Advertisements

Cod tartare with black sesame and shoots

Cod tartare with black sesame and shootsAn easy to make recipe with cod and sesame seeds, perfect for a light lunch. Enjoy it with toasted bread!

from Fine Dining Lovers – Recipes https://ift.tt/2GFOPGK
via IFTTT

Peas / Matar pulao

Ingredients Of Matar Pulao

  • 2 cups basmati rice-washed and soaked for at least 1 hour
  • 2 Tbsp ghee
  • 1 Tbsp cumin seeds
  • 1 Tbsp shredded ginger
  • 2 cups shelled peas
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • 1 tsp turmeric
  • Water

How to Make Matar Pulao

In a heavy-based pan, heat the ghee and add the cumin seeds and ginger.

When the ginger browns a little, add the rice, peas, garam masala, salt and turmeric. Stir-fry well. Leave uncovered.

Add 4 cups water and bring to a boil. Lower heat and cover.

The rice should be done in about ten minutes. Serve hot.

 

Posto chicken 

Ingredients :

  • 500 gm chicken pieces
  • 4 medium sized onions – chopped
  • 4 green chillies
  • 2 Tbsp grated coconut
  • 2 Tbsp poppy seeds (posto)
  • 1/2 inch cinnamon stick
  • 2 cardamoms
  • 5 cloves of garlic
  • 1/2 inch ginger
  • 2 Tbsp chopped coriander leaves
  • Salt to taste
  • 4 Tbsp oil
  • 1 tsp chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder

Procedure:

Make fine paste of poppy seeds, green chillies, grated coconut, cinnamon stick, cardamom, cloves, ginger and garlic.
Heat kadai and put oil to heat.
Now add onions, fry until they turned into golden brown.
Add cleaned chicken, chilli powder, turmeric powder, coriander powder, cumin powder and salt.
Fry for 10 minutes on high flame or until the chicken pieces change its colour.
Add the posto paste to this and fry for another 10 minutes.
Add water depending on how much gravy is desired and wait until the chicken is soft and tender.
Posto chicken is now ready to be served, add coriander leaves on top before serving.

Mocha Chingri

INGREDIENTS:

  • Banana blossom/ plantain flower (mocha)- 1full
  • Shrimps – 100gm
  • Potato- 1 piece, cubed
  • Onion- 1/2 chopped
  • Ginger paste- 2 tablespoon
  • Cinnamon- 1-1/2 stick
  • Bay leaves- 2
  • Turmeric powder-1teaspoon
  • Chilli Powder- 1 teaspoon
  • Garam masala powder- 1teaspoon
  • Green chillies
  • Salt
  • Oil
  • Ghee

 PROCEDURE:

Clean and chop the banana blossom. Then boil and smash it. Now Smear the shrimps with salt and turmeric powder and keep aside for 15 minute. Heat some oil in a pan and fry the potatoes until golden brown. Now fry the shrimps and keep aside. Add more oil in the pan and add bay leaves, salt and chopped onion. Saute well. Then add ginger paste, chili powder, turmeric powder and half cup of water, saute well for 2-3 min. Now add the mashed banana blossom and salt, cook well. Cover and cook for few minutes, then add the fried potatoes. And finally add fried shrimps and mix well. At the end add some ghee and garam masala powder and mix well. Cover and let it rest for few minutes. Serve hot with steamed rice.

Chingri potoler dolma

INGREDIENTS :

  • POINTED GOURD (POTOL ) – 8 TO 10
  • PRAWNS – 100 GMS
  • CHOPPED ONION – 2 NOS
  • CHOPPED GINGER – 1 TSP
  • CHOPPED GREEN CHILLIES-4 NOS
  • TURMERIC POWDER – ½ TSP
  • POTATO – 2 (CHOPPED)
  • POPPY SEED PASTE – 1 TSP
  • MUSTARD PASTE – 1 TSP
  • MUSTARD OIL – 2-3 TBSP
  • RAISINS – 50 GMS
  • MUSTARD OIL – 3-4 TBSP
  • ONION PASTE – 1 CUP
  • GINGER PASTE – 1 TSP
  • GARLIC PASTE – 1 TSP
  • TOMATO PASTE – 2 TSP
  • CASHEW PASTE – 25 GMS
  • COCONUT PASTE – 2 TSP
  • MUSTARD PASTE – 1 TSP
  • RED CHILLI POWDER – 1 TSP
  • TURMERIC POWDER – 1 TSP
  • SUGAR ½ TSP
  • SALT – TO TASTE
  • GREEN CHILLI – 6 NOS
  • GHEE – 1 TBSP
  • CORIANDER LEAVES – 2 TSP

Procedure:

Cut the sides of the pointed gourd and discard them. Scoop out the seeds of the pointed gourd with a thin knife and small spoon.

Heat mustard oil in a pan and fry the pointed gourd lightly and keep aside.

Heat about 2-3 tbsp of mustard oil in a pan and fry the chopped onion, chopped ginger and chopped green chillies. Fry till the onions are soft. Add the chopped potato pieces, chopped prawns, salt and turmeric powder.

Cook the mixture till almost done and then add the mustard paste. Fry till the mixture is well cooked and dry. Take it off and let it cool. Stuff all the fried pointed gourd with this mixture.

For the gravy, heat 3-4 tbsp of mustard oil in a pan. Add the onion, ginger and garlic paste.

In a small bowl take the tomato paste, kaju paste, coconut paste, turmeric powder, red chilli powder and a little water. Mix well and add it to the pan.

Add sugar and salt. Mix well and fry this mixture till the oil leaves the sides. Add the green chillies slit lengthwise. Now add a little water to make a thick gravy. Now place the stuffed potols in the curry. Simmer and cook for about 10 min. Do not stir or else the filling will come out. Then add the ghee and chopped coriander leaves. Serve with paratha or plain steamed rice.

Recipe by :  Aritra Basu