Flavors & Spices of India: Non Veg

My One Pot Recipe Of Chicken Stew.

03:36

Recipe Of Spicy Prawn Rice

13:29

Do you remember stories of Sindbad The Sailor or The Merchant and the genie ? Well I am certainly not testing your memory,rather I want you to go back down the memory lane when we used to gaze at bright stars and clear sky in a hope that a carpet may fly down and a genie may appear. Days when our parents and grand parents told stories about prince,princess and fairies from land far and wide.I am talking about those lovely childhood days. I still remember,in school we used to have library class twice a week and our class monitor was in charge of distributing the books,we literally did our best to bribe her to get our favorite series to read. Fascinating stories and characters always sweep us to a different world, far from reality a world of fiction, imagination and dreams.

Story telling is an art which I think is one of life's most powerful and envied skills.The oral story telling is as old as language itself,throughout history stories have primarily existed in the verbal realm,preserving and passing knowledge across generations. A story well told can make us laugh,weep,swell with pride or rise with indignation. There may not be any better example in the world then how art, trickery,magic and craft can swirl together and forms a world that every reader and listener want to enter. Well,I am talking about stories from Arabian Nights,where the character Scheherezade tells each of the Arabian Nights tales,in order to survive a little longer at the mercy of her listener,The Sultan.These stories are some of world great treasures.They have existed for thousand of years,consisting stories from Persia,Arabia,India and Asia. Now this remind me of another great story teller called Molla Naserddin,a satirical wise man who lived during the middle ages in Iran and his stories are treasured by all over the world. His stories are generally humorous,but in subtle humor there is always a lesson to be learned.

Coming back to my recipe of spicy prawn rice,is a dish from Khuzestani Cuisine. Khuzesthan is a province in south-west of Iran.Seafood is the most important part of Khuzesthani cuisine. Now unlike Iranian cuisine which is neither too hot or spicy,Khuzestani cuisine are both hot and heavily spiced.In this dish the marinated prawns are cooked together with the rice in a pot and served with an yogurt dip.

Recipe Of Prawn Rice

Ingredients :

2 Cups Basmati Rice
3 Tbs Oil
2 Tbs Melted Butter
1/3 Tbs Saffron dissolved in 2 tbs of warm water
300 Gms prawns
4 large garlic peeled and minced
1/2 Tbs Turmeric
1/2 Tbs Red pepper
1 Tbs Powdered cardamom
1/2 Tbs Fenugreek
1/2 Tbs Ginger grated
Salt to taste

Method :

Wash the prawns in cold water and soak them for 20 mints in water and add 1/2 tbs of lemon juice,drain and keep aside.
Wash the rice throughly in cold water and soak for 2 hours. Drain and keep aside.
In a bowl marinate the prawns with garlic,ginger,red pepper,turmeric,cardamom,fenugreek and salt for an hour.
In a pot bring 4 cups of water to boil,add the rice and cook till the rice is firm in the center.Strain and rinse with cold water.
In another non stick pot heat oil and spread the rice,layer it with the marinated prawns,make small holes in rice to let the steam out.Cook for ten mints on medium heat.When the rice starts steaming pour a cup of water,melted butter and saffron,lower the heat and cook for another 50 mints.
Serve hot with any yogurt dip or pickles.

Recipe Of Prawn Rice

Appetizer

Recipe Of Meat Filled Rice Fritters

03:00

Sometimes we hold onto things that we feel are essential in our lives when we should decide to make changes.Making those changes are difficult and most people wont make those changes,because there is a part of us that feels we have failed when life takes an unexpected turn.While some changes don't carry the stigma of failure,many changes do.In my case those changes were made for me.I felt that my life was over at the time when in reality it was just starting over. I guess my point is that in life one must embrace change,even if you don't make the change.You never know where the new path may take you,you never know if you don't go.

Change is the essence of life,just like the progress of the seasons brings changes in the nature - the emergence of first daffodils in the spring and the migration of variety of species is celebrated all over the world. In India,we welcome the spring and celebrates the new life and energy of the season. Similarly,in Iran they celebrate the rebirth of nature with much enthusiasm.

Nowruz is the persian New year and is one of the world's great festival, a full month of activities celebrating earth and the arrival of spring. Most of all it is a festival for families.Children and adults alike can share in preparing special meals,in decorating the house,and performing the many ceremonies that welcome the New Year. Nowruz is also about feasting on traditional food such as sabzi polow,Kookoo sabzi and meat based dishes among many other fresh and mixed herb based dishes. There is also a rich tradition of baking New Year's desserts and each region has its own traditional Shirini to celebrate this traditional festival.

The recipe that I am going to share today is one of the traditional recipe ,which is a must for a Nowruz meal. Meat filled rice balls are made with rice,meat,yellow split peas along with finely chopped fresh herbs.

Ingredients :

1 Cup Rice.
2 Cup Yellow Split Peas
500 Gms Boneless Chicken
3 Eggs.
1 large Onion
2 Garlic Cloves,minced
2 Tbs Chickpea Flour
1 Tbs Tomato Paste
1 Tbs Turmeric
1/4 Tbs Of Saffron dissolved in 2 tbs of hot water
Salt and Pepper to taste
Oil to fry.

For Fillings : Some raisins,walnuts and fried onions.

Method :

Boil the rice for 7 to 8 minutes on medium heat,drain and set aside
Boil the yellow split peas on medium heat for 30 minutes and set aside.
In a large bowl combine boiled rice with split peas,grounded chicken,turmeric,chickpea flour,saffron ,onion,salt and pepper.
In a big bowl whisk the eggs separately and then blend it well with the other ingredients.Take a handful of the mixture and shape into a ball.Make a hole in between and stuff some raisins,walnuts,and fried onions inside.
In a pan take 3 tbs of oil and heat it,deep fry the balls and serve them hot.

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Chicken main dish

Recipe Of Saffron Chicken

12:31

Chicken

Recipe Of Persian Chicken And Saffron Rice (Tah Chin)

03:13

Rice is a staple food in Iran,and Iranians love to eat their rice with flavors in every layers.Tah Chin is a divine dish in which the rice is served upside down and look exactly like a cake.The most tasty part of the dish is the bottom of the rice.Tah means 'bottom' and Chin means 'arranging or layering' in Persian language. This style of cooking the rice is an art in itself and is very difficult to get it right in the first attempt.I took a weak to conquer this art and absolutely loved the outcome.

Recipe Of Persian Chicken And Saffron Rice

Ingredients:

2 Cup Basmati Rice,soaked in water with two tablespoon of salt for 2 hours.Drain before using.
1 Egg.
1 Cup Yogurt.
1/2 tbs Saffron dissolved in 3 tbs hot water.
2 Boneless Chicken Breast.
1 Large Onion thinly sliced.
Pinch of turmeric.
Salt and Pepper to taste.
3 tbs Vegetable Oil.
3 tbs Chicken Stock

Method:

Boil the Chicken in a pot with the onions,turmeric,salt and pepper.Boil it on a medium heat and set it aside to cool.Remove the bones from the Chicken and cut them into small pieces.
Boil the rice for 10 mints until it is firm at the ends,drain the rice and rinse it in cold water.The rinse will help the rice to became more fluffy.Set aside.
In a bowl mix the yogurt with eggs and salt with little pepper.
Add two cup of rice in the yogurt mixture and blend well.
In a pan add oil and half of the liquid saffron,move the pan in a circular motion,ladle 2/3 of the rice in yogurt mixture,flatten with a spoon and add the chicken Pisces evenly and cover the entire surface.Add the remaining yogurt and rice mixture over the chicken followed by the remaining rice.Flatten the top once again with a help of a spoon.Pour chicken stock and the remaining liquid saffron.
Place the pot on a medium heat,once you notice the steam,reduce the heat and cook for 40 to 45 mints,until the crust is formed.
To serve this dish,you have to allow it to cool for sometime,place a platter and slowly turn the pot over.
Garnish if you like.

Recipe Of Persian Chicken And Saffron Rice

Beef

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

Bangladesh

Recipe Of Dhaka - E - Biriyani

13:37

We the daughters share a very special bonding with our mother. Since childhood we always look upto her and want to be like her. We always believe she is the most beautiful women in the world and the only person who inspire us the most in our life. I realized more about the depth of this relationship more when I became a mother and highly appreciate her dedication and commitment to the family.

I remember the days when my mother was the first to get up in the morning and the last to get into the bed. During festivals she used to take all responsibilities right from cleaning the house, cooking our favorite dishes, serving the guest to cleaning the utensils.She hardly allowed us to help her. Probably I am getting too emotional today because I really miss our good old days when festivals like 'Poila Baishak' or 'Naba Borsho'( Bengali new year) is around the corner.It is a very special occasion for Bengalis and every family gears up to celebrate this day with new clothes and lip smacking recipes. We always used to celebrate this day together with our grandparents and seek their blessings for the coming year. Years have passed,time and relations have changed but the emotions behind the celebration remained the same.

The recipe that I am going to share today is very close to my heart because we have inherited this recipe for ages. For a very long time this is the only biriyani recipe that we used to prepare at home. This delicious recipe is from a state in Bangladesh called Dhaka , the capital of Bangladesh.

Recipe OF Dhaka E Biriyani

Ingredients :

700 gms Mutton or Chicken
Basmati Rice 2 cup
2 Tbs Ginger Paste
1 Tbs Garlic Paste
Milk 1/2 cup
2 Tbs Paste of Poppy Seeds
2 Tbs Lemon Juice
1 Tbs Garam masala
1 Tbs Cumin Powder
1 Tbs Coriander Powder
1/2 Tbs Red Chili Powder
2 Big Onion
3 Bay Leaves
Whole Garam Masala
1/2 Tbs Rose Syrup
2 Pinch Nutmeg Powder
2 Pinch Cardamom Powder
Salt to taste

Recipe Of Dhaka E Biriyani

Method :

Marinate the meat with ginger & garlic paste,Onion paste and Garam Masala Powder. Marinate for at least an hour before cooking the Biriyani. Meanwhile in a bowl take the milk(which should be cold) and add 1tbs of lemon juice,pinch of nutmeg powder and cardamom powder.
Wash the Basmati rice and let is soak for 30 mints.
Heat a large cooking pot and add 2 tbs ghee on a medium heat,add the whole garam masala and stir for a mint in low flame.
Now add 5 to 6 cups of water,2 tbs salt and cook the rice until it is half cooked. Drain the water and keep the half cooked rice aside.
Put a large cooking pot on medium heat,add some ghee and the marinated meat,stir for a while then add the milk and stir again for some time.
Add the onion paste,coriander and cumin powder,red chilli powder,poppy seeds(paste) and garam masala powder and mix well. Once the chicken is tender,start adding the rice,mix it gently and make holes in the rice to sprinkle the rose water, cover the pan so that the steam does not escape.Keep a heavy object on top of the cover.
Let it cook on high flame for 5 mints,lower the flame to medium and cook for 20 to 25 mints.
Your Biriyani is ready to be served. Gently remove the cover and serve.

Recipe Of Dhaka E Biriyani

Appetizer

Recipe Of Boiled Egg Devil

02:20

Chicken

Recipe Of Oriental Chicken Noodle Salad

23:43

Recipe Of Oriental Chicken Noodle Salad

Chicken - an incredible versatile ingredient,from light bites to family favourites,speedy meals and special dishes for a dinner party,chicken is easy to cook and perfect in so many different recipes.

Add noodles and vegetables to create stir fries such as Hoisin Chicken Noodles or stuff chicken breast with garlic and soft cheese and roll them in breadcrumbs for Crispy Garlic Chicken breast. Chicken goes with anything and all these recipes are absolutely delicious and easy to follow.

Oriental Chicken Noodle Salad is fresh and vibrant,this substantial salad has a piquant ginger and soy dressing.The chilli is optional but it does give it a warming lift.

Ingredients :

100 g Noodles
300 gm skinless,boneless chicken breast
50 g baby spinach
75 gm radishes trimmed and sliced
2 spring onions,sliced
2 Cucumber quartered and de-seeded
4-5 cherry tomatoes,sliced
A few fresh basil leaves

For the dressing :

1cm fresh root ginger,peeled and grated
1 tbs balsamic vinegar
1 tbs light soy sauce
A pinch of dried chilli flakes

Recipe Of Oriental Chicken Salad

Method :

Bring a pan of water to boil and cook the noodles,then drain and refresh under cold running water.Place in a bowl ,cover with cold water and set aside.
Heat a wok or a non stick frying pan stir fry the chicken for 6-8 mints until cooked and golden all over.
Meanwhile, make the dressing. Squeeze the ginger using your hands and mix the rest of the dressing ingredients.Drain the noodles,return to the bowl and then combine with the spinach,radishes,spring onions and cucumber. Spoon over the dressing,toss together and then serve it in plates. Top with the chicken,cherry tomatoes and basil leaves.Serve while the chicken is hot or leave it to cool if you prefer.