A quick Coriander dish

Hello Everyone,

Yesterday I was craving  for a forgotten recipe....Dhone patar bata or coriander leaves paste....this is a quintessential Bengali winter dish which my mom prepared every winter...though in this age of supermarkets everything is available at every season.....u can relish this any time of the year. This is a no fuss recipe and requires very little time and ingredients. So here goes the recipe:

Ingredients

1. Coriander leaves - 1-2 bunch ( make a paste preferably without water)

2. Turmeric powder - 1/4 tsp or a pinch.

3. Green Chilly - 1 or more slit ( according to the hotness you require)

4. Garlic cloves - 2 - 3 chopped finely

5. Kalonji (nigella/ onion / kalijeera) - 1/4 tsp

6. Salt to taste.

7. Oil - 1 tsp

Method

In a small pan or kadhai heat the oil and put the kalonji, chilly and garlic and saute for 2-3 min. Do not burn the garlic.

Next , add in the coriander leaves paste and saute for a minute. Add the turmeric and salt and saute for another minute.

If you feel the mixture is too dry you can add a tbsp of water. Adjust the salt and switch off the flame once the raw smell of turmeric goes away. Serve with hot rice

A veggie Bengali Delight

Long Beans and Potato Curry

This one is from my mother's bag of wonders.  The other day I was little bored of cooking the long beans the usual way ( i usually coat them with spices and just saute them on mid flame), so I just msgd my mom to send me a recipe which is quick and hassle free. So here's the recipe.

Ingredients

Long Beans - 300 to 350 gms approx.

Potato - 1 cut the long way. Each piece is half the thickness of your finger, and half the length of your finger. Well the cut doesn't matter. You can cut it anyway. I just cut them to match the length of the cut beans.

Oil - 2 tbsp (preferably mustard oil)

Panchphoron - 1/2 tsp ( this is a mixture of 5 spices namely cumin, mustard seeds, fenugreek seeds, nigella seeds, fennel seeds- all in equal proportions)

Green chilli -  1 slit

Cumin powder- 1 tsp

Kashmiri Red Chilli Powder- 1/2 tsp

Turmeric powder- 1/2 tsp

Tomato ketchup - 1 tbsp

Garam masala powder - 1/2 tsp

Ghee - 1 tsp (optional)

Procedure

Heat oil in a pan. Fry the long beans and potato for 4-5 mins and keep aside.

Pour some more oil if necessary.

Once oil is smoking, reduce heat and put the green chilli, panchforon into the pan.

Once it starts spluttering, add cumin powder, chilli powder, turmeric powder and fry for 30 sec.

Next pour in the tomato ketchup . Sprinkle some water to prevent spices from burning.

Once the mixture oozes out oil stir in the long beans and potato.

Fry for another 5 min. Pour half cup of water (if you want gravy) and boil the mixture till the potatoes are done.

Sprinkle garam masala powder and ghee before turning off the heat.

Enjoy with steamed rice.



P.S : Sorry for the shoddy presentation

Healthy And Tasty Chicken Burger with Baked Potato Wedges

Hello All,

I am back with a new recipe and this time the main ingredient is Chicken.

This recipe is healthy as it uses minimum oil and no mayonnaise and very tasty for kids and adults alike.

I prepared this for two people. You can adjust the quantity of ingredients accordingly.

So let's move on to the recipe.

For the burger:

1. Burger Buns - 2 nos.
2. Iceberg lettuce leaves- 2 nos (u can increase the amount if you like more leafyness in your burger).
3. Tomato- 1 no thinly sliced in round shape.
4. Onion- 1 no. Thinly sliced in round slices
5. Chicken breast -250 gms
6. Dried herbs - sage, thyme,basil,oregano,rosemary. You can any herb that is available at your end except coriander and mint . You can also use mixed dried herbs.
7. Chilli Flakes- according to your taste ( in case you don't have chilli flakes you can use normal red chilli powder).
8. Garlic powder- 1/2 tsp (or to taste)
9. Greek yogurt or labneh or hung yogurt- 2 tbsp ( make sure there is no water left in the yogurt)
10. Mustard paste or store bought mustard sauce or mustard powder- 1 tsp ( u can adjusthe quantity based on how mustardy u want the spread to be)
11. Red Chilli powder - 1 tsp
12. Crushed pepper- to taste
13. Oil - 1 tsp

For the potato wedges:

1. Medium Sized Potatoes- 2 nos. Cut in wedges.
2. Red Chilli Flakes - according to taste
3. Mixed dried herbs - 1 tsp
4. Garlic powder - 1/4 tsp
5. Oil - 1/2 tsp
6. Salt - according to taste.

Preparation Method:-

First we shall prepare the chicken breast. Beat or roll the breast with a rolling pin so that it reduces to half its thickness. Cut the breast into two pieces. Make small cuts in the chicken so that the marinade goes inside the chicken. Now marinate the chicken breast with the mixed herbs, 1/4 tsp  garlic  powder, chilli flakes, salt for 10 min.

After 10 min heat a tsp of oil in a pan and sear the chicken on both sides untill its done completely.

Next we prepare the spread. For this take the yogurt, mustard sauce, chilli powder, 1/4 tsp garlic powder, black pepper powder, salt in a bowl and mix them well. Adjust the seasonings accordingly.

Now that the spread and chicken are ready , we can move on to the potato wedges. You can also prepare this first and put them for baking while you prepare the chicken and spread. This saves on your cooking time.
Spread a tray with foil paper or any baking sheet. Mix the potato wedges with salt, garlic powder, chilli flakes, oil, mixed herbs well. Lay them on the tray and bake them for 15 min at  180 deg in normal mode and 5 min for 200 deg in grill mode. Check them in intervals for their  completeness.

Now as we have got everything ready, we can assemble our burger. Slightly warm the burger bun in a pan. Place the lettuce leaf on the lower part of the burger. Spread it with yogurt mustard paste. Place the chicken, tomatoes , onions . Sprinkle some black pepper powder and salt and close the burger. Serve it with the hot potato wedges and tomato ketchup.