Sutapa's Indian Cuisine

Papri Chat

2018-11-17T07:26:00.000-08:00

Papri chaat, paapri chaat or papdi chaat is a popular traditional fast food and street food from the Indian . Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chick peas, boiled potatoes, dahi (yogurt) and tamarind chutney and topped with chaat masala and sev. The papri are typically prepared with refined white flour and ghee or oil. Mint, cilantroand spicesmay also be used. The dish has sweet, sour, tangy and spicy flavors and a creamy and crunchy texture.
"Papri" refers to the wafers, and the word "chaat" derived from Sanskrit verb "Caṭ" means tasting with a fingertip and represents the sound made thereby- it refers to several fast food dishes and snacks. "Chaat" is a thick cream in Hindi.
The term also refers to a variety of dishes in India.
A recipe for papdi (as purika) is mentioned inManasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.
Papri chaat is often purveyed and consumed at mobile food stalls in India.
Today I will share one very yummy version of this delicious street food papdi chat .

Preparation time : 15 minutes
Cooking time: 10 minutes
Serves : 4

Ingredients :
Papri chat-
24 pieces of papdi /wafers
2 boiled potatoes cubed
¼ tsp black salt
¼ tsp roasted spice powder
½ cup beaten yogurt
½ cup date tamarind chutney
¼ cup pudina/ mint chutney
1 big onion finely chopped
3 green chilly finely chopped
¼ cup finely chopped coconut
¼ cup peanut
½ cup finely chopped coriander
1 small bowl sev

Date tamarind chutney
1 cup seedless date or ½ cup date paste
8 to 10 big cube of ammsotto/ mango solids
½ cup seedless tamarind soaked in water or tamarind paste
1 cup date pulm jaggery / jaggery
½ tsp red chilly powder
1 tsp kashmiri red chilly powder
a pinch of hing / asafetida
1 tsp dry mango powder
1 tsp black salt
½ tsp roasted spice powder
salt n sugar to taste
1 tbsp oil

Mint Chutney
1 cup finely chopped mint leaves
1 cup finely chopped coriander leaves
8 to 10 garlic cloves
½ tsp black salt
1 lemon juice
Salt n sugar to taste

Roasted spice powder
3 to 4 cloves
2 green cardamom
¼ inch cinnamon
1 tsp whole cumin
½ tsp whole coriander
2 dry red chilly
¼ tsp fennel seed

Methods of Cooking:

Roasted spice powder: Dry roast all the ingredients enlisted above then cool them and grind them into fine mixture. You can store this and use this flavorful spice mixture with any vegetable, dhai chats and chutneys.

Mint chutney
Add all the ingredients listed above in mint chutney section except lemon juice. Grind them well into fine paste.Bring it out in a bowl and then add lemon juice.

Date Tamarind Chutney
Add one tbsp of oil in pressure cooker. Add dates and mango solid. Just sauté for half minutes. Meanwhile in a pot add 2 cup water , jaggery, red chilly, kashmiri red chilly powder, asefitida, mango powder, sugar, salt, Mix well. Now add this mixture and pressure cook it for 3 to 4 whistle . Open the lid add the roasted powder and adjust seasoning according to taste.Let it cool down and store in a airtight container in your freeze . You can use it for 10 to 15 days as dip, chutney, tangy bread spread.

Papri Chat
Arrange the papri’s in a plate. Now sprinkle black salt and little spice powder over all of them. Top it with little date tamarind chutney then top each with salted potato cubes, mint chutney, yogurt, another round of date tamarind chutney, finely chopped onion and green chilly, chopped coriander, finely chopped coconut, peanut n sev . Your delicious mouthwatering papri chat is ready to munch. I can assure you that try this out at home and you will definitely not regret your choice of this version homemade street food papri chat.

Mutton Vindaloo

2017-05-19T09:58:00.000-07:00

Vindaloo (also known as vindalho) is an Indiancurry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. The cuisine also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it is not necessarily the spiciest dish available.Today I cooked vindaloo with goat meat , you can use chicken or lamb meat anyone of your choice. Try my way of mutton vindaloo and I ‘m sure you will love it.

Preparation  time:  30 minutes
Cooking time : 45 minutes
Serves  : 4 

Ingredients :  
500 grm  boiled mutton / goat meat  chunks with bone or boneless
1tsp  whole cumin 
1 tsp  whole coriander 
6 to 9  whole  red chilly or to taste 
8 clove 
3 small green cardamom 
¼  inch cinnamon
3 onion sliced 
½  tbsp ginger paste 
1 tbsp garlic paste 
½  cup vinegar 
¼  cup of mustard oil 
½  tsp ghee / clarified butter (optional)
2 tbsp  chopped coriander 
2 cups of mutton stocks
salt to taste

Methods of Cooking :
In vinegar soak whole cumin , coriander, red chilly, clove, cardamom, cinnamon overnight or 6 to 8 hours. Then make a paste. Heat oil in a pan. Add sliced onion. Fry till golden. Then add ginger and garlic paste. Fry a little then add the vinegar masala paste. Add salt and fry till oil comes out. Add boiled mutton chunks . Fry the mutton with the masala . If the masala dry up then add stock little by little. Fry mutton well with the masala. Add mutton stocks . Let it come to boil. When the gravy thickens add little ghee. Mix well. Put off the flame . Garnish with coriander. Cover and give 10 minutes standing time before serving. I have served with cashew rice . You can serve with steamed rice, or roti or naan paratha and various other kind of parathas and even buns and garlic bread.

Paneer Payari / Paneer Red Curry

2017-02-28T07:54:00.000-08:00

Paneer payari is a fun name given by me coz instead of regular paneer cubes, I use small heart shaped cookie cutter to make heart shaped pieces of paneer. Then made a delicious spicy red curry as it base and named it paneer payari. Present this to all your loved ones as a special treat. I am sure you will love this simple easy eye catching recipe paneer payari.

Preparation time :15 minutes
Cooking time : 15 minutes 
Serves : 2

Ingredients : 
1 cup  paneer cut in cubes or heart shaped 
1 cup tomato puree 
1 tbsp  kashmiri red chilly powder 
1 tsp / to taste red chilly powder 
1 onion paste 
1 tbsp  garlic paste 
½  tsp ginger  paste 
1 tsp garam masala powder 
4 tbsp ghee / clarified butter
salt to taste  

Methods of Cooking:

Heat 1 tsp of ghee and slightly fry the paneer pieces.Keep aside.
Heat ghee in another pan. Add garam masala powder to it. Then add onion ginger garlic paste. Stir fry for a minute or two then add tomato paste. Mix and stir well till ghee separates from the masala. Now add ½ cup of water let it come to boil. Add the paneer pieces. When the gravy thickens put off the flame. Enjoy this yummy thick red curry paneer payari with your favorite flat bread , naan or paratha.

Happy Cooking!

Cheese Bhelpuri

2017-01-19T08:30:00.002-08:00

Bhelpuri is a savoury snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce. Bhel is often identified with the beaches of Mumbai, such as Girguam or Juhu. Bhelpuri is thought to have originated within the Gucafes and street food stalls of Mumbai, and the recipe has spread to most parts of India where it has been modified to suit local food availability. It is also said to be originated from Bhadang, a spicy namkeen from Western Maharashtra. Dry Bhel is made from Bhadang, The Kolkata variant of Bhelpuri is calledJhaal Muri (meaning "spicy puffed rice"). A nativeMysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore.[A dry variant of Bhelpuri popularly known as Bhadang is consumed after garnishing with onions, coriander and lemon juice. Todays Cheese Bhelpuri is a delicious version of traditional bhelpuri. I’m sure you all will love it.

Preparation time :  5 minutes
Cooking time : 2 minutes 
Serves : 4 

Ingredients :  
1 big bowl of puffed rice 
1 tsp sesame seed  
½  tsp poppy (optional ) / can use whole cumin
1 tsp mustard oil  
1 tsp pickle oil ( if available) 
1 onion finely sliced 
1 tbsp carrot fine julienne 
1 tbsp beetroot fine julienne
2 green chilly finely chopped or to taste 
1 tbsp tamarind chutney
½ tsp finely chopped coriander (optional) 
4 tbsp grated regular cheese
salt n pepper to taste

Methods of Cooking :
Take a pan heat mustard oil add sesame seed n poppy seed/ cumin whatever you are using. As the seed start popping add sliced onion and vegetable julienne. Give all a good toss using salt pepper n green chilly. Put off the flame then mix pickle oil to it if using. Mix well . Take puffed rice in a bowl add the cooked veggie masala to it. Sprinkle grated cheese the more the merrier. Now add tamarind chutney. To add more crunch you can top it with bhujia and sev. Add little green n freshness with finely chopped coriander. Mix n munch immediately this yummy cheese bhelpuri.

Happy Cooking!

Stir Fried Crispy Baby Corn

2017-01-04T07:55:00.000-08:00

Happy New Year 2017 to all my friends n followers of Sutapa’s Indian Cuisine. Let’s start a new chapter of delicious journey this year. I will share with you some very delicious recipe this year. So stay tuned and keep exploring new yummy taste. Stir fried baby corn is a very known dish in restaurant serving Chinese cuisine. I tried this delicious recipe at home and it turned out awesome. So sharing with you a very delicious yummy tasty and easy recipe stir fried crispy baby corn.

Preparation time : 15 minutes 
Cooking time :  10 minutes 
Serves : 5 to 6 

Ingredients :  
15 to 16 baby corn cut into small pieces blanched 
2 tbsp cornflour 
2 tbsp whisked egg
½  tsp garlic powder 
salt n pepper 
4 tbsp  tomato sauce 
2 tbsp red chilly sauce 
to taste black salt (optional)
Oil for frying

Methods of Cooking :
Take a bowl add cornflour , whisked egg, garlic powder, salt, pepper and water and make a watery consistency type of batter.Dip the blanched babycorn on it and deep fry them . Take them on a tissue paper so that excess oil is drained out. Now add 1 tsp oil in a pan add the fried babycorn add tomato sauce , chilly sauce (hot or sweet according to your preference) black salt if using. Toss well n serve immediately. It’s absolutely a pep up starter . Enjoy with your friends n family.

Happy Cooking!

Instant Idli Dhokla

2016-07-01T08:45:00.000-07:00

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Today I use dhokla made in idli mould with instant dhokla mix.

Preparation time :  10 minutes 
Cooking time : 15 minutes
Serves : 3 to 4 

Ingredients : 
1 cup instant Dhokla mix (I use MTR mix )
½  cup water 
4 tbsp cooking oil 
1 /2  tsp ginger green chilly paste 
1 tsp lemon juice 
1 tsp fruit salt 
2 pinch of salt 
1 pinch asafetida 

For  sugar syrup  
2 tbsp sugar 
8  tbsp water 

For Tempering  
1 tsp oil 
1 green chilly chopped 
¼  tsp hing/ asafetida 
10 to 12 curry leaves (optional)


For garnishing  
3 tbsp grated coconut

Methods of Cooking :
In a bowl take a instant dhokla mix, water, ginger green chilly paste , lemon juice, salt , asefitida , oil. Mix well. Take Idli mould grease it with oil. Then add fruit salt with the dhokla mixture. Now with a ladle put the dhokla mixture in the mould . Steam the dhoklas for 15 minutes in high flame. In the mean time make light sugar syrup boiling the sugar and water. In a small pan heat oil add chopped green chilly fry and then add hing. Put off the flame. In a serving plate arrange the dhoklas . Sprinkle sugar syrup above the dhokla and then top the dhoklas with the tempering and garnish with grated coconut.
Soft yummy dhoklas and crispy fried sweet jelebis are deadly morning snack combo. Do try and let me know.

Happy Cooking!

Pabda Mancher Paturi

2016-02-26T07:47:00.000-08:00

Pabda manch / ompok pabo are very soft fish taste is very mild and sweet. It was cooked in various ways. Paturi is a kind of cooking where raw marinated fish is cooked on banana leaves wrap. This is the first time I tried to experiment pabda /ompok pabo fish in banana leaves. I am telling you it comes out so delicious. If you love hot spicy food this banana leaves flavored pabda mancher paturi is just awesome.

Preparation time: 20 minutes
Cooking time : 50 to 60 minutes
Serves : 4 to 5

Ingredients: 
15 to 16 Baby pabda/ ompok pabo 
1 tsp garlic paste 
2 onion paste 
2 tbsp mustard paste 
1 chopped tomato
6 tbsp mustard oil 
½ tsp red chili paste or to taste
6 to 8 chopped green chilly or to taste
3 tbsp chopped coriander 
Salt to taste 
5 to 6  banana leaves

Methods of Cooking : In a bowl mix garlic paste, onion paste, mustard paste, mustard oil, red chilly paste, green chilly and salt. Mix well. Now marinate the baby pabda with mixture. Take a nonstick tawa or omlette pan, make a bed of banana leaves, now place the marinated pabda over the leaves in the pan as shown in the pics above. Top the fish with the leftover marinate. Now top it with chopped tomato and coriander. Now in a low flame put the tawa. Cover the tawa with another banana leaves. Now cook it for 10 minutes then remove the top banana leaf and cook for 25 to 30 minutes until the whole dish is dry and little charred in the base. Flip the top down with very soft hand as this fish are very tender, then cook the top side for 10 minutes. Your pabda mancher paturi is ready to serve with hot rice.

Happy Cooking!

Pomegranate Raita

2016-02-11T07:29:00.000-08:00

Pomegranate raita is very delicious and colorful raita with the crunch of fresh pomegranate kernels.We in Bengal have doi chira as a comfy breakfast during summer months it is nothing but washed beaten rice mixed with yogurt sugar and pinch of salt.Today I try to make a fusion of this basic recipe it comes out delicious.I am sure you all will like this simple side dish pomegranate raita with bread , roti or parathas.

Preparation time : 5 minutes 
Cooking time : 2 minutes 
Serves : 4  

Introduction : 
1 cup  yogurt / hung curd 
¼  cup pomegranate seed 
¼ cup soaked and mashed poha/ beaten rice 
2 tbsp fresh cream 
6 tbsp milk
1 tsp ghee/oil
1 tsp mustard seed 
1 tsp chopped curry leaves
1 tsp idli karam  powder 
1 tbsp lemon juice 
1 tbsp sugar or to taste ( optional) 
½  tsp black salt 
Salt to taste



Methods  of Cooking :

Take hung curd, fresh cream, milk, salt and sugar.Beat well all.Then add mashed poha, mix well. Now add gun powder and pomegranate seed.Heat ghee in a pan add mustard seed and curry leaves. Fry well.Add it to the poha mixture.Mix well with soft hand.Garnish with few seed of pomegranate. A delicious creamy pomegranate raita is ready to relish.

Happy Cooking!

Peas Bahar

2016-02-10T02:47:00.000-08:00

Peas bahar is a very delicious sweet and spicy rich vegetarian preparation.It’s a very delicious dish can be prepared in minutes.

Preparation time :  10 minutes 
Cooking time : 10 minutes 
Serves :  4 

Ingredients : 
3 cup blanched green  peas 
½  cup grated khoya / milk solid 
2 tbsp  ghee /clarified butter 
1 tsp cumin powder 
½  tsp coriander powder 
1 tsp or to taste  red chilly powder 
¼  tsp sugar  (optional) 
½  tsp garam masala 
Salt to taste  

Methods of Cooking :

Heat ghee add grated khoya. Fry the khoya in ghee well. Now add blanched peas , cumin powder, coriander powder, red chilly powder, sugar, salt and 1 tbsp of water. Fry all well in a low flame. Then add garam masla powder. Mix well. Put off the flame. Serve hot with poori, paratha or simple roti. I have learned a new method called flash cooking from FB food group by Ram Krishnan Sir this dish can be done trying that method too in less than 2 minutes. You need a 2 liter good pressure cooker. Heat ghee and fry the khoya add green peas ( don’t blanch ) then add all other spices and 1 tbsp water. Mix well. Close the lid well. And pressure cook for just 1 whistle on high flame. Put off the flame let whistle settle and then serve hot with poori, naan, paratha or roti. It tastes awesome. Try whichever method you feel convenient and you will get an yummy side dish for lunch or dinner.

Happy Cooking!

Palak Gosht

2016-02-03T08:40:00.003-08:00

Palak ghost is a very delicious North Indian recipe though you will find it varieties in Hyderabadi cuisine too. It’s very soft delicious mutton recipe. I am presenting a quiet unique style palak gosht recipe with a lunch platter consist of tomato dal and fulori ( batter coated deep fried cauliflower). A simple suggestion for quick delicious meal planning. Palak gosht goes very well with simple white rice can also have it with naan paratha or roti. I ‘m sure you will all love this yummy delicious palak gosht recipe.

Preparation time : 15 minutes
Cooking time : 30 minutes 
Serves : 5 to 

Ingredients:

1 kg mutton/ goat meat 
2 bunch of fresh spinach leaves coarsely chopped 
1 bay leaves 
3 tomatoes chopped 
5  onion chopped 
2 tbsp garlic paste 
1 tbsp ginger paste
1 tsp turmeric powder
1 tbsp cumin powder 
4 to 5 tbsp coriander powder 
1 tsp red chilly powder or to taste 
6 to 8 green chilly chopped 
½  tsp ghee / clarified butter
½  tsp garam masala powder 
¼  cup oil
Salt to taste

Methods of Cooking : Heat oil in a heavy buttom pan. Add bay leaves. Then add chopped onions. Fry till little brown. Then add garlic paste and ginger paste. Fry a little then add chopped tomato, turmeric powder, cumin powder, chilly powder. Fry the masala till oil comes out. Then add the mutton pieces. If the masala get too dry add 2 to 3 tbsp of hot water. Fry the mutton well with the masala. Then add 3 to 4 cups of water. Pressure cook for 4 to 5 whistle or till the mutton pieces are tender. Then add the spinach leaves, coriander powder and chopped green chilly. Mix well.Cook lid open for 8 to 10 minutes. Add ghee and garam masala powder. Mix and put off the flame . This is a hot spicy yummy mutton recipe. Enjoy with hot steamed rice or simple plain flat bread / roti.

Happy Cooking!

Simple Kolkata’s Egg Chowmein

2016-01-19T08:17:00.000-08:00

Egg chowmein is nothing but stir fried noodles. If you are in Kolkata you will find every other lane have one or two roll and chowmein counter. Chowmein became Kolkata’s anytime meal .Huge coverage from age group 4 to 80 everyone loves to relish this stir fried mixed with veggies, scrambled egg and sometimes chicken cubes spicy saucy chowmein. In our house also my Mom since kid days till now cook noodles loaded with veggies and scrambled eggs. This was Mom’s trick so that we get all the goodness of veggies in a palatable way. But a day back from a FB food group a friend shared this simple chowmein recipe .Big thanks to him for sharing. In my college days a friend used to bring such simple yet delicious chowmein which her Mom pack for her and we while sharing each other meal boxes get to taste this awesome goodness. It was years back lost touch with that friend but taste remain fresh in memory. A single glance in FB and I can’t stop myself cooking as it refreshed the memory of our carefree colorful college times. I am sure you too will love this zip zap zoop recipe. This simple egg chowmein is also good for the bachelor cooks who want something delicious in a hurry. Go for it and let me know your views in the comments.

Preparation time : 10 minutes 
Cooking time : 15 minutes 
Serves :  4  

Ingredients : 
4 packs chowmein / noodles 
6 egg scrambled  
3 onion  sliced 
5 garlic clove chopped 
½ tsp ginger chopped 
3 tsp  vinegar 
½  tsp sugar 
2 green chilly chopped 
1/2  tsp or to taste  freshly ground black pepper powder 
5 to 6 tbsp oil for frying
Salt to taste 
chopped spring onion for garnish (optional)

Methods of Cooking :
Boil the noodles drain the water. Add 1 tbsp oil salt, sugar and pepper to it. Mix well. Keep aside. Heat a wok on high flame add oil and chopped garlic. Fry a little then add chopped ginger, green chilly and sliced onion and 2 tsp vinegar. When the onion gets translucent add boiled noodles and scrambled egg. Mix well. Adjust seasoning. Then add another tsp of vinegar. Mix well. Serve hot with spring onion garnish. Add some tasty sweet and sour tomato ketchup if you are packing it for kids or for a dinner you can have it just like this or can pair with chilly chicken, chilly panneer,chilly corn or chicken Manchurian. I think you will love this easy to make simple Kolkata’s Egg chowmein.

Tip : You can add MSG to enhance the taste but I don’t suggest as it’s not good for health.

Happy Cooking!

Cabbage Pakora

2016-01-09T10:19:00.000-08:00

Cabbage pakora is a very delicious fried snacks. In this recipe I use Uttapam base instead of regular besan / chickpea flour based batter. It taste awesome . I am sure you all will love to have such crispy crunchy delicious quick to make cabbage pakora with a cup of hot tea or coffee in a cold winter evenings. Enjoy with family and friends delicious cabbage pakora.

Preparation time :  10 minutes 
Cooking time : 15 minutes
Serves :  4 

Ingredients :  
1 cup uttapam batter
 ½  tsp hing / asafetida
2 ½   cup finely shredded cabbage 
¼  cup green  peas
1 tsp ginger chopped 
1tsp garlic chopped (optional)
3 to 4 chopped green chilly or to taste  
1 tsp sambar powder 
salt to taste 
Oil  to deep fry



Methods  of Cooking :

Take uttapam batter in a bowl. Then add shredded cabbage, green peas, chopped green chilly, ginger, garlic ( if using) , sambar powder , hing and salt . Mix well. Heat oil in a pan. Keep the flame medium . Take big spoonful of pakora batter and pour it in oil. Fry the cabbage pakora in batches like this till they are crisp and golden. Serve the cabbage pakora with tomato ketchup, tamarind chutney, mint coriander chutney.

Happy Cooking!

Colorful Bread Chat

2015-12-31T03:03:00.000-08:00

Wishing all friends and follower of Sutapa's Indian Cuisine a Very Happy and Prosperous New Year 2016. Today sharing with you all a very easy yet colorful bread chat with you all. May all your days in the coming New Year be this colorful and yummy. I used only almond you can use mixed nuts for this recipe will taste equally good. What are you waiting for enjoy yummy creamy colorful bread chat.

Preparation time : 10 minutes 
Cooking time :5 minutes 
Serve : 4 

Ingredients: 
16 hard toasted bread small triangle
1  cup hung curd
1/2 cup fresh cream 
2 tbsp thick coconut milk
1/4 tsp sugar (optional) 
8 to 10 curry leaves
1/2 tsp mustard seed 
1 tsp white pepper powder or to taste
1 tsp lemon juice (optional) 
handfull of almond 
1 tsp coconut oil / vegetable oil
handfull pome pearls
4 tbsp colorful bhujia/ sev 
Salt to taste



Methods of Cooking :

Heat oil in a small pan. Add mustard seed, when it start to splutter then add almond and curry leaves.Fry a little. In a bowl add hung curd, fresh cream,coconut milk, white pepper,lemon juice, sugar, salt and then mix well. Now place bread toasts in a serving plate. With a small ladle spread the curd mixture over the bread peices. Sprinkle fried almond mustard and curry leaves.Above it sprinkle crushed bhujia and pome pearls. A very delicious yummy colorful healthy bread chat is ready for all you to relish.Serve immediately. Enjoy creamy colorful bread chat.

Happy Cooking!

Palong Diye Sheem Beechi / Spinach With Fresh Hyacinth Beans

2015-12-18T08:01:00.004-08:00

Palong diye sheem beechi is a delicious spinach green made with fresh hyacinth deskinned hyacinth beans. It is not only delicious but also healthy. Fresh sheem beechi / hyacinth beans we get this mainly during winter so this delicacy is a winter favorite. A very simple recipe. Easy and quick to cook yet a wonderful side to pep your lunch in a chilled winter afternoon. I am sure you and your entire family member will love palong diye sheem beenchi / spinach with fresh hyacinth beans.

Preparation time : 10 minutes 
Cooking time : 15 minutes 
Serves : 4 

Ingredients :  
1 cup  sheem beenchi / fresh hyacinth bean de skinned 
5  cups  chopped spinach 
1 onion chopped 
8 cloves garlic chopped 
2 red chilly broken into two 
2 tbsp oil 
salt to taste

Methods of Cooking :
Blanched hyacinth beans. Heat oil in a pan. Add red chilly, chopped garlic and onion. Fry till the onion translucent. Add chopped spinach. Fry well. Then add blanched hyacinth beans and salt. Fry well for 6 to 8 minutes. Delicious yummy green is ready . Have it with hot steamed rice. To make it more exotic add a dash of ghee in your rice. Palong diye sheem beechi is a super delicious winter delight. Enjoy.

Happy Cooking!

Spicy Mixed Veggies

2015-12-02T09:11:00.001-08:00

Spicy Mixed Viggies is an on request recipe from my friend. I made this dish few days back and she just dropped in. So I share this breakfast dish with her and she liked it very much..want the recipe but in a hurry... She moved to Hyderabad a day after joining a new post in a renowned IT company. A few days after she called me that ..hey give me the recipe of your spicy mixed veggie. …I looked for that in your blog and it’s not there. I say it’s too simple to put. She said simple ones are needed most…..Ok I will post. Your voice sound your are having great time there how do you manage grocery shopping and then cooking after long hours of office work. She told me that you know I unzip a genie..lol. Don’t joke tell na how you manage … you know in my house I have to keep an extra help to do all grocery shopping and chopping and cutting vegetables. It’s hard and time consuming job. Then she open the suspense telling she found a very good online grocery store zip.in which supply fresh vegetables, fruits , pulses, dairy product and even organic grocery and various other daily need product at door step in a very reasonable price with cash back facility too. The best part of zip.in as she told me that she can order chopped vegetable and fruits packed fresh and same day delivery . Truly a genie at doorstep. I can’t stop to check back so that I can avail the super facility but no not in my city they are presently active in Hyderabad and Vizag. For spicy mixed veggies recipe the lucky one living in Hyderbad and Vizag take the super facility of zip.in online grocery store and buy fresh and chopped grocery online while other take out your chopping board and start chopping the veggies but I can assure you all an easy fast cooking delicious recipe in minutes. I am sure you all like my friend will like these spicy mixed veggies.

Preparation time :  10 minutes
Cooking time :  10 minutes
Serves : 4 

Ingredients  :  
1 cup carrot juliennes 
2 cup  green bell pepper  small cubed 
1 cup cauliflower small florets 
1 cup  potato small cubed 
1 cup baby turnip  small cubed 
2 green chilly chopped 
1 tbsp thick tomato puree 
1 tsp  dry mango powder 
2 tbsp  gun powder / idli karam  or to taste
1 whole dry red chilly broken into pieces 
1 tsp  mustard seed 
10 to  12 curry leaves
1 pinch  hing/ asafetida  
1 tbsp grated  coconut
handful of peanuts 
1 ½ tbsp oil 
½   tsp ghee
Salt to taste

Methods of Cooking :
In a 2 ltr pressure heat 2 tbsp of oil. Add mustard seed, dry red chilly broken. As the mustard seed start to splutter then add curry leaves, hing, peanuts and grated coconut. Fry them for a second. Then add all the vegetables ( you can use any vegetable but not the one where the water content is much like ash gourd or pumpkin )with green chilly ( you can also use sliced onion and chopped garlic if you want to), tomato puree and salt. In high heat cook for just one whistle. Put off the flame and release the pressure. Now immediately transfer it into a bowl. In that bowl add gun powder and ghee. Mix well. Your spicy delicious mixed vegetable is ready to serve. Have it with hard toast bread or as the masala stuffing for your dosa or pair it with have neer dosa. You can fry the vegetable using the normal process but that need more oil and time taken is bit long. In this recipe I used flash cooking technique which I learnt from a wonderful FB food group United By Food and the admin of UBF Mr. Ram Krishnan Sir who is making genuine effort to propagate this technique so that cooking is less time consuming and fun too. I am very grateful to him for teaching this technique in the group and allowing us to spread among our readers so that all can take the advantage of this healthy fast cooking method . This method can be done in a jiffy and jiffest for my friend living in Hyderabad with her super genie online grocery store zip.in. Enjoy winter and all it’s festive warmth and relish spicy mixed veggies.

Happy Cooking!

Cheese Onion Rava Dosa

2015-11-25T05:47:00.001-08:00

Rava dosa is an Indian crepe of South India. It is a derivative of Dosa. It is also known as Ravvattu orRave Dose. The best part of this dosa is it’s the instant version. It’s crisp and delicious breakfast iteam. Today I am sharing with you all my version of onion cheese rava dosa. The touch of cheese make it more elegant and more delicious. I am sure you all will love to have this cheese onion rava dosa.

Preparation time : 10 minutes 
Cooking time : 4 to 5  minutes for each 
Serves  : 5 to 6

Ingredients : 
½  cup suji / semolina 
½  cup rice flour 
¼  cup maida / all purpose flour 
2 onion chopped 
½  tsp crushed black pepper
½  tsp  whole cumin 
¼  tsp hing/ asafetida
3 tbsp oil 
1 ½ cup butter milk ( sour curd thinned with water )
5 to 6 tbsp grated cheese ( the more the merrier )



Methods of Cooking : 
In a bowl mix suji, rice flour, maida, black pepper, asafetida . Add buttermilk and make a thin water like drainy consistency. Add more water if needed.  Now heat the tawa. Sprinkle onion on it. Mix the batter well with hand. Then sprinkle the mixture with your hand so that you cover the whole space. After a minute sprinkle oil generously by the side and on the top of it. Let it cook for few minutes till the rava dosa is crisp and brown. At the end sprinkle grated cheese. Your  crispy cheese onion rava dosa is ready to relish. Follow this same procedure of mixing the batter before sprinkling it on tawa or else the batter settle down in the bottom of the mixing bowl. This is the best method to make thin crisp rava dosa.



I paired my rava dosa  with potato sambar.  The easy way to cook potato sambar is if you have some left over dal. Take it for the makeover.  Add mustard seed,  red chilly and curry leaves in a teaspoon of oil. Add cubed potato , sambar powder, turmeric powder, and cooked dal with some hot water  with salt, sugar, and tamarind juice. Pressure cook for 1 or 2 whistle  and your yummy hot delicious potato sambar is ready.  
Crispy thin rava dosa with melt in mouth hot potato sambar is a deadly combo indeed. Do try and let me know how you like this version of cheese onion rava dosa.

Happy Cooking!

Choddo Shaak

2015-11-21T07:13:00.004-08:00

It is a long held Bengali tradition to eat "Choddo Shaak", a preparation made of 14 different leafy greens, on the day before Kali Puja.... 'choddo saag' was served for lunch ritualistically...it include palong saag/spinach..laal saag/red amarnath...kolmi saag/water spinach..sorshe saag/mustard greens...mulo saag/radish green...pui saag/basella/ Malabar spinach...methi saag/ fenugreek greens/....paat saag / young jute greens/ ....ol kopi saag/ turnips greens.....chola saag/chickpeas green...hincha saag ( it's type of bitter leaves)...lau saag/bottle gourd green...kumro saag/pumpkin green..kochur saag/taro greens ...thankuni pata/mandukaparni or brahmi booti/centella......are few assorted greens...cleaned and fried in mustard oil with just salt and whole red chilly.....nothing fancy but it taste awesome. I am sure you all will love it. Other than traditional and the ritualistic part this greens have much medicinal properties which help to built our immune. Simplicity of cooking this greens is thus a try to keep all it's goodness intact.Here the recipe for Choddo shaak for all you.

Preparation time : 15 minutes
Cooking time: 10 to 15 minutes
Serves : 4 

Ingredients: 
2 cups assorted greens ( 14 greens mentioned above) 
1 tbsp mustard oil 
1 whole dry red chilly break into halves 
Salt to taste

Methods of Cooking :
Clean the greens and chop them. Now heat mustard oil in a pan. Add dry red chilly. Fry a bit then add the chopped greens. Then fry the greens for 8 to 10 minutes. Your choddo saag is done relish with hot steamed rice in lunch. Shaak or greens are mainly served as a starter in Bengali traditional cuisine.Hope this elaborate assorted 14 greens will be enjoyed by your friends and family too.

Happy Cooking!

Rose Rasmalai

2015-11-09T08:35:00.000-08:00

Ras malai or rossomalai. is a sweetmeat consumed mainly in India, as well as in Pakistan and Bangladesh. The name ras malai comes from two words in Hindi: ras, meaning "juice", and malai, meaning "cream". It has been described as "a rich cheesecake without a crust." This dish was invented by the Bengali sweetmeat confectioner and businessman K.C. Das in the year 1930. I being a Bengali was inborn blessed with sweet tooth and among many sweets in my fav list. Rassomalai stands on the top. Today on the auspicious occasion of Diwali sharing with you a very simple yet elegant creamy sweet dish rose rasmalai with a wish that this diwali may you be blessed with a life that is as sweet yummy creamy and lovely as rose rasmalai.
HAPPY DIWALI to all my friends celebrating world over.

Preparation time : 10 minutes
Cooking time : 1 hour 30 minutes 
Serves : 5 to 6



Ingredients : 
2 liter milk 
10 to 12 big rasgullla 
1 1/2  tsp rose water  or to taste 
2 cup sugar or to taste 
¼   tsp cardamom powder 
4 to 5 tbsp fresh cream 
few rose petals for garnish

Methods of Cooking :
Boil milk and sugar till milk become half the quantity or little less than half. Add rose water and cardamom powder. Put off the flame . Now take the rasgullas with soft hand squeeze so that the sugar syrup dripped out completely but don’t do it too hard or else the rasgullas will crack and break in the milk and your effort will be in vain. So do this part patiently. Add fresh cream to hot milk. Mix well and then add squeezed rasgullas one by one in hot sweet flavored milk. Cover and let it stand for a hour. When it comes to room temperature and you will see milky fully cheese balls floating your rasmalai is ready. Serve chilled with rose petal garnish. I am sure you all will love rose rasmalai.

Happy Cooking!

Mini Gulab Jamun

2015-10-15T09:34:00.000-07:00

Gulab jamun are the most loved North Indian dessert. It’s soft and succulent dessert infused by cardamom flavor. I want to make it a more healthy for all. So add beetroot juice and make it more tiny than the regular size. Yes you can share one piece even with the want who have restriction eating sweets and also the calorie count is small as the portion size is small than the regular. I am sure you will love this tiny sweet delights delicious mini gulab jamuns.

Preparation time : 10 minutes
Cooking time : 45 minutes 
Serves  : 4 to 6



Ingredients :  
1 pack instant  gulab jamun mix 
4 tbsp beetroot juice 
3 tbsp milk 
1 tsp ghee 
Oil or ghee for deep frying  
For Sugar Syrup
2 cup  sugar 
2 cup water
1 tsp lemon juice
½  tsp cardamom powder
6 to 8 saffron strands

> Methods of Cooking :
Mix well beetroot juice with milk. Now pour the mix in a bowl add milk beetroot juice add more beetroot juice if needed to make a soft dough. Brush some ghee in your palm. Now make tiny equal balls with the dough. Cover the balls with a moist muslin cloth make sure the balls don’t have any cracks the surface of the balls should be smooth. Heat oil or ghee you prefer to use in a pan. Now add all the balls in one go so that all are equally fried. Fry till golden. Now let it come to room temperature. In the meantime heat sugar and water together. Let it come to boil for 6 to 8 minutes. Add lemon juice to clear the syrup. Add cardamom powder and saffron strands. Make a runny one string sugar syrup. Put off the flame. Now add mini gulab jamuns in the hot syrup . Cover and let it rest for 10 to 15 minutes so that your mini gulab jamuns become really juicy and pulpy. Serve hot mini gulab jamuns or at room temperature or little chilled with a little dollops of ice cream.

Happy Cooking!

Gobi Aloo Curry

2015-10-01T08:23:00.000-07:00

Wishing a Very Happy Gandhi Birthday to all my friends. To honor the Father of the Nation here presenting a no meat pure veg without any use of onion and garlic delicious gobi aloo curry recipe. A simple easy to follow cauliflower and potato curry for all you. Best part of it is you can have it any time paring with roti, pooris , paratha or even steamed rice. I am sure you all will love gobi aloo curry.

Preparation time : 10 minutes
Cooking time: 15 minutes
Serves  : 4  

Ingredients :  
2 potatoes cubed 
10 to 12 florets of cauliflower 
¼  tsp asafetida / hing 
½ tsp kalonji / nigelaa sativa 
1 cup  tomatoes  cubed 
1 tsp  or to taste red chilly powder 
2 tbsp  oil 
1 to 2 tsp ghee 
2 pinch garam masala powder
salt to taste

Methods of Cooking : Heat oil in a pan . Fry the cauliflower florets and potatoes separately. Now heat ghee in a pan add hing and kalonji. Then add tomatoes and salt . Fry till the tomatoes are mushy. Add chili powder. Add fried potatoes. Add water so that you get a runny curry consistency. Let it come to boil. When the potatoes are almost cooked add fried cauliflower florets. Cook for another 5 minutes. Then add garam masala powder. Put off the flame. It’s done. Enjoy gobi aloo curry .

Happy Cooking!

Pepper Paneer With Vegetable Fried rice

2015-09-19T04:24:00.000-07:00

Today I am sharing with you all a very simple pure veg platter. Easy and quick to make an elegant platter during the festive time . This platter include pepper paneer, vegetable fried rice, potato croquettes with a lovely twist and to spice up all sweet chilly vinegar. I am sure you will enjoy this with your family and friends.

Pepper Paneer : 
Preparation time : 10 minutes
Cooking time : 10 minutes 
Serves : 4 

Ingredients : 
250 grm  paneer cube 
1  tsp freshly grounded pepper powder or to taste 
2 tomatoes chopped 
2 green chilly chopped (optional) 
¼  tsp sugar 
1 tbsp vegetable oil 
1 tsp butter 
Salt to taste

Methods of Cooking
Heat oil then add pepper powder. Add chopped tomatoes and salt. Stir and fry till the tomatoes become mushy. Add sugar. Mix well. Then add paneer cube . Mix well. Add butter and let it cook for a minute. Add chopped green chilly at the end if using . Mix well and your pepper paneer is ready.

Vegetable Fried Rice

Preparation time : 15 minutes 
Cooking time : 15 minutes
Serves : 2 

Ingredients :  
4 cups cooked basmati rice/ I used flavored gobindo bhog 
½  cup mixed vegetable 
¼  cup cashew , raisin, chopped coconut flakes
2  tbsp of oil  
1 tsp sugar  (optional) 
Salt  to taste

Methods of Cooking :
Heat 2 tbsp oil. Fry nuts and coconut flakes well. Then add the vegetable fry them too. Then add the cooked rice. Add salt and sugar ( if using). Mix well. Your vegetable fried rice is ready.
Potato Croquettes

Preparation time : 15 minutes
Cooking time : 15 minutes 
Serves : 4 

Ingredients  : 
4 tbsp instant  uttapam mix 
1 tbsp  rice flour
1 big potato boiled 
1 tbsp yogurt 
1 tbsp  chopped ginger 
2 pinch of hing / asafetida 
1 tsp chopped green chilly 
salt to taste 
Oil to fry

Methods of Cooking
Mix the uttapam mix, rice flour, yogurt, hing and salt with little water so that a thick mixture is made. Keep aside for 10 minutes. Now add chopped ginger , green chilly and mashed potato. Mix well. Heat oil now give the mixture the desired shape and deep fry them. Yummy delicious potato croquettes is ready to serve.

Sweet Chilly Vinegar

Preparation time : 5 minutes 
Serves : 4  

Ingredients : 
½  cup vinegar 
1 1/2 tsp sugar 
8 to 10 small green chilly chopped 
Salt/ black salt to taste 

Methods of Cooking 
Add sugar and salt to vinegar . Mix well so that salt and sugar dissolves completely.  Then add the green chilly leave it for 15 minutes before serving. 
Indian festive platter is not complete until a good dose of sweets are served. Here for all you delicious  sweets. Enjoy all.

Happy Cooking!

Chocolate Oats Ladoo

2015-09-16T08:43:00.004-07:00

I wish you all a very Happy Ganesh Chaturthi and I pray to God for your prosperous life. May All Your Dreams Comes True. Ganesh ji as you all know love ladoo’s. Today I am sharing with you a very delicious yummy easy ladoo which you can make within minutes. I am sure Ganeshji and all your dear ones will relish this yummy chocolate oats ladoo.

Preparation time :  10 minutes
Making time : 10 minutes 
Serves : 5 to 6  

Ingredients  : 
1 cup toasted oats
½  cup butter  white or normal ( in room temperature )
½  cup grated butter 
½  cup grated chocolate
½  cup sugar or to taste 
½  cup chopped cashew or any nuts of your choice

Methods of Cooking :
Take toasted oat in a bowl . Toast oats prior so that at time of making the ladoo it cool down completely. Add butter, sugar, chocolate. Now with a spoon mash all of them very well. So that after sometime it became a sticky mixture add more butter if you find it loose or add little more oats if not that sticky. Once you get the right stickiness to form the ladoo. Give the shape of ladoo. Now roll the ladoo’s on chopped cashew or any nuts of your choice or you can chop mixed nuts . Yummy super delicious oats ladoo is ready in less than 10 minutes.

Happy Cooking!

Sorshe Ilish / Hilsha Cooked In Mustard Gravy

2015-09-10T08:55:00.001-07:00

Sorshe ilish is one delectable signature dish of ilish fish during monsoon. It’s not a dish of regular cooking but bit royal as it is cooked in only oil without using a single drop of water. This is not for those whose heart sinks at the look of the floating oil but for those who are adventures and can deal with high end pungent mouth ticking taste . If you really want to taste the royal queen fish from Bengal cuisine in a traditional royal way then do try this sorshe ilish. I am sure you all will remember this high note taste of sorshe ilish for years to come. This is specially a lunch item served as main course with hot steamed rice. Enjoy another terrific bold dish from Bengal cuisine sorshe ilish.

Preparation time  :  10 minutes
Cooking time :  15 minutes 
Serves : 4 to 5


Ingredients : 
4 to 5 big steak size pieces of ilish/ hilsha shad
4 tbsp mustard green chilly paste 
½  tsp  kalojeera/ kalonji/ nigella 
4 to 5  whole green chilly 
½  cup mustard oil 
½  tsp turmeric powder 
salt to taste

Methods of Cooking :
Clean and wash the fish then pat dry and rub the fish with little salt and turmeric powder. Heat oil in a pan add mustard paste and whole green chilly and salt and rest of the turmeric powder. Stir for a minute. Then slip down the fish in this oily gravy slowly. Let it cook in medium to low flame till the fish is well cooked. Serve with hot steamed rice.

Happy Cooking!

Sweet Poori

2015-09-07T08:52:00.000-07:00

Poori is an unleavened deep-fried Indian bread, commonly consumed on theIndian subcontinent. It is eaten for breakfast or as asnack or light meal.Today’s Sweet poori is a sweet flaky crispy sweet version of our known poori. I am sharing with you one most easy way of making this sweet poori. I am sure you all will love it. This year I made sweet pooris for Krishna Jamashtami. I am sure little Kanhaji liked them a lot.

Preparation time : 15 minutes
Cooking time : 15 minutes
Serves  : 6 to 8 

Ingredients : 
1 cup sooji / semolina 
1 tbsp rice flour 
2 tbsp maida/ flour 
1 tsp ghee 
½  tsp cardamom powder
1 tsp saffron water/ a pinch of food grade yellow color
a pinch of salt 
Oil / ghee for deep frying
3 tbsp  sugar powder

Methods of Cooking :
Take semolina, rice flour, maida , salt and ghee. Mix well. Then add little water and make a soft dough. Make small balls with the dough . Now roll the small ball in to small pooris. Prick the pooris with tooth pick. Heat oil / ghee in a deep bottom pan. Deep fry the pooris. Place them in kitchen papper so that excess oil is well soaked . Serve immediately or let them come into room temperature. Then store them in air tight container. Sprinkle sugar powder and serve.Enjoy crispy and delicious sweet poori.

Happy Cooking!

Ridge Fish Curry

2015-08-25T08:37:00.003-07:00

Ridge fish curry is a very delicious and healthy dish. Rohu fish a very sweet tasting soft fish when cooked in ridge gourd juices it turned out more delicious. This recipe was shared by a FB food group friend few months back. A special thanks to her for sharing such delicious recipe, I just add on to her recipe a little according to my taste and truly speaking it comes out amazing. I am sure you all will love this ridge fish curry a super healthy and awesomely delicious dish.

Preparation time : 15 minutes
Cooking time :  15 minutes 
Serves :  4 

Ingredients : 
4 rohu/ roho labeo fish pieces 
6 to 8 garlic clove 
1 onion  cubed 
½  tsp grated ginger 
1 big tomatoes chopped 
5 to 6  green chilly chopped  or to taste 
5 to 6 jinghe / ridge gourd peeled and  cubed 
1 tsp kashundi / mustard sauce 
1/2 tsp  oil 
3 tbsp  chopped coriander
1 tbsp lemon juice or to taste
salt to taste

Methods of Cooking :
Wash and clean rohu pieces. In a bowl take the ridge gourd , garlic, ginger, onion, tomato , green chilly , salt and kashundi / mustard sauce mix well. Now add the fish and with soft hand mix well. Take a nonstick pan brush the pan with ½ tsp oil. Now gently place the fish ridge gourd mixture. Cover and cook in a slow flame till the fish is well cooked in ridge gourd juice. Once done add chopped coriander and lemon juice. Put off the flame. It’s one of it’s type dish , very healthy and can be relished with a little bowl hot steamed rice or a slice of bread. I am sure you will love this delicious yummy ridge fish curry.

Happy Cooking!