Showing posts with label East Indian Recipe. Show all posts
Showing posts with label East Indian Recipe. Show all posts

Wednesday, January 4, 2017

SPICY POTATO STIR FRY/ MASALEDAAR SUKHE ALOO


INGREDIENTS:
1) 4-6 Potatoes boiled
2) 1/2 Teaspoon Mustard Seeds
3) 1/2 Teaspoon Cumin/Jeera Seeds
4) 1/2 Teaspoon Turmeric Powder
5) 1/2 Teaspoon Red Chilli Powder
6) 1/2 Teaspoon Dry Mango Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Garam Masala
9) 1/2 Teaspoon Cumin Powder
10) A Pinch Asafoetida
11) Salt to taste
12) 2 Tablespoon Mustard Oil
13) Fresh Coriander Leaves for Garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* peel and Cut the boiled potatoes into cubes and keep aside
* In a wok, heat oil and crackle cumin and mustard seeds
* Add Asafoetida and turmeric powder and mix well
* Add in potato cubes and mix well
* Add salt, red chilly, garam masala, coriander, cumin and dry mango powder and mix well
* Cover and cook for a minute or two till potatoes soak in all the flavours
* Take out in a serving bowl and garnish with fresh coriander and green chillies



Monday, December 5, 2016

ROASTED TOMATO CHUTNEY


INGREDIENTS:
1) 4 Tomatoes
2) 1 Onion Chopped
3) 2 Green Chilli
4) Fresh Coriander Leaves
5) 4-5 Garlic Cloves
6) 1/2 Teaspoon Turmeric Powder
7) 1/2 Teaspoon Red Chilli Powder
8) Salt to taste
9) 1/2 Teaspoon Jeera Powder
10) 1/2 Teaspoon Amchoor Powder
11) Black Pepper to taste
12) 1/2 Teaspoon Mustard seeds
13) 1 Tablespoon Oil
14) Pinch of Asafoetida

PREPARATION TIME: 15 Minutes
HOW TO PREPARE:
* Roast the tomatoes on gas flame till the skin of tomato gets charred
* Put them in chilled water to remove the tomato skin easily
* Remove skin and put them in mixer to blend the roasted tomato
* Add in Salt, black pepper, Red chilly, Amchoor, Jeera powder
* Add in Fresh coriander and chopped Onions and mix well
* In a small pan, heat up oil and crackle some mustard seeds
* Fry some garlic cloves in the oil and add chopped green chillies too
* Add turmeric and asafoetida in the end and pour this oil tadka on the tomato blend
* Mix well and serve hot or chilled with fresh coriander leaves
* This is well served with rice dishes, litti chokha or daal batti



Tuesday, July 26, 2016

PRAWN MALAI CURRY



INGREDIENTS:
1) 500gms uncooked de-veined Jumbo/King Prawns/Shrimps/Chingri
2) 200 ml Coconut Milk
3) 1/2 Cup fresh grated coconut
4) 2 Onion finely Chopped
5) 2 Teaspoon Ginger paste
6) 2 green cardamoms
7) 2" Cinnamon sticks
8) 1 Tej patta/Bay Leaf
9) 1 Teaspoon Sugar
10) 1 Teaspoon Turmeric
11) 1 Teaspoon Red Chilly Powder
12) 1 Teaspoon Panchforan seeds(Cumin, mustard, fenugreek, nigella and fennel)
13) 1 cup water
14) Salt to taste
15) 2 Tablespoon Mustard Oil
16) 2 Potatoes chopped in big chunks
17) 2 Green Chillies
18) Fresh coriander for garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Wash the prawns clean and keep it in a bowl
* Sprinkle 1/2 teaspoon turmeric, little salt and red chilly powder and keep aside for 20 minutes
* In a pan heat up mustard oil and crackle cardamom, cinnamon, and bay leaf
* Add ginger paste and saute for a minute before adding onions
* Cook till the onions get translucent and oil is seperated
* Add in green chillies, potatoes, salt and sugar, cook for a minute
* Sprinkle Turmeric, and red chilly powder and let it cook
* Pour Coconut milk, mix well and let it come to a boil on medium heat
* Let it cook till the gravy turns a little thick
* Meanwhile in a seperate pan, heat 1 teaspoon oil and crackle panchforan
* Immediately add a cup of water and let it come to a boil
* Add the prawns and fresh grated coconut, let it cook till they r pink in color and curled up
* Once done add prawns and little water to the coconut gravy
* Cook on simmer for 5-6 minutes till prawns and potatoes are soft
* Serve hot with boiled rice, garnished with fresh coriander



Saturday, June 25, 2016

CRISPY KUNDRU KI SABZI



Kundru is easily available in market and is very easy to prepare. It does not require too much of preparation
It is full of beta carotene and is very healthy for people suffering from diabetics and sugar.
There are many recipes available for kundru on internet but I prepare in a simple manner with less ingredients

INGREDIENTS:
1) 500gms Kundru/Tindori
2) 1 Onion Chopped
3) 1 Tomato Chopped
4) 1 Teaspoon Rai/Mustard seeds
5) 1/2 Teaspoon Turmeric
6) 1/2 Teaspoon Red Chilly Powder
7) 1/2 Teaspoon Jeera Powder
8) Salt to taste
9) 2 Tablespoon Mustard Oil
10) 1 Teaspoon Tamarind paste

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* Wash and cut the tindori or kundru in round slices
* Chop Onions and tomatoes and keep aside
* In a wok, heat mustard oil till it starts to smoke
* Crackle mustard seeds and add in turmeric powder
* Add in sliced Kundru, mix and let it cook for 8-10 minutes
* Add Chopped onions and tomatoes and mix well
* Cook till onions become translucent
* Add in salt, red chilly, jeera powder and tamarind paste
* Give it a good mix and sprinkle a little water
* Cook for further 5-6 minutes till done
* Serve kundru ki sabzi hot, garnished with coriander leaves


Tuesday, May 3, 2016

CHICKEN KHURCHAN WITH RICE



INGREDIENTS:
1) 2 Cups Rice
2) 1 Kg skinless Chicken
3) 2 Onions Chopped
4) 1 Capsicum Chopped
5) 1 Cup Tomato Puree
6) 2 Teaspoon Ginger Garlic Paste
7) 1 Teaspoon Jeera
8) 3-4 Cardamom/Elaichi
9) 1 Bay Leaf
10) 3-4 Cloves
11) 1" Cinnamon Stick
12) 1 Teaspoon Turmeric Powder
13) 1 Teaspoon Coriander powder
14) 1/2 Teaspoon Red Chilly powder
15) 1/2 Teaspoon Garam Masala
16) 1 Teaspoon Kasoori Methi
17) 1 Lemon Juice
18) 1 Teaspoon Ginger Julienne
19) Salt to taste
20) Black Pepper to Taste
21) 2 Tablespoon Oil
22) Coriander Leaves for Garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Wash rice and soak it in water for 15 minutes
* In a Pot, boil water and add the rice with some jeera seeds and let it cook
* When done, drain excess water and serve hot rice, sprinkle some garam masala on it
* Wash the chicken and keep it in the strainer to remove excess water
* In a wok, Add oil and crackle Cloves, Elaichi, bay Leaves, and Cinnamon sticks
* Add Ginger Garlic paste and mix well
* Immediately add Chopped onions and let it saute for a few minutes
* When it starts sticking to bottom add 1/2 cup of water and cook further for 2 minutes
* Add Chicken Pieces and saute till chicken changes color to pale pink
* Add Salt, red chilly powder, garam masala, coriander powder, turmeric and black pepper
* Add Tomato puree and a cup of water and let it cook for 5 minutes
* Add chopped capsicum and Kasoori methi, mix well, cook till chicken is done
* Check if there is enough gravy else add a little water and give it a boil
* Pour in lemon juice and further cook for 2 minutes
* Serve hot, Garnish with coriander leaves and ginger julienne



Friday, January 29, 2016

PEAS AND SPINACH KHICHDI


After a long and hectic week at work one tries to find comfort and rest in weekend!
What a great idea to start the weekend with a hot, delicious, nutricious, wholesome, easy to digest comfort food like khichdi for lunch.
With fried red onions, a papaddom and a spoonful of melted ghee on top is just what is called a comfort life!
This is very simple one pot dish generally prepared with rice and dal.


INGREDIENTS:
1) 3/4 Cup Rice
2) 1/2 Cup yellow moong dal
3) 1/2 Cup Peas
4) 1 Cup Chopped Spinach
5) 2 Tablespoon Ghee/Clarified Butter
6) 1 Teaspoon Jeera/Cumin Seeds
7) 1/4 Teaspoon asaefotida
8) Salt to taste
9) Black pepper to taste
10) 1 Teaspoon Garam Masala
11) 1/4 Teaspoon Red Chilli powder
12) 1/4 Teaspoon Turmeric Powder
13) 1 Cup sliced onions for garnish
14) 2 Papaddoms

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Soak Rice and Dal in hot water for an hour before cooking
* In a pan heat ghee and crackle jeera seeds and asaefotida
* Add turmeric powder and peas, saute for a minute
* Add salt, red chilli, garam masala, Black pepper
* Drain rice and dal and add it to the pan for cooking
* Add water and it it cook till it forms a mushy thing like in the picture
* Fry sliced onions ina pan and serve with hot khichdi
* Fry or microwave papaddoms and serve with khichdi


Monday, November 2, 2015

GRILLED FISH WITH CHICKPEA BATTER


INGREDIENTS:
1) 6 Pomfret Fillets
2) 1/2 Cup Dahi/Curd
3) 1 Tablespoon Chickpea Flour/Besan
4) 1/2 Teaspoon Turmeric Powder
5) 2 Teaspoon Ginger Garlic Paste
6) 2 Teaspoon Olive Oil
7) 1 Teaspoon Red Chilli Powder
8) 1 Teaspoon Fish Fry Masala
9) Salt to taste
10) 1 Lemon to garnish

PREPARATION TIME: 1 Hour and 30 Minutes

HOW TO PREPARE:
* In a bowl mix chickpea flour and curd and beat it well
* Add turmeric, red chilly, fish fry masala, and salt
* Add Ginger garlic paste and olive oil and give it a good mix
* Apply this mix to the fish fillets on both the sides
* Refrigerate the fillets for an hour to marinate
* On a Grill pan apply little olive oil and heat it
* Grill the fillets on each side for 8 mins
* Serve hot on a dish with lemon wedges


Wednesday, February 25, 2015

BATHUA / BATHUE KA RAITA ( CHENOPODIUM CURD)



Bathua/Cheel bhuaji/chill bhaji/Chenpodium/lamb's-quarter/ Paruppu Keerai is popularly found during the winter months in india. Its a wild relative of spinach plant. It is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, trace minerals, iron and fibre. It is the most nutritious wild herb that people can eat.

INGREDIENTS:
1) 1 Bunch Bathua/Chenopodium Leaves
2) 3 Cups Curd/Yogurt
3) 1 Teaspoon Roasted Jeers/Cummin Powder
4) Salt to taste
5) Black Pepper to taste
6) 1 Teaspoon Sugar or Honey
7) 1/2 Cup Boondi (optional)

PREPARATION TIME: 15 minutes

HOW TO PREPARE:
* Wash and boil the bathua for 5 minutes
* When cooled, take the leaves in your palm and squeeze water
* When all extra water squeezed out, grind the leaves coarsely
* In a bowl, beat the curd till smooth
* Add water for a thinner consistency
* Add roasted jeers powder, black pepper, salt and sugar
* Rock salt can also be used here, mix well
* Add bathua and mix well
* Served chilled with boondi as a garnish


Friday, November 28, 2014

KARELA WITH TAMARIND


INGREDIENTS:
1) 250 gms Karela/Bitter Melon
2) 2 Onions Sliced
3) 1 Tomato Chopped
4) 4 Tablespoon Mustard oil/Any oil
5) 2 Teaspoon Turmeric Powder
6) Salt to taste
7) 1/2 Teaspoon Jeera/Cummin Seeds
8) 1 Teaspoon Coriander Seeds
9) 1 Teaspoon Coriander Powder
10) 1 Teaspoon Red Chilli Powder
11) 1 Tablespoon Tamarind Paste
12) Coriander for garnish

PREPARATION TIME: 20 Minutes

HOW TO PREPARE:
* Cut the karela and keep it in a bowl
* Add 1 Teaspoon Turmeric and 1 Teaspoon salt and mix well
* Keep it for atleast 2 hours
* Wash and drain the bitter water released from karela and salt
* In a wok, heat oil and crackle jeera and coriander seeds
* Add Turmeric and karela, cook till the karela turns a little brown
* Add Onions and saute till they are translucent or cooked
* Add in tomatoes, salt, red chilli, coriander powder
* cook till 5 minutes, till flavours get in karela
* Add tamarind paste and cook till the sabzi comes together
* Done! Garnish with coriander leaves and serve hot!

Friday, September 12, 2014

BENGALI TOMATO CHUTNEY



INGREDIENTS:
1) 5 Tomatoes
2) 2 Tablespoon Oil
3) 1 Teaspoon nigella seeds
4) 1 Teaspoon Mustard seeds
5) 1/2 Teaspoon turmeric powder
6) Salt to taste
7) 2 Whole dried red chillies
8) 5 - 6 Dates/Khajur Chopped
9) 1" Grated Ginger (Optional)
10) 1/4 Cup Sugar/Jaggery

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a pan heat oil, add red chilli, mustard and nigella seeds to it
* Let the seeds to crackle and add dates, cook for few minutes
* Add Chopped tomatoes and cook with closed lid, till water from tomatoes disappears
* Add grated ginger and jaggery after few minutes and cook , stirring occasionally
* Cook till the chutney thickens and everything blends
* You can blend it if you wish to have a smooth consistency
* Bengali tomato chutney is ready and can be served


Wednesday, September 3, 2014

MUSHROOM CAPSICUM


INGREDIENTS:
1) 250 gms Button Mushrooms Diced
2) 2 Capsicum Diced
3) 1 Cup Spring Onions Chopped
4) 1 Teaspoon ginger garlic paste
5) 1 Tomato Chopped
6) 1/2 Teaspoon Turmeric Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Red Chilli Powder
9) Salt to taste
10) 2 Tablespoon oil
11) Coriander to Garnish
12) Spring Onions to Garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* In a wok, heat oil and add diced capsicums
* Add Ginger garlic paste and saute for few minutes
* Add in tomato pieces and saute for few minutes
* Add in turmeric and mushrooms and cook for 5 minutes
* Add salt, red chilli, coriander powder and spring onions
* Cook till mushrooms are done and serve hot
* Garnish with Chopped coriander and spring onions
* Have it with parathas or chapatis

Nutrition Facts Widget Image

Thursday, January 23, 2014

GREEN PLATTER ( KUNDRU, MINT RAITA, SPINACH PURIS )


INGREDIENTS:
FOR PURIS:
1) 4 Cups Atta
2) 2 Teaspoon Oil
3) 1 Bunch Spinach
4) 1 Teaspoon salt
5) 1 Teaspoon Ajwain/Carrom seeds
6) Oil for frying

FOR KUNDRU/IVY GOURD:
1) 1/2 Kg KUNDRU/IVY GOURD cut in disc shapes
2) 1 Onion chopped
3) 1 Teaspoon Jeera/Cummin Seeds
4) 2 Tablespoon Oil
5) 1/2 Teaspoon Turmeric Powder
6) 1/2 Teaspoon Coriander powder
7) Red Chilli powder to taste
8) Salt to taste

FOR RAITA:
1) 2 Cups Curd/Yogurt
2) 1/2 Cup Chilled Milk
3) 1 Teaspoon Black Salt
4) 1/4 Teaspoon Black Pepper powder
5) 1 Teaspoon Pudina/mint powder
6) Salt to taste
7) 1/2 Cup Boondi/Chickpea fried drops

PREPARATION TIME: 30 mins

HOW TO PREPARE:
RAITA/YOGURT MIX :
* In a bowl beat the curd and add all ingredients mentioned under RAITA
* Mix well and keep it in fridge to chill, until serving to be done

KUNDRU/IVY GOURD:
* Chop the kundru and onion and keep aside
* In a wok add oil, crackle some jeera
* Add turmeric powder and onions and saute for few minutes
* Add Kundru and 1/2 Cup of water and let it cook till soft
* Add Coriander, Red chilli, and salt and mix well
* When Done, serve hot with coriander as garnish
PURIS:
* Clean the spinach leaves and wash them
* Put the leaves in a pan with 1/2 cup water and let it cook for 5 minutes
* When done, cool it and grind it into a puree and keep aside
* In a big bowl add atta, salt, ajwain seeds, and spinach puree
* Add 2 Teaspoon and knead well till its done
* Make small balls of atta
* In a wok heat up oil for frying
* Roll each atta ball into small rounds with a rolling pin
* Take each rounds and fry both sides till fluffy
* Serve hot with kundru and raita


Friday, January 17, 2014

MOOLI/RADISH SAAG


INGREDIENTS:
1) 1/2 Kg Mooli/Radish with Leaves
2) 5- 6 Cloves of Garlic
3) 1 Tablespoon Oil
4) 1/2 Teaspoon Jeera/Cummin seeds
5) 1 Onion chopped
6) 1 Green Chilli Chopped

PREPARATION TIME: 15 mins

HOW TO PREPARE:
* Chop mooli and mooli leaves and keep aside
* In a wok, heat oil, add jeera and garlic, till it crackles
* Add onions and saute for few minutes
* Add mooli leaves and mooli and saute till mooli gets soft
* Add green chilli and mix well
* Serve hot with chapatis or parathas


Thursday, December 12, 2013

DAL CHAWAL BHINDI - Tastiest Food


Its the most simple everyday lunch or dinner cooked in any indian household.
In North India instead of toor dal chana dal is prepared,
in south india, people add a little sambhar powder and some vegetables to make sambhar with rice
In east india most households prepare the dal as I have mentioned below, as I have lived most of my life there in east india,
this is the most easiest food and most tastiest food on earth!
Toor Dal being the most popular pulses, found its origin in eastern parts of peninsular india.

INGREDIENTS:

FOR DAL :
1) 1 Cup Toor Dal/Arhar Dal/ Split Pigeon Peas/Yellow split Peas
2) 1 Onion
3) 1 Tomato
4) Few Curry Leaves
5) 2 Tablespoon oil
6) 1 Teaspoon Jeera/ Cummin Seeds
7) 1 Teaspoon Black Mustard seeds
8) 1/2 Teaspoon Turmeric Powder
9) 1/2 Teaspoon Garam Masala
10) 1 Teaspoon Coriander Powder
11) 1 Teaspoon Amchoor Powder / Dry Mango Powder
12) 1/2 Teaspoon Red Chilly Powder
13) 1 Green Chilli Chopped
14) Pinch of Asafoetida
15) 5-6 Cloves of garlic chopped
16) 3 Cups of water
17) Salt to taste
18) Coriander Leaves chopped for garnish

FOR BHINDI/OKRA:
1) 1/2 Kg Bhindi/Okra
2) 2 Onions sliced
3) 2 Tablespoon Oil
4) 1 Teaspoon Coriander Powder
5) 1/2 Teaspoon Red Chilly Powder
6) 1/2 Teaspoon Turmeric Powder
7) 1/4 Teaspoon Jeera/Cummin Powder
8) 1/4 Teaspoon Amchoor/ Dry Mango Powder
9) Salt to taste

PREPARATION TIME: 30 Mins

HOW TO PREPARE:

TOOR DAL -
* Chop Onion and Tomato and keep aside
* In a Pressure Cooker, add oil and let it heat up
* Add in Jeera and mustard seeds and let it crackle
* Add In Asafoetida, Turmeric, Curry Leaves and Chopped Garlic
* Let the garlic burn a little to get a garlicky flavour
* Add Chopped Onion, tomato and green chilly, and let it cook for few minutes
* Add in salt, Coriander, red chilly powder, garam Masala and amchoor, Mix well
* Add Dal and water and close the lid, give 3 whistles the cook for 5 mins in simmer
* If cooking in a heavy bottom vessel the boil dal with salt and turmeric
* When done keep it aside
* In another pan follow from step 1 to 7
* Add the above mix to the boiled dal and cook for 10 mins
* Serve hot with boiled rice and papad!

BHINDI/OKRA -
* In a wok, add oil and turmeric powder
* Add in chopped bhindi and let it cook open for 10 mins
* Add in Onions and cook till onions become soft
* Add All Dry masalas ( Coriander, red chilly, Amchoor, Jeera and salt), mix well
* Do not close the lid of wok, bhindi will become slimy
* Cook for few minutes, with open lid till bhindi is soft.
* Serve hot with dal and rice with coriander as a garnish


Wednesday, December 11, 2013

RARE MUSHROOM - RUGDA



RUGDA

ABOUT RUGDA (A RARE MUSHROOM)

Rugda is a form of root and mushroom, is found in abundance in Jharkhand.
Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand. Tribal women go to these forests early in the morning
and collect these mushrooms which is found primarily under the sal trees.
Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets on the roadsides.
Before making a vegetable, its needs to be cleaned and washed properly.
In Ranchi( Jharkhand's Capital), during monsoon you find rugda everywhere in markets, especially kutchery road
When cooked dry it takes a long time but has tastes much better than other mushroom dishes
When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes!

RECIPE
INGREDIENTS :
1) 500gms Rugda Cleaned and washed
2) 2 Tablespoon oil
3) 2 Onions Chopped
4) 1 Tablespoon garlic and ginger paste
5) Salt to taste
6) 2 Teaspoon Red Chilli Powder
7) 1/2 Teaspoon Sugar
8) 2 Green Chillies chopped
9) 1/2 Teaspoon turmeric powder
10) 1/2 Tablespoon Cumin Powder
11) 1 Tablespoon Coriander Powder
12) 1 Teaspoon Garam Masala
13) 1 Cinnamon stick
14) 4 Nos Whole Cloves
15) 1 Bay Leaf
16) 2 whole Cardamom
17) 1 Cup Tomato Puree
18) 2 Cups Water

PREPARATION TIME: 1 Hour

HOW TO PREPARE:
* In a heavy bottom pan, heat oil, Add rudga and fry till they are brown
* Remove the rugda and keep aside. Add remaining oil in the pan
* Add Bayleaf, cinnamon, clove and whole cardamom
* Add onions and Red chilli powder. Sauté till onions look translucent
* Add garlic ginger paste and chopped green chillies. Sauté about 2 minutes.
* Add Turmeric, Cumin, Coriander powder and sauté for about 2 minutes
* Add water and bring it to boil, Now reduce heat to low and add the fried rugda
* Cover the pan and simmer one hour or till the rugda is almost done
* Remove the cover, add the tomato puree, sugar, Garam Masala powder and salt
* Cook uncovered over medium heat for another 5 minutes * Transfer to a serving bowl and garnish with the chopped greens Coriander
* Serve hot with Chapatti, Roti, or any other Indian bread or even with Steamed rice


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