LEMON RICE / PULIHORA...RECIPE IS GIVEN BY "KOUMARI MAZUMDER (JOYEE)"

Lemon Rice is a delicious South Indian dish. You can 

easily put together when in a hurry. You can also 

make it with leftover rice. Serve Lemon Rice with a 

Raita (yogurt salad) and Poppadums for a simple yet 

tasty meal.

Ingredients:

2 cups cooked Basmati rice (or leftover rice)



2 tbsps vegetable/ canola/ sunflower cooking oil


1 tsp coriander seeds



1 tsp mustard seeds



3-4 curry leaves



2 green chillies slit lengthwise



1" piece of ginger grated



1/2 cup peanuts (roasted and unsalted)



1 tsp turmeric powder



Juice of 2 lemons



Salt to taste



Preparation:


1.Gently roast and then coarsely powder the coriander 

seeds.Keep aside.



2.Heat the oil in a pan and add the mustard seeds, 

curry leaves and green chillies. Fry till the spluttering 

stops .


3. Add the ginger and peanuts. Fry for another 

minute.


4.Add the turmeric powder and turn off the fire.



5.Add the lemon juice and mix well.



6.Add the rice, roasted coriander powder and salt to 

taste and mix thoroughly.



7.Serve with a Raita and Poppadums.

POHA (Microwave recipe) An Easy Breakfast

This  snack is one of my favourites as it is very easy to rustle up for morning breakfast J

INGREDIENTS:

2 cups thick Beaten rice

1/2 tsp mustard seed (rai)

1/2 tsp cumin seeds
3 to 4 slit green chillies
1/2 cup chopped onions

1/4 tsp turmeric powder

1/2 cup peeled and finely chopped potatoes

1 tsp lemon juice
1 tsp sugar (optional)
1 tbsp Oil
Salt to taste

For The Garnish:

1 tbsp grated fresh coconut

1 tbsp chopped coriander

METHOD:

1. Place the poha in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water and keep aside.

2. In a microwave safe bowl combine the oil, mustard seeds, cumin seeds, green chillies and curry leaves and microwave on high for 2 minutes.

3. Add the onions, turmeric powder and microwave for 1 minute.

4. Add the potatoes, sprinkle little water, mix well and microwave for 3 minutes, stirring once in between.

5. Add the poha, salt, sugar and mix well. Microwave on high for 2 minutes.

6. Add the lemon juice and mix well.

7. Serve hot garnished with the grated coconut and chopped coriander.

NOTE:

If the poha gets too dry sprinkle a tablespoon of milk, mix well and serve immediately.

MANGO MILKSHAKE

This is such a fruity, milky and healthy delight to quench your thirst.Must try this refreshing Mango Shake in this summer.

MANGO MILKSHAKE

INGREDIENTS:

1. Ripe mango      2no.s(1 and 1/2 cup pulp)
2. Mango kulfi       1stick* (just to add more flavour and tase)
3. Milk         1cup
4. Water       1/4cup

METHOD:

• Blend mango pulp and sugar in a mixture . Add 1/4 cup water and blend it to a smooth puree.
• Then add kulfi/ice cream and blend. 
• Now add  chilled milk and blend for another few seconds.
• Thats it..yummy mango milkshake ready.
• Pour into serving glasses n enjoy!

NOTES:

• Always make sure that the milk is cold.If milk is hot or even warm, there are chances of curdling.
• Choose sweet variety of mangoes always.
• You can add kesar ( saffron) and elachi for making it more exotic!

Chicken Biryani Restaurant Style ...RECIPE IS GIVEN BY PRITHA NANDA GHOSH ,Tampa,Florida

Thank you Pritha for sharing such a delicious recipe with us...A world-renowned 

Indian dish, Biryani takes time and practice to make but is worth every bit of the effort. 

This is definitely a special occasion dish.

INGREDIENTS:

List1: For Chicken

Chicken 1 kg cut into large pieces

Curd 300 gms

Salt to taste

Cumin powder 1 tbl spoon

Coriander powder 1 tbl spoon

Red chili powder 1 tbl spoon

Ginger paste 1 tbl spoon

Garlic paste 1 tbl spoon

Coriander leaves chopped ½ cup

Mint leaves chopped ¼ cup

Green chilies 5-6 cut into small pieces

Fried onion 2 tbl spoon (you can get it at any store or can make at home)

Black cumin seed 1 tea spoon

Ghee ½ cup

Biryani masala 1 tea spoon (optional)

Grind into fine powder:

6 green cardamom

1 black cardamom

1 stick cinnamon

6 cloves

2 bay leaves

1 flower mace

¼ nutmeg

List2: For Rice

Long grain basmati rice 500 gms (You should use best quality)

Whole spices:

Black cumin seed 1 tea spoon

4 green cardamom

1 black cardamom

1 stick cinnamon

2 bay leaves

Oil 1 tbl spoon

Salt to taste

List3: For Garnish

Fried onion 2 tbl spoon

½ cup warm milk

Few saffron strands (You can use saffron color also)

Rose water 2 tea spoon

Kewra water 2 tea spoon

Ghee 2 tbl spoon

Biryani masala (optional)

HOW TO PREPARE:

Step1: Prepare the Chicken

Wash the chicken thoroughly. Remove all the fats. Pat it Dry. Marinate the chicken with all the ingredients mentioned in List 1 and keep it refrigerated for one night. If one night is not possible marinate it at least for 3-4 hours.

Step2: Prepare the Rice

Soak the rice for 45 min. Boil water along with all the ingredients mentioned in List 2. Add more salt, water should be salty enough. When the water will be boiling add rice. Cook the rice till 60% is done. It will take 4-5 min. Dain the rice completely.

Step2: Prepare the Biryani

Soak the saffron in warm milk. Transfer the chicken in a heavy bottom deep non-stick ‘Handi’ type utensil. Add the boiled rice on top of it. Sprinkle fried onion, saffron milk, rose water kewra water, ghee and biryani masala on the top of the rice. Place the cover and seal the edges with chapati dough so that steam cannot leave the biryani. Place the ‘Handi’ on high heat for 10 min. Then place a ‘Tawa’ below the ‘Handi’ and turn the heat to medium and cook it for another 25min. Almost after 35-40 min turn off the heat. Do not open the lid immediately. Let it rest for 10 more min, then open the lid. Your biryani is ready to serve. Serve it with ‘Raita’ and ‘Salad’. Enjoy..   

Aam Basundi (Mango Basundi)

Basundi is an Indian dessert mostly in  Maharashtra, Gujarat , 

Karnataka and Bihar. It is a sweetened dense milk made by boiling milk 

on low heat until the milk is reduced by half. Today I am sharing with

 you the recipe of  yummy "Aam Basundi "--- Mango flavoured 

 Basundi.

Ingredients:

Mango -2

1 ltr full cream milk

Cardomoms - 5 powdered

Sugar - 5 Tblsps

Method:

1.Bring the milk to boil in a pan and simmer it till it gets reduced to half.

2.Add sugar and cook for some more time till it gets thickened.

3.Add cardamom powder, and put off the flame. Allow it to cool at room temperature.

4.Peel the mangoes, chop them. Add to the blender along with 1tblsp of sugar and Blend it till you get smooth puree.

5. Mix it well with thickened milk and refrigerate.

6.Garnish with chopped dry fruits.

7.Basundi is ready.Serve  chilled.

Chingri Macher Malai Curry (Bengali Prawn Curry in Coconut Milk)

Undoubtedly, Chingri Macher Malai Curry or Chingri Malai Curry is among one of my favourite Bengali dishes. A curry cooked with Chingri Mach (a common Bengali term used for lobsters, prawns or shrimps) is generally a part of the Bengali menu, especially on occasions .  This Bengali (Indian) dish tastes majestic with jumbo prawns or lobsters, with heads intact, but you can replace with any kind of shrimp for a regular curry. Mustard oil is the recommended oil, as it adds great flavor to this dish.

INGREDIENTS:

400 grams Prawns (Large)

4 tablespoon Cooking oil

1/2 Onion

4 Garlic cloves

1 Ginger (1 inch)

4 Green chili

1 Cinnamon stick (Dalchini)

6 Cloves (laung)

4 Cardammom (Green Elaichi)

1/2 teaspoon Turmeric Powder

2 teaspoon Salt

1/2 teaspoon Garam Masala

1/2 teaspoon Red Chili Powder

1 Coconut Cream/Milk (1 can)

1 tablespoon Ghee

Coriander Leaves (5-6 for garnishing)

METHODS:

1.Clean the prawns and marinate with 1/4 teaspoon of turmeric powder and 1/2 teaspoon of salt.

2. Prepare a paste of Onion, Garlic and Ginger in a mixer. 

3.Heat Oil in a kadai or pan and fry the prawns till it turns golden brown. Keep them aside in a bowl

4.Add Cinnamon, Cardamom, Cloves and bay leaves to the oil.

5.Add the paste of onion, garlic and ginger and fry it on medium flame for 4-5 minutes. Add remaining turmeric powder, chili powder, salt and garam masala.

6.Add coconut cream and 1/2cup of water and bring it to boil.

7.Cut the green chili and add it to the gravy along with the friend prawns.

8.Allow it to cook for 5-6 minutes. The food is ready to be served. Garnish it with coriander leaves.

Sorshe Ilish /ILISH Bhapa (HILSA IN MUSTARD SAUCE)

Hilsa fish,commonly known as "Ilish Maach" in Bengal is very much popular dish among Bengalies. Any preparation with Ilish becomes Bengal delicacy. Today I want to share the recipe of 'Shorshe Ilish/ ILISH BHAPA", a famous Bengali delicacy, which is actually Hilsa cooked in mustard sauce. This is one of the easiest preparation of Ilish and can be cooked in Microwave also.

Ingredients:

Hilsha/Ilish fish 5 or 6 pieces
Mustard seed 3 tbsp
Onion 1pc (finely chopped)
Green chili 4 to 5
Turmeric powder 1 tsp
Salt (as per taste)
Sugar (as per taste)
Mustard oil

Method :
1. Soak mustard in water for about an hour and then grind it into a fine paste.

2. Clean the pieces of Ilish fish and placed it in a steel container box having lid. IF U FEEL U CAN SAUTE THE FISH PIECES VERY LIGHTLY.

3. Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilis, salt and little sugar and finally 2 tbsp mustard oil . Now mix the whole mixture so that the paste get mixed thoroughly with the fish. Now close the lid of the  container.

4. Heat a large pan and add about 4 cups of water. Now placed the steel container inside the  pan . Cover the pan and let it cook in high flame for about 5 minute and then  reduced the flame and cook for another 12 to 15 minute(Check the level of water inside the pan at regular interval. It shouldn't get dried up).

5.   In case of Microwave preparation, mix  whole ingredient including the fish  in a microwave safe  closed container. Close the lid and cook it in microwave for 8 to 10 minute.

6.  Serve hot with Basmati rice.