Thursday, November 30, 2017

Assamese Bhendir Sorsori - Ladies Finger in Mustard Sauce



 This was a wonderful sides made with Ladies finger in mustard sauce in Assam. 





For this November 2017 , we are making recipes from Assamese cuisine for Ssshhhh secretly cooking. I was paired with Sasmita of First Timer Cook. She gave me Turmeric powder and Mustard seeds as my secret ingredients. 

  I had read about of bengalis use mustard paste in their cooking, it was new to me that Assamese to use mustard paste in their curry and also Panch Poran ( A mixture of mustard seeds , fennel ,Nigella  seeds, cumin and Fenugreek , Known as  Pas Poran in Assamese. 






Requirements : 
20 Tender Ladies Finger 
1 tbs vegetable oil 
1 Bay Leaf 
1/2 tsp Panch Poran 
1/2  tsp Turmeric Powder
1/2 tsp Red Chilli Powder
Salt as Required
To Grind :
2 tbs Mustard Seeds
1/2 tsp Turmeric Powder 
1/4 tsp ginger grated

Method : 


Wash and pat dry the ladies finger.

Cut off the ends and chop into a inch piece.
Soak the mustard seeds and grind along with ginger and turmeric powder. 
Heat oil in a pan , add bay leaf and let it fry in oil.
Add in the Panch Poran , let them crackle .
Add the chopped okra and fry in oil till it changes to light brown.
Now , add the chilli powder and salt , stir for two minutes.
Add the ground paste and mix well . Cook in medium flame for ten minutes.
I made it as drier version , you can taken off early if you want semigravy consistency.
Bhendir Sorsori is ready to serve.
Serve with Steamed rice or roti.

Tuesday, November 14, 2017

Christmas Tree Bread



 

 

 Christmas Tree bread was the bread I choose to bake for this month’s theme. Kelly of gave the theme Pull apart breads , Monkey Bread , Bubble Bread - Sweet or Savory . As the Christmas season is nearby , I thought this Christmas tree bread will the apt for the theme too…….



Requirements :

3 ½ cup All purpose flour
2 ½ tbs of Instant dry yeast
1 tbs salt
4 tsp of sugar
1 tbs butter 
1 ½ cup Lukewarm water

For Garlic Coriander Topping :

2tbs of butter
1 whole garlic
½ cup of chopped coriander leaves
Salt to taste

Method :

In a bowl , mix together the flour , salt , sugar and yeast . To this mixture add in the lukewarm water and mix the dough.

Knead for 15 minutes or till the dough becomes soft and smooth.

Add in the butter and knead again for five minutes .

Cover the bowl and let the dough double in size.

Peel the skin of the garlic and chop into small pieces.

Melt the butter and add the chopped garlic and sauté till the nice aroma comes, take off flame and let it cool.

Knead the doubled dough once and divide the dough into small balls .

Roll each ball into round smooth balls and arrange in the baking tray in the row of seven , five , three, two and one towards top – resembles the top part of the Christmas tree.

Take two rolls and shape into a rope and twist , attach it to the tree shape – it will be the trunk of the tree.

Let these rest for half an hour and pour the sauteed garlic along with the melted butter all through the shaped bread .

Sprinkle the chopped coriander leaves on top.

Bake in the preheated oven @ 180*C for 30 minutes.

Let the bread cool on the rack and serve with spicy dip of your choice. 

Christmas Tree Bread is ready to serve.

Serve with spicy dip of your choice.

  • Apple Pecan Streusel Pull Apart Bread from Hostess at Heart
  • Bananas Foster Monkey Bread from Food Lust People Love
  • Cheese Stuffed Garlic Pull Apart Bread from Mayuri's Jikoni
  • Cheesy Pesto Pull Apart Bread from Spill the Spices
  • Christmas Tree Bread from Sara's Tasty Buds
  • Chrysanthemum Bread from Ambrosia
  • Cinnamon Sugar Pull Apart Bread from Cook's Hideout
  • Coffee Pull-Apart Bread from Passion Kneaded
  • Coriander Garlic Pull Apart Bread from The Mad Scientist's Kitchen
  • Cranberry Chutney Pull Apart Bread from Spiceroots
  • Garlic Pull Apart Bread from Palatable Pastime
  • Laadi Pav or Pull Apart Rolls from Sneha's Recipe
  • Overnight Monkey Bread Pudding from A Day in the Life on the Farm
  • Paneer Pesto Pull Apart Rolls from Veena's Vegnation
  • Pull-Apart Dill Bread from Karen's Kitchen Stories
  • Pumpkin, Garlic, and Sage Pull Apart Bread from Baking Sense
  • Pumpkin Spice Latte Pull-Apart Bread from All That's Left Are The Crumbs
  • Savory Breakfast Monkey Bread from Sonlicious







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    Monday, November 13, 2017

    Broccoli Fritters


     Broccoli is a wonderful vegetable rich in antioxidants and is commonly available in India. I recently came to know that broccoli is grown in Ooty too.


          We had around two kilograms of broccoli , I was searching for recipes what to make. On a rainy day , my mom made this tasty fritters.

    Akshara , my little Niece was just around  ten month old. She picked the fritters and just licked with tongue as she don’t have teeths at the time.

     It tasted similar to cauliflower fritters and was so tasty. I had read that broccoli are rich in Iron content. 



    Requirements : 

    1 whole Broccoli 
    2 cup Besan flour 
    1 cup corn flour 
    1 cup rice flour 
    2 tbs chilli powder 
    1 tbs Ginger Garlic Paste 
    Salt to taste 
    Oil for frying 


    Method : 

    In a bowl , add the  besan flour , corn flour and rice flour , mix well. 

    Add in the chilli powder ,salt and ginger garlic paste and mix again.

    Wash the broccoli and cut into florets and wash in the luke warm water to remove any worms. 

    Add the broccoli florets into the flour mixture and combine , sprinkle little water so the flour mixture will coat on the broccoli florets .

    Let it rest for half an hour to one hour. 

    Heat oil in a pan and fry the broccoli florets in a medium flame till the florets become golden brown and crisp. 

    Serve with your favourite dip or sauce. 




    Broccoli fritters are ready to serve. 
          

    Sunday, November 12, 2017

    Thai Chicken With Cashewnuts - Kai phat met mamuang himmaphan - ไก่ผัดเม็ดมะม่วงหิมพานต์





     Thai cuisine has the influence of Indian and Chinese . The main ingredients like coconut milk , peanut , fresh turmeric and banana leaf used in   cooking process  - shows the Indian influence.
              This may be due to many south Indian especially Tamil Kingdoms has ruled Thailand. We Indians can easily adapt to these thai recipes , as these tastes similar to our cuisine except there are no aromatic spices used .
      Use of various sauces in this chicken recipe , will suite the taste buds of Chinese recipe lovers.
      These days I was searching for new chicken recipes every time I cook chicken , I prefer to make the recipe that suit to our taste buds.
     This Thai chicken with cashews is easy to make with minimum ingredients.



    Prep time – 10 min
    Cooking time – 10 - 20 minutes
    Total – 30 minutes


    Requirements :
    For the sauce
    Soya sauce – 1 tsp
    Sweet dark soya sauce – 1 tbsp
    Fish sauce – 1 tbsp
    Brown sugar – 1 tbs
    Water – 1 tbs

    For the stir –fry
    Peanut oil / vegetable oil – 2 tbs
    Garlic – 2 cloves
    Cashews – 20 nos
    Onion – 1
    Dried Red chilies – 4
    Boneless skinless Chicken – 500 g
    Salt as required
    Method :
    Whisk all the sauce ingredients together in a small bowl.
    Heat oil in a wok or frying pan , let it heat for five minutes in low flame.
    Add the cashew nuts and fry till golden brown.
     In the same pan , add the chopped garlic , chopped onion and split red chillies and sauté till the spicy aroma of chilies come.
    Add in the chicken pieces and stir well.
     Chicken cooking time varies. It may take about 10 – 15 minutes.
    Stir twice or thrice in between.
    Add in the required salt according to taste , as the soy sauce contains some salt.
    Now , add the fried cashews and mix once.





    Add in the sauce and toss well for five minutes.
    Thai chicken with cashews is ready to serve.
    Serve with jasmine rice  / plain white rice.

    We had it with plain white rice.

    kst to est