Showing posts with label Side dish. Show all posts
Showing posts with label Side dish. Show all posts

Tuesday, 18 July 2017

Dhania Paneer/ Coriander flavoured Cottage Cheese




The above dish is Dhania Paneer, which is recently cooked in my kitchen. I had a bunch of fresh coriander leaves in my freeze. So I thought of using it and thereby, the idea came off . Actually, whenever I go to restaurant I like the smell of dhania chutney and it clicked me. Here I used the coriander leaves as well as its juicy stem to make a smooth paste along with green chilli. You might find similar recipes cooked by chefs but my recipe may not match it because this is absolutely my own creation. Dhania Paneer is a easy  dish and tasty too. Check the recipe below and try it @ your kitchen.


Dhania Paneer/ Coriander flavoured Cottage Cheese


Ingredients

Paneer (Cottage Cheese) – 200gm
Onion Paste – ½ cup
Ginger Paste – 3-4 teaspoon
Corriander leave & stem paste – ¾ cup
Dhania/Corriander powder – 3-4 teaspoon
Lime juice – 1 teaspoon
Turmeric Powder – 1 teaspoon
Kashmiri Red Chilli Powder – 11/2 teaspoon
Cinammon stick – ½ inch
Sugar
Salt to taste
Refined oil

Procedure

Cut the paneer in to cubes and sauté the pieces in refined oil with little salt & coriander powder.  Keep them aside. Heat oil in a pan and add a cinnamon stick and start frying the onion paste. Add some salt and sugar, which will enhance the taste of the gravy. When the onion paste turn brownish in color add ginger paste and all the dry spices. I added turmeric as it is a basic spice of Indian Cuisine. You can avoid it and then gravy will be dark greenish in color. Now add the coriander leaves & green chilli paste. Cook for few minutes covering with a lid. Add some warm water to make the gravy and add the panner cubes into it. Allow it to boil for 3-4 minutes. Put the lime juice now which will enhance the taste. I believe when you are cooking green leafy vegetables you should add lime juice for the tanginess instead of tomato. Switch of the gas and serve delicious Dhania Paneer with roti or rice.

Friday, 24 March 2017

Chicken Liver Masala

Hello all the readers ...How all you are doing? I was suddenly disappeared once again..It was a family emergency and family comes first...With God's grace and everyone's blessings we are able to overcome the hard time...Sometimes I sit back and think why these hard times comes in life? However, this time I got the answer of my question...Hard time shows who is your real well wisher and who are not! The picture was crystal clear...Some people will show that they are really concerned about you and end up giving you some 'gyan' (lecture). Some people won't turn up during your hard times and once you are out of it they will come and ask thousand questions.  So it is important to identify those peoples and beware of them in future -- Lesson learnt during hard times...:) 
There are few real well-wishers who will stand next to you and help you to overcome the hard times...


While talking about family, let's share one of our family favourite dish Chicken Liver Masala.. When I came to Bangalore and went to buy chicken with my husband, I saw a surprising thing that people buying chicken but not taking the chicken liver. I asked my husband what's the reason behind this? Even he couldn't give me a concrete answer. He said I am seeing the same thing for past few years and added may be they do not like chicken liver.. I couldn't believe that they don't like the taste of chicken liver!! Is it true? Does anyone know the reason? Anyways, due to this reason we used to get good quantity of chicken liver from the chicken shop anytime. Chicken liver masala was our anytime favourite dish which goes well with roti, naan or paratha. We prefer adding potato to this chicken liver masala as you all know Bengali's affinity towards potato :)...

Chicken Liver Masala

Ingredients

Chicken Liver - 400 gms
Potato - 2, medium, cut into large blocks
Onion - 2 large, chopped
Ginger Paste - 2 teaspoon
Garlic Paste - 1 teaspoon
Tomato - 1 medium, chopped
Cinnamon - 1 inch
Coriander Powder - 2 teaspoon
Cumin Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Salt to taste
Green Chilli - 3 to 4
Coriander Leaves - 2 tablespoon, chopped
Garam Masala Powder - 1/2 teaspoon
Refined Oil - 1/4 cup

Procedure

1. Heat 2 tablespoon of oil and fry the potatoes with little salt and turmeric powder and keep aside.
2. Now heat remaining oil and add cinnamon stick. After 2 minutes, add chopped onions and fry until they are translucent.
3. Next add ginger and garlic paste and stir for some time. 
4. After that, add the dry spices including turmeric powder, coriander powder, cumin powder and red chilli powder. Mix them well.
5. Now add chopped tomatoes and green chilli and stir until the tomatoes become soft.
6. If require add little water and finally add chicken livers and cook under slow flame covering the pan. Stir in between to avoid burning. 
7. Add the fried potatoes and salt to taste.
8. Add this point of time add 1 cup of water and cook  under medium flame until the livers are well cooked. Add garam masala powder at this time. 
9. Finally, when the water dries up, switch off the gas and garnish with chopped coriander leaves.




Monday, 20 June 2016

Pepper Chicken / Pepper Chicken Gravy / Pepper Chicken Masala

I have not shared chicken recipes for quite sometime now. No it's not that we are not eating chicken but I have not tried any new dish for a long time. We already welcomed monsoon in Bangalore so thought of making something very spicy during these rainy nights. I remember about pepper chicken which we often order at restaurant. Normally, pepper chicken comes in dry version as starter however few restaurant also keeps the gravy version. I tried the gravy version as we decided to have roti for dinner. Usually, I do not prefer spicy dishes but I love the spiciness of black pepper which I think is a divine taste.
In few restaurants they add dry coconut in the gravy of pepper chicken masala but we do not prefer it, so avoided it completely. If you wish you can add it....



Pepper Chicken / Pepper Chicken Gravy / Pepper Chicken Masala
Ingredients

Chicken - 1/2 kg
Onion - 2 big size, chopped
Ginger Paste - 2 paste
Garlic Paste - 1 teaspoon
Curry Leaves - 7 to 8
Coriander Powder - 2 teaspoon
Black Pepper Powder - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Green Chilli - 2 to 3
Salt to taste
Red Chilli Powder - 1/2 teaspoon
Tomato - 1 medium, chopped
Refined oil - 4 to 5 tablespoon

Procedure

1. Marinate the chicken with salt for half an hour.
2. Heat oil in a pan and add curry leaves followed by chopped onions.
3. Once the onions are translucent add the chicken pieces. Reduce the flame and once the chicken pieces turn white in colour add ginger and garlic paste and green chilli.
4. After sometime add all the dry spices (turmeric, red chilli, salt, coriander) and hald of the pepper powder. Mix them well and allow them to cook covering with a lid. Stir in between to avoid burning at the bottom.
5. Next add chopped tomatoes, garam masala powder and remaining black pepper powder. Cook until tomatoes are soft.
6. Add 11/2 cup of water  and boil for 10 minutes.  If required you can add little more water for gravy before boiling it. Switch off the gas and serve hot with roti or naan.


Sunday, 3 April 2016

Chicken Kasha

Chicken Kasha is an authentic Bengali dish which is commonly found in almost every Bengali's kitchen on Sunday. I believe whoever tasted this dish, must have fallen in love with it. Mostly, I cook 'Manghser Jhol' (Chicken Curry)on Sunday lunch. 



The reason behind is one side dish more than enough to finish a plate of rice and I get some 'me' time on Sunday :). Because chicken kasha gravy is thick so you need either dal or another curry with rice. However, this time I made Chicken Kasha in Sunday dinner menu along with paratha. Taste of chicken kasha is just wow. Here is the recipe for my readers.

 Chicken Kasha

Ingredients

Chicken Pieces (with bone) - 400 gm
Potato - 2 big size, cut into 4 pieces each
Onion - 21/2 cup, sliced
Ginger paste - 2-3 teaspoon
Garlic paste - 2 teaspoon
Tomato - 11/2 cup, chopped
Lime juice - 1 tablespoon
Cumin powder - 2-3 teaspoon
Coriander powder- 1 teapoon
Garam Masala powder - 11/2 teaspoon
Red chilli powder - 1 teaspoon
Turmeric powder - 2-3 teaspoon
Green chilli- 4-5
Dry red chilli - 2
Green Cardamom -2
Cinnamon - 1 inch stick
Clove - 2
Sugar - 1-2 teaspoon
Salt to taste
Mustard oil - 11/2cup

Procedure

Marinate the chicken pieces with salt, turmeric powder, lime juice and 2 teaspoons of mustard oil. Keep it for half an hour to one hour. Deep fry potatoes with salt and turmeric powder.  Now heat mustard oil in a wok and add garam masala whole (cardamom, clove, cinnamon), dry red chilli. Next add sliced onions and add a teaspoon of sugar. Stir them and wait till it turns brown in colour. Now add ginger paste and garlic paste. Cook for 2 minutes and add dry spices such as turmeric powder, red chilli powder, garam masala powder, cumin powder and coriander powder. Mix the spices well. It's time to add marinated chicken and cover it for 5 minutes. Stir it and add fried potatoes. Again cook for some more time. When chicken pieces loosen from bones, add tomatoes and cook under medium to high flame. Once the tomatoes are properly cooked add a cup of water and green chilli. Cover it for 5 minutes and switch off the gas. Chicken Kasha is ready to be served with plain rice or paratha. 



Monday, 7 March 2016

Spicy & Tangy Aloo Dum


Today I am going to share a simple but popular Indian dish which is my favourite one. I have customized the dish little bit, hope you will also like it. Though Aloo dum has its own flavor but I have added little spice and tanginess into it which makes it more rich in taste.


Spicy & Tangy Aloo Dum
 

Ingredients

Baby potatoes - 400g
Onion - 2 big, chopped
Ginger paste - 2 teaspoon
Green chilli - 3-4 chopped
Red chilli powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Coriander powder - 2 teaspoon
Cumin powder - 1 teaspoon
Tomato - 1, chopped
Salt to taste
Turmeric  powder -  2 teaspoon
Sugar - 1 teaspoon
Bay leaf - 1
Coriander Leaves - handful, chopped
Cumin Seeds - 2 teaspoon

Asafoetida - a pinch
 Procedure

1. Wash the potatoes and put them in pressure cooker with water. Allow one or two whistles and release
the pressure by holding it under the running water.      
2. Now after cooling peel the skin of the potatoes. 
3. Heat mustard oil in a pan and add the baby potatoes, fry it very well with salt and turmeric powder. 
4.  Now put a bay leaf in to the oil and add the sliced onions into the oil. Fry it till it takes golden brown 
colour.

5.   Add ginger paste and green chillies, stir it very well. Now in a bowl take cumin powder, coriander 
powder, red chilli powder, dry mango powder, turmeric powder and make a paste adding water. Add 
this paste to the pan and mix well.

4.       After that, add the chopped tomato and little sugar later to balance the acidity of tomato.

5.       Pour water and cover it for 10-15 minutes.

6.       Check the consistency of the gravy, if it is little thick you can switch off the gas, garnish with 
chopped coriander leaves. 





Tuesday, 23 February 2016

Lobia Masala / Black-Eyed Beans Masala

Lobia is known as black-eyed beans. If I am not wrong this lobia is called 'borboti kolai' in Bengali. We normally boil it with different vegetables like potato, sweet potato, radish and eat with puffed rice. I know it sounds quite weird who is reading for the first time. But the taste of borboti kolai sidhho is totally divine. We just use salt for seasoning and put tadka of dry red chilli in 1 teaspoon oil. You can try it too.


When I came to Bangalore after my marriage, my husband bought lobia and I was totally puzzled how to cook it as side dish for roti. Then he guided me and said cook it with onion ginger garlic masala. I prepared the same way he gave the instructions and it was really tasty and it was totally different from the dish I was referring earlier. And then on I started cooking lobia masala as a side dish for roti.

Lobia Masala / Black-Eyed Beans Masala

Ingredients

Lobia - 1 cup
Onion - 2 medium, chopped
Ginger Paste - 11/2 teaspoon
Garlic Paste - 1/2 teaspoon
Turmeric Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Tomato - 1 small, chopped
Refined Oil - 2 to 3 tablespoon
Salt to taste
Green Chilli - 2
Cinnamon Stick - 1 inch

Procedure

1. Soak Lobia for 4 hours and later drain the water. Put it in the pressure cooker (Adjust water level) and wait for 1 whistle. Allow to release the pressure. If you are soaking for 2 hours, you might have to put more than one whistle. Lobias should not be overcooked and mashy, it has to be intact from outside and cooked inside.
2. Now heat oil in a wok and add cinnamon stick, later add chopped onions and fry until they are translucent.
3. Next add ginger and garlic paste and saute for sometime. After that add all the dry spices including salt.
4. Next add chopped tomatoes and cook until the raw smell is gone. Add 1/4 cup water and cook all the spices.
5. Finally add boiled lobia and add 1/2 cup water, simmer the gas and cook it by covering with a lid. In between stir them and switch off the flame when the water dries up. Serve with roti or paratha.


Wednesday, 17 February 2016

Aloo Gobi Masala / Restaurant Style Gobi Masala / Punjabi Style Aloo Gobi

This is the peak season of cauliflowers! Even few weeks back vegetable vendors were selling a small size cauliflower in higher rate. But now its available at reasonable rate. You know one thing, you cannot have same vegetable everyday even if it is easily available & low priced. Most of the time when I buy cauliflower, I use it in khichdi or add in our fish curry or prepare Cauliflower in Mustard Gravy. This time I thought of making a side dish which we can pair up with roti at dinner. I prepared aloo gobi masala in restaurant style which will take away your boredom about typical cauliflower taste and surely bang on your taste buds.


Aloo Gobi Masala / Restaurant Style Gobi Masala / Punjabi Style Aloo Gobi 

Ingredients

Cauliflower - Medium Size, cut florets in medium size
Potatoes - 2  medium, cut into dice shape
Onion - 1 big, finely chopped
Ginger - chopped, 1 teaspoon
Garlic - chopped, 1 teaspoon
Tomato - 1 small, chopped
Turmeric Powder - 2 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste
Sugar - 1/2 teaspoon
Asafoetida -  a pinch
Cumin Seeds - 1 teaspoon
Dry Red Chilli - 2
Green Chilli - 1 teaspoon, chopped
Red Chilli Powder - 1 teaspoon
Mustard Oil - 1/2 cup

Procedure

1. Boil some water and clean the cauliflower florets by dipping in the water for a minutes  and drain the water.
2. Now heat half of the oil and fry the dice shape potatoes with salt and turmeric powder until they are cooked. Keep them aside.
3. In the same oil fry the cauliflower florets till they are golden brown. Don't forget to add turmeric powder and salt. After frying, keep them aside.
4. Now add the remaining oil and after heating add dry red chilli, cumin seeds and a pinch of asafoetida.
5. After that add chopped onions and saute it. Next goes chopped ginger and garlic into it. Cook till the onions are translucent.
6. Now it's time to add dry spices (turmeric powder, salt, sugar, cumin powder, coriander powder, red chilli powder). Mix them well.
7. Add chopped tomatoes and cook well. If required add little water.
8. Now add fried cauliflower florets and potatoes. Mix them well with all the spices and add chopped green chilli. Add 1/2 cup water and cook it by covering for sometime and finally remove the cover and wait until the water dries up.Switch off the gas and serve with roti or paratha. You can also garnish with chopped coriander powder.



Wednesday, 10 February 2016

Black/Brown Chickpea Curry / Kala Chana Masala / Chola r Ghugni in Bengali Style

Black/Brown Chickpea Curry or Kala Chana Masala in a famous side dish to be paired up with roti or paratha. In Bengal, we call it Chola Ghugni. Earlier I have shared the recipe of authentic Ghugni. I have also shared a recipe of Corn Ghugni. Please check it here.



I often prepare this dish for our dinner but never shared it here. The reason behind it it the pictures of this dish never came up to the marker! No I am not a very good photographer but nowadays at least I try to make the photographs presentable. Sigh! So I am also trying to update my old blog post pictures so that readers feel good and can visualize the dish. Satisfaction of a food blogger lies in the ultimate satisfaction of its reader. I know it will take really lot of time for me but I will try to update them all.

Black/Brown Chickpea Curry / Kala Chana Masala / Chola r Ghugni in Bengali Style

Ingredients

Kala Chana/ Chola in Bengali - 11/2 cup
Potato - 2 medium, cut into dice shape
Onion - 2 medium, chopped
Tomato - 1 medium, chopped
Ginger Paste - 11/2 teaspoon
Garlic Cloves - 3 to 4, crushed
Cinnamon - 1 inch stick
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Green Chilli - 2 teaspoon chopped
Salt to taste
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Bhaja Masala - (Cumin: Coriander: Pepper: Garam Masala = 2:2:1:1, Take all the powders in this proportion and Dry roast them together) - 2 teaspoon
Coriander Leaves - 2 tablespoon, chopped
Refined Oil - 1/4 cup

Procedure

1. Soak kala chana for 2 hours. Then drain the water and out it in pressure cooker. Add water and salt as required. Initially cook on medium heat later on high heat put 3 to 4 whistles. Allow to release the pressure and drain the water.
2. Heat the oil (2 tablesoon) and fry the potatoes with salt and turmeric powder. Keep them aside.
3. Heat the remaining oil and add the cinnamon stick. Next add crushed garlic and followed by chopped onions. Fry until they are translucent.
4. After that add ginger paste and all the dry spices (except bhaja masla). Mix them well.
5. Next add chopped green chillies and tomatoes. Cook until the raw smell of tomatoes are gone.
6. Add little water and cook the spices. Finally add boiled kala chana and fried potatoes. Stir them well and add water to make a consistent gravy.
7. Lastly add chopped coriander leaves and sprinkle bhaja masla on top.



Friday, 29 January 2016

Aloo Shimla Mirch ki Sabji / Potato Capsicum Masala

These days weather is variable and unpredictable in Bangalore. Though there is no sign of rain however morning breeze is cold and later in the afternoon it's really hot and again in the evening it's windy. Our little one was having little cough in the night but it was manageable with steaming and home remedies. But suddenly yesterday night, the cough got aggravated and needs medication! When the little one at your home is not well, it really makes you worried! Hope this thing settles down soon.



Aloo shimla mirch is my today's post. It is a popular side dish with roti or paratha. I love to add shimla mirch/capsicum in various preparations however could not do so often because my counter part shares a love & hate relationship with it. He loves to eat it in pizzas, noodles, chilli chicken but not in normal gravy like aloo capsicum gravy or capsicum stir fry.This time I prepared this dry potato capsicum masala and he liked the taste of it and asking for more. Sharing this easy and tasty recipe with you all.

Aloo Shimla Mirch ki Sabji / Potato Capsicum Masala

Ingredients

Potato - 3 medium, cut into elongated shape
Capsicum - 2 medium, cut into elongated shape
Onion - One big, finely chopped
Asafoetida - 1/2 teaspoon
Tomato - one medium, chopped
Turmeric Powder - 1 teaspoon
Salt to taste
Red Chilli Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Ginger Paste - 1 teaspoon
Cumin seeds - 1 teaspoon
Refined Oil - 1/3 cup

Procedure

1. Boil the potatoes for 3 to 4 minutes and drain the water using a colander. Keep the potatoes under running cold water to stop the process of cooking further.
2. Now heat oil and fry the parboiled potatoes with salt and turmeric powder. Keep them aside.
3. Saute the capsicum in the same oil (High heat) with salt and turmeric powder. Keep them aside.
4. Now in the remaining oil ass cumin seeds. Once they start crackling add a pinch of asafoetida. 
5. Next add chopped onions, fry till they are translucent. 
6. After that add ginger paste and cumin powder, turmeric powder, coriander powder and red chilli powder.
Mix them well.
7. Next add chopped tomatoes and cook until the raw smell is gone. If required add little water at this stage. 
8. Now add fried potatoes and capsicum, mix them well with all the spices. After cooking for 5 minutes, aloo shimla mirch is ready to serve. 



Friday, 20 November 2015

Masoor Musallam / Dal Musallam

Masoor Musallam is very tasty side dish for roti or naan. I have watched this recipe in a cookery show conducted by Masterchef Pankaj Bhadouria. However, the ingredients and their quantity may not be the exactly same because I did my experiment here. Whole Masoor Dal with skin is the key ingredient of this recipe. Recipes of whole masoor dal with skin are very limited. Normally, we (read Bengalis) prepare a popular dish of Dal siddho (Boiled Dal) using Whole Masoor Dal with skin. This boiled dal also contains varieties of vegetables including potatoes, sweet potatoes, colocassia etc. So When I was watching this recipe I found it to be very interesting and tried it immediately. Try this out I am sure you will also love it.



Masoor Musallam / Dal Musallam

Ingredients 

Whole Masoor Dal with skin - 11/2 cup
Onion- 2 medium, chopped
Ginger Paste - 11/2 teaspoon
Garlic- 3 to 4 cloves, crushed
Tomato- 1 (chopped) 
Yogurt - 1/4 cup
Turmeric Powder- 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder- 1 teaspoon
Red Chilli Powder- 1  teaspoon
Salt to taste
Cumin seeds- 1  teaspoon
Green Chillies - 2
Ghee - 2 tablespoon
Refined Oil - 2 tablespoon

Procedure

1. Wash and soak the dal overnight and drain the water before cooking it.
2. Take 1 tablespoon ghee and 1 tablespoon oil in a pressure cooker. After heating oil add chopped onions. Fry them till they are translucent.
3. Next goes crushed garlic pods and ginger paste. Mix them well and start adding the dry spices (turmeric powder, red chilli powder, cumin powder, coriander powder and salt).
4. Once the dry spices are mixed add chopped tomatoes. Cook until raw smell is gone.
5. Next add the soaked dal and adjust the water level in the pressure cooker. Allow for 2 to 3 whistles under medium flame. Allow to release the pressure.
6. Now once the dal is little cooled add the beaten curd/yogurt into it and mix well. Sprinkle garam masala powder on top.
7. In another pan take remaining ghee and oil. After heating them add cumin seeds and green chillies, once they start crackling, add this to the dal and mix well. You can garnish with coriander leaves.






Tuesday, 27 October 2015

Kadai Soyabean

Hello Dear Readers,

Hope you all are doing good....From last few days I am quite irregular and could not share recipes and visit other co-bloggers page too. Initially, I was busy with my medical writing, later went to my sis's house in Mumbai and then celebration Durga Puja! In between one or two posts I have published. I did not posted recipes but tried lot of recipes and few were there in draft. Today I am sharing an old draft of an interesting recipe of Kadai Soyabean. Earlier I have shared the recipe of Kadai Paneer & Kadai Mushroom Dry.  As we all know soyabean is a great source of protein, hence for vegetarians this could be a great source of protein. Try this Kadai Soyabean and share your feedback with me.



Kadai Soyabean

Ingredients

Soya Chunks - 1 cup

Capsicum - 1 cup, Cut in diced shape

Bay leaf - 1

Cloves -  1

Cinnamon - 1 inch piece

Dried red chilli  - 1

Coriander seeds,crushed - 1 teaspoon

Onion ,sliced -  1 medium

Ginger - 1 inch piece julienned

Garlic  - 2 to 3 cloves crushed

Red chilli powder - 1 teaspoon

Turmeric Powder - 2 teaspoon

Coriander powder - 1 teaspoon

Tomato -  2 small , Quartered

Kasuri methi leaves (dry & crushed) - 1 teaspoon

Salt  to taste

Sugar - 1/2 teaspoon

Refined oil - 1/2 cup

Kitchen King Masala - 1 teaspoon


Procedure

1. Boil water and put the soya chunks for 5 minutes. Now once they are soft, drain the water and wash under running water.

2. Now heat oil in a pan and saute the soya chunks with little turmeric powder, kitchen king masala and salt. Keep them aside.

3. Again heat oil in a pan and add bay leaves, cloves, cinnamon, red chillies, broken into two, crushed garlic, julienne ginger and coarsely crushed coriander seeds. Mix the spices well and add onion, sauté for a 2 minutes.

4. Next add coriander powder, red chilli powder, Capsicum and tomatoes. Cook over high heat till the oil separates.

5. Now add fried soya chunks, salt, sugar and half a cup of water. Cook, covered, over low heat for five minutes. Add kasuri methi leaves and serve this delicious dish with roti, naan or paratha.


Tuesday, 29 September 2015

Red Bell Pepper Stir Fry

Red Bell Pepper Stir-Fry is a simple side dish that can accompany with your meal. Compared to other bell peppers it is loaded with natural vitamin C and a very good antioxidant. Though my better half does not prefer any one of these so entry of red bell pepper is very limited in my house. I mostly use them in pizza or fried rice, cannot think of making a side dish with red bell pepper! After seeing this in plate he might say let's go out for dinner :P.
When you get chance to cook a side dish with red bell pepper wouldn't you grab the chance? Yes, I got the chance when he went for a business trip I prepared this dish and enjoyed it :).



Red Bell Pepper Stir Fry

Ingredients

Red Bell Pepper - 2 large, cut into long strips
Onion - 1 large, chopped
Garlic - 1 teaspoon, finely chopped
Vinegar - 2 teaspoon
Refined Oil - 2 to 3 tablespoon
Salt to taste
Black Pepper Powder - 1 teaspoon
Soya Sauce - 1 teaspoon
Sesame Seeds - 1 teaspoon

Procedure

1. Heat oil in a pan and add chopped garlic, saute it.
2. After that add chopped onion and next to that add red bell pepper.
3. Stir fry them on high heat for 5 minutes until they are crisp and tender.
4. Add salt to taste, pepper powder, vinegar and soya sauce. give a good toss and cook for another 2 minutes.
5. Sprinkle sesame seeds on top and serve hot.



Saturday, 5 September 2015

Punjabi Kadhi Pakora / Punjabi Kadhi Pakoda / Gram Flour Dumplings in Yogurt Gravy

Punjabi Kadhi Pakora / Punjabi Kadhi Pakoda is an authentic dish of Punjab. The gram flour dumplings are dipped in yogurt based gravy. This is a very good side dish with plain rice. When your pantry does not have any vegetables, this dish can rescue. I was not a big fan of kadhi but I had a cook who forcefully cooked kadhi pakora one day and made me tasted. I must acknowledge thankfully she did. After that she prepared it several times and we relished. I don't know why I had a mind block and I never tasted this silk smooth gravy of curd . This is the first time I tried Punjabi Kadhi Pakora at my kitchen and I really liked it once again. List of ingredients looks long but these are all easily available at your kitchen and hardly you have to any effort to prepare this.



Punjabi Kadhi Pakora
Ingredients

For The Pakodas
 Besan (bengal gram flour) - 1 cup
 Turmeric powder - 1/4 teaspoon
 Baking soda - a pinch
 Cumin seeds - 1 teaspoon
 Coriander Leaves - finely chopped, 2 tablespoon
 Green chillies - Chopped, 1 teaspoon
 Salt to taste
 Refined oil for deep frying

For The Kadhi
Curd - 2 cups, whisked
Besan - 3 tablespoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Cumin seeds - 1/2 teaspoon
Cinnamon - 1 inch stick
Cloves - 2
Fenugreek seeds - 1/4 teaspoon
Coriander seeds - 1/2 teaspoon
Kashmiri red chillies -  dry, 2
Ginger Paste - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Refined Oil - 1 tablespoon

Methods

For Pakoras

1. Take all the ingredients (except oil) in a bowl and add water to make a thick batter.

2. Heat oil in a wok and add a spoonful of batter into the oil to make pakoras. Similarly, you can use hands to drop batter and make pakoras. Fry them till golden brown and drain them on absorbent paper.

For Kadhi
1. Take whisked curd, turmeric powder, besan and salt in bowl. Add approximately 2 cups of water and whisk well so that there is no lump present into it.

2. Heat oil and add cumin seeds, cloves, cinnamon, dry red chilli, fenugreek seeds, coriander seeds and saute for few seconds.

3. Slow the flame and add the curd-besan mixture along with ginger paste, red chilli powder and adjust the salt. Mix well and stir clockwise continuously for 4 to 5 minutes.

4. Now add the pakoras and boil for 2 minutes and serve with plain rice. 


Sunday, 30 August 2015

Cauliflower in Mustard Gravy/ Phulkopi r Jhal / Sorshe Phulkopi

Festive season has started and this week it was truly festive! India celebrated Onam, Varamahalakshmi Puja and Raksha Bandhan. What a lovely week to celebrate and a bonus was three consecutive days of holiday. Raksha Bandhan refreshes my childhood memory. Though we did not have brother but we used to tie rakhi to our cousin brothers. I remember how we used make handmade rakhis with various colors. The preparation used to start few days back and we used to buy lot of colourful threads to make rakhis. Finally we used to decorate it with our own creative thinking. Those days are gone when we used to make floral round shaped rakhis for our brother and now the market is flooded with modern style rakhis which are very sleek and single thread kind, quite similar to friendship band. One more new thing I observed today which made me surprised! Cartoon characters are also in as form of rakhi! Marketing tool has been injected to this market as well ---- My realization :-).

Today I am sharing Cauliflower in Mustard Gravy/ Phulkopi r Jhal / Sorshe Phulkopi, which is a simple traditional side dish from the land of Bengal. Sorshe phulkopi goes very well with plain rice and recipe is quite simple.

How did you celebrate this festive season and what all dishes did you cook ?

Cauliflower in Mustard Gravy/ Phulkopi r Jhal / Sorshe Phulkopi

Ingredients

Cauliflower - 2  cups, florets
Potato - 2 medium, cut in elongated shape
Turmeric Powder - 1 teaspoon
Mustard Paste - 2 teaspoon
Nigella Seeds - 1/2 teaspoon
Salt to taste
Tomato - 1 medium chopped
Green Chilli - 2
Sugar - 1 teaspoon
Mustard Oil - 4 to 6 tablespoon

Procedure

1. Cut the cauliflower florets in medium size and boil them in water for 10 minutes adding salt. Drain the water and keep aside.
2. Heat oil in a wok and fry the cauliflower florets with turmeric powder and salt until they are little golden in colour. While frying the florets keep the gas on medium to high flame.
3. Take the florets out and keep aside. In the remaining oil fry the potatoes with salt and turmeric powder and take them out.
4. Now heat fresh oil in a pan and add nigella seeds and add chopped tomatoes. When oil starts to separate add green chilli, and sugar.
5. Add little water to mustard paste and filter it from the top and add the top extract in to the cooked tomato and mix well. Do not pour the bottom of the mustard paste, it makes the taste bitter.
6. Add 1/2 cup water along with fried cauliflower and potato. Cook under slow flame covering with a lid for 5 to 10 minutes. Once the water gets dried serve it with plain rice.


Wednesday, 26 August 2015

Mocha r Kofta Curry/Banana Flower Dumpling Curry

Mocha r Kofta Curry/Banana Flower Dumpling Curry is a popular dish of Bengal. This is an authentic dish and earlier it was cooked without onion and garlic and served on Vegetarian Days. Nowadays people cook it with onion however I am sharing the authentic no onion no garlic recipe. Banana Flower is a good source of iron but cleaning and chopping banana flower is a real tough job. While buying banana flower take out one flower and chew a little to know whether it is bitter or not. If you won't do so, your all work might go in vein. This is I am telling from my own experience ;). Here is the recipe for you :).



Mocha r Kofta Curry/Banana Flower Dumpling Curry

Ingredients

For dumplings

Banana Flower - cleaned and chopped, 11/2 cup
Potato - 1 medium, boiled and mashed
Ginger Paste - 1 teaspoon
Salt to taste
Garam Masala Powder - 1 teaspoon
Roasted Gram Flour - 1 tablespoon
Green Chilli - chopped, 1 teaspoon
Oil for deep frying

For Gravy

Ginger Paste - 1 teaspoon
Potato - 1 medium, boiled and mashed
Tomato Paste - 1/2 cup
Turmeric Powder - 1 teaspoon
Salt to taste
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Ghee - 1 teaspoon
Clove - 2
Green Cardamom - 2
Cinnamon - 1 inch stick
Bay Leaf - 1
Dry Red Chilli - 1
Sugar - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Green Chilli - 2
Mustard Oil - 2 tablespoon

Procedure

Dumplings

1. Boil the chopped banana flower and drain the water well.
2. Take all the ingredients (except oil) in a bowl and mix them well and make a tight dough. If require you can add little more gram flour.

3. Make lemon size balls and fry them in oil.
Fried Dumplings

Gravy

1. Heat oil in a pan and add bay leaf, clove, cinnamon, cardamom and dry red chilli.
2. After that add ginger paste and stir for few minutes and add tomato paste and cook till the raw smell is gone.
3. In the mean time, in a bowl add turmeric powder, salt, sugar, cumin powder, red chilli powder, coriander powder and make a thick paste.
4. Add the above paste and cook well. Add smashed potato and mix well. This will help to give a thicker consistency gravy.
5. Finally add some water and allow it to boil. Next add the fried dumplings and boil for 3 to 4 minutes.
6. Add ghee and garam masala powder and switch off the gas. Serve with plain rice.






Monday, 17 August 2015

Gram Flour Dumpling Masala / Besan Borar Jhal

Gram Flour Dumpling Masala / Besan Borar Jhal is a delicious vegetarian side dish which goes well with roti or rice. This is a very tasty dish and really saves you when you do not have any vegetable in your pantry. Recipe courtesy: My Husband. He cooks this dish really well and over the years I have learned this from him and he confessed now I cook this better than him :). Sometimes I think, "Is he really praising me or just telling this because I don't force him to enter in the kitchen to make this :P."
Whatever it is but I wanted to share this recipe with my readers. Try this recipe and share your feedback with me.



There are two ways to cook this: either you can make the gravy using onion or you can use mustard paste (Bengali style) for the gravy. Today I am sharing the recipe with onion.

Gram Flour Dumpling Masala / Besan Borar Jhal

Ingredients

Gram Flour - 1 cup
Potato - 2 medium, cut into cubes
Onion - chopped, 1/2 cup
Ginger Paste - 2 teaspoon
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Tomato - 1/4 cup, chopped
Salt to taste
Kalonji - 11/2 teaspoon
Green Chilli - 2
Mustard Oil - 1/4 cup

Procedure

1. Take gram flour, salt and 1 teaspoon kalonji in a bowl. Add water to make a thick paste.
2. Now heat oil and add a teaspoonful of batter into oil for each dumpling. Similarly do for the remaining batter.  Fry them till golden brown and take out from oil.
3. In the same oil fry the potato cubes with salt and turmeric powder.
4. In another pan add 2 tablespoon of oil and add kalonji.
5. Next add chopped onion and fry till they are translucent. Next goes ginger paste and dry spices including turmeric powder, red chilli powder, salt, cumin powder and coriander powder. Also add green chilli. Mix them well and add chopped tomato, cook until the oil separates.
6. Add fried potatoes and fried gram flour dumplings. Mix them well with all spices. Add 1 cup water and cook them covering on low flame.
7. Once the water almost dried you can garnish with coriander leaves (optional) and serve with roti or plain rice.





Monday, 3 August 2015

Vegetable Kurma / Vegetable Korma Recipe

Vegetable Kurma / Vegetable Korma is a famous dish in southern part of India. I did not about the dish until I came down to Chennai for my studies. Chennai Hostel introduced this dish to me and since then I liked it. Benefit of vegetable korma is you can eat lot of vegetables in just one dish and gravy is not very rich at the same time.

For the first time I tried vegetable kurma at home and the taste was really great. It is great side dish with roti or paratha. You can have this with rice as well. Ingredient list may be little long however the cooking procedure is not at all complicated.



Vegetable Kurma / Vegetable Korma Recipe

Ingredients

   Potato - 1 medium, boiled, peeled and cubed
   Green peas -  1/4 cup
   Carrot - 1 medium, cut into dice shape
   French beans - 5 to 7 nos, cut into 1 inch
   Coconut - scrapped, 3 tablespoons
   Green chillies- 2 to 3
   Poppy seeds (khuskhus/posto) - 1 teaspoon
   Cashewnuts - 6
   Fennel seeds (saunf) - 1 teaspoon
   Green cardamom - 1
   Clove - 1
   Cinnamon - 1 inch stick
   Onion - 1 medium , sliced
    Garlic - 10 cloves, chopped
    Fresh coriander leaves - handful, chopped, for garnishing (Optional)
   Turmeric Powder - 1/2 teaspoon
    Lemon juice -1/2 tablespoon


Procedure
1. Take scrapped coconut, cashew nuts, poppy seeds, fennel seeds and green chilli in a grinder and make a smooth paste.
2. Parboil  (cook 60n- 70%) the vegetables (potato, carrot, beans, green peas) and drain the water, keep aside.
3. Now heat oil in a pan and add whole spices including green cardamoms, cloves and cinnamon stick and saute for a minute.
4. Next add sliced onions and  chopped garlic and saute till they are translucent.
5. Add the parboiled vegetables salt and turmeric powder. Mix well and cook till the vegetables get cooked.
6. Finally add the ground paste and cook for few minutes. Next add lemon juice and garnish with coriander leaves.


Note: You can also add other vegetables like cauliflower and capsicum.

Sunday, 26 July 2015

Achari Mushroom

Achari Mushroom is flavourful dish of mushroom from Northern part of India. In this dish lot of whole spices are used which are normally used to prepare pickles. Hence the recipe gets the pickle taste and named as achari mushroom. Normally when we are heading towards weekend non vegetarians think about non-veg treats over the weekend or specially on Sunday. I would suggest don't look out for non-veg items this weekend and try this mushroom achari. I believe you won't regret and hopefully you would like to try this dish again and again.


Achari Mushroom

Ingredients

Button mushrooms - 250 gms
Onion - 1 medium, chopped
Asafoetida - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Onion seeds (kalonji) - 1/2 teaspoon
Fennel seeds (saunf)- 1/2 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek seeds (methi dana) - 1/4 teaspoon
Ginger Paste - 11/2 teaspoon
Garlic Paste - 1 teaspoon
Red chilli powder - 1 1/2 teaspoons
Turmeric powder - 1/2 teaspoon
Black salt (kala namak) - 1/2 teaspoon
Salt to taste
Mustard oil - 3 tablespoons
Vinegar - 3 tablespoons

Procedure

1. Clean and wipe the mushrooms. Now separate the stems and caps of the button mushroom. Chopped the stems and keep them aside. Now cut the caps longitudinally either into two or four pieces depending on the size.

2. Heat oil in a pan and add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on low heat.

3. Next add chopped onion and chopped mushroom stems. Mix well and add ginger & garlic paste.

4. After that add mushroom caps and cook on medium heat. Next add spice powders including red chilli powder, turmeric powder, black salt, salt and give a good toss.

5. When the mushrooms are cooked add vinegar and cook till almost dry.


Friday, 24 July 2015

Dhokar Dalna / Cholar Dal er Dhokar Tarkary

Bengalis are non-vegetarians and you will rarely find any vegetarian in this community. In West Bengal, most of the families eat vegetarian food on Thursday as it is known as Laxmi Bar (Worship Goddess Laxmi for Peace and Prosperity). Onion and garlic are also considered as non veg hence most of the authentic vegetarian Bengali dishes are cooked without onion and garlic. If there is no non-veg Bengalis preferred to eat some special dishes like chanar dalna, posto or dhokar dalna on their vegetarian day. Today I will share Dhokar dalna. In this dish gram dal is used to make dumplings  and they are emerged in no onion no garlic gravy. Nowadays you get ready mix dhoka powder, but I prefer to prepare it from the scratch. Here is the recipe for our dear readers.



Dhokar Dalna / Cholar Dal er Dhokar Tarkary 

Ingredients

For Dhoka

Gram Dal/ Cholar Dal (without skin) - 11/2 cup
Asafoetida - 1/4 teaspoon
Cumin Seeds - 1 teaspoon
Salt to Taste
Sugar - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Oil - 1 tablespoon + 1 cup for deep frying

For Gravy
Tomato - 1 medium, sliced
Cumin Seeds - 1 teaspoon
Bay Leaf  - 2
Ginger Paste - 11/2 teaspoon
Turmeric Powder - 1 teaspoon
Potato - 2 medium, peeled & quartered
Salt to taste
Sugar - 1/2 teaspoon
Green Chilli - 2
Red Chilli Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Oil - 2 tablespoon
Ghee - 1 teaspoon

Procedure

For Dhoka

1. Soak the gram dal overnight and then grind it to make a smooth paste. Avoid adding water while grinding.

2. Now heat oil (1 tablespoon) in a pan and add asafoetida/hing and cumin seeds. Next add gram dal paste, salt, sugar and red chilli powder. Mix well and cook until the mixture leaves the side off pan.


3. Now grease a plate and spread the mixture over the plate keeping 1-2 cm thickness. Allow it to cool. Once cooled cut the pieces in diamond or rectangle or square shape.



4. Heat oil and deep fry these lentil cakes and Keep aside.

For Gravy

1. Parboil the potatoes (cook 70%) and keep them aside.

2. Heat oil and add bay leaf, hing and cumin seeds. Once the seeds start crackling, add tomato, ginger paste and green chilli.

3. In the mean while, take coriander powder, cumin powder, red chilli powder, turmeric powder and sugar and add 3 to 4 tablespoon water and make a thick paste.

4. Once the oil starts separating and the masala paste into it and cook well.

5. Next add potatoes and salt, cook for sometime (5 to 7 minutes).  Add 21/2 cups of warm water and cook for few minutes.

6. Finally, add the fried dhoka and boil for 5 minutes. Switch off the gas and add desi ghee on top.






Wednesday, 22 July 2015

Gatte Ki Sabzi/ Rajasthani Style Gatte Ki Sabzi

Gatte Ki Sabzi is a famous dish from the state of Rajasthan. Gram flour is the main ingredient of this dish and the gravy is yogurt based. While I decided to prepare I had a doubt whether my husband will love to eat this because he does not prefer yogurt other than Misti Doi. Hence I prepared simple aloo ki sabzi for him and decided to make him taste gatte ki sabzi and see his reaction. We ladies really do lot of tricks at home, aren't we??:P

Mainly the gravy of gatte ki sabzi does not have onion and garlic however, I have added them for our taste bud satisfaction. After serving the dinner, I was observing him his reaction. Instead of starting with aloo ki sabzi he started with gatte ki sabzi and asked do you have more in your pantry? I was relieved and satisfied. Here is the lip-smacking  gatte ki sabzi recipe.



Gatte Ki Sabzi/ Rajasthani Style Gatte Ki Sabzi

Ingredients

For Making Gatta:

Besan - 1 cup
Carom Seeds/ Ajwain - 1 teaspoon
Asafoetida - 1/4 teaspoon
Soda - a pinch
Yogurt - 2 tablespoon
Salt to taste
Oil - 1 tablespoon + 1 cup for deep frying

For the Gravy

Onion Paste - 1/2 cup
Garlic Paste - 1 teaqspoon
Ginger Paste - 11/2 teaspoon
Asafoetida - 1/4 teaspoon
Yogurt - 11/2 cup
Mustard Seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Cumin Seeds - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Salt to taste
Sugar - 1/2 teaspoon
Coriander leaves for garnishing (Optional)

Procedure

1. Take all the ingredients of gatta in a bowl and knead a smooth dough adding little water. Now divide the dough into 4 equal balls and roll the balls using your hands to make long rolls.


2. In a vessel boil water and emerged this rolls for boiling upto 15 minutes or unless they are cooked.


3. Take them out of water and allow them to cool. Once they are cooled cut the rolls into small round-ales.




4. Heat Oil in a pan and fry the round-ales or  gatte till they are golden colour. Keep them aside.

5. For gravy, heat the remaining oil and add mustard seeds, cumin seeds and hing. Once they started crackling add Onion paste and fry for some time.

6. Next add ginger paste and garlic paste cook until the raw smell is gone. Next add the dry spices turmeric powder, red chilli powder, coriander powder, salt and sugar. Cook for some more time.

7. Beat the curd with little water (1/2 cup) and add into pan. Keep on stirring in clockwise motion until the gravy starts boiling.

8. Finally, add fried gatte into the gravy and cook for 5 to 10 minutes on low heat. Now it is ready to serve.