Eggs, vinegar, lots of red chilly and garlic, this Vindaloo is lip smacking good. Adapted from Sanjeev Kapoor's recipe.
Ingredients
- Eggs - 6
- Kashmiri chilli powder - 1 tbsp
- Ginger Paste - 2 tsp
- Garlic paste 2 tsp
- Cumin powder - 1 tsp
- Vinegar - 2 tbsp
- Salt to taste
- Ghee - 1 tsp
- Onions - chopped 2 medium
- Cinnamon - 1 inch stick
- Sugar - 1 tbsp
- Garam masala powder - 1 tsp
Boil the eggs. Cool, shell and smear with salt and turmeric. Fry lightly and keep aside.
Mix kashmiri red chilli powder, ginger, garlic, green chilly and cumin seeds powder with half the vinegar and salt to taste. Keep aside.
Heat oil in a pan, add onions and fry till brown with a pinch of salt and the sugar. Add the ground paste and cinnamon. Add sugar,
Add remaining vinegar and garam masala powder with a good splash of water. Add the fried eggs and mix well with the masalas.
Add a cup of hot water and keep cooking over low heat till the gravy thickens as per your choice. Adjust the seasoning.
Serve with rice or roti.
This is a family recipe, which we really relish with a plateful of rice. Sweet pumpkins are cooked and mashed with masalas, then there are bits of prawns, which provides a nice texture.
Ingredients
- Prawns - 300 gm, shelled and deveined
- Pumpkin - a wedge, chopped into bite size pieces
- Potato - 1, optional
- Onion - 2, chopped, 1, made into paste
- Garlic Paste - 2 tsp
- Green chilli - as per taste
- Salt, turmeric, kashmiri chilli powder
- Sugar - 1 tsp
- Mustard oil
Marinate the prawns with a pinch of salt and turmeric. Then fry them a little and keep aside.
In the same pan, add chopped onion, when they turned brown, add the ground onion and fry well.
Add the garlic paste along with chopped green chilli and saute well.
Next goes all the ground masalas with a sprinkle of water.
When masalas are sauteed well, add the cubed pumpkin and mix well with the masalas.
Add a sprinkle of water and then cook covered till the pumpkins are cooked well.
When pumpkins are almost mashed, and oil is coming out, add the fried prawns.
Continue cooking till the prawns are cooked through and all ingredients are mixed well. Sprinkle a spoonful of sugar. Check the salt.
Serve hot garnished with chopped coriander.
We observe Meatless Monday every week to detox our body. This is to counter endless meat / fish / rich preparation we devour during weekends ( I am not complaining though). To decide something healthy, I usually resort to green leafy vegetables which are available in plenty during winter and this 'Laushak' or bottlegourd greens are one of our favorites. We really love the slightly rough texture of this shak with its nutty taste. I generally cook it with lots of Posto bata or poppy seed paste in bengali way. This week tried it differently with hint of garlic and finally sprinkled it with some toasted pinenuts and it was awesome.
Ingredients
- Laushak or Bottle gourd greens - a bunch, take the leaves
- Garlic - 1 tbsp - chopped
- Olive oil - 1 tbsp
- Pine nuts - 2 tbsp
- Salt to taste
In a big oak / kadai, add chopped laushak with pinch of salt and steam it over low heat in its own juice.
The shak will release lots of water, steam them covered and keep aside.
In another pan, heat olive oil, then add the pine nuts and toast them till golden brown.
Then add chopped garlic and fry quickly.
Transfer the steamed leaves into it and stir to mix with the nuts and garlic.
Cook for 2-3 minutes over very low heat and remove. Adjust the seasoning. You may sprinkle some pepper powder too.
Serve as a side dish.
Prepared this Mouri Mangsho or Fennel flavored chicken after ages. This is a recipe I found in one of my friend's blog ( Indiani's Recipe Junction). It is quite a flavorful dish, which goes well with rice or roti. You may find the original recipe here.
Ingredients
- Chicken - 1 KG, cut into pieces
- Potato - 5-6, halved
- Curd - 3 tbsp
- Onion - 2, sliced
- Ginger Paste - 1 tbsp
- Garlic Paste - 2 tsp
- Tomato - 1, chopped
- Fennel Seed - 1 tbsp
- Cumin - 1 tsp
- Salt, Turmreric, Green chilli, Coriander Powder
- Whole Garam Masala
- Mustard Oil
Marinate the chicken with salt, turmeric, coriander powder and curd for an hour. Heat a flat tawa, then dry roast the fennel seed along with cumin seeds. When it smells nice, remove from heat and grind into a coarse powder.
Fry the potato halves till golden brown. Keep aside.
Add some mustard oil, then add whole garam masala along with bay leaf. I have also added a pinch of sugar to get a bright color.
Then add chopped onion. When they become translucent, add the marinated chicken pieces and stir well.
Next goes ginger garlic paste and green chilli paste. Stir to get the chickens well coated with masalas.
Add some more turmeric, coriander powder along with the roasted masala powder. Saute for 5 minutes.
Add the leftover marinade along with chopped tomatoes. Continue cooking till oil comes out.
Add the browned potato pieces, stir well then add a cup of hot water.
Cook over medium heat till the potatoes and chicken are cooked. Adjust the seasoning.
Remove from heat and serve with a sprinkle of chopped coriander.
Some nibblers for your week end parties. Marinate the chicken wings with whatever you like, then roast it in a flat bottomed pan till it is done.
Ingredients
- Chicken Wings - 500 gms
- Soy Sauce - 1 tbsp
- Black pepper powder - 1 tbsp
- Ginger Garlic Paste - 2 heaped tbsp
- Kashmiri chilli powder - 1 tsp
- Tomato Ketchup - 1 tbsp
- Salt
- White oil - 1 tbsp
Add all the ingredients to the chicken wings except Tomato ketchup and oil and marinate it for 4-6 hours in a refrigerator.
In a flat bottomed pan, heat some oil. Then spread the chicken wings in a single layer and cook covered.
Chicken might release lot of water, let the water evaporate and chicken gets cooked at the same time. When chicken starts releasing oil, add the tomato ketchup and mix well.
Adjust the seasoning, then sprinkle some chopped coriander leaves. Remove from heat and serve immediately.
