Badami Tandoori Cauliflower and Sweet Potato with Beetroot Chutney

 One of the dish at Fisherman’s Wharf was Badami Broccoli with Beetroot Chutney and Green Chutney… we loved it…. 

Coming back home… wanted to try and make my version of the dish… 

I didn’t have broccoli at home.. hence used cauliflower and sweet potatoes… it’s healthy as no oil has been used…and the cheese can be skipped.

 The Beetroot Chutney is also so very delicious… super easy to make… this Chutney can be served with any fried dish or eaten as a spread on bread… it’s a vegetarian dish… 

For the Badami Tandoori Cauliflower and Sweet Potatoes 

Ingredients 

1 medium size Cauliflower cut into medium size florets 

2 to 3 medium size Sweet Potatoes peeled and cut into medium size cubes

2 Green Chillies 

5 to 6 Garlic cloves 

1 small piece of Ginger 

2 Cheese cubes 

Salt to taste 

1/4 tsp Cardamom powder 

1/4 tsp Pepper powder 

1/2 cup Almonds soaked and peeled 

1/2 cup Curd 

1/2 cup whole milk

Method 

Par boil the cauliflower and sweet potatoes together with little salt.. once done, strain the water out from the vegetables. Take a grinder, add almonds, curd, milk, 1 cheese cube, green chillies, garlic, ginger, salt to taste, pepper and cardamom powder. Grind all the ingredients together. Once done add the paste to the parboiled vegetables. Keep it aside for an hour. Grate the remaining cheese over the vegetables. Bake at 180 degrees celsius for 20 minutes in a preheated oven. 

Beetroot Chutney 

Ingredients 

2 Medium size Beetroot boiled

2 Garlic cloves

2 Green Chillies 

1 tsp Tamarind pulp

Salt to taste 

1/2 tsp Sugar 

Method 

Take a grinder, add the boiled beetroot, tamarind pulp, garlic, chillies, sugar and salt. Grind all the ingredients together. The Chutney is ready.. 

Mushrooms and Prawns Stuffed Long Buns

When we do anything with love, it happy us…. 

Even though I am unable to bake frequently … but when ever I bake, this gives me immense happiness… 

Had some mushrooms in the fridge.. hence used them in this recipe… but any type of stuffing can be used. 

Here is my recipe - 

For the Stuffing  

Ingredients 

1 packet of mushrooms sliced 

Few Prawns cleaned and chopped 

1 Onion sliced 

4 to 5 Garlic cloves finely chopped 

1 or 2 Green Chillies finely chopped 

1 pack of Knorr  Sweet Corn Veg Soup 

1/2 tsp Chilli flakes 

Salt to taste 

2 tsp Butter 

1 tbsp Olive Oil 

1/2 cup Milk 

Method 

Take 1/2 cup of Milk, empty the packet of the soup, stir and keep it aside. Take a pot, add 1 1/2 tsp butter, as the butter melts, add olive oil, add the chopped garlic, green chilli and sliced onion. Stir fry until translucent. Add the mushrooms, stir and cook for a minute, add chopped prawns, stir for few minutes, add the chilli flakes and salt. Pour the milk. Lower the flame and stir continuously until all the ingredients binds together. Add the remaining 1/2 tsp butter and stir. Switch off the flame and keep it aside.. 

For the Bread Dough 

Take 3 portions of Wheat Flour and one portion of All purpose flour, add a tsp of  sugar, salt to taste and mix all the ingredients together, add a tbsp of instant yeast, mix again, add Luke warm water little at a time and mix it together. Knead the dough well for 10 minutes… the dough should be soft and bit sticky, add a tsp of  oil and knead it again. Apply oil on the dough, cover the bowl and keep it aside and let it proof until it becomes double in size. Once double in size, punch the dough and knead the for few more minutes, if the dough is very sticky add little flour. Divide the dough into 6 portions. 

To Make the Stuffed Bread Roll

Stuffing 

Bread dough 

2 tbsp Olive oil

1 Egg beaten 

Method 

Take a portion of the dough, add 1/2 tsp oil, knead the dough for few seconds, press the dough with the help of the palm and spread the dough into a disc. Place some stuffing on the dough, fold in the dough to close the stuffing and make a bun. Place the rolls on a greased tray, or if you have a bun moulds, place the dough in the mould. Cover the bread buns with a cloth for 30 minutes, brush the roll with egg. Give some slits on the bread. Bake the bread roll in a pre heated oven for 20 minutes at 180 / 190 degrees celsius, once done, remove and cool the stuffed long buns, once cool completely enjoy.. 

Mutton Curry / Mangshor Gravy

In earlier days, in most of the Bengali households, Sunday meals were always mutton curry … Mangshor Jhol and rice… I am sure many houses still makes it… but somehow due to the health reasons, nowadays we rarely have red meat at home… today after a long time made mutton curry, a bit different from the regular mangshor jhol… I added the marination as per my mood… marinated the mutton and slow cooked it… 

For Marination 

Ingredients 

500 grams Mutton pieces 

1 big size Onion sliced 

3 tbsp Onion Birista 

5 Garlic cloves 

1 small piece of Ginger 

1 Green chilli

1/2 cup Hung Curd 

Salt to taste 

1/2 tsp Turmeric powder 

1 tsp Cumin powder 

1/2 tsp Coriander powder 

1/2 Fennel seed powder 

3/4 tsp Garam Masala powder ( ground cloves, cinnamon and green cardamon)

1 tsp Chilli powder 

4 to 5 Almonds soaked in water and peeled 

1 tbsp Mustard Oil

Method 

Grind the birista, garlic, ginger, green chilli  and almonds with very little water into a paste. Take a bowl, add mutton, salt, turmeric powder, cumin powder, coriander powder, chilli powder, garam masala powder, fennel seed powder, hung curd, ground paste, sliced onion and mustard oil, mix all the ingredients together, cover and keep it aside for 3 to 4 hours. 

For the Mutton Curry 

Ingredients 

Marinate Mutton 

2 Cloves 

2 Green Cardamom

1 small piece of Cinnamon 

Few Pepper corns

1 Bay leaves 

1/4 cup Mustard Oil

1 tsp Ghee

Salt if required 

1 tsp Sugar

1 big or more cup of Hot Water 

Method 

Take a wok, add mustard oil, let the oil heat up, lower the flame and add the ghee, add sugar,  bay leaves, cloves, green cardamom, pepper corn and cinnamon. Let it crackle, add the marinate mutton, on medium  low flame, cover and cook the mutton and keep adding little hot water stir the mutton occasionally until the mutton is cooked. Add more water as required for the gravy, simmer for 2 to 3 minutes and switch off the flame, serve with rice, roti, paratha etc. 

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Poee / Poi

This is a popular Goan flat bread eaten with curries or vegetable. It’s delicious. 

Ingredients 

2 cups Wheat flour 

2 cups All Purpose Flour (Optional) 

Can replace with whole wheat flour 

2 tsp Instant Yeast

Salt to taste 

2 tsp Sugar

1/4 cup or as required Wheat bran

Luke warm water as required 

1 tbsp Oil

Method 

Take a bowl, add both the flours, sugar, yeast and add little water at a time, and start to knead the dough. Take 1/2 tbsp oil and salt, add the ingredients to the dough and continue to knead the dough until the dough is soft and smooth. Apply the remaining oil, cover the dough and keep the dough to rise double in size. Once done take the dough and knead the dough once more for few seconds. Divide the dough into 10 portions. Keep the rolled ball aside covered for 10 minutes. Remove the center rack of oven and place it on the lowest rack. Preheat the oven at 250 degrees celsius. Take a portion of the dough, take the wheat bran on a plate,  apply the wheat bran on the dough, and either roll the dough out or pressure the dough with the help of your hand, make a thick disc about 5 inches. Repeat the process with other portions. Place the rolled dough on the baking tray. Cover and keep the disc aside for 45 minutes. Now bake the poi on the lower rack of the oven for 8 to 10 minutes at 250 degrees celsius, depending upon your oven temperature.  The poi will fluff up and turn brown in colour. Remove the poi from the baking tray and keep it on the cooling rack to cool it down further. Enjoy the poi with any kind of curries.. 

 

Apple and Beetroot Spread

 

Ingredients 

1 1/2 kg Apples peeled and cut into pieces 

2 Oranges cut and seeds removed

1 Beetroot peeled and cut into small star shape

Some Mint leaves

1/2 tsp Grated Ginger 

Sugar equal quantity as the pulp got from the apples

1/2 tsp Salt

1 Stick Cinnamon 

1 Star Anise

Method 

Boil the Beetroot stars with a tbsp sugar and little water for 5 minutes, discard the juice and keep the Beetroot stars aside. 

Take the Apple pieces and Oranges… blend them into a pulp. Strain the pulp through a strainer. Take a pot, add the pulp, salt, sugar, cinnamon and star anise.. let the ingredients simmer and cook until it reduces. Stir occasionally. To check, take a small plate, pour few drops of the spread. The spread shouldn’t be runny. Once done, switch of the flame.. add the grated ginger, Beetroot stars and mint leaves.. stir.. while warm, pour the spread in a glass jar. Let it cool, then close the lid, this stay good in the fridge for about 8 months..