Mix Pulses in Sour Green Masala Curry / Mix Dal Khatta Hara Masala Curry Mei

Mix Pulses in Sour Green Masala Curry / Mix Dal Khatta Hara Masala Curry Mei.....

As extreme Summer is in... I don't feel like cooking, neither there is any appetite. Only thing I feel like is either have some thing tangy or some thing cool to drink. I has some pre soaked mix pluses and few green small size mangoes. So made this tangy curry to have it with rice, roti or paratha. Tasted quite tangy.... give it a try for yourself.

To make the Sour Green Masala 

Ingredients 

6 Garlic cloves 

1 small piece of Ginger 

2 tbsp Coriander leaves 

1 small Green Mango cut into wedges

2 Green chillies

Method 

Grind all the above ingredients in a grinder.

To make the Curry 

Ingredients 

2 cups  Mix pulses washed and soaked for 6 hours (Black chana and Green Chana / Chickpeas,  Moong / Whole Green gram,  Dried Chawali / Black eyed beans, Whole Massor Dal / Whole Red  Lintel, Matki / Moth Beans)

1 Onion chopped 

1 Tomato chopped 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

1/2 tsp Curry powder 

Salt to taste 

1/2 tsp Cumin seeds 

1 Dry whole Red Chilli broken into pieces 

Green Masala 

1 tbsp Ghee 

Few Coriander Leaves for Garnishing

Method 

Take a pressure cooker. Add the pulses and 4 cups of water. Pressure cook it on low flame till 4 whistles or till done. Let the pressure release.  Add 2 cups of water. Add the salt, turmeric powder, curry powder and garam masala powder. Let it simmer on low flame. Take a pan, add ghee. Let it heat. Add cumin seeds and whole red chilli. Let the cumin seeds crackle. Add the onions and sauté it till brown in colour. Add the green masala and the tomato. Sauté it for 5 minutes until mushy. Add the seasoning to the mix pulses. Cook further for 5 minutes. Garnish with coriander leaves and serve hot with Rice, Roti or Paratha.......

Fish Egg Omelette Singaporean style...

Fish Egg Omelette Singaporean style...

Recently during my visit to Singapore, I had this amazing Oyster Omelette in one of the Hawker centre. Though it was delicious, but oily. Back home I wanted to desperately make this dish, I could not get Oyster... so tried to be a bit innovative... I had Rohu fish eggs which I used in place of Oyster.

For Fish Egg Omelette
Ingredients 
1 bowl of Rohu Fish Eggs
3 Eggs
4 Garlic cloves finely chopped
1 Spring Onion chopped
2 tbsp  Cornflour
1 tbsp  Rice flour
1 tbsp Soy Sauce
1 tbsp Oyster sauce
1 tbsp Rice wine
Salt to taste
1/4 tsp Pepper powder
2 tbsp Oil
Few Coriander Leaves for Garnishing

Method
Wash the Fish eggs and drain well. Mix both cornflour and rice flour together with 8 tbsp of  the water to make a thin batter. Heat a large heavy frying pan until very hot and add 1 tbsp oil and spread it. Pour in the batter and cook  until the batter is half set. Add the eggs and spread it on the batter. When the eggs are almost set, cut the Omelette into pieces and set it aside on the pan. Pour the remaining oil and fry the garlic for a few seconds. Add the soy sauce, wine, salt and pepper. Add fish eggs  and cook for 2 minutes. Mix in the egg Omelette and spring onions. Garnish with coriander leaves  and serve hot with Chilli sauce.

Chilli Sauce

Ingredients
4 Red Chillies
4 Garlic clove
1 piece of Ginger
2 tbsp Vinegar
1/2 tsp Sugar
Salt to taste
3 tbsp Water

Method

Add all the above ingredients in a blender, blend it till fine paste.

Ruhi Maccher Aloo diye Jhol / Light Gravy with Ruhu Fish and Potato

Ruhi Maccher Aloo diye Jhol 

Light Gravy with Ruhu Fish and Potato  

Bengalis love Jhol to have it with hot steam rice. Jhol are usually light, liquid gravy. Jhol can be made with fish, meat or vegetables. The Jhol ingredients can vary according to the recipe. Here today I have made Jhol with fish and potatoes. Other vegetables can be added as per the availability.   

For the Fish Fry

Ingredients 

5 to 6 pieces of Rahu Fish 

1/4 tsp Turmeric powder

Salt to taste

1/4 cup Mustard oil 

Method

Marinate the fish with salt and turmeric powder for 10 minutes. Heat the mustard oil till smoking point. Lower the heat. Fry the fish till brown on both the side. Take it out on an absorbent paper. 

For the Gravy 

Ingredients

Fried Fish 

2 medium size Potatoes cut into wedges 

2 medium size Tomatoes cut into wedges

2Green Chillies slit 

2 tbsp Garlic, Ginger and Chilli paste  ( 3 Garlic cloves, 1 small piece Ginger and 2 Green Chillies)  

1/4 tsp Nigella Seeds 

1/4 tsp Turmeric powder

Salt to taste 

2 tbsp Mustard Oil 

2 tbsp Coriander leaves chopped

Method 

Use the same wok in which the fish was fried, take out the extra oil and keep 2 tbsp oil in the wok. Heat the oil, add Nigella seeds and green chillies. Saute it for a minute. Add the potatoes, stir fry for 2 minutes, add the ginger garlic chilli paste. Saute it for 3 minutes. Add the salt and turmeric powder, stir for a minute. Add the tomatoes. Saute it again for 2 minutes. Add 2 1/2 cups of water. Let it boil and then let it simmer till the potatoes are cooked. Add the fish and simmer for 2 minutes. Switch of the flame. Sprinkle coriander leaves. Serve with hot steam Rice. 

Chocolate cake with Butter cream decoration

Minni goes wild was the theme of the cake as a girl enters her wild teens... This is a chocolate cake with fresh cream and butter cream decoration on top.. 

Indonesian style Eggplant Sambal / Sambal Terong

Indonesian style Eggplant Sambal / Sambal Terong

 It has a tangy, sweet and spicy taste and is very delicious. It is very easy to make and it can be had with steamed rice. 

Ingredients

2 medium long  Eggplants cut into cubes 

10 Fresh Red Chillies chopped

6 Shallots chopped 

4 Garlic cloves 

1 tbsp Shrimp paste (Optional) 

1 tbsp  Palm Jaggery  grated 

Salt to taste

2 tbsp Tamarind paste 

1/4 cup Oil 

Method

Take a bowl and soak the tamarind paste in 2 cups of water. Keep it aside. Grind chillies, shallots, salt, shrimp paste, palm jaggery and garlic in a mortar and pestle or grind it in a grinder. Heat oil for frying in a wok, stir-fry the eggplant till light pink in colour. Remove from the wok and drain it on a paper towel. Add the paste.  Stir fry for 2 minutes, on medium heat.  Add tamarind water.  Let boil, for  10 minutes. Add the eggplants. Mix well and cook for another 2 minutes. Remove from heat and serve it with steamed rice.