Noodles with Cherry Tomatoes

Cherry Tomatoes Noodles is basically a tomato based Hakka noodles. Noodles recipes are invariantly the staple food of many Asian countries. It is mostly prepared by stir frying the vegetables and different types of sauces added to it. There are several variations to this simple veg noodles recipes, it is mainly the Chinese noodles which can be either prepared from just vegetables or with the combination of veggies, meat, and eggs.

Cherry Tomatoes Noodles like any other Indo Chinese recipes is very similar to the veg noodles that is very popular food typically consumed for lunch or dinner. However, it is much more famous for the street food tag as noodles are considered as the most loved and tummy filling fast foods. This street food snack is very popular in all the metropolitan and cosmopolitan cities, especially when you come down to Kolkata you can see the noodles fast food centers in almost all the lanes and markets. It is also served by the very posh fine dining restaurants in all the cities.

Cherry Tomatoes Noodles is the simplest of all the noodles recipes unlike the veg Hakka noodles and Szechwan noodles. The main difference is for this recipe I have just boiled the noodles and stir fried along with the cherry tomatoes and nothing much as it is done to prepare Hakka noodles like chopping down several veggies and other preparations to do in the list. I have always been a huge fan of the Indo chinese recipe combos and usually, I like to pack them for my snacks box.

Noodles are something, that is the most loved food recipes by all of us. It is prepared in a variety of ways in different parts of the world. And of course, it is also the easiest recipe preparation at anytime, which is immediately prepared when we feel hungry and can be gobbled to kill our hunger. It is tummy filling and also hearts fulfilling. Chowmein noodles can be eaten for lunch or dinner or any other time for time pass purposes as well.

[Veg]

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Course: Main

Cuisine: Indo-Chinese

Serves: 2

Measuring Items: Teaspoon

Ingredients:

1. Noodles- 100 grams
2. Onion- 2
3. Green Chili- 2
4. Garlic- 4 cloves
5. Cherry Tomatoes- 50 grams

Spices:

1. Turmeric powder- ½ tsp
2. Mirchi powder- ½ tsp
3. Sugar- 2 tsp
4. Salt (as per taste)
5. Soya sauce- 3 tsp
6. Tomato sauce- 4 tsp

Method:

1. Boil water put the noodles in hot boiling water with 1 tsp of oil drop in it.
2. Drain the water properly and keep the noodles aside to cool down.
3. Now heat oil with little butter in a kadhai (cooking- pot or a wok). Slowly add chopped onions, green chili, chopped garlic and sauté for two minutes.
4. Cut the cherry tomatoes in half and add them to the wok.
5. Now add all the spices and mix them well. Cook for another two mins.
6. Add the boiled noodles. Mix and toss them well on high flame without breaking the noodles.
7. Cherry Tomatoes Chowmein noodles are ready to be served. Serve hot along with some salads.

This noodles recipe is very easy to make and can be enjoyed with salads. I made this with cherry tomatoes to give it a colorful and sweet twist on the recipe. However, you can add veggies of your own choice. Note when you boil the noodles it is necessary to cool them completely by spreading in a large container so that when you stir fry the noodles should not give a stickiness to the dish. So here you go guys, the recipe instruction is given in very easy steps. Try it and help me with your feedback. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2017. All Rights Reserved.

Chicken Curry

Chicken Curry is the best option for all your weekend meals. It just got even better with this easy to make and super delicious Chicken Curry. This recipe features the best of any Bengali flavors, chicken is simmered in a delectable readily available regular spices. This Chicken Curry recipe is without a doubt the best option to make the great side dish paired with roti, parathas and steamed rice.

I must not forget to mention here that my husband cooks better than me when it comes to the chicken recipes. I would even love to share his chicken recipes with you sometimes in future. He just loves chicken preparation as well as eating to the most of it, of course, he doesn't forget to ask me to taste the recipe first as how’s the taste and if the salt is alright and then he himself serve me first on the plate. Our Sundays especially start with he going to the market, bringing the chicken, then he himself cleans the chicken, then marinade and cook all by himself.

When it comes to good food, my husband takes the center stage for all the traditional dishes. Well, this Chicken Curry is simple yet so rich in flavor. The modern culinary masterpieces have so much to learn from the simple traditional recipes. This Chicken curry recipe is basically I learned from my mother, hence I must say this recipe to be my mum’s recipe. Cooking at first hand I have learned from my mother, however the love for my cooking started after my marriage, as I had to compete with my husband in cooking for the better recipes.

Most of the chicken recipes are often irresistible and rich that will leave you craving for more. The base of the chicken recipes is most often using both whole and powdered spices. I have used the very basic regular available spices in our kitchen.

[Non-Veg]

Prep Time: 5 minutes

Cooking Time: 45 minutes

Course: Side

Cuisine: Indian/Bengali

Serves: 4

Measuring Items: 1 cup=150 ml, Teaspoon

Ingredients:

1. Chicken- 500 grams
2. Onion- 6 (large)
3. Green Chilli- 6
4. Ginger- an inch sized
5. Garlic- 10 cloves (approx)
6. Tomato- 5

Spices:

1. Turmeric powder- 3 tsp
2. Mirchi powder- 4 tsp
3. Coriander powder- 2 tsp
4. Cumin powder- 2 tsp
5. Garam Masala- 1 tsp
6. Salt (as per taste)
7. Mustard Oil- 1 ½ cup
8. Sugar- ½ cup

Method:

1. Wash the chicken pieces properly. Drain the water completely.
2. Marinade the chicken with Mustard Oil (1/2 cup),Turmeric powder- Mirchi powder- Coriander powder- Cumin powder- Garam Masala (each 1 tsp) and salt. Keep it for at least 1 hour.
3. Heat the remaining oil in a pan. Add sugar in the warm oil to get the texture in the recipe.
4. Once sugar turns brownish, start adding chopped onions, green chillies, ginger- garlic paste. Sauté for 5 mins.
5. Now add the chopped tomatoes, fry until it gets thickened and leaves the oil. Meanwhile put the remaining spices (turmeric powder, mirchi powder and salt).
6. Now add the chicken pieces. Mix well with the masala. Cover the lid in the pan and cook for 15-20 mins. Open the lid and keep mixing in between.
7. When the chicken becomes soft, add 2 cups of water. Simmer for 5 mins. Curry gets thickened and is ready to be served. 

This Chicken Curry recipe is the most basic of all the chicken dishes that are cooked in most of the Bengali kitchen. We all love chicken. Don’t we? Especially I and my family just groove over chicken unlike anybody else. We prepare chicken curry in different varieties. This Chicken recipe is very easy to prepare and also very healthy and tasty. You can have it with hot steamed rice and also with chapatis or bread. So try out this recipe and help me with your feedback. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2017. All Rights Reserved.

Nature Quotes

"Nothing less; Nothing more;

Nature can give all that you don't have

for sure".

“When there's an infinite sky above you;

And wholesome greenery below you;

Also the mighty mountains around you;

The Nature is calling you.

So spread your arms and hug them all."

"A Blooming Flower teach us a lesson;

that we should always hope for a New beginning in our life."

Seldom we find so much time for ourselves in the nature's lap in today's fast paced life.

Thank you God for these wonderful creations.

The sun shines brightly, Prettier on your face;

It gives you life and to live in solace."

"The best time for a new beginning is now."

A Great Day is when you soak the cold Morning in the Winter Sun!!

“May is hotter; hotter than ever!

Squelch yourself with the Magical Mangoes…

Coz its Mango Mania in the Month of May!!

||Whenever there is a deep darkness,

The stars shine in the sky bright.

Look at the stars and close your eyes

Make a wish in that little ray of light.||

Paromita Pramanick ©2017. All Rights Reserved.

Personality Quotes

Make yourself known to the World;

When no one actually knows you!!"

"Its only your smile that can hide the pain within you."

You can hurt someone who loves you;

coz you don't love them.

But you can't hurt someone whom you love;

coz you can never see them crying.

Giving an opportunity to someone; is actually a chance given to yourself to prove that your decision was right.

"A Smile is that Happiness which you find just below your Nose"

"The Real Beauty of a Character lies within its True Heart."

Once if you leave your belongings

and relations

behind for some reason;

It is never yours again

It belongs to someone else now.

"If you are waiting for something very eagerly

And you want it with true heart

Then nothing can stop it from being yours.

It was yours

It is yours

And it will be yours!!"

You came in my Life

At my best days...

You left me in my Life

At my worst days.

"ESCAPE YOUR MIND, HEART N SOUL FROM THE ILL-THOUGHTS N EVIL SIGHTS"

Take every step to be Happy
from today, because You look more beautiful,

When you are ‘Happy’!!

"Have you ever felt astonished….

by your own shadow?"

Your Love, light up the skies above me.

And your feelings make the starlight fall on me!!

A real Man listens to the advice of a Woman;

Coz a Man is born of a Woman.

A Woman is the double of a Man in humor.

And no Man is complete without a WOman.

Usually, the people who are arrogant

Thinks other people’s character arrogance too.

When you walk alone

And there is no one to hold your hand…

Think of me

For I shall always be there behind!!

A smile is the best remedy for a distressed soul!!

If a person stands with you at your worst;

Then he is the person deserves to be with you at your best.

There are some circumstances that come in our life,

which we cannot change;

and we have to leave them in the hands of God.

When Life gives you chance….

Try to prove yourself that you are worth this Life!!

Sometimes even a pure heart can fall in Love,

Accidently with a perverted mind.

|| People will treat you the way how you treat yourself ||

Paromita Pramanick ©2017. All Rights Reserved.

Desi Chinese Fried Rice

Fried rice recipe with only vegetables is an adapted version of Chinese fried rice recipe. The vegetable fried rice recipes version is a very popular combo from the Indo-Chinese recipes. It has also been transformed into a popular street food in India and also it has been presented in different ways by many fine dining restaurants as well.

Basically, fried rice is a Chinese cuisine recipe, however, it has been adapted in the Indian cuisine with its Indian taste and also the ingredients and spices too. Not to forget mentioning here that the fried rice was possibly originated in the streets of Kolkata.

I usually prepare this version of the fried rice and egg fried rice is my husband’s favorite, which I quite often prepare in my kitchen to pack for his office lunch. Normally it is a very quick recipe that I usually prepare with the left over boiled rice. However, if you are to prepare the fried rice then and there after cooking the rice, then note here that you need to spread the rice in a large vessel to cool it down properly, as using hot steamed rice would end up with sticky and mushy fried rice.

Rice being the staple food of our nation, we strive to make different varieties of Rice recipes. Especially in the Southern and Eastern part of India, we usually prefer to have rice over chapatti. South Indians prepare innumerable delicacies of Rice items. I love to eat rice for both lunch and dinner. Even Chinese have rice because it is even their staple food. I share with you a recipe which is a fusion of both India and China. It is very simple and quick recipe. Usually, I prepare these recipes and my family approve it. So try it by yourself now and help me with your feedback.

[Veg]

Prep Time: 10 mins

Cooking Time: 20 mins

Total Time: 30 mins

Course: Main Dish

Cuisine: Indo-Chinese

Serves: 3

Measuring Items: 1 cup=150 ml, Teaspoon

Ingredients:

1. Rice- 1 cup
2. Spring onion- 4 stalks
3. Cauliflower florets- 1 cup
4. French Beans- 1 cup
5. Red Carrot- 2 (or can even use the regular ones available)
6. Capsicum- 2
7. Peas- ½ cup
8. Cabbage- 1 cup (optional)

Spices:

1. Vegetable oil- 1 cup
2. Sugar- 2 tsp
3. Salt- as per taste
4. Turmeric powder- a pinch
5. Mirchi powder- 1 tsp
6. Soya sauce- 2 tsp
7. Tomato sauce- ½ cup

Method:

1. Wash the rice and soak it for at least 30 mins. (You can use either Basmati rice or the simple one)
2. Boil the rice, drain the water properly and keep it to cool down.
3. Take a pan, heat oil in the pan. Put sugar in the warm oil to bring the texture for the recipe.
4. Use 2 chopped spring onion in the beginning. Add them into the hot oil. Now one by one add all the vegetables finely chopped. Sauté for 5 mins.
5. Add all the spices and cook for another 5 mins.
6. Now add the boiled rice. Mix them well along with all the vegetables.
7. Finally add the chopped spring onions (the other two which were left)

The Indo-Chinese Mixed Veg Fried Rice is ready to be served. You can enjoy this delicacy along with Raita or Salads. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2017. All Rights Reserved.

Fish Curry with Scallion Florets

As the name suggests, this Fish Curry is inspired by the traditional fish recipe from the Eastern part of India. Most of the recipes from Bengal are influenced by the flavorful fishes since centuries ago.

The subtle spicy flavor of this fish curry makes it a much-loved dish around the globe. It is deliciously filled with the taste of fish, and it is very easy to prepare and you are definitely to fall in love with the indulgent, aroma and spicy curry. The dish is simply irresistible.

Here's an authentic version of a Bengali Fish Curry with a different twist. I like to try different varieties of Fish recipes. This recipe is very similar to the one which we Bengali's regularly prepare for our day to day meals.

However, there is an extra and quite an uncommon ingredient I’ve added to the dish which gives it a very new flavor and a different taste altogether. It is the Scallion Florets. We usually put away the Spring onion florets and use only the green part of it. But even the florets have a very aromatic flavor. We can use it as a substitute for onions in any recipes, hence I used it in this Fish Curry which turned out to be scrumptious and a new experiment for my recipe invention.

[Non-Veg]

Prep Time: 1 hour

Cooking Time: 30 mins

Total Time: 1 hour 30 mins

Course: Side Dish

Cuisine: Indian/Bengali

Serves: 2

Measuring Items: 1 cup=250 ml, Teaspoon

Ingredients:

1. Fish- 250 grams (4 pieces, any kind of fish you can use for this recipe)
2. Potato- 2
3. Scallion florets- 10-15 florets
4. Onion- 1
5. Ginger- 1 inch
6. Garlic- 6 cloves
7. Tomato- 3
8. Green Chili- 2
9. Coriander leaves

Spices:

1. Mustard oil- 1 cup
2. Mustard seeds- 1 tsp
3. Methi seeds- ½ tsp
4. Bay leaf- 1
5. Dry mirchi- 1
6. Turmeric powder- 1 tsp
7. Mirchi powder- ½ tsp
8. Coriander powder- 1 tsp
9. Salt – for taste

Method:

1. Wash the fish pieces properly. Marinade them with salt and turmeric powder. (do not add water while marinating, as the fish itself will release some part of water in the marination process)
2. Keep the marinated fish for 1 hour. (do not refrigerate, as this will reduce the moisture in the fish)
3. Chop the potatoes and wash it with cold water. Keep them upon a dry cloth to soak the water.
4. Heat a cooking wok or kadhai with oil in it. Fry the fish pieces and keep them aside.
5. Now fry the potato cubes and keep them aside.
6. Oil remains in the kadhai (you can add more oil if you wish to, however, I’ve not added an extra amount of oil as I always try using less oil in all my recipes)
7. In the hot fuming oil, add mustard seeds, methi seeds, bay leaf, dry Mirchi and scallion florets. Saute for 2 mins.
8. Now add the chopped onions, minced ginger-garlic, fry them for 4 mins.
9. Add chopped tomatoes and green chili, along with turmeric powder, Mirchi powder, coriander powder. Mix them properly and cook for 5 mins.
10. Add 1 cup of water. As and when the water starts boiling add the fried fish and potatoes. Simmer for 2 minutes.
11. Finally, add the chopped coriander leaves.

So here you go, guys, the tasty and delicious Bengali Fish Recipe is ready to be served. You can combine this side dish along with hot steamed rice for your lunch or dinner.

I’ve experimented with many such invariable ingredients in my other recipes too, you can check my other recipes and also try them with your own innovative ideas by replacing one or the other such ingredients and share your cooking experience with me. It will be my pleasure to try out your recipe experiments in my kitchen too. Love to all. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2017. All Rights Reserved.

Aloo ka Chokha

Aloo ka Chokha is a simple, healthy and tasty mustard flavored vegetarian side dish. It is typically served along with hot steamed rice. Perhaps it is one of the most popular bachelors vegetarian recipe due to its simplicity, fast preparation time and also the taste, as it can be prepared without too much of ingredients in less than 10 minutes, especially when you have boiled potatoes available just like that at home.

Aloo ka Chokha is a mustard based potato recipe, which is usually consumed with steamed rice or even roti. However, it can also be used to make bread sandwich and can also be replaced with tikki for the aloo Tikki burger. This recipe can also be prepared by altering the mustard taste with jeera flavors by adding either roasted jeera (cumin powder).

I usually prefer to prepare this kind of simple and healthy recipes at home at every alternate day because it saves my time and also it is not too fancy or complexed, unlike the other recipes. I personally love this Aloo ka Chokha recipe which I prepare very frequently as and when I have to rush for my work and also do my cooking chores at home. I also prepare a chapatti roll along with this Aloo ka Chokha and pack it for my office lunch box.

I have not added any extra spices except the few basic ones so that the flavor of the mustard oil’s pungent smell remains intact in the recipe. While the recipe of Aloo ka Chokha is extremely quick and simple, yet there are few things to remember before you would start for its preparation process.

Firstly, boil the potatoes in a pressure cooker properly, you can boil the potatoes and also leave it as it is in the refrigerator for 2-3 days or you can also keep the potatoes boiled to prepare the chokha at any point of time when you require preparing some side dish in a hurry.

Secondly, no need to cook the potatoes in the kadhai for more time, after tempering the spices, toss and mix the mashed potatoes with the spices which will leave a great flavor of the potato and mustard intact.

Thirdly, no need to add water, as it can make the potatoes look mushy and feel tasteless.

Here follows the recipe with very easy instructions—

[Veg]

Prep Time: 15 minutes

Cooking Time: 5 minutes

Total Time: 20 minutes

Course: Side Dish

Cuisine: Indian/Bengali

Serves: 2

Ingredients:

1. Potato- 3
2. Mustard seeds- 1 tsp
3. Dry Mirchi- 1 big
4. Onion- 2
5. Green Chilli- 2
6. Tomato- 2
7. Turmeric powder- ½ tsp
8. Mustard oil- 3 tsp
9. Salt

Method:

1. Boil the potatoes in a pressure cooker with 2-3 whistles or until it is cooked properly.
2. Cool the potatoes, peel the skin and semi-mash them. Keep it aside.
3. Heat a cooking wok or kadhai. Add oil in it.
4. Once the oil is heated, put mustard seeds and dry mirchi.
5. Once the mustard seeds start spluttering, add finely chopped onion, green chili. Sauté for 2 minutes.
6. Add chopped tomato, a pinch of turmeric powder, salt as per taste.
7. Now add the mashed potatoes and mix them well. Cook for two minutes and its done.

Aloo ka chokha is ready to be served along with steamed rice. Although it is a very regular recipe in most of the kitchen, sometimes we tend to miss few important ingredients in it. I bring to you a very simple method of this recipe. It is vegetarian and can be cooked at any point of time, whenever there’s a little time you have to prepare anything and also if you have any leftover boiled potatoes at home. Enjoy cooking, serving and eating!!

Paromita Pramanick ©2017. All Rights Reserved.