Crab Curry- Recipe

(It’s really mouth-watering)

Ingredients:

3-4 -Raw crabs

4-Potatoes

2-Onions (finely chopped)

2tbsp-turmeric paste

2tbsp-chili paste

1 tbsp- ginger paste

1 tbsp-garlic paste

Bay leaves,

½ tbsp Garam masala,

Oil

2tbsp- ghee

Salt to taste

Preparation:

Clean the Crabs well and remove the hard shell.  Mix turmeric, salt and fry, before keeping aside.

In the same pan, fry the potatoes and keep aside.

In pan heat ghee, add bay leaves and garam masala.  Stir and fry for a few seconds, add onions and stir.

Add all the pastes, salt and cook until the colour changes.  Mix a little water fry and add two cups of water.  Cover on simmer until potatoes get cooked. Garnish with chopped coriander leaves and serve hot.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGoDUOFbgR5PstOQT0_RNCMPJbE7-Z_yJ53P8S7EFvPJSl17hYS7S68WKDxxuzvAKxYZjzrhnFtvoRTvfDW6iNNxUiNv3y6jr0IH6zQFkU5BhE1SRd4Ronym6ZgWhA8d3AbDtjqrVxnU-/s1600/crab+Panang+by+Elra%2527s+Cooking.jpg

Chicken masala (no butter)

(It’s favorite chicken without butter and added calories)

Ingredients:

Boneless chicken-250 gm

Rapeseed oil-02tbsp

Medium red onion-1

Large tomtoes-3

Cashew nuts-1/2 cup

 

Also taste Kalimirch Chicken

Also taste Chicken Kadhai

Tomato puree-100 gm

Dried fenugreek leaves -1tbsp

Low fat cream-100ml

Garam Masala-1tsp

Red chili powder-1tsp

Garlic paste-1tbsp

Thick low fat yoghurt-2tbsp

Salt to taste

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Recipe: Marinate the Chicken with the ginger garlic paste and the Yoghurt for 20 minutes

-Soak the cashew in warm water for 15 minutes

-Chop the onions and tomatoes

-Heat 1tbsp oil in a pan.  Sear the chicken pieces in the hot oil for 1 minute on each side to a golden colour.  Remove chicken pieces.  

Also taste Mustard yogurt Chicken 

-In the same pan, add 1tbsp oil and the chopped onions.

-Saute till a transparent pink.  Add the tomatoes, red chili powder, garam masala powder and cook on medium flame till the tomatoes are tender (approx. 4-5 minutes). 

-Remove from flame and run in a blender with the soaked cashews to make a smooth paste. 

-Return to the pan and add the tomato puree.  Bring to a boil and add the chicken pieces. Simmer for 4-5 minutes till the chicken is cooked.  Add the low fat cream and simmer for 2 minutes. 

-Broil the fenugreek leaves on a pan.  Crush the fenugreek leaves over the curry and remove from fire.

-Serve hot.

pic courtesy:http://eatingininstead.com/wp-content/uploads/2012/06/img_1431.jpg 

Pomegranate-Cherry Punch – Drinks recipe

(This lovely pink-red punch is very delicious and easy to make)
Ingredients:

Frozen Cherries -1 cup

Yogurt -1/2 cup

Honey- 1 tbsp

Lemon juice-1 tsp

A pinch of cinnamon

A pinch of salt

Ice crushed – 2 cups

Recipe: Blend all the ingredients together in a blender and serve chilled.

 pic courtesy:http://api.ning.com/files/zogvUtrhf2v4Ly5ozbuDtcI8D-oUInTiBong8ern7HgLVJPz9Ae2dms9MQCH3uQjhJeQSs6pWsRBRJMf293HS60fMp9URlaD/sangria_5.jpg

Milk fish curry: Recipe.

(Fish lovers must try this recipe)

Ingredients

¼ tbsp kalonji/Nigella seeds

3 to 4 green chilies

1/2 tsp Turmeric powder

Salt to taste

Mustard oil

1 cup milk

Chopped coriander eaves

Rohu/Tilapia Fillet/Hilsa – of your choice

Preparation:

-Clean the fish fillets.  Rub the fillets with turmeric and salt and keep aside

-Pour mustard oil in a Kadhai and fry the fish fillets on both sides, till they turn brown.

-Heat 3 tbsp of mustard oil and temper it with ¼ tbsp Kalonji/Nigella seeds.

-Gash the green chilles and add them to the oil

-In another container mix the milk with ¼ tbsp of turmeric and mix it well till the colour turns golden yellow.

-Add the milk to the pan and let it simmer till it comes to boil.  Be careful, as the foam might spill.

-Add one cup water and salt to taste

-Let the gravy simmer on medium flame for a while.

-Garnish it with fresh chopped coriander leaves.

-Let the gravy soak up its flavour.  Put a few drops of mustard oil to jazz up if you wish to.

-Serve with rice.

pic courtesy:http://cdn.awesomecuisine.com/content_images/1/Fish_Curry_with_Coconut_Milk.jpg 

Nargisi Kofta- Recipe

(Hard boiled eggs with mince coating in a curry sauce it’s really delicious)

Preparation time: 30 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

Keema (mince): 250gm

Eggs: 4

Ginger: 15gm

Garlic: 15 gm

Roaster gram flour: 60 gm

Red chili powder: 1 tsp

Poppy seeds: 5 gm

Salt to taste

Curd: 250 gm

Ghee: 2 tbsp

Black Cardm0m: 4

Cloves: 3

Black pepper powder: ½ tsp

Cumin seeds: ½ tbsp

Kewra Jal: 2 tsp

Medium onions: 2

Cashew paste: 1tsp

Oil for deep fry

Preparation:

Hard boil the eggs. Remove the shell and keep aside.  Grind the Ginger and garlic to a smooth paste.  Roast cumin, poppy seeds, clovers, cardamoms lightly.  Slice one onion fine and fry to a golden brown.  Grind to a smooth paste with the curd.  Grind the remaining onions and masalas separately.

Mix half of the ginger garlic paste and half the ground masalas to the mince meat.  Mix in the gram flour, salt, pepper and mix well.  Divide the mince mix into 4 equal parts.  Please one age in one portion of the Keema and shape to cover the egg completely. Deep fry the Koftas and set aside.

Heat the Ghee; add the onion paste, ginger garlic paste, red chili powder, remaining ground masalas and salt.  Fry till oil separate from the masala.  Add the curd, cashew paste and sauté again over low flame till well cooked and the ghee separates from the masala.  Add the Kewra Jal and remove.  Remove in a shallow dish.  Have the Koftas lengthwise and place on a bed of masala and serve hot.

 pic courtesy:http://sarwatsfamilykitchen.files.wordpress.com/2012/06/nargisi-kofta.jpg

Enjoy Hilsa delight ,says Paoli - Recipe

There is a saying in Bengali, “Je randhe, se chul o bandhe,” i.e. who cooks, can do other things with equal ease.  This saying exactly fits to Paoli, who is not only a good cook but also a talented actress.

“Cooking is an art that you keep an experimenting and innovating.  It’s my greatest stress-buster.  I love to spend hours in the kitchen cooking delicious dishes for my family and friends. Nothing gives me more happiness than seeing that twinkle in their eyes after they have tasted the dishes, Paoli said, adding that it’s a family tradition to have a simple lunch on Nabami. 

 “The whole family meets up at my membabari on Nabami for lunch.  And since it’s a get-together, the stress is on adda, not food.  Hence, the menu is simple and easy-to-cook- Ilish macher jhol with rice, vegetables and raita. The Jhol is my great grandmother’s recipe and takes just 15 minutes to make.  It has remained the same for good knows how many years! After didun and ma, the onus of cooking is on me now.  After lunch, we have a long adda and set out in the evening to hop pandals.  This usually lasts the whole night.  Early on Dashami morning, we visit Dakshineshwar.”

Ingredients:

Hilsa (Ilish): 4-6 pieces

Mustard Oil: 4 tbsp

Nigella (Kalo jeera):1/2 tsp

Green chili: 3

Turmeric Powder:  1.5 tsp

Salt to taste

Equal portions of raw banana (Kancha Kola), Pumpkin, brinjal and cut drum sticks.

Preparation:

Wash the fish well, put in a bowl and marinate with 1 tsp turmeric powder and sale.  Slice the Kancha Kola, pumpkin, brinjals; drum stick, and other veggies (optional) into approximately 2-inch-long pieces.  Heat the oil, sauté the fish and keep aside.  Put the cut veggies into a pan and toss for minutes, add the Kalo jeera and fry.   Mix turmeric powder in two tablespoons of water and keep ready.  As the jeera seeds start popping, pour in the turmeric paste and add the chilies (slit them if you like to curry to be hot), and pour in one-and-a-half, gently add the fried Hilsa and cook for two more minutes.  Serve with rice.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTfvcW60sJkKuRgSyMxlIioDKfa7wJ0Q-GCZiSvwClHzDSyqKDqmnxRWAPl55ZvRQBihZ_JrE8fRePEGKmrV94_Ob902ev39asU0htaC-BBGTFGYaZT6dgPPz6miqw4sR05XTkJMSv8eV/s1600/017+(3).JPG

Recipe: Mutton Stew

(There is nothing like home made mutton stew when you are in a mood for something nourishing and hot.   It is simple and easy to prepare)

Ingredients:

1 Kg – Fresh mutton

4 Chopped onions

1 tbsp finely chopped garlic

-2 Bari Ilaichi

-2 Cinnamon stick

8-10 Peppercorns

2-3 Bay leaves

2 tbsp- Ghee

Salt to taste

How to prepare:

Wash the mutton properly and put it in a Pressure Cooker, with all the ingredients except ghee.

Add one and a half glass of water, put the lid and pressure cook on slow flame for 12 minutes.  Put off the Gas and open the Cooker when it cools down.  Check if the mutton is done and the onions have turned in thick paste, clinging to the mutton with gay abundance. If extra water released by the mutton, let it evaporate on slow flame.  Add pure ghee just before serving and enjoy the exotic aroma and amazing taste.

pic courtesy:http://www.espicycooking.com/files/image/Mutton-stew(1).jpg