Entries for Spotlight: Fish Event

Flollowing recipes are going for Spotlight:Fish event conducted by Indrani of Appyayan :

Thanks Indrani for conducting such wonderful event

1. Maachher Muror Ghonto (Fish Head curry)

2. Maachher Kaaliya (Fish in yogurt).

3. Tangra maachher Jhol (tangra fish curry)

4. Shorshe Maach (Fish with mustard).

5. Maachher Muror daal (Fish Head Daal).

Shahi Paneer

Hello! friends... How about having a restaurant style Shahi Paneer in your dinner menu?? I always loved this dish very much and I was always in search of a easy way to prepare it and at last I tried in my own way and believe me it came out much more tastier than that of the restaurant's where I visited last time. (And I am not boasting..:-)). So I strongly recommend this dish to all my friends. It is a perfect side dish with Chapatti or Naan.

Ingredients:

250 gms paneer (cut into cubes)

1/2 cup curd

1/4 cup Milk

1/4 cup Cashew paste

3 tbsp tomato sauce

1 Onion (grated)

2 tbsp ginger garlic paste

2 cardamom

2 Cinnamon stick

2 bay leaves

1 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp roasted fenugreek powder

1 tsp garam masala powder

1 tsp hot (tikha) red chilli powder

Salt (as per taste)

1 tsp.Sugar

1 tsp Butter

Fresh cream for garnishing

Method:

1. Cut paneer into cubes. Heat oil in a pan and shallow fry paneer cubes in medium flame.

2. Heat oil in a pan. Add cardamom, cinnamon stick and bay leaves and fry them. Now add onion paste and gingergailc paste and fry for a couple of minute. Add turmeric powder, coriander powder, cumin powder, red chili powder and fenugreek powder. Add little water and fry the masala until oil gets separated from it.

3. Add beaten curd, tomato sauce, cashew nut paste and salt. Stir well and cook it for 8 to 10 minutes. Now add paneer pieces, garam masala, milk and sugar and stir again. Cover the pan and let it cook for another 6 minute in medium flame. When the gravy becomes little thick , turn off the flame and add butter in that.

Garnish with fresh cream and serve with Roti or Naan.

This recipe goes for the event 'Side dish for Chapthi hosted by Vicky Xavier at Viki’s Kitchen.

Chhole Bhature

This is repost of the recipe going for the WYF:Breakfast event.

Chhole Bhature is one of the

most popular dish of northern India. It seems to have originated in Punjab though it is considered as one of the delicious fast food item throughout the country. It is basically a complete and heavy breakfast item which is generally accompanied by coled Lassi or hot tea. Chhole Bhature is a combination of 'chhole' (Spicy chickpea curry) and fried bread called 'Bhatura' (made of maida). My recipe for chhole bhature may not be the authentic style of making Chhole Bhature but I tried to make it more tasty by changing some of the ingredients and I m sure you will enjoy it.

Bhatura

Ingredients:

2 cups maida or all purpose flour
1/2 tsp. baking powder
2 tbsp. cup yogurt
1 tsp. sugar
1 tbsp. Oil

Salt

Water as required

Oil for Frying.

Method:

1. Mix all the ingredient (except oil for frying) in a bowl and knead properly to from a soft and uniform a dough. Keep it aside for 8 to 10 hours.

2. Take a small ball of dough and rolled into a desired shape like chapatti.

3. Heat oil in a pan and deep fry Bhature in oil.

Chhole

Ingredients:

2 cups Chick peas

2 Large Potato (diced)

1 Large onion (grated)

1 tbsp. Ginger-garlic paste

2 Bay leaves.

2 Cardamom

2 cinnamon stick

3 clove

2 Whole red chili

1 tsp. turmeric powder

1 tsp. coriander powder.

1. roasted cumin powder

1 tsp. red chili powder

1 tsp garam masala powder

1/2 cup tomato puree

1 tsp. Sugar

Salt

Oil

1 tsp ghee

Coriander leaves

Method:

1. Soak Chick peas overnight in water and pressure cook along with the potato pieces adding little salt.

2. Take out the potato pieces and fry it until becomes golden brown. Keep it aside.

3. Heat 2 to 3 tbsp oil in a pan. Add bay leaves , red chili's, cinnamon, cardamom and cloves. Fry it for a minute and then add grated onion and ginger garlic paste. After a couple of minute add turmeric powder chili powder , cumin powder and coriander powder. Add little water and fry the masala until oil gets separated from it. Add cooked Channa (chick peas), fried Potato pieces salt, sugar and tomato puree. Stir well and cook for 6 to 8 minute with occasional stirring. Add garam masala powder and water for gravy. Cover it and let it cook until the gravy becomes thick. Take it out from fire and add 1 tsp of ghee.

4.Garnish with coriander leaves and thin sliced onion rings and slice of lemon and serve along with bhatura.

This post goes for the WYF: breakfast event at simple Indian food.

A lovely award from a lovely friend

Hello friends! I have recieved a lovely award along with 'Kreative Blogger Award' ,one 'lovely blog award', 'I Love your blog' award from one of my very close blogger friend Sireesha of 'Mom's Recipies'. Thnak you so much for rewarding me with such a nice award.

It is the Scrumptious Blog Award -a blog award given to sites who:
Inspire you
Encourage you
May give Fabulous information
A great read
Has Scrumptious recipes
Any other reasons you can think of that make them Scrumptious!

The rules are:

Put the logo on your blog or post.

Nominate at least 7 blogs

Let them know that they have received this Scrumptious award by commenting on their blog. Share the love and link to this post and to the person you received your award from.

So I want to share this award with my friends

Prasu

Nithya

priti

sowmya

Kitchen flavour

Priya

sanghi

pari

Congrats all of you.

Egg Omlette Curry (Dimer Dhokar Dalna)

Egg Omlette is a very common item in our daily diet but curry of egg omlette sounds little different. Egg omlette curry is one of my favourite dish since my childhood. My mother used to make omlette with beaten egg mixed with grounded urad or masoor dal in order to make the omlette thick enough to cut into cubes and dip in curry. So Egg lovers this is yet another delicious and different egg recipe for you.

Ingredients:

3 Eggs

1/2 cup urad daal or masoor daal (soaked for at least 5 hours and then grind into paste)

1 large onion (finely chopped)

1 large onion (grated)

1 tbsp. ginger garlic paste

2 green chili (slitted)

2 green chili (chopped)

1 tomato (finely chopped)/tomato puree 3 tbsp

2 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder

2 bay leaves

1 tsp cumin

1 tsp garam masala

Salt (as per taste)

1 tsp Sugar

Coriander leaves chopped

Method:

1. To make the omelette's cube:

Beat 3 eggs in a bowl and mix grind Dal paste salt, chopped green chill is, 1chopped onion, 1 tsp turmeric powder, 1 tsp salt, 1/2 tsp sugar and chopped coriander leaves. Mix well and keep aside. Heat oil in a flat bottomed nonstick pan. Now reduce the flame and spread half of the mixture uniformly and covered with lid and let it cook for about 5 minute. Turn it and cook the other side until become little crisp and golden brown in color. Take it out in a plate and cut into cubes. Repeat the same process for the other half of mixture also. If u have large pan then you can use the full mixture at a time.

2. Heat oil in a pan. Add bay leaves and cumin seeds. Now add grated onion and fry for a minute. Now add ginger garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder and little water . Fry the mixture until oil get separated from it.

3 . Add chopped tomatoes or tomato puree and salt . Stir for some time and add 2 cups of water.

Add garam masala powder and 1/2 tsp. sugar. Cover the pan and let it cook for 6 to 8 minute in medium flame.

4. Add egg omelette's cube in the gravy. Cover it again and cook for another 6 to 8 minutes. when the gravy is little thick take it out.

Garnish with chopped coriander and serve with roti, naan or steamed rice.

This recipe goes for the event 'Side dish for Chapthi hosted by Vicky Xavier at Viki’s Kitchen.

Kashmiri Dum Aloo And My Awards

Kashmiri Dum Aloo is considered to be one of the hot and spicy dish of north India. This is a partof culinary delights originating from the Kashmir's living in that region and over the period becomes popular all over the world as an integral part of Indian cuisine.This is an extremely delicious main course item which is actually potatoes cooked in a rich spicy gravy.

Ingredients:

200gms.Small potatoes
1 large onion (chopped)
1 tbsp ginger garlic paste
1tsp coriander seeds
1 tsp cumin seeds
1tsp poppy seeds
1tsp turmeric powder
1 tsp garam masala powder
2 red Chilis
1/2 tsp pepper
2 Bay leaves
2 cardamom 2 clove
1 Cinnamon stick
1 cup curd
3 tbsp Tomato puree
Salt as required
Sugar as required
Oil
Coriander leaves (chopped)

Method:

1 Wash the potatoes and peel them off properly. Now prick the potatoes all over with a fork and soak them in salt water minimum 2 hours. Heat oil in a pan and deep fry the potatoes in medium flame until it becomes brown in colour and soft in side.take it out and keep aside.
2. Heat oil in a pan and add chopped onion and fry them until golden brown.In the same pan roast coriander seed, cumin seed poppy seed and dry red chilis. Grind them into a fine masala paste along with fried onion.
3. Heat oil in a pan and add bay leaves, cardamom, cinnamon and clove. Fry and add ginger garlic paste and fry again for a couple of minutes. Now add the masala paste and add little water . Stir frequently and cook for about 6 to 8 minutes.
4. Add Tomato puree, curd, salt and 1/2 tsp of sugar, Stir the gravy for 3 to 4 minutes and then add fried potatoes into it. Add little hot water as required and stir again . Cover with a lid and let it cook over low heat for 5 minutes.
Now Sprinkle with pepper powder and garam masala powder and cover it for another 5 minutes.
Garnish it with chopped coriander leaves and serve it with paratha or chapatti.

I am very thrilled to recieve 3 awards: One Lovely blog award, Creative blogger award and I love your blog award from one of myvery sweet blogger friend Aysha of Life Today and Sireesha of Moms recipies . Thank you so much Aysha and Sireesha for those awards and tag. You really made my. These are my inspirations go aheadand flourish in this blogging world.

1. What is your current obsession?
Blogging
2. What are you wearing today?
Jeans and T- shirt
3. What’s for dinner?
Chicken curry and Rice
4. What’s the last thing you bought?
vegetables
5. What are you listening to right now?
Bengali songs
6. What do you think about the person who tagged you?
She's is an awesome person and an excellent chef..
7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Bangalore
8. What are your must-have pieces for summer?
Sunglasses
9. If you could go anywhere in the world for the next hour, where would you go?
Switzerland
10. Which language do you want to learn?
Chinese
11. Who do you want to meet right now?
My mom
12. What is your favourite colour?
Blue
13. What is your favourite piece of clothing in your own closet?
Salwar suit

14. What is your dream job?
Chief chef in a five star hotel.
15. What’s your favourite magazine?
Womens Era
16. If you had $100 now, what would you spend it on?
Clothing
17. What do you consider a fashion faux pas
Anarkali Salwars
18. Who are your style icons?

Aishwarya Rai
19. Describe your personal style?
Simple and Gorgeous
20. What are you going to do after this?
Have Dinner
21. What are your favourite movies?
old movies
22. What inspires you?
nice comments.
23. Give us three styling tips that always work for you:
Be Simple, Be confident and ask other how u r looking.
24. Coffee or tea?
Tea
25. What do you do when you are feeling low or terribly depressed?
pass some quality time with my kiddo
26. Which month is your birthday?
March
27. Which other blogs you love visiting?
All good recipe blogs.
28. Favorite Dessert/Sweet?
Rosogulla

29. Favorite Season?
Spring
30.One thing you love about yourself
my nature

31 What is your favourite pass time

Playing with my daughter

The rules are:
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.
I am very glad to share these awards and tag with following blogger friends:

Prathibha of 'The Chef And Her Kitchen'

Preeti of of ' Indian Khana'

Kitchen Flavours of ' Yummy food'

Indrani of 'Appayan'

Preety of ' Preety's Kitchen'

Malini of 'Khana khazana'

Poornima of 'Tasty treats

Kalaivani of 'Little taste buds'

Shanthi of 'Shanthi Krishnakumaras cookbook'

and Curry leaf of 'Tasty curry leaf'

Congrats! all of you for the achievements.