Tag: vegetarian

Fresh Haldi Lassi (Turmeric Yogurt Drink) – Healthy Indian Turmeric Drink

Haldi or Turmeric is a common spice that is used in all Indian homes. Turmeric has a substance called Curcumin which is anti inflammatory, antioxidant and many more health benefits. Haldi (turmeric) is used in Indian food everyday. The powered Haldi is generally used for cooking . The fresh root of the Haldi is considered to have more benefits than the Haldi (turmeric )powder. Some like to chew a piece of the fresh haldi. Others prefer the powder in a cup of hot milk. You can use a little bit of the fresh root in salads too. I tried chewing it because I heard it is a good idea to have some Haldi in the morning. However, it made my teeth yellow. Now I have the best solution. I make lassi with the fresh haldi root. Lassi is a yogurt drink which is usually made with yogurt, salt and sugar.

This Haldi ( Turmeric ) Lassi has a light taste and flavour of Haldi. It is a refreshing drink. It is also healthy, especially in the summer.

Haldi Lassi is very easy to make, and can be made in a few minutes. All you need is Fresh Haldi root, Plain yogurt, water and some salt.

I don’t like sugar in the lassi but it can be added too.

Ingredients

  • Haldi ( Turmeric ) grated 1 Tablespoon
  • Yogurt 1/2 cup
  • Water or milk 1/2 cup
  • Salt less than 1/4 tsp or according to taste
  • Sugar 1/2 tsp ( optional)

How to make the Lassi

First scrub and rinse the Haldi ( turmeric ) root very well.

Peel off the dry skin

Grate enough of the root to make 1 tablespoon

In a blender jar, add all the ingredients, Grated Haldi ( Turmeric ) Yogurt, water, and Salt. Blend until the grated Haldi is well mixed with the yogurt.

Strain the Lassi with the help of good strainer Into a tall glass.

Enjoy the delicious Haldi Lassi. Its very good for your gut, it has Probiotic Yogurt and the Wonderful Haldi.

Fresh Haldi Lassi (Turmeric Yogurt Drink)

  • Servings: 1 glass
  • Difficulty: Easy
  • Rating: ★★★★★
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A refreshing and healthy lassi made with fresh turmeric root, yogurt, and a touch of salt or sugar. A simple way to enjoy the health benefits of haldi.

Ingredients

  • 1 tablespoon fresh haldi (turmeric), grated
  • 1/2 cup yogurt
  • 1/2 cup water or milk
  • Less than 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon sugar (optional)

Directions

  1. Add the yogurt, grated fresh haldi, and water or milk to a blender.
  2. Add the salt and optional sugar.
  3. Blend for 20–30 seconds until smooth and frothy.
  4. Taste and adjust salt or sugar if needed.
  5. Pour into a glass and serve immediately.

  • Fresh turmeric can stain hands and clothes, so handle carefully.
  • You can add a pinch of black pepper to help with better absorption of curcumin.
  • This lassi can be served chilled or at room temperature.

Nutrition


Approximate per serving: 110 calories, 5g protein, 6g fat, 8g carbs

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Parshe Maacher Jhal (Bengali Mustard Fish Curry Recipe)

Parshe is a small, freshwater fish. It is also known as Indian White Mullet. It has a soft flaky texture, and earthy flavour. It does have scales and a few bones though. It is very popular in Bengal and Odisha. Parshe is cooked in various ways but the most popular and delicious is Parshe Maacher Jhal. This is a pungent , spicy dish with a mustard gravy. The recipe below is very easy, and if you cannot find Parshe, you can use Tilapia, or Tangra.

First the fish has to be cleaned and then washed very well before cooking. The fish is then fried or sautéed. The fish are fried briefly. It’s dropped in very hot oil and flipped over once. Then it is taken out of the oil and set aside. This is to seal in the juices, it also keeps the fish intact in the gravy, does not disintegrate. It is a spicy dish and is eaten with cooked rice.After frying, it is added into a gravy Mustard paste, salt , turmeric and chilli powder.

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INGREDIENTS

  • Parshe 6 pieces, ( approximately 500 gm) cleaned , gutted and washed
  • Mustard seeds 2 tablespoons yellow mustard and 1/2 tablespoon of black mustard seeds
  • Mustard oil 6 to 8 tablespoons
  • Water 1/2 cup
  • Yogurt 2 teaspoons
  • Turmeric pwd 1/4 tsp
  • Salt 1 tsp
  • Chilli powder 1/4 tsp
  • Nigella seeds ( Kalo Jire) 1/4 teaspoon
  • Green chilies slit 4 to 6

Prepping

  • Clean and gut the fish and wash well. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of turmeric powder on the fish, set it aside.
  • Gather all the dry spices, salt, chilli powder and turmeric powder
  • Slit the green chillies
  • Soak the mustard seeds together in a cup with about 1/4 cup water for 30 minutes.
  • Strain the water out with the help of a sieve.
  • Put the mustard seeds in a grinder. Add a pinch of salt and 1 green chilli. Grind it to a paste.
  • Transfer the mustard paste into a small bowl and keep aside.

Method

  • Heat the 8 Tablespoons of Mustard Oil in a kadai / wok / frying Pan
  • Saute the Fish one or two at a time. Take it out of the kadai. Keep it on a dish. Fry all the 6 fishes.
  • Once the fish is fried there will be some oil left over in the Kadai. Use the same oil ( you can reduce the amount if you want ) to make the gravy
  • Temper the oil with 1 slit green chilli and the 1/4 tsp Kalonji ( Nigella) seeds
  • Add the yogurt, turmeric powder, salt, and chili powder to the mustard paste. Mix in a couple of teaspoons of water. Combine the ingredients to make a paste.
  • Once the green chili, turns a little brown, pour the mustard paste into the kadai.
  • Keep stirring , till the raw smell of the spices are gone and the oil separates around the edges.
  • Add the 1/2 cup of water, and the slit green chilies and bring the gravy to a boil.
  • Once it starts boiling add the fried /sauteed fish to the gravy.
  • Cover with a lid and reduce the heat.
  • Let it simmer for about 2 or 3 minutes on low heat. Taste and adjust the salt if needed.
  • Transfer to a serving dish and enjoy with hot cooked rice.

Parshe Maacher Jhal (Bengali Mustard Fish Curry Recipe)

A simple Bengali mustard fish curry made with Parshe fish and green chilies, perfect with steamed rice. Parshe is a delicate Grey Mullet fish considered a delicacy by Bengalis. The recipe involves cleaning, frying the fish, and creating a spicy mustard gravy with ingredients like yogurt, turmeric, and chilli powder. The dish is typically served hot with cooked rice, offering a flavourful dining experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main
Cuisine: Bengali , Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams Parshe Fish I got 6 pieces
  • 2 teaspoon yellow mustard seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 cup water
  • 2 teaspoons yogurt
  • 1 teaspoon salt plus more
  • 1/4 teaspoon turmeric powder ( holud) plus a little more
  • 1/4 teaspoon Chilli powder
  • 1/4 teaspoon Nigella seeds ( Kalo Jire)
  • 6 to 8 Tablespoons Mustard oil
  • 4 to 5 whole Green chillies spicy variety

Equipment

  • 1 Wok or Pan
  • 1 Grinder

Method
 

  1. PREPARATION
    Make the mustard paste – Soak the black and yellow mustard seeds in 1/2 cup of water for at least 30 minutes. Drain out the water with the help of a sieve. grind the soaked seeds in a grinder wit a pinch of salt and 1 green chilli. You may need to add a couple of spoonfuls of water to get a nice smooth paste.
    Clean the fish – Remove the gut and wash drain out the water and sprinkle 1/2 tsp Salt and a pinch of Turmeric powder on the fish. Coat the fish with I
    In a bowl mix the the Mustard paste, 1/4 teaspoon of Turmeric powder, and 1 teaspoon of Salt, and 1/4 tsp of Chilli powder, and 2 teaspoon of Yogurt with 1/4 cup of water. This is for the gravy.
  2. HOW TO MAKE THE GRAVY.
  3. Heat a wok or a big pan, add i=oil and let it be smoking hot.
  4. Add a fish ,to the oil, after a 2 seconds turn the fish over so that the fish get sauteed on both sides. Remove from the wok and keep on a plate. Fry all the fish this way and keep aside
  5. If there is more than 2 Tablespoons of oil left in the wok after frying all the fish then pour out some so that there is about 2 Tablespoons still remaining.
    TADKA ( PHORON) Add the Slit Green chillies, and the Nigella seeds to the hot oil
  6. After a minute or so, pour the mustard salt turmeric mixture you had made onto the Tadka. (phoron). Stir well
  7. Keep stirring till the oil bubbles around the mustard paste.
  8. Pour in the 1/2 cup of water, and Stir well. Add the slit green chillies. Let it boil for a minute or so
  9. Gently Drop the fish one by one into the gravy. Let it simmer for at least 3 minutes.
  10. The gravy will thicken as it boils. fish has to cook in the gravy for at least 3 to 5 minutes.
  11. Switch off the heat and transfer to a serving dish.
  12. Best served hot with hot steamed rice..

Notes

Adjust the number of green chilies according to your spice preference
Always use mustard oil for authentic Bengali flavour.
Do not fry the fish too much, as it can become hard.
Be very careful when frying the fish. It will splatter, so stand as far as possible or use a plate as a shield.
Adjust the number of green chilies according to your spice preference.

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Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

This Dish is made with very few spices and only a few vegetables. It is something we have when recovering from an illness. We also enjoy it on very hot summer days. It is light, and aromatic and easy to digest, with protein and vegetables in one dish. I have used Rui Maach (or Rohu, Carp in English). Rui is a fresh-water fish, not fatty but has bones. Tilapia or Snapper can be used instead of Rui . Aloo ( Potato) and Potol ( or Pointed Gourd ) are the vegetables I have used. If Potol is not available, then you can use Begoon ( Eggplant ) and Jhinge (Ridge gourd). You can even use Sem (Broad Beans).

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The Fish: Rui maach and Katla Maach (or Carp ), are both fresh water fish. They can grow big . For this Jhol it is best too buy the small one. The older the fish the more fatty the fish gets, and that is not suitable for this dish. Another fish that can be used is Magur Maach, ( walking Catfish) a freshwater air-breathing fish scientifically known a (Clarias batrachus).

Potol or Pointed Gourd: this vegetable is avaiable in the summer months in India.

Aloo or Potato.

Ginger : It is essential to use fresh ginger. It is the most important ingredient in this recipe.

Fresh Coriander leaves/ Cilantro.

Mustard oil: Most Bengali food is cooked in Mustard oil, but in this recipe you can you can use vegetable oil too.

To make this Jhol

First we Fry or saute the fish a little and keep aside in a dish

Next sautee the Aloo and Potol in the oil left over from frying the fish. Remove from the wok and keep aside in a dish.

In the oil that is left, add the Tadka / Phoron ( seasoning).

Then add the spices / masalas to the tadka and

Then add the vegetables and water, cover and cook the vegetables bore adding the Fish.

Light and Aromatic Rui Fish Curry Recipe. ( Rui Maacher Patla Jhol)

A traditional Bengali Rui Fish Curry (Rui Maacher Patla Jhol) made with Rohu fish, potatoes, pointed gourd, and a few simple spices. This light, aromatic, and comforting curry is perfect for everyday meals and is best enjoyed with steamed rice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Bengali , Indian
Ingredients Equipment Method

Ingredients
  

Tadka/ Phoron or Seasoning
  • 4 Pieces Rui / Rahu ( Carp )
  • 10 t0 12 seeds Methi ( Fenugreek ) seeds
  • 1/4 Teaspoon Sorshe (Mustard ) seeds
For the Jhol ( Gravy )
  • 1/2 Cup Sorshe tel (Mustard oil )
  • 1 or 2 Aloo ( Potato)
  • 4 or 5 Potol ( Pointed Gourd )
  • 1 Tablespoon Ada bata (Ginger paste or grated)
  • 1 teaspoon Dhone (Dhania or Coriander powder)
  • 1 teaspoon Jire ( Jeera or Cumin powder)
  • 1/2 teaspoon Noon (salt)
  • 1/4 teaspoon Holud (Haldi or Turmeric powder) 1/4 teaspoon
  • 1 to 1 &1/2 cups Jol (water )

Equipment

  • 1 Kadai/wok or pan
  • 1 Grinder
  • Peeler, Knife and cutting board

Method
 

Preparation
  1. Wash the fish and drain out all the water. Then sprinkle a pinch of salt and Turmeric (Haldi powder) and rub it all over the pieces. Let the fish marinate while you get all the other ingredients.
  2. Peel and cut each potato into 4 pieces
  3. Partially peel the Potol, cut off the tips then slice them into approximately 4 disks ( if the potol is small the just half it)
  4. Finely grate about 1 inch piece of Ginger. Ginger is added toward the end of the cooking
  5. Gather all the Tadka ingredients in a plate
  6. In a bowl mix the Coriander powder, Cumin powder Haldi Powder, and salt with 4 tablespoons of water.
  7. Chop the Coriander leaves, and Slice the lemons or limes and keep aside
How to make the Jhol/ Gravy
  1. Heat the oil in a Kadai / wok or a pan.
  2. When it is smoking hot, drop the fish pieces in and reduce the heat a little. Be very careful as the oil may splatter
  3. After about 2 minutes, you flip them over. Wait a minute or two, then remove it from the oil. Keep it on a plate.
  4. In the same oil add the Potol and Aloo pieces and fry it a minute or two. [This step is optional], Take out the Aloo and Potol pieces and keep aside on a plate.
  5. Lower the flame and Pour out some of the oil into a small bowl. We will use only about 2 Tablespoons of the oil for the jhol.
  6. To the remaining hot oil gently add the Tadka/ Phoron/ seasoning of 1/4 tsp of Mustard seeds and 10 t0 12 Methi seeds. The mustard will splutter, and the Methi will turn a dark brown, DO NOT let the Methi turn black.
  7. Add the spice mixed with water to the Tadka in the Kadai.
  8. Stir till the raw spice smell goes and the oil separates around the masala
  9. Add the Potol and Aloo pieces to the masala in the kadai and stir fry a minute or two
  10. Add the water and cover the kadai, let the vegetables simmer on low heat for about 8 to 10 minutes.
  11. Take off the cover and check to see if the vegetables are soft and can be cut with a spoon. if not soft then cover and simmer a couple of minutes more.
  12. Once the vegetables are done, add the ginger paste. Add the fish pieces to the gravy in the kadai. Simmer for 3 to 4 minutes and then switch off the flame.
  13. Transfer to a serving dish , sprinkle some coriander leves on top before serving.
    14. This Jhol or Fish curry is best eaten with plain cooked rice. Place a piece of fish on a serving of cooked rice. Add a couple of pieces of vegetables, specifically Potol and Aloo. Then squeeze a few drops of lime or lemon juice on the Rice and Jhol. Enjoy!

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Spicy Eggplant ( Masala Baigan)

There are so many varieties of Eggplants ( Aubergine /Baigan ) available. The big variety of Aubergines / eggplants are great for roasting and making Bharta, or just a Bengali style salad ( Begoon Pora) with sliced onions, chopped green chilies , mustard oil, and salt. The small round variety of eggplants / aubergines / baigans are great to make Bharwa Baigan (Stuffed Eggplants) with.

To make the Spicy Baigan I like to use the long Eggplants, also known as the Japanese Eggplants, as these have fewer seeds and tastes better.

Spicy Baigan / Masala Baigan, is a tangy and spicy dish and goes very well with Rotis and Parathas.

Eggplant or Baigan

How to cook

Gather all the ingredients. Wash and cut the eggplants. Heat the oil in a pan or wok or Kadaai. Add the Ingredients for tadka/ seasoning, stir till the Chillies brown slightly. Add the eggplants and stir a little. Add the rest of the dry spices again stir fry till the raw smell goes. Add water and cover and reduce the flame. When the Eggplants are cooked and soft, boil off the extra water, it should have a little gravy but not watery. Sprinkle some chopped Cilantro before serving.

ingredients

  • Eggplant / Baigan /Begoon/Aubergine 350 gms
  • Dried Mango powder / Amchoor 1 tsp ( You can use 2 teaspoons of lemon or lime juice instead of amchoor.)
  • Turmeric powder / Haldi 1/4 tsp
  • Chilli powder / Mirchi powder 1/2 tsp
  • Salt /Namak 1/2 tsp
  • Coriander powder / Dhania powder 1 tsp
  • Cumin Powder / Jeera Powder 1 tsp
  • Mustard oil, or any other Oil. 2 tablespoon
  • Green chilies slit in the middle. 2
  • Water 1/2 cup

For the Seasoning /Tarka

Asafetida / Hing 1/4 teaspoon

Cumin seeds?/ Jeera sabut 1/4 teaspoon

Red dry chilli/ Shukha Mirch 2 pieces

Prepping

  • Wash and cut the Eggplant into 2inch pieces, keep aside
  • Gather all the spices, keep the seasoning spices in 1 plate and the other spices on another plate.
  • Chop some cilantro / Coriander leaves, about 1 tablespoon.
  • slit 2 green chillies

Method

  • Heat a pan or wok or kadai, add the oil and wait a bit
  • Add the Hing, red chilli, and then the Jeera seeds,
  • Once the Jeera seeds turn brownish, add the cut eggplant pieces and stir fry till the edges are a bit brown
  • In a small bowl mix 1 tsp of Amchoor, 1/2 tsp of salt, 1/2 tsp chili powder, 1/4 tsp Haldi powder, 1 tsp Dhania powder, 1 tsp Jeera powder with some water. Keep the rest of the water for later.
  • Once the eggplant pieces are slightly brown add the spices paste to the wok and stir well
  • When the raw small of the spices go away add the remaining water to the pan stir, and cover with a lid, lower the flame.
  • Let the eggplants simmer till they are soft and cooked.
  • The water will dry, need a little gravy but not much.
  • Take it off the flame and transfer the eggplant to a serving dish and garnish with chopped cilantro before serving.
Add the seasoning /tadka to the pan
Stir fry till the edges of the eggplantare little brown
Add all the spices and stir fry .

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