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Bengali Mustard Fish Curry

Yellow mustard seeds

Image via Wikipedia

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.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

Fish (firm variety) – 1/2 lb (approx 500 g) – cleaned
Turmeric Powder – 1/4 tsp
Salt – 1/4 tsp

Mustard Oil – 3 Tbsp
Onion – 1/2 large
Tomato – 1/2 large
Garlic – 7 to 8 large cloves
Green Chilies – to taste
Mustard Seeds – 1 Tbsp
Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Hot Water – 1 1/2 cups
Cilantro (Coriander Leaves) – for garnishing

Method:

1. Marinate Fish for 10 minutes with 1/4 tsp of Turmeric Powder and 1/4 tsp Salt.
2. In a grinder or blender, form a paste of Onion, Tomato, Garlic, Green Chilies and Mustard Seeds.
3. Heat Mustard Oil in a pan and fry the fish for 1 minute on each side. Remove onto a paper towel lined plate and keep aside.
4. In the same oil, add ground paste, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt. Mix well, cover and cook for 2-3 minutes.
5. Once mixture stops splattering, uncover and continue to cook until the oil separates from the mixture.
6. Add Fish back in and coat it with the mixture.
7. Add hot Water and gently stir.
8. Cover and cook for 5-7 minutes.
9. Garnish with Cilantro and serve hot with Rice or Chapati.

 

 
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Posted by on March 16, 2011 in Indian Cuisine, Seafood

 

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Awhadi Mutton Biryani Recipe

based on :Image:Lamb-Cuts-Brit.png also used s...

Image via Wikipedia

Different in cooking style from the regular biryani, this recipe uses cooked meat. The taste also differs as this biryani is more moist and delicately flavoured than regular biryani. as all Indian dishes, the long list of ingredients may make it look tedious. But the trick is in gathering all things in one place and then merely assembling it all together. Prep is important!!

INGREDIENTS

  • 1/2 kg mutton
  • 1/2 kg basmati rice
  • 100 gm butter
  • 100 ml cream
  • few strands saffron

MARINADE:

  • 3 fried onions, ground to a paste
  • handful coriander leaves
  • 3 tbsp ginger-garlic paste
  • 300 gms yogurt
  • 1 tsp red chilli pd
  • 1 tsp turmeric pd
  • salt to tast

For rice:

  • 1 tsp clarified butter
  • 1 bayleaf
  • 2 cloves
  • 3 black cardamom
  • 1/2 inch cinnamon
  • 10-15 mint leaves

For mutton:

  • 1 black cardamom
  • 1 green cardamom
  • 1 1/2 inch cinnamon
  • 1 bayleaf
  • 3 cloves
  • 1/2 tsp cumin
  • 1 tsp ginger garlic paste
  • 1 tsp coriander pd
  • 2 pinches nutmeg pd
  • 2 pinches mace pd
  • 1/2 tsp cardamom pd
  • 2 handfuls fresh mint

METHOD

  1. Marinate mutton overnight or at least 3 hrs.
  2. Parboil rice with all the ingredients.
  3. Mix the butter and cream and microwave for 30 seconds.
  4. Soak the saffron in the butter-cream mix.
  5. Heat ghee/oil in a cooker, and sizzle all the whole spices mentioned in the mutton ingredient list.
  6. Add ginger garlic paste and coriander powder and fry a while.
  7. Add the mutton, with 1/2 cup water and pressure cook till nearly done.
  8. Remove whole spices.
  9. Add the remaining ingredients and cook till done.
  10. Reserve a cupful of the gravy.

ASSEMBLY:

  1. in a heavy bottomed pan, layer the mutton, then rice, and then the saffron cream mix.
  2. Repeat layers.
  3. Sprinkle the top of the rice with slivers of fried almonds and burnt onions.
  4. Put a lid on the pan and seal the edges with a thick flour dough.
  5. Cook on low flame for 15-20 minutes.
  6. Serve warm with the reserved gravy (called qorma) and curd raita.

 

Serves: 6

Recipe posted by sweetjaw on nigella.com

 

 
 

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Betty’s Nachos Supreme–Best Ever!

One-a-Week #3

Image by Blondie5000 via Flickr

In this video, Betty demonstrates how to make her *best* Super Bowl Nachos Supreme. These are individual nachos that have a flavorful bean topping, a sprinkling of Cheddar cheese, and are baked in the oven and then garnished, as desired.

Ingredients:

2 tablespoons butter, melted
1 large clove garlic, minced
1 cup finely chopped onion
4-oz. can diced green chiles, undrained
1 large fresh tomato, chopped
1 tablespoon fresh cilantro, chopped (You may substitute 1 teaspoon dried cilantro.)
(2) 16-oz. cans refried beans
5 oz. Monterey Jack cheese, cubed
(2) 10-oz. packages white corn tortilla chips
3 cups shredded Cheddar cheese
4 jalapeno peppers, seeded and sliced into rings (optional)

Melt 2 tablespoons butter in a large pot. Add 1 large clove of minced garlic. Saute until garlic is tender. Add 1 cup chopped onion. Saute until onion is soft and clear. Add a 4-oz. can undrained diced green chiles, 1 large chopped tomato, and 1 tablespoon fresh cilantro. Simmer until tender and flavors are blended. Add (2) 16-oz. cans refried beans, stirring until mixture is smooth. Stir in 5 oz. Monterey Jack cheese cubes, and cook over low heat until cheese melts and mixture is bubbly, stirring occasionally. Cool; cover and chill well. (At this point, you may freeze the bean mixture for later use.) When read to bake your nachos, select unbroken white corn tortilla chips and place them on a cookie sheet or ovenproof platter. Top each with a generous teaspoonful of bean mixture, sprinkle with shredded Cheddar cheese, and top with a slice of jalapeno pepper, if desired. Broil 6 inches from broiler unit, just until cheese melts. Top hot nachos with small dollops of sour cream and a sprinkling of chopped cilantro. Serve immediately. These are the *best* nachos I have in my recipe collection, and I hope you love them! Love, Betty ღღღღღ

 
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Posted by on March 9, 2011 in Betty's Kitchen, Super Bowl

 

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Betty’s Kentucky “Caviar” Recipe

In this video, Betty demonstrates how to make Kentucky “Caviar.” This is a relish made of a variety of vegetables that has a taste similar to caviar.

Ingredients:

15.8-oz. can black-eyed peas, rinsed and drained
15.5-oz. can white hominy, drained
½ cup fresh curly parsley, chopped
½ cup fresh cilantro, chopped
4 green onions, thinly sliced
1 medium to large tomato, chopped
1 small red bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 of a 16-oz. bottle Italian dressing (You may use the entire bottle, if desired.)

In a large bowl, stir together a 15.8-oz. can of drained and rinsed black-eyed peas, a 15.5-oz. can of drained white hominy, ½ cup fresh chopped parsley, ½ cup fresh chopped cilantro, 4 sliced green onions, a chopped tomato, a chopped red bell pepper, 2 cloves of minced garlic and ½ of a 16-oz. bottle of Italian dressing (or more). Cover with plastic wrap and refrigerate for at least 8 hours to let flavors mingle. To serve, either drain off the excess Italian dressing, or use a slotted spoon to spoon your Kentucky Caviar into serving dishes. This is a terrific relish to serve as an appetizer with crackers or tortilla chips. It is great for parties, such as Super Bowl and other sports events parties, too. It is quick and easy to prepare, and it is very healthy—also a treat for vegetarians! Enjoy! –Betty 

 
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Posted by on March 9, 2011 in Betty's Kitchen, Seafood

 

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