Friday, April 17, 2009

Tried and Tasted :)

Hello everyone, Thanks so much for ur warm B'day and New Year wishes in my previous post. It was really overwhelming!:) In the last 2-3 weeks I've been trying out some more of the recipes that I'd bookmarked. I loved the outcome of my trials and I've decided to have a post dedicated to 'Tried and Tasted' recipes :) atleast once in a fortnight or month. I am learning so many things with regard to cooking as well as cooking tips, not only that it's much beyond the has improved so much of my general information about food, places and so much more and thanks to you all.

Enough of the chat getting back to my tried and tasted take a look!

Deepa Hari's: Mushroom pepper fry, S doesn't like mushrooms as much as I do...but I was dying to try this one...made the ditto dish with was yummmmmmmmmmy, thanks deepa.
here's the recipe link

Lisa's: Red chilli and vinegar paste, I made very less quantity ... this one is simply superb in curries, here's the recipe link:
2. Black and yellow chickpeas in sweet and spicy sauce: yet another killer from Lisa's Kitchen. This one was a grand hit at home. Here's the recipe link
Thanks for the wonderful recipes Lisa:)
Soma's Saffron Yogurt Mousse with rose-petal-honey: I was floored by the look of it in her blog and started the procees of making it that very day, though I made a very small quantity, S loved it so much that he has asked me to make it once again...all thanks to Soma, here's the recipe link

Here's another look :)
Shoba's Healthy bitter gourd fry: believe me it was planning to make it more often :) Thanks shoba for the lovely healthy recipe.Here's the link
I even tried Asha's: Carrot pickle.....I goofed up big time :( (I'll try again to get it right and post it next time(have some funny doubts to ask her :))
Last but not the least a special mention to Varunavi, who's passed on a cutie putie award to me..she's also generoulsly shared it with all her blogger buddies, Thanks dearie. I'll metion in detail about it in my next post :) as it comes with a set of rules. This post is as it is getting lengthy enough.... I think it's time I pull my see you all soon There's more to come!
Have a great weekend!

Thursday, April 16, 2009

Naboborsho Celebration and a Birthday!

New Year Greetings to all of you! wow! Celebration is in the air! Along with Poila Boishak celebration it was birthday time at my place! Yup ….your’s truly celebrated a quite b’day with S at home. We did a simple pooja, went to the temple and then S was off to work, promising to come home early. Mean while I made a simple menu comprising of milk kheer, baby brinjal curry, Raita, olkopir (knolkol) dalna, rice .While I was cooking I got loads of phone calls n messages to convey both B'day and New Year! it was such a happy day!

We had a great lunch in the afternoon and chatted about a lot of things from the past. S told me about the Bengali cuisine and new year celebration back at his native, the dishes made for this day and the get togethers they had on this day and we chatted for about half an hour and he had to rush back to work. S told me that he’d cook fish for dinner specially for the B’day girl ! that was really sweet of him!

S kept his promise came home early and I assisted him in cooking. He made my favourite Doi Maach (fish in yogurt gravy) it was sssssssssssssuperb! B’day cake was store brought (yes we had cake cutting and all ….) S suddenly sprang up with the idea of having a candle light dinner, I was game with him…so we both arranged a cute candle light spread …hmmmm something was missing! S ran to the store for coke…lol it was like rush hour! At last all was set and it was dinner time. Both of us were so so hungry after all the work…that we could wait no more. It was a great feeling to have candle light dinner at home…with home cooked food. We ate till we could eat no more….here I just echo Varsha,it's so true after having heavy food…u feel so sedated, lazy and just want to crash down and zzzzzzzzzzzzzzzzzzz…tha’s what we did watched news for a while and had a good night sleep! It will be a celebration to remember. Here are the recipes of the dishes prepared for the celebration….Read on

Baby Brinjal Curry


5-6 Baby Brinjals
2-3 tbsp oil
1 tsp panch phoron (a proportionate mixture of whole spices like fennel, cumin, fenugreek, onion seeds, and black mustard)
¾ cup chopped onion
2 tbsp ginger garlic paste
1 tbsp coriander powder (dhania)
1 tbsp cumin powder (jeera)
1 tsp red chilli powder
½ tsp turmeric powder (haldi)
2-3 tbsp tamarind paste/pulp
1 tsp sugar
Salt to taste
1 1/2 cups water

Cut the baby brinjals lengthwise up to the stem (keep the stem intact)

Sprinkle some salt and set it aside.

Heat oil in a Kadhai, add panch phoron and when the seeds begin to crackle, add onions, ginger garlic paste, fry till the oil separates.

Meanwhile, mix coriander powder, cumin powder, turmeric powder, chilli powder, tamarind paste, sugar, salt in 1 ½ cups of water and mix well.

Add this to the Kadhai and cook for about 2 minutes till a good flavour emits from the masala.

Add the baby brinjals and cook till they are done.

Recipe for Doi Mach Ingredients:

500 gms Carp or similar fish, cleaned
100 gms mustard oil or any other cooking oil
4 cloves
4 green cardamoms
2” piece of cinnamon
2 bay leaves
1” piece ginger
1 small bulb of garlic
2 tsp turmeric powder (haldi)
1 tsp red chilli powder
100 gms yogurt/sour curds
2 green chillies slit
Salt and sugar to taste


Smear 1 tsp turmeric powder and salt to the fish pieces and set it aside.

Grind ginger, garlic, onion into a fine paste, set it aside.

Beat yogurt with half a cup of water till smooth and set it aside.

Heat oil in a Kadhai/wok and lightly fry the fish pieces and set it aside.

In the same heated oil add cloves, cardamom, cinnamon and the ground onion paste.
Fry lightly till slightly brown.

Mix the remaining turmeric powder, red chilli powder in 2-3 tbsp of water and add this to the Kadhai/wok. Sauté, see to that the paste doesn’t stick to the pan.

Now add the yogurt and stir, add one more cup of water.

Add salt and sugar to taste and adjust according to ur taste.
Add the green chillies and cook till excess water evaporates and the gravy begins to boil.

Finally add the fish pieces one by one gently into the gravy and cook on high flame till the oil begins to float on top.

Take it off the flame and serve it hot.

Olkopir Dalna from Sandeepa's blog here's the link for the recipe
I had made it once earlier S liked it very much so I made it again on the Bong New year :)
Thanks Sandeepa for the wonderful recipe.

The Milk kheer I made was the same I had posted in one of my earlier posts here's the link for the recipe.

Monday, April 13, 2009

Mixed Vegetables cooked in Coconut gravy

Coconut based gravies are richly flavoured and aromatic. I’ve been a huge fan of Kerala cuisine ever since I’ve tasted puttu, avial, and crab delicacies actually the list is endless ;). I have tried some coconut based recipes at home and some are made pretty often, one such dish is vegetables in coconut gravy from Tarla Dala’s cook book, this dish is very simple and heavenly in taste. I have made some changes to the basic recipe. Here’s the recipe

2 cups boiled mixed vegetables (French beans, carrots, potatoes, peas)
1 cup thick (coconut milk diluted with 1 cup water)
2 sprigs curry leaves
1 cup chopped onions
½ tsp turmeric powder
½ cup chopped tomatoes
11 tsp lime juice
Salt to taste
2-3 tbsp oil For the masala:
½ cup grated coconut
1 sprig curry leaves
1 tbsp cooked rice
1 tsp chopped green chillies
4 garlic cloves
1 stick cinnamon
1 -2 cloves
2-3 whole black peppercorns
1 whole dry red chilli, broken into pieces

For the masala, dry roast the coconut, curry leaves, rice on the tava on a low flame stir continuously, until it turns light pink.

Add the green chillies, garlic, cinnamon, cloves, peppercorns, and red chilli stir for 2-3 seconds and remove from the flame and cool.

Remove from the flame, cool and blend to a fine paste using little water. Set it aside.

In a Kadhai/wok heat oil and add onions and sauté till translucent then add the tomatoes, curry leaves turmeric powder, salt and stir till tomatoes are mushy.

Add the masala paste and cook on a low flame till the rawness fades off. Next add coconut milk, vegetables and stir well. Add a bowl of water if you want more gravy.

Check for salt and adjust if required. Cook it on low flame till it comes to a boil. Switch off the flame. The mixed vegetables cooked in coconut gravy is ready to be served.