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Tuesday, 30 September 2014

Bhune Kamal Kakdi ki sabzi (lotus stem)

lotus stems recipe,indian recipe,kamal kakdi ki sabzi,bhein,masala bhein
Bhune Kamal Kakdi ki sabzi (lotus stem)


Just love the Crunchiness of this vegetable!
Ingredients:
2 lotus stems
1 chopped onion
2 medium size chopped tomatoes
1tsp red chilly powder
1tsp amchoor powder (dry mango powder)
1/2 tsp haldi (turmeric powder)
Salt
Normal cooking oil and my fav Kaali kadai (iron pan)
Method:
1. Wash the lotus stems under running water,peel them n wash them again

 thoroughly as they are caked wit mud.Cut them in thin diagonal slices n dip 
them in cold salt water for 10mins.Remove from water n keep aside.
2. Heat oil in a kaali kadai, saute onions till golden brown.Now add in the salt 

n tomatoes.Cook the tomatoes well till the masala leaves oil.
3.Add in the sliced kamal kakdi along wit the amchoor powder, chilli powder n

 haldi.Saute well n cover n cook on slow flame.Add water in small intervals so that
 it doesnt stick to the pan.
4.Cook for around 10-12 minutes stirring in intervals once the lotus stems are soft ,

 take off heat n garnish with coriander leaves n Enjoy this crunchy dish!
Ps: Usually the kamal kakdi is boiled or steamed before adding the masalas.

But I like it without boiling as the texture of the kamal kakdi is best enjoyed when half crunchy n half soft!

Wednesday, 24 September 2014

Smoked Keema Masala!!

keema,keema aloo,keema in mustard oil,minced mutton

Smoked Keema Masala!!

The method of this recipe is inspired from Atul’s  Nepali bhutwa mutton
(Thank you).
I added in a bit by creating my own red paste and a few changes here n there.
The outcome was superb!!

Ingredients :

800 grams Minced Mutton (Keema)
3 onions sliced
2 tomatoes (cut in two halves and place them in a micro proof bowl and heat for 
3 mins,grind to a puree when cool)
1 cinnamon stick
2 green cardamoms
7-8 cloves or laung (freshly ground,keep aside to be used at the end)
Salt
Mustard oil- ¾ th of a cup

Red paste- (Grind the below to a fine paste,add very lil water)
1 garlic pod
4 dry red chillies
½ tsp turmeric powder
3 green chillies
2 tsp Meat masala or 1 tsp garam masala
1 tsp red chilly powder

Method:
Heat Mustard oil in a pressure cooker or a deep Pan.Burn the mustard oil and 
take off heat,add in the cinnamon stick and green cardamoms.Once the oil gets 
flavoured,return to heat and  add in the sliced onions ,sauté till golden brown 
(on a slow flame).Now add in the keema (I got the meat washed before getting it
 minced,as washing it post loses the flavour).Bhuno the keema with salt on high 
heat for 10 mins on high heat to seal the juices.Now lower the flame and let it bhuno
 for good 15-20 minutes till the keema changes color,add splashes of water in between.
Now  tilt the cooker so that the oil flows on the side  and sauté the ground red paste in
 this oil for 2-3mins.Mix the masala and keema well and cook for another 5 mins.
Add the tomato puree and let it cook well till it leaves oil.Add in 1-2 cups of water.
Once keema is completely  done,mix in the ground clove powder  and take off heat.
Keep it covered for 10 minutes.

Now comes the smoking part (my fav):
Heat a small piece of charcoal.Once red hot place it in a katori(steel bowl).
Immediately place this katori over the keema,pour half a tsp of ghee over 
the charcoal and cover the cooker with a lid.Let it smoke the keema  for 5-7 mins .
Take the Katori out  and your Smoked Keema is ready!!!Enjoyyy

Monday, 22 September 2014

Kingfish Masala Rawa Fry !

surmai fish fry,masala fish fry,rawa fry fish,kingfish fry
Kingfish Masala Rawa Fry

A simple preparation but crisp n yummy!
Recipe courtesy: shwetambari parab

INGREDIENTS:

Kingfish(surmai):  4 slices
Green paste:
(Grind together  1 inch Ginger + 6-7 flakes garlic +2 green chillies+ 1 cup coriander leaves )
Turmeric powder 1 tsp
Red chilly powder 1 tsp
Chaat masala 1tsp
Salt
Kokum water 2tsp(soak 4-5kokums for 15mins) or lemon juice
Semolina(Rawa) : 1 ½ bowl
Oil for frying.

METHOD
Do not wash the  slices as you get them from the market.First apply salt to all the slices
 on both sides and keep it for 45mins.Now wash the fish thoroughly.To the green paste 
add turmeric , red chilly powder,chaat masala ,salt  and kokum juice and mix well.See 
whether the mixture requires more salt accordingly adjust salt. Place the fish pieces on 
a flat plate and Now apply this final paste to the  slices on both sides.Let it rest for 30 mins.
Now take a plate and  make a thin bed of semolina(rawa) and dip each slice both sides so 
the semolina gets coated properly.And finally shallow fry the fish slices on a Tawa or flat
 Non-stick pan till crisp n golden brown as in the pic.Enjoy with sliced onions and green chutney!!

Friday, 19 September 2014

Prawns in Red Wine Vinegar n Cherry Tomatoes!

garlic prawns ,prawns in red wine,prawns with basil
Prawns in Red Wine Vinegar n Cherry Tomatoes!


Ingredients:

10 medium size prawns
1 garlic pod (finely chopped)
7-8 cherry tomatoes
7-8 basil leaves
1/2 cup red wine vinegar
salt
pepper
Butter+oil

Method:

De-vein the prawns, sprinkle some salt n pepper and keep aside for 15mins.
Heat Butter+oil in a pan and saute the garlic for a few mins and toss the prawns
 on high heat for 5-7mins.Now add in the red wine vinegar to this and after two 
minutes put in the cherry tomatoes, basil leaves and salt pepper.Give it a nice toss 
and yummy prawns are ready! !

Wednesday, 17 September 2014

Chicken Cafreal (A Goan Delicacy)

chicken cafreal,goan chicken,green chicken,chicken with coriander
Chicken Cafreal

A Beautiful Goan recipe learnt from a Warm and Humble Person,
Chef  Crescentia Scolt Fernandes.I loved this dish from the very first day I had it 
at Bernado’s.Little did I know that I shall get the opportunity to learn it from you.
Thank you for such an amazing recipe,Loved it !!

Ingredients:
 2 pieces of Chicken legs (with skin)

Green Paste (grind all the below ingredients with lemon juice, and no water)
Coriander leaves : 8-9 sprigs
4 green chillies
Ginger and Garlic Paste- 1 tbsp each
Cloves – 5
1 small Cinnamon stick
Juice of 2 lemons
Salt (a little ,as rest is applied on the chicken)
1 1/2 tbsp Butter+ oil

Method:
Make slits on the chicken legs and apply a little salt followed by the Green Paste and
 keep aside for 3-4 hours.Heat Butter +oil in a flat pan and put in the chicken legs.
Brown well on both sides,and add sufficient water to cook (I added appx  2 small cups)
 and keep covered.In between,I poured the extra liquid over the chicken again.Dry up 
the extra liquid till the entire masala has covered the chicken .Serve with boiled  and
 fried potatoes and salad… 

Monday, 15 September 2014

Spinach Eggs and Bacon!

 Spinach Eggs and Bacon,eggs,breakfast with eggs
 Spinach Eggs and Bacon!


This is a super quick and delicious recipe for Breakfast, Lunch or Dinner.
Vegetarians can use  mushrooms instead of bacon and finish with crumbled feta.

Recipe courtesy : mandira moitra sarkar

Ingredient:
3 eggs
small bunch of baby spinach leaves
few strips of bacon
2-3 garlic cloves
pepper
very little salt (as bacon is salty)



Heat a little oil in a heavy bottom pan and fry chopped garlic until soft. 
Now crisp up some chopped smoked bacon or chorizo in the same pan. 
Add washed and drained baby spinach leaves to this and leave to wilt and the excess
 water to dry off  for about 5 min if .Now make three or four spaces on the bed of spinach 
so a bit like a shallow cavity and gently break an egg into each of these. Cover and cook on
 gentle heat for 3 -5 minutes until the eggs are set. Finish with freshly ground pepper or 
chilli flakes.

note:Serve with sautéed potatoes done in the same pan so that any excess oil and flavour
 is used up. 

Thursday, 11 September 2014

Dahi Pudina Chicken

chicken,pudina,dahi chicken,indian chicken recipe,
                          Dahi Pudina Chicken

Ingredients:
½ kg chicken
1 tbsp butter+1 tbsp oil
1tsp kasoori methi

Marinade:
1 cup mint leaves
3 tbsp hung Curd
1 tsp jeera  (cumin seeds)
1 tsp coriander powder
1 tsp chaat  masala
1 tsp red chilly powder (inc as per taste)
1 tbsp grated ginger
1 tbsp grated garlic
Juice of 1 lemon
Salt

Method:

Grind all the ingredients mentioned under marinade (except dahi) in a grinder.
Now add hung curd to this paste and Marinade the chicken and refrigerate 
for 5-6 hours.Heat oil+butter in a pan and add the marinated chicken to it.
Cover with a lid and allow it to Cook on medium flame.Stir in between occasionally
(add  little splashes water inbetween).Once almost done add in kasoori methi and 
serve hot!

Note: This is more of a semi dry dish and can be enjoyed as a starter!

This can be baked in the oven as well.

Wednesday, 10 September 2014

Jal Jeera

jal jeera,pani puri,pudina pani,summer drink
Jal Jeera

This recipe is from my Mom's recipe book and its a Treasure for sure.I've had many 
variations of Jal jeera but this one is the most yummiest!!

Ingredients:
(makes appx 2 litres)

1 small bowl imli soaked in water for 1hour(tamarind pulp)
3tbsp jeera (cumin seeds)soaked in water for 3-4hours
sugar almost 2 small bowls
1 small bowl pudina leaves(mint leaves)
2tsp kala namak(rock salt)
salt
red chilly powder

Method:
Pressure cook the soaked imli with 5-6 glasses of water wit 3-4wistles.Strain the
 water and keep aside.Now strain the jeera n grind it with pudina all dry powders
(salt n chilly) and sugar .Add this mixture to the imli water n adjust sugar or salt
 accordingly.Top it with some boondi,And its ready to be devoured with gol
 guppas and chana!!


Sunday, 7 September 2014

Chicken Ghee Roast!

ghee,chicken,garlic chicken,chicken without onions,dry chicken,spicy chicken


This is the most Awesome Chicken dish i've learnt.Its superrr easy to make and Finger licking !

Recipe courtesy: Rajeev

1 kg chicken

1 garlic bulb (minced)
1 tbsp chilli powder
2tsp pepper corns+ 1 tbsp coriander seeds dry roasted and kept aside
2-3 tbsp ghee
salt
1/4 tsp turmeric powder
1/2 stick cinnamon
2 cloves

juice of 1 lemon


Method
Heat the ghee,add the cinnamon and cloves,then add chicken,salt,chilli
powder,turmeric powder .Allow the chicken to cook well.Add a little
water if needed and cook closed on low flame.Meantime hand pound the pepper
coriander mix with the garlic and add it to chicken about 5 mts before done.Add lemon juice,give it a quick stir,till all the masala wraps the chicken..Enjoi  this perfect finger food!!

Saturday, 6 September 2014

Milky Garlic Prawns!

prawns,indian,garlic prawns,parwns with curry leaves
Milky Garlic Prawns !

Prawns when marinated in milk turn out deliciously soft without changing the flavors .

Recipe courtesy: Atul Sikand

10 Large Prawns - keep tails
1 Teaspoon Garlic paste
 1/4 teaspoon red chili powder
Salt
1/2 cup milk - just enough to cover the prawns 

Method:
Marinate the prawns for an hour with the garlic paste, red chilly powder, salt and milk.
 In a wok heat 1 tablespoon oil , add mustard seeds , curry putta and dried red chilies .
Once the seeds stop spluttering add the prawns and the milk . Cook over high heat for 
a minute , turning once . Then reduce the heat , cover and cook another 2 minutes till
 milk dries up and prawns are done .Take it off the gas.Top it with a little lemon juice 
and Black Pepper.These come out delicious , and take no time to make.


Friday, 5 September 2014

Veg Kebabs wit a Twist

indian kebabs,veg kebabs,kaale chane,tikkis

Believe me this protein filled dish tasted superrr yum...a great hit for 
non-vegetarians too...I made this with the left over chanas (black chickpeas)
 during kanjak ;)

Ingredients:

250 gms kaale chane (black chickpeas)
1 small cup soya granules (soak them in a hot water for 
15 mins till soft, squeeze n keep aside)
50 gms paneer
green chillies
2 inch piece of ginger
4 cloves of garlic
2 pieces of breads
chopped coriander
salt as per taste

Method:
Soak the chanas overnight or 6 hrs .Once done,Put a lil oil in a
 cooker and splutter jeera,coriander powder ,amchoor and salt,
add in the soaked chanas.Mix in water just enough to cover
 the chanas.Pressure cook for 3-4 whistles.Open the pressure 
cooker dry out the soupy water or keep aside.Once cool,
 Grind the Kaale chane with,ginger n garlic together,(add water
if required).Put this mix in a bowl n add salt,
grated paneer,green chillies,coriander,soya granules,
crumbled bread for binding .Shape them as tikkis and
cook on a non-stick pan n the yummy kebabs are ready....