Payesh (Rice Kheer)

Payesh, a Rice Kheer from Bengal. The dish is prepared on festive occasions. The new born first meal at the age of 7 months  is Payesh along with other delicacies. In the earlier days in smaller towns, cakes were unknown, and a birthday cake was never baked. It was the Payesh that was offered to the person whose birthday it was and the rest of the household enjoyed it. To this day when cake cutting at midnight has become a ritual, in Bengal, in most families, Payesh is always prepared by the mother. Every house has their own recipe and the quantity of the ingredients also vary.

After cooking this dish for many years and changing the proportions to make it better each time, I have enjoyed this recipe.

To a litre of milk, add Rice, which the Bengalis use "Gobind Bhog", new harvest, never use Basmati instead you can use Ambemohar available in Maharashtra or any small grain rice with a good perfume. Use Misri or khadi sakhar(in Marathi) or rock sugar, it gives a better taste or palm sugar as the Bengalis do.

Ingredients:

• 1 litre full cream milk.
• 1/2 cup rock sugar.
• 1 bay leaf.
• 1/2 cup rice Gobind Bhog or Ambemohar (new harvest).
• 1 tsp ground elaichi.
• 2 tbsp raisins.
• 2 tbsp sliced almonds or cashew.

Method:

• Boil the milk and keep stirring till it reduces to 750 ml.
• Wash the rice and soak it with 1 tbsp pure ghee for 1/2 an hour.
• Heat a kadai and add the soaked rice with the ghee and the bay leaf.
• Stir fry for a few seconds and add the milk.
• Keep stirring from time to time and let the rice cook to a pulpy consistency.
• When the rice cooks lower the flame and add the rock sugar.
• If using palm sugar do not add at this stage or else the milk will curdle.
• As the sugar melts add the elaichi powder, stir and put off the flame.
• Now when it is a little cool add the raisins and almonds. This prevents splitting milk
• Add palm sugar at this stage.

 Enjoy the soft gooey kheer. 

And may be you can cook it on the next birthday along with your fancy cake.

HAPPY BIRTHDAY TO ALL

--------------------------------------------------------

Lobster in Cheese Sauce

Lobsters is a fisher lovers' favorite. Many years ago, I was waiting at the Malvan port with my aunt to board the "Sagar Kanya" a ship that ferried  passengers from Bombay to Goa. It was a great journey on the Upper Deck and the cabins above. I have traveled in both, on two occasions. On this particular journey while I watched the ship anchored at a distance while we lined up to get into the small boats that took us to the ship. Two young fisherman were holding 2 or 3 lobsters, large ones. As a child I was delighted to see those huge lobsters, have never seen that size ever since. That meat was enough to feed the cabin class and some upper deck passengers against payment. I enjoyed the cooked lobsters and every time I decide to buy lobsters I have never been able to find that size. In Gorai fish market, last Friday, I saw these Lobsters. A pity they were so tiny that I think they were Cray Fish but whatever it is my heart remembered the Malvan incident and I bought this stuff.

On my way home I was memorising great recipes Indian Continental A Lobster Thermidore. In the Kitchen it was a different story, after cleaning I realized they were really small. Now how should I cook them.

This is what I landed up cooking.

Ingredients:

• 5 small lobsters.
• 2 tbs flour (maida).
• 2 tbsp butter.
• 1 tsp lime juice.
• 1/2 tsp lime rind.
• 1 tsp freshly ground pepper.
• 1 cup warm milk.
• 4 tbsp grated cheese.
• 1/2 tsp chilli flakes.

 

 Method :

• With a pair of kitchen scissors I cut the outer hard shell and removed the meat.
• In a pan heat 1 tbsp butter and 1/2 tsp olive oil and add the meat, to this add a little salt, pepper, lime juice and rind. Stir for 2 mins and remove to a baking dish.
• Heat the same pan, add 2 tbsp butter when hot add the flour and keep stirring till the flour is cooked.
• Now add the milk a little at a time to form a thick sauce keep stirring continuously to avoid lumps.
• Add the grated cheese and mix well add the pepper.
• Remove from flame and add to the cooked lobster.
• Spread a little grated cheese on top.
• Grill for 15 mins at 200C

 

Serve with Garlic Bread or Garlic Toast.

--------------------------------------------------------------

Tomato Omelette

What to cook for breakfast is the one big question every homemaker faces. It should be light on the tummy, quick to cook and not oily. This tomato omelette answers all those queries.

Tomato Omelette is one instant breakfast you don't have to plan in advance.

Here then is how you can cook it. It's good for a light dinner .

Ingredients:

• 1 large tomato.
• 1onion.
• 2 green chillies chopped fine.
• 2 tbsp coriander chopped.
• 1cup besan (channa dal flour).
• 1/4 cup sooji or semolina.
• 1 tsp haldi.
• 1 tsp chilli powder.
• 1/2 tsp ajwain.
• 1/2 tsp hing.
• Oil or ghee to roast the Omelette.

Method:

• In a vessel put chopped onions, chopped tomato, green chillies, salt, ajwain, haldi, red chilli powder and hing. With your fingers mash this mixture till the tomatoes incorporate with the herbs.
• Add the besan, sooji, and mix with water into a dosa like consistency.
• Keep it little water as the Rawa will soak a little water.
• Let the mixture stand for 15 mins.
• On a Non-Stick Tava brush oil or ghee your choice. I use oil + ghee (half half).
• Spread the mixture on the tava to form a thin omelette
• Cover with a lid and let it cook on sim.
• When one side is done flip over and cook the other side.

Serve with slice of Bread Butter.

Chicken in Port Wine and Oranges

Chicken in port wine and orange juice. It was a hot day. I had invited my two sister-in-laws for lunch.

The big question??? What should I cook that would appeal to them with the mercury rising. Rice and Rotis a big no no. After much thought I decided to cook an old recipe that would be just right. It could be kept ready in advance which would give me ample time to chat with them since we were meeting them after a long time. Also spicey food was what one of them did not enjoy. 

Here then is what I cooked and they said they enjoyed.

Ingredients:

• 4 chicken legs.
• 3 oranges juice of the oranges. plus rind 1/2 tsp.
• 2 pkts baby corn.
• 100 gms french beans.
• 100 gms carrots.
• 1 bunch spinach.
• 1 beetroot.
• 2 large potatoes.
• 2 tbsp milk.
• 4 tbsp butter.
• 1/2 cup port wine.
• 1/2 cup chicken stock.
• 2 tbsp flour.
• 2 tbsp pepper.
• Salt to taste.
• 1 tsp chopped garlic.
• 2 tbsp raisins (kishmish).
• 2 tbsp almonds, roasted and flaked.

Method:

• Heat pan to smoking point add 2 tbsp oil and place the chicken legs.
•  Roast them on both sides till golden brown 
• Now pour the port and Flambe ( just tilt the pan towards the fire as it touches the alcohol it will catch fire. Step back a little and let the fire burn out the alcohol and leave the taste behind).
• Pour the chicken stock, orange juice and a few orange rind.
• Be careful with the rind the inner white portion should be avoided or else it will turn bitter.
• Add salt, pepper and kishmish
• Bake in oven at 250  for 20 mins.
• Remove from oven and keep the chicken pieces in a seperate bowl in a warm place.
• Just before serving boil the leftover juices and add flour mixed in water to make a thick sauce.
• Boil veggies beans, carrots and corn in salted water for 6mins. Strain run under cold water  and keep aside with some ice cubes.
• Boil beetroot and grate it add salt and lime juice to taste.
• Blanch spinach and puree to this add 1tbsp chopped garlic sauted in butter.
• Boil potatoes when warm peel and mash them . I used the puran machine.
• Add salt pepper, butter and 2tbsp milk to make a soft smooth paste.

Plating 

• Place the chicken pieces in the center and pour the hot sauce over them .
• To its left arrange the mixed boiled vegetables sauted in butter with a sprinkle of pepper.
• On the right place the grated beetroot, then the mashed potatoes and below the pureed spinach.
• Sprinkle flaked roasted almond on the chicken.

 

Serve with a bread of your choice. I served Focaccia Bread.

Jack fruit Korma (Enchor er Korma)

The Muslim cuisine has had a great influence on Bengali cooking. The meat preparations, the different Kebabs and Biryanis have been a part of Bengali food at dinner parties and marriage functions. The rezela is one dish that every family claims is the original and authentic recipe. For those who can't get the right recipe Sabir restaurant in Central Calcutta  produces the authentic Rezela. The Muslims introduced onion and garlic for flavour and it was accepted with the root ginger. The Muslims of Bengal saw the abundance of fish and vegetables and they started incorporating it in their menu. They created Green Jackfruit Korma.
"Enchor" the green jackfruit is called gachh pantha (tree mutton) for its meaty taste. I gave you this introduction because it fits into this Korma recipe from the Muslim cuisine.

Ingredients:

• 500 gms green jackfruit .
• 1/2 tsp haldi.
• 2 tbsp mustard oil.
• 2 tbsp ghee.
• 1 tsp cumin seeds.
• 2 to 3 bay leaves.
• 1 tbsp ginger paste.
• 1 1/2 tbsp onion paste.
• 1 tsp red chilli powder.
• 50 gms curds.
• 2 tsp sugar.
• 3 green cardamoms.
• 4 sticks cinamon
• 3 cloves.
• 1 tbsp raisins (kismis).
• 1/2 cup hot water.
• Salt to taste.

Method:

• Grease your fingers and cut jackfruit into large pieces. The vegetable seller will also do this for you.
• Boil pieces with 1/4tsp haldi. I also use potato because my husband likes it, but that's optional.
• Drain and keep aside.
• Heat oil in a vessel to smoking point then add ghee.
• Reduce heat and add bay leaves and cumin seeds.
• Fry till spices are fragrant.
• Add haldi, ginger paste, onion paste, red chilli powder, sugar and salt.
• Take the vessel off the flame and add the beaten curds.
• Place the vessel on flame and fry until spices change colour.
• Add green cardamoms, cinamon and cloves half crushed.
• Fry until spices are rich brown and the oil comes to the surface.
• Add jackfruit and stir fry till they are mixed with the masala, it will take 3 mins.
• Add raisins and continue frying for 5mins.
• Add hot water and simmer till the oil comes on top.

The dish is ready to be served with a Roti of your choice.

-----------------------------------------------------------------------------

Smoked Chicken in Cashew-Tomato paste.

What does one do with just a few pieces of leftover raw chicken. Just 4 pieces to be exact. It was enough for the two of us who are very small eaters. In fact this dish lasted us for two meals.

I planned to do something tasty and tangy. So I smoked the marinated chicken and cooked it in a Royal sauce. I think I should now tell you step by step how I proceeded.

Ingredients:

• 4 pieces of raw chicken.
• 4 tbsp hung curd.
• 2 tbsp mustard oil.
• 1 tbsp ginger garlic paste.
• 1/2 tsp haldi.
• 1 tsp red chilli powder.
• 2 green chillies sliced.
• 2 tsp kasuri methi.
• 1tsp dhania jeera powder.
• 1 large onion cut into four pieces and petals seperated.
• 1 capsicum.
• 2 tomatoes blanched and pureed.
• 3.tbsp kaju blanched and made into a paste.
• 1 piece of coal to be used for smoking the chicken.
• 2 cloves.
• 1 tsp ghee.
• 2 tbsp oil.
• 2 tbsp butter.
• 1 tbs lime juice

Method :

• Take the hung curd, to this add mustard oil, ginger garlic paste, haldi, chilli powder, kasuri methi, dhania jeera powder and 1tbsp lime juice. Marinate for 3hrs. I had time so marinated overnight.
• Take a burning coal and place it on an onion petal on the marinated chicken and keep 2 cloves, now pour 1 tsp ghee over the coal and cover with a tight lid so that smoke does not escape. Keep for 5 mins.
• On the direct gas flame place the whole capsicum and keep roasting till it turns black.
• Put it in a paper bag and leave aside for 10 mins. When cool peal the outer black skin and cut into small pieces.
• Now in a deep pan pour 2 tbsp oil and 2tbsp butter, when hot place the chicken pieces without the extra marinade and brown it.
• Now place the onion pieces and stir fry when they turn brown add the remaining marinade.
• Now put 3 tbsp kaju paste stir fry for a min, add the tomato puree mix cover and let it cook in its own juices.
• When cooked sprinkle a little kasuri methi by rubbing it through your palms.

Serve with Roti of your choice.

-------------------------------------------------------------------

Dahi Batata Puri

Its not just  Dahi Batata Puri. Its Moong Dahi Batata Puri. My mavashi,  my maternal aunt, my maternal grandparents and my family lived together in my grandparents house. It was in the sixty's that my aunt a banker, would cook these special delicacies on Sundays. This then was our favorite Sunday breakfast.

Everything homemade right from the puris, and it was her special style.

Puris:
Ingredients:

• 2 cups atta.
• 1 tbsp oil + oil to deep fry.
• 1/2 tsp salt.
• Mix atta with salt and 1tbsp oil and knead dough a liitle stiff for puris.
• Keep aside.

Stuffing:

• 200 gms green moong whole soaked overnite and boiled in salted water, drain and keep aside.
• 200 gms boiled potatoes.
• 1 large onion chooped fine.
• 4 tbs coriander leaves chopped fine.
• Red chilli powder to sprinkle on top.
• 250 gms fine sev.
• 250 gms curds beaten with a little salt to taste.

Method:

• Roll the atta into a big circle like chapati and with the help of a small cutter the size of a bottle cap, make roundels and deep fry the puris, keep aside.
• Mash the boiled potatoes with a little salt.
• In a plate place the puris and make a hole in the center.
• Stuff that with the moong, now place the mashed potatoes.
• Sprinkle chopped onions.
• Spread the curds and sprinkle red chilli powder, sev and coriander leaves.
• Serve immediately

Enjoy this much loved chat brfore the puris get soggy.

A great Sunday breakfast even works as a Brunch.

--------------------------------------------------------------------------------

Pabda Tok Jhal

Pabda, a sweet water fish enjoyed by the Bengalis.

Food is an integral part of Bengali homes. The foodie in them is very particular about the way and style their fish is cooked. Men and women both participate in culinary discussions, on many occasions its the men of the house who decide the menu and the women execute it. The Bengalis love their Maach-Bhat and their Mangsho. It was a pleasant surprise to see in places of tourist interest from Kashmir to Himachal small joints with Bengali nameplates attracting the Bong tourist to his staple food of Maach-Bhat and the holiday special Mangsho. It is therefore with great reluctance that I decided to share my version of Pabda which I would like to call "Pabda Tok Jhal" because it is sour and spicy.

Try it, you may like it . My Bong husband enjoys this variety cooked with love by his Maharashtrian wife.

Ingredients:

• 2 Pabdas.
• 3 green chillies.
• 2 tsp jeera.
• 1 tsp kalonji.
• 1/2 tsp methi seeds.
• 1tsp red chilli powder.
• 1/2 tsp haldi.
• 1 tsp ajwain.
• 1/2 inch piece ginger.
• 3tbsp mustaed oil.
• 3slices of raw mango.
• Salt to taste.

Method :

• Apply salt and haldi to the fish and keep aside.
• Make a paste of jeera, raw mango 2 slices, and two green chillies, also add ajwain. 
• Heat mustard oil and fry the fish.
• Keep them aside.
• In the same oil  heat, add Kalonji and methi seeds.
• When they splutter add the paste and stir fry for a minute, when the oil oozes add the red chilli powder and immediately add 1 cup water so as to maintain the red colour.
• As the water boils add the fish.
• Check seasoning add salt if required.
•  Now add 1 tbsp atta mixed in 2 tbsp water to thicken the gravy.
• Add sliced green chilli, put off the flame and add 1tbsp raw mustard oil for that extra zing.

Note: Substitute raw mango with lime juice or amchur when mango not in season.

The gravy is ready, enjoy with hot steamed rice.

--------------------------------------------------------------------------- 

Jack fruit Subzi

The jack fruit, a tropical seasonal vegetable known by different names "Phanas" in Marathi, "Enchor" in Bengali.

Its cooked in various different ways but the taste is enjoyed by all who relish this fruit. Its a fruit when ripe and a vegetable when raw.

In Malgav, a small hamlet near Malwan, lived my grandparents and my eldest paternal aunt. They cultivated the many acres of land they owned and on vacations we had a taste of what they grew round the year.

My grandmother was a great cook and after my marriage when I went with my husband to visit her she had cooked the best "Phansachi Bhaji" from a jack fruit just plucked off the tree. I am proud to say that the photograph above is of the very same tree and the fruit was plucked 35 yrs ago. The taste of that vegetable still lingers in my mind. Feel sorry that I never asked her the recipe but I do cook "Phanas" the way it was cooked by my mother and aunt and share the recipe with you.

The peeling and cutting of the fruit is a cumbersome job. If your vegetable vendor offers to do it please take his services even if its for a price. If you are left to carry the operation on your own here is how you go about it.

Take your sharpest knife, oil it. Oil your palms, now cut the fruit, a white sticky gum will flow. Cut slices vertical or horizontal according to the shape of the fruit . Remove the hard centre stem. Then the outer peel. 

Now boil the fruit with 4 tbsp soaked red channa which was soaked overnight and boil in pressure cooker for 4 whistles.

Ingredients:

• 1 jack fruit.
• 4 tbsp black channa soaked overnight..
• 1 tbs red chilli powder.
• 6 tbsp grated coconut.
• 2 tbsp coriander seeds.
• 1onion sliced.
• 1/2 tsp haldi.
• 1/2 tsp peppercorns.
• 3 tbsp oil.
• 1 tsp mustard seeds.
• 1/2 tsp hing

Method:

• Flake the boiled jack fruit and add the boiled channa.
• Make a rough paste of  all the above items except mustard seeds, hing and oil.
• Mix the paste with the jackfruit and add salt to taste
• Heat oil in a vessel when hot, add mustard seeds and hing.
• Add the jack fruit with the masalas and stir fry 
• Put the flame on sim cover the vessel with a lid and keep some water on the lid to give the vegetable one steam.
• When it steams after a few mins put off the flame.

Enjoy this delicacy with soft phulkas brushed with pure ghee.

Assure you, it will transport you to the palm fringed Konkan. 
 

--------------------------------------------------------------------------

Beans in Cocunut

As the mercury soars it becomes increasingly difficult to eat food. Spices is a big no no.

At such times to eat something light and healthy is the only option. Fresh tender french beans are in the market. I cook this in a very light, no spice, stir fry. Its light on the tummy and really yummy. It can be had as a warm salad if you don't want to eat rotis with it.

Ingredients:

• 200 gms french beans.
• 2 green chillies.
• 6 tbsp grated fresh coconut.
• 1 onion.
• 4tbsp chopped coriander leaves.
• 1tbs ghee.
• 1tsp cummin seeds.

 

Method:

• Boil the chopped french beans in salted water for 8mins, drain.
• Heat 1 tbsp ghee, add the jeera and chopped onions, stir fry.
• Add the grated coconut and let it brown slightly.
• To this add the coriander leaves mix.
• Place the warm cooked beans on a plate and spread the coconut mixture over it.

Eat as a vegetable with roti or phulka or as a plain warm salad all by itself.

-------------------------------------------------------------------------

Nalli Gosht

A wonderful meat recipe from the Khansamas of Lucknow's Haveli, lands on the streets of Mumbai.

Yes that's the truth. In Flora Fountain, Mumbai, on the pavement lie a hundred old second-hand books on different topics for sale at throwaway price. Your bargaining skills can fetch a prized book for a few hundred rupees. Its the roaming eye of the reader who spots the right treasure. My younger daughter, Shoma did just that, and it is because of her that I have a number of exclusive recipes by Top Indian Chefs' which I cook in my humble kitchen and my family and friends have the opportunity to taste some great food.

Today I share with you one such recipe Nalli Gosht from the kitchens of Lucknow.  Try it, you will enjoy and be appreciated as a wonderful cook.

Ingredients:

• 750 gms lamb shanks or nalli pieces.
• 3 onions.
• 3 tomatoes puree.
• 4 tbsp oil.
• 1 tbsp coriander powder.
• 1 tbsp cummin powder.
• 1 tsp chilli powder.
• 1tsp whole garam masala ( cinamom ,cloves, green cardamoms and mace ).
• 1 tbsp ginger garlic paste.
• 2 bay leaves.
• 1/2 cup dahi .
• 1tsp kasoori methi.
• 1 tsp potli masala. 
• Salt to taste.

Potli Masala

Potli Masala is an all spice powder used in Lucknowi cuisine.
Do not cook after immersing the potli masala or it will loose its fragrance.
All spice is the dried green unripe berry of a tree.
I did not get it so I made a potli of  cinnamon, nutmeg, cloves, star anise and triphala .

Method :

• Broil potli masala and place it in muslin cloth make a pouch and set aside.
• Grate onions . 
• Heat oil and add the grated onions whole garam masala, bay leaves and saute until brown. 
• Add ginger garlic paste and cook well.
• Put lamb shanks when it browns, add spices and saute well.
• Add dahi and tomato puree, mix well.
• At this point if you have a doubt that your  meat will not cook well outside, pressure cook it.
• There is no need to add water.
• When meat is tender, add salt,  potli masala and kasoori methi.
• Put off the gas cover the vessel and let it cook in its own heat.

Serve with Roti, Paratha, Nan or Rice. 

-----------------------------------------------------------------------

Kairi chi Amti (Raw Mango Curry)

Kairi chi Amti, or Raw Mango Curry.

Seasonal fruits and vegetables hold a very important place in our daily diet. The few months that we receive the fresh stock, we are eager to try out new recipies . This however is my grandmother's recipe. Coconut is a common ingredient  in most Maharastrian cooking. In my maternal home they used to use 2 coconuts per day in various recipes, sometimes added with dry coconut also.

Today's recipe is made with raw mango and fresh coconut.

Ingredients:

• 1 medium raw mango.
• 1 tsp coriander seeds.
• 1/2 tsp mustard seeds.
• 1/2 tsp methi seeds.
• 4 red dry kashmiri chillies.
• 1/4 tsp peeper corns.
• 4 cloves garlic.
• 1tbsp besan (channa dal flour).
• 1tsp jaggery.
• Salt to taste.
• 1 tsp oil
• 2 tbsp ghee
• 6 tbsp fresh coconut  grated 

Method:

• Peel the raw mango and make 4 slices.
• Heat 1 tsp oil and add coriander seeds, mustard seeds, methi seeds, peppercorns, red chillies and garlic, stir fry for a minute. To this add the grated coconut and grind to a fine paste.
• Heat 2 tbsp ghee when hot add mustard seeds and a pinch of hing, add 1/2 tsp haldi and the mango pieces stir fry.
• Add the ground coconut paste and adjust the gravy.
• Cook for 10 mins on low flame.
• Add the jaggery and the besan dissolved in 2 tbsp of water.
• Cook for two mins 

Serve with steamed rice.

Vegetable Au Gratin

French cuisine has always attracted  most foodies. Its light creamy arousing our tastebuds. 

Its difficult for most Indians to cook French food at home due to the non availability of certain ingredients. 

To get a taste of this French Dish, "Vegeatble Au Gratin" is a simple cooking with ingredients easily available.

Please do try, you will love the one dish meal with a glass of  White Wine.

Ingredients:

• The Bechamel  Sauce.
• 2 tbs flour (maida).
• 2 tbs butter.
• A pinch of salt.
• A pinch of mustard powder.
• 1/2 tsp black peeper powder.
• 500 ml milk.
• 1 cheese cube

Method:

•  In a pan heat butter and add flour start mixing and stir continuosly till flour is cooked and gives out a good aroma .
• Slowly add the milk bit by bit stirring all the while so as not to form lumps.
• Add salt, mustard powder and pepper, when it starts to thicken add a cheese cube that is grated.
• Mix when thick remove from fire.

 

 

The Vegetables:

• 100 gms cauliflower.
• 100 gms french beans.
• 100 gms carrots.
• 50 gms green peas.
• 1 medium potato, I use the potato because my husband likes potato in almost all dishes.
• Potato is not used in the original dish.
• 6 tbsp grated cheese or two cubes.
  

Method :

• Boil the vegetables in salted water and drain the vegetables should be crunchy not over cooked.
• Drain excess water.
• Now in a baking dish add the Bechamel sauce and vegetables mix grate cheese on top 
• In the oven on Grill mode at 180 degrees,  grill in uppermost rack for 15 mins.
• Serve hot . 

This dish is eaten on its own, but those who prefer bread, can have a French Baguette
or garlic toast.

---------------------------------------------------------------------

Flower chi Patal Bhaji (Cauliflower in Coconut gravy)

Flower chi  Patal bhaji  which transalates to Cauliflower in gravy. These are typical dishes cooked by the women in homes. No hotel will have it on their menu, its every families pride to dish out some recipe or the other. My mother loved this preparation. I am not sure whether it was her invention but I have never had it in any other home. That's exactly why I decided to share this recipe. Its simple and its tasty .


Ingredients:

• 250 gms cauliflower.
• 1 tbsp channa dal soaked in water for 2 hrs.
• 1 tbsp chopped cashew nuts.
• 1 tbsp fried slivers of dry coconut plus 3 tbsp grated dry coconut.
• 1 tsp peppercorns.
• 1 tbsp fresh grated coconut.
• 1/2 cup coconut milk.
• 1 tbsp pure ghee.
• Salt to taste.
• 1 tsp mustard seeds.
• A pinch of hing.

Method :

• Grate the cauliflower or cut it fine, the choice is yours
• Pressure cook the cauliflower and channa dal, keep aside
• In a pan heat 1tsp oil and fry the 3 tbsp dry grated coconut
• To this add the peppercorns, when the coconut is brown add the fresh coconut and stir for a few seconds, remove from fire and cool. Grind into a fine paste.
• Heat a vessel, add ghee, when hot, add mustard seeds and hing, when they splutter add the cashew nuts and slivers of dry coconut.
• Now pour the cooked cauliflower mixture, stir add the coconut paste and cook for 5 mins.
• Add 1 tsp besan or channa dal flour mixed with 2 tsps water to the gravy.
• When the gravy thickens put the flame on sim and add the coconut milk.
• Now do not let it boil, just stir for a minute and put off the flame.

 

My mother used to enjoy this with Varan Bhat or Buttermilk Rice.

Varan is plain tuvar dal cooked with haldi, salt and hing and some like to add a little sugar.

------------------------------------------------------------

Chingri Macher Malai Curry (Prawns in Cocunut Cream)

Shubho Naboborsho.

Its Bengali New Year. At dawn people are on the streets singing Rabindra Sangeet in a procession around the city.

Women dressed in their red border saris and men in dhoti-panjabis. Its a great feeling of brotherhood. A visit to the Kali temple to pay your respects to Maa Kali is followed by most Bengalis, even visit their relatives and friends with a typical mud handi of sweets. 

The Bengali is a foodie and food plays an important part in the day's rituals. Kasha Mangsho, a meat preparation, Cholar Dal,  a channa  dal,  maach (fish) cooked in many varieties Vegetables, Chutney and a variety of sweets. In fact the Bengali meal starts with the bitter Neem Begun a dish of neem pata and brinjal and ends with a sweet sweet Tomato Khajur chutney, mishti doi (sweet curds) and Payesh topped with Roshagullas.

Today I am sharing this recipe Chingri Macher Malai Curry. A preparation of prawns in tender coconut cream.

Ingredients:

• 400 gms cleaned prawns.
• 1 large onion made into a paste.
• 2 tbs ginger garlic paste
• 2 tbs tender coconut cream paste
• 1/2 cup coconut milk
• 1 tbsp cashewnut paste boil the cashew nuts and make a paste
• A pinch of haldi salt to taste 
• 2 green chillies slit
• 3tbs mustard oil.

Method: 

• Heat mustard oil to smoking point then lower the flame.
• Add onion and ginger, garlic paste
• Fry for 10 to 12 mins
• Add prawns and haldi cook for 3 to 5 mins
• Add rest of the ingredients coconut cream paste, coconut milk,cashew nut paste and the green chillies cook for 3 mins
• Add salt to taste and put off the flame.

 Its a great creamy prawn curry, a fine dine  item to be enjoyed with Gobind Bhog Chaal ( Rice).

Payesh from me for the New Year 

*Recipe at a later date.

------------------------------------------------

Black Channa Curry

Baisakhi 

It's Punjab's New Year, the harvest festival, a time to rejoice.
Punjabis are fond of dance, music and great food. They dance the Giddha and the world famous Bhangra.
Its of greater significance to the Sikhs as on this Day in 1699 the tenth Guru, Guru Gobind Singh founded the Khalsa Pant. Baisakhi is also popular in Assam as Rongali Bihu and in Kerala as Vishu.
Gautam Buddha attained enlightenment at Bodhgaya on this day. It therefore, holds a day of significance for the Buddhist.
Gurudwaras distribute "Karah Prashad", which is made of equal quantities of ghee, sugar and whole wheat atta.
Langars are held in Gurudwaras. Its a sublime experience  to eat at a Langar. At the gathering all are equal and people offer their services as Kar Seva to cook, serve the meal and even clean the used vessels.
My daughter, Priyanka, who has married a Punjabi, taught me to make these channas.

Ingredients:

• 1 cup black channa soak overnight.
  
• 2 medium onions.
• 2 red ripe tomatoes.
• 1 tsp ginger chopped fine.
• 1 tsp channa masala. 
• 1 tsp red chilli powder
• 1 tsp chopped green chillies
• 1tsp dhania powder
• 1tsp jeera powder
• salt to taste
• 3 tbsp pure ghee
• 2tbsp finely chopped garlic

Method :

• Boil the channa in a pressure cooker with salt, and  water about 4 cups. Give 5 whistles, when cooked strain the channa and reserve the liquid.

• Transfer the channa to a bowl and add, red chilli powder, channa masala , dhania jeera powder keep aside.

• Heat a kadai and add 3 tbs pure ghee, when hot add the  grated onion  and  bhuno after a min add the green  chillies and chopped ginger and finely chopped garlic bhuno when ghee seperates, add the chopped tomatoes and salt for masala bhuno till the tomatoes are cooked. 
• Now add the channa mix cook for a minute and add the channa liquid. Adjust gravy to your choice.

• Let it simmer for 10 mins.
• Serve garnished with coriander leaves

Serve with a ball of white butter the Punjabi way and eat it with steamed basmati rice, pickle and a tall glass of  fresh lassi.

-------------------------------------------------------------------

Goan Sungta Curry

Sungta curry inspired by the Goan's love for fresh coconut and the red spicy chillies.
The coconut palmed beaches, the fresh fish catch has inspired many chefs to cook great curries with the fresh ingredients. In Goa many own spice gardens and it is a pleasure to work with different spices.
Sungta means Prawns and with the season of raw mangoes, I decided to cook this dish

Ingredients:

• 1 kg Prawns large variety.
• 1 medium sized coconut grated.
• 8 dry red chillies. I used kashmiri  chillies to get the bright red colour.
• 1/2 tsp cummin seeds.
• 4 tsp coriander seeds.
• 1/2 tsp peppercorns.
• 11/2 tsp garlic chopped.
• 1 tsp ginger chopped.
• 1 raw mango skin peeled and cut into slices.
• 15 medium shallots or Madras onions as they are called, or use 1 onion sliced.
• 3 green chillies slit.
• 4 to 5 kokum pieces. If you can't get kokum use tamarind pulp.
• Salt to taste.

Method:

• Marinate prawns with salt.
• Grind to a  paste coconut, red chillies, cumin seeds, coriander seeds, pepper, ginger and garlic.
• If possible use a clay pot for cooking.
• Add 2 cups of water to the vessel and the ground masala, adjust consistency to your choice.
• Let the mixture boil.
• Add  shallots, green chillies and prawns cook for 10 mins.
• Add raw mango slices, kokum and salt 

Serve with Red Rice or plain Steamed Rice or some like it with Pav.

-------------------------------------------------------------------------- 

Crab Masala

Crab meat is one of the tastiest meats. To get to that meat the person who cooks has to fight a battle with these aggressive monsters. The crab seller breaks the two big claws but the smaller ones are pretty active too.
To break the smaller claws is an operation by itself. Once I had the horrible experience of cleaning live crabs with all claws as the Fisherman landed on my doorstep with 2 dozen crabs and left the packet . Not knowing they were all alive and with even the big claws attached I faced an ordeal. I was bold enough to face the challenge. Fate had something in store for me, after successfully cleaning a dozen crabs, the landline phone rang and I was distracted. The huge crab pounced on my right palm and caught it. My palm was bleeding. There was a family gathering and all were busy chatting in the next room.  At first they did not hear my screams
and when they did come, the damage was complete. I was shaking my palm to get rid of the crab and the other members horrified, kept screamimg . All were scared none knew how to help. Then my fate intervened and the crab decided to leave my palm. My palm was in a bad shape for the next fortnight, but the pleasure of eating crab meat is so addictive that as soon as my palm healed, I went to the market to buy crabs.
Today I am more alert when I handle them and have also mastered the right techniques. So don't be affraid of crabs.  Enjoy them.

Ingredients:

• 4 crabs.
• 1 onion finely chopped.
• 1 tbsp ginger, garlic, green chilli paste.
• 2 tbsp Koli masala or red chilli powder.
• 1 tsp haldi.
• 1 tsp garam masala
• 1 tbs roasted dry coconut on gas flame
• Boil the small crab legs with 1/2 cup water cool the grind and stain the liquid
• 4 kokums
• 3 tbs oil
• salt to taste (be careful crabs are salty, so use minimum only for masala.

Method:

• Heat oil, when hot add chopped onions and fry till brown.
• Add the green paste ginger, garlic, green chillies.
• When oil seperates add the red masala powder, haldi and crabs.
• Now add the liquid from the legs and enough water, say 1 cup.
• Let it boil for 7 mins.
• When almost done, add garam masala, coconut paste and salt, cook for 2mins
• Add kokum

• Remove from flame and garnish with coriander leaves. 

Enjoy with steamed rice or rice bhakri.

------------------------------------------------------------------

Methamba

Methamba, in Konkan, where the mango grows in abundance, it is relished in every home. Each house has one or more trees, even a full orchard. When the fruit falls in abundance the housewife finds different ways to cook it and let her family enjoy the seasonal fruit.

Methamba, as the name suggest is a combination of methi seeds and  raw mango. A great side dish with a  sweet sour taste, made into a preserve.

Ingredients:

• 1 large raw mango peel and chop it or cook and extract pulp.
• 1tsp salt
• 1cup jaggery
• 2cloves and 1 small stick cinnamon powdered
• 3 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp methi seeds (fenugreek)
• Pinch of hing.
• 2 dry red chillies.

Method : 

• Heat oil, when hot add mustard seeds, when they pop, add methi, hing and chillies, saute for a minute till fragrant.
• When chillies darken add the mango, saute for 2 mins.
• Mix in jaggery and cook for 15 mins, till jaggery melts completely.
• Stir in cloves and cinnamon powders .
• Cook till jaggery thickens.
• Cool completely before storing.

 

Today I made this for daily use so I used the mango pulp. I had added some red chilli paste to it.

Mocha'r Chop (Banana Flower Chop)

 

Banana, a fruit enjoyed all over the world. The banana flower is consumed as a vegetable, in soups and salads and fried as a snack. It is very simple to clean the flower and prepare it for cooking.
The portion of the white and orange tips that you see in the above photograph require to be opened.
Inside is a plastic like petal which has to be removed and a tough stalk with a black head should also be removed. The maroon petals have also to be discarded. Now chop the vegetable fine and immerse it in water to which turmeric or curd is added. This prevents the vegetable from turning black. Soak in water for 6 hrs and then boil in a litre of water for 10 mins. Drain the water, your vegetable is ready to be cooked the way you desire.

In Maharashtra it is called Kelphool and in Bengal it is called Mocha.
In Bengal one of the famous snacks is Chop. Chops can be made with meat, fish or vegetable. This chop with the banana flower is famous, tasty and enjoyed as a delicacy.

Today I give you my version of the famous "Mochar Chop"

Ingredients:

• 1 banana flower clean the way as explained above.
• 1 onion
• 1 tbs chopped cashew nuts.
• 1tbs kismis.
• 1/2 tsp chopped green chillies, more if you like it spicy.
• 1 tsp red chilli powder.
• 2 tsp worcestershire sauce. 
• 1tsp sugar.
• 1tbs chopped coriander leaves.
• 1tbs lime juice.
• 1tsp garam masala or bhaja masala as they call it in Bengal.
• 4 boiled and mashed potatoes.
• 2 tbs cornflour.
• 1 tsp haldi.
• salt to taste.
• 1 tbs oil plus oil to deep fry.

Method :

• Heat 1tbs oil, when hot add finely chopped onion, to this add the chopped vegetable, stir, add all the masalas, salt, sugar and lime juice, cook for 5mins 
• Remove from fire and cool.

Outer coating:

• Mash the potatoes, add salt, haldi and a pinch of red chilli powder and the cornflour. Knead into a smooth dough.
• Make small balls of dough like you make for pattice, shape into a cup and fill it with the stuffing, close and form into a pattice.
• After all the pattice are prepared roll them into dry in 1 tbs maida and 4 tbs suji (rawa) and then deep fry.

Enjoy with sauce, sliced onion salad or with Kasundi  (mustard sauce) as the Bongs do.

-----------------------------------------------------------------

Chatpata Tender Cocunut & Cashew Nuts.

Fresh cashew nuts, a seasonal delicacy, is available in Konkan and sold in some parts of Mumbai.
In season foodies travel long distances to acquire this fruit. Friends communicate with one another and inform its availability. My mother used to buy it from Dadar.

There are a number of ways to cook it . Each family has there own recipes. If you cannot get fresh cashew nuts don't worry. Soak plain cashew nuts  in warm water, all night, they will be soft by morning.

Ingredients:

• 100 gms cashew nuts
• 1/2 tender coconut  flesh (thick).
• 1tsp goda masala ( goda masala is a Maharashtrian garam masala the word goda is sweet and the sweetness comes from the roasted dry coconut).
• You can use garam masala and add 1/4 tsp dried roasted coconut
• 1/4 tsp red chilli powder 
• 1 tsp amchur powder
• salt to taste
• 1/2 tsp mustard seeds
• 1 tsp oil

Method:

• Soak the fresh cashew nuts in warm water for 30 mins. If using regular cashewnuts soak in warm water overnight.
• Cut tender coconut flesh into small pieces
• Heat oil, when hot, add mustard seeds and some curry leaves.
• Add the cashew nuts and the tender coconut flesh and add all masalas.
•  Stir fry for 2 mins.

Serve as a starter or side dish.

The Roast Chicken

We are senior citizens living on our own . No complains, we enjoy life . Every day of the week, the problem lies in what to cook for two people who do not enjoy a great appetite for elaborate meals. It does not mean we eat bland, boiled stuff. We enjoy fried food. On a daily basis my married daughter, Shoma, calls us as is the practice and one of her queries, What's for dinner, Aai?  That's her way of keeping a check on our daily diet since we both have medical problems.

On Easter Day we decided to indulge in some exotic dinner . My husband bought two chicken legs. He could not express what exactly he desired but he wanted a roast chicken with curds in its marination. He does not know how to cook but he can dictate what ingredients should go into a dish. We have had differences on this, but today I agreed to his wishes . Here is what I came up with. The end result was a juicy, moist chicken something we had not eaten for a long time. It was an experiment. I did not have a name so I just called it The Roast Chicken. You can call it by any other name.

Ingredients:

• 2 chicken legs
• 6 tbsp thick curd not hung just excess water removed by tilting the plate.
• 2 tbsp tomato sauce.
• 1 tbsp red chilli sauce.
• 2 tbsp ginger garlic paste .
• 1 tbsp of mixed masala, cinnamon, clove, pepper, star anise, and fennel seeds powdered.
• 1 tbsp finely chopped celery.
• 1 tsp finely chopped green chillies.
• 1onion cut in roundels and 1 capsicum cut in roundels.
• salt to taste

Method:

• Make slits in the chicken legs and apply the entire mixture of curds and spices to the chicken keep the onion and capsicum for later use
• Marinate for 6 hours.
• In a grill pan add 1tbsp oil Olive or Peanut oil, I used Olive oil.
• When the pan is very hot place the chicken legs, you get immediately a sizzling sound Place the onion and capsicum rings in the pan
• Brown the chicken on both sides
• Flambe with wine or Rum.
• I did not use any liquor but with the heat and its juices it got flambeed.
• Now bake it in the oven at 200 degrees,  for 15 mins.
  
• Serve with french beans which were blanched in salted water for 4 mins and immediately immersed in ice cold water to retain their green colour.
• Saute the french beans in a tsp of  butter.

 Serve the chicken with a drink of your choice.

Pomfret Mandarin Style.

Chinese food is enjoyed all over the world. Its cooked in different countries in different ways to suit the individual palates. In India, a cross section of the public eat on a weekly basis in hotels and at street corners.
Chinese food is very simple to cook at home, provided you follow the rules how best to cook it.
The primary need of best results is a big gas flame and that is exactly the problem in our homes.
So use that burner which gives a big flame and never, never cook on sim. To control the flame lift the wok out of the gas for few seconds.

Chinese food is cooked on the Taoist principle of Yin and Yang. A Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy. These six flavours are incorporated deftly in all the dishes.
When you cook Chinese, it is important to follow the recipe to the letter for best results.
All ingredients must be ready on the work platform before you start cooking. Heat the wok properly and be quick in adding your ingredients at the right time. Its all about fast hand work. This cooking is the opposite of Indian cooking which is cooked slowly for longer durations.
For best results food should be cooked just when you want to serve. Chinese food should be straight from the wok to the plate.
You might not get the best results in the first attempt but keep trying once you perfect the art there is no looking back.

Ingredients:

• 2 medium sized pomfrets
• Salt to taste
• 2 tbsps lime juice
• 1 tbsp chilli oil (take1 tbsp kashmiri chilli powder or 1tbs chopped kashmiri chiilies in a bowl . Heat 4tbsp oil  and pour the hot oil on the chillies or chilli powder keep the oil aside for few hours.Use only the oil as chilli oil)
• 1 spring onion greens
• 4 cloves garlic (should be the big variety or use 8)
• 1/2 medium capsicum
• 1 pineapple slice optional
• a few sprigs of coriander leaves kept in ice cold water.
• 1 tbsp cornflour
• 1/4 cup tomato sauce
• 1/4 tsp Ajinomoto if you use. I do not use.
• 1/4 tsp white pepper powder
• 1 tbsp red chili flakes
• 2 tbsp sugar
• 1cup chicken stock ( I make chicken stock with chicken carcass bones, 1onion, 1 small carrot , 1 stick celery, a bay leaf, some peppercorns and a star anise with 1 litre water, when the water boils remove impurities that float on top and put on simmer for an hour)
• 2 tbsp oil + oil for deep frying.

Method:

• Clean the Pomfret and make slits at the stomach.
• Make four to five quarter inch deep cuts on both sides of the fish apply salt, lime juice and chilli oil. Marinate for 1/2 an hour.
• Chop spring onion greens into very fine pieces.
• Peel and chop garlic
• Deseed and cut capsicum into 1/2 inch pieces
• Cut pineapple into 1/2 inch pieces
• Keep coriander in chilled water.
• Mix cornstarch in 1/2 cup water.
• In a bowl mix tomato sauce, ajinomoto, white pepper powder, chili flakes, sugar and salt with chicken stock.
• Deep fry marinated fish and remove to kitchen paper. ( I usually just pan fry the fish to use less oil for health reasons).
• Heat 2 tbsp oil in a wok add chopped garlic and capsicum and stir fry briefly
• Stir in the prepared sauce with stock and spice mix. Bring it to a boil.
• Add pineapple and blended cornstarch continue to cook on high heat for a minute.
• Pour sauce on the fried pomfret. 
• Garnish with coriander sprigs and spring onion greens.

Serve pipping hot with Fried Rice, Steamed Rice or Noodles of your choice.

------------------------------------------------------------------

Raw Mango Dal & Aam Panha

Chaitra month, the first month of the Marathi calender. The first day of Chaitra is celebrated as Gudi Padva, the New Year. This falls in the month of March-April as per Gregorian Calender. The onset of Spring.
In this month married ladies and young girls organize "Haldi Kunku", a social gathering of relatives and friends females only. Ladies dress up in traditional sarees, the girls in traditional clothes with appropriate jewellery and flowers decorated in their hair styles. Its the season of mangoes. The Raw Mango is enjoyed as much as the ripe one. It is cooked in various different ways. On this Chaitra Haldi Kunku, raw mango dal or locally(in Maharashtra) called "amba dal" and "aam panha" is served,  as the season is hot and a cool raw mango drink works wonders.
Today I share two recipes Raw mango Dal & Aam Panha.

Raw Mango Dal:

Ingredients:

• 1 cup chana dal soked overnight
• 3/4th cup grated raw mango without skin
• 3 red dry chillies whole
• 2 green chillies
• 4 tbs oil
• 1 tsp mustard seeds
• 1/2 tsp hing
• 1/2 tsp haldi powder

Method: 

• Grind the dal coarsely
• Remove to this add salt and grated raw mango and 1tsp sugar.
• Heat oil, when hot fry the whole red chillies till they change colour and become crisp
• Remove and keep aside.
• In the same oil add hing mustard seeds and haldi and make a tadka 
• Crush the red chillies in your palm and add to dal
• Pour the tadka over the dal and mix 
• Check seasoning if you need more tang you can add 1/2 a lime juice

This is served to the ladies on small banana leaves.

Aam Panha 

   

Ingredients:

• 2 large raw mangoes peel the skin and boil in pressure cooker 6 whistles.
• 1/2 cup sugar
• 1/4ccup jaggery
• 1 tsp salt 
• 1tsp black salt
• 1/2 tsp cardomom powder
• few strands of keasr
• 1glass water

Method:

• Make a pulp of the cooked raw mangoes 
• In a mixer add the pulp, sugar ,salt, jaggery and blitz.
• Add cardaomn powder, kesar and blitz
• Add a glass of water and blitz

Chill and Serve.

Haldi Kunku is just a get together . A time to meet friends old and new and share these special dishes made to welcome the new fruit and enjoy it.

----------------------------------------------------------------

The Easter Breakfast Pork Sausages with Baked Beans and Egg on Toast.

Easter Sunday. The day that heralds resurrection, new hope and the onset of spring.
As kids Easter meant we would receive Easter Eggs bought by my Mother. I guess it was the influence of the Catholic teachers her colleagues in school where she taught, or the influence of living in Bandra West for many years. She made it a practice to treat us to these Eggs. My brother and I waited for this all year. These Eggs were available only for a few days before Easter. As we grew up my mother kept this tradition alive by presenting them to her grand-children.

Memories of school days in the Convent, Good Friday, we always had a holiday but my friends would share with us The Hot Cross Bun a symbol of sharing and sealing our friendship. I enjoyed eating them with butter my brother ate them with jam. Today after so many years my husband walked in from the market and announced he had a surprise for me. Seeing the buns the first thought that came to my mind was the poem Hot Cross Buns and I actually sang it.

Easter means family lunches pork, chicken, fish, potatoes, the list is endless. Food is prepared a few days in advance so the meats are well marinated. Old family recipes are out. Children staying away from home for work return home to share the spirit of togetherness and happiness

My younger daughter Shoma, has married a Christian and they will have their own food specialities cooked by her loving mother-in-law.
I thought I shall put together some things she loves and which go with the food of Easter and make a breakfast for her.

Ingredients:

• 6 pork sausages (those who dont consume pork can go for chicken sausages).
• 1/2 tin of baked beans
• 2 eggs
• 1 onion
• 1 capsicum
• 1/4 tsp red chilli powder
• 1 green chilli
• salt to taste
• 1/2 tsp pepper powder.
• 1tsp oil 1tsp butter
• Bread slices
• 1 blanched tomato make puree
• 1/2 tsp sugar
• 1tsp finely chopped garlic

Method :

•  Heat a pan 
• Add oil and butter and the garlic
• Add chopped onions and saute 
• Add green chillies chopped and capsicum chopped fine also add the tomato puree
• Add the sausages chopped in roundels add red chilli powder and saute
• After 5 mins add the beans and a few spoons of water to cook the beans.
• Adjust seasoning you might require sugar here depends on the brand of beans and your taste
• Put off the flame

Now make an egg fry

Toast two slices of bread and apply butter.

Plating : 

• Place the sausage bean mixture on the plate . 
• Place the egg fry on it
• On the outer circle line the bread toast .

Happy Easter Enjoy the Day !!!

Lauki Kofta Curry

Lauki, Bottle Gourd, Doodhi,  different names, vegetable remains the same. A vegetable loved by some and hated by others. In my house lauki is bought for my husband and elder daughter loves. Both love lauki in any form, dry, with channa, with prawns, in gravy, the variety is endless. The problem lies with me and my younger daughter. We both don't enjoy this vegetable. One day many years ago I chanced on this recipe of lauki kofta curry and our world changed. Now we all enjoy this dish and is cooked quite often in my kitchen.

Ingredients:

• 200gms lauki peeled and grated 
• 2 green chillies 
• 2, 1 inch pieces of ginger
• 1 tsp garlic paste
• 1 large onion
• 1 tomato blanched
• 1 tsp punjabi garam masala*
• 3 tbs gram flour
• 1 tsp rice flour 
• salt to taste
• 1 tsp red chilli powder
• 1/2tsp haldi powder.
• 3 tbs coriander leaves chopped
• 1/2 cup coconut milk

Method: 

Koftas:

• Grate the lauki to this add salt pinch of haldi red chilli powder chopped ginger1/2 tsp 1/2 onion chopped the besan rice flour and coriander leaves mix 
• Do not add water as the water in the lauki is enough to form a batter to make round Koftas
• Make Koftas deep fry and keep aside.
• Grind together 1onion ginger and garlic
• Blanch tomato remove skin and make a paste.
• Heat 2tbs oil when hot add 1tsp jeera and a pinch of hing
• Add the onion paste and let it brown.
• When brown add the tomato paste and cook till oil separates 
• Add red chilli powder and garam masala and 1/2cup water cook for 5 mins
• Put the flame on sim and add the coconut milk
• Garnish with cream and coriander leaves .

Serve with roti or paratha.

Note : Its the best way to get your kids to eat lauki which has great nutrients.

*Punjabi Garam Masala:

• 90 gms cummin seeds
• 75 gms black cardomom seeds
• 75 gms black peppercorns
• 45 gms green cardamoms
• 30 gms corriander seeds
• 30 gms fennel seeds
• 20 gms cloves
• 20 sticks cinnamon(1 inch)
• 20 gms mace
• 20 gms black cummin seeds
• 15 gms bay leaves
• 15 gms dry rose petals
• 15 gms ginger powder
• 3 nutmegs

Method:

Put all the ingredients except ginger powder in a mixer and make a fine powder. Transfer to a clean dry bowl, add ginger powder and mix well. Sieve and store in a sterilised, dry and air tight container.

Note:
If pounded in a mortar with a pestle, result will be better.

----------------------------------------------------------------------