PUY LENTIL (KALE MASOOR) CURRY

This is one of my favourite recipes. When I first started cooking immediately after marriage, didnt know any pros and cons about it. No experience on cooking, usually put vegetables easy together with lentils and had come up good. That time we were in Maharashtra, so puy lentil was easilly available there and it was such an experimental recipe of my early-age cooking. Puy lentil is highly rich in protein, nutritious, delicous and very simple, goes well with chapathi and rice both.

INGREDIENTS:
1 Cup Puy/Whole Red Lentil (Kale Masoor)
1 medium Onion (finely chopped)
1 tbsp minced Garlic
1 tsp Ginger paste
3/4 cup chopped Tomatoes
2 chopped Green Chillies
1 tsp Coriander powder
1/3 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Chole masala (optional)
A pinch of Garam masala
2 tbsps grated Coconut
2 tbsps Chopped Cilantro (coriander leaves)
1/2 tsp roasted Cumin seeds + 1 dry Red Chilli (pounded)
1 tbsp Oil
1 tbsp Clarified Butter (Ghee)
1/2 tsp Mustard seeds
5-6 Curry Leaves
Salt as per taste


METHOD:

Rinse and soak whole red lentil in warm water for 2-3 hours.

In a pressure cooker, put lentil alongwith double amount of water, onions, tomatoes, ginger, garlic, coriander powder, red chilli powder, turmeric powder, chole masala, 1 green chillies and garam masala.

Now heat the pressure cooker pan, when it starts to boil, add grated coconut, cilantro, oil and salt. Pressure cook it till 5 whistles. Let it cool naturally, then open the lid.

Heat clarified butter in a wok. Add mustard seeds, when it pops up, add curry leaves and green chillies. Saute for few seconds. Now add boiled lentil in it. As it starts to boil, switch off the heat. Garnish with cilantro and roasted cumin-dry chilli powder.

Serve hot with steamed rice or chapathi.

TIPS: If urgent, it could be cooked without soaking. For that you have to pressure cook it upto 7
         whistles.

Linking to: Show Me Your Hits hosted by Nalini's Kitchen

 

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

PEPPER FISH

Sugar & pepper, classic Vietnamese relies, results spectacular. Broadly, may call it an indo-chinese recipe, made by soft salmon fillet, which tastes awesome! It goes excellent finger snacks with drinks (without gravy) and also can be served as a side dish with asian main course of rice or noodles.

INGREDIENTS:
1/2 lb Salmon Fillet
1/2 Green Bell Pepper(cubed)
1/2 Red Bell Pepper (cubed)
1/2 Yellow Bell Pepper (cubed)
4 pods of Garlic (crushed)
1/2 tsp julienned Ginger
1 medium Onion (cubed)
1/2 tomato (cubed)
2-3 leaves of Spring Onion (chopped)
2-3 Green chillies (cut in 1/4"sliced)
1/2 tsp coarsely pounded Black Pepper
1 tbsp Soya Sauce
1 tbsp Hot & Sweet sauce (used Maggi)
1 1/2 tbsps Corn Flour
1/2 cup warm water
1 tbsp Lemon juice
1/4 tsp Sugar
3-4 tbsps Oil
Salt to taste

METHOD:

Wash and cut the fish fillet into 6 slices. Marinate the fish with a little black pepper powder, 1/2 tbsp corn flour, lemon juice and little salt. Set aside for 30 minutes.

Heat oil in a wok. Add fish fillets in it. Lightly fry till golden. Keep aside.

Add garlic and ginger in the same oil. Saute for few soconds followed by adding onions, bell peppers and saute for 2 minutes. Add soya sauce, tomato, green chillies, black pepper powder and salt in it (check while you adding salt, because soya sauce contains salt also). Saute for another 2-3 minutes.

Now add fried fish fillets and spring onions in it. Fold well. Mix remaining corn flour, sugar with warm water and pour it in the wok. While gravy thickened, add hot and sweet sauce. Fold well and remove from heat.

Serve hot with any fried rice or noodles.

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

Linking to: Pragyan's guest host event 'Let's Party - Fusion Food' & brain child of Surabhi

PIYAJKOLIR TORKARI / SPRING ONION WITH SHRIMPS

An adorable mouthwatering dish, can be made in simple way but savoriness excellent. Basically, it is a delicious side dish of eastern part of India. Not only shrimps, any small fishes (like mourala, puti, chuna mach) may be add with spring Onions curry. Goes fabulous with warm cooked rice.

INGREDIENTS:
24 nos small sized Shrimps (devained, cleaned and washed)
A bunch of Spring (green) onion
2 medium Potato
1 medium Onion
1/2 Tomato (chopped)
1/3 tsp Nigella seeds
2-3 Green chillis, cut into slits
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Coriander powder
1 tsp Mustard paste
2 tbsps chopped Cilantro (coriander leaves)
1 tsp fresh lemon juice
3 tbsps Mustard Oil
Salt to taste

METHOD:
Marinate shrimps with little turmeric powder, little red chilli powder, lemon juice and salt. Set aside.

Peel and wash the potatoes. Cut potatoes and onion into slices.

Wash spring onions. Remove 1/2" from bottom portion and cut into 1" long pieces.

Heat oil in a wok. Add marinated shrimps in it. Fry for 2 minutes, take out the shrimps from oil and set aside.

Add nigella seeds and green chillies in the same oil. Saute for few seconds. Now add potatoes and onions in it. fry for 2-3 minutes on medium heat. Now add turmeric powder, red chilli powder and coriander powder. Stir for another 2 minutes.

Now add chopped tomatoes and salt in it. Saute for another 4 minutes till tomatoes leave oil. This time add spring onions and shrimps in it. Fold well and stir for another minute.

Add mustard paste with 1/2 cup of warm water, mix well. Cover and cook for another 3 minutes. Add cilantro and fold well again. Remove from heat.

Serve hot with steamed rice or roti.

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

OMELETTE CURRY

This a very easy and day to day recipe from eastern India, you may call it as a popular Bengali dish. It is an exotic dish made by omelette cut into pieces. But here I kept omelette as a whole and put it in a flavorful tangy spicy tomato- mustard gravy. It is usually a simple recipe, when you have friends or guests visiting you unannounced. Goes well with roti or rice both, an exceptionally comfort side dish.

INGREDIENTS:

FOR OMELETTE:
4 Eggs
2 tbsps finely chopped onions
1/2 tsp miced Ginger
2 green chillies (finely chopped)
4 tsp Oil
Salt to taste

FOR GRAVY:
1 Medium Onion (finely chopped)
1 medium Tomato (finely chopped)
1 tsp Ginger paste
1 tsp Garlic paste
1 Bay Leaf
1/2 tsp Cumin seeds
1/2 tsp Red Chilli powder
1/3 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Curry masala (any)
1/2 tsp Mustard paste
1/3 tsp Garam masala (preferably home made)
1 tbsp finely chopped Coriander Leaves
2 tbsps oil
1 tsp Clarified Butter (Ghee)
Salt to taste


METHOD:
For making omelette, equally divide the ingredients into 4 parts (except eggs & oil). Heat 1 tsp oil in a frying pan. Beat 1 egg with one portion of ingredient in a bowl. Pour it in frying pan. Let it set for 1-2 minutes. Fold omelette. Remove from heat and set aside on a plate. Follow this same rules for making other 3 omelettes also.

For making gravy, heat 2 tbsps oil in the same pan. Add cumin seeds and bay leaf. Saute for 30 seconds. Add chopped onions in it and fry till light pink. Add garlic and ginger paste in it. Fry for another 2 minutes. Now add turmeric powder, red chilli powder, coriander powder and kitchen king masala. Saute for another 2 minutes.


Add chopped tomato and salt in it. Fry till tomato becomes soft and leaves oil from the edge of pan.This time add 1 cup warm water and mustard paste in it. Let it come to boil.


After 3-4 minutes, add fried omelette in it. Cook it for 2-3 minutes on medium low heat. Sprinkle with garam masala, chopped coriander leaves and clarified butter. Remove from heat and set aside.

Serve hot with streamed rice / roti.

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

FIZZY MANGO WATERMELON JUICE

This mango watermelon creation is one of my favorite juice recipes. Mangoes are the good source of fiber as well as watermelon is a source of minerals. The smooth texture of this juice not only fulfill our thrist, it gives a refreshment too. Honey and black salt added a little twist in it. It is a great healthy way to stay cool and invigorated this Summer.

INGREDIENTS:
1 peeled & pitted Mango (or 1cup mango pulp)
1 cup cubed Watermelon
1 cup crushed ice
2 tsp Honey (if required)
1/4 tsp Black Salt
Few Ice cubes

METHOD:
Blend mango and watermelon on high speed for 30 seconds till both are not fully blended.

Now add crushed ice, jaljeera powder, black salt and honey. Stir gently and mix well. Blend for another 1-2 minutes to get a smooth juice.

Pour into glass. Garnish with ice cubes. Enjoy!!!

Serves: 2

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



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

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

SEMOLINA COCONUT BALLS

Very delicious easy to make semolina coconut ball/ladoo attracts everyone. If one plate of this ladoo is infront of you, just forget about calorie...who cares?...simply grab it. Really mouthwatering, with a nice aroma, these ladoos are something different than any other desserts. North or South, East or West this will be an excellent sweet for all of us.

INGREDIENTS:
1 cup Semolina (Rava)
1 cup shredded Coconut (Frozen)
1/3 cup sliced Almonds
1/3 cup Raisins
1/2 tsp Cardamom powder
1 cup Sugar
1/2 cup water
2 tbsps Milk cream (Malai)
2 tbsps Clarified Butter (Ghee)
Few Raisins for decoration

METHOD:

Heat sugar, cardamom powder and water in a sauce pan on low flame. Make a syrup of right consistency. Take a drop of syrup between two finger tops, if it forms a light thread, make sure that it is the right consistency. Keep it warm.

In the mean time, heat clarified butter in a pan. Add sliced almonds and raisins into it. Fry for half a minute, now add semolina in it. Stir continuously for 2 minutes. Then add coconut and stir for another 2 minutes.

Add milk cream and sugar syrup in it. fold well. Stir for another a minute or two on low heat. Remove from heat. Cool a little. When mixture is warm but touchable, shape small balls from it. Give a shape of small ladoos.

Garnish with raisins, make it completely cool at room temperature. Store in a air tight container.

TIPS: While roasting semolina, make sure you have the flame in sim, otherwise semolina would be over
         roasted.


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