Category Archives: Recipes

Bengali Style Fish Curry – with Mustard Paste

12 Monday May 2014

Posted by in Fish, Recipes

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Ingredients
  • 1 pound Fish Fillet (I have used Tilapia) – cut into smaller pieces (about 4-5 per fillet)
  • Cooking Oil (Mustard Oil)
  • Red Chili powder – 1/2 tea spoon or to taste
  • Turmeric Powder – 1/2 tea spoon
  • Mustard Powder – 1 table spoon (mix with water into a thick paste)
  • Tomato -3 Large (chopped, I use the Roma variety)
  • Water – according to need
  • Salt
  • Sugar – 1/2 tea spoon
  • Kalonji (Nigella seeds) – 1/2 tea spoon (for tempering)
  • Radhuni (Wild Celery seeds) – 1/2 tea spoon (for tempering)
  • Green Chili – 1 (slit lengthwise, for tempering)

Preparation

  1. Cut the fillets and marinade with salt and turmeric – shallow fry on medium heat and keep aside
  2. Heat mustard oil in a wok and add the spices mentioned for tempering. Add green chili
  3. Add the chopped tomatoes, salt and sugar and cover cook on medium for 3-4 minutes
  4. Add the mustard powder paste, turmeric and red chili powder and continue to cook for another 5-6 minutes on medium heat
  5. Wait till the tomatoes become completely tender and spices start separating from oil
  6. Add water (to the desired consistency) and simmer for about 8-10 minutes
  7. Add the fried fish fillets and simmer for 2-3 minutes
  8. Add dry-roasted-powdered cumin and chopped coriander leaves (optional)
  9. Serve with steamed rice

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A simple dish with Bottle Gourd

22 Tuesday Apr 2014

Posted by in Recipes, Vegetarian

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Ingredients
  • 1 Large sized Fresh Bottle Gourd ~ 2-3 pounds – peeled and cubed
  • Vari (dried lentil pieces, available in Indian Store) – fried (soak up excess oil using a tissue paper) (NOT the spicy Punjabi vari)
  • Potatoes – 2 medium sized – peeled and cubed (I prefer to use golden potatoes)
  • Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
  • 1 Green Chili (for tempering)
  • Whole Cumin Seeds – 1/2 tsp (for tempering)
  • Bay Leaf – 1 (for tempering)
  • Turmeric Powder – 1/2 tea spoon
  • Cumin powder – 1 tsp
  • Sugar – 1/2 tea spoon
  • Salt
  • Water – as per need

Preparation

  • Heat oil in a wok and add the potatoes
  • Add some salt and a pinch of turmeric powder and fry for about 5-7 minutes on medium. Take out the potatoes and keep aside
  • In the remaining oil, add green chili, whole cumin seeds and bay leaf for tempering
  • Add the cubed bottle gourd pieces, add salt and cover cook for about 8 minutes
  • Add the remaining ground spices and salt and continue frying for 2-3 minutes
  • Add the potatoes and cover cook till the vegetables get tender. Add some water if needed (this depends on the quality of the bottle gourd)
  • Add the fried vari and sprinkle some ghee (optional)
  • Serve with steamed rice or chapati

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Masala Okra

19 Saturday Apr 2014

Posted by in Recipes, Vegetarian

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Ingredients
  • Fresh Okra ~ 1.6 pounds
  • 1 Large sized Onion (I prefer to use red onion) – thinly sliced
  • 2 Tomatoes – Thinly Sliced
  • Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
  • Crushed Red Chili flakes – 1 tea spoon (or to taste)
  • Freshly crushed coriander seeds – 1 1/2 tea spoon (I like to use a spice grinder)
  • Turmeric Powder – 1/2 tea spoon
  • Bay leaf – 1 (for tempering)
  • Sugar – 1/2 tea spoon
  • Salt

Preparation

  • Cut the ends of each okra and slit into half (lengthwise)
  • Heat some oil in a wok and fry the okra on medium till they are half done. Do not cover cook. Remove okra from heat and soak up excess oil using a tissue paper
  • In the remaining oil in the wok, add bay leaf. Add the onions and fry on medium-high till they turned translucent
  • Add the tomatoes and continue to fry on medium for 3-4 minutes
  • Add the dry spices, sugar,salt and continue fry on medium. Wait till the oil starts separating from the spices
  • Add the fried okra and continue to cook for 3-4 minutes. Stir occasionally. Cook till the point when okras have turned tender
  • Serve with Chapati OR steamed rice and dal

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* Freshly crushed coriander seeds and chili flakes are major keys to this recipe. Alternatives will not make it taste same.

Cabbage Fry

11 Friday Apr 2014

Posted by in Recipes, Vegetarian

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Ingredients
  • 1 whole cabbage
  • 1 medium sized onion (I prefer to use red onion) – thinly sliced
  • Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
  • Red Chili powder – 1/2 tea spoon
  • Turmeric Powder – 1/4 tea spoon
  • Cumin powder – 1/2 tea spoon
  • Kalonji – 1/2 tea spoon (for tempering)
  • Sugar – 1/2 tea spoon
  • Salt

Preparation

  • Cut the cabbage in very thin slices (do not shred it, red or white variety can be used)
  • Sprinkle a little salt and put aside for 20 minutes. You will see that the cabbage has started giving off some water. Discard the water.
  • In a wok, heat oil and add Kalonji for tempering (can also add a green chili)
  • Add the sliced onion and let it fry on medium for 5 minutes. Sprinkle salt and continue frying for another 2-3 minutes
  • Add the cabbage and the dry spices, sugar and continue fry on medium. You might notice some water still coming out, that is okay.
  • Continue frying till cabbage becomes tender, but not soggy, should remain crunchy
  • Sprinkle some dry flour to soak up the remaining water
  • Serve with Chapati

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Bengali Style Chicken Curry

09 Wednesday Apr 2014

Posted by in Chicken, Recipes

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Ingredients
  • 1 whole chicken
  • 2 medium sized onion (I prefer to use red onion)
  • Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
  • Red Chili powder – 1/2 tea spoon
  • Turmeric Powder – 1/2 tea spoon
  • 2-3 cloves of garlic (peeled and grated)
  • 1″ ginger (peeled and grated)
  • Tomato -1 Large (chopped)
  • Water – according to need
  • Salt
  • See the section below for marination

Marination (Minimum 2 hrs/Overnight)

Grind the following to a smooth paste and mix with the chicken

  • 4 Whole Green Cardamom
  • 4-6 Whole Black Peppercorn
  • 1 Green Chili
  • 1 Large Tomato
  • Turmeric powder – 1 tea spoon
  • Red Chili powder – 1 tea spoon (or to taste)

Preparation

  1. Take 4 table spoon oil in a wok
  2. Add the grated garlic
  3. Add onions and fry them cover cooked on low-medium Stir occasionally.
  4. When the onions have become translucent, squeeze out the juice from the grated ginger and add to the onions
  5. When the onions have become soft and some have turned golden, reduce heat and add salt, red chili powder, turmeric and fry for about 1-2 minutes. Add the chopped tomato and cover cook for about 5 minutes on low-medium heat.
  6. Add the chicken
  7. Cover cook the chicken and stir occasionally
  8. Wait till all the water from the chicken gets cooked and the spices are well cooked – oil would start separating from the spices
  9. Add water (the amount depends on the water content of the meat and the consistency you would like your dish to be, I added a cup of water) and simmer for 10 minutes.
  10. Serve with steamed rice

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Chicken Dumplings

06 Sunday Apr 2014

Posted by in Appetizers, Recipes

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For the Filling
Combine the following items together and refrigerate for 4-5 hours

  • 1 regular tray of ground chicken – 16 oz
  • 5-6 cloves of garlic (peeled, grated)
  • 1″ ginger (peeled, grated)
  • Salt (to taste)
  • Sugar – 1 tea spoon
  • Corn Starch – 1/2 table spoon
  • Baking Powder – 1/2 tea spoon
  • Soy Sauce (I prefer to use the medium/thick variety) – 1 table spoon (or to taste)
  • Black Pepper Powder – 1 tea spoon (I prefer freshly ground powder)
  • Shaoxing Wine – 1 tea spoon (or to taste)
  • Sesame Oil – 1 table spoon
  • Green Onion – 1 bunch, finely chopped
  • Napa Cabbage (shredded, pre-soaked in hot salted water for about 1/2 hour; squeeze out excess water; still needs to remain crispy and not entirely soggy)

For the Dumpling Sauce

  • Salt (to taste)
  • Sugar – 1 tea spoon
  • Rice Vinegar – 1/2 teaspoon
  • Garlic – 1 clove (peeled, finely grated)
  • Soy Sauce (thin quality) – 2 tablespoon
  • Hot Pepper Flakes – to taste
  • Hot Chilly Oil – to taste
  • Sesame Oil – 1 tea spoon
  • Finely sliced green onion rings

Preparation
I am using store bought round pot sticker wraps for this preparation. You can make your own wraps though!

  • Put the wraps outside for 4-5 hours or overnight to get to room temperature
  • Separate each wrap and put some water along the semi-circle
  • Fill in with enough (not over loaded) meat mixture and close the wraps (I would suggest looking at some videos on how to close the wraps)
  • Heat a large pan and drizzle some olive oil
  • Place the dumplings on the pan (leave enough room to expand) and cover cook on Medium-High for few minutes
  • Add 1 cup of cold water (not ice cold), reduce heat to Medium and continue to cover cook
  • Wait for the water to be absorbed completely – should take around 15 minutes
  • Serve hot with the dumpling sauce (I also like it with chilly oil with pepper flakes, peanuts and fried tofu)

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* Please note that this variety ranks a little high on hotness; please adjust relevant ingredients according to taste
* This recipe will not taste similar if you replace Napa Cabbage with ordinary variety, and olive/sesame oil with any other type

White Chicken Curry – MyStyle

06 Sunday Apr 2014

Posted by in Chicken, Recipes

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Ingredients
  • 1 whole chicken
  • 2 medium sized onion (I prefer to use red onion)
  • Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
  • Salt
  • Kewra water
  • See the section below for marination

Marination (Minimum 2 hrs/Overnight)

Grind the following to a smooth paste and mix with the chicken 

  • 4-5 Cloves of Garlic
  • 1” Ginger
  • 4 Whole Green Cardamom
  • 8-9 Whole Black Peppercorn
  • 2 Green Chili
  • 1 cup Yogurt (I prefer Greek Style; add 1 table spoon of water and beat it to make lump-free)

Preparation

  1. Take 4 table spoon oil in a wok
  2. Fry the onions until they are golden brown
  3. Take out 3/4th of the onion and put aside (can use paper towel for soaking up excess oil). Crumble them with hands when they have cooled down
  4. In the remaining 1/4th of the fried onions, add back the chicken and cover cook for about 20 minutes. Need to check once in a while and keep stirring
  5. Add salt to taste
  6. When the chicken is almost done, add the crumbled onion and 1/2 tea spoon on Kewra water
  7. Serve hot with Chapati/Naan