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Ingredients:
1/2 lbs. cooked potatoes cubed. Use either peeled or un-peeled potatoes according to your preference.
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 tsp. salt or to taste
4 eggs, boiled and halved
Chilli powder (optional)
1/2 lbs. tomatoes, pureed
Cilantro/coriander leaves
1 tablespoon oil
How to cook:
Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute, before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done (about 10 minutes), add 1/2 cup warm water, boiled eggs and simmer, then garnish with cilantro/coriander and serve.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
Ingredients:
2 large eggs, beaten
1 small onion chopped fine
1 tsp. chilli powder
Salt and pepper to taste
Cilantro/coriander leaves
1 green chilli, finely chopped
1 slice pepper jack cheese, cut into 4 strips
1 tbsp. oil
How to cook:
Mix the eggs, onions, green chilli and chilli powder, salt and pepper, and cilantro/coriander. Heat oil in a non-stick frying pan and add the mixture with the cheese strips. Cover with a lid and cook till done. Serve immediately.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
The secret to a perfect omelette is time - cook on medium low heat and resist the temptation to turn it over. A lid over the frying pan will ensure that the omelette cooks evenly in five minutes – not more, not less. It is also a good idea to use a salt shaker, for a teaspoon of salt is likely to clump in one corner, with disastrous results. The oil must be heated to the right temperature - or the omelet will be ruined. To be sure, drop a spoonful of the beaten eggs into the heated oil - if it starts sizzling immediately, go ahead. If not, wait and repeat the test.
Ingredients:
2 large eggs, beaten
1 small onion chopped fine
1 tsp. chilli powder
Salt and pepper to taste
Cilantro/coriander leaves
1 green chilli, finely chopped
1 tbsp. oil
How to cook:
Mix the eggs, onions, green chilli and chilli powder, salt and pepper, and cilantro/coriander. Heat oil in a non-stick frying pan and add the mixture. Cover with a lid and cook till done. Serve immediately.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
The secret to delicious fried shrimps is deep frying with chilli powder.
Ingredients:
1 lb. shrimps
1 tbsp. oil
1 tsp. garlic powder
1 tbsp. chilli powder
1 tbsp. lemon juice
1 tsp. salt
1 sliced green chilli
How to Cook:
Mix the shrimps, lemon juice, garlic and chilli powders. Heat oil in a frying pan and fry the shrimps coated with the spices. After the shrimps are done, transfer to the serving dish. Just before turning off the heat add the green chillies. Use the green chillies as a garnish. Serve hot.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
The unique combination of shrimps and mustard is a culinary delight.
Ingredients:
1 lb. shrimps
2 tbsp. oil
1 tsp. turmeric
2 tbsp. mustard powder
1 tsp. salt
8 green chillies
How to Cook:
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry the mustard paste and the shrimps for at least five minutes, and add 2 cups of lukewarm water. Bring to a boil and add turmeric and salt and green chillies. Cook on medium low heat for another twenty five minutes.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
Ingredients:
1 lb. shrimps, peeled and deveined
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. salt or to taste
1 tsp. lemon juice
Cilantro/coriander leaves
1 tbsp. oil
How to Cook:
Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat. Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Stir well to
let the shrimps blend with the spices. Season with lemon juice, garnish with cilantro/coriander before serving.
Note: Using pre-cooked, peeled and deveined shrimp available in the grocery store to reduce preparation time.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
For those lucky ones who have access to the pomfret, also known as the Indian salmon.
Ingredients:
1 lb. pomfret pieces
1 tbsp. oil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. tomato paste
1 tbsp. lemon juice
1 tsp. salt
1 tsp. chilli powder and 1 sliced green chilli
How to cook:
Mix the pomfret pieces, lemon juice, tomato paste, salt, onion, garlic and chilli powders. Heat oil in a frying pan and fry the pomfret pieces coated with the spices. After the pomfret pieces are done, transfer to the serving dish. Just before turning off the heat add the green chillies. Use the green chillies as a garnish. Serve hot.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
Ingredients:
1 lb. pomfret pieces
1/2 cup coconut milk
1 onion grated
1 tomato chopped fine
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
How to cook:
Heat oil in a non-stick frying pan and fry the onions, tomatoes, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on low heat. Add pomfret pieces, coconut milk, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
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Ingredients:
1 lb. fish, cut into pieces
4 tbsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
How to cook:
Heat oil in a non-stick frying pan and fry the garlic for a minute. Add fish, turmeric and chilli powders and salt together with a cup of lukewarm water and cook on medium low heat for half an hour. The result will be thick gravy covering the fish. Garnish with cilantro/coriander leaves.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
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Another testimony to the Bengali passion for fish- this dish is seldom to be found outside Bengal.
Ingredients:
1 lb. fish fillet, cut into pieces
1 tbsp. garlic paste
1 tsp. onion powder
1 tsp. lemon juice
Salt and pepper to taste
Bread crumbs and an egg - optional
Cilantro/coriander leaves
4 tsp. oil
How to cook:
Mix the fish, lemon juice, salt and pepper, cilantro/coriander leaves and onion powder and keep aside for a few hours. Heat oil in a non-stick frying pan and fry the fish on medium high heat for ten minutes on either side. Optionally, dip the fish in beaten egg, coat with bread crumbs and fry.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
This delicately flavored dish tastes great with plain boiled rice. It also happens to be a Bengali delicacy.
Ingredients:
1 lb. fish, cut into pieces
2 tbsp. oil
1 tsp. turmeric powder
2 tbsp. mustard powder
1 tsp. salt
8 green chillies
How to cook:
Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry the mustard paste for half a minute, and add 3 cups of lukewarm water. Bring to a boil and add fish, turmeric and salt and green chillies. Cook on medium, low heat for half and hour.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet with plain boiled rice.
Ingredients:
1 lb. fish, cut into pieces
1 onion pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
How to cook:
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt together with a cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with cilantro/coriander leaves.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
The Bengali passion for fish inspired this Indo-Chinese invention(don't try looking for it in Chinese restaurants outside Calcutta - you won't find it! However, anyone who has visited a Chinese restaurant elsewhere in India will recall the Indo-Chinese chilli chicken - a dish that is essentially based on the same set of spices).
Ingredients:
1 lb. fish, cut into pieces
4 tbsp. chopped garlic
1 green bell pepper thinly sliced into long strips
1 onion thinly sliced into long strips
Salt and pepper to taste
Soy sauce to taste
1 tbsp. oil
How to cook:
Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
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Cooked with minced meat or ground chicken or ground turkey and potatoes, this dish can be combined with green peas, too.
Ingredients:
1 lb. minced meat/ground chicken/ground turkey
1 cup green peas, optional
2 onions pureed
1 tomato, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1/2 cup sour cream
1 potato, cooked and cubed
1 tsp. salt or to taste
Cilantro/coriander leaves
2 tbsp. oil
How to cook:
Heat oil in a non-stick frying pan and fry the onions, tomato puree, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for ten minutes on a low flame. Add potato, minced meat/ground chicken/ground turkey, green peas if desired, turmeric and chilli powders, sour cream and salt together with a cup of lukewarm water and cook on medium low heat for half an hour.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
Ingredients:
2 lb. chicken thighs/drumsticks
1 tsp. onion powder
1 tbsp. ginger paste
1 tbsp. garlic paste
1 tsp. chilli powder
Salt and pepper to taste
2 tbsp. oil
How to cook:
Mix the chicken, onion powder, ginger, garlic, salt, pepper and chilli powders and keep aside for a few hours in the refrigerator. Heat oil in a frying pan and fry chicken until browned on both sides and serve hot
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
Ingredients:
1 lb. boneless chicken, cut into thin strips
10 oz. (approximately two cups) spinach puree
2 onions pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
1 tbsp. oil
How to cook:
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and spinach puree for five minutes on medium low heat. Add tomato, chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water, and cook on medium low heat for half an hour, keeping the saucepan covered with a lid.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
The flavor of cilantro/coriander, so widely used in Indian cuisine, lends a delightfully unique flavor to this favorite.
Ingredients:
2 lb. chicken pieces
2 onions, chopped or pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
How to cook:
Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour, keeping the saucepan covered with a lid.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
What would you order from the menu chart of an Indian restaurant? One of the most popular non-vegetarian dishes is Butter Chicken. Try out this easy recipe at home.
Ingredients:
3 lbs. chicken drumsticks/ thighs/ sliced breast pieces
1 tbsp. oil
1 tsp. ginger paste
1 tsp. garlic paste
3 tsp. chilli powder (optional)
1 cup yogurt or buttermilk
1 cup sour cream
1/2 cup/4 oz. tomato puree
4 oz. butter
6 cardamoms
6 cloves
2 sticks cinnamon
3 tsp. salt or to taste
How to cook:
Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving.
Tip:- Decoarting any dish will enhance it more. You can decorate the dish and serve it the way you like.
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