REFRESHING JEERA LEMONADE

It is so simple and perfect for hot days, when you don't feel to do much. This great refreshing drink makes you feel cool in the hot Summer. Honey adds some more flavour in lemonade.

INGREDIENTS:
2 tbsps fresh Lemon juice
2 tbsps honey
A Pinch of Black salt (optional)
1/2 tsp Jaljeera powder (Available in Indian grocery)
4 tbsps chilled water
12 OZ / 355 ml Soda (unsweetened and chilled)
Few Ice Cubes


METHOD:

In a bowl, combine chilled water, lemon juice, honey, black salt and jaljeera powder. Stir well till everything mix throughly.

Now divide this mixture into 2 serving glasses equaly. Pour chilled soda on those glasses and stir to mix well.

Serve over ice with a lemon slice to garnish.

Serves: 2

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

BAKED SPINACH HILSA / SHAD FISH

Illish Mach (Hilsa/Shad fish) is a Bengali's cuisine delight. There is Hilsa Paturi (Baked) or Hilsa Fish Bhapa (steamed) in Bengali's kitchen. Here, I modify little bit Hilsa Paturi by baking with spinach. It is so flavourful, tasty and full of vitamins, but very easy to make. It consumes very less oil and spices, but assuredly delectable.

INGREDIENTS:
1lb/454 gm Hilsa Fish (cleaned and washed)
2 cups Baby Spinch (washed)
2 tbsps fresh Mustard paste
1 1/2 tbsps plain unflavoured Yogurt (curd)
1 tbsp Sour Cream
3 Green Chillies, cut in slits
1/3 tsp Turmeric powder
1/2 tsp Black Pepper powder
1/2 tsp Red Chilli powder
1/2 tbsp Oyster Sauce
1 tsp oil
1/2 tsp Buter (for greasing)
1/2 tsp Salt


METHOD:

Put spinach leaves on warm water for 2 minutes. Then drain water and set aside.

Marinate the fish with yogurt, mustard paste, turmeric powder, black pepper powder, sour cream, oyster sauce, red chilli powder, salt and oil. Refrigerate the marinated fish for 3-4 hours.

Grease a baking tray with butter. Place half of the spinach on the bottom of tray.

Arrange marinated fish pieces and green chillies on the above of spinach layer and followed by another layer with remaining spinach leaves on the top.

Cover baking tray with alluminium foil and seal it tightly.

Now place it on the upper rack of the preheated oven and bake at 350 degrees F for 35 minutes. Switch off oven, keep it inside for another 10 minutes.

Now Baked Hilsa is ready to serve with steamed rice.

"This recipe goes to Sara's Event Cooking with Love Series, hosted at Torviewtoronto".

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.