Wednesday 4 May 2016
Keema Aloo Aur Bhindi ki Sukhi Sabji (Potatoes and Okra with Keema)
Sunday 1 May 2016
Maqluba
It is a traditional dish of Jordan and Palestine. The dish includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served, hence the name maqluba, which translates literally as "upside-down".When the casserole is inverted, the top is bright red colour from the tomatoes and rest covered with other vegetables. It is usually served with either Yogurt or simple Arabic salad...
Today I have made Veg Maqluba..and have adapted the recipe as per the availability of the ingredients in my kitchen...
Ingredients
1 1/2 cups Basmati Rice washed and soaked for 30 minutes
2 big size Potatoes peeled and cut into thick rounds
2 Eggplants cut into thick round
1 Cauliflower cut into medium florets
3 Tomatoes cut into thick rounds
1 Onion chopped
2 Garlic Clove chopped
1 tsp Turmeric powder
1 tsp Cumin powder
1 1/2 tbsp Baharat powder
1/2 tsp Pepper powder
1/2 tsp Allspice powder
Or
***1/2 tsp Cloves powder
1/2 tsp Cinnamon powder
1/4 tsp Nutmeg powder***
2 Bay Leaves
Salt to taste
4 1/2 cups of Vegetable stock or water
2 tbsp Oil
Oil to fry the Vegetables
1 tbsp Butter, melted
1 tbsp Almond and Pistachio flakes
Few Raisins and dry Berries for garnishing
Heat 1 tablespoon of oil in a pot, add bay leaves, onions and garlic, stir for 2 minutes. Add salt, pepper, turmeric powder, cumin powder, allspices powder and baharat powder. Add 4 1/2 cups vegetable stock and let simmer for 10 minutes. Keep it aside.
Take another pan, heat the oil for frying. Add the eggplant slices and fry it from both sides until golden brown. Take it out and on an absorbent paper, keep it aside. Fry the cauliflower florets and keep it aside. Fry the potatoes and keep it aside.
Take a heavy bottom pot. Grease it with butter. Arrange the tomato, eggplant, potatoes and cauliflower in layers. Pour 1/2 the stock, add the rice and then pour the remaining stock. Cover it and cook it on a low flame. Till the rice is cooked. Let it cool a bit, then carefully flip it up-side down on a serving platter. Garnish it with raisins, berries, almond and pistachio flakes. Serve hot with fresh yogurt or Arabic salad.
Ingredients
1 tbsp Coriander seeds
2 tbsp Cumin seeds
2 tbsp Pepper Corns
1 tbsp Cloves
2 to 3 sticks of Cinnamon
4 Cardomom
2 tbsp paprika / chill powder
1 small Nutmeg Method
Blend all the above spices in a blender. Store it in a dry glass container.
Cheesy Herb Balls
Friday 29 April 2016
Chicken Massaman Curry...
Massaman or Matsaman is not a native Thai word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman curry". According to Thai food expert David Thompson, as well as Thai journalist and scholar Santi Sawetwimon, the dish originated in 17th century Central Thailand at the cosmopolitan court of Ayutthaya, through the Persianmerchant Sheik Ahmad Qomi from whom the Thai noble family of Bunnag descends. Other theories contend that massaman is a southern Thai dish, influenced by Malay and Indian cuisine, or that its name is derived from the Malay word masam, which means "sour". The curry is extolled in a poem from the end of the 18th century, attributed to Prince Itsarasunthon of Siam, the later King Rama II (1767-1824). It is dedicated to a lady who is believed to be Princess Bunrot, the later Queen Sri Suriyendra, wife of King Rama II. The second stanza of the poem reads.....
The flavors of the massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai curries. Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace would, in the 17th century, have been brought to Thailand from the Malay Archipelago and South Asia by foreigners, a trade originally dominated by Muslim traders from the Middle East, Indian subcontinent and from the archipelago itself, but increasingly threatened by the Portuguese, the Dutch and French East India Company.These are combined with local produce such as dried chili peppers, cilantro (coriander) seeds, lemongrass, galangal/ ginger, white pepper, shrimp paste, shallots and garlic to make the massaman curry paste. Massaman curry paste is first cooked with coconut milk, before adding in the other ingredients. Massaman is usually eaten with rice, in a meal together with other dishes. There are also traditional versions using oranges, orange juice, or pineapple juice as additional ingredients.
Ingredients
4 Dried Chillies
1 small Onion sliced
6 Garlic cloves
1 small piece Ginger
1 Lemongrass stalks sliced
1/2 tsp Cumin seeds
1 tsp Coriander seeds
2 tbsp Dry Peanuts
2 Cardomom
2 Cloves
4 Pepper corns
1 small Cinnamon stick
1/4 tsp Turmeric powder
2 Pinch Nutmeg powder
1/2 tsp Shrimp paste
1/4 tsp Salt
1/2 tsp Oil Method
Take a pan, add oil. Add chillies, garlic, lemongrass,onions and ginger. Sauté it for 2 minutes. Remove it and keep it aside. In the same pan add cardamom, cloves, cinnamon, coriander, cumin and peanuts. Sauté it for 2 minutes, let cool. Mix in all the remaining ingredients and grind it in to a smooth paste.
Ingredients
500 grams Chicken pieces
2 medium size Potatoes, peeled and cubed
1 Onion sliced
6 tbsp Massaman curry paste
1 tetra pack Coconut milk
1/4 cup Chicken stock
1 tsp Fish Sauce
1/2 tsp Tamarind paste
2 tbsp Roasted Peanuts
Salt to taste
1/2 tsp Sugar
1 tbsp Coriander leaves
2 tbsp Oil Method
Heat oil in a pot. Add the chicken and cook until golden brown. Remove the chicken from the pot and keep it aside. Add the potatoes in the same pot and cook until brown. Remove from the pot and keep it aside. Add the onions. Cook the onions for a few minutes, until they begin to brown, and take it out and keep it aside. Add the Massaman curry paste and the coconut milk. Stir it for 5 minutes on a low flame. Add the chicken stock, fish sauce, chicken, potatoes and onions and bring it to a boil on medium flame. Reduce the flame, cover and cook until the chicken is tender and the potatoes are cooked, stirring it occasionally. Add the tamarind paste, salt, sugar and the peanuts. Stir in well. Sprinkle the chopped coriander leaves. Serve with hot rice.
Thursday 21 April 2016
Ruhi Maccher Aloo diye Jhol / Light Gravy with Ruhu Fish and Potato
Tuesday 19 April 2016
Cauliflower Kootu
Wednesday 9 March 2016
Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....
Monday 7 March 2016
Sabudana Tikki and Aloo ki kheer
Saturday 5 March 2016
Pudina Aloo Namkeen Sev
Thursday 3 March 2016
Shindi Kadhi served with Alu Tuk
Shindi Kadhi served with Alu Tuk
Brought up in Chembur from childhood, my husband has many Shindi friends. So when I got married and I also stayed in Chembur for 9 years after marriage, I made friends with his friend's family. As neighbours since we use to meet them daily, I learnt few Sindhi dishes from them. One of my family favourite is Sindhi Kadhi and Aloo Tuk served with hot steaming rice.
Ingredients
Mix Vegetables
12 Okras slit into 2 vertically
1/4 cup Carrots cut into cubes
1 small Potato cut into cube
1/4 cup Brinjal cut into cubes
1 Drumstick cut into 1 inch pieces
2 Big Tomatoes made into purée
Few Curry leaves
2 Green chillies cut into pieces
1 tbsp Ginger minced
3 tbsp Gram flour
1/4 tsp Fenugreek seeds
1/4 tsp Cumin seeds
1/4 tsp Coriander seeds
1/4 tsp Asafoetida powder
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Tamarind paste
2 tbsp Oil
1 tbsp Oil to fry the Okras
Few Coriander leaves chopped
Method
Take a pot and add 1 tbsp oil. Stir fry the okras till cooked. Keep it aside. Heat rest of the oil in the pot, add fenugreek seed, cumin seeds, and coriander seeds. Let the seeds crackle, then add ginger, curry leaves, chillies and asafoetida and stir for few seconds. Add the gram flour and roast it stirring it continuously till it has become golden brown in colour. Add tomato puree and about 1 liter of water, stirring it continuously to avoid forming lumps. Let it cook on low flame for 15 minutes. Add all the hard vegetables and let it cook till the vegetables are almost done. Add the brinjals and okras. Add the salt, turmeric power, chilli powder and coriander powder. Let it simmer until the vegetables are tender. Add the tamarind paste and let it simmer for another 5 minutes over medium low heat. Garnish with coriander leaves. Serve hot. Sindhi kadhi taste great with hot steaming Rice and Aloo tuk.
Aloo Tuk
Ingredients
4 big Potatoes peeled and cut into rounds
Oil for deep frying
Method
Heat oil in a wok. Put in the potato rounds, fry the potatoes till light brown in colour. Remove the fried potatoes and drain the excess oil. Keep it aside to cool a bit. Take the potatoes one at a time and flatten the potatoes. Just before serving, reheat the oil and re-fry the potatoes to golden brown in colour. Drain excess oil on an absorbent paper.
For Seasoning
Ingredients
Fried Potatoes
Salt to taste
1 tsp Red chilli powder
1 tsp Dry Mango powder
1 tsp Cumin powder
Method
Mix all the above ingredients together and sprinkle the seasoning properly on the Aloo Tuk and toss it.
Monday 8 February 2016
Khatte Aloo
Khatte Aloo
Ingredients
1/2 kg Baby Potatoes boiled and peeled
1 cup Curd
1 tsp Ginger and Green chilli paste
Salt to taste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Fennel powder
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Dry Mango powder
1/2 tsp Garam Masala powder
Oil to fry
For Seasoning
1/2 tsp Fennel seeds
1 Red Dry Chilli broken into pieces
Pinch of Asafoetida
Few coriander leaves chopped for garnishing
Method
Take a wok, add oil to fry the potatoes. Let it heat, fry the potatoes till light brown in colour. Keep the potatoes on an absorbent paper to drain out the oil. In a mixing bowl add the potatoes, curd, ginger - chilli paste, salt and rest of the spices. Mix it. Keep it aside for 30 minutes. Take a fresh wok, add 2 tbsp oil, add the seasoning, let it saute for a minute. Add the potatoes, stir, cover and cook till the oil starts to leave the spices. Garnish with coriander leaves, serve hot.
Tuesday 2 February 2016
Aloor Chop / Potato Fritters Bengali Style
Wednesday 27 January 2016
PiyajKoli
PiyajKoli
Piyajkoli in Bengali, are the stem of the Onion buds, it is a winter veggie and a delicacy of Bengal. It is very surprising that Onions are grown in Maharashtra, but these onion buds are not known and seen much in the markets of Mumbai. It is one of my most favorite vegetable and I wait for it eagerly. Very simple to cook and extremely delectable.
I am sharing 2 very easy recipes with Piyajkoli / Onion buds.
Piyajkoli Bhaja / Stem of the Onion Buds stirred fried with potatoes...
Ingredients
2 bunch of Onion buds cut into 1 inch size pieces
2 Potatoes, peeled and cut into long stripes
2 Green chillies slit
1/4 tsp Nigella seeds / Kalonji
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil
Method:
Take a wok and heat oil to smoking point and add green chilli and nigella seeds. Let it crackle. Add the potatoes. Saute it for a minute. Sprinkle some salt, stir fry and cook potatoes until they are half done. Add the stem of onion buds, turmeric powder.
Stir occasionally in between and cook on medium high flame till done. Serve with hot dal and rice.
P.S. Small size Prawns can be added to the stir fry...
Aloo ar Piyajkoli Diye Macher Jhol / Fish gravy cooked with Potatoes and Onion buds Stem....
For Marinating and frying the Fish
Ingredients
6 pieces of any Fish like Tangra (Cat Fish) or Rani (Red Mullets) or Barramundi (Bhetki) or any medium size fish...
1/2 tsp Turmeric powder
Salt to taste
Mustard Oil to fry the fish
Method
Marinate the fish with salt and turmeric powder and keep it for 15 minutes. Heat oil in a wok. Fry the fish till brown on both the sides.
For the Gravy
Ingredients
Fried Fish
2 Big size Potatoes cut into wedges
1 Bunch bunch of Onion buds cut into 1 inch size pieces
1 large Tomato sliced
2 Green Chillies slit
2 Green Chillies paste
1 tsp Ginger paste
1/2 tsp Panch Phoran
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil
Method
Heat mustard oil in a pan till smoking hot. Add the Panch Phoran and the slit green chillies, let the Panch Phoran crackle. Add the potatoes, saute and cook for 2 minutes, add the tomato, ginger, chilli paste, salt and turmeric powder. Stir and cook for 3 minutes on medium high flame. Add 2 cups of water, half cook the potatoes. Add the stem of the onion buds. Cover and let it simmer till the potatoes are almost done. Add the fish.. Cover and cook on medium heat till the fish is done and the potatoes are cooked. Serve with hot rice.
P.S. Brinjals can also be added to the gravy if wanted..
Saturday 17 October 2015
Aloo Begun diye Ilish Marcher Jhol Hilsa with Brinjal and Potatoes
Hilsa with Brinjal and Potatoes
Ingredients
6 pieces of Hilsa
2 Potatoes cut into thick strips
2 Brinjal cut into strips
1 Tomato cut into strips
4 Green Chillies slit
1 small pieces Ginger
1 tbsp Mustard paste
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Cumin powder
1/2 tsp Chilli powder
1/2 tsp Panch Phoren
1 Bay Leaf
Mustard Oil for fry
Coriander leaves for garnishing
Method
Marinate the fish with salt and turmeric powder, let it rest for 15 minutes. Heat the oil. Fry the fish in mustard oil till brown on both the sides. Keep it aside. Remove the excess oil from the wok. Add Panch Phoren, bay leaf and green chillies, let the Panch phoren crackle. Add the vegetables, sauté it for 2 minutes. Add mustard paste, salt, turmeric powder, chilli powder, and cumin powder. Stir and cook for 2 minutes more. Add 2 to 3 cups of water as per the gravy required. Cover and boil till the vegetables are tender. Add the fish and cook for 2 minutes. Add coriander leaves for garnishing. Serve hot with rice.
Friday 31 July 2015
Aloo Tikki Chaat
For the Aloo Tikki
Ingredients
2 potatoes boiled and mashed
1 /2 tsp Aam chur powder
1/2 tsp black salt
1 green chilli chopped
1 tsp coriander chopped
1/4 tsp red chilli powder
Oil for shallow fry
Method
Mix all the above ingredients except the oil. Take one small ball and flatten it . Make rest of the Tikkis in the similar manner. Shallow fry the Tikkis. Keep it aside
2 cups curd
1/4 cup milk
1/2 tsp black salt
2 tsp sugar
Method
Add milk to the curd and beat the curd. Add black salt and sugar. Beat it well.
Ingredients
Aloo Tikkis
1 tbsp Mithi imli chutney
1 tbsp Green chutney
Chilli powder for sprinkling
Roasted cumin power for sprinkling
1 tbsp sev
Coriander leaves for garnishing
Method
Take 2 Aloo Tikkis.... Add 2 tbsp curd on the Tikkis. Add green chutney and Mithi imli chutney. Sprinkle roasted cumin powder and chilli powder. Garnish with sev and coriander leaves....