Sunday, April 24, 2011

Kofta

Finely Chopped Carrot 4tbsp
Finely Chopped Beans 4tbsp
Finely Chopped Cabbage 4tbsp
Cauliflower Florets 4tbsp
Finely Chopped Coriander Leaves 4tbsp
Boiled Green Peas 4tbsp
Boiled and mashed Potato 2tbsp
Diced Capsicum 2tbsp
Chopped Cashew Nuts 2 tbsp
Chopped Raisins 2 tbsp
Sattu ( Roasted Gram Flour) 2tsp
Chopped Green Chillies 2tsp
Ginger Paste 2tsp
Dry Fried Jeera Powder 1tsp
Garam Masala Powder 1tsp
Salt & Sugar
Ghee 1tsp
Refined Oil
2 tsp Besan

Steps:

In a large mixing bowl add all the ingredients except the oil and 2tsp Besan and mix them well with your hand. Make the Koftas -- big balls say 3 inches diameter . Next roll the koftas in the Besan and then fry them slowly in a high flame in refined oil.
Now make the gravy . Heat the oil and add the chaunk of garama masala and bayleaf followed by ginger paste, red chilly powder, tomato puree, a little beaten curd followed by a paste of poppyseeds and cashew nuts. Saute for a few minutes. Add salt and sugar and then a little water. Place your previously fried koftas on this gravy and bring them to boli for a while. Sprinkle fresh coriander leaves , green chillies and ghee on top. Pour 2 tbsp milk. Serve with roti/ paratha.

Topse Fry

Ingredients:

Topse mach : de-scaled and cleaned thoroughly, marinated with salt and a pinch of turmeric powder and lemon juice.
Green chillies, garlic and ginger (ground together into a coarse paste) required to marinate the fish.
For 4 pieces of fish 4tsp paste is required to marinate .
Gram flour (Besan) : well beaten in a pan with cold water to mke a thin paste adding salt, red chilly powder, turmeric powder, kalojeera and 1tsp kusksus (posto or poppy seeds).
Mustard oil for frying.

Steps:

The fish is marinated with the chilly-garlic-ginger paste for at least 1 hour.
Heat oil in a pan and coat each fish in the batter (previously made from besan) and deep fry till golden brown.
Serve hot with mustard sauce as a snacks.

Doi Begun

Ingredients:

Two medium sized brinjals : cut length wise into 8 pieces.
Fresh curd : 100 gms.
Mustard and green chilly paste : 2tsp.
Salt and sugar to taste.
Mustard oil : 4tsp
Fresh coriander leaves and green chillies : finely chopped.

Steps:

Marinate brinjal with salt. Fry the brinjals in oil on a low flame till soft . Add well beaten curd, mustard paste, salt and sugar into it. Add a little water if necessary. Bring it to boil . Add fresh, finely chopped coriander and slit green chillies on top.

Serve with roti/or rice.

Tangra Fish

Ingredients

Tangra Fish marinated with salt, turmeric powder and a pinch of red chilly powder.
A fine paste made from black mustard and a few dry red chillies.
Mustard oil.
Panch forone.
Finely chopped corriander leaves.
Finely chopped tomatoes.
Green chillies.
Green peas

Steps:

Heat mustard oil and fry the fish till golden brown. Close the lid while frying. Keep aside.
In the remaining oil add panch forone to splatter.
Then add the tomatoes,green chillies and green peas.
Add the mustard paste and saute for 2 minutes.
Add a little water and then add the fried fish.
Close the lid and bring it to boil on a slow flame to ensure complete cooking.
Add 2tbsp Mustard oil and chopped corriander leaves on top.
Serve with hot rice.

Dal Puri

Ingredients:

Flour : 500 gm
Refined Oil
Chana Dal :1cup.
Matar Dal : 1cup
Ginger 2 inches
Red Chilly Powder: 1tsp
Dry fried jeera, dhaniya, mouri and black pepper(coarsely powdered)
Green chillies: 6
Asafoetida (Hing) : a little
Salt and sugar to taste.
Mustard oil : 1tsp

Steps:

Soak the Dal in water for at least 6 hours. Place the soaked dal in a
grinder along with ginger and green chillies and make a fine paste - be careful ! Do not add too much water. Add the Asafoetida (Hing), salt and sugar. Take a pan, grease it with mustard oil and heat it. Now put the dal paste into the heated pan and stir continuously with a spatula in medium heat till the mixture gets dried till the required consistency. Transfer the mixture to a flat metallic plate and pat it down with your palms till it forms a cake about half inch thick. Sprinkle the dry fried masala powder along with red chilly powder. Keep aside and let it stand for 10 minutes. Make small balls from the mashup.

In the meantime, make the dough with flour along with a pinch of Asafoetida (Hing) salt and oil with requisite amount of water to make it very soft. Cover with a wet cloth for one hour. Make balls from the dough for the parathas and stuff each ball with the dal mashup. Roll the balls in your palm, then flatten with a rolling pin to produce the requisite circular shape. Heat the tawa and fry the puris till golden brown.

Saturday, April 23, 2011

Dahi Vada

Ingredients:
vadas
Udad dal (Black gram dal) 1 cup
Moong dal (Green gram dal) 1/4 cup
Salt to taste

For the Dahi (yogurt)Dahi (yogurt) 5 cups
Green chillies, chopped 1 tsp
Ginger grated
1/2 tspcurry leaves
Tamarind chutney
2 tsp chaat masala
few pomegranate seeds
1/4 tspAsafoetida pinch
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)

Method :

For vadas

Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste with very little water
Add salt to taste. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter round and fry until the wadas are golden brown.
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each vada out from water, squeeze the water out and set aside.

For making dahi:

Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka , asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.


Arrange the squeezed vadas in a deep dish. Pour the yogurt on the wadas such that all the vadas are covered well by the yogurt. Sprinle red chiili powder, roasted jeera powder and sweet tamarind chutney.

Moong Dal Halwa

Ingredients:

1 cup Dhuli Moong Daal (split yellow lentils without skin)
1 cup ghee
1/2 cup sugar
1 1/2 cups water
3 pods green cardamom split
1/2 tsp Saffron, soaked in a little milk
1/2 cup khoya
1/2 cup chopped mixed dried fruits

Method:

Wash the moong daal and soak it in plenty of water overnight
Grind the daal into a coarse paste without adding any water while grinding.
Prepare a sugar syrup of 1 thread consistency and add saffron strands and cardamom pods to the syrup. Cover and set aside.
Now, warm the ghee in a heavy-bottomed (can use non-stick) pan on a medium flame.
Add the moong daal paste to this ghee and stir to mix. Cook the moong daal, stirring frequently (almost continously) on a medium flame to avoid sticking at the bottom till it begins to turn golden brown and the aroma eludes.

Now add the khoya and mix well. Cook for another 2-3 minutes.
Finally add the sugar syrup and mix thoroughly. It gets softer after this.
Cook on a medium flame for 5-7 minutes, stirring frequently.
Lastly add the dried fruits and switch it off.
Garnish with chopped nuts and serve.

Dabeli


Ingredients:
Buns
1 Onion, chopped 
1/2 Cup fresh cilantro, chopped 
1/2 Cup peanuts, roasted 
2 tsp Fresh garlic chutney 
1/2 Cup fresh pomegranate seeds 
6 tbsp Dates & Tamarind chutney 
Olive oil, for cooking

For Masala:
 
2 Dry Red chili 
1/2" cinnamon sticks 
1 tsp Coriander seeds 
1/4 tsp Cumin seeds 
2 Cloves

For The Filling: 
1 Cup boiled and mashed potatoes / cooking banana
2 Tomatoes, finely chopped
A pinch asafetida powder 
2 tbsp Dates & Tamarind Chutney
1/2 tsp Cumin seeds 
2 tbsp Oil 
Salt to taste

Steps: 
Roast the masala ingredients in a pan for about 2 to 3 minutes.

 Grind them to make a fine powder in a  grinder, set aside
 For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle, then add asafoetida, chopped tomatoes, dabeli masala, salt & let it cook untill tomatoes are fully cooked, then add potatoes & mix well.
 Remove them from the heat, combine dates-tamarind chutney and mix well.
 Fry buns using a little  oil.
 Now put 12 equal portion of the filling on the lower half of each bun.
  
Top it with the chopped onion, cilantro, pomegranate, peanuts, garlic chutney and dates-tamarind chutney. 
Sandwich it with the top halves of the burger buns and serve.

Malai Kofta

Ingredients:

 For kofta 
4 large boiled potatoes
50 gms paneer mashed
50 gms Khoya

1/2 cup chopped nuts
1 tsp garam masala powder
Salt to taste
Oil to deep fry the koftas

For the sauce/gravy:

3 tbsps cooking oil
2 large onions grated
1 tomato pureed
2 tbsps garlic garlic paste
2 tsps coriander powder
2 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
2 tsp garam masala powder
1 cup milk
1 tbsp khoya
1 tbsp fresh curd
Salt to taste
Fresh cream to garnish

Method:

Grate the potatoes(so as there's no lumps and its even thoroughly). Add salt.
Mix all the other ingredients separately for koftas, add salt to taste and make small small balls out of it.
Shape the potato mixture like a bowl and put the paneer mix balls in the center and then roll into perfect rounds.
Heat the oil to fry the koftas, on a medium flame. Deep fry these rounds till light golden brown in colour. Keep aside.
If the potatoes are sticky, and are not manageble, add a bit of cornflour in the mix


For the gravy, first heat the 3 tbsps of oil in a deep pan and add ginger garlic paste to it.
Then fry the onions till it is light brown in color and the oil begins to separate from the onions.
Then first add red chilli powder and then all other dry spices and then immediately add tomato puree to it. Fry till oil separates.
Add khoya ,a bit of salt and curd. Fry .
Then add milk slowly and water to get a desired thick consistency , and cook. Mix well.
Bring the gravy to a boil and then reduce the fire to a simmer.

At the time of serving, place the kofta's in the dish, and pour hot gravy over it. And then garnish each kofta with the whipped cream and cilantro leaves.Serve with hot naan.

Aloo Bonda

Ingredients:

4 large boiled, mashed potatoes
2 to 3 green chilies finely chopped
1 onion chopped finely
2 tbsp coriander leaves finely chopped)\
1/2 cup chopped mixed vegetables(carrots,peas,cauliflower etc)
1 2 bay leaves
2 3 cloves
1 cinnamon
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp cumin seeds

2 cup gram flour
1 tsp red chilli powder
3 tbsp rice flour
1/2 tsp baking soda(khane ka soda)
oil for frying
salt to taste

Steps:

Add salt, chili powder,turmeric, garam masala, coriander, and green chilies to the mashed aloo (potatoes) and mix well
Put 1 tsp oil in a pan, add cumin seeds, bay leaves,cloves and cinnamon , allow it to sputter.
Add chopped onions, fry, then add mixed vegetables and cook for a few minutes,then add potato mix. Cook for 2 -3 minutes .
Make small balls of aloo  mixture.

In a bowl take a cup of gram flour,add rice flour, little salt and chilli powder to it.
Add little water bit-by-bit and mixing with hand to make a batter of medium consistency.

Dip each ball in the batter and deep-fry them till golden brown.
Serve  hot with green chutney.

Panchavati dal



Ingredients:
 
1/4 Cup moong dal
1/4 Cup masoor dal (split red lentil)
1/4 Cup tur dal (split pigeon peas)
1/4 Cup urad dal (split black gram )
1/4 Cup chana dal (split chickpea )
2 Onions, finely chopped
3 Tomatoes, finely chopped
1" Ginger piece, minced fine
4 pods garlic, minced
1 tsp Garam masala
1/4 tsp turmeric powder
3/4 tsp red chilli powder
Freshly squeezed lemon juice
Some chopped, cilantro/ dhania
Salt to taste
1/2 tsp Mustard seeds
1 tsp Cumin seeds
4 Indian green chillies, slitted
Few curry leaves
Few pinches, Asafoetida

Steps:
 
1.  Mix all of these dals add some water & pressure cook it upto 2 whistles.
2. Heat oil, add mustard seeds and let it splutter, then add cumin seeds, green chillies, curry leaves and asafoetida. 
3. Now add chopped onions, ginger, garlic & tomatoes. Cook a little untill onions are translucent.
4. Add boiled dals, salt, turmeric, red chilli powder, garam masala, and bring it to one quick boil.
5. Finally add freshly squeezed lemon juice & cilantro.
Serve with rice or naan..

Dum Aloo / Alur Dum

Ingredients:
Small potatoes 1/2 kg
Medium size onion 1
Fine yogurt  2 cup
Ginger garlic paste 1 tsp.
Turmeric Powder 1/2 tsp.
Chilli powder 1 tsp.
Asafoetida a pinch
Bay Leaves 4-5
Milk 1/2 cup
Ghee/oil 4 tbsp.
1 tsp sugar
Salt to taste
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
Cinnamon 1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2

Few coriander leaves
 
Steps:

Take all the spices and grind it in a blender to make fine powder.

Wash and prick the potatoes all over with a fork and soak in the water with little salt for 2 hours.
Boil  till half done.
Peel the potatoes and dry them on a cloth. Then heat the oil.
Deep fry the potatoes, remove immediately. This is just to give them a crispy texture on the outside, till it gets golden brown.
 

Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
Add the garam masala prepared initially to this mixture and cook for 2-3 minutes.
Add turmeric powder, chilli powder and salt. Fry it about a minute.
Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
If you find the gravy too thick, you can add some water.
Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas before whistle.

Garnish it with green coriander leaves and serve hot with parathas, roti or rice ..

Methi Khakhra

Ingredients:

Whole wheat Flour 2 cups
Dry fenugreek leaves/methi 2 tsp
Salt to taste
Oil

Steps:
Mix flour and salt in a bowl. Add dry fenugreek leaves and mix well. Add enough water to knead into medium soft dough.
Divide into 12-15 equal sized balls. Apply a little oil on the chakla and roll out the balls into very thin and round chapattis.
Heat a thick tawa, put the chapatti on it and roast on slow heat. Turn and hold it down with a wooden press. Continue pressing and turning till the khakra is ready. Apply a little oil on one side and shallow fry pressing all the while, specially the edges.
When it is crisp and light brown in colour, it is done. Remove, allow it to cool and store in an airtight container carefully.

Simnel Cake


Ingredients:
 Marzipan
175g butter
175g sugar
3 eggs beaten
175g plain flour
Pinch of salt
½ tsp ground mixed spice
350g raisins and currants
55g/2oz chopped mixed peel
½ lemon, grated
1-2 tbsp apricot jam
1 egg beaten for glazing

         Steps:


Roll out marzipan to make a circle 18cm in diameter and reserve the remainder for the cake topping.
Preheat oven to 140C/275F. Grease and line a 18cm cake tin.
Cream the butter and sugar together by beating or using food processor until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice ( a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
Put half the mixture into a greased and lined 18cm cake tin. Smooth the top and cover with the circle of almond paste/marzipan. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a knife in the middle - if it comes out clean, it is ready.
Once baked, remove from the oven and set aside to cool .
Brush the top of the cooled cake with the apricot jam.  Roll out a circle of marzipan to cover the top of the cake.make round smalls balls of remaining marzipan.
Place the circle on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.
Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the marzipan begins to brown. 
Serve.

Marzipan

 Ingredients:

2 1/4 cups grounded sugar
3 cups finely ground almonds/ cashews
2 large egg whites1 tsp. vanilla extract or rose water essence (optional)

 Steps:

 In the bowl, combine the sugar with the finely ground almonds until well mixed.

 Add the egg whites slowly and vanilla extract  and process/beat until forming a stiff paste. On a clean work surface, knead.

Mould into desired shapes.

Sunday, April 17, 2011

Dhokar Dalna

Ingredients:

  1. Yellow split pea (Matar dal): 40gms
  2. Bengal gram (Chana Dal): 160gms
  3. Refined wheat flour (Maida): 1 tablespoon
  4. Potatoes (Aalu): 2 medium sized
  5. Sugar (Chini): 1 teaspoon
  6. Black pepper (Gol morich guro): 1 teaspoon
  7. Asfoetida (Hing): 1 pinch
  8. Fennel seed (Mouri):  ½ teaspoons
  9. Cinnamon powder (Dar chini guro): 1 pinchr
  10. Cardamom powder (Elaichi): 1pinch
  11. Nigella (Kalo jeera): 1 teaspoon full
  12. Cumin Seeds (Jeera): ½ teaspoons
  13. Turmeric powder (Halud guro): 1 ½ teaspoons
  14. Red Chili powder (Sukhno Lankar Guro): 1½ teaspoon
  15. Mustard oil (Sarser tel) for frying
  16. Salt to taste
Steps: 
  1. Grind both the pulses together in a powder. Grind it well so that it becomes absolutely powdery.
  2. Alternately you can also soak the pulses for about 2 to 3 hours and then make a paste of the soaked pulses.
  3. Add salt, ½ teaspoons each of turmeric powder, ½ teaspoons of red chili powder, turmeric powder, black pepper, cumin seeds;  refinedwheat flour, sugar, asafoetida, cinnamon powder, cardamom powder and 1 teaspoon of nigella to the dough.
  4. If you have dry grinded the pulses then add water and make thick dough. Keep it for 20 to 30 minutes.
  5. Heat ½ teaspoons of oil in an wok. Add the dough and toss for 2 to 3 minutes or till the dough become quite dry.
  6. Spread the tossed dough over a plate with almost an inch depth. Cut it into small diamond shapes. The dhoka is now ready to fry.
  7.  Heat oil in a frying pan and fry the dhokas till they get hard and the inside also gets cooked. You can prick them with a knife. If the knife comes out with sticking, then the inside is also cooked.
          Making Dalna
  1. Cut thepotatoes in medium size square pieces.
  2. Heat oil in a wok. Fry the potatoes till they are golden brown.
  3. Add the cumin seeds to it along with turmeric and chili powder.
  4. Pour in water and salt.
  5. Now cook till the gravy thickens and the potatoes are cooked well.
  6. Carefully drop the dhokas and just boil for 2 minutes in low flame. Do not toss else the dhokas will break.
  7. Dhokar Dalna is ready to serve. 
  8.  

Mochar chop, Banana Flower Pakoda

Ingredients:
  1. Mocha/ Banana Flower ( 500 gm minimum)
  2. 2 or 3 Potato
  3. Green Chilly
  4. 50 gm Peanuts
  5. 20 gm Raisin
  6. 1 tsp Ginger Garlic Paste
  7. 1 tsp Garam Masala
  8. Salt to taste
  9. pinch of Sugar
  10. 2 Cups Besan
  11. A pinch of Baking soda
Steps :
  1. Cut the banana flower into thin strips and boil in water. Strain it, and keep the mocha aside.
  2. Mash the potatoes after boiling. 
  3. Heat oil in pan then add green chilly,peanuts and raisin.
  4. Add mocha with all the spices. Fry it . Cook till you get a dry mixture.
  5. Make small balls of the mashed potatoes and mocha which is spiced with masalas separately .
  6. Flatten the mashed potato between your palm then add mocha and cover it.
  7. Make a batter with besan, baking soda, salt and water. The batter should be tight .
  8. Heat oil in pan and dip the chop in the batter. Deep fry it. Fry till both sides are golden brown.
  9. Now Mochar Chop is ready to serve.

Tuesday, April 12, 2011

Begun Bhaja

Ingredients
Ingredients:

1 big size brinjal
1 teaspoon turmeric powder
oil to fry
Salt to taste

Steps:

Wash and cut the brinjals into half inch round slices.
Apply salt and turmeric powder.
Heat up the oil in a pot to smoking point.
Fry the brinjal pieces till crunchy and brown.
Serve hot.

Cham Cham

Ingredients:

Sugar: – 100 gms
Paneer (cheese) : – 200 – 250 gms
Water : – 1 cup
Maida (flour) : – 2 tea spoon
Saffron: – Some standard saffron
Cardamom powder : – ¼ tea spoon
Milk : – 100

Steps:

Take a pan; add 1 cup water in hit. Keep it on gas and add the sugar in it. Keep it on gas till it comes into syrup or becomes thickened.

Blend the paneer with flour of the maida. Now make the pieces of that mixture into a finger shape. Add those pieces into the sugar syrup.

Keep the above mixture to cool for some time and remove the finger shape maida pieces from the syrup.

Now take milk in a pan and add the cardamom powder and saffron into it.

Now add spread this milk on the every piece of cham cham.

Fulkopir Tarkari

- Cauliflower- medium sized, cut
- Peas- half cup
- Potatoes- 2 cut into medium size pieces
- Ripe Tomato- 2, chopped
- Masala (Cardamom pods- 2, Clove- 2 and Cinnamon sticks 2. All should be grinded together)
- Bay Leaves- 2
- Chilli Powder- 1 teaspoon
- Salt to taste
- Turmeric Powder- 1 teaspoon
- Ginger Paste- 1 teaspoon
- Cumin paste- 1 teaspoon
- Sugar- 1 teaspoon
- Cooking oil- 5 tablespoon

Steps:

Heat oil in a round bottomed frying pan. Lower the heat slightly and fry the potato and Cauliflower pieces Remove the Cauliflower and potatoes from the oil once they are brown in colour and tender.
Add the Bay leaves. Now add the cumin paste, ginger paste, tomatoes , chilli powder, sugar and salt. Stir fry it for about 5 minutes. Add the masala.Finally add the fried cauliflower, potato pieces and the peas and thoroughly stir it again. Add half cup of water and cover the lid of the pan. Allow it to cook until the potatoes and the cauliflower pieces are well cooked.
Serve with hot rice.

Chanar Dalna

Ingredients:
Ghee
Garam masala (cinnamon,green cardamom and clove)
Cottage cheese/chhana
Diced potato
Bay leaf
Green chili,
Pieces of cumin,
Ginger paste,
Roasted cumin powder
Salt to taste,
Sugar to taste,
Turmeric

Steps:
Heat ghee adding garam masala, bay leaf, green chili and pieces of cumin to it. Add potatoes and stir fry for some time. Adding ginger paste, turmeric and salt cook well. Add chili. Now add the chhana and a small amount of water. Keep it to boil till the potatoes get softened. Before removing from heat add sugar according to taste.

Thursday, April 7, 2011

Dimer Devil


Ingredients

6-8 hard boiled eggs
1 boiled potato
2-3 tbsp onions, finely chopped
2 green chillies minced
2-3 tbsp chopped cilantro
1 tsp salt
1.5 tsp curry powder
1 tsp red chili powder
1 lime

For the batter

1 cup rice flour
Water as needed
1 tsp salt
Oil for frying

Steps:

1. Cut the eggs in halves and remove the yolks into the bowl.
2. Mix the potato, onions, green chillies, cilantro, salt, curry powder, red chili powder together till smoothly mixed.
3. Squeeze the lime juice on the mixture.
4. Fill the eggs with the mixture and shape into a rounded shape to cover the entire egg white.
5. Make a batter with rice flour and water to make a thick paste.
6. Heat the oil, and carefully dip each egg into the batter to coat uniformly.
7. Lower the eggs into the oil and cook on medium heat on each side for about 7-8 minutes till the eggs are well browned on each side.
8. Remove from the oil and drain on paper towels.
9. Serve hot with ketchup.

Kolkata Egg Roll


Ingredients 
 
1/2 cucumber
1 red onion
2 green chilies
2 tbspn oil
4 eggs
salt to taste
4 rotis
1/2 lemon


Steps:


1. Thinly slice cucumber, red onion and green chili pepper.

2. Beat the eggs in a medium bowl until fluffy. Add salt.

3. Place a large frying pan on heat and heat ½ tbsp of oil.

4. Pour ¼ egg mixture into the frying pan and swirl it immediately to form a roti size omlet. Before the egg sets, place a roti on the egg and press it gently. Flip the roti when the egg is done and cook for a few seconds.

5. Remove the roti from the frying pan and place on a board with the egg side up.

6. Divide the sliced vegetables into portions. Line up one portion of the vegetables in the center of the roti. Squeeze out some tomato sauce. Add a little lemon juice.

7. Roll up the roti with the vegetables in the center. Wrap up the roll into lunch paper or greaseproof paper to hold it together. Repeat for the remaining egg mixture, rotis and vegetables ingredients.
8. Serve with Ketchup.

Begun Bahar


Ingredients:
 Brinjals: 250 gm
Peanuts: 50 gm
Finely chopped Fenugreek leaves (Methi):500 gm
Finely chopped Tomatoes: 1 tbsp
Ginger paste: 1/4 tbsp
Turmeric powder : 1/2 tsp
Chilly powder : 1/2 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1/4 tsp
Finely grated Khoya : 3/4 tbsp
Oil : 2 tbsp
Salt & Sugar to taste

Prepararion:

1.First of all chop the brinjals into medium pieces.
2. Crush the peanuts with 1 tbsp of water into fine paste.
3. Heat oil in a kadai and fry the brinjal pieces over medium heat until half done.
4. Add the fenugreek leaves or the methi pata and mix well.
5. Then prepare a paste with ginger, turmeric, chilly, cumin, coriander powder and water.
6. Pour the above prepared paste to the fenugreek leaves with tomatoes, mix well and fry until the masalas are well blended.
7. Add the peanut paste, salt and sugar, mix well.
8. Cook until the brinjals are soft and it becomes a little dried up.
9. When done, remove from the fire and sprinkle with khoya.

Batata Vara


Ingredients

 4 large potatoes
6 cloves garlic
2 inch ginger
4 green chillies
1 lime; juiced
2 tbsp chopped coriander
salt to taste

for Batter
1 cup chickpea flour; besan
3/4 cup water
1/3 tspn baking soda
salt to taste
Oil for frying

Steps:

1. Wash and peel the potatoes , boil and roughly mash.
2. Puree the garlic, ginger and chillies with the lime juice
3. Add to the potatoes with the coriander and salt, mix
4. Make lime sized balls.
5. To make the batter add the flour, salt and baking soda in a bowl, add the water in slowly mixing it well. The batter should be like a pancake mix.
6. Heat the oil in a frying pan / karai / small wok, dip the potato balls in the batter and deep fry.

Hara bhara Kabab


Ingredients:
500 gms boiled potatoes
100 gms boiled green peas
100 gms boiled spinach
2 tbsps chpped coriander (dhania)
1 tbsps chopped green chillies
1 tbsp chopped ginger
1 tsp chaat masala
salt to taste
2 tsp cornflour
oil for deep frying

Steps:

Peel and grate boiled potatoes.
Mash boiled green peas.
Squeeze out excess water from spinach and chop finely.
Mix grated potatoes , peas and spinach.
Add chopped green chilies, chopped coriander,ginger, chaat masala and salt.
Add cornflour for binding.
Divide the mixture into 25 equal size portions.
Shape them into a ball and then press it between your palms to flatten it. Heat oil in a kadhai deep-fry in hot oil for 3-4 minutes.
Serve hot.

Wednesday, April 6, 2011

Pineapple and Raisins Chutney


  Ingredients:
Pineapple  1kg
Citric Acid  few drops
Sugar  400gm
Raisins 100gm
Whole Jeera  1tsp
Oil  50ml
Maida  25gm
Turmeric Powder  1/2tsp
Salt to taste

Steps:  

 Scrape the pineapple in a bowl and keep aside.
Heat oil, crackle jeera, then add the pineapple, citric acid, turmeric powder, sugar, mix maida for thickening, stir well and cook for 5 to 10 minutes
Cool and serve.

Aamsatta khejurer chutney


Ingredients:

Aamsatta  400gm
Dates  400gm
Panch Phoran  1tsp
Whole Red Chillies  4
Sugar  400gm
Maida  25gm
Tamarind  50gm
Oil  50ml
jeera powder 1tsp
Salt to taste

Steps:  
 Deseed dates, cut amsatta in cube size and keep aside.
Heat oil, crackle panch phoran, whole red chillies, then add water and boil it when it boils add jeera powder, sugar, tamarind water, salt, amsatta and dates,
 Cook for 5 to 10 minutes and mix maida for thickening, mix little chilli powder, cool it and serve.

Potoler Dorma

Ingredients:
 
4 large potol
Oil to fry
Salt to taste
1 tsp Sugar
1 tsp turmeric

Ingredients for filling:

½ cup of grated coconut
2 tbsp chopped cashew nut
1 medium size potato
1 tbsp roasted powder of cumin 1 tsp mango powder (amchur)
Sugar to taste
Salt to taste

Ingredients (for gravy):
½ tsp of asafoedita/ hing powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
3 tbsp curd
1 tsp garam masala powder
Salt to taste
Sugar to taste

(Mix all ingredients to a smooth paste and keep aside)

Steps:


Scrape potol well.
Cut one side of mouth of potol and scoop out pulp with the help of a tea spoon or knife.
Marinate potol with salt and turmeric for 2 mints
Heat 1 tbsp oil and fry grated coconut lightly
Mash boiled potato
Mix fried coconut with mashed potato, chopped cashew nut, mango powder, roasted spice powder, salt and sugar to taste.
Stuff mixed ingredients in each of every potol.
Close the mouth with gram flour dough and tie a thread (if necessary)
Heat oil and fry them in slow four till potol turn golden brown.
Keep stuffed and fried potol aside.
Heat oil and put the fire slow.
Add mixed gravy paste and sauté.
Add half cup of water and let the gravy boil.
Add fried stuffed parwal and mix well with gravy.

Bhetki fry


Ingredients:
 
350 gm Bhetki Fish
Salt to taste
1 tsp Turmeric Powder
1 tsp Amchur Powder
1 Lemon
2 tbsp Cornflour
Water as required

Steps:

Clean and pat dry the fish. Marinate with spices.
Put the cornflour with water into the the container to make a batter .
Heat oil in non stick kadai and mix the fish with batter.Deep fry .
Serve hot.

Tilapia curry


Ingredients:

500 gm Tilapia Fish
1 Medium Size Onion
1 Tomato
Salt to taste
Sugar to taste
1 tsp Cumin Seeds
2 tsp Fish Masala
2 Green Chilly
2 tsp Turmeric Powder

Steps:

Make a paste of onion with green chilly and another paste of tomato
Deep fry the fish.
Heat oil in kadai then add cumin seeds to crackle in oil. Put onion and fry it until it browns then add all the spices and tomato paste . Now pour fish with water .Cover the lid and boil for 10 mins.
Serve with hot rice.


Baked Tilapia


Ingredients:

3 Tilapia Fish Filet
1 Onion
1/2 Tomato
Salt
Turmeric Powder
1/2 Capsicum

 Steps:
Take the good pieces of fish and clean it with water pat it dry
Marinate with salt and turmeric powder.
In Oven put it for 400 F for about 15 mins and then turn upside down and bake for additional 15 mins.
After baking take it out and put butter on it.
Fry the onion, tomato, capsicum and green chilly until it brown. Use them as topping n garnishing
Serve.

Rui maacher phulcopi diye jhol / Rohu with Cauliflower

Ingredients:

6 pieces of Rohu fish
1 small cauliflower
4 small or 2 medium Potatoes
1/2 tsp cumin seed
1 tsp cumin Powder
2 tsp coriander powder
3/4 tsp turmeric for the curry "jhole" &
about 2 tsp to coat the fish before frying them
6 tbsp oil for frying the fish
2 tbsp for the Curry
Water

Steps:

1. Wash the pieces,  pat dry. Rub with salt and turmeric .
2. Heat oil in a kadai / wok till it smokes.
3. Add the pieces into the oil a few at a time.Fry.
4. Slice the cauliflower into  florets,  and then fry.
5. Cut the potatoes into cubes. .
6. Heat oil in a kadai. Add cumin seeds. When they crackle, add the cubed potatoes. Fry for a while.
7. Add the cumin, coriander & turmeric powders. Season with salt.
 8. Add Wate to make the curry About 1 large cup. Cover and lower flame.
9. When the potatoes are nearly boiled, the water reduced, add the cauliflowers, the fish and 3-4 slit green chillies Adjust the water for the curry...you might have to add some more. This is after all a curry.
10. Add a pinch of sugar
11. Cook over high flame for 5 minutes.
12. Serve with hot rice.

Koi Maacher jhol


Ingredients:

250 gm Koi Fish
Salt to taste
A pinch of Sugar
1 tsp Turmeric Powder
1 tsp Cumin Seeds
1 tsp Cumin Powder
1 tsp Coriander Powder
1 Potato
2 Green Chilli
1 Tomato
1 tsp Ginger Grated / Paste
1 Small Size Cauliflower

Steps:

Wash & Clean  the fish.
Cut potato into lengthwise and cauliflower and tomato into medium pieces.
Fry the fish and keep it aside.
Heat oil in kadai then add cumin seeds and green chilly to crackle in oil.
Then add potato and cauliflower . Fry it well.
Add 1tsp cumin powder , 1 tsp coriander powder , a little turmeric,1 tsp ginger grated, salt , a pinch sugar and small size tomato. Stir well and add water as required. Lastly add the fried fish. Cover the lid for 5-10 mins .
Serve hot with rice.

Bok Ful Bhaja


Ingredients:
4 Bok-Ful
1/2 cup Besan

Salt to taste
1/2 cup Rice Flour

Steps:

Take the good pieces of bokful.
Make a paste of besan, salt, rice flour and water and apply it
Heat oil in pan and fry it.
Serve it hot.

Chingri Macher Malaikari

Ingredients:

Good size Shrimps / Chingri
Coconut Milk
Mustard Seeds
Green Chilly
Salt

Steps: 
 
Take the good size  pieces of fish and clean it with water & dry.
Heat oil in non stick kadai and shallow fry the fish.
Put the coconut milk  in the fried shrimp. Then add the mustard seeds paste .
Add green chilly and salt . Bring to a simmer. Cover, lower the heat and simmer gently for 5-8 minutes
Serve hot with hot steamed white rice.

Mochar Ghonto

Ingredients:

Mocha (Banana Blossoms) - 1 large
Potato - 1 medium (100 grams), diced in small cubes
 Jeera seeds - 1/4 tsp
Bayleaf/ tej patta - 1 medium
Cinnamon - 2 inch, broken in 2-3 pieces
Cardamom / elaichi - 4 broken
Ginger - 1 tsp, grated
Cumin powder - 2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Sugar - 1tsp
Green chillies - 2 slit
Ghee - 1 tsp
Oil

Steps:

Remove the blossoms after peeling away the outer leaves and clean. Chop finely.

Bring to boil 2 cups water with a pinch of salt and turmeric. Add the chopped blossoms and cook covered for 15 minutes.

Drain water and using a slotted spoon squeeze out the water completely on a colander. At this stage the quantity of blossoms is approximately equal to 1 cup. Keep this aside.

Fry potatoes till light brown and keep aside.

Heat 4 tbsp oil in a kadhai. Add bay leaf, cardamom, cinnamon, and cumin seeds. Fry till the cumin seeds turn dark brown.

Add ginger, turmeric, and the cumin powder (dissolved in 2 tbsp water). Fry for 1 minute.

Add the blossoms, mix well and fry for 2 minutes on medium heat.

Add the fried potatoes, salt, and sugar. Mix well and add in 1/4 cup of water. Simmer for few minutes .

Let cook for another 3 minutes. Then add the green chillies and ghee, remove from the heat.