Vanilla Float

Cost of Preparation: 50-60 Rupees
Preparation Time: 5-10 mins

Ingredients: Chilled Coke/Pepsi/Thums up ( 250 ml), vanilla icecream scoops ( 2 nos ), crushed mint leaves /strawberry syrup/orange zest ( any one flavour ), icecubes.
For serving: Small sized ( 150 ml ) glasses ( 2 nos ).

Preparation: Add abt 50 ml of the coke to the mixer jar. Add the flavour of your choice and ice-cubes. Churn for 30-40 seconds.

Pour immediately into the glasses in equal amounts. Top up with the remaining coke and add the icecream on top.

Serve immediately.

Note: One can also experiment with other flavours. I had tried out only the above listed ones and liked the minty flavour the most.

Another Recognition - Interesting Blogg(er) Award!!!

This wonderful award was passed on to me by Chandrani Banerjee of Cuisine Delights. She has a lovely blog with lots of delightful Bengali recipies. Will keep visiting you Chandrani for more recipies and hope that others will follow me.....

















I would love to share this award with my friends :

1. Ayeesha of http://torviewtoronto.blogspot.com/
2. Shanavi of http://jellybelly-shanavi.blogspot.com/
3. Priya of http://priyaeasyntastyrecipes.blogspot.com/
4. Mugdha of http://mugdha-cookingfundas.blogspot.com/
5. Deepa of http://hamareerasoi.blogspot.com/

Butter Chicken

Butter Chicken is perhaps one of the most popular dishes to be ordered at any Punjabi restaurant. Chicken pieces simmered in a rich gravy, this is one curry which is low on the heat index. As one moves towards the Northern reaches of India, it even gets progressively sweeter and richer. However at the same time, it has a calorie count that is guaranteed to send you scurrying for the nearest gym on the very next day. At least some health freaks like me would be feel the same way !!

But it is my personal opinion that this is one dish that is enjoyed best at the roadside dhabas where it acquires a whole new flavor !! This is my own recipe which is relatively lower in calories and equally tasty. The trick lies in marinating the chicken for a longer duration and then cooking it on a low flame.

Read for the recipe -

Cooking Time Required: 35 mins

Ingredients:

For marination -

• 300 gm chicken pieces
• 2 tbsp thick yogurt
• 1 tsp ginger-garlic paste
• 7-8 almonds ( 7-8 nos )
• 2 green cardamon
• 3 cloves
• 1 inch cinnamon
• 2 bay leaf
• 1/2 tsp red chilli powder
• 2 medium sized tomatoes
• 2 pinch turmeric ( a pinch )
• salt to taste

For cooking Butter Chicken :

• 4-5 crushed garlic cloves
• 1 large onion (finely chopped)
• 1/2 tsp chilli powder
• 1 inch cube cooking butter
• 2 tsp oil ( 1 tsp )
• 1/5 tsp garam masala
• 1 tsp kasuri methi 
• 2 tsp honey 
• salt

Preparation: Rub salt and turmeric on the chicken pieces and keep aside for 10 mins.

Grind the whole spices, almonds and tomatoes into a sooth paste. Add yogurt &
ginger-garlic paste and blend for 30 secs.

Transfer the chicken pieces to a large bowl. Pour the paste into the bowl and mix well. Keep aside for 1 hour.


Cooking: Heat the oil and cooking butter in a wok. Add the chopped onions and crushed garlic .Fry for 3-4 mins till the sides start turning brown.

Add the contents of the marination bowl. Stir fry for 10 mins. Add 1 tsp coriander
leaves along with 1 cup water and simmer for 2 mins.

Remove from the stove and add the cream. Stir continuously for 2-3 mins. Allow to simmer for 5-6 mins or till the chicken is done.

Sprinkle garam masala and coriander leaves, and remove from the stove. Serve hot with rotis.

Carrot & Dates Milkshake

Cost of preparation: 20-25 rupees
Preparation time: 10-12 mins

Ingredients: Diced carrot ( 1 cup ), dates ( 6-7 nos), milk ( 1 glass ), condensed milk ( 1 tbs ), ice-cubes, chilled water.

Preparation: Soak the dates in a cup of milk for 3-4 hours. Deseed and add to a grinder along with the carrot cubes. Add a few tsps chilled water.

Grind into a smooth paste.

Now add the milk, condensed milk and ice-cubes. Churn for 1 min.

Pour into glasses and serve immediately. Add more ice-cubes if required.

Note: I have avoided adding sugar as the carrot, dates and the condensed milk contain sugar ( Also being calorie conscious i prefer less sugar ). One may add sugar as per taste.

Mango raita

Cooking time required: 20-25 mins
Cost of preparation: 15-20 rupees

Ingredients: Large green mango ( i used one that was just begining to ripen)(1 no), red chilli (2 nos), jaggery ( to taste ), garam masala ( 2 pinches ), jeera-lanka (
cumin-chilli ) powder ( 1 pinch ), salt to taste.

Cooking: Wash and put the whole mango inside the oven. Bake at 170-180 degrees for 18-20 mins.

Remove the mango and allow it to cool down. Remove the peel and scrape the pulp into a mixing bowl. Add the jaggery ( powdered ), cumin-chilli powder, garam masala and salt.

Roast the broken dry chillis on a pan without any oil for 30-40 secs, and add to the
mixing bowl. Slightly rub it into the mango.

Serve with rice and a non-vegetarian side dish.

Note: This is an authentic Malwani preparation which i happened to watch on the telly and the mango is traditionally cooked on a wood fire. The red chillis and cumin-chilli powder are not part of the original recipe.

Chicken popcorn

Cooking Time Required: 10-15 mins
Cost of Preparation: 35-40 Rupees

Ingredients:
For marinate : Bite-sized chicken pieces ( 100 gm ), beaten egg white ( 2 tsp ), cornflour ( 1 tsp ), soya sauce ( 1/2 tsp ), ajinomoto ( 1/5 tsp ), garlic flakes ( 7-8 nos ), onion paste ( 1 tsp ), pepper powder ( to taste), salt.

For deep frying : oil .

Preparation: Mix all the ingredients for marination in a large bowl. Keep aside for 1hour.

Cooking: Heat sufficient oil in wok for deep frying the chicken.

Add the chicken pieces in small batches. Lower the flame. Fry for 3-4 mins.
Remove from wok and keep aside.

Add the fried chicken to a bowl. Sprinkle coriander powder, chili powder, pepper powder and a pinch of salt. Shake it well to coat the spices all over the chicken pieces.

Serve hot as an appetizer or even a side dish.

Mudhi Bhaja ( Fried puffed rice )

Cooking Time Required: 10-15 mins
Cost of preparation: 20-25 Rupees

Ingredients: Mudhi ( puffed rice, 1 large bowl ), onion ( 1 small), potato ( 1 small ), peanuts ( 1/2 cup ), green chilli ( 1-2 nos ), curry leaves ( 1-2 sprigs ), salt, oil ( 2-3 tsp).

Preparation: Cut the onion, potato & green chillis into small pieces.

Cooking: Heat the oil in a wok. Add the green chilli and curry leaves. Fry for 30 secs.

Follow with the peanuts. When the peanuts start crackling, add the onion And stir fry for 1 min.

Add the potato and stir fry till cooked. Add the puffed rice at this stage and fry for 3-4 mins.

Serve hot .

Note: Garnish with mixture( Haldiram's will do)/farsan to make it spicier.

Simba Chadchadi

Cooking Time Required: 10-15 mins
Cost of preparation: 20-25 Rupees

Ingredients: Tender Simba/Sem/Flat beans ( 200 gm ), red chillis ( 2-3 nos ), thick
mustard-garlic paste ( 1 tsp ), pancha phutana ( 1/3 tsp), gota muga/biri dali (
de-husked) ( 1/3 cup ), turmeric, salt, mustard oil for cooking ( 2 tsp ).

Preparation: Clean and de-vein the flat beans. Cut into very small pieces.

Cooking: Take the cut beans in a sauce-pan. Add mustard-garlic paste, salt and just
sufficient water to cover the beans. Cover with a lid and cook for 7-8 mins or till
tender.

Remove from fire and keep aside. Do not throw away any excess water.

Heat the oil in a pan. Add the broken red chillis and pancha-phutana. Add the muga/biri dali and fry for 2 mins; follow with the boiled flat beans. Stir fry on a high flame for 2-3 mins.

Serve with rice/rotis.

Re-posting : A few random clicks from BBSR and around!!!

Tangi - A nondescript village situated approximately 10 kms from Cuttak, is famous for its 'Karaka' pitha . A delicious sweet prepared from maida cooked in milk, with a rich stuffing of chenna ( cottage cheese ), nadia ( coconut), guda ( jaggery ) and a flavouring agent like karpura/gujrati ( edible camphor / cardamon ).



















Kakharu Badi ( the large white ones)/ Khaee Badi - Dried dumplings of ( beeri )urad bal with green pumpkin / puffed rice & sesame seeds.

While the former is usually added to curries and used in badi chura, the latter is fried and consumed a snack or used in place of papad.


















Rasagullas being sold at a shop in Pahala. If one is fortunate/patient enough, one can get a glimpse of the entire process and a chance to sample some of the yummy chenna. Another speciality of Pahala is the 'Mati Handi Mansa' or mutton cooked in earthen pots.


































The awesome streets of BBSR......love the grafitti/paintings ( inspired by the Patta chitras ) which line the walls!!!

Kadali Manja Raita ( Banana Stem Raita )

Cooking Time Required: 15-16 mins
Cost of Preparation: 30-35 Rupees

Ingredients: Curd ( 2 cups ), tender banana stem/ kadali manja ( 5 inch long), curry leaves ( 1-2 sprigs), red chillis ( 3-4 nos), red chilli powder ( 1/4 tsp), asafoetida ( just a pinch), pancha phutana ( 1/3 tsp), oil ( 3 tsp), salt.

Preparation: Cut the banana stem into very small pieces. Add salt and keep aside for 30 mins. Squueze out all the water and wash under the tap.

Transfer the curd into a mixing bowl. Add 1/2 cup of water and salt. Beat well. Add the banana stem pieces.

Cooking: Heat the oil in a pan. Add pancha phutana & red chillis. Follow with the asafoetida, curry leaves and red chillis.

Fry for 20 secs and pour over the curd - banana stem mixture. Mix togather and serve with rice and dalma.

Note: This preparation is made with very tender banana stem in which the fibres should not have developed. Banana stem has its share of health benefits, most remarkable being its ability to ease the bowels.

Chattu - Shimla Mirch Tarkari ( Mushroom Capsicum curry )

Cooking Time required: 25-30 mins
Cost of preparation: 50-60 rupees


Ingredients: Mushrooms( 250 gm), capsicum ( 2 medium), tomato ( 2 large), onion ( 1 large ), garlic (7-8 pods), mustard seeds ( 1 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), green/red chillis ( 2 nos), red chilli powder ( 1/2 tsp ), pancha-phutana (1/4 tsp), grated ginger ( 1 tbs ), cooking oil (3-4 tsp), turmeric (1 tsp), finely cut coriander leaves ( 2 tbs ), salt to taste.


Preparation: Fill a large vessel with water and add turmeric. Immerse the mushrooms in the water and leave for 10 mins. Drain the turmeric water and wash the mushrooms with sufficient fresh water.

Cut the mushrooms, capsicum and tomato into medium sized chunks. Slice the onion into thin pices.

Grind the mustard seeds and garlic pods into a fine paste.

Cooking: Heat the oil in a wok. Add the pancha-phutana, slit green chillis / red chillis and onions. Stir fry for 1 min.

Add the grated ginger, fry for 30 secs and follow with onion pieces. Fry for 2 mins and then add the tomato. Stir fry till the tomato becomes a bit mashy.

Add the capsicum at this stage and fry for 3-4 mins. Add the mustard-garlic paste along with 2 1/2 cups of water. Sprinkle cumin powder, coriander powder, chilli powder, turmeric and salt.

Cover with a lid and boil for 8-10 mins. DO not allow all the water to evaporate.

Sprinkle the coriander leaves and remove from fire.

Serve with rice.

Dahi Bhendi

Cooking Time Required: 10-15 mins
Cost of Preparation: 30-35 Rupees

Ingredients: Bhindi/ladies finger (250 gm ), yogurt/dahi ( 1 cup ), mustard cumin paste ( 1 tsp), green chilli/red chilli ( 3 nos ), curry leaves ( 3-4 sprigs ), pancha-phutana ( 1/3 tsp), asafoetida/hing ( 2 pinches), salt, turmeric, oil ( 3-4 tsp).

Preparation: Wash and cut the bhindi into inch long pieces. Add 3/4 tsp mustard-cumin paste, turmeric and salt. Mix togather and keep aside for 30 mins.
















Transfer the yogurt to a mixing bowl. Beat for 1 min. Add salt, 1/4 tsp mustard-cumin paste and 2 cups water and mix well.

Cooking: Heat 3 tsp of oil in a pan. Add the ladies finger and fry lightly till cooked. Keep asiRemove from pan and keep aside to cool down a bit.

Add the remaining oil to pan. Add pancha-phutana, curry leaves, asafoetida and slit red/green chillis. Pour the spluttering mixture over the yogurt and also add the fried bhindi.

Mix togather and serve with either rice/rotis as a side dish.


Note: The mustard cumin paste has the mustard and cumin in 4:1 ratio. One can decrease the mustard proportion if one wants to reduce the spiciness.

Mango Lassi

Cost of Preparation: 30-35 Rupees
Preparation Time: 10-15 mins
Makes : 3-4 glasses


Ingredients: Thick Curd ( 3 scoops ), milkmaid ( condensed milk, 1-2 tsp ), ripened Badami/Bainganpalli Mango ( 3 scoops ), sliced almonds ( 3-4 tsp, optional ), mango ice-cream ( 1-2 scoops), cold water ( 1 cup ), powdered sugar ( 2 tsp or equivalent sugar-free), cardamon ( 1-2 nos), ice cubes.

Preparation: Churn the curd, mango, milkmaid, sugar and 1 cup of water in a blender till they are mixed well.

Powder the cardamon. Add to the blender along with the ice-cubes.

Pour into glasses till 3/4 th full. Top up the mango icecream over it to make it full. Sprinkle the sliced almonds over the glasses.

Serve immediately.

Note: I ground a few almonds into a paste and added to the lassi instead of using it for garnishing. Gives a nice flavour. Skipped the ice-cream to reduce the calories.

Soya Biryani

Cooking Time Required: 12-15 mins
Cost of Preparation: 20-25 rupees

Ingredients: Basmati Rice (1 cup), onion ( 1 small ), nutrela soya granules ( 1/3 cup ), tomato puree ( 1 tbs ), dry red chilli ( 2 nos ), biryani masala ( 1/3 tsp), cumin powder ( 1/5 tsp), coriander powder ( 1/5 tsp), salt, oil ( 1 tsp ).

Preparation: Cut the onion into small pieces and keep aside.

Cooking: Cook the rice with salt and 2 cups water in a pressure cooker for 1 whistle. One can also cook rice in a open vessel if one is not pressed for time.

Keep aside and allow to cool down completely.

At the same time boil the soya granules with a little bit of salt for 5 mins. Drain and allow to cool down. Squeeze out any remaining water.

Heat 1 tsp oil in a pan. Add the red chilli and onion and saute till it turns brown along the edges. Add the boiled soya and fry for 2 mins.

Add tomato puree, biryani masala, cumin powder and coriander powder. Stir fry for 2-3 mins.

Spread the cooked rice over the fried soya granules and sprinkle salt . Mix carefully without breaking the rice grains. Remove from fire after 2 mins.


Note: This is one quick and easy to make lunch box recipe. Goes well with any raita, especially the fruity ( pineapple/apple) ones.

Pohala Maccha Jholo

Cooking Time Required: 15-20 mins
Cost of preparation: 30-35 rupees

Ingredients: Pohola Maccha ( 300 gm ), potato ( 1 large ), tomatoes ( 2 nos, large ), mustard seeds ( 2 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1/2 tsp ),red chillis ( 2 nos), fennel seeds ( 1/4 tsp), red chilli powder ( 1/4 tsp ), garlic flakes ( 7-8 nos), salt, turmeric, oil ( 6 tsp ), coriander leaves ( 1 tbs ), coriander stem ( 1 tsp), green chilli ( 2 nos ).

Preparation: Clean the fish throughly. Add salt and turmeric and keep aside for 5 mins.

Grind the red chillis, mustard seeds and half of the garlic flakes into a smooth paste.

Cut the potato in long pieces.

Cooking: Heat a flat pan. Add oil followed by the fish. Fry lightly on both sides and keep aside.

Add the potato pieces to the pan. Stir fry till golden brown. Remove and keep aside.

Now add turmeric, red chilli powder and the fennel seeds followed by the tomato pieces.

Sprinkle salt. Cook till tomato is mashy.

Add the mustard-garlic paste, cumin powder and coriander powder. Stir for 30-45 secs. Add 2-3 cups of water along with more salt . Bring to a boil.

Add the fried fish along with the crushed garlic, slit green chillis, coriander stem and potato; and allow to boil for 10 mins on low flame while stirring at intervals.

Remove from fire, sprinkle coriander leaves and keep aside for 5 mins.

Serve with par-boiled rice and dal.

Note: This curry is usually prepared with pohola or small rohu/bhakura/mirkali fish. The fish is cooked as a whole and hence small sized fishes each measuring between 6-8inches long and each weighing between 80-150 gms are best suited for this curry.

Fish curry is best eaten with par-boiled rice ( Usuna ) while the mutton/chicken dishes go well with raw rice ( Arwa ).

Poee Chingudi Tarkari (Malabar Spinach-prawn curry)

Cooking Time Required : 15-20 mins
Cost of Preparation: 25-30 rupees

Ingredients: Poee/Malabar Spinach ( 1 bunch ), Arbi/saru (1 medium, cut into small pieces), pumpkin ( 1/2 cup, cut into small pieces), onion ( 1 small ), dry/fresh shrimps, red chilli (2 nos), garlic (2-3 pods), mustard seeds (1/2 tsp), pancha phutana ( 1/6 tsp), turmeric powder (1/4 tsp), salt to taste, oil for cooking.

Preparation: Wash and clean the poee leaves. Cut into small pieces. Keep aside.Cut the onion into fine pieces.

Wash & clean the shrimp.Keep aside.

Grind the garlic pods and mustard seeds into a fine paste.

Cooking: Heat a wok, add 1 tsp oil and the shrimps. Fry for 4-5 mins. Remove from pan and keep aside.

Add 2 tsp of oil to the wok. Add pancha phutana along with the red chillis. Add the onion and fry till golden.

Add the arbi and pumpkin pieces. Fry for 2-3 mins followed by the poee. Fry till the water almost evaporates. Add mustard paste, fried shrimps & salt along with 1 cup water.

Boil for 5 mins till water evaporates.Remove from fire and serve with white rice & dal.

Note: I have used dried shrimps in this preparation. One can skip the arbi & pumpkin if one is not too fond of mixing veggies and leafies.

Shrimp

Vine Spinach

Kosala Saaga with Muga dali - Nadia

Cooking Time Required: 15-16 mins
Cost of Preparation: 10-15 Rupees

Ingredients: Kosala saaga/spinach ( 250 gms), muga dali/moong dal ( 1/2 cup), feshly shredded coconut ( 1/2 cup), onion ( 1 small), oil ( 2-3 tsp), dry red chillis ( 3-4 nos), fennel seeds ( 1/5 tsp), mustard seeds ( 1/6 tsp), fenugreek seeds ( a pinch ), salt.

Preparation: Dry roast the muga dali till it gives off its distinct fragrance. Wash and soak for 1-2 hrs.

Wash the kosala saaga, drain excess water and cut into small pieces. Cut the onion into thin long strips.

Cooking: Heat the oil in a wok. Add the dry chillis along with the fennel, fenugreek & mustard seeds.

When the seeds splutter, add the onions and fry till reddish. Add the drained moong dal along with the kosala saaga and salt. Mix well and cook in the open.

When the saaga is very fresh, it releases a lot of water. One should cook the saaga on a high flame for a few minutes in such case to evaporate excess the water. This is necessary to keep the saaga from being over-cooked.

Keep stirring at regular interval to prevent the formation of lumps and enable even cooking. Will be cooked in about 5-6 mins. Do not allow to become completely dry.

Add the shredded coconut. Mix and cook for 1-2 mins. Remove from the fire. Keep covered for 5-6 mins.

Serve hot with rice/roti & dal.

Note: Do not add water unless absolutely necessary. One can give the onions a miss when fasting or if one does not consume onions.

I am sending this recipe to the event 'Veggie/Fruit A Month Event - Spinach' hosted by Reshmi.

Bela Panaa

Preparation Time: 10-15 mins

Ingredients -

• 1 Ripened Bela/Wood apple/Elephant apple
• 1 cup curd
• 1 cup chenna/curdled milk or 3 rosogullas
• 1 ripe banana
• 3tbs sugar
• ice-cubes
• 1/4 tsp black pepper powder

Preparation: Break the shell of the wood apple on a hard surface and scoop out the
yellow flesh.

Put the yellow flesh in a mixing bowl and add 2 cups of cold water. Mix the flesh with the water using your fingers to extract the juice.

Strain the juice using a sieve. Transfer the remaining pulp back to the mixing bowl and add 1 cup cold water and extract any remaining juice.

Strain the juice and throw away the pulp.

Add sugar, banana, chenna/rosogulla, curd and black pepper. Mix well using your fingers.

Pour into glasses & top up with ice-cubes. Serve chilled.


Note: Bela ( also called Bel) pannaa is very popular in Orissa during the summer months.

It is offered to Lord Shiva on Panaa Sankranti day which falls on 14th of April. It is supposed to be an excellent coolant and is good for the bowels.

The leaves of this plant are also offered to Lord Shiva along with milk. Consuming a fistful of these leaves is supposed to reduce blood pressure & diabetes.

Vegetable Korma ( recipe without Onion & Garlic )

Cooking Time Required: 30-35 mins
Cost of preparation: 40-50 rupees

Ingredients: Parwal/potolo ( 450 gm), cauliflower ( 250 gm ), potato ( 300 gm ), ginger paste ( 1 1/2 tbs ), broken cashew bits-watermelon seeds paste ( 3-4 tbs), roasted cumin powder ( 2/3 tsp), roasted coriander powder ( 2/3 tsp), chilli powder ( 1/2 tsp), dry red chillis ( 4-5 nos), garam masala powder ( 1/4 tsp), finely cut coriander leaves ( 3-4 tbs), kasuri methi ( 3 tsp), turmeric, salt, oil for frying.

Prepartion: Cut all the vegetables into large chunks.

Heat oil for frying in a wok. Deep fry all the vegetables searately.

Soak the kasuri methi in 1/3 cup warm water.

Cooing: Heat 3-4 tsp oil in a wok. Add the red chillis followed by the ginger paste and fry for 30-40 secs.

Add the cashew watermelon paste and cook for 3-4 mins. Add the chilli powder, corinader powder, cumin powder, turmeric and stir fry for another minute.

Add the fried vegetables along with salt and mix well. Pour 2 cups of boiling water and allow to simmer on low flame for 8-10 mins.

Sprinkle kasuri methi, corinader leaves and garam masala and mix. Close the lid and
remove from fire.

Allow to stand for 3-4 mins. Serve hot with rice/rotis.