HILSA (ILISH) DUM PUKHT

"Dum Pukht" is a slow cooking technique which is originated in India and also very popular in Pakistan. 'Nawabs of Awadh' introduced this special type of cooking method in their royal kitchen; where meat, fish, vegetables filled with spices cooked in a large sealed vessel on slow cooking in their own juices or bone- marrow. Here I cooked 'Hilsa', the king fish of Bengal in this royal cooking method. I experimented and explored it in my kitchen and trust me it came out as a mouth watery, flavourful and delicious Hilsa treat.

INGREDIENTS:
500 gm Hilsa Fish (Ilish mach)
2 Large Onions (chopped)
4 Green Cardamoms (crushed)
1 Black Cardamom (split-ed)
4-5 Black Peppercorns
2-3 Green Chilies (whole) + 2-3 Green Chilies, cut into slits
1/3 tsp Turmeric Powder
1/2 tsp Kashmiri Red chili Powder
1 tsp Ginger Paste
1 Cup Fresh Concentrated Coconut Milk
(Grate coconut, pour hot water in it. Keep it aside for 10 minutes and strain to get fresh coconut milk)
1 tbsp Fresh Lemon Juice
2 tbsps Mustard Oil
2 tbsps Clarified Butter (ghee)
Salt to taste

METHOD:

Clean and wash fish pieces nicely. Make those pieces pat dry. Marinate fish with turmeric powder and little salt, set it aside.

Grind onions with 2-3 green chilies together to make a coarse paste. Keep it aside.

Heat oil and clarified butter in a kadhai/wok. Temper with black peppercorns, green and black cardamoms. Saute for few seconds, till a nice aroma comes out. Add onion paste in it. Fry for 2-3 minutes on medium heat.

Add ginger paste and Kashmiri red chili powder in it. Fry for another 3 minutes, till spices leave oil from the sides.

Now pour coconut milk, slited green chilies and salt in it. Bring it to boil. Add fish pieces in it.Cover tightly and slow cook for 15 minutes. 

Open the lid now. Add lemon juice in it and give a nice stir. Turn off the heat. Your Hilsa Dum Pukht is ready to serve. Serve with steamed rice or pulao.

CRISPY POTATO BREAD TOAST

Here is a simple recipe to make crispy potato bread toast. The masala is made from boiled and mashed potatoes, tempered by Indian spices, a delightful recipe for breakfast or kid's lunch box. It is very easy to make, specially if you have leftover dry potato curry or aloo-gobi. I modified little according to my taste. Tryout and enjoy this delicious bread toast on your breakfast palate.

INGREDIENTS:
8 pcs of Brown Bread / Whole Wheat Bread Slices
3 Medium Potatoes (peeled and parboiled)
1/3 Cup Hot & Sweet Tomato Sauce
1 tbsp Roasted Sesame Seeds
3/4 tsp Grated Ginger
1 tsp Finely chopped Green Chillies (according to taste)
1/2 tsp Red Chilli Powder (according to taste)
1 tsp Roasted Cumin Seeds (powdered)
1 tsp Roasted Coriander Seeds (powdered)
1/2 tsp Dried Mango Powder (amchur)
1 tbsp Fresh Lemon Juice
4 tbsps Finely Chopped Coriander Leaves / Cilantro
1/2 tsp Garam Masala
Salt to taste
4 tbsps Butter

METHOD:
In a large bowl, mash potatoes nicely by using your hands.

Add grated ginger, green chillies, red chilli powder, cumin powder, coriander powder, dried mango powder, lemon juice, coriander leaves, garam masala and salt in it.

Mix everything thoroughly. Keep it aside.

Cut each bread slice diagonally and make two equal pieces. Follow the same for rest of the bread slices. Set aside.

Put little tomato sauce on each bread slice and spread it nicely.

Add potato mixture on it and try to spread it out evenly on the bread slices.

Sprinkle little sesame seeds on the top of bread slices.

Now we have to roast all those bread pieces. Heat a non-stick tawa/griddle. Add 1/4 tsp butter on the griddle and immediately place a bread piece on it. Keep potato spread side on the top. Allow it for 2 minutes on medium heat to make roasted crust on that side.

Now add 1/4 tsp butter on the top of potato spread and flip it over gently to roast otherside. Allow it for 2 minutes on medium heat to roast it properly.

Take out from the griddle when they are golden and crispy from both sides.

Serve immediately with chutney or ketchup.
For Original Recipe Click Here

Sending to: Guru’s Cooking Giveaway Kids Special ’13

CREAMY MANGO

During the Summer days, tropical fruits are abundance. But these days mangoes are going out of season. Why not take advantage of the low prices and ripe mangoes produced by making a simple but delicious dessert for everyone to enjoy? The combination of mango with cream is just amazing! This dessert is very simple and easy, yet very luscious with regular cream. So, check out this 'creamy mango' recipe today..

INGREDIENTS:
1 Cup Fresh Mango Pulp (preferably use alphonso mango for good taste and colour)

1 Cup Whisked Fresh Cream (I used 'Amul' brand fresh cream)

1/4 tsp Green Cardamom Powder
1/3 Cup Sugar (optional/as per taste)
Few Cherries for Garnishing

METHOD:
Blend mango pulp with green cardamom powder and sugar to make a smooth puree.
Take 4 ice-cream cups. Pour 2 tbsps of mango puree into each cup.

Add 2 tbsps of fresh cream on puree.

Pour a tbsp full mango puree on the top, followed by little cream.

Garnish each cup with a fresh cherry on the top. Refrigerate for minimum 2 hours before served.

SERVES: 4

TIPS: May use plain and thick yogurt instead of cream. Milk cream can be easily replaced by coconut cream too. Also you can mix seasonal fruits, such as berries for this yummy dessert.

Sending to: Guru’s Cooking Giveaway Kids Special ’13

FISH CORN BALLS

Today, I am going to share a very delightful and nutritious kid's friendly snack, where fish and corn are an interesting way to eat. A great starter dish for picnic or party or potluck, sweet corn makes this dish good and healthy. Cheese adds rich, pleasing flavour. So, here is a mouth watery and finger licking recipe of 'Fish Corn Balls' for all fish lovers.

INGREDIENTS:

3 pcs / 200 gm Rohu Fish (cleaned)
1/4 tsp Turmeric Powder
1 Cup Sweet Corn (boiled for10 minutes and strained)
1/2 Cup Grated Cheese (I used 'Amul Cheese Cubes')
1 tbsp Corn Starch
2 tbsps All Purpose Flour (maida)
1 tsp Minced Ginger
1/4 tsp Black Pepper Powder
A Pinch of Soda Carb (sodium bi carbonate)
2 Finely Chopped Green Chillies (according to taste)
2 tbsps Finely Chopped Coriander Leaves / Cilantro
1/3 tsp Kashmiri Red Chilli Powder (optional)
1 tsp Bhaja Masala (dry roast 1/2 tsp cumin seeds, 1/2 tsp coriander seeds and 1 dry red chilli. Pound coarsely to get bhaja masala)
2 tsps Fresh Lemon Juice
Salt to taste
2 tbsps Oil + Oil for Deep Frying

METHOD:

Wash fish pieces nicely. Marinate it with turmeric powder and little salt. Heat 2 tbsps oil in a pan, fry the both sides of the pieces lightly. Keep aside.

Crush boiled corn. Remove skin and bones from fish. 

Take a large bowl, combine fish flesh, crushed corn, grated cheese, corn starch, APF/maida, minced ginger, black pepper powder, soda carb, green chillies, coriander leaves, Kashmiri red chilli powder, bhaja masala, lemon juice and salt. 

Mash everything and mix well.

Take a small portion from the fish-corn mixture and make a small lemon sized ball. Set it aside. Follow the same process to make rest of the balls.

In a wok, heat enough oil to deep frying. Add balls carefully in it. Don't ad more than 5-6 balls at a time. Fry till both sidesof the balls turn into golden brown. Remove from oil and place balls on a papper towel to absorb excess oil from it.

Garnish with green salad or chutney and serve immediately.

SERVES: 4
Sending to: Guru’s Cooking Giveaway Kids Special ’13

SUBZ DO PYAZA (MIXED VEGETABLES WITH ONION-TOMATO)

If you really like Indian food, will surely love this recipe with full of veggies flavoured by Indian spices. It is a very simple to make, colourful, filled with flavours, yet delicious! Its a vegetarian dish, which can be served with chapathi/naan/paratha or even boiled rice. A good way to incorporate different veggies in your meal. It is too yummilicious, may serve it at party, potluck or in any occassion. Enjoy this North Indian delicacy!!!

INGREDIENTS:
2 Cups Chopped Mixed Vegetables (cauliflower, carrot, sweet corn, green beans)
1 Medium Potato, peel and cut into small cubes
1/2 Cup Onion Cubes
1/2 tsp Kashmiri Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Garam Masala Powder
1 tsp Coriander Powder
2 Tomatoes (pureed)
4 tbsps Oil
1 tbsp Cheese Spread (I used 'Amul Cheese Spread')
2 tbsps Finely Chopped Coriander Leaves / Cilantro (for garnishing)
Salt to taste

TO BE POUND INTO PASTE:
2 Onions (chopped)
4 Pods of Garlic
2 Green Chillies (as per taste)

METHOD:
Grind all ingredients which are mentioned as 'to be pound into paste' to make a coarse paste. Set it aside.

Boil all vegetables alongwith potato cubes in little salted water for 5 minutes. Drain water completely. (Don't waste that water, you may use it as 'vegetable stock' for making soup or stew in near future) Keep it aside.

Heat 1 tbsp oil in a pan or kadhai. Add onion cubes in it, fry till they turn into translucent. Remove from pan and set it aside.

Pour the remaining 3 tbsps oil to the same pan. Add pounded paste in it and fry till it turns into golden brown. Add all dry spices in it and fry for 2 minutes on medium heat. Mix tomato puree and salt in it, fry till spices mixture leaves oil.

Now add parboiled vegetables, sauteed onion cubes and 1/2 cup warm water in it. Fold nicely. Cover and cook for 5 minutes more. Remove the lid and add cheese spread in it. Give a nice stir to mix it well, turn off the heat now.

Garnish with finely chopped coriander leaves and serve warm with chapathi/naan/paratha or steamed rice.

Sending to: Guru’s Cooking Giveaway Kids Special ’13