Recipes from Sunanda's Kitchen

Maachher Puli Pithe (Makar Shankranti Special)

2012-01-14T23:43:00.000-08:00

Hello my dear friends, wish you all a very happy Sankranthi. As you all have noticed, I had been out of blogging for the last few months since I was taking some time to get settled in my new career. But trust me, I was also missing the blogging world and you all very badly. So I thought what best can be to resume my blogging than a post on Sankranthi day. This year I felt myself quite fortunate to have my mother on Shankranthi. She has prepared almost all types of pithe and we enjoyed relishing those. Here I am sharing one of those which is my most favorite one.

This particular recipe (Maachher Puli Pithe) is one of my mother's innovation and she only inspired me to go with this excellent snacks. This is a regular pithe with fish as the stuffing. It tastes very good and I suggest you all fish lovers to try this out.

Maachher Puli Pithe

Ingredients:

For stuffing

Fish(Catla/Rohu) 250 gms
Green peas                            100 gms
Ginger garlic paste                  1 tbsp
Onion(Chopped)                    2large
Tomato(chopped) 1 Medium
Turmericpowder 1 tsp
Cumin powder                       1/2tsp
Coriander powder 1/2 tsp
Garam masala                        1 tsp
Red chili powder                    1 tsp
Salt
Sugar                                     1/2 tsp
Corinader leaver                     1 bunch

For coating:
Rice flour                                2 cups
All purpose flour                      1 cup
Baking powder                        1/2 tsp
Salt
Oil for frying

Method:

Boil the fish pieces for about 10 minutes until it becomes soft, Remove all the spines and mash it coarsely. Boil green peas and keep aside.
Heat oil in a pan and add chopped onion and fry for couple of minuites. Add ginger garlic paste and again saute for another minute.
Add turmeric powder,cumin powder, corianderpowder amd salt. Fry the spices for a couple of minute and then add boiled peas and chopped tomatoes. Saute for a minute and add fish. Add garam masala powder and stir fry for 4 to 5 minutes.
Add chopped coriander and mix properly. Turn off the flame.Your stuffing is ready to pour into the puli.
To make puli. Mix rice flour, All purpose flour, and baking powder. Add 2 tablespoon od oil and mix with it. Now add water gradually so as to make a soft dough.
Make small balls from the dough and make tit flat with hand and stuff the stuffing mixture into it. Fold and seal the edges properly.
Heat oil in a pan, Add pulis oneby one and deep fry themuntil it becomes golden yellow and crisp outside.

Serve hot with chutney and enjoy this wonderful puli pithe as snacks.

A good news with my Chocolate Cupcakes

2011-07-02T06:45:00.000-07:00

Friends, I have a wonderful news to share with you. After a long break I have restarted my career in IT from where I stopped three years back. I must say, I was very worried and concerned whether I will be able to back in this corporate world again. I passed many sleepless nights before the joining day. Now after successful one week in my new company I am slowly regaining the old confidence.

I might not be able to frequently make posts as I used to do earlier due to my full time engagement in my job. But definitely I wont disappoint my followers who had been supporting me all these years. I will continue posting as and when I am able to and will also drop by at your blogs regularly. Friends, I will need your best wishes and continued support in this juncture of my life

Chocolate Cupcakes

As all of you know I have tried my hand on only few baking preparations. I am totally a beginner in this field but when it comes to my kid's favorite food I actually never compromise. I want to fulfill her wish always and so this time when she asked for chocolate muffins I tried making these simple chocolate cupcakes for my kiddo who is a great fan of cupcakes and believe me, what has come out is really surprising for me too. Wow, I can do it too!!

Ingredients:

Butter 100 gms

Caster sugar (powdered sugar) ½ cups

Eggs 2

All purpose flour 1 cup

Baking powder 1 tsp

Cocoa powder 2 tsp

Method:

Cream together butter and sugar by mixing with a hand mixer in a mixing bowl. Mix in eggs also. Now add all purpose flour, cocoa powder and baking powder and fold it gently into the batter.
Grease 6 cups in a muffin cups . Spoon batter into muffin cups filling it ¾ of the cup.
Preheat oven to 180 degrees C.
Bake 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool and decorate it .

Kids delight- Mango custard

2011-06-20T09:47:00.000-07:00

In this season when you can see the king of fruits everywhere, "Mango Custard" can be one of scrumptious dessert you can opt for your li'l one. I usually prepare it in the morning and keep it in refrigerator and when my kid comes back from school, she gets delighted finding a big bowl of her favorite custard with a cherry on top.

Ingredients:

Mango 1
Milk 2 cups
Vanilla custard powder 2 tbsp
Sugar 3 tbsp
Powdered sugar 1 tbsp
Fresh cream (optional) 1/2 cup
Dry fruits (optional)

Method:

Peel the mango and squeeze out the pulp from it. Take the pulp in a blender and make a puree of it.
Take 1/4 cup of cold milk in and cup and add custard powder. Mix it well so as to avoid formation of lumps.
Beat fresh cream in a bowl with powdered sugar to make soft peak. keep it aside.
Heat a pan and add remaining milk. When the milks boils add sugar and stir for a couple of minutes. Now add milk mixed with custard powder and stir again for few seconds. Finally add mango puree and stir for a minute. When the consistency of custard becomes thick . add 2 tbsp of fresh cream (you can make this preparation without adding fresh cream also).you can now add some dry fruits like chopped almond, cashew, raisins.

Pour it in a bowl and add some fresh cream on top. Now keep it in refrigerator so that custard becomes thick. Serve it chilled.

Potol Aloor Malay Curry/ Stripe Gourd Curry with Coconut Milk

2011-06-16T09:23:00.000-07:00

Malai curry is a traditional bengali dish which can be prepared in both veg and non veg versions. The most common ingredient in all versions of this dish is coconut milk. So the basic curry is made with coconut milk in which vegetables or non veg like egg, chicken and being added. Here I made it using veggies like Stripe gourd and potato. It can prepared with other types of vegetables also.

Ingredients:

Potol (stripe gourd)	300 gms
Potato (diced)	300 gms
Coconut milk	2 cups
Onion (grated)	1
Ginger (grated)	1 tbsp
Turmeric powder	1 tsp
Cumin powder	1 tsp
Coriander powder	1 tsp
Green chili paste	2 tbsp
Methi (fenugreek seeds)	1 tsp
Garam masala	1 tsp
Salt (as per taste)
Sugar	1 tsp
Oil

Method:

Peel stripe gourd and potato and cut into medium sized pieces . Heat oil in a pan and add those pieces and fry for a couple of minute. Add turmeric powder and salt and again fry for 5 to 6 minutes on medium flame. Keep it aside.
Heat oil in a large pan and add methi seeds. when it splutters add grated ginger, onion and fry for a couple of minute and add green chili paste, turmeric powder, coriander powder, Cumin powder, and salt.
Fry the masala for sometime and when it separate oil add coconut milk. Stir for a couple of minute and add fried stripe gourd and potato pieces and saute for 5 to 6 minutes.
When the potato and the gourd pieces becomes tender, and the gravy become semi thick, add garam masala and sugar and cover it for few minutes.

Garnish with chopped coriander and serve hot with steamed rice. Enjoy this flavor of Bengal with your family and friends.

Awards time again!!

2011-06-15T11:17:00.000-07:00

Friends, Today I am very happy as I have been showered with a bunch of wonderful awards from my dear friend Babli. She is an amazing cook, a very talented blogger and a great photographer. She is having an amazing blog with drool-worthy photos of varieties of recipes. Thanks a ton dear for your generosity. Really it feels great to get recognised and motivated by you.

I would love to pass those awards to all these well deserved blog. Happy blogging!!
Ambreen
Mary
Jay
Priya
Arundhuti
Cook from Doha
Melange
Food and taste
Julie
Sensible Vegetarian
Ria
Aarthi
Radhika
Deepthy

Sooji upma/Nonta Suji

2011-06-14T03:35:00.000-07:00

Semolina or sooji upma is a common breakfast item that I usually make during weekend when we get bored of eating roti sabji and bread omlete . This is a very easy preparation and I made it a healthy one too by adding vegetables like carrot and capsicum.

Ingredients:

Sooji/Semolina	2 cup
Carrot (chopped finely)	1/2 cup
Capsicum (chippes finely)	1/2 cup
Ginger (grated)	1 tbsp
Green chillis (chopped)	2pc
Mustard seeds	1 tsp
Cumin seeds	1tsp
Bay leaves	2
Roasted peanut	2 tbsp
Turmeric powder	1 tsp
Salt as per taste
Sugar	1 tsp
Ghee
Chopped coriander for garnishing

Method:

In a pan, add little ghee and roast sooji in medium flame for about 5 minutes. Keep it aside.
In a pan heat 1 tbp of ghee and add mustard seeds, cumin seeds and bay leaves. When mustard splutters, add grated ginger and green chili. Fry for a few seconds and add chopped vegetables (carrot and capsicum) and fry for 5 minutes.
Add turmeric powder, red chili powder and roasted peanut, salt and sugar and stir well.
Now add roasted sooji and mix it well. Pur 4 cups of water (double the amount of sooji added)to that. Stir continuously in low flame for 5 minutes.
Remove it add some ghee adn garnish with chopped coriander.

Serve hot as a wonderful breakfast item.

Cheesy Macaroni

2011-06-13T04:51:00.000-07:00

Cheesy macaroni is one of those special items which make a nice smile on my kids face when she opens her lunch box in school. Even my hubby also loves this very much. Recipe is as usual of my type " Easy and fast cooking". It doesn't need much of ingredients also. This indeed is a very tempting dish and a complete breakfast by itself.

Ingredients:
Macaroni (Elbow) 1 cup
Butter 1 tbsp
All purpose flour 2 tbsp
Milk 1 cup
Processed cheese (grated) 1/2 cup
Pepper powder 1 tsp
Salt (As per taste)

Method:

Boil macaroni in 2 cups of water adding 1/2 tsp of salt. Cook it until macaroni becomes soft. Drain water and keep it aside.
To make the white sauce, heat a pan and add butter. Now add flour and saute lightly in low flame so that it doesn't change the color. Now add milk slowly and stirring it continuously so as to avoid forming lumps.
Add grated cheese and keep stiring. Adjust the consistency of the white sauce by adding more milk. Add salt and pepper powder and stir again.
Heat butter in a pan and add boiled macaroni and toss it properly. Now add this macaroni in the white sauce mixture and mix throughly.

Garnish adding other herbs or you can serve it without garnishing also.

Prawn Pakora/Prawn Fritters

2011-06-13T00:19:00.000-07:00

Prawn pakora is an excellent snacks starter for prawn lovers. This snacks I usually made for my kid who love to eat prawn in any form even though she is very fussy eater. This is a very simple recipe and doesn't need any prior preparation and marination. So here is my instant pan fried Prawn pakora recipe for you:

Ingredients:

Jumbo sized prawns 10 Pc
Gram flour (Besan) 1 cup
Egg (beaten) 1
Ginger garlic paste 1 tbsp
Turmeric powder 1 tsp
Red chili powder 1 tsp
Soy sauce 1 tbsp
Orange fod color (optional)
Salt As per taste
Sugar 1/2 tsp
Oil for frying

Method:

Shell and devine the prawn and wash it properly.
In a bowl, add gram flour, ginger garlic paste, turmeric powder, red chili powder, salt and sugar.
Now add beaten egg and then water and make a semi thick batter. Now deep the prawn pieces and keep it for half an hour.If you don't have time to keep it then you can deep it and fry it.
Heat oil in a pan . Take the prawn pieces coated well with the batter and drop into the oil one after another. Deep fry them in low flame first and then in medium flame for 5 to 6 minutes until it become golden brown in color. Take it out in a tissue paper to soak the excess oil from it.

Serve hot with Tomato sauce and enjoy this great snack starter with your family and friends.

Muskmelon Banana Smoothie

2011-06-09T08:09:00.000-07:00

Like almost every kids, my daughter also hate musk melon. So thinking of the nutritious value of this fruit I prepared this smoothie combining Musk melon and Banana specially for kids. It is really very delectable dessert for kids. It is can be made very quickly and easily without giving much effort and can be served any time throughout the day.

Ingredients:

Musk melon pieces 1 cup

Banana pieces 1 cup

Yogurt 1 cup

Milk 1/2 cup
Sugar 2 tbsp

Method:

Peel off and cut Musk melon and Banana into small piece. Keep them into an air tight box and keep in refrigerator until use.
Put the fruit pieces into an blender and add yogurt and sugar. Blend them for a minute to make a smooth puree. Check the sugar if needed add more.
Pour the mixture in a serving glass and garnish with some musk melon pieces on the top.

Your thick creamy muskmelon banana smoothie is now ready to serve.

This recipe is on its way to the event "Healing food-Banana" in Krithis blog.

This recipe is also participating the the 'Kids delight event' and Srivalli's blog.

Mutton Rogan Josh

2011-06-07T23:45:00.000-07:00

'Mutton Rogan Josh' is a very popular North Indian delicacy. It is basically originated in Kashmir and the original recipe derives its name from Kashmiri red chilli's and literally means 'Red Lamb'. There are lot of variations made in this recipe depending on the region where it is prepared. Here I have made a small variation by adding cream in the preparation which is usually found in various Punjabi dhaba and restaurants. Its gives a creamy color and consistency to the dish which makes it more delicious.

Ingredients:

Mutton	1 kilo
Onion finely chopped	3
Curd	1 cup
Ginger paste	2 tbsp
Garlic paste	2 tbsp
kashmiri red chilly powder	1 tsp
Cumin seeds	1 tsp
Garam masala powder	1 tsp
Coriender powder	2 tbsp
Turmeric powder	1/2 tsp
Cumin powder	1tsp
Black pepper corns	1tsp
Cloves	6 to 8
Bay leaves	2
Green cardamom	6 to 8
Cinnamon	5 stickds
white cream	2 tbsp
Salt	As per taste
Chopped coriender leaves
Mustard oil

Method:

1. Wash mutton properly and cut into medium size pieces. Now in a bowl mix mutton with curd and little salt, and keep aside for at least 2 hours.

2. Heat oil in a pan and add bay leaves and whole spices like cumin seeds, cinnamon stick, cardamom, peppercorn and clove. When they starts crackle add chopped onion and fry until it turns golden yellow. Now add ginger garlic paste and fry for a couple of minutes.

3. Add turmeric powder, red chili powder, cumin powder, coriander powder and little water. Fry the masala until oils gets separated from it. Now add marinated mutton and fry with masala for to 5 minutes in high flame. Now reduce the flame and add 2 cups of water, garam masala powder, and little salt as we have already added while marinating the mutton. Now cover it with a lid and let it cook until the mutton becomes tender and the consistency of gravy becomes medium thick.

4. When the mutton pieces are well cooked add cream and stir and cook again for about 3 minutes.

Garnish with chopped coriander and serve hot with Rice, Roti, Naan or Parathas.

Enjoy this restaurant style Mutton Rogan josh at home.

French Toast with Onions

2011-06-02T20:56:00.000-07:00

When I plan making something special but easy to cook for breakfast during weekends, this is one of the best items I can think off. 'French Toast' is basically triangle bread slices dipped into few spices and egg mixture, then fried until crisp and golden. Since this is a common breakfast item I made a small variation by adding chopped onion and green chilli in that. Hope you will also enjoy having that.

Ingredients:

Bread slices	4
Egg	3
Pepper powder	½ tsp
Cinnamon powder	A pinch
sugar	1 tsp
Salt	1 tsp
Onion (chopped)	1
Green chili (chopped)	2
Oil for frying

Method:

Cut bread slices diagonally to get triangular pieces.
Beat 3 eggs in a bowl thoroughly. Add salt, sugar, pepper powder and cinnamon powder. Mix it well.
Add chopped onion and green chili. Mix it again.
Heat oil in a pan. Dip bread pieces in the egg batter so that each slice bet coated well with batter with onion pieces and slowly drop in the oil and deep fry for a couple of minute until it becomes crispy and turns golden yellow in color on both sides. Take it out on a tissue paper in order to remove the excess oil from it.

Serve hot with tomato sauce and your crispy and yummy bread toast is ready to eat.

Sheera / Kesari bath - My 100th Post

2011-05-31T20:55:00.000-07:00

Yes friends, you read it right, this is my 100th post! It's took me almost 3 years long journey to reach this number, which I think is too long. But inspite of a big break for a whole year of 2010 finally I achieved this milestone. Last year after I almost quit blogging, lot of remarkable changes happened in this blogging world. After resuming my blog I found myself far behind in this race and then I had to put lot of extra efforts to catch up with all. Moreover its all your continuous support my dear friends that inspired me with your wonderful and motivational comments. I truly appreciate my friends cooperation that made me stand here. Now 100 posts later, I still take lots of fun and enthusiasm in cooking for my blog, capturing those moments and writing posts expressing my thought in front of you. I even got lot of friends through my blog; who are very close to me now. I will keep on blogging and experiments on my kitchen will continue to be posted. I want to celebrate this moment with a very sweet post with "kesari bath", which I named as "Kuchh meetha ho jaye".

Kesari bath is a very popular dessert that is included in all types of South Indian meal you order in almost all the restaurants in Bangalore. It is popular in northern India also as Sheera and Sooji halwa but that actually is the simpler form using little ghee and wihout using kesar or any other color. When I had it for the first time here I was simply amazed by finding that simple sooji halwa can be made delectable by adding ghee and saffron. The recipe is known to most of us and so my post is for those who always take pain to go to restaurant to specially have this dessert . They can prepare it easily and enjoy having it at home.

Ingredients:

Semolina (Rawa/sooji)	200 gms
Milk	1 cup
Ghee	3 tbsp
Bayleaves	2
Cardamom powder	1 tsp
Raisins	10 gms
Cashewnuts	10 gms
Sugar	1 cup
Saffron	2 pinch soaked in 3 tbsp. of warm milk (Or you can use orange food color)

Method:

Take a large nonstick pan and add ghee.Add bay leaves and then add sooji/Rawa and fry them 6 to 8 minutes till it turns yellowish white and we get a nice aroma of roasted sooji.
Add 1 cup of warm milk and 1 and 1/2 cup of boiling water. Now add sugar. Stir continously in reduced flame for about 5 minutes so that sooji absorbe water and If required add some more water so as to get a smooth consistency. add sfron milk or food color. Stir well.
Switch off the flame a and add Cardamom powder and dry fruits (cashew and raisins). Stirr well.

Now add 1tbsp of ghee and cover it with a lid.

Your Kesari bath is now ready to serve. Enjoy!!

Honey Prawn

2011-05-30T04:26:00.000-07:00

This is the first time I am trying out some Chinese preparation with prawn. My hubby is a big fan of prawn as well as Chinese food.We Had this dish when we visited Mainland China last time and since then I was thinking to make an attempt to prepare this unusual combination in my own style and believe me it came out so delectable that it got vanished within few minutes. It can be served as a starter in any get together or parties where it will definitely steal the show. It is also an awesome side dish with any Chinese main course.

Ingredients:

King Prawns	300 gms
Garlic paste	2 tbsp
Garlic(chopped) Soy sauce	6 to 8 1 tbsp
Tomato sauce	1 tbsp
Cornflour	3 tbsp
Egg Salt	1(beaten) As per taste
Red chili paste	1 tsp
Honey	2 tbsp
Pepper powder Sesame seeds (optional)	1 tsp 1 tsp

Method

1.Peel the prawn and devein them. Wash properly and drain out excess water..
2. Take bowl and add prawns, soy sauce, tomato sauce, chili paste, garlic paste, cornflour and salt (Check the salt before adding more salt as soy sauce contain salt in it). Add a beaten egg and mix well and let it marinate for an hour.

3. Heat oil in a pan and drop marinated prawn dipped in cornflour batter in the oil and deep fry in low flame for 4 to 5 minutes until become golden brown. Take it out in a tissue paper and keep aside.

4. Heat little oil in a pan and add chopped garlic. Fry for few seconds and add honey and immediately add fried prawns and pepper powder. Now toss it properly so that prawn pieces get evenly coated with honey.Mind that the preparation will be dry. Turn off the flame and spread sesame seeds which is optional.

Serve hot as starter or as side dish with noodles and fried rice. Enjoy making and having this.

Fish Pakora/Fish fritters

2011-05-28T00:36:00.000-07:00

Today, I am going to share a very tasty snacks preparation called “Fish Pakora” or “Fish Fritters” which is just perfect as starter for parties and is equally good for every day snack. This recipe is specially for those fish lovers who got bored with typical fish recipes. I made this fritters using Rohu fish, but any fish will go for that. It is very easy to prepare and takes less than 15 minutes with marinated fish pieces and requires limited ingredients. Hope you will enjoy having this snack during tea time.

Ingredients:

Fish pieces	300 gms
Ginger garlic paste	1 tbsp
Tomato sauce	1 tbsp
Soy sauce	1 tbsp
Turmeric powder	1 tsp
Red chili powder	1 tsp
Cornflour	½ cup
Gram flour	½ cup
Egg	1
Garam masala powder	1 tsp
Salt	As per taste
Oil for frying

Method:

Wash the fish properly and cut into small pieces. Take out the long fish bones from it.
Take the fish pieces in a bowl and add ginger garlic paste, turmeric powder,red chili powder, tomato sauce, soy sauce, garam masala and salt and then mix it well and keep for marinate in refrigerator for about 2 hours.
To the marinated chicken add cornclour and gram flour (Besan) and a beaten egg and mix it well to get a smooth batter with dipped fish pieces.
Heat oil in a pan and drop fish pieces dipped in batter one after another and deep fry those pieces first in low flame for about 5 minutes and then in medium flame for a couple of minutes until the fish inside cooked well and it becomes crispy brown from outside.
Take out the fried pakora in a serving dish and serve hot with mint chutney or tomato ketchup.

Mango Yogurt Lassi

2011-05-26T11:19:00.000-07:00

As we know Lassi is a very popular yogurt drink in summer, I made it specially for my kid by adding mango pulp in that which added a nice flavor with amazing taste. "Mango yogurt Lassi" is a perfect lip smacking and thirst quenching drink and is very easy to prepare.

Ingredients:

Yogurt 1 cup
Mango pulp 1 cup
Water 1 cup
Sugar 3 tbsp
salt a pinch
Crushed ice

Method:

1.In a blender, add mango pulp, yogurt, water sugar and salt and blend for 2 minutes . Add more water if you need thinner consistency.

2. Pour it in a glass while serving and add crushed ice and serve it chilled.

3. You can keep it in a refrigerator upto 24 hours until you serve.

Chicken and Bell Pepper Stir-Fry

2011-05-24T23:12:00.000-07:00

Chicken stir fry is a very delectable and easy to prepare dish which is very special yet common dish in my regular menu. This dish is meant to be hot and spicy with marinated chicken pieces stir fried with bell pepper pieces. I usually prepare this by marinating the chicken pieces with Soy sauces, chilly powder, ginger garlic paste, cornflour. Those pieces are then stir fried instead of deep frying them with batter and then tossed with fried onion and bell pepper which make the whole job quick and easy. If the preparation is done in advance, it can be tossed and served within a short span of time.

Ingredients:

Chicken (boneless skinless)	1(cut into pieces)
Ginger-garlic paste	1tbsp
gram masala	1tsp
corn flour	2tbsp
chili powder	2tbsp
Soy sauce	2 tbsp
Tomato sauce	1 tbsp
lemon juice	2tsp
Pepper powder	1tsp
Salt- as per taste.
Bell pepper (Diff. colors)	1 each
Onion (chopped)	1 medium
Garlic(chopped)	5 to 6 clove
Oil

Method:

Take chicken pieces in a large bowl and add soy sauce, ginger garlic paste, tomato sauce, red chili powder, garam masala, powder lemon juice, salt and cornflour. Mix it well and let it marinate for at least 2 hrs.
Chop onion and cut bell pepper (red yellow and green) into big chunks and keep aside.
In a pan put the oil and stir fry the chicken for 8-10 minutes until the chicken is cooked well (it will become tender and brown in color).
Remove the chicken pieces and keep aside and in the remaining oil stir fry the Bell peppers (Capsicum) for few minutes (Don't overcook the veggies, it should be crunchy). Take it out and keep aside.
Before serving , heat little oil in a pan and add chopped onion and garlic and fry for a minute and then add soy sauce and tomato sauce. Now add the chicken pieces and bell peppers. Now toss the fried chicken pieces and fried veggies adding some pepper powder.

Garnish with spring onion and serve with noodle, fried-rice or chapatti or you can enjoy it even as a starter.

Pav Bhaji

2011-05-23T23:37:00.000-07:00

Pav bhaji is one of the most popular street food item in western India especially in Maharashtra. 'Pav' in Marathi is bread and 'bhaji' is actually the spicy curry made of different type of vegetables and garnished with chopped coriander and onion. Pav bhaji can actually be relished in road side stalls but considering the bad hygiene of those places, we usually don't let our kids consume that food. So my post is for those who want to make this delicacy for their kids at home.

Ingredients:

Chopped onion	1 Large
Chopped garlic	6 to 8 cloves
Potatoes, peeled and diced	2 medium
Chopped cauliflower	1 cup
Chopped green beans	½cup
Peas	½cup
Chopped carrots	½cup
Chopped Capsicum	½ cup
Green chilies chopped	2
Tomatoes medium chopped	3
Red chili powder	1 tsp
Turmeric powder	2-Jan
Salt (adjust to taste)	2
Pav Bhaji masala	1
Lemon juice (adjust to taste)	1 tablespoon
Fresh coriander	2 tablespoon
Bread buns	6
Butter	3 tablespoon

Method:

1.Wash all the vegetables (carrot, cabbage, beans, cauliflower, potatoes and peas) and pressure cook the vegetables except Capsicum adding little salt up to 4 whistles. Drain water and keep aside.

2.In the frying pan, add some butter and oil and fry the onion, garlic and chopped green chili till it turns light brown in colour. Now add tomatoes, capsicum, salt and turmeric powder. Fry for 6 minutes.

Mash all the cooked vegetables and add to pan. Stir continuously so that it get mix properly. Add cumin and coriander powder; mix well with the onion, capsicum and tomatoes. Add half a glass of water if the masala is too thick.

3.After 5 minutes, add the pav bhaji masala and mix well and cover and let it cook for 3to 4 minutes.

4.Garnish with the coriander leaves and chopped onion and serve.

5.Heat a flat tawa and add Butter and then add pav pieces and toast it with butter.

Pav and Bhaji is ready to serve hot topped with butter ,chopped coriander leaves, onion and lemon.

Echorer Dalna/Raw jack fruit curry

2011-05-22T23:29:00.000-07:00

After 'Echorer Torkari', my 1st post on jackfruit became so popular, I thought of making some other experiment with that and finally I ended up in making the delicious dish called 'Echorer Dalna'. It is a completely vegeterian recipe made of raw jackfruit which doesnt contain even onion and garlic which is considerd as a part of nonveg in bengal. It is basically a raw jack fruit curry cooked in a thin gravy which goes very well as a side dish with roti and chapatti. Here I made some variation adding chickpeas(green peas) to that which made more delicious. You can prepare it in both versions.

Ingredients:

Jackfruit	500 gms
Potato	1 cut into cubes
Chickpea (green peas)	1 cup
Tomato	1chopped
Red chili	3
Cumin	1 tsp
Ginger paste	2 tbsp
Green chili paste	1 tbsp
Turmeric powder	1tsp
Roasted Cumin powder	1 tsp
Roasted coriander powder	1 tsp
Red chili powder	1 tsp
Garam masala powder	1 tsp

Method:

1. Clean jack fruit and wash it properly. Take all the pieces in a large pan and add 1/2 cup of water and a tsp of salt. Boil it for about 6 to7 minutes. Drain out excess water and keep aside.

2. Heat oil in a pan and fry potato pieces until soft and golden in color. Keep it aside. Boil chichkpea soaked overnight.

3. Heat oil in a pan and add bay leaves, red chili and cumin seeds.When cumin starts spluttering add ginger paste and green chili paste and fry for few seconds. Now add turmeric powder, cumin powder, fennel powder, red chili powder and little water. Fry the masala until oil get separated from it.

4. Add chopped tomato salt and little sugar. Stir for sometime until tomato becomes soft. Now add boiled jack fruit pieces and boiled green peas and stir well so that it gets mixed with the masala uniformly. Add fried potato and let it covered and cook for 8 to 10 minutes with ocassional stirring. Now add garam masala powder (home made one by grinding cardamom, cinnamon and clove together) and mix it. Turn off the flame and let it cover for another 5 minutes.

Serve with hot plain rice, chapatti or roti.

Fish Manchurian

2011-05-20T10:52:00.000-07:00

In my blog I have posted almost all versions of Manchurian recipe except for fish. 'Fish Manchurian' is yet another popular Indo Chinese preparation which you can find in most of the Chinese restaurants. I want to share this recipe to fish lovers all over the world specially my Bengali friends who really want to come out of the traditional fish recipes and make something of different taste and flavor. The recipe is very simple where fish fillet are coated with cornflour batter along with mixed spices, which is then deep fried and stir fried with sauce and vegetables.We can use any type of fish in the dish and don't forget to remove the fish bone from it. It goes very well with anything like roti, rice, noodles etc. So friends, enjoy making this dish and having it.

Ingredients:

Fish fillets(or take any other fish and remove the bone) 250 gms
Corn flour	4tbsp
Lemon juice	2 tbsp
Ginger-garlic paste	2 tbsp
Egg	1
Soy sauce	4 tsp
Red chilli powder	1 tsp
Black pepper powder	1 tsp
Tomato sauce	2 tbsp
Red chili sauce	1 tsp
Onion (chopped)	1
Garlic cloves (chopped)	5 to 6
Red bell pepper	1
Yellow bell pepper	1
Green bell peppers	1
Green chillies Chopped	3
Ajinomoto (Chinese salt)	1/2 tsp
Salt to taste
Oil for frying
Coriander chopped

Method:

1. Cut the fish fillet into medium-size pieces. Wash it and drain out excess water. Add red chili powder,1/2 tsp. pepper powder,1 tbsp ginger-garlic paste, 1 tsp. soys sauce,1 tsp tomato sauce, salt and lemon juice to the fish and mix well. Let it marinate for minimum 2 hours. Cut bell peppers into square shaped pieces and keep aside.

2. After 2 hours, to the marinated fish, add corn flour and mix well and beaten egg and mix well to get a batter. If required add more salt (Keep that in mind that you have added salt already and soy sauce contains salt ).

3. Heat oil in a pan, coat the fish pieces well with the batter drop into the oil and deep fry them in low flame first and then increase the flame until it become crisp and golden brown in color. Take it out and keep aside.

4. Heat little oil in a large pan and add chopped garlic, chopped green chili and then chopped onion. Fry for a couple of minute in high flame and then add remaining ginger garlic paste all (red, yellow and green) bell pepper pieces. Sauté for a few minute and add, 1 tsp soy sauce, 1bsp tomato sauce, 1 tsp red chili paste (optional), and a pinch Ajinomoto. Stir well continuously for about 4 to 5 minutes in high flame until vegetables becomes soft. Now add fried fish pieces and mix thoroughly. If you want to make a thick gravy, dissolve 1 tsp cornflour in ½ cup of water and add that or you can keep the preparation semi dry. Switch off the flame and let it covered for some time.

Garnish with chopped coriander and chopped spring onion. Serve hot with Rice, fried rice or noodles..

Mango Delight / Mango Fool

2011-05-18T11:29:00.000-07:00

Mango Delight is a delectable soft and creamy frozen dessert made of ripe mango specially Alphonso. This is one of the quick soul filling dessert for the summer. My version of 'Mango Delight' can also be called as 'Mango Fool' is a simple frozen dessert that combine mango with cream in different layers. So, for those of you who always crave for a creamy, soft, chilled and yummy mango dessert, you must give this recipe a go.

Ingredients:

Mango puree 1 cup(prepared by blending
fresh mango pulp).
Vanilla/ Mango custard powder 2 tbsp.
Milk 1 cup
Sugar 4 tbsp
Heavy whipping cream 1 cup
Icing sugar 3 tbsp

Method:

1. To make custard, take a bowl and add about 1/4 cup of cold milk and then add vanilla/mango custard powder and mix it properly. Heat a pan and boil milk in that. Now add custard powder dissolved in milk and stir well. Add sugar and 1/2 cup of mango puree. Stir again to get a smooth mixture. Switch off the flame and pour the mixture in a bow l and keep it in the fridge.

2. Beat the fresh cream until it forms very soft peaks.Whisk icing sugar also with the cream. Keep he cream in the fridge and take it out just before serving.

3. Take serving glass and start by layering with chilled mango custard at the bottom and then chilled whipped cream, now add a layer of mango puree above the cream layer and then finish off with another layer of cream on the top.

You can garnish with small mango pieces and fresh mint leaves on the top. Serve this dessert chilled and enjoy this perfect summer delight.

Chana Pindi / Pindi Chana

2011-05-17T00:38:00.000-07:00

Chana Pindi is one of the most popular dish of Punjab.It is basically originated from Rawalpindi and hence the name after that city. It is completely different from other Chickpea dishes both look wise and tast Wise and it is a black colored (Which is due to addition of tea bag)and semi dry tangy dish which goes very well with Roti or Naan. I Came to know about this dish when I tried it once in a restaurant and got truely mesmerized by its taste. I don't know the authentic version of this recipe but I tried the recipe which I got from a friend and believe me it came out very delicious. Here is that one.

Ingredients:

Chickpea (Kabule chana) 250 gms
Tea bag 1
Onion 1 pc (chopped)
Ginger garlic paste 1 tbsp
Cumin seed 1 tsp
Turmeric powder 1 tsp
Roasted Coriander powder 1 tsp
Cumin powder 1 tsp
Dry mango powder 1/2 tsp
Tomatoes 1pc (chopped)
Green chili 3 (slitted)
Garam masala 1 tsp
Salt as per taste
Coriander leaves

Method:

1. Soak Kabuli chana in water keep it overnight.

2.In a pressure cooker. Add soaked chana,1 cup of water, salt and a teabag and pressure cook it for about 20 minute in low flame. Now discard the tea bag and drain of the water and keep the chana aside.

3. In a large pan heat oil.Add cumin seeds. Now add chopped onion and saute them til become golden yellow. Now add ginger garlic paste, turmeric powder, red chili powder, cumin powder and roasted coriander powder and saute for about 5 minutes.

4. Add chopped tomatoes and saute again until the oil gets separated from it. Now add boiled chana, dry mango powder and salt and mix it thoroughly. Add garam masala, cover it and let it cook for another 5 minute in low flame. Now stirr continuously in high flame until it gets dried.

5. Finally garnish with chopped coriander leaves and chopped onion.

6. Serve hot with Naan or Roti.

Echorer Torkari /SpicyJackfruit sabji

2011-05-15T23:02:00.000-07:00

Raw Jackfruit is known as 'Echor' in Bengali and is very popular vegetable during this summer season. In Bengal raw Jack fruit are cooked in a rich, thick and spicy gravy just like we prepare chicken and it tastes almost like chicken curry. In this summer , when Jack fruits are easily available even in Bangalore I thought of making some special and authentic Bengali dishes with Echor. In this post I will share one of those dishes named "Echorer Torkari". Hope you will like it very much. More Echor recipes are yet to come in my upcoming posts.

Happy cooking!!

Ingredients:

Echor 500gms
Onion 2 Large (chopped)
Potato 2 large (cut into pieces)
Garlic 10 cloves(paste)
Ginger 2 tbsp (grated)
Bay leaves 2
Red chili Whole 2
Clove 4 to 5
Cinnamon 2 sticks
cardamom 5 to 6
Turmeric powder 1 tsp.
Coriander powder 1 tsp.
Red chili powder 1 tsp.
Roasted peanut 10 gms
Garam masala powder 1 tsp.
Ghee 1 tbsp
Salt(as per taste)

Method:

1. Cut Echor (Raw jack fruit) and clean it properly (I know it is a very tough job and takes lots of time and effort) or you can buy tinned ready made jack fruit pieces from market which will make your job easier.

2. Wash the pieces and mix with salt and turmeric powder and keep it for half an hour. Heat a pan and add echor pieces and 1 cup of water and boil it for 6 to 8 minutes. remove it from flame and drain the excess water and keep aside.

3. Heat oil in a large pan and fry potato pieces until becomes soft. Take it out and in the remaining oil add jack fruit pieces and fry for about 4 to 5 minutes in high flame.Take it out and keep aside.

4. Heat oil and add bay leaves, red chili and whole garam masala (Cardamom, cinnamon, clove). Fry for few seconds and add chopped onion and fry it until becomes golden yellow. Now add ginger and garlic and saute again. Add turmeric powder, coriander powder, cumin powder and red chili powder. Saute the masala until oil gets separated . Now add fried jack fruit , fried potatoes, roasted peanuts and salt as per taste. stir continuously so that it gets mixed well with the masala. Add 1/2 cup of water and cover it with a lid and let it cook for another 6 to 8 minute with occasional stirring. When the the gravy becomes semi dry add garam masala and Ghee. Switch off the flame and keep it covered and give a standing time of about 15 minutes.

Serve hot with steamed rice or chapatti and enjoy this delicious main course item in Lunch or Dinner.

This recipe has gone for the event "Flavors of Bengal" and Nayanas event.

Mango Mousse

2011-05-10T22:37:00.000-07:00

In this season when Mango, 'the king of fruits' is available every where, I thought of making something special with this for my kid. So I started thinking and experimenting for a new dish and finally landed on this wonderful creamy 'Mango Mousse" dessert recipe. This presentation has been conceptualized by my kid.

Ingredients:

Fresh mango puree 2 cups
Mango jelly mix powder (available in all stores) 2 tbsp
powdered sugar 1/2 cup
Fresh cream 1/2 cup
Water 1/2 cup

Method:

1.Take a pan and boil 1/2 cup water. When the water starts boiling add jelly mix and stir continuously. Now reduce the flame and add mango puree and 3 tbsp of sugar. Keep on stirring until the consistency becomes thick. Switch of the flame.

2. In a mixing bowl add fresh cream and 2 tbsp. of powdered sugar. Now beat the cream until soft peak forms. Add the cream to the mango puree mixture and gently fold in with the mixture.

3. Now pour the mixture in small serving bowls or moulds and keep it into the refrigerator for minimum 3 hours till the mixture set into jelly.
Take it out from the fridge and decorate it accordingly and serve chilled.

This recipe is on the way to the 'Fun N Sun' event by Radhika of Tickling palate and 'Healthy Summer' in kurinjikathambam blog.

Chicken Kasha / Kosha Mangsho/ Spicy Dry Chicken

2011-05-02T11:22:00.000-07:00

Chicken Kasha is a typical Bengali dish. It is actually a semi dry preparation of chicken slowly cooked with different types of spices keeping the pieces intact without breaking them.

Ingredients:

Chicken 1kg
Onion 3 large (paste)
Ginger garlic paste 3 tbsp.
Tomatoes 3 (ground to paste)
Turmeric powder 1 tsp
Red chili powder 2tsp
cumin powder 1tsp
Coriander powder 1 tsp
Garam masala powder 1 tbsp
Cinnamon 2 stick
Cardamom 5 to 6
Clove 5 to 6
Bay leaves 3
Mustard oil
Ghee 1 tblsp
Salt (as per taste)
Sugar 1 tsp

Method:

1.Wash chicken properly and cut into medium sized pieces. Take chicken pieces in a large bowl and add onion paste, ginger garlic paste, turmeric powder, cumin powder, red chili powder, salt and 3 tablespoon of mustard oil. Mix thoroughly and keep for marination for about 3 hours.

2. Heat mustard oil in a non stick pan. Add whole garam masalas (cardamom, cinnamon, bay leaves, clove, Aniseed). When masala starts spluttering add the marinated chicken . Stir the chicken along with the masala slowly and continuously in medium flame so that masala cooked completely along with the chicken.

3. When masala starts leaving oil add tomato puree and 2 cups of warm water and mix it. Cover it with lid and let it cook for another 8 to 10 minutes with occasional stirring. When the water evaporates and chicken pieces becomes tender and garam masala powder and sugar. Cover it for another 4 minute in low flame.

4. Remove it from fire and add 2 tsp of ghee and sprinkle some more garam masala powder. mix it well.

Serve hot and enjoy with steamed rice or parathas.

Sobha of Food Maaza has awarded me with a lovely award. She is having an wonderful blog with varieties of mouthwatering recipes. Thanks Shobha for your wondrful words and the award.

Strawberry watermelon smoothie

2011-04-30T21:21:00.000-07:00

Friends I have come up with yet another watermelon drink recipe. Actually, today morning I have seen that some water melon left in my fridge . so instead of having it directly I thought of whipping up some smoothie with this. I added some strawberry which gives an wonderful taste and flavor. I have added yogurt to make the smoothie thick and creamy consistency.

Ingredients:

watermelon cubes 1 cup
Strawberries 6 to 7
Yogurt 1/2 cup
Sugar 1 tbsp (or as per taste)
Crushed ice 1/2 cup

Method:
1 In a blender add watermelon, and strawberries and blend to make a smooth mixture.
2. Add yogurt and sugar and blend in order to get smooth creamy mixture.
3. Pour in a glass aand add crushed ice .

Chilled creamy smoothie is ready to drink.Enjoy! and rehydrate yourself in this hot summer days.

This recipe isalso going for the 'Fun N Sun' event by Radhika of Tickling palate and 'Healthy Summer' in kurinjikathambam blog.

This recipe is also on the way to "Food palette series pink" event in "Torviewtoronto" blog.

Watermelon mint cooler

2011-04-29T11:54:00.000-07:00

watermelon is considered to be one of the best fruit of summer as its having 92% of water content which is very essential to hydrate our body. Having watermelon while summer will really help to keep your body cool and healthy. Watermelon is an excellent source of vitamin A, C and B6. Mint also have a cooling effect on our body. Both of this when mixed together to form a complete healthy and easy to make refreshing summer cooler.

Ingredients:

Watermelon (deseeded and cut into cubes) 3 cups
fresh mint 1 tbsp
Lemon juice 1tsp
honey 1tbsp

Method:

1. In a blender add watermelon cubes and mint leaves and blend them to make juice.
2. Now add honey and lemon and mix it well with the juice.
3. Pour the juice in a glass and add crushed ice or ice cube.

Garnish with mint leaves and your watermelon mint drink is ready to serve.

This recipe goes to the 'Fun N Sun' event by Radhika of Tickling palate and 'Healthy Summer' in kurinjikathambam blog.

Sweet and sour tomato mango chutney

2011-04-28T11:51:00.000-07:00

Bengali's special occasion menu is always incomplete without a sweet chutney. I personally prefer this type of tomato chutney at the end of a heavy and spicy meal. The tangy-ness of this chutney actually comes when tamarind is added but in the season when green mango is readily available I would always prefer adding that as it adds an wonderful flavor to the chutney. Another specialty of this chutney is that it is cooked in a pressure cooker as suggested by one of my friend which actually reduces the time and effort requires while cooking.

Ingredients:

Tomatoes 6
Green mango 1
Whole red chili 3 to 4
Sauf (fennel seed) 1/2 tsp
Mustard seeds 1/2 tsp
Roasted cumin and Sauf powder 1 tsp
Green chili (slitted) 3
Turmeric powder 1 tsp
Red chili powder 1 tsp
Sugar 1 cup (Depend on the sourness of the mango)
salt (as per taste)
Raisins 3 tbsps

Method:
1. Wash tomatoes and green mango and cut into medium pieces.

2. Heat oil in a pressure cooker and add red chili, mustard seeds and sauf. Let mustard splutters. Add mango and tomato pieces, slitted green chili and saute it for sometime. Add turmeric powder, red chili powder and salt. Stir again so that it doesn't stick to the bottom of the pressure cooker.

3. Now add sugar and raisins and stirs for sometime.. Add water as required and cover the lid of the cooker and cook it up to 4 whistles in medium flame. Open the lid and mix it thoroughly. Add roasted cumin and sauf powder.Stirr until the gravy becomes thick. Check the the sweetness and add some more sugar if required.

Garnish with roasted sauf powder.Serve alog with typical bengali food.

Doi Begun/ Brinjal in curd/ Eggplant in yogurt

2011-04-27T07:17:00.000-07:00

Doi Begun is a very popular Bengali vegetarian dish. This is one of the special item my mother prepares whenever I visit my native.I used to relish that very much. That is why I made this preparation on that special day of poila boisakh.

Ingredients:

Brinjal or Eggplant (round) 1 large
cumin seeds 1/2 tsp
Green chili (slitted) 3
Ginger paste 1 tsp
Turmeric powder 1tsp
Red chili powder 1/2 tsp
Curd 200 gms
Salt ( as per taste)
Sugar 1 tsp
Mustard oil
Fresh coriander leaves (Chopped)

Method:

1. Cut Brinjal into round pieces and add turmeric powder and salt . Mix it well and keep it for marinate .

2 Heat oil in a pan and fry those brinjal pieces until it becomes soft and turn brownish yellow.

3.Heat oil in a pan and add cumin seed. When seeds splutters, add ginger paste and fry for a couple of minute. Add chopped green chili, turmeric powder, red chili powder and little water. Fry the masala for sometime and then switch reduce the flame. Now beat the curd (yogurt)with salt and sugar and add gently to the masala. Stir gently for a couple of minutes.

4. Add fried brinjal pieces. Mix it with the gravy and cover it. Let it cook for another couple of minutes. Add Chopped coriander leaves. Remove from fire.

Garnish it with coriander leaves and serve with hot plain rice.

Going for the "Flavors of Bengal" event and Nayanas event.

Machher muror jhaal / Spicy fish head

2011-04-26T07:58:00.000-07:00

On poila boishakh, my hubby brought a giant Rohu fish whose head alone was of 1.8 kilos in weight. Although he relishes any preparation of fish headvery much but that day he has specially requested for these dish which my mother in law used to make always for him during his childhood days. In this preparation whole fish head is cut into two halves and fry each half with spices keeping the piece intact, so I think you have already understood how much effort has to be given to cook it.

Ingredients:

Fish head
Onion (chopped) 1 Large
Garlic (chopped) 5 to 6 clove
Green chili 4 to 5
Tomato (chopped) 1 large
Turmeric powder 1 tsp
Chili powder 1 tsp
Mustard oil
Salt
sugar
Coriander leaves (chopped)

Maaccher muror Jhaal

Method:

1.Cut the Fish head into two halves. Wash it properly and mix turmeric powder, chili powder and salt to it.

Keep it marinate for half an hour.

2. Heat oil in a pan and fry the fish head pieces for about 6to 8 minutes in medium flame covering the pan with a lid. Turn the pieces once while frying so that both side gets fried well keep it intact. Remove it and keep aside.

3. Heat oil in the pan again and add garlic and onion. Fry until the onion becomes golden yellow. Add chopped green chili and chopped tomato. Saute for sometime and add turmeric powder, red chili powder, salt and little sugar and again stir for a couple of minute. Now add fried pieces of fish head and wrap the masala gently so that it mix well with pieces and the pieces doesn't break. Add 2 to 3 tablespoon of water and cover it. Let it cook for about 4 to 5 minutes in low flame.

4 Add chopped coriander leaves. Mix it and cover it for sometime reducing the flame. Remove it and transfer in a plate gently.

Garnish with fresh coriander leaves, onion rings and serve with steamed rice.

Narkel Diye moog dal (Bengali style) / Moong lentils with coconut

2011-04-19T23:25:00.000-07:00

Moong Dal is always Bengali's favorite pick among different type of lentils when it is an special occasion. That is why I prepared Moog Dal in a very special way during Poila Boishakh.. It is actually dry roasted Moog Dal cooked with grated coconut which give wonderful aroma of fried coconut garam masala.

Ingredient:

Moong Dal (250 gms)
Coconut(grated) 1/2 cup
Green chili (slitted) 3
Ginger (grated) 1 tbsp
Bay leaf 2

Red chilli 3

Turmeric powder 1 tsp
Cumin powder 1/2 tsp
Garam masala powder (1 tsp)
Cumin whole 1 tsp
Mustard oil 2 tbsp
salt as per taste
Sugar 1 tsp

Method:

1. Heat a pan and add Moong Dal and roast them for about 5 minute in medium flame until becomes golden brown in color. Remove it from fire and add water and wash dal properly.

2. Take dal in a pressure cooker and add salt and double amount of water boil it for about 5 minute in full pressure. Don't over cook the dal. Remove from fire. Let it cool. Now open the lid and add turmeric powder and mix well.

3. Heat oil in a pan and add bay leaf and whole red chili. Fry them for a minute and add whole cumin seed.
fry them until cumin splutters. Add grated ginger and fry for a minute and then add grated coconut and slitted green chili . Stir fry coconut for a couple of minute until it turns slightly golden yellow. Add cooked dal and stir.

4. Let it cook for 6 to 7 minutes with occasional stirring. Now add sugar (adding more salt is optional as you have already added while boiling the Dal) and garam masala powder (Bengali garam masala). Add another cup of water if it become too thick. Cover the lid and cook for more 4 to 5 minutes.

Serve hot with plain rice and bhaja (Brinjal (Beguni), potato or cauliflower fry)

Subho Naboborsho / Poila Boishakh menu

2011-04-15T13:24:00.000-07:00

Friends, today is Poila Boishakh which means Bengali New Years day. So dear friends, Subho Naboborsho (Happy New Year) to all of you. Wish new year fill your life with happiness bright Cheer, bring to you joy and prosperity for the whole year. Today is a very special day for Bengalees and we always arrange a special menu for lunch which includes all the special and authentic bengali dishes from starter to dessert.Though today is not a holiday here in Bangalore and its like other weekdays, I still could manage to prepare some of those special items for my family in my limited time and really enjoyed having that with them.

Todays menu Includes:

Narkel diye Moog daal/ Moong Lentils with coconut

Doi Begun/ Brinjal in yougurt

Phulkopi Borir Macher Jhol / Cauliflower fish curry

Macher muror jhaal/ Fish head curry

Chicken Kasha/ Spicy chicken

Tomato mango chutney

Nalen gurer payesh

Recipe of those dishes will be published in my upcomming posts.

Aam panna (Raw mango refreshing cooler)

2011-04-10T05:01:00.000-07:00

Aam Panna is a great refreshing cooler which not only allay our thirst but also make our body cool in this hot summer days. Aam Panna is basically made from the freshly prepare pulp of raw green mangoes with addition of fresh mint and some spices which gives a great aroma to it. Pulp of raw mango usually extracted after roasting the whole mango which gives wonderful smoky flavor to the drink or the alternate way is to boil the whole mango, peel it off and. This is one of the best drink in this season and raw mangoes are easily available now and it is very easy to prepare healthy and one of the great way to beat the heat in summer.

Ingredients:
  Large sized raw mango 1
  Sugar 1/2 cup
  Roasted cumin powder 1/2 tsp
  Rock salt 1 tsp (as per taste)
  Lemon 1
  Fresh mint leaves 8 to 10

Method:

1. Roast /Boil the whole green mango and cool it completely. Now peel off the skin and squeeze out the pulp from the seed in a bowl.

2. Add rock salt, roasted cumin powder, sugar and fresh mint leaves in a blender and blend it. now add pulp to it and blend it again to get a smooth paste.

3. Take the pulp mixture in a large bow and add about a glass of water and stir well.

4. Take it in a glass and add 1 tsp of fresh lemon juice. Add ice cube or crushed ice and serve chilled.

You can store the pulp for a week by keeping it in a air tight container and refrigerate it.

This recipe is on the way to Healthy Summer event in kurinjikathambam blog

Vegetable Manchurian

2011-04-05T11:51:00.000-07:00

and some special awards...

Manchurian is one of the most popular Chinese preparation we get in Chinese restaurants across India. We can prepare both veg or non-veg version of Manchurian. In my earlier posts, recipes for Chicken manchurian, paneer manchurian and Baby Corn Manchurian are mentioned. Today's version of Manchurian includes several type of vegetables which are easily available at home. It can be consumed as snacks or appetizer for parties and with noodles or fried rice.

Ingredients:

For manchurian balls:

Carrot (finely minced) 1/2 cup
Cabbage (finely minced) 1/2 cup
Cauliflower (finely minced) 1/2cup
Capsicum (finely minced) 1/2 cup
Onion (finely chopped) 1 large
Ginger (finely chopped) 1 tbsp
Garlic (finely chopped) 1 tbsp
Corn flour 1/4 cup
Cooked rice 1/2 cup
Egg (optional) 1
Ajinomoto 1tsp
Soy sauce 1 tbsp
Red chili powder 1tsp
Tomato sauce 1 tbsp
Salt as per taste
Oil for frying:

For the gravy:

Onion (finely chopped) 1 large
Green chili (finely chopped) 3
Ginger (finely chopped) 1 tbsp
Garlic (finely chopped) 1 tbsp
Ginger paste 1 tsp
Soy sauce 1 tbsp
pepper powder 1tsp
Tomato sauce 2 tbsp
Corn flour 1 tbsp
Vinegar 1 tsp
Spring onion (finely chopped)

Method:

1 Take all the minced vegetable in a large pan and add water and salt. Boil those vegetable for 5 to 6 minute(don't over boiled those vegetable). Drain the water completely. Keep the vegetable stock aside.
2. In a mixing bowl add boiled vegetables, chopped onion, ginger garlic, Soy sauce, red chili powder, Ajiomoto, corn flour, salt, tomato sauce and mashed cooked rice and mix thoroughly. You can add egg if your are a non veg which is a very good binding agent. Now divide the mixture into medium sized balls
3. Heat oil in a pan and deep fry those manchurian balls until it becomes golden yellow. Drain out excess oil from it.
4. Heat oil in a pan and add chopped onion. Fry onion for sometime and add chopped ginger, green chili and garlic and stir fry again for few seconds. Now add soy sauce, vinegar, tomato sauce, Ajinomoto, pepper powder and salt and stir again.
5. Dissolve 1 tbsp of corn flour in 1/2 cup of cold vegetable stock and add it into the pan. Now add fried manchurian balls and spring onion and stir continuously in high flame so that each ball get coated well with the sauce gravy . Leave it for a couple of minutes until the gravy becomes semi dry and finallly remove from fire.

Garnish with fresh chopped coriander leaves and serve hot as snacks or with noodle or fried rice.

My Awards:

My dear friend Sonali of Only Fish Recipes has passed me a bunch of wonderful awards. Sonali has a great looking and creative blog with a unique collection of Fish recipes. Thanks a lot Sonali for encouraging me by sharing those awards.

And friends, now I am showered again with those awards from one of my blogger friend Sneha,She is a very talented lady with a very nice well maintained blog.. I love her blog very much and suggest you all to visit her blog sometime.

Now I would love to pass this award to my lovely Blogger buddies. Please drop

by my blog to collect your award:

Rules:

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends…. to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].

Hariyali paneer tikka

2011-03-17T11:20:00.000-07:00

Since the day I got my OTG, I was longing to try out some veg grilled item and finally I end up making some delicious paneer tikkas. It named as Hariyali Paneer Tikka because of its greenish color which makes it different from other type of tikkas.This one of tempting appetizer for my Veggie friends.

Ingredients:

Paneer (cottage cheese) 200gms (cut into medium size cube)
Mint leaves 1 bunch
coriander leaves 1 bunch
green chillies 2
Garlic cloves 2
Ginger garlic paste 1 tsp
yogurt 2 tbsp
Gram flour 1 tbsp
Chaat masala 1 tsp
Garam masala 1tsp
Lemon juice 1tsp
Salt to taste

Method:

1 Grind coriander leaves, mint leaves, green chillies and garlic together to get a paste.

2 In a bowl add the green paste, yogurt, ginger garlic paste, gram flour, chaat masala, garam masla, lemon juice and salt and mix well.

3. Add oil (I have used mustard oil here) and now add paneer (cottage cheese) cubes and mix throughly so the the paneer cubes are well coated withe the masala mixture. Keep aside to marinate for an hour.

4.Preheat the oven at 200°C. Now thread the marinated paneer cubes 1 inch gap into skewers and place it on the grill rack of the OTG and grill for about 15 minutes with turning it at regular interval till they get cooked evenly on all sides.

5. Serve hot as a starter with green green chutney (remaining green paste by adding salt).

Shorshe Ilish (Hilsa in mustard)/ Bhapa Ilish

2011-03-14T00:43:00.000-07:00

Hilsa fish, commonly known as 'Ilish maachh' in Bengal is very much popular fish among Bengalees. Any preparation with Ilish becomes Bengal delicacy. Ilish is actually considered as national fish of Bangladesh and it is extremely popular in the Indian states adjacent to Bangladesh border. It is actually a sea fish but it lays egg in rivers and thats the time when they are caught, that is why sometimes we get eggs inside the fish and which makes it even more tasty. Any preparation of Ilish usually doesn't require much of spice as the aroma of the fish itself is enough to make the dish delicious. Today I want to share the recipe of 'Shorshe Ilish', a famous Bengali delicacy, which is actually Hilsa cooked in mustard sauce. This is one of the easiest preparation of Ilish and can be cooked in Microwave also.

Ingredients:

Hilsha/Ilish fish 5 or 6 pieces
Mustard seed 3 tbsp
Onion 1pc (finely chopped)
Green chili 4 to 5
Turmeric powder 1 tsp
Salt (as per taste)
Sugar (as per taste)
Mustard oil

Method :

1. Soak mustard in water for about an hour and then grind it into a fine paste.

2. Clean the pieces of Ilish fish and placed it in a steel container box having lid.

3. Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilis, salt and little sugar and finally 2 tbsp mustard oil mustard oil. Now mix the whole mixture so that the paste get mixed thoroughly with the fish. Now close the lid of the container.

4. Heat a large pan and add about 4 cups of water. Now placed the steel container inside the pan . Cover the pan and let it cook in high flame for about 5 minute and then reduced the flame and cook for another 12 to 15 minute(Check the level of water inside the pan at regular interval it shouldn't get dried up).

5. In case of Microwave preparation, mix whole ingredient including the fish in a microwave safe closed container. Close the lid and cook it in microwave for 8 to 10 minute.
6. Serve hot with steam rice.

Tandoori chicken

2011-02-19T10:52:00.000-08:00

Today I was thinking of making some grilled special item in my OTG and my hubby has suggested to make chicken Tandoori as we all love eating this tempting item in restaurant. Before I have gone through several websites in order to get the recipe of authentic tandoori chicken and I found various ways to cook it at home and it is very easy to cook in two major steps first by simply marinating it in yogurt and spices and then roasting/grilling it into conventional oven. I made it in its simplest version with chicken leg pieces and available spices and believe me still it looks perfect and delicious.

Ingredients :


Chicken leg piece           8pc
Ginger garlic paste        2 tbsp
Lime juice                       1 pc
Soy sauce                        1 tsp
Cumin powder               1 tsp
yogurt                             3 tbsp
Garam masala powder  1tsp
Red chili powder           1tsp
Oil
Salt

Method:

1. Clean chicken leg pieces and give horizontal slits in it.

2. In large bowl add yogurt, Ginger garlic paste, red chili powder, salt, cumin powder, garam masala powder, soy sauce and lime juice. Mix them well to get a thick paste. Now add chicken pieces and coat them evenly with the marinade specially inside the cut slit.

3. Keep the the bowl covered and placed into refrigerator and let it marinate for at least 4 hours. Bring it into room temperature before placing in the oven.

4 Preheat the OTG at 200°c. Now place the marinated chicken pieces on the grill rack of the OTG and brush it with little oil and let it cook for about 30 minutes. Turn after every 5 minutes followed by brushing with oil.

Garnish with onion rings and tomato slices and serve hot with green(coriander and mint) chutney.

Valentine days special Chocolate cake

2011-02-14T06:25:00.000-08:00

Friends, I think you have noticed that I did not post any baked item in my blog so far because I was not having OTG in my home.Yesterday My hubby brought a new OTG for me seeing my passion for cooking.. It was really a pleasant surprise for me.Today morning I thought of inaugurating that by preparing any dish on that and so I started with making the simplest form of a cake using available ingredients left in my kitchen as I couldn't resist myself anymore from trying my culinary experiments on that. I usually make this type of cake in pressure cooker but it came out so nice in OTG that I got impressed by its spongy look and lovely taste and I succeeded in giving my hubby the first oven baked cake. He loved it very much. So this recipe is definitely dedicated to my dear hubby. Thanks a lot dear .. Happy Valentines day.

Ingredients:
All purpose flour 1 cup
Sugar 1/2 cup
Cocoa powder 2 tsp
Baking powder 1tsp
Butter 3 tbsp
Eggs 2
Milk 1/2 cup
Vanilla essence 1 tsp
Raisins 20 gms
Cashew 20 gms

Almond 20 gms

Method:
1.In a large bowl beat melted butter and sugar together with a wire whisk until it become light and fluffy.
2. Add eggs and beat continuously.
3.Mix Flour, baking powder and Cocoa powder together and add to the butter, sugar and egg mixture and mix thoroughly in one direction so as to

avoid formation of air bubbles.Add some milk in small amount to make it smooth batter.
4. Add vanilla essence and again mix thoroughly.
5 Grease the baking pan with butter and pour the mixture into it. Spread dry fruits (cashew, almond and raisins) on the top.
6 Preheat the oven to 180°C. Now bake the cake in the preheated oven for 35 to 40 minutes. Cool the cake for 10 minutes before inverting on to a serving tray. Decorate it with chocolate frosting it or chocolate syrup.

Alu Kabli/ Aloo chat

2011-02-10T22:22:00.000-08:00

Street foods are always tempting everyone's
taste buds and makes you drool when you view
it at roadside chaat stalls. Aloo Kabli or aloo
chaat is one of the famous Bengali chaats which
is easily available on roadside chaat stall served
specially in a dry leaf bowl. It actually reminds me of my childhood days when I was not allowed to eat chaat or other roadside food as chaats are junk food made unhygienically but we could never resist ourselves from having a bowl of aloo kabli at our neighborhood chaat stall.Even now when I get a glimpse of it anywhere I cant restrict my temptation to have it right away. I prepare this chaat most often for my kid without adding chili as she also likes this very much.

Aloo Kabli is an amazing hot and tangy combination made of potato and chana (Black gram) with the aroma of Green chili mixed with lemonjuice and fresh coriander leaves.

Ingredients:

Chickpea 1/4 cup
Potato 250 gms
Onion 1 (chopped)
Lemon 1
Red chili powder 1tsp
Cumin powder 1tsp
Green chili 2-3 (chopped)
Coriander leaves
Method:

1.Soak the Chana(black gram) overnight. Boil it adding a teaspoon of salt. Drain off water and keep aside.

2.Boil the potatoes without taking out its peel (potato should not be over boiled). Now peel it out and cut into small cubes.

3. Add red chili powder, roasted cumin powder along with the onions, green chili and
salt mix well. Take care so that potato piece remain intact.

4. Spread chana, lemon juiceand chopped coriander leaves. Toss it so that it gets evenly mixed with the potatoes.

Serve in a bowl and garnish with coriander
leaves.

This recipe is going for the Kids delight event in Srivalli's blog.

Chana Masala (Chhole masala)

2011-02-08T23:27:00.000-08:00

Chhole Masala is an authentic north Indian dish which is actually chickpea simmered in a rich tomato based curry with aroma of authentic Indian spices. The recipe is very simple yet it taste delicious.

Ingredients:

Chickpea (Kabuli chana)250 gms (soaked overnight)
Onion 1 (paste)
Ginger garlic paste 1 tbsp
Cumin seed 1 tsp
Turmeric powder 1 tsp

Coriander powder 1 tsp
Cumin powder 1 tsp
Tomatoes puree 1/2 cup.
Red Chilli pwder 1 tspo
Garam masala 1 tsp
Salt as per taste

Sugar 1/2 tsp
Coriander leaves.

Method:

1. In a pressure cooker. Add soaked chana,1 cup of water and salt and pressure cook it for about 20 minute in low flame. Now drain of the water and keep the chana aside.

2. In a large pan heat oil. Add cumin seeds.Now add onion paste and saute them til become golden yellow. Now add ginger garlic paste, turmeric powder, red chili powder, cumin powder and coriander powder and saute for about 5 minutes. Fry the masala until the oil get separated from it.
3. Add tomatoes puree and saute again. Now add boiled chana, salt and sugar and mix it thoroughly. Add garam masala, cover it and let it cook for another 5 minute in low flame.
4. Finally garnish with chopped coriander leaves and chopped onion.

5. Serve hot with Naan or Roti.

Imarti

2011-02-02T08:51:00.000-08:00

Since I started blogging after a long pause, I will start this sweet beginning with a sweet post. Hope you all will like it.

Imarti is a very popular sweet which is available in all sweet shop. It is basically a variant of 'Jalebi' in which Urad dal batter is used in place of flour. Imarti are usually drier than Jalebi and the shape is also different which is often a small ring in the middle and around which the pattern is made geometrically. Though it is very popular sweet we usually don't try this at home as it is readily available everywhere. Few days back I even didn't know that it is made of urad daal before I got to know from one of my friend. Then thought of giving it a try after seeing the design of the ready made ones and believe me in my first try itself, it came out very nice. though look wise it may be not as perfect as the ready made ones, but it was very good in taste.

Ingredients:

Urad daal 250 gms

Oil 500 ml (for frying)

Sugar 3 cups

Water 300 ml

saffron/food colour

Cardamom Powder

Method:

1 Heat a large pan and add water and boil it now add now dissolve 3 cups of sugar.

2. Add saffron and stirr the syrup in low flame so that it gets reduced to one thread consistency. Add Saffron and cardamom powder. keep the syrup and cool it.

3. Soak Urad daal overnight . wash and drain it and grind it into a fine batter. Keep aside for minimum 3 hours.

4. Take a thick clothe and make a small hole in it (or a ketchup dispenser bottle which is easy to hold) . Pour the urad daal batter and hold it like a pouch.

5 Heat oil in a flat bottomed pan and now press the pouch(or a ketchup dispenser bottle) filled with batter over the oil and try to make the shape of imarti like make a ring first and then make small ringlets all along the ring.

6. Deep fry them until become crisp and turn once so that both side gets cooked well.

7. Drain out excess oil and deep into sugar syrup. Soak imarti in the syrup for about 5 minutes and then drain out and keep aside so that it dries out and become crispy and delicious .

8 Serve hot and crispy Imartis as desert.

I am back

2011-01-31T22:42:00.000-08:00

Friends, I am back again after long break of almost an year. Last year I have completely disappeared from my blogging world and my sincere apologies for disappointing my blogger friends and my dear viewers of my blog who visits my blog regularly and comment on my posts. Though I was in kind of hibernation state from blogging, I would like to share with you the fact that last year was one of the most significant years of my life as I was blessed with another little angel. We named her 'Aarshiya' (Divine) and she is now 6 months old. My both kids now keeps me busy for the most of my day. The other significant happening was that we owned our new dream villa and I have designed and decorated that in my own way. We could never forget the effort we have put, in order to make this dream come true.

ARSHIYA

So friends, now since I have made up my mind to return back to my blogging world, I genuinely hope that you all will support me in this effort. I assure you that this time I won't disappoint you at all and will come out with many more delicious recipes as always. I want your precious comments and suggestions to pour in on how to you feel about it.

Express Chicken Fry

2010-01-24T23:11:00.000-08:00

This recipe has been contributed by my brother-in-law, who has moved to Mumbai recently. Since, he would be getting his family shifted only by March/Apr’10, presently he’s staying alone in Mumbai. He used to come back from office only after 8:30 pm and still wanted to have a chicken dish cooked at home. In this process, he has developed this recipe which is fast to cook and extremely healthy as it is cooked without using any of the spices but still very good to eat.

Ingredients:

500 gms of chicken (4 pcs of chicken legs)

2 large size onions

8 cloves of garlic

Small piece of ginger

2 nos of green chillies

1 medium size capsicum

½ tsp jeera (cumin seeds)

½ tsp turmeric

Salt – according to taste

Cooking time + preparation time – 25 minutes

Method:

1.Wash the chicken legs thoroughly and make 2 – 3 slits in each of them with kitchen knife. Fill up a sauce pan with enough water and put the chicken legs on high flame for boiling. Add 1.5 tsp of salt and 4 cloves of garlic in the water.

2. While the chicken is getting boiled, cut the onions and capsicum in ½’’ size juliennes. Cut the ginger, chillies & balance garlic cloves in thin strips.

After around 10 – 12 minutes of boiling, get the chicken off the fire, drain the water and pat them dry with tissue paper.

3. Heat oil in a frying pan and put the chicken legs on hot oil. Fry them by turning them occasionally until the color become golden brown. Bring the fried chicken on a plate.

Add cumin seeds to the hot oil. Then add ginger, chillies and garlic to that. After about 30 seconds, add juliennes of onion & capsicum.

4. When the onion and capsicum are softer, add turmeric and salt to that and keep on stirring.

After another 2 minutes, add the fried chicken legs and wrap them with the fried onion and capsicum. Stir fry for another 2 minutes and switch off the flame.

Serve with hot rice & dal or hakka noodles.

Potol Posto (Stripe gourd with poppy seed)

2009-12-08T22:28:00.000-08:00

Potol posto is a very common vegetarian dish among Bengalis. Posto means poppy seed is one of the spice which is often used for vegetarian preparations along with combination of different vegetables like Potato, Stripe gourd(potol/parwal), Snake gourd, ridge gourd et.. Here I tried to make something different by adding Potol/parwal/Stripe gourd only and it came out very tasty. I have posted this recipe for the event"Think spice think poppy seeds" in Radhikas and Sunita's blog.

Ingredients:

500gms. Potol/Parwal/Stripe gourd

3 tsp Posto (poppy seeds)

3 green chilli's

1 tsp. turmeric powder

1 tsp. fenugreek seed

salt(as per taste)

sugar (as per taste)

Method:

1. Peel off the stripe gourd and give a slit lengthwise. Heat oil in a pan and saute them in low flame until becomes soft. Take it out and keep aside.

2. Grind poppy seeds and green chili together to get a paste.

3. Heat oil in a pan and add fenugreek seeds. Now add poppy seeds paste and turmeric powder and little water.Fry the masala until oil gets separated from it.

4. Add cooked stripe gourd, salt and little sugar. Add little water and stirr for a couple of minute. Cover it and let it cook for 5 to 6 minutes. Remove it from fire and pour in a serving bowl.

Serve hot with plain rice.

Banana kofta curry

2009-11-25T08:10:00.000-08:00

Hello friends! I m back after a long break. I truely missed all of you and my blogging world. But this time I have come back with lots of new, more delicious and innovative recipes which I am going to share with you. The first one among this "Raw Banana kofta curry". As we all are aware of the nutritional fact of raw banana as a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and specially Vitamin B6 and Iron. But we hardly know any delicious dish made of Raw banana. This is a pure vegeterian dish mainly for those veggies who doesnt eat Onion and garlic also.

Ingredients:

3 nos. Raw Banana

2 Large potato

2 tsp corn flour

1 tbsp. Ginger paste

2 chilis crushed

2 whole red chilis

1 tsp. roasted fennel seed(sauf/Mouri).

1 tsp. paanch phoron(whole Cumin, mustard, fennal seed, black cumin, fenugreek)

2 Bay leaves.

2 tsp. Turmeric powder

1 tsp.Coriander powder

2 tsp. Red chili powder

1tsp. Cumin powder

2 tsp Garam masala powder

Salt as per taste

2 tsp.sugar

1 tsp ghee

Method:

1. Cut each bananas and one Potato into halves and Boil them in a pressure cooker. Peel them off and mash together to get a soft and smooth dough.

2. To the mashed banana and potato add 2 tsp corn flour, turmeric powder , red chili powder, garam masala, roasted fennel seeds, salt and 1 tsp sugar. Mix thoroughly and make small balls from them. Now Heat oil in a deep bottomed pan and deep fry them until become golden brown in color.

3. Cut one potato lengthwise to make long pieces. Fry them in oil until becomes soft. take it out and keep them aside.

4. Heat oil in a pan and add bay leaves and red chilis. Now add paanch phoron and after few second put ginger paste and crushed green chili. Fry the mixture for sometime.

5.In a bowl mix cumin powder, coriander powder, red chili powder, turmeric powder together with little water in order to get a paste. Now add the masala paste to the pan and fry again until the oil gets separated from it. Add Salt and sugar as per taste . Now add fried potato pieces. and mix them for a couple of minute. Add 3 cups of water and garam masala.

6.Cover the pan with a lid and let it cook for 6 to 8 minutes. Now add Banana koftas and immediately remove from fire and pour in a serving bowl. Add 1 tsp of ghee.

Serve hot with plain steamed rice

Chili Soya

2009-09-11T01:24:00.000-07:00

As we all know 'Chili Chicken'is a popular chinese dish. I tried to make another version specially for veggies who love chinese preparations. I named it as 'Chili Soya' as I have replaced Chicken with Soya chunks. It is having the same taste as that of a chili chicken but it is a veg preparation where using egg is optional. I personally recomend this recipe to all my viewer friend as it is as delicious as it looks.

Ingredients:
100 gms Soy chunks (nuggets)(I have tried with Nutrella brand Soya)
100 gms cornflour
1 egg (Pure veggies can avoid using egg)
2 tsp. ginger garlic paste
Pinch of food color
1 large onion (cut into cubes and separate all the layers)
1 Capsicum (diced)
4 green chilly (choped)
5 Garlic cloves (chopped)
1 tbsp. soya sauce
1 tsp. Chili sauce
1 tsp vinegar
3 tbsp tomato sauce
1/2 tsp pepper powder
1 tsp red chili powder
Salt
Sugar
Spring onion
Oil

Method:
1. Soak Soya nuggets and pressure cook with 1/2 tsp.salt. Squeeze out excess water and keep aside.

2. Mix 1/4 cup corn flour, 1 egg (optional), 1 tsp ginger garlic paste, food color, red chili powder and salt in a bowl with water to make a smooth batter (batter should be thick enough to coat the soya properly without dripping). Now heat oil in deep bottomed pan. Now deep soya chunks in the batter and drop into oil and deep fry those soy balls until it becomes Golden brown in color. Take it out and keep aside.

3. Heat oil in a nonstick flat bottomed pan. Add copped garlic and chopped chili. Now add ginger garlic paste and saute for a minute. Add onion and capsicum and saute again for 3 to 4 minutes.

4.Add soya sauce, chili sauce and vinegar. Stir vigorously and add tomato sauce, pepper powder salt and sugar. Keep on stirring for 3 to 4 minutes. Add soya balls and mix properly with the curry.

5.Mix 1 tbsp of cornflour in 1 cup cold water and pour the mixture in the pan. Add chopped spring onion. Cover with a lid and let it cook for 5 to 6 minute. when the gray become thick take it out and serve in a bowl.

Garnish with chopped spring onion and serve with Noodles or fried rice.

Semai payasam (Vermicelli Kheer)

2009-09-07T22:05:00.000-07:00

Payasam or Payesh is a well known dessert/sweet dish. It can be made for any occasion specially during festivals. Semai Payasam is made with Semolina Vermicelli, milk and dry fruits. It is extremely delicious and easy to cook and take less cooking time as compared to other versions of Kheer.

Ingredients:

250 gms vermicelli (broken)
2 litrs milk
1 cup sugar
40 gms Raisins
50 gms Cashew nut
1 tsp. Ghee
2 Bay leaves
4 cardamom (Coarsely grounded)

Method:

1. Soak raisins in water for at least 2 hours.

2. In a pan add ghee. Now add broken vermicelli and roast until it become golden in colour. Take it out and keep aside.

3. Take a large pan or handi and add milk and boil it. Reduce the flame and add bay leaves. Stir the milk for 8 to 10 minutes so that the volume get reduced to 1/3. Now add 1/2 cup of sugar. Stir well to mix the sugar uniformly.

4. Add roasted vermicelli, soaked raisins and cashew nut. Stir continuously for 6 to 8 minutes. Now turnoff the flame and pour it in a serving bowl. Sprinkle cardamom powder and stir it with a spoon .

Decorated with cashew halves and the payasam is ready to serve.

This post goes for the event "FIL- Milk" conducted by Sanghi of Sanghi's Food Delights

Soya Beans Curry

2009-09-03T07:33:00.000-07:00

'Soya Beans' are considered to be "Food Powerhouse" of nutrients, mainly proteins. It also contains all the essential fatty acids, calcium, magnesium, lecithin, riboflavin, thiamin, fiber, folic acid and iron. So it acts as perfect replacement for meat, fish and dairy products specifically required for the vegans and vegetarians. So if you are looking for a way to get healthy lean protein in your diet, try incorporating some soy protein sources into your diet.

This curry is made specifically keeping in mind all those nutritional benefits of Soya beans.

Ingredients:

1 cup Soya beans

1 large potato (Diced)

1 carrot (diced)

2 bay leaves

2 cinnamon stick

2 clove

2 cardamom

1 tsp cumin

1 Large onion (grated)

1 tbsp. ginger garlic paste

1 tsp. turmeric powder

1 tsp. coriander powder

1 tsp. cumin powder

1 tsp. chili powder

1 tsp garam masala powder

2 tbsp tomato puree/ tomato sauce

Salt

sugar

Chopped coriander

Sprouted Mung

Method:

1. Soak Soy beans overnight. Boil them in a pressure cooker along with little salt. Drain out excess water and keep aside.

2. Heat oil in a pan and fry diced potato pieces until golden brown. Take it out Keep aside. To the remaining oil add bay leaves and whole garam masala (cardamom, cinnamon, clove) and cumin.

When cumin turns black add grated onion and ginger garlic paste. Fry them and add turmeric powder, coriander powder, cumin powder, chili powder and little water. Fry the masala until the oil gets separated from it.

3.Now add fried potato pieces, diced carrot and salt. Saute for 5 to 6 minute with regular stirring. Now add boiled soy beans and stir again.

4. Add tomato puree or tomato sauce and garam masala powder and 1/2 tsp sugar. Stir for sometime and add 1 cup water. Cover it and cook it for another 6 to 8 minute in medium flame.

Garnish with chopped coriander and sprouted mung. Serve with roti , naan or plain rice.

This post goes for "Food for seven stages of life- Pregnancy(Zero hour)" hosted by Sudeshna of "Cook like a Bong" and Radhika Vasanth of "Sourashtra Kitchen". All the best for such a great event.

Entries for Spotlight: Fish Event

2009-08-27T10:18:00.000-07:00

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

2009-08-24T07:44:00.000-07:00

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

2009-08-22T11:23:00.000-07:00

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

2009-08-20T23:30:00.000-07:00

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

Congrats all of you.

Egg Omlette Curry (Dimer Dhokar Dalna)

2009-08-17T04:45:00.000-07:00

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

2009-08-05T03:59:00.000-07:00

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.

Chhole Bhature

2009-07-23T22:05:00.000-07:00

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.

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

Matar Paneer

2009-07-17T03:33:00.000-07:00

Matar Paneer is an extremely popular North Indian dish and is considered as a special side dish among most veggies across India. I tried to prepare it in many different ways so as to get the restaurant-style taste and guess what, this time I succeeded to create something much better.

Ingredients:

2 cups fresh Green Peas(matar)(or you can use dried green peas by soaking it overnight).
1 cup Paneer (cottage cheese) cubes
1 Large Onion (grated)
1 tbsp. Ginger garlic paste
2 Slitted green chili
2 tbsp tomato puree/tomato sauce.
2 cinnamon sticks
2 to 3 cardamom
2 to 3 clove
2 Bay leaves
1/2 tsp. Cumin seeds
1 tsp.turmeric power
1 tsp Red chili powder
1 tsp. Coriander powder
1 tsp. Garam masala powder
1 tsp Sugar
Salt (as per taste)
Coriander leaves (finely chopped))

Method:
1 Cut the paneer into cubes. Heat oil in a pan any fry the paneer until becomes soft and light golden color. Remove from heat and keep aside.
2. Boil the green peas in a cup of water adding a pinch of salt and sugar.
3.Heat oil in a large pan. Add bay leaves, whole garam masala (cardamom, cinnamon, clove)and cumin seeds. Now add grated onion.Saute until the onion becomes golden brown. Add ginger garlic paste,green chilies, turmeric powder, red chili powder, coriander powder and little water. Fry the masala for sometime until oil get separated from it. Now add salt Sugar and tomato puree/ sauce and finally boiled peas. Stir continuously and cook for 5 to 6 minutes.
4. Finally add paneer pieces and 1/2 cup water.Add garam masala and cook for another 5 minutes and then allow it to simmer for about 8 minutes. when the curry becomes semi dry remove it from heat. Garnish it with chopped coriander leaves.

Serve hot with Chappathis, naan, pooris or with plain rice