Broccoli Soup

Ingredients :

Broccoli Forets : 1 cup (cut into small pcs)
Milk : 1 cup
Butter : 1tsp
Onion :  One medium size ( grated )
Garlic : crushed ( 2 tsp0
Red Chilly Flakes ( 1 tsp)
Black Peeper Powder
Corn flour : (2 tsp)
Salt & Sugar
Fresh Cream (optional)

Procedure :


Cook the broccoli florets in  2 cups of water by adding a little salt
Heat butter and fry onion and garlic together
Add this to the broccoli broth
Stir the whole mixture with the help of a bar blendar
Add a little sugar
Finally add milk and cornflour and stir thoroughly to make it smooth
Boil for another five minutes
Sprinkle red chilly flakes and black pepeer powder
Add a little fresh cream
Place a blanched broccoli on top of the soup
Serve hot with garlic bread

Chicken Lemon Coriander Soup

Ingredients :

Boneless Chicken : (100 gms) thinly sliced, marinated with salt, black pepper and soya sauce
Sweetcorn : (25gms) boiled and made into paste
Garlic : finely chopped (1tsp)
Ginger julienne (1tsp)
Onion : finely chopped (2 tsp)
Green chilly : finely chopped (1tsp)
Fresh Coriander :( finely chopped,  1cup)
Lemon juice ( 4tsp)
Black pepper powder (2tsp)
Butter : 1 tsp

Procedure :

Heat butter and fry onion, garlic together
Add the marinated chicken and the sweetcorn paste into it
Add 2 cups of water and bring it to boil.
Add the ginger julienne, green chillies and coriander
Finally add the lemon juice and sprinkle black pepper powder on top

(This recipe serves for two )

Spinach Soup

Ingredients :

1 tbsp. Butter
2 cups. Fresh Spinach (chopped)
1 Small Onion (chopped)
1 cup Milk
1  tbsp. Flour (Maida)
1 tbsp Refined Oil
4 cloves of Garlic
1 Green Chilly (finely chopped)
Fresh Cream (optional)
1/2tsp sugar
To taste. Salt & pepper

Procedure :

Blanch spinach in hot water with a pinch of salt.  and refresh in cold water.
Heat oil in a pan, add chopped onions and sauté. Add crushed garlic, chopped green chilly salt, sugar and pepper.
Puree together with boiled spinach.
Make a thin white sauce by melting butter in a nonstick pan.Then add maida and cook for 5-7 mins. Slowly add the milk so that no lumps are formed.
Add the spinach puree to this and bring it to a boil. Add a little water if required.
Add 2 tsp fresh cream (optional) and serve spinach soup hot with bread croutons/ soup stick.

Wonton Soup

Ingredients :

stock made from chicken broth
finely chopped carrot and cabbage
finely chopped spring onions and capsicum
finely chopped garlic and green chillies
shrimp/shredded chicken (if required, you can keep it purely veg too)
flour, seived with hot water, a pinch of salt, and a little refined oil
butter
tomato/chilli sauce

Procedure :

Making the wonton: Add a pinch of salt, and mix the carrot, the cabbage, the garlic, the spring onion, the capsicum, the green chillies. Make small balls from the flour dough, flatten with a roller and and fill them with this mixture. Wrap these up to form "wonton balls".
Bring the stock to boil, and add salt, black pepper, and butter. Slowly add the wonton balls. Do NOT stir. Boil for 15 minutes.

Mixed Hawaiian Salad

Ingredients :

Shredded Chicken ( Marinated with salt, pepper and vinegar)
Shrimps ( shelled and cleaned )
Home made mayonnaise

Finely chopped Spring onion
Cheese (grated)
Red Chilly Flakes
Oregano

Procedure :

For the home made mayonnaise ( egg less) mix 4 tbsp hung curd ( fresh), 4 tsp olive oil, 1/2 tsp mustard powder, 1/2 tsp sugar, 1/2 tsp salt, 1 tsp white vinegar and a little lukewarm water.  Put all of them into a mixing bowl and mix them thoroughly with a hand blender.







Boil the shredded chicken along with the shrimp with little water that is just sufficient to cook.

Take a bowl and mix the boiled chicken, shrimp, the mayonnaise, cheese, red chilly flakes and oregano.

Refrigerate before serving.

Green Salad

Ingredients :

Broccoli : cut into florets with its stem (2 cups)
Sweet corn : boiled (1/2 cup)
Green peas : boiled (1/2 cup)
Spring Onion
Lettuce ( blanched )
Salad Dressing  - { Lemon juice (2tsp), Crushed Garlic (2 tsp), Red Chilly Flakes (1tsp), White Vinegar (1tsp) and Olive Oil (2 tbsp) }

Procedure :

Parboil the Broccoli Florets by keeping into boiling water for just 2-3 minutes. Add a pinch of salt to the water to retain the brilliant green colour.
Take a salad bowl arrange lettuce, broccoli, boiled green peas and sweet corn together
Now make the salad dressing  in a separate bowl by adding lemon juice, crushed garlic, white vinegar, olive oil and red chilly flakes together and mixing them  thoroughly with a spoon . Add a little salt and sugar.
Pour the salad dressing into the salad bowl and mix them thoroughly
You can refrigerate the salad  and serve when necessary.

Chingri @ Chilika

Chilika is a large, shallow, brackish, estuarine lake located at the mouth of the Daya river where it pours it's water into the Bay of Bengal on the eastern sea board of India. Located to the south of the holy city of Puri, the aboard of Lord Jagannath, Chilika is a fascinating ecosystem that is the home to Irawaddy Dolphins, migratory birds and -what is of current interest to us -a world of seafood in the shape of prawns, lobsters and crabs.

After paying the obligatory obeisance to the Lord at Puri many gastronomically inclined pilgrims very often make an additional pilgrimage to Chilika to delight in and savour the enormous variety of seafood that is available at small shack like food joint that dot the shores of the lake and the estuarine sand bars.

There are two types of food joints.. the first type located on the shore serve truly gigantic crabs and lobsters cooked in authentic Odhisa style and served hot with rice but the more adventurous tourists might consider taking a ride for going to the extreme edge where the river finally meets the sea and look for the freshly landed catch of not just prawns but also many other types of fish like pomfret, sardin etc. that are dressed and cooked under the open skies and in tiny charcoal fired ovens on the shore.

If you delight in seafood then this is where you must be.

Recipe of Chingri @ Chilka as it was cooked instantly  by one of the shack owners on the shore is as follows:

Heat mustard oil in a wok on high heat
Add finely chopped onion, tomato and green chillies into it.
Then add thoroughly cleaned and washed Chingri ( Shrimps) into the mixture.
Add salt and stir fry together till no water is left in the wok.

Stir Fried Magic

Even though concept of stir-fry is associated with Chinese cuisine, yet, the "chenchhki" of Bengal is very much similar to this style of cooking. The absence of additional water, the use of a low flame and use of very little oil makes this dish both tasty as well as good for health.

Determine which of your stir-fry ingredients need the most cooking time, and add these first. For example,  carrots, french beans need more time to cook than some vegetables like mushrooms and bell peppers, broccoli, cabbage.

Make sure you have everything you’ll need chopped and ready to go before you start your stir-fry. Stir-frying is quick, so you won’t have time to do much other than stir once you start.

Preheat your wok or a large frying pan slightly before adding oil. Add oil, making sure the surface of the pan is well covered. If using garlic, ginger, onions  add them and saute for 3-5 minutes, stirring occasionally. Don’t forget to stir!

Add marinated chicken, shrimp according to your choice. Then add cereal (optional, like boiled rice, toasted bread cubes, boiled noodles, instant noodles or precooked pasta). Reduce heat, allowing noodles to steam cook for 5-7 minutes. If adding rice, pre-cooked noodles or other grains, stir-fry just long enough to mix the flavors, about three minutes. Add a little oil to avoid sticking.

Add sauce or spices and stir until finished cooking. For a basic stir-fry, you'll want about 3 tablespoons of stir-fry sauce available in the market. Most of the liquid will cook off, leaving you with just the flavors. If you'll be serving your stir-fry over rice or other grains, you'll want about 1/3 cup of sauce, and may want to thicken it up with a bit of corn-starch or flour.

Paneer Sashlik

 What is sashlik?

Sashlik is a Russian style of kabab. It is actually a shik kakab made with strongly marinated, skewered lamb combined with vegetables and grilled to perfection to make the ultimate cook out food. In India vegetarians replace meat with paneer.

Here is the recipe of paneer sashlik :

Ingredients

Fresh Panner ( made from fullcream milk, cut into large cubes:1.5'"x1.5")
Capsicum (washed and cut into square )
Tomato ( washed and cut into square)
Onion ( Cut into square)
Fresh Curd
Amchur powder
Sattu ( Roasted and ground Chana, 2 tablespoonfull)
Onion, Garlic, Green Chilly and Ginger paste ( 2 tablespoon full)
Garam Masala Powder ( 1tsp)
Kashmiri Red Chilly Powder (1tsp)
Salt & Sugar to taste
A little butter for brushing

 Procedure

Take e large bowl and put all the ingredients together except the sattu, butter and the veggies.
Marinate the panner in fresh curd and other ingredients for at least 3-4 hours.
Refrigerate.
Take the marinated paneer out from fridge and sprinkle sattu on top.
Take a large shik/skewer or a knitting needle and arrange  the marinated paneer cubes. alternately with capsicum, onion and tomato cubes.
Brush with butter.
Put the skewers into preheated OTG rack at 200 degree celsius
Grill for half an hour till brownish tinge appears on the paneer cubes
Take out and serve hot as an weekend snacks

Dhokla

Ingredients :

 Gram flour ( Bengal Chana Dal Besan) 2 cups
 Fresh Curd (Stirred) 1 cup
Salt to taste
1tsp Soda bi-carb or Eno fruit salt
 Juice of one Lemon
 A pinch of turmeric powder
A pinch of red chilly powder
Refined Oil 2 tsp (1 tsp for batter and 1 tsp for tampering (chaunk/foron)
Fresh Curry leaves
1tsp Mustard Seeds
Freshly grated Coconut
Green chilies (vertically slit)
Tamarind-Jaggery Chutney

Procedure :

In a bowl take gram flour (besan), curd and luke warm water. Mix well and make a smooth batter. The batter should be of thick consistency. Add salt, haldi powder, red chilly powder cover with a lid and set aside for 4 hours.
Keep the steamer or cooker ready on gas. Grease a baking dish (it should fit in the steamer or cooker). Now in  a small bowl take 1 tsp. of soda bi-carb or eno fruit salt, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well. Pour the batter into the greased pan and steam for 10-15 minutes or till done (ensure by pricking with a toothpick or knife).
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves; allow to splatter. Remove and pour it over dhoklas. Garnish the besan dhokla with grated coconut and slited green chilies.
Serve with tamarind-jaggery chutney.

Doi Bada / Dahi Vada

Ingredients:

Urad dal : soaked in water overnight finely pasted in a mixer-grinder. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
White oil : for deep frying the Vadas.
Fresh Curd
Sugar and Salt
Tamarind paste and jaggery : for the chutney.
Curry leaves, Mustard Seeds and Chopped Green Chillies : for Chaunk
Black salt
Chopped Green Chillies : for the batter
Red chilly powder.
Roasted cumin seeds : powdered

Procedure:

Keep the urad dal paste for at least 4 hours to allow fermentation. Add chopped green chillies and a little salt into it.
Beat the fresh curd with black salt and sugar.
Make the chutney by mixing tamarind paste, jaggery and a little salt.
Fry the vadas in oil till brown. Keep aside.
Arrange the Vadas in a large platter. Pour the beaten curd on top. Sprinkle red chilly powder and cumin powder on top. Finally heat 1 tsp oil and allow the curry leaves, mustard seeds and chopped green chillies to splatter. Pour the hot chaunk ( phoron)  on the dahi vada mixture.
Serve with the tamarind-jaggery chutney.

Potato Pickups

Ingredients

Baby Potatoes ( boiled )
Finely Chopped Coriander leaves
Rock Salt
Normal Salt
A Dash of Sugar
Tamarind Paste
Roasted Cumin Powder
Red Chilly Powder
Lemon Juice
Procedure

Put the boiled potatoes in a pan . Toss the potatoes with tamarind paste, salt, sugar , chilly powder for five minutes. Let it cool. Sprinkle chopped coriander on top along with roasted cumin seeds and lemon juice.

Serve cold as a cocktail snack.

Vegetable Chop

Ingredients :

Vegetables (Carrot, Beet Root, Cauliflower, Green Peas )
Potato (Boiled and Mashed)
Coriander Leaves (Finely Chopped)
Coconut (Finely Chopped)
Peanut (Fried)
Green chillies and ginger - finely chopped
Garam Masala Powder
Salt & Sugar  to taste
Egg (Beaten) - 1
Corn Flower - 1 tbsp
Bread Crumbs
Refined Oil for frying

Procedure :

Cut the vegetables into tiny small cubes and boil them by adding a pinch of salt. Do not add water while boiling. Close the lid and heat on a slow flame. Avoid excess boiling. Add the mashed potato, a hand full of fried peanuts and fried coconut pieces. Then add grated ginger, green chillies and fresh coriander leaves. Add Sugar and sprinkle garam masala powder. Spread the hot mixture on a large platter and allow it to cool.

Meanwhile beat the egg along with salt and corn flour. Make chop in oval shape from the above mixture and coat each of them with beaten egg and then roll them over breadcrumbs. Deep Fry the chops in Refined oil.

Crispy Baby Corns

Ingredients:

Fresh Baby Corns
Corn Flour
Flour
Soya Sauce
Tomato Ketchup
 Salt
 Refined Oil
Garlic& Ginger (Grated): 2tsp each

 Procedure:

 Clean & Cut the baby corns into small pieces(2 to 3 inches) and marinate with soyasauce, salt and a little sugar. Meanwhile fry the ginger & garlic in 2 tsp refined oil and keep aside. Sprinkle a little cornflour and a little flour over the marinated babycorns. Now make a batter by adding 4tbsp cornflour& and 2tbsp flour in icecold water and deep fry the marinated babycorns by coating them into the batter. Use a low flame to avoid over frying. Toss the crisp-fried babycorns with the fried ginger-garlic and 2 tsp tomato ketchup and serve hot.

Pancake Pizza

Ingredients :

For the Pancake batter

Flour: 1 Cup
Milk: 1 Cup
One beaten Egg
Baking Powder : 1/2 tsp

For the Pizza filling

Grated Cheese : 2 tbsp
Flour 1 tbsp
Milk 2 tbsp
Corn kernels (boiled)
Onion ( chopped, 2 tbsp)
Capsicum (chopped, 2 tbsp)
Carrot (chopped, 2 tbsp)
Black Pepeer Powder
Chilly Flakes
Grated Cheese and Tomato, Onion and Capsicum ( Cut into rings for topping)
Tomato Ketchup (2 tsp)
Salt & Sugar
Butter 2tsp

Procedure :


First take the flour, egg, milk and baking powder in a bowl and sift them together to have a smooth and pouring consistency. Refrigerate for 1/2 an hour.
Now for the filling dry fry the flour in a nonstick pan and keep aside. Fry the onion, carrot and capsicum in butter for 2-3 minutes.  Add the boiled corn kernels. Mix the dry fried flour with milk and grated cheese and add the mixture into the corn and stir-fried vegetable mixture. add a little salt, sugar , black pepper and red chilly flakes. Mix thoroughly and keep aside.

Now heat a small nonstick pan . Grease with a little refined oil or butter and pour 1/3 cup pancake batter . Spread it and turn it when one side is completely cooked.Make 4 such pancakes.

Finally place a pancake and spread some filling. Then place another pancake followed by some filling and finally end up with the 4th one.
Garnish with tomato ketchup, capsicum, onoin and tomato rings and also with some grated cheese. Cut the wedges with a sharp pizza cutter, keeping the pieces joined in place.

Pizza-de-India

Ingredients:

Bread (preferably French loaf)
Sandwich spread
Pizza Sauce (made by mixing home made Tomato Puree, Oregano, Black pepper, Chilly flakes, finely chopped garlic, Olive oil, salt and a little sugar )
Cheese (cut into small pieces)
Onion, Capsicum, Tomato (finely cut)
Tomato Ketchup
Oregano and chilly flakes

Procedure:

Cut the French loaf into two halves lengthwise. Then using a knife first coat the bread with a layer of sandwich spread and then spread the pizza sauce to form a thick layer. Arrange onion, tomato, and capsicum slices as per your choice on the bread. Then add the pieces of cheese. Finally add a little tomato ketchup. Bake in a preheat oven for ten minutes. Sprinkle Oregano and chilly flakes.

Serve hot with chilled Cola.

Bread D'Lite

Ingredients:

Oven-fresh loaf (cut into thick pieces)
Tomato ketchup
Cheese spread
Cheese (2 cubes, grated)
Egg (2, well beaten)
Green chillies (4, finely chopped)
Garlic (8 cloves, finely chopped)
Onion (1 large, also finely chopped)
Capsicum (1 large, again finely chopped)
Flour (1 tbsp)
Milk (1/2 cup)
Butter (melted 1 tsp)
Salt, sugar, and black pepper powder

Procedure:

Heat the wok, and dry-fry the flour. Keep aside.
Heat the butter and add garlic, onion, capsicum, and chillies. Saute for 2 mins. Meanwhile beat the egg with cheese, milk and the dry-fried flour, along with salt and a little sugar. Add this mixture to the previous mixture (consisting of the garlic, butter, onion, capsicum, and chillies), and stir so as to ensure that no unwanted lumps form. Add black pepper powder from top, and allow it to cool.
Take the bread pieces and evenly and generously spread cheese spread followed by tomato ketchup  uniformly. Now Spread the previously made giant-mixture evenly and thickly (mind it!) on any one side of all the bread pieces, and toast in a pre-heated OTG for 15 minutes.

Serve hot with more  tomato ketchup.

Raw JackFruit Cutlet

Ingredients :

Raw Jackfruit ( 2 cups kernels, cut into small pieces, boiled in a pressure cooker)
One large potato (boiled and mashed)
Finely chopped green chillies and grated ginger - 1 tbsp each
Garam Masala powder- 1 tsp
Dry fried Cummin powder- 1 tsp
Dry fried Coriander powder- 1tsp
Roasted peanuts- coarsely ground
Chopped coconut slices
Salt & Sugar
Mustard oil for frying
Bread Crumb
One egg or Cornflour

Procedure :

Mash the boiled jackfruit and mix all the ingredinets with it except the last three.
Use your clean hand to mix them lightly and thoroughly
Make flat cutlets between your palms
Coat the cutlets first with beaten egg or  cornflour mixed with water
Then coat with breadcrumb
Deep Fry the cutlets in hot mustard oil.

Cauliflower Samosa

Ingredients :

Cauliflower florets : 1cup
Potato (diced) : 1and 1/2 cup
Greenpeas : 1/4th cup
Fried Peanuts : 2tbsp
Coconut (finely chopped and fried) : 2tbsp
Fresh Corriander leaves
Grated Ginger and green Chilly paste : 2tbsp
Garam Masala Powder : 1tsp
Salt and Sugar to taste
Ghee : 1tsp
Baking Powder : 1tsp
Flour (Maida)
Refined Oil

 Procedure :

Sieve the flour with baking powder, salt, refined oil and water to make a hard dough.
Cover the dough with a bowl and refrigerate, so as to make the samosas crispy. Meanwhile Boil the diced potato and green peas. Ensure that no extra water is reatined after boiling. Stir-fry the cauliflower florets in refined oil and add them to the potato-green peas mixture. Sprinkle peanuts, coconut and rest of the ingredients into the mixture. Stir fry them all loosely and let it be cooled. This makes your samosa (singara) filler.

Make small balls from the dough you had made, roll and cut into two halves. Fold each of the half in a triangular manner and enclose the filler. Seal the samosas properly and deep fry in refined oil.

Serve hot with tea/coffee as an evening snack.

Cabbage Pakora

Ingredients :

Fresh Cabbage : Cut into thin strips
Gram Flour (besan)
Rice Flour : 2tbsp
Salt to taste
Green Chillies : Finely Chopped
Poppy Seeds : 2tsp
Refined oil for frying

Procedure :

Mash the cabbage slices with salt, green chillies and poppy seeds just before your refined oil is ready for frying. Sprinkle 2tsp rice flour and gram flour (besan) to bind the mixture.( too much besan is not needed as it makes the pakora less crispy)
Deep fry the pakoras made from the above mixture.

Serve hot as an evening snacks.

Chilly Prawn with Baby Corn

Ingredients :

prawn (250 gms)
egg white (one)
baby corn (100 gms, chopped)
one large capsicum (chopped)
green chillies (cut into slits)
garlic (finely chopped - 2 large tbsp)
cornflour
soya sauce
black pepper
salt and a little sugar
refined oil

Procedure :

Marinate the prawns in soya sauce, salt, and black pepper powder, for half an hour.
Heat refined oil in a wok, and stir fry the baby corns and keep aside.
Mix 1 egg white and 1 tsp corn flour with the marinated prawn.
Deep fry the prawns. Keep aside.
In the remaining oil, add chopped garlic, chillies, capsicum, and the baby corn.
Add a little sugar, 2 tbsp soya sauce
Add 1 tbsp corn flour in water,  pour it into the wok and stir
Finally add the fried prawns and mix them all together.
Serve hot with noodles or steamed rice.

Chicken Cylinders

Ingredients: 

Boneless Chicken ( cut into small pieces, marinated with salt, pepper and a little soya sauce))
Finely Chopped Carrot, Capsicum, Cabbage
Finely Chopped Onion, Garlic and Green Chillies
Vinegar & Soya Sauce
Black Pepper Powder
Salt
Flour
Milk
Egg
Refined Oil

Procedure: 

Heat a little refined oil in a wok and add onion, garlic and carrot along with salt. Add the marinated chicken and stir fry  for a few minutes. Add the cabbage and green chillies. Add sugar and sprinkle a little vinegar. Make sure that no extra water is left after stir frying. Finally add the finely chopped capsicum and allow the mixture to get cooled.

Meanwhile  take a bowl and mix 1 cup flour, one egg and 1 cup milk. Add a pinch of salt and mix well till it becomes smooth.

Now for the pancake, heat a non stick frying pan and grease it with 1/2 tsp refined oil. Pour the pan cake batter with the help of a serving spoon and spread uniformly in a low flame. Turn upside down. Now place the chicken filling inside the pan cake and roll it like a "Patisapta".

Serve hot with tomato ketchup ! Yummy  and Healthy  Chicken Cylinders are ready!

Chicken Tawa Kabab

Ingredients :

Boneless Chicken Chunks 300gms
Fresh Curd 4tbsp
Garlic Paste 4tsp
Onion Paste 2 tsp
Ginger Paste 2 tsp
Red Mirchi Powder 1tsp
Salt and a pinch of Sugar
Sattu( dry fried Chana Powder) 2tbsp
Refined Oil 1tsp

Procedure :

Pat dry the chicken chunks and mix all the ingredients except the Sattu and oil. Marinate for at least 6 hours and refrigerate ( not in the deep freezer)
Mix the sattu and sprinkle oil on top of the marinated chicken.
Take a nonstick pan and put the chicken inside it. Cook under low flame. Cover the lid of the pan. Saute' until the marinade dries up and the chicken becomes tender. Cook under high flame ocassionally. Take out the hot chicken pieces and skewer them on a piece of stick and hold it over an open flame for a few seconds to get the classic kabab style  burnt effect on the chicken pieces.

Serve hot with onion and tomato rings and of course with Green Chillies and Lemon slices.

Fried Chicken

Ingredients :

Chicken Leg or Breast Pieces ( thoroughly cleaned in running water)
Lemon juice
Salt
Red Pepper Powder
White & Black Pepper Powder
Ginger, Garlic & Green Chilly Paste
Egg White & and a little Flour
Bread Crumb or Corn Flakes Powder
Refined Oil for deep frying

Procedure :

Marinate Chicken Pieces(4 pcs) with 1/2 tsp lemon juice, salt, pepper and 2 tsp Ginger-garlic-green Chilly paste for at least 6 hours and keep in the refrigerator( do not put them into deep fridge)
Add the egg white and 1 tsp flour.
Coat each chicken piece substaintially  with the crumb
Deep Fry the Chicken Pieces in refined oil for 15 minutes( to ensure complete cooking) till it becomes golden yellow in colour. 

Chicken Spring Roll

Ingredients

Boneless chicken( finely chopped, 100gms)
Carrot, cabbage, spring onion ( finely chopped)
Garlic and green chillies ( finely chopped) - 2 tsp each
One egg
Flour (200gms)
Cornflour (2 tablespoon)
Baking powder ( 1/2 tsp)
Refined oil ( 2tsp)
Salt & Sugar

Soya Sauce

Procedure 

Sift the flour with cornflour, egg, refined oil, baking soda. salt and a pinch of sugar, water and cover the dough with a bowl. The dough has to be tightly made. So be careful while adding water during the making of the dough.
Meanwhile marinate the chicken with salt, black pepper and soya sauce for at least one hour.
Mix the marinated chicken with garlic, green chillies, carrot, cabbage and spring onions and stir fry together for a couple of minutes. Let it cool.
Cut the dough into small balls and roll each ball like a roti.
Wrap each roti with the chicken filling you made in the previous step. Seal the 2 ends of the spring roll with a little cold water.
Deep fry the spring roll each at a time.
Garnish the spring roll with finely cut carrot and spring onion!
Serve hot with tomato ketchup.

Fish Roll

 Ingredients

Becti fish  : 250 gms
Onion (finely chopped) : 1 cup
Garlic, Ginger & Green Chillies  (finely chopped) : 2 tsp each
Lemon juice : 1 tsp
Salt and sugar, turmeric powder (to taste)
2 eggs : well beaten
Refined oil : 250 ml for frying
Mustard oil : 2tbsp to make the filling
Garam masala
Ghee 1tsp
Bread crumb
Mashed Potato : 2 cups

Procedure

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Fry the fish lightly in a little hot oil and de-bone the fish . Keep aside. Fry the onions in 2 tsp mustard oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for  5 minutes.  Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste),  a pinch of garam masala and ghee . Spread the mixture on the wok so that it gets completely dried.

Add salt and pepper to the mashed potato and make balls. Flatten each ball with your palm and put the fish filling into the ball. Cover the ball and coat it with egg and then on breadcrumb. Refrigerate for 1 hour. Heat refined oil and deep fry the fish roll till golden brown.

Yummy FISHROLL is ready to serve!!!

Fish Folder

Ingredients :

For the Pan Cake Batter:

Flour 1 Cup
Egg 1
Milk 1/2 Cup
Pinch of Baking Powder
Pinch of Salt
Refined oil

For the Pan Cake Filling

Fish (Rui/ Katla) 200 gms. marinated with a pinch of salt and turmeric powder.
Grated Carrot 4tbsp
1 Potato (boiled& mashed)
Finely Chopped Onion 4tbsp
Finely Chopped Garlic, Ginger, Green Chillies, Coriander Leaves - 2 tsp each
Lemon juice
Garam Masala Powder 1/2 tsp
Ghee 1tsp
Mustard oil 2 tsp
Salt and Sugar as per taste

Procedure:

Boil the marinated fish  with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands.  Add 2-3 drops of lemon juice into the fish and keep aside. Fry the onions in mustard oil till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped coriander leaves and the grated carrot, and finally the boiled and mashed potato.. Finally Add the de-boned fish. Saute for 5 minutes. Add 1 tsp sugar, salt (to taste), ghee and  garam masala powder. Spread the mixture on the wok so that it gets completely dried.

Now for the pancake, heat a nonstick frying pan and grease it with 1/2 tsp refined oil. Pour the pan cake batter with the help of a serving spoon and spread uniformly in a low flame. Turn upside down. Now place the fish filling inside the pan cake and roll it like a "Patisapta".

Fish Croquette

Ingredients:

fish (preferably rohu) : 250 gms (makes 12 pcs)
onion (finely chopped) : 1 cup
garlic, ginger and green chilllies  (finely chopped) : 2 tsp each
tomatoes (finely chopped) : 3 tsp
carrot (grated) : 1/2 cup
capsicum (finely chopped) : 1/2 cup
lemon juice : 1 tsp
salt and sugar, turmeric powder (to taste)
2 eggs : well beaten
refined oil : 250 ml
garam masala
bread crumb

Procedure:

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside. Fry the onions in 2 tsp refined oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped tomato, and the grated carrot, and finally the capsicum. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), and a pinch of garam masala. Spread the mixture on the wok so that it gets completely dried.
Now shape the dried mixture in any desired form with your hand, coat them with beaten egg and then with bread crumbs. Fry the croquette in refined oil till brown.

Fish Envelope

Ingredients:

fish (preferably rohu) : 250 gms
onion (finely chopped) : 1 cup
garlic (finely chopped) : 2 tsp
ginger (grated) : 2 tsp
green chillies (finely chopped) : 2 tsp
tomatoes (finely chopped) : 3 tsp
carrot (grated) : 1/2 cup
capsicum (finely chopped) : 1/2 cup
lemon juice : 1 tsp
salt and sugar, turmeric powder (to taste)
flour : 500 gms
refined oil : 250 ml
baking soda
garam masala

Procedure:

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside. Fry the onions in 2 tsp refined oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped tomato, and the grated carrot, and finally the capsicum. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), and a pinch of garam masala. Spread the mixture on the wok so that it gets completely dried.

Knead the flour with 4 tsp refined oil, a pinch of salt, 1/2 tsp baking soda, and some water. Cover the dough with a thin wet cloth for 1 hour. Make 12 small flour balls from the kneaded dough, and roll into the shape of thin puris. Place 2 tsp of the fish mixture inside each of the puris and fold. Deep fry these envelopes in refined oil over a low flame.

Serve hot with ketchup/chutneys as a snack

Fish Mould

Ingredients 

Fish ( Rui/ Katla or Becti) 100gms
Finely chopped onion  2tbsp
Ginger- Garlic-Green chilly paste 2tsp
Finely Chopped Coriander
Grated Carrot 4tsp
Greenpeas 1/2 cup ( perboiled )
One Small Potato boiled & mashed
One Egg ( well beaten)
Refined oil 2tsp
Mustard oil ( very little)
Butter to grease the mould
Salt, a little sugar and a very little turmeric powder
Fresh Lemon Juice 1/2tsp
Two Cheese cubes ( grated)

Procedure 

Marinate the fish with little salt, turmeric powder and shallow fry in mustard oil  and de bone the fish. Heat refined oil in a pan and fry onion till brown. Gradually add Ginger-garlic-green chilly paste followed by mashed potato, fish paste, carrot, green peas. Add a little sugar. Sprinkle finely chopped coriander leaves and lemon juice. Then add the beaten egg and mix them well . Your fish cake mix  is ready.
Grease a mould with  butter. Add the fish cake mix and add grated cheese from top. Cook for 20 minutes under pressure cooker.
Keep aside for another 5 minutes outside the cooker.
Turn the mould upside down and serve hot.

Fillet-O-Fish N Chips

Ingredients :

Becti fillet-6 pc, cleaned, pat dried, marinated with 1tsp lemon juice,salt and pepper.
1 inch ginger, 8-9 cloves of garlic, one small onion, 6 green chillies and a hand full of fresh coriander leaves –coarsely pasted in a grinder
One egg
2tsp corn flour
Bread crumb
Refined oil for frying

Procedure :

Marinate the fillet with the ginger-garlic-onion-coriander-green chilly paste for at least half an hour. Then add the egg and the corn flour. Coat each fillet uniformly with bread crumbs by placing it between the palms. Deep fry and serve with french fries and tartar dip.

Topse Fry / Fried Mango Fish

Ingredients:

Topse mach (mango fish) : 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) and rice flour : well beaten in a pan with cold water to make a thin paste adding salt, red chilly powder, turmeric powder, kalojeera and 1tsp kusksus (posto or poppy seeds).
Mustard oil for frying.

Procedure :

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.

Mach Patoler Dolma / Dorma

Ingredients:

Large Patol (parval): 4
Fish: 200 gms.
Onion : 4tbsp.
Finely chopped ginger, garlic and green chillies - 2 tsp each
Garam Masala powder : 2tsp.
Ghee : 2tsp.
Raisin, Chopped Cashew nuts - 4 tsp
Mustard oil
Salt, Sugar and Turmeric powder

Procedure:

Scrape the Patol lightly with the help of a scraper. Scoop the seeds out with the help of a long thin object like a knitting needle. Wash and shallow fry the patol in a wok till light brown in colour.
Marinate the fish with salt, a pinch of turmeric powder, and then boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside.
Fry the onions in 2 tsp oil, till golden brown. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), a pinch of garam masala, ghee, raisins and cashew. Spread the mixture on the wok so that it gets completely dried.
Now take each scooped patol and fill it completely with the fish stuffing. Heat the wok and pour a little oil. Arrange the patols slowly and cook in a low flame.

Mexican Egg Fritata

Ingredients :

Egg - 4
Boiled chicken pieces - 1 cup
Stir-fried prawns - 1 small cup
Grated cheese cubes - 2
Chopped Onion - 1 cup
Chopped Tomato - blanched - 1 cup
Finely chopped ginger - 1 teaspoon
Finely chopped garlic - 2 teaspoons
Finely chopped parsley or oregano
Paprika powder and red chilli flakes
Refined oil and salt
Procedure :

Heat oil in a non-stick pan. fry the onion  and tomatoes. then add garlic and ginger and oregano. Add the chicken pieces along with prawn. Saute for two minutes. Cover the mixture with 4 eggs (beaten). Sprinkle grated cheese, paprika powder and red chilly flakes. Close the lid and simmer for 5 minutes, till the egg settles and cheese melts. Remove from heat. Cut into wedge-shaped slices, like a pizza and serve hot.

Egg Devil

Ingredients :

Boiled egg (cut lengthwise in 4 pieces)
Boiled potato (mashed)
Salt, Black pepper powder, Red Chilly powder
Lemon juice.
Ginger (grated), Garlic (finely chopped) and Green chillies (finely chopped)
Bread crumb.
One egg (well beaten ) and mixed with corn flour.
Refined oil ( for frying )

Procedure :

Mix mashed potato along with salt, black pepper powder, red chilli powder, ginger, garlic, green chillies and lemon juice. Make small balls. Wrap each egg piece with the flattened potato balls, coat it with beaten egg-cornflour mixture, and then with bread-crumb smoothly. Deep fry in refined oil till golden brown.
Serve as a evening snacks with tomato ketchup/salad/mustard.

Rude Food of Bengal

Most of the recipes that are talked or written about fall into the category of the exotic and eclectic but beneath the glitz and glamour of -- if I may be allowed to coin a word -- this food-eratti, there lies a wholesome underbelly of tasty, nutritious dishes that is both well known and widely used in the rustic belts of rural Bengal. This is the food that is cooked in the homes of those who are not so wealthy and more importantly have not had the chance to read magazines or watch the TLC on TV ! Someone calls this the "rude food" of Bengal -- that is easy to make, good for your health and yet tasty to eat. Is that a contradiction in terms ? Whatever .. please enjoy ...

Let us start with " Barbecued Brinjal" aka "Begun-Pora" which is very easy to make at home. You should try with Brinjal available in the winter season. Peel off the roasted brinjal and mash it with tomato, onion, green chillies, coriander leaves and of course with salt and a little sugar. Do not forget to sprinkle mustard oil and lemon juice on top. Serve hot with steamed rice and roti!

Generally we eat the fresh winter radish (Mulee/Mulo) and throwaway its leaves. Most of us do not know the food value of this green/leafy part of  radish but in fact it is full of iron and minerals. You can quite simply cook the finely chopped, well cleaned radish leaves by first boiling them with a pinch of salt and then stir-fry the same in refined oil with splatter of mustard seeds, whole red mirchi, sugar and  a little fresh mustard paste.

If you are suffering from anorexia or having a general reluctance to eating, then neem cooked with brinjal or "Neem-Begun" is a splendid antidote. This is particularly true after a prolonged illness, fever, cold and cough when you do not like to have any food then please start your lunch with Neem-Begun and hot rice.  You can simply marinate neem and  the finely chopped brinjal  with a pinch of salt and turmeric powder. Then fry the neem leaves in refined oil till brown and crispy. Then into the same oil add the brinjal pieces and stir fry till the brinjals becomes crispy. Mix both of them thoroughly and serve with hot rice.

There are different sizes of shrimps available in Bengal. [ Not to be confused with the prawns, the big headed Galda and the feline Bagda ] There are the very small ones called kucho-chingri generally used in fried rice /noodles/ chochhori. But there are even smaller ones, the nano chingri obtained in the fresh water ponds -- and these are called Ghusho-chingri. These are very inexpensive and generally available during winter. If you can buy fresh ghusho chingri from local markets you can make the famous Ghusho-Chingrir Bora generally eaten in rural bengal. This bora ( or vada) is very tasty but you have to be very careful while washing these nano-shrimps because  these are so tiny that and the shells are so thin that it is very difficult to remove them -- you might as well eat the lot. Rinse them several times in running water and also by soaking in a bowl of water then squeze out all  the water with your hand -- along with the troublesome mud if any. Mix salt, turmeric powder, finely chopped green chillies, besan, poppy seeds and red mirchi powder. Mash them well, then pat them into small discs and then deep fry in mustard oil. Serve hot with rice and dal.

The flowers of pumpkin ( Kumro Ful ) is a very good source of Vitamin A, beta carotine. Pumpkin Flower  is not only anti carcinogenic but it is very tasty as well.  You can simply  deep fry them   in oil by coating the flowers with basan, rice flower, poppy seeds , red mirchi powder, salt and kalojeera. Serve hot and crispy Kumro- Ful with rice and dal.

Keema Burger

Ingredients:

Minced Mutton (Keema) : 250 gms
Onion (finely chopped) : 200 gms.
Ginger-Garlic (grated) : 4tsp.
Red Chilly powder : 2tsp.
Salt, Sugar and Turmeric Powder
Lemon juice : 2tsp
Refined oil.
Finely chopped coriander leaves and spring onion.
Garam Masala Powder.
A little cornflour and bread crumb as a binder.

Procedure:

Boil the Mutton Keema along with salt and turmeric powder in a pressure cooker by adding water that is just sufficient to cook the keema.
Then add the onion and fry till it becomes golden brown in colour.
Add ginger-garlic and lemon juice
Saute for 5 minutes.
Then add salt, sugar, turmeric powder garam masala powder.
Finally add the boiled keema and mix thoroughly with the masalas.
Sprinkle Chopped dhaniya and spring onion from top.
Add a little corn flour and bread crumb to make it dry.
Make large balls and flatten keeping inside your palm to make keema patty. Take a non stick pan and grease with 1 tsp refined oil. Place each keema patty on the nonstick and keep for 20 mins. Place the patty inside the burger bread.
Heat on a OTG for 10 mins. Serve with french fries.

Special Rawa Dosa

Ingredients :

Semolina (Suji) : 1 cup
Flour (Maida) : 1 cup
Rice flour : 1 cup
Urad dal : 1/2 cup
Refined oil
Salt
Mustard seeds
Curry leaves
Green Chillies (finely chopped)
Finely Chopped Carrot :1/2 cup
Finely Chopped Onion : 1/2 cup
Finely Chopped Capsicum : 1/2 cup

Procedure:

Soak the dal overnight and make a fine paste in a grinder -mixer. Take a large pan and mix the dal paste with rice flour, semolina and flour adding sufficient water to soak them properly. Mix them thoroughly with a bar blender. Cover the lid and keep in a hot place for at least 5 to 6 hours.This is my Special Rawa Dosa Mix.
Fry the onion, green chillies ,carrot and capsicum in 2tsp refined oil for 1 minute and pour them into the Dosa Mix. Heat 1tsp oil and allow 1tsp mustard seeds and a hand full of Curry leaves to splatter. Pour it into the previous Dosa Mix. Mix well and fry crispy Dosa on a nonstick pan .

Serve hot with Coconut/Mint/Coriander Chutney.

Chilly Cheese Uttapam

Ingredients :

2 Cups of rice flour and 1 Cup urad dal powder, soaked in water for over night and mixed well to make a thick batter.
pinch of salt
One large onion (finely chopped)
Green Chillies ( finely chopped)
Cheese (grated)
Refined oil

Procedure :

Heat a nonstick pan , grease it with refined oil and place1 tablespoon  thick  batter. Spread it with a spatula. Then sprinkle onion, chillies on top.Turn upside down and add grated cheese on the hot side of the uttapam. Keep it on the nonstick tawa till it becomes crispy and the cheese melts.

Serve hot with coconut chutney.

For the coconut chutney place ground coconut along with green chillies, a few cloves of garlic, 2 tbsp roasted chana daal powder ( chatu / sattu ), salt and tamarind paste in a mixer and grind to a smooth paste. Heat 1 tsp refined oil and add chaunk / phoron -- 1 tsp mustard seeds, curry leaves and dry red chillies. Then add to the above chutney paste

Methi Paratha

Ingredients

Fresh Methi leaves (finely chopped ) 2cups
Maida 1 cup
Atta or whole wheat flour 1 cup
Sattu or fried Chana Powder 1/2 cup
Green chilly paste 2 tbsp
Salt
Refined oil
A little fenugreek seeds ( methi seeds) coarsely ground

Procedure

Grease a wok ( do not add too much of oil ) and add the coarsely ground methi seeds along with the washed and dried methi leaves. Sprinkle salt and stir fry till the water evaporates. Let it be cooled. Add the green chilly paste and sieve together along with maida, atta, sattu and a little refined oil. Keep aside for two hours. Make parathas out of the dough in desired shape. Fry with a dash of refined oil till brown. Be paitent while frying the crispy parathas....
Serve hot  with the boiled lentils.

For the boiled lentils soak matar, chana, chana dal, rajma and  whole mung (green) together  overnight Boil them in a pressure cooker till it becomes soft. Then add coriander powder, jeera powder, red mirchi powder, black salt,  tamarind chutney and bring it to boil. Now before serving with methi paratha garnish the boiled lentil with finely chopped onion, tomato, green chillies and fresh coriander leaves and a dash of lemon juice.

Daal Poorie

Ingredients :

Flour : 500 gm
White 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

Procedure :

Soak the two kinds of 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 dal mash-up.

In the meantime, make the dough with flour along with a pinch of Asafoetida (Hing) salt and white 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. Heat the tawa and pan-fry the daal-poories till golden brown.

Sabji Paratha

Ingredients:

vegetables (potato, carrot, beans, cauliflower) - all finely chopped
capsicum, onion, garlic (finely chopped)
ginger (grated)
green chillies and coriander leaves (finely chopped)
lemon juice
wheat flour and normal flour (1:1 ratio for the dough)
refined oil
salt

Procedure:

Boil the vegetables in water. Make sure that there is just enough water to completely boil vegetables, not more. Allow to cool, then mash vegetables by hand. Fry the onion, the capsicum, and the garlic in 2 tsp refined oil,  then add green chillies, ginger and the mashed vegetables. Add coriander leaves and lemon juice and salt. Cook in high heat so as to make the mixture completely dry. Spread the mixture on a flat platter and allow it to cool.

In the meantime, make the dough by mixing wheat flour and the normal flour (with a pinch of salt) with 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 vegetable mash-up. Roll the balls in your palm, then flatten with a rolling pin to produce the requisite circular shape. Heat the tawa and pan-fry till golden brown.

Egg Roll / Mughlai Paratha

Ingredients :

Egg (I use one egg to make 2 rolls or 2 parathas )
Maida ( to make a soft dough using a pinch of salt and water )
Finely chopped onion, green chillies, capsicum, carrot and cucumber.
lemon juice ( a must!!!)
Black peeper powder.
Tomato ketchup.
Refined oil for frying.

Procedure :

Knead the maida with water and a pinch of salt and cover the dough with a soft wet cloth for an hour. Then add 1 tsp oil from top and knead it again to make it soft. Make balls (3 inches diameter) from the dough. Roll it using dry flour .You can roll them in two ways. If you make egg roll then the roti will be of traditional size ( 6 to 7 inches diameter) .If you make mughlai paratha (Egg paratha ) you have to make it large enough( approximately of 8 inches ) to ensure that the paratha is like a rumali roti (as thin as a paper or hanky!!!) .

Beat the eggs in a large bowl. Add a pinch of salt and a little water.

Take all the finely chopped vegetables in a large platter and add salt, lemon juice, black peeper powder and tomato ketchup. Mix them thoroughly.

Heat a tawa. Add 2 tsp oil and 2 tbsp of the beaten egg. Place the paratha over it and press. Turn it upside down and fry till golden brown in colour. Arrange all the egg rolls on a platter and stuff each of them with the veggies. Roll it and serve hot.

If you want to make Mughlai paratha,  first place the paper thin paratha on the tawa. Then add 2 tbsp beaten egg and 2tsp chopped veggies inside. Fold the paratha in a traingular fashion and fry it with refined oil till golden brown.

Chatur Kachoori / Sattu ki Kachori

Ingredients:

Sattu (gram flour)
Flour
Refined oil
Salt & Sugar
Ajwain
Asafoetida (hing)
Ginger-green chilly paste.

Procedure:

Knead the flour with Hing, salt, ajwain and refined oil to make a soft dough. Cover the dough with a soft, wet, cloth and keep aside.
Knead the sattu with salt, sugar, hing, and ginger-green chilly paste along with water and then make it into small balls .
Make small balls from the flour and stuff each of them with sattu balls. Roll it lightly and deep fry in refined oil.

Peas Kachoori

Ingredients:

Green Peas : shelled and mashed in a mixer without adding water

Cumin seeds, Coriander, Black Pepper, Fenugreek (Saunf / Mouri ) and dry Red Chillies - all roasted together and ground coarsely

Salt & Sugar
Hing (Asafoetida)
Flour (Maida)
Ajwain
Refined oil

Procedure:
Heat a nonstick pan and grease it with 1/2 tsp oil. Pour the greenpeas paste, salt, sugar a pinch of asafoetida and dry the mixture on high flame till it does not stick to your finger. Finally add the coarsely ground spices. Flatten the mixture on a large serving dish and put inside the refrigerator. Take out the mixture after 2 hours and make small balls from it. This is the kachuri-stuffing.
Mean while knead the flour with ajwain, salt, a pinch of asafoetida and refined oil along with water to make a soft dough. Make small balls from the dough. Put the small green stuff inside the flour ball and roll it like a puri. Deep fry the kachuris.

Special Aloor Dam

Ingredients:

Potato : 250 gm ( cut into two halves)
Fresh Curd : 100 gm.
Fresh coconut : grated ( 1/2 cup)
Ginger-green chilliy paste : 2tsp
dry peanut : 4tsp
Curry leaves : 4tsp ( stir fried in refined oil)
Mustard seeds (1tsp ) and a few green chillies for CHAUNK
Refined oil : 4tsp
A pinch of Asafoetida.
Salt & Sugar to taste.

Procedure:

Boil the potatoes. Peel off the skin. Beat the curd, with salt and sugar, and keep aside. Fry the grated coconut, coarsely powdered peanuts, and stir fried curry leaves in 1 tsp oil.

Heat the remaining oil and fry the potatoes in refined oil till golden brown. Add ginger, green chilly paste along with a pinch of asafoetida. Add the beaten curd. Saute for a couple of minutes. Bring to boil. Sprinkle coconut, peanut and curry leaves mixture on top. Finally allow the the mustard seeds and green chllies to splatter in 1 tsp oil and pour the chaunk into the potato mixture.

Serve hot with chapati/parantha/puri/roti.

Peel of Pleasure

Dietary fibre or  roughage is the indigestible portion of plant foods having two main components: a soluble  fibre that is readily fermented in the colon into gases and physiologically active byproducts, and an insoluble fibre that is metabolically inert, absorbs water throughout the digestive system and facilitates bowel movement. Plant foods contain both types of fibre in varying degrees, according to the plant's characteristics. Regular intake of roughage or food fibre not only reduces absorption of fats in body but relieves constipation. One can simply consume food fibre by keeping all the vegetable peels and simply making pakoras or one can serve stirfried peels with dals.

We discuss two such recipes that are both delicious and good for health. 

Potato peel is something that we generally we throw away but it is full of fibre and minerals, perhaps more than Potato itself. So from next time instead of throwing the potato peel away, do something interesting with them ! Wash them thoroughly in water for several times, pat dry and add salt, red mirchi powder, poppy seeds, besan and stir-fry them in oil in a low flame. Serve hot with rice and dal.

Another interesting recipe you can try out uses the peel of bottle gourd. In this case, you first you have to boil the peel with salt and water for half an hour. Heat 2 tsp refined oil in a pan. Add dry red mirch and kalonjee. Add the gourd peels. Stir fry till it becomes tender. Sprinkle 1 tsp besan, 1 tsp atta, 1 tsp sugar and 1 tsp poppy seeds. Again cook them till the quantity reduces to half its original. Serve with hot rice.

Both in case of potato as well as bottle gourd make sure that your peels are thick -- that is they have some underlying vegetable along with it. This makes the peel more tasty and also preserves some of the vitamins and mineral.

Fish Pulao

Ingredients:

Rui Mach (Rohu fish): 500 gms (cut into cubes, marinated with salt and turmeric powder)
Basmati rice : 500 gms (soaked in water and dried for one hour)
Ghee : 6 tbsp and Mustard oil : for deep frying the fish cubes.
Garam Masala : cloves, green cardamom, black cardamom, cinnamon, nutmeg, javitri, sha-jeera, sha-marich (roasted and coarsely ground)
Kismis and kaju: as per choice.
Ginger and red chilly paste : 2 tsp.
Finely chopped onion : 1 cup.
A few cloves of garlic (finely chopped) and bayleaf

Pinch of turmeric powder, in lieu of the artificial yellow, kesari, colour
Salt to taste  and Sugar : 4tbsp.

Procedure :

Deep fry the fish cubes in mustard oil and keep aside.
Heat 2 tbsp. ghee in a handi. Add chopped garlic, onion and fry till golden brown. Now add the ginger-chilly paste, a few bayleaves and 4tsp coarsely ground Garam masala. Saute for 2 minutes and add the fried fish cubes. Mix well and keep aside. Ensure that the fish cubes retain their identity ... that is they do not crumble.
In the same handi, add 2 tbsp ghee, 2 tsp coarsely ground Garam masala and the Basmati rice along with kaju and kismis. Fry them over a low flame. Add salt and a pinch of turmeric powder. Add water from top which is just sufficient to cook the rice (as a rule, keep the water level close to a couple of inches deep). Add the fish along with the masala mixture and sugar when the rice is nearly cooked. Do not stir.
Add the remaining ghee and garam masala. Close the lid of the handi. Serve after one hour.

Mutton Biriyani

Ingredients:

Basmati rice : 500 gms
Mutton : 750 gms
Potato : 1 or 2 large, cut into two halves
Fresh curd : 200 gms.
Ginger-Garlic paste : 4 tsp
Red chilly powder : 2tsp
Onion : 200gms, fineley chopped length wise
BIRIYANI MASALA : made with slightly roasted and coarsely ground cloves, cinnamon, cardamom - both the green and black variety, black peeper, shah jeera, white pepper, nutmeg (jayphol) and javitri (jayeetree)
Ghee : 4tbsp
White oil of any kind : 2tsp
Bayleaf : A few
Saffron (Keshar ) : 1/2 tsp added to 2tsp cold milk for colour and flavour
Rose water : 2tsp
Kewara water : 2tsp
Sugar : 2tsp
Salt to taste

Procedure:

Marinate mutton in curd, biriyani masala, salt, sugar, ginger-garlic paste, chilly powder for two hours.
Wash the basmati rice and marinate with 1 tsp ghee, 2 tsp of the biriyani masala, salt and 1 tsp sugar for half an hour.
Take water -- twice in volume to that of the rice taken -- and heat it in a pressure cooker.
Add the marinated rice into the hot water, add the bay leaf and cook under pressure till the first "whistle" -- that is till the time when the steam escapes from the pressure valve for the first time !
Take the rice from the cooker, spread it out on a shallow platter. Keep aside and allow to cool.
Cook the mutton in a pressure cooker, only in the marinade -- without adding any additional water for 20 minutes.
Boil the potato and then fry them in ghee and white oil together.
Fry the chopped onion in the residual ghee-oil till golden brown and keep aside.
Take a deep, wide pot that can be closed with a lid, grease it with ghee inside. In this pot, place the rice and mutton in alternate layers. Along with each layer add potatoes, fried onions, kewra, saffron, rose water and the rest of the biriyani masala
Finally add the remaining ghee on the top
Close the lid and seal it with maida dough.
Preheat the OTG Oven till 200 C and then place the sealed pot inside the oven for about half an hour. Plan your time such that the biriyani can be served right after this step.
Serve with raita.

Shukto

Ingredients:

Green Papaya (sliced): 1 cup
Drumstick (skinned and cut into small pieces ): 1 cup
Bitter gourd (finly cut): ¼ cup
Green banana ( cut into small pieces )
Brinjal (cut into small pieces )
French beans (cut into small pieces):1 cup
Potato (cut into small pieces)
Raddish (cut into small pieces)
Bori ( made from Dal-paste )
Masala paste A : a thick paste of 2 tsp poppy seeds, 2 tsp mustard seeds and 2 inches ginger.

Masala paste B : a coarse powder of dry fried cellery seeds, mustard seeds, fenugreek seeds, saunf and bayleaf.
A paste of wheat flour (1tsp) and milk (2 tbsp) mixed together.
Ghee : 2tbsp
Salt and sugar
Oil : 2tsp

Procedure:

Heat oil in a pan. Fry the bitter gourd till brown. Stir fry all the other vegetables. Deep fry the bori. Keep aside the bitter gourd. Add salt and boil all the other vegetables along with the bori. Now add the sugar, the masala paste A and the paste of wheat flour and milk. Boil till a medium consistency is obtained. Sprinkle fried bitter gourd on top. Heat ghee. Add the dry fried, coarsely powdered, masala B.

Serve with rice as a starter.

Muree Ghanto / Dal with fish head

Ingredients : 

One Fish head (Roho or Katla Fish, Cut into small pieces )
Moong Dal ( 1 cup)
Ghee -1tsp
Garama masala powder
Cummin seeds
Bayleaf
Mustard oil
Finely chopped onion- 1large
Finely chopped tomato-1 large
Finely chopped garlic- 2 tsp
Ginger paste 2 tsp
Green chillies
Red Chilly Powder
Salt and sugar to taste

Procedure :

Dry fry the moong dal till you get that typical fried-daal aroma. Then boil the moong dal in a pressure cooker and keep aside.
Clean the fish head thoroughly under running water and marinate with salt and turmeric powder for half an hour. Fry the fish head in mustard oil till it is brown in colour on both the sides and keep aside.
In the same oil sprinkle cummin seeds and bayleaf to splutter. Then add the onion and fry till it is  golden brown in colour. Add tomato, garlic and ginger paste one by one and saute' for 3-4 minutes. Add red chilly powder, salt, sugar and green chillies. Now add the boiled moong dal along with the fried fish head. Add water and turmeric powder. Bring it to boil. Sprinkle ghee and garam masala on top and serve with pulao or plain rice.

Mochar (Banana Flower) Ghanto

Ingredients :

Banana flower --finely cut, boiled in a pressure cooker, hand mashed -2 cups
A hand full of dry chana soaked in water for 2-3 hours.
Mustard oil
Cummin seeds, bay leaf, green chillies for phoron
1tsp cummin seeds, 5-6 whole black pepper and 2 green chillies ---made into a fine paste
1tsp wheat flour
2tsp ghee
Turmeric powder, salt to taste and 4 tsp sugar
Grated coconut, fried bori ( made from dal paste) and a few green chillies for garnishing

Procedure:

Put mustard oil in a pan, add green chilly, bay leaf and cummin seeds to splatter. Add the mashed banana flower, soaked chana and all ingredients except the masala paste, ghee, coconut and bori . Cook in a high heat while stirring with a spatula till the mixture becomes dry. Now add the masala paste along with the wheat flour. Finally add ghee on the top and switch off the burner. Garnish with coconut, bori and green chillies.

Serve with hot rice.

Brinjal Bharta

Ingredients :

Brinjal :
Onion : finely chopped
Ginger : grated 1/2tsp
Green Chillies : finely chopped
Fresh coriander leaves : finely chopped.
Spring onion : finely chopped
Capsicum : finely chopped.
Tomato : cut into thin slices
Salt and a little sugar.
Lemon juice.
Refined oil : 2tsp

Procedure :

Roast the Brinjal over a high flame of your gas burner.
Peel off the skin and mash properly with a fork.
Fry onion, capsicum in oil an add the mashed brinjal along with all other ingredients.
Saute for 2 minutes.
Sprinkle fresh coriander on top.
Serve with Hot TAWA ROTI/CHAPATI

Doi Begun / Brinjal in Curd

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.

Procedure:

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.

Dhonkar Danla / Fried Dhokla Curry

Ingredients:

Chana Dal :1cup.
Matar Dal : 1cup
Potato : cut into small pieces.
Ginger paste: 2tsp.
Red Chilly Powder: 1tsp
Garlic: 8 pods
Green chillies: 6
Asafoetida (Hing) : a little
Cummin seeds : 1tsp
Bay leaf : a few
Garam Masala Powder : 2tsp
Salt and sugar to taste.
Tomato Puree: 3tsp
Ghee: 2tsp
Mustard oil : 6tsp

Procedure:

Soak the two kinds of Dal in water for at least 6 hours. Place the soaked dal in a grinder along with garlic and green chillies and make a coarse paste -- be careful, do not too much water. Add the salt and sugar. Take a pan, grease it with a little 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. Keep aside and let it stand for 10 minutes. Cut the cake into small pieces and fry them till brown. These are the fried dhonka ( or dhokla)

For the gravy, heat oil and fry the potatoes. Add cummin seeds and bay leaf to splatter. Then add tomato puree, ginger paste and red chilly powder. Saute till the oil separates. Add hing, salt and sugar. Add water. Bring to boil until the potatoes are cooked. Add the fried dhokla . Close the lid. Remove from heat. Add ghee and garam masala powder on top .

Serve with roti or paratha.

Palak Paneer

Ingredients :

Fresh Spinach ( Palak ) : 500gms.
Fresh Coriander leaves : 250 gms.
Paneer : 250 gms ( cut into small cubes )
Garlic : 10 pods.
Green Chillies : 7-8 pcs.
Onion : 1 large (grated )
Ginger Paste : 1/2 tsp
Tomato : 1 large (grated)
Lemon juice.
Salt and Sugar to taste.
Refined oil : 3tsp.
Ghee : 2tsp.
Fresh Cream (as per choice )

Procedure:

Take only the leaves of spinach and coriander and clean in running water. Then parboil the spinach lightly after adding a pinch of salt. Keep aside. Place the parboiled spinach, corriander along with garlic and green chillies in a mixer. Add salt, a pinch of sugar and a few drops of lemon juice. Run the mixer just once. This is the "green paste". Keep aside.

Marinate the paneer cubes with salt, sugar and a few drops of lemon juice for 1/2 an hour.
Heat oil and fry the paneer cubes lightly, on a low flame . Keep aside. Add grated onion, tomato and ginger paste and saute for 5 minutes. Add the "green paste" into it. Bring to boil. Add the paneer cubes and ghee. Add fresh cream on top.

Kadai Paneer

Ingredients :

Paneer 250 gms - Cut into cubes and soaked in hot salted water for 30 minutes
Carrot, French Beans, Capsicum - sliced
Green peas 1 cup - shelled
Cauliflower 1 cup - small florets only
Onion  1 large and Tomato 1 large - finely chopped
Ginger-Red Chilly paste 2 tsp
Kasuri Methi  2 tbsp
Curd 2tsp
Refined oil  4 tbsp, Ghee  2 tsp
Salt and Sugar to taste
Garam Masala Powder 1 tsp

Procedure:


Boil Carrot, French Beans, Cauliflower and Green Peas in a little water by adding a pinch of salt for 2 mins only without closing the lid of the pan (to avoid over cooking) so that no extra water is left ( that will retain the food value of the vegetables). Heat Refined oil and 1 tbsp ghee and fry the Paneer cubes lightly and keep aside. Fry the Capsicum and the  boiled vegetables together in the same oil for 5 mins. Then keep them in the same platter along with Paneer. Fry Onion and Tomato together till brown and keep them aside with the Panner-Veggie mixture.
Add the Ginger-Red Chilly Paste into the oil and then add the beaten curd. Saute for 2 mins Add Garam Masala Powder and Kasuri Methi . Add Salt and a little Sugar. Now add the Paneer-Vegetable Mixture. Keep for 2 mins. Add the residual Ghee from top. 

Note : No extra water is added during cooking and this is a cook-n-serve recipe.

Shahi Paneer

Ingredients:

Fresh Paneer 300 gms.
Tomato Puree 4 tbsp.
Poppey Seeds (2tsp), Char Magaj (2tsp), Kaju (2tsp), Kismis (1tsp), Cinnamon (2 inches), Cloves (2 pc.), Nutmeg (a few bits) -- made into paste
Ginger (1 inch) and green chillies (4 ) --made into paste
Ghee (2tsp)
Fresh Coriander leaves.
Salt and Sugar to taste.
Refined oil (4tsp)

Procedure:

Cut Paneer into cubes, marinate with a pinch of sugar and salt for half an hour. Fry the paneer cubes in refined oil for 2-3 minutes. Add 1tsp ghee on the oil and then add ginger-chilly paste, then tomato puree, saute for 3 to 4 minutes. Add the masala paste into the mixture along with paneer. Add salt and sugar according to your taste. Stir to boil adding extra water if necessary. Add ghee on top. garnish with fresh coriander leaves.

Serve with Paratha or puri.

Dash-ratan Kofta

Ingredients :

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

These are the TEN principal ingredients for making DASH-RATAN kofta. In addition to these ten ingredients some other masala and binding agent is required as given below

Sattu ( Dry fried 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

Procedure :

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 in a conventional manner. I prefer the completely vegetarian way of making the gravy i.e without adding garlic and onion. Heat the oil and add the  chaunk of garam 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/chapati

Mutton Monohara

Ingredients :

Mutton : 500 gms
Fresh curd : 100 gms.
Ginger paste : 2 tsp
Garlic paste : 2 tsp
Red chilly powder : 2tsp
Onion : 100gms, fineley chopped length wise
Special MUTTON MASALA : made with slightly roasted and coarsely ground cloves, cinnamon, cardamom - both the green and black variety, black peeper, shah jeera, white pepper, nutmeg (jayphol) and javitri (jayeetree)
Butter : 4tbsp
White oil of any kind : 2tsp
Bayleaf : A few
Whole red Chillies
Whole Black pepper
Sugar and Salt to taste

Procedure:

Marinate mutton in curd, special MUTTON MASALA, salt, sugar, ginger-garlic paste, chilly powder, whole red chillies and whole black pepper for two hours.
Cook the mutton in a pressure cooker, only in the marinade -- without adding any additional water for 20 minutes.
Fry the chopped onion in the ghee-oil till golden brown and keep aside.
Fry 2tsp maida in 1tsp butter; let it cool and make a fine paste with 1cup water.
Pour it into the mutton mixture. Bring it to boil and stir so that no lump is formed.
Sprinkle the fried onions on the cooked mutton.

Murg Methi Malai

Ingredients :

Chicken (500 grams)
Fresh curd  (100 grams)
Kasoori methi (2 tbsp)
Onions (2 large, grated)
Ginger-garlic paste (1 tsp)
Garam masala powder (1 tsp)
Sugar (1 tsp)
Salt
Refined oil (4 tsp)
A fine paste of 2 tsp cashew nuts, 2 tsp resins, 2 tsp char magaj and 2 tsp poppy seeds.
Fresh cream and green chillies (optional)



Procedure :


Take medium size chicken pieces and marinate them in curd along with salt, sugar, kasoori methi, ginger-garlic paste and garam masala powder for at least for half an hour.
Heat the oil, and fry the grated onions till brown. Add the marinated chicken, and saute for 15 minutes. Cover the lid and cook till the chicken is tender. Add the 'fine paste' mentioned in the ingredients. Garnish with fresh cream and green chillies (optional).

 Serve hot with chappatis/rice.

Dahi Chicken

Ingredients:

Chicken, cut into small pieces : 500 gm.
Fresh curd : 100gm.
Ginger-green chilly paste : 1-tsp.
A large onion : grated
Garlic-8-9 cloves-finely chopped
Kasuri methi : 2-tsp.
Refined oil : 2-tsp.
Salt to taste and a little sugar.
Garam masala powder.



Procedure:


Wash the chicken, marinate with curd, salt, sugar, garam masala and ginger-chilly paste for one hour. Fry grated onion and garlic in oil for five minutes. Then add marinated chicken . Cook in low flame without adding water. Add kasuri methi. Cook till the chicken is done. Garnish with green chillies and a little fresh cream on top.

Serve with hot tawa roti / chapati .

Chilly-Garlic Chicken

Ingredients:

Boneless chicken - 500gms.
A large Onion - finely cut
Finely chopped garlic - 2 Tbsp
6 dry red chillies, each cut into two halves.
Finely cut green chillies.
Dark Soya Sauce
Corn flour - 2tsp
Flour -1tsp
Salt & sugar to taste
White pepper - 1tsp
Black pepper - 1tsp
Spring onion - finely cut
Refined oil - 4tsp.



Procedure:


Marinate boneless chicken with soya sauce, salt, sugar, black and white pepper, 1tsp corn flour and 1tsp flour. Heat oil in a WOK. Fry the marinated chicken taking few pieces at a time till crispy. Keep aside. Using the same oil fry the garlic and the dry chillies and then add onion. Add soya sauce, corn flour and a little water. Finally add the fried chicken. Stir and garnish with finely cut spring onion and green chillies.

Serve HOT with fried rice.