with plain steamed rice.

Zafrani Ilish (Hilsa Fish cooked in Milk-Saffron Gravy - Bong Style)

          Ilish Maach (Hilsa Fish) is undoubtedly the most favored and popular fish among most of the Bengali crowd. Various types of recipes can be dished out with it. Durga Puja calls for something different - a bit of a Royal touch. 

          So prepared this delicacy called Zafrani Ilish, which is a must try. It is very delicious, divine and apt to be served on special occasions. This particular recipe is cooked in a milk-saffron gravy and is relished with only hot steamed rice to enjoy it's true flavour. 

• 2 pieces of Ilish Maach (Hilsa Fish)
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1-2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin-coriander powder
• 1 cup milk
• 1/4 tsp. saffron
• 1-2 slit green chilies
• 1 tsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Grind the onion, ginger, garlic and green chilies into a smooth paste. Keep aside. Add the saffron to the milk and keep aside.

          Heat oil in a pan and fry the fish till light golden in colour. Drain and keep aside. Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Add the ground paste and all the dry spices. Stir fry till the oil separates. Add the saffron-milk and green chilies. Bring it to a boil.

           Add the fried fish and simmer, covered for 2-3 minutes. Add the coriander leaves and switch off the flame. Serve with hot steamed rice.

    

Cheesy Baked French Beans

          At times it's nice to indulge in some no-frills and easy to make dish. So this cheesy baked beans is what came to my mind. As per my preference, I added some curry leaves and sambar powder, apart from the other ingredients for a South India flavour. It is a perfect side dish to any grillet meat / fish or just garlic bread. So check out an easy step by step pictorial recipe to prepare this amazing baked delight. 

• 250-300 gms. French Beans, cut into 1" pieces (steamed)
• 3/4 cup grated cheese
• 2 tbsp. olive oil
• 1/2 tsp. mustard seeds
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1/2 tsp. salt or to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. sambar powder

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the onion, ginger, garlic, curry leaves and green chilies. Sauté till the onion is translucent.

          Add the steamed beans and all the dry spices. Give it a stir and switch off the flame. Sprinkle the cheese all over.

          Bake in a preheated oven at 200 degrees C. for 10 minutes. Serve with some toasted garlic bread, grilled meat or fish. 

                     Heat oil & temper with mustard seeds. Then add onion, ginger, garlic, 
                     curry leaves & green chilies. Sauté till onion is translucent.

                      Add steamed beans & all dry spices. Give a stir and switch off flame. 

                       Sprinkle the cheese all over.

                       Bake in a preheated oven at 200 degrees C. for 10 minutes. 

                                  Serve with some toasted garlic bread, grilled meat or fish. 

Cabbage Dal

          There is nothing fancy about this dal. It is just a simple homemade style lentil preparation made with some leftover cabbage and tuvar dal (pigeon pea lentil). It is cooked with few basic ingredients that is easily available in the kitchen. This yummy side dish goes absolutely well if paired with any form of rice preparation or Indian bread for a wholesome meal. So check the step by step pictorial recipe to prepare it. 

• 1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1 cup cabbage, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds 
• 1/4 tsp. asafoetida 
• 1 onion, chopped 
• 1-2 green chilies, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• salt to taste
• 1 tomato, chopped
• 1-2 tbsp. Maharashtrian garlic chutney (opt)
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee 

          Pressure cook the tuvar dal and chopped cabbage along with 1 & 1/2 cups water and a pinch of turmeric powder for 4-5 whistles. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds and then add the onion and green chilies. Stir fry till light brown, 

          Add the ginger-garlic paste and all the dry spices and give it a stir. Add the chopped tomatoes and continue to sauté till it is nicely mashed.

          Add the boiled dal and simmer on a low flame for 1-2 minutes, Add the garlic chutney and coriander leaves and switch off the flame. 

          When done, add the ghee and give it a stir and serve with any form of rice preparation or Indian bread for a wholesome meal.

                     Pressure cook tuvar dal & chopped cabbage along with 1 & 1/2 cups
                     water & a pinch of turmeric powder for 4-5 whistles. Keep aside. 

                     Heat oil & temper with cumin seeds & asafoetida. Sauté few seconds.

                        Add the onion and green chilies. Stir fry till light brown, 

                        Add the ginger-garlic paste & all the dry spices & give it a stir. 

                        Add chopped tomatoes & continue to sauté till it is nicely mashed.

                        Add the boiled dal & simmer on a low flame for 1-2 minutes, 

                       Add garlic chutney & coriander leaves & switch off the flame. 

                        When done add the ghee and give it a stir. 

  
                      Serve with any form of rice preparation or Indian bread.

Pomfret in Coconut Milk

          A light fish gravy in my style with my favourite fish - pomfret that goes absolutely well with plain steamed rice. This yummy, easy and simple recipe is cooked in coconut milk for a creamy consistency. So do give it a try and I bet you will love it. Serve, garnished with coriander leaves. 

• 2 pomfret, each cut into 2-3 pieces
• 1 tsp. lime juice
• 1 onion
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 cup thick coconut milk
• 1/2 cup water
• 1 tsp. coriander leaves, chopped

          Grind the onion, ginger, garlic and green chilies into a paste. Keep aside. Marinate the fish pieces with lime juice and a pinch of salt for 10 minutes.

          Heat oil in a pan and temper with mustard seeds and curry leaves. After it stops spluttering, add the ground paste, turmeric powder and coriander powder.

          Saute till the oil separates. Then add the coconut milk, water and salt. Bring it to a boil and drop in the fish pieces.

          Cover and simmer on a low flame for 5-6 minutes. When done, switch off the flame and serve, garnished with coriander leaves.

Mutton Posto - Bengali Style

          Mutton Posto is a traditional non-veg. version of the very popular Aloo posto. It simply means mutton cooked in a creamy poppy seeds gravy. Tried it for the first time and I should confess that it came out real yummy, 

         It is best relished with hot steamed rice or chapati. But there is absolutely no harm in serving it with jeera rice, plain biryani, pulao or any Indian bread like naan, tandoori roti, kulcha or paratha. So go ahead and give it a try by following a step by step pictorial recipe to prepare this regional dish.

• 400-500 gms. mutton with bones
• 1 cup yoghurt
• 1 onion, roughly chopped
• 1" ginger
• 4-5 garlic cloves
• 2-3 green chilies
• salt to taste
• 1/2 tsp. turmeric powder (opt)
• 1 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 3-4 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 2 bay leaves
• 2-3 dry red chilies
• 1 mace
• 1 tsp. sugar
• 1 onion, chopped
• 1/4 cup poppy seeds paste
• 1/4 cup cashew nut paste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. kewra water

           Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste. 

          Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight.

          Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Sauté for a few seconds.

           Add the onion and stir fry till light brown. Now add the marinated mutton and cook, covered on a low flame till the oil separates.

           Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

           Bring it back into the pan and add the poppy seeds paste and cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame. 

          Add the garam masala, kewra water and ghee. Give it a stir and continue to simmer for 1-2 minutes more or till the gravy is thick. 

          Serve with plain biryani, pulao, jeera rice, plain steamed rice, naan, tandoori roti, kulcha, paratha or just plain chapati.

Note - I had to substitute poppy seeds paste with sesame seeds & cashew nut paste as the former is unavailable here. But I must confess that it came out real yummy.

                     Marinate mutton with ground paste, 1 tbsp. oil & all dry spices (except                                           garam masala powder) for a minimum of 3-4 hours.

                     Heat remaining oil & temper with bay leaves, dry red chilies, cinnamon,                                         cardamoms, cloves, mace & sugar. Saute for a few seconds.

                       Add the onion and stir fry till light brown. 

                      Add marinated mutton & cook, covered on a low flame till oil separates. 
                      Add 1 cup water & pressure cook for 15-20 min. on low flame after the
                      first whistle. 

                     Bring it back into the pan & add poppy seeds paste & cashew nut paste. 
                     Mix well & cook, covered for 5-10 minutes on a medium flame. 

                     Add garam masala, kewra water & ghee. Give it a stir & simmer for 
                     1-2 minutes more or till the gravy is thick.

                          
                                Serve with any form of rice or Indian bread.