Baked Date Pudding

           This is a simple and a yummy Date Pudding that can be relished as an after-meal dessert or as a tea-time snack. Any sauce of your choice like chocolate sauce, caramel sauce or maple syrup can be drizzled over it and enjoyed. In my case, I had with some homemade rabdi. So check out a quick step by step pictorial recipe to prepare it.

• 1 & 1/2 cups pitted dates, chopped
• 1 cup warm milk
• 2 tbsp. butter
• 2-3 tbsp. sugar, powdered
• 2 eggs
• 3/4 cup plain flour
• 1 tsp. baking powder
• 1/4 tsp. cardamom powder
• butter to grease
• sweet boondi & chopped pistachios to garnish
• rabdi to serve

          Soak the dates in milk for an hour. Mix well. In a bowl, mix together sugar and butter. Add the eggs and whisk till all the ingredients are well combined.

          Now add the date mix and again whisk well. Add the plain flour, baking powder and cardamom powder. Combine everything properly.

          Transfer to a greased & floured baking tin and bake at 180 degrees Celsius for 35-40 minutes. Do the toothpick test to ensure it is well baked. 

          Set aside to cool down and then demould it on a serving plate. Garnish with some chopped pistachios and boondi. Enjoy as it is or with some rabdi drizzled over.

                                Mix sugar & butter. 

                                Add eggs & whisk till all ingredients are well combined.

                                Now add the date mix & again whisk well. 

                                Add plain flour, baking powder & cardamom powder. 

                                Mix everything properly.

                        Transfer to a greased & floured baking tin & bake at 180 degrees C. 
                        for 35-40 minutes. Do the toothpick test to ensure it is well baked. 

                   Demould it on a serving plate. Garnish with some chopped pistachios & 
                   boondi. Enjoy as it is or with some rabdi drizzled over.

          

Ande ka Salan (Egg Curry - Hyderabadi Style)

          For all the egg lovers, here is an amazing Hyderabadi style egg curry, called 'Ande Ka Salan' in the local lingo. It has a distinct flavour that comes from few aromatic spices like sesame seeds, peanuts, fresh coconut, mint and other dry spices. This is the base of the gravy which is both spicy and tangy.

           It can be relished with steamed rice, jeera rice, pulao, plain biryani, tandoori roti, naan, rumali roti or just plain chapati. So go ahead and make this delectable egg curry by following an easy step by step pictorial recipe to prepare this delicacy.

• 2 eggs, boiled
• 2 tbsp. fresh grated coconut
• 1 tbsp. sesame seeds
• 2 tbsp. peanuts
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. tamarind paste mixed in 1 cup water
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. dried mint leaves, crushed / fresh mint leaves, chopped

          Dry roast the coconut, sesame seeds and peanuts till they give a nice aroma. After it cools down, grind into a powder and keep aside.

          In a bowl, mix together ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water. Keep aside.

          Heat oil in a pan and lightly fry the eggs. Drain and keep aside. Temper the same oil with cumin seeds and mustard seeds. 

          After it stops spluttering, add the onions and curry leaves. Saute till light brown. Now add the ginger-garlic paste and fry till the oil separates. 

          Add the ground spice powder and mix well. Add the tamarind water, coriander leaves, mint leaves and salt. Bring it to a boil and drop in the boiled eggs. 

          Cover and simmer on a medium flame for 2-3 minutes or till the oil starts to float on the surface. Switch off the flame. 

          Transfer to a serving dish and serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapatti.

                                  Heat oil & lightly fry the eggs. Drain & keep aside. 

                   Temper same oil with cumin seeds & mustard seeds. Than add onions &
                   curry leaves. Sauté till light brown. 

                               Add ginger-garlic paste & fry till oil separates. 

                                 Add ground spice powder & mix well. 

                               Add tamarind water, coriander leaves, mint leaves & salt. 

                                  Bring it to a boil & drop the boiled eggs. 

                    Cover & simmer on med. flame for 2-3 min. or till oil starts to float on the
                    surface. Switch off the flame. 

                   Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori
                   roti, roomali roti or just plain chapatti.

Panta Bhat / Bhaat (Fermented Rice - Bengali & Bangladeshi Style)

          Panta Bhaat is a centuries old fermented rice recipe, that is very popular in Bangladesh and the North Eastern part of India, especially, West Bengal, Assam and Odisha. It is basically leftover cooked rice soaked in water and left overnight to ferment. It is rich in micro-nutrients and is a soulful food during hot summer days. 

          This is then relished next morning as breakfast along with various side dishes like potato fry or any other curry, green chilies, onion, burnt / roasted red chilies, lime, fish fry, papad or pickle.  It is considered a staple breakfast diet in the rural areas and is also very popular during Bengali New Year.

         I have a very vague memory of having this simple dish during my childhood. It is a very comforting food that is just divine. I like to have Panta Bhaat with just a dash of lime, burnt chilies and potato fry. 

          Sometimes I relish it with pickle and papad. The water in which the rice is soaked also tastes just heavenly. It is very sad to know that the present generation is not aware of this very traditional and healthy breakfast. 

• 1 cup leftover cooked rice
• salt to taste
• 1-2 green chilies
• 1-2 roasted / burnt red chilies
• 1 tbsp. coriander leaves
• 1 slice of lime
• potato fry / potato bharta (mashed potato), fish fry, etc.  to serve

          In a bowl, take the leftover cooked rice and add water to it. It should cover the rice. Set aside overnight to ferment.

          Next day garnish it with coriander leaves and serve along with salt to taste, green chilies, burnt red chilies, potato curry and lime. 

          You can also relish it with pickles, fish fry, papad or any other side dish.

Stuffed Beetroot Paneer Poori

          Anything colorful is not only a visual treat, they are at the same time always welcome. So how about Beetroot Poori stuffed with paneer for a nutritious and an appetizing breakfast? They will be equally liked by one and all. I made these delicious pooris with whole wheat flour for a healthy version. It can be enjoyed with any side dish. So check out the step by step pictorial recipe to prepare it.

• 2 cups atta (whole wheat flour)
• salt to taste
• puree of one small beetroot
• 1 tbsp. oil to knead
• 1/2 cup paneer, mashed
• 2 green chilies, chopped
• pinch of salt
• 1/4 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 2-3 tbsp. coriander leaves, chopped
• oil to deep fry
• any side dish to serve

          In a bowl, combine atta, salt, oil and beetroot puree. Knead into a dough by adding water if required. Cover and keep aside for an hour.

          In another bowl, mix together the mashed paneer, salt, chili's, coriander leaves, chili powder and cumin powder. Keep aside.

          Divide into equal portions. Roll out each portion into a small circle. Place 1-2 tsp. of the paneer stuffing in the centre and bring all the edges together to seal it firmly.

          Flatten it and roll out into a shape of a poori. Heat oil in a pan and deep fry them one at a time till they puff up. Transfer to a kitchen towel and serve them hot with any side dish.

                                Mix atta, salt, oil & beetroot puree. 

                    Knead into a dough by adding water if required. Cover & keep aside for
                    an hour.

                  Roll out each portion into a small circle. Place 1-2 tsp. of the paneer stuffing 
                  in the centre. 

                               Bring all the edges together to seal it firmly.

                                Flatten it & roll out into a shape of a poori. 

                                Heat oil & deep fry till they puff up.  

                                Serve them hot with any side dish.

Cheesy Matar Paneer (Cottage Cheese & Green Peas Curry - North Indian Style)

          Paneer, being my personal favourite, I would like to share this yummy Matar Paneer recipe. It is a classic Punjabi vegetarian dish which is a very popular menu in any Indian restaurant. It can be prepared in many ways. In this recipe, I added some diced capsicum too. 

          I also gave a twist by adding some cream cheese for a slightly richer version. It is a perfect side dish to any form of rice or Indian bread. So go ahead and prepare my version of this yummy side dish by following an easy step by step pictorial recipe.

• 1 cup paneer cubes
• 1/2 cup frozen green peas 
• 1 capsicum, diced (opt)
• 1 onion, chopped
• 2-3 garlic cloves
• 1" ginger
• 1 tomato, chopped
• 2-3 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1 tsp. cumin seeds
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tbsp. yoghurt
• 1 tbsps. cream cheese
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fried onions

           Grind the onion, ginger, garlic and tomatoes to a smooth paste and keep aside. In a bowl, mix together all the dry spices (except salt) with a little water to make a paste. Keep aside.

          Heat oil in a pan and temper with cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Add the spice paste and sauté till the oil separates. Now add the onion paste and fry till the moisture is absorbed. Then add the yoghurt and cream cheese. Mix well.

          Add the capsicum, salt and 1/2 cup water. Cover and simmer on a medium flame for 2 minutes. Then add the paneer, green peas and kasuri methi. 

          Cover and cook further for 2 minutes. When done, add the coriander leaves and give it a toss. Switch off the flame and transfer to a serving dish. 

          Garnish with coriander leaves and fried onions. Serve as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti, paratha or just plain chapatti.

                    Heat oil & temper with cinnamon, cardamoms, cloves & cumin seeds. 
                    Sauté for a few seconds.

                                Add spice paste & sauté till the oil separates. 

                                Add onion paste & fry till moisture is absorbed. 

                                 Then add yoghurt & cream cheese. Mix well.

                                 Add capsicum, salt and 

                             1/2 cup water. Cover & simmer on a med. flame for 2 minutes. 

                                 Then add paneer, green peas & kasuri methi. 

                     Cover & cook for 2 minutes. Then add coriander leaves & give it a toss.

                     Garnish with coriander leaves & fried onions. Serve with hot steamed rice, 
                     jeera rice, plain biryani, pulao, naan, paratha, tandoori roti or chapatti.

Grilled Masala Pomfret

          If you are looking for a healthy and an easy to prepare grilled fish, then go in for these yummy grilled pomfret. I marinated them with some mustard sauce, mayonnaise, tomato ketchup and other easily available spices. Enjoy these grilled beauties as appetizers with a dash of lime, onion and fresh chilies. You can also pair them with a bowl of soup or some fresh salad for a nutritious light meal.

• 2 whole pomfret, cleaned 
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. mustard sauce
• 1 tbsp. lime juice
• 1 tbsp. mustard oil
• 1 tsp. mayonnaise
• 1 tsp. tomato sauce

          Make few slits on the fish. In a bowl mix all the ingredients. Rub the fish with the prepared paste and marinate for 2-3 hours.

          Place on a greased grill rack and grill for 30-35 minutes. Halfway through baste with mustard oil or with the remaining marinade. 

          Garnish with coriander leaves and serve, accompanied with onion rings, lime wedges and fresh green / red chilies.

Keema Yakhni Pulao (Mince Meat & Rice Pilaf - Kashmiri Style)

          This is my version of a simple Keema Yakhni Pulao with some leftover yakhni. It is an easy pressure cooker method of preparing a one-pot meal that can be relished with some raita and salad. This particular rice preparation is light on the tummy, is mild and less spicy. So check out the step by step pictorial recipe to prepare it.

• 3 cups Basmati rice
• 500 gms. mutton mince, washed & drained
• 1 tbsp. oil
• 1 tbsp. ghee
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 2-3 bay leaves
• 4-5 whole dry red chilies
• 2-3 onions, sliced
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 3-4 green chilies
• 3 & 1/2 cups yakhni stock
• pinch of saffron
• fried onion & chopped coriander leaves

         Heat oil and ghee in a pressure cooker. Temper with red chilies, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and fry till light brown. Add the ginger-garlic paste and fry till the raw smell is gone.

          Now add the keema and all the dry spices. Mix well and cook on a medium flame till dry. Add the rice and sauté for 2 minutes. Then add the stock, green chilies and saffron.

          Pressure cook for 2 whistles. When cool enough, fluff it up and garnish with coriander leaves and fried onions. Serve with raita and salad.






Note:
1.  You can substitute the yakhni with few chicken cubes for an instant version.

                Heat oil & ghee in a cooker. Temper with red chilies, bay leaves, cinnamon, 
                cardamoms & cloves. Sauté for a few seconds.

                                Add onion & fry till light brown. 

                                 Add ginger-garlic paste & fry till raw smell is gone.

                   Add keema & all dry spices. Mix well & cook on a medium flame till dry. 

                                 Add rice & sauté for 2 minutes. 

                                 Then add stock, green chilies & saffron.

                    Pressure cook for 2 whistles. When cool, fluff it up & garnish with 
                    coriander leaves & fried onions. 

                                  Serve with raita & salad.