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.