Fish Machboos - Emirati Cuisine

          This is a traditional Emirati Biryani which is almost similar to the Indian Biryani. It is cooked either with fish, mutton or chicken. This is the former version. Machboos is also popular in other Middle Eastern countries, where they have their own way of preparing it. It is a very easy one-pot meal and a great party recipe too, that can be dished out at short notice. So check out the step by step pictorial recipe to prepare this Emirati delicacy.

          I have used King Fish but it can be prepared with the popular Hamour fish too. The only difference is the use of Arabic spice mix / bzar spice and also the use of dried lime that gives a nice flavour to the biryani. 

• 1-2 King Fish steak
• 1 cup basmati rice, soaked for 30 minutes.
• 3 tbsp. oil
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1+1 tsp. Arabic spice
• 1/2 tsp. cardamom powder
• 2 dry lime
• 2 green chilies
• salt to taste
• 2 tsp. ghee
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. fried onion

          Apply 1 tsp. of the Arabic spice and salt to taste to the fish steak and marinate for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and fry the fish till well done on both sides. Drain and keep aside. 

          Heat remaining oil and temper with cardamoms, cinnamon and cloves. Add the onion and sauté till it turns slightly brown.

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

          Add the soaked rice, green chilies and the dry lime. Mix everything well and sauté for 2 minutes.

          Add  1 & 1/2 cups hot water and pressure cook for 2 whistles. Switch off the flame and let it cool down. 

          Add the ghee and fluff it up with a fork. Transfer to a serving plate and arrange the fried fish on top. 

          Garnish with coriander leaves and fried onion. Enjoy as it is or with some side dish. 

                      Marinate fish with 1 tsp. Arabic spice & salt to taste for 10-15 min. Heat
                      1 tbsp. oil & fry fish till well done on both sides. Drain & keep aside. 

                       Heat remaining oil & temper with cardamoms, cinnamon & cloves. 
                       Add onion & sauté till it turns slightly brown.

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

                     Add soaked rice, green chilies & the dry lime. Mix well & sauté for 2 min.

                       Add 1 & 1/2 cups hot water & pressure cook for 2 whistles. Switch off
                       the flame and let it cool down. 

                       Add the ghee and fluff it up with a fork. 

                   Transfer to a serving plate & arrange fried fish on top. Garnish with 
                   coriander leaves & fried onion. Enjoy as it is or with some side dish. 

Beans Bhorta (Mashed Beans - Bangladeshi Style)

          This is a simple Bangladeshi homemade delicacy with an amazing yummy flavour. I only knew baingan and aloo bharta, but this unique bharta is that of mashed french beans. So decided to give it a try and I must admit it sure was very delectable. This is a great comfort food and goes best with hot steamed rice and if possible with a drizzle of some raw mustard oil. So check out the step by step pictorial recipe to prepare it.

          Came across this particular recipe by Bong Mom while searching for bharta (mashed veggies) or Bhorta in the Bengali lingo. For a veg. version, coconut is added but some sautéed prawns can be added for a non-veg. version. You can try having it with any Indian bread or as a spread on sandwiches.

• 300 gms. French beans, roughly chopped
• 2 tbsp. mustard oil
• 1 onion, chopped
• 3-4 garlic cloves
• 2-3 green chilies
• salt to taste
• 1 tsp. nigella seeds (kalonji)
• 1/4 tsp. asafoetida

          Heat 1 tbsp. oil in a pan. Sauté the onion, garlic and green chilies till light brown. Add the beans and salt. Continue to sauté on a low flame till it is cooked. Set aside to cool.

          Blend into a smooth paste by adding some water. Heat remaining oil in a pan. Temper with nigella seeds and asafoetida.

          Add the ground paste and stir fry till all the moisture dries up. Serve with plain steamed rice. It can also be enjoyed with any Indian bread or as a spread on sandwiches. 

                        Heat 1 tbsp. oil. Sauté onion, garlic & green chilies till light brown. 

                       Add beans & salt. Sauté on a low flame till it is cooked. Set aside to cool.

                        Blend into a smooth paste by adding some water. 

                        Heat remaining oil. Temper with nigella seeds and asafoetida.

                        Add the ground paste.

                        Stir fry till all the moisture dries up. 

                     Serve with steamed rice / any Indian bread or as a spread on sandwiches. 

                         

Chingri diye Aloo Potoler Dalna (Parwal / Pointed Gourd Prawns Curry - Bong style)

          Potol (Parwal / Pointed Gourd) cooked with potatoes and prawns is a traditional and a favorite dish among most Bengalis. It is cooked in mustard oil for an authentic flavor and is served with either hot steamed rice, chapati or poori. For a vegetarian version, bodi (dried lentil dumplings) is added instead of prawns. A tsp. of ghee to the end product enhances the flavor of the curry. So check the step by step pictorial recipe to prepare this Bengali delicacy.

• 10-12 Potol (Parwal/Pointed Gourd), scraped & chopped into roundels 
• 1 potato, cubed
• 1/2 cup prawns, deveined & cleaned
• 3-4 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 bay leaves
• 1/2 tsp. cumin seeds
• 1 tbsp. ginger-garlic paste
• 1 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tomato, chopped
• 1/2 tsp. garam masala powder
• salt to taste
• 2-3 fresh chilies, slit
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Heat 2 tbsp. oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside.

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

          Add the ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chili powder mixed with 1/4 cup water. Sauté till the oil separates from the sides of the pan.

          Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes. 

          Add 2 cups water and simmer, covered on a low flame till the gravy thickens and the parwals turns soft.

          Add tomato and garam masala powder. Cover and cook further for 2 minutes. When done, add ghee and mix well. Switch off the flame. 

          Transfer to a serving dish. Garnish with coriander leaves and serve with either plain steamed rice, chapati or poori.

                      Heat 2 tbsp. oil & fry prawns till golden brown. Drain & keep aside. 

                        In the same oil fry the potato and 

                       parwals separately till light brown. Keep aside.

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

                     Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder 
                     & red chili powder mixed with 1/4 cup water. Sauté till oil separates.

                      Add fried parwals, potatoes, prawns, slit chilies & salt to taste. Mix
                      well and stir fry for 2 minutes. 

                     Add 2 cups water & simmer, covered on a low flame till gravy thickens 
                     & parwals turns soft.

                      Add tomato & garam masala powder. Cover & cook for 2 minutes. 

                       When done, add ghee & mix well. Switch off the flame. 

                    Garnish with coriander leaves & serve with either steamed rice, chapati 
                    or poori.

Dahi Rajma / Rajma Raita (Kidney Beans in Yogurt sauce)

          Raita is an essential accompaniment to biryani, pulao, khichdi, jeera rice or any type of Indian bread. It is an integral part of an Indian menu. It is yoghurt based to which veggies, fruits, spices or herbs are added. There are various types of raita that can be dished out depending on individual preference and availability of ingredients. 

          But today let me share an unusual raita prepared with some leftover boiled rajma. It has minimal of spices and I added a simple tempering which took it to another level. It turned out very yummy. Check out the step by step pictorial recipe to prepare this easy and a healthy accompaniment.

• 1/2 cup rajma (kidney beans), soaked overnight
• 1 cup yoghurt, well beaten
• salt to taste
• 1/4 tsp. roasted cumin powder
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 red chilies
• 1 sprig curry leaves
• pinch of red chili flakes 
• 1 tbsp. coriander leaves, chopped

          Pressure cook the rajma in 1 & 1/2 cups water till done. They should be cooked well, but not mashed. Mix with the beaten yoghurt, cumin powder and salt. Keep aside. 

          Heat oil in a pan. Temper with red chilies, cumin seeds, mustard seeds and curry leaves. After it stops spluttering, switch off the flame and pour this tempering over the raita.

          Garnish with coriander leaves and red chili flakes. Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, khichdi or any type of Indian bread. 

                       Mix boiled rajma with beaten yoghurt, cumin powder & salt. 

                      Heat oil & temper with red chilies, cumin seeds, mustard seeds and 
                      curry leaves. 

                      After it stops spluttering, switch off flame & pour this tempering over
                      the raita.

                     Garnish with coriander leaves & red chili flakes. Serve with steamed
                     rice, jeera rice, pulao, plain biryani, khichdi or any Indian bread.

Besan Pakora (Gram Flour Fritters) in Microwave

          One can't resist the temptation of deep fried pakoras. However, there is always a guilt attached while enjoying them. A healthy alternative to deep fried pakoras is microwaving them (either oil free or with minimal oil). They come out as crispy as their deep fried counterparts and are equally yummy as well.

          For snacks, I made these quick besan pakoras that you should definitely try out. In fact, they are very easy to prepare and are completely hassle free. They go absolutely well with any homemade chutney, sauce, hummus or any kind of dip of your preference. Check out the step by step pictorial recipe to prepare this healthy monsoon delight.

• 1 cup besan / gram flour 
• salt to taste
• pinch of turmeric powder
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. ginger, grated
• 1 tsp. flaxseeds
• 1 tsp. oil + 1/2 tsp. to grease
• 1 tsp. kasuri methi, crushed
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• pinch of pepper powder
• 1/2 tsp. red chili flakes

          In a bowl, mix all the ingredients. Add little water at a time and make a soft dough. Cover and keep aside for 15 minutes. 

          In a greased microwave safe plate, place dollops of the dough and cook on micro power for 4-5 minutes. Midway turn the pakoras to cook evenly. 

          Serve these healthy snacks as an appetizer with sauce, chutney, hummus, dip or as a tea time snack. 


          

                      Mix all ingredients. Add little & make a soft dough. Cover & keep aside
                      for 15 minutes. 

                      In a greased microwave safe plate, place dollops of the dough.

                       Cook on micro power for 4-5 minutes. Midway turn pakoras to cook.

                          Serve as an appetizer with sauce, chutney, hummus, dip or as a 
                          tea time snack. 

Mishti Chire Bhaja (Sweet Fried Beaten Rice)

          Chire Bhaja (Fried Beaten Rice / Poha) in general is a very popular Bengali snack. They can either be savory or sweet. This is the latter version. It is very simple and a yummy snack. Just mix the fried beaten rice with some fresh grated coconut, mixed chopped nuts and some sugar. You are done and ready to savor it. For a healthier version, you can skip the sugar and add some raisins or chopped dates instead. So do give it a try and I'm sure you'll love it. 

           I have very fond memories regarding this particular recipe. As a child this snack was a regular feature in my house. My late mom would dish out this in a jiffy, especially as an evening snack whenever I used to have hunger pangs. So preparing this after ages. 

• 1 cup beaten rice / Poha (I've used brown beaten rice)
• 1/2 cup fresh grated coconut
• 2 tbsp. sugar or to taste 
• 1-2 tbsp. ghee
• pinch of cardamom powder 
• 1-2 tbsp. chopped nuts 

          Heat ghee in a pan and stir fry the beaten rice till they slightly brown in color. Transfer to a mixing bowl. 

          Now add rest of the ingredients and give it a stir. Spoon them into individual bowls and enjoy as an evening snack, tea time snack or as and when desired.