Batata Poha

Same recipe as posted earlier here.

Only addition is one boiled Potato, chopped into tiny pieces. It is added before the soaked Poha and tossed with the spices. Add a pinch of Turmeric Powder so that the raw taste of Potato is removed.

Pomfret with Bihari Kabab Masala

Ingredients

Garlic - 6 cloves
Ginger - 2 tbsp, grated
Bihari Kabab Masala (or Fish Masala, I used a spice mix from

Tunisia gifted by dear Kavita) - 2 tbsp

Garam Masala - 1/2 tsp
Salt - as per taste (approx. 1 tsp)
Turmeric - 1/2 tsp
Canola oil - 1 tsp

White Pomfret Fish - 2 (Silver one, cleaned with side cuts)

Method

Marinade uniformly the defrosted (if you use it fresh, it is much more flavourful) room temperature fish. Make sure some of the marinade gets into the cuts on the side of the fish.

Keep it aside for about 15-30 mins.

Preheat oven to 375 degrees F.

Bake at 375 degrees F for 20 mins.
Broil on High for 5 mins.

Serve hot, fresh off the oven with sliced Onion and Tomato slices. I think Green Coriander Chutney will also go great with this - try it out!

I remember eating Baked Fish in Kabob Factory, Bhubaneswar with hot Coriander Chutney and it was a very different but appetizing taste.

My friend Edgar had mentioned Corn Bread will also go great with this dish. Liked this idea and will definitely have Corn Bread as a side-dish with the baked Fish!

Ethiopian Thali :)

Injera Bread is used to rollup the different flavorful curries in Ethiopian cuisine. It is very close in taste to the Indian palette. The pics are from a trip to an Ethiopian restaurant in Maryland where me and my friend tried the vegetarian menu. It was delicious.

From Wikipedia:

Injera (Amharicənǧära [ɨndʒəra]; sometimes transliterated as enjera; Oromo: bidenaa; Somali: canjeero) or taita (Tigrinya ጣይታ)^[2] is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour,^[3] it is a national dish in Ethiopia and Eritrea.

In making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to be baked into large, flat pancakes. This is done either on a specialized electric stove or, more commonly, on a clay plate (Amharic mittad, Tigrinyamogogo) placed over a fire. Unusual for a yeast or sourdough bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, injera compares to the French crêpe and the Indian dosa as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are unlike the crêpe and dosa, and more similar to the South Indian appam. The bottom surface of the injera, which touches the heating surface, will have a relatively smooth texture, while the top will become porous. This porous structure allows the injera to be a good bread to scoop up sauces and dishes. 

Spicy Mini-Potatoes

Ingredients

Boiled Baby Potatoes - 40-45 (add Salt and Turmeric while boiling for approx. 15-20 mins)

Canola Oil - 1-2 tbsp
Fresh Curry Leaf - 10-15
Cinnamon - 1 stick
Cumin Seeds - 1/2 tsp
Dry Red Chilli - 2-3
Tomato-Ginger-Garlic-Onion Paste - 10 tbsp (Grind 2 medium Onions, 1 inch Ginger, 2 Tomatoes, 7-8 Garlic Pods)

Turmeric Powder - 1 tsp

Salt - 1 tsp
Chilli Powder - 1/2 tsp
Coriander Cumin Powder - 1 tbsp
Amchoor Powder - 1 tbsp


Method

Boil the baby Potatoes with salt and turmeric. Bring it to a boil and let it simmer for a few minutes till a fork\knife can easily poke into a potato. I throw the boiling water and let it sit for sometime to reach room temperature (or slightly warmer) before trying to peel.

Heat Canola oil in a flat pan.
Add fresh Curry leaves, Cinnamon, Cumin seeds and dry Red Chilli and let it temper the oil.
As the above sizzles and looks slightly roasted, add the Tomato-Ginger-Garlic-Onion Paste.
Stir it often so it does not stick to the sides.
Add Turmeric Powder, Salt and Chilli Powder and mix it well with the above paste.
Add Coriander Cumin Powder and Amchoor Powder.
Add the boiled Potatoes and mix it well. Stir it for about another 10 mins in Medium heat.

Enjoy it with Roti, Rice-Dal or with Dahi Vada as a side!

Guguni - Yellow Peas (street food of Odisha)

This is one of the dishes unique to Odisha - a popular street food apart from being akin to Cholley of Punjabi household in a Odiya household. It is the only use of Yellow Peas in my house - if you have any other recipe that uses the same, please do share.

Ingredients

Yellow Peas (dry) - 1 cup, soak overnight

Ginger - 1 inch

Cinnamon - 1 stick

Turmeric Powder - 1 tsp

Salt - 1 tsp

Chilli Powder - 1/2 tsp

Cumin Seeds - 1/2 tsp

Dry Red Chilli - 2-3

Dry Bay Leaves - 3-4

Boiled Potatoe - 2-3, chopped into 1/2 inch cubes

Water - to pressure cook the Yellow Peas and for the gravy

Canola Oil - 1 tbsp

Tomato-Ginger-Garlic-Onion Paste - 10 tbsp (Grind 2 medium Onions, 1 inch Ginger, 2 Tomatoes, 7-8 Garlic Pods)

Onion - Raw, chopped to garnish

Cilantro - Fresh, chopped to garnish

Rock Salt - to garnish, as per taste, optional

Method

Soak Yellow Peas (dry) overnight in water.

Pressure cook the soaked Yellow Peas and chopped Potatoes (1/2 inch cubes or smaller) with Salt, Turmeric, Cinnamon stick and Chilli Powder(optional, as per taste) - I usually cook it for 3-4 whistles. Let it sit till the cooker cover opens by itself.

In a flat pan, hear Canola oil. 

Add dry Cumin seed, dry Bay Leaf and dry Red Chilli and let it sizzle and temper the oil.

Add the ground Tomato-Ginger-Garlic-Onion Paste. Stir often and let it cook.

When the oil separates, add the boiled Yellow Peas and Potatoes (without the water).

Let it cook for 5-10 mins and then add water as per the desired consistency.

Serve hot. Garnish with raw chopped Onion, chopped fresh Cilantro and powder Rock Salt - optional, as per taste!

Khichdi with Split Moong Dal

I first had this at my friend Prajakta's place. This morning, when I was thinking of having something hot to get some relief for my sore throat, this is the only dish that was coming to mind. Also, a one pot meal wonder to ease Sunday cooking - so off I went experimenting! 😊

Thank you, Prajakta, for this wonderful soul-food recipe.

Ingredients

Basmati rice - 1 cup

Split Green Moong Dal - 1 cup

Ghee - 2 tbsp

Cumin seeds - 1 tsp

Asafetida - 4-5 pinches (Or dashes from a bottle with small hole)

Turmeric Powder - 1 tsp

Salt - 1 tsp, or as per taste

Dry Red Chilli - 3

Sugar - a pinch

Water - 8 cups

Method

1. Heat Ghee in Pressure Cooker

2. Add Cumin Seed and Asafetida

3. Add Dry Red Chilli, Turmeric and Salt

4. Add Sugar

5. Add the soaked and cleaned Rice and Dal mix (I soaked it in hot water for 5 mins and rinsed clean). Stir it till the grains are apart and do not stick to the side of the vessel.

6. Add water. Mix well and bring it to a boil in High heat.

7. Reduce heat to Medium-High. Cover the cooker and let it simmer for approximately 7 mins till the whistle goes off.

8. After the first whistle, reduce heat to Medium and let it cook for another 6 mins.

9. Stop the heat. Let the cover open by itself after a few mins.

10. Serve hot with Papad or Mango Pickle.

Kale Chip

Ingredients

Kale Curly Leaves - hand pull into roughly 2 inch pieces and spread out in one layer in a baking tray

Salt/Pepper - sprinkle lightly on the leaves

PAM Canola Oil Spray - spray lightly on the leaves

Method

Pre-heat oven to 375F

Bake for 8 mins - it's nice crispy and green in color

Store in an air-tight container once it cools down

Instead of Salt/Pepper, Sea Salt or Lemon Pepper seasoning can be used. Enjoy this healthy and quick appetizer!!