Quick & Easy - Chicken in Yogurt n Garlic gravy

About the recipe:

Spicy meat dishes sure makes us all go weak on our knees! But tummy tantrums post such a gastronomic experience is not unheard of. Once in a while on a sultry summer noon; all you yearn for is a smooth and light meaty dish that leaves behind a lingering taste in your mouth. Some preparation that will go easy on your schedule and stomach in the same breath. Here is one such. Bon appetit !!!

Serves: 4-5
Cooking time: 30 mins
Preparation time: 1 hr (time to marinate)

Ingredients:

1. Chicken - De-skinned, cleaned & cut - 1 kg

2. Onion - big - 2 Nos.

3. Garlic paste - 2 tbsp

4. Ginger paste - 1tsp

4. Freshly ground black pepper - 3 tbsps

5. Plain yogurt or dahi - 250 gms

6. Refined vegetable oil - 2 tbsps

7. salt - 2 tbsps or as per taste

8. Whole cinnamon stick / dalchini - 1 and 1/2 inch sticks

9. Butter - 2 tbsps

10. Sugar - 1 tsp

11. Bay leaves or tej patta - big 2nos.

12. Crushed Kasoori methi leaves - 1 tsp

Methodology:

1. Beat the yogurt well with 1 tsp salt & 1 tbsp garlic paste.

2. Make cuts on the chicken pieces with a knife and marinate them in the beaten yogurt and keep aside for 1 hr.

3. Cut the onions into thin rings.

3. Heat 1 tbsp oil in a kadhai or wok. Fry the onions in it till it turns translucent pink and keep them aside on paper napkins to drain out excess oil.

4. Add remaining oil to kadhai and heat.Temper with bay leaves, dalchini, ginger paste and remaining garlic paste.

5. Toss the masala well till the oil separates. Add the marinated chicken pieces and stir fry for 10 mins.

6. Add the remaining marinate - stock, black pepper powder and fried onions; mix well and cover with a lid. Let it cook for 10 mins. 

Keep checking to ensure that the contents do not stick to the bottom.

7. After the chicken is cooked; switch off the flame and garnish with butter.

    Sprinkle kasoori methi and cover.

8. Serve it with hot steamed rice or naan/ parathas. 

    My son loves it with noodles as well :-)

Tips:

1. Yogurt should preferably be slightly sour.

2. Keep the marinated chicken in refrigerator for the flavors to seep in intensely.

3. You may skip butter if you are abstaining from calories. However,  trust me that 'hint of' butter won't harm you ;-)

Pan tossed Alu kundri fry

About the recipe:
Kundri is yet another traditional vegetable. Easily available and fast to cook. 
Here is a simple and quick way to put together a delectable kundri dish that would make your family appreciate 'green' veggies once more !!!

Serves: 4-5
Cooking time: 20 mins
Preparation time: 10 mins

Ingredients:

1. Kundri - 500gms (cleaned and slit into thin pieces lengthwise)

2. Potatoes - Medium 4 nos. (Cleaned and chopped into thin slices lengthwise)

3. Onion paste - 2 tbsps

4. Garlic paste - 1 tsp

5. Cumin seeds whole - 1 tsp

6. Cumin powder - 1 tsp

7. Haldi / Turmeric powder - 1 tsp

8. Salt -  1 tsp or as per taste

9. Sugar - 1 tsp

10. Bay leaves or tej patta - 2 large

11. Dalchini or cinnamon bark - 1 inch stick

12. Water - 50 ml or 1/2 cup

13. Refined vegetable oil -  3 tbsps

14. Red chilli powder - 1 tsp

15. Green chillies slit - 2-4 Nos.

Methodology:

1. Heat 1 tbsp oil in kadhai or wok. Toss in the potatoes and stir fry till they get tender and turn brown. Take them out and keep aside on paper napkins to drain out excess oil.

2. Add the remaining oil to the kadhai and heat. Temper the oil with bay leaves, Cinnamon and whole cumin seeds(jeera). Toss lightly.

3. Add kundri to the kadhai and keep tossing for 5 mins.

4. Add haldi powder, jeera powder, red chilli powder, salt, sugar, green chillies, onion paste and garlic paste. Mix well and let the masala cook on medium flame for 5 mins.

5. Keep tossing to ensure the contents do not stick to the bottom of the wok.

6. Check if the kundri has gotten tender; add water and cover the vessel. Let it cook for 2 mins.

7. Uncover, add the fried alu and mix well. cover again and let it cook for 5 mins on low-medium flame.

8. Check if the vegetables are done; switch off the flame and let the flavors blend.

9. Serve hot as a tasty side dish in the meal of your choice :-D

Tips:

1. You may garnish with ghee or clarified butter for that heavenly aroma.

Quick & easy Indian Banana Pancakes - ( Bengali banana Malpua)

About the recipe:

Pancakes emerge out, in varied forms and tastes to tickle your taste buds from across the coordinates of our Indian Subcontinent. Every family has its own secret, well kept and revered variants to amuse you at the dining table. 

Here is one from my Ranna Ghor; which you can cook in a jiffy with some humble bananas that may have ripened a bit too much to your liking! Or if you are too tired to chew the staple chapatis. You know what to do!!! Pancakes :-P 

Serves: 2-3
Cooking time: 15-20 mins
Preparation time: 5 mins

Ingredients:

1. Refined flour / Maida / white flour - 250gms

2. Sooji  / Semolina - 50gms

3. Ripe bananas - 2 nos. - medium sized

4. Pasteurized cow's milk - 100ml (1 cup)

5. Water - 50ml (1/2 cup)

6. Sugar - 50gms

7. Elaichi /  cardamom powder - 1 tsp

8. Refined vegetable oil - 4 tbsps

9. Raisins / kismis - 10gms (optional)

10. Salt - to taste - 1 tsp

11. Saunf - 2 tsps (optional)

Methodology:

1. In a bowl; add maida, sooji, sugar, cardamom powder, salt, saunf and raisins. Mix well.

2. Mash bananas well separately then add to the mixture. 

3. Slowly add milk to the batter and mix such that no lumps are formed. Add the water and mix again.

    The batter is ready.

4. Heat 1 tbsps oil in a non stick pan / tawa. 

5. Take a big spoonful of batter and pour it in the middle of tava; quickly spread it in circular manner to a form a round-ish and not too thin pancake.

6. Let it cook and then flip it over to cook the other side. Pour few drops of oil on top or edges if required during the process. The edges would turn a nice light brown and the aroma shall get your salivary glands working.

7. Slide it out and keep it aside.

8. Repeat the process for remaining batter.

9. Serve the banana malpuas hot or chilled, alone or along with a spicy accompaniment :-) :-) 

Tips:

1) Do not make the batter too runny or thin. Use a spoon to scoop out some batter and watch how it falls when you pour it back. It should have the consistency like that of cake batter.

Baingan Bahar - hyderabadi style (Begun bahar / brinjal curry)

About the recipe:

Brinjal / egg plant is one of the most common vegetables at the home of an Indian family. Curries and recipes of this vegetable are indeed sought out for.
Taai jonne aajke aami ei shadharon sobji ke niye ekta phata phati recipe likhechi.
Aasha kori shobar bhaalo laagbe...

Serves: 4-5
Cooking time: 30 mins
Preparation time: 15-20 mins

Ingredients:

1. Brinjal / egglant/ begun - 1/2kg (6-7 small sized ones)

2. Onion - large - 1

3. Tomato - large -1 (I used 3 small as I did not have a large one)

4. Ginger paste - 2tsp
5. Kaju or cashew - 25g or 5-6 nos
6. Raisins or kismis - 25g or 7-10 nos
7. Bay leaves or tej patta - medium sized - 2
8. Dalchini or cinnamon bark - 1 inch stick
9. Refined oil - 5 tbsps
10. Haldi or Turmeric powder - 2 tsps
11. Jeera  / Cumin powder - 2 tsps
12. Whole cumin seeds or gota jeera - 1tsp
13. Mirchi / red chilli powder - 2 tsps
14. Salt - 3 tsps or as per taste
15. Sugar - 3 tsps or as per taste
16. Green chillies - 2 (slit longitudinally)
17. Water - 1cup 0r 100ml
18. Milk cream - for garnishing - 2tbps

Methodology:

1. Clean brinjals well, slit them lengthwise in halves.

    Preferable not to detach completely for a more aesthetic feel :-) .

2. Smear the brinjal/ begun/ egg plants with 1tsp haldi, 1tsp salt and 1tsp sugar. Keep aside for 15mins.

3. In a grinder jar; add the tomato, onion and 2tsp ginger paste and make a smooth puree or paste.

4. Heat 4tbsp oil in a non stick kadai or wok for 1/2 min.

5. Add the marinated brinjals and fry them well on medium flame. Take out and keep aside on tissue paper.

6. In the same kadai; Add whole cumin seeds, tej patta (bay leaves), dalchini (cinnamon stick) and let it crackle.

7. Add the tomato-onion-ginger paste to this and saute for 1min on medium flame.

8. Add 2 tsp cumin powder, 1 tsp haldi powder, 2 tsp red chilli powder, 2 tsp salt (or as per taste) and 2 tsp sugar. Saute well for 4-5 mins till oil separates from masala. 

   (Bhuna masala imparts delectable taste always to the dish so do that saute-ing well!)

9. Ensure masala does not stick to the kadai. Add few drops of water if required.

10.Now add the fried brinjals to this mixture in kadai and mix carefully. Saute for another 1 min.

11. Add 50ml or 1/2 cup water and cover the kadai with a lid. Let it cook for 3-5mins on low flame.

12. Lightly crush the cashew.

13. Uncover the kadai; add the slit green chillies, kaju and kismis. Mix them gently.

14. Switch off the flame. Garnish on top with milk cream and cover the dish. Let it stand for 5 mins.

15. Serve it as a tantalizing accompaniment with hot steamed rice or naan, roti and paratha.

Aamar ranna ghor thekey, Begun bahar suddhu aapnar jonney !

Tips:

1) If you do not have ready made milk cream, take out the cream directly from the cow milk at home and whip it up for your dish.

2) This dish does not require much oil; so if you are ready to be a bit alert and patient; you can reduce the oil even more for your purpose. Happy tip for the health conscious people.

Doi Potol in soya keema gravy ( Dahi parwal soya curry)

Doi Potol in soya keema gravy

( Pointed gourd/ parwal in soya yogurt gravy)
Dahi parwal soya curry

About the recipe:

Potol or parwal is a veggie that my son totally frowns upon :-P Probably that inspires me ever more to hunt and innovate this humble vegetable in my daily cooking and plate something to appeal to the palate of one and all.
Parwal in dahi paves way for a smooth dish to be presented to guests in parties and special events as well.

Serves: 4-5
Cooking time: 30mins
Preparation time: 15min

Ingredients:

For plain soya nuggets keema or soya paste

----------------------------------------------
1. Soya nuggets or soya granules - 25-30gms
2. Water - 1/2 cup or 50ml while grinding
3. Water - 2cups or 200ml for soaking

For main dish

----------------------------------------------
1. Potol / parwal / pointed gourd - 6 nos Medium sized or 500gms - Peel scrapped off
2. Potatoes - 2 medium sized sliced into longitudinal chunks
3. Green chillies -3-4nos (as per taste)
4. Onion - 1 medium sized - ground into fine paste
5. Refined vegetable Oil - 5tbsp
6. Turmeric or haldi powder - 2 tsp
7. Cumin powder or jeera powder - 1tsp
8. Bay leaves or tejpatta - 2 nos.
9. Cinnamon bark or dalchini  - 1/2 inch sticks - 2 Nos
10. Curd or plain yogurt - 250 gms or 1cup or 100ml
11. Kismis or raisins - 25gms
12. Sugar - 1 tsp ( or as per taste)
13. Salt - 3 tsp ( or as per taste)
14. Water - 50ml or 1/2 cup

Methodology:

To make soya nuggets keema or minced soya nuggets 

-----------------------------------------------------
1. Keep soya nuggets soaked in lukewarm water for 20 mins
 or alternatively add 1 cup water and soya nuggets into pressure cooker and steam for 1 whistle on medium to high flame.
2. Squeeze out water from soya nuggets and put them into a grinder jar. Grind.

3. Add little water about 50ml and grind again to a granular paste. It should not be too smooth or fine.

To make the final dish

----------------------------------------------------
1. Scrape off the peel of parwal or potol and potatoes. Cut the potato into longitudinal chunks. Parwal needs to be kept whole.

2. Smear potol and Alu with 1 tsp haldi and 1 tsp salt.
3. Take 4tbsps refined oil in a nonstick kadai or wok and heat. Add Parwal/ potol and fry lightly for 5- 7 mins on medium flame till a faint brown color appears. Take it out and keep it aside on tissue paper to drain excess oil.
4. In the same kadai, add the potatoes fry for 5mins lightly on medium flame. Take out and keep aside.
5. Add 1 tbsp more oil to kadhai. Add the onion paste and bay leaves then saute for 2mins.
6. Then add the dalchini or cinnamon sticks, 1 tsp cumin powder, 1 tsp haldi, 1tsp salt and 1 tsp sugar. Saute for 5mins. Bangla tey jeta bole koshate hobe valo kore :-)
 Caution: Ensure contents do not stick to vessel. Add few drops of water if required.
7. Add 1/2 cup water or 50-60ml. Then add the Parwal/ potol, alu/ potatoes and soya nuggets keema.
8. Mix well, cover the kadai with a lid and let it cook on medium flame for 10mins.
9. Keep checking in between, add water slowly if required to ensure potol and alu are boiled/ cooked properly.
10. Take 1 cup or 100ml curd/ yogurt in a cup and beat well.
11. Uncover the kadai, add the curd, 1tbsp ghee, slit green chillies and raisins/ kismis. Mix well.

12. Let it cook for 2-3mins. Cover with a lid and switch off the flame.
13. Allow the flavors to blend among themselves :-)

Your doi soya diye potol curry is ready.

Tips:

1) You can avoid potatoes altogether. I added for those who are not real big fans of potol.

2) Plain yogurt which is not fully fat free gives better taste. Kintu health conscious lok jon fat free yogurt use korte pari :-)

Papaya & chana dal vada Shukto recipe ( Pepe aar daaler vada diye sukto curry)

 Papaya & chana dal vada Shukto Recipe

 ( Pepe aar daaler vada diye sukto curry)

---------------------------------------------------------------------

About the recipe:

Papaya/ papita/ pepe is a not so favorite vegetable of all and sundry. However, when the scorching sun beats you down; this is the veggie which you can blindly trust on.
Ektu valo kore ranna korle, ei upokari sobji gorom kaale pet khub thaanda raakhe! Sukto dhoroner ei preparation, aasha kori shobayer khub pochhondo hobe!

Serves: 4-5
Cooking time: 30-40mins
Preparation time: 15mins

Ingredients:

For posto bata/ poppy seeds paste

--------------------------------------
1. Poppy seeds / posto - 25g of 2 heaped tbsps
2. Water -1/2 cup or 50ml
3. Ginger paste - 1 Tbsp

For chana dal or chholar dal vada

-------------------------------------
1. 250g chana dal/ chholar dal - soaked for atleast 2 hours in 2 cups of lukewarm water
2. Water - 1/2 cup or 50ml
3. Kala jeera / black cumin seeds - 1 tsp
4. Salt - 1tsp or as per taste
5. Oil for deep frying - 4 tbsps

For main dish

-------------------------------------
1. Papaya - 500gms cut into small cubes
2. Bay leaves / tejapatta - 2 medium or large
3. Milk - 1/2 cup or 50ml
4. Black mustard seeds or kalo shorshe - 1 tsp
5. Ghee or clarified butter - 1 tbsp
6. Sugar - 1 tbsp
7. Water - 1 cup or 100ml
8. Salt - 1tbsp or as per taste
9. Maida or refined flour - 1 Tbsp

Methodology:

To make poppy seeds paste or posto bata

---------------------------------------------------------

1. Put 2 heaped tbsp of poppy seeds/ posto or 25g into a small grinder jar and add  1 tbsp ginger/ adrak paste. Dry grind first.

2. Add water 50ml or 1/2 cup and grind again to make a fine smooth paste.

3. Keep it aside.

To make chana dal or chholar dal vada

------------------------------------------------

1. Put soaked chana dal into a grinder, add kala jeera and salt. Grind.

2. Stop and add water cautiously and grind to make a thick batter. 

     Caution: Batter should be thick to facilitate frying. Do not make it runny.

3. Heat oil in a deep base kadhai or wok for deep frying.

    To check if oil is ready - put a small drop of batter into oil, if it sizzles and comes up quickly; oil is ready.

4. Use your hands or spoon; and put spoonfuls of batter into oil and make small vadas or pakoras.

5. Strain out vadas on a tissue to soak excess oil. 

To make the final dish

---------------------------------

1. Heat 2 tbsp oil in a kadhai or wok. 

2. Add the cubed papaya to the oil and sprinkle salt - 1tbsp or as per taste.

3. Add the bay leaves and saute for 5 mins on medium flame.

4. Add the poppy seeds- ginger paste (posto adda bata) to the contents and fry for 1/2 min.

5. Keep tossing and stirring so that the contents do not stick to the vessel.

6. Add 50ml or 1/2 cup water, mix and cover with a lid. Let it cook on medium flame for 15 minutes or more till papaya is tender and cooked.

7. Sprinkle sugar - 1tbsp to the dish and cook for another 5mins. Mix the sweetness.

8. Take the 1/2 cup or 50ml milk and add 1 tbsp maida or refined flour. Mix well to avoid lumps.

9. Once papaya is cooked; pour this milk mixture on top of the dish and switch off the flame.

10. Keep the dish covered for 2-5mins and let the flavors blend.

11. Serve with hot steamed rice or chapati.

Tips:

1) Milk cream can be used instead of milk for a creamier taste.
2) Posto or poppy seeds can be immersed in lukewarm water for 15mins and then ground to a fine paste.
3) Papaya leaves a lot of water of its own so use its own juice to cook it. It makes the dish flavorful.