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Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

Koi  Ganga Jamuna - is a very authentic dish of Bengal. The name comes from its two kind of gravies - one spicy mustard gravy and another sweet and sour tamarind gravy. The taste is beyond description. I was very busy and could not post anything on Poila Boishakh, the start of the Bengali New Year. I prepared this simple, but awesome fish recipe which is a treat for all Bengalis. So hope you try it out and Belated Shubho Noboborsho to all of you and your families! (And don't forget to comment or subscribe!! Njoy!!)

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!




Ingredients:

  • Koi fish  - 4 (large,cleaned and descaled)
  • Mustard paste - 4 tbsp
  • Green chillies - 4-5
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 1/2 tsp
  • Salt and sugar - to taste
  • Mustard oil - 3 tbsp
  • Tamarind paste - 2 tbsp(can also use hot and sweet tomato sauce)

Method:

  1. Rub the fishes with little salt and turmeric powder and deep fry them in hot oil. Keep aside.
  2. Make a mixture by adding mustard paste, red chilli powder, turmeric powder, salt, green chillies and little water. Add this mixture to the oil and saute till oil floats on the surface.
  3. Next add 1/3 cup of water to make the gravy and bring the gravy to a boil. Now slowly arrange the fried fishes and when the gravy dries up a bit, switch off the flame.
  4. In another pan, heat mustard oil. To it add mustard seeds and when they splutter, add the tamarind paste, red chilli powder, salt, sugar and 1/3 cup of water. Bring the gravy to a boil and when the gravy thickens a bit turn off the flame.
  5. Pour the tamarind gravy in a serving bowl and carefully place the fishes with the mustard sauce gravy facing upwards. Dab the excess mustard gravy mixture on top. ( You can also replace the tamarind gravy with hot and sweet tomato sauce just as I did).
  6. Serve with steamed rice and enjoy the combo taste of this dish.



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

31 January, 2013

Spicy Egg Cauliflower Curry (Bengali Style)

31 January, 2013

Spicy Egg Cauliflower Curry (Bengali Style)

This egg recipe is an excellent side dish and goes quite well with steamed rice and even with rotis / parathas. This is a very popular and authentic Bengali dish. As eggs are mostly available in our kitchen and when our pantry is mostly empty this quick and simple egg curry can serve as a delicious non- veg dinner/lunch rescue.
Try it out and enjoy!!

Spicy Egg Cauliflower Curry (Bengali Style)
EGG CAULIFLOWER CURRY

Ingredients:


  • Eggs - 4
  • Potato - 2
  • Cauliflower - few florets
  • Onion - 1 (large)
  • Ginger - 1"
  • Garlic - 1 tbsp
  • Ripe tomato - 1 (large)
  • Turmeric powder - 1 tbsp
  • Red chilli powder - 1 tbsp
  • Cumin powder - 1/2 tbsp
  • Bay leaves - 2
  • Garam masala powder - 1 tsp
  • Ghee - 2 tsp
  • Sugar 1 tsp
  • Oil - 10 tsp
  • Salt - to taste


Method:

1. Hard boil and peel the eggs. Using a knife make deep long cuts in the flesh so that the masalas get absorbed.
2. Boil the potatoes, peel them and cut into large cubes.
3. Heat oil in a pan and saute the eggs till golden brown. Remove and keep aside.
4. Add the potato cubes and the cauliflower florets and saute them till nicely fried and keep them aside.
5. To the remaining oil add sugar till it turns light brown(adding sugar gives a nice golden colour to the curry). Add bay leaves and onion paste and saute till golden brown.
6. Next add the ginger garlic paste and tomatoes and saute till oil seperates.
7. Add turmeric, red chilli and cumin powder and mix well for 2 mins. Now add the fried potatoes and cauliflower florets andcook till done.
8. Add the eggs, mix nicely and add 1/2 cup of water. Cook for 5-6 mins or when the gravy thickens, sprinkle garam masala powder and add ghee. 
9. Remove from heat and serve hot with rice or roti.





26 January, 2013

Yummy Spicy Chilli Mushroom

26 January, 2013

Yummy Spicy Chilli Mushroom 

Yummy Spicy Chilli Mushroom


Do you love mushrooms? Me and my family love it a lot for its fabulous taste. But there's more to mushrooms than its taste, they are fat free, rich in proteins, fiber and vitamins. I also had not had Chinese cuisine for a long time. Some people are allergic to this specific vegetable/fungi, so you can also use paneer/cottage cheese or potatoes instead of the mushrooms. Here's my favorite mushroom dish which is slightly on the spicy side. Hope you like it! (And don't forget to comment or subscribe! Njoy!!)


You can also try: Microwaved Chilli Chicken

Ingredients:


  • Button mushrooms- 1 packet (200-250 gms)
  • Capsicum/Green bell pepper-1 (Large)
  • Onion or Spring onion/Scallion whites - 4tbsp (thinly sliced)
  • Ginger - 1 tbsp
  • Garlic - 1 tbsp
  • Green Chilli - 3/4 (finely chopped or slit)
  • Corn flour - 1 tbsp dissolved in 3 tbsp water
  • Soysauce - 1/2 tbsp
  • Vinegar - 1/2 tbsp
  • Vegetable stock - 1cup
  • Red chilli powder - 2tsp
  • Black pepper -1/2 tsp (freshly crushed)
  • Oil - 2 tbsp
  • Salt and sugar to taste
  • Spring onions/ Scallion greens - few(for garnishing)


Method:

1. Rinse the mushrooms in water and chop them.
2. Heat oil in a kadai/wok and add the onions/ spring onion whites and stir fry them on medium heat till they turn transparent.
3. To the onions add ginger, garlic and the green chillies and fry them for a minute or so.Now add the capsicum and stir fry for a couple of minutes.
4. Next add the chopped mushrooms and stir fry them on medium heat till they start leaving water and turn little brownish. The mushrooms would shrink in size too.
5. The whole mixture should turn dry and the  mushrooms brown which would take 7/8 mnutes.
6. Add soya sauce, vinegar, salt, sugar, pepper. If you want a dry version, your Chilli Mushroom is ready.
7. For a gravied and saucy Chilli Mushroom, add water /vegetable stock to the mushroom and let the mixture heat up and simmer. 
8. Slowly add the cornflour mixture and keep on stirring. When the sauce turns thick remove from heat. Check the seasonings and add soysauce, salt, pepper sugar if required. Garnish with chopped spring onions.
9. Serve hot with veg fried rice/ plain rice or even goes well with plain rotis. Just N'joy!

My ingredients and step 2 & 3 .
Step 4, 5 & 6. I also added a bit of cornflour-water mixture to make it semi-gravy.

Sending to :  Shama's Fast Food Event : Mushrooms

02 October, 2012

Microwaved spicy potato salad

02 October, 2012

Microwaved spicy potato salad

Microwaved potato salad- Interesting, right? Generally I make potato salad several times, but I keep thinking of new methods to improve my recipes. However, I have always made potato salad on the stove or in the pan. It's my first microwaved potato salad and surprisingly it turned out to be mind- blowing- subtle but delicious. Try it out. Hope you like it!!!!


Ingredients:

  • 4 potatoes
  • 2 tsp oil
  • 1 onion chopped
  • 2 green chillies
  • 3 garlic cloves (crushed)
  • 2 tbsp tomato ketchup
  • 1 tbsp green chutney
  • 2 tbsp curd
  • 1 tsp lemon juice
  • Few coriander leaves
  • Salt and pepper to taste

Method:

1. Place the potatoes in a transparent poly-bag and microwave for 7 mins at 100 % power.                     2. Allow to stand for 5 mins. Peel and cut the potatoes in slices.                                                                                  3. In a microwave safe bowl place oil, onion, garlic green chilli and microwave for 2 mins at 100% power.  4. Add curd, tomato ketchup, green chutney, lemon juice, salt and red chilli powder. Toss it well. Microwave for 1 min. at 100% power.                                                                                                                      5. Garnish with coriander leaves .  Serve hot or chilled.






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