RECIPE INDEX

All the recipes created in my kitchen are gathered here for your convenience. Help yourself...
One recipe can be found in different categories, as it can fall more than one categories. If you have any doubts or queries about any of the recipes found here, you can mail me anytime..will respond you ASAP..Thanks for visiting APPYAYAN..............


Special Events :

1. Durga Puja is on our Doorstep
2. Pujor Diner Khabar (Festive food of Durga Puja - part 1)
3. Pujor Diner Khabar (Festive food of Durga Puja - part 2)
4. Tri-Color Chinese stir-fry vegetable for India's Independence Day
5. Deepavali(diwali), Bhai phota(bhai duj) & A sweet treat
6. Bengali New Year with Pomfret Fish Curry
7. Makar Sankranti- Patishapta Pitha & Gurer Payesh
8. Appyayan Turned One (Appyayan's 1st Birthday) - Microwave carrot ginger cake)
9. How to make plain chapatis that stay soft for long time - visitor's tips


Appetizer/Snacks :

1. MASOOR DAL VADA (RED LENTIL FRITTERS-BENGALI CUISINE)
2. SEMIYA UPMA (Upma made with vermicelli)
3. GHUGNI (DRY YELLOW/WHITE PEAS CURRY-BENGALI CUISINE)
4. CRISPY MOONG DAL MASALA DOSA (THIN INDIAN PANCAKE MADE OF MOONG DAL) & MOONG DAL VADA
5. CHINESE KIDNEY BEANS & POTATO FRY (CHINESE CUISINE)
6. Green Moong & Cabbage Pakora
7. Khaman Dhokla

Breakfast recipes :

1. SEMIYA UPMA (Upma made from vermicelli)
2. VEGETABLE MASALA IDLI
3. CRISPY MOONG DAL MASALA DOSA (THIN INDIAN PANCAKE MADE OF MOONG DAL) & MOONG DAL VADA
4. CHIRER PULAO (POHA/FLAKED RICE PULAO - BENGALI CUISINE)
5. Scrambled Paneer Sandwich w/Focassia(Italian herb bread)
6. Classic French Toast

Beans N lentils :

1. MASOOR DAL VADA (RED LENTIL FRITTERS-BENGALI CUISINE
2. MASALA DAL (masala toor dal)
3. GARLIC FLAVUORED MASOOR DAL (RED LENTIL-BENGALI CUISINE)
4. GHUGNI (DRY YELLOW/WHITE PEAS CURRY-BENGALI CUISINE)
5. GREEN MOONG TADKA DAL


Curries/Gravies :

1. Rainbow Mix-vegetable
2. Broccoli N Potato in black pepper sauce
3. Masala Gobi/Aloo Phulkopir Dum ( Spicy cauliflower curry)
4. Badhakopir Tak Dum (Cabbaeg in sour tomato gravy)
5. Paneer Makhani/Paneer Butter Masala(Indian cottahe cheese in spicy gravy)
6. Soy Muttor (Soya nuggets with green peas)
7. Vegetable Kofta Curry
8. Okra in roasted sesame and poppy seed sauce
9. Beet-carrot Fry
10. Baingan Bharta with Bell pepper(capsicum)
11. Kadhai Paneer
12. Pindi Chana


Salad/Soup :

1. Green Moong-Tomato kachumber
2. Tamarind soup with vegetable
3. Mixed Fruit & Veg salad with Thai dressing - Thai Cuisine

Drinks/beverages :

1. Watermelon-Strawberry Lassi
2. Watermelonade
3. Sweet & Sour lassi


Noodles/Pasta :

1. Garlic Flavoured roasted paneer & vegetable pasta
2. Garlic flavoured hot dog pasta
3. Mee Goreng (stir-fried Veg. noodles)(Chinese Cuisine)
4. Pasta Bolognese with chicken sausage(Italian Cuisine)
5. Classic Macaroni & Cheese(stove top version)

Rice/Chapati/Paratha :

1. Beetroot Chapati
2. Sweet potato & Prawn Pulao
3. Moong Dal Paratha

Dessert/Sweets :

1. Steamed Caramel Custard
2. Stewed Pumpkin in Coconut Cream
3. Carrot Burfi
4. Almond Kulfi
5. Mango Kulfi(low fat)
6. Rawa/Semolina/Suji Laddoo

BENGALI RECIPES

VEG. RECIPES:

1. ALOO POTOLER TARKARI (POTATO-PARWAL CURRY)
2. SAJNE DATA O ALOO POSTO (Drumstick and potato in poppy seed paste)
3. ALOO PHULKOPIR DOM/MASALA GOBI ( Spicy Cauliflower)
4. SPINACH WITH MIX-VEGETABLE (Palong shak-er tarkari) & RADISH CURRY(Mulo Chechki)
5. BADHAKOPIR TAK DOM [Cabbage in sour tomato gravy)
6. BADHAKOPIR DALNA (Cabbage Fry)
7. DHOKAR DALNA (Lentil cakes in a gravy)
8. PUI SAAGER DALNA
9. Stir-fry Amaranth with eggplant (Note Shak begun diye)
10. Palong Shak-er Charchari (Spinach with mix-veg)
11. Narkel Sarshe Patol(Pointed gourd in coconut-mustard sauce)
12. Stir-fry Watercress(Halim Shak) & Radish Green(Mulo Shak)
13. Two Yummy bengali fry recipes

NON-VEG. RECIPES :

FISH :
1. POMFRET FISH CURRY
2. BENGALI THALI - FISH KALIA(MACHCHER KALIA)
3. CHINGRI MACH BHAPE (STEAMED SHRIMP IN MUSTARD SAUCE)
4. Potato & Shrimp Fry

CHICKEN :
1. JHATPAT MURGI (EASY BREEZY CHICKEN CURRY)

Mutton :
1. Tomato Mutton

EGG :
1. DIMER JHOL (Egg Curry)

MISCELLANEOUS (RICE/Indian BREAD/LENTIL/CHUTNEY):

1. RADHABALLAVI/DAL PURI (DEEP-FRIED BREAD STUFFED WITH LENTIL)
2. GARLIC FLAVOURED MASOOR DAL
3. GHUGNI (DRY YELLOW/WHITE PEAS CURRY-BENGALI CUISINE)
4. BENGALI KHICHUDI, LABRA & TOMATO-APPLE CHUTNEY
5. BENGALI POLAO
6. CHOLAR DAL BEGUN DIYE (Chana dal with eggplant)
7. GREEN MANGO CHUTNEY
8. Sweet Potato & Prawn Pulao
9. Tomato O Kacha Aamer Chutney(Tomato & Green Mango chutney)
10. Sweet & Sour Pineapple chutney


DESSERT/SWEETS :

1. COCONUT LADDOO (narkel naru)
2. GURER PAYESH ( Rice kheer with palm jaggery)
3. RASMALAI (Rasgulla in thick milk sauce)
4. PATISHAPTA PITHA (Pancake stuffed with cococnut filling)
5. Misti Doi (Sweet Yoghurt)

Still working on it...........

Watermelon-Strawberry Lassi

Lassi is a popular and traditional Indian drink, originated in the state of Punjab. It is made of Yoghurt with water, salt, sugar, pepper and spices. Different flavours of lassis are also made using different fruits. Lassis can be salty or sweet. Lassis are enjoyed chilled with ice cubes during hot summers.
I love to have my lassis hot summer afternoons after having a light lunch. Fruit lassis are good as you can have your calcium intake with some fresh fruits. One such sunny afternoon, here in Singapore I prepared this Lassi. Try out some time...........



Ingredients : (For 3-4 servings)
Non-fat yoghurt : 1 cup
Water : 3/4 cup
Strawberry : 3/4 cup
Watermelon(seedless): 1 cup
Sugar : 2-3 tbsp. or as per taste
Salt : a pinch
Ice cubes for serving

Method :

• Cut strawberries and watermelon in pieces.
• Put all the ingredients in the blender and blend until frothy.

Serve with ice cubes on top.............enjoy........relaaaaaaaaaax
Sending my favorite summer drink to Chandrabhaga
@ her event Refreshing drink for summer

Green Moong-Tomato Kachumber

What is a "Kachumber" ?
Kachumber is an Indian salad usually made with cucumber, tomatoes, and onions or all sorts of tiny vegetables, flavored with salt, pepper and lemon juice. It goes with any Indian dish like, Pulao, dal(lentil preperation), veg. or non-veg. preperations. The varieties can be endless.

A salad or kachumber in an Indian meal serves only as an accompaniment rather than a course in itself. It is eaten along with the main meal. Salads are not only a wonderful treat to the tastebuds but also are a visual treat. The colorful combination of various ingredients makes it absolutely irresistible. And the benefits of salads is not unknown to anyone. Fresh, raw vegetables contain all sorts of nutrients like vitamins, minerals and fiber. I am a total salad freak. I made this green moong kachumber with some Paneer preperation. The Combination was absolutely great.




Ingredients :
Green lettuce leaves : few
Soaked green moong : 1/2 cup
Tomatoes : 1/2 cup
Red onions : 1/4 cup
Lemon juice : 2-3 tsp.
Salt and black pepper to taste

Method :

• Soak green moong in hot water for at least 3-4 hours. if possible, soak overnight in cold water.
• Cut lettuce leaves and tomatoes in medium bite size pieces. Chop onions finely.
  
• Assemble lettuce, tomatoes, green moong and onions in salad bowl. Squeeze lemon juice, sprinkle salt and pepper. Mix with a big spoon and kachumber is ready to serve.
  

You can add any vegetables of your choice like cucumber, capsicum etc. with this dressing(salt, pepper and lemon). According to me, this is the best salad dressing of all.
Sending this red-green kachumber to Neha of Tasty recipes who is hosting FIC : Red-Green, this event is started by Sunshinemom of Tongue Ticklers

Steamed Caramel Custard

My daughter has turned 11 today...I can't believe this, but yes, she is going to be a teenager soon(At times I wish you wouldn't have grown up so fast, but then I realized that would keep us seeing you turn into a beautiful, vibrant young girl that you're today. Happy Birthday to our sweetest joy )
She asked me to make Caramel custard on her D day, She loves all types of custard...I make custard in pressure cooker, I'll share the recipe today, how to make Caramel Custard in P. cooker



Ingredients :
Sugar : 3/4 cup
Milk : 2 cups
Eggs : 3
Vanilla extract : 1 tsp.
Orange rind : 1 tsp.
Water : about 2 cups (the measurement of water is very important when making in cooker)

Method :

• Lightly grease a heat-proof mould or ramekins with butter.
  
• To make caramel : In a small pan, combine 1/2 cup sugar and 1/4 cup water. Place pan on low heat and stir until sugar is completely dissolved. After all the sugar is dissolved, increase heat to medium and continue stirring, until syrup thickens a bit and turns a deep golden colour. Remove pan from heat. Now add orange rind and mix thoroughly. Pour caramel sauce into a heat-proof mold, which you can put inside cooker. Tip and turn the mould to coat evenly bottom and sides. Let it set for sometime.
  
• To make custard : Boil the milk and allow to cool slightly. In a bowl, beat eggs lightly to mix yolks and whites. Add remaining sugar and vanilla essence. Stir to mix. Gradually add milk stirring continuously.
  
• Take out the caramel coated mould and pour milk mixture slowly over the back of a spoon ( it will help distribute the custard more evenly and minimise mixing with the caramel sauce). Cover mould tightly with aluminium foil from all sides.
  
• Pour remaining water into the cooker, put the grid in cooker and place mould on the grid. Close cooker and steam for about 20-30 minutes. Don't use the whistle. Time depends on your quantity. To check if it's done, open the foil and look if it has set or not. If not, steam some more.
  
• Open cooker, take out and allow to cool on room temperature. Cover and regrigerate for 1 hour before serving(custard will continue to set as it cools).
• Carefully run a knife around the inside edge of mould. Place serving plate upside down on the top of the mold, invert and shake to loosen and lift off mould.

Sending this classic all-time favorite dessert of mine and my family to MY favorite things event : frozen dessert @ Served with Love ,
original brainchild of Bindiya @ In love with Food

Stewed Pumpkin in Coconut Cream

Stewed fruit is a popular dessert in Thailand. The people of Thailand use coconut milk in great quantities rather than dairy products for dessert making. I love using coconut milk in my cooking. I love the flavour and taste it gives to a certain dish. I am also conscious about the fat content of coconut milk. but after reading this information here, I was quite relieved. So for all of you, who are concerned like me.........
"Coconut milk is very low in Sodium and very high in Manganese and has a higher amount of Saturated fat, but this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. It does not transform into bad cholesterol to clog up arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils."
So now to the dessert, which I make often is
Stewed Pumpkin in Coconut Cream or Fug Thong Gaeng Buad in Thai.



Stewed means to cook (food) by simmering or slow boiling. In this dessert, pumpkin is cooked in coconut milk in slow flame. This way of making dessert is very popular in Thailand. Banana and Melons can be prepared too in this way, even dried beans such as mung beans and black beans. Different varieties of vegetables are also used for this dessert, in that pumpkin is quite common, Taro in Thai(Arbi/colocassia) is another vegetable used for this dessert. It's very easy to make and takes 10-15 minutes to cook. It is also called "four Ingredients Dessert".

Ingredients :

Pumpkin : 1/2 cup
Coconut milk : 11/2 cup
Sugar : 2 tbsp. (optional)
A pinch of salt
Pistachios : 1/3 cup

Method :

• Wash the pumpkin and cut off the skins. Scoop out the seeds. Using a sharp knife, cut the flesh into long pieces about more than and inch long and 1/4 inch thick. (As shown in the picture)

• In a heavy bottomed pan, mix together coconut milk, 1/2 of sugar and salt. When the mixture starts to boil, add the pumpkins and simmer for 10-15 minutes or until the pumpkin is tender(the time varies depending on the firmness of pumpkin)
• Add chopped pistachios, check for the sweetness, add more sugar if needed and simmer for another 3-4 minutes. Take the pan out off heat when pumpkins are soft but not mushy and you have a thick milk sauce.
  
• You are done. Serve warm not cold. Can be garnished with roasted pumpkin seeds.
  

Once you have it, you'll be addicted to this dessert for sure...try it out........enjoy....
Sending this yummilicious dessert to Priya of Akshayapaatram who is hosting her first ever event It's A Vegan World: Thai, original brainchild of Vaishali of Holy Cow

Aloo Potoler Tarkari(Potato-parwal Curry)

Parwal or Parval , a vegetable belonging to the same family as squashes and cucumbers, also known as pointed Gourd or Potol (in Bengali). Coloquially, in India, it is often called as green potato. It is a popular vegetable in India, especially Northern and eastern India. Especially, bengalis are very fond of this vegetable. It's a summer vegetable. It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulphur, and chlorine) which are needed in small quantities, beneficial for human physiology.
The vegetable looks like tiny cucumbers, skin is little harder than cucumber, with tapering ends and it has faint, lighter green lines along it's length.
From the Ayurvedic point of view, parwal is a tridoshic vegetable, which is excellent for balancing all five fundamental elements. It is extremely easy to digest and it assimilates easily into your physiology.


Parwal or Potol is one of my favorite vegetable and today, I'll share with you bengali way of making Potato-Parwal Curry or Aloo potoler Tarkari..It is a very simple recipe, without much spices and goes well with rice and chapati


Ingredients :
Parwal/Potol : 10-12 nos.
Potato : 2-3 (medium)
Ginger paste : 1 tbsp.
Green chilli : 1 or 2(grated)
Tomato : 1 (medium)
Turmeric powder : 2 tsp.
Cumin powder : 2 tsp.
Coriander powder : 2 tsp.
Red chilli powder : 1 tsp.(optional)
Cumin seeds : 2 tsp.
Bay leaf : 1
Cardamom : 2-3
Cloves : 2-3
Cinnmaon : 1(1") stick
Oil : 3 tbsp.
Salt to taste
Garam Masala Powder : 1 tsp. (dry grind 1-2 of each cinnamon, cardamom & cloves in coffee mill)
Fresh Coriander leaves for garnishing

Method :

• Wash each parwal. First, trim the edges and then peel the skin every 1/2" inch apart(as shown in the picture). Then cut in round shape or lengthwise. Cut the potatoes in medium size pieces in shape same as parwals.

• Heat 3 tbsp. oil in a pan, fry parwal and potatoes one after another sprinkling little salt until light brown. Keep aside.
• In the same oil, temper with bay leaf, cardamom, cinnamon & cloves. As soon as they change their colour, add cumin seeds, stir for a minute, then add ginger-green chilli paste. Stir for a minute, when you smell the ginger flavour, add tomatoes.
  
• Stir and mix well with ginger paste. When tomatoes turn soft, add powder spices mixed with 3 tbsp. water. Mix well and wait until oil seperates. Add fried vegetables and salt. Coat them well with the spices.
  
• Add enough water (about 1 and 1/2 cup) to cook the veges. Parwal cooks fast. It cooks even faster than potatoes. Cover the lid and let it cook in medium flame. Remove from heat when veges are cooked and the gravy is slightly thick.
• Sprinkle garam masala powder, mix well with curry. Garnish with fresh coriander leaves.

Sending my favorite side dish to WYF : Side Dish Event @ Simple Indian Food - An Easy Cooking Blog

Hurray !! Appyayan Turned One

Appyayan has turned 1 last Saturday. Yeah, April 18, 2008 was my first post and I introduced myself to this wonderful world of blogging. And this is my 71st post. I can't believe it's already been a year since I discovered blogging accidentally(had no idea before) and started posting my own creations.


I have to say, starting a blog is one of the best thing I have ever done...once started as a hobby has become a part of my life. I took care, I nurtured it as my own child. Not even a day passed, I havn't take a look at this blog at least for a minute. Through this blog, I made so many good friends who never forgot to encourage me and showered their love with lovely comments and feedbacks. I am inspired by them daily. I learned so many new recipes which I never even heard before. So I want to Say A Big Thank You to whole blogging community and food lovers. Thank you for supporting me, trying my recipes and encouraging me in every way......You are the fuel/energy source of my engine....Keep loving me, pls :-)
Through this blog I learned healthy way to make and eat food. Blogging made everyday cooking much more interesting...cooking and then clicking the food and posting it for whole world. I love every bit of it. More importantly, I came out of my phobia of Microwave cooking and made my first microwave cake. Thanks to my blogger friends, whose step-by-step instructions have forced my fear to flew away. So to celebrate my blog's 1st Birthday, I made Microwave ginger carrot cake from Dhivya's Cuisine.

And as a surprise to me, it was quite a nice experience. Now I'm going to explore MC more often. Thanks to Dhivya. I followed her recipe, only exception I made was instead of her butter cream frosting, I did Chocolate glaze on demand from my dear daughter, who was more excited than me (because of the cake, she loves cake!!) ...we did a nice family celebration by cutting and eating my first ever microwave cake.....................
For those, who don't know Appyayan is a bengali word that means to serve guests, I want to serve you with my kitchen experiments and continue showcasing my native cuisine i.e. Bengali cuisine.
Hey, how have you all liked the new look of APPYAYAN...........let me know

Masoor Dal Vada (Red lentil fritters)

This is one of the popular dal vada(lentil fritters) among bengalis. You can munch this with tea or can be eaten as a side dish with any dal(lentil soup). It is very crispy and very easy to make. I don't know about other cuisines of India, but bengalis love masoor dal(red lentil) and use more than any other lentils. Masoor dal has the most protien value than any other dal(lentil), so in Bengal it is considered as a "Non-veg" dal. Any way, now to the recipe.................


Ingredients :
Masoor dal(red lentil) : 1 cup
Green chilli : 1 or 2(blanched)/ red chilli powder : as per taste
Black Cumin seeds(kalonji/kali jeera) : 2 tsp.
Whole wheat/white/corn flour for binding
A pinch of baking soda
Salt to taste
Oil for shallow frying
Fresh coriander leaves : a bunch (blanched)

Method :

• Soak masoor dal for 1 hour in cold water. Drain whole water from dal and grind into a fine paste without using water or if needed use 2 tbsp. water.
• Mix all other ingredients into the paste except oil and flour. lastly mix wheat flour to make it a thick paste.
• Heat enough oil to fry, you can use your hand or use a spoon to drop little of the paste into the oil and form any kind of shape, round or long, big or small.
  
• When it turns brown in one side, flip to the other side. Take it off when both sides turn brown.
  

Tips : First, lower the flame and drop the paste into the oil, then increase the flame to medium. Fry in medium flame to let it cook from inside.
Serve immediately after frying with some ketchup or chilli sauce. It tastes great when hot......................enjoy

Sending this yummy starter to MLLA 10: starters & desserts hosted by Coco Cooks and brainchild of Susan of Well Seasoned Cook
Also this is going to another nice event Think Spice : Think Kalonji @Ammalu's Kitchen, the event is originally started by Sunita of Sunita's World

Bengali New Year with Pomfret Fish Curry

Tomorrow, the 15 th of April marks the 1st day of Bengali New Year 1416. First day of the month, Baisakh, which is popularly known as "POILA BAISAKH", where poila means the very first. It is very important yet another eventful day of the year, which Bengal celebrates with lots of excitement and zest and welcomes the new year with lots of enthusiasm. One important event of the day is "Phabhat Pheries" or early morning processions where men and women sing "Rabindra Sangeet" and other regional folk songs where men are dressed in traditional Dhuti-Punjabi and women are dressed in white Sari with red border. Lots of people also visit temples to start the new year with god's blessings. Moreover, Baishakh is one of the important month for the Bengalis as it marks the beginning of the crop cycle in Bengal.
Goddess Lakshmi, the goddess of wealth, and Lord Ganesh are worshipped on the Bengali New Year day. It's an auspicious day for traders and businessmen. Traders perform the "halkhata" ceremony that means shopkeepers, businessmen and traders close their old accounts and open a new one. All shops are decorated with flowers and Sola decorations and also stringed fresh lemons and chillies hanging in front of shops. This is to ward off the evil eye. People visit their favorite shop during the day to wish them luck for the year ahead and traders welcome customers on this day with sweets and a bengali new year calendar.
People wear new clothes to celebrate this joyous occassion. Lots of cultural programmes are also held on this day. In West Bengal, Shantiniketan (Rabindranath Tagore's Viswa Bharati University) celebrates Poila Boisakh in a grand way involving many cultural programmes. No occassion is complete without good food. All favorite delicacies are prepared that day at home even restaurants fill their menu card with only traditional bengali delicacies for that day. Exchanging of gifts, typical plush Bengali lunch, the pungent smell of new dress epitomizes the Bengali New Year as one of the most significant event of the year.
The first day of this calendar is celebrated as the traditional New Year in various parts of South Asia, including Bengal, Kerala, Manipur, Nepal, Sri lanka, Bangladesh , Orissa, Punjab, Tamil Nadu and Tripura. It is also celebrated as the traditional New Year across Southeast Asia, including Cambodia, Laos, Myanmar, and Thailand. A happy and healthy new year wish from me to all the peoples from these countries.

A hearty new year wish to all my visitors
Happy New year 1416(as bengali calendar)

For this occassion, I will share a bengali recipe, no not any sweet but an authentic Fish recipe........................

Pomfret Fish Curry

Ingredients :

Pomfret fish : 1 (cut in medium pieces)
Potato : 1(medium)(optional)
Ginger-garlic paste : 2 tsp.
Tomato : 1 (medium)
Green chilli : 1 or 2(Slitted)
Bay leaves : 2
Cumin Seeds : 1 tsp.
Mustard Seeds : 1 tsp.
Turmeric powder : 3 tsp.
Chilli powder : 1 or 2 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1 tsp.
Oil : 2 tbsp.(for cooking) & some for frying fish (preferably Mustard Oil)
Salt to taste
Fresh coriander leaves for garnishing

Method :

• If you got a small pomfret, then leave it as it is. if you have a bigger one, then make medium size pieces. Smear them with little turmeric and salt and keep aside for at least half an hour. If using potatoes, cut the potatoes lengthwise as in the picture.
  
• Heat 3 tbsp. oil in a pan and fry the fish pieces until light brown on both sides. Do not overfry pomfret. Keep aside. Tips : Do not cook the curry in the same oil where you've fried the fish, as it turns the curry look darker.
• Heat 2 tbsp. oil in a pan, fry the potato pieces with little turmeric and salt. In the same oil, temper with bay leaves, cumin and mustard seeds and slitted greeen chillies. When the seeds change colour and start to splutter, add ginger-garlic paste and tomatoes. Stir for a while until tomatoes soften a little, then add all the powdered spices with 2 tbsp. of water and mix well with the tomato paste.
  
• Cook the spice paste stirring continuously until oil seperates the masala paste, add the fried potatoes this time and mix well with paste. Add enough water to make the curry about 1 big cup. Season with salt and in medium flame let it cook. When potatoes are half done, add the fish pieces in the curry and close the vessel with a lid. (If you aren't using potatoes, them lower the quantity of water to half)
• Take the pan off the heat when potatoes are done and you have your desired thickness of curry. Garnish with fresh coriander leaves.......

Serve with plain white rice off course hot, hot........................enjoy

Chatpata Chicken

My last recipe of Chicken was Jhatpat Chicken(easy breezy chicken curry), and today's chicken recipe is Chatpata Chicken. Last weekend I was in mood for something chatpata means something lip-smackingly tangy for our dinner as it was raining outside heavily. So while I was browsing through my favorite cooking site, India's Master Chef Sanjeev Kapoor's Site, I found this chicken recipe, which I thought can satisfy my cravings. So I followed the recipe exactly as it was and I was absolutely right...........It is very unique chicken recipe..has tangy flavour of mango powder(Amchur powder) and lemon and the spices are also something different which I havn't tried before...........Thanks a lot, Mr. Kapoor, for such nice recipe...loved a lot..I'm posting this recipe for everyone to try out................


Ingredients :

Whole Chicken : 500 gms (cut into pieces)
Dry mango powder(Amchur) : 2 tsp.
Lemon juice : 1 tblsp.(tablespoon)
Onions : 2 (medium, sliced)
Ginger-garlic paste : 2 tblsp.
Tomato paste or puree : 1/2 cup
Yoghurt : 2 tblsp.
Onion seeds(kalonji/kala jeera) : 2 tsp.
Cumin seeds : 2 tsp.
Mustard seeds : 1 tsp.
Fennel Seeds(Saunf/mouri) : 2 tsp.
Turmeric powder : 1 tsp.
Red chilli powder : 2 tblsp. or to as per your taste
Coriander powder : 2 tblsp.
Vinegar : 1 tsp.
salt to taste
Oil : 2 tblsp.
Fresh coriander leaves (chopped)

Method :

• Cut the chicken in medium size pieces. Wash and drain water well. Apply amchur powder, lemon juice and salt to the chicken pieces and set aside for at least 1/2 an hour or more. You can use chicken drumsticks, too.
  
• Slightly roast cumin, onion seed, mustard and fennel seed in dry pan and gring into a fine powder.
• Heat oil in a pan, add sliced onion, saute until golden brown in color, then add ginger-garlic paste, stir for a minute or two, then add tomato paste. Mix well with the paste, then add turmeric, chilli, coriander powder. Cook masala until oil starts seperating.
• Then add marinated chicken, saute for 3-4 minutes, mix well with the spice paste. Then add rest of the ingredients, i.e. yoghurt, vinegar, roasted spice powder, chopped coriander leaves. Mix well with the chicken, add little water about 1/2 cup , adjust the salt. Let it cook in medium flame until chicken is cooked.
  
• Remove from heat and serve hot with any Indian bread like naan, chapati, paratha or plain rice even goes well with pulao. And a simple salad to go with it.
  

Bengali Sweet & Sour Pineapple Chutney

Few months back on my twins' 2nd Birthday(I still can't believe they are already 2), we had a gathering of some of our close friends, had a great time. Some of them were bengali, some of them were non-bengalis from all over India, who are not so familiar with bengali foods. On the menu was Pineapple chatni ( Anarasher chatni), as you know without a chutney bengali can't finish their meal. My non-bengali friends liked it so much, they took the recipe as well as the leftover chatni in their(parents') goody bag.
Chutney provides the refreshing touch to your tongue after a spicy meal and make it ready to anticipate the taste of dessert/sweet dishes fully. Bengali chutneys are always made form seasonal fresh fruits like Mango, Pineapple, Apple or tomatoes with lots of dry fruits in it. Pineapple or anarasher chatni is little sweet, little spicy and little sour, just a perfect blend and fits any lunch and dinner menu. Once you try it, you will fall in love with it, I am sure..........



Ingredients :

Pineapple(canned or fresh) : 1 cup(cubed in small pieces)
Dry red chilli : 1
Mustard seeds : 1 tsp.
Turmeric powder : 1/2 tsp.
Sugar : about 1/4 cup(adjust to fit your taste)
Ginger juice : 1 tsp.
Raisin/sultanas : a fistful
Dry roasted cumin seeds powder : 1 tsp. (1/2 tsp. cumin seeds dry roast & grind to a fine powder)
Salt : a pinch
Oil(preferably Mustard oil) : 1 tblsp.

Method :

• Cut pineapple in small pieces and crush them a bit with back of a spatula. I used fresh one, but canned pineapple works also good. In that case, drain the solution and wash them well.
  
• Heat oil in a pan, temper with dry red chilli and mustard seeds. When red chilli turns dark and seeds start to splutter, add pineapple. Add salt and a pinch of turmeric. Saute a little, then add about 2/3 cup of water to cook the pineapple, if you're using fresh one. For canned pineapple, add 1/2 of the mentioned water. Add the rainsins now.
  
• When it is half cooked, add sugar and wait until all water evaporates and it is cooked well. Adjust the sweetness level according to your taste. It is a sweet and sour chutney, so it will have the sourness of pineapple and a little sweet at the same time. Mash the fruit pieces as much as possible.
  
• Lastly add the ginger juice and mix well. Take it off the heat. Before serving, sprinkle roasted cumin seed powder over it.
  

Radhaballavi/Dal Puri - a pure bengali delicacy

Today, I'll share with you all another delicacy of Bengali cuisine..........
Radhaballavi, another name is Dal puri. It is stuffed deep fried bread. It is stuffed with lentil and little spices. It is a must on the menu of every ceremonies such as marrieges, birthdays etc. The name of this puffed bread is very special, as it is associated with Lord Krishna and Radha. I don't know the reason behind that. If anyone has any idea, I am very curious no know. Few other food items are also named after Lord Krishna, like one kind of rice is called Govinda(another name of Lord Krishna) Bhog.

Anyway, Radhaballavi or Dal puri goes well with Cholar Dal(chana dal) or Aloor dom or any kind of aloor tarkari(potato gravy). Originally it is made of white flour. But I made it with wheat flour or it can be made with white and wheat flour mixed together.

Ingredients

For the outer crust :

Wheat Flour : 3 cups
Oil or ghee : 2 tsp.
A pinch of salt
Water to knead

For the filling :

Chana dal/bengal gram(cholar dal) : 1 cup
Red chilli powder : 2 tsp.
Cumin powder : 1 tsp.
Roasted Cumin seed powder : 2 tsp. (dry roast the seeds and crush them with a rolling pin)
Salt to taste
Oil : 1 tsp.

Enough oil to deep fry the puris/radha ballavis

Method :

• Soak the dal/lentil overnight or 4-5 hours in hot water. Grind the dal/lentil to a fine paste in a food processor with minimum water.
• Take a pan, heat 1 tsp. oil, add the lentil to the pan. Add other spices and mix well with the lentil. Stir until all the water evaporates. Take it out of heat and let it cool. Your filling is ready.
  
• Meantime, Add ghee and salt in the flour and mix, then add water gradually. The dough shouldn't be too soft and soggy. Knead the dough until it doesn't stick to your finger. Keep it aside for half an hour. Break the dough into lime size balls.
  
• Take a ball, flatten a bit, then place little filling(about one big spoonful) in the center.
  

• Carefully seal from all sides and make a ball again.
  

• Now take one stuffed ball and flatten the ball 3-4 inch wide pressing very gently. Take care not to break the outer cover. The filling should not come out of it.

• Heat enough oil (the oil should be piping hot) to deep fry, carefully immerse each rolled out balls into the oil. Gently press the sides with a spatula to puff them out. When one side is puffed, flip to the other side. Fry till slightly browned and take it out with a spatula which has holes in it to drain the excess oil from the puri.

It tastes absolutely divine like it's name when hot. Once I tried with left-over Ghugni(Dried peas curry) for filling, it was delicious.

Sending this to Laurie of Mediterranean Cooking in ALaska,
who is hosting MLLA9 this Month,
Susan of Well-seasoned Cook is the creator of MLLA(My legume love affair).