KanchKolar Kofta Torkari (Raw Banana Kofta Curry - Bong Style)

          This is a traditional Bengali homemade style curry of raw banana koftas in gravy. This is a "No Garlic & No Onion" based gravy. It is commonly cooked in every Bengali household and relished with hot steamed rice. 

          Adding potatoes to the gravy is purely optional. It is slightly thickened with the addition of cashew nut paste and finished off with ghee and a sprinkle of garam masala powder. So check out the step by step pictorial recipe to prepare it.

• 2 green plantain, boiled & mashed / grated
• 1 potato, boiled & mashed / grated
• 2 tsp. cumin seeds
• 3 whole dry red chilies
• 2 tbsp. oil
• oil to deep fry
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 2 tsp. ginger, grated
• 1 tomato, chopped
• 1-2 green chilies, slit
• 1-2 green chilies, chopped
• 1 tsp. roasted cumin powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee (clarified butter)
• 1 tsp. coriander leaves, chopped

          Dry roast 1 tsp. cumin seeds, 2 green cardamoms and the red chilies for a few seconds. When cool, grind and keep aside.

          In a bowl, mix together the mashed plantain, potato, salt, pinch of turmeric powder, 1 tsp. ginger, chopped green chilies and the powdered spice mix.

          Form into small round koftas. Heat oil in a pan and deep fry them. Drain on a tissue paper and keep aside.

          Heat 2 tbsp. oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and the remaining cumin seeds. Sauté for a few seconds.

          Add the ginger, turmeric powder and the cumin powder mixed with little water. Fry on low flame till oil separates.

          Add the tomatoes and sauté till well mashed up. Add 2 cups water, slit green chilies and salt. Simmer on low flame for 4-5 minutes till the gravy thickens to a desired consistency.

          Add the koftas, garam masala powder and ghee. Give it a gentle stir and serve, garnished with coriander leaves.

       




Note - 1.  If serving later, arrange the fried koftas on a serving dish and pour the gravy over it. 
           2.  The koftas can be prepared earlier and refrigerated to be cooked later.

                                  Dry roast cumin seeds, cardamoms & dry red chilies.

       

                                  Grind them & keep aside.

                                   Boil green plantain & potato till soft. Grate / mash them.

                        Mix with salt, turmeric powder, ginger, green chilies & dry spice mix.     

                                  Form into small koftas.

                                   Deep fry them to golden in colour.

                   Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves & cumin.
                               

                    Add cumin powder, ginger & turmeric powder mixed with little water.

                                 Add tomatoes & sauté well.......

                                 till it is mashed up.

                           Add 2 cups water, salt & slit green chilies. Simmer for 4-5 minutes
                           till the gravy thickens to a desired consistency.

                               Add koftas, garam masala powder & ghee. Give it a gentle stir.

                                  Serve, garnished with coriander leaves.
                              

Chicken Malai Tikka (Creamy Chicken Tikka)

          These melt-in-the-mouth Tikkas are just irresistible. They can be made at home, restaurant style, for some perfect appetizers. These delectable snacks goes well with some green chutney and onion rings. And not to forget with a dash of lime. So go ahead and try these party specials this Christmas and New Year.

        

          I tried to keep the cream, butter and cheese to the minimum. In that way one can have these Tikkas guilt free. They can also be stuffed in parathas along with some sliced onion, coriander leaves and ketchup / kasundi / mint chutney and served as chicken rolls. So check out the step by step pictorial recipe to prepare it.

• 450 gms. boneless chicken cubes
• 1 tbsp. ginger-garlic-green chilies paste
• salt to taste
• 1/2 tsp. pepper powder
• 1 tsp. roasted coriander-cumin powder
• 1 tbsp. oil
• 1 tbsp. lime juice
• 1 cup hung yoghurt
• 2 tbsp. cream
• 2 tbsp. cheese
• 1 tbsp. melted butter
• wooden skewers as required, soaked in water for an hour
• oil to grease
• green chutney and onion rings to serve

          Marinate the chicken with the ginger-garlic-green chilies paste, salt, pepper powder, lime juice, coriander-cumin powder and 1 tbsp. oil for 2-3 hours in the refrigerator.

          Combine the yoghurt, cream, cheese and butter till smooth. Add this mix to the chicken and marinate further in the refrigerator for 7-8 hours.

          Grease the skewers with a little oil and string the chicken cubes. Place them on a greased microwave rack and grill in the convection mode for 30 minutes. 

          Halfway through flip the skewers and grill further. Let it remain in the microwave for 5-10 minutes. 

          For a Smokey effect, place the skewers on a steel wire mesh directly on the flame and fire grill them for a minute. Serve, garnished with onion rings and green chutney.

          
     

1st Marination.

2nd Marination.

                               Grease the skewers with a little oil & string the chicken cubes. 

                                  Grill for 30 minutes. 

                     For a Smokey effect, place skewers on a steel wire mesh directly on the 
                     flame & fire grill them for a minute. 

Serve, garnished with onion rings & green chutney.

Rajma (Kidney Beans) Soup

          This is a perfect way to have your iron and protein in the form of this delicious soup. It is in the curried form and serves as a sumptuous meal any time of the day. The consistency can be adjusted according to individual preference. Have it with some croutons or bread sticks for a satisfying meal. You can go ahead and add spinach or mint leaves for some added flavour.

• 1/2 cup rajma, soaked overnight
• 1 tsp. butter
• 1 tsp. oil
• 1 onion. chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 1/2 cups coriander stalks, chopped
• 2 tbsp. coriander leaves
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. tomato paste / 1 tomato, chopped
• 3 & 1/2 cups stock
• 2 tbsp. yoghurt
• lime juice as per taste
• coriander leaves to garnish

         Heat oil and butter in a pan and sauté the onions, ginger and garlic till light brown. Switch off the flame and add the turmeric powder, red chili powder and garam masala powder. Sauté for a few seconds.

          Add the stock, rajma, salt, coriander stalks, coriander leaves and tomato paste. Pressure cook for 20-25 minutes on low flame after the first whistle.

          When cool, blend to a puree. Keep aside. When serving, heat through and add the yoghurt. Mix well. Add the lime juice and serve, garnished with coriander leaves.

Chettinad Meen Kuzhambu (Chettinad Fish Curry)

         This is a traditional fish curry from the South Indian region of Chettinad in Tamil Nadu. This region is well known for its spicy and tangy delicacies in both non -veg. and veg. It goes perfectly well with plain steamed rice. 

          This dish is generally prepared with king fish, but I made it with Rohu fish. Unlike in the original recipe, where the marinated fish is added to the gravy in the raw form, I fried the marinated fish before dropping into the gravy. So check out the step by step pictorial recipe to prepare it.

• 4-5 fish fillet
• 4 tbsp. oil
• 1 tsp. fennel seeds (saunf)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 2 tomatoes, chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 2 tbsp. fresh grated coconut
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds (methi seeds)
• 7-8 sambar onion
• 2-3 green chilies, broken into half
• 1 tsp. tamarind paste mixed with 1 cup water
• 1 sprig curry leaves
• salt to taste
• 1 tsp. coriander leaves
• fresh red / green chilies, chopped (opt)

          Marinate the fish with salt to taste, pinch of turmeric powder and a pinch of red chili powder for 10-15 minutes. 

          Heat 2 tbsp. oil and shallow fry them till light golden in colour. Keep aside. Dry roast the coconut till light golden brown and keep aside.   

          Heat 1 tbsp. oil and temper with the fennel seeds. Sauté for a few seconds. Add the chopped garlic, followed by the  onions. Fry till light brown in colour.   

          Add 1 chopped tomato and fry till well mashed up. Add the turmeric powder, red chili powder, roasted coriander powder and the dry roasted coconut. Mix well. When cool, grind into a paste with 2-3 tbsp. water. Keep aside. 

         Add the remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. Sauté till it stops crackling.  Add the sambar onion and green chilies, Sauté till light brown in colour. 

          Now add the ground paste and continue to sauté till the oil separates.  Add the tamarind water, 1 cup plain water, curry leaves and salt. Let it come to a boil. 

          Add the fried fish and tomatoes. Cover and simmer for 7-8 minutes on a low flame till the gravy slightly thickens.  Serve, garnished with coriander leaves and green / red chilies.
                        

                  Marinate fish with salt to taste, pinch of turmeric powder & a pinch of
                  red chili powder for 10-15 minutes.

                     Heat 2 tbsp. oil & shallow fry them till light golden in colour. Keep aside.

                                   Dry roast coconut till light golden brown & keep aside.

                            Heat 1 tbsp. oil & temper with fennel seeds. Sauté few seconds.

                                Add chopped garlic,  

                                & onions. Fry till light brown in colour.

                                  Add 1 chopped tomato & fry till well mashed up.

                     Add turmeric powder, red chili powder, roasted coriander powder &

                       dry roasted coconut. Mix well. When cool, grind into a paste with 
                       2-3 tbsp. water. Keep aside.

                          Add remaining oil & temper with mustard seeds, cumin seeds &                                                          fenugreek seeds. Sauté till it stops crackling.
                            

                         Add sambar onion & green chilies, Sauté till light brown in colour.

                                 Add ground paste & continue to sauté till oil separates.

                 Add tamarind water, 1 cup plain water, curry leaves & salt. Bring to a boil.
                       

                  Add fried fish & tomatoes. Cover & simmer for 7-8 minutes on low flame,

                                 till the gravy slightly thickens.

                               Serve, garnished with coriander leaves & green / red chilies.
                        

Okra Peanut Masala

         Okra, a versatile veggie can be prepared in many ways. The cooking technique and the ingredients differ from one region to the other. Here is a version of mine which is a super easy stir fry prepared with peanuts and coriander leaves. It is best enjoyed as a side dish with chapattis or with rice.

• 1/2 kg. bhindi (okra), cut into 1" pieces
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida (hing)
• 1 onion, chopped
• 3-4 garlic, chopped
• 1" ginger, chopped
• 2-3 green chilies, chopped
• 1-2 sprigs curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder / flakes
• 1 tsp. roasted coriander powder
• 2  tbsp. peanut, coarsely ground
• 2 tsp. coriander leaves, chopped
• 1-2 fresh red / green chilies, chopped (opt)

         Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the asafoetida followed by the chopped okra. Sauté for a minute on high flame.

          Now add the onion, ginger, garlic, curry leaves, green chilies, salt and turmeric powder. Cook, covered on a low flame till soft. 

         When half done, add the red chili powder and coriander powder and continue to cook. Stir at intervals and sprinkle little water if it sticks to the bottom of the pan.

         When done, add the powdered peanuts and coriander leaves. Mix well and switch off the flame.  Keep it covered for 4-5 minutes. Serve, garnished with the chopped fresh chilies.

 

Tomato Paratha

           Parathas form a staple diet almost everywhere, especially in the Northern regions of India. They are prepared in many ways, with many ingredients and with different types of stuffing. 

         So let me share Tomato Paratha, where I gave a rectangular shape and had them with a side dish. They also go well with pickles / yoghurt / butter too. They certainly are a nutritious satisfying breakfast. So check out the step by step pictorial recipe to prepare it.

• 1 cup Atta (whole wheat flour)
• salt to taste
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. oil to knead
• puree of 2 tomatoes
• oil to shallow fry

          In a bowl, sift the Atta and knead a tight dough with salt, 1 tbsp. oil, red chili powder, garam masala and the tomato puree. Keep aside for 25-30 minutes.

          Divide into 4 equal portions and roll out each into a circle. Brush some oil over it and sprinkle little flour .

          Fold from two opposite sides and then again from the other two sides as shown just like an envelope. Roll out similar parathas from the remaining dough.

          Heat a tawa / griddle and shallow fry the parathas one at a time by drizzling some oil over it and around the edges.

          Fry the parathas till light golden in colour on both sides. Serve them hot with any side dish or pickle.

                     Knead a stiff dough with atta, salt, red chili powder, garam masala powder,
                     1 tbsp. oil & tomato puree. Keep aside for 25-30 minutes.
                            

                                  Divide into equal portions.

                  Roll out each portion into a circle, Brush with some oil & sprinkle little flour.

                                  Fold over from two opposite sides as shown.

                                   And again fold from two ends as shown.

                                  Roll into a square shape paratha by dusting some flour.

                   Roll out rest of the dough, same way & shallow fry on both sides till done.
                             

                                 Serve with any side dish or pickles.

Coloured Bell Pepper Stir Fry - Spicy and Tangy

          Coloured Bell Peppers are an all time favorite of mine due to its appealing colors and taste. You can dish out any stir fries as a side dish in no time as it generally does not need much cooking. I prepare various stir fries with this veggie, giving it a slight twist here and there.

          This time I gave a South Indian touch to it by adding some sambar masala and lime juice to the end product. It is best relished with chapattis. It even tastes great as a side dish with dal-chawal (rice-lentil combo.)

• 4 coloured Bell Pepper (red, green, yellow & orange), cut into large pieces
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (slit black gram)
• 1 onion, cut  into large pieces
• 3-4 garlic, chopped
• 2 green chilies, chopped
• 2 sprigs curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. sambar powder
• 1 tbsp. lime juice
• 1-2 tbsp. coriander leaves,  chopped

          Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the urad dal, garlic, curry leaves and asafoetida. Sauté till the dal and the garlic changes color.

          Add the chopped bell peppers, onion, green chilies, salt, turmeric powder and red chili powder. Sauté, covered on low flame.

          Sprinkle water if necessary and keep stirring at intervals. When done, add the sambar powder, lime juice and coriander leaves and give it a mix. 

          Keep covered for 2-3 minutes. Serve as a side dish with either chapattis or chapattis / naan / parathas.