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Ingredient
Top 5 dishes made from Handful: Fresh Coriander Leaves: Finely Chopped
1 . Sattu Sherbet : 2 Different Types
Sattu Sherbet : 2 Different Types
Nothing’s much to talk about this recipe- All those who have their connections with Bengal-Bihar-Orissa, they’re well aware of this absolutely delectable, filling and completely satiating drink and the very usages of it in the daily lives of the locals…
Try this out yourselves to learn more about it
Ingredient
2 tbsps
Organic Sattu Powder/Flour
1 tsp
Salt
1 tbsp
Caster Sugar or To Taste
1 tbsp
Fresh Lemon Juice
2 tbsps
Sattu Powder/Flour
1/4 tsp
Sugar
As required
Chilled Water to prepare the Sherbet
Cooking instructions
* Step 1
Take 2 Glasses/Tumblers/Pitcher or similar: Add in the aforementioned ingredients together, one by one in each one of that-
One to be filled in with the ingredients for the sweet sherbet & the other one with the savoury…
* Step 2
Whisk well with a long spoon…
The sattu may seem to be stuck in the bottom of the glass/tumbler/pitcher in whichever you’ve tried mixing it in-
Whisk briskly & yet carefully so as not to spill much out of it & create a mess…
* Step 3
Garnish both the glasses with some fresh Lemon Roundels or Slices, some more fresh mint & coriander leaves & also, sprinkle some more roasted cumins powder from the top of the Savoury Glass-
Garnish it more like your way, if you choose to do so…
* Step 4
Finally have it chilled with some ice cubes dropped in it- (I usually have this, mostly in the early mornings when I have it as a drink- The Savoury one I’m basically fond of), I normally don’t put in the ice cubes…
However, you can choose to go ahead with the same surely
* Step 5
Well, it’s just the right TIME to Enjoy this immensely delectable & soothing, refreshing drinks to kickstart your day with high levels of spirit, energy & enormous vigour to linger almost all day through….!!!!
Note: if there is a photo you can click to enlarge it
2 . Thai Chicken Biriyani: ‘Khao Mok Gai'
Thai Chicken Biriyani: ‘Khao Mok Gai'
This one’s the most popular in the northern part of Thailand 🇹🇭 wherein, there’s a stark population of their Muslim Community’s placed…
The Dry & Wet Masala blends- That’s been used herein or in the preparations of this particular recipe is absolutely something uncommon & unused ones in the typical Thai Cuisines-
Just used to prepare this Dish which’s quite inclined to our Indian Cuisines (though ours is quite an extensive & elaborative methods followed), still for the Thais-
This is too a major extensive ones with vast & unique differences to their usual & normal cuisines !!!
It’s quite similar to our own Biriyani Preparations though not completely & the unusual usages of the Indian spices which’s absolutely not done anywhere in Thailand other than in this province/area & by this particular community it’s popularly known globally as the Thai Biriyani or in their native language it is KHAO= RICE MOK= WITHIN THE LAYERS OR COOKED TOGETHER & GAI= CHICKEN
Ingredient
2 Cups
Plain Yoghurt
1.5 tbsps
Whole Coriander Seeds
1 tbsp
Whole Cumin Seeds
1
Bay Leaf
1/2 tbsp
Whole Black Peppercorns
1/4 tsp
Nutmeg Powder
4-5
Cloves
1/2 Cup
Canola Oil
1/2 Cup
Sesame Oil
1/4 Cup
Shallots: Finely Chopped
1 tbsp (3 G)
Paste
1 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
1/8 Cup
Fresh Lemon Juice
1-1.5 tbsps
Green Chillies: Finely Chopped
Cooking instructions
* Step 1
Chicken Marinade: For that, we need to first wash & clean the chicken pieces well-
Now, prepare the Dry Spices Mix first by dry roasting them well & cooled down to grind/pound smoothly-
Also, before starting all that-
Wash & Soak the measured Rice in some water for at least 30-45 mins time
* Step 2
Now, once the dry ground spices are ready-
Mix it up with the plain curd, salt & sugar, finely chopped onions/shallots, garlic & ginger & green chillies, etc. to be mixed with it & once again blended everything well together until nicely combined and well blended to a nice smooth textures
* Step 3
Apply & Coat the washed Chicken Pieces well with this freshly prepared marinades-
Preferably, if this step can be done overnight for the better results, however usually I do follow that for most of my similar recipes-
Yday, it’s quite undecided & hence the rest period for the Chicken Marinade just got about 4-5 hrs time to rest while, I prepared it for my dinner & marination was done in the afternoon itself-
At least, 4 hrs is highly recommended
* Step 4
Keep rest other things absolutely ready & handy for the smooth cooking process further-
Strain the soaked rice and let it be in that position for about 30 mins time or so-
In this interim: The Green Chutney or my style of Yoghurt Burhani can be prepared & be chilled in the refrigerator until the cooking procedures are all completed and we’re set to have it all, thereafter
* Step 5
Also, prepare the Birista at this point as well & set aside- Don’t throw the remaining Birista Oil-
Since, that need be used in our remaining cooking procedures-
Post the given minimum Marination resting time period: It’s now the time to fry the Chicken pieces well until it’s nicely & gently charred (not burnt though at all), from both its sides and then, transferred to a separate plate to wait until the layering & lining of the final cooking process starts
* Step 6
Now, heat up a heavy bottomed pan/pot/vessel: Use the fried oils (whatever’s remaining) & also add a little more extra (if the need be so)- Layer the entire Rice on it first, put some more salt in it & some saffron milk-
Also, a little Birista-
Then arrange & layer the sautéed chicken pieces on the top, add in the remaining saffron milk & Birista on the top, a few slit green chillies (if you choose to), I didn’t though
* Step 7
Add in the Chicken Stock to it now, we’re using this instead of plain water as it’s normally or usually done but these stocks are always an added taste & flavours enhancers for sure (if you have it in your reserve)-
Cover the lid of the pan/pot now and let it slow cook in the lowest possible heat, for about 30 mins time (keep a close check on it always)
* Step 8
Once that’s done turn off the flame and let it sit on the hot oven for sometime more-
Then, put the chicken pieces at one side of the pan and fluff up the rice with a long fork or similar spoon, ensuring not to break/damage its cooked grains at all-
Cover it back now once more & after about 5-6 mins time, it’s ready to be served now absolutely piping hot with our prepared chilled whichever Chutneys been prepared & some green colourful salad
* Step 9
You can pepp it up too, with your favourite chilled drinks (any that’s of your choice)-
Garnish it your own way-
Dish out nicely on your serving platters and simply enjoy with your Family and Close Friends or this can be quickly prepared with certain Preppings, if can be done well beforehand for any small scale get togethers or any in-house parties or similar
* Step 10
This one’s definitely a show stopper for sure, something that’s different to ours yet has quite a bit of the resemblances to everything that we do…
RELISH THE DELISH NOW
Note: if there is a photo you can click to enlarge it
3 . Begun Basanti: Bengali Style (Another Lost One)
Begun Basanti: Bengali Style (Another Lost One)
This one’s another typical Bengali Style version of the ‘Begun Bhaja’ with some extra added twists to it, usually when the guests arrive at home- regardless of informed or unannounced-
How, just a simple, easy & quick dish can be heightened to its next level- Learnt it from my Maa…
However, I try giving to it my own twists & turns, additionally- As & when, it crops up in my head
This one’s absolutely ditto to my Maa’s version & I’ve not made any changes in the major basics of it !!!
Ingredient
1 tsp
Turmeric Powder
2-3 tbsps
Mustard Oil
1/2 tsp
Salt
1/4 tsp
Sugar
2 tbsps
Grated Coconut: Garnish
Cooking instructions
* Step 1
First Up: As mentioned above, slice/cut up the eggplants Coat with some salt, sugar & turmeric- apply well & set aside for 30-40 mins time
* Step 2
Heat up a frying pan over the medium flame: Add in the measured mustard oil- Fry the Eggplants in Batches, strain well & transfer it to a separate plate lined up with a kitchen towel to soak the excess oil- Set aside
* Step 3
👇👇👇
* Step 4
Prepare the Mustard Sauce or Paste Base: Add in a mixing bowl- All the aforementioned ingredients for the same- Mix everything well together until nicely combined and well blended- Add in a few drops of water as required to adjust the very consistency of the sauce
* Step 5
Once ready: Now, plate the Fried Eggplants Top it all along with our prepared Mustard Paste or Sauce- To finish it up- Add in some more grated coconut, freshly chopped coriander leaves, a few more slit green chillies & drizzle it with a little more raw mustard oil-
And, we’re good to go
* Step 6
Transfer the entire platter to a serving tray- Garnish it your own way or as aforesaid-
It’s absolutely ready to be served now....
* Step 7
ENJOY….
Note: if there is a photo you can click to enlarge it
4 . Tomato Rice or Tomato Bath/Thakkali Sadam with Leftover Rice
Tomato Rice or Tomato Bath/Thakkali Sadam with Leftover Rice
Thakkali Sadam/Tomato Bath/Tomato Rice whichever names you give it to the same...is one of the finest & traditional platter delicacies, down south...& is the most popular, quicker & easier recipes or tiffin breakfasts or lunchbox meals of all & us commonly loved by the people therein or even all across the country, perhaps
Ingredient
2-3 Cups
Cooked Rice or leftover rice
2 tbsps
Ghee/Clarified Butter
1-1.5 tsp
Salt or To Taste
8-10
Curry Leaves
1/4 Cup
Peanuts/Cashews: Gently Sautéd
1-2
Bay Leaves
4-5
Green Cardamoms
1-2
Black Cardamoms
4-6
Cloves/Laung
1
- Mace
1/4 tsp
Nutmeg Powder
1/4 tsp
Turmeric Powder
1 tsp
Coriander Powder
1 tsp
Cumin Seeds
Cooking instructions
* Step 1
First Up: With the given measurements, prepare the dry & fresh homemade Tomato Rice Masala- Use as much is required & keep the rest for its later use, in an airtight container- it’s shelf life is quite a longer one goes for even months- if preserved properly 👍🏻
* Step 2
Keep ready with the aforesaid leftover rice. Now, heat up a pot over the medium-high flame & add in it the tempering spices, allow them to splutter...& then add in the chopped onions & the curry leaves to it- Sauté until translucent & not, quite brown
* Step 3
Once done add in the freshly ground Masala Powder- (pics forgot to click, unfortunately), mix everything well together until nicely combined and well incorporated
* Step 4
Reduce the flame to medium-low or even just low while mixing the spices & sautéing it for at least 5-6 mins time over the slow flame until the oil surfaces up & add in the leftover rice to it...
* Step 5
Stir continuously, to avoid sticking to the bottom of the pan- Mix everything well together until nicely combined & well blended & the rice is nicely coated with the Masala...Flame, at the lowest
* Step 6
Once done with that- Turn off the flame, add in a dollop of ghee/butter to it (optional though), cover it with a lid & let it rest on the hot oven for the next 10-15 mins time before serving it piping hot
* Step 7
Dish out...Garnish, as per your taste & choice...Serve it piping hot with some plain, South Indian Pappadam, Boondi Raita & perhaps, some other Chutney of your choice- As in Onion Chutney or Coconut Chutney...& NOW, RELISH THIS DELISH
Note: if there is a photo you can click to enlarge it
5 . Moong Dal Khichdi
Moong Dal Khichdi
One of my favourites & nothing much to talk about it...everyone knows the very fact about its immense flavourful & delectable taste all along & alike mine, it’s the favourites of many others too
Ingredient
3/4 Cup
Yellow Moong Dal
3/4 Cup
Basmati Rice
1/4 Cup
Carrots: Thick Slices
1/4 Cup
Purple/Red Cabbage: Optional
1/2-1 Cup
Tomatoes: Chopped
as per taste
Salt
as per taste
Sugar
1/2 Cup
Onions: Chopped
1 tbsp
Ginger Paste
1 tsp
Cumin Seeds
1 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
1 L
Warm Water
2 tbsps
Ghee
2tsps
Roasted Cumin Powder
1 tsp
Cumin Powder
1 tsp
Coriander Powder
1/4 Cup
Fresh Green Peas
5-6
Cloves
1-2
Star Anise
5-6
Green Cardamoms
2 inch
” Cinnamon Stick
1/2 tsp
Nutmeg Powder
As needed-
Garnish: A dollop of Ghee
1-2 tsp
Fresh Lemon Juice: Optional
Cooking instructions
* Step 1
First up: Wash & Clean both the Dal & Rice, together & set aside...Keep all other aforementioned ingredients handy & readily available to you for its usages in the following entire cooking process
* Step 2
Heat up a frying pan/wok/kadhai, over the medium flame- Add in some cooking oil, lightly fry/sauté the potatoes, cauliflower florets, green peas, red cabbage, etc. all the aforesaid vegetables mentioned- Once done, transfer it to a separate plate/bowl- set aside
* Step 3
Now, add in the reserved cooking oil, mixed with the ghee & then, goes in the tempering spices one after the other & let all that get aromatic- Drop in the chopped onions- sauté gently until translucent, add in the chopped tomatoes & green chillies- keep sautéing then goes in the washed dal& rice, keep stirring continuously
* Step 4
Sauté until all that become fragrant & reduce in their quantities being half cooked by now- Goes in the already sautéed set aside veggies to it, keep sautéing the entire thing altogether now...Add in the Ginger Paste/Pounded, at this point
* Step 5
Bhunao, until the raw smell of the Ginger goes off...Add in the seasonings, turmeric & red chilli powders, nutmeg powder, cumin & coriander powders, keep stirring continuously to avoid burning at the bottom- Add splashes of water (if required at all)
* Step 6
Now, once all are substantially well sautéed- Add in the required amount of warm water, depending on the desired or choice of consistency of the same- you want it to be served, mix everything well together until nicely combined- Cover it with the lid & allow it to cook for at least 15-20 mins time until the water thickens & all the ingredients in it are well cooked
* Step 7
Lastly, add in the rest of the ghee, roasted cumin powder, garam masala & mix well, cover it again for the next 10 mins time, turning off the flame & covering the pan/kadhai- Serve it piping hot with your choicest achar, chutney, papad, egg omelette, etc....E-N-J-O-Y....
Note: if there is a photo you can click to enlarge it
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