Lobia Keema Curry- Black Eyed Beans cooked with Lamb Mince

We saw season’s first snow today, excited? Yes, you can presume as such .And who doesn’t like snow, but then if the snow starts melting, it’s another story altogether.While it’s snowing heavily far across Atlantic Ocean in US, we are happy and contended to get about an inch of snow here.Well, I wouldn’t even dare to think 10 inches of snow, as that would ring an alarm bell for me.As of now, update is, it’s melting away, oh! Things of joy don’t last for ever, it always is short-lived, but the memory that it creates always resonate.

With this cold and grey weather, we really crave to eat some spicy food, and lobia- keema curry is one such dish.As our family struggled with seasonal flu and cough, this hot and spicy preparation was well appreciated by my folks.There is of course a vegetarian version, and that will be to skip lamb mince all together, or may be adding up soya mince- vegetarian option for meat mince.But if you like non-vegetarian meals, then this is very appetizing.You can even make this  curry in bulk and store in batches in fridge, but try to consume within 2-3 days.And trust me, next day , when the flavours are well incorporated, this turns out more flavourful.

Well it does remind of Mexican Chilli, although I haven’t included other vegetables or cheese or kidney beans or pinto beans, in to this curry.This is a spicy preparation, if you are making it for little kids, reduce the red pepper powder.Actually I have used red bird-eyes chili pepper / Thai chili for this preparation, which is considered one fo the hot peppers, so you can guess the hotness of this curry.

Lobia Keema Curry – Black Eyed Beans lamb Mince Curry

Recipe requirements (serves 3-4)

• About 500 Gms of cooked lobia/ black eyed beans or use 1 pre-packed tin of black eye beans
• 500 Gms of lamb mince/ mutton keema

For the gravy

•  1 large tomato
• 2 medium size purple onions
• 3-4 fat pods of garlic
• ½ inch ginger root

For the seasonings

•  ¾ tsp of turmeric powder
• 1 tsp of red pepper powder
•  ¾ tsp of Kashmiri red pepper powder
• 1 heaped tsp of coriander powder
•  ¾ tsp of cumin powder
• 3/4  tsp of cinnamon powder
•  ¾ tsp of nutmeg powder
• ½ tsp of cardamom powder
• 2-3 Red bird’s eye chily slit in between
• Salt as per taste
• Pinch of asafetida
• ¼ cup of cooking oil
• Method

Prepare Black eyed Beans- lobia

• Soak about 2 -3 cups of dry lobia/black eyed beans in ample water for about 6-7 hrs. You can even soak them in warm water for 2-3 hrs in case you are running short of time. Or even use pre- packed tins. I have used approx 2 – 3 cups of cooked lobia for this curry (1 can serves well for 3-4 people). You can even use 2 tins to increase more beans in the curry.
• Now pressure cook  black eyed beans/lobia  for one whistle at high, lower the flame and let it cook further for about 10-12 mints. Open once the pressure subsides. Reserve this for later use.

Now prepare the keema- lamb mince

• Chop finely all the ingredients- onion, ginger, garlic and tomato. If you don’t like chopping then, wet grind those in a mixer adding little bit of cooking oil. I have even added some of the dry masala ingredients while making the onion+ginger+garlic paste, so add turmeric powder, red pepper powder, kashmiri red pepper powder, cumin-coriander powder to make a smooth paste.
• Now heat up a large vessel enough to hold keema, lobia and the gravy. Add in cooking oil. Add in pinch of asafetida, and then add in the prepared masala paste. Add in slit bird eye chili.Adjust salt.
• Now let it stir/fry it further for about 9-10 mints at medium high flame, splash some water if the paste starts to stick on the base. Once the paste has turned dark in color and the oil starts separating out, add in lamb mince.
• Keep on stir/fry the lamb mince for about 10-15 mints. Add in cinnamon powder+nutmeg powder+cardamom powder. You can even use garam masala as well. Splash little water if it tends to become very dry.
• Now add in about 2 cups of lukewarm water and the cooked beans with all the water if any left after pressure cooking it.
• Cover the vessel and let it cook slowly for about 1 hr at low flame. Alternately you can put the entire thing in a pressure cooker. Let one whistle at high and then lower the flame, so that it can cook on it’s own for about 10 mints. Open once the pressure subsides.Garnish with chopped coriander leaves.
• Enjoy with rotis or rice. I had it with cooked couscous and cherry –avocado salad.

Note-

Bird eye chilly adds the hotness to this curry, skip it if you do not like very hot and spicy curry.The same recipe goes well with rajma- red kidney beans as well.

Happy Cooking friends

Jerk Chicken Fingers

I know many of you would have felt knee –jerk reactions during the semi finals of football world cup, well Brazil seemed to be loosing it out at that time and now it will involve many more knee-jerk reactions, jerking all the way from bottom- to –top. Although the management of the entire game schedules were spot on and impeccable and that I must add here. And, also we did get a knee-jerk reaction when we spotted a fox near the back yard of our apartment complex. Well, this is nothing new, it is indeed a common sight for many here, although for us it was the first time in broad day-light. We couldn't believe our eyes, dear daughter caught this moment with our point and shoot camera. And couple of friends have also told us that, if they keep rubbish outside in night, these foxes come and do hunt out food for them, making the well-kept garden messy all over. The sight of Lionel Messi would have been better not the foxes messy,let’s now be tight-lipped about it.

Well, this recipe of jerk chicken fingers is not at all that dramatic and knee-jerking as if you would start dreaming out of it. But, taste wise it is indeed very flavorful and can be considered over-whelming but not certainly knee-jerking, although it still will be called chicken jerk-“fingers” not chicken jerk –“knee”.Ok, please refrain ourselves from further imaginations and let’s say its good as gold to be a great finger food or party food/appetizers.

Coming to the recipe, jerk seasoning that I have used in this recipe comes here in spice packets, and that’s what globalization intends to do to you. I am sure you all must have heard about “jerk chicken” which has its origin somewhere in Caribbean island, and taking that cue, I made these chicken jerk fingers. There are plenty of recipes available in internet to make home-made jerk seasonings and use accordingly. One recipe is this and this- detailed recipe of jerk chicken and this-dry rub spice-mix.
I have used Kashmiri red pepper powder for that reddish color and also it does add little bit of spice also. However it’s not required strictly, a plain Jane type of chicken fingers with only jerk seasoning will also turn out flavorful, overnight marination of chicken pieces is recommended, so that spices can well incorporate inside chicken. Yogurt helps in tenderization of flesh and also as great base to bind all the spices well. If you are allergic to milk-products then you may skip it and use lemon juice or vinegar as well.
Now to the jerk chicken recipe

Jamaican Jerk Chicken Fingers or Tenders
Recipe requirements
Chicken finger fillets about 300 Gms
2 tsp of coriander powder
1 tsp of jerk seasoning
1 tsp of garlic powder
1 tsp of Kashmiri march powder/Kashmiri red pepper powder
½ tsp of freshly crushed black peppercorn
5-6 heaped tsp of thick Greek style yogurt or 2 tsp of lemon juice or any other souring agent
Method
After cleaning chicken pieces, pat them dry with a kitchen towel. We do get chicken finger fillets here, however if you don’t then you can make, cut strips from chicken breast pieces as well.
Now add in all the dry ingredients- coriander powder, jerk seasoning, crushed black pepper, Kashmiri red pepper powder (I have used MDH brand Kashmiri red pepper powder which seems to be little high on hot level and as well on color), for jerk seasoning I have used Rajah Brand and Schwartz brand so far and seems to be satisfied with the results. (Jerk seasoning originates from Caribbean cuisine, specially from Jamaica- a famous chicken recipe is, Jamaican Jerk Chicken , will update the blog with that recipe as well)
Add in salt as per taste and thick Greek-style yogurt also. Coat chicken finger fillets very well with the spices and yogurt mixture.
Now put on the oven at 200 deg C, set it at and grill the chicken fillets for about 20-25 mints or till they get nice smoky texture or are well charred.It would be nice if the tray is covered with foil. It also depend on the cuts of the chicken  fillets , so check out in between and keep an eye over the grilling process in oven.

Or you may bake the chicken as well. For that take out in mid-way, and if you need then coat those with cooking oil.I have never done that as we like to have it oil-free and grilled which turns out soft.You may use sour cream in place of yogurt as well which is even better gives a very smooth texture once the chicken is done.

You may use this seasoning to grill other vegetables like- zucchini, bell pepper, onions etc as well. Vegetarian can skip chicken or meat and use tofu or paneer to make Jerk tofu/paneer fingers, all other ingredients remain same.  
As usual we served along with cooked cous-cous and slices of tomato and cucumber.

Happy cooking and have a lovely weekend

Spicy Shrimp Curry Recipe with home-made spice powder and Shubho Poila Boishak

Now that Easter holidays have started here, I do have some relaxed mornings to start off our days. Spring feels so refreshing all around us, with beautiful spring blossoms enticing our eye sight everywhere. Many times we have also touched and felt those soft cherry blossoms or the Hawthorn blossoms that are scattered along on our many walking trails here. Public parks are getting busier with picnic outings, although it still is nippy during the evenings or with other sorts of activities as well. This indeed gives us some push to be little more active, well when I say active I mean activating this dormant blog, not in other way precisely.

And soon it will be poila boishak on Tuesday.Well, cook delicious food and celebrate what ever way you prefer with your family and friends. So, here wishing all of you readers Shubho poila boishak.May the New Year fulfills all your dreams and wishes.

Here is shrimp curry with home-made spice powder.Chingrir jhaal with home-made spice powder. I guess I have already blogged about a new combination of spice powder that I have made couple of months back. I have even blogged a recipe of chicken with that spice powder.Here.
That spice powder remains the base spice for this curry with chingri or shrimp. I have found them even tastier. We do make shrimp less as my husband is allergic to shrimp, but when ever we mother-daughter due cook shrimp, we relish a lot. This spice powder was made with dry anar dana/pomegranate seeds and desiccated coconut as told earlier. We didn’t have any left-overs.Make and have it with rice or what ever way you prefer; this will really be a crowd puller.Next time I am going to make it with jumbo prawns for sure.

Since, I was cooking this for my kid, I almost halved the spice content, but if you do really like spice and hotness, please go ahead and add 4-5 slit green chilies or even more red pepper powder as well. Shrimp again I don’t have to tell you that they need just a stir /fry for 4- 5 mints or till they turn pale and changes color, otherwise be prepared to have a rubbery shrimp. In any case, if you really ask me I do like both, as for me shrimp is a shrimp and Chingri is something one can always enjoy, cooked to perfection or even if it’s over-cooked.

Spicy Shrimp curry with home-made spice powder
Recipe requirements
250 Gms of small shrimp
2 tbs of home-made spice powder recipe is here
½ tsp of garlic powder or two garlic cloves crushed
½ tsp of red pepper powder
½ tsp of turmeric powder
¾ tsp of salt or as per taste
1 cup of finely chopped coriander leaves
2-3 tbs of mustard oil
Method
Wash and clean shrimp, discard shell if any. It’s better to cut the head and tail out if it’s already not done by your fishmonger.
Now marinate cleaned shrimp with salt and turmeric powder. Keep aside for half an hour.
Now heat up a fry pan/saucepan/kadai, add mustard oil.Add in galic if using fresh.
Now add in marinated shrimp. Add in home-made spice powder and red pepper powder and garlic powder.
Writing the recipe of home-made spice powder again, so that you all can have some ideas.
From previous post-here

Dry roast cumin 4 tbs of cumin seeds+ 2 tbs of panch phoron+5-6 cardamom+5-6 cloves+5-6 dry red chilies for about 1-2 mints, just to heat them up. Now dry grind these spices with 1/2 cup of desiccated coconut+ coconut powder and 1/2 cup of dried anar dana/pomegranate seeds. You can use fresh coconut instead of dry and desiccated coconut but the shelf life is reduced then and also it is advisable to store them in fridge. Otherwsie, use grated “gari” or desiccated coconut what ever is available. The small dry red chilies which are somewhat more hot is used in this spice which makes it very hot, so be careful while adjusting red pepper powder.

"Gari" – dried coconut/khopra  which is readily available in India and abroad and this not to be confused with dried cassava powder that are available here abroad.

Adjust salt if necessary. Add in finely chopped coriander leaves. Cover and let it cook for about 6-7 mints or the shrimp changes color.
Serve and enjoy. I have served it over cooked couscous, with butternut squash+potato stir/fry and a portion of Chicken Tandoori. As a healthy practice some salad leaves were also included. A whole some meal itself.

Wish all you readers a very Shubho Poila Boishak, Baisakhi,Puthandu,Puram Vishu and Rongali Bihu  .

Cook good food, enjoy and have a Shubho Nabo Barsha everyone.

Happy Cooking Friends

Just Another Fish Fry Recipe

There are umpteen ways one can make fish fry and this perhaps is one more addition to the list. I have always found, oats are healthy as much as they are versatile and we are trying to include it in our day-today cooking other than having it with warm milk as breakfast. But then to be honest about it, that is something I am not too fond of. The sogginess of oats in warm milk completely puts me off, even if I do get extra sugar in it, or may be mash up some bananas or add other fruits into it. So, perhaps that’s why I try to cook them in other possible ways. Well, I often grind them finely and store it in air-tight containers, and then use as required – like mix in with whole wheat flour to make rotis or granola bars or granola ladoo or oats carrot and raisin cookies or apple -pear-oats smoothie or yogurt shakes etc and sometimes even coat it over fish fillets/chicken drumsticks for frying purpose.

This fish fry recipe is just like that, a fish fillet is first marinated with Indian spices and then its coated with spiced and grounded oats mixture and then deep fried. If you think frying is lot of calorie generating, then put them in oven and bake it off. But then, that baking method of fish is something I am not that fond of either, unless it calls for spiced gravy accompanied with it or the fish itself is cooked in the spiced gravy in oven/microwave like a “dum pukht” type of preparation .These types of “bhaja” as in Bengali or fry in English, as the name suggest should be done according to what it should be, like dropping them in hot oil and then deep fried. There is no substitute of the flavor and texture of deep fried fish fry that gets generated by following this way. So, as the name goes for it, recipe for sea bass fish fry is written beneath. You can even try this recipe with any firm white fish fillets like Haddock, Pollock or more traditional Cod as well.

Sea Bass fish fry
Recipe requirements
3-4 sea bass fish fillets
1 tsp of red pepper powder
1 tsp of turmeric powder
2 tsp of freshly grounded home –made masala
  Take about 2 heaped tbs of coriander seeds+1 tbs of cumin seeds+few cardamoms+few cloves+ cinnamon sticks+3-4 dry red whole chilli.Grind them to a fine powder to get freshly made home-made rubbing/marinating masala.
2 tsp of lemon juice
Salt as per taste
For the coating of the fish fry
1 cup of tightly packed quick cook oats or porridge oats
10-15 whole black peppercorns
2 tsp of nigella seeds
Salt as per taste
Half cup of cooking oil for frying

Method
Marinate the sea-bass fish fillets or any other fish fillets – like haddock, cod and polluck etc with the home-made freshly grounded masala+red pepper powder+turmeric powder+salt+lemon juice.
Now coarsely ground porridge oats, or quick cook oats. I have often used Scottish porridge oats for the coating and it works out fine. Put this grounded oats in a flat plate.
Grind some 8-10 whole black peppercorn or "gol morich'+1 tsp of nigella seeds or "kalo jeerey" into fine powder.You can even make this powder in bulk, store and use accordingly as the recipe calls for it.
Take about a tsp of this freshly made powder and mix in with the grounded oats. Adjust salt also. You can add whole of the grounded mixture for even more spice
After about half an hour, put the marinated fillet in the above grounded oats mixture. Coat well with the mixture, shake off excess of it and then again coat well, pressing some of it even with clean hands. You can even do egg wash if you wish to coat fish with eggs and then coat them with oats mixture again kind of “double coating method”.
Now put a deep bottom pan/kadai or fry pan over medium high heat, hob mark 6 or 7.
When the pan is heated enough, add in cooking oil, check if the oil is ready for deep frying. Drop some cumin seeds if it sizzles then the oil is ready for deep frying.
Now fry the fish fillets over a medium heat to medium high heat for about 4-5 mints. Take out and then drain off excess oil over kitchen towel.

Serve and enjoy. I had these with cooked cous-cous+green peas and potato stir/fry- “sabzi/torkari” and boiled eggs. A complete meal itself.

Happy cooking friends 

Pan Fried Salmon Fish with Indian spices

Past couples of days have been warmer in our neck of the woods and sun is shinning nicely. Spring blossoms are a marvel to watch while we walk down on public paths to do our day-today activities. With this weather, which is really a blessing until a spell of grey weather strikes again, everybody is gearing up to the weekend barbecue, get together etc .Neighborhood parks are getting busy with all sorts of summer activities one can expect to see during this time-kite flying, picnic, sports and of course laying on the green grass, soaking up the sun-shine, endless hours.

And with this weather, one can imagine opting for some fish and chips to entice the taste buds. While I have always liked the fish but the usual fish and chips stuff is loaded with lots of calories as the breaded fish tends to soak more oil while it’s being deep fried. Although I have always liked the usual British fish and chips being served in many cafes and dinners here and have gorged on many times without feeling a slight hint of guilt. But if it’s home-made then it’s even better, then one knows what ingredients goes into making the fish fry and the innumerable methods one can possibly think off. We all know the benefits of Salmon as fish, and when it comes to salmon fish fry; this recipe always gets my thumbs up and so from my family. This recipe is entirely different take on fish fry, not the usual fish and chips types that you can get here in abroad. But then it does remind me of the usual Fish chops or cutlets available in Bengal.A recipe has been shared earlier-Bhetki mach'er chop.

Salmon fish fry that I generally tend to make is with loads of Indian spices. But then this fish has it’s own taste, flavor whatever you want to say in technical term, so a quick rubbing of plain salt+black pepper+lemon juice coated with besan-chick pea flour or self raising flour, seems to work fine as well. Todays recipe is Salmon fish fillet rubbed with Indian spices and then double coated with fine semolina to give it a nice crisp deep fry. Salmon as such is an oily fish, so it tends to cook well but then again one should be careful to fry this fish as it tends to get cooked quickly if not “super-quickly”. The time to deep fry also depends if it’s a thick-cut slice or a heavy steak piece. Many people like it when it’s barbecued or char-grilled, which I think makes them go little semi hardish but certainly not soft. But food is all about one likes to eat, eat what you like and the way you like to make it.

If the following recipe appeals you, then do give a try someday, and let me know how it turned out for you. All suggestions to improve this recipe are welcomed here.

Here is how salmon fish fry is being cooked in our home

Salmon fish fry-Salmon Mach Bhaja

Recipe requirements

• Salmon fish fillet- 4-5 or steak pieces
• For the marinade-adjust spice and heat according to the level you can handle it
•  2 tsp of crushed red chilly flakes
• 1 tsp of salt
• ½ tsp of turmeric powder or curry powder
• 1 tsp of red pepper powder
• ½ tsp of black pepper powder
• 1 tsp of coriander powder
• 1 tsp of garlic powder
• ¼ tsp of amchur powder or lemon juice
• For the fry and coating
• About a cup of fine semolina or Besan -chick pea flour
• About half cup of cooking oil

Method

• Wash the fish fillet well in water and then pat them dry. Sometimes scales are removed and sometimes it’s not. I usually don’t take off the scales as when they are deep fried they turn out very crisp while it’s being fried this makes a good covering to cook the fish flesh well without catching up the bottom of the pan. Later while eating, we generally take it off, although salmon skin is as healthy as the flesh, so if one fancies it, then one should go ahead consuming it.
• Put all the ingredients in the bowl, mix well and then coat well all the fish fillet with this mixture powder. Turmeric powder, red pepper powder, red chilly flakes, salt, coriander powder, amchur powder or lemon juice. Adjust heat if you don’t like too much spicy food, same goes for kids.
• Keep refrigerated till you wish to make the fish fry. Generally I keep 3-4 hrs in fridge and then deep fry them one at a time.
• Now take a cup of fine semolina in a flat plate. We will double coat the fish fillet with this. Coat the marinated fish fillet with fine semolina and then shake to take off extra semolina coat. Again press and coat fine semolina very well over the marinated fish fillet.
• Heat up a fry pan; add about half a cup of oil. Let it heat up. Check if the oil is ready for deep fry. Drop some cumin seeds, if it sizzles then the oil is ready for deep fry.
• Deep fry about 1 or 2 big chunks of fish maximum, giving them enough space to fry well. Each side takes roughly 5-6 mints at medium-to medium high flame. Salmon is a very oil fish, it will tend to cook soon, so over frying sometimes makes them hardish and the flavor is lost. But at the same time if it’s not properly fried, the raw smell lingers on, making it very de-appetizing. And also the cut of the fish slice decides the time to be it needs to be fried. Thick cut slices will tend to take roughly 8-9 mints each side at medium high flame but that too depends on the surface of the fry pan, how much heat is being transferred etc .Practice the timing to fry the salmon fish fillets or steak pieces.
• And also many times I do bake them for about 30-35 mints or till they turn little whitish from red. But then that’s another recipe and will talk about some other day.
• I have prepared cous cous also, and topped it up with a dry stir fry preparation of cauliflower and potato, along side some green leafy salad with sweet cherry tomato.

All this can go very well in your or your kid’s lunch box. Usually kids don’t like couscous as this is my kid’s case, then I replace cooked couscous with a tortilla wrap or vegetarian fajita.

These Salmon fish fry can be great as starters for a pot-luck party or get together.

There is Salmon fish curry for you if you want the gravy to eat with warm cooked rice, here-Salmon Fish Curry.

Happy Cooking Friends

Methi Mushroom Chana Masala with cous-cous

Last night we were awake little late, catching up Olympics’ opening ceremony on TV.Although I would say they have put in so much effort and hard work, which I do really appreciate, there is something which was missing, don’t know what. Ok to be honest I liked when James Bond ( Daniel Craig ) was sharing screen space with the queen and then Mr.Bean with his antics. But what captivated me was the depiction of industrial revolution. Well another summer Olympics have started yesterday and from today we are normal, I mean back to work. But many a times, we would be checking the medal tally just to be refreshed about the event.

Here is a deal for you for today’s post – methi, mushroom chana masala and fruit chat.Methi or fenugreek leaves are easily available here, and so usually a very simple stir/fry with potato and green peas works fine for us .But sometimes, mostly on weekends we like to make some rich gravy based preparations with it. Then comes mushroom, which we like to eat so that’s also included and last is chick peas – our ever versatile ingredients and savior on many occasions for a monotonous menu. Methi Mushroom and Chana is cooked in milk gravy, to give a lustrous and silky smooth texture. This goes well with naans and pulaos especially for a  vegetarian menu.We served over a bed of cooked cous-cous.A one pot meal itself.

Now to the recipe
Methi Mushroom Chana Masala 
Recipe requirements (serves 3-4 )
 1bunch of methi leaves/Fenugreek leaves
 2cups of chopped mushroom
1 can of chick pea/ or 2 cups of cooked chick pea
1 medium size onion
2-3 garlic pods
½ inch ginger root
1 and a half cup of milk
Seasonings
½ tsp of turmeric powder
2 tsp of hot red pepper powder
2 tsp of dhania/coriander powder
½ tsp of cumin powder
 ¼ tsp of hing (asfoetida)
1/2 tsp of cinnamon powder
1/4 tsp of cardamom powder
½ tsp of cumin seeds
Salt as per taste
2-3  tbs of cooking oil

Method
Chop onion, garlic and ginger finely. Or it’s better to grate them with mandolin (Kadokus) it’s much easy and quick to chop this way.
Pick fresh leaves from the methi (fenugreek) stalks and then chop it finely. Blanch them for 1-2 mints in a separate saucepan.
Now discard the water in the chick pea can, and then wash chick pea very well in water. Or you may soak the dry Kabuli chana and then pressure cook it for two whistles with ample water in pressure cooker.
Now heat up a saucepan, add cooking oil, and temper this with cumin seeds.
Add chopped onion, garlic and ginger. Fry them well for 4-5 mints or till the rawness is gone.
Now add the dry seasonings- turmeric, red pepper, and coriander powder. Adjust salt.
Add in finely chopped methi leaves now directly or you may use the blanched methi leaves (which ever way you prefer working with methi)
 Add chopped mushroom. After 3-4 mints both will release a lot of water.
Now add in a Kabuli chana or chick pea, fry all for 4-5 mints more
Keep on frying this little bit more or the oil comes from the sides about-10 to 15 mints at medium flame.
Add in cinnamon powder and cardamom powder.

Add in about a cup up to 1 and half a cup of milk, cover it and let it simmer at med-low flame till the entire gravy thickens a bit.
TIP – if you find all the ingredients is cooked well and the gravy is still runny. To fix this you may add in any flour about 1-2 tsp and stir it well, make sure there is no lump.
Mix well and keep on simmering and stirring, about 4-5 mints the gravy will start to get thick.
At this time check and taste salt, and hotness. If you need more then add and check.

At the end, add in 1 tsp of ghee or 2 tbs of cream to give extra richness.And sprinkle sugar all over it ( not essential if you don’t like it, but since methi leaves are little bitter , it has been to be added , and I prefer adding sugar)
This Methi Mushroom and Chana preparation goes very well with Peshwari Naan or Vegetable Pulao  or even cooked cous -cous .

After you finish this then don’t forget to serve some chopped fruits (I used kiwi+strawberry+apple ) with a tsp of thick yogurt or cream. One more look and I will be done with this post.

I would say yogurt is much healthier.

Alright Friends have a nice weekend in which ever part of the world you are in.

Happy Cooking Friends

Baby Spinach Bean Sprouts Cherry Tomatoes Couscous Salad

Kemon acho bondho ra?
Comment allez-vous ?
Hola, como estas ?
Kem cho maja ma?
Tussi kiwen ho?
Suhgamaano?
Vannakam Yeppadi irrikkenga ennoda nanban?
Neevu ela unnaavu snehitudo?
Bhalo ase ne ?
tu kasa ashes, kaay kartos ?
Aur haal-chaal sab theek hai?

Yeah you would assume I know all these languages, no don’t get me wrong here. I was just trying to impress you all. Ok, but why I am saying this, may be you already are! No, don’t tell me you are not, oh No don’t disappoint me....

Last time I announced I was hosting an event and then wham, vanished, reasons or no reasons I am back with this post so all izz well.
With fresh blossoms showing up on every dried branches of tree, “it is time” for another circle of life as told by Rafiqui to Simba.Yeah, and the tale of that movie goes on again here. I never knew a simple animated children’s movie can have such deep impacts on our minds.

I know weather is not that pleasant back home but in this part of the world where I am sitting and typing these words, weather can be assumed pleasant. Spring is in the air, and I am sure our mango tree back home is loaded with fresh mango blossoms. And I just wonder this year, Mrs. B and Mrs.M must be even more happy as I am no where to claim my share. Or the old tattered jute bag which we do give to our helpers to collect mangoes, probably is lying somewhere in the corner of my kitchen cupboards and must have gone weathered. Memories and their short retrievals gives you one instant kick and breaks your monotony of life, so much that you start writing in your blog about those incidents.

Daffodils oh! Yellow pure shining flowers, thou presence endures a feeling of warmth, telling us that all days are not same, that cold, stubborn winter will always hide behind the warmth of sunny springs days. Little birdies why thou fly away come close near me and sing a song that is pleasant and humming. Untouched Mango blossoms would thou keep on dancing to the tune of the soft spring breeze, reviving  tired souls who gather under thy shade…….

Ok stop now I would go on like that ... but this is a food blog and where is food now…Here it is

I have been an ardent fan of couscous as you all know well, so made these cous cous salad with the ingredients that were in my pantry at the time of assembling it. Baby spinach, bean sprouts, cherry tomatoes and cooked couscous makes this salad healthy and filling and very low on calories.

To the recipe now

Baby Spinach, Bean Sprouts and Cherry Tomatoes Couscous salad
Recipe requirement
About a cup of baby spinach
8-10 cherry tomatoes cut into half
About a cup of bean sprouts
1 cup of cooked couscous
For the seasoning
1 tsp of salt
2 tsp of red chilly flakes

Method

Cook couscous according to package directions. Most of the time couscous doubles the quantity. Another quick way of making couscous, when I mean quick couscous I mean to say instant couscous. M/W about ¾ cup of water at high for 1 mint. Soak the couscous about ½ cup of couscous in this warm water for about 15-20 mints in the cup.Couscus will become double the quantity and it will turn out light and fluffy.
Now you can toss up all the other ingredients like bean sprouts, baby spinach and cherry tomatoes in some olive oil and salt. Adjust with dash of lemon juice if you like sourness, otherwise skip it. Add red chilly flakes as garnishing. Enjoy your healthy and easy lunch. Pack it some in your lunch-box if hunger cravings hits you in the afternoon.

This is going to the food event I am currently hosting ..Healthy Diet - Easy and Healthy Lunch , originally started by Priya at Easy n Tasty Recipes.....

Happy Cooking Friends

Couscous and Dried Fruits Stuffed Roasted Chicken Breast

Usually we do like to eat chicken as Hassle Free Chicken curry  and / or Roasted Chicken ,  but sometimes just out of sheer eagerness and being experimental in nature, I try to explore new dimensions in fixing up chicken. Well, then comes this stuffed chicken breast recipe, which we prepared way back during one of the days of long winter holidays. I kept reminding myself that I have to post this recipe and must clear my drafts at least before New Year, but somehow it didn’t work out. 

Now with this, comes to an assumption about festive foods. I must add to that, I really don’t know if you think these recipes should always tag along during Christmas and New Year celebrations or for that matter any other celebrations. But to me whenever you feel like celebrating, I would say go ahead, who’s stopping you to celebrate as celebrations don’t need any reasons. It just what you feel in your heart when you do feel celebrating. Right?

And celebrations mean good food and in company of your loved and near ones even if it’s not a usual festive day or for that matter festive season.

Couscous  and Dried fruits stuffed Roasted Chicken Breast

Recipe requirements ( serves- 3-4 people)

• 2 large chicken breast
• For the seasoning of chicken breasts pieces
• ½ tsp of salt+1 tsp of black pepper
• For the stuffing
• ½ cup of couscous
• ½ cup of assorted mixture of dried fruits
• 1/2 tsp of red pepper powder 
• 1 tsp of cinnamon powder
• Salt as per taste
• 1 cup of water to cook couscous
• For the sauce 
• 3-4 tbs of butter
• 3-4 tbs of cherry jam
• 1 tsp of cinnamon powder
• 1 tsp of nutmeg powder
• And 3-4 tsp of dried herbs

Method

• M/W a cup of water at high for 1 mint .Add red pepper powder and cinnamon powder in the cup and stir well .This gives a nice cinnamon flavor to the cooked couscous and also the required amount of spiciness.And then add in the couscous into it. Cover it and let it sit there about half an hour. Cous cous will tend to swell out absorbing the water. It will make double the amount of cous cous you have soaked in water.
• Clean the chicken breast pieces in water and then pat them dry with kitchen towel.
• Now cut into 3 equal pieces depending on the size and weight of chicken breast pieces. Now place one piece in greaseproof paper, roll over from the opposite corner of greaseproof paper covering  over the chicken breast piece.
• Now gently start pounding/patting the chicken pieces, make sure the strokes are gentle otherwise the tender chicken breast meat will tear out. Tip- you can use rolling pin to gently pound the chicken pieces.
• Sprinkle salt and black pepper. Keep aside.
• Meanwhile prepare the sauce and put the oven to preheat, preheat oven at 175 deg C.
• Soak about 6 toothpicks in water, this makes them soft, so easy to work with them.
• Melt in butter and jam in a melting pot, adjust salt if required, then add cinnamon powder+nutmeg powder. Add in about a cup of water. This will make it thin. Cook it for 5-8 mints till all gets well mixed up.Make sure the sauce don't get burnt.

• Now in a mixing bowl, Mix in assorted dried fruit mix + cooked couscous. Taste for salt. Now this mixture is sweet and savory both, as couscous lends the savory part and dried fruit mixture gives a sweet texture. How ever if you think you may skip any one and make savory filling or sweet filling as well.
• Now place about 2 tsp of stuffing mixture on one side. Start rolling gently from that side, and when you have reached the other end with the help of toothpicks, seal the gaps and hook it well. You can alternately use thread for sealing the sides. Make other rolls similarly.
• Place aluminum foil/greaseproof paper over a roasting tray. Line all the rolled and stuffed chicken breast neatly.
• Sprinkle generously dried mixed herbs over each stuffed chicken breast.
• Transfer them in the oven. Bake them for 10 mints at 175 deg C.Take them out, drizzle generously the jam butter sauce over it.
• Transfer again to the oven and bake another 10 -15 mints at 175 deg C.Take out when done.Again drizzle the sauce generously.Reserve some sauce for serving with the stuffed chicken.
• Serve and enjoy.

Note-

• You can either make savory or sweet filling. You can use only cous cous for savory stuffing or the dried fruit mixture for the sweet filling. The recipe above is a mixture of savory and sweet filling which we liked a lot.
• You can use cheddar cheese+ finely chopped mushroom for the stuffing as well. That is another way stuffed chicken breast can be made.
• Another sauce which goes well with this recipe is cranberry sauce.Use fresh cranberries in place of cherry jam and while cooking up the sauce, add brown sugar or caster sugar to it.Cranberries are sour in taste so requires proper sweetness and texture which brown sugar tends to add.

Happy Cooking Friends

Winter Vegetarian Pearl Barley Soup

As gusty wind is hitting furiously in our neck of the woods past two days, temperature has predictably gone low. Well in this weather all we need is this comforting bowl of piping hot soup. Luckily it was sunny today but there was a sudden amount of chill in the air.

I was doing grocery shopping the other day and when I passed near the world food cuisine section, I picked up my favorite couscous as usual. And then my eyes got stuck on simple white shinning grains. When I picked it up it looked more like wheat kernels but then they were white not golden yellow.
I looked up the label and it said pearl barley. Pearl barley is -well why I should tell you. Jokes apart read read here in wiki  to know more about it.
Not to be confused with hulled barley where the outer important shield is retain which gives even more nutrition.

There is nothing royal about this recipe, no exotic ingredients being used, but believe me this taste just heaven. I mean a simple soup can really fill you up and it’s ridiculously simple, what more can I add about it. I really wonder why I haven’t come across this great source of nutrition earlier.
DH finished his bowl of soup like hot cake and helped himself with second helping. Then it was my DD’s turn to have her second helping. And I was so delighted that how a simple dish like this can bring our dinner table alive. I started wondering why pearl barley hasn’t received its due credit.

I searched our reliable source internet for various barley recipes. And many of them have beef, or lamb or chicken, but were looking for a vegetarian option. So came up with this recipe. However I would suggest reading this, this and this   post for other interesting pearl barley soup recipes as well.

Although any root vegetables like carrot/parsnip etc or leek/celery is used to make barley soup, but I had none at the time of making this soup. When I opened my fridge I saw some mushrooms and carrots. Well of course I had onion and garlic. So, based on these ingredients I started to make this soup.
I do think pearl barley need 35-45 mints of proper cooking. I was in hurry so, I pressure cook the pearl barley. And it was ready in 10 mints.

All you people just try making it, you won’t be disappointed.

Winter Vegetarian Barley soup

Recipe Requirements (Serves 3-4 )

• Pearl barley- Roughly  1 to 1 and half cup
• 1 cup of pasta ( fusilli or penne works fine)
• Vegetables of your choice
• I happen to use about 2-3 large carrots and
• About 200 gms of mushroom
• 1 yellow bell pepper
• 2-3 large tomatoes

Seasoning

• 1and 1/2  tsp of Salt
• ½ tsp of Crushed chilly flakes or 1 tsp of black pepper powder
• 2 tsp of dried thyme or fresh thyme which ever is available
• Little bit of sugar (optional)

Method

• Chop all the vegetables roughly into equal size.
• Pressure cook barley for one whistle at high. Stop the flame and then open when pressure subsides properly.
• Meanwhile chop tomatoes in half and make roughly 4-5 slices. Transfer them to baking pan. Drizzle cooking oil over them.
• Preheat oven at 200 deg and roast tomatoes for 20-25 mints.This way they tend to retain even more flavour.
• Now bring a large pot with water to boil. Add all the chopped vegetables, pasta and half of roasted tomatoes.
• Open the pressure cooker lid; add in other half roasted tomato. This time add more water about 2 large cups.
• Mix the ingredients in two pots in to a large cooking pot. Cover and cook until pasta is tender , about 10 mints.
• You may wish then puree the ¼ part of the soup for the thick and creamy soup version.
• 
  

Note -

• One thing should be kept in mind is that since this soup has barley and pasta both this tend to soak the gravy a lot. So, you may see that at the time of serving it turns out thick. So, keeping in mind this it’s necessary to add enough water or any broth/stock before hand in ample amount.
• You may use ready-made vegetable or chicken broth for this soup. I didn’t wish to do, so I made it all from scratch.
• Serve warm with some cheese. I didn’t like it with cheese but my daughter likes this soup with mozzarella cheese. Enjoy this warm bowl of soup after a day’s hard work or even just for yourself as a real soul warming treat.Don't tell me you need a reason for that.

Have a nice weekend and Happy Cooking Friends.

Wheat Bulgur Pilaf with Chick Peas and Runner Beans

I have a little fascination for glorious sunsets.

Sunset view from our apartment window in London.

Lovely memories.

And sunset at Thames river.

When most of the food blogging world is talking about wheat Bulgar and each day you can see many recipes floating out in internet. This recipe is nothing special, but a very quick fix meal idea but has many good health benefits. In case you want to quick fix a meal after a hard day at work or running around for your family then this wholesome healthy meal can be ready in jiffy. This saves your time in kitchen and you can utilize that time unwinding yourselves with your loved ones.

Wheat bulgur is excellent for a vegetarian meal. It has more fiber, protein and vitamins than rice.
Wheat bulgur which is available in most of the grocery shop abroad are parboiled and dried and it takes very less time to cook also probably because the bran has been removed.
Wheat bulgur is an essential part of meditarean cuisine especially in tabbouleh and Kibeh.Tabboueleh you all know is a salad preparation with lemon juice, chick peas, olive oil and probably mint or cilantro/coriander leaves.Kibbeh is a kind of croquette stuffed with minced meat and deep fried. No, I am yet to make kibbeh.
The texture of the end product resembles quite a lot like couscous.
The wheat bulgur used in this recipe is coarse variety; you can get fine and medium variety as well. Whatever left-over you have you can well incorporate into this pilaf. However fresh ingredients add more flavor to it.

(This recipe was saved in my draft for a long time)

Wheat bulgur pilaf with chick peas and runner beans
Serves-2
Recipe requirements
1 large cup of cooked wheat bulgur
1 cup of cooked chick peas
1 cup of chopped runner beans
½ cup of cooked green chana
1 potato cubed, slightly pre-boiled
1 onion
2 garlic pods
2-3 tsp of ginger chopped
Tempering and seasoning
2 tbs of cooking oil
2 dry red pepper
½ tsp of mustard seeds
Method

• Cook wheat bulgur according to package directions.
• Now heat up a saucepan, add cooking oil, and temper it with mustard seeds. (Tempering with mustard seeds is optional)
• Add in chopped onions, ginger, and garlic and fry it well till the onions turn reddish-brown.
• Now add in cubed potato, runner beans. Stir/fry the vegetables well for 4-5 mints.
• Now add in cooked chick peas, green chana .Add in chopped tomato if you wish to add.
• Add in the seasonings-red pepper powder, little bit of turmeric powder and salt.
• Cover it and cook till all the above are cooked well.
• Now slowly starts mixing this cooked mixture with the cooked wheat bulgur.
• Sprinkle some lemon juice over it (optional)
• Serve warm .A healthy wholesome meal ready in probably 15 -20 mints.

Note-

1. You may wish then add in some garam masala as well.
2. Chopped green chilies add extra heat to the dish.
3. Sprouts like moong, green chana can also be added.
4. A side dish of spinach sautéed with butter can also be served with this wheat bulgur pilaf.

Happy Cooking Friends

Cous-cous Upma and Cous-cous Corn Mint salad

Last time I prepared Cous-Cous Payesh and from then I was thinking to make something savoury.So came up with cous cous upma.In place of rava/sooji I have used cous-cous.Believe me I was pleasently surprised by the flavour cous-cous incorporates when Indian spices is blended with it.
So, I tempered the oil with mustard seeds and then added all the veggies and then mixed the prepared cous-cous,it all took me so little on time to prepare.I then sauted some chopped spinach in butter and served as an accompaniment.Plus thing or you can say bonus of this recipe is My 5 year old loved it.This is a very healthy kid friendly recipe.I am also writing another method of preparing cous-cous-“Cous-cous with corn and mint salad”, but I don’t have pics to support,will upload it later. If you want to read some more about Cous-Cous, then go read this Three Cheers for Cous-Cous.

Now to the recipe one
Cous –cous upma
Serves -4
2 cups of prepared cous-cous
1 tsp of mustard seeds
2 dry red peppers/shokno lonka
2 green chillies
1 cup of veggies of your choice(I added Carots+peas)
1 tomato chopped roughly

1/4 cup of chopped onion+ginger+garlic
½ cup of roasted peanuts
1 tsp of red pepper powder
Salt as per taste
Oil for cooking

Method
Soak about 1 cup of cous-cous in some warm water .let it sit there for 10-14 mints.Cous-cous will swell and now flake it with fork or with a spoon.
Now to preparing upma
Heat up some oil in kadai/saucepan.
Temper it with mustard seeds,dry red pepper,add chopped onions+garlic+ginger to it.Fry it till they become barely brown.
Now add all the veggies including chopped tomatoes, stir/fry it some more time.
Add salt and red pepper powder
Now add the prepared cous-cous and cover it .Let it cook fro 5 mints more.
Mix it well .
Serve with some roasted peanuts or grated fresh coconut or chopped coriander +some green chillies.

Recipe Num Two

Couscous with corn and mint salad
2 cups of prepared cous-cous
½ cup of boiled corn kernel
½ cup of choped fresh mint leaves
1 tsp of red pepper powder
2 tsp of oil
1 tsp of mustard seeds
1 green chilly chopped
Method
Prepare couscous .Let 1 cup of couscous sit in some warm water for 10-12 mints.It will make approx small 2 cups.
Now heat up oil in a saucepan, add mustard seeds,let it crackle .
Add corn kernels.Stir/fry for few mints.Add seasoning –salt+red pepper powder.
Now add prepared couscous.Mix in well.
Take out in a serving bowl .
Mix in well the chopped mint leaves.
Sprinkle some lemon juice(optional)
Serve chilled or as it is.

Happy Cooking

Couscous Payesh (Sweet Couscous milk pudding)

Today is Basant Panchmi, and it marks the arrival of spring in northern hemisphere , don’t know why this time it is so early as usually Saraswati pujo falls in the month of Feb.Today we will be offering our small pujo to Goddess of knowledge-Maa Saraswati.And kids will be delighted to have a days off from rigorous study.
And some even be planning to make Gota sheddo.If you want ,please visit here for the detailed recipe--Gota Shedo
Anyways so thought of posting a payesh recipe with a non-traditional ingredient this time.
Cous-cous is a Moroccon/middle Eastern delight .The kind of packets we get here are ready-made/instant couscous, so it takes very few mints to assemble a nice dish out of it.I just thought they were very nice when made into a kheer or payesh.This can be well placed on a breakfast table.Just reduce the milk for a dry crumbly effect.I was in a mood to make a constitency of a payesh ,so added lots of whole milk+some cashews+raisins, and simmered it at low till it thickened into a nice way ,you can say a constitency of a rice pudding.Sweet cous-cous is a delight for us as I tried to add jaggery to it.This remineded quite a lot like nolen gurer payesh .If you want the payesh recipe with traditional content then visit here--- Semiya Payesh with Nolen Gur and here--- Chal'er payesh/Kheer .

Couscous diye payesh ( Sweet Couscous milk pudding)Ingredients
Whole milk- 2 cups
Sugar-2-4 tbs or add as per taste
Couscous-3 -4 tbs
Palm jaggery or any other jaggery -2 tbs
Sugar 3-4 tbs or as per your taste
Method
Soak 3 -4 tbs of couscous in warm water.Keep aside.Let it sit there for 10 mints.
In a separate saucepan, add milk and let it simmer at low.Add one bay leaf at this point .
Now after 8 mints add the above soaked couscous in the milk.Let it thicken a little more.
Add in cashews or raisins as per your choice.
Turn off the flame when you think the milk and couscous have amalgameted well and cous-cous feels like melt in mouth kind of.
Now at the end ,add sugar + jaggery or patali gur /or you may add only sugar /or only jaggery ,entirely upto you. TIP--One thing is that -couscous require a little more sugar as compared to vermicelli or rice payesh.So I just added little more sugar and jaggery to it.Wish I had nolen gur then it would have been even better.Will be posting another recipe with couscous soon.
Serve chilled.

Note-

I have used Sri Lankan Palm Jaggery available here in place of nolen gur.

Here is another way of preparing Couscous payasam,visit Sra's blogpost - Here

Happy Cooking and enjoy Basant Panchmi or Saraswati Pujo.