EID MUBARAK

Wishing you smiles and all things nice
May this Eid bring all the comforts.
You have ever wanted
And all the joy and laughter you have ever wished.

              From Arti

Pepper Vegetable Rice

India is country of Vegetarians and cooking Rice with Vegetables is part of Indian Cuisine since hundreds of years. This delicious dish is famous as Pulaw and it remains the most popular rice dish that being loved and relished by everyone in India. As we know that India is vast country and every region has its own way of cooking dishes based on the taste of people, so there is no exception for this dish too as it has been passed through many experimentation by using different cooking techniques with change of ingredients. Hence there are quite a few variations are available these days. Here is the recipe of one of such variation…

Ingredients:

·         Basmati Rice/ Scented Rice – 100 gms

·         Cauliflower – ¼ size

·         Carrot – ½ size

·         Green Capsicum – ½ size

·         Yellow Capsicum – ½ size

·         White Onion – 2 (Medium)

·         Green Peas – ½ Cup

·         Green Chili – 2 (Slit)

·         Tomato – 1 (Medium)

·         Black Pepper Corn – 10 grms

·         Garlic (Chopped) – 4

·         Garlic (Sliced) - 2

·         Turmeric Powder – ¼ tsp

·         Salt as per taste

·         Cooking Oil / Ghee – 2 tbsp

·         Water – 2 cups

·         Cilantro Leaves (Chopped) – ½ bunch

Preparation Method:

Ø  Cut Cauliflower into florets & Onions into quarter.

Ø  Deseed and Cut Capsicums, Carrot & Tomato into diced shape.

Ø  Soak the Black Pepper Corns for 10 minutes and make a coarse paste.

Ø  Heat Oil in a Pan and add Slit Green Chili, Chopped Garlic and sauté for a minute.

Ø  Add sliced Onion & Black Pepper Paste and sauté for 2 mins.

Ø  Add cut Vegetables along with Green Peas & cook for 5 mins. Then add Rice & mix well.

Ø  Now add Water, Salt, Turmeric Powder, Tomato, Sliced Garlic & Chopped Cilantro Leaves & finally put the mixture in a Rice Cooker and cook till the Rice is done.

Ø  Now the “Pepper Vegetable Rice” is ready.

Masoor Dal (Pink Lentil Soups)

Dal is an Indian name for lentil, which is part of legume family. Especially in Indian-Sub continent, Dals are the integral part of every household and cooked at least two to three times in a week. The good things about lentils are that they are not perishable like vegetables and can be stored for longer period of time. They are so versatile that they can be used on wide range of dishes starting from Salad to Main course and from Soups to Dessert. These days, varieties of lentils are grown around the world i.e., yellow, red-orange, pink, green, brown, black, etc., and are available throughout the season. Among them, Pink lentil (Masoor Dal) is one popular type. The dishes made of Pink lentil are not only delicious, but also have some huge health benefits…

Like other legumes, Pink Lentils also have numerous nutritional benefits. It contains high level of proteins with no fat. It is also rich source of dietary fiber, vitamin B1 with essential minerals that is necessary to maintain a good health. Pink lentils help preventing the cough in the lungs and reduce acidity. As per the Health magazine lentils are been regarded as one of the five healthiest foods.

Ingredients:

·         Pink Lentil (Masoor Dal) – 1 Cup

·         Garlic Cloves (Chopped)– 7-8

·         Green Chilly (Chopped) – 2

·         Onion (Chopped) – 1(Medium)

·         Tomato (Chopped) – 2 (Large)

·         Cumin Seeds – 1 tsp

·         Turmeric Powder – ½ tsp

·         Coriander Leaves – ¼ Cup (Chopped)

·         Salt as per taste

·         Clarified Butter (Ghee) / Cooking Oil – 1 tbsp

·         Water  - 2 Cups

Preparation Method:

Ø  Take a heavy bottom Pan, add Water, Masoor Dal, Turmeric Powder & Salt; boil till they are tendered and keep aside.

Ø  Heat Oil in a Pan and add cumin seed, when it crackles

Ø  Add Chopped Garlic, Green Chili and Onion: fry till golden brown.

Ø  Then add Chopped Tomato and cook for 10 minutes so that it gets completely mashed.

Ø  Finally add the mixture with Dal along with Chopped Coriander leaves & cook for 5 minutes.

Ø  Now the “Masoor Dal” is ready. Serve it hot.

Masoor Dal is well served with Steamed Rice.

Chow Mein

Chow Mein is the most popular dish of Indo Chinese Cuisine, which has been developed by a small Chinese community from Hakka or Sichuan origin, lived in Chinatown of Calcutta for more than a century. The dishes from Indo Chinese Cuisine are very delicious because they are prepared by using the traditional Chinese technique to Indian taste. Because of its unique taste it gained popularity not only in India but also in ASEAN countries.

Basically Chow Mein is stir fry noodles that is being cooked along with Vegetables, Scrambled Egg & Chicken. Beef, Pork & Shrimps can also be substituted as per choice.  There are two kinds of Chow Mein’s available in the market, such as Steamed and Crispy Chow Mein. Here is the Recipe to cook steamed Chow Mein based on Indo-Chinese Style.

Ingredients:

·         Chinese Noodles –1Pkt

·         Chicken (Boneless)– 150 gms

·         Carrot  – ½ Cup

·         Cabbage  – ½ Cup

·         Capsicum  – ½ Cup

·         Frozen Peas (Matar) – ¼ Cup

·         White Onion – 1 (Large)

·         Green Chilly – 2

·         Soya Sauce – 1 tbsp

·         White Vinegar – 1 tsp

·         Tomato Sauce – ½ tbsp

·         Chili Sauce (Sweet) – ½ tbsp

·         Salt as per taste

·         Cooking Oil – 3 tbsp

·         Maggi Seasoning – 1 Pkt

Preparation Method:

Ø  Cut Onion, Carrot, Capsicum & Cabbage in long & thin Sliced; cut Chicken into cubes.

Ø  Boil Noodles for few minutes; ensure that the Noodles should not be overcooked.

Ø  While boiling Noodles, add little Salt and ½ tsp of Oil in the water, so that the noodles do not stick to the Pan.

Ø  Then immediately strain noodles under running water till they are thoroughly cooled & then place it in a strainer for a while so that the water can be rinsed.

Ø  Heat Oil in a large Wok; add Green Chilies, sliced Onion and sauté for 2 mins.

Ø  Then, add chicken cubes and fry for few minutes till they are tendered.

Ø   Now, add Frozen Peas, Sliced Carrot, Cabbage, Capsicum, Salt and cook for 3-5 mins.

Ø  Once the vegetables are slightly cooked, add Maggi seasoning and cook for a minute; then add scrambled egg and mix well.

Ø  Finally add Boiled Noodles & then follow with Vinegar, Soya Sauce, Tomato Sauce, Chili Sauce & cook for 2 minutes .

Ø  Now the “Chow Mein” is ready.  Serve hot.

Fish with Mustard Gravy

Cooking fish with mustard gravy is a traditional style that has been the part of East Indian Cuisine for over the years. In Orissa the dish is called as “Macha Besara”, however in West Bengal it is famous as “Sorshe Maach”. As far as the cooking procedure is concerned there is a minor change in ingredients. But one thing is pretty sure that the dish is very delicious and popular among people.

Health Benefits:

Fish: Experts around the Globe have found that adding fish on our regular diet could make significant health benefits. Fish is full of Omega 3 fatty acids which help to develop and maintain the cardiovascular system and likely to help prevent the risk of cancer. It not only helps to lower the mental depression and anxiety but also have anti inflammatory properties that helpful in relieving painful conditions like arthritis, and cystitis. Fish is also excellent source of vitamins, proteins & minerals that benefits our general health.

As recommended by American health Association, we should eat fish at least twice in a week, which help to prevent heart disease, lower blood pressure and reduce the risk of heart attacks and strokes.

Ingredients:

·         River Fish -1

·         Mustard Seeds – 1 tbsp (for paste)

·         Cumin Seeds – ½ tsp

·         Garlic Cloves – 8

·         Red Chili (Whole) – 3

·         Tomato (Puree) – 4 tbsp

·         Turmeric Powder – 1 tsp

·         Salt as per taste

·         Mustard Oil – 5 tbsp

·         Vinegar : ½ tsp

·         Curd – 2 tsp

·         Water – 1 Cup

Preparation Method:

Ø  Cut the Fish into 4-5 pieces & wash properly; then marinate them with ½ tsp Turmeric Powder, Salt & Vinegar for 20 mins.

Ø  Take a cup of water and soak Mustard Seeds for around 30 mins that will help to take out the bitter taste.

Ø  Then Grind Mustard Seeds, Cumin Seeds, Garlic cloves, 2 Red Chilies, ½ tsp Turmeric Powder with little water to make a smooth paste.

Ø  Heat Oil in a Frying Pan; Shallow fry the marinated Fish pieces and keep aside.

Ø  In the same Pan, fry 1 Red Chili for 5 sec.

Ø  Now add the mustard paste & stir it gently for few minutes. However, keep in mind that it should not fry in high heat; otherwise it will make the mustard taste bitter.

Ø  Then, add Tomato Puree and sauté for 5 mins; add Salt, Turmeric Powder and mix well.

Ø  Then add Curd and cook for 2-3 mins; add Water and boil for 10-15 mins.

Ø  Finally add Fried Fishes and again boil for 5-7 mins.

Ø  Now the “Mustard Fish Curry” is ready.

“Mustard Fish Curry” is well served with Steamed Rice.

Gulab Jamun

Gulab Jamun is a traditional North Indian Sweet dish and stands among the top Ten Sweet desserts that are popular among Indians. It gets its name from two words, Gulab means ‘Rose water’, referring to rose water flavored syrup and Jamun means  a kind of deep purple colored Indian berry, referring to fried balls that look dark brown colour. Visit any Indian sweet corners; varieties of Gulab Jamuns can be found in different Colors and Shapes and they are served during festivals and special occasions. As per Wikis Gulab Jamuns are originated from Arabic dessert called Luqmat Al-Qadi and became popular in Indian Subcontinent during Mughal Era. Initially the dish was prepared in Rosewater syrup however saffron syrup and honey are also often used. Ever since, they have come across several modifications based on the taste of each region. Now they are available either with Syrup or dried. Gulab Jamuns are so delicious dish that they are not only famous in India but also popular across the Globe.

Ingredients:

For Gulab Jamun:

·         Khoya – 1  Cup

·         All Purpose Flour (Maida) – ¾  Cup

·         Sugar Syrup (Warm) – 3 tbsp

·         Milk (Warm) – 1-2 tbsp

·         Baking Soda – ¼ tsp

·         Ghee/ Oil – 2 Cup (For frying Gulab Jamuns)

For Sugar Syrup:

·         Water – 2 Cups

·         Sugar – 2 Cups

·         Cardamom (Crushed) – 3-4

Preparation Method:

Tips:  
Khoya is available in all sweet corners.
Khoya can also be prepared at home as per the following procedure…
Take a liter of Milk in a heavy bottom pan and bring it to boil on medium flame. Once the milk gets boiled, then reduce the heat and cook till the milk becomes thick & semi solid. While boiling, stir occasionally so that the milk does not stick to the base. Then turn off the heat and let it cool down. Now Khoya is ready . Keep aside.

For Sugar Syrup:

Take a deep heavy vessel; mix water & sugar together and boil it for 15-18 minutes in medium flame. Once the sugar completely dissolves, the mixture will change its color then add Crushed Cardamom. Turn off the heat and add Rosewater which will bring the flavor to the dish. Now the Sugar Syrup is ready. Keep aside.

For Gulab Jamun:

Ø  Take a bowl; add Khoya, Maida, Baking Soda and mix well.

Ø  Add 3 tbsp of sugar syrup, 1-2 tbsp of warm milk and knead it to make soft dough.

Ø  Leave aside the dough for around 30 mins.

Ø  Then apply little Ghee on Palm and make small balls out of dough.

Ø  Heat Ghee in a Frying Pan in medium heat and then turn to low heat and fry the balls till golden brown.

Ø  Add the fried balls in the prepared syrup and keep for some time. Ensure that the fried balls must be added in warm syrup.

Ø  Now the “Gulab Jamun” is ready. Serve hot or cold as per choice.

Semiya Payasam (Vermicelli Pudding)

Semiya Payasam is a Sweet dish from Southern Part of India. Payasam is basically a version of Kheer, which is considered as an auspicious food and being associated with all festivals and special occasions in India. This is a very delicious dish as Milk is one of the main ingredients along with Vermicelli and Sugar. The preperation method of Semiya Payasam is so easy that it's within reach of every one.

Health Benefits:

Milk:  Milk is an excellent source of Calcium that is very much essential for growth and maintenance of strong Bones & Teeth. Several researches revealed that regular consumption of Milk helps to reduce the risk of cardiovascular diseases. Milk contains almost all important nutrients such as Vitamins, Carbohydrate, Protein, Riboflavin, etc that actually necessary to maintain a healthy life. 

Ingredients:

·         Vermicelli (Semiya) – 1 Cup

·         Sugar – 5 tbsp

·         Milk – 2 Cups

·         Cashew nuts – 2 tbsp

·         Raisin – 1 tbsp

·         Ghee – 1 tbsp

·         Cardamom (Elaichi) – 3 nos

Preparation Method:

Ø  Take a large frying Pan; heat a tbsp of Ghee and toast Cashew nuts and Raisin. Keep aside.

Ø  Then, in the same Pan add Vermicelli and fry till it gets golden brown.

Ø  Finally, add Milk, Sugar, Cardamom and stirring the mixture continuously for around 15 minutes in low medium flame or till the Payas gets a thick consistency.

Ø  Now the “Semiya Payasam” is ready. Garnish with fried Cashew nuts and Raisins.

Semiya Payasam is served either hot or cold as per choice.