STEAMED EGG (BHAPA DIM)

This is an authentic bengali gravy 'mustard-coconut paste' which I mix-matched with boiled eggs and made it in microoven. I love eggs so much, that explore me to make it in different ways and each tastes better than the other. A mouthwatering and very flavorful recipe, simple and healthy dish, just try it. Tastes great!

INGREDIENTS:
2 Hard Boiled Eggs (preferably duck's eggs)
1&1/2 tbsps Hanged Curd (plain yogurt)
1 tbsp Mustard Paste
3 Finely Chopped Green Chillies (according to taste)
1/2 of a Small Coconut (pounded)
3-4 tbsps Mustard Oil (first heated till smokey, then cooled down)
1 tbsp Fresh Lemon Juice
1 tbsp Finely Chopped Cilantro (coriander leaves)
1/2 tsp Sugar
Salt as per taste

METHOD:

Shell the eggs and cut each egg into halves. Keep it aside.

In a microoven safe bowl, combine coconut paste, mustard paste, sour curd, lemon juice, chopped green chillies, cilantro, mustard oil, sugar and salt. Add 2 tbsps water in it. Mix everything nicely.

Now place egg pieces on it. Egg yolk side should touch the gravy.

Cover it with a lid. Micro it on 100% MW power for 3 minutes. Open the lid, turn the reverse side of egg pieces (now yolks are on the top).

Again micro for a minute of 100% MW power. Switched off. Keep it as it is inside the oven for 2 more minutes.

Serve hot with steamed rice, pulao as  you like.

Enjoy this luscious steamed egg.

TIPS: Those who don't have microoven, just cook it in wok or non-
          stick pan, it comes out perfectly.

PANEER PUDDING

Here's a yummy tempting paneer pudding recipe. This is somehow uncommon and delicious pudding.

INGREDIENTS:
2 cups grated Paneer (Cottage Cheese)
1/2 cup powdered Sugar
3 Eggs
1 tsp Vanilla essence
1/3 tsp Cardamom powder
1/2 cup sliced Almonds
2 tbsps Raisins
Few pecans and dried cherry


COOKING METHOD ON GAS TOP STOVE:
Take a large bowl. Combine eggs and sugar in it. Blend well for 30 seconds on high speed using a electric hand mixer. Now add grated paneer, vanilla essence, cardamom powder, sliced almonds and raisins. Blend for a minute on low speed.

Grease a baking dish with little butter. Pour the mixture in baking dish.

Set oven to 350 F. Place baking dish in preheated oven on the middle rack. Bake for 30 minutes.

Let it cool naturally. To remove pudding from baking dish, turn upside down, tap edge of dish with a hard surfaced tray. According to this way place it on a serving tray. Garnish with pecans and dried cherry. Refrigerate till serve.

COOKING METHOD IN MICROWAVE:
Take a large bowl. Combine eggs and sugar in it. Blend well for 30 seconds on high speed using a electric hand mixer. Now add grated paneer, vanilla essence, cardamom powder, sliced almonds and raisins. Blend for a minute on low speed.

Grease a microwave safe bowl with little butter. Pour the mixture in the bowl.

Heat the bowl in microwave for 6 minutes. Keep it on stand time for another 5 minutes.

Let is cool naturally. To remove pudding from microwave safe bowl, turn upside down, tap edge of bowl with a hard surfaced tray. According to this way place it on a serving tray. Garnish with pecans and dried cherry. Refrigerate till serve.

Linking this to The Master Chef Contest @ You Too Can Cook - Indian Food Recipes

Linking this to Srivalli's Microwave Easy Cooking Event happening now @ Priya's Versatile Recipes

Linking this to Let's Cook # 16 - Kids Special @ Tickling Palates

Linking this to "Showcase - Fun in the Sun"

Linking to Pragyan's guest host event 'Let's Party - Fusion Food' & Brain Child of Surabhi

PANEER STUFFED TOMATOES

Stuffed vegetables taste different and special. Go for stuffed Tomato whenever you feel like making a stuffed vegetable. They taste great. Paneer stuffed tomato is a delish starter, may use it as a side dish also.

INGREDIENTS:
4 nos tight Tomatoes
1 cup fresh Cottage Cheese (Paneer)
1/2 cup Green Peas (Frozen)
3 tbsps finely chopped Onion
1 tbsp finely chopped Garlic
1 tbsp Chopped Green Chillies
1 tbsp Chat masala
2 tbsps finely chopped Cilantro (Coriander Leaves)
1 tbsp Butter
1 tbsp shredded Cheese
1/2 tsp Black Pepper powder
Salt to taste


COOKING METHOD ON GAS TOP STOVE:
Grate or mash cottage cheese.  Heat butter in a wok. Fry garlic and onions till those get translucent. Add green peas, green chillies, pepper powder, chat masala, cilantro and salt in it. Stir for another 2-3 minutes. Add grated cottage cheese in it. Fold well. Stir for another 2 minutes. Remove from heat. Cottage cheese filling is ready now.


Wash the tomatoes and set dry. Cut the top of tomato like a cap. Gently Scoop out the centers. Keep aside.


Stuff the tomatoes with this filling. Put shredded cheese on the top of the tomatoes.


Grease a baking tray, arrange stuffed tomotoes on that. Set oven to 400 F (200 C). Place the baking on the middle rack of preheated oven. Bake for 20 minutes.


Serve hot as starter or side dish.


COOKING METHOD IN MICROWAVE:
Grate or mash the cottage cheese. Put green peas in a microoven safe bowl and microwave for 2 minutes. Set dry. Keep it aside.


Wash the tomatoes and set dry. Cut the top of tomato like a cap. Gently Scoop out the centers. Keep aside.

Take a large bowl. Combine grated cottage cheese, green peas, chopped onions, chopped garlic, green chillies, chat masala, chopped cilantro, black pepper powder and salt in the bowl. Mix thoroughly.

Stuff the tomatoes with this filling. Put shredded cheese on the top of the tomatoes.

Grease a micro-safe bowl/tray with butter. Grease outside of the tomatoes with butter. Arrange tomatoes on the microwave safe bowl/tray. Heat the bowl/tray in microwave for 3 minutes. Keep it on stand time for another 5 minutes.

Serve hot as starter or side dish.

TIPS: If it is for kid's, don't use green chillies and reduce the amount of black pepper powder.
Linking this to The Master Chef Contest @ You Too Can Cook - Indian Food Recipes

Linking this to Srivalli's Microwave Easy Cooking Event happening now @ Priya's Versatile Recipes

Linking this to Let's Cook # 16 - Kids Special @ Tickling Palates

POTATO RASSA

It is somehow different than any other potato curries. Potato rassa, means flavorful potato. This recipe is pretty easy to make and tastes great, spicy warm but not spicy hot. Cooking time seemed right on to make this dish perfect.

INGREDIENTS:
3 medium sized peeled Potatoes, cut in cubes
1 tbsp Cumin seeds
3-4 Green Chillies, cut in slits
10-12 Curry Leaves
2 tbsps coarsely pounded Peanuts
2 tbsps coarsely pounded Cashew nuts
1/2 tsp Sugar
1 tsp Dry Mango powder (Amchur)
3 tbsps Hot & Sour Tomato sauce
1/2 tsp Red Chilli powder
1/2 tsp Black Pepper powder
2 tbsps chopped Cilantro (Coriander leaves)
1 tbsp Oil
1 tbsp Clarified Butter (Ghee)
Salt to taste


COOKING METHOD ON GAS TOP STOVE:
Heat oil and clarified butter in a non-stick wok.  Add cumin seeds, green chillies and curry leaves in it. Saute for 30 seconds. Now add potato cubes in it. Fry for 3-4 minutes on medium heat.


Now add red chilli powder, black pepper powder, dry mango powder, salt and sugar in it. Sprinkle with little water, cover the lid and cook for another 3-4 minutes on medium low heat. Stir occasionally.


Add pounded peanuts and pounded cashew nuts with 3/4 cup of water in it, fold well. Cover the lid and cook for another
4-5 minutes on medium low heat. Sprinkle with hot and sour tomato sauce and chopped cilantro. Mix well and remove from heat.


Serve hot with roti, paratha, rice or bread.


COOKING METHOD IN MICROWAVE:
Take oil and clarified butter in a microwave safe bowl. Add cumin seeds, curry leaves and green chillies in it. Place the uncovered bowl in microoven and heat for 2 minutes.

Add potatoes, 4 tbsps water, sugar and salt in it. Fold well and cover the bowl. Heat in microwave for 8 minutes. Stir twice in between. Keep it on stand time for 2 minutes more.

Now open the bowl and add red chilli powder, dry mango powder in it and fold well. Again heat the bowl uncovered in microoven for another 2 minutes.

Now add pounded peanuts, pounded cashew nuts, chopped cilantro and 1/2 cup water in it. Mix well. Again microwave for another 2 minutes. Keep it on stand time for another 3 minutes.

Take out the bowl from microoven, sprinkle with black pepper powder and hot & sour tomato sauce. Fold well.

Serve hot with roti, paratha, rice or bread.


TIPS: For those who don't like to have a hint of sweetness in the curry, sugar can be omitted.

Linking this to Srivalli's Microwave Easy Cooking Event happening now @ Priya's Versatile Recipes

METHI MALAI PANEER

A very quick and easy delicious Indian paneer recipe can be served in minutes in microwave. Methi or fenugreek, cream and paneer are the main ingredients of this recipe. It is creamy, lipsmackingly scrumptious, soul-satisfying perfect dish among the Indians.

INGREDIENTS:
1/2 lb (approx. 225gm) Cottage cheese (Paneer)
1 tsp Dry Fenugreek Leaves (Kasuri Methi)
1/2 Tomato (Medium sized)
1 1/2 tbsps minced Ginger
2 Green Chillies
1/2 tsp Red Chilli powder
1/2 tsp freshly pounded Black pepper powder
1/2 cup Sour Cream
1/2 tsp Garam Masala
1/2 tsp Sugar
1 tbsp finely chopped Cilantro (Coriander Leaves)
1 tbsp Oil
1 tbsp Butter
Salt to taste

COOKING METHOD ON GAS TOP STOVE:
Cut cottage cheese in cubes. Grind Tomato, ginger and green chillies to make a smooth paste.

Heat oil and butter in a frying pan. Add tomato-ginger-green chilli paste, dry fenugreek leaves, red chilli powder and black pepper powder. Fry for 3-4 minutes, till oil seperates from the edge. Now add sugar and salt in it. Stir for another minute.

Add Cottage cheese, sour cream and 3/4 cup of water. Cover the lid and cook for 4-5 minutes on low heat. Add Garam masala. Fold well. Remove from heat and garnish with chopped cilantro.

Serve hot with naan, paratha or pulao.


COOKING METHOD IN MICROWAVE:

Cut cottage cheese in cubes. Grind tomato, minced ginger and green chillies together to make a smooth paste. Keep aside.

Beat sour cream with 3/4 cup of water till gets smooth. Set aside.

Take oil and butter in a microwave safe bowl. Place the bowl in microoven and heat for 1 minute.

Add tomato-green chilli-ginger paste, dry fenugreek leaves, red chilli powder, black pepper powder, garam masala, sugar and salt in it. Fold well and microwave for 3 minutes. Stir once in between.

Take out the bowl from oven, add cottage cheese cubes and sour cream mixture in it. Fold nicely with the spices.

Place it inside the oven and microwave it for another 4 minutes. Stir once in between. Spinkle  chopped cilantro on top.

Serve hot with naan, paratha or pulao.

TIPS: I used fresh home-made paneer. Paneer might be used from Indian Groceries also but check its

          softness before used it.

          If you like little more gravy, add little more water.

Linking to:

Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

Linking this to Srivalli's Microwave Easy Cooking Event happening now @ Priya's Versatile Recipes

Linking this to Dish Name Starts with M @ Learning to Cook

Linking to: The Master Chef Contest @ You Too Can Cook - Indian Food Recipes