11
Jul 17

Whole broccoli (musallam)/masala

It works wonder, when you wish to fill your plate with verdant and glorious green broccoli; this verdant vegetable is a powerhouse of nutrients. It’s reputed to … which have so many benefits.

Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. Broccoli shares these cancer fighting, immune boosting properties with other. Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis. Here I used almond that makes the recipe more nutrients.

‘Whole broccoli (musallam)/masala’ spells a mouthwatering recipe, is a main dish for vegetarians. Cooking in mustard oil with cinnamon and black cardamom brings special flavor to the dish.

Ingredients:

  • Broccoli: 1 medium size (300-400gm)
  • Curd: 50 gm
  • Chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Ginger: 2-3” piece
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  • Mustard oil/ cooking oil: 50 gm.
  • Onion: 1 no. (Medium size)
  • Cinnamon: 2” stick
  • Black cardamom: 1 no.
  • Almond: 10-12no.
  • Coriander powder: ½ teaspoon
  • Cumin: ½ teaspoon
  • Bay leaf: 1 no.

Preparation:

  1. Clean and wash the broccoli in lukewarm salted water, keep aside.
  2. Chop and fry onion, ginger, green chili and grind along with almond and curd to fine masala paste, keep aside.

Method:

  1. Put oil into the cooker body; shallow fry the broccoli with little salt all around, take it out and keep aside. Add seasoning (cumin, bay leaf, cinnamon and cardamom); sputter it for few seconds, add the masala paste and stir fry until liquid dries up or oil separates from masala.
  2. Add salt and other powder masala except Garam masala; stir fry for couple of minutes. Add water, close the lid and place the cooker on high flame, bring to full cooking pressure and put of the flame. Open cooker immediately, place cooker on gas if more gravy is there, add garam masala and put off the flame.
  3. ‘Whole broccoli musallam/masala’ is ready to serve, transfer into serving bowl, garnish with almond.
Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Ingredients

Ingredients

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

add the masala paste

add the masala
paste

stir fry until liquid dries up

stir fry until liquid dries up

Add salt and other powder masala

Add salt and other powder masala

Add water

Add water

Add water

Add water

close the lid

close
the lid

add garam masala

add garam masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala


08
Jul 17

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

The flavor of today, bitter gourd is the taste infused with panch phoran. Panch phoran is adorn in every Bengali kitchen; panch phoran is a signature blend of five spices (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed), relish the different taste of bitter gourd…

Ingredient:

  • Karela (bitter gourd): 150 gm
  •  Potato: 100 gm
  • Onion: 1 onion (small)
  • Mustard oil: 4 tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: one teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Jaggery: 1 teaspoon (as per taste)
  • Panch-phoran (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed):1 teaspoon

Preparation:

  1. Wash and Trim the both ends of bitter gourd), and chop into small slices as in photo, keep aside.
  2. Chop potatoes into small pieces as in photo. Chop onion also into thin slices, keep aside

Method:

  1. Heat oil in a heavy bottom pan, Add panch phoran let it sputter for few seconds; add a pinch of turmeric powder.
  2. Add chopped onion into the oil; sauté on high flame, fry until onion get translucent, add chopped potatoes, stir fry for couple of minutes add chopped bitter gourd, stir fry continuously for 3-4 minutes on medium low flame.
  3. Add salt, reduced the flame and cook until it is 80% done, add coriander powder and turmeric powder, Fry till vegetables are done. Add dry mango powder and Jaggery; fry for couple of minutes, put off the flame.
  4. Now Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style) is ready. This is served with rice or paratha.
  5. Note: heavy bottom pan and low heat works better.
Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Ingredient

Ingredient

chopped vegetables

chopped vegetables

Add panch phoran

Add panch phoran

Add chopped onion

Add chopped onion

Add chopped onion

Add chopped onion

add chopped potatoes

add chopped potatoes

stir fry

stir fry

add chopped bitter gourd

add chopped bitter gourd

add chopped bitter gourd

add chopped bitter gourd

Add salt

Add salt

add coriander powder and turmeric powder

add coriander powder and turmeric powder

Fry till vegetables are done

Fry till vegetables are done

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

put off the flame.

put off the flame.

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)


07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.
Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)


06
Jul 17

All the way with mint(pudina)

In summer it is necessary to stay cool in  natural and refreshing way, there are so many ways to protect from summer, using  mint is one of them which is known for its fragrance and cool refreshing taste.

Mint (leaf) can be used either as fresh leaves or  dried leaves  in many ways like chat masala, Aaloo bhujia, chapati Aata, sauth (tamarind chutney)  or as a  garnish for biryani, salad and raita.

If you have bunch of pudina (mint); you mostly use as chutney, but here are some recipe other than chutney. I have allready link the all recipes…

So why are you waiting for go ahead…

Relish these recipe with your family.

  1. Pudina pachari (mint raita)
  2. Pudina paratha
  3.  Khasta aaloo fry
  4. Verdant green kiwi cooler
  5. Raw mango squash
  6. raw mango jal-jeera
  7. Stuffed aaloo poori
All the way with mint (pudina)

All the way with mint (pudina)


06
Jul 17

Balakaya (raw banana) thoran

My favorite traditional dish from south India; topped with signature herbs, combining the aromatic flavor of curry leaves red chili, dry coconut gives the wonderful taste and is healthy too. Relish the recipe…

Ingredients:

  • Raw banana: 2no. (Medium size, vegetable verity)
  • Onion: 1 no.
  • Madras onion (small variety): 10-12no.
  • Green coriander leaves: 2 tablespoon (chopped)
  • Garlic: 2-3 flakes
  • Green chili: 1 no.
  • Dry coconut: ¼ no.
  • Coconut oil/cooking oil: 2 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard seed: ½ teaspoon
  • Red chili: 1no.
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: ½ teaspoon

Preparation:

  1. Chop madras onion, keep aside.
  2. Roughly chop and grind onion, along with coconut, green chili and garlic to paste, Keep aside.
  3.  Peel off banana, slice longitudinally into 2-3”pieces, keep aside.

Method:

  1. Boil/ microwave it (just required quantity of water so that there is no water left after boiling); add prepared paste, curry leaves, turmeric powder and a tablespoon of oil  into it, stir and cook for couple of minutes, put off the flame, keep aside.

Seasoning:

  1. Take fry pan, put oil; when it smokes, add mustard seeds, red chili and asafoetida wait till it sputters.
  2. Add chopped onion; stir fry until it gets light brown in color, put off the flame.
  3.  Add this seasoning and chopped green coriander leaves into prepared banana sabji, stir and transfer in to serving bowl; serve this as a side dish at lunch or dinner.
Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Ingredients

Ingredients

 Peel off banana, slice longitudinally

Peel off banana, slice longitudinally

Boil

Boil

add prepared paste

add prepared paste

add prepared paste

add prepared paste

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add tablespoon of oil

add tablespoon of oil

add mustard seeds, red chili and asafoetida

add mustard seeds, red chili and asafoetida

Add chopped onion

Add chopped onion

stir fry until it gets light brown

stir fry until it gets light brown

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran