ALOO POSTO

ALOO POSTO

This popular Bengali dish was pointed out to me by my friend, Vidya Pai (who has lived for long in West Bengal) in a food group in which we are members.

I tried to find out more about this dish which gets its name from the two main ingredients namely potatoes ("aloo") and poppy seeds ("posto" in Bengali). Poppy seeds are called "khus khus" in Hindi/Marathi, and "gasagase" in Kannada. I was happy to know that poppy seeds  have many health benefits.

 I do realize that Aloo Posto gets a distinct flavour when cooked in mustard oil. However, not being accustomed to using this, I used the regular cooking oil. I feel you need to develop a taste for mustard oil over time.

According to Vidya, if you are using mustard oil, you would first heat it to a smoking point, then switch off the gas and let it rest for about 5 minutes. Then you would heat the oil again. This process is called "burning the oil" and helps to reduce the pungency of the mustard oil.

This was my first time trying out Aloo Posto. The potatoes perhaps could have been coated more with the poppy seeds paste but nevertheless my husband and I enjoyed the dish very much.

Ingredients:

• Aloo (Potatoes) 2
• Posto ( Khus Khus or Poppy Seeds), 2 tbsp
• Green Chillies, 3 
• Kalonji (Nigella), 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Mustard Oil, 2-3 tbsp * I used the regular cooking oil

Method:

Wash, peel and cut the potatoes into bite-size cubes and place them in water so that they don't get discoloured
In another bowl, soak the posto/khus khus in a little water for about 30 minutes
In a small mixer jar, grind together the soaked posto/khus khus and the green chillies, adding 3-4 tbsp of water to get a thick and smooth paste. Keep aside
Heat the oil in a pan and when it gets hot add the nigella seeds and when they sizzle, add the potato cubes
Saute the potatoes on medium flame for 3-4 minutes till they soften slightly
Add salt to taste and turmeric powder and mix well
Add a cup of water and cook covered till the potatoes are done
Now, to this add the ground poppy seeds paste and mix well
Cover the pan and let it simmer till you get the desired semi-dry consistency

PANEER PARATHA

PANEER PARATHA

Whether you have them for breakfast, lunch or dinner, parathas ( also called paranthas) are tasty and filling. They can be served with curds as I have done today or with pickles, curries, or even ketchup. We make parathas very often so elsewhere in this blog you will find recipes for many varieties of parathas, like for example Aloo and Pudhina Paranthas made with potatoes and mint, Gobhi Paranthas made with cauliflower, and the less common, Spring Onion Paranthas.

Today's recipe is adapted from Paneer Paratha by Nisha Madhulika who I greatly admire, and uses paneer or cottage cheese as the stuffing. You can use either ghee or oil for making the parathas, I normally use regular cooking oil to avoid the use of ghee. The stuffed parathas are usually kept thick, with the thickness and size of the parathas depending on individual taste.

Ingredients:

• Atta (Wheat Flour), sieved, 300 gms + some for dusting the parathas while making them
• Paneer (Cottage Cheese), 100 gms
• Green Chillies, finely chopped, 1-2
• Ginger, grated, 1/2 " piece
• Coriander Leaves, chopped, 1 tbsp
• Coriander Powder, 1 tsp
• Chilli Powder, 1/4 tsp or to taste
• Amchur (Dry Mango) Powder, 1/8 tsp
• Garam Masala, 1/8 tsp
• Salt, to taste
• Oil, as required to knead the dough, and to make the parathas

Method:

In a bowl, add the sieved atta, salt, and 1 tsp of oil and adding luke warm water little at a time knead the dough for the parathas. Keep the dough aside to rest for about 15-20 minutes

In another bowl, grate or crumble the paneer and mix together the paneer, green chillies, chopped coriander leaves, chilli powder, coriander powder, amchur powder, garam masalal and salt to prepare the stuffing for the parathas
Make a lemon sized ball of the dough that has been rested, dust it with atta and roll it into 3 " discs
In each of the discs, evenly spread 2 tsp of the paneer mixture, and fold the disc from the edges to the centre to enclose the stuffing
Once again dust it in the atta and roll it into 6" discs
Grease and heat a tawa and place a paratha on it, apply ghee/oil on both sides and on the corners of the paratha
Keep flipping the paratha till it gets nicely browned on both sides
Prepare all the parathas in the same manner with the remaining dough
Serve the hot parathas with a curry or chutney of your choice or with curds and pickles.

OUR DINING EXPERIENCE AT BARBECUE NATION : BARBECUE DELIGHT

OUR DINING EXPERIENCE: BARBECUE NATION

If you want to eat at Barbecue Junction, even on a week day, please make a booking. Their centralized reservation system will book a table for you at any of their outlets. We booked a table for two at their JP Nagar, Bengaluru restaurant for a birthday lunch for my husband recently. It was a Wednesday afternoon but the place was full up.

Let me start by saying that you need to have a huge appetite if you are to do full justice to the spread laid out before you. We generally have the starters to our fill and go straight on to the desserts on offer. Naturally, there is a main course on offer too which we usually skip! The menus below give you an idea of what is in store. They are not as strong in their spellings as they are in the food they serve. I am glad it is not the other way around!

The non-vegetarian starters were wholesome and delicious, especially the prawns and the fish, We had a choice of chicken, fish, mutton and prawns. For the vegetarians there were starters with mushroom, corn and pineapple as far as we could make out.

The mojito which came as a complimentary drink with its minty  and lemony flavours was most refreshing.

The service was prompt and efficient. The starters were replenished quickly with new ones on the hot grill placed on our table. As accompaniment to the starters were various dips and sauces which you chose to match the starter you were having.

After a leisurely lunch, we headed to the dessert counter. We had chocolate brownies, vanilla ice cream with chocolate sauce and some mango ice cream skipping the gulab jamuns, pastries, and fresh fruit.

Last but not the least were the kulfis. Again there was a wide variety to choose from. We sampled the chocolate kulfi, the kesar and badam kulfi and the best of all the pan kulfi.

I must mention that since I had told them it was my husband’s birthday when I made the booking, they had rustled up a cake with his name on it and the staff gave a robust rendition of their own birthday song!

The approximate cost for a meal for two is Rs.1800/- All in all, we came away very satisfied with our experience at Barbecue Nation and would most happily recommend this to you.

  

TOMATO & PANEER SOUP

TOMATO & PANEER SOUP

As we head into the winter, I make soups more often as they are healthy and nutritious. Elsewhere in this blog you will find recipes for Red Pumpkin Soup, Spinach Soup, and Carrot Soup.

I liked the combination of tomato and paneer (cottage cheese) in this recipe adapted from MasterChef Sanjeev Kapoor's book, "Simply Indian".

To save time, I made this soup using water but you could make vegetable stock and use it instead. A nice feature of this soup is that you get to eat the paneer cubes as you enjoy the soup.

Ingredients:

• Tomatoes, medium-sized, 5
• Paneer (Cottage Cheese), 100 gms
• Onion, medium-sized, 1
• Ginger, 1 " piece
• Garlic, 4 cloves
• Green Chillies, 2
• Tomato Ketchup, 4 tbsp
• Water, 4 cups
• Salt, to taste
• Pepper, crushed, 1/4 tsp
• Rice Powder, 1/2 tbsp
• Fresh Coriander Leaves, a few sprigs
• Oil, 2 tsp

Method:

Cut the paneer into small cubes and keep aside
Wash and chop the tomatoes.
Chop the onion
Peel, wash and chop ginger and garlic.
Wash and chop the green chillies and fresh coriander leaves.
Add 1/2 cup of water to 1/2 tbsp of Rice Powder to make a smooth paste, without any lumps. Keep aside.

Heat oil in a thick-bottomed pan and when it gets hot add the chopped onion. Saute on high flame till it becomes translucent
Add the chopped ginger and garlic and saute for a couple of minutes.
Add the chopped tomatoes, green chillies and saute for a minute
Next add the tomato ketchup, and water and bring the mixture to a boil
Let the mixture cool, then mash and strain it through a strainer
Puree the vegetables that remain and add it to the soup
Heat the soup on medium flame and allow it to simmer
Add the salt and crushed pepper and mix well
To this add the paneer cubes and the rice powder paste to thicken the soup
Cook for a minute on medium flame
Serve hot garnished with chopped fresh coriander leaves

CARROT METHI PACHADI

CARROT METHI PACHADI

Today's recipe made of Carrots and Fenugreek Leaves (Methi Leaves) along with lentils and spices is from the State of Andhra Pradesh. Ths "pachadi" is nothing but a kind of semi-dry chutney. I liked this recipe as it does not call for the use of coconut. We enjoyed this both with rice and rotis.

I must thank my friend Shamala Bhat for pointing out this recipe in a cookery group in which we are members. This has been adapted from Carrot Methi Pachadi in the popular web site Sailu's Food.

The sweetness of the carrots offset the bitterness of the methi leaves and the use of lentils gives the chutney a crunch. I hope you will like it as much as we did.

Ingredients: 

• Grated Carrots, 2 cups
• Methi Leaves (Fenugreek Leaves), loosely packed, 1 cup
• Urad Dal (Split Black Gram Dal, 1 tbsp
• Chana Dal (Split Bengal Gram), 1 tbsp
• Jeera (Cumin Seeds), 1 tsp
• Mustard Seeds, 1/2 tsp
• Roasted Byadgi Red Chillies, 2
• Garlic Flakes, 5
• Green Chillies, slit, 2
• Grated Jaggery, 1 tbsp, 
• Salt, to taste
• Lemon Juice, 1 tbsp
• Oil, 3 tsp

For Seasoning:-:

• Mustard Seeds, 1/ 2 tsp
• Urad Dal, 1/2 tsp
• Curry Leaves, 8-10
• Oil, 1 tsp

Method:

Wash and grate the carrots and keep aside

Pluck the methi leaves from their stems, wash well and pat dry. Keep aside.
Grate the jaggery and keep aside
In a thick-bottomed non-stick kadhai heat 1 tsp of oil and when it gets hot add the garlic, cumin seeds, urad dal, chana dal, and mustard seeds. Fry on medium heat till the dals change colour, become golden and give off a good aroma. Transfer to a plate and keep aside. *Since I used Roasted Byadgi Red Chillies, I have not added red chillies in this step for roasting
In the same kadhai, add 1 tsp oil, fry the slit green chillies and the grated carrot for about 3-4 minutes till the rawness of the carrot goes. Remove and keep aside.
Next add 1 tsp oil and the methi leaves and saute for about 3 minutes till the methi leaves wilt
Remove to a plate and allow it to cool
Grind the mixture of dals, garlic and spices and roasted red chillies to a coarse paste without adding any water
To this add the sauteed carrot and methi, along with grated jaggery and salt
Grind once again using the minimum water required to get a coarse semi-dry chutney
Finally, season the chutney with mustard seeds, urad dal, and curry leaves
Pour the seasoning to the chutney, add the lemon juice and mix well

BHINDI SHENGDANA

BHINDI SHENGDANA

"Bhindi" and "Shengdana" are the Marathi words for Lady's Fingers (Okra) and Groundnuts (Peanuts) respectively hence the name of this dish. I am fond of both lady's fingers and groundnuts as you will see from the recipes for Bhindi Masala, Bhenda Sagle (Lady's Fingers Curry), and  Okra & Peanut Stir Fry elsewhere in this blog.

In a cookery group in which I am a member, this dish was made by my friend Vidya Nayak Shenoy. I have adapted this from the outline given by her. For best results, it is better to choose lady's fngers that are tender. We enjoyed this dish very much, both as an accompaniment with rice and rotis.

Ingredients:

• Bhindi ( Lady's Fingers), 250 gms
• Medium-sized Onion, chopped, 1
• Cumin Seeds, (Jeera) 1/2 tsp
• Turmeric Powder, (Haldi)1/4 tsp
• Chilli Powder, 1 tsp or to taste
• Coriander Powder, 1 tsp
• Cumin Powder, 1/2 tsp
• Kasoori Methi, roasted and crushed, 1 tsp
• Groundnuts, 1 and 1/2 tbsp
• Salt, to taste
• Oil, 1 tbsp

To Be Ground to a Coarse Paste

• Coconut Gratings, 1 tsp
• Green Chillies,2
• Ginger, 1/2 " piece
• Coriander Leaves, a few sprigs

Method:

Wash and pat dry the bhindi. Snip off the two ends and cut them into roundels. Keep aside

Dry roast the groundnuts and powder it coarsely in a mixer in a pulse mode. Keep aside

In a small mixer jar, grind together coconut gratings, green chillies, ginger and coriander leaves to a coarse paste, without adding any water. Keep aside.

Heat oil in a thick-bottomed kadhai and when it gets hot add the cumin seeds, when they sizzle add the chopped onion and fry till it becomes translucent

Lower the flame. Add the turmeric powder, chilli powder, coriander powder, and cumin powder and mix well making sure the spice powders don't get burnt

Now add the coarsely ground paste of coconut gratings, green chillies, ginger and coriander leaves and fry for a couple of minutes 

To this add the chopped bhindi, salt and cook on medium/low flame without adding any water till the bhindi gets done. Make sure the bhindi does not get over cooked 

Finally add the crushed kasoori methi and the coarsely ground groundnut powder 

Mix well and transfer to serving bowl

Serve hot with rice or rotis

CRISPY CHILLI BABY CORN

CRISPY CHILLI BABY CORN

I am always on the look out for recipes for starters, as they set the tone for a dinner as it were. Some of the interesting starter recipes you will find elsewhere in this blog are Hara Tawa Paneer, Semolina Roast Potato, and Paneer Tikka Kathi Rolls.

I recently came across this Indian Chinese starter which I have adapted from Crispy Chilli Baby Corn by Richa Sharma in Sify Bawarchi. I particularly liked that in this dish we shallow fry the baby corn and not deep fry it.

As is common with dishes in Indian Chinese cuisine there are a large number of items in the Ingredients but I assure you the final result is well worth getting them all together.

Ingredients:

• Baby Corn, 250 gms, 
• Small-sized Onions, 2 
• Spring Onion Whites, 1/3 cup.
• Spring Onion Greens, 1/4 cup.
• Ginger, chopped, 1 tbsp
• Garlic, chopped, 1 tbsp
• Capsicum, large-sized, 1,
• Green Chilli Paste, 1 tsp
• Tomato Sauce, 1 and 1/2 tbsp.
• Soya Sauce, 2 tsp
• Vinegar, 2 tsp
• Sugar, 1/2 tbsp.
• Corn Flour, 1 tbsp.
• Water, 5 tbsp.
• Salt, to taste,
• Oil, 2+ 1 tbsp.

For the Marinade:

• Corn Flour, 1 tbsp.
• Ginger Garlic Paste, 1/4 tsp
• Black Pepper Powder, a large pinch or 1/8 tsp
• Salt, to taste
• Water, a few tbsp.

Method:

Cut the baby corn into 1 " pieces, quarter the onions, and chop the spring onion whites and greens. Keep aside.

Thinly slice the capsicum. Keep aside.
Prepare the marinade by mixing the ingredients listed under "For The Marinade" (black pepper powder, ginger garlic paste, salt, corn flour and water) in a bowl.
Marinate the baby corn in this for about 10 minutes
Heat 2 tbsp of oil in a thick-bottomed pan and when it gets hot add the marinated baby corn and shallow fry on medium flame till it turns golden brown on all sides. Keep aside.
Heat 1 tbsp oil in a thick-bottomed wok and when it gets hot add the chopped ginger and garlic
Saute on high flame for 1/2 a minute
Add the chopped spring onion whites and quartered onions and saute for 2-3 minutes
Next add the thinly sliced capsicum and stir fry for about 2 minutes
Add green chilli paste, tomato sauce, soya sauce, vinegar, sugar and mix well

Add the shallow fried baby corn and toss for a minute on high flame

Add 1/4 cup of water, mix well, check for salt (and add if necessary)

Now add the paste made of 1 tbsp of corn flour and 5 tbsp of water
Mix well and toss on high flame for 2- 3 minutes

Add most of the chopped spring onion greens and combine

Lastly, garnish with some more spring onion greens

Serve hot

PANEER PULAO

PANEER PULAO

In India, we make a wide variety of pulaos which are usually made with Basmati rice. Elsewhere in this blog, you will find recipes for Panchranga Pulao, Mint Pulao, and Aloo Chutney Pulao.  Today's dish is an easy to make pulao in which we add Paneer or Cottage Cheese, adapted from Paneer Pulao by the legendary Tarlaji Dalal.

Do remember that whenever we use Basmati rice, it is best to wash and soak it for a minimum of 30 minutes to about an hour. Then drain out the excess water before you cook the rice. This pulao is best cooked directly in the pressure cooker.

The combination of paneer and the spices gives the pulao a nice aroma and taste.

Ingredients:

• Paneer Cubes, 1 cup
• Basmati Rice, 1 cup
• Onions, thinly sliced , 1/2 cup
• Ginger, chopped, 1 tbsp.
• Garlic, chopped, 1 tbsp.
• Green Chilli Paste, 1 tbsp.
• Tomato Puree, 3 tbsp.
• Sugar, a pinch
• Garam Masala, 1/2 tsp
• Curds, 1 tbsp.
• Butter, 2 tsp
• Oil, 1 tsp
• Salt, to taste
• Coriander Leaves, chopped, 2 tbsp., for garnishing

Method:

Wash and soak the basmati rice for 1 hour and drain the excess water. Keep aside.
Heat the pressure cooker and when it gets hot add 1 tsp of oil and 2 tsp of butter

Add the thinly sliced onions and saute on medium flame for a couple of minutes or till the onions become translucent

Next, add the ginger, garlic and green chilli paste, and continue to saute on medium flame for 1 minute

Add the tomato puree, mix well and saute for 1 more minute

Now add the soaked and drained Basmati rice and saute for 1 minute

Add the paneer cubes and saute for 1 more minute

Next, add 2 cups of hot water, salt, sugar, garam masala, and curds

Mix well and pressure cook for 2 whistles

Allow the cooker to cool before opening

Carefully transfer the pulao to a serving bowl taking care that the cooked rice does not break

Garnish with chopped fresh coriander leaves
Serve hot with raitha or side dish of your choice