Tuesday, 20 February 2018

Prawn Country Style Recipe

Prawn country style


 I am sharing today one of my favourite ,spicy recipes.Prawns being something which I have always found very versatile when I wanted to whip up a meal in a jiffy.if the prawns are kept cleaned and deveined in the refrigerator,then this recipe takes only about 15 minutes to cook.
For this recipe the size of the prawns shown in the pic is ideal I find this variety ,which is about 4 inches long before cleaning the best for any dish ,since lobsters are little rubbery and the small shrimps are less fleshy.
This recipe calls for very few ingredients,the main ingredient being onions.I have cooked it in mustard oil but you can choose any other oil.Even refined oil will go well with it.If you love the flavour of curry leaves ,you can also add few curry leaves at the end.This recipe tastes best when it is made dry like shown in the pic,and goes very well with steamed rice or some flavored rice as well.

 So lets get going ,for an awesome meal with the juicy prawns cooked in  hot spices,yet retaining their flavour ,this time not in smooth velvety gravies but with  a very rustic country appeal.Try this out!!!


 More recipes

Instant Raw Mango Chutney(The Bengali way)

Ilisher Patla Jhol (Hilsa in a mildly spiced gravy)

Shorshe Ilish recipe(Bhapa) | Hilsa steamed in a mustard gravy 

Rohu in curd gravy(doi mach)

Grandma's Egg Curry Recipe








 


 Ingredients

About 250 gms of shelled and deveined prawns(that makes approximately 16 prawns)
Oil-2 tablespoon
Salt (according to taste)
Turmeric-2 teaspoon
Onions(red variety) -4 large
Sugar-half teaspoon
Green chillies 4(slit lengthwise)-(you can reduce the number to two if you find it too spicy)
Jeera powder(cumin powder)-2 teaspoon
Coriander powder-3 teaspoon
Chilli powder-2 to 3 teaspoon-You can reduce it according to your taste
Garam masala powder-1 teaspoon( i generally use a mix of cinnamon,green cardamom,and cloves)
 Wheat flour(atta)-1 teaspoon

Procedure
1. Marinate the prawns in some salt and turmeric powder and leave for ten minutes .

2.Heat oil in a pan ,then add the prawns

3.Saute on medium flame till they look little bigger and change colour

4.Take out of the pan and keep aside

5.Add in the onions,add the salt and turmeric and saute well till the raw smell is gone and the onions
 turn translucent

6.Add in the cumin ,coriander and the chilli powder,with a tablespoon of water

7.Reduce the flame and cook till the spices are cooked well and the mixture starts oozing oil at the sides.(the water should dry out well)

8.Add in the fried prawn with the slit green chillies , the garam masala

9-Sprinkle the wheat flour and sugar

10. Now mix all and cook for just one to two minutes.

11. Keep covered for ten minutes after switching off the flame

12.Prawn country style is ready to serve




 Like my page here for more recipes

Peas Paratha

Sattu ka paratha

Methi Poori (Fenugreek Leaves Poori) recipe 

Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury Indian Cake

Kanda Poha(Maharastrian style)(spiced beaten rice)





Tips
Take care not to leave the prawns in heat for a long time,or they will turn rubbery
In this recipe though the prawns are deveined ,I still left the shells partially on the prawns for a better colour,they can be easily removed while eating





Sunday, 18 February 2018

Gajar ka halwa/ Carrot Pudding Recipe for the unexpected guests

   This all time favouite recipe is prepared in many ways .Sometimes we even tend to look for other alternatives ,this being a very tedious method.Some people even grind the carrots in the mixer,but there is no alternative to the taste that you get from the grated ones.So ,if you are making in large quantities ,you can even take help of the many food processors or chopper available in the market.


 


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Stuffed Capsicum (GRILLED)


For carrot halwa,I prefer to use the pinkish variety more than the orange variety.The pinkish one is sweeter so the halwa can be made with little sugar.
in this recipe I have used the regular elaichi powder or cardamom powder,but I have tried this with rose essence and it tastes absolutely fantastic.I prefer my desserts cold,so this halwa is generally made in good quantity and stuffed in the refrigerator,to be enjoyed week long.


I generally do not cook the carrots in the pressure cooker ,since just sprinkling little salt to the carrots does the job.
In this recipe ,you will see that I have not used condensed milk or khoya,but instead I have used milk powder which gives an equally good taste I have tried to make this recipe with all easily available ingredients ,so that it can be prepared in a jiffy ,when we have unexpected guests.

Ingredients
Grated carrot-about 6 to 7 medium carrots
sugar--3 tablespoon(or more ,as per taste)
Dry fruits(cashew nuts,almonds ,raisins)-Handful
Milk powder-3 to 4 tablespoon
 Milk-half litre
salt -1 pinch
cardamom powder(elaichi Powder)- half teaspoon
Ghee -2 teaspoon +1 teaspoon

Procedure-
1-Heat a pan and add the  grated carrots(keep in medium flame)
2-Add in a pinch of salt to the carrots and mix well
3-Cover and cook for about 10 minutes
4-Add the sugar now and let the sugar release water
5-Keep in medium to high flame and keep stirring till the water released by the sugar evaporates
6- Separately reduce half litre of milk till it becomes less than one fourth,and saute the raisins and the cashew nuts in 1 teaspoon of ghee  till they change colour and keep aside
7-Add this reduced milk to the carrots and cook by stirring in high flame till all the milk has dried up
8-Now add the milk powder to the carrots and mix well
9-Add in the fried raisins and cashew nuts  and,2 teaspoons of ghee and the elaichi powder(cardamom powder) and mix well
10-Lastly Spread out the halwa in the pan ,and put in high flame without stirring ,for 2 minutes ,till it gets slightly caramelised from the bottom
11-Switch off the flame
12-Ready to be served hot or refrigerated(garnish with sliced almonds)










More recipes on fenugreek leaves(methi) and spinach(palak)

Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves 

Methi Poori (Fenugreek Leaves Poori) recipe

Palak Paratha Recipe ( Indian Unleavened Flatbread with spinach) (Winter special recipe)


Mixed veg with palak(palang saker chorchori)..Winter Special

Many Tips to get the Perfect Green Palak Paneer ( Recipe of Cottage Cheese Cubes In A Spinach Gravy)












Thursday, 15 February 2018

Methi (fenugreek leaves) with brinjal recipe

 Methi or fenugreek finds an amazing range if uses in every kitchen.Owing to its diabetic friendly quality and the distinctive aroma it leaves when sauteed ,methi leaves are an all time favourite among many people.

More recipes on fenugreek leaves(methi) and spinach(palak)

Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves 

Methi Poori (Fenugreek Leaves Poori) recipe

Palak Paratha Recipe ( Indian Unleavened Flatbread with spinach) (Winter special recipe)


Mixed veg with palak(palang saker chorchori)..Winter Special

Many Tips to get the Perfect Green Palak Paneer ( Recipe of Cottage Cheese Cubes In A Spinach Gravy)









To follow me LIKE MY PAGE HERE







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Raw Jack fruit Preparation(Kathal Ki Sabzi)

The Quick and Easy Sambar

Rajma rolls for lunch kid's lunch boxes 

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In order to get the best taste it is better to get the smaller variety of methi leaves,which are more flavouful and less bitter.

Ingredients
2 cups of washed and finely chopped methi leaves
Three forth cup of brinjal cut in small pieces(thinly Sliced)
1 dry red chilli
Salt turmeric-half teaspoon
Oil-2 teaspoon(you can take any cooking oil of your choice


Procedure
1 -Heat oil in a pan
2 Add the dry red chilli (break in two )
3-Let the chilli turn black and start leaving the aroma
4-Add the brinjals,with the salt and the turmeric
5-Saute for 1 minute
6-Add the methi leaves next
7-Mix well with the brinjals
8-Cover and cook on low for about 5 minutes
9-Open the lid and spread out the leaves,and saute in high heat for another 5 minutes by stirring in between
10-By now the water in it should have dried ,and the leaves should start leaving a good aroma of methi
11-Switch off the flame
12-Enjoy with steamed rice







Tuesday, 13 February 2018

Kopi Posto Recipe (Cauliflower in a poppy seeds paste)

  The Bengali kitchen never gets tired of its mustard and poppy seeds combinations with different veggies .Here is another one.The cauliflower florets have been cooked in a distinctive flavoured poppy seeds paste.The cooling effects of poppy seeds forms a very light meal in winter afternoons.










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Banana flower fritters or mochar bora (in Bengali)

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Mixed veg with palak(palang saker chorchori)..Winter Special

















Ingredients
Cauliflower florets 250 grams-approx.
Poppy seeds 3 tablespoon(poppy seeds are known as khus khus in Hindi)
Green chilli-4 to 5(as spicy as you want)
Mustard oil(preferably for the authentic Bengali  taste)-2 tablespoon(might require more)
Kalonji(nigella seeds)-1 teaspoon
Salt-as per taste
Turmeric-Half teaspoon(poppy seed preparations are low on turmeric)
Sugar-1 teaspoon (as per taste)









Method
1.Dip the cauliflower florets in boiling water for 1 minute and strain them out
2.Coarsely grind the poppy seeds with little water and about 3 green chillies
3.Heat oil in a pan
4.Add the kalonji seeds and 2 slit green chillies,and let them splutter
5.Add the cauliflower florets
6.Add salt and turmeric to the cauliflower,mix well and cover and cook in low flame till the cauliflowers are cooked.
7.Open the lid and stir well in high flame,the cauliflower should get a reddish tinge
8.Now add the poppy paste,with 1 to 2 tablespoon of water ,add in the sugar at this stage
9.Mix the poppy seed paste well with the cauliflower and spread out the cauliflower in the pan
10.Cook in low flame ,do not stir too often ,the pieces will break if you do so
11.Stir after 2 or three minutes and spread it out again
12.The poppy seeds should get a reddish colour and leave a very pleasing aroma by now
13.Switch off the flame.
14.Cover and keep for 15 minutes before you serve.
15.You can serve this with hot steamed rice or chapati.



Tips-
This recipe requires a good amount of oil for best taste
The poppy seeds should be coarsely ground,and not finely,for the best taste.
You can use the oil of your choice ,but the authentic Bengali taste comes from  mustard oil.

Pineapple Raita recipe



  I had this raita for the first time at a restaurant and since then I fell in love with it.The sweet and tangy taste of the pineapple blends perfectly with the creamy curd ,making it a very delectable accompaniment with a spicy menu.








LIKE MY PAGE HERE FOR MORE RECIPES

You might also like

Shorshe Begun recipe(brinjal cooked in a mustard paste)

Mixed veg with palak(palang saker chorchori)..Winter Special 

Sattu ka paratha 

Ghoogni (White peas in gravy,the Bengali way) 

Elo jhelo

Kanda Poha(Maharastrian style)

Spinach and corn whole wheat bread sandwich











Ingredients
1cup of pineapple cut in pieces
A handful of pomegranate seeds
1 cup of curd
Half teaspoon of chilli powder
Salt(As per taste)
Coriander leaves(very finely cut)-1 teaspoon(optional)
1 teaspoon of  roasted cumin powder(bhuna jeera)







Method
1-Whip the curd well,alternatively you can pass the curd through a strainer

2-Add the roasted cumin,salt ,coriander leaves and chilli powder and mix well

3-Add the pineapple pieces in the curd

4-Garnish with the pomegranate seeds

5-Let it chill in the refrigerator for half an hour before serving

6-You might have to add 1 tablespoon of water to the curd,if the curd is too dense

If the pineapple is too sour you can sprinkle some sugar on the pineapple pieces ,before add to the curd.

This raita is made of a dense consistency unlike the other raitas like boondi ka raita.



Monday, 12 February 2018

Shorshe Begun recipe(brinjal cooked in a mustard paste)

  Mustard paste forms an integral part of Bengali cuisine.The pungency of ground mustard is what makes it a favourite among many.The mustard paste items are cooked amazingly fast and you will get addicted to the taste and the method, once you learn it.There are agood range of things that are cooked with the mustard paste,ladysfinger or okra,brinjals,eggs or even chicken are simmered in this  mustard paste for a quintessential Bengali Lunch.
I have taken brinjals for my post today.in this recipe we use only the big purple brinjals (also called the bhartha baingan.It is cut into long thick slices for the correct taste .For the best taste,the mustard oil is the best cooking medium.




Ingredients
1 big sized bharta baingan (purple brinjal)---cut in thick long slices
salt -as per taste
tumeric-1 teaspoon
mustard oil -2 tablespoon
(If you are not used to mustard oil you can use any other oil of your choice.)

Fenugreek seeds(methi seeds)-1 teaspoon
Kalonji seeds(nigella seeds) -1 teaspoon
 sugar-1 teaspoon

Ingredients for the mustard paste
mustard -4 teaspoon(for best taste and more pungency I use the dark reddish or black small variety of mustard ,if you do not want it to be pungent you can use the yellow variety )
salt -1 teaspoon
green chillies-4(as per taste)
poppy seeds(khus khus)-2 teaspoon
(optional)
 sesame seeds-2 teaspoon-(optional)

Procedure-

1.The ingredients for the mustard paste has to be soaked in water for about an hour before it is ground.
After an hour sieve out the mustard seeds and the other ingredients(green chilies and salt) and grind in the grinder without water  or by add very little quantity of water till it forms a paste.(care should be taken that it is not over ground ,as mustard tends to become bitter if overground).

2.Add the mustard oil to the pan and let it heat well.
3.Then add the methi and kalonji seeds,and let them splutter
4.Now add the brinjals with the salt and turmeric
5.Mix well
6.Cover and cook for ten minutes till the brinjal becomes tender.
7.Check well if the brinjal is cooked well ,then add in the mustard paste
8.Keep heat low and mix well ,till the paste coats the pieces well.
9.You can add a table spoon of water here,if you think that it is too dry.Let it simmer .
9.Do not leave it on heat for a long time ,as mustard tends to become bitter if overcooked.
10.add sugar ,mix and switch off the flame
11.Keep covered for 15 minutes ,before you serve
12.Serve with hot steamed rice.Goes well with parathas or chapati too.




The sesame seeds  and the poppy seeds used in this recipe are optional.Too much of black mustard paste can cause acidity ,so I use sesame and poppy seeds.If you are not using them ,you can increase the quantity of the mustard.Alternatively you can also use a combination of yellow and black mustard seeds.Do not replace the green chili with red chili powder.The green chilies gives it the authentic taste





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Ingredients
1 big sized bharta baingan(purple brinjal)---cut in thick long slices
salt -as per taste
tumeric-1 teaspoon
mustard oil -2 tablespoon
(If you are not used to mustard oil you can use any other oil of your choice.)

Fenugreek seeds(methi seeds)-1 teaspoon
Kalonji seeds(nigella seeds) -1 teaspoon
 sugar-1 teaspoon

Ingredients for the mustard paste
mustard -4 teaspoon(for best taste and more pungency I use the dark reddish or black small variety of mustard ,if you do not want it to be pungent you can use the yellow variety )
salt -1 teaspoon
green chillies-4(as per taste)
poppy seeds(khus khus)-2 teaspoon
(optional)
 sesame seeds-2 teaspoon-(optional)

Procedure-

1.The ingredients for the mustard paste has to be soaked in water for about an hour before it is ground.
After an hour sieve out the mustard seeds and the other ingredients(green chilies and salt) and grind in the grinder without water  or by add very little quantity of water till it forms a paste.(care should be taken that it is not over ground ,as mustard tends to become bitter if overground).

2.Add the mustard oil to the pan and let it heat well.
3.Then add the methi and kalonji seeds,and let them splutter
4.Now add the brinjals with the salt and turmeric
5.Mix well











Friday, 26 January 2018

Pav Bhaji (Indian Street Food)

      If it is winters ,It is time for the pav bhaji,the quintessential Mumbai street food.The reason being we get all the winter veggies that we need for this recipe.I am sharing today a very easy method of making this dish .It can also be made for a big number of people.It is due to this reason. Secondly this recipe calls for very little oil ,so this can be a very  I have made it several times for birthday parties for my kids.nice way of feeding vegetables to the kids.




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The pav bhaji shared here will be a little different from what you get outside.the ones outside are mashes a lot more ,but I prefer to keep little chunks since I feel that the bhaji tastes better with the distinct tastes of the veggies .
 
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                                    Sattu ka paratha

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                           Rava idli ,Semolina Idli or Sooji Idli----(KId's Lunch Box) ||Steamed Savoury indian Cake
                              Kanda Poha(Maharastrian style)(spiced beaten rice)




Ingredients

 All the veggies mentioned below should be cut in big pieces,to be pressure cooked

1-capsicum-1
2-cauliflower-about 5 big florets
3-potatoes-2
4-carrots-2
5-bottle gourd -5 to 6 big pieces
6-beans-about 8 in number

All these veggies should be pressure cooked till one whistle.Water level should be enough just to cover the veggies in the pressure cooker.Wait till the pressure releases on its own ,then strain out the veggies ,but do not discard the water.

All the veggies mentioned here are essential to get the right taste of the bhaji

The other ingredients for the bhaji
1- peas-handful
2-onions-2 large(finely cut)
3-tomatoes-4 medium-finely cut
4-garlic pods-about 5 (crushed)
5-coriander leaves(dhania)-finely cut(handful)
6-Turmeric powder-1 teaspoon
7-pav phaji masala(available in stores0- 1tbs or more(as per taste)
8-cloves-about 5
9-green chillies-4 to 5(finely cut)    ( you can add more if you want it spicier)
10-Wheat flour-1 teaspoon
11-Chilli powder-1 teaspoon(optional)
12- amchur powder(dry mango powder)   -1 teaspoon  (optional)
13-oil for cooking-1 tablespoon             
14-pavs(Buns)-as required( i had taken 16 for four people
15-Butter-in good quantity for toasting the buns
 

Method
1-pressure cook the veggies and keep them ready
2- Strain out the water and reserve the water too
3-Heat oil in a pan and add the cloves

4-Once the garlic starts changing colour,add in the onions
5-saute the onions till they wilt and the raw smell is gone, then add the tomatoes

6-Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)
7- saute the masala and the tomatoes for some time,Then add the cooked veggies
8-Mash them well with the ladle and saute them for sometime.Then add the green peas and the chillies
9-Time to add the veg stock reserved after pressure cooking.
Add in the coriander leaves ,If you find it to be too runny then add the wheat flour(optional)

10-  Simmer for 2 more minutes before switching off the flame
11- Cut the pav from the middle with a knife and roast them on a girdle(tava) 
12-Once roasted well and they start turning brown ,you can add butter and roast them .We avoid butter ,so I have only dry roasted them( it tastes a lot better when you roast them with butter)
13-Serve hot with onions and lemon wedges
You can add some fried paneer pieces towards the end to make it tastier and more nutritious



More recipes you might like

Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves
The Quick and Easy Sambar Recipe || Lentil Based Vegetable Stew
Lemon Rice Recipe (South Indian Lunch Box Menu) || Flavoured Rice with a tempering of spices




Step by step pictorial


                          The veggies are cut and ready to be pressure cooked


                                                     Pressure cooked for one whistle

                                                 
                                         Strain out the water and reserve the water too



                                                  Heat oil in a pan and add the cloves




                                                                Then add the cloves
 

Once the garlic starts changing colour, add in the onions


Saute the onions till they wilt and the raw smell is gone, then add the tomatoes



Once the tomatoes start getting mushy ,add the pav bhaji masala(at this point you can add the chilli powder if you like it spicier)(actually it tastes better with the chilli powder,but i avoid as I make it for my kids)
 

Saute the masala and the tomatoes for some time,Then add the cooked veggies


Mash them well with the ladle and saute them for sometime.Then add the green peas and the chilies

                                
                                     Time to add the veg stock reserved after pressure cooking


Add in the coriander leaves ,If you find it to be too runny then add the wheat flour(optional)


                             Simmer for 2 more minutes before switching off the flame


Cut the pav from the middle with a knife and roast them on a girdle(tava)




Once roasted well and they start turning brown ,you can add butter and roast them .We avoid butter ,so I have only dry roasted them( it tastes a lot better when you roast them with butter)



Serve with onions and lemon wedges