AWARD CELEBRATING WITH GOBHI MATAR

Hi Friends,

I recieved wonderful winner's award from Akheela of Torview, thank you so much Akheela. When she announced 'me' as winner, I got surprised really and while I recieved this gift pack, I felt limitless happiness.

Recieved the book safely, while I opened it, got truely astonished. A book with lots of useful information with wonderful recipes, most of the recipes use only a few ingredients and very easy to understand with simple instructions. Simply Love it. Now, you will surely ask about the name of this auspicious book. Yeh, it is "Turbo Charged Recipes", written by Dian Griesel & Tom Griesel.

Here I put the photographs of "Turbo Charged Recipies"......

 

 

My heartiest thanks to you, Akheela.

 

So friends, now celebrating this award with a simple but flavorful dish.....Gobhi Matar. My husband's favorite veg dish. More or less every Indian is familier with this dish, I made in very easy and simple way, with little spices a light gravy still tastes great.

INGREDIENTS:

1 Medium Cauliflower (florets only)

3/4 cup Green Peas (frozen)

1 tsp Ginger paste

1 tsp Garlic paste

2 Green Chillies (chopped)

1/2 tsp Cumin seeds

1/3 tsp Turmeric powder

1 tsp Coriander powder

1/2 tsp Red Chilli powder

1/2 tsp Kitchen King Masala

1/3 tsp freshly pounded Garam Masala

1 Tomato (finely chopped)

2 tbsps Cilantro (finely chopped)

1/2 tsp Sugar (for flavour)

1/2 tsp Clarified Butter (ghee)

3 tbsps Mustard Oil (or any oil)

Salt to taste

 

METHOD:

 

Heat oil in a pan. When oil is enough hot, add cumin seeds, saute for few seconds. Add ginger paste and garlic paste in it. Saute for 1-2 minutes on medium heat.

 

Add chopped green chillies in it. Fry for a minute.

 

Then add turmeric powder, red chilli powder, coriander powder, kitchen king masala, garam masala and 1 tbsp water in it. Fry till spice leaves oil.

 

Add chopped tomatoes, sugar and salt in it. Stir till tomatoes get mushy.

At this time add cauliflower florets in it. Mix florets with the flower nicely (if you add normal green peas, add this time. I used frozen peas, so I added it when cauliflower gets 50% tender). Add 1 cup warm water in it. Fold nicely. Cover and cook for another 6-8 minutes.

 

Add green peas at this time, fold nicely. Cook covered for another 5-6 minutes till cauliflower gets tender.

 

Now add chopped cilantro and clarified butter in it. Fold nicely. Remove from heat.

 

Serve hot with rotis, parathas, puris or simply with steamed rice.

ONIONS & POPPY SEEDS FRY / PYAJ POSTO BHAJA

This is a very delicious dish of eastern India, specially in Bengal, one of my favourite dish too. Poppy seeds are highly nutritious and contain several vital minerals, low calorie, recommended for pregnant women and new mothers. Other than that poppy seeds are good source of carbohydrates, which helps in enhancing energy levels in human body. We Bengalis are very much fan of Posto i.e. poppy seeds. Whenever I do make poppy seeds paste, I keep little paste aside for this fry. A simple recipe but tastes heavenly. Just try it!

INGREDIENTS:
3 Large Red Onions (thinly sliced)
2/3 Cup Poppy seeds (khas khas)
3-4 Green Chillies (or according to taste)
4 tbsps Mustard Oil (preferably)
Salt to taste

METHOD:
Soak poppy seeds in water for 30 mins to 1 hour. Grind it with green chillies and make a smooth paste. Keep aside.

Heat mustard oil in a pan till smokey. Add sliced onion in it. Fry onion till it turn in light brown.

Add poppy seeds paste in it, if it is too thick, may dilute with little water. Add salt in it.

Keep frying till it gets dry and leaves oil from the side of the pan. Switch off the heat now.

Now pyaj posto is ready to serve with hot steamed rice and dal.

Enjoy this flavour of Bengal!

VERMICELLI MILK PUDDING (SEMAIYER PAYESH)

It is a very well known and extremely delicious sweet or dessert item, made specially in festivals or any occassions. This is my favourite 'payesh' and also very simple to prepare with vermicelli, dry fruits, milk and sugar are the main ingredients. It is known as 'Kheer' in North and 'Payasam' in South, a flavourful dessert item of India.

INGREDIENTS:
1 Cup Vermicelli (semaiya)
1 Cup Sugar
2 Cups Milk
1/3 tsp Cardamom powder
2 tbsps Chopped Cashew nut
2 tbsps Chopped Almonds
2 tbsps Raisins
1 tbsp Dried Cherry
1-2 tbsps Chopped Pistachio
2 tsp Clarified Butter (ghee)

METHOD:

Heat clarified butter in a pan. Add almond, pistachio, cashewnut. Fry for 30 seconds, add raisins and dried cherry in it. Fry for another 30 seconds.

Then add vermicelli in it. Keep stirring till vermicelli turns into golden.

Add milk in it. When milk starts to boil, add sugar and cardamom powder in it. Keep stirring continuously.

When vermicelli gets soft and milk starts bubbling, switch off the heat now. After few hours it will be thick consistency.

Serve cold, by garnishing little dry fruits on the top.

You might like:

RICE KHEER / PAAL PAYASAM / CHALER PAYESH

 

POHA KHEER

 

PANEER PUDDING   

 

Linking to:

Festive Food Ganesh Chaturthi

Spotlight - Festive Food hosted by Chandrani

Vinayagar Chathurthi Festival Event

Sharan's Samayalarai - Onam Sadya - The grand feast

Fast Food - Vermicilli @ Easy 2 Cook Recipes

 

 

  

 





FISH METHI MALAI

This is a traditional version of Sindhi fish recipe. I made it according to my taste and want to give little twist by adding cream, enhances delectable one. So, here is my Fish Methi Malai.....try and enjoy it.

INGREDIENTS:
1 lb / 450 gm Salmon fillet, cut in 6 pieces (you may use any firm fish fillet)
1 Medium Onion
1/4 tsp Fenugreek seeds (methidana)
1 tsp Ginger paste
1/2 tsp Garlic paste
3/4 tsp Dry Fenugreek Leaves - kasuri methi (Crushed)
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1 1/2 tsps Coriander powder
1/3 tsp Garam masala
1 tsp Lemon juice
1/2 cup Lowfat Sour Cream
2 tbsps Finely Chopped Coriander Leaves
5 tbsps Oil
Salt to taste

METHOD:
Make a paste of 1/2 onion and finely chop the remaining 1/2 portion.

Marinate the fish pieces with lemon juice, a pinch of red chilli powder, turmeric powder and little salt. Keep it aside for 30 minutes.

Heat oil in a pan. Fry the fish pieces both sides till golden. Remove from oil by using a slotted spoon, set aside.

Add fenugreek seeds in the same oil, then immediately add chopped onion, fry till onion turns light brown. Add onion paste in it.

Fry till it turns reddish in colour, add ginger paste and garlic paste in it. Keep stirring for another 2 minutes on medium heat.

Now add coriander powder, red chilli powder, garam masala and salt in it. Fry for another 2 minutes, till spice separates from oil.

Add 3/4 cup water in it. When water starts boiling, add fried fish pieces and dry fenugreek leaves in it. Cover and cook for 5-6 minutes.

Add sour cream in it. Keep stirring for a minute or two till everything got mixed.

Garnish with chopped coriander leaves.

Serve hot with steamed rice or any kind of pulao.

 

You might like: 

 

TOMATO GARLIC FISH

 

FISH IN SPICY TOMATO SAUCE

 

SALMON IN DILL-MUSTARD SAUCE

 

 

KONDAI KADALAI SUNDAL / BLACK CHANA MASALA SUNDAL

Usually made this recipe for Ganesh Chaturthi, or Navratri days, but I like to make it whenever I wish. Actually it is a festive food, very simple, delicious as well as healthy too. Fresh roasted and gounded spices add a nice aroma in it. This is an absolutely guilt free low fat snack, high in proteins, healthy and filling.

INGREDIENTS:
1 1/3 cup Black Chickpea / Black Garbanzo Beans
3 tbsps Grated Coconut
2 tsps + 2/3 tsp Urad Dal (spilt black gram lentil)
1 tsp Chana Dal (Bengal gram lentil)
2 Whole Red Chillies
3 finely chopped Green Chillies
2/3 tsp Mustard Seeds
10-12 Curry Leaves
1/3 tsp Asafoetida (hing)
1 tbsp Fresh Lemon juice
1 tbsp Oil
Salt to taste

METHOD:
Soak black chickpea overnight in water. Drain the water from it and wash nicely.

Pressure cook it with little water till 7-8 whistles. Let it cool naturally. Drain the excess water and keep boiled chickpea aside.

In a pan dry roast chana dal, 2 tsps of urad dal and 2 whole red chillies for 3 minutes.

Remove from heat and grind it coarsely. Set aside.

Now heat oil in the same pan. Add 2/3 tsp urad dal and 2/3 tsp mustard seeds. When mustard seed pops up, add curry leaves, asafoetida and green chillies. Saute for a minute.

Now add boiled black chickpea in it. Keep stirring till its moisture evaporates completely.

Add dry roasted powder and salt in it. Mix thoroughly. 



Then add grated coconut  in it and mix nicely for 2-3 minutes.

Switch off the heat. Add lemon juice in it and mix nicely.

TIPS: If it is not a festive food, may add onions and garlic in it and make it spicy.
          May garnish with chopped coriander leaves also.

Linking to:
Festive Food Ganesh Chaturthi
Spotlight : Festive Food hosted by Chandrani
Vinayagar Chathurthi Festival Event
Lets Party - Festive Special Event
Sharan's Samayalarai - Onam Sadya - The grand feast