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PHOTOS: 10 delicious recipes you cannot resist!

Last updated on: July 31, 2013 12:05 IST

PHOTOS: 10 delicious recipes you cannot resist!

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We invited readers to share their food pictures and recipes. Share yours too!

Today, we share lip-smacking Indian recipes by Sheeba Joseph Samuel. We begin with

Shorshe Narkol Chingri or Shrimps cooked in a Bengali-style coconut and mustard gravy

Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent. Bengalis are somewhat unique in their food habits in that nearly every community will eat meat or fish. The nature and variety of dishes found in Bengali cooking are unique even in India.

Fresh water fish is one of its most distinctive features; Bengal's countless rivers, ponds and lakes teem with innumerable varieties of fish such Rohu, Hilsa, Koi or pabda. Shrimps and crabs are also in abound.

Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste. Bengalis love the strong and sharp flavor of the mustard and chillies. A pungent mustard sauce called Kasundi is a dipping sauce popular in Bengal. Shorsher tel (mustard oil) is the primary cooking medium in Bengali cuisine because of its high smoke point.

This recipe is Shorshe Narkol Chingri(Mustard Coconut Shrimps) curry is a popular and traditional Bengali dish. The fresh mustard paste used here is a very traditional ingredient in Bengali cooking.

Sometime back hubby and I had this dish at a Bengali restaurant called "The Calcutta Club". He just fell in love with that curry so did I, we managed to get the original recipe from the chef at the restaurant. This recipe is a very simple to make by using some fresh mustard and sweet flaked coconut. I should say I should nailed it to extra taste at the first go. I am sure my viewers will also find the same experience. The light yellow gravy with is mixed with hot steamed rice to give a scrumptious meal.

Ingredients:

Shrimps/Prawns, deveined: 12-14 large sized ones
Coconut, grated: 1/2 cup
Mustard Oil: 2 tbsp
Turmeric Powder: 1/2 tsp
Salt to taste
Water as required

For the paste
Mustard Seeds: 3 tbsp
Poppy Seeds: 3 tsp
Green Chilli: 3

Preparation: 

  • Soak mustard seeds and poppy seeds in warm water for 30 minutes. Simultaneously mix the prawns/ shrimps with salt and turmeric and keep aside for half an hour.
  • Now make a paste of mustard seeds, poppy seeds, green chillies, salt and water. Adding the salt and chillies will avoid the mustard paste to get bitter. Also grind the coconut separately to a smooth paste and keep it aside.
  • Now heat a shallow pan and add mustard oil, when it starts to release the smoke add the marinated prawns to it. Fry it in low flame. When its 3/4 cooked add the mustard paste and mix well. Add 1/2 cup water and allow it to cook with lid on for 2 minutes.
  • Finally add the ground coconut paste and mix well. Check for seasoning and add salt if required. Allow it to boil for half a minute and then turn off the heat.
  • Serve it hot with steamed rice.

Send us your food photographs with recipes. Make sure your photographs are original, that you mention what the dishes are and where you shot them. 

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Disclaimer: The photographs featured in this series are, to the best of our knowledge, original entries submitted by readers; Rediff.com does not assume any responsibility for their originality.


Image: Shorshe Narkol Chingri


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Shepherd's Pie

Shepherd's pie or Cottage pie is a savoury casserole, layered with cooked meat and vegetables, topped with mashed potatoes, and baked. This dish is traditionally made with lamb but American's prefer it with beef instead.

I was introduced to this dish by one of my friend when I was in Canada. I enjoyed the dish and tried it of my own. My husband loved it and it's now become one of his favorite dish.

Here is a basic recipe for a simple ground lamb Shepherd's Pie.

Ingredients:

1 kg ground lamb/mutton
1 big onion chopped
1-2 cups of vegetables (chopped carrots/peas/corn kernels)
1 kg potatoes
8 tablespoons butter
1 teaspoon Worcestershire/ Soya sauce
1 teaspoon dried Italian herbs mix
Salt and pepper for taste

Preparation:

  • Peel and quarter potatoes boil in salted water until tender (about 20 minutes)
  • While the potatoes are cooking, melt 4 Tablespoons butter in large frying pan
  • Saute onions in butter until tender over medium heat (10 mins). Now add the cut vegetables
  • Add ground lamb and sauté until no longer pink. Add salt and pepper. Add Worcestershire/ Soya sauce and finally add Italian herb and mix well
  • Add half a cup of lamb broth or water and cook, uncovered, over low heat for 10 minutes, adding more broth/water as necessary to keep moist
  • Mash potatoes in bowl with remainder of butter, add a pinch of salt and pepper and mix well
  • Place the lamb and vegetable mix in baking dish. Distribute mashed potatoes evenly on top
  • Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well
  • Cook in 200 degree Celsius oven until bubbling and brown (about 30 minutes)
  • Broil for last few minutes if necessary to brown.
  • Serve Hot

Image: Shepherd's Pie


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Coconut Barfi

Coconut barfi is a very popular homemade Indian sweet. During any festival or occasions, these are prepared at most of the household's in south India. This requires only very few ingredients and can be prepared quite easily.

Coconut dishes are my husband's weakness; when we make this at home, he finishes it in a jiffy. My younger sister makes this quite often at home. This time when she came to visit us, she made these delicious barfis. They came out in good shape and texture.

I am sharing her recipe for coconut barfi, I am sure you will find it quite easy and simple to make.

Ingredients

Coconut, scraped: 2 cups
Sugar: 1 cup
Milk: 1/2 cup
Cardamom powder: 1/4 tsp
Sugar, powdered: 2 tbsps.
Ghee(clarified butter): 1 tbsps.
Almonds, crushed: 1/2 tbsp.

Preparation

  • Heat a non-stick pan on medium heat.
  • Add the coconut, sugar, milk and cardamom powder and mix well.
  • Keep stirring continuously for 15 minutes in low flame or till the mixtures starts turning to golden brown.
  • Now add the powdered sugar and ghee, mix well for 3 to 4 minutes.
  • Grease a plate with ghee and pour in the coconut mixture and spread evenly.
  • Garnish with almonds and press slightly.
  • When it cools, cover the plate with foil and leave it in the freezer for an hour.
  • Cut into diamonds or squares and serve.

Note: This can be stored in an airtight container in the refrigerator for about a week.


Image: Coconut Barfi


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Sweet Kuzhi Paniyaram

This recipe is from the famous Chettinad cuisine which is one of my favorites. Its called Kuzhi Paniyaram. Though my mom has never made this at home, I had the opportunity to have this at my friend's place. Since that time I had been wanting to prepare this at home, but I was not having the mould or special pan that's used to make these paniyaram. Some time back my parents had over come to visit us, and my mom got me this mould. I was so excited seeing that and wanted to make paniyaram's immediately.

Kuzhi Paniyaram's can be made either as sweet or savoury dish. This is the recipe for the sweet version.

Ingredients

Paniyaram pan
Idli/Dosa batter: 11/2 cup (I have included the recipe for Idli in my previous posts, please refer to that)
Coconut, grated: 3 tbsp
Jaggery/Pam sugar: 5 tbsp or as required
Cardamom powder: a pinch
Salt to taste(a pinch should suffice, as this is a sweet dish)
Ghee or cooking oil

Preparation

  • Mix Idli/Dosa batter, jaggery/Pam sugar, grated coconut, a pinch of salt and cardamom powder.
  • The batter should be thick since it thins out once the jaggery dissolves.
  • Now heat the paniyaram pan and then add 1/2 a tsp of oil in each hole of the pan.
  • Then fill in the holes with the prepared batter. Ensure to fill only up to 3/4 of the hole.
  • Cover and cook on slow to medium flame for about 5 to 6 minutes.
  • Once the bottom starts browning, using a skewer flip it over gently to the other side.
  • Now allow it cook for another 3 to 4 minutes. Keep an eye on it as it will turn brown very quickly.
  • When it's ready remove from the pan and serve hot. This can be had as it is.
  • You could sprinkle some Honey/Dates Syrup/Maple Syrup for extra flavour.

Image: Sweet Kuzhi Paniyaram


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Raw Mango Pickle - Kerala Style

The raw mango is so closely associated with the Indian cuisine. In fact there are almost an array of recipes that employ this seasonal treasure. One among those is the Mango Pickle. Mango pickle is a spicy and tangy condiment. Almost every Indian household has their own favorite recipes for Mango Pickle. It is a popular condiment adds the extra "taste" to every meal.

This one is from the Southern part of India – a Kerala style Mango Pickle, also known as "manga achar". While Mangoes are on season, I always ensure that I stack up some homemade mango pickles. I learnt this recipe from my aunt. This pickle is on demand at our household; I hope you enjoy it too.

Ingredients:

Raw Mango, Chopped: 2 kgs
Sesame oil: 8 tbsp
Garlic pods, chopped: 4 tbsps
Ginger, finely chopped: 3 tbsps
Green Chillies: 4
Curry Leaves: 5-6 sprigs
Turmeric powder: 1tsp
Red Chilli powder: 10 tbsp
Asafoetida/ Hing: 1/2 tsp
Mustard seeds: 3tsp
Fenugreek (Methi): 1tsp
Vinegar: 1tbsp
Salt to taste
Water: 1 1/2 cups


Method:

  • Chop the washed mangoes into small pieces. This might take some time. To this Add 1tsp salt to the chopped mango pieces and toss them well. Keep it aside for at least 8 to 10 hours minimum or maximum 24 hours. After which, drain water from the mango pieces using a colander. Now the mango is ready to use
  • Have the ginger, garlic and green chillies chopped.
  • Mix turmeric and red chilli powder in water to make a paste.
  • Heat the oil in a wok/pan, add mustard seeds, once it has spluttered add the fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.
  • Now add the chopped green chillies, ginger and garlic and saute for 5 to 8 minutes or till the raw smell has gone. Now is the time to add the chilli powder and turmeric paste and let it cook for 2 to 3 minutes.
  • Reduce the heat and add asafoetida and mix well for a minute and then add the cut mango pieces. Mix well till all the mango pieces are coated with the masala. Now switch off the heat and add vinegar to the pickle. This step is optional.
  • Allow it to cool completely. Then store it in sterilised glass bottles.

Image: Raw Mango Pickle - Kerala Style


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Mango Cake

This summer when my husband and I went for grocery shopping, we got excited seeing the variety of mangoes at the store and bought a lot... the mangoes started getting ripe and we were not able to finish them. My husband suggested I should try making something out of these mangoes. That's when I got an idea of baking a cake with it. Though I did it for the first time, found that it wasn't a bad idea. We enjoyed it.....

Ingredients

All-purpose flour (Maida): 2 cup
Ripe Mango, pureed: 1 cup
Baking powder: 2 teaspoons
Baking soda: 1 teaspoon
Butter: 200 grams
Sugar, granulated: 1 cup
Vanilla/Mango essence: 1 teaspoon
Eggs: 3 nos
Milk: 2 tablespoons


Preparation

  • Preheat oven to 180 degrees celcius. Grease the cake tin with butter.
  • Sieve together flour, baking powder, baking soda and salt
  • Cream butter and sugar together in a bowl till light, then add pureed mangoes, vanilla essence and mix well.
  • Beat eggs with a hand blender till light and fluffy.
  • Add one third of the flour mixture to the mango mixture. Add one third of the beaten eggs and mix very slowly.
  • Again add one third of the flour and one third of the eggs and mix.
  • Finally add the remaining flour and the remaining eggs and mix well. You could now add milk to correct the consistency of the batter.
  • Transfer the batter into the prepared tin and place it in the preheated oven. Bake at 180 degrees Celsius for about 30 minutes.
  • Check if it is done by inserting a skewer. If it comes out clean it is done.
  • Turn over onto a rack and cool before slicing.

Note: For best results, make sure the mangoes are not overripe.


Image: Mango Cake


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Shrimp Cutlet/Chingri Cutlet-Kolkata Style

The Calcutta Club specialises in Bengali Cuisine. This was the first time I was trying out Bengali food. Bengali food largely uses mustard seeds and mustard oil in their cooking. Mustard has a very strong pungent flavor which some may not prefer. But I thoroughly enjoyed our dinner.

We had ordered a fish curry called "Doi Maachi", It is fish cooked in yogurt gravy with some Indian spices and mustard oil. We also had Shorshe Narkol Chingri, which means Shrimp in Coconut and Mustard gravy, I loved this dish a lot. In fact, I managed to get the recipe for this from the chef. I will be soon adding this into my blog very soon. We also had Aam Pora Shorbot, which a Raw Mango drink, this was quite refreshing.

The highlight of our dinner was the Chingri Cutlet or Shrimp Cutlet. This was very delicious making us want for more. I managed to get the recipe for this dish from chef, which I am sharing with you:

Ingredients:

Shrimp, Large: 8 to 10 nos
Turmeric powder: 1/2 tsp.
Salt: 1/4 tsp
Egg: 1
Ginger and garlic paste: 1/2 tbsp.
Black Pepper powder: 1/2 tbsp.
Mustard Oil: 2 tbsp.
Cooking Oil: for frying
Bread crumbs: 1 cup
Corn Flour: 1 tbsp.

Preparation:

  • Clean the shrimp: Remove the shells and head from the shrimp, keep the tail on. Wash the shrimp in water for 2 to 3 times. Now slowly cut the shrimp along the side where you have the vein. Do not cut it till the bottom, you should only cut it 75%, and now you will be able to open it up like a flap. Remove the veins from inside and flatten the shrimp with your kitchen knife.
  • Prepare the marinate: In a bowl add turmeric powder, ginger and garlic paste, salt, pepper powder and 1 tbsp. of mustard oil and mix well. Apply it on the shrimp; such that marinate gets coated all over the shrimp. Keep it aside for 20 to 30 minutes.
  • Prepare the batter: In a bowl add corn flour, egg, salt and 1 tbsp. mustard oil and beat will. Keep it aside.
  • Prepare to fry: Heat cooking oil in a large pan. Take the marinated shrimp and dab it in bread crumbs. Press it well such that the bread crumbs are struck onto the shrimps. You could also shape the shrimp edges now. Then dip the shrimp in the batter and fry it. Repeat the same for the remaining prawns.
  • Serve hot with Tomato sauce and Mustard sauce.

(Recipe courtesy: The Calcutta Club)


Image: Chingri Cutlet Kolkata Style

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Kerala Style Fish Curry/Meen Curry Kerala Style

This fish curry is the most sought out fish curry at any household in Kerala. This can be made with any type of fish, but the preferred one would be the king fish, seer fish or salmon which has fewer bones.

My husband is quite crazy about this fish curry. Though I knew cooking before marriage, I did not know how to make this fish curry. I learnt this fish curry from my mother-in-law, whose fish curry is my husband's favorite.

This fish curry does not need much ingredients and it can be made quickly with very less effort.

Ingredients:

Fish (medium pieces): 1/2 kg
Mustard seeds: 1 tsp
Fenugreek seeds: 1/4 tsp
Ginger and garlic chopped: 11/2 tbsp
Small onions: 6-8
Kashmiri chili powder: 1 1/2 – 2 tbsp
Turmeric powder: 1/2 tsp
Kodumpuli/Gambooge: 2-3 pieces
Curry leaves
Salt to taste
Coconut oil
Water as required


Method:

Step 1: Soak Kodumpuli/Gambooge in one cup water.

Step 2: Layer the fish
Take the Chatti (earthenware) or a pan, in which you have planned to cook the fish. Arrange the fish on the chatti /pan such the bottom of the pan is covered with fish. Now sprinkle the curry leaves, salt and the soaked Kodumpuli/Gambooge on top of the fish.

Step 3: Make the gravy
Heat oil in a kadai or pan add splutter mustard and fenugreek seeds. Now add the thinly sliced shallots, chopped ginger and garlic are saute for 3 minutes. Now reduce the heat and add chilli powder and turmeric powder, fry for a minute and then immediately add half of the water (water used to soak Kodumpuli/Gambooge). Allow it to fry for 2 minutes now add the remaining water and allow it to boil.

Step 4: Cook the fish
Put the chatti/pan on heat with fish and pour the gravy (made in step 3) on it. Combine well. Make sure that fish pieces do not get broken in the process; it will be safer to rotate the pan to ensure that fish and gravy is mixed well. Add water if required, such the fish is covered with the gravy and cook it in low heat with lid on till the fish is done and gravy becomes thick. (Rotate the chatti/pan in between to help the fish and gravy get mixed well) This will take around 20 -25 minutes on low flame. Serve with rice (Kerala red rice).


Image: Meen Curry Kerala Style


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Gobi Manchurian

Also known as Cauliflower Manchurian, this one is a delicious 'Indo-Chinese' appetiser. Gobi Manchurian is the result of the reworking of Chinese cooking and seasoning techniques to suit Indian tastes.

They are prepared in two stages, the first stage requires preparing a spiced corn flour batter, and cauliflower florets are then dipped in it and are deep fried. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc in soy and chili sauce. There are two different variants of it, dry and with gravy. Unlike the gravy version, the dry gobi manchurian makes a great party snack.

This dish is quite close to my heart as its one of my Dad's favorite dish. He loves my Gobi Manchurian a lot. I have included a detailed recipe of this amazing dish. I hope you enjoy making and eating it.

Ingredients:

For Frying
Cauliflower florets/Gobi, small sized: 15 nos
Corn flour: 3 tablespoons
All-purpose flour/ Maida: 5 tablespoons
Egg: 1 whole
Water: 2 tablespoons
Black pepper powder: 1 teaspoon
Salt to taste
Oil for frying

For Manchurian Sauce
Spring onions, chopped: 1/2 cup
Onions, Cubed: 1/2 cup
Capsicum/Green Bell Pepper, Cubed: 1/2 cup
Garlic, finely chopped: 1 tablespoon
Ginger, finely chopped: 2 teaspoons
Green chillies, finely chopped: 2 teaspoons
Corn flour: 1 tablespoon
Water: 1 cup
Tomato ketchup: 1 tablespoon
Red chilli sauce: 1 teaspoon
Soya Sauce: 1 teaspoon
Cooking oil: 1 tablespoon
Salt to taste

Method:

  • Heat oil in a wok or a pan, while the oil gets heated, mix the corn flour, egg, all-purpose flour /Maida, pepper and salt in water.
  • Now the cauliflower florets till all the florets get coated with the flour mixture. Then fry in oil (5 at a time) until golden brown. Remove from oil and drain in paper towels. Keep aside.
  • For making the sauce, mix the corn flour with 1/4 cup of water. Add soya sauce, ketchup, chilli sauce and salt. Heat oil in a wok or frying pan on high heat.
  • Add garlic, ginger, green chillies, onion and capsicum/green bell pepper stir fry for a few seconds. Now add the corn flour mixture to the above and cook for a few minutes until the corn flour is cooked and the sauce become thick. You could now turn off heat. Toss the fried cauliflower with the Manchurian Sauce and serve.
  • Garnish with spring onion leaves. Serve Hot!

Image: Gobi Manchurian


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Honey Glazed Chicken Skewers

Ingredients:

Boneless chicken: 500 grams
Honey: 3 tablespoons
Garlic, minced: 1/2 tablespoon
Ginger, minced: 1/2 tablespoon
Salt to taste
Garam Masala: 1/2 tablespoon (Optional)
Pepper powder: 3/4 tablespoon

Method:

  • For the marinate for the chicken. In a mixing bowl, add garlic, ginger, pepper, salt, honey and garam masala. Mix it well to form a fine paste.
  • Soak skewers in a shallow dish of cold water for 30 minutes. Drain.
  • Cut chicken into 3cm cubes. Thread onto skewers. Arrange in a ceramic dish. Pour over marinate. Turn around such that all the sides are coated with the marinate. Cover and leave it in the refrigerator for at least 1 hour.
  • Remove skewers from marinade. Preheat a barbecue plate/Grill Plate on high heat until hot. Cook skewers for 3 minutes each side, or until cooked through.
  • Serve Hot

Image: Honey Glazed Chicken Skewers


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