FESTIVE SPIRIT/RECIPES M14
Baked Potato Italian Style
Tickle your taste buds with these delicacies
Rui macher Ganga- Jomuna
This easy-to-make snack is a great fasting
food for Navratri.
Ingredients
1/3 cup olive oil
2 lbs potatoes
Pepper, oregano and rock salt (to taste)
3 tbsp lemon juice
Chicken Fried Rice
Method
Ingredients
26 oz Rohu pieces or a small whole fish
2-inch dried tamarind or ½ cup tamarind
paste
2 tbsp mustard seeds, soaked overnight;
ground to a paste
A cup of mustard oil
2 green chillies, chopped
1tsp sugar
Salt and turmeric to taste
Masala Arbi
This quick recipe, too, is ideal for a fast.
Ingredients
17 oz arbi
Ginger paste
2 green chillies
A pinch of mango powder (amchur)
Rock salt to taste
¼ tsp each of carom seeds (ajwain)
Red chilly powder
Coriander (dhania) powder
Method
Boil rice and drain the water. Deep fry
chicken in pre-heated oil. Heat oil in a deep-
bottomed frying pan. Pour in the vegetables
except the onion strings. Stir for a minute.
Add chicken, rice, salt and black pepper to
it. Keep stirring. Mix the Soya sauce. Stir
for 5-6 minutes in moderate heat. Sprinkle
onion strings.
Stir for another couple of minutes. Serve in
a rice bowl.
— IBNS
Narikel Mocha
Method
Remove flowers from the bud. Chop them
well after picking out the sticks and trans-
parent petals. Boil them in a pan with
turmeric and drain out the water.
Heat oil in a deep-bottomed pan. First fry
onions until brown. Set aside the fried onion.
Pour green pepper, poppy-seed paste, part of
coconut milk and panchphoron in the pan.
Fry them dry with all the spices.
Add banana flowers. Stir them thoroughly.
Add salt to it. Pour in the rest of the coconut
milk. Cover the pan. Cook it over low heat
for 10 minutes. Sprinkle onions before tak-
ing it off the oven. Serve hot.
— IBNS
Ingredients
1 banana bud (ripe
and encasing
sweet
Method
Rub the fish lightly with salt and turmeric.
Keep aside. If using dried tamarind, soak in
½ cup water. Meanwhile, preheat oven to
350°F.
Mix mustard paste with ½ tsp turmeric,
salt, 1 cup mustard oil and green chillies.
Set aside. Rub the tamarind to remove
seeds, husk, and fibers. Strain. Add 1 tsp
turmeric, ½ tsp salt, sugar, 1 cup mustard
oil and green chilies. Set aside.
Put the fish in a shallow glass or ceramic
dish. Add tamarind paste on one side and
mustard paste on the other. Gently shake the
bowl so that both the thick pastes come
together along the center but do not mix.
Cover with a foil and bake for 20-25 min-
utes . Serve with plain rice.
Method
Choose small pieces of arbi. Peel and boil.
Remove from water and chop each into 4
pieces.
Heat oil in a wok and deep fry the arbi
till golden. In another pan, heat 1
tbsp oil, add ginger chilly paste
and fry for a few minutes. Add
the arbi and stir. Add sea-
soning, cook for 2 min-
utes.
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F
ti v
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— IBNS
— Harnoor
Channi-Tiwary
Salty Omapodi
Ingredients
2 cups gram flour (besan)
1 cup rice flour
2 tbsp butter
2 tsp carom seeds
Ajwain po wder
½ tsp asafetida powder (hing)
Salt to taste
Oil for frying
Chicken Fried Rice
Method
In a bowl mix besan, rice flour,
salt, ajwain powder, butter, hing and
two tbsp hot oil and make the dough
by adding water. Knead the ingredients
well. Heat oil in a frying pan over medium flame.
Put the dough in a sev press (an instrument
for making vermicelli). Hold the machine
over hot oil and press out thin strands into
the pan.
Turn the sev over and fry on both sides till
golden brown and crisp. Strain it in a paper
towel to remove excess oil.
