Thursday, January 29, 2015

Singapore Noodles


Thin Rice Noodles - a fistful
Olive Oil - 2 tsp
Peanut Oil - 1 tbsp
Garlic - 3 cloves, thinly sliced
Ginger - 1 inch, grated
Yellow Onion - 1/2, thickly chopped
Green Chili - 2, chopped
Thinly Chopped Mixed Vegetables - carrots, green beans, cabbage, capsicum,
Curry Powder - 1/2 tsp
Soy sauce - 1 tbsp.
Fish Sauce - 1 tsp
Organic Eggs - 4
Sriracha Hot Sauce - 1/4 tsp
Shrimp - 1/2 lb along with a sprinkle of turmeric and red chili powder

Boil 4 cups of water to boil in a large pan. Switch off the burner and add the rice noodles. Leave it for a few minutes and strain it out. Separate the strands with a fork and keep aside

Heat a skillet, add a little olive oil and scramble the eggs with a little salt, pepper and hot sauce. Keep aside. Add a couple of tsp of olive oil and the shrimp. Sprinkle a little salt, turmeric and red chili powder. cook for a few minutes till the shrimp is just done. Keep aside.

Heat 1 tablespoon of peanut oil in a wok. Once the oil is very hot, add the chopped garlic, ginger, green chilies and sliced onion. Cook for a minute.

Then add in the vegetables and stir fry on very high heat. Mix half tsp of curry powder. The trick is not to overcook the vegetables, they should remain crunchy. After 3 to 4 minutes, when the vegetables are almost cooked, add the noodles and add a tablespoon of soy sauce and fish sauce and salt to taste.

Add the scrambled eggs and the cooked shrimp. Stir for a bit more time on a high flame so that a few strands of noodles become a bit crunchy. Serve hot.

Fish Croquette / Machher Chop

Fresh Trout or Tilapia Fillet - 1 lb (lightly steamed with a little salt and turmeric)
Yukon Gold Potato - 1 (lightly sleamed with the fish fillet), cooled and grated
Red Onion - 1, finely chopped
Garlic - 3, minced
Green Chili - 2, finely chopped
Ginger - 1 inch, grated
Oil - 1/2 tbsp
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Homemade Garam Masala Powder - 1 tsp
Sugar - 1 tsp
Cilantro - a handful, chopped
Raisins - a handful
Roasted Peanuts - a handful
Lemon Juice - half lemon

Egg - 1
Salt- a pinch
Red Chili powder - a pinch
Whole Wheat Bread Crumbs or Coarse Corn Meal - 1/2 cup
Peanut oil for shallow frying

Heat oil in a pan. Add the minced garlic cloves. Immediately, add the chopped onion and green chilies and cook on medium low heat till the onion gets soft and starts to caramelize. For better taste, this has to be done on low heat and till the onion begins to get brown and slightly crispy. In between, when the onion is half cooked, add the grated ginger.

Now add the mashed potato, mashed steamed fish, salt, sugar, turmeric, red chili powder, garam masala powder and cook on low fire for 5 to 10 minutes till the mixture comes together as a smooth dough. Mix the chopped cilantro, lemon juice, peanuts and raisins and keep aside to cool down.

Heat a cast iron pan and add some oil for shallow frying. Beat the egg with salt and red chili powder.

Take a small ball of mixture, press it a little to form a patty. Dip it in the egg wash, roll in bread crumbs/corn meal and shallow fry till golden brown on both sides. Serve with raw onion, ketchup and mustard sauce.

Tuesday, January 27, 2015

Chingri Bati Chorchori

Fresh Shrimp - 10 to 20 (depending on the size), peeled and deveined
Potato - 1 big, cut into small cubes
Mustard Oil - 2tsp + 1 tbsp after it is cooked
Yellow Onion - 1 , chopped
Turmeric - 1/2 tsp
Red Chili Powder - 1/4 tsp or you can use a few green chilis
Mustard powder - 1/2 tsp
Whole Garam Masala - 1 cinnamon, 2 cloves, 1 green cardamom
Ginger and Garlic - 1 tsp (minced)
Water - 1/2 cup
Cilantro - a handful chopped, for garnishing

You can also add a mix of other vegetables like eggplant, butternut squash, etc and/or  omit the shrimp altogether.

Mix everything together in a pan. Cover with a lid tightly and cook on slow fire till the vegetables are cooked and the gravy is thick.

Add the remaining mustard oil on top, mix well, sprinkle chopped cilantro and serve hot with steamed rice.

Saturday, January 3, 2015

Simple Potato Curry with Nigella Seeds / Kalo Jeera diye Alur Tarkari

Yukon Gold Potatoes - 3 big, cut into small cubes
Oil - 1 tbsp. (mustard oil, if available)
Nigella Seeds / Kalo Jeera - 1/2 tsp
Green Chili - 4, chopped
Tomato - 1 small, chopped (optional)
Curry Powder - 1/2 tsp (optional)
Turmeric - 1/4 tsp
Water - 3 to 4 cups
Cilantro - a handful

Heat a deep pan. Add oil and the nigella seeds and green chilies.

Then add the cubed potatoes and turmeric. Mix well and cook on medium high for a couple of minutes.

Add chopped tomato (if using), curry powder, water and salt, cover and cook for around 15 to 20 minutes, till the potato cubes are soft and almost breaking apart and the gravy becomes slightly thick and soupy.

Add chopped cilantro and mix well. Serve hot with luchis/puris/deep fried indian bread.