Stroganoff is originally a Russian dish where sauteed pieces of meat or vegetable is served in a sour cream based sauce. Here in Kolkata we have this restaurant, One Step Up, where I have tasted this dish first and immediately fell in love with it. So, tried this Mushroom Stroganoff as my Saturday cooking adventure, which comes out really well.
Ingredients
- Butter - 1 tbsp
- Olive Oil - 1 tbsp
- Onion - 1, thinly sliced
- Garlic Paste - 1/2 tsp
- Button Mushroom - 300 gm, sliced
- Mustard Paste - 1 tsp
- Cream - 2 tbsp
- Salt and Pepper to taste
- Dried Parsley - 1 tbsp
Heat olive oil and butter in a frying pan. Add the chopped onion and garlic paste and fry gently until softened and beginning to brown.
Add the chopped mushrooms to the pan and cook until softened and beginning to brown.
Stir in the mustard paste and cream and heat through. Season with salt and pepper. I have used a pinch of chopped green chilli to satisfy my Indian taste bud, but you may omit this if you like. Mix the dried parsley. If you can manage fresh parsley, it is even better.
Serve hot with your favorite Noodles or pasta.
This quick one is super easy to make and a life saver too, when you have some unexpected guests. Found this out in one of the food groups I am associated with and made this immediately. Most amazing fact of this recipe is no fancy ingredients, all things are available in a regular Indian pantry.
Ingredients
- Chicken - 500gms
- Onion: - 3, chopped
- Garlic Paste - 1 tbsp
- Egg - 1 for garnishing
- Black pepper powder - 2 tsp
- Green Chilli - 5-6, chopped
- Curd - 100 gms
- Tomato - 1 big, chopped
- Salt to taste
- Kashmiri.Red chilly powder 1 tsp
Marinate the chicken with salt, pepper and curd for a minimum of 30 minutes.
Add mustard oil in a pan. When it is hot, add bayleaf, whole red chilli, cinnamon, clove and cardamom and let it splutter. Next add chopped onion and fry till golden brown. Keep 1/3 of the fried onions separately, then add the garlic paste. After 1 minute, add chopped tomato, green chillies, sal, sugar and kashmiri chilli powder and fry well.
Add the marinated chicken pieces with the marination and mix with masala. Then lower the heat and let it cook in its own juices. No need to add water.
When the chicken is cooked and completely dry, make a well at the centre and break one egg carefully. Let the egg cooked. You may need to cover the pan for some time.
Sprinkle the fried onions on top and serve.
This Bora or Vada tastes best when served hot. So prepare the mixture beforehand and fry them just before eating. Can be served as a snack or enjoy it truly Bong Style, with rice, ghee, a pinch of salt. Sometimes, I mash it with rice too. Yum Yum Yum !!!
Ingredients
- Machher tel / Fish Fat
- Onion - 1, chopped
- Green Chilli - 3 -4, chopped
- Tomato - 1, chopped
- Coriander Leaves , a handful, chopped
- Flour / Maida, 2 - 3 tbsp
- Salt as required
Mash the 'Tel' with all chopped ingredients and salt. Add maida as required to bind the ingredients together.
Keep it ready in the refrigerator. You should fry the Bora just before eating.
Heat oil in a frying pan. Take small amount of the mixture and release them in the hot oil in a the form of a disc. Fry till golden brown. Serve hot with Kasundi.
Sending this to ongoing Monsoon event organised by 'Kolkata Food Bloggers'
Saw something similar on a TV show and adjusted the recipe according to our taste and ingredient availability. An easy way to eat veggie.
Ingredients
- Cabbage - 1/2 cup, thinly chopped
- Carrot - 2, thinly chopped
- Capsicum - 1/2, thinly chopped
- Spring onion - a bunch, chopped
- Garlic - 3 cloves, chopped
- Fish Sauce - 2 tsp
- Soya Sauce - 1 tsp
- Sugar - 1/2 tsp
- Fresh Lettuce Leaves
- Sesame seeds - 1 tbsp, roasted
- Peanuts - roasted and crushed roughly, 2 tbsp
Add 1 tsp olive oil in a pan. Add garlic, when it smells, add the chopped veggies, one by one. Add fish sauce, soya sauce and sugar. Stir fry for 30-45 seconds over high heat. All veggies should remain crisp and must not be over cooked. Switch off heat, add sesame seeds and crushed peanuts.
Add chopped spring onion. Let the mixture cool.
wrap in lettuce leaves. , Tie with spring onion or tooth pick and enjoy.
Sending this to "Fiber Rich Dishes" Event organised by "Dish it Out".
Presenting here a typical North Indian style Chicken aka Murg Makhani, some juicy, succulent Chicken pieces in a rich Buttery Gravy with the lovely smell of spices and distinct flavor of Kasuri Methi. When I served it to my family, hubby declares that it is of 'Dhaba' standard, hence the name ' Dhaba Style Chicken Makhani'.
Ingredients
- Chicken - 8 big pieces
- Ginger Paste - 2 tbsp
- Garlic Paste - 1 tbsp
- Curd - 100 gms
- Butter - 2 tbsp
- Onion - 4, chopped
- Kashmiri Chilli powder - 2 tsp
- Chicken tandoori masala - 1 tbsp
- Garam masala powder - 1 tsp
- Tomato - 1, chopped
- Tomato ketchup - 1 tbsp
- Cream - 100 ml
- Kasuri methi - 1 tbsp
- Green Chilli - as per taste
- Salt, Turmeric
- Sugar - 1 tsp
- Coriander Leaves - as required,
- Boiled egg - for garnishing
Marinate the chicken with ginger, garlic paste, curd, tandoori masala, garam masala powder, chilli powder and salt for one hour. Grill them for 15 minutes in the oven and keep aside.
Add white oil and the butter in a pan. Add whole garam masala. Then add chopped onion with a pinch of sugar and salt and fry till golden brown.
Add one tsp of ginger paste and chopped green chilli and fry for 5 - 7 minutes over medium heat. Next add chilli powder, chopped tomato, tomato ketchup and turmeric. Fry till the masalas are blended well.
Now add the grilled chicken and fry continuously till chicken is cooked. you may have to add some hot water, but make sure the gravy is not too watery. When chicken is almost cooked, add the cream and kasuri methi soaked in water.
Adjust the seasoning. Remove from heat and sprinkle chopped coriander leaves. Serve hot with a slice of boiled egg.
Some days back, we went to a Thai restaurant, where with other things, they have suggested to try their burnt garlic chilly egg fried rice. We ordered it, and a flavorful dish came to our table. We thoroughly enjoyed our dinner that day, but I was quite impressed with the simplicity of the delightful dish and started guessing the ingredients. ( This is becoming a bad habit, I must say, now a days, wherever I have some good dish, I try to guess what it is made up of,,so focus shifted completely from eating,, rather it is more concentrated towards the ingredients, cooking method etc. )
So couple of days back, I took this as a challenge to make it for our Satuday night dinner. It came out really well, and the recipe is so simple with very minimum ingredients, you can make it any time. So , now, restaurant food is at home.
Ingredients
- Rice
- Egg
- Garlic slices
- Spring Onions
- Salt n pepper
- Sugar
- Capsicum
- Light Soy Sauce
Prepare Rice and let it cool immediately so that it does not get soft. Make some scrambled eggs. To do this, beat Eggs, pour onto the pan, pour more oil than normal, the egg should be fluffy and soft.
Heat Oil in pan. Put in Chopped Garlic and let it turn light brown on medium heat. Put in chopped Spring Onion and stir for a minute. Put in some Pepper. Put in Light Soya Sauce and stir for a minute.
Increase Heat. Add the prepared rice. Mix with light hands. Adjust the seasoning, add required amount of salt and sugar.
Eggs go in next. Mix it nicely. Turn off the flame.
Garnish with Spring Onions / finely chopped capsicum and serve hot.
I have some serious weakness for good brownies and prefer it a bit gooey,, with occasional crunch of toasted walnuts and the subtle aroma of a coffee and when it is paired with a good cup of Espresso,,Ahhh... I just reach heaven !!
Ingredients
- Butter 100 gms + extra for greasing
- Chocolate - 1 cup, chopped
- Flour - 1 and 1/2 cup
- Instant Coffee Powder - 2 tbsp
- Baking powder - 1 tsp
- Walnut - 2/3 cup, chopped
- Eggs - 2
- Dark brown sugar - 3/4 cup
Put the butter and 1/3rd of the chopped chocolate into a microwave safe bowl. Heat for 30 seconds until the butter and chocolate have just melted. Remove from heat and let cool for 10 minutes.
Combine the flour, coffee powder, remaining chocolate and chopped walnuts in a large bowl.
Beat the eggs with the sugar in another bowl. Add the cooled chocolate butter mixture, then the flour mixture. If it is too dry add 1 or 2 tablespoon of milk. Beat until thoroughly combined.
Preheat the oven to 180 degree C. Line a square Cake pan with butter paper.
Spoon the mixture into the prepared pan.
Bake in the preheated oven for 25-30 minutes or until set, crusted over and cracked a bit but still a little gooey in the centre.
Let cool in the pan. ( I could not wait to cool it completely though :-) ). Cut into square pieces and serve.
