Burnt Garlic Prawn Fried Rice - Fusion style

 

          Check out my version of Burnt Garlic Rice in a fusion style. I added some prawns and gave a South Indian flavor to this popular dish. It did turn out very yummy. This dish is generally served with a Manchurian side dish. However, I enjoyed with some homemade Mirchi Ka Salan, a Hyderabadi delicacy. This is an ideal one-pot meal with or without any side dish. So check out the  step by step pictorial recipe to prepare it. 

         All the garlic fans out there, if you have any leftover rice, then dish out this amazing fried rice. You can add few veggies of your choice. It is a nice alternative to jeera rice or the normal veg. fried rice / plain biryani. Chicken, egg, sausages, paneer or mushroom can be substituted too, if you wish.

• 2 cups cooked rice 
• 250 gms. prawns, deveined & cleaned
• 3 tbsp. oil
• 1 whole garlic pod, finely chopped
• 1/2 cup spring onion (white part), chopped
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes 
• 1/4 tsp. pepper powder
• 1 tsp. sambar powder 
• salt to taste 
• 3-4 tbsp. spring onion (green part), chopped

Tempering - 

• 1-2 whole dry red chilies
• 1-2 green chilies
• 1/2 tsp. mustard seeds 
• 1/4 tsp. cumin seeds
• 1 sprig curry leaves
• 1 tsp. urad dal

          Heat 2 tbsp. oil in a pan and sauté the prawns till it is well cooked. Drain and keep aside.

          Heat remaining oil and fry the chopped garlic till golden brown. Drain and keep aside.

          Temper the same oil with all the mentioned ingredients. Sauté for 1-2 minutes. Add 3/4 of the fried garlic and the white part of the spring onion. Sauté for 2 minutes more.

          Now add turmeric powder and red chili flakes, followed by the cooked rice, salt to taste, fried prawns and pepper powder. Give it a toss and stir fry for 2-3 minutes.

          When done, add sambar powder and chopped spring onion (green part) and mix well. Garnish with the remaining fried garlic and enjoy with any side dish.

                          Heat 2 tbsp. oil & sauté the prawns till it is well cooked. Keep aside.

                    Heat remaining oil & fry the chopped garlic till golden brown. Keep aside.

                     Temper the same oil with all the mentioned ingredients. Sauté for 1-2 min. 

                    Add 3/4 of the fried garlic & the white part of the spring onion. Sauté for 

                    2 min more.

                                  Add turmeric powder & red chili flakes,

                   followed by the cooked rice, salt to taste, fried prawns and pepper powder. 

                   Give it a toss and stir fry for 2-3 minutes.

                                  Add sambar powder 

                                  and chopped spring onion (green part) and mix well. 

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                        Garnish with the remaining fried garlic & enjoy with any side dish.

Thotakura Pulusu (Amaranth Leaves Chutney - Andhra style)

 

          This classic Andhra dish of Thotakura Pulusu (Amaranth Leaves Curry) is worth a try. Both spicy and tangy it makes for a perfect side dish. You can adjust the chilies and the tamarind according to your preference. A little bit of jaggery is sometimes added to balance the taste. However, I skipped it.

          The combination of the greens cooked with onion, garlic, green chilies and tomatoes and then tempered is simply divine and so comforting. It is a very simple recipe, but tastes yummy and goes well with rice and some ghee for a nice comfort meal. So check out the step by step pictorial recipe to prepare this typical regional delicacy.

          Amaranth (Thotakura) also known as Chaulai in Hindi, is easily available all year round in two varieties - red & green. So you can pick your choice. 

          As it contains iron, zinc, fiber, vitamins and minerals, it is recommended to include in our diet as much as possible. 

          Apart from the way I cooked, you can just stir fry it or cook along with some tuvar dal for a more healthier version. 

• 2-3 bunches of Thotakura, chopped
• 1 onion, sliced 
• 2 tomatoes, chopped
• 3-4 garlic cloves
• 4-5 green chilies
• 1 tsp. cumin seeds
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• salt to taste 

Tempering - 

• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 1-2 whole red chilies
• 1-2 green chilies (opt)
• 4-5 garlic cloves, sliced
• 1 sprig curry leaves 
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida 

          Pressure cook the chopped greens along with onion, tomato, green chilies, garlic. cumin seeds, tamarind paste, turmeric powder and salt to taste for 3-4 whistles. (Do not add any water).Mash it well with a potato masher and keep aside. 

          Heat oil in a pan and add all the tempering ingredients. Sauté for 1-2 minutes. (Keep aside some of the tempering for garnishing).

          Add the mashed greens and cook for 2-3 minutes. When done, switch off the flame and transfer the contents to a serving bowl. 

          Garnish with the tempering and serve with plain steamed rice or any type of Indian bread. 

                     Pressure cook the chopped greens along with onion, tomato, green chilies, 

                     garlic. cumin seeds, tamarind paste, turmeric powder & salt to taste for 

                     3-4 whistles. (Do not add any water).

                                  Mash it well with a potato masher and keep aside. 

Heat oil in a pan & add all the tempering ingredients. Sauté for 1-2 min. 

 (Keep aside some of the tempering for garnishing).

                                  Add the mashed greens & cook for 2-3 minutes. 

                                 Garnish with the remaining tempering.

                   Serve with plain steamed rice or any type of Indian bread. 

Rosemary Kadha / Immunity Booster Drink

 

              This immune booster drink is the need of the time. It's refreshing as it will surely soothe your nerves and keep you going throughout the day. I skipped the mandatory basil / mint and instead, added some rosemary herb, as apart from adding a flavour to the drink, it has many health benefits. I also included some fresh turmeric. 

             You can enjoy this drink hot or chilled, along with some ice cubes, according to your preference, anytime of the day. The brown sugar (or any sweetener) can be omitted if you wish. So check out the step by step pictorial recipe to prepare this traditional Indian medicine. 

          Ginger and lime contains vitamin C and other anti oxidants. The intake of ginger wards off nausea, stomach ailments and strengthens our immunity. Lime improves digestion, is good for the tummy, removes toxins from our body and relieves constipation.

           Fresh turmeric root has its own health benefits. It has anti inflammatory properties, lowers cholesterol and prevents cancer. 

          Rosemary is a fragrant herb that improves blood circulation, boosts the immune system and aids in digestion.

          Lastly, the whole spices are high in antioxidants as they lower blood sugar level / blood pressure, reduces inflammation, digestive problems and improves cholesterol, relieves indigestion and constipation.

          So a cupful of this healthy drink has a lot of healing properties. It relieves any cold during winter and boosts our energy. So it is beneficial to include kadha in our everyday life. 

• 3 cups water
• pinch of salt (opt)
• 1" cinnamon stick
• 3 green cardamoms 
• 6 cloves
• 2 bay leaves
• 1 tsp. fennel seeds
• 1/2 tsp. carom seeds
• 10-12 whole peppercorns
• 1" ginger
• 1" fresh turmeric
• 2 tbsp. rosemary
• lime juice to taste
• brown sugar / jaggery / honey to taste

          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

          Add water in a pan along with a pinch of salt and bring it to a boil. Then add all the crushed ingredients. 

          Simmer for 10 minutes on a low flame till it is slightly reduced. When done, switch off the flame and keep it covered for 5 minutes. 

          Then strain and serve with lime juice and brown sugar / jaggery / honey to taste.

                                 The ingredients to be crushed. 

                          Crush all the ingredients (except lime & sweetener) in a mortal & pestle.

                            Add water in a pan along with a pinch of salt & bring it to a boil. 

                                  Then add all the crushed ingredients. 

                       Simmer for 10 minutes on a low flame till it is slightly reduced. When done, 

                       switch off the flame and keep it covered for 5 minutes. 

 Strain. 

Serve with lime juice & honey / brown sugar / jaggery.

Aam Kasundi Mangsho (Mutton in Raw Mango-Mustard Gravy - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of mutton cooked in a yummy raw mango-kasundi gravy. This dish is a mix of pungency from the kasundi and tanginess from the raw mango. It turned out quite an amazing combo. 

          This simple and easy to cook dish is a very good option for a nice weekend comfort meal. Enjoy it with hot steamed rice. You may also relish with pulao, luchi (poori), naan, tandoori roti or just chapatti. So check out the step by step pictorial recipe to prepare my version of this delicious mutton curry.

         

          I kept the procedure of preparing it, very simple, apart from the marination. During this ongoing mango season, I thought it appropriate to dish out few dishes where raw mangoes can be incorporated. So here you are - a delectable homemade style mutton curry. 

          I have not adapted this recipe from any book. This is purely my version, where I have used  raw mango and bottled kasundi (mustard paste) along with other basic ingredients necessary for a mutton curry. 

• 500 gms. mutton with bones, curry cut 
• 1-2 potatoes, cut into half
• 2 tbsp. mustard oil
• 1 tbsp. ghee
• 1" cinnamon stick 
• 2-3 green cardamom
• 4-5 cloves
• 1-2 bay leaves
• 1-2 tbsp. raw mango paste
• 2 tbsp. kasundi (mustard sauce)
• 1 tsp. coriander leaves, chopped
• few mango pieces (opt)

Marination- 

• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1 small mango, roughly chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. dry roasted & ground cumin powder
• 1 tsp. dry roasted & ground coriander powder
• 1 tsp. garam masala powder
• 1 tbsp. mustard oil 

Marination - 

          Blend the onion, ginger, garlic and raw mango into a smooth paste. Add rest of the ingredients and marinate the mutton in this paste for a minimum of 4-5 hours or preferably overnight. 

Cooking Procedure - 

         Heat oil and ghee in a pan and stir fry the potatoes till light brown. Keep aside. 

          Temper the same oil with bay leaves, cinnamon, cloves and cardamoms. Add the marinated mutton and simmer, covered, till almost dry.

          Add 1 cup water and pressure cook for 15-20 minutes or till done. Transfer back to the pan and add the raw mango paste followed by the kasundi. 

          Give it a stir and switch off the flame. Keep it covered for 4-5 minutes. Garnish with coriander leaves and mango pieces. 

          Serve with steamed rice. You may also enjoy with pulao, poori, naan, tandoori roti or just plain chapatti. 

Note - 

         1.  If Kasundi is unavailable, then blend together 1 raw mango, 1 tbsp. mustard seeds, 2 green chilies, salt to taste, pinch of turmeric powder and 1-2 garlic cloves into a paste and your Aam kasundi is ready.

                      Blend the onion, ginger, garlic & raw mango into a smooth paste. Add rest

                      of the ingredients & marinate the mutton in this paste for a minimum of 

                      4-5 hours or preferably overnight. 

                          Heat oil & ghee & stir fry the potatoes till light brown. Keep aside. 

                      Temper the same oil with bay leaves, cinnamon, cloves & cardamoms.

                                Add the marinated mutton and simmer, covered till almost dry.

                            Add 1 cup water &  pressure cook for 15-20 minutes or till done. 

                                  After it is pressure cooked.

                                 Transfer the contents back to the pan.

                                Add the remaining raw mango followed by the kasundi. Give it a

                                stir and switch off the flame. Keep it covered for 4-5 minutes

                                  Garnish with coriander leaves and mango pieces. 

                    Serve with steamed rice, pulao, poori, naan, tandoori roti or chapatti. 

Chicken Popcorn with Panch Phoron flavour

 

           Looking for some easy to make chicken appetizers for your special party? Then here you are - yummy chicken popcorn in a fusion style. I skipped the mandatory spices and instead added some panch phoron (Bengali five spice) powder and then coated with dry roasted oats. 

          It is absolutely simple and can be dished out in a jiffy. Enjoy them with green chutney, tomato sauce and a sprinkle of some chaat masala. They can also be had as a side dish with dal-chawal or as a tea-time snack too. So check out the step by step pictorial recipe to prepare these crisp bite-sized delicacy.

             For the panch phoron powder - dry roast 1 tsp. each of mustard seeds, nigella seeds, cumin seeds, fennel seeds and 1/2 tsp. of fenugreek seeds. Cool and grind into a fine powder. Store the remaining in an air-tight container for later use. 

               So satisfy your cravings with these irresistible homemade chicken popcorn, obviously with some twist. They are a great party recipe and will be loved by one and all, especially will be a great hit with the kids.

• 400-500 gms. boneless chicken cubes
• salt to taste
• 1 egg
• 1 tsp. ginger-garlic paste
• 1 tbsp. rice flour
• 1 tbsp. red chili powder
• 1 tbsp. panch phoron powder
• 1/2 tsp. turmeric powder
• 1 tsp. amchur powder
• 1 tbsp. coriander leaves, chopped
• 2 cups oats dry roasted + a pinch of salt
• 2 cups oil to deep fry 

            In a bowl, mix together all the above mentioned ingredients (except oats & oil). Keep aside to marinate for 2-3 hours or overnight in the fridge. 

          Then coat them in the oat mix and refrigerate for 30 minutes.

           Heat oil in a pan / kadai and deep fry the chicken popcorn in batches till light golden in color. Drain on a kitchen towel.

          Serve as appetizers with tomato sauce, green chutney and a sprinkle of some chaat masala. 

                     Mix all the above mentioned ingredients (except oats & oil). Keep aside

                     to marinate for 2-3 hours. 

                                 Coat them in the oat mix.

                                  Refrigerate for 30 minutes.

                    Heat oil in a pan & deep fry the chicken popcorn till light golden colour. 

                                  Drain on a kitchen towel.

                       Serve with tomato sauce, green chutney & a sprinkle of chaat masala.