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Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts

01 July, 2013

Kakrol Pur / Stuffed Teasel Gourd

01 July, 2013

Yesterday I prepared this kakrol pur / stuffed teasel gourd and every one enjoyed it. This is quite an easy preparation, crunchy on the outside and delicious stuffing inside. One of my sisters had come over to my house yesterday and I served her this traditional Bengali starter and it was finished as soon as it was served. So, do try this at home and hope you like it! (And don't forget to comment or subscribe! Njoy!)

Kakrol Pur / Stuffed Teasel Gourd

Ingredients:

  • Kakrol / Teasel gourd - 6
  • Onion - 1 (sliced)
  • Mustard seeds - 2 tbsp (made to paste with 2-3 green chillies)
  • Poppy seeds - 2 tbsp (made to paste)
  • Grated coconut - 1/2 cup
  • Turmeric powder - 1/2 tsp
  • Hing powder/asafoetida - 1/2 tsp
  • Gram flour - 3 tbsp
  • Rice flour - 2 tbsp
  • Sugar - 1-2 tsp
  • Salt to taste 
  • Oil - for frying

Method:

  1. Scrape the rough outer surface of the kakrols with a knife. Boil in slightly salty water in microwave for 7-8 mins or till the seeds become tender.Cut them lengthwise and remove the seeds using a spoon and keep them aside.
  2. Heat oil in a pan. Add sliced onions and fry till they change colour. To it add, poppy seed paste, mustard paste, grated coconut, mashed tender seeds, hing powder, salt, sugar and turmeric powder. Cook them for 4-5 mins stirring continuously or till the mixture leaves the side of the pan. Keep aside to cool.
  3. Stuff the kakrols / teasel gourd with poppy-coconut mixture.
  4. Make a batter with chickpea flour, rice flour, turmeric powder, salt, sugar, baking soda and water.
  5. Heat oil in a deep pan, coat the kakrols in the batter and deep fry them till golden brown.
  6. Serve hot with steamed rice or as a starter.
Kakrol Pur / Stuffed Teasel Gourd-On Plate

Kakrol Pur / Stuffed Teasel Gourd-Fried



29 June, 2013

Chicken Stew

29 June, 2013

Chicken stew is a really healthy and delicious dish. My family loves it for its simple, yet wonderful taste. Loaded with the goodness of healthy veggies and heavenly chicken, this meal is very filling and you all are sure to like it. Kids also will love this stew very much-I'm sure. Do try this dish at home and hope you enjoy it as much as I did! (And don't forget to comment or subscribe! Njoy!)

Chicken Stew


Ingredients:

  • Chicken - 1/2 kg
  • Unsalted butter - 2 tbsp
  • Onion - 1 (sliced)
  • Garlic - 5-6 cloves (crushed)
  • Potato - 1 (diced)
  • Carrot - 1 (diced)
  • French beans - 7-8 (cut into 1" pieces)
  • Whole wheat flour /atta - 1 tbsp
  • Milk - 1/2 cup 
  • Chicken stock - 2cups
  • Black pepper powder - 1 1/2 tsp
  • Salt to taste

Method:

  1. Heat unsalted butter in a pan. To it add the sliced onion, crushed garlic, potato, carrot and saute for 4-5 mins on high flame. 
  2. Add whole wheat flour to the vegetables and saute for a minute. Next add the chicken pieces,salt and again saute for 8- 10 mins.
  3. Add chicken stock and pepper powder and bring to a boil. Cover and cook for 3-4 mins.
  4. Remove the lid and add the french beans, mix nicely and cook. Add milk, pepper powder and cook covered on medium flame for 7-8 mins.
  5. Serve hot with garlic bread / toast. Enjoy!!!
Chicken Stew-Preparation

Chicken Stew-Frying

Chicken Stew-OnPlate

Vegetable Manchurian With Gravy

My laptop was not working and that's why I had to stay away from my lappy for so many days. Today, I am posting "Vegetable Manchurian" which is a delicious and easy Indo-Chinese recipe. They are deep fried vegetable balls dipped in a saucy gravy. Kids usually don't like vegetables but they will enjoy eating this in Chinese style and I'm sure it will be a hit. There are two versions of vegetable manchurian - dry and gravy.


The dry version is best served as an appetizer and the gravy goes well as a side dish with rice or noodles. These are healthy as well as super-yummy! So, to all the vegetarians out there- Have fun and enjoy making and eating this dish! (And don't forget to comment or subscribe! Njoy!)

Ingredients:

For Vegetable manchurian balls
  • All purpose flour/Maida - 1/3 cup
  • Cornflour - 2 tbsp
  • Carrot - 3/4 cup (shredded)
  • Cabbage - 3/4 cup (shredded)
  • Capsicum - 1/2 cup (chopped)
  • Beans - 1/2 cup (chopped)
  • Green chilli - 2 (chopped)
  • Pepper powder - 1/2 tsp
  • Ajinomoto - a pinch
  • Cooking oil
  • Salt to taste 

For Gravy:
  • Ginger - 2 tsp (crushed)
  • Garlic - 1 tsp (crushed)
  • Green chillies -2 
  • Soya sauce - 2 tbsp
  • Chilli sauce - 1/2 tbsp
  • Tomato ketchup - 2 tbsp
  • Cornflour - 2 tbsp
  • Pepper powder - 1 tsp
  • Hot water - 2 cups
  • Oil - 1 tbsp
  • Salt to taste
  • Spring onion - as required

Method:

  1. In a bowl, mix the shredded carrot and cabbage, chopped capsicum, beans, green chillies, 1 tsp oil, pepper powder, salt, maida and cornflour.
  2. Make small round balls from the mixture.(Do not add water while mixing as water from the veggies are sufficient to bind them).
  3. Deep fry the veggie balls till golden brown and shift them to a plate with a paper napkin to soak the excess oil.
  4. Add 1 tsp oil in a pan.To it add minced ginger, garlic, chopped green chillies and spring onion and saute for a minute. Now add the sauces(tomato, soy sauce, chilli) and again saute for a minute.
  5. Pour 2 cups of hot water, pepper powder, salt and let the mixture boil for a minute.
  6. Dissolve 2 tbsp of cornflour in 1 cup of water and add to the mixture. Stir the gravy properly and cook on low flame for 1 minute.
  7. Now add the fried veggie balls and cook on medium heat for 2-3 mins.
  8. Turn off the flame and garnish with chopped spring onion.
  9. Serve hot with vegetable fried rice or noodles. Enjoy!!!


14 May, 2013

Dalma - Lentils Brewed With Veggies

14 May, 2013

Dalma - Lentils Brewed With Veggies

Dalma is a mixture of lentils and vegetables cooked together with various spices and seasonings giving the dish a rich colour and flavour. This is a classic cuisine from Orissa, a coastal state of eastern India.
Lentils and vegetables are a good combination of proteins and vitamins. So, it becomes a wholesome and nutritious dish. So try it out and you would surely like it. 

Dalma - Lentils Brewed With Veggies
Yummy and Healthy Dalma !

03 April, 2013

Hot & Sour Chicken Noodle Soup

03 April, 2013

Hot & Sour Chicken Noodle Soup

Chicken noodle soup is a simple yet hearty meal in itself. I usually fill up my tummy with just the soup. It has Carbs in the form of Noodles, Proteins in the form of Chicken, Vitamins and Minerals from  the colourful Veggies and lots of flavour from the garlic, the sauces and stock. It was my daughter's idea to add a simple twist to the flavor-making the stock hot and sour. The slight change brought out an immense change in the flavor of the chicken noodle soup. It was awesome! So, do try it out! (And don't forget to comment or subscribe!! Njoy!!)

Hot & Sour Chicken Noodle Soup

Ingredients:


  • Chicken- 200 gm.
  • Chicken stock- 4 cups
  • Egg/Vegetable noodles- 1 packet
  • Soya sauce- 1 tbsp.
  • Vinegar- 1 tbsp.
  • Red chilli paste- 1 tsp.
  • Cornflour- 2 tbsp.
  • Ajinomoto- 1/2 tsp. (Optional)
  • Vegetables(Carrot, onion, beans, cabbage)- 2 cups(Cut into small pieces)
  • Parsley- For sprinkling
  • Spring onion- 1 stalk (Chopped finely)
  • Water-2 cups
  • Salt to taste
  • Sugar- 1 tsp.
  • Oil- 2 tbsp.

Method:

1. Bring a small pan of water to boil and cook the noodles. Drain under cool running water and drizzle some oil to prevent them from sticking.
2. Heat 2 tbsp of oil in a pan. Add garlic and stir. 
3. Next add the shredded cabbage, onion , beans, carrot and the shredded chicken. Saute for a minute.
4. Add the chicken stock. To it add, soya sauce, vinegar, chilli paste, salt, pepper and ajinimoto to the stock.  Stir and give it a boil.
5. Mix cornflour with 1/2 cup water and add to the soup. Boil the mixture. 
6. Cook on low flame for 4-5 mins. till the soup thickens and the raw smell of cornflour disappears.
7. Next I plated the noodles on the dish and serve the hot and sour soup on top of the noodles. You can even mix the noodles with the soup. But it was my daughter's idea of spreading the soup over the noodles. 
8. Serve hot garnished with spring onions.


18 March, 2013

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

18 March, 2013

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

Pasta with basic tomato sauce and chicken is a common weekly breakfast and sometimes a nightly occurence as dinner in my family. My daughter likes it a lot. This is a very simple pasta dish with buttery tomato sauce, chicken and cheese which can be prepared in just a few minutes.  Just try it out and enjoy!!

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

Ingredients:


  • Penne pasta - 2 cups
  • Ripe tomatoes - 4/5
  • Chicken - 1 cup ( boiled and shredded)
  • Boiled veggies - 1/2 cup (beans,carrot, cabbage)
  • Onion - 1 (finely chopped)
  • Red chilli flakes - 1/4 tsp
  • Olive oil - 3 tbsp
  • Water - 3 cups
  • Garlic - 2 tbsp (crushed)
  • Tomato ketchup - 2 tbsp
  • Oregano - 1/2 tsp
  • Salt and black pepper powder - to taste
  • Parmesan Cheese - 1/4 cup(grated)

Method:

1. Boil lots of water in a pot adding 1 tsp oil and salt. Add the pasta in the boiling water and stir. Cook the pasta till done or it turns tender.  Drain the pasta pouring a cup of cold water and keep aside.
2. To make the sauce, blanch the tomatoes for 5 mins. in boiling water. Then drain the water, peel and deseed the tomatoes and puree them in a blender.
3. Heat oil in a pan and add crushed garlic and onions and saute till translucent.
4. Now add the tomato puree, tomato ketchup, red chilli flakes(optional) and cook till it starts boiling. To it add oregano, salt and pepper powder.
5. Add the boiled veggies, boiled shredded chicken and cooked pasta to the prepared sauce, toss well and serve hot garnished with grated parmesan cheese. N'Joy!!

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.

10 January, 2013

Green Vegetable Thai Curry In Microwave

10 January, 2013

Green Vegetable Thai Curry In Microwave

Yesterday my daughter was doing her school winter project about Thailand - Its geographical features, places of interest, food, the people etc. Suddenly she told me- why don't you make some Thai food today for dinner? I had no chicken in my fridge, so thought of doing the veg thai curry. I brought lemon grass and mushrooms and made it in the microwave. Believe me, it turned out really good. It was a spicy, hot Green veg curry from Thailand. Its a very easy,flavourful and awesome dish to be served in this cold days with steaming rice.
       N'joy!

Green Vegetable Thai Curry In Microwave
Green Vegetable Thai Curry

Ingredients:


  • Coconut milk - 300 ml
  • Vegetable stock - 250ml
  • Lemon grass - 50 gms
  • Button mushroom - 50 gms
  • Baby corn - 4-5
  • Cauliflower - 1/2
  • Carrot - 1
  • Green beans - 8-10
  • Olive oil - 2 tsp
  • Few bay leaves
  • Cabbage leaves - 1/2
  • Green curry paste - 3-4 tbsp
  • Garlic - 2 tsp(chopped)
  • Green chillies - 2-3
  • Salt to taste
For green curry paste:

  • Green chillies - 250 gms
  • Onion - 50 gms (sliced)
  • Garlic - 25 gms
  • Lemon grass - 25 gms
  • Coriander leaves - 20 gms
  • Jeera/ Cumin - 20 gms

Method:

1. Place all the vegetables with olive oil in a microwave safe bowl and microwave for 5 mins. at 100% power. 
2. Add lemon grass, bay leaves, green curry paste, salt , vegetable stock, and microwave for 5 mins. at 100 % power. 
3. Next add coconut milk and microwave for 3 mins at 100 % power. 
4. Add lime juice.
5. Garnish with coriander leaves and serve piping hot.
For the green curry paste:
1. Grind all the ingredients together to a fine paste and store in an air tight container till required.
With vegetables, chicken slices, paneer cubes can also be used.

06 October, 2012

Mediterranean Pasta- With Vegetables and Meat

06 October, 2012

Mediterranean Pasta- With Vegetables and Meat

If you love Mediterranean food why travel to Egypt or Italy? Just make this easy Mediterranean pasta, drizzle some olive oil and add some grated cheese and take a safari of the Jungles of Africa, Deserts of Egypt and take a stroll near the Eiffel tower- all in one dish! So, make this as fast as possible! ( And don't forget to comment or subscribe!)

Ingredients:


  • Pasta (of your choice)- 500 gms.
  • Bacon or lamb- 3 pieces
  • Boneless chicken- 400 gms. (Cut into pieces)
  • Tomato juice- 1 cup
  • Dried rosemary / basil- 1/4 tsp.
  • Crumbled cheese- 1/3 cup
  • Oregano (optional)- A pinch
  • Black olives- 2 cups
  • Artichokes (optional)- 2 cups
  • Peas (boiled)- 1/2 cup
  • Olive oil- 3 tbsp.
  • Salt , pepper & sugar- To taste



Method:

1. Boil the pasta and keep aside.
2. Now, heat some olive oil in a pan and fry the bacon or lamb pieces.
3. Boil the boneless chicken pieces. Then, fry the bacon/ lamb and chicken pieces together in olive oil. Add the tomato juice and the rosemary/ basil and toss the pasta in it for about 20 minutes.
4. There, your Mediterranean pasta with olives and meat is ready! Top with grated cheese and Kalamata olives.You can also add some oregano for fragrance.

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