28
Aug 18

whole Mung (green gram) tadka

Serving this whole mung tadka in combination with wheat/corn chapati or with steamed rice: result in a complete protein level.

It is very easy to digest and used in north Indian house as daily meal.

Ingredients:

  • Whole Mung: 150gm.
  • Onion: 1no. (Small)
  • Tomato: 1 no. (Small)
  • Green chili: 1 no.
  • Red chili powder: ½ teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2” (grated)
  • Garlic: 3-4 flakes
  • Cumin: 1 teaspoon
  • Cinnamon stick: 1 inch
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon
  • Cooking oil/Ghee: 1 teaspoon
  • Butter: 100 gram
  • Garam masala powder: ¼ teaspoon
  • Chopped green coriander: 1 tablespoon

Preparation:

  1. Soak Mung overnight.
  2. Chop tomato, onion, garlic, ginger, green coriander and green chili, keep aside.

Method:

  1. Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water in a pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes, allow cooker to cool and open.
  3. Take fry pan and heat ghee, put 1 teaspoon of cumin and cinnamon, when it begins to sputter add
  4. Chopped onion, garlic and green chili, stir fry till it onion gets translucent. (Keep it stirring otherwise it may burn)
  5. Add chopped tomato and fry  till oil separates from the masala.
  6. Add red chili powder and stir it for few seconds, add boiled Mung and water to your requirement. Lower the flame; boil it about 2-3 minutes (Slow cooking brings more taste and flavor)
  7. Note: (Stir it frequently to prevent dal from setting into the pan bottom.)
  8. Add Garam masala and coriander leaves, put off the flame.
  9. Transfer into serving bowl, add extra ghee (optional) and chopped coriander leaves.
  10. Now ‘Mung dal Tadka’ is ready to serve.
Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Ingredients

Ingredients

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

allow cooker to cool

allow cooker to cool

put 1 teaspoon of cumin and cinnamon

put 1 teaspoon of cumin and cinnamon

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped tomato

Add chopped tomato

fry till oil separates from the masala

fry till oil separates from the masala

Add red chili powder

Add red chili powder

Add red chili powder

Add red chili powder

add boiled Mung

add boiled Mung

add boiled Mung

add boiled Mung

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

boil it about 2-3 minutes

boil it about 2-3 minutes

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka


17
Aug 18

Kachche papita ki tarkari (Raw papaya curry with poppy seed)

It was hot sultry evening, a fresh breeze coming from the sea make it ideal climate. I was strolling in my lawn at Anuvijay Township very near to Kanyakumari.

There is a papaya plant in my garden; the plant is easily grown without much care. Papaya is known as super food.

There is no vegetable in my refrigerator, so I decided to prepare ‘Kachche papita ki tarkari (Raw papaya curry with poppy seed)’. The taste is amazing.

Ingredients:

  • Raw papaya: medium size (~ 400 gm)
  • Salt: 1 teaspoon (as per taste)
  • Coriander powder: ½ teaspoon
  • Turmeric powder: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Mustard oil/cooking oil: 2 tablespoon
  • Mustard seed: ½ teaspoon

For wet paste:

  • Madras onion: 10-12 no.
  • Garlic: 3-4 flakes
  • Poppy seed: 1 tablespoon
  • Sesame seed: half teaspoon

Preparation:

  1. Peel off onion and garlic, Keep aside.
  2. Dry grind poppy seed, sesame and salt together, and then add garlic and onion into it. Grind the wet masala till fine paste. Keep aside.
  3. Peel off papaya, discard the seeds and chop into small cubes.

Method:

  1. Take a pressure cooker: put oil, when oil starts to smoke, add mustard seeds, and sputter for few seconds.
  2. Add chopped papaya stir fry for couple of minutes, add wet masala, salt, coriander powder, chili powder and turmeric powder (keep it stirring otherwise it may burn).
  3. Stir fry for couple of minutes or till liquid dries up; add a cup of water.
  4. Close the cooker; cook on high flame, bring to full cooking pressure, reduce to low flame and cook for 1 minute. Allow cooker to cool and open.
  5. Serve hot with poori, bread or chapati.
    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Ingredients

    Ingredients

    peeled papaya

    peeled papaya

    chopped papaya

    chopped papaya

    add mustard seeds

    add mustard seeds

    Add chopped papaya

    Add chopped papaya

    add chopped papaya

    add chopped papaya

    add wet masala

    add wet masala

    add wet masala, salt, coriander powder, chili powder and turmeric powder (keep it stirring otherwise it may burn).

    add wet masala, salt, coriander powder, chili powder and turmeric powder (keep it stirring otherwise it may burn).

    20170412_084045

    Stir fry for couple of minutes

    Stir fry for couple of minutes

    add a cup of water

    add a cup of water

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)

    Kachche papita ki tarkari (Raw papaya curry with poppy seed)


17
Aug 18

Raw papaya with peanut

This ‘Raw papaya with peanut ‘recipe gives me the confidence for any occasions either daily meal or kitty party. The recipe is focused on ingredient peanut and preparation technique which takes less time in kitchen. The crunchy peanut taste in raw papaya is so yummy…

Ingredient:

  • Raw papaya: 300 gm
  • Madras onion: 4-5 no.
  • Garlic: 4-5 flakes
  • Cooking oil: 2 tablespoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Peanut: 1 tablespoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Dry roast peanut, discard the skin of peanut, roughly ground, and keep aside.
  2. Chop the onion and garlic, keep aside.
  3. Peel off papaya, discard the seeds and chop into small cubes, boil/ microwave the chopped papaya, keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add mustard seed, sputter for few seconds; add a pinch of turmeric powder, and put chopped onion and garlic, stir fry for 2
  2. minutes on high flame till it gets translucent, add boiled raw papaya, sauté on medium flame, and cover for few minutes (~ 4-6 minutes).
  3. Add coriander powder, turmeric powder, salt and roughly grind peanut.  Stir fry for 2 minutes, now raw papaya with peanut is ready to serve.
  4. Note: heavy bottom pan works better. This is served with rice or chapati/ paratha.
    Raw papaya with peanut

    Raw papaya with peanut

    Ingredient

    Ingredient

    chopped ingredients

    chopped ingredients

    put chopped onion

    put chopped onion

    Add coriander powder, turmeric powder, salt

    Add coriander powder, turmeric powder, salt

    now add raw papaya

    now add raw papaya

    now add raw papaya

    now add raw papaya

    Stir fry for 2 minutes

    Stir fry for 2 minutes

    Add roughly grind peanut

    Add roughly grind peanut

    Add roughly grind peanut

    Add roughly grind peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut


15
Feb 18

Squid (kanava fish) stew

Let’s celebrate Valentine’s Day in all its glory, buying so called heart shaped balloons, and cook squid stew for the love of love. The taste is marvelous.

Ingredients:

  • Squid: 200 gm
  • Onion: 1 no. (Medium size)
  • Tomato: 1no. (Small size)
  • Garlic: 6 flake (medium)
  • Ginger: 2 inch pieces
  • Green chilly: 2 no.
  • Dry whole red chilly: 2 no.
  • Cumin seed: 1 teaspoon
  • Black pepper: 10-15
  • Cinnamon: 1 inch piece
  • Black cardamom: 1 no. (Crushed)
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Cooking oil: 2 tablespoon

Preparation:

  1. Cleaning and cutting Squid (kanava fish):
  2. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  3. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  4. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish as your desired shape either ring or square shape. Again wash it and keep aside.
  5. Peel off and chop the garlic and ginger, make fine paste keep aside.
  6. Cut onion into fine slices longitudinally, cut green chili and tomatoes into small pieces. Keep aside.

Method:

  1. Take a pressure cooker, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric powder and 1 tablespoon of oil. Mix all ingredients with 1 cup of water, close the lid and Bring to full cooking pressure reduce to low flame and cook for 4-5 minutes. Allow cooker to cool.
  2. Take a fry pan. Put rest of oil in it, add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.
  3. Fry for few seconds, then add chopped tomatoes; fry tomatoes till oil leaves from sides (about 3-5 minutes).
  4. Add green chili and boiled squid; fry it till liquid dries up, decorate with green coriander and sliced onion.
  5. Squid stew is ready to be served with steamed rice and dal in the lunch or any meal as you wish.
Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish)

Squid (kanava fish)

Ingredients

Ingredients

20161003_175118

, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric

, put squid (kanava fish), sliced onion, garlic, ginger, green chili, salt, turmeric

boiled squid

boiled squid

add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.

add panch phoran (Cumin, Fennel seed, Black mustard seed, Fenugreek seed, Onion seed), Garam masala (Cumin seed, Black pepper, Cinnamon, cardamom, crushed cardamom and star anise) and dry whole red chili.

add chopped tomatoes

add chopped tomatoes

Add green chili

Add green chili

Add green chili and boiled squid

Add green chili and boiled squid

decorate with green coriander and sliced onion.

decorate with green coriander and sliced onion.

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew

Squid (kanava fish) stew


05
Dec 17

Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

Khichadi is perhaps the most humble, universal and adaptable food experiments in India with innumerable variations as complex as our country’s geography is. With the recent heat around the controversy of declaring it the national food of the country and eventually downgrading it to letting it remain a brand India food has at least given some acknowledgement to its existence nevertheless.

This is the quintessential Bengali version popularly savored as a ‘Bhog’ or ‘Prasad’ during the Durga puja festival and makes the taste buds running with the fragrance of rice, lentils and vegetables with the hint of sweetness and strong yet palatable spice mix.

Puja bhog around the country is actually a part of ‘Naivedya’ or the essential offering of food to the Hindu Deity. Khichuri or Khichadi must perhaps be tracing back its origin to a time when humungous amounts of Bhog were to be distributed to the devotees worshipping the Goddess and which also was relatively quick, simple, and flavorful and filling for the stomach. Use of garlic and onion in this version of the Khichadi is a complete no but you shall find the taste perfectly comforting and satiating.

So this one recipe is to be classically prepared with a lavish drizzle of ghee and a generous potpourri of three to five vegetables along with the simple raw spice mix blended in it. Traditionally ‘Gobindobhog’ rice and ‘’Sona’ Moong dal varieties are used. However, I have used the ordinary home-cooking style and yet it has come out equally tasty and rich in flavour. You must try out this one recipe if the ordinary recipe has fizzed you to boredom.

Ingredients:

  •  Rice: 100 gm.
  • Mung Dal (split green gram):100 gm.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Garam Masala powder: ½ teaspoon
  • Roasted cumin powder: 1 teaspoon
  • Green chili: 2-3 no.
  • Potato: 2no.
  • Cauliflower: 100 gm
  • Green peas: 100-150 gm
  • Red pumpkin: 50 gm.
  • Fresh coconut: 4” piece (scraped)
  • Ginger: 2” piece
  • Red chili powder: ½ teaspoon
  • Cooking oil: 4 tablespoon
  • Cinnamon: 2” stick
  • Clove: 3-4 no.
  • Bay leaf: 2 no.
  • Cumin: 1 teaspoon
  • Red chili: 2 no.
  • Green cardamom: 3-4 no.
  • Ghee: 50 gm.
  • Water: 1 liter

Preparation:

  1. Dry roast Moong dal on low flame, till it gets light brown in color, wash it with running water, keep aside.
  2. Wash rice, keep aside.
  3. Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces (~ 2”pieces), keep aside.
  4. Cut ginger and green chili into small pieces, keep aside.
  5. Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil. Let this start emitting smoke. Then add cumin seed, bay leaf, red chili and whole Garam masala.
  2. Let this splutter for few seconds. Then add the desiccated coconut and fry for few seconds and add washed dal and fry on low flame for couple of minutes.
  3. Add rice and continue to fry on low flame for couple of minutes. Then keep this mixture aside.
  4. Take a frying pan. Heat 2 tablespoons of oil and let the oil start to emit smoke. Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to become light brown in color. Add peas, yellow pumpkin and mixed wet masala and continue to fry further for couple of minutes.
  5. Add ginger and tomatoes; fry for another two minutes, add fried rice and dal  into fried vegetables, stir  and add boiled water, add 1 ½  teaspoon of salt.
  6. Cook on high flame till it starts to boil; lower the flame and cook further until it reaches the desired consistency as demonstrated in the pictures (About 10-15 minutes). Add ghee when the Khichadi is piping hot and also drizzle it with a dash of Garam Masala powder.  Put off the stove and keep this aside.
  7. Now Bhog ki khichadi (Rice and Lentil porridge) is ready to be served.
  8. Note: Pressure cooker can be used instead.
    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Ingredients

    Ingredients

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    Chop potatoes, cauliflower, tomato, yellow pumpkin into large pieces

    rice and dal

    rice and dal

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add cumin seed, bay leaf, red chili and whole Garam masala.

    add desiccated coconut

    add desiccated coconut

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    Heat 2 tablespoons of oil

    Heat 2 tablespoons of oil

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add salt, turmeric powder, roasted cumin powder and coriander powder along with little water, wet Masala is ready, keep aside.

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    Add chopped potatoes and cauliflower. Fry on medium flame till the edges start to brown in color. Add peas, yellow pumpkin

    add washed dal and fry on low flame for couple of minutes.

    add washed dal and fry on low flame for couple of minutes.

    add mixed wet masala

    add mixed wet masala

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    Add ginger and tomatoes

    , add fried rice and dal

    , add fried rice and dal

    add boiled water

    add boiled water

    Cook on high flame

    Cook on high flame

    lower the flame and cook further

    lower the flame and cook further

    Add ghee

    Add ghee

    a dash of Garam Masala powder

    a dash of Garam Masala powder

    Put off the stove

    Put off the stove

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)

    Bhog Khichadi (Bhoger Khichuri Rice and Lentil porridge)