Potato with poppy seeds

This is a new experiment by my wife at home…..it was tasty…..For Bengalis, it might sounds like a usual “Aaloo Posto” but it’s not. There is a twist in it.

 Ingredients

  • 2 medium size potato
  • 3 medium onion
  • 2-3 green chili
  • 12-15 kaju
  • 2 tsp poppy seeds (soaked in water for 2 hours)
  • 1 tbsp kasuri methi
  • 1/2 tsp cumin seed (jeera)
  • 1/2 tsp chili powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala powder
  • 3-4 tbsp oil
  • Salt & sugar to taste
  • Coriander leaves for garnishing

Method
First cut the potatoes in small cubes and boil in pressure cooker for one whistle. Now grind one onion, green chilies, kaju and soaked poppy seeds. Heat oil in a frying pan and add jeera and half tsp kasuri methi. Add rest two onions and fry till it becomes golden brown. Now add the ground mixture and fry for sometime. Now add the boiled potato cubes and all the powder spices and fry well. Now add water, salt and sugar to it. Make sure that the water is not too much so that the gravy will be thick. Garnish it with chopped coriander leaves and serve with roti, phulka or nan.

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Pumpkin Recipe

Before preparing this recipe, I did not know that pumpkin can be made into a tasty dish. Try this and am sure you will agree with me. This is again a microwave oven recipe

Ingredients

  • 750gms pumpkin – peeled & cut
  • 2 tbsp oil
  • A pinch of hing (asafoetida) powder
  • 1 tsp methi seed
  • 2 tsp cumin seed
  • 1 tbsp thinly sliced ginger
  • 4 green chili
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tbsp sugar
  • 1 tsp tamarind pulp
  • Salt to taste
  • Chopped coriander leaves for garnishing

Method
Take oil in a microwave safe bowl and add hing, methi, cumin seeds and ginger. Heat it covered at MicroHi (MHi) for 3 mins. Now add the pumpkin along with green chili, salt, chili powder, turmeric powder, coriander powder and sugar. Mix it well and cook covered for 5 mins at MHi. Now stir and cook covered at 70% power for 15 mins with stirring once in between. Pumpkin should be soft by now. If not, add a little water and cook for some more time at 70% power. Now add the tamarind pulp and cook covered at 30% for 5 mins. Garnish with the chopped coriander leaves and serve.

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Coconut Chicken Curry

This chicken curry is not the usual one that generally everyone prepares, but its a little bit different. It has coconut in it, which adds the real taste in it. Its a microwave oven recipe.

Ingredients

  • 1kg chicken
  • 1 cup grated coconut
  • 2 tbsp kaju
  • 4 green chillies – finely chopped
  • 1 tbsp oil
  • 2 red chillies
  • 2 tsp ginger-garlic paste
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tbsp thick tamarind pulp
  • 1 cup coconut milk
  • 1 cup hot water
  • Salt to taste
  • Chopped coriander leaves for garnishing

Method
Dry roast the coconut and grind it into a fine paste along with kaju and green chillies. Take oil in a microwave safe bowl and add the red chillies, breaking those in half, and heat it covered at MicroHi (MHi) for 1 min. Add the ginger-garlic paste, chicken pieces and mix well. Cover the bowl and cook at MHi for 10 mins with stirring once in between. Now add coconut paste, chili powder, turmeric powder and salt. Add the hot water and covered at 80% power for 10 mins. If you need more curry, add water. At the end add the tamarind pulp and coconut milk. Cook covered at 70% power for 5 mins. Garnish with chopped coriander leaves and serve.

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Dahi Paneer

This recipe is another experiment carried out by my wife. It tastes really good….. Lip smacking veg dish…. it has paneer in it. As we both love paneer, we loved it – moreover the experiment was a success.

Ingredients

  • Paneer-500gms
  • Onion (medium size)-3
  • Ginger-1 and half inch
  • Chili powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Salt & sugar-to taste
  • Curd-1 cup
  • Cinnamon-2
  • Cardamom-1 inch
  • Clove-2
  • Resins-2tsp
  • Oil-4tsp
  • Ghee-2tsp


Method

Cut the paneer into cubes. Grind together onion and ginger. Beat the curd in a container, add the above grind paste, chili powder and sugar. Mix it well. Heat oil in a pan. Add ghee to the heated oil. Crush the cardamom, cinnamon and clove and add to the oil. Add the curd mixture in it. Keep on stirring until the oil and the masala gets separated. Add turmeric powder and water. Bring it to boil and add salt, paneer cubes and resins. Cook covered until the gravy becomes thick. Serve it hot.

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Bread Pudding

As the name suggests, it’s a sweet dish but not a regular pudding. I just love this dessert – to eat and to prepare. Just try once, I am sure you will repeat. I came across with the recipe in one of the websites (don’t remember the name) and since I am a big sweet lover decided to prepare it out at home.

My Preparation

Ingredients

  • 500ml Milk
  • 75gms Grated Khova (Milk Solids)
  • 100gms Sugar
  • 6 Small Elaichi (Cinnamon)
  • 4-6 slices bread

Method
Take 100gms sugar and elaichi and grind it to powder in a mixer. Grill the bread slices in microwave or using a toaster. The bread slices should be crispy. Take khova in a bowl and mix with water to make a moderate suspension. Just make sure it should not be too thick or too thin. Now take the milk into a cooking bowl and heat it near to boiling. When near boiling, add the khova mixture and sugar powder. Boil it in medium flame with continuous stirring till it thickens a little bit. Try not to make it too thick as the bread will absorb it. Break the bread slices into pieces and take it in a glass bowl. Pour the thickened milk over the bread slices so that it immerses in it. If you like you can garnish with kaju and resins. After it cools a bit, keep it in fridge.

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Gobhi Mussallam

Another tasty veg dish…..Preparation for microwave oven. My love for food and cooking make me to browse websites and this is another beauty that I got from one of the websites.

Ingredients

  • 1 cauliflower
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1 1/2 tsp salt
  • 1 tbsp oil
  • 1/2 cup onions-chopped fine
  • 1/2 cup onion-grated
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp cumin seed powder
  • 1 tsp kashmiri chilli powder
  • 1 tsp turmeric powder
  • 1/2 cup tomatoes-blanched, peeled and chopped fine
  • 1 cup tomatoes-pureed and strained
  • 1 tsp salt
  • Garam masala & cardamom powder for garnishing

Method
Cut stem of the cauliflower right till the base and prick with a sharp knife all over. Mix together the water, lemon juice and the salt. Take the cauliflower in a microwave safe bowl and add the lime juice mixture. Cook covered at MicroHi (MH) for 12-15 mins so that it will be cooked but firm. Remove and keep aside. Place oil in the bowl and cook uncovered at HI for 1 min. Add the onions and cook uncovered at HI for 5 mins, stirring once, to a light brown. Add the grated onions, mix well and cook uncovered at HI for 5 mins, stirring once. Add the ginger-garlic paste and cook uncovered at HI for 1 min. Add the coriander, cumin, chilli, turmeric powders along with tomatoes. Cook covered at HI for 5 mins. Add the blended tomato and cook covered at 70% for 5 mins. Add salt to this gravy. Place the cauliflower upside-down to the gravy and cover with it. Cook covered at 70% for 10 mins, with stirring once in between. Serve hot garnished with cardamom powder and the garam masala.

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