tag:blogger.com,1999:blog-9780884919592666422024-03-14T13:48:14.401+05:30Ani's Experiments With Spices"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements." ~ Marcel BoulestinAnindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-978088491959266642.post-10792615534176473802020-04-07T12:50:00.000+05:302020-04-08T16:23:37.439+05:30Chana Dal Pakora Curry(Split Chickpea Fritters Curry) <div dir="ltr" style="text-align: left;" trbidi="on">
Lunch ideas: Chana Dal pakora curry (Split Chickpea fritters curry)<br />
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A very easy to cook recipe without onion and garlic. A simple and immensely tasty dish, goes best with steaming rice but can be surely tried with hot fulkas/parathas...<br />
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We are going through one of the darkest periods in history. Engulfed in fear and anxiety, passing days in lockdown because a virus has killed and infected over lakhs worldwide....a mortal combat to protect ourselves and others from these deadly microbes Corona. To take my mind off this grave situation and challenged by the constraints of going out and procuring whatever I wish, I have started with my experiments again with a handful of ingredients readily available in every kitchen.<br />
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Recipe:<br />
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Ingredients:<br />
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1. Chana Dal 200 gms soaked for 7-8 hours<br />
2. 1 big red tomato chopped<br />
3. 4-5 green chillies<br />
4. 1 tsp kaala jeera Or kalaunji<br />
5. 1/2 tsp hing or asafoetida<br />
6. 1/2 tsp turmeric powder/haldi<br />
7. 2 tsp Kashmiri red chilli powder<br />
8. Salt and sugar to taste<br />
9. Mustard oil for cooking<br />
10. A fistful of freshly chopped coriander leaves/dhania patta<br />
11. A pinch of baking soda (optional)<br />
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Procedure:<br />
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1. Make a smooth paste of the washed chickpeas adding a little water and 2 green chillies in the mixer grinder<br />
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2. The paste should not be too thin. To make it of thick consistency add some wheat flour to the paste.<br />
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3.Now add kalaunji, hing, salt, sugar and a pinch of baking soda to the paste. Whisk the mixture till it feels light.<br />
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4 Heat oil in a thick wok and fry the paste putting it in small portions/dumplings in the oil in medium heat. Fry both sides well and take out the fritters on a tissue.<br />
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5 When the whole paste is done then put in the chopped tomatoes green chillies, fry for a while till the tomatoes are done. Now add the powdered masala, salt. Take 500 ml water in the bowl containing the remnants of the paste. Add it to the wok. Give a stir and when the gravy comes to boil add the fritters.<br />
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6. Keep on medium flame for two to three minutes and finish it off with freshly chopped coriander leaves and a drizzle of raw mustard oil.<br />
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7. Serve with hot steaming rice/ Fulka.<br />
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Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com2tag:blogger.com,1999:blog-978088491959266642.post-3563372537958436522016-07-25T11:48:00.000+05:302016-07-25T12:04:05.418+05:30Dum Aloo ~ Without Onion And Garlic<div dir="ltr" style="text-align: left;" trbidi="on">
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Dum Aloo Bong Style when offered to deity as bhog during
puja/festival is cooked without onion and garlic but is one of the front
runners in taste and flavour amongst all the vegetarian dishes. The beauty of
the dish lies in the fact that it’s cooked sans onion and garlic which aids the
bursting of flavours of various spices like cumin seeds, cardamom, cinnamon,
bay leaf, asafoetida, whole red chillies, ginger etc in every mouthful. The
dish pairs brilliantly with luchi/puri, pulao, jeera rice, roti/parantha. Cook
this Bengali ‘Aloor Dum’ whether festival or no festival, occasion or no
occasion and see the beauty of simplicity in the dish. It’s a very easy and
quick dish, no hazards, no exotic ingredients but an amazing result in three simple steps. The cooking medium should essentially be mustard oil and nothing
else.</div>
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The way I made it:<br /><o:p> </o:p></h3>
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Ingredients:</h3>
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<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">750
gms potatoes washed, boiled, peeled and cut in quarters</li>
<li class="MsoNormal">1 inch
ginger grated</li>
<li class="MsoNormal">2 red
tomatoes chopped</li>
<li class="MsoNormal">2 slit
green chillies</li>
<li class="MsoNormal">1 tsp
cumin seeds/jeera</li>
<li class="MsoNormal">½ tsp
hing/asafetida</li>
<li class="MsoNormal">4
green cardamoms/chhota elaichi</li>
<li class="MsoNormal">2
sticks of cinnamon/darchini</li>
<li class="MsoNormal">4-5
cloves/laung</li>
<li class="MsoNormal">2 bay
leaves/tej pata</li>
<li class="MsoNormal">2 dry
whole red chillies</li>
<li class="MsoNormal">1 tsp
turmeric powder/haldi</li>
<li class="MsoNormal">2 tsp
kashmiri red chilli powder</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
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Procedure:</h3>
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Step 1:</h4>
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Heat mustard oil and throw in all the whole spices and hing.
Wait for the splutter. Now add the grated ginger and chopped tomatoes. Fry them
well till the tomatoes are done. Add turmeric powder, Kashmiri red chilli
powder, salt and 1 tsp sugar. Stir well.</div>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXXHyMk3yZmXcEc5T5JybTRZR3Lq7tMt-NoGukdbfvt66HiPPtEBUC_oItJwWpvLSUnHSAoWxVvkKV2jYU5be3Oe0pkozWYi39NmjNM8VGrfeLjzCZoicC63KPQpvLjlreYvaXjTn-Fo/s1600/DSC04568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXXHyMk3yZmXcEc5T5JybTRZR3Lq7tMt-NoGukdbfvt66HiPPtEBUC_oItJwWpvLSUnHSAoWxVvkKV2jYU5be3Oe0pkozWYi39NmjNM8VGrfeLjzCZoicC63KPQpvLjlreYvaXjTn-Fo/s640/DSC04568.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped tomatoes, Grated Ginger, Green Chillies And The Whole Spices<br />
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</tbody></table>
</o:p></div>
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Step 2:</h4>
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Add the boiled potatoes and a cup of warm water. Give a
stir, lower the flame and cover with a lid for the potatoes to get soaked in
the flavours.</div>
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<h4 style="text-align: left;">
Step 3:</h4>
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When the gravy thickens, add the slit green chillies, give another
stir and turn off the flame. Give some standing time and serve with anything of
your choice. </div>
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Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-51596668689060753892016-07-16T13:00:00.000+05:302020-04-08T16:11:58.948+05:30Kosha Murgi Posto (Bhuna Chicken Khus-khus)<div dir="ltr" style="text-align: left;" trbidi="on">
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Do you have on your mind something special this weekend?
Look no further because this is the dish you have been searching for. An
awesome dish grand in texture and amazingly delectable, flavourful, will give your palate a
heavenly feeling with each bite. Was thinking of making a completely different
kind of chicken dish for some time which will go well with both rice and
roti/parantha and will spurt surprises both at lunch and dinner table. Came
across this recipe in a recipe book after enormous search, but made some changes
here and there to suit my requirements.</div>
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<h3 style="text-align: left;">
The way I made it:<br /><o:p> <a name='more'></a></o:p></h3>
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<h3 style="text-align: left;">
Ingredients:</h3>
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<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 kg
chicken regular cut</li>
<li class="MsoNormal">4-5
onions chopped</li>
<li class="MsoNormal">2 tsp
garlic paste</li>
<li class="MsoNormal">2 tsp
ginger paste</li>
<li class="MsoNormal">A
whole lemon juice</li>
<li class="MsoNormal">1-2
tsp green chilli paste (depending on the hotness you want)</li>
<li class="MsoNormal">3 tablespoons
posto/khus-khus/poppy seeds</li>
<li class="MsoNormal">2 tsp
cumin seeds/jeera</li>
<li class="MsoNormal">2 tsp
coriander seeds/dhania</li>
<li class="MsoNormal">2
sticks of cinnamon/darchini</li>
<li class="MsoNormal">6
green cardamoms/chhota elaichi</li>
<li class="MsoNormal">4-5
cloves/laung</li>
<li class="MsoNormal">1 tsp turmeric
powder/haldi</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
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Procedure:<br /><o:p> </o:p></h3>
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<h4 style="text-align: left;">
Step 1:</h4>
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Toast poppy seeds, cumin seeds, coriander seeds, cinnamon,
cardamoms, cloves, turmeric powder on a hot tawa for a few seconds. Remove them
to the container of your mixer grinder and soak them in a little water for half
an hour. Grind them to a fine paste. </div>
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<h4 style="text-align: left;">
Step 2:</h4>
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Smear ½ tsp turmeric and some salt on the chicken pieces. Heat
oil in a wok and lightly sauté the chicken pieces. Take them out and keep
aside. </div>
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<h4 style="text-align: left;">
Step 3:</h4>
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In the same oil add the onions and fry till golden. Add the
ginger garlic paste and green chilli paste, sauté. Add the chicken pieces,
salt, sugar and the ground spice paste. Saute/ bhuno for some minutes on low
flame for the flavour to get well absorbed in the chicken.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4a1cv-U90xQnh0DMWQFVpXrzmZ0AcaYn3baxx-iHUcyqSJykaPJRJmRAMP23zWD5lmA3xhBvpRle56g-wHzww7VuqYvtANxo8Ug02fBdqPKJy4srS2wDMC4jJ4B3by-lXOqK3CwNA-4/s1600/DSC04544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4a1cv-U90xQnh0DMWQFVpXrzmZ0AcaYn3baxx-iHUcyqSJykaPJRJmRAMP23zWD5lmA3xhBvpRle56g-wHzww7VuqYvtANxo8Ug02fBdqPKJy4srS2wDMC4jJ4B3by-lXOqK3CwNA-4/s640/DSC04544.JPG" width="480" /></a></div>
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<h4 style="text-align: left;">
Step 4:<br /><o:p> </o:p></h4>
<br />
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Add a cup of warm water and cover with a lid. Let the
chicken get cooked on low to medium flame. When the gravy thickens turn off the
flame and sprinkle lemon juice on the top. Give a few minutes of standing time
before serving.</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-87661432737252631042016-07-04T12:41:00.000+05:302016-07-04T12:41:11.873+05:30Spicy Prawn Bowl<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Spicy Prawn Bowl is a dish which acquires its taste from
covered slow cooking in a skillet without the addition of any water. The
flavour of the spices gets mingled to perfection with the prawns to result in a
superlative deliciousness that has to be savoured to understand. Monsoon is
here and it’s the most apt dish to accompany your plate of hot steamed rice.
This dish uses mustard paste to give a touch of tanginess to the palate. You will
need large or jumbo prawns with head intact for this dish. Try this and see
what magic it creates at the lunch table on a rainy day…..</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtnm9JGgNi74s8ykr7ZEIYTmWW5SFzMMEefo-Ss3rCDPzIbI-C7qZ09QeHhhFe80gK9FguWVfy-9JyChgSRlglvDZx2RCekjfky3Y8YeuNoPcDjLhbIARLEtKkt3Lr867U_AAqaPHmc4/s1600/DSC04314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtnm9JGgNi74s8ykr7ZEIYTmWW5SFzMMEefo-Ss3rCDPzIbI-C7qZ09QeHhhFe80gK9FguWVfy-9JyChgSRlglvDZx2RCekjfky3Y8YeuNoPcDjLhbIARLEtKkt3Lr867U_AAqaPHmc4/s640/DSC04314.JPG" width="480" /></a></div>
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<h3 style="text-align: left;">
The way I made it:<br /><o:p> </o:p></h3>
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<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">750
gms large or jumbo prawns deveined</li>
<li class="MsoNormal">2
onions chopped</li>
<li class="MsoNormal">1 red tomato
chopped</li>
<li class="MsoNormal">1 tsp
ginger paste</li>
<li class="MsoNormal">1 tsp
garlic paste</li>
<li class="MsoNormal">1
tablespoon heaped mustard paste</li>
<li class="MsoNormal">2 tsp
turmeric powder</li>
<li class="MsoNormal">2 tsp
green chillies chopped</li>
<li class="MsoNormal">Salt
to taste</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
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<br /></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79FyCGQKVULM0DHIGn5oM0UpUPX-oU7QFo5Z6Qva1XpovHiZPj319kC7VYTkoqmNh_Pkif-3KjJ_AzFsGMzFivMXqD7H9MVUMFikjkw54D7hoICTaAI8kVoBeVsPIcJMJfojMrt4mJ-U/s1600/DSC04309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79FyCGQKVULM0DHIGn5oM0UpUPX-oU7QFo5Z6Qva1XpovHiZPj319kC7VYTkoqmNh_Pkif-3KjJ_AzFsGMzFivMXqD7H9MVUMFikjkw54D7hoICTaAI8kVoBeVsPIcJMJfojMrt4mJ-U/s640/DSC04309.JPG" width="640" /></a></div>
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<h3 style="text-align: left;">
<br /></h3>
<h3 style="text-align: left;">
Procedure:</h3>
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<h4 style="text-align: left;">
Step 1:</h4>
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<br /></div>
<div class="MsoNormal">
Clean the prawns in warm water and marinate with 1 tsp
turmeric and a little salt. Keep aside. Soak 2 tablespoons yellow mustard seeds
in a little water with a green chilli and a pinch of salt for half an hour and
grind to a smooth paste.</div>
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<h4 style="text-align: left;">
Step 2:</h4>
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<br /></div>
<div class="MsoNormal">
Heat oil in a thick bottomed skillet and throw in the
chopped onions. Fry till golden. Add the ginger garlic paste, sauté. Add the
chopped tomatoes, turmeric, green chillies and salt. Continue to fry until the
tomatoes are soft and mushy.</div>
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<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the mustard paste and the prawns. Stir the whole thing
for a minute. Cover the skillet with a lid. Reduce the flame to minimum and
slow cook for 7-10 minutes till the prawns are done. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rEg7piuBYkctdbbUQbBGbhUySuWx-4WDqmt-nO7KXh1BHgCEgHs1Et22AGZidio_aWh9-ZreR1KV1gyk3yErbwAzcy7W8gkL5QYt6wZaRXGpFF25zr8FTWcoT4PvFir2QBvWaxT6m7M/s1600/DSC04312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rEg7piuBYkctdbbUQbBGbhUySuWx-4WDqmt-nO7KXh1BHgCEgHs1Et22AGZidio_aWh9-ZreR1KV1gyk3yErbwAzcy7W8gkL5QYt6wZaRXGpFF25zr8FTWcoT4PvFir2QBvWaxT6m7M/s640/DSC04312.JPG" width="480" /></a></div>
<br />
<h4 style="text-align: left;">
<br /></h4>
<h4 style="text-align: left;">
Step 4:</h4>
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<br /></div>
<br />
<div class="MsoNormal">
Enjoy the heavenly taste with plain hot steamed rice.</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-29050038134680635192016-06-30T12:30:00.000+05:302016-07-07T12:04:26.011+05:30#ProductReview/ProductTalk~Exclusive Collection Of Teas On ChaiSafari<div dir="ltr" style="text-align: left;" trbidi="on">
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There’s a common saying that Rabindranath Tagore, chai/tea
and adda intertwine inseparably with a Bong’s life. For every situation, every
mood, every feeling, every weather Bongs need a delightful cup of tea and of
course RabindraSangeet (Songs of Tagore) and I’m no exception to that. I just
love tea be it anywhere, anytime and with anyone. So a request for a product
review of my most loved beverage couldn’t be ignored.</div>
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<br /></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1Qh3GIfXkPS8BWzP2RV6IwpwxDRJubJ_f41xUmz9IfkdRuYakuOsCVh4EUp8E2wTpBv6lnbAgh8p3MuOIchUZfbjiqkOWWqs9Ytc-m7wlCCRjiRey2saIIg028U9mExz9ivovRBlLK4/s1600/DSC04526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1Qh3GIfXkPS8BWzP2RV6IwpwxDRJubJ_f41xUmz9IfkdRuYakuOsCVh4EUp8E2wTpBv6lnbAgh8p3MuOIchUZfbjiqkOWWqs9Ytc-m7wlCCRjiRey2saIIg028U9mExz9ivovRBlLK4/s400/DSC04526.JPG" width="300" /></a></div>
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<a name='more'></a><br />
<br />
This is a most interesting website called <a href="http://www.chaisafari.com/">ChaiSafari</a> showcasing and
selling their collection of various kinds of teas. It’s not easy to satisfy an
ardent tea lover like me. I’m very fastidious when it comes to taste, flavour,
colour, and most importantly the zing that comes with a perfect cup of tea, but
I must say I’m pretty much impressed after tasting their teas. <b>I rate their product 4 out of 5 on the
basis of freshness, flavour, taste and price. <o:p></o:p></b></div>
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They have <b>fresh teas</b>
which are sourced directly from the estates, vacuum packed and sent to tea
lovers to their respective addresses.</div>
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This site has a feature called <b>“Shopping by Attribute” </b>which lets you specify the level of aroma,
briskness <br />
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</div>
or taste you’d like. You can choose teas with more caffeine or
antioxidants.</div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvVCOV-_AtT3dAILSXCdlSppJg0FTiLZbRDCUJ6p8ZU2IEqEzCYwfZ-qO-zbp0I3PQeV8EMImH0mN35oK7vuThrYma_9T1OoAdX37tjCpFXB4lAYgFnV4GBneSBIDG52mBxWbDmiGpJE/s1600/DSC04513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvVCOV-_AtT3dAILSXCdlSppJg0FTiLZbRDCUJ6p8ZU2IEqEzCYwfZ-qO-zbp0I3PQeV8EMImH0mN35oK7vuThrYma_9T1OoAdX37tjCpFXB4lAYgFnV4GBneSBIDG52mBxWbDmiGpJE/s400/DSC04513.JPG" width="300" /></a></div>
<br />
<br /></div>
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Another unique thing about them is there are <b>chai/teas for various moods with options
like fresh, romantic, excited, relaxed, mysterious etc. </b>You can shop accordingly.</div>
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<br /></div>
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And all <b>the masala
chai or spiced tea lovers</b> out there you would not be disappointed too….you can make your own
masala tea by choosing from spices like ginger, cloves, cardamom etc. which
will be blended with your tea and in proper proportion. </div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6-XUs5EwG4BtfnYaVccXJPRHi03r-Mb83ZQJPQOsb3GLkdcfS92M3Rb9lorgX88O2oGz22ghgvS71K6SRksM7-Vvp4euW3LTJn4lkFohsXd5rE4EOmIItQbS9KrSofMS3gwfEf3jNnA/s1600/DSC04516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6-XUs5EwG4BtfnYaVccXJPRHi03r-Mb83ZQJPQOsb3GLkdcfS92M3Rb9lorgX88O2oGz22ghgvS71K6SRksM7-Vvp4euW3LTJn4lkFohsXd5rE4EOmIItQbS9KrSofMS3gwfEf3jNnA/s400/DSC04516.JPG" width="300" /></a></div>
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<br /></div>
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They run a small campaign called <b>#TinyTeaTales</b> on Facebook and Instagram. Share your tea stories
with them (in under 140 characters) and the best one will be put up on their webpage
and will win attractive discounts.</div>
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<br /></div>
<div class="MsoNormal">
Now comes the best part or the icing on the cake. Guess
what? <b>They are providing 25% discount on
the purchase of their teas exclusively for my audience and the discount code is
“ANI25”.<o:p></o:p></b></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMOcjkxH143yWPET6EeaJdqDyK4DL9hrB-3K5Yj_Mev85kkzJecT_4QUi87kCtx3YL5C-yaJZ6eYU1j9KWqwYJg-0_tv1L1qTpERvrAKiaOvzNaXrMCs5aruimXogehBag7FvCRoZD7M/s1600/DSC04481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMOcjkxH143yWPET6EeaJdqDyK4DL9hrB-3K5Yj_Mev85kkzJecT_4QUi87kCtx3YL5C-yaJZ6eYU1j9KWqwYJg-0_tv1L1qTpERvrAKiaOvzNaXrMCs5aruimXogehBag7FvCRoZD7M/s400/DSC04481.JPG" width="400" /></a></div>
<br />
<br />
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So what are you waiting for guys? <a href="http://www.chaisafari.com/">ChaiSafari</a> is just a click
away…..Breathe in the freshness and aroma with every sip of rejuvenation…..</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-79489058613826236122016-06-21T13:02:00.000+05:302016-06-21T13:12:14.385+05:30Aloo Posto (Potatoes In Poppy Seeds/Khus Khus Paste)<div dir="ltr" style="text-align: left;" trbidi="on">
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Today I’m posting a dish which can be called the soul-food
of <st1:place w:st="on">Bengal</st1:place>. 'Aloo Posto' or Potatoes in
Khuskhus/Poppy Seeds Paste is some thing with which I’m sure every Bong can
connect with. Whichever part of the world may a Bong live in, he/she is bound
to have a soft corner for ‘Aloo Posto’. A Bengali platter is never complete
without it. It’s one of the easiest and simplest of dishes that I know of but
the taste …can any vegetarian dish beat it in taste? It’s without onion and
garlic, requires the minimum of ingredients but those who haven’t tasted it must make it today to fall in love with the quintessentially Bong ‘Aloo Posto’.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhJewUzRCA6ETyj4iZNe4YgP5Qtq8lI26pJeUq3eeKEX3I0p3zIVIKZ4kDDrB1CmdUJcUT12e3V7KXj3x9yzKI3nYrrJ7trTiOZPDnbVEPc7BI5F5udFCh_GZq__XDD17DZwYVizzP1I/s1600/DSC04483.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhJewUzRCA6ETyj4iZNe4YgP5Qtq8lI26pJeUq3eeKEX3I0p3zIVIKZ4kDDrB1CmdUJcUT12e3V7KXj3x9yzKI3nYrrJ7trTiOZPDnbVEPc7BI5F5udFCh_GZq__XDD17DZwYVizzP1I/s640/DSC04483.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ATypical Bong Platter of Aloo Posto, Masoor Dal(Lentils), Plain Rice</td></tr>
</tbody></table>
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Every time I cook ‘Aloo Posto’ a kind of nostalgia works at
the back of my mind. Though this dish is authentically made without the use of
any powder masalas/spices like turmeric or red chilli, I remember my mother
always used to add a pinch of turmeric and red chilli powder saying that it
will enhance the flavour. Here I have followed her recipe but if you don’t want
you can make it without turmeric and red chilli. Believe me I can survive on
‘Aloo Posto’, dal and steamed rice day after day even without non-veg, I love
it so much!!</div>
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<br />
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
The way I made it:</h3>
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<div class="MsoNormal">
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<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">6
potatoes peeled and cubed</li>
<li class="MsoNormal">4
tablespoons of posto/khuskhus/poppy seeds</li>
<li class="MsoNormal">4-5
green chillies</li>
<li class="MsoNormal">a
pinch of turmeric powder</li>
<li class="MsoNormal">1/3
tsp red chilli powder</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
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<h3 style="text-align: left;">
Procedure:</h3>
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<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
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<br /></div>
<div class="MsoNormal">
In the container of your mixer grinder soak poppy seeds with
two green chillies and a little water for half an hour. Grind it to a coarse
paste.</div>
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<h4 style="text-align: left;">
Step 2:</h4>
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<br /></div>
<div class="MsoNormal">
Heat oil in a wok/karai and add the cubed potatoes. Add a
pinch of turmeric powder, salt and fry till they are almost done. </div>
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<h4 style="text-align: left;">
Step 3:</h4>
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<br /></div>
<br />
<div class="MsoNormal">
Add the posto/poppy seeds paste, red chilli powder, 1 tsp
sugar and half a cup of water. Cover with a lid and cook on low flame for 5
minutes. Remove the lid, increase the flame and dry up the excess water stirring frequently to prevent it from sticking to the base of the wok. ‘Aloo posto’ is ready
to be savoured. Garnish with green chillies and serve. </div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-54150426841799454602016-06-13T15:41:00.000+05:302016-06-18T15:14:09.850+05:30Shorba-E-Tangri<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
This is one of the most delicious chicken recipes I have
tasted so far. Innovation in the non vegetarian dishes has become a necessity now to
meet my family expectations. I fail to figure out at times whether this is a
positive or negative aspect of food blogging. Every time I rack my brain to
come up with something new or google for some simple and new ideas which I have
not experimented with as yet in my kitchen. This time I managed to dig up a
recipe called Shorba-E-Tangri which seemed to be pretty interesting to me. Happy
with myself to have saved my face, I started with going to the market to get
hold of some fresh chicken leg pieces needed for the dish.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KZTcW3GBwUAlZLEWs4eY4JBThWuaWq0tihGuEqTVBbq9dSyJlqaqFZyLeZwgACNlprtWDjIYj_w6X0vE_ps59UY2blZxkDdKclQB4JwYsawzCsw-RHM6mFk94dWQijEXXlAx-ptSdAk/s1600/DSC04445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KZTcW3GBwUAlZLEWs4eY4JBThWuaWq0tihGuEqTVBbq9dSyJlqaqFZyLeZwgACNlprtWDjIYj_w6X0vE_ps59UY2blZxkDdKclQB4JwYsawzCsw-RHM6mFk94dWQijEXXlAx-ptSdAk/s640/DSC04445.JPG" width="480" /></a></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<a name='more'></a><br />
<h3 style="text-align: left;">
The way I have made it:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">10 chicken
leg pieces</li>
<li class="MsoNormal">2
tablespoons of onion paste</li>
<li class="MsoNormal">1 tsp
ginger paste</li>
<li class="MsoNormal">1 tsp
garlic paste</li>
<li class="MsoNormal">3 ripe
red tomatoes chopped finely</li>
<li class="MsoNormal">2
green chillies chopped</li>
<li class="MsoNormal">4
green cardamoms</li>
<li class="MsoNormal">1 inch
stick of cinnamon</li>
<li class="MsoNormal">1 bay
leaf</li>
<li class="MsoNormal">2
tablespoons of hung curd/yogurt beaten smooth</li>
<li class="MsoNormal">½ tsp
turmeric powder</li>
<li class="MsoNormal">1 tsp
Kashmiri red chilli powder</li>
<li class="MsoNormal">½ tsp
black pepper</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">A
fistful of finely chopped coriander leaves</li>
<li class="MsoNormal">4
tablespoons of ghee/clarified butter</li>
</ul>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgfMQOYvcni9UZUXFW0nsvi336RCnjY9QrVka9uAYDf7QrmfX9ZilymnVLTpbkjKGjtT9J7uzDEeoYaifYOa-uCx3YhqTpkS4gi5DtKMF93xN525WbEBX8OW6rEhB2kczx79jmtqSrn0/s1600/DSC04444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgfMQOYvcni9UZUXFW0nsvi336RCnjY9QrVka9uAYDf7QrmfX9ZilymnVLTpbkjKGjtT9J7uzDEeoYaifYOa-uCx3YhqTpkS4gi5DtKMF93xN525WbEBX8OW6rEhB2kczx79jmtqSrn0/s640/DSC04444.JPG" width="480" /></a></div>
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<br /></div>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wash the leg pieces and take a pressure cooker, add 11/2 big
cups of water. Cook for 5-6 whistles. The leg pieces should not be fully done. Let the steam escape on its own. Take out the
leg pieces on a plate and keep the stock for later use in the recipe.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:<br /><o:p> </o:p></h4>
<div class="MsoNormal">
Take a wok and heat ghee and splutter the whole spices. Add
onion, ginger and garlic paste and sauté well until the ghee separates from
sides. Add the tomatoes and green chillies. Keep frying until the tomatoes are
well cooked.</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the chicken pieces. Saute well with the masala. Add
turmeric, salt, black pepper, red chilli powder. Keep stirring. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 4:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now lower the flame and slowly add the yogurt. Mix well. Add
the chicken stock and let it get cooked on medium flame for 7-8 minutes covered.
The leg pieces should be properly cooked by then.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWFA5dGai9Rzw2FTIZBe5jA02kLry1qMgsMPRwOM8R87e4WXa4D1QEqkjx-UCBY2Skptcw6qKZnpV3B8bXs9Muse-Xx2e7TsIZntat4uei-jGDieVuTGz8YtJZfHreaAjVyS-bgnwf2g/s1600/DSC04446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWFA5dGai9Rzw2FTIZBe5jA02kLry1qMgsMPRwOM8R87e4WXa4D1QEqkjx-UCBY2Skptcw6qKZnpV3B8bXs9Muse-Xx2e7TsIZntat4uei-jGDieVuTGz8YtJZfHreaAjVyS-bgnwf2g/s640/DSC04446.JPG" width="480" /></a></div>
<br />
<h4 style="text-align: left;">
Step 5:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Garnish with fresh and chopped coriander leaves. Goes best
with plain steamed rice. But you can try it with parantha/roti/naan.</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-56826791078441244842016-05-27T13:24:00.000+05:302016-06-13T16:40:42.369+05:30Chicken Stew<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
After a marvelous vacation in <st1:place w:st="on">Goa</st1:place>
and gorging on spicy Goan cuisine my heart was craving for some home cooked
simple and delicious chicken stew and rice. Though pretty much excited about relishing some exotic and awesome seafood for about a week, there is nothing like some homemade soul food I
thought to myself. So the last Sunday was a simple and wholesome 'chicken stew day' with
minimum spices. This stew is a solace to those who are looking for a break from
continuous consumption of rich and spicy food. It’s very nutritious and easy on
your stomach when the heat is relentless, soaring above 40 degree Celsius and
though less spicy it’s not at all bland. </div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid579LLpCjHWTzhvLwZlvxAnDpRACFFY1UvPohj2Z76m1G8H2eUW0KmL4U1ZOOP9FdFmobLKJHw8Ckz4hzn5gZclDX93OuzbJLhqvefJcv2QbeGIXtBZbFvtLJSjRuAFXLWEs1wldZRlI/s1600/DSC04230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid579LLpCjHWTzhvLwZlvxAnDpRACFFY1UvPohj2Z76m1G8H2eUW0KmL4U1ZOOP9FdFmobLKJHw8Ckz4hzn5gZclDX93OuzbJLhqvefJcv2QbeGIXtBZbFvtLJSjRuAFXLWEs1wldZRlI/s640/DSC04230.JPG" width="480" /></a></div>
<br />
<br />
<a name='more'></a><br /><br />
<h3 style="text-align: left;">
The way I made it:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 kg
chicken regular cut</li>
<li class="MsoNormal">5
onions chopped</li>
<li class="MsoNormal">1 tsp
ginger paste</li>
<li class="MsoNormal">1 ½
tsp garlic paste</li>
<li class="MsoNormal">4
carrots peeled and cut length wise</li>
<li class="MsoNormal">15
beans whole</li>
<li class="MsoNormal">3
potatoes cut in big cubes</li>
<li class="MsoNormal">½ cup
warm milk</li>
<li class="MsoNormal">3-4
green cardamoms</li>
<li class="MsoNormal">1
stick of cinnamon (1 inch)</li>
<li class="MsoNormal">3-4
cloves</li>
<li class="MsoNormal">7-8
black peppercorns</li>
<li class="MsoNormal">1 bay
leaf</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Refined
oil as per requirement</li>
<li class="MsoNormal">1
tablespoon of ghee/clarified butter to drizzle on top</li>
</ul>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BFt-EyjPg4VbHler9vdH7PX1z1otKkS-qTpPC8D4N8NnP3jExcRQsa5JSv-JBwX3UjqJzcTmh3G7JkbvtPvBmlrEk9eobwwVHq6YF-5S4Mf_yUKXEHTWJxkFMOsy2mOowR2Fe08fAOg/s1600/DSC04229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BFt-EyjPg4VbHler9vdH7PX1z1otKkS-qTpPC8D4N8NnP3jExcRQsa5JSv-JBwX3UjqJzcTmh3G7JkbvtPvBmlrEk9eobwwVHq6YF-5S4Mf_yUKXEHTWJxkFMOsy2mOowR2Fe08fAOg/s640/DSC04229.JPG" width="480" /></a></div>
<br />
<h3 style="text-align: left;">
Procedure:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:<br /><o:p> </o:p></h4>
<div class="MsoNormal">
Heat oil in a pressure cooker and add the whole spices, wait
for the splutter. Add the onions, sauté. When golden add the ginger garlic
paste and continue to sauté. Add chicken and fry well for some minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the vegetables, salt and sugar and continue to stir. Add
milk and a cup of water. Close the lid and cook for 5-7 minutes. Wait for the
steam to escape on it’s own.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Open the lid and drizzle ghee on top and serve hot with
steamed rice or any bread of your choice. Heavenly….</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-23062016398759397452016-05-10T11:07:00.001+05:302016-05-10T11:07:18.710+05:30#Summer Cooler Recipe 4 ~ Kancha Aamer Chutney/Kacche Aam ki Chutney (Raw Mango Chutney)<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
Summer Cooler Recipe 4:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
‘Knacha Aamer Chutney’ or raw mango chutney is an all time
Bong favourite. A lunch or dinner accompanied with a fingerlickingly delicious
chutney specially on Sundays is what we call a Bong signature meal. Our family
is no exception to this. Whatever delicacies may I cook, a chutney/aumbol/tok and mishti doi must mark the end of our Bong
meal. I am sure most of you love raw mango chutney too. So here I am with the
recipe of raw mango chutney the Bong way…..</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitc_SpP6tlolNm7t4430v8f5cC9DUuJoU2XjFPLxmp_2WpcKWLEpoWY3nWWmatF_XkFkE-9eKYiQqIcRdYgZSXRhfiYhb-l_LEQeQ1_auNyUGSTToBak-r7MPH74MYLi9nqcq5UYp0xVM/s1600/DSC04330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitc_SpP6tlolNm7t4430v8f5cC9DUuJoU2XjFPLxmp_2WpcKWLEpoWY3nWWmatF_XkFkE-9eKYiQqIcRdYgZSXRhfiYhb-l_LEQeQ1_auNyUGSTToBak-r7MPH74MYLi9nqcq5UYp0xVM/s640/DSC04330.JPG" width="480" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<a name='more'></a><br /><br />
<div class="MsoNormal">
Like most chutney its very easy to make, will take roughly
about 10 minutes to get ready.</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
The way I made it:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 raw
mangoes peeled and sliced lengthwise</li>
<li class="MsoNormal">7-8 tablespoons
of sugar</li>
<li class="MsoNormal">1
pinch of salt</li>
<li class="MsoNormal">A
pinch of turmeric powder/haldi</li>
<li class="MsoNormal">½ tsp
paanch phoron or five spices which include fenugreek seeds/methi, mustard
seeds/sarson/rai, fennel seeds/saunf, wild celery seeds/radhuni, black
cumin seeds/kaalojeere/kalonji</li>
<li class="MsoNormal">1 dry
whole red chilli</li>
<li class="MsoNormal">1
tablespoon of mustard oil</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6ZvPNkGqspmcdDg1MATPHyLOBnbDbKaf1kp855m_ElqrnF_Wb2He-JWZ8t3V2vFkwwQ6q1hx-E9UJw2aaqlF8xxwAcL7OLJVYpBkAcXl9VS5uWt-ovv5qbVpKZ7XM4e_glM7MQJJr8c/s1600/DSC04331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6ZvPNkGqspmcdDg1MATPHyLOBnbDbKaf1kp855m_ElqrnF_Wb2He-JWZ8t3V2vFkwwQ6q1hx-E9UJw2aaqlF8xxwAcL7OLJVYpBkAcXl9VS5uWt-ovv5qbVpKZ7XM4e_glM7MQJJr8c/s640/DSC04331.JPG" width="480" /></a></div>
<br />
<h3 style="text-align: left;">
<br /></h3>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat mustard oil in a wok and when smoky throw in the paanch
phoron and dry red chilli. Now add the raw mango slices, a pinch of haldi and
salt. Saute for a few minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add a cup of water and let the mangoes get cooked for some
time.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add sugar and give a stir. Let the water get reduced on high
flame. When the consistency of the syrup becomes thick your chutney is ready.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<h4 style="text-align: left;">
Step 4:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cool and serve. </div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-33710729400418568192016-05-07T13:00:00.000+05:302016-05-08T18:16:20.038+05:30Chilli Mutton<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Mutton is my weakness and I have tried various mutton
recipes, experimented with many till date. Each time I got amazed with the zing that mutton can bring
to a dish whatever the recipe might be. This time I tried an Indo Chinese
version of mutton. Chilli Chicken is loved by everybody all over the world,
thought of substituting chicken with mutton to see if it enhances the flavour
and this time also I was astonished with the result. Chilli Mutton is an exotic
dish, superlative in taste and texture, and it was a real wonder for me. This
is a must try mutton dish and just relish it with whatever you wish, its bound
to get polished off in seconds.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXkhoUAY6FrmTk1naZmmTXDFHTbKOV3BnIMnH-lsva2Bti7ozUqPW3h5U-a7pJEZ42wlZKzWVfjNdaSPtl-Jd08VNlppr2lN_oem5D8LHkjVuBXBCue8BNfodXcUrJGw8Qi6pVun6deQ/s1600/DSC04215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXkhoUAY6FrmTk1naZmmTXDFHTbKOV3BnIMnH-lsva2Bti7ozUqPW3h5U-a7pJEZ42wlZKzWVfjNdaSPtl-Jd08VNlppr2lN_oem5D8LHkjVuBXBCue8BNfodXcUrJGw8Qi6pVun6deQ/s640/DSC04215.JPG" width="480" /></a></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal">
<br />
<a name='more'></a><br />
<br />
<br /></div>
<div class="MsoNormal">
For this you would need boneless mutton pieces, but there’s
no need to fry them with egg and cornflour batter. Just a prior pressure cooking
is needed before adding it to the soy sauce gravy. Its very easy and
simple….try out today</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
The way I made it:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">750
gms boneless mutton</li>
<li class="MsoNormal">3
large capsicum/green bell pepper cut in cubes</li>
<li class="MsoNormal">1
tablespoon onion grated</li>
<li class="MsoNormal">1 tsp
ginger paste</li>
<li class="MsoNormal">1 tsp
garlic paste</li>
<li class="MsoNormal">4
onions cut in cubes</li>
<li class="MsoNormal">5-6
cloves of garlic finely chopped</li>
<li class="MsoNormal">1 tsp
white vinegar</li>
<li class="MsoNormal">3 tsp
dark soy sauce</li>
<li class="MsoNormal">A
pinch of ajinomoto/monosodium glutamate (optional)</li>
<li class="MsoNormal">4
green chillies chopped</li>
<li class="MsoNormal">2 tsp
of cornflour powder mixed with a little water</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Refined
oil as per requirement</li>
<li class="MsoNormal">A
fistful of finely chopped spring onion for garnish</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1TA_wd3W_PvM2gahXnT-L8lrxpL_OFzC_bN4ND3Saf30sbvTWqDaVaPNiTUhawFslEHYDrodoO_jks1qR785qrp1wYhLiI4ZX90Uh7zasBUfPXj1Leyee6jf5vClKNX7VJ2tsxgfvAw/s1600/DSC04205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1TA_wd3W_PvM2gahXnT-L8lrxpL_OFzC_bN4ND3Saf30sbvTWqDaVaPNiTUhawFslEHYDrodoO_jks1qR785qrp1wYhLiI4ZX90Uh7zasBUfPXj1Leyee6jf5vClKNX7VJ2tsxgfvAw/s640/DSC04205.JPG" width="640" /></a></div>
<br />
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<br /></div>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat some oil in a pressure cooker and add the onion and
ginger garlic paste. Saute till oil separates. Now add the mutton pieces and
fry on high flame. Add salt. When the mutton changes colour add a cup of water,
close the lid and cook for 10-12 minutes till the mutton is done. Let the
pressure escape on its own.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now heat oil in a wok and add the cubed onion and chopped
garlic. Sauté, and add chopped green chillies and bell peppers. Stir fry on
high flame for a few minutes. Add vinegar, soy sauce, ajinomoto and a pinch of
sugar to balance the sour taste. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now add the mutton along with the stock. Let the mutton get cooked
in the gravy for sometime till the gravy reduces further. Now add the water
mixed with cornflour powder. The gravy will thicken in a few seconds.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYeiqTfuO9UYJ_LRdXJBWRAO0_ZI0vAue2b2x7UQlEqyU7k8NTpj2vb7ZI29j5OW8_STv_a3n6J5qhGNE_FMjQ-wt6ekUNMxH-ctDnpSpeyE7-J7wN8zfsQ21NVC0GFdMADddx7LMNgQ/s1600/DSC04207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdYeiqTfuO9UYJ_LRdXJBWRAO0_ZI0vAue2b2x7UQlEqyU7k8NTpj2vb7ZI29j5OW8_STv_a3n6J5qhGNE_FMjQ-wt6ekUNMxH-ctDnpSpeyE7-J7wN8zfsQ21NVC0GFdMADddx7LMNgQ/s640/DSC04207.JPG" width="480" /></a></div>
<br />
<h4 style="text-align: left;">
Step 4:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Garnish with chopped spring onions and serve this palatable
dish with fried rice/noodles/ roti/ parantha.</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-66812634356627220042016-04-22T13:50:00.001+05:302016-05-06T10:25:13.308+05:30Summer Special ~ Methi (Fenugreek) Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Methi/Fenugreek Chicken is one of the easiest and yummiest
of chicken recipes I have made. So befitting to these scorching summer days
this cooks real fast and requires a very few ingredients and above all not too
fiery or spicy. I was introduced to this dish a long time ago during my school
days by a very dear friend of mine. I fell in love with the taste
instantaneously. But I vaguely remember the exact recipe now. I could only
recall the main ingredients required to cook the dish, rest I substituted with
mine and it turned out to be a winner!! </div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QupdK4SalevlkJJk7LSlDTd6rqi4-HuvyYFterzX28Sa-hyhhhZOjIBM4VDD5Y_k_Tn_qeJgBaNch-iHS5Fu5mzY5jkZTKd1r_UvqFZr8qcUjOKck-jP37PXG0mNXBr_oLUU991c2xw/s1600/DSC04291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QupdK4SalevlkJJk7LSlDTd6rqi4-HuvyYFterzX28Sa-hyhhhZOjIBM4VDD5Y_k_Tn_qeJgBaNch-iHS5Fu5mzY5jkZTKd1r_UvqFZr8qcUjOKck-jP37PXG0mNXBr_oLUU991c2xw/s640/DSC04291.JPG" width="480" /></a></div>
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<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<a name='more'></a><br />
<br />
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
The dish only requires Methi/fenugreek seeds which brings a
completely different flavour and dimension to the taste. This preparation does not require methi/fenugreek leaves, and that's why its so fast and hassle free. A brilliant dish on a
party table or any other social gathering, combines well with pulao/ parantha/roti.
Try it this weekend….</div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI-JCgqpFgYzQls_pXFjKyAhPAA_lzip-Lwcu1g7pv98d_rRedWeBpqgS1GInwg4-y74HxAe-cRI_ZLksIhfccxYKadtigFD6j6kpQjPuahAZdhr6A_VWbqKkzJk4opXAJMv38X_Ha2Q/s1600/DSC04305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWI-JCgqpFgYzQls_pXFjKyAhPAA_lzip-Lwcu1g7pv98d_rRedWeBpqgS1GInwg4-y74HxAe-cRI_ZLksIhfccxYKadtigFD6j6kpQjPuahAZdhr6A_VWbqKkzJk4opXAJMv38X_Ha2Q/s640/DSC04305.JPG" width="480" /></a></div>
<br />
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<br /></div>
<h3 style="text-align: left;">
The way I made it:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 kg
chicken (regular cut)</li>
<li class="MsoNormal">5
onions finely sliced</li>
<li class="MsoNormal">1 tsp
ginger paste</li>
<li class="MsoNormal">1 tsp
garlic paste</li>
<li class="MsoNormal">4 red
tomatoes finely chopped</li>
<li class="MsoNormal">1 tsp
methi/fenugreek seeds</li>
<li class="MsoNormal">A
pinch of haldi/turmeric powder</li>
<li class="MsoNormal">2 tsp
Kashmiri red chilli powder</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Refined
oil as per requirement</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQWMHi-oCuc84fkFKdp1dpe5S-k0d9rjpldvUtS-TgKDA-_fxYRz-hZ-awAAtkF6nw20VgG0UuoallCubF0hbxNOYRlrn1Bkba1OpPQiIKXyA0AqefLkBAABKCNkUexna-FI9m5G3-58/s1600/DSC04297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQWMHi-oCuc84fkFKdp1dpe5S-k0d9rjpldvUtS-TgKDA-_fxYRz-hZ-awAAtkF6nw20VgG0UuoallCubF0hbxNOYRlrn1Bkba1OpPQiIKXyA0AqefLkBAABKCNkUexna-FI9m5G3-58/s640/DSC04297.JPG" width="480" /></a></div>
<br />
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
Procedure:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat oil in a wok and splutter methi/fenugreek seeds. Add
the onions and fry them golden. Add the ginger garlic paste and sauté for a
minute. Now add the chopped tomatoes and continue to fry.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When the tomatoes are done add a little turmeric powder and
Kashmiri red chilli powder, salt and 1 tsp sugar. Give a good stir mixing all
the ingredients.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:<br /><o:p> </o:p></h4>
<div class="MsoNormal">
Add the chicken and stir for a minute on high flame. Lower
the flame and continue to sauté for a few minutes more. Add a cup of warm water
and cover with a lid. Let the chicken get cooked on low heat until the gravy
turns thick and the chicken is done. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 4:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Serve hot with pulao/parantha/roti.</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-75643724520640861662016-04-15T12:58:00.001+05:302016-04-15T13:16:23.194+05:30#Summer Cooler Recipe 3 ~ Melt-In-Mouth Lauki Muttar (Bottle Gourd With Green Peas)<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
Summer Cooler Recipe 3<br /><o:p> </o:p></h3>
<div class="MsoNormal">
This is the third in this series of summer cooler recipes
that is becoming quite regular in my kitchen nowadays. It is another healthy,
easy and fit for summer recipe yet extremely delicious to make you addicted to
it. It’s flavourful, melt-in-mouth, without onion and garlic and cooks so fast,
a perfect dish to provide you respite from this gruelling heat, at the same
time being easy on your stomach. Bottle gourd/Lauki and muttar/peas are
combined with some flavourful whole spices and pressure cooked to give a
brilliant result. Try it out today….</div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxiV-Ur6WtHvFxYgpJz_8VWg6XbU2uWh3_b0C9uoaniGgSID7U9mdbgP_I7DlCwj_PXvw9M5qw-2ANKV1JMYy8wx0qMZoovOpYFwb59Ei-pxWdD-XH1NZqfq-me62ikya4OSps6dxZA4/s1600/DSC04285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxiV-Ur6WtHvFxYgpJz_8VWg6XbU2uWh3_b0C9uoaniGgSID7U9mdbgP_I7DlCwj_PXvw9M5qw-2ANKV1JMYy8wx0qMZoovOpYFwb59Ei-pxWdD-XH1NZqfq-me62ikya4OSps6dxZA4/s640/DSC04285.JPG" width="480" /></a></div>
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<o:p></o:p></div>
<a name='more'></a><br />
<br />
<h3 style="text-align: left;">
The way I made it:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1
bottle gourd or lauki around 700 gms chopped</li>
<li class="MsoNormal">250
gms green peas deshelled</li>
<li class="MsoNormal">1 tsp
ginger grated</li>
<li class="MsoNormal">2
green chillies slit</li>
<li class="MsoNormal">½ tsp
turmeric powder/haldi</li>
<li class="MsoNormal">½ tsp
kashmiri red chilli powder</li>
<li class="MsoNormal">A
pinch of asafoetida/hing</li>
<li class="MsoNormal">½ tsp
cumin seeds/jeera</li>
<li class="MsoNormal">3
green cardamoms</li>
<li class="MsoNormal">1 inch
stick of cinnamon</li>
<li class="MsoNormal">1 bay
leaf/tej patta</li>
<li class="MsoNormal">½ tsp
methi/fenugreek seeds</li>
<li class="MsoNormal">2 tsp
whole wheat flour or atta mixed with a small cup of water to tighten the
gravy a bit</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">1 tsp clarified butter/ghee</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYWBkrYcLa0EFL2YSxGlp7EvKZ6NizubNa9Z5aCZEm8bwW638-Bv3b9_ev0jk2mKtpF9jMGLL8IEzFG_6m1w8DTWCpfKzDFCMGn_yfGVVGrF40nzmogznLncdyvKDCGddLJI4fAyuB4Y/s1600/DSC04278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYWBkrYcLa0EFL2YSxGlp7EvKZ6NizubNa9Z5aCZEm8bwW638-Bv3b9_ev0jk2mKtpF9jMGLL8IEzFG_6m1w8DTWCpfKzDFCMGn_yfGVVGrF40nzmogznLncdyvKDCGddLJI4fAyuB4Y/s640/DSC04278.JPG" width="480" /></a></div>
<br />
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<br /></div>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat mustard oil in a pressure cooker and when smoky throw
in the whole spices along with asafoetida and green chillies. When they
splutter add the grated ginger, sauté for a few seconds and add the chopped
bottle gourd and peas.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stir the ingredients together and add turmeric powder,
Kashmiri red chilli powder, salt and sugar. Continue to stir for a few minutes.
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the water mixed with whole wheat flour or atta. Give a final
stir and close the lid of the pressure cooker and cook on low to medium flame
for 5 whistles and turn off the heat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 4:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wait for the pressure to escape and your melt-in-mouth Lauki
Muttar is ready. Sprinkle clarified butter/ghee on top. Serve with steamed rice or hot fulkas…the bliss of simple food
and also so tasty….</div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-6370207689592550572016-04-11T12:45:00.000+05:302016-04-11T12:48:25.741+05:30#Summer Cooler Recipe 2: Seem Baingan (Flat Beans With Brinjal/Aubergine)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<h3 style="text-align: left;">
Summer Cooler Recipe 2</h3>
<br />
This is the second in the series of summer cooler recipes
that I have been posting. It is a very simple and easy-to-cook recipe ready in
7-10 minutes saving you the trouble of staying in the kitchen for long hours in
this heat. This is a vegan recipe with the least number of ingredients and
without onion and garlic. The dish is healthy as well as delicious slightly on
the sweeter side and can be relished with either roti/ Indian bread or rice.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21P0IIf9agOR6Hgrhwufo_HZrgvB6XWkIKkoiwQTm_12zIsNi6gkP-F-TuwQF6SUQtRjYn5A34RjxCzTpTweJ4PqlQiNSlN-yFT1_lsQPeeOHhjE_y1gA77Fut3lgzSJE89MV1KMWRug/s1600/DSC04258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21P0IIf9agOR6Hgrhwufo_HZrgvB6XWkIKkoiwQTm_12zIsNi6gkP-F-TuwQF6SUQtRjYn5A34RjxCzTpTweJ4PqlQiNSlN-yFT1_lsQPeeOHhjE_y1gA77Fut3lgzSJE89MV1KMWRug/s640/DSC04258.JPG" width="480" /></a></div>
<br />
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
<a name='more'></a></h3>
<h3 style="text-align: left;">
The way I made it:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">500
gms seem or flat beans cut in square pieces</li>
<li class="MsoNormal">1
small baingan/brinjal/aubergine cubed</li>
<li class="MsoNormal">1 tsp
rai/black mustard seeds</li>
<li class="MsoNormal">1 dry
whole red chilli</li>
<li class="MsoNormal">A
pinch of haldi/turmeric powder</li>
<li class="MsoNormal">½ tsp
Kashmiri red chilli powder</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0M4JOZpkZitu0zBxmarpW4b86dug0sxBx7FZ3RZNvYXPRs_3ZhlQi1SKMQ6rIleVtwdNntakBI-eQBTIlHF3U8IBVh0EcQbqd1TGRkI1yq6_A9-FqqHdAtsr1cq61F4AjoIHPyLj7BFk/s1600/DSC04261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0M4JOZpkZitu0zBxmarpW4b86dug0sxBx7FZ3RZNvYXPRs_3ZhlQi1SKMQ6rIleVtwdNntakBI-eQBTIlHF3U8IBVh0EcQbqd1TGRkI1yq6_A9-FqqHdAtsr1cq61F4AjoIHPyLj7BFk/s640/DSC04261.JPG" width="480" /></a></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat mustard oil in a skillet and splutter mustard seeds and
whole red chilli. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the flatbeans and brinjal, sauté. Add turmeric, Kashmiri
red chilli powder, salt and 2 tsp sugar. Fry for a minute on high flame. Cover
with a lid and lower the flame and let it cook for 5-7 minutes. Stir in
between.</div>
<div class="MsoNormal">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tmLPupcLRegZMSm45X3mT3YFi9eUYUmFg-BfMAFFkCtKIoZMRnsiu_BEOQ43T0fDmatprV8sMO-t1vs1bucOAbW989LhjN8pAnTk9DB3p_9QCAtmsWmReWrPUjFz_8lofhnZknmFxjI/s1600/DSC04269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tmLPupcLRegZMSm45X3mT3YFi9eUYUmFg-BfMAFFkCtKIoZMRnsiu_BEOQ43T0fDmatprV8sMO-t1vs1bucOAbW989LhjN8pAnTk9DB3p_9QCAtmsWmReWrPUjFz_8lofhnZknmFxjI/s640/DSC04269.JPG" width="640" /></a></div>
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<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Serve with hot fulkas or steamed rice….healthy and delish.</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-83868085312141261192016-04-02T19:32:00.001+05:302016-04-11T12:47:46.539+05:30# Summer Cooler Recipe 1: Flavourful Dahiwale Aloo (Baby Potatoes In Flavourful Yogurt Gravy)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<h3 style="text-align: left;">
Summer Cooler Recipe 1</h3>
<br />
Summer is truly a testing time for me. In <st1:city w:st="on">Delhi</st1:city>’s inexorable heat I prefer to cook
something that’s not too spicy, light on the stomach, fast to cook, yet not
compromising on the taste. As the availability of variations in veggies is
limited I innovate something with whatever at hand. The other day I had some
small/baby potatoes lying in the kitchen and some fresh dahi/yogurt in the
fridge. Made Dahiwale Aloo putting together some more ingredients that were
readily available in the kitchen. Very easy to cook and extremely delicious,
this recipe is a must try in the summers.</div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeIbbFej8RFX4nWFWqbbFnFpI0OOfDW3bqZIdimN-G0R5GN4WklOAWo33Zb_ek9m0GaLaO0KRCKdZtsvJnxGXO09sq55RYdFPO_nspKcdKhqO0JWKCOjBJuPMmXmrJo-3gDsLPq6X2as/s1600/DSC04241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeIbbFej8RFX4nWFWqbbFnFpI0OOfDW3bqZIdimN-G0R5GN4WklOAWo33Zb_ek9m0GaLaO0KRCKdZtsvJnxGXO09sq55RYdFPO_nspKcdKhqO0JWKCOjBJuPMmXmrJo-3gDsLPq6X2as/s640/DSC04241.JPG" width="480" /></a></div>
<br />
<h3 style="text-align: left;">
<a name='more'></a></h3>
<h3 style="text-align: left;">
The Way I Made It:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">750
gms Baby potatoes</li>
<li class="MsoNormal">200
gms dahi/yogurt/curd</li>
<li class="MsoNormal">2
onions chopped</li>
<li class="MsoNormal">½ inch
ginger grated</li>
<li class="MsoNormal">7-8
curry leaves</li>
<li class="MsoNormal">2
whole dry red chillies</li>
<li class="MsoNormal">4
green cardamoms</li>
<li class="MsoNormal">1 inch
cinnamon stick</li>
<li class="MsoNormal">2 tsp
cumin seeds</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Refined
oil as per requirement</li>
</ul>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcCXmgmY8f2o18MQG4EXemKOHVAySDPPtMBXNPOaCmJFn-EbwVT0EHsUFiSxwszIGrdRu7F90d7bkFthuSRhMPOetu-yglk98_BC1AhshkTMtOW6A8pqPVwdnW3ybzGD1slqH0PKrcQg/s1600/DSC04248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcCXmgmY8f2o18MQG4EXemKOHVAySDPPtMBXNPOaCmJFn-EbwVT0EHsUFiSxwszIGrdRu7F90d7bkFthuSRhMPOetu-yglk98_BC1AhshkTMtOW6A8pqPVwdnW3ybzGD1slqH0PKrcQg/s640/DSC04248.JPG" width="480" /></a></div>
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<br /></div>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wash and boil the unpeeled baby potatoes in pressure cooker
upto 7 whistles. Turn off the flame and let the pressure release on its own.
Take out the potatoes and let them cool. Peel off the skin and keep aside.</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat oil in a skillet and throw in some curry leaves. Add
the onions and sauté. Add ginger and fry. Add the potatoes and continue
stirring. Take a bowl, yogurt and a little water. Beat the yogurt creamy. Lower
the flame and add the yogurt slowly stirring continuously. Add salt and sugar.
Cover and cook for 5-7 minutes to let the potatoes soak in the gravy and
seasoning and turn off the flame.</div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:<br /><o:p> </o:p></h4>
<div class="MsoNormal">
Now we prepare the masala (spice) to make the potatoes a
little more flavourful. Heat a skillet and throw in the whole spices cardamom,
cinnamon, cumin seeds, whole red chillies. Dry roast them till they turn
brownish and emanate fragrance. Pour them on a newspaper and crush them roughly
with a rolling pin.</div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpSzOOXl9xkXJ5H08SuPc8hfHOqsZLQnDy4uQshikpVO7nJXBU3gnTeLE5G1QpGpM1-8uY4MG4Px4IQRXdIY132EqGC1xHOz1Ly74EVseBLQSjlQjwajflPAclDx8sEb24f-zWKtcsXc/s1600/DSC04240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpSzOOXl9xkXJ5H08SuPc8hfHOqsZLQnDy4uQshikpVO7nJXBU3gnTeLE5G1QpGpM1-8uY4MG4Px4IQRXdIY132EqGC1xHOz1Ly74EVseBLQSjlQjwajflPAclDx8sEb24f-zWKtcsXc/s640/DSC04240.JPG" width="640" /></a></div>
<br />
<h4 style="text-align: left;">
Step 4:</h4>
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<br /></div>
<br />
<div class="MsoNormal">
Take out the potatoes on a serving bowl and sprinkle the dry
roasted spices on top. Mix lightly with a spoon so that all the potatoes are
covered with the masala. Serve with hot fulkas/paranthas/jeera rice…..so delish!!</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-70681781887661130052016-02-10T13:04:00.001+05:302016-02-10T13:04:14.328+05:30Sausage Fried Rice~Indo-Chinese Cuisine<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Sometimes we get bored with cooking and eating the same food
everyday…rice/roti, dal/lentils, one vegetarian dish or a non vegetarian dish.
What about trying something else rather than these routine stuffs which will be
a complete meal by itself, both nutritious and delicious at the same time? This
is a rice dish but not the usual pulao or biryani but a kind of fusion dish
with Chinese flavours. Sausage fried rice as I love to call it, is a very easy and
simple dish for which you need good quality aromatic long grained basmati rice,
some assorted chopped veggies and chicken sausages/frankfurters and soy sauce
(light or dark whichever you prefer). Though always a hit among kids this dish
is bound to please you as well.</div>
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<br /></div>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXS002C9TE4q6u6tzMDtQvz6rOCheB2BTQmLf1VnnuSAu7FDLk3nlal-B60QlfriN0JSkAoSiHv77HHkW1hd0IbxEaw-0RhK9FlL769TONfxORESrKyOM2u05DErbko5mr45_aCJJGbkE/s1600/DSC04204.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXS002C9TE4q6u6tzMDtQvz6rOCheB2BTQmLf1VnnuSAu7FDLk3nlal-B60QlfriN0JSkAoSiHv77HHkW1hd0IbxEaw-0RhK9FlL769TONfxORESrKyOM2u05DErbko5mr45_aCJJGbkE/s640/DSC04204.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
</o:p></div>
<h3 style="text-align: left;">
<a name='more'></a><br /></h3>
<h3 style="text-align: left;">
The way I made it:<br /><o:p> </o:p></h3>
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<br /></div>
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<br /></div>
<h3 style="text-align: left;">
Ingredients:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 cups
of fragrant long-grained Basmati rice</li>
<li class="MsoNormal">8-10
chicken sausages cut into pieces</li>
<li class="MsoNormal">½ cup
carrots chopped</li>
<li class="MsoNormal">½ cup
green bell peppers chopped (you can add red or yellow bell pepper too if
you wish to make the dish more colourful)</li>
<li class="MsoNormal">½ cup
beans chopped</li>
<li class="MsoNormal">2
onions chopped</li>
<li class="MsoNormal">1 tsp
garlic chopped</li>
<li class="MsoNormal">½ cup
spring onions chopped</li>
<li class="MsoNormal">½ cup
mushroom chopped</li>
<li class="MsoNormal">1-2
tablespoons dark soy sauce</li>
<li class="MsoNormal">1
tablespoon white vinegar</li>
<li class="MsoNormal">Salt
to taste</li>
<li class="MsoNormal">1 tsp
monosodium glutamate/ ajinomoto (optional)</li>
<li class="MsoNormal">White
oil as per requirement</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOpEfzCCioIlY-dEQ5K4L4B5q28aoevTs2WjkW8lxrvjxYKzyF2gzlZ9R7tCtQiPxdiyluiVHh34mONg8FjlnfP12MyKIh54zK5e8RvoeSMLzAunTjfft0ULGjf_dB1cadQO8eFhpsXI/s1600/DSC04197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOpEfzCCioIlY-dEQ5K4L4B5q28aoevTs2WjkW8lxrvjxYKzyF2gzlZ9R7tCtQiPxdiyluiVHh34mONg8FjlnfP12MyKIh54zK5e8RvoeSMLzAunTjfft0ULGjf_dB1cadQO8eFhpsXI/s640/DSC04197.JPG" width="480" /></a></div>
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<br /></div>
<h3 style="text-align: left;">
Procedure:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook the rice with a little oil and keep aside to cool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat oil in a wok and toss in the onions and garlic. Fry
them until translucent. Add all the chopped veggies except spring onions,
continue to sauté. When the veggies are almost done add the sausages, saute. Add
salt, a pinch of sugar, vinegar and soy sauce. Continue to stir.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPEWURKbWSC5EAu9oYdUW1OklkuL5dbvgXpaMN4IZniJ3U19Ff6XlKzz-L1EkCfPmBnTsBcFP9cltEUnqu3j_pBnJBLmPb4eU8XHTvgeEaK58TsOQdvTV84qQzBZAKl3Oq394jKhjng0/s1600/DSC04194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRPEWURKbWSC5EAu9oYdUW1OklkuL5dbvgXpaMN4IZniJ3U19Ff6XlKzz-L1EkCfPmBnTsBcFP9cltEUnqu3j_pBnJBLmPb4eU8XHTvgeEaK58TsOQdvTV84qQzBZAKl3Oq394jKhjng0/s640/DSC04194.JPG" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Add the pre-cooked rice into the wok and sprinkle some monosodium
glutamate. Lightly toss the veggies and sausages with the rice for 2 minutes on
low flame. Add the chopped spring onions. Give a final stir and switch off the
flame, your wholesome, delectable meal is ready. Give 5 minutes standing time
for the rice to soak in the flavours nicely before serving.. </div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-80491820498023448602016-01-15T13:42:00.000+05:302016-01-15T13:42:44.784+05:30Prawn Tikka Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
When Indians in every nook and corner of the world are
celebrating Makar Sankranti/PoushParbon/Lohri with sweets, coconut, jaggery,
rice flour here’s something deliciously savoury for you to be enjoyed with
steaming Gobindobhog or Basmati rice. Prawn Tikka Masala is a taste of divinity
on your palate with a creamy sauce of yogurt, tomatoes and fresh cream much
similar to its chicken and paneer (cottage cheese) counterparts with a bonus of
the flavour of prawn. Though many restaurants have this dish on their menu, I
think it tastes best when home cooked. Quite an easy peasy, hassle-free recipe,
it can be made with medium to king sized prawns for the desired outcome.</div>
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<br /></div>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-d4Kw4mC2feI4VsPx_8dsagGi0jqp6H9KbUQnFMFGg_awSq2xT1eK8bhhlOQE8e1kqHOp-QLLMHDU2dL3QFe88OF_6bspDyuvtXvmCxjoVBo-eMciaOYereXJqL7WGJ2EQEyaTapclGg/s1600/DSC04174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-d4Kw4mC2feI4VsPx_8dsagGi0jqp6H9KbUQnFMFGg_awSq2xT1eK8bhhlOQE8e1kqHOp-QLLMHDU2dL3QFe88OF_6bspDyuvtXvmCxjoVBo-eMciaOYereXJqL7WGJ2EQEyaTapclGg/s640/DSC04174.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn Tikka Masala</td></tr>
</tbody></table>
</o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<a name='more'></a><br /><br />
<h3 style="text-align: left;">
The way I made it:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:<br /><o:p> </o:p></h3>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">750
gms medium to king sized prawns with head intact</li>
<li class="MsoNormal">150
gms yogurt</li>
<li class="MsoNormal">3 red
tomatoes pureed/pasted</li>
<li class="MsoNormal">1
tablespoon butter</li>
<li class="MsoNormal">2
onions finely chopped</li>
<li class="MsoNormal">1 tsp
ginger paste</li>
<li class="MsoNormal">1 tsp
garlic paste</li>
<li class="MsoNormal">1 tsp
turmeric powder</li>
<li class="MsoNormal">2 tsp
lemon juice</li>
<li class="MsoNormal">2 tsp
Kashmiri red chilli powder</li>
<li class="MsoNormal">2-3
tablespoons fresh cream</li>
<li class="MsoNormal">½ tsp
cumin seeds</li>
<li class="MsoNormal">1-2
tsp tandoori masala</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">White
oil as per requirement</li>
</ul>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZWombwePCNbxBZ4cVE1D8qQ-Y-6DJ6tJYjvLZt_i29TNbVC2axzCNDOcohCvaFQ3peY6j-CYXoewvFedoSklS-8VHqFau8bM-Xq1jmwoRKehKI9LyncbTW4BnZsTqkGrJnja3CihbtU/s1600/DSC04187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZWombwePCNbxBZ4cVE1D8qQ-Y-6DJ6tJYjvLZt_i29TNbVC2axzCNDOcohCvaFQ3peY6j-CYXoewvFedoSklS-8VHqFau8bM-Xq1jmwoRKehKI9LyncbTW4BnZsTqkGrJnja3CihbtU/s640/DSC04187.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn Tikka Masala</td></tr>
</tbody></table>
</o:p></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Clean the prawn properly with warm water and marinate with lemon
juice, turmeric powder and salt for 15 minutes. Heat butter in a wok and sauté
the prawns for 2-3 minutes. Take out and keep aside. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the same wok heat oil and splutter cumin seeds. Add the
chopped onions, sauté until golden brown. Add the ginger garlic paste and fry.
Now add the tomato puree, turmeric powder and Kashmiri red chilli powder. Let
the tomatoes get cooked for sometime of low flame, stir occasionally.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:<br /><o:p> </o:p></h4>
<div class="MsoNormal">
Beat yogurt to a creamy texture and add slowly on low flame.
Add tandoori masala, salt and a pinch of sugar. Mix well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FOnOmOc0flp6-G12vr7Y1E76Y9eo1EpaezSxEInnKaE4ns7OFdoBLjnNZMiSomi4dnVVb2vszfOXYK36oQp0eeZdr3-8zhV6ZxjlKT2CcAOvwWYvR1qalQoW9KLxCIdRhoB3kvzbedM/s1600/DSC04178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FOnOmOc0flp6-G12vr7Y1E76Y9eo1EpaezSxEInnKaE4ns7OFdoBLjnNZMiSomi4dnVVb2vszfOXYK36oQp0eeZdr3-8zhV6ZxjlKT2CcAOvwWYvR1qalQoW9KLxCIdRhoB3kvzbedM/s640/DSC04178.JPG" width="640" /></a></div>
<br />
<h4 style="text-align: left;">
<br /></h4>
<h4 style="text-align: left;">
Step 4:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Add the prawns and cook for 3-4 minutes in the gravy. Add
fresh cream and mix. Cook for 2 more minutes and turn off the flame. Sprinkle
some lemon juice and relish with Gobindobhog /Basmati rice</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-44002293592905269842016-01-05T12:44:00.000+05:302016-01-05T12:44:06.187+05:30Fish Pakoda~A Super Delectable Snack<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Happy New Year to all my readers…lets start this year with
something crispy, munchy and blissful. Very suitable as winter bites these
crunchy fish pakodas are a delectable snack any time of the day. Moreover quite
hassle free they do not need a dip in the egg or a roll in the bread crumbs,
can be prepared with rohu/katla/seabass/prawns… the choice is yours. It’s a
perfect dish to entertain your guests.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiC-IhSVFPDTcIYWFGYfYF4YSNJrzVx7fOVp_p8egBoNN70UZIrKAXuLFlU8GElzS0t0g3nBmrGipNHIXnCjRDtz-rXIKtXwAhewa7BBJZEYvdBSbQkeRSFMMt5ecx3BGd9-fLczOkI9I/s1600/DSC03963.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiC-IhSVFPDTcIYWFGYfYF4YSNJrzVx7fOVp_p8egBoNN70UZIrKAXuLFlU8GElzS0t0g3nBmrGipNHIXnCjRDtz-rXIKtXwAhewa7BBJZEYvdBSbQkeRSFMMt5ecx3BGd9-fLczOkI9I/s640/DSC03963.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Pakoda</td></tr>
</tbody></table>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<a name='more'></a><br /><br />
<h3 style="text-align: left;">
The way I made it:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2
medium sized boiled potatoes mashed</li>
<li class="MsoNormal">2
onions finely chopped</li>
<li class="MsoNormal">½ tsp
ginger paste</li>
<li class="MsoNormal">½ tsp
garlic paste</li>
<li class="MsoNormal">6-7
pieces of rohu/katla/seabass(bhetki)</li>
<li class="MsoNormal">1 tsp
turmeric powder</li>
<li class="MsoNormal">1 tsp
red chilli powder</li>
<li class="MsoNormal">½ tsp
coriander/dhania powder</li>
<li class="MsoNormal">½ tsp
cumin/jeera powder</li>
<li class="MsoNormal">2-3
chopped green chillies</li>
<li class="MsoNormal">½ tsp
chat masala pawder</li>
<li class="MsoNormal">4-5
tablespoons besan/chickpea flour</li>
<li class="MsoNormal">1 tsp
corn flour powder or maida (all purpose flour) to make it crunchy</li>
<li class="MsoNormal">2-3
tsp poppy seeds/khuskhus/posto to add to the crispyness</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-D9PpwvViVO0PI3I2JG2a0sljZln42TyrijrcyR59SHdMDIv0RH6PlZZw9Lmn_kwBXcDURffa0-WZAT80TAJt9nWsRt-pXfr-3wIFG10T1xTgPjzL0bg3V71_VdpCGakejlRBuDYgdU/s1600/DSC03964.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-D9PpwvViVO0PI3I2JG2a0sljZln42TyrijrcyR59SHdMDIv0RH6PlZZw9Lmn_kwBXcDURffa0-WZAT80TAJt9nWsRt-pXfr-3wIFG10T1xTgPjzL0bg3V71_VdpCGakejlRBuDYgdU/s640/DSC03964.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Pakoda</td></tr>
</tbody></table>
</o:p></div>
<h3 style="text-align: left;">
<br /></h3>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Smear the fish pieces with turmeric and salt. Heat oil in a
wok and lightly fry them on both sides and take out. Now debone the fish pieces
carefully.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2: Preparation of the stuffing</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Take out some oil if you think it’s too much and then add
chopped onions in the wok. Fry until they change colour, then add the ginger
garlic paste and the green chillies, sauté. Add the mashed potatoes and deboned
fish. Add red chilli powder, chat masala powder, coriander powder, cumin
powder, salt and a pinch of sugar. Mix all of them well on medium to low flame
for some minutes until the stuffing is ready. Let it cool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Make a batter with besan, cornflour, poppy seeds, salt and
water. Do not make it too thin/runny.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKRCZIe7yeKfzD9Nk1Y0sPmipUjB4N9a2HnGp79SxgZSdgmiChLEx289v_M175LyV-tVOHc5OlPHrLarCkkLNz7xBnN6McaGtTAWNuM-aBzQ925pWz8G2z5YRUls4vBDNK31Hi_9gbCU/s1600/DSC03967.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKRCZIe7yeKfzD9Nk1Y0sPmipUjB4N9a2HnGp79SxgZSdgmiChLEx289v_M175LyV-tVOHc5OlPHrLarCkkLNz7xBnN6McaGtTAWNuM-aBzQ925pWz8G2z5YRUls4vBDNK31Hi_9gbCU/s640/DSC03967.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Pakoda</td></tr>
</tbody></table>
</o:p></div>
<h4 style="text-align: left;">
Step 4:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Heat oil in a skillet. Take a little stuffing, give it the
shape you want (round/oval) with your hands, dip in the batter and fry. Make a whole
batch of these wonderfully tasty munch in the same way and serve hot with any
sauce/chutney of your choice.</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-54417819727330530282015-12-22T12:59:00.001+05:302015-12-23T11:35:43.482+05:30Nepali Bhutwa~ An Exquisite Mutton Dish From Nepal<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
What about celebrating the coming holidays with an absolutely
awesome mutton dish? This is one of the best mutton dishes I have tasted in a
long time. It’s flavourful, incredibly delectable, goes equally well with
roti/parantha or even rice/pulao. I came across this interesting dish in one of
the food groups that I am a member of. It requires an exotic herb called Timur,
difficult to get hold of in the regular grocery stores, but if not available
you can cook without it, the mutton will taste delish anyways. Timur is a kind of pepper available in Nepal/China
also known as Sichuan/Szechwan pepper used mostly in the Nepali, Tibetan or
Chinese dishes.</div>
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<br /></div>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyhPJpklIl2Qnu7AE_uLdlaBUd77q6aRAocjysiTxYAxlsdpzpQxIcOvUnQZkV6wq0K7zXYkekac7IL14k0VQ1pE36NFSyM2BYEe9bZdNRvkbKiGyWBMWkkT_RmMTxiSePX6HmsozwZ8/s1600/DSC04074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyhPJpklIl2Qnu7AE_uLdlaBUd77q6aRAocjysiTxYAxlsdpzpQxIcOvUnQZkV6wq0K7zXYkekac7IL14k0VQ1pE36NFSyM2BYEe9bZdNRvkbKiGyWBMWkkT_RmMTxiSePX6HmsozwZ8/s640/DSC04074.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nepali Bhutwa</td></tr>
</tbody></table>
</o:p></div>
<div class="MsoNormal">
<br /></div>
<a name='more'></a><br />
<h3 style="text-align: left;">
The way I made it:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Ingredients:<br /><o:p> </o:p></h3>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 kg
mutton (pichla raan)</li>
<li class="MsoNormal">2
onions chopped</li>
<li class="MsoNormal">1
tablespoon ginger paste/ 1 inch ginger</li>
<li class="MsoNormal">1
table spoon garlic paste/ 12 cloves of garlic</li>
<li class="MsoNormal">2-3
black cardamoms</li>
<li class="MsoNormal">2-3
green cardamoms</li>
<li class="MsoNormal">1 inch
stick of cinnamon</li>
<li class="MsoNormal">10
black peppercorns</li>
<li class="MsoNormal">1 bay
leaf</li>
<li class="MsoNormal">½ tsp methi/fenugreek seeds</li>
<li class="MsoNormal">½ tsp ajwain/carom seeds</li>
<li class="MsoNormal">2-3
tsp red chilli powder</li>
<li class="MsoNormal">3-4
tsp coriander powder</li>
<li class="MsoNormal">1/2 - 3/4 teaspoon Timur
ground to paste </li>
<li class="MsoNormal">Salt
to taste</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNNz_DEjorrp821Zu-sioeK4Gzgw5_RvtcDquhw9tyw0qpjskuwvMmoAlknbjiafFwjz0hMLCv0L6_XYgTuBGJxjoREkYaIv52P7Rwtwc0A5y0sf2_blBejBmX9zO1Bl1Px5ju_5JdPM/s1600/DSC04091.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNNNz_DEjorrp821Zu-sioeK4Gzgw5_RvtcDquhw9tyw0qpjskuwvMmoAlknbjiafFwjz0hMLCv0L6_XYgTuBGJxjoREkYaIv52P7Rwtwc0A5y0sf2_blBejBmX9zO1Bl1Px5ju_5JdPM/s640/DSC04091.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nepali Bhutwa</td></tr>
</tbody></table>
</o:p></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Take 1 inch ginger roughly chopped, 12 big cloves of garlic,
3 tablespoons of coriander powder a little bit of water and make a smooth paste
in your mixer grinder.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat mustard oil in a cooker till smoky and splutter the
whole garam masalas and bay leaf. Now add the methi seeds and very quickly the
ajwain followed by onions. Fry the onions till golden brown. Now add the mutton
and salt. Cook on high flame till the mutton changes colour and is sealed. Turn
the flame to medium and continue to sauté for 10 minutes. Now pour a big cup of
water, close the lid and whistle for 10 minutes or till the mutton gets 90%
done.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilE0Q3Y00oLfac-E-VAikHE8DSAh_K7kuz_O6GG9RCrrBpDb6FKV2oJh_iit2njTAXGG26QYH8pbIXZYSolrICBDYnNzL-98ZmVaip6Zdd7s8HNuBE63wPAcCSjrMLpzr1TH_HK6IQdXQ/s1600/DSC04085.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilE0Q3Y00oLfac-E-VAikHE8DSAh_K7kuz_O6GG9RCrrBpDb6FKV2oJh_iit2njTAXGG26QYH8pbIXZYSolrICBDYnNzL-98ZmVaip6Zdd7s8HNuBE63wPAcCSjrMLpzr1TH_HK6IQdXQ/s640/DSC04085.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nepali Bhutwa</td></tr>
</tbody></table>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Take a karai/wok and heat mustard oil and sauté the ground paste.
Add red chilli powder and the timur paste, sauté for a few minutes and pour the
mutton from the cooker. Mix well. Cover and cook on low flame till the mutton
is fully done. Dry up any excess water in the gravy, the oil should separate to
give a gorgeous look to the dish. Enjoy with roti/paratha/rice, it’s just out
of the world. Happy Holidays friends!!!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-53689036930099540292015-12-16T13:07:00.000+05:302015-12-18T10:56:18.750+05:30Tomato Khajur Aampaapad Chutney (Khejur Aamshottor Chutney)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
During the winter months this is a must accompaniment with
lunch at home specially in the weekends. Though much loved for its perfect
combination of sweet and sour taste with an extra bit of tickle for your tongue
because of the addition of dry red chilli, it’s pretty easy to make and gets
ready in a jiffy. The zing attributed to the dish comes mainly from two
ingredients dates/ khajur and aam paapad or aamshotto, the Bong name given to
dried leather of mango pulp and sugar syrup. I always have a stock of aamshotto
handy in my fridge for this chutney and for those depressing times to eat just
like that. Often having just a slice of aamshotto uplifts my mood. So whenever
I chance to go to C.R.Park I pick up quite a few of them.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCO7WXWBIy_qIRDWlQVRYqEGQNNljQ9BDHJX_-S2ag7T-9WYAnMA3vORGyAaQAYlk0mKWhsHBt21NnitDNb4eIxKDip_b5sQiNTIePtskQwMWfM6Ih7hHyfYygQipNefXuq8x-U4Jcgo/s1600/DSC03998.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCO7WXWBIy_qIRDWlQVRYqEGQNNljQ9BDHJX_-S2ag7T-9WYAnMA3vORGyAaQAYlk0mKWhsHBt21NnitDNb4eIxKDip_b5sQiNTIePtskQwMWfM6Ih7hHyfYygQipNefXuq8x-U4Jcgo/s640/DSC03998.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato Khajur Aampaapad Chutney</td></tr>
</tbody></table>
</o:p></div>
<h3 style="text-align: left;">
<a name='more'></a></h3>
<h3 style="text-align: left;">
The way to make it:<br /><o:p> </o:p><o:p> </o:p></h3>
<h3 style="text-align: left;">
Ingredients:<br /><o:p> </o:p></h3>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">5 big
red tomatoes chopped</li>
<li class="MsoNormal">10-12
dates/khajur deseeded</li>
<li class="MsoNormal">Aam paapad/aamshotto
cut in small cubes (as much as you
want)</li>
<li class="MsoNormal">A
fistful of raisins/kishmish</li>
<li class="MsoNormal">5-6
tablespoons of sugar</li>
<li class="MsoNormal">1 tsp
of paanch phoron or five spices (Fennel, nigella, wild celery, mustard, fenugreek)</li>
<li class="MsoNormal">½ tsp
grated ginger</li>
<li class="MsoNormal">2 dry
red chillies</li>
<li class="MsoNormal">1 tablespoon
mustard oil</li>
<li class="MsoNormal">1
pinch of turmeric powder</li>
<li class="MsoNormal">A
pinch of salt</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGythgo9MvkFq6DY5qHiAjlf_IV-cexqjTTcAOuKNfaDmkGOWx42k2qt-Ao41s1sj_GpHrwPuQ0t6DOAPF8FF18Rzl5YoAXDDEco46eHCK2fNoxkoNm4uUG2bpQ9sFJz-gqTfLLGeEEw/s1600/DSC03987.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGythgo9MvkFq6DY5qHiAjlf_IV-cexqjTTcAOuKNfaDmkGOWx42k2qt-Ao41s1sj_GpHrwPuQ0t6DOAPF8FF18Rzl5YoAXDDEco46eHCK2fNoxkoNm4uUG2bpQ9sFJz-gqTfLLGeEEw/s640/DSC03987.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato Khajur Aampaapad Chutney</td></tr>
</tbody></table>
</o:p></div>
<div class="MsoNormal">
<br /></div>
<h3 style="text-align: left;">
Procedure:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 1:<br /><o:p> </o:p></h4>
<div class="MsoNormal">
Heat oil in a kadai/wok and temper it with paanch phoron and
dry red chillies. Add the grated ginger, chopped tomatoes, turmeric and salt.
Saute till the tomatoes get pulpy.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the cubes of aam shotto, khajur, some raisins, sugar and
a big cup of water. Let it get cooked on high flame till the water is reduced
and the chutney thickens.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Let it cool, garnish
with the remaining raisins and serve.</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-2386889037772060742015-12-07T13:23:00.000+05:302015-12-07T13:24:29.138+05:30Stuffed Potato/ Aloo<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
This is a rather uncommon dish because you generally come
across stuffed capsicum/simla mirch, stuffed lady finger/vindi/okra, stuffed
chillies/ hari mirch, stuffed tomato, stuffed karela/bitter gourd and our
oh-so-good Bong delicacy stuffed pointed gourd/potol/parwal famously called ‘Potoler
Dolma’. But have you ever met with stuffed potato/aloo?. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9GsJXnrXr5qQfgt7BCL3k_cGN6P68-VH1YaOBQxNXuGBUw4spn0HzPobJBOfpZfQgGp6yIEBW2TbJ1Ke-sHyWDkLqVvBBpw4dw9UTOtjZ11i17e7VSDPrCfcdpWyFozF2mdBN4ifEpI/s1600/DSC03921.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9GsJXnrXr5qQfgt7BCL3k_cGN6P68-VH1YaOBQxNXuGBUw4spn0HzPobJBOfpZfQgGp6yIEBW2TbJ1Ke-sHyWDkLqVvBBpw4dw9UTOtjZ11i17e7VSDPrCfcdpWyFozF2mdBN4ifEpI/s640/DSC03921.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Potatoes</td></tr>
</tbody></table>
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Let me introduce you
to an exquisite dish…a dish which not only will dazzle the table for frequent
party throwers with its looks and texture but will also undoubtedly be the most
palatable surprise. The stuffing can either be vegetarian or non vegetarian
according to your preference. I have made the non veg version with fish
stuffing. You can try other stuffing options like prawn/chicken /mutton. I’m
sure it will taste as divine with each of these. For vegetarian stuffing you
can use paneer/cottage cheese which will go beautifully with the taste of
potato. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9BuPo6hlQUdkPE_TBFENJPG-YJX-S-Eu8WAhqCfy_AgVsys4kvL7CC9jB3B5YaMVZAieUuqKvEEz96cW9XIt8miJQTY6S-pMsReZwFDsHQdqs3rCvJxEv9q3-hrqqUSV0noLqVhnouw/s1600/DSC03926.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9BuPo6hlQUdkPE_TBFENJPG-YJX-S-Eu8WAhqCfy_AgVsys4kvL7CC9jB3B5YaMVZAieUuqKvEEz96cW9XIt8miJQTY6S-pMsReZwFDsHQdqs3rCvJxEv9q3-hrqqUSV0noLqVhnouw/s640/DSC03926.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Potatoes</td></tr>
</tbody></table>
</o:p></div>
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The way I made it:</h3>
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Ingredients:</h3>
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For the stuffing:</h4>
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<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">8
pieces of rohu/rui fish</li>
<li class="MsoNormal">2
onions finely chopped</li>
<li class="MsoNormal">1 small
red tomato chopped</li>
<li class="MsoNormal">1 tsp
ginger</li>
<li class="MsoNormal">1 tsp
garlic</li>
<li class="MsoNormal">The
scooped out part of the potatoes</li>
<li class="MsoNormal">4-5
green chilles finely chopped</li>
<li class="MsoNormal">1 tsp
turmeric powder</li>
<li class="MsoNormal">1 tsp
kashmiri red chilli powder</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
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For the gravy and the whole dish:<br /><o:p> </o:p></h4>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">10
large potatoes</li>
<li class="MsoNormal">2
onions pasted</li>
<li class="MsoNormal">1 tsp
ginger paste</li>
<li class="MsoNormal">½ tsp
garlic paste</li>
<li class="MsoNormal">1 big
red tomato pasted</li>
<li class="MsoNormal">2
green cardamoms</li>
<li class="MsoNormal">½ inch
stick cinnamon</li>
<li class="MsoNormal">2-3
cloves</li>
<li class="MsoNormal">1 bay
leaf</li>
<li class="MsoNormal">½ tsp
turmeric powder</li>
<li class="MsoNormal">1 tsp
kashmiri red chilli powder</li>
<li class="MsoNormal">½ tsp
cumin powder</li>
<li class="MsoNormal">½ tsp
coriander powder</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
<li class="MsoNormal">Some
chopped cilantro/coriander leaves for garnishing (optional)</li>
</ul>
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Procedure:<br /><o:p> </o:p></h3>
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Step 1:</h4>
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Peel the potatoes and cut in halves horizontally. Now take
each half and scoop out the middle in a way to fill with maximum stuffing.</div>
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Step 2:</h4>
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Boil the potatoes in a pressure cooker with some salt upto
3-4 whistles…. Keep aside.</div>
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Step 3:</h4>
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Heat mustard oil in a wok. Smear turmeric and salt on the
fish pieces and fry them lightly on both sides and take out. Debone the fish
pieces.</div>
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Step 4:</h4>
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In the same oil add the onions, fry them till they start
changing color. Add ginger-garlic paste, sauté. Add the scooped out part of the
potatoes and fry the whole thing very well so that the potatoes are done. Add tomato
and green chilli, continue frying. Now add the deboned fish, red chilli powder,
a pinch of turmeric powder, salt and sugar. Saute for a few minutes till the
whole stuffing is mixed well. </div>
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Step 5:</h4>
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For the gravy take another pan and heat some mustard oil and
temper with bay leaf and whole garam masala. When they splutter add the onion,
ginger and garlic paste, sauté. Add the tomato paste, keep frying. Add the
powder masalas, salt and sugar. Cook for another two minutes and add 1 cup of
water. Let the gravy cook until thick.</div>
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Step 6:</h4>
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Now stuff the potatoes with the filling and put them on the
serving platter. Take care not to break them.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNs2x_xbLPsj0ovZ7u-P3fFeeDDP4Ws8UDZ4iFxH1B7chyphenhyphenw2sXcaIyF4qUMPWgwthVEcoWB5NFf1nXcXqeLuMGQQk9rNxIY_AjHN5x_pGgL7Zp95ic00-jtARngRQw18OFUASFM4fZAM/s1600/DSC03894.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNs2x_xbLPsj0ovZ7u-P3fFeeDDP4Ws8UDZ4iFxH1B7chyphenhyphenw2sXcaIyF4qUMPWgwthVEcoWB5NFf1nXcXqeLuMGQQk9rNxIY_AjHN5x_pGgL7Zp95ic00-jtARngRQw18OFUASFM4fZAM/s640/DSC03894.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Potatoes</td></tr>
</tbody></table>
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Step 7:</h4>
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Pour the gravy on the top of the stuffed potatoes and
garnish with cilantro…. Your SHOW-STOPPER is ready to be served. </div>
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Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-21643924520275566172015-11-30T12:44:00.000+05:302015-11-30T12:44:39.531+05:30Vegetable Croquettes/Chops<div dir="ltr" style="text-align: left;" trbidi="on">
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Vegetable Croquette or Bhegitabil chop as we Bongs lovingly
call it is a recent request from a very dear friend. She wanted a very easy and
simple recipe. So Reshmi the simplest way to make this delectable, all time
favourite snack is here for you. Though I knew the main ingredients but always
have this habit of calling up Maa to ensure them. I followed the process she
told me over the phone. Beetroot, carrots and potatoes are the vegetables
generally used for the stuffing, but you can add other veggies like beans, peas
if you desire. These crispy, delish croquettes are a delightful nosh with a cup
of tea in the winter evenings with the obvious accompaniment of Bong Adda….</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJ0xfNKrulPo3QAm9OGgthH_iQC9ZC_SV6VyLhfisqUFmw5q1VlcIqCekdNC-OPyafy_4tpxmVQunx_k2mwOtl270i3TNoMIWMObsRVBvOYjwwclVF4-C2Bn5idPDJFdPZfNjDnVVFdA/s1600/DSC04058.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJ0xfNKrulPo3QAm9OGgthH_iQC9ZC_SV6VyLhfisqUFmw5q1VlcIqCekdNC-OPyafy_4tpxmVQunx_k2mwOtl270i3TNoMIWMObsRVBvOYjwwclVF4-C2Bn5idPDJFdPZfNjDnVVFdA/s640/DSC04058.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Croquettes</td></tr>
</tbody></table>
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<h3 style="text-align: left;">
The way I made it:<br /><o:p> </o:p><o:p> </o:p></h3>
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<br /></div>
<h3 style="text-align: left;">
Ingredients:<br /><o:p> </o:p></h3>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2
medium sized beetroot</li>
<li class="MsoNormal">2
medium sized carrots</li>
<li class="MsoNormal">2
medium sized potatoes</li>
<li class="MsoNormal">1 tsp
grated ginger</li>
<li class="MsoNormal">4-5
chopped green chillies</li>
<li class="MsoNormal">1
packet of salted Haldiram peanuts</li>
<li class="MsoNormal">1 tsp
cumin powder</li>
<li class="MsoNormal">1 tsp
coriander powder</li>
<li class="MsoNormal">1 tsp
kashmiri red chilli powder</li>
<li class="MsoNormal">5-6
tablespoons of besan/chickpea flour or more if required</li>
<li class="MsoNormal">1
tablespoon cornflour powder</li>
<li class="MsoNormal">Bread
crumbs for the upper coating</li>
<li class="MsoNormal">White
oil as per requirement</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
</ul>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CgjnQpT14XZVFMRTSA5hd_KeHuHszKzLGqcwKmEDAX69M57bHS3_lByZh80yJhdfw_-DXmTjUGOJfqbhVzdKkCZIio1wfEs2Trf9ZY6Mb60aku5S-a1omkORtPr54K0_giifRi1LFnQ/s1600/DSC04067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_CgjnQpT14XZVFMRTSA5hd_KeHuHszKzLGqcwKmEDAX69M57bHS3_lByZh80yJhdfw_-DXmTjUGOJfqbhVzdKkCZIio1wfEs2Trf9ZY6Mb60aku5S-a1omkORtPr54K0_giifRi1LFnQ/s640/DSC04067.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Croquettes</td></tr>
</tbody></table>
</o:p></div>
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<h3 style="text-align: left;">
Procedure:<br /><o:p> </o:p></h3>
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<h4 style="text-align: left;">
Step 1:</h4>
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Peel the vegetables, cut into halves and boil in a pressure
cooker upto 5-6 whistles or till they are mashable. Do not over boil or they
will become soggy.</div>
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<h4 style="text-align: left;">
Step 2:<br /><o:p> </o:p></h4>
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Heat a little oil in a kadai/ wok and add grated ginger and
green chillies. Add the peanuts. Fry for a minute. Now add the mashed veggies.
Add the powder masalas (you can add garam masala if you want, I didn’t), salt and
sugar. Stir till the water in the stuffing dries up. If it feels too watery add
some besan to tighten it.</div>
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<h4 style="text-align: left;">
Step 3:</h4>
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Make a thin batter of besan, cornflour, a pinch of salt and
water. Spread the bread crumbs on a flat plate.</div>
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<h4 style="text-align: left;">
Step 4:</h4>
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Take some of the stuffing and give each an oval shape with
your hands. Dip into the batter and roll well in the bread crumbs. Keep on a
separate plate. Continue this process till all of them are done. </div>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX070pFD_Lq7v1A30exZZ-e4kPY1P3sgP2fH_NREannCrAsWyU0Ro4f_-ScYrkQyFDo883OzLIedWxk8nG4rz2YltzYk2NRjVietYftS4ojK6f0KcplnqzxeCGYkmJYAdFVXDije0eHYQ/s1600/DSC04053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX070pFD_Lq7v1A30exZZ-e4kPY1P3sgP2fH_NREannCrAsWyU0Ro4f_-ScYrkQyFDo883OzLIedWxk8nG4rz2YltzYk2NRjVietYftS4ojK6f0KcplnqzxeCGYkmJYAdFVXDije0eHYQ/s640/DSC04053.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Croquettes waiting to be refrigerated</td></tr>
</tbody></table>
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<h4 style="text-align: left;">
Step 5:</h4>
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Now refrigerate them for an hour and a half.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kk84UJifjuaq9q4bLbWFfIoBWGfjtKdLVbToNGv0KQQrIc0aCJnBsSIKGaWcaIzjkgmgiat2ayopd8_exbBWEEYfR2lO-RrND8FvlvmXXXAD_BHOhOHpPfgM-1hZr2n4G6cjAYCY98k/s1600/DSC04057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kk84UJifjuaq9q4bLbWFfIoBWGfjtKdLVbToNGv0KQQrIc0aCJnBsSIKGaWcaIzjkgmgiat2ayopd8_exbBWEEYfR2lO-RrND8FvlvmXXXAD_BHOhOHpPfgM-1hZr2n4G6cjAYCY98k/s640/DSC04057.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Croquettes</td></tr>
</tbody></table>
</o:p></div>
<h4 style="text-align: left;">
Step 6:</h4>
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Heat oil in another kadai/pan/wok. Take the croquettes out
of the fridge and deep fry them golden brown. Serve with kasundi or any
sauce/chutney of your choice. HEAVEN…..</div>
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Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-56000417382514051172015-11-20T12:58:00.000+05:302015-11-20T12:58:02.352+05:30Rajasthani Jungli Laal Maas (Red Meat)<div dir="ltr" style="text-align: left;" trbidi="on">
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Hi Friends!!! How are you all doing? After a long time,
finally managed to shake off the lethargy that bugged me for several months and
return to blogging. Have cooked quite a few dishes in this stretch but most of
the time either forgot to take pictures or was too indolent to write up a
recipe and post. Here’s one of them that I cooked on the day of Kali pujo/Diwali
which tasted absolutely brilliant. It’s an authentic Rajasthani dish…the
popular Laal Maas or Red Meat.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKxQcx602gBxogYjU_iV5xDBRnqGaE5s3eMy1KBRgO3alZW8ogHGGoqrD9Z_56DJ0f_cL5YvxdZ2ZqnUZFFSc2SV9BGzbrWdTFRw3kl7ynjg3xjovitwXOOn_HkqwGyyGco3XKSgHnlE/s1600/DSC04007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKxQcx602gBxogYjU_iV5xDBRnqGaE5s3eMy1KBRgO3alZW8ogHGGoqrD9Z_56DJ0f_cL5YvxdZ2ZqnUZFFSc2SV9BGzbrWdTFRw3kl7ynjg3xjovitwXOOn_HkqwGyyGco3XKSgHnlE/s640/DSC04007.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rajasthani Laal Maas</td></tr>
</tbody></table>
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This dish is cooked with curd and red chilli paste along
with other spices which contribute to its fiery look and taste. You can reduce
the count of red chillies in paste and dry grinding especially for kids in the
family and substitute with kashmiri red mirch powder. This preparation originally
called the Jungli Laal Maas was a favourite among the royals of Rajasthan who
were accustomed to have it on their hunting trail. This goes best with Hot Tawa
Rotis (Indian bread) accompanied with some sliced onions, a pickle and relished
mostly during the cold season. So with the winter coming make this fabulous
mutton dish to treat your family and guests…….</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXVSbYt04hsoNn_EM6AQg3mUduVOxcZY_0YucjRdG0XfUEiP8eJi1fJahjiOdKN1IX3vQXO4MWojW4fzAHEn6a6Mfo3O0S-nytzXrWrIm2MUfP3VLNJeGFpx49hDOgkhviuwCy2QKdTk/s1600/DSC04009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqXVSbYt04hsoNn_EM6AQg3mUduVOxcZY_0YucjRdG0XfUEiP8eJi1fJahjiOdKN1IX3vQXO4MWojW4fzAHEn6a6Mfo3O0S-nytzXrWrIm2MUfP3VLNJeGFpx49hDOgkhviuwCy2QKdTk/s640/DSC04009.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laal Maas</td></tr>
</tbody></table>
</o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<h3 style="text-align: left;">
The Way I Made It:<br /><o:p> </o:p></h3>
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<br /></div>
<h3 style="text-align: left;">
Ingredients:<br /><o:p> </o:p></h3>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 kg
Mutton </li>
<li class="MsoNormal">5
onions chopped</li>
<li class="MsoNormal">2 tsp
ginger paste</li>
<li class="MsoNormal">2 tsp
garlic paste</li>
<li class="MsoNormal">10
cloves of garlic</li>
<li class="MsoNormal">7-8
dry red chillies </li>
<li class="MsoNormal">3
tablespoons coriander seeds</li>
<li class="MsoNormal">2 -3
tablespoons cumin seeds</li>
<li class="MsoNormal">6
green cardamoms</li>
<li class="MsoNormal">2
black cardamoms</li>
<li class="MsoNormal">2 bay
leaves</li>
<li class="MsoNormal">2
sticks of cinnamon 1 inch each</li>
<li class="MsoNormal">4-5
cloves</li>
<li class="MsoNormal">200
gms curd/yogurt</li>
<li class="MsoNormal">2-3
tablespoons red chilli paste</li>
<li class="MsoNormal">Ghee/
clarified butter as per requirement</li>
<li class="MsoNormal">Salt and
sugar to taste</li>
</ul>
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<o:p></o:p></div>
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</div>
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<h3 style="text-align: left;">
Procedure:<br /><o:p> </o:p></h3>
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<br /></div>
<h4 style="text-align: left;">
Step 1:</h4>
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<br /></div>
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Wash, pat dry and marinate the mutton with curd for 2 hours.</div>
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<br /></div>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYriPiS4CTWxJCNGVmCx7nA2ZaN7izxGSvuK8IL6BDz-1cYMK9bodtIZqh9oWIVFGJ6BDeIA1G0q9RaPnmYPZ2zL7MDWjaCe7v8X0yIGnC_SAJXXfBZYgFcO1q_Lo7kbiVWMM_mFy0t4/s1600/DSC04004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYriPiS4CTWxJCNGVmCx7nA2ZaN7izxGSvuK8IL6BDz-1cYMK9bodtIZqh9oWIVFGJ6BDeIA1G0q9RaPnmYPZ2zL7MDWjaCe7v8X0yIGnC_SAJXXfBZYgFcO1q_Lo7kbiVWMM_mFy0t4/s640/DSC04004.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marinated Mutton</td></tr>
</tbody></table>
</o:p></div>
<h4 style="text-align: left;">
Step 2:</h4>
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<br /></div>
<div class="MsoNormal">
Put the dry red chillies, coriander seeds, cumin seeds into
the container of your mixer grinder and dry grind the spices into a powder. </div>
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<br /></div>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWVcqWZFxBFNKTAytHGRdeMWE6XgfGO09dP5jytivMF3B6NsHZKikpWgGqsPufajKfuLLw-HSSbuYa2airmTngXzueu-Ar3J6jAgKrYD0vBpOd_Uo97yMrQirty_q71Gybrj6jTuMhaA/s1600/DSC04001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWVcqWZFxBFNKTAytHGRdeMWE6XgfGO09dP5jytivMF3B6NsHZKikpWgGqsPufajKfuLLw-HSSbuYa2airmTngXzueu-Ar3J6jAgKrYD0vBpOd_Uo97yMrQirty_q71Gybrj6jTuMhaA/s640/DSC04001.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Powdered Masala</td></tr>
</tbody></table>
</o:p></div>
<h4 style="text-align: left;">
Step 3:</h4>
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<br /></div>
<div class="MsoNormal">
Take a pressure cooker and heat pure desi ghee. Throw in the
whole spices and wait for the splutter. Now add the chopped onions and sauté
till they change colour. Add the ginger garlic paste, continue to sauté. Add
the marinated mutton and cook on high heat till they are sealed. Add the ground
masala, red chilli paste, the garlic cloves, salt and sugar to taste and fry
for a few more minutes till the mutton is well covered with the spices.</div>
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<h4 style="text-align: left;">
Step 4:</h4>
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<br /></div>
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Add 2-3 cups of water and close the lid of the cooker. Cook
on high heat for 5 minutes and then lower the flame and cook for 10 minutes.
Again increase the flame and cook for 2-3 minutes more. Turn off the flame and
let the steam escape fully.</div>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSrNl1oHzGqpfINhwnMxeh0CZSJjJ6e-ACm_FL625hdn9FmK9mHiCuJUN6VTv69wVY-CYGC2EVbkD5hMkC-G6sggH3S4IV77Q8wvyUQn22ZcnKRs9mICm3N_gSyI6MU6hCSzle3d1tfo/s1600/DSC04016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSrNl1oHzGqpfINhwnMxeh0CZSJjJ6e-ACm_FL625hdn9FmK9mHiCuJUN6VTv69wVY-CYGC2EVbkD5hMkC-G6sggH3S4IV77Q8wvyUQn22ZcnKRs9mICm3N_gSyI6MU6hCSzle3d1tfo/s640/DSC04016.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laal Maas</td></tr>
</tbody></table>
</o:p></div>
<h4 style="text-align: left;">
Step 5:</h4>
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<br />
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Your laal maas is ready to be served. Garnish with dry red
chillies and onion rings.</div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-57065151989793359182015-04-22T14:06:00.000+05:302015-04-22T14:06:21.713+05:30The Authentic Bengali Malpua<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
We shifted to our new house about twelve days back. This is
my first post here since I managed to get the broadband connection yesterday
only after much follow up. There are several other works piled up, setting up
of a new house is so much trouble and labour. Carton full of clothes, books,
other household items etc. are lying around but nothing can keep me off my
passion, cooking and blogging for long. </div>
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<o:p><br /></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4g99jjsnGFiN8CqOaIXTp7Yk7xKTYwe7mmANUOOqGxp2TbEjei5BuvTpKkYsIcvyKySRRa0dhVKnJqSUyXTz7PLUwdH-2-nYN7d9JBvGtrVlM9ko-UGep6ufisqDHJna3PjjIKlRMLw/s1600/DSC03879.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4g99jjsnGFiN8CqOaIXTp7Yk7xKTYwe7mmANUOOqGxp2TbEjei5BuvTpKkYsIcvyKySRRa0dhVKnJqSUyXTz7PLUwdH-2-nYN7d9JBvGtrVlM9ko-UGep6ufisqDHJna3PjjIKlRMLw/s1600/DSC03879.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Authentic Bong Malpua</td></tr>
</tbody></table>
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The first thing I made coming to this place is a traditional
Bengali sweet but universally loved by all sweet lovers. Offered them to Laxmi
Narayan during the puja(house warming), and then we all had a fair share of
this heavenly melt-in-mouth ‘prasad’(any food offered to God during pujas).
Yes, you guessed it right… it is Malpua. I learnt this sweet from my maa and
you all know that the traditional Bengali recipes I shared on my blog are either
my mom’s or grandmom’s. This is the
authentic one, because most of the malpuas available in the sweet shops nowadays
lack the authentic flavour, use khoya (dried whole milk), but original Bong
malpuas never contained khoyas, almonds, pistachios or any type of nut. </div>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzL09kA5ev5_MpVLcNnVGgDu3kK38mhUoEoTMkh0z4aA1_bJLJF7CUVX2j9ojy42Tm_3VZpI3g3gzMGE67vMOkWJeps_RHkFGgltU9m-R7ckUlfOndZC4j_4jfD4T6oGVS_7wq-KHQlI/s1600/DSC03875.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzL09kA5ev5_MpVLcNnVGgDu3kK38mhUoEoTMkh0z4aA1_bJLJF7CUVX2j9ojy42Tm_3VZpI3g3gzMGE67vMOkWJeps_RHkFGgltU9m-R7ckUlfOndZC4j_4jfD4T6oGVS_7wq-KHQlI/s1600/DSC03875.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Authentic Bong Malpuas</td></tr>
</tbody></table>
</o:p></div>
<h3 style="text-align: left;">
The way I made it:</h3>
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<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1
litre full cream milk reduced to ¾ th after simmering</li>
<li class="MsoNormal">200
gms maida/all purpose flour</li>
<li class="MsoNormal">150
gms sooji/semolina</li>
<li class="MsoNormal">400
gms sugar for sugar syrup/chashni + 100 gms for the batter</li>
<li class="MsoNormal">½ tsp
freshly crushed black peppercorns</li>
<li class="MsoNormal">1 tsp
fennel seeds/mauri/saunf</li>
<li class="MsoNormal">Ghee/clarified
butter for frying as per requirement</li>
<li class="MsoNormal">Cherries
for garnishing</li>
</ul>
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<br /></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1rIJA2QKYMy64_BWrli5txF2J7QieimlbHGBEPab4kWcgNwyfj-PGeKsabehBO1cMTnLz8VqUdWKioaER_lyjkcNZJsypXLMsHVf6cNQCJLKa-SrG6HI9pl7YfT1XTbkji6u3niPnNQ/s1600/DSC03882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1rIJA2QKYMy64_BWrli5txF2J7QieimlbHGBEPab4kWcgNwyfj-PGeKsabehBO1cMTnLz8VqUdWKioaER_lyjkcNZJsypXLMsHVf6cNQCJLKa-SrG6HI9pl7YfT1XTbkji6u3niPnNQ/s1600/DSC03882.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Authentic Bong Malpuas</td></tr>
</tbody></table>
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<h3 style="text-align: left;">
Process:</h3>
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<br /></div>
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<br /></div>
<h4 style="text-align: left;">
Step 1:<br /><o:p> </o:p></h4>
<div class="MsoNormal">
Take a mixing bowl and add milk, sugar, fennel seeds, crushed
black pepper. Now add maida and sooji, mix slowly and properly so that no lumps
are formed. Do not make the batter too thick or too runny. If it is too thin
the malpus will break while frying and if they are too thick then they will not
soak the sugar syrup properly and you will never get the melt in mouth malpuas.
</div>
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<br /></div>
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<br /></div>
<h4 style="text-align: left;">
Step 2:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the mean time make the sugar syrup or chashni in a pan by
adding sugar to two big cups of water and let it simmer on low heat until the sugar
dissolves completely and the syrup thickens to a single wire consistency. You
can add more water if needed.</div>
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<br /></div>
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<br /></div>
<h4 style="text-align: left;">
Step 3:</h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat ghee in a kadai and fry the malpuas delicately adding
one scoop of a ladle to the ghee at a time. </div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
Step 4:</h4>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Transfer the fried malpuas to the pan containing the sugar
syrup and let them soak in for half an hour before serving. Garnish with
cherries on top. </div>
</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-78251498886615569962015-04-07T12:43:00.000+05:302015-04-22T14:34:16.622+05:30Kolkatar Singara ~ Samosa Bong Style <div dir="ltr" style="text-align: left;" trbidi="on">
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The Bengali New Year or Poila Boishakh is just round the corner and this is a special recipe for the special occasion. Also it will complete one year of my blog. This is the first one in the series. ‘Kolkatar Singara’…. does this stir up any pleasant memory
in your mind? Well, it does for me. A Bong at heart I can never erase these wonderful gastronomic experiences in Kolkata during my younger days there. Singara is a Bong
name for samosas, a triangular Indian pastry with mainly savoury stuffing of
spiced potatoes, peas etc., but the flavour is strictly Bengali. The stuffing,
taste, texture everything is just out of the world, a class apart, incomparable
with any samosas I have tasted after that.</div>
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<o:p><br /></o:p></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHDVefuqhwgj0dkVic4Q6IUAZxo2l5wjML3-sD8vlgVWqkV-eMnX2x8g8NjOUxJ40_GCCxELOR4giMClANlfp8jSI7fouzzC-m-W-qBHBvgKt3U5FPc7HqQy9O9naHfklJ0jTSU4T0C4/s1600/DSC03836.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHDVefuqhwgj0dkVic4Q6IUAZxo2l5wjML3-sD8vlgVWqkV-eMnX2x8g8NjOUxJ40_GCCxELOR4giMClANlfp8jSI7fouzzC-m-W-qBHBvgKt3U5FPc7HqQy9O9naHfklJ0jTSU4T0C4/s1600/DSC03836.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alu-Phulkopir Singara</td></tr>
</tbody></table>
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‘Singaras’ are available at almost all the sweet shops of
Kolkata but Dwarik Ghosh and Balaram Mullick demand a special mention for
mastering the culinary art of making ever delightful Bong singaras. The
singaras were not much large in size, the outer coating of the patty was of
maida/ all purpose flour, the stuffing consisted of alu/potato,
phulkopi/cauliflower, peanuts, koraishunti/peas, much less spicy than the
samosas, soft yet crispy with the flavour of cauliflower and peas in every
mouthful, I could devour almost five to six at a time!! This is the most
favourite Bong snack, a signature creation you can say… and no adda is ever complete
without ‘singara’ and ‘cha’(tea) in Kolkata. Do NOT miss these if you are visiting
the city. </div>
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<br /></div>
<div class="MsoNormal">
An humble try to recreate ‘Singara’ was worth it and a
thoroughly enjoyable experience. I was successful at replicating that same
divine taste which I had savoured so many years ago. </div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LWe8jWjOvCtAr1sCYw2Cu4P1BS7oC5hFt0wBKwQTNqmo4vh0VF3Negif7rnOPluSyDG8iK_6sf-_gTtxdwxcW-uriHVveOpiiYpYgNZ2LN9rI2MR-i5bbmgNQYIafmSlgkd-baPMp2w/s1600/DSC03837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LWe8jWjOvCtAr1sCYw2Cu4P1BS7oC5hFt0wBKwQTNqmo4vh0VF3Negif7rnOPluSyDG8iK_6sf-_gTtxdwxcW-uriHVveOpiiYpYgNZ2LN9rI2MR-i5bbmgNQYIafmSlgkd-baPMp2w/s1600/DSC03837.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alu-Phulkopir Singara</td></tr>
</tbody></table>
</o:p></div>
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
How I made it:<br /><o:p> </o:p></h3>
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<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
For the outer coating:</h4>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">150
gms maida/all purpose flour</li>
<li class="MsoNormal">½ tsp
baking soda</li>
<li class="MsoNormal">A
pinch of salt</li>
<li class="MsoNormal">A
little white oil</li>
</ul>
<div class="MsoNormal">
<br /></div>
<h4 style="text-align: left;">
For the stuffing:</h4>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2
large potatoes boiled</li>
<li class="MsoNormal">½ a
cauliflower separated into small florets</li>
<li class="MsoNormal">A
fistful of green peas</li>
<li class="MsoNormal">A
fistful of peanuts</li>
<li class="MsoNormal">½ tsp
ginger paste</li>
<li class="MsoNormal">½ tsp
turmeric</li>
<li class="MsoNormal">3-4
green chilies chopped</li>
<li class="MsoNormal">Salt n
sugar to taste</li>
<li class="MsoNormal">White
oil for frying</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfPQLnnUUUKcBELVtrHjpOIcjiEg_IzLWT_l5n_OgcvkQJHKLviFqljour_lXaEMQ1MyXiUdIoZSGVugHCqGg6mNG_ZR0K0Gt8EiT5j44cXr2C_jTj2PCE6mVipSlELhmwbMWUbhdA1E/s1600/DSC03843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfPQLnnUUUKcBELVtrHjpOIcjiEg_IzLWT_l5n_OgcvkQJHKLviFqljour_lXaEMQ1MyXiUdIoZSGVugHCqGg6mNG_ZR0K0Gt8EiT5j44cXr2C_jTj2PCE6mVipSlELhmwbMWUbhdA1E/s1600/DSC03843.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alu-Phulkopir Singara</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<h3 style="text-align: left;">
Process:</h3>
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<br /></div>
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<br /></div>
<h4 style="text-align: left;">
Step 1:<br /><o:p> </o:p></h4>
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Knead the flour into a soft dough with all the ingredients
for outer coating mentioned above and water. Keep aside covered.</div>
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<h4 style="text-align: left;">
Step 2:<br /><o:p> </o:p></h4>
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Heat oil in a wok and fry the cauliflower florets and peas.
When the cauliflowers turn brownish add the ginger paste, green chilies and
turmeric powder. Saute well.</div>
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<h4 style="text-align: left;">
Step 3:<br /><o:p> </o:p></h4>
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Add the boiled potatoes. Mash while stirring. Add the
peanuts, salt and sugar. Mix well all of them together. The stuffing is ready.</div>
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Step 4:</h4>
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<br /></div>
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Take the kneaded dough and tear a little from it. Roll it a
little thicker than and into a size a little bigger than a poori. Cut it into
half. These two halves will make two singaras. </div>
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<h4 style="text-align: left;">
Step 5:</h4>
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Take one half and join the edges securely, applying a little
water on them. The stuffing will not spill out this way. Now make a funnel with
it placing between the thumb and index finger. Put the stuffing into the funnel
and fold the edges giving it the triangular shape of a samosa. In this way make
the rest. </div>
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<h4 style="text-align: left;">
Step 6:</h4>
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Take sufficient oil in a big kadai/wok and put all the samosas
in it without heating the oil, the singaras will not turn brown if you do it
this way. Now heat the oil and fry them.
</div>
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<h4 style="text-align: left;">
Step 7:</h4>
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<br /></div>
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Take out straining the excess oil and serve hot with tomato
sauce or chutney of your choice accompanied with tea of course. :D</div>
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</div>
Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0tag:blogger.com,1999:blog-978088491959266642.post-20574235810397904542015-04-03T16:00:00.000+05:302015-04-03T18:19:58.519+05:30Sattu (Toasted Bengal Gram Flour) Poori and Mughalsarai Station's Alu Subzi (Potato Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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<st1:country-region w:st="on">India</st1:country-region>
is a treasure cove of several lip smacking regional delicacies. Different
regions have their own ingredients, style of cooking and delicacies. Those on
an Indian culinary tour must not miss these rustic tastes or their gastronomic
journey would be incomplete. One such food is Sattu Poori which is a jewel from
<st1:place w:st="on">Bihar</st1:place>. Sattu is toasted Bengal gram flour
which is healthy, delicious and filling, a staple of <st1:place w:st="on">Bihar</st1:place>,
Jharkhand and Eastern Uttar Pradesh region. With this I served the famous
Mughalsarai Platform’s Alu Subzi, a heavenly potato curry often served with
pooris at the Mughalsarai station platform. Mughalsarai is a major junction in
Eastern UP and the platform food is very popular among those frequently making
train journeys through this station. This Alu Subzi is so simple and tasty, you
will be amazed at the rustic flavour of this dish with such few ingredients.
Both of these delicacies made an incredible matching and we had a dinner to
remember. However you can savor this magical alu subzi with plain pooris or
paranthas too.</div>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjBFI_izyrVMz-Ku4xOHg5RLxGVrag7vPa9Igr3kiubOoCcVtKhhN0mApPRYSESB89ZxbL942hL8eN76GfExHM6F27IyQHgidUoCIDJQdJ1pWZKiUkEmcKM0Fqg6a4YYjGmVnjXa-p_o/s1600/DSC03811.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjBFI_izyrVMz-Ku4xOHg5RLxGVrag7vPa9Igr3kiubOoCcVtKhhN0mApPRYSESB89ZxbL942hL8eN76GfExHM6F27IyQHgidUoCIDJQdJ1pWZKiUkEmcKM0Fqg6a4YYjGmVnjXa-p_o/s1600/DSC03811.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sattu Poori</td></tr>
</tbody></table>
</o:p></div>
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<a name='more'></a><br />
<h3 style="text-align: left;">
First the recipe for Sattu Poori:</h3>
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<br /></div>
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<br /></div>
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<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">200
gms sattu/toasted <st1:place w:st="on">Bengal</st1:place> gram flour</li>
<li class="MsoNormal">250
gms wheat flour/atta</li>
<li class="MsoNormal">1 big
onion finely chopped</li>
<li class="MsoNormal">½ tsp
ginger finely chopped</li>
<li class="MsoNormal">1 tsp
green chilies finely chopped</li>
<li class="MsoNormal">½ tsp
garlic finely chopped</li>
<li class="MsoNormal">A
fistful of chopped coriander leaves</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">White
oil as per requirement for frying</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcUTra9k7m-fmtqBucBiRb00ZIBk2I39m8D22ZPF7IoV_3llA8bEJsbkUlu0WREfxjM1Vi2dARpMntwdJPPdJTUxJDBWxPnMLfl7ktrER4QdZ3ZZFBLgHPkF-kgqtDgG5baXxnN5UFAw/s1600/DSC03819.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcUTra9k7m-fmtqBucBiRb00ZIBk2I39m8D22ZPF7IoV_3llA8bEJsbkUlu0WREfxjM1Vi2dARpMntwdJPPdJTUxJDBWxPnMLfl7ktrER4QdZ3ZZFBLgHPkF-kgqtDgG5baXxnN5UFAw/s1600/DSC03819.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sattu Poori</td></tr>
</tbody></table>
</o:p></div>
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<h3 style="text-align: left;">
Process:</h3>
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<h4 style="text-align: left;">
Step 1: The filling/stuffing</h4>
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In a bowl toss in sattu, onion, ginger, garlic, green
chilies, coriander leaves, salt and ½ tsp sugar. Mix them together well with 1
tablespoon water until the stuffing is ready.</div>
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<h4 style="text-align: left;">
Step 2:</h4>
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<br /></div>
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Knead atta/ wheat flour and keep aside.</div>
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Step 3:</h4>
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<br /></div>
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Take a little kneaded flour in your hand and make a
depression at the centre with your finger. Put the stuffing in it and fold it
from all the sides properly so that stuffing doesn’t come out. </div>
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<h4 style="text-align: left;">
Step 4:<br /><o:p> </o:p></h4>
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Take a rolling pin and flatten out the pooris. Take care not
to apply too much pressure or the stuffing will burst out.</div>
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<h4 style="text-align: left;">
Step 5:</h4>
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<br /></div>
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Heat sufficient oil in a kadai/wok and fry the sattu pooris
one by one.</div>
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<h3 style="text-align: left;">
Now the recipe for Alu Subzi/Potato Curry:<br /><o:p> </o:p></h3>
<div class="MsoNormal">
<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQe1nNmmkD9pClK4uZ_-QRD_eeBc4zn1Fee9ns7wi8L7DCwMEeLuUzpRKnIWemeh7EMzyqEMgn9cB5GBNR9F1KcvLL-w4cg0EA3eb-zijdcYs1zNkcizAlwdvpqLVERBcLCbZQMxwZA44/s1600/DSC03804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQe1nNmmkD9pClK4uZ_-QRD_eeBc4zn1Fee9ns7wi8L7DCwMEeLuUzpRKnIWemeh7EMzyqEMgn9cB5GBNR9F1KcvLL-w4cg0EA3eb-zijdcYs1zNkcizAlwdvpqLVERBcLCbZQMxwZA44/s1600/DSC03804.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mughalsarai Station Alu Subzi</td></tr>
</tbody></table>
</o:p></div>
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<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">4-5
large potatoes cut in cubes</li>
<li class="MsoNormal">1 tsp
hing /asafetida</li>
<li class="MsoNormal">½ tsp
amchoor powder/dry mango powder</li>
<li class="MsoNormal">1 tsp
jeera/ cumin seeds</li>
<li class="MsoNormal">2 bay
leaves</li>
<li class="MsoNormal">½ tsp
turmeric powder</li>
<li class="MsoNormal">1 tsp
kashmiri red chili powder</li>
<li class="MsoNormal">4-5
slit green chillies</li>
<li class="MsoNormal">Chopped
coriander leaves</li>
<li class="MsoNormal">Salt
and sugar to taste</li>
<li class="MsoNormal">2 tsp
ghee/clarified butter</li>
<li class="MsoNormal">Mustard
oil as per requirement</li>
</ul>
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<br /></div>
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<o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHJyE26n2sG8pDHu8FxXAwE-o8ryuFUSfnTaO0mSu9I22ZKk5JtQvYjjvgx8LXG6FnOQ72yrV_lm7V5NvGGtzFWBiqo6MUV4ptv8ArdU-wEZh1at_oCl0PEFUZhpdW0IYh4a1Kw7NmMo/s1600/DSC03805.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHJyE26n2sG8pDHu8FxXAwE-o8ryuFUSfnTaO0mSu9I22ZKk5JtQvYjjvgx8LXG6FnOQ72yrV_lm7V5NvGGtzFWBiqo6MUV4ptv8ArdU-wEZh1at_oCl0PEFUZhpdW0IYh4a1Kw7NmMo/s1600/DSC03805.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mughalsarai Station Alu Subzi</td></tr>
</tbody></table>
</o:p></div>
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<o:p><br /></o:p></div>
<h3 style="text-align: left;">
Process:<br /><o:p> </o:p></h3>
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<o:p><br /></o:p></div>
<h4 style="text-align: left;">
Step 1:</h4>
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<br /></div>
<div class="MsoNormal">
Heat oil in a kadai/ wok and splutter bay leaves, cumin
seeds, asafoetida. Add the potatoes and fry for 3-4 minutes.</div>
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<h4 style="text-align: left;">
Step 2:</h4>
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Add the powder masalas, salt, sugar and 1-2 big cups of
water. Cover with a lid and let it get cooked on medium heat until the potatoes
are done.</div>
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<h4 style="text-align: left;">
Step 3:</h4>
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<br /></div>
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Switch off the flame and add the slit green chilies, ghee
and chopped coriander leaves. Again cover and give 5-10 minutes standing time.</div>
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<h4 style="text-align: left;">
Step 4:</h4>
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<br /></div>
<div class="MsoNormal">
Serve hot with sattu pooris. </div>
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Anindita Pramanickhttp://www.blogger.com/profile/00087683073234899477noreply@blogger.com0