Bangda Curry


Ingredients :

2 Bangda Fish cleaned
1 big onion chopped
2 tomatoes chopped
1 green chilli chopped
½ cup grated coconut
2 tsp turmeric powder
2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin seeds
1 tsp mustard paste
3 tbsp oil
Salt to taste
1 tsp ginger garlic paste
2 whole black pepper corn
1 bay leaf
2 cloves
1 tsp tamarind pulp


Method to cook:

Clean fish and marinate with salt, 1 tsp turmeric powder and 1 tsp red chilli powder.
Heat 1 tbsp oil in a pan and fry the fish on both sides till it is well cooked
Heat remaining 2 tbsp oil in kadai. Add whole garam masala. Add mustard paste, cumin seeds. Add chopped onion , ginger garlic paste and chopped tomatoes.
Once cooked, add grated coconut and tamarind paste.
Add the powdered spices. Add ½ cup and bring to boil.
Add the fish pieces cooked , salt and boil the gravy for 4-5 minutes.
Switch off the flame. Serve hot with rice.

Tamarind Rice


Ingredients :
1.5 cup rice
Extract of 1 lemon size tamarind
2 dry red chilies
1 tbsp peanut
1 tsp channa daal
1 tsp urad daal
1 tsp cumin seeds
1 tsp mustard seeds
5-6 curry leaves
Pinch of hing
Salt to taste
2 tsp oil

Method to cook :
Boil enough water in a wok.
Add rice to it when water starts boiling. Boil on low flame till rice is almost cooked.
Switch off the flame and drain the excess water.
Mix salt with tamarind juice and mix the same to rice.
Heat oil for tempering. Add hing, mustard and cumin seeds. Add channa daal , urad daal and peanut. Cook till oil peanut turns brown. Add dry red chilies and curry leaves and pour the tadka to the rice and mix well.
Heat the vessel on low flame for 2-3 minutes till tamarind is well absorbed by the rice.
Serve with papad, pickle and curd.

Soya Chunk Manchurian



I always saw this recipe on the packet of Nutrella. I again saw this recipe in one of the blogs Faiz Ali Khan's blog.. And I had some soya chunks left at home..A sudden guest arrived on Sunday and I had nothing left at home except one capsicum in the fridge. Hence, I thought this is the best time to utilise the soy chunks left at home.. I did variation to it to increase the size of Manchurian balls.

Ingredients :
2 cups soy chunks
1 small capsicum cut into small size
1 onion cut into small size
1 green chili slit
2 tbsp cornflour
1 tbsp ginger garlic paste
1 tsp chili garlic paste
1 tbsp tomato sauce
1 tsp soy sauce
salt to taste
1 beaten egg as binder(optional)

Method to cook :
Heat water in a pan and drop in the balls. Cook till soy chunks are soft.
Remove hot boiling water and run through cold water.
Mash the soya chunks well with hand. Add salt, chili garlic sauce, cornflour and ginger garlic paste.
Heat oil in a kadai. Once oil is hot, take lemon size ball of soy chunk mix made above and slide into hot oil.
You can also try shallow frying.
Once, they are done, take out on a tissue paper to soak excess water.
Heat 1 tsp oil in another pan and cook onion till pink. Add capsicum at this stage and cook till capsicum is tender. Add slit green chili,
tomato kechtup and fried soy balls.
Add a little salt for seasoning . Add soy sauce and toss gently.
Serve hot.

Chocolate Bread Pudding


Ingredients :

1 cup water
2 bread slices
1/4 cup sugar
1 drop vanila essence
1 egg
1 tsp dark coco powder
A pinch of salt
1 tsp sugar for caramelising

Method to cook:
Take an aluminium vessel and add 1 tsp sugar to it. Gently heat it on gas stove so that it starts caramelising.
Once, it turns brown , spread it evenly in the vessel.
MIx the rest of the ingredients well in pressure cooker.
Pour this mixture in the vessel.
Cover it with cellophane or aluminium foil.
Heat 1 full glass of water in pressure cooker and put the pudding container inside.
Cover with lid . Dont put the whistle on.
Cook the pudding on very low flame for 35-40 minutes.
Allow the pudding to chill down.
Cut into slices and serve as dessert.

Paneer Pasanda



Ingredients :
For the Paneer:
250 gms Paneer
2 boiled potatoes
5 cashew nuts chopped
7-8 rasins chopped
2 green chilies chopped
1 tbsp coriander leaves chopped
Salt to taste
1 tsp garam masala.
Cut the paneer into triangular shape of ½ cm thick.
Mix Rest of the ingredients together to fine filling.
Stuff the filling in between two paneer pieces as shown in the picture.
Make a batter of 2 tbsp maida , 1 tbsp cornflour and a little salt to taste.
Dip each paneer sandwich in the batter and shallow or deep fry each piece for 2 minutes.
Take out the fried pieces in a tissue roll to soak excess oil.




For the gravy :
1 big onion chopped
1 big tomato chopped
1 tbsp kasuri methi
½ cup curd
5-6 cahsew nut
1 tsp turmeric powder
1 tsp sugar
Salt to taste
1 tsp garam masala powder
1 tsp coriander powder
1 tsp red chili powder
1 tsp cumin seeds
2 tsp ginger garlic paste
2 tbsp oil
Heat oil in a pan. Add cumin seeds, chopped onion, ginger garlic paste and cook for some time. Add chopped tomatoes and cook till you see oil. Add curd and cashew and fry for 2-3 minutes.
Take the mixture in a blender and grind to a fine paste.
Add the paste back to the kadai . Add turmeric powder, coriander powder, garam masala powder, red chili powder,kasuri methi, a little water and bring to boil.
Add the paneer pieces made above and serve with Hot Steamed Rice or Naan.

Aloo Sowa ki Sabji




Ingredients :
1 bunch sowa chopped
1 tbsp urad daal
4-5 potatoes boiled, peeled and cubes
1 tsp cumin seeds
1 tsp mustard seeds
2 dry red chilies
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
2 tsp oil
Salt to taste

Method to cook:
Heat oil in pan. Add mustard seeds, cumins seeds, dry red chilies,urad daal and cook till urad daal turns brown.
Add chopped sowa, boiled potates, turmeric powder, red chili powder and coriander powder and salt to taste.
Cover and cook till sowa turns tender.
Serve with Roti

Chicken Spring Roll


Ingredients:
2 -3 tbsp shredded chicken
2 carrot shredded
½ small cabbage shredded
2-3 tbsp chopped spring onion
1 capsicum cut into long pieces
5-6 green beans cut into small pieces
Spring Roll sheets
Beaten Egg Yolk
1 tbsp chili garlic sauce
1 tsp soya sauce
1 tsp red chili powder
Oil fo Frying

Method to cook:
Heat enough water in a wok. Add salt to it. When water starts boiling, add all the chopped vegetables and chicken. Cover with lid and cook for 10 minutes. Once, all vegetables and chicken become soft and cooked for about 90%, take it out on a chopping board and chop into small pieces with a knife .
Take a muslin cloth and fold all the vegetables into it. Squeeze out excess water like you squeeze out water from paneer.
Add soya sauce, chili garlic sauce, red chili powder and mix well.

Take a spring roll sheet which is thawed well. Dip in Luke warm water if required (i.e. if you see the sheet becoming hard).
Place it infront of you on a flat tray, put some filling prepared above. Roll the sheet as shown in the picture. Apply some beaten egg yolk so that the end sticks together and the sheets don’t break open while frying.

Heat some oil in a Frying pan. Shallow the spring rolls. You can fry 7-8 rolls at a time. Take it out on tissue roll to absorb excess oil. Serve with Chili garlic sauce or any dipping of your choice.

Aloo-Mooli Ki Sabji

I usually play small tricks with my hubby when it comes to his lunch box. He doesn't like 90% of the vegetables. Hence, making him eat some of them is quite a challenge . I usually try cook veg and non veg together...I made this yesterday and put this in my husband's lunch box. Since, he eats only methi bhaji, I decided not to tell him anything about what I packed for lunch. The bhaji looked very similar to methi bhaji..It didn't smell the same though and neither the method of preparation was same. When , he opened the tiffin, he thought its methi bhaji and could not even imagine in wildest dreams that it was mooli and not methi.

After he returned from office, we were discussing casually when he said that they shared lunch box and that he offered methi bhaji to evrybody and few of his female colleagues liked it very much. It was then I could not control anymore and blurted out that it was not methi..He was very angry on me for making him eat Mooli . I had a big laugh though.. Even his colleagues could not make out !!!
Ingredients :

2 tsp mustard oil
2 Mooli (Raddish) cut into very small pieces
1 big potato cut into small pieces too
Leaves of 2 raddhish chopped finely
1 big onion chopped
1/2 tomato chopped
1/4 th ginger crushed coarsely
2-3 garlic crushed coarsely
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
pinch of hing


Method to Cook :

Heat mustard oil till it reaches smoking point. Lower the flame and add cumin seeds.
Add hing and turmeric powder.
Add onion, tomato, ginger and garlic. Cook till onion turns brown.
Add mooli, potato and green leaves.
Add all powdered spices .Cover and cook till mooli and potato turn soft.
Add salt and a splash of water if mooli turns dry.
Cover and cook for 2-3 minutes more.Serve with Roti


Plantain Kofta Curry



Ingredients for the koftas:

2 raw plantains
3 big potatoes
1tbsp grated coconut
2-3 green chilies chopped
Salt to taste
1 tsp dry mango powder
1 tsp garam masala powder
1 tsp coriander chopped
4 tsp besan

Boil plantains and pototo in pressure cooker. Cook on high till you hear one whistle. Reduce the flame and cook for 5 minutes more. Switch off the flame and let the pressure come down.

Open the lid, allow plantains and potatoes to cool down. Mash potato and plantain together with other ingredients.
Make koftas with your choice of shape and size. You can either shallow fry the koftas or tawa fry or even bake the koftas. They remain firm and dont break down when cooked in gravy

For the Gravy :

1 big onion
1 tsp ginger garlic paste
2 big tomatoes
1 green chili
1 tsp garam masala powder
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 tsp cumin seeds
1 tbsp oil

Grind onion, ginger garlic and tomatoes to fine paste. Heat oil in a pan. Add cumin seeds, onion paste and cook till raw smell goes away. Add all powdered spices except garam masala and cook for 5 minutes more. Add 2 cups of water and bring to boil. Boil the gravy for atleast 7-8 minutes.Add koftas, salt to taste , garam masala and cook for another 2-3 minutes. Switch off the flame and serve hot with rice/roti

Drums of Heaven

Chinese is always my favourite. I had some guests coming at the weekend. They wanted to come in the evening rather than for dinner. Whatever time it was, I had decided to serve them Chinese. The menu had some nice crispy vegetable spring rolls, Chicken Wrap (already posted), Cold Strawberry milkshake(nothing special. Shake Vanila ice-creme with Fresh Straw-Berries) and crispy tangy drums of heaven. Overall, it was a nice and satisfactory supper. I will soon post the recipe of spring roll as well. For now, I am posting the recipe of drums of heaven . We always go to Mainland China for having drums of heaven. But after having this, My hubby said, we will never go there again..!!! :)
Preparing the Chicken Drums :
Get the chicken wings from shop as it. It will have two joints. Cut the joints with a butcher knife (a normal sharp knife will also do as bone is softer ). The wing will be divided into three parts. You can throw way the last smaller part.
Take the 1st part and make a cut in the skin or meat towards the end (i.e. towards the joint end where you had divided it earlier). Hold the bone with your fingers and slightly push the meat towards the head.

Turn the bone vertically down as shown in picture and push all the meat towards the tip. Your chicken drums are ready. It will look like a small leg.
Repeat the process for the second part as well. However, here you will see two bones, one thick and one very thin. You need to remove the thinner one by twisting and pulling it away from the head.
Hence, we get two drums of heaven from one chicken wing.


Ingredients for drums of heaven:12-14 chicken wings
For Batter:2 eggs
2 tsp cornflour
1 tsp soy sauce
2 tsp ginger garlic paste
1 tsp chili garlic sauce
1 tsp tomato sauce
Salt to taste
Bread crumbs
Oil for deep frying
For Flavouring ( You can use other flavouring as well):
1 tbsp honey
Juice of 1 lime
1 tsp soya sauce
1 tsp tomato ketchup
1 tsp worcestershire sauce
2 green chilies slit
1 tsp ginger garlic paste
Salt to taste

Method to cook :Mix all ingredients for the batter and marinate chicken pieces in batter for atleast 1 hour.
Heat oil for deep frying.
Take one marinated chicken wing, coat with bread crumb and slide into hot oil. Repeat for remaining pieces. Fry atleast 4-5 drumstick at a time. However, do not over-crowd the frying pan.
Once, all the pieces are fried, remove from oil and keep aside. Heat 1 tsp oil in another pan. Add ginger garlic paste and green chilies. Cook till raw smell goes away. Add the fried chicken pieces. Cook for 1 min.
Mix all ingredients for flvaouring and pour it over the chicken pieces. Cook for some time on medium flame till all pieces are well coated and sauces are well absorbed.
Spring spring onion for garnishing and serve hot.