Amrita’s Doi Mach (seabass in spicy yogurt curry)

Doi mach is a traditional Bengali dish made with rui or katla. It is very special for every Bengali and is one of the delicacies during Durga Puja (festical celebrating the victory of Maa Durga over the demon Mahishashur)! This is my version of the recipe made with sea bass.

  • Cuisine: Indian (Bengali)
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Serves: 4

Ingredients:

  • Sea bass fillets- 4
  • Onion, finely sliced- 1 medium
  • Tomatoes, chopped- 1/3 cup
  • Garlic paste- 1/2 teaspoon
  • Ginger paste- 1/2 teaspoon
  • Green chillies- 2 whole
  • Yogurt- 1/2 cup
  • Turmeric- 1 tablespoon
  • Chilli powder- 1 teaspoon
  • Garam masala powder- 1/2 tablespoon
  • Sunflower oil- 4 tablespoons
  • Mustard oil- 1 tablespoon
  • Water- 1/3 cup
  • Salt to taste

Method:

1. Wash the fillets, put it in a bowl with 1/2 tablespoon of turmeric powder and salt.

2. Heat 2 tablespoons of sunflower oil in a pan and fry the fish for 2 minutes on each side.

3. Remove it from the pan and drain it on a kitchen towel.

4. Heat 2 tablespoons of sunflower oil and 1 tablespoon of mustard oil in a deep seated pan and add the sliced onion to the pan.

5. Saute the onion till golden brown. Add the garlic paste and cook for 2 minutes.

6. Add the chopped tomatoes, ginger paste, remaining turmeric powder, garam masala powder and chilli powder and cook until the oil starts to separate from the gravy.

7. Switch off the gas and let it cool down.

8. Grind it to a paste in the mixer.

9. Add water to the yogurt in a bowl and mix it well.

9. Transfer the paste to the pan, add the yogurt mix and green chillies to it and cook for 10 minutes.

10. Add the fish fillets and cook for another 5 minutes. Add salt to taste.

11. The fish is ready to be served with a bowl of rice.

Indo Chinese Chicken Saute

When I first made this, I had no recipe in mind. I just kept adding ingredients and this was the final dish. It is a very simple recipe and tastes delicious. Can be served as a starter or with fried rice. I served it with mushroom and chicken rice!

  • Cuisine: Indo Chinese
  • Serves: 4
  • Preparation time: 5 minutes
  • Cooking time: 25 minutes

Ingredients:

Marinate:

  • Chicken thighs, deskinned- 4
  • Garlic paste- 1 teaspoon
  • Ginger paste- 1 teaspoon
  • Cumin powder- 1 teaspoon
  • Paprika- 1 teaspoon
  • Black pepper- 1 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Salt to taste

For the sauce:

  • Sunflower oil- 3 tablespoons
  • Spring onions, chopped- 1/2 cup
  • Garlic cloves, chopped- 1 tablespoon
  • Soya sauce- 3 tablespoons
  • Tomato ketchup- 2 tablespoons

Method:

1. Heat oil in a wok and saute the spring onions and chopped garlic for 3-4 minutes.

2. Add the marinated chicken pieces and cover it with a lid. Cook for 10 minutes on a low flame.

3. Add the soya sauce and tomato ketchup and saute the chicken for 10 minutes on a medium flame.

4. The Indo Chinese spicy chicken saute is ready to be served. I will post the recipe for chicken and mushroom rice, as it tastes great with the chicken saute.

 

 

Lamb tortilla pockets

Have a look at this recipe if you would like to make a simple, quick and tasty Mexican lunch/dinner!

I was thrilled when I bought these tortilla pockets for the first time- it made my life easier! I was wondering what I should make with the lamb mince, when suddenly I saw these pockets in my cupboard. I checked the fridge and found all the necessary ingredients for a Mexican dinner. I made these in no time.

  • Cuisine: Mexican
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Serves: 4

Ingredients:

  • Tortilla pockets: 1 packet (8 pockets)
  • Lamb mince 250 grams
  • Onion, finely chopped- 1 large
  • Tomatoes, chopped- 2 medium
  • Garlic paste- 1 teaspoon
  • Ginger paste- 1 teaspoon
  • Coriander leaves, chopped- 2 tablespoons
  • Cumin powder- 1 tablespoon
  • Paprika- 1 tablespoon
  • Cayenne pepper- 1/2 tablespoon
  • Oregano- 1 tablespoon
  • Olive oil: 2 tablespoons
  • Salt to taste

Accompaniments:

Salsa (you can either buy it or make at home):

  • Plum tomatoes, finely chopped- 15
  • Red onion, finely chopped (small)- 1
  • Coriander leaves, chopped- 2 tablespoons
  • Green chillies, finely chopped- 1
  • Lemon juice- 1 teaspoon
  • Salt to taste

Guacamole (you can either buy it or make at home):

  • Ripe avocado- peeled, and deseeded
  • Coriander leaves, chopped- 1 tablespoon
  • Lemon juice- 1 teaspoon
  • Oilve oil- 1/2 tablespoon
  • Pepper- 1/2 teaspoon

Sour cream

Grated cheddar cheese

Green and black olives

Sliced jalapeno

Hot pepper sauce (if you would like your tortillas to be spicy)

Method:

Lamb mince:

1. Heat 2 tablespoons of olive oil in a pan, add finely chopped onion and saute for 5 minutes.

2. Add chopped tomatoes, garlic and ginger paste and saute until the oil starts to separate.

3. Wash the lamb mince and mash it with a spoon or fingers to make it smooth.

3. Add the mince, coriander leaves, cumin powder, oregano, paprika, cayenne pepper and salt to taste. Cook for 15 minutes.

4. The lamb mince is ready to be filled in the pockets.

Salsa:

1. Add all the ingredients and mix it well. The homemade tasty salsa is ready!

Guacamole:

  1. Mash the avocado well with a fork.
  2. Add the other ingredients with the mashed avocado and mix it well.
  3. Super-easy guacamole is ready!

Filling the pockets:

1. Pre-heat the oven at 180 degree celsius.

2. Wrap the tortilla pockets in a foil and put it the oven for 10 minutes.

3. Spread guacamole and sour cream inside the pockets.

4. Add the lamb mince, salsa, olives and jalapeno in a bowl and mix it together. Fill the pockets with this mixture.

5. Add the hot pepper sauce and top it with sour cream and grated cheddar cheese.

6. The pockets are ready to be served.

Enjoy the warm tortilla pockets and please leave a comment on the blog if you like it.

 

 

Mutton Chops Masala

Goat meat has always been my favourite since childhood. My mum makes amazing curry and roasts with this meat. After moving to the UK, I realised that goat meat is not widely available. In the lockdown, my hunt for the meat began. One of my friends suggested, I should try ‘Cheshire meat’! I ordered it from them, it was delivered on time and beautifully packaged. I was absolutely thrilled- I finally found goat meat in the UK!

Mutton Chops Masala is a very special dish and I had to make it as, now I had GOAT MEAT in my fridge! My mum makes amazing mutton chops and I have learnt it from her!!

I would like to share the recipe with all of you. Hope you enjoy it!

  • Cuisine: Indian
  • Serves: 7
  • Preparation time: 10 minutes
  • Cooking time: 2 hours (slow cook)

Ingredients:

  • Mutton chops: 7
  • Yogurt: 4 tablespoons
  • Lemon juice: 2 tablespoons
  • Onion, finely sliced: 2 medium
  • Chopped tomatoes: 11/2 cups
  • Garlic paste: 2 tablespoon
  • Ginger paste: 2 tablespoon
  • Dry red chillies, whole- 2
  • Cinnamon stick (1 inch)- 2-3
  • Cardamom- 4-5
  • Cloves- 4-5
  • Turmeric powder- 1 tablespoon
  • Cumin powder: 2 tablespoons
  • Coriander powder: 2 tablespoons
  • Garam masala powder: 1 tablespoon
  • Red chilli powder: ½ teaspoon
  • Sunflower oil: 2 tablespoons
  • Mustard oil: 2 tablespoons
  • Salt to taste

Method:

Marinade:

1. Mix the yogurt, garlic paste, ginger paste, lemon juice, 1/2 tablespoon turmeric powder, red chilli powder and salt to taste.

2. Leave it in the fridge overnight or for a few hours at room temperature.

Tip: Remember to get it out of the fridge a couple of hours before cooking, as the meat needs to be at room temperature prior to cooking.

Method:

1. Heat the sunflower and mustard oil in a deep non-stick pan and add cinnamon, cardamom and cloves to it. Cook for 1 minute.

2. Saute’ the onions till golden brown. In the meanwhile, make a paste with chopped tomatoes and dry red chillies in the grinder.

2. Add the tomato paste, 1/2 tablespoon turmeric powder, cumin powder and coriander powder and garam masala powder.

3. Cook until the paste starts to separate from the oil.

4. Add the marinated mutton chops to it and cook for 10 minutes on a high flame.

5. If using a pressure cooker, then add 1/2 cup of water and cook for 6 whistles on a high flame. After this, cook it on a low flame for 20 minutes.

Tip: If you do not want to use a pressure cooker, then add 1 cup of water and cover the pan with a lid and cook it on a medium flame until the meat is soft, stirring from time to time.

6. Once the meat is cooked in the pressure cooker, transfer it to the pan and cook until the gravy is thick. Add salt if needed.

7. The mutton chops masala is ready to be served with rice or naan.

Prawn Pakora

Prawn Pakora can be served as a starter or as a snack with tea/coffee. Pakoras remond me of Mumbai rains- we had them with masala chai (tea) on a rainy day! It is very easy to make and tastes amazing!! I make these quite often as, my daughter absolutely loves them.

Ingredients:

  • Prawn 300 g- chopped into small pieces
  • Onion, 1 medium chopped
  • Garlic paste 1 teaspoon
  • Ginger paste 1 teaspoon
  • Green chillies, finely chopped 1-2 (if you like spicy pakoras)
  • Gram flour 5 tablespoons
  • Cornflour 4 tablespoons
  • Semolina 1 tablespoon
  • Cumin 1 teaspoon
  • Coriander 1 teaspoon
  • Paprika 1 teaspoon
  • Red chilli powder ½ teaspoon
  • Garam masala powder 1 teaspoon
  • Salt to taste

Method:

1. Mix all the ingredients together to make a thick batter.

2. Heat sunflower oil in a non-stick pan to deep fry the pakoras.

3. When the oil is sufficiently hot, make small balls of the batter and drop it slowly in the oil.

4. Fry them on high flame for 2 minutes and then on medium flame for 10 minutes, until golden brown.

5. Remove the pieces and drain the excess oil on a kitchen towel.

5. The prawn pakoras are ready to be served with a dip of your choice. I prefer the green or red chutney (recipe was posted earlier) with the pakoras, but you can also serve them with tomato ketchup or hot chilli sauce.

6. Enjoys the pakoras on a rainy day and let me know if you like it!

 

 

Mango Semolina Pudding

 

Semolina pudding (sooji payesh) is a very special Indian (Bengali) dessert. My mum makes the most delicious semolina pudding- this dessert reminds me of my childhood! It is my hubby’s favourite Bengali dessert and it always brings a smile on his face. I thought I should try a variation of the traditional sweet dish- added some mango to it. I am very happy with the twist ‘mango sooji payesh’ and wanted to share the recipe!

  • Cuisine: Indian (Bengali)
  • Serves: 6
  • Preparation time: 5 minutes
  • Cooking time: 30 minutes

Ingredients:

Whole milk 2 cups

Granulated sugar 1/4 cup

Mango pulp 2/3 cup

Semolina 2 tablespoons

Cardamom powder 4-5

Cashews 7-8

Raisins 1 tablespoon

Method:

1. Pour 2 cups of milk in a pan and bring it to a boil. Reduce the flame and keep stirring constantly until it thickens (almost reduced to half.

2. Add 2 tablespoons of semolina in a separate pan and saute’ until slightly reddish in colour.

3. Add the semolina to the milk and bring it to a boil.

4. Add the sugar and stir it well.

5. Add the mango pulp, cashews, raisins and cardamom powder. Mix it properly and switch off the gas. Let it cool down and then put it in a bowl in the fridge.

6. Extremely tasty mango semolina pudding is ready to be served.

Hope you all enjoy it! Please share and leave a comment if you like this recipe.

 

Tandoori Chicken Masala

 

  • Cuisine: North Indian (Punjabi)
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 1 hour 20 minutes

Ingredients:

Marinade

  • Chicken legs, without the skin- 4 pieces
  • Yogurt 10 tablespoons
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Lemon juice 1 teaspoon
  • Olive oil 1 teaspoon

For the masala (gravy)

  • Onion, sliced 2 medium
  • Tomatoes, chopped 3 medium
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Turmeric 1 teaspoon
  • Red chillies, whole (deseeded) 2-3
  • Cinnamon stick 1 inch 1
  • Cardamoms 3-4
  • Cloves 3-4
  • Sunflower Oil 4 tablespoons
  • Water 2 cups

Method:

Chicken tandoori

  1. Make gashes on the chicken legs and thighs.
  2. Mix all the ingredients for the marinade and add the chicken pieces to it. Make sure the marinade is spread evenly on all the surfaces.
  3. Keep it aside for a couple of hours or marinate it overnight.
  4. Pre-heat the oven at 180 C for 5 minutes, when ready to cook the chicken.
  5. Put the marinated chicken on an oven tray lined with foil and cover the tray with another sheet of foil.
  6. Put it in the oven for 25 minutes.

Masala (gravy)

  1. Heat 4 tablespoons of oil in a pan, add cinnamon, cardamoms and cinnamon and cook for 1 minute.
  2. Saute’ the onion until golden brown. Add the garlic paste and cook for another minute.
  3. In the meantime, grind the chopped tomatoes and red chillies to a smooth paste.
  4. Add the paste and turmeric to the onion and cook until the oil starts to separate.
  5. Add 2 cups of water and bring it to a boil. Add the tandoori chicken pieces in the gravy and reduce it to medium flame. Cook for 25 minutes.

12. Increase the flame and cook for another 5 minutes.

13. The special chicken dish ‘tandoori chicken masala’ is ready to be served with rice and some salad.

14. I personally feel that sautéed mushrooms with salt and pepper goes very well with this dish. You might feel that it is a weird combination but trust me, it goes really well when served on a bed of rice with tandoori chicken masala. You can also make some dal tadka (one of my recipes on the blog) for a complete main course.

15. Please try this recipe and leave a comment on my blog if you like it.

 

 

 

Spicy red and green chutney

Chutney is a condiment, which forms an integral part of Indian cuisine. It is a perfect accompaniment with kebab, pakora, dosa, idli and also tastes delicious with flatbreads. Chutneys make me very nostalgic, it reminds me of my childhood! My mum makes different types of chutneys! When I was growing up, I remember my mum making them and storing them in the fridge. It was very exciting, as I loved them and used it as a dip for pretty much everything!

If you would like to know more about the history of chutney, you can follow the link below:

https://www.bing.com/search?q=chutney+wikipedia&qs=AS&pq=chutney+wiki&sc=5-12&cvid=44009E39868E46DE93D36FCCEBBEE907&FORM=QBRE&sp=1&ghc=1

Spicy green chutney:

Ingredients:

  • Coriander leaves 1 cup
  • Mint leaves ½ cup
  • Garlic cloves 4
  • Green chilli, chopped 1
  • Lemon juice 2 tablespoons
  • Salt to taste

Method:

Put all the ingredients in a grinder and grind it to a smooth paste. Serve it as a dip with anything you like!

Spicy red chutney:

Ingredients:

  • Tomatoes, chopped 2 medium
  • Garlic cloves 3-4
  • Red chillies, whole 2
  • Paprika ½ teaspoon
  • Creamed or dessicated coconut 4 teaspoons
  • Salt to taste
  • Oil 1 tablespoon

Method:

  1. Heat oil in a non-stick pan and add garlic and red chillies.
  2. Saute’ for 2 minutes and add 1 cup of chopped tomatoes to the pan and cook for 5 minutes. Add coconut, paprika, salt and mix it well.
  3. Switch off the gas and let it cool down.
  4. Grind the mix to a smooth paste.
  5. Red spicy chutney is ready to be served with kebabs, fritters, dosa etc.

The chutneys can be stored in the fridge for 1 week or can be frozen for a month. You can thaw it in the fridge overnight or for a few hours at room temperature.

 

 

Chicken pakora with spicy green chutney

Chicken pakora is a very easy and tasty finger food, which can be served at all parties. It can also be served as a starter with some salad and chutney. My daughter absolutely loves it and prefers to have it with rice and dal tadka (recipe in one of my previous posts).

  • Cuisine: Indian
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Serves: 6

Ingredients:

  • Chicken breast, cut into pieces 1Kg
  • Garlic paste 1/2 tablespoon
  • Ginger paste 1/2 tablespoon
  • Gram flour 1/2 cup
  • Semolina 2 tablespoons
  • Cumin powder 1 tablespoon
  • Coriander powder 1 tablespoon
  • Garam masala powder 1/2 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Paprika 1 teaspoon
  • Salt to taste
  • Water 1 tablespoon
  • Oil 2 cups for deep frying

Method:

1. Mix all the spices with the chicken. Add gram flour and semolina and mix it well. It will seem very dry.

2. Add adequate water (I added 1 tablespoon of water) to make a smooth mixture, that clings to the chicken.

3.Leave it aside and heat 2 cups of oil in deep non-stick pan. Once the oil is hot, add the chicken pieces one by one.

4. Fry for approximately 10 minutes or until reddish brown and crispy.

5. Remove the pieces and drain the excess oil on a kitchen towel. Serve it hot with a dip of your choice. I like to serve it with green chutney but you can also serve it with yogurt, tomato ketchup or a hot chilli sauce.

I will post the recipe of spicy green chutney next time. It is a great dip for all types of Indian starters and finger food.

 

 

 

 

Quick Masala Prawns

Masala Prawns is a great recipe as you can serve it as a starter or as a main course with rice or couscous. It can be made very quickly, even on a weekday after coming back from work and it tastes amazing!

  • Cuisine: Indian
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes

Ingredients:

  • Prawns (cooked) 250 grams—you can also use raw prawns but it would take longer to cook them.
  • Onion, finely chopped 1 large
  • Tomatoes, chopped 2 medium
  • Coriander leaves, chopped 2 tablespoons
  • Garlic paste 1/2 tablespoon
  • Ginger paste 1/2 tablespoon
  • Whole red chillies, deseeded 2
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Paprika 1/2 teaspoon
  • Oil 3 tablespoons
  • Salt to taste
  • Water 2 tablespoons

Method:

1. Coat the prawns with salt and turmeric.

2. Heat 1 tablespoon of oil in the pan and saute’ the prawns until golden brown.

3. Add the remaining oil in a different pan and saute the onions until golden brown. In the meantime, grind the tomatoes and red chilles to a smooth paste.

4. Add the tomato paste, garlic and ginger paste, cumin powder, garam masala powder and paprika to the onion and cook until the oil starts to separate from the paste.

5. Add the prawns and coriander leaves to the pan, pour 2 tablespoons of water and cover it with a lid. Simmer for 10 minutes. Increase the flame and fry the prawns until dry.

6. It is ready to be served as a starter or with rice/couscous.