tag:blogger.com,1999:blog-28252717290691571132024-03-28T05:23:47.875+05:30COOK-A-DOODLE-DONothing fancy or out of the way.
Simple things I cook up everyday!Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-2825271729069157113.post-20835377726225970192024-03-27T21:15:00.000+05:302024-03-27T21:15:27.626+05:30Mukhi Kochu .....Arbi .....Colocasia<div dir="ltr" style="text-align: left;" trbidi="on">
A simple fry of Mukhi Kochu and Potatoes<br />
<br />
Ingredients :<br />
Mukhi Kochu - 250gm<br />
Potatoes : 2-3 medium sized<br />
Dry whole red chilies -2<br />
Ajwain - 1 tbsp<br />
Chopped garlic - 8-10 gloves<br />
Curry leaves - quite a handful<br />
Hing/Asafoetida - a pinch<br />
Tomatoes - chopped<br />
Sambhar masala - 2-3 tbsp<br />
Amchur Powder - 2-3 tbsp<br />
Haldi/Turmeric -1/2 tsp<br />
Red chili powder - 1/2 tsp<br />
Green chili<br />
Salt to taste<br />
Mustard Oil - 2-3 tbsp<br />
<br />
Procedure :<br />
1. Boil and cube the potatoes and Kochu into equal sized pieces<br />
2. Add Dry whole red chilies, Ajwain, Chopped garlic, Curry leaves into smoking hot mustard oil<br />
3. Add a pinch of Hing followed by chopped tomatoes.<br />
4. Add Haldi, Chili Powder, Salt, Sambhar Masala.<br />
5. Add the boiled Kochu and potatoes and fry on medium to high heat.<br />
6. Adjust the salt and chili level.<br />
7. Sprinkle Amchur Powder. Stir it around till the veggies and spices are all mixed well.<br />
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-59084381693750242032023-03-05T23:42:00.001+05:302023-03-14T23:44:06.678+05:30 PanCake<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgji8aEsgPeSJdQa6lKsoGIajNimUv4EKqBq3_DqCs9d89v6TxacJVSeUkDMlTskxJYwb9Wn_yvYI3Xc-yZY11jsf632ME1eQXrRR-7kLZITPz9AhahexftSOzGpaqLk1u-vHqJaDtUCyQL36xTeYflUCcx4AFxobQPKI9TYI-ccE9jynIHICuNJD4m/s1600/IMG-20230305-WA0049.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgji8aEsgPeSJdQa6lKsoGIajNimUv4EKqBq3_DqCs9d89v6TxacJVSeUkDMlTskxJYwb9Wn_yvYI3Xc-yZY11jsf632ME1eQXrRR-7kLZITPz9AhahexftSOzGpaqLk1u-vHqJaDtUCyQL36xTeYflUCcx4AFxobQPKI9TYI-ccE9jynIHICuNJD4m/w480-h640/IMG-20230305-WA0049.jpg" width="480" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />A kid friendly recipe with innumerable variations....<p></p><p>sweet or savoury?</p><p>Chocolate sauce or maple syrup or honey or fresh cream or butter?</p><p>Topped with banana/ strawberry/ blueberry/mango?</p><p>Nutmeg /cinnamon/ vanilla?</p><p>Jotting down the most basic version of a well liked breakfast so that the girls need not ask me the ingredients and measures each time they make pancakes..</p><p>The measurements taken from Internet. Other than the milk quantity mentioned here, all measures and ratios are just fine</p><p><br /></p><p><span style="color: red; font-size: medium;"><b>Ingredients</b></span> for 8 pancakes </p><p>1 ½ cups (195 grams) all-purpose flour / whole wheat flour,</p><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;">2 tablespoons sugar (powdered)</p><p style="text-align: left;">1 tablespoon baking powder</p><p style="text-align: left;">1/2 teaspoon of salt, reduce to 1/4 teaspoon if sensitive to salt or using salted butter</p><p style="text-align: left;">1 ¼ cups (295 ml) milk....I used 195ml or till the batter was of flowing consistency</p><p style="text-align: left;">1 egg</p><p style="text-align: left;">4 tablespoons unsalted butter, melted, plus more for skillet</p><p style="text-align: left;">1 teaspoon vanilla extract</p><p style="text-align: left;"><br /></p><p style="text-align: left;"><span style="color: red; font-size: medium;"><b>Procedure </b></span></p><p style="text-align: left;"><b>BATTER</b></p><p style="text-align: left;">Whisk flour, sugar, baking powder, and the salt in a medium bowl.</p><p style="text-align: left;">Warm milk until lukewarm. </p><p style="text-align: left;">Whisk milk, egg, melted butter, and vanilla extract.. </p><p style="text-align: left;">Mix dry and wet ingredients separately at first then combine just before cooking. When we are ready to cook, we combine the two mixes with a fork or whisk. </p><p style="text-align: left;"><b>COOK PANCAKES</b></p><p style="text-align: left;">Heat a large pan (mine has 3 circular grooves perfect for pancakes, crepes) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.</p><p style="text-align: left;">Lightly brush skillet with melted butter.</p><p style="text-align: left;">Pour ladle full of batter and cook till browned and crispy around the edges. Flip and cook the other side</p><p style="text-align: left;">Serve with toppings of your choice...chocolate syrup, honey, maple syrup, liquid jaggery, cream etc</p></div><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWjYxFK0FYAFbzI1aaSbM1CL2fsKXTfvCxxfND9D1-G0QQXF175QRCYfq3PIbNwW5lmMEItKZhgUxji4B0ZLoYMnS74SMLcqC1Lm3YYDLnHplxjLWWQ5bJWcrjaWM0vSBPPljmOqLl6BRkJ1BupSRGw-SBDmUIy7iWIVbZ0T5Jdde6LweEeYGujzu/s4624/20230305_082422.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2604" data-original-width="4624" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWjYxFK0FYAFbzI1aaSbM1CL2fsKXTfvCxxfND9D1-G0QQXF175QRCYfq3PIbNwW5lmMEItKZhgUxji4B0ZLoYMnS74SMLcqC1Lm3YYDLnHplxjLWWQ5bJWcrjaWM0vSBPPljmOqLl6BRkJ1BupSRGw-SBDmUIy7iWIVbZ0T5Jdde6LweEeYGujzu/w640-h360/20230305_082422.jpg" width="640" /></a></p>Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-79836088120051921522023-02-27T01:29:00.000+05:302023-02-27T01:31:04.886+05:30Mushroom Spinach Crepes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEXprd-CreaURQ_hWhMF4x90pP3o_vI7IRQI4x7fbtE7-YXWOB8QxEd44M10Tp9bAPfJxBv1vxbM984YTIxxUBEXJmeKTyoIlTFB4H34Xg3yqPuRhvyjI2sAIyVhs7JyJl1IcHn3alRAEQRY6pTlQiD0VhGtpqACOiB3cCtvKQLYKmv63wWSRKAd2/s4624/20230226_111741.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2604" data-original-width="4624" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEXprd-CreaURQ_hWhMF4x90pP3o_vI7IRQI4x7fbtE7-YXWOB8QxEd44M10Tp9bAPfJxBv1vxbM984YTIxxUBEXJmeKTyoIlTFB4H34Xg3yqPuRhvyjI2sAIyVhs7JyJl1IcHn3alRAEQRY6pTlQiD0VhGtpqACOiB3cCtvKQLYKmv63wWSRKAd2/w605-h360/20230226_111741.jpg" width="605" /></a></div>A recipe from an<a href="https://www.instagram.com/reel/CoodyZ8jseq/?igshid=MDM4ZDc5MmU=" target="_blank"> FB reel</a> made Sunday Breakfast a superhit.<div><p>Substituted the All purpose Flour of the original recipe with Whole Wheat Flour for the crepes as well as the white sauce. </p><p><b><span style="color: red; font-size: medium;"><u>Ingredients :</u></span></b></p><p><b><span style="color: red;">A) for around 18 crepes:</span></b></p><div style="text-align: left;"><ul style="text-align: left;"><li>Whole Wheat Flour ...2.5 cups (approx 250gms)</li><li>Milk 2 large mugs or till a dosa like batter is made</li><li>Salt to taste</li><li>Baking powder & cooking soda..a pinch each</li></ul></div></div><div><b><span style="color: red;">B) For the Mushroom Spinach Filling (measurements, ratio of ingredients as per taste and liking)</span></b></div><div><ul style="text-align: left;"><li>Butter / Garlic Butter : 1 tbspn</li><li>Chopped Garlic : a bowl full (around 50gm)</li><li>Sliced Mushroom : 400 gm </li><li>Chopped Spinach : 1 bunch ...finely chopped</li><li>Milk (original recipe had cream) : 1 cup </li><li>2.5 cubes processed cheese : grated</li><li>Chili Flakes</li><li>Dried Hetbs</li><li>Pepper</li><li>Salt</li><li>Ata / Cornflour for thickening (as milk was used instead of cream)</li></ul></div><div><br /></div><div><div><b><span style="color: red;">C) White Sauce </span></b></div><div><ul><li>Butter : 1 tbspn</li><li>Wheat Flour (original recipe: All Purpose Flour) : 1 tbspn</li><li>2 cups of milk</li><li>Chili Flakes</li><li>Dried Hetbs</li><li>Pepper</li><li>Salt</li></ul><div><span style="font-size: medium;"><b style="color: red; text-decoration-line: underline;">Procedure : </b>Prepared the mushroom Spinach filling followed by the white sauce and crepes on adjacent gas burners</span></div></div><div><b><span style="color: red; font-size: medium;"><u>A) Crepes :</u></span></b></div><div><span style="font-size: medium;">1) Mixed the Whole Wheat Flour / Atta, Baking Powder, Baking Soda and Salt. Gradually added milk at room temperature and whisked the batter well to dissolve the lumps. Should be of flowing consistency</span></div><div><span style="font-size: medium;"><br /></span></div><div><br /></div><div><div><b><span style="color: red; font-size: medium;"><u>B) Mushroom , Spinach Filling :</u></span></b></div><div><span style="font-size: medium;">1) In a wok, heated garlic butter and added chopped garlic and fried till golden brown.</span></div><div><span style="font-size: medium;">2) Added the sliced mushroom and tossed on high heat. Added Chili flakes, dried herbs (oregano/Italian seasoning), Pepper.</span></div><div><span style="font-size: medium;">3) Added the chopped Spinach. Tossed it around till it wilted.</span></div><div><span style="font-size: medium;">4) Added Salt followed by Milk (substitute of Cream) and grated cheese. In case the filling is too watery, sprinkle some atta or cornflour for thickening </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x9wXJAkfGv4ObNZvvHqbXWtsYceQlYH9ioYBXmR7GAiLBHA0YmIVrbTZd9dzVxANdmATZsjiwx8heT-Zib4bQ4JbF13g-emGF9d3FcRVsDKw62OeIO6F2TK1Pr6C6KV6dDwJV7L1VxCbhHvnBidKRN2D_lfKekGF2eXk8dalApUAWrU1IqtpZ4lc/s4624/20230226_110101.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeSJhKK6hKB5nOhCBsSsu-enPB0wliLqbY_JtRJInu8rBs4by48F0eK09g_yog7jp_6D8TcdzE2p2BzDuHHTTY8AavZnGTvg5wzerias1ubmXCPhPh953NTeqdMKfCRHV5sZPA-p0q3FNbcp2BPxnztly_1jfaOiG-PtbLB9GJ9s2NAov_PQ7iQ5N/s319/Picture1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="252" data-original-width="319" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeSJhKK6hKB5nOhCBsSsu-enPB0wliLqbY_JtRJInu8rBs4by48F0eK09g_yog7jp_6D8TcdzE2p2BzDuHHTTY8AavZnGTvg5wzerias1ubmXCPhPh953NTeqdMKfCRHV5sZPA-p0q3FNbcp2BPxnztly_1jfaOiG-PtbLB9GJ9s2NAov_PQ7iQ5N/w400-h316/Picture1.jpg" width="400" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><b><span style="color: red; font-size: medium;"><u>C) White Sauce :</u></span></b></div><div style="text-align: left;"><span>1) In a wok, heat butter and add a tbsp of Atta / Wheat Flour. Saute till brown. Add milk, salt, pepper, chili flakes, seasoning and bring to a boil till white sauce is ready </span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><b style="font-size: medium;"><span style="color: red; font-size: medium;"><u>D) Assembly :</u></span></b></span></div><div style="text-align: left;"><span><span>1) Add a ladle full of batter to make the crepes.</span></span></div><div style="text-align: left;">2) Add the filling </div><div style="text-align: left;">3) Fold it as you wish or find convenient</div><div style="text-align: left;">4) Serve on a plate and either dunk it in whote sauce or pour some white sauce as garnishing and sprinkle some chili flakes/pepper/chopped parsley or coriander leaves. (Optional...I left out the last bit as hungry eyes were more interested in the food rather than the decor and drama... ;)</div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pJr6LuYCcltNymGQdZmkhEMioFL0bXxzGhtWu0ypLfOirxyoUth70Efy9Q-ZnDCK532Rh-SKvbT7fKvQI1SuRjbOO93MvBrB2UhYUuKH21J7e7ThAcYmejVa-LKygb31ZRhqtYhCR6-YzqzusocwCQOPWjYf3xJ5D0PtlSFsoZsAZxWQro_cBj6x/s4624/20230226_111237.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2604" data-original-width="4624" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pJr6LuYCcltNymGQdZmkhEMioFL0bXxzGhtWu0ypLfOirxyoUth70Efy9Q-ZnDCK532Rh-SKvbT7fKvQI1SuRjbOO93MvBrB2UhYUuKH21J7e7ThAcYmejVa-LKygb31ZRhqtYhCR6-YzqzusocwCQOPWjYf3xJ5D0PtlSFsoZsAZxWQro_cBj6x/w640-h360/20230226_111237.jpg" width="640" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxaUlrEZMCTyr5XElq1g9f4l5H38Xzz0-BUH21yEdJo_GjNNFViDZ5YO25fC562eN0geTs4ersF6azI_QjwX-BCDivV3HC-QVR-kV4JpLFspURLYcC8eu5YKobPIIV8ePiu7PM5Ry2fhH484sn9QWk-GFflhdK89ygZ2qYl6I7OGFXb0Use6tFiTG/s4624/20230226_111244.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2604" data-original-width="4624" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxaUlrEZMCTyr5XElq1g9f4l5H38Xzz0-BUH21yEdJo_GjNNFViDZ5YO25fC562eN0geTs4ersF6azI_QjwX-BCDivV3HC-QVR-kV4JpLFspURLYcC8eu5YKobPIIV8ePiu7PM5Ry2fhH484sn9QWk-GFflhdK89ygZ2qYl6I7OGFXb0Use6tFiTG/w640-h360/20230226_111244.jpg" width="640" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxwvdjq6Eq7Lj0uTt3NtEgWxQtnhLRuF7ZO0rq28Igb_FcLt5BHlPV7MMnqhjR1WS2VR8MNND6RbUAushNM_1QqLNEqyDFzrbCop4VEmWpT_xyjq2CRzYophky4xcAGdqY44GeDyrw-icwEKlj8rUpfryZXjpWA0eCcgOICXrUdfPpeHDx9qDiRBJ/s4624/20230226_111443.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2604" data-original-width="4624" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxwvdjq6Eq7Lj0uTt3NtEgWxQtnhLRuF7ZO0rq28Igb_FcLt5BHlPV7MMnqhjR1WS2VR8MNND6RbUAushNM_1QqLNEqyDFzrbCop4VEmWpT_xyjq2CRzYophky4xcAGdqY44GeDyrw-icwEKlj8rUpfryZXjpWA0eCcgOICXrUdfPpeHDx9qDiRBJ/w640-h360/20230226_111443.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxnZWKztgAd0M6tj254PHZKnROYHP4MCITq-P34pZxn7t9vXrODu3-iqWAlIwhUytqcTRriZxtuccK85s-kl3JAYAbkqdCOZX_EAWH4npIf6sa2ZFWNeJpIfn20i-7pIvPZmSziJNXwzuqq2Bx-mcG6O7d-Rc2_ZtutM37hYX_u3omvasOaA5uSwx/s4624/20230226_111434.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2604" data-original-width="4624" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxnZWKztgAd0M6tj254PHZKnROYHP4MCITq-P34pZxn7t9vXrODu3-iqWAlIwhUytqcTRriZxtuccK85s-kl3JAYAbkqdCOZX_EAWH4npIf6sa2ZFWNeJpIfn20i-7pIvPZmSziJNXwzuqq2Bx-mcG6O7d-Rc2_ZtutM37hYX_u3omvasOaA5uSwx/w640-h360/20230226_111434.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUMtx-BeEwrawR72MRZvHPvd6RLmhUPLpdNJUqAmL-gVFidTpS-sNaZsiK2keWlzzurPUtLW-CR36i_6ukiMnJKmAAJzfgm0eOfGtaU-nh3QhpRd9DMEJ9on-XeU9dA3RhKUurcK_SsmQnUhCSzCKdL7sXmRqGuy2mg0xikyPUCzk9lLwBneCz84K/s4624/20230226_111756.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4624" data-original-width="2604" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUMtx-BeEwrawR72MRZvHPvd6RLmhUPLpdNJUqAmL-gVFidTpS-sNaZsiK2keWlzzurPUtLW-CR36i_6ukiMnJKmAAJzfgm0eOfGtaU-nh3QhpRd9DMEJ9on-XeU9dA3RhKUurcK_SsmQnUhCSzCKdL7sXmRqGuy2mg0xikyPUCzk9lLwBneCz84K/w360-h640/20230226_111756.jpg" width="360" /></a></div><br /><p></p><p><br /></p><p><br /></p><p><br /></p></div>Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-29596732916758096512020-06-02T22:39:00.001+05:302020-06-08T22:06:46.825+05:30Paneer with Posto and Capsicum<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnOon2mOYMQE5mz6Qjgs0pybQ7KWdv_sn5Ie6R4l8kGT6iFFFAYKzjcpsMcztn3jxrWg5ac-g3xLhyphenhyphenqYIUcMedik3j6-9woXVoSEKYJ_fPp00OkjZsMESQ27jSo5Xc70Me0XNKwycT28/s1600/IMG_5988.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Paneer with Posto or poppy, capsicum paste" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnOon2mOYMQE5mz6Qjgs0pybQ7KWdv_sn5Ie6R4l8kGT6iFFFAYKzjcpsMcztn3jxrWg5ac-g3xLhyphenhyphenqYIUcMedik3j6-9woXVoSEKYJ_fPp00OkjZsMESQ27jSo5Xc70Me0XNKwycT28/w640-h480/IMG_5988.JPG" title="paneer dish" width="640" /></a></div>
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Had this delicious paneer dish at a cousin's place. Loved it.<br />
She mentioned some ingredients she'd used, I guessed some she may have missed....the result was quite a refreshing tasting Paneer!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuXfc0-OFDm1lIP3U-Z0w6yYPUU6nJpQtVJ-HSDpHHjpY-tq-m69VbhSDGptsYzKwkH7BdgI3kJYSRtHmdtIMYBy8IJniKc5OORjXAdYnVS9GecCNeaixko38MlLDgum7gOX2S9E_JRk/s1600/IMG_5960.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Paneer with Posto or poppy, capsicum paste" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghuXfc0-OFDm1lIP3U-Z0w6yYPUU6nJpQtVJ-HSDpHHjpY-tq-m69VbhSDGptsYzKwkH7BdgI3kJYSRtHmdtIMYBy8IJniKc5OORjXAdYnVS9GecCNeaixko38MlLDgum7gOX2S9E_JRk/w400-h300/IMG_5960.JPG" title="paneer" width="400" /></a></div>
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<b><u><span style="color: red;">Ingredients:</span></u></b><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
Paneer – 500gm<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0in;">
Tej pata-2<o:p></o:p></div>
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Tomato chopped-1<o:p></o:p></div>
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Ginger paste -1 tbsp<o:p></o:p></div>
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Whole jeera<o:p></o:p></div>
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Whole Garam Masala<o:p></o:p></div>
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paste of 2 medium sized capsicum<o:p></o:p></div>
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paste of 2 tbsp posto<o:p></o:p></div>
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Dhone-jeera powder – ½ tsp each<o:p></o:p></div>
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Salt<o:p></o:p></div>
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Sugar<o:p></o:p></div>
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Green chili</div>
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Ghee at the end<o:p></o:p></div>
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<b><u><span style="color: red;">Procedure:</span></u></b></div>
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1. Season the oil with Tej pata, Whole jeera, Whole garam masala, ginger paste/grated </div>
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2. Add the tomato followed by Capsicum paste and let it cook till the oil separates.</div>
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3. Add the Posto/Poppy Paste followed by sugar, dhone - jeere paste.</div>
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4. Add the Paneer cubes and salt to taste </div>
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5. Add some water...not too much...just a sprinkling</div>
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6. Cover and cook for a couple of minutes.</div>
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7. End it off with adding some slit green chilies and a liberal spoonful of ghee.</div>
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8. Eat it with steamed rice or roti.</div>
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PS: I'd added some diced potatoes which I'd sauted prior to adding to the gravy. Potato is totally optional....I added because I like potatoes with paneer 😉</div>
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com2tag:blogger.com,1999:blog-2825271729069157113.post-42190417914510676542020-04-22T22:11:00.001+05:302020-04-22T22:11:12.719+05:30Masala Poorie / Puri<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWGuHgsR-I-ZktyoiENeUjAs8ZU5BjTJCNI1sjf3MN1z1VXLrojql9JkL9-B5Ra4-skCwbnhgLOBjCdXGK4W-zY-gVilQWWyGOnlh79LiBVpWvHPJSkZaZ1MdxHsnZS7Bkyo83xSwhxw/s1600/IMG_5874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1461" data-original-width="1600" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWGuHgsR-I-ZktyoiENeUjAs8ZU5BjTJCNI1sjf3MN1z1VXLrojql9JkL9-B5Ra4-skCwbnhgLOBjCdXGK4W-zY-gVilQWWyGOnlh79LiBVpWvHPJSkZaZ1MdxHsnZS7Bkyo83xSwhxw/s640/IMG_5874.JPG" width="640" /></a></div>
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Chholar Dal or Chana Dal was already carried forward from Lunch. Hence the Puri with a twist!</div>
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Though we Bongs are partial towards 'Phulko Luchi'...Poories made of Maida, Covid restrictions and limited supplies prompted me to improvise with whatever was available.... and here goes the recipe of Masala Poorie</div>
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<span style="color: red;"><b><u>Ingredients </u></b></span><i><b>as per my availability: can be tweaked around to suit taste and availability</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNhA1XSN_P7DPVQT-ckv7DaavnCuftSucCGOzioIovjAWEZCk99rFBpnIxhH4jaYsNPcxtIS_33t2FSQ2G2e_E04v9-b9hIZStoHM8e8VmFublixhoWJc7ean89P5slBIpk2mLborg3Y/s1600/IMG_5867+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1181" data-original-width="1600" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNhA1XSN_P7DPVQT-ckv7DaavnCuftSucCGOzioIovjAWEZCk99rFBpnIxhH4jaYsNPcxtIS_33t2FSQ2G2e_E04v9-b9hIZStoHM8e8VmFublixhoWJc7ean89P5slBIpk2mLborg3Y/s640/IMG_5867+-+Copy.JPG" width="640" /></a></div>
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Maida - about 1/2 cup</div>
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Ata (whole wheat flour) - 3 cups almost</div>
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Hing /Asafoetida - 1 tbsp</div>
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Chili flake - 1 tbsp</div>
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Ajwain - 1.5 tbsp</div>
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Salt</div>
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Sugar</div>
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Ghee- 1 heaped tbsp</div>
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Curd (because it was available)-a bowl approx</div>
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Warm water</div>
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<b><span style="color: red;"><u>Procedure :</u></span></b></div>
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Mix the dry ingredients.</div>
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Then mix the ghee followed by curd and warm water....knead</div>
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Roll into poories and fry....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDuVJdsl3ip40orhTVWxRbSudF1nrJE2mA_sVOZqHWf81T3I4wPQ3VG9Q-6zAZ3CGXoNZD3uG6vZAcJs77EJKZ_vGGj7_6WvnyHHoj7sBDGbwwU27PS7jKnMbyjLU8kI_-xWRFt9887c/s1600/IMG_5870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDuVJdsl3ip40orhTVWxRbSudF1nrJE2mA_sVOZqHWf81T3I4wPQ3VG9Q-6zAZ3CGXoNZD3uG6vZAcJs77EJKZ_vGGj7_6WvnyHHoj7sBDGbwwU27PS7jKnMbyjLU8kI_-xWRFt9887c/s320/IMG_5870.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZi9Dzhi4Kvj42SJoYKXTEbkrq14Da_Cn7eNsmTBvYksli06Tzz50Nu0mRWcw53A031b3hZi_SK1SahSCFFgvRFbcPrwtoTkvaBVvdy9cso2nIx4avNDj0pEM1aY9kFarLSyXd8IBTj6w/s1600/IMG_5872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1197" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZi9Dzhi4Kvj42SJoYKXTEbkrq14Da_Cn7eNsmTBvYksli06Tzz50Nu0mRWcw53A031b3hZi_SK1SahSCFFgvRFbcPrwtoTkvaBVvdy9cso2nIx4avNDj0pEM1aY9kFarLSyXd8IBTj6w/s320/IMG_5872.JPG" width="320" /></a></div>
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I served with Chholar Dal...</div>
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Anything like Alu Dum, Chhole, Chutney will do....even just like that...warm puffed spicy poorie tastes awesome!</div>
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com1tag:blogger.com,1999:blog-2825271729069157113.post-50328737483442899152020-04-19T21:36:00.003+05:302020-06-08T22:08:08.501+05:30Lau Chingri<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Bottle Gourd with Shrimps</b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbVCXs8s-aDHkfRrIwVh1_Hcz356b3FizMFmz_Rsrp4E2oIuECNJIM4ZMSEsqdwEheRbWFVPFL9viw8S9q1MgcoF0TayDFP_IOCn0xI17aijv_vpH2g-txqwyqHK52f71cdrrysTux7E/s1600/IMG_0828.JPG" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Lau Chingri or Bottle gourd with shrimps , a Bengali recipe" border="0" data-original-height="1282" data-original-width="1600" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbVCXs8s-aDHkfRrIwVh1_Hcz356b3FizMFmz_Rsrp4E2oIuECNJIM4ZMSEsqdwEheRbWFVPFL9viw8S9q1MgcoF0TayDFP_IOCn0xI17aijv_vpH2g-txqwyqHK52f71cdrrysTux7E/w640-h512/IMG_0828.JPG" title="Lau Chingri" width="640" /></a><br />
The addition of Shrimps (Kucho Chingri) to the humble Lau (Bottle Gourd) has elevated this dish to an exalted position in the world of Bong gastronomy. The 'Lau Chingri' didnt stop at conquering the heart of the Bong gourmet, but inspired the cult folk song from Opar Bangla "Saadher Lau banailo more Boiragi" !<br />
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Coming to the recipe, here it goes :</div>
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<b><u><span style="color: red;">Ingredients : </span></u></b></div>
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Lau / Bottle Gourd- chopped into small pieces</div>
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Pumpkin julienne-a small qty ..about 1/3 the quantity of Lau</div>
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Shrimps-de-veined and washed</div>
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Panch phoron-1 tsp</div>
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Tej pata -1</div>
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Shukno lonka / whole dry red chili</div>
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Grated/paste of ginger</div>
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Holud/turmeric</div>
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Jeera powder</div>
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Green chili</div>
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Dhonepata / Coriander leaves-chopped</div>
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Ata (whole wheat flour)- 1 tbsp</div>
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Ghee</div>
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Salt</div>
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Sugar</div>
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Procedure :</div>
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1.Steam the chopped lau + julienned pumpkin</div>
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2. In a Kadhai, heat oil and season with Panch Phoron.</div>
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3. When the phoron is crackling, throw in Tej pata, Shukno lonka followed by the washed and de-veined shrimps.</div>
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4. After frying the shrimps add ginger, turmeric, jeera powder followed by salt and a pinch of sugar.</div>
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5. Now add the steamed chopped lau + julienned pumpkin into the spice mix in the kadhai. </div>
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6. Stir it around..no water is to be added as white gourd gives out water. </div>
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7.Keep it covered for a few minutes till the vegetables are cooked. Remove the cover...let the moisture evaporate.</div>
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8. Once the veggie-shrimp is done, sprinkle a spoonful of Ata to help dry up excess moisture and make the dish 'maakha-maakha'.</div>
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9. Finish of with dhonepata, slit green chilies and a dash of ghee.</div>
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10. Serve with steamed rice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi136H0ktCna3c0RLc_-AlEBrj9KX9FQ8FJnfUUZZu1A5LMe4sO15gsw6m119taGK0ZyuldZjqG8l0rnQZpNxw8r0_dNRESN1yITFhbZVjmlge-NNzNyCAT1kkelrfcfOgEqum7PheycR8/s1600/IMG_0824.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1406" data-original-width="1600" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi136H0ktCna3c0RLc_-AlEBrj9KX9FQ8FJnfUUZZu1A5LMe4sO15gsw6m119taGK0ZyuldZjqG8l0rnQZpNxw8r0_dNRESN1yITFhbZVjmlge-NNzNyCAT1kkelrfcfOgEqum7PheycR8/s320/IMG_0824.JPG" width="320" /></a>. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVk_CC-5FzU4IcBDGM4M1TX4a5X32SF6tA4uifq6IF1p1Q6EUvVcFY7slc5DyhnmEQ1P_xcR-MbRZGcDuDhxQcdiw9hxZKx1sySn0ujh8QBraqvu4eeerNh9XToZw0-mBpqRnb30_NXdI/s1600/IMG_0823.JPG" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1106" data-original-width="1600" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVk_CC-5FzU4IcBDGM4M1TX4a5X32SF6tA4uifq6IF1p1Q6EUvVcFY7slc5DyhnmEQ1P_xcR-MbRZGcDuDhxQcdiw9hxZKx1sySn0ujh8QBraqvu4eeerNh9XToZw0-mBpqRnb30_NXdI/s320/IMG_0823.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7dYHY9iLHTjvStp8YVwTn8P7vL6m3StbNuq8SBUV-zBbsQOavLPuT8gCvww4bMqIOAYJhNKbYzm4KumjjphjZo9Enwebjgern2czsHtWeXbJGQ55H5psygpbENNGtuHuHT492osH9es/s1600/IMG_0829.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7dYHY9iLHTjvStp8YVwTn8P7vL6m3StbNuq8SBUV-zBbsQOavLPuT8gCvww4bMqIOAYJhNKbYzm4KumjjphjZo9Enwebjgern2czsHtWeXbJGQ55H5psygpbENNGtuHuHT492osH9es/s640/IMG_0829.JPG" width="640" /></a></div>
Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-41371133702918046192020-04-18T23:06:00.001+05:302020-06-02T21:50:41.059+05:30Phish Phash / Pish Pash...what's in a name ;)?<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxl9rqhvdIOOFYVHhXulA8UOqQD-ZLnbha6WcgX4tt9jP4AN5Y0PtlFaKez3GOulYoFSxXuM1wfsSdIgeY6v61atbYXpnnzeuBMNGUXDBsADN0wleneP9ZWUUowv3e3fjE9LrPjTWXmI/s1600/IMG_5863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxl9rqhvdIOOFYVHhXulA8UOqQD-ZLnbha6WcgX4tt9jP4AN5Y0PtlFaKez3GOulYoFSxXuM1wfsSdIgeY6v61atbYXpnnzeuBMNGUXDBsADN0wleneP9ZWUUowv3e3fjE9LrPjTWXmI/s640/IMG_5863.JPG" width="640" /></a></div>
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A gentle nudge from friends reminded me that I have a Cooking Blog. It has been sitting idle, gathering (virtual) dust for the past 2 years or so. Not that I haven't cooked...I have. But blogging about food is a tad bit more cumbersome than cooking food.</div>
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A microorganism is holding up the whole world of the mot superior being at ransom...the whole human world is under forced hibernation. While the more fortunate ones are cooped up within the confines of their home, praying for safety and good health, the others are stranded far away from home, alone, scared and helpless. Among the millions of Covid related forwards doing their rounds in the virtual space, one which struck me somewhere said <i>"A vaccine for the Human Virus has finally been found ...Corona....which will heal mother Earth"! </i>What a sad state of affairs we have brought ourselves to...</div>
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Well in these troubled times, when supplies, though regular (till now) are limited and cooking simple yet finger licking food is a daily challenge, remembering <b><span style="font-size: large;">Phish Phash</span></b> was like a God Send. </div>
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This is comfort food I remember from my childhood, especially from the after-fever-bitter-taste-zero appetite phase. I remember the soft aromatic rice with melt-in-the-mouth-mutton, carrot-peas-potato drizzled with dollops of butter....Aaahhhh bliss!</div>
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With chicken in the fridge, I proceeded with the chicken version of the above one pot comfort food!</div>
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<b><u><span style="color: red;">Ingredients </span></u></b>for 10 generous helpings and some more</div>
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Gobindobhog Rice - 750gm</div>
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Curry cut chicken with bones - 1.5kg </div>
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Carrot : 2-3 chopped into chunks</div>
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Beans - a handful -roughly chopped</div>
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Potatoes- 2-3 cut into quarters if large</div>
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Green chilies - as per taste</div>
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Any other vegetables may be added: capsicum, raw papaya, cauliflower, cabbage..all chopped roughly in chunky pieces</div>
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Ginger paste - 2 tbsp - for marination of chicken<br />
Garlic paste - 2 tbsp - for marination of chicken</div>
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Pepper powder<br />
Whole garam masala - Cinnamon, Green Cardamom, Peppercorns (optional), Bay leaf</div>
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Finely chopped onion-1<br />
Onion paste-1<br />
Chopped tomato -1<br />
Butter</div>
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<b><span style="color: red;"><u>Procedure :</u></span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDRCMgLREIu0fwFv0l54Y65MvIsKsjvq7vW4XESqWrP3M8vURXhpyroqHEWQQ2hiMogStbVZb-CEPy9ccKdqEpx1E_4qKDqhX-Mbn1xdXSdUwN8fmGev8jFbGcdyHbbRdUnEoJt0055c/s1600/IMG_5849.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDRCMgLREIu0fwFv0l54Y65MvIsKsjvq7vW4XESqWrP3M8vURXhpyroqHEWQQ2hiMogStbVZb-CEPy9ccKdqEpx1E_4qKDqhX-Mbn1xdXSdUwN8fmGev8jFbGcdyHbbRdUnEoJt0055c/s320/IMG_5849.JPG" width="320" /></a>1. Marinate the thawed and washed chicken with ginger-garlic paste, salt and pepper for about 1/2 hour.<br />
2. In a pressure cooker, place the marinated chicken + onion paste + chopped onion+ chopped tomatoes +whole garam masala+Pepper powder+salt+green chilies+salt. Add adequate water. Cook for 2 whistles.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OQFoGr3nTnMfNIxPEXIi8Weh_uXuTxZTxGX8F6FPrkaUAICyJpAmc6dCa0qbHxPDSQymIReBylnawjzYLsbzvnQnSnjdk58LtTHxMknT4IZoXiH1n7Il2Vsh84Pep5bW9lY-olYmHnw/s1600/IMG_5847.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OQFoGr3nTnMfNIxPEXIi8Weh_uXuTxZTxGX8F6FPrkaUAICyJpAmc6dCa0qbHxPDSQymIReBylnawjzYLsbzvnQnSnjdk58LtTHxMknT4IZoXiH1n7Il2Vsh84Pep5bW9lY-olYmHnw/s320/IMG_5847.JPG" width="320" /></a><br />
3. Separate the chicken stock and the boiled chicken pieces.4. In a rice cooker place the washed Gobindobhog rice with the chunky vegetables and add the chicken stock and a bit of butter/ghee and let it cook till almost done. Add the chicken pieces. Keep the cooker on for a couple of minutes more.<br />
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5. Serve the steaming hot Phish-Phash with dollops of butter.<br />
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<i>I dont like the rice very mushy and overcooked. </i><br />
<i>If you like it that way, after pressure cooking the chicken, add the rice and veggies into the chicken stock in the pressure cooker. If needed, add some more more water and pressure cook for 1 whistle (gobindobhog cooks very fast)...And the mushy risotto like Phish Phash is ready to be served</i><br />
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<i>Optional : A fistful of Masoor Dal (Red Lentils) may be added along with the rice to make it an even more wholesome meal. I didnt, though...</i><br />
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-44489987954099222902018-02-04T19:45:00.001+05:302023-03-09T21:28:09.002+05:30KORAISHUTIR KOCHURI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlUaA7t0zx-274fIVOIOwRbFfEq8oNFHEOLretfoP4ulonuOpU5Vj75qEwu6bMwHzyi1jmmgyACmHCGgY_Gn_uwSRA289HQZHzN7Tm-FgxHYNpl3jreNW0qSt4MJkyIuQftML-fnqqDk/s1600/KORAISHUTIR+KOCHURI+%25284%2529.JPG" style="clear: right; display: inline; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlUaA7t0zx-274fIVOIOwRbFfEq8oNFHEOLretfoP4ulonuOpU5Vj75qEwu6bMwHzyi1jmmgyACmHCGgY_Gn_uwSRA289HQZHzN7Tm-FgxHYNpl3jreNW0qSt4MJkyIuQftML-fnqqDk/s640/KORAISHUTIR+KOCHURI+%25284%2529.JPG" width="640" /></a></div>
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Koraishutir Kochuris are an almost indispensable part of a Bong's Winter cuisine. The first glimpse bright green pea pods are irresistible....and the first thing that comes to mind is Koraishutir Kochuri, of course with Alur Dum or Chholar Dal.</div>
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<span style="color: red;"><u><b>Ingredients :</b></u></span></div>
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Shelled Peas </div>
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Ginger - 1" piece</div>
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Green Chili</div>
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Asafoetida or Hing - a pinch</div>
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Cumin or Jeera</div>
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Fennel or Mouri powder - coarsely ground (after dry roasting)</div>
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Salt</div>
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Sugar</div>
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Ghee</div>
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<span style="color: red;"><br /></span></div>
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<b><span style="color: red;"><u>Procedure :</u></span></b></div>
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<b>Filling</b></div>
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Make a paste of Green Peas,Ginger (ginger can be added while cooking the paste too), Green Chili, a pinch of sugar and salt</div>
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Heat ghee in a kadhai. Temper with Jeera and Hing. </div>
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Add the Green Paste followed by Ginger paste if not already added while blending</div>
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Turn it around in kadhai to cook or give 'paak' while ensuring the colour does not change to a dirty dull green. </div>
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Add fennel powder and red chili(optional) and also roasted cumin powder.</div>
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Overcooking is sacrilege and so is overpowering the sweet taste of green peas.</div>
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Adjust salt and sugar. The taste is mildly sweet</div>
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The filling is ready</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqWmiXgbyXaGFsMY34I5Kc_xCbrloNr2yhVYoDu7GCVMtokacGJV2aeSLUTvPJvLHWJqiKtewBBl3SYSZlqnuAccSbrSsJNXbIZSgmbmobURp1rHGyn_asX9YvVGMMR7cLu0QrlZeIbA/s1600/KORAISHUTIR+KOCHURI+%25281%2529.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqWmiXgbyXaGFsMY34I5Kc_xCbrloNr2yhVYoDu7GCVMtokacGJV2aeSLUTvPJvLHWJqiKtewBBl3SYSZlqnuAccSbrSsJNXbIZSgmbmobURp1rHGyn_asX9YvVGMMR7cLu0QrlZeIbA/s400/KORAISHUTIR+KOCHURI+%25281%2529.JPG" width="400" /></a></div>
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<b>Dough:</b></div>
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1.For the maida dough, add a tablespoon of ghee as moyen. Now knead the maida into a soft dough.</div>
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2.Like in making puri/luchi, pinch of balls off the dough, roll them into smooth balls. Then make cavities in the centre and add a spoonful of the cooked green paste. Fold up the dough cup with the green paste mix in the centre and seal it and again roll into ball.</div>
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3.Now roll out the balls as you would in case of puri/luchi.</div>
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Koraishutir Kochuri with Alur Dum....</div>
Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-4267843327026099302017-12-17T23:41:00.000+05:302017-12-17T23:44:02.956+05:30Sheem Chochchori<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Fried Broad Beans ....the Bengali way</b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1-zFsr0UFhY923WNVuWJVxdcFI42rtXy5DndU61dqWwJQRnRcapCzckDcmmnxWsPNk8fbfNXhWe1EhRN9gWa1Ml7_ZpQhOitVlWleiLIBtQrBpnjXwy_cW3H0BsClctWt5iib2Jo6vA/s1600/sheem+chochchori+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1262" data-original-width="1600" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY1-zFsr0UFhY923WNVuWJVxdcFI42rtXy5DndU61dqWwJQRnRcapCzckDcmmnxWsPNk8fbfNXhWe1EhRN9gWa1Ml7_ZpQhOitVlWleiLIBtQrBpnjXwy_cW3H0BsClctWt5iib2Jo6vA/s640/sheem+chochchori+%25284%2529.JPG" width="640" /></a></div>
The Sheem or Broad Beans looked so fresh and green, I of all persons, who's not in the least bit a vegetable lover, seemed to have fallen in love with them....Cautiously, as I had never cooked it earlier, bought just a packet of it....didnt have the heart to refrigerate this fresh a vegetable and hence cooked a 'Sheem Chochchori' (Broad Beans fried in typical Bengali spices) with it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LBqjJ-T7vDaePlwExOjMZWIErafDTEZV6kbYx5Ns4wPWCqWlH5t4SN7bw78YWuM7vDzlLQnwi57z6pksCcBxOSUEEgy2UQeGZ7i6fXODYe2qVhUiAujNPdtFqaEgoHFyCxgNI6QCN58/s1600/sheem+chochchori+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1525" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LBqjJ-T7vDaePlwExOjMZWIErafDTEZV6kbYx5Ns4wPWCqWlH5t4SN7bw78YWuM7vDzlLQnwi57z6pksCcBxOSUEEgy2UQeGZ7i6fXODYe2qVhUiAujNPdtFqaEgoHFyCxgNI6QCN58/s640/sheem+chochchori+%25283%2529.JPG" width="609" /></a></div>
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A quick and easy recipe .... though of course the presence of mustard paste (shorshe baata) and grated coconut in the fridge helped...<br />
<b><span style="color: red;"><u><br /></u></span></b>
<b><span style="color: red;"><u>Ingredients :</u></span></b><br />
Broad Beans - 250gms. ..each cut it 3 parts<br />
Dry red chili whole - 1<br />
Kalojeera / Nigella seeds - 1/4 tsp<br />
Haldi / Turmeric - 1/2 tsp<br />
grated coconut - a small bowl<br />
mustard paste - 2 tsp<br />
coriander leaves<br />
green chili<br />
salt to taste<br />
sugar - a pinch<br />
Mustard oil<br />
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<b><u><span style="color: red;">Procedure :</span></u></b><br />
1. In a kadai, heat the mustard oil and season with whole dry red chili & kalojeera<br />
2. Add the Sheem pieces (cut in 3 parts as shown in the pic) and add Haldi, salt and sugar. Turn the vegetable and spices around in the kadhai and let it cook till partially soft yet the crunchiness should still be there.<br />
3. Add the grated coconut followed by mustard paste. Let it cook for a couple of minutes more<br />
4. Garnish with Coriander leaves and slit whole green chili.<br />
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To be savoured with steamed white rice</div>
Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-42292389389072871002017-11-05T22:59:00.004+05:302017-11-05T22:59:53.613+05:30Tawa fried Pomfret<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUQ2tE7nX8wRbIJiHxwCdyPC4Fnlpe5IrR49UHG0aFEQu-rXF20_DfwczCtRSAHuvZ8_HGZzOD138sDOBPcMqdeOXyAzUGbQBiFLlEAe-sB5FvWqy4UXl8kUj8uO3nMPnWb4PXy_284Y/s1600/IMG_2070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUQ2tE7nX8wRbIJiHxwCdyPC4Fnlpe5IrR49UHG0aFEQu-rXF20_DfwczCtRSAHuvZ8_HGZzOD138sDOBPcMqdeOXyAzUGbQBiFLlEAe-sB5FvWqy4UXl8kUj8uO3nMPnWb4PXy_284Y/s640/IMG_2070.JPG" width="640" /></a><br />
<span style="color: red;"><b><u><br /></u></b></span>
<span style="color: red;"><b><u>Ingredients :</u></b></span><br />
A) White Pomfret cut into half or kept whole as per choice ....with slits for masala penetration- 3 nos.<br />
B) Ginger Garlic paste - 2 tbsp<br />
C) Lemon juice of 2 small lemons<br />
D) salt to taste<br />
E) kashmiri mirch - 1 tsp for colour<br />
F) Green chilis paste - optional<br />
G) Coriander leaves - optional<br />
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<b>H) Spices for dry roasting :</b><br />
Whole Coriander seeds - 2 tsp<br />
Whole Cumin seeds - 1 tsp<br />
Cinnamon - 2 to 3 sticks<br />
Cardamon - 3-4<br />
Cloves - 4-6<br />
Whole Black Pepper 15-20 <br />
Tej Pata - 2 small<br />
Whole dry red chili - 3-4<br />
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<span style="color: red;"><b><u>Procedure :</u></b></span><br />
1. After dry roasting the spices at 'H', dry grind them into a not-very-fine powder.<br />
2. Mix with all other ingredients at B to G with the dry spice mix . Add a little mustard oil (or any other oil of your choice). This is the marinade to smear the fish with<br />
3) Liberally coat the cleaned pomfret pieces (or whole) & even the cavites with the marinade.<br />
4) Marinate for a couple of hours. I refrigerated the marinated fish overnight.<br />
5) Tawa fried in mustard oil.<br />
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Instead of Tawa Frying, this can be grilled too.....<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2JhGb31XgioqB_oLLkgD0_C8ZGNKopX3M2ExVi482asY8-ftb528V7vcEpMDYppZJgjmCh7Z3eQ6wPvwVkf7faiag6EE5vETazEhcP6cmM6qfcFI50YJJhs2nrzAdVG99W-b5we1PYI/s1600/IMG_2072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2JhGb31XgioqB_oLLkgD0_C8ZGNKopX3M2ExVi482asY8-ftb528V7vcEpMDYppZJgjmCh7Z3eQ6wPvwVkf7faiag6EE5vETazEhcP6cmM6qfcFI50YJJhs2nrzAdVG99W-b5we1PYI/s640/IMG_2072.JPG" width="640" /></a></div>
Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-71686707663090653452017-11-05T22:39:00.000+05:302017-11-05T22:39:59.435+05:30Quickfix medley-chicken (keema/mince), mushroom, boiled eggs<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLN_mPm5Jd-JUSJDbbjvfcx5hLGDO8w6ZPfhwyBX_b_SJr8uPbEx4Vo4XVVFtUSUFc-EVsBz2ScfjTJVAVgbQfoBsj6h5lDo-QDPOMePnPZGDQ2yk9IldAmG6HCclaYZZsZSYBnKs_nyY/s1600/IMG_2079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1150" data-original-width="1600" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLN_mPm5Jd-JUSJDbbjvfcx5hLGDO8w6ZPfhwyBX_b_SJr8uPbEx4Vo4XVVFtUSUFc-EVsBz2ScfjTJVAVgbQfoBsj6h5lDo-QDPOMePnPZGDQ2yk9IldAmG6HCclaYZZsZSYBnKs_nyY/s640/IMG_2079.JPG" width="640" /></a><br />
This is a non-recipe.<br />
Weekend fridge leftovers...1/2 bowl of leftover cooked chicken mince, 3 day old button mushrooms. Semi soft Boiled eggs + mushrooms...both sauted in ghee (wanted to do it in butter but realised had run out of it) and spiced up with pepper & chili flakes quite liberally. ... And finally mixing it all up with the chicken keema (mince) which had been cooked in garlic butter with chopped onions, chopped ginger-garlic, salt, pepper and chili powder.<br />
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Makes a good side dish this with bread, roti...but I had it with steaming hot rice.....<br />
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-84522854540836166082016-09-27T23:46:00.003+05:302016-09-29T00:07:50.369+05:30Shrimp Spaghetti with Basil, Mushroom , Tomato<div dir="ltr" style="text-align: left;" trbidi="on">
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With no respite from continuous week long rain, the fridge was a medley of a bit of this and a bite of that....1/2 a packet of cleaned and deveined Shrimp in the freezer, 8-10 cherry tomatoes, a bowl of sauteed (in butter) mushrooms and a handful of basil leaves lying in the fridge. Bored of khichdi, phyana bhaat, thought of assembling all these bits and pieces and making my girl's favorite spaghetti.<br />
<br />
Easy, quick and tasty.<br />
<br />
<b><u><span style="color: red;">Ingredients :</span></u></b><br />
Spaghetti - 500gms<br />
Shrimps (cleaned and de-veined)- about 400-500gms.<br />
Mushrooms - about 200 gms halved and sauteed in butter & pepper<br />
Cherry tomatoes - 8-10. halved some. Kept some whole<br />
3 large tomatoes - chopped<br />
1 medium sized onion - finely chopped<br />
Garlic cloves - 5-6<br />
Whole dried red chili - 2 -3 chopped into small pieces<br />
Salt<br />
Pepper<br />
Chili flakes made of homemade dry roasted whole red chilies<br />
roasted cumin powder - a pinch<br />
Pinch of sugar<br />
Grated cheese (used processed cheddar)<br />
Olive oil <br />
<br />
<b><u><span style="color: red;">Procedure :</span></u></b><br />
1. Cook the spaghetti for 5-7 minutes in a pot (by added oil and salt to the water). Retain the water after draining the spaghetti.<br />
<br />
2. Heat oil in a wok. Add the chopped whole dry red chilies , chopped onion and minced garlic to the heated oil.<br />
<br />
3. Once the onion is light pink & translucent, add the shrimps and fry till light pink. Add salt and pepper.<br />
<br />
4. Add chopped tomatoes and some of the halved cherry tomatoes into the kadhai/wok.Let the tomatoes cook on medium heat after adding salt, pepper and a pinch of sugar. Once the tomatoes are mushy add some of the water of retained after boiling the spaghetti. Cover and cook for a couple of minutes.<br />
<br />
5. Add the mushrooms followed by half the basil leaves (torn/cut into small pieces). Add a pinch of roasted jeera / cumin powder, followed by chili flakes and pepper. Give a stir. Add some more water if needed.<br />
<br />
6. Now add the boiled spaghetti and toss it around to coat it with the sauce. Now add the whole cherry tomatoes. Check the salt & spice level.<br />
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7. Garnish with basil leaves and grated cheese (Cheddar)<br />
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Spaghetti is ready to be served.<br />
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-8129146333920297922016-09-21T23:00:00.000+05:302016-09-22T01:09:49.089+05:30(Chicken) Meat Ball Soup <div dir="ltr" style="text-align: left;" trbidi="on">
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Damp, dull, wet rainy days and nights...sniffles and coughs, exam time...not exactly exciting times !! How to cheer us all up ?<br />
Comfort food of steaming hot <b>chicken meat balls in the lightest of soup style </b>with either soft steamed rice or noodles or just as it is was all it needed to lift the souls of us three women!!!<br />
<br />
<b><u><span style="color: red;">Ingredients :</span></u></b><br />
<br />
<b>For the meat balls :</b><br />
Minced chicken - approx 500gm<br />
Ginger-Garlic paste<br />
Crushed Black Pepper<br />
Salt to taste<br />
Eggs - 2<br />
Eating Soda - a pinch<br />
Finely Chopped Onion- 2 tbsp<br />
Chopped green chilies<br />
Coriander leaves<br />
<div>
<br /></div>
<div>
<b>For the soup :</b></div>
Bay leaf<br />
Chopped Onion<br />
Garlic chopped<br />
Green chilies<br />
Mushroom<br />
Carrots<br />
Capsicum<br />
or any other vegetable of choice<br />
Crushed Pepper<br />
Salt<br />
Chili flakes<br />
Green chilies<br />
Coriander leaves<br />
Butter<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyaJm7mz-lbuA2tJcyIvCENzv0aSmbKyLfnodkXEji2aLjGRZkMc-IBahnfNi7tXgXwcAHuUMR0hkhwzPyK9IE0Do90MgqfWk7MQMpng51Ni-V4FufwAmp1VoY7bT4ufjeZWwFjtGs_c/s1600/IMG_7983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyaJm7mz-lbuA2tJcyIvCENzv0aSmbKyLfnodkXEji2aLjGRZkMc-IBahnfNi7tXgXwcAHuUMR0hkhwzPyK9IE0Do90MgqfWk7MQMpng51Ni-V4FufwAmp1VoY7bT4ufjeZWwFjtGs_c/s640/IMG_7983.JPG" width="640" /></a><br />
<b><u><span style="color: red;"><br /></span></u></b>
<b><u><span style="color: red;">Procedure :</span></u></b><br />
1. Marinate the minced chicken with all ingredients under Ingredients for Meat Balls except eggs, chopped onions & coriander leaves for an hour or so. Mine was in the fridge overnight<br />
2. MIx 2 eggs to the marinate followed by chopped onions & finely chopped coriander leaves. Fresh leaves just before preparation gives a fresh aroma.<br />
3. In a wok/kadhai, heat 2 tsp of butter. Add a bay leaf followed by freshly ground black pepper, chopped onions, chopped garlic and chopped green chilies. Add a pinch of sugar. Fry till onions are pinkish.<br />
3. Add carrots, mushrooms, capsicum or the vegetable in order of their hardness. Sprinkle salt and pepper.<br />
4. After sauteing the vegetables on medium to high flame, add 5-6 cups of water. Adjust the salt and pepper. Cover till the soup has almost come to a boil.<br />
5. Now after lowering the flame to a minimum, make small balls (approx 1-1.5cm dia) of the minced chicken meat and add to the soup in the kadhai. Increase the flame to medium and add a dollop of butter. Cover for 5-7minutes. Check once in a while and remove the scum from the top and give the soup and the meat balls a gentle stir.<br />
6. After the soup has boiled for 2-3 minutes, sim the flame and adjust salt, pepper, add chili flakes. Remove from flame and garnish with chopped coriander.<br />
<br />
Serve the steaming hot chicken meat ball soup and welcome to a world of deliciousness!!<br />
<br />
The kids had it with 2-3 tbsps of steamed rice. And the next day had the remaining soup with some noodles.<br />
I had it just as soup...<b>Chicken Meat Ball Soup with mushrooms and vegetables</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBrZGvxJVNBPU0TAUWo6y-nTUhnXGnxG_D7ShAYkn5WEo2Fnndg9WD_X9WSj3jYqhUSRoMvEhvi3_zS7aglZ_qf6tPIJRa6uqanNDb2tuCcDgBZoePnHXsPEfI3w_NXxIqzNB4ozvLuI/s1600/IMG_7985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBrZGvxJVNBPU0TAUWo6y-nTUhnXGnxG_D7ShAYkn5WEo2Fnndg9WD_X9WSj3jYqhUSRoMvEhvi3_zS7aglZ_qf6tPIJRa6uqanNDb2tuCcDgBZoePnHXsPEfI3w_NXxIqzNB4ozvLuI/s640/IMG_7985.JPG" width="640" /></a></div>
Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-64874689036805130332016-09-08T22:30:00.000+05:302016-09-09T02:02:28.785+05:30Chili Chicken & Vegetable Chowmein <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTVYzGFBeD2CD2OBNoL0O_0EYFqW86r3PgAMe7HYcf2DCmkJi7k-M3EtiUyzYguWI2cfNTnsTtGi_qMKIPt_YqkdEPvp66AM4w16Sfh_y13pL_19n-1-exdzHbA7KpaHk0LYDNPyoNhs/s1600/IMG_7934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTVYzGFBeD2CD2OBNoL0O_0EYFqW86r3PgAMe7HYcf2DCmkJi7k-M3EtiUyzYguWI2cfNTnsTtGi_qMKIPt_YqkdEPvp66AM4w16Sfh_y13pL_19n-1-exdzHbA7KpaHk0LYDNPyoNhs/s640/IMG_7934.JPG" width="640" /></a></div>
Though I started off with plan to make Chicken chowmein with lots of vegetables, bowed to the family's demand of the Chili chicken and Chowmein.<br />
<br />
Though normally I dont fry the chicken separately, today decided to go for the elaborate separate frying and subsequent adding to the sauce method. The simpler method for some other day....<br />
<u style="background-color: white;"><span style="color: blue; font-size: large;"><br /></span></u>
<u style="background-color: white;"><span style="color: blue; font-size: large;"><b>Chili Chicken </b></span></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikliIhYTNL1pvZ3kdr30Nu-pr9jmvcWugs9OlV3ON82NVS4qi8_1mafIo0c5ejjEgSaV0AYhU9YO1XvNpWtXRWaQCqemUpZcVZXfy2U16sSY2-FIj91s60FXR0wc-DsWM0RoQGIwmXgDQ/s1600/IMG_7931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikliIhYTNL1pvZ3kdr30Nu-pr9jmvcWugs9OlV3ON82NVS4qi8_1mafIo0c5ejjEgSaV0AYhU9YO1XvNpWtXRWaQCqemUpZcVZXfy2U16sSY2-FIj91s60FXR0wc-DsWM0RoQGIwmXgDQ/s640/IMG_7931.JPG" width="640" /></a></div>
<u style="background-color: white;"><span style="color: blue; font-size: large;"><b><br /></b></span></u>
<b><span style="color: red;"><u>Ingredients :</u></span></b><br />
Chicken = 1 kg (I used drumsticks, wings, and some boneless leg pieces)<br />
Onions - 2 : diced into 4 quarters each<br />
Green Capsicum - 1 large cut into thin strips<br />
Garlic chopped - 2 tbsp<br />
Ginger chopped - 2 tbsp<br />
Soya Sauce<br />
Green Chili Sauce<br />
Sesame Oil (of toasted sesame seeds) - just a few drops as a final dressing (optional)<br />
Tawa toasted white sesame seeds - a tsp (optional)<br />
Spring Onions - the green part chopped finely<br />
Green chilies - slit longitudinally<br />
Eggs - 2<br />
Cornflour - 1 -2 tspn<br />
Oil<br />
<br />
<b><span style="color: red;">For the marination :</span></b><br />
Cooking soda - 2 tsp<br />
Vinegar - 1 tbsp<br />
Soya Sauce - 2 tbs<br />
Green Chili Sauce - 2-3 tbsp (depending on how spicy we want)<br />
Black pepper powder - 2 tbsp<br />
Salt - keep it less as the sauces are high on salt<br />
<br />
Procedure :<br />
1. Marinate the washed and dried chicken with the ingredients mentioned under Marination, for about an hour or two.<br />
2. Crack open 2 eggs into the marinated chicken. Mix it well<br />
3. Add 1 - 1&1/2 tbsp of cornflour. Mix well.<br />
4. Fry the chicken pieces in batches without overcrowding to get nicely browned crispy 3/4th cooked chicken fries. Keep aside<br />
5.In a wok/kadhai, heat 2 tbsp of oil. Add the chopped ginger & garlic followed by diced onions. Fry till onion is translucent.<br />
6. Add the soya sauce & green chili sauce. Fry on high flame.<br />
7. Add the julienned Capsicum . Fry on high flame.<br />
8. Add the 3/4 cooked fried chicken pieces. Alternating between medium to high flame, coat the chicken in the sauce mix. Add some freshly crushed back pepper and salt to taste. If you want dry chili chicken , add the slit green chilies and chopped green onions and give a toss and take it off the flame now ...ready to serve.<br />
9. But since I wanted a little gravy, added a cup of water mixed with a spoonful of cornflour. Covered the wok and let the chicken cook for 2-3 minutes.<br />
10. Remove the cover, add the slit green chilies and chopped green onions and give a toss and take it off the flame now<br />
11. Transfer to a serving bowl.<br />
12. Drizzle some sesame oil from the top and sprinkle a tsp of dry roasted white sesame seeds....The chili chicken is ready to serve.<br />
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<span style="color: blue;">******</span></div>
<b><u><span style="color: blue; font-size: large;"><span style="background-color: white;">Vegetable Chowmein</span></span></u></b><br />
<b><u><span style="color: red;"><br /></span></u></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIl9Q-K6vmu_q6Z2ZSNpCy_0ActLVVHLFQBtYhSrJ2bye11lewAqzZHeoY6eIzm8XTI1Rw-9BBZ2D8KGAdBzjdwXedY-lcT7xqrmIXsdtGynSaB0rB1Sv-uQYSUi651EhYapHkR3PXN8/s1600/IMG_7930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIl9Q-K6vmu_q6Z2ZSNpCy_0ActLVVHLFQBtYhSrJ2bye11lewAqzZHeoY6eIzm8XTI1Rw-9BBZ2D8KGAdBzjdwXedY-lcT7xqrmIXsdtGynSaB0rB1Sv-uQYSUi651EhYapHkR3PXN8/s640/IMG_7930.JPG" width="640" /></a></div>
<b><u><span style="color: red;"><br /></span></u></b>
<b><u><span style="color: red;">Ingredients :</span></u></b><br />
<div class="MsoNormal">
<span style="font-family: "times" , "times new roman" , serif;"><span style="background: white; color: #333333; line-height: 115%;"><b>For the Sauce<span class="apple-converted-space"> </span></b></span><span style="color: #333333; line-height: 115%;"><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">3 Tbs. Oyster sauce</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1/2 cup Vegetable or Chicken stock (did not have chicken /vegetable stock. used water instead)</span><br />
Mix the above</span></span></div>
<div class="MsoNormal">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #333333; line-height: 115%;"><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><b>For the Seasoning</b></span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">3 Cloves garlic (approximately 1 Tbs.)</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 oz. Fresh ginger (approximately 1/2 Tbs.)</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 Red chili</span><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><b>For the Vegetables (Any vegetable of your choice may be used)</b></span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">4 packets dry Chinese egg
noodles (Blanched in hot boiling water, drained and rubbed with oil.)</span><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">2 oz. Shiitake or button mushrooms
(I used about 6 small size button mushrooms)</span></span></span><span style="background-color: white; color: #333333; font-family: "times" , "times new roman" , serif; line-height: 115%;">1/2 bunch spring onions- separately chopped the green and white parts</span></div>
<div class="MsoNormal">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #333333; line-height: 115%;"><span style="background-color: white;">1 green capsicum finely sliced</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #333333; line-height: 115%;">1 medium sized carrot finely julienned.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #333333; line-height: 115%;"><br /></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; color: #333333; font-family: "times" , "times new roman" , serif; line-height: 18.4px;"><b>Noodles </b></span></div>
<div class="MsoNormal">
<span style="background-color: white; color: #333333; font-family: "times" , "times new roman" , serif; line-height: 18.4px;">4 packets dry Chinese egg noodles (Blanched in hot boiling water, drained and rubbed with oil.)</span></div>
<div class="MsoNormal">
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #333333; line-height: 115%;"><br />
<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">For Garnish</span></b>
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">1 tsp. Toasted sesame oil</span><br /><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">3 Tbs. Cooking oil</span></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="color: red;">Procedure :</span></u></b></div>
<div class="MsoNormal">
1. Heat 3 tbsp of oil to smoking hot in a wok/kadhai. The flame should always be on high heat</div>
<div class="MsoNormal">
2. Add the chopped ginger, garlic and julienned red chili. Stir for 10-20 secs. Take care not to burn.</div>
<div class="MsoNormal">
3. Add the chopped white part of spring onion followed by Carrots. Stir fry for a minute in high flame</div>
<div class="MsoNormal">
4. Add the mushrooms, capsicum and other vegetables.</div>
<div class="MsoNormal">
5. Now add the blanched noodles, stir it around. Add salt and crushed pepper</div>
<div class="MsoNormal">
6. After mixing the noodles and vegetables, add the oyster sauce mixed with stock/water. Keeping the heat high, toss the noodles around the wok to allow it to soak in the sauce.</div>
<div class="MsoNormal">
7. Transfer into a serving bowl nad garnish with toasted sesame oil.</div>
<div class="MsoNormal">
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<div class="MsoNormal">
Serve Vegetable Chowmein with Chili Chicken</div>
</div>
Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com2tag:blogger.com,1999:blog-2825271729069157113.post-68189439746144830232016-09-06T02:24:00.000+05:302016-09-06T02:24:44.536+05:30Goan Green Chutney stuffed Pomfret Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEUnohNSmwmaRteFnPfroR4FeQsh5_WoDHcJy4Qduxmxv8g4aw1xx7tVdIkHB1y1Fik7W5ZN0mS6yUA6ZvcVARIo0fUFJ7FCpCi5DBaztRqt9HUiWi1Q2KppYM648vP_UaCeX8M1W4H0/s1600/IMG_7857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEUnohNSmwmaRteFnPfroR4FeQsh5_WoDHcJy4Qduxmxv8g4aw1xx7tVdIkHB1y1Fik7W5ZN0mS6yUA6ZvcVARIo0fUFJ7FCpCi5DBaztRqt9HUiWi1Q2KppYM648vP_UaCeX8M1W4H0/s640/IMG_7857.JPG" width="640" /></a></div>
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Pomfret is something I havent cooked often. Earlier had always either tawa fried or microwaved (with a blob of butter) simply marinated (ginger-garlic-lemon-salt-pepper) pomfret pieces. <div>
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This time thought of trying something different. Hence the internet hunt ....which yielded a <a href="http://www.hildastouchofspice.com/2013/07/goan-whole-pomfret-stuffed-with-fresh-green-chutney.html" target="_blank"><b><span style="color: blue;">simple stuffed pomfret recipe</span></b></a> in which most of the ingredients were available at home.</div>
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Ingredients :</div>
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* Whole pomfrets - 4</div>
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* Juice of 1 lime</div>
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* Salt to taste</div>
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* Sooji/Semolina/Rawa for rolling/ dredging (optional)</div>
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* Wheat flour for dusting/sprinkling (did not use)</div>
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* Refined oil for pan frying</div>
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* Turmeric - 1 tsp</div>
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* Freshly crushed black pepper - 1 tsp (not in original recipe)</div>
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* For the green chutney</div>
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- A large bunch of fresh coriander leaves</div>
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- 2 sprigs fresh mint leaves-optional (I did not use)</div>
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- 1 medium onion peeled and roughly chopped</div>
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- 1 tbs fresh tamarind paste (I used juice of 1 big lemon)</div>
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- 7 cloves fresh garlic</div>
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- 1 " piece of ginger</div>
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- 2-3 fresh green chilies</div>
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- 1 tsp cumin seeds</div>
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- 4 tbsp grated coconut (I used 1/2 a medium sized coconut )</div>
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- A large pinch of turmeric</div>
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- A pinch each of Cinnamon & Clove powder (I used 1/2 inch cinnamon stick & 3-4 pieces of cloves)</div>
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- A large pinch of sugar to taste - optional (I used 1/2 tsp)</div>
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<i>Grind the above chutney ingredients into a thick paste with minimum water</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRzU3P3B9uODiJZv30b1EUuUIwEVqeoS9stYmWfm7FjgHQ3Y-l-HcjnvmFgjEZVIs4KaG3y8w8ivaoHU8SpmLgWuA80ap49OpOB_t9S_4mnLoNdC03g_AYLTBOC3RXlDkkWs49l_GHeY/s1600/IMG_7853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRzU3P3B9uODiJZv30b1EUuUIwEVqeoS9stYmWfm7FjgHQ3Y-l-HcjnvmFgjEZVIs4KaG3y8w8ivaoHU8SpmLgWuA80ap49OpOB_t9S_4mnLoNdC03g_AYLTBOC3RXlDkkWs49l_GHeY/s400/IMG_7853.JPG" width="400" /></a></div>
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Procedure :</div>
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1. The fish is to be cleaned and slit into pockets. I got this done from the fishmonger</div>
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2. Rub the pomfrets and their cavities with lemon juice, salt , turmeric and freshly crushed pepper and marinate for 15-20 minutes.</div>
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3. Now stuff the cavities with the green chutney and cover the whole pomfrets in a thick paste of green chutney (as per the original recipe, only the cavities were stuffed with the green chutney)</div>
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4. Marinate for 15-20 minutes (I marinated for more than an hour)</div>
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5. When ready to fry, roll each pomfret in sooji and then dust/sprinkle wheat flour on either side.<i> I only rolled in rawa and skipped the flour sprinkling.</i></div>
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6. Heat oil in a skillet / pan and slide in the pomfrets one by one into the heated oil. Cook each side for at least 5 minutes or till evenly cooked and crispy. </div>
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Serve with tomatoes, onion and a squeeze of lemon and chopped corinader. Also potato wedges & salad as the original recipe mentioned .</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWXTZdE2wxfwVrsakemVbva-6hA-syA_XJI-YbL0OrRUuepjqogiJxNOfHqHOK0Jb29cyVeB9tjAP6TJ9iDOaN6DLRhEfdCxi9amkq2BPDYPlAsSE49mDd1VS6Y-3vAi9rmrJyZ8rknY/s1600/IMG_7855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWXTZdE2wxfwVrsakemVbva-6hA-syA_XJI-YbL0OrRUuepjqogiJxNOfHqHOK0Jb29cyVeB9tjAP6TJ9iDOaN6DLRhEfdCxi9amkq2BPDYPlAsSE49mDd1VS6Y-3vAi9rmrJyZ8rknY/s640/IMG_7855.JPG" width="640" /></a></div>
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-76975023975273708742016-09-03T00:48:00.000+05:302016-09-29T00:08:24.424+05:30Chicken Ghee Roast in Chettinad Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #333333; font-family: "roboto" , serif;">I like my cooking simple and low on spices. Because I am a reluctant cook but a food lover, I like making things which are easy and quick to make but good to taste.. </span></div>
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<span style="color: #333333; font-family: "roboto" , serif;">Chettinad Chicken is something I have avoided making in the fear of the excessive spice usage and high heat content.</span></div>
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<span style="color: #333333; font-family: "roboto" , serif;">However, my browsing the net, I came across <b><a href="https://youtu.be/D1oS5Evs10I?list=PLnb1cHYKNYD7UJ12W0Jm8vpRCDUwP6uAU">this video</a></b> of Chicken Ghee Roast in Chettinad Masala and found it simple and easy and the video of the dry roasting of the masalas triggered my olfactory senses and I almost hallucinated the wafting aroma of roasted Indian spices..incidentally a full bird had been bought and was ready for marination. So without much ado, I followed the recipe to the T (except the chili quantity part) and ended up making delicious, flavourful Chicken Ghee Roast for Sunday lunch.</span></div>
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<span style="font-family: "roboto" , serif;"><br /><b><u><span style="color: red;">
Ingredients:</span></u></b></span><span style="font-family: "roboto" , serif;"><b><u><span style="color: red;"> </span></u></b></span><span style="font-family: "roboto" , serif;"><b><u><span style="color: red;"><br /></span></u><span style="color: #333333;">
Step 1</span></b><span style="color: #333333;">
- 1 kg chicken</span><br /><span style="color: #333333;">
- juice of 1 lemon</span><br /><span style="color: #333333;">
- half bowl of yogurt</span><br /><span style="color: #333333;">
- ½ tsp of turmeric powder</span><br />
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Step 2</b><span style="color: #333333;">
- 10-15 dry red chillies <i>(I used 8 dry red chilies and deseeded them to reduce/minimise the heat factor)</i></span><br /><span style="color: #333333;">
- 2 tsp black pepper</span><br /><span style="color: #333333;">
- 2 tsp coriander seeds</span><br /><span style="color: #333333;">
- 1-1/2 tsp cumin seeds</span><br /><span style="color: #333333;">
- 1/2 tsp fenugreek seeds</span><br /><span style="color: #333333;">
- 7-8 cloves of garlic</span><br /><span style="color: #333333;">
- tamarind water </span><br />
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<span style="font-family: "roboto" , serif;"><b><span style="color: #333333;">Step 3</span></b><span style="color: #333333;">
- ¼th cup of Ghee (I used 2- 2 1/2 tbsp of Ghee)</span><br /><span style="color: #333333;">
-Salt</span><br /><span style="color: #333333;">
- 1 tsp jaggery</span><br /><span style="color: #333333;">
- Curry leaves</span><br />
</span><span style="font-family: "roboto" , serif;"><b><u><span style="color: red;">Procedure :</span></u></b></span></div>
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<span style="color: #333333; font-family: "roboto" , serif;">- Marinate chicken with lemon juice, yogurt mix it well then add turmeric
powder and keep aside for an hour. <i>(I kept overnight)</i><br />
- In a thick bottom pan, roast the spices – dry red chillies, black pepper,
coriander seeds, cumin seeds, cloves,fenugreek seeds and mix it well and switch
off the flame and let it cool down.<br />
- Grind the roasted spices and while grinding also add cloves of garlic and tamarind water.<br />
- In a pan add ghee and place the marinated chicken and let it cook up to 70%. Keep aside.<br />
- Add the remaining yogurt mix in the pan and mix it well in the ghee on medium heat and keep it aside in a bowl.<br />
- In the same pan add the ground masala and let it cook on low flame and add
ghee 1/2 tsp of ghee to it</span><span style="color: #333333; font-family: "roboto" , serif;"> </span><span style="color: #333333; font-family: "roboto" , serif;"><br />
-Add the ghee fried yogurt mix, salt, jaggery and add the cooked chicken. keep
coating the chicken with masala on medium to high heat.<br />
-Cover anf Keep on low flame for 5-10 minutes<br />
- Add some curry leaves and the Chicken Ghee Roast is ready to be served!<o:p></o:p></span></div>
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-51853725678980344782016-08-30T23:42:00.000+05:302016-09-19T01:51:57.137+05:30Nolen Gurer Chaaler Payesh .... Rice Pudding <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3C8mnN20vZotr3NE-cWltbouESdfSKQJpHXBNPtmXGtua9O6SKQZXYDbSXMojnwwrdKaiImY-Mp1Ghj2VawLg4oyoyhoZhT39_2EpAlJzpEfqevoTvsrtJ6CFF3T30AIrizb6Odkf8k/s1600/IMG_7876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3C8mnN20vZotr3NE-cWltbouESdfSKQJpHXBNPtmXGtua9O6SKQZXYDbSXMojnwwrdKaiImY-Mp1Ghj2VawLg4oyoyhoZhT39_2EpAlJzpEfqevoTvsrtJ6CFF3T30AIrizb6Odkf8k/s640/IMG_7876.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">A Bengali and Chaaler Payesh have an eternal connection....The first morsel of solid eaten by a Baby during <i>Annoprashon</i> (Rice Eating Ceremony), the first spoon eaten by the mother-to-be during Baby Shower or <i>Shaadh</i>, the Payesh on every birthday or <i>Jonmodin</i> are memories every true blue Bengali holds precious. </span><br />
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<span style="font-family: "verdana" , sans-serif;">And the Paayesh is made even more precious and tasty if its made of Nolen Gur (or the solidified version known as Patali Gur for the off season payesh) </span><br />
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<span style="color: red; font-family: "verdana" , sans-serif;"><b><u>Ingredients :</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;">* Full Cream Milk - 2 litres </span><br />
<span style="font-family: "verdana" , sans-serif;">* Gobindobhog rice / jeera rice / Basmati rice - 2 fistfuls (1 fistful or 'mutho' per litre i,e approx 100gm per litre)</span><br />
<span style="font-family: "verdana" , sans-serif;">* 2 tbsp of sugar</span><br />
<span style="font-family: "verdana" , sans-serif;">* Nolen Gur/Patali Gur (date palm jaggery) - approx 200-250gm</span><br />
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<span style="color: red; font-family: "verdana" , sans-serif;"><b><u>Procedure :</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;">1. Boil milk and reduce it to 3/4 of its original volume. </span><br />
<span style="font-family: "verdana" , sans-serif;">2. In the meanwhile, wash rice, drain the water and dry it while the milk is being boiled</span><br />
<span style="font-family: "verdana" , sans-serif;">3. While stirring the milk, add the washed and dried rice and keep stirring gently till the rice cooks and the milk thickens. The milk should have reduced to 1/2 (i.e 1 litre) by now.</span><br />
<span style="font-family: "verdana" , sans-serif;">4. Add 2-3 tbsp of sugar after the rice has softened. An early addition of sugar will stop the rice from softening further.</span><br />
<span style="font-family: "verdana" , sans-serif;">5. Take the milk-rice mix off the flame. Soften the jaggery by microwaving/heating and add the softened jaggery into the rice-milk mix and . Mix well </span><br />
<span style="font-family: "verdana" , sans-serif;">6. Cool it down ....delicious Gur flavoured Payesh is ready for the auspicious occasion.</span><br />
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-64560366022710909082016-08-23T21:43:00.000+05:302016-08-30T23:45:31.384+05:30Chocolate Lava Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">2 birthdays in the family a span of 4 days!! So this time thought of giving the usual sponge cake a miss..and made Lava Cake Muffins and one small cake in an aluminium foil rectangular container.</span></div>
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<span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;"><b>Ingredients :</b></span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif; font-size: 12pt; text-indent: 0in;">*100g dark chocolate, chopped- <o:p></o:p></span><span style="background-color: #f1f7f7; color: #333333; font-family: "verdana" , sans-serif; line-height: 22px; text-indent: -24px;">I used Bournville Rich Chocolate </span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif; font-size: 12pt; text-indent: 0in;">*100g butter</span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif; font-size: 12pt; text-indent: 0in;">*150g light soft brown sugar-I used 100gm normal white sugar</span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif; font-size: 12pt; text-indent: 0in;">*3 large eggs</span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif; font-size: 12pt; text-indent: 0in;">*1/2 tsp vanilla essence</span><br />
<span style="color: #333333; font-family: "verdana" , sans-serif; font-size: 12pt; text-indent: 0in;">*50g plain flour</span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif; font-size: 12pt; text-indent: 0in;">*coffee powder / cocoa powder (optional)</span></div>
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<span style="background-color: white; color: #333333; font-family: "verdana" , sans-serif; text-indent: 0in;"><b>Method</b></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;"><span style="color: #333333;"><b>1</b>1. </span><span style="color: #333333;">Preheat the oven to 230C. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;"><span style="color: #333333;">22. </span><span style="color: #333333;">Put the chocolate and butter in a heatproof
bowl and set over a pan of hot water (or alternatively put in the microwave)
and stir until smooth, then set aside to cool slightly for 15 minutes.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: "verdana" , sans-serif;"><span style="color: #333333;">33. Beat the eggs and </span><span style="color: #333333;">Mix in the sugar, and keeping mixing with the eggs, and add into the chocolate-butter mix followed by the vanilla extract and finally the flour. </span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif; text-indent: -0.25in;"> 4. Spray/Smear oil in the muffin tray and the aluminium container. Sprinkle cocoa powder/coffee powder to line the moulds (optional) </span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif; text-indent: -0.25in;"> 5. Divide the mixture
among the muffin moulds and aluminium container.</span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #333333; font-family: "verdana" , sans-serif;">46. </span></span><span style="color: #333333;"><span style="font-family: "verdana" , sans-serif;">Bake the muffins for 7-8 minutes at 230 deg C and the aluminium container (slightly bigger) for 12-13 minutes or until the tops are firm to touch but the middles still feel slightly squidgy. Carefully run a knife around the edge of each pudding, then turn out
onto serving plates and serve with single cream/vanilla icecream or have it just like that</span><span style="font-family: inherit;">.</span><span style="font-family: "helvetica" , sans-serif; font-size: 8.5pt;"><o:p></o:p></span></span><br />
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-70022895360045100392016-07-15T23:11:00.001+05:302016-09-29T00:10:25.048+05:30Kasundi / Kashundi Maachh<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="color: #222222; text-align: left;">
<b><span style="font-family: "verdana" , sans-serif; font-size: small;">Fish cooked in Kashundi (A Mustard based sauce unique to Bengal)</span></b></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QErlDC1RyydJQI4lwA5jgAJ6GOdOeDtLqFJ36KZ8f5oYX2n98C3M8iazMaqJXOAuxnta5GBXuzBUeZaalPpeCztnO_XELFMOYao5PuPcCZjH4-rAlC20S2bT2mwdGuI4CKnG-Z_VEzo/s1600/IMG_4145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QErlDC1RyydJQI4lwA5jgAJ6GOdOeDtLqFJ36KZ8f5oYX2n98C3M8iazMaqJXOAuxnta5GBXuzBUeZaalPpeCztnO_XELFMOYao5PuPcCZjH4-rAlC20S2bT2mwdGuI4CKnG-Z_VEzo/s640/IMG_4145.JPG" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Quick, Easy & Delicious. Thats what Kashundi/Kasundi Maachh (Bhetki/Basa or for that matter any soft fish) is.</span></div>
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<span style="color: red; font-family: "verdana" , sans-serif; font-size: xx-small;"><b><u>Ingredients </u></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Bhetki / Basa fillets - 500-750gm</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Ginger-Garlic paste (I use homemade) - 1.5 tbspn</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Chili flakes / chili powder - depends on heat tolerance</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Salt</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Crushed Black pepper</span></div>
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<span style="color: red; font-family: "verdana" , sans-serif; font-size: xx-small;"><b><u>Procedure :</u></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmXV7i7MIACRyh5OALHq6i1MZ8Pkz-nwJTYaa6ZWe15rHLFYxIySgm-iNEtQXYbEW_1iN56-niyezolExYWrjXlPaLdzl2F1sRNOhaukAenqydhnylzdeOMdfVMi4MXB67DJbGIYAklA/s1600/IMG_4144.JPG" imageanchor="1"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmXV7i7MIACRyh5OALHq6i1MZ8Pkz-nwJTYaa6ZWe15rHLFYxIySgm-iNEtQXYbEW_1iN56-niyezolExYWrjXlPaLdzl2F1sRNOhaukAenqydhnylzdeOMdfVMi4MXB67DJbGIYAklA/s640/IMG_4144.JPG" width="640" /></a></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">1. Bhetki/Basa fillets marinated in ginger, garlic paste, salt, pepper, chilli flakes/chilli powder and generous helping of Kashundi/Kasundi for 1/2 - 1 hr.</span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">2. Drizzle 2-3 tbsp of Mustard Oil to the marinated fish. (This may be eliminated or just a minimum quantity of oil may be used). Mix well and place them evenly in a flat bottomed microwaveable glass container</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Slit some green chilies and place them on the 'bed' of fish. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Microwave on Power 80 for 8-10minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Keep it within the oven for 2-3 minutes. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Garnish with freshly chopped Coriander leaves. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Tastes delicious with steamed rice.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: xx-small;">Cooking couldnt be faster or easier!!</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMr3xb-E4l2i2mq6HdWb2qAxAR_Cybku4GbmiIWNVLCQBX41lP6pVMhx33QiJOyg3xIfykiuvbaxqoczMMEs8FJ3HGzDrsqMah0t9Y1KgfhoGzS0SEysccQxJ-xSHl6zhxvUoG5IyN3wQ/s1600/IMG_4147.JPG" imageanchor="1" style="font-family: times, 'times new roman', serif; font-size: small;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMr3xb-E4l2i2mq6HdWb2qAxAR_Cybku4GbmiIWNVLCQBX41lP6pVMhx33QiJOyg3xIfykiuvbaxqoczMMEs8FJ3HGzDrsqMah0t9Y1KgfhoGzS0SEysccQxJ-xSHl6zhxvUoG5IyN3wQ/s640/IMG_4147.JPG" width="640" /></a></span><br />
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-43405228752574433032015-09-25T21:37:00.002+05:302016-08-21T18:56:20.992+05:30CUPCAKES ....<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">...To satiate sugar craving of two little girls....</span></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4skoWf1sDuXhyphenhyphenuqPrAw-eDXETO3FtAQtVoB-8ukQSVoODKByeRRldfUsk7evLLgxxQe8YxiEBN0XFcAbEKFSTMPxPXtYm5Fc7iGf7ZCmOP0tbDRiv1ZAlrxmCX9S4X2XBcFRG-go89Y/s1600/IMG_3850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4skoWf1sDuXhyphenhyphenuqPrAw-eDXETO3FtAQtVoB-8ukQSVoODKByeRRldfUsk7evLLgxxQe8YxiEBN0XFcAbEKFSTMPxPXtYm5Fc7iGf7ZCmOP0tbDRiv1ZAlrxmCX9S4X2XBcFRG-go89Y/s640/IMG_3850.JPG" width="640" /></a><br />
To put an end to constant whining of two little girls on a weekday evening, when, with Maths exam looming large the following morning, made the option of going to a cake shop/bakery non-feasible, a quick fix solution was to bake these cup cakes.....<br />
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<b><u><span style="color: red;">Ingredients</span></u></b><br />
All purpose flour (Maida) - 1 3/4 mug (black & white)<br />
Sugar - 3/4 mug (same mug as above)<br />
Eggs -3<br />
White Oil - 3/4 cup of same mug<br />
Baking powder - 1 tbsp<br />
Coffee powder - 1.5 tbsp (may be more/less as per preference)<br />
milk - 1/4 cup<br />
vanilla essence - a few drops<br />
dry fruits - anything ...cashew/raisin/walnut/almonds....I didnt use any due to non-availability<br />
Chocolate sauce for topping<br />
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<b><u><span style="color: red;">Procedure :</span></u></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYOebs4JrRl2ncDFVn1PQnbK0Rl6O6dUJB53BMdEEwgpcw-rWWOOjUnqlB063kXEKRe6C9Jx99U2she3p0FpjDkIf9tMj2wODJyFQz7TbpPLGJdIA_6OFmq258-IM-wmDPVRePM_Z5rI/s1600/IMG_3846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYOebs4JrRl2ncDFVn1PQnbK0Rl6O6dUJB53BMdEEwgpcw-rWWOOjUnqlB063kXEKRe6C9Jx99U2she3p0FpjDkIf9tMj2wODJyFQz7TbpPLGJdIA_6OFmq258-IM-wmDPVRePM_Z5rI/s400/IMG_3846.JPG" width="400" /></a><br />
1. Beat the eggs along with the sugar.<br />
2. Mix Maida and baking powder and if using cocoa powder, mix it along.<br />
3. Mix the Whipped egg+sugar and oil in a mixing bowl.<br />
4. Add the maida-baking powder mix to the wet mixture and fold it in.<br />
5. Mix well to get rid of any lumps, if formed.<br />
6. Add vanilla essence, coffee powder and mix.<br />
7. Preheat a greased cup cake / muffin tray at approx 170 deg C<br />
8. Pour the batter in the moulds upto 3/4 level.<br />
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<span style="text-align: left;">9. Decorate the top of each mould (filled with batter) with chocolate sauce/dry fruits/any other sauce as per taste</span></div>
10. Bake at 170 deg C for 15 minutes.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGZ_53a7xJ5F9aelDqZ_l8U40kJuC_hntLu0c1-v8WODBqSPJ5WP4D7tWiwVUKo6irCexbm652Jh2uC9Sxqm3cpgsyHgjpREHWL4o7da7yJzdxmNvrKguBggOPqw3sAlBpYvd2tXD1PE/s1600/IMG_3845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGZ_53a7xJ5F9aelDqZ_l8U40kJuC_hntLu0c1-v8WODBqSPJ5WP4D7tWiwVUKo6irCexbm652Jh2uC9Sxqm3cpgsyHgjpREHWL4o7da7yJzdxmNvrKguBggOPqw3sAlBpYvd2tXD1PE/s640/IMG_3845.JPG" width="640" /></a><br />
Delicious cupcakes / muffins are ready!!!<br />
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The girls gobbled down the hot cupcakes fresh off the oven...their giggles and joyous look of almost divine pleasure were enough to erase any memory of the nagging and whining of the previous hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSKnSmZuDB2LwgzTMb0nA1qyEb8vvepMvn1oAWaMuj-TTbpHcBYIH0Ohcy6s_Y8VQ0m_D31kYjFfsUVWzIyzouC6DyR2Sy5Eo9b-mV4rKW2jaVkBE4ICcFXLgtGp_LG78clL2TuCFwgU/s1600/IMG_3848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSKnSmZuDB2LwgzTMb0nA1qyEb8vvepMvn1oAWaMuj-TTbpHcBYIH0Ohcy6s_Y8VQ0m_D31kYjFfsUVWzIyzouC6DyR2Sy5Eo9b-mV4rKW2jaVkBE4ICcFXLgtGp_LG78clL2TuCFwgU/s640/IMG_3848.JPG" width="640" /></a></div>
Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com1tag:blogger.com,1999:blog-2825271729069157113.post-87010231046315076652015-09-24T01:00:00.000+05:302020-04-20T00:58:27.345+05:30Grilled masala coated Whole Bhetki with Mashed Potato and Vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">A recipe I'd used a number of times and it was super simple and the end result was super delicious. The Source : <b><a href="http://preeoccupied.blogspot.in/2010/07/masala-salmon.html">Preeoccupied's Masala Salmon</a>.</b></span></div>
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<b><span style="font-family: "verdana" , sans-serif;"><br /></span></b></div>
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<span style="font-family: "verdana" , sans-serif;">However instead of Salmon, I had used Bhetki / Basa in the past. This time I had a whole Bhetki fish, deboned, sans the head and tail. Used it as a whole instead of making small sized fillets from it. </span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;"><br /></span></div>
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<span style="background-color: white; line-height: 20.8px;"><b><span style="color: red; font-family: "verdana" , sans-serif;"><u>Ingredients:</u></span></b></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;"><b>For the Fish:</b></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Deboned Bhetki - approx 1 kg</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">onion - 1</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 20.8px;">plain curd - </span><span style="background-color: white; line-height: 20.8px;">3/4 cup</span><span style="background-color: white; line-height: 20.8px;"> </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 20.8px;">fresh coriander - </span><span style="background-color: white; line-height: 20.8px;">3/4 cup</span><span style="background-color: white; line-height: 20.8px;"> </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 20.8px;">lemon juice -</span><span style="background-color: white; line-height: 20.8px;">2 tablespoon</span><span style="background-color: white; line-height: 20.8px;"> </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 20.8px;">green chilies-</span><span style="background-color: white; line-height: 20.8px;">3-4</span><span style="background-color: white; line-height: 20.8px;"> </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 20.8px;">ginger - </span><span style="background-color: white; line-height: 20.8px;">2 teaspoon (grated)</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 20.8px;">garlic - </span><span style="background-color: white; line-height: 20.8px;">5-6 cloves</span><span style="background-color: white; line-height: 20.8px;"> (</span><span style="background-color: white; line-height: 20.8px;">minced)</span></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">vegetable oil</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Salt-to taste</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;"><br /></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;"><b>For the mashed potatoes</b></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Potatoes - 4 medium </span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Butter</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Salt</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Freshly ground black pepper</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Chili flakes</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Garlic cloves</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;"><br /></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;"><b>For the sauted vegetables:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; line-height: 20.8px;">I used </span><span style="background-color: white; line-height: 20.8px;">mushrooms, babycorn, peas</span></span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Butter</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Salt</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;">Freshly ground black pepper</span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; line-height: 20.8px;"><br /></span></div>
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<span style="background-color: white; line-height: 20.8px;"><b><u><span style="color: red; font-family: "verdana" , sans-serif;">Procedure :</span></u></b></span></div>
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<div style="background-color: white; line-height: 20.8px;">
<b><span style="font-family: "verdana" , sans-serif;">Fish :</span></b></div>
<div style="background-color: white; line-height: 20.8px;">
<span style="font-family: "verdana" , sans-serif;">1. Finely chop the onion and deep fry them till they turn red and crispy. R<span style="line-height: 20.8px;">emove the onions from the oil and let it cool. Keep </span><span style="line-height: 20.8px;">the oil aside.</span></span></div>
<div style="background-color: white; line-height: 20.8px;">
<span style="font-family: "verdana" , sans-serif;">2. In a blender, add the ginger, garlic, curd, green chilies, coriander, lemon juice, the fried onions, very little of the oil (from the onions) and salt. This blend is the marinade for your fish.</span></div>
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<span style="font-family: "verdana" , sans-serif;">3. Apply a thick layer of this marinade on both sides of the fish. For basting, drizzle the remaining oil you used to fry the onions. </span></div>
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<span style="font-family: "verdana" , sans-serif;">4. Keep the fish marinated for about 1/2 hour.</span></div>
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<span style="font-family: "verdana" , sans-serif;">5. Place the whole marinated fish on the baking tray and Grill it at around 170-180 deg C about 7-8 minutes on each side. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://lh3.ggpht.com/_hEtlcZt0xFs/TEBK2sIUPzI/AAAAAAAAFXY/GmOSIh9ygM0/s1600-h/IMG_9671%5B10%5D.jpg" style="color: #006699; text-decoration: none;"></a></span></div>
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<b><span style="font-family: "verdana" , sans-serif;">Mashed Potatoes :</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">Boil, mash potatoes.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Fry the mashed potatoes in butter and add salt, freshly ground black pepper and chili flakes, till golden brown in colour</span></div>
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<span style="font-family: "verdana" , sans-serif;">Remove from flame</span></div>
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<span style="font-family: "verdana" , sans-serif;">In 2-3 tbsp of butter , fry garlic cloves till golden brown.</span></div>
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<span style="font-family: "verdana" , sans-serif;">While serving using this butter+fried garlic as the dressing for the mashed potato</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "verdana" , sans-serif;">Vegetables :</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">Saute the vegetables in butter with a sprinkling of salt & freshly ground black pepper</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i><b>Serve the grilled fish with the mashed potato drizzled with butter-fried garlic and sauted vegetables</b></i></span></div>
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-54440351864850786312015-09-18T02:32:00.000+05:302016-09-29T00:10:25.039+05:30Ilish Machh Begun Diye ....Patla Shorsher Jhol<div dir="ltr" style="text-align: left;" trbidi="on">
<b>A light mustard gravy of Hilsa Fish with Brinjal</b><br />
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<span style="text-align: justify;">A trip to Kolkata during Ilish season always and always culminates with a Big Box of raw Ilish smeared with Oil, Salt and Turmeric, wrapped to Perfection in foil and again re-wrapped in cloth napkin, plastic to prevent the leakages. A hundred NOs and objection will fall on deaf ears of the FATHER who despite being all of eighty is determined to make a trip to the fish market to buy this delicacy for his fish loving daughter. The daughter, despite the vehement NOs and the sulk expressing her displeasure in having to carry this 'additional burden', will beam with joy </span><span style="text-align: justify;">as well as an exasperated smile directed at the stubborn FATHER, </span><span style="text-align: justify;">once she reaches her destination and opens the layered packing (perfected by who else but the MOTHER). </span><br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">Seeing the freshness of the fish, the utmost desire would be to replicate her MOTHER's perfect 'patla shorsher jhol begun diye' <i>(a light, low on spice gravy of fish with brinjal pieces)</i>.... </span><br />
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<b><u><span style="color: red;">Ingredients :</span></u></b></div>
<div style="text-align: justify;">
Ilish - 1kg + is the ideal size (a smaller sized Ilish would be more suitable for <span style="color: blue;"><b><a href="http://cookadoodledo.blogspot.in/2009/03/ilish-maachh-bhajatel-kaancha-lonka.html">Ilish Machh Bhaja</a>)</b></span></div>
<div style="text-align: justify;">
One medium sized brinjal cut into semi-circular slices </div>
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Mustard Oil</div>
<div style="text-align: justify;">
Kalo jeera</div>
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Turmeric</div>
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Red chili powder -depend on the heat tolerance</div>
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Kashmiri Mirch for the colour - 1/2 tsp</div>
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Mustard paste (made with a mix of yellow & black mustard seeds, green chili and salt) passed through the sieve to retain only the smooth paste.</div>
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Green chilies</div>
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<br /></div>
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<b><u><span style="color: red;">Procedure :</span></u></b></div>
<div style="text-align: justify;">
1. The Ilish pieces and the brinjal pieces need to be smeared with turmeric and salt</div>
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2. Pan fry the fish v.v lightly</div>
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3. Lightly fry the brinjal pieces</div>
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4. In a kadhai, take a tbsp of mustard oil and heat till smoking hot.</div>
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5. Throw in kalo jeera (kalonji) and some green chilies</div>
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6. Add a paste of turmeric-red chili-kashmiri mirch into the oil and fry for a minute</div>
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7. If a thick strong mustard gravy is desired, use the mustard paste without passing through a sieve. I wanted a light gravy. So I passed the paste through a sieve (chhankni) and added water. Now pour either the thick mustard paste or the watery mustard paste into the kadhai. </div>
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8. Cook on medium flame. Once it comes to a boil, slide in the brinjal pieces. </div>
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After the brinjal is almost done, add the fish pieces into the kadhai and cover for a minute or till it comes to a boil. Add water as per the desired gravy consistency. Let the gravy come to a boil. Throw in a few slit green chilies. Take the kadhai off the gas.</div>
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9. Serve with steamed rice</div>
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com1tag:blogger.com,1999:blog-2825271729069157113.post-51104462228303361912015-09-17T11:30:00.000+05:302015-09-18T02:34:32.281+05:30Simplest of Cake Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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The simplest of Sponge cake recipes learnt during my school days.....which so resonates the tagline of my blog..."nothing fancy or out of the way...."<br />
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Have made it countless number of times and it has never failed to bring a smile on the faces of my loved ones....<br />
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<b><u><span style="color: red;">Ingredients :</span></u></b><br />
eggs : 3<br />
Maida : 2 tea cups<br />
Oil/Butter : 1 cup<br />
Sugar (white/castor sugar) : 1 cup<br />
Vanilla essence : a tsp<br />
Baking powder : 1 tbsp<br />
Cashews/Almonds/Raisin : as per choice<br />
Coffee powder / Chocolate powder/Cocoa : optional<br />
Chocolate sauce for decoration : optional<br />
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<b><u><span style="color: red;">Procedure :</span></u></b><br />
Preheat oven to 200 deg C<br />
Whip the eggs<br />
Mix Maida and Baking powder and Chocolate powder/cocoa<br />
For ease of mixing powder the sugar (optional)<br />
Mix oil/butter, sugar and add the whipped egg<br />
Add the maida/flour-baking powder-cocoa mix into the wet mix of butter/oil-sugar-egg.<br />
Mix well with ladle or electric mix.<br />
Add the vanilla essence<br />
If adding coffee powder, add now<br />
Also, add the dry fruits now into the cake mix<br />
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Also preheat the oil/butter smeared container in which the cake is to be baked<br />
Pour in the batter<br />
Bake at 180-190 deg C for 20 minutes<br />
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Cool.<br />
Unleash your creativity to decorate as you wish...my decorations are quite minimalistic ..<br />
Sometimes I use milk powder with drops of milk to make a moist paste to "write" on the cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZXhQ_uKA2-DVVtyO7RiKCScFBGsFInniM6cTh3wy9IL7cSCTJ1Q_kcYHoGwKDvbZrAApMDskxU4x1XWwfWARAWW2k7n85WauT-C6lG7RxvvS2idAWWQoRWzqLuOcZdTL3A5GPb7WW6s/s1600/IMG-20130821-WA0000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZXhQ_uKA2-DVVtyO7RiKCScFBGsFInniM6cTh3wy9IL7cSCTJ1Q_kcYHoGwKDvbZrAApMDskxU4x1XWwfWARAWW2k7n85WauT-C6lG7RxvvS2idAWWQoRWzqLuOcZdTL3A5GPb7WW6s/s400/IMG-20130821-WA0000.jpg" width="223" /></a></div>
Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com0tag:blogger.com,1999:blog-2825271729069157113.post-41211117432226774212015-08-31T00:08:00.003+05:302016-09-29T00:10:25.036+05:30Patrani Machhi...Parsi cousin of the Bengali Paturi<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_6SCzd1kCOe3ClvqtPwZ048U1H-oAqg8ccIWJy1pq3fILehD18ZwynsuLM5n0lovlbaIpIb5UDO2gsfNsojBG_9GH79qBGDPrUPKnUW7U0YbVOchuQGYhEzBsln0oG1XaE4VoXcI2-U/s1600/PATRANI+MACHHI+%252817%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_6SCzd1kCOe3ClvqtPwZ048U1H-oAqg8ccIWJy1pq3fILehD18ZwynsuLM5n0lovlbaIpIb5UDO2gsfNsojBG_9GH79qBGDPrUPKnUW7U0YbVOchuQGYhEzBsln0oG1XaE4VoXcI2-U/s640/PATRANI+MACHHI+%252817%2529.JPG" width="640" /></a><br />
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Fish fillet marinated in spices, wrapped in an envelop of Banana leaf and steamed or baked.<br />
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To a Bengali the spice would be predominantly Mustard paste while to a Parsi it would be a green chutney consisting of predominantly coriander leaves, pudina, coconut. </div>
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The end result? Either a Bong Paturi or a Parsi Patrani Machchhi...both favourite, subtly flavoured fish delicacies of the respective communities.</div>
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Of course, while the Paturi is made of Bhetki or Hilsa, the Patrani Machchhi is made of Pomfret, Rawas, as far as I know.</div>
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The Bong me, this morning, wanted to try her hand at making her favourite paturi's Parsi cousin.</div>
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Internet came to my rescue and I followed this Parsi recipe from <span style="color: blue; font-family: Verdana, sans-serif;"><a href="http://www.weavethousandflavors.com/2014/06/parsi-style-patrani-machi-fish-wrapped-in-banana-leaves.html#more" style="font-style: italic; font-weight: bold;">Devaki's Weave a Thousand Flavors.</a> </span></div>
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<i><b>The changes I made due to availability/non-availability - For my Patrani Machchhi, I used Bhetki, freshly grated coconut, desi green chilies but it was sans pudina as I did not have the herb at home.</b></i></div>
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<b><u><span style="color: red;">Ingredients : </span></u></b><i><b><span style="color: red;">yielded approximately 24 pieces of fish</span></b></i></div>
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Bhetki fillet - approx 600 gms (since I had no plans of making patrani machchi, I had marinated the fish with ginger, pepper and salt)</div>
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<b><u>** Dry grind spices: </u></b>Jeera / cumin seeds - 1.5 tsp <br />
Coriander seeds - 1.5 tsp , <br />
Fenugreek/Methi - 1/2 tsp , <br />
Mustard seeds - 1.5 tsp<br />
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Dry grind all the above ingredients in the coffee grinder to a fine powder. Add to the ingredients of coconut chutney (given below) to make the chutney.<br />
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<b><u>Coconut Chutney: </u></b>Grated coconut - 1 cup ( I used half a coconut), <br />
Ginger - 1” piece,<br />
peeled garlic - 3-4 cloves ,<br />
Green chilies (depending on tolerance to heat) - 2, </div>
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Kashmiri mirch powder - 1 tsp (not in original recipe)<br />
fresh cilantro leaves - 1 cup (+ ¼ cup mint leaves - did not use),<br />
sugar - 1 tsp , <br />
salt - 1-1/2 tsp , <br />
Dry roasted (instead of raw) peanuts - 1 tbs & <br />
tamarind paste-2 tbs<br />
**Dry ground spices from above,</div>
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1/2 cup water (more only if required)</div>
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4-6 inch wide pieces (approx square ) banana leaves , 24 nos ( I needed 3 medium sized banana leaves) to wrap fish<br />
toothpicks<br />
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<u><b><span style="color: red;">Preparation:</span></b></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQcWHQt-pxdxWBwlU5py1Ohr_C8-uAk2RCqzQSRbFpQwTqj6Ks1-H9xSW6RHcbMHzH7BuPvv24BMFsMsDUBiT_RMpMgGR2V2XfOWZjPVF8McWYslyXQbBpQQd3rCMAjdgidpNB5fe6gE/s1600/PATRANI+MACHHI+%25281%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQcWHQt-pxdxWBwlU5py1Ohr_C8-uAk2RCqzQSRbFpQwTqj6Ks1-H9xSW6RHcbMHzH7BuPvv24BMFsMsDUBiT_RMpMgGR2V2XfOWZjPVF8McWYslyXQbBpQQd3rCMAjdgidpNB5fe6gE/s200/PATRANI+MACHHI+%25281%2529.JPG" width="200" /></a>1. Preheat oven to 350 deg F/175-180 deg C</div>
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2. Fish – Cut the fillet into approx.2"x3" sized pieces. Rubbed with salt and <u>pepper </u>(<i>not mentioned in <a href="http://www.weavethousandflavors.com/2014/06/parsi-style-patrani-machi-fish-wrapped-in-banana-leaves.html#more">original recipe</a>)</i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_JpVspFJLEBMZhu8wpv7DZ4j8KPrgmJZC95ljAwx-DUhmBdQaMGwmbGHGY0Vo_bUK0jTXGdS5y4efIJRtAjXL-4zuQTxvyuFAkHNvzHHJWJ0CozWNuTPxzw6-qroBC69SEPErxHutXs/s1600/PATRANI+MACHHI+%25286%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_JpVspFJLEBMZhu8wpv7DZ4j8KPrgmJZC95ljAwx-DUhmBdQaMGwmbGHGY0Vo_bUK0jTXGdS5y4efIJRtAjXL-4zuQTxvyuFAkHNvzHHJWJ0CozWNuTPxzw6-qroBC69SEPErxHutXs/s200/PATRANI+MACHHI+%25286%2529.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_JpVspFJLEBMZhu8wpv7DZ4j8KPrgmJZC95ljAwx-DUhmBdQaMGwmbGHGY0Vo_bUK0jTXGdS5y4efIJRtAjXL-4zuQTxvyuFAkHNvzHHJWJ0CozWNuTPxzw6-qroBC69SEPErxHutXs/s1600/PATRANI+MACHHI+%25286%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><br />
3. Prepared the Coconut chutney by blending all the ingredients in a grinder to make a thick pesto like fine paste. The mixture should be of thick consistency.<br />
5. Marinade: Apply the chutney all over the fish on both sides. Marinate 4-5 hours. (<i>I had time for only 1 hour marination</i>)<br />
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<b><u><span style="color: red;">Method:</span></u></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_JpVspFJLEBMZhu8wpv7DZ4j8KPrgmJZC95ljAwx-DUhmBdQaMGwmbGHGY0Vo_bUK0jTXGdS5y4efIJRtAjXL-4zuQTxvyuFAkHNvzHHJWJ0CozWNuTPxzw6-qroBC69SEPErxHutXs/s1600/PATRANI+MACHHI+%25286%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a></div>
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1. Wash and dry the surface of the banana leaf . Apply oil on the surface of each leaf. Cut the banana leaf into approx. 4"x6" pieces </div>
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2. Place each fish fillet in the center of a piece of banana leaf so the fish is parallel to the seams in the leaf. Cover generously with the marinade. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTco0IFle5Ms13Pm6FTfwU9lEiXN_zLGIhfi5GCX1mgcg2vV6wAlibt1spwXvR4YSwLPUkuo6-K9yLTMSrv3jw6SdgBp1rfpcvgF_VhM3TpDcx8LMEEQGdoFtjsyc3hFezXmchLLSRFnM/s1600/fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTco0IFle5Ms13Pm6FTfwU9lEiXN_zLGIhfi5GCX1mgcg2vV6wAlibt1spwXvR4YSwLPUkuo6-K9yLTMSrv3jw6SdgBp1rfpcvgF_VhM3TpDcx8LMEEQGdoFtjsyc3hFezXmchLLSRFnM/s640/fish.jpg" width="640" /></a><br />
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3. Fold over on both sides and then fold over the ends ad seal with one/more tooth pick<br />
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4. Place the fish parcels on a baking tray. 'Bake' for 20 minutes in the preheated oven at 170-180 deg C.<br />
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5. Remove from the oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NSNuAq5JHrRllhJBTBkwa3lVsOJN-up8yTk334r3122ND424vRutRXWpyXVZQ9CU6GaKwT6Mb2bVXxHfh3hsf_iIkDtAvFWqknsOvbAc-Vjuo2xcjY4hj8GY7CeAxaSD_6NBHQ10NeQ/s1600/PATRANI+MACHHI+%252813%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NSNuAq5JHrRllhJBTBkwa3lVsOJN-up8yTk334r3122ND424vRutRXWpyXVZQ9CU6GaKwT6Mb2bVXxHfh3hsf_iIkDtAvFWqknsOvbAc-Vjuo2xcjY4hj8GY7CeAxaSD_6NBHQ10NeQ/s400/PATRANI+MACHHI+%252813%2529.JPG" width="400" /></a></div>
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<span style="text-align: left;">Serve hot with steamed rice.</span></div>
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Enjoy!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHCszSO0v0eYz1aN_oreXuB2cY9irTHb2T6kvak548qJXs7EThXfKkjxkXRN-wii0INru0GOTR7Jq65N6VcyjMZna2Q_gvqISZkgzazBzXBN2tN2jJXd5pmkdR3nsdNeN3gvpwTwgCLE/s1600/PATRANI+MACHHI+%252823%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHCszSO0v0eYz1aN_oreXuB2cY9irTHb2T6kvak548qJXs7EThXfKkjxkXRN-wii0INru0GOTR7Jq65N6VcyjMZna2Q_gvqISZkgzazBzXBN2tN2jJXd5pmkdR3nsdNeN3gvpwTwgCLE/s640/PATRANI+MACHHI+%252823%2529.JPG" width="640" /></a></div>
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com2tag:blogger.com,1999:blog-2825271729069157113.post-58131007021400258602013-04-28T22:42:00.001+05:302016-09-29T00:10:25.043+05:30Chitol Maachher Peti'r Jhol<div dir="ltr" style="text-align: left;" trbidi="on">
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Light Mustard Gravy of Chitol Fish</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLu_XNOWG7gB9F4-H3j7LvjrIoiB03fnAJ2IwQ-aPG8zVfnP3xqU5jzcdY9B5uWHHxczs0Z4TJ0sf90eWEyQ_JftbZoTXnRyuua_8fZVo6iWhzXCwVB2b7-m90SbquidcGa7Cdmh0SpDY/s1600/chitol_peti+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLu_XNOWG7gB9F4-H3j7LvjrIoiB03fnAJ2IwQ-aPG8zVfnP3xqU5jzcdY9B5uWHHxczs0Z4TJ0sf90eWEyQ_JftbZoTXnRyuua_8fZVo6iWhzXCwVB2b7-m90SbquidcGa7Cdmh0SpDY/s640/chitol_peti+(1).JPG" width="640" /></a></div>
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The Chitol is a delicacy of Bengal. While the bony <i>'Gaada'</i> or dorsal part of the fish is deboned and made into Muithas / Koftas, the <i>'Peti'</i> or belly portion of t<span id="goog_1184285534"></span><span id="goog_1184285535"></span>he fish containing less and more easily manageable bones are delightfully oily and soft.<br />
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I personally like the light gravy which brings out the rich taste of the fish rather that the more spicy<i> 'Kalia' </i>preparation where the taste of the fish is submerged in the deluge of onion-ginger-garlic-garam masala. But of course this is a very personal preference.....<br />
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<span style="color: red;"><b>Ingredients :</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSMUOBfd6XKwf7vRqsbwa02RXaOIH2G481CUf66Fcequ0-2Ml1rF9zgZ2MGDxpeepBbDIh1Vkmb_22FVm84j-6t0Ey7t9jLkkarrhJSVh7Nt3Zlm1UkWsk7zf1LIyIaZT7iW2d9YYRJI/s1600/chitol_peti+(14).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSMUOBfd6XKwf7vRqsbwa02RXaOIH2G481CUf66Fcequ0-2Ml1rF9zgZ2MGDxpeepBbDIh1Vkmb_22FVm84j-6t0Ey7t9jLkkarrhJSVh7Nt3Zlm1UkWsk7zf1LIyIaZT7iW2d9YYRJI/s640/chitol_peti+(14).JPG" width="640" /></a><br />
a)Chitol Maachher 'Peti' portion - approx 1 kg<br />
b)Kalo jeera / Kalonji - 1/2 tsp<br />
c)Holud / Haldi /Turmeric powder - 1 tsp<br />
d)Chili powder - 1/2 to 1 tsp<br />
e)Kashmiri Mirch powder - 1 tsp<br />
f)Tomato chopped - 1 small (optional)<br />
g)Dhone/Coriander seeds powder - 1 tsp<br />
h)Sugar - a pinch<br />
i)Salt - to taste<br />
j)Mustard paste - 2 tbsp or more depending on how spicy you want the gravy <br />
k)Mustard Oil - 1 tsbp<br />
l)Green Chilies - 2-3 ..again personal preference<br />
m) Bori / small Lentil dumplings - a handful<br />
n)Dhonepaata / Coriander leaves<br />
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<span style="color: red;"><b>Procedure :</b></span><br />
1. Shallow fry the fish (after smearing the pieces in a mix of turmeric-salt)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIv8r2g1HpojHTD-qUy1tk0DurivqTUhBcy3ne7meKBi4Q6Gowmg17QGiI7XhOlhm6Vh7ZUBabSliP48LCfXF47UxXH48Zg2-PejqN0eUtzlVHhVClGeP0o9Cf4O7Ac8L5KqWKcQvRVqM/s1600/chitol_peti+(20).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIv8r2g1HpojHTD-qUy1tk0DurivqTUhBcy3ne7meKBi4Q6Gowmg17QGiI7XhOlhm6Vh7ZUBabSliP48LCfXF47UxXH48Zg2-PejqN0eUtzlVHhVClGeP0o9Cf4O7Ac8L5KqWKcQvRVqM/s640/chitol_peti+(20).JPG" width="640" /></a><br />
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2. Heat oil in a kadai and add ingredients at sl.(b) to (i). Sprinkle some water and cook on medium to high heat till the oil separates. .....<i>Koshano</i><br />
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3. Add the shallow fried fish and gently turn them around in the moshla/masala/spice mix.<br />
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4. Add a cup full of water. <br />
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5. Add 3-4 tsp of mustard paste mixed with 1/2 cup of water.Cover and bring to a boil. If <i>boris</i> (tiny lentil dumplings) are available, add to the boiling gravy.<br />
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6. Add slit green chilies and chopped <i>Dhonepaata</i>.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyVmErqazp-GDMxSiWuH8VztuJZyQVa010KtOxNIfuY5UqqpNZzgHS1QvZBiwhQ9kZ8krZVmOGcnsLSSTIPCNSNKIaGbSpIA7BhlL16VThdXaUPyVx4oOFuGowOU_qYsIEXjKJzVdmhA/s1600/chitol_peti+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVyVmErqazp-GDMxSiWuH8VztuJZyQVa010KtOxNIfuY5UqqpNZzgHS1QvZBiwhQ9kZ8krZVmOGcnsLSSTIPCNSNKIaGbSpIA7BhlL16VThdXaUPyVx4oOFuGowOU_qYsIEXjKJzVdmhA/s640/chitol_peti+(9).JPG" width="640" /></a><br />
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7.Savour with hot steamed rice. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Jl8ju4MxkeKL-uGg1Ail2Swe-UeATBOCg50xHLU8axIRoDpdOLa6mtn9ECrFN6QBN4HrUbnXyNO91ND_DJZUcClfiX2SbAqoStPPPfQGh2x5yskl09-WoTsYVPMYqv_-tnkF-iYWAfw/s1600/chitol_peti+(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Jl8ju4MxkeKL-uGg1Ail2Swe-UeATBOCg50xHLU8axIRoDpdOLa6mtn9ECrFN6QBN4HrUbnXyNO91ND_DJZUcClfiX2SbAqoStPPPfQGh2x5yskl09-WoTsYVPMYqv_-tnkF-iYWAfw/s640/chitol_peti+(21).JPG" width="640" /></a><br />
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Sharmistha Guhahttp://www.blogger.com/profile/11313702624756588109noreply@blogger.com7