Prawn Curry

Ingredients 

Cooked king prawns (Fried) (250 gms)

Small onion finely chopped (2-3)

Bay leaf

Cumin seeds (1/2 tsp)

Sliced green chillies (4)

Turmeric (1/2 tsp)

curry leaves,

Coriander Powder (1/2 tsp)

Cumin powder (1 tsp) 

Red chilli powder (1 tsp)

Fresh chopped coriander

Salt 

Oil

Procedure

1. In a non-stick saucepan add oil and heat up.

2. Add the bayleaf and cumin seeds till it splatters

3. Add onions and cook until  soft and smooth

4. Add the powders mentioned above, mix and leave on medium heat for a few minutes until the raw smell goes away

5. Add the prawns and the sliced chillies and cook until the prawns have released all the water 

6. Add 1 very small cup of water and cook until it's all done

Garnish it with Coriander leaves or Curry leaves and have it with rice or chapati.

Litti Chokha (Bihari Style)

If there is anything that unites a Bihari outside Bihar, then it probably has to be two things. The "language" and "Litti chokha". Litti chokha has given Biharis their special identity. To all those who are still wondering as to what this dish is all about, just read on :

Ingredients

Dough

Wheat flour - 400 grams (2 cups)
Ghee - 2 tbsp
Ajwain(carom seeds) - 1/2 tsp
Baking soda - 1/2 tsp
Curd - 3/4 cup
Salt - 3/4 tsp

Stuffings

Sattu ( toasted gram flour)- 200 grams (1 cup)
Green chilly - 2 to 4
Green coriander (dhaniya) - 1/2 cup(finely chopped)
Mustard oil - 1tsp
Ginger - 1-inch long piece
Jeera(cumin seeds) - 1 tsp
Ajwain(carom seeds) - 1 tsp
Lemon - juice of 1 lemon (if you prefer)
Pickle spices - 1 tbsp
Salt - add to taste ( 1/2 tsp)

Chokha

Potatoes -  (4 or 5)
Green chilies - 2 to 4 (finely chopped)
onions (2)
Green coriander - 2 tbsp ( finely chopped)
Salt - add to taste (1 tsp)
Mustard oil - 1 to 2 tsp

Preparation

Dough

Take two cups of wheat flour in a utensil, add baking soda, ajwain, ghee and salt and mix it well.
Whisk the Curd and add it to the mixture.Now knew the dough with water slowly till soft.
Keep it aside.






Stuffings

Take the Sattu (toasted gram flour), add  finely grated ginger, chopped green chilies, finely chopped coriander leaves, lemon juice, carom seeds, cumin seeds, mustard oil and pickle spices. Mix it well with slight water into a soft powdered form.







Making Litti

1. Break medium sized balls from the dough

2. Spread the dough with your hand 2-3 inches in diameter

3. Place 1- 1.5 tsp powdered stuffing on it, wrap up the dough piece and close from all sides. Press this stuffed pieces to flatten it a bit.

4. Heat a tandoor furnace and on a grill place those stuffed doughs and let it cook till it turns brown
now reverse the side and cook.

Chokha

Smash the potatoes, add mustard oil, green chilly, coriander leaves, onions and salt. Mix it properly

Serving Instructions:  Dip the Litti in a melted Ghee , take chokha in a bowl and eat.

Spiced Buttermilk (Masala Chhaas)

If you are out in this heat wave and the sun is sucking you dry, avoid yourself from resorting to any sort of aerated drinks, grab a glass of buttermilk (masala Chhaas) instead, this drink will not only charge you up and cool you down but will also help you in digestion. Yes, this is one of the best summer drink apart from the smoothies, easy to make and delicious.

Ingredients

Yogurt (200-300 gms)
Water (1 Glass)
Cumin seeds
Black Pepper Powder
Roasted Cumin Powder
Coriander leaves & Pudina leaves
Salt
Ghee/ vegetable oil (2 Tsp)
Ice Cubes (2 small)


Method

1. Take the Yogurt in a bowl

2. Add a glass of water and whisk it properly.

3. Add salt, Black Pepper Powder, Roasted Cumin Powder and blend it thoroughly.

4. For Tadka, heat  ghee/veg oil in a tadka pan, once ghee melts or oil gets heated add the cumin seeds and let it flutter, now pour the tadka on the blended yogurt.

5. Pour it into a tall glass or a Kulhad and garnish it with coriander and mint leaves. You may also add two ice cubes.

Lemon Squash Bars !!! (Dessert)

As we all know that at Indifoodie it is always about the experiments with food. This time, it is "Lemon Bars" a dessert experimented and prepared by Jayati an engineering student from Kolkata, who loves experimenting both in her lab as well as her kitchen.
Her love for food and sweets inspires her to try them out differently and when it comes to dessert there are no compromises. Here is the recipe for Lemon Bars shared by Jayati.

Ingredients

Butter

Vegetable oil

Flour (3 cups)

Sugar (1 cup )

Salt (1/4 tsp)

Eggs (4)

Lemon Squash

Confectioner / food sprinklers

Method

1. Preheat and butter a medium sized microwave baking dish

2. Add 2 cups flour(maida)+ 1/2 cup sugar(powdered blends in better)+1/4 teaspoon salt+1 cup molten butter(or veg. oil, or mix). Blend until crumb-like structure forms

3. Press this into the buttered dish to form a base. Microwave till the crust is hard and baked.

4. Now Take 1/2 cup sugar(powdered, maybe, blending is better again)+1 cup flour(maida)+4 eggs+1 cup lemon squash(the kissan one, adding actual lemons might add a bit of bitter flavour). Blend and pour over the crust (once it's done)

5. Heat again, till the whole thing solidifies. Let it cool for some time, then freeze(don't put in the deep freezer) overnight.

6. Last but not the least spread confectioner sugar or any other food sprinklers for decoration.

5 Healthy Breakfast Hacks

It's usually a long week of hectic schedules and skipping meals, be it at work in the office or busy client meetings; but it is high time that we understand the importance of breakfast. To get you going for the entire day, you need a lot of energy and for that skipping meals is definitely not a wise thing to do. If you are a regular offender in skipping your lunch, then you should probably focus more on your breakfast; as they say, one should have their breakfast like a king, lunch like a common man and dinner like a beggar. Yes, it is the key to a healthy lifestyle that not only helps you stay fit but also keeps unwanted diseases at bay.
Enough said we know you don't plan to get late for your office, so these quick breakfast hacks come handy to save your day.

1. Bread-omelette

It won't be wrong to call it one of the most preferred breakfast of the Indians, quite easy to make and just gets done in 5 minutes.

Ingredients 

4 Loaf of bread
2 Eggs
Onions (1/2 chopped)
salt (1/2 tsp)
Pepper Powder

Method

Heat oil in a pan, in the meantime, break the eggs in a bowl, add the chopped onion and salt and whisk it thoroughly. once the oil gets heated, spread the oil in the entire pan.
Take 2 pieces of bread, dip it in the bowl containing whisked egg and place it on the pan, after 10 seconds toss the bread to cook the other side. Repeat for the next two loafs.
Once done take it out, sprinkle black pepper powder and serve it with Ketchup

2. Egg Masala Maggi 

Remember those hostel days where maggi used to be your staple diet. Yes, it had always been there to rescue you when you needed to relieve yourself from quick cravings. Even this time it comes highly handy when you are running late and famished at the same time.
How ?? Read on :

Ingredients

Nestle Maggi 1 Packet
Oil (2 Tbsp)
Onion finely chopped (1)
2 Eggs
Green Peas
Salt (2)


Preparation
Heat the pan on a medium flame and add the oil.
Once the oil has heated, add the green peas.
Break Open the eggs and add a pinch of salt and scramble it.
Cook the scrambled egg till it turns solid.
Now Break the Noodles and add it to the pan and mix the eggs and cook for 20 seconds.
Add two Cups of water and then add the Masala packet that comes along with the noodle in the pack.
Stir it well and let it boil for 2 minutes till the consistency is achieved.
Take it out on a plate and serve hot.

3. Sooji / Rava Upma

Not purely south Indian, this is also a famous breakfast for the north Indians, purely simple quick and easy to make, this dish surely does justice as a breakfast.

Ingredients

1 cup semolina/sooji/rava (fine variety)
1 medium sized onion, chopped finely
1 green chilly, chopped
½ inch ginger grated or chopped finely
2.5 cups water
1 tsp mustard seeds/rai
½ tsp cumin seeds/jeera
1 sprig of curry leaves/kadi patta
10 to 12 cashew nuts/kaju
2 tbsp oil or ghee
salt as required

Preparation

Finely chop 1 medium sized onion, 1 to 2 green chillies and ½ inch ginger and take the 8 to 10 curry leaves, 10 to 12 cashews. Now heat a pan and add 1 cup Rava (sooji), roast it till it looks dry and fragrant (DO NOT roast it to brown). Transfer it to a plate separately and keep aside.
Now add 2 Tbsp of oil/ghee and add mustard seeds till it crackles, now add 1/2 Tsp cumin seeds and fry till it turns light brown. Now add the cashews and fry it till it turns golden. Now add the finely chopped onions. saute the onions till they become translucent.
Then add the chopped green chilly, ginger, curry leaves. saute for a minute.
then add 2.5 cups water to this mixture. Add salt as required. On a medium to high flame, heat the water and let it come to a to a boiling.
when the water comes to a boil, lower the flame to its lowest and add the Rava/Sooji to it. Stir it immediately to prevent it from coagulating and settling. Now cover and allow the Sooji/Rava upma to steam for 2 minutes on the low flame. Switch off the flame. 
Serve it hot with coconut chutney.

4. Poha 

This is another quick and regular breakfasts at homes. 
This is not only very delicious but also quick and known as mom's favourite for their school kids. Coz it is dry and doesn't mess the school bag. It was one of my mom's favourite when it came to a tasty breakfast. Now I cook it when I want to have my breakfast and am running late for my office at the same time.

Ingredients

2 cup of Poha (500 ml)
2 tbsp oil
1 tsp mustard seeds/rai
10 to 12 cashews or 1 tbsp peanuts
1 red chili
1 or 2 green chilies, chopped
½ inch ginger/adrak, finely chopped
8 to 10 curry leaves/kadi patta
1 medium onion, finely chopped or ⅓ cup finely chopped onion

Preparation

Rinse the thick poha in water in a colander or strainer for a couple of times. the poha just need to get softened. so rinse gently.
add ½ tsp turmeric powder and salt to the poha.

mix gently. keep aside.
Now in a pan, heat 2 tbsp oil and add 1 tsp mustard seeds.
when the mustard seeds crackle, add cashew/peanuts. Cook it by uniform stirring and saute till the cashews/peanuts turn golden. Now add ⅓ cup finely chopped onion, 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 1 dry red chili, 8 to 10 curry leaves.
Saute till the onions turn translucent.Now add the poha, stir and mix gently till everything gets evenly mixed. Now cover the pan and cook for 3-4 minutes on a low flame.
Transfer it to a plate and serve it with a lime juice.

5. Fruit yogurt

Yogurt is one thing that keeps your stomach cool and going for the day. So its not ust limited to be merely a snack but it also makes a perfect breakfast recipe.

Ingredients

Fruits like papaya, strawberry, grapes, pineapple.
Dry Fruits: Nuts, cashew, raisins(kishmis)
Honey

Preparation

Cut the fruits into medium sized pieces, cut the dry fruits into small peces but not finely chopped.
Take Yogurt in bowl, add the fruits, dry fruits and honey. Mix it well and just enjoy it.

Mughlai Paratha

There are many contributions of Mughals, among one among them is the food that they have passed on as their legacy. This street food is popular in the streets of Kolkata and Bangladesh but is quite rare in the other parts of India. One must definitely cook this dish to relish its heavenly taste. Among many Mughlai dishes, this also holds an important place.

It is easy to make.

Preparation time 25-35 minutes

Ingredients

1.  Eggs (4)

2. Whole wheat flour (4 cups)

3. Oil for frying the parathas

4. 2 Cups of water to knead the dough

5. 4 Onions finely chopped

6. Black-pepper Powder

7. Red Chilli Powder (a pinch)

8. Salt

Method

1. Take the wheat flour, add 2 Tbsp of oil, mix it and knead it well into soft sticky dough

2. Divide the dough into as many possible medium rounds

3. Heat the tawa in a stove and add half a bowl (small) of oil and allow it to heat on a medium flame.

4. In the mean time in a bowl break the eggs, add onion, red chilli powder black pepper powder and salt. whisk it thoroughly

5. Take one of the divided doughs and roll it into a square

6. 

Pour the whisked egg on the dough and seal it over from four ways towards the centre with their ends overlapping







7.

Place the roti with egg stuffing carefully into the tawa with hot oil







8. Cook it on a medium flame for sometimes, then toss it over and fry the other side till it turns golden brown

9. Cut into 4 pieces and serve it with yogurt or ketchup

Scrambled Egg Curry

It is always fun to take your favourite dish to the next level. Be it with an intention to try something innovative or make it taste much better and spicier. Scrambled egg curry recipe is among one of my favourite quick recipes. It is quick, easy and tasty.

So here's how you make it.

Ingredients

Eggs (2-3)
Onions (3 chopped)
Tomato (1 chopped)
Green chilly (2 chopped)
Ginger & Garlic (paste)
Cinnamon stick (1)
Turmeric powder
Coriander powder (1/2 tsp)
Cumin powder (1 Tsp)
Black pepper powder (1/4 tsp)
Cumin Seeds
Coriander leaves
Oil
Salt

Preparation

1. Heat oil in a pan and add the cumin seeds, green chilly and cinnamon stick till it splatters.

2. Add onion and add a pinch of salt to it (adding salt will help it melt easily)

3. Now add the tomato and fry it till the tomato totally disappears and gets mixed well with the onion.

4. Add ginger garlic paste  into the mixture and fry it on a medium flame for 2 minutes.

5. Add Turmeric Powder, coriander powder, cumin powder and black pepper powder to it and a little water to mix the spices well. Fry it on a low flame till the oil gets separated.

6. Now pull all the contents on one side of the pan, add a little oil and break the eggs.

7. Now Scramble the eggs and mix with the contents properly and fry it for 2 minutes in low flame.

8. Once the mixture is fried, add a glass of water and mix it properly. Add a bit of salt to it according to taste.

9. Cook it for 5 minutes or till you get the thick curry consistency.

10. Once the consistency is achieved, remove it from the flame and garnish it with coriander leaves and serve hot with rice or roti