Thukpa Noodle Soup (North-East Indian Style)

         This is a very popular street food from the North Eastern regions of India. I remember having this delicious soup in McLeod Ganj in Dharamshala. Every region has their own version. Having just a bowl of this healthy and yummy Thukpa, especially during winters gives one great satisfaction and is also a perfect light meal.

• 1 cup noodles / 1 small packet 
• 2 chicken cubes, crumbled
• 1 tbsp. oil
• 1 tsp. garlic, chopped
• 1 cup assorted Bell Pepper, cubed
• 1 onion, cubed
• 4-5 stalks bok choy, roughly chopped
• salt to taste
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili powder
• 1 tbsp. red chili sauce (opt)
• 1 egg omelet, shredded
• 1 tbsp. spring onion, chopped
• 1 tbsp. lemon juice (opt)

          Heat oil in a pan and sauté the garlic till it changes color. Add the chicken cubes, 3 & 1/2 cups water and bring it to a boil.

          Add the noodles and boil for a minute. Add the bell peppers, onion, salt, pepper, chili powder and chili sauce. Let it boil for a minute.

          Now add the bok choy and simmer further for a minute. Switch off the flame and add the lemon juice. Mix well.

          Serve in individual bowls. Garnish with the shredded omelet and spring onion.

       

Shorshe Rui Maach (Rohu Fish in Mustard Gravy)

          This is a typical Bengali style Fish in mustard gravy. It is in a soup form to be had with plain steamed rice. I used the store bough kasundi but you can always use the ground mustard. Rohu fish which is a very common everyday meal in almost every Bengali household has been used, but it also tastes good with either Hilsa or Pomfret.

• 3-4 pieces of Rohu fish 
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 2 tbsp. kasundi (mustard sauce)
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, slit
• 1 tsp. raw mustard oil
• 1tbsp. coriander leaves, chopped

          Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Heat oil and shallow fry them till light golden in color. Drain and keep aside.

          Temper the same oil with kalonji and sauté for a few seconds. Add the ginger-garlic paste, kasundi and turmeric powder mixed with 2 tbsp. water. Sauté till dry.

          Add 1 cup water, slit green chilies and salt to taste. Bring it to a boil and then add the fried fish pieces. Simmer on a low flame for 3-4 minutes.

          Add the raw mustard oil and switch off the flame. Garnish with chopped coriander leaves and serve with hot steamed rice.

Kadhi Pakora (South Indian Fusion Style)

          Kadhi Pakora is one comfort food which is a very common dish, relished in most North Indian homes. It is also very popular in Maharashtra, besides Gujarat, Punjab, Haryana and Rajasthan. It is either served with rice in any form or any Indian bread. However, this delicious dish varies from region to region with a slight variations in the ingredients.

          Basically it is besan / gram flour made into pakoras / fritters and dipped into a yoghurt-besan based sauce. I gave it a slight twist and made it in a South Indian style, adding some homemade curry leaf powder for a different flavor. The end product was simply amazing. So check out the step by step pictorial recipe to prepare it.

Pakora-

• 3/4 cup besan (gram flour)
• 1 onion, sliced
• salt to taste
• pinch of turmeric powder
• 1/2 tsp. red chili powder
• oil to deep fry

Kadhi-

• 2 tbsp. yoghurt
• 3 cups water
• 1 tbsp. besan (gram flour)
• 2 tbsp, curry leaf powder (check the recipe in my website)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. pepper powder

Tempering-

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. garlic, chopped
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• chopped coriander leaves, sliced onion, fried curry leaves &/or fresh chilies to garnish (opt)

          For the pakoras - In a bowl mix all the ingredients (except oil). Heat oil and drop dollops of the mix in batches and deep fry to golden brown in colour. Keep aside.

          For the kadhi - In a bowl, mix together all the ingredients and give it a whisk. Keep aside.

          Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the garlic, curry leaves and asafoetida.

          Sauté till the garlic changes colour and then add the prepared yoghurt mix. Simmer on medium heat, stirring at intervals till it thickens.

          Just before serving, add the pakoras and serve, garnished with coriander leaves, fried curry leaves, sliced onion and/or fresh chilies.

                                Deep fry the pakoras to a golden colour.

                              Mix curry leaves powder along with other ingredients.
                                         

                                The prepared yoghurt mix.

                          Temper oil with mustard seeds, asafoetida, garlic & curry leaves.
                                    

                             Add yoghurt mix & simmer on medium flame till it thickens.
                                                                  

                    Serve, garnished with fried Curry leaves, coriander leaves, sliced onion 
                    and fresh chilies.
                                       



       

Mirchi Ka Salan (Green Chilies in Peanut-Sesame-Coconut Gravy - Hyderabadi style )

          This is a popular Hyderabadi delicacy usually served with Dum Biryani. It is a spicy and a tangy Chili Curry in a sesame seeds-coconut-peanut gravy called 'Salan' in the local lingo which means curry / gravy. No Biryani is complete without this accompaniment. 

          A larger variety of chilies are preferred for this particular recipe as they are less spicy. I sometimes prepare with the normal chilies, after discarding the seeds to make it more palatable. It can also be relished with plain steamed rice or chapatis. So check out the step by step pictorial recipe to prepare it.
         

• 6-7 big fresh green chilies
• 2 tbsp. peanuts
• 1 tbsp. white sesame seeds
• 2 tbsp. fresh grated coconut
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1 tsp. tamarind paste mixed with 1 cup water
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1 tsp. salt or to taste
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves

          Dry roast the peanuts, sesame seeds, coconut, coriander seeds and cumin seeds for 1-2 minutes or till you get a nice aroma coming through. 

          Switch off the flame and set aside to cool down. Then grind into a paste by adding some water

          Grind the onion, ginger & garlic to a fine paste and keep aside. Make slits in the chilies and deseed them.  

          Heat oil in a pan and shallow fry them till light brown. Drain and keep aside. 

           Temper the same oil with mustard seeds and curry leaves. Allow it to splutter. Add onion-ginger-garlic paste and sauté till oil separates.

          Add the ground paste, turmeric powder and red chili powder and fry.  

          Add tamarind water, salt and some extra water if required. Bring it to a boil and add the fried chilies and simmer.

          Cover and cook till the gravy thickens. Garnish with coriander leaves and serve as a side dish with pulao, biryani, steamed rice or chapatis.
                                       

                    Dry roast peanuts, sesame seeds, coconut, coriander seeds & cumin seeds. 
                    Then grind into a paste.

                                  Make a slit and deseed them.

                                   Shallow fry till light brown.

                                  Temper the oil with mustard leaves and curry leaves.

                                 Add onion-ginger-garlic paste & sauté till oil separates.

                           

                             Add ground paste, turmeric powder & red chili powder & fry.

                   Add water, tamarind water, salt & fried chilies & simmer. Cover and

                   cook till the gravy thickens. 

                  Garnish with coriander leaves & serve with Dum Biryani, Pulao, steamed 
                  rice or chapattis.
                                       

Minty Semolina Dhokla (Steamed Cake - Gujarati Style)

            This is a classic Gujarati evening snack to be relished with tea / coffee. It can also be served as a light breakfast along with green chutney. I made a twist to the usual Dhokla recipe by adding some chopped mint leaves and almond powder to enhance the flavour. Healthy and nutritious, these can be a perfect lunch box meal too. At the same time, sumptuous and filling, these steamed and spongy treats can do wonders to your party menu.      

• 1/2 cup sooji / semolina
• 2 tbsp. yoghurt
• 1 tbsp. almond powder (opt)
• 1/2 cup mint leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1" ginger, grated
• 1 green chilies, chopped finely
• pinch of asafoetida
• 1/2 tsp. roasted cumin powder
• 1 tbsp. oil
• 1 tsp. eno fruit salt

Tempering-

• 1 tbsp. oil
• 1 tsp. sesame seeds
• 1/2 tsp. mustard seeds
• 1/2 tsp. chili flakes
• coriander leaves to garnish

          In a bowl, mix together all the above mentioned ingredients (from sooji  -  1 tbsp. oil) with required quantity of water into a smooth batter of pouring consistency.

          Keep aside for 30 minutes. Just before steaming, add the eno salt and mix well. Transfer the contents to a greased container and steam for 15-17 minutes. When cool, cut into pieces of desired shapes.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, switch off the gas and add the sesame seeds and chili flakes. 

          Stir and add 2 tbsp. water. Pour this tempering over the dhoklas and serve.

       

Mourola Macher Paturi - (Mola Carplet / Anchovies Fish cooked in Banana Leaf - Bengali Style)

          This is a traditional Bengali delicacy where small river water fish is cooked in a banana leaf. It is a very simple and an easy recipe as too much of preparation is not required. All it needs is to mix all the ingredients and cook in a banana leaf on a low flame. And in just 20 minutes it is ready to be enjoyed with plain steamed rice. 

          It can also be steam cooked to perfection. These small river water fish can be substituted with anchovies too. They are especially prepared during special occasions. So check out the step by step pictorial recipe to prepare it.

• 200 gms. Morula maach (fish), cleaned and rinsed well
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder 
• 1 tsp. roasted cumin powder
• 2 tbsp. mustard oil
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. fresh coconut, grated 
• 1 tbsp. mustard paste
• 1 tsp. lime juice  
•  banana leaves as required

          Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 5 minutes. Then mix with rest of the ingredients. 

          Now place a banana leaf on a pan and transfer the contents on it. Cover with another banana leaf and lid. Cook on a low flame for 8-10 minutes.

          Flip it over and cook, covered for another 8-10 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice.

                     Marinate fish with a pinch of salt, turmeric powder & red chili powder 
                     for 5 minutes. 

                       Then mix with rest of the ingredients. 

                        Now place a banana leaf on a pan & transfer the contents on it. 

                      Cover with another banana leaf & lid. Cook on low flame for 8-10 min.

                   Flip it over & cook, covered for another 8-10 minutes. 

                           

                    Garnish with coriander leaves & serve with plain steamed rice.