Spicy Buttercup Squash Cookies

Need

1 cup buttercup (or acorn) squash – Roasted and mashed

1 ½ cup whole wheat flour

¾ cup oats

1 ½ tsp grated ginger

2 tbsp grated coconut

2 tsp ground cinnamon

¼ tsp ground nutmeg

¾ tbsp coarsely ground black pepper

¾ cup dark brown sugar

2 tbsp honey

1/3 cup chopped raisins (dried cranberries taste great too), 1/3 cup chopped nuts (your choice)
[I use lots of chopped walnuts and flax seeds..'coz they are good sources of ALA (omega 3 fatty acids); toss in some chopped cashews ... which with the coconut are good stuff for lactating moms]

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

1/3 cup oil

¼ cup milk

To make

In a large mixing bowl, mix oil, honey, and sugar until frothy. Add squash and mix well.

Sift together the flour, baking soda, baking powder, and add to the mixture along with the spices. Stir well until everything blends in well. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart.

Bake for 15-20 minutes in a preheated oven (375 deg F / 190 degrees C) until cookies are golden.

Bangali Tomato Chutney with a twist

Need

Ripe red tomatoes – diced 2 cups

Panchforan* – 1tsp

Dried red chili -1 whole

Bay leaf – 1 small

Sultanas – 12-15 pieces

Sugar -3 tbsp. (try it then adjust sweetness as per taste)

Oil – 1tsp

Lemon juice – 1 tbsp

Coriander leaf – fresh chopped – 1 tbsp

Turmeric – ½ tsp

Green chili – 2 slit lengthwise (optional)

Salt – 1 pinch

*Panchforan is a very Bengali spice mix. As the name suggests, it is a composite of 5 spices. There are 2 versions that are popular. For this you need methi (fenugreek seeds), shorshe (mustard seeds), jeera (cumin seeds), mouri (fennel/saunf seeds), and kalo jeera/ kalaunji (nigella seeds), mixed whole in equal quantities.

To make

Heat oil in a pan and splutter the panchforan with the red chili (broken in 2-3 pieces) and bay leaf.  

Add the tomatoes, sultanas, salt, and turmeric, cover and cook on high, till the tomatoes are softened.

Add sugar, chopped coriander, and green chilis and bring to a boil again.

Turn off the heat, squeeze in the lemon juice, and chill before serving after a lavish Indian meal. 

Chicken Fajitas

This is one quick recipe....super easy and superhit for sure. It's very hard to fail this recipe....if you give a little love to your magic wok :)
Serve as dinner with tortillas and some guacamole or tomato salsa, as a pasta side, or as a yummy burrito filling....and enjoy as everyone slurps it off their plates.
Here's how you make it!

Need:
250 gms Chicken breast pieces - diced or sliced into 2x1" strips
Capsicum/bell peppers - 2 medium - seeded and sliced 1/2" thick lengthwise
Onions - 2 medium - diced into 1" cubes
Cherry/grape tomatoes - 5-6 - halved
1 Jalapeno pepper - sliced
Black pepper powder - 1 tbsp
Cumin powder - 1 tsp
Garlic - 1 clove - chopped finely
Olive oil - 1 tsp
Honey - 2 tsp
Salt to taste

To cook:
Marinate the chicken in the juice of 1 lime, honey, salt, cumin, and black pepper for 20 mins
On a hot wok spray on some olive oil and saute the garlic till golden brown.
Now transfer your chicken with the onions to cook on med-hi heat for 2 mins.
Keep turning your chicken and add the peppers to cook for another 6 mins.
The honey will start burning if u don't give some love to your wok :) ...so no running 5 min errands while the fahitas cook!

Serve as suggested above ....or just pop something else with these good boys ....they're super

healthy :)

Here's a snapshot of some yummy vegetarian fajitas - added soya nuggets with all my veggies....enjoy!

My cuppa chocolate brownie - guilt-free

Here's my easy-peasy, guilt-free, instant choco brownie. The spark in this recipe is that in spite of it being extremely easy n convenient, it is super-healthy. This, with a cup of milk can be your kid's weekend breakfast. The whole deal is DONE in 5 mins or less; we don't need a whole lot of ingredients; n to top it all we can make it as healthy as we want it to be or as junkie as the party demands :) So...here we go

Need:
A big-enough cup
2 tsp butter (You can go up to 2 tbsp...for a very smooth n moist cake)
1 tbsp brown sugar (this makes a low sweet brownie...u may adjust sugar as per your taste)
1 egg
1/8 tsp baking powder
1 tbsp cocoa powder
Few drops vanilla essence/extract
Flour mix: Here's the trick....we need 4 tbsp of flour (or the likes) for this recipe. You can mix n match....feel free to experiment here....it only adds to the excitement. I am presenting here my healthy version:
3 tbsp whole wheat flour
1 tbsp rolled oats (large flakes)
[Alternatively you can use 4 tbsp all purpose flour to get that gourmet experience to serve in a party.]

Procedure:
Melt the butter in the cup on high in a microwave - takes 20 secs
Mix in the sugar and vanilla
Add the egg and beat well
Gradually fold in the flour mix and cocoa powder
Now take your stirrer/spoon out and pop this awesome cup into the microwave oven. Cook on high for 1 minute. Allow standing time for another minute. Take out the brownie and test with a slim knife - if it comes out clean...we're done. Else add another 10 secs in the oven.
Now pop the brownie out on a clean plate ..... it comes out great!
To garnish: You may sprinkle on top some hot chocolate powder/ icing sugar and serve warm with milk/tea/coffee :)
[might consider tossing in some chopped walnuts and dried cranberries for added health benefits]
Enjoy!

Easy on tummy Shorshe Ilish (Hilsa in mustard sauce)

While mustard maybe a "hard to digest" food for many. You know you get that mustardy hiccups even 2 hours after your yummy "shorshe bata" chorchori or mach lunch? My ma's one of those unlucky few. Ilish adds to the discomfort. But which real BENGALI can completely erase shorshe ilish off their menu? 

So here's my easy on tummy shorshe ilish recipe. All we do is replace some of the shorshe bata (mustard paste) with posto (poppy seeds paste) and also make sure we strain the mustard paste to get rid of most of the mustard husks..... DONE!

Here's the full recipe -

Need:

Hilsa pieces -8-10

Shorshe/ mustard seeds - 1 tbsp

Posto/poppy seeds - 1tbsp (to fill in, since we're using very little mustard seeds)

green chili - 5-6 slit vertically

nigella seeds (kalo jeere/ kalaunji) - 1/2 tsp

turmeric powder - 1 1/2 tsp

mustard oil - 1 tbsp

salt

Prep:

Wash the fish, pat dry, and coat in turmeric and salt. Keep aside for 30 mins.

The easy on tummy magic paste: 1. Soak the mustard seeds in a little water with a pinch of salt for 15 mins. Make a paste with 2 green chilies, strain, adding more water if reqd. Discard the husks.

2. Soak the posto for 15 mins and make a paste.

3. Mix the two to get the magic paste for yummy shorshe ilish.

Cook:

Heat the mustard oil in a broad-based skillet on med-hi heat and add the nigella with slit green chilies. It will release an amazing aroma in about 1 minute. 

Smear the oil evenly on the vessel and arrange the fish in one layer. Cover and cook for 1 minute on each side.

Now pour you magic shorshe paste and add water and salt (use water based on how much gravy you need). Bring to a boil, turn off heat, cover, and allow a standing time of 10 mins. Serve with steaming white.

psst....I use a pinch of sugar to enhance the taste. 

Note: Traditional bengalis finish the dish with shorshe tel (mustard oil) poured on top. I skip it...'coz I have this too often :p

Spicy Cranberry Sauce

When it comes to fruits, I'm a big fan. If there's color...I love it more. Here's my spicy scarlet cranberry sauce recipe. I serve it as a chutney, dip, jam on toast, or just savor it as it is in all its glory :)

Need:
Fresh/frozen Cranberries - 2 cups
Navel Orange - 1 medium - chopped with skin (if you have any other variety grate the zest, throw the rest of the skin, and chop the pulp)
Rock Sugar (mishri) - 3/4 cup (you may use more or less based on how tangy or sweet you want the sauce)
[you could also use regular sugar]
Fresh ginger - 1 inch cube grated
Black pepper (for added kick) - 1 heaped tsp
Salt - 1 pinch


Preparation:
Take all the ingredients in a pan and bring to a boil on medium high heat. Stir often.
Turn the heat off when the cranberries are mushy and have popped. Cool. The pectin in the fruits will bring a gelatinous effect to the sauce.

psst....I like to use the sauce as is; you may strain using a coarse strainer if you want a smoother texture.....but honestly let the good stuffs be :)

Dim Posto (Egg in Poppy seeds curry – Bengali Recipe)

Well, not the best pic for the dish, but it tastes yummy; esp. if you're a lover of Bong cuisine.

Need

6 Hard boiled eggs

2 tbsp Poppy seeds – made into a paste with 2 tbsp water and 2 green chillis

1 onion (medium-large) – chopped

4 Green chilis – slit lengthwise

1” ginger (paste)

1 tsp Turmeric powder

1 tsp red chili powder

Salt and sugar to taste

Mustard oil

To make

Make 3 slits on each of the boiled eggs and rub in the turmeric and chili powder, with some salt. Now lightly fry these (I minimize the use of oil by smearing the pan base with oil before putting it on the stove). Keep the fried eggs aside.

Now take another pan and heat ¾ tbsp. oil. Sauté the onions, adding 2 tsp sugar, and stirring occasionally, till the onions are tender and golden brown.

Add the green chilis and ginger paste and let cook for another minute.

Add the poppy seeds paste and 1/3 cup water; add salt; cover and bring to a boil. Now add the eggs, mix well in the gravy and cover again. Let it all cook on medium heat for 5 more minutes. At this stage you’ll have to stir occasionally to make sure that the gravy doesn’t stick to the bottom and burn. Turn off stove when the excess water has evaporated.

You could sprinkle some mustard oil on top after turning off the stove for that extra Bong zing. I skip it – well you know why J

Enjoy with steaming rice, paratha, or roti.

Paneer Makai Channa Masala

This is an amazing lactation recipe. Methi/fenugreek is an amazing herbal aide for lactating moms. The effects are well researched and established, and methi has been accepted as a safe bet for lactating moms. While the seeds are extremely effective and can sometimes lead to overproduction ( experienced it myself...and wow...was that painful!) the herbs have milder and more pleasant effects. Here's a punjabi inspired recipe which is just enough spicy, however not using the strong red chili powders and flakes ...that are not good for new moms :) The paneer adds the necessary protein to the dish and when served with brown rice, chapatis (Indian bread), whole wheat tortillas, or parathas, alongside a healthy green salad can complete a power-packed dinner.

Need

100 g malai paneer – coarsely shredded

3/4 cup chickpeas or channa – soaked well and boiled (medium soft – I microwave it in water, covered and at fullpower, for 10 minutes)

½ cup Sweet corn boiled (microwave similarly for 3 minutes)

1/2 cup milk

1 capsicum – finely diced

1 medium-large onion finely diced

1 medium tomato – finely diced

4-6 green chilies – chopped

¾ “ ginger – ground/shredded

1 tbsp Kasoori methi – dry roasted and coarsely ground in hands 

1 red chili – whole

1 bay leaf

6-8 pepper corns – whole

½ tbsp. turmeric powder

½ tbsp. red chilli powde (optional)

1 tsp each of cumin and coriander powder (optional)

Salt & sugar to taste

To make

Heat 1 tbsp oil in a skillet, add whole red chili, pepper corns, and bay leaf and leave for 1 minute (stirring if required). Now add the onions and let it get translucent (stir occasionally to prevent burning at the bottom). Now sprinkle 1 tsp sugar on top and let it caramelize (1 minute). Now add the tomatoes and green chilis and let it soften. Mix in the ginger and then capsicum. Stir and mix in the chickpeas and corn. Add the remaining spices (except kasoori methi); cover and cook on medium-high heat till the chickpeas are done.

Now lower the heat and add paneer. Check seasoning, and mix well. add milk and mix again. Now crumble the kasoori methi on top, mix well again, and turn off heat.

Serve hot with rotis or paratha.

Note: After adding paneer the mixing should be done gently. Else the paneer will lose its shape and get mashed in.

Apple Spice Muffins

Need – for muffin

1 apple – chopped finely

1& ½ tsp cinnamon powder

½ tsp black pepper powder

2 tsp baking powder

1 cup whole wheat flour (you could use all-purpose flour as well)

½ cup oats

1 egg

¼ cup dried cranberries (optional)

2/3 cup brown sugar (based on your pref for sweetness, if you want it sweeter change this to 1 cup)

1/3 cup oil (I use extra light olive oil)

½ cup milk (skimmed is ok)

Need – for crumbly topping

1 tsp cinnamon powder

20 gms butter (melted and at room temperature)

¾ tbsp white sugar

¾ tbsp flour

To make – Muffins

Sieve in flour, baking powder, and mix in oats, cinnamon, and pepper. Keep aside.

In a big bowl whisk egg, add brown sugar, oil, and milk and mix to a smooth finish.

Fold in the dry mixture gradually.

Now add cranberries and fold evenly.

Add apples and fold again to get an even batter.

Pour the batter into muffin moulds.

To make – crumbly topping

Mix all ingredients with a fork. Make sure it’s even. You’ll get a crumbly mixture. Use your hands to top the muffins with this mixture, try to sprinkle it using your fingers.

CAUTION: the muffin moulds should be filled upto 2/3 of its height; else you’ll have a burnt mess in your oven.

Bake the muffins for 25-30 minutes in a preheated oven (220°C / 410°F). Yields about 12-14 regular size muffins.

Methi Begun (Fenugreek leaves & brinjal fry – Bengali Recipe)

Take a cup of diced brinjal, smear with salt and turmeric powder and keep aside.

Dice 2-3 green chilis.

Pluck the leaves of a bunch of fenugreek (you can chop up the stalks and use in your dal some other time) – this should measure another cup.

Take 1 tsp white oil (any mild flavor white oil should do – I use extra light or pomace olive oil)

Heat it in a non-stick (‘coz we are using very little oil here) and splutter chopped green chili and nigella seeds (kalo jeere/kalonji)

Now add the diced brinjals, stir in ¼ cup warm water, cover and cook for 4-5 minutes (or until the brinjals are done half way)

Now add the methi/fenugreek leaves and ½ tsp sugar, stir, cover and cook for another 4-5 minutes, stirring occasionally to make sure that the stuff doesn’t stick to the pan.

Serve with steaming rice.

Note: This is a very Bengali preparation – can qualify as a “bheto bangali” recipe :) 

The mathi saag is what makes this dish a lactation expert (check here)! Enjoy

Fruit-tea Cake (Fat less)

We need

1 cup plain flour (you may use atta or whole wheat flour)

½ cup brown sugar

1 cup raisins (regular raisins+/sultanas+/dried cranberries+/blueberries) – choose your mix

1 ½ tsp baking powder

½ tsp sweet spice powder (dry grind ¼ “ cinnamon + ¼ tsp coriander seeds + 2 cloves + 1 small black cardamom)

½ tsp minced ginger

1 egg (beaten at room temperature)

2 cups of black tea (strained after soaking for 10 hour and cooled)

Proc

Soak the raisin mix in tea overnight (for best results) or at least for 2 hours

Add the rest of the ingredients gradually to the soaked mix and fold till a consistent mixture is formed

Pour in a lined & greased tin (make sure it’s not more than ¾ full with cake mix)

Bake in preheated oven (180°C/ 350°F) for 1 hour and 15 minutes

Check if done (a knife when inserted should come out clean)

Cool and serve with tea / coffee

Note: Tastes best when aged in an airtight container in fridge for 2 days J

Dimer Dalna (Bengali style egg curry)

Need (read labels on pic)
Prepare the things reqd. as directed in picture.

More stuff

Dried red chilli (whole)

1 tbsp white oil (i use olive pomace oil)

1 tsp turmeric powder

Salt and sugar to taste

1& 1/2 cups hot water

A handful of cilantro (finely chopped)

After getting together the above ingredients...we can start.

Take a wok and lightly heat the oil. Add the whole red chilli (halved) and let it be until its aroma is released. Now add the onion paste, sprinkle a little sugar on top and saute till nicely done (oil will get released from the sides). 

Now add the ginger, garlic, green chilli paste and saute again (wait to see the oil separating again).

Now add the tomato past

Now add e and cook on medium heat for 3-4 minutes. Check occasionally  stirring in between, so that the gravy doesn't burn.

Now add the water, turmeric, some salt, cover and cook on medium-high heat for 6-7 minutes. The stuff should be nicely boiling by now. Add the potato and eggs, cover and simmer for 3-4 minutes. Finish with chopped cilantro and let it all rest for 5 minutes before serving with steamed rice or chapati.

Tips: 1. After boiling and peeling the eggs and potato, make small slits on all sides (not too many, or it will be difficult to fry later - check 1st pic). This helps the gravy to seep in while cooking. 

2. Many Bengalis will finish with garam masala (I prefer to do away with extra spices). But adding garam masala does add a different twist.

Jhinge Posto (homestyle) - Bengali ridge gourd in poppy seed gravy

Need
1/2 tsp Nigella seeds (kalo jeere (bangla)/ kalonji (hindi))
2 tsp White oil (i use olive pomace oil - due to its high smoking point)
1 tbsp green chilis (chopped)
2 ridge gourds (ridges peeled off and cut as shown in pic)
1/2 tsp turmeric powder (optional)
Minced ginger (1 tsp) (optional)
salt & sugar to taste.

Preparation
In m/w oven splutter the nigella seeds in oil and green chillis for a minute, w/o cover. Use full power.
Now mix well the turmeric powder and ridge gourds and ginger, cover and return to oven, full power for 6 minutes.
Carefully remove the lid (contents are extremely hot by now), add salt and a pinch of sugar (this enhances the flavours used). Cover again and cook in full power for 4 more minutes. Jhinge posto is good to go :) Serve hot with steamed rice.

P.S. Many Bengalis skip the turmeric, I sometimes also skip ginger. Gives a different taste.....which is also great!

Chicken Shred stew with Veggies, Spagetti, and Avocado Salsa

Need

2 boneless, skinless chicken breasts sliced into 1” strips

Olive oil

1 small-med red onion finely chopped

2 tablespoons lemon juice (fresh squeezed)

1 jalapeno finely chopped

1 avocado, pitted and coarsely mashed (use a fork for chunky effects)

A handful of cilantro - minced with 1 green chilli

Sphagetti

Coarse salt to taste

To Roast - Veggies of your choice (I like bell peppers, Jalapeno peppers, baby carrots, french beans, sometimes tomatoes, zucchini squash, and onion chunks)

Preparation

Chicken: In a small bowl, combine 1 teaspoon salt, 1 tbsp lemon juice, and mix in the chicken. Keep aside for ½ hour.

In a pan, heat oil and toss in minced garlic until golden. Now add chopped onions and ½ tsp sugar. Stir occasionally until golden brown. Now add in chopped tomatoes (about 1&1/2 tbsp and let it soften over medium heat. Now add the chicken with marinade, add a little water if required, and cook until the chicken is done. Toss in some chopped jalapeno pepper and turn off the heat.

Avocado Salsa: Take a medium bowl, combine chopped tomatoes, jalapeno,  and lime juice; set aside. Just before serving, fold avocado chunks into above mixture; season with salt and pepper.

Veggies: Toss in olive oil and salt and roast in preheated oven at 180 deg.

Pasta: Toss in minced garlic in heated olive oil. Add boiled sphagetti with about 1 tbsp of its own stock (u must add salt while boiling the pasta). Now mix in the minced cilantro. Add salt and serve hot with all the above.

Spicy Rainbow Trout Platter with Greens and Peppy Mango Salsa Dip

Preps:

Rainbow Trout: Marinate in salt pepper and lime juice for at least 1 hour. Now broil the trout in high heat for ten minutes. Turn the pieces once in between for even browning. Shred and keep aside.

Veggies:

Dice and semi-cook one potato, season with salt, and keep aside

Cut french beans into pieces 1” long (blanch if you have the harder variety)

Cut carrots into 1” sticks, chop spinach

Peppy Salsa:

Chop 1 red mango (or totapuri, or kancha meethe aam – India) and green chillies, season with salt and a pinch of sugar and keep aside. In m/w oven, temper oil with smashed mustard seeds for a minute. Add in the mangoes and cook till tender. Let cool then blend.

Finish:

In a skillet heat olive oil, splutter mustard seeds, add potatoes and fry till golden. In a cup whisk in white vinegar, salt and pepper and add to the potatoes. Also add shredded trout and remaining veggies (except carrot). Cook for 1 more minute until the greens are just tender.

Serve with fresh toasted bread, carrot sticks, your peppy salsa dip, and mustard sauce (optional).

Avocado Melt Sandwich

This has been my occasional day-time snack to curb my hungry little baby inside :) I think she? he? well IT :p likes the rich avocado and the mustard zing :) I am a cheese addict, so I indulge in the low fat versions. This is a super easy recipe and looks appetizing too... well the pic is not the best today though!

Need

2 multigrain bread slices (preferably a coarse variety)
1/3 ripe avocado, peeled, pitted, and sliced
5-6 small slices of a ripe tomato (no pulp)

1 slice of orange cheddar cheese (or grate a 1”cheese cube to use)

5-6 slices of jalapeno pepper

½ tsp mustard sauce

Preparation:

Lightly toast the bread.

Layer 1 slice of bread with 1/3 of the cheese (coarsely torn up to cover the slice), avocado, tomatoes, and jalapeno. Layer with some more cheese on top. May add salt and pepper for added seasoning (I skip it - cheese n mustard sauce are enough for me).

Layer the remaining cheese on the other slice of bread.

Now, broil the sandwich halves for approximately 2 to 3 minutes or until the cheese melts. Cover the sandwich, garnish with mustard sauce and enjoy!