Prawn Baingan Bharta (Mashed Eggplant cooked with Prawns)

 

            Give a new look to the ever popular Baingan Ka Bharta and turn it into a connoisseur's delight, a non-veg. version by adding some prawns. It simply tastes yummy with a nice smoky flavour. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare it.

• 10-12 prawns, deveined, washed & drained
• 1 large eggplant
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1-2 onions, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, chopped
• 1 tomato, chopped
• 2-3 tbsp. coriander roots, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. coriander powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

            Slit the eggplant into half and brush with some oil. Roast on an open flame till it is charred on all sides. When cool, peel off the skin and mash well. Keep aside. 

            Marinate the prawns with a pinch of salt and turmeric for 5 minutes. Heat 1 tbsp. oil in a pan and stir fry the prawns till it changes colour. Keep aside.

            Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.

            Then add the onion, garlic, ginger and green chilies. Sauté till light brown. 

            Now add the tomatoes and coriander roots. Cook, covered on a low flame till the tomatoes are mashed.

            Add turmeric powder, red chili powder, pepper powder and coriander powder. Give it a stir and then add the mashed eggplant and salt. Mix well and stir fry for 2 minutes.

          Then add the prawns (keep aside few to garnish) and sauté, simultaneously, mashing them slightly. 

         When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapattis.

                    Heat 1 tbsp. oil & stir fry the prawns till it changes colour. Keep aside.

                        Heat remaining oil & temper with cumin seeds. Sauté for a few seconds.

                           Add onion, garlic, ginger and green chilies. Sauté till light brown. 

                      Add the tomatoes &coriander roots. Cook till the tomatoes are mashed.

                    Add turmeric powder, red chili powder, pepper powder & coriander powder. 

                    Give it a stir.

                      Then add the mashed eggplant & salt. Mix well & stir fry for 2 minutes.

                    Now add the prawns (keep aside few to garnish) and sauté, simultaneously 

                    mashing them slightly. 

                           When done, switch off the flame & garnish with coriander leaves. 

                                  Serve as a side dish with rice or chapattis.

Egg Noodles in Spicy South Indian Flavour

 

          Noodles is an universal favorite and there are many versions to preparing it. It can be adapted according to individual preference. Easy and a quick recipe, noodles can be enjoyed anytime of the day or packed for a lunch box / picnic meal. 

          So check out my version of a healthy Bajra Noodles made with lots of  veggies and scrambled eggs. I added some sambar powder and idli Podi for a spicy South Indian flavour. You can simply omit the egg for a veg. version. So dish out this colourful stir fry in a new avatar and enjoy. Do check out the step by step pictorial recipe to prepare this yummy one-pot comfort food.

• 1 packet bajra noodles, boiled al dente & drained
• 2 cups chopped / sliced veggies (beans, carrots, capsicum, baby corn, mushroom)
• 1/4 cup boiled black chickpeas
• 2 eggs, beaten well with a pinch of salt & red chili flakes
• 2 tbsp. oil + 1 tsp. oil
• 1 onion, sliced
• 1 tsp. garlic, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 stock cube, crushed
• 1 tbsp. sambar powder
• 1 tbsp. idli podi 
• 1 tsp. red chili flakes 
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tsp. oil in a wok / kadai and stir fry the egg till it is well scrambled. Keep aside. 

          Heat remaining oil and sauté the onion, garlic, green chilies, curry leaves and asafoetida till translucent. 

          Add the beans, carrot and baby corn. Mix well and sprinkle some water. Cover and cook till it is fork tender.

          Now add the capsicum, mushroom, boiled chickpeas and the stock cube. Combine everything well and stir fry for 1 minute on high flame.

          Add the boiled noodles, followed by the sambar powder, idli podi and red chili flakes. Mix well and add in the scrambled eggs. 

          Give it a toss and switch off the flame. Garnish with coriander leaves and enjoy. 

                        Heat 1 tsp. oil & stir fry the egg till it is well scrambled. Keep aside. 

                     Heat remaining oil & sauté the onion, garlic, green chilies, curry leaves &                                           asafoetida till translucent. 

                     Add the beans, carrot & baby corn. Mix well & sprinkle some water. Cover 

                     and cook till it is fork tender.

                 Add capsicum, mushroom, boiled chickpeas & the stock cube. Mix well and 

                 stir fry for 1 minute on high flame.

                                 Add the boiled noodles, 

                     followed by the sambar powder, idli podi and red chili flakes. Mix well.

                      Add the scrambled eggs. Give it a toss & garnish with coriander leaves.

Khurbo (Chicken Stir Fry - Bangladeshi Cuisine)

 

          Check out this ethnic recipe that has its roots in the interiors of Chattogram (Chittagong) in Bangladesh. I came across this unique recipe in a cookery show and so decided to give it a try. Not much is known about this lost rural recipe where boiled and shredded chicken is just mixed with a coarse paste of red chili and garlic, lemon juice and raw mustard oil. However, I gave my own twist by adding in some kasundi and coriander leaves as well. It is a very simple, easy and a quick dish that you need to try out. Serve it as a side dish with rice, chapattis or as a sandwich filling.

• 1 chicken breast
• 1/2 tsp. salt
• 1/4 tsp. turmeric powder
• 1/4 tsp. red chili powder
• 1 tsp. oil
• 3-4 dry red chilies
• 4-5 garlic cloves
• 1 tsp. lemon juice or to taste
• pinch of salt (opt)
• 1 tsp. mustard oil
• 1 tbsp. kasundi (mustard sauce)
• 1 tbsp. coriander leaves

          In a saucepan boil the chicken breast in required quantity of water along with salt, turmeric powder and red chili powder till tender. 

   

          Drain and allow it to cool. Shred them into small pieces and keep aside. 

          Heat the oil in a pan and sauté the garlic and dry red chilies till it changes colour. Allow it to cool and then blend into a coarse paste.

          Transfer the shredded chicken into a serving bowl. Add the paste, pinch of salt (opt), lemon juice, kasundi, mustard oil and coriander leaves. Give it a toss and serve along with rice or chapatti.

Tawa Idli Fry

 

           Tawa idli is a popular Indian street food, found especially in Hyderabad and Mumbai. So dish out this amazing dish with some leftover or fresh idlis. It is typically cooked on a tawa, hence the name. 

          Basic ingredients like butter, onion, green chilies and curry leaves are needed. However, the star ingredients are the idli podi and the butter that adds a distinct flavour to this dish and takes it to the next level. I added some curry leaf powder. However, you can use any idli podi of your choice. 

          It is a very quick and a simple snack item to satiate your hunger pangs. It can also be enjoyed as a tea time snack, for breakfast with coconut chutney, for a weekend menu or packed for a lunch box meal / picnic meal. So check out the step by step pictorial recipe to prepare it.

• 4-5 leftover idlis
• 2 tbsp. butter
• 1 onion, finely chopped
• 2 garlic, chopped (opt)
• 2 green chilies
• 1 sprig curry leaves. chopped
• pinch of salt (opt)
• 2 tbsp. idli podi
• 1 tbsp. coriander leaves, chopped

          Heat butter on a tawa and sauté the onion, green chilies, curry leaves, garlic and a pinch of salt till light brown. 

          Now add the idli podi (I used curry leaves podi) and mix well. Place the idlis over it and then flip it over so that the idlis are well coated with the masala.

          Garnish with chopped coriander leaves and enjoy as a tea time snack, for breakfast with coconut chutney or pack for a lunch box meal / picnic meal.

                                   Heat butter on a tawa.

 

                Add onion, green chilies, curry leaves, garlic & pinch of salt. Fry till light brown. 

                                  Add the idli podi and mix well. 

                                  Place the idlis over it.

                                Flip it over so that the idlis are well coated with the masala.

                                  Garnish with chopped coriander leaves.

                       Enjoy as a tea time snack, for breakfast with coconut chutney or pack for

                       a lunch box meal / picnic meal.

Milky Mutton Curry

 

          Summer is here. So how about trying something light that is just perfect for this season? I introduce you to ...... Milky Mutton Curry, my take on an old Bengali recipe that is inspired by a confluence of cultures. Its uniqueness arises from being cooked in milk, thickened with sesame seeds paste and flavored with saffron, rose water and kewra, besides the usual seasonings. 

           I tried this out for the first time and it was really delicious. Would highly recommend all, to give this a shot. I assure, you will not be disappointed. Its thickened soupy texture allows you to enjoy it with whatever you like, whether its steamed or jeera rice or even naan or tandoori roti. So enjoy this dish to your heart's content for a weekend lunch or as a party recipe.

       

Marination - 

• 500 gms. mutton with bones, curry cut 
• 1/2 cup yoghurt 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander-cumin powder

Other ingredients - 

2 tbsp. ghee

1 tbsp. oil

2 onions, sliced

1" cinnamon stick

2 green cardamoms 

4 cloves

2 tbsp. sesame seeds paste

2 green chilies, slit

1 cup milk

1 tsp. rose water

few drops of kewra essence

pinch of saffron

1 tbsp. coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight.

          Heat oil in a pan / kadai and fry one onion till golden brown. Keep aside.

          Heat 1 tbsp. ghee and sauté the remaining onion till light brown. Add the marinated mutton and cook, covered till the oil separates. 

          Add 1 cup water and pressure cook till it is tender. Keep aside to cool down.

          Add the remaining ghee and temper with cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the cooked mutton and bring it to a boil. Add the sesame seeds paste and the slit green chilies. Simmer for 2 minutes.

          Then add the milk and give it a stir. Simmer for 2 minutes. Add the rose water, saffron and kewra essence. Switch off the flame and transfer to a serving dish.

          Garnish with the coriander leaves and fried onion. Enjoy with steamed rice, jeera rice, naan or tandoori roti. 

Jhal Muri (Spicy Puffed Rice - Kolkata Street Food)

 

          Jhal Muri is the equivalent to Bhel Puri of Mumbai. 'Jhal' in the Bengali lingo means spicy and 'Muri' means puffed rice. This is a very popular and a light Bengali tea-time snack. It is very quick and easy to dish out this simple and humble delectable snack. Moreover, it is a perfect snack while watching TV and is also a healthy alternative to any store bought snack.

          This spicy and chatpata snack is a very popular street food found in every street corners of Kolkata. Apart from the ingredients used, you can also add sprouts, chopped cucumber and some dry fruits. Unlike in the bhel puri version, mustard oil is added to the Jhal Muri along with other seasonings. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 2 & 1/2 cups Muri (puffed rice)
• 1 onion, chopped finely
• 1 tomato, chopped finely
• 2 green chilies, chopped finely
• 2 tbsp. fresh grated coconut
• 1 small potato, boiled and chopped
• 2 tbsp. boiled black chickpeas
• 2 tbsp. coriander leaves, chopped
• 3 tbsp. mixed bhujia (gram flour fritters)
• 2 tbsp. roasted peanuts
• 1 tbsp. mustard oil
• 1 tsp. lime juice
• pinch of salt
• 1/2 tsp. chili flakes
• 1/2 tsp. cumin seeds (dry roasted & ground)

             In a bowl, mix together onion, green chilies, coconut, tomato, potatoes, coriander leaves and black chickpeas.

             Just before serving add the puffed rice, all the dry spices, peanuts, mixed bhujia, lime juice and mustard oil. Give it a toss and serve immediately as an evening tea time snack.

Mix together onion, tomato, grated coconut, green chilies,

boiled & chopped potatoes, coriander leaves & boiled black chickpeas.

Just before serving, add roasted peanuts, mixed bhujia, 

puffed rice, all the dry spices, lime juice and mustard oil. Give it a toss.  

Serve immediately as an evening tea time snack.