Rui Macher Kalia / Rohu Fish Curry

Rui Macher Kalia / Rohu Fish Curry

Thanx a lot for the amazing response we have to this wonderful new initiative by my loved one. Do check this out too and follow, there will surely be great posts rolling here .. 

https://www.youtube.com/watch?v=xmtCkBgnsCo 

https://www.facebook.com/gunnmaymarwaha

I have often written as to how being in North isn’t the best place to lay hands on the best seafood, however considering the modern logistical wonders and also appreciating the fact that India has one of the largest coastlines of the world with the caches of Indian Ocean, the Arabian Sea and the Bay of Bengal we can hardly complain about the seafood shortage, in any weather condition i.e. India also has one of the largest coverage of rivers in its plains, so freshwater fish is also never elusive.

The winters however brings a flood of carps, catfish etc. in the river plains which sometimes become hard to distinguish if you are not a subject matter expert 🙂 !

Rohu fish or Rui maach is a very popular fish in Bengal state. I mention it’s bengali name since the dish I offer here is bengali too. It is a common carp that prepares many a sprawling spreads on tables. Rui Macher Kalia is one such dish that I first remember having over a lunch in a delhi restaurant and feeling it’s taste lingering throughout that day thereon. It uses your simple kitchen spices and leaves a bowlful of absolute pleasure. So, read on ! 

….need to know (food details)

  • Number of people served : 1 fish to delight 3.
  • Preparation time : 30 minutes + 15 minutes to prepare
  • Serving size : Half platefuls would be a great treat, serve it with steamed rice and some Kimchi Salad as I did.

….and we need (ingredients)

  • Rohu fish, cleaned, 250 grams approx. : Rohu has better quality meat and higher in Vitamin C than other carps. This is one of the most commonly eaten fish in our country.
  • Salt, 3/4th teaspoon : Use coarse salt for authentic essence .
  • Potatoes, 2 round cut : With virtually no sodium, no fats and no cholesterols and packed with potassium and Vitamin C  this fibre rich tuber veggie is undoubtedly one of the most famous ones across the globe.
  • Turmeric Powder, 1 and 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
  • Cumin seeds, 1/3 teaspoon : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
  • Garlic, 4 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Green Chilies, 2 slit : Fresh green chilies from my garden add to the fresh heat and mild bitter component while adding benefits of eyes and skin..
  • Ginger, 1 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Onion, chopped, 1/2 cup :  As in Red Onions for us Indians, strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
  • Parsley, 5 to 6 twigs : I grow moss green, long leafed, Italian varieties of parsley till late April. It is mildly bitter but an amazing garnish. It cures bad breath, diabetes and boosts our immunity. One can much the sweeter varieties fresh & raw from a harvest.
  • Bay Leaf, 1 : Also from my garden’s bay leaf plant. Bay leaf is great for joints and skin and are packed with Vitamin A & C and many other minerals like iron, potassium and manganese. They are pungent and bitter in taste. I grow bay leaves in my garden so I can tell you that the fresh ones and dried ones are quite different. Use the dried ones only please. Bay leaves can grow into small trees giving lifetime supply 🙂
  • Sugar, 1/2 teaspoon : Light coarse jaggery can also work.
  • Mustard Oil.

….time to cook ‘n roll (preparing instructions)

  • Wash the fish and pat dry. Now season it with salt and 1/2 teaspoon turmeric and keep aside for 15 minutes at least.
  • Use this time to get your potatoes etc. ready and laid for later use.
  • Grind the onion and ginger garlic paste.
  • Now heat the mustard oil in a non stick pan and allow vapors to come out. The moment it steams, put the gas on medium heat and place the fish pieces in the pan to stir fry mildly without breaking or sticking. Do so for 5 minutes and then take off heat and keep aside.
  • Now heat cumin over a separate pan. Heat till it crackles.
  • Add ginger to it and saute’ for 30 seconds.
  • To this add garlic and onions and saute’ further for 2-3 minutes till they turn golden brown.
  • To this, add tomatoes and stir cook for 4 minutes.
  • Add remaining turmeric, salt, sugar, red chili, green chilies and saute’ further for 2 minutes.
  • Add 1 glass water (about 200 ml.) and cook for 5 minutes.
  • Add the potatoes to it and cook further for 10 minutes or till your fish is well done.
  • Garnish with parsley chopped and serve steaming hot.

Storage : This one can be stored for a couple of days easily, but then you are making just 250 grams ??

Missing Something ? : You can use some cinnamon and black cardamom to enhance the flavors !!

Tangra Jhol / Tangra Fish Curry

Tangra Jhol / Tangra Fish Curry

Before we start with this one, let me introduce you all to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo  https://www.youtube.com/channel/UCn7n9nuI85fuaZZiblobDOA?  https://www.facebook.com/gunnmaymarwaha/

Now that the monsoons are here in North India, the fish have started to come in rivers. Tengra or Tangra is actually Mystus Tengara. It is a very popular small-sized catfish found in Bengal and other eastern states of India. Tangra jhol is a common man’s curry in Bengal which you cannot miss if you stay in Kolkata or any other part of Bengal for over 7 days. The recipe too includes simple kitchen spices and tamarind to fork in the umami quotient. As always, you can find something unconventional here which speaks of my kitchen’s endeavors to do avoid prototypes and repeats. Do read and enjoy this fabulous treat, party on !!

….need to know (food details)

  • Number of people served : 2 for the party. 1 fish each with curry to your satisfaction.
  • Preparation time : 20 minutes
  • Serving size : 1 fish each and no less would satisfy

….and we need (ingredients)

  • Tengra Fish, 2, would be around 350 grams, cleaned well : Despite every time, I would still suggest that the fish be thoroughly cleaned  since there might be mud traces which you should not consume. Tengra or Tangra is mild in taste and aroma like most river fish. So it blends in the spices planned quite well.
  • Tamarind Paste, 1 tablespoon : Tamarind manages body heat well and helps in weight loss and heart regulation. It boosts digestion and immunity. Tamarind brings tanginess in the dish.
  • Nigela seeds, 1/2 teaspoon : It’s called kalonji in Indian kitchens and is packed with antibacterials, antioxidants, anti inflammatory. It has a slight bitter, onion like flavor.
  • Cumin seeds, 1/2 teaspoon : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
  • Dry Mango Powder, Amchoor, 1/2 teaspoon : Amchoor is a sour, fruity spice which is a good antacid and antioxidant. I add it here since the kids would love anything with amchoor in it.
  • Table Salt, 1/2 teaspoon or to taste : Salt hydrates the dish and hence the body and table salt has a balance of sodium and potassium which in turn improves sleep and aids the nervous system.
  • Mustard Oil, 2 tablespoon : This extremely pungent oil is a great source of Omega 3 and Vitamin E hence great for your skin and hair. Besides in kitchen, mustard oil is the most popular oil across the globe for body and hair massages. 

….time to cook ‘n roll (preparing instructions)

  • Coat the fish in half the salt and tamarind and keep aside for 15 minutes.
  • Now heat a skillet with 2 tablespoon mustard oil. Fry the fish on high for 3 minutes and then lower the flame.
  • Now add 2 cups water to it and mix well. Cook on medium for 2 minutes more.
  • Sprinkle the amchoor powder and mix well. Now cook for 5 minutes more or till the curry thickens to your desired level. I wanted to eat it for a sunday morning so I thickened the gravy to a sauce.

Storage : Avoid please.

Missing Something ? : You may add chopped green chilies if you so desire !!

Mutton Curry Sunshine AC

Mutton Curry Sunshine

Mutton curry in Indian meals call for long and heavy lunches or dinners and an additional delight if on weekends. There are so many variations of mutton curry and each require a good amount of spice mixes. I must confess, despite my best tries, I have not been able make mutton with less than 5 spices despite my best research. The eat is just so hard and red that the flavors required need to match up strongly enough. Needless to say, it’s not just time-consuming, it’s amazingly rewarding too. 

Legacy of mutton curry hence is a nostalgic Sunday morning with hours of preparation for the lunch feast and sumptuous left overs for dinner. A wholesome family feast for sure. This I named sunshine not just because it came out so bright 🙂  but also because it reminds me of afternoon luncheons of my childhood. After seafood, my palate surrenders to mutton unquestionably. Read on and enjoy cooking the same for a great family treat for yourself too !!

….need to know (food details)

  • Number of people served : 4 famished gobbling souls 😀
  • Preparation time : 90 minutes
  • Serving size : Bowls full for each

….and we need (ingredients)

  • Mutton, cut pieces, 500 grams : Healthiest curry is prepared with mutton. It builds bones and is abundant in calcium.
  • Onions chopped, 1 + 2 : Strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
  • Coriander (chopped or powder), 2 tablespoon : Coriander provides the garnish to the dish and takes off any unwanted smell. Coriander is also a great digestive and also aids in the digestive and blood system of our body. The sweet coriander is one of the most popular garnish across fat cooked dishes. I pluck the whole plant from my garden since roots give the best flavor in the coriander plant.
  • Fennel seeds, 1 & 1/2 teaspoon : Fennel is amazingly sweet perfumed and tastes so much like licorice that it is a widely used breath freshener in India. Fennel has amazing benefits like maintaining bone & skin health and aiding digestion.
  • Ginger, 1 inch piece : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent
  • Garlic, 6 cloves : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Green chilies, 3 to 4 : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly.
  • Cinnamon, 1 inch stick : Again an amazing sweet taste and flavor enhancer, cinnamon is also an anti oxidant, anti inflammatory and sugar controlling ingredient which I often use in meats.
  • Heeng (asafoetida), 1 pinch : Heeng has a pungent garlicky fragrance and gets breathing and blood sugar in control. 
  • Ghee (saturated fats), 3 tablespoon : Unlike popular belief, ghee actually helps in weight loss. It is also a great soluble of most vegetables and strengthens bones doing so. We use ghee here for cooking for its great buttery essence.
  • Garam Masala, 1 teaspoon : The ever popular Indian concoction of spices helps in weight loss, pain fight, immunity boost etc. True to its name, it’s hot and powerful. Imagine being the blend of around 10 powerful spice essence.
  • Bay leaves, 2 : Bay leaf is great for joints and skin and are packed with Vitamin A & C and many other minerals like iron, potassium and manganese. They are pungent and bitter in taste. I grow bay leaves in my garden so I can tell you that the fresh ones and dried ones are quite different. Use the dried ones only please. Bay leaves can grow into small trees giving lifetime supply 🙂
  • Turmeric powder, 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
  • Yogurt (or hung curd) : 2 tablespoon : Digestion, skin, hair, everything benefits from curd. In sizzling summers, it keeps the internals in control. Curd is our basic curry component here.
  • Salt, to taste : You can try Himalayan pink salt. It is full of minerals and amazingly earthy.

….time to cook ‘n roll (preparing instructions)

  • Using a  mortar & pestle (using traditional helps enhance the nostalgic highlights of the chapter 🙂 ) grind a coarse paste of 1 onion, coriander, fennel (you may dry roast this for 2 minutes to make fennel grinding easier), ginger garlic, green chilies (chop fine prior to it) and cinnamon .
  • Mix this coarse paste with curd and whip well.
  • Now puncture the meat pieces well using a fork. This would allow for the spices to penetrate well and the meat to cook better.
  • Apply the marinate paste to the meat (rather dip it well) and keep covered in the refrigerator for 30 minutes at least).
  • Take a pressure cooker meanwhile and put it on medium flame. As it heats, add the ghee to it and allow it to melt well.
  • Add a pinch of heeng and mix well.
  • Add the remaining chopped onion to the pressure cooker and saute’ well till they turn golden brown in color. Should take around 3 to 4 minutes.
  • While this happens, add the mutton pieces to this. Keep stirring to mix well and cook for 7 minutes.
  • To this add garam masala and cook further for 5 minutes. With time you will start smelling the fragrance of you dish floating throughout the house 🙂
  • Now put 6 cups of water in the cooker and mix well with the cooking meat.
  • Sprinkle the coriander in it and shut the lid of the cooker. Turn the gas knob to full heat and allow cooking for 10 minutes.
  • Now lower the flame to low and cook further for 40 minutes.
  • Switch the gas flame off now and allow the pressure in the cooker to work magic on your dish further.
  • By now, your house would have invited greedy hearts from the neighborhood as well 🙂
  • Open the cooker and check the texture of the mutton. The meat should be easily separating from the bones. That’s when you know that it is well done !

Storage : This can store for a week in your fridge. This would allow you to relish a long and time-consuming recipe to be enjoyed many times.

Missing Something ? : You may crush some black cardamom and cloves to enhance the flavor a bit more. If you are a bit creative then try to add galangal instead of ginger, just remember to grind it well since it’s harder and more fibrous than ginger.

Gajar Shalgam Gobhi Ka Achaar

Gajar Shalgam Gobhi Ka Achaar / Carrots Turnips and Cauliflower Pickle

I have always taken pride in my pickles. My belief is that anything that is edible is also ‘pickle-able’ ! I’ve had the pleasure to pickle most of the things that can be accommodated in the refrigerators. Vegetables, meats everything ! The bases of most pickles would be oils, brine and vinegar but there are some vegetables that can be pickled standalone, merely by salting, take for example lemon. This pickle here is what many households would call as grandma’s favorite. I have been a big fan of this since my childhood. Large ceramic jars filled with Gajar Shalgam Gobhi pickle have more or less of a permanent fixture at my place. It is a kid’s favorite too since it carries an amazing yummy sweet sour flavor and doesn’t pinch the throat a bit. In fact, preparing this pickle is more of a family day in the kitchen due to it’s heavy engagement and preparation time. Read on and enjoy for months to come if you decide to prepare this one !!

…need to know (food details)

  • Number of people served : 1 jar to last 6 months or as fast as your appetite can spare it 🙂
  • Preparation time : 60 minutes preparation + 45 minutes cooking
  • Serving size : I can eat 1/4th of a small bowl with a meal 🙂

….and we need (ingredients)

  • Cauliflower florets, 1 kg : I would introduce cauliflower as an undergraduate cousin of the post graduated broccoli. Cauliflower is a very nutritious vegetable which helps fight cancer, heart diseases, inflammation & excessive weight. 
  • Carrots, 1 kg : Carrots are high source of iron and anti oxidants and have sweet and earthy flavor.
  • Turnips, 1 kg : Turnips are amazingly sweet roots. In fact I use their leaves in my kitchen too. But if you allow them to grow larger, they become hard and bitter. A good size would be that of a cricket ball. Turnips are also one of the healthiest foods on earth. It has good amount of fiber, minerals like iron, phosphorus, calcium, magnesium , potassium omega 3 fatty acids, proteins, K, A C, E and B complex. That’s a big load of wonders 🙂
  • White Vinegar, 750 ml : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar. It is an amazing preservative.
  • Nigella, 1 teaspoon : It’s called kalonji in Indian kitchens and is packed with antibacterials, antioxidants, anti inflammatory. It has a slight bitter, onion like flavor.
  • Fenugreek seeds, 60 grams : Mildly sweet and nutty and very earthy, fenugreek controls cholesterol levels, blood sugar levels and hunger control. In India we generally use the leaves as a veggie but lesser kitchens in India would not have the dried seeds as well.
  • Peppercorns, 60 grams : Pepper aids respiration and digestion. It is also an antibacterial, anti oxidant and improves skin texture. They have the obvious mild fiery flavor.
  • Cumin seeds, 60 grams : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
  • Black Cardamom seeds, 12 grams : This is a bigger cousin of green cardamom. The pods have a fragrance which is more earthy and taste which is less sweet that the green variety. It is great in fighting cold and improves respiration hence aiding in asthma. It is good for hair, skin too. 
  • Mustard seeds, 120 grams :Mustard tastes from sweet to sour, bitter to steaming hot. But it’s great for digestion and respiration and strengthens bones and teeth. I use it here for the bitter sour essence.
  • Fennel seeds, 2 tablespoon : Fennel is amazingly sweet perfumed and tastes so much like licorice that it is a widely used breath freshener in India. Fennel has amazing benefits like maintaining bone & skin health and aiding digestion.
  • Red Chili powder, 2 tablespoon : Dried red chilies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
  • Cinnamon, 2 inch stick : Again an amazing sweet taste and flavor enhancer, cinnamon is also an anti oxidant, anti inflammatory and sugar controlling ingredient. I replace my sugar with cinnamon often.
  • Cloves, 18 : Cloves is extremely beneficial for it being anti cancer, anti diabetic, pain killing and breath cleansing properties. It has a distinct pungent, bitter essence.
  • Turmeric powder, 2 tablespoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory.
  • Salt, 300 grams : I used regular table salt here. It is treated in labs and hence helps as a good preservative to the pickle.
  • Jaggery, 1.5 kg : Jaggery is an amazing anti oxidant and helps the body fight against infections. It is like a buttery liquid sugar and is good to mix in food in powder or liquid forms.
  • Mustard oil, 800 grams : This extremely pungent oil is a great source of Omega 3 and Vitamin E hence great for your skin and hair. Besides in kitchen, mustard oil is the most popular oil across the globe for body and hair massages. 

….time to cook ‘n roll (preparing instructions)

  • Wash and chop all the vegetables. The cauliflowers need to be chopped into 1 inch thick florets, the carrots into 1 & 1/2 inch sticks with 5 mm thickness and turnips into 1 inch cubes.
  • Blanch all these veggies and set under a fan to dry. Traditionally, we spread it over a muslin cloth or a newspaper either under the sun or under a fan and leave  to dry for a full sunny day.
  • While the vegetables are drying, there is sufficient work at hand. Read on
  • Grind and blend the ginger and garlic into a crude paste.
  • Now heat the oil in a skillet and saute the ginger garlic paste for 5 minutes on medium flame.
  • Meanwhile grind the dry spices (Nigella, Fenugreek, Turmeric, Peppercorns, Cumin, Cardamom, Mustard, Fennel, Cinnamon and Cloves). It wouldn’t be a bad idea to mildly roast the mixture before grinding. Crispier spice mix would grind easily. Grinding well is important else the spices might give an unpleasant chewing experience later.
  • Now add this spice mix in the skillet where the mustard oil and the ginger garlic awaits. Saute’ this for 5 minutes.
  • Add the red chili powder and salt and saute’ for 3 minutes further. Then set the skillet aside to cool.
  • While this cools, take another skillet and pour the vinegar into it. Heat and set the flame on medium. Gradually add pieces of jaggery (or the powder if you have chosen such) in this hot vinegar and stir constantly till the jaggery completely dissolves in the solution.
  • By now the veggies should have dried properly. So mix the veggies, the spiced oil and the jaggery vinegar solution well.
  • Bottle this up in large jars and close the lid tightly.
  • Show this pickle jar a lot of sunshine for a week to 10 days and be ready to see happy faces for months to come 😀

Storage : 12 months shelf life provided that you avoid moisture !

Missing Something ? : Did I actually miss any spice in your Indian kitchen, let me know and we can discuss whether you can add that too 😀 . You can add thin cuts of raw turmeric or ginger as additional ingredients.

Paya Shorba in Coriander & Lemongrass

Paya Shorba in Coriander & Lemongrass / Lamb Trotters Stock in Coriander & Lemongrass

It’s a pleasant weather during monsoons in North India. There’s hyper activity due to friendly weather and that results in some excellent rewards to the kids like dollops of ice cream 😀 . When these dollops go out of control, then we hear mild coughs and worried parents. That’s when the following recipes work wonders. They’ll make the kids go lip smacking and calmly takes away the parental worry of mild coughs and shivers and injects in a booster of metabolism in all. Simple and nice, this stock of lamb trotters or paya as called in India, is so tasty that it is a literal delicacy in local shacks.

Try this and I promise that you’ll want to go wild enjoying this with your own indigenous variations 🙂 

 

…need to know (food details)

  • Number of people served : 1 bowl, 1 for the treat
  • Preparation time : 25 minutes
  • Serving size : 1/2 to 1 bowl each

….and we need (ingredients)

  • Lamb trotters, 3 to 4 : We
  • Onion, chopped, red, 1 :
  • Garlic cloves, 4 – 5 :
  • Turmeric, 1/4th teaspoon :
  • Cloves, 2 – 3 :
  • Green Cardamom, 1 :
  • Cinnamon, 1/2 inch :
  • Salt, to taste :
  • Ghee, 2 tablespoon :
  • Red Chili Powder, 1/4th teaspoon :
  • Pepper, black powder, 1/4th teaspoon :
  • Coriander, 3 tablespoon :
  • Garam Masala, 1/2 teaspoon :
  • Lemongrass, handfull :
  • Lemon juice, 1/2 teaspoon :

….time to cook ‘n roll (preparing instructions)

  • Wash and clean the trotters several times. Remember where they are located in the body and what use are they for and you’ll do sufficient cleaning am sure 🙂 . Boil the trotters now in 5 cups of water and keep aside.
  • Chop and grind the onions and garlic cloves. Chopping just makes the grindig easy, right ?
  • Take out the trotters (paya) from the stock. Heat the ghee in a pan till it completely  melts. Add the trotters, chili, coriander and garam masala to it and cook well. Should take around 10 – 12  minutes of high to medium flame.
  • Heat a pressure cooker on medium flame. To this add the paste prepared earlier (onion, garlic) and cook for 1 minute.
  • To this add turmeric, cloves, green cardamom, cinnamon and salt and cook for 3 minutes.
  • Add the lamb trotters alongwith the masala in which it was cooked and stir further for a minute.
  • Now add the crudely chopped lemongrass to this and stir for 30 seconds.
  • Finally add the stock prepared in the first step of the recipe and shut the lid of the cooker.
  • Pressure cook for 4 – 5 minutes on high flame and then switch off the flame. Open the lid after the pressure is released sufficiently.
  • Serve hot after squeezing lemon juice over it. Enjoy serving, the flavor would envelop the room, I guarantee 🙂

Storage : Please don’t. The ghee will saturate and the purpose of the shorba will be lost.

Missing Something ? : Try your iterations, open to creativity 🙂

Yam Traditional / Ratalu ki Sabzi

Yam Traditional / Ratalu ki Sabzi

Yam is one of the prettiest plants that can grow in any garden. It has such distinct heart shaped leaves or big elephant ear leaves which stand out very pretty among the rest of the foliage. You should see the dew drops collect over them after sunrise in monsoons, they sparkle like little diamonds. Yams are tubers like many other of my favorite ones like sweet potatoes, beets and carrots.

I am not too charmed by this ugly looking vegetable which is harvested from an amazingly beautiful plant, but I do know some wonderful ways to cook them into delicacies. You would’ve gone through a well appreciated recipe Ratalu Nawabi Style where I made a version of Yam (Jimikand) in a quite different attire. When you get tired of looking at the ugly looking, out of shape Ratalu in your kitchen/refrigerator, you can use this recipe to dish out a lip smacking feast which goes well any type of bread. Read on !!

….need to know (food details)

  • Number of people served : 4, with sufficient bread stock
  • Preparation time : 20 minutes
  • Serving size : 1/2 a bowl each

….and we need (ingredients)

  • Yam, 1 medium sized, would be around 400 grams : Yam is a tuber and is harvested as a root. It has a distinct starchy taste and a very earthy fragrance. Yam is very high in Vitamin C & B and hence makes the bones strong, fights cold, is anti aging and enhances our immunity as well.
  • Mustard oil, 2 teaspoon : This extremely pungent oil is a great source of Omega 3 and Vitamin E hence great for your skin and hair. Besides in kitchen, mustard oil is the most popular oil across the globe for body and hair massages. 
  • Mustard (yellow or black), 2 teaspoons : Mustard tastes from sweet to sour, bitter to steaming hot. But it’s great for digestion and respiration and strengthens bones and teeth. I use it here for the bitter sour essence.
  • Cumin seeds, 1/4th teaspoon : Cumin has an amazing earthy, musk flavor essence. It is said to be the second most popular spice on the planet. It improves digestion, sugar control, weight loss etc.
  • Fenugreek seeds, 1/4th teaspoon : Mildly sweet and nutty and very earthy, fenugreek controls cholesterol levels, blood sugar levels and hunger control. In India we generally use the leaves as a veggie but lesser kitchens in India would not have the dried seeds as well.
  • Bay leaf, 1 : Bay leaf is great for joints and skin and are packed with Vitamin A & C and many other minerals like iron, potassium and manganese. They are pungent and bitter in taste. I grow bay leaves in my garden so I can tell you that the fresh ones and dried ones are quite different. Use the dried ones only please. Bay leaves can grow into small trees giving lifetime supply 🙂
  • Lemon juice, 1/2 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Garlic cloves, 3 : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Turmeric powder, 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the dish. It is a wonderful antioxidant and anti inflammatory. Though I’ve started growing turmeric in my garden, it’s not been used as a dried spice yet.
  • Coriander, chopped, 1 tablespoon : Again, this comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator.
  • Red Chili powder, 1/2 teaspoon : Red chilies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
  • Lemon grass, 1 teaspoon : I learnt that lemongrass is a mild astringent and helps controlling fever, cough, digestion, blood pressure etc. besides adding a wonderful citrus zest to the dish.
  • Green chili, 1 deseeded : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly. I pick the less bitter ones from my garden.
  • Ginger, 1 teaspoon, chopped : This south asian spice king is a great compliment to garlic. It helps us in getting rid of morning sickness, nausea and muscle pain as well. It’s tea is a widely used generic organic medicine.
  • Table salt : I used 1/2 teaspoon here

….time to cook ‘n roll (preparing instructions)

  • Peel off the yam and shave well so as not to have any skin sticking. They grow inside the soil so may never be clean enough. Slice them into rounds not increasing 1 centimeter in thickness and 1 & 1/2 inch in width.. Now put it in a pressure cooker and boil for 1 whistle. Then take it off and allow it to cool.
  • While the yam cools, add the garlic cloves, the ginger, the green chili, turmeric, 1 teaspoon mustard seeds, some salt and the lemon grass in a blender and grind well into a masala paste.
  • Now shallow fry the yam slices using mustard oil till they have lost all their sap. Recall, how I explained (Jimikand ki Sabzi) , that this was a critical step to prevent the sap biting in your throat at ready stage. Fry till it turns golden brown and then set aside.
  • Now heat the mustard oil in a pan (enough to shallow fry). To this add the cumin, mustard (remaining), fenugreek and bay leaf and stir on medium flame till sputtering starts.
  • Now add the earlier ground masala paste and saute’ for 3 minutes on medium flame till well cooked.
  • Add your Yam slices to it now and 1/2 a cup of water. Mix well and cook covered for 7 – 9 minutes till well done. Stir a few times during the cooking to prevent sticking.
  • Platter your dish, garnish with freshly harvested and chopped coriander, squeeze the lemon juice over it and serve steaming. You are ready to miss the count of the breads that disappear fast now.

Storage : This can be refrigerated for 4 days.

Missing Something ? : Skip the chilies or vary it’s quantity if you have have kids being served.

Gurda Kaleji Taka Tak

Gurda Kaleji Taka Tak

There are mughlai dishes in India that make the premium breads here, called Naan, disappear one after the other. This is true surrender to your sin of the palate as I would call it. Loaded and sumptuous and full of rich spices, the aroma of this dish converts any regular dining table to a feast of richness. Needless to say, I was tempted to make this one in monsoons, though winters would be a better time to relish steaming Gurda Kaleji Taka Tak. One plate of this sufficed to full stomachs for me and my kid. Have fun while you go through the recipe and hoping that you are mesmerized enough to cook a round of this street delicacy with it’s roots in mughlai cuisine. N’joy 😀

 

…need to know (food details)

  • Number of people served : 2 to 3 spice starved, eager, famished guests
  • Preparation time : 25 minutes
  • Serving size : Half a bowl and any stretch to this would be a WoW !

….and we need (ingredients)

  • Gurda Kaleji (Liver & Kidneys) of mutton, 250 grams : We all know that liver is the most nutrient rich organ and is filled with Vitamin A hence great for eyes. Kidney is extremely high in several minerals and Vitamins but is a cholesterol loaded food. So not recommended for the weight watchers 🙂 .  They taste like regular mutton but with less fiber hence disintegrating sooner than rest.
  • Onion, red, chopped, 1 : Strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
  • Tomatoes, chopped, 2 : Tomato not only acts as a great anti oxidant and giving us Vitamin K – C etc., it also gets the sweet & fresh essence on a high in this dish. I use the regular round ones from my garden generally.
  • Green Chilies, 3, deseeded : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly.
  • Ghee, 1 tablespoon : Unlike popular belief, ghee actually helps in weight loss. It is also a great soluble of most vegetables and strengthens bones doing so. We use ghee here for cooking for its great buttery essence.
  • Garlic cloves, 5 : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Ginger, 1/2 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Salt, 1/2 teaspoon : Quite unlike me, still used regular table salt here.
  • Red chili powder, 1/3rd teaspoon : Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
  • Cumin powder, 1/2 teaspoon : Cumin has an amazing earthy, musk flavor essence. It is said to be the second most popular spice on the planet. It improves digestion, sugar control, weight loss etc. Roasting it makes it easy to mix in the salads and chaats. A non roasted seed would need irritable grinding by teeth while eating.
  • Garam Masala, 1 teaspoon : The ever popular Indian concoction of spices helps in weight loss, pain fight, immunity boost etc. True to its name, it’s hot and powerful. Imagine being the blend of around 10 powerful spice essence.
  • Coriander, chopped, enough to garnish : Coriander provides the garnish to the dish and takes off any unwanted smell. Coriander is also a great digestive and also aids in the digestive and blood system of our body. The sweet coriander is one of the most popular garnish across fat cooked dishes. I pluck the whole plant from my garden since roots give the best flavor in the coriander plant.

….time to cook ‘n roll (preparing instructions)

  • Heat the ghee in a pan, keep it on low flame. Take it a bit beyond melting point ( till you see vapors ).
  • Chop the ginger and garlic cloves in tiny pieces and add to the pan. Add them to the pan and saute for 1 – 2 minutes.
  • Ad the chopped onions to it and saute’ till they turn golden brown in color.
  • To this add half the chopped tomatoes (1 in number) and stir saute’ for 3 to 4 minutes.
  • To this add the cumin powder and red chili powder and mix well.
  • Now add the remaining tomatoes, gurda and kaleji and salt and mix well.
  • Put in the green chilies now and add 1/2 cup of water to the dish. Stir mix well.
  • Sprinkle the garam masala over it and cook covered for around 10 minutes or till your desired texture is reached. Keep stirring after every couple of minutes.
  • Now take off the flame, garnish with chopped coriander and serve steaming. I bet, you’ll get the platter back while it’s hot as well. The dish will relocate within greedy tummies in a moment or two 🙂

Storage : Yes, this can be stored for 2 to 4 days in your refrigerator.

Missing Something ? : Please do not iterate here. This is just too good and authentic !!

Oyster Masala

Oyster Masala

One food that I’ve been most curious about since childhood has been oyster meat. All possible questions populated my mind like “How do we obtain it ? ” to “How do we eat it ?” everything bombarded my quite thoughts about oyster meat. It so lasted till recently when I finally crossed the cusp and stepped into learning much about oysters and their cooking styles. And I learnt quite a lot too. Now, we all know that oysters are so tender that they are eaten cooked, semi cooked and even raw as delicacies all over, but what most of us must learn is that it is a protein rich and mineral rich shell creature with low fats and calories. They are amazing in weight control, blood circulation and I wish I could suggest it to a friend of mine who has osteoporosis, since it works great in the situation to strengthen bone. 

 

….need to know (food details)

  • Number of people served : 2 to 3 seafood lovers
  • Preparation time : 15 to 17 minutes

….and we need (ingredients)

  • Oyster meat 250 grams : Fluidic and tender, oyster meat is a good antioxidant and as written earlier, since it has very little fat and calories, it is great in weight management and increasing the energy levels in a person. Notwithstanding, oyster meat is a good aphrodisiac too. I get them at local seafood delivery even in off season, so not too difficult to lay hands upon even in Delhi.
  • Green chillies, split, deseeded 3 : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly. I pick the less bitter ones from my garden.
  • Ginger, grated, 1 inch : Ginger is consumed by us dried, fresh and chopped, ground dried or as a paste. It can be stored for very long and is extremely easy to grow in your garden It relieves nausea and is a pain killer. It has a warn, sweet and woody.
  • Onion, chopped, 1 medium size : I generally use the red, mild onions with white layers inside. They have a fair taste and are great in controlling blood sugar.
  • Tomato, chopped, 1 medium size : Tomato not only acts as a great anti oxidant and giving us Vitamin K – C etc., it also gets the sweet & fresh essence on a high in this dish. I use the regular round ones from my garden generally.
  • Coriander leaves, chopped, 1 tablespoon : Again, this comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator. A bunchfull can be pulled out anytime from the corner of the garden.
  • Turmeric powder, 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the dish. It is a wonderful antioxidant and anti inflammatory. Though I’ve started growing turmeric in my garden, it’s not been used as a dried spice yet.
  • Garam Masala, 1/2 teaspoon : The ever popular Indian concoction of spices helps in weight loss, pain fight, immunity boost etc. True to its name, it’s hot and powerful. Imagine being the blend of around 10 powerful spice essence. Indian kitchen = Garam masala. 
  • Salt to taste : Use sea salt if available.
  • Coconut oil, for pan frying, should be around 2 tablespoon for 250 grams oyster meat : Odorless, tasteless with a sweet essence, coconut oil is very useful for greasing the seafood dishes.

….time to cook ‘n roll (preparing instructions)

  • Wash and dry the oysters.
  • Cut onions in thin long slices.
  • Cut green chilies in long halves and de-seed them.
  • Heat a pan on medium flame. Pour 2 tablespoons of coconut oil. Keep it on medium flame only since increasing flame will evaporate the oil and you’ll have nothing to grease your pan and no fats for the dish 🙂
  • Add onions to the pan. Saute the onions till they turn golden brown.
  • Now add ginger, chilies and tomatoes to it and stir further for 2 minutes.
  • To this add the oysters’ meat and mix well.
  • Add half cup water and cook well for 7 minutes. You can cover with a lid to making sure to stir frequently. Do not over cook, else, you will end up loosing the tenderness completely.
  • Now uncover your dish, take off the flame serve after garnishing with chopped coriander.

Storage : No Nope Not at all .

Missing Something ? : Skip the chilies if there are kids being served. You can slightly change the pattern by sprinkling half of the garam masala after the dish is cooked and before the garnishing.

easy flax seeds chutney

Flax Seeds Chutney

Honest admission ! I didn’t know that flax gave anything but linen shirts before I came across the flax seeds in the super mart. Though I picked it up in an impulse, it took me nearly 4 months to find an absolutely lip smacking use for it. This condiment is so simple to prepare and can exhume you in absolute pungency or the love of it. Read on and thank me later after you’ve made and relished it 🙂 

….need to know (food details)

  • Number of people served : It’s a chutney dip, will serve at least 10 family snacks
  • Preparation time : 10 minutes of cooking + 3 minutes of grinding

….and we need (ingredients)

  • Flax seeds 1 cup : Flax has a very earthy and nutty essence and is extremely rich in omega 3 fatty acids, proteins and vitamin B.
  • Garlic cloves 1 cup (will contain about 25 to 30 cloves)  : The king of pungency ‘garlic’ is a good astringent and has medicinal properties of fighting sickness like common cold, sore throats etc.
  • Til (Sesame) seeds 2 tablespoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dip.
  • Dried red chillies to taste (I picked 10) : In such a dip where we are looking to project the earthly essence, it’s always good to avoid processed and ground red chilli powder and make your own crudely pounded one.
  • Sesame oil 2 tablespoon : Same essence and benefits as that of the seeds of sesame.
  • Crude salt (I used ground black salt) : Crude Earthy Nutty ….. this just adds to it

….time to cook ‘n roll (preparing instructions)

  • Heat the sesame oil in a pan. Add garlic to it and saute lightly.
  • Now add chillies to it and saute till the chillies are crispy and crushable.
  • Take this off the flame now and allow it to cool.
  • Mix the flax seeds, the rock salt, til seeds and the above cooled garlic and chilli mixture.
  • Grind it all in a mixer. Be sure to take a medium to large size jar for mixing since anything smaller would not contain the flax seeds which would expand considerably on being crushed.

Storage : 18 months easily in a refrigerator.

Missing Something ? : Can replace the black salt with sea salt or the himalayan pink salt. Any crude salt would be good since that would have the earthy essence.