Lauki (bottle gourd)

Gourds of different kinds abound in summer months and come in different sizes, shapes, texture and taste. Here it is cooked in a simple recipe with ingredients listed in the order that they need to be put in the pan.
Oil
Cumin seed
Potatoes
Bottle gourd
Turmeric
Salt

Chopped Cilantro

SNAKE, anyone :) Snakegourd actually

Another recipe from the eastern state  of Bengal. Making use of mustard oil, ground mustard and wild onion seeds for tempering the dish. It is also called Chachenda, Chichinge, Pudalaggai, Padavala etc.

If the seeds are reddish, discard them

Heat mustard oil, add Kalaunji (wild onion seeds), onions, and cut snakegourd.
Saute for 5 minutes

Grind mustard seeds




Add slit green hot peppers and pour the ground mustard, add salt, stir and let cook till done



Serve with hot basmati rice, or still better to have it with parboiled rice

Lal Chaulai (Red Chard)

Yet another minimalist kinda recipe, where each ingredient shines and complements others.

Asafoetida, Whole dried red peppers

 Best enjoyed with steamed rice.
A dollop of desi ghee on top - optional for you but a must for me :)

TANDOORI PINEAPPLE

Here is the recipe for Tandoori Grilled Pineapple which has been modified so it can be made at home.

Ingredients:

1 Pineapple

¼ inch Ginger (finely chopped)

4 teaspoons Brown Sugar

2 tablespoons Lemon Juice

4 ounces Unsalted butter

For garnish:

1 sprig Mint

8 Cherries

Instructions:

1. Cut pineapple lengthwise in 4 pieces. Remove the flesh from each quarter & cut it into ¼ inch slices.

2. Drizzle lemon zest, brown sugar, chopped ginger and lemon juice on pineapple slices and mix lightly.

3. Heat pan to 250F, add butter, slide in the pineapple slices & sauté on both sides till light golden brown.

4. Arrange slices on the shell and pour the caramelized juices in the pan over them.

5. Garnish with mint leaf and cherries before serving. Goes well with ginger-vanilla ice cream!

BHINDI

BHINDI aka Okra, Lady's finger, Gumbo, Vendakkai, Bamia, Dhairosh - call it whatever but make sure you eat it, and it looks uniquely beautiful when cut. Other than those people having allergies, wonder why so many do not like it - cooked properly it does not retain its slimy mucilaginous texture
(which is actually soluble fiber and good for you)
To prevent the sliminess, always add salt at the end of the cooking process and adding anything acidic also will cut it down.

The ingredients are in order of use
Oil, Cumin seeds, Okra, Red Onions, Green Hot Peppers and salt.

Bengali style Potatoes & Cauliflower

Aloo Bandhakopi with Panchphoren (Potatoes & Cabbage with 5 seed tempering)
- a 15minute dish from start to finish. Of course being a Chef helps in the prep time.














Ingredients in order of use:
Mustard oil,
5 seeds to temper - Fenugreek, Mustard, Cumin, Fennel, Kalaunji (wild onion seeds)
Potatoes, Cabbage,
Green Hot Peppers,
Salt.

Crab Masala

CRAB MASALA
Yield: 6 portions

INGREDIENTS:
Jumbo Lump Crab meat 1 lb.
(fresh or pasteurized)
Soybean oil 2 tablespoons
Fenugreek seeds ¼ teaspoon
Onions (finely minced) 2 medium size
Ginger (finely minced) ¼ teaspoon
Garlic (finely minced) ½ teaspoon
Curry Leaves (chopped finely) 10 nos.
Turmeric ½ teaspoon
Chili powder ¼ teaspoon
Salt ¼ teaspoon
Cilantro (chopped fine) 1 tablespoon
Tomatoes (small dices) 2 tablespoons
Lemon Juice ½ teaspoon

METHOD:
1. Clean crab for any shells without breaking the lumps.
2. Heat oil in a fry pan.
3. Temper with the fenugreek seeds and add the onions before the seeds turn dark brown.
4. Sauté till onions turn translucent, then add the garlic, ginger and curry leaf.
5. Continue to sauté over low heat for 5 minutes. Sprinkle little water if too dry.
6. Add the turmeric, chili powder and salt, cook on low heat for 5 minutes.
7. Add the crab meat and gently toss till spices and masala coats the pieces, taking care
not to break the pieces too much.
8. Add tomatoes, cilantro and lemon juice. Add 1 tablespoon water and toss gently to mix well and serve.