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Kashmiri Pulao

Kashmiri Pulao

Ingredients:
• ½ lb Long Grain (Basmati) Rice
• One medium size Onion sliced vertically
• 1 inch Cinnamon (dalchini)
• 4 cardamom (Elaichi)
• 2 cloves
• a pinch of turmeric powder
• 1 gm saffron (kesar)
• 10 ml Milk
• 20 gms walnut
• 20 gms cashew nut
• 1 litre water
• 50 gms oil
• Salt to taste

How to make Kashmiri Pulao:
• Wash and soak rice.
• Heat oil and fry onions till golden brown and remove.
• Fry whole spices, turmeric powder, add rice and sauté.
• Add half-saffron dissolved in little warm milk.
• Add hot water and mix well.
• Cook a little.
• Finish with remaining saffron and cook till grains are separated and done.
• Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

Aloo Gobi Aloo Gobi
(Potato & Cauliflower )

Ingredients:
• 450 gms Potatoes
• 450 gms Gobi (Cauliflower florets)
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 no. Chopped green chillies
• 1 tsp Coriander paste
• 1 tsp Cumin paste
• 1/4 tsp Chilli powder
• 1/2 tsp Turmeric paste
• 1 tsp Chopped coriander leaves
• Salt To Taste

How to make Aloo Ghobi :
• Par-boil the potatoes in a large saucepan of boiling water for 10 minutes.
• Drain well and set aside.
• Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes,
until they begin to splutter. Add the green chilli and fry for a further 1 minute.
• Add the cauliflower florets and fry, stirring, for 5 minutes.
• Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the
vegetable are tender.
• Garnish the aloo gobi with coriander and serve with tomato and onion salad
and pickle.

Karari Bhindi Karari Bhindi

Ingredients:

• Canola oil
• 1 pound okra, stems removed and thinly sliced lengthwise
• 1/2 small red onion, thinly sliced
• 2 small or 1 medium tomatoes, cored, seeded and thinly sliced
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lemon
• 1 teaspoon kosher salt
• 1 1/2 teaspoons chaat masala

How to make Karari Bhindi:
• Heat 2 inches of oil in a large heavy-bottomed pot to 350°F.
• Add 1/3 of the okra and fry until browned and crisp, about 5 to 7 minutes.
• Transfer to a paper towel-lined plate and repeat with remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.
• In a large bowl, toss the okra with the onions, tomatoes, cilantro, lemon juice, chaat masala and salt.
• Taste for seasoning and serve immediately.

Bengali Fish Curry

Bengali Fish Curry

Ingredients
• 2-1/2 pounds flounder or any other firm white fish, boned and cut into 1.5 inch pieces, washed and pat dried
• 1 1/2 tbsp sesame seeds, dry roasted
• 2 tsp cumin seeds, dry roasted
• 2 tbsp poppy seeds (Indian, khus khus), dry roasted
• 2 tbsp coriander seeds, dry roasted
• 2 1/2 tbsp kalonji seeds (nigella), dry roasted
• 2 medium red onions, sliced finely
• 8 cloves of garlic, ground into paste with a few cumin seeds
• 1 inch fresh ginger root, ground into paste, or very finely chopped
• 1/2 tsp turmeric powder
• salt (to taste)
• 1/2 cup ghee
• 1 2/3 cups non-fat yogurt, nicely whipped
• 3 tbsp cilantro leaves, chopped, for garnish

How to make Bengali Fish Curry
• Mix the dry roasted spiced and grind them into a powder. Set aside.
• In a heavy bottom sauce pan, heat the ghee and fry the onions till they're a nice gold color.
• Drain and remove the onions onto a bowl lined with paper towels and keep aside.
• Now add the ginger, garlic and the haldi to the same ghee. Fry for a minute over medium flame. Remove the pan from the heat and add the ground spices and the yogurt.
• Throw in the fried onions, add salt and mix thoroughly.
• Throw in the fish pieces into the sauce and return to the stove top. On low heat simmer until fish is tender and cooked. Should not be more than 10-15 minutes.
• Sprinkle with the cilantro leaves for garnish.

Note: This recipe is for a typical Bengali festive meal. The poppy seeds make the sauce thick. Use Indian poppy seeds only. This dish goes very well with rice or pooris. It should be accompanied with raita, some dry vegetable and condiments of your choice. Most Kayasthas and many Muslims in the north of India would have fish cooked in this style. Often one would also find their chefs using char magaz kaa masala, a mix of fours dry seeds from different fruits. They give the gravy a great flavor as well.

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