tag:blogger.com,1999:blog-18584729668477778162023-09-15T02:09:12.910-07:00As I cookA delectable ensemble of food - a symphony of colors, flavors and textures. Mouth-watering, finger licking, appetizing ... food.Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-1858472966847777816.post-41463583390638706042012-08-25T19:08:00.003-07:002012-08-25T19:54:51.461-07:00Potol Dolma - A delicious bengali recipe<div dir="ltr" style="text-align: left;" trbidi="on">
My ma could do magic with Potol, which we know as Parwal in Hindi and, I guess Pointed gourd if you care to know, in English. Coming back to the topic of magic, Ma made some amazing dishes with Potol ... patla potole'r jhol (simple gravvy) with nothing but kalo jeera (onion seeds) and green chillies to a spicier version of potole'r jhaal. Potol Dolma or Stuffed Potol is special, since it is slightly more elaborate, it is usually made as a special dish when guests are at home.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpbzlXM8tWqunxppUO0JTTcXCMIsUeUuAyJQAuzY6egimT7Kue6PP4KYQHq4udr7xXTkjHT2d3430Ye2O-gc7auosAj_lExjl3CR9f5hHnlBAVFmep1RR8VbzxIgz061M5vl4EPyDzWY2/s1600/Screen+Shot+2012-08-25+at+7.05.57+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpbzlXM8tWqunxppUO0JTTcXCMIsUeUuAyJQAuzY6egimT7Kue6PP4KYQHq4udr7xXTkjHT2d3430Ye2O-gc7auosAj_lExjl3CR9f5hHnlBAVFmep1RR8VbzxIgz061M5vl4EPyDzWY2/s1600/Screen+Shot+2012-08-25+at+7.05.57+PM.png" /></a></div>
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Here, I have not found good quality Potol ... but, I have a distinct memory of the vegetable and all rmagic that can be done with it. Try this and, you will keep licking your fingers... </div>
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<b><span style="color: yellow;">Ingredients</span></b></div>
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<span style="color: yellow;"><b>For the Dolma</b></span><br />
1. Whole Potol/Parwal (1 pound)</div>
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2. Stuffing - choose any paneer or cheese, boiled fish meat, cooked minced meat, coconut/onion/nuts mix (about 1/2 pound)</div>
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3. Red Chilli powder (pinch, to taste)</div>
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4. Oil for deep frying</div>
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5. Salt to taste</div>
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<span style="color: yellow;"><b>For the Curry </b></span></div>
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1. Onions (1-2)</div>
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2. Ginger (1" piece)</div>
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3. Jeera Powder (1 tsp)</div>
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4. Dhania Powder (1 tsp)</div>
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5. Turmeric Powder (1 tsp)</div>
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6. Red Chilli Powder (1/2 tsp)</div>
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7. Garam Masala (1/2 tsp)</div>
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8. Bay Leaves (1)</div>
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9. Salt to taste</div>
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10. Ghee (1 teaspoon)</div>
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11. Oil (2 tbsp)</div>
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<b><span style="color: yellow;">Make the Dolma first</span></b></div>
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As you can see in the ingredients, the stuffing for dolma can be either vegetarian mix or non-vegetarian. The common choices are minced panner, or coconut/onion/nuts mix for vegetarian stuffing, and minced meat or boiled fish for non-vegetarian. First prepare the potol by lightly scrapping the skin, and cutting thin circles off the two edges. From one of the ends, start scooping the seeds out. Use your own tool, but, dont hesitate to use a hair pin as well ... try keeping the potol intact. Now, insert the stuffing in each potol, and seal the end with some flour paste. Deep fry the potols and keep them aside to be put in the gravvy/curry. </div>
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<b><span style="color: yellow;">Preparing the Curry</span></b></div>
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Make a paste of onion and ginger. In the oil, add Bay leaf. Next mix the ginger onion paste, with turmeric and chilli powder, and add to the oil. Keep sprinkling water, so the spices are fried, but, do not stick to the pan. Next add the other spices and keep frying on low heat. Add 1/2 cup of warm water and let it simmer. After 5 minutes, once the water gets to a boil, lower the heat and add the potol dolmas. The oil will rise, as the gravvy thickens. Just before putting the heat off, add garam masal and a tea spoon of ghee for aroma. </div>
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<i>Serve with plain white rice. And, enjoy!</i></div>
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Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-37192281551169332492008-05-14T20:21:00.000-07:002008-05-14T21:00:52.206-07:00Spicy Okra - Bhindi Masala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiEDdlwOWDJWK4XtEfb-V0INvEc-gnl3Y3sbN7Ha79HjFHR8xEx8f3bqIKxlM8oVjB3D08Hx_w9JYNMOAj-_5idEpCimXY9FgsUVcqc1GMJMbDR8Vvl8UpD8y_aaujj21fddKpXbaJrQA/s1600-h/okra-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiEDdlwOWDJWK4XtEfb-V0INvEc-gnl3Y3sbN7Ha79HjFHR8xEx8f3bqIKxlM8oVjB3D08Hx_w9JYNMOAj-_5idEpCimXY9FgsUVcqc1GMJMbDR8Vvl8UpD8y_aaujj21fddKpXbaJrQA/s320/okra-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5200449267765998034" border="0" /></a>Though, a fan of simple food with minimum spices, sometimes I do enjoy rich versions of food. For example, making Okra in its simplest form does not need more than 2-3 ingredients and 5 minutes of effort. But, Okra can be made very spicy and tastes just as good. I had this Okra Masala at a restaurant in San Francisco [Naan and Curry] and liked it a lot. A little bit of digging and experimenting, got me closer to the taste there. This recipe can be made when you are entertaining people and a simple vegetable as Okra can become a fun side. Try this out!<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. Okra - [about 3/4 pounds]<br />2. Onions - 2 medium<br />3. Tomatoes - 2 medium<br />4. Grated Ginger - 1 tsp<br />5. Pounded Garlic - 1 tsp<br />6. Green Chillies - 4 to 5 [or per taste]<br />7. Turmeric Powder - 1/2 tsp<br />8. Chilly Powder - 1 tsp<br />9. Coriander Powder - 1 tsp<br />10. Garam Masala Powder - 1 tsp<br />11. Clove Pods - 3-4<br />12. Cardamom - 1"<br />13. Bay leaf - 1-2<br />14. Cumin Seeds - 1 tsp<br />15. Oil for frying and cooking<br />16. Salt - per taste<br />17. Kasoori Methi<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br />1. Wash the okra when whole and pat dry, before cutting. Cut in small horizontal rings<br />2. Let the okra dry some more, till any wisp of water is dried. Fry the okra pieces in hot oil and keep aside<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRh5RZXYos_zz2ZLhqF7rN5PFGhF5g0e-of7pAswIIojqph5zyP1lLbkfx8CNoMBZMmplmKyJHkLd5_Kc3cv5OBn1esTocsqduclkZOmI205-8ykkBWj2j1gZA8IZkRQahXxeILWoli9H4/s1600-h/Fried+Okra.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRh5RZXYos_zz2ZLhqF7rN5PFGhF5g0e-of7pAswIIojqph5zyP1lLbkfx8CNoMBZMmplmKyJHkLd5_Kc3cv5OBn1esTocsqduclkZOmI205-8ykkBWj2j1gZA8IZkRQahXxeILWoli9H4/s320/Fried+Okra.jpg" alt="" id="BLOGGER_PHOTO_ID_5200449585593577954" border="0" /></a>3. In the same oil, add the clove, cardamom, bay leaf and cumin seeds<br />4. When the cumin starts to splutter, add ginger-garlic. Stir till they just start turning yellow<br />5. Add finely cut onions to the oil and stir well, till it is golden brown<br />6. Add all the ground powder from 7 to 10 and Kasoori Methi. Mix well and stir continously, till the spices are done<br />7. Add the tomatoes (pureed) and cook for some more time.<br />8. Add green chillies and the Okra and mix well to the curry<br />9. Cover and cook for another 5 minutes<br />10. It will be done, when there is a smooth consistency with okra and curry<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0); font-style: italic;">This tastes very good with hot Chapatis. Enjoy!</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com1tag:blogger.com,1999:blog-1858472966847777816.post-6998506183201544262008-05-02T23:27:00.000-07:002008-05-02T23:44:08.043-07:00Light Fish Curry [Just Fish -2]This is in continuation of my previous post. Where as the previous fish had a thick consistency, this one is more liquid. But, both retain the flavor of fish and are made with very little spices. This also is a very typical Bengali preparation.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 51);">Ingredient</span><br />1. Fish [I used smelts] - 12-14<br />2. Vegetables [any or more of Potatoes, Parval (see the image), egg plant] - 1/2 bowl<br />3. <a href="http://www.asiafood.org/glossary_1.cfm?alpha=N&wordid=3291&startno=1&endno=25">Kalonji </a>or <a href="http://en.wikipedia.org/wiki/Panch_phoron">Paanch Phoron</a> - 1 tsp<br />4. Turmeric Powder - 1/2 tsp<br />5. Coriander Powder - 1 tsp<br />6. Cummin Powder - 1/2 tsp<br />7. Red Chilly powder (optional) - 1/2 tsp<br />8. Green Chillies (slit in half) - 6-8<br />9. Oil - 2 tbs<br />10. Salt - to taste<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 51);">Method</span><br />1. Wash and cut the vegetables in long vertical cuts<br />2. Rub fish with some turmeric and salt and lightly fry them in oil. Take them aside, when done<br />3. In a wok, pour some more oil, if required. Add the <a href="http://en.wikipedia.org/wiki/Panch_phoron">Panch phoron</a> or just <a href="http://www.asiafood.org/glossary_1.cfm?alpha=N&wordid=3291&startno=1&endno=25">Kalonji</a> in hot oil. When they start to splutter, add the green chillies.<br />4. Mix the spice powders (4, 5, and 6) with very little water and add to the oil. Stir nicely and add few drops of water, if required and to keep the spices from getting burnt.<br />5. Add the vegetables and mix with the spice. Pour 1/2 cup of water, cover and cook the vegetables.<br />6. Once, the vegetables are done add the fish, salt and mix well. Pour some more water. The level of water at this point should completely cover the fish. Add few more slit green chillies, for flavor.<br />7. Cover and cook. After 4-5 minutes, or when the water level has reduced to just about half, the curry is done.<br /><br />Garnish with coriander. Serve hot with plain steamed rice. I bet, you will not forget this simple and flavorful fish curry. <span style="font-style: italic; color: rgb(255, 255, 51);">Even after you have have exceeded your appetite, you will not feel heavy, as the fish curry is so light!</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-44023565162734186492008-05-02T23:01:00.000-07:002008-05-02T23:27:03.838-07:00Steamed Fish in Mustard Sauce [Just Fish - 1]There are some fish, specially the fresh ones that taste best with very less spices. This and the next recipe is made in such a way that the flavor of the fish is retained and not lost in several spices.<br /><br />Both the fish recipes are made in typical Bengali style and one would prefer making (and eating) it this way, when fish is what you eat daily, I mean - almost!<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 51);">Ingredients</span><br />Mustard Paste - 1 tbs<br />Fish - 4 -6 pieces<br />Green Chillies - 5-6 [or per taste]<br />Mustard Oil - 2-3 tspn [any other oil is fine]<br />Salt - to taste<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 51);">Method</span><br />1. Grind Mustard (use paste, if available) with the green chillies and little water to make a smooth paste. The quantity of green chillies will depend on how hot you can eat.<br /><br />2. In a bowl take the fish pieces, add the mustard green chillies paste, salt and the mustard oil and mix very nicely. If required, add some more oil and 1/4 cup of water. Let it rest for 15-30 minutes. [I usually am short of time, and cook instantly]<br /><br />3. If cooking in Microwave:<br />Take a deep microwave bowl filled 3/4th with water. Tightly cover the other (smaller) bowl with fish mixture in the container filled with water, cover and steam in Microwave for 10 minutes.<br />4. If cooking in Gas (oven): Place the covered bowl with fish in a steamer, filled with water. Cook for 10 to 12 minutes.<br /><br />Alternative, the fish can be cooked, with rice pot. Once done, the fish will be soft and succulent and the flavor will be so good, that you can eat the rice just with the flavor! Really :)<br /><br /><span style="font-style: italic; color: rgb(255, 255, 51);">There will not be too much gravy - put the piece of fish with mustard sauce, on a plate of rice and serve. Enjoy!!!</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-42728363538319932552008-04-17T20:56:00.000-07:002008-04-27T19:31:33.750-07:00Cantaloupe Strawberry ShakeThese days I am eating healthy or let's say, trying to eat healthy. So, today my hands were trying to reach the choco-chips ice-cream in my freezer. But, my conscious took me elsewhere and I, instead, picked strawberries and cantaloupe from my refrigerator. What then turned out was an instant concoction of flavor and color - a cool drink, that is healthy and delicious.<span style="font-weight: bold;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8m6CS7jRJfGhl5EBRlN6aqanEwnlSIhYfsnEVhbBeex8q1Epp2oFHw66dbEUaz-D_1wZ8pgTDY5XHUJl2uzvXc5h3ib-XfqXYime6XfwNGGQ65trZ7kJrvN3Af1a2__SwfmV7ealO5TFb/s1600-h/strawberry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8m6CS7jRJfGhl5EBRlN6aqanEwnlSIhYfsnEVhbBeex8q1Epp2oFHw66dbEUaz-D_1wZ8pgTDY5XHUJl2uzvXc5h3ib-XfqXYime6XfwNGGQ65trZ7kJrvN3Af1a2__SwfmV7ealO5TFb/s320/strawberry.jpg" alt="" id="BLOGGER_PHOTO_ID_5190435192595497778" border="0" /></a><span style="color: rgb(255, 255, 51); font-weight: bold;">Ingredients</span><br />Cantaloupe - 1 cup [Diced]<br />Strawberry - 1 cup [hulled]<br />Milk - 1/2 cup<br />Sugar - 3-4 tsp<br />Ice, Cream [optional]<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 51);">Method</span><br />1. Blend all the ingredients in a mixer into a fine smoothie<br />2. In a tall glass, add some ice, pour the shake and top with some cream<br />[Hulled Strawberry - with a knife make a round cut around the top of the strawberry and pull it up - the green leaves, along with the center white stem will come out. ]<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04E9ChFVhvd8RxkJC32f8Q2MBpjzbqT6bNqBdgAPN-qiXpLG0cCsPgCHSGzxHdAGy9Czqa8Pyp27K68S_kXromhaEhweqObKduo1OHwfqXrCIzeYNJVQo0MsWdplcLvL3laOpj-WAOr8J/s1600-h/04202008308.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04E9ChFVhvd8RxkJC32f8Q2MBpjzbqT6bNqBdgAPN-qiXpLG0cCsPgCHSGzxHdAGy9Czqa8Pyp27K68S_kXromhaEhweqObKduo1OHwfqXrCIzeYNJVQo0MsWdplcLvL3laOpj-WAOr8J/s320/04202008308.jpg" alt="" id="BLOGGER_PHOTO_ID_5194117878671686178" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 51);">Enjoy this healthy and cool drink on a summer evening!</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-79791239813769576342008-04-05T14:23:00.000-07:002008-04-27T19:33:22.701-07:00Fish Chop [Fish Cutlet]One of the most interesting recipes of fish is the fish chop or fish cutlet. There are several variations of the same, and they all have their own contribution to the taste. However, I like the fish chop with minimal ingredient so that the flavor of fish does not get lost.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 51);">Ingredients</span><br />1. Boneless Fish Pieces [4-5 small pieces]<br />2. Boiled Potatoes - 2 Medium Potatoes<br />3. Chopped Onion - 1/4 of a large onion<br />4. Chopped Green Chillies - 8 to 10<br />5. Chilly Powder - 1/2 tsp<br />6. Ginger Powder - 1/2 tsp [optional]<br />7. Garam Masala - 1/2 tsp<br />8. Egg - 1<br />9. Corn Flour + Semolina / Bread Crumbs<br />8. Salt - to taste<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdTLfReqDbpDHrCAxxj0Ra34EUh6SB3oqTT64-5fGI8054ubGPwpZPqt0Kr-SIZjmvZmQzligfzYFfNyMo5BrRTNJ4x1BkrbF3skdBe3YSPZfHu65PEdQlzYxiwd-Hi4MHK02eGj6G7jh/s1600-h/04052008304.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdTLfReqDbpDHrCAxxj0Ra34EUh6SB3oqTT64-5fGI8054ubGPwpZPqt0Kr-SIZjmvZmQzligfzYFfNyMo5BrRTNJ4x1BkrbF3skdBe3YSPZfHu65PEdQlzYxiwd-Hi4MHK02eGj6G7jh/s320/04052008304.jpg" alt="" id="BLOGGER_PHOTO_ID_5194118484262074930" border="0" /></a><span style="font-weight: bold; color: rgb(255, 255, 51);">Method</span><br />1. Boil the fish pieces in salt water, until they are tender<br />2. Mash the potatoes and the fish<br />3. Mix the remaining ingredients such that they form one big ball of mix<br />4. Take small dollops and roll them into smooth cylinders, or any desired shape<br />5. Roll them into beaten egg and cover with either corn flour / semolina powder mix or bread crumbs<br />6. Deep fry on low heat for 2-3 minutes and then on high heat<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZMYS9aouyF7K0To1kKoKpo-mda7MIU8K7zxMdZqfkMg6HMGCXdIovjZmG5jqjeqzx-Q6kpRsJvffx9sp34E4YwdgKKoT2WQSwLqG08EuLjfk86ncb1MI5uBEmbm9AU6b6-wmdQtia6QK/s1600-h/04052008305.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZMYS9aouyF7K0To1kKoKpo-mda7MIU8K7zxMdZqfkMg6HMGCXdIovjZmG5jqjeqzx-Q6kpRsJvffx9sp34E4YwdgKKoT2WQSwLqG08EuLjfk86ncb1MI5uBEmbm9AU6b6-wmdQtia6QK/s320/04052008305.jpg" alt="" id="BLOGGER_PHOTO_ID_5194118604521159234" border="0" /></a><span style="color: rgb(255, 255, 51);">Garnish with onions and fresh coriander leaves and enjoy with spicy chutney. This can be served as a snack or a side with fried rice or pulao. Enjoy!!!</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-59527938949677253902008-04-05T12:35:00.000-07:002008-04-27T19:34:49.336-07:00Fish - North Indian styleI am so used to cooking Fish the Bengali style that I find it difficult to experiment much with fish recipes. However, I realize that Bengali style fish tastes best with Rice. Since, Shekhar prefers roti over rice, I often am in dilemma as to how should I cook Fish. This recipe is an attempt to make it such that it would taste very nice even with Roti. It is quite different from the typical Bengali way but, I am very happy with my experimentation and the final result.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 51);">Ingredients - Ground Paste</span><br />1. Few cloves of Garlic (approximately 7-8 large cloves), peeled<br />2. 3 inch fresh ginger, peeled<br />3. Cumin powder - 1 tsp<br />4. Black pepper - 1/2 tsp<br />5. Mustard seeds, ground - 1/2 tsp<br />6. Coriander powder - 1 tbsp<br />7. Salt, to taste<br />8. Water - enough to make the paste<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 51);">Ingredients - Curry</span><br />1. Fish Fillet [I used approx 500 gms Cat Fish, carp or any other solid fish is fine]<br />2. Vegetable oil<br />3. Fenugreek Seeds - 1/2 tsp<br />4. Tomatoes, puréed - 2<br />5. Turmeric Powder - 1 tsp<br />6. Red chilly powder - 1tsp or to taste<br />7. Garam Masala - 1/2 tsp<br />8. Fresh coriander stalks and leaves, roughly chopped<br />9. Water for the gravy<br /><br /><span style="font-weight: bold;"><span style="color: rgb(255, 255, 51);">Method</span><br /></span>Simple :)<br />1. Make a paste with all ingredients specified for the ground paste. Keep aside<br />2. Shallow fry the fish pieces, coated lightly with turmeric and salt [optional, I like the fish light fried in the curry]. Keep aside<br />3. In a wok, heat some oil. Add the Fenugreek (methi) seeds<br />4. When they start to leave an aroma, and start turning brown, add the ground paste<br />5. Stir till the paste leaves oil [approximately 3 minutes]. Add a little water, if required<br />6. Add the Tomatoes, turmeric powder, chilly powder and garam masala and salt<br />7. Stir well till the tomatoes are soft and mix well with the spices<br />8. Add the fish pieces and cover them with the spices - let the spices immerse in the fish pieces<br />9. Add water to make a gravy of desired consistency, cover and simmer the fish in low heat for about 5 minutes.<br />10. That's It!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vhNIX1_DcMf5qMFVDUUjXIOHTfY0xMAF5tKqFWZHvSf8KGUQWzEZybnCQhhdPuWtJfjNXIInUVMtqyqTh2_-0gejpQ-mbPsNzpgeNcbtfuykZUsKSOLccILjMXSsWjErXlxMFgTelqER/s1600-h/04052008303.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vhNIX1_DcMf5qMFVDUUjXIOHTfY0xMAF5tKqFWZHvSf8KGUQWzEZybnCQhhdPuWtJfjNXIInUVMtqyqTh2_-0gejpQ-mbPsNzpgeNcbtfuykZUsKSOLccILjMXSsWjErXlxMFgTelqER/s320/04052008303.jpg" alt="" id="BLOGGER_PHOTO_ID_5194118973888346706" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 0);">The curry leaves a very nice aroma and for those who do not quite like the smell of fish, while it is cooked or later, will find this recipe perfect. Enjoy with Rice or Roti - it tastes equally well with both!</span><br /><span style="font-weight: bold; color: rgb(255, 255, 0);"></span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com1tag:blogger.com,1999:blog-1858472966847777816.post-46346739374721794922008-02-10T15:53:00.000-08:002008-04-27T19:39:21.118-07:001 -2 -3 Chikki [Peanut Candies]I have sweet tooth and often get the urge to eat something sweet. Whenever, I do not have anything available, I resort to my culinary skills. This chikki recepie is an example.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. Peanuts [coarsely crushed] 2 cups<br />2. Jaggery [crushed] - 3/4 cup<br />3. Ghee [clarified butter] - 4 tsp<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br />1. Dry roast the peanuts<br />2. Melt jaggery in a thick bottomed pan, till just about brittle. To test, pour a drop of jaggery on a bowl - it should be brittle when cold within few seconds.<br />3. When melted, turn off the heat and mix the peanuts<br />4. Immediately transfer the mix on a greased tray and make a 1/2 inch flat layer<br />5. While still hot, mark square shapes with a sharp knife<br />6. After about 5 minutes, break into square pieces.<br />7. Store in closed jar.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkkdiXlKk3HdyYDs3CxUWZZi8S5WaUe_t5rE44-GO5vIX_IsqYghKKrgkmTWZ3uN6tumJYLKPmkKDNbHsG0ttEzJWgXyz0edZrxEMp5mXBFrKasnQgs6iOkFmNu5CELFBf6DdSs7g7B0H/s1600-h/02102008251.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkkdiXlKk3HdyYDs3CxUWZZi8S5WaUe_t5rE44-GO5vIX_IsqYghKKrgkmTWZ3uN6tumJYLKPmkKDNbHsG0ttEzJWgXyz0edZrxEMp5mXBFrKasnQgs6iOkFmNu5CELFBf6DdSs7g7B0H/s320/02102008251.jpg" alt="" id="BLOGGER_PHOTO_ID_5194120159299320418" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 0);">Enjoy :)</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-57584167457738538632008-02-07T21:59:00.000-08:002008-02-07T22:12:45.304-08:00Mustard FishThis is one of the easiest and very refreshing recipe of Fish. This is also a typical Bengali way of making the fish.<br /><span style="text-decoration: underline;"><br /></span><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. Fish [Carp] - 4/5 cleaned and cut pieces<br />2. Mustard Seeds - 1 tbs<br />3. Green Chillies - 7/8<br />4. Turmeric Powder - 1 tsp<br />5. Red Chilly Powder [optional] - 1/2 tsp<br />6. Salt to taste<br />7. Oil to cook<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br />1. Rub the fish pieces with some turmeric and salt<br />2. Shallow fry the fish in oil and keep aside<br />3. Meanwhile, in a grinder make a paste of mustard seed, 5 green chillies and salt<br />[I keep off the counter mustard powder / paste as well]<br />4. In a wok, heat some more oil<br />5. Mix the turmeric and red chilly powder with few drops of water. Add this to hot oil and stir vigorously<br />6. Add the Mustard paste diluted with 1 cup of water<br />7. When the gravy starts to boil, add the fish fishes and split green chillies<br />8. Let it simmer on low heat and under cover for 3-4 minutes<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wq-rU6j7tQs0ZW2JTOATgACX5wjPiopxcV7CY9JkYvx-DaF42fAykesby8m6rLYtRenrsS1eYRRnWNZVGXtNDW4WqSlScJUVWFP2t_RQb1A1otqgUnmwsawLxgIpnKtQ-hyNi5T-j34g/s1600-h/IMGP2442.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wq-rU6j7tQs0ZW2JTOATgACX5wjPiopxcV7CY9JkYvx-DaF42fAykesby8m6rLYtRenrsS1eYRRnWNZVGXtNDW4WqSlScJUVWFP2t_RQb1A1otqgUnmwsawLxgIpnKtQ-hyNi5T-j34g/s320/IMGP2442.JPG" alt="" id="BLOGGER_PHOTO_ID_5164487693868282866" border="0" /></a><span style="font-style: italic; font-weight: bold; color: rgb(255, 255, 0);">And the Mustard Fish is ready! Eat hot with steamed rice... The taste lingers in your mind for long after you are done eating :)</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-3156003355450769152008-02-07T21:28:00.000-08:002008-02-07T21:57:54.878-08:00Aaloo Tamaatar - the all time favorite!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceWIDdgjefth6yC6MploXi7zbfTbTDk1_at9A8-jIt0DHQvOJ_1DW3Lwm3hRGyEoxug841QhLx2YWHTowA7nwXuvBYyck8z8mynOUwqwUS6QpfwTL8eVFDyYq7XPS0THklrKVgA9EdwD_/s1600-h/Colorful-vegetables-793493.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceWIDdgjefth6yC6MploXi7zbfTbTDk1_at9A8-jIt0DHQvOJ_1DW3Lwm3hRGyEoxug841QhLx2YWHTowA7nwXuvBYyck8z8mynOUwqwUS6QpfwTL8eVFDyYq7XPS0THklrKVgA9EdwD_/s320/Colorful-vegetables-793493.jpg" alt="" id="BLOGGER_PHOTO_ID_5164483957246735330" border="0" /></a>One of my all time favorite vegetables is the "Aaloo tamatar ki rase waali sabzee" i.e. Potato and Tomato curry. I remember, as a child, I used to go to my neighbor's house just to have puri and this sabzee. I have not had the aloo-tamatar as tasteful ever!<br /><br />I relentlessly keep trying and I have come pretty close. May be, one day my "Aloo tamatar will be as good as how "Amma Ji" used to make :)<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredient</span><br />1. Boiled and hand mashed Potatoes - 3/4 Medium Size<br />2. Chopped Tomatoes - 2<br />3. Chopped Onions - 1<br />4. Green Chillies - 2<br />5. Red Chillies - 2<br />6. Garlic and Ginger mince - 1 tsp<br />7. Red Chilly powder - 1/2 tsp<br />8. Turmeric - 1/2 tsp<br />9. Coriander Powder - 1/2 tsp<br />10. Cumin Powder - 1/2 tsp<br />11. Cumin - 1/2 tsp<br />12. Mustard Seeds - 1/2 tsp<br />13. Salt to taste<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Method</span><br />1. In a wok, heat some oil<br />2. Add the cumin, mustard seeds and red chillies<br />3. As mustard starts to splutter, add the garlic and ginger and saute some more<br />4. Add onions and fry till golden yellow<br />5. Add the spices from 7 to 10 and salt. Mix well<br />6. Next add in the chopped tomatoes and let the mixture simmer in low heat, under cover for 2-3 minutes<br />7. Add the Potatoes and mix well. Cook on low heat for another 2 minute, before adding 1 cup of water<br />8. Let the vegetable simmer for 4-5 minutes and cook on low heat, until desired consistency is reached.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRpVhEVyzq-BY9ZW5Y-2H9TLhngh5wePmYT2aAr7SAWzAacSKE0kRK-SxDJlj078CrBOgfTcBhAx8pW9b3o4tLG6wCaEsO7fdyftYjtVzKgIF1UFGzW-bWnqlAUiKqkPd8IK_Gd6c0Cmn/s1600-h/IMGP2455.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRpVhEVyzq-BY9ZW5Y-2H9TLhngh5wePmYT2aAr7SAWzAacSKE0kRK-SxDJlj078CrBOgfTcBhAx8pW9b3o4tLG6wCaEsO7fdyftYjtVzKgIF1UFGzW-bWnqlAUiKqkPd8IK_Gd6c0Cmn/s320/IMGP2455.JPG" alt="" id="BLOGGER_PHOTO_ID_5164481410331128786" border="0" /></a>Garnish with Coriander and Green Chillies. Heat hot with Chapatis... <span style="font-style: italic; font-weight: bold; color: rgb(255, 255, 0);">I will!</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-4993526751655538492008-02-07T21:09:00.000-08:002008-02-07T21:27:49.785-08:00Karela Bharta [Experiment with Bitter Gourd]Another experimental recipe from me. Like, Baigan Bharta, this recipe is made with Karela (Bitter Gourd)<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. Bitter Gourds [Karela] - 2 or 3<br />2. Green Chillies - 10/12<br />3. Tamarind Pulp - 1 tbs<br />4. Salt to taste<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Seasoning</span><br />5. Oil - 1 tbs<br />6. Mustard seeds - 1 tsp<br />7. Red Cilly - 2/3<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Method</span><br />1. In a food processor, grind gourd pieces, tamarind, green chillies, and salt into a fine paste<br />2. In a wok, put some oil and add Red Chillies and Mustard seeds<br />3. When mustard seeds start to splutter, add the ground paste<br />4. Simmer the mixture, until it become of thick consistency and starts leaving the surface of the wok.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Alternatively, </span><br />1. You can char the gourds on oven before grinding<br />2. You may want to leave the gourd in salt water for a day before preparing<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJeEDv8rhXje8pmEhMVnK-IJIEUV4m4PiuqjultvP8Y6cDWUX8_xGi6Fw8RM8fR3_jp6H0LYUGwCRUDnZUGAYukONauoAGjToR3LhBzxyHOODvkfg9Ivl5sipe1RtnEbUYacipNRT2FGX/s1600-h/IMGP2452.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJeEDv8rhXje8pmEhMVnK-IJIEUV4m4PiuqjultvP8Y6cDWUX8_xGi6Fw8RM8fR3_jp6H0LYUGwCRUDnZUGAYukONauoAGjToR3LhBzxyHOODvkfg9Ivl5sipe1RtnEbUYacipNRT2FGX/s320/IMGP2452.JPG" alt="" id="BLOGGER_PHOTO_ID_5164476342269719490" border="0" /></a>Eat with chapati, by itself or as a chutney. This is also good for Diabetic patients who have bitter gourd regularly in their diet. Like my Dad ...Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com1tag:blogger.com,1999:blog-1858472966847777816.post-22192773972208038992008-02-07T19:27:00.000-08:002008-02-07T19:45:40.745-08:00Cheese and Chilly Spread<span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 0);">Food industry lost one great player when Shekhar decided to become a techie!</span><br /><br />Having said that, let me share an interesting spread that Shekhar made in 5 minutes...<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">You will need</span><br />1. Grated Mozzarella / Monteray / Mixed cheese - 1 small bowl<br />2. Green Chillies - 10/12 [depending on your taste]<br />3. Garlic - 5-6 cloves<br />4. Crackers<br />5. Bread<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">How to Make</span><br />1. Coarsely ground the chillies and the garlic<br />2. Mix nicely the grated cheese, ground chillies and garlic and salt<br />3. Microwave for 1-2 minutes, right before serving<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 0);">You are done!</span><br />To eat, you can spread the mix on a cracker and cover it with another. Microwave the cracker pairs for 30 second. The cheese will stick the crackers together! Enjoy your snack :)<br /><br />You can also spread the mix on toasted bread and top with onions / tomatoes for a hot and spicy breakfast / brunch that melts in your mouth!Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-12728025658835214082008-02-06T11:55:00.000-08:002008-02-06T11:57:16.923-08:00No food?Whatever is the matter with me... am I not cooking much lately? hmmm may be not :)<br /><br />I better turn to my kitchen ... if not for anything else, but for the sake of this blog :)))Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-82661544530482449082008-01-19T09:16:00.000-08:002008-01-19T18:54:13.016-08:00Chicken BiryaniChicken Biryani is an elaborate recipe of Chicken. After watching the movie "<a href="http://www.imdb.com/title/tt0976026/">Cheeni Kum</a>" I am really tempted to learn the basics and varities of chicken biryani. However, for now, I share an easy, yet delicious way to make the Chicken Biryani - my style. This takes me about 20 minutes of preparation and 40 minutes of total cooking time. So, in one hour, you can prepare a dinner that is sumptuous and tasteful as well.<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Ingredients</span><br />I am listing the ingredients as they would be used.<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Part I - Vegetables</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0vPGfGZ_lACG8J35gKuXzu70J_VMfFOMrbwnpJWkwWwi91yCoMiCvh-8gddnJEveC3wxcPt6IUNKRLdiymRO4iGMp19s_f6FjLuxf364AcgJ-OARjtO1eoMhA7Y8o6H7igb01TgGUbwn/s1600-h/Onions,+Ginger,+Garlic,+Chiilies+and+Tomatoes.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX0vPGfGZ_lACG8J35gKuXzu70J_VMfFOMrbwnpJWkwWwi91yCoMiCvh-8gddnJEveC3wxcPt6IUNKRLdiymRO4iGMp19s_f6FjLuxf364AcgJ-OARjtO1eoMhA7Y8o6H7igb01TgGUbwn/s320/Onions,+Ginger,+Garlic,+Chiilies+and+Tomatoes.JPG" alt="" id="BLOGGER_PHOTO_ID_5157283578131272754" border="0" /></a>1. Onion<br />2. Garlic<br />3. Ginger<br />4. Green Chillies<br />5. Tomatoes<br />6. Mint Leaves<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Part II - Spices</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcAYb3q4cPsUW4k95286dXI5eGiIydZUd1sTEkC6uTMRLY8kQFX6D0TIBCL157JMNRIQcYQciwH6eLxj9joHd1t5dnwQOkQdkU7ZVuPzYyHDb7Z8rOAkh0sfVy3HVzfw9J35TK2pbk6DQ/s1600-h/powder+spices.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcAYb3q4cPsUW4k95286dXI5eGiIydZUd1sTEkC6uTMRLY8kQFX6D0TIBCL157JMNRIQcYQciwH6eLxj9joHd1t5dnwQOkQdkU7ZVuPzYyHDb7Z8rOAkh0sfVy3HVzfw9J35TK2pbk6DQ/s320/powder+spices.jpg" alt="" id="BLOGGER_PHOTO_ID_5157284037692773442" border="0" /></a>1. Turmeric - 1/2 tsp<br />2. Chilly Powder - 1/2 tsp<br />3. Coriander Powder - 2 tsp<br />4. Garam Masala Powder - 1/2 tsp<br />5. Biryani Masala Powder - 2 tbs<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Part - III</span><br />Whole Garam Masala<br />[Cardamom, Cinnamon, Cloves, Star Anise, Black Pepper, Bay leaves] -1/4 spoon of each<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5eOHn-8c9X5DvEVqrC0p9pYA7CPfN0S_itUPNXYT47aQE3KIH3f_GsDm6ryGKdcq0prKz35zmWR4_jdZczz7lpLdIUg_jLCWMSWjcBDFpfXAN09WIauaNyo9PKVMQ0cL-gLCxIdHKjhi/s1600-h/whole-spices.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5eOHn-8c9X5DvEVqrC0p9pYA7CPfN0S_itUPNXYT47aQE3KIH3f_GsDm6ryGKdcq0prKz35zmWR4_jdZczz7lpLdIUg_jLCWMSWjcBDFpfXAN09WIauaNyo9PKVMQ0cL-gLCxIdHKjhi/s320/whole-spices.jpg" alt="" id="BLOGGER_PHOTO_ID_5157279347588486162" border="0" /></a><span style="color: rgb(255, 255, 0); font-weight: bold;">Part - IV</span><br />Rice - 3 cups<br />Chicken - 3/4 Kg [12-14 medium pieces]<br />Milk - 1/2 cup<br />Safron - 1/2 tsp<br />Salt - to taste<br />Oil - to cook<br />Ghee / Butter - to garnish<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Method</span><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">STEP I - Making of the gravy</span><br /><br />1. Wash and keep the rice soaked, while you are preparing the chicken<br />2. Wash and cut the chicken into bite sized pieces<br />3. Slice and chop all the vegetables in Part I [long and thin slices of onions and ginger/garlic/green chilly juliennes]<br />4. I use dry and crushed mint leaves. If you are using fresh mint, chop and lightly suate them and keep aside<br />5. In a deep cooking pan, heat oil [Fry 1/4 of the onions and keep aside for later use]<br />6. Saute all the vegetables other than tomatoes in Part I. The onions should turn golden yellow<br />7. Next add all the Spices in Part II and fry some more.<br />8. Now add tomatoes and cook some more, till the tomatoes start to loosen up<br />9. Take this mixture off the heat, let it cool, add the mint. Grind this mixture into a fine paste (add some water, if needed)<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">STEP II - Preparing the Chicken</span><br />Pre-heat the oven at 250 F. Meanwhile, do the following:<br />1. In a v.deep oven safe cooking pan, heat some oil<br />2. Add the whole garam masala in Part III<br />3. When they start to splutter and you get a nice aroma, add the ground paste (made above)<br />4. Add the chicken pieces and stir nicely and smoothly<br />5. Add salt (and a little water, if needed). Let it simmer on low heat till the chicken is little tender (not cooked)<br />6. Meanwhile, half cook the rice with water, safron strands , milk and 1-2 cardamom grains. [I microwave for 4 minutes on a low power]<br />7. Layer the semi-cooked rice with the Chicken and gravy, add a layer of fried onions (if you have kept some aside). The layer should be - Chicken -> Rice -> Chicken -> Rice -> Onions -> Rice<br />8. Put some dollops of Ghee / Butter on the top.<br />9. Cover and cook in the oven for 30 minutes.<br /><span style="text-decoration: underline;"><br /></span><span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 0);">Garnish </span>with fresh coriander, onion slices and slices of boiled eggs. Mirchi ka salan is good accompaniment for Biryani. You can find the recipe <a href="http://as-i-cook.blogspot.com/2007/12/mirchi-ka-salan-chilly-in-tamarind.html">here</a>. But, you can very well serve the biryani with yogurt. I usually beat the yogurt with some cumin and chilly powder and salt.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfBeWsYfjbrHKSxhuELfk4Q6WfzVWloqSUB_pPAulo1f4Wxk5DOUvCnJ3d0K_5uWmYyJwxep6g3YRhjhsAMMos-aeAvyEZvAvlbiibLzRaayX2wKo85INtvKSnGztk_FcQxFaiBcQuJAb/s1600-h/Chicken+Biryani++garnish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfBeWsYfjbrHKSxhuELfk4Q6WfzVWloqSUB_pPAulo1f4Wxk5DOUvCnJ3d0K_5uWmYyJwxep6g3YRhjhsAMMos-aeAvyEZvAvlbiibLzRaayX2wKo85INtvKSnGztk_FcQxFaiBcQuJAb/s320/Chicken+Biryani++garnish.jpg" alt="" id="BLOGGER_PHOTO_ID_5157287482256544866" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 0);">I hope you like it! Enjoy :))</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-2675974478511558772008-01-14T22:44:00.000-08:002008-01-14T23:21:12.717-08:00For Makar Sankranti - A bengali sweet (Pati Shapt)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLnyprM6egtzMcLeHRtqrO74xnp8WyAXK_HFF-M76qstU4NH5AVumb6Z3O7VAe0DrXRjpdgHaDq5r_tElPbPY2e3BS3UoIbyksyDHXfZGY356vy9X64cJtn82MnecCVqoe2D57aahLooS/s1600-h/makar-sankranti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLnyprM6egtzMcLeHRtqrO74xnp8WyAXK_HFF-M76qstU4NH5AVumb6Z3O7VAe0DrXRjpdgHaDq5r_tElPbPY2e3BS3UoIbyksyDHXfZGY356vy9X64cJtn82MnecCVqoe2D57aahLooS/s320/makar-sankranti.jpg" alt="" id="BLOGGER_PHOTO_ID_5155599942361306098" border="0" /></a><a href="http://en.wikipedia.org/wiki/Sankranti">Sankranti </a>reminds me of two things - "<a href="http://www.parabaas.com/BB/articles/gastronomy.html">patishapt</a>" and "<a href="http://en.wikipedia.org/wiki/Laddu">Til laddu</a>". "Patishapt" is a sweet crepe filled with coconut stuffing. My initial take was that one had to be really a specialist to make good patishapt, something that I definitely was not. And then, I got married and then I came seven seas across and then, I yearned for this and many such traditional dish and then my mom stopped making them back at home, because none of us siblings were with her. And it was then that I decided, I need to try! And I tried.<br /><br /><span style="color: rgb(255, 255, 0);">To my utter dis-belief and my mom's immense pleasure, I can make very decent patishapt. Not like ma, but close :)</span><br /><br />Below, I am listing the ingredients and the method. Remember, I usually eyeball the measures. So, keep caution.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />For the crepe<br />1. All Purpose Flour - 4 cups<br />2. Semolina (Sooji) - 1 cup<br />3. Milk - 1 Cup<br />4. Sugar - 2 tsp<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">For the filling</span><br />1. Grated Coconut - 1 cup<br />2. Milk - 2 cups<br />3. Sugar - 1/2 cup<br />4. Crushed Cardamom - 1/4 tsp<br />5. Raisins<br />6. Can also use Khoya for richer taste (1/2 cup)<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Method</span><br />1. Make the batter for the crepe by mixing all the ingredients together. You may like to let it sit for about an hour (i make instant)<br />2. Make the filling by heating on low heat all the ingredients. Keep stirring and it is done, when all the milk has been absorbed by the coconut and a thick consistency is formed.<br />3. In a flat pan, grease some oil (or ghee)<br />4. On low heat, with a deep ladle, pour a dollop of the mix and spread it into a medium circular shape<br />5. Flip upside down, when lightly brown.<br />6. Turn back once again and put the filling mixture in one straight line in the center of the crepe.<br />7. Slowly roll the crepe (like an omellette) and remove from the heat<br />8. Repeat this for the remaining - till the batter gets over or the filling :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwni7JIb-74mz6_ph87KRHOf3y6GTnLrC5oXKY4hWcqRh95oBPGwqkByD8LbzuCg3KpMHKkZtVK0qH-y3JkuIuaNma_r_Fk-dVpDzy4Z6TmaG_5kFCy0XywWroMvDNUeH64PZlvlG5JvUC/s1600-h/Pitha+002-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwni7JIb-74mz6_ph87KRHOf3y6GTnLrC5oXKY4hWcqRh95oBPGwqkByD8LbzuCg3KpMHKkZtVK0qH-y3JkuIuaNma_r_Fk-dVpDzy4Z6TmaG_5kFCy0XywWroMvDNUeH64PZlvlG5JvUC/s320/Pitha+002-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5155599023238304738" border="0" /></a>This is simply delicious ... it looks like a time consuming and a difficult process. But, I made it in less than 30 minutes.*<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 0);">This one, for the traditions!<br /></span><span style="font-size:85%;">* My camera was not ready, so I borrowed this image from a <a href="http://limadelhi.blogspot.com/2006/01/celebrating-harvest.html">website</a>, which looked very much like the ones that I made. </span><span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 0);"><br /></span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-12280122693266534902008-01-02T23:25:00.000-08:002008-01-02T23:59:42.441-08:00Spicy Lemon ChickenChicken is my favorite and I like all kinds of chicken recipe. Today, to avoid making an elaborate meal, I just took few chicken pieces of my freezer and made this spicy treat for myself. This can be a very good appetizer, easy to make and a delight to taste buds.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. Chicken Pieces [8-10]<br />2. Lemon Juice [2 tbs]<br />3. Cayenne Pepper (Red Chilly) [1 tsp]<br />4. Seasoning Salt [1 tsp]<br />5. Garlic [6-8 cloves]<br />6. Parsley [1 tsp]<br />7. Butter/Oil [1 tsp]<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Method</span><br />1. Mix the chicken pieces with the ingredients from 2 to 6<br />2. Put the chicken in a greased baking pan and bake in a pre-heated oven for 20 minutes at 350F.<br />3. Remove from the oven, baste the chicken with some more butter and turn the pieces. Put in the oven for another 5 minutes<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoCKdOEewkPe_L0lj1ryOWwGk90iitoLmltDLI1N9Wcsv2FQkKXzNoNpV46ieQYImc41PtPidvu5HhSpr_UrGKnFcCSUq_k_r-bCJb1yw-K6S66FJs-gk4mIm-jhpwTPsIq95eYPyGGSl/s1600-h/IMGP2423.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoCKdOEewkPe_L0lj1ryOWwGk90iitoLmltDLI1N9Wcsv2FQkKXzNoNpV46ieQYImc41PtPidvu5HhSpr_UrGKnFcCSUq_k_r-bCJb1yw-K6S66FJs-gk4mIm-jhpwTPsIq95eYPyGGSl/s320/IMGP2423.JPG" alt="" id="BLOGGER_PHOTO_ID_5151156635484836818" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(51, 51, 255);">Serve hot with some onion rings and sauce.</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-81745520631071964242008-01-02T22:59:00.000-08:002008-01-02T23:15:57.159-08:00Jelly RollsI had a family visiting with their kids. And I wanted to make something that would be sweet and fun for them. I browsed through the ingredients in my refrigerator and the idea to make this jelly rolls clicked instantly. This is how, I made it ...<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. Any Jam in the refrigerator (I used Stawberry Jam)<br />2. Shredded Coconut<br />3. Sugar<br />4. Spring roll Sheets<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br />1. In a bowl, mix well ingredients from 1 to 3<br />2. Spread the jelly mix on the spring roll sheets<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEcwPPoxwN3bqfGaFm052g5P9b714ycBcL5oQQfPTsuVilBnQd0G-oxN00TSYqEhPbrDJUH85ekBsUjP2JqDfETQS9lc7_ENU0pSs56S52npqpsixoGissLTFhQ00QlIOLh0mIJ8ULXNz/s1600-h/IMGP2397.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEcwPPoxwN3bqfGaFm052g5P9b714ycBcL5oQQfPTsuVilBnQd0G-oxN00TSYqEhPbrDJUH85ekBsUjP2JqDfETQS9lc7_ENU0pSs56S52npqpsixoGissLTFhQ00QlIOLh0mIJ8ULXNz/s320/IMGP2397.JPG" alt="" id="BLOGGER_PHOTO_ID_5151145009008366498" border="0" /></a>3. Roll into tight cylinders<br />4. Arrange in a baking sheet and bake in a pre-heat oven for 10-15 minutes at 350 F<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZYjMvar2yocG61iYW3ua845QhLpNCcN53O3fil9xbyDwaxq_22aOBB_HulVZ8h_FYaOOwLrDW-1zVN2nhyAie21zrnYz5z10MDXBxdHYJRlef6dcDbAQslVgWRcQCrzlOcbXnc8RrGTA/s1600-h/IMGP2399.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZYjMvar2yocG61iYW3ua845QhLpNCcN53O3fil9xbyDwaxq_22aOBB_HulVZ8h_FYaOOwLrDW-1zVN2nhyAie21zrnYz5z10MDXBxdHYJRlef6dcDbAQslVgWRcQCrzlOcbXnc8RrGTA/s320/IMGP2399.JPG" alt="" id="BLOGGER_PHOTO_ID_5151145378375553970" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(51, 51, 255);">Store in a tight fitted jar. Kids will freak out on this home made jelly rolls.</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-34869423878727589892008-01-02T22:18:00.000-08:002008-01-02T22:58:23.365-08:00Methi PaneerI tried this paneer recipe, quite as an experiment and to avoid shedding tears ...errr cutting onions. Made with minimum ingredients and very few spices, this delicious recipe takes 5 minutes of preparation.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. <a href="http://en.wikipedia.org/wiki/Paneer">Paneer</a> [250 gms]<br />2. Tomato Puree [1/2 cup]<br />3. Butter [2 tbs]<br />4. Fenugreek leaves (fried kasuri methi) [1 tbs]<br />5. Red chilli powder [1/2 tsp]<br />6. Green Chillies [3-4]<br />7. Garam masala powder [1/2 tsp]<br />8. Yogurt [1/2 cup]<br />9. Salt as per taste<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br />1. In a pan, melt the butter and add the ingredients from 1 to 6 above<br />2. Let it simmer for 4-5 minutes<br />3. Mix the yogurt with the garam masala powder and add to the pan<br />4. Cook further for 2-3 minutes<br />5. Finally, add the paneer pieces and cook for a minute<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjO5fBKP_4lZ9rGgOqTUIHNpj7QoVJubkItwWqt_R5VUymduJ-_07Q3zWwpl680GVdsrYQLBhOEVGVx7bEHSJ0utWqGcI6JgD5MTyODuRWenh3lY4xOF8T0f6Hs_N92M1SHDwOP3yhFxU/s1600-h/IMGP2403.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjO5fBKP_4lZ9rGgOqTUIHNpj7QoVJubkItwWqt_R5VUymduJ-_07Q3zWwpl680GVdsrYQLBhOEVGVx7bEHSJ0utWqGcI6JgD5MTyODuRWenh3lY4xOF8T0f6Hs_N92M1SHDwOP3yhFxU/s320/IMGP2403.JPG" alt="" id="BLOGGER_PHOTO_ID_5151140404803425170" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(51, 51, 255);">Enjoy the paneer with hot rotis !</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com1tag:blogger.com,1999:blog-1858472966847777816.post-15685871759777773692008-01-02T21:50:00.000-08:002008-01-02T22:06:28.155-08:00Sweet Bread SticksThis is a very interesting snack that you can be added to the party platter. Especially, kids can make this treat themselves ...<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />White Breads [8-10 slices]<br />Thickened (condensed) Milk [1 cup]<br />Sugar [1 tbs]<br />Grated Coconut [1 cup]<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br />1. Cut the dark sides of the breads<br />2. Cut the bread slices in long vertical strips<br />3. Dip each stick into the sweetened milk<br />4. Dress them with the grated coconut<br />5. Arrange them in a lightly greased baking pan<br />6. Bake in a pre-heated oven at 350 F for 10 minutes, or until the breads turn slightly brown<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEpAjH2sZd4p8_mbiHDKr0zWeQ6EUkUt1dPP5WPDT1Rp60XUNM15BK5J5CuZJI_U_PGDcz8IUID38LKNqqg4qyM_Ce2zN1uG5fLM_YBvJ1C3bzzh2jmruRHX5BckgRuDO-BGku0fwGhRB/s1600-h/BreadFingers.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEpAjH2sZd4p8_mbiHDKr0zWeQ6EUkUt1dPP5WPDT1Rp60XUNM15BK5J5CuZJI_U_PGDcz8IUID38LKNqqg4qyM_Ce2zN1uG5fLM_YBvJ1C3bzzh2jmruRHX5BckgRuDO-BGku0fwGhRB/s320/BreadFingers.JPG" alt="" id="BLOGGER_PHOTO_ID_5151127610095850370" border="0" /></a><span style="font-style: italic; color: rgb(51, 51, 255); font-weight: bold;">This is a sweet and crunchy finger food, extremely easy to make and can be enjoyed at any time.</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-35037464351287851402008-01-02T21:01:00.000-08:002008-01-02T23:22:41.741-08:00Plum Cake<span style="color: rgb(255, 255, 255);">I recently made this, very easy to make, plum cakes - a mixed bag of sweet and tangy flavor...</span><br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br /><div style="padding-left: 20px; color: rgb(255, 255, 255);">All purpose flour [2 cups]<br />Sugar [2 cups]<br />Butter / Oil [1 cup]<br />Eggs [3]<br />Baking Soda [1/2 tsp]<br />Baking Powder [1/2 tsp]<br />Ginger Powder [1 tsp]<br />Chopped nuts [1/4 cup]<br />Salt [1/2 tsp]<br />Chopped Plums [1/2 cup3]<br />Raisins (optional)</div><div style="color: rgb(119, 34, 34);"><br /><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br /><br /><span style="color: rgb(255, 255, 255);">Sift flour, with baking powder, baking soda and salt. Blend together oil, sugar and eggs with the flour mix. Beat until blended. Add the plums and mix well. Mix in the nuts. Put in greased baking pan and bake at 300 degrees for about 1 hour</span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-rxXOXkViF3i_29LGHLk9HvDUIOckUAc4tTOgzaVlYRssF8t8_v1fB1NYcFJOZSUJfr8wV9cvSGpZNWCt6u8QGagnmju5L37yQzHuE45WBSSW3UrHWeYrIe9s5Lpm7G01ibKcQWA26H8/s1600-h/plum+cake.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT-rxXOXkViF3i_29LGHLk9HvDUIOckUAc4tTOgzaVlYRssF8t8_v1fB1NYcFJOZSUJfr8wV9cvSGpZNWCt6u8QGagnmju5L37yQzHuE45WBSSW3UrHWeYrIe9s5Lpm7G01ibKcQWA26H8/s320/plum+cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5151147272456131522" border="0" /></a><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold; font-style: italic; color: rgb(51, 51, 255);">Optionally, top the cake with some whipped cream and Enjoy</span><br /></span></div>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-29153182765594645072007-12-27T17:25:00.000-08:002007-12-27T18:37:38.501-08:00Soup À la leftovers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQonB_wKd_8adlewitwepxhwnFeNyY233z7GVW8T5kpjGRbpMnwm4BeVQIOQ-efPI_3HHimuHm-Pe2I-P_CuOaZGJ3QePk8Nob6CThxy_OWAtBFkDKGMEbfz5XVQZpx1DfrNZWlZ53-N_/s1600-h/Soup'ala+leftover.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQonB_wKd_8adlewitwepxhwnFeNyY233z7GVW8T5kpjGRbpMnwm4BeVQIOQ-efPI_3HHimuHm-Pe2I-P_CuOaZGJ3QePk8Nob6CThxy_OWAtBFkDKGMEbfz5XVQZpx1DfrNZWlZ53-N_/s320/Soup'ala+leftover.JPG" alt="" id="BLOGGER_PHOTO_ID_5148846325331678018" border="0" /></a>Another experimental dish that just turned out great! Well ... let's just cook :)<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. Daal (cooked lentils) [1 cup]<br />2. <a href="http://en.wikipedia.org/wiki/Roti">Rotis </a>[2-3]<br />3. <a href="http://en.wikipedia.org/wiki/Buttermilk">Butter Milk</a> [2 cups]<br />4. Water [1 cup]<br />5. Black Pepper<br />6. Salt<br />7. Butter [ 1tsp]<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br />In a grinder, mix all ingredients from 1 to 4 into liquid consistency. Slow-cook the mix for about 30 minutes. This can also be cooked in an oven for 30 minutes on 300F. When the liquid has reduced to half and the desired consistency has reached, serve hot. Top it with a dollop of butter and sprinkle crushed black pepper.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkD-vEcF6ka-AEQw9IwADKa4nrM2D5ZWa0BYheQTDklnpEaQJfswFSORTE07x4w5qZdqaQ9Qta_jmXH3jOwAAkdeQX_7s0dUQnjWdAgYsAC9Nh7Z32wfECeVIC67UDO9Rax2oupq4BOrKP/s1600-h/Soup+with+cream.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkD-vEcF6ka-AEQw9IwADKa4nrM2D5ZWa0BYheQTDklnpEaQJfswFSORTE07x4w5qZdqaQ9Qta_jmXH3jOwAAkdeQX_7s0dUQnjWdAgYsAC9Nh7Z32wfECeVIC67UDO9Rax2oupq4BOrKP/s320/Soup+with+cream.JPG" alt="" id="BLOGGER_PHOTO_ID_5148846724763636562" border="0" /></a>All the ingredients are usually available at home. The leftover lentils have the necessary spices and onions and tomatoes, which will add to the taste. This soup is easy to make and the taste is perfect for winter dinners.Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-18241853863798363272007-12-27T12:29:00.000-08:002007-12-27T13:15:31.552-08:00Lauki Chilka Bhaja ... A bengali dish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcta1YwPQ7xFJVl4IX_-ylxA_qbQkLHnLarPmwHy8Anzsf_GphEdUpW_dWF09Jnwfu7tsrmeKxZkIWw3gicZQFQNobB26J_eepvGVGdxZ51AfM0gYIWCUBcTtRRQBg2S1nRqSN-G3qBJdU/s1600-h/Bengali+Cuisine.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcta1YwPQ7xFJVl4IX_-ylxA_qbQkLHnLarPmwHy8Anzsf_GphEdUpW_dWF09Jnwfu7tsrmeKxZkIWw3gicZQFQNobB26J_eepvGVGdxZ51AfM0gYIWCUBcTtRRQBg2S1nRqSN-G3qBJdU/s320/Bengali+Cuisine.jpg" alt="" id="BLOGGER_PHOTO_ID_5148763453937701682" border="0" /></a><a href="http://en.wikipedia.org/wiki/Bengali_cuisine">Bengali Cuisine</a> is very elaborate, even the everyday food. One of the typical accompaniment of the food is a fried dish to be had along side rice and daal. Also, known as a "Bhaja", this is usually a deep fried vegetable (or fish) by itself or battered with Bengal Gram paste.<br /><br />Chilka is the skin and Lauki Chilka bhaja is the fried skin of Bottle Gourd. I have not had it any where else outside of my house. But, it tastes simply delicious... at least, people who have a taste for Bengali food will love it!<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. Lauki Skin [of 1 Gourd; remember, we made a lauki dish earlier, preserve the scrapped skin]<br />2. Poppy Seeds [2 tsp]<br />3. Potato [1 large]<br />4. Oil for frying<br />5. Ghee to garnish<br />6. Cumin [1 tsp]<br />7. Turmeric Powder [1/2 tsp]<br />8. Green Chillies [6-8]<br />9. Salt<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br />1. Cut the scrapped skin of lauki in julliens.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOk3NqkCsclaMnmzeY2fsAa83nl5RKEyqWgU-C6AFwjFrj9serOV_5RhBnbtq04dTxFCs01kcNDC6pgqf_JekWRFSXe4S8Qw9eVp6EL2GPpCAHKgwtL3lOCoga7kkncignAdyWF6pZthS/s1600-h/scrapped+lauki.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOk3NqkCsclaMnmzeY2fsAa83nl5RKEyqWgU-C6AFwjFrj9serOV_5RhBnbtq04dTxFCs01kcNDC6pgqf_JekWRFSXe4S8Qw9eVp6EL2GPpCAHKgwtL3lOCoga7kkncignAdyWF6pZthS/s320/scrapped+lauki.jpg" alt="" id="BLOGGER_PHOTO_ID_5148760958561702658" border="0" /></a>2. Cut the Potato in fine gingerly juliens. First remove the potato skin and cut fine round slices of potato. Then take a bunch of the round slices and cut them lengthwise finely<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-rz_D_vOINHDSZOsHPb2isLZS9NRdR9sZrV39EM0L1fnOauGGpiRdfDnbVutN4dDsIw_XfY58OvhEH-e_etRBLMWyvdHd7ORZPtXJgeXWbDryLwl3RN7ZE-Y0Vfqrm4zkeYYa4nuWCPC/s1600-h/potato+strips.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp-rz_D_vOINHDSZOsHPb2isLZS9NRdR9sZrV39EM0L1fnOauGGpiRdfDnbVutN4dDsIw_XfY58OvhEH-e_etRBLMWyvdHd7ORZPtXJgeXWbDryLwl3RN7ZE-Y0Vfqrm4zkeYYa4nuWCPC/s320/potato+strips.jpg" alt="" id="BLOGGER_PHOTO_ID_5148761877684704018" border="0" /></a>3. In a wok, heat some oil and let cumin splutter<br />4. Add the potatoes and turmeric and cover the wok. Let is cook for 1-2 minutes<br />5. Add the Lauki (gourd) skin and mix the vegetables.<br />6. Add salt and cuddle the vegetables to the center of the wok and cover and cook on low heat for another 2-3 minutes<br />7. Add the poppy seeds and mix well. Stir the vegetables and fry for a minute or so.<br />8. Finally, add the slit green chillies and stir in ghee and cover for another 3-4 minutes or till the potatoes are tender.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqJZJa4ldtjllkWW7fJmX7-aiU5dfe2nULO0VftYL-OTJrCfrWgWrYimSIqPAP4jDVITr845-SWi0ea0QILrpzWFMqj1fg2ylcq8BRQ7d4uGFO5Q1nrCBmiV7rVRI_9nzxcQHi_pavG2r/s1600-h/Chilka+Bhaja.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqJZJa4ldtjllkWW7fJmX7-aiU5dfe2nULO0VftYL-OTJrCfrWgWrYimSIqPAP4jDVITr845-SWi0ea0QILrpzWFMqj1fg2ylcq8BRQ7d4uGFO5Q1nrCBmiV7rVRI_9nzxcQHi_pavG2r/s320/Chilka+Bhaja.JPG" alt="" id="BLOGGER_PHOTO_ID_5148762156857578274" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(51, 102, 255);">Serve hot with Daal and rice. This tastes very well with hot rice and ghee. This can also be had with Roti, I learned it from Shekhar... but, not a recommended practice :)</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com2tag:blogger.com,1999:blog-1858472966847777816.post-29801176440275503782007-12-26T21:41:00.000-08:002007-12-27T00:23:19.070-08:00Daal - Lauki [Bottle gourd with lentils]<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eyuY_4l4Qim-0uP7So6hLix_pSH_nDoSmj49Mv4TWoJ_wT71D9SDYnNGakgO1Fb-FCbw67IDY2SKcg_AlPk5sclqsuR_THvUIdcOKvGJpUwQbssjgje-otTFzzJ9LCSIENjpEYlWa18M/s1600-h/bottle+gourd.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7eyuY_4l4Qim-0uP7So6hLix_pSH_nDoSmj49Mv4TWoJ_wT71D9SDYnNGakgO1Fb-FCbw67IDY2SKcg_AlPk5sclqsuR_THvUIdcOKvGJpUwQbssjgje-otTFzzJ9LCSIENjpEYlWa18M/s320/bottle+gourd.jpg" alt="" id="BLOGGER_PHOTO_ID_5148552150136672898" border="0" /></a>This is a variation to the usual lentils that is made almost everyday in Indian menu. Adding lauki (bottle gourds) not only adds to the taste of the dish but also adds vegetable to the diet.<br /><br />It is very easy to prepare, read below to know how.<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. <a href="http://en.wikipedia.org/wiki/Lentil">Lentils </a>(Chana or Tuar) [1/2 cup]<br />2. Lauki [1/2 of 1 small]<br />3. Onion [1/2]<br />4. Tomato [1]<br />5. Garlic [2 clove]<br />6. Red Whole Chilly [3-4]<br />7. Cumin [1 tsp]<br />8. Mustard Seeds [1 tsp]<br />9. Turmeric Powder [1 tsp]<br />10. Red Chilly Powder [1/2 tsp]<br />11. Salt<br />12. <a href="http://en.wikipedia.org/wiki/Ghee">Ghee</a> [1 tsp]<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Method</span><br />1. Scrap the Bottle Gourds and cut them into small cubes. Boil them with a little salt<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaHOMTBJiTaawy4LlvlnIUbx9rHQr4d18b5eG2FDZBlPtoQySZHawxQ4N0kIQ7gYUHgW-udqIwu4fFuQ-EX-OvezL0aPKCoy4w5ySPVREnw82XvZZnkjuFz7Aa7kagkR9_RvOSME6eaQu/s1600-h/cut+laukis.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaHOMTBJiTaawy4LlvlnIUbx9rHQr4d18b5eG2FDZBlPtoQySZHawxQ4N0kIQ7gYUHgW-udqIwu4fFuQ-EX-OvezL0aPKCoy4w5ySPVREnw82XvZZnkjuFz7Aa7kagkR9_RvOSME6eaQu/s320/cut+laukis.jpg" alt="" id="BLOGGER_PHOTO_ID_5148565335686271666" border="0" /></a>2. Pressure cook the lentil with double the quantity of water and pinch of turmeric and salt<br />3. In a wok, let the whole red chillies, mustard seeds and cumin seeds splutter in oil.<br />4. Add the garlic cloves and chopped onion<br />5. Once the onion starts to turn golden yellow, add the turmeric powder and red chilly powder<br />6. Stir for 2-3 minutes and then fold in the chopped tomatoes<br />7. Cook cover for a minute and add the boiled lauki and mix it with the spices<br />8. Add the boiled lentil along with the water in the pressure cooker<br />9. Add salt and let it simmer for 4-5 minutes<br />10. Just before removing from the heat, add 1 tsp of ghee<br /><span style="text-decoration: underline;"><br /></span><span style="font-weight: bold; color: rgb(255, 255, 0);">Additional Tip</span><br />You may add sambhar powder with the spices to make sambhar daal. The picture below shows the Sambhar Daal with Lauki.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnru_4qAb7Ik0-i3RnRsCCZNzMlJP0gru1aa8_zc1OxfH1X1JxpoGzGdFO5O-a2yAGLh0-USx45254gdLTUjMRsURwE9vEwmQIjdu3KaPN3pVkTsDAaEym03Qyjf1knzEVz93JqgdoKrbO/s1600-h/Daal+with+gourd.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnru_4qAb7Ik0-i3RnRsCCZNzMlJP0gru1aa8_zc1OxfH1X1JxpoGzGdFO5O-a2yAGLh0-USx45254gdLTUjMRsURwE9vEwmQIjdu3KaPN3pVkTsDAaEym03Qyjf1knzEVz93JqgdoKrbO/s320/Daal+with+gourd.JPG" alt="" id="BLOGGER_PHOTO_ID_5148550707027661426" border="0" /></a><br /><span style="font-weight: bold; font-style: italic; color: rgb(51, 51, 255);">Serve hot with Rice or Roti. Enjoy!</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0tag:blogger.com,1999:blog-1858472966847777816.post-87102203175410285782007-12-26T21:35:00.000-08:002007-12-27T00:29:22.384-08:00Sweet Mango Pickle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JiwEIgzdZb5z7JhdHhJNGiYqByLgQ4lBSQfBBdelcx34bL3F76jVtLRZzXeOgWsF_CsInwlc-XvFiQ521S8flX_WXGVh-theI_-R7k1xYQRqRMKnByn5eDuZAqCOiP646BO-tZAZmZow/s1600-h/green_mango.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 339px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6JiwEIgzdZb5z7JhdHhJNGiYqByLgQ4lBSQfBBdelcx34bL3F76jVtLRZzXeOgWsF_CsInwlc-XvFiQ521S8flX_WXGVh-theI_-R7k1xYQRqRMKnByn5eDuZAqCOiP646BO-tZAZmZow/s320/green_mango.jpg" alt="" id="BLOGGER_PHOTO_ID_5148565958456529618" border="0" /></a>This is one of my favorite recipes - impossible to find in any restaurant or shops. And I have not met with anyone as yet, who could make it the way Ma makes it. Most recently, in an attempt to search for the recipe online, I stumbled upon <a href="http://www.aayisrecipes.com/2007/04/21/mango-sweet-picklegood-nonche/">this site</a> and to my genuine pleasure, I found the recipe quite close to how Ma would make it. Later, I called up Ma in the evening and got her recipe that was a little different as mentioned in that site. However, when I made it, I was amazed by the fact that I came very close to how Ma would make it. Here it goes ...<br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Ingredients</span><br />1. Raw Green Mango [1 large mango]<br />2. <a href="http://en.wikipedia.org/wiki/Jaggery">Jaggery</a> [Crushed in 1 cup]<br />3. Whole Red Chilly [3-4]<br />4. <a href="http://en.wikipedia.org/wiki/Panch_phoron">Panch Phoran</a>* [2 tsp] [Read below for more info]<br />5. Oil [2 tsp]<br />6. Salt<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method</span><br />1. Peel and cut the mango into small pieces<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrm8g44a-sEFU_HbNcor1t3fdBowkyhdhCrTJslUMkbl2LzNyVkwagw0vrX9mMLDClMwbG1uSJ0yIudQGoHAHLMQWn1_kNx0HKVbvfXDCOfeYE0nnlFT30HichCGx-W0QsDJOzREtc6tX6/s1600-h/Peeled+Mango.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrm8g44a-sEFU_HbNcor1t3fdBowkyhdhCrTJslUMkbl2LzNyVkwagw0vrX9mMLDClMwbG1uSJ0yIudQGoHAHLMQWn1_kNx0HKVbvfXDCOfeYE0nnlFT30HichCGx-W0QsDJOzREtc6tX6/s320/Peeled+Mango.jpg" alt="" id="BLOGGER_PHOTO_ID_5148564489577714338" border="0" /></a>2. Rub salt to the mango pieces and keep aside for 2-3 hours<br />3. In a wok, heat the oil and add the Red Chillies and Panch Phoron<br />4. When the Panch Phoron starts to splutter, add the mango pieces<br />5. Stir them in the oil for 3-4 minutes and then add the Jaggery<br />6. In low-medium heat, cook the mango - jaggery mixture until the jaggery melts completely and the mixture becomes sticky. The mangoes should also soften by now<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SyOXuAAuDFu-u52tAt1txQffge2EARUszVhdFC3855HDrfQtkGQoZqQltn0IO977pAtubC29OlaJ0UgQfebPTpNR3YUxcSodS-39wxAJrhI85_0WmPKXD2RgI6TRE4jaC0a9Fzr-N0NY/s1600-h/Sweet+Mango+Pickle.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9SyOXuAAuDFu-u52tAt1txQffge2EARUszVhdFC3855HDrfQtkGQoZqQltn0IO977pAtubC29OlaJ0UgQfebPTpNR3YUxcSodS-39wxAJrhI85_0WmPKXD2RgI6TRE4jaC0a9Fzr-N0NY/s320/Sweet+Mango+Pickle.JPG" alt="" id="BLOGGER_PHOTO_ID_5148566551162016482" border="0" /></a>7. Remove from heat and let it cool. Store in air tight container<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(255, 255, 0);">Don't wait, just take one mango piece and indulge yourself completely in the sweetness of this pickle.</span> This can be enjoyed with Paratha by itself or as an accompaniment to any food.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrTcPtl24uin9aL7ePX05e4fHd_jXgmWblnXL-ZjgJTG_gYUSkOEX305oGQ8HxxQBE1_OLpyRvMj1rx494FT5hAp6IlT7KnHNgQQHvOqKjoWSC_u4DgW9OtRN9Z8yUmOP6Qnu9YBN41O6/s1600-h/Sweet+Mango.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrTcPtl24uin9aL7ePX05e4fHd_jXgmWblnXL-ZjgJTG_gYUSkOEX305oGQ8HxxQBE1_OLpyRvMj1rx494FT5hAp6IlT7KnHNgQQHvOqKjoWSC_u4DgW9OtRN9Z8yUmOP6Qnu9YBN41O6/s320/Sweet+Mango.JPG" alt="" id="BLOGGER_PHOTO_ID_5148566886169465586" border="0" /></a><span style="font-style: italic; color: rgb(51, 51, 255);">This is sweet dish, made out of something that is not typically sweet and no points for guessing it correct, Shekhar does not like it! One of his fundas, where he does not like distortion of a food from its normal behavior ... for example, Puran poli is sweet roti and he does not like it.... eh !</span><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">*Please Note</span><br />I was waiting for a recipe to include Panch Phoron, a spice mixture that is used in typical Bengali vegeterian dishes. It has a unique flavor and is used for the sole purpose of flavor. More information on Panch Phoron can be found <a href="http://en.wikipedia.org/wiki/Panch_phoron">here</a>. In subsequent posts, I will add recipes that require Panch-Phoron. However, for this sweet pickle, if Panch Phoron is not readily available, you can simply use fennel seeds. According to my Ma, you can lightly fry and grind the fennel seeds and add the powder to the mango- jaggery mixture in the wok.Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com1tag:blogger.com,1999:blog-1858472966847777816.post-51425158331419678072007-12-26T14:50:00.000-08:002007-12-26T23:37:38.117-08:00Bharma Karela [Bitter Gourd / Melon]<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_YsnMduuTBICyWO6NzmEpDQwLdgOXYTL-vR5X490ki8TMwZyxgCDEtEUFW4CzJD468iYI-2B48wRhaoYpGRJaAzSYMqldxklKnXF7eN6IQBfbmtwdUE5lNi1p2vmoUMttOwHPAFLMtxa/s1600-h/Raw+Bitter+Gourd.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 233px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_YsnMduuTBICyWO6NzmEpDQwLdgOXYTL-vR5X490ki8TMwZyxgCDEtEUFW4CzJD468iYI-2B48wRhaoYpGRJaAzSYMqldxklKnXF7eN6IQBfbmtwdUE5lNi1p2vmoUMttOwHPAFLMtxa/s320/Raw+Bitter+Gourd.JPG" alt="" id="BLOGGER_PHOTO_ID_5148519285046923778" border="0" /></a>Bitter Gourd, as the name suggests is Bitter in taste. Even watching my dad, who is a diabetic, eat 2 boiled bitter gourds everyday with ease, did not encourage me to try out the bitter gourd. Fried bitter gourd was a part of my meal, every other day, which I ingested as a medicine. But, in North India, they make "Bharwa Karela", and this preparation is one of my favorites. I learned making this, after I got married. Of course, Shekhar likes bitter gourd, any which way!<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Ingredients</span><br />1. Bitter Gourd [4 medium sized]<br />2. Onion [1 large]<br />3. Green Chillies [8 -10]<br />4. Turmeric Powder [1/2 tsp]<br />5. Red Chilly Powder [1/2 tsp]<br />6. Coriander Powder [1 tsp]<br />7. Amchoor Powder (Dry Mango Powder) [1 tsp]<br />8. Garam Masala Powder [1/2 tsp]<br />9. Cumin [1 tsp]<br />10. Mustard Seeds [1 tsp]<br />11. Salt to taste<br />12. Oil<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Preparation [at least 4-6 hours before, overnight is best]</span><br />1. Scrap the outer skin of the bitter gourds, make one vertical slit in each of them, scoop out the seeds and rub salt all over and inside the bitter gourd<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gJwCe-b-RTEjRj9NTyYGF_81lz_v12imtYnoxIT5doNH9BZvSkof_Jr6ts0tiJSF7G75jge2TQTWpZaKdKFnZg54Yj8dxdpwCJPhcd-b0-5v3jqAU_5BYDtRy5bzRLbjD-XyIg13HHXC/s1600-h/Bitter+Gourd.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gJwCe-b-RTEjRj9NTyYGF_81lz_v12imtYnoxIT5doNH9BZvSkof_Jr6ts0tiJSF7G75jge2TQTWpZaKdKFnZg54Yj8dxdpwCJPhcd-b0-5v3jqAU_5BYDtRy5bzRLbjD-XyIg13HHXC/s320/Bitter+Gourd.JPG" alt="" id="BLOGGER_PHOTO_ID_5148520126860513810" border="0" /></a>2. Preserve the scrapped skin and the seeds aside<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibwn7PmG6fUleTG1r-jMxGID-3rW88ksCuZqGiuN9PVaz8MHmhwiLoOoFjv35Sw-HOwiOUDj5wkcg-1az_m4GjtrxaadL4yuVXiWwZl4hLAuogRF8856jQn_TLw0RkY5hP41vVSzSkquQ/s1600-h/Seeds+and+peels+of+karela.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibwn7PmG6fUleTG1r-jMxGID-3rW88ksCuZqGiuN9PVaz8MHmhwiLoOoFjv35Sw-HOwiOUDj5wkcg-1az_m4GjtrxaadL4yuVXiWwZl4hLAuogRF8856jQn_TLw0RkY5hP41vVSzSkquQ/s320/Seeds+and+peels+of+karela.JPG" alt="" id="BLOGGER_PHOTO_ID_5148521673048740434" border="0" /></a><span style="font-style: italic; color: rgb(51, 51, 255);">This preparation will remove the bitterness from the gourds.</span><br /><br /><span style="color: rgb(255, 255, 0); font-weight: bold;">Method - Stuffing</span><br />1. In a wok, heat the oil<br />2. Add cumin and mustard seeds and fry till they start to splutter<br />3. Add the chopped onions and green chillies and fry till golden yellow<br />4. Add the spices from 4 to 8 and mix well. Add salt<br />5. Sauté for another 3 -4 minutes and turn off the heat<br /><br /><span style="font-weight: bold; color: rgb(255, 255, 0);">Method - Frying the Karelas (Gourd)</span><br />1. Stuff the Gourds with the filling. Preserve the left over stuffing aside<br />2. Tie each gourd with a thread as shown in the picture below<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT44laqfSn1sXH24JLjhA_ts89i3taCnV06kvwgJ2xd_GIp1vxXriFlPrWNf6PTwjpU31sj-zHpmFRLWF2TTvVc6yuY4_6ky5wrQoOtMgT0KC1JaXXvb8iuFhh-Cw1BT_PmGiGAJmOgxih/s1600-h/Stuffed+Gourd.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT44laqfSn1sXH24JLjhA_ts89i3taCnV06kvwgJ2xd_GIp1vxXriFlPrWNf6PTwjpU31sj-zHpmFRLWF2TTvVc6yuY4_6ky5wrQoOtMgT0KC1JaXXvb8iuFhh-Cw1BT_PmGiGAJmOgxih/s320/Stuffed+Gourd.JPG" alt="" id="BLOGGER_PHOTO_ID_5148521376695996994" border="0" /></a>3. Deep fry the tied-up gourds<br />4. Fry the scrapped skins and seeds in the hot oil. Take them off the oil, when the scrapped skins are crisp<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge70f6SID5M-xINvjkZSm6E0WIJ54me75wpyMIe2LGGnLxhkQmS-ssNKMKiatEtc-PccCaGQyD5DSsoh_vQYKsiQIWftKf91yH8Jda0L8C2d9HHtmrC6P3hkTM5RUjhwKXfUp0sdW6ByBg/s1600-h/bharma+karela.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge70f6SID5M-xINvjkZSm6E0WIJ54me75wpyMIe2LGGnLxhkQmS-ssNKMKiatEtc-PccCaGQyD5DSsoh_vQYKsiQIWftKf91yH8Jda0L8C2d9HHtmrC6P3hkTM5RUjhwKXfUp0sdW6ByBg/s320/bharma+karela.JPG" alt="" id="BLOGGER_PHOTO_ID_5148520930019398194" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(51, 51, 255);">Serve the gourds on a bed of left over fillings and the crispy fried gourd skins. Eat hot with roti.</span>Amitahttp://www.blogger.com/profile/08811969692499794304noreply@blogger.com0