Masala Prawn

Hi Guys!! In addition to our Non-Vegetarian dish category, I am going to talk about a very popular recipe made of Prawn called “Masala Prawn”. As we aware that Prawns & Shrimps are the most popular type of seafood that are consumed in restaurants and homes all around the globe.  They are being used in wide varieties of dishes ranging from curries to rice dishes to salads. Before the recipe let me brief some nutritional facts of Prawn. Prawns are considered to be a healthy food. They are good source of protein, which helps in overall growth and development of our body. They are rich in Selenium and Selenium is likely to protect us from the growth of cancer cell. Prawns are also low in cholesterol content and high in vitamin B12 that helps to protect the walls of blood vessels because of that the cardiovascular health of a person can improve. Prawn calories are low as compared to the calories of any other red meat with numerous several other nutritional contents which make it tastier and healthier option then other food stuff. My way of cooking Masala Prawn  is bit different than the traditional way. Here is the recipe, in case you would like to try at your kitchen…

Ingredients:

·         Prawn – 200 grams

·         Onion (Sliced) – 2 (Medium)

·         Ginger Paste – 1 tsp

·         Garlic Paste – 1 tsp

·         Tomato Puree – 3 tbsp

·         Red Chili Powder – 2 tsp

·         Sambar Powder – ½ tsp

·         Cumin Powder – ½ tsp

·         Salt as per taste

·         Cooking Oil (Preferably Mustard Oil) – 2 tbsp

·         Water – 1 Cup

Preparation Method:

Ø  Clean and Devein the Prawn and leave the tail intact.

Ø  Heat Oil in a Pan; add Sliced Onion and sauté till they turn golden brown.

Ø  Add Ginger & Garlic Paste and sauté till its raw smell goes off.

Ø  Add Red Chili Powder; Sambar Powder; Cumin Powder and sauté for a minute.

Ø  Now add Tomato Puree; Salt and cook for 3 mins in low medium flame.

Ø  Then add Prawns and cook for 5 mins in medium flame.

Ø  Finally add water & cook for 10 mins with cover; ensure that the gravy must remain thick.

Ø  Now the “Masala Prawn” is ready.

Masala Prawn is well served with Steamed Rice.

Stir Fry Morning Glory

Hi Folks!! In addition to our Thai Cuisine,   I am going to talk about a very common and popular Thai dish made of morning glory called “Pad Pak Bung Fai Deng”, or “Morning Glory Stir Fry”. Morning Glory is a leafy Green Vegetable and very much available throughout the season. As all of us know that Green vegetable are excellent sources of Vitamins, dietary fiber and minerals. A regular consumption of green vegetables can significantly reduce the risk of muscular degeneration, obesity and Type 2 diabetes, reason why it can be a part of any diet plan.  

For Vegetarians:

Ignore Oyster Sauce and Mushroom Sauce can be an ideal substitute.

Ingredients:-

·         Morning Glory – 250 Grms

·         Cloves of Garlic – 3 (Crushed)

·         Red Thai Chilies – 3 nos (Crushed)

·         Soya Sauce – 1 tbsp

·         Oyster Sauce – 2 tbsp

·         Salt as per taste

·         Cooking Oil – 2 tsp

·         Water – 50 ml

Preparation Method:-

Ø  Cut Morning Glories in 4 inch pieces; Separate leaves from stem.

Ø  Then wash and drain thoroughly. Keep aside.

Ø  Heat the Oil in a Pan; add Crushed Garlic and sauté for a minute.

Ø  Add Morning glory & Water: Stir fry for 2 mins.

Ø  Add Chilies, Oyster Sauce, Soya Sauce, Salt and Stir for 3 mins in high flame.

Ø  Ensure it should not be overcooked; otherwise the taste will be bad.

Ø  Now the “Stir Fry Morning Glory” is ready.

 Stir Fry Morning Glory is well served with Steamed Rice.

Moong Dal Cabbage Fry

Hi Guys!! In addition to our South Indian Cuisine, I am going to talk about a very simple dish called “Moong Dal Cabbage Fry”. This dish may sound pretty ordinary, but believe me it tastes very delicious. As we know that Indian dishes are rich in spices, but this one is completely other way around.  Since leafy green vegetable (Cabbage) & bean (Moong dal) are the main ingredients, it is considered to be a healthy dish that suits for everyone. We can get Vitamin C, potassium, folic acid, vitamin B6, biotin, calcium & magnesium from ‘Cabbage’ & ‘Moong dal’ is a good source of dietary fiber along with protein, vitamins A, C and E, phosphorus and iron. As far as the cooking process is concerned, this could be one of the easiest dish and takes hardly few minutes to prepare. Here is the recipe in case you would like to try…

Ingredients:

·         Split Green Gram (Moong Dal) – ¼ Cup

·         Cabbage (Chopped) – 1 Small size

·         Garlic Cloves (Minced) – 3

·         Ginger -  ¼ inch piece (Minced)

·         Green Chilly (Chopped) – 3

·         Cumin Seeds – ½ tsp

·         Turmeric Powder – ¼ tsp

·         Salt as per taste

·         Cooking Oil – 1 tbsp

Preparation Method:

Ø  Soak Moong Dal for 5 mins and keep aside.

Ø  Heat the Oil in a Pan; add Cumin Seeds and when it crackle

Ø  Add Chopped Green Chilly; minced Ginger & Garlic and sauté for 1 min.

Ø  Then add soaked Moong Dal and fry for 2 mins in medium flame.

Ø  Finally add Chopped Cabbage along with Salt; Turmeric Powder and cook for 10 mins in medium flame

Ø  Now the “Moong Dal Cabbage Fry” is ready.

Moong Dal Cabbage is well served with Plain Rice and Roti.

Kheer / Khiri (Rice Pudding)

Hi Guys!! In addition to our “Dessert Category”, we will discuss about one of an ancient Sweet dish called “Kheer”or”Khiri”. As per history, the terms Kheer is derived from Sanskrit words “Kheeram” (which means Milk). Kheer is believed to be originated from Puri about 2000 years ago and ever since, it has been cooked for his devotees who come for Darshan almost every single day in Srimandir at Puri (Lord Jagranath Dham),  which is world’s biggest and largest kitchen.  In eastern part of India, Kheer is considered as an auspicious food and being associated with all festivals and special occasions. This is a very delicious and healthy dish as Milk is one of the main ingredients along with Rice and Sugar. As we are aware the health benefit of Milk that almost all important nutrients that necessary for healthy life are being found in the Milk. Milk is an excellent source of Vitamin A & B, Calcium, Carbohydrate, Protein, Riboflavin, etc and daily consumption of Milk can keep us fit and fine. There are many variance of Kheer available these days. Here is the recipe for one of the variance, in case you would like to try…

Ingredients:

·         Rice (Basmati / Scented) – 50 gms

·         Milk – 750 gms

·         Sugar – 5-6 tbsp (as per your taste)

·         Condensed Milk – 4 tbsp

·         Cardamom (Elaichi) – 4

·         Bay Leaf (Tejpatta) – 1

·         Cashew (Kaju) – ¼ Cup (for Garnishing)

·         Raisin (Kishmis) – 1 tbsp (for Garnishing)

·         Salt – 1 Pinch (to balance the sweetness)

·         Ghee – 1 tbsp

Preparation Method:

Ø  Wash Rice and keep aside

Ø  Heat Ghee in a Pan; fry Cashew and Raisin and keep aside for garnishing.

Ø  In the same pan, fry the Bay Leaf along with the Rice for a while and take it out.

Ø  Take a heavy bottom Pan; boil Milk with Sugar, Salt & Cardamom for 5 mins.

Ø  Then add Rice and allow it to boil with Milk at least for 45 mins in low flame or till the rice becomes soft. Ensure that we must stir the mixture continously, otherwise it will stick to the base of Pan.

Ø  Then, add Condensed Milk and again cook it for 5 mins or till it achieved a thick consistency.

Ø  Now “Kheer” is ready. Finally, Garnish with Cashew and Raisin. It can be served Hot or Cold as per your choice.

Chandramukhi Baingan

Hi Guys!! As mentioned earlier, I always love to keep on experimenting different recipes since I realized the magical taste of spices. Out of my innovation, I would like to unveiled one of my favorite vegetarian dish called “Chandramukhi Baingan”. You may be wondering about the name but the fact is that it took me lot of time to name this dish. For the first time when I prepared this dish, I found that the Brinjals / Egg Plants were looked like moon shape, as if the small moons were appeared on my plate and I finally decided to name it “Chandramukhi Baingan. One thing is pretty sure that as name suggests this dish not only looks good but very delicious as well. Whenever, I serve this dish to my Guests, there is always a positive response. The cooking procedure of this dish is very easy. Here is the recipe in case you would like to try…

Ingredients:

·         Long Brinjal/ Egg Plant (Purple/ Green) – 2

·         Onion (Chopped) – 3 (Medium)

·         Tomato (Chopped) – 3 (Medium)

·         Ginger (Chopped) – 1/4 inch Piece

·         Garlic Cloves (Chopped) - 2

·         Turmeric Powder – ½ tsp

·         Red Chilly Powder – 1 tsp

·         Cumin Powder – ½ tsp

·         Sambhar Powder – ½ tsp

·         Garam Masala – ¼ tsp

·         Salt as per taste

·         Cooking Oil – 5 tbsp

Preparation Method:

Ø  Cut Egg Plants / Brinjals in Round shape and keep aside.

Ø  Heat Oil in the Pan and deep fry cut Egg Plants till they turn golden brown.

Ø  Drain out excess Oil and put them in an Oil shocking paper / Tissue paper.

Ø  Heat the rest 1 tbsp of Oil in the same Pan; add Chopped Onion and sauté for 3 mins.

Ø  Then add Chopped Ginger & Garlic and sauté for 3-4 mins on medium flame.

Ø  Add Chopped Tomatoes and cook for 5 mins in medium flame.

Ø  Add Turmeric Powder; Red Chilly Powder; Cumin Powder; Sambhar Powder; Garam Masala; Salt and cook for 2 mins.

Ø  Finally add the Fried Egg Plants in the mixture and cook for 5-7 mins by covering the lid on medium flame too.

Ø  Now the “Chandramukhi Baingan” is ready. Before serving you may take out the excess oil from the dish.

Chandramukhi Baingan is well served with Steamed Rice and Roti.

Chicken Veggie Soup

Hi Guys!! In addition to our Soup category, I am going to talk about one of most eatable soup called “Chicken Veggie Soup”. As you know that Chicken is very good source of protein, which provides the Amino Acid, called cysteine, a substance releases when the soup is cooked and that helps to thin the mucous in the lungs and drive the cough out. It tastes very delicious and helps especially to the older generation, who have poor protein intake. Since the Veggies are other important ingredients, the Soup contains several nutritional benefits as per the merit of each vegetable. In short, Chicken Veggie Soup is very healthy for the people of all ages that help to boost our immune system by which we can keep ourselves fit and fine.  The preparation method of Chicken Veggie Soup are varies from place to place as per the taste of each reason. However I have my own way of cooking….here is the recipe in case you would like to try.

Ingredients:

·         Chicken (Leg Pieces) – 4-5

·         Chicken Stock – 1 Cup (Optional)

·         Cabbage (Small) -1

·         Carrot (Medium) - 1

·         Potato (Medium) – 2

·         Tomato (Medium) –1

·         Onion (White) – 1 (Large)

·         Garlic Cloves – 3 (Sliced)

·         Pepper Powder – 2 tsp

·         Salt as per taste

·         Corn Soup – 1 small Packet

·         Water – 3 Cups

Preparation Method:

Ø  Cut Cabbage, Potatoes & Tomatoes in Quarters.

Ø  Cut Carrot in big size Cubes & Onion in big slices.

Ø  Clean the Leg pieces; place in a large Soup Pan and bring to boil on high flame.

Ø  Boiling after sometime skim off the scum from the top & cook for 10 minutes.

Ø  Add all cut Vegetables (Cabbage, Carrot, Potato, Tomato, Onion and Garlic), Chicken Stock and stir for 10 mins till the Vegetables and Chicken gets tender.

Ø  Add Salt; Corn Soup; Pepper Powder (1 ½ spoon) and cook for  5 mins.

Ø  Finally add Corn Flour mixed water and cook for another 5 mins.

Ø  Now “Chicken Veggie Soup” is ready. Garnish with Pepper Powder (½ tsp).

Ø  Don’t forget to serve it hot.

Rajma Curry (Kidney Beans Curry)

Hi Folks!! In addition to our North Indian Cuisine, I am going to talk about a well known delicious vegetarian dish of Punjabi household called “Rajma Curry”. Rajama, which is famous as ”Kidney Beans” because of its unique kidney like shape. Basically it came from Mexico to Indian Subcontinent and gradually became the integral part of North Indian dishes. One good thing about kidney beans is that it is easily stored and has numerous uses in cooking because they blend with varieties of spices and absorb other flavors well. As far as the health benefits are concerned,  Kidney Beans are one of world’s nutritious food. They are excellent sources of fiber contents due to which it helps to lower the Cholesterol Level and prevents from rising Blood Sugar level, which is helpful for Diabetic Patients. It also provides fat free high quality Protein.  Rajma is one of my favorites. Here is the recipe in case you would like to try…

Ingredients:

·         Kidney Beans (Rajma) – 200 gms

·         Onion(Medium) – 3 (Grated)

·         Ginger Paste – 1 tbsp

·         Garlic Paste – 1 tbsp

·         Tomato Puree – 3 (Medium)

·         Turmeric Powder – ¼ tsp

·         Red Chili Powder – 1 ½ tsp

·         Cumin Powder – ½ tsp

·         Coriander Powder – ¼ tsp

·         Rajma Masala – 1 tsp

·         Garam Masala – ¼ tsp

·         Bay Leaf (Tejpatta) – 1

·         Cinnamon Stick (Dalchini) – 1

·         Salt as per taste

·         Cooking Oil – 2 tbsp

Tips:

After boiling Rajma, don’t throw the water.

Preparation Method:

Ø  Soak Rajma overnight with sufficient water.

Ø  Boil them in a Pressure Cooker (4 whistle) with Salt tills they get tender.

Ø  Heat Oil in a Pan; add Bay Leaf; Cinnamon Stick and fry for 5 sec.

Ø  Add Grated Onion and saute till light golden color in medium flame.

Ø  Add Ginger & Garlic Paste and sauté till its raw smell goes off.

Ø  Add Tomato Puree and cook till the mixture gets separated from Oil.

Ø  Then add Turmeric Powder; Red Chili Powder; Cumin Powder; Coriander Powder; Rajma Masala; Garam Masala; Salt and cook for 5 mins.

Ø  Then add the boiled Rajma, mix well and cook for 5 mins by covering the lid.

Ø  Finally, add boiled Rajma water and cook for 10- 15 mins till the gravy thicken.

Ø  Now the “Rajma Curry” is ready.

 Rajma Curry is well served with Steamed Rice & Roti.