tag:blogger.com,1999:blog-53404175622443317232024-03-08T15:36:04.637-08:00100 RecipesBreakfast, Elevenses, Brunch, Tiffin, Lunch, Tea, Snacks, Supper, Drink, Dinner, DessertUnknownnoreply@blogger.comBlogger61125tag:blogger.com,1999:blog-5340417562244331723.post-23291928519344562392009-07-20T11:38:00.000-07:002009-07-20T11:42:20.974-07:00Noodles Omelet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SmS6STcsEUI/AAAAAAAAAvI/dZztZifk7Fg/s1600-h/Noodles_Omlet1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SmS6STcsEUI/AAAAAAAAAvI/dZztZifk7Fg/s320/Noodles_Omlet1.jpg" alt="" id="BLOGGER_PHOTO_ID_5360614280098746690" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Medium | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 4 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">1 Packet Dired Noodles (Approx. 75 gms)<br />4 Eggs<br />½ Green Capsicum<br />½ Red Capsicum*<br />½ Yellow Capsicum*<br />1 Small Onion<br />½ cup Shrimps<br />¼ cup Diced Bacon**<br />½ tsp Pepper Powder<br />20 gms Cheese<br />½ tsp Pepper Powder<br />1 Green Chilli<br />1 tsp Vinegar<br />6 tbsp Oil<br />Salt to Taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Boil the noodles in water with salt till just done. Drain out water and mix about a tbsp of oil to avoid the noodles sticking to each other.<br /></span></li><li><span style="font-family:trebuchet ms;">Dice the onions and the capsicum into small cubes.</span></li><li><span style="font-family:trebuchet ms;">Heat 1 tbsp of the oil in a saucepan. Use a pan which is approx. 8” in diameter.</span></li><li><span style="font-family:trebuchet ms;">Add the shrimps and sauté till lightly fried. Add the bacon and fry for a little longer.</span></li><li><span style="font-family:trebuchet ms;">Take them out and leave aside.</span></li><li><span style="font-family:trebuchet ms;">Now add 4 tbsp of the oil and add the onion. Allow the onions to get fried for about a minute before adding the capsicums.<br /></span></li><li><span style="font-family:trebuchet ms;">Finely chop the green chilli and add them as well.</span></li><li><span style="font-family:trebuchet ms;">Fry till the capsicums have softened a little.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add the shrimps and bacon back into the pan.<br /></span></li><li><span style="font-family:trebuchet ms;">Add the pepper, vinegar and a little salt.</span></li><li><span style="font-family:trebuchet ms;">Mix in the noodles.</span></li><li><span style="font-family:trebuchet ms;">Add the remaining oil along the sides of the pan.</span></li><li><span style="font-family:trebuchet ms;">Beat the eggs and pour on the noodles.</span></li><li><span style="font-family:trebuchet ms;">Cover and cook on low to medium heat until the eggs are done.</span></li><li><span style="font-family:trebuchet ms;">Remove from heat. Grate the cheese and sprinkle over the omelet.</span></li><li><span style="font-family:trebuchet ms;">Put the pan inside an oven and grill the top till the cheese is melted and browned.***Let the omelet cool a little. Now carefully, with a flat ladle, take out the omelet onto a plate and divide into 4 equal portions and serve hot.</span></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SmS6SE65_KI/AAAAAAAAAvA/-04uZbPzx-4/s1600-h/Noodles_Omlet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 230px;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SmS6SE65_KI/AAAAAAAAAvA/-04uZbPzx-4/s320/Noodles_Omlet.jpg" alt="" id="BLOGGER_PHOTO_ID_5360614276198956194" border="0" /></a><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Add green capsicums only if you do not have red and yellow ones at home.<br />** Optional.<br />*** If you can’t put the whole pan inside the oven, using a flat ladle, carefully take out the omelet from the pan onto a foil and then grill it. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5340417562244331723.post-56988013535990724502009-07-20T11:28:00.000-07:002009-07-20T11:33:29.432-07:00Chicken Kadam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SmS4RCE2fHI/AAAAAAAAAuw/UsjkyOS1f48/s1600-h/chicken_kadam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 194px;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SmS4RCE2fHI/AAAAAAAAAuw/UsjkyOS1f48/s320/chicken_kadam.jpg" alt="" id="BLOGGER_PHOTO_ID_5360612059232238706" border="0" /></a><span style="font-family: trebuchet ms;font-size:85%;" >This is to my father, who himself is an ardent cook and a connoisseur of food. He picked up this recipe half way from a cook show and developed it to suit his taste. The name also has been coined by him! </span><br /><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 1 hr | Cook Time: 10 mins| Yield: 12 Pieces<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">150 gms Minced Chicken<br />½ cup Rice*<br />1” piece of Ginger<br />1 Green Chilli<br />Salt to Taste<br />1 tsp Oil<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Wash and soak the rice for about an hour.</span></li><li><span style="font-family:trebuchet ms;">Finely chop the ginger. Should make about 1½ tbsp chopped ginger.</span></li><li><span style="font-family:trebuchet ms;">Finely chop the green chilli.</span></li><li><span style="font-family:trebuchet ms;">Drain out the rice and take it on a plate. Ensure there is no excess water in the rice.</span></li><li><span style="font-family:trebuchet ms;">Mix the ginger and the chilli with the chicken adding salt according to taste. Divide into 12 portions and make them into balls. The balls might tend to be a bit sticky at this stage. If unmanageable, apply a little oil on your palms.</span></li><li><span style="font-family:trebuchet ms;">Roll the chicken balls on to the rice and cover it well with the rice.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SmS4VVRMOfI/AAAAAAAAAu4/hCyo1K9nLN8/s1600-h/chicken_kadam_a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 120px;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SmS4VVRMOfI/AAAAAAAAAu4/hCyo1K9nLN8/s320/chicken_kadam_a.jpg" alt="" id="BLOGGER_PHOTO_ID_5360612133103745522" border="0" /></a><br /></li><li><span style="font-family:trebuchet ms;">Now steam the balls in a covered container. Or just make sure that water doesn’t reach the chicken balls while they are getting steamed.<br /></span></li><li><span style="font-family:trebuchet ms;">Do smear the oil in the container before placing them.<br /></span></li><li><span style="font-family:trebuchet ms;">If cooked in a pressure cooker it should take about 10 mins to be done (first on high, then on medium). Or steam them until done.<br /></span></li><li><span style="font-family:trebuchet ms;">Serve hot as a starter or snacks.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Ideally use fine, small grained rice.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5340417562244331723.post-21614783539070103522009-07-20T11:22:00.000-07:002009-07-20T11:27:08.697-07:00Cheesy Grilled Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_RqCwbKIdJ1k/SmS2fo2SDVI/AAAAAAAAAuY/v7S8PAHuUZ0/s1600-h/cheesy_grilled_mushroom.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 192px;" src="http://3.bp.blogspot.com/_RqCwbKIdJ1k/SmS2fo2SDVI/AAAAAAAAAuY/v7S8PAHuUZ0/s320/cheesy_grilled_mushroom.jpg" alt="" id="BLOGGER_PHOTO_ID_5360610111135026514" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 8 Pieces<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">8 Medium Button Mushrooms<br />4 Cheese Slices<br />2 tbsp Boiled Peas<br />2 tbsp Boiled Corn<br />4 tbsp Diced Bacon*<br />1 tsp Oil<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Remove the stems of the mushrooms and clean well and leave them aside.</span></li><li><span style="font-family:trebuchet ms;">Heat a pan and add the bacon. Fry them a little in their own fat.</span></li><li><span style="font-family:trebuchet ms;">Once the bacon is slightly brown, remove from heat and mix the peas and the corns.</span></li><li><span style="font-family:trebuchet ms;">Divide into 8 equal portions</span></li><li><span style="font-family:trebuchet ms;">Cut the cheese slices into halves.<br /></span></li><li><span style="font-family:trebuchet ms;">Take a mushroom, and place it upside down. Now place a piece of cheese slice and then a portion of the bacon mixture on top. Press this in a little and seal it up with the cheese slice itself. Repeat for the rest.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SmS2jvKwAEI/AAAAAAAAAug/M42qHHu04C0/s1600-h/mushroom_filling.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 139px;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SmS2jvKwAEI/AAAAAAAAAug/M42qHHu04C0/s320/mushroom_filling.JPG" alt="" id="BLOGGER_PHOTO_ID_5360610181550964802" border="0" /></a><br /></li><li><span style="font-family:trebuchet ms;">Heat a griller or pan and smear the oil.<br /></span></li><li><span style="font-family:trebuchet ms;">Grill the bottoms mushrooms for 5-7 mins on medium. Now place it in an oven and grill the top until they are browned. **</span></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SmS2nwW3y4I/AAAAAAAAAuo/QcsDSUfgLqs/s1600-h/mushroom_on_grill.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 174px;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SmS2nwW3y4I/AAAAAAAAAuo/QcsDSUfgLqs/s320/mushroom_on_grill.jpg" alt="" id="BLOGGER_PHOTO_ID_5360610250589719426" border="0" /></a><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Optional. You can also use shredded chicken instead.<br />** I prefer not to bake the mushrooms in an oven as they become slightly too soft by the time the browning is done. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5340417562244331723.post-81296605597834453852009-07-20T11:12:00.000-07:002009-07-20T11:37:01.095-07:00Baati Chochchori<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_RqCwbKIdJ1k/SmS1BDzAHsI/AAAAAAAAAuQ/FbVIwBt1U0I/s1600-h/baati_chochchori1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="http://3.bp.blogspot.com/_RqCwbKIdJ1k/SmS1BDzAHsI/AAAAAAAAAuQ/FbVIwBt1U0I/s320/baati_chochchori1.jpg" alt="" id="BLOGGER_PHOTO_ID_5360608486281453250" border="0" /></a><span style=";font-family:trebuchet ms;font-size:85%;" >You need not be a typical Bengali to love this recipe. Provided one doesn’t have allergies from shrimps, any food lover would fall for this one!! This simple and mouth-watering recipe is thanks to my sister-in-law, from whom I have picked it up in the first place.</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" ><br />Difficulty: Easy | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 8 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">2 Medium Jhinge (Ridge Gourd)<br />1 Medium Potato<br />1 Medium Onion<br />1 Large Tomato<br />½ cup Shrimps (shelled)<br />¼ tsp Turmeric Powder<br />¼ tsp Chilli Powder<br />2 Green Chilli*<br />3 tbsp Mustard Oil<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Peal the jhinge and the potato and cut them into 2” long and ½” thick pieces.<br /></span></li><li><span style="font-family:trebuchet ms;">Thickly slice the tomatoes and the onion.<br /></span></li><li><span style="font-family:trebuchet ms;">Break the green chillies into 2-3 pieces each.</span></li><li><span style="font-family:trebuchet ms;">Take a pan and mix all the ingredients together.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SmS08EvihSI/AAAAAAAAAuI/1F1HrCKsoWs/s1600-h/baati_chochchori.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SmS08EvihSI/AAAAAAAAAuI/1F1HrCKsoWs/s320/baati_chochchori.jpg" alt="" id="BLOGGER_PHOTO_ID_5360608400636020002" border="0" /></a></li><li><span style="font-family:trebuchet ms;">Cover and place the pan on low heat. Cook for about 15 – 20 mins or until the potatoes are done.</span></li><li><span style="font-family:trebuchet ms;">Now uncover and cook on high until the vegetables get slightly mashed and the excess water evaporates fully.</span></li><li><span style="font-family:trebuchet ms;">Check seasoning and remove from heat.</span></li><li><span style="font-family:trebuchet ms;">Serve hot with steamed rice.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Add according to taste.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5340417562244331723.post-6086361804436990892009-05-08T05:13:00.000-07:002009-05-08T05:27:26.835-07:00Wurst Curry<div style="text-align: justify;"><span style=";font-family:trebuchet ms;font-size:85%;" >My first taste of ‘wurst curry’ was at an almost deserted railway station in Germany at the middle of the night. It was past 11.30 p.m. and we had reached Nuremberg, Germany, waiting at the station extremely hungry for our next connecting train. The only shop open were two small food stalls outside the station…one selling ‘kebab’ and the other ‘wurst curry’! My husband and I, decided to go for the latter as we always have been adventurous about food and love trying out new things. And till date, we have not regretted our choice that day.</span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" >We even thought that may be our hunger pangs made us love it so much…but we have tried our way of making it at home and it still tastes delicious. Hence now, this is a very fast and yummy dinner we often have in our household. Actually, this is something I tried to replicate of what I had, but you can try any kind of sauce and gravy…..just give it a try! It’s a big yes especially for kids and sausage lovers!!</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SgQkWXh2etI/AAAAAAAAAe0/GNOxFUm8wHQ/s1600-h/Wurst_Curry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SgQkWXh2etI/AAAAAAAAAe0/GNOxFUm8wHQ/s320/Wurst_Curry.jpg" alt="" id="BLOGGER_PHOTO_ID_5333427825405229778" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 5 mins | Cook Time: 10 mins| Yield: 2-3 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">250 gms Sausages (Pork/Chicken)*<br />1/2 Large Capsicum<br />1 Medium Carrot<br />1 medium Potato<br />2 tsp Barbecue Sauce<br />1 tsp Red Curry Paste<br />1 tsp Green Curry Paste<br />3 tbsp Tomato Ketchup<br />1 tsp Lemon Juice<br />1/2 tsp Pepper Powder<br />1/2 tsp Paprika Powder<br />1/2 tsp Red Chilli Powder<br />1 tbsp oil<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Cut the sausages into 1” thick pieces.<br /></span></li><li><span style="font-family:trebuchet ms;">Dice the capsicum.<br /></span></li><li><span style="font-family:trebuchet ms;">Slice the potatoes and the carrots into little thick discs.</span></li><li><span style="font-family:trebuchet ms;">Heat the oil in a pan and add the sausages.<br /></span></li><li><span style="font-family:trebuchet ms;">Fry them for about a minute and then ass the rest of the vegetables.</span></li><li><span style="font-family:trebuchet ms;">Continue to fry them together until they are lightly fried.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add all the other ingredients and stir for another minute.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add water (approx. 2 cups) and bring it to a boil.</span></li><li><span style="font-family:trebuchet ms;">Simmer and cook until the carrots and potatoes are cooked and the gravy is of a nice thick consistency.**</span></li><li><span style="font-family:trebuchet ms;">Check the seasoning and remove from heat.</span></li><li><span style="font-family:trebuchet ms;">Serve hot with warm buns or French fries/mashed potato or maybe even with rice.<br /></span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*I used the thicker variety of sausages, but you can use anything that’s available. Also the pork ones taste better in this preparation.<br />** You may need to uncover and cook on high heat until the gravy is thick. This will depend on the quantity of water you have added and also on your taste and preference.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-16399623075450746102009-05-08T05:09:00.000-07:002009-05-08T05:25:31.560-07:00Potato and spring onion hash with fried eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SgQhkjVlRmI/AAAAAAAAAes/HsN5OAsUMPI/s1600-h/fried-eggs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SgQhkjVlRmI/AAAAAAAAAes/HsN5OAsUMPI/s320/fried-eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5333424770558281314" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 3 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">3 Eggs<br />3 Stalks Spring Onion<br />1 Medium Potato<br />¼ tsp Pepper<br />1 tbsp Oil<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Cut the spring onions into 2” pieces.</span></li><li><span style="font-family:trebuchet ms;">Peal and dice the potatoes. Dice them into small sizes, about ¼” cubes.</span></li><li><span style="font-family:trebuchet ms;">Heat oil in a pan (ideally a non-stick pan) and add the potatoes.</span></li><li><span style="font-family:trebuchet ms;">Stir and fry until they are half cooked.</span></li><li><span style="font-family:trebuchet ms;">Now add the spring onions and a little salt.<br /></span></li><li><span style="font-family:trebuchet ms;">Stir for another minute or two.</span></li><li><span style="font-family:trebuchet ms;">Now divide the vegetables into 3 segments, keeping a gap in between for you to drop the egg.<br /></span></li><li><span style="font-family:trebuchet ms;">Break one egg at a time and drop them into the empty space. Repeat for all the eggs.</span></li><li><span style="font-family:trebuchet ms;">Now sprinkle some more salt and the pepper.</span></li><li><span style="font-family:trebuchet ms;">Cover the lid and cook on low heat until the yolk is fully done.<br /></span></li><li><span style="font-family:trebuchet ms;">For browning the top, put the pan into the grill and grill it till you get a nice golden brown colour on top.*</span></li><li><span style="font-family:trebuchet ms;">Now serve with toasts for breakfast. Each portion should have one egg along with some of the spring onions and potatoes.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*You can avoid this step. Like, in the picture I did not grill it as I did not have a large oven to do the same. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-82771755193752823832009-03-31T11:15:00.000-07:002009-03-31T11:20:21.171-07:00Methi Fish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SdJe1YVDIzI/AAAAAAAAAcQ/L5u0jpRm0E0/s1600-h/methi_fish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 205px;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SdJe1YVDIzI/AAAAAAAAAcQ/L5u0jpRm0E0/s320/methi_fish.jpg" alt="" id="BLOGGER_PHOTO_ID_5319418381034791730" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 15 mins | Cook Time: 30 mins| Yield: 6-8 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">500-600 gms Fish (12 pieces)<br />1 Large Onion<br />½ tsp Garlic Paste<br />1 tsp Ginger Paste<br />2 tsp Coriander Powder<br />½ tsp Turmeric Powder<br />½ tsp Red Chilli Powder*<br />½ cup Yogurt**<br />1 tsp Kasoori Methi<br />¼ tsp Methi Whole<br />¼ tsp Garam Masala Powder***<br />6 tbsp Oil<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Clean and wash the fishes. Add about 1½ tsp salt and ¼ tsp turmeric powder and mix well. Marinate the fish aside for about 15 mins.</span></li><li><span style="font-family:trebuchet ms;">In the meanwhile make a paste of the onions.</span></li><li><span style="font-family:trebuchet ms;">Once the fishes are marinated, heat about 4 tbsp oil in a pan and lightly fry the fishes.</span></li><li><span style="font-family:trebuchet ms;">Leave them aside.</span></li><li><span style="font-family:trebuchet ms;">Add the remaining oil into the pan.</span></li><li><span style="font-family:trebuchet ms;">Add the whole methi and then the oinion paste. Add the onions immediately after the methi. In case the methi gets burnt the whole preparation might get a bitter taste.<br /></span></li><li><span style="font-family:trebuchet ms;">Fry the oinions till they are dark brown in colour.</span></li><li><span style="font-family:trebuchet ms;">Add the ginger and the garlic paste and fry for another minute or so.</span></li><li><span style="font-family:trebuchet ms;">Now add the coriander, red chilli and the remaining tumeric powder. Add a little water along with these.</span></li><li><span style="font-family:trebuchet ms;">Also add some salt at this stage.</span></li><li><span style="font-family:trebuchet ms;">Fry till oil separates, then add some more water again. Repeat till the water has evaporated once more.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add the yogurt. Make sure the yogurt is smooth before adding. Whip it if necessary.<br /></span></li><li><span style="font-family:trebuchet ms;">Stir and simmer for a minute or so.<br /></span></li><li><span style="font-family:trebuchet ms;">Again add about ½ cup water and add the fishes to the gravy.</span></li><li><span style="font-family:trebuchet ms;">Cover with a lid and on medium heat for about 2-3 minutes.</span></li><li><span style="font-family:trebuchet ms;">Uncover and add the kasoori methi and the garam masala powder.</span></li><li><span style="font-family:trebuchet ms;">Stir and check seasoning.<br /></span></li><li><span style="font-family:trebuchet ms;">Dry up the excess water, if any, at this stage by increasing the heat. The gravy should be of a thick consistency, not too dry and not too liquidy.</span></li><li><span style="font-family:trebuchet ms;">Remove from heat and serve with plain rice, jeera rice or peas pulao.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">* Add as per taste.<br />** If the yogurt is too sour, add ¼ cup.<br />*** Garam Masala includes equal proportion of cardamoms, cloves and cinnamon grinded together </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5340417562244331723.post-6060038333583977052009-03-31T11:08:00.001-07:002009-03-31T11:19:18.670-07:00Prawn Malai Curry<div style="text-align: justify;"><span style=";font-family:trebuchet ms;font-size:85%;" >My husband not only is a big connoisseur of food, he’s a great cook himself! Well, over the years he’s gone from being a good to an excellent cook. This prawn preparation is a very famous Bengali prawn preparation, but normally the way I cook is a little different than this recipe. Well, the fact is, this is my husband’s way of making this preparation. I would love to share this recipe with you all as it tastes great….may be even better than the one I normally make! :)</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SdJbuHcz58I/AAAAAAAAAcI/LI4gic1o8cg/s1600-h/prawn_malai_curry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 231px;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SdJbuHcz58I/AAAAAAAAAcI/LI4gic1o8cg/s320/prawn_malai_curry.jpg" alt="" id="BLOGGER_PHOTO_ID_5319414957709977538" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 15 mins | Cook Time: 20 mins| Yield: 4-5 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">24 Medium Prawns<br />1 Cup Coconut Milk<br />1 Cup Milk<br />1½ Medium Onion<br />1 tsp Ginger Paste<br />4 Green Chillies*<br />1 tsp Turmeric Powder<br />1 tbsp Cumin Powder<br />2 tsp Kasmiri Red Chili Powder**<br />2 Bay Leaves<br />2 Whole Cardamoms<br />½” Cinnamon Stick<br />4 Whole Cloves<br />2 Dry Red Chilli<br />4 tbsp Ghee (Clarified Butter)<br />1 tsp Sugar<br />Coriander Leaves (for garnishing)<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Remove the shells of prawn, leaving the tails intact. De-vein them and clean thoroughly.<br /></span></li><li><span style="font-family:trebuchet ms;">Make a paste of the onion and leave it aside.</span></li><li><span style="font-family:trebuchet ms;">Heat 2 tbsp of ghee and fry the prawns lightly. The prawns would now be red in colour.</span></li><li><span style="font-family:trebuchet ms;">Leave them aside.</span></li><li><span style="font-family:trebuchet ms;">Heat the rest of the ghee.<br /></span></li><li><span style="font-family:trebuchet ms;">Add the bay leaves, dry red chillies, cardamoms, cinnamon and the cloves. Stir for a few seconds till they slightly change in colour.</span></li><li><span style="font-family:trebuchet ms;">Add the onion paste and fry till light brown in colour.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add the ginger paste and fry for another minute or so.</span></li><li><span style="font-family:trebuchet ms;">Now add the powdered masala and a little water. Fry for a while till the water evaporates and then add little more water again. Again, keep frying till the oil separates.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add the coconut milk and the milk.<br /></span></li><li><span style="font-family:trebuchet ms;">Bring this to a boil and add the sugar and the salt as per taste.</span></li><li><span style="font-family:trebuchet ms;">Add the prawns and the green chillies after making a slit in them.<br /></span></li><li><span style="font-family:trebuchet ms;">Simmer and cook will the prawns are cooked and the gravy has a nice thick creamy texture.<br /></span></li><li><span style="font-family:trebuchet ms;">Before serving remove the whole spices from the gravy and garnish with freshly chopped coriander leaves.</span></li><li><span style="font-family:trebuchet ms;">Serve hot with steamed rice.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">* Add as per taste.<br />** Kashmiri red chilli powder is not too hot but it gives the gravy a nice red colour.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-87195713950399595742009-03-31T10:54:00.000-07:002009-04-20T02:33:20.016-07:00Murgir Jhol<span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" ><span style="color: rgb(0, 0, 0); font-weight: bold;">Bengali Chicken Curry</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SdJZrORHZLI/AAAAAAAAAcA/loz75TxEwwg/s1600-h/murgir_jhol.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 288px;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SdJZrORHZLI/AAAAAAAAAcA/loz75TxEwwg/s320/murgir_jhol.jpg" alt="" id="BLOGGER_PHOTO_ID_5319412708977108146" border="0" /></a><br /><br />Difficulty: Easy | Prep Time: 10 mins | Cook Time: 20 mins| Yield: 5-6 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">800 gms Chicken (Medium Pieces)<br />2 Medium Potatoes<br />1 Large Onion<br />1½ Medium Tomato<br />1 tsp Ginger Paste<br />½ tsp Garlic Paste<br />1 tsp Coriander Powder<br />¼ tsp Turmeric Powder<br />½ tsp Red Chilli Powder*<br />1 Bay Leaf<br />2-3 Green Chillies**<br />4 tbsp Oil<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Clean and wash the chicken.</span></li><li><span style="font-family:trebuchet ms;">Peel the potatoes and cut them into halves.</span></li><li><span style="font-family:trebuchet ms;">Make a paste of the onion, or, you may also finely slice them.</span></li><li><span style="font-family:trebuchet ms;">Chop the tomatoes.<br /></span></li><li><span style="font-family:trebuchet ms;">Heat oil in a big pan or a pressure cooker.</span></li><li><span style="font-family:trebuchet ms;">Golden fry the potatoes and leave them aside.</span></li><li><span style="font-family:trebuchet ms;">To the same oil add the bay leaf and then the onions.<br /></span></li><li><span style="font-family:trebuchet ms;">Fry till the onions are almost dark brown in colour.</span></li><li><span style="font-family:trebuchet ms;">Add the ginger and garlic paste and fry for about another minute.</span></li><li><span style="font-family:trebuchet ms;">Add the coriander, turmeric and red chilli powder and about ¼ cup of water.</span></li><li><span style="font-family:trebuchet ms;">Stir and fry the masala adding a bit of water from time to time. As soon as oil starts to separate add a little water.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add the tomatoes and a little salt. Cook with the masala for about a min.</span></li><li><span style="font-family:trebuchet ms;">Add the chicken and on medium heat cook it stirring occasionally. Do not add water so that chicken pieces get slightly fried in the process.<br /></span></li><li><span style="font-family:trebuchet ms;">After another 4-5 mins add about 2 cups of water.<br /></span></li><li><span style="font-family:trebuchet ms;">Stir, add the green chillies. You may make a slit in them if you would like a little hot gravy.</span></li><li><span style="font-family:trebuchet ms;">Add the fried potatoes as well.<br /></span></li><li><span style="font-family:trebuchet ms;">Cover with lid and simmer until the chicken is soft and well done. Also ensure the potatoes are cooked. You may also pressure cook it, but make sure not to over cook as chicken and potatoes cook very quickly in a pressure cooker.</span></li><li><span style="font-family:trebuchet ms;">Check seasoning and the salt.</span></li><li><span style="font-family:trebuchet ms;">Serve hot with steaming hot rice. It’s lovely to have some very hot rice with some even more hot murgir jhol!</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">* I used Kashmiri red chilli powder here, as it would give me a nice red coloured gravy without making it very hot.<br />** Optional </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5340417562244331723.post-77833709535400002642009-03-31T10:44:00.000-07:002009-03-31T10:52:43.914-07:00Peyaj Posto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SdJYYtBVdwI/AAAAAAAAAb4/68uP5DZRA9A/s1600-h/peyaj_posto.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SdJYYtBVdwI/AAAAAAAAAb4/68uP5DZRA9A/s320/peyaj_posto.jpg" alt="" id="BLOGGER_PHOTO_ID_5319411291303278338" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Medium | Prep Time: 5 mins | Cook Time: 15 mins| Yield: 4 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">3 Large Onions<br />1 Medium Tomato<br />6 tbsp Posto/ Poppy Seeds Paste*<br />2 Green Chillies**<br />¼ tsp Red Chilli Powder<br />4 tbsp oil<br />Salt to Taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Dice the onions into ¾" cubes.</span></li><li><span style="font-family:trebuchet ms;">Chop the tomatoes into small cubes and also thinly slice the green chillies.</span></li><li><span style="font-family:trebuchet ms;">No heat the oil in a pan.</span></li><li><span style="font-family:trebuchet ms;">Add the onions and fry till they and translucent in colour.</span></li><li><span style="font-family:trebuchet ms;">Now add the tomatoes and the green chillies and fry until the tomatoes are soft.</span></li><li><span style="font-family:trebuchet ms;">To this add the poppy seeds paste and continue frying on medium heat. The paste needs to be cooked properly until all the water in it dries up and its fried properly. But this must be done on a lower heat as burning it even a little would not give you the right flavor.</span></li><li><span style="font-family:trebuchet ms;">At this point add the salt and the red chilli powder.</span></li><li><span style="font-family:trebuchet ms;">Keep stirring from time to time on medium heat until oil separates and paste is also nicely fried. Once you reach this stage, the paste texture would be granular and not like the smooth one as before.***</span></li><li><span style="font-family:trebuchet ms;">Remove from heat and serve hot with plain rice.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">* Normally it is difficult to grind the seeds into a smooth paste. To make a paste of the poppy seeds easily, soak the seeds in warm water for about half an hour before grinding it. Also add little water at a time until it’s smooth.<br />**Add as per your taste.<br />*** If required, you might need a wee bit more oil at this juncture. Yes, this recipe does need more oil than usual but its excellent to the palate. Also some Bengalis might want to add a pinch of sugar into Peyaj Posto, but I like it without the sugar as the onions have its own sweetness. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-89291636130204057252009-03-10T10:41:00.000-07:002009-03-14T12:15:24.369-07:00Stuffed Pomfret<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/Sban2lFGV6I/AAAAAAAAAbw/__glvWwDPVE/s1600-h/Stuffed_Pomfret.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 210px;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/Sban2lFGV6I/AAAAAAAAAbw/__glvWwDPVE/s320/Stuffed_Pomfret.jpg" alt="" id="BLOGGER_PHOTO_ID_5311617366638352290" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Difficult | Prep Time: 20 mins | Cook Time: 10 mins| Yield: 4-6 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">2 Medium Pomfrets (300-400 gms each)<br />100 gms of Coriander Leaves<br />4 tbsp Grated Coconut<br />2 Green Chillies*<br />2 Medium Pods of Garlic (1½ tsp Paste)<br />2 small Lemons<br />Salt to taste<br />1 tbsp Oil<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Clean the pomfret without cutting it.<br /></span></li><li><span style="font-family:trebuchet ms;">Now we need to make a slit in the pomfrets very delicately from just below the head.</span></li><li><span style="font-family:trebuchet ms;">The incision has to be made lengthwise and right above the bones. That is, the bottom part of the flesh would remain attached to the bone and the top part separated from the bones. The incision should be deep enough to reach the stomach cavity and also cover the whole fish till the tail. But please be careful so as not to make a slit through and cut the stomach as well! Also note that only one such slit is required, i.e., you should not repeat the same for the other side of the fish as well.<br /></span></li><li><span style="font-family:trebuchet ms;">Once you make the slits for both the pomfrets, apply the juice of the lemons and about 2tsp of salt to the pomfrets. Leave aside for about 10-15 mins.</span></li><li><span style="font-family:trebuchet ms;">Now wash and clean the coriander leaves. Remove mostly all the stems, leaving the tender ones with the leaves.<br /></span></li><li><span style="font-family:trebuchet ms;">Make a smooth paste of the coriander leaves along with the coconut, chillies and the garlic. Add as little water as possible so that the filling is not at all liquidy.<br /></span></li><li><span style="font-family:trebuchet ms;">Now divide the filling into two and stuff the mixture into the slits of the fishes. Stuff in as much of the filling as possible even though some of it might tend to come out with a little pressure. It'll only ensure you have a tastier preparation! :)<br /></span></li><li><span style="font-family:trebuchet ms;">Now heat a non-stick frying pan (or tava) and smear ½ tbsp of oil.</span></li><li><span style="font-family:trebuchet ms;">Now place one of the pomfret and cook on medium-high heat for about 2-3 minutes.</span></li><li><span style="font-family:trebuchet ms;">Gently flip it over and cook the other side as well. Repeat the procedure for the other one as well. You may also use the oven for cooking the pomfrets. Use your oven settings accordingly, just remember pomfrets cook very easily. Whichever the mode used, grill or bake, make sure they are cooked and nicely browned on both sides.</span></li><li><span style="font-family:trebuchet ms;">Serve hot with any suitable accompaniments of your choice. </span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*This is normally good to taste if the filling is a little hot, but you can adjust as per your preference. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5340417562244331723.post-2134573201835872792009-03-10T10:30:00.000-07:002009-03-10T10:37:00.290-07:00Rajma<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SbalI26SEgI/AAAAAAAAAbo/FbxyOxMPTzI/s1600-h/rajma.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SbalI26SEgI/AAAAAAAAAbo/FbxyOxMPTzI/s320/rajma.jpg" alt="" id="BLOGGER_PHOTO_ID_5311614382127583746" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 1 Day | Cook Time: 30 mins| Yield: 4-5 servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">1 cup Rajma (Red Kidney Beans)<br />1 medium Onion<br />1 medium Tomato<br />1 tsp Garlic Paste<br />¾” Ginger<br />½ tsp Red Chilli Powder*<br />4 tbsp Oil<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Pressure cook the rajma with some salt until its well done. The beans should crack a little once its well done. It normally takes about 10-15 mins. If you do not have a pressure cooker, you may cover and cook it in a pan but it'll take quite some time for the beans to cook properly.</span></li><li><span style="font-family:trebuchet ms;">Make fine julienne of the ginger piece, slice the onions and chop the tomatoes.</span></li><li><span style="font-family:trebuchet ms;">Now heat oil in a pan. Add the onions.</span></li><li><span style="font-family:trebuchet ms;">Fry till they turn light brown in colour.</span></li><li><span style="font-family:trebuchet ms;">Then add the ginger julienne and stir for about 10 secs.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add the garlic paste and again continue frying for another 10 secs.</span></li><li><span style="font-family:trebuchet ms;">Now add the tomatoes.</span></li><li><span style="font-family:trebuchet ms;">At this point add a little salt. This will help in softening the tomatoes quickly. But do keep in mind that the rajma has been already cooked with some salt in it.<br /></span></li><li><span style="font-family:trebuchet ms;">Keep frying till the tomatoes are cooked. Now add the chilli powder and stir well.</span></li><li><span style="font-family:trebuchet ms;">Add the rajma to this mixture along with the water its been cooked in.**</span></li><li><span style="font-family:trebuchet ms;">Now simmer and cook for about 10-15 mins.<br /></span></li><li><span style="font-family:trebuchet ms;">Once this is done, you'll find that the water has reduced to give you a nice thick and creamy consistency. If not, then uncover the lid and cook until you reach that consistency.</span></li><li><span style="font-family:trebuchet ms;">Check seasoning and adjust salt if required.<br /></span></li><li><span style="font-family:trebuchet ms;">Rajma is synonymous with chawal (i.e. Rice) but you may also have it with roti or parathas. </span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Add according to taste.<br />**At this point you may also want to pressure cook the rajma again with the masala, if you feel its not well cooked yet. But this time you'll not need to pressure cook it for a long while.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-2691096901492217572009-03-09T11:42:00.000-07:002009-03-09T11:54:46.958-07:00Dahi Baigan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_RqCwbKIdJ1k/SbVkxFwTcKI/AAAAAAAAAbg/Jfc9PBkL-rk/s1600-h/dahibaigan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://3.bp.blogspot.com/_RqCwbKIdJ1k/SbVkxFwTcKI/AAAAAAAAAbg/Jfc9PBkL-rk/s320/dahibaigan.jpg" alt="" id="BLOGGER_PHOTO_ID_5311262130074513570" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15-20 mins| Yield: 3-4 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">1 Large Brinjal (Auberigine/Baigan/Begun)<br />½ tsp Ginger Paste<br />1 Large Onion<br />½ cup Yogurt (Dahi)*<br />2 tsp Coriander powder<br />½ tsp Red Chillie </span></span><span style="font-family:trebuchet ms;"><span style="font-size:100%;">powder</span></span><span style="font-family:trebuchet ms;"><span style="font-size:100%;">**<br />¼ tsp Turmeric </span></span><span style="font-family:trebuchet ms;"><span style="font-size:100%;">powder</span></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:100%;">½ cup Oil<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Wash and dice the brinjal into 1½” cubes. You'll have about 20-24 pieces from a large brinjal.</span></li><li><span style="font-family:trebuchet ms;">Slice the onions.</span></li><li><span style="font-family:trebuchet ms;">Heat a pan and leaving aside about 4 tbsp of oil add the rest to the pan.<br /></span></li><li><span style="font-family:trebuchet ms;">Now fry the brinjals till they are light brown in colour and semi-cooked. Remove on an absorbent paper and leave aside.</span></li><li><span style="font-family:trebuchet ms;">Now add the remaining oil into the same pan and add the onions to it.</span></li><li><span style="font-family:trebuchet ms;">Fry till the onions are light brown in colour.</span></li><li><span style="font-family:trebuchet ms;">Add the ginger paste and fry for a little longer.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add the coriander powder, turmeric powder and the red chillie powder.<br /></span></li><li><span style="font-family:trebuchet ms;">Add a little water and salt and cook the powdered masalas together for a while till the water dries up.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add a little more of water and repeat the above step.<br /></span></li><li><span style="font-family:trebuchet ms;">Once the masalas are dry again and oil water has evaporated, add the yogurt. Make sure you beat the yogurt well before adding it to the pan. Otherwise you might not get a smooth gravy.*</span></li><li><span style="font-family:trebuchet ms;">Now cook for about a min and then add the brinjals.</span></li><li><span style="font-family:trebuchet ms;">Stir and add about ½ cup of water to the pan.<br /></span></li><li><span style="font-family:trebuchet ms;">Check seasoning and adjust the salt.</span></li><li><span style="font-family:trebuchet ms;">Cover with a lid and cook for till the brinjals are full cooked.<br /></span></li><li><span style="font-family:trebuchet ms;">Once the brinjals are cooked, uncover and cook on high till the excess water dries up so as to give you a semi-dry gravy.</span></li><li><span style="font-family:trebuchet ms;">Remove from heat and serve with rotis/parathas or even with rice.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Check the yogurt before adding. If its too sour you might want to add a little less in amount. The taste of this preparation is little sour but not too much. Some of you might even want to add a pinch of sugar if you find the gravy too sour to taste.<br />**Add according to taste. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-9279560559562995282009-03-09T11:35:00.000-07:002009-03-10T10:53:31.116-07:00Poached Egg Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SbViYD4OZII/AAAAAAAAAbQ/PByIxin4USI/s1600-h/poaced_egg021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SbViYD4OZII/AAAAAAAAAbQ/PByIxin4USI/s320/poaced_egg021.jpg" alt="" id="BLOGGER_PHOTO_ID_5311259501050881154" border="0" /></a><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 10 mins | Cook Time: 20 mins| Yield: 2-4 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">4 Eggs<br />½ Medium Onion<br />2 tbsp Poppy Seed Paste (Posto/Khas khas)<br />6-7 Cashew Nuts**<br />2 tbsp Tomato Ketchup*<br />1 Medium Pod Garlic (½ tsp paste)<br />½ tsp Cumin Powder<br />½ tsp Red Chilli Powder***<br />3 tbsp Oil<br />Salt to Taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Finely slice the onion.</span></li><li><span style="font-family:trebuchet ms;">Make a paste of the poppy seed paste, cashew nuts, tomato ketchup, garlic and the cumin powder.</span></li><li><span style="font-family:trebuchet ms;">Heat the oil in a pan.</span></li><li><span style="font-family:trebuchet ms;">Add the onions and fry til they turn translucent in colour.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add the paste mixture, red cillie powder and the salt according to taste.</span></li><li><span style="font-family:trebuchet ms;">Cook it for a while on medium heat.<br /></span></li><li><span style="font-family:trebuchet ms;">Once oil starts separating, add about a cup of water.<br /></span></li><li><span style="font-family:trebuchet ms;">Simmer and bring the gravy to a boil.</span></li><li><span style="font-family:trebuchet ms;">Now carefully break the eggs and drop them raw into the boiling gravy. Be very careful not to drop some pieces of shells inside as well.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SbViiovv5hI/AAAAAAAAAbY/Ret9QIaPHYI/s1600-h/poaced_egg01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 232px;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SbViiovv5hI/AAAAAAAAAbY/Ret9QIaPHYI/s320/poaced_egg01.jpg" alt="" id="BLOGGER_PHOTO_ID_5311259682746131986" border="0" /></a></li><li><span style="font-family:trebuchet ms;">Sprinkle a wee bit of salt on top of the yolks while its still soft. This will ensure that salt goes inside them.<br /></span></li><li><span style="font-family:trebuchet ms;">Now cover and cook for 2-3 mins on medium or until the eggs are fully cooked.</span></li><li><span style="font-family:trebuchet ms;">The gravy should be thick in consistency, so adjust the water accordingly.</span></li><li><span style="font-family:trebuchet ms;">Also check seasoning and adjust to your taste.</span></li><li><span style="font-family:trebuchet ms;">Remove from heat and serve with steamed rice.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Adding ketchup gives a nice tangy but sweet and souring taste to the gravy. If you prefer you may instead use tomato puree which will not give you the sweet aftertaste.<br />** May omit this. Though this gives a creamy texture to the gravy. And ofcourse, it gives a better taste as well!<br />***Add according to taste.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5340417562244331723.post-23287047017936136962009-03-09T11:26:00.000-07:002009-03-09T11:54:22.422-07:00Vada<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SbVgw8Ub1vI/AAAAAAAAAbI/8Kp5xH4dhbg/s1600-h/vada.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SbVgw8Ub1vI/AAAAAAAAAbI/8Kp5xH4dhbg/s320/vada.jpg" alt="" id="BLOGGER_PHOTO_ID_5311257729495193330" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Medium | Prep Time: 30 mins | Cook Time: 15-20 mins| Yield: 12 Pieces<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">1 cup Urad Daal<br />1” Ginger<br />2-3 Green Chillies*<br />Handful of Curry Leaves<br />½ tsp Baking powder<br />Salt to Taste<br />Oil for Deep Frying<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Wash and soak the daal for 15-20 mins. You may soak if for a longer duration, but min it would about 15 mins for it to get soaked properly.</span></li><li><span style="font-family:trebuchet ms;">While the daal is soaking, chop the ginger and the green chillies and wash and clean the curry leaves.</span></li><li><span style="font-family:trebuchet ms;">Now make a paste of the daal adding as little waster as possible.<br /></span></li><li><span style="font-family:trebuchet ms;">Take the paste in a bowl and add the rest of the ingredients to it. Mix well.<br /></span></li><li><span style="font-family:trebuchet ms;">Heat oil in a pan.</span></li><li><span style="font-family:trebuchet ms;">Take a handful of the daal mixture and then try to make a whole in it with your thumb while its still in your palm. Make a big whole as when you finally drop it into the oil, it'll tend to become small.**</span></li><li><span style="font-family:trebuchet ms;">Now turn over your palm and drop the daal mixture into the oil in that form. Make sure u don't burn your fingers here.</span></li><li><span style="font-family:trebuchet ms;">Now repeat for the rest and fry on medium to high heat till they are golden brown in colour.<br /></span></li><li><span style="font-family:trebuchet ms;">Remove from heat and ideally serve with <a style="color: rgb(102, 204, 204);" href="http://100recipes.blogspot.com/2008/07/sambar.html">sambar</a> and <a style="color: rgb(102, 204, 204);" href="http://100recipes.blogspot.com/2008/07/coconut-chutney.html">coconut chutney</a>. But you can just simply have it with tea or coffee as it tastes good anyways!</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Add according to taste.<br />**If making the wholes sounds difficult, then simply drop them into the oil without the whole. That's will give you round shaped vadas. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-29999600599794328012009-03-09T11:19:00.000-07:002009-03-09T12:08:10.236-07:00Mooli Paratha<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SbVe-4V1QyI/AAAAAAAAAbA/Q1rIg3vOenw/s1600-h/mooliparatha.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 251px;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SbVe-4V1QyI/AAAAAAAAAbA/Q1rIg3vOenw/s320/mooliparatha.jpg" alt="" id="BLOGGER_PHOTO_ID_5311255769922224930" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Difficult | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 12 pieces<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;"><br /></span></span><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" ><span style="font-weight: bold; color: rgb(0, 153, 0);"><u>For the Filling</u></span></span></span><span style="font-family:trebuchet ms;"><span style="font-size:100%;"><br />400 gms of Mooli (Raddish)<br />½ tsp Garam Masala<br />½ tsp Cumin Seeds<br />1 tsp Cumin Powder<br />½ tsp Red Chillie Powder<br />3 Green Chillies<br />2 tbsp Coriander Leaves<br />Salt to taste<br /><br /></span></span><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" ><span style="font-weight: bold; color: rgb(0, 153, 0);"><u>For the Paratha</u></span></span></span><span style="font-family:trebuchet ms;"><span style="font-size:100%;"><br /></span></span><span style="font-family:trebuchet ms;"><span style="font-size:100%;">3½ cups Madia (Flour)*<br />¾ tsp Salt<br />1½ tbsp Oil<br />12 tsp Oil for Frying<br />12 tsp Ghee (Clarified Butter)<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Peal and finely grate the raddishes and mix about a tsp of salt and leave aside for 10-15 mins.<br /></span></li><li><span style="font-family:trebuchet ms;">In the meanwhile chop the green chillies and the coriander leaves.</span></li><li><span style="font-family:trebuchet ms;">Also you can prepare the dough while we wait for the radish to soften a little and the extra water comes out.<br /></span></li><li><span style="font-family:trebuchet ms;">Now in a bowl, take 3 cups of the maida and the salt and mix well. The rest of the maida will be required to roll the parathas.</span></li><li><span style="font-family:trebuchet ms;">Then add the oil and evenly rub it into the flour.</span></li><li><span style="font-family:trebuchet ms;">Now knead this flour with warm water and knead it into a soft dough. The dough should be soft but not sticky. It's easier to stuff the parathas if the dough is soft.</span></li><li><span style="font-family:trebuchet ms;">Cover this with a cling film or a wet cloth till the filling is ready.</span></li><li><span style="font-family:trebuchet ms;">Once about 15 mins is over since you have set the raddishes aside, squeze out the water from it properly and put them in a separate bowl.</span></li><li><span style="font-family:trebuchet ms;">Mix all the ingredients of the filling to it.</span></li><li><span style="font-family:trebuchet ms;">Add the salt according to your taste and mix well. Ensure that the salt is a bit on the higher side as this would give a better taste to the parathas.</span></li><li><span style="font-family:trebuchet ms;">Now divide the dough and the filling into 12 equal portions.<br /></span></li><li><span style="font-family:trebuchet ms;">Rolling between your palms make smooth round balls of the dough first and then flatten them by applying pressure between your palms and with your fingers.<br /></span></li><li><span style="font-family:trebuchet ms;">Now place a portion of the filling at the center and cover it with the dough. Ensure that the filling is in the center and the opening is sealed properly. Roll it between ur palm and flatten slightly. Repeat for the rest. [Refer image shown in <a style="color: rgb(102, 204, 204);" href="http://100recipes.blogspot.com/2008/02/aaloo-paratha.html">Aaloo Paratha</a>]</span></li><li><span style="font-family:trebuchet ms;">Roll each of these in a little flour.</span></li><li><span style="font-family:trebuchet ms;">Now sprinkle some flour on a flat surface and with a rolling pin, roll each of them into about 7” diameter round and ¼” thick discs. While rolling, the pressure should applied evenly and gently or else the filling may tend to come out of the parathas. In such case, sprinkle some flour on those areas.<br /></span></li><li><span style="font-family:trebuchet ms;">In a small bowl, mix the ghee with the oil for frying and keep it aside.</span></li><li><span style="font-family:trebuchet ms;">Heat pan and first dry roast each of the parathas on medium heat till they are a little brown on both the sides.<br /></span></li><li><span style="font-family:trebuchet ms;">Once the parathas are roasted, in the same pan add 2 tsp of the oil and ghee mixture and place one paratha at a time into the pan again. Shallow fry the paratha on both sides for 1-2 mins. Repeat for the rest of the parathas.</span></li><li><span style="font-family:trebuchet ms;">Serve with achaar(pickle) and plain curd.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*You may also use wheat flour instead of plain flour. In that case you need not add the oil in the dough. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-72574831183924631422008-08-17T04:54:00.000-07:002008-12-09T04:21:36.198-08:00Maacher Kalia<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/R5svaNayluI/AAAAAAAAAFk/zkUf0HkWN8k/s1600-h/macher_kalia01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/R5svaNayluI/AAAAAAAAAFk/zkUf0HkWN8k/s320/macher_kalia01.jpg" alt="" id="BLOGGER_PHOTO_ID_5159769925408167650" border="0" /></a><br /><span style="font-family:trebuchet ms;">A Bengali Fish Curry<br /><br /><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Medium | Prep Time: 30 mins | Cook Time: 30 mins | Yield: 4 servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">350 – 400 gms of Fish* (4-5 Pieces)<br />1 Small Onion<br />½ Medium Sized Tomato<br />½ tsp Ginger Paste<br />½ tsp Garlic Paste<br />1 tsp Dhania (Coriander) Powder<br />1 tsp Haldi (Turmeric) Powder<br />1 tsp Chillie Powder<br />2 Green chillies<br />1½ tbsp Curd<br />1 Pinch of Garam Masala Powder**<br />5-6 tbsp Oil<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Clean and wash the fish pieces and rub ½ tsp of haldi powder and 1 tsp of salt into the pieces and let them stand for about 30 mins.</span></li><li><span style="font-family:trebuchet ms;">In the meanwhile make a paste of the oninon, ginger and garlic separately. Also slice the tomatoes.</span></li><li><span style="font-family:trebuchet ms;">Now in a pan add about 3 tbsp of oil and lightly shallow fry the fish pieces. Take the pieces out and leave them aside.</span></li><li><span style="font-family:trebuchet ms;">Now add the remaining oil and add the onion paste. Fry the onions till it's colour turns dark brown.<br /></span></li><li><span style="font-family:trebuchet ms;">Add the ginger and garlic paste and stir for a min. Add a little water.</span></li><li><span style="font-family:trebuchet ms;">Now add the dhania, haldi and chillie powder and again a little water. Stir and fry the masala. Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smooth paste.</span></li><li><span style="font-family:trebuchet ms;">Now add the curd and the tomatoes. Mix them well and add a little salt at this stage. The salt will help to soften the tomatoes quickly. Cook till oil starts separating.</span></li><li><span style="font-family:trebuchet ms;">Now add about a cup of water and then add the fish pieces. Slit the green chillies and add them as well. Season with salt according to your taste.</span></li><li><span style="font-family:trebuchet ms;">Cover a cook for 2-3 mins.<br /></span></li><li><span style="font-family:trebuchet ms;">Remove cover, and cook on high flame till the excess water evaporates and oil stars to separate.</span></li><li><span style="font-family:trebuchet ms;">Now sprinkle a pinch of garam masala and remove the pan from the heat.</span></li><li><span style="font-family:trebuchet ms;">Garnish with some fresh green chillies and serve hot with steamed rice.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">* Generally, you can use any kind of fish which is big enough for cutting into big pieces. But ideally Carps are used for this preparation.<br />** Garam Masala Powder includes equal proportion of cardamoms, cloves and cinnamon grinded together.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5340417562244331723.post-81342030823407470822008-08-05T08:58:00.000-07:002008-12-09T04:21:36.362-08:00Mutton Korma<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SJh5TtEUj0I/AAAAAAAAAVg/GURNffJmz-M/s1600-h/mutton_korma.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SJh5TtEUj0I/AAAAAAAAAVg/GURNffJmz-M/s320/mutton_korma.jpg" alt="" id="BLOGGER_PHOTO_ID_5231064346613026626" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 30 mins | Cook Time: 30 mins| Yield: 4-5 Serving<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">650 gms Mutton/Lamd<br />1 large Onion<br />1½ cup Yogurt<br />1 tbsp Ginger Paste<br />10-12 Whole Black Peppers<br />3 Cardamom<br />4-5 Cloves<br />1" Cinnamon Stick<br />1 Dried Red Chilli<br />1 Tej Patta<br />2 tbsp Oil<br />2 tbsp Ghee<br />Salt to taste<br />1½ tsp Sugar<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Clean and wash the mutton pieces.</span></li><li><span style="font-family:trebuchet ms;">Make a paste of the onion.</span></li><li><span style="font-family:trebuchet ms;">In a bowl, take the mutton, onion paste, yogurt and the ginger paste. Mix well and marinate for about 20-30 mins.</span></li><li><span style="font-family:trebuchet ms;">Heat a pressure cooker* and add the oil and the ghee.<br /></span></li><li><span style="font-family:trebuchet ms;">Add the red chilli, tej patta, cardamoms (make sure to split it beforehand), whole black peppers, and the cinamon stick (after breaking it to smaller pieces).</span></li><li><span style="font-family:trebuchet ms;">Once their colour changes and flavour starts to emit, take out the mutton piece from the marinade and add it to the cooker.</span></li><li><span style="font-family:trebuchet ms;">Now cook the mutton on medium heat till the pieces are dry and is very lightly fried.**</span></li><li><span style="font-family:trebuchet ms;">Now add the rest of the marinade, sugar and salt according to taste.<br /></span></li><li><span style="font-family:trebuchet ms;">Cook till the gravy comes to a boil, add about ½ cup of water.</span></li><li><span style="font-family:trebuchet ms;">Pressure cook for about 15 mins or until done.*</span></li><li><span style="font-family:trebuchet ms;">Remove the cover of the cooker once cool, check the seasoning and adjust the salt and sugar according to your taste. If you wish to have even lesser amount of gravy, dry it up on high flame before adjusting the seasoning..</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*If you do not have a pressure cooker, follow the procedure in a normal heavy-bottomed pan. Cover and cook for about 30 mins instead or till the meat is soft.<br />**Please note that during this step, one should not fry the muttons too much. If the pieces become too brown or the masalas starts to stick at the bottom, then you'll not get the true colour of korma when finally done. You'll get a reddish coloured gravy, though the korma should be whitish once done.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5340417562244331723.post-74776039718213606592008-08-04T08:53:00.000-07:002008-12-09T04:21:36.700-08:00Shorshe Maach<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SJh4LLh33vI/AAAAAAAAAVY/lSexdhXMcO8/s1600-h/Shorshe_Mach.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SJh4LLh33vI/AAAAAAAAAVY/lSexdhXMcO8/s320/Shorshe_Mach.jpg" alt="" id="BLOGGER_PHOTO_ID_5231063100659588850" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins| Yield: 4 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">4 Pieces Rohu/Bhetki/Illish<br />2 tbsp Mustard Seeds<br />3-4 Green Chillies<br />1/8 tsp Kalonji (Black Cumin)*<br />½ tsp Turmeric Powder<br />½ tsp Red Chillie Powder<br />1 tsp Yogurt**<br />4 tbsp Mustard Oil***<br />Salt to taste.<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Clean and wash the pieces of fish.</span></li><li><span style="font-family:trebuchet ms;">Apply ¼ tsp of turmeric and about 1 tsp of salt to it. Leave it aside for 10-15 mins.</span></li><li><span style="font-family:trebuchet ms;">Wash the mustard seeds well. In a blender add a green chillie along with the mustard seeds and a little water. Blend it well to a smooth paste. When mustard is blended, at times it tends to become bitter. Adding the chillie will avoid this. But before using the paste always taste and ensure it is not too bitter before you use it in your cooking. Light bitterness may be there.<br /></span></li><li><span style="font-family:trebuchet ms;">Heat oil and fry the fishes till lightly brown. Remove from pan and leave it aside.</span></li><li><span style="font-family:trebuchet ms;">In the same pan, add the kalonji and a green chilli (after making a slit in it).</span></li><li><span style="font-family:trebuchet ms;">Once the kalonji starts to splutter, add the mustard paste, turmeric powder, red chilli powder and about a little water.</span></li><li><span style="font-family:trebuchet ms;">Fry the masala till oil starts separating. Add salt and yogurt. Mix the yogurt well and continue stirring till the masala the water evaporates fully.<br /></span></li><li><span style="font-family:trebuchet ms;">Now add about a cup of water and let it come to a boil.</span></li><li><span style="font-family:trebuchet ms;">Now add the fishes and cover and cook on medium heat for about 1-2 mins. The fishes should be done by then.</span></li><li><span style="font-family:trebuchet ms;">Uncover, add the remaining green chillie and, on high, let the excess water evaporate.</span></li><li><span style="font-family:trebuchet ms;">Once oil starts appearing on top, remove from heat and serve hot with steamed rice.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Has various other names as well<br />**Traditionally yogurt is not added, though this gives a nice taste to the gravy. You may do away with it also.<br />***Ideally mustard oil should be used to give the right taste and flavour. Nonetheless, use normal oil if you do not have mustard oil at home.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5340417562244331723.post-27351368147196108542008-08-03T10:05:00.000-07:002008-12-09T04:21:36.790-08:00Peyaji (Onion Fritters)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SJh2-H8h2uI/AAAAAAAAAVQ/E9D9lFf3cPY/s1600-h/peyaji.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SJh2-H8h2uI/AAAAAAAAAVQ/E9D9lFf3cPY/s320/peyaji.jpg" alt="" id="BLOGGER_PHOTO_ID_5231061776847723234" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 5 mins | Cook Time: 20 mins| Yield: 12 pieces<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">1 Large Onion<br />1 cup Basan<br />2 Green Chillies*<br />Salt to taste<br />Oil for Deep Frying<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Finely slice the onion and chop the green chillies.</span></li><li><span style="font-family:trebuchet ms;">In a bowl take the onions and the chillies.</span></li><li><span style="font-family:trebuchet ms;">Add the besan and the salt (about ½ tsp). Mix well.</span></li><li><span style="font-family:trebuchet ms;">The salt will soften the onions a little and will allow some water come off it. This will be enough to bind the mixture. If not, add just a little water so as to get the onions to stick to each other.<br /></span></li><li><span style="font-family:trebuchet ms;">Now heat enough oil for deep frying.</span></li><li><span style="font-family:trebuchet ms;">Take about a table spoon full of the mixture in your hand and put it into the oil. Repeat for the rest of the mixture.</span></li><li><span style="font-family:trebuchet ms;">Fry on medium heat so that the peyajis are crisp from within.</span></li><li><span style="font-family:trebuchet ms;">Serve hot with tea or coffee..</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*You may increase the quantity of these if you wish to make the fries spicier. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-86087163030949288702008-08-03T10:00:00.000-07:002008-12-09T04:21:36.967-08:00Aaloo Capsicum<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SJh1Zn1wDyI/AAAAAAAAAVI/3sk6ktikLc8/s1600-h/aloo_capsicum.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SJh1Zn1wDyI/AAAAAAAAAVI/3sk6ktikLc8/s320/aloo_capsicum.jpg" alt="" id="BLOGGER_PHOTO_ID_5231060050242440994" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 10 mins | Cook Time: 15 mins| Yield: 3-4 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">1 Large Potato<br />¼ Green Capsicum*<br />¼ Red Capsicum*<br />1 tbsp Sambar Masala Powder<br />½ tsp Red Chilli Powder<br />3 tbsp Oil<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Peal, wash and dice the potatoes into about ¼”-½” cubes.</span></li><li><span style="font-family:trebuchet ms;">Clean and wash capsicums. Cut them in squares of about the size of the potatoes.<br /></span></li><li><span style="font-family:trebuchet ms;">Heat the oil in a pan.</span></li><li><span style="font-family:trebuchet ms;">Add the potatoes and fry on medium heat.<br /></span></li><li><span style="font-family:trebuchet ms;">Once the potatoes are lightly brown in colour, add the capsicums.</span></li><li><span style="font-family:trebuchet ms;">Add the salt according to taste.</span></li><li><span style="font-family:trebuchet ms;">Fry till the capsicums are also fried a little and the potatoes and the capsicums are cooked.</span></li><li><span style="font-family:trebuchet ms;">Now add the sambar masala and the red chlli powder.</span></li><li><span style="font-family:trebuchet ms;">Stir for about a minute and remove from heat.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*Add any kind of coloured capsicums as per availability. It looks better if you can use both the colours.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5340417562244331723.post-65103379435814844402008-08-02T04:20:00.000-07:002008-12-09T04:21:37.757-08:00Macaroni, Bacon and Mushroom in Cheese Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_RqCwbKIdJ1k/SJRGLvreQGI/AAAAAAAAAUY/fh1t4G22fMg/s1600-h/Macroni_Pasta01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_RqCwbKIdJ1k/SJRGLvreQGI/AAAAAAAAAUY/fh1t4G22fMg/s320/Macroni_Pasta01.jpg" alt="" id="BLOGGER_PHOTO_ID_5229882234875297890" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Difficult | Prep Time: 20 mins | Cook Time: 30 mins| Yield: 2-3 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">50 gms Macaroni<br />100 gms Bacon<br />100 gms Mushrooms<br />1 Large Red Chilli<br />1 Large Pod of Garlic<br />½ tsp Dried Oregano<br />½ Pepper Powder<br />½ cup Mlilk<br />2 tbsp Butter<br />1 tsp Oil<br />Salt to taste<br /><br /><u>For the Cheese Sauce</u><br />50 gms Cheese<br />2 tbsp Flour<br />1½ tbsp Butter<br />1 cup Milk<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Take a heavy bottom pan and put it on low heat.</span></li><li><span style="font-family:trebuchet ms;">Add the butter and let it melt.</span></li><li><span style="font-family:trebuchet ms;">Add the flour and stir it well so that the butter and the flour is mixed well with each other.<br /></span></li><li><span style="font-family:trebuchet ms;">Now ensuring the heat is very low add about ¼ cup of milk and start stirring immediately. Stir continuously till you get to a very thick consistency and there are no lumps remaining. Now add another ¼ cup of milk and repeat the process, but this time the sauce would be a lightly lighter in consistency than before. Once again add the remaining milk and keep stirring constantly till you get a smooth white sauce without any lumps in it. If required you may take the pan away from the heat while stirring from time to time. In case the heat is too much the lumps will tend to form more easily.</span></li><li><span style="font-family:trebuchet ms;">Keep the heat very low and continue to stir occasionally.</span></li><li><span style="font-family:trebuchet ms;">Add about ½ tsp of salt.</span></li><li><span style="font-family:trebuchet ms;">Grate the cheese and add it to the sauce.</span></li><li><span style="font-family:trebuchet ms;">Let the cheese melt, remove from heat and leave it aside.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SJRGLKKZ35I/AAAAAAAAAUI/oyIJUdXpj7U/s1600-h/white_sauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SJRGLKKZ35I/AAAAAAAAAUI/oyIJUdXpj7U/s320/white_sauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5229882224804487058" border="0" /></a></li><li><span style="font-family:trebuchet ms;">Cook the macaroni in a pan full of boiling water. Make sure that you let the water come to a boil before adding the macaroni and also add about 2 tsp of salt. Cook on medium heat till just done. Drain the water, wash the macaroni with cold water. Mix 1 tsp of oil and leave it aside.</span></li><li><span style="font-family:trebuchet ms;">Cut the garlic into juliennes, chop the chilli, with the ends cut diagonally.</span></li><li><span style="font-family:trebuchet ms;">Wash the mushrooms well and slice them.<br /></span></li><li><span style="font-family:trebuchet ms;">Chop the bacons into small square pieces.</span></li><li><span style="font-family:trebuchet ms;">Heat a pan and melt the butter first.</span></li><li><span style="font-family:trebuchet ms;">Now add the mushrooms and garlics. Stir fry till the mushrooms are soft and lighly brown at the edges.</span></li><li><span style="font-family:trebuchet ms;">Add the bacon till the bacon is also fried a little.</span></li><li><span style="font-family:trebuchet ms;">Now add the macaroni and the red chillies.</span></li><li><span style="font-family:trebuchet ms;">Also add the pepper powder and oregano and about ½ tsp salt.<br /></span></li><li><span style="font-family:trebuchet ms;">Saute' the macaroni with the other ingredients for about a minute.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SJRGLUGF0AI/AAAAAAAAAUQ/F5pGZdEGRjQ/s1600-h/Macroni_Pasta02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_RqCwbKIdJ1k/SJRGLUGF0AI/AAAAAAAAAUQ/F5pGZdEGRjQ/s320/Macroni_Pasta02.jpg" alt="" id="BLOGGER_PHOTO_ID_5229882227470749698" border="0" /></a></li><li><span style="font-family:trebuchet ms;">Add the cheese sauce and the milk. Stir for a minute, check seasoning and remove from heat.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*You may increase the quantity of these if you wish to make the fries spicier. </span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-48614369255928856252008-08-01T12:04:00.000-07:002008-12-09T04:21:37.942-08:00Potato and Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SJNe65BlWsI/AAAAAAAAAUA/qe9ZDKHtjlM/s1600-h/Potato_Pasta_Salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_RqCwbKIdJ1k/SJNe65BlWsI/AAAAAAAAAUA/qe9ZDKHtjlM/s320/Potato_Pasta_Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5229627958140164802" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 30 mins | Cook Time: Nil | Yield: 2-3 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">2 Medium Potatoes<br />¾ cup Pasta<br />½ Large Cucumber<br />1 Egg<br />15 gms Cheese<br />3 tbsp Mayonaise*<br />1½ Yogurt<br />1 tbsp Coriander Leaves**<br />1 Green Chillie***<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Peal and dice the potatoes and the cucumber into ¼” cubes.</span></li><li><span style="font-family:trebuchet ms;">Boil the pasta and the potato with about 2 tsp of salt. Drain the water and leave it aside.</span></li><li><span style="font-family:trebuchet ms;">Boil the egg separately and dice it into ¼” cubes as well.</span></li><li><span style="font-family:trebuchet ms;">Finely chop the coriander leaves and the green chillie and grate the cheese.</span></li><li><span style="font-family:trebuchet ms;">In a bowl take the potatoes, pasta, eggs, and cucumber.</span></li><li><span style="font-family:trebuchet ms;">Add all the other ingredients. Mix well.<br /></span></li><li><span style="font-family:trebuchet ms;">Check the seasoning and if required add a little salt (about ½ tsp).</span></li><li><span style="font-family:trebuchet ms;">Can be served as it is or if preferred, may serve it chilled as well.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*I prefer to use home made mayonnaise. If not, use a plain mayonnaise from the grocery store.<br />**You may also use any other herb of your choice, or do away with it also.<br />***Optional.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-21963271624090127502008-08-01T11:57:00.000-07:002008-12-09T04:21:38.237-08:00Lamb Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SJNdlPBuKFI/AAAAAAAAAT4/Q1gFvVLFKKw/s1600-h/Lamb_Stew.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SJNdlPBuKFI/AAAAAAAAAT4/Q1gFvVLFKKw/s320/Lamb_Stew.jpg" alt="" id="BLOGGER_PHOTO_ID_5229626486577571922" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 5 mins | Cook Time: 30 mins| Yield: 3-4 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">500 gms Lamb/Mutton<br />2 Medium Carrot<br />4 Small Potatoes*<br />1 Large Onion<br />¼ cup Corn**<br />1 tbsp Butter<br />½ tsp Pepper Powder<br />Salt to taste.<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Clean and wash the lamb pieces.</span></li><li><span style="font-family:trebuchet ms;">Peal and cut the potatoes into 4 pieces each.<br /></span></li><li><span style="font-family:trebuchet ms;">Peal and cut the carrots into ½ inch thick circular discs.</span></li><li><span style="font-family:trebuchet ms;">Dice the onion into big pieces as well.</span></li><li><span style="font-family:trebuchet ms;">Heat a pressure cooker***, add the butter.</span></li><li><span style="font-family:trebuchet ms;">As the butter melts, add the potatoes, carrots and the onions.</span></li><li><span style="font-family:trebuchet ms;">Saute' for about 3-4 mins.</span></li><li><span style="font-family:trebuchet ms;">Add the lamb pieces, salt and the pepper. Stir well.</span></li><li><span style="font-family:trebuchet ms;">Add about 4 cups of water. Cover the lid and pressure cook for 15-20 mins until the meat in nice and soft.</span></li><li><span style="font-family:trebuchet ms;">Check seasoning ans serve with warm bread or even with rice or noodles.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*In case a large size potato is used, cut them into 1” cube and take about 12-16 pieces.<br />**Optional<br />***Cook in a normal pan if you don't have a pressure cooker. Cook on low heat for about 45 mins.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5340417562244331723.post-8528141308253756272008-08-01T11:51:00.000-07:002008-12-09T04:21:38.423-08:00Dum Murg<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SJNcHjY0PTI/AAAAAAAAATw/8280WPgk51k/s1600-h/Dum_Murg.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_RqCwbKIdJ1k/SJNcHjY0PTI/AAAAAAAAATw/8280WPgk51k/s320/Dum_Murg.jpg" alt="" id="BLOGGER_PHOTO_ID_5229624877135445298" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);font-size:85%;" >Difficulty: Easy | Prep Time: 15 mins | Cook Time: 15 mins | Yield: 3-4 Servings<br /><br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" >INGREDIENTS<br /></span><span style="font-size:100%;">500 gms Chicken<br />4 tbsp Yogurt<br />1” Ginger<br />2 Large Pods of Garlic<br />½ tbsp Lemon Juice*<br />2 Bay Leaves<br />¼ tsp Pepper Powder<br />3 tbsp Coriander Leaves<br />2 Green Chillies<br />2 tsp Ghee**<br />Salt to taste<br /></span><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:130%;" ><br />DIRECTIONS</span><br /></span><ol><li><span style="font-family:trebuchet ms;">Clean the chicken and cut them into medium pieces.</span></li><li><span style="font-family:trebuchet ms;">Finely chop the ginger, garlic and the green chillies. The ginger should be about a tbsp full and the garlic 2 tbsp full.</span></li><li><span style="font-family:trebuchet ms;">In a bowl mix all the ingredients together except for the ghee.<br /></span></li><li><span style="font-family:trebuchet ms;">Marinade the chicken for about 10 mins.</span></li><li><span style="font-family:trebuchet ms;">Now take a large piece of foil and apply 1 tsp of ghee on it.<br /></span></li><li><span style="font-family:trebuchet ms;">Mix the other tsp of ghee with the chicken.</span></li><li><span style="font-family:trebuchet ms;">Wrap the chicken along with the marinade in the foil.<br /></span></li><li><span style="font-family:trebuchet ms;">Steam this in a pressure cooker or a pan. Do not put the foil directly into the water.</span></li><li><span style="font-family:trebuchet ms;">Make sure to put it in a pressure cooker container or any other container with a lid.</span></li><li><span style="font-family:trebuchet ms;">It should take about 10 mins in a cooker or a little longer in a pan for the chicken to be nicely done and soft.</span></li><li><span style="font-family:trebuchet ms;">Remove the chicken into a serving bowl.</span></li><li><span style="font-family:trebuchet ms;">Now in case you find water from the chicken in the covered container, pour it into a pan and cook on high till the water almost dries up. Pour this over the chicken.<br />Serve hot.</span></li></ol><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(0, 0, 153);font-size:100%;" >NOTES<br /></span><span style="font-size:85%;"><span style="font-style: italic;">*The quantity of lemon juice depends on how sour the yogurt is. You may add a little more according to your taste and the yogurt used.<br />**Can be replaced by butter or oil. If you wish, you may do away with it totally.</span></span><br /></span><div class="blogger-post-footer"><script language="javascript" src="http://www.dpbolvw.net/placeholder-2735760?target=_blank&mouseover=N" type="text/javascript"></script></div>Unknownnoreply@blogger.com0