Taler Bora

Ingredients:


Tal sap from 5 kernels
Sugar  2 cups
maida  2 cups
Grated coconut 2 cups
Suji 2 cups
Bananas half dozen mashed
Oil for deep frying


Steps:


Separate kernels from the fruit (Remove top portion of fruit & tear out the fibrous portion , kernels will come out)
Pour some water on kernel , rub it on some sieve or grater to squash out juice which will be thick consistency.
To this now add all above ingredients. Mixture should be of dropping consistency.
Heat oil in a pan 
Take a small amount of mixture and drop in oil in form of ball. Similarly add more balls.
Fry till golden brown .
Serve.

Bread Upma

Ingredients:

4-5 cups bread cut in to small pieces
 1/2 cup onions (optional)
  3-4 green chilies
 6-7 curry leaves
  1/2 tea spn each mustard seeds, cumin seeds, urad dal
 1 tea spn sugar 
 2 tsp tomato sauce
Oil
Salt

Method:
Heat oil and add mustard, cumin seeds, urad dal. When they start popping add curry leaves and chillies. Add onions and fry till they turn brownish. Add bread pieces and mix well. Add sugar,and salt and sauce. Mix well.Sprinkle 1 tsp water  with fingers.Bread upma is ready.

Dhokla

Ingredients
Besan 1/2 cup

Suji  1 1/2 cup
plain yogurt( should be a little sour) - 1/2 cup
soda bicarb  1 tsp/ eno 1/2 sachet
green chili paste  1 tsp
sugar 2 tbsp
Turmeric powder  ½ tsp
salt to taste
lemon

For Seasoning

coriander chopped - 2 tbsp.
oil - 1 tbsp
mustard seeds - ½ tsp
Curry leaves ( optional) -8-10

Steps

Put gram flour and suji in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours.
Add chili paste salt to the batter.
Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.
Add the soda bi carb /eno to the flour mixture  and mix well. Pour immedietly into flat greased vessel or a thali or a cake tin.
Steam for about 15 minutes.Let cool for a few minutes.
Cut into squares.

Make a syrup after adding 2 tbsp sugar in 200 ml of water and a lemon. Put the dhokla in syrup for a minute then drain. 
Make seasoning
Heat oil in a small pan. Add mustard seeds
When they stop spluttering, add curry leaves.
Pour over dhokla squares. Sprinkle chopped coriander.

Jhal Muri

Ingredients:
2 cups crisp puffed rice
1/2 cup chanachur / namkeen
1 medium onion finely chopped
1/4 cup roasted peanuts
1/4 cup diced cucumber
1 tsp mustard oil or oil from pickle
2 green chillies chopped preferably pickled
1 tsp chaat masala (optional)

Steps:

Mix all the ingredients in a bowl  and enjoy while still crisp.

Ghugni

Ingredients:

Dry white peas – 1cup

Ginger paste – 1 1/2 tbsp
garlic 4 crushed
green chillies – 4
cinnamon – 1 small stick
cardamom – 2 pods
bay leaf – 1
cumin seeds – 1tsp
onions – 2
tomatoes- 2
tamarind paste – 1tsp
chili powder-1tsp
garam masala powder -2 tsp
coriander leaves – a few cut
coconut scrapings – 2 tbsp
oil – 2 tbsp
salt to taste

Steps:

Soak dry peas overnight. In the morning pressure cook it on slow flame.

for half an hour. Take a heavy bottomed vessel, add oil, splutter cumin seeds, then add cinnamon, cardamom, bay leaf fry for a few
seconds.
Then add garlic, ginger, green chillies, fry for a minute and then add onions and fry.
After the onions turn pink add the tomatoes and tamarind paste and saute for a minute.
When the tomatoes turn soft and pulpy add chili powder and garam masala powder and salt.
Also add the cooked dry peas and coconut shreds and simmer for five minutes.
Garnish with coriander leaves. Serve hot with bread or chappatis.

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.

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.

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.

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.

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.

Singara / Samosa

Ingredients:

2 Cups  Flour
1.5 Cup Cooking Oil
2 Potato
1 Medium Cauliflower
1 Tsp Panch Phoron
1 tsp Dhania seeds
0.5 Tsp Ginger
3 Chopped Green Chili
0.5 Tsp Turmeric powder
To taste Salt

Steps:

Sift flour and half teaspoon of salt in a bowl. Add four-table spoon of oil and knead well until the mixture becomes like coarse breadcrumb. Add water about half cup - add little at a time and knead till the dough becomes stiff ball. Make sure not to add too much water. Remove the dough onto a clean work place or a chopping board and knead for about 8 to 10 minutes till the dough becomes soft and smooth. Cover and set aside.

Make the stuffing:

Peel skin from potato and cut into 1/4-inch dice. Wash cauliflower and remove the flowers and cut into small pieces. Mix turmeric powder and salt into cauliflower and potato pieces. Grate ginger and chop green chilies. Heat 4-table spoon oil. Add panch-phoron, grated ginger and green chilies and fry till splutters. Add the potatoes and cauliflower and continue frying with stirring occasionally till well cooked and done. Divide the dough into eight portions and shape into balls.

Take each ball, brush oil and flatten by pressing a little and then roll into a round thin circle of about 8 inches diameter. Cut with a knife along the middle and pick up one half. Fold into a cone making 1/4 inch overlapping seam, brush few drops of water into the seam with finger and glue the seam. Fill up the cone with the stuffing. Close the top of the cone again keeping about 1/4 inch overlapping. Brush water with finger and press the top seam and flute with your fingers.

Repeat with the rest dough. Heat oil in a shallow deep bottom pan to very high. Add samosas one by one about three at a time. Reduce heat and deep fry turning over a few times till golden brown and crisp - will take about 8 to 10 minutes. Drain on paper towel and serve.

Vegetable Chop

Ingredients:
 
Potato - 1 medium
Carrot - 1 large
Beetroot - 1 small
Cauliflower - 1/2 of 1 small
Peas - 1/2 cup
Ginger - 1 tbsp, juliennes
Groundnuts - 2 tbsp, halved
Masala - 3-4 tsp (Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red chillies) on low heat till jeera turns brown and chillies dark red. Do not char. Remove from heat and grind)
Sugar - 1/2 tsp
Salt - To taste
Besan - 2 tbsp
Bread Crumbs - 1/2 cup
Cooking Oil - 1 cup (for deep frying)

Steps: 

Cut each vegetable into 2-3 big chunks. Pressure cook on high heat for 2 steams. Drain water. Mash vegetables coarsely.

Make a besan mix by adding about a little less than 1/4th cp water. The mix should not be thick

Heat 2 tbsp oil in kadai. Add ginger, groundnuts, the roughly mashed vegetables, salt, and sugar. Cook for 8-10 minutes on medium high heat.

Add  masala and mix. Remove the vegetables from heat and let cool.

Make chop-size dumplings using your hands, dip in besan mix to form a thin layer, coat with bread crumbs and keep aside.

Fry till golden brown. Remove from heat and keep on paper towel to drain excess oil before serving.

Beguni /brinjal pakora

Inredients:
 
 Fresh eggplant / brinjal, cut into roundels ( if it is too big, you can halve the roundels),
5 tbsp besan / gram flour,
2 tbsp rice flour,
chilli powder,
 chaat masala ,
salt to taste,
 water
 cooking oil for frying

Steps:

Make a thick batter with the besan, salt, chilli powder and water. Heat enough oil in a kadhai .

Dip a roundel in the batter and coat it well on both sides. When the oil is hot enough, gently slide them in one by one .... leaving enough space between them so that they don't stick to each other.

Fry on slow heat till they are brown on both sides.
Serve hot with some chilli powder and chaat masala sprinkled on them.