Fried Cabbage with Shrimp

Bandha Kopi Chingri Mach

Serves: 6

Prep Time: 20 minutes

Cooking Time: 45 minutes

Ingredients:

1 cabbage, shredded

18-20 large shrimp, shelled and deveined

6-8 baby potatoes, cut in eighths

3 Tbsp. extra light olive oil

½ tsp. shah jeera or cumin seeds

1 cinnamon stick

1 star anise
1 tsp. Kashmiri mirch or chili powder

2 tsp. ginger paste

1 tsp. garlic paste

2 medium onions, sliced

6-8 plum tomatoes, cut in half

Salt to taste

1 tsp. Ghee or melted Butter
½ tsp. Bengali garam masala (ground cinnamon, cardamom and cloves)

2 – 3 green chilies, left whole

Directions:

1. Heat oil in a pan over medium-high heat and fry shrimp until pink.
2. Remove shrimp and set aside.
3. Heat oil in same pan and add cumin seeds, cinnamon stick & star anise.
4. When cumin starts to sizzle, brown the sliced onions.
5. Add cabbage, potatoes, tomatoes, ginger & garlic pastes, chili powder and salt.
6. Stir well, cover & cook cabbage over medium heat until it turns golden brown, stirring every 10 minutes.
7. Adjust salt to taste and return fried shrimp to pan.
8. Cook for 5 more minutes, garnish with ghee, garam masala and whole green chilies.
9. Transfer to a serving dish and serve with steamed rice or tortillas.

Minty Ground Chicken Curry

Minty Chicken Keema Curry

 

 

 

 

Servings: 6

Preparation time: 15 minutes

  Cooking time: 20 minutes

  Ingredients

1 lb. ground chicken

1 cup frozen green peas

1 cup plain Greek yogurt

3 Tbsp. mint-cilantro chutney (used for pani poori)

2 + 2 Tbsp. cooking oil

8-10 curry leaves

1 tsp. garam masala powder (see note below)

Salt to taste

2 Tbsp. crisply fried onions

2 heaped tsp. garlic paste

1½ tsp. ginger paste

¼ tsp. black mustard seeds

1 star anise

1 stick cinnamon

4 green chilies, sliced

Method

1. Marinate chicken for 30 minutes in salt, yogurt, mint-cilantro chutney, crushed fried onions, garlic and ginger pastes and 2 Tbsp. oil.
2. Heat remaining 2 Tbsp. oil in a pan and add mustard seeds, chilies, star anise, cinnamon and curry leaves.
3. As soon as mustard seeds sizzle, add chicken along with marinade and stir thoroughly.
4. Lower heat, cover and simmer for 20 minutes or until chicken is cooked.
5. Add peas, cook 2 minutes, sprinkle with garam masala & transfer to serving dish.

Serve with steamed rice, roti or paratha.

Note:

• Mint-cilantro chutney (a.k.a. pudina chutney) may be prepared at home or purchased from an Indian grocery store.
• Garam masala in Bengali households comprises 1 cinnamon stick, 3 cardamoms and 3 cloves that are roasted and ground to a fine powder.

Baby Potatoes in Poppy Seed Sauce

Alu Posto

Serves: 6

Prep Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

4 Tbsp. white poppy seeds (posto)

1 cup water

3 Tbsp. extra light olive oil

½ tsp. nigella seeds (kalo jeera/kalonji)

1 lb. baby potatoes, cut in half

2 tsp. ginger paste

Salt to taste

1 tsp.ghee or melted butter

2-3 green chilies, left whole

Directions:

1.   Boil potatoes for 15 minutes, drain, peel and quarter each half segment.

2.   Boil a cup of water in microwave, pour over poppy seeds in a bowl. Set aside to cool and soften.

3.   Puree the poppy seeds, water, some salt and a green chili until it reaches the consistency of a thick     sauce.

4.   Heat oil in a pan over medium-high heat and add nigella seeds.

5.   When the seeds begin to sizzle, add potatoes, ginger paste and salt.

6.   Lower heat to medium-low and cook for 5 minutes.

7.   Add pureed poppy seeds and stir until well combined.

8.   Cook for 5 minutes until the sauce reduces and just coats the potatoes.

9.   Garnish with ghee & whole green chilies and transfer to a serving dish.

Note:

• The potatoes can be replaced with several other vegetables, such as eggplant, cauliflower, potatoes, zucchini, ridge gourd (jhinge), sweet potatoes, or pumpkin, etc.

Eggplant in a Creamy Yogurt Sauce

Doi Begun

Ingredients:

1 cup plain yogurt
4 Tbsp. water
1/2 tsp. sugar
1/4 tsp. salt
1/2 tsp. roasted cumin powder
1 tsp. Bengali roasted five-spice powder (panch phoron)

4 large oriental eggplants, cut into bite-sized pieces
1/2 tsp. turmeric
Salt to taste
3 Tbsp. extra light olive oil

1 Tbsp. extra light olive oil
1/2 tsp. shah jeera or cumin seeds 

2 sliced onions
5-6 plum tomatoes, quartered
2 russet potatoes, cut into 12 pieces each
1/4 cup golden raisins

1 tsp. ghee or melted butter
1 Tbsp. chopped cilantro
2 – 3 hot green chillies, left whole

Directions:

1. Mix yogurt with the next 5 ingredients and allow it to come to room temperature
2. Coat eggplants and potatoes with turmeric and salt, then fry in 3 Tbsp. oil until golden brown. 
3. Heat 1 Tbsp. oil in a pan over medium-high heat and add cumin seeds.
4. When the seeds begin to sputter and sizzle, add sliced onions and saute until translucent.
5. Add tomatoes, potatoes and raisins, lower heat to medium-low and cook until potatoes are tender.
6. Add fried eggplant, adjust salt to taste and cook for 3 minutes.
7. Remove pan from heat source and add yogurt mixture, one tablespoon at a time, until the yogurt is thoroughly incorporated into the vegetables.
8. Garnish with ghee, chopped cilantro & whole chilies and transfer to a serving dish.

Note:


The yogurt is added a Tbsp. at a time so that it does not separate. 
Be very gentle when adding the yogurt so that the eggplants do not disintegrate.

Salmon in Mustard Gravy

Salmon Macher Jhal

Ingredients: 

1 large Salmon fillet, cut in pieces

Phoron:
3 Tbsp. vegetable oil
½ tsp. nigella seeds (kalo jeera)

2 Tbsp. posto (white poppy seeds)
4 Tbsp. black mustard seeds

1 large onion, sliced
¼ tsp. turmeric powder
2 Tbsp. tomato paste
Salt to taste
Pinch of sugar
5-6 plum tomatoes
1½ cups hot water 

Garnish with:
1 Tbsp. chopped coriander leaves (cilantro)
3 green chilies
1 tsp. ghee

Directions: 

1. Soak mustard seeds and 1 Tbsp. salt in tepid water overnight. 
2. Soak posto in hot water for 15 minutes. 
3. Strain the mustard and blend with posto.
4. Marinate the fish slices for 10 minutes in turmeric & salt. 
5. Fry fish lightly on both sides and set aside.
6. Add 3 Tbsp. oil to pan over high heat and add nigella seeds.
7. When seeds begin to sputter, fry the onions and tomato paste until oil resurfaces.
8. Add blended posto and mustard to the pan.
9. Sauté for 3 minutes, add the hot water, plum tomatoes and fish pieces.
10. Place lid on pan and cook over low heat for 10 minutes.
11. Adjust salt to taste and add sugar. 
12. Garnish with coriander leaves, green chilies and ghee.

Fish in Mustard Gravy

Tilapia Macher Jhal

I find that making this dish on the spur of the moment is not  possible because mustard seeds need to be soaked overnight in salt and water to get rid of its bitterness.  Using Coleman’s  Mustard saves a lot of time.  The other time-saver is to add the fish directly to the gravy instead of frying it beforehand.  This steams the fish, keeping it moist and tender.  

Inspiration for this recipe is attributed to Dipanwita Banerjee who is a wonderful cook!

Ingredients:

1 lb. Salmon, Tilapia or Catfish fillets or steaks

Soak next two ingredients for 15 minutes and grind into paste:

3 Tbsp. white poppy seeds (posto)

¾ cup boiling water

Stir into paste and set aside for 10 minutes:

1 Tbsp. Coleman’s English Mustard superfine powder

Phoron:

3 Tbsp. oil

½ tsp. nigella seeds (kalo jeera/kalonji)

2 green chilies, sliced

3 Tbsp. vegetable oil

1 medium onion, sliced

4 Tbsp. Hunt’s tomato sauce (not ketchup) or 2 medium tomatoes, diced

1/2 cup hot water

 Salt to taste

Garnish with:

1 Tbsp. chopped cilantro

Directions:

1.    Soak poppy seeds in boiling water for 15 minutes & blend both until smooth.
2.    Stir in Coleman’s Mustard and set aside for 10 minutes.
3.    Cut fish fillets in half.  If using fish steaks, leave whole.
4.    Heat oil in saucepan; add nigella seeds & chilies.
5.    When seeds begin to sputter, fry onions until translucent.
6.    Add tomato sauce or chopped tomatoes, lower heat & simmer until oil resurfaces.
7.    Stir in poppy seed paste & simmer for 5 minutes.
8.    Add ½ cup hot water, bring to a boil and add fish pieces.  
9.    Cook over low heat for 5 more minutes.
10.    Adjust salt to taste, garnish with cilantro and serve.

Cheerer Pulao

This recipe was inspired by a recipe from Mala Ray Chatterjee's Poha with Loads of Veggies in a Facebook group called Kitchen Raagas.  This recipe differs slightly from the original because I didn't have all the ingredients, so I am providing a modified version.  This is also for those readers who do not have a Facebook account.  This dish is fast and easy to make and is great for breakfast, brunch or lunch. 

Cheera or Poha is dehydrated and flattened rice flakes that is highly nutritious and lasts in the pantry for a long time. 

Ingredients
1 cup cheera (poha), washed and squeezed dry

2 Tbsp. vegetable oil
1/2 tsp. mustard seeds
1 green chili, deseeded and chopped 
1 tsp. urad dal
1 tsp. chana dal
1 tsp. cashew nut pieces
1 tsp. raisins

1 medium onion, chopped
1 Roma tomato, chopped
8-10 curry leaves
1 tsp. chopped ginger or ginger paste
1 cup chopped vegetables (cauliflower, carrot, peas, green pepper, potatoes/sweet potatoes) 
Salt to taste
Juice of 1/2 lime
1/2 lime cut in 4 wedges
1 Tbsp. cilantro

1 tsp. ghee

Directions

1. In a saucepan over high heat, sputter mustard seeds, chili, dals, cashews and raisins.
2. Add onions, tomatoes, curry leaves, ginger and fry for 2 minutes until onions soften.
3. Add vegetables and salt and cook until vegetables are cooked, about 10 minutes. 
4. Add cheera (poha) along with lime juice and mix well. 
5. Adjust salt  and chilies to taste and heat through.
6. Garnish with cilantro and ghee
7. Remove from heat to a serving dish and serve with lime wedges.

Fish in Light Gravy

Tilapia Macher Ajhali Jhol

This recipe was shared with me by my sister.  It is very quick and easy to prepare and uses just a few basic ingredients.  Because tilapia fillets are so delicate, I did not fry them first.  Instead, the gravy is prepared and the fish poached in it. This dish tastes very good when cauliflower is added to it.  

Ingredients
2 lbs. Tilapia fillets (or any white fish), cut in half

1 Russet potato, cut in 2 inch lengths

1 bunch cilantro, leaves and stalks chopped

2 green chillies, deseeded and sliced
2 Roma tomatoes, chopped
Salt to taste
2 Tbsp. vegetable oil
1/2 tsp. nigella seeds (kalo jeera/kalonji)

1 tsp. ginger paste

1/2 tsp. sugar
1 tsp. ghee

Directions

1. In a saucepan over high heat, sputter nigella seeds and sliced chillies.
2. Add tomatoes and ginger paste and fry for 5 minutes until tomatoes soften.
3. Add potatoes and cook until almost done.  
4. Adjust salt to taste, then add 2 cups hot water.
5. Add fish to saucepan, lower heat to medium and simmer until fish turns white
6. Remove fish from saucepan to serving dish.
7. Add cilantro, sugar and 1 tsp. ghee to the gravy, bring to a boil and remove from heat.
8. Pour gravy over fish and serve with hot cooked basmati rice.

Mixed Vegetables in Poppy Seed Sauce

Mixed Vegetables in Poppy Seed Sauce

Any combination of vegetables may be used in this recipe and shrimp may be added to the mixture for added flavor.

Ingredients
1 pkg. Freshlike frozen vegetables for soup
1 tsp. ginger paste
3 Tbsp. white poppy seeds (posto), soaked in hot water
1 green chilli, chopped
2 Tbsp. vegetable oil
1 tsp. nigella seeds (kalonji)
salt to taste
1/2 tsp. sugar
1 tsp. ghee

Directions

1. Heat oil over high heat and sputter nigella seeds.
2. Add frozen vegetables and ginger paste.  Cook until done.
3. Liquefy white poppy seeds along with the water in which it was soaking and chopped chillies.
4. Add poppy seed paste to vegetables and cook over high heat until dry.
5. Adjust salt to taste, sprinkle sugar over vegetables and garnish with ghee.
6. Serve with hot cooked rice.

Chicken Laksa Curry

Chicken Laksa Curry

The Vietnamese store in town stocks bottles of Laksa paste manufactured in Thailand.  The main ingredients are onion, garlic, galanga, shrimp paste, peanuts and coconut milk.   It's already cooked and I've added it to Ramen noodles or noodle soup for a delicious lunch on a number of occasions.  Today I decided to use it in a chicken dish, similar to Burmese Chicken Sipyan.

Ingredients
1 lb. skinless, boneless chicken thighs, cut up
2 Tbsp. Laksa paste
2 tsp. ginger paste
1 tsp. garlic paste
1 large russet potato, cut into bite-size pieces
2 large onions, sliced
1 large tomato, chopped
Salt to taste
2 Tbsp. vegetable oil
1 Tbsp. vegetable oil
1 cinnamon stick
2 star anise
1 tsp. Shah Jeera or cumin seeds
1 tsp. ghee

Directions

1. Marinate chicken in Laksa, ginger and garlic pastes for 15 minutes.
2. In a saucepan heat 2 Tbsp. oil over high heat and sputter cumin seeds, cinnamon and star anise.
3. Add onions and potatoes, lower heat to medium, cook potatoes until done and set aside.
4. Heat 1 Tbsp. oil in the same saucepan, add tomatoes and chicken along with marinade. Stir well.  
5. Simmer chicken until oil resurfaces, add cooked potatoes and onions and simmer for ten minutes.
6. Adjust salt to taste and remove from heat.
7. Garnish with ghee and serve with hot, cooked rice.

Minty Fish Curry

Minty Fish Curry

This recipe was inspired by a chicken dish Mum used to prepare.  Her father originally came up with the recipe. There are several differences between Mum's recipe and this one - hers uses chicken and yogurt, mine uses fish, tomatoes and tamarind.  It's a very quick and easy preparation and took only 10 minutes for the fish to cook through.

Ingredients
2 lbs. Tilapia fillets (or any white fish)
1 bunch cilantro, leaves and stalks chopped
1 bunch mint, stalks removed
2 green chillies, chopped
4 garlic cloves, chopped
1 large tomato, chopped
2 Tbsp. tamarind chutney
2 Tbsp. lemon juice
1/2 cup deep fried onions, crushed
Salt to taste
2 Tbsp. vegetable oil
2 Tbsp. vegetable oil
1 tsp. mustard seeds
1 tsp. cumin seeds
7-8 curry leaves
4 whole red or green chillies
1 tsp. garam masala
1 cinnamon stick
4 cardamoms
4 cloves
1/2 tsp. sugar
1 tsp. ghee

Directions

1. Cut fish fillets in half.
2. Puree cilantro, mint, 2 green chillies, garlic, tomato, tamarind chutney, salt and lemon juice in a blender.
3. Add 2 Tbsp. vegetable oil and rub all surfaces of fish with puree and crushed onions.
4. In a saucepan over high heat, sputter mustard and cumin seeds, curry leaves, 4 chillies, cinnamon, cardamom and cloves.
5. Add fish to saucepan, lower heat to medium and simmer fish until done.
6. Sprinkle garam masala and sugar over fish and garnish with 1 tsp. ghee.
7. Adjust salt to taste and serve with hot cooked rice.

Recipes I Must Try

Here is a list of recipes that I found on other blogs that I must try out in my kitchen.
Sources:

Blog Hop

• Archana's Kitchen
• The Chef and Her Kitchen
• Easy Cooking
• Gayathri's Cook Spot
• Love2 Cook Malaysia
• My Jhola
• My Mom's Recipes - by Anshu Bhatnagar
• My Singapore Kitchen
• Sanjeev Kapoor
• Tarla Dalal

Rice Dishes

1. Baby Potato Biryani
2. Cauliflower Biryani 
3. Chettinad Mushroom Biryani
4. Easy Fish Biryani
5. Malabar Coconut Rice
6. Masala Congee 

Appetizers

1. Sago Potato Rolls

Vegetable Dishes

1. Bean Sprouts with Tofu
2. Brinjal Theyal
3. Cabbage Carrot Thoran
4. Carrot Thoran
5. Cauliflower Thoran
6. Chayote Thoran - Chayote/Darjeeling Squash cooked with Thoran Mix.
7. Mixed Vegetable Thoran
8. Quick Cauliflower Sabzi
9. Spinach Thoran
10. Spinach Stir Fried with Garlic
11. Thoran Mix - a shredded unsweetened coconut mix used to cook vegetables and dal.
12. Winged Beans with Eggs
13. Winged Beans Thoran

Main Dishes

1. Chicken Fry
2. Dry Chicken Curry (Kethal Chicken)
3. Fish Curry
4. Fish Fry
5. Ground Chicken and Eggs
6. Hot and Spicy Chili Crab
7. Lentils (Toor Dal) with Mutton and Brinjal
8. Malai Kofta Curry
9. Mutton Curry
10. Mutton Fry
11. Paneer Malai Kofta
12. Pork in Coconut Milk - Slow Cooked
13. Prawn & Potato Fry
14. Puliya Mulaku Fish Curry
15. Singapore Style Pepper Chicken
16. South Indian Mutton Curry
17. Special Chili Chicken

Lentils

1. Easy Sambar
2. Lentils (Toor Dal) with Mutton and Brinjal

Sauces and Accompaniments

1. Coconut Chutney
2. Roasted Coconut Chutney 

Noodles

1. Egg Noodles
2. Rice Vermicelli - Singapore Bee Hoon
3. Vegetable Lasagna with Mushroom & Spinach

Desserts

1. Aam Doi - Baked Mango Flavoured Yogurt - Tried and truly delicious!
2. Black Glutinous Rice in Coconut Milk
3. Gulab Jamun - Pantua
4. Mango Burfi
5. Mango Fudge - Mango Burfi
6. Pati Shapta - Crepes with Coconut Filling
7. Shahi Tukda 

Chicken Keema Curry

Chicken Keema Curry

A really easy chicken curry made with ground chicken, diced potatoes and green peas that tastes great as a stuffing for pita pocket sandwiches or served over steamed Basmati rice or with tortillas/chapatis.

Ingredients:

1 lb. ground chicken

1 cup frozen peas

1 russet potato, peeled and diced

½ tsp. shah jeera or cumin seeds

1 cinnamon stick

2-3 star anise

2 large onions, chopped

2 large tomatoes, chopped

2 Tbsp. extra light olive oil

1/2 tsp. turmeric powder

1 tsp. coriander powder

1/2 tsp. cumin powder

1/2 tsp. Kashmiri mirch or chili powder to taste

2 Tbsp. ginger paste

1/4 tsp. garam masala powder

Clump of oyster mushrooms, chopped

4 cloves garlic, finely minced

1 green chili, finely diced

2 cups hot chicken broth

1/2 cup cider vinegar

salt to taste

Chopped cilantro (optional)

1 tsp. ghee or butter

1/2 tsp. sugar

Notes:  Substitute mushrooms with a can of drained garbanzo, cannellini or navy beans.

Directions:

1. Brown ground chicken and set aside.
2. Heat oil in a sauce pan over high heat and sputter shah jeera, cinnamon stick and star anise.
3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
4. Add ginger paste, turmeric, coriander and cumin powders, stir well and cook for a few minutes.
5. Add tomatoes, stir again and cook until tomatoes break down.
6. Add mushrooms, garlic, green chilies, diced potatoes and half the chicken broth.
7. Simmer until potatoes are partially cooked.
8. Add ground chicken, frozen peas and the rest of the hot chicken broth.  
9. Cover and cook until broth evaporates and oil returns to the surface.
10. Stir in sugar and vinegar and mix well.
11. Garnish with garam masala, ghee and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Mung Dal with Cauliflower

Mung Dal with Cauliflower

This is another of Mum's recipes that was served when we had guests for dinner.

Ingredients:

1 cup mung dal

1 cauliflower, cut into bite size pieces with stems attached

1 cup frozen peas

2 Tbsp. extra light olive oil

1 Tbsp. ginger paste

½ tsp. shah jeera or jeera/cumin seeds

1 cinnamon stick

2-3 star anise

½ tsp. turmeric powder

salt to taste

1 tsp. ghee (clarified butter)

2-4 green chillies, slit in half

chopped cilantro

Directions:

1. Roast mung dal in a dry skillet until fragrant and golden brown. Wash in several changes of water.
2. Bring 4 cups of water to a boil, add roasted dal and boil until dal is tender.
3. Meanwhile, heat oil in a sauce pan and fry cinnamon stick, star anise and shah jeera till seeds sputter.
4. Add cauliflower florets, top with ginger paste and turmeric.
5. Stir till everything is well combined and cook on medium heat until cauliflower is golden brown and soft.
6. Pour cooked dal over cauliflower, add frozen peas and 1/2 cup hot water and bring to a boil.
7. Simmer for 10-15 minutes and adjust salt to taste.
8. Garnish with ghee, green chillies and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Green Beans with Black Pepper

This preparation reminds me of Mum because she used to make this for us.  She was a wonderful cook and instilled the love for cooking in each and every one of her 8 children.

Green Beans with Black Pepper

Ingredients:

1/2 lb. green beans, cut in 1/2" pieces

1 russet potato, diced
2 Tbsp. extra light olive oil

½ tsp. kalonji/kalo jeera/nigella seeds (optional)

1 tsp. black pepper, or to taste

2 large onions, sliced

2 large tomatoes, chopped

salt to taste

Directions:

Heat oil in a pan and fry kalonji till seeds sputter.

Add chopped onion and fry until onions turn translucent.  Do not brown the onions.

Add chopped tomatoes and fry until tomatoes break down.

Add diced potatoes and green beans and simmer until potatoes are fork tender.

Sprinkle black pepper and salt and stir well.

Garnish with ghee or butter, if desired, and serve.