Thursday, 30 November 2017

Methi Paratha(With a twist) | Fenugreek leaves paratha recipe | Indian style flatbread with fenugreek leaves


   The much heard about and the much loved recipe is here once again.The methi paratha,also known as the thepla is a favourite winter breakfast food many.This is a very popular item among the Gujarati population,where the recipes vary from region to far as I understand this method is followed by the people of Surat.
I have experimented with methi parathas in many ways,but this is a method that I found best.There is  a distinct change in taste when I prepare it in this method.the flavours of the methi leaves become more pronounced in this method.This method has its own advantages ,as the dough can easily be stored for two days in the refrigerator in this method.


Tempered green chillies
Raw Jack fruit Preparation(Kathal Ki Sabzi)
Chanar dalna (Malai kofta the bengali way)- cottage cheese balls in gravy
Chutney (The red one for idlis and dosas)

Saturday, 18 November 2017

Methi Poori (Fenugreek Leaves Poori) recipe

   If I have methi leavs (fenugreek leaves )  I have enough and more options for preparing.The methi is a very healthy food too apart from being a good fibre ,it has medicinal benefits too.It is diabetic friendly.Then the flavour,the earthen aroma of the leaves when fried is something most of us love. Methi is essentially a winter veggie,though these days it can be seen year round.
Though I try avoiding deep fried food ,I make the methi poori (puffed unleavened bread)at least once  a year.

Thursday, 16 November 2017

Ilisher Patla Jhol (Hilsa in a mildly spiced gravy)

    This is one fish that the entire state of West Bengal can vouch for.The Hilsa is also a favourite among the other eastern states of Assam ,Orrissa and Tripura too.    Beside it's taste  the Hilsa is rich in Omega 3 fatty acids ,and so adds to the nutritional value.
  The Hilsa is cooked in varying ways depending on ones preferences.Some cook it wrapped in plantain leaves,while for others ,a gravy cooked with potatoes and eggplant is the favourite.A gravy cooked in mustard paste is also an all time favourite.This fish is so loved that even the roe is cooked into many delicacies.In fact people wait year long for the monsoon months to get the taste of freshly caught Hilsa.
I am sharing here a very quick to prepare gravy of this fish,which is very mildly flavoured,allowing the distinct flavour of the fish to dominate.This recipe requires very few ingredients and can be prepared in about 10 minutes.This is best enjoyed with plain steamed rice.

Prawn Pakora Recipe( Prawn Fritters)-(Appetizer)

   This one is surely a great appetizer ,and can serve as a great menu at mealtimes too.All you need are the prawns shelled and deveined in the refrigerator.
These fritters or pakoras can be made with any sized prawns,but today I have used the frozen variety.if you wish to make with the bigger ones you will have to cut them into smaller pieces after shelling and deveining them.

If you are using the frozen ones ,it has to be checked that the prawns are free from ice or water.You might have to squeeze out the water in them  ,or pat them dry.
Though besan would be enough for this recipe ,I have added rice flour for a further crisp texture.You shall notice that I have added two teaspoons of hot oil to the mixture for some lightness and crispness again.


Thursday, 9 November 2017

Egg Paratha Recipe(Lunch Box Idea)(With many tips) | Indian style flatbread with a filling of eggs

          I confess that sometimes I am very lazy.It is sometimes very difficult to carry myself to the kitchen,especially on weekends.It is then that I get inspired to think of recipes that can by whipped up in a jiffy.So try out this easy to make paratha ,with the most scrumptious filling in a chill Sunday morning.
I usually have the chapati dough kept ready in the is very useful always. If I plan to make parathas the next morning I make some dough the previous night and keep it ready in the fridge.this not only saves time in teh morning ,but it also allows a good standing time for the dough and makes the parathas softer.
I have tried parathas with both,the wheat flour or atta,or the all purpose flour or the maida..The ones with wheat flour is not only the healthier option ,but I found them to be tastier.So I make parathas with the regular chapati dough which means that no oil is added to the dough.

Now the big question-  Do the parathas taste good ?

  They are tastier than you think. I make them the crisp type and also the soft type which can fold like a kerchief. While making parathas it is important to see that the filling does not come out.If the filling does not come out ,they should puff up on the griddle(tawa) like a phulka. Add the oil once it has puffed up. When oil is added once the paratha has puffed up it absorbs very little oil.I manage with only half a teaspoon oil (  including  both sides) for each paratha. To make them crisp ,leave them on medium heat for one minute before you flip it to the other side.If you want them soft ,take them out of the tawa soon after it has puffed up and you have added oil.Keeping them in a closed container can also keep them soft.

Then the eggs,they always come to the rescue  when you have to prepare something very quick.So I make sure I never run out of stock.

Chutney recipe(The red one for idlis and dosas)

   Many of you will agree that there has been days when the dosa batter is ready in the fridge ,but the coconut was out of stock at home.Here is a chutney for those days,but believe me you will never miss your coconut chutney once you get this on the table.
This chutney has other advantages too,as I find it as abetter option for packing in lunch boxes,as this does not get stale soon.This can also be made the previous evening and stocked in the fridge ,to be packed in lunch boxes early next morning.
This tangy and slightly sweet chutney is prepared with the always available ingredients at our homes and so finds a very welcome place on our table.


Wednesday, 8 November 2017

Shorshe Ilish recipe(Bhapa) | Hilsa steamed in a mustard gravy

      Shorshe Ilish or Hilsa in a mustard paste is the ultimate preparation in Bengali cuisine .This dish is  undoubtedly any Bengali's delight .
The Hilsa is available only for a few months in the monsoon every year.The irresistible flavor and and a very soft and smooth texture could be the reason behind its popularity among the eastern states of India.The hilsa isvery oily fish and so it can be cooked in little oil.The fresh good quality ones actually release oil in the pan.
 The hilsa can be cooked in many ways,and tastes best when cooked in mustard oil.It can be cooked in a mustard seed paste or a simple gravy of only cumin powder.The Hilsa is also relished with eggplant in a gravy.
Today I am sharing the easiest and the quickest method of cooking the Hilsa.It is steamed in mustard paste and enjoyed with plain rice.