Flavors & Spices of India: May 2015

Recipe Of Khoresh- E- Gheymeh ( A Traditional Iranian Dish)

12:35

Much has been said and written about our social,political and cultural differences,but when when it comes to food,hardly can any one resist dishes like Biriyani,Chelo kebab and Mughlai recipes.Our cultural or social values may contradict each other but our love for rich,delicious food will always remain the same.Islamic cuisine is one of the world most loved cuisine.Whichever country or continent they have ruled, have left their signature dishes behind which is treasured by that part of the world.One has to appreciate their culinary skills and and the way they use spices.

I am fond of exploring cuisines from other parts of the world which led me to discover this wonderful Iranian (Persian) cuisine ,which has many similarity with ours and yet has its own individuality. I explored many facts and stories about their country and religion which eventually influenced their cuisine. Iran is a country in Western Asia and is surrounded by countries like Armenia, Kazakhstan, Afghanistan and Pakistan.What's more the ancient warrior of Greece,Alexander The Great,conquered this Persian Empire back on 4th century,and later it was invaded by Arabs,Mongols and Uzbeks. As a result all this country's cuisine got assimilated in Iraq.

From Kebab to Smoked Fish and from Falafel to Rose water scented Ice Cream,Iranian cuisine is all about flavors and Spices and so I am all geared up to learn and share some of the most irresistible Persian recipes. Khoresh-E-Gheymeh is one such heavenly dish,I hope you will like the recipe.

Recipe Of Khoresh Gheymeh

Ingredients :

1 kg Boneless Chicken (any meat according to your choice)
1 Cup Yellow Split Peas
2 Dried Limes
1 Large Chopped Onion
3 tbs Of Tomato Paste
1/2 tbs Turmeric
Salt & Pepper according to taste
1 tbs Rosewater

Recipe Of Khoresh Gheymeh

Method :

In a pan heat oil and saute the tomato paste for 2-3 mints,set aside once it start changing color.
In another pan heat 3 tbs of oil and saute the onions with turmeric,salt and pepper till translucent,add the chicken and fry until brown on both the sides.
Next add the Yellow split peas and stir for a minute,spoon in the tomato paste and mix throughly.
Add dried lime and water,stir and cover the pan.Cook till the chicken is tender in low flame.
Before switching off the flame add rosewater in the dish.
Serve hot with warm rice or with any Indian bread.

Note: It can also be served with fried potatoes on top.

Recipe Of Khoresh Gheymeh

Bengali

Recipe Of Daab Chingri

03:06

Bengalis in West Bengal are noted for their fondness for observing festivals, hence the proverb 'Baro Mashe Tero Parbon' (A Bengali celebrate 13 festivals in 12 months) is absolutely correct because we hardly miss any opportunity to celebrate,whether its Tagore's Birthday or advent of new season,every occasion is celebrated with equal enthusiasm and joy.Celebrations calls for new clothes,invitations from family and friends,lot of meaning less bunter and yes of course lip smacking delicacies.Bengali's never compromise with food,from starter to dessert every item has to be royal and delicious.

One such occasion,which is no less then a festival in Kolkata is Jamai Shasthi. This festival is particularly for Bengali son-in-laws,who are pamperd by their in laws with new clothes and is served with best Bengali delicacies for lunch or dinner. Bhetki Paturi,Illish Bhapa,Kosha Mangsho,Malai Chingri are some of the common dishes which are normally cooked for this day. This occasion is so popular in Bengal that even the city restaurants gear up with Jamai Shasthi Special menu.

Daab Chingri though a authentic Bengali dish,is not very commonly made at home,may be because it takes good amount of time to prepare but is hugely popular in Bengal and is highly over priced in restaurants. Today the recipe that I am going to share requires less effort and can be very easily made at home.

Recipe Of Daab Chingri

Ingredients For Daab Chingri :

Medium Size Prawns 500 gms
3 Large Onion Paste
1 Tomato Paste
Ginger & Garlic Paste 2 tbs each
Mustard Paste 3 tbs
Coconut Water 1 Cup
Turmeric 1/2 tbs
Mustard Oil 3 Tbs
Green Chillies 4 to 5
Salt & Sugar according to taste

Recipe OF Daab Chingri

Method For Daab Chingri:

Wash the prawns and marinate it with turmeric and salt for 10 to 15 mints,keep them in a separate bowl.
Meanwhile make a semi liquid paste with mustard and coconut water.
Heat a pan and add 3 tbs mustard oil and saute the onion,tomato,ginger and garlic paste. Add the prawns to it and stir for a while by adding pinch of turmeric and salt at the same time.
Next add the mustard and the coconut water paste and stir for a while in low flame for 5 mints.ladle it down and keep aside.
Now Take a tender green coconut which has soft layers of coconut inside,and cut a portion from the top of the coconut and drain out the water.You can use the cut portion of the coconut later as a lid.
Pour the entire prawn gravy into the coconut shell and add green chillies.Cover the coconut with the lid and put it inside the microwave for 25 mints.
Your dish is ready,serve it with steam rice.

Recipe Of Daab Chingri

Cucumber curry

Recipe Of Shoshar Shukto ( Cucumber Cooked With Mustard and Lentil Fritters)

13:08

Shukto is a traditional Bengali dish where vegetables are cooked with poppy seeds and mustard. One can add many vegetables but Bitter Gourd or Karela is a must for Shukto. Bengali's also add a very special spice called Radhuni in this dish,which enhance its taste and flavor.

As a Child I was never fond of this dish and always wanted to avoid it at lunch table,and specially my dad used to get annoyed with me for doing this. So finally one day my mom came up with this dish which almost have the same spices and nutritional value as that of Shukto,but taste better then the original one. When I first tasted it I was clueless about the ingredients,all I knew was I got something really yummy in place of Shukto. Years later when I wanted to make the same dish for my husband,I called up my mom to know the recipe,only then I came to know that it is made of grated cucumber and to make it more delicious my mom used to add fritters made of lentils. Amazing, isn't it a simple housewife without the help of google or any other web based search engine came up with such instant recipes for her family,and this was not the first time,she keeps surprising us with such out of the book recipes.

Today I thought of sharing this simple dish called Shohar Shukto,which also makes a very soothing summer dish for lunch particularly.

Recipe of Shoshar Shukto

Ingredients:

3 to 4 Cucumbers, Grated
2 Dry red chilli
Mustard Seeds 1/3 Tbs
Milk 1/2 Cup
Ghee 2 Tbs
Salt according to taste

For Lentil Fritters:

You need to soak the cholar dal (yellow split peas) overnight. Next day morning,make a paste of the soaked dal and add salt and a pinch of sugar,you can also add small amount of red chilli powder.
Now heat a pan and add 4 tbs oil ,instantly drop small dumplings of this lentil paste and fry them.
keep them aside in a bowl.

Recipe of Shoshar Shukto

Method For The Shukto:

Heat a pan and add the mustard seeds and the dry red chillies,once fried add the grated cucumber.Stir for a while and then cover the pan with a lid. Don't add water as cucumber will release enough water to cook.Open the lid after 2 mints and stir well.Add the salt.
Now add the lentil fritters and milk,stir for a while and cover the lid for another 2 mints, in low flame.
Remove the lid and you will find that the cucumber has absorbed the milk,leaving behind a creamy gravy.
Your dish is ready, now just before switching off the flame add two tbs of ghee and stir once, ladle the dish in a bowl.Serve it with steam rice.

Recipe of Shoshar Shukto

fruit salad

Recipe Of Fresh Fruit Salad In Potato Pancake

05:58

Bel

Recipe Of Bel Sharbat : With Dried Bel Syrup

09:01

Recipe Of Dried Bel Sharbat

The Summer has arrived with scorching heat all around. This is the time when our body dehydrates rapidly and we always want something to beat the heat. The fizzy drinks rejuvenate us and sooth our bodies temporarily.They do more harm then good to our bodies.So it is always advisable to have something made at home which taste good and also refresh our body and mind. These are natural coolers that not only cool down our bodies but also add extra sheen to our skin and hair.

One of these homemade drink is Bel Sharbat made from dry Bel. Bel tree is very sacred for Hindus and both leaves and the fruit is used to worship Lord Shiva.This fruit has high nutritional value,and is one of the key ingredient in Ayurvadeic medicines.Bel fruit is eaten fresh or dried.

Bel Sharbat can be prepared with the ripe fruit but by using the syrup made from the dried Bel has amazing taste. For the syrup you have to soak the dried Bel overnight. The next day boil the fruit along with the soaked water,till it reduces to half the original quantity.The boiled water is strained and continue boiling further with sugar.You can refrigerate the syrup for three to four weeks.

Recipe Of Dried Bel Sharbat

Ingredients For The Syrup:

Dried Bel Fruit - 250 gms
Water - 2 ltr
Sugar 500 gms
Lemon - 2 small

Ingredient For The Sharbat :

Black Salt -1/2 tbs
Lemon Juice 2 tbs
Ice Cubes - as required

Method :

After washing the dried Bel fruit,soak them in 2 ltrs of water for overnight.This will give the dark color to the syrup.
Next day morning boil the water with the fruit,once boiled strain the water and further boil it by adding 500 gms of sugar and lemon juice.
Once the liquid turns slightly sticky and thick,switch off the flame. Allow the liquid to cool completely.Store the liquid in a clean bottle.
In a glass add 3 heaped tbs of the Bel Syrup.add 2 tbs of lemon juice along with the salt,and add chilled water to it.
Add ice cubes as desired and serve.