This one came from 'Dida' my maternal grandmother.
Ingredients
Potatoes - 500gms (boiled and diced into cubes)
Tomatoes - 4 large ones (pureed in a blender)
Jeera (Cumin seeds) - 1 teaspoon
Hing (Asafoetida) - 1/4 teaspoon
Haldi (tumeric powder) - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt as per taste
Water - 250 ml
(Mix the salt, tumeric & red chilly powder in water and set aside)
Oil - 1 tablespoon
Chopped Coriander - 1 tablespoon
Method
Heat oil in a wok (karahi) add the jeera and then the boiled potatoes. Stir fry the potatoes for 2 minutes.
Add the pureed tomato and asafoetida to the potatoes. Stir well and let it cook for 2 minutes. Add the salt, tumeric & red chilly mixture and let it cook covered for 8 minutes on a low heat.
Add the coriander before serving.
Goes best with puris!
Thursday, December 20, 2007
Aloo ki Sabzi (bengali - bati chorchori)
This one came from 'Laldi' my great-grandmother.
Ingredients
Potato - 2 large one (about 300 gms), Chopped into small cubes
Kalonji (Nigella seeds) - 1/2 teaspoon
Onion - 1 medium one diced fine
Green chillies - 2/3 sliced
Haldi (Tumeric powder) - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt - as per taste
Vegetable oil/ Ghee (clarified butter) - 1 tablespoon
Mustard oil - 1 teaspoon
Water - 1 cup (approx 100ml)
Method
Heat the oil/ ghee in a wok (karahi), reduce the heat and add the kalonji, green chilly and onion. Stir fry for 2 minutes. Add the potatoes and stir fry for 2 minutes.
Mix the salt, turmeric & red chilly in water and add the the wok. Stir to enure it is mixed well
Cover cooked on low heat for 10 - 12 minutes (till the potatoes are done). Stir occasionally. Cook without the lid till most of the liquid is dry. Add the mustard oil and mix well just before you take it off the heat.
Ingredients
Potato - 2 large one (about 300 gms), Chopped into small cubes
Kalonji (Nigella seeds) - 1/2 teaspoon
Onion - 1 medium one diced fine
Green chillies - 2/3 sliced
Haldi (Tumeric powder) - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt - as per taste
Vegetable oil/ Ghee (clarified butter) - 1 tablespoon
Mustard oil - 1 teaspoon
Water - 1 cup (approx 100ml)
Method
Heat the oil/ ghee in a wok (karahi), reduce the heat and add the kalonji, green chilly and onion. Stir fry for 2 minutes. Add the potatoes and stir fry for 2 minutes.
Mix the salt, turmeric & red chilly in water and add the the wok. Stir to enure it is mixed well
Cover cooked on low heat for 10 - 12 minutes (till the potatoes are done). Stir occasionally. Cook without the lid till most of the liquid is dry. Add the mustard oil and mix well just before you take it off the heat.
Shahi Paneer - my version
Ingredients
Cottage cheese (paneer): 250 gms (cut into small cubes)
Tomatoes: 2 large ones pureed
Kasuri Methi: 1 tablespoon
Green chillies: 2 slit into half
Oil: 1 tablespoon
Water: 1/2 cup or 6 tablespoons
Salt: As per taste
Red chilly powder: 1/2 teaspoon
Cummin (Jeera): 1 teaspoon - coarsely ground
Coriander leaves to garnish
Fresh cream to garnish - optional
Method
Heat oil in a wok (karahi) add the tomato puree and stir fry on a high flame till it leave the oil. Add the salt, red chilly powder, half of the kasuri methi and the cumin powder. Add about the water and mix well. Add the paneer and cook covered for 3 minutes on a low flame. Sprinkle the balance kasuri methi and then cook without the lid for 2 minutes. Garnish with cream and coriander before serving.
Optional: You can add 1 - 2 tablespoons of fresh cream and mix it well after removing from the heat.
Cottage cheese (paneer): 250 gms (cut into small cubes)
Tomatoes: 2 large ones pureed
Kasuri Methi: 1 tablespoon
Green chillies: 2 slit into half
Oil: 1 tablespoon
Water: 1/2 cup or 6 tablespoons
Salt: As per taste
Red chilly powder: 1/2 teaspoon
Cummin (Jeera): 1 teaspoon - coarsely ground
Coriander leaves to garnish
Fresh cream to garnish - optional
Method
Heat oil in a wok (karahi) add the tomato puree and stir fry on a high flame till it leave the oil. Add the salt, red chilly powder, half of the kasuri methi and the cumin powder. Add about the water and mix well. Add the paneer and cook covered for 3 minutes on a low flame. Sprinkle the balance kasuri methi and then cook without the lid for 2 minutes. Garnish with cream and coriander before serving.
Optional: You can add 1 - 2 tablespoons of fresh cream and mix it well after removing from the heat.
Another version of Steamed Prawns
Ingredients
Prawns: 500 gms (20 medium sized). Cleaned and deveined. You can keep the tail on if you like.
Grated coconut: 4 table spoons
Tender coconut water: 100ml
Coriander leaves: 4 tablespoon
Green chillies: 8
Mustard oil: 1 - 1/2
Salt to taste
Coriander leaves to garnish
Method
Grind the coriander leaves, 2 green chillies and coconut in to a paste with a little salt. Put this in a bowl add the coconut water and mustard oil. Add the prawns and mix well to ensure each prawn is coated nicely in the marinade. Set aside for thirty minutes.
Put the entire mixture (add the balance of the sliced green chilies on top with) in steel container with a tight lid and set it in a pressure cooker for 4 - 5 whistles. Cover the container with aluminium foil before you put the lid on ... this ensures the flavour is not diluted.
If you do not have a pressure cooker. You can steam it in a regular steamer for 30 minutes.
Prawns: 500 gms (20 medium sized). Cleaned and deveined. You can keep the tail on if you like.
Grated coconut: 4 table spoons
Tender coconut water: 100ml
Coriander leaves: 4 tablespoon
Green chillies: 8
Mustard oil: 1 - 1/2
Salt to taste
Coriander leaves to garnish
Method
Grind the coriander leaves, 2 green chillies and coconut in to a paste with a little salt. Put this in a bowl add the coconut water and mustard oil. Add the prawns and mix well to ensure each prawn is coated nicely in the marinade. Set aside for thirty minutes.
Put the entire mixture (add the balance of the sliced green chilies on top with) in steel container with a tight lid and set it in a pressure cooker for 4 - 5 whistles. Cover the container with aluminium foil before you put the lid on ... this ensures the flavour is not diluted.
If you do not have a pressure cooker. You can steam it in a regular steamer for 30 minutes.
Bhapa Chingri (steamed prawns... the bengali way)
Ingredients
Prawns: 500 gms (20 medium sized). Cleaned and deveined. You can keep the tail on if you like.
Grated coconut: 4 table spoons
Mustard seeds: 1 teaspoon
Green chillies: 8
Mustard oil: 1 - 1/2
Salt to taste
Coriander leaves to garnish
Method
Grind the mustard seeds, 2 green chillies and coconut in to a paste with a little salt. Put this in a bowl add the mustard oil and mix well. Add the prawns and mix well to ensure each prawn is coated nicely in the marinade. Set aside for thirty minutes.
Option 1
Put the entire mixture (add the balance of the sliced gren chilies on top with) in steel container with a tight lid and set it in a pressure cooker for 4 - 5 whistles. Cover the container with aluminium foil before you put the lid on ... this ensures the flavour is not diluted.
If you do not have a pressure cooker, you can steam it in a regular steamer for 30 minutes.
Option 2
Wrap 4 -5 prawns and a slice of green chilly each in banana leaf parcels. Place in a steamer and steam for 30 minutes.
Prawns: 500 gms (20 medium sized). Cleaned and deveined. You can keep the tail on if you like.
Grated coconut: 4 table spoons
Mustard seeds: 1 teaspoon
Green chillies: 8
Mustard oil: 1 - 1/2
Salt to taste
Coriander leaves to garnish
Method
Grind the mustard seeds, 2 green chillies and coconut in to a paste with a little salt. Put this in a bowl add the mustard oil and mix well. Add the prawns and mix well to ensure each prawn is coated nicely in the marinade. Set aside for thirty minutes.
Option 1
Put the entire mixture (add the balance of the sliced gren chilies on top with) in steel container with a tight lid and set it in a pressure cooker for 4 - 5 whistles. Cover the container with aluminium foil before you put the lid on ... this ensures the flavour is not diluted.
If you do not have a pressure cooker, you can steam it in a regular steamer for 30 minutes.
Option 2
Wrap 4 -5 prawns and a slice of green chilly each in banana leaf parcels. Place in a steamer and steam for 30 minutes.
Liver Fry/ Metey Chorchori
Ingredients
Mutton liver - 500 gms (cut into small cubes)
Onion - 2 medium sized chopped fine
Tomato - 1 large chopped fine
Green chilies - 1-2 chopped fine
Ginger - 1 teaspoon chopped fine
Garlic - 2 teaspoons chopped fine
Coriander leaves - chopped fine
Coriander powder - 1 teaspoon
Cummin powder - 1 teaspoon
Garam masala - 1/2 teaspoon (optional)
Red chilly powder - 1/2 teaspoon
Lime/ lemon juice - 2 tablespoons
Salt - as per taste
Oil - 2 tablespoons
Method
Wash and drain the liver.
Mix all the other ingredients except for the salt in a bowl. Add the liver, mix well and let it marinate for 30 minutes.
Heat oil in a wok. Add the entire liver and marinade mixture and stir fry on a high flame for 2 minutes - till the liver changes colour. Add the salt and cook covered for about 5 minutes. Remove lid and dry out the water ( the liver should be cooked by now).
To check if it is cooked pierce the liver with a knife if it goes through easily and no blood comes out, Once the liver is cooked. Remove from heat and add the lemon juice and garnish with a little chopped coriander.
Mutton liver - 500 gms (cut into small cubes)
Onion - 2 medium sized chopped fine
Tomato - 1 large chopped fine
Green chilies - 1-2 chopped fine
Ginger - 1 teaspoon chopped fine
Garlic - 2 teaspoons chopped fine
Coriander leaves - chopped fine
Coriander powder - 1 teaspoon
Cummin powder - 1 teaspoon
Garam masala - 1/2 teaspoon (optional)
Red chilly powder - 1/2 teaspoon
Lime/ lemon juice - 2 tablespoons
Salt - as per taste
Oil - 2 tablespoons
Method
Wash and drain the liver.
Mix all the other ingredients except for the salt in a bowl. Add the liver, mix well and let it marinate for 30 minutes.
Heat oil in a wok. Add the entire liver and marinade mixture and stir fry on a high flame for 2 minutes - till the liver changes colour. Add the salt and cook covered for about 5 minutes. Remove lid and dry out the water ( the liver should be cooked by now).
To check if it is cooked pierce the liver with a knife if it goes through easily and no blood comes out, Once the liver is cooked. Remove from heat and add the lemon juice and garnish with a little chopped coriander.
Baingan ka Bharta
This one came from a dear friend 'Deepu'. I have never gone wrong with this recipe.
Ingredients
Aubergine (baingan): 1 large one
Onions: 1 cup chopped fine (2 medium sized ones)
Tomato:1 cup chopped fine
Green chilies: 2 chilies chopped fine (optional)
Peas: ½ cup fresh/ frozen - boiled or frozen
Oil: 1 – 2 tablespoons
Red chilly powder: ½ teaspoon
Coriander leaves: Chopped fine 1 tablespoon
Salt to taste.
Method
Smear a little oil on the aubergine and roast it on a direct flame till it is well done. Leave it to cool and then remove the skin and mash into a pulp. You may want to remove the seeds as that sometimes causes allergies.
Heat oil in a wok add the chopped onions and chilies till the onions for 2 minutes. Add the tomatoes and fry till the oil leaves the side. Add the salt and chilly powder and the boiled peas and stir fry for a minute. Add the aubergine and mix well. Cook covered for 5 minutes. Stir occasionally to ensure it does not burn.Remove lid and stir fry for a 1-2 minutes to dry out any water. Garnish with chopped coriander leaves.
This goes well with rotis/ parathas.
Palak Paneer
Ingredients
Spinach: 1 large bunch
Cottage cheese (Paneer): 250 gms cut in to cubes
Onion: 1 small one diced fine
Garlic: 2 - 3 cloves chopped fine
Whole Dry red Chillies: 2 - 3
Cummin (Zeera): 1/2 teaspoon
Asafoedtida (Hing): 1 pinch
Oil or ghee: 1 tablespoon (ghee tasted better!)
Salt to taste.
Method
Wash and clean the spinach either steam it or blanch in hot water with a little salt. Let it cool and then puree the spinach in a blender.
Heat oil in a wok (karahai) and then add the cumin, dry red chilies and the asafetida and salt. (you can add red chilly powder or chopped green chilies if you want to make it spicy).Add the onions and garlic and saute till the onion is light brown.
Add the pureed spinach and cook for 4 -5 minutes on slow flame. Add the cottage cheese and cook covered for 2 minutes.
Spinach: 1 large bunch
Cottage cheese (Paneer): 250 gms cut in to cubes
Onion: 1 small one diced fine
Garlic: 2 - 3 cloves chopped fine
Whole Dry red Chillies: 2 - 3
Cummin (Zeera): 1/2 teaspoon
Asafoedtida (Hing): 1 pinch
Oil or ghee: 1 tablespoon (ghee tasted better!)
Salt to taste.
Method
Wash and clean the spinach either steam it or blanch in hot water with a little salt. Let it cool and then puree the spinach in a blender.
Heat oil in a wok (karahai) and then add the cumin, dry red chilies and the asafetida and salt. (you can add red chilly powder or chopped green chilies if you want to make it spicy).Add the onions and garlic and saute till the onion is light brown.
Add the pureed spinach and cook for 4 -5 minutes on slow flame. Add the cottage cheese and cook covered for 2 minutes.
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