Turkey Meatballs and Mushroom Rice Pilaf- Kofte and Mushroom Pulao

 We have been witnessing obnoxious level of summer heat in UK, with past couple of days being extremely hot. This reminded me of Indian summer and the only respite, I can think of is torrential rain showers. The rumbling clouds came hovering on few evenings and played their part in bringing down the temperature momentarily, only to disappoint us again with rising temperature next day. Wednesday being one of the hottest day of this summer season. The scorching heat has made everyone feel the heat, even the trees, birds and bees are not spared.

This is another effect of climate change and we need to adjust with it along with Covid. This virus has made us all chaotic and going restless, claiming victims with immense suffering and with economy taking a plunging fall across globe.Among all these, there is a place where we may find some solace, to each to their own. Please keep doing those things which brings mental diversion from negativity happening around us.In this pandemic era, we need to hold on to our patience level and act with caution. Keep safe and follow local guidelines where ever you are placed in the world. 

Yesterday evening, it was a welcome change with heavy rainfall leaving a pleasant relief from humidity and scorching heat.” Sawan” or monsoon is a special season in India, rain itself evokes so many emotions. Food and poetry have been integral part of Monsoon season in India. 

I just happened to listen to these “Thumri”- Jamuna Kinare Mora Gaon and "Kajri" Sawan Ki Ritu to replicate the same ambiance from back home. The pitter-patter of raindrops on window panes amidst rumbling clouds and these heart wrenching Thumri Gayaki enthralled the night for me. After this soul music, it is now time for some soul food as well.

 Now let’s talk about the recipe

I have made these turkey meatballs a fortnight ago. These meatballs are regular in our food menu. We make spaghetti with meatballs with them often. I have used them to make Kofte curry as well. So, you can guess its versatile nature and its very adaptive. You can even stuff them in Pita and serve with hummus as well.

I have made kofte and mushroom pulao this time. I sometimes add whatever vegetables I have in my pantry to make pulao even more filling and nutritious.These meatballs freeze well. You can make big batches and freeze them in freezer. These stays fresh for about a month. I won’t recommend using them after a month as its home-made with no preservatives. There are many other possibilities with these turkey meatballs.

I have used Turkey mince, but you can replace it with other red meat mince. 

Now to the recipe

Baked Meatball and Mushroom Rice Pilaf- Kofte and mushroom Pulao

For Meatballs/Kofte (Baked)

Recipe requirements (Makes 18-20)

 Turkey mince – 750 gms

2-3 tsp of tandoori masala

1 tsp of coriander powder

2 tsp of red pepper powder

2 tsp of freshly crushed whole black pepper

1 tsp of garam masala

1 tsp of salt

2-3 tsp of fresh lemon juice

¼ cup of Besan/ Bengal gram flour

2-3 tsp of cooking oil

Method

Take out turkey mince from the packet in a big mixing bowl. Clean it with running water, but do not break the mince slab while cleaning. It will be nice if you can squeeze out excess water from it once you have cleaned the mince. Pat dry with kitchen towel to soak up extra moisture.

Add in tandoori masala, coriander powder, red pepper powder, garam masala, and freshly crushed black pepper and salt as per taste.

Add in lemon juice to the mince. Add in besan and cooking oil.

Now with clean hands, mix all very well. Keep on kneading just like you would do for making atta dough. When it starts to collect well and no sticky, the mixture is ready. If required, you may add some more oil.

Cover the mince mixture and refrigerate for 2-3 hours.

Preheat an oven at 175 deg C.

Line up a baking tray with foil.

Divide the mixture into equal parts. I ended up making about 18-19 turkey mince balls out of it.

Bake in for about 25-30 mints. Take out and let it cool.

This will be added later into Pulao.

It can be refrigerated also for future use.

 Pulao - Rice Pilaf

Recipe requirements (serves 2-3)

1 large cup of long grain Basmati rice

2 cups of chopped mushroom

3-4 tsp of biryani masala – refer this recipe

1 tsp of red pepper powder

4 tsp of rose water

3-4 tsp of ghee

 3-4 tsp of cooking oil

2 tsp of grated ginger and garlic paste

1 large onion finely chopped

3-4 green cardamom

2-3 black cardamom

 ½ inch cinnamon

2 tsp of whole black pepper

1 tsp of salt

Method

In a big pot, cook rice with ample water till they are ¾ done. Just like al Dente as in pasta. Drain the starch. Add in ghee and 2 tsp of biryani masala powder and slowly fluff with a spoon.

Now in a big wok or a pot, add in cooking oil. Temper the oil with freshly crushed cardamom, cinnamon and whole black pepper.

Add in grated ginger and garlic and finely chopped onions. Fry them well for about 4-5 mints, till a nice aroma hits your nose.

Add in dry spice powders- rest of biryani masala, red pepper and salt. Mix well. Sprinkle bit of water.

Now add in baked meatballs and chopped mushrooms and coat with spices well.

Now add in cooked rice in that pot, mixing slowly, making sure Kofte don’t break out.

Sprinkle rose water all over it.

Cover the pan and cook at low flame (at Dum) for about 8-10 mints.

Take it off and let the rice pilaf/pulao sit in for about 1-2 hrs.

Serve with boiled egg and raita. Enjoy.

Other Kofta recipes from this blog

Kale leaves Kofta curry

Green Banana Kofta Curry

Lauki Kofta Curry

Keema Kofta Curry

 Let me also wish my fellow countrymen a very Happy Independence Day in advance.

Chicken Curry

Its December and we are very near to roll up another year. The last leaf bid adieu to gorgeous autumn, bare and naked trees slowly embracing cold winter season. Each cycle of season changes, invokes myriad feelings. 

All shops and market places are decked up and looks absolutely festive and colorful these days. 

We have put up a Christmas tree just like every year. And it has lighted up our home with joy and contentment. Festivals revive our bonding with friends and family also. Live, Laugh and Love 💟😊

So, enjoy festivity and take time offs. We have another week of schooling and then we will be having Christmas holidays. Holidays makes me busy, yes you read it right. We have to plan to fill in our days with some activities or even a movie day out. We are looking forward to Star-Wars movie this December, let’s hope it doesn’t turn out to be a let-down for us.

Zara hat key! This is what my daughter told me when she did her tasting for this chicken curry recipe. Although she can’t pinpoint exact spices that went into making this chicken curry, but she liked the final product. Meanwhile, I was trying to figure out, how should I name this recipe but nothing came to my mind. 

Without adding up any further mysteries, I thought let me just put it as ‘Zara hat key’. We liked this as a leisurely paced Sunday lunch with warm paneer pulao/pilaf as accompaniment. This is from our kitchen to your world, presenting Zara hat key chicken curry.

Chicken Curry- Zara Hat Key

Recipe requirements

• Chicken – 1kg
• 4 medium size onions
• 4-5 garlic cloves
• ½ inch ginger
• 3-4 dry red pepper
• 1 medium size tomato
• 2-3 medium size potato cut into half

Seasonings

• ½ tsp of red pepper powder
• 1 tsp of Kashmiri red pepper powder
• 2 tsp of coriander powder
•  ½ tsp of cumin powder
• ¼ tsp of carom seeds
• 3-4 cloves
• 2-3 green cardamom
• 1 tsp of whole black pepper
• 1 tsp of Salt or as per taste
• 2-3 tsp of ghee
• ¼ cup of cooking oil

Method

• Wash and clean chicken pieces thoroughly. I have used chicken drumstick portions for this curry.
• In a food processor or mixer/grinder, grind onions, garlic, ginger, tomato and dry red pepper in to a smooth paste. It would be better if you soak dry red peppers in warm water for about 1 hr or till they swell and become soft.
• Now heat up a heavy bottomed fry pan, add cooking oil.
• Add in the prepared paste, add in salt, turmeric powder, red pepper powder, Kashmiri red pepper powder, cumin powder and coriander powder and keep on stir/fry for 10-15 mints at medium high flame.
• Meanwhile in a mortar/pestle, dry grind- carom seeds, cloves, cardamom, whole black pepper.
• Now add in cut potatoes to the above fried masala paste. Add the dry masala powder that you have prepared earlier in mortar and pestle now.
• Keep on stir/frying for about 8-10 mints more. Add in 2 cups of water. Preferably warm water.
•  Now cover the pan and let it cook. Lower the flame and let it slowly cook in its own juices and all spices for about 30 -35 mints or till all the chicken pieces turns soft and cooked through well.
• At the end add in ghee and mix well.

Happy Cooking Friends and Enjoy Festival Season 🙏

Quinoa with Broccoli and Spring Onions

If a year was tucked inside of a clock, then autumn would be the magic hour.

-          Victoria Erickson

Autumn season is in its full vigor these days in our neck of the woods. The parks and roadside trees have acquired lovely fall colors all across. The walks into parks have become even more interesting and refreshing.

I happen to take these pictures yesterday, thought of sharing it here.

I have been thinking of including Quinoa in our daily meal plans. I picked this tricolor Quinoa from our local grocers couple of days ago. These are available very readily over here. I was more looking for a warm bowl of Quinoa cooked with some veggies. This Quinoa with broccoli, spring onion and potato stir/fry is a very satisfying meal when it comes to variations. Quinoa can easily be replaced with rice and pastas and are high in fiber and protein contents. So, when I no longer crave for rice, I can always skip it and replace it with Quinoa. Broccoli and spring onions are stir/fried with turmeric and red pepper powder which adds up to the flavor of this dish. This recipe is Diabetic friendly as well as Quinoa is whole grains (actually it’s a seed) in itself. You can replace Potatoes with orange sweet potatoes for a diabetic friendly recipe.

Now to the recipe

 Quinoa with Broccoli and Spring onions

Recipe requirements (serves 2)

• ½ cup of Quinoa
• 2 cups of broccoli florets
• 1 medium size potato/or 1 medium size orange sweet potato
• 1 bundle of spring onions
• ½ tsp of turmeric powder
• ½ tsp of red pepper powder
• 2 dry red pepper
• 1 tsp of salt+ ¼ tsp of salt for Quinoa
• 2 tsp of cooking oil

Method

• Chop potato into small bite size pieces. Cut spring onion and separate broccoli florets.
• Wash them well in water.
• Put a fry pan over cooking flame. Add in cooking oil. Now add dry red pepper, potatoes, stir/fry them for 1-2 mints.
• Add in broccoli and chopped spring onion. Keep on stir/fry for about 2-3 mints.
• Add in turmeric powder, red pepper powder and salt.
• Cover the lid and cook vegetables for about 7-10 mints or till the potatoes are soft enough.
• Meanwhile the vegetables are cooking. Put a pot with ample water to cook Quinoa. For every quarter cup of Quinoa, add in 1 cup of water. Ratio should be 3:1. Add in salt as well.
• Let the quinoa slowly cook in water for about 15-17 mints. Once cooked, drain the excess water.
• Now place the cooked Quinoa over serving plate. Now assemble the stir/fried broccoli, potatoes and spring onions over it. Serve and enjoy.

Other Post on Quinoa- Quinoa with Scrambled eggs

Happy Cooking Friends

Chunky Feta Cheese Mint and Padron pepper Salad

We have been using feta cheese quite often these days and this salad is just one of those ways of preparing it. I have also included Padron peppers which are mild peppers, but imparts a nice crunchy texture and a greenish color to the salad. 

Padron peppers are very much part of Tapas bars in Spanish cuisine, specially the blistered Padron peppers that comes with potatoes etc. Padron pepper originates from a region in Spain known as Galicia. The combination of feta cheese and Padron peppers in this salad was very appetizing and was well received by my folks.

Now to the very simple recipe for this salad 

Chunky Feta cheese Mint and Padron pepper salad

Recipe requirements ( serves 2 )

•  About a cup of chunky Feta cheese pieces
•  1 small Onion
•  Half a Cucumber
•  10-12 Cherry tomato
•  6-7 Padron peppers
• half cup of chopped mint leaves

Method

• Chop onion, cucumber, tomato into half and Padron peppers.
• Separate green and healthy leaves of mint and chop them roughly.
• Cut feta cheese into pieces.
• Mix all in a salad bowl. Chill for about 1-2 hrs. and serve.
• You may use some salad dressing as well or drizzle very little olive oil with some black pepper and salt.

Happy Cooking Friends and have a relaxing weekend everyone.

Posto'r Bora- Pan Fried Poppy seed paste Fritters

We have had a good spell of rain to cool off the raised summer temperature over here. And fried stuff specially fritters are integral part of rainy season /Monsoon. I generally don’t do much fried stuff specially pakodas or cutlets these days. But that was a different day. I had some poppy seed paste (posto bata) and I was reluctant to use it in a Jhinge posto( ridge gourd with poppy seeds paste - recipe link-Here) or aloo posto ( potatoes with poppy seed paste - recipe link- Here) nor I was interested to make posto murgi ( chicken with poppy seed paste Recipe Link Here).
I asked my better half and my daughter about Posto’r bora and they absolutely liked the idea of having them.

I recalled, my mother making posto r bora in a deep fry pan/kadai as kind of deep fried. However, I have shallow fried them over Tava/iron skillet. This time I had a non-stick tava, which I utilized for this purpose.

Here is how, I have prepared them

Posto’r bora- Pan fried Poppy Seed Fritters

Recipe requirements (Makes 6-8)

• 100 gms of poppy seeds
• 4 tbs of besan
• 1 tsp of red pepper powder
• 1 tsp of freshly grounded black pepper
•  Half cup of chopped onion
• 2-3 green chillies finely chopped
• 1 tsp of grated ginger
• Salt as per taste
•  4-5 tbs of cooking oil

Method

• Soak poppy seeds for about 3-4 hrs in water. Grind them into to a smooth paste in a mixer grinder with some water.
• In a big mixing bowl, take the smooth poppy seed paste, chopped onion, chopped green chillies and grated ginger. Add in besan/black gram flour.
• Add in red pepper powder, freshly ground black pepper and salt.
• Now whisk and mix the contents very well.
• Heat up a flat fry pan or iron skillet. Now when the pan is ready, add in 1-2 tsp of cooking oil.
• Now with the help of spoon, drop the fritter batter on the hot fry pan. Spread the batter so that they become somewhat flat. Make about 4 fritters at one time. Now drop some more oil, by sides of the fritters for an even fry.
• It takes about 3-4 mints each side for proper frying at medium flame. Take out and drain over kitchen towels. Serve and enjoy with warm cooked rice or tea as snacks.

Happy Cooking Friends

Roasted Chicken with Rosemary

Usually on Sundays, we sometimes do chicken roast. This recipe is very simple to assemble. I have personally liked rosemary herb for its unique smell and its addition, brings a nice twist to our mundane Sunday roast. I have also roasted some asparagus, potatoes, an onion and garlic as sides with it.

Now to the recipe

Roasted Chicken with Rosemary

Recipe requirements

1 medium size whole chicken

For the marination

2 tsp of red pepper powder

2 tsp of coriander powder

1 tsp of garam masala powder

3-4 stems rosemary

2 tbs of cooking oil

Salt as per taste

Method

• Wash the chicken well in lukewarm water.
• Now make the marinating powder
• Mix in coriander+red pepper +garam masala powder +salt as per taste.
• Now generously rub it all over the chicken and also to inside of chicken.
• Keep refrigerated for about 1-2 hrs for marination. This way chicken absorbs the flavour most and turns out tenderer.
• Preheat oven at 180 deg Celsius.
• Line a roasting tray with foil (if available) and then place the chicken over it.Arrange rosemary herb twigs nicely over it and also inside the chicken.
• Place in the second shelf of the oven.
• Bake it for 1 hr without skin and if the chicken has skin, then add in 4-5 mints more.
• Check for your make of oven and check about proper temperature for roasting. Half way through, take out chicken and bast/brush it with some oil.
• Roast chicken for about 1hr or till chicken is no longer pink and juices run clear.

Happy Cooking Friends

Sheermal Bread Recipe

I have made these sheermal bread long time back. I almost forgot that I also had taken pictures for blogging as well, until I started clearing my laptop clutter and discarding some old pictures, specifically food related pictures. These popped up in my gallery like hidden gems. I tried to recall when did I make them, but couldn’t recall much except it was on a cold afternoon day. I happened to check the dates and it was almost 2-3 years ago, when we were still in UK. That old, Duh!! I know.

I didn’t post the recipe at that time either. I had roughly written recipe notes somewhere in my word doc as well. Now after all these time, finally sheermal recipe is now being talked about here. I always liked the sweet version of naan more, I mean sheermal more, as being a Bengali, we like everything which is sweet.

This recipe is apt balanced, not way too much sweet and not bland as well for us. This satisfied our cravings for sheermal bread at that time. Although I made it for lunch, actually now I recall it was late breakfast for us, more of a brunch time when we had devoured these beauties. We had it with chicken keema. That was a really very satisfying meal on a cold afternoon day. When eating sheermal, please don’t count your calories, just enjoy the flavours.

Now to the recipe

Sheermal Bread Recipe

 For the Bread

• 3 heaped cups of flour/maida
• 2 tsp of active dry yeast
•  2-3 tbs of oil/desi ghee
• 3 tbs of caster sugar
• 1 egg
•  ½ cup of Milk to knead the dough

Saffron infused sugar syrup

•  2-3 generous pinch of Saffron strands
• 2-3 tbs of sugar
• ¼ cup of milk
•  3-4 tbs of desi ghee/butter for garnishing the bread

Method

• Heat up ½ cup of milk for kneading purpose into a lukewarm strength.
• Dissolve saffron in ¼ cup of lukewarm milk and add in caster sugar to the saffron milk. Let it dissolve properly.
• In a big mixing bowl, add in flour, active dry yeast, oil, caster sugar, egg and lukewarm milk. Knead well all till they start to collect well. The dough should be soft and can collect well.
• Leave it to rest for 3-4 hrs or the flour has risen well.
• Knead the dough again for about 5-8 mints and divide the dough into 8-10 small balls.
• Cover the divided dough and let it sit for about half an hour.
• Roll each small balls into rounds with a roller but with gentle hands. The edges ideally should be little thick.
• Brush some melted butter over it and make marks with a fork.
• Set the oven at 175 deg C.
• Line a baking tray with foil. Place 2-3 rounds neatly and bake it for about 8-10 mints each side or they turn out nice fluffy and brown. Half way through take out baking tray, flip the sides of the sheermal bread and again brush with melted butter and put it back into the oven.
• Take out after 8-10 mints and sprinkle saffron infused sugar syrup generously and serve with butter on top.
• You may add toasted sesame seeds and chopped pistachios and almonds as well. I have used some orange colour with saffron syrup to make it look more dramatic, but it’s not that much required, you can skip it altogether.

Delicious sheermal is ready.Happy Cooking Friends.

Ikan Tongkol/Tongol Tuna Fish curry

I have recently tried Tongkol fish here in Malaysia. This fish reminds me of Tuna, actually the texture for this fish is very similar to Tuna, as both the fish belongs to the same group. The size is small as compared to big Tuna. This fish curry turned out very flavourful and fresh fish tastes way better than those canned tuna that we get in most of Western countries, plus point is, this fish has lower or no mercury contamination as compared to the larger tuna chunks.

Any tuna recipe can be very well replaced by Tongkol. So, the steamed Tongol pieces can be made into delicious croquettes recipes and can also be used in as a filling in sandwiches or rolled up in a roti-wrap. These Togkol fish wraps can be made ahead and stored in fridge. You can replace chicken or other meat from many such recipes and include Tongol fish. The fish is firm and has a lovely texture.

Now to our usual way of making fish, Tongol Fish curry in a Bengali style with garlic and ginger and some spices.

Ikan Tongkol/Tongkol Tuna Fish Curry

Recipe requirements

•  Tongol Tuna Fish – 3-4 medium size fish cut into three pieces
• ¼ inch ginger root
• 2-3 garlic
• 1 large tomato
• 1 cup of coriander leaves

For tempering and seasonings

• 2 tsp of turmeric powder
• 1 and ½ tsp of red pepper powder
•  1 tsp of coriander powder
• ½ tsp of cardamom powder
• ½ tsp of cinnamon powder
• 1 tsp of salt or as per taste
• 3-4 green chillies
• 1 tsp of cumin seeds
• 6-7 tbs of mustard oil

Method

• Marinate fish pieces in salt and turmeric powder.
• Heat up a fry pan. Add 3-4 tbs of mustard oil, fry fish pieces for about 3-4 mints each side. Take out in a separate plate.
• In that fry pan itself, add more mustard oil, add in cumin seeds, green chillies slit in between.
• Add in grated ginger and garlic. Fry 1-2 mints at med-high flame or till a nice garlicky smell starts coming.
• In a small bowl, add in turmeric powder, red pepper powder, coriander powder, cardamom powder, cinnamon powder and salt and give a nice mix with bit of water just to dissolve all the dry ingredients. This masala paste will be required now.
• Add in chopped tomato now. Fry the tomatoes till oil separates out. Add in half cup of chopped coriander leaves and the masala paste. Keep on frying this masala paste for about 5-7 mints or till the masala gets little bit dry and oil separates out.
• Now add in fried Tongol tuna fish pieces. Add in 2 cups of water and lower the flame. Let it cook for about 8-10 mints.
• Add in chopped coriander leaves for garnishing and take out in a serving bowl.
• Serve warm with rice.

Happy Cooking 

Kumro Pata Chorchori- Pumpkin leaves and vegetables stir/fry

I was delighted to spot tender pumpkin leaves or Kumro Pata in our local vegetable market recently. I brought back a bunch of leaves and made this pata chorchori.The recipe, well, nothing different than a usual chorchori recipe. I happened to have brinjal, potato, pumpkin, radish and carrot which added a lovely taste and texture to the chorchori.We had with warm cooked rice.

Here to the recipe

Kumro Pata Chorchori- Pumpkin leaves and vegetables stir/fry

Recipe requirements

•  1 whole bunch of tender pumpkin leaves approx. 400 Gms
• 1 medium size potato
• 1 medium size round brinjal
• 1 medium sized radish chopped into cubed
• About a cup of pumpkin pieces  
•  ¼ inch ginger root

For tempering and seasonings

• 1 tsp of turmeric powder
• 1 and ½ tsp of red pepper powder
•  2 tsp of coriander powder
• 1 tsp of salt or as per taste
• 1 tsp of sugar
• 3-4 dry red chillies
• 1 tsp of panch phoron
• 5-6 tbs of mustard oil
• 1 tsp of ghee
• 1/2 tsp of garam mosla 

Method

• Clean tender pumpkin leaves and stems properly in water. Sometimes when tender leaves are not available, you can use the fully grown leaves as well. But chop them roughly.
• Heat up a fry pan, add mustard oil, and add in panch phoron and dry red chillies. Let them splutter.
• Now add in finely chopped ginger.
• Add in potato, pumpkin, radish, carrot and brinjal pieces.
• Keep on stir/fry for about 8-10 mints at medium high flame.
• Now add in turmeric powder, red pepper powder, coriander powder and salt. Add sugar as well. Sprinkle little bit of water and keep on stir/fry.
• Add in pumpkin leaves as well. Coat well with spices. Let it cook, covered for about 10-12 mints.
• Add in ghee or butter and garam masala at the end. Gently mix in with spatula.
• Take out and serve. Enjoy with rice.

I am leaving this post with a beautiful sunrise pic.

Wish you all a very happy and healthy holy Ramadan month. Ramadan Mubarak.

Pan Fried Tofu and English Muffin with Chivda Crisp Mix- When East meets West

This recipe, I owe it to my dear daughter. As she is very fond of having her burgers with potato chips- salty and crunchy bites, which she ardently puts in between her chicken patties and burger buns. She herself started eating burgers made this way, when she saw one of her primary school friend spicing up her mundane school lunches with potato crisps, while we were living in UK.
Both kids had their ways to spice up their burgers. Sometimes  even with French fries layered in between. Sometimes with Thousand Island dressing, sometimes with mayonnaise or Ranch dressing and cheddar slices etc but 'Potato chips' also known as potato crisp over there, wins hands down for both of them.

 I know this seems like a circle, and that is how recipes evolve. Although both kids used to love non-vegetarian meals like with chicken burger, this is my attempt to make it little healthy and vegetarian.

I have used sesame oil to pan fry Tofu. I have also used iron skillet to pan-fry tofu instead of normal coated pans.And I must admit, sesame oil imparts a lovely taste to the overall product. I dint go for potato chips, I had my favourite snack – that famous Chivda crisp mix snack you get in packets in India with peanuts, raisins, cashews and corn flakes-‘chivda-crisp mix’ adds the crunch to this burger/muffin recipe.In Bengal while I was staying in Kolkata , I even had with 'Mukhorochak'.

 English muffin is a staple bread in UK and many use it as breakfast bread with jams, marmalade, bacon, ham and cheddarcheese as well. If you don’t get English muffin, then you can also replace it with normal burger buns. I have blogged about a nice home-made bread recipe way back here - Whole-wheat burger .You can make your own burger bun as well. I have omitted mayonnaise to make it  even more lighter. The layering is such a work of joy, olive oil spread, lettuce, pan fried tofu and tomatoes, perfect blend of sweetness, crunchiness and protein.

Here to the recipe

Pan fried tofu with English muffin and Chivda-Crisp mix

Recipe requirements

• 3-4 whole meal English muffin
• 200 Gms of tofu cut into flat square pieces
• 2-3 tsp of sesame oil for pan frying
• ½ tsp of red pepper powder
• Salt as per taste
• 3-4 tbs of Mayonnaise/Olive oil spread
•  3-4 tsp of sesame oil 
• 1-2 tomato cut into slices
• Lettuce leaves

Method
Cut Tofu Pieces and sprinkle red pepper powder and salt over them.Keep aside for 10 mints.
Heat up an iron skillet for pan frying the Tofu pieces. Add in about 1-2 tsp of sesame oil. Now pan-fry the tofu pieces just to get a nice golden-brown layer.

Now assemble English muffin
Cut the bread into half.

Spread olive oil soft spread over English Muffins.

Now place tomato slices, lettuce leaves and pan fried tofu pieces well stacked over one another.

Add in about a handful of Chivda- crisp Mix or spicy corn mix and cover it with another half of English muffin bread. You can add Mayonnaise in place of olive oil spread.
This is a vegetarian version.You can skip Tofu and Olive Oil Spread altogether and replace it with chicken patties or lamb patties and Mayo.Keema Kabab are also nice variations.

Internet reference:

I just love when few fellow bloggers also think like us and writes about it too here-  Finely Chopped..

Happy Cooking Friends and have a great weekend.

Spicy Shrimp with Avocado and Alfalfa Sprouts Salad

I haven’t updated this space for a while, so thought of posting this spicy shrimp avocado salad. There are many ways shrimps can be prepared and relished. This salad is one healthy way of introducing nourishing foods to our menu. This comes as refreshing change to a mundane summer salad. Avocado and alfalfa sprouts add up to the flavour and health benefits. Now without further ado here is simple recipe for this salad.

Spicy Shrimp with Avocado and Alfalfa sprouts salad

Recipe requirements

 10 large shrimps

¼ tsp of turmeric powder

 1 tsp of Red pepper powder

½ tsp of coriander powder

Salt as per taste

 2-3 tbs of cooking oil

1 ripened avocado

½ cup of alfalfa sprouts

¼ cup of chives and garlic sprouts

10-15 cherry tomatoes

2 cups of lettuce

2 tsp of olive oil

Salt as per taste

Method

Clean, de-shell and devein Shrimps. Rub in shrimps with red pepper powder,coriander powder , turmeric powder and salt. Keep aside for about half an hour.

Heat up a fry pan, add 2 tbs of cooking oil, add in shrimps and stir/fry them for about 5-7 mints or till they are lightly browned. Take out in a bowl. Keep aside.

Now assemble the salad

Cut and destone avocado in to bite size pieces.

In a big mixing bowl, add in lettuce leaves, alfalfa sprouts, avocado and cherry tomatoes.

Sprinkle salt and add in olive oil. Toss well.You may sprinkle black pepper powder as well.

Now serve with stir/fried shrimps.

You can squeeze in fresh lemon juice to get a tangy flavour over shrimps as well.

There are other variations as well – you may add chopped cucumber or include any nuts as well.

Let me also wish you all a very happy and healthy Ramadan Kareem.

Ramadan Mubarak To all .....

Belanak fish curry- small Mullet fish curry

Bengali people and fish are inseparable identity. Here in Malaysia, I am being introduced to many local fishes on a regular basis. One among them is ''Belanak'' or gray mullet fish here. Belanak is a local fish and even more popular in Indonesia. These fishes are small and it reminds me of our very own ‘Puti’ and’ Morula’ fish. Although the ones I picked up are little bigger, more of size of our palms, some can even grow bigger than that as well. Any recipe with morula and puti can very well be incorporated with Belanak also.

This is our way of making belanak fish- Bengali way.Belanak fish can also be eaten if they are deep fried and goes very well with sambal belacan – a very spicy condiment served along with ‘nasi lemak’- a fragrant rice cooked in coconut milk and pandan leaves here.

Belanak Fish curry (Gray mullet fish curry)

Recipe requirements

• About 12-15 small belanak
•  10-12 cherry tomatoes
• 3-4 Thai red chilly
• 3 cloves of garlic
• 5-6 shallots  

Spices and seasonings

• 1 tsp of turmeric powder (½ tsp of stir/fry and ½ tsp for rubbing on belanak)
•  2 tsp of red pepper powder
•  ½ tsp of coriander powder
•  1 tsp of salt or as per taste
• 3-4 Thai red chillies
• 5-6 tbs of mustard oil
•  1/2 tsp of Kalo jeerey/nigella seeds

Method

• Clean, and remove scales of belanak fish. Clean the fish stomach as well.
• Rub in fish with turmeric powder and salt. Keep aside.
• Heat up a fry pan, add 2 tbs of mustard oil, add in belanak fish and stir/fry them for about 2-3 mints flipping sides as well. Take out in a separate bowl.
• In that fry pan itself, add more mustard oil, add in nigella seeds, chopped garlic and Thai red chilies.
• Now add in tomato and shallots slit in between as well. Keep on stir/fry for about 5-6 mints at medium high flame.
• Now add in turmeric powder, red pepper powder, coriander powder and salt. Sprinkle little bit of water and keep on stir/fry.
• Add in fried belanak fishes.
• Add in one –two cups of water depending upon the consistency of curry. Cover and cook for 7-8 mints or till fishes are cooked through well.
• Take out in a serving bowl. This goes well with warm cooked rice.

Happy cooking friends

Dal-Saag (Lentils cooked with Amaranth leaves)

There are days when, I can only think of comfort foods and dal –roti is one such recipe which never gets ruled out and we never get bored out of it either. Dal- saag is adding up more greens to those ‘’everyday dal recipes’’. I have used up green amaranth leaves with chana dal+ masoor dal. Many use spinach , some even use beetroot greens. Choose whatever you wish to, bottom line is, this is a great way of incorporating greens in one’s diet-plan.

This is how we make Dal-saag – our comfort food.

Dal-Saag (Lentils cooked with Amaranth leaves)

Recipe requirements

•  2 cups of chana dal ( Yellow split pea lentil)
• ¼ cup of masoor dal ( orange lentil ) 
• 1 bunch of amaranth leaves or 800 gm of amaranth leaves -stems discarded

For tempering and seasonings

• ½ tsp. of turmeric powder
•  1 tsp of red pepper powder
•  1 tsp of coriander powder
• ¼ tsp of cumin powder
•  1 tsp of salt or as per taste
• 1/2  tsp of sugar
• 3-4 dry red chillies
• 1 tsp of cumin seeds
• 2-3 fat cloves of garlic
• 1 medium size tomato
• Pinch of hing
• 4-5 tbs of mustard oil
• 2 tsp of ghee

Method

• Soak chana and masoor dal for about 2-3 hrs in a vessel with water.
• Put cleaned dals in pressure cooker.Add in 2-3 cups of water.Let it come to one boil, Remove /skim off the white foam that is forming now. Close the pressure cooker, by securing the lid with whistle.
• Now pressure cook both dals together for 2 whistles with ample water. Let the pressure subside and then open the lid. Add more water if it turns out semi- dry. Add in turmeric powder, red pepper powder, salt and sugar. Mix well and keep aside.
• Now heat up a fry pan, add in mustard oil. Let it come to smoking point.Now do the Tarka/tempering.
• Add in cumin seeds, dry red chillies and hing. Add in chopped garlic and tomato. Add dry spices- coriander+cumin powder.
• Stir/fry all for about 3-4 mints at med-high flame or till oil separates out.
• Clean Amaranth leaves in water.Take out tender shoots and healthy looking leaves from the bunch, discard stems..
• Blanch amaranth leaves separately. Add the leaves to the cooked dals ( Lentils). Let it simmer for about 8-10 mints.
• Add the tempering/tarka to the above cooked dals with greens.
• Let it slowly simmer for about 4-5 mints. Add ghee at the end. Serve and enjoy with roti or rice whatever way you prefer.

Tip- You can add in some toasted cashews to the above dal or Paneer cubes as well.

Happy Cooking and have a great week ahead.....

Of This and That - Some Musings

This will be my last post for 2016… It’s raining heavily outside, sitting down with my laptop on our dining table, occasionally I glance through my balcony doors to look far ahead, but the visibility is zero. I made a glass of chilled iced lemon tea for myself...Music playing in the back ground, you know those ageless and soul-soothing old Hindi songs – like one from film ‘Anupama’. December makes me feel cold inside, although the temperatures outside will defy all things winter has to offer here. There is nothing as such a typical ‘winter’ in Malaysia – rain and sun-shine all through the year. How I longed for the coldness, winter has to offer and the white snow clad houses and streets, is a forlorn story here.

But even in those scarcity of true feelings for winter, we created a space in our heart which made us believe, yes believe, that these last few days of 2016, this festive spirit will linger on. We have put up a Christmas tree just like we used to do in UK. 

Warming up our cold hearts, this tree reminded us to believe in everything about life- whatever the challenges, obstacles one may face, believe in yourself – this will pass through. We have made it so far, hopefully we will keep doing so in future as well. In all those challenges, we should not forget about all the blessings which god has bestowed us all. Pause for a moment, take out time from your busy schedules and please count all those blessings. The true spirit of festivals lies there.

The shopping malls are all decked up and busy here with beautiful Christmas decorations and huge Christmas trees and people shopping for their near and dear ones. We usually sit down on those numerous benches inside shopping malls and watch the world go by leisurely. 

There will be people shopping on the likes of Gucci/Prada/MK / Miss Selfridge/ Topshop/Zara and what not, in those numerous shopping malls, during these last few days before Christmas. But to me Christmas, or for that matter any festival, is all about togetherness of family and friends. Gifts are just add-on like cherry on top of an assembled black-forest cake.

Couple of days back, we had a long weekend, so, dear daughter called up her few friends from our residential-complex and had a mini-Christmas snack party. 

The home was filled with the warmth of their girlie-chat, laughter and fun. Time flies and even before I realize, these girls all in pre-teen age are ready to create their own stories, just like we did decades ago.

Since these are holiday time, I thought instead of doing a recipe post, a proper menu post will be more helpful.

The snack- menu had chocolate cupcakes, cucumber and mozzarella cheese sandwich, baked chicken drumsticks and roasted spiced potato wedges with plenty of cold drinks.

There was another platter which we had on Sunday - roasted potato and orange sweet potato, tofu fried rice, baked spicy salmon steak and California rolls (this one is a type of  'Sushi'- store-brought though)…And there was plenty of litchi mock tail as refreshments.

Recipe for Oven- Baked Salmon Steak

Requirements

Salmon steak pieces- 4-5

Spices

½ tsp of turmeric powder

2 tsp of red pepper powder

 2 tsp of coriander powder

1 tsp of cumin powder

½ tsp of cardamom powder

½ tsp of cinnamon powder

 1 tsp of black pepper powder

Salt as per taste

Method

Take all the spices in a big bowl and mix in well.

Now rub spices all over the salmon steak pieces.

Cover and keep it in fridge for about half an hour.

Now preheat an oven at 175 deg C.

Place the salmon steak pieces over a baking tray and put that in the middle rack.

Bake for 30-35 mints. Take out serve hot. These are absolutely delicious.

Roasted spiced potato wedges have the same spices as listed above. The only addition was mustard oil and chili flakes to marinate them well.Bake the potato wedges at 180 Deg C for 40 mints.

Cucumber Mozzarella sandwich- Layer thinly sliced cucumber over buttered sandwich bread and then top it up with grated fresh mozzarella cheese or cheese slices. Press the sandwich and viola ready in jiffy.You can use tomato as well.Tomato and Mozzarella is another great combination.

Tofu Fried Rice

Requirements

 3-4 cups of cooked rice- for 3-4 people
you can use brown rice as well

 200 Gms of extra firm tofu

2 tsp of thick soya sauce

1 tsp of oyster sauce

1 tsp of red pepper powder

1 tsp of black pepper powder

 3 tsp of grated fresh ginger
 1 stick lemon grass

 3-4 tsp of soybean oil/ or sesame oil

Method

In a big wok/fry pan, add in oil. Add in firm tofu pieces and fry them at high heat for about 3-4 mints.

Take out and keep in a separate plate.

Add in grated ginger, cut lemon grass  and any vegetables you would like to add- I have used carrots and tomato finely chopped. Toss well and cook at high heat for 3-4 mints.

Add in all the sauces and spices listed above. Adjust salt.

Add in fried tofu and coat well with spices and sauces.

Now add in cooked rice and mix well. Serve and enjoy.

These recipes can be found in archived posts here…

Nutella-and-chocolate-cupcakes

Baked Chicken - Kalmi Kabab style

Oven-baked chicken-tikka

Some other Christmas recipes

Couscous-and-dried-fruits-stuffed Chicken

Chocolate Swiss-roll-recipe

Apple fritters with toffee-sauce

Black forest cake

Cheesecake recipe

So, here is the end part for this post.

You all have a great festive time.

Happy Holidays, Merry Christmas and have a Happy new year …….

See you all in new year 2017…Welcome 2017....bye –bye 2016…..