Recipe of the day: SUMMER SPACIAL: Vindi (Okra) and Potato with Prawns)

Hello friends……apologies for being unable to post for long days! Every year, in rainy days, it is always a big problem because of Internet! Hope this year it will not disturb me so much!

Well, today I share with you a new Summer-special dish, try it and do share your vews……

Vindi (Okra) and Potato with Prawns)

Ingredients:

 

1. Prawns: -                                             200gm.
2. Vindi (Okra or Lady’s Fingers):-          250gm.
3. Potato: -                                             2 piece
4. Onion (slice in fine pieces):-               2 piece 
5. Red Chili Powder (if you want):-          1/2 teaspoon
6. Kashmiri red Chili Powder: -                1 teaspoon
7. Turmeric Powder: -                             1/2 teaspoon
8. Mustard / Refined Oil: -                     1 Cup (150gm)
9. Sugar: -                                              1/5 teaspoon
10. Salt: -                                                 to taste

Process:

 

• Dress and wash the Prawns and marinate with Turmeric Powder & Salt before cooking.                  
• Full heat the oil in a pan and fry prawns for 1min.
• Set aside the prawns.
• In the same oil that was used to fry the prawns, add potato and onion.
• When the color of onion should take up a bit of brownish, add the Okra tomato and fry for 2-3 min.
• Add ¼ cup water, all the powders of ingredients, salt, sugar & cook for 2-3 min.
• Add the fried prawns and mix well.
• Add about 2 cup of water and stir well.
• Cover and let it cook for 10 minutes on low flame.
• Take it off the flame after 10 minutes.
• Serve hot with Rice or Roti or Paratha.

 

Tips of the day

1. Avoid cooking sour dishes (like tamarind based dishes) in a non-stick pan as the sourness will remove coating faster.

2. To avoid dishes from burning when being cooked in a handi, place a tawa (griddle) underneath.

Recipe of the day: SUMMER SPACIAL: Jhinge Narkol (Ridge Gourd or Tori with coconut)

Hello foodies! Hope you are doing well in this 'super-hot' weather! here is one more recipe to bit the hit for you! This a Bengali recipe; I learned it from my Mother-in-law. Try it and share your opinions..........

Jhinge Narkol (Ridge Gourd or Tori with coconut)

Ingredients:

1. Ridge Gourd (medium size):              4 pieces
2. Coconut (grated):                             2 cups
3. Green chilies:                                   4-5 pieces
4. Black Cumin:                                     a pinch
5. Mustard / Refined Oil:                     2 tablesp.
6. Sugar:                                              1teaspoon
7. Salt:                                                 to taste      

Method:

1. Ridge Gourd, green chilies, salt, sugar and mix well.
2. Add 1 cup coconut Finely chopped the ridge gourd, wash and take aside.
3. Full heat the oil in a pan and add black cumin seeds, fry for 30-40 seconds.
4. Now, pour in the and mix well.
5. Cover and let it cook for 10 minutes on low flame.
6. Take it off the flame and add the rest of 1 cup coconut. Cover it for 5 mins.
7. Garnish with green chilies, coconut and serve hot with Rice or Indian plain Roti or Paratha.

*Jhinge or Tori or Ridge Gourd helps to beat the heat.  It is a cure for jaundice and manages acidity; which are common in summer.  Also, Ridge Gourd Beneficial for diabetes and obesity and very good for stomach.

Tips of the day

1. So many times, during cooking, we are burnt by hot oil or heated utensils. Apply mashed banana over a burn on your body for cooling effect.

2. In rainy season, it is a big problem to keep chili powder fungus-free! Keeping a small piece of hing (asafoetida) in the same container will store chili powder for long time and fungus-free. 

Recipe of the day: SUMMER SPACIAL: Lau-Bory (Gurd with pulse cakes)

             Hello foodies! Here is so hot weather in India and it will continue upto July-August! So, from today, I am going to share some ‘Summer Spacial’ recipes; which are healthy and appropriet for Summer…..

Lau-Bory (Gurd with pulse cakes)

Ingredients:

1. Gourd (small size):                                                         1 piece
2.  Potato(medium size): (cut into small pieces):                   2 piece 
3. Medium Size Bari/Bori(Sun Dried Small Pulse Cakes):     8-10 pieces
4. Ginger paste:                                                                1 tablespoon
5. Tomato (slice in four pieces):                                         1 piece
6. Green chilies:                                                                2 pieces
7. Coriander leaves:                                                          ½ cup
8. Cumin Powder:                                                               1/2 teaspoon
9. Coriander Powder:-                                                       1 teaspoon
10. Turmeric Powder:                                                          1/2 teaspoon
11. Bay leaves:                                                                   2 pieces
12. Cumin seeds:                                                                 ½ teaspoon
13. Mustard / Refined Oil:                                                 1 Cup(150gm)
14. Sugar:                                                                          1 teaspoon
15. Salt:                                                                            to tast

Method:

• Finely chopped the gourd, wash and take aside.
• Full heat the oil in a pan & fry Boris 1min. and set aside.
• In the same oil, add the bay leaves and cumin seeds, fry for 30-40 seconds.
• Now, pour in the potato, salt, turmeric powder and fry for 3-4min till it should take up a bit of brownish.
• Now, add the chopped Gourd and mix well.
• Add ¼ cup water, ginger pest, tomatoes, all the powders of ingredients, and sugar in it & cook for 2-3 min.
• Again add ¼ cup water and fried Boriss and mix well.
• Cover and let it cook for 10 minutes on low flame.
• Take it off the flame and add the coriander leaves when the potato well cooked. Cover it for 5 mins.
• Garnish with green chilies and coriander leaves and serve hot with Rice or Indian plain Roti.

NOTE: This recipe is perfect for summer, as Gourd keeps you cool and healthy in hot weather!

Tips of the day

Homemade face packs are the best summer tips for face. You can use sandal and curd mixture, Aloe Vera gel, cucumber slices and tomato juice to clean up your skin. You will sense the glow on your skin then!

Do not fry paneer, immerse it in boiling water to make it soft and spongy.

That’s all for today. Soon I will back with a new recipe. Till then good bye…..take care. Namaskar.

Recipe of the day: Daal Burfi

Hi foodies……..Today is a very happy day for all from Bengal, as well as Indians, this is the first day of Bengali New Year, the Poila Baisakh! So, I prepare a sweet dish exclusively for this occasion. Try it and enjoy with your family…..Subha Nababarsha to all of you….

Daal Burfi

Ingredients:

• Chana Dal:                       250gm
• khoya kheer -                  100gm
• Raisins:                            1cup
• Cashew nuts:                    1cup
• Cardamom powder:           1 teaspoon
• Sugar-                             2 cup
• Ghee-                              1cup
• Milk:                                1cup

Method:

 

1. Wash and Soak the chana daal in 2 Cup water for 4 hours.
2. Boil the daal with minimum water, cook until soft (wait upto 3 whistle; if you use pressure cooker).
3. Grind the boiled dal in a mixi and make a smooth, tight paste.
4. Heat the ghee in a non-stick pan, sauté the crashed cardamom and fry it.
5. Add the dal and sugar in it and cook until sugar and stir it continuously.
6. Add khoya kheer, milk, raisins, nuts and mix properly.
7. Grease a thali with some ghee and pour the mixer on it, let it cool.
8. When it is totally cool, cut the diamond shaped (or any shape you like) pieces with a sharp knife.
9. Garnish the Burfis with dry fruits and serve.

Tips of the day

 1. Lemon is natural bleach. Make a mix with cold milk and lemon juice; apply it to your face after coming from sun and see the magic!
2. To avoid to cry, deep the onions in water before cut.

Subha Nababarsha

Recipe of the day: Salad Chicken

Salad Chicken

 

Ingredients:

• Chicken:                                            5oogm.
• Cucumber (medium, sliced):               1peice
• Carrot (medium, sliced):                    1 piece
• Onion (Slice in ring):                         2pieces (big)
• Green Capsicum (Slice in ring):          1piece (big)
• Green Chili (slice):                             2-3 pieces
• Ginger (finely chopped):                    1 tablespoon
• Garlic (finely chopped):                     2 tablespoon
• Turmeric Powder:                              1/4 teaspoon
• Black Paper Powder:                          1 teaspoon
• White Vinegar:                                 1&1/2 teaspoon
• Soya Sauce:                                      1 tablespoon
• Olive Oil or Sunflower Oil:                1/4 cup
• Sugar:                                               1/4 teaspoon
• Salt:                                                 to taste

Method: 

 

1. Wash the chicken and marinate with salt, turmeric powder and vinegar for at least 30 min.

2. Heat the oil in a deep pan. Add cucumber, carrot, onions and capsicum in it and fry for 2-3 min.

3. Add ginger, garlic in it and fry for 1-2 min.

4. Now, add the marinated chicken in it and mix well. Cook for 2 min.

5. Add black paper, soya sauce, sugar and salt in it and mix well. Cook again for 2-3 min.

6. Add 1 and 1/2 cup water and mix well.

7. Cover with a lid and let it cook in low flame.

8. Put the flame off when the chicken is well cooked.

9. Serve hot with any bread. 

*You may sprinkle black paper powder on it before serve.

Tips of the day

1. Adding half of teaspoon of sodium bicarbonate in the milk while boiling will not spoil the milk even if you don`t put it in the fridge.

2. Grind some common salt in your mixer/grinder for some time every month. This will keep your mixer blades sharp.