Now with the festive season over for the time being and before we dive into the Christmas - New Year celebration frenzy, how about indulging in some simple comforting everyday dishes. Am sure most of us have indulged majorly during pujas and Diwali and now its time to get back to some easy "ghar ka khana". That ofcourse wouldn't mean that we stop eating tasty food. Sometimes the simplest of meal bring so much respite to our tired souls. I for one is going through a super hectic stressful phase ( would elaborate maybe later sometime ) For now I made this very simple flavourful Prawn Curry with everyday spices and enjoyed it with some boiled rice and a squirt of lime. I made it a little spicy coz I felt like eating a hot curry! You can easily adjust the spice levels according to your taste buds.
Prawn is something immensely enjoyed by us at home and this is a perfect dish which doesn't require much of a preparation.
Ingredients:
Prawns - 500 gms - medium sized - de shelled and deveined
Potato - 1 large or 2 medium sized - cut into cubes
Onion - 1 large - thinly sliced
Ginger - garlic paste - 1 tsp each
Red chilli powder - 1 and half tsp - adjust according to taste
Turmeric powder - 1 tsp + 1 tsp
Cumin powder - 1 heaped tsp
Tomato puree - 2 tbsp.
Bay leaf - 2 nos
Garam masala - 1 tsp
Salt - to taste
Sugar - half tsp
Green chillies - 4-5
Refined oil - 1 tbsp for frying the prawns and 1 tbsp. for the gravy
Method:
Wash and dry the prawns. Marinate with 1 tsp turmeric and salt.
Heat 1 tbsp oil and lightly sauté the prawns till they turn golden.
Drain and keep aside.
In the same pan add another tbsp of refine oil.
Add the bayleaf. Next add the sliced onion and fry till slightly browned.
Add the ginger garlic paste and fry that too.
Next tip in the cubed potatoes and fry for 2-3 mins.
Add all the dry spices except the garam masala - cumin powder,red chili powder,turmeric , salt and sugar along with the tomato puree.
Roast the spices well, add a little water if the masalas stick to the sides. Roast on low flame so that it doesn't burn.
Once the spices start to leave oil on the sides, add one cup water and let the gravy simmer for 5 mins.
Add the sautéed prawns , green chilli and garam masala powder. Give it a boil and remove from heat.
Serve with hot rice and some lime on the side. Even some roasted papad would go really well with it #afterthought
Notes :
- Don't overcook the prawns as they would turn rubbery.
- You could also add some diced tomates for that extra tang.
- Tomato purees are as it is very tangy so cut out on that if using fresh tomatoes.
- You could also garnish with some fresh coriander leaves.
- Medium sized prawns work best with this dish. But you could use big ones too. You could also replace prawns with either rohu or katla.
In continuing with the festive spirit I tried out another recipe that will surely be a part of my Diwali menu. Think Diwali..think chaat - spicy concoction of yoghurt , tamarind - mint chutneys , crunchy sev and boondis. On my recent trip to the supermarket I picked up a pack of ready to use sprouts and there I was sorted. I knew exactly that I could transform it into a lipsmacking dish with very little effort.Here's presenting my super easy recipe of Spicy Mixed Chana Chaat. This one will surely be a crowd pleaser!
Ingredients:
Mixed sprouts - 2 cups - I used the ones readily available at the supermarket. Alternatively
You could soak 1 cup mixed grams - white peas, black gram and
green moong overnight and then boil it in a pressure cooker.
Onion - 1 large - chopped
Tomato - 1 large - chopped
Green chili - 2 nos - finely chopped - adjust accordingly
Turmeric powder - 1sp
Red chili powder - 1 tsp
Cumin powder - 1 tsp
Tomato puree - 1 tbsp
Salt - to taste
Refined oil- 1 tsp
Coriander leaves - a handful finely chopped
Sev or Boondi - a handful
Yogurt - 1 cup
Sugar - 1 tbsp
Tamarind sauce - a few tbsps.
Method:
The first step is to make the sprouts/mixed chana. Rest is simply assembling everything together.
In a pan heat 1 tsp oil. Fry the finely chopped onions till lightly brown in colour. Add the tomatoes and fry till mushy. Add the green chillies.
Next tip in the boield sprouts /chana and all the dry spices - red chili powder,turmeric ,cumin powder,tomato puree and salt. Give everything a good mix. Cover and cook for 5-7 mins. Garnish with chopped coriander and keep aside.
In the mean while prepare the yoghurt by mixing it with some salt, sugar and dahi bhalla masala ( I used store bought). Whisk well and keep aside.
Now for assembling the chaat - you could either serve it in one dish or assemble in individual shot glasses and pudding bowls.
First make a layer of the yogurt. Then a layer of the cooked sprouts. Then drizzle some tamarind sauce. Another layer of yogurt and cooked chana.
Garnish with chopped coriander and sev/boondi to add a crucn to the whole dish.
Serve chilled!
While wondering what to make for lunch yet again..I remembered that my dear friend Sarani of Cocoawind had made this beautiful chicken dish with poppy seeds - a Bengali staple. Since chicken is the go to meat for easy weekday meals I decided to go ahead with the recipe. Now which Bengali will not like posto(poppy seeds)- give me simple posto'r bora(fritters) with daal-bhaat..and I am happy. Or don't forget the amazing Jhinge Posto,I can finish a big plate of rice with just this! Coming back to the recipe, again very basic ingredients are used here and you can rustle up this dish anytime in your kitchen.
Ingredients:
Chicken - 500 gms - cut into medium sized pieces
Onion - I medium - finely chopped
Poppy seeds paste - 2 tbsp.
Cashewnut paste - 1 tbsp.
Ginger/garlic paste - 1 tsp
Whole cardamom,cloves and cinnamon- 2 of each - lightly crushed
Bay leaves - 2 nos
Turmeric powder- 1 tsp
Red chilli powder - 1 tsp
salt - to taste
Sugar - a pinch
Green chillies - 3-4 slit
Refined oil - 2 tbsp.
Method:
In a heavy bottomed pan, add the refined oil. Splutter the lightly crushed cardamom,cloves and cinnamon and the beay leaves.
Add the ginger garlic paste and the chopped onion and fry till the onions turn brown.
Now add the chicken pieces - fry till the chicken also changes colour and turn lightly brown.
Next add the turmeric powder,chili powder, salt and sugar and give it all a good mix.
Cover and let cook for 5 mins.
Now add the poppy seeds paste and the cashewnut paste. give it a good mix and then add half a cup of warm water. Cover and cook for another 5-7 mins. Once done , remove cover and check if the chicken has cooked through. If not add some more water , cover and cook for 2 mins more.
The gravy would thicken up by now, adjust gravy consistency by adding a little warm water if reqd. Garnish with green chillies and serve with rice/roti.
I have been so fascinated by Koi Maach..I tried googling for its English name but didn't find a satisfactory name so am going to stick with "Koi". As a child I dared not eat this fish as it is full of small sharp bones but the taste is just so unique so I would ask maa to clear the bones and put the flesh on my plate and I would devour it. Over the years it is only when I visit Maa that I get to eat Koi maach.By the way even today she has to clear the bones for me but that's what moms are all about! "Tel Koi" is her speciality and this is her recipe that I am sharing with you today.
It is a very Bengali fish as far as my knowledge goes and this recipe that I am sharing is a spicy one in onion -ginger gravy and is best enjoyed with plain steamed rice. I would also advise anyone trying this dish that you must get the fish cleaned from the market as its almost impossible to clean it at home.
I suddenly remembered another story about cleaning Koi maach...at my thammas home I would see the Koi maach being cleaned on a bed of ash as it is otherwise too slippery even to hold. Life is made of such wonderful food memories that I could just go on and on : )
Ingredients:
Koi maach - 4 - 6 nos washed and cleaned.
Onion paste - 4 tbsp.
Ginger paste - 1 tbsp.
Cumin paste - 2 tsp or you could use cumin powder same quantity
Turmeric - 1 tsp
Red chilli powder - 1 tsp or adjust acc to your spice levels
Bay leaves - 2-3 nos
Green chillies - 6-8 nos half slit
Mustard oil - 4 tbsp. for frying the fish + 2 tbsp. for gravy + 2 tbsp. for garnish
Salt - to taste
Method:
First of all, take the cleaned koi fish , rub with turmeric and salt and fry in hot mustard oil.
Keep the fried fish aside.
For the gravy:
In a pan heat the mustard oil. Add the bay leaves.
Next add the onion and ginger paste and fry till brown in colour. It is important to slow roast the paste so that there is no pungent smell of the onion.
Once browned add the cumin paste , turmeric , red chilli powder and salt. Fry well. Add water as required while frying.
Once the masala starts leaving oil on the sides ,know that it is ready. Add a cup of warm water.Once it simmers add the fried fish and the green chillies.
Let it simmer for 2-3 mins. Just before you turn of the heat add 2 tbsp. of raw mustard oil to the gravy. This Maa says makes all the difference!
