Category: Recipes

Homemade and Healthy

Too much fast food is not good for your health. Even at home, we usually aimlessly settle for the fat-rich food while snacking – for the simple reason that it looks (and sounds) more appealing and is way tastier. I’m not going to argue about the taste but in this age, where most of us are suffering from obesity or simply trying to stay fit, the high calorie and high fat delicacies does not help.

So what’s the alternative?

I’m not asking you to give up your favourite meal but you could try to make it a tad bit healthier. Then a tad more. And then a bit more. Adapt and adjust (if only for your own good).

Truly speaking, it’s quite a win-win situation.

So, here’s your stairway to a low-fat Biriyani, a feel good soup and a much lighter dessert:

Low-fat Chicken Biriyani

Time – 2 hours

Serves – 4

Ingredients – 3 garlic cloves (finely grated), 2 tsp finely grated ginger, ¼ tsp ground cinnamon, 1 tsp turmeric, 5 tbsp natural yogurt, 600g boneless chicken breasts (cut into 4 cm pieces), 2 tbsp semi-skimmed milk, good pinch saffron, 4 medium onions, 4 tbsp rapeseed oil, ½ tsp chilli powder, 1 cinnamon stick (broken in half), 5 green cardamom pods (lightly bashed to split), 3 cloves, 1 tsp cumin seeds, 280g basmati rice, 700ml chicken stock, 1 tsp garam masala, handful chopped mint and coriander leaves

Method – In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp salt. Tip in the chicken pieces and stir to coat. Cover and marinate in the fridge for about 1 hour. Warm the milk to tepid, stir in the saffron and set aside. Heat oven to 180C. Slice each onion in half lengthways, reserve half and cut the other into thin slices. Pour ½ tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer. Roast for about 40 to 45 minutes, stirring halfway, until golden. When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large frying pan. Fry the onion for 5minutes until golden. Stir in the chicken, a spoonful at a time, frying until it is no longer opaque, before adding the next spoonful. Once the last of the chicken has been added, stir fry for a further 15 minutes until everything looks juicy. Scrape any sticky bits off the bottom of the pan, stir in the chilli powder, then pour in 100ml water, cover and simmer on a low heat for 15 minutes. Remove and set aside. Cook the rice while the chicken simmers. Heat 1 tbsp oil in a large frying pan, then drop in the cinnamon stick, cardamom, cloves and cumin seeds. Fry briefly until their aroma is released. Tip in the rice and fry for 1 min, stirring constantly. Stir in the stock and bring to boil. Lower the heat and simmer, covered, for about 8 minutes. Remove from the heat and leave with the lid on for a few minutes. Stir the garam masala into the remaining 1 ½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180C. Spoon half the chicken and its juices into an ovenproof dish, then scatter over a third of the roasted onions. Remove the whole spices from the rice, then layer half of the rice over the chicken and onions. Drizzle over the spiced oil. Spoon over the rest of the chicken and a third more onions. Top with the remaining rice and drizzle over the saffron- infused milk. Scatter over the rest of the onions, cover lightly with foil and heat through in the oven for about 25 minutes. Serve scattered with the mint and coriander.

Three bean and Chilli Soup

Time – 25 minutes

Serves – 4

Ingredients – 1 chopped red onion, 1 tbsp olive oil, 1 finely diced red chilli, 1 tbsp dried oregano, 400g can chopped tomatoes, 2 x 400g cans drained mixed beans, 800 ml vegetable stock

Method – Fry chopped onion in olive oil in a large saucepan for 5 minutes. Add the chilli and cook for 5 minutes. Add oregano, tomatoes, mixed beans and vegetable stock. Bring to the boil and simmer for 20 minutes. Season and then serve.

Coffee Panna Cotta

Time – 15 minutes

Serves – 4

Ingredients – 125ml whipping cream, 50g golden caster sugar, ½ vanilla pod (slit lengthways), 2 small gelatine leaves, 2 tsp instant coffee granules, 150g full-fat Greek Yogurt, 150 ml buttermilk, sifted cocoa powder (for dusting)

Method – Put the cream and sugar in a small saucepan. Scrape thin the seeds from the vanilla pod and then drop in the pod. Stir over a low heat until the sugar has dissolved. Bring the mixture just to the boil, then remove from the heat and leave to infuse for 5 minutes. Meanwhile lay the gelatine leaves in a shallow dish and pour over enough cold water to cover them. Soak for 4 to 5 minutes. Remove the gelatin leaves from the water, then stir the leaves into the cream until dissolved. Stir in the coffee granules until they are also dissolved. Leave the mixture to become cold, stirring occasionally. Keep checking so that you can catch it before it starts to set. Discard the vanilla pod. Beat the yogurt and buttermilk together in a large bowl, then gradually pour and beat in the cold coffee mixture. Transfer it to a jug, then pour into 4 small dariole moulds. Chill for 4 to 5 hours. When ready to serve, dip each mould into a bowl of very hot water for a few seconds only, then turn each dessert out onto a small plate. Serve with a light dusting of cocoa.

HAPPY EATING!!

Recipe Courtesy – bbcgoodfood.com

Image Courtesy – daawat-a-biriyani.com, aurorasgypsycafe.com, yelp.com

May 29, 2014
Mary Had a Little Lamb

The first time I had lamb was last year during Durga Puja (October-ish ) at Food Station, College Street, Kolkata. It was ‘Roasted Lamb cooked in Oyster Sauce‘ as far as I remember and it was heavenly. I would have licked my plate clean if only I were at home and not in a restaurant. From then on, I have had lamb a number of times, either at home or in a fancy restaurant, each time craving for more.

Lamb is delicious but it is quite expensive. So, if you are cooking at home, opt for the cheaper cuts (for example – neck fillet, boneless loin or shoulder).

“New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.”

-Yotam Ottolenghi

3 lovely lamb recipes for you to try out :

Dukkah Lamb Cutlets with Eggplant Dip and Salad

Ingredients – 1 ½ tbsp coriander seeds (toasted), 1 ½ tbsp cumin seeds (toasted), 1 ½ tbsp pine nuts (toasted), 1 ½ tbsp Brazil nuts (toasted), 2 tbsp pistachio nuts (toasted), 1 tbsp olive oil (plus extra to drizzle), 400g lamb rack (cut into double cutlets), 1 tbsp honey, 1 eggplant, 1 tbsp tahini, 1 ½ garlic clove (crushed), ½ lemon (juiced), 1 pomegranate (seeded), 12 cherry tomatoes (quartered), 2 tbsp thinly sliced mint, 2 tbsp thinly sliced coriander, salt (to taste)

Method – Preheat oven to 180C.To make dukkah, pound spices in a mortar and pestle until finely ground, then add nuts and coarsely grind. Heat oil in a frying pan over high heat. Sear lamb for 1-2 minutes until browned. Remove lamb from heat, rub with honey and then coat with dukkah (reserving 1 tablespoon for garnish). Place lamb in a roasting pan and cook in oven for 15 minutes until cooked to medium. Set aside to rest. Meanwhile, char eggplant on a gas stove-top. Peel and place in a blender with tahini, garlic, lemon juice and salt to taste, processing until smooth. To make salad, combine pomegranate seeds (reserving 1 tablespoon for garnish), tomatoes, mint, and coriander in a bowl, drizzle with olive oil and toss to combine. Season with salt. Serve cutlets with dip and salad on the side. Sprinkle with reserved dukkah and pomegranate seeds.

Lamb, Walnut and Pineapple Braise

Ingredients – 2tbsp plain flour, 1.2kg lamb forequarter (trimmed, cut into 3 cm cubes), 60ml olive oil, 3 garlic cloves (finely chopped), 1 cm knob garlic (finely grated), 2 tsp curry powder, 140 g tomato paste, 80ml soy sauce, 2 tbsp red wine vinegar, 2 tbsp brown sugar, 500ml pineapple juice, 75g walnuts (toasted), salt and pepper (to taste), buttered egg noodles or steamed brown rice (to serve)

Method – Preheat oven to 180C. Place flour into a large zip-lock bag. Add lamb and shake in bag to coat in flour. Heat 2 tbsp oil in a large heavy-based frying pan over high heat. Cook lamb for about 5 minutes until brown. Transfer lamb to a bowl and set aside. Meanwhile, combine remaining 1 tbsp oil with garlic in a bowl. Place a heavy-based saucepan over medium heat. Cook garlic mixture for 30 seconds until fragrant, then add curry powder, tomato paste, soy sauce, vinegar and brown sugar, and stir to combine. Stir in pineapple juice. Bring to the boil and then add meat to pan. Cover the surface with a cartouche made out of baking paper, then cover with a lid, and place in a oven for about 2 hours until meat is tender. Stir in walnuts and season to taste. Serve with braised buttered egg noodles or steamed brown rice.

Roasted Leg of Lamb with Garlic, rosemary and Anchovy

Ingredients – 1. 5kg lamb leg, 50 ml grape seed oil, 400 g skim milk, 6 garlic cloves (halved), 12 anchovy fillets in olive oil (drained, halved lengthwise), 4 rosemary sprigs, splash white wine, ½ tsp Dijon mustard, 500 g chicken stock, salt (to taste), Roast potatoes (to serve)

Method – Preheat oven to 90 C. Heat oil in a flame proof roasting pan over high heat until smoking. Season lamb with salt, then sear until completely golden brown. Place a roasting rack underneath the lamb set inside the pan. Meanwhile, bring 100g milk to simmer in a saucepan over medium heat. Add garlic and allow to simmer for 1 minute. Drain through a fine sieve, retaining the garlic and discarding the milk. Repeat process 3 times using the remaining milk. Cut blanched garlic into slivers. Using a sharp knife, cut small slits in the surface of the lamb at regular intervals. If necessary, use a small spoon to enlarge holes. Fill holes with an anchovy slice, a garlic sliver and a few rosemary leaves. Place lamb in oven for 1.5 -2 hours or until internal temperature reaches 57C. Remove lamb from oven, wrap in foil, and set aside to rest for at least 30 minutes. Meanwhile, place roasting pan over medium heat. Add a splash of white wine to deglaze, whisk in mustard and stock, then reduce to a saucy consistency. Pour into a warm jug. To serve, remove foil, and place lamb on a chopping board. Cut meat from the top, downwards, until the knife meets bone, to desired thickness, all the way along the top of the leg. Run the knife horizontally across the meat, just above the bone, separating the slices. Turn over and repeat on the other side. Arrange lamb on a platter and serve with roast potatoes and sauce.

Recipe and Image Courtesy – tenplay.com.au/channel-ten/masterchef/recipes

May 29, 2014
Baking A Cake – Do it YOUR Way!

While baking a cake, I love to experiment and try out new stuff. Maybe add some blueberries or crushed almonds or simply drizzle some fruity syrup over the plain old basic cake – Anything. Anything and everything will do. Gradually you inherit the good sense of what goes with what. And if not, what’s life without a few mistakes, or in this case, a few badly turned / burnt cakes?

First, you need to know how to bake the basic cake. Once that foundation is made, it is easier to branch out, give a solid structure to your new ideas and bake.

Here are a few extremely basic age-old favourite cakes. Feel free to dab in your innovative ideas anywhere.

Let’s start with the basic Vanilla Sponge Cake. It is pretty easy to make and you can tempt your inner creative genius to work. (I usually add some raisins and cashew nuts to it.)

Vanilla Sponge Cake

Time: 45 minutes

Serves: 8 to 10

Ingredients: 200g plain flour, 2 tablespoons cornflour, 200g caster sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 70g margarine,150ml milk, 1 teaspoon vanilla extract,1 egg

Method: Preheat oven to 180 C / Gas 4. Grease and flour a 20cm square tin.Sieve flour, cornflour, sugar, baking powder and salt into a large bowl. Add margarine and milk. Mix until smooth, then add vanilla and egg. Mix well.Pour into prepared tin. Bake in preheated oven for 30 to 35 minutes or until a skewer inserted comes out clean.

Princess Cake (this cake was invented in the 1930s )

Time: 1 hour

Serves: 8 to 10

Ingredients: 1 ready-made 18cm round vanilla sponge cake, 500ml double cream, 200ml thick vanilla custard, 3 tbsp raspberry jam, 200g fresh raspberries, 350g marzipan (coloured pale green), icing sugar (for dusting)

Method: Using a sharp serrated knife, cut the sponge cake through the middle into3 layers. Whip the cream until stiff. Spread a thin layer of cream on top of the bottom cake layer, then carefully spread over the vanilla custard within 2cm of the edge. Spread the raspberry jam on top of the middle cake layer and arrange about half the raspberries in the centre. Place on top of the bottom cake. Position the final top layer of the cake on top of the raspberries. Using a palette knife, spread a little of the whipped cream around the side of the cake. Keep the best-looking raspberry for decoration, pile up the remainder in the centre, then cover these with the remaining cream. Try to create a dome effect across the top of the cake. On a surface dusted with icing sugar, roll the marzipan to a circle large enough to cover the cake completely. Carellfully drape it over and gently smooth it in place, letting it fall into neat folds. Using scissors, trim away any excess marzipan around the base. Sit your star raspberry on top, then dust with icing.

Basic Chocolate Cake

Time: 1 hour

Serves: 9 – 10 people

Ingredients: Cooking Spray, 1 cup unsweetened cocoa powder, 1 ½ cups all-purpose flour, 2 cups sugar, 1 ½ tsp baking powder, 1 tsp baking soda, 1 tsp salt, 3 large eggs, ¾ cup vegetable oil, ½ cup sour cream, 2 tsp vanilla extract

Method: Preheat the oven to 170C. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 ½ cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low, beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the rack to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Marble Bundt Cake

Time: 1 hour

Serves: cuts into 8 – 10 slices

Ingredients: 300g butter (softened, plus extra for greasing), 300g golden caster sugar, 6 medium eggs, 150ml whole milk, 280g self-raising flour (plus extra for the tin), 1 tsp baking powder, 1 tsp vanilla extract, 100g dark chocolate (coarsely chopped into chips or chocolate chunks, plus extra for decorating (optional) ), 25g cocoa powder (sifted), 1 tbsp dark rum, icing sugar (optional)

Method: Heat oven to 170C. grease a 25cm bundt ring mould with butter, then dust with flour. Cream together the butter and sugar in a food processor. Beat in the eggs, one at a time, then add the milk. Divide the mixture between 2 large bowls. Sift together the flour and baking powder. Add 150g of the flour to one bowl and fold in carefully with the vanilla, then fold in the chocolate chips. Fold the remaining flour and the cocoa into the other bowl, along with the rum. Spoon the cocoa mixture into the base of the mould, creating a slight trough, then smooth the vanilla mixture on top. This arrangement of the 2 mixtures with the cocoa mixture on the base should minimize the possibility of the cakes sticking. Bake for 50 minutes until risen and set. Run a knife around the inner and outer edges and leave to cool in the tin for about 30 minutes. Put a cake stand or plate on top of the mould and invert it. Leave to cool completely.

So grab your aprons, take the baking tin out, pour in some batter and start baking!

“Let them eat cake.”

–Marie Antoinette

Recipe Courtesy: foodnetwork.com, bbcgoodfood.com

Image Courtesy:foodlibrarin.com, flick.com, yourrecipesonline.com, foodnetwork.com

May 29, 2014
The Veggie Kitchen

I’m going vegan for a week.

Being a meat lover and someone who hardly has her vegetables at meal time, this was turning out to be quite a hellish challenge to overcome.

I spent the first two days craving for some meat. Anything meaty. Any meat look-a-like. Today is the sixth day and I’m more than okay. I guess I’ll survive.

I was always a fussy eater. Not this. Not that. This is soggy. That looks weird. Eww. “Mum, the fish tastes fishy. I don’t like it.” I made up all kinds of excuses to not eat my meals properly, especially the greens.

Well, I’m twenty now. These excuses work no more.

Anyway, when mum dared me to go all vegan for a week, I readily took up the challenge. I had to prove her wrong, didn’t I?

Why? Why did I have to prove her wrong? *sighs*

Since my bruised ego had already done the needful, I braced my taste buds and entered the Veggie Kitchen.

(I would rather not admit this, but I don’t hate the green beings any more. The Vegetable Mornay is one of the yummiest vegetable dishes I have had so far. As far as egg-less desserts go, the Peanut Butter Fudge is my favourite. )

From the Veggie Kitchen:

Vegetable Mornay

Time – 40 minutes

Serves – 4

Ingredients – 2 to 3 carrots, 2 leeks, 1 head of broccoli, 1 cauliflower, 25g butter, 1 tbsp plain flour or cornflour, 500-700ml milk, 2 tbsp nutritional yeast flakes (optional), 100g mature cheese (grated, 75 g for the sauce and 25 g for the topping), ½ tsp mustard, Black pepper to taste

Method – Preheat the oven to 180C. chop the carrots into sticks, slice the leeks and cut the broccoli and cauliflower into manageable florets. Place in a steamer and cook until the cauliflower is tender but not soft. Meanwhile, make the sauce. Melt the butter gently in a saucepan in medium heat. Add the flour or cornflour and stir well with a wooden spoon. Add the milk a little at a time, continuing to stir to avoid lumps. Switch to a balloon whisk. Continue to stir over a medium heat until the sauce begins to thicken. The balloon whisk will also help to eradicate any lumps that may have materialized. Add more milk as necessary to get the desired thickness. The sauce should be the thickness of custard. If you are using nutritional yeast flakes, add these before the grated cheese as they will reduce the amount of cheese you will need. Add the cheese and mustard and stir well. Season with black pepper. When the vegetables are ready, transfer them to an oven proof dish. Pour over the sauce and garnish with the remaining grated cheese. Bake in the oven for about 15 to 20 minutes or grill until the top is golden.

Creamy Beetroot Curry

Time – 50 minutes

Serves – 4

Ingredients – 1 tbsp vegetable oil, 2 onions ( very finely chopped), 2 tsp yellow mustard seeds, 3 tbsp Madras curry paste, 1 kg raw beetroot (peeled, halved and thickly sliced), 1 green chilli (halved lengthways), 400g can chopped tomatoes, 3tbsp ground almonds, 4 tbsp low-fat natural yogurt (plus extra to serve), basmati rice (to serve, optional)

Method – Heat the oil in a large lidded pan, stir in the onions and cook for 8 minutes until soft. Tip in the mustard seeds and cook for 1 minute until toasted. Stir through the curry paste and sizzle for 3 minutes. Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 minutes, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick. Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice(optional).

Coconut and Lime Rice

Time –22 minutes

Serves –4

Ingredients – 250g basmati rice, 5 tbsp desiccated coconut, zest and juice 1 lime, small pack coriander (roughly chopped)

Method – Cook the rice. Add the coconut about 5 minutes before the end of the cooking time. Stir in the lime zest and juice, and the coriander. Serve immediately.

Chickpea Patties with Carrot and Raisin Salad

Time –15 minutes

Serves –2

Ingredients –

For the Patties: 400g chickpeas (drained), 1 garlic clove, 1 egg, 1 tbsp ground almonds, 2 tsp harissa, 1 tsp ground cumin, 3 tbsp chopped parsley, 2 tsp rapeseed oil (for frying)

For the Salad: 1 tbsp raisins, 1 carrot and 1 courgette (shaved into ribbons with a peeler), 5 radishes (thinly sliced), 2 handfuls from a bag of watercress, rocket and spinach, 1 tsp each hemp or rapeseed oil and white wine vinegar, or lemon wedges (optional)

Method – Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with ahand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 minutes on each side.

For the salad, toss the raisins and all the vegetables together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.

Peanut Butter Fudge

Time – 1 hour 20 minutes

Serves – 4

Ingredients – ½ cup butter, 2 ¼ cups brown sugar, ½ cup milk, ¾ cup peanut butter, 1 tsp vanilla extract, 3 ½ cups confectioners’ sugar

Method – Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to the boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour in to an 8×8 inch dish. Chill until firm and cut into pieces.

Vegan Brownies

Time – 50 minutes

Serves – 16 brownies

Ingredients – 2 cups unbleached all-purpose flour, 2 cups white sugar, ¾ cup unsweetened cocoa powder, 1 tsp baking powder, 1 tsp salt, 1 cup water, 1 cup vegetable oil, 1 tsp vanilla extract

Method – Preheat the oven to 175 C. Ina large bowl, stir together flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan. Bake for 25 to 30 minutes in the preheated oven, until the toothpick inserted in the brownie comes out clean. Let cool for at least 10 minutes before cutting into squares.

Recipe Courtesy: allrecipes.com, bbcgoodfood.com

Picture courtesy: allrecipes.com, bbcgoodfood.com, aliveandcooking.com.au, toriavey.com,

May 29, 2014
Awesome ways to Include Mangoes into your Meals and why
Summer time is here again and we all know what that means, beside the sweltering heat and the humidity, it means mango season. This period is every child’s heaven, when mangoes are abundant so is happiness. This fruit is undoubtedly one of the most favored fruits of all times and is thus fittingly is India’s national fruit, of course it does help that India is one of the largest producers of Mango. Who doesn’t have those amazing childhood memories of sitting with family and friends and devouring one mango after another, many times we wouldn’t even wait for mangoes to ripen before sneaking into yards having mango trees with our catapults the mischievous stealing of unripened mangoes. But eventually how much mangoes can you eat, tired of having mango in the similar way, adding ice cream to mango just isn’t enough anymore? Need something better to do with the dozens of mangoes you bought which now everyone refuses to eat? well then here we have several delicious ways to use mangoes and create a wonderful meal.

Yummy Mango Milkshake

Mango milkshake is the perfect way to get kids to have milk without any hassle and it also makes a wonderfully refreshing drink to beat the heat,to make this you need Mangoes, Milk and sugar (optional if required) the way to make it is extremely easy
- Cut the mangoes into small cubes
- Blend them in the mixer until the have a smooth liquid texture
- Add cold milk
- Add sugar if required and a few ice cubes
- Enjoy this wonderful drink
You can also add bananas or strawberries to make this drink even more exciting.

Fabulous Mango Chicken Curry

This succulent savory dish is absolutely a delight, a feast to not only eat but also for the eyes, it makes a wonderful main course and all the we need is 1 table spoon butter, 1 chopped onion, 3 cloves of minced garlic, 2 pounds of chicken skinless and boneless cut into small cubes, 1 can of diced tomatoes, 3 tablespoons of curry paste and of course 1/2 cup mango chutney. To prepare this dish all we need to do is
- Melt the butter in a pan
- To this pan add onions and garlic and cook in the butter for 2 to 3 minutes till the onions are slightly translucent
- add the chicken, cook for about 30 seconds, all while constantly stirring
- Add the curry and stir till the curry is evenly spread all over the chicken
- Add the mango chutney and the can of diced tomatoes to the pan and stir
- Cook this for about 10 to 15 minutes till the chicken is properly cooked, you can tell it is cooked if the chicken is no longer pink in the center.
- pour into a vessel and add a few garnishes and you have ready a wonderful dish
with the preparation time of 15 minutes and cooking time of 35 minutes this dish can be prepared in about 50 minutes. This dish can be served with not only roti but also with rice.

Delicious Cool Mango Sorbet

A super fancy looking desert extremely wonderful for dessert at a party or even just to cool down, all you require for this is 4 mangoes, 3/4th cup caster sugar, 1 and half cup water and 1 egg white and to make it you need to follow the following simple steps
- Peel mangoes removed seeds and put in blender until smooth mix
- Pour sugar in saucepan and boil without stirring for about 5-6 minutes and then leave to cool
- put mix in a stainless steel bowl, wrap the bowl with cling film and put in freezer, but remember to pull out and stir it ever half hour
- Now take the egg whites and beat them thoroughly with an electric whisk, then add these egg whites to the mango mix along with the sugar, wrap the bowl with cling film again
- Freeze this for about three hours
- Now take this mixture and put it in the food processor until it is completely blended
- Put this to freeze and once solid voila your dessert is ready
With 20 minutes of preparation time and 6 and a half hours of freezing time this dis is ready to serve and enjoy in just under 7 hours, long gone are the times of running to the store for ice cream and cakes for dessert now we have a new dessert.

Thus we see how much variety of food we can prepare from just one item from drinks to main course and then eventually dessert. Thus w”e see why mangoes are aptly known as the “King of fruits”, but did you know apart from being wonderfully delicious these fruits also provide with several health benefits such as
- Mangoes prevent cancer or rather their antioxidant compound does.
- Mangoes contain vitamin C and fiber which help lower cholesterol
- Clogged pores and eradication of pimples is another thing Mangoes help in
- 25% of required vitamin A can be provided by mangoes and thus they help improve eyesight and prevent night blindness
- Mangoes help reserve the alkali reserves of the body by providing citric, tartaric and malic acid
- They help prevent diabetes by keeping insulin in check
- Mangoes also contain enzymes that help break up food and are thus good for digestion
- Mangoes improve our general immune system
And thus we see how important mangoes are and with several recipes now we can definitely include consumption mangoes into our lives with ease serving them in various forms all while working towards a healthier tomorrow.
May 26, 2014
Drink Light, Drink Right
When the summer sun is up with a vengeance, there’s nothing like a cool, delicious drink to refresh you. But beware. Every time you reach for your favourite juice/soda/latte/shake, you may be ingesting more calories than you might be prepared to bargain for. So what do you do then? Would you put your weight loss plans on hold and gulp down a sugary drink and a guilty conscious? Or would you simply sigh and pass on that glass of sweet, chilled delight? Thankfully, there’s a way out of the dilemma. A little creativity can take you a long way. Put some thought into your ingredients, play around, and before you know it, you’ll have a healthy summer drink you can sip on with a smile.

Here’s a list to help you get started:
- Iced Tea: Give the sweetened iced tea that comes in cans and bottles a miss. Brew your own instead. Steep your favourite herbal tea and chill it. Once chilled to perfection, add mint, lemon, and honey, for an additional jolt of refreshing taste.
- Flavours and colours: Avoid all artificial/nature-identical flavouring substances and chemical colours. They contain added sugar and the chemicals present may pose a threat to your well-being. Add real fruits, such as oranges, lemons and limes, or even berries to your water for a more honest, healthier taste. If you like a pretty hue in your glass, try using 100% fruit puree.
- Fizzy drinks: Each can of your favourite soda not only contains high levels of sugar, but can also potentially dehydrate you. Add a hint of mint or ginger to sparkling water to create a healthier substitute.
- Added sugars: Added sugar means empty calories. Avoid adding sugar to your drinks. Use natural sweeteners such as honey or maple syrup instead.
- Cream or milk based beverages: These are loaded with fat, and often, lots of sugar. If you feel like something creamy, try making a smoothie or latte using almond milk or rice milk.
Here are a few simple recipes to help you make better-for-you beverages in a snap:

Fresh Ginger Beer

With a flavor similar to ginger ale, this ginger beer is a fizzy, non-alcoholic mixture of sparkling water, lime juice and fresh ginger. Ginger has been used as a home remedy for years to combat stomach aches and morning sickness. Studies also suggest that ginger may help reduce knee pain in people with osteoarthritis.

Requirements:

(Makes 8 servings)
- 2 cups cold water
- 1 cup fresh lime juice
- 4 teaspoons ground fresh ginger
- 1 ½ tbsp. honey
- 3 cups sparkling water
- Lime slices (optional)
Preparation:

Combine water, juice, and ginger in a blender; process until blended. Line a strainer with cheesecloth. Strain mixture over a pitcher; discard solids. Add honey to pitcher; stir until well mixed. Add sparkling water just before serving. Serve over ice. Garnish with lime slices, if desired.

Citrus Tea Punch

Tea itself offers significant health benefits because of its antioxidant compounds, but you can double the antioxidant benefits by stirring in some orange juice.

Requirements:

(Makes 12 servings)
- 6 cups water, divided
- 2 tbsp. honey
- 3 whole cloves
- 2 family-sized tea bags
- A 3-inch cinnamon stick
- 1 cup orange juice
- 1 cup fresh lime juice, undiluted
- Ice
- Lemon slices (optional)
Preparation:

Combine 4 cups of water with honey in a heavy saucepan; bring to a boil. Remove from heat. Add cloves, tea, and cinnamon; steep for 5 minutes. Strain mixture through a sieve into a pitcher; discard the solids. Add the orance juice, lime juice, and the 2 remaining cups of water. Stir well. Chill. Serve over ice, and garnish with lemon slices, if desired.

Strawberry Aqua Fresca

Spanish for “fresh water”, Agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico. Drinking a fruity water-based drink is a great way to stay hydrated in the summer while getting some extra vitamins and flavours.

Requirements:

(Makes 8 servings)
- 4 cups water
- 1 ½ tbsp. honey
- 6 cups hulled strawberries
- ¼ cup fresh lime juice (about 2 limes)
Preparation:

Place strawberries in a blender and process until smooth. Add water, honey, and juice to the strawberry puree. Stir well.

Watermelon Cooler

Watermelon is a top source of lycopene, a compound that has been suggested to reduce the risk of prostate cancer. Enjoy a glassful of health! And what’s more? It tastes amazing!

Requirements:

(Makes 6 servings)
- 8 cups chopped seedless watermelon
- 1 cup fresh lime juice
- 1/2 cup sugar
- 1/2 cup water
- Dash of salt
Preparation:

Place half of watermelon in a blender; process until smooth. Strain watermelon through a sieve into a pitcher; discard solids. Repeat procedure with the remaining watermelon. Stir in lime juice, sugar, 1/2 cup water, and dash of salt. Serve over ice.

Spicy Mango-Orange Slush

Kick up the flavor of this fruity frozen drink with a sprinkle of ground red pepper and a splash of lime juice. It’s healthy, too. Orange is an excellent anti-oxidant, while mangoes are a good source of fibre and contain enzymes that help with digestion.

Requirements:

(Makes 2 servings)
- 2 cups cubed peeled ripe mango, frozen
- 1 cup fresh orange juice
- ½ cup sparkling water, chilled
- 1 tsp. grated lime rind
- 2 tbsp. fresh lime juice
- A pinch of ground red pepper
Preparation:

Place all the ingredients in a blender; process until smooth. Serve chilled.

Now that you know the tricks, drink your way to refreshing health this summer!
May 26, 2014
Step-By-Step Guide on How To Eat Well
1. Eat at regular intervals and make sure that you have three meals a day. This should help your blood glucose level to remain steady throughout the day. Also, having three proper meals at regular intervals will prevent you from feeling hungry.
1. Watch the amount of fat you eat. Fried and fatty foods are loaded with calories (they are obviously not good for you if you are trying to shed a few inches off your waist). Intake of saturated fats may lead to rise in one’s cholesterol level. However, you can switch to healthier unsaturated fats which will not harm you in any way.
Food to avoid: Butter, Ghee, Paneer, Pastries, Crisps, Samosas, etc

How to eat healthy fats? Instead of cooking with butter or ghee (saturated fat), use olive oil or cornflower oil (unsaturated fat). Avoid using too much coconut in your cooking. Creamy coconut and coconut milk are high in saturated fat. Choose skimmed milk and low fat yogurt over cream and full- fat yogurt. Replace Paneer with Tofu.

A helpful recipe-

Grilled Salt and Pepper Tofu

Ingredients: 1 tbsp olive oil, 2 springs onions ( chopped, plus the finely chopped green parts of 4-6 spring onion), 5 cm piece root ginger (chopped), 6 garlic cloves (chopped), 5 cm stalk celery (chopped), 2 green chillies (sliced), 200g tofu (cut into 2 cm cubes), 1/8 tsp salt, 7-8 black peppercorns ( crushed), 1 tbsp lemon juice

Method: Heat the oil in a pan. Add the spring onions, ginger and garlic, and sauté for 2 minutes. Add the celery and green chillies, and sauté for 30 minutes. Stir in the tofu, salt and crushed peppercorns and sauté until tofu gets some brown flecks. Add the spring onion greens and sauté for 1 minute. Add the lemon juice, toss and serve.
1. Fruits and vegetables are rich in antioxidants. Antioxidants help prevent damage to one’s arteries. So, eat as much fruits and vegetables as regularly as possible. These foods are nutritious, low- GI, low in calories and fat and quite filling. Dried fruits can be had as snacks in between meals. Have fruits in dessert instead of sweet meats. Incorporate the habit of having some salad with yours meals. For example –
Bulgur Wheat and Fruit Salad

Ingredients: 200g bulgur wheat, 2 medium size red peppers, 1 medium size yellow pepper, 1 medium size onion ( sliced), 4 garlic cloves ( thinly sliced), 2 medium size tomatoes (seeded and diced), 1 tbsp chopped fresh parsley, ½ tsp salt, ground white pepper to taste, pinch of sugar, 1 tbsp lemon juice, 1 medium size apple ( diced), 4 tbsp finely chopped fresh mint leaves, a few leaves of Iceberg lettuce, 1 tbsp olive oil

Method: Soak the cracked wheat in water for 15 minutes, then strain. Push each pepper on to a fork and, one at a time, roast directly on a flame. (If you prefer, you can char the peppers under the grill or roast them in the oven) Put the soaked wheat into a salad bowl, and stir in the onion and garlic. Run water on the charred peppers and then remove the burnt skin. Cut the flesh into small pieces and add to the salad bowl. Stir in the tomatoes and parsley, then add the salt, white pepper and sugar. Mix. Add the lemon juice, apple and mint leaves. Tear up the Iceberg lettuce and add. Toss well. Add the olive oil, toss again. Serve immediately.
1. Consume less sugar. Replace fizzy drinks with diet ones, water or unsweetened fruit juice. Limit sweet meats such as Rosogolla, Barfi, Ladoo, Gulab ajmun, Khir Malai to special occasions. Cut back on sugar in your tea and coffee. Switch to artificial sweeteners such as Splenda or Sweetex.
1. Eat food low in salt such as plain popcorn, unsalted nuts or fresh fruits instead of savory biscuits, salted crisps, etc. Use unsalted butter instead of salted butter. Dried fish is very high in salt; soak it thrice and throw away the water before cooking. There is no need to add extra salt in cooking. Instead of salt, try experimenting with paprika, pepper, spices and fresh herbs.
1. Have more high- fibre food. Choose brown basmati rice over white rice, dal with whole lentils over dal with pureed lentils. As recommended earlier, eat your vegetables and fruits regularly.
A vegetable dish for you to try –

Mushrooms with fresh Coriander

Ingredients – 600g button mushrooms (trimmed), 1 tbsp olive oil, 5 green cardamom pods, 1 black cardamom pod, 5 cloves, 2.5cm stick cinnamon, 1 bay leaf, pinch of ground mace, 175g boiled onion paste, 4 tsp minced ginger, 4 tsp minced garlic, 4 green chillies (chopped), 1 tsp red chilli powder, ½ tsp ground coriander, 375g natural low-fat yogurt (whisked), ½ tsp salt, 3 tbsp cashew nut paste, 25g fresh coriander leaves (chopped), 3.5cm piece root ginger (cut into thin strips)

Method – Blanch the mushrooms in hot water for 2 minutes. Drain and set aside. Heat the oil in a non stick pan. Add the cardamom pods, clove, cinnamon, bay leaf and mace, and sauté over a medium heat until fragrant. Add the onion paste and sauté for 2 – 3 minutes. Stir in the minced ginger and continue to sauté until the oil surfaces. Add the chillies and sauté for 30 seconds more, before adding the chilli powder and ground coriander. Stir for another 30 seconds. Remove the pan from the heat and stir in the yogurt and salt. Mix well, then return the pan to the heat. Add 150ml of water and let it come to the boil. Reduce the heat and simmer until the fat rises to the surface. Stir in the cashew nut paste and simmer for 2 – 3 minutes. Add the mushrooms and ¾ of the chopped coriander and simmer for 2 – 3 minutes. Transfer the mushrooms to a serving dish and garnish with the remaining coriander and the ginger strips.

Follow these steps attentively and you will soon discover a healthier better YOU.

Recipe courtesy – sanjeevkapoor.com

Picture courtesy – vegiebelly.com, weldricks.co.uk, spicesherbscentre.com
May 23, 2014
Healthy Cooking for Diabetes

DIABETES. What is Diabetes?

When one has diabetes, the amount of glucose (sugar) in his/her blood is very high. This is mainly because the body is unable to use the glucose properly.

For Diabetic people, maintaining blood glucose levels is the essential aim for treatment and this can be done by leading a healthy lifestyle. My grandmother and my mother are both prey to the disease diabetes mellitus. It is one horrible disease. The things to do and not to do. To eat or not to eat. The regular checkups. The huge doses of a dozen pills on a regular basis. The daily insulin intake through injections. It is a nightmare.

To be healthy, to lead a normal lifestyle, one has to follow a balanced diet among other remedies.

Breakfast, lunch and dinner are the three main meals of one’s day. The following recipes are very healthy and cooked as par the diet of a diabetic patient.

BREAKFAST is the most important meal of your day.

Besan Methi Frankie (Stuffed gram flour roti)

Ingredients –

For the dough- 90g gram flour (besan), 70g whole-wheat flour (atta) plus extra for dusting, 160g fresh fenugreek leaves (methi ) chopped, 4 green chillies (chopped), ¼ tsp ground turmeric, ¼ tsp carom seeds ( ajwain), 1 tbsp natural low-fat yogurt,½ tsp salt, green chutney ( as required), 1 medium sized onion ( chopped)

For the stuffing – 1 tsp olive oil, 2 medium sized onions (chopped), 2 medium sized tomatoes ( seeded and chopped), 2 green chillies ( chopped), 160g bean sprouts ( blanched), ¼ tsp ground turmeric, ¼ tsp red chilli powder, ½ tsp chaat masala, ½ tsp salt, 1 tsp lemon juice, 1 tbsp chopped fresh coriander leaves

Method – Mix together the two flours, fenugreek leaves, chillies, turmeric, carom seeds, yogurt and salt. Add enough water to knead into a semi- soft dough. Cover the dough with a damp cloth and rest for about 15 minutes.

To make the stuffing, heat the oil in a pan, add the onions and tomatoes and sauté for 2 minutes. Add the chillies and bean sprouts and continue to sauté for 30 seconds. Stir in the turmeric, chilli powder, chaat masala, salt, lemon juice and coriander, and sauté for 1 minute. Remove from the heat and set aside.

Divide the dough into 8 equal size portions and form into balls. Dust these with a little whole-wheat flour, and then roll out into rotis, roughly 15 cm in diameter. Heat a non-stick tawa and cook the rotis on both sides, until evenly done. To prepare a Frankie, place a roti on a flat work surface and spread a tsp of green chutney all over. Spoon some of the stuffing on one side of the roti, sprinkle on some onions, then simply roll up. Prepare the rest of the frankies in the same way, wrapping them in foil as you go to keep them warm and make them easier to handle. Serve immediately.

LUNCH – eat a light lunch and have a snack later if you are hungry

Dahi Idli ( Steamed Rice Cakes in Yogurt)

Ingredients – 220g parboiled rice, 100g split black gram, 500g natural low-fat yogurt ( whisked), 2 tbsp green chutney, 2 tbsp tamarind chutney, ¼ tsp red chilli powder, ¼ tsp ground cumin, 2 tbsp chopped fresh coriander leaves

Method – Wash the rice and then soak in 600ml fresh water for at least 2 to 3 hours. Wash the dal and then soak in 400 ml water for a similar period of time. Drain the rice and grind to a slightly coarse texture. Mix in as much water as required to make a batter of dropping consistency. Drain and grind the dal, then mix to a smooth and spongy batter, again using as much water as required. Mix both the batters together and pour into a large vessel with a lid. Close the lid tightly and then leave the batter to rest, and ferment, in a warm place overnight. The following day, heat sufficient water in a steamer. Place a muslin cloth on the idli stand. Pour a spoonful of the fermented batter into each dent. Place the idli stand in the steamer and cook for 8 to 10 minutes, or until the idlis are done. Place the idlis in a serving bowl and drizzle over the yogurt and chutneys, followed by the chilli powder and ground cumin. Garnish with the chopped coriander leaves and serve.

DINNER is the last meal of your day. Try having your dinner at least 3 to 4 hours before you sleep. If convenient, walk a little after your dinner. This helps in giving your body the time to digest the meal and use up the calories from the food before your metabolism rate lowers for the rest of the night.

Prawn Rice

Ingredients – 190g brown rice, 10 medium prawns ( shelled and deveined), 1 tsp lemon juice, 1 tsp salt, 30g fresh coriander leaves (chopped), 2 tbsp grated fresh coconut, 3 green chillies (chopped), 2.5 cm piece root ginger (finely chopped), 4 garlic cloves (finely chopped), 12 to 15 fresh mint leaves, ¾ tbsp olive oil, 1cm piece cinnamon stick, 3 black cardamom pods (split), 1 star anise, 3 cloves, 1 tsp cumin seeds, 1 large onion (chopped), 1 ½ tsp low-fat coconut milk

Method – Soak the brown rice in 500 ml water for 2 hours. Drain and set aside. Marinate the prawns in the lemon juice and salt. Set aside 1 tbsp each of the coriander and grated fresh coconut for the garnish. Grind the remaining coriander and coconut with the green chillies, ginger, garlic and mint to a fine paste. Heat the oil in a thick-bottomed handi and add the cinnamon stick, cardamom, star anise, cloves and cumin seeds. Sauté for 1 minute. Add the chopped onions and sauté for 3 to 4 minutes, or until it turns golden brown in colour. Add the masala paste and stir-fry for a further 30 seconds. Add the soaked rice and stir gently for 1 minute. Stir in the coconut milk and 1 litre water. Bring to the boil, stirring once or twice, and then cook on a medium heat until the water has almost disappeared – about 30 to 35 minutes. Add the prawns, reduce the heat and cook, covered, until the rice is tender. Remove the pan from the heat and served garnished with the reserved coriander leaves and grated coconut.

HAVING DIABETES DOES NOT MEAN YOU CANNOT HAVE SWEETS. Small amount mixed with a balanced diet is fine.

You can try making this healthy yummy pudding whenever you are craving for some sweet meats.

Pineapple Yogurt Fool

Ingredients – ½ medium pineapple (cut into small pieces), 2.5cm stick cinnamon, 135g hung natural low-fat yogurt

Method – Place the pineapple and cinnamon in a non-stick pan and stew over a low heat for 30 minutes. Set aside to cool. Remove the pineapple pieces from the pan and mix them with the yogurt. Blend together in a mixer. Chill in the fridge. Serve chilled.

Recipe Courtesy – sanjeevkapoor.com

Image Courtesy – lchdhealthcare.org, rediff.com, 4remedy.com

May 23, 2014
Paneer: The Indian Cheese
Paneer or Indian cheese is nothing but curd cheese which is a resultant of curdling milk with vinegar, lime juice or any other types of food acids. For hundreds of years man is being using milk and other types of milk products as a part of his meal as well as drinks. Used by our forefathers, these dishes have travelled through time only to have been used in newer and better ways which are beneficial for us. Cheese is something which is known all around the world and over the years has evolved into so many forms that today when we say cheese we need to specify which type of cheese. Some of the famous types are mozzarella, stilton, Gouda and ricotta and the types go on. We also have a form named cottage cheese which is a famous form found is South Asian dishes. Cottage cheese is known to be a rich source of calcium and protein and so mostly finds its place in the menu of every royal household and a health conscious person because of its nutritional benefits.

The history of cheese consumption goes back to more the thousands of years where many believed that the discovery of cheese was by accident. It was during a journey in which an Arabian traveler placed milk in a container made from sheep’s stomach. After some time when he saw the container, he was surprised to see that the milk had converted into cheese. In those ages, people thought of it as magic or a miracle of nature however science says that it was probably the result of the combination of the heat generated by the sun and rennin which is an enzyme found in the body of the animal. Since then there was no looking back as cheese found its popularity in many cultures and cuisines around the world. It was believed that the Romans had separate rooms for the preparation of cheese and was used only in special occasions like marriages and other political meetings. Around the middle ages many centers opened up wherein the skill of cheese making had reached its threshold like Limburger, which is famous and producing best quality cheese till date. In the 19^th century various technological advancements were introduced which allowed for large scale production of cheese.

The preparation of cheese is quiet simple. You just need:-

Milk – 8 cups

Lime juice – ¼ cup

The method of preparation is as follows…
- Bring the milk to a boil in a container
- While stirring the milk slowly add the lime juice and continue stirring
- After a period of 10 to 15 seconds the milk will start to separate from the whey
- This process of separation when the whey turns to a light greenish colour
- As soon as this happens off the gas and keep the container to cool
- Line a colander with thin cotton cheese and place it over a bowl
- Pour the contents in the container into the colander
- Then take the two ends of the cloth and tie them together lifting the cloth out of colander
- Use a large spoon, across the top of the bowl and hang the cloth with the cheese from the spoon handle in such a way that the paneer bundle should be hanging inside the bowl. Salt can be added during this process to the paneer.
- Remove the bundle from the bowl after almost 30 minutes and then open it by opening the knot and then fold the cloth across the paneer
- Place a heavy weight on top of the paneer and then Open the cloth after 30 mins and there you have the final product fresh and ready to be used.
In many cases instead of the lime juice, vinegar is used to separate the milk and the whey. The whey can be used for other purposes as well such as stock for curries and soups.

Consumption of cottage cheese has a lot of benefits among which are many health benefits as well. Cottage cheese is believed to be helpful in maintaining a good dental health as it is a rich source of calcium and vitamin D which help in making the teeth strong and also helps in prevention of cavities and breaking down of tooth enamel. Since the lactose content is also low, it also prevents against harmful sugars. The calcium available in cheese is also help in growth and development of bones. Osteoporosis is a disease which is related to a fall is bone mass or density which makes a person prone to bone breakage and fracture. Consumption of paneer can help in reduction of this disease because of the huge protein, calcium and vitamins content in the product. Vitamin B helps in strengthening of cartilage and is mainly prescribed for growing children and pregnant women. We mostly talk about obesity and find fat people who wish to be thin and slim, however there are people who are so weak and slim and wish to gain weight and how much ever they try, they don’t see that extra kilo adding up. For such people consumption of this dairy product is recommended. Cottage cheese or paneer is also known to improve blood formation and makes the liver strong and is a effective instrument in curing cancer to some extent.

Some of the famous food items related to paneer can be shahi paneer, palak paneer and khoya paneer and surprisingly it is also used in making sweets such as rasgulla. So give it a try if you have not before and I’m sure you’ll enjoy every bit of it.
May 23, 2014
Bengalis and their obsession with Fish

‘Mach’. ‘Dal’. ‘Bhat’. The three monosyllabic words represent a paradisiacal abode for the good people of Bengal. Bengal, being near the coast, is abundant in a variety of fishes and thus the emergence of a myriad of ever-popular fish delicacies has taken place.

It is said that a Bengali cannot live without his fish. Wherever he may go, however far he may travel, his love for fish –bag and baggage- travels with him.

Truth be told, this is just another stereotyped belief. Being a Bengali myself, I prefer ‘Tandoori Chicken’ over any fish dish. I’m just not crazy about fishes. As simple as that. But my brother, who lives in Peterborough, London, still has his ‘mach-dal-bhat’. Finding fishes from Bengal in a London market is a Herculean task. But when there’s a will, there’s a way. And there are millions and millions of crazy Bengalis like him all around the world. Another example is my friend Roon studying in Christ University, Bangalore. Every term break she escapes to Kolkata to fulfill and consume her quota of Bengal fishes. One Month. No Chicken. No Mutton. No Paneer. Just heavenly Fish.

“In the hands of an able cook, fish can become an inexhaustible source of gustatory pleasures”

-Jean-Antheleme Brillat-Savarin, ‘the Physiology of Taste’

Hence, I jotted down the three most popular and most celebrated fish dishes of Bengal:

Dab Chingri (Prawns flavored with ‘paanch phoron’ and cooked in a tender coconut shell)

Cooking Time – 30 to 40 minutes

Servings – 4

Ingredients – 1 cup Prawns ( peeled and deveined), 1 small tender coconut, Salt (to taste), ¼ tsp turmeric powder, 1 tbsp mustard oil, ½ tsp ‘panch phoron’ (a mixture of equal quantities of five spices: cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds), 2 medium onions (sliced), 1 tsp ginger paste, 1 ½ tsp garlic paste, 4-5 green chilies (slit), ¼ cup coconut (scraped), ¼ cup tender coconut flesh(malai) chopped, whole wheat flour (as required)

Directions – Cut off an inch from the top of the tender coconut, drain the water and scoop out the flesh. Retain the top to act as a lid. Preheat oven to 220°C. Add salt and turmeric powder to the prawns. Mix and set aside. Heat mustard oil to smoking point. Cool slightly and add ‘paanch phoron’. When the seeds splutter add onions and sauté. Add ginger and garlic pastes, green chilies and coconut and continue to sauté for two minutes. Add one cup of water and stir. Add prawns and stir. Add coconut flesh and adjust salt. Transfer the mixture into tender coconut shell. Cover with the lid and seal with dough. Place in the preheated oven and cook for about twenty minutes. Open the lid and serve hot.

Shorshe Ilish (Hilsa cooked in mustard gravy)

Cooking time – 30 to 40 minutes

Servings – 4

Ingredients – 1 medium Hilsa (1/2 inch darnes), ½ cup mustard seeds, salt (to taste), ½ tsp turmeric powder, 2 green chilies, 4 tbsp oil, 1 large potato (cut into fingers), ¼ tsp onion seeds

Directions – Wash fish pieces and marinate with salt and turmeric powder and set aside for ten to fifteen minutes. Grind mustard seeds with green chilies to a fine paste using water as required. Heat oil in a pan and lightly fry the marinated fish pieces on both sides till lightly browned. Drain and set aside on a plate. In the same oil fry the potato fingers till lightly browned. Drain and set aside. In the remaining oil add onion seeds and sauté till fragrant. Add the ground paste and sauté for a minute. Add a cup of water and bring it to a boil. Add turmeric powder and salt. Add potato fingers and simmer till they are done. Add fish, cover and simmer for two minutes. Serve hot with boiled rice.

Doi Mach (rohu fish cooked in curd)

Cooking Time – 30 to 40 minutes

Servings – 6

Ingredients – 5 to 6 medium large rohu fish/bhetki, salt to taste, 2 tsp turmeric powder, 2 to 3 medium sized onions, 3 to 4 pods garlic, 1/3 tsp ginger paste, 4 tbsp of oil, 4 green chilies, 2 tbsp plain yogurt, 10 raisins, 1 bay leaf, ½ cinnamon stick, 4 cloves, 3 green cardamom, 1 tsp cumin powder, 1 tsp coriander powder, 1 cup water, 1 tsp sugar

Directions – Take the slices of fish and wash them thoroughly. Salt them and rub 1 teaspoon of turmeric powder. Set aside for 10 minutes. Cut Onions into big slices. Cut the garlic pods into pieces. On a hot skillet, heat 2 table spoons of oil. Add the fish pieces and fry well. Take the fish out and set aside. In the remaining oil fry the onion garlic and ginger for 2-3 minutes with 2 green chilies. Take them out. Cool them for a minute or so. Put the fried onion, garlic, ginger chilies back into a mixer and grind it with 2 table spoons of yogurt. Heat remaining oil in the skillet. Add raisins and bay leaf. Then add cinnamon, cloves and cardamom in the hot oil. Let it splutter, add the ground paste of onion, garlic, ginger and chilies. Stir it for 2-3 minutes. If it dries up may add a sprinkle of water. Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder and 1 teaspoon of coriander powder. Keep stirring for 3 minutes. Add 1 cup of water and mix well. Let it simmer. Add salt to taste, sugar and the remaining 2 chilies. After it comes to a boil, add fish pieces and cover on medium heat. Keep cooking till the fish gets cooked through. Adjust salt and sugar according to taste. Serve hot with rice.

Picture Courtesy – corporate2kitchen, ahomemakersdiary.com

May 23, 2014