Tuesday, 11 July 2017

Lasuni Palak Pav...


Baking bread at home is a more healthier option rather than buying it from the store. All of us are regularly kneading dough at home everyday to make rotis, chappaties or Paratha. But when it come to making bread with yeast we are a bit sceptical about it. Believe me, it's a very easy task. Only thing you have to keep in mind is that you have to give the dough time to rise. Proofing is very important. 
To make it more nutritious, you can add grated or chopped vegetables while kneading the dough. You can add spices as per your choice to make it more flavorful. Serve it as snacks or eat it during breakfast with chai - maska or enjoy it with any side dish like egg omelette, keema or vegetables. 


Ingredients 
500 grams All Purpose Flour 
1 small bowl of Spinach 
4 Garlic Cloves 
2  Pickled Tomatoes or 2 Sun dried Tomatoes 
1 tsp Pickled Red Chilli slices or Red Fresh Chillies 
11 grams Dry Active Yeast 
10 grams Sugar
5 grams + 1/4 tsp Salt
240 ml of Water
50 ml Oil

Method
Chop the garlic, spinach, Tomato and chillies. Take a pan, add 1 tbsp oil. Heat it. Add the garlic, sauté it for few seconds. Add the spinach, pickled tomatoes, chillies and salt. Stir and sauté till the water from the spinach has dried up. 

Take 1/4 cup lukewarm water, add sugar and yeast. Stir it and let it rise. Add the rest of the salt to the flour and mix it. Add the yeast water and the remaining water to the flour. Add the spinach mix and start to knead it. After 5 minutes, add 1 tbsp of oil and knead for another 5 minutes. Add another 1/2 tsp of oil to the dough. Cover the dough and keep it to rise double in size.

Apply oil on the palm, punch the dough and knead the dough on a flat surface for 2 minutes. Divide the dough into equal  portions depending upon the size you want. I weigh the dough as it will be of the same size. Take a rectangular baking tray. Grease it with oil. Roll the dough and place it on the baking tray. The dough should be touching each other. Apply oil on your fingers and gently flatten the dough from top. Cover the dough and let it rise double in size. Spray water on the dough. Bake at 190 degrees celsius for 20 minutes or till brown in colour. Remove it from the oven. Brush the pav with butter. Let it cool completely before eating it. 


Monday, 3 July 2017

Shami Kabab...


Shami kebabs are popularly eaten as snack or appetizer throughout India, Bangladesh and Pakistan. It is made from beef, chicken or lamb. It is made by boiling the meat,dal, whole spices, onion, ginger and garlic, salt and turmeric powder till the meat has cooked. Then it is ground into a smooth paste. Coriander leaves, mint leaves and green chillies are added to the paste. It's given a shape of a patti and it's shallow fried in oil. 
It's garnished with onion,lime and mint leaves. It is served with green chutney made out of coriander and mint leaves.

Ingredients
250 grams boneless Mutton pieces
1/4 cup Split Bengal Grams / Chana dal soaked for an hour
1 Onion chopped
4 to 6 Garlic cloves
1 small piece of Ginger
2 to 3 or more Green Chillies chopped as per requirement 
2 tbsp Mint Leaves chopped
2 tbsp Coriander Leaves chopped
1 Black Cardomom
1 Green Cardomom
2 Cloves
1 small piece of Cinnamon
6 to 8 Pepper corn 
1/2 tsp Cumin seeds
1/2 tsp Coriander seeds
1/2 tsp Turmeric powder
Salt to taste
1 Egg
Oil for Frying
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Method
Take a pressure cooker, add the mutton pieces, chana dal, onions, garlic, ginger, coriander seeds, cumin seeds, cinnamon, black cardomom, green cardomom, Cloves, pepper, salt, turmeric powder and 1 1/2 cup water into the pressure cooker. Close the lid and let it whistle 4 times or till the mutton has cooked. Let the pressure release, open the cooker and if any water is remaining, dry it up. Let it cool down completely. Then add the meat and the dal into a food processor, add egg and blend it until it turns into a smooth paste. Add the coriander leaves, mint leaves  and green chillies. Add salt and chillies if required. Blend it once more. Take a tray, grease the tray with oil. Apply oil on your palm. Take a lime size ball from the mixture. Roll it and flatten it a bit. Place it on the tray. Keep it in the refrigerator for 15 minutes. Take a fry pan. Add oil. Shallow fry the kababs very gently till golden brown on both the sides. Remove them on a paper towel. Serve them hot with green chutney, onions, lime and mint leaves.

Saturday, 1 July 2017

Achari Machli Bhappa...


This is a fish preparation, very easy to make, spicy and scrumptious. You can serve this dish as a starter or have it as a side dish with hot steaming rice. The fish is marinated in fresh homemade achari masala. We all have left over oil from the pickle, and we discard them, but I use it up in creating other dishes, so here I have used achari oil from the pickle which gives extra punch to the dish. 

Ingredients
1 medium size around 500 grams whole Fish - Indian Salmon / Rawas,  Barramundi / Bhetki or Snapper / Rani Machli
2 tbsp Garlic and Green Chilli paste (4 Garlic and 3 Green Chillies)
6 Garlic cloves crushed
Juice of 1 Lime
1 small Tomato for Garnishing
Few Coriander Leaves chopped
1/2 tsp Mustard seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
1/2 tsp Fennel seeds
1/2 tsp Carom seeds
1/4 tsp Fenugreek seeds
6 Red Chillies
1 1/2 tsp  Turmeric powder
Salt to taste
2 tbsp Pickle Oil


 

Method
Clean the fish well, the fish has to remain in 1 piece. Give 3 slits on the fish. Keep the fish on a foil paper. Apply salt and 1tsp turmeric powder on the fish and keep it aside for 10 minutes. Meanwhile add mustard seeds, coriander seed, cumin seeds, fennel seeds, carom seeds, fenugreek seeds 1/2 tsp turmeric powder and 4 red chillies into a grinder and grind the seeds into a powder. That makes our achari powder. In a small mixing bowl add the achari powder, lime juice, garlic - chilli paste and oil, mix it and let it stand for 5 minutes, apply the achari paste properly all over the fish, push the crushed garlic into the cuts of the fish and add 2 dry chillies. Cover the fish with the foil paper. Leave it to marinate for 30 minutes to an hour. Steam the fish in a preheated oven for 20 minutes at 200 degrees celsius or you can steam it in a steamer till the fish is cooked. Garnish it with coriander leaves and tomato. Serve it hot.

Wednesday, 28 June 2017

Dhuska

Since it's raining continuously here for last 2 days, I was craving for something fried, but at the same time, lazy me wanted to be a couch potato. So here is a simple recipe to satisfy my soul....
It's a traditional dish of Jharkhand. It's made during festivals and can be had for breakfast and snacks. It's a fried savoury pancake. Easy to make with few ingredients. Rice and lentils are soaked in water and made into a smooth batter with garlic and ginger.  Cumin seeds, chopped chillies, green peas, coriander leaves, salt and turmeric powder are added to the batter and it is deep fried. It's serve with ghugni or aloo rassa. 


Ingredients
1 cup Rice 
1/2 cup Split Black Gram / Urid dal 
1/4 cup Split Bengal Gram / Chana dal
2 tbsp Green Peas
2 Green Chillies chopped 
1 tbsp Coriander Leaves Chopped 
2 to 3 Garlic cloves 
1 small piece of Ginger 
Salt to taste
1/2 tsp Turmeric powder 
1/4 tsp Cumin seeds
Oil to fry 

Method 
Wash and soak the rice and the lentils separately for 6 hours or overnight. Grind the rice and the lentils along with the garlic and ginger in a grinder into a smooth batter. The batter should be of dropping consistency. Add the salt, turmeric powder, cumin seeds, peas, chopped chillies and coriander leaves. Mix the batter, let is stand for 10 minutes. Heat oil in a wok, add a ladle of batter and fry it till golden brown on both the sides. Serve it hot with Aloo Rassa..

Aloo Rassa...

Aloo Rassa


This is a Potato Curry recipe. This dish can be eaten with chapatis, rotis, parathas or pooris. It can be had during breakfast or main course. 
Ingredients 
4 medium size Potatoes boiled and crumbled
1 large tomato chopped
1/2 tsp Ginger paste
¼ tsp Fenugreek seeds 
Salt to taste
¼ tsp Turmeric powder 
½ tsp Red chilli powder
1/2 tsp  Cumin powder 
1 tsp Coriander powder 
1 tsp Fennel powder 
1/2 tsp Dried Mango powder 
1/2 tsp Garam masala powder 
Pinch of Asafoetida
1 tsps Oil

Method 
Take a wok, add oil. Add the fenugreek seeds, sauté for few seconds. Add coriander powder, cumin powder, fennel powder, red chili powder, turmeric powder and asafoetida. On a low flame stir for few seconds. Add the ginger paste and tomatoes. Sauté it till the tomatoes become mushy. Add the potatoes, salt, garam masala powder and dried mango powder. Stir and add a cup of water. Stir and and let the curry simmer for 10 minutes. Once the curry thickens add Coriander leaves. Serve it hot with pooris or paratha.