Thandai Papaya Smoothie

Summer is now prevailing in Kolkata and it's very important to keep eat healthy and stay healthy this season.  Smoothie has always been known to be a first to make drink appropriate for breakfast. Made with fruits and hung curd this smoothie is perfect to beat the summer heat.

Servings:2
Ingredients:

• Papaya cubes, 1 cup
• Ripe mango, 1 large
• Hung curd, 1/2 cup
• Ice cubes, 5-6
• Thandai,  1/2 tbsp
• Cornflakes, 1/2 cup
• Honey, 2 tbsp

Methods:

1.Peel and deseed mango, cut into cubes.

2.In a blender pour all the ongredients except cornflakes.

3.Grind untill it gets a smooth slury texture

4.Fill 3/4th portion of 2 glasses.

5.Fill the remaining part with cornflakes. Drizzle with some honey and garnish with fruit slices if desired.

Note:-

• You can add fruits of your choice.
• Thandai can be replaced with 5-6 almonds, rose petals/1 tsp of gulkand, 1/2 tsp of crushed pepper corns, 2 tsp of poppy seeds paste.

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Homemade Mixed Achar

Servings: 500 gm (approx)
Cuisine: Bengali

Ingredients:

• Raw mangoes, 1 kg
• Carrot, 5 large
• Garlic, 25 cloves
• Green chilies, 100 gm
• Ginger, 100 gm
• Lemon zest, 4 tbsp
• Salt to taste
• Sugar, 2 tsp
• Turmeric powder, 2 tbsp
• Red chili Powder, 4 tbsp
• Mustard oil, 750 ml
• Mustard powder, 2 tbsp
• Asafoetida / Hing(Powdered), 2 tsp
• Fenugreek seeds, 2/3 tbsp
• Mustard seeds, 1 tbsp
• Panch foron,4 tbsp ( a spice mix of  fenugreek seeds, nigella seeds, fennel seeds, cumin seeds, mustard seeds) 
• Coriander seeds, 4 tbsp- roasted and crushed

Method:

1. Wash and dry all the vegetables. Pont neuf or small dice mangoes and carrot. Slice green chilies and garlic. Julienne ginger.

2. Marinate with turmeric powder and  red chili powder. Mix lemon zest. Sun dry them for 5-6 hour. Keep them out of reach of water. 

3. Roast and powder 3 tbsp of panch foron.

4. In a deep large pan heat oil. Temper with panch foron, mustard seeds, fenugreek seeds. As they stop spluttering add hing. Add vegetables and cook until they turn soft and little mushy. 

5. Add salt to taste, sugar and cook for 2 mins more. Turn off the flame and mix coriander powder, mustard powder and powdered panch foron. 

6. Let it cool down and transfer it to a dry jar. Do not allow a single drop of water to enter inside or else it will spoil achar.

7. You can keep it at room temperature. In that case you have to put it in sun daily for at least 2-3 hours. Remove the lid and wrap the open surface of the jar with a cloth. Tie the cloth around the jar neck while putting it out in the sun. Or you can directly store it inside refrigerator.  

 Serving Suggestions: Roti, Paratha, Rice

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Andhra Chicken Curry / Kodi Kura

Servings: 4
Cuisine: Andhra

Ingredients:

• Chicken, 500 gm, cut into medium size pieces
• Poppy seeds,2 tbsp
• Cashew, 2 tbsp
• Coconut milk, 1/2 cup
• Onion, 1 medium, finely chopped
• Tomato, 1/2, chopped
• Ginger paste, 1 tbsp
• Garlic paste, a little more than 1 tbsp
• Curry leaves, 1 handful
• Red chili powder, 1 tsp
• Turmeric powder, 1 tsp
• Coriander Powder, 1 tbsp
• Garam masala Powder, 2 tsp
• Salt to taste
• Whole cinnamon, 1"
• Small cardamom, 1
• Cumin seeds, 1 tsp
• Coriander leaves (Cilantro), finely chopped,2 tbsp
• Refined oil, 4 tbsp

Method:

1.Turn poppy seeds and cashew into a fine paste. Keep aside.

2.In a pan heat oil. Temper with whole cinnamon, cardamom and cumin seeds. As they stop spluttering add curry leaves. Add chopped onion. Season with salt and cook until become transparent. Add chopped tomato and cook until become mushy.

3.Now add ginger-garlic paste. Cook for 1 minute. Add chicken pieces, turmeric powder, salt, red chili powder and cook on high flame for about 2 mins.

4.Now lower the flame and cover with a lid. Cook until chicken is soft and tender.

5.Remove flame and add poppy seeds-cashew paste. Cook for a minute or two and then add coconut milk. Let the gravy become thick. 

6.Sprinkle coriander leaves and serve.

Serving Suggestions: Roti, Paratha, Plain rice, Yellow Pulao

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Jeera Aloo(spiced potato curry)

Servings:2
Ingredients:

• Potato, 2 large
• Mustard oil, 2 tbsp
• Coriander powder, 2 tsp
• Cumin powder, 2 tsp
• Amchur (Mango powder), 1 tsp
• Turmeric powder, 1/2 tsp
• Red chili powder,1 tsp
• Sugar,1 tsp
• Salt to taste
• Green chilies, 2 
• Cumin seeds, 1 and 1/2 tsp
• Kasuri methi (dry fenugreek leaves),2 tsp
• Chopped coriander leaves, 1 tbsp

Method:

1. Cut potato into cubes and par-boil them. Marinate with cumin powder, coriander powder, mango powder, red chili powder, salt to taste, sugar, turmeric powder and set aside for 30 minutes.

2. In a pan heat oil, temper with cumin seeds  and let them release flavour. Add marinated potato cubes, combine well and cover with a lid. Cook on lower flame for 5 minutes.

3. Slit green chilies from middle and add 1/2 cup water. Cook for 3-4 minutes. Sprinkle chopped coriander leaves and Kasuri methi. Serve.

Serving suggestion: with Roti, Dal-rice, Plain Paratha, Muli ka paratha.

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Spinach Egg Drop Soup

Cooking is an art involving different process of making and presenting a food giving it a palatable form and there is a long way for me to learn the skills. Having intense love for cooking I frequently google for recipes or playwith the ingrediemts existing at my home to give them a dish form.

This way, I found Asian Egg Drop Soup  and thought of recreating it putting in some nutritional values+it's low in calorie content with the benefit of digestive promoting ingredient...

I used all the seasonal vegetables (available in winter) and it's a perfect bowl soup for my dinner... and those feathered egg in soup just melted in my mouth.

Servings:  2
Ingredients:

• Spinach, 1 bunch, leaves seperated and washed
• Green Peas, 1/4 cup
• Carrot, 1 medium, cut into small cubes
• Green papaya,1/2 cup after peeling and cutting into small cubes
• Onion, 1 chopped
• Garlic cloves, 4, neatly chopped
• Tomato, 1 small
• Eggs, 2
• Salt to taste
• Black Pepper corns, 1 tsp
• Low fat butter, 4 tsp (Can be replaced with olive oil)
• Chicken stock, 2 cups
• Cornflour powder, 1 tbsp

Methods:

1.Blanch spinach and grind with tomato into a fine paste.

2.Crush black pepper corns and neatly chop garlic, keep them aside.

3.In a pan heat butter and add all vegetables, onion, garlic and saute for a minute, seasone with salt and blended spinach, cook for 2-3 mins and add the stock add the stock. .

4.Now cover with a  lid and cook on lower flame for 5 mins.

5. Dissolve cornflour powder in 4 tbsp stock ,make sure that there are no lumps and add into soup. 

6.In a bowl whisk eggs. Simmer the flame and pour in the egg slowly. Stir the soup in same direction. The egg will start  feathering and will spread.

7.Turn off the flame and add crushed black pepper corns.

Serving Suggestion: Serve warm with bread.

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Gobi Manchurian /Cauliflower Manchurian

Ingredients(4 servings):

For batter

• All purpose flour, enough to coat florets
• Cornflour powder, 1 tbsp
• Blackpepper powder, 2 tsp

For manchurian

• Cauliflowers, 1 medium size, florets seperated into medium sizes
• Onion, 1 sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, 1/2", neatly chopped
• Spring onions, chopped, 2 tbsp
• Green chillies, 3, chopped+ more as per your preference
• Cornflour powder, 1 tbsp
• Chili sauce, 1 and 1/2 tbsp
• Soy sauce, 1 tbsp
• Black pepper powder, 2 tsp
• Refined oil (Soybean oil has been used here), 4 tbsp for gravy+for deep frying the florets
• Salt to taste, sugar, 1 tsp, to balance the acidity

Methods:

Preparing florets:

• In a pan pour 1 cup water and a pinch of salt with florets,Turn off the flame 2 minutes after the water starts simmering.

• Prepare a batter with 1 tbsp cornflour powder and enough flour to prepare a semi-thick batter. Stir well to remove lumps. Add salt and 2 tsp black pepper powder. Dip the florets in the batter and deep fry in oil.

Preparing the gravy

• Remove florets from oil when they turn golden brown and keep on a paper to remove the excess oil.
• In another pan add 4 tbsp oil , you can also strain excess oil leaving 4 tbsp oil in the pan you fried the florets.
• Add sliced onion, seasone with a pinch of salt and saute till they caramelize. Add chopped garlic, ginger, spring onions and green chili, saute for a minute.
• In a bowl mix sauce, salt, blackpepper powder and 1 tbsp water, mix with the ingredients. Cook for a minute on medium flame. 
• Mix gobi florets and combine well with sauce. Add 1/4 cup veg stock/water and bring it to boil.
• In the meantime mix remaining cornflour powder, stir well to remove lumps and add to form a thick gravy. Sprinkle sugar and cook until the gravy thickens.
• Transfer to serving bowl and garnish with chopped green chilies celery. 

 Serve with Fried rice or just like that.

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Baingan Aloo Chokha

A very popular dish in Bihar, served with Litti. Mashed potato with roasted brinjal, almost similiar to baingan ka bharta and filled up with aromatic spices that goes very well with bread or roti.

Ingredients (4 servings):

• Brinjal, 1 medium size
• Potato, 1 medium
• Tomato, 1 medium
• Onion, 1 medium, chopped
• Green chillies, 2-3, chopped
• Coriander powder, 2 tsp
• Red chilli powder, 1 tsp
• Salt to taste
• Sugar, less than a tsp, just to balance the acidity of dish
• Coriander leaves, chopped, 1tbsp+some to garnish
• Lemon juice, 1 tsp( Ignore if you do not want it to be tangy)
• Mustard oil, 4 tbsp

Methods:

• Roast brinjal on direct flame and when the outer skin starts becoming flaky remove from flame, you can also insert a fork to check the tenderness of the brinjal
• Cool it down and rub gently or peel using your fingers the outer skin.
• Same ways roast your tomato for 2 mins. 

• Boil and mash potatoes and brinjal and tomato too.
• Chop onion and green chillies.

• Heat oil in a pan and add chopped onion and mashed tomatoes, Seasone with a pinch of salt and saute till the onions change to brown.
• Add mashed brinjal followed by mashed potato. Combine everything
• Add salt to taste, coriander powder and red chilli powder, combine again. saute the mixture for 3-4 minutes. It will become a little gooey.
• Add sugar and saute for another minute. 
• Turn of the flame and sprinkle chopped coriander leaves and lemon juice.
• Serve with roti or bread.

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