SWEET POTATO CHAAT

A very quick and simple chat recipe using sweet potatoes. 

Ingredients 

• Sweet potatoes - 2 boiled and peeled
• Butter - 1 tsp
• Onions - 1 finely chopped
• Green chillies - as per taste 
• Salt - half tsp
• Chaat masala - 1 tsp
• Curd - 2 tsp
• Tamarind chutney - 1 tsp
• Pomegranate - half tsp
• Nylon sev - half tsp
• Coriander leaves 

Process

1. Boil, peel and cut the sweet potatoes into small pieces. 

2. In a pan, add butter and fry the potatoes till golden and crisp.

3. In a bowl add the fried potatoes and add onions, chillies, salt, chat masala and coriander, mix well.

4. Transfer to a serving bowl and add curd, tamarind chutney at the top. Garnish with pomegranate, sev and coriander. Enjoy.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

CARROT COCONUT LADDU

These scrumptious carrot coconut laddu needs only few ingredients and takes only 30 minutes. A perfect dish to make at the last minute and also everyone will love it. Or if you’re planning for a big heavy dinner, this is perfect to make as a simple dessert, that just melts in the mouth. I have made this recipe just using the recipe of coconut laddu and gajar ka halwa. But I was very sure that it is going to taste great. I know any experiment made with carrot, coconut and condensed milk taste great. It is a great way to feed the kids with veggies. It looks gorgeous too, isn't it?

Ingredients:

1. Carrots - 1 and half cup (grated)
2. Condensed milk - 1 cup
3. Ghee - 1 tsp
4. Cardamom powder - 1 tsp
5. Almonds / cashew nuts - chopped - 1 tsp
6. Desiccated coconut - 1/2 cup for rolling

Process

1. Wash, peel and grate carrots. In a pan add ghee and add the grated carrots. Saute on medium heat for 5-8 minutes until carrots are little soft and it will ooze out some water and get dried.

2. Add   coconut and toast for a minute. Then add condensed milk and mix well. cook on low flame until the mixture gets thick and starts to roll like a ball. It will take around 8-10 minutes.

3. Add chopped nuts and remove from the flame. Cool the mixture but dont make it too cold. Cool it little so that you can make the laddus by hand.

4. Apply ghee on your palm and make round balls out of the mixture. Then roll these balls in the desiccated coconut. 

Note - You can also store them in airtight container for 4-5 days in the refrigerator. 

Kesar Pista Sabudana Kheer

Sabudana Kheer / dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with some custard flavors ! So, presenting Kesar Pista Sabudana Kheer recipe which is very easy and quick to make with a handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Kesar pista custard powder - 2 tsp
3. Milk - 1 cup
4. Cashew Nuts  - 1 tsp (finely chopped)
5. Sugar - 2 tsp (as per your taste)
6. Rose petals - for garnishing 

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. In a bowl, add 2 tsp kesar pista custard powder and mix well with milk.

2. Pour milk in heavy bottom kadhai. Let it cook for sometime, then add sugar. Add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add kesar pista mixed milk in this kheer and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. Once the kheer is cool down, add some more chopped pista. Pour into serving bowls and serve chilled with some rose petals on the top. 

MANGO SABUDANA PUDDING

Sabudana and mango dessert is a sweet dish which is served chilled and tastes awesome. I have tried many recipes with sabudana, then why not with mango! So, presenting Mango Sabudana pudding recipe which is very easy and quick to make with handful of ingredients. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Mango - 1 (pureed)
3. Milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Sugar - 2 tsp (as per your taste)

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. Pour milk in heavy bottom kadhai or pot and add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add cardamom powder and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. In a blender jar add chopped mango pieces and make smooth puree. Once the pudding is cool down, add the mango puree into it and mix well.  Add chopped nuts. Pour into serving bowls and serve chilled with some fresh mango pieces on the top. 

Enchorer Dalna with Macher Dimer Bora / Jackfruit curry with Fish Egg Fritters

Echor recipe is one of the most popular topics among Bengali kids because most of them get fooled with it. Echor recipe is quite like Mutton curries prepared with lots of onion, garlic, ginger and other spices. Most of the Bengali moms call it Veg Mutton curry and feed their children before they nose up for Jackfruit curry. It tastes so great that kids dont even realize its not mutton. This trick was done by my mom many times so I can relate to this. Here I have done little experiment with Echorer dalna. Added fish egg fritters in the curry and it tastes delicious. 

Ingredients

For Fish egg fritters

1. Fish eggs - 1 cup
2. Onions - 1 finely chopped
3. Green chillies - 2-3 or as per taste (finely chopped)
4. Salt to taste
5. Turmeric powder - 1/3 spoon
6. Besan or Rice flour - 1 tsp

For Echorer Dalna

1. Raw Jackfruit (Echor) - 200 gram medium pieces
2. Potato - 2 medium sized - cut into cubes
3. Salt to taste
4. Turmeric powder - 1/4 tsp 
5. Tomatoes -2 medium (diced for paste)
6. Onion - 2 thin sliced
7. Garlic - 2 large (finely chopped)
8. Ginger Garlic paste - 1 tsp
9. Green chillies - 2-4 (slit)
10. Cumin seeds - 1/2 tsp
11. Bay leaf - 1
12. Cardamoms - 3-4
13. Cloves - 2-3
14. Cinnamon stick - 1 inch
15. Dry Red chilli - 2
16. Cumin powder - 1 tsp
17. Coriander powder - 1 tsp
18. Chilli powder - 1/2 tsp
19. Turmeric powder - 1 tsp
20. Bengali Garam masala OR Bhaja masala - 1 tsp
21. Ghee - 1 tsp
22. Sugar - 1/2 tsp (optional)
23. Mustard oil for cooking 

Process

1. Lets first start with making the fish egg fritters. Wash and clean the fish eggs and add all the ingredients mentioned under "For Fish egg fritters" Mix well. In a frying pan add oil, and make small ball sized fritters with this batter. Once you are done with all the batter, keep the fritters aside for later use.

2. Marinate the potatoes with salt and turmeric powder and keep aside for some time. 

3. If you get the jackfruits with ready made pieces, its easier. Else you need to apply oil on the knife, chopping board and both the palms of your hands nicely before cutting the raw jackfruit. Then cut them into 4 pieces and peel off the skin of the jackfruit. Cut the jackfruits into medium pieces. (Raw jackfruit contains latex which is a sticky white liquid. Greasing hand and knife help to get rid of it and makes the cutting process easier)

4. Now, in a large pan add water, salt and pinch of turmeric powder and add the jackfruit pieces and cook on high flame for 5-6 minutes or until the water starts boiling. (You can do pressure cook also for one whistle) Drain the  excess water and keep jackfruit pieces aside.

5. In a blender jar add tomatoes and green chillies and make a smooth paste, keep aside.

6. Put a pan on flame, add mustard oil into the pan (2-3 tsp) and wait until the oil is hot. Add marinated potato into the pan and fry them in medium high flame till golden brown. Transfer the fried potatoes on a plate and keep aside. 

7. In the same pan add some more oil and add bay leaf, cloves, cardamom, cinnamon stick, cumin seeds, dry red chillies and let them crackle. Add chopped garlic and fry them till light golden. Add onion slices  and let it cook in medium flame for 7-8 minutes until the onion become translucent. Add the tomato puree and stir in between. Add ginger garlic paste and mix nicely. Cook this spices in low flame for another 2-3 minutes until the raw smell disappears.

8. Add salt, turmeric powder, red chilli powder into the pan and give a nice mix, Cool it in low flame for 2-3 more minutes, stir it in between. Add jackfruit pieces into the pan and mix well to coat them evenly with the spices. Add the fried potatoes and cover the pan. Cook it in low flame for 8-9 minutes. Stir them in between. 

9. In a small bowl, add all the powder masalas (cumin, coriander and Bengali garam masala) and make a good paste adding a little water to it. Add this spice paste into the pan and mix it nicely. Cover the pan and cook it on low flame for 2-3 minutes. Check in between if the jackfruit pieces become soft.

10. Add about 2 cups of water into the pan and stir it nicely. Cover and make it high flame until the gravy starts boiling. Then put the flame in low and cook it for another 3-4 minutes. Check the salt of the curry, if required add more. Once the gravy starts boiling add the fish egg fritters. Sprinkle 1/2 tsp of Bengali garam masala or bhaja masala and a spoonful of ghee. Mix it thoroughly. Switch off the flame and put the pan down. 

Serve hot with hot Steamed Rice. 

CHERRY CHIA PUDDING

Chia pudding is always healthy, delicious and a great option for breakfast. And when cherries are in the season and you want to give a twist on the breakfast table, then why not make this yummy CHERRY CHIA PUDDING!!

Chia pudding is a super quick to make and also healthy. We enjoyed this version of Red & White Cherry chia pudding. This can be served as dessert also. 

Ingredients

1. Fresh cherry - 1/2 cups
2. White chia seeds - 5 tsp (for serving 2)
3. Almond milk - 1 cup
4. Honey or Maple syrup - 4-5 tsp
5. Almond - 4-5 pieces to garnish

Process

1. In a large bowl, add almond milk. Add honey or maple syrup to the milk and mix well with a spoon. 

2. Now add chia seeds to this mixture and mix till everything is well combined.

3. In a small blender jar, add few cherries and grind to a good mix. Your cherry paste / sauce is ready. You can add little sugar or honey if the cherries are not very sweet.

4. Pour the chia seeds mixture into serving glassed / bowls and refrigerate overnight or minimum 5-6 hours. When ready to eat, take out of the refrigerator, top with cherry sauce and  serve immediately.

BEETROOT Appe with Sambar

Paniyaram or Appe are ball shaped dumplings made with fermented rice and urad dal batter. These are one of the everyday breakfast foods from South Indian Cuisine. To make these, a special pan is used, known as Paniyaram pan or Aebleskiver Pan. Paniyaram is very easy to make if you already have leftover idli or dosa batter at home. I had leftover Dosa batter at home and I just added a few spices in the batter and made these. Also, there are versions where the spices are tempered and then added to the batter. I have used grated beetroot to make it more healthy along with of a different color. Though the color did not came out so dark, but it was yummy.

Ingredients

1. Dosa batter - 2 cup
2. Onion - 1 finely chopped
3. Beetroot - 1 cup grated
4. Green chillies - 1-2 finely chopped
5. Ginger - 1 inch finely chopped
6. Asafetida (hing) 1 pinch
7. Black pepper (crushed) - 1/2 tea spoon
8. Salt to taste
9. Red chilli powder - 1/3 tea spoon
10. Curry leaves - 2 tsp - chopped
11. Grated coconut - 1/2 cup
12. Oil - as required

Process

1. For making the batter, take the dosa batter in a bowl. Add chopped onions, chillies, coconut and other spices and mix well. Add salt if required. Add the grated beetroot. If the batter looks thick you can add some water. Combine well.

2. Heat the appe pan, add few drops of oil on each mould. Pour spoonful of batter occupying 3/4 of the mould. Allow the batter to cook for 2-3 minutes on low medium heat. Then turn each appe with the help of wooden skewer or spoon and allow the other side to get cooked and crisp.

3. Repeat the same process with the remaining batter.

4. Serve hot with hot Sambar. 

Chalkumror Pur / Stuffed Ash Gourd Fries

There is a story behind this lost recipe. Some Bengalis (Bangal) makes this pur or stuffed bora using sorshe (mustard seeds) and some others (Ghoti) loves posto (poppy seeds) a lot and they use posto bata as the stuffing. This Chalkumro pur recipe was one of the favourite in our house. My Dida (Grandma) used to make this, then my Maa and now me. The twist here is I have used Sorse, posto and coconut as stuffing to make this awesome bora. This is an age-old authentic dish which you must cook if you love to try old bong recipes. This tastes excellent with steamed rice. A childhood favourite of mine, Maa used to cook this whenever Chalkumro / Ash gourd is in season. After ages I got this super vegetable in the market and cant stop myself trying my hands on this.

Ingredients

1. Chalkumro / Ash gourd - half
2. Mustard seeds - 2 tsp or as required depending on the pieces
3. Posto (poppy seeds) - 2 tsp
4. Coconut - 1/3 cup (grated)
5. Sugar - a pinch
6. Salt as per taste
7. Rice flour - 1 tsp
8. Turmeric powder - a pinch
9. Green chilli
10. Mustard oil for frying

Process

1. Cut Ash gourd into thick slices. Then slit every slice from the middle. Wash well. Sprinkle little sugar and salt into these slices and keep aside for sometime. 

2. For making the stuffing, add mustard seeds, poppy seeds, grated coconut, green chilli and make a good paste. This paste should be thick in consistency.

3. Make a batter of rice flour with water. Add a pinch of turmeric powder into this and consistency should be medium thick.

4. Now fill the silted gap of Ash gourd slices with the paste. Seal the edge of the filling lightly with the batter of rice flour. Just dip your finger in the batter and lightly spread over the seal. 

5. Heat oil in a deep frying pan. Dip the slices into the batter and then deep fry until golden brown in color, on medium flame. Try frying 2-3 pieces at a time. Once all are done, serve immediately as a side dish with steamed rice and Dal. 

ACHARI ALOO CHAT (Potato Chaat)

Achari aloo is a very popular snack recipe and one of my favourite. The best way to enjoy potatoes is to make this spicy Achari aloo chaat and it can be ready so quickly with a few ingredients.

Ingredients

1. Baby potatoes - 10-12
2. Cumin seeds - 1 tsp
3. Mustard seeds - 1/2 tsp
4. Fenugreek seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Hing 1/3 tsp
7. Nigella seeds - 1/2 tsp
8. Dry red chilli - 1
9. Coriander leaves
10. Mumbai Sev / bhujia - 2-3 tsp
11. Curd - 2 tsp
12. Green chutney
13. Tamarind chutney
14. Oil
15. Salt to taste

Process

1. To start with, dry roast the cumin seeds and all other seeds mentioned in the ingredients along with dry red chilli. Grind into powder, not very fine powder.

2. Boil the baby potatoes and cool it down and remove skin. Make small dots using a tooth pick or fork. 

3. Now heat oil in a pan and add mustard oil. Heat up the oil and add potatoes and fry them for 2-3 minutes. Once they are properly fried add this prepared masala and cook for few more minutes. You can serve this Achari aloo with roti paratha also.

4. For making the chaat, place the Achari aloo on a serving dish, spread curd, green chutney (recipe on my blog), tamarind chutney (recipe on my blog) and Mumbai sev. Serve immediately.

PANIYARAM or PADDU

Paniyaram are ball shaped dumplings made with fermented rice and urad dal batter. These are one of the everyday breakfast foods from South Indian Cuisine. To make these, a special pan is used, known as Paniyaram pan or Aebleskiver Pan. Paniyaram is very easy to make if you already have leftover idli or dosa batter at home. I had leftover Dosa batter at home and I just added a few spices in the batter and made these. Also, there are versions where the spices are tempered and then added to the batter. 

Ingredients

1. Dosa batter - 2 cup
2. Onion - 1 finely chopped
3. Green chillies - 1-2 finely chopped
4. Ginger - 1 inch finely chopped
5. Asafetida (hing) 1 pinch
6. Black pepper (crushed) - 1/2 tea spoon
7. Salt to taste
8. Red chilli powder - 1/3 tea spoon
9. Curry leaves - 2 tsp - chopped
10. Grated coconut - 1/2 cup
11. Oil - as required

Process

1. For making the batter, take the dosa batter in a bowl. Add chopped onions, chillies, coconut and other spices and mix well. Add salt if required. If the batter looks thick you can add some water. Combine well.

2. Heat the paniyaram pan, add few drops of oil on each mould. Pour spoonful of batter occupying 3/4 of the mould. Allow the batter to cook for 2-3 minutes on low medium heat. Then turn each paniyaram with the help of wooden skewer or spoon and allow the other side to get cooked and crisp.

3. Repeat the same process with the remaining batter.

4. Serve hot with coconut chutney. 

ROSOGOLLAR PAYESH

Rosogollar Payesh or kheer is a traditional Bengali delicious milk pudding made with a very few ingredients and spongy rosogollas. Payesh is generally made to celebrate any festival on Bengali houses. I have prepared this to celebrate Mothers day this year. 

Ingredients:

1. Rosogolla - 4-6  
2. Milk - 2 cup
3. Cardamom powder - 1/2 tsp
4. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
5. Rose petals - for garnishing

Process:   

  

1. Pour milk in heavy bottom kadhai and let it cook on low flame, stirring occasionally. Add condensed milk, cardamom powder and stir continuously till you get the perfect thick consistency.

2. Now squeeze out lightly the syrup from rosogollas and add them gently to the kheer, you can also divide them into two pieces, I have kept them as whole. Add the dry fruits of your choice. The Rosogollar payesh is ready.

Garnish with some rose petals and serve warm or chilled 

KHATTA MEAT (Dogri specialty from Jammu)

Tried this Khatta meat recipe, which is a staple of Dogri community in Jammu. Basically meat is cooked in mustard oil with dry mango powder (amchur) which gives it a citrusy, sour taste. This is a  perfect combination of spicy and sour mutton curry from traditional Kashmiri Dish. You can pair this Khatta meat with rice or roti for a healthy meal at home.

Ingredients

1. Mutton - 200 gram (medium sized pieces)
2. Mustard oil - 2 tsp
3. Cinnamon stick - 1/2 inch
4. Jeera - 1 tsp
5. Cloves - 2
6. Black cardamom - 2
7. Onion - 3-4 finely chopped
8. Ginger Garlic paste - 3 tsp
9. Turmeric powder - 2 tsp
10. Kashmiri red chilli powder - 1 tsp
11. Salt to taste 
12. Dry red chilli - 1
13. Water - 3 cups
14. Aamchur powder - 2 tsp
15. Green chilli - 2 (or as per your taste
16. Coriander leaves - chopped (for garnishing)

Process

1. In a deep pan add mustard oil. Let it heat properly and then add cinnamon, zeera, cloves, dry red chilli, black cardamom and onions. Saute till pink. Add garlic and ginger paste, saute well. Add kashmiri red chilli powder, turmeric, salt and a cup of water and let it cook for 5 minutes on low medium heat. 

2. Now add the mutton pieces and mix nicely so that the cooked masala coats well with the mutton pieces. Continue doing this for 5-7 minutes on high medium heat. Now add 2 cups of water and let it come to a boil. Cover the pan and cook on medium heat till the meat is tender (takes about an hour based on the quality of the mutton). You can transfer this to pressure cooker and cook on same low medium flame till 6-7 whistle).

3. Once the meat is cooked add green chillies and dry mango powder and mix well. Transfer to a serving dish and garnish with coriander leaves and can be paired with plain rice or chapati. This is best served with Ghyoor (a traditional Dogri pancake).

Bengali Style Chicken Curry or Robibar er Murgir Jhol

This Bengali Chicken curry or Robibar er Murgir Jhol is one such Bengali curry that can be cooked with very few ingredients and is extremely light on stomach. It is a no-fail recipe that is low on spices, yet tastes great with rice. This is a soul warming comfort food in Bengali homes. I remember my childhood days, we used to wait for Sunday to come soon, so that we can relish this Robibar er Murgir Jhol. 

Ingredients

1. Chicken - half kg
2. Cumin seeds - 1 tsp
3. Coriander seeds - 1 tsp
4. Salt to taste
5. Turmeric powder - 1 tsp
6. Chilli powder - 1 tsp
7. Potato - 2 medium sized (cut into two pieces)
8. Onion - 1 big (chopped)
9. Oil
10. Cardamom - 3 pods
11. Cloves - 2
12. Cinnamon stick - 1 inch
13. Bay leaves - 1-2
14. Grated garlic - 1 tsp
15. Grated ginger - 1 tsp
16. Water - 1 cup
17. Green chillies - 2-3 (as per taste)
18. Garam masala powder - 1 tsp
19. Fresh coriander leaves (optional)

Process

1. Wash and clean the chicken properly and put them in a big mixing bow. Add cumin, coriander, chilli powder and salt. Massage with your hands so the spices coat the pieces evenly. Cover the bowl and allow the chicken to marinate for 2 hours.

2. Peel the potato and cut it into halves. Peel the onion and slice three-fourths of the onion into thin slices and grate the remaining one fourth of the onion.

3. To start with preparing the chicken curry, place a heavy bottomed saucepan over medium high flame and add 1 tsp oil. When the oil heats up, add the potato and sprinkle 1/2 tsp salt and 1/2 tsp turmeric powder. Stir and fry the potato until mildly golden in color, about 2-3 minutes. Remove the potatoes from the pan to a separate bowl and set aside.

4. To the same pan, add remaining 1 tsp oil. Add cardamom, cloves, bay leaves and cinnamon stick, allow them to sizzle for a few seconds and then add garlic, ginger and grated onion. Stir and cook for 5 minutes to get rid of the raw smell. Then add the sliced onion. Sprinkle some salt and turmeric and stir. Allow the onion to cook and turn golden brown in color for 4-5 minutes.

5. Add the marinated chicken, stir to combine everything evenly and cook for 5 minutes, agter that add fried potatoes, water and green chillies and cook 15 minutes or until the chicken is cooked properly. 

6. Sprinkle some garam masala powder once the chicken is cooked. Garnish with fresh coriander leaves.

Serve hot with steamed rice. Sunday is sorted.

Spinach Hummus

Healthy snacking never tasted so good?

Are you used to listening to these types of statements!!

Then its time to try this Spinach Hummus recipe, a perfect way to get a fiber and protein rich snack while adding the greens. 

Ingredients :

1. Pre boiled chickpeas - 1 cup
2. Curd - 1/4 cup
3. Spinach - 1 cup (blenched)
4. Garlic cloves - 4-5 (If you are a vegetarian, you can skip garlic)
5. Green chillies - 2 (or as per taste)
6. Lemon juice - 1/2 tsp
7. Salt to taste
8. White sesame seeds - 2 tsp
9. Olive oil - 1 tsp

Process :

1. Dry roast the white sesame seeds and grind to powder form. 

2. Blend all the ingredients mentioned above, including the powder sesame seeds to a rice creamy consistency. Finally add the olive oil.

3. Enjoy this creamy dip with Garlic bread, crackers or any veggies of your choice. 

Besan Laddu

Nothing beats the charm of Besan Laddu in an Indian household. The aromatic flavors of Desi Ghee & Besan fill our hearts and homes with pure love and happiness. Besan Laddu is one of the most popular Indian Sweets. Made with gram flour, sugar and ghee. This dessert requires only a handful of ingredients but tastes amazing. If you want crunch in your laddu, you can also add few tablespoons of sooji (rawa / semolina). 

Ingredients: 

1. Besan - 1 cup
2. Ghee - 1/4 cup
3. Sugar - 1/2 cup
4. Cardamom powder - 1/3 tsp
5. Almonds and Cashews - 1 tsp (chopped) - Optional

Process:

1. To a heavy bottom pan, add the ghee and let it melt on low heat. Once the ghee melts, add the besan to the pan, heat should be low all the times. 

2. Mix the besan and the ghee together, at first it will form a clump, dont worry and keep stirring, it will start to loosen up a bit. Keep stirring continuously on low heat. Besan will continue to loosen up and after around 15 minutes it will turn into a smooth paste like consistency. I roasted the besan for around 20-25 minutes on low heat until it had a nice golden-ish color and my kitchen filled with a beautiful aroma, I removed the pan from heat.

3. Remove the pan from heat and transfer the besan to another container so that it doesn't cook further and doesn't burn. Let it cool down room temperature. Then add the cardamom powder and mix and now let the besan cool down for at least 10 minutes. Do not add sugar to hot besan else the sugar will melt and then your won't be able to bind the laddus. Add sugar and raisins / nuts (if you are using) once the besan is totally cool down and easy to touch. Mix everything together until the sugar and nuts are well combined. You will get a smooth besan dough.

4. Then, pinch a small ball from the dough, press and roll between your palm to form a round shape. Repeat with the remaining dough. You can make around 10-12 laddus from the dough. You can garnish with nuts also. Store besan laddu in airtight container and enjoy. 

PALAK CHICKEN || SPINACH CHICKEN

My love for Chicken is never ending and this delicious Palak Chicken is all that I need to make my Sunday better. When it comes to easy and healthy chicken recipes, palak chicken or spinach chicken is one of them. This is a semi thick Indian curry of chicken and spinach that is cooked together along with spices. You can grind the spinach and cook this, I have not grinded the spinach and left them in the curry into pieces.

Ingredients:  

1. Chicken - 500 gram
2. Spinach - 500 gram (finely chopped or puree, whichever you are using) 
3. Tomato - 1 (finely chopped)
4. Onion - 2 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Green chilli - 3-4 (as per taste - slit)
7. Salt to taste
8. Turmeric powder - 1/2 tsp
9. Cumin powder - 1/2 tsp
10. Coriander powder - 1/2 tsp
11. Red chilli powder - 1/2 tsp
12. Garam masala powder - 1/2 tsp
13. Bay leaf -1
14. Dry red chilli - 1
15. Cinnamon stick - 1 inch
16. Cloves - 3-4
17. Mustard oil - 3 tsp (for cooking)
18. Butter - 1 cube / 1 tsp

Process:  

1. To start with, marinate the chicken pieces with ginger garlic paste, turmeric and keep aside for 30 minutes.

2. Heat butter and oil together in a pan and add cinnamon stick, cloves, bay leaf and dry red chilli and allow them to crackle. Add onion and fry them till soften and then add tomatoes and green chillies, saute for 5-7 minutes and then add all the powder spices and salt. Mix well. Cover with a lid and let it cook for 2-3 minutes. 

3. Add marinated chicken pieces and saute on high flame for 5-6 minutes. Stir in between. Add half cup of water, cover and simmer for 10-15 minutes. Once the chicken pieces half done, add the chopped spinach / or spinach puree (whichever you are using) and garam masala, mix well. Adjust the consistency if required and cook on medium flame for another 5-6 minutes or till done. Serve hot with steamed rice or chapati.

TOMATO SOUP

Tomato soup is absolutely comforting, tastes delicious and flavor packed. A good tomato soup is all about flavors, with a right balance of sour and sweetness, which I have been making for my family since decades. It is super simple to make and needs only a handful of ingredients.  The amazing thing about this soup is that it can be made in different ways & each taste different depending on the ingredients used and cooking method. Some taste so plain with less flavors while some taste very sour or runny. This one has amazingly great flavors, nice texture and of course an all time favorite one.

Ingredients:  

1. Tomatoes - 200 gram (ripe, red and less sour)
2. Onion - 1 medium size (finely chopped - Onion adds a sweet flavor to the soup)
3. Butter - 1 tsp 
4. Bay leaf - 1
5. Garlic cloves - 2-3
6. Salt
7. Cornflour - 3/4 tsp
8. Sugar - 1/2 tsp

Process:  

1. Heat butter in a pan. Then add bay leaf and garlic cloves, saute for a minute and add chopped onions. Fry them on a high flame for 2 to 4 minutes until they are slightly roasted. This brings out the sweet flavor from onions.

2. Add tomatoes and sprinkle salt (1/3 tsp) and cook until slightly soft. Cool the mixture once done and discard the bay leaf. Transfer to a blender jar and pour 1 cup water and blend to a smooth puree. Blend very well until smooth. 

3. Place a sieve over a pan or pot and pour the blender mixture and filter. Discard the coarse particles. Bring the soup to a boil on a medium heat. 

4. Meanwhile add  corn flour to half cup of water and mix well to make a slurry. (If you do not prefer corn flour in this recipe then you may add a small boiled potato and blend.) Once the tomato soup comes to a boil, simmer for 2-3 minutes. Then gradually stir in the corn flour mixture.

5. Now add sugar and stir. boil this well until the tomato soup thickens and the raw flavor of the flour has gone. Taste and adjust salt if required. When it reaches your desired consistency then add herbs and black pepper. Turn off the flame. Transfer the soup to serving bowls and garnish with herbs and cream (if you are using cream). Serve hot with croutons or toasted bread.

NOTE: If you are vegetarian, you can skip onion garlic and use the same process. 

MATAR PANEER (Pure Veg Recipe)

Matar paneer is one of India's most popular paneer dishes. In most Indian homes, it is made during the winter when fresh peas are in season. However it can also be made with frozen peas anytime around the year. This dish you will always see in the menu card specially in Northern Indian Restaurants. It's festive season and paneer is something that is quick to make and every one loves paneer, isn't it? So, lets make this easy and tasty recipe quickly. 

Ingredients: 

1. Paneer - 250 gram (If using store bought paneer, soak in warm water for 10 minutes before using)
2. Green peas - 1/2 cup (If using frozen, soak in warm water for 10 minutes before using)
3. Oil - 1 tsp
4. Cardamom - 2
5. Black pepper - 3-4
6. Cumin seeds - 1/2 tsp
7. Ginger - 1 inch (chopped)
8. Green chillies - roughly chopped (as per your taste)
9. Tomatoes - 3 medium (roughly chopped)
10. Cashew - 10-12
11. Ghee - 1 tsp
12. Bay leaf - 1
13. Red Chilli powder - 1/2 tsp
14. Coriander powder - 1/2 tsp
15. Garam masala powder - 1/2 tsp
16. Turmeric powder - 1/4 tsp
17. Salt to taste
18. Sugar - 1/2 tsp (optional)
19. Plant yogurt / Or fresh cream - 1 tsp

Process:

1. Heat one tsp oil in a pan on medium heat. Once the oil is hot, add 2 cardamoms, pepper, cumin seeds and saute until the spices are fragrant and the cumin seeds sizzle for few seconds.

2. Add cashew nuts, ginger and green chilli and cook for 3-4 minutes. Add tomatoes and cook for another 3 minutes by covering with a lid, until the tomatoes are really soft.

3. Remove the pan from heat and let the mixture cook down a bit, once it has cooled down a little, grind to a smooth paste and set aside.

4. Heat a tsp of ghee on the same pan and add the bay leaf and then add red chilli powder, saute for few seconds until you see a nice bright red color. Then add the prepared tomato paste back to the pan and mix well. Add all the powder masala, salt and sugar, mix well and cook the spices for a minute.

5. Whisk in 1 tsp yogurt or fresh cream (whichever you are using) stirring continuously until it mixed well, and then add water to the pan and let it come to boil. Add paneer cubes and green peas. Stir and then cover the pan. Let it simmer for 3-4 minutes on medium heat. Sprinkle some garam masala on top. Goes well with steamed rice, jeera rice or rotis. 

ALOO POSTO

Posto is the Bengali name of poppy seeds, and a part of Bengali cuisine. Aloo posto is a simple Bengali side dish made with potatoes cooked in a poppy seeds paste. The seasoning is also light with just salt and green chillies. You can however add pinch of turmeric powder if you wish to. To just say it is a simple side dish from Bengali cuisine, would be downplaying the importance of posto and especially aloo posto in a Bengali household. No Bengali kitchen is complete without posto in its spice cupboard. A saying goes like "You cannot keep away posto from Bongs".

Ingredients: 

1. Mustard oil - 2 tsp
2. Sugar - 1/4 tea spoon
3. Salt to taste
4. Potatoes - peeled and cut into cubes or fingers
5. Green chilli - 3-4 slit
6. Turmeric powder - a pinch  (optional)
7. Poppy seeds (Khuskhas or posto) - 3 tsp (soaked in 1/2 cup water)
8. Kalonji (kalo jeera) - 1/2 tea spoon

Process:

1. To make the posto paste, sieve the soaked poppy seeds into the smallest blender jar, add 2 chopped chilli (or as per your taste) and some water to help the grinding. Grind to a fine paste.

2. Heat mustard oil in a flat pan or wok. Bring it to a smoke at medium heat and then reduce the heat to low. Add kalo jeera to the hot oil When the seeds starts to sputter, add the potatoes and mix well. Cover and cook on low hear for 5 minutes.

3. Add the posto paste, turmeric powder, salt, sugar and slit green chillies. Add 1/2 cup water and mix everything well. Cover and cook for another 5-7 minutes on low heat. Occasionally stir in between to check if the water is sufficient and the potatoes are not sticking to the bottom of the pan. Cook until the potatoes are cooked through.

4. Aloo posto is basically a very thick gravy, if you want a thinner consistency add more water while cooking. Serve hot with steamed rice and dal. 

Sabudana kheer with Jaggery

Kheer or payesh is an Emotion to many of us, who have a sweet tooth. Kheer is a Global dish and it unites three different cooking traditions - Southern Asian, Persian and Western. Of course this is known by different names like rice pudding in the West, Payasham in the South and Shir Berenj in the Middle Eastern countries. Here the twist is, in the frame you can see creamy, delicious and thick kheer made with Sabudana (tapioca pearls) and this is a no-sugar kheer. I have added jaggery to keep the sweetness intact. 

Ingredients:

1. Sabudana - 1/2 cup 
2. Jaggery Powder - 2-3 tsp (as per your taste buds)
3. Milk - 1 cup
4. Cardamom powder - 1/2 tsp
5. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
6. Raisins - 1 tsp
7. Ghee - 1 tsp

Process:   

  

1. Add sabudana to a pot and rinse it very well. Soak for 1-2 hours to reduce cooking time.

2. Pour milk in heavy bottom kadhai or pot and add soaked sabudana and let it cook on low flame, stirring occasionally. Cook until the sabudana becomes transparent, soft and light. Add cardamom powder and remove from flame. Keep aside and let it cool down on room temperature. It will become more thicken upon cooling.

3. In a separate pan, add jaggery powder and half cup of water, and boil it properly. Let is also cool down on room temperate. Once the jaggery syrup is completely cooled down, add this syrup into the kheer. 

4. Fry the nuts and raisins in ghee and pour it over the kheer.

Serve sabudana kheer warm or chilled.