GOAN FISH CURRY (With Shark Fish)

Of all the region's dishes, one of the most well known is GOAN FISH CURRY. Pronounced go-an (as opposed to "groan" without the "r"), it's an aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut. Goan Fish curry has a touch of tang to it which cuts through the richness of the sauce. You can use any fish in this curry, I have used SHARK FISH to make this rich curry, and trust me, it was so yummy. 

Ingredients:

• Kashmiri chilli - 1/2 tsp 
• Fenugreek - 1/4 tsp 
• Turmeric powder - 1/2 tsp 
• Coriander powder - 1/2 tsp 
• Cumin powder - 1/2 tsp 
• Ginger garlic paste - 1 tsp
• Tamarind - 3-4 
• Black mustard seeds - 1/4 tsp
• Chilli powder - 1 tsp
• Fresh Green chilli - 3-4 (as per taste)
• Coconut milk - 1/2 cup
• Tomato puree - 1 cup
• Onion - 2
• Sugar - 1/3 tsp
• Dry Red chilli - 2-3
• Shredded coconut - 1/2 cup
• Salt to taste
• Shark fish (you can use any fish) - half kg (cut into small pieces)

Process :

1. To start with, lets make the curry paste first - put all the ingredients (except fish, coconut milk, Dry red chilli and oil) in a jar and blend to a fine paste. 

2. In a frying pan, add some oil and deep fry the fish pieces, adding only salt and turmeric powder. Keep aside.

3. In the same pan, add oil and some black mustard seeds and dry red chillies. Then add this curry paste and saute for sometime to make the spice flavors bloom, you can add little water too. Once the fried aroma starts to come out, add coconut milk little by little. Add sugar and salt to balance the taste. Simmer for 5 minutes to reduce and bring the flavors together. Add the fish pieces, cover and cook for more 3-4 minutes. 

4. Garnish with shredded coconut and fresh coriander and serve hot with streamed rice. 

SPINACH MACRONI

All happiness depends on a Leisurely Breakfast and when you have time to do experiment in the kitchen you can do wonders. A super delicious one pot spinach macroni recipe which is cheesy and perfect to serve for breakfast. The cooked macroni is tossed in with spinach puree and melted butter that creates a rich creamy texture as you dig into every bite that you take.

Ingredients:

1. Macroni - 2 cups
2. Spinach - 1 cup (Puree)
3. Oil - 1/2 tsp
4. Cheese - 1/2 cup
5. Butter - 2 tsp
6. Black pepper powder - 1 tsp
7. Salt to taste

Process :

1. To begin with one pot spinach macroni, cook macroni as per the packet instructions in a pan. Once cooked, drain the water. In the same pan, add butter and mix well. Now add the spinach puree and saute it along with macroni until spinach gets cooked.

2. Now add salt and pepper powder and mix again. Finally add cheese, stir and turn off the flame. Serve hot for breakfast or brunch.

GULAB JAMUN

Gulab Jamun - the most liked dessert. This classic Indian Dessert usually enjoyed during festive occasions. Gulab means rose and Jamun meaning berry, makes for Gulab Jamun as a berry-sized ball drunken in rose flavored sugar syrup.  

Ingredients:

(For making jamun)

1. Milk powder - 100 gram
2. Maida - 50 gram (1/2 cup)
3. Baking powder - 1/2 tsp
4. Ghee - 2 tsp
5. Milk (for kneading)
6. Ghee or oil - for frying

(for sugar syrup)

1. Sugar - 2 cup
2. Water - 2 cup
3. Cardamom - 2-3
4. Saffron - 1/4 tsp
5. Rose water - 1 tsp
6. Lemon juice - 1/2 tsp

Process:

1. Firstly, in a bowl take milk powder, maida and baking powder and mix well. Add 2 tsp ghee and mix well making the flour moist. Further add milk as required to combine the dough. Make a soft dough, do not knead the dough, cover and rest for 10 minutes.

2. For preparing the sugar syrup, in a pan add 2 cup sugar and 2 cup water along with cardamom and saffron. Mic well and let it boil for 5 minutes or until the sugar syrup turns sticky. Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. Lemon juice is added to prevent syrup from crystallizing. Cover and keep the syrup aside.

3. Now, from the dough, start to prepare small ball sized jamuns. Make sure there are no cracks in the jamun, if there are cracks then there are high chances for jamuns to break while frying. 

4. Add oil in a pan and in medium hot oil or ghee, deep fry the jamun balls. Frying in ghee gives food flavor to jamuns. Stir continuously and fry on low flame until the jamuns turn golden brown. Drain off and transfer the jamun to the hot sugar syrup. Cover and rest for 2-3 minutes or until jamuns absorb the sugar syrup and doubles in size. 

Serve hot or just a stand along chilled dish. Can garnish with some pistachio.

Spinach Hummus

Healthy snacking never tasted so good?

Are you used to listening to these types of statements!!

Then its time to try this Spinach Hummus recipe, a perfect way to get a fiber and protein rich snack while adding the greens. 

Ingredients :

1. Pre boiled chickpeas - 1 cup
2. Curd - 1/4 cup
3. Spinach - 1 cup (blenched)
4. Garlic cloves - 4-5 (If you are a vegetarian, you can skip garlic)
5. Green chillies - 2 (or as per taste)
6. Lemon juice - 1/2 tsp
7. Salt to taste
8. White sesame seeds - 2 tsp
9. Olive oil - 1 tsp

Process :

1. Dry roast the white sesame seeds and grind to powder form. 

2. Blend all the ingredients mentioned above, including the powder sesame seeds to a rice creamy consistency. Finally add the olive oil.

3. Enjoy this creamy dip with Garlic bread, crackers or any veggies of your choice. 

COFFEE CAKE

December is here and we are experiencing our Instagram and Facebook feeds flooded with yummy cake posts. So I thought to bake my favorite cake and enjoy my piece of cake with everyone. I have not used any coffee essence for baking this, only Nescafe coffee powder and some chocolate chips and I just loved the cake.

Also note, this is baked in Kadhai, not microwave.

Ingredients :

1. Wheat flour - 1 cup
2. Sugar - 1/2 cup
3. Baking powder - 1 tsp
4. Butter - 1/2 cup
5. Milk (boiled and cold) - 1/2 cup
6. Chocolate chips- 1 tsp
7. Eggs - 2 
8. Salt - pinch of
9. Nescafe coffee powder - 1 tsp

Process :

1. Grease the cake tray. Dust with flour evenly and set aside.

2. Pour milk and suger in a mixing bowl and stir until sugar dissolves. Add flour, baking powder and salt. Gently mix until the flour is combined well. Start adding eggs one by one and keep mixing. Lastly add coffee powder and mix well.

3. Once the batter is ready, pour this in the cake tray.

4. Heat the heavy bottom kadai for 10 minutes and then place a steel stand (optional) inside the kadai and place the cake tray. If you do not have a steel stand, you can directly place cake tray in the kadhai. Sprinkle chocolate chips at the top and cover with a lid.

5. Let it cook for 15 to 20 minutes. After 15 minutes you can check by putting a knife side the cake, if the knife comes out clean, means the cake is done, else you can cook for another 5 minutes. 

Your Coffee cake is ready to serve. You can garnish it with some more chocolate chips and dust with coffee powder. 

Koraishuti r Kochuri || Matar Kachori || Green peas Kachori

Koraishutir Kochuri - as it is called in the Bengali language and is one of the most beloved Bong  breakfast menu, specially during winter. This is made with green peas stuffing. The stuffing is very mildly spiced so that the flavors of the green peas come through, and the outer covering of the kachori is not flaky or khasta like khasta kachori. The dough that is used is similar to the luchi dough and is made with Maida. These goes very well with Alu'r Dom or Chola'r Dal. 

Ingredients:

(For the dough)

1. Maida (all purpose flour)  - 150 grams
2. Salt - to taste
3. Baking powder - a pinch (optional)
4. Ghee - 2 tea spoon
5. Warm water - to prepare soft dough

(For the filling)

1. Shelled green peas  - 100 grams
2. Salt - to taste
3. Sugar - a pinch
4. Green chillies - 2 / or as per taste
5. Kalo jeera (nigella) - 1/4 tsp/2 tsp
6. Ginger paste - 1/2 tsp
7. Cumin powder - 1/2 tsp
8. Coriander powder - 1/3 tsp
9. Oil - for frying

Process:

1. In a mixing bowl, combine maida, salt, sugar and ghee and mix well. Then add warm water and knead for 5 minutes into a smooth dough. Cover and allow to rest for 30 minutes.

2. In another pan, drop the green peas with boiling water, cover and cook until the peas are soft (2 to 3 minutes approx.). Strain and transfer to a grinder jar adding green chillies, little bit of salt and sugar and grind to a fine paste. You can add little water in this paste, if needed.

3. In a small bowl, add ginger paste, cumin powder and coriander powder and make a paste adding 1 tsp of warm water and set aside to use later.

4. Now, we are ready with the spices ready, so lets make the stuffing. Heat 1 tsp oil or ghee in a pan, and temper it with kalo jeera and hing. Add the paste we have prepared with ginger and other powder spices and fry for 2 minutes. Now add the ground peas and saute on medium hear for 5-7 minutes until the mixture dries out and gathers around the spatula in a lump. Set the filling aside to cool. 

5. Divide the Maida dough into 10-12 portions and the pea paste also with same portion. You are ready with 10-12 white balls and 10-12 green small balls. Now the main part of making the kachoris. The same way we do the stuffing part for other parathas, take one green ball and stuff the same inside the Maida dough, cover it properly and set aside. Using the same way, do all the kachori ready.

6. Oil the roiling pin and surface well. Roll the kochuri's with a gentle hand, applying even pressure to a diameter of 13-14 cm. Almost same size we do for Luchi or Poori. 

7. On a frying pan, add oil and lower it into hot oil by pressing gently to allow the kochuri's to puff up. Fry both sides evenly until golden. Drain from the oil and serve hot with Chola'r dal or Alu'r Dom. We have enjoyed with Alu'r Dom.

CHICKEN DAL GOSHT || DALCHA

Dal gosht or Dalcha is a gravy dish which has any meat which is cooked with dal or veggies in it. It is more like a meat sambar. Mostly this recipe is cooked with mutton as well chicken. Here is my recipe for hassle-free one pot Dalcha with chicken.

Ingredients:

1. Boneless chicken - 200 grams
2. Chana dal - 1/2 cup (soaked for one hour)
3. Onion - 1 big size or 2 medium size
4. Ghee - 3 tsp
5. Garlic cloves - 5-6
6. Red Dry chillies - 2-3
7. Mustard seeds - 1 teaspoon
8. Cumin seeds - 1 teaspoon
9. Cloves - 3-4
10. Green cardamoms -2-3
11. Cinnamon - 1 inch stick
12. Turmeric powder - 1/2 tsp
13. Red chilli powder - 1 tsp
14. Salt to taste
15. Melon seed paste or Kaju paste - 2 tsp

Process:

1. In a cooker, heat ghee, add slice onions, dry red chillies and garlic cloves.
2. Add mustard seeds, cumin seeds, green cardamons, cinnamon, cloves and let them splutter. Saute till onion becomes translucent.
3. Add chicken pieces and mix well, Add turmeric powder, red chilli powder and salt. Add soaked chana dal and mix well.
4. Add 2 cups of water and kaju paste (or melon seed paste) and mix again. I have used kaju paste. 
5. Close the pressure cooker with the lid and let it cook under pressure till 3-4 whistles. Reduce the heat and continue to cook for 10 more minutes.
6. When the pressure reduces, open the cooker and check if the chicken pieces are properly boiled. (Note - You can add fresh cream if available)
7. Transfer into a serving bowl, garnish with fresh coriander or onions. Serve hot, goes well with steamed rice.

Besan Laddu

Nothing beats the charm of Besan Laddu in an Indian household. The aromatic flavors of Desi Ghee & Besan fill our hearts and homes with pure love and happiness. Besan Laddu is one of the most popular Indian Sweets. Made with gram flour, sugar and ghee. This dessert requires only a handful of ingredients but tastes amazing. If you want crunch in your laddu, you can also add few tablespoons of sooji (rawa / semolina). 

Ingredients: 

1. Besan - 1 cup
2. Ghee - 1/4 cup
3. Sugar - 1/2 cup
4. Cardamom powder - 1/3 tsp
5. Almonds and Cashews - 1 tsp (chopped) - Optional

Process:

1. To a heavy bottom pan, add the ghee and let it melt on low heat. Once the ghee melts, add the besan to the pan, heat should be low all the times. 

2. Mix the besan and the ghee together, at first it will form a clump, dont worry and keep stirring, it will start to loosen up a bit. Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes it will turn into a smooth paste like consistency. I roasted the besan for around 20-25 minutes on low heat until it had a nice golden-ish color and my kitchen filled with a beautiful aroma, I removed the pan from heat.

3. Remove the pan from heat and transfer the besan to another container so that it doesn't cook further and doesn't burn. Let it cool down room temperature. Then add the cardamom powder and mix and now let the besan cool down for at least 10 minutes. Do not add sugar to hot besan else the sugar will melt and then your won't be able to bind the laddus. Add sugar and raisins / nuts (if you are using) once the besan is totally cool down and easy to touch. Mix everything together until the sugar and nuts are well combined. You will get a smooth besan dough.

4. Then, pinch a small ball from the dough, press and roll between your palm to form a round shape. Repeat with the remaining dough. You can make around 10-12 laddus from the dough. You can garnish with nuts also. Store besan laddu in airtight container and enjoy. 

PALAK CHICKEN || SPINACH CHICKEN

My love for Chicken is never ending and this delicious Palak Chicken is all that I need to make my Sunday better. When it comes to easy and healthy chicken recipes, palak chicken or spinach chicken is one of them. This is a semi thick Indian curry of chicken and spinach that is cooked together along with spices. You can grind the spinach and cook this, I have not grinded the spinach and left them in the curry into pieces.

Ingredients:  

1. Chicken - 500 gram
2. Spinach - 500 gram (finely chopped or puree, whichever you are using) 
3. Tomato - 1 (finely chopped)
4. Onion - 2 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Green chilli - 3-4 (as per taste - slit)
7. Salt to taste
8. Turmeric powder - 1/2 tsp
9. Cumin powder - 1/2 tsp
10. Coriander powder - 1/2 tsp
11. Red chilli powder - 1/2 tsp
12. Garam masala powder - 1/2 tsp
13. Bay leaf -1
14. Dry red chilli - 1
15. Cinnamon stick - 1 inch
16. Cloves - 3-4
17. Mustard oil - 3 tsp (for cooking)
18. Butter - 1 cube / 1 tsp

Process:  

1. To start with, marinate the chicken pieces with ginger garlic paste, turmeric and keep aside for 30 minutes.

2. Heat butter and oil together in a pan and add cinnamon stick, cloves, bay leaf and dry red chilli and allow them to crackle. Add onion and fry them till soften and then add tomatoes and green chillies, saute for 5-7 minutes and then add all the powder spices and salt. Mix well. Cover with a lid and let it cook for 2-3 minutes. 

3. Add marinated chicken pieces and saute on high flame for 5-6 minutes. Stir in between. Add half cup of water, cover and simmer for 10-15 minutes. Once the chicken pieces half done, add the chopped spinach / or spinach puree (whichever you are using) and garam masala, mix well. Adjust the consistency if required and cook on medium flame for another 5-6 minutes or till done. Serve hot with steamed rice or chapati.

CHICKEN & VEG THUKPA

This is originated in Tibet and very popular in Nepal, Myanmar and many states in India as well. It is a fragrant, healthy and satisfying soup which is easy to make. Very warm and comfortable and of course a perfect meal for a busy week day or a cozy winter meal.

Ingredients:  

1. Tomato - 1 (cut into slices)
2. Ginger - 1 inch
3. Butter / oil - 1 tsp 
4. Green chillies - 1-2
5. Garlic cloves - 3-4
6. Salt
7. Black pepper - 1 tsp
8. Cumin seeds - 1 tsp
9. Carrot - finely chopped or sliced (about 1/3 cup)
10. Zucchini / Courgette Or you can use Mixed Peppers - chopped (about 1/3 cup) - I have used Zucchini.
11. Noodles - 1 packet 
12. Onion rings - chopped (2 tsp)
13. Garam masala powder - 1 tsp
14. Chicken stock - 3-4 cups
15. Chicken pieces - Pre boiled and chopped
16. Black pepper - 1 tsp

Process:  

1. In a blender combine ginger, garlic, green chillies and cumin seeds. Blend until smooth. 

2. Heat butter / oil in a pan and transfer the mixture to the pan and cook stirring occasionally. Add the chicken stock and bring it to boil. Reduce heat and add all the veggies and pre-boiled chicken pieces. Cook until veggies are a little tender. 

3. Boil noodles in another pan adding black pepper.

4. While serving add noodles to the broth and add salt, pepper (if required), garam masala powder and mix well. Garnish with Onion rings.

NOTE : If you want to make this more spicy and colorful, you can add tomato while grinding the spices along with red chilli powder. It will give a rich color to your Thukpa.

TOMATO SOUP

Tomato soup is absolutely comforting, tastes delicious and flavor packed. A good tomato soup is all about flavors, with a right balance of sour and sweetness, which I have been making for my family since decades. It is super simple to make and needs only a handful of ingredients.  The amazing thing about this soup is that it can be made in different ways & each taste different depending on the ingredients used and cooking method. Some taste so plain with less flavors while some taste very sour or runny. This one has amazingly great flavors, nice texture and of course an all time favorite one.

Ingredients:  

1. Tomatoes - 200 gram (ripe, red and less sour)
2. Onion - 1 medium size (finely chopped - Onion adds a sweet flavor to the soup)
3. Butter - 1 tsp 
4. Bay leaf - 1
5. Garlic cloves - 2-3
6. Salt
7. Cornflour - 3/4 tsp
8. Sugar - 1/2 tsp

Process:  

1. Heat butter in a pan. Then add bay leaf and garlic cloves, saute for a minute and add chopped onions. Fry them on a high flame for 2 to 4 minutes until they are slightly roasted. This brings out the sweet flavor from onions.

2. Add tomatoes and sprinkle salt (1/3 tsp) and cook until slightly soft. Cool the mixture once done and discard the bay leaf. Transfer to a blender jar and pour 1 cup water and blend to a smooth puree. Blend very well until smooth. 

3. Place a sieve over a pan or pot and pour the blender mixture and filter. Discard the coarse particles. Bring the soup to a boil on a medium heat. 

4. Meanwhile add  corn flour to half cup of water and mix well to make a slurry. (If you do not prefer corn flour in this recipe then you may add a small boiled potato and blend.) Once the tomato soup comes to a boil, simmer for 2-3 minutes. Then gradually stir in the corn flour mixture.

5. Now add sugar and stir. boil this well until the tomato soup thickens and the raw flavor of the flour has gone. Taste and adjust salt if required. When it reaches your desired consistency then add herbs and black pepper. Turn off the flame. Transfer the soup to serving bowls and garnish with herbs and cream (if you are using cream). Serve hot with croutons or toasted bread.

NOTE: If you are vegetarian, you can skip onion garlic and use the same process. 

MOCHAR GHONTO (Banana Blossom Curry)

Mocha in Bengali means Banana Blossoms. Also known as Plantain flowers, which have amazing health benefits. They are high source of vitamins and minerals and also helps to prevent infections. The magnesium in the banana blossom makes it a happy flower as it is believed to reduce anxiety and alleviate your mood. The Mochar Ghonto is a traditional Bengali preparation, where the banana flowers are cooked along with potato and aromatic spices. It is a dry curry recipe and is often served along with steaming hot rice and Ghee. One of my favorite since childhood, I have seen my mom cooking this Ghonto with fresh banana blossoms from our own garden. But here in Mumbai (in my locality), I hardly get to see this flower.

Thanks a ton to my beloved brother, whom I call as "ReepBhai", who brought these Banana blossom for me on the Bhai Phota day, when he visited us after one year (of course due to Corona, else we live in the same City). He brought these flowers and cleaned as well. Hats off ReepBhai! Sometimes the simplest things mean the most. Thank you ReepBhai, your thoughtfulness is a gift I will always treasure. 

Ingredients:

1. Banana Blossom - cleaned and chopped
2. Potato - 2 (cut into cubes)
3. Turmeric powder - 1/2 tsp
4. Red chilli powder - 1 tsp
5. Garam masala powder - 1/2 tsp
6. Sugar - 1/2 tsp or as per your taste
7. Ghee - for garnishing
8. Salt as per taste
9. Bay leaf - 1
10. Dry red chilli - 1
11. Panch Foron - 1/2 tsp
12. Mustard oil - 2 tsp
13.Grated coconut - 1/4 cup
14. Green chilli - 2-3 (slit)
15. Ginger paste - 1 tsp
16. Green cardamom - 2-3

Process:   

1. To start with making Mochar Ghonto recipe, we need to clean the banana blossom (For me, that part is already done by my brother), Lucky me.

2. Once the cleaning is done, chop the florets finely and soak them in water. Add turmeric powder and salt and pressure cook for one whistle adding half cup of water. Once cool, gently mash using the back of a ladle. 

3. Heat mustard oil in a heavy bottomed pan over low flame, when the oil starts to smoke, add bay leaves, panch foron, dry red chilli and whole green cardamom. Now add ginger paste and saute for 20 seconds. Then add the cubed potatoes, chilli powder, salt and little water and let the potatoes cook for 5-7 minutes. Once the potatoes are almost done and dry, add the cooked banana blossom, sugar and mix well. Cover and cook for another 2-3 minutes. Adjust salt and add slit green chillies. 

4. When the curry is almost done, add grated coconut, garam masala powder and stir well over medium flame and switch off the flame. Garnish with a tea spoon of ghee. Mochar Ghonto is a dry curry recipe and often served along with steaming hot rice and ghee.

PALAK PANEER

Palak Paneer is a healthy curry of spinach (palak), fragrant Indian spices and cottage cheese (paneer). It was traditionally a North Indian winter dish but now all year through it is available in most parts of the country's restaurant menu card, and we also cook this at home not only during winter, but almost through out the year. It is so easy to cook and a favorite dish to many of us. 

Ingredients:

1. Spinach 350 grams 
2. Paneer - 200 gram
3. Garlic cloves finely chopped - 3
4. Ginger - 1" finely chopped
5. Green chilli - 2-3 as per your taste
6. Oil or Ghee - 2 tsp
7. Onion - 1 large (finely chopped)
8. Tomato - 1 (finely chopped)
9. Salt to taste
10. Turmeric powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp
12. Cumin seeds - 1/2 tea spoon
13. Red dry chilli - 1 
14. Red chilli powder - 1/2 tsp or as per taste

Process: 

1. To a pot of boiling water, add little salt and then spinach leaves to it for about 2 to 3 minutes until wilted. Take them out and put them in ice cold water. In a blender, add the spinach and make a smooth paste and set aside.

2. Heat a pan on medium heat. Once hot, add oil or ghee, add the dry red chilli and then add the cumin seeds, green chili, chopped garlic and chopped ginger. Sauté for few minutes until it starts changing color, Then add the chopped onions and tomatoes. Cook the onion for 2 to 3 minutes until soft and translucent.

3. Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point. Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute. If you like you can add 1/2 tea spoon sugar also and at last 1/2 tea spoon ghee (optional). Then add paneer pieces and mix well, let the curry simmer for 2-3 minutes. 

Note : You can make this on full vegetarian way as well, without garlic and onion. Same process to follow. 

GRILLED PORK SEEKH KEBABS

Kebabs are a healthier fast food option because they are not deep fried and include salad, however kebab meat does contain fat and the amount will vary depending on the meat used.  I always wanted to try grilled kebabs at home, be it with any meat. Here is my first try on Grilled pork seekh kebabs. And is the simple and excellent recipe for for the same.

Ingredients:

1. Pork - 200 gram (trimmed and cut into 1 1/2" pieces) 
2. Ginger Garlic paste - 1 tsp
3. Garlic ginger powder - 1 tsp
4. Black pepper - 1 tsp
5. Olive oil - 2 tsp (you can use regular oil also)
6. Onion - 1 big (cut into 1" pieces) (optional)
7. Capsicum - 1 (cut into 1" pieces) (optional)
8. Tomato - 1 big (cut into 1" pieces) (optional)
9. Salt to taste
10. Fresh coriander leaves for garnishing (optional)

Process: 

1. In a large mixing bowl add pork pieces, all the powder masalas and salt and stir well until well combined. Add onion pieces, tomatoes and capsicum (whichever you are using) in the bowl. Add 2 tsp olive oil and toss to combine. Cover and marinate in the refrigerator for at least 4-5 hours or if possible, overnight. 

2. Thread the kebabs onto metal skewers, alternating between meat, onion, capsicums and tomatoes. For even browning, the meat and veggies should be just touching on the skewers and not crowded together. Let your skewers stat at room temperature for 30 minutes before placing on the grill.

3. Pre heat the grill to medium / high heat. Add skewers in a single layer and grill for 8-10 minutes total. Meal skewers turn like a triangle so I have cooked about 3 minutes per side on all the sides. Grill until cooked through. Spread some lemon juice over the kebabs and let them rest for 3 minutes before serving. 

MUTTON GHEE ROAST

Mutton ghee roast is a recipe from Mangalore where the spicy & freshly ground masala paste is roasted in ghee and then tossed with cooked mutton which imparts a rich delicious flavor of the spices to the meat. Using ghee really brings out all the flavors out.

Ingredients: 

To cook mutton:

1. Mutton - half kg
2. Ginger garlic paste - 2 tsp
3. Turmeric powder - 1 tsp
4. Ghee - 2 tsp
5. Salt to taste

To make the masala: (Blend all the below masala into a fine paste)

1. Dried red chilli - 4
2. Kashmiri red chilli - 2 (optional)
3. Coriander seeds - 2 tsp
4. Cumin seeds - 2 tsp
5. Fennel seeds - 1 tsp
6. Fenugreek seeds - 1 tsp
7. Pepper corns - 1 tsp
8. Cloves - 3
9. Cinnamon stick - 1"
10. Garlic - 5-6 pods
11. Ginger - 2" piece
12. Star anise - 1

To make the Gravy:

1. Curry leaves - 10-12
2. Ginger Garlic paste - 1 tsp
3. Masala paste - 3-4 
4. Onion - 2 big (finely chopped)
5. Yogurt - 2 tsp
6. Ghee - 3 tsp

Process: 

1. Heat ghee in a pressure cooker and add the turmeric powder to it and stir. Now add mutton chunks and ginger garlic paste to cook till the mutton changes color. Add salt and 2 cups of boiling water. Cover the cooker with the lid and cook on medium flame till 4 whistles. Switch off the flame and wait till the pressure drop to open the cooker. After opening the cooker, separate the mutton chunks from the broth. The mutton broth can be used for grinding the masala.

2. In a pan, melt some ghee and add the ground masala and also add yogurt to it and mix this well with ghee. Now add the broth which we have separated initially and mix well with the masalas. Add some salt if required. Need to cook this until the gravy thickens and reduces.

3. Now you can see the gravy is nice and thick, the ghee which we have added has oozed out and its time to add the cooked mutton pieces and mix well with the gravy. After mixing nicely cook this for another 5-10 minutes on medium flame. Finally add some curry leaves for garnishing and turn off the flame. Mutton ghee roast is ready to serve with hot steamed rice. 

MATAR PANEER (Pure Veg Recipe)

Matar paneer is one of India's most popular paneer dishes. In most Indian homes, it is made during the winter when fresh peas are in season. However it can also be made with frozen peas anytime around the year. This dish you will always see in the menu card specially in Northern Indian Restaurants. It's festive season and paneer is something that is quick to make and every one loves paneer, isn't it? So, lets make this easy and tasty recipe quickly. 

Ingredients: 

1. Paneer - 250 gram (If using store bought paneer, soak in warm water for 10 minutes before using)
2. Green peas - 1/2 cup (If using frozen, soak in warm water for 10 minutes before using)
3. Oil - 1 tsp
4. Cardamom - 2
5. Black pepper - 3-4
6. Cumin seeds - 1/2 tsp
7. Ginger - 1 inch (chopped)
8. Green chillies - roughly chopped (as per your taste)
9. Tomatoes - 3 medium (roughly chopped)
10. Cashew - 10-12
11. Ghee - 1 tsp
12. Bay leaf - 1
13. Red Chilli powder - 1/2 tsp
14. Coriander powder - 1/2 tsp
15. Garam masala powder - 1/2 tsp
16. Turmeric powder - 1/4 tsp
17. Salt to taste
18. Sugar - 1/2 tsp (optional)
19. Plant yogurt / Or fresh cream - 1 tsp

Process:

1. Heat one tsp oil in a pan on medium heat. Once the oil is hot, add 2 cardamoms, pepper, cumin seeds and saute until the spices are fragrant and the cumin seeds sizzle for few seconds.

2. Add cashew nuts, ginger and green chilli and cook for 3-4 minutes. Add tomatoes and cook for another 3 minutes by covering with a lid, until the tomatoes are really soft.

3. Remove the pan from heat and let the mixture cook down a bit, once it has cooled down a little, grind to a smooth paste and set aside.

4. Heat a tsp of ghee on the same pan and add the bay leaf and then add red chilli powder, saute for few seconds until you see a nice bright red color. Then add the prepared tomato paste back to the pan and mix well. Add all the powder masala, salt and sugar, mix well and cook the spices for a minute.

5. Whisk in 1 tsp yogurt or fresh cream (whichever you are using) stirring continuously until it mixed well, and then add water to the pan and let it come to boil. Add paneer cubes and green peas. Stir and then cover the pan. Let it simmer for 3-4 minutes on medium heat. Sprinkle some garam masala on top. Goes well with steamed rice, jeera rice or rotis. 

ALOO POSTO

Posto is the Bengali name of poppy seeds, and a part of Bengali cuisine. Aloo posto is a simple Bengali side dish made with potatoes cooked in a poppy seeds paste. The seasoning is also light with just salt and green chillies. You can however add pinch of turmeric powder if you wish to. To just say it is a simple side dish from Bengali cuisine, would be downplaying the importance of posto and especially aloo posto in a Bengali household. No Bengali kitchen is complete without posto in its spice cupboard. A saying goes like "You cannot keep away posto from Bongs".

Ingredients: 

1. Mustard oil - 2 tsp
2. Sugar - 1/4 tea spoon
3. Salt to taste
4. Potatoes - peeled and cut into cubes or fingers
5. Green chilli - 3-4 slit
6. Turmeric powder - a pinch  (optional)
7. Poppy seeds (Khuskhas or posto) - 3 tsp (soaked in 1/2 cup water)
8. Kalonji (kalo jeera) - 1/2 tea spoon

Process:

1. To make the posto paste, sieve the soaked poppy seeds into the smallest blender jar, add 2 chopped chilli (or as per your taste) and some water to help the grinding. Grind to a fine paste.

2. Heat mustard oil in a flat pan or wok. Bring it to a smoke at medium heat and then reduce the heat to low. Add kalo jeera to the hot oil When the seeds starts to sputter, add the potatoes and mix well. Cover and cook on low hear for 5 minutes.

3. Add the posto paste, turmeric powder, salt, sugar and slit green chillies. Add 1/2 cup water and mix everything well. Cover and cook for another 5-7 minutes on low heat. Occasionally stir in between to check if the water is sufficient and the potatoes are not sticking to the bottom of the pan. Cook until the potatoes are cooked through.

4. Aloo posto is basically a very thick gravy, if you want a thinner consistency add more water while cooking. Serve hot with steamed rice and dal. 

PINK COCONUT LADDU

October is breast cancer awareness month, which is an annual campaign to raise awareness of this disease. This year, some food bloggers has initiated this campaign which is known as pinktober4breastcaner, by cooking something with the color Pink. Any drinks or healthy pink dish or any dessert. however I have picked up the third one, that is pink dessert and made these cute Pink Coconut Laddus. 

Narkel Naru or Coconut Laddu is a very famous dessert or misti for Bengalis. We made this laddu specially during Lakshmi puja, which is celebrated just after Durga puja. This time I have made this before Lakshmi puja, and of course with a twist. You can made this naru with sugar or jaggery (whichever you like). I have made this for the campaign, but cant use any food colors so I have used little bit of beetroot juice to give this beautiful baby pink colors in the laddus. Do try this, the recipe is extremely easy and same as we use for making simple coconut laddus.

Ingredients: 

1. Grated coconut - 2 cups 
2. Sugar - 1/2 cup
3. Condensed milk - 1/2 cup
4. Elaichi powder - 1 pinch
5. Beetroot juice - Less than 1/2 tea spoon

Process:

1. In a large kadhai, put the grated coconut and add condensed milk and sugar, cook on a medium flame. Reduce the flame after a while and keep stirring constantly on a low flame till the mixture dries.

2. Check the doneness on the hand, if you roll it, the hand should get slightly oily.

3. Grate a small piece of beetroot and take out the juice from it.

4. When the coconut mixture is ready, remove from flame and add cardamom powder and beetroot juice drop by drop till you get the perfect color. Take care not to use much juice, that will change the color of the laddus darker. Mix thoroughly and roll into small laddus. 

MAGGI BALLS

A perfect evening snack with family can always help you to forget the entire day work-stress or anything. Maggi, for me (and I am sure, for many) is just that warm blanket of comfort for anytime of the day, be it breakfast, lunch, dinner or just a twist in the evening time! Made these simple maggi balls with loads of veggies for evening snacks. And we all enjoyed these yummy balls with simple tomato ketchup.

Ingredients: 

1. Maggi - 1 and half packet
2. Onions - 1 (finely chopped)
3. Salt as per taste
4. Butter - 1/2 tsp
5. Capsicum - 1/3 (finely chopped)
6. Carrot - 1 tsp (grated)
7. Ginger - 1 inch (grated)
8. Spring onions - 1 tsp (finely chopped)
9. Cornflower - 1 tsp (you may use 2 tsp also, based on your dough type)
10. Oil for deep frying

Process:

1. Boil one cup of water adding 1/2 tsp butter and tastemaker, add one packet of maggi and cook for 2 mins. Do not overcook the maggi as it turns mushy. Once the maggi is done, let it cool down on room temperature.

2. Add all the chopped veggies (onions, capsicum, spring onions, grated carrot and ginger) along with salt and cornflower and mix well forming a soft dough, make sure not to mash the noodles. 

3. Grease hands with oil and prepare small balls. Coat with crushed maggi to get an extra crispy bite. Deep fry in medium hot oil, keeping the flame on medium. Stir occasionally and fry until the balls turn golden brown. Drain off, serve hot with tomato ketchup or any chutney. 

Narkel'er Bora r Dalna || Coconut Fritters curry

Preparing Narkel'er bora or Coconut fritters needs very much patience as it's a time taking affair in the kitchen. Though now-a-days we get readymade shredded coconut at shops. I have seen my mom buying coconut, break it, shred it and then proceed with the process of preparing heavenly Narkel'er bora for making this awesome Bong cuisine. We do not have to go through such hassles, since we get readymade shredded coconut now-a-days, and almost many easily usable ingredients are available in the departmental stores. This is a pure veg recipe, no onion garlic is used.

Ingredients: 

For Coconut Fritters:

1. Coconut - 2 cups (shredded)
2. Green chilli - 2-3 (finely chopped)
3. Rice flour - 1/2 cup or 2 tsp
4. Cornflour - 2 tsp
5. Salt as per taste
6. Sugar - 1 tsp (optional)
7. Turmeric powder - 1/2 tsp
8. Ghee - 1 cup - to fry and cook
9. Coriander leaves - 1 tsp (finely chopped) - This is optional, you can fry the fritters without coriander leaves and can add them in the gravy, as per your choice.

For the curry:

1. Ginger paste - 1 tsp
2. Green chilli - 2-3 
3. Cumin seeds - 1/2 tsp
4. Bay leaf -1
5. Dry red chilli - 1-2
6. Hing - a pinch
7. Sugar - 1/2 tea spoon
8. Salt as per taste
9. Cumin powder - 1/2 tsp
10. Turmeric powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp

Process: 

For making the fritters: 

1. Take the shredded coconut in a bowl. Add the chopped green chillies, Cornflour, rice flour, salt, sugar and turmeric powder in it. Add coriander leaves also (if you are using). Mix well, try not to add water because coconut itself releases water.

2. Prepare balls from the mix taking small portions and flatten little with the help of your palms. They are ready to be fired. Heat oil and on a moderately low heat, fry the fritters on batches, make sure the heat should not be very less, it can break the fritters. you need to take care on the heat properly while cooking this, much patience is required here.

3. Once all the fritters are done, place them on a tissue paper and keep aside.

4. In a deep frying pan, heat oil and add cumin seeds, hing, bay leaf and saute for 2 minutes. Now add ginger and chilli paste, salt, sugar, turmeric powder and half cup of water. Saute them till oil separates from the spices. Now add 2 cups of water. When the gravy starts boiling, add the fritters and cook it for 2 minutes in medium flame.

5. Add ghee and garam masala powder and for 1 more minutes. Narkel'er borar dalna is ready to serve. Serve with steamed rice. You can also enjoy simple Narkel'er bora along with plain Dal-Bhat (steamed rice and dal) 

Maggy Manchurian in Gravy

Everyone loves Manchurian, but have you ever tried making Manchurian with Maggie? Yes, its totally delicious. Here is the detailed recipe, do check it out, try and share your views.

Ingredients: 

For the Manchurian:

1. Maggy - 1 and half packet
2. Onions - 1 (finely chopped)
3. Salt as per taste
4. Butter - 1/2 tsp
5. Capsicum - 1/3 (finely chopped)
6. Carrot - 1 tsp (grated)
7. Ginger - 1 inch (grated)
8. Spring onions - 1 tsp (finely chopped)
9. Cornflower - 1 tsp (you may use 2 tsp also, based on your dough type)
10. Oil 

For the Gravy:

1. Onions - 1 (diced)
2. Ginger - 1 inch (finely chopped)
3. Garlic - 2 tsp (finely chopped)
4. Salt as per taste
5. Capsicum - 1/2 (diced)
6. Chilli sauce - 1 tsp
7. Soy sauce - 1 tsp
8. Tomato ketchup - 1 tsp
9. Vinegar - 1 tsp
10. Cornflower slurry - 2 tsp
11. Spring onions - 1 tsp (finely chopped) & for garnishing also

Process:

For making the Manchurian

1. Boil one cup of water adding 1/2 tsp butter and tastemaker, add one packet of maggy and cook for 2 mins. Do not overcook the maggy as it turns mushy. Once the maggy is done, let it cool down on room temperature.

2. Add all the chopped veggies (onions, capsicum, spring onions, grated carrot and ginger) along with salt and cornflower and mix well forming a soft dough, make sure not to mash the noodles. 

3. Grease hands with oil and prepare ball sized manchurian balls. Coat with crushed maggi to get an extra crispy bite. Deep fry in medium hot oil, keeping the flame on medium. Stir occasionally and fry until the balls turn golden brown. Drain off and keep aside.

For making the Gravy

1. To make cornflower slurry, mix 2 tsp of cornflower in 1/2 cup water, mix well and keep aside.

2. In a large Kadhai, heat 2 tsp oil and add 1 inch ginger, 1 chopped green chilli and 2 tsp spring onions and saute for  minutes. Add diced onions and capsicums and stir fry on high flame. Now add tomato ketchup, chilli sauce, soy sauce, vinegar and salt as per taste. Further add cornflower slurry and mix continuously making sure the sauce thicks and turns glossy. Pour 1 cup water and mix well. Stir and boil until the sauce thickens slightly. 

3. Once the sauce thickens, add the noodle balls (manchurian) and mix well. Boil for 1 minute until the flavor is well absorbed. Transfer to a serving dish and sprinkle some chopped spring onions. 

Serve hot with Fried rice or noodles.

Stuffed Brinjal Curry

Stuffed Brinjal curry with spices that makes it flavorful and exotic. This has been in my eyes always whenever I see the small brinjals, loaded with the masalas, cooked until shiny. As a brinjal lover, I love almost all the dishes made with Brinjal. Not sure this particular recipe from which state of India, but again I saw my Aunty (Kakimoni) making this many a times during my childhood, and I just love it. 

Ingredients:

1. Brinjal (small) - 6-8
2. Salt as per taste
3. Oil 
4. Mustard seeds - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Tomato puree - 3 tsp 

To roast and grind: 

1. Garlic - 4-5 flakes (you can skip if you are vegetarian)
2. Ginger - 1/2 inch piece
3. Onion - 2 (you can skip if you are vegetarian)
4. Peanuts - 1 tsp
5. Sesame seeds - 1 tsp
6. Curry leaves 
7. Coriander seeds - 1 tsp
8. Dry coconut - 1 tsp
9. Green chilli - as per taste (chopped)

No roast ingredients to add while grinding

1. Red chilli powder - 1 tsp
2. Tamarind pulp - 2 tsp
3. Jaggery - 1 tsp
4. Sambar powder - 1 tsp

Process

1. Soak tamarind and take thick tamarind extract from a small sized tamarind. 

2. In a pan dry roast peanuts in low flame until it cracks and its fragrant. You can use roasted peanuts and skip this step also (if you already have stored roasted peanuts in the kitchen). Roast sesame seeds carefully in medium flame until golden. Roast coriander seeds until fragrant. Roast dry coconut until slightly golden. Keep all the ingredients in a plate to cool down. 

3. In a pan add 1 tsp oil and fry garlic ginger and copped onion along with curry leaves and cool down. Now grind all the above ingredients along with tamarind pulp, jaggery, red chilli powder, sambar powder and salt. Add one / two tsp water while grinding. The stuffing is ready.

4. Slit cut the brinjals halfway into four. Stuff this ground masala in the brinjals. After that, in a non stick pan heat oil and splutter mustard seeds and jeera. Place the stuffed brinjals and give it a fry. Add the remaining ground paste (if any) to it and cook covered in low flame for 10 minutes. Turn the brinjals carefully and cook again in low flame for another 5 minutes until the brinjals are done. Take care not to burn the masalas. Stuffed fried brinjals are ready now. Keep aside

5. For making the gravy, I have used just tomato puree and little bit of powder spices. In a frying pan, add oil and cumin seeds. Once cumin seeds are fragrant, add tomato puree, slit green chillies (as per your taste), salt, turmeric powder, cumin powder, chat masala or amchur powder (this is optional), a pinch of sugar, little water and let it cook for 3-4 minutes. Add the stuffed fried brinjals in the gravy, cover and cook for more 2-3 minutes. Sprinkle some fresh coriander leaves and serve hot with steamed rice or roti, whichever you like.