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Monday, 29 August 2016

Oats & Gulcand Kheer / Pudding / Payasam


          Give a twist to your usual kheer by trying it out with oats and flavour it with some gulcand (rose petals jam). It will not only give a fragrant rose flavour, but it also tastes delicious when had as it is, as an after meal dessert or with poori or parathas. Please check for a step by step method with pictures to prepare it.







  • 3 cups milk
  • 3 tbsp. oats
  • 1 tbsp. gulcand
  • 3 tbsp. sugar or to taste
  • 1/4 tsp. cardamom powder
  • 1 tsp. rose water
  • 1 tbsp. mixed nuts
  • pinch of saffron strands
  • rose petals to garnish






          Dry roast the oats for a minute or till you get a nice aroma coming through. Keep it aside. Bring the milk to a boil and add sugar, gulcand, cardamom powder and the oats.

          Keep simmering on a medium flame till it is reduced and becomes fairly thick. Add the rose water and keep aside to cool down. Then refrigerate till serving time. 

          Garnish with chopped mixed nuts, rose petals and saffron. Serve this chilled kheer in individual bowls / short glasses as an after meal dessert or whenever you feel like. It also tastes delicious with poori or paratha.






                                Dry roast the oats.




                                 Bring the milk to a boil.



                               Add sugar.




                               Add gulcand.




                                Add the fried oats.




                     Add the cardamom powder. Simmer till it is fairly thick. Add rose water
                      and chill.




                  Garnish with chopped mixed nuts, rose petals and saffron. Serve this chilled 
                  kheer in individual bowls / short glasses as an after meal dessert or whenever
                  you feel like. It also tastes delicious with poori or paratha.










Bhetki Maach'er Dum (Bhetki Dum Fish - Bengali Style)


          This is an ideal fish curry where I have used Bhetki fish, but you can experiment with any of your favourite fish. It is a very simple and an easy preparation as it is cooked in a dum style. Relish this delicacy with just plain steamed rice. Please check below a step by step method with pictures to prepare it.





  • 2-3 Bhetki fish pieces
  • 1 tsp. ginger-garlic paste
  • 1 onion, sliced
  • 2-3 tbsp. mustard oil
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 1/2 tsp. red chili powder
  • 1 tsp. lime juice
  • 1/2 cup yoghurt
  • 1 tbsp. cashew powder / paste
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. raw mustard oil
  • 2-3 green chilies, slit
  • 1 tsp. coriander leaves, chopped





          Marinate the fish with lime juice, a pinch of salt, turmeric powder, red chili powder and ginger-garlic paste for 10 minutes. 

          Heat 1 tbsp. oil and fry the onion till brown. Drain and keep aside. Heat remaining oil and fry the marinated fish till light golden. Drain and keep aside.

          In a bowl, mix together fried onion, yoghurt, cashew powder and all the dry spices along with 3/4 cup water.

          Now place the fried fish in the kadai in which the fish was fried. Pour over the yoghurt mix over it along with the green chilies and raw mustard oil.

          Cover and cook for 6-8 minutes or till you find the oil floating on the top. Garnish with coriander leaves and serve with plain steamed rice. 





                      Marinate the fish with lime juice, a pinch of salt, turmeric powder, red 
                      chili powder and ginger-garlic paste for 10 minutes. 




                    Heat oil and fry the marinated fish till light golden. Drain & keep aside.





                           Heat 1 tbsp. oil and fry the onion till brown. Drain & keep aside. 





                       In a bowl, mix together fried onion, yoghurt, cashew powder and all the
                       dry spices along with 3/4 cup water.








                           Now place the fried fish in the kadai in which the fish was fried. 



                        Pour over the yoghurt mix over it along with the green chilies and raw
                        mustard oil.


                         Cover and cook for 6-8 minutes or till you find the oil floating on the
                         top. 







                             Garnish with coriander leaves and serve with plain steamed rice. 




Note-
1. If you prefer more gravy, then increase the quantity of water.











Friday, 26 August 2016

Hyderabadi Murgh Ka Salan


          This is a very popular and a delicious chicken curry - a true Hyderabadi style. It has a very rich and a creamy texture, coming from the use of coconut, peanuts, sesame seeds and yoghurt. Relish it with another Hyderabadi rice preparation - the Bagara Rice. It also goes well with pulao, plain steamed rice, naan or tandoori roti. So check for a step by step method with pictures to prepare this delicacy.








  • 600 gms chicken, curry cut
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. sesame seeds
  • 2 tbsp. peanuts
  • 3 tbsp. oil
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. turmeric powder
  • 1-2 tbsp. red chili powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • salt to taste
  • 1 cup yoghurt
  • 1-2 fresh chilies, slit
  • handful of mint & coriander leaves, chopped






          Dry roast the coconut, sesame seeds and peanuts for a minute or till it gives out a nice aroma. Keep aside to cool down and then grind into a fine powder. Mix with the yoghurt and keep aside.

          In a bowl, combine the ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water and keep aside. Heat oil in a pan and saute the onions till light brown.

          Now add the spice paste and fry on a medium flame till the oil separates. Then add the yoghurt mix and continue to fry, covered till the oil separates again.

          Add the chicken and combine well. Add 2 1/2 cups water and salt. Bring it to a boil and add the mint-coriander leave and chilies. 

          Cover and cook for 15-20 minutes or till the oil floats on the top. Serve with plain steamed rice, pulao, plain Biryani / Bagara rice, naan or tandoori roti.





                 Dry roast the coconut, sesame seeds and peanuts for a minute or till it gives out
                 a nice aroma. Keep aside to cool down. 




Grind into a fine powder. Mix with the yoghurt and keep aside.



                In a bowl, mix all the dry spices (except salt) with 1/4 cup water & keep aside. 




Heat oil in a pan and saute the onions till light brown.




                     Now add the spice paste & fry on a medium flame till the oil separate




                               Then add the yoghurt mix and continue to fry, 



covered till the oil separates again.



The oil has separated now.



Add the chicken and combine well. 






                               Add 2 1/2 cups water and salt. 





                               Bring it to a boil and add the mint-coriander leave and chilies. 



                 Cover and cook for 15-20 minutes or till the oil floats on the top. Serve with
                 plain steamed rice, pulao, plain Biryani, naan or tandoori roti.














Thursday, 25 August 2016

Grilled Arbi (Colocassia) Bites


          
          Enjoy these Grilled Arbi (Colocasia)  in the healthy way as appetizers, snacks or as a light meal along with chutney / sauce / salsa. They can also be served as a side dish with rice, chapattis or as wrap. So P please check for a step by step method with pictures to prepare it.





  • 12-15 arbi (Colocasia)
  • salt to taste
  • 1 tsp. red chili flakes
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. cumin powder
  • 1 tsp;. coriander powder
  • 1 tbsp. mustard oil
  • 1 tsp. lime juice





          Pressure cook the arbi for one whistle. When cool, peel and flatten them. Sprinkle all the above mentioned ingredients over it.

         Mix it well so as to cover the arbi pieces all over. Transfer to a baking tray and grill for 30-35 minutes by turning halfway through. 

          Serve with some salsa and a drizzle of lime juice and enjoy as an appetizer or as a light meal.






                     Pressure cook the arbi for one whistle. When cool, peel and flatten them. 




                               Sprinkle all the above mentioned ingredients over it.




                               Mix it well so as to cover the arbi pieces all over. 



                   Transfer to a baking tray & grill for 30-35 minutes by turning halfway through. 



After it is grilled.



                  Serve with some salsa and a drizzle of lime juice and enjoy as an appetizer
                  or as a light meal.











Bhetki Dum Fish


          This is my version of a Bengali Style Dum fish where I used some Bhetki pieces. You can make use of any of your choice of fish. Very easy, simple and at the same time very delicious, this preparation does not need too much of preparation. The whole process of cooking is in a dum style and it can be relished with either plain steamed rice, pulao or plain  Biryani. Do check below a step by step method with pictures to prepare it.






Marination-

  • 2-3 pieces of Betki fish
  • salt to taste
  • 1/2 tsp. pepper powder 
  • 1 tsp. ginger-garlic paste
  • 1 tsp. lime juice
  • 1 tbsp. roasted gram flour

Gravy-

  • 1/2 cup yoghurt
  • salt to taste
  • 1/2 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. fennel powder
  • 1/2 tsp. garam masala powder
  • 2-3 tbsp. cashew powder
  • 2 tbsp. fresh grated yoghurt
  • 1 tsp. ghee
  • pinch of saffron soaked in 1/2 cup water
  • 1-2 fresh green / red chilies
  • 2-3 tbsp. mustard oil





          Marinate the fish pieces with salt, pepper powder, ginger-garlic paste, roasted gram flour and lime juice for 10 minutes.

          Heat oil in a pan and shallow fry them till light golden colour on both sides. Drain and keep aside.

         In a bowl, mix together all the ingredients for the gravy and transfer to the pan in which the fish was fried.

          Place the fried fish and the chilies over it and spoon the gravy over the fish. Cover with a foil and put a lid over it. 

          Cook on a low flame for 8-10 minutes. Relish with plain steamed rice, pulao or plain Biryani.






                       Marinate the fish pieces with salt, pepper powder, ginger-garlic paste,
                      roasted gram flour and lime juice for 10 minutes.




       Heat oil in a pan and shallow fry them till light golden colour on both
 sides. Drain and keep aside.






                              In a bowl, mix together all the ingredients for the gravy.












                          and transfer to the pan in which the fish was fried. Place the fried fish
                          and the chilies over it and spoon the gravy over the fish. 






Cover with a foil and put a lid over it. 



                         Cook on a low flame for 8-10 minutes. Relish with plain steamed rice,
                         pulao or plain Biryani.











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