Noth Indian Base

The north Indian dishes are similar to the bengali mix with the inclusion of garam masala. The garam masala can be made out of whole garam masala (Bay leaf-1 , cloves-2, cardamom- 1/2 stick) or the garam masala mix which can be bought from any Indian market.

  • Oil- 1tsp
  • Mustard/Cumin seeds – 1 tabsp
  • Onions- 1 cup
  • Tomato- 1 cup
  • Turmeric powder- 1tsp
  • Chilli powder- 1tsp
  • Garam masala- 1 tsp
  • Ginger- 1tsp
  • Garlic-1tsp
  • Green chillies

Preparation:

Heat up oil and put the seeds after 2 minutes and let it splutter in medium low heat.
Add the ginger, garlic, green chillies and stir fry for 2 more minutes.
Add in the onions till they are golden brown and add in the tomatoes, tumeric powder, chilli powder, garam masala and salt to taste and fry till the oil oozes out from the mixture.

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Popular East Indian Base for most of the Bengali Dishes

Bengali foods are signatured with the smell of mustard oil but its an oil which has more calories, so calorie conscious eaters can skip this.

Ingredients:

  • Oil- 1tsp
  • Mustard/Cumin seeds – 1 tabsp
  • Onions- 1 cup
  • Tomato- 1 cup
  • Turmeric powder- 1tsp
  • Chilli powder- 1tsp
  • Ginger- 1tsp
  • Garlic-1tsp
  • Green chillies

Preparation:

Heat up oil and put the seeds after 2 minutes and let it splutter in medium low heat. Add the ginger, garlic, green chillies and stir fry for 2 more minutes. Add in the onions till they are golden brown and add in the tomatoes, tumeric powder, chilli powder and salt to taste and fry till the oil oozes out from the mixture. This is the basic base for most bengali recipes with some additions and subtractions.Once this base is ready, different preparations can be prepared. Keeping this basic recipe in mind, one can cook most of the dishes even with closed eyes. 🙂

TIP:-

In case you live abroad, then try using pesto alla genovese (a garlic olive paste) instead of the garlic and ginger, with Arabiatta (a tomato and red chilli mixture) instead of the tomatoes in the above recipe. The ratio of pesto to tomato being 1:3. You can get these readymade items in any supermarket. Since I live in Germany, I can say you can get them in Pennymarkt, ALdi or any supermarket. There is no need to rush to Indian stores if your in a hurry. So is a great time saver.

Brocolli Poshto/Brocolli in poppy seeds

Servings:-1

Ingredients:-

  • Poppy seeds- 4 tablespoon
  • Brocolli- 1/4 no.
  • Mustard- 1 tsp
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Turmeric powder- 2 tsp
  • Chilli powder-1 tsp
  • Water- 1 cup

Preparation:-

Fry the Poppy seeds till golden brown approximately 4 minutes.Grind the poppy seeds with the mustard seeds.Add oil in a deep pan (cook preferably in a nonstick pan) and once the oil gets heated add the poppy seed mixture and fry till golden brown. Add the turmeric and chilli powder. Fry it with a closed lid at medium heat. Add the Brocolli and fry for 5 minutes and put the water and salt. Bengalis add sugar to most of the dishes so, if you like sweet in your dishes., sprinkle some sugar just to increase the taste.

Capsicum poshto/Capsicum in poppy seed curry

Servings:-1

Ingredients:-

  • Poppy seeds- 4 tablespoon
  • Capsicum- 1/2 Capsicum
  • Mustard- 1 tsp
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Turmeric powder- 2 tsp
  • Chilli powder-1 tsp
  • Water- 1 cup

Preparation:-

Fry the Poppy seeds till golden brown approximately 4 minutes.

Grind the poppy seeds with the mustard seeds.

Add oil in a deep pan (cook preferably in a nonstick pan) and once the oil gets heated add the poppy seed mixture and fry till golden brown. Add the turmeric and chilli powder. Fry it with a closed lid at medium heat. Add the Capsicum and fry for 5 minutes and put the water and salt. Bengalis add sugar to most of the dishes so, if you like sweet in your dishes., sprinkle some sugar just to increase the taste.

Veg Biriyani

This is a basic, simple, vegetable hence extremely healthy and delicious.Try it out and let me know.

Servings:- 2

Ingredients:-

  • Oil/Ghee- 2 tablespoon
  • Mustard- 1 teaspoon
  • Garam Masala- 2 cloves,2 cardamom, 1 bayleaf, 1 tsp cumin seeds.
  • Garlic cloves- 1 or 2 cloves
  • Dried Red chillies-  to taste
  • Ginger paste- 1 teaspoon
  • Onions- 2 nos.
  • Tomato puree-1 cup
  • Coriander powder- 3 teaspoon
  • Turmeric powder- 2 teaspoon
  • Chilli powder-1 tablespoon (to taste)
  • Curd/Yogurt-1 cup
  • Coconut milk (Optional)- 1 tablespoon
  • Vegetables- Potato, Brocolli, Capsicum, Onion leaves. (to taste)

Preparation:-

Grind all the masala to prepare the garam masala mix.

Add oil in a deep pan, and put the mix, garlic cloves, ginger paste, onions.

Fry till onions are golden brown

Add the tomato puree and fry till the oil from the mixture starts oozing out.

Add the vegetables and fry with a lid and at medium ow flame for 10 minutes.

Pour the turmeric powder, chilli powder, salt, coriander powder and add the curd, coconut milk. Fry for 5 minutes.

Pour the rice and cover the vessel and heat the mixture for 10 minutes at low flame.

Vegetable coconut curry

 

 

 

 

 

 

 

 

This recipe is inspired from the Thai food that I tasted in Switzerland. Its the Indian version of the Thai style. Its a highly nutritional recipe without compromising the taste. This food has a very mild and soothing taste which can be a very good source of maximum nutrients in summer.

Servings:-2

Ingredients:-

  • Vegetables- Capsicum (Red, Yellow, Green), Brocolli, Potato, Tomato, Onion leaves- to taste (I used half of each of the vegetables)
  • Onion- 1 medium sized
  • Chickpeas- 2 tablespoon
  • Coconut milk (heavy milk)- 1 cup
  • Mustard- 1 tsp
  • Cumin seeds- 1 tsp
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Chilli powder-1 tsp
  • Koriander powder- 1 tsp
  • Pav bhaji masal-1 tsp
  • Water- 1 cup

Preparation:-

Add oil in a deep pan (big enough to accommodate all the vegetable), and sprinkle some mustard, cumin. Grind the onion into a paste and pour into the pan with the oil. Fry for few minutes and add the tomato paste/tomato/pesto rosso for 5 minutes. Then add the vegetables. I kept cutting the vegetables and added them simultaneously while cooking. Fry them for 5 more minutes. Add the rest of the powders and pour in the coconut milk into the mixture and boil the vegetables in it for 5 minutes. Then add water and boil it depending on the amount of gray needed by you.

Tips:-

Add the coconut milk depending on your taste and serve with rice. It taste delicious when the vegetables soak in the beautiful aroma of the coconut milk into them.


Begun Poshto/Eggplant in poppy seeds

This is another delicious and simple recipe with poppy seeds and eggplant. Eggplants are very nutritional as they can be used to solve high cholestrol problems with its high folic acid and potassium contents.

Servings:-1

Ingredients:-

  • Poppy seeds- 100 gms
  • Eggplant/Begun/Baingan- 1 medium sized
  • Mustard- 1 tsp
  • Cumin seeds- 1 tsp
  • Tamarind- 1 tablespoon paste
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Turmeric powder- 2 tsp
  • Green chillies- to taste
  • Chilli powder-1 tsp
  • Water- 1 cup

Preparation:-

Add oil in a deep pan and fry the Eggplant/Begun/Baingan separately till golden brown and keep them aside. Meanwhile saute the poppy seeds and then grind it with green chillies.Remove the eggplant and in the same pan add the mustard and cumin seeds. Then add the poppy seed mixture and fry till golden brown. Add the turmeric and chilli powder. Fry it with a closed lid at medium heat. Add the eggplant now and fry for 5 minutes and put the water and salt. Add the tamarind paste and boil the mixture for 4 minutes. Bengalis add sugar to most of the dishes so, if you like sweet in your dishes, sprinkle some sugar just to increase the taste.

 

Boondi ladoo

Boondi ladoo is a variety of the same chickpea flour ladoo/Besan ladoo.It needs some excess preparation.Servings:- 2Ingredients:

  • Chickpea flour- 8 tablespoon
  • Sugar-2 1/2 tablespoon
  • Water- 1cup
  • Butter- 1 tablespoon     

Preparation:- Make the chickpea paste with water to a consistency such that when passed through a sieve it will got through easily. In a pan, pour 10 tablespoons of oil. Heat it till the boiling point and then add the chickpea flour through the sieve. They will form tiny ball like boondis. On another pan simultaneously, heat the sugar and water till a sugar syrup like mixture is created. Keep adding the boondis, till into the syrup and let it cool for 5 minutes. Once it cools down, take small parts of it into your hand and make small balls of it.Tips:The making of the boondi might take some time to get used to. The trick is to get the right temperature so that the sugar is not too cold nor too hot.

From besan ladoo

Chickpea flour ball deserts/Besan ladoo

From besan ladoo

Ladoos are small sweet ball desserts which can also be used as snacks.In India they are made in any festival. This is one of the easiest and the simplest ladoo.

Servings:- 2

Ingredients:

  • Chickpea flour- 4 tablespoon
  • Sugar-
  • Butter- 1 tablespoon     

Preparation:- In a pan with medium low flame, fry the chickpea flour for atleast 15 minutes till the color changes to a golden brown.Then add the ghee/butter into the flour and fry for about 10 minutes and add the sugar and mix it. Now shut the stove. Make small balls, once the mixture cools down.

International food in Switzerland

I was in the Swiz alps over this weekend, where I was introduced to some amazing Thai food. The usual fondue of Swiz is common, but this time I came across some healthy, filling, delicious Thai and Asian food. When you do get a chance to go to Swiz try out the Thai and Asian food there. They are equally tasty and mouthwatering. Do write in if anyone knows some authentic Thai food.