Potato Curry(Bengali Style)

Ingredients :


Potatoes,medium size                            6-8
Onion seeds(kalo jeere,kalonji)              1/4th tsp
Green chilly                                           5-6
salt                                                       as per taste
Sugar                                                   1/4th tsp
Mustard Oil                                           1 tbsp

Method :


Boil the potatoes and slightly mash. Heat oil in a pan and add onion seed and slit green chilly. saute. Then add the potato,salt,sugar and a cup of water and let it come to a boil. Mix all well and let the consistency thicken. Remove to a serving bowl after giving it a standing time of 5 minutes. Serve with Cholar Daler Dal Puri

Cholar Daler Dal Puri

Ingredients :


Refind Flour                                     1 kg
Ghee                                               4 tbsp(200 grams)
Chola Dal(bengal gram )                  400 grams
Gram Masala,Whole
Clove, Lobongo                                2
 Cinnamon, Darchini                         1inch stick,
Green cardamoms, elichi                  2
Dry Red chilies                                2
Asafotida Powder                            1/4 th tsp
Cumin seeds                                   1 t bsp
Coriander seeds                              1tbsp
Ghee or Refined oil                          as required

Method  :


Boil the lentil till soft,along with whole garam masala and grind with as little water as possible. Add salt to taste. Add asafotida powder.
Dry roast red chilly whole,cumin seeds and coriander seeds together and grind to powder.
Heat a pan with 1 tbsp oil and fry the dal paste till dry. Add 1 tbsp of the ground dry masala powder.
Mix ghee and salt to refined flour and knead to a  very soft dough. Keep aside covered.
Make big size balls from the dough. Make equal size balls of the filling as well. Now with the help of a rolling pin flatten the dough balls a bit. Use dry flour if required. Put the filling inside and cover up and seal well so that the filling does not come out. Flatten out with the help of rolling and make thin chapatis. Heat a girdle and roast them on low flame. Then coat with ghee or oil and fry till golden. Remove to a dish.Serve hot with Potato Curry (Bengali style) and pickle of your choice.

Nimki (Bengali Snack)

Ingredients :

Refined Flour                             4 cups

Salt                                           1 tsp

Ghee or Refined Oil                    for deep frying

Lemon juice                               1 tsp

Black Onion seeds

(kalo jeere or kalonji)                1/2 tsp

Method :

Mix 4 tbsp Ghee to the Flour and rub with hand to mix together. 

Then add the salt, lemon juice and onion seeds and kneed to a stiff dough.

Make equal size balls and with a rolling pin make a large round roti. You can cut small rounds and fry or fold into triangles as well. In Bengali its called teen kona nimki (triangular nimki). 

Drop the nimki into hot oil in small batches. On low flame cook stir frying continuously the nimki, pressing a bit so that air does not fill the triangle.

When slightly golden remove to a dish immediately. Deep fry the whole lot and leave to cool completely before filling into jars. In bengali its called kucho nimki.

Raw Mango Relish ( Aamer chatni)

Ingredients :


Raw Mango (peeled and grated )                 100 grams
Green chilly ,finely chopped                          2
Sugar                                                          1/4 th tsp
Salt                                                            to taste
Mustard sauce(kasundi)                              2 tsp
Mustard oil                                                 15-20 ml

Method :


For the relish, mix all the ingredients in a bowl and chill for a day for the flavour to develop. Serve chilled with fritters of any kind.

Moong Dal Nuggets

Ingredients :


Spinach, very finely chopped                                2 tbsp
Moong Dal (grinded to a coarse paste )                1 Bowl
Carrot,grated                                                        2 tbsp
Onions,  finely chopped                                        1 tbsp
Turmeric powder                                                   1pinch
Ginger paste                                                         1/2 tsp
Salt                                                                       to taste
Curd                                                                     2 tbsp
Fruit salt                                                               1/4 th tsp

Method :


In a mixing bowl take the mung dal paste. Add chopped spinach leaves, grated carrot, ginger paste, turmeric powder and salt to taste. Mix 2 tbsp curd for soft ness. Add the fruit salt  lastly.
Heat a greased pan on low flame. Put drops of batter to make nuggets .Cover for 5-6 minutes and cook covered. After 5-6 minutes remove cover and turn and cook on the other side. When both sides are cooked  remove to a serving dish and serve.

Puffed Corn Pulao

Ingredients:


Desi Corn                                                  1 cup
Soaked in warm water overnight
Ginger                                                        1/2 tsp
Tomato                                                       2 1/2 tsp
very finely chopped
Green Chilly                                                1/2 tsp
Garam Masala Powder                                 1/2 tsp
Red Chilly Powder                                        1/4th tsp
Tomato Ketchup                                          2 tsp
Chopped Onion                                            2 tbsp
Green Coriander Chopped                            1/2 tsp
Coriander                                                    1/2 tsp
Salt                                                             to taste

Method :


Heat a table spoon of sunflower oil in a pan and add 1/4th tsp coriander seeds and chopped onions and saute. Add finely chopped ginger and green chilly. Add the chopped tomato and saute. Next add a bowl of soaked corn. Also salt, red chilly powder , garam masala powder, green coriander and tomato ketchup.Mix all well and saute.Serve hot.

Chicken-Corn Fritters

Ingredients :


Whole Kernel Corn                      1/2 cup
Oil                                              2 1/2 cup
Chicken                                      1 cup
Egg                                            1 cup
Milk                                            1-2 tbsp as required
Butter                                         1tsp
Flour                                           1/2 cup
Salt                                             1tsp
Black Pepper Powder                   1 tsp
Baking Powder                            1 pinch
Green Chilly,Finely Chopped        1-2 tsp
Green Coriander Leaves
Finely Chopped                           2-3 tsp

Method :


First of all to prepare the chicken, take finely chop chicken breast pieces and saute with salt, red chilly powder, a pinch of turmeric powder for just two minutes.
In a bowl take egg, chicken, corn, green chilly, coriander, butter, pepper powder, salt and a pinch of baking powder, mix all well and let it stand for sometime. Then add flour and mix well. To thin the consistency add milk, as required. All ingredients need to be mixed well.
Heat oil for frying . Now take a spoon and drop the fritters in small batches into hot oil. When golden remove to a dish. Serve hot with tomato sauce or chutney.

Crunchy Cheese Balls

Ingredients :


Papadam (large rajasthani papad)             1
Turmeric powder                                           1/4th tsp
Green chilly,chopped                                    1 tsp
Coriander leaves ,chopped                           1 tsp
Salt                                                                    to taste
Cottage cheese, mashed                                 1/2 bowl
Corn flour                                                         3 tbsp
Red chilly powder                                           1/4th tsp
Flour                                                                 3 tbsp
White pepper powder                                    1/4th tsp
Ginger, finely chopped or grated                  1tsp

Method :


In a bowl take corn flour, flour, turmeric, salt, white pepper powder and make a thick batter with the help of water.
Take cottage cheese and mash well. Add chopped green coriander, ginger grated, green chilly, salt, red chilly powder and mix all well. Make equal size balls.
Take a large papad and crush . Put in a plate. Roasted papad crush easily.
Heat oil for deep frying. Put the prepared balls in batter and roll on papad. Cornflakes can also be used instead of papadams. Deep fry and remove to a tissue paper to remove excess oil. Serve hot with sauce.

Corn-Cheese Sandwich Pakora

Ingredients :
Corn,Grated                                      2 tbsp
Cottage Cheese                                 4 Slices
(Make thin slices)                
Chopped green chilly                       1/2 tsp
Green Coriander Leaves                  1/2 tsp
(finely chopped)
Onion,Chopped                                 1 tsp
Tomato Sauce                                    4-6 tbsp
Chaat Masala                                      1/4 th tsp
Suji                                                      2 tbsp
White Pepper Powder                      1/4 th tsp
Salt                                                       as per taste
Flour                                                    2 tbsp
Corn flour                                           2 tsp

Method :
In a bowl mix grated corn, chaat masala, white pepper powder, coriander powder, green chilly finely chopped, onion finely chopped and salt. Now mash all ingredients well . Take a thin slice of cottage cheese and spread  the mix properly. Cover with another slice of cottage cheese. Make a thick batter with flour, cornflour, salt, pepper, green coriander leaves very finely chopped and water. Spread samolina(suji) on a dish. Press the slices of cottage cheese well and dip in batter and then roll on samolina to coat the slices well on all sides.
Heat oil in a flat pan and deep fry. Press the sandwiches lightly so that they do not separate while frying and cook well. Fry golden. Cut in to triangles if desired. Serve with tomato sauce.

Tomato Chutney

Ingredients :


Tomato,boiled                                        3
Oil                                                         1 tbsp
Mustard seeds                                       1/2 tsp
Curry leaves                                            7-8
Onion,finely chopped                             1
Salt                                                       1/2 tsp
Red chilly powder                                  1/2 tsp
Cumin powder                                       1/2 tsp
Coriander powder                                  1/4th tsp
Water                                                    2 tbsp
Tomato puree                                        2 tbsp
Tamarind sauce                                     2 tbsp


To Garnish :
Curry leaves                                           2


Method :

To prepare this tomato chutney heat oil in a wok or pan. Add the mustard seeds,curry leaves, chopped onion and stir on medium heat till the onion turns light brown. Add salt, red chilly powder, ,cumin powder, coriander powder,water, boiled tomatoes and tomato puree and cook.Add the tamarind sauce and stir cook for another 4-5 mins.Serve in a bowl and garnish. 

Chicken Fingers

Ingredients :


Chicken breast                               300 gms
Salt                                                1 tsp
Red chilly paste                              1 tsp
Cumin powder,roasted                   1/4 th tsp
Black pepper powder                      1/4th tsp
Coriander leaves                             1 tbsp
Skimmed milk                                 1 cup
Lemon juice                                    1 tbsp
Cornflakes, crushed                          1 bowl


To Garnish :
Lettuce leaves                                 3

Method :


Take 300-350 gms chicken breasts and cut into finger shaped strips. Add 1 tsp salt, 1 tsp red clhilly paste, 1/4 th tsp roasted cumin powder, 1/4th tsp pepper powder, 1 tbsp lemon juice, 1tbsp finely chopped coriander or basil or parsley or mint leaves and mix all well . Keep aside to marinate for half an hour. You can substitute chicken with boneless fish . Take a little milk in a bowl.  Dip the marinated fingers in milk first and immediately roll on a plate of crushed cornflakes. When all are ready place on a wire rack and bake in an oven to make it low calorie. It can be deep fried as well  but baking is a healthy option. Bake for 15 mins on 200 degree celcious in a pre-heated oven.
Take a serving platter.Spread salad leaves.Then arrange the chicken fingers on it.Serve with a bowl of chutney.

Potato cakes(Aloo tikki)

Recent studies show that a few servings of potatoes a day reduces blood pressure almost as much as oatmeal,without cause weight gain.Of course the research was  not done with french fries,but with potatoes cooked without oil in a microwave oven.in reality,when not fried one potato has only110 calories and essential nutrients.
In different parts of India different variations of aloo tikki's are made.Some have fillings and some dont.Some have toppings or garnish whereas some dont.
In Maharashtra,tikki's are served with matar or chana ,and called "Ragda patis".




Ingredients :


Potatoes( Aloo ),mashed                               4
Cornflour                                                         2 tbsp
Salt                                                                    1/2 tsp
Chaat masala powder                                     1/2 tsp
Garam masala powder                                   1/2 tsp
Moong dal filling                                             1/2 cup
Oil                                                                      1/2 cup


For garnishing :
Curd                                                                  4 tsp
Green chilly chutney                                      4 tsp
Sauth  (tamarind ) chutney                           3 tsp
Jeera powder,roasted  and powdered         1 pinch
Chaat masala  powder                                    1 pinch
Red chilly powder                                           1 pinch
Sev                                                                     2 tbsp
Pomegranate                                                    2 tbsp

Method :


Take 3-4 potatoes.Boil and mash very well till smooth.It helps to mash when the potatoes are still hot.Put mashed potatoes in a dish and add 2 tbsp cornflour,1/2 tsp salt, 1/2 tsp chaat masala powder, 1/4th tsp garam masala powder. Mix all well. Instead of cornflour you may add white bread slices but in a mixie jar first mince the bread slices well then add to the mashed potato mix. Make four equal  size balls of  the mix. Flatten and put filling in the middle and seal properly. You may use any filling that you like,peas,cottage cheese or even any non -veg filling will do,but the filling should be dry in consistency. Heat a pan with 1/2 cup sunflower oil and fry the tikki's golden. When done remove to a tissue lined dish. When excess oil is removed, transfer to a serving dish .Add salt to curd and beat well. Use curd to top the tikki's. Spread green chutney on top of the curd and then tamirind chutney. Sprinkle a pinch of roasted jeera powder, a pinch of chaat masala powder,a pinch of red chilly powder, a tbsp of  fine sev and a tbsp of pomegranate seeds. Serve.


Tip: To make crispy Aloo tikki's the temperature of the oil should neither be very hot nor cold.medium heat cooking is adviced.To make really crispy tikki's it should berefrigerated for1-2 hrs.A pinch of soda bi carb or baking soda added also makes the tikki's very crispy..

Hakka noodles

Noodles came into existence some 400 years back and has been eaten since then.South asians eat it the most. In Indian homes, this dish is an all time favourite and is had as a snack as well as a meal. This is a simple dish of noodles tossed with vegetables and any other ingredients of your choice that are readily available at home. Preparation time is 10 mins and cooking time 10 mins.




Ingredients :


Noodles,boiled                                            200 gms
Oil                                                                 1 tbsp
Onion ,chopped                                          2
Carrot, chopped                                          1/4th cup
Capsicum ,chopped                                    1/2 cups
Green chilly sauce                                      1 tbsp
White vinegar                                              1 tbsp
Soya sauce                                                    2 tsp
Salt                                                                1 tsp
Black pepper powder                                 1/4 th tsp
Cabbage,chopped                                        1/2 cup


To Garnish :


Cabbage,very finely chopped                      1 tbsp

Method :


Take 200 gms noodles. Boil 7 cups of water. In the water add 1 tsp  salt and 1tsp oil .When the water boils, add the noodles and boil for 2 mins .When the noodles are soft ,drain the water,wash with cold water for 2-3 times. Rub oil and leave on a strainer to dry.
Heat 1 tbsp oil in a wok.Put 2 chopped onions,1/2 cup chopped carrot, 1/2 cup chopped capsicum and stir fry on high flame.
In a bowl mix 1 tbsp  green chilly sauce,1 tbsp white vinegar and 2 tsp soya sauce.
Stir fry the vegetables and then add 1 tsp salt,1/4 th tsp pepper powder and the sauces mixed earlier.Mix all well.Add the noodles.Also add the chopped cabbage. Now toss all together very well for 5-7 mins.Put the gas flame off. Take a serving platter to serve . If desired boiled and shredded chicken can be add.or sausages too. As a variation chilly-garlic can be added to make chilly garlic flavoured noodles.
Garnish with finely chopped cabbage leaves .serve.


Tip :All vegetables are cut into thin strips of same size so that all cook easily and at the same time.

Methi Thepla

In Gujrat two types of thepla's are prepared ,one is sweet and the other one i'm about to teach you.Thepla can be served with any type of achar.Its usually had as at breakfast but some also have it as a snack.


Ingredients :


Wheat flour                                     1cup
Gram flour                                       2tbsp
Turmeric powder                           1/4th tsp
Salt                                                    1/2 tsp
Red chilly powder                          1/4th tsp
Carom seeds (ajwain)                    1/4th tsp
Oil                                                     2 1/2 tbsp
Ginger (grated)                               2 tsp
Fenugreek leaves                           1/2 cup
(methi patta),finely chopped
Water                                               1/2 cup

Method :


First step is to wash the fenugreek leaves very well under running water and finely chop them when the water has drained off.


In a large mixing bowl take all ingredients and knead a smooth dough.Heat a griddle(Tava).Make small round balls out of the prepared dough and flatten it with the help of a rolling pin.Place the methi thepla's on the heated griddle,apply oil and fry on low heat till both sides are done.
Serve with achar.


Tip : If you find that your thepla becomes bitter when fenugreek(methi) leaves are used then sprinkle salt on chopped fenugreek leaves and leave aside for 10 minutes.Remove water and use.

Spinach Toast

Ingredients:
Spinach chopped                                       250 gms
Olive oil (or sunflower if preferred)          1tbsp
Garlic (grated)                                           1/2tsp
Onion (finely chopped)                             1tbsp
Salt                                                            1/2tsp
Cottage cheese (Paneer)                            1/2cup
Cheese (grated)                                         3tbsp
Black pepper powder                                1/4th tsp
Red pepper sauce                                      1/4th tsp
Oregano                                                     2 pinch
Red chili flakes                                          1/4th tsp




Method :


Heat a pan with1tbsp olive oil or butter or sunflower oil. Now add 1 large flake of garlic grated. Saute on low flame and then add1 tbsp finely chopped onion. Saute till onion is transparent and then add the spinach finely chopped. Cook sauteing for 7-8 minutes. Let all water from spinach dry up. Then add 1/2 tsp salt and saute for two more minutes.remove to a bowl.In the same bowl add 1/2 cup grated or crumbled cottage cheese,3tbsp cheese(1 cube), 1/4th tsp black pepper powder,1/4th tsp pepper sauce. Mix all in very well,mashing well with hand.
Take sandwich bread slices.spread olive oil on both sides of the bread slices. Then spread the cottage cheese-spinach mix on the toast. Grate mozzarella cheese on top of the bread slices. This is an open toast but if desired it can also be made into a sandwich. Sprinkle red chili flakes and put the toast pieces on the wire rack and grill at180 degree for 10 minutes. When done remove to a board and cut into triangles with the help of a pizza cutter and serve.

Spiced Button Idlis

Ingredients:                                  
suji                        1cup                                                                                                                                           curd                       1cup                                                                          
water                      1/4thcup
oil                            1tbsp
mustard seeds         1/2tsp
curry leaves             7-8
green capsicum(chopped)   1tbsp
onion (chopped)          1tbsp
salt                              1/2tsp
chilli flakes                   1/4th tsp
green chilli(finely chopped)     2
tomato (finely chopped)         1tbsp
black pepper powder             1/4th tsp
tomato ketchup                    2tsp

T
o boil for steaming:     water                1/2 cup    

Method :

Take samolina(suji /rava)in a bowl.then add a cup of fresh curd.mix very well. Then add 1/4th cup water little by little so that the batter doesnt become too thin.Keep aside for five minutes at least.Heat a pan with 11/2 cup water for steaming.greese the idli moulds.mix in one packet ENO fruit salt to the mix.mix immediately and fill the moulds with the batter.as soon as the fruit salt is mixed it has to be immediately steamed.it should take 10-15 minutes to steam.after that remove and cool the idlis.to makr spiced idlis heat a pan with 2 tbsp sunflower oil.add 6-7 curry leaves,1tsp mustard seeds,1tbsp finely chopped onions,1tbsp finely chopped green capsicum,1tbsp finely chopped tomato,1/2 tsp salt,1/4th tsp pepper powder,2 finely chopped green chillis, 1/4th tsp chilly flakes,2 tsp heaped tomato ketchup. put the idlis in and stir fry to coat them with all ingredients well.remove and serve hot.                                                                                 

Twin Mushrooms

Ingredients:


Mushrooms                     10-12
Potato mix                      1cup
Toothpick                        6
Refined flour                   1cup
Red chilli powder            1/2 tsp
Black pepper powder      1/4th tsp
Chaat masala                   1/2tsp
Salt                                  1tsp
Orange colour                 1pinch(optional)
Corianderleaves               2tsp,chopped
Water                               2cups
Oil                                    2cups




To Garnish:


Coriander leaves              1 tbsp chopped
Chaat masala                    1/2tsp


To serve:


Tomato ketchup


Method:


Clean the mushrooms very well and pat dry with a kitchen towel. Discard the stems and put the filling inside.You may use any type of filling that you like, peas or potato or corn. Stuff the mushrooms with the filling and keep aside in a dish. After all the mushrooms are stuffed, place two together in such a way that the stuffing is in the middle and doesn't come out. Then join them with a toothpick.


Now prepare a smooth batter. In a large mixing bowl take 1cup white flour, 1/2tsp red chilly powder, 1/4tsp black pepper powder, 1/2tsp chaat masala or amchur powder, 1tsp salt, 1pinch orange color and finely chopped coriander leaves.To make the fries add crisper you can add rice flour or corn flour to the batter. Make a smooth thick batter by adding water little by little.


Now heat oil in a wok.Sunflower oil or any white oil that you wish can be used for this purpose. Dip the mushrooms with the toothpicks in the batter and deep fry in hot oil till golden and crisp.Serve with Red chilly sauce or green chutney or tomato ketchup.  

Stuffed Potato Jackets

Ingredients:


Potato,boiled                    3 nos
Oil                                    1cup
Onion,chopped                 2tbsp
Ginger-Garlic paste          1tsp
Corn                                 1cup
Green Chilly,chopped      2 nos
Black Pepper Powder      1/4th tsp
Salt                                   1/2tsp
Oregano                           1/4th tsp
Refined Flour                   tsp
Milk                                 1/4th cup
Cream                               1tbsp
Basil Leaves,chopped      2tbsp
White sauce                     1/4th cup
Oregano                            1/2tsp


To  Garnish :


Cheese,grated                   2tbsp
Oregano                            1/2tsp


To  Serve  :


Tomato Ketchup              1tbsp


Method :


To start with take boiled potatoes and carefully scoop out the inside with a scooper or a spoon..Heat oil in a pan and lightly saute the potato jackets till  light golden in color on all sides. Remove them to a dish and while the filling is being readied allow the potato cups or jackets to cool.


Now heat oil in a pan and put chopped onion, ginger-garlic paste, corns, chopped green chilly, black pepper powder, salt, oregano and refined flour.whisk this mix while stirring continuously. Add milk, cream, and turn the heat off. Mix basil leaves in the end and transfer the mix to a bowl.


To assemble:


Stuff the potato jackets.Spread white sauce on an oven proof dish.sprinkle oregano on the sauce.Then place the stuffed potatoes on it. Then smear white sauce again on the potato jackets. Garnish with grated cheese, oregano, tomato ketchup and bake in a pre heated oven at 200 degrees for 20 mins or till golden in colour. Serve hot.

Keema Bread Roll

Ingredients:

Chicken mince            200 gms

Bread slices                3

Oil                              3 ½ cups

Cumin seeds               1/4^th tsp

Onion                          1 tbsp (finely chopped)    

Red chilli powder         1/4^th tsp

Coriander leaves          1 tbsp (chopped)

Green chill chopped      2

Water                          1/4^th cup

To garnish:

Lettuce leaves             5-6.      

To serve:

Tomato ketchup          2 tbsp                                

Method:

Heat 1tbsp sunflower oil in a pan.  Add 1/4^th tsp jeera. Then add finely chopped onion and sauté it till golden. Then add the chicken mince and sauté it for 4-5 mins on high heat. Add red chilli powder 1/4^th tsp, 1 tsp salt, 2 green chilly chopped, 2 tbsp coriander leaves finely chopped.  When golden remove the mix to a bowl and leave to cool. Chicken mince cooks very fast.  If you are using mutton mince, cover and cook for 5 mins till the mince is soft and ready.       

Now in a big bowl take two cups water. Immerse one bread slice, take it out and squeeze out the water and put the filling in the middle and make a roll. Immerse all bread slices like the first one and fill and then give shape of a roll. Keep aside in a plate.

Heat 3 cups sunflower oil in a pan for deep frying. When the oil is hot put the mince bread rolls in it. Add a few at a time and fry till golden and crisp. Remove to a serving dish.First lay the salad leaves on the serving dish put the bread rolls on it.place a small bowl of ketchup or green chutni on the as  well. Serve hot.