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Saturday 21 May 2016
Tuesday 10 May 2016
NH-Chicken
There are so many colours in my touring memory, but one thing is common that, we always searching for good Dhabas beside national highways. The foods are simply awesome. One of my fav recipe is given below. Try it, the spicy, the yummy with paratha, roti and salad “The National Highway Chicken”. Now time to prepare :
Ingredients:
Ingredients:
• Chicken:800 gms.
• Potato: 2 Large (diced)
• Onion:250 gms ( chopped)
• Tomato:3/4 (Grated)
• Ginger Garlic Paste: 1 tbsp.
• Grated Garlic:1 tsp.(keep it separately for marinating chicken)
• Red Chilli: 2 ( adjust the number of the red chilli according to your taste)
• Cumin Seeds: 2 tsp.
• Coriander Seeds:1 tsp.
• Black Peppercorn:1 tsp.
• Green Cardamoms: 2/3
• Dried Fenugreek Leaves:1 tsp.
• Turmeric Powder:1 tsp.
• Red Chilli Powder:1 tsp. ( adjust according to your taste)
• Black Pepper Powder:1 tsp.
• Garam Masala Powder: 1 tsp.
• Bay Leaves:1
• Oil: 6 tbsp of mustard oil ( you may replace it with any other refined or vegetable oil too.)
• Salt: As per taste
• Vinegar: 2 tsp.(Optional)
• Water: 500 ml.
• Potato: 2 Large (diced)
• Onion:250 gms ( chopped)
• Tomato:3/4 (Grated)
• Ginger Garlic Paste: 1 tbsp.
• Grated Garlic:1 tsp.(keep it separately for marinating chicken)
• Red Chilli: 2 ( adjust the number of the red chilli according to your taste)
• Cumin Seeds: 2 tsp.
• Coriander Seeds:1 tsp.
• Black Peppercorn:1 tsp.
• Green Cardamoms: 2/3
• Dried Fenugreek Leaves:1 tsp.
• Turmeric Powder:1 tsp.
• Red Chilli Powder:1 tsp. ( adjust according to your taste)
• Black Pepper Powder:1 tsp.
• Garam Masala Powder: 1 tsp.
• Bay Leaves:1
• Oil: 6 tbsp of mustard oil ( you may replace it with any other refined or vegetable oil too.)
• Salt: As per taste
• Vinegar: 2 tsp.(Optional)
• Water: 500 ml.
Process:
• Dry roast 1 tsp cumin, cardamoms, coriander seeds and the black peppercorn till brown and fragrant.Coarsely grind the spices.
• Marinate the chicken with vinegar, grated garlic, 2 tbsp of mustard oil and pepper powder and keep it inside the refrigerator for 30 mins to one hour.
• Slightly fry the diced potatoes with little oil, salt and turmeric powder and keep them aside.
• Heat oil in a kadhai and add the red chilli, bay leaves and 1 tsp cumin seeds.
• When the cumin begins to splutter at the chopped onion. Sauté until the onions become translucent.
• Add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder and salt.
• Sauté for a few minute and add the tomatoes.
• Sauté until the masala is well cooked and oil starts to release from the sides.
• Add the chicken and the potatoes and mix with all the spices very oil. Cook for more 5/6 minutes until the chicken and the potato are covered by the spices.
• Boil the water and pour into the kadhai and then cover it with a lid and cook for another 10 minutes.
• Remove the lid and add the roasted spices.
• Cook till the gravy is reduced to almost half and the potatoes and the chicken are cooked very oil.
• Toast the fry fenugreek on a hot tawa and crush them over the curry.
• Sprinkle the garam masala powder over it.
• Garnish with chopped coriander leaves and serve hot with green salad along with Roti, Paratha or Nun.
• Marinate the chicken with vinegar, grated garlic, 2 tbsp of mustard oil and pepper powder and keep it inside the refrigerator for 30 mins to one hour.
• Slightly fry the diced potatoes with little oil, salt and turmeric powder and keep them aside.
• Heat oil in a kadhai and add the red chilli, bay leaves and 1 tsp cumin seeds.
• When the cumin begins to splutter at the chopped onion. Sauté until the onions become translucent.
• Add the ginger garlic paste, turmeric powder, red chilli powder, coriander powder and salt.
• Sauté for a few minute and add the tomatoes.
• Sauté until the masala is well cooked and oil starts to release from the sides.
• Add the chicken and the potatoes and mix with all the spices very oil. Cook for more 5/6 minutes until the chicken and the potato are covered by the spices.
• Boil the water and pour into the kadhai and then cover it with a lid and cook for another 10 minutes.
• Remove the lid and add the roasted spices.
• Cook till the gravy is reduced to almost half and the potatoes and the chicken are cooked very oil.
• Toast the fry fenugreek on a hot tawa and crush them over the curry.
• Sprinkle the garam masala powder over it.
• Garnish with chopped coriander leaves and serve hot with green salad along with Roti, Paratha or Nun.
Spicy Prawn Fry.
Spicy Prawn Fry
Ingredients:
1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking
1 kg prawns, shelled & deveined
3 medium onions, chopped
Salt to taste
2 tbsp crushed red pepper
2 tsp roasted, ground cumin
15 crushed black peppercorns
1 tsp. kalonji (nigella)
2 tbsp. ginger-garlic paste
Few curry leaves
3 lemons
4 slit green chilies
Oil for cooking
Method:
1. Apply juice of 1 lemon on prawns and wash after 20 minutes.
2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.
3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.
4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.
1. Apply juice of 1 lemon on prawns and wash after 20 minutes.
2. Heat little oil in a skillet. Add onions and fry until golden brown. Add curry leaves, cook for 1 minute, then add ginger-garlic paste, all spices and cook for few more minutes.
3. Now add prawns and fry them until a little brown for 2 minutes. Lower heat and cook for 3 more minutes. Prawns will release water, if wish to keep gravy, do not dry.
4. Add lemon juice, green chilies and cook for few more minutes. Garnish with coriander leaves and serve with rice or naans.
Friday 29 April 2016
Food Habits of Swami Vivekananda
Swami Vivekananda Food Habits
Reminiscenes of some of his followers
In the course of his wanderings, Vivekananda had got accustomed to eat chillies, which were often the only condiment he had with his food. I have seen him eating a handful of pungent, green chillies with evident relish. (Source: Reminiscences of Nagendra Nath Gupta)
He liked chillies, pepper, and such other pungent things. When I asked for the reason one day (October 1892) he said. "During wanderings a monk has to take all kinds of food, and drink water from all sorts of places; that tells upon the health. To counteract their bad effect, many monks become addicted to hemp and other intoxicants. For the same reason I have taken to chilli.”
"The best way to enjoy tobacco is to smoke it from a hookah full of water at the bottom and having at its top a lump of flavoured tobacco prepared with spices and molasses." Swami Vivekananda- said as a wandering monk. (Source: Reminiscences of Haripada Mitra)
Tabasco Sauce with meat
'My grandmother (Mrs John [Emily] Lyon) used to make a little ceremony of making salad dressing at the table, and one of the condiments she used was Tabasco Sauce, put up by some friends of hers, Mrs. Ilhennys, in Louisiana. She handed him the bottle and said, "You might like a drop or two of this on your meat, Swami". He sprinkled it on with such a lavish hand that we all gasped and said, "But you can't do that! It's terribly hot!" He laughed and ate it with such enjoyment that a special bottle of the sauce was always put at his place after that.' (Source: Reminiscences of Cornelia Conger, Time Period: September 1893)
Having ascertained from him that, since leaving Ernakulam he had taken almost nothing, I asked him what food he was accustomed to. He replied, "Anything you like; we Sannyasins have no tastes."(Source: Reminiscences of K. Sundarama Iyer, Time Period: December 1892)
"As regards food, when he was asked whether he was a vegetarian or a meat-eater, he said that as a man belonging not the ordinary order of Sannyasins but to the order of the Paramahamsas, he had no option in the matter. The Paramahamsa, by the rules of that order, was bound to eat whatever was offered, and in cases where nothing could be offered he had to go without food. And a Paramahamsa was not precluded from accepting food from any human being irrespective of his religious beliefs. When he was asked whether he would accept food from non-Hindus, he told us that he had several times been under the necessity of accepting food from Mohammedans."(Source: G.S. Bhate describing the Swami's comments in Belguam - late 1892)
When he stayed with me at Trivandrum , he used to take but one light meal in the daytime, and only a little milk at night. (Source: Source: Reminiscences of K. Sundarama Iyer, Time Period: December 1892)
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Reminiscenes of some of his followers
In the course of his wanderings, Vivekananda had got accustomed to eat chillies, which were often the only condiment he had with his food. I have seen him eating a handful of pungent, green chillies with evident relish. (Source: Reminiscences of Nagendra Nath Gupta)
He liked chillies, pepper, and such other pungent things. When I asked for the reason one day (October 1892) he said. "During wanderings a monk has to take all kinds of food, and drink water from all sorts of places; that tells upon the health. To counteract their bad effect, many monks become addicted to hemp and other intoxicants. For the same reason I have taken to chilli.”
"The best way to enjoy tobacco is to smoke it from a hookah full of water at the bottom and having at its top a lump of flavoured tobacco prepared with spices and molasses." Swami Vivekananda- said as a wandering monk. (Source: Reminiscences of Haripada Mitra)
Tabasco Sauce with meat
'My grandmother (Mrs John [Emily] Lyon) used to make a little ceremony of making salad dressing at the table, and one of the condiments she used was Tabasco Sauce, put up by some friends of hers, Mrs. Ilhennys, in Louisiana. She handed him the bottle and said, "You might like a drop or two of this on your meat, Swami". He sprinkled it on with such a lavish hand that we all gasped and said, "But you can't do that! It's terribly hot!" He laughed and ate it with such enjoyment that a special bottle of the sauce was always put at his place after that.' (Source: Reminiscences of Cornelia Conger, Time Period: September 1893)
Having ascertained from him that, since leaving Ernakulam he had taken almost nothing, I asked him what food he was accustomed to. He replied, "Anything you like; we Sannyasins have no tastes."(Source: Reminiscences of K. Sundarama Iyer, Time Period: December 1892)
"As regards food, when he was asked whether he was a vegetarian or a meat-eater, he said that as a man belonging not the ordinary order of Sannyasins but to the order of the Paramahamsas, he had no option in the matter. The Paramahamsa, by the rules of that order, was bound to eat whatever was offered, and in cases where nothing could be offered he had to go without food. And a Paramahamsa was not precluded from accepting food from any human being irrespective of his religious beliefs. When he was asked whether he would accept food from non-Hindus, he told us that he had several times been under the necessity of accepting food from Mohammedans."(Source: G.S. Bhate describing the Swami's comments in Belguam - late 1892)
When he stayed with me at Trivandrum , he used to take but one light meal in the daytime, and only a little milk at night. (Source: Source: Reminiscences of K. Sundarama Iyer, Time Period: December 1892)
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Yummy Panta / Pakhala (Summer Special)
Panta, Pakhala, Doi Panta or Water Rice is an absolutely
perfect dis in the scorching summers, rejuvenating the mind, body and soul, and
giving a sense of fulfilment. Panta is very common in the eastern India like Odisha, Bengal, Jharkhand, Assam
and Chattisgarh, ‘Panta’ is also favourite of the people of Bangladesh and
Myanmar. Pakhala or Doi Panta is mainly prepared by cooling cooked rice in
water and keeping it overnight. This type of preparing Pakhala is called ‘Bashi
Panta’. It is the traditional way of preparing. But
we can edit this Bashi Panta in another way of preparing Pakhala, called ‘Saja
Pakhala’, by cooling it in water and adding curd to it. We also need to add roasted mustard, curry leaves and ginger.
This combo blends into an irresistible taste. The water is called ‘Torani’ in
Odisha. The best combination is that of Pakhala, Sag Bhaja, Bori Bhaja and
roasted vegetables (potato, lady finger, etc). If you are a non-vegetarian,
fish fry creates amazing taste with Panta.Ingredients
• Cooked Rice – 1 bowl
• Water – 2 bowls
• Curd – 1 cup
• Mustard – 1 tbsp
• Curry leaves – 10
• Salt – 2 tsp
• Dry chili – 1
• Ginger – 1 inch (smashed)
• Oil – 1 tbsp
Method:
•• For Basi Pakhala, add 1 bowl of cooked rice with 2 bowls of water and allow it to cool. Keep for 6-8 hours.
•• For Saja Pakhala, add 1 bowl of cooked rice with 2 bowls of water and allow it to cool.
•• Put a pan on medium flame. Once hot add, add 1 tbsp oil. Add mustard seeds, curry leaves and dry chili and wait till it crackles. Now simmer the flame add ½ cup water. Allow it to cool. Add this along with curd, smashed ginger and salt to the bowl containing rice and water. Mix well.
Serve Pakhala with aloo bhaja, bori bhaja, sag bhaja, mach bhaja .
Sunday 24 April 2016
Chingri Malai Curry
Chingri Malai Curry
উপকরনঃ
১। চিংড়ি - ১ কেজি
২। ২ টো বড় পেঁয়াজ বাটা
৩। ২ টেবিলচামচ করে আদা আর রসুন বাটা
৪। ২ টেবিলচামচ টোম্যাটো পিউরি
৫। ২ টেবিলচামচ দই
৬। গোটা গরমমসলা
৭। পরিমানমত সর্ষের তেল
৮। ১ টেবিলচামচ ঘি
৯। ১ টেবিলচামচ কাশ্মীরি লঙ্কা-গুঁড়ো
১০। নুন পরিমানমত
১১। ১ টেবিলচামচ হলুদ গুঁড়ো
১২। ১ কাপ নারকেলের দুধ
১৩। গরম মশলা গুঁড়ো পরিমান মত।
প্রণালীঃ
চিংড়ি মাছটা নুন আর হলুদ গুঁড়ো দিয়ে মাখিয়ে রেখে দিতে হবে। কড়াতে তেল নিয়ে গরম করে ঘি দিতে হবে। গোটা গরমমসলা আর তেজপাতা ফোড়ন দিয়ে পেঁয়াজ বাটাটা দিয়ে ভাল করে কষাতে হবে হাল্কা আঁচে, যতক্ষণ না পেঁয়াজটা বাদামি হচ্ছে। এর পর এতে রসুন বাটাটা দিয়ে আবার কষাতে হবে। তারপর এতে আদাবাটাটা দিয়ে আরও কষাতে হবে। এরপর এতে টোম্যাটো পিউরি দিয়ে ভাল করে নাড়তে হবে। হাল্কা আঁচে কষাতে হবে যতক্ষণ না তেল ছাড়ে। এবার দই টা দিয়ে দিতে হবে। এবার মাছগুলো দিয়ে হাল্কা হাতে নাড়তে হবে। অল্প জল দেওয়া যেতে পারে এই সময়। ভাল করে নেড়ে নিয়ে নুন আর লঙ্কা গুঁড়ো দিতে হবে। কিছুক্ষন ফুটলে নারকেলের দুধটা দিয়ে ভাল করে নাড়তে হবে। ৭-৮ মিনিট ফুটলে নামানোর সময় ঘি আর গরম মশলা দিয়ে ভাল করে নেড়ে নিয়ে নামাতে হবে।
বি : দ্র : রান্নার আগে অবস্যি চিংড়ি র পিঠের কালো শিরাটা বাদ দেবেন।
Hungry Kya?
The steps
starts from here
The steps
starts from here…the e-kitchen. I was inspired by a punch line from Domino’s Pizza “Hungry Kya?”. These are my
fav words that I keep on asking to all my friends who come to my place. I am a
Bengali guy with the prefix “Khadya Rashik”.The recipies made by my mom and
grandmothers created my love and passion
for food which help me to be a delighted cook.
This passion for food has always inspired me to open a BIG KITCHEN where
I can serve my passion to foodies. Hence I have come up with a broader view
through this e-kitchen named “Hungry Kya?”
By book I am an employee who works
for Govt. and by attitude I am an ENTREPRENEUR. My zest for creating uniqueness,
has helped me to taste the essence of life. So this space won’t be just limited
to food ideas and recipes, but a lot more about the day to day unnoticed
stories that goes into making that signature dish of your lives.
My blog is a humble attempt to present our
culinary heritage to one and all and document traditional recipes which gets
passed on through generations just by word of mouth.
So sit
back with a cup of hot chai and enjoy your time here :).
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