EASY TO COOK

MINI CHOCOLATE CONES

noreply@blogger.com (Debasmita Maitra) — Wed, 3 Jun 2015 08:34:00 -0700

MINI CHOCOLATE CONES

INGREDIENTS:

Plain Chocolate - 75 g

Double Cream - 100 ml

Icing Sugar - 1 tbsp

Cream de menthe - 1 tbsp

Chocolate covered coffee beans - to decorate(optional)

HOW TO COOK:

Cut 3 inch circles of backing parchment. Shape each circle into a con shape and secure with a piece of sticky type.
Break the chocolate into pieces, place in a heatproof bowl and set over a pan of hot water.
Stir until the chocolate has melted. Using a small pastry brush and brush the inside of each cone with the melted chocolate.
Brush the second layer of chocolate on the inside of the cones and chill in the refrigerator for 2 hours or until set.Carefully peel away the paper.
place the cream, icing sugar and cream de menthe in a large bowl and whip until just holding its shape.
Place in a piping bag fitted with a star tip and pipe the mixture into the chocolate cones.
Decorate the chocolate cones with chocolate covered coffee beans, if using.
Chill in the refrigerator for 1-2 hours.

KUCHO NIMKI

noreply@blogger.com (Debasmita Maitra) — Tue, 5 May 2015 08:58:00 -0700

KUCHO NIMKI

INGREDIENTS:

Refined flour - 20 g

Ghee/Oil (for dough) - 2 tbsp

Salt - 2 tsp

Sugar (optional) - 1 tsp

Water - 4 tbsp

Onion seed - 1 tsp

Oil - For deep- frying

HOW TO COOK:

Combine refined flour, 2 tbsp oil, salt, sugar and onion seed and mix well.
Add water and knead properly.
Make a stiff dough.
Divide the dough into 5 equal portions.
Roll each portion with little dry flour into thick chapati- sized discs.
Now cut each disc into 1/2 inch X 1-1/2 inch strips with a sharp knife.

LIKE THIS

Heat oil in a pan. Fry the strips in small batch on a medium flame till crisp and golden in color.
Serve it hot or you can keep it in a airtight container as it will keep for many days.

KALO JAAM ( KALA JAMUN)

noreply@blogger.com (Debasmita Maitra) — Tue, 5 May 2015 08:30:00 -0700

Kalo jaam is a popular cheese based dessart to Indians. I've a very easy and shortcut recipe for this delicious sweet.

KALO JAAM

INGREDIENTS:

Chana or cheese - 1 cup

Wheat flour - 1.2 cup

Khoya - 3/4 cup

Ghee - 2 tbsp

Backing powder - 1/4 tsp

Cardamom powder - 1/4 tsp

Sugar - 2 tbsp

Milk cream - 1/4 tsp

Water - 2 tbsp

Ghee - 1 cup(for fry)

FOR SYRUP

Sugar - 3 cups

Water - 3 cups

Cardamom pod - 1 large

HOW TO COOK

At first make the syrup.
Add 3 cup sugar and cardamom pod in 3 cup water and boil for 5 minutes.
After that off the heat and keep the syrup medium hot. Add saffron.
Now make the kalo jaam.
Crushed and make powder the khoya and mix with chana properly.
Take wheat flour in a another bowl and mix ghee well.Add backing soda.
Add cardamom powder and sugar.
Now add the chana and make a soft dough with water.knead with hand properly.
Make small balls from the dough.
Heat ghee in a pan and fry the balls in medium flame till it become golden brown in color.
Now let the jamuns soak in syrup for 4 hours.
Before serving the jamuns add some milk cream.

SPICY CHICKEN WINGS

noreply@blogger.com (Debasmita Maitra) — Mon, 4 May 2015 11:09:00 -0700

SPICY CHICKEN WINGS

INGREDIENTS:

All spice -2 tbsp

Cloves powder - 1/2 tsp

Dry chili powder - 1 tsp

Sweet paprika powder - 1 tbsp

Garlic - 4 crushed

Oil - 1/3 cup

Chicken wings - 1 kg

Pepper powder - 1 tsp

Parsley - 2 tbsp chopped

HOW TO COOK:

Make a paste with all spice, garlic, salt and pepper powder.
In a bowl add chicken wing with the paste and marinate whole night in fridge .
Now pre- heat the oven on 180 degree.
In a backing tray place the marinated chicken and bake for 25 minutes or until it turn golden brown in color.
When the chicken cooked well place the chicken to a plate.
Garnish with chopped parsley and serve hot.

SINGARA (SAMOSA)

noreply@blogger.com (Debasmita Maitra) — Mon, 4 May 2015 08:28:00 -0700

Singara or samosha is the all time favorite snacks to Indian. This is not that hard to make at your own kitchen.

SINGARA (SAMOSA)

INGREDIENTS:

Potato - 1 kg

Aniseed - 1 tsp

Cumin Seed - 1 tsp

Fenugreek - 1 tsp

Dry chili - 2

Bay leaf - 1

Green chili - 5

Ginger - 1 Tbsp crushed

Roasted cumin powder - 1 tsp

Cinnamon powder - 1 tsp

White flour - 2 cups

Black cumin seed - 1 tsp

Sugar - 1/2 tsp

Oil - 3 tbsp

Salt - to taste

Oil for fry - 1 litter

HOW TO COOK:

Pill and boil the potato and cut in a small pieces.
Now heat 3 tbsp oil in a pan.
Add aniseed, fenugreek seed, cumin seed, bay leaf and dry chili together.
Now add crushed ginger and green chili and fry.
Now add the boiled potato and salt.Mix it well.
Cover it with lid.
After that mashed the potato lightly.
Add the roasted cumin powder and cinnamon powder and turn off the flame.
Let it cool for a while at room temperature.
Now make the dough. Add black cumin seed, 2 tbsp oil and salt with the white flour and mix it with hand,
When the mixture turn crumble and add water in small quantity and knead firm dough.
Cover it with moist cloth and set for 20 minutes.
After 20 minute remove the cloth and again knead the dough until smooth.
Now divide it into small equal portion and make round shape ball.
Roll the ball on rolling board into round shape approx 5" diameter.
Now cut it into 2 semi circles.
With wet finger spread water on the cut side edge.
Make it as a cone and put 2 or 3 tbsp filling in the cone. Seal the edge properly.
Now heat oil in a heavy based pan over medium flame.When oil is medium hot add 3 or 4 singara(samosa) and cook evenly.
Deep frying them on low flame until they turn brown.
Transfar the fry singara to a plate and serve hot with chatni or tomato ketchup.
It's very good snack with tea.

CHICKEN NOODLES SOUP

noreply@blogger.com (Debasmita Maitra) — Sat, 2 May 2015 10:59:00 -0700

CHICKEN NOODLES SOUP

INGREDIENTS:

Butter - 2 tbsp

Carrot - 1 cup chopped

Onion - 1/2 cup

Cinnamon - 1 inch

Chicken - small pieces

Chicken stock - 4 cups

Soya sauce - 1 tsp

Garlic - 1/2 tsp chopped

Black pepper powder - 1/2 tsp

Lemon juice - 1 tbsp

Green chili - 1 tbsp finely chopped

Noodles - 1 cup boiled

Bay leaf - 1

Ginger-garlic paste - 1 tbsp

Salt - To taste

HOW TO COOK:

Heat 2 liter water in a pan and add chicken, bay leaf, ginger garlic paste.
Boil until it's remain half.
Stain the water.
Ready the chicken stock.
Now marinate the chicken with soya sauce and salt for 20 minutes.
Heat the butter in a pan and add the chopped onion and garlic until it's become golden in color.
Now add the chopped carrot and marinated chicken.
Stir constantly.
Now add the chicken stock and noodles and stir.
Add black pepper powder.
When boil the soup serve it hot garnish with green chili and lemon juice.

CHINESE SICHUAN CHICKEN

noreply@blogger.com (Debasmita Maitra) — Sat, 2 May 2015 08:55:00 -0700

CHINESE SICHUAN CHICKEN

INGREDIENTS:

Dark soya sauce - 5 ml

Refined sunflower oil - 25 ml

Red chili powder - 25 gm

Ginger chopped - 10 gm

Garlic chopped - 10 gm

Aromatic seasoning - 5 gm

Chicken breast - 250 gm (Boneless)

Spring Onion - 10 gm

Salt - As per taste

HOW TO COOK:

Take a deep pan.
Add soya sauce, red chili powder,aromatic seasoning and mix it well.
Now add chopped ginger,garlic and refined oil and whisk it lightly.
Add the chicken and mix it well.
marinate for 30 minutes.
After that, heat the charcoal grill and thread the marinated chicken on to skewers.
grill it in medium heat.
When the chicken tender well serve it with chopped spring onion.

POLAO IN BENGALI STYLE

noreply@blogger.com (Debasmita Maitra) — Sun, 23 Nov 2014 00:24:00 -0800

This is specially my mother's recipe. The best polao I've ever had. Any special occasion we are waiting for this polao. We used to eat with kosha mangso. Sometime my mother cook it in pressure cooker. But she is A master cook. And I will show you the normal way.

POLAO

INGREDIENTS :

Basmati rice - 250 gm.

Pure Ghee - 3 to 4 tbsp

Garam Masala - cardamon, cinnamon, clove all 3 to 4 pieces

Nutmeg powder - pinch of

Bay leaf - 2

Cashew nut - 15 gm.

Raisin - 15 gm.

turmeric or food color - 1 tsp

Sugar - 3 tbsp or as per taste

Salt - 1 tsp

Water - 3 cups

HOW TO COOK :

Do clean, wash and soak in water the rice for 1 hour.
Drain out the water spread out the rice for dry.
Add 2 tbsp ghee, turmeric powder and salt with the rice and mix it well.
Now keep it aside.
Heat the remaining ghee in a handi or a non stick heavy bottomed pan and fry the cashew nut.
Keep it aside.
Now add the bay leaf, nutmeg and whole garam masala in the pan and saute for a minute.
Add the rice and saute for another 3-4 minutes. stir constantly.
Add the water, raisin, and fried cashew nuts and stir.
Cook in low flame until the rice done and all the water absorbed.
Do not forget to stir in slow motion.
now serve it hot withmutton curry

GOBI(CAULIFLOWER) MANCHURIAN

noreply@blogger.com (Debasmita Maitra) — Sat, 22 Nov 2014 21:25:00 -0800

GOBI(CAULIFLOWER) MANCHURIAN

INGREDIENTS:

Gobi(cauliflower) - 1 Big size cut into medium pieces.

Onion - 1 cup cut into big size

Capsicum - 1/2 cup cut into big size

Green chilies - 5/6 pieces rip out

Ginger, Garlic - 2 tbsp chopped

Tomato - 1/2 cup cut into cubes

Spring Onion - finely chopped 4 tbsp

Ginger, Garlic Paste - 2 tbsp

Dry Red Chilies - 2

Tomato kketchup - 2-3 tbsp

Chile Sauce - 1 tbsp

Soya Sauce - 2 tbsp

Flour(Maida) - 1/2 cup

Cornflour - 1 tbsp

Red Chile Powder - 1 tsp

Turmeric - 1/2 tsp

black pepper powder - 1 tbsp

Suger - 1/2 tsp

Salt - As per taste

Oil - 3 tbsp

oil for deep fry

HOW TO COOK :

Steamed the cauliflower and drain the water.
Add ginger garlic paste, pinch of salt,turmeric, red Chile powder and mix it for 10 minutes.
Now make 1 batter with maida, cornflour and salt using with warm water and add the marinated cauliflower.
Make sure that the batter should not be too thick or too thin. It will be very smooth consistency.
Now heat the oil for deep frying. Take 1 piece of gobi coating with batter and deep frying till its become golden brown.
Now take the fried gobi balls aside.
Now take a another pan and heat 3 tbsp oil.
Add dried red chili, chopped ginger and garlic and stir fry for a minute. Then add the onion and capsicum cubes and green chili and sprinkle the salt as per taste.Stir till the vegetable tender.
Now add tomato ketchup chili sauce and stir constantly. Then add tomato cube soya sauce and the fried gobi balls.
Mix it well. If u want gravy consistency then make a paste of 1 tbst corn flour in 1/2 cup water and add it in the pan. Stir.
Cover it for a minute and toss it well then add the chopped spring onions and black pepper powder and serve hot.

LOBSTER WITH BLACK PEPPER SAUCE

noreply@blogger.com (Debasmita Maitra) — Sat, 22 Nov 2014 08:28:00 -0800

LOBSTER WITH BLACK PEPPER SAUCE

INGREDIENTS:

Lobster - 450 gms

White pepper powder - 1/2 tsp

Cornflower - 1 tbsp

Egg - 1

White Oil - 25 ml

Ginger - 1 tsp chopped

Garlic - 1 tsp chopped

Black pepper powder - 1 tbsp

Oyster Sauce - 1 tbsp

Dark Soya sauce - 1 tsp

Shaoxing wine - 1 tbsp(optional)

Spring onion - 2 tbsp chopped

Stock - 6 tbsp

Salt - as per taste

Sugar - as per taste

Coriander leaves - 1 bunch

HOW TO COOK:

Wash and cut the lobster into 8 piece.
In a bowl add salt,wine, egg and cornflower and mix all the ingredients well.
Now Add the lobster and marinate for 30 minutes.
Heat oil in a non stick pan.
Add the marinated lobster and fry till golden brown in color.And keep aside.
In a cup mix 2 tsp water and 1 tsp cornflower. And keep aside.
Now in the same pan heat oil and add chopped ginger and garlic and fry till golden brown.
Add oyster sauce and black pepper and saute for a minute.
Now add the stock, soya sauce,sugar and white pepper powder and saute again.
Add the lobster piece and the addle cornflower and mix it well.
After this, add the wine and spring onions and serve it hot.

DAHI CHICKEN

noreply@blogger.com (Debasmita Maitra) — Fri, 9 Aug 2013 02:51:00 -0700

DAHI CHICKEN

INGREDIENTS

Chicken - 750 gm (cut into small pieces)

Yogurt - 1 cup

Green Cardamon - 8/10

Cloves - 5/6

Whole Black Pepper -8/10

Ginger paste - 1 tbsp

Garlic paste - 1-1/2

Onion - 2 (medium size finely chopped)

Green Chilies - 3/4

Lemon juice -2 tbsp

Butter - 2 tbsp

Coriander leaves - 2 tbsp (finely chopped)

Turmeric powder -pinch of

Kashmiri chili powder - half tbsp

Salt to taste

HOW TO COOK:

Firstly grind the cardamon, cloves and black pepper.
Wash the chicken pieces and marinate with ginger garlic paste, yogurt, lemon juice and the grounded powder.
Now set it aside about 20 to 30 minutes.
Now heat butter in a pan.
Add onion, green chillies and saute it till the onion golden brown in color.
Now add the marinated chicken, salt, kashmiri chilli powder and turmeric powder in it and mix it well.
Saute it several minutes.
Cover it and cook on low heat for 20 minutes.
No needed to add water because the chicken cooked with the yogurt.
Before serving add the chopped coriander.
Serve it hot with any Indian bread.click here

ALOO JEERA

noreply@blogger.com (Debasmita Maitra) — Mon, 18 Mar 2013 01:10:00 -0700

ALOO JEERA

INGREDIENTS:

Potatoes - 4

Oil - 4 tsp

Jeera(cumin seeds) - 1/2 tsp

Ginger - 2 tsp

Garlic - 4 cloves

Turmeric - 1 tsp

Red chili Powder - 1 1/2 tsp

Tomato - 1

Garam masala - 1 tsp

Coriander powder - 1 tsp

Coriander leaves for garnishing

Salt to taste

HOW TO COOK:

Boil potatoes with water.
Peel and dace them.
Chop onions, garlic, ginger, coriander and tomato.
Heat oil and add jeera until they crackle.
Add garlic and jeera and stir until golden in color.
Add garam masala, dhaniya powder and salt.
mix well and stir.
Then add the boiled potatoes.
Sprinkle turmeric and chilli powder and stir.
Add tomato and simmer the flame.
Cook covered for 5 minutes and serve hot with chapati.

PALAK PANEER

noreply@blogger.com (Debasmita Maitra) — Sun, 17 Mar 2013 08:11:00 -0700

PALAK PANEER

INGREDIENTS:

Spinach - 600 gms

Green chilies - 2 chopped

Paneer - 2 cups in cube

Oil - 2 tbsp

Cumin Seeds - 1 tsp

Garlic - 1 tsp finely chopped

Ginger - 1 tsp finely chopped

Lemon Juice - 1 tsp

Cream - 2 tsp

Butter - 1 tbsp

Salt to taste

HOW TO COOK:

Blanch the spinach in lots of boiling salted water for about 3 minutes.
Refresh in chilled water.
Squeeze out excess water gently and blend to a fine paste with the green chilies.
Deep fry the paneer cubs in moderately hot oil till light golden in color.
Drain on absorbent paper.
Heat the butter in a heavy based pan.
Add the cumin seeds and let them crackle.
Add the garlic and ginger and fry briefly till the raw smell goes away.
Add the chopped spinach puree, salt and mix well.
Add water if required to get a gravy of desired consistency and bring to a boil.
Add the deep fried paneer cubes and stir to mix gently.
Mix in the lemon juice.
Simmer for about 4 minutes.
Put off the heat and mix in the cream.
Served with hot chaapati or naan.Naan

MALAI KOFTA

noreply@blogger.com (Debasmita Maitra) — Fri, 8 Mar 2013 08:54:00 -0800

MALAI KOFTA

INGREDIENTS:

For Gravy:

Onion paste - 2

Tomato paste - 2

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Turmeric powder - 1 tbsp

Coriander powder - 1 tbsp

Chili powder - 1 tbsp

Garam masala - 2 tbsp

Cream - 1 cup

For Kofta:

Paneer - 200 gms

Potato - 1

Pepper - 1 tbsp crushed

Garam masala - 1/2 tbsp

Cornflower - 2 tbsp

Oil for frying

Salt as per taste

HOW TO COOK:

Boil and mash potatoes.
Now mix all the kofta ingredients together.
Mix small balls with this mixture.
Deep fry in oil.
Heat oil in a pan and add onion paste.
After 5 minutes add ginger garlic paste and saute for 2 -3 minutes.
Add all masala powders and stir for 5 minutes or until the oil evaporate.
Add tomato paste and once everything is mixed well.
Now add the cream over the mixture.
After 5 minutes, remove it from heat.
Now the gravy is done, add koftas in it.
serve hot.

PRAWN WITH SAMBAL SAUCE

noreply@blogger.com (Debasmita Maitra) — Fri, 22 Feb 2013 06:31:00 -0800

PRAWN WITH SAMBAL SAUCE

INGREDIENTS:

Prawn - 150 gms

Egg - 2

Cornflower - 3 tbsp

White Oil - 1 tbsp

Garlic - 1 tsp chopped

Sambal Sauce - 3 tbsp

Dark Soya sauce - 1 tsp

White Vinegar - few drop

Salt - as per taste

HOW TO COOK:

Be scaled and wash the prawn.

In a bowl mix well the eggs, salt and 2 tbsp cornflower.

Now add the prawn in it and marinate for half an hour.

In a cup, mix 2 tsp water and 1 tsp cornflower and keep aside.

Heat oil in a non stick pan.

Add the marinated prawn and fry till golden brown in color.

Keep it aside.

In the same pan heat oil and add the chopped garlic and saute.

Now add the sambal sauce, stock, soya sauce and then add the fried prawn.

Before serving add the addle cornflower and white vinegar.

Now the prawn is ready and serve.

MURG GALOUTI KABAB

noreply@blogger.com (Debasmita Maitra) — Fri, 22 Feb 2013 06:28:00 -0800

MURG GALOUTI KABAB

INGREDIENTS:

Chicken keema - 500 gms

Green chilies - 1 tsp chopped

Cashew nuts - 5/6

Kabab Chini(sugar) - pinch of

Ginger - 1/2 inch

Kashmiri red chili powder - 2 tsp

Garlic - 2 cloves

Caraway Seed - 1 tsp

Processed Cheese - 1 cube

Onion - 1 tbsp chopped

Lemon Juice - 2 tsp

Coriander leaves -1 tbsp

Ghee/Oil - 3/4 tbsp

Salt - as per taste

HOW TO COOK:

Wash and drain the chicken keema.
Grind all ingredients with chicken(except cheese and ghee).
mix it well.
Greet the cheese and add with chicken mix.
Now refrigerate the mixture for 4 to 5 hours.
After this make some small ball with the mixture.
Now preheat the oven.
In micro + grill combination mode place the kabab ball on grill rack.
brash the ghee on it and cook for 8 to 10 minutes.
Now its ready to serve hot with paratha.

RAS MALAI

noreply@blogger.com (Debasmita Maitra) — Mon, 18 Feb 2013 07:39:00 -0800

Ras malai is a very delicious Bengali sweet dishes. But in now its accepted by all over India. In Indian wedding or any rituals Its so commonly served.Ras malai is my favorite desert and very easy to cook at home.

RAS MALAI

INGREDIENTS :

For the milk:

Whole Milk -1 liter

Cream - 1 1/2 cup

Sugar - 1 1/2 cup

Green Cardamon - 1 tsp Crushed

For the filling:

Saffron - a pinch

cream - 1 tbsp

Pistachios - 1 tbsp crushed

Golden raisin - 1 tbsp

Almonds - 1 tbsp

Hone - 1/2 tbsp

For the medallions:

Whole milk - 10 cups

Lemon juice - 4 tbsp

Water - 7 cups

Sugar - 1 kg

Cornstarch - 2 tbsp(dissolved)

HOW TO COOK:

For the milk:

Boil the milk in a deep pan over high heat, till it reduces to a cup.
Stirring constantly.
Add cream,sugar,cardamon and boil for 5 minutes.
Pour into a serving dish.

For the filling:

Roast the saffron and powder it with a spoon.
Mix with cream, nuts, raisins and honey.
Apply some oil on hands and divide the filling into 15 portions.

For the medallions:

boil the milk in a deep pan.
reduce heat and add lemon juice.
Stir to make the milk curdle and cheese to separate from the whey.
If the cheese does not separate then add another tbsp of lemon juice.
remove from heat and set aside for 10 minutes.
pour the cheese mixture into a moist cloth, gather the 4 corners of cloth and rinse under tap water for 10 minutes.
Gently twist the cloth to squeeze out excess water.
Its hang for 20 minutes to allow excess water to drain.
Mix water and sugar in a pan and bring to boil.
String constantly until the sugar dissolves completely.
Cook on high heat for 4 minutes remove from heat and set aside.
Unwrap the cheese on a clean work surface, crumble it repeatedly till it becomes fluffy and smooth.
Collect all the cheese into one big portion and divide into 15 portions.
Place one portion of filling in each portion of cheese and shape each into a medallion.
Reheat the sugar syrup, bring to a boil and slide in the prepared medallions.
Increase heat and boil continuously for about 20 minutes adding cornstarch with 1/2 cup water 4 minutes of boiling.
Take care to add the water directly into the syrup and not on the medallions.
Remove from heat and cool.
Gently lift the medallions with a slotted spoon,drain and slip them into the flavored milk.
Garnish with essence, refrigerate for upon 6 ours.
Serve chilled in small dishes with a few tbsp of flavored milk.

NOTUN GURER(JAGGERY) PAYESH

noreply@blogger.com (Debasmita Maitra) — Wed, 6 Feb 2013 09:03:00 -0800

Payesh is the hot fevorte desert at Bengal. Its also very prosperous for all type occasion.
This is a winter-time favorite because Notun Gur or jaggery from the date palm is available only in this season.Good gur is available in the market from around end December. The quality of gur is determined from its texture. Good gur will be granular and always slightly soft- Evan when refrigerated.

NOTUN GURER(JAGGERY) PAYESH

INGREDIENTS:

Milk - 2 litres

Rice(Basmati/ Govindbhog) - 1 fistful

Sugar - 2 tbsp

Notun Gur -250 gms

raisin - 10 gms

Cashew nuts - 5 gms

Bay leaf - 1

Green Cardamon - 2

HOW TO COOK:

Wash and soak the rice in water.
Boil the milk till it is reduced to half its original quantity.
Add the bay leaf and green cardamon.
You must continuously stir the milk to get a thick,homogenous consistency.
Add the rice slowly.
Simmer till the rice more than half cooked.
Stir frequently.
Add the sugar,stirring till it is completely dissolved.
Add approximately 3/4 of the gur,and stir constantly till it dissolved and well with the milk.
Check the sweetness, if required add the remaining gur in it.
when the bubbles come the payesh is ready.
Chill and serve it.

BOWL CHICKEN

noreply@blogger.com (Debasmita Maitra) — Wed, 30 Jan 2013 22:51:00 -0800

Basically its a Chinese recipe. Very delicious and tasty. You can serve it with fried rice, and type of bread. I show you the easiest way to make it at your won kitchen.

BOWL CHICKEN

INGREDIENTS:

Boneless chicken leg - 200 gms

Cornflower - 3 tbsp

Black pepper powder - 1/4 tsp

Eggs - 5

Garlic -1 tsp chopped

Red chili -1 tsp chopped

Chili sauce - 2 tbsp

Green chili paste - 1 tbsp

Green, red, yellow Capsicum - 1/2 caup

Spring Onion - 15 gms

Chicken sauce - 150 ml

White Oil - 45 gm

Sesame Oil - 4 drop(optional)

Shaoxing Wine - 1 tsp(optional)

Salt - as per taste

Sugar. - as per taste

HOW TO COOK:

Wash and cut the chicken into 1 inch size.
Now in a bowl whisk eggs, salt, black pepper powder and cornflower well
In this bowl add the chicken piece and marinate for 1 hour.
Heat oil in a non stick pan.
Add the marinated chicken and fry till golden brown in color.
Keep it aside.
Now in small bowl addle cornflower in water.
Keep it aside.
In the same pan heat oil and add the chopped garlic, red chilies and stir fry.
Add the chilli sauce and saute.
Now add the chicken stock, green chili paste, capsicum, salt, sugar and black pepper powder.
Saute it on medium flame till then tender.
After this add the addle cornflower.
Mix it well and cook on a low flame 2 minutes.
Now its ready to serve.

BHATURA

noreply@blogger.com (Debasmita Maitra) — Wed, 23 Jan 2013 06:35:00 -0800

Bhatura is an India bread dishes.Mainly its a north Indian dishes.But for its delicious taste, its very popular in whole India.This is so simple and easy to make at home.Usually serve this bread with Chole masala. I will add the Chole recipe latter.

BHATURE

INGREDIENTS:

Flour - 2 cups

Semolina (Sooji) - 1/2 cup

Baking powder - 1/2 tsp

Baking Soda. - A pinch

Yogurt - 4 tbsp

Sugar - 2 tsp

Clarified Butter(ghee) - 4 tsp

Salt - as per taste

Oil for deep frying - 2 cups

Water - 3/4 cup

HOW TO COOK:

Strainer the flour, semolina, baking powder, baking soda and salt into a bowl.
Whisk the yogurt and sugar together, add to the flour.
Mix all this things in cold water and knead.
Make a smooth dough.
Cover the bowl and keep aside for an hour.
Add ghee to the dough and again knead to make fine, soft dough.
Cover and set aside for 30 minutes.
Divide into equal balls (approx 20 balls.
Roll out each ball and pull gently from both ends to make an oval shape.
Heat oil in a wok.
Deep fry each bhatura until it is golden brown on both sides.
Serve hot, as an accompaniment to any curry dish.
Its better to serve with chole masala.

CHHOLAR DAL (BENGAL GRAM DAL)

noreply@blogger.com (Debasmita Maitra) — Tue, 22 Jan 2013 23:13:00 -0800

CHHOLAR DAL

INGREDIENTS:

Chholar(Bengal gram) Dal -100 gm

Green chillies - 3-4; slit length wise

Coconut. - 1 tbsp; finely chopped + 1 tbsp grated

Ginger paste -1 tsp

Fenugreek (methi) seeds - 1/2 tsp

Cumin seeds - 3/4 tsp

Bay leaf -1

Oil/ Ghee - 2 tbsp

Sugar. - 1 tsp or according to taste

Salt. - as per taste

HOW TO COOK:

Wash the dal well and pressure cook with 1 1/4 cup water.
Allow 3 whistles and keep aside.
Heat the oil/ ghee in a wok.
Add cumin, fenugreek seeds and bay leaves.
Add the chopped coconut and fry on a low flame till golden brown.
Add ginger paste and fry for a minute.
Add the dal, green chillies, salt and sugar.
If required add water to get the desired consistency.
This is a thick dal.
Bring to boil, lower flame and let it simmer for a couple of minutes.
Garnish with grated coconut and hot.

TIPS:

This dal is very popular in Bengal. Usually Serve it with luchi or puri.luchi or puri

ANAROSHER CHUTNEY(PINEAPPLE)

noreply@blogger.com (Debasmita Maitra) — Tue, 22 Jan 2013 10:05:00 -0800

This is one of my favorite chutneys learn from my grand mother.

ANAROSHER CHUTNEY

INGREDIENTS:

Pineapple -1 large; cut into small Pisces

Raisins - 25 gms

Coconut (optional) - 1 tbsp; grated

Fenugreek seeds - 1/2 tsp

Dry red chili (whole) - 1

Salt - 1/2 tsp

Sugar - 4 tbsp; or according to the sourness of the pineapple

Oil - 1/2 tsp

HOW TO COOK:

Heat the oil in a wok and add the fenugreek seeds and red chilli.
When the splutter, add all the ingredients except the coconut.
Cover and cook on low flame till the pineapple is cooked.
Stir occasionally to prevent sticking/burning.
Remove cover and check on seasoning and consistency of the chutney.
Add 1 tbsp grated coconut, mix well and remove from fire.
Serve chilled.

ALOO POSTO ( POTATO WITH POPPY SEEDS)

noreply@blogger.com (Debasmita Maitra) — Tue, 22 Jan 2013 09:36:00 -0800

One of the most popular Bengali dishes. Posto or poppy seeds is an integral part of the cuisine of west Bengal. This dishes is hot favorite in my house. Oftentimes in my house I used to serve this dishes with hot rice and dal.


ALOO POSTO

INGREDIENTS:

Potato - 300 gms; peeled and cut into 1/2 inch cubes.

Poppy seeds - 4 tbsp; ground to a fine paste

Turmeric powder -. 1/4 tsp (optional)

Black cumin seeds(kalojeera) - 1/2 tsp

Green chilies - 4-6; slit

Oil - 1 tbsp

Salt - as per taste

Sugar - 1 tsp; or to taste

HOW TO COOK:

Wash and drain the potatoes.
Rub in 1 tsp salt and keep aside for 10 minutes.
Heat oil in a wok.
Add the potato, turmeric powder and stir on a high flame for 3-4 minutes.
Add green chilies, salt and sugar.
Cover and cook on a low flame.
Stir occasionally.
If the potatoes tend to stick to the bottom add a little water.
When the potato are half done, add the posto(poppy seeds) paste.
Check and adjust seasoning and cook till the potatoes are cooked.
If required you may add a little more oil.
Garnish with green chilies and serve with plain rice.

The BENGALI FRIES

noreply@blogger.com (Debasmita Maitra) — Tue, 22 Jan 2013 09:01:00 -0800

In Bengal Crispy and golden fries are hot favorite wit children and grown ups alike. Mostly its serve with any rice dishes.

1. Aloo Bhaja ( Crispy Potato Chips)

ALOO BHAJA

INGREDIENTS:

Potatoes - 200 gm ; peeled and cut in fine julienne or coarsely grated

Salt - as per taste

Red chilli powder - A pinch (optional)

Oil - For deep frying

HOW TO COOK:

Wash the potatoes 3-4 times in plenty of water so that the starch is washed out. If not, the potato wont become crispy on frying.
Add salt to the potatoes and set aside for 10 minutes.
Squeeze out the water released by the potatoes.
Heat the oil on a deep wok.
Fry the potato in small batches on a medium flame.
Stir constantly to prevent them from forming lumps.
Remove with a slotted spoon when they are crisp and golden yellow in color.
Drain off the excess oil on paper towels.
Now ready for serving.

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2. Begoon Bhaja ( Brinjal Fry )

BEGOON BHAJA

INGREDIENTS:

Brinjal - 1 large

Salt - as per taste

Turmeric powder -1/2 tsp

Sugar - A pinch

Oil - For frying

HOW TO COOK:

Cut the brinjal in a round shape and then into 1/2 inch thick slices.
wash well and drain.
Add salt, sugar, turmeric powder and coat the slices well.
Keep aside for 5 minutes.
Heat oil in a frying pan.
Fry the bringal on a medium flame till cooked ans golden brown in color.
Drain the excess oil and ready to serve.

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3. Potol bhaja (Parwal fry)

POTOL BHAJA

INGREDIENTS:

Parwal - 2 or 3 per person

Salt. - as per taste

Oil - For deep frying

HOW TO COOK:

Scrap the parwal skin and chop off the two ends.
You can cut each parwal in two (length wise).
Wash well and drain.
Apply 1 tsp salt and keep aside for 20 minutes.
Heat oil in a wok.
Fry the parwal in batches on a medium flame till they are well-browned and cooked through.
Drain excess oil and serve hot.

KHICHURI

noreply@blogger.com (Debasmita Maitra) — Tue, 22 Jan 2013 06:45:00 -0800

Bengali Khichuri is very different from the North Indian verity - definitely not a patient's diet! It is more akin to the tehri of Uttar Pradesh.This meal is best enjoyed on a winter afternoon or a rainy day because this food will, without fail, knock you out for a couple of hours! It can also be cooked when you are not in the mood for a 4-5 course meal.Just some fries as accompaniment is sufficient.

KHICHURI

INGREDIENTS:

Rice.......... 1 cup

Moong dal( yellow ).......... 1/2 roasted

Musoor dal.......... 1/2 cup

Onion.......... 2 large, sliced

Ginger.......... 1 tbsp, grated

Tomato.......... 2 large, chopped

Potato.......... 4 large, peeled and halved

Green peas.......... 1 cup (shelled)

Cauliflower.......... 8-10 florets

Carrot.......... 1/2 cup (sliced)

Green Cardamon.......... 6

Cloves.......... 4

Cinnamon.......... 2 inch piece

Bay leaves.......... 2

Cumin powder.......... 2 tsp

Turmeric powder.......... 1/2 tsp

Oil.......... 2 tbsp

Ghee.......... 2 tbsp

Salt.......... as per taste

Sugar.......... as per taste

Water.......... 6 cups (same cup used for measuring the rice and dal)

KHICHURI

HOW TO COOK:

Roast the moong dal till light golden brown.
Wash the rice, dal and vegetable separately and drain well.
Heat the oil in a heavy-bottomed pan or handi.
In the pan add the garam masala and bay leaves.
Add the onions and fry till they are soft and transparent.
Add the ginger and fry for 3-4 minutes more.\
Add te rice and dal.
Fry for 3-4 minutes on a low flame.
Add the turmeric and cumin powder and fry for 3-4 minutes more.
Add the tomatoes and fry for 2-3 minutes.
Add the vegetable and fry few minutes more.
Add 5 cups water, salt and sugar.
The chillies may be added whole or slit- according to taste.
Bring to boil on a high flame.
Cover and let it simmer on a low flame, stirring the content occasionally.
If required, add more water,1/2 cup at a time.
If the khichuri is cooked but too watery,remove lid and keep on a low flame till the water dries.
Garnish with green chillies and fried onions(optional).
Serve with ghee.

TIPS:

You can serve Khichuri with potato fry, brinjal fry, fried papad.crispy potato chips, brinjal fry
If you like, you can add lemon juice when serve it on plate.
Don't eat Khichuri too much hot, because its not good for health.