19
Jul 20

Zucchini Fudge

  • Servings: 4
  • Preparation time: 5 minutes.
  • Cooking time: 11 minutes.
  • Total time: 16 minutes.

I would like to bring toothsome sweets through fresh vegetables in everyday life. “Zucchini Fudge”

The sweets, beautiful green in color, not only delicious but nutritious too. It will be surly satisfying to you…

It is highly pleasing so far taste is concerned, I used cashew nut you can pick dry fruits of your own choice pistachio or walnut; to make the dish more delectable …

Ingredients:

  • Zucchini: 2 no. (3 cups grated)
  • Sugar: 1 cup
  • Skimmed milk powder: 1 cup
  • Ghee (clarified butter): 2 tablespoon
  • Cashew nut: 10-12 no.
  • Green cardamom powder: ½ teaspoon

Preparation:

  1. Grate zucchini, keep aside.
  2. Chop cashew nut, keep aside.
  3. Grind green cardamom, keep aside.

Method:

  1. Heat ghee in a heavy bottom woke; add grated zucchini and sugar, cook on medium flame for about 6-7 minutes or until zucchini is done. Add skimmed milk powder; stir fry for 2-3 minutes on medium low flame or until ghee separates from sides.
  2. Add cashew nuts and cardamom powder , stir fry for one minute, put off the flame; shape this from biscuit cutter or mold. Let it cool and serve after (minimum) 3 hours.
Zucchini Fudge
Zucchini Fudge
Zucchini Fudge
Ingredients
Heat ghee in a heavy bottom woke
add grated zucchini and sugar
add grated zucchini and sugar
cook on medium flame
cook on medium flame
cook on medium flame
Add skimmed milk powder
Add skimmed milk powder
Add cashew nuts
Add cashew nuts and cardamom powder
shape this from biscuit cutter or mold
shape this from biscuit cutter or mold
Zucchini Fudge
Zucchini Fudge
Zucchini Fudge
Zucchini Fudge
Zucchini Fudge
Zucchini Fudge
Zucchini Fudge
Zucchini Fudge

19
Jul 20

Tawa Fry Fish

  • Servings: 2
  • Marinating time: 10 minutes.
  • Preparation time: 10 minutes.
  • Frying time: 10 minutes.
  • Garnishing time: 2 minutes.
  • Total time: 32 minutes.

For those who want variety, here is the recipe “Tawa fry fish” with little variation of conventional cooking.  Serve it piping hot with bulk of salad as starter and sake (Japanese drink) …

Marinate the fish with mixture of garlic paste and spices, fry on iron tawa adding sesame, the nutty and crunchy flavor of sesame creates awesome effect…

Ingredients:

  • Fish: 500 gm
  • Garlic: 1 teaspoon (paste)
  • Salt: 2 teaspoon
  • Kashmiri chili powder: 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Chat masala powder: ½ teaspoon
  • Sesame seed: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Mustard oil/cooking oil: 4 tablespoon
  • Curd/ yogurt: 1 tablespoon
  • Lemon slices: ½ no.
  • Onion: 1 no.
  • Green chili: 1 no.

Preparation:

  1. Clean the fish with running water; coat fish with curd, Leave it for 5-7 minutes. Again wash fish drain out all the water.
  2. Prepare marinate with paste of garlic, salt, turmeric powder, chili powder and Garam masala powder along with  one teaspoon of oil; Rub  the marinate  all over the fish, Keep aside for minimum 10 minutes.
  3. Chop and make onion rings and  green chili Julian’s, keep aside.

Method:

  1. Heat oil on Tawa at high flame, when smoke starts, put sesame seed; sputter for few seconds, reduce to low flame, add fish and fry for about 2-3 minutes, spread sesame seed over the fish fillet. Change the side and continue to cook for 2-3 minutes (it depends on the thickness of the fillet).
  2. (Fry until golden brown color appears, about 2-3 minutes each side).
  3. Remove fish from Tawa; spread onion rings on the tawa, cook on high flame just for a minute.
  4. Garnish fish with the onion rings, chat masala and lemon. Serve piping hot with salad.
Tawa Fry Fish
Tawa Fry Fish
Tawa Fry Fish
Ingredients
coat fish with curd
marinate with paste of garlic, salt, turmeric powder, chili powder and Garam masala powder
Rub the marinate all over the fish
add fish and fry for about 2-3 minutes
add fish and fry for about 2-3 minutes
Change the side and continue to cook for 2-3 minutes
Change the side and continue to cook for 2-3 minutes
Tawa Fry Fish
Tawa Fry Fish
Tawa Fry Fish
Tawa Fry Fish
Tawa Fry Fish
Tawa Fry Fish

19
Jul 20

Stuffed Zucchini

  • Servings: 2
  • Preparation time: 8 minutes.
  • Preparing stuffing time: 11 minutes
  • Grilling time: 8 minutes.
  • Total time: 27 minutes.

In the summer, June to August Zucchini is the star of vegetable shop in Tokyo. This is an incredibly versatile vegetable. Today I prepared stuffed zucchini which really turn out very delicious dish that tasted great. You can serve it as side dish or it can be packed in kid’s Tiffin boxes as chapatti roll or make hotdog from this stuffed zucchini.

Ingredients:

  • Zucchini: 2 no.
  • Khus-Khus (Poppy Seed/ posta): 3 tablespoon
  • Mustard Oil: 2 tablespoon
  • Jeera (Cumin): ½ teaspoon
  • Onion: 1 no. (Small)
  • Fresh/ Frozen Peas: ½ cup
  • Garlic: 2 flakes
  • Salt: ½ teaspoon
  • Green chili: 1 no.
  • Ginger: 1 inch piece
  • Turmeric powder: ¼ teaspoon
  • Chili power: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ¼ teaspoon
  • Red bell pepper: ½ no.
  • Cheese cube: 2 no. (Optional)

Preparation:

For stuffing:

  1. Trim the both ends of zucchini and slice length wise into two halves; scoop out pulp and seeds with help of small spoon, grease the inner and outer boat shaped zucchini with ghee keep aside (see photo)
  2. Chop green chili, red bell pepper, zucchini pulp and onion into small pieces, keep aside.
  3. First make fine powder by dry grinding poppy seed with salt then add 2-3 table spoon of water along with ginger and garlic,  grind to fine paste, keep aside. (Direct wet grinding of ‘poppy seed’ is a herculean task)
  4. Put a non stick/ heavy bottom pan on the stove; put oil in it, when smokes add cumin seed. Wait for few seconds then add chopped onion; stir fry on medium flame for couple of minutes or till onion gets translucent, add chopped zucchini pulp and seeds, continue to fry for couple of minutes, add peas, continue to fry for couple of minutes.
  5. Add grounded poppy seed paste continue to fry on lower flame for couple of minutes; add  red bell pepper,  green chili, dry masala powder and one teaspoon of ghee, stir well for a minute and put off the flame, add Garam masala powder. Now stuffing is ready, divide the stuffing into 4 parts, Keep aside.

Method:

  1. Arrange the zucchini boat into the preheated griller (you can use oven or even fry pan) for about 4-5 minutes on minimum flame, turn the side and continue to cook for couple of minutes; take out the boat from griller, stuff the boat with stuffing, sprinkle the cheese (you can skip cheese) and again place in to the griller for one minutes.
  2. Now “Stuffed Zucchini” is ready to be served.
Stuffed Zucchini
Stuffed Zucchini
Stuffed Zucchini
Ingredients
slice length wise into two halves
scoop out pulp and seeds
Scooped Zucchini
Scooped Zucchini
put oil
add chopped onion
add chopped zucchini pulp and seeds
continue to fry
add peas
Add grounded poppy seed paste
Add grounded poppy seed paste
add red bell pepper, green chili, dry masala powder and one teaspoon of ghee
add red bell pepper, green chili, dry masala powder and one teaspoon of ghee
add Garam masala powder
stuffing is ready
Arrange the zucchini boat into the preheated griller
turn the side and continue to cook
stuff the boat with stuffing
stuff the boat with stuffing
sprinkle the cheese
Stuffed Zucchini
Stuffed Zucchini
Stuffed Zucchini
Stuffed Zucchini
Stuffed Zucchini
Stuffed Zucchini
Stuffed Zucchini

19
Jul 20

Mugalai Aaloo (potato) Curry

  • Servings: 4-5
  • Pricked potato time: 10 minutes.
  • Marinated time: 2 hours.
  • Preparation time: 8 minutes.
  • Frying potato time: 5 minutes
  • Frying time: 15 minutes.
  • Cooking time: 6-7 minutes.
  • Total time: 45 minutes.

India is known for its delicious curry dishes; even in first day of our Japanese class in Tokyo, teacher asked me that how Indians prepare so many variety of curry like green curry, red curry, white curry…one of the most colorful and tasty variety of dishes…

That very moment I was feeling so proud of my country that Indian food have not only curry but offers endless variety of food.

“Mugalai Aaloo (potato)” curry is a delicious Nababi recipe; have lots of dried fruits, nuts and spices. Try this weekend giving break to vegetables or dal (lentil).

Ingredients:

  • Potato (Aaloo): 500 gm
  • Yogurt/Curd: 100 gm
  • Kashmiri chili powder: 1 tablespoon
  • Coriander powder: 1 tablespoon
  • Onion: 2 no. (Medium)
  • Tomato: 2 no. (Small)
  • Ginger: 2” piece
  • Garlic paste: 1 teaspoon
  •  Almond: 15-20 no.
  • Cashew nut: 20-25 no.
  • Poppy seed (Khus-Khus): 2 tablespoon
  • Green chili: 3-4 no.
  • Fresh/ dry coconut: 2 tablespoon
  • Salt: 1 tablespoon
  • Garam masala powder: ½ teaspoon
  • Cumin: 1 teaspoon
  • Ghee: 200 gm.
  • Oil: 1 tablespoon
  • Clove: 2-3 no.
  • Green cardamom: 5-6 no.
  • Black cardamom: 2 no.
  • Cinnamon: 2”stick
  • Kewada essence: 3-4 drop (optional)

Preparation:

  1. Chop ginger in Julian, keep aside.
  2. Grind poppy seed, 8 no. of cashew nut, green cardamom and green chili and make fine paste. (First grind dry poppy seed, and then add water and other ingredients). Keep aside.
  3. Peel off potatoes, and prick it all over with help of fork, keep this into water.
  4. Blend curd and put into big bowl, add Kashmiri chili powder, garlic paste, pricked potato and mix, leave it for about 2 hours to marinate.
  5. Slice onion longitudinally, deep fry on high flame till it gets light brown (Fry it into small batches). Do not put all the slices at a time, it will become messy. Remove and spread it to avoid lumping.
  6. Fry cashew nut and almond on low flame, keep aside.

Method:

  1. Take out potatoes from the marinated yogurt mixture; deep fry them on medium flame until golden color (about 4-5 minutes) remove it. (Take out some ghee if there is more, only 3 tablespoon ghee to be used for making gravy)
  2. Put both black and green cardamom, cinnamon, cumin and bay leaf, sputter for few second, add ginger, stir fry on low flame for few seconds; add prepared paste, continue to fry on lower flame until gets golden in color ( about 5-6 minutes).
  3. Add left over marinated yogurt mixture; continue to fry for 3-4 minutes or till ghee is separated from masala, add deep fried potatoes, stir fry for couple of minutes, add 1 cup of water, cover the pan. Cook for about 5-6 minutes.
  4. Add prepared fried onion, fried almond and cashew nut; boil and put off the flame, add Garam masala powder and kewada essence. Transfer into serving bowl decorates with mint leaves and sliced onion.
  5. “Mugalai Aaloo (potato)” is ready to be served along with dost paratha, cumin rice or naan.
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry
Ingredients
marinate potatoes
marinate potatoes
Fry cashew nut and almond on low flame
Fry cashew nut and almond on low flame
deep fry them on medium flame
deep fry them on medium flame
deep fry them on medium flame
Put both black and green cardamom, cinnamon, cumin and bay leaf
add ginger,
add prepared paste
add prepared paste
continue to fry on lower flame
Add left over marinated yogurt mixture
Add left over marinated yogurt mixture
continue to fry for 3-4 minutes or till ghee is separated
add deep fried potatoes
stir fry for couple of minutes
stir fry for couple of minutes
add 1 cup of water
cover the pan
Add prepared fried onion
Add prepared fried onion
add Garam masala
put off the flame
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry
Mugalai Aaloo (potato) Curry

18
Jul 20

Mugalai Chicken Tikka with Kali Mirch

  • Servings: 2
  • Marinated time: 25 minutes.
  • Preparation time: 7 minutes.
  • Tikka roasting time: 10 minutes
  • Frying time: 16 minutes.
  • Cooking time: 11 minutes.
  • Total time: 44 minutes.

Lunch or dinner it always right time for “Mugalai Chicken Tikka with Kali Mirch”, distinct flavor of Kali Mirch. Crunchy flavor of whole cashew nut and the onion, tomato & cashew nut paste further enhances the flavor of dish and create the rich texture of the gravy.

Ingredients:

  • Chicken (boneless): 250 gm
  • Yogurt/Curd: 2 tablespoon
  • Onion: 1 no. (medium)
  • Tomato: 2 no. (Small)
  • Ginger paste: 1 tablespoon
  • Garlic paste: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Chat masala powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Cumin: ½ teaspoon
  • Cashew nut: 15-20 no.
  • Ghee: 3 tablespoon
  • Oil: 1 tablespoon
  • Clove: 2-3 no.
  • Green cardamom: 1 no.
  • Cinnamon: 1”stick

Preparation:

  1. Wash chicken in a bowl, marinate the chicken with yogurt, ½ teaspoon of salt, mustard oil and chat masala for 20-25 minutes. You can leave it for longer period also but then keep it in refrigerator.
  2. Cook it into the barbecue/grill or shallow fry with minimum oil.
  3. Prepare paste of 10 numbers of Cashew nut, tomato and half of the onion, keep aside.
  4. Slice the other half of onion, deep fry and keep aside.

Method:

  1. Heat ghee in a fry pan or wok; put cardamom, cinnamon, cumin sputter for few second, add onion, stir fry on high flame for couple of minutes or gets light brown in color.
  2. Add cashew nut, stir fry on lower flame for a minute; add prepared paste, ginger and garlic paste, fry on low flame about 8 -10 minutes or  till liquid dries up, add 300 ml of hot water and bring to boil, add chicken Tikka. Cook on low flame (6-8 minutes), add black pepper powder.
  3. “Mugalai Chicken Tikka with Kali Mirch” is ready to be served along with cumin rice and Naan.
Mugalai Chicken Tikka with Kali Mirch
Mugalai Chicken Tikka with Kali Mirch
Ingredients
, marinate the chicken
marinate the chicken with yogurt
chopped ingredients
Cook it into the barbecue/grill
grilled chicken Tikka
add onion
Add cashew nut
add prepared paste, ginger and garlic paste
add prepared paste, ginger and garlic paste
fry on low flame about 8 -10 minutes
fry on low flame about 8 -10 minutes or till liquid dries up
add 300 ml of hot water
bring to boil
add chicken Tikka
Cook on low flame
add black pepper powder
Put off the flame
Mugalai Chicken Tikka with Kali Mirch
Mugalai Chicken Tikka with Kali Mirch
Mugalai Chicken Tikka with Kali Mirch
Mugalai Chicken Tikka with Kali Mirch