Reader's Contributions: Page 2
INGREDIENTS Dry white peas - 1cup Ginger paste - 11/2 tbsp garlic pods(crushed)- 4 green chillies - 4 cinnamon - 1 small stick cardamom - 2 pods bay leaf - 1 cumin seeds - 1tsp onions - 2 tomatoes- 2 tamarind paste - 1tsp chili powder-1tsp garam masala powder -2 tsp coriander leaves - a few to sprinkle on top coconut scrapings - 2 tbsp oil - 2tbsp salt to taste METHOD Soak dry peas overnight. In the morning pressure cook it on sim for half an hour. Take a heavy bottomed vessel, add oil, splutter cumin seeds,then add cinnamon, cardamom, bay leaf fry for a few seconds. Then add garlic, ginger, green chillies, fry for a minute and then add onions and fry. After the onions turn pink add the tomatoes and tamarind paste and saute for a minute.when the tomatoes turn soft and pulpy add chili powder and garam masala powder and salt. Also add the cooked dry peas and coconut shreds and simmer for five minutes. Garnish with coriander leaves. Serve hot with rice or chappatis. |
Chicken Do-Pyaza Cut the boneless chicken in small pieces and boil them in a pressure cooker for 3-4 whistles add little ginger while boiling the chicken in the pressure cooker for the smell. Cut onions (number depends on the amount of chicken, onion is needed more in this preparation) in thin lengthwise pieces and ginger and garlic in absolute small pieces. Fry the cut onions till golden brown then add ginger and garlic fry it for sometime. After frying them properly add soya sauce (needed more comparatively), chili sauce tomato sauce (needed less comparatively) and a little vinegar. Fry this mixture for another 3-4 min and then add the boiled chicken and fry the whole for around 15-20 mins until the chicken has taken in the taste, and it is ready. You can garnish it with boiled egg. Sweets Prepared in a Microwave Oven Take a can of milkmaid (small) 8 ounce of milk powder and 1 stick of butter. Pour these in a microwavable container and microwave it for 2 mins. Take it out of the microwave and stir this mixture with a spoon to mix everything properly and again microwave it for 5 mins. Take out the container and let it stand for 4-5 mins. If you want to mix grind pesta (pistachios) or almonds you can mix it with the mixture. You can just cut slices or make laddus (balls) out of it. |
INGREDIENTS: 2 medium potatoes peeled, diced, washed, deep fried and kept aside 1 small onion sliced finely 2 medium tomatoes sliced finely 2 cups basmati rice washed and kept aside 250gms diced chicken half cup frozen peas half tsp turmeric powder 2 tsp minced garlic 2 tsp minced ginger chili (minced or powder) to taste 3 cloves 3 green cardamons half inch cinnamon stick 4 whole black pepper. 1 bay leaf salt to taste Sprig of fresh coriander chopped finely. 3 tbsp clarified butter(ghee). 4 cups water METHOD: Heat oil in a deep bottomed pan. Add sliced onion, bay leaf, cloves, cardamom, cinnamon stick and pepper. Fry till onion is soft and brown. Add turmeric, salt, garlic, ginger and chilly and and two tablespoons of water. Stir well and fry till spice is golden and separates from oil. Add sliced tomatoes and cook till tomatoes are mashed and water has dried up. Add diced chicken and fry well. Cover and let cook in own juices for ten minutes. Add peas, mix well and cook for further five minutes. Now add rice and mix well with chicken, peas and spices. Add water. Let simmer on a low flame stirring occasionally so that rice does not stick to bottom of pan. Cook rice till water dries up but do not add any additional water. When water in rice has evaporated and rice is cooked garnish with fried potatoes and coriander. Remove pan from fire and keep covered for 15 minutes so that rice cooks in its own steam. Serve with a salad. |
Chingrir MalaiKari tastes pretty good using canned coconut milk and simmered almost to dryness. Here is a quick way to make it, I think, for eating during the weeknights, after coming from work. It is good during Summertime, served on hot rice and a small Indian style salad on the side. Chingrir Malaikari 2 Tbsp vegetable oil 3/4 cup thinly sliced onion 1 tsp crushed garlic 1 tsp crushed ginger 2 sliced green serrano Chili 1 medium tomato, thinly sliced 1 lb Shrimp (approx 30 ct), shelled and deveined 1.5 Cup of coconut milk (canned) Salt to taste Fresh Cilantro to garnish Fry sliced onions in hot oil till they are golden and transparent. Add ginger and garlic and Chili and fry for 3 more minutes. Add sliced tomato and continue frying till mixture becomes like a paste. Add salt to taste and Coconut milk and simmer for a few minutes till mixture becomes thick. In a separate pan, using a little oil, fry the shrimp till they are pink on the outside. Add the shrimp to the coconut gravy and simmer covered for 10 minutes or till shrimps are cooked. Garnish with fresh Cilantro and green Chili. Serve immediately. *Note- "A taste of Thai" coconut milk works out well with this recipe. However you can change to other brands of coconut milk, and the taste may vary slightly. |
Enchorer Dalna
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Ingredients: 1 medium jackfriut (raw)
2 medium potatoes
2 bay leaves
whole cumin seeds
cumin powder, coriander powder, chili powder
garam masala
ghee
cooking oil
salt and sugar to taste
Method: Cut the jackfriut and potatoes into small pieces. Boil
the jackfriut pieces in salt water till they become soft (they
should not be too soft). Put oil in a skillet over medium
heat. When the oil becomes hot, put a teaspoonful of whole cumin
seeds and bay leaves as phoron. When the cumin seeds begin to pop,
put the potatoes and add salt. Fry them till they turn golden
brown. Put 2 teaspoonfuls of cumin and coriander powder and a
spoonful of chili powder and sugar. Add the boiled jackfriut
pieces now and fry till the spices and the vegetables are cooked
properly. Add water and bring it to boil. When the gravy attains
the desired consistency, add garam masala and ghee for the right
flavor.
Enchorer Chop
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Ingredients: 1 medium raw jackfriut peeled and cut into pieces
2 or 3 large potatoes
Ginger 4 inch piece
2 medium Onions
Eggs
Breadcrumbs
Spices (Cumin, coriander, chili powder, garam masala)
Cooking Oil
Salt and sugar to taste
Method: Cut the potatoes into halves. Boil the jackfriut and
potatoes till they are cooked. Mash the jackfriut and keep it
aside. Make a paste with the onions and ginger. Put oil in the
skillet over medium heat and fry the onion-ginger paste till the
oil separates. Add cumin-coriander-chili powder, garam masala,
salt and little bit of sugar and fry the mixture for
sometime. Add the mashed jackfriut and fry the mixture till the
water dries up. Keep this mixture aside. Now mash the potatoes
and divide them equally and roll them into balls like how you
would do while making chops. Put the jackfriut mixture into each
of these balls and shape them like chops. Now dip them in beaten
egg, roll in breadcrumbs and deep fry till golden brown. Serve
hot with ketchup.
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INGREDIENTS:(For 4) Potato(3 big ones or 5 small ones) Cucumber 1 Onion 1/2 Tomato 1 Peanuts (a handful) 'Jhuribhaja' (optional) Tamarind pulp (1 teaspoon) Black Salt (according to taste) Chat Masala or 'Bhaja moshla r guNro' Green chillies 4 Cilantro Boil the potatoes, let it cool and then cut it into small pieces. Put it aside. Chop the cucumber, onion, green chillies, tomato into very small pieces. Take a tsp of tamarind pulp in a cup and add some water with it, add the black salt and stir till it is complete dissolved. Add this to the mixture of cucumber, onions tomatoes and chillies. Add the potatoes now and sprinkle the Masala. Mix it lightly with the peanuts. Garnish with cilantro and 'Jhuribhaja'. |
To make Nirjhonjhat Chicken: Cut chicken into small pieces (around two inches). Marinate with tomato ketchup, chili sauce, mustard, mayonnaise, vegetable oil, salt. Set aside for 3 -- 3.5 hours. Bake at 300 -- 350 degrees F for around 1 and half hours or till chicken is done. Note: 1. The mustard is the one commonly used to make sandwiches. 2. The chicken is to be baked in a baking dish, uncovered. It is to be baked in the oven that is commonly used in every household. The one that comes with the gas burners on top of it. 3. This chicken can be served with rice. |
There are days when you don't feel like cooking, yet feel like eating a home made dinner. On those days, consider cooking KAL FLOWER SHRIMP. If you have the raw materials ready, you can cook within 1/2 hr. With Rice or "Chapati/Puri", this is a delicious but complete meal ! You may have this dish on a holiday morning at breakfast. Raw Materials: 1 medium/large Cauliflower - chop to 1-1/2" pieces. 1 lb package of frozen cocktail Shrimp - (any raw shrimp will do). 2-3 Potatoes - chop to 1" sized pieces. 1 medium Onion - chop to small pieces. 1 large Tomato - chop to small pieces. 1/3 cup of Vegetable Oil. 1/2 cup water (optional - only if you prefer a little gravy) 1/2 tea spoon of red chilli powder (optional - for hot taste) 2 tea spoon of Salt. 1 tea spoon of Sugar. 1 tea spoon of powdered Cumin (Jira). 3/4 tea spoon of Turmeric powder (Halud). 1 tea spoon of powdered black pepper (Gol morich). Procedure 1. Take the Cauliflower & Potato pieces in a plastic/glass container with a cover and put in microwave for 5-6 mins at high heat. 2. Take a large non-stick pan and use medium heat to fry the onion till it is soft, then add shrimp, and fry till the shrimp changes color and shape. Add the chopped tomato and stir. Tomato should provide moisture. If you prefer to see a little gravy, now is the time to add 1/2 water. Add chili if you want hot taste. 3. Add all the spices, and micro-waved cauliflower + potato and stir to mix up everything. 4. Put a cover to this pan and cook at a low heat for 5-6 mins or till the cauliflower & potatoes appear to be soft. 5. Turn off the heat. Done. From start to end, it takes less than 30 mins - the secret is to fry the onion, shrimp & tomato while using microwave for cowliflower & potato. |
DOSA Ingredients: Rice (lakshmi long grain,jasmine rice) 1 cup Urad dhaal 3/4 cup salt 1.5tsp. water cooking oil Method: Soak rice and urad dhaal in seperate vessels - (overnight) - 6-8hrs. (outside fridge). Grind uraad dhaal in mixie until you get a fine paste. Take the paste into a vessel. Next grind the rice into a fine paste (you can add water). Add a lump of cooked rice. Grind that also. Now, pour the paste into the vessel which has urad daal paste. Add salt. Mix the batter as much as possible with your hand. Make sure that the paste is upto half the vessel. Then in a preheated oven (set to warm) warm it up for 3 minutes and switch it off. Leave it in the oven overnight. Now you have fermented batter. take a little batter into a smaller vessel and mix a little water until you get a good consistency. make sure that the batter does not become very thin. Take a pan, wait until it is heated, oil it (with very little oil spread evenly). Take 2 big spoons of the batter and pour it in the center and spread it slowly outwards (like making an omlette) until it is thin and even......then pour a half teaspoon of oil around the dosa. Wait for a few minutes until it is golden brown. Now carefully turn the dosa upside down. Wait for a few seconds....now your dosa is ready. Note: Sometimes it may help to cover the frypan with a lid while cooking the dosa. POTATO MASALA Ingredients: Boiled Potatoes Onions - chopped (1 big) green chillies - 4 (finely chopped) corriander leaves Mustards and jeera seeds Oil - 2tsp. Method: Pour oil, once the oil is heated add jeera and mustard seeds. Then add onions and chillies and fry them until they are brown. Now add the boiled potatoes (mash them and then add). Add salt to taste and a little turmeric powder. Add very little water so that it is a little soft/gravy. Now add the corriander leaves too and fry for a few minutes an then it's done. SAMBHAR Ingredients: Toor dhaal Onions Tomatoes Jeera and mustard seeds any vegetables (usually okra, eggplant, carrot or drumstick) Tamarind paste Sambhar masala powder Salt Turmeric powder Oil Cook the dhaal in a pressure cooker and keep it aside. Now in a vessel, add 3 tsps of oil. Add a few mustard or jeera seeds. Now add the onions and fry until they are brown. Now add the tomatoes. Add salt, turmeric powder and 2.5 tsps of sambhar powder. Now add the tamarind paste and add water also. Add the vegetables and allow to cook until the vegetables are cooked well. Allow it to boil for 10-15 minutes. Now add the dhaal and mix well so that you get a homogenous mixture. Allow it to boil for a few minutes. Check for salt and chilli (whether hot enough). Now you are done!!Padma's mother sends her new recipes every day! Here are some for you to try out. |
Ingredients: Radish
Cauliflower Leaves (Stalks)
Cabbage Leaves (The ones which are on the outer side)
Pumpkin
Potatoes
Jhinghe
Potol
Eggplant
Tomatoes
Mustard paste
Turmeric powder
Salt and sugar to taste.
Method:
Cut all the vegetables into longish strips. Put oil in a skillet over
medium heat. When the oil becomes hot, put a teaspoonful of
panch-phoron and dried red-chilli. When the seeds pops up, put all the
vegetables. Add some salt and simmer covered. Stir occasionally. When
the vegetables are half done, add mustard paste and half teaspoonful
of turmeric powder and a bit of sugar. Mix the spices thoroughly with
the vegetables and cook till the vegetables are fully cooked. You may
have to add very little water if needed but usually this should not
have any gravy. So keep stirring till all the water dries up. Serve
with rice and daal.
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Ingredients:
Lauki(gourd) - 1Kg
Ghee - 1 tbs
Moong dal - 2tbs
Cummin seeds - 1teaspoon
Green chillies - 5
BayLeaf - 1 (make a paste along with cummin seeds)
Coconut grated (Optional) - 3teaspoon
Bayleaves - 2
Sugar to taste
Flour - 1tbs
Salt to taste
Red chilli - 1
Cummin seeds - quarter teaspoon
Fenugreek(Methi) - quarter teaspoon
Aniseeds(Mouri) - quarter teaspoon
Method :
Peel lauki and shred it finely. Roast the dal in a karhai and wash
it. Put 2 cups of hot water in a pan and boil the dal in it with a
little salt till it is half cooked. Then add the shreded lauki,
cummin-bayleaf paste, green chillies, bayleaves cut into 3/4 pieces,
sugar and salt and mix well. Stir from time to time.When the Lauki is
cooked and water dries, remove it from fire. Heat ghee in a karhai add
the seeds mixture, 1 red chilli. When it crackles, pour the cooked
lauki on it. Add the grated coconut. Mix the flour and stir well. Add
chopped coriander leaves and cook for a minute.
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Ingredients:
Pumpkin
Flour (Maida)
Kalajeera
Baking Powder
Oil
Salt and sugar to taste
Method:
Cut a pumpkin into thin rectangular pieces and keep aside. Mix flour,
baking powder (about one spoon), kalajeera, salt, sugar and one
spoonful of oil and make a batter by adding some water to this
mixture. Dip the pumpkin pieces into this batter and fry them in low
heat till both sides become golden brown. Serve hot. This with arhaar
daal or chholaar daal is a terrific combination.
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Ingredients: Tuna fish cans, Onion, Ginger, Garlic, Potatoes, Red chili powder, Garam masala, Coriander powder, Salt, Oil for deep frying . Method: Boil potatoes, mash them and keep aside. Take small amount of oil in a karahi, add onion, when it will become brown, add ginger and garlic. Fry them for few minutes, add fish, again fry for few minutes. Add seasonings in it, at last add the mashed potato. Stir it nicely, check the taste, if you like hot then you can add couple of cut green chillies. Make it into balls or flat balls or oval shape, dip it into beaten egg and roll them in breadcrumbs. Deep fry them and serve hot with tomato sauce. |
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(Shrimp & Butternut Squash with mustard seed paste) Bharati Mitra
Ingredients:
1. 1 lb medium shrimp shelled, deveined, washed in hot water and
marinated with a tsp each of turmeric powder, corn starch and salt.
2. 1 butternut squash (about 8" long and 6" diameter)
3. 2 medium potatoes (do not peel; scrub clean with a brush)
4. A handful of green chilies washed & stemmed
5. 1/2 cup mustard seeds (first dry grind, then add 1/2 cup water, 2
cloves garlic and four green chilies and blend thoroughly in a blender)
6. turmeric powder and 1 heaping tblsp of hot curry powder.
7. panch-phoron (a mixture of 1/4 tsp each of mustard seeds,
fenugreek, cumin, methi and kalonji)
8. Salt and sugar to taste and vegetable oil for cooking.
Procedure:
Peel the butternut squash and cut into 1" cubes. Cut potatoes into
3/4" cubes.
Heat 3 tablespoons oil in a heavy bottomed, preferably non-stick
fryingpan over high heat. Throw in the panch-phoron and four split
green chilies. When the seeds stop spattering, carefully add the
potatoes. Fry for about 3 minutes over high heat. Now add the squash
and fry for another 5 to 7 minutes, taking care that the vegetables
are stirred often to prevent burning. Put in the curry powder and one
heaping tsp turmeric. Lower the heat to medium, stir and fry until the
powdered spices lose their raw smell (about 2 minutes).
Add salt to taste (normally I add 1 tablespoon to this amount).
Sprinkle 1/2 cup hot tap water over vegetables and simmer, covered,
over medium heat for about 5 minutes.
In the mean time, in a separate frypan, heat 1 tablespoon oil, add
the shirmp and fry very briefly over high heat. Add to vegetables, and
cook, covered, for another 5 minutes.
Now carefully stir to check if the vegetables are done. Add sugar to
taste and pour in the blended mustard paste from the blender. Turn off
heat immediately. Stir it in and keep covered until flavors mix. If
you prefer hot food and the green chilies have failed to make the dish
hot enough for you, you can add either a tsp of ground red chili
powder or a handful of chopped green chilies.
Serve with hot steamed rice or parathas.
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Ingredients:
1. 4 medium zucchini grated in a food processor
2. Handful of hot green chilies
3. 1/2 a coconut grated.
4. Handful of coriander leaves, chopped.
5. turmeric and salt to taste.
6. 1 tsp kalonji to sizzle
Procedure:
On a large, deep, non-stick saucepan heat oil (3 tblsps) and sizzle
kalonji and 4/5 split green chilies.
Pour in all of the grated zucchini at once and start stirring. After
about 5 minutes on high fire, sprinkle salt and turmeric and stir and
fry for a while longer taking care not to burn vegetable.
Now cover tightly, lower heat, and steam for at least 8 minutes. No
need to add water as zucchini releases enough water.
Lift cover, stir, taste for doneness and add 1 tblsp sugar (or more if
desired; this dish is supposed to be sweetish). Now turn heat to
medium high, throw in the grated coconut and stir and fry until oil
floats up to the top and almost all of the water evaporates. This may
take 5 minutes or more.
Sprinkle with chopped coriander leaves. Serve with hot rice.
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