DUDH SHUKTO

Shukto is a traditional Bengali recipe with minimum spices, a classic melange of vegetables. It derives its distinct flavor from 'bitter gourd'. Food loving Bengali lunch started with saak bhaja (stir fry of any leafy vegetable), shukto, dal with fritters or bhaji, vegetable curry, non-veg dish i.e. fish, eggs, chicken or mutton and ends with chutney. If it is guest treat, or any special day lots of sweets are there in addition....So, Bengalis are fond of eating well and feeding others. Lots of vegetables can be used in this preparation, as bitter gourd used in it, so little bitter but sweet in taste, but all other vegetables flavored on their own distinct taste. Here milk is used to flavor the whole preparation, it gives a different taste in it. So, it is called DUDH SHUKTO. It is a healthy, sattvic, nutritious and complete meal with rice. Panch phoron with clarified butter make this dish rich and delectable one. 

INGREDIENTS:
1 large Potato
2 Bitter gourds
4 medium plantains
2 Round shaped Eggplants
12 Long Beans
2 Long Drumsticks
8 small round Radishes
2 Bay leaves
1&1/2 tbsps Panch Phoron
(if you don't have, mix mustard seeds, cumin seeds, fennel seeds, fenugreek seeds & nigella seeds equally)
1&1/2 tbsps Ginger paste
1 tbsp Coriander powder
1 tbsp Sugar (it is for flavor of this dish)
1 cup Milk
1/2 cup Warm water
1&1/2 tbsps Clarified Butter (Ghee)
4 tbsps Oil
Salt to taste

METHOD:

Wash and cut bitter gourd in 1&1/2" thin slices. Marinate with little salt and leave aside.

Peel potato, radish, plantain and drumsticks. Cut potato, eggplants, plantains, radishes, drumsticks and long beans in 2" long pieces.

Now wash all the vegetables nicely.

Dry roast panch phoron for 3 minutes. Remove it from heat and pound coarsely. Keep aside

Heat 2 tbsps oil in wok. Add bitter gourd slices in it. Fry nicely till bitter gourd turns into light brown. Remove from oil with a slotted spoon, set aside.

Add remaining oil in wok. Add bay leaves. Saute for few seconds. Now add all vegetables in it. Fold well and cover with lid. Keep stirring occasionally.

After 5 minutes, add ginger paste in it. Again fry for another 2-3 minutes uncovered, then add coriander powder, salt and sugar in it. Mix well. Keep stirring for another 2 minutes. Now add milk and warm water together in it. Fold well and when it starts boiling, cook covered for another 5 minutes in low heat.

Add coarsely pounded panch phoron and clarified butter in it. Remove from heat and fold well. Keep the wok covered for another 5 minutes.

Serve hot with steamed rice.

TIPS: You may add raw papaya or raw squash, it enhances its flavor.
         Here 'bori' is not available, so I could not add bori, otherwise adding fried bori with shukto tastes
         awesome!

SPICY OKRA

OKRA widely called as bhindi is a very popular green vegetable among us. It is a very popular health food due to its high fiber, vitamin C and folate content. It is known as high antioxidants, great diabetic option and oftenly used as a part of weight loss diet as it is fat-free and cholesterol-free, also a good source of calcium and potassium. Okra is a versatile vegetable, may fry or roast it, make curry with it or stuff it. Very easy to cook. Try this simple but delectable okra dish.

INGREDIENTS:
1lb Okra
3/4 cup Plain Thick Curd
1/2 tsp Nigella seeds (kalonji)
1/2 tsp roasted Carom seeds (coarsely pounded)
1/2 tsp roasted Fennel seeds (coarsely pounded)
1 tsp Red Chilli powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
1/3 tsp Dry mango powder (amchur)
1/2 tsp Sugar (this is not for sweetness, only for flavour)
2 tbsps Oil
1 tbsps Clarified Butter (ghee)
Salt to taste


METHOD:
Wash okra. Trim from the two ends of okra and cut into slits.

Beat curd with sugar and little salt till it turns into a smooth paste. Set aside.

Heat oil and clarified butter in a frying pan. Add nigella seeds in it. After few seconds add okras in it. Fold nicely.

Fry for 2-3 minutes. Add turmeric powder and salt in it. Saute for another 3-4 minutes till okra turn light brown. Add coriander powder, red chilli powder, dry mango powder, fennel seed's powder and carom seed's powder in it. Mix well, stir for a minute.

Add beaten curd in it and fold well.

Put the heat medium low for 4-5 minutes. Switch off the heat when okra coats with spices well.

Serve hot with roti or as a side dish with steamed rice.

MY FIRST AWARD FABULOUS BLOG RIBBON

Hi friends,

This is my first award. Two of my blogger friends, Lavanya from http://lanvanyasrecipes.blogspot.com & PT from http://jopreet.blogspot.com shared this 'Fabulous Blog Ribbon' with me. This ribbon is actually token of love towards blogger friends. Lavanya and PT are such friends, I love to follow them, they are always appreciated for their interesting and delicious recipes in this blogger world and regularly I searched their blogs for updates. Thanks a lot to both of you, Lavanya and PT for this token of LOVE. Really this is an enjoyable moment to me. As per rule I want to pass this ribbon to five of my blogger friends. This a very hard job to choose only five among this huge friend-circle. As per me, all of my blogger friends deserve to get this award...

As always by accepting this fabulous ribbon, I have to comply to follow the rule:
Rule 1: Post rules on my blog.
Rule 2: State '5 most fabulous moments either in real life or blogosphere'
Rule 3: State '5 things I love'
Rule 4: State '5 things I hate'
Rule 5: Pass this ribbon to '5 lovely blogger friends' (leave a comment in their blog to notify of their win)

Rule 1: Acoording to this, I have already posted the rules above.

Rule 2: '5 most fabulous moments in real life or blogosphere'
1) When I started blogging on cooking
2) Today, this is the very day, I got my recognition from my blogger friends.
3) When I first linked my recipe for contest, no idea before, I was too exited.
4) When I got numerous appreciation mails from bloggers/readers on my work in my space.
5) Admirable co-operation which I get from my husband in day to day life.

Rule 3: '5 things I love'
1) I love my family including my parents & husband. I think other than their good wishes, I am just nothing.
2) I love my blog.
3) I love social gathering and travelling
4) I love to cook, as cooking is my passion
5) I love to listening music, anytime, any kind of music, specially Indian Classical based musics and Rabindra Sangeet.

Rule 4: '5 things I hate'
1) People who hurt others or misbehave with others without any reason.
2) Who are not truthful.
3) Coward.
4) Partiality.
5) Fraud.

Rule 5: The toughest part, to pass this fabulous ribbon to '5 lovely blogger friends' .

1) Priya from Priya's Versatile Recipes

2) Julie from Erivum Puliyum

3) Shabna from Shabbu's Tasty Kitchen

4) Amina Khaleel from Amina Creations

5) Priyanka Verma from Priyanka's Simple & Delicious recipes


Dear friends,

I pass this Award with all my love, smiles and hugs... Please accept this and show your Love, Smiles and Hugs to your loving friends.

CAULIFLOWER SHRIMP CURRY

This is a Bengali vesion of Alu-gobi with shrimp. Whenever, we feel bore with this cauliflower, just adding some shrimp or fish to make it a fabulous & delicious dish. Actually, Bengalis love adding fish or shrimp in many vegetarian dishes to make it a little twish with non-veg. I made potato-cauliflower with shrimp, cooked in a tomato gravy and flavoured by ginger-garlic.

INGREDIENTS:
1/2 Cauliflower (taken 12-15 florets only)
1 medium Potato, cut into 6-8 cubes
20 nos medium sized Shrimp (cleaned, deveined and washed)
1 Onion (finely chopped)
4 cloves of Garlic (crushed and minced)
1 tbsp Ginger paste
1/2 tsp Cumin seeds
1 Bay leaf
1 tsp Turmeric powder
1/2 tsp Red chilli Powder
2 Tomatoes (chopped)
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Shahi Garam masala
2 tsp low-fat Sour Cream
2 tbsps finely chopped Cilantro
1 tsp Clarified butter (Ghee)
1/2 tsp Sugar
4-5 tbsps Oil
Salt as per taste


METHOD:

Marinate shrimp with 1/3 tsp turmeric powder, little red chilli powder and salt. Keep aside for half an hour.

Sprinkle 1/3 tsp turmeric powder and little salt on washed cauliflower and potatoes. Set aside.


Heat 1tbsp oil in a wok. Add marinated shrimp in it. Fry for 2 minutes and remove from oil by using a slotted spoon, set aside.

Again heat 2 tbsps oil in wok. Add cauliflower and potatoes in it. Stir well. Cover and fry for 3-4 minutes, till it turns light brown. Remove potatoes and cauliflower from wok. Keep aside.


Add remaining oil in the same wok. Now add cumin seeds alongwith bay leaf. Saute a little, add minced garlic followed by onions. Fry till onions are getting translucent. Add ginger paste in it. Fry for another two minutes.


Now add all dry spices i.e. turmeric powder, red chilli powder, coriander powder, cumin powder and shahi garam masala. Sprinkle with little water and fry for another 2 minutes.


Add tomatoes, sugar and salt in it. Fry till tomatoes get mashed and leave oil from sides.  Add fried potatoes and cauliflowers alongwith shrimp at this time. Fold well for 3-4 minutes, till spices mix up well with potatoes and cauliflower.

Now add 1&1/2 cup of warm water and sour cream in it. Cook it covered till potato and cauliflower get tender (Approximately 8 minutes on medium heat). Stir occasionally.


Now add clarified butter and finely chopped cilantro in it. Fold well and remove from heat.


Serve hot. Goes well with streamed rice, roti or paratha.

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

JUS DE GINGEMBRE

This is ginger juice with pineapple. Pineapple is a juicy tropical fruit. Fresh pineapple is a store house of many health promoting compounds, minerals and vitamins that are essential for optimum health. Actually, this is a juice of pineapple with lime, enhanced with the flavour of ginger. It smells and tastes so flavourful, served with ice, very perfect and refreshing one.

INGREDIENTS:
1 cup cubed Pineapple
1/3 cup Ginger, cut in thin slices
Juice of 1 Lemon
1 cup crushed Ice
Sugar to taste
Few ice cubes

METHOD:

Blend pineapple cubes, ginger cubes, lemon juice and crushed ice in a blender. Blend on high speed for 2 minutes.

Sieve it. Now add sugar in juice. Dissolve sugar in juice by stiring with a spoon. Pour equally in glasses.

Garnish with few ice cubes and serve immediately.

Serves: 2

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

Sending to ongoing event Bon Vivant # 6 - Refreshing Drink

Linking to 'Showcase - Fun In Sun' hosted by Divya

EGG TARKA

It is a very popular North Indian dish, hot favourite among Punjabis. You may add minced chicken or mutton with this tarka, but vegetarian tarka also tastes good without adding any non-veg item in it. This dish is widely avialable in dhabas. It is not only fulfilling, but nutritious also.

INGREDIENTS:
1 cup Green Mung Beans
2 Eggs
1 medium Onion (finely chopped)
1 chopped Tomato
2-3 Green chillies (chopped)
1/2 tsp Cumin seeds
A pinch of Asafoetida
1 tsp minced Garlic
1 tsp minced Ginger
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Red Chilli powder
1/2 tsp Shahi Garam masala
1/2 tsp Kitchen King masala
2 tbsps Sour Cream
2 tbsps finely chopped Cilantro
1 tbsp Butter
3 tbsps Oil
Salt to taste

METHOD:
Wash and soak mung beans in water for 4-5 hours. Drain water.

Transfer the mung beans in pressure cooker with 1 & 1/2 cup water. Pressure cook the lentils upto 5 whistles. Let it cool naturally. Set aside.

Heat 2 tsps oil  in a wok and make scrambled eggs with the two eggs. Set aside.

Now heat the remaining oil in wok. Add cumin seeds and asafoetida in it. Saute for few seconds. Add minced garlic and ginger, saute for another 10-15 seconds. Now add chopped onion and green chillies in it. Fry till onions turns golden in colour.

Now add turmeric powder, coriander powder, red chilli powder, shahi garam masala and kitchen king masala in it. Fry for 2 minutes in medium heat. Add tomatoes, dry fenugreek leaves and salt in it. Fry till tomatoes become soft, mashy and spices leave oil from sides.

Then add cooked mung beans and sour cream in wok with little water (if extra water is needed). Fold well. Cover the lid and cook for another 3 minutes. Add scrambled eggs in it. Cook for another 2-3 minutes. Remove from heat, add chopped cilantro and butter in it. Mix nicely. Egg tarka is now ready to serve.

Serve hot with roti, naan or paratha along with onion slices, green chilli and lemon pieces.

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

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





SALMON IN WHITE GRAVY





Salmon is a versatile, ultra heart-healthy superfood, with loads of Omega-3 fatty acids. It's preparation possibilities are also endless. A number of ways we can make white gravy, no doubt, have many creative ideas of your own. But here I used flavourful cashewnut paste in lemony buttery white gravy. Different kind of bell peppers gave an colourful looks. So, enjoy this delectable & luscious salmon dish.

INGREDIENTS:
1 lb Salmon Fillet
1 Medium Onion, cut in cubes
1/4 Red Bell Pepper (small cubed)
1/4 Green Bell Pepper (small cubed)
1/4 Yellow Bell Pepper (small cubed)
2-3 Green Chillies (chopped)
1 tsp Garlic paste
1/2 tsp Ginger paste
1 tsp Flour
1 tbsp Cashew nuts paste
2 tbsps fresh Lemon juice
1/2 tsp Black Pepper powder
1/2 tsp Red Chilli powder
1/2 tsp Sugar
4 tbsps Oil
1 tsp Butter
Salt to taste

METHOD:

Wash and cut the Salmon fillet into 9 small pieces. Marinate the pieces with 1tbsp lemon juice, ginger paste, 1/2 tsp garlic paste, flour, little black pepper powder, red chilli powder and little salt. Set aside for 30 minutes.

Heat oil in a wok. Add marinated fish in it. Fry till it turns golden brown. Remove the Salmon pieces from oil and set aside.

Add remaining garlic paste in the same oil, followed by onions, green chillies, remaining black pepper powder and bell peppers. Saute till onions are getting translucent. Now add 1 cup warm water in it.

While it starts to boil, add cashew nut paste, sugar and salt. After 2 minutes, add fried Salmon pieces in it. Cover with lid, and keep it on low heat for 4-5 minutes. Switch off the heat. Sprinkle with remaining lemon juice and butter. Fold well.

Serve hot with any rice dish or bread.

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