Wednesday, 29 November 2017

Instant Fresh Turmeric and Ginger Pickle....

Turmeric is a root that can be found in the market through out the year, but the fresh ones are seen in winter. It is easy to grow in a container or a pot. It has many medicinal properties like anti-inflammatory, anti-fungal, and it’s antibacterial. It’s used for internal health related issues as well as applying on cuts and bruises.
In India we grind the dried turmeric roots into powder and use it in our daily cooking. We also add turmeric into a glass of milk and drink it. My father when he was alive, always wanted a piece of fresh turmeric with his meal... 
Recently my friend Rachana had had got fresh turmeric and ginger pickle with the paratha and I just fell in love with it... I got inspired to make this delicious pickle. 
Here is my version of the pickle...

To make the Spice powder
15 Guntur Chillies
1/2 tsp Fennel seeds
1 tbsp Coriander seeds
Add the red chillies, coriander seeds and fennel seeds in a grinder. Grind the ingredients into a fine powder. 

To make the Pickle
250 grams Fresh Turmeric peeled and grated
200 grams Mango Ginger peeled and grated
100 grams Ginger peeled and grated
Spice Powder
Salt to taste
Juice of 3 Limes 
2 tbsp Split Mustard seeds
1 tsp Split Fenugreek seeds
1/2 tsp Mustard seeds
1/4 tsp Asafetida
100 ml Sesame Oil
Roast the split fenugreek seeds and split mustard seeds on a low flame for few seconds. Remove them from the flame and let it cool. Mix the split mustard and fenugreek with the spice powder.
Take the oil and heat it up. Once the oil is hot, lower the temperature of the flame. Add the mustard seeds and let it crackle. Add the asafetida and ginger. Stir and cook for a minute. Now add the grated mango ginger and fresh turmeric. Stir and cook for 3 to 4 minutes. Add the spice powder and salt. Stir it together for a minute. Add the lime juice. Stir it well for few seconds. Switch off the flame. Cool the pickle and store it in a dry container. This pickle can stay for 6 months in the fridge. Enjoy the pickle with paratha or curd rice. 

Tuesday, 21 November 2017

Phulkopir Singara

Singara in Bengal is different from Samosa which is made in other parts of India because of the stuffing and the spice powder that is used. Phulkopir singara is best to make during winters as cauliflower is easily available in the market.  
To make the singara crispy, the  moyen / amount of ghee or oil has to be proper and mixed well with the flour.  Instead of cashews you can also fried peanuts and add it to the stuffing. 
While frying the singara the temperature of the oil has to be low to get uniform golden colour and crispness. Serve the singara with tetuler / tamarind chutney. 

For the Stuffing 
1 large size Potato cut into medium size cubes 
1 cup Cauliflower cut into small  florets 
1/2 cup Green Peas 
2 Green Chillies chopped 
1 tsp Ginger minced 
1 tbsp Raisins 
1/2 tsp Cumin seeds 
2 Bay Leaves 
1 tbsp broken Cashew nuts
1/2 tsp Turmeric powder 
1 tsp Sugar 
Salt to taste
2 1/2 tsp Bhaja masala (Dry roast 1 tsp Cumin, 1 1/2 tsp Coriander seeds and 1 Dry red chilli. Cool it and grind it into fine powder)
1tbsp Ghee
Take 2 cups of water in a pot. Add potatoe, cauliflower, peas and salt. Boil it till the vegetables are cooked. Drain the vegetables and keep it aside. Heat Ghee in a pan. Add cumin seeds and bay leaves. Let the Cumin seed crackle. Add the cashews, stir an sauté till the cashews are brown in colour. Add the green chillies and ginger. Stir for a minute. Add the vegetables, raisins, salt, sugar and turmeric
powder. Stir and cook for a minute. Add the bhaja masala. Stir and mash some of the vegetables. Switch of the flame and transfer it into a bowl. 

For the Dough and Singara
1 1/2 cup All Purpose Flour 
Salt to taste 
1/4 tsp Soda bicarbonate
1 1/2 tbsp Ghee
Oil to fry 

Add salt and soda bicarbonate into the flour. Mix it. Add 1 tbsp ghee. Mix the flour well using your finger tips. Add little water at a time and knead the flour into a hard dough. Add 1/2 tsp ghee and knead it well. Keep the dough in a bowl, cover and let it rest for 15 minutes. Take a lime size ball. Roll the dough into a ball. Flatten the ball on the rolling board. Apply little ghee on the dough and roll the dough into a round disc. Cut the disc into halves. Take one part of the cut disc. Fold the straight edges to make a cone. Fill 3/4th of the cone with the stuffing. Seal the opposite ends of the opening by pressing with your finger. Repeat the same process till you make all the singara. Take oil in a wok. Heat the oil on a low heat. Add the singara and fry on a low heat till it is uniformly golden brown from all sides. Remove it on a paper towel. Serve it hot with tetuler / tamarind chutney. 

Monday, 6 November 2017

Manji Pulimuchi

Pulimuchi is a sour and spicy Mangaloren Style masala gravy dish cooked with fish or chicken.
The gravy can be dry or semi dry as per one’s choice. This is a finger licking dish that can be served with Rice or Neer dosa.
Here I have used Pomfrets.

For the Masala Paste
20 or more Red Guntur Chillies as per the spiciness required - Soaked in water for 30 minutes
2 Onions chopped
16 Garlic Cloves peeled
1 small Ginger chopped
1 Green Chilli
1 1/2 tsp Tamarind Paste
10 Pepper Corn
1 tsp Cumin seeds
1 tsp Coriander seeds
Salt to taste

Grind the cumin, coriander and pepper till it is in powder form. Grind the onion, ginger, garlic, green chilli and 1/2 of the red chilli along the powder into a fine paste. Add the remaining red chillies, tamarind, salt and little water and grind the all ingredients together into a thick fine paste.

For the Pomfret Masala Gravy
4 medium size Pomfret marinated with Turmeric and Salt for 15 minutes
Few Curry Leaves
Masala Paste
1/2 cup Coconut Oil

Take a flat pan. Add the oil and heat it. Add the masala paste, stir fry it for 2 minutes. Add the curry leaves. Continue to stir fry for another minute. Spread the masala on the pan. Place the pomfrets in the masala. Apply some of the masala on the top part of the pomfret too. Cover and let it cook for 5 minutes on a low flame. Remove the lid. Turn the pomfrets. Cover and cook the pomfrets father till the oil from the masala releases and the pomfrets are done. Serve the Pomfrets with Neer Dosa.

For the Neer Dosa Recipe click on the link given below....

Neer Dosa

Neer dosa literally meaning water dosa in Tulu. This dosa is prepared from rice. Neer dosa is a delicacy from Tulu Nadu region and a part of Mangalorean cuisine. This can be had for breakfast, lunch or dinner. It is served with Chutney or any gravy dish. 

1 1/2 cup Raw Idli Rice 
1/2 cup Fresh or Desiccated Coconut
Salt to taste

Soak the rice at least for 2 hours. Grind the rice along with coconut and 1 cup water into a smooth batter. Do not add excess water while grinding. 
Transfer the batter from the grinder into a bowl. Now add 2 cups of water and salt into the batter. The batter should be watery. Add more water if required. Take a skillet or pan. Spread some water over the pan, the water should sizzle and then pour a ladle full of batter over the hot pan. Rotate the pan and spread the batter. Cover the dosa with a lid and allow to cook on medium flame. Fold the dosa into a triangular shape. Serve the Neer dosa with chutney or any curry or fried dish. 

Friday, 3 November 2017

Phulkopir Roast

As winter approaches there are varieties of winter vegetables that comes in the market. Phulkopi / Cauliflower is one of  the winter vegetable that is one of my favorite. This vegetable is used to make various dishes. Phulkopir Roast is one of the vegetarian dish made with Cauliflower, as the name says it all.  This is an old Bengali dish made during occasions. Many of the restaurants in Kolkata serves this dish during Durga Puja. This is a very simple dish made without any garlic and onions. It can be served with rice or paratha or rotis. 

For the Masala Paste
1 tbsp Raisin soaked in 3 tbsp water
1 inch Ginger chopped
2 Green Chillies
1 tsp Coriander seeds
3/4 tsp Cumin seeds
3/4 tsp Kashmiri Chilli Powder
Add all the above ingredients in a grinder and add little more water. Grind all the ingredients into a fine paste. 

For the Cauliflower Roast
500 grams Cauliflower cut into medium size florets
Masala paste
Salt to taste
1 tsp Sugar 
2 Bay Leaves 
1/2 tsp Bengali Garam Masala (2 Cardomoms, 3 Cloves and 1 small stick Cinnamon ground into powder)
1/4 cup Curd
1/4 cup Mustard Oil
1 tbsp Ghee 

Take 1 liter water in a wok. When the water becomes hot, add 1 tsp salt and let it bubble. Switch of the flame. Add the Cauliflower and let it stand for 15 minutes. Drain the water out. Add mustard oil in the wok. Let it heat. Add the cauliflower and fry it till it’s colour changes. Remove the cauliflower from the oil. In the same oil add the bay leaves. Add the masala  paste and on a medium low flame, sauté the paste till the oil begins to separate from the paste. Add the curd and continue to cook. Add the sugar. Cook for 2 minutes. Add the cauliflower. Stir and cook for another 2 minutes. Add 1/4 cup water, cover and cook the cauliflower till done. Keep stirring it occasionally. Add little water and salt in between as the cauliflower takes time to cook. Once done add garam masala and ghee. Serve hot with rice or roti.