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02/01/2013 - 03/01/2013 - rita-bose-cooking

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28 February, 2013

Panna Aam Ka / Raw Mango Juice In Microwave

28 February, 2013

Panna Aam Ka / Raw Mango Juice In Microwave


The winters are gone in India and so are the days of wearing fully buttoned coats and jackets with gloves, mufflers and cuddling under the warm blanket. Now, it's time to splash ourselves with water, get tanned in the scorching heat and enjoy yourself by sipping exotic and refreshing drinks. Panna aam ka is a cool summer drink made out of raw, green mango pulp. It tastes wonderful, especially when chilled. So, this summer, have some fun and don't forget to whip up this awesome drink . (And don't forget to comment or subscribe! Njoy!! P.S-Introduction courtesy- My daughter.)  

Panna Aam Ka / Raw Mango Juice In Microwave

Ingredients:


  • Raw mango - 3
  • Sugar - 1 cup
  • Salt - 1/2 tsp
  • Rock salt - 1/2 tsp
  • Water - 4 cups
  • Roasted jeera/cumin powder - 1tsp
  • Black pepper - 1/2 tsp
  • Mint leaves(fresh and crushed) - 1 tbsp

Method:

1. Place raw washed mangoes in a transparent polybag and microwave for 6 mins. at 100% power. 
2. Peel the mangoes and make a smooth paste. 
3. Add mango pulp, sugar, rock salt, jeera powder, pepper, mint leaves and water in a microwave safe bowl and microwave for 2 mins at 100% power.
4. Use a blender to make a smooth paste. Allow to cool and keep in a refrigerator .
5. Serve chilled with crushed ice in a fancy glass to add to the effect.

Tip: Panna is a refreshing summer drink. Avoid sugar to make it more tangy.

27 February, 2013

Microwaved Rajmah Chawal / Kidney Beans Rice

27 February, 2013

Microwaved Rajmah Chawal / Kidney Beans Rice

This is a very popular North Indian (Punjabi) dish and a very comfort meal at my home. This one meal dish served  steaming hot with rice is just delicious. It is rich in iron and protein (Since legumes provide bulk of protein) combined with carbohydrates in the rice and is a wholesome meal. I have also made any dish in the microwave after a long time. It tastes best when served hot,so don't waste time and make this yummy rajmah dal as soon as possible! (And don't forget to comment or subscribe! Njoy!!)

Microwaved Rajmah Chawal / Kidney Beans Rice

Ingredients:


  • Rajmah - 250 gms (soaked overnight)
  • Water - 3 cups
  • Onion paste - 2 tsp 
  • Ginger paste - 1 tsp
  • Green chilli paste - 1 tsp
  • Garlic paste - 1 tsp
  • Tomato puree - 2 tsp
  • Garam masala - 1 tsp
  • Coriander powder - 1/2 tsp
  • Kitchen masala - 1 tsp
  • Oil -2 tsp

Method:

1. Place soaked rajmah , water and salt in a covered microwave safe bowl and microwave for 10 mins at 100% power.
2. Mix well and again microwave for 15 mins. at 100% power.
3. Add 1 cup of water to semi boiled rajmah and microwave for 10 mins at 100% power.
4.  In another microwave safe bowl place oil, ginger, garlic, onion, green chilli paste and microwave covered for 5 mins.  at 100% power. 
5. Add tomato puree and spices and microwave for 5 mins. at 100% power. 
6. Add boiled rajmah in tadka and microwave for 5 mins at 100% power. 
7.  Finally garnish with chopped coriander and serve hot with steamed rice or jeera rice, onion rings/salad/ papad and of course a glass of lassi.


Sending this to : Nivedhanam's: Dish it out-Lentils and Garlic




23 February, 2013

Pressure Cooked Chicken Pulao - One Pot Meal

23 February, 2013

 Pressure Cooked Chicken Pulao - One Pot Meal 

Yesterday, I was delivered a surprise on behalf of my husband- a new pressure cooker. Its a Prestige apple with an induction base. I love the colour of the pressure cooker. Plus, its multipurpose-induction and gas. I simply don't know, but I love this pressure cooker. It looks so interesting and cool !
My new pressure cooker
 Well, I guess I am getting too much carried away with my pressure cooker. So, let me get to the point. As I got it only yesterday, I innaugarated it today by making delicious chicken pulao for lunch. The aroma filled the whole house. This pulao is quite easy to make in a very short time using a pressure cooker. As it is a one-pot-meal, it doesn't need to be accompanied by other side dishes and consists of almost all the nutrients- carbohydrates, proteins, fats etc. On busy days, when you don't have time to cook much, just make this and have a delicious and simple meal. (and don't forget to comment or subscribe! Njoy!)

Pressure Cooked Chicken Pulao - One Pot Meal

Ingredients:

For Marination

  • Chicken - 500 gms
  • Curd - 1/2 cup
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Salt - 1 tsp

Other Ingredients:

  • Basmati Rice - 2 cups
  • Onion - 2 (sliced)
  • Tomato - 1 (sliced)
  • Ginger - 1" piece
  • Garlic - 5 pods
  • Red chilli powder- 1 tsp.
  • Green chillies(Chopped)- 2-3
  • Ghee - 3tbsp
  • Oil - 2 tbsp
  • Cashew & raisins - 1/4 cup
  • Whole spices -(cardamom-4/5, cloves - 3/4, cinnamon, bay leaves - 2/3)
  • Star anise- 2 (Optional)
  • Salt and Sugar to taste

Method:

1.Wash and soak basmati rice 10/15 mins. then drain the water and keep aside.
2. In a bowl marinate the chicken with curd, red chilli powder, turmeric powder and salt.
3. In a deep frying pan heat 1tbsp of ghee and oil and add the finely sliced onions and fry on medium heat till it turns brownish. To it add the sliced tomatoes and cook for 2-3 mins.
4. When the onion and tomato mixes nicely add ginger garlic paste,red chilli powder, chopped green chilli and saute for a few mins. 
5. Now add the marinated chicken pieces and combine nicely and cook on medium heat for 4-5 mins.
6. Heat 2 tbsp ghee in a pressure cooker and add the cashew and raisins, when they turn light brownish keep them aside. 
7. In the same ghee add the whole spices, and when they splutter add the soaked rice and shallow fry for 4-5 mins.
8. Finally add the cooked chicken, salt and sugar. Mix and add 2 1/2 cups of water and close the lid and pressure cook for 2 whistles.
9. When the pressure turns off, gently combine the rice with a fork. Garnish with the fried cashew and raisins and ghee on top.
10. Serve the yummy chicken pulao hot with cucumber-onion raita.

Step 2 & 5
Step 3 & 4
Step 6, 7, & 8 

Sending to: Indrani's Spotlight: One Pot Meal

21 February, 2013

Cheesy Mughlai Paratha

21 February, 2013

Cheesy Mughlai Paratha

I don't know how many days it's been since I ate Mughlai Paratha. Occasionally I do like to have egg rolls or cutlets but I haven't had Mughlai paratha for a particularly long time. This dish was initially made in the royal Mughal kitchens of India. The tradition passed on and Mughlai cuisine has become a  very important part of Indian culture. Generally, Mughlai paratha is a flat- bread/paratha stuffed with minced meat and egg. But, I have stuffed mine with cheese to make it extra-delicious and a bit different. You can use minced meat if you want. Do try it out! (And don't forget to comment or subscribe! Njoy!!)

Cheesy Mughlai Paratha


Yum! So cheesy! :D

Ingredients:

My ingredients
For the paratha dough:

  • Maida/ All purpose flour - 2 cups
  • Oil - 3 tsp
  • Salt and water

For Stuffing:

  • Onion - 1 (chopped)
  • Eggs 3-4
  • Ginger - 1" piece (smashed)
  • Green chillies - 2 (chopped)
  • Cheese - 1/2 cup (grated)
  • Oil - 5 tbsp (11/2 tbsp for each paratha)
  • Salt to taste

Method :

1. In bowl, add all the ingredients under "For the paratha dough". Mix well and knead to make a soft dough.
2. Beat eggs in a bowl. Add the chopped onions,ginger and a pinch of salt.
3. Divide the dough into 2 equal portions and roll out 1/4 " thin circle. Transfer it to a pan.
4. Add some oil to the pan. The circle made out of the dough starts to puff up. At this time, add the egg mixture and then the cheese.
5. Start folding the paratha from the corners/edges like an envelope. Occasionally press the sides so that the eggs get cooked properly.
6. Once the paratha becomes cooked and golden-brown on the both sides, the mughlai paratha is done.
7. Serve hot with ketchup and salad. Njoy!!

Step 1, 2  & 3 
Step 4, 5 & 6
Cheesy Mughlai

20 February, 2013

Coconut Cookies

20 February, 2013

Coconut Cookies

These coconut cookies are very easy to make but  full of flavour. Coconut can be a very interesting ingredient if used innovatively. I have made cookies before, generally, filled with jam, chocolate or laden with cream and chocolate chips. I had not made cookies for a long time and was missing one of my favorite snacks- cookies! So, I thought of making these cookies topped with cherries. Do try out these cookies! Let them melt in your mouth!  (And don't forget to comment or subscribe!! Njoy!)

Coconut Cookies

Ingredients:


  • Maida/All purpose flour - 3cups/300gms
  • Butter - 250 gms
  • Powdered sugar - 150 gms
  • Coconut powder - 300 gms
  • Cardamom powder / Vanilla essence- 1 tsp
  • Glazed Cherries - 125 gms
  • Crystal sugar( normal refined sugar) - 5tsp
  • Pinch of salt

Method:

1. Beat butter and sugar till light and fluffy.
2. Sieve maida and salt. Mix all the ingredients together and knead into a soft dough.
3. Refrigerate the dough for around 30 minutes.   
4. Roll the dough and cut it into the shape of small cookies with the help of a biscuit cutter. If you don't have the cutter simply roll out small balls from the dough and pierce them with the help of fork.
5. Preheat the oven for 10 mins. Place the cookies on baking tray and bake at 170 degree C for 25 mins.
6. Remove from the oven and let cool on the baking sheet for about 10 mins. Remove to wire racks to cool down completely.
7. Garnish with cherries and serve with tea or coffee.


Sending to : Nivedhanam's: What is it with my cuppa?
                  


19 February, 2013

Tandoori Fish

19 February, 2013

Tandoori Fish


This grilled fish is a great starter for those who love fish. It is a healthy as well as a delicious dish. My daughter loves these kinds of dishes. Most modern generation kids crave for junk food like noodles, pizzas,burger and fried stuff. Well, the better thing about my daughter is that she is always ready to try out new and healthy food options. She loves grilled and tandoori food. 
    I did grilled fish because tandoori chicken has become kind of old. So, this is basically a spice infused, simple and delicious dish. It is healthy too as I have already told you. My daughter likes to have it with buttered rice and steamed veggies. This is quite easy and also a quick healthy meal to make.  Please do try this out. I am sure it will taste awesome. (And don't forget to comment or subscribe! Njoy!)

Tandoori Fish

Ingredients:


  • Fish - 1kg
  • Garlic flakes - 20
  • Ginger - 20 gms
  • Ground cinnamon - 1/4 tsp
  • Ground cloves - 1/4 tsp
  • Mace - 1 (small piece)
  • Curd - 3 tbsp
  • Dry mango powder - 2 tsp
  • Dry chilli powder - 3 tsp
  • Orange colour - 1/2 tsp
  • Salt to taste

Method:

1. Clean the fish properly.Dry it with a clean cloth.
2. Grind ginger and garlic finely and mix it with ground cinnamon, cloves, mace, dry mango powder, colour, salt, chilli powder and curd. Rub it on the fish and keep it aside for 15 mins. 
3. Keep the whole fish on the grill rack. Grill at 200 degree C for 30 mins. Turn the sides of the fish midway during the cooking process. 
4. Serve hot with green chutney( mix coriander,green chillies , mint/pudina,,curd and lemon juice in a mixer.) onion rings and lemon wedges.

17 February, 2013

Sabji Batura

17 February, 2013

Sabji Batura

My father's birthday was a few weeks ago. On the occasion I thought of making something special. The TV was on full blast and the Sanjeev Kapoor show was showing how to make bhaturas. The show inspired me to make this recipe. The aroma of the crisp and delicious bhaturas could be smelt all throughout the house. I made chola and "achaar" (pickle) to go with it. It turned out to better than I expected. It really is very hard to make a bhatura which is puffy, crisp and soft. My bhaturas were just right and met the criterias. I stuffed it with vegetables so it would be unique and healthy! The small family birthday party was simple with not many people but smashing on a whole.
     So, this delicious North-Indian dish made his special day even more special and tastier! Hope you like it! (And don't forget to comment or subscribe!! Njoy!!)

Sabji Batura

Ingredients:


  • Maida/All purpose flour - 2 cups
  • Curd - 1/2 cup
  • Baking powder - 1/2 tsp
  • Vegetable oil - 1 tbsp
  • Seasonal veggies - 1 cup (Carrot, capsicum, cauliflower, beans)
  • Onions- 1 cup (Chopped) 
  • Kasuri methi- 1/2 tsp.
  • Sugar- 1 tsp.
  • Butter- 2 tbsp.
  • Oil for frying

Method:

1. Mix salt,oil, baking powder and curd into a smooth dough. If needed, add a little water. Cover the bowl containing the mixture with a moist cloth and keep it for 6-8 hours to naturally ferment the dough.
2. Chop the vegetables and the onions. Add some salt and mix well. Keep aside for about an hour.
3. Heat 2 tbsp. butter in a pan. Add kasoori methi, chopped veggies and onion to the pan. Add sugar and saute nicely.
4. Add flour in a bowl along with salt. To this add the fermented mixture and a bit of water. /mix well and form a dough .
5. Roll circles (the shapes of pooris) out of the dough. Once the stuffing is prepared, add a spoon of it on to the poori/bhatura. Now,seal it to form a stuffed, plump ball. Roll it out in the shape of a poori with the help of little flour.
6. Heat oil in a deep pan and fry the stuffed baturas  till goldn brown on both sides.
7. Serve the hot baturas with chole masale and pickle with lemon wedges and sliced onions.

16 February, 2013

Badhshahi Khichdi/Khichuri- For Saraswati Puja

16 February, 2013


Badhshahi Khichdi/Khichuri- For Saraswati Puja

Idol of Saraswati Ma at our  building
 It is a tradition in our house to eattt khichudi and fried ilish (hilsa) fish for lunch at the Saraswati puja, the invocation of the goddesses of learning and music. Khichuri is usually served with labra(a five vegetable mix curry) and tomato chutney. Badshahi khichuri is not the traditional khichdi cooked with cauliflower and peas, but has more flavour than the traditional one. Devi Saraswati is devoted not only by Bengalis but Hindus all over the world. Goddess Sarawati's idol holding the "veena" is sign of greatness. People of all ages wear yellow saaris and kurta pyajamas and the city is enrobed in festivity.
       I am sorry, I couldn't write for many days as my relatives had come over for more than a week and I was really busy with them. Yesterday, we had Saraswati Puja at my house. The whole house was full of festivity and fragrant inscence sticks. Happy Saraswati Puja!! (And don't forget to comment or subscribe! Njoy!! )

Badhshahi Khichdi/Khichuri- For Saraswati Puja

Ingredients:

  • Basmati rice-2 cups
  • Moong dal- 1 cup
  • Green peas- 1/2 cup
  • Garam Masala (Whole)-2 tbsp.
  • Mace & Nutmeg powder(Jaiphal & Jayitri)- A little
  • Ginger paste- 1 tsp
  • Cumin paste-1 tsp.
  • Whole red chillies-2
  • Cashew nuts-2 tbsp.
  • Raisins/Kishmish- 2 tbsp.
  • Bay leaf/Tej patta-4
  •  A few cumin seeds
  • Sugar and salt to taste
  • Ghee- 3 tbsp. (Because it is badshaahi khichdi)
  • Water, turmeric powder and red chilli powder- As required

Method:

1. Wash the rice properly. Shallow fry the moong dal.
2. Add ghee to a pan. Add the whole red chillies, cumin seeds, by leaves and whole garam masala to the ghee in the pan. Stir.
3. Add the rice and fried dal.Stir well and add the turmeric powder, red chilli powder, ginger paste, green peas, salt, cumin paste,cashewnuts and raisins.
4. Mix well. Add water. Once it gets cooked nicely add sugar, ghee, mace and nutmeg powder.
5. Serve hot with beguni (Brinjal fritters) or onion rings. Garnish with ghee. Njoy!!


03 February, 2013

Spicy Indian Baby Potato Curry

03 February, 2013

Spicy Indian Baby Potato Curry

Sometimes, these small baby potatoes can really do wonders. I made this today and it came out really tasty and disappeared in no time. The aroma of the spices along with the tomato- onion sauce, with the crisp potatoes, really awesome! Baby potatoes are mostly available during the winter season and the most versatile vegetable known. This is a very simple potato recipe in a tomato base with spices and kasoori methi/fenugreek leaves. (Don't forget to comment or subscribe! Njoy!)

Spicy Indian Baby Potato Curry

Ingredients:


  • Potatoes - 1/2kg ( boiled in salted water)
Potatoes

  • Onion - 1 large (finely chopped)
  • Ginger paste - 1/2 tsp
  • Garlic paste - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Kasoori methi - 1 tsp (crushed)\
  • Green chilli - 1 (finely chopped)
  • Cumin seeds - 1/2 tsp
  • Cinnamon stick - 1 small piece
  • Green cardamom - 4 pods
  • Cloves - 2-3
  • Bay leaf - 2-3
  • Tomato puree - 3tbsp
  • Sugar - 1 tbsp
  • Salt - as per taste
  • Oil - 4 tbsp

Method:

1. Peel the boiled potatoes and poke holes with a fork in each potato so that all the spices are absorbed. Shallow fry them in a pan with 1 tsp oil until they turn light brown in colour. Shift them to a plate and keep aside.
2. Heat the remaining oil in a pan and add the cumin seeds, cinnamon stick, bay leaves, cardamom. When the cinnamon and cloves start to crackle, add the chopped onion, green chill, ginger paste and garlic paste. Stir and mix well and saute till the onion turns light brown in colour.
3. Next add the tomato puree, turmeric powder, red chilli powder, and sugar and mix well.
4. Cook until oil starts to seperate for 4-5 mins. Stir in between.
5. Add the shallow fried potatoes, kasoori methi(crushed), salt, garam masala powder, mix nicely and cook for 2-3 mins.
6. Next add little water and again cook for 3-4 mins and then switch off the flame.
7. Shift the potato curry in a serving bowl and serve hot with naan/ parathas and even steamed rice as a side dish and Enjoy!!!!!
Step 1 & 2
Step 2, 3, 4 & 5

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