Stuffed Cottage Cheese(snacks)

Cottage Cheese or Paneer , as its referred to in India,  is a favourite and a must in every vegetarian meal. This is a cottage cheese roll with a vegetable filling .Though cottage cheese is not a favourite ingredient in Bengali cooking,  as it's mostly used to make sweets in Bengal. However, in the recent times it is being used more and more and being liked more and more by the Bengali's .Do try it.This is a very easy to prepare snack dish,  that is inspired by the non -bengali (marwari) lunch i had at my dear friend Mrs Bansals place some days back.

Ingredients :

Butter                                                         1/4 th cup (30 grams)

Onion,finely chopped                                  1(50 grams)

Green Peas                                                 3 cups (300 grams)

Salt                                                             as per taste

Pepper                                                        1/2 tsp

Green Chillies,chopped                                 2

Coriander Leaves                                         1 tbsp

Cheese cubes,grated                                     2(40 grams)

Cottage Cheese (paneer)                              500 grams

Method :

Boil and mash the green peas.

Heat 2 tsp butter in a pan,add chopped onion and fry till golden brown in colour.

Add the mashed peas and fry further for three minutes.

Add salt, Pepper, green chillies and chopped coriander leaves. Fry for another minute and then remove pan from fire.

Add the grated cheese.

In a dish ,cut the cottage cheese(paneer) into 5 cm long slices.

Place the peas mix and roll up the slices.

Use tooth picks to hold them in place.

Now heat the rest of the butter and lightly saute the rolls on all sides.

Serve hot with any chutney you like, or ketchup.

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Strawberry Cheese Cake

Cream Cheese is the secret ingredient that can transform a plain dessert into a wonder dessert. This smooth creamy dessert is liked by kids and adults of my family. A fabulous, fruity filling of cream cheese is beautifully complemented by a biscuit base to create this all time favourite. Its amazing that something so teriffic takes so little effort. It's my daughter Shruti's favourite and i love it myself too. This is how i prepare.

Ingredients you will need :

Cream Cheese                         200grams

Hung Curd                               400 grams

Whipped Cream                      200 grams

Caster Sugar                            50 grams

Biscuits                                    100 grams

Butter                                      50 grams

Strawberry Filling                    150 grams

Method :

To Prepare the base :

Crush the biscuits. Melt the butter. Add it to the crushed biscuits and mix together well. Spread the mixture on a ring mould.

To prepare the mix :

Mix the cream cheese and sugar together. Then  add the hung curd . Add the strawberry filling (use strawberry crush or jam) and fold in the cream. Pour the mix in the ring mould and set in the fridge for 3-4 hours.

To garnish :

Decorate the cheese cake with  very finely sliced strawberry's or if you are good at it, decorate with cream and serve chilled.

Tips :

If you wish to make a lemon or blueberry cheese cake simply substitute 150 grams of blueberry crush or juice of 5 lemons in the above recipe.  I purchase crush from  the FabIndia Stores.

Aloo Posto

One of the most popular everyday Bengali dish, Aloo Posto. Posto/poppy seeds/khus khus is an integral part of the cuisine of West Bengal.

                                                             

Ingredients :

Potato                                                         300 grams,peeled &cut into 1/2 inch cubes

Posto (poppy seeds)                                   4 tbsp,ground to a fine paste

Turmeric Powder                                        a pinch

Green Chilly                                                4-6

Mustard Oil                                                 1 tbsp

Salt                                                              as per taste

Sugar                                                           1tsp or as per taste

Method :

Wash and drain the potatoes. Chop into pieces and keep aside.

Wet grind the poppy seeds with 2green chillies 

Heat Oil in a wok.

Add the potato, turmeric powder, and stir fry on high flame for a few minutes.

Add 2 slit green chillies, salt and sugar. Cover and cook on a low flame.

Stir occasionally. If the potatoes tend to stick to the bottom of the wok add a dash of water.

                                                               
                                                 

When the potatoes are half done, add the poppy seed paste,check and adjust seasoning and cook till the potatoes are absolutely very soft.

Serve Aloo Posto . V Bengali's have with kolai Dal and rice.



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Spanish Omelette

Ingredients :

Potatoes                                           400 grams

Vegetable Stock                                250 grams

Olive Oil                                           3 tbsp

Red Chilly Powder                            1/4 th tsp

Onion,diced                                      1,medium size

Coriander Leaves                              2 tbsp,finely chopped

Eggs,beaten                                       6

Parmesan Cheese                              70 grams

Spanish Omelette

Method :

Wash the potatoes well and cut them into small cubes.

In a pan put the pieces with the  vegetable stock to boil. When the stock has evaporated and potato pieces soft,  keep aside.  

Heat oil in a pan and add onion,coriander leaves chopped, Chilly powder and potato pieces. Toss enough to coat them with oil and cook for a few minutes. 

Add the eggs and cheese and cook for ten minutes, till the egg sets.

Now remove from flame and put it to grill,  till the cheese turns golden and forms a nice crust.

When the omelette begins to puff up remove and serve.

Spanish Omelette

Dim Begun(Eggplant with eggs)

Eggs are wholesome and nutritious. Try them with a variety of foods to make your meal super healthy. Its said that One woman's breakfast is another's dinner. An egg omelette can become a tiffin lunch where as, the evening creme brulee can be someone else's dinner dessert. Eggs are versatile and can be used to make a thousand varieties of dishes.There's more to an egg than having them boiled, poached or fried. Eggs are not only delectable eaten on their own , but are also used in cooking as they bind ingredients together and make  for tastier snacks. Loaded with proteins, vitamins and minerals, eggs are an all time favourite. Indian cooking may not offer much variety , save for the tomato-onion omelette, bhurji or egg curry but in other cuisines it is not so.Here i m sharing a preparation that i make at home for my family.Try it .

Dim Begun :

Eggs (Dim)                                                    4,hard boiled

Brinjal (Begun)                                               1 large size

Onion , chopped                                            1 medium size

Garam masala Powder                                   1/4 th tsp

Raisins (Kismis)                                             10

Vegetable Oil                                                 2 tbsp

Ginger ,grated                                                1 tsp

Turmeric Powder                                           a pinch

Green Chilly Paste                                         1/4 th tsp

Salt                                                                as per taste

Green Chilly ,slit                                             2

Method :

Boil the brinjal and peel. Chop and keep aside.

Boil 3 eggs and peel. Crush with hand and keep aside.

Cut one egg into four pieces and keep for garnishing later.

Heat oil in a pan. Saute the raisins and slit green chillies lightly and remove to a dish for garnishing later.

Add the garlic and saute on low heat till golden.

Then add the chopped onion, ginger, green chilly paste, turmeric, salt, Garam masala powder and saute well.

Add the brinjal. Mix.

Break the boiled eggs over the brinjal and mix . Take care that it doesn't become too mushy.

Transfer to a serving dish. Garnish with one boiled egg, 2 slit green chillies and raisins.

Serve hot with paratha.

Doi Mutton

Like Doi Maach , Doi mutton is a sunday special and prepared on special sundays or holidays, in Bengali homes in Bengal, when friends and relatives sit together to enjoy a special meal prepared with much love and care by the lady of the house .

Ingredients :

Mutton (chaap/ribs)                                        1/2 kg
Yoghurt (doi)                                                  1 cup

Mutton

Ginger-Garlic Paste                                         2 tsp
Salt                                                                 1 tsp
Ghee/oil                                                          3 tbsp
Bay leaf                                                          1
Cinnamon Stick                                              1
Brown Cardamom( slit)                                  1
Green Cardamom                                            5
Clives                                                             2
Black Pepper Corns                                       5
Dry Red Chilly(Whole)                                   6
Cumin Powder                                               1/2 tsp
Coriander Powder                                         1 tsp
Garam Masala Powder                                   1/4 th tsp
Ratanjot(natural colouring)                              1/4 th tsp
Coriander Leaves,chopped                             2 tbsp
Water                                                             1/2 cup
To Garnish :
Garam Masala Powder                                 a pinch
Coriander Leaves, chopped                           1 tsp

Method :

Beat the curd well in a bowl and mix 1/2 kg of mutton in it. Add ginger-garlic paste2 tsp, salt 1tsp and mix very well . Then keep the mutton aside to marinate for 2 hours.

Heat a wok with 2-3 tbsp ghee or refined oil . Add whole spices 1 bay leaf, 1 Brown cardamom, 1 inch cinnamon, 5 green cardamom, 2 cloves, 5 peppercorns and 6 dry red chillies. Saute a bit.

Reduce the flame and add the mutton pieces minus the marinade.

Now increase the flame and fry the mutton very well for ten minutes.
When the pieces of mutton browns, reduce the heat and add 1/2 tsp cumin powder,1 tsp coriander powder, 1/4 th tsp garam masala powder and ratanjot mixed in water.

If unavailable use yellow food colouring instead of ratanjot.

Mix all in and fry for another 2 minutes.

Then add the marinade and fry all till the marinade dries up and mutton is nice and brown.

Add 1/2 cup of water. Cover and cook .You can also pressure cook for 1-2 whistle.

When mutton is soft, add chopped coriander leaves1-2 tbsp.

This is a dry mutton dish.

Take a serving platter and serve Doi Mutton.

Garnish with coriander leaves and garam masala powder.

Serve hot with naan or paratha.

Doi Potol (Pointed gourd with yoghurt)

In the summer months, curd or doi plays a vital role in the lives of Bengali's . Misti doi , 
a sweetened milk dessert, serves as a palatable antacid. Earlier, it was the only outside item that a Bengali housewife would allow being bought from a Bengali sweet shop in her locality. Before the sweet shops multiplied in every few feet of available space in every locality,  natural 
yoghurt / curd / doi was set at home and eaten not only at the end of a meal but also used as an ingredient in Bangla cooking to prepare numerous main course dishes. Even today, doi or yogurt is not eaten at night by many because of its cooling properties and for fear of catching a cold. Curd is used in vegetarian as well as non-vegetarian dishes like doi maach, doi mutton , doi potol or 
doi begun to name a few. 
This dish is my late father -in -laws favourite and I always like to cook it for my family and relatives.

Doi Potoler kalia :

Ingredients :

Potol (Wax gourd)                                     8

Doi (Yoghurt)                                           1/2 cup

Onion Paste                                              3 tbsp

Ginger Paste                                             1 tbsp

Garlic paste                                              1 tbsp

Bay Leaves                                              2

Red Chilly Powder                                   1 tsp

Garam Masala Whole                              1 tsp

Vegetable Oil                                            as per need

Sugar                                                       2 tsp

Salt                                                          as per taste

Turmeric Powder                                     as per need

Doi Potol

Method :

Peel and put one slit on each potol. Do not make pieces but just trim off the edges.

Coat each potol with a little turmeric and salt.

Take 1 inch cinnamon, 2 small cardamoms,and 2 cloves and crush them.

Heat oil in a wok and deep fry the vegetable. Remove to a dish.

In the same oil, add the bay leaf and crushed garam masala. Saute a bit and add 2 tsp sugar.

Add onion, ginger , garlic and saute very well till oil separates.

Now in a bowl beat the yoghurt very well and add it to the wok. Keep stirring so that the doi doesnt curdle.

Add the other ingredients and saute very well.

Add 1/4 th cup of water and mix.

When the water comes to a boil add the potol. Let it simmer.

When the gravy thickens, put the flame off and remove to a serving dish. Serve hot.

Chicken Omelette Roll

Whether it's for ourselves at work or our kids at school , making a quick lunch box that's sumptuous can be a mammoth task. Healthy meals needn't be boring and lunch boxes don't have to be filled with the same old stuff. This Omelette Roll filled with Chicken, that I often put in the school lunch box, was my daughter Shreya's favourite.

Ingredients :

Chicken breast                                  1
Cucumber                                         1
Carrot                                               1small
Red Capsicum                                   1/4th
Coriander Leaves                              1/4 th cup
Eggs                                                  8
Tomato                                              1
Salt                                                    as per taste
Black Pepper Powder                        as per taste
Refined Oil                                        4 tsp

Method :

We will need 1 bbq chicken piece, shredded or you can marinate a breast piece of chicken and then cook it in a  non stick griddle till soft and then shred.
The cucumber needs to be peeled and cut into very thin strips.
Grate the carrot coarsely or it can also be peeled and cut into very fine strips like the cucumber.
Discard the seeds and cut the capsicum into thin strips as well.
Discard the seeds and cut tomato.
Combine the shredded chicken,Tomato, cucumber, carrot , capsicum, and coriander . Sprinkle a little salt and pepper powder. Mix all well.
Heat 1 tsp oil in a non stick frying  pan , keep it on medium flame.
Beat 2 eggs till fluffy and spread on the pan to make a very thin omelette. Cook for one or two minutes until its set. Then, slide it carefully on to a plate.
Make omelettes in the same manner with the other eggs as well, and then get ready to assemble.
Put the chicken mix, earlier prepared in the center of the omelette and roll it. Fold the ends so that the filling doesn't come out. Repeat the same with the remaining omelettes.
Fill them into lunch boxes or have them hot with any sauce of your liking.

Kumro saak diye chingri chachari(Vegetarian Dish)

 Every Bengali Loves greens and we eat a lot of greens on a daily basis. Kumro saak or pui saak is used to make this chachari. I used Shrimps here, but it is also made with  large fish like Rui or Kaatla,  heads .

Ingredients :

Leaves and stem of pumpkin                                     4 cups,chopped

Onion                                                                     2 tbsp, finely chopped
Green Chilly                                                            2,slit 

Shrimps                                                                  2 cups

Bay Leaf                                                                1

Dry Red Chilly                                                       1

Methi Seeds                                                           1/4 th tsp

Salt                                                                        as per taste

Sugar                                                                     1 tsp

Green Chilly Paste                                                  1 tsp

Mustard Paste                                                        1 tbsp

Mustard Oil                                                           4 tbsp

Method :

De-vein the shrimps and wash well. Sprinkle a little turmeric and salt and keep aside.

Chop the pumpkin leaves and stem and wash well under running water. Drain .

Heat mustard oil in a wok and add bay leaf, dry red chilly, methi dana and finely chopped onion.

Stir. 

Add the shrimps and saute a bit.

Add the chopped pumpkin stem and leaves. Saute well.

Then add salt, turmeric powder, chilly powder, and the slit green chillies.

Cover and cook on low flame for10 minutes. Remove cover and dry up all water.

Then add the mustard paste and mix.

Serve.

Matar Daler Chachari

Ingredients :

Yellow lentil ( matar dal)                    2 cups
Mustard Seeds                                  a little
Raw Mango                                       1/2 cup
Salt                                                    as per taste
Turmeric Powder                                as required
Mustard Oil                                        2 tbsp
Dry Red Chillies,whole                               2

Matar Daler Chachari

Pic: Google


Method :

Boil the lentils with salt and turmeric powder till soft.
Peel and chop the raw mango into small pieces.
Add the mango to the lentil and cook till the mix dries up.
Heat oil and add the mustard seeds and dry red chillies. Saute the lentil and raw mango mix in the oil. When the mix leaves the sides of the pan, its ready to serve.
Garnish with Coriander leaf.

                                                                    

Chachari

Chachari is a common Bengali dish originally made from vegetable peels, fish head, discarded bits of fish ( macher kata), Leaves and stems of certain plants like gourd (lau, kumro,)spinach etc. It was not a fancy item that was offered in functions and ceremonies but were put together by housewives in a home meal.
Chachari is prepared, vegetarian and non-vegetarian both. Paanch meshali chachari , motor daler chachari, Seam chachari are a few of the many vegetarian varieties a Bengali housewife prepares at home. Bhetki macher chachari, Kumro saak diye chingri chachari, Mourala macher chachari are a few of the non-vegetarian ones.
I am going to give you the recipe of a few that you will find easy to cook.

This one is taught to me by my mother.

Ingredients :

Potato                                      1 cup,chopped into medium size pieces
Banana Stem(thor)                    1 cup,chopped into medium size pieces
Brinjal(begun)                           2 cups, chopped into medium size pieces
Red pumkin (kumro)                 2 cups,chopped into medium size pieces
Fish Head                                 1, large size
Cumin seeds(sada jeere)           1/4 tsp
Bay Leaf                                   1
Dry Red Chilly                          2
Onion Seeds(kalo jeere)           1/4 tsp
Salt                                           according to taste
Sugar                                        1/2 tsp
Turmeric Powder                      1/4 tsp
Red  Chilli Powder                    1 tsp
Cumin Powder                         1 tsp
Black Pepper Powder               1/4 tsp
Bay Leaf Paste                         2
Mustard oil                               4 tbsp

Method :

Clean and wash the fish head pieces well.
Sprinkle turmeric powder and salt on the fish head pieces well.
Heat 2 tbsp mustard oil  in a wok and fry the fish head well. It will take 15 minutes. Remove to a dish when well done.
In the same oil,  fry all the vegetables together till they are brown. Remove .
In a separate wok, heat 2 tbsp oil, and add cumin seeds, bay leaves , onion seeds and dry red chilly's. Let them splutter a bit and then add the vegetables and the fish head pieces.
Add salt to taste, sugar, turmeric powder, chilly powder and some water.1/4 cup of water will do.
When it begins to boil, add cumin powder,pepper powder and bay leaf paste. Mix all well.
When the preparation is a bit dry, remove and dish out.
In Bengal, rice is served along with this preparation.

Spicy Brinjal (masala begun)

 This is a sweet and tangy dish and is served with paratha.

Ingredients :

Brinjal,cut into wedges                                    700 grams
Fresh Red Chillies                                           500 grams
Onion                                                              150 grams
Garlic                                                              50 grams
Sugar                                                              150 grams
Salt                                                                  20 grams
Vinegar                                                            60 ml
Refined Oil                                                       30 ml

Method :

Deep fry the brinjals and keep aside.
Mince the chillies and keep aside.
Make a paste of the onions and garlic.
Heat oil in a wok.Stir fry the onion garlic paste and chillies till the mix turns golden and oil separates.
Add the vinegar, sugar and salt.
Add the brinjals to the wok and coat with the prepared sauce.
Serve with paratha.
           

Mince Paratha (Keema Paratha)

Mince Paratha

Ingredients :

For the Dough :

Flour                                             250 grams
Milk
Salt                                               1/2 tsp

For The Filling :

Mutton Minced                             200 grams
Ghee(clarified Butter)                    as required
Onions minced                                2
Ginger,minced                                1 inch piece
Garlic,minced                                 5 cloves
Peppercorns,ground                        1 tsp
Garam Masala                               1 tsp
Coriander Leaves,chopped             2 tbsp
Green Chillies,chopped fine              4-5
Salt                                                  to taste
Cloves                                           4

Keema Paratha

Method :

Sift the flour with salt. Add the milk and make a soft dough. Knead well for quite sometime. Shape into equal size balls cover and keep aside.
Heat 2 tbsp ghee in a wok.
Add the onions and brown them.
Add the ginger garlic paste. Fry for 5 minutes and then add the mince. Fry until the meat turns brown.
Add pepper, garam masala powder, coriander leaves and green chillies.
Add salt. Stir and mix.Then cover and cook on low flame for 15 minutes. Take off the cover and check if the mince is soft. Put flame off and cool.
Roll out the dough balls, as thin as possible, with the help of a rolling pin. Roll each into 4 by 4 inch squares.

Now put 2 tsp filling in the middle and spread  the mix a bit. Cover with another square dough. Repeat till u have four layers. Pin down the edges with 12 cloves. You will have four Paratha in this manner.
Heat 1/2 cup Ghee in a deep frying pan and fry the Parathas, one at a time, until they are golden and crisp. Handle with care while turning sides. Serve hot.

This is Bengal's winter favourite. Try it with Dry and reddish alu-dum sometime.....you wont regret it.

Laacha Paratha(indian Bread)

 We both , Mr Hubby  and I love Parathas. Lachha Paratha is not impossible to make at home.  It is a very nice and flaky, crispy and light golden fried Paratha. Its served mainly as a meal with one or two non-veg or veg dishes but you can have it with just masala chai too.

The first time I tried making it at home, I had a hard time . Having made a lot of ordinary Paratha's - square ones, triangular ones,with egg paratha's ,with filling paratha's etc I thought it would be easy to handle this one but it didn't turn out as I desired. Then I watched a corner shop keeper who sells" rolls"making it and adopted his method. Here's what I learnt.

Lachha Paratha

Ingredients :

Flour                                     500 grams
Ghee                                      2 tbsp
Sugar                                      2 tsp
Salt                                        1/2 tsp

On the griddle

Method :

Mix the ghee , salt and sugar to the dough and with the help of water knead into a soft , pliable , smooth dough. Let it stand covered with a wet cloth for 10 minutes.
Roll out into a large thin circle, stretching as much as possible.
Spread ghee on this and cut it into 12 strips of equal width.
Roll each strip into a cylinder and place it flat side up.
Roll out into 8 inch circles.
Cook on a well greased griddle over medium heat until brown and crisp on both sides.
Serve hot.

Lachha Paratha served with Keema Matar

Keema Matar

Bengali Paratha

Paratha in Bengal, unlike in the other parts of India, is made with Plain Refined flour (maida) only. Its fully white colour, as wheat flour is not used and small size, and is every Bengali's Sunday breakfast. I made this last week. Go ahead and give it a try.

Ingredients :

Flour                                 500 grams
Ghee                                 2 tbsp
Sugar                                2 tsp
Salt                                   1/2 tsp
Water                                as per need

Method :

Rub the ghee into the flour and add salt and sugar. Knead into a pliable and soft  smooth dough, using enough water. Leave for 8-10 minutes to rest.

Divide the entire dough into equal size balls and with the help of a rolling pin, roll out each ball into a large thin circle.
Spread ghee on this and sprinkle some flour . This lends crispiness to the paratha.

Keema Matar

Now fold into a tri angle and with the help of the rolling pin press all sides of the triangle.

Heat a griddle or a non-stick pan and fry the Parathas with ghee ,over medium flame, until brown and crisp on both sides.

Serve hot with Keema Matar or any vegetarian/non-vegetarian dish of your choice.


Cooking Tip - Once the dough is kneaded for roti or parathas, rest it for sometime so that the dough can be stretched and rolled out thinly.

Masala Chai(Tea with spices)& Masala Milk

Cafe` Coffee Day and Barista may have made inroads into the City of joy and the upmarket kolkatan might be out relaxing at these places, but even today there are quite a few kolkatans who are content, musing over a cup, at college street Coffee House or Shyam bazar Sutanuti Junction. They are often found at these places, sipping a cup of coffee or masala tea and pondering over the policies of the government. For a city with a weakness for the celebral rather than for the cosmetic, the coffee houses despite the worn out look will always remain a cut above the rest.

A cup of tea or coffee works anytime of the day, especially when you are looking for some adda (chatting session) with friends.

A cloudy day makes it perfect for a cup of hot Bhajias(fritters) and tea.....Masala chai, Green tea or Darjelling tea or if u prefer, some masala milk.
Here is how i make masala tea or masala milk for my family. Its very simple and takes around 10 minutes to prepare a cup.

Masala Chai

Ingredients :

Assam Tea                       1 tbsp
Milk                                 100ml
Sugar                               40 grams
Peppercorns                     2
Bay Leaf                           1
Green Cardamom             1
Clove                                1
Cinnamon                          1
Poppy  Seeds                    a pinch

Masala Chai

Method :

Assemble all the dry spices(masalas) and dry roast them till you get the aroma of the spices.
Dry grind the roasted spices to make a smooth powder. Keep aside.
Boil the milk.
Add tea leaves and cook till the froth comes up.
Add sugar and the prepared masala, give one boil and strain through a strainer.
Fill a cup and serve hot.

Tea

Pic courtesy : Google                                                

Darjeeling Tea

 

Masala Milk :

Ingredients :

Milk                                      200ml
Sugar                                     40 grams
Almonds                                10 grams
Pistachios                               10 grams
Cardamom Powder                a pinch
Saffron                                   a pinch
Bay Leaf                                1
Cinnamon Stick                      1
Green Cardamom                   2 pieces

Method :

Boil the milk.
Add sugar to it along with bay leaf, cardamom and cinnamon stick and boil further.
Soak the almonds and pistachios to soften them.Then peel and grate.
Add the cardamom powder to the milk.
Serve garnished with almond and pista grated and saffron strands on top.

Short, black, long black, cappuccino, latte, macchiato, mocha, extra strong, decafe......we find all so appealing. Tea originated in China where the monks drank it to stay awake during meditation sessions. It was introduced to Europe in 1657. Coffee was introduced to Europe in 1573.
Both tea and coffee contain caffeine.

Keema Mattar(Mutton mince with peas)

Keema Matar

Ingredients :

Meat,minced                                  500 grams
Peas                                               1/2 cup
Onion,chopped                               2,small size
Black Pepper Corns                        4-5
Cinnamon                                       4 inch stick
Brown Cardamom                          1
Bay Leaf                                        1
Garam Masala Powder                   1/4 th tsp
Refined Oil                                     2 tbsp

For Garnishing :

Coriander Leaves,chopped
Green Chilli,chopped
Garam  masala powder

keema matar

Keema Matar

Method :

In a wok heat 2 tbsp refined oil.
Add 4-5 pepper corns, 4 stick of cinnamon, 1 bay leaf 1 brown cardamom. Stir for 1 minute .
Then add 2 small onions chopped and fry for 3-4 minutes till they are brown.
Add 1/2 tsp,red chilly powder , salt 1 tsp, 1/4 th tsp garam masala powder, 1 tsp coriander powder, and add 1/4 th cup of water to mix the spices together.
Next add 2 tomatoes finely chopped.
Now cook till oil separates in 8-10 minutes.
Add mutton mince .Chicken mince too can be used, but it cooks in much lesser time.Vegetarians can substitute with soya mince.
This mutton mince needs to be stir cooked very well to take out the flavours well.
Add ginger ,grated and mix in well.Ginger is added lastly to retain its flavour and also to avoid it from sticking to the bottom of the wok.
Then add fresh peas.
Add water, about 1/2cup and  cook covered, on low heat, till the mince is soft.
Remove cover and add garam masala powder, coriander leaves and green chillies, finely chopped. Mix them in.
Put gas flame off and transfer to a serving dish.
Garnish and serve.
Mutton mince or keema matar goes well with plain paratha,  lachha paratha ,naan and tandoori roti. 

Paneer Tawa Masala ( SpicyCottage Cheese)

Cottage cheese or paneer, as its called in India, has plenty nutrient value of its own. It is rich in calcium . Its very good for the elderly and the young, as it helps strengthen the bones , teeth etc. It can be included in the regular diet.

Ingredients :

Cottage Cheese(paneer)                                            450 grams
Onions,Chopped                                                        2,large size
Tomatoes,Chopped                                                    3/4th cup
Capsicum,Diced                                                         1
Garlic,Chopped                                                          1/4 th tsp
Green Chilly,Chopped                                                1 tsp
Oil                                                                              3 tbsp
Tomato Puree                                                            3 tbsp
Carrom Seeds(Ajwain)                                               1/4 tsp
Cumin Seeds                                                              1/2 tsp
Coriander Powder                                                     1 tsp
Garam Masala Powder                                              1/2 tsp
Turmeric Powder                                                       a pinch
Red Chilli Powder                                                     3/4 th tsp
Red ChilliPaste                                                           1/4 th tsp
Salt                                                                            1 1/2 tsp

For Garnishing:
Cream

Method :

Take 450 grams cottage cheese and cut into cubes .To marinate we will require a pinch of turmeric powder, 1/4 thtsp red chilly powder, 1/4 th tsp red chilly paste and salt1/2 tsp.Rub this on to both sides to give it good taste.Heat a non stick flat pan and heat 1 tsp refined oil and put the marinated cottage cheese pieces on it .Cook on low flame on both sides till well cooked.
Now in a separate pan, take1 tbsp oil. Add 1/4 tsp grated garlic.Do not brownthem too much.Then add the  ajwain seeds, jeera seeds and let it splutter a bit.Add green chilly and 2 finely chopped onion and fry tillgolden brown. Then add 1tsp salt, 1/2 tsp red chilly powder, 1 tsp coriander powder and stir. To the pan , add tomato chopped and 3 tbsp packed tomato puree. You have to use the puree available in tetra packs in the market cause they give a nice color to the dish.After stirring  for 5 minutes add 1big size green capsicum ,diced.Cook a little.Capsicum should remain a bit crunchy so care is needed so that they do not over cook.  The cottage cheese pieces have to be added next,but after that the dish has to be handled with care, cause the cottage cheese pieces can break otherwise. Sprinkle garam masala powder. Remove to a serving bowl and garnish with cream.

Mourala Bati Chachari

This is a typical Bengali Dish and Mourala fish is a small variety of fish. Its a preparation, where in the fish is mixed in freshly grinded mustard  paste and steamed. Bengali's are primarily rice eaters and this dish is best with plain rice.

 Ingredients :

Fish  (Mourala)                                               500 grams
Onion                                              1 large,chopped
Oil                                                   2 tbsp
Green Chilly                                     2,finely chopped
Mustard Paste                                 1 tbsp
Red Chilly Powder                           1 tsp
Turmeric Powder                             1/2 tsp
Salt                                                  1/2 tsp

Method :

Clean the fish and wash well. Drain water and keep aside.

In a bowl, take the fish, onion, green chilly, mustard paste, red chilly powder, turmeric powder, salt and a little water. Mix all together well.

Heat a wok. Put 4 tbsp mustard oil. Oil is always on the higher side in a chachari,  cause its had with rice.

Reduce the flame and add all of the contents of the bowl into the oil. Cover and cook till the water dries up. Remove from fire.

Put the contents of the wok into a small tiffin box and close the lid tight. Place this tiffin box on a large bowl of boiling water, cover and steam for 15 minutes.

After that the dish is ready to serve.

Shrimps and Hilsa fish can be used instead of Mourala, but for Hilsa the onion is not required.

Fish Chachari (flaked fish with onion and potatoes)

Ingredients :

Fish...............................................500 grams
Onion.......................................... 1 large,chopped fine
Potato...........................................1 large,chopped very small
Oil ................................................2 tbsp                                                                        
Turmeric Powder...........................1/2 tsp
Red Chilly Powder........................1 tsp
Salt...............................................as per taste
Green Chillies................................2,chopped fine
Tomatoes......................................1,chopped fine
Water............................................1/4 th cup

Method :

Smear a pinch of turmeric and salt on the fish pieces. Heat 4 tbsp mustard oil in a wok and fry the fish pieces lightly on both sides.

Fish Flakes

When cool , de bone the fish and flake it .
You may cut the fish into very small pieces instead of flaking if you want.

Again heat 2 tbsp oil in a separate wok and when its hot, add the onion.

Next add the potato and saute .

Then  put the finely chopped tomato in and along with that, turmeric powder, red chilly powder ,salt and  finely chopped green chillies.

 Stir cook for a few minutes.
Add water .When the water starts boiling add the fish.

Do not stir the fish too much at this point so as not to create a mushy dish. When all water evaporates, remove from the stove and rest.

Chachari is ready to serve with plain rice.

Chirer Polao(Snack)

 Chirer Polao  in Bengal is Batata Poha in the western part of India. Only potatoes are added and so its aptly named batata poha, but in Bengal other vegetables such as cauliflour, peas, carrots are added along with the potato.

Ingredients :

Puffed Rice                       1 kg
Grated Coconut                 2 tbsp
Potato                               250 grams
Onion                                125 grams
Green Peas                         1 cup
Sugar                                 2 tsp
Ghee                                  125 grams
Salt                                    according to taste
Cumin Seeds                      2 tsp,roasted and powdered
Dry Red Chilli(whole)         2
Black Mustard Seeds         1/4 th tsp
Chilly Paste                         2 tsp
Ginger Paste                       2 tsp
Turmeric Powder                a pinch or two
Lemon Juice                        2 tsp

Method :

Boil the potatoes and chop into cubes
Soak the puffed rice (poha/chire) and drain well.
In a bowl add turmeric powder, salt, sugar, ginger paste, green chilli paste, roasted and powdered cumin , to the soaked puffed rice and mix all together. Keep aside.
Heat ghee in a wok.
Add dry red chillies whole and black mustard seeds and when the seeds splutter, add the potatoes. Saute a bit and add the chopped onions. Add green peas. Stir fry till they are golden. Then add the spice mixed puffed rice from the bowl to the wok and stir.
When well fried,  remove from heat .
Sprinkle lemon juice and grated coconut . Mix .
Serve hot.

Just Joking

A man calls up the hotel manager and says," I need your help. My wife and I have had a quarrel.  Now she wants to jump out of the window."
The manager replies," Sorry, sir, it's your personal problem. We cannot intervene."
The man screams," Of course not, you idiot ! The window is not opening. That's surely a maintenance
 matter !"