Chicken Kheema

Hi All

I am back after a long time… hope you guys are enjoying…today I am going to share a very simple but extremely tasty recipe. This is all time favorite of my daughter, husband and my nephew and many friends.

You need just few ingredients and it’s the dish you can die for.

Its Chicken Kheema. Please note that the kheema /Mince that you buy should be reddish/pinkish in shade. The white ones will turn very dry and tasteless. I use Venky’s chicken kheema rolls but if it not available, just ensure that the color of mince/kheema is Pink/red

Ingredients

Chicken Kheema/Mince                                                    : 500 gms.

Finely Chopped Onion                                                      : 1 Cup

Garlic Paste                                                                     : 1 ½ tsp.

Ginger Paste                                                                    : ¾ tsp

Tomato Paste                                                                   : ¾ cup (freshly grinded)

Salt                                                                                 : as per taste

Chili powder                                                                     : as per taste

Green Cardamom                                                              : 3-4 nos.

Oil                                                                                   : 1 tbsp.

Method

Heat the wok/kadai, add oil . When the oil is heated up crush the green cardamom and put it in the oil. Add the chopped onions and fry till they turn pink. Add the ginger garlic paste and put the heat on low and fry for 5-7 minutes. Now add the freshly grinded tomato paste, chili powder and salt. PLEASE NOTE: NO TURMERIC POWDER. Cover the wok/kadai and let it simmer for some time. Stir in between. When you see oil starts leaving add the kheema/mince. Mix it well and cover. Do not add water. Kheema/mince will leave water on its own. Break the mince block in between and let it simmer for 10-15 mins. After 15 minutes just remove the cover stir well and let the water evaporate. Again you will see the mixture is leaving fat. Turn off the gas and enjoy this with Paratha, rice, etc.

You can use the same mixture for Kheema Paratha , Sandwich or cutlets.

Love

Arpita

Jhinga Postu (Ridge gourd with Poppy Seeds)

Hi All

It’s been a while, I have posted something vegetarian for my friends. You all must have heard about aloo postu (potato in poppy seeds) which is a famous Bengali vegan dish. Today, I am going to post something different with posto (poppy seeds). This is for people who want to avoid potatoes totally. This is made with ridge gourd which is known as Todi in Hindi, dodka in Marathi and jhinga in Bengali.

Ingredients

Ridge gourd                                                      : 250 Gms

Poppy Seeds (khus Khus)                                   : ¾ cup

Green Chili                                                        : 5 nos

Kalonji                                                               : ½ tsp.

Oil                                                                     : 3 tsp.

Salt                                                                    : as per taste

Turmeric powder                                                : ¾ tsp.

Method

Soak the poppy seeds for ½ hr. and wash it clean through a sieve. Then put it in a grinder, add one green chili and little water to make a smooth paste. Please do not omit the chili since it makes the poppy seeds (khus khus) go little bitter without it. Ensure there are no grains in the paste. Grind it really well.

Peel the ridge gourd clean and chop them in cubes, ensure they are not too small. Ridge gourd leaves lots of water and will become totally mushy once cooked. So ensure they are medium sized.

Now heat the kadai/wok. Add the oil and let it heat. Add the kalonji and once it starts spluttering add the ridge gourd. Add turmeric powder, fry it till it starts wilting. Now add the Poppy seeds’ paste and keep frying. DO NOT add salt at this stage. Let the water evaporate as much as possible. When the mixture starts sticking to the wok/kadai wall add the salt. Mix it well, add ¼ cup water, and add the whole green chili (you can split it if you want hot or leave it whole without the stock). This gives a flavour to the dish. Once it become thick remove from heat and enjoy it with steamed rice. It will not become too dry since ridge gourd is high in water content.

Enjoy your meal and do give me feedback once you have tried.

Love

Arpita

Bengali Mustard Fish curry

Hi All

Have been away for some time, hope you all are trying out my dishes. Today I am going to share Bengali fish curry…which is my personal favorite and lots of my friends who are non-Bengalis they like it too. Though I am using Eel (Baam) here you can cook this with any sea fish like seer (Surmai), catfish (Ayer), Muller (Sole)

This dish is made with mustard seeds. There are two types of mustard Bengalis use one is black and the other is yellow. I prefer the yellow one since it’s less pungent and tastes better.

Today I do not have photograph, will post once I get it.

Ingredients

Fish                                                                : 500gms

Mustard seeds                                                  : 2 tbsp.

Kalonji (onion seeds)                                         : ½ tsp.

Oil                                                                   : 3 tbsp.

Turmeric                                                          : 1 ½ tsp.

Salt                                                                  : as per taste

Green Chili                                                        : 2-3 split lengthwise, 1 whole.

Onion Chopped                                                  : 1 tbsp.

Garlic                                                                : 1 pod finely chopped (if small then 2)

Method

Clean the fish thoroughly, marinate with ½ tsp. turmeric and salt and keep it aside for 5-10 minutes.

Soak the mustard seeds for ½ hour and then grind it in a grinder with the whole green chili. Add little water while grinding so that it gets a thick paste consistency. Make the mustard paste smooth. Remove it from the grinder and add little more water so that the paste can be sieved. Keep the strained liquid aside and throw the residue.

 Now heat the oil in the wok, add the kalonji (onion seeds) let it splutter then add the chopped onions and garlic let it fry but do not let it turn brown. Add the fish and let them turn opaque, now add the strained mustard liquid, add turmeric and salt. Let it fry at high heat. Keep stirring gently so that the fish does not break. This way water evaporates and the oil leaves. Add water but not too much …you can add approx. ½ cup water, add the slit green chili and get it to boil on simmer. Once it’s boiled. Remove it from heat and serve hot with steamed rice.

Note: If you want to try with Rohu, Katla, Tilapia or any freshwater fish just omit the onion & garlic and follow all the other process.

Padval Jhinga

Hi All

Today I am going to share a Bengali prawn recipe. There is a myth that Bengali food is all about Kosha Mangsho (mutton in dry gravy) and prawns malai curry (prawn cooked in coconut milk), etc. There are lots of forgotten or lost recipe of Bengal which I am going to share. These recipes are simple and cooked with very less spices but extremely tasty. Since Bengalis eat lots of fish, they do include vegetables in them to make it wholesome.

Today I am sharing a recipe called Parwal Jhinga (Snake gourd with prawns.)

Ingredients

Padval (Snake gourd)                                                    : 500gms

Potato                                                                          : 1 large

Prawns (medium size)                                                   : 300gms

Onions                                                                         : ½ cup sliced

Turmeric                                                                      : ¾ tsp.

Chili powder                                                                 : as per taste

Salt                                                                              : as per taste

Oil                                                                                : 2 tbsp.

Green Chili                                                                    : 3-4 Nos.

Method

Peel and slit the snake gourd lengthwise, remove the seeds and cut into semi circles not very thick. Please refer to the photo.

Peel the potato and slice them as thick as the snake gourd.

Clean the prawns and devein them.

Now take a wok/Kadai and put the oil. Once the oil is hot add the potatoes, once they get slightly wrinkled and edges turn slightly brown add the onions. Put the flame low and fry till the onions become soft. Now add the snake gourd, turmeric, chili powder, salt and green chilies slit length wise. Stir well and keep the heat low and cover the wok/kadai. After 5 minutes you will see that snake gourd, has left water, if not then add few table spoons. Once the potato and snake gourd is almost cooked add the prawns and cover it for another 7-10 minutes. You will see the prawns curling up and turning white. Mix well in the mixture. Put the flame off but keep it covered for 10 minutes as a standing time for the prawns to cook thoroughly in its own heat.

This dish is supposed to be dry but can be enjoyed with steamed rice or chapatti.

Enjoy your meal and see how easy and soothing to eat as the spices are minimal.

Note: 

• You can avoid splitting the green chili, if you do not like it hot. You can add it without slitting and by only removing the stalk. Green chili gives a very fresh flavor.
• I use fresh prawns and they taste better than the frozen ones, but you can use the frozen ones.

Love
Arpita

Pocket Buns

Hi All

I am back with some yummy recipe....this is good for Kids snacks or your breakfast too. Though I am making this non veg you can make it vegetarian

Ingredients (Serves 2)

Mini Bun                        : 4 nos.

Light Mayonnaise           : 2 Tbsp.

Grated cheese                : 2-3 tbsp.

Ham                               : 2-3 tbsp. (finely chopped ½ cm by ½ cm)

Pizza Seasoning              : just to sprinkle

Method

Preheat the oven with the top grill on at 250°C

Slice the bun in quarter but do not cut till the end it should look like a flower or pocket with the ends intact. Now line it with mayonnaise. Stuff with chopped ham and then cover the top with cheese…just as shown in the picture. 

Sprinkle some pizza seasoning. Put it in the oven for 7-10 mins. You will see the melted cheese turning brown.

Serve it hot with fried eggs.

Enjoy yourself and let the kids enjoy their snack/breakfast

Note: Vegans can omit the ham and bake it only with mayonnaise and cheese, or stuff with bell peppers, tofu, Paneer, etc.

Love

Arpita 

Cold Salad

Hi All

Hope you all had a good weekend. As told by few of my friends, I should give a break in blogging, for all to catch up on the recipes. So I am back after a weekend. Had a beautiful time and the weather is lovely too. Since, rest of you all must be dreading to go to the kitchen and eating anything spicy, I am putting up a very low calorie salad. Though I am making a non-vegetarian one, you all can go vegan with this. The no of vegetables you can add is your choice.

Ingredients

Romaine Lettuce or Iceberg lettuce                                       : 1 cup (roughly torn)

Boiled boneless Shredded Chicken                                         : ½ cup (boiled in plain water and salt)

Walnut kernel                                                                      : 2 tbsp.

Black grapes                                                                        : ¼ cup (halved)

Dressing

Lemon juice                                                                         : 2tsp.

Honey/Sugar                                                                        : 1tsp honey/1 ½ tsp. sugar

Black Pepper                                                                        : 1 pinch

Salt                                                                                      : 1 pinch

Extra virgin Olive oil                                                               : 2 tbsp.

Method

In a salad bowl mix roughly torn lettuce (you can use any lettuce you prefer; romaine or iceberg or any), shredded boiled boneless chicken, halved grapes and walnut. Mix them well and chill them. DO NOT put in the freezer. Refrigerator is good enough for few hours. This will ensure the leaves are crunchy and soothes your senses when you eat something cold in this summer.

Meanwhile make the dressing. Mix all the ingredient for the dressing except for the oil in a glass (preferably tall), now with a stirrer mix vigorously and slowly add the oil. You will see the mix changing its color and the dressing will start getting thicker.

Add this to the salad just before eating, toss it once and enjoy your Monday night dinner. You can accompany this with some tomato soup.

Note:

• 1.       Boneless chicken i use is always leg boneless, since the chicken is juicier.
• 2.       Instead of lemon juice for dressing you can use orange juice or Lime juice too.
• 3.       Vegans can add blanched broccoli, baby corn, etc. and Paneer or tofu too.

L Love Arpita

Tortilla/Chapatti Sandwich

Hi all

This is a very easy and tasty breakfast or snack option. In India every house will have left over chapatti. You can use store bought tortillas too. 

In this recipe I have given pictorial description of stuffing so that it’s easy to understand.

 Stuffing can be anything like leftover grilled chicken/ steak /vegetables. Dry vegetables curry which I am sure every Indian household is left with. 

My version of this sandwich is as follows

Ingredients (serves 1)

Salami/Ham                              : 4 salami or 2 ham slice

Processed Cheese                    : 1 tbsp.  (Grated)

Spring onion                             : 1.5 tsp. (finely Chopped greens)

Oil/butter                                  : just for brushing

Green Chili                               : optional (finely chopped)

Method

Take the chapati/ tortilla and spread on the chopping board. Brush it with olive oil or butter very lightly. Then flip it and on the non-oil side, place the salami/ham on one side of the chapati/ tortilla. Just as shown in the picture and sprinkle the cheese, spring onion and chili.

 Fold the other half and the sandwich should look like this before going on the griddle.

Place it on hot griddle. Now the oil side of the chapati/ tortilla will be on the heat. Place some weight on the sandwich and let it roast for 2-3 mins. Ensure it does not burn. Flip the sandwich carefully and let it roast from the other side too.

Once done take it off the heat, cut into triangles and bite into it. You can dip in ketchup but I like it without it too.

Enjoy your dish and do write back for any doubt.

Love

Arpita