Some Everyday Egg Dishes

some everyday egg dishes

Eggs are eaten by one and all, you could say.....

In every family someone's favourite dish is an egg curry. Egg curry is absolutely easy to prepare. 

At one time, an egg didn't have entry into a Bengali kitchen . Then duck eggs entered in with baby steps.....but chicken eggs were a strict no -no. That's because eggs are easy to prepare compared to fish or mutton . Boil an egg.......just add some mustard oil, salt and a green chilly and you can have rice with it !!  or have a simple omlette with some rice and dal.

Therefore I have brought to you a few egg dishes I prepare all the time. 

Egg Curry

Ingredients :

Boiled Eggs...................................................................................6

Potato,cubed.................................................................................8 pieces

Onion Paste...................................................................................2 tbsp

Ginger Paste...................................................................................1 tbsp

Garlic Paste.....................................................................................1 tsp

Cumin Paste....................................................................................1 tbsp

Garam Masala Powder...................................................................1/4 tsp

Bay Leaves.......................................................................................2

Turmeric powder..............................................................................1/4 tsp

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

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

Sugar................................................................................................2 tsp

Tomato,chopped.............................................................................1

Ghee..................................................................................................2 tsp

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

Method :

Boil the eggs together in a bowl .Cool and peel. Heat a little oil about 2 tbsp and saute the eggs till golden. If you want you can put slits on the eggs with a sharp knife.

In the same, wok heat more oil and add the bay leaves and fry the potato pieces on low flame.

Add the onion paste,ginger paste, garlic paste and the chopped tomato and fry well. Fry till oil  oil separates. Add 1 tsp ghee at this point to increase the flavour.

Add  cumin paste, turmeric powder , red chilly powder, sugar and salt. Saute well. Cover and let the potatoes cook on low flame till soft. Add half a cup of water and the potatoes .

Then add enough water to make a gravy. Let the gravy thicken.

Before removing to a serving dish sprinkle the garam masala powder on top and add 1 tsp ghee.

Variations....

You can add boiled peas and chopped coriander to the dish.

Dim Posto (Egg in poppy seed Gravy)

I love eggs and so does every other Bengali.

Everyday Eggs-Scrambled n Poached eggs

                                                                                                       

Everyday Eggs-Masala Omelette

Ingredients:

Eggs.............................................................................    6

Poppy seed paste.........................................................    4 tbsp

Refined /Mustard Oil....................................................    .4 tbsp

Bay Leaves........................................................................2

Ghee.................................................................................1 tsp

Turmeric Powder..........................................................    1/4 tsp

Sugar.............................................................................  1/2 tsp

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

Coriander powder........................................................... 1/2 tsp

Red Chilly Powder..........................................................1/2 tsp

Onion Paste.................................................................... 2 tsp

Green Chilly Paste............................................................1 tbsp

Garlic-Ginger Paste...........................................................1 tsp

Method :

Boil the eggs in a pan till hard .Peel them .

Heat oil in a pan and fry them till golden on low flame and remove.

In the same oil, add the bay leaves.

Add the onion paste, garlic-ginger paste, chilly paste and 1 tsp of ghee. Fry till oil separates. 

Add turmeric powder, red chilly powder, coriander powder, sugar and salt and stir fry with a dash of water.Water will prevent the spices from burning. 

Add the poppy paste . 

Also add the eggs, cover and cook on low flame.

When done remove to a serving dish. This dish doesn't have too much gravy. I feel it tastes better with duck eggs than with chicken eggs.....

Dim Posto

Dimer Malai curry

Ingredients :

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

Oil..............................................................  as per requirement

Yoghurt....................................................... 1/3 cup

Khoya,crumbled............................................50 grams

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

Turmeric Powder...........................................1 pinch

Cinnamon Stick..............................................1 piece

Green Cardamom...........................................4

Bay Leaves.....................................................2

Onion paste....................................................2,large

Ginger Paste...................................................1tsp

Sugar..............................................................1 tsp or as per taste

Red chilly Powder.......................................... 1/2 tsp

Coconut Milk(thick)........................................1 cup

Cream.............................................................1/3 cup

Method :

In a non-stick pan heat 1 tsp oil. When hot break an egg on it. Take care so as not to break the yolk.

Wait for the white part to stiffen a bit and then turn it over. When done remove to a serving dish. 

Repeat with the other eggs.

Heat oil in a wok.

Crush the cardamom-cinnamon & add to the wok along with the bay leaves. 

Stir a bit and then add the onion paste.

 As soon as the onion is fried add the ginger paste.

When the pastes turn reddish, add beaten yoghurt, salt, turmeric and red chilly powders.

Saute for a minute or two and then add Khoya and sugar. Saute again for a minute or two.

Now lower the flame and add the coconut milk. Allow it to come to a boil.

Add the fried eggs and simmer for two more minutes.

Lastly  switch the flame off and add the cream and chopped coriander and mix.

Serve with Pulao.

Egg Curry with Raw Eggs

Ingredients:

Eggs...........................................................6

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

Onions,chopped.........................................2

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

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

Cumin powder............................................1 tsp

Water.........................................................2 tbsp

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

For Garnishing :

Coriander,Tomato,Green Chilly,chopped

Method :

Heat the mustard oil to smoking point in a wok. Reduce heat and brown the chopped onions.

Add the ginger paste, the garlic paste and fry for two minutes.

Add the cumin powder and salt. 

Add water and simmer .

Lower the heat and break the eggs. Spoon the gravy over, cover and cook till the eggs are set.

To serve, cut into squares and garnish with the chopped coriander ,tomato and green chillies.

Enjoy !!!!

Grilled Herb Spiced Aloo (Grilled Herb Spiced Potato)

Ingredients :

Potatoes.............................................................250 grams

Hung Curd..........................................................200 grams

Refind Oil............................................................as per requirements

Ginger-Garlic Paste ............................................1 tbsp

Cumin Powder...................................................1 tsp

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

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

Coriander-Mint-Green Chilly Paste.....................6-8 tbsp

Aluminium Foil.....................................................1

Cornflour............................................................2 tbsp

Method :

Hang the curd in a muslin cloth to remove all water .

Make paste of coriander-mint and green chilly.

Prick the potatoes all over well with a tooth pick or fork.

Steam the whole potatoes for some time to soften them just a bit.

In a mixing bowl, take hung curd, ginger-paste, cumin powder, red chilly powder, cornflour, salt and 1 tbsp oil and mix together. Add the coriander-mint- green chilly paste. Beat together to mix well.

Now, marinate the potatoes in this mix for at least one hour.

Pre heat the oven on 180 degrees .Wrap the potatoes in alumiinium with all the masala pastes. Make a packet like shape of the aluminium sheet .

Bake in the oven for 15 minutes at 180 degrees.

These potatoes taste wonderful and can be served with cocktail

Chicken Keema Pakora (Minced Chicken Fritters)

Ingredients :

Chicken Keema...............................................................................500 grams

Onion,minced....................................................................................2 ,medium

Garlic,chopped.................................................................................6-8 cloves

Green Chilly paste.............................................................................1 tsp

Green Chilly, chopped.......................................................................2

Cornflour ..........................................................................................as required

Egg,beaten.........................................................................................2

Soya Sauce........................................................................................2 tbsp

Tomato Sauce...................................................................................1 tsp

Baking Powder.................................................................................1/4 tsp

Salt& Pepper....................................................................................as per taste

Oil.....................................................................................................for deep frying

Method :

In a mixing bowl, beat the eggs.

Chop the onion very fine. Chop the garlic and make a paste of the green chillies.

Now add all ingredients to the beaten eggs.
Add the chicken mince and adjust the cornflour to make the mix thick.

Now, heat oil in a wok/ deep pan for deep frying the pakoras(fritters).
The chicken mince batter should be of a dropping consistency.

When hot reduce the flame and fry small batches at a time.
Remove and serve with tomato ketchup or  green chutney.

For Variation

Instead of adding the corn flour add fresh bread crumbs to the chicken mince mix and then roll on cornflour.To make fresh bread crumbs grate the fresh slices with a grater/food processer.
Spread cornflour on a dish and roll to bind .Dust off excess cornflour and give the shape of small balls.
Refrigerate the chicken mince balls for 1/2 an hour before frying. 

Bengali Chaatni

There is today , a renewed interest in Bengali cuisine, as seen from personal experience. That is the motivation behind this collection of recipes. I hope I have achieved what I wanted to do.....To bring to you all simple yet diverse Bengali food some everyday recipes, some innovative, some different and some unique ones.

Our grandmothers and mothers spent a major part of their lives in their kitchens. There were foodies in the family for whom they prepared elaborate, time consuming meals.

Friends and family have always helped and encouraged me ......

An Ambol or chaatni , is always a must towards the end, a sweet and sour ending to a good meal. It is normally made with various items...tomato, green mango, sweet-sour mango, pineapple, mixed fruit, raw papaya  to name a few. A chutney is easy to cook and good to eat too and i would say a curry meal is just not complete without a good chaatni .

1.Tomato-Amshotto-ar-Khejurer Chaatni

Ingredients :

Tomato...................................................250 grams,chopped

Amsotto..................................................100 grams,cut into 1/2 inch pieces
Khejur (Dates).........................................250 grams

Raisins(Kismis).......................................10 grams

Paanch Phoron .......................................1/4 tsp

Salt..........................................................1 pinch

Turmeric Powder..................................... 1 pinch

Sugar......................................................add according to taste

Oil..........................................................1/2 tsp
Cornflower..............................................1/2 tsp
Lime juice................................................2 tbsp

Tomato-Amsotto ar Khejurer Chaatni

Method :

Wash the khejur (Dates) and remove the seeds.You may chop them or leave them whole.

Heat the oil in a pan and add the paanch phoron.

When they splutter, add all the other ingredients. Stir a bit.

Cover and cook on a low flame till the tomatoes are cooked and soft. Stir occasionally to prevent sticking.
Chop the amsotto. Add  the amsotto and khejur and let it cook.

Remove cover, check the seasoning and consistency of the chaatni.

Serve cool.
Mix the cornflour in a little water, about 1/4 cup and add .This will thicken the chaatni and also make it glossy and golden in colour. If you want to avoid it you may. Tomato , amsotto and khejur sometimes makes this chaatni too sweet so add lime juice to give a bit of sour tinge to the chaatni.

This is a variation of the popular tomator chaatni. In kolkata, you will get sweet Aamsotto wrapped in yellow transparent paper and khejur (Fresh) at any Bengali grocery shop or fruitseller.

2. Anarosher Chaatni :

Ingredients :

Pineapple (Anaras)...............................................1 large,grated

Raisins (Kismis)....................................................25 grams

Paanch Phoron......................................................1/2 tsp

Whole Red Chilly..................................................1

Coconut ...............................................................2 tbsp,grated

Salt.......................................................................1 pinch

Sugar....................................................................3 tbsp or according  to taste

Oil........................................................................1/2 tsp

Method :

Heat the oil in a pan and add the paanch phoron and dry red chillies .

When they splutter, add all the ingredients except the coconut .

Cover and cook on a low flame till the pineapple is cooked . Stir once in a while to avoid it burning .

Remove cover and check the seasoning. Adjust the quantity of sugar according to the sourness of the pineapple .

Add 1 tbsp grated coconut and mix well . Remove to a serving dish.

Garnish with the remaining coconut. This tastes best when served absolutely chilled .

3. Ranga Aloor Chaatni :

Ingredients :

Sweet Potato..............................................250 grams,diced into 1/4 inch cubes

Paanch Phoron..............................................1/2 tsp

Red Chilly......................................................1

Roasted Cumin...............................................1/2 tsp,powdered

Tamarind........................................................ one lemon sized small ball

Salt................................................................1 pinch

Sugar.............................................................5 tbsp

Oil..................................................................1 tbsp

Method :

Wash and boil the sweet potato in half a cup of water till very soft. Remove from flame and retain the water.

Soak the tamarind in a small cup of hot water. Extract the pulp by passing through a sieve.

Heat the oil in a wok.

Add the paanch phoron and dry red chilly.

Add the sweet potato with the water to the wok. Also add  the salt and sugar. Let it come to a boil.

Let it simmer till the chaatni reaches a paste like consistency.

Lower the flame and add the tamarind extract.

Check and add more sugar if required according to your taste.

Pour the chaatni into a serving bowl and cool. Sprinkle roasted cumin powder as garnish.

4. Sweet and Sour Mango Chaatni  :

Ingredients :

Green Mango...............................................................50 ,medium

Slaked Lime (Chun)......................................................1 tbsp

Ginger...........................................................................120 grams

Garlic............................................................................120 grams

Dry Red Chilly...............................................................50 grams

Cooking Apples.............................................................4,large(Optional)

Raisins..........................................................................500 grams(Optional)

Almonds.......................................................................200 grams(Optional)

Sugar............................................................................2 1/2 kg

Vinegar (Malt)...............................................................1 bottle

Method :

Peel, cut and seed the green mangoes. Soak in cold water for half an hour. Drain and cut in chips. Soak overnight in a stainless steel bowl in enough water to cover in which the lime (that which is eaten with betel)

has been added. Drain and keep in the sun for one day.

Grind the ginger, garlic and dry red chillies with vinegar. Peel and slice the cooking apples. Soak the raisins in water. Soak the almonds in hot water and peel.

Bring the sugar to boil slowly in the vinegar in a vessel. Cook to a thin syrup.

Add the powdered ingredients. Mix well. Add the mangoes and apples. Let it boil. If the liquid is less add more vinegar and sugar.

When the chaatni is thick, add the raisins and almonds. Cook for  10 minutes more. Then cool and store in an airtight glass container.



Tips :

If using Jaggery........Always taste jaggery before adding to a dish, as sometimes it may sweeten the dish too much.

If using Sugar............Always add sugar in the end to a dish as sugar caramalises and spoils the colour of the dish.

Fried Pepper Chicken

Fried Pepper chicken

Chicken,....................................................................500 grams, cut into small pieces
Capsicum/green Bell pepper.......................................1,cut into large cubes
Tomato......................................................................1,deseeded &cut into large cubes
Onion.........................................................................2,medium,cut into large cubes
Onion.........................................................................1,finely chopped
Cornflour....................................................................as required
Garlic paste................................................................2 tsp
Ginger paste...............................................................1 tsp
Chilly Paste.................................................................2 tsp
Tomato Ketchup......................... ............................. 2 tbsp
Soya Sauce................................................................2 tbsp
Chilly Sauce...............................................................1 tsp
Vinegar......................................................................1 tsp
Egg...........................................................................1,beaten
Oil.............................................................................for deep frying
Salt...........................................................................as per taste
Pepper Powder........................................................1/4 tsp

Wash the chicken pieces well and pat dry.

In a mixing bowl, take 1 egg and beat well. To it add 1 tsp garlic paste, 1 tsp ginger paste,1 tsp chilly paste,1 tbsp tomato ketchup,1 tbsp soya sauce,1 tsp vinegar,1/4 tsp pepper powder and salt. Add the chicken pieces and marinate for 1/2 an hour at least.

Then, Heat a deep wok with oil to deep fry.

Add enough cornflour to the chicken marinade to bind the mix.

Deep fry the marinated chicken pieces in small batches till crisp. Remove to a dish when done.Keep aside.

In the same oil lightly fry the big cubes of Green Bell Peppers/capsicum,onion and tomato. Remove and keep aside.You may also add red and yellow bell peppers as well.

In another wok heat 1 tbsp oil. Add the finely chopped onion,1 tsp garlic paste and saute.

Mix  1 tsp chilly sauce,1 tsp chilly paste 1 tbsp tomato ketchup and 1tbsp soya sauce in a small bowl . Add this to the onion. Add the fried chicken pieces. Mix all together.

In a small bowl, take 1 tsp cornflour and mix with a cup of water.
Add this mix to the onion and chicken and mix. Adjust salt and pepper.

When the consistency thickens and the gravy is transparent remove from the flame and serve.

It is a dry dish.

Bread halwa

I believe food is all about pleasure but sometimes the food I relish cooking is that which has no taste to sacrifice ....all delicious, only cook it for yourself.

There is a dessert in Hyderabad, Andhra Pradesh called "Double Ka Meetha" that is also made with bread. Sliced bread or "Double Roti" is shallow fried till golden and then baked with sugar syrup and condensed milk.

Bread Halwa is an easy way to make and a delicious dessert. It is a perfect dessert when friends pay you a surprise visit, as it takes very little time to prepare.

Ingredients :

Bread Slices................................................5

Milk.............................................................2 cups

Clarified Butter (Ghee)..................................2-4 tbsp

Sugar...........................................................5-6 tbsp or as per taste

Khoya./kalakand..........................................2 tbsp

Condensed Milk............................................2-3 tbsp

Raisins(Kismis)..............................................2 tbsp

Almonds,chopped.........................................5-6

Pistachios,chopped........................................5-6

Rose Water....................................................1 tbsp

Rose Syrup....................................................2 tbsp

How Bread Halwa Is prepared :

Discard the sides of each bread and cut into small pieces.

Heat ghee in a deep pan and fry the bread pieces till golden.

Add  milk and allow milk to come to a boil. 

Once the milk starts to boil stir vigorously. Add condensed milk and khoya. If you are adding kalakand  instead of khoya then you may need to adjust sugar accordingly.

When the mix starts to leave the sides of the pan, add chopped almonds, chopped pistachios, raisins, rose syrup, rose water and mix well.

Put the gas flame off .

Garnish with chopped pistachios and almonds. 

Enjoy !!!!

Punjabi Kadi

Typical Punjabi recipe Kadi Pakora with rice or Chapati. I learnt it from my neighbour at Bhatinda,Punjab. Though Bengali's like their curd sweet (Misti Doi)and do not make this dish, at my place its a favourite. Punjabi kadi is very thick in consistency. Unlike Gujrati kadi which is both sweet and hot the Punjabi Kadi is not sweet.

Punjabi Kadi

Ingredients

For Pakora :

1)Besan (gram flour)......................................................1cup
2)Cumin seeds...............................................................1 pinch 
3)Chopped onions.......................................................2 tsp
4)chopped green chillies.............................................1

5)Ginger,grated..........................................................1/2 tsp

6)Turmeric powder.......................................................1/4 tsp

7)Garam masalaPowder...............................................1/2 tsp
8)Red chilli powder...................................................... as per taste
9)Water........................................................................ to make a smooth batter
10)Salt......................................................................... to taste
11)Oil.......................................................................... for frying

For Kadi:

2 spoons vegetable Oil.....................................................2 tbsp
Besan (gram flour)............................................................1cup
Onion , sliced in long pieces..............................................1,large
Tomato , chopped..............................................................1

Ginger paste......................................................................1 tsp
Garlic ,minced....................................................................2-3 tsp
Dry red chillies....................................................................4-5

Curry leaves......................................................................5-7

 Mustard seeds................................................................2 tsp

Fenugreek seeds..............................................................1 tsp
Cumin seeds.....................................................................1 tsp

 Coriander seeds..............................................................1 tsp

Cloves...............................................................................2-3
Turmeric powder...............................................................1 tsp
Garam masala...................................................................3 tsp
Red chilli powder................................................................1 tsp
Tamarind paste ,mixed with water.....................................1 tsp
Yogurt................................................................................2cups
Dry kasturi methi powder (fenugreek powder)...................2 tsp
Salt ....................................................................................to taste

Preparation:

ForPakora
1	Mix besan and all the other ingredients in a bowl.
2	Add enough water to make a very thick batter.
3	Take a spoon and drop balls and fry them in oil to make pakoras.
4	Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.
ForKadi:
1	Blend yogurt,double the amount of water, pinch of turmeric powder, salt, pinch of red chilli powder, besan. It should look like a butter milk (lassi) mixture with besan in it.
2	Keep it aside for half an hour before starting to make kadi.

Kadi: 1 Pour oil in a big pan and heat it until it gets hot. Add cumin seeds mustard seeds, fenugreek seed, coriander seeds, cloves and let them pop. 2 Add curry leaves and dry red chilli to the above tadka (frying mixture) 3 Add onions to it and fry them until brown. 4 Add garlic, ginger to it and fry for 3 minutes. 5 Add chopped tomatoes and fry for 3-4 minutes. 6 Add tamarind paste to the pan and let it come to the boil for 4-5 minutes. 7 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color. 8 Add the kadi mixture, which was kept for half an hour to this tadka. 9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil. Keep stirring it. After 3-5 boils, lower down the flame to low and let it cook on low flame for 20 minutes and stir in between. 10 Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes and sprinkle dry fenugreek leaves on it and let it boil for another 2 minutes and than add the pakoras in the kadi. 11 Boil more for 3 minutes and don’t stir too much as the pakora can break apart. 12 For garnishing, sprinkle chopped coriander leaves (optional) and serve hot with rice. As my friend Nidhi Agni has correctly pointed out in her mail, authentic Punjabi Kadi does not have Tamarind paste or curry leaves in it . Therefore I would like to mention that, this is my take on Punjabi Kadi which is liked by all in my house. Not only do I make Kadi with these, I have made Palak Kadi with finely chopped Palak(Spinach) leaves in it.I add Gathia too or Bundi  to make other variations....... Palak Kadi Palak Kadi

Fish Orli

Fish Orly

Tandoori Fish

Tandoori fish is a traditional dish and is typically baked in a "Tandoor"which is a brick oven heated by wood/coal fire. It has very high temperatures, more than home ovens.

I however tried to make in the highest setting on my home oven. I used fresh water Pomfret fish for tandoori fish.

Always cook fresh fish. If the fish is fresh the juices will run out upon piercing.....the fish will remain tender on cooking.If the fish is stale it will harden.

The fish should be kept in the fridge while marinating. Longer marination allows the marinade to enter the fish, to increase its flavour and tenderness.

Tandoori Pomfret

Ingredients :

1) Pomfret Fish................................................................4

2) Garlic Flakes...............................................................10

3) Green Chillies..............................................................5

4) Lemon Juice.................................................................2 tbsp

5) Red Food Colour.........................................................5 drops

6) Oil...............................................................................2 tbsp

7) Salt................................................................................to taste

8) Coriander seeds...........................................................1 tsp

9) Turmeric Powder..........................................................1 tsp

10) Cumin Seeds...............................................................1 tsp

11) Red Chilly Powder.....................................................1/2 tsp

12) Garam Masala Powder...............................................1/2 tsp

13) Dry Red Chillies.........................................................2
14) Chaat Masala.............................................................a little

To Garnish :

Lemon &Onion Rings

How TO Prepare Tandoori Fish :

1) Clean the fishes properly and  make two three small slits on each sides of each fish.

2) Apply lemon juice and salt on both sides of all the fishes. Keep aside for 15 minutes.

3) Grind garlic and green chillies to a paste

4) Grind coriander seeds, cumin seeds and dry red chillies to paste .

5) Now mix  ginger -green chilly paste,coriander-cumin-red chilly paste with the dry spices and add oil.

6) Add the food colour.

7) Fill this in the slits and smear all over the fish pieces.

8) Leave to marinate for 6 hours at least or overnight in the refrigerator.

9) Pre-heat the oven .
 10) Put the fish in the oven and cook for 20 minutes or till it is golden brown in colour. After the fish is put in the oven, turn once.

10) Tandoori Fish is ready to serve . Serve with onion  and lemon rings. Sprinkle Chaat Masala on top.

Tandoori Fish

Doi Bora (Dahi Vada)

Doi Bora(Dahi Vada)

Ingredients :

Lentil (Kodai/ urad dal).....................................................................3/4 cup

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

Raisins (Kismis).................................................................................15-20

Ginger,juielliens(Ada).........................................................................2 inch piece

Green Chilly ,Chopped(Kaancha Lanka).............................................2

Gram Flour (Beson)............................................................................2 tbsp

Refined Oil.(Sada Tel)........................................................................for deep frying

Youghurt,Beaten(Fetano Doi).............................................................4 cups

Rock Salt(Beat Noon)........................................................................1 tsp

Sugar (Chini)......................................................................................2 tbsp

Cumin Seeds,Roasted &powdered(Bhaja Jeere Guro)........................2 tsp

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

Tamarind Chutney (Tetuler Chatney)...................................................as required

Green Chutney (Coriander&Mint  Chutney).........................................as required

Sev.....................................................................................................1packet

Chaat Masala......................................................................................2 tbsp

Red Chilly Powder..............................................................................2 tbsp

Method :

Wash and soak the lentils(Urad/Kodai er Dal) at least for 5 hours.

 Grind the lentils to a smooth paste, using just as little water as possible.

Add salt, raisins, ginger juielliens, finely chopped green chilly and gram flour and beat till fluffy.

Heat refined oil in a deep pan for deep frying.

Grease your left palm and put a tbsp or two full of lentil paste on it . Give it a round shape with the other hand. Don't forget to lightly grease your other hand as well .

Add this lentil ball to the hot oil for frying. Reduce the gas flame before adding. Fry on low heat, till light golden in colour.

Keep a large bowl of  warm , milk ready . Immedietely after removing from oil, put the lentil balls in the bowl of milk.You may use salted water instead but milk enhances the taste.

After waiting for five minute, squeeze out all milk by pressing with both your hands.

Beat the fresh youghurt . Add rock salt and sugar to the youghurt.

How To Plate :

On a serving dish, first place two bora (Lentil Dumplings).

Top with youghurt.

Then put the green chutney (Coriander& mint chutney) and Red Chutney (tamarind chutney)  on top one after the other.

Sprinkle sev and chopped coriander.

Sprinkle chaat masala and red chilly powder.

Serve chilled .

THANKS FOR VISITING.... I HOPE YOU WOULD HAVE FOUND MY POSTS USEFUL....PLEASE LEAVE BACK YOUR COMMENTS....I WOULD BE HAPPY TO HEAR FROM YOU....

CHOCO SHELLS

Mita's Choco Shells

CHOCO SHELLS


This easy to make delicious dessert, is made with ingredients that are easily available at home all the time. Mita Ray makes it for her family at Surat. 
So go ahead and try making it for your family tonight.....

Ingredients:-


1. Marie biscuits…………….........1packet
2. Coffee powder……………........1tea spoon
3. White Flour(Maida)…………….2 teaspoon
4. Sugar,powdered………………...1tea spoon
5. Water……………………………1/2 Cup
6. Butter……………………………1 large spoonful
7. Sugar, powdered for icing……….4 big spoon
8. Cocoa powder………………......1big spoon
9.Gelatin Paper..............................1


Method :-

First of all, make a solution of coffee powder, maida, sugar powder and water.

Place a gelatin paper on a plate.

Dip the marie biscuits in the solution and keep them on the plate, one above the other like a tower.

Now mix butter, sugar powder and cocoa powder for icing.

Now apply icing all over the tower and cover it fully(top, bottom and the circumference).Wrap the stack of biscuits with the gelatin paper and keep it in the freezer for about 2 hours.

Then remove the paper cut the tower or slice the tower alternately (right then left) at an angle of 45 o

Serve chilled ….:-)

                                                      Recipe contributed by Mita Ray

Bhai Phota Special: Macher Kochuri (Fish Kachuri)

ভাইয়ের কপালে দিলাম ফোঁটা, যমের দুয়ারে পড়ল কাঁটা।

যমুনা দেয় যমকে ফোঁটা, আমি দিই আমার ভাইকে ফোঁটা॥

যমুনার হাতে ফোঁটা খেয়ে যম হল অমর।

আমার হাতে ফোঁটা খেয়ে আমার ভাই হোক অমর॥

Happy Bhai Phota to my brother Anirban!!!

Bhai Phota holds a very important place in Bengali Hindu culture. Sisters usually consider it to be the most important event of the year. Special menu is made for the day. Breakfast, lunch, snacks, dinner is all made with special care by loving sister for the brother.

At my place the day starts with rich aroma of kochuri/ luchi, alu dam, cholar daal and yummy hot jeelipi. Lunch is an even more elaborate affair with pulao, jhir-jhiri alu bhaja (my brother's favourite!), begun bhaja, hilsa (because we are bangal), pabda, bhekti, chigri and mishti doi. Lunch is all about bengali favourite- Fish! But dinner has to kosha mangsho, porota and payesh.

Lots of gifts are exchanged and watching a latest movie in the evening is a must!

Macher Kochuri

Ingredients:

For the filling

Fish – 250 gms (rohu, katla)

Chatu (Sattu, Gram Flour) – 2 tbsp

Onion – 1 big finely chopped

Ginger Paste – 1 tsp

Sugar – ½ tsp

Salt – to taste

Cumin Seeds – ½ tsp

Garam Masala Powder – 1 tsp

Asafoetida(Hing) – ¼ tsp

Bay leaves (Tej Patta)- 2 nos                                           

Turmeric Powder – ½ tsp

Red Chilli Powder – ½ tsp

Green Chillis – 2 nos finely chopped

For the dough (crust)

Refined Flour(Maida) - 2 cups
Oil – 2 Tbsp
Salt – ½ tsp

Method:


The fish: 

Boil or fry the fish, mash it and carefully remove the bones. Keep aside.

The dough:

Combine all the ingredients and knead into a soft dough using enough water. Knead very well for 5 to 7 minutes. Divide the dough into 1 ½ inch size balls and keep covered under a wet muslin cloth.

The filing:

In a kadhai heat oil, add Bay leaves, cumin(Jeera) (whole),Asafoetida(hing) and onions. Add the fish, salt, sugar and haldi powder, chilli powder, gram flour and green chillies. Add garam masala powder. Sauté well till completely dry and the fish mixture starts leaving the side of the kadhai(pan). Remove from heat, remove bay leaves and keep aside to cool.

How to proceed:

1·Roll out each portion of the dough into a 50 mm. (2") diameter circle. 

2·Place one portion of the filling mixture in the centre of the rolled dough circle on your palm.

3·Surround the filling mixture with
 the dough by slowly stretching it over
 the filling mixture.

4· Seal the ends tightly and remove
 any excess dough.

5·Gently press the center of the stuffed dough with your thumb.

6·Roll each filled portion into a circle as thinly a possible taking care to ensure that the filling does not spill out.

7·Repeat with the remaining dough and filling to make more kachoris.

8·Deep fry the kachoris in hot oil till golden brown on both sides. The kachoris should puff up like puris. 

9·Always serve them hot immedietely with chutney and potato curry.