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Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts

19 April, 2013

Paneer Do Pyaza

19 April, 2013

Paneer Do Pyaza

Paneer Dopyaza is a very appealing paneer dish with soft cottage cheese cubes cooked in rich creamy, onion based gravy. This is the vegetarian version of the famous Chicken Do Pyaza. If you want to try any special paneer dish, then this is the perfect one. It can be served in any occasion with rice or parathas as a special item. So, I really would love it if you guys would try this dish out! (And don't forget to comment or subscribe!! Njoy!!)

Paneer Do Pyaza/Cottage Cheese Do-Pyaza




Ingredients:

  • Paneer/Cottage cheese- 200 gms(cut in cubes)
  • Onion - 2 (large)
  • Green chilli - 1-2(chopped)
  • Kasoori methi/dried fenugreek leaves- 1 tsp
  • Tomato puree - 1 tbsp
  • Ginger - 1/2" (grated)
  • Garlic - 3-4 cloves(crushed)
  • Green cardamoms - 2
  • Bay leaf - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Tomato puree - 2 tbsp
  • Sugar - 1/2 tsp
  • Salt to taste
  • Oil - 3 tbsp
  • Fresh cream - 1 tbsp
  • Water - 1/2 cup
  • Coriander leaves - 1 tbsp (finely chopped)

Method:

1. Cut paneer into 1" cubes and soak them in hot water for 10 mins.
2. Cut one onion into 4 equal parts and seperate its layers. Now heat oil in a pan and shallow fry the onion layers till light brown. Keep aside.
3. Heat oil in a pan and add cumin seeds, bay leaf and green cardamom. When it crackles add the chopped onions and saute till light brown.
4. Now add grated ginger, crushed garlic and chopped green chilli and saute for a minute.
5. Add tomato puree and stir till oil seperates. Next add kasoori methi, red chilli powder, turmeric powder, cumin powder, salt and sugar. Stir and cook for 1-2 mins.
6. Add the paneer pieces and the shallow fried onion layers. Pour 1/2 cup water and cook for 3-4 mins.
7. Lastly add fresh cream and stir well. Switch off the flame.
8. Serve Paneer Do Pyaza hot garnished with chopped coriander and fresh cream. N'Joy!!!




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.



08 April, 2013

Chicken In Green Peas Gravy

08 April, 2013

Chicken In Green Peas Gravy

My daughter loves peas, especially shelling them and occasionally popping some into her mouth. I had a big packet full of green peas in my fridge. My husband suggested that we make green peas paste and use it in a chicken dish, just for variety. Peas are really helpful in weight management, anti-aging, removing wrinkles and maintaining a healthy immune system. That is why I was thrilled at the idea of making this healthy and full of proteins dish. It tasted superb. Hope you like it! (And don't forget to comment or subscribe! Njoy!) :)

Chicken In Green Peas Gravy

Ingredients:

My Ingredients

  • Chicken- 500 gms                        (boneless. cut in cubes)
  • Green peas - 250 gms
  • (boiled and made into a fine paste)
  • Yogurt - 1/2 cup
  • Onion (large)- 1 (paste)
  • Green chilli paste - 1 tbsp
  • Tomato - 3 (cut in cubes)
  • Ginger - 1 1/2 " piece
  • Garlic - 5 cloves
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Oil and ghee - 1 1/2 tbsp each
  • Salt- to taste
  • Sugar - 1 tsp
  • Whole spices(cardamom, cloves, bayleaf, cinnamon)
  • Fresh cream- 2 tbsp(optional)

Method:

1. Marinate the chicken pieces with green  peas paste,yoghurt, onion paste, green chilli paste,tomatoes, ginger and garlic paste for 1/2 an hour.
2. In a pan, add oil and ghee. To it add, the whole spices. When it starts to crackle, add the marinated chicken and stir well.
3. Add cumin powder, turmeric powder, salt and sugar. Cover with a lid and let it cook for 10-15 minutes.
4. When the chicken is cooked, add the cream and mix well. It makes the dish more creamier. (I didn't add the cream. You can very well use it.)
5.Garnish with fresh, boiled green peas and green chillies. Serve hot with parathas, naan or pulao.









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!!

04 March, 2013

Microwaved Tomato Rasam

04 March, 2013

Microwaved Tomato Rasam

Rasam is a type of South Indian soup. Rasam is a fat- free, digestive and also good for the throat when suffering from cold . I am trying it for the 1st time. I've heard of many types of rasam-apple rasam, lemon rasam etc but I have made tomato rasam. Tamarind juice, along with chillies, cumin and tomato are added to give it a special but delicious taste. Many blogs have at least one rasam recipe so I thought of making it and it turned out to be better than I thought! So, those who have not made rasam yet, don't waste time, try it out. (And don't forget to comment or subscribe!! Njoy!)

Microwaved Tomato Rasam
 Delicious Rasam

Ingredients:


  • Tomatoes - 5
  • Water - 5 cups
  • Garlic cloves - 6
  • Pepper corn - 5-6
  • Cumin/jeera seeds - 1 tsp
  • Tamarind juice - 1/2 cup
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Red chillies (whole) - 4
  • Curry leaves - few 
  • Salt  to taste
  • Dry grind peppercorns and jeera/cumin seeds coarsely and keep aside. This is the rasam powder which is used in this recipe.

Method:

1. Place tomatoes, garlic,water in a microwave safe bowl at microwave for 5 mins at 100% power.
2. Remove the skin,blend and strain it. 
3. Add tamarind juice, rasam powder, salt and curry leaves.
4. In another microwave safe bowl, for tempering, put oil, mustard seeds, whole red chilli, curry leaves and microwave for 2 mins at 100% power.
5. Add  this tempering to tomato and tamarind juice. Microwave for 5 mins at 100% power. 
6. Garnish with coriander. Stir well before serving and  then serve hot with Vegetable Masala Idli / steamed rice. You can also have rasam as a healthy soup.

03 January, 2013

Chicken Buttter Masala

03 January, 2013

Chicken Buttter Masala

This is one of my favourite dishes. Every month I try to make up a new dish. This month I thought that I would make a simple, yet mouth-watering dish. It's pretty easy to make. A pat of heavenly butter and a pinch of aromatic spices can change a dish so much. I even had to stop myself from eating it all up by myself. Hope you like!! (And don't forget to comment or subscribe!! Njoy!!)


Chicken Buttter Masala

Ingredients:

The ingredients. I made the cashew paste and green chilli paste later.

  • Chicken- 500 gms. (Boneless)
  • Vegetable oil- 2 tbsp.
  • Sugar- 3 tbsp.
  • Yellow food colour- Optional
  • Butter-70 gms.
  • Ginger-garlic paste-2 tbsp.
  • Green chilli paste - 1 1/2 tbsp.
  • Cashew paste- 3 tbsp.
  • Red chilli powder- A pinch
  • Water- 3 cups
  • Tomato puree 1 1/2 tbsp.
  • Curd- 75 gms.
  • Salt- To taste
  • Honey- 1 tbsp.
  • Black pepper powder- 1/2 tbsp.
  • Kasoori methi- Optional

Method:

1. Fry the boneless chicken pieces in vegeable oil. Add sugar and yellow food colour to get a better colour. Fry till the chicken turns slightly brown and gets caramelized. Keep aside .
2. Add butter to the oil remaining in the pan after frying. Next, add ginger-garlic paste, green chilli paste and cashew paste. Stir.
3. Add red chilli powder,stir and pour some water. To it, add tomato puree and curd and stir well.
4. Add the chicken pieces, salt and let it simmer for a few minutes.
5. Combine honey, black pepper powder and crushed kasoori methi with the contents of the pan. Honey gives a glaze to the chicken.
6. Garnish with a pat of butter and a spoonful of honey. Serve hot.

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

20 November, 2012

Green Momos With Tomato Chilli Garlic Sauce

20 November, 2012

Green Momos With Tomato Chilli Garlic Sauce


Momos are my favourite appetizers. I made it a little different by adding green peas paste. Try it out. U all would like it!


Green Momos With Tomato Chilli Garlic Sauce


Ingredients:


  • Maida/All purpose flour - 150gms
  • Green peas - 100 gms
  • Red chilli paste - 1 tsp
  • Garlic paste - 1tsp
  • Lemon juice - 1 tsp
  • Chicken mince - 250 gms
  • Onion - 1
  • White oil - 2 tbsp
  • Salt and sugar - to taste

Method:

1. Make a dough with salt, green peas paste, white oil and water.
2. In a bowl mix nicely chicken mince, red chilli paste, garlic paste, lemon juice and salt to taste. 
3.Now make small maida dough balls and roll them into small flat bread. While rolling the dough ball make sure that the middle of the bread should be thicker and the end should be thinner.
4. Stuff the keema (one spoon in one bread) and fold them to give a design of a momo.
5. After the stuffing is done the momos can be steamed or deep fried and served with tomato chilli garlic sauce.
6.Now for the sauce, roasted tomatoes and red chillies are grinded to make a fine paste using little water. Saute garlic(chopped) and pour in the tomato- red chilli paste and some water and allow it to boil. Then add salt, sugar, soya sauce and cook for 2-3 mins. The sauce is ready to be served with the momos.
N'joy!e

04 November, 2012

Microwaved Tomato Soup

04 November, 2012

Microwaved Tomato Soup

Winter is knocking at the door. Sweaters, scarfs and gloves are being sewn. Sweets, pithes, sandesh are creating a beautiful aroma in the kitchens of many. Pumpkins, cauliflowers, tomatoes, apples, oranges and carrots are being harvested for fresh soups and tea is being brewed for the days to come. During these cold, winters what we really need is really hot clothes, blankets, a bed to snuggle into, anice book to read and a bowl of hot tomato soup.  So, I hope you like this microwved tomato soup recipe. (And don't forget to comment or subscribe! Njoy!)

Microwaved Tomato Soup

Ingredients:

  • Tomatoes- 500 gms.
  • Water- 5 cups
  • Carrot- 1
  • Potato- 1
  • Onion- 1 (Small)
  • Garlic- 4 cloves
  • Cloves-3
  • Sugar- 1 tsp.
  • Butter-1 tbsp.
  • Salt and black pepper to taste


Method:
Place tomatoes, water, onion, garlic, carrot, potato and cloves in a microwave safe bowl and microwave for 8 mins, at 100% power.
2. Grind the mixture with blender and strain this puree.
3. Add slat, black pepper and sugar. Microwave for 7 mins. at 100% power.
4. Add butter and garnish with salt, pepper and coriander. Serve hot with buns or garlic bread.

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