Unique Blogger Award

UNIQUE BLOGGER AWARD

Hi, once again to all my beautiful blogger friends. And Yes, I am happy to tell that I have been nominated for the UNIQUE BLOGGER AWARD by the very sweet and talented Nena of Nena’sbaking recipes. Please visit her blog, it’s wonderful and so vivid and there is lots of learning from it about making cakes and more about baking. You may just find something of your choice surely and do yourselves a favor.

RULES– 1. Share the link to the blogger who has shown love to you by nominating you.

2. Answer the given questions.

3.In the spirit of sharing love and solidarity with our blogging family nominate 15 people and notify them.

4. Ask your set of 3 questions made for the nominees.

 Questions for me…

1. What is the greatest thing that you have done in your life?

Ans-The greatest thing according to me has been that I have managed, taken care of and balanced aspects of my life and my family successfully in which I have found total satisfaction.

2. What is your favorite dessert that you will never feel tired of eating?

Ans-It’s Phirni, an Indian porridge made of rice and milk and nut. It is a slightly different version of Indian kheer. Unlike kheer here the rice powder is mixed in milk to prepare the dish.

3. If you get a chance to travel, which place would you want to go and why?

Ans-If I get a chance to travel, I would like to visit New York. I have seen the place in movies and pictures and I have really liked it.

My questions for the nominees…

1. What is your favorite dress which you find always in fashion?

2. What dish is your favorite which you make in a jiffy and still enjoy its grand taste?

3. What are some qualities a budding blogger should keep in mind when starting a blog to make it presentable?

MY NOMINEES ARE—1.Rateka of Spicey and Sugary Bites.

2.Tingle ur tastebuds blog.

3. Lathiya of Cook with Smile blog.

4. Anuradha Mukherjee of Aromas of my kitchen blog.

5. Megala of Megala’s Kitchen.

6.An Indian Homemaker blog.

7.KR’s blog.

8.Smart veg recipes blog.

9. Priya Pandian of Indian Kitchen blog.

10.The Lighthearted kitchen blog.

11.A foodie housewife blog.

12. Saumya Ananda Krishnan’s blog.

13.The friendly epicurean blog.

14. Malini of Malini’s Space blog.

15.Vinitam singh 09 of Homemade delights blog.

 

Advertisement

Fish Curry With Poppy And Mustard

FISH CURRY WITH POPPY AND MUSTARD

Hello dear friends.Welcome back. Today I’m sharing a recipe of fish made with poppy and mustard. It’s really delicious and a super treat for all who love fish in all its different styles. But every time being delicious. So let’s start with it—

Ingredients:-

1. Fish(small variety)-250 gms.
2. Poppy seeds – 2 tbsp.
3. Yellow mustard seeds – 2 tbsp.
4. Coriander seeds – 1 tbsp.
5. Turmeric Powder – 1 tsp.
6. Red Chilly Powder – 2 tsp.
7. Fish curry masala – 1 tsp.
8. Garam Masala – 1 tsp.
9. Dry Mango or Amchoor Powder.- 1 tsp.
10. Salt – According to taste.

For the tempering:-

1. Curry leaves – A handful.
2. Cumin and black mustard – 1 tsp.
3. Vegetable Oil – 1 tbsp.
4. Green Chillies-2.
5. Kasuri Methi – 1 tsp.

STEPS

Step 1

Wash and marinate the fish with salt, turmeric powder, and garlic. Here I have used a variety of fish called Shrimp Scad. You can use any fish of your choice. Keep aside.

Step 2 

Shallow fry the fish properly.

Step 3 

Grind the poppy seeds, yellow mustard and coriander seeds using a little water.

Step 4

Take a kadhai. Add the vegetable oil to it. Now add the cumin and black mustard, curry leaves and after it splutters add the coriander powder, salt, turmeric powder, red chilly powder and fry for two minutes. Now add the masala paste of poppy and yellow mustard, green chilies, fish curry masala and fry again for two minutes. Add the garam masala. Add water to make the gravy and add dry mango powder to make the curry a bit tangy. Let it simmer on medium flame for three minutes. Now add the fried fish to it and simmer for two more minutes.

Garnish with kasuri methi and chopped coriander. Our fish curry is ready to be served.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

Fried Cottage Cheese Dumplings Curry

FRIED COTTAGE CHEESE DUMPLINGS CURRY

Hello and welcome dear friends. Today I’m sharing a recipe of cottage cheese cutlets dipped in an onion and cashew gravy which is wholesome, tasty and a treat to be had on weekends with the whole family and loved ones. So let’s start—

Ingredients:- For the cottage cheese dumplings.

1. Home made cottage cheese or panir – 200gms.
2. Gram Flour – 1 small cup.
3. Onions(finely chopped) – 1.
4. Green Chillies(finely chopped) – 2.
5. Asafoetida – A pinch.
6. Garam Masala – 1 tsp.
7. Salt – According to taste.
8. Cumin – A pinch.
9. Chopped Coriander – A small bunch.

For the gravy:-

1. Onions -2.
2. Asafoetida – A pinch.
3. Tomato Puree – 2 tbsp.
4. Cashew Paste – 1 tbsp.
5. Turmeric Powder – 1 tsp.
6. Red Chilly Powder – 1 tsp.
7. Coriander-Cumin Powder – 1 tsp.
8. Curry Powder- 1 tsp.
9. Garam Masala – 1/2 tsp.

For the garnish:–

Chopped coriander and fresh cream.

STEPS

Step 1

To make the homemade cottage cheese boil half liter milk in a boiler and then squeeze the juice of half a lemon in it. The milk will curdle and then let it be on gas flame for ten more minutes.

Step 2

Now squeeze out the water from the curdled milk and put it in a muslin cloth and tie it tightly on a hook or put it under a stone mortar-pestle. Let it be as such for half an hour.

Step 3

To make the tikkis take the cottage cheese in a bowl. Add some gram flour, finely chopped onions, green chilies, salt,garam masala, cumin, a pinch of asafoetida and chopped coriander and make patties out of it. Shallow fry them. Keep aside.

Step 4

To make the gravy grind the onions and keep aside. Take kadhai and add vegetable oil to it. Add cumin seeds and add a pinch of asafoetida to it. Now add the onion paste. Fry for four minutes. Next add the salt, turmeric powder, red chilly powder,coriander-cumin powder, curry masala and fry them well. Next, add the tomato puree and fry for two minutes. Now add cashew paste and fry it also for two minutes. Add the water to make the gravy. Let it simmer on heat for four minutes. When the gravy looks cooked drop in the dumplings in it and switch the gas off. Garnish with freshly chopped coriander and fresh cream.

Our Shallow Fried Cottage Cheese Dumplings in curry are ready. Serve it with naan, tandoori rotis, fried rice and other lunch and dinner combos.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

 

Indian Mashed Potatoes

INDIAN MASHED POTATOES

Hello and welcome dear friends to my cozy cooking corner. Today I’m sharing a regular and popular recipe of Mashed potatoes in the Indian version which is tasty with all its different temperings and is a real fun food to pair with steamed rice, lentils, and stir-fries of your choice. So let’s start it’s making—

For the three tadkas:–

Tadka no.1—–

• Onion(finely chopped)-1.
• Green Chillies(finely chopped)-3.
• Chopped Coriander – A small bunch.
• Salt – According to taste.
• Mustard Oil(raw) – 2 tsp.

Tadka no.2-—-

• Cumin – 1 tsp.
• Dry red chilies – 2.
• Salt – According to taste.
• Mustard Oil – 2 tsp.

Tadka no.3-—-

• Black mustard – 1 tsp.
• Dry red chilies – 2.
• Salt – According to taste.
• Mustard Oil – 2 tsp.

STEPS

Step 1

Wash and boil the potatoes. Peel and mash all of them.

Step 2

For making the first set, take a portion of the mashed potato and mix in the finely chopped onions, green chilies, salt and mustard oil in it. And it’s done. We will make the remaining two in the same way.

Step 3

For the second tadka take a pan and add the mustard oil to it. When it gets hot splutter the cumin in it along with the dry red chilly. When it crackles add it to the mashed potato and mix in some salt according to taste. It’s done.

Step 4

Similarly, take a pan, add the mustard oil and black mustard along with some dry red chilies. When it crackles pour it over the third set of potato mash and mix it adding a pinch of salt. And it’s done yet again.

All of our three types of mashed potatoes are done, as fast as you could have wanted them to and they are equally tasty. It is best served with khichadi and fried veggies.

Friends do try this recipe at home. Share your comments and feedbacks. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

Oil Free Mustard Chicken

OIL-FREE MUSTARD CHICKEN

Hello and welcome friends once again. Today I’m going to share a recipe of a special chicken curry made with mustard and it is really a delicious one. It is creative and has all the nutrition you need to make you healthy and hearty too.

Ingredients:-

1. Chicken – 250 gms.
2. Yellow Mustard – 50 gms.
3. Onions – 2.
4. Ginger-Garlic Paste – 2 tsp.
5. Kasuri Methi – 1 tsp.
6. Salt – According to taste.
7. Turmeric Powder – 1/2 tsp.
8. Red Chilly Powder – 1 tsp.
9. Tomato Puree – 1 tbsp.
10. Yoghurt – 2 tbsp.
11. Chicken Masala – 2 tsp.
12. Coriander Powder – 2 tsp.
13. Cumin Powder – 2 tsp.
14. Garam Masala – 2 tsp.

For the tempering :

1. Bay Leaf – 2.
2.  Black mustard- 1 tsp.

STEPS

Step 1 

Wash the chicken. Chop the onions finely.

Step 2 

Take a kadhai, add black mustard, bay leaf to it. When it splutters add the chopped onions and ginger-garlic paste and fry for two minutes.

Step 3 

Now add the masalas, salt, turmeric powder, red chilly powder, coriander powder, chicken masala and fry again. Now add the tomato puree and yoghurt.

Step 4 

Now add the mustard paste and fry for not more than two minutes. The amount of mustard paste should be less only as there are so many other masalas also in the dish. Add the garam masala and fry again. Add water to the gravy and simmer on low flame. Lastly, sprinkle some kasuri methi and mix everything well.

Our oil-free Mustard Chicken curry is ready. You may garnish it with fresh cilantro, fresh cream. Serve it with tandoori rotis, naan, fried rice etc. This is a nutritious and healthy dish which has not even one drop of oil in it.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Lajawab Fish Curry

LAJAWAB FISH CURRY

Hello and welcome back. Today I will share with you a delicious fish curry recipe made in a poppy-cashew-almond sauce which is a real treat to your taste palette. It’s rich, creamy with mild spices and is really a must try idea for everyone who likes to try different ways of making fish. I hope you all will like it well. Do try it sometime. So, now let’s start with its making—

 Ingredients:-

1. Basa fish fillet – 250 gms.
2. Ginger-Garlic Paste – 1 tsp.
3. Poppy seeds – 2 tbsp.
4. Cashews – 5.
5. Almonds – 4.
6. Onion- 1.
7. Turmeric Powder – 1/2 tsp.
8. Red Chilly Powder – 1 Tsp.
9. Coriander Powder – 1 tbsp.
10. Tomato puree – 2 1/2 tbsp.
11. Garam masala – 1 tsp.

For Garnish –

1. Fresh Coriander and green chilies.
2. Fresh Cream – optional.

STEPS

Step 1

Wash and marinate the fish with salt, turmeric, and red chilly powder. Shallow-fry the fish properly and keep aside. Grind the poppy seeds, cashews, almonds, and onion to a fine paste.

Step 2 

Take a kadhai. Add oil to it. When it gets hot, add ginger-garlic paste, tomato puree and fry for two minutes. Now add coriander powder, red chilly powder, turmeric powder, above-made paste and fry again. Now add water to make the gravy and simmer on medium flame for two minutes. When the gravy gets two boils, drop in the fish pieces and also add a pinch of garam masala. Cook for two more minutes. Garnish with cilantro and green chilies. You can also add some fresh cream but it is optional.

Our Lajawab Fish Curry is ready. Serve it in the main course.

Friends do try this recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

Roasted Eggplant Raita

ROASTED EGGPLANT RAITA

Hi, friends welcome to my food corner again. I try to usually make the healthier version of foods and believe in eating right food only, and in this regard, here I have tried to come up with an interesting, healthy and experimental dish which is partly a bharta and partly a raita. I make it in my kitchen quite often because it’s tasty and healthier and good at times when someone in your home is having a stomach problem. This raita-cum-bharta can be made without adding any oil and it has the goodness of curd in it. So it’s a great dish you all must try.

Ingredients:-

1. Eggplants – 2.
2. Yoghurt – 1 cup.
3. Onions(finely chopped) -1(small).
4. Green Chillies(finely chopped) – 2.
5. Grated Ginger – 1 tsp.
6. Red Chilly Powder – 1 tsp.
7. Roasted Cumin Powder – 1 tsp.
8. Mustard Oil – 1 tbsp.
9. Salt – According to taste.
10. Black Salt – A pinch.
11. Dry Mango Powder(optional)- 1 tsp.
12. Catch Dahi Masala(optional) – 2 tsp.

STEPS

Step 1

Wash and slit the eggplants, keeping them intact and roast them on gas. Now put them under running water and deskin them taking out its pulp in a bowl. Mash them.

Step 2

Take a bowl. Add the yoghurt to it. Now mix in the chopped onions, chilies, salt, red chilly powder, black salt, roasted cumin powder and add the mashed eggplants into it. Also, sprinkle some grated ginger. Now add mustard oil. You can also add some dry mango powder if you want a tangier version of this dish, but if you like it simple you can omit this ingredient out. You can also add some catch dahi masala but its optional.

Our Roasted Eggplant Raita is ready. Garnish it with fresh cilantro.

Friends do try this recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

Colocasia Leaf Chutney

COLOCASIA LEAF CHUTNEY

Hello and welcome to my creative corner again. Today I will share a unique recipe of a chutney made from Colocasia or Colocasia Esculenta which is a native, tropical and perennial plant of southern India and Southeast Asia. It is primarily grown as a root and as a leaf vegetable. I have tried a chutney of it, tangy and tasty and quite unique with garlic, lemon and green chilies which I am sure you will all like. The recipe is as follows:-

Ingredients:-

1. Colocasia leaves – 250 gm.
2. Green Chillies – 2.
3. Garlic(chopped) -1/2 tsp.
4. Lemon Juice – 2 tsp.
5. Carom seeds – 1/2 tsp.
6. Asafoetida – A pinch.
7. Mustard Oil – 1 tbsp.

STEPS

Step 1

Wash and chop off the stem of the colocasia leaves and boil it till mushy.

Step 2

Grind the leaves in a grinder and put in a bowl. Now take a saucepan and add some mustard oil and the cut garlic, green chilies and some carom seed and fry it till golden browned.

Step 3

Mix in the above ingredients in the colocasia leaf preparation. Lastly, add salt. Also, add the lemon juice.

Our Colocasia or taro root leaf chutney is ready. Serve it with tortillas, rice, chapatis.

Do taste your dish after every preparation.

Friend do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then, healthy cooking, happy living!!!

Chicken Curry With Poppy And Cashewnuts

CHICKEN CURRY WITH POPPY AND CASHEW NUTS

Hello dear friends.Hope you all are rocking. Yesterday I bought some chicken and decided to make something different from the usual ingredients in my kitchen. Generally, I make an onion-garlic-ginger-curd based chicken curry but then I decided to make it with cashews, poppy, and curd. It turned out to be grand and everyone liked it. It is a rich, flavorful, creamy and classy dish which you can make for friends, colleagues or family and enjoy with vegetable biryani or cumin rice and salads. I hope you all will like it. So let’s start with its making—

Ingredients:-

1. Chicken(curry cut)-250 gms.
2. Onions -200 gms.
3. Ginger-Garlic paste – 1 tbsp.
4. Tomato Puree – 3 tbsp.
5. Yoghurt – 1 cup.
6. Turmeric Powder – 1 tsp.
7. Red Chilly Powder – 2 tsp.
8. Coriander Powder – 1 tsp.
9. Cumin Powder – 1 tsp.
10. Garam Masala – 1 tsp.
11. Poppy Seeds and Cashewnut Paste -2 tbsp.
12. Kasuri Methi – 1 tsp.
13. Cilantro(chopped) – A handful.
14. Lemon Juice – 1 tsp.
15. Vegetable Oil – 3 tbsp.

STEPS

Step 1

Wash and clean the chicken. Chop half of the onions and grind the other half and keep aside. Make a smooth paste of poppy seeds and cashew nuts.

Step 2

Take a kadhai and add the given amount of vegetable oil to it. Now when it gets hot add the cut onions and fry for three minutes. Now add onion paste and add the ginger-garlic paste. Fry again for five minutes.

Step 3

Now add the salt, turmeric powder, red chilly powder, coriander powder, cumin powder,garam masala and also add the tomato puree and the yoghurt. Fry the masalas till cooked and browned.

Step 4

Now add poppy seed and cashew nut paste and fry again. Stir in your chicken and after frying them together for ten minutes add in water for the gravy. Now cook the chicken on medium heat. Switch the gas off and squeeze in the juice of half lemon in the dish and add some kasuri methi also. Boil the curry for four minutes.

Our delicious chicken curry is ready. Garnish the dish with coriander leaves and also fresh cream. Serve it.

Friends do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!