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Sunday, November 12, 2017

MIRCHI MURGI KA SALAN



MURGI MIRCHI KA SALAN (my way)

Mirchi ka salan (curry) is a traditional dish from the "City of Pearls" and divine Nizami cuisine. This peanuts and sesame based salan or curry is considered to be the most authentic accompaniment with biryani in Andhra cuisine and comes with many variations. Yes, you can make bhindi ka salan as well.
I wanted to make a salan that could be served with phulkas or paranthas or as a side with plain steamed rice and that's how the germ developed to cook chicken and chilli curry , the Hyderabadi way.
I had to tweak this traditional preparation a little bit so as to suit the typical Bengali taste buds, like the addition of jaggery, which you can omit. Secondly, I have added fresh coconut, as I personally feel it enhances the taste , but traditionally the recipe requires dry coconut.
Also , since it is not possible to get the Bhavnagri chillies here , I had to make do with the longish organic chillies which I ordered online.
Once in a while when you are in good cheer to make something exotic for the family , this dish could be given a thought.

And yes, nuts, sesame seeds, jaggery and lots of chillies make this recipe  iron and vitamin C, 

INGREDIENTS

Chicken- 500gms
Green chillies- 10 atleast
Peanuts - 1 cup
Coconut (sliced)- 5/6 pieces
Sesame seeds- 1/2 cup
Khuskhus/posto- 1 tbspn
Fenugreek seeds- a few
Ginger- 1inch
Garlic cloves- 8
Onion - 1 or 2
Cumin- 1/2 tspn
dried red chillies- two (optional)
Curry leaves- handful
Mustard seeds for tempering
Tamarind pulp- 2 tbsp
Salt - as required
Haldi- 1tspn
Black pepper powder- 1/2tsp
Garam masala powder- 1tspn or less
Coriander leaves - chopped (optional)
Jaggery- 1tbsp (optional)
Lemon juice to marinate

METHOD

Step 1

Marinate the chicken pieces ( boneless or with bone) with lemon juice, salt , haldi, black pepper powder and refrigerate for 2hrs. Take them out and shallow fry them , keeping the pan covered so that they are cooked properly . Almost done that is. Strain the oil and heat it again.

Step 2

Wash and de- seed the green chillies, fry them (lightly) and put them aside.

Step 3

Dry roast - peanuts+ posto +sesame+ methi+ coconut+ cumin+  dried chillies
Cool and blend with the garlic cloves and ginger.

Step 4

Add more oil if required and heat. Temper with mustard seeds and curry leaves. Brown the finely chopped onion and add the blended paste, alongwith haldi . Furthermore, add the tamarind pulp and jaggery. Let it simmer for a few minutes.

Step 5

Finally, add the chicken pieces and a cup of water. Let it soak in the flavour, and check the gravy to balance the seasoning. Once the chicken pieces are done, throw in the fried chillies, garam masala powder and increase the flame. Cook till the oil starts oozing.
The gravy should be thick and not runny or watery.
Before turning off the flame sprinkle the coriander leaves and keep covered till served.








Saturday, October 14, 2017

MAA CHINTA KARTI HAI.../ माँ चिंता करती है...

Maa chinta karti hai..

Brush kiya?
tiffin liya?
homework kiya?
water bottle?
ID ?

Uff, ye maa bhi na.
Bekar ki chinta karti hai..

Neend achhi aayi thhi?
Besan se muhn dhona,
malai se bhi..
kisi se jhagra hua kya?
mood off hai bitiya?
kha le kuchh
tel malish kar doon?
chhoti bandh doon?

Uff ..
Maa chinta karti hai..

Ye pahan ke jayegi?
kiske saath?
kab loutogi bitiya?
kuch kha lena haan
paise daal diye hai
bag ke bheetar
phone karna haan bitiya
kya khayegi bata dena

Maa bohat chinta karti hai..

Vida honey wali hai
theek se kha le
aram kar le
ja shopping kar aa
babuji se jitne chahiye lele

Maa hai na, chinta karti hai..

Tabiyat theek hai beta?
bukhar hai kya?
kuchh khaya hai subah se?
bhejun kuchh?
kuchh dino ke liye aa ja
bata dena, kya khayegi
kha lena haan
pani bhi piya kar zyada
phal sabzi theek se
achcha rakhoon?
bye beta..

Sach
Maa hi chinta karti hai…

माँ चिंता करती है ...
ब्रश किया?
टिफ़िन लिया?
होमवर्क किया?
वॉटरबॉटल ?
आई डी?

उफ़्फ़, ये माँ भी न.
बेकार की चिंता करती है..

नींद अच्छी आई थी?
बेसन से मुँह धोना,
मलाई से भी..
किसी से झगड़ा हुआ क्या?
मूड ऑफ है बिटिया?
खा ले कुछ
तेल मालिश कर दूँ ?
चोटी बाँध दूँ ?

उफ़्फ़ ...
माँ चिंता करती है...

ये पहन के जायेगी?
किसके साथ?
कब लौटोगी बिटिया?
कुछ खा लेना हाँ ?
पैसे डाल दिए हैं..
बैग के भीतर.
फ़ोन करना हाँ बिटिया?
क्या खायेगी बता देना?

माँ बहुत चिंता करती है..

विदा होने वाली है,
जा ठीक से खा ले
आराम कर ले
जा शॉपिंग कर आ
बाबूजी से जितने चाहिए ले ले...

माँ है न, चिंता करती है

तबीयत ठीक है बेटा?
बुखार है क्या?
कुछ खाया है सुबह से?
भेजूँ कुछ?
कुछ दिनों के लिए आ जा
बता देना , क्या खायेगी
खा लेना हाँ?
पानी भी पिया कर ज़्यादा
फल सब्ज़ी ठीक से
अच्छा रखूँ?
बाय बेटा ..

सच
माँ ही चिंता करती है ..

#everydayisamothersday

DADI KE KISSON MEIN WOH LADKI DADI HI TOH THHI.../ दादी के किस्सों में वो लड़की दादी ही तो थी....


Aaj itne saalon baad
samajh mein baat aayi, ki
dadi ke kisson mein
woh ladki dadi hi toh thhi

Sar kataa rakshas jab
tang karta tha gaonwasi
ek ladki doston sang
usey maar bhagati

Lal Kamal Neel Kamal
aur woh mandir ka laddoo chor
ek dusht souteli maa
aur aansoon ponchhti dost

Dhoop mein baith achaar banati
anchal se nikalti tarey hazar
‘load-shedding’ jab ho jaye toh
chand se roshni laati udhaar

Aaj itne saalon baad
samajh mein baat aayi, ki
dadi ke kisson mein
woh ladki dadi hi toh thhi

Pandrah baras mein dulhan
khud ek gudiya si
jeevan nayiya uthal puthal
phir bhi jhansi-rani si

Aaj jise ham kahte ‘feminist’
hamne barson pahle dekhi thi
narebaji bina, chupchap,
hazar muddey suljhati thhi

Pandrah mein byahi
phir bhi thha aseem gyan
do haath kaaj anek
sansaar ki thhi jaan

Aaj itne saalon baad
achanak hua mahsoos
dadi se kabhi poocha hi nahin
kaisa tha bachpan, afsos

Aaj itne saalon baad
samajh mein baat aayi, ki
dadi ke kisson mein
woh ladki dadi hi toh thhi?....

आज इतने सालों बाद
समझ में बात आई, कि
दादी के किस्सों में
वो लड़की दादी ही तो थी

सर कटा राक्षस जब
तंग करता था गाँववासी
एक लड़की दोस्तों संग
उसे मार भगाती

लाल कमल नील कमल
और वो मंदिर का लड्डू चोर
एक दुष्ट सौतेली माँ
और आँसूं पोंछती दोस्त

धूप में बैठ अचार बनाती
आँचल से निकालती तारे हज़ार
‘लोड-शेडिंग’ जब हो जाये तो
चाँद से रोशनी लाती उधार

आज इतने सालों बाद
समझ में बात आई, कि
दादी के किस्सों में
वो लड़की दादी ही तो थी

पन्द्रह बरस में दुल्हन
ख़ुद एक गुड़िया सी
जीवन नईया उथल पुथल
फ़िर भी झाँसी-रानी सी

आज जिसे हम कहते ‘फेमिनिस्ट’
हमने बरसों पहले देखी थी
नारेबाजी बिना, चुपचाप,
हज़ार मुद्दे सुलझाती थी

पन्द्रह में ब्याही
फ़िर भी था असीम ज्ञान
दो हाथ काज अनेक
संसार की थी जान

आज इतने सालों बाद
अचानक हुआ महसूस
दादी से कभी पुछा ही नहीं
कैसा था बचपन, अफ़सोस

आज इतने सालों बाद
समझ में बात आई, कि
दादी के किस्सों में
वो लड़की दादी ही तो थी....

#Grandmasbedtimestories #thakumarjhuli #girlhood #summervacations #grandma #memories

Sunday, March 26, 2017

KHANDESHI KHICHDI TEL

KHANDESHI KHICHDI TEL




This is a Maharashrian dish, a khichdi made with rice and moong dal. If you want you can add potatoes otherwise the flavourful tadka of dry chillies, hing and other ingredients is sufficient to satiate your palate. One awesome recipe, definitely for keeps. 

Step 1
Take equal quantities of rice and moong dal . Add haldi ,salt, jeera and hing . 4 to 5 cups of water depending on the kind of consistency you prefer .
Let this cook in pressure or a deep bottomed pan.

Step 2.

Heat around half to three-fourth  cup of oil . Temper with mustard , jeera ,sliced garlic , lots of dry chillies , chilly powder,  one finely chopped  small onion, hing , haldi and salt. You can add finely chopped potatoes at this stage. No sugar please . Now cover with lid and let cook .

Once cooked pour this over the khichdi and enjoy accompanied by a glass of chilled buttermilk.

"Khandesh is a region in Maharashtra which has a very hot climate where the folks of that region love to eat spicy food, high on pungency .
So basically this is a khichdi which is cooked without any spice but eaten with a super spicy oil  .. "

Recipe Credit - Mahesh Khole


KANCHALONKA MURGEE/ CHICKEN WITH GREEN CHILLIES

KANCHALONKA MURGEE/
CHICKEN WITH GREEN CHILLIES



INGREDIENTS

Chicken- 500 gms
Green chilli paste- as per preference
Ginger paste- one and half tableVspoon
Salt- as required
Oil and ghee- as required
Celery/randhuni powder- half teaspoon
Few green chillies (slit)- to garnish

METHOD


STEP 1

Heat oil and fry the sliced onions , add some green chilli paste, grated or minced ginger followed by the chicken pieces. Give it a good mix. Cook on a high flame for a few minutes. Season with salt. Cover and cook on a low flame .

STEP 2

Once the chicken is cooked, add a tablespoon of ghee/ clarified butter, sprinkle celery powder/ randhuni powder, few green chillies and cover the pan . Keep it covered till served.

Recipe Credit- Rukma Banerjee

Monday, March 13, 2017

LAHSUNI DHANIYA PALAK

LAHSUNI DHANIYA PALAK



INGREDIENTS

Spinach- 1kg (chopped)

Coriander- 500 gms (chopped)

turmeric powder- 1/2 tsp

jeera powder- 1/4tsp

hing- a pinch or two

salt- as required

sugar- 1/4 tsp (optional)

curds- 4 to 5 tbspn

whole cumin- 1/4 tspn

dried red chillies- 1 or 2

green chillies- 1 or 2 (chopped)

garlic - 12-15 cloves (crushed or finely chopped)

sesame seeds- 1/2 tspn (optional)

METHOD

Heat mustard oil ( 2-3 tbspn ), temper it with dried red chillies, cumin seeds, hing and 9 to 10 crushed garlic cloves. AS they turn brown add the chopped greens.

ON a medium flame keep stirring and cooking till the oil leaves the side.

next step is to add the curds, which has been beaten nice and smooth.

AT this stage increase the flame and as the water starts drying up, add salt.

I also add little sugar as I always feel it balances the taste. But it can be avoided.

I like mine bit overcooked and tangy. You may add less dahi and not overcook.

To finish the dish , in another pan heat little oil, temper with rest of the garlic and

sesame seeds and drizzle over the dish.

I did not have sesame seeds while preparing this dish hence they are absent in the picture here. But do add them as they have great benefits and also add a nice crunch to the finished product.

Happy cooking. 

MY RECIPE, MY STYLE

IDLI

IDLI




INGREDIENTS AND METHOD

Step 1
wash and soak

1. Rice- 3cups (5hrs)

2. urad dal- 1cup (2hours)

3. methi- half tsp (1hour)

Step 2

After 5-6 hours, soak one cup of poha / chewda for 5 minutes.

drain the water .

Grind all the ingredients separately and then mix them nicely .

the batter should be thick at this stage so use less water while grinding.

Step 3

Give the batter a nice mix , add a teaspoon of salt , mix gently and leave it covered for about 10 to 12 hours for fermentation.

Step 4

After 12 hours or so, you will see that the batter has fermented and increased in
volume. beat it nicely , and add salt as per taste.

For idli the batter should not be runny. For dosa you may need to add water and give it a gentle mix.

First batch of idli and first dosa should be enough to guide you regarding the
consistency.

Step 5

Oil the idli moulds/ plates and pour the batter.

Steam for 6- 7 minutes .

Insert a thin bladed knife or a toothpick in the center , if it comes out clean then you can spoon out the idlis. Or else steam it for another 2 -3 minutes.

Done.







MY RECIPE, MY STYLE

Wednesday, February 22, 2017

PALAK FRITTERS/ SPINACH FRITTERS



PALAK FRITTERS

INGREDIENTS


Fresh palak/ spinach leaves
Besan/ chickpea
Rice flour
Salt
Sugar
Red chilli powder(optional)
Chat masala or black/rock salt
Oil for frying.

PROCEDURE

This is a very easy dish to prepare . Less time consuming , yet very tasty dish. These fritters can be enjoyed as a snack with tea or coffee or as a side dish with dal chawal or even khichdi on a rainy day.
It is very important to choose the leaves which are crunchy and fresh. Wash them nicely. Now in a bowl , make a very thick batter with besan/chickpea, rice flour (one fourth of besan), salt (according to taste) and sugar (very little). To make it spicy you can add red chilli powder too. Allow the batter to rest for 5-10 minutes and beat it again nice and smooth. Heat the oil to a deep frying temperature. Lower the flame. Nicely coat each leaf with the thick batter and deep fry them on a medium to low flame, two to three leaves at a time. Drain the excess oil on a kitchen towel . 
Before serving, arrange the fritters on a platter and sprinkle some chat masala or black/ rock salt on them.

Spinach greens are supposed to be highly nutritious with great health benefits. Deep frying them is not that healthy as this process will definitely lower the nutrition quotient of vitamin K and iron by several degrees. But, once in a while it is all right to give in to your food cravings and allow yourself an occasional indulgence. Happy snacking !!

MY RECIPE, MY STYLE

KHICHUDI AND LABDA/LABRA WITH BEGUNI ( KHICHDI AND MIXED VEGETABLE WITH BRINJAL FRITTERS)





KHICHUDI/ KHICHDI

INGREDIENTS

one cup gobindobhog rice (gowindabhog)
one cup +1/4th mug (moong) dal
veggies like potatoes, cauliflower, broad beans , cowpea, green peas, carrots ( I like)  etc.
mustard oil
ghee
salt
haldi powder
sugar (optional, but most Bengalis add)
tomato+ginger+green chilli paste
bay leaves for tempering
dried red chillies for tempering
jeera / cumin for tempering
jeera powder or paste

Wash and soak the rice for half an hour atleast. Roast and soak the daal as well. Bring water to boil in a deep bottomed pan or handi. Add the rice followed by the daal. Add salt and turmeric and let it boil.
IN another kadhai heat mustard oil , temper with tejpatta, whole cumin and dried red chillies. Add tomato +ginger+ chilli paste, cook for a while. At this stage you may add cumin paste/ jeere bata or jeera powder.  Then add salt, haldi, sugar, veggies and fry them nicely with the masala.
Now assemble the tempered and fried veggies and rice and dal and let it cook on a medium flame. After one good boil adjust the seasoning. Add ghee. Once done sprinkle jeera powder (freshly roasted and ground). Cover the pan. Allow atleast 15minutes of standing time.
Some like their khichdi runny/ watery,  some like it thick . Some with a generous amount of ghee or butter, some like it light. When it comes to serving and taste , I always say, "TO EACH HIS/ HER OWN". 


LABDA/ LABRA (MIXED VEGETABLE)


INGREDIENTS

Mustard oil
Panch phoran
Dried red chillies (Shukno lonka)
Ginger paste
Green chilli paste
Salt
Turmeric
Sugar
Ghee
Roasted and ground panch phoran (bhaja moshla)
Veggies like potatoes, cabbage,banana stem, brinjal, parwal, beans, broad beans, pumpkin, raddish, carrots.. 

In nicely heated mustard oil add panchforan, dried red chillies, little bit of ginger and green chilli paste , all the veggies , salt, haldi, sugar, fry on a high flame for  few minutes then cover the kadhai with a heavy lid and cook on a low flame till done and the water has dried up. Once done add ghee and ground panch phoran and keep it covered till served.

NOTE:-
You may cut the veggies as per your liking but traditionally, potatoes, pumpkins, raw banana, brinjals are cut into cubes. Whereas the others like carrots, raddish parwals are cut lengthwise. Banana stem is cut into smaller pieces compared to other vegetables.

BEGUNI (BRINJAL FRITTERS)

INGREDIENTS

Brinjals , thinly sliced , length wise or round
Besan ( chickpea), rice flour (one fourth of besan), salt, haldi, kalo jeere/ kalounji/ nigella seeds ( few)
Chat masala or black salt (to sprinkle on the fritters while serving)

Slice the brinjal and smear the slices with very little salt+haldi+sugar and keep aside. For the batter mix all the ingredients nicely with water. The batter should not be very thin, the consistency should be such that you are able to coat each slice nicely .
The last step is to fry the eggplant slices nice and crispy.
Always make sure that you have smoked the oil properly before frying. turn off the flame and reheat the oil, keep it on a medium flame while frying the fritters. It helps if a little hot oil ( about a tablespoon) is added to the batter and mixed well before dunking the slices. This trick works for almost all types of deep fried food.


MY RECIPE, MY STYLE

Monday, February 20, 2017

NIGELLA (SEEDS) CHICKEN/ KALOJEERE MURGI..

KALOJEERE MURGI





INGREDIENTS

Boneless chicken- 250gms
Butter- 4tsp
nigella/ kalojeere/kalounji paste- 1/2 tsp
gg paste/aada-roshun bata-1 tspn
green chillies/knachalanka-2-3pc
criander paste/dhonepatabata-1tspn
curds/tokdoi- 4/5 tsp
APF/maida/moida- a pinch
red chilli powder/lanka gnuro-1 tspn
salt and sugar/ labon-chini- as per taste
lemon juice/lebur rosh-1/2 tspn

Beat the curds with a pinch of maida nice and smooth. In a bowl smear the chicken properly with all the masalas, curds , lemon juice and refrigerate for 1-2 hours. In a deep bottomed pan/wok, heat the butter and add the chicken with all the marinade. Keep stirring and cooking on low to medium flame till done. For increasing the gravy you may add a little milk. Best had with rumali rotis or paranthas. A must try dish.


 Doi ta maida diye bhalo kore phentiye nitey hobe. Tarpor Chicken e bhalo kore shob moshla makhiye,1 theke du ghonta fridge e rekhe ditey hobey. Akta kodai ba pan e makhon ta gawrom kore mangsho ta koshiye nitey hobey..proyojon e ektu dudh ditey hobe..gravyr jonno. Gas off kore kichhukkhon rekhe diye,gorom gorom rumaali ruti ba pawrotar sathe poribeshon...

RECIPE COURTESY- Nilanjana Das (TPA/FB)
PICTURE- MINE



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