SOYA PANEER KOFTA CURRY

White gravy with kofta's are delicious to an extreme extent. Soya granules with cottage cheese, it is full of nutritious and flavourful. White gravy gives a creamy texture, while koftas are luscious. Enjoy this delectable dish. 

INGREDIENTS FOR KOFTAS:
1/2 Cup Soya Granules / Chura
1/2 Cup Crumbled Cottage Cheese (Paneer)
1 Boiled Potatoes
1 tbsp milk
4 tbsps Gram Flour
1/2 Onions (finely chopped)
1 tsp Grated Ginger
3 Green Chillies (finely chopped)
1 tsp Roasted Cumin powder
Salt to taste
Vegetable Oil for frying

INGREDIENTS FOR GRAVY:
3/4 Cup Onion (chopped)
4 Pods of Garlic
2" long ginger (sliced)
1/3 Cup Yogurt (curd)
1 tbsp All Purpose Flour (maida)
1/2 tsp Cumin Seeds
1 Bay Leaf
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Shahi Garam Masala
1 tsp Dry Fenugreek Leaves (kasoori methi)
1 tbsp finely chopped Cilantro
2 tbsps Sour cream
2 tbsps Oil
1 tsp Clarified Butter (ghee)
1/2 tsp Sugar (optional)
Salt to taste

METHOD FOR KOFTAS:

Boil soya granules with enough water, salt and milk. Drain water and squeeze out water from soya granules. Set aside.

In a large bowl, combine soya granules, boiled potato, cottage cheese, gram flour, onions, green chillies, ginger, roasted cumin powder and salt. Mash and mix well. Divide mixture into 12-14 small round portions for making koftas. 

Heat enough oil in a wok for deep frying, Add 5-6 koftas at a time for frying. Fry them on high flame till them turn brown in colour. Drain in a paper towel. Follow the same process for remaining koftas.

Now Koftas are ready. Keep aside.

METHOD FOR GRAVY:

Grind onion, garlic, ginger and make a smooth paste.

Beat yogurt and flour together in a bowl. Set aside.

Heat oil in a pan. Add cumin seeds and bay leaf in it, saute for a few seconds, then add grinded paste in it. Fry for 4-5 minutes, till it leaves oil.

Now add turmeric powder, stir well and add beaten yogurt in it and 1/2 cup warm water. When it starts boiling, add red chilli powder, dry frnugreek leaves, salt, sour cream and sugar (optional) in it. Stir well for 2-3 minutes.

Lastly, add shahi garam masala and clarified butter in it. Remove from heat. Add few chopped cilantro in it. Pour the gravy slowly on the koftas. Stir gently to make sure the koftas don't break.

Serve hot with pulao or chapathi or paratha or naan.

TIPS: Frying on low flame, will make koftas consume a lot excess oil.

         At the time of boiling soya granules, add milk to remove soya smell.

         Don't boil koftas with gravy, as they might break.

         Little touch of sweetness enhances the taste of the gravy. 

Sending this recipe to The Master Chef Contest

This recipe goes to Cooking with Love Series, hosted at Torviewtoronto

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

BANANA AND MANGO SMOOTHIE

It's so refreshing and perfect during hot Summer days. Even so simple, it can be made in a flash. Banana gives a creamy texture and tropical fruit mango gives colour and flavour. It is simply nectareous.

INGREDIENTS:
1 Cup Mango Pulp
2 Bananas
1/2 Cup Plain Yogurt
2 tbsps Honey
1 tbsp fresh Lemon Juice
A pinch of Black Salt (optional)
12-14 Ice Cubes


METHOD:

Keep mango pulp in refrigerator for 2 hours before using.

Peel bananas and cut into chunks.

In a blender, combine mango pulp, banana, yogurt, honey, lemon juice and black salt. Blend till smooth. Add 8 ice cubes, cover and process until blended.

Pour into chilled glasses, garnish with remaining ice cubes. Serve immediately.

Serves: 2

Sending to: Jagruti's and Shama's Know Your Natural Sweetness Series.

EASY BAKED SALMON FILLET WITH VEGGIES

Baked Salmon fillet is easy to make, healthy, very light to eat. It is aesthetic enough to serve to guests. This elegant and simple tasty recipe, is perfect for summer entertaining.

INGREDIENTS:
1 1/2 lb Salmon Fillet
3 Pods of Garlic (minced)
2 tbsps Juice of Ginger
3 tbsps Freshly-squeezed Lemon Juice
1/2 tsp Oregano
1/2 tsp Red Chilli Powder
1 1/2 tsps freshly ground Black pepper
1 tsp Dried Basil (powdered)
1/2 Green Bell Pepper (sliced thin)
1/2 Red Bell Pepper (sliced thin)
1/2 Zucchini (sliced thin)
1 Onion, cut in cubes
1 tbsp chopped Cilantro
1 tbsp Olive oil
2 tbsps Melted Butter
Salt to taste


METHOD:

Cut Salmon fillet in 8 thin (approx 1") slices. Wash and pat dry. Marinate the fish with minced garlic, ginger juice, lemon juice, oregano, red chilli powder, 1 tsp grounded black pepper, little salt and olive oil. Refrigerate the marinated fish for 4 hours or overnight.

Now place the fillets to a greased baking tray. Pour 1 tbsp melted butter in it.

Place the tray on the middle of upper rack in pre-heated oven. Set oven to broil mode. After 10 minutes, remove it from oven, flip all the fish pieces and add green bell peppers, red bell peppers, zucchini, onions, cilantro in it.

Sprinkle the remaining butter, salt and black pepper powder. Place the fish pieces on the top. Again place the tray in oven for another 10-12 minutes. Switch off the oven and keep as it is for 10 minutes.

Serve with hot cooked rice and salad to round out the meal.

TIPS: At the time of fish marination, may add mustard sauce.
          Bake uncovered.
          May garnish by spreading little mayonnaise or sour cream, if not calorie consious.

INSTANT WHITE PULAO

This recipe is very easy to make and tastes delicious. Very few ingredients are used, but nothing minimalist about its flavour.  When had with a spicy gravy, it becomes as a rich delish meal. Anytime, without any prior planning and preparation, anyone can make it. So, I called it "Instant Pulao".

INGREDIENTS:
1 Cup long grain Basmati Rice
1 Medium sized Onion (sliced thin)
1 Bay Leaf
1/2 tsp Cumin seeds
3 Green Cardamoms (whole)
2" Cinnamon Stick (broken roughly)
2 cloves (whole)
5-6 whole Black Peppercorns
1 tsp Ginger paste
2 tbsps whole Cashew nuts
1 tbsp Raisins
2 Cups of Hot Water
2 tbsps Clarified Butter (Ghee)
1/2 tsp Salt

METHOD:
Wash and soak rice for half an hour. Drain water from it and let it smear with ginger paste. Set aside.

Heat clarified butter in a pan. Add cumin seeds. After a couple of seconds, add bay leaf, cardamoms, cinnamons, cloves, black peppercorns and cashew nuts. Stir for a few seconds. Then add sliced onions, fry till it turns golden brown.

Now add rice and raisins in it. Saute for another two minutes. After that add 2 cups of hot water and salt in it. Uncover, till it starts boiling.

Now stir well and cover the lid. Lower heat to medium low for perfectly 15 minutes. Please dont keep opening the lid from time to time. After 15  minutes, switched off gas burner and keeps as it is for another a minute.

Fluff with a fork and serve hot with any spicy curry dish or raita.

TIPS: You may add chicken or vegetable stock, instead of water. It increases flavor.
          Adding little milk with water, makes it rich.

Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen

NOLEN GURER PAYESH / RICE PUDDING WITH DATE PALM MOLASSES

Memories of Winter, Poush Sankranti can not be celebrated without this delicious and traditional Bengali dessert. It is very popular during festive occassions. Everyone loves to relish the smell and taste of this nolen gur. It is very easy to cook and tastes undoubtedly great....

INGREDIENTS:
2 Cups Whole Milk
2 Cups Half & Half Milk
1/2 Cup Kala Jeera Rice (or Gobindo Bhog)
2 Bay leaves
1 lb Date Palm Molasses/Jaggery (Nolen Gur)
1 tsp Clarified Butter (Ghee)
4 pods of Green Cardamoms (Crushed)
1/3 Cup Cashews and Raisins


METHOD:

Wash the rice and soak it in water for 30 minutes. Drain the water from it and let it dry for few minutes. Smear the rice with 1/2 tsp clarified butter. Keep aside.

Heat 1/2 tsp clarified butter in a pan, fry cashews and raisins for few seconds and set aside. Now crush the date palm molasses and keep aside.

Pour whole milk and half & half in a deep bottomed sauce pan. Let it boil on medium heat. When it starts boiling, add rice and bay leaves in it and stir continuously for 15-20 minutes, otherwise it may burn from bottom. After 15-20 minutes rice is cooked nicely and the milk is reduced in half.

Now add raisins and cardamoms in it. Mix well and put off heat. Let it keep as it is for 3-4 minutes, then add molasses in it. By stirring mix well.

Serve cold. Garnish with cashews and raisins.

TIPS: If  'Kala Jeera Rice/Govinda Bhog' is not available, you may use Basmati Rice.

CRISPY & CRUNCHY FISH FRY

The actual version of fish fry is always made by 'bhetki fillet'. But Bhetki is not available here, so instead of that we may use Cod, Tilapia or any white fish fillet. It tastes great as an appetizer or side dish accompaning with main menu. This fish fry is available from road side street food corner to five star hotel, everywhere in Kolkata. From outside it is crispy and crunchy, but inside is tender with soft and spicy fish.

INGREDIENTS:
1 fillet of Tilapia (0.5 lb)
1 flake of Garlic (Grated)
1/3 tsp Ginger paste
1 tbsp grated Onion
1/4 tsp Black Pepper powder
1/2 tsp Green Chilli paste
1/2 tsp roasted cumin powder
1 tsp Lemon juice
A pinch of Garam Masala
1 Egg
1/2 cup bread crumbs
Oil for frying
Salt to taste


METHOD:
Cut fish fillet into 4 slices. Mix onion, garlic, ginger and green chilli paste. Cover the fish slices with the layer of this paste. Then add black pepper powder, cumin powder, lemon juice, salt and garam masala in it. Marinate well and keep it in refrigerator for overnight.


Whisk 1 egg in a flat bowl to a smooth consistency. Pour bread crumbs mixed with little salt in a flat dish.


Heat enough oil for deep frying in a wok. Dip each fish slice in the whisked egg and roll it in bread crumb gently.

When oil is enough heated, slide the fish slices in it. Fry the fish slices on low flame, till both sides are nicely browned and crispy.


Serve hot with onion rings and mustard sauce.

PALAK PANEER / COTTAGE CHEESE IN SPINACH GRAVY

It is a highly nutritious and delicious dish, basically from North India. But now it is common to every Indians. Has a very good blend of flavour, taste and texture.

INGREDIENTS:
1 lb (454 gm) Spinach (Washed and cut into big pieces)
14 OZ (397 gm) Cottage Cheese (Paneer)
5-6 Green Chillies
15 flakes of Garlic (finely chopped)
2" Ginger (finely chopped)
1 large Onion (finely chopped)
1 tsp Cumin seeds
1/4 tsp Asafoetida (Hing)
1/2 tsp Turmeric powder
1 tbsp coriander powder
1/2 tsp Red Chilli powder (or according to taste)
2 tbsps Cilantro paste
1 cup Yogurt (Sour Curd)
1 tsp Lemon juice
2 tbsps Sour Cream
2 tbsps Butter
2 tbsps Oil
1 tsp Shahi Garam Masala
Salt to taste


METHOD:
Heat water in a vessel. When it starts to boil, add spinach. Cook it for 2 minutes. Separate spinach from water. Blend spinach and green chillies together and make a smooth paste.

Cut cottage cheese into 1" cubes. Heat oil in a frying pan. Fry lightly the cottage cheese cubes till golden and keep aside.

Heat butter in the same frying pan. Add cumin seeds. When it starts to crackle, add asafoetida, chopped garlic and ginger in it. Fry for 20 seconds. Now add chopped onions and fry till it gets translucent.

After that add yogurt, followed by turmeric powder, coriander powder and red chilli powder in it. Fry for 2 minutes. Now add spinach-green chilli paste, salt and cilantro paste in it. Mix well. Cook for 2-3 minutes.

When spinach puree starts to boil, add Cottage cheese and shahi garam masala in it. Cook another 8-10 minutes. Stir occasionally. Lastly, add lemon juice and sour cream in it. Mix well. Remove from heat.

Serve hot with naan, roti or steamed basmati rice by garnishing cream on it.

TIPS: Firm tofu can be used instead of cottage cheese, as a non dairy substitute.

SIMPLE MUTTON BIRYANI

In traditional way, there are two kinds of biryani. Kachhi yakhnni biryani and the other way which I described here, is Pakki yakhnni biryani. Here meat and rice seperately cooked before being layered. All ingredients are cooked before baking. I tried to simplify this recipe, but it tastes really delectable.

INGREDIENTS:
2 lb Mutton/Goat meat, cut in small pieces with bones (preferably ribs)
2 lb long grain Basmati rice (washed and soaked for half an hour)
2-3 large Onions (sliced)
3 large Tomatoes (chopped)
4 large Potatoes (peeled & halfed)
4 tbsps Ginger paste
1 1/2 tbsps Garlic paste
1 cup Plain Yoghurt
1 cup Oil
2 tbsps Clarified Butter (Ghee)
1 Pkt Shan Bombay Biriyani Mix
Salt to taste

METHOD:
Put all mutton pieces, 2 cups of warm water and 1 tbsp salt in a pressure cooker. Bring to full pressure on high heat. After three whistle, remove the cooker from heat and allow to cool naturally. Seperate mutton pieces from the mutton stock. Keep aside seperately.

In a large frying pan, heat the oil for about 5 minutes. Fry the potatoes lightly. Remove the potatoes from the oil and keep aside. Add Onions in the remaining oil and fry till it turns golden brown. Add tomatoes and little salt, fry till oil seperates. Now add meat, potatoes, ginger paste, garlic paste, yoghurt and Shan Bombay Biriyani mix. Mix well. Fry for another 15-20 minutes till oil seperates. After that add seperated mutton stock in it. Cook on low heat. When the gravy becomes thick and mutton is tender, remove from heat.

Heat 2 litres of water in a vessel. When water starts boiling, add rice in it. Add 2 tsp salt in it. When rice is get cooked approximately 75%, remove the vessel from heat and drain rice. Keep it aside.

Preheat the oven to 225 F for 10 minutes. Grease large baking dish with few drops of clarified butter and spread 1/3 of rice in it. Now spread half of the cooked mutton-potato with gravy on it. Spread another layer of rice on the top followed by the rest of mutton-potato gravy. Finally cover the mutton with last portion of rice. Sprinkle the remaining clarified butter on the top of the rice. Cover the baking dish with aluminium foil and put it in oven for 40 minutes. After that mix well.

Garnish with boiled eggs. Serve hot specially with raita.

TIPS: You may use micro-oven for baking. You can microwave for 10 minutes, 50% Microwave power.

Enjoy this biryani! Your comments are vital, so don't forget to give feedback in comments........thanks.

Sending this to Sara's Event Cooking with Love Series, hosted at Torviewtoronto

 

Linking to: Pari's 'Only'-Recipes From The Royal Kitchens @ Divya's culinary journey

 

Linking to: Virtual Eid Potluck party  @ My Culinary Adventures





EGGLESS PINEAPPLE MOUSSE

Pineapple mousse is a delicious, fluffy and creamy dessert. It is very easy to make and refreshing too.

INGREDIENTS:

1 Can Crushed Pineapple (1 lb 4 OZ / 567gm)

2 Pkts of 2.9 OZ (82gm) Lemon flavoured Gelatin/Jello (2.9OZ * 2)

10-12 nos. Pineapple Chunks (Canned)

14 OZ (396gm) Condensed Milk

8 OZ (226gm) Whipped Cream

1 Cup Water

METHOD:

Heat 1 cup of water in a small sauce pan. When it starts to boil, switch off the oven. Pour the water in a large glass bowl and add 2 pkts of gelatin/jello in it. Stir for 1 minute till jello desolves and refrigerate the bowl for 1 hour.

After 1 hour, take out the bowl from refrigerator, stir well for another minute. Now add condensed milk and crushed pineapple in it. Beat well for 8-10 minutes till it get smooth. Again put the bowl in refrigerator for half an hour.

Now gently mix whipped cream in it. Place the whole mixture in a flat serving bowl. Spread the pineapple chunks on the upper layer by covering whipped cream.

Refrigerate the whole mixture for 6-8 hours untill it firms. Serve cool in Squares or wedges.

KADHAI PANEER

Very easy and simple North Indian recipe, generally made by whole spices. It is a nice blend of bell peppers, cardamoms and dry fenugreek leaves. Tastes simply delicious.

INGREDIENTS:
1 lb Cottage Cheese (Paneer)
1/2 Green Bell Pepper
1/2 Red or Orange Bell Pepper
2 tsp Coriander seeds
3 whole Red Chillies
3 green chillies cut into small pieces
1/2 tsp Black Pepper powder
2 tsp finely chopped Garlic
2 tsp finely chopped Ginger
3 chopped Tomatoes
1 large Onion (sliced)
1 1/2 tbsps Dry Fenugreek Leaves (Kasuri Methi)
1 1/2" Cinnamon stick
3 Green Cardamoms
1 tsp roasted Cumin seeds (Coarsely pounded)
1/2 tsp Dry Mango powder
1 tbsp finely chopped Cilantro
3 tbsps Oil
1 tbsp Butter
Salt to taste

METHOD:

Cut cottage cheese into 1 1/2" long pieces. Cut red and green bell pappers into strips.

Coarsely pound coriander seeds, red chillies, cinnamon, cardamoms and roasted cumin seeds. Keep this dry grinded spices aside.

Heat oil in a wok on medium heat. State the paneer pieces for 2 minutes and drain all the pieces on kitchen paper towel.

In the same oil, add chopped garlic and ginger, followed by onion slices. Fry till onions turn into traslucent.

Add chopped tomatoes, dry grinded spices and salt. Continue frying till spices leave oil. Now add bell peppers, stir about 2 minutes.

Add cottage cheese, dry mango powder and butter in it. Rub dry fenugreek leaves within two palms, make dust and add in it. Cook on low heat for 5 minutes till all spices coat on cottage cheese very well. Now add Chopped coriander leaves and remove from heat.

Serve hot with naan or tandoori roti.

TIPS: The crunchiness and colours of bell peppers should not change.

           This is a semi-dry dish, no water used here.
           I used fresh homemade paneer for softness and better taste.

LEAFY ALOO

Very easy mouth-watering Punjabi's delight made by potato-spinach-fenugreek leaves, a nice combination. It is a very healthy, scrumptious, distinctly flavoured and nutritious recipe with full of Vitamins and Potassium.

INGREDIENTS:
2 Medium sized Potatoes (parboiled)
1 Bunch of Spinach
1 Bunch of Fenugreek leaves/Methi saag (taken leaves only)
1/2 Cup Frozen Green Peas (optional)
1 tsp Garlic paste
1 tsp Ginger paste
1 Large Onion (finely chopped)
1 tsp Coriander powder
A Pinch of Turmeric powder
4-6 green chillies (finely chopped)
1 tsp Garam masala
2 tbsps Oil
2 tbsps Milk
1 tsp Clarified Butter (Optional)
Salt to taste

METHOD:
Chop potatoes into small cubes.

Take half of the spinach and make puree. Finely chop the remaining spinach and fenugreek leaves separately.

Heat oil in a pan. Add onions fry for 2-3 minutes. Now add ginger and garlic paste in it. Saute for another 2 minutes. Add turmeric powder and coriander powder. Fry till spices leave oil.

Now add chopped spinach followed by fenugreek leaves and green chillies. Saute for 2 minutes. Add spinach puree, green peas, milk, potatoes and salt. Cook for another 8-10 minutes on medium heat.

Add Garam masala and clarified butter for better flavour, stir for another minute to mix up well.

Serve hot with roti, naan or steamed rice.

TIPS: To maintain the green colour of the vegetables, cook uncovered.
          Adding milk gives a creamy texture.

SIMPLE EGG ROLL IN KOLKATA STYLE

This is a  very popular street-food from Bengal. Everybody who hails from Kolkata as well as West Bengal is very well known with this flavour. Made with egg and scrumptious filling of salad or chicken kabab or minced mutton or tikka or simply by veggies. So there are several types of rolls, egg roll, chicken roll, egg-chicken roll, mutton roll, chicken tikka roll. Now-a-days paneer roll is also available for vegetarians.

INGREDIENTS:
2 Cups all purpose flour (Maida)
4 Eggs
1 Red Onion (finely sliced)
1 tbsp finely chopped Green Chillies
1 Cucumber (julienned)
1 tbsp chopped Capsicum
2 tbsps grated Carrot
2 tbsps Lemon juice
4 tbsps Hot & Sweet Tomato Sauce
!/3 tsp Black Pepper powder
4 Kitchen paper towel (for wraping the rolls)
6 tbsps Oil
Salt to taste


METHOD:
Make a soft dough with flour, 1 tsp salt, 2 tbsps oil and luke warm water. Knead the flour well. Make 4 round parathas with it.

Heat 1 tbsp oil in a flat frying pan. Beat 1 egg with little salt and black pepper powder. Pour the egg mixture in frying pan and swirl as if making an omelette. Place the paratha on the top of the egg and place it gently. Flip the paratha when egg is done and cook for few seconds more. Do the same process for other 3 parathas also.

Put the parathas on the board with the egg side up. Line up cucumber, carrot, capsicum, onion, green chillies at the centre of the each paratha. Pour 1 tbsp tomato sauce and 1/2 tbsp lemon juice on the vegetables.

Roll up the parathas with vegetables at the centre and cover half of it with kitchen papers. Truk the papers well to hold the roll together.

Serve hot.

It is such a meal, which is filling and fulfilling at the same time. Enjoy!

Sending this recipe to Amina Creation's Guest Quest Event

BAINGAN KA BHARTA

This is a traditional Punjabi Menu. There are several versions of 'Baingan ka Bharta' in Indian cooking. But I like the Punjabi essence particularly with this dish.

INGREDIENTS:
1 Eggplant (large one)
1 Cup Finely Chopped Onions
4 Flakes of Garlic (crushed)
2 tbsps Finely Chopped Ginger
1/2 tsp Cumin seeds
2 Tomatoes (finely chopped)
1 tbsp Finely Chopped Green Chillies
1 1/2 tsps Coriander powder
1/2 tsp Red Chilli powder
1 tsp Garam Masala powder
1/4 tsp Asafoetida
1 tbsp Lemon juice
1/2 tsp Dry Mango powder (amchur)
1/2 Cup Frozen Peas (optional)
3 tbsps Mustard Oil (or any other oil)
1 tbsp Butter
2 tbsps Chopped Coriander Leaves
Salt to taste

METHOD:
Grease the eggplant with few drops of oil. Make 3-4 holes on the body of eggplant with a fork.

Set oven at 400 degree F. Place eggplant in the preheated oven. Keep turning periodically till the eggplant seems to 'cave in' on its body. It takes 30-35 minutes approximately to roast fully.

Once it roasted, allow to cool down and peel off the charred skin. Mash the inner flesh of eggplant thoroughly and keep aside.

Heat mustard oil in a frying pan. Add cumin seeds and asafoetida in it. When the seeds crackle, add crushed garlic flakes. Saute for few seconds. Add onions and grated ginger in it. Fry the onions till turn golden brown.

Add tomatoes, green chillies, red chilli powder, coriander powder, dry mango powder and green peas. Fry till spices leave oil.

Now add mashed eggplant and mix well. Fry for 15-20 minutes on medium heat. Stir continuously for blending thoroughly.

Now add garam masala, lemon juice and butter. Remove from heat. Keep stirring for a minute or two.

Garnish with chopped coriander leaves. Serve hot with dal-rice or roti.

SABUDANE (TAPIOCA) KI KHICHDI

Easy breakfast recipe for enjoying anytime. "Feast while you fast"...this can be a delectable fasting meal option with your friends and family.

INGREDIENTS:
1 cup Tapioca or Sabudana (big one)
Handful of Peanuts
1 boiled and peeled Potato
2-3 Green Chillies (finely chopped)
A pinch of Asafoetida (Hing)
1/2 tsp Grated Ginger
1/3 tsp Cumin seeds
5-6 Curry leaves
2 tbsps Green Peas (Frozen)
1 roasted dry red chilli & 1 tsp roasted cumin seeds (coarsely pounded)
1 tbsp grated fresh Coconut
1 tbsp finely chopped Cilantro
1 tsp Sugar
2 tbsps Lemon juice
2 tbsps clarified butter (Ghee)
Salt to taste

METHOD:
Wash the sabudana in enough water for a couple of minutes, drain the water completely. Cover the sago and let it remain for overnight. If possible, keep mixing it time to time and sprinkle little water on it, so that sago will be spongy and not completely dried.

Dry roast peanuts, and crush coarsely.

Cut the potato into small cubes. Mix potatoes with half portion of crushed peanuts, salt and sugar. Keep aside.

Heat clarified butter in a non-stick frying pan. Add cumin seeds. When it starts to crackle, add grated ginger, asafoetida, green chillies and curry leaves.

Now add potatoes and green peas. Stir well till potatoes are slightly brown in colour. Add sabudana and remaining portion of crushed peanuts. Mix well. Fry 8-10 minutes on medium heat till sago is crisp. Now add roasted dry chilli-cumin powder and lemon juice. Mix thoroughly.

Remove from heat. Garnish with grated coconut and chopped cilantro.

Serve hot with yogurt.

TIPS: Green peas are optional. Generally we use black salt in fasting meals, choice is 
           yours.     
           If it is not for fasting days and like little more spicy, may add garlic chutney at the   
           time of frying potatoes.
          Instead of mixing crushed peanuts with potatoes, you may add it fully with soaked sago.

          But I like peanuts little crunchy, so i need to fry half portion of it with potatoes.

Linking to: Nithubala's healthy-food-for-healthy-kids-event @ Latha's A Peek into My Kitchen

DOI MAACH / FISH IN YOGHURT GRAVY

Doi maach is a very typical but highly popular dish of Bengalis. Very easy to prepare, tastes simply delicious. This dish is best done with thick steaks of Rohu or any fresh water Carp. Buffalo Carp, Salmon or Mahi mahi also can be used for this.

INGREDIENTS:
1 lb Rohu fish (5-6 steaks)
1 cup Yoghurt
3/4 cup sliced Onion
1 tsp grated Ginger
3-4 flakes of Garlic
2 Green chillies cut in slits
1 tsp Sugar
1 tsp Turmeric powder
1/2 tsp peppercorns
3 Green cardamoms
3 Cloves
2" Cinnamon stick
2 Bay leaves
1 tbsp finely chopped cilantro
1/2 cup Mustard oil
1 tsp Clarified butter (Ghee)
Salt to taste

METHOD:
First de-scale, clean and wash the fish steaks. Marinate all fish steaks with turmeric powder and little salt. Keep aside.

Grind onions, ginger and garlic. Keep aside. Meanwhile, coarsely pound cinnamon, cloves, peppercorns and cardamoms. keep it in a bowl.

Mix yoghurt, sugar and little salt. Beat well until the yoghurt is smooth.

Heat oil to smoking. Lighly fry the fish steaks and keep aside.

Now add bay leaves and coarsely pounded cloves, cinnamons, peppercorns and cardamoms in it. When nice aroma comes out add ginger-garlic-onion paste, little turmeric powder in it and fry till the spices are browned.

Now it is the time to add yoghurt in it. But we must careful while adding yoghurt. Add 1 tbsp beaten yoghurt with this spice, mix throughly. Again add 1tbsp yoghurt and mix well with the spices. Accordingly mix all the yoghurt with the spices slowly. Now add 1 1/2 cup warm water in it.

When it begins to boil, add fried fish pieces and green chillies. Cover the lid. Let it cook on high heat till the oil seperates and floats on the top. Add Clarified butter and taking off from heat.

Garnish with finely chopped cilantro. Serve with steamed rice.

CHINGRI MACHER MALAI CURRY / SHRIMPS IN COCONUT GRAVY

This is another delicious and mouth watering dish from Bengali cuisine.

INGREDIENTS:
1 lb Shrimps medium to large sized (cleaned and washed)
1 Onion ground to paste
1 tsp ginger paste
2 flakes of Garlic (coarsely chopped)
1 1/2 cups Coconut milk
2 bay leaves
4 Green chillies cut in slits
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
2 nos Green cardamoms
2-3 nos Cloves
1" Cinnamon stick
1 tbsp lemon juice
1 tsp Sugar
3 tbsps Mustard oil
1 tsp Clarified butter (Ghee)
1 tbsp chopped coriander leaves (for garnishing)
Salt to taste

METHOD:
Marinate the shrimps with turmeric powder, little red chilli powder, salt and lemon juice for atleast 45 mins to 1 hour.


Heat oil in frying pan. Add marinated shrimps and fry for 2 minutes till it turns golden. Drain on a paper towel.


In the remaining oil, add garlic flakes, stir for a 30-40 seconds, take out the garlic from oil. Now this oil becomes garlic flavoured, but no garlic will remain in gravy.


Now add bay leaves, coarsely pound cinnamon, cloves, cardamoms in it. Saute briefly. Add onion paste in it. stir fry till it looks light brown. Now add ginger paste, sugar and red chilli powder in it. Fry till the spices leaves oil.


Now add coconut milk, salt and green chillies. Keep it on medium heat. When coconut milk starts bubbling, add shrimps. Simmer the heat and Cook for another 5 minutes. Switched off the oven. Add clarified butter in it and mix well.


Garnish with finely chopped coriander leaves. Chingri macher malai curry is now ready to serve.


Serve with steamed rice or pulao.