About Sohini Chowdhury Expertise I can answer all queries related to Indian cuisine as i love cooking and has great ideas to make normal dishes appear more tempting and delicious.I have recipes which can be prepared within 5 minutes and recipes which are healthy for children which even they cannot resist from having
Experience I have started cooking from past 3 years. I have attended some cookery classes and of course i get guidance from my mother
Publications some of my recipes were being published in a hindi magazine
Education/Credentials BACHELOR OF COMPUTER APPLICATION
Please, please share some of your 5-minute recipes with me. I LOVE Indian cuisine. :) (I cannot eat meat or food that is extremely hot - for example cayenne pepper. However, I do eat poultry and fishes. I love veggie dishes, also).
I am borrowing international cook books from the library and trying dishes from different parts of our world. I've noticed that some of the recipes use bouillion cubes. However, bouillion cubes are high in salt/sodium. I love the spices in Indian cuisine. Please share with me what spices may be used to substitue for bouillion cubes? Thank you for your time and expertise.
Answer Hi Rochelle,
it is good to know that you love Indian cuisine, and hence i am sharing two of very delicious recipes of indian cusine.the first one is made up of potatoes(simple,quick,easy and delicious to eat) and the second one is a recipe of fish.
1>Cooking time (approx.): 5 minutes
Style: Indian Vegetarian
2 tablespoon(s) oil
1 teaspoon(s) cumin seeds
4 medium potatoes peeled and cubed small
½ teaspoon(s) turmeric powder
1 teaspoon(s) red chilli powder
1 teaspoon(s) coriander powder
½ teaspoon(s) hot spice mix (garam masala)
1 teaspoon(s) tamarind paste or raw mango powder (amchoor)
2 tomato(es) chopped
1 cup(s) water
salt to taste
Heat the oil in a heavy bottomed pan. Add the cumin seeds and fry till they are browned. Next add the potato cubes along with the dry spices and salt. Mix well. Add the chopped tomatoes and water. Cook covered stirring at intervals, on medium-high heat for about 5 minutes or till the potato cubes are cooked and semi-dry.
TIPS:
This recipe tastes very good with a spicy watery gravy too. For more gravy, increase the quantity of water.
Serve hot with: Green Peas Rice,steamed rice or Indian bread.
2>Style: Indian Non-Vegetarian (Bengali)
500 gram(s) any fleshy fish sliced and cleaned
1 cup(s) yoghurt lightly whisked
1 big onion grated
½ teaspoon(s) ginger paste
4 green chillies slit or as per taste
2 bay leaves
2 each of cloves and green cardamoms
½ teaspoon(s) hot spice mix
1 tablespoon(s) mustard oil
1 tablespoon(s) clarified butter / butter
salt to taste and some lemon juice
Rub the fish slices with some salt and lemon juice. Keep aside for 5 minutes. Wash well and drain. In a bowl, lightly whisk yoghurt and salt. Marinate the fish slices in this for half an hour.
Heat the mustard oil in a heavy-bottomed pan till very hot (close to a smoking point). Reduce the heat and let it cool for about 3 minutes. Now, add the bay leaves, cloves and the green cardamoms. Saute briefly. Add the grated onions and stir-fry on medium heat for about 5 minutes or till the onions are light brown. Add the ginger paste and fry briefly.
Add the green chillies and the fish along with the marinade. Add salt if required. Mix very gently and bring to a boil. Cover and cook on low heat for about 5 minutes or till the fish is cooked but firm.
Garnish with clarified butter or melted butter and the hot spice mix.
TIPS:
Lemon juice absorbs any strong odours; hence, apply lemon juice and wash the fish to remove fishy smell.
Traditionally, mustard oil is a must in this recipe. However it can be substituted with butter.
Hope you would enjoy both the dishes. And about the bouillion cubes,instead of them you can use homemade stocks which are much more delicious and healthy.
