Paka Potol Bata

This is one of it's kind. I found it in some books or somewhere, I do not remember properly. The first time I prepared it, loved it a lot. Hope you like the recipe. Please send me your feedback to improve my cooking :)

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Ingredients:

Potol \ Parwal \ Pointed Gourd - 4-5, Ripe

Garlic - 6-7 cloves, chopped finely

Onion - 2 large, finely chopped

Onnion seed - 1tsp

Chilli - 3

Salt & Sugar to taste

Musterd Oil - 2tbsp

Method:

1. Remove skin and take all the pointed gourds and grind them in a food processor. Just need to grind them twice, do not make paste.

2. Heat oil in kadai, add onion seeds. When it starts to spaltter, add the chopped garlics followed by onions. Add chilli.

3. When onion becomes little soft, add the pointed gourds, salt, sugar (optional). Saute for 4-5mins. Turn off the heat.

4. Serve with rice or roti.

New update:

Recently I have prepared this dish. But this time I have used shil-pata to grind the pointed gourds.
 So here are new photos.

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Stuffed Bottle gourd Curry

After a small unwanted break of a few days, I am posting this new recipe. Last few days I was busy with searching new house & throat-pain :(

But I missed writing about my recipes these days a lot. So as soon as I got some free time, I started to type my new tasted recipe. Hope you like this & send me some feedback :)

Have a tasty day ahead!
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Ingredients:

Bottle gourd 1 medium 

Paneer 100gm, mashed

Onion 2 cups, finely chopped

Garlic paste 1tbs,

Chilli 2, chopped

Oil

Salt and Black pepper powder to taste

Cornflour 1cup

Turmeric powder

Coriander powder

Cumin powder

Chilly powder

Method:

1. Remove skin of Bottle gourd, cut into 6 medium pieces & boil in hot water for 10min or until the pieces are tender. Cool and Scoop the circular pieces a little so that a slight depression is formed for the filling.

2. Heat 1tbs oil and fry 1cup onion for 1/2 minute. Add the chopped chilli and fry again for a few seconds. Add the mashed paneer and cook for 2 minutes. Add salt and pepper. Cook for 1-2mins. Stuffing is ready.

3. Fill each piece with the filling.

4. Mix cornflour, salt, turmeric powder with water to form a smooth batter. Dip each stuffed Bottle gourd pieces in the batter & fry in hot oil,in a pan.

Preparing Curry:

1. Heat oil in a pan,add garlic paste & remaining 1cup onion. When onion becomes soft, add 1/2 tsp cumin powder, 1tsp coriander powder, 1/2tsp turmeric powder, 1/3tsp chilly powder & salt. (You can add potato pieces-cut into medium cubes.) 

2. Saute for 4-5min in low flame. Add water. (If added potato, cover the pan & cook for 7-8min in low flame, then uncover & cook in high flame for 5mins.) Cook in high flame for 5mins without covering the pan. Curry is ready.

3. Add the fried stuffed Bottle gourd pieces in the curry, cook on low flame for 3-5mins. Add chopped coriander leaves, turn off the heat & serve hot.

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Ilisher Korma - quick recipe

A tropical fish, it is the most popular fish with Bengalis and Oriyas, the national fish of Bangladesh and extremely popular in parts of India such as West Bengal, Orissa, Tripura and Assam. In Bengal, ilish can be smoked, fried, steamed, baked in young plantain leaves, prepared with mustard seed paste, curd, Begun (eggplant), different condiments like jira and so on. It is said that people can cook ilish in more than 50 ways. Ilish can be cooked in very little oil since the fish itself is very oily.

This recipe can be made easily & very quickly. Here is the one I used for my dish. Hope you like it!
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Ingredients:

500 gm hilsha fish pieces (cleaned & washed)

4 tbs curd

1 bay leaf 

2 big onions (paste)

2 tbs ginger paste

2 tbs chilly paste

2 teaspoon turmeric powder

Salt & sugar to taste

4-5 tablespoon ghee (clarified butter)

1 tbs garam masala

Method:

1. Marinate the fish with a pinch of curd, ginger paste, onion paste, chilly paste, turmeric powder & salt and keep aside.

2. Heat the ghee in a pan, sauté the bay leaf & garam masala.

3. Add the marinated fish pieces.

4. Cover the pan & cook for 4-5mins in a medium flame.

5. Add 1cup water, cover & cook for 10-12mins in a medium flame again.

6. When the gravy becomes thick, it's ready to serve.

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Apple Chutney

This is one more variant of Chutney which I prepared the other day.


Chutney refers to a wide-ranging family of condiments from South Asian cuisine that usually contain some mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney. A virtually limitless number of chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into either sweet or hot forms; both forms usually contain various spices, including chili, but differ by their main flavors.

Hope you like this flavor & give me your feedback :)
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Ingredients:

1 tblsp panch phoron
1/2 kg sugar
salt to taste
1 tsp oil
1/2 kg apples
Kismis & kaju to garnish

Method:

1. Wash, remove skin and grate the apples.
2. Heat up oil in a pan, add panch phoron.
3. When it starts to crackle add apples and cook.
4. Add sugar along with a little salt and a little water if required.
5. Stir till it is thick.
6. Garnish with kismis & kaju over the chutney. Or you may garnish with the removed skin, as I did.
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Gajorer Tok\Carrot Chatni

When my Chhoto Mashi came to our home last summer, she prepared this dessert with bottle gourd & boroi. From that time it became my favorite.While back in bangalore, I tried the same with Carrot & the taste was good.

Boroi is a tropical fruit tree species, belonging to the family Rhamnaceae. It is most commonly found in the tropical and sub-tropical regions. Originally native to India it is now widely naturalized in tropical region from Africa to Afghanistan and China, and also through Malaysia and into Australia and in some Pacific regions. It can form dense stands and become invasive in some areas, including Fiji and Australia and has become a serious environmental weed in Northern Australia. Courtesy to fruitipedia.

Hope you like it & give me your feedback. Here is the recipe.

Ingredients:

Gajor\Carrot - grated, 2cups

Sukno Kul\Boroi - 7\8, depends on how much tangy you want

Salt 1/2 teaspoon

Panh foron

Water

Oil - 2teaspoon

1. In a pressure cooker, take the grated carrots & dry boroi, add 5cups of water. Keep the flame high. Cover & wait for 4-5 whistles. Turn off the heat & let it set for 10-15 mins.

2. Heat up oil in a pan, mix in panch phoron.

3. When it starts to crackle add the whole carrot mixture froom cooker and cook.

4. Add sugar along with a little salt.

5. Stir till it is dark orange in colour and thick.

6. Sprinkle the kismis & kaju over the chutney.

7. In this same way, instead of using carrot, you can use Lau\Bottle gourd.

Sfiha

Sfiha are meat pies widely spread in the middle east specially in Syria, Jordan, Lebanon, Palestine and Iraq. Sfiha is an appetizer that is prepared at homes specially during Ramadan and the dough can be bought from pastry restaurants.

This Eid special appetizer was my first attempt with egg & we liked it very much. Hope you like my modified recipe & send me your feedback :)

Ingredients - Sfiha:

Maida - 500gm
oil - 2bs

Egg - 2

Tomato - 2 large, finely chopped

Onion - 4 medium, finely chopped

salt
sugar
Carrot - 2 medium, grated

Black pepper - 1teaspoon

Tahini - 1 tbls (sesame paste)

Pomegranate juice - 1 tbls (if available)

Method:


1. Sieve the maida well with salt, sugar and place in a flat dish. Make a bay in the center and put a little of oil for leavening. Add warm water and make a stiff dough.

2. Beat the eggs in a bowl. Heat oil in kadai & add onions, tomatoes, carrots and spices. Add sesame paste and pomegranate juice. Lower the flame. Saute for 10-12mins. When the vegetable mixture becomes soft, add eggs & keep tossing until the egg gets mixed well with the vegetables. Turn off the heat & keep aside the mixture. 

3. Divide dough into walnut size balls. Roll between hand palms to smooth.

4. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of egg mixture on dough circle seeing that a cube is in each spoon.
5. Apply the flour paste along the edges and fold over to make a semi-circle. Pinch at the outer rim.
6. Arrange egg pastries in a tray brushed with butter. Bake in a moderate heat oven (180° C) for 30 minutes or till dough is golden.

7. Serve hot.

(The original recipe adapted from homemade-recipes)

Chicken Kabsa

Chicken Kabsa is one of the most popular dishes in Saudi Arabia. The recipe is less oily, less spicy & very tasty with a beautiful aroma. Hope you like it. The recipe (with a little modification) is here.
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Ingredients:

1 2/12 - 3 pound chicken, cut into eight pieces

1/4 cup vegetable oil

1 (12 ounce) can tomato puree

2 medium tomatoes, chopped

2 medium onions, sliced

5 cloves garlic, crushed

2 medium carrots, grated

4 cardamom pods

3 sticks cinnamon

Salt and pepper to taste

1 pound long grain rice

1/4 cup raisins

1/4 cup sliced almonds

I have removed the orange rind & added 4tbs lemon juice in the recipe.

Method:

1. Saute onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat.

2. Stir in three cups hot water, grated carrot, spices, salt and pepper to taste.

3. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

4. Remove chicken. Set aside to keep warm.

5. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed. Add lemon juice & toss properly.

6. Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.

Serves: 6

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(The original recipe is adapted from homemade-recipes)