Wednesday 11 May 2022
Shahi Murg Korma
Thursday 28 April 2022
Fish Tikki
Fish Tikki -
One of the easy recipes for starters or snacks - enjoy with Chutney - Sauce or Salad
Any boneless fish will do like ravas, basa, tuna or ghol fish
Ingredients
300 grams Fish fillets
1 big size Potato boiled and mashed
1 Egg
2 Garlic cloves
1 small piece of Ginger
1 or 2 Green Chillies
1 tbsp Coriander leaves
1 tsp Lemon juice
Salt to taste
1/2 tsp Cumin powder
1/4 cup All Purpose flour
Oil for shallow frying
Method
Add the fish, potato, garlic, ginger, chillies, lemon juice, coriander leaves, cumin powder, salt and egg in a chopper, mix and blend it well. Remove the mixture in a bowl, mix it well into a soft dough… take lemon size portion of the mixture and shape them in to a tikki. Lightly coat the fish tikki with the flour.. Dust the excess flour and keep the tikkis in the fridge for 15 minutes. Take a pan, pour oil, after the oil is hot, reduce the flame and shallow fry the tikkis until golden brown in colour. Serve the fish tikkis with the sauce or chutney of your choice.
Thursday 21 April 2022
Badami Tandoori Cauliflower and Sweet Potato with Beetroot Chutney
One of the dish at Fisherman’s Wharf was Badami Broccoli with Beetroot Chutney and Green Chutney… we loved it….
Coming back home… wanted to try and make my version of the dish…
I didn’t have broccoli at home.. hence used cauliflower and sweet potatoes… it’s healthy as no oil has been used…and the cheese can be skipped.
The Beetroot Chutney is also so very delicious… super easy to make… this Chutney can be served with any fried dish or eaten as a spread on bread… it’s a vegetarian dish…
For the Badami Tandoori Cauliflower and Sweet Potatoes
Ingredients
1 medium size Cauliflower cut into medium size florets
2 to 3 medium size Sweet Potatoes peeled and cut into medium size cubes
2 Green Chillies
5 to 6 Garlic cloves
1 small piece of Ginger
2 Cheese cubes
Salt to taste
1/4 tsp Cardamom powder
1/4 tsp Pepper powder
1/2 cup Almonds soaked and peeled
1/2 cup Curd
1/2 cup whole milk
Method
Par boil the cauliflower and sweet potatoes together with little salt.. once done, strain the water out from the vegetables. Take a grinder, add almonds, curd, milk, 1 cheese cube, green chillies, garlic, ginger, salt to taste, pepper and cardamom powder. Grind all the ingredients together. Once done add the paste to the parboiled vegetables. Keep it aside for an hour. Grate the remaining cheese over the vegetables. Bake at 180 degrees celsius for 20 minutes in a preheated oven.
Beetroot Chutney
Ingredients
2 Medium size Beetroot boiled
2 Garlic cloves
2 Green Chillies
1 tsp Tamarind pulp
Salt to taste
1/2 tsp Sugar
Method
Take a grinder, add the boiled beetroot, tamarind pulp, garlic, chillies, sugar and salt. Grind all the ingredients together. The Chutney is ready..
Tuesday 29 March 2022
Mushrooms and Prawns Stuffed Long Buns
When we do anything with love, it happy us….
Even though I am unable to bake frequently … but when ever I bake, this gives me immense happiness…
Had some mushrooms in the fridge.. hence used them in this recipe… but any type of stuffing can be used.
Here is my recipe -
For the Stuffing
Ingredients
1 packet of mushrooms sliced
Few Prawns cleaned and chopped
1 Onion sliced
4 to 5 Garlic cloves finely chopped
1 or 2 Green Chillies finely chopped
1 pack of Knorr Sweet Corn Veg Soup
1/2 tsp Chilli flakes
Salt to taste
2 tsp Butter
1 tbsp Olive Oil
1/2 cup Milk
Method
Take 1/2 cup of Milk, empty the packet of the soup, stir and keep it aside. Take a pot, add 1 1/2 tsp butter, as the butter melts, add olive oil, add the chopped garlic, green chilli and sliced onion. Stir fry until translucent. Add the mushrooms, stir and cook for a minute, add chopped prawns, stir for few minutes, add the chilli flakes and salt. Pour the milk. Lower the flame and stir continuously until all the ingredients binds together. Add the remaining 1/2 tsp butter and stir. Switch off the flame and keep it aside..
For the Bread Dough
Take 3 portions of Wheat Flour and one portion of All purpose flour, add a tsp of sugar, salt to taste and mix all the ingredients together, add a tbsp of instant yeast, mix again, add Luke warm water little at a time and mix it together. Knead the dough well for 10 minutes… the dough should be soft and bit sticky, add a tsp of oil and knead it again. Apply oil on the dough, cover the bowl and keep it aside and let it proof until it becomes double in size. Once double in size, punch the dough and knead the for few more minutes, if the dough is very sticky add little flour. Divide the dough into 6 portions.
To Make the Stuffed Bread Roll
Stuffing
Bread dough
2 tbsp Olive oil
1 Egg beaten
Method
Take a portion of the dough, add 1/2 tsp oil, knead the dough for few seconds, press the dough with the help of the palm and spread the dough into a disc. Place some stuffing on the dough, fold in the dough to close the stuffing and make a bun. Place the rolls on a greased tray, or if you have a bun moulds, place the dough in the mould. Cover the bread buns with a cloth for 30 minutes, brush the roll with egg. Give some slits on the bread. Bake the bread roll in a pre heated oven for 20 minutes at 180 / 190 degrees celsius, once done, remove and cool the stuffed long buns, once cool completely enjoy..
Sunday 27 March 2022
Mutton Curry / Mangshor Gravy
In earlier days, in most of the Bengali households, Sunday meals were always mutton curry … Mangshor Jhol and rice… I am sure many houses still makes it… but somehow due to the health reasons, nowadays we rarely have red meat at home… today after a long time made mutton curry, a bit different from the regular mangshor jhol… I added the marination as per my mood… marinated the mutton and slow cooked it…
For Marination
Ingredients
500 grams Mutton pieces
1 big size Onion sliced
3 tbsp Onion Birista
5 Garlic cloves
1 small piece of Ginger
1 Green chilli
1/2 cup Hung Curd
Salt to taste
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 Fennel seed powder
3/4 tsp Garam Masala powder ( ground cloves, cinnamon and green cardamon)
1 tsp Chilli powder
4 to 5 Almonds soaked in water and peeled
1 tbsp Mustard Oil
Method
Grind the birista, garlic, ginger, green chilli and almonds with very little water into a paste. Take a bowl, add mutton, salt, turmeric powder, cumin powder, coriander powder, chilli powder, garam masala powder, fennel seed powder, hung curd, ground paste, sliced onion and mustard oil, mix all the ingredients together, cover and keep it aside for 3 to 4 hours.
For the Mutton Curry
Ingredients
Marinate Mutton
2 Cloves
2 Green Cardamom
1 small piece of Cinnamon
Few Pepper corns
1 Bay leaves
1/4 cup Mustard Oil
1 tsp Ghee
Salt if required
1 tsp Sugar
1 big or more cup of Hot Water
Method
Take a wok, add mustard oil, let the oil heat up, lower the flame and add the ghee, add sugar, bay leaves, cloves, green cardamom, pepper corn and cinnamon. Let it crackle, add the marinate mutton, on medium low flame, cover and cook the mutton and keep adding little hot water stir the mutton occasionally until the mutton is cooked. Add more water as required for the gravy, simmer for 2 to 3 minutes and switch off the flame, serve with rice, roti, paratha etc.
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