Aloo Gobi /Aloo Gobi Matar /Niramish Aloo Phulkopi (No Onion No Garlic )/Cauliflower and Potato

Aloo Gobi Matar or Niramish Aloo Phulkopi eer Torkari ( No Onion No Garlic )

This simple recipe is made without onion or garlic but is tasty and enjoyed with Roti,Paratha,Poori,Luchi or as a side with Rice and dal.

Preparation Time -10 min
Cooking Time - 25 min

Ingredients:-

1.Gobi/Phulkopi chopped medium pieces (about 2 and 1/2 cups )
2. Potato chopped (about 1 cup )
3. Tomato 3/4th chopped
4. Ginger 1 and 1/2 inch.
5. 1 fresh green chilly.
6. 1 and 1/2 tablespoon cumin seeds.
7. Kasoori Methi crushed 1 tsp
8. 1/4th teaspoon whole black peppercorns.
9. Sugar 1/2teaspoon.
10. Salt 1 teaspoon or to taste.
11. 1 bayleaf.
12. Cilantro for garnish.
13. Oil (Mustard or any vegetable oil )
14. Green  Peas /Matar 1/4th cup.
15.Turmeric powder 1/4th teaspoon.
16.Paprika or Kashmiri chilly powder 1/4th teaspoon.


Preparation:-

1. Chop the vegetables(Potato,Cauliflower/gobi/phulkopi,Tomato,Cilantro or dhaniya patta )
2. Crush the ginger and green chilly in a mortar and pestle separately.
3. Dry roast and grind the cumin seeds.

Cooking :-

1. Take an utensil (I used non stick ) and fry the gobi/cauliflower or Phulkopi with little turmeric and keep aside.
2. Add little more oil and to it add the whole black peppercorns/golmorich and the bay leaf .
3. Next add the potatoes and fry with turmeric and paprika or kashmiri chilly powder.
4. Cover and cook. Then add the crushed ginger and tomato mix and cover and cook .
5. Next add the fried gobi /phulkopi /Cauliflower along with salt and sugar and peas /matar and mix lightly. Cover and cook. ( NOTE I added  frozen and thawed peas so it will not take much time to cook but if you are adding fresh peas add it little earlier as it will take more time ).
6. When the vegetables are cooked add the roasted cumin/jeera powder,crushed fresh green chilly and crushed kasoori methi  and mix.
7. Garnish with chopped cilantro or dhaniya patta and serve with Luchi/Poori/Paratha/roti or Rice and dal.

Pictures :-

Bread Knots with Tangy Tomatoes,Garlic and Herbs

Bread Knots with Tangy Tomatoes ,Garlic and Herbs

Please visit the link of my new you tube channel for more recipes

Preparation Time - For dough  to rise 1 and 1/2 hr or until it doubles in volume.
Cooking Time - about 10-15 mins

Ingredients For The Bread Dough

1. 2 and half cups all purpose flour or maida.
2. 1/2 teaspoon salt.
3. Yeast ( Active dry ) 1 teaspoon
4. 1 cup Luke warm water + 2 tablespoon more for kneading dough.
5. 1 teaspoon sugar.
6. 1 teaspoon olive oil + 1 teaspoon more for greasing bowl.

Ingredients for tangy bread knots:-

1. 1 tablespoon butter
2. 1 teaspoon olive oil
3. Fresh Parsley minced
4. 4-5 cherry tomatoes
5. Dried Rosemary
6. Dried Oregano
7. Black pepper
8. Pinch of salt
9. Dry red chilly flakes ( optional ,I did not add )


Preparation of dough :-

1. Add the yeast to 1 cup Luke warm water with sugar and wait for the bubbles to form.When the bubbles form then add 1 teaspoon olive oil stir and then little by little add to the flour and salt mixture and knead.
2. Depending on your flour you may need little more water like I needed extra 2 tablespoon water to form a smooth dough and then I greased the bowl with 1 teaspoon of olive oil and also to smooth out the dough.I used the same bowl I kneaded the dough to make the dough rise in a warm place until it doubles in volume about 1 and 1/2 hr .

NOTE- I kept the dough in my oven with ONLY the oven LIGHT ON and NOT the oven on.

Making and Baking The knots:-

1. After the dough doubles in volume.Expel the gas from the dough and then make the knots a shown in the picture.
2. I took out the dough on a lightly floured surface and then with a rolling pin flattened it out (round shape ) and then made vertical cuts.Then i knotted each vertical cuts.If the cuts a very long you can divide and make two knots from one vertical cut.( See the pictures to get an idea ).
3. Next bake the bread knots at 400 degree Fahrenheit ( about 200 degree Celsius )for about 10 to 15 mins .

NOTE - depending on your oven the baking time may differ so keep as eye wen the bread knots starts turning brown.Too much baking can make the knots hard so be cautious.

4. When the knots are baking  take an utensil and add 1 tablespoon butter and 1 teaspoon olive oil and add minced garlic.
5. The garlic should not be brown just light colour then add the chopped tomatoes and parsley.

6. When the bread knots are done then take a bowl and carefully(as the knots are very hot ) transfer the knots into the bowl and add the butter,garlic, tomato and parsley mixture on it and then mix.Also sprinkle dried herbs ( I used Rosemary and Oregano ) ,black pepper ,little salt and red chilly flakes (optional ) and serve warm.

Pictures:-

Baked Chicken Wings with Cheesy Parsley Dip

Baked Chicken Wings  with Cheesy Parsley Dip

These wings are very easy to make and can be served as an appetizer/starter/snacks.Enjoy these with the homemade cheesy parsley dip or your choice of dipping sauce.


Preparation time - 15 min
Cooking Time - 25 -30 min

Ingredients for the Chicken wings marination:-

1. 4 Chicken wings halved.
2. Marinate with (sprinkle of Cayenne or red chilly powder,Paprika or kashmiri chilly powder,dried Oregano,zest of lime,half of a big lime's juice,black pepper,olive oil,1 crushed garlic clove and salt    as per your taste.)for about 15 min.

Ingredients for dipping sauce:-

1. 2 garlic cloves
2. 1 and half  tablespoon olive oil
3. Parsley (about 7-8 twigs ,only leaves taken )
4. 1 teaspoon balsamic vinegar.
5. 1 tablespoon sharp cheddar cheese.
6. dry red chilly flakes as per your heat tolerance.
7. Pinch of salt.

Baking/Cooking:-

1. Take a baking tray and grease it with oil. Line the chicken wings and bake at 400 degree Fahrenheit( about 200 degree Celsius) for about 25-30 min turning once after about 15 min and then continue baking until golden.Broil it for a min to make it crispier.

NOTE - Oven differs so keep an eye.Time may differ as per your oven.

Dipping Sauce 

1. First grind the garlic cloves with 1 and half tablespoon of olive oil and parsley leaves.
2. Take an utensil ( I used Non stick )then heat the above mixture until oil starts separating and then add the balsamic vinegar and the cheese and sprinkle of red chilly flakes and salt.

Serve the wings with the dipping sauce and garnish of sliced red onion and minced parsley leaves.

Pictures :-

Simple Fish Curry

Simple Fish Curry

This fish curry is done with just few basic spices but the taste is not compromised.Goes well with hot steamed rice.

Preparation Time - 10 min
Cooking Time - approximately 25 min

Ingredients:-

1. 2 perch fish cut into halves ( you can use Rohu/Rui,Carp/Katla,Bass,Tilapia)
2. 1/4th teaspoon of turmeric powder for marination of Fish.
3. 1/4th teaspoon of salt for marination of Fish.
4. Make a wet masala/spice paste with little water ( 1 teaspoon coriander powder+1 teaspoon cumin powder +1/4th cayenne or red chilly powder+1/4th paprika or kashmiri chilly powder+turmeric powder ).
 ( I added paprika after wards but it cab be added with the spice paste )
5. 1/4th big tomato chopped.
6. 1/4th big onion chopped
7. 2 garlic cloves
8. 1 and 1/2 inch ginger.
9. Cilantro chopped for garnishing
10. 1 fresh green chilly or as per your heat tolerance.
11. 1/4th teaspoon nigella or onion seeds.
12. Oil for frying the fish and more for the curry.(preferably mustard oil or any vegetable oil of your choice ).
13. Water as required to make the curry.
14. Salt as per taste ( I used 1 teaspoon ).


Preparation :-

1. Marinate the fish with salt and turmeric and keep aside.
2. Crush the ginger and garlic with a mortar and pestle( hamaldista ) or make a paste.
3. Chop the onion,tomato,cilantro and slice the green chilly.
3. Make the wet masala/spice paste with little water as directed point 4 under Ingredients.

Cooking :-

1. Take an utensil ( I used non stick ) and add about 4-5 tablespoon of mustard oil and fry the fish and keep aside.
2. Reduce the amount of oil or add more as per the quantity of oil remaining after frying the fish and add the Nigella/onion seeds.(you can also add a fresh green chilly now but I did not ).
3. Add the chopped onion and fry til it starts turning light brown.
4. Next add the ginger garlic crushed ,fry til the raw smell is gone and add the tomatoes.
5. Cook covered intermittently opening and mixing til tomato melts and oil seeps out.Add the spice/ masala paste and also little water to avoid the spices from burning and mix.
6. When oil seeps out add water as required to make the curry and also the salt ( I added about 1 cup )
7. Bring it to a simmer and add the fried fish.Cover and cook for 4-5 min turning the fish gently after 2 min.
8. Lastly add the chopped cilantro and crushed fresh green chilly and serve with hot steamed Rice.

Pictures :-

Nigerian Curry Spice Mix or Masala

Nigerian Curry Spice Mix or Masala

The spice mix proportion is good to use when preparing curry for 2-3 people.I love to make my homemade curry masala or spice mix.This one I use when preparing Nigerian inspired dishes.

Ingredients:-

1. 1 Bay leaf.
2. Cinnamon 1 inch.
3. Cloves 3
4. Coriander seeds 1 and half teaspoon.
5. Cumin seeds 1 teaspoon.

 Toast the above and then grind it.

After grinding I mix it with about less than 1/4th teaspoon of black pepper powder + 1/4 teaspoon of Paprika + 1/4 teaspoon of Turmeric powder + 1/2 teaspoon of dried Thyme.

NOTE :-

If using Powdered cinnamon then you don't have to dry roast it and add about 1/8th teaspoon of cinnamon powder instead of 1 inch Cinnamon.

Thyme is an important ingredient in Nigerian cooking .

Nigerian Inspired Fish Stew ( Obe Eja Dindin )

Nigerian Inspired Fish Stew ( Obe Eja Dindin )

This fish stew is tangy due to the tomato base sauce with thyme and curry spice mix.It goes well with Rice .

NOTE :-

1. I recommend using Habanero chilly but I did not  get it so substituted it with fresh Serrano and fresh Indian green chilly.
2. I did not use stock cubes as I usually do not like using stock cubes.
3. I did not use tomato paste instead in the fresh tomato puree I added sun dried tomato with other ingredients.
4. I used 1/2 teaspoon sugar to balance the sourness.
5. I used my homemade Nigerian inspired curry spice mix or masala but you can buy ready made.The link for my homemade Nigerian inspired curry spice mix or masala is given below.



Preparation Time- 15-20 min.
Cooking Time - 40 - 45 min

Ingredients:-

1. 2 Fish steaks ( I used Branzino ) usually Mackarel is used.
2. Onion (3/4 th of a big Onion )
3. Red Bell Pepper or Red Capsicum 3/4th of a big one ( see the picture to get an estimate ).
4. 3/4th of a big Tomato
5. 2-3 sundried tomato.
6. Fresh Serrano and fresh Indian green chilly
7. Sugar 1/2 teaspoon
8. Homemade Nigerian Spice mix of which dried Thyme is an important constituent ( Use ready made or see my homemade spice mix in the spice or masala corner ) the link is given below.

https://happycookingworld.blogspot.com/2018/02/nigerian-curry-spice-mix-or-masala.html


9. Oil for frying fish and cooking.( I used sunflower oil about 3- 4 tablespoon )
10. Water about 1/2 cup.
11. 2 garlic cloves and  about 1/2 inch ginger

Preparation :-

1. Fry the fish and set aside.
2. Slit the fresh chillies
3. Slice about 2 tablespoon of Onion and rest we will grind.
4. Grind rest of the onion with red bell pepper,sun dried tomato and fresh tomatoes and set aside.
5. Crush the ginger garlic in a mortar and pestle.
6. Prepare the Nigerian Spice mix if you are making homemade spice or masala.

Cooking:-

1. If required add more oil to the fried fish oil left in the utensil and to it add the sliced onion.Let it wilt and turn pink and then add the crushed ginger and garlic and cook til the raw smell is gone.

2. Next add the paste of fresh tomatoes+sun dried tomatoes+red bell pepper + onion.Cook till the oil seeps out ( cover and cook as it can splutter ).

3. Add the Nigerian spice mix with little water and mix everything.Cook on a slow flame.

4. Add about 1 cup of hot water and bring it to a simmer and add the fried fishes.Cook on medium flame  Cover and cook for 5-6 min turning the fishes after 3 min.

5. Lastly add the fresh chillies and cover it. Let it rest 5 min before serving it with hot steamed rice.


Pictures :-