Hummus – Recipe

Preparation time: 15 minutes

Serve: 5 to 6

Ingredients

Soaked Chickpeas (Kabuli Chana) - 250 gm

Lemon Juice: 2-3 tbsp

Tahini 02tbsp

Crushed garlic- 02 cloves

Salt to taste

Olive oil 3 tbsp

Preparation:

-Combine all ingredients in blender.  Add ¼ cup of water.

-Blend for 3-5 minutes on low until thoroughly mixed and smooth.

-Place in serving bowl and create a shallow well in the center of the hummus

-Add a small amount (1-2 tbsps) of olive oil in the well.

Serve immediately with fresh pita bread, lavash or falafel.  Cover and refrigerate.

 pic courtesy:http://www.culicurious.com/wp-content/uploads/2013/04/Southwestern-Hummus-Recipe-2.jpg

Kalimirch Chicken –Recipe

(In creamy sauce flavored black pepper, it is a delicious chicken recipe)

Ingredients:

Chicken breast- ½ Kg

Ginger (Paste)-2 tbsp

Garlic paste – 2 tbsp

Pepper corns (Crushed -3tsp

Coriander leaves (finely chopped) -1/4 cup

Fresh cream -200 ml

Oil-1 cup

Lemon Juice -2tsp

Salt to taste

Preparation:

-Cut the chicken breast into 1” cubes. Marinate the pieces with the lemon juice, pepper corns, ginger paste and garlic paste for 30 minutes. 

-Baste with oil and grill for 3-4 minute.  Turn and baste again and grill for 2 minutes. 

-Collect the dripping juices in a try placed underneath.  Put the chicken in a pan with the collected juices and the cream and cook with the cream for 3-4 minutes.

-Garnish with chopped coriander and serve hot.

piccourtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY_wEsviR21-98rOW-zMD8eyTIA4OPppg_O_I2DqyElWrvfO4soTEHWJks6l4UKcXA8rxK8qVTFAhQKvKi9XnG7fwcGx1mP8gVtI7xik-mi9m94p9Z0kePkB2fvRHcs0QQ_Pqu76SfNQ/s1600/CIMG8230.JPG

Prawn Malai Curry – Recipe

(This delicious recipe is Bengali delicacy)

Ingredients:

Prawn: 1Kg

Oil-150 gm

Medium size Onion: 4

Cinnamon stick: 02

Cloves: 04

Cardamom: 06

Cumin (Whole):1/2 tbsp

Ginger Paste: 2tbsp

Cumin paste: 02 tbsp

Cumin powder: 2 tbsp

Kashmiri Chili Powder::1tbsp

Turmeric Powder: ½ tsp

Sugar 1tsp

Garam Masala: 1tsp

Coconut Milk: 02 cups

Ghee 2tsp

Coriander leaves (for garnishing) 50gms

Basmati Rice: 500 gm

Gondhoraaj Lebu: 1 with leaves

Salt to taste

RECIPE:

For Chingrir Malaikari

-Wash the prawns with warm salted water and marinate with ¼ tsp of turmeric powder and ¼ tsp of salt along with a pinch of onion, ginger and cumin flakes.

-Prepare a paste of onion and ginger in a mixer.

-Head Ghee in a Kadhai or pan and fry the prawns till they turn golden brown.  Keep them aside in a bowl.

-Add cinnamon, cardamom, cloves and bay leaves to the oil.  Add the paste of onion and ginger and fry it on medium flame for 4-5 minutes

-Add turmeric powder, Kashmiri chili powder, salt and garam Masala. Add coconut milk and ½ of water and bring it to boil.  Add sliced green chilies and add them to the gravy along with the fried prawns.

-Allow to cook for 5-6minutes.

-Garnish with coriander leaves and add some coconut flakes.  The dish is ready to serve.

For Gondhoraaj Rice:

-Soak the Basmati Rice for half an hour in water and keep aside.  Put water in a pan as per requirement and bring it to boil.

-Adda pinch of salt, one spoon Gondhoraaj juice, one small piece of Gondhoraaj skin, two Gondhoraaj leaves and one spoon of ghee to the boiling water and add the soaked rice.  Serve the rice with Malaikari.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfeTDZbA68sWnVL389nN9r8rdm54mM_ozY9bD5qx42jZLT5rSZIbFU6VVASVgZW1pbaqaG9CjoBdNQoil7BX-TErQTOCLkLk57jldJMfeF_UUaW2e9x5lKqklWR5iIrzZJvUDAbayVmQ/s400/chingri-malai-curry.jpg

Konkani Egg curry: Recipe

(This egg delicacy is something different)

Ingredients:

Eggs-04

Finely chopped Onion-1/2 Cup

Blenched and skin removed medium sized Tomatoes -3-4

Chopped Ginger-1tsp

Chopped Garic-1tsp

Red Chili powder-1tsp

Curry leaves-4-5

Mustard seeds-1tsp

Coriander leaves -4-5

Oil -1 tbsp

Salt to taste

Garam Masala-1tsp

Coriander seeds -1tsp

Cumin seeds-1tsp

Poppy seeds-1tsp

Cloves -3-4

Cinnamon -1stick

Recipe:

-Heat the oil and add mustard seeds. When they start popping, add curry leaves. 

-Add ginger, Garlic, onions.  Add half of the spice powder, salt Chili powder.

-Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste.

-Add half cup of water and cook for a minute.

- Break the eggs and add it to the curry.

-Add the remaining spice powder, close the lid and let it be. 

-Add chopped coriander leaves and serve hot with chapatti.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqALqPo4DPSldRokRhj4Yy1uODGiK67nI2eY0HNioB7CeUp8flMFvQOpSUshYX3DevZZl2OdwGqxXHpy9dlvGX4iK5wHp3GeT3MA1fWwxwXhQtiogvOeeNA3inxZzjuHDwbETYGTyDlS6b/s200/Anda+Malpua+006.jpg

Aloo Tikki- Recipe

(It’s easy to prepare delicious bite)

Ingredients:

Patatoes-1/2 kg

Bread crumbs

Green chilies (chopped)-4-5

Coriander leaves (chopped)

Cumin powder -1tsp

Salt to taste

Oil to fry

Recipe:

-Boil potatoes, peel and mash them.

-Mix with bread crumbs, green chilies, coriander leaves, Cumin powder and salt.

-Make a few balls from this mixture and flatten between palms.

-Shallow fry on hot oil on a griddle.

-Serve if Pudina and Coriander chutney or tomato sauce

pic courtesy:http://i.ytimg.com/vi/juZLfSDIy7M/maxresdefault.jpg

Jeera Kaju Rice – Recipe

(Jeera rice is in itself a mouth-water dish but adding Cashew (Kaju) to it entirely changes its flavour.  Please try)

Ingredients:

Rice (Basmati) -2 cups

Ginger-Garlic paste-1tbsp

Tamarind (Imli) paste -1tbsp

Onion-1

Black salt (to taste)

Ghee/Butter or cooking oil, as per choice

Cashew nuts-100 gm

Cloves-2

Cardamom pods-2

Jeera-2Tbsp

Cashew nut paste-5tbsp

Preparation:

-Clean the rice soak in water. Wait for 20 minutes’

-Meanwhile heat oil/butter ghee in a different pan. Add Jeera to it and keep the gas on low flame.

-Add sliced onion and add tamarind, ginger and garlic paste, Keep frying for some time. Then add cashew paste.

-After it is done, add dry cloves and cardamom pods.  Fry it for a minute.  Also add salt in a quantity that it’s sufficient for the rice as well.

-Add water and mix it well.  Bring it to boil and then close the lid of the pan and wait for the water to dry.

-While the rice is being cooked take butter in a small pan and heat it.  Soon add cashew nuts to it and fry it.  Wait till it turns light golden.

-Take out the fully done rice in a bowl and garnish it with fried cashew nuts.

 pic courtesy:http://cdn2.foodviva.com/static-content/food-images/rice-recipes/jeera-rice-recipe/jeera-rice-recipe.jpg

Lemon Fish steamed - Recipe

(It is easy to cook, delicious starter)

Ingredients

-Finely chopped big onion-1

-Finely chopped ginger-2 tbsp

-Finely chopped garlic-1tbsp

-Cumin powder-2tbsp

-Cinnamon-1stick

-Chopped de-seeded green chilies,

-Chopped coriander,

-Lemon juice-2 cup

-Fish (of choice) – 4-5 pieces

-Salt to taste

Preparation:

-Clean fish, squeeze the lemon juice over it, sprinkle salt and marinate for one hour.

-Pour one tbsp of olive oil in a non-stick pan. After the oil is hot, add the chopped onion and chilies, fry them well.

-Add ginger and garlic pieces

-Put the fish, cover and let it cook in the steam.

-After 10 minutes, add cumin powder

-Saute them and cove the lid of the pan

-After some time fish will release some water, cook the fish in that.

-Once the fish looks half cooked, add half cup water with salt.

-Grate very little amount of the lemon skin and add to the gravy with the stick of cinnamon. Do not add to much lemon skin, will make the gravy sour.  Close the lid of the pan and let the fish cook properly.

-After 10 minutes, add chopped coriander, let the gravy come to boil and turn off the flame.

-Serve hot with rice or chapattis.

 pic courtesy:http://munchministry.com/wp-content/uploads/2014/06/Steamed-Fish-in-Lemon-Fish-Sauce.jpg