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Kanchan Shaw

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Kanchan Shaw last won the day on January 9 2012

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About Kanchan Shaw

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    http://www.bestofkanchan.com

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    Rochester, NY
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    Cooking, sharing recipes, TV serials and movies
  1. Paneer Bhurji Recipe

    [b][img]http://www.bestofkanchan.com/wp-content/uploads/2011/01/paneer-bhurji.jpg[/img][/b] [b]Paneer Bhurji[/b][color=#000000][font=Arial, Helvetica, sans-serif] is a great paneer recipe which is much quicker than it’s other [/font][/color][url="http://www.bestofkanchan.com/tag/paneer/"]alternatives[/url][color=#000000][font=Arial, Helvetica, sans-serif]. This dish is a dry one and hence ideal with roti or paratha. With tomato, capsicum and onion, the [/font][/color][color=#000000][font=Arial, Helvetica, sans-serif][b]Paneer Bhurji Recipe[/b][/font][/color][color=#000000][font=Arial, Helvetica, sans-serif] gives a punch to an everyday dinner or lunch without the need for any other spicier items. And yes, not only this preparation is quick and easy but also is very [/font][/color][url="http://www.bestofkanchan.com/tag/healthy/"]healthy[/url][color=#000000][font=Arial, Helvetica, sans-serif] as there is absolutely no use of standard spices (cumin/coriander/red chilli powder). So you can enjoy this paneer side dish with very little effort and time.[/font][/color] [b]Ingredients[/b][list] [*]200gm paneer [*]2 medium size onion [*]2 medium size tomato [*]1 capsicum [*]2-3 green chili [*]2 tablespoon of vegetable oil [*]1/2 teaspoon turmeric powder [*]Salt to taste [*]1 teaspoon of everest meat masala (optional but really adds a kick to the overall taste) [/list] [left][color=#000000][font=Arial, Helvetica, sans-serif][b]Preparation Time[/b]: 5 min [b]Cooking Time[/b]: 10 min [b]Serves[/b]: 4[/font][/color][/left] [left][color=#000000][font=Arial, Helvetica, sans-serif][b]How to make Paneer Bhurji[/b][/font][/color][/left] [left][color=#000000][font=Arial, Helvetica, sans-serif]1. Take 200gm paneer, grate it into small pieces and keep aside.[/font][/color][/left] [left][color=#000000][font=Arial, Helvetica, sans-serif]2. Take 2 medium size onion, 2 medium size tomato, 1 capsicum, 2-3 green chili and chopped it into small pieces.[/font][/color][/left] [left][color=#000000][font=Arial, Helvetica, sans-serif]3. In a non-stick frying pan, heat 2 tablespoon of vegetable oil, put chopped onion and capsicum with little salt and fry till it become half tender.[/font][/color][/left] [left][color=#000000][font=Arial, Helvetica, sans-serif]4. Now put the chopped tomato pieces, green chili with 1/2 teaspoon turmeric powder, salt to taste and cook for 3-4 mins, then put 1 teaspoon of everest meat masala and cook for 2-3 mins.[/font][/color][/left] [left][color=#000000][font=Arial, Helvetica, sans-serif]5. At last put the paneer pieces and mix well (crush the pieces as per your choice to make the preparation slightly paste-like) and cook for again 3-4 mins.[/font][/color][/left] [left][color=#000000][font=Arial, Helvetica, sans-serif][b]Paneer Bhurji[/b] is ready to serve hot with [b]Roti[/b] or [b]Paratha[/b] for Lunch or Dinner.[/font][/color][/left]
  2. Varieties of Pitha (Pithe in Bengali)

    [quote name='burmanarindam' timestamp='1326082260' post='22870'] hi kanchan this is chef arindam here and i like your pitheys they are very innovative so do keep up the good job--bon apetite [/quote] Thanks!
  3. Varieties of Pitha (Pithe in Bengali)

    [quote name='Chetan' timestamp='1326115534' post='22875'] @[member='burmanarindam'] Welcome to Gourmet india Chef , do Introduce yourself ! [/quote] Thanks! Actually I have posted to Gourmet India before (about more than a year back)... I am a housewife staying in Kolkata, West Bengal... here's my slightly [url="http://www.bestofkanchan.com/about/"]more detailed bio[/url].
  4. Varieties of Pitha (Pithe in Bengali)

    Recipe here: http://www.gourmetindia.com/topic/2406-varieties-of-pitha-pithe-in-bengali/
  5. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Lot-of-Pitha.jpg[/img] [b]Pitha or Pithe in Bengali[/b] is a specialty dish prepared mostly in eastern India on occasion of festivals (e.g. sankranti). It’s basically a container filled with varieties of stuffings. The container is made with rice flour batter and the stuffings can be dal, poppy seeds, coconut and various other ingredients. You can prepare this for whole meal (lunch/dinner) or snacks or even dessert (sweeter version). Again Pitha can be prepared by frying or baking or steamed. Pitha Recipes have a common structure varying slightly in stuffings and preparation method and thus you can have (creative) multiple combinations. One thing for sure, the preparation take quite sometime and hence needs prior planning. I will cover posto (poppy seed) pitha, dal pitha and milk pitha (dessert) here. Let me start with [b]milk pitha[/b]. [b]Ingredients[/b][list] [*]400 gm crushed nariyal (coconut) [*]1 liter of milk [*]8-10 tablespoon of sugar [*]1/2 liter of water [*]200gm govind bhog rice powder [/list] Preparation Time: 30 min Cooking Time: 40 min Serves: 6 [b]How to make Dhudh (Milk) Pitha (suitable for dessert)[/b] 1. Take 400 gm crushed nariyal (coconut) available at market (or crush it using the special peeler tool directly from the coconut shell) and mix it with 1 cup of milk and keep aside. 2. Take a non-stick frying pan heat for 1 min, then put the crushed coconut mixture (step 1) and 8-10 tablespoon of sugar mix it well. Cook till sugar releases water from the coconut. Coconut mixture is ready for pitha stuffing. 3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well to make a dough with hand till it become smooth like chapati dough. 4. Shape the dough into small size ball and with each ball press it in the middle (dough) and put the coconut mixture (step 2). Close it tightly and press the edges lightly with hand. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Pitha-Boil.jpg[/img] 5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Nariyal-Pitha.jpg[/img] [b]Note[/b]: You can simply serve this pitha (also called coconut pitha). 6. In another bowl put 1 litre of milk and bring it to boil till the milk become medium thick. Then put 8-10 tablespoon of sugar and cook for another 8-10 mins. 7. Put the pitha (step 5) into the milk and mix well. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Milk-Pitha-whole.jpg[/img] [b]Dhudh (Milk) Pitha[/b] is ready to serve hot/cold as a desert. [b]Posto (Poppy Seed) Pitha[/b][b]Ingredients[/b][list] [*]200gm of posto (poppy seeds) [*]4 dry red chili [*]6 garlic clove [*]1/2 litre of water [*]200gm govind bhog rice powder [*]salt to taste [/list] Preparation Time: 20 min Cooking Time: 40 min Serves: 4 [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Poppy-seed-pitha.jpg[/img] [b]How to make Posto (poppy seed) Pitha[/b] 1. In a mixer grinder put 200gm of posto (poppy seed) and blend it for 1 mins till it becomes smooth (not absolutely smooth, but smooth enough to make a course paste), do not add water into the posto. 2. When posto become smooth then add 4 dry red chili, 6 garlic clove, add little by little water and blend all the ingredients, mixture must be coarse. At last add salt to taste and mix it with posto mixture. 3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough. 4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the posto mixture (step 2) into it. Close it tightly and press the edges lightly with hand. 5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water. [b]Posto Pitha[/b] is ready to serve hot with coriander chutney. [b]Dal Pitha[/b] [b]Ingredients[/b][list] [*]250gm chana dal [*]4-5 dry red chili [*]200gm govind bhog rice powder [*]1/2 litre of water [*]salt to taste [/list] Preparation Time: 25 min Cooking Time: 40 min Serves: 4 [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Dal-Pitha-closeup.jpg[/img] [b]How to make dal pitha[/b] 1. Take 250gm chana dal soak it over night in enough water. 2. Drain the water form chana dal and put it in mixer grinder with salt to taste and 4-5 dry red chili with very little water and make a course paste. Add more water if required. 3. In a non stick frying pan put 1/2 litre of water and heat for 3-4 mins, then put 200gm govind bhog rice powder into the pan and mix it well. Swith off the gas and put the rice mixture in a bowl and mix it well with hand till it become smooth like chapati dough. 4. Break the dough into small size ball and with each ball press it in the middle of the ball (dough) make a space and put the dal mixture (step 2) into it. Press the edges lightly with hand but do not completely close the edges (see the illustration). 5. In a big vessel put 3/4th of water and bring it boil. Put the pitha (step 4) into the water, after few mins pitha will float on water and cook for 4-5 mins or till it is fully cooked check it with fork. Take out the pitha from water. [img]http://www.bestofkanchan.com/wp-content/uploads/2011/03/Dal-Pitha.jpg[/img] [b]Dal Pitha[/b] is ready to serve hot with coriander chutney.
  6. Vada Pav

    [quote name='Chetan' timestamp='1273635829' post='19732'] Kanchan , would you know of a recipe for Dhabeli ? [/quote] Nope...
  7. Masala Dosa with potato filling is the ultimate south indian food (most probably the staple food in south india) but is relished in almost all parts of India. This item is not only healthy but also tastes great with crispy layers of dosa filled with delicious potato preparation as fillings. Effort wise Masala Dosa is simple but does take some time to complete as you have to cook one dosa at a time. And also considering that you also have to prepare the [url="http://www.bestofkanchan.com/indian-recipes/south-indian-sambar-recipe/"]sambar[/url] and [url="http://www.bestofkanchan.com/indian-recipes/coconut-chutney/"]coconut chutney[/url] as well to go along with this main dish, overall this is much like a mini-project. [url="http://www.bestofkanchan.com/indian-recipes/south-indian-masala-dosa-potato-filling/"][img]http://www.bestofkanchan.com/wp-content/uploads/2010/03/dosa_small.jpg[/img][/url] <br clear="all"> [b]Ingredients[/b][list] [*]1 cup Urad dal [*]2 cup Rice [*]1 teaspoon mustard seeds [*]7-8 curry leaves [*]1 medium size chopped onion [*]2-3 green chili [*]1/2 teaspoon turmeric powder [*]1 chopped tomato [*]5-6 teaspoon tamarind water [*]Vegetable oil [*]Salt [/list] [b]Preparation time[/b]:15 mins [b]Cooking time[/b]: 20 mins [b] Serve[/b]: 4 [b]Steps[/b] 1. Soak 1 cup Urad dal and 2 cup Rice for 4-5 hour, then blend it in a mixer grinder with 1/2 cup water batter will be not so thick. 2. Heat the tawa and wipe it with little vegetable oil and put 1/2 cup batter (step 1) into the tawa, spread it with spoon after few mins dosa will become little brown. 3. Boil 2 potatoes in micro- oven for 8 mins, then remove the skin of potatoes and cut it into small pieces. 4. In a kadai heat 2 tablespoon vegetable oil, put 1 teaspoon mustard seeds and after 1 min add 7-8 curry leaves, 1 medium size chopped onion,2-3 green chili, 1/2 teaspoon turmeric powder, salt to taste and fry till it become half tender. 5. Put boil potato into the kadai (step 4) and fry for few mins then, add 1 chopped tomato, 5-6 teaspoon tamarind water and cook till it become tender. Potato filling is ready for Dosa 6. Put the Potato filling on Dosa and roll it. Masala Dosa with potato filling is ready to serve with [url="http://www.bestofkanchan.com/indian-recipes/south-indian-sambar-recipe/"]Sambar[/url] and [url="http://www.bestofkanchan.com/indian-recipes/coconut-chutney/"]Coconut Chutney[/url] for lunch or dinner. [url="http://www.gourmetindia.com/page/index.html/_/indian-recipes/breakfast/south-indian-masala-dosa-wpotato-filling-r59"]This post has been promoted to an article[/url]
  8. Vada Pav

    [url="http://www.bestofkanchan.com/indian-recipes/vada-pav-indian-burger-sandwich/"][img]http://www.bestofkanchan.com/wp-content/uploads/2010/05/vada-pav-indian-burger.jpg[/img] [b]Vada Pav – The Indian Burger or Sandwich[/b][/url] really resembles burger (American Fast Food) but tastes absolutely Indian. This fast food item is heavy and fills the stomach for long hours. This is a good snacks item ideal for kids who are always hungry in the evening and loves to have “delicious” looking food. And delicious does not necessarily mean unhealthy. Prepare this Vada Pav or Indian Burger recipe which is delicious, good looking and perfectly healthy too. [b]Ingredients[/b] [list] [*]5-6 tablespoon of besan (gram flour) [*]1/4 teaspoon red chili powder, [*]1/4 teaspoon turmeric powder [*]2 medium size boiled potato [*]pinch of hing (Asafetida) [*]1 teaspoon green chili paste [*]Chopped coriander leaves [*]Few drops of lime juice [*]Raw peanuts [*]Shredded coconut [*]4 pieces of bun or hamburger bread [*]salt to taste [*]Vegetable Oil [/list] [b]Cooking Time[/b]: 20 mins [b]Preparation Time[/b] : 10 mins [b]Serves[/b] : 4 [b]How to make Vada Pav[/b] 1. In a bowl put 5-6 tablespoon of besan (gram flour), 1/4 teaspoon red chili powder, 1/4 teaspoon turmeric powder, salt to taste and mix well make prepare not so thick batter and keep aside for 5 mins 2. Take 2 medium size potato cut it each into four equal parts and boil it with 1 cup of water in a micro oven for 8 mins. Remove the skin of the potato and mash it. 3. Take a non-stick frying pan heat 1 teaspoon of vegetable oil and put pinch of hing (Asafetida), 1 teaspoon green chili paste, salt to taste and mash potato mix well. Fry the mixture for 2 mins, then turn off the gas/burner. 4. Put few chopped coriander leaves and few drops of lime into the mixture (step 3) and mix well, then make medium size round shape balls. 5.In other frying pan put 1 cup of vegetable oil, then dip each round shape balls (step 4) into the batter (step 2) and fry till it become golden brown. Keep aside. 6. In a pan first roast raw peanuts, then shredded coconut and in a mixer grinder blend together both the ingredients into a coarse paste. Do not add water into the paste. 7. Take 4 pieces of bun or Hamburger bread and in one side put coriander chutney and in other side put tamarind chutney. In the middle of each pieces put peanuts and coconut paste (step 6). [img]http://www.bestofkanchan.com/wp-content/uploads/2010/05/vada-pav-indian-burger-in-prep.jpg[/img] 8. Put the balls on the half piece of hamburger, then close it with other piece to form a Sandwich. [url="http://www.bestofkanchan.com/indian-recipes/vada-pav-indian-burger-sandwich/"]Vada Pav[/url] is ready to serve hot for evening snacks. You can add tomato sauce (optional). [url=http://www.gourmetindia.com/page/index.html/_/indian-recipes/side-dishes-snacks/vada-pav-indian-burger-r15]This post has been promoted to an article[/url]
  9. Chicken Fry (Spicy Version)

    Click Here for the recipe

    © © Sudipta Shaw

  10. Sweet Roti (Meetha Chappati / Roti)

    [url="http://www.bestofkanchan.com/indian-recipes/sweet-roti-meetha-chappati-roti/"][img]http://www.bestofkanchan.com/wp-content/uploads/2010/04/mitha-roti.jpg[/img] [b]Sweet Roti (Meetha Chappati)[/b][/url] is one of my family traditional dish. I am sure not many of you have heard (or tasted) this recipe earlier. The preparation is really quick and simple and tastes absolutely delicious with hot/spicy pickles. This is an ideal item to prepare when there’s not much option (or stock) of side dishes. The roti/chappati tastes mildly sweet and gives the “chat-pata” taste when combined with the pickles. Try this recipe and do let me know whether you liked it. [b]Ingredients[/b] [list] [*]1 cup of atta (flour) [*]2 green cardamom seeds [*]7-8 teaspoon sugar [*]1 cup cup milk [/list] [b]Cooking time[/b] : 15 mins [b]Preparation time[/b]: 5 mins [b]Serves[/b]: 2 [b]Preparation[/b] 1. In a bowl put 1 cup of atta (flour), 2 green cardamom seeds, 7-8 teaspoon of sugar and 1 cup milk and mix well. Batter will be not-so-thick, if it is more thick add little more milk. 2.Take a flat non-stick pan (tawa) heat it and put 1/4 teaspoon ghee and spread all over the pan, then put 1/2 cup batter into the pan spread it with held of spoon and cook in medium flame/heat. Turn the roti in another side when golden brown colour is formed and put little ghee over it and cook till the other side become light brown. Note 1: There is no need to cook the roti till golden brown on the other side, just one side is sufficient. Note 2: Taste the batter while preparing, if you want more sweetness add more sugar into the batter. [url="http://www.bestofkanchan.com/indian-recipes/sweet-roti-meetha-chappati-roti/"]Sweet Roti[/url] is ready to serve hot with hot/spicy pickle for dinner. Side dish not required ! [url=http://www.gourmetindia.com/page/index.html/_/indian-recipes/main-course/sweet-roti-meetha-chappati-roti-r12]This post has been promoted to an article[/url]
  11. Kanchan's Food Photography

    All the photos are taken by my husband Sudipta. You can visit his photography site: http://www.sudiptashaw.com/photography/
  12. Egg Chicken Roll

    This is a very common fast food item available almost at every street corner. This dish although is not very easy to make at home but definitely beats the alternatives by being healthy. [url="http://www.bestofkanchan.com/indian-recipes/egg-chicken-roll/"][img]http://www.bestofkanchan.com/wp-content/uploads/2010/02/eggchickenroll1.jpg[/img][/url] [b] Ingredients[/b] * Chicken (can be fresh or even left-over from another Chicken dish) * Turmeric powder * 1/2 teaspoon cumin powder * 1 small onion * 4 inch cucumber * 1/2 capsicum * 2-3 green chilli * coriander leaves * 4 teaspoons of vinegar * 1 cup of maida (All Purpose Flour) * chilli sauce * tomato sauce * Vegetable oil * Salt [b]Preparation Time[/b]: 10 mins [b] Cooking time[/b] : 25 mins [b]Serves[/b]: 2 [b] Steps[/b] 1. Take two big pieces of Chicken and wash them properly, put 2 tablespoon of vegetable oil in a non stick pan and heat for 3 mins. 2. Put Chicken pieces into the pan, then add salt to taste, little turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon garlic paste, 1/2 cup water and cover the lid and cook untill the meat becomes tender. Stir occasionally otherwise it will stick at the bottom of pan, when it is fully cooked cut the chicken into small pieces and keep aside. OR You can use 2-3 pieces of Chicken from left-over chicken dishes like Chicken Kosha, Chicken Bharta or Butter Chicken of the above step. 3. Take 1 small onion, 4 inch cucumber, 1/2 capsicum, 2-3 green chilli and some coriander leaves. 4. Sliced the onion, cucumber and capsicum into thin long pieces. Cut the chilli and coriander leaves into small pieces. 5. In a non- stick pan put 4 teaspoons of vinegar and heat for 1 min, then add sliced onion and capsicum and fry until they become little tender( approx 2 mins). 6 In a plate put little fried onion, capsicum (step 4), cucumber, green chilli, coriander leaves and mix well with 2-3 drops of lime. salt to taste and black pepper and keep aside. 7.In a bowl break 2 eggs and beat the eggs properly and keep aside. 8. In a bowl take 1 cup of maida (All Purpose Flour), put 2 teaspoons of vegetable oil into the maida and mix well with hands. Then add water little by little and make a normal dough (not very soft). 9. Make the dough into small size ball and roll the dough into 5inch round shape circle. 10. Take tawa or flat non-stick pan and heat for 2mins, then put the paratha (step 7) on tawa. When one side of paratha is cooked then turn the other side of paratha , put 1 teaspoon oil in the sides of paratha and put 1 beated egg (step 7) into the paratha and cook until it is fully cooked. 11. Add vegetable oil on sides of paratha( step 8) and heat it until one side becomes crispy. Press the dough with wooden stick while cooking. 12. When paratha is fully cooked put it on a plate and put Salad mixture ( Step 6), Chicken pieces, chilli sauce, tomato sauce on paratha diagonally and roll the paratha. Egg Chicken roll is ready to eat for evening snacks. You can roll it on tissue paper and fold at the bottom so that the content from inside does not fall off while eating. [url=http://www.gourmetindia.com/page/index.html/_/indian-recipes/side-dishes-snacks/egg-chicken-roll-r21]This post has been promoted to an article[/url]
  13. Omlette Curry

    Omlette curry is a very simple recipe, easy to prepare and of course much healthier than it’s alternative spicy Egg Curry version. This dish can be served with rice as well as roti. [img]http://www.bestofkanchan.com/wp-content/uploads/2010/02/omlettecurry-300x200.jpg[/img] [b]Ingredients[/b] * 3 eggs * 1/2 teaspoon black pepper powder * whole cumin seeds * 2 medium sized chopped onion * 1 chopped tomato * 2-3 green chili * 1/2 teaspoon turmeric powder * 1 teaspoon garam masala * Vegetable oil * Salt * Coriander leaves [b]Preparation Time[/b]: 5 min [b] Cooking Time:[/b] 30 mins [b] Serves:[/b] 2 [b]Steps[/b] 1. Take 3 eggs and breake it into a bowl and beat it with 1/2 teaspoon salt, 1/2 teaspoon black pepper powder. 2. Take a non stick frying pan, heat 1 teaspoon vegetable oil and put the beated egg (step 1) into it. Cook both side until it fully cooked. Cut the omlete into square pieces and keep aside. 3. In a kadhai heat 2 tablespoon vegetable oil, then put whole cumin seeds after 1 min add 2 medium sized chopped onion and fry till it become little brown and half tender, then add 1 chopped tomato, 2-3 green chili, salt to taste, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala and fry till oil comes out of the masala. 4. Put 2 cups of water into the kadhai(step3) and boil it for 2 mins, then put omlete pieces into the kadhai and stir for few mins. [b]Garnish[/b] with fresh coriander leaves Omelette Curry is ready to serve for Lunch or dinner with Rice or Roti (Chappati). [url=http://www.gourmetindia.com/page/index.html/_/indian-recipes/main-course/omlette-curry-r19]This post has been promoted to an article[/url]
  14. Hilsa with Mustard seeds (Shorse Ilish)

    Hilsa with Mustard seeds (Shorse Ilish) is a “specialty” delicacy among Bengalis. This dish is cooked on special occasions and/or holidays (mainly due to the fact that it takes long time to eat). The preparation is easy though, but rich. Normally served with plain white rice. [url="http://www.bestofkanchan.com/wp-content/uploads/2010/02/IMG_9533-199x300.jpg"] [img]http://www.bestofkanchan.com/wp-content/uploads/2010/02/IMG_9533-199x300.jpg[/img][/url] [b] Ingredients[/b] * 4 pieces of Hilsa * 1 teaspoon salt * 1/2 teaspoon turmeric powder * 1/2 teaspoon red chili powder * 1/2 cup mustard seeds * Mustard oil * A few Green chili [b] Preparation Time[/b]: 10mins [b]Cooking Time[/b]: 20mins [b]Serves[/b]: 2 [b] Steps[/b] 1. Take 4 pieces of Hilsa and wash them properly. Marinade the Hilsa pieces with 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder for 30 mins. 2. Take a non stick pan add 2 tablespoon of mustard oil and heat for 4 mins. Add 4 pieces of hisa and fry till golden brown, while frying Hilsa pieces lot of oil will come out of the pieces, so it’s not require to put more oil in pan. 3. In a grinder, blend 1/2 cup mustard seeds do not put water into it. After that put water and 1 green chili into the grinder and blend till it becomes smooth thick paste. 4. Take a kadhai, heat 2 tablespoon mustard oil, then put 2 splitted green chili after 1 min put the mustard paste (step 3) into the kadhai, 1/2 teaspoon turmeric powder, salt to taste and fry till oil comes out of the masala. 5. Add water into the kadhai and boil for 2 mins then put hilsa pieces into it and again boil for 2 mins. Shorse Ilish is ready to serve hot with rice for lunch. Note: The fried Hilsa (step 2) is also very delicious with hot rice mixed with the left over oil after frying accompanied with green chilli. [url=http://www.gourmetindia.com/page/index.html/_/indian-recipes/main-course/hilsa-with-mustard-seeds-shorse-ilish-r20]This post has been promoted to an article[/url]
  15. Upma

    The Upma preparation is adopted from South Indian recipes. This is a made of Sooji and is quite heavy, ideal when you are hungry during snacks time. The preparation is also very simple and healthy too. [url="http://www.bestofkanchan.com/indian-recipes/upma/"][img]http://www.bestofkanchan.com/wp-content/uploads/2010/02/upmasmall.jpg[/img][/url] [b]Ingredients[/b] * 1 small onion * 1 carrot * 4-5 beans * 2-3 green chilies * 4-5 curry leaves * 1/2 teaspoon turmeric powder * 1 cup sooji * 1 teaspoon mustard seed * 1 teaspoon soaked channa dal * Vegetable Oil * Salt [b]Preparation time[/b]: 5 mins [b]Cooking time:[/b] 15 mins [b]Serves:[/b] 2 [b]Steps[/b] 1. Take 1 small onion, 1 carrot, 4-5 beans, 2-3 green chilies, 4-5 curry leaves and chopped all into small pieces. 2. Take a non-stick pan put 2 teaspoon of vegetable oil and heat for 2 mins. Add 1 teaspoon sarsho (mustard seed), 1 teaspoon soaked channa dal and fry for 1 min. 3. Put all vegetables(step1) into the kadhai and add salt to taste and 1/2 teaspoon turmeric powder and fry for 5 mins or until they cooked. 4. Put 1 cup sooji into the kadhai (step3) and fry till golden brown , then put 2 cup of water and stir till water absorbes. Upma is ready to serve for breakfast or evening snacks. [url=http://www.gourmetindia.com/page/index.html/_/indian-recipes/breakfast/upma-uppit-khara-bath-r22]This post has been promoted to an article[/url]
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