May 31, 2011

Borar Jhal ( Split Peas With Mustard Sauce)



Ingredients:

Split Peas / matar dal : 2 cups
Potato : 2 pieces
Onion : 2, big (finely chopped)
Ginger paste : 1 tsp.
Tomato : 1, small (chopped)
Mustard seeds : 1 tsp.
Turmeric Powder : 1 tsp.
Red chilli powder :  1 tsp.
sugar : 1/2 tsp.
salt to taste

For Masala Paste:
Black mustard seeds : 1 tsp.
Yellow mustard seeds :1 tsp.
Green chilly : 1
Salt to taste
Sugar : 1/2 tsp.
 

Method:

Soak Split peas overnight or 3-4 hrs in warm water, drain and grind them with 2 green chillies, salt, sugar, ginger paste. Whip for 7-10 minutes by hand and for 2 minutes in a blender. Boil the potatoes.
Heat one cup mustard oil to smoking in a karai, reduce heat and drop level tablespoonfuls of the batter into it carefully so that they form into balls (boras).
As they fry to a golden brown and come to the top of the oil, Keep aside.
In the same karai, add mustard seeds, when seeds are splutter then add onion, fry until golden brown.
Then add tomato, saute for 2-3 mins.
After that add mustard paste, turmeric powder, red chilli powder, salt and sugar, mix well.
Now add boras and boiled potatoes, mix well with masala. Then add 1 cup of water, cover and cook for 5 mins.
It is dry based gravy, Borar jhal is ready to serve.


Sending recipe to Kiran's "Cooking With Seeds Event(CWS) : Mustard Seeds"


Sending this recipe to Priya's "Flavors of Bengal"


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Lau Kasha / Spicy Bottle Gourd Gravy

Dudhi is known as Lauki or Lau in north india, sorakaya in telugu. English name for this vegetable is 'bottle gourd'.  The bottle gourd is low in fat and cholesterol yet high in dietary fibre. A rich source of minerals and vitamins, bottle gourds contains many healing and medicinal properties. The cooked vegetable is not only easy to digest but also contains cooling.  It contains low calories also has iron, Vitamin C and B complex. Regular consumption of this
vegetable provides relief to people suffering with digestive problems, diabetics. Lauki is one of the favorite vegetables in Indian Cuisine.


Ingradients :

Potato : 2 (medium)
Onion : 2(medium)
Ginger : 1" piece
Garlic : 4 cloves(big/medium)
Green chilli : 1-2(chopped)
Tomato : 1 (medium)
Turmeric Powder : 1 tsp.
Red chilli powder : 11/2 tsp.(as per your taste)
Coriander Powder : 1 tsp.
Garam masala powder : 2 tsp.(make a powder of 3 cardamoms, 4 cloves, 1 small cinnamon stick)
Sugar : 1/2 tsp.
Salt to taste

For Seasoning:
Bay leaf : 1
Whole garam masala : 2 cardamoms, 2 cloves and 1 small cinnmon stick
Cumin Seeds : 1 tsp.
Ghee/clarified butter : 1 tbsp
Oil : 3-4 tblsp.


Method :

Wash and cut both bottle gourd and potato in medium chunks. Apply little salt and turmeric powder over them and fry in little oil one at a time. First potatoes, then bottle gourds. Keep Aside.

Cut the onions in sliced and make a paste of ginger and garlic. Chopped the tomatoes.


Heat oil in a pan, season with bay leaf and whole garam masala, cumin When they start to crackle, then add grated


Sending this recipe to Priya Mitharwal's "Bookmarked Recipes"...........


onions, stir fry till onions turn brown, add little sugar at this time, this gives the curry a nice color.
Then add ginger-garlic paste, saute for 1-2 mins, then add chopped tomatoes, green chilles, saute it until tomatoes are mushy. Then add turmeric powder, red chilli powder, coriander powder, salt and mix all the spices.

When oil seperates the masala, add fried botle gourd and potatoes. Mix well with the spice.  Add about 1  cup of water, cover the lid and  cook in medium flame.It's a semi-dry gravy dish, so the gravy shouldn't dry up all.

When veggies are cooked and you have desired consistency of gravy, drop little ghee. Mix well and cook for another 2-3 minutes.Remove from the gas and sprinkle Garam masala powder over the gravy.

Lau kasha/ Spicy Lauki Gravy  is ready to serve.


I have taken this recipe from Indrani's "
Recipe Junction". Original recipe is here
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May 30, 2011

Ladies Finger/ Okra With Mustard & Poppy Seeds


Bhindi with mustard and poppy paste offers a original and tasty twist to a typical bhindi masala.



Ingredients :

Fresh Ladies Finger/ Okra : 500 gms
Panch phoron [ An east indian 5 spice mix of fenugreek seeds,fennel seeds,brown mustard seeds,cumin seeds &
Nigella seeds readily available in Indian stores] : 1 tsp.
Yellow mustard seeds: 2 tbsp.
Poppy seeds : 1 tbsp.
Turmeric Powder : 1 tsp.
Sugar : 1/4 tsp.
Salt to taste

Green Chilli : 1 or 2
Mustard Oil : 2 tbsp.


Method :

Thoroughly wash the okra under running water and pat dry.I usually wash the okra at least 3-4 hours in advance so
that they are completely dry by the time I cook the vegetable.The more dry the okra, the less slimy it is while cooking.

Cut the washed and dried okra in small round pieces and discard the top pointed tip and the bottom. Set aside.

Make a paste of yellow mustard & poppy seeds enough water.You can use blender.It should be a thick paste and not more

In a kadhai heat the mustard oil, temper "panch phoron, lower the heat to medium and let the seeds crackle.Once

Now add mustard paste with 1/2 cup of water, green chillies, cook for 3-4 minutes till u see oil appearing on surface.

Add the turmeric powder, sugar and salt, cover with lid.


After about 6-8 minutes, remove the lid, and cook the okra till tender without the lid. Once about to be cooked, immiediately remove from heat. cracking,fry the okra, cook until 1/2 cooked watery, set aside.  

Serve warm with rice & lentils.





Sending this recipe to Kiran's  "Cooking With Seeds Event(CWS) : Mustard Seeds" eventd by, started by Priya Suresh
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May 27, 2011

Potato and Capsicum Curry

Potato Capsicum is a popular, simple and tasty North Indian side dish served with rotis and chapathis.


Ingredients :

Potato : 2 pieces, cut & boiled
Capsicum : 2, cut into cubes
Onion : 1 big, cut into sliced
Ginger-garlic paste : 1tsp.
Tomato : 1 small, chopped
Kashmiri Red chilli powder : 1/2 tsp.
Turmeric powder  :1/2 tsp.
Coriander powder : 1/2 tsp.
Salt as needed
2 teaspoon oil


For Tempering :

Bay leave : 1 or 2
Cumin seeds : 1/2 tsp.


Method :
In a kadai heat oil, add potatoes and salt, fry well. Keep aside.
In the same kadai add the tempering, when they splutter, then add the onions, fry till transparent. Next add just
the capsicum, fry till they are 3/4 cooked.
Now add ginger-garlic paste, tomato, cook until tomato is mushy.
Finally add kashmiri red chilli powder, turmeric powder, coriander powder, salt, toss well with potato and capsicum.
Now add 1/2 cup warm water, wait for the consistancy of gravy thickens.
You can use different colours of capsicum so its looks colourful and more tasty.
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Award !!!!!!!!

I thank to Pratima Shivraj of Indian Recipes for giving me this  wonderful award. Pratima has loads lot of interesting recipes in her blog. She had a wonderful blog. Keep blogging, wish you loads of success......... Thanks to all my blogger friend's and viewer's for giving your wonderful supports.


  I would love to share this award with all these wonderful blogger friends :  

1. Indrani of Recipe Junction
2. Umm Mymoonah of Taste Of Pearl City

3. Authenticoriyafood of Oriya Rasoi
4. Suja of Kitchen Corner- try It

5. Priya of Priya's Easy n Tasty recipes
6. Savitha of Savitha's Kitchen
7. Priya of Now Serving
8. Deeksha of Dee's Kitchen
9. Divya of Divya's Recipes
10. Suparna of Food Fascination



Pass this award to any number of your blogging friends, it will be appreciated.

Rules to follow to claim and share these awards:-

~Thank and Link the blogger who has given you the award.
~Copy and paste the Logos in your blog.
~Pass these on to any number of Great Blogger friends
~Comment on the most recent post and let the nominated blogger know of the award.
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May 25, 2011

Tomato Chutney

Tomato chutney is a very simple and easy recipe. The Bengali chutney is quite different from the usual other chutneys.  A lot of people also add dates to this chutney for natural sweetness. Sweet chuney is also my favourite as it goes with anything and it is perfect for those who like a sweet chutney that still has a little kick. This Tomato Chutney is also offered to Goddess Durga as part of the Bhog(goddess offering).


Ingredients :

Toamtoes : 4, big (finely chopped)
Aamsotto /Aam papri /Mango candies : some chunks
Sugar : 4-5 tbsp.
Salt a pinch
Dry red chilli : 1
Panch Phoron (five spices) : 1 tsp.
Raisin : 8-10 pieces
Oil : 1 tbsp.


Method :

Heat oil in a tawa, add dry red chilli and panch phoron, when the seeds turn brown, add chopped tomatoes and salt, cover and cook until tomatoes turn mushy in low flame.
Now add 1/2 cup water, when water start boiling then add sugar stir well and simmer until the chutney thickens.
Then add raisin and aam papri. After about minutes 20 minutes the consistency starts to change and the chutney will get thicker and look glossy. Stopped the gas.
The famous Bengali Tomato Chutney is ready to serve.



Sending this recipe Priya's " Flavors of Bengal " event, started by Nayna





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May 24, 2011

Dalia/ Broken Wheat Upma

Dalia is the Indian name for cracked/broken whole wheat. This dish is nutritious and super healthy for any meal: breakfast, lunch or dinner. This is a tasty and healthy recipe using dalia or broken wheat. It is also a good source of the daily requirement of fiber and manganese in your food.
     Upma is a common breakfast item in India. Upma has its origin in South India. It is very nourishing and simple to prepare dish, which can be eaten at any time of the day for snacking. The broken wheat upma or dalia is a delectable upma recipe with broken wheat( dalia) mixed with vegetables.

Ingredients :

Small Grain Dalia/broken wheat : 1 cup
Vegetables (carrot, potato, green beans, capsicum) : 1 cup
Raw peanuts : 1/3 cup
Onion(small) : 1(sliced)
Ginger : 1" piece, finely chopped
Green Chilli : 1 or 2, finely chopped
Tomato : 1, medium (chopped)
Turmeric Powder : 1 tsp.
Red chilli powder : 1 tsp.
Sugar : 1/2 tsp.
Salt to taste
Oil : 2 tblsp.
Fresh Coriander leaves for garnishing


For seasoning

Dry red chilli : 1
Fresh Curry leaves : a handful
Mustard seeds : 1/2 tsp.
Cumin Seeds : 1/2 tsp.


Method :

Wash and soak the dalia in ¾ cup water for half an hour. Cook in hot water for 2-3 minutes. Wait until all water absorbed, keep aside.
Chopped all the vegetable in small pieces.
Heat oil in a pan, fry raw peanuts until dark brown in medium flame. Keep aside. In the same oil, fry chopped vegetable (except capsicum) until half cooked. Keep them aside.
In the same kadai, if needed add some oil, add all seasoning ingredients, when seeds splutter then add chopped onion, saute until they chang colour. Add chopped capsicum, fry for 5 mins
Now add chopped ginger, green chilli, stir for a minute, then add chopped tomato, saute for tomato gets soft, add turmeric powder, red chilli powder, sugar, salt, fried vegetable, peanuts and dalia. Mix everything well in medium flame.
When it is mixed well then remove from heat.
Garnish with fresh coriander leaves.

I have taken this recipe from Indrani's "Recipe Junction". Original recipe is here


Sending this to Priya's "Bookmarked Recipes" Event

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Malabar Spinach Curry With Fish Head Or Macher Matha Diye Pui Shaag chochri Or Chanchra

Chanchra is a very popular delicacy from the Bengali cuisine made with mixed vegetable and fish head. It is a authentic Bengali recipe that can be very lucidly described as a curry made of one or different types of herbs put together along with vegetables (mainly potatoes, pumpkin, brinjal) and fish head.Chanchra is an all time favorite among the Bengalis and those individuals who like having Bengali food. Chanchra is an ineluctable side dish for any feast especially a get together or a marriage feast. Chanchra with warm rice is a delicacy. It is prepared mainly with malabar spinach or pui saag in Bengali, along with potatoes, eggplant and pumpkin to increase the quantity of the prepared item.


Ingredients :

Pui shaag (Malabar Spinach) – 1 kg. The leaves need to be broken from the soft stem and chopped into small pieces.
Cut the stem into 1 length.
Fish Head (Rui/Katla): 1 whole
Pumpkin cubed – 1 cup
Potatoes – 2, peeled and cubed
Eggplant (optional) – 1, cut into cubes
Green chillies – 2-3 slit in the middle
Onion : 1, big (sliced)
Ginger-garlic paste : 11/2 tsp.
Tomato : 1 (medium), chopped
Turmeric Powder - 1 tsp.
Red Chilli Powder - 1 tsp.
Coriander Powder - 1 tsp.
Salt to taste
Sugar : 1 tsp.
Mustard Oil : 1 tbsp.


Method :

Firstly wash and clean the fish thoroughly. Apply turmeric powder and salt to it and keep aside for about 10 minutes.
Heat oil in a kadai and as soon as smoke comes up add the panch phoron and as the crackling sound comes up add the green chillies.
Then add all the vegetables along with the pui shaag goes in. Stir and cover.
Cook for a minutes then add salt and turneric powder, Cover and cook over low flame. The shaag and the vegetables releases water.
Heat oil in another kadai,  fry the fish head/ fish and keep aside. In the same oil, fry the masala paste (onion,
ginger-garlic paste, tomato), turmeric, red chilli, coriander powder lightly, Add the fried fish head, mix well with masala.
Now fish head masala mix with cooked shaag kadai. Add 1 cup hot water, cover with lid and simmer till most of the water evaporates and the gravy becomes thick.
 
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May 23, 2011

Hot Summer's Day Veg. Lunch In Bengali Kitchen

Summer Special Combo Meal



Taker dal

This Dal is best enjoyed with white rice accompanied with a veggie side usually served at lunch. This is served not only as an everyday dal but also if you are serving a traditional Bengali lunch.



Ingredients:

Masoor Dal : 1/2 cup
Raw mango : 1 small piece
Mustard seeds : 1 tsp
Dry Red Chilly : 1
Turmeric powder : 1 tsp.
Segar : 1 tsp.
Salt to taste
Oil : 1 tbsp. 

Steps:

Boil the dal with 2 cups of water alongwith 1 tsp salt and the turmeric powder .
Slice the mango lengthwise in finger size pieces . You can keep the seed or throw it away.
Heat oil in a kadai. Add mustard seeds and dried chilli when they stop spluttering break a few seeds to bring out the flavorthen add the mango pieces, turmeric powder and little salt. Cover and cook till the mango pieces get softened.
Then add the boiled dal and sugar. You may need to add a little more water if the dal turns too thick. Take it off the heat.
Serve with plain hot rice and mixed vegetable.

Mixed Veggies Or Panch Meshli Torkari In Bengali Style


Ingredients :

Parwal/potol : 2 pieces
Aloo : 2 pieces
Ladies finger : 4-5 pieces
Pumpkin : 7-8 pieces
Brinjal : 7-8 pieces
Onion : 1 (medium)
Tomato: 1 (medium)
Ginger paste : 1 tsp.
Green chilli paste : 1 tsp.
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 1/2 tsp.
Coriander Powder : 1 tsp.
Sugar : 1 tsp.
Salt to taste
Mustard oil : 3 tbsp.

For Seasoning :
Bay Leaves : 2 pieces
Panch Phoron (Five spices) : 1 tsp.
Dry Red Chillies : 1 or 2


Method :

Cut the vegetables into the required size so that each vegetable is cooked.
Heat oil in a kadai, add all the vegetable, fry until vegetable half cooked. Keep aside.
In the same kadai, add some oil then add bay leaves, panch phoron and dry red chillies, when changed the colour
then add onion, fry until golden brown.
Then add chopped tomato, ginger paste, green chilli paste, saute for 1-2 mins. Add turmeric, kashmiri red chilli,
coriander powder, sugar, salt and fried vegetable, mix it well.
Now add 1 cup hot water, cover and cook on low flame till all the vegetables are cooked leaving no watery gravy.
Serve with rice and dal. Those who don’t like rice eat this curry with roti or paratha or even puri (loochi).


Teasle Gourd Fry

Ingredients :

Teasle Gourd ( Kakrol) : 2 pieces
Turmeric Powder : a pinch
Salt a pinch


Method :

Mix all the ingredients with teasle gourd.
Heat oil in a cooking vessel, fry teasle gourd pieces until golden brown in colour and crispy.
Serve hot with rice and dal.



Sending this recipe to Priya's " Flavors of Bengal" Event





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May 21, 2011

Rohu With Mustard & Poppy Seeds Gravy

Sorshe Rui is a very famous & traditional choice for every Bengali lunch. This dish is appreciated under all circumstances. Bengalis love to have this with warm plain rice.




Ingredients :

For Marination :

Rui/Rohu fish : 2 piees
Turmeric Powder : 1 tsp.
Salt : 11/2 tsp.
Lemon Juice : 1 tsp.


For Gravy :

Black Mustard Seeds: 1 tsp.
White Mustard Seeds : 1 tsp.
Poppy seeds : 1 tsp.
Green Chilli : 1 piece
Black Cumin Seeds : 1/2 tsp.
Onion : 1 medium, sliced
Tomato : 1 (Medium)
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Red chilles for garnishing


Method :

Firstly wash the fish pieces well and add all the marinated ingredients on it. Rub both the sides properly & keep them separately for almost 15-20 minutes.
Now make a smooth paste of two type of musturd seeds, poppy seeds, green chilli.
Take a kadai, heat oil on medium temperature.Shallow fry the fish pieces (make sure that both the sides are well fried) & remove them from the kadai.At the
same kadai pour some more oil, add black cumin seeds, when seeds are splutter then add sliced onion, fry until golden brown.
Now add tomato, cook till it become soft. Then add mustard paste, salt and turmeric powder, red chilli powder. Stir well to mix them properly & pour ½ cup of water
for gravy.When it begins to boil add the fried fish pieces.
Lower the heat and allow it to simmer for almost 3-4 minutes.
Take it off from the heat & place it in the serving bowl.
Before serving decorate with red chillies.
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May 20, 2011

Bottle Gourd (Lauki) Kofta Curry

I think kofta's are Indian version of meat balls served with thick gravy. Koftas can be made of potato , mixed vegges and malai. I have only made lauki kofta and never tried making malai kofta .Would have to try it next time for sure. Yesterday I made lauki kofta and wanted to share with you all .


Ingredients:

For kofta:

Lauki:  1 medium sized
Gramflour  2 tbsp.
Rice Flour : 2 tbsp.
Salt
A pinch of baking soda
Turmeric powder :1/4 tsp.
Coriander powder :1 tsp.
Chaat Masala powder : 1 tsp.
Green chillies : 3-4
Coriander leaves
Ginger garlic paste : 2 tbsp.
Oil for frying


For Gravy:

Onions : 2
Tomato :1 large sized
Green chillies : 2-3
Ginger Paste : 1 tsp.
Garlic paste : 2 tsp.
Turmeric powder : 1 tsp.
Kashmri Red Chilli powder : 1 tsp.
Coriander powder : 1 tsp.
Garam masala powder : 1tsp.
Sugar : 1/4 tsp.
Salt
Oil 1-2 tsp.


Method :

Take the skin out with Potato Peeler and grate the bottle gourd, Peel and grate lauki,rinse with water and boil in salted water for 2 minutes, sqeeze the excess water with the help of your palms.
Then squeeze out water,(you can use this water as vegetable stock for gravy) add very little salt,turmeric powder,chopped greenchillies,garlic,coriander leaves,and garam masala powder. Taste and adjust the seasoning.
Then add gram flour(besan), rice flour,a pinch of baking soda and mix properly. Knead to a semi soft dough.Roll out small rounds from it.

Now heat up a kadai, add oil fry it properly on medium flame, till crisp brown.Repeat the procedure for rest of mixture.

For gravy, in the same oil fry chopped onions in little amount of oil, till brown. Now add tomato,green chillies,ginger, garlic and turmeric powder,coriander powder ,garam masala powder and fry till thick paste is obtained.

Add salt and little water to achieve gravy like consistency .Let it boil for few minutes and simmer it till the rawness of masalas is gone.

Now add kofta, cook for another 2-3 mins. Garnish with coriander leaves.

Finally, Serve hot with paratha.
 
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Shower Of Awards.......

My elder sister Indrani (Recipe Junction) has shared this award with me. I am feeling so lucky to get this award and very much grateful to my Didi (elder sister), without her consistent support and inspiration, to launch and continue this blog was very difficult to me.  This award inspires me for trying new recipes and uploading it, in my blog at regular basis. I am also so much grateful to all of my blog viewers and blogger friends, without their continuous viewing and dropping their valuable comments, I can’t continue my blog appositely.





I would love to share these set of awards with all these wonderful blogger friends, please pass these awards to other wonderful bloggers as well........

Aipi of US Masala
South Indian Home of South Indian Recipe
Urmi of Khana Masala
Priya Sreeram of Bon Appetit
Revathi of  kaarasaaram
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May 18, 2011

Creamy Egg Curry

Egg curry is a popular Indian dish of boiled eggs cooked in a sauce combined with onions and gravy and tempered with mustard seeds, fenugreek seeds, chilli powder, coriander powder , garlic and curry leaves to give a zing taste and flavor to the taste buds.  It is generally served with hot steaming rice.


Ingredients :

Egg : 4-5 (hard boiled)
Onion : 3 medium, thinly sliced
Tomato : 1 large, chopped
Ginger paste : 1 tbsp.
Garlic paste : 11/2 tbsp.
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Coriander powder : 11/2 tsp.
Musturd Seeds : 1 tsp.
Curry leaves : 2 twigs
Dry Red chilli : 1-2
Milk : 1 cup
Ghee : 1/2 tsp.
Garam Masala powder : 1/2 tsp.
Sugar : 1 tsp.
Salt to taste


Method :

Heat oil in a pan, add musturd seeds, dry red chilli, curry leaves, when seeds are crackel then add sliced onion, fry until golden brown.

Add ginger paste, garlic paste and saute for 2 mins on low flame. Then add chopped tomato, cover and cook for few

Now add turmeric powder, red chilli poowder, coriander powder, sugar and salt, mix it well.

Add boiled egg, mix with masala. Now add milk, let it cook in this masala for 5-6 mins on medium heat. Reduce flame

Finally, add garam masala powder and ghee.

Garnish with curry leaves.

 
and cook till you get the desired curry consistency.
minutes until tomato turn soft and mushy.
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May 16, 2011

Raw Green Mango Chutney Or Kachha Amer Chutney In Bengali Style

This is a very traditional way to prepare the green mango chutney in our home. This green mango chutney is always made with fresh unripe mangoes. In traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. The fifth course served just prior to the dessert is the sweet & sour chutney.


Ingredients :

Raw Mango : 1 cut into pieces as in pic
Mustard Seed : ½ tsp for tempering
Dry Red chilly : 1 for tempering
Sugar/jaggery : according to taste
Turmeric Powder : 1/2 tsp.
Salt a pinch


Method :

Wash and roughly peel the raw mangoes. Chop them.
Heat oil in a kadai, add red chilly and musturd seeds, when seeds are splutter then add chopped mangoes, turmeric
powder and a pinch of salt. Saute the mangoes.
The mangoes will take on a yellow colour then add water should be enough to cook the mangoes. The chaatni should
be thick , mix and cover to cook till mangoes are done.
When water is starting to boil then add sugar or jaggery according to your desire quantity of sweetness.
Cook and Reduce the water till you get a thick consistency.



This chutney goes to "Flavor of Bengal" hosted by Priya









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May 14, 2011

Mango Milk Shake

Mangoes are available in summer and can be used to prepare a variety of recipes like juices, payasam, milk shake, smoothies, ice creams etc.

  Mango milk shake is perhaps the most popular fruit juice in India during summer.


Ingredients :

Mango Pulp – 3 cups (2-3 Mangoes)
Sugar – 2 Tbsp
Milk – 1 glass
Mango cube

How to Make Mango Milk Shake:

Peel out Mangoes to obtain Mango Pulp. Add Mango Pulp,  Sugar in a mixer grinder or in a blender and grind them to prepare a smooth paste.
Pour the Mango paste in a bowl and add Milk to it to prepare milk shake.
Serve chilled with Mango Cube.


Sending this to Kurinji's "Healthy Recipe Hunt - 3" Event



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May 12, 2011

Microwave Recipes :

Sweet & Sour Recipe
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May 11, 2011

Bengali's Alltime Favourite - Kalai er dal R Aloo Posto (Split White Urad Dal And Potato With Poppy Seeds)

My today's recipe is Bengali hot favourite recipe. Any bengali will choose this combo meal.
  Kalai er Dal is a dal made of split white (skin removed) Urad Dal, very typically Bengali and also a favorite in many Bengali homes. Kalai er Dal with Alu Posto or Alu Seddho (mashed potatoes with a dash of mustard oil) is the best thing that can happen to you during summer afternoon lunch. Flavored with Ada-Mouri bata (a paste of ginger and fennel seeds) this sweet smelling dal can take two different avtaars. If you do not roast the urad dal and cook this Dal, it tend to get a bit smoothy. Many people do not like the smooth texture though I loved it. This dal is best enjoyed with white rice. In a Bengali home it is served with alu posto or alu seddho and is typically served during a quiet lunch for the family.



Kacha Kalai Dal ( Unroasted Split White Urad Dal)


Ingredients :

Split white Urad dal : 1 cup
Dry red chilli : 1
Five Spices (panch Phoron) : 1 tsp.
Ginger- fennel seeds paste : 1 tbsp.
Hing : 1/2 tsp.
Oil : 2 tblsp.
Turmeric powder : 1 tsp.
Salt to taste


Method :

Soak urad dal in water for about 1/2 an hour as it takes comparatively more time to cook. Soaking before cooking it, will need less time to cook. Pressure cook the dal until it is soft and done. When done, open the cooker. If water dries up, add 1 cup of water. Mash the dal. Add little salt and turmeric powder and let it cook for 2-3 minutes. Keep it aside.
Heat oil in a pan, when oil is  hot , lower the flame, add dry red chillies, hing, panch phoron. When seeds slightly change colour, pour the cooked dal over it.
Cook for 2-3 minutes. This is not a very thick dal so check the consistency accordingly.
 Add ginger-fennel seeds (Ada-mouri bata) paste and cook for 2-3 mins and take out from heat.
Now dal is ready and serve hot with plain rice.



Aloo Posto (Potato with poppy seeds)



Ingredients :

Potato : 2 (medium)
Poppy seeds : 2 tbsp.
Black cumin seeds (kala jeera) : 1 tsp.
Green chilli : 2 or more according to taste
Turmeric powder : 1 tsp.
Salt to taste
Oil : 2 tbsp.


Method :

Cut potatoes in small cube like pieces. Make a paste of poppy seeds.
Heat oil in a kadai, temper with black cumin seed, when the aroma rises then add potato, salt and turmeric powder, give it a good stir for 5 mins.
Then add poppy paste. Cook on medium heat for few minutes, so that the paste can coat nicely with potatoes. Add enough water to cook the potatoes. Add little salt over it. Cover the lid and wait till all water dries up and potatoes are cooked. After the water dries up.
Take out from heat and serve hot with any dal and white rice...............
......


Sending this recipe to Priya's " Flavors of Bengal" Event


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May 10, 2011

Macaroni In Tomato Sauce, Indian Style

Feeding kids can often be difficult but it doesn't have to be. We've put together a range of delicious and nutritious kids healthy recipes including mains, lunch box ideas and snacks. You'll also find interesting articles on health and nutrition and seasonal ingredients.
 Macaroni is very low in Saturated Fat, Cholesterol and Sodium. It is also a very good source of Selenium.



Ingredients :

Macroni - 1 cup
Onion - 1 big
Vegetable : 1 cup (Carrot, Beans, Capsicum)
Tomato Sauce - 2 -3 tbsp / Tomatoes - 2 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 1/2 tsp
Black Pepper powder - 1 tsp
Salt to taste
Oil - 1 tsp
Fresh Coriander leaves for garnish


Method  :

Boil a large pan of water and add the macroni to it. When it starts boiling, add few drops of oil to prevent the macroni from sticking together. Cook on high, it takes about 7 - 10 mins to get soft macronis. Drain the water and keep aside. Boil the vegetable.
Heat a pan with oil, add finely chopped onions and vegetable, saute for 5 mins.
Add tomato Sauce, cook till it kind of dries. 
Now add the salt and chili powder. Cook well. Add the boiled pasta. Mix it well. Add the pepper powder and mix.
Finally garnish with coriander leaves.


 I have taken this recipe from Srivalli's " Spice Your Life " original recipe is here

Sending this recipe to Priya Mithwal's Bookmark recipes


Also Sending this Authentic Vegeterian Recipe's " Kid's Delight "



Again Sending this recipe Radhika's " CBB Series #3 ~ Evening Tiffin "


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May 9, 2011

Spicy Egg Potato Curry ( Dimer Dalna) In Bengali Style


Ingredients :

Egg : 4 pieces
Potato : 2 pieces
Onion : 2 pieces (grated)
Ginger-garlic paste : 11/2 tsp.
Tomato : 1 piece (chopped)
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 1 tsp.
Garam Masala Powder : 1 tsp.
Sugar : 1 tsp.
salt to taste
Bay leaves : 1 or 2
Cumin seeds : 1 tsp.
Fresh Coriander Leaves For garnishing


Method :

Boil the potatoes and egg.
Peel the hard boiled eggs and deep fry in oil till the cover is crisp & brown.
Heat oil in a wok, add bay leaves, cumin seeds when seeds are crackel then add onion, fry until golden brown colour.
Now add ginger-garlic paste and chopped tomato, cook until tomato is soft.
Add turmeric powder, kashmiri red chilli powder, salt, sugar,1 tbsp water and mix spices well. When oil seperates from masala then add potatoes and egg. Mix well.
Add 1/2 cup of water and Cover with lid, simmer until the potato is soft and well done. When potatoes are well cooked then check seasoning and the salt, garam masala.
Garnishing with fresh coriander leaves.
Serve hot with hot rice.



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Participation Award.......

Now coming to the award, Kurinji of Kurinjikathambam@blogspot.com
This award has given me for participating HRH - Puffed Rice Event. I Thank to Kurinji for this Award.


Kurinji, Thank You


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Chicken Do-Piaza

A very popular Indian dish, it is also very popular in bengali cuisine. This recipe is of the Bengali variation. "Dopiaza" means while "Piaza" is agreed to mean onion, "Do" can mean double or twice, Some people say do-piaza means double the onion, or lots of onions, while other say that it means onions added twice. It is most likely that the original concept was to add onion at two stages. In this recipe you will see I add onion in two diffrent times.


Ingredients :

Chicken : 1 kg
Onion : 4 medium (sliced)
Ginger-garlic paste : 3 tbsp.
Curd : 2 tbsp.
Toamto : 1 (chopped)
Turmeric Powder : 11/2 tsp.
Kashmiri Red Chilli Powder : 11/2 tsp.
Coriander Powder : 1 tsp.
Green Chilli Paste : 1 tsp.
Garam Masala Powder : 1 tsp.
Bay Leaves : 2 or 3
Cloves (whole) : 4
Cardamom (whole) : 4
Cinnamon (whole) : 2"
Lemon Juice : 3 tbsp.
Fried onion for garnishing
Sugar : 1 tsp.
Salt to taste


Method :

Marinate the chicken with lemon juice, ginger-garlic paste (1tsp), salt. Keep aside for 1 hour.
Heat oil in a kadhai, add marinated chicken and fry for 5 mins.
In the same oil add bay leaves and whole garam masala, when seeds are splutter then add sliced onion and fry until
golden brown.
Add ginger-garlic paste, green chilli paste, chopped tomato, fry till the raw smell goes away.
Add turmeric powder, kashmiri red chilli powder, coriander powder, curd, sugar and salt, Cover and cook for 5 mins.
Now add fried chicken and garam masala powder, cook for another 10 mins in low flame. When oil separates from
chicken then add 2 cups of hot water in it.
When chicken cook well then off the gas. This is a medium gravy based chicken dish. Now sprikle Fried Onion (Beresta) On it.
Serve with roti or paratha, fried rice or plain rice.
 



 
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