Paneer Ke Kabab

A superb and easy festive snack or starter for vegetarians. Without any garlic and onion and with very few ingredients this snack can be made in very less time. This Kabab is shallow fried and served hot with green chutney.

Ingredients

250 grams Paneer / Cottage Cheese

3 tbsp Green Masala Paste ( Few coriander leaves, few mint leaves, 1 small piece of Ginger, 2 Green Chillies and 1/4 tsp Cumin seeds ground together in a mixer without adding any water )

2 tbsp All Purpose Flour ( Maida )

2 tbsp Semolina ( Suji )

Rock Salt to taste - (Sendha Namak)

2 tbsp Curd

Oil for shallow frying

Method

Take the cottage cheese, ground masala, maida, suji, salt and curd in a bowl. Mix all the ingredients  properly till it forms a soft dough. Make small balls and flatten it.

Take a pan, add oil. Let it heat. Shallow fry the Kababs till it is golden brown on both the sides. Serve it hot with green chutney.

Kache Papaye Che Modak

Ganapati Bappa Morya.

Wish you all a happy Ganesh Chaturthi. 

Modaks have a special significance during Ganesh festival,  as it is believed to be the favourite food of Lord Ganesha, due to which he is called Moniker Modakapriya (the one who likes modak) in Sanskrit.  Originally in some parts of Indian Modaks are made with rice flour and jaggary coconut stuffing  which are steamed. There are fried Modaks too. Now a days there are different varieties of Modaks available like Mava, Chocolate, Cake, Dry fruit Modak etc.

Today I have made raw papaya Modak for Ganesha... 

A recipe with love from my Kitchen. 

Ingredients 

1 cup Raw Papaya cut into cubes 

100 grams Khoya

1/2 cup Cashew / Almond powder

3 tbsp Hot Milk

2 pinches of Saffron 

1/4 tsp Cardamom powder 

Pinch of Salt

1/2 cup Sugar 

2 tbsp Ghee

Method 

Take a pot. 

Add 2 cups of water and papaya cubes into the pot. 

Simmer it for 2 minutes. 

Drain the water out. 

Add saffron into the hot milk and keep it aside. 

Blend the papayas in a blender into a paste. 

Add a tbsp of ghee into a pan or a pot. 

Add the papaya paste, stir it on a low heat for 2 to 3 minutes. 

Add the cashew or almond powder. Continue to stir occasionally. 

Add salt, cardamom powder and khoya. Keep stirring on low flame till the khoya incorporates well with the other ingredients. 

Add the saffron milk and sugar. 

Stir and cook the mixture on a low flame until it starts to form a dough. 

To check, take a small portion and roll it. It should form into a ball. 

Switch off the flame.

Let it cool a bit.

Take a modak mould.

Apply ghee into the mould. 

Take a big lime size portion.

Place it into the mould to give it a shape.

Repeat the same process to make the other modaks.

Take few strand of saffron to garnish the modaks.

Khatta Mitha Kesari Aam Sharbat Sour and Sweet Mango Squash with Saffron

Since I am very fond of making various types of pickles, my husband got around 3 1/2 kgs of Raw Mangoes from a tree situated in the compound where he works. Apparently I had made 2 kgs mango Pickle the same day. So I kept the raw mangoes for 2 days, and by the time when I thought about making some more mango pickle, these mangoes were already in their half riped stage. So thought of making Mango squash. This is an experiment in my kitchen. This Mango Squash has no preservatives and will stay for 3 months in the fridge. I loved the flavor of the saffron infused with the flavor of the Mangoes. It is sweet and sour in taste.

Stage 1 

Ingredients 

3 1/2 kgs Half riped Mangoes 

2 liters of Water 

1 tbsp Salt or Rock salt

5 to 6 pods of Green Cardomom crushed 

1/4 tsp Saffron 

Method 

Peel the skin of the mangoes. Cut them into pieces. Take a big pot. Add the mango pieces and the mango seeds along with the flesh into the pot. Add water, cardamom crushed,  saffron and salt. Let it simmer till the mangoes have become pulpy. Let it cool. Remove the mango seeds and squeeze out the pulp from it and discard the seeds. Add the rest of the mango pieces and the pulp into a blender and blend it. Take a wire mesh strainer and strain the juice out. 

Stage 2 

Ingredients 

Mango Juice

2 1/2 kgs of Sugar

1/4 tsp Saffron 

Method 

Take a pot, add all the above ingredients. Let it simmer till it reaches a level before the one string consistency and small lumps begins to form. To check, take the juice on a ladle. Pour out the juice from the ladle. You will see small tiny lumps stuck on the ladle and the juice has thicken a bit. Switch of the gas. Let it cool. Strain the juice out through a wire mesh strainer. Let it cool completely. Store in dry glass bottles. 

To make the Sharbat, fill up 1/4 of the glass with the Squash. Add chilled water and ice. Stir it and enjoy it.

Milo Dinosaur ChesseCake

Milo is one of the very popular malt base powder used in Singapore for drinks. Different types of drinks like Milo Dinosaur Drink, Milo Ice, Hot Milo etc are made with this powder. So here is the Milo Dinosaur cheesecake with love from my Kitchen. 

Ingredients for the Cake 

150 grams All Purpose Flour 

2 tbsp Milo powder 

1 tsp Coffee powder 

1/2 tsp Baking powder 

1/2 tsp Soda Bicarbonate 

1/4 tsp Salt

1 tsp Vanilla Essence

100 ml Oil

200 ml Condensed Milk

100 ml Curd 

100 ml Milk 

Method 

Take a bowl, add the coffee powder, Milo powder, baking powder, soda bicarbonate and salt. Mix it. Keep the (dry ingredient mix) aside. 

Take another bowl. Beat the oil, curd , condensed milk and vanilla essence together. Add the dry ingredients mix. Beat it once more. Add the milk and beat it once more. The batter should be of the dropping consistency. Add little more milk, if you feel that the batter is dry. Take a springform tin. Spray oil into the tin. Cover the tin with an aluminum foil from out. Pour the batter into the tin. Tap the tin. Bake at 180 degrees Celsius for 30 minutes in a pre heated oven.  Insert a tooth pick to check. Once done remove it and let it cool. 

For the Cream Cheese

Ingredients 

1 pack of Cream Cheese 

200 grams Hung Curd

200 grams Icing Sugar 

1 tsp Vanilla Essence 

2 Eggs 

3 tbsp Milo Powder 

Method 

In a mixing bowl, beat the Cream Cheese and the hung Curd until smooth. Add the eggs one at a time and beat it. Add the vanilla essence. Beat it once more. Add the icing sugar. Beat it until smooth. Take the Milo cake. Press the cake gently from top. Pour the cream cheese mix on the cake. Take a tray. Put the cake tin on the tray. Pour 2 cups of water on the tray. Put the tray for baking at 180 degrees for 30 minutes in a pre heated oven. Once done the Cream Cheese will set. Chill it in a refrigerator for 3 to 4 hours in the refrigerator. Before serving. Sprinkle Milo powder on top of the Cheese Cake. Serve it chill. 

Kesar Pista Rasmalai Cake...

This was in my bucket list for a long time. This cake is infused with rasmalai milk and dressed with whipped cream and cream cheese, flavoured with Kesar essence. It is decorated with rasgulla, saffron strands, dried rose petals and ground pistachio. You can make rasmalai at home or you can get it store bought. 

Try this fusion cake and I am sure you will like it... 

With love from my kitchen...

You need 8 rasmalai rasgullas for the cake..

For the Cake..

Ingredients 

1 3/4 cups of All Purpose Flour 

1 1/4 cups of rasmalai milk or more if required 

1/4 cup Curd 

1/4 cup Sugar syrup 

3/4 cup Oil

1 tsp Kesar essence 

1/4 tsp Salt 

1 tsp Baking powder

1 tsp Soda bicarbonate 

5 Rasgullas milk squeezed out from it 

Method 

Take a mixing bowl. Add oil and 1 cup of milk. Gradually add the flour and salt. Beat it.  Add the remaining 1/4 cup milk and the essence. Beat it again. Add the baking powder, soda bicarbonate, curd and the sugar syrup. Beat it. The batter should be thick dropping consistency. Add more milk if you require to get the right consistency. Grease a baking tin. Grease it with oil. Pour the batter to 3/4 of the tin. Place the rasgulla into the cake batter. Bake at 180 degrees celcius for 25 to 30 minutes or until done. Insert a toothpick to check. Once done, remove it out from the oven and cool it completely before decorating the cake. 

For Icing 

Ingredients 

1 cup Whipped  cream 

1 cup Cream Cheese 

1/2 cup Rasmalai milk 

1 tsp Kesar essence 

Few strands of Saffron 

2 tbsp of ground Pistachio 

Few dried Rose petals 

3 Rasgulla cut into half

Method 

Take a mixing bowl. Add the whipped cream and beat it. As it forms a soft peak, add the cream cheese and the essence. Beat it for 2 minutes. Add few saffron strands and 2 tbsp of the milk. Beat it for a minute. Take the cake, slice it horizontally from the centre. Drizzle the milk on the cake slices. Add the cream on one of the cake slices.  Cover the cream with another slice of cake on top. Cover the cake with the first layer of icing. Refrigerate it for 15 minutes. Apply the remaining icing and decorate it with rasgullas, ground pistachio, few more strands of Saffron and dried rose petals. Refrigerate it for 30 minutes and enjoy it.

Cool Berry Mint Ice Tea...

As it's extensively hot, I am just practically living on water, for a change drinking juices with sugar is not healthy too... Here is a drink without sugar and it's a perfect, energetic and healthy summer drink for you from my kitchen. 

For a glass..

Ingredients 

2 Strawberries 

2 tbsp dried Cranberries 

1 tbsp dried Blue Berries 

Few Mint leaves

2 tbsp or more Honey as per your requirement..

1 cup Water

Pinch of Salt 

2 tbsp Lime juice

1 cup Leaker Tea ( Take a cup of hot water, add 1/4 tsp of tea leaves. Cover and keep for 2 minutes. Strain it.)

Method 

Take a pot. Add water, strawberries, cranberries, blue berries, few mint leaves and pinch of salt. Simmer it on medium heat till it reduces to 1/2 it's quantity. Cool it. Take a blender. Add the berry and mint decoction, leaker tea, honey, lime juice and ice. Blend it well. Pour it into a glass and enjoy the perfect, healthy and energetic drink.

P. S. You can also use fresh berries, if it is available.

Hariyali Jhinga Kabab...

This recipe is for those days when you just want to be out of the kitchen.. And want to have something chatpata and tasty....

This is a very quick recipe and can be made in a short time. This can be served as snacks or a starter. If you want to have it for dinner, then you can make this into a roll by placing the kababs on the chapati, add some sliced onions, sliced tomatoes and cucumbers. Sprinkle some chaat masala and drizzle some green chutney and enjoy the roll. 

Ingredients 

200 grams of Prawns big size

1/4 bunch of Spinach including the stem

4 or more Green Chillies 

1 small piece of Ginger

8 Garlic cloves

Handful of Fresh Coriander

Handful of Fresh Mint

2 tbsp Lime juice

Salt to taste 

1/2 tsp Garam Masala powder 

1/2 tsp Cumin powder

1/2 tsp Chaat Masala

4 or more Bread pieces cut into smaller pieces

Oil for shallow frying 

Method 

Take all the above ingredients except oil and put them in a chopper or food processor. Blend the ingredients well together until it forms into a sticky batter. Take oil in a pan. Let it heat. Take some water in a bowl. Dip your palm into the water. Take some batter, shape it and put it into the oil. Fry on low heat till both the sides are golden brown in colour. Serve it hot with salad. Sprinkle chaat masala on top before serving.

Garlicky Chilli Mango Chicken Roast...

Since mangoes are in season, here is a simple recipe of chicken roast with mango pulp. The chicken is marinated with salt, garlic, pickled red chilli paste, lime juice, mango pulp, salt and oil. It is then roasted in an oven. It is then served with tomato and cucumber slices. This can be eaten with pav, bun, naan or as a starter. Very simple recipe but taste great...

Ingredients 

1 small size cleaned whole Chicken 

Salt to taste 

2 Garlic pods cleaned and finely minced 

1 tbsp Preserved Red Chilli coarsely ground 

2 tbsp Lime juice 

1/2 cup Mango pulp 

3 tbsp Oil

Method 

Take the chicken and pat it dry. Sprinkle salt and rub it on the chicken. Leave it for 5 minutes. Drizzle the lime juice and rub it on the chicken. Now add garlic and chilli paste. Rub it well on the chicken. Add the mango pulp and 1 tbsp of oil. Rub it well, put some of the paste inside the chicken and let it marinate for an hour. Drizzle some oil on the chicken. Roast it in a preheated oven for 15 minutes at 200 degrees celcius. Remove the tray. Turn the chicken, drizzle with some more oil. Continue roasting the chicken for another 15 minutes. Remove the tray, turn the chicken again, drizzle with remaining oil and roast it again for 15 minutes more. Serve it hot with cucumber and tomato.

Summer Cool Fresh Fruit Ice Popsicle Candies.....

As the heat is terrible, I wanted to have something chilled... My memory took me back to my childhood days, where we use to buy these ice popsicles candies (pepsi as they were called) after a long afternoon play with friends in the summer break. They costed 50 paisa those days and was made with artificial colours and flavors. But who cared... After that a good scolding at home.....

Here is a easy recipe of ice popsicles candy with fresh fruit pulp, lime juice and chaat masala... very simple to make, taste great and it's healthy for children too..... you can customise it with your choice of fruits and can add condensed milk or evaporated milk and sugar to make flavoured milk ice popsicles candies too. 

Ingredients 

1/4 cup of each Fresh fruit pulp

(Mango, Strawberry, Black Grapes and Kiwi or any fruit of your choice)

1/4 tsp Lime juice for each pulp

1/4 tsp Chaat masala for each pulp

1/2 tsp Sugar for each pulp

1/4 cup Water for each pulp

Method 

You get ice popsicles candy bags, I made them at home with the help of a sealing machine.. 

Take any fruit pulp, add sugar, lime juice and chaat masala. Mix it well. Repeat the same process with the other fruit pulps. Take a popsicles candy bag and a big syringe. Fill up the juice into the syringe and transfer it into the candy bag or you can use a funnel to fill the juice into the bags. Fill 3/4 of the bag and tie a knot to the open end of the bag. Freeze it till it forms ice. Cut an edge and enjoy the hot summer afternoons...

Baked Dosa Sandwich...

This a healthy breakfast or snack made out of a dosa batter with vegetables. Some thing different.. Where Mumbai meets Chennai.. Enjoy the Bombay sandwich with dosa batter, an innovation in my kitchen... 

Ingredients

1 kg Dosa Batter

1 medium bowl of Green Chutney

1 big Tomato sliced 

1 big boiled Potato sliced 

1 big boiled Beetroot sliced

1 big Cucumber sized

1 big size Onion sliced

1 tsp Sandwich masala or Chaat Masala 

1 tsp Pepper powder

1/2 cup Cheese grated or 3 slices of Cheese 

2 tbsp Butter

Method 

Take a rectangular baking tin. Apply butter. Pour 2 to 3 ladle of the dosa batter into the tin. Bake for 15 minutes at 200 degrees celcius in a preheated oven. Take the tin out. Brush some butter and chutney on the baked dosa. Arrange the potato and beetroot. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle more dosa batter on top of the vegetables. Bake for another 15 minutes or until the batter sets. Remove from the oven, brush with butter and chutney. Arrange the cucumber and tomato slices. Sprinkle with chaat masala and pepper powder. Pour 2 to 3 ladle of the dosa batter and bake it again for 15 minutes. Remove from the oven. Arrange the onion slices and spread the grated cheese or add the sliced cheese on the top and cover it with the dosa batter. Bake for 20 minutes. Insert a tooth pick to check. Remove the tin from the oven. Cool it to unmould it. Cut it into pieces and serve it with chutney and sauce.. 

Gadbad Thandai Kulfi....

As Holi is round the corner and the sun is scorching bright. Here is something traditional, but unique cool.... cool.... recipe for you. This Kulfi is a medley of flavours and colours.... with love from my kitchen...

Thandai Milk (Base for the Kulfi)

Ingredients 

1 liter Full cream Milk 

1/2 cup Banana pulp 

3 tbsp Sugar

1 Green Cardomon 

4 Pepper corn 

8 Almonds soaked and peeled 

6 Pistachios 

1/2 tsp Water Melon seeds

1/4 tsp Fennel seed 

1/4 tsp Poppy seeds 

A pinch of Saffron 

Method

Take a deep bottom pot. Add milk and simmer on a low flame till it reduces to half the quality. Meanwhile take a grinder, add cardomon, pepper corn, almonds soaked, pistachios, water melon seeds, fennel seed, poppy seeds, saffron and 4 tbsp water. Grind the ingredients in to a paste. As the milk is simmering, add the wet paste and the banana pulp. I have added banana to give a rich and creamy texture to the kulfi. Stir and cook till the milk thickens. Switch off the flame and let it cool. Take a blender and blend it until smooth. 

For the Gadbad Thandai Kulfi 

Ingredients 

Thandai Milk 

6 Betel leaves 

1 tbsp Gulkand 

1 drop of Green colour 

4 tbsp Rose Syrup 

1 drop of Red colour 

2 tbsp Sweetened Coloured Fennel seeds 

Method 

Divide the Thandai Milk into 3 parts. Take a blender, add one part of the milk, betel leaves, gulkand and green colour. Blend it till all the ingredients have incorporated well. Pour it in a bowl and keep it in the refrigerator. Wash the blender. Now add the second portion of the milk, rose syrup and red colour. Blend it well till all the ingredients have incorporated well. Pour it in the bowl and keep it in the refrigerator. Now take the mould in which the Kulfi will set. Pour 2 to 3  tbsp of the remaining milk into each moulds and keep it in the freezer to set. After an hour, remove the moulds from the freezer. Take out the rose thandai milk from the refrigerator. Add 2 to 3 tbsp of rose thandai milk in to each moulds. Keep the moulds back in to the freezer. Again after an hour remove the moulds from the freezer. Remove the betel leave thandai milk from the refrigerator. Add 2 to 3 tbsp of milk into each moulds. Sprinkle the sweetened coloured fennel seeds on top. Keep it back in the refrigerator for 2 hours. Insert a ice cream stick.  Refrigerate it back till it sets.

Spicy and Salty Strawberry Cookies

 

 This cookies are spicy and salty in taste. Instead of water, I have used strawberry pulp. It is perfect to have them with your evening tea or just to munch on. 

Ingredients 

225 grams All Purpose Flour 

75 ml Strawberry pulp

1 Green chilli minced 

1 tbsp Pickled Red Jalapeno Chilli Chopped 

1 tbsp Mint leaves minced 

1 tsp Roasted Cumin seeds crushed 

1 tbsp Sugar powder 

Rock Salt as per taste 

110 grams Butter 

40 ml Oil

Method 

Beat the butter well. Add the flour and mix it, till it forms crumbs. Add the strawberry pulp and oil. Beat it well. Add the salt, sugar, cumin, mint leaves and green chilli. Beat it again. Add the red chillies and mix it. Take a big star nozzle and a piping bag. Fill the cookie mixture in the piping bag and pipe out small cookies on a baking tray. Bake at 170 degrees celcius for 15 to 20 minutes. Let it cool completely before eating. Store it in an air tight container.

Instant Crispy Dosa with Mix Lentils and Semolina... Served with Turnip and Coconut Chutney....

I wanted to make something instant as I was super hungry and did not feel like having bread for breakfast and as I am alone for lunch, did not feel like making a meal. So this dish was great for brunch and it is healthy too. 

So here is the recipe of how I made this Instant Dosa with mix lentils and semolina..... which is served with spicy Turnip and Coconut Chutney. 

For the Dosa

Ingredients

2 cups of Semolina or Idli Rawa

1/2 cup Sago flour 

1/4 cup Black split lentil

1/4 cup Green split lentil

2 tbsp split Bengal Gram 

1 tsp Eno 

Salt to taste 

Method 

Wash all the lentils together and soak it for 15 minutes. Take a grinder and grind the lentils and salt together  into a smooth paste. Add the sago flour, semolina and some water. Make it into a medium thick batter. Remove it into a mixing bowl. Add Eno and mix it. The batter is ready for making dosas. Take a dosa skillet. Let it heat on low flame. Add 2 ladles of the batter. Spread it and drizzle some ghee. Let it cook on low flame until crispy and brown. Serve it hot with the turnip and coconut chutney.

Turnip and Coconut Chutney 

Ingredients 

1 medium size Turnip cut into pieces 

1 small piece Ginger 

2 Green Chillies cut into pieces 

1 small piece raw Mango or preserved Mango piece 

1/4 cup Fresh or Desiccated Coconut 

Salt to taste 

Few Curry leaves 

1/4 tsp Mustard seeds 

1 tsp Oil

Method 

In a grinder, grind all the above ingredients except curry leaves, mustard seeds and oil into a thick paste. Take a small pan. Add oil, let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the seasoning into the chutney.

Kachki Maach er Tak Jhal Achaar... (Ganges River Spratt Sour and Spicy Pickle)...

This is a sour and spicy pickle made with very tiny fish found in the stream, river or pond. I absolutely love this pickle and goes well with dal, aloo bhate or borta and hot rice. This is an experiment in my kitchen. 

For the Wet paste

Ingredients 

1 small to medium sized Raw Mango peeled and cut into pieces 

20 Garlic cloves

6 to 8 Green Chillies 

1 medium size Ginger cut into pieces 

3 tbsp Black Mustard seeds 

2 tbsp Coriander seeds

1/2 tsp Turmeric powder 

Salt to taste 

Method 

Add all the above ingredients in to a grinder and add little water to make it into a smooth paste. 

For the  Pickle 

Ingredients 

500 grams Ganges River Spratt washed well and dipped into hot water for few seconds and drained the water out. 

Wet paste 

1 Medium size Ginger cut into strips 

8 Garlic cloves 

4 to 5 Green Chillies slit into 2 

1/2 tsp Panch Phoran 

2 tbsp Vinegar 

1/2 cup Mustard Oil

1 tbsp Mustard Oil 

Method 

Take a wok, add oil and heat it up. Once hot fry the fish till crispy. In the same oil add panch phoran, ginger, garlic and chillies. Sauté it for 2 minutes. Add the wet paste and 2 tbsp water. Stir and cook the paste for 2 minutes. Add the fish, let it cook till the oil starts to separate from the paste. Add the vinegar and 2 tbsp raw mustard oil. Stir and let it cool. Store it in a dry clean bottle and store it in the refrigerator for 6 months.

Donuts with a twist filled with Rose Pistacho Cream...

Some Donuts for the evening... I hope you all enjoy the twist.. 

These donuts  are made with whole wheat flour, oat flour, brown flatten rice flour and pomegranate juice. The filling is made with hung curd, Amul cream, rose syrup and crushed pistachios. This is a good snack for children. This is an experiment in my kitchen.

For the Rose Pistacho Cream..

Ingredients 

1/2 cup Amul Fresh Cream

1/2 cup Hung Curd 

3 tbsp Pistachio coarsely ground

2 tbsp Rose Syrup 

Method 

In a mixing bowl, beat the cream. As it thickens up, add the hung curd and beat it well. Add the ground pistachio, fold the cream with a spoon. Add the rose syrup and gently just mix it once. 

For the Dough 

250 grams Whole Wheat Flour 

75 grams All Purpose Flour 

125 grams Brown Flatten Rice flour

50 grams Oat Flour

20 grams Milk Powder 

14 grams  Dry Yeast 

50 grams + 1 tbsp Sugar  powder 

40 grams Butter 

260 ml Pomegranate Juice 

30 ml Water

Oil for frying 

Method 

Sieve whole wheat flour, all purpose flour, oat flour and flatten rice flour together. All all the flour, 50 grams  powder Sugar and milk powder together. Take the pomegranate juice and make it lukewarm. Add 1 tbsp powder sugar and yeast. Let it rise. Add the yeast water into the flour. Start to make a dough. Add the butter and water and knead it for 10 minutes. Cover it and let the dough rise. Knead the dough again and keep it on a flat surface. Roll the dough into a thick sheet with a rolling pin. Take a donut cutter or a round cutter and cut out the donuts. Cover and keep till it rises. Heat oil. Fry the donuts till golden brown. 

Once it has come to room temperature, cut the donut into half horizontally and add the cream in the centre with the help of a piping bag and a big nozzle. Sprinkle powder sugar from top.

Loitta Maccher Bora / Bombay Duck Fritters

This is an easy recipe for fish lovers. There are many Bengali dishes made from Bombay duck like Jhuri Bhaja, Bhorta, Loitta Maccher Tarkari  etc. Here is a bit different preparation which is an experiment in my kitchen. This dish can be a good accompaniment with hot dal and rice during lunch or with evening tea. Serve it crispy and hot.  I am sure you will enjoy this simple Bombay Duck Fritters.. 

Ingredients 

6 to 8 medium size Bombay Ducks / Bombil / Loitta Mach cleaned 

2 Medium size Onions sliced 

1 tsp Ginger and Garlic paste ( more of Garlic and little of Ginger)

1 to 2 Green Chillies Chopped 

2 tbsp Coriander leaves chopped 

1/4 cup Rice flour

1/2 to 3/4 cup Gram flour

Salt to taste

1 tsp Poppy seeds (Optional)

Oil to fry 

Method 

Take a grinder and grind the Bombay ducks into a paste. Pour the paste into a mixing bowl. Add the other remaining ingredients except for the oil and gram flour into the mixing bowl. Add the gram flour little at a time while mixing. Mix all the ingredients very well. The batter will be thick and should not be of dropping consistency. Pour oil in a wok. Let the oil heat up. Add the fritters into the oil and fry it till golden brown in colour from all the sides and crispy on a medium low heat. Serve it hot. 

Garlic Coriander Baked Fish with Coconut Milk...

This dish is adapted from Thai cuisine... It's a baked dish and without oil. So definitely a healthy dish. Serve this dish with green cucumber, tomato and rice and enjoy the flavour of garlic, coriander and coconut.

Ingredients

500 grams  Fish Fillets

2 Garlic cloves minced 

1 small bunch Coriander leaves cleaned

1 inch Lemon grass stalk

4 to 6 Bird Eye chillies 

2 tsp Red Chilli flakes

Salt to taste 

3/4 cup Coconut Milk

1 tbsp Honey

2 tsp Fish Sauce 

2 tbsp Lemon Juice 

Method 

Take a chopper, add the coriander, garlic, lemongrass, chilli flakes, fish sauce, lemon juice, honey, salt and coconut milk. Pulse it  3 to 4 times. Take a oven proof baking dish. Place the fish into the baking dish. Pour the mixture on the fish and mix well. Add the chillies. Bake it in a preheated oven for 10-15 minutes at 200 degrees celcius or until fish is cooked well. Garnish with coriander leaves, cucumber slices, tomato slices and lemon slice.

Kasundi Chicken Kosha Tarkari Diya...

This dish taste scrumptious with hot steaming rice. I have used home made Kasundi ( Mustard Sauce ) to marinate the chicken along with the other ingredients. You can use ready made Kasundi available in the market. I have added mushrooms and carrot to the dish. You can add potatoes too. I love little sweetness of the carrot with Kasundi. This is an experiment in my kitchen. Do try it out... I am sure you will enjoy it. 

To Marinate the Chicken

Ingredients 

6 pieces of Chicken Legs

2 tbsp of Kasundi (Mustard Sauce) 

1 tsp Ginger - Garlic - Chilli paste 

1/2 tsp Coriander powder

1/2 tsp Turmeric powder

1/2 tsp Panch phoran powder

Salt to taste

1/4 cup Curd 

Method

Mix all the above ingredients together and let it marinate for an hour. 

To make the Chicken 

Ingredients 

Marinated Chicken

1 big Carrot cut into medium size strips

2 Onions sliced

6 to 8 whole Garlic cloves 

8 to 10 small size whole Mushrooms 

1 Green Chilli slit 

1/2 tsp Panch Phoran 

2 to 3 tbsp Mustard oil

Method 

Take a fry pan, add oil. Let it come to a smoking point.  Lower the flame and reduce the heat. Add the Panch phoran. Let it crackle. Add the green chilli and sauté for few seconds. Add the garlic and sauté for few more seconds. Add the onions and carrots, sauté till the onions are light pink in colour. Add the marinated chicken, stir, cover and cook for 10 minutes. Add 1/2 cup water, let it cook for 10 minutes more. Add the mushrooms, stir and cook till the mushrooms have cooked and the water has reduced. Serve it hot..