Kali Chana Pulao

 Today I will share one of our family Ramadan special recipes “Kali Chana Pilao”. Both my moms (mom and mother in law) make this pulao at least once for ifter during the holy month of Ramadan. 
This pulao is usually made with small basmati rice (Gobindo bogh rice in bengali) but you may replace it with normal basmati rice. Kali chana pulao is a complete dish, you can serve it as it is or with some raita or achar. I hope your family will like it.

Ingredients:
1. Small basmati rice – 500gm (2 cups)
2. Black Pea (Kali chana) – 250gm
3. Onion – 1 large , thinly sliced
4. Green Chili – 5
5. Refined oil – 2tbs
6. Ghee – 1tsb
7. Salt – to taste
8. Water – 4 cups (double of rice)
9. Garam masala – 1/2tsb
10. Whole cumin seeds – a pinch
11. Whole green cardamom – 2
12. Cloves – 2
13. Ginger Garlic paste – 1 tsb
Procedure:

Step 1: Wash and soak the black pea overnight or for 8 to 9 hours in water. Dain them and add to the pressure cooker with 3 to 3.5 cups water. Pressure cook for 6 to 7 whistles or more, till the black peas are tender and cooked well. Drain the cooked black peas and keep aside.
Step 2:  Wash the rice nicely in water then soak the rice in enough water for 30 mins. Strain and keep aside.
Step 3: In a nonstick pan add the refined oil and the ghee. Once the oil and ghee is hot add the whole spices – cumin seeds, green chilies cardamoms and cloves.
Step 4: Add the sliced onions and sauté them until they are translucent in color, add the ginger garlic paste mix well.
Step 5 :Add the soaked rice and boiled black peas to the pan. Mix all together and cook fry everything for 5~6mins while stirring continuously so that all the rice grain are fried properly.

Step 6: Add the water, salt to taste, garam masala mix well and cover the pan with an air tied lid. Cook in medium heat for around 12mins. Check after 12mins, check the rice, if it is cooked more than 90% turn of the heat cover the lead for another 10 mins and you kali chana pulao is ready to serve. Gently fluff the rice and serve. Enjoy

Spicy oven baked whole fish

Yesterday I was craving fish badly :( :( .... I went to the nearest shop and brought fresh pomfrets. I was thinking what is the easiest and fast way to cook these fishes.. Suddenly I thought I will bake them with some vegetables.. Yesterday was the first time I was baking fish and believe me the fish tasted heavenly. It took me only 10 mins preparation time and 22mins baking time, can you imagine that such a delicious fish was ready to eat only in 35mins.. yum yum yum.. Below is the recipe I followed~~

Ingredients:

1. Red chillies - 2,

2. lemon juice - 2 tsb,

3. Whole lemon - 1,

4. Red bell pepper - 1,

5. Onion - 1,

6. Green chili - 1,

7. Garlic cloves- 2,

8.Coriander leaves,

9. Salt to taste,

10. Mustard oil- 2 tsb, you may use oilve oil, But I personally like the flavor of mustard oil :) :)

11. Pomfert fish or any other flat fish- I used 2 small sized, you may use one full sized pomfret

12. Aluminium foil, I prefer using aluminum foil as it helps the fish to cook faster. You may use baking dishes but please remember it may take little longer time to cook.

Procedure:

Step1: Clean and wash the fish. pat dry with paper towels. Make some slits over it and keep aside.

Step2: we will make a marination paste for the fish. In a blender take lemon juice, salt, red chillies, garlic and make a fine paste. Add 1 tsb oil to the paste for making it smooth.

Step3: Now take the fish, gently massage the paste over the fish and keep it aside while we prepare the vegetables.

Step4: pre-heat the oven at 200 degree Celsius.

Step5: Slice the onions, bell pepper, green chili and lemon. You do not need to make very thin slices as all the vegetables I am using cooks fast. Also you may use any other vegetables of your choice.

Step6: In a baking tray place the Aluminium foil. Over the foil layer the sliced onions, bell peppers, lemons, green chili and some coriander leaves. Sprinkle little bit of salt over the vegetables. Gently place the fish over the vegetable. Place 1 or 2 slices of lemon over the fish, some coriander leaves and drizzle the remaining 1 tsb oil over it.

Step7: close the aluminium foil properly so that nothing comes out while baking the fish. place the baking tray in the pre-heated oven for 20~25mins.

Step8: Carefully open the aluminium foil serve the baked fish hot with pain rice or bread. enjoy you fish :) 

Sorse Pomfret (Pomfret with mustard seeds)

Pomfret is one of my favorite sea-fish. As my hometown is in North-Bengal where pomfret is not easily available, I started eating pomfret after I shifted to Kolkata :). Pomfret is very soft and easy to cook fish. The recipe I am sharing today is one of my innovation, you can replace pomfret with 'Hilsa fish' or any soft kind of fish. I hope you like it.

Ingredients:

1. Pomfret Fish- 2 normal size(wash and clean),

2. Mustard seeds paste - 2 tsb,

3. Poppy seeds paste - 1tsb,

4. Turmeric powder - 1/2 tsb,

5. Chili powder - 1/2 tsb,

6. Cumin powder - 1/2 tsb,

7. Green chili - 2,

8. Salt to taste,

9. Mustard oil- 4 tsb

10. Lemon juice- 1/2 tsb

11.Water - 1/2 cup

Procedure:

Step1 : Marinate the fish with salt and pinch of turmeric powder keep aside for at least 5~10min.

Step2: In a bowl make a smooth paste mixing- mustard seeds paste, poppy seeds paste, turmeric powder, chili powder, lemon juice , water and salt to taste.

Step3: In a pan heat oil, slide the fish one by one carefully and let one side cook for at least 4mins in medium high heat.

Step4: Flip the fish other side and after 1~2mins add the paste we made in step2. Cover the lid and cook in medium heat for 4~5mins.

Step5: Open the lid add the green chilies, turn the fish to other side very carefully, as it may break. You may try to use 2 spoons to turn the fish. Cook in low heat for another 4~5 mins and turn the heat off.

Serve with pain white rice. I am sure you will like it :) :).  

Instant Dhokla

Today we will prepare ‘Dhokla’, a soft spongy Indian breakfast/snacks. There are basically two ways to make Dhokla, one by using ‘Chana daal’ and the other one is using ‘gram four’. To make Dhokla using ‘chana daal’ take preparation times more than 8 to 10 hours, but we can make Dhokla with gram flour in less than 20 mins, that is why it’s known as ‘Instant Dhokla’. The secret ingredient to make the dhokla soft and spongy with less preparation time is ‘Fruit Salt’. So, let’s get started with our Instant Dhokla.

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Ingredients:

For Batter: 

      1.  Gram flour(Besan) – 1cup,

      2.  Yogurt/Curd – ½ cup,

      3.   Green Chili finely chopped – 1, 

      4.   Cooking oil – 1 tsb for greasing ,

      5.   Salt to taste,  

      6.   Water – ¼ cup,

      7.   Fruit Salt (ENO – A brand available in India and ON Indian stores outside India) – 1tsb,

For Seasoning:

      1.  Cooking oil – 1tsb,

      2.   Curry leaves – 5~6,

      3.    Mustard seeds - ½ tsb,

      4.    Coriander leaves chopped – 1tsb,

      5.    Sugar – 1tsb,

      6.    Water – 1/3 cup,

      7.    Asafetida(hing) – a pinch

Procedure:

Step 1: Add Gram Flour, Yogut/Curd, chopped green chili, salt and 1/4 Cup (Our 1 Cup = 240 ML) Water in a bowl. Mix it well to remove all visible lumps. Mix it for 1 minute. Keep this batter aside for now.

Step 2: Pour approx 2-3 cups of water in a steamer at the bottom and heat it over medium heat for at least 5-6 mins, before placing the batter filled bowl in it.

Step 3: Take an Aluminum bowl. Grease it with Oil completely from inner side.

Step 4: Add fruit salt in batter and stir in one direction for approx 1 min. You will notice its size would increase to almost double.

Step 5: Now pour the batter immediately into greased bowl and fill it upto half thickness of the bowl.

Step 6: Place the bowl in the steamer and steam it for 10-15 mins. After that insert a toothpick or knife into the dhokla if it comes out clean, otherwise cook for another 4-5 mins.

Step 7: Take the bowl out of the steamer and let it cool for few mins and cut into small square pieces.

Now we will prepare the seasoning—

Step 8: Heat 1 tbsp of Oil in a pan for about 30 seconds on high flame. Add Asafetida, Mustard seeds, Curry leaves and sliced Green chilies. Turn the flame on low.

Step 9: After 30 seconds, add 1/3 cup of water. After mixing well, add sugar and chopped coriander leaves. Cook on high flame for about 3 minutes now or until it starts boiling.

Step 10: Switch off the stove and pour this mixture over the Dhokla pieces evenly. Your Dhokla is ready enjoy J

Bibimbap(비빔밥 Korean Rice Mix)

Today we will learn about one of the most popular Korean dish Bibimbap (비빔밥). 'Bibim(비빔)' means 'mix' and 'Bap(밥)' means rice, so Bibimbap is a bowl of rice topped with a array of individually cooked/boiled vegetables, meat(optional) and seasoned with a special sauce prepared with Korean hot pepper paste(gochujang). As, 'gochujang' or Korean red pepper paste is not available everywhere, I tried to make a substitute, which tastes quite similar.

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FYI, you may use any vegetables of your choice, traditionally in Korea they use- soybean sprouts, spinach, zucchini, carrots, fernbrake, dried seaweeds, Shiitake Mushrooms and egg.

This recipe may look little long, as we have to cook all the vegetables separately but the procedure is very simple. I hope you like this Bibimbap recipe :) .

For this recipe I used the following ingredients for 1 serving,

1. Short Grain rice - 1/4 cup,

2. Button mushrooms- 1/2 cup sliced

3. Carrots- 1/3 julienned,

4. Zucchini -1/3 julienned,

5. Spinach- 1/2 cup cleaned and chopped,

6. Egg- 1 fried, sunny side up,

7. Dried Seaweed- 1 julienned,

8. Onions -1/3 sliced, In Korea they generally use white onions,

9. Oil to Sautee the vegetables(Sesame oil if possible)

10. Chopped Coriander leaves - I added this, as I like it but Koreans will never ever use Coriander leafs they just hate the smell,

11. Black pepper powder

For Bibimbap Sauce- Combine all the following ingredients mix well and keep aside

1. Hot chili ketchup - 2 tsb,

2. Hot chili powder - 1/4 tsb,

3. Vinegar - 1/4 tsb

4. Sugar- 1/2 tsb

5. Roasted sesame seeds - 1tsb

Procedure:

Step 1(cooking rice): Cook the rice and keep it aside, we will use it during assembling the dish.

Step 2(Sautéing vegetables): Now we have to cook all the Vegetables(one by one) according to their tenderness. We should not cook the vegetables very soft, it should be little crunchy. We will use the same pan to sauté all the vegetables

~Carrots: Heat some oil in a pan, add the julienned carrots, salt to taste and a pinch of black pepper powder, cook in high heat for around 3~4mins. Carrots takes little longer time than the other vegetables. Takeout the carrots and keep aside.

~ Zucchini: Add very little oil, julienned zucchini, salt to taste, pinch of black pepper and cook for 1 min in high heat.

~Onions: Sauté the onions similarly for 1~2mins.

~Mushrooms: I generally cook the mushrooms at the end, as it may leave some water in the cooking pan . Sauté it similarly for 1~2mins.

~Spinach: boil 1 cups water in a pan or microwave. add pinch of salt to the hot water and stir. then add the spinach leaves in the hot water. close with a lid and let the spinach leaves sit in the water for 1~2 mins. strain the spinach leaves and immediately add to a bowl of ice cold water, it will help to preserve the nice green color. after few mins drain the water.

We are done with sautéing all the vegetables now we need to assemble rice and vegetables in a bowl

Step3(Assembling): Place the rice in a big bowl as base. Nicely arrange a small amount of each prepared vegetable, the julienned seeweeds over the rice. Drizzle a little sesame oil over. Top with the fried sunny-side up egg and serve with the red 'Bibimbap Sauce'(1 or 2 tsb according to your taste) we prepared.

How to eat~ Combine rice, all vegetables, egg and the special sauce together, mix it very well with a spoon. The rice should become red :) , enjoy your Bimimbap..

Health Fruit Cake recipe

Is there someone who don't like fruit cakes??? It is so colorful and delicious I beat everybody in your family will just love it. I replaced "Sugar" with "brown Sugar", and "Butter" with "Refined Oil", to make the cake little bit healthier. I hope you will like it.

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N.B: While making fruit cakes, the batter needs to be heavy enough for the dried fruit and nuts to be suspended in it; if it's too thin the fruit will sink to the bottom.

Ingredients:

1. All-purpose flour - 2 Cups,

2. Refined oil- 1 cup,

3. Dry fruits of your choice - 1 cup (I used-A mixer of chopped dates, raisins, walnuts, cashews, chopped fresh cherries)

4. Brown Sugar- 1 cup,

5. Baking powder- 1 teaspoon,

6. Eggs- 2,

7. Milk - 1/2 cup

Procedure:

1. Pre heat the oven at 325 degrees F (160 degrees C). Grease a oven proof pan with the refined oil.

2. Beat the eggs until it is light and fluffy. Gradually add the sugar and the oil, Mix well.

3. Add the flour and slowly fold it together with the egg, sugar and oil mixer. Add the milk and combine together.

4. Add the dry fruit mixer to the cake batter. Combine fruit/nut mixture with creamed ingredients and mix well to distribute the fruit and nuts evenly.

5. Pour the batter into the prepared pan. Bake for 45~60 minutes until a toothpick or wooden skewer inserted into the center comes out clean.

6. Remove the cake from the oven and place on a wire rack to cool completely. Enjoy

Chicken Biriyani(Kachchi)

You may find many Biriyani recipes over the internet, I am trying to explain the recipe as easily as possible without compromising the test. It is easy to make nice Biriyani, you just need little patience and concentration .. :) :) that's yet.  So let's get started :) :)

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Ingredients:

-~For rice

1. Basmati Rice- 1kg,

2. Salt to taste,

3. whole spices

     -nutmeg-1,

     -nutmeg flower- 1 petal,

     -black cumin seed- 1/2tsb,

     -cloves- 4,

     -green cardamom- 3

     -cinnamon- 1/2"

-~For dum

1. Garam masala - 1 tsb,

2. Fried Onion- 1~2cups

3. Fresh coriander leaves- chopped- 1cup,

4. Fresh mint leaves- 1/2 cup,

5. Ghee- 1/2 cup,

6. Pinch of saffron soaked in 1/2 cup milk for more than 4~5 hours or overnight.

7. Flour dough to lock the vessel

-~For chicken marinade

 We need to marinade the chicken overnight. If not possible, marinade for at least 6~7 hours

1. Chicken - 1 kg

2. Ginger-garlic paste - 2 tsb,

3. Curd/Yogurt - 200 ml,

4. Red chili powder- 1 tsb,

6. Salt to taste

7. bay leaves- 2

8. Cooking oil - 2 tsb,

10. Fresh coriander leaves - chopped- 1/2 cup,

11. Fresh mint leaves- chopped- 1/4 cup

12. Fresh lemon juice- 1/2 cup

- Whole spices

13. Black cardamom- 1

14. Black pepper- 7~8,

15. Nutmeg- 1~2

16. Dried Nutmeg flower- few petals,

18. Cloves- 8,

19. Cinnamon stick- 1"

20. Green cardamom- 5~6,

21. Black Cumin(Shahi jeera)- 1/2 tsb,
22. Star anies- 2~4

Procedure:

Step1: Marinating the Chicken:

  1. Coarse grind all the whole spices from the marinade section.

  2. In a vessel add chicken, the gridded spiced and all other ingredients mentioned above in the     

  marinade section. Mix well, cover the vessel and keep it in the refrigerator for at least 6~7 hours.

Step2 : Preparing the Rice:

  1. Soak the basmati rice in water for 20 mins to half an hour.

  2. In a cheese cloth take all the whole spices for rice and tightly close the cloth to make a "putli".

  3. Take 3 kg water in a pan, add salt and the species "putli" and bring the water to boil.

  4. When water comes to boil add soaked and drained rice in it and allow to boil.

  5. When rice is 40% done then turn off the heat. After Turning the heat off we should immediately start the layering process, otherwise the rice will get over cooked, which we do not want.

 

While the rice is cooking we will prepare the vessel for Dum.

Step3: Combining all together for Dum

1. Take out the Chicken from refrigerator and keep aside.

2. Take a Big Pan, grease it properly with ghee.

3. Put the chicken at the bottom of the vessel to make 1st layer of the biriyani.

You should do the rice layering process little fast, as we do not want to overcook the rice.

4. Now with a perforated spoon(jhajri), drain half of the rice and make 2nd layer over the chicken. We will not drain all the rice together, the 2nd half batch of rice will stay in the hot water. As it goes in the top layer, so we want it to be little more cooked than the 1st half batch.

* (optional)If you want to add boiled eggs or fried potatoes, you can add them now.

5. Now sprinkle chopped half of the "coriander leaves, mint leave, fried onions, garam masala, ghee".

6. Drain the 2nd batch of rice and make the last layer of rice.

7. Again sprinkle the remaining half of the "coriander leaves, mint leave, fried onions, garam masala, ghee" over the last rice layer.

8. Pour the saffron milk all over the layered rice making a circle pattern.

9. Now we need to close the lid air tightly with the flour dough.

10. Initially cook the layered biriyani on high flame for 6-10 min , later simmer and continue cooking for another 30 minutes.

11. After 30 mins turn of the flame, wait another 5~10 mins. open lid mix the rice and chicken properly and carefully to avoid breaking the rice.

12. Serve hot with Raita/salad or as it is. enjoy.