ASPARAGUS STIR FRY & AWARD

A delicious super crunchy savory stir fry for fresh asparagus, is very chuchy and super tasty. Even who don't like asparagus, will surely enjoy this dish. One of my favorite tasty, crunchy and juicy stir fry from French Cuisine; loved by all.

INGREDIENTS:
1 Bunch of Asparagus
2 pods of Garlic (minced)
1 Medium Onion (finely chopped)
1 Medium Tomato (thinly sliced)
1 tsp Teriyaki Sauce (optional)
1/2 tsp Garlic Pepper (coarsely pounded)
2 tbsps Butter
Salt to taste

METHOD:

Trim asparagus and cut in 1" long pieces.

Heat buter in a pan. Add minced garlic in it. Saute for 30 seconds. Add chopped onion and fry till it turns into golden brown.

Add tomato, asparagus and salt in it.  Fold well. Cover and cook for 8-10 minutes on medium heat. Stir occasionally.

Add garlic pepper in it. Fold nicely.

Drizzle with teriyaki sauce. Serve immediately with brown rice or pita bread.

TIPS: Do not overcook, asparagus should be crunchy.
          Substitute broccolli for asparagus and may add carrot in it.

 

NOW IT IS AWARD TIME!! - THE TOP CONTRIBUTOR AWARD FOR MAXIMUM ENTRIES

 

I have been awarded and honoured by Sadaf Afshan from My Culinary Adventures on her 'Eid Potluck Party Event' for my 12 yummy entries:

 

• Parmesan Chicken
• Simple Mutton Biryani
• Mixed Hakka Noodles
• Kasha Mangsho
• Chicken Kasha
• Roasted Chicken with Vegetables
• Chettinad Pepper Chicken
• Murg Saagwala
• Paneer Tawa Masala
• Relish Plum Chutney
• Khejur Pak / Dates Barfi
• Rice kheer / Paal Payasam

 

 

I love to dedicate this award to my husband dear, who is continuously supported me, other than him, I may not reach here, where I am today. He is the only critic of my recipes. Suggestions and encouragement I get from him everyday. Thanks to my mom (my dad passed away before 12 years, but I know he is blessing me continuously) and to The Almighty God, my savior, for whom today I am on that position to write up my expression infront of this world.

 

Thanks to all my blogger friends, who continously supported and encouraged me by leaving their comments on my space. It gives me extra energy to offer more and more recipes infront of you.

 

Thank you Sadaf Afshan for this wonderful award and your great event. Today I am truely honoured by you dear. 

FISH IN SPICY TOMATO SAUCE

This is a great fish recipe, simple to make yet the result is mouthwatering. Any meaty lake fish or sweet water fish gives an flavorful taste with this preparation. Here I am going to tell you Bengali's favourite platter, a fish curry.

INGREDIENTS:
4 Steaks of Buffalo Carp (Ictiobus bubalus )
1 Medium Onion (thinly sliced)
1/2 cup Tomato Puree
3 Green Chillies, cut in slits
2 pods of Garlic (minced)
2 tsps Fresh Lime juice
3/4" Ginger (minced)
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/2 tsp Coriander powder
1/3 tsp Cumin powder
1/3 tsp Nigella seeds
1/3 tsp Dry Mango powder (Amchur)
1/3 tsp Dry Fenugreek Leaves (kasoori methi)
1 tbsp chopped Coriander Leaves
3-4 tbsps Mustard Oil
Salt to taste

METHOD:

Wash and clean the fish steaks.

Marinate fish with 1/4 tsp turmeric powder, lime juice and salt. Keep it aside for 30 minutes.

Heat mustard oil in a wok. Fry fish steaks till golden brown. Remove from wok by using a slotted spoon. Set aside.

Add nigella seeds and slitted green chillies in the remaining oil. After 40 seconds, add garlic in it, saute for another 30 seconds. Now add onion and fry till it gets pink. Add minced ginger, tomato puree and salt in it. Fold well. Stir till all water evaporates and tomato becomes mashy. Then add turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder and dry fenugreek leaves in it. Saute for another 2 minutes.

This time add fried fish pieces and fold in spices, so that fish steaks well coat with spices.

Add 1 cup warm water in it. Cover and cook for 6-8 minutes on medium heat. Switch off the heat now.

Garnish with chopped coriander leaves on the top. Serve hot with steamed rice and enjoy!

Linking to: Sharan's Onam Sadhya Grand Feast event

VEGETARIAN KHICHDI

Khichdi, that has blend of rice, spices, vegetables and dal. This is a nice aromatic, comfort and nutritious one pot meal where rice cooked with lentils, ideal for lazy weekends. It is an onion-garlic free recipe, as bengalis usually make this dish 'niramish' (vegetarian). So made according to that method. At the time of 'Durga Puja Bhog' also we prepared khichdi like this same style, but red lentil is not used at that time. Very simple and authentic this vegetarian recipe tastes amazingly flavorful, delicious and also easily digestible.

INGREDIENTS:

1 Cup Govindo Bhog/ Kalo Jeera Rice / Basmati Rice
1/2 Cup Red Lentil (Masoor dal)
1/2 Cup Split Yellow Lentil (Moong dal)
4 oz Green Peas (frozen)
8 Florets of Cauliflower
2 Carrots
2 Medium Potatoes
1 Medium Tomato (Chopped)
3-4 Green Chillies, cut in slits
2 Bay Leaves
1/2 tsp Cumin seeds
1 tsp Turmeric powder
1&1/2 tsps Ginger paste
1/2 tsp Coriander powder
1/2 tsp Red Chilli powder
1 tsp Cumin powder
2-3 pods Clove
2-3 pods of Cardamoms
2" long Cinnamon
3 Cups water
3 tbsps Clarified Butter (Ghee)
1 tsp Salt or to taste
1/2 tsp Sugar
1 tbsp finely chopped Coriander Leaves

METHOD:
Cut potato in medium sized cubes, carrots in 1" long slices and chop tomato.

Combine turmeric powder, red chilli powder, ginger paste, coriander powder, cumin powder with little water in a bowl. Set aside. Mix rice, red lentil and yellow lentil in a bowl. Wash and drain rice and lentil together. Keep aside.

Heat a clarified butter in a pressure pan. Add cumin seeds, cloves, cinnamon, cardamom and bay leaves. Saute for 1 minute till nice aroma comes out. Add potato, carrot and cauliflower in it. Fry for 4-5 minutes, then add rice-lentils and wet spice mix in it. Fold nicely cover and cook for 2-3 minutes.

 

Now add tomato, green peas, green chillies salt and sugar in it. Keep stirring for another 3 minutes. Add 3 cups of warm water and coriander leaves in it.

Cover and cook till 3 whistles. Let is cool naturally.

Serve hot with curry or bhajis and spicy chutney. 

Linking to: "Bon Vivant #8 - Rice Recipes"

Linking to: Let's Cook # 19 - Legumes / Lentils @ Tickling Palates



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

FISH TANDOORI

This is the first time I made this dish. Fish cooked in oven (Tandoori Style). I have used Salmon fillet, which came out perfect for this dish. I hadn't used any food colour here.  Fish is marinated here in a very flovorful spices and cooked slowly, making them look extremely appetizing, which called 'tandoori' or 'tikka'. Tandoori fish is absolutely special, while it done correctly. If you follow this recipe, I can give you that assurance, you are in for a real treat. So enjoy this scrumptious and luscious treat!

INGREDIENTS:
2 lbs Salmon Fillet, cut in 1&1/2" slices
2 tbsps Ginger paste
2 tbsps Garlic paste
1 tsps Red Chilli powder
1/2 tsp Black Pepper powder
1&1/2 tsps Paprika
1/3 tsp dried Oregano
1 tbsp Coriander powder
1 tbsp freshly grounded Garam masala
1/2 cup thick plain yogurt (curd)
Juice of a 1/2 Lemon
2 tbsps Shan Spice Mix for Chicken Tikka BBQ (or any tandoori spices)
1/2 tsp Chaat masala
2 tbsps Olive oil
Salt to taste

METHOD:

Wash salmon fillets, make those pat dry.

Marinate salmon fillet with ginger paste, garlic paste, red chilli powder, black pepper powder, paprika, oregano, coriander powder, garam masala, thick yogurt, lemon juice, shan spice mix, 1 tbsp olive oil and salt. Fold nicely, so that salmon pieces are well coated with spices. Keep the marination in refrigerator for atleast 2 hours.

Grease a baking tray with 1 tbsp olive oil. Arrange salmon fillets on the baking tray. Keep little room in between in two pieces.

Preheat the oven to 450 F. Keep this baking tray on the upper rack of the oven and adjust temperature to broil. Bake it for 10 minutes. Remove tray from the oven and turn the salmon pieces on the other side. Again bake it on broil for 8 minutes. Switch off the oven.

Take out baking tray from the oven and arrange the grilled fish fillets on a palate. Drizzle with some fresh lemon juice and chaat masala on the top.

Serve hot as an absolutely palatable appetizer with salad and lemon pieces.

Linking to: Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junciton

MIXED FRIED RICE - INDIAN STYLE

Here I prepared mixed fried rice typically in Indian style with veggies, shrimp and eggs. It can be a lunch box menu or a nice party dish for main coarse. You may say it is a mixed up of veggies, eggs and shrimp; so it is called a mixed fried rice. A delightful style of one pot scrumptious meal, a wonderful Indian recipe. Here, I stated a really appetizing mouthwatering rice dish with easiest way of preparation.

INGREDIENTS:
4 Cups Basmati Rice
4 Eggs
7 OZ / 200 gm Cooked Shrimp
2 Carrot, cut in 1" thin slices
1 medium Onion, thinly slices
1 Green Bell Pepper, chopped
1 small bunch of Green Onions, finely chopped
2/3 cup Green Peas (frozen)
1 tsp minced Ginger
2" Cinnamon
6 pods Cardamoms
4 pods Cloves
10-12 Black Peppercorns
1/4 tsp Turmeric powder
1 tsp Freshly Pounded Garam Masala
1/3 tsp Ground Netmug
2 Pinches of black pepper powder
1 tbsp + 2 tbsps Oil
1 tbsp Clarified butter
Salt to taste

METHOD:

Chop cooked shrimp in 2-3 pieces, wash nicely.

Add turmeric powder and little salt in it. Set aside.

Wash and soak basmati rice in water for 30 minutes. Drain water and keep aside.

Boil water in a pan. Add cinnamon, cardamoms, cloves, black peppercorns and little salt in it. When water starts to boil, add rice in it.

Cover and cook for 15 minutes in low heat. Remove from heat when rice almost 3/4th done. Drain water completely and spead it over a flat surface.

Now heat 1 tbsp oil in a large non stick pan. Break 4 eggs in it. Sprinkle salt and pepper powder in it. Set it for 2-3 minutes.

Now make scrambled egg with these four eggs. Remove from pan and set aside.

Heat the remaining oil with clarified butter in the same pan. Add minced ginger in it. Saute for 40 seconds. Now add onion in it. when onion gets translucent, add carrot, bell pepper, green peas, chopped shrimp and salt in it. Fry for 4-5 minutes. Add garam masala and nutmeg powder in it. Fry for 2 minutes.

Add cooked rice, scrambled egg, green onion in it. Fold nicely. Fry for 3-4 minutes on medium heat. Switched off heat now.

Serve hot with any curry or gravy. This mixed fried rice is itself an one-pot meal.

Linking to: "Bon Vivant #8 - Rice Recipes"