CILANTRO RICE WITH TANGY GRAVY & SPICY FRIED FISH

The Mulligatawny soup with Toasted Bread and Pea Pesto was totally refreshing.....the sweet and tangy taste of the soup with the garlicy pesto was mmmm :) . Now lets move to the main courses and we will start with a FISH dish. People say Bengali cuisine is generally related to fish and sweet---actually they are not wrong :D . Being from a Bengali Family, we ate fish everyday. Infact my Baba(daddy) cannot enjoy his food without it even if there are 5-6 courses still he would need a fish dish :) . Me and my sister are not inclined towards fish (not real Bengalies may be... :D ), when we go out to any party as a family and if we (me and my sister) didn't eat the fish dish....then coming back home Baba would actually take our case---Why did you eat the fish dish? ... his most common question. Although I don't like seafood so much but ones a month I get the craving for fish , we bengalies eat every part of the fish--head to tail. As I have noticed most part of the world people discard the head but we have a lot of awesome dishes with that too -- I know it may sound very unappetizing but for me its UUU LA LA LA...!! :) . Well lets get to the story behind the dish. Recently I have developed a crazy of using fruits in savory dishes and you would be finding me doing that very often...honestly it does enhances the taste of the dishes. This dish is inspired by a cookery show in the TV called 'Twist of Taste with Vineet Bhatia' I like this series coz the chef Vinnet Bhatia uses the local dishes and re-creates a high class dish with the local produce. As I have shared when I decided to make a dish I just have to make it , but unfortunately I could not find all the ingredients he had used and I had not even noted down the process he followed so I added my twist to the already twisted dish :D .  I wanted to use fish fillets for the dish so I tried cooking with Tilapia for the first time.....and I just loved the fish and will be using it in future too. For the gravy the chef used raw mangoes, but where do I get raw mangoes now...so I used star fruit. Well the star fruit we got in my hometown - Shillong would be so tangy that using one would be just enough and we mostly used it for pickle but the ones I got here was not so sour so I used almost 3 of them for the right sourness.  I call my dish Cilantro Rice with Tangy Gravy and Spicy Fried Fish. Star Fruit also known as Carambola is a type of tropical fruit. The fruit has ridges on its sides (mainly 5), in cross-section it resembles a star and that's how it got the name.The star fruit has waxy, green to golden yellow skin with a citricy flavor that resembles the lemon or pineapple. The fruit is rich in Vitamin C and antioxidant. It has some amount of Vitamin B which helps to reduce the risk of stroke and heart attacks.The fruit is beneficial for blood and bones as it contains potassium , iron , calcium and magnesium.The star fruit is rich in soluble fiber, which can be useful to reduce cholesterol levels. Tilapia is a fresh water fish.Its a mild flavored fish that holds the seasoning very well. The best methods to cook the tilapia -- grilling and baking but not that we cannot try out the other options. Tilapia is rich in protein and low in calorie count. Its a great source of omega-3 fatty acid which helps to prevent blood pressure and heart disease. Shared the dish with - Foodie Wednesday @ Frugal Wannabe Cooks ; Real Food Wednesday ; WFMW: An Awesome Tradition ; Welcome Wednesday ; Homestead Barn Hop #32 ; Domestically Divine Tuesday & These Chicks Cooked Link Party - Featuring Your Recipes from All Around Blogland #22

FOR TANGY GRAVY
Star fruit	3 numbers
Ginger(finely chopped)	1/2 tablespoon
Yogurt	2 tablespoon
Mustard seed	1 teaspoon
Jaggery	1 small cube
Salt	As per taste
Oil	1 teaspoon

FOR SPICY FRIED FISH
Tilapia fillets	Fillet from 1 fish
Onion	1 small sized
Garlic cloves	2 numbers
Tomato puree	1 tablespoon
Turmeric powder	1/2 teaspoon
Cumin powder	1 teaspoon
Paprika	1 teaspoon
Salt	As per taste
Oil	1 teaspoon

FOR CILANTRO RICE
Basmati Rice	1 cup
Onion	1 medium sized
Garlic	2 cloves
Cilantro	2 medium sized bunches
Milk	1 cup
Salt	As per taste
Oil	1 teaspoon

  TANGY GRAVY:-

1. Blanch the star fruits. Remove from the boiling water within 2-3 min.
2. Blend the star fruit without any extra water as it would give out a good amount of water.
3. Heat a pan and add the star fruit puree to the pan and let it cook over low heat.
4. Remove the pan from heat after 5 min, whisk the yogurt and pour it to the pan.
5. Stir the star fruit puree, yogurt and salt till it is properly incorporated. 
6. Place the mixture back on a very low heat and let it cook for not more then 5-6 mins.
7. Strain the liquid sauce using a muslin cloth. 
8. Heat a clean pan, add oil and mustard seed. After the spattering has stopped add the chopped ginger. 
9. Add the fresh strained liquid in the pan and cook for 2 min. Then add the jaggery and stir till the jaggery is mixed thoroughly.

  SPICY FRIED FISH:-

1. Blend together onion and garlic.
2. In a small bowl, mix the onion-garlic paste with tomato puree , turmeric powder , cumin powder , paprika and salt.
3. Clean the fish fillets and place it in a zip pouch bag. Pour the marinate on top of the fish fillets and mix it up. Let this stand for 1/2 hour.
4. Heat oil in a pan and fry the fish over medium heat just 5 min on each side or till the either sides get caramelized.

  CILANTRO RICE:-

1. Pressure cook the rice till it is parboiled. Finely chop the onion and the cilantro.
2. In a large pan, heat oil and add the chopped onion. 
3. Fry the onion till it turns translucent, then add the chopper cilantro and salt and cook f0r 3-4 min.
4. Add the parboiled rice to the pan add cook it for another 5 min.
5. Pour in the milk and cook again for 5 more min or till the milk is totally soaked in.
6. The dish is ready to be served. 

                   

A wonderful dish that was ready in a few minutes . Totally enjoyed it .. :)       

MULLIGATAWNY SOUP WITH TOASTED BREAD AND PEA PESTO

OCTOBER.....this is the most festive month of the year. There are endless number for festival from all around the world and I have decided to celebrate them all-----HOW??? With food for sure. :) .  My month long festivity started with Durga Puja----a festival most awaited by bengalis. We actually wait for 361 days to celebrate the 4 days of Puja. The beautiful statues of the goddess in the midst of light shows , dak(drums) and aromatic foods is breath-taking. This is the first time in years that I have been away from my family and I was sad, but that didnt stop me from Pandal-hopping. It was a refreshing feeling and the sound of dhak(drums) just suppressed all sorrows :). I tried out a lots of lovely food but the one street food without which Durga Puja seems incomplete for me is Egg Roll. Since my childhood during all the days of Durga Puja we would litterally bug my father till he bought us the super delicious Egg Rolls :) and I still have the same craving. The last day of Durga Puja is called Dashami, when the statues are paraded around the city before being submerged in the lakes or rivers. With all the missed feeling in heart, we spend the rest of the day feasting with all the wonderful dishes --- both savory and sweet. This year, although away from home, I had a feast in my house here ... not on the Dashami day but on the following Sunday :) . Ya I was alone but food kept me accompanied and at the end of the week I was feeling better :D . I will be sharing all the recipes with you all.Lets start with the starter -- Mulligatawny soup with Toasted Bread and Pea Pesto.   Mulligatawny means "pepper water" or "pepper broth" in Tamil. The became popular with the British stationed in India during colonial times, during the late 18th century and later.  They took the recipe back to England and made variations to suit their tastes and it became a well-loved classic. There are many versions to the original recipe and I tried my own twig to the classic. Pesto originated in Genoa, North Italy. Its a sauce traditionally made with garlic,basil and pine nuts grounded along with olive oil and cheese. Currently there are many different types of pesto sauces made all around the world. My pesto had Pea as the main ingredient another small change to classic. Shared my recipe with My City Cuisine

FOR MULLIGATAWNY SOUP
Apple	2 numbers
Pineapple	1/2 of a medium sized
Carrot	2 number
Potato	2 number
Baby onion	1 cup
Red Bell Pepper	1 medium sized
Peas	1 cup
Corns	1 cup
Ginger grated	1 teaspoon
All purpose Floor	1/3 cup
Curry Powder	1 teaspoon
Milk	1 cup
Salt	As per taste
Pepper	1/3 teaspoon
Oil	1/2 tablespoon

FOR TOASTED BREAD AND PEA PESTO
Peas	2 cups
Cilantro	1 bunch
Pine Nuts	1/2 cup
Garlic cloves	2 numbers
Salt	As per taste
Oil	1 teaspoon

  MULLIGATAWNY SOUP:-

1. Boil corn till its a little soft but still having a slight crunch.
2. Cut the carrot , potato and red bell pepper into cubes.The fruits are also cut into cubes.
3. The baby onions are only peeled and the shape is kept intact.
4. Heat oil in a large pan, add the ginger and saute till the oil get a gingery smell.
5. Add the  potatoes , carrot , red bell pepper and baby onion to the pan. Saute for 5 -6 min.Then add the peas , corns , apples and pineapple and saute for 5-6 min again.
6. Add curry powder, black pepper and salt to the pan and cook for 2-3 min.
7. Finally stir in the flour and gradually add milk to the pan, keep stiring so that no lump is created.
8. If needed add hot water(I needed it :) ) and let it boil. Reduce heat; cover and simmer for 20-30 minutes.

  TOASTED BREAD AND PEA PESTO:-

1. To toast the bread, grill the bread slices in a sandwich maker.
2. For the pea pesto : boil the peas till it slightly soft and remove it instantly and cool under running water
3. In the food processor pulse together the soften peas , cilantro , pine nuts and garlic cloves. When done add salt and pulse for a few seconds only.
4. In a pan, add oil and add the pea-cilantro mash. Stir for 3 min max.

                   

A hot toast with a dab of pesto along with the warm,sweet and sour soup.. :)       

VANILLA SOAKED FRENCH TOAST WITH POACHED PLUMS

All my life the one meal I have skipped is Breakfast....I know it the most important meal of the day and all, but somehow I rarely feel like eating in the morning. One glass of milk is more than enough for me. I have been advised against this by so many people but somehow I just could not  However things do change at times, and I woke up hungry today..!!! I think its due to the Masterchef Australia....just before sleeping off thats what I watched and was tempted with all the wonderful creations and may be thats what made me hungry.. :)  Whenever I make breakfast it would be either of those -- french toast or pancake. So following the same habit I decided to make some type of French Toast, that when I remember a French Toast idea by one of my fav. cook Nigella Lawson. A new series of her cooking - Nigella Kitchen had started in TLC some time back and they would have a repeat telecast at 3:00am.....during those days I would actually make it a point to leave office by 2:30am so that I am in time for the show.... :) . Honestly, its not only her recipes that captivates me but also they way she presents it.....in my opinion, she encourages everyone to cook.  Lets get back to the dish....I had twigged her recipe a little to suit my taste buds and definately to fit in the ingredients that were available... :) Hence my version of Vanilla soaked French Toast with Poached Plums was created... This is the first time I tried a sweet French Toast and totally loved it. As I was totally packed for the last few weeks with new releases in office and final exams and final project submission.....this was a great way to relax myself... :)

FOR FRENCH TOAST
White Bread Slice	4 numbers
Egg	1 number
Caster Sugar	1 tablespoon
Vanilla Essence	1 teaspoon
Milk	1 cup
Salt	Only a pinch
Oil	Enough to coat the base of pan

FOR POACHED PLUMS
Large Plums	8 numbers
Black grape juice	1 cup
Caster Sugar	Half cup
Water	Half cup
Cinnamon Stick	1 stick
Nutmeg	A small quantity grated
Salt	Only a pinch

  FRENCH TOAST:-

1. In a large plate; mix milk , egg , vanilla essence , caster suger  and salt thoroughly.
2. Place the bread on the plate let it soak for 5 min.
3. Turn the bread pieces over and soak the other side for 5 min more.
4. Heat oil in a frying pan, and place the soaked-up bread pieces and it fry over medium heat.
5. Fry the bread pieces from side-to side till it looks crunchy on top and soft(not soggy) in the center.

  POACHED PLUMS:-

1. Cut the plums into halves.
2. In a wide saucepan, add half cup water and caster suger and let it cook in medium flames till the suger dissolves.
3. Add the black grape juice to the saucepan and let it cook for 2 min.
4. Then add cinnamon stick ,nutmeg and salt to the saucepan and let it boil till the mixture becomes syrupy.
5. Bring the saucepan out of flames, and arrange the plums in it. 
6. Poach the plums in low heat for 10 min or till the plums are tender.

   ASSEMBLING:-

1. In a plate, arrange the French Toast. Place the Poached Plums on the toast.
2. Add the sweet-sour sauce on and around the toast.

                   

A hot cup of  Masala tea with the sweet and sour French Toast was a great start for the weekend. :)       

SPAGHETTI IN SOYABALL SAUCE

Pasta is an ingredient which is always available in my kitchen. Although I have quite recently (4 years now) started making pasta , I immensely enjoy it. A little effort that can bring total satisfaction :)  .  In the beginning I could never imagine pasta without cheese.....my pasta would be hidden under the blanket of cheese...but since a year I have moved out to different lighter alternatives. Every time a new variation that brings a smile and now I feel cheese is not so important after all :)                                                                                         pic from NYDailyNews The first time I had seen the dish "Spaghetti in Meatball sauce" was some 5-6 years back in a Disney movie---remember 'Lady and the Tramp'.....so cute ..... :D .  Of course at that time I didn't know anything about the dish, I learned about it from some cookery show a few years back and have been thinking of trying it but I was a bit hesitant cause I was not sure of the Pasta and tomato sauce combination.....was doubtful about my liking , and I am strictly against waste food :) . However 2 weeks earlier all the cookery show I saw made the various versions of "Spaghetti in Meatball sauce" and you can say that brought back all the hidden desires, finally this Monday I decided to create my own version of the same dish.  Monday is the only day that I become a total vegetarian......no not even eggs. I know its very weird that I decided to make this pasta dish on my veggie day :) .....but cooking comes to me like a craze... the moment I decide to make something I have to make it instantly else I get so restless....hehehe...!!!!! :) . Anyhow, I had to try this pasta dish on Monday itself, so I substituted meat for soya chunks....Although I still don't know how "Spaghetti in Meatball sauce" tastes I can assure you "Spaghetti in Soyaball sauce" did taste good too :D .

FOR SPAGHETTI
Spaghetti pasta	1/4 a packet
Chopped garlic clove	2 number
Salt	As per taste
Oil	1 tablespoon

FOR SOYABALLS
Soya chunks	2 cups
Breadcrumbs	1 cup
Dried Parsley	1 tablespoon
Chilly Flakes	1 tablespoon
Milk	1/4 cup (max)
Salt	As per taste
Oil	2-3 tablespoons

FOR SAUCE
Red Onion	1 number
Garlic cloves	3 numbers
Tomatoes	1 number
Tomato puree	1/2 packet
Dried Basil	1 tablespoon
Cayenne Powder	1/2 tablespoon
Sugar	A pinch
Salt	As per taste
Oil	1 tablespoons

  SOYABALLS:-

1. Soak the soya chunks in cold water for about 15 or till they soften.
2. Squeeze the water out off the soften soya chunks and place it in a big bowl. No water should be left in the chunks
3. Add the breadcrumbs,dried parsley, chilly flakes and salt to the soya chunk and mix it. Add milk 1 tablespoon at a time till the mixture can hold its shape.
4. Heat oil in a pan and fry the soyaballs till they turn golden brown on all sides.
5. Remove the balls from the pan and keep it warm so that it maintains its crunchiness. 

  SAUCE:-

1. Chop the onion and tomatoes very finely and mince the garlic cloves. 
2. Heat oil in the same pan used for frying the soyaballs, add the chopped onion and minced garlic. Fry the onion till it turns translucent. 
3. Add the chopped tomatoes to the pan and fry it for 3 min. Add salt and sugar to it and let it cook.
4. When the tomatoes are partially cooked, add  cayenne pepper powder and dried basil stir in and let it cook for 2 min.
5. Then add the tomato puree and water and let the sauce cook for a while. 
6. Finally add the fried soyaballs to the pan. Let the simmer for 15 min in low heat.

      SPAGHETTI & ASSEMBLING:-

1. Start the spaghetti preparation when the sauce in simmering so that everything is ready in time. 
2. Boil water in a large pan and add the spaghetti pasta with salt and a bit of oil. And let it cook till the pasta soften. 
3. Drain out the pasta and let it run under cold water for a min.
4. Heat oil in a wok ,add the garlic cloves and fry the cloves till it turns golden brown.
5. Add the spaghetti to the wok and stir slightly and salt and stir again for 1 min.
6. Remove the spaghetti in a plate and top it with the soyaball sauce.

                   

The hint of the golden garlic adds to the taste...It turned out to be a good veggie dinner idea :)       

CHEESY CAKE

Has it ever happened to you that even after a good dinner your sleep is disturbed late night due to the huge craving for something sweet.....hehehe.....this happened to me last Sunday..... :D This Sunday I had decided to go back to my roots so I had prepared some bengali dishes --- Dal , brinjal fry and definately Fish. Well the dinner was totally filling and I enjoyed every bit of it. All happy and pleased I went off to sleep, and I was having one of my bakin dreams again...well by now you know that I keep getting such dreams :) . Anyhow this time the craving for some cake was so intense that my sleep was disrupted. I tried to control myself in all the possible ways ---- thinking about work and how unhealthy it is to just eat and sleep etc..... Inspite of all this I could not restrict myself beyond 1:00am, I had to make a cake..for a peaceful sleep later :) .Finally at 1:00am I had to hear my heart and forget about all the logics....I started making a cake I love experimenting with foods and specially cakes, but we need to have the ingredients to experiment right???...unfortunately I didnt have the basic ingredents also. No eggs, no chocolate or vanilla and definately no fruits or vegetable :( ....at one point I thought lets leave the plan for now and would try something on Monday.....but as we all know "the heart wants what the heart wants" so it had to be done. I started hunting in my refrigerator and I saw cheese and cream...and thats what resulted in the creation of my Cheesy Cake.  One slice of this cake had made me so happy and I did have a very relaxing sleep after that.... Shared my recipe with Slightly Indulgent Tuesday held by Amy.

FOR CHESSY CAKE
Cream	250 gm
Cheese grated	1/2 cup
Flour	1 and quarter cup
Baking Powder	2 teaspoon
Baking Soda	1/2 teaspoon
Sugar	1 cup
Nutmeg	A pinch
Salt	A pinch
Oil	2 tablespoons

   CHEESY CAKE:-

1. Blend together the cream and cheese till it turn smooth. 
2. Add sugar and salt to the mixture and blend it again till it mixes properly.
3. Sift flour, baking powder, baking soda and grated nutmeg separately in a large bowl. 
4. Add the oil to the sweet creamy mixture and blend it again so that everything is thoroughly mixed.
5. Add the flour mixture to the wet mixture and fold them till its smooth. 
6. Coat the baking bowl with slight oil and then add the batter in the baking dish.
7. Bake the mixture in the oven for 40 min at 200 degree celcius.
8. Remove it and then let it cool.

The Cheesy Cake was a perfect savior for the Late-Night cravings... :)       

MUSHROOMY CHICKEN

I don't know how and when I fell in love with cooking, but it just happened and its magical. As we all know, there is nothing more pleasing then knowing that someone had tried out our dishes and loved it. Its even more wonderful when they think that our dishes are good enough to be part of their big occasions.....when a few of my friends told me that they had recreated my dishes for some parties and it was a hit....I was so pleased and honored, not sure how to express the feeling. However I can now realized how pleased a chef must be at the end of the day,because he could not only satisfy so many people but bring a smile to their faces. It has been my family tradition, I still cannot imagine Sunday's without Chicken.... wont say I don't enjoy it during the other days of the week but Sunday makes it really special. Whenever I make something special the 2 true tasters I miss most ---- Baba and My sister. I miss Baba cause he has a sweet smile whenever he eats anything made my me and he would never ever complain :) . I miss my sister coz of all those funny activities she would do-----she would close her eyes and analyse each and every bit of her first bite and then comment, the very next thing she would say "Please make it again" and she would say this even before she has emptied her plate......hehehe :D.  Anyways when I had woke up last Sunday with a huge craving for food---something new and different and yummy and Chicken :) . I started thinking of something new to try and that's when I remembered, a long time back I had a lamb dish in somewhere...frankly I don't remember the place or the name of the dish but the dish itself was so wonderful that I still recall its tasted YUUUMMMYYY...!!!!! I am not a fan of mushrooms but this dish had changed my opinion , so last Sunday I tried to recreated the same dish with Chicken.....lamb was definitely good but my version was pleasing to me and I enjoyed myself. I called my dish Mushroomy Chicken....!!!!!

FOR CHICKEN
Chicken breast	1 medium sized
Egg	1 number
Flour	1/2 cup
Breadcrumbs	1 cup
Chilly Flakes	1 teaspoon
Dried Parsley	1 teaspoon
Salt	As per taste
Oil	1 tablespoon

FOR MUSHROOM SAUCE
Mushroom (Agaricus)	250 grms
Flour	1 tablespoon
Milk	250 ltr
Worcestershire Sauce	1 teaspoon
Salt	As per taste
Oil	1 tablespoons
Butter	1/2 tablespoons

  CHICKEN:-

1. Flatten chicken to 1/4" thickness between 2 sheets of plastic wrap.
2. Beat the egg in a bowl with a pinch of salt. And spread out the flour in a plate.
3. Place the breadcrumbs in a different plate. Add salt,chilly flakes and dried parsley to the crumbs and mix them properly.
4. Coat the chicken with flour. then dip it in the egg and coat it.
5. Finally coat the egg dipped chicken breast in the breadcrumb mixture and press slightly so that the crumbs stick to the chicken.
6. Heat oil in a pan and cook the chicken in the oven for 20 min at 200 degree. 

  MUSHROOM SAUCE:-

1. Cut the mushrooms into halves.
2. Heat butter in a pan and fry the mushrooms for 3-4 min only.
3. In a separate pan heat the oil and add crushed garlic. Add flour to the pan and stir till the floury smell is removed.
4. Add milk to the pan while stirring the same so that the lumping of flour is prevented.The sauce needs to cook till the it become a smooth and creamy.
5. Finally add the Worcestershire sauce and salt. Let the sauce cook for 2 min and then add the buttery mushrooms. 
6. Place the cooked chicken in plate and dress it with the creamy mushroom sauce.

                   

Now put on a wonderful movie and just enjoy the dish, that's what I did .. :)