Stuffed Eggs

Stuffed Eggs

Ingredients:

6........ Eggs,Hard Boiled

250 grams..... Paneer or Cottage cheese

3 tbsp......Mayonnaise or 3 tbsp.......Hung Curd

3 tbsp......Sweet chilly sauce

2 tbsp......Freshly ground pepper

2 tbsp...... Very finely chopped Coriander leaves

2 tbsp.......Mustard sauce

3 tbsp Cheese Spread 

2 tsp..... chilly flakes

Salt to taste

Grated Mozrella Cheese

Preparation :

Boil  the eggs with water in a saucepan for 10 minutes. When done put the eggs under running water        and when cool peel them. Cut the eggs lengthwise into halves. Remove the egg yolks.

In a bowl take the egg yolks, mayonnaise, cottage cheese/paneer, mustard paste, sweet chilly sauce, salt, pepper, finely chopped coriander leaves and mash all well to make a smooth paste.

You may substitute mayonnaise with hung curd and use cheese spread with it.

Put the mixed paste in piping bag and pipe the mixture into the egg whites, over stuffing them a bit.
or use a spoon if u don't have one.

Put the eggs on to a baking tray. Bake for 5 minutes.

If you want you can grate cheese over the eggs and sprinkle some chilly flakes on top of the cheese. Bake for 5 minutes or till the cheese turns golden.

Serve hot as a starter or as a snack or with cocktail.

Wake up to a whole some, delicious and nutritious  new breakfast. This is a smarter way to keep fit.

Instead of the usual , enjoy the crunchy goodness of stuffed eggs. Eggs are loaded with goodness. Enjoy!!!

Maacher Hingli(Fish Curry)

When I was a new bride and new at kolkata, having shifted base from the west of India, everything was new to me. Every morning, before all woke up, Baba used to go to "Macher Bajar" quite early. Ma used to wait for the" bajar" because she had to cook by 9 o'clock in the morning, before Hubby dearest and brother in law left after a meal of Maacher jhol-Bhaat. Tarkari and porota was put into tiffin boxes. Gone are those days as Baba is no more and Ma old and frail....

 Bengal unfolds as a gourmet's paradise.....Every Bengali loves his fish and has a menu for every possible fish. Magur Maach is associated with illness, as its light on the stomach and said to help build stamina.

Maacher Hingli prepared with Magur Maach is given below for you to follow....

Ingredients :

Fish (Magur Maach).............................................500 grams

Raisins (kismis)..................................................................250 grams

Mustard Oil(Sorser Tel)............................................................1/4 cup

Clarified Butter(Ghee)...........................................1/4 cup

Bay Leaf(Tej Patta).......................................................2

Asafoetida (Hing)............................................................1 pinch

Peppercorns(Gota Golmorich)..............................................10-12

Ginger Paste(Ada Bata)..................................................1 tbsp

Chilly Powder (Lanka Guro)..........................................1/2 tsp

Curd (Doi)..................................................................2 tbsp

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

Sugar (Chini)...........................................................1/2 tsp(Optional)

Procedure :

Cut Fish into large pieces.

Grind the Raisins (kismis) coarsely.

Heat oil and ghee in a wok. Add the bay leaves, hing and peppercorns.

Then add kismis paste, ginger paste, and red chilly powder.
Stir fry for one minute.

Beat the curd well and add. Stir to mix.

When all water evaporates, add the fish ,cover and cook.

Add salt and sugar.

When the gravy reduces transfer to a serving dish.

Crab meat stuffed Mushrooms

             This is an easy snack and if you are interested in sea food you must be preparing it . 

In kolkata, crab is easily available  in the fish markets and the fish mongers usually clean

and make it ready for you . They will even take out the crab meat for you if asked.

If crabmeat is not available then you can always use canned variety.

Ingredients:

Crabmeat.............................................................2 cans

Onion,chopped.....................................................3 tbsp

Butter...................................................................5 tbsp

Flour...................................................................3 tbsp

Milk.....................................................................1 cup

Parmesan Cheese...................................................2 tbsp

Bread Crumbs.........................................................3 tbsp

Pepper Powder.......................................................1 pinch

Mushrooms.............................................................2 dozen

Method :

Heat the oven to 250. 

Heat butter in a pan. 

Add onions and saute until translucent.

Next add the flour and cook for 3 minutes.Add milk and cook for 5 more minutes, stirring until thick and creamy.

Remove from heat and add the crab meat, pepper powder and parmesan cheese and combine well.

Add the bread crumbs and mix.

Place the mushroom caps on greased baking tray and put a tbsp of stuffing in each cap.Bake for 10 minutes and serve hot.

Crabmeat stuffed mushrooms are ready.......enjoy hot.

It is an excellent cocktail snack.

Maachher Dimer Ambol (Hot,sweet & sour Fish Roe)

                                                                      Maacher dim 

Ingredients  for Maachher Dimer Ambol :

Fish Roe(Rui,katla,hilsa).................................................250 grams
Turmeric Powder.............................................................1 tsp
Mustard Oil........................................................................3-4 tsp
Red Chillies..........................................................................4-5
Mustard Seeds.(Sorshe)...................................................1/2 tsp
Nigella Seeds(Kalo Jeere)................................................1/4 tsp
Salt.......................................................................................1tsp or to taste
Sugar....................................................................................1 1/2 tsp or to taste
Tamarind................1 lemon sized ballsoaked in 2 cups of hot water to make a thick paste.
Bhaja Masala...........2dry red chillies&1tbsp cumin seeds dry roasted and ground.


Method :

Cut the fish roe into small pieces. Rub with a little turmeric and salt.  Heat oil in a pan until smoking, add mustard seeds, nigella seeds and dry red chillies.
When they stop crackling, add fish roe pieces and fry until brown.
Pour the tamarind juice through a sieve onto the fish roe, season with sugar and salt. Simmer over medium heat until gravy reduces to half.
Sprinkle the roasted bhaja masala over the fish roe, mix well and simmer for 5 minutes. Serve .

Maacher Dimer Bora :

Clean the roe and remove from the cover. Add finely chopped ginger, garlic, green chilly, cornflour, egg and mix.

Heat refined oil and deep fry the bora's in small batches till crisp and golden . Serve hot.

Maachher dimer Bora

You can make Maacher Dimer Bora and then make ambol with it as well.

Chicken Frankie

Whenever my friend Indrani and I have spent all morning shopping at Garia haat and are looking for a place to rest our feet, this small eatery is one place we visit for a quick snack. It doesn't have a fancy name but the food here stands out.

All those who have eaten here will agree that its an out of this world experience. I have tried to replicate it as best as I could but my friend Indrani's turn out better.

To jazz up any special occassion try this cool and quick recipe.A popular dish its a very spicy,tangy,tasty preparation which is also easy to make.Basically you make a large roti/chapati out of regular dough and fill it with chicken filling.

Ingredients :

Boneless Chicken Breast.............................................250 grams,cut into1/2 inch pieces

Refined Flour.............................................................2 cups

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

Oil .................................................................................as  required

Onions,Chopped...........................................................2, medium

Tomatoes,chopped..........................................................2,medium

Ginger Paste.....................................................................2 tsp

Garlic Paste........................................................................2 tsp

Coriander Powder.............................................................2 tsp

Turmeric Powder.............................................................1/2 tsp

Red Chilly Powder..............................................................1 tsp

Eggs..........................................................................................4

Sweet Chilly Sauce...................................................................4 tsp

Fresh Coriander Leaves,chopped............................................2 tbsp

Lemon Juice..........................................................................2 tbsp

Green Chutney.......................................................................8 tsp

Onion,sliced........................................................................2 ,medium

Green,red,yellow bell peppers.................................................chopped lengthwise very fine

Method :

Mix refined flour, oil ( tbsp) and salt. With the help of water knead to a smooth soft dough.

Heat oil in a wok (Kadhai).

Add Onion and saute for two minutes. Add the tomato, ginger paste, garlic paste and saute. Add the chicken pieces and saute. To the chicken add salt, coriander powder, turmeric powder, red chilly powder and mix. Saute till the chicken is dry. Add finely chopped fresh coriander and lemon juice.

Divide the dough into equal parts and roll out each.

Whisk the eggs in a bowl.

Pour some over the roti and allow it to set .Turn over and cook the other side. Place the chicken filling on the egg side. Sprinkle some sweet chilly sauce and green chutney. Put some onion slices and bell peppers on top. Roll up.

Serve with Green Chutney.

You can cut the frankies into small pieces.