Showing posts with label Snack Non veg. Show all posts
Showing posts with label Snack Non veg. Show all posts

Thursday, 28 April 2022

Fish Tikki

 


Fish Tikki - 

One of the easy recipes for starters or snacks - enjoy with Chutney - Sauce or Salad 

Any boneless fish will do like ravas, basa, tuna or ghol fish 


Ingredients 

300 grams  Fish fillets

1 big size Potato boiled and mashed 

1 Egg 

2 Garlic cloves 

1 small piece of Ginger 

1 or 2 Green Chillies 

1 tbsp Coriander leaves  

1 tsp Lemon juice 

Salt to taste 

1/2 tsp Cumin powder 

1/4 cup All Purpose flour 

Oil for shallow frying


Method

Add the fish, potato, garlic, ginger, chillies, lemon juice, coriander leaves, cumin powder, salt and egg in a chopper, mix and blend it well. Remove the mixture in a bowl, mix it well into a soft dough… take lemon size portion of the mixture and shape them in to a tikki. Lightly coat the fish tikki with the flour.. Dust the excess flour and keep the tikkis in the fridge for 15 minutes. Take a pan, pour oil, after the oil is hot, reduce the flame and shallow fry the tikkis until golden brown in colour. Serve the fish tikkis with the sauce or chutney of your choice.

Tuesday, 29 March 2022

Mushrooms and Prawns Stuffed Long Buns



When we do anything with love, it happy us…. 

Even though I am unable to bake frequently … but when ever I bake, this gives me immense happiness… 

Had some mushrooms in the fridge.. hence used them in this recipe… but any type of stuffing can be used. 

Here is my recipe - 

For the Stuffing  

Ingredients 

1 packet of mushrooms sliced 

Few Prawns cleaned and chopped 

1 Onion sliced 

4 to 5 Garlic cloves finely chopped 

1 or 2 Green Chillies finely chopped 

1 pack of Knorr  Sweet Corn Veg Soup 

1/2 tsp Chilli flakes 

Salt to taste 

2 tsp Butter 

1 tbsp Olive Oil 

1/2 cup Milk 


Method 

Take 1/2 cup of Milk, empty the packet of the soup, stir and keep it aside. Take a pot, add 1 1/2 tsp butter, as the butter melts, add olive oil, add the chopped garlic, green chilli and sliced onion. Stir fry until translucent. Add the mushrooms, stir and cook for a minute, add chopped prawns, stir for few minutes, add the chilli flakes and salt. Pour the milk. Lower the flame and stir continuously until all the ingredients binds together. Add the remaining 1/2 tsp butter and stir. Switch off the flame and keep it aside.. 


For the Bread Dough 

Take 3 portions of Wheat Flour and one portion of All purpose flour, add a tsp of  sugar, salt to taste and mix all the ingredients together, add a tbsp of instant yeast, mix again, add Luke warm water little at a time and mix it together. Knead the dough well for 10 minutes… the dough should be soft and bit sticky, add a tsp of  oil and knead it again. Apply oil on the dough, cover the bowl and keep it aside and let it proof until it becomes double in size. Once double in size, punch the dough and knead the for few more minutes, if the dough is very sticky add little flour. Divide the dough into 6 portions. 


To Make the Stuffed Bread Roll

Stuffing 

Bread dough 

2 tbsp Olive oil

1 Egg beaten 

Method 

Take a portion of the dough, add 1/2 tsp oil, knead the dough for few seconds, press the dough with the help of the palm and spread the dough into a disc. Place some stuffing on the dough, fold in the dough to close the stuffing and make a bun. Place the rolls on a greased tray, or if you have a bun moulds, place the dough in the mould. Cover the bread buns with a cloth for 30 minutes, brush the roll with egg. Give some slits on the bread. Bake the bread roll in a pre heated oven for 20 minutes at 180 / 190 degrees celsius, once done, remove and cool the stuffed long buns, once cool completely enjoy.. 

Tuesday, 1 June 2021

Fish Bread


This can be eaten as snacks, any choice of stuffing can be added. Hope you enjoy the video... and enjoy making this recipe too. 

For the fish filling
Ingredients 
250 grams Basa or any Boneless Fish cut into pieces 
1 tsp Lemon Juice
1  Onions chopped 
1/2 tsp Garlic chopped 
1/2 tsp Ginger chopped
1 - 2  Green Chillies  chopped 
2 tbsp Green Capsicum chopped 
Salt to taste 
1/2 tsp Chilli Flakes 
1/2 tsp Italian seasonings 
1 tbsp Flour 
2 tbsp Butter 
1/4 cup Milk 

Method
Take a bowl, place the boneless fish pieces, add salt and lemon juice, marinate for 15 minutes. Take a pan, add butter, let the butter melt, add the onion, garlic, ginger, chillies and capsicum. Sauté them on medium low flame until the onion is translucent in colour. Add the fish pieces, let it cook until the fish has become soft and flaky. Add the Italian seasoning, chilli flakes and salt to taste. Stir and add the flour. Mix the flour and let it cook for few seconds. Add the milk and keep stirring the stuffing until all the milk had evaporated. Switch off the flame and let the mixture cool down. 

For the Bread
Ingredients 
1 cup of Wheat flour 
1 cup of All Purpose Flour 
Salt to taste
1 tsp Active Yeast
1 tsp Sugar 
1 tsp Oil
Luke Warm Water 

Method
 Take  a bowl, mix the flour and salt together. Take 1/4  cup of lukewarm water, add sugar and  yeast. Mix it and keep it aside to rise. Add the yeast water and little more lukewarm water - little at a time if required into the flour. Knead the flour into a soft dough. Add oil to the dough and knead again and keep the dough for rising until  it doubles in size. 

For Assembling - 
Ingredients 
Dough 
Stuffing 
1 tbsp Milk
1 tbsp Melted Butter
2 tbsp Egg White 

Method 
Preheat the oven at 200 degrees. Knead the dough again and make lemon size balls, take one ball and roll it out. Cut the sides,  keeping space in the centre for the stuffing. Place the stuffing in the centre of the disc.  Then start braiding, over lapping each strip over each other.  For the eyes put pepper corn. Keep it for 15 minutes covered.  At a small bowl, mix milk, butter and egg white. Brush the mixture on the fish bread and bake for 20 minutes at 200 degrees. Once done you can brush some butter (optional). Enjoy the fish bread. 

Thursday, 19 November 2020

Godrej Yummiez Chicken Lasooni Tikka Rose Buns


I am extremely delighted to get these super yummy pre cooked packets from Godrej Yummiez   . They are very convenient pre marinated or pre cooked frozen products and easy to cook... specially when sudden guests comes over or when we have busy schedule. It’s #Gharkafastfood, as Godrej Yummiez can be stored in the freezer and used as and when required, it’s healthy, chef curated and it’s delicious. 

I have used GodrejYummiez Chicken Lasooni Tikka for this recipe. 


To make the Dough 
Ingredients 
2 1/2 cups All Purpose Flour 
1 tsp Dry Active Yeast 
1 tsp Sugar
1/2 tsp Salt
1 tbsp Oil 
Method 
Take a cup with 1/2 cup Lukewarm Water. Add sugar and yeast. Mix the ingredients and keep the yeast to rise. Take the a mixing bowl, add the flour and  salt, mix the ingredients. Once the yeast rises, add the yeast water and little more water into the flour to form a dough, knead the dough for 5 minutes. Add the 1 tbsp of oil into the dough and knead the dough for another 5 minutes. Brush the remaining oil on the dough, cover and keep it aside until the dough rises double in size. After 2 hours, punch and knead the dough for another minute. 

To make the Chicken Lasooni Tikka Rose Buns
Ingredients 
1 packet of Godrej Yummiez Chicken Lasooni Tikka 
1 Medium size Onion Sliced 
Bread Dough 
2 tsp Butter 
2  tbsp Oil
1 Egg Beaten 
Method 
Thaw the Chicken Lasooni Tikka packet for 30 minutes. Take a fry pan, add 2 tbsp of oil,  add the onion slices, sauté the onions until translucent, add Godrej Yummiez Chicken Lasooni Tikka pieces into the pan, occasionally flip the tikkas and cook the tikkas for 15 minutes in the pan. Break the chicken tikka into bite size pieces.  Grease the baking tray with butter. Make lemon size portions of  the dough. Take a portion and roll the dough into 6 inch disc. Make 4 diagonal slits, leaving the center intact. Add some chicken tikka pieces in the center of the disc. Take one sections of the dough and cover the stuffing on one side. Now take the opposite side of the  section and cover the other side of the stuffing  with the dough. Repeat the last 2 sections in the similar manner. 
Pinch on the side to seal the the dough. Place the bun on the greased baking tray. Repeat the same process until all the buns are ready. Brush the beaten egg over the buns. Bake the buns for about 15 to 20 minutes in a a preheated oven at 180 degrees celsius. Remove the buns and brush them with butter. Serve the buns with walnut and mint dip. 

Walnut and Mint Dip
Ingredients 
Take 1/2 cup Walnut 
1/4 cup Mint leaves 
1 Green Chilli
1/3 cup Curd
Salt to taste 
Method 
Blend all the above ingredients  to make the dip. 

#HomeChefMatters @foodbloggerai @vikhrolicucina #gharkafastfood #gharkakhaana #foodies #homechef #foodlover #foodmedia

Sunday, 25 October 2020

Kolkata Fish Fry

 


Kolkata Fish Fry 
It is one of the Bengali Delicacy made during occasions and celebrations. Normally mostly at home fish fry / mach Bhaja is frying the fish with salt and turmeric, but the marinated fish that is crumb coated and deep fried is made very rarely at home. Bhetki or Telapia is used for this dish. This dish is served with Kasundi and Onion. 
Ingredients 
6 pieces of Boneless Fish Fillets cut into rectangular or square shapes
Juice of one small Onion Paste 
1 tsp Garlic paste
1/2 tsp Ginger Paste
1/2 tsp Chilli paste 
Juice of 1/2 Lemon 
Salt to taste 
1/2 tsp Pepper powder
1 Egg beaten with little salt 
3/4 cup Bread Crumbs
Oil to Fry 
Method
Marinate the fish with lime juice and salt, keep it aside for 15 minutes. Then add onion juice, ginger - garlic paste, chilli paste and pepper powder. Let it marinate for at least an hour. Take the bread crumbs on a plate. Take a marinated fish fillet, dip it in egg and coat the fish with bread crumbs, repeat the process by dipping the fish in egg and again coat it with bread crumbs. Shape the fish properly from the sides. Heat up the oil, on a medium low flame fry the fish until golden brown in colour. Remove the fish on a paper towel. Serve hot with onion and mustard sauce / Kasundi.



Friday, 4 September 2020

Chicken Tikka



Chicken tikka is a popular dish found in India.
The word tikka means small bits or
pieces.
 Small pieces of boneless chicken are marinated with spices, curd, lemon and salt. The marinated chicken pieces are then skewered. It’s then grilled over hot charcoals. It’s served with green chutney, onion and lime. 

For Marinating the Chicken pieces- 
500 grams medium size Boneless Chicken pieces 
Juice of 1 medium size Lemon 
1 tsp Garlic paste
1/2 tsp Ginger paste 
1/2 tsp Chilli paste
1 medium size Green Capsicum cut into cubes
1 medium size Onion cut into cubes 
1 medium size Tomato deseeded cut into cubes 
1/2 cup Hung Curd
Salt to taste
2 tbsp Tikka Masala 
1 tsp Kasuri Methi - optional 
1 tbsp Mustard Oil 

Method 
Marinate all the above ingredients together and keep it for 5 to 6 hours 


To Grill the Chicken Tikka
Ingredients 
Marinated Chicken 
Little Chaat Masala to sprinkle 
Onion and lemon cut into pieces for garnishing 

Method 
 Skewered in the vegetables and chicken pieces one after the other into the wooden skewer. Place it on a tray and grill it in a preheated oven for 15 minutes at 240 celsius, remove and turn the skewer, grill for another 15 minutes. Remove, sprinkle with Chaat masala and serve it hot with green chutney, onion and lemon. 

Tikka Masala Powder 
Ingredients 
1 Black Cardamom 
4 Green Cardamom 
3 to 4 Cloves
1 small piece Cinnamon 
1 tsp Pepper Corn
2 tbsp Coriander Seeds
2 tbsp Cumin seeds
10 Red Spicy Whole Dry Red Chillies 
10 Kashmiri Dry Red Chillies 
1/2 tsp Turmeric Powder 
1 tbsp Dry Mango Powder 

Method 

Roast the whole spices 2 minutes on a low medium flame. Cool the spices and add the turmeric and dry mango powder. Grind all the ingredients into into a powder. 

Sunday, 9 August 2020

Coxinha - Brazilian Chicken Croquettes


Coxinha is a popular ingenious street food in Brazil. It’s a savoury snacks made with dough filled with creamy chicken stuffing. It’s dipped in egg and coated with bread crumbs and then deep fried. 
It can be easily made at home. It’s delicious. 
Recipe adapted from tasty.. 

For the Chicken Stuffing 
Ingredients 
1 cup of boiled shredded Chicken
2 Garlic cloves minced 
1 small Onion chopped 
1 tsp chopped Parsley 
Salt to taste 
1/4 tsp Pepper powder 
2 tbsp Cream Cheese
1 tsp Oil 
Method 
Take a pot, heat the oil, add the onion and garlic, sauté the ingredients until soft and brown in colour. Add the shredded chicken, salt, and pepper. Stir and mix the ingredients together. Transfer the mixture into a bowl, add parsley and cream cheese into the bowl and mx it. 

To Make the Dough
Ingredients 
1 cup All Purpose Flour 
1/2 tbsp Butter
1 cup Milk
1/2 cup Chicken broth
Method 
Take a pot, add the butter, chicken broth and milk. Let it boil, add the flour, stir and make it into a dough, switch off the flame, let it cool a bit, once easy to handle, knead the dough well. 

To make the Coxinha
Ingredients 
Chicken stuffing 
Dough 
1 Egg beaten 
1/2 cup Bread Crumbs 
Oil for frying 

Method 
Take a lemon size portion of the dough, roll the dough. Make a cavity in the center of the dough, add a spoonful of the chicken stuffing. Give the dough a pear shape. Repeat the process. Dip the Coxinha into the egg and then coat it with the bread crumbs. Repeat the process.  Heat the oil.  Deep fry the Coxinha until golden brown in colour. Remove them on a paper towel and serve them hot. 

Saturday, 27 June 2020

Macher Chop / Fish Chop


This is a popular dish of Bengal. It’s served during occasions / celebrations as starter or with evening tea / cha, when the family and friends comes together for an informal meeting / adda which is a quintessential part of Bengal
Macher chop is made with any big size fish like Rahu, Katla, Bhetki, Aar mach etc. the fish is boiled with salt and turmeric, deboned and mashed. Boiled potato is used for binding the mixture. Fish and the potato are cooked with spices and a lemon size portion of the mixture is taken, it’s given an oval shape, dipped in egg and coated with bread crumbs. It’s then fried until golden brown in colour. It’s served with mustard dip / Kasundi and tomato ketchup along with some sliced cucumber and onion. 




Ingredients 
250 grams Rahu or Katla or Bhetki or any big fish with less bones.. boiled with salt and 1/2 tsp turmeric. Debone the fish and mashed 
1 big size Potato boiled and mashed 
1 medium size Onion chopped 
2 Green Chillies chopped 
1 tsp chopped Coriander leaves - optional 
1/2 tsp Ginger paste 
3/4 tsp Garlic paste 
1/2 tsp Cumin Seeds 
Salt to taste 
1/2 tsp Sugar
1 tsp Chilli powder 
3/4 tsp Cumin powder 
3/4 tsp Garam Masala powder 
1/4 tsp Chaat Masala 
1 Egg beaten with little salt
3/4 to a cup of Bread crumbs 
1 tbsp Mustard Oil 
Oil for frying



Method 
Take a pan, add mustard oil, add the cumin seeds, let it crackle. Add the onion, chopped greeen chillies, ginger paste, garlic paste, salt and sugar. Stir and sauté the ingredients for 2 minutes or until the onions become soft and translucent. 
Add the mashed fish, mashed potato, chilli powder, cumin powder and garam masala powder. Stir and cook the ingredients on low medium flame until all the ingredients bind together. We can add 1 tsp chopped coriander leaves - (optional). 
Take a small portion of the mixture, roll and check if it’s forming a ball. Remove the mixture from the flame and allow it to cool. 
Take 1/2 of the bread crumbs on a plate. 
Take lemon size portion from the fish mixture. Give it a oval shape, repeat the process. Now take a oval shape chop and dip it into the beaten egg, remove and coat the chop with the bread crumbs. Once when one round of coating is done, repeat the process of coating the chops with egg and bread crumbs again for the second time. Take oil in a kadai / wok. Let the oil heat up, on a low flame fry the chops until golden brown. Once the chops are fried, remove the chops on the paper towel. Sprinkle the Chaat masala on the chops. Serve the chops with cucumber, onion, mustard dip / Kasundi and tomato ketchup.



Thursday, 11 June 2020

Chicken - Aloo Tikki


This is a bit different Chicken - Aloo Tikki recipe, that I made in my Kitchen. Chicken boneless pieces are required, along with potatoes and with just few spices like cloves, cinnamon and cardamom that goes into a Bengali garam masala. 
This dish goes well as a starter and as snacks. This can be served with green coriander chutney and ketchup. 




Ingredients 
10 to 12 medium pieces of Boneless Chicken  preferred 
2 medium size Potatoes (peel and chop 1 potato into very small pieces and peel and cut the other potato into big pieces as it will grind with the chicken) 
2 Green Chillies (1 Chilli to grind and another chilli to slice) or added chillies as per requirement. 
5 to 6 Garlic Cloves 
1 small Ginger piece
1 tbsp chopped Coriander 
2 tbsp Sour Curd 
Salt to taste 
1/4 tsp Garam Masala powder 
1/2 cup Rice Flour
1/4 cup Fine Semolina 
1/4 cup Vermicelli 
Oil to fry 
Method 

Take a grinder jar, add the chicken pieces, big potato pieces, 1 chilli, garlic, ginger and salt. Grind the ingredients into a paste, add 2 tbsp curd and grind the paste once more. Remove the paste into a bowl. Add the chopped potato pieces, sliced chilli and chopped coriander leaves. Mix the ingredients together. Add the rice flour, mix it and keep it aside for an hour. Add the vermicelli and mix the ingredients together, now add the semolina and garam masala powder. Mix the ingredients once more. Heat up the oil in a wok, Take small lime size portions and flatten the ball. Once the oil heats up, add the tikkis into the oil, fry the tikkis on medium low flame until golden brown in colour. Remove the tikkis on a paper towel. Serve the tikkis with green chutney and ketchup. 

Saturday, 2 May 2020

Whole Red Lentils and Prawn kebab


This recipe is good for snacks or can be served as starter. This can be served with Onions, lime and Mint - Coriander Chutney It’s easy to make with ingredients mostly available at home. This can be a good lockdown recipe for all the fish lovers.. 
Ingredients 
1/2 cup Whole Masoor dal / Whole Red Lentils soaked for 4 to 5 hours 
18 to 20 pieces  of clean medium size Prawns 
2 small piece of Ginger
1 Whole Green Chilli
2 Garlic Cloves 
1 medium size Onion chopped 
1 Green chilli chopped 
1 tbsp chopped Coriander leaves 
1 tbsp chopped Mint leaves 
1 tsp Cumin powder 
1/2 tsp Coriander powder 
1 tsp Chilli powder
1/2 tsp Garam Masala powder 
1/2 tsp Amchur powder
Salt to taste
1 Egg
Oil to shallow fry 


Method 
Wash the masoor dal and remove all the extra water from the dal. Take a grinder jar, add the Masoor dal, prawns, ginger, garlic, whole green chilli, salt, cumin powder, coriander powder, chilli powder, Garam Masala powder, amchur powder and egg into the jar. Don’t add extra water, grind the ingredients into a fine paste. The paste should not be of the dropping consistency or very watery. Remove the paste in a bowl, now add chopped onion, chopped mint leaves and coriander leaves. Mix the ingredients. Take a pan, add oil. Let the oil heat up. Take small portions from the paste with the help of a tbsp spoon and put it into the oil. Flatten the paste with the help of the spoon, fry until golden brown. Serve it with onion, lime and mint Chutney. 



Thursday, 23 April 2020

Home made Easy Lockdown Recipes

Lockdown Recipes 

These recipes are a collection from Su’s Kitchen by Sumitra... specially selected 175 recipes from the blog for this lockdown period. These are tried, tasted simple and easy to make recipes. 

Breakfast / Snacks / Starter Vegetarian 
Chana Butter Masala 

Sprouted Moong and Corn Butter Masala Chaat 

Kolkata style Phuchka 

Pani Puri 

Instant Vegetable Idli with Oats and Semolina 

Bread Upma

Vermicelli Upma

Khada Pav Bhaji

Dhuska 

Kathal ke Kabab 

Piyaz ki Kachori 

Pholkipir Singara 

Sabudana Tikki

Aloo Morich ar Chire Bhaja 

Aloor Chop

Huli Avalakki

Dadpe Poha

Chirer Palau

Usal Pav 

Cornflake and Jackfruit seed Chaat

Crispy Palak Chaat 

Aloo Tikki Chaat 

Moong Dal Dahi Vada

Dahi Batata Puri

Paneer ke Kabab 

Palak Paneer Sammi Kabab

Instant Kanchipuram Idlis

Palak Paneer Idli 

Multi grain Vegetable Idli 

Baked Dosa Sandwich 

Masala Dosa served with Brahmin Style Sambar 

Instant Vermicelli Dosa 

Paper Dosa with Onion and Tomato Chutney 

Instant Lapsi and Rawa mini Uttappa

Pizza Uttapam

Instant Baked Dhokla

Stuffed Paneer Batura with Pickled Carrot 

Bedmi Puri Aur Aloo Ki Sabji

Masala Akki Roti with Leftover Rice 

Methi Thepla with Instant Chilli Pickle 

Thalipeeth ani Lal Mirchi cha Thecha

Healthy Masala Roti

Mangalore Buns 

Homemade Healthy Cookies 

Almond and Whole Wheat Orange Cookies

Pisi Hamur Kizartmas / Fried Turkish Bread 

Lasuni Palak Pav 

Kulcha Buns Stuffed with Chatpata Chole

Healthy Whole Wheat Bread Loaf 

Carrot and Beetroot Bread 

Moroccan Bread 


Garlic Cheese Bread 

Pita Bread 

Potato Garlic Cheesy Buttery Pull Apart Buns

Honey Ginger Bread

Mini Cheese Margarita Pizza

Breakfast / Snacks / Starter  Non - Vegetarian 

  Kolkata Style Egg Roll

Masaledar Omelette Sandwich 

Potato and Rice Flour Latkes 

Eggdli Muffins 

Maggi Noddles with Veggies and Eggs

Arian Chirbuli 

Chicken Mini Pancakes 

Chicken Kachori 

Jhatpat Chicken Kabab 

Chicken Kabab with Spinach and Tomato Chutney 

Egg and Chicken Kothu Roti

Goan Fish Cutlet 

 Maacher Bhappa Cake 

Drinks 
     Pyar Mohabat ka Sharbat 

Khata Mitha Kesari Aam ka Sharbat

Aam Pora Shorbot 

Mango Slush 

Borhani 

Masala Chaas 

Piyush 

Cucumber and Coriander Health Drink


Soups 

Moong Dal Palak Shorba


Ripe Papaya and Carrot Soup

Yogurt Soup

Moroccan Style Lemon Butter Chicken Soup 


Salads

Singju - Manipuri Salad 

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander leaves Dressing 

Lunch / Dinner Vegetarian 

Bottle Gourd Peel Fritters 

 Posto Narkel Dhonepata ar Tiler Bora 

Lauer Khosa Bhaja 

Okra fried in Soda Batter 

Stuffed Mirchi Bhajji 

Papoder Jhal Kasundi diye / Papad Curry  

Ram Rochak Tarkari 

Dubke 

Palak ka Kappa

Palang Saager Ghonto 

Sai bhaji 

Gobi ke danthal ka Sabzi 

Potoler Khosa Bata 

Phulkopir Roast 

Cauliflower Kootu 

Karela Yakhin

Sukhi Aloo Bhaji

Aloo Rasa

Khatte Aloo

Kashmiri Dum Aloo

Bitter Gourd Vegetable 

Beans and Carrot Poriyal

Chanar Borar Dalna 

Sindhi Curry with Alu Tuk 

Dahi Begun 

Baked Dahi Begun

Khatte Baigan

Begun Pora 

Dahiwala Bhindi Curry

Maqluba 

Chana Masala

Mix Sprout Curry


Tarkari Diye Muger Dal

Dalma

Mix Dal Tadka 

Mix Dal

Lasuni Tadka Dal

Vegetable Gateau

Neer  Dosa 

Spicy Lasuni Papad Ka Paratha 

Palak Paneer Stuffed Paratha

Butter Mint Naan

Homemade Tandoori Roti



Lunch / Dinner Non - Vegetarian 

Egg - 

Dimer Bati Chorchori 

Dim Potol er Sohagi 

Dimer Tadka

Dimer Aloo Chorchori 

Egg Bafat Curry

Sri Lankan Egg Curry without Coconut milk 

Burmese Egg Curry 

Egg Ghee Roast 

Bhappa Omelet er Dalna 

Egg Ghee Roast 

Sri Lankan Egg Curry with Raw Papaya

Chicken -

 Shinwari Chicken Karahi

Bengali Chicken Curry 

Corgi Chicken Curry 

Seyal Murgh 

Chicken and Vegetable Stew

Filipino Adobo  

Roasted Garlicky Lime Chicken 

Roti Jala served with Pickled Chicken 

    Home style Chicken Biriyani made in Pressure Cooker 

Fish

Chingri Macher Bhorta

Macher Kochuri 

Indonesian Style Eggplant Sambal 

Macher Dopiaza

Mutton 

Mutton Khichada 

Keema Aloo Chole 

Mutton Stew 

Bengali Style Mutton Curry 

Chutney / Jam 

Orange and Beetroot Jam 

Kothamalli Mangai Thokku 

Dhonepatar Chutney 

Pepper Plastic Chutney 

Tomato r Tok

Aamer Tok / Ambol 

Sweet Dish / Desserts

    Watermelon Rind Barfi 

      Kheer Kamala 

Chanar Pantua 

Mango Coconut Kesar Laddu

Gurer Narkel Naru 

Oats and Mango Phirni 

Aloo ki Kheer
  
Eggless Beetroot Brownie 

Whole Wheat Banana Coconut Cake Loaf

Choco Idli Steam Cake 

Eggless Orange Caramel Pudding 

Caramel Pudding with Eggs