Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Monday, October 24, 2011

Make this Diwali more special with home made besan ka ladoo

Ladoo. One word speaks enormously of its implications on Indian food and culture. A small rounded ball loaded with goodies (read calories) is conspicuously significant in our lives. No Diwali is complete without ladoos. It is of special significance and is considered auspicious. Though ladoo is of various types- the motichoor ha laddo, sounth ka ladoo, aate ka ladoo, til ki ladoo, dal ka ladoo, nariel ka laddo, the most loved and relishing of them is the ‘ Besan Ka Ladoo’. Here is the easy to make recipe and this Diwali you must try your hands at it.

Heat ghee in a non-stick pan or thick bottomed wok. Add the gram flour and fry it on a low flame stirring continuously till it turns golden brown.Once it is browned, let it cool. Add powdered cardamom and sugar. Add chopped almonds and raisins and more goodies to suit your taste buds. Shape into ladoos and serve.

Tuesday, October 18, 2011

Sugary Coconut laddus (narkel naru, nariel ka ladu) - A must for festivals in Bengal

The festive fervor never dies here in Bengal and so does the food. The pujas has just passed. The remains of pandal structures almost cleared by the infamous KMC, the festive newness still lingering and will soon usher in the Kali puja with eye catching lights and crackers. It is around the same time, in fact the same day that we will celebrate Diwali - the festival of lights as well. The fervor of Durga puja never dies. it merges with another festival to yet another festival. The festive circle continues and before realizing it's puja time again.

The puja time is beautiful with all its customs, rituals and magnanimity. Food, perhaps, is one of the factors that makes it more alluring. Bengalis are known for their way with the food, and today I will share an age old Bengali custom festival food. It's called 'nadu', 'naru' in our part of the country. It's actually coconut laddus where variant proportion of grated coconut, sugar, jaggery are being mixed to give a lovely texture and taste.

Some use only sugar, which makes it white and some jaggery, which makes it dark brown and some mix both to attain a different texture.

First you have to grate the coconuts finely. Mix it with sugar/ jaggery and stir is continuously in a thick bottomed wok on slow flame. Keep stirring till you attain a sticky texture. Remove from flame and quickly make round circles by moving portions of the mixture between your palms.

Making 'narus' are not as simple as it sounds. You have to be careful to shape off the coconut mixture while the thing is still hot. Be careful not to burn your hands. The nicely shaped 'narus' look beautiful and they taste really good. Go ahead and try it out and keep me updated.


Photo copyright: Mimpi

Monday, October 17, 2011

Mutton Rogan Josh: Hot, spicy, irresistible kashmiri delight

Mutton Rogan Josh tastes as good as it looks. The lovely red hot spicy juice smears the tender mutton to make it the yummiest thing on earth. If you are counting on your calories then I would advise you to go through a serious lifestyle regime afterwards instead of resisting the temptation of not eating one of the world's best food.

Preparing the dish is simple too. Mix mutton with curd and little salt, and keep aside. Heat oil/ ghee in a pan and put whole garam masala, when they start to crackle, put chopped onions and fry till golden brown. Add ginger-garlic paste and fry again for two minutes. Add all the masala powder and fry till oil comes up.

Add mutton with marinade and stir fry on a high flame for 2 minutes. Now add water and salt and cook with closed lid till meat is tender and gravy is medium thick in consistency.

Add cream and saffrom dipped in milk, and stir well and cook for another 3 minutes. Garnish with chopped coriander. This best goes with basmati rice, pulao or tandoori/ rumali roti.

Enjoy!

Tuesday, September 20, 2011

Roadside Masala Chai as good as Saffron Tea

Everyday I see a man sipping steaming hot tea on the roadside stall. The bus in which I travel invariably stops there and I contemplate the moment as much as the man does. The tea is served in semi wet earthen pot. Lots of milk, lots of sugar and lots of love in no specific order and you are served with the cheapest yet the most recharging of roadside teas. The stall man is eternally old. Ever since I have seen him he has been like that - frail, half-bent in tattered clothes and eternally happy. His defunct glasses, among many, are the first thing that would catch your attention.

He literally boils the milk, sugar and little dust tea in a tumbler that's never been washed off the stains. The boiling continues as the office goers and the morning walkers gather to the lovely aroma of the secret masala that the man never shares. The flavor is somewhat gingerish, cardamomish and something more and something different. The passengers are glued to the shop till the signal turns green when they are forced to take their eyes off the morning saga.

And as I watch the man and his insipid tea stall, I am reminded of the saffron tea, expensive and exquisite, that I had on one of the five star tea joints, many years back.

Monday, August 8, 2011

Luchi and kosha mangsho: every bengali's favorite guilt food

Luchi and kosha mangsha is something that every bengali would love to indulge in, especially today when the health regime being taken care of in almost every household. Let's face it. However delectable this dish is, it comes with associated calorie hazards. But, I do not mind indulging in it once in a while.

After all, we only get to enjoy it once in a blue moon. Perhaps the reason why it's more craved.

Luchi is much similar to puris and kosha mangsho is the most spicy, hot, red and gourmet's delight. It is the mutton/ lamb cooked with typical Indian spices like cumin, coriander, red chili, turmeric, garlic, onion, ginger, garam masala. Be generous with the spices and the grease (oil, ghee). More the better. Forget the calories, forget the health meter, eat it guilt free.


Image credit: Wordpress Bong Bong

Sunday, July 17, 2011

Chhole Bhature: A veggie delight

Chhole Bhature is a popular North Indian dish. The dish supposed to have been originated in the state of Punjab and is known throughout the country for its delicious, spicy distinctive flavour. There are several variants of the recipe though. However, the basic ingredients remain the same.

Bhature

The maida (refined flour) has to be kneaded well with lot of beaten yogurt, little salt and sodium bicarbonate. It is then needed to be set aside overnight for the best result. Then the kneaded dough is divided into small portions which then have to be rolled into small circles like puris. Then they are to be deep fried and served hot with chhole.

Chhole

Boil the Chana (chick pea) till tender. Heat oil in a kadai, add cumin seeds and mustard seeds and let them crackle. Add grated onion and saute till golden brown. Add Ginger garlic paste and saute for another minute. Add tomato puree, coriander-cumin powders, chhole masala or garam masala, chilli powder, salt and turmeric powder. Saute till all the moisture is absorbed. Add tamarind paste and sugar, and saute for another minute. Add the boiled chana along with water and mix. Garnish with coriander leaves and serve with hot bhature and green chili and onion rings.

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Prepare Bengali garam masala at home

Thursday, June 16, 2011

Leafy Fish Mustard Fry: A delight for the fish lovers

Some days you just don't feel like eating the usual food. You want something interesting, different, filling yet healthy. Yesterday was one such day. Something different, something new, experimental was the need of the hour. So, my mom tried something new for the night. She prepared Leafy Fish Mustard Delight. This is nothing but small fish stuffed in gourd leaves, dipped in mustard, rice and gram flour paste.

How she thought of the recipe

She sorted and cleaned the leafy vegetables which you would always find in our house. We also never run short of fish in house. Mom selectively took the small fishes and mixed it with onion cut into small rings, chopped garlic and chopped green chili. She then poured mustard oil, salt for seasoning.

Stuffing the fish

She then placed the seasoned fish stuff in the middle of the leaf, folded it from all the sides and locked it with toothpicks nicely.

Making the batter

She mixed mustard paste, rice powder and little gram flour with a pinch of salt and sugar and water to make a nice thick batter.

Frying

She dipped each patty into the batter and fried it in oil. I prefer shallow frying so she did that.

Serving

The Leafy Fish Mustard Delight goes best with freshly cooked boiled rice. It should be eaten hot and fresh to get the best of it.

You will feel the individual flavors of the ingredients with each bite. And if you are a fish lover you will just love it and want more.

Thursday, June 9, 2011

Bengali Kalo Jams: sweet dark balls soaked in sugar syrup

Kalo-jams (bengali term) are dark colored, almost black, sweet balls, soaked in sugar syrup. They are a little larger and darker in color than the Gulab Jamuns. It is a hot favorite with the Bengalis who are known to have sweet tooth.

Ingredients

Khoya or Mawa

Paneer or Indian Cottage cheese

White flour or maida

White oil or ghee for deep frying

The sugar syrup should be prepared the usual way. Add 1/2 tsp of green cardamom powder, 1 tsp. rose water or a few drops of rose essence, or a few strands of saffron (optional).

Making the kalo-jams

Grate and mash mawa and paneer solids into a bowl.

Add flour and make a smooth and soft dough. Knead it well.

Make about 1- 1 1/2 inch balls and then shape them into round shapes, by rolling between your palms.

Heat oil to low-medium hot, not smoking hot or the kalo-jams will burn very quickly.

Fry kalo-jams in small batches, until they are dark brown in color.

Dip immediately in warm syrup. They will absorb syrup and enlarge in size but remain floating in syrup. They roughly double in size after they are soaked in syrup.

Serve at room temperature.

Tuesday, May 31, 2011

Super fast Egg Omelet:: what else do you want!

One food that I just cannot get enough of is egg. I invariably like any preparation that has eggs in it as major ingredient. So, it goes without saying that omelets are my all time favorites. They are not only
easy to prepare but also has varied mix and match recipes catering to your taste buds and kitchen ingredients.

It would be interesting to trace the origin and metamorphoses, however, today I will stick to only one omelet recipe that makes me a complete person even amidst the surrounding incompleteness. And if you forget the rhetoric, egg makes contribution to a healthy diet as well.


Ingredients

3 eggs, separated

Salt to taste

Freshly ground black pepper

Freshly chopped green coriander leaves, onions, chilies (optional)

Tomatoes, capsicum cubed (optional)

1 tablespoon butter/ white oil

1/4 cup shredded cheese (optional)

Directions

In a medium bowl, whisk together the egg yolks, salt, pepper, and other ingredients.

In another bowl, beat the egg whites until frothy. Gently blend the whites into the yolk mixture.

Add the chopped coriander leaves and onion cubes.

Melt the butter/oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center.

Sprinkle the cheese. (optional)

Fold the omelet over, forming a half-moon slowly. Cook until set.

Serve hot.

Tuesday, April 26, 2011

The much deserved french toast: Eat it guilt free!

Today was one of those days when you do not plan things, things are planned for you. A very long day in the hospital with patients pouring in just from everywhere. All of them want to barge in at the same time little realizing that there is a 'taking prior appointment' thing. Later in the evening, when you manage to sneak into your inbox, you get the message (delivered in the morn) that your sister has been hospitalized, and you realize that your day has just gone from bad to worse.

You come back home winding up just about, spending hours on the semi-empty road plastered in political festoons which hammer, non vocal, yet again, that tomorrow is the D-day. A change is bound to happen this time after 35 years of communist rule. That's for destiny to decide, you need not bother.

You enter home to mom's grim face who gets the news of my sister. She was not supposed to until the OT was over. Anyway, the phone rings to some good news after all. Sister is in the recovery, still awaiting relief from the anesthetic numbness. What a relief! All of a sudden you realize that you have not eaten and you are dog hungry!

Handing over the phone from BIL to mom, you rush in to the kitchen. The pangs of hunger make you slouch now. You see some bread slices, butter, honey, condensed milk. Without even reconsidering you toy with the ingredients. And voila! You just make yourself some delicious, glutenous and devouring french toast which you deserve. Now, it's time you ate it guilt free!

Tuesday, December 28, 2010

Aloo Gobi with Garam Masala (Indian style)

India has an interesting mix of people eating vegetarian and non-vegetarian food. It's hard to tell the proportion but at the end of it we do come up with excellent variations on both veg and non-veg dishes. Two days back, when I posted one article on the good old 'garam masala', my friend from US was inquisitive about the recipes that should go well with the spice blend. Today, I will explore one of the age old, traditional recipes that's been a hit with our family since many generations now.

Read the article on Garam Masala by clicking here.

Aloo Gobi Curry


Aloo gobi is cooked in an Indian curry sauce. It's old but never outdated. Aloo means potato and gobi means cauliflower.

Ingredients


* oil/ ghee (clarified butter)
* cauliflower, broken into small florets
* potatoes, peeled and cubed
* cumin seeds
* turmeric powder
* coriander, cumin paste (the whole seeds are soaked and ground)
* red chili paste
* ginger paste
* garam masala (whole)
* bayleaf
* Salt to taste

Note: you can also use chopped onions.

Heat the oil mixed with ghee in a wok. Toss the cumin seeds, whole garam masala, bay leaf in the oil for a few seconds till they get a shade darker. Add the rest of the ginger, cumin, coriander, red chili paste and saute till the mix dries up. Add sugar (a pinch, for colour), salt and turmeric powder. Add the previously fried cauliflower florets and the fried potato cubes. Mix the vegetables with the curry paste. Allow it to cook till the potato gets tender and the cauliflower beautifully absorbs the spices. Add little amount of water, cover the wok till the ingredients absorb the remaining water. Season with garam masala powder, one tea spoon of ghee and garnish with freshly chopped coriander leaves.

The vegetables should absorb all the flavour of the spices maintaining their individual integrity. And if you could strike a balance with the right amount of spices, water and the cooking - you are a great cook!

Accompaniment: freshly cooked white rice, fresh lime, whole green chili.

Friday, December 10, 2010

Chili Fish: Mom's style to spice up the day!


Today was one of those days when you get an unexpected off from work and like to spend me-time to the fullest. The holiday season is on and what could be a better day to celebrate it. With the rains still drizzling and the sky accentuated with the sun and cloud, lazing around was the only and unanimous option.

Mom sneaked into my room early in the morn as she usually do and waited for the nod over the menu she decided instantly when she came to know about the holiday. Chili fish and sparkling white rice - that was what she decided on. Anything Chinese and soya sauce is my favorite. She has her own recipe that takes her only 15 minutes at the most. It's the easiest, healthiest and the tastiest recipe on earth! I just added more to acidity and she poured heaveful teaspoon of chili flakes. Father out of station, just the two of us and our simple recipe to spice up the day. Have a look for yourself and decide!

You can envy me now!