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Ariya's Cafe, Uluberia, bazar para Road, Near mother dairy depo, Uluberiya (2026)

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Uluberia, Bazar Para Road, Near Mother Dairy Depo

13/09/2015

Oats Idli

Ingredients

Oats - 1 1/2 cups, dry roast for 4 minutes, cool and grind to a fine
powder
Semolina - 3/4 cup (sooji/upma rava)
Yogurt - 1 cup (curd)
Carrot - 1, peeled and grated
Salt to taste
Eno Salt - 1/2 tsp (or cooking soda)
Water as required
For Tempering/Poppu/Tadka:
Mustard seeds - 1/2 tsp
Split Black Gram Dal - 1 tsp (urad dal/minappapu)
Asafoetida - 1/4 tsp (Hing)
Green chilies - 2, finely chopped
Curry leaves - 1 sprig
Coriander leaves - 1-2 tbsps, finely chopped (optional)
Oil - 2 tsps

Method

Heat oil in a heavy bottomed vessel. Add mustard seeds and as they
begin to splutter, add urad dal and let the dal turn red. Add chopped
green chilies, curry leaves and asafoetida and saute for a few
seconds.
Add grated carrot and saute for 2 mts. Add semolina/sooji and saute
for 4 mts. Add coriander leaves and turn off heat. Cool.
Add the ground roasted oats powder and salt to taste. Add the curd
and mix. Add just enough water to make a thick dosa batter.
Grease idli plates or a stainless steel cup. Add eno salt or cooking
soda and mix well. Pour a ladle full of batter in each greased
depression of the idli plates.
Steam for 13-15 minutes. Serve warm with chutney of your choice.

Tips

You can add vegetables of your choice - capsicum, cabbage, peas
etc.
Addition of toasted cashew nuts gives a richer taste.
Addition of Eno Salt or Cooking soda yields fluffy idlis.
Buttermilk can be substituted for water while preparing batter.

12/09/2015

Vegetable Upma

Ingredients

Semolina (rawa/suji)
1 1/2 cups
Carrot cut into ¼ inch cubes and blanched
1 medium
French beans cut into ¼ inch cubes and blanched
6-8
Green peas blanched
1/4 cup
Green capsicum
1 medium
Onion
1 medium
Green chillies
3
Ginger
1 inch piece
Extra virgin olive oil
2 tablespoons
Mustard seeds
1/2 teaspoon
Curry leaves
15-20
Split black gram skinless (dhuli urad dal)
2 teaspoons
Salt
to taste

Method
Step 1 Chop onion, green chillies and ginger. Heat extra virgin olive oil in a non stick pan. Add mustard seeds, ginger, curry leaves and urad dal and sauté for 1 minute.
Step 2 Add onion and sauté for 2 minutes. Heat 3 cups water in another non stick pan. When the onion becomes golden, add semolina and sauté for 2-3 minutes.
Step 3 Add green chillies, salt and mix. Sauté for 1 minute. Chop green capsicum and set aside.
Step 4 Add hot water to the pan and cook till most of the water is absorbed. Add carrot, beans, peas and mix. Cover and cook for 1-2 minutes.
Step 5 Add capsicum and mix. Cover again and cook till the semolina is properly cooked. Serve hot.
Step 6 You can also garnish with coriander leaves and/or freshly scraped coconut and serve.

02/09/2015

Vapa Illish - Steamed Hilsa Fish

Ingredients

Illish Fish - cut into steaks about ½ inch thick
mustard seeds - 2 tsp
turmeric powder - 1 tsp
tomato - 1
tamarind (optional) - ¼ tsp
salt to taste
garlic - 1 pod
green chilies - 6
mustard oil - 2 tbsp
coriander leaves (optional)

Instructions

Soak mustard seeds for 4-6 hours in ½ cup of water
Drain the water, then transfer them onto a strainer to drain and dry overnight. They will be easier to grind.
Wash and dry the fish. Make sure you take off scales along its skin.
Toss the fish gently with turmeric and salt and keep aside
Grind mustard seeds with 2 tbsp of water, 2 green chillies and a pinch of salt till smooth.
Add 1 tbsp of mustard oil and stir until smooth.
Transfer the fish in a container that you will use to steam the fish in.
Pour the mustard paste over the fish, coating all the pieces well.
Add slit green chilies, garlic pod, tamarind, coriander leaves.
Grate the tomatoes and add it to the mix.
Cover the pan with aluminum foil.
Place it in a larger pan filled with water. Bring to a boil, and then simmer for 15 minutes.
Check for doneness ( insert a fork, it should come out clean, much like it does in a cake).
Transfer in a serving dish, taking care not to break the fish pieces.
Serve hot on a bed of rice.

31/08/2015

HYDERABADI MUTTON BIRYANI RECIPE

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:

Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.

31/08/2015

KEEMA MATAR RECIPE

Ingredients:

500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

How to make keema matar:

Heat ghee and fry asafetida.
Add salt, green chillies, turmeric and coriander powder.
Add cardomoms and garam masala and simmer.
Then add a cup of hot water.
Cover and cook till the water dries and peas and keema are done.
Garnish with coriander leaves.
Serve hot with nan or chapatis.

30/08/2015

KERALA FISH CURRY

Ingredients:

400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

How to make kerala fish curry:

Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

30/08/2015

FISH KOFTA CURRY RECIPE
(Fish Balls In Curry )
Ingredients:

1 kg fish
250 gms tomatoes blanched & diced
2 tbsp beaten curd
1 inch piece ginger
6 flakes garlic
2 cloves
1/2 tsp turmeric powder
small piece cinnamon bark
1 tsp garam masala powder
2 cardamom
1 onion
few mint leaves
1 slice bread soaked & squeezed dry
1 tsp cumin seeds
1 tsp coriander seeds
8 green chillies
small bunch coriander leaves
1 tsp chilli powder
3 tbsp oil
oil to fry
Salt To Taste
How to make indian fish kofta curry :
• Boil the fish and remove the bones nicely.
• Mince the small onion, 4 green chilies, mint, coriander leaves and blend with the fish along with bread, salt and garam masala powder.
• Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. Drain and set aside. Pound together the remaining spices to a fine powder.
• Grind onion, ginger and garlic to a paste. Heat 3 table spoons of ghee and fry the ground paste to a golden brown colour.
• Put in spices and fry for a couple of seconds, then put in tomatoes and curd.
• Cook till the ghee floats to the top. Put in 2 cups of water, mix nicely and cook over a low fire till all the liquid dries. Mash to a smooth paste with the help of a wooden spoon and then pour in 2 more cups of water.
• Bring to a rolling boil, reduce heat and simmer gently for 5 minutes.
• Put in the fish balls and simmer for 5 more minutes.
• Serve fish kofta curry hot garnished with coriander leaves.

27/08/2015

Chicken Bharta is a spicy minced chicken dish, popular in dhabas and roadside eateries in India. A delicious side dish for Rotis and Naans.

27/08/2015

Restaurant style chicken bharta, shredded chicken pieces in a creamy flavorful gravy

Ariya's Cafe

13/09/2015

12/09/2015

02/09/2015

31/08/2015

31/08/2015

30/08/2015

30/08/2015

27/08/2015

27/08/2015

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