Recipe Rendezvous

Visit my NEW and Updated blog!

2014-04-03T13:44:00.003-07:00

As you must have noticed already, I have't updated this blog in a long time. That's because I was working on a completely different blog on Indian Cooking called Not a curry. Please visit and share your feedback. Happy cooking!
Dhrubaa

Chicken Chaap

2011-08-28T12:07:00.000-07:00

Ingredients

Chicken (on the bones) 500 grams
Dalda/ Ghee ½ cup

For marinating

Lemon juice 3 tablespoon
One large onion made into a paste
Garlic paste 1 tablespoon
Ginger paste 1 teaspoon
Kashmiri red chilli powder 2 teaspoons
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Garam masala powder ½ teaspoon
Chandan (sandal wood) powder ½ teaspoon
Dried rose petals 1 tablespoon
Rose water 1 tablespoon
Kewra water 1 tablespoon
Shah jeera/ White cumin seeds 1 teaspoon
Poppy seed paste 4 tablespoons
Yogurt ¼ cup
Mustard oil 1 tablespoon
Onions 2 finely chopped
Garam masala powder ½ teaspoon
Salt to taste

For tempering
Cloves 2-3
Cinnamon 1 inch
Bay leaf 1
Black pepper corns 1 teaspoon
Green cardamoms 5-6

Method

Dab the chicken pieces with dry cloth to absorb excess water. Mix all the marinating ingredients in a large bowl. Add the chicken pieces to the marinade, cover with cling wrap and refrigerate for 2 hours. In a cast iron skillet or a regular iron skillet (non-stick pan just won’t do) heat the dalda or ghee. When hot add cloves, cinnamon, bay leaf, pepper corns and green cardamoms. Sauté for a minute and then add the chicken pieces with all the marinade. Cook over low heat for 60-80 minutes stirring occasionally. Adjust salt. Serve with rumali roti, naan, tandoori roti or biryani.

Grilled Salmon with Cilantro Pesto

2011-08-13T17:36:00.000-07:00

If you don’t have a grill, use a heavy-bottomed non-stick skillet instead. But make sure to grease the skillet lightly and cook over high heat.

Ingredients

• Salmon 2 thick fillets
• Olive oil 1 tablespoon
• Salt to season
• Black pepper to season

Method

Heat the grill to high. Brush the salmon fillets with oil and season with salt and pepper. Place the salmon fillets on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. Flip and grill the other side for 1-2 minutes. Remove and let rest for 2-3 minutes before serving. Serve with Corn rice.

For the pesto

Cilantro/Coriander leaves: 1 bunch
Garlic: 2 cloves
Salt: to taste
Black pepper powder: to taste
Lime juice: 2 tablespoons
Pine nuts (optional): 1 tablespoon
Olive oil: 1 tablespoon

Grind cilantro, garlic and pine nuts into a smooth paste. Add the lime juice and a little water if needed. Add olive oil and season with salt and pepper.

Visit http://bestgiftstokolkata.com/ today for exciting gift ideas.

PORK CHOPS WITH SPICY ORANGE GLAZE

2011-06-17T11:49:00.000-07:00

Ingredients

Pork chops 2, 1 inch thick (approx. 1 ½ pounds each)
Butter 1 tablespoon
Extra virgin olive oil 1 tablespoon
Orange marmalade 2 tablespoons
Orange juice 1 ½ cups
Dijon mustard 2 teaspoons
Red chilli flakes ½ teaspoon
Salt to taste
Black pepper to taste

Method

Heat a non-stick pan and add the butter and olive oil. Season the pork chops with salt and paper and add to the pan when screaming hot. Cook the pork chops for about 3-4 minutes on each side. When done transfer to a plate and immediately cover with aluminium foil. To the same pan (do not throw away the cooking oil) add the orange juice, marmalade, mustard, red chilli flakes, salt and pepper. Let it simmer for 3 -5 minutes or until it reaches the desired consistency. When done remove from heat, drop the pork chops in and let rest for about two minutes. Serve with steamed white rice or boiled veggies.

Visit http://bestgiftstokolkata.com/ today!

PHIRNI

2011-06-16T13:04:00.000-07:00

Ingredients

Milk: 1 litre
Sugar: 1/2 cup
Sweetened condensed milk: 1 can
Green cardamoms: 4 crushed
Kesar (saffron): a few strands
Rice :4 tablespoon
Pistachios: 10-15

Preparation

Soak the saffron in two tablespoons of lukewarm water.

Soak the pistachios in water for half and hour, peel and slice.

Grind the rice into a fine powder.

Method

In a thick bottomed pan boil the milk with cardamoms till it reduces to half of its original volume. Combine the sweetened condensed milk, saffron and sugar and simmer for ten to twelve minutes. Now add the rice powder very slowly, one tablespoon at a time stirring vigorously to avoid lumps. Keep adding the rice till you reach the desired consistency. You want a thick consistency, even spreadable but not a paste. Immediate transfer to serving bowls and let cool. Garnish with pistachios and refrigerate for three to four hours before serving.

Visit http://bestgiftstokolkata.com/ today for exciting gift ideas.

CORN RICE

2011-06-16T08:06:00.000-07:00

Ingredients

• Cooked rice 2 cups
• Butter 1 tablespoon
• Frozen corn kernels 1 cup, thawed
• Red chilli flakes ½ teaspoon
• Salt to taste
• Black pepper to taste
• Tabasco to taste

Method

In a large non-stick skillet heat the butter. Add the corn and red chilli flakes, and sauté over medium heat for 4-5 minutes. Add the cooked rice and stir gently to evenly coat the rice with butter. Season with salt, pepper and a dash of Tabasco and serve hot.

FRIED RICE

2011-06-16T07:34:00.000-07:00

Ingredients

• Cooked rice 2 cups
• Sesame/ pea nut oil 2 tablespoons
• Eggs 2 medium, lightly beaten
• Onion 1 small
• Garlic 4 cloves, finely chopped
• Ginger 1 inch, finely chopped
• Carrots ½ cup, diced
• Green Beans ¼ cup, diced
• Green bell pepper 1 small, diced
• Spring onions ½ cup, chopped
• Soy sauce 1 tablespoon
• Rice vinegar 1 tablespoon
• Salt to taste
• Black pepper to taste

Method

Heat a large heavy-bottomed non-stick skillet over high heat. When hot add 1 tablespoon of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly till done. Break the eggs up with a wooden spoon or spatula and transfer to a bowl. Add the remaining oil to the pan. Now add ginger, garlic, onions and sauté on high heat for 2 minutes. Add the rest of the vegetables, soy sauce and vinegar and sauté for 4-5 minutes. Add the rice and use a spoon to break up any lumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Garnish with spring onions and serve hot.

CREAMY SPICY PRAWNS

2011-06-15T09:33:00.000-07:00

Serves 2

I came up with this recipe because I had run out of coconut milk and decided to use cream instead. I know mustard and cream seem like an odd combination, but you will be surprised at the results. The cream gives the sauce a rich and smooth texture, and nicely balances the spiciness of the mustard. Give it a try today!

Ingredients

• Jumbo Prawns 12-15
• Vegetable oil 2 tablespoons
• Mustard paste 2 teaspoon
• Salt to taste
• Green chillies 3 sliced
• Turmeric powder ¼ teaspoon
• Cream 2 tablespoons

Method

Heat oil in a pan. Add green chillies and mustard paste and sauté for 1 minute. Add prawns and sauté for another minute. Now add turmeric powder and salt and sauté on low heat for 5 minutes or until the prawns are cooked. Turn off heat, add cream and serve with steamed rice.

Visit http://bestgiftstokolkata.com/ today for exciting gift ideas.

POTATO PEACH SALAD

2011-01-18T18:48:00.000-08:00

(Serves 2)

Ingredients

Potato: 1 large, boiled and cubed
Red onion: 1 small, diced
Peach: 1 large
Lettuce: 1 cup, shredded
Olives: ¼ cup
Feta cheese: ¼ cup

To prepare the Vinaigrette combine

Olive oil: 2 tablespoons
Lemon juice: 1 tablespoon
Salt: to taste
Pepper: to taste

Method

Combine all the vegetables and cheese in a salad bowl and set aside. Prepare the vinaigrette, but dress the salad just before serving. Serve chilled or at room temperature.

Visit http://bestgiftstokolkata.com/ today for exciting gift ideas.

HARABHARA MURGH

2011-01-17T13:23:00.000-08:00

(Serves 4)

Ingredients

Boneless chicken: 500 grams, cut into small pieces
Green chillies: 4
Garlic: 8-10 cloves
Ginger: 1 inch stick
Red onion: 1 medium
Lime juice: 1 teaspoon
Vegetable oil: 3 tablespoons
Sal: to taste
Spinach: 1 cup, blanched and pureed
Coriander leaves: 1 bunch
Mint leaves: 1 bunch
Cumin seeds: 1 teaspoon
Whole dried red chillies: 2, broken
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Garam masala powder: ½ teaspoon
Fresh Cream: ¼ cup

Method

Grind together green chillies, garlic, ginger, coriander leaves, mint leaves and onion. Add 1 tablespoon oil and the lime juice and marinate the chicken in this mixture for 30 minutes. Heat the remaining oil in a pan and add cumin seeds and whole red chillies. Sauté for 30 seconds and add the marinated chicken. Sauté the chicken over high heat for 6-7 minutes, stirring continuously. Add cumin powder, coriander powder and garam masala powder. Add one cup of water and let it cook over medium high heat for ten minutes. Add spinach and adjust salt. Turn off heat, combine cream and serve hot with naan or parantha.

ASIAN STYLE GRILLED SALMON

2011-01-14T09:27:00.000-08:00

(Serves 2)

Ingredients

Salmon: 2 fillets
Soy Sauce: 2 tablespoons
Rice wine vinegar: 1 teaspoon
Sesame oil: 1 tablespoon (or vegetable oil)
Garlic paste: ½ teaspoon
Ginger paste: ½ teaspoon
Green chilly: 1 chopped
Honey: 1 tablespoon
Salt: to taste

Method

Marinate the salmon fillets in a mixture of Soy sauce, vinegar, honey, sesame oil, garlic and ginger paste, green chillies and salt for 30 minutes. Transfer to a hot grill and cook for about 2-3 minutes on each side. Serve with noodles or fried rice and grilled spring onions.

GAJAR KA HALWA

2011-01-12T13:43:00.000-08:00

(Serves 5-6)

Ingredients

Grated carrots: 4 cups, (takes about 8 to 10 carrots)
Green cardamoms: 4-5
Ghee/clarified butter: 2 teaspoons
Milk: 2 cups
Sugar: ¾ cup
Sweetened condensed milk: ½ cup
Milk powder: ½ cup
Chopped almonds and raisins: ½ cup

Method

Heat the ghee in a non-stick pan and add cardamoms, raisins and almonds. Sauté for about 30 seconds and add the grated carrots. Combine milk and cook for 15-20 minutes or until the milk has evaporated. Add sugar, condensed milk and milk powder, and cook for 4-5 minutes stirring continuously over medium high heat. Serve hot.

Now you can Send Sweets to Kolkata from the best sweet shops in Kolkata using Best Gifts to Kolkata. Visit this website to find out more about their products.

PEAS PULAO

2011-01-10T14:27:00.000-08:00

(Serves 2-3)

Ingredients

Basmati rice: 2 cups, washed and soaked for 15 minutes
Water: 4 cups
Salt: 2 tablespoon
Sugar: 4 tablespoon
Green chillies: 1, finely chopped
Garam Masala powder: 1 teaspoon
Clarified butter: 2 tablespoons
Frozen peas: ½ cup
Raisins: ¼ cup
Cashew nuts/almonds: ¼ cup, broken

Method

Mix all the ingredients together and cook in a microwave for 15-20 minutes.

Visit http://bestgiftstokolkata.com/ today for exciting gift ideas.

PASTA IN WHITE SAUCE

2011-01-10T13:34:00.000-08:00

(Serves 2-3)

For this recipe I usually use macaroni but you can use any kind of pasta you like. I use two cups of Cheddar and two cups of Fontina, but you can substitute this with other varieties of cheese as well. If you have any leftover chicken or shrimp you can add this to the pasta just before baking, and add some extra spices and herbs like fresh basil, oregano and red pepper flakes if you want. For this recipe I suggest you make fresh bread crumbs at home. Preheat oven to 400 degrees F. Arrange four pieces of bread on a tray and place it in the oven. Turn off heat and let the breads sit in the oven for ten minutes. Crumble the breads to form coarse, uneven bread crumbs.

Ingredients

Pasta: 1 cup
Milk: 3 cups
Unsalted Butter: 1 stick (8 tablespoons)
All purpose flour: 1/2 cup
Cheese: 4 cup, shredded
Black pepper: to taste, ground
Salt: to taste
Vegetable oil: 1 tablespoon
Olive oil: 1 Tablespoon

Method

Preheat oven to 375 degrees F.

Bring a large pot of water to a boil. Season it with salt and drizzle oil. Add the pasta and cook according to the directions on the package. Drain well and do not rinse.

In another pan heat the butter and add flour. Stirring continuously cook it for two minutes and then add milk (room temperature or warm). When the mixture thickens, turn off heat and add the cheese. Season with salt and pepper, and mix in the cooked macaroni. Grease a baking tray with butter and place the pasta in it. Sprinkle the bread crumbs on top, drizzle some olive oil and bake for 30-35 minutes.

TOMATO SOUP

2010-08-22T10:28:00.000-07:00

(Serves 2-4)

You can turn this soup into a one pot meal by adding some vegetables. Use mushrooms, celery, spinach, carrots, broccoli or whatever you have. You can add in some boiled wheat noodles or pasta if you like. If you are using mushrooms make sure you fry them separately in some olive oil before adding them to the soup. Add the rest of the vegetables along with the tomato puree, so that they have enough time to cook. But if you are using any leafy vegetables add them along with the spring onions. You can also add some fat free grated cheese if you wish.

Ingredients

Tomatoes: 4 large, pureed
Extra virgin Olive oil: 2 tablespoons
Garlic: 4-6 cloves, chopped
Green chillies: 1 finely chopped
Bay leaves: 1
Onions: 1 medium, finely chopped
Chicken stock: 1 cup
Salt: to taste
Fresh ground black pepper: to taste
Spring onions: ½ cup, chopped
Low fat half & half/cream: 2 tablespoons

Method
Heat oil in a pan and add green chillies, bay leaf and garlic. After about thirty seconds toss in the chopped onions and sauté till translucent. Add the tomato puree and bring to a boil. Reduce heat and let it simmer for ten to twelve minutes. Combine the chicken stock/water and add salt and pepper. Let it simmer for two more minutes. Add spring onions and cook covered for one minute. Just before turning off heat add half & half. Serve hot with garlic bread.

Visit http://bestgiftstokolkata.com/ today for exciting gift ideas.

GRILLED CHICKEN WITH CILANTRO PESTO

2010-08-19T12:18:00.000-07:00

You will notice that I have used honey in this recipe, although not recommended for serious dieters. But I believe that honey is important to balance out the soy sauce. However, you can substitute it with a pinch of sugar, or use just about half a teaspoon of honey if your diet plan permits. Pine nuts can be difficult to find and a little expensive in India. You can use peanuts instead or just skip it altogether. If you don’t have a grill, use a cast iron griddle or any griddle for that matter. Just be sure to cook over high heat.

Ingredients

For the chicken

Chicken breast: 4, skinless and boneless
Soy sauce: 4 tablespoons
Olive oil: 2 tablespoons
Ginger: 1 inch stick, chopped
Garlic: 5-6 cloves, chopped
Honey: 2 teaspoons
Salt: to taste
Black pepper powder: to taste

For the pesto

Cilantro/Coriander leaves: 1 bunch
Garlic: 2 cloves
Salt: to taste
Black pepper powder: to taste
Lime juice: 2 tablespoons
Pine nuts (optional): 1 tablespoon
Olive oil: 1 tablespoon

Preparation

Put the chicken pieces in a glass bowl and add soy sauce, olive oil, ginger, garlic and honey and season with salt and pepper. Give a nice mix and set aside for half an hour.

For the pesto grind cilantro, garlic and pine nuts into a smooth paste. Add the lime juice and a little water if needed. Add olive oil and season with salt and pepper.

Method

Heat a grill or a griddle and grease with some olive oil. Grill the chicken pieces for eight minutes on each side or till done. Drizzle some pesto and serve hot with Greek salad.

GREEK SALAD

2010-08-19T12:09:00.000-07:00

If you don’t like raw peppers and onions grill the vegetables before adding the salad dressing. You may add grilled prawns or chicken to the salad if you like. Vegetarians can add chunks of grilled cottage cheese. This salad is high on protein, low on carb and a good source of fiber.

Ingredients

Red bell pepper: 1 large, cubed
Yellow bell pepper: 1 large, cubed
Tomatoes: 1 large, diced
Cucumbers: 1 diced
Onions: 1 medium, diced
Lettuce: 8-10 leaves, cut into bite sized pieces
Feta cheese: a handful
Fat free yogurt: ½ cup
Lime juice: 2 tablespoon
Garlic: 3-4 cloves, chopped
Salt: to taste
Black pepper powder: to taste
Red chilli powder: a pinch
Fresh basil: 1 teaspoon chopped

Method

Mix yogurt, garlic, salt, pepper, chilli powder and basil to make the dressing. Add a few drops of olive oil if you like. Add the salad dressing and feta cheese to the vegetables, add your choice of lean meat, mix well and serve cold.

MASALEDAAR GOSHT/SPICY MUTTON

2010-08-18T12:01:00.000-07:00

(Serves 4)

If you are not a great fan of mutton, use lamb instead. If you want it spicier add a few dry roasted, whole dry red chillies to the ground spices. If you are serving this dish with rice I recommend that you add the ground spices a little early and retain some of the gravy. Alternately if you don’t like spicy food add one cup of beaten yogurt to the marinade and go easy on the chilli powder, cloves, black pepper corns and cinnamon.

Ingredients

Mutton: 500 grams cut into small pieces
Oil: 4 tablespoons
Onions: 2 large, chopped
Garlic: 8-10 cloves
Ginger: 1 inch, chopped
Tomatoes: 2 medium, chopped
Cinnamon: 1 inch stick
Green cardamoms: 4
Cumin seeds: 1 teaspoon
Coriander seeds: 1 teaspoon
Black peppercorns: 6-8
Poppy seeds: 2 teaspoons
Cloves: 3-4
Lime juice: 2 tablespoons
Mustard oil: 1 tablespoon
Salt: to taste
Turmeric powder: 1 teaspoon
Chilli powder: 1 teaspoon
Black pepper powder: 1 teaspoon
Fresh Coriander leaves: a handful

Preparation

Marinate the mutton pieces with lime juice, turmeric powder, mustard oil and salt and set aside for thirty minutes.

Dry roast poppy seeds, cinnamon, coriander seeds, cumin seeds, black peppercorns, green cardamoms and cloves and grind into a powder.

Method

In a pressure cooker add two cups of water and the mutton pieces and cook over medium heat till two whistles are given out. Heat oil in a pan and add onions. When the onions turn golden brown add ginger, garlic, red chilli powder and black pepper powder. Sauté for a minute and add toss in the chopped tomatoes. When the tomatoes turn tender add the cooked mutton with the cooking liquor. Reduce heat and cook over medium heat till moisture evaporates. Add the ground spices and sauté over high heat for about two minutes stirring continuously. Adjust salt and turn off heat. Garnish with coriander leaves and serve hot with rice or roti.

SIMPLE STEW

2010-08-17T12:42:00.000-07:00

(Serves 2-3)

I have used boneless chicken for this recipe but you can practically use any thing you like. You can even use any leftover meat. Skip the meat if you are a vegetarian. You don’t necessarily have to use carrots and potatoes; use eggplant, celery, beet, radish, bell pepper, mushrooms or even okras, whatever you have. This is an ingenious way of recycling whatever may have been sitting in your fridge for days. Does not matter what you put in this stew, it is going to taste heavenly any way. The flour helps thicken the soup and gives it a nice texture and the milk lightens up the color so it looks really pretty. Use cream for a richer texture. But you can skip the flour and milk if you like. If you want the stew healthier use olive oil or canola oil instead of butter. Don’t have chicken stock? No problem! Use water. Cooking this dish does not demand a lot of attention so this can be a homework friendly recipe. You can simply mix all the ingredients together, put it over low flame and totally forget about it, or at least until the fire alarm goes off :)

Ingredients

Boneless chicken: 250 grams cut into small pieces
Butter: 2 tablespoons
Bay leaves: 1
Onions: 1 medium, chopped
Garlic: 4 cloves, chopped
Carrots: 1 cup, diced
Green beans: 1 cup, cut into small pieces
Potatoes: 1 large, diced
Chicken stock: 2 cups
Black pepper powder: 1 teaspoon
Salt: to taste
Flour: 2 tablespoons
Milk: ½ cup

Method

Heat butter in a pan and add bay leaf. Add onions and garlic and sauté till translucent. After about thirty seconds add carrots and potatoes and sauté for about five minutes. Toss in the green beans and chicken and cook over medium heat for two to three minutes. Add chicken stock or water and bring the pot to a boil. Season with salt and pepper and cook covered till the vegetables are done. Reduce heat and add flour stirring continuously to avoid the formation of lumps. Now add milk and stir. Let it simmer for two to three minutes before turning off heat. Serve hot with garlic bread.

ALU CHOP/POTATO CHOP

2010-08-15T14:57:00.000-07:00

Happy Independence Day to all Indians and Pakistanis. This is my first Independence Day outside India and I am feeling extremely nostalgic. Sadhin Sangha (a club in my neighbourhood) must be blasting away patriotic songs. The locality must be exuberant with tri-colours flying everywhere. The sky must be covered with kites. I can almost smell the Rajanigandha (Tuberose) adorning the pictures of Netaji and Gandhiji everywhere. The local clubs must have been raising funds for a month now to help the not-so-privileged-ones. Harish Park (another local club) must be giving away free books to disadvantaged children. The Colleges must be organizing blood donation camps. The small tele bhaja (deep fried) shop around the corner of Turf Road must be giving away free alu chops (potato chops). Everybody must be trying to help, to make a difference, does it matter if only for a day? And here I am doing nothing but celebrating Independence Day making alu chops for friends. Recipe follows...

(Makes 20-25 chops)

Ingredients

Potatoes: 3 medium, boiled
Cumin seeds: 2 teaspoons
Coriander seeds: 1 teaspoon
Whole dry red chillies: 6
Chilli powder: 1 teaspoon
Black salt: 2 teaspoons
Salt: to taste
Green chillies: 2 chopped
Ginger paste: 1teaspoon
Gram flour: 1 cup
Carom seeds (Ajwain): 1/2 teaspoon
Oil: 1 tablespoon, plus extra for deep frying.
Baking powder: ½ teaspoon

Preparation

Dry roast cumin seeds, coriander seeds and dry red chillies and grind into a powder.

Add ¾ cup of water to the gram flour to make a smooth batter. Season with salt and add baking powder, carom seeds and half teaspoon chilli powder. You can add a pinch of turmeric powder to the batter if you like. Mix very well and set aside for fifteen minutes.

Mash the boiled potatoes.

Method

Heat oil in a pan and add potatoes, the ground spices, ginger, green chillies and chilli powder. Cook till the potatoes form a lump and no longer stick to the bottom of the pan. Season with black salt and extra salt if needed. Turn off heat. Let cool and then divide into twenty to twenty five balls. Flatten with your palms; dip in the batter and deep fry till golden brown. Sprinkle some black salt and serve immediately.

GREEN CURRY EGG

2010-08-14T12:08:00.000-07:00

(Serves 2-3)

This is a very simple recipe, very easy to put together but an absolute hit. This is another way of enriching the insipid quick fix egg curry. The cooking time is under fifteen minutes so this is a must try. If you don’t have coconut milk you can use two tablespoons of scraped coconut, mixed with four tablespoons of cream instead. Do not forget to leave your comments when you try this recipe. Happy cooking!

Ingredients

Egg: 4, boiled
Oil: 2 tablespoons
Onions: 1 small finely chopped
Garlic: 3-4 cloves
Coriander leaves: 1 cup
Green chillies: 1
Cumin powder: 1 teaspoon
Tomato ketchup: 2 tablespoons
Red chilli powder: 1 teaspoon
Coconut milk: ½ cup
Salt: to taste

Preparation

Grind coriander leaves, green chilli and garlic into a smooth paste.

Boil eggs, peel and cut them into halves.

Method

Heat oil in a pan and add the chopped onions. Sauté till translucent and add cumin powder and red chilli powder. After about one minute add the ketchup and the coriander leaves paste. Sauté over high heat for two minutes and add half a cup of water. Reduce heat and simmer till oil separates. Adjust salt and pour in coconut milk. Give it a stir and turn off heat. Pour the sauce over the eggs and garnish with coriander leaves. Serve hot with steamed rice.

MACHER PATURI/WRAPPED BENGALI STYLE FISH

2010-08-12T12:10:00.001-07:00

(Serves 3-4)

Ideally paturis are wrapped in banana leaves and steamed. But for the want of banana leaves in my part of the town I settled for cabbage leaves. The advantage of using cabbage leaves for this recipe is that you can eat the fish with the wraps. Unwrapping and discarding each banana leaf before eating a paturi is quite an annoying task to me, considering how many of them I can devour in one go. But, there is no contesting the fact that they taste heavenly when wrapped in banana leaves.

Ingredients

Fish fillets: 500 grams cut into 6-8 pieces
Mustard oil: 3 tablespoons
Mustard paste: 3 tablespoons
Poppy seed paste: 1 tablespoon
Yogurt: 2 tablespoons
Turmeric powder: ½ teaspoon
Red chilli powder: 1 teaspoon
Green chilles: 3-4 chopped
Banana or cabbage leaves: enough to individually wrap all the pieces
Salt: to taste

Preparation

Preheat oven to 350 degrees F.

Grease a pan with cooking spray.

If you are using banana leaves cut out the hard stem like portions. You can further cut each leaf into several pieces depending on the size of the fish pieces. Ideally the wraps should be three times the size of the fish, otherwise the marinade will escape. If you are using cabbage leaves remove the core of the cabbage with a sharp knife and immerse the cabbage in a pot of salted boiling water. Let it sit for a few minutes. Remove and refresh with cold water. Now very carefully peel off the leaves one by one. You want to use the soft leaves for wrapping because they are more pliable. Cut out the hard portions from the leaves to prevent the leaves from breaking when folded.

Method

Mix all the ingredients in a glass bowl and set aside for fifteen minutes. Individually wrap each piece of fish with a leaf. Secure the edges with threads if needed. Arrange the wraps on the baking tray and bake for eight to ten minutes or till the fish is done. To avoid scorching drizzle some oil on the wraps before baking. Serve with steamed rice.

Now you can send this dish as gift to Kolkata by using Best Gifts to Kolkata. Visit this website to find out more about their products.

BAKED SALMON WITH WHITE WINE SAUCE

2010-08-12T12:10:00.000-07:00

(Serves 4-5)

Ingredients

Salmon fillet: 500 grams, cut into 5 slices
Lemon: 1, sliced
White wine: 1 cup
Olive oil: ½ cup
Black pepper powder: to taste
Salt: to taste
Butter: 1 stick
Heavy whipping cream: ½ cup
Tomato sauce: ½ cup
Fresh parsley: a handful
Dried thyme: ½ teaspoon
Dried basil: ½ teaspoon

Preparation

Preheat oven to 350 degrees F.

Grease a baking tray.

Season the fish with salt and pepper and set aside for fifteen minutes.

Method

Place the fish on the baking tray and pour olive oil and half a cup of white wine over the fillets. Arrange the lemon slices and parsley to cover the fish fillets. Bake the fish in the preheated oven till done, about eight to ten minutes. Be careful not to overcook the salmon. While the fish is baking take a pan and heat the remaining white wine in it. Combine cream and tomato sauce and stir continuously. Add dried thyme and basil and season with salt and pepper. Turn off heat and add the butter. Keep stirring till the butter melts. When the fish is done transfer to a serving platter and pour the sauce over the fillets. Serve hot with garlic bread.

MUTTON BIRIYANI

2010-08-12T12:09:00.003-07:00

(Serves 4-5)

Ingredients

Mutton: 800 grams on bones
Meat tenderizer: 1 teaspoon
Basmati rice: 2 cups
Yogurt: 1 cup
Fried onions: 1 cup
Green chillies: 2 chopped
Garlic paste: 1 tablespoon
Ginger paste: 1 tablespoon
Green cardamom: 4
Black cardamom: 1
Nutmeg powder: ½ teaspoon
Mace: a few blades
Cloves: 1
Cinnamon stick: 1 inch
Black pepper corns: 8-10
Black cumin seeds: ½ teaspoon
Bay leaves: 1
Coriander leaves: a handful
Mint leaves: a handful
Oil: 2 tablespoon
Coriander powder: 1 tablespoon
Cumin powder: 1 tablespoon
Turmeric: ½ teaspoon
Red chilli powder: ½ teaspoon
Salt: to taste
Kesar (saffron): a few strands
Rose water: 1 tablespoon
Kewra water: 1 tablespoon

Method

Soak the rice in four cups of water for thirty minutes.

Bring a pot of water to a boil and season with salt. Add the soaked rice, half the black cumin seeds and a dash of oil and cook till the rice is half done. Remove from heat, drain the rice and let it cool under a fan.

Soak the kesar in two tablespoons of water.

Wash the mutton pieces thoroughly and dab with a piece of cloth to absorb excess moisture. Sprinkle the meat tenderizer and mix well. Let it marinate for thirty minutes.

For the second marinade take yogurt in a glass bowl and add coriander leaves, mint leaves, half the fried onions, cumin powder, coriander powder, turmeric powder, red chilli powder, oil, chopped green chillies and all the whole spices. Season with salt.

When the meat has marinated in the tenderizer for thirty minutes drop the pieces into the second marinade and refrigerate for two hours.

Method

In a deep, thick bottomed pan add the mutton with the marinade and smooth out the surface. Cover with the boiled rice and sprinkle some fried onions on top. You may add some coriander leaves and mint leaves if you like. Sprinkle the Saffron water and a tablespoon each of rose water and kewra water on the top. Seal the pot and cook over high heat for four to five minutes. Reduce heat and cook over medium-low heat for forty to forty five minutes. When done carefully stir so that the meat and the rice are properly incorporated. Serve hot.

By the way, you can now send awesome biriyani to Kolkata from a biriyani shop of your choice (shiraz, Aaminia, Arselan or Zee Shan). Just visit http://bestgiftstokolkata.com/ and start sending gifts to kolkata today.

Mutton Biriyani

BHAPA ILISH/STEAMED HILSA

2010-08-12T12:09:00.002-07:00

(Serves 4-6)

As Suman has rightly pointed out, I have used onion seeds in this recipe but have not listed it in the ingredients. Well, sorry about that. You can add onion seeds to the mix but traditionally it is not used in this particular recipe. Onion seed is basically considered a tempering agent. What I usually do is that I heat the mustard oil in a pan and temper it with onion seeds, cool it down and then add it to the mix (this is what my grandma used to do). But this is an unnecessary step and you can very well avoid it. But thanks Suman, I am happy to see that my readers are taking this seriously. Happy cooking!

Ingredients

Hilsa cut into thick1 inch slices: 6 slices
Mustard oil: ¼ cup
Mustard paste or powder: 3 tablespoons
Green chillies: 4 slit
Turmeric powder: ¼ teaspoon
Salt: to taste

Preparation

Mix all the ingredients in a pan and let it sit for fifteen minutes.

Method

Take a pressure cooker, fill one third of it with water and place a ring in it. Bring the water to a boil. Put the pan on the ring, cover with the pressure cooker lid without the whistle and steam for ten minutes or till the fish is cooked. Serve hot with steamed rice.

Now you can send this dish as gift to Kolkata best Gifts to Kolkata. Visit this website to find out more about their products.

Visit http://bestgiftstokolkata.com/ today for exciting gift ideas.