Almond rice - a healthy vegetarian side dish

As you know I always search for a healthy recipe and almonds caught my eye this time. Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E. The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss. The preparation of almond rice can be done two ways – one is with chicken and the other is pure vegetarian way. The recipe presented here is of the veg type. This is easy to make but takes a little more time. Hope you have some time in year-end holidays to make this tasty dish.

Preparation Time: - 15 min

Cooking Time: - 35~40 min

Servings: - 5 persons

Ingredients:-

1. 2 cup Basmati Rice
2. Handful of Almonds (see picture)
   
3. Few Raisins (see picture)
4. Few strings of saffron
5. ½ cup milk
6. 2 Bay Leaves
7. 1 tsp Shah Jeera
8. 2 nos. Anis
9. 1 inch long cinnamon stick
10. 4~6 cloves
11. 2~3 crushed cardamom or 1 tsp Cardamom powder (I used powder)
12. Salt and sugar to taste.
13. 7 tbsp vegetable oil ( I used sunflower oil)
14. 1 tsp Rose water (optional)
15. 1 tbsp Ghee

Preparation:-

1. Wash the rice thoroughly and keep it soaking in little water for 30 min.
   
2. Soak the almonds for 4~5 hours and flake them.
3. Add the strings of saffron to the milk and keep aside for some time.
   
4. Heat 7 tbsp vegetable oil in kadai or non-stick pan in high heat.
5. Turn the burner to medium and add bay leaves, anis, cinnamon, cloves, shah jeera to it.
   
6. When the spices splutter add cardamom powder or crushed cardamom.
7. Add the soaked rice immediately.
   
8. Stir and mix thoroughly for a couple of minutes.
9. Add milk with saffron to it.
   
10. Add salt and sugar. Then pour the flaked almonds.
    
11. Stir and mix well.
12. Add ½ cup of warm water and mix.
13. Put the lid and continue cooking for 15 minutes.
14. Check whether the rice is fully done. If not, adjust water and simmer for some more time.
15. Add ghee and sprinkle of rose water. Stir and mix for 1 minutes.
16. Turn the burner off and garnish with few more almonds.
17. Put the lid again and keep it on stove for few minutes.
    

Serve with your favorite veg / non-veg side dish.

As always please feel free to comment, criticize and seek help if required. I am all ears.

Shorshe diye Parshe Macher Jhal - Mullet fish curry in mastard gravy

Last year we visited Digha, a popular beach tourist place in West Bengal.

We had a great Parshe fish preparation in the hotel we stayed. Since then I wanted to prepare this authentic Bengali preparation but scarcity of good Parshe fish in Bangalore prevented me doing that. Suddenly, this weekend I got some really fresh supply of Parshe ( Mullet) fish and prepared this dish.

Preparation Time: - 15 min

Cooking Time: - 25~30 min

Servings: - 2 persons

Ingredients:- 

1. 2 large Parshe Mach ( Mullet Fish ) cut into half
   
2. 2 tbsp Mustard paste ( Here I used 3 ½ tbsp Sunrise yellow mustard powder )
3. 1 tsp Kalonji / Nigella seeds
4. 3 tsp Turmeric Powder
5. 3 Green Chili silted horizontally (you can use whole red chilli also according to your preference)
6. 1 tsp Kashmiri Red Chili powder (optional)
7. 4 tbsp mustard oil ( This is authentic Bengali cuisine and so I prefer mustard oil – if you find the smell appalling then you can use Sunflower or Canola oil but taste may be less pungent. )
8. Salt to taste.
9. Few chopped coriander leaves for garnishing.

Preparation:-

1. Wash the fish thoroughly and rub with turmeric powder and salt. Keep aside for 15 minutes.
   
2. Prepare mustard paste from mustard powder mixed with little water and salt. I use the Sunrise yellow mustard powder which removes the upper layer of mustard seeds and thus more healthy. You can prepare the paste by grinding the black mustard seeds also.  Keep the paste aside for 10 min.
3. Heat 2 tbsp mustard oil in kadai or non-stick pan in high heat.
4. When oil starts smoking turn the burner to medium setting and shallow fry the pieces of fish till they turn light golden. Keep aside.
   
5. Add 2 tbsp oil with the remaining oil in the same kadai and heat again.
6. Now add the Nigella seeds and one green chilli. If you want it spicier you can add whole red chili also.
   
7. When started spluttering then add the mustard paste to it.
8. Sauté for a couple of minutes.
9. Add a cup of water, little bit of turmeric powder and salt. Add Kashmiri red chili powder now.
   
10. When the mixture starts boiling add the fried fish pieces.
    
11. Stir to mix uniformly. Simmer for some time.
12. Adjust the gravy amount according to your preference. I prefer it thick and that is why I boil for little more.
13. Turn the burner off and garnish with coriander leaves.
    

Serve this side dish with hot steamed rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.

Shorshe Beguner Jhal - Eggplant in mustard gravy - An authentic Bengali dish

Eggplant is a very good source of dietary fiber, vitamin B1 and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Beguner jhal or Eggplant curry in mustard gravy is a super easy and super tasty authentic Bengali preparation. In fact Bengalis love the pungent taste of mustard very much and they make so many dishes with mustard. But this one is the easiest one I suppose. Without boring you here is the recipe.

Preparation Time: - 15 min

Cooking Time: - 25~30 min

Servings: - 3~4 persons (depends whether this is the only side dish or not)

Ingredients:- 

1. 1 medium Brinjal / Egg plant
   
2. 2 tbsp Mustard paste ( Here I used 3 ½ tbsp Sunrise yellow mustard powder )
3. 2 tbsp beaten yogurt / curd
4. 1 tsp Kalonji / Nigella seeds
5. ½ tbsp poppy seeds / KhusKhus (optional)
6. 2 tsp Turmeric Powder
7. 2~3 Green Chili (you can use whole red chilli also according to your preference)
8. 1 tsp Kashmiri Red Chili powder (optional)
9. 4 tbsp + 1 tsp mustard oil ( This is authentic Bengali cuisine and so I prefer mustard oil – if you find the smell appalling then you can use Sunflower or Canola oil but taste may be less pungent. )
10. Salt and Sugar to taste.
11. ½ cup chopped coriander leaves for garnishing.

Preparation:-

1. Slice the Brinjal lengthwise and then divide in 3 parts in cube-shaped pieces. You may cut lengthwise also but cube-shaped pieces take less time to cook.
2. Rub with 1 tsp turmeric powder and salt. Marinate for 15 minutes. This consumes less oil.
3. Grind the mustard seeds. You may use 50:50 combination of black and yellow mustard seeds for reducing bitterness of the black one. If I am in healthy mood I use the Sunrise yellow mustard powder which removes the upper layer of mustard seeds and thus more healthy. You need to make a paste with little water if using mustard powder.
4. Mix the curd with the paste and keep aside.
5. Heat 4 tbsp mustard oil in kadai or non-stick pan in high heat.
6. When oil starts smoking turn the burner to medium setting and fry the eggplant pieces till they turn light golden. Keep aside.
   
7. Add 2 tbsp oil with the remaining oil in the same kadai and heat again.
8. Now add the Nigella seeds and one green chili
   
9. When started spluttering then add the mustard paste and yogurt mix to it.
   
10. Sauté for a couple of minutes. If you want you can grind and add the poppy seeds paste.
11. Add a cup of water, little bit of turmeric powder and salt. Add Kashmiri red chili powder now. If you want it spicier you can add whole red chili also.
    
12. When the mixture starts boiling add the fried brinjal pieces.
13. Stir to mix uniformly. Simmer for some time.
14. Adjust the gravy amount according to your preference. I prefer it thick and that is why I boil for little more.
15. Turn the burner off and sprinkle 1 tsp mustard oil on top of the preparation. This is for the mustard lovers. Others may not do it.
16. Garnish with coriander leaves and keep it covered for some time on the burner itself. This is to make the brinjal absorbing the mustard paste properly.
    

Serve this side dish with hot steamed rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.