Kur Kure Chicken Pakora

Kur Kure Chicken Pakora 

Monsoon and garm...garm.... chai... pokora and bhajiyas.. has to be there. Let's have a non veg pakora .. Chicken Pakora.. crispy and cruncy..Su Style.... Easy to make..
Ingredients
1 bowl Boneless Chicken breast pieces
1 small Onion chopped
1 Green Chilli
2 Garlic Clove
1 small piece Ginger
1 tsp Madras Curry powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Gram flour
3 tbsp Rice flour
Few Coriander leaves
Oil to fry

Method
Take all the above ingredients except oil and add it into a chopper or food processor. Coarsely grind the ingredients. Heat oil in a wok. Add 1/2 tsp mixture into the oil. Repeat the process till the wok is full. Fry it till golden brown on a low flame. Serve it hot...

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

Stirred Cottage Cheese and Veggies with Jew's - ear Fungus....

During my husband's recent visit to China, one of his Chinese business associate had gifted him this dried Fungus... I was curious to try it out..loved the spongy.. rubbery texture. 

Auricularia auricula-judae, also known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus. It has ear-like shape and brown colour, it grows on elderly woods. The name derived from the belief that Judas Iscariot hanged himself from an elder tree and is known as Judas's ear... And eventually became Jew's ear, while today jelly ear and other names are sometimes used. The fungus can be found throughout the year in temperate regions worldwide, where it grows upon both dead and living wood. It is popular and used in many Chinese dishes, such as hot and sour soup, and also used in Chinese medicine. It has a rubbery texture and no flavour of it's own... 

Ingredients

1 bowl  Cottage cheese cut into cubes

12 Jew's ear Fungus soaked it hot water for 2 minutes, till double in size, drain out the water and then slice it

1 Onion cut into cubes

1 tbsp Garlic cut into strips

1 tbsp Ginger cut into juliennes

2 Green Chillies slit into to half

1 cup Mix colour Capsicum cut into cubes

Sauce

2 tbsp Oil

Method

Heat oil in a wok. Add the garlic and chillies. Sauté it for a minute. Add onion and stir fry it for 2 minutes. Add the capsicum. Sauté it for a minute. Add the fungus and the cottage cheese. Stir it. Add the sauce and ginger. Stir fry it for 2 minutes. Serve it hot. 

To make the Sauce

Ingredients

2 tbsp Soya sauce

1 tbsp Chilli Vinegar

1 tbsp Honey

1 tbsp Tomato Ketchup

Salt to taste

1 tbsp Corn Starch

1/4 cup Water

Method

Mix all the above ingredients in a bowl.

Chingri Macher Bhorta

Chingri Macher Bhorta 

Prawn Bharta 

This is  a very popular Bangladeshi dish. It is spicy mashed prawns dish flavoured with garlic, ginger, fried dry chillies and mustard oil. It is eaten with steamed hot rice. You can actually finish all the rice with this dish.. 
Ingredients
1 cup medium size Prawns deshelled and cleaned
2 Onions sliced
4 Garlic cloves minced
1/2 tsp Ginger minced
2 tbsp Coriander leaves chopped
3 Dry Red chillies
Salt to taste
2 tbsp Mustard oil

Method
Take a pan, add 1 tbsp oil. Heat it till smoking hot. Lower the flame, fry the red chillies till brown in colour, remove and keep it aside. In the same pan, add the garlic and ginger. Sauté it for 2 minutes. Add the prawns and sauté it till it is cooked. Remove it from the pan and cool it. Add it into the grinder and roughly grind it... some pieces of the prawns should be seen or the prawns can be chopped into small pieces. Take a mixing bowl, crush 2 chillies and add it in the bowl. Add the onions, coriander leaves, salt and mustard oil. Mix it well. Add the prawns and mix again. Garnish with some more coriander leaves and the remaining chilli. Serve it with hot steaming rice.

P. S. Instead of sautéing the prawns, boiled prawns can be also used. Fresh green chillies can also be used instead of dry red chillies. 

Fish Egg Omelette Singaporean style...

Fish Egg Omelette Singaporean style...

Recently during my visit to Singapore, I had this amazing Oyster Omelette in one of the Hawker centre. Though it was delicious, but oily. Back home I wanted to desperately make this dish, I could not get Oyster... so tried to be a bit innovative... I had Rohu fish eggs which I used in place of Oyster.

For Fish Egg Omelette
Ingredients 
1 bowl of Rohu Fish Eggs
3 Eggs
4 Garlic cloves finely chopped
1 Spring Onion chopped
2 tbsp  Cornflour
1 tbsp  Rice flour
1 tbsp Soy Sauce
1 tbsp Oyster sauce
1 tbsp Rice wine
Salt to taste
1/4 tsp Pepper powder
2 tbsp Oil
Few Coriander Leaves for Garnishing

Method
Wash the Fish eggs and drain well. Mix both cornflour and rice flour together with 8 tbsp of  the water to make a thin batter. Heat a large heavy frying pan until very hot and add 1 tbsp oil and spread it. Pour in the batter and cook  until the batter is half set. Add the eggs and spread it on the batter. When the eggs are almost set, cut the Omelette into pieces and set it aside on the pan. Pour the remaining oil and fry the garlic for a few seconds. Add the soy sauce, wine, salt and pepper. Add fish eggs  and cook for 2 minutes. Mix in the egg Omelette and spring onions. Garnish with coriander leaves  and serve hot with Chilli sauce.

Chilli Sauce

Ingredients
4 Red Chillies
4 Garlic clove
1 piece of Ginger
2 tbsp Vinegar
1/2 tsp Sugar
Salt to taste
3 tbsp Water

Method

Add all the above ingredients in a blender, blend it till fine paste.

Asian Grilled Snapper Su's Style.....

Asian Grilled Snapper Su's Style.....

This a simple grilled fish, made with Asian flavours, an experiment in my kitchen. The flavour of curry leaves is very dominate here.

For making the Tomato paste
Ingredients
4 Tomatoes de seeded and cut into pieces

Method
Take a blender, add the tomatoes and blend it. Take a pan, add the tomato puree. Cook the purée till all the water dries up and it turns into a paste.

For the  Marination of the Fish (Stage 1)
Ingredients
Whole Snapper fish about a kg. cleaned and slit
Salt
Juice of 1/2 lemon

Method
Marinate the fish with lemon and salt. Let it rest for 15 minutes.

For the Wet paste
Ingredients
1/4 cup Curry leaves
4 Fresh Chillies
14 Garlic cloves
1 small piece Ginger sliced
Salt to taste
1 tsp Cumin seeds
Tomato paste
2 tbsp Lemon Juice
2 tbsp Sesame Oil or Olive Oil

Method
Grind all the above ingredients in to a paste.

For the  Marination of the Fish (Stage 2)

Ingredients
Fish
Wet paste

Method 

Rub the paste properly on the fish and in between the slits. Let it rest for 20 minutes.

To Grill the Fish
Ingredients
Marinated Fish
Lemon slices
Tomato slices
Onion slices
Handful of Curry leaves
2 tbsp Oil

Method
Take a baking tray. Spread 2 layers of foil paper. Keep the fish in the centre. Add the curry leaves, lemon, tomato and onion slices around the fish. Bake it at 200 degrees celcius for 10 minutes. Take out the tray and drizzle oil on the fish. Bake it for another 10 minutes. Serve hot.

Jhatpat Chicken Kabab

Jhatpat Chicken Kabab

This dish is a quick solution for a lazy day when you don't want to cook, but at the same time want to  eat some thing different. It is a very easy and a quick dish... 

Ingredients

200 grams Boneless Chicken pieces

1 Onion cut into big slices

3 fresh Chillies

6 to 8 Garlic cloves

1 small piece of Ginger cut into pieces

Handful of Coriander leaves

Handful of Mint leaves

Salt to taste

1/2 tsp Red Chilli powder

1 tsp Garam Masala powder

Juice of 1/2 Lime

Oil to fry the Kababs

Method

In a food processor or a chopper add all the above ingredients except oil. Grind the ingredients for 2 minutes properly. Take a  big lime size portion of the mixture and flatten it. Repeat it with the rest of the chicken mixture. Heat oil in a pan. Fry it on a medium low heat till golden brown in colour. Serve it with pudina chutney, onions and lime.    

Eggdli Muffins...

Eggdli Muffins... 😃😃

A twist with the leftover idli batter with eggs....... Good for breakfast or snacks... Enjoy with Chutney or Sauce... 

Ingredients 

1 bowl of Idli Batter

1 Onion chopped 

Few Coriander leaves chopped 

1 or 2 Green chillies chopped 

2 Eggs 

Salt to taste 

1/4 tsp Chilli powder 

1/4 tsp Sambar powder 

Oil to grease the Muffin tin

Method 

Take a mixing bowl, add the batter, eggs, onions, coriander leaves, green chillies and salt. Mix the batter. Grease the muffin tray moulds. Pour the batter in the muffin moulds. Sprinkle the chilli powder and sambar powder on top of the batter. Bake at 180 degrees celcius for 20 minutes or till done. Insert  a toothpick and check... Serve hot with the Chutney...

P.S. Other vegetables like chopped capsicum, carrot can be added. Leftover keema can also to added for a change...

Lau re Much Muche Khosha Bhaja served with Taak Massor Dal with Radhuni Phoran.....

Lau re Much Muche Khosha Bhaja served with 

Taak Massor Dal with Radhuni Phoran.....

Crispy Bottle Gourd Peel Fry served with 

Sour Split Red lentils with Wild Celery seeds seasoning.. 

As summer is in, I prefer to have simple and light food. Some thing sour and tangy... Taak Massor Dal with Radhuni Phoran is a simple dal made with raw mango to have a tangy.... Sour taste with wild celery seeds which has a distinct flavour and one of the key ingredient in Panch Phorn. It is rare to find it in local markets, but is available in Bengali stores.

Lau re Much Muche Khosha Bhaja is a very interesting side dish made from the peels of a Bottle Gourd. We Bengalis make a dish out of the vegetable peels too. If you see there are more nutritious values in the peels of a vegetables which we thrown away. This is a crispy fry dish which goes well with hot dal and steam rice. It is absolutely a soul food.... 

Lau re Much Muche Khosha Bhaja

Ingredients 

1 bowl of Bottle Gourd Peel cut into thin slices

1/4 cup Rice Flour

2 tbsp Gram Flour

1 tbsp Poppy seeds

1 tsp Nigella seeds

1 tsp Green Chillies chopped 

Salt to taste 

Oil to deep fry

Method 

Mix all the above ingredients except oil together. Mix it well. Let it stand for 10 minutes. Heat oil in a wok, spread the bottle gourd peels little at a time on the hot oil, fry on medium heat till crispy and golden in colour. Serve it with hot Taak Massor Dal and Steam Rice. 

Taak Massor Dal with Radhuni Seasoning 

Ingredients 

1/2 cup Massor Dal / Split Red Lentil washed and soaked

1 Onion chopped 

4 to 5 pieces of Raw Mango 

1 Green chillies slit 

1/2 tsp Radhuni / Celery seeds

2 Bay Leaves

1 Dry Red Chilli 

1/2 tsp Turmeric powder

Salt to taste

1 tbsp Oil  

Few Coriander leaves chopped 

Method

Take a pressure cooker. Add oil, let it heat. Add Radhuni seeds, bay leaves and dry chilli. Let the seed crackle. Add the onion and green chilli, fry till translucent. Add the mango pieces, stir it. Add the soaked dal, salt and turmeric powder. Stir it, add 3 cups of water. Pressure cook and give 3 whistles. Let the pressure release on it's own. Add a cup of water more, depending on the consistency wanted. Simmer for 5 minutes more. Add coriander leaves for garnish. Serve hot.

Red Mullets Green Masala Fry

Red Mullets Green Masala Fry 

For the Green Masala

Ingredients 

1/2  cup Coriander leaves chopped 

2 Green chillies

1 small Ginger piece

6 Garlic cloves 

1 tbsp Lime juice Or Vinegar Or 1/2 piece of Lime marinated in salt.

1/2 tsp Cumin seeds 

1/4 tsp Sugar 

Salt to taste

 Method 

Grind all the ingredients together. 

P.S. I did not have fresh lime juice so I substituted lime juice with lime marinated in salt.

To Marinate 

Ingredients 

2 Red Mullets cut into halves 

Green Masala

Salt to taste

 

Method 

Apply salt on the fish and keep it aside for 10 minutes. Then rub the green masala on the fish and marinate the fish for 30 minutes.

To Fry

Ingredients 

Marinated Fish 

1 Onion sliced 

1/2 cup Rice Flour 

1/4 tsp Chilli powder 

Salt to taste 

Oil to Shallow fry

Method 

Take rice flour in a plate and add salt and chilli powder. Mix it. Coat the fish in the rice flour. Heat oil in a pan. Shallow fry the fish till golden brown on both the sides. Serve hot with sliced onions.

Kitchen King Chicken Fry

Kitchen King Chicken Fry

This is an experiment in my kitchen.. The taste is awesome. 

To Marinate and Fry the Chicken 

Ingredients 

300 grams Chicken with bones

2/3 cup Rice Flour 

1/2 cup All Purpose Flour 

2 tbsp Curd

Salt to taste 

Oil to deep fry

Method 

Marinate the chicken with salt and curd and keep it aside for 30 minutes. Add the rice and all purpose  flour and toss it. Heat the oil and deep fry the chicken for 5 minutes. Take it out and drain the oil. Add the chicken back in the hot oil and fry till crispy brown in colour.

Seasoning for the Fried Chicken 

Ingredients 

Fried Chicken 

2 Onion sliced 

4 Garlic cloves chopped 

4 Red Dry Chillies broken into pieces 

2 tbsp Tomato Ketchup 

1/4 cup Water

Salt to taste 

1 tsp Cumin powder 

1/2 tsp Chilli powder 

11/4 tsp Kitchen King Masala powder 

2 tbsp Oil 

Few Coriander leaves chopped

Method 

Take  a pan, add oil and heat it. Add the garlic, chillies and onions. Sauté till the onions are translucent. Add salt, chilli powder, cumin powder and the kitchen king masala powder. Stir it. Add the tomato ketchup. Stir it,  add water and simmer  for 2 minutes. Add the chicken, toss it and stir fry it till all the seasoning incooperates well with the chicken. Garnish with coriander leaves.  Serve hot.

Ladies Finger / Okra fried in Soda Batter

Ladies Finger / Okra fried in Soda Batter 

It serves as a side dish or a crispy snacks or an appetizer. Easy to make and tasty too.   

 

Ingredients 

150 grams Okra cut into half lengthwise

Batter 

Oil for deep frying 

Method 

Take a wok, add oil, let it heat, dip each pieces separately in the batter and fry it in the hot oil till crispy and brown. Serve hot.

For the Batter 

Ingredients 

1 cup All Pupose Flour

Salt to taste

1/2 tsp Chilli powder

1/2 tsp Curry Powder

1/2 tsp Carom seeds

Club soda/ Drinking soda as per the requirement 

Method

Mix all the above dry ingredients and add soda little at a time to make a medium thick batter.

Dahi Palak Vada

Dahi Palak Vada 

 For the Palak Vada 

2 cups of Spinach leaves chopped, and sautéed in 1/2 tsp oil till the water dries up

1 cup Gram flour

Pinch of Soda bicarbonate 

Salt to taste 

1/4 tsp Carom seeds 

Oil to fry 

Method 

Take a mixing bowl, add the spinach, gram flour, salt , carom seeds and soda bicarbonate. Mix it well. Heat oil, add 1 tsp of the batter in hot oil and fry the Palak vadas till brown, once done, keep it on the absorbent paper, cool it and break it into half. 

For the Dahi Palak Vada

 Ingredients 

Palak Vada 

2 Cups Curd 

1/2 cup Milk

1 tbsp Green Chutney ( Add  1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)

1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thicken up a bit)

Salt to taste 

2 tbsp Sugar 

1 tbsp Sev

Sprinkle of Chat masala

Few Coriander leaves chopped for garnishing 

Few Pomegranate seeds for garnishing 

Method

In a mixing bowl, add curd, milk, salt, sugar. Beat it well. Add the broken pieces of vada. Mix it. Drizzle the green chutney and the sweet chutney, sprinkle the chat masala. Sprinkle the sev, coriander leaves and pomegranate seeds from top. 

Crispy Palak Chaat / Spinach Chaat

One must include green vegetables in the diet. Some time children don’t want to have vegetables. We can always innovate Recipes with vegetables which will encourage the children to have vegetables without fuss. Spinach is a good source of iron.... Here I have made a healthy Chaat with spinach...

To make the crispy Palak 

Ingredients 

Few Fresh Palak /Spinach leaves around 12 whole leaves 

Oil to Drizzle

Salt to sprinkle 

Method 

Take a baking tin, spread the Palak leaves, drizzle oil and sprinkle some salt. Bake it at 200 degrees for 15 minutes. Half way in between turn the leaves. Bake till crispy. 

For the Palak Chaat 

 Ingredients 

Crispy Palak leaves

1 small Potato cut into cubes and boiled 

1 small Onion chopped

4 tbsp Beaten Curd 

3 tbsp Green Chutney ( Add 1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)

2 tbsp Red Chutney ( Add few Garlic cloves, 2 Dry Red chillies and salt in a blender and blend it together with little water)

1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thickens up a bit)

1 tbsp Sev

Drizzle of Lime juice

Sprinkle of Chaat masala

Few Coriander leaves chopped for garnishing 

Few Pomegranate seeds for garnishing 

Method

On a plate first add the crispy spinach leaves, then one by one add the potatoes, onions, curd, green chutney, red chutney, sweet tamarind chutney, drizzle the lime juice , sprinkle the  chat masala, add the sev and then garnish with coriander leaves and pomegranate seeds... 

Echorer Chop (Jackfruit Chop)

Echorer Chop (Jackfruit Chop)
Ingredients
1 cup  Raw Jackfruit pieces boiled
2 Potatoes boiled
1 Onion chopped
6 Garlic Cloves minced
1 tsp Ginger minced
1 tsp Chillies minced
1/2 tsp Cumin seeds
1 Bay leaf
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/4 tsp Turmeric powder
1/4 tsp Bhaja Masala powder ( Roast 1/4 tsp cumin seeds, 1/4 tsp coriander seeds and 1 dried red chill together and grind it in to a powder.)
1 tsp Broken Cashew nuts
1 tsp Raisins
Salt to taste
1 tsp Sugar
1/2 cup Corn flour
2 cups or more Bread crumbs / Roti crumbs
1/2 tbsp Ghee
Oil to fry

Method
Mash the jack fruit and the potatoes together. Take a pan, add ghee. Let it heat. Add cumin seeds and bay leaf. Let the cumin seeds crackle. Add the onion, ginger, garlic and chillies. Sauté it till the onions are brown in colour. Add the mashed potatoes and Jack fruit. Mix it. Add the cumin powder, garam masala powder, turmeric powder,  salt and sugar. Mix it well. Add cashewnut and raisins. Stir and cook it till it starts to form a dough. Take it off the flame and add bhaja masala. Mix it. Let the mixture cool. Meanwhile take the corn flour and little water at a time and make a thin batter. Take the mixture and divide it into big lime size portions. Take a wok and heat oil to fry. Take one portion and give a oval it, dip it in the batter and coat it with bread crumbs. Dip it back into the batter and coat it with bread crumbs again.  Repeat it with other portions.  Deep fry it till golden brown in colour.
Or brush oil on the chops and bake at 200 degrees celcius for 25 minutes till golden brown in colour. Serve it hot with Kasundi, Tomato ketchup and salad.

For the Roti Crumbs..
Crisp the Rotis in the microwave, break into pieces and grind it into powder.

Chinese Pineapple, Cottage Cheese With Cashewnuts

Chinese Pineapple, Cottage Cheese With Cashewnuts

For the sauce
Ingredients
2 tbsp Rice wine (optional)
1 tbsp Vinegar
2 tbsp Soya Sauce
2 tbsp Honey
2 tbsp Tomato Ketchup
1/4 cup Water
2 tbsp Cornflour
1⁄4 tsp  Chinese five spice powder
Salt to taste

Method
Mix all the above ingredients together.

For the Chinese Pineapple Cottage Cheese With Cashewnuts
Ingredients
250 grams Cottage cheese cubes
1/2 cup Spring onions chopped
1 Onion cut into cubes
1 Green Capsicum cut into cubes
1 cup Pineapple cut into cubes 
1 tsp Ginger finely chopped
4 Garlic cloves chopped
1 tbsp Red Chillies sliced
1/2 cup roasted Cashew nuts
3 tbsp Sesame seed Oil

Method
Fry the paneer in the oil, remove and keep it aside. Add the onion, ginger and garlic. Saute till the onions are translucent. Add the capsicum, chillies and pineapple. Stir for 3 minutes, add half of the spring onions , cottage cheese and cashew nuts, stir for 2 minutes.  Add the sauce and on high flame stir fry till the sauce thickens up. Add the remaining spring onions to garnish. Serve hot.

Jamaican Fried Red Snapper

Jamaican Fried Red Snapper

Must try... The pickled Vegetable and the fish combination is awesome..

For Marinating the Fish and Frying the Fish

Ingredients

4 Red snapper, cleaned, scaled, washed and give 3 cuts 

Salt to taste 

1 tsp Pepper powder 

Oil for frying shallow 

Method 

Rub salt and pepper on both side of the fish. Heat oil in a pan over. Fry the fish until browned and crisp.  Remove fish and place on a paper towel.

For the VegetableTopping 

Ingredients 

2 medium Onions sliced

1/2 large carrot, peeled and cut into thin strips

1 tsp Garlic minced

1 Chilli minced 

1 sprig fresh Thyme leaves

1/4 cup Vinegar

1 tbsp Water

1/2 tsp All spice powder (1 small stick Cinnamon, 2 Cloves, small piece Nutmeg and 4 Pepper corn)

Salt to taste 

1/4 tsp Brown Sugar

1 tsp Oil retained from the fish fry. 

Method 

Heat 1 teaspoon oil in a pan. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, chilli, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes .Serve fish with this topping...

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....

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....