Well, Nupur you absolutely must try this recipe. It is simple to cook, amazingly hot, the house smells when it cooks but the taste is absolutely divine especially for those who have a zest for north-eastern cuisine. Special thanks to Joy's friends in Nagaland for their inputs.
Its also a healthy recipe as there is minimal use of oil. In the original recipe, the fish is boiled along with the veggies so there is no use of oil, but in my customized version I fry the fish as I am so not used to boiled fish. I also grind fresh ginger and garlic and store the paste in the fridge.
Ingredients:
Fish - 6-8 pcs (any variety)
Turmeric powder - 1 tsp
Water- 3 cups
Ginger garlic paste - 3 heaped tbsp
Chilli powder - 2 tsp
Tomatoes - 2
Peas - 1 cup
Potatoes - 3 pcs chopped to small squares
Salt - to taste
Coriander
-Rub the fish with turmeric and chilli powder and fry on both sides till it turns reddish
-Boil 3 cups of water in a separate kadai
-Add the ginger garlic paste and chilli powder and mix till it boils
-Add the potatoes, peas and tomatoes and boil till the vegetables are cooked (around 8-10 minutes)
-Add salt to taste and mix
-Add the fish pieces and boil for another 5 minutes
-Garnish with chopped coriander
Monday, December 22, 2008
Sunday, December 21, 2008
Phulkopir Torkari
Today I am going to post something for my vegan friends. This is especially for you Meenu, cauliflower curry bong style! I have never tasted this curry as I am allergic to cauliflower, but Joy simply loves it. Well, not that he has a choice. :)
Anyways, next time, I will try and find a healthier recipe for you and Ash since I know you both are trying to reduce fried food.
I generally cut the cauliflower into large sized florets and slit the potatoes lengthwise into 4 pieces. I make garam masala at home by grinding cinnamon, cloves, elaichi in a grinder. If you are pressed for time, you can always use the packet variety that is readily available across most grocery stores.
Ingredients:
Cauliflower - small size
Potatoes - 2
Green chilli - 2
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Cumin powder - - 1 tsp
Bay leaf - 1
Ginger garlic paste - 1 tbsp
Garam masala powder - 1 tsp
Oil - 2 tbsp
Salt - to taste
Water - 3 cups
Coriander - a handful
-Heat oil in a pan and add cauliflower. Fry till it turns reddish and remove from heat.
-Fry potatoes till reddish and remove from heat.
-Add cumin seeds, green chilli and bay leaf in the same pan. Sauté till it splutters.
-Add the fried potatoes and cauliflower.
-Add ginger garlic paste, turmeric powder and chilli powder.
-Add cumin powder, salt and 3 cups of water. Cover and cook till vegetables are done.
-Add garam masala powder and mix.
-Garnish with coriander.
Anyways, next time, I will try and find a healthier recipe for you and Ash since I know you both are trying to reduce fried food.
I generally cut the cauliflower into large sized florets and slit the potatoes lengthwise into 4 pieces. I make garam masala at home by grinding cinnamon, cloves, elaichi in a grinder. If you are pressed for time, you can always use the packet variety that is readily available across most grocery stores.
Ingredients:
Cauliflower - small size
Potatoes - 2
Green chilli - 2
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Cumin powder - - 1 tsp
Bay leaf - 1
Ginger garlic paste - 1 tbsp
Garam masala powder - 1 tsp
Oil - 2 tbsp
Salt - to taste
Water - 3 cups
Coriander - a handful
-Heat oil in a pan and add cauliflower. Fry till it turns reddish and remove from heat.
-Fry potatoes till reddish and remove from heat.
-Add cumin seeds, green chilli and bay leaf in the same pan. Sauté till it splutters.
-Add the fried potatoes and cauliflower.
-Add ginger garlic paste, turmeric powder and chilli powder.
-Add cumin powder, salt and 3 cups of water. Cover and cook till vegetables are done.
-Add garam masala powder and mix.
-Garnish with coriander.
Thursday, December 18, 2008
Shorshe Maachh
Since life is all about shortcuts, I usually grind mustard seeds and poppy seeds in a grinder and store in an airtight container for as long as it lasts. When I need to use it for cooking, I just remove the required quantity of the mustard/poppy seed mix and blend it in a blender with some water and green chillies to make a smooth paste. Adding chillies help cut the bitterness of the mustard seeds.
Ingredients:
Fish - 8 Pieces (you can use any variety. I use Rohu, Bhetki and have even tried making it with Pomfret)
Mustard Seeds - 3 tbsp
Poppy seeds (Posto) - 1 tbsp
Green Chillies - 3-4
Kalonji - 1/2 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Mustard Oil - 4 tbsp
Yoghurt - 1 tbsp
Salt - to taste
Water - 1/2 cup
-Rub the fish with salt and turmeric
-Heat oil in a kadai, fry the fish pieces and remove from heat
-Add kalonji and green chillies, in the same pan,
-Next, add the mustard paste, turmeric powder, red chilli powder and fry for sometime
-Add yoghurt and salt and mix thoroughly
-Add the fried fish pieces and mix till it is coated. Do not stir much as fish pieces tend to break
-Add half a cup of water and simmer on low heat for 8-10 min
Monday, December 15, 2008
Simple Chicken Curry
This recipe is for you, Nupur! A simple recipe that I use almost everyday. I use this same recipe for chicken and mutton.
Ingredients
Chicken/Mutton - 8-10 medium pieces
Onions - 3
Garlic - 4-5 cloves
Bay leaves - 2
Cinnamon - 1
Cloves - 3-4
Cardamom - 2-3 pods
Tomato - 1
Turmeric - 1 tsp
Salt - to taste
Chilli powder - 1 tsp
Oil - 3 tbsp
Coriander
-Marinate the chicken in salt, turmeric, chilli powder and 1 tbsp of oil, for an hour.
-Heat oil in a kadai.
-Add the bayleaves, cloves, cinnamon and cardamom.
-Add the sliced onions and garlic and fry for sometime.
-Add the marinated chicken and fry on high heat for 2 mins.
-Reduce the heat, cover the vessel and cook for 5-6 mins.
-Add the chopped tomato, cover again and cook till done.
-Garnish with fresh coriander.
Happy cooking!!!
Saturday, December 13, 2008
Dimer Jhol
Dimer Jhol literally means egg curry. The bong way is to boil the eggs, remove the shell, smear the eggs with turmeric and chilli powder, and fry the eggs in oil till the skin of the egg is red and leathery. Now that is a perfect start to preparing dimer jhol.
Do note that there are various ways to prepare dimer jhol. However, basic ingredients remain more or less the same though cooking techniques may differ from person to person.
This recipe is dedicated to Ash who is miles away in another continent but always in our gourmet thoughts. Here's a toast to you for Dimer Jhol and a nice Irish drink. :)
Ingredients:
Eggs - 2-4 (depending on how many you folks plan to eat)
Potatoes - the more the merrier (for 2 people, you can take 3 medium potatoes)
Cumin Seeds - a pinch
Onions - 2
Garlic - 4-5 cloves (I generally use a lot of garlic)
Ginger paste - 1 tsp
Green Chillies - 2-3
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Chilli powder -1/2 tsp
Garam masala - 1 tsp
Salt - to taste
Oil - 3-4 tbsp
Water - 1-2 cups
-Boil, peel, smear with turmeric and chilli powder and fry the eggs as instructed above and then remove from the pan.
-In the same pan, fry the potato cubes till they are golden brown and then remove from the pan
-Add some more oil and when the oil is hot, add cumin seeds.
-Once it splutters, add green chillies and garlic cloves
-Next, add the onions and saute till it turns pinkish.
-Add the garlic paste and stir some more
-Add the cumin powder, chilli powder and stir for a while
-Next add the fried potatoes, salt and some turmeric and mix till the masala coats the potatoes.
-Add some water and boil for around 8-10 minutes.
-Add the garam masala and mix for 1-2 minutes.
-Last but not the least, add the eggs that were fried in the beginning.
Voila! Your dimer jhol is ready...
Do note that there are various ways to prepare dimer jhol. However, basic ingredients remain more or less the same though cooking techniques may differ from person to person.
This recipe is dedicated to Ash who is miles away in another continent but always in our gourmet thoughts. Here's a toast to you for Dimer Jhol and a nice Irish drink. :)
Ingredients:
Eggs - 2-4 (depending on how many you folks plan to eat)
Potatoes - the more the merrier (for 2 people, you can take 3 medium potatoes)
Cumin Seeds - a pinch
Onions - 2
Garlic - 4-5 cloves (I generally use a lot of garlic)
Ginger paste - 1 tsp
Green Chillies - 2-3
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Chilli powder -1/2 tsp
Garam masala - 1 tsp
Salt - to taste
Oil - 3-4 tbsp
Water - 1-2 cups
-Boil, peel, smear with turmeric and chilli powder and fry the eggs as instructed above and then remove from the pan.
-In the same pan, fry the potato cubes till they are golden brown and then remove from the pan
-Add some more oil and when the oil is hot, add cumin seeds.
-Once it splutters, add green chillies and garlic cloves
-Next, add the onions and saute till it turns pinkish.
-Add the garlic paste and stir some more
-Add the cumin powder, chilli powder and stir for a while
-Next add the fried potatoes, salt and some turmeric and mix till the masala coats the potatoes.
-Add some water and boil for around 8-10 minutes.
-Add the garam masala and mix for 1-2 minutes.
-Last but not the least, add the eggs that were fried in the beginning.
Voila! Your dimer jhol is ready...
Aloo Posto
Aloo Posto stands for potatoes cooked with poppy seeds. This dish is cooked in most bong homes and you should eat this dish only if you have a leisurely day ahead as they say popppy seeds tend to make you feel sleepy.
My colleague Brindle who is an only child was telling me how her Mom would lovingly prepare Aloo Posto during her exams and she would be so sleepy while writing her papers. Well, poor girl didn't understand it then. Anyways, Brindle's Mom makes some amazing food and I hope she will share some of the recipes.
This post is dedicated to Brindle in the hope that she finally shares some recipes with me and to Ragz who made my day by taking three servings of the Aloo Posto that I had prepared. Well to get back to the recipe, I generally boil the potatoes first and grind the poppy seeds in a dry grinder and store it in an airtight container for as long as it lasts.
Ingredients:
Potatoes - 3-4 medium (boiled and cut to small square pieces)
Poppy seeds - 2 tbsp (ground to a paste)
Chillies - 3-4
Kala Jeera - a pinch
Sugar - 1 tsp
Salt - to taste
Mustard Oil - according to your requirements (1-4 tbsp)
Water - 1/2 cup
-Boil the potatoes, cut and keep aside.
-Soak the dry ground posto in some water for 5-10 minutes and then grind along with 1 to 2 chillies to a smooth paste.
-Heat oil in a kadai.
-Add kala jeera, when the oil is hot. The kala jeera begins to splutter.
-Add 2 chillies that are cut in half.
-Add the potatoes and cook for 5-7 minutes. Stir from time to time.
-Add some sugar and salt to taste.
-Add the posto bata (poppy seed paste).
-Stir till the water dries up and the posto is smeared on the potatoes.
My colleague Brindle who is an only child was telling me how her Mom would lovingly prepare Aloo Posto during her exams and she would be so sleepy while writing her papers. Well, poor girl didn't understand it then. Anyways, Brindle's Mom makes some amazing food and I hope she will share some of the recipes.
This post is dedicated to Brindle in the hope that she finally shares some recipes with me and to Ragz who made my day by taking three servings of the Aloo Posto that I had prepared. Well to get back to the recipe, I generally boil the potatoes first and grind the poppy seeds in a dry grinder and store it in an airtight container for as long as it lasts.
Ingredients:
Potatoes - 3-4 medium (boiled and cut to small square pieces)
Poppy seeds - 2 tbsp (ground to a paste)
Chillies - 3-4
Kala Jeera - a pinch
Sugar - 1 tsp
Salt - to taste
Mustard Oil - according to your requirements (1-4 tbsp)
Water - 1/2 cup
-Boil the potatoes, cut and keep aside.
-Soak the dry ground posto in some water for 5-10 minutes and then grind along with 1 to 2 chillies to a smooth paste.
-Heat oil in a kadai.
-Add kala jeera, when the oil is hot. The kala jeera begins to splutter.
-Add 2 chillies that are cut in half.
-Add the potatoes and cook for 5-7 minutes. Stir from time to time.
-Add some sugar and salt to taste.
-Add the posto bata (poppy seed paste).
-Stir till the water dries up and the posto is smeared on the potatoes.
Pinkz turns Chef
I finally decided enough was enough and threw out the cook. I needed to get my life back on track rather than be at the mercy of her whims and fancies. After years of announcing to Joy that cooking is the last thing I will ever do, I realized that I have to take charge and not be dependent on anybody. From the time we decided to set up house, we have had a string of cooks who have come and gone.
Joy and I crave for bong food and none of them could rustle up anything close. My not cooking, also resulted in a lot of disasters when we threw parties. There were times when the cook didn't show up or even if she did, the meal would be ruined for some reason or other. Then we would land up ordering from various take-aways, which somehow never compensates for a good wholesome home cooked meal.
So that's how I took charge of the kitchen. A kitchen that was always a mystery to me till recently. I called up Mom, Aunts, cousins, frens, anyone and everyone who could give me a recipe and took my first baby steps in the kitchen. The first few weeks were crazy and I just couldn't get the recipes right. Then things seemed to improve bit by bit. The more I cooked, the more I learned, and the more I improved my culinary skills.
It has been a few months since I started my adventures in the kitchen and I have begun to enjoy every moment of it. Even though I am yet to master all the tips and tricks for cooking that perfect meal, I am content that I have successfully passed the beginners level and am able to rustle up quite a few dishes if anyone happens to stop by at the last moment for a meal.
Since there are many folks who ask me for recipes and many who still haven't shared their Mom's recipes, maybe now you can pass them on so that I can add it to my list of recipes. So here goes a few recipes that have been passed on, customized, or even invented as my culinary journey progresses.
Joy and I crave for bong food and none of them could rustle up anything close. My not cooking, also resulted in a lot of disasters when we threw parties. There were times when the cook didn't show up or even if she did, the meal would be ruined for some reason or other. Then we would land up ordering from various take-aways, which somehow never compensates for a good wholesome home cooked meal.
So that's how I took charge of the kitchen. A kitchen that was always a mystery to me till recently. I called up Mom, Aunts, cousins, frens, anyone and everyone who could give me a recipe and took my first baby steps in the kitchen. The first few weeks were crazy and I just couldn't get the recipes right. Then things seemed to improve bit by bit. The more I cooked, the more I learned, and the more I improved my culinary skills.
It has been a few months since I started my adventures in the kitchen and I have begun to enjoy every moment of it. Even though I am yet to master all the tips and tricks for cooking that perfect meal, I am content that I have successfully passed the beginners level and am able to rustle up quite a few dishes if anyone happens to stop by at the last moment for a meal.
Since there are many folks who ask me for recipes and many who still haven't shared their Mom's recipes, maybe now you can pass them on so that I can add it to my list of recipes. So here goes a few recipes that have been passed on, customized, or even invented as my culinary journey progresses.
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