DHANIYA PARATHA

This is an Indian flat bread with simple coriander leaves and few spices, hot and crisp, tastes fabulous and amazing. You wont be disappointed with this paratha recipe.

INGREDIENTS:
1&1/2 cup All Purpose Flour
1 cup chopped Coriander Leaves (cilantro)
1/4 tsp Carom seeds
1/2 tsp Red Chilli powder
1/3 tsp Dry mango powder (Amchur)
1/2 tsp Roasted Cumin (pounded)
1 tbsp oil
1 tbsp Clarified Butter (Ghee)
1/2 cup warm water
A pinch of Salt

METHOD:
In a large bowl, add all dry spices, salt and coriander leaves.

Add all purpose flour, oil. Mix nicely. Add warm water in it, knead very well. The dough will be soft.

Cover with a moist cloth and keep it for 30 minutes. Now make three equal balls from the dough.

Make three paratha by using a rolling pin. Heat a griddle, when it is enough hot, place one paratha on it.

Keep it as it is for 2-3 minutes, till one side is not cooked and turns golden brown. Then turn the other side, spread a little clarified butter on the both sides of paratha.

Follow the same process for rest of parathas.

Serve hot with any curry.

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



CHICKEN KASHA

'Chicken kasha' is a very popular & typical Bengali chicken dish, almost prepared at every Bengali households. It is actually a semi-dry preparation of chicken, takes little longer time than any other chicken curry, but it will taste totally different and is worth the extra effort, if you have time. Truelly finger licking chicken recipe is stated below:

INGREDIENTS:
20 OZ/600 gm Chicken, cut in medium sized pieces
2 Medium sized Onions (chopped)
1&1/2 tbsps Ginger paste
1&1/2 tbsps Garlic paste
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1/2 lemon juice
1 tsp Coriander powder
1 tsp Cumin powder
2-3 chopped Green Chillies (optional)
1/2 cup Tomato puree
1/2 tsp Garam masala
1 tsp Chicken masala
1/2 tsp Sugar
2 tbsps finely chopped Coriander Leaves
3 tbsps Oil
1 tsp Butter
Salt to taste

METHOD:
Clean and wash the chicken nicely. Make it pat dry.

Marinate the chicken with lemon juice, ginger paste, garlic paste, turmeric powder, red chilli powder, cumin powder and coriander powder. Refrigerate the marinated chicken for atleast 2 hours.

Heat oil in a wok. Add sugar in it. Saute for 20-30 seconds, let it turn brown (it adds a very nice colour to gravy). Add onions in it. Fry till onion turns into light brown. Now add tomato puree and green chillies in it. Fry till oil leaves from the side of wok.

Now add marinated chicken in it. Mix nicely. Cover and cook chicken for another 15 minutes. Stir occasionally. Add chicken masala, garam masala and salt in it. Fold well. Reduce the heat to medium and cook for another 10 minutes, stir occasionally.

Add chopped coriander leaves and butter in it. Switch off the heat. Keep covered for another 5 minutes. Fold well.

Serve hot with Roti, naan, paratha or pulao. Enjoy this fabulous chicken kasha!

TIPS: You may grind onion, green chillies and tomatoes and fry. It gives a thick gravy.
          Personally I like to use chopped onions, it gives a better taste.
          You may add whole garam masala (e.g. clove, cardamom and cinnamon) instead
          of garam masala powder, it turns out great.
          Typical chicken kasha may be cooked in mustard oil, but I like to prepare it in
          vegetable oil.

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

 

Linking to: Virtual Eid Potluck party @ My culinary adventures



SEMOLINA HALWA

Hi all,



My friend R. Punitha of South India Food Recipes shared this wonderful 'Sunshine Blogger Award' with me. She has a nice blog with a numerous adorable recipes. Thanks a lot Punitha for sharing this award with me. Please do visit her blog and tweak those wonderful recipes. I am really very happy to recieve this award. As per rules, I have to share with my ten blogger friends and that I will decide later. All blogger friends are deserved to get this award.

Now celebrate this award with 'semolina halwa', very easy, loved by all. A popular sweet dish from east to west, north to south, it is made by every Indian family, on any festival occasion, specially offered as prasad to God. When soft semolina, cardamom, sugar, coconut, milk and nutty crunchy dry fruits mixed up together, is very flavorful, magical and exotic.

INGREDIENTS:
1 cup Semolina (rava)
1 cup warm Milk
2 tbsps evaporated milk
3 tbsps grated Coconut (optional)
3 pods of Green Cardamom
1/2 cup Sugar
1/2 cup mix dry fruits (cashewnut, raisin & cherry)
4 tbsps Clarified Butter (ghee)

METHOD:
Heat clarified butter in a frying pan. Add dry fruits followed by coconut in it. Fry for 30 seconds. Now add semolina in it. Fry for 3-4 minutes on medium heat.

Add sugar and mix well. Add warm milk, evaporated milk and crushed cardamoms, fold well. Reduce the flame low and stir continuously. When it gets thick and come to be sticky, remove from heat.

Garnish with dry fruits and serve.

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

NARKEL DIYE CHOLAR DAL / CHANA DAL WITH COCONUT

It's a very popular and authentic Bengali recipe, it is not for every day dal, from any social feast to Durga puja bhoj, every special occasion it is in the menu. Chana dal prepared in different ways throughout the India. But this preparation is very specific to Bengal, has a sweet in taste and charming colour of this dal will drive any foodoholic crazy. Goes very well with luchis, kachories and rotis.

INGREDIENTS:
1/2 Cup Bengal Gram Lentils (chana dal)
3 tbsps shredded Coconut
1/2 Tomato (chopped)
2 Bay leaves
1&1/3 tsps Cumin seeds
A pinch of Asafoetida
2 whole dry Red Chillies
1/3 tsp Turmeric powder
1 Clove
1 Green Cardamom
1/2" Cinnamon
1/2 tsp Ginger paste
2 tsp Sugar
1 tbsp finely chopped Cilantro (coriander leaves)
1 tbsp Oil
1 tsp Clarified Butter (ghee)
Salt to taste


METHOD:
Wash Bengal gram lentils. Pressure cook the lintils upto 5-6 whistles. Let it cool naturally.

Dry roast 1tsp cumin seeds, 1 dry red chilli, clove, cardamom and cinnamon for 3-4 minutes. Pound coarsely. Set aside.

Heat oil in a frying pan. Add 1 dry red chilli, 1/3 tsp cumin seeds, asafoetida and bay leaves in it. Saute for 30-40 seconds. Add coconut and fry for 20-30 seconds. Now add ginger paste followed by chopped tomato, salt and sugar in it. Saute till tomatoes leaves oil.

Add coarsely pounded spices in it. Stir for a minute. Pour cooked Bengal gram in it. Fold well. Add 1/2 cup hot water (if needed) and let it boil for few minutes.

Reduce the heat and cook it for another 2-3 minutes. Add clarified butter and cilantro, fold nicely. Switch off heat now.

Serve hot with puri/luchi/kachori, paratha, roti or rice as you like.

Baking Partners: A new Baking Group Announcement

You are invited to join Baking Partners!

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a perfect recipe and right techniques are required.

We are a small group of home baker friends, who love and want to learn more the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group.

Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

Rules are simple, we will choose one recipe and send it out to the group by 16th of every month and the reveal date will be 15th of the next month . On that day we will blog about it. A linky tool will be open during that time and each member can link their post.

First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at a recipe. By doing in between recipes, we will able to learn more.

All enthusiastic bloggers interested in baking are welcome, please email Swathi, at favoriterecipes12@gmail.com

We will appreciate the use of logo or worded link that will help to spread the word. A bunch of thanks to Tina for designing this beautiful logo.

If you want to make it a gluten or vegan free diet, you can do those modifications also.

   Baking Partners are

Reeni (Cinnamonspiceandeverythingnice)

Julie (Erivum Puliyum)

Tina ( Pinay in Texas Cooking Corner)

Priya (Priya's Versatile Recipes)

Suja (Kitchen Corner Try It)

Archana (Tangy Minds)

Reshmi (EasY Cook)

Pratibha (Cook Ezee)

Priya R (Cook Like Priya)

Sweatha (Tasty Curry leaf)
Vidhya (A Portion to Share)

Usha Rao (My Spicy Kitchen)

Divya Prakash (Divya’s Culinary Journey)

Swasthi Blank (Swasthi The Health Freak)

Sanoli Ghosh (Sanoli's Kitchen)
Pam Capone (Living Rancho Delux)
Mirellie (Gourmet Global Creations)
Joythi (This and That of food and life)
Reshwani (Daily Cuppa)
Peachy (Peach Kitchen)
Aparna (Mis adventures of 3 cookies)
Archana (The madscientist’s Kitchen)
Lorraine ( Joy’s Misadventures)
Jayasri (Samayalarai)
Sowmya (Nivedhanam)
Anuja (Simple Baking)
Janani (www.redchillycurry.com)
Ivy (Kopipaste)
Janaki (Janakidiary)
Tamy (Always Eat on Good China)
and

Swathi (Zesty South Indian Kitchen)

 

Cheers!!!

Sanoli 

BHINDI DO PYAAZA

This is a very flavorful & popular Punjabi dish. 'Bhendi Do Pyaaza' means it is a stir fry of okra with onions and luscious spices, favourite dish among north Indians. Due to its eromatic flavour, everybody will be easily attracted once it is served in the table. Little tangy, little hot and little spicy this okra dish, tastes great!

INGREDIENTS:
1 lb Okra
2 medium Onions
2 Tomatoes
3-4 Green Chillies (chopped)
1/3 tsp Cumin seeds
A pinch of Asafoetida
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1/2 tsp Garam masala
1/2 tsp Dry Mango powder (amchur)
1/2 tsp Red Chilli powder (as per taste)
1/2 tsp Coriander powder
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
2 tbsps finely chopped Coriander Leaves
3 tbsps Oil
Salt to taste

METHOD:
Wash okra. Make it pat dry. Cut okras in 1" long pieces. Set aside.

Cut onions into thin slices and chop tomatoes.

Heat oil in a pan. Add cumin seeds and asafoetida in it. After few seconds, add onions in it. Fry for 3 minutes on medium heat.  Now add ginger and garlic paste in it. Fold well. Saute for another 2 minutes. Add tomato, green chilli and salt in it. Mix well.

After 4 mintes, when tomato mash up and leaves oil, add coriander powder, garam masala, dry mango powder and red chilli powder in it. Saute for another 2 minutes. Now add okra in it and mix well.

Cover and cook for 10 minutes on medium heat, stir occasionally.

Mash dry fenugreek leaves with two palms and add it with okras. Add chopped coriander leaves. Switch off the heat. Keep it covered for another five minutes. Fold well.

Serve hot with roti, naan or streamed rice.

KACH KOLAR KHOSHA BATA / PASTE OF PLANTAIN PEEL

Whenever, we use plantain for our dish, generally we forget about the utility of its peels. Plantain peels are very rich in iron and fiber, those are very essential for our body. Other than throwing the peels in garbage bin, lets see, how we can use those peels by making one dish.  When this 'ugly duckling' paste of peels sauted in mustard oil, dried up, it turns in a flavourful palate. So, here is the recipe for 'Kach Kolar Khosha Bata'.

INGREDIENTS:
Peels of 4 medium Plantains (raw banana)
3-4 pods of Garlic (as per taste)
1 small piece of Ginger (1/2")
1/3 tsp Nigella seeds (kalonji)
3-4 Green Chillies (as per taste)
1/2 tsp Sugar
2 tbsps grated Coconut
1 tsp Lemon Juice
1 tbsp Mustard Oil
Salt to taste


METHOD:
Wash the peels nicely.

Pressure cook it upto 1 whistle. Let it cool naturally.

Now, grind plantain peels, garlic, ginger, green chillies and grated coconut together with 1 tbsp water. Make a smooth paste.

Heat mustard oil in a wok. Add nigella seeds in it. After 15-20 seconds, add grinded paste, salt and sugar in it. Fold well. Stir for 4-5 minutes in medium heat, till excess water evaporates. Add lemon juice and remove from heat. Mix nicely.

Serve with hot steamed rice as a side dish.