Thursday, 30 October 2014

Chingri Posto - Prawns in Poppy Seed Gravy

We have a family recipe of Aloo Posto which is much loved dish in my family. This time I cooked it the same way but added some sauteed prawns and a new dish is born.


  • Prawns - 300 gms
  • Potato - 2, cubed
  • Poppy Seed Paste - 3 tbsp
  • Green Chilli Paste - 1 tsp
  • Salt, Turmeric
  • Mustard Oil

Lightl saute the prawns with a pinch of salt and turmeric and keep aside.

Add some more mustard oil in the same pan. Add the potato cubes with a pinch of salt and turmeric and stir for 2-3 minutes. Next add 1/2 cup of water and let it boil. When potatoes are almost cooked, add the sauteed prawns and mix well.

Add the poppy seed paste and green chilli paste in half cup of water and add the runny mixture into the pan.

Boil for 1 minute. Adjust the seasoning and then remove from heat. Add a spoonful of mustard oil at the end and keep covered on a standing time of 15 minutes. Serve with plain rice.

Tuesday, 28 October 2014

Til Patol - Parwal with Sesame Seed

Got bored of regular Patol recipe, so experimented a bit with some 'til bata' or sesame seed paste while cooking patol and the outcome is amazing. 


  • Patol or Parwal - 10
  • Onion - 1, chopped
  • Sesame seed paste - 1 tbsp
  • Curd - 1 tbsp
  • Ginger Paste - 1 tsp
  • Green chilli paste - as per taste
  • Salt, sugar, Turmeric
  • Kalo jeera / Kalonji seeds - a pinch
  • Mustard Oil
  • Garam masala powder - a pinch
  • Coriander leaves for garnishing

Wash and scrub the patol thoroughly. Make a slit at both ends. Lightly fry the patol with a pinch of salt and turmeric and keep aside.

Add kalo jeera / kalonji seeds in oil. Then add the chopped onion and fry a little.

Make a mixture of sesame seed paste, curd, green chilli paste and ginger paste with half cup of water and then add it on top of fried onions.

Fry the masala till oil separates. Then add a cup of hot water and add the parwals. Let it get cooked.

When parwals are almost cooked, add a spoonful of sugar. adjust the salt, if required. When gravy thickens, sprinkle garam masala powder and remove from heat.

Enjoy with plain rice.

Sunday, 26 October 2014

Chicken Stew with Curd

A very easy recipe, light on stomach, but a burst of flavors. 


  • Chicken - 1 Kg
  • Curd - 100 gm
  • Onion - 2, chopped
  • Garlic - chopped, 1 tbsp
  • Ginger Paste - 1 tbsp
  • Potato - , halved
  • Raw Papaya - 2 slices
  • Salt
  • Green Chilli Paste - 1 tsp
  • Dry Red Chilli - 2 - 3
  • Garam masala - Cardamom, cloves, cinnamon
  • Bay leaves
  • Ghee - 1 tsp
  • Garam masala powder - a fat pinch

Clean and wash the chicken. Marinate with ginger paste, garlic, green chilli paste and curd. Add salt too.

Marinate for an hour or so.

Heat a little oil and lightly saute the potato and raw papaya with a pinch of salt. Keep aside.

In the same oil ( add a bit, if required) add the bayleaf and whole garam masala and let it splutter. Add chopped onion with a pinch of salt and sugar and fry till golden brown.

Add the marinated chicken and mix well. Add chopped red chilli too.

Stir occasionally for a minute, then add 2 cups of water. add more, if you want it soupy. add the fried potato and papaya too.

Cook covered over low heat till the chicken and vegetables are cooked.  Adjust the seasoning. Switch off the heat and sprinkle garam masala powder.

Add a spoonful of ghee if you want some extra flavor. Keep covered for 10 minutes before serving. Enjoy this super healthy chicken dish with tawa roti.

Wednesday, 22 October 2014

Navaratna / Navratan Kurma

A popular Indian Vegetarian dish where nine ( nabaratna / Navratan) types of vegetables are cooked in a thick rich creamy gravy. Goes well with any type of Indian flat bread like Roti, Paratha, Naan etc.



  • Potato - 1 - cut in cubes
  • Paneer - 100 gms - cut in cubes
  • Frozen peas and corns- 1 cup 
  • Carrot - 1 - cut in small cubes
  • Beans - 4 or 5 - chopped
  • Capsicum - chopped - 1/2 cup
  • Onion - 1 big - chopped
  • Tomato - 1 - chopped
  • Cashews and Raisins - 1 tbsp each
  • Green chilli - 1 - chopped
  • Ginger garlic paste - 1 tsp
  • Tomato sauce - 1 tbsp
  • Milk - 1 cup 
  • Cream - 2 tbsp
  • Turmeric powder 
  • Kashmir chilli powder
  • Corinader powder 
  • Garam masala powder
  • Cumin powder 
  • Dried Kasoori methi - a pinch, soaked in water

Add butter in a non stick pan, then add paneer cubes and fry till golden brown. Emerse in salted warm water to keep it soft. Fry the potato cubes and carrot cubes lightly and keep aside.

Add some more butter, then add the onion and saute till golden brown. Add the chopped green chilli, ginger garlic paste and saute for a minute.

Add chopped tomato and fry a little, then add the tomato sauce and mix well till it becomes mashy.

 Add the masala powders mixed in half cup of water. 

Fry till water evaporates. Then add the vegetables. 

Add a cup of milk and a cup of water. 

Mix well and cook till the  vegetables are done. Add the cashew, raisin, paneer cubes and fried potao cubes with salt. 

Cook till gravy thickens. Mix half tsp of sugar, if you like. 

Add cream and mix again. 

Switch off the heat and add the soaked kasuri methi with the water. Cover and keep for 10 minutes of standing time. 

Garnish with a spoonful of cream and serve.

Sunday, 19 October 2014

Thai style Prawn Red Curry

Tried this ready to cook Red Curry paste with prawns. Not bad, I must say!!


  • Prawns - 300 gms
  • Thai Red Curry Paste - 1 pack
  • Coconut Milk - 400 ml
  • Brown Sugar - 1 tbsp
  • Thai Seasoning - 1 tsp
  • Fish Sauce - 1 tsp
  • Dry Basil leaves - 1 tsp
  • Brown Sugar - 1 tbsp
  • Salt - As required

Lightly saute the prawns with a pinch of salt and keep aside.

Heat 2 tbsp oil in the pan. Add the curry paste and stir for 1 minutes over low heat.

Add the brown sugar and fish sauce and mix well. Add a cup of hot water and coconut milk and let it boil.

Add the sauteed prawns and stir gently. Cook till prawns are done.

Add dried basil, thai seasoning, kaffir lime juice and leaves. I have added some fresh green chillies to get the extra zing.

When prawns are cooked and gravy thickens, check the seasoning. Keep covered after removing from heat to get the flavors of kaffir lime infused into the gravy. Serve with plain rice or thai rice noodles.

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