Friday, 31 July 2015

Tandoori Chicken

Tandoori Chicken
Ingredients
2 chicken cut into 4 parts each - 8 pieces
1/2 cup plain yogurt
1 tbsp garlic paste
1 tbsp ginger paste
Salt to taste
1 tsp Kashmiri chilli powder
1/2 tsp normal spicy chilli powder
1/2 tsp garam masala powder
1/4 pepper powder
1/4 tsp carom powder ( Ajwain)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp nutmeg powder
1 tsp lime juice
Vegetable oil for brushing
Chat masala and lime juice for garnishing

Method
Wash and wipe the chicken with a kitchen towel. Add all the ingredients except ingredients for garnishing. Rub all the ingredients well on the chicken and marinate it for 5 hours... Cook the chicken on the charcoal till tender. Squeeze lime and sprinkle chat masala on it. Serve it with sliced onion and mint chutney.

Fish cake

Fish cake
300 grams boneless fish
1/2 cup boiled potato mashed
1 pieces of bread mashed
1/2 tsp ginger grated
1/2 tsp garlic chopped
1 green chilli chopped
1 onion chopped
1/2 cup capsicum chopped ( red and yellow or green)
1/4 cup bread crumbs
1/2 cup grated or slice cheese optional
1/2 pepper powder
Salt to taste
1/2 tsp curry powder
1/2 tsp oil
1 egg beaten
2 tbsp spring onions chopped

Method
Preheat the oven to 200 degrees.
Boil the fish and mash it. Take a pan and add oil. Heat the oil and add garlic and ginger and sauté for a minute. Add onion chopped, green chilli and capsicum chopped and sauté for 2 to 3 minutes. Now add the curry powder, pepper powder and salt. Stir it well. Add the spring onion chopped, mashed fish, mashed potatoes and mashed bread. Mix it well add the egg and mix it again. Now take a baking pan. Grease it with oil. Add the mixture. Sprinkle bread crumbs from top add grated cheese or slice cheese and bake it for 15 to 20 minutes or bake it till the cheese has melted and browned.

Indo- Western Mithai shots....

Indo- Western Mithai shots....
I had some leftover cake crumbs and some rasogullas. So this idea came to me to make these Mithai shots. They are superbly delicious. Do try them at home and treat your family and friends.
Makes 12 shot glass
Ingredients:-
4 rasgullas cut into 3 parts
12 tbsp chocolate Ganache ( 100 ml cream added to 250 grams of dark chocolate and melted for 30 seconds to a minute in a microwave and mixed well)
2 grated carrots
8 tbsp condensed milk
1 tbsp peeled and chopped almonds
1 tsp ghee
A pinch of cardamom powder
1 cup of cake crumbs
12 tblsp of rose syrup
1 cup milk
1 tsp vegetarian gelatin
2 tbsp of hot water
12 tsp fresh cream
Method
Take a cup of milk and keep it to boil on a slow flame and reduce the quantity to 1/2 and add 4 tblsp of condensed milk. Now take hot water and add the gelatin and mix well till no lumps should remain. Add the gelatine to the milk and mix well. Now take 12 shot glasses and fill  1/4 part of the shot glasses with milk. Keep it in the fridge to set.
Take a vessel and add ghee. Add the grated carrots and saute it. Add 4 tbsp of condensed milk and a pinch of cardamom powder cook it on slow flame till the condensed milk has dried up. Add the chopped almonds. Now take out the shot glasses from the fridge. Make 12 small balls of carrot mithai and add them into shot glasses on top of the milk gelatine and flatten them with your finger. Now add 1 tbsp of chocolate Ganache  in each glass. Then add the cake crumbs and fill the glass till little portion of the glass is empty. Keep it in the fridge. Before serving the Mithai shots, take the glasses out from the fridge and microw wave the shots for 15 seconds. Then add one part of the rosogulla and pour 1 tbsp of rose syrup on top and garnish it with fresh cream on top. And it's ready to be served.

Kolkatta's famous Jalbhora Talshansh Sandesh....

Kolkatta's famous Jalbhora Talshansh Sandesh....
This Sandesh was created by S.K. Modak around 1820, a very renowned sweet maker of that period. Jalbhora Sandesh is filled with liquid Date jaggary (Nuton Gur) in the Sandesh... Each bite you take is divine....

Ingredients
Paneer made from 2 litres full cream milk
4 tbsp to 6 tbsp Date jaggary (Nuton Gur) according to the  sweetness required.....
Liquid Date Gur made from 2 tbsp Date Jaggary and 2 tbsp water... Boil both the ingredients and the syrup is made.

Method
After making the paneer, drain the water out completely from the paneer. Knead the paneer for 5 to 7 minutes by mashing it with the palm very will... till the paneer becomes smooth and forms into a soft dough.Add paneer and jaggary in the pan. Keep stirring it on a low flame continuously till the jaggary has incorporated with the paneer and the mixture has dried up a bit. Take of the gas and while warm, put the mixture in the mould. While the filling is in the mould from the open end of the mould make a hole with your finger in the filling. Put the liquid jaggary into the hole. Cover the hole with more paneer mixture and fill the hole up. Decorate the Sandesh with pistachio powder and enjoy..

Aloo Tikki Chaat

Aloo Tikki Chaat
For the Aloo Tikki
Ingredients
2 potatoes boiled and mashed
1 /2 tsp Aam chur powder
1/2 tsp black salt
1 green chilli chopped
1 tsp coriander chopped
1/4 tsp red chilli powder
Oil for shallow fry
Method
Mix all the above ingredients except the oil. Take one small ball and flatten it . Make rest of the Tikkis in the similar manner. Shallow fry the Tikkis. Keep it aside
For Base
2 cups curd
1/4 cup milk
1/2 tsp black salt
2 tsp sugar
Method
Add milk to the curd and beat the curd. Add black salt and sugar. Beat it well.
For assembling Aloo Tikki chaat...
Ingredients
Aloo Tikkis
1 tbsp Mithi imli chutney
1 tbsp Green chutney
Chilli powder for sprinkling
Roasted cumin power for sprinkling
1 tbsp sev
Coriander leaves for garnishing
Method
Take 2 Aloo Tikkis.... Add 2 tbsp curd on the Tikkis. Add green chutney and Mithi imli chutney. Sprinkle roasted cumin powder and chilli powder. Garnish with sev and coriander leaves....

Moog Dal Dahi Vada

Moog Dal Dahi Vada 
For Moong dal pakora
Ingredients
1/2 cup Moong Dal soaked in water for a hour
1/4 tsp ginger
Salt to taste
1 Green chilli chopped
Salt to taste
Oil for frying
Method
Grind the soaked moong dal with all the above ingredients... Don't add any water for grinding... Beat the paste very well with your hand. Heat the oil and add small spoons of batter and fry till light brown in colour. Add the pakodas in hot water and keep it for 5 minutes. Squeeze the water out and keep the pakodas aside.
For Base
2 cups curd
1/4 cup milk
1/2 tsp black salt
2 tsp sugar
Method
Add milk to the curd and beat the curd. Add black salt and sugar. Beat it well.
For assembling Moong dal Dahi vada....
Ingredients
1 tbsp Mithi imli chutney
1 tbsp Green chutney
Chilli powder for sprinkling
Roasted cumin power for sprinkling
Coriander leaves for garnishing
Moong dal pakodas
Method
In a bowl and take 1 1/2 cup beaten curd. Add the pakodas. Garnish it with mithi imli chutney, green chutney, chilli powder, rosted cumin powder and coriander leaves....

Paneer Sabji Nirali

Paneer Sabji Nirali
Preparation time : 20 minutes
Cooking time:    45 minutes
Portion : 1 Person
Ingredients
100 grams 1 Paneer cube
1/4 cup of Mix Vegetables chopped
(Cauliflower, French Beans, Carrot, Potato)
1/2 tbsp chopped Capsicum
1/2 tbsp of Peas
1/4 chopped Onion
1/4 chopped Tomato
1/2 chopped Green chilli
1/4 tsp Garlic paste
2 big pinch Garam masala powder
2 big pinch Madras curry powder
Salt to taste
1/4 tsp Lime juice
1 tsp Ghee OR Oil
Few Coriander leaves chopped

Method
Take a non stick grilling pan and heat it. Take the paneer pieces,sprinkle some salt, spray with oil and grill it from all the side. Take the grilled paneer cubes and with the help of a small round cookie cutter cut out the centre of the paneer for filling the vegetable. Take the cut centre of the paneer and cut the centre of the paneer into half horizontally. Use one half for the covering on top of the paneer.  Keep it aside. While grilling the paneer, boil the mix vegetables and peas. Take a pan, add butter or ghee or oil, heat it. Add the chopped onion, sauté it for few seconds, add garlic paste and sauté it for few seconds more. Add chopped chilli and capsicum, cook for 2 minutes . Add the tomato, salt, garam masala and curry powder. Stir it for 2 to 3 minutes. Take it off the gas. Add lime juice and coriander leaves. Keep it aside.

Tangy Tomato Gravy
Ingredients
1 big Tomatoes cut into big pieces
1 Garlic cloves
1/2 Green chilli
2 pinch Garam Masala powder
1/2 tsp Sugar
1/4 tsp Turmeric powder
1/4 tsp Cumin seed powder
Salt to taste
1 Bay leaf
1/4 tsp Ghee
Few chopped Coriander leaves

Method
Take a blender, add the tomatoes, garlic, green chilli, turmeric powder, salt, sugar, garam masala powder and cumin seed powder. Blend the tomatoes well. Take a strainer and strain the liquid out. Take a pan, add ghee. Let the ghee heat. Add the liquid to the pan. Simmer the liquid for 10 to 15 minutes till the rawness of the tomatoes goes away and the Gravy reduces a bit. Add the coriander leaves. Keep it aside. 

For cooking the Sawa Millet
Ingredients
2 tbsp Sawa Millet
Salt to taste
Method
Take 1 cups water in a pot. Add salt. Let the water boil. Add the washed millets in the water. Stir and cook till the Sawa millet have become tender and thick. Take it off the gas.

Plating of food
Method
Take a plate and a ring. Keep the ring in the centre of the plate. Pour the Sawa millets in the centre. Take the ring out. Place a grilled paneer in the centre on the Sawa millet. Add 2 to 3 tbsp mix vegetables in the centre of the paneer. Take the cut centre of the paneer to cover the paneer from top. Pour the gravy on top of the paneer, decorate the plate and serve.

Thursday, 30 July 2015

Dalma

Dalma

It is a traditional dish of Ordisha. It is cooked with lots of Vegetables. Different types of vegetables can be added like Raw banana, Raw papaya, Radish, Drum sticks....There are different variations of Dalma. I made this according to the recipe given by the lady who workers in my house . One of the FB food group member Ritu Pattnaik Mohanty told me that  in temples they use whole green cardamom, cinnamon stick,  bay leaves and crushed ginger while boilng the vegetables and dal , seasoned with panch phutan and red chilly or whole jeera and  red chilly and finally sprinkled with  roasted jeera red chilly powder and grated coconut. I made few changes in the ingredients.

Ingredients
1 cup Toor dal (Yellow pigeon peas) soaked for 30 minutes
1 Potato cut into medium size cubes
2 small Brinjals cut into medium size cubes
Yam peeled and cut into medium size cubes around 6 pieces
Pumpkin cut into medium size cubes around 6 pieces
8 French beans cut into big pieces
1 Green chilli slit
1/2 tsp Ginger paste
1 tsp Turmeric powder
Salt to taste
1 tbsp Sugar
1/2 tsp Coriander powder
1/2 tsp Garam Masala
4 tbsp Grated coconut
2 tbsp Ghee
1/2 tsp Panch Phoren (Fenugreek seeds,
Nigella seed, Cumin seed,Mustard seeds and Fennel seed mix in equal portion)
Pinch of Asafoetida
1 Dry Red chilli

Method
In a heavy bottle pot add the dal, salt, turmeric powder and 6 cups of water. Boil the dal till 1/2 cooked. Add the vegetables and again boil the dal till the dal and the vegetables are cooked. Add ginger paste, coriander powder, garam masala powder, sugar and coconut. Boil the dal for another 10 minutes. In a small pan add ghee, heat the ghee add dry red chilli and Panch phoren. Let the Panch phoren crackle. Add a pinch of Asafoetida. Add the seasoning to the dal. Boil for 2 to 3 minutes. Serve it with hot rice or Roti.

P.S. Different types of vegetables can be added like Raw banana, Raw papaya, Radish, Drum sticks....There are different variations of Dalma. I made this according to the recipe given by the lady who workers in my house and I made few changes in the ingredients.

Mutton Anokhi

Mutton Anokhi
This  is an experimental recipe from my kitchen. I am sure you will love it.
For Marinating the Mutton
Ingredients
500 grams Mutton cut in to medium size cubes
4 tbsp Curd
4 tbsp Coconut Milk
2 tbsp Malai
1/2 tsp Ginger paste
1 tsp Garlic paste
2 tbsp Onion paste
2 Green chilli paste
1/4 tsp Pepper powder
1/2 tsp Garam Masala powder
1 tsp Fennel seed powder
Salt to taste
2 tbsp Oil
Method
In a mixing bowl marinate the mutton with all the above ingredients for 6 hours or overnight in the refrigerator.
For cooking the Mutton
Ingredients
Marinated Mutton
300 grams Basmati Rice soaked for 30 minutes and cooked 75 %
1 onion cut in to half and sliced
1 Bay leaf
1 Star Anise
2 Tomato paste
1 Kashmiri Chilli paste
2 pinch Saffron
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
Salt to taste
Chopped Coriander leaves for garnishing
Method
Take a pan. Add 1 tbsp of Ghee, let it heat. Add bay leaf and star anise. Sauté it for few seconds. Add the onion. Sauté the onion till translucent. Add the chilli paste, tomato paste, 1/2 cup water, salt, turmeric powder and saffron. While the tomato paste is simmering on low flame, take a deep baking tray. Take 2 sheets of big foil paper double than the size of the tray. Keep the foil paper over the other foil paper. Spread and adjust the foil on the tray. Take the marinated mutton pieces  and put on the foil, add the remaining marinate to the tomato paste. Mix the gravy properly and simmer over medium flame. Cover and wrap the foil properly. Add 1/4 cup water in the baking tray. Pre Heat the oven at 200 degrees Celsius.  Check on the gravy, cook the gravy till thick. Add the rice to the gravy. Mix the rice properly with the gravy. Keep it aside. Cook the mutton pieces in a oven at 200 degrees Celsius for an hour or more  till the mutton is tender. Open up the foil and grill it for 15 minutes stirring the mutton pieces in between at 200 degrees Celsius. Add rice on a serving plate, add the mutton pieces and the gravy on top of the rice. Garnish with coriander leaves. Serve it with tomato and onion salad.

Paneer Shorshe / Paneer in Mustard gravy.

Paneer Shorshe / Paneer in Mustard gravy.
Ingredients
250 grams Paneer cut into cubes
2 tbsp Mustard seeds soaked in water
1 tbsp Poppy seeds
1/2 tsp Nigella seeds
2 Green chillies
Salt to taste
1/4 tsp Turmeric powder
2 tbsp Curd
1 tbsp Mustard oil
2 tbsp chopped Coriander leaves

Method
Drain the water from the mustard seeds. In the grinder add mustard seeds, poppy seeds, 1 Green chilli and curd. Make a fine paste. Take mustard oil in a pan. Heat the oil. Add nigella seeds. Let it crackle. Add the paste and 1/2 cup water, salt and turmeric powder. Let the gravy boil for 3 to 4 minutes. Add the paneer cubes and boil it for 3 to 4 minutes more. Before serving drizzle with mustard oil and garnish with coriander leaves. Serve it with hot rice.

Beans and Carrot Poriyal / South Style

Beans and Carrot Poriyal / South Style Stirred fried Beans and Carrot
Ingredients
250 grams French Beans chopped
200 grams Carrots chopped
1 Onion finely chopped
1 tbsp Coconut oil
Few Curry leaves
1 Green chilli slit
1/4 tsp Mustard seeds
1/4 tsp Urid dal
1/4 tsp Chana dal
Few Coriander seeds
Few Fenugreek seeds
Pinch of  Asafoetida
1/4 teaspoon Turmeric powder
Salt to taste
1 tablespoon of fresh coconut for garnish (optional)
Coriander leaves chopped for garnishing

Method
Boil or steam the beans and carrot till tender. Take a pan. Add oil. Add the chana and Urid dal. Let it become light brown in colour then add mustard seeds, coriander seeds and mustard seeds. Let it crackle. Add the curry leaves, green chilli and Asafoetida. Sauté for few seconds. Add the chopped boiled beans and carrots. Sauté it for 2 to 3 minutes. Add salt and turmeric powder. Sauté it for 5 minutes more. Turn off the heat. Garnish with grated coconut or chopped coriander leaves. Serve with hot Chappati.

Wednesday, 29 July 2015

Sweet Medley Shots

Sweet Medley Shots
This a experimental recipe from my kitchen with leftover cake crumbs and leftover white chocolate ganache....
Ingredients
1 cup Chocolate cake crumbs
1/2 cup White chocolate Ganache
1/2 cup Coconut Milk
2 tbsp Fresh cream
4 tbsp Condensed Milk
1/2 packet Jello's or any other brand Mango Jelly powder
1/2  tbsp Veg Gelatine
2 tbsp Hot Water
6 shot glasses
Method
Take the shot glasses. Fill 1/4 of the Glasses with cake crumbs. In a vessel combine coconut milk, fresh cream and condensed milk. Take another bowl, add hot water. Sprinkle the gelatine on the water. Stir and dissolve the gelatine. Add 2 tbsp of the gelatine water to the coconut milk. Mix the coconut milk with gelatine on a low flame till it simmer. Stir it continuously till it cool a bit. Pour the coconut milk on the cake crumbs and fill up more 1/4 of the glasses. Refrigerate it till the coconut milk sets. Add more cake crumbs and again fill up more 1/4 of the glass. Take the mango jelly powder  in a vessel, follow the instructions on the packet and simmer on low flame. Cool it a bit and add the mango jelly and fill up  the glasses. Let it set in the refrigerator. Take white chocolate ganache in a piping bag. Pipe out the chocolate ganache on top of the cake crumbs with the help of a big star nozzle. Decorate the top with sprinkles. Serve it chilled.

Devilled Mackerel with Mint and Tomato Salad

Devilled Mackerel with Mint and Tomato Salad

Ingredients
5 Mackerels cleaned and washed
2 tbsp Butter
1/2 tsp Sugar
1 tsp Dijon Mustard paste
1 tsp Chilli powder
1/2 tsp Pepper powder
Salt to taste
1 tsp Curry Powder
2 tbsp Balsamic vinegar
1 Tomato cut into half and sliced
1 Onion cut into half and sliced
1 tbsp Mint leaves chopped
1 Lemon sliced

Method
Make cuts on the fish. Melt the butter. Add the sugar, mustard, curry powder, chilli powder, vinegar, pepper and salt. Mix it well. Put the fish on a baking tin and rub the fish with spiced butter on both sides properly. Keep it for 10 minutes.  Grill for 10 minutes on one sides in a preheat oven at 250 degrees Celsius. Turn on the other side and grill for 10 minutes. Take the baking tin out. Pour the marinated juices which has come out of the fish while grilling back on the fish. Bake for 10 minutes more. Serve the fish with the tomato, onion and mint salad. Drizzle lemon juice on the fish and Have it with hot rice.

Tuesday, 28 July 2015

Multi Grain Buns

Multi Grain Buns 
Ingredients 
2 1/2 cup All purpose flour 
1/2 cup Wheat flour
1/4 cup Oats
1/2 tbsp Flaxseed powder 
1 1/2 tbsp Dry Yeast
1 tbsp Sugar 
1/2 Cup Lukewarm Water + More water 
1 tbsp Olive oil 
Salt to taste
2 tbsp multi grain mix - Black and white Sesame seeds, Flaxseed and Oats
Egg wash  OR Milk wash + Butter wash

Method
Take a mixing bowl. Add all the APF, Wheat flour, Oats and Flaxseed powder and mix it together. Make a well in the centre of the flour. Add sugar, yeast and 1/2 cup lukewarm water. Stir the yeast, sugar and water with out disturbing the surrounding flour. Cover and let the yeast rise. Start mixing the flour... Add the remaining water little at a time and salt  to make a soft dough. Add 1/4 tbsp oil, Knead the dough for 5 minutes adding 1/4 tbsp oil in between. Rub some oil on top, cover and keep overnight. Rub some oil on the palms. Sprinkle some flour on the platform, take the dough, punch it and knead it again for sometime. Divide the dough into equal proportions. Grease the baking tray.  Rub some oil on the palms. Take one portion of the dough. Roll the dough giving it a round ball shape. Place each buns on the baking tray at some distance. Sprinkle the multi grain mix on the bun. Spray with water and cover with soft Malmal cloth till it rises double in size. Brush it with egg wash or milk + butter wash. Bake it in a pre heated oven at 180 degrees celcius for 25 minutes or till brown on top. Optional brush butter on top. Cool the buns a bit and remove it from the tray. 

Halwa Fish in Green Chutney

Halwa Fish in Green Chutney

For Marination
Ingredients
1 Halwa Fish cut into pieces
Salt to taste
1/2 tsp Turmeric powder

Method
Marinate the Fish with salt and turmeric powder. Keep it aside for 30 minutes. 

For the Green Chutney
Ingredients
1 cup Coriander leaves
3 to 4 Green chillies according to the taste
1/2 cup Fresh Coconut grated
4 Garlic cloves
1  tbsp Vinegar
1/2 tsp Cumin seeds
1/2 tsp Garam Masala powder
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Chilli powder

Method
Grind all the above ingredients into paste.

For the Gravy
Ingredients
1 Onion chopped
1Tomato chopped
Few Curry Leaves
1 Green chilli cut into half lengthwise
1/2 tsp Mustard seeds
1 tbsp Oil
Chopped Coriander leaves for garnishing
Method
Take a fry pan. Add oil. Heat it. Add mustard seeds and let it crackle. Add the curry leaves, chilli and chopped onion, sauté it for 3 minutes till translucent. Add the tomato and sauté it for another 3 minutes. Add the chutney and cook it till it bubbles. Add 1/2 cup water and let it simmer for 5 minutes. Arrange the marinated fish in the pan. Cover and cook till the fish is tender. Garnish with coriander leaves. Server it with hot rice.

Moong dal Pakoda and Drumstick Kadi...

Moong dal Pakoda and Drumstick Kadi...
For the Moong dal Pakoda 
Ingredients
1/2 cup moong dal soaked and ground into thick paste
1 green Chilli chopped
1/4 tsp Carom seeds / Ajwain
Salt to taste
1/4 tsp Turmeric powder
Pinch of soda bicarbonate
Oil to fry

Method
Mix all the above ingredients except oil. Beat it well till fluffy. Take a fry pan, heat oil. Keep adding 1/2 tsp of the batter in the oil and fry till brown in colour. Keep the pakodas aside.

For the Kadi
Ingredients
2 Drumsticks cut into pieces
1/2 cup Curd
1 tbsp Chick pea flour / Besan
Salt to taste
1/2 tsp Chilli powder
1/2 tsp Coriander powder
1/2 tsp Cumin seed powder
1/4 tsp Turmeric powder
1/4 tsp Garam Masala
1 tsp Sugar

For Seasoning
Ingredients
1 tbsp Oil
6 Curry leaves
1 Green Chilli chopped
1 Dry Chillies
1/4 tsp Coriander seeds
1/4 tsp Carom seeds / Ajwin
1/4 tsp Mustard seeds
Few Fenugreek seeds
1 Star Anise
2 Cloves
4 Pepper corn
1 small stick Cinnamon stick
1 pinch Asafoetida / Hing powder
1 tsp chopped coriander leaves

Method
Take a mixing bowl. Add all the ingredients of Kadi except drumsticks. Whisk all the ingredients so that no lumps remains. Add about 3 cups of water and whisk it again. Take a pan. Add oil. Heat the oil. Add mustard seeds, coriander seeds, star anise, pepper corn, cinnamon stick, cloves, carom seeds, dry chilli and fenugreek seeds. Sauté it for few seconds. Add chillies, curry leaves and Asafoetida. Sauté it for 2 seconds. Add the Kadi. Boil the Kadi for 5 minutes add drumsticks, Cook till the drumsticks are tender. Add the pakoras  just before serving. Boil the Kadi once with the pakoras. Garnish with coriander leaves. Serve hot with rice.

Spicy Veg Cheese Lollipops

Spicy Veg Cheese Lollipops
Ingredients
2 Drumsticks cut into 8 pieces half boiled with salt
1/2 cup Paneer
1/2 cup boiled Potato mashed
1 Bread piece soaked in water, squeezed and mashed
1 tbsp finely chopped Spring onion
1 chopped green Chillies
1/2 tsp Garlic paste
1 tsp Soya sauce
1 tsp Red Chilli sauce
1/4 tsp Vinegar
1/4 tsp Pepper powder
Salt to taste
1/4 cup Cheddar Cheese
2 tbsp All Purpose flour
3 tbsp Cornstarch
1 Cup Oats
Oil to fry
Method
In a mixing bowl take paneer, potato, spring onion, green Chiili, garlic paste, soya sauce, chilli sauce, vinegar, pepper powder, salt and cheese. Mix all the ingredients together. Make 8 portions of the mixture. Take a portion, give it a oval shape and insert a drumstick to give a lollipop shape. Repeat the process with the rest. Roll the lollipops in all purpose flour. Make a thin  paste of cornflour with water. Coat the lollipops with cornflour paste. Cover the lollipops with oats. Repeat the process once more with all the lollipops. Heat oil in a pan. Fry the lollipops till crispy. Serve hot with chilli sauce or tomato sauce.

Saturday, 25 July 2015

Bhapa Mangsho ( Bhapa Mutton )

Bhapa Mangsho ( Bhapa Mutton )
Ingredients
500 grams Mutton cleaned and washed
1 tablespoon Mustard oil
Salt to taste
1 Green or Red chilli slit
1/2 tsp Turmeric powder
1 tbsp chopped Coriander leaves

For Grinding
2 Dry chillies
1 Green chilli
4 Garlic cloves
1 small Ginger piece
4 tablespoon grated coconut
4 teaspoon mustard powder
1 tbsp Poppy seeds
3 tbsp Curd

Method
Grind the above ingredients into paste. Strain the paste. Add the paste, salt, turmeric powder, green chillies and mustard oil to the mutton. Mix it. Marinate for 2 hours. Take a air-tight steel container. Transfer  the mutton in the container. Take a pressure cooker, add water in the cooker for steaming. Put the container in the cooker. Let it cook till 8 whistles or till the mutton is tender. Add the coriander leaves for garnishing. Serve it with hot rice.

Tawa Fry Vegetables

Tawa  Fry Vegetables 

Tawa Masala powder
Ingredients
1 tbsp Coriander  seeds
1 tbsp Feenel seeds
1/2 tsp Fenugreek seeds
1 tbsp Cumin seeds
1tsp Mustard seeds
4 Pepper corn
3 Dry Red Chillies
2 Clove
2  Cardamoms
1 stick Cinnamon
2 pinch Asafoetida powder
1 tsp Turmeric powder
1 tsp Dry Mango Powder
Salt to taste
Method
Dry roast all the above whole spices in a pan. Cool it. Add the dry powder and grind it in a grinder.

Tawa  Fry Vegetables 
Ingredients
3 Potato cut in to thick strips OR small whole Potatoes slit
4 small whole Brinjals slit
1 small size Cauliflower cut into medium size pieces
6 Lady fingers slit
4 Pointed Gourd slit into two
6 Mushrooms
2 Onion cut into 4  OR 6 Button Onions
1 Tomato slit into 2
Salt to taste
2 tbsp Tawa Masala
2 Tomatoes made to puree
1/2 tsp Ginger paste
1/2 Garlic paste
Oil for frying
1 tbsp Coriander leaves chopped

Method
Take a small pan. Add 1/4 tsp oil. Add ginger and garlic paste. Sauté it for few minutes. Add the tomato purée and salt. Cook the puree till it reduces a bit. Keep it aside. Heat oil in a kadai and deep-fry the vegetables one by one. Take a big tawa. Arrange all the vegetables on the rim of the tawa. To make one portion, add 1/4 tsp oil in the  center of the tawa. Add  little of each vegetables, add 1/2 tsp of the tawa masala, 1 tbsp tomato puree.  Sauté the vegetables.  Cook for three to four minutes.  Garnish with coriander leaves and serve hot. Repeat  the same for the  remaining portions.

Friday, 24 July 2015

Kaju Katli

Kaju Katli
Ingredients:-
Cashew nuts – 2 cup
Sugar – 1 cup
Water – 1/2 cup
Saffron  – A  few strands
Ghee – Just for greasing

Method:-

Powder the cashews in the mixer.
Place a thick bottomed skillet on medium flame and add sugar.  Add required quantity of water to the sugar.
Let sugar dissolve in the  wate. The syrup should  is in between 1 and 2 string consistency.
Now add powdered cashews to the sugar syrup. Lower the flame and keep on stirring the cashew paste till it  thickens and   becomes a soft dough.
Switch of the gas.
To check if it is ready to be rolled, just roll a small pinch of the dough in between your fore finger and thumb.  If it does not stick to your fingers then that means it is ready to be rolled to cut into pieces.
Apply little ghee on the rolling board and pin. Now roll the dough on the rolling board. Cut the kaju katli in to diamond shape. Add varg if you want. Kaju katli is ready to eat.

White Cheese Sauce Pasta

White Cheese Sauce Pasta

Ingredients:
Penni Pasta/Macroni: 1 cup
Water: 2 1/2 cup
Refined Oil: 1/2 teaspoon
Salt: 1 teaspoon

For preparing white sauce:
Butter: 2 tablespoon
Flour: 2 table spoon
Milk: 2 3/4 cup
Salt: to taste
Pepper: 1/2 tea spoon
Cream: 1/4 cup
Cheese: 50 grams

For garnishing
Red chilly flakes: 1/2 tea spoon
Oregano: 1 teaspoon
Cheese : 50 grams
Black Olives optional

If you want to add vegetables saute the vegetables in little butter and add it with the pasta.
(Mushrooms, capsicum, onions, baby corn are optional )

Preparation:
For boiling pasta:
- Add water, oil and salt in a container.
- Heat it for 1 minute on high flame.
- Add pasta to it and heat it for additional 10 minutes on medium flame. Make sure that the pasta is boiled properly as sometime it may take some extra time.
- After boiling, drain out the pasta from the water

For preparing white sauce:
-Take butter in a sauce pan and add
maida to the butter and keep mixing it for few seconds.
- Add salt and  pepper, and now gradually add milk and keep stirring so that there are no  lumps. Cook it on slow flame for 5 mins. Add the cream and cheese and cook it for a minute or so.
- Add boiled pasta to the sauce and heat it for 2 minutes.
- Garnish it with cheese , red chilli flakes, Orogano and black olives  and grill it for 5 minutes in a microwave.
- Hot white cheese pasta is ready to serve.

Idli chat, Burnt garlic and methi rice and Herb salad

Indo  western with leftovers.  Idli chat, Rice with burnt garlic, methi leaves and paneer , and herb salad with marinated mango and sea salt.

Idli chat
Ingredients:
Some left over Idli batter
Curd 1 cup
Sweet tamarind chutney 2 tbsp
Chat masala 1/2 tsp
Chilli powder 1/2 tsp
Salt and sugar to taste
Coriander leaves
Sev 4 tbsp

Method:
Fry the Idli batter in hot oil into small balls. Mix the curd with sugar and salt. Add the fried balls. Sprinkle chat masala, chilli powder. Put the sweet tamarind chutney. Add coriander leaves and sev.

Burnt garlic and methi rice

Ingredients:
garlic chopped 4 tbsp
methi chopped 4 tbsp
Green chillies 1tsp
Paneer    1/2 cup cut in to small cubes
olive oil 2 tbsp
butter 1 tbsp
Cooked rice 2 cups
Salt to taste
Lime juice 1 tbsp
Sweet chilli sauce 2 tbsp
Chopped almonds 2 tsp

Method
Take olive oil in a vessel and heat it up. Add chopped garlic. Let it brown well. Add methi leaves , green chillies and paneer. Saute it well. Add the rice, salt, lime juice, sweet chilli sauce and butter. Mix well and the rice is ready to serve. Garnish with chopped almonds.

Herb salad
Ingredients
Cucumber, onion and tomato  chopped
1 each
Herbs - Basil and Bramhi
Sea salt to taste
Marinated raw mango chopped  1 tbsp
( small raw mangoes marinated in sea salt kept in a jar)
Method
Mix all the ingredients together.

Instant Brownie with ice - cream Rabdi de topping

Instant Brownie with ice - cream Rabdi de topping.
Ingredients for Brownie
1 drop vanilla essence
2 tbsp sugar
1 tbsp vegetable oil
1 handful chocolate chips
2 tbsp plain flour
1 pinch salt
1 tbsp cocoa

Method
Place all ingredients in a mug.Stir until thoroughly combined.Put mug brownie in the microwave and set to somewhere between 1 and 2 minutes at highest heat.

Icecream Rabdi
Ingredients
     1 liter Whole fat milk
     1/4 cup    Sugar                      
      1 tbsp.  Chopped   Almonds
      1 tbsp. Chopped Pistacho             Pinch of   cardomon powder
few drop of Rose essence 

Method:
Take a flat bottom sauce pan and boil the milk on a slow flame. Keep cooking the milk on a slow flame.
Stir frequently and let the malai ( cream ) thicken at the edge of the pan.    Keep stirring the milk once in a while, so that it does not stick to the bottom and collect malai / cream on one side.   Continue this cooking, until the milk turns thick and the consistency reduces to 1/4 of its original volume.Now add sugar, cardamon powder and stir it in well.   Cook till the sugar is fully absorbed.Add the chopped almonds and pistachios. Mix well.
Remove from the fire and cool. The rabri will thickened when cool. Add the Rose Essence and blend it in. Chill it in freezer for an hour. After an hour take it out and blend it. And freeze it again for 2 to 3 hours. Ice cream Rabdi is ready.

Serving
Make the Brownies while serving. Add the chilled ice cream rabdi on the top of the hot brownie and have it.

Morir Ghanto (Fish head cooked in with rice)

Morir Ghanto (Fish head cooked in with rice)
Ingredients
1 big fish head
1 big onion finely sliced
1 tomato chopped
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp chilli paste
Mustard oil for frying the fish head
1 big cup basmati rice
Salt to taste
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp sugar
1 tbsp ghee
1 tsp broken Kaju
1 tsp resins
Chopped Coriander leaves for garnishing
Method
Add salt and use half the turmeric and  apply to the fish head. Heat the mustard oil and fry the fish head and keep it aside. Now take out the excess mustard oil and just keep 2 tbsp of mustard oil in the pan. Add sliced onions and saute it for some time, then add garlic, ginger and chilli paste and chopped tomato. Saute again for some time and add all the powder masalas , tumeric, sugar and salt. Mix it well and add 2 glass of water and fish head. Boil it well and add the rice and cook till done. Take a small pan and add ghee. Fry the Kaju and resin and add every thing along with ghee on the rice and sprinkle with garam masala powder. Mix it and garnish with coriander leaves.

Shezwan Sauce and Shezwan Paneer sandwich

Shezwan sauce
Ingredients:
10-12 Red chillies
10-15 medium sized Garlic pods
3 tbsp finely chopped Garlic
1 tbsp finely chopped Ginger
1 tbsp finely chopped Celery
3tbsp Tomato Sauce
1 tsp Soya Sauce
1 tbsp Vinegar
1/2 tsp sugar
1/2 tsp Pepper powder
Salt to taste
2-3 tbsp Oil

Method:

Cut and soak the  red chillies in warm water for an hour. Grind the soaked red chillies and  garlic pods together to a fine paste. Heat the oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and saute it for some time.
Add tomato sauce, ground red chilli and garlic paste and cook it well  till the oil leaves it's   edges. Add vinegar, soya sauce, sugar, pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes on a slow flame. Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week or 2.

Shezwan Paneer sandwich
Ingredients for the filling
Paneer - 250 grams
1 onion chopped
3 tbsp chopped garlic
1 tbsp green chilli chopped
Salt to taste
Handful of chopped spring onions
2 tbsp chopped capsicum
1 tbsp Corn (optional)
2tbsp Shezwan sauce
1 tbsp oil
Method
Mash the paneer and keep it aside. Take oil in a pan and heat it up.
Now add chopped garlic and saute it for few minutes. Add chopped onions, chillies and capsicum  corn (optional). Saute for few more minutes till light brown. Add salt to taste (as the sauce also has salt).Add Shezwan sauce and mashed Paneer.  Mix it well with the sauce and cook it for some time on slow flame. Switch of the gas and add chopped spring onions. The filling is ready for the sandwich.

For making the sandwich you will need a packet of  bread , Shezwan paneer filling and butter.
Method
Add the filling on the bread and apply little butter on the other side of the bread. Take a sandwich toaster and toast the bread. Cut the sandwich and serve it with Shezwan sauce.

Mishti Doi


Mishti Doi

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt to the mixture and stir gently to mix. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt to the mixture and stir gently to mix. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Kalakand

Kalakand
Ingredients 
Milk - 2 ltrs.
Lemon juice  - 1 table spoon
Sugar - 1/4 cup or as per your taste
Condensed milk - 4 tbsp
Pistachios - 10-12 (beat it into fine powder)
Almonds - 5-6 chopped

Method -
Take 2 deep heavy  vessel and pour 1 ltr. milk in each of  the vessels. Put the vessels on the stove and let the milk in both the vessels boil. Put lemon juice in one vessel. Once the chenna separates from the milk sieve the mixture with a clean cloth and strain the excess water.The milk boiling in the other vessel should be boiled till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. In between  sugar. Keep on stiring. The consistency of the milk will become thick once it is reduced to half. Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add the condensed milk. Cook it till the mixture reaches the consistency of burfee. (The milk should dry up).
Take a tray and grease it with little oil. Pour the mixture into the tray and let it set. Garnish the mixture with beaten pistachios and chopped almonds.
Kalakand Burfee is ready. Cut it into desired shape. You can also store it in a air-tight container and consume it within 6-7 days of preparation in the freeze.

Kolkata style mixed chowmein

Kolkata style mixed chowmein

Ingredients:
Egg noodles 1 packet
Chicken boiled and shredded 1/2 cup
Prawns 1/2 cup
Egg 2
Carrot 1 finely chopped
Capcicum 1 chopped
Cabbage sherdded 1/2 cup
1 onion sliced
1 tbsp garlic and chillies chopped
Spring onion 1/2 cup shredded
oil - 3 tbsp
soy sauce - 2 tblsp
chili sauce - 1 tbsp
Vinegar - 1 tablespoon

Method

Boil the noodles and keep aside.
Now heat 2tblsp oil in a wok and fry the  prawns with sprinkle of salt and keep aside.After that beat 2 eggs and fry them as scramble egg,  sprinkle some salt and keep them aside too.
Now heat some more oil and fry onion and garlic - chilli chopped. Now add all the other vegetables except spring onion till soften.When the vegetables become soft add the boiled shredded chicken,prawns and scramble egg,  salt to taste, boiled noodles, soy sauce, vinegar  and chili sauce and stir fry for few minutes. Now add spring onions chopped and mixed chowmein is ready to serve.

For vegetarian - It's the same process, just remove the non veg from the ingredients.

Mix dal tadka....

Mix dal tadka....
Very easy, simple and quick to make and very tasty....
Ingredients :-
250 grams of mix dal
1 big onion chopped
1 tomato chopped
4 garlic cloves crushed
1 inch ginger cut into long thin juliennes slices
2 red chillies
1/2 tsp cumin seeds
Salt to taste
1/2 turmeric powder
1 tbsp ghee
4 cups of water depending on the thickness of the dal wanted
2  tbsp home made tadka masala powder and to make the masala powder, grind
( 1/2 tsp of whole Coriander seeds and cumin seed, 2 red chillies, 2 clove, 2 green cardamom, 1 black cardamom, 1 small cinnamon stick, 1/2 tsp of amchur powder, 1/4 tsp of dry ginger powder, 1 bay leaf, 2 big pinch of nutmeg powder)
For garnishing
1 big green chilli cut in to half
2 tbsp chopped coriander
2 tbsp fresh cream
1/2 tbsp ghee
Few long thin juliennes slices of ginger
Few tomato slices

Method
Take the mix dal and wash it. Soak the dal in water while you prepare and chop rest of the ingredients for the dal. Take 1 tbsp ghee in a pressure cooker. Add 1/2 tsp cumin seeds, red chillies, chopped onions, few ginger juliennes slices and crushed garlic. Saute it for 5 minutes till it is light brown in colour. Now add the tomatoes and saute it for another 5 minutes on slow flame. Now add the soaked dal, salt to taste, turmeric powder and the tadka masala powder. Mix it. Add 3 cups of water. Pressure cook it on slow flame for 15 to 20 minutes. Once the pressure is out. Open the cooker. Add water according to your requirement. If the water has dried up then add more water and cook it for 10 minutes more on a slow flame till the dal has mixed well and has become into a medium thick gravy.
Before serving add 1/2 tsp ghee and  garnish it with fresh cream, green chillies, few long thin juliennes slices of ginger, tomato slices and coriander. Serve it hot with steam rice or paratha.

Sourdough bread recipe

Sourdough bread recipe

To make the starter
Ingredients
1 cup flour
1 1/2 cup luke warm water
Method
Mix both together and leave it to rise. It may take a day or two.

To make multi grain sour dough
250 grams of multi grain mix
500 grams of flour + extra flour to dust
2 tbsp salt
2 tbsp olive oil
Method
Mix the starter with all the above ingredients except for the 500 grams of flour and leave it to rise over night.
Next morning sprinkle some flour on your working area and take the dough and keep folding with your hands gently. At this stage the dough is very sticky so as you are working take the remaining flour and little by little as much requiered and keep adding the the mixture and keep folding the dough with your hands till you are able the handle the dough easily. Now take a tbsp of olive oil and apply it to the vessel. Lift the dough and keep it in the vessel and apply some olive oil from top.
Cover it and leave it for 2 hours. Sprinkle some more flour on your working area and take the dough and very gently cut the dough in to parts as required. The rest of the dough can be kept in an air tight container. Now the cut parts of the dough which can be shaped in to desired sizes and design. To make scored bread cut the resting dough from top to make diffrent designs. Grease the tray and sprinkle some flour. And keep the shaped dough in the tray and rest it for 30 minutes.  Preheat the oven at 200 degrees with a empty vessel inside. Add water in the small container which was preheated and keep it in the oven to retain moisture. Keep the tray to bake for 30 minutes.
After cooling the bread variation made
Hand painted sour dough bread
Stenciled sour dough bread
Pasto sauce and cheese braided bread
Bread roll

Khejur Gurer Sandesh (Sandesh made out of Date jaggary)

Khejur Gurer Sandesh (Sandesh made out of Date jaggary)

Ingredients:
Full fat milk: 2 liter
Juice of  a lemon
Gur: 6 tbsp
Method
First you need to boil the milk and then pour the lemon juice. Mix and stir. The milk will curdle, keep on boiling till a clear whey separated from the cheese.
Pour this in a muslin cloth and wash under running water to get rid of the lemon smell.
Tie the loose ends of the cloth and hang to drain all the water. Keep the cottage cheese on a flat surface and keep something heavy on top to drain out water completely.
After a hour take this cheese in a flat plate. And start kneading with  your palm. Once the cheese becomes smooth (approx 5 minutes) Add the jaggery and  kneading the dough for another couple of minutes.
Take this in a non-stick pan and on very low heat cook this for 5 minutes. Do this by stirring the dough continuously. Don’t panic if you find the dough  little soft, it will harden as it cools.
To give shape to the sandesh use the stone or terracotta moulds. Press a little bit  to transfer the design.

Notun gur or Khajur gur (Date jaggary) payesh.

Notun gur or Khajur gur (Date jaggary) payesh.
This jaggary is produce only  in Bengal. It is also called “Noton Gur” in Bengal or “New Jaggery” and is only extracted from the date trees during the Winter months.
This is a Bengali Special Sweet dish Recipe . What makes it  special is the use of date Jaggary or Notun gur as sweetener instead of sugar. And is made most in winters as the juice from the date tree is extracted only in the winter months and made in to date jaggary or Notun gur.
Ingredients
1 liter milk
1 cup grated date jaggary or add according to the sweetness
1/2 cup gobindo bhog rice or broken basmati rice
2 tbsp rasins
2 tbsp broken Kaju
2 green cardomon crushed
2 bay leaves
A pinch of salt for balancing the sweetness.
Method
Wash and dry the rice. Boil the milk with bay leaves for 10 minutes on a slow flame. Now add the rice and cook it for 10 minutes stirring it periodically. Now add a pinch of salt, raisins, crushed green cardamom and Kaju and boil it till the rice has cooked and the milk consistency has become thick. Now add the grated date jaggary according to the sweetness required. Keep on stirring on a slow flame till the jaggary has dissolved. Garnish it with grated jaggary from top.  It is ready to be served  hot or cold.

Bitter gourd vegetable ( Karele ki Sabji)

Bitter gourd vegetable (Karele ki  Sabji)
I had got this recipe from my friend long time back. It is a very tasty recipe which can be had with rice or chappati.
Ingredients
500 grams bitter gourd thinly sliced
1 big onion sliced
1 big tomato chopped
4 to 5 Curry leaves
1/2 tsp mustard seeds
1 red chilli
Salt to taste
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp chilli powder
2 tsp jaggary
1 tsp tamarind paste
2 tbsp oil
Chopped coriander for garnished
Method
Take a pan and add oil. As the oil heats up add curry leaves, red chillies and mustard seeds. Once the mustard seeds crackles then add the sliced onions. Saute the onions for 5 minutes. Add the thinly sliced bitter gourd. Saute it for 5 minutes. Add salt and  cook it till the bitter gourds are half cooked stirring it periodically. Add the chopped tomatoes, turmeric powder, coriander powder, chilli powder and cumin powder. Cover the pan and cook it on a slow flame stirring  the vegetables in between till the bitter gourds are cooked. Now add jaggary and tamarind paste and cook it for 5 minutes more. To serve garnish it with chopped coriander leaves.

Banana kheer with date jaggary and desiccated coconut

No cooking instant healthy sweet dish....

Banana kheer with date jaggary and desiccated coconut
Ingredients
3 ripe bananas mashed
1 ripe banana finely chopped
1 Dabur coconut milk pack
1 pinch of salt
2 tbsp honey
2 tbsp date jaggary or put according to the desired sweetness
2 tbsp desiccated coconut
2 dry figs chopped
2 seedless dates chopped
1 tsp broken Kajus
1 tsp raisins
2 pinch of cardamom powder
1 tbsp date syrup ( jhola gur known in Bengal) ( optional ) for garnishing

Method
Take a bowl and add the mashed and chopped bananas and coconut milk. Mix it well. Add the jaggary, honey and salt. Mix well and then keep adding the remaining ingredients except for the date syrup one at a time while mixing. Mix it well. Cool the kheer or have it as it is. Garnish it with date syrup. Enjoy the healthy sweet dish after any meal.

Fish bread with fish filling

Fish bread with fish filling

For the fish filling
Ingredients
500 grams basa or any boneless fish
2 onions sliced finely
1/2 tsp garlic
1 green chilli chopped
1/2 tsp garam masala powder
1 potato boiled and grated
1 tsp lime juice
Salt and pepper to taste
1 tbsp oil

Method
Steam the fish and mash it. Take a pan and  add the oil. Add garlic and onions and sauté it till the onions changes it's colour. Add chopped chillies, salt and pepper to taste, garam masala powder, boiled grated potatoes and fish. Stir fry it and combine all the ingredients well. Add lime juice and mix it. Keep it aside.

For the bread
3 cups of wheat flour
Salt to taste
1 tsp instant yeast
1 tbsp oil
Luke warm water

Method
Take  wheat flour, yeast and salt and kneading the dough with Luke warm water forming a soft dough. Add oil to the dough and knead again and keep for rising till it doubles.

For Assembling
Ingredients
Fish filling
Dough

Method
Preheat the oven at 200 degrees.
Knead the dough again and make balls, take one ball and roll it out. Cut the sides,  keeping space in the centre for the filling.  Put the filling in the centre. Then start braiding, over lapping each strip over each other.  For the eyes put pepper corn. Spray water and oil mix on the fish.  Keep it for 10 to 15  minutes covered. Apply egg spread and bake for 20 minutes at 200 degrees.

Topa Kuler (Jujube) Tok Jhal Misti Achaar / Bor ki Khati Tikhi Mithi Achaar


Topa Kuler (Jujubes) are Indian berries that are found in the month of Feb when Bengalis celebrates Saraswati Puja  on  Basanth Panchami  day. As a kid we were prohibited to eat Kul before the puja. My Ma use to get angry on me if I was caught eating this tangy berries with salt. Mouthwatering !! I still remember my Dida (Grandma) use to make this pickle in large quantity and when I use to visit her, my cousin and me use to very quietly hide and eat this pickle under the bed in the afternoons while every one was having their afternoon nap.  When ever I make this pickle it is so nostalgic, remembering my childhood day brings happiness to me.
Jujubes have to be be washed well and then after applying salt it has to be sun dried. It has to be then burst and then cooked. I have added jaggery and sugar, but you can add only jaggery. After it is cooked it is stored in a clean glass jar and kept in the sun for few days before enjoying it. 

Ingredients
250 grams  Kul / Jujube fruit / Ber
3/4 tsp Salt
1/2 tsp Turmeric powder
1/2 tsp roasted Panch phoran  powder ( roast the panch photon along with a dry red chilli and then powder it)
1/2 tsp Panch phoran
3/4 cup  Jaggery 
1/4 cup Sugar 
1 tsp Mustard oil
1 dry Red chilli

Method
Wash and dry the kul / ber. Burst them. Add  1/2 tsp salt to the bors and dry them in the sun for 2 to 3 hours. Take a pan. Add mustard oil. Heat the oil well. Add 1/4 tsp panch phoran and dry red chilli. Let the panch phoran crackle. Add the kul / bers, remaining salt and turmeric powder. Add the jaggary, sugar and 1/2 cup water. Let it simmer till the jaggary has incorporated well with the kul/ bers and the gravy has thickened. Add roasted powder panch phoran  and mix it well. Take off the gas and cool it. Store it in the glass bottle and you can have it the next day. But if you  leave it in the sun for 4 to 5 days to mature it will taste more better. Store it 6 to 8 months. Enjoy the Achaar with dal - rice, paratha.... Or eat it just like that. 

Left over Cake crumbs Pancake

When you bake a cake and after levelling the cake ... What do you do with the cake crumbs... Do you throw it or make cake pops  or make something else or eat it.
I made Chocolate pan cakes with Banana syrup..out of the cake crumbs....
Just break the cake crumbs, add sugar according to the taste, add milk according to the thickness of the batter, add a banana ( optional) and vanilla essence...... Egg or 2 tsp of curd. Blend it in a blender. Take butter and brush it on a pan. Add a big spoon of batter and wala... The pan cakes are ready... Add chopped banana with honey or any syrup of your choice for  for topping.

Thursday, 23 July 2015

Beguni (Eggplant Fritters)

Beguni is a traditional Bengali dish. This is served as a side dish with an afternoon meal – Dal and steaming hot Rice or with Khichuri. But it is a perfect rainy day snack too and eatten with Puffed rice. It is a very popular street food of Kolkatta... Comes under "Tele Bhaja"..


Beguni (Eggplant Fritters)
Ingredients
1 1/2 kg long Eggplant cut lengthwise and pieces should be of medium thickness.
1/2 cup Chickpea flour / Besan 
OR
1/4 cup All purpose flour / Maida + 1/4 cup Chickpea flour / Besan
A pinch of soda bicarbonate
1 Finely chopped Green chilli
Salt to taste
1/4 tsp Nigella seeds / Kalonji (Optional)
Oil for frying
Chat Masala for sprinkling

Method
Mix all the above ingredients with water except egg plant, oil and chat masala, whisk the rest of the ingredients well until fluffy. The consistency should not be too thick... Keep it aside. Take the eggplant and rub some salt on the eggplant. Take a fry pan. Heat the oil on medium low flame. Dip the eggplant into the batter and deep fry them until brown. Serve it hot sprinkling with some chat masala on top....

Minty Besan Chilla with Paneer Stuffing...

Minty Besan Chilla with Paneer Stuffing...
For the batter
Ingredients
2 cups Chickpea flour / Besan
1/4 tsp Ginger paste
2 Green chill chopped
2 tbsp Mint leaves chopped
1/2 tsp Carom seeds / Ajwin
Salt to taste

Method
Mix all the ingredients with water and make a semi thick batter consistency like pan cake batter. Keep it aside for 10 minutes.

For the Stuffing
Ingredients
1 cup Grated Paneer
1 finely chopped Onions
1 finely chopped Tomatoes
2 chopped Green chillies
1 tablepsoon chopped coriander leaves
Black salt to taste
1/2 tsp Lime juice
1/2 tsp roasted cumin seed powder
Option - 2 tbsp Grated Cheddar Cheese and 2 tbsp grated Mozzarella can be added..

Method
Mix all the above ingredients together for the stuffing.

For making the Chilla
Ingredients
Besan Batter
Filling
Oil for drizzling

Method
Heat a pan and pour a ladle full of batter moving the ladle in a circular motion from the centre to outward. Drizzles with 1/4 tsp oil around the batter. Cook the cheela on medium heat. Let it get crisp and then flip and cook for a about a minute. Flip it back. Add a tbsp full of the stuffing. Spread the stuffing length wise. Cook for few seconds. Fold the Chilla into half.
Cut the Chilla into half and serve it with tomato ketchup.

Hunan Style Veg Noodle and Rice

Hunan Style Veg  Noodle and Rice 

Ingredients 

1/2  pack Fried Rice Noodles ( Boiled as per the instruction given in the packet and fry it in oil)

2 cup cooked Rice

3 tbsp Soy sauce

1 tbsp Red chilli oil

2 tbsp Rice wine Vinegar

1 tbsp  Sugar

2 tbsp Water

Salt to taste 

1/4 tsp Ginger chopped 

1/2 tsp Garlic chopped 

2 tbsp  Spring Onions sliced

2 tbsp Peas

4 red chillies cut into half

1 sliced  Carrot

1/3 Cup sliced Mushrooms

1/3 Cup thinly sliced Yellow / Red Bell pepper

2 tbsp Sesame seed oil


Method 

 In small bowl, combine 1tbsp sesame oil, red chilli oil, soy sauce, vinegar, sugar, garlic, ginger and water. Keep it aside.  Take  a wok. Add 1 tbsp sesame seed oil. Add green onions, peas, carrots, mushrooms, chillies and bell pepper to the oil. Toss it for 3 to 5 minutes. Mix the vegetables, sauce , salt, rice and noodle together. Toss it  on  a medium flame for few minutes.  Serve hot.

General Tso's Chicken

General Tso's Chicken
It is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in most Chinese and Asian themed American restaurants. The dish is most commonly regarded as a Hunanese dish.
The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynastygeneral and statesman, although there is no recorded connection to him.
Informative source Net..

For Chicken Marination and Frying
Ingredients
500 grams boneless chicken cubes
3 tbsp Soy sauce
1 Egg beaten
1/2 tsp Pepper powder
5 tbsp Cornstarch
All purpose flour as needed
Salt as required
Oil for fry

Method
Combine the chicken cubes with the egg, soy sauce, and pepper. Add  cornstarch to coat the chicken. Take all purpose flour give second coat to the Chicken cubes. Heat oil in a wok and fry the chicken cubes.

For the Sauce
2 tbsp  Soy sauce
1 tbsp  Rice vinegar
1 tbsp Oyster sauce
1/2 tbsp Sesame seed Oil
1 tbsp Sugar
3 tablespoons Water
1 tbsp Ginger minced
2 tbsp Garlic minced
2 tsp  Cornstarch 
2 tbsp spring onions chopped for garnishing
5 small Dried red chilli for seasoning
1/2 tbsp oil for seasoning
Note: As soya sauce is salty add salt as required..

Method
Combine the sauce ingredients in the bowl, stir to mix the ingredients. Add 1/2 tsp oil in a wok. Add red chillies. Sauté it for few seconds. Add the sauce. Cook it till thick. Add the fried chicken cubes and mix it. Add the chopped spring onion for garnishing. Serve hot.

Wednesday, 22 July 2015

Mini Cheese Margherita Pizza

Mini Cheese Margherita Pizza
Ingredients
2 cup Wheat flour 

1 1/2 cups   All purpose flour 

9 grams Dry Yeast

1 tsp Sugar

1/4 cup Luke warm Water

Salt to taste

1cup grated Mozzarella 

1/2 cup grated Cheddar Cheese 

1 cup Pizzasauce

2 Tomato chopped 

1/4 cup Basil leaves chopped 

2 tbsp Olive oil 


Method
Pre heat the oven to 180 degrees celcius.
Add wheat flour, All purpose flour, salt in a bowl, mix it and keep it aside. Take lukewarm water and add sugar and yeast. Let it rise. Add the yeast water and more water if required little at a time to the flour. Mix it and knead it into a soft dough. Add 1/2 tbsp olive oil, cover and let it rise. Punch the dough and divide the dough in to 2 portions. Take one portion of the dough. Sprinkle some flour on the platform and roll the dough out. Take a cookie cutter and cut out in to round disc shape. Repeat the process till the dough is over. Grease a baking tray with oil. Arrange the cut out dough on the tray. Take a fork and prick on the cut out dough. Add 1 tbsp spoon of mozzarella and cheddar mix. Add the tomato and basil leaves, add a tbsp of pizza  sauce and again top it up with cheese.  Bake for 15-20 mins at 180 degrees celcius till the bread has become brown from the sides and cheese has melted on top.  Serve hot..

Option - Add chopped onions and capsicum to make vegetable pizza..

Tuesday, 21 July 2015

Aloo Chigrier Kalia (Potato Prawn Curry )


Kalia is a thick gravy prepared with fish like Rohu or Katla. I have prepared it with prawns. 
It is a Bengali dish and it is served with hot steaming rice. It's a must try dish, worth the try. 


Ingredients 
22 Medium size Prawns cleaned and deveined 
2 medium sized Potatoes cut into cubes 
1 large Onion paste
1 large Tomato paste
1 1/2 tsp Garlic - Ginger - Green Chilli paste
2 Green Chillies slited 
1 Bay leaf 
1/2 tsp Cumin seeds
1 tsp Garam Masala powder 
1 tsp Turmeric power
1/2 tsp Chilli powder
1/2 tsp Coriander powder 
Salt to taste 
1 tsp Sugar 
1/4 cup + 2 tbsp  Mustard Oil 
1 tbsp Ghee

Method 
Marinate the prawns with little salt and 1/2 tsp turmeric powder. Keep it aside for 10 minutes. Heat 1/4 cup of oil in a wok, fry the potato cubes until light brown in colour.  Keep them aside. In the same oil, fry the prawns in batches for a minute until the colour of the prawn changes.  Remove the prawns and keep them aside. Add the remaining oil, let it heat. Add cumin seeds, green chillies and bay leaf, sauté it for few seconds.  Add ginger - garlic and chilli paste, sauté for a minute. Add the onion paste, fry till the paste turns light brown in colour. Add the salt, sugar, turmeric powder, chilli powder, coriander powder and 3/4 tsp of the garam masala powder. Sauté for another minute.  Add  the  tomato paste. Saute for 5 minutes, till the oil separates out from the masala. Add fried potato pieces, stir it and add 1 1/2 cups of water. Mix well. Cover and cook with the  lid closed until potatoes are cooked, add the prawns and simmer for 5 minutes. Drizzle ghee and  sprinkle the remaining garam masala powder over the gravy.  Serve hot with rice.


Monday, 20 July 2015

Begun Pora / Bengali Style Baigan Bharta

Begun Pora / Bengali Style  Baigan Bharta

Ingredients 
1 big  whole Eggplant  
1 Onion chopped 
1 Tomato chopped 
2 Green chillies chopped 
1/2 tsp finely chopped Ginger 
1 tbsp of chopped Coriander leaves 
Generous drizzle of Mustard oil 
Salt to taste

Method 
Take the Eggplant and give 2 slits on the eggplant, keeping the stem of the eggplant intact. Roast the eggplant on the gas... Roast the eggplant till cooked completely. Once cool peel off the skin. Take the pulp and mash it. Add the rest of the ingredients and mix it well. Have it with hot Chappati / Phulka / Roti...

Achari Chana Aur Luki ki Dal Achari Yellow Split lentil and Bottle Gourd Dal

 Achari Chana  Aur Luki  ki Dal

Achari Yellow Split lentil and Bottle Gourd Dal

Ingredients

1/2 cup half Boiled Chana Dal / Yellow Split lentil

1 small size  Luki / Bottle Gourd cut into small  stripes ( preserve the skin for Lauer Khosha Bhaja)

1 Green  chilli slit

1 Tomato chopped

1 Onion chopped

1/2 tsp Garlic paste

Few  Curry leaves

1 Dry Red Chilli

1/4 tsp Nigella seeds

1/2 tspTurmeric powder

1 tbsp Achari powder

Salt to taste

1 tbsp Coriander leaves chopped

Water preserved from the boil dal + more if required

1 tbsp Sesame seed Oil

For the Achari powder

Ingredients

1/4 tsp Coriander seeds

1/4 tsp Cumin Seeds

2 Dry Red chili powder

1/4 tsp Mustard seeds

1/4 tsp Carom seeds

1/4 tsp Fennel seeds

1/4 Fenugreek seeds

1/4 tsp Dry Mango powder

Method

Grind all the above spices into powder..

 Method

Take a pressure cooker. Add 1/2 tbsp oil and let it heat. Add the chopped onion and green chilli. Stir it till translucent. Add the chopped  tomato.  Cook it for 3 minutes. Add salt, turmeric powder and the Achari masala. Sauté it for 2 minutes. Add the half boiled dal and bottle gourd. Stir it well. Add preserved water from the dal and more water  if required. It should be 1 1/2 cup water. Cover the cooker and give 3 whistles. After the cooker cools down.. open the cooker. If the gravy is dry then add 1/2 cup water or more as per the gravy required. Add dry mango powder. Simmer the dal for 10 minutes. Add another 1/2 tbsp oil and let it heat. Add nigella seeds, curry leaves and dry chilli. Drizzle the seasoning over the dal. Add coriander leaves for garnishing. Serve it  hot with Roti or Rice..   

Sunday, 19 July 2015

kabsa

Kabsa
Few years back I had this dish in a restaurant while traveling from Dubai to Oman border. Just loved the dish. After that I never had it but it was always there in my mind. Finally I made this at home today.... On the occasion of Eid.. 

Kabsa is a family of mixed rice dishes that are served mostly in Jordan and Saudi Arabia, where it is commonly regarded as a national dish in these countries. Kabsa, though, is believed to be indigenous to Yemen. In countries such as Jordan, Qatar, Oman, the United Arab Emirates, Bahrain, Iraqand Kuwait, the dish is popularly known as machbūs, but is served mostly in the same way. These dishes are usually made with rice (usually long-grain, such as basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it.  The spices used in kabsa are largely responsible for its taste. The dish can be served hot with daqqūs, which is a home-made Arabic tomato sauce. Kabsa is also known as machbūs in the Persian Gulf region. 
Informative source Net.. 

Ingredients
1 whole Small Chicken or Chicken cut into 4 pieces
1 1/2 cup Rice soaked
1 1/2 liter Water
Salt to taste
4 tbsp Butter
2 Onion chopped
2 Tomato chopped
2 tbsp Tomato purée
1 tsp Garlic paste

 Spice mix
1 tsp Coriander powder
1/2 tsp Pepper powder
1/2 tsp Chilli powder
1/4 tsp Cumin powder
2 pinch Nutmeg powder
1 stick Cinnamon
4 Cloves
2 pinch Saffron
1 bay leaf
1/2 dry Lime powder (Optional)
Mix all the powder spices together in a bowl.

For Garnishing
1 tbsp Almond chopped
1 tbsp Cashews
1 tbsp Raisins
Fry all the above ingredients for garnishing in 1/2 tbsp Butter

Method
Add water, chicken and salt in a pot.
Cover pot and cook until the chicken is cooked.Remove chicken from stock and set aside. Reserve stock. In another pot melt butter and fry chicken from all sides until get a brownish colour. Remove chicken and set aside.In the same butter fry garlic and onions until onion golden brown. Add spices, tomatoes and tomato puree, mix well. Pour 2 1/2 cup chicken stock. Add rice, cover and cook until rice 80 % done. Now place chicken on top of rice and simmer about 10 minutes.Garnish with nuts and serve with Daqqūs and Salad.

Daqqūs - Arabic Tomato Salsa
Ingredients
3 tomatoes cut into 4 pieces
1/2 cup of Coriander leaves
2 Garlic
Salt to taste
1 tsp Cumin seeds

Method
Put all ingredients in the food processor. Blend all the ingredients in the processor.

Wednesday, 15 July 2015

Kanchakalar Khosha Bata / Raw Banana Peel Chutney....

Kanchakalar Khosha Bata / Raw Banana Peel Chutney.... 
 
We Bengalis have a habit of cooking all parts of the vegetables... May be in olden days people lived in joint family needed to cook food in bulk, so making a dish from the skin of the vegetable gives in an additional side dish to a meal. Khosha Bata can be made from some  of the vegetables like Bottle gourd (Lauer Khosha Bata), Raw banana( Kanchakalar Khosha Bata), Pointed gourd ( Potoler Khosha Bata), Peas skin (Koraichutir Khosha Bata).... Recipes of these various vegetable Bata will differ... So today I am making...Kanchakalar Khosha Bata which is s very traditional Bengali dish. Though the dish does not look appealing, it is rich in Iron and is extremely delicious to have it with hot steamed rice.

Ingredients
Peel/ Skin of 4 Raw Bananas 
3 cloves of Garlic
1 Green chilly
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Mustard oil
1/4 tsp Nigella seeds / Kalonji

For seasoning
1 tsp Mustard oil
1/4 tsp Nigella seeds / Kalonji
1 Dry red chillies

Method 
Pressure cook the peels/ Skin. Take a pan. Add 1/2 tsp Mustard oil. Heat it till smoking hot. Reduce the flame. Add Nigella seeds/Kalonji. Add the garlic cloves. Sauté the garlic till brown. Add the peels/ skin, salt and turmeric powder. Cook for 5 minutes. Take it off the flame and cool it. Blend the banana peel and the garlic in a blender in to a course paste. In a small pan add the mustard oil. Once the oil is heated, add in the Nigella seeds and the dry red chillies. Sauté on medium flame until the red chillies are roasted and browned. Add the peel paste and sauté on low heat for 5 minutes until the raw smell disappears. Have it with hot steaming rice.