Tuesday, September 9, 2008
Potatoes - 12-14 small & round ones.
I generally use the 1 kg packet of ‘raclette’ potatoes.
4/5 Green cardamoms, lightly crushed
1” pc Cinnamon stick, whole or lightly crushed
2/3 cloves, whole
2 Bay leaves (tej pata)
¼ tsp Asafoetida (hing)
For the Masala:
Paste of 1 onion
1 ½ tsp Ginger/Garlic paste
1tsp Tomato puree
1tsp Turmeric powder
½ tsp Garam Masala powder
1 tsp Cayenne pepper
1 tsp Kashmiri mirch powder
1 tsp Sugar
Salt to taste
1 tbsp lemon juice (optional)
2 Green chillies, whole
3/4 Red button onions, whole & peeled
Coriander leaves, fresh and chopped
2 Green chilies, whole with the stem (dati)
- Bring water to a boil with little salt and parboil the potatoes. Peel the potatoes and keep them whole.
- Heat oil and sauté the potatoes adding a pinch of turmeric powder, cayenne pepper & salt. Saute the potatoes till they are light golden. Keep aside.
- In the same oil, add the bay leaves, green cardamoms, cinnamon stick, cloves and asafoetida and sauté for a few minutes.
- Add the onion paste and fry until oil separates. Now add the ginger/garlic paste and fry until oil separates.
- Add the tomato puree and sauté till nicely blended with the onion-garlic-ginger paste.
- Add the turmeric powder, cayenne pepper, kashmiri mirch, garam masala powder, salt, sugar and lemon juice and blend the spices and onion-ginger-garlic paste well and cover and let it simmer on low heat until the masala-mix is cooked (takes about 10 min).
- Now add the potatoes, red button onions and the 2 green chilies and mix everything well with the masala. Cover and let it simmer on low/medium heat for another 10 min.
- Add a little water and give it another good stir and pressure cook until it gives way to a moist gravy and the potatoes are cooked.
The gravy should not be too liquidy or too thick. It should be of the consistency where the gravy and the masala will nicely coat the potatoes.
- When done, garnish with fresh coriander leaves, green chilies and lime wedges.
If you do not want to use onions, for tempering use a few cardamoms (elaichi) and a small stick of cinnamon (dalchini) along with the other spices mentioned here.
Also for larger potatoes or 1kg small potatoes - you need to increase the spices, 1 ½ tbsp of tomato puree, 1 tsp sugar, use 3/4 medium sized onions, for onion paste.
1 tsp Ghee (optional but it lends a good flavor).
Monday, March 24, 2008
500 gms Paneer - cut into 1-inch cubes
1 medium-sized Onion, thinly sliced
1 tbsp Ginger, finely chopped
1 tbsp Garlic, finely chopped
2-3 green Chillies, finely chopped
1 Capsicum, diced
2 tbsp Soy sauce
1 tbsp Corn starch mixed with 3 tbsp water
Salt, to taste
1/2 tsp crushed black pepper
2 tbsp green onion, chopped
2 tbsp cooking oil
water, as needed
Fry paneer pieces till brown on all sides and set aside to soak in a bowl of warm water.
Heat oil and saute chopped green chillies, ginger and garlic till fragrant. Add chopped onions and fry till lightly browned. Add paneer pieces, capsicum, salt, pepper, and soya sauce and cook for a minute. Add a splash of water and allow to come to a boil.
Add corn starch mixture and stir till sauce thickens adding more water if necessary. Cover and cook for 2-3 minutes to allow paneer to soak in all the favours and garnish with chopped green onions.
As you all know (I address all indians) Illish maach bhape is unique only to Bengal and is my favourite of all fish preparations. I guess its nothing new since most bongs are fond of this dish and I'm no exception.
My Mom's illish maach bhape is somthing to die for but unfortunately I'm not that good. I'm not to blame entirely, though. I don't have the right utensils to prepare the sorse paste, the main ingredient in this dish and so I just grind the mustard seeds in a coffee grinder and then make a paste of it with water with other spices (turmeric, salt & chilli powder) added in. And its still pretty good and yummmmy....
I follow the usual recipe that most bengalees follow but the only difference - I cook it in a microwave which takes about 20 minutes and then ready to serve with steaming hot rice....
Tuesday, March 4, 2008
1 or 2 Broccoli (fresh)
Black onion seeds (Kaalo jeerey or Kalonji)
2 Green chillies - slit in the middle
2 to 3 tbsp. Olive or Sunflower oil
1 tsp. Salt or to taste
1 tsp. Sugar or to taste
Divide broccoli into florets and wash well and drain the water.
Heat oil and add the green chillies and the onion seeds till they start to crackle.
Add the broccoli and stir for a minute and cover and steam the vegetable until just tender.
When the broccoli's tender, dry out all the water. Then add the salt and sugar; stir for a minute; cover and simmer for 5 min on low heat.
When done, serve immediately with steamed rice.
Monday, December 3, 2007
1 tsp. Turmeric powder
A pinch of Hing (asofoetida powder) - optional
Wash and soak black gram lentils and red kidney beans overnight. Pressure cook the soaked lentils and beans with water, salt, kashmiri mirch/cayenne pepper, turmeric, and grated ginger till lentils and beans are done and soft.
Lightly mash the mixture, keep aside.
Add garam masala and chopped tomatoes.
Serve hot with Naan or Paratha or even with rice.
Saturday, December 1, 2007
Thursday, November 29, 2007
1/4 cup sugar
4 tablespoons unsalted butter, melted
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature