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On a trip to Bangalore, India a few years back, we met a wonderful Bengali chef named Manik Malik. He shared his very popular Bengali Fish Curry recipe with us. Fish lovers will rejoice at this delicious curry recipe made with simple ingredients and a simple process. (more…)
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Sindhi Kadhi is a dish that is fully rounded and has so many levels of flavor. The hints of sweet and tangy combined with the spiciness and the beautifully colored vegetables is a feast to the eyes and to the hungry stomach. Change out the vegetables, eliminate some you don’t like or add on the ones you love – it’s a very forgiving dish. Enjoy this Sindhi Kadhi with some plain white Basmati Rice and you’ll need little else to satisfy the soul.
Prep Time: 15 min
Cook Time: 30 min
Serves: 4 – 6
Ingredients:
Water – 5.5 Cups + .5 Cups
Besan/Chick Pea Flour – 1/3 Cup
Drumsticks – 1 Cup, cut to 1″ length
Carrots – 2 med. peeled, washed and cut
Cauliflower – 2 big florets, cut to bite-size
Green Beans – 10, cut to 1/2″ pieces
Potato – 1 medium, cubed
Green Chillies – 4 or to taste, slit
Small Eggplants – 3, cubed
Oil – 1 tbsp
Methi / Fenugreek Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – to taste
Jaggery – 2 tbsp or to taste
Tamarind – 2 tbsp or to taste
Cilantro – for garnish
Method:
1. In pressure cooker, combine the Chickpea Flour and the 5.5 cups of Water and remove all lumps.
2. Pressure cook for 1 whistle and allow the pressure to release by itself.
3. In a small saucepan, combine the 1/2 cup Water and the Drumsticks and allow them to come to a boil.
4. Once the Water and the Drumsticks have come to a boil, low heat to a simmer and cook till ready to use.
5. In a big open pan, heat Oil on medium heat and add in the Fenugreek Seeds and allow them to sizzle.
6. Add in Turmeric and Red Chilli Powder and immediately after that all the Vegetables (Potatoes, Green Chilies, Carrots, Cauliflower, Beans & Eggplant)
7. Turn the flame up to a high, mix and coat all the Vegetable with the Oil.
8. Cook for about 3 minutes or till the Vegetables get a slight golden brown and lower the heat to a medium.
9. Add in the Chickpea Flour and Water, add the Drumsticks and the water, cover and cook for 15 minutes.
10. Add in the Salt, Jaggery and Tamarind Paste and mix.
11. Increase heat and allow the Kadhi to reduce and thicken up to a thin custard consistency.
12. Garnish with Cilantro and serve with Rice.
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A beautiful Daal with a soothing, homey feel to it that is sure to satisfy the palate and the soul. Simple, easy and delicious Urad Daal can also be made as easyly on the stove-top in a sauce pan or in a pressure cooker. Enjoy this Gujarati roadside dhabba dish.
Prep Time: 10 min
Cook Time: 4 Hours
Serves: 4-5
Ingredients:
Urad Daal – 1 cup
Water – 6 cups
Salt – to taste
Lemon Juice – 1 tbsp or to taste
Seasoning:
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Cumin Seeds – 1 tsp
Dry Red Chilies – 2 or to taste
Asafoetida – 1/8 tsp
Curry Leaves – few leaves
Green Chillies – slit, to taste
Ginger – 1/2 tbsp, minced
Garlic – 1/2 tbsp, minced
Cilantro – for garnish
Method:
1. Wash the Urad Daal under the tap till the water runs clear.
2. In the Slow Cooker combine the Daal and the Water.
3. Give the daal a mix, cover and cook on high for 4 hours .
4. After the 4 hours, open, mix and add Salt and Lemon/Lime Juice and mix.
5. To work on the seasoning, heat Oil & Ghee in a skillet.
6. Add in the Cumin Seeds and allow them to sizzle.
7. Add in the Dry Red Chillies, Asafoetida, Curry Leaves, Green Chillies, Ginger & Garlic. Cook for a minute.
8. Add the seasoning to the Daal, add in fresh chopped Cilantro and it’s ready to serve.
9. Enjoy with Chapatis, Rice or by itself, as a soup.
Tips:
Pressure Cooker Method:
1. Cook Daal with the Water and allow the Pressure Cooker to whistle 1 time.
2. Turn the flame off and allow the pressure to go down by itself.
3. Open the Cooker follow the same steps mentioned above.
Stove-Top Method:
1. Cook Water and Daal in a Saucepan, covered, till the Daal is cooked.
2. Follow the same steps as the Slow-Cooker Method.
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Valentines Day is coming up and here is your chance to present your sweetheart a show stopper dessert! Ultra soft spongecake is rolled around your choice of filling (jam, jelly, whipped cream, chocolate, etc). Try this Swiss Roll recipe for a sure fire way to someone special’s heart. (more…)
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Have you ever wondered what is the difference between jams, jellies and preserves? Well, watch this week’s Tip Tuesday video for the answer plus a tip! (more…)
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Doi Maach is a very unique dish with very little spices and the flavor of the fish is the star of the dish. “Doi” is Yogurt or Curds and “Maach” is Fish and the mix of the two is just right and a perfect blend. Rohu is an everyday fish in a Bengal and to get the authentic flavor, that is the best fish to use. Sometimes, it’s hard to find Rohu, here are some of the options: Red Snapper, Halibut, Cod, Haddock, Swordfish. You can use steaks or cut fillets into bite size pieces, it still tastes great. Thank you, Sayanti for this recipe.
Prep Time: 5 min.
Cook Time: 25 min
Serves: 2-3
Ingredients:
Rohu/Rui – 1/2 lb (250 gms)
Substitutes:Red Snapper, Halibut, Cod, Haddock, Swordfish
Turmeric Powder – 1/4 tsp + 1/4 tsp
Salt – 1/4 tsp + 1/4 tsp or to taste
Onion – 1/2 medium
Mustard Oil – 3 tbsp
Cardamoms – 4
Cloves – 4
Bay Leaves – 2-3
Cinnamon – 1″ pc
Green Chillies – to taste, slit
Ginger – 1 tsp, minced
Red Chili Powder – to taste
Sugar – 1/4 tsp
Yogurt – 2 tbsp
Water – 2 tbsp
Golden Raisins – 1 tsp, optional
Water – 2 cups
Method:
1. Wash and clean the Fish.
2. Sprinkle 1/4 tsp of Turmeric and 1/4 tsp of Salt and rub on the Fish.
3. Set the fish aside and allow it to marinate for 5-10 minutes.
4. Meanwhile, make a paste of the Onion and set aside.
5. In a mortar and pestle, pound the Cardamom and the Cloves, discard the Cardamom skin. Set aside.
6. In a pan, heat the Oil and lightly fry the fish on both sides, pull aside on a paper towel till ready to use.
7. In the same. remaining Oil, add in the Bay Leaves, Ground Cloves & Cardamom, Onion Paste, Green Chilies, 1/4 tsp Salt.
8. Mix and cook for 2-3 minutes.
9. Add in Ginger, Turmeric Powder, Red Chili Powder, Sugar and mix.
10. Smooth the Yogurt with 2 tbsp of water, turn the flame off and slowly add the Yogurt to the pan, while stirring continuously.
11. Once mixed in, turn the flame back on and add in the Raisins.
12. Cook till the Oil separates from the mixture.
13. Once done, add in the Fish gently.
14. Cook on both sides for a couple of minutes.
15. Add in the Warm Water (2 cups) and mix very gently to mix the masala to the Water.
16. Once mixed in, lower flame, cover and cook for 10 minutes.
17. After 10 minutes, uncover, increase the heat to a high and cook for another 5-7 minutes.
18. Cook till the gravy becomes thick to serve with Rice or Chapati.
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Chole or Chana Masala, a spicy garbanzo bean curry that is popularly found on most Indian restaurant menus, is almost always paired with Bhatura or Bhature. The bhatura recipe is a little different than the standard poori (puri) recipe in that the dough is made with a leavening agent like yeast or baking soda. In this video, we will show you a yeast free (no yeast) bhatura recipe as well as one with it…you decide which one you prefer! (more…)
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ShowMeTheCurry is not just for the amateur cook or newbie to Indian cooking. Browse through our extensive collection of Indian cooking videos to select from a variety of North Indian Recipes, Punjabi Recipes, South Indian Recipes, Gujarati Recipes, Bengali Recipes, Rajasthani Recipes, Thai Recipes, Indo Chinese Recipes, Kerala Recipes. Our recipe videos include Vegetarian Indian Recipes, Vegan Recipes, Healthy Indian Recipes as well as Nonveg Indian Recipes.
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