tag:blogger.com,1999:blog-44843968771652862872024-03-21T15:10:01.452+05:30Indian Cuisine - Made easy for beginners..India is known for its diversified culture and tradition which can be well understood from the wide variety of cuisines that the rich land of India offers.Although spicy,Indian cuisine have got great reputation all over the globe.
This is an honest try to show case some of the popular,traditional and ethnic Indian dishes.The motto is simple- Cooking made easy to all beginners.
Let life choose its own spice!!!Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-4484396877165286287.post-26714381267264514722012-09-09T20:57:00.002+05:302013-03-24T12:03:36.610+05:30Honey & Chili Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: right;">
<i><b>Serves- 2-3</b></i></div>
<br />
<h3 style="text-align: left;">
Ingredients:</h3>
<ol style="text-align: left;">
<li><span style="font-family: "Times New Roman"; font-size: 12pt;">Boneless Chicken- 500 gm (Diced 1 inch size) </span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Egg – 1 ( beaten)</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Soya Sauce- 2 tbsp</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Chopped garlic- 1 tsp</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Ginger garlic ( in Equal proportion ) paste- ½
tsp </span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Black Pepper powder (crushed fresh)- 1 tsp</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12pt;">Whole Red chilies- 5-6 (</span><!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Cut and deseed the chilies)</span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Vinegar- 1 tbsp</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Honey- 6 tbsp</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Sugar- ½ tsp</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Lemon juice- 2 tbsp</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Onion Juice- 2 tbsp</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Chopped spring onion- 2-3 tsp (to Garnish</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Oil</span></li>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12pt;">Salt </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;"></span> </li>
</ol>
<h3 style="text-align: left;">
Process: </h3>
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1.Wash and pat dry the chicken using kitchen towel.</div>
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2.Add 2 tbsp of honey, ginger garlic paste, lemon juice and
½ tsp of salt. Mix well and refrigerate it for 30 minutes.</div>
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<br /></div>
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3.Take a blender bowl; add the deseeded red chilies,
vinegar. Blend, to get a fine paste.</div>
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<br /></div>
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4.Take out the chicken from the refrigerator; add the beaten egg, cornflour, 1 tbsp Soya sauce.</div>
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<br /></div>
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5.Mix them well.</div>
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<br /></div>
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6.Heat oil in a pan/wok</div>
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<br /></div>
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7.Deep-fry the chicken till golden brown.</div>
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<br /></div>
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8.Strain and keep it aside.</div>
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<br /></div>
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9.Heat 2 tbsp of oil in a pan.</div>
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<br /></div>
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10.Add the chopped garlic</div>
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<br /></div>
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11.Saute for a few seconds and add soya sauce. Mix well.</div>
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<br /></div>
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12.Add onion juice, red chili paste, black pepper, and
sugar.</div>
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<br /></div>
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13.Add ½ cup of water and mix well.</div>
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<br /></div>
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14.Add the fried chicken and mix well.</div>
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<br /></div>
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15.Check the salt seasoning.</div>
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<br /></div>
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16. Take a bowl; add ½ cup of water and 1 tbsp of cornflour.</div>
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<br /></div>
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17.Add the cornflour solution and stir well.</div>
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<br /></div>
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18.Add the honey and stir well( Toss it well- if possible)</div>
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<br /></div>
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19.Cook it for 2-3 minutes with continuous stirring and
tossing.</div>
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<br /></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">20.Garnish with chopped spring onion and serve hot</span> </div>
Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-7345860170636213392012-09-09T09:29:00.001+05:302012-09-09T09:29:37.114+05:30Chingri Macher Malaikari<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Chingri Malaikari- is actually 'An Elegant Bengali Classic'.Prawns are cooked in fresh coconut milk using some spices.The Bengali Chingri Malaikari stands out Head and Shoulders above all the cuisines.I am literally short of words in describing the taste of this classical Bengali preparation.</span><br />
<div style="text-align: right;">
<br />
<b>Serves-4</b></div>
<h3 style="text-align: left;">
Ingredients</h3>
<br />
1.Prawns- 7-8 ( 500 gm,Fresh and cleaned with heads on,marinated only with salt- for 10 minutes)<br />
<br />
<div style="background-color: #93c47d;">
* The process of cleaning a prawns is crucial as the Prawns with heads needs delicate cleaning.Keeping the heads adds the Flavour which actually makes a Bengali Chingri (Prawan) Malaikari- what it is famous for.</div>
<span style="background-color: #93c47d;">While cleaning the head- take out everything but the </span><b style="background-color: #93c47d;">liquid substance</b><span style="background-color: #93c47d;"> inside</span><br />
<br />
2.Grated Onion- 3 tbsp <br />
<br />
3.Ginger Paste-1<!--[if gte mso 9]><xml>
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4.Chopped Garlic- <!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Make a paste with ONLY 2 cloves</span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span>
<span style="font-family: "Times New Roman"; font-size: 12pt;">5.Black pepper powder- </span><!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ tsp (fresh crushed)</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">6.Slit Green Chilies- 2</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">7.Sahi Jeera (Optional)- A generous pinch ( </span><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">¼ tsp)</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">8.Cumin Powder (Jeera)- </span><span style="font-family: "Times New Roman"; font-size: 12pt;"></span><span style="font-family: "Times New Roman"; font-size: 12pt;"></span><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ tsp</span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span>
<span style="font-family: "Times New Roman"; font-size: 12pt;">9.Coriander Powder ( Dhania)- </span><span style="font-family: "Times New Roman"; font-size: 12pt;"></span><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ tsp</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">10.Turmeric Powder(Haldi)-2 pinch</span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span>
<span style="font-family: "Times New Roman"; font-size: 12pt;">11.Bay Leaf-1</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">12.Cinnamon- 1 inch stick </span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">13.Green Cardamom- 2</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">14.Cashew Paste- 2 tbsp</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">15.Coconut Milk- 3 cups</span><br />
<br />
<b><span style="font-family: "Times New Roman"; font-size: 12pt;">*To get the fresh coconut milk. Blend the coconuts; add some water;blend again, and strain out the milk using a strainer.</span></b><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">16.Fresh Cream- 1 cup</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">17.Ghee- </span>1<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ </span> tsp<br />
<br />
18.Oil- 3 tbsp<br />
<br />
19.Salt<br />
<br />
<h3 style="text-align: left;">
<b>Process:</b></h3>
<h3 style="text-align: left;">
<b> </b></h3>
<div style="text-align: left;">
1.<b> </b>Take a small bowl and add ginger garlic paste,cumin powder,coriander powder ,black pepper powder and turmeric powder.Mix all well to make an even 'masala' paste.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2.Crush the cinnamon,green cardamom using a heavy utensil ( SHIL & NORA for the Bengalis)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2.Heat oil in a pan/kadhai.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3. Fry each prawns till light/pale golden colour.Take out the prawns and set them aside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4.On the same oil add the bay leaf and Sahi Jeera.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
5.Within a few seconds,add the grated onion.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
6.Fry till golden brown.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
7.Add the 'masala' paste and fry till the oil seperates out.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
8.Add the prawns and mix well.Stir for a few seconds.</div>
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<br /></div>
<div style="text-align: left;">
9.Add salt and a very small quantity of water.( <span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ of a small cup )</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">10.Cook it for 1 minute.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">11.During this time heat another pan,add the Ghee add the crushed green cardamom and crushed cinnamon .Within a few seconds the fragrance will rice.Take out the pan from heat. </span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">12.Take out the pan ( with PRAWNS) from the heat as well.Add the saute-ed garam masala ( <b>entire mixture of STEP 11</b>) into it.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">13.Add the cashew paste and mix well.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">14.Add the coconut milk slowly and keep on stirring.Add the slit green chilies.Mix all well.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">15.Take the pan back to heat and bring it to boil.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">16.Cook it on simmer (low heat) till we get a semi-thick gravy with a creamy consistency.</span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;">17.Add the fresh cream with continuous stirring.Cook it for another 30 seconds.</span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span>
<span style="font-family: "Times New Roman"; font-size: 12pt;">18.Serve hot with plain rice or Bengali Polao.</span><br />
</div>
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<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-14329927047517661562012-08-31T20:22:00.000+05:302012-08-31T20:22:40.828+05:30Mutton Rezala<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y3n8Mr46ix4_GtypZc-ioo28UCCazq9-1pWOj26mFQ5-cRDGH8DNNASfVxPvhRtEucLUfuBCZWw73GoGaZEKaSNWJPZ3R3sDfPKk3870IZ2Dk5JuWgfxm_cTckZbaQShLgz3o1NOQmo/s1600/rezala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y3n8Mr46ix4_GtypZc-ioo28UCCazq9-1pWOj26mFQ5-cRDGH8DNNASfVxPvhRtEucLUfuBCZWw73GoGaZEKaSNWJPZ3R3sDfPKk3870IZ2Dk5JuWgfxm_cTckZbaQShLgz3o1NOQmo/s400/rezala.JPG" width="400" /></a></div>
<br />
<br />
<div style="text-align: right;">
<i><b>Serves-5-6</b></i></div>
<b>Ingredients:</b><br />
<br />
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<br />
<div class="MsoNormal">
1.Mutton – 750 gm </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>2.Onions –
4(medium), sliced</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>3.Ginger paste- 1
½ tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>4.Garlic paste- ½
tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>5.Cinnamon- 3
sticks (each of 1 inch) Cloves- 5-6</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>6.Cloves- 4-5</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>7.Black cardamom
–2 (take only the pods)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>8.Black pepper
powder- ½ tsp (crushed fresh)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>9.Bay Leaf –3</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>10.Red Chilies
(whole)-3</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>11.Curd/Yoghurt-
3 cups (250 gm)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>12.Raisins
(pasted)- 15</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>13.Cashew- 15</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>14. Milk – 250
ml( Boil it till it reduces to half)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>15.Salt </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>16.Ghee- to fry
the onions</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>17.Saffron- A
generous pinch</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Process:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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<div class="MsoNormal">
1.Wash, drain and pat dry the mutton pieces.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span> </div>
<div class="MsoNormal">
2.Soak the cashew
and raisins in hot water for 15 minutes. Make a paste of cahew and raisins-
SEPERATELY.</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span> </div>
<div class="MsoNormal">
3.Heat a pan,
add bay leaves, cardamom pods, cinnamon, and cloves.Dry roast all of these.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>4.Make a COARSE
powder of all the roasted spices.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"></span>5.heat oil in a
pan and fry the sliced onions till golden brown.Strain it and allow it to cool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6.Make a smooth paste of the fried onions. Do not add water
to make the paste.Add 2-3 tbsp of ghee to make a smooth paste.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
7.Take a bowl, add the mutton, salt, curd, ginger garlic
paste, fried onion paste, black pepper powder, roasted spice powder. Mix all
well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8.To marinade- keep it inside a refrigerator for 2 hrs. The
longer you marinade the tender the meat gets</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9. The secret of authentic mutton rezala lies in its very
slow cooking process. Take a heavy bottom vessel- that has a tight fitting lid
to it.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
10.Put the mutton inside the vessel, add the whole red chilies and close the lid.
Simmer (in very low heat) the mutton for 15-20 mins.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
11.Stir well and add 1 cup of warm water.Close the lid again
and cook in simmer for another 20-25 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
12.Take a bowl and add the milk. Mix the cashew and the
raisin paste.Mix well.Add pinches of saffron to it.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
13.Remove the mutton from heat.Add the milk.Stir well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
14.Return the vessel to heat</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
15.Cook till the meat is tender and you get a<span style="mso-spacerun: yes;"> </span>shiny white gravy.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
16.Rezala is ideal with biriyani,however you can serve with
rumali or tandoori roti.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Tips:</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-color: #93c47d;">1.</span><!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="background-color: #93c47d;">When adding the milk, make sure to remove your
pan from heat, and then once stirred in properly, return it on the heat. This
will stop the milk from breaking</span>.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-color: #93c47d; font-family: "Times New Roman"; font-size: 12pt;">2.</span><!--[if gte mso 9]><xml>
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</xml><![endif]--><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="background-color: #93c47d;">The secret of authentic 'mutton rezala' lies in Simmering-cooking in very low heat</span>.</span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span> </div>
<div class="MsoNormal">
<br /></div>
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-88368783195780426972012-08-26T13:32:00.002+05:302012-08-26T18:24:19.929+05:30With Spinach & Paneer- A Hara Bhara Kabab<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOv7GjXseApAYrIw_OxgAVL5Ml9CYUgMJ5avt3IKE2EJcmeO9zW3y0KAZ_ogzIjbKiiMWq7Nk9mpUC34I68m6MyTCA05oYGp52OGVbvhbn7WYOH9AI7ldPTeE0XW2em1LrEwWTxksjYU/s1600/hara+kababn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHOv7GjXseApAYrIw_OxgAVL5Ml9CYUgMJ5avt3IKE2EJcmeO9zW3y0KAZ_ogzIjbKiiMWq7Nk9mpUC34I68m6MyTCA05oYGp52OGVbvhbn7WYOH9AI7ldPTeE0XW2em1LrEwWTxksjYU/s1600/hara+kababn.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: right;">
<i><b>Serves-6</b></i></div>
<h3 class="separator" style="clear: both; text-align: left;">
Ingredients:</h3>
<h3 class="separator" style="clear: both; text-align: left;">
</h3>
<div class="separator" style="clear: both; text-align: left;">
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<div class="MsoNormal">
1.Spinach-12-15 leaves</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2.Fresh Green Peas- 1 ½ cup</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3.Boiled Potato- 4-5 medium size</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4.Grated Paneer (Cottage Cheese)-1 cup</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4.Ginger-1 ½ tsp, chopped fine</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5.Garlic- 1 ½ tsp, chopped fine</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6.Green chilies- ½ tsp, chopped fine</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
7.Coriander Leaves (Cilantro)- 6 tsp, chopped fine</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8. Corn-flour- ¾ cup</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9.Salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
10.Indian Chaat Masala</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
11.Oil – to deep fry</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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<h3 class="MsoNormal" style="text-align: left;">
Process:</h3>
<h3 class="MsoNormal" style="text-align: left;">
</h3>
<div class="MsoNormal">
1.Take a pan and boil water. Add salt and add the whole spinach
leaves. Boil it for 3-4 minutes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2.Strain it through cold water. Squeeze out the excess
water.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3.Chop the spinach very fine.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4.Blend the fresh green peas coarsely.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5.Peel off the skin and grate the boiled potatoes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6.Take a bowl; add the spinach, potato, paneer, green peas,
ginger, garlic, green chili, coriander leaves, and salt. Mix all well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
7.Add the corn- flour and mix again (using hand would be
better). Keep the mixture for 15 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8.Make small equal balls out of the mixture.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9.Press each ball in between your palms to give it the shape
of a flat Tikki.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
10.Heat oil in a pan and deep-fry the kebabs.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
11.Keep them on absorbent paper so that the excess oil gets
absorbed.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
12.Sprinkle chaat masala on the top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
13.Serve hot with green chutney.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-23987041533286227472012-08-25T20:50:00.001+05:302012-09-05T22:15:16.481+05:30Cheese & Egg Bread toast <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
I am delighted and satisfied, as I have ‘invented’ -a Brown
bread toast!!! ‘Invented’- probably is way too much for a brown bread toast.
Okay- let me change that to- “I have ‘created’.”</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
I was not sure about the outcome and asked my wife to
taste it- and- Guess what!?!- A superb bread toast.</div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: 12pt;">It is one of my proud moments to share this to all my
viewers.</span></div>
<div style="font-family: Verdana,sans-serif; text-align: right;">
<i><b><span style="font-size: 12pt;"><span style="font-family: inherit;">Serves-2</span></span></b></i></div>
<h3 style="font-family: Verdana,sans-serif; text-align: left;">
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<h3 style="font-family: Verdana,sans-serif; text-align: left;">
<span style="font-family: "Times New Roman"; font-size: 12pt;"> </span></h3>
<div style="font-family: Verdana,sans-serif;">
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</div>
<div class="MsoNormal">
1.Eggs - 4</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2.Milk - 1 cup</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3.Potato-1<span style="mso-spacerun: yes;">
</span>(Medium-large), boiled, and mashed </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4.Chopped Onion- 3 tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5.Green chilly<span style="mso-spacerun: yes;">
</span>(chopped) – ½ tsp<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
6.Ginger (chopped) – 1 tsp<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
7.Garlic (chopped) – 1 tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8.Brown Bread -4</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="background-color: #93c47d;">White bread can also be used. </span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
9.Salted Butter- 4 tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
10.Crushed black pepper- 1 ½<span style="mso-spacerun: yes;">
</span>tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
11.Tomato- 2 (sliced)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
12.Mozzarella cheese, grated- 2 cups</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
13.Salt</div>
<div class="MsoNormal">
<br /></div>
<h3 class="MsoNormal" style="text-align: left;">
Process:</h3>
<h3 class="MsoNormal" style="text-align: left;">
</h3>
<div class="MsoNormal">
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<div class="MsoNormal">
1.Take a blender bowl,add mashed potato,chopped onions,green
chili,chopped ginger and garlic,milk,eggs and salt.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2.Blend them well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3.Take a grease container, put the mixture.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4.Microwave (500 degree C) it for 7-8 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5.Cut it in slices,in the shape of the breads.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6.Heat a flat pan/Tawa, and toast the breads till 50%
crispy.This should be done to both the sides and in low heat.</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
7.Spread and coat butter to one side of the breads</div>
<div class="MsoNormal">
.</div>
<div class="MsoNormal">
8.Arrange them with the buttered side facing upward.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9.Put the slices(in STEP 5) on the breads.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
10.Put one tomato slice on<span style="mso-spacerun: yes;">
</span>each of them.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
11.Add a good amount of<span style="mso-spacerun: yes;">
</span>grated mozzarella cheese on the top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
12.Sprinkle crushed black pepper on the top.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
13.Heat the flat pan again and on low heat,toast the breads
till 100% crispy and the cheese melts</div>
<div class="MsoNormal">
<br /></div>
<span style="background-color: #93c47d; font-family: "Times New Roman"; font-size: 12pt;">Note: It can also be grilled to melt the cheese </span><br />
<span style="background-color: #93c47d; font-family: "Times New Roman"; font-size: 12pt;"><br /></span>
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<span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-size: 12pt;"><span style="font-family: inherit;"> </span> </span></div>
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Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-67657428796212998322012-08-25T12:51:00.000+05:302012-08-25T17:47:25.349+05:30Navaratan Korma- An Indian Mixed Vegetable Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
Navaratan korma- the meaning is, a curry made with 9 gems.It is really a very special kind of Indian mixed vegetable curry which is simply delicious.I would not consider the cooking procedure to be that easy,however I have tried my best to present it in the easiest possible way.</div>
<div style="text-align: right;">
<i><b>Serves-4-5</b></i></div>
<h3 style="text-align: left;">
<b>Ingredients:</b></h3>
<br />
1.Potatoes- 2 medium size ( ½ inch cubes)<br />
<br />
2.Carrots- 2 medium size ( ½ inch cube)<br />
<br />
3.Makhana (Lotus seeds)- 1 cup<br />
<br />
4.French Beans- 6-8 ( 1 inch pieces)<br />
<br />
5.Cauliflower- 6-7 florets<br />
<br />
6.Green peas – ½ cup<br />
<br />
7.Paneer (Cottage cheese)- 1 ½ cups (½ inch cubes)<br />
<br />
8.Cashewnuts (Kaju)- ¾ cup<br />
<br />
9.Raisins( Kismis)- 2-3 tbsp<br />
<br />
10.Fresh cream- ½ cup<br />
<br />
11.Boiled tomato Puree- 1 cup<br />
<br />
<span style="background-color: #93c47d;">Note: Boil the tomato till partial soft.Cool it.Take off the skin .Cut it and remove the seeds.Blend it to make the puree.</span><br />
<br />
12.Boiled onion paste- 1 cup<br />
<br />
13.Beaten curd- 2 tbsp<br />
<br />
14.Ginger paste- ½ tbsp<br />
<br />
15.Garlic paste- ½ tbsp<br />
<br />
16.Cumin powder- ½ tsp<br />
<br />
17.Coriander powder- ½ tsp<br />
<br />
18.Red chili powder- ½ tsp<br />
<br />
19.Black pepper powder- ½ tsp<br />
<br />
20.Cinnamon- 1 (1 inch piece)<br />
<br />
21.Green Cardamon- 2<br />
<br />
22.Cloves-3<br />
<br />
23.Bay leaf-1<br />
<br />
24.Oil<br />
<br />
25.Salt<br />
<br />
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<h3 style="text-align: left;">
<b>Process:</b></h3>
<br />
1.Heat 2 cups of water, add<span style="mso-spacerun: yes;">
</span>a few pinches of salt.Once the water starts boiling- add the
potatoes,carrots,french beans,cauliflowers,and green peas.Boil till done.<br />
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<br /></div>
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2.We should not drain the very little (if any) vegetable
stalk that remains after boiling.</div>
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<br /></div>
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3.Keep it aside</div>
<div class="MsoNormal">
.</div>
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4.Soak half of the cashew nuts in hot water for 5-10
mins.Drain it,and grind to make a smooth paste.</div>
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<br /></div>
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5.Heat 1 tbsp of oil in a pan and fry the makhana(lotus
seeds) for a minute or two. The makhana should </div>
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become crispy.</div>
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<br /></div>
6. Keep it aside.<br />
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<br /></div>
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7.Take a pan/kadhai.Heat around 2-3 tbsp of oil.</div>
<div class="MsoNormal">
<br /></div>
8.Add the bay leaf,cloves,cinnamon,green cardamom.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9.Once you get the fragrance of the 4,add the boiled onion
paste.</div>
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<br /></div>
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10.Cook it till the oil starts coming out and the colour
changes to golden.Very frequent stirring is a must.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
11.Add ginger garlic paste, cumin powder,black pepper
powder,red chili powder, and stir well.Cook it for 1 or two minutes.(OR till
the raw smell of ginger garlic goes off)</div>
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<br /></div>
<div class="MsoNormal">
12.Take off the pan from heat.Add the beaten curd slowly
(not all at the same time)with continuous stirring and mixing.</div>
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<br /></div>
<div class="MsoNormal">
13.Mix well and put the pan on the flame again.(Low
heat/simmer)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
14.Add the cahew nut paste and mix well.Cook it for 3-4
minutes on low heat.</div>
<div class="MsoNormal">
<br /></div>
15.Add the boiled vegetables and salt .Mix well and cook for
another 2 minutes.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
16. Raise the flame and add<span style="mso-spacerun: yes;">
</span>½ cup of water and then add the fried makhanas and paneer pieces.Mix
well.</div>
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<br /></div>
<div class="MsoNormal">
17.Cook for less than minute,till it starts to boil.</div>
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<br /></div>
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18.Check the salt seasoning.Turn off the flame.</div>
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<br /></div>
<div class="MsoNormal">
19.Add the fresh cream and mix well.</div>
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<br /></div>
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20.Take away the bay leaf.Garnish with the remaining cashew
nuts and raisins.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
21.Serve hot with plain rice/pulao/rumali roti/tanduri
roti/plain roti.</div>
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<br /></div>
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<br /></div>
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Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-82057067110409988592012-08-23T19:25:00.000+05:302012-08-23T20:00:15.873+05:30Charaa/Pona Macher Jhaal<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
"Bangalir Pran Mache Bhate"- It is a famous saying,which is almost synonymous with the Bengali culture.It means Bengalis live on fish and rice.The heart of Bengalis- almost carry and protect the love for this healthy source of protein.It gives me immense pleasure to showcase a very popular recipe with easily available spices in every Bengalis kitchen.'Charaa/Pona Macher Jhaal'(Baby Rohu/Katla curry in mustard sauce)-is one of my favorites,which is loved by millions of Bengalis all across the globe.</div>
<div style="text-align: right;">
<i><b>Serves:3</b></i><b> </b></div>
<b>Ingredients:</b><br />
<br />
1.Pona Mach(Baby Rohu/Katla fish)-3 pieces(whole)<br />
<br />
2.Black Mustard Seeds-3 tsp<br />
<br />
3.Poppy Seeds (Posto)-3 tsp<br />
<br />
4.Kalonji/KaloJira (black caraway seeds)- 2 pinches<br />
<br />
5.<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">Garlic-2-3 cloves</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">6.Green chilies-3-4 slit</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">7.</span></span>Turmeric Powder- <span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">½ tsp</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">8.Salt</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">9.Mustard Oil</span></span><br />
<br />
<b><span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">Process:</span></span></b><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">1.Wash the fishes and drain well.Add salt and turmeric powder and keep aside.</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">2.Heat mustard oil in a deep frying pan or a Kadhai and deep fry the fishes till the colour changes to golden brown on both the sides.</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">3.Keep them aside.</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">4.Now we will prepare the 'masala' paste for the gravy/sauce.</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">5.Take a mixer/grinder bowl,add black mustard seeds,poppy seeds,1 green chili,garlic,and sufficient water to make a smooth and even paste.</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">6.Heat 1 tsp of fresh mustard oil,add the caraway seeds(kalo jira) and add the mustard and poppy paste.</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">7.Add 1 pinch of turmeric powder,slit green chilies,salt and water.(There is no need to fry or saute the spices).</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">8.Let it come to boil and add the fried fishes.</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">9.Cook it for 1 minute.Add 1 tsp of mustard oil and mix.</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">10.Garnish with fresh chopped coriander leaves(optional)</span></span><br />
<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;">11.Serve with plain rice.</span></span><br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></span>
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></span>
<br />
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<br />
<span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span></span><span class="fullpost"><span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></span><br />
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Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-84658791382919159812012-08-23T09:28:00.000+05:302012-08-23T10:32:15.136+05:30Arbi (Kachchu) Ki Sabji<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-E5XVjyE4qkg/UDWo2oe2ZcI/AAAAAAAAAP8/owgRnkBRw7A/s1600/IMG_0503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-E5XVjyE4qkg/UDWo2oe2ZcI/AAAAAAAAAP8/owgRnkBRw7A/s400/IMG_0503.JPG" width="400" /></a></div>
<br />
<br />
<br />
<span style="font-size: small;"><b>Ingredients :</b></span><br />
<span style="font-size: small;"><b><br /></b>1.Arbi(Kachchu/Kochu)-8 – 10</span><br />
<span style="font-size: small;"><br />2.Onions(Medium Size)- 4 – 5, Sliced</span><br />
<span style="font-size: small;"><br />3.Sambar Powder-1 tbsp </span><br />
<span style="font-size: small;"><br />4.Curry Leaves-A few</span><br />
<span style="font-size: small;"><br />5.Black Mustard Seeds-1 tsp</span><br />
<span style="font-size: small;"><br />6.Urad Daal-1 tsp</span><br />
<span style="font-size: small;"><br />7.Salt to taste</span><br />
<span style="font-size: small;"><br />8.Oil.</span><br />
<span style="font-size: small;"><br />9.Coriander Leaves</span><br />
<br />
<b><span style="font-size: small;">Process:</span></b><br />
<br />
<span style="font-size: small;">1.Pressure cook the Arbi until just done and not too mushy.</span><br />
<br />
<span style="font-size: small;">2.Remove it’s skin, cut into big pieces and keep it aside. </span><br />
<br />
<span style="font-size: small;">3.Heat 3 tbsp of oil in a non-stick pan.</span><br />
<br />
<span style="font-size: small;">We are using Non-Stick pan as </span><span style="font-size: small;"> arbi tends to stick</span><br />
<br />
<span style="font-size: small;">4.Add mustard seeds, let it splutter then add urad dal. </span><br />
<br />
<span style="font-size: small;">5.Add the sliced onions and saute until it is golden brown/cooked.</span><br />
<br />
<span style="font-size: small;">6.Add the curry leaves and also the sambar powder and salt.</span><br />
<br />
<span style="font-size: small;">7.Mix well</span><br />
<br />
<span style="font-size: small;">8.Add the cut arbi pieces and slowly mix them so that the oil is coated evenly.</span><br />
<br />
<span style="font-size: small;">9.Let it cook on medium flame for a few minutes. Do not disturb it.</span><br />
<br />
<span style="font-size: small;">10. Turn the pieces and let it cook more.</span><br />
<br />
<span style="font-size: small;">11.Garnish with chopped coriander leaves. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">12.Serve hot.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-38468407854740481112012-08-21T15:12:00.000+05:302012-08-21T15:18:15.400+05:30Bhapa Ilish- Steamed Hilsa <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
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<br />
<br />
Hilsa- commonly known, as Ilish in Bengal and<span style="mso-spacerun: yes;"> </span>is the most popular and favorite fish
amongst the Bengali's.The ever so growing popularity of Ilish has made itself
another synonym for the rich Bengali Culture.</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
Primarily Ilish grows in sea. During the monsoon it comes to
Ganga and Padma to lay eggs.Ilish becomes most tasty during this period when it
makes the two rivers-Ganga and Padma its home. An Ilish from sea does not taste
that good.</div>
<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
This year the ever so rising cost has made Bengalis upset as
we have not been able to have it on a regular basis.</div>
<span style="font-family: Verdana,sans-serif;">
</span><span style="font-family: Verdana,sans-serif; font-size: 12pt;">The taste of an Ilish has an ever so deep connection
with monsoon. Today, I am ecstatic as its been drizzling all day long and I am
preparing 'Bhapa Ilish'-one of my favorites.</span><br />
<div style="text-align: right;">
<i><b><span style="font-family: Verdana,sans-serif; font-size: 12pt;"><span style="font-family: inherit;">Serves-2-3</span></span></b></i></div>
<b><span style="font-family: Verdana,sans-serif; font-size: 12pt;"><span style="font-family: inherit;">Ingredients:</span></span></b><br />
<br />
<br />
<div class="MsoNormal">
1.Ilish (Hilsa fish)- 5 pieces (washed and drained)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2.Turmeric powder- 1 tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3.Black mustard seeds- 2 heaped tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4.Yellow mustard seeds- 3 heaped tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5.Green chilies- 2-3</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6.Salt</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">7.Mustard Oil- 5 tbsp</span><br />
<br />
<b><span style="font-family: "Times New Roman"; font-size: 12pt;">Process:</span></b><br />
<br />
<br />
<div class="MsoNormal">
1.Take a mixer-grinder bowl and add black and yellow mustard
seeds, 1 green chili sufficient water to make it a smooth paste.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2.Take a strainer(tea strainer) and strain the mustard
paste. By doing this we are removing the outer skin of the mustard, which got
blended as well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3.Take a bowl,add the Ilish ,salt and turmeric powder.Mix
well and keep it aside for 10-15 mins.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4.Add the mustard paste,3 slit green chilies, and mustard
oil. Coat the mixture well on the fishes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5.Take a pan<span style="mso-spacerun: yes;"> </span>and add
water to its half.</div>
<div class="MsoNormal">
<br /></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">6.Take a steel container and keep the marinated
fishes. Please refrain from arranging any fish on top of another.</span><br />
<br />
<br />
<div class="MsoNormal">
7. Close the steel container with its lid, and place it on
the pan and place a heavy weight over it. Make sure it is at least half
submerged.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8.Cook it on high flame for about 5 min and then on low heat
for another 25-30 mins.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
9.Add water so that it does not dries out.</div>
<div class="MsoNormal">
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10. The pieces of Ilish would be very delicate, be extra
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11.Serve hot with plain rice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75T2u98RTFKNtQwpbqxwqBZCCJWYurO2SAzKwp6FhT89jrckcfmyzcLfnlWj7o-i8Npb4BTgAPtyNMB7lg-JBCMMUssgq0dioU_F17g5qAntvEKka8C08VQGWI4hshThwBNN010yEmmc/s1600/ilish+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Indian Cuisine" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75T2u98RTFKNtQwpbqxwqBZCCJWYurO2SAzKwp6FhT89jrckcfmyzcLfnlWj7o-i8Npb4BTgAPtyNMB7lg-JBCMMUssgq0dioU_F17g5qAntvEKka8C08VQGWI4hshThwBNN010yEmmc/s640/ilish+1.jpg" title="Indian Cuisne" width="480" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-66632674340331807692012-08-19T19:32:00.003+05:302012-08-19T19:54:08.023+05:30Jhinge Peyaj Posto(Ridge gourd and onion in poppy seed paste)<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
In my early days I used to hate- Jhinge (Ridge Gourd).Being a Bong my love for Posto(poppy seed)has always been in the top of the list.I have even met only hundreds of people who hate Jhinge(Ridge Gourd).</div>
<div style="font-family: Verdana,sans-serif;">
I must tell you the combination of poppy seed paste,fried onion,ridge gourd taste very good.Cooking some of the selected vegetable with poppy seed paste - is a unique combination and quite an obsession to most of the Bengali's.</div>
<div style="text-align: right;">
<i><b>Serves-2-3</b></i></div>
<b>Ingredients</b><br />
<br />
1.Poppy seed paste-1 cup<br />
<br />
Soak the poppy seeds in warm water for 15-20 mins.Strain it and blend it with adding <b>2 green chillies</b> to make a smooth paste.<br />
<br />
2.Ridge Gourd(Jhinge)- 2 ,peeled and diced<br />
<br />
3.Onion-2,sliced<br />
<br />
4.Green chillies-3 <br />
<br />
4.Mustard oil- 4-5 tbsp<br />
<br />
5.Salt <br />
<br />
<b>Process:</b><br />
<br />
1.Heat oil in a pan and fry the onions till golden brown.<br />
<br />
2.Add the diced ridge gourd(Jhinge) and add salt to it.<br />
<br />
Add the salt cautiously and the Ridge Gourd contains water.<br />
<br />
3.Cook till the Ridge Gourd softens and cooked.<br />
<br />
4.Add the poppy seed paste, 1 sliced green chili and mix well.Check the salt seasoning.<br />
<br />
5.Cook till the water dries out.<br />
<br />
6.Serve hot with plain rice. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYqRbDoS4qs1Wo93617TFhyY_B3mV-9IXK1D_gq2i91Aan29ZikijaXpqEGDV225pIrNGB9caZoaHTW9_fdkmGnxz4GDT7jiCPd9bvLJeax2qFfWWAQOGTaFJe670I-1D84U9KbNmmFc/s1600/posto.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYqRbDoS4qs1Wo93617TFhyY_B3mV-9IXK1D_gq2i91Aan29ZikijaXpqEGDV225pIrNGB9caZoaHTW9_fdkmGnxz4GDT7jiCPd9bvLJeax2qFfWWAQOGTaFJe670I-1D84U9KbNmmFc/s400/posto.jpg" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-73030633130201046642012-08-16T19:52:00.000+05:302012-08-16T20:04:12.327+05:30Bengali fish tomato curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
Last weekend I was thinking to prepare a unique,uncommon yet simple Bengali fish curry so that I can share with my readers.This got confirmed when I received a request from one of my closest friends, in Singapore,who is dying to taste something Bengali.My dear friend- this is for you.</div>
<div style="text-align: right;">
<i><b>Serves- 3</b></i></div>
<b>Ingredients: </b><br />
<br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Rohu / Katla Fish-300 gm (medium pieces)</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><br /></span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Tomato- 4 medium</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="background-color: #93c47d;">Boil the tomatoes for 5 minutes. Cool them down,
peel off the outer skin and blend it into a smooth paste</span>.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Onion-2 medium size
(chopped)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Green chili-2</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Ginger paste- 1 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Garlic paste- 2 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Cumin seeds-1 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Cinnamon- 1 stick (1
inch long)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Green cardamom- 4 </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">10.Sugar- ¼ tsp (Just a
little bit)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">10.Oil</span></div>
<div class="MsoBodyText">
<br /></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">11.Fresh chopped coriander leaves (cilantro)- 5 tbsp
or more if you like.</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"><b>Process: </b></span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1.Wash the fish, drain and pat dry using a piece
of cloth or tissue paper</span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">.</span><span style="font-family: "Times New Roman"; font-size: 12pt;"><b> </b></span><br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">2.In a blender,add<span style="mso-spacerun: yes;"> </span>¼ (one-fourth) of the chopped onions,green
chilies,cumin seeds,ginger garlic</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">paste,cinnamon,green cardamom and 2 tbsp of
oil.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Make a thick paste
(Water should not be used)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Take a bowl,add the
fish,salt and the ‘masala’ paste.Mix well and keep inside a refrigerator for 45
mins-1 hour.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Heat oil in a pan, stir
fry the fishes. Keep them aside.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Heat oil in another
pan, stir fry the chopped onions till golden brown and add the tomato paste.Add
sugar to taste.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Add the fishes and cook
till the gravy becomes thick.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Check the salt
seasoning</span></div>
<div class="MsoBodyText">
<br /></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">9.Garnish with lots of fresh chopped coriander leaves
(cilantro)</span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">10.Serve hot with plain rice. </span><br />
<br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnakH6dkV7JQ74x7Wg_hrkVJgr0SZNeE0O9g4TKnluwNNwn48QghbGbAlrMR1R9xsyknIP8EvNky1VGJGVlNoQMmfJg5fzHrpe6X1T116JYcd6XBU-GQHBZz04ix11pR2NijRv9Uqztas/s1600/fish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnakH6dkV7JQ74x7Wg_hrkVJgr0SZNeE0O9g4TKnluwNNwn48QghbGbAlrMR1R9xsyknIP8EvNky1VGJGVlNoQMmfJg5fzHrpe6X1T116JYcd6XBU-GQHBZz04ix11pR2NijRv9Uqztas/s400/fish.jpg" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-33402843058489177232012-08-15T21:37:00.002+05:302012-08-15T21:47:21.432+05:30Vegetable Chowmein- South Indian Style<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
Today,I thought of preparing chowmein with lots of vegetables but with a different style- the South Indian style with the famous 'Tarka' of curry leaves and usage of coconut milk.</div>
<div style="font-family: Verdana,sans-serif;">
Even I was wondering about the outcome.It was truly wonderful - A sea change- from the streets of Beijing to the God's own country.</div>
<br />
<div style="text-align: right;">
<i><b>Serves-1 </b></i></div>
<br />
<b>Ingredients:</b><br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;"> </span><span style="font-weight: normal;">1.Noodles-1 Packet</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"> </span>
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Onion –1 Sliced</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Cabbage Shredded- ½ cup</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Carrot-1 Sliced</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Beans- ½ cup Chopped</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Curry leaves-5-7</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Coconut milk- ¾ cup</span></div>
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<br /></div>
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<span style="font-weight: normal;">8.Salt to taste</span></div>
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<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Black pepper (fresh
crushed)- ½ tsp</span></div>
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<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">10.Mustard seeds- ¼ tsp
(1 generous pinch)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">11.Red chili (whole)- ½ ,
seeds removed.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">10.Oil- 2 tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<br />
<b>Process:</b><br />
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Add the Noodles in
enough boiling water.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Please make sure that
they do not get over cooked.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Take a strainer and
strain the Noodles through cold water 2-3 times and drain water.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Add few drops of oil to
the noodles and mix well to avoid sticking. Set it aside.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Heat oil in a deep pan;
add the mustard seeds, red chili and the curry leaves.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Add sliced onions and
stir fry for 20-30 seconds, add all other vegetables and stir fry for 1-2
minutes.</span><br />
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Add salt and pepper and
mix well.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8. Now add boiled noodles
and mix well. Check the salt seasoning.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Add the coconut milk
and mix well.</span></div>
<div class="MsoBodyText">
<br /></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">10.Serve the chowmein hot.</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOYW1U43oJvlon0OhGv6iKGFMqlZ0aYw0SKzZqR1j6tX3ybWVzdQJR-Ueekj7UF3w4BPwxnthERBJgmjKYDQ4IavDzStjAeJ-W9RYeEOenbMt1d2Q-14ihPUZQMzQKSLtMTMPObLm2kQ/s1600/chow.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOYW1U43oJvlon0OhGv6iKGFMqlZ0aYw0SKzZqR1j6tX3ybWVzdQJR-Ueekj7UF3w4BPwxnthERBJgmjKYDQ4IavDzStjAeJ-W9RYeEOenbMt1d2Q-14ihPUZQMzQKSLtMTMPObLm2kQ/s640/chow.jpg" width="480" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com1tag:blogger.com,1999:blog-4484396877165286287.post-31380227836811537232012-08-10T20:35:00.000+05:302012-08-10T20:35:10.492+05:30Oil Free Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
This is for the very first time I have come up with a chicken recipe that is oil free.I always wanted to share oil free Indian cooking.I tried this one last week when uncle visited our place.He doesn't prefer oily food and wanted me to prepare something oil-free.I prepared the chicken and he simply loved it.</div>
<div style="font-family: Verdana,sans-serif;">
I thought of sharing it with you all.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="text-align: right;">
<i><b> Serves:3-4</b></i></div>
<b>Ingredients:</b><br />
<br />
1.Chicken-500 gm (small pieces)<br />
<br />
2. Ginger garlic paste-1 tsp<br />
<br />
3.Tomato- 3 (chopped)<br />
<br />
4.Green capsicum- 1 small-medium size(diced)<br />
<br />
5.Onion - 3 (sliced)<br />
<br />
6.Green chili- 1,chopped fine<br />
<br />
7.Black pepper powder(crushed fresh)- 1 tsp<br />
<br />
8.White pepper powder- 1/4 tsp<br />
<br />
9.Lemon juice- 2 tbsp<br />
<br />
10.Honey- 2 tbsp<br />
<br />
11.Green cardamom-1<br />
<br />
12.Cinnamon- 1 inch stick,1<br />
<br />
<br />
<b>Process:</b><br />
<br />
1.Wash ,drain and pat dry the chicken.<br />
<br />
2.Add lemon juice,honey ,ginger garlic paste.<br />
<br />
3.Keep it inside a refrigerator for 1 hour.<br />
<br />
4.Boil 4 cups of water in a pan.Add the chicken,chopped tomatoes,onions,green chili,salt,cardamom and cinnamon.<br />
<br />
5.Cook it till 90% of water dries out.Take out the cardamom and the cinnamon stick.<br />
<br />
6.Add the diced capsicum,black and white pepper powder.Cook till the chicken is done and water dries out forming a gravy.<br />
<br />
7.Serve hot with plain rice.<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHpt7ZS1CBTdilNinHxvgPG3nEel6zroEo0UKCuag3nBzvr8LUaUiOyP57P9-ui0SFN0yAYqnwXrxx-PpSapnUDHd2vMRsqTUTQlfUxLZWfUrZ1kMpVEjQidOUevnQghAyf38Wg5oU64/s1600/chciken.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHpt7ZS1CBTdilNinHxvgPG3nEel6zroEo0UKCuag3nBzvr8LUaUiOyP57P9-ui0SFN0yAYqnwXrxx-PpSapnUDHd2vMRsqTUTQlfUxLZWfUrZ1kMpVEjQidOUevnQghAyf38Wg5oU64/s640/chciken.JPG" width="480" /></a></div>
<br /></div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-88334110030193826002012-08-08T20:38:00.000+05:302012-08-19T20:54:14.349+05:30Methi Mutton with fresh cream-An Indian mutton curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
Want to try something new with mutton- Its time for Methi Mutton with fresh cream.I have come up with this kind of mutton curry which should be new to your taste-buds and should create a league of its own.It is an honest effort.Need your comments and suggestions.</div>
<div style="text-align: right;">
<i><b>Serves-4-5</b></i></div>
<div style="font-family: inherit;">
<b>Ingredients:</b></div>
<div style="font-family: inherit;">
</div>
<div style="font-family: inherit;">
</div>
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">1.Mutton-750 gm (small
pieces)</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">2.Onion-5 big
size(sliced)</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">3.Ginger paste-2 tsp</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">4.Garlic paste-1</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">5. Papaya (grated)- ¾ cup</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">6.Curd- ½ cup</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">7.Coriander powder(Dhania
Powder)-2 tsp</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">8.Cumin powder(Jeera
powder)-1 ½<span style="mso-spacerun: yes;"> </span>tsp</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">9.Black pepper powder
(crushed fresh) -2 tsp</span><br />
<span style="font-weight: normal;"> </span><span style="font-weight: normal;"> </span><br />
<span style="font-weight: normal;">10.Red Chili powder- ¾
tsp</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">11.Garam masala Powder-1
tsp</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">12.Bay leaves-1 pc</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">13.Turmeric Powder-1/2
tsp</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">14.Salt to taste</span><br />
<br />
<span style="font-weight: normal;">15.Fresh Cream- ½ cup</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">16.Kasuri Methi(dried
fenugreek leaves)-2 tsp</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-size: 12pt;">17.Oil- ½ cup</span></div>
<div style="font-family: inherit;">
</div>
<div style="font-family: inherit;">
<br /></div>
<div style="font-family: inherit;">
<b>Process:</b></div>
<div style="font-family: inherit;">
<br /></div>
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">1.Wash and drain the
mutton.Pat dry the mutton using cotton cloth.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">2.Add the salt,turmeric
powder, coriander powder, cumin powder, black pepper powder, red chili powder,
and the ginger garlic paste, curd into it and mix well.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">3.To marinade, keep in a
refrigerator for 2 hours. (Preferably in a sealed container or a closed vessel)</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">4.Heat oil in a pan; add bay leaf , onion and fry till golden brown.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">5.Add the marinated
mutton, grated papaya and mix well.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">6.Close the pan using a
lid and lower down the flame.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">7.Cook the mutton in low
heat for around 20-25 minutes, or till it gets cooked. (With frequent
stirring). Check the salt seasoning, add if required.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">8.Add the kasuri
methi(dried fenugreek leaves) and cook the mutton in high heat till oil starts
coming out. Add garam masala powder.Take out the bay leaf.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-weight: normal;">9.Turn off the stove, add
the fresh cream and mix well.</span></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoBodyText" style="font-family: inherit;">
<span style="font-family: inherit; font-size: 12pt;">10.Serve hot with plain rice.</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxAkSnk9Opur9MN84rjQ5Q6XwE39C8PC1GG6S70GILQXU-LcVHEhX7MaWY3ic1V9-XxeRDk_LpyalNu0G5nHBpvcMqlPTjSLw-AbLzHC-9p7u_ksGARgQ1o08p0D_04f4p4PLn_mVlaA/s1600/mutton3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxAkSnk9Opur9MN84rjQ5Q6XwE39C8PC1GG6S70GILQXU-LcVHEhX7MaWY3ic1V9-XxeRDk_LpyalNu0G5nHBpvcMqlPTjSLw-AbLzHC-9p7u_ksGARgQ1o08p0D_04f4p4PLn_mVlaA/s640/mutton3.JPG" width="640" /></a></div>
<br />
<div style="font-family: inherit;">
<br /></div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com1tag:blogger.com,1999:blog-4484396877165286287.post-9762231415030542182012-08-06T21:00:00.000+05:302012-08-16T18:05:53.953+05:30Polao-A Bengali fried rice<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
Polao- A Bengali fried rice,made with Gobindo Bhog rice is quite different in taste,aroma from other fried rice recipes.</div>
<span style="font-family: Verdana,sans-serif;">The Gobindo Bhog rice has a lovely aroma.It is grown only in West Bengal and available mostly here.It is same as what Basmati Rice is to North India.The rice is smaller than the Basmati type,however is more aromatic</span>.<br />
<div style="text-align: left;">
<i><b><span style="font-style: italic;"><span style="font-weight: bold;"></span></span>Serves-4 </b></i><br />
<br /></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<br />
1.Govind Bhog Rice-5 cups (washed and complete dry under the sun)<br />
<br />
2.Pure Ghee-1 cup<br />
<br />
3.Cumin powder(Jeera Powder)-2 tsp<br />
<br />
4.Ginger paste-1 tsp<br />
<br />
5.Clove- 10-12<br />
<br />
6.Green Cardamom- 6-8<br />
<br />
7.Bay leaves-2<br />
<br />
8.Cinnamon- 4-5 sticks(1 inch long)<br />
<br />
9.Cashew- 1 cup<br />
<br />
10.Raisins-1/2 cup<br />
<br />
11.Onion-1 medium (grated/paste)<br />
<br />
12..Nutmeg powder- 1/2 tsp<br />
<br />
13.Turmeric Powder- 1/4 tsp<br />
<br />
14.Sugar - 1/2 cup<br />
<br />
15.Salt to taste<br />
<br />
16.Oil- 3-4 tsp<br />
<br />
17.Water- 10 cups (<b>Use the same cup used to measure the rice</b>)<br />
<br />
<b>Process:</b><br />
<br />
1.Heat 2 tbsp pure ghee in a pan.Add 1 bayleaf ,cloves,cinnamon,cardamoms.<br />
<br />
2.Add the rice and saute by continuous stirring for 5-6 minutes.Set it aside.<br />
<br />
3.Heat oil in a Handi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_ECklTR3lHl750vQGn35H2A6cEoUJACYCT4De86991WJcwcdOjXZgIl3hBUkmT03NAeQ_K5IIVhDYnfDf4j7ttVVqs_0MxZ52Pd6JdofQ3MjpqryWE9KzSArIuP9XFSwyBbFUXHWCAM/s1600/handi.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_ECklTR3lHl750vQGn35H2A6cEoUJACYCT4De86991WJcwcdOjXZgIl3hBUkmT03NAeQ_K5IIVhDYnfDf4j7ttVVqs_0MxZ52Pd6JdofQ3MjpqryWE9KzSArIuP9XFSwyBbFUXHWCAM/s1600/handi.jpeg" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
4.Add 1 bay leaf,onion paste and saute till the color changes to golden.<br />
<br />
5.Add the ginger paste,cumin powder and saute it for about 1/2 (half) a minute.<br />
<br />
6.Add the water,add salt,nutmeg powder,sugar,cashew and raisins, and bring it to boil.<br />
<br />
<b>Adding the salt is crucial.The water should taste salty and sweet. </b><br />
<br />
7.Add the fried rice,the remaining ghee and mix well.<br />
<br />
8.Watch closely till the water dries out 90%.<br />
<br />
9.Cover the lid and seal it using aluminum foil.(Regular flour dough can also be used to seal the handi)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sfa6dEkzDEgeXto6Y0fTuVzE94Iebgvf94yK5ciSDihZ-KeWNZFu8xJxrXYCBuhrbpemJCQ4N_gnC6ptFq48vud3qQYZCFWWyDXqJBuWcryA26yoHYY_upgi101emHoLer05lXq8Vg4/s1600/seal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sfa6dEkzDEgeXto6Y0fTuVzE94Iebgvf94yK5ciSDihZ-KeWNZFu8xJxrXYCBuhrbpemJCQ4N_gnC6ptFq48vud3qQYZCFWWyDXqJBuWcryA26yoHYY_upgi101emHoLer05lXq8Vg4/s320/seal.jpg" width="320" /></a></div>
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<span style="background-color: #6aa84f;"><span style="background-color: white;"><br /></span> </span><br />
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<br />
<br />
<br />
<br />
<br />
10.Turn of f the stove.Let the handi remain sealed for 45 minutes to 1 hr.<br />
<br />
11.Serve hot with chicken or mutton curry.<br />
<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_54afY0YAHjBNsVKQZoSvqghyphenhyphenYCFuUar2YF5pVwJc4OI58MZsggniEpSdBNlQLD-gtxXUzfaL1DDRTMz6JeWansaBj83oBRYVgU_gTyPX8wVhvCtgJRTViIMUcMz5z5eKTwMeKLr2yI/s1600/polao1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_54afY0YAHjBNsVKQZoSvqghyphenhyphenYCFuUar2YF5pVwJc4OI58MZsggniEpSdBNlQLD-gtxXUzfaL1DDRTMz6JeWansaBj83oBRYVgU_gTyPX8wVhvCtgJRTViIMUcMz5z5eKTwMeKLr2yI/s640/polao1.JPG" width="640" /></a> </div>
Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-77259393805293576152012-08-04T09:25:00.000+05:302012-08-04T10:27:11.041+05:30Vegetable Pakora<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Pakoras-be it Veg or Non-Veg,doesn’t really
matter to Indians.It is one of the most favourite snack in India.Perfect for a
rainy day in monsoon,or for an evening cocktail party,or for a traditional
Indian tea party- pakoras have won the hearts of a billion Indians in India and
all over the globe.</span></div>
<div style="text-align: right;">
<i><b>Serves-4-5</b></i></div>
<b>Ingredients: </b><br />
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Onions – 2 medium,
chopped </span><br />
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Cabbage- Chopped, 1 cup</span><br />
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Carrot-1, Chopped</span><br />
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Green Chillies-2 to 3,
finely chopped</span><br />
<span style="font-weight: normal;">.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Beans- Chopped, ½ cup</span><br />
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Cauliflower-Very small
dices, 1 cup</span><br />
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Gram Flour + Corn
flour- 1 cup (even proportion)</span><br />
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Eggs – 2 beaten (can be
altered with 1 pinch of baking powder)</span><br />
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Salt to taste</span><br />
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">10.Oil to deep fry</span><br />
<br />
<span style="font-weight: normal;">11.Chat Masala </span></div>
<br />
<b>Process:</b><br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Take a bowl,all vegetables,the flour mixture,salt.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Mix well.Add the beaten eggs and mix evenly all throughout.Beat well using the hand.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><br /></span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Heat oil in a shallow pan.</span><br />
<span style="font-weight: normal;"><br /></span></div>
<div class="MsoBodyText">
<span style="background-color: #6aa84f; font-weight: normal;">Tips:</span><b><span style="font-family: "Times New Roman"; font-size: 12.0pt; font-weight: normal; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="background-color: #6aa84f;"> To
check if the oil is ready, put one drop of batter in oil. The batter
should come up but not change color right away</span>.</span></b><br />
<br />
<b><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">4.Make small balls (pakora size) and release them one-by-one into the oil till they are fried golden-brown.</span></b><br />
<br />
<span style="background-color: #6aa84f;"><span style="font-weight: normal;">Tips:
Whenever frying any pakoras,controlling the heat is crucial for the
pakoras to get evenly fried.The oil should be heated first and on
releasing all the pakoras,lower down the flame(simmer) till the inside
of the pakoras get cooked.Again increase the heat,till they become
golden brown and crispier.</span></span><b><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"> </span></b><br />
<b><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"><br /></span></b><br />
<b><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;">5.Sprinkle chat masala powder and serve hot with green chutney.</span></b><br />
<b><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"><br /></span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FZuSIsmxMT5iscWWxla9O-5jQCERGfmAOt8bzTq5z5ZjhY0XAb4QShbtth_nK1kkF710RTbjzWPIbStnm80dDH5tc68t3FvC3XmjwwjtDtN9zD2dLmJS9TYL76Vfpdt7OVQGU8hZOkI/s1600/pakora.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FZuSIsmxMT5iscWWxla9O-5jQCERGfmAOt8bzTq5z5ZjhY0XAb4QShbtth_nK1kkF710RTbjzWPIbStnm80dDH5tc68t3FvC3XmjwwjtDtN9zD2dLmJS9TYL76Vfpdt7OVQGU8hZOkI/s400/pakora.jpg" width="400" /></a><b><span style="font-family: "Times New Roman"; font-size: 12pt; font-weight: normal;"><br /></span></b></div>
</div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-43328237631519553912012-08-04T08:11:00.001+05:302012-08-04T08:18:52.616+05:30Onion Pakora(Peyaji)<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">Onion Pakora(Peyaji- in Bengali),is famous and frequent as Bengalis evening snacks.This is probably the'onion recipe',amongst Bengalis.Its is simple and can be cooked in quick time.</span></div>
<div class="MsoBodyText" style="text-align: right;">
<span style="font-weight: normal;"><b><i>Serves-2-3</i></b></span><i><span style="font-weight: normal;"></span></i></div>
</div>
<div>
<b>Ingredients:</b></div>
<div>
<br /></div>
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"></span>1.Onions (peyaj)- 4 big, evenly chopped </span><br />
<br />
<div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;">2.</span>Green chilli (kacha lanka) - 4 finely chopped</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;">3.</span>Cornflour- 2 tbsp</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><br /></span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Bengal Gram Flour(Besan)- 3 tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Baking Powder-1 pinch</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><br /></span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;">6.</span>Salt to taste.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Water- </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Oil to deep fry(preferably mustard oil) </span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><br /></span></div>
</div>
<div>
<b>Preparation:</b></div>
<div>
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Take a bowl and add the cornflour and the gram flour.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Add the baking powder and mix well.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Take another bowl,add the the chopped onions,finely chopped green chillies.Add a sprinkle of water only to moisten the onions.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Add the flour mixture and salt.Mix them evenly.The mixture should be even and tight.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5. At first make small balls.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Flatten out by pressing them between your hands.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.</span><span style="font-weight: normal;">Heat oil a
shallow pan/kadai and fry the pakoras till they become golden brown.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.</span><span style="font-weight: normal;">Serve with tomato sauce or
green chutney.</span><span style="font-weight: normal;"> </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="background-color: #6aa84f;"><span style="font-weight: normal;">Tips: Whenever frying any pakoras,controlling the heat is crucial for the pakoras to get evenly fried.The oil should be heated first and on releasing all the pakoras,lower down the flame(simmer) till the inside of the pakoras get cooked.Again increase the heat,till they become golden brown and crispier.</span></span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIcBZD7_HQX-YHkdJ5ux44UM7zctPxacMg1fweOh_P7mWWw9N_4dB4hpwe3nM_U-mFD6N3hKUFgEshyphenhyphen_oBuZ9SwxGKnkCQDv17kabXYpi91x8ROTJjJVqdMOVivK4DRCIqtxsNLA9KBU/s1600/peyaji.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIcBZD7_HQX-YHkdJ5ux44UM7zctPxacMg1fweOh_P7mWWw9N_4dB4hpwe3nM_U-mFD6N3hKUFgEshyphenhyphen_oBuZ9SwxGKnkCQDv17kabXYpi91x8ROTJjJVqdMOVivK4DRCIqtxsNLA9KBU/s400/peyaji.jpg" width="400" /></a></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">.</span></div>
</div>
</div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-10506495993110364512012-07-25T20:46:00.002+05:302012-07-26T10:55:50.871+05:30Jhaal Muri-Kolkata Style(Spicy Puffed Rice)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">Go through the streets of Kolkata- you will get to enjoy the taste of Bengali's most favorite snack.Even the multi-millionaires coming out of their cars and enjoying the roadside 'jhal muri'.</span><br />
<span style="font-family: Verdana,sans-serif;">People,especially the Bengali ladies, die to taste the 'jhaal muri ' while traveling on train.Having 'jhaal muri'on a train has become a tradition and culture amongst Bengalis.</span><br />
<span style="font-family: Verdana,sans-serif;">Its the time to showcase this original 'Kolkata jhaal Muri' , available in the road side, and tastes spicy yet yummy and perfect.</span><br />
<div style="text-align: right;">
<i><b>Serves-2</b></i></div>
<b>Ingredients:</b><br />
<br />
1.Puffed rice (Muri) - 3 cups<br />
<br />
2.Mustard Oil- 3 tsp<br />
<br />
3.Chopped Onion –3 tsp<br />
<br />
4.Boiled Potato (small dices)- 6 tbsp<br />
<br />
5.Soaked chana(Bengal gram)-3 tsp<br />
<br />
6.Lemon juice - 3 tsp<br />
<br />
7.Masala powder - 3 tsp<br />
<br />
<span style="background-color: #6aa84f;">*Dry roast 4 tsp jeera (cumin seeds), 2 tsp coriander seeds and 1 red chilies. Cool and grind them together to powder.</span><br />
<br />
8. Roasted Peanuts – 6 tbsp<br />
<br />
9.Plain Jhuri bhaja(bhujia)-6 tbsp<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6xDf9r5ksp6bd1_ti8M1NVRQjBAMTweE-K1wPE3FwWPBFtq9O5obxrpcqndc6Spy-xs_pTctzjgp6wWY83DvYiMBuXb6U6igAaLcq-eTMrzYfJ9-BLjFu0Y6lP_jBeyJsILuHyEJjXY/s1600/jhalmuri.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>10.Coconut-3 tbsp(very finely chopped)<br />
<br />
11.Green Chilies(very finely chopped)-2 tsp<br />
<br />
12.Salt- To taste<br />
<br />
<b>Process:</b><br />
<br />
1.Take the puffed rice in a deep container. Add all the ingredients except mustard oil,masala powder.Mix well.<br />
<br />
2.Now add the masala powder and the mustard oil and mix well. The homogeneous taste <br />
<br />
depends on how well you have mixed.<br />
<br />
<b style="background-color: #6aa84f;">*Be extra cautious while adding salt as puffed rice already contains salt</b>.<br />
<br />
3.You can garnish with finely chopped coriander leaves.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6xDf9r5ksp6bd1_ti8M1NVRQjBAMTweE-K1wPE3FwWPBFtq9O5obxrpcqndc6Spy-xs_pTctzjgp6wWY83DvYiMBuXb6U6igAaLcq-eTMrzYfJ9-BLjFu0Y6lP_jBeyJsILuHyEJjXY/s1600/jhalmuri.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6xDf9r5ksp6bd1_ti8M1NVRQjBAMTweE-K1wPE3FwWPBFtq9O5obxrpcqndc6Spy-xs_pTctzjgp6wWY83DvYiMBuXb6U6igAaLcq-eTMrzYfJ9-BLjFu0Y6lP_jBeyJsILuHyEJjXY/s400/jhalmuri.jpg" width="400" /></a></div>
<br /></div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-26173834089096685722012-07-25T20:10:00.000+05:302012-07-26T11:02:52.872+05:30Badhakopi Macher Matha Diye<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="font-family: Verdana,sans-serif;">
I have tasted numerous types of cooking when it comes to Badhakopi'(cabbage). Needless to say- the Bengali '<b>badhakopir tarkari with katla macher matha</b>' is simply and by far the best one. </div>
<div style="font-family: Verdana,sans-serif;">
Today I am showcasing the one which I have been loving since my childhood- which has the midas touch of my mother.</div>
<div style="font-family: Verdana,sans-serif;">
The secret is not to add water during cooking.The 'badhakopi' will get cooked on its own.</div>
<span style="font-family: Verdana,sans-serif;">To all my Bengali friends- please try this as there is definitely some uniqueness in this recipe.</span><br />
<div style="text-align: right;">
<i><b>Serves-5-6</b></i></div>
<b>Ingredients: </b><br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Cabbage -1 medium sized
(Shredded)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2. Potatoes - 2, Dice
each into 4 equal halves</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Ginger paste -2 tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4. Cumin powder-1 tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5. Red Chilli powder- 1
tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6. Turmeric powder -1 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7. Green chilli
–1(chopped)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Tomato-1 big (Chopped)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9. Sugar- 1 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">10.Garam Masala Powder- ½
tsp (Make thick paste using a few drops of water)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">11. Mustard oil- 4 tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">12. Bay leaves- 2</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">13.Ghee-1 tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">14. Katla Macher matha-
(Fried )</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="background-color: #6aa84f;">Break/Smash the
fried’Macher Matha’ into small pieces</span>.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">15.Fresh Green Peas-1 cup
(Optional as its is available in winter)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">16.Salt</span></div>
<div class="MsoBodyText">
<br /></div>
<br />
<b>Process:</b><br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Heat 2 tbsp oil in a
kadai, fry the diced potatoes till the colour turns into red and keep them
aside.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Add the remaining 2
tbsp oil in the same kadai and heat, add bay leaves and add the ginger paste
and </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">sauté for about ½ minute.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Add the shredded
cabbage, potatoes, cumin powder, turmeric powder, red chilli powder, green chilli.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Add 1 tsp of salt.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Mix all well and cook
it till the water dried out and the oil starts coming out of it. Frequent
stirring is a </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">must.Please make sure that it doesn’t stick to the base of the
kadai.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Add the Macher
Matha(Fried fish head) chopped tomatoes and mix well.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Add the green peas and
put the flame into simmer(low flame).Cook it for 2-3 minutes </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">with frequent stirring.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Check the salt and add
the sugar.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Melt and heat the ghee
in a small pan and add the garam masala paste sauté(in low </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">heat) till the aroma
starts coming out .Immediately pour it into the cabbage and mix well.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">(Please make sure that
the garam masala does not get over fried).</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-family: "Times New Roman"; font-size: 12pt;">9.Serve hot with plain rice or roti.</span><span style="font-weight: normal;"> </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqe2e-vZUHjvr9GK4WOkMsufL5ZTbK1L6vxcNAXUYGi7oIqDTFLu96PDah-D6QnpjUAa7RpNnWAC57pkbIdyaEXPSzj7e3SDb0RqCs7rAiQoYYDIXVx9fQzhHEGCP6l4BFChtjTrZyj8/s1600/cabbage1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqe2e-vZUHjvr9GK4WOkMsufL5ZTbK1L6vxcNAXUYGi7oIqDTFLu96PDah-D6QnpjUAa7RpNnWAC57pkbIdyaEXPSzj7e3SDb0RqCs7rAiQoYYDIXVx9fQzhHEGCP6l4BFChtjTrZyj8/s400/cabbage1.JPG" width="400" /></a></div>
<div class="MsoBodyText">
<br /></div>
<span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-5368308208215583852012-07-22T18:56:00.000+05:302012-07-26T11:04:41.413+05:30Chicken Hot Punch<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="text-align: right;">
<i><b>Serves-2</b></i></div>
<b>Ingredients:</b><br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Chicken- 250 gm (cut
into small pieces)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Mustard powder- 2-½ tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Chopped Garlic-3 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Tomato Puree- 2 tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Black Pepper powder-1
tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Green Chilly paste- ½
tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Ajinamoto- 1 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Dry Sherry- 2 ½ tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText" style="background-color: #6aa84f;">
<span style="font-weight: normal;">The term dry when used
with any wine refers to the absence of sugar. In modern terms less than 1%
sugar is n<span style="background-color: #6aa84f;">ormally a dry wine</span></span></div>
<span style="background-color: #6aa84f;">
</span>
<br />
<div class="MsoBodyText" style="background-color: #6aa84f;">
<span style="font-weight: normal;">A dry white wine, or rice
wine, will make an acceptable substitute.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Oil- 3 tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<br />
<b>Process:</b><br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Take a pan and add 2
cups of water and boil. Add the chicken in the boiling water and cook till the
water dries out and the chicken gets cooked.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Heat oil in a pan and
add the chopped garlic. Sauté till the garlic changes its colour.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Add the mustard powder,
tomato puree and the green chilly paste and mix well.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4. Add salt, black pepper
powder, ajinamoto.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Add the chicken and dry
sherry.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Stir and mix well over
high flame and cook for 1-2 minutes with continuous tossing and mixing.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Serve hot.</span><span style="font-weight: normal;"> </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9tXlHwEk1-tlGcMZt-E7tqutURlqTf8LDIKASFu91S28nMU1zXS6OQ-TPp8dwh10ZFpbSBZFrhBQ9H4i_ag11GdmtmG16CI3-BzutE7JdfVcO11X7nAsOR8JFgezwfSfh6xN3paWRg8/s1600/Homemade_Dry_Chili_Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9tXlHwEk1-tlGcMZt-E7tqutURlqTf8LDIKASFu91S28nMU1zXS6OQ-TPp8dwh10ZFpbSBZFrhBQ9H4i_ag11GdmtmG16CI3-BzutE7JdfVcO11X7nAsOR8JFgezwfSfh6xN3paWRg8/s1600/Homemade_Dry_Chili_Chicken.jpg" /></a><span style="font-weight: normal;"> </span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"></span><span style="font-weight: normal;"></span><span style="font-weight: normal;"><br /></span></div>
</div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-53970734222315196222012-07-21T18:58:00.000+05:302012-07-26T11:07:37.442+05:30Baked potato with white barbeque sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoBodyText">
<b>Grilled Potato</b></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<b>Ingredients:</b></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Potato-4 medium size
(unpeeled)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Butter- 1 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Black pepper- ½ tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Honey-2 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Lemon juice-2 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Salt</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Chopped onions-4 tsp
(for garnishing)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<b>Process:</b></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Wash and pat dry the
potatoes with cotton cloth.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Pierce the potato all
throughout its body using a fork</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Add butter, black
pepper, honey, lemon juice and salt. Keep aside for 30 minutes in a
refrigerator.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Microwave the marinated
potatoes for 8-10 minutes.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Now, grill them in a
preheated oven for another 5-7 minutes(or more depending on the size of the
potatoes)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<b>Preparation of the white barbeque sauce:</b></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<b>Ingredients:</b></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Mayonnaise- 2 Cups</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Salt to taste</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Black pepper- 2-½ tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.White vinegar- ½ cup</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Lemon juice- 3 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Sugar- 4 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<b>Process:</b></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Take a bowl and place
the mayonnaise.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Add vinegar, lemon
juice, salt, pepper, and sugar.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Mix it all well. Use a
whisk (if available) or simply take a jar with a lid and pour all the ingredients
and</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"> shake well.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<b>Final Preparation:</b></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Make the grilled
potatoes a little flat by placing your
palm on the top and pressing.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Take a serving bowl,
place the potatoes and add the white barbeque sauce from the top.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Garnish with chopped
onions.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Take the remaining
white sauce in a bowl and serve with the hot potatoes.</span><span style="font-weight: normal;"> </span></div>
<div class="MsoBodyText">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fZG4EstPHFRp-NZCuiQ4GFP1UhqStoeOi9fpmj300egvDFyw-TX5zcvGVnOAsqKRIi_7nXdnP0JSb7R-V4w5o4x004xaLDvE4jSBDhXjcYYdM7OVeOpUpP23pnY4vrZDivyYrdEpbCc/s1600/potato1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fZG4EstPHFRp-NZCuiQ4GFP1UhqStoeOi9fpmj300egvDFyw-TX5zcvGVnOAsqKRIi_7nXdnP0JSb7R-V4w5o4x004xaLDvE4jSBDhXjcYYdM7OVeOpUpP23pnY4vrZDivyYrdEpbCc/s400/potato1.JPG" width="400" /></a></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"></span></div>
<b><span style="font-family: "Times New Roman"; font-size: 12pt;"><br /></span></b></div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-70732103396593768092012-07-18T21:42:00.000+05:302012-07-26T11:11:07.456+05:30Bengali Chicken Kasha<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoBodyText" style="font-family: Verdana,sans-serif;">
<span style="font-weight: normal;">Today I have come up with
an authentic Bengali Chicken recipe.Out here in Bengal ,’Kasha Mangsho’ is very
popular .’Kasha Mangsho ‘ is a preparation where the chicken is spicy and would
be kept semi dry. The gravy is nearly negligible.</span></div>
<span style="font-family: Verdana,sans-serif;">
</span>
<br />
<div class="MsoBodyText" style="font-family: Verdana,sans-serif;">
<span style="font-weight: normal;">There is a small twist in
this recipe,the ‘masala’ gets cooked after the chicken unlike any Bengali recipe.</span></div>
<div class="MsoBodyText" style="font-family: Verdana,sans-serif;">
<span style="font-weight: normal;">This is a tried and
tasted method, which is being followed in our family for decades.</span></div>
<div class="MsoBodyText" style="font-family: Verdana,sans-serif; text-align: right;">
<span style="font-weight: normal;"> </span><b><i>Serves-5</i></b></div>
<div class="MsoBodyText">
</div>
<br />
<br />
<b>Ingredients:</b><br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Chicken- 1 kg (cut into
small-medium size)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Onions- 300 gm(chopped)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Ginger Paste-2 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Garlic paste- 1 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Coriander seeds
(dhania)-2 tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Cumin seeds (jeera )- ½
tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Black pepper (whole)- 2
tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Cinnamon (Darchini)- 2
(1 inch long)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Green cardamom(Choto
Elach)-3 pc</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">10.Red chili(Sukna Lanka)
– 2 (whole, seeds removed)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">11.Bay Leaf(Tej pata)-1</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">12Curd – 1 cup (bitten)</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">13.Mustard oil-4 tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">14.Salt</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"> 15.Turmeric powder- ½ tsp</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">16.Chopped coriander-2
tbsp</span></div>
<div class="MsoBodyText">
<br /></div>
<b>Process:</b><br />
<br />
<div class="MsoBodyText">
</div>
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Wash and drain the
chicken. Add 1 tsp of salt and mix well. Keep aside for 15 minutes.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Take a mixer/grinder
container. Add Coriander seeds, Cumin seeds, Black pepper, Cinnamon, Green
cardamom, Red chilies,Ginger garlic paste.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3. Blend them well into
thick ‘masala’ paste.Use as little water as possible while preparing the
‘masala’.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Drain the chicken again
as water would come out due to adding salt.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Add the bitten curd,
‘masala’/spice paste and turmeric powder into the chicken and mix well.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Keep it for 30 minutes,
preferably in a refrigerator.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Heat the oil in a
pan/kadai. Add the bay leaves and then the chopped onions.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Fry it till deep golden
brown.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Add the marinated
chicken and cook it in low heat for 10 minutes with a lid/cover on the pan.
Stir occasionally.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">10.After 10 minutes take
out the cover and you will see lots of water coming out of the chicken.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">11.Till this time the
Spice/’masala’ has not been fried, although the chicken is 75% cooked.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">12.Now, increase the
flame and cook the chicken till the oil comes out of the chicken. Check the
salt as well. Add if required.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">13.Stir frequently to
prevent sedimentation of the spice at the bottom of the pan.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">14.Once the oil
completely comes out of the chicken, lower the flame again and cook it for
another 3-4 minutes.</span></div>
<div class="MsoBodyText">
<br /></div>
<span style="font-family: "Times New Roman"; font-size: 12pt;">15.Sprinkle chopped coriander leaves and serve hot
with ‘Rotis or plain rice.</span><br />
<div class="MsoBodyText">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJM4RfEuSi3MVpCzojWnuOYarPeuq7TFdGviK7cF3ykDeIk9cqzTLRczxZjVsJrysGdIjlw3wF1XE99e9ifWEYciX67cBaTKjCGy2rC7M-t90DXjOv6G6Emn1bGsviFxCI9lVcrmgpp8/s1600/chickenkasha01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJM4RfEuSi3MVpCzojWnuOYarPeuq7TFdGviK7cF3ykDeIk9cqzTLRczxZjVsJrysGdIjlw3wF1XE99e9ifWEYciX67cBaTKjCGy2rC7M-t90DXjOv6G6Emn1bGsviFxCI9lVcrmgpp8/s1600/chickenkasha01.jpg" /></a></div>
<div class="MsoBodyText">
<br /></div>
</div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-83066161048451932012-07-16T20:32:00.000+05:302012-07-16T20:32:31.056+05:30Mishti Doi<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="MsoBodyText" style="font-family: Verdana,sans-serif;">
<span style="font-weight: normal;">Bengalis are famous for
their sweets.There are numerous numbers of sweets in Bengali cuisine and they
love their sweets.Bengalis enjoy their desserts at any time of the day and in
any occasion.You visit a Bengali family and the first thing they will offer
you….. Of course! A plateful of sweets.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: 12pt;">Misti Doi is probably the most famous after Rasogolla.</span></div>
<div style="text-align: right;">
<i><b><span style="font-family: "Times New Roman"; font-size: 12pt;">Serves-10</span></b></i></div>
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<br />
<b>Ingredients:</b><br />
<br />
<span style="font-weight: normal;"><span style="mso-spacerun: yes;">1.</span>Milk- 2.250ltrs (Buffalo Milk with full fat
is required.)</span><br />
<span style="font-weight: normal;"> </span>
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;">2.S</span>ugar 500 gm</span></div>
<div class="MsoBodyText">
<br /></div>
<span style="font-weight: normal;"><span style="mso-spacerun: yes;">3.</span>Yogurt (Dahi) 25gms</span><br />
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span>4. </span>Earthen pot (handi)/Deep Bowl ,preferably made of glass.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><br /></span></div>
<br />
<b>Process:</b><br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"></span><span style="mso-spacerun: yes;">1. </span>Add
300gms of sugar to the milk and put to boil on Medium heat for at least 45mins
and stirring continuously while boiling.</span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span>2.Continue this till the </span> the milk is reduced to almost 40
% and becomes thick and light brown in color.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span>3.Take a heavy bottom pan and add 50 ml of water.</span></span></div>
<div class="MsoBodyText">
<br /></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span>4.Add the remaining 200 gm of sugar and melt it in low heat.Allow the sugar mixture to turn </span>dark brown in colour.</span></div>
<div class="MsoBodyText">
<br /></div>
<span style="font-weight: normal;"><span style="mso-spacerun: yes;">5.</span>Gradually add this sugar mixture to the
boiled milk and boil again for 15 minutes,stirring continuously.</span>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"> </span> </span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Turn off the flame beat constantly
with a stirrer till the mixture becomes <b style="background-color: #93c47d;">luke warm.</b></span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"> </span> </span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Transfer the mixture into the earthen Pot/deep glass vessel</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"> </span> </span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Mix the Yogurt into the mixture after 5
min.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"> </span> </span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Cover and allow to set for 8 to 12 hours
at a warm place, do not open or move the pot during this period.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;"><span>10. </span>Uncover and store it in a refrigerator and serve chilled.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-k-f-iBfVOqI5ZeL1akPlgcKzjTo14kYg6Wq1bHsCE7f_Y4CmyikmvncEZh72eWSIu3gBYHI1FHZgnJGq6H1GHAeBdIJo_x8A48Zgoevlx_QxIlL3qV0Riu2kgo2U5vyF2ZkhUwbxgY/s1600/doi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-k-f-iBfVOqI5ZeL1akPlgcKzjTo14kYg6Wq1bHsCE7f_Y4CmyikmvncEZh72eWSIu3gBYHI1FHZgnJGq6H1GHAeBdIJo_x8A48Zgoevlx_QxIlL3qV0Riu2kgo2U5vyF2ZkhUwbxgY/s400/doi.JPG" width="400" /></a></div>
</div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-4140688347109104112012-07-15T12:40:00.000+05:302012-07-26T11:20:15.876+05:30Monsoon Magic- Fried Almond Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">The magic of monsoon is back again and I have come up with
this fusion snacks-Fried Almondy chicken.Chicken when marinated with lemon and
honey-makes it super tender and soft.The coating of almond flour and bread
crumbs makes it super crisp.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana,sans-serif;">Enjoy it hot and crispy with a dip of your liking.</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: right;">
<b><i>Serves-3-4</i></b><o:p></o:p></div>
<div class="MsoNormal">
<b>Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Boneless Chicken – 250 gm<o:p></o:p></div>
<div class="MsoNormal">
2.Ginger& garlic paste- ½ tsp<o:p></o:p></div>
<div class="MsoNormal">
3.Lemon juice-1 tbsp<o:p></o:p></div>
<div class="MsoNormal">
4.Honey-2 tsp<o:p></o:p></div>
<div class="MsoNormal">
5.Salt<o:p></o:p></div>
<div class="MsoNormal">
6.Plain flour (maida) – 2.5 tbsp<o:p></o:p></div>
<div class="MsoNormal">
7.Egg – 1, bitten<o:p></o:p></div>
<div class="MsoNormal">
8.Milk – 1 tbsp<o:p></o:p></div>
<div class="MsoNormal">
9.Ground almonds – 1/2 cup<o:p></o:p></div>
<div class="MsoNormal">
Take ½ cup(around 50 gm) almonds in a grinder.Add ½ tbsp of
plain flour and blend it.<o:p></o:p></div>
<div class="MsoNormal">
Plain flour is used here to prevent the almonds from getting
clumps as the flour absorbs the oil which comes out of the almonds.<o:p></o:p></div>
<div class="MsoNormal">
10.Bread crumbs – 2/3 cup<o:p></o:p></div>
<div class="MsoNormal">
11.Pepper powder- ½ tsp<o:p></o:p></div>
<div class="MsoNormal">
12.Red chilli flakes – ½ tsp<o:p></o:p></div>
<div class="MsoNormal">
13. Oil- To fry<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Process:</b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1.Clean the chicken and cut into thin strips. Pat dry using
a cotton cloth.<o:p></o:p></div>
<div class="MsoNormal">
2. Marinade the chicken pieces with salt, ginger garlic
paste, lemon juice and honey. Keep it aside for at least 30 mins.<o:p></o:p></div>
<div class="MsoNormal">
3.Roll the chicken strips in plain flour. Shake off the
excess flour.<o:p></o:p></div>
<div class="MsoNormal">
4.Take a bowl; add the bitten egg and milk.<o:p></o:p></div>
<div class="MsoNormal">
5.Dip the chicken pieces in this mixture.<o:p></o:p></div>
<div class="MsoNormal">
6.Take another bowl and add the almond flour, breadcrumbs,
pepper powder and chilli flakes. Mix all well.<o:p></o:p></div>
<div class="MsoNormal">
7. Roll the chicken pieces in almond & breadcrumb
mixture.<o:p></o:p></div>
<div class="MsoNormal">
8.Refrigerate the coated chicken strips for 1 hour.<o:p></o:p></div>
<div class="MsoNormal">
9. Deep fry the chicken strips in hot oil until lightly
browned.<o:p></o:p></div>
<div class="MsoNormal">
10. Drain on absorbent paper. Serve hot with sauce/dip of
your choice.<o:p></o:p></div>
</div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0tag:blogger.com,1999:blog-4484396877165286287.post-42252896073032417132012-07-14T14:59:00.001+05:302012-07-26T11:13:50.339+05:30Creamy Spinach<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoBodyText" style="font-family: Verdana,sans-serif;">
<span style="font-weight: normal;">Spinach is often
considered to be the nutritional powerhouse as it is full of nutritional antioxidants.It is also
believed to have anti-cancer
constituents. Regular consumption of spinach in the diet helps prevent Osteoporosis (weakness of bones), Anemia(</span><span style="font-weight: normal;">iron deficiency)</span><span style="font-weight: normal;"> and is believed to
protect from cardiovascular diseases and colon and prostate cancers.</span></div>
<div style="font-family: Verdana,sans-serif;">
<span style="font-size: 12pt;">To make it popular amongst the children it can be
cooked in many styles.Creamy Spinach is one of them.</span></div>
<div style="text-align: right;">
<i><b><span style="font-family: "Times New Roman"; font-size: 12pt;">Serves-2</span></b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3mqqoEyvOqQ4re848LDajYhtZU_Ohsiwe2NTtFFw1DFB1kNzxpcTDhQLxFIWsOo3SnuqSdB6O4zc8AvzXLXzvibOwpkQodxhIJx7gyCXGhYLFtt_5ETzentG_ITkwN30wE50zaGxSAg/s1600/spinach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3mqqoEyvOqQ4re848LDajYhtZU_Ohsiwe2NTtFFw1DFB1kNzxpcTDhQLxFIWsOo3SnuqSdB6O4zc8AvzXLXzvibOwpkQodxhIJx7gyCXGhYLFtt_5ETzentG_ITkwN30wE50zaGxSAg/s400/spinach.jpg" width="400" /></a></div>
<span style="font-family: "Times New Roman"; font-size: 12pt;"><b>Ingredients</b>:</span><br />
<br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1.Butter - 1 stick</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2.Baby spinach (Washed
and then chopped)-5 cups</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3.Onion - 1/2, finely
chopped</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Whole clove - 1</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5.Garlic - 4 cloves, very
finely chopped</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6.Regular Flour - 1/4 cup</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Milk - 1 1/2 cups</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8.Salt - to taste</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Black Pepper powder – ½
tsp</span></div>
<span style="font-family: "Times New Roman"; font-size: 12pt;">10.Freshly ground nutmeg - 1 pinch</span><br />
<br />
<b><span style="font-family: "Times New Roman"; font-size: 12pt;">Process:</span></b><br />
<br />
<br />
<div class="MsoBodyText">
<span style="font-weight: normal;">1. Heat a pan, add 1 tbsp
butter.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">2. Once the butter melts,
add the spinach.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">3. Cover the pan, let the
spinach cook for about 1 minute, uncover,stir all upside down and cover again to cook. Repeat till the
spinach is cooked.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">4.Do not drain the
spinach as the juice contains all the nutrients.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">5. Take the spinach off
the heat and let it cool down.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">6. In a saucepan, put the
remaining butter and add the onion and the clove. Cook over medium heat till
the onion is golden brown.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">7.Take out the clove.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">8. Add the garlic and
sauté it for about 1 minute.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">9.Add the flour. Cook it by continuous stirring or 2
minutes.\</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">10.Take away the pan from
heat and whisk in cold milk. Add the milk slowly and keep whisking.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">11. Bring the mixture to
heat and let it boil.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">12.Add the spinach. Cook
the mixture for about 5-6 minutes, occasionally stirring.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">13. Add the nutmeg, salt
and pepper. Mix well and cook till the mixture becomes thick and creamy.</span></div>
<div class="MsoBodyText">
<span style="font-weight: normal;">14. Serve hot.</span></div>
<br /></div>Anonymoushttp://www.blogger.com/profile/11088884260968288935noreply@blogger.com0