Hara Bhara Kabab - Diwali Special Healthy Snacks

Hara Bhara kabab is a vegetarian kabab made from green peas, paneer, spinach, gram flour, bread crumbs and Indian spices. You can deep-fry or shallow fry them on a tawa. These are very popular in North Indian Snack Platters and healthy too. 

Ingredients:

• Green peas - 1 cup
• Spinach (chopped) - 1/2 cup
• Paneer (grated)  - 1/2 cup
• Gram flour / Besan - 1 tsp
• Bread crumbs - 1 tsp
• Salt to taste
• Roasted cumin powder - 1/2 tsp
• Cashew nuts 
• Oil for shallow fry

Process:

1. To start with, make a smooth paste with peas and spinach. Transfer to a Mixing bowl.

2. Add all the ingredients and make a dough. Take small pieces and give the shape of kabab. 

3. Put a cashew nut on the top, shallow fry both the sides until crispy. Serve hot with ketchup.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Kucho Nimki - Bengali Savory Treat

Kucho Nimki is a typical small diamond shaped cracker, and a very popular savory treat from Bengali Cuisine. Made in small batches in a Bengali household. They are a quintessential teatime snack. This is a classic savory dish which is cooked with just a few ingredients. 

Ingredients:

• Maida - 2 cups
• Vegetable oil or ghee - 1 tsp
• Nigella seeds  - 1/2 tsp
• Baking soda - 1/4 tsp
• A pinch of Salt 
• Luke warm water
• Oil for deep frying 

Process:

1. Take two cup of maida and add oil / ghee, baking soda, nigella seeds and a pinch of salt. Mix well and add luke warm water slowly to make a smooth but tight dough. It should take a 10 minutes of kneading.

2. Divide the dough into 3-4 parts, take one part and roll it out like a paratha (1mm thickness). Use a knife to cut long strips and then cut diagonally (ref to the video)

3. Heat oil for deep frying and then add the nimkis into the hot oil. When the nimkis turn golden, take them out of the oil and place on a paper napkin. Let them cool down to room temperature and you can store them in an air tight container for at least a week.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Shorshe Begun ~ Popular recipe from Bengali Cuisine

Shorshe Begun is a very popular recipe from Bengali cuisine, one such dish that is creamy, light and full of flavour. Shorshe meaning mustard seeds are a prevalent part of Bengali cuisine, and Bengalis love to cook with MUSTARD Oil. The pungent flavour of mustard works brilliantly in curries with vegetables. 

Ingredients:

• Mustard oil - 2 tsp for cooking and 1 tsp to use raw to finish the dish
• Eggplant / Brinjal / Begun - 4-5 medium size (cut lengthwise)
• Mustard seeds 2-3 tsp
• Onions - 2 (sliced)
• Green chilies - 2-3 
• Turmeric powder - 1/2 tsp
• Salt to taste

Process:

1. Soak mustard seeds in water for an hour. Drain the water and add 1 green chili, and make a smooth paste.

2. Cut the brinjals into lengthwise pieces, add salt and turmeric and coat well.

3. In a pan, add mustard oil and fry the brinjal pieces for 2 minutes each side turning lightly brown. Remove from oil and keep aside.

4. Add onions and salute for few minutes, and add the mustard paste along with salt and turmeric. Also add a splash of water. Mix well and cook for 2 minutes on high heat and then simmer for a minute.

5. Now add the fried brinjals in the mustard gravy and simmer over on low heat, covering with a lid for 3-4 minutes. Stir half way through cooking. Spread one tsp of raw mustard oil once done to enhance the taste.

6. Serve hot with steamed rice and dal. On my plate, its rice, dal, alu bhaja and shorshe begun.

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

SANDESH ~ A Traditional Bengali sweet

SANDESH is a traditional Bengali sweet, made specially during Lokkhi pujo. In Assam, Odisha, and parts of Bengal, Lokkhi puja is performed on Ashvin purnima day on the month of Ashvin, the full moon day following Bijaya Dashami and Durga puja. Devotees believe that the happier Lakshmi is during her visit, the more she blesses the family with health and wealth. During this festival, we prepare narkel er naru (coconut laddu), til er naru (sesame ladoo), Muri r mowa (puffed rice ladoo), narkel er sandesh (coconut barfi) and many other items and offer it to Maa Lokkhi. Today I have made "Kheer'er Sandesh"

Ingredients:

• Mawa / Khoya (Kheer) - 200 gram OR you can make kheer at home also by reducing the milk
• Powdered sugar - 1/2 cup
• Milk powder - 1/2 cup
• Cardamom powder - 1/2 tsp
• Ghee - 1 tsp
• Sandesh moulds

Process:

1. Add mawa to frying pan and keep stirring on low flame, it will melt totally. Add sugar and let the sugar dissolve completely.

2. Now add milk powder and cardamom powder. Mix gently, switch off the flame and let it cool down to room temperature.

3. Grease your palm with ghee as well the moulds. 

4. Tear a small portion of the prepared mixture and gently press over the mould. Shape accordingly pressing gently with your fingers as shown in the video. (ref - Instagram and YouTube). 

5. De-mould the sandesh and keep on a plate. Repeat the same process for the remaining mixture. Allow the sandesh to set, at least for 2-3 hours. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Ghugni ~ An Iconic Bengali snack

Ghugni is a curry made of white peas or chickpeas. Different variations of this dish use different types of peas, such as black gram, green peas or white peas. Ghugni is often served with luchis as breakfast or kachoris in the roadside tea stalls. It is very popular amongst all the other street foods in Kolkata. This white chickpeas ghugni is often made during Durga puja or any other festival times in Bengali households. Ghugni is widely enjoyed as a spicy and tangy evening snack and most beloved one for Bengalis. 

Ingredients:

• White peas - 1 and 1/2 cup (200 gram)
• Mustard oil - 2 tsp
• Ghee - 1 tsp
• Cinnamon - 1 inch stick
• Cardamom - 2 crushed
• Clove - 3-4
• Bay leaves - 2
• Dry red chili - 2
• Cumin seeds - 1 tsp
• Tomato - 1 (finely chopped)
• Onion - 2 (finely chopped)
• Ginger and green chili paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Kashmiri red chili powder - 1/2 tsp
• Coconut - cut into slices
• Salt to taste
• Sugar - 1/2 tsp
• Bhaja masala - 1/2 tsp
• Tamarind pulp / puree - for garnishing

Process:

1. Rinse and soak the white peas over night. Then boil them adding water and salt. The Peas should be soft but remain unbroken. Once done, strain the dal and reserve the water for later.

2. Heat oil in a small pan and add the coconut slices and fry until they are golden brown. Remove and keep aside. 

2. Now in a kadhai, add mustard oil and ghee, once hot, add dry red chili, bay leaf, cardamom, clove, cinnamon and cumin seeds. Once they stars crackling, add onions and fry for few minutes. 

3. Add the ginger and green chili paste along with tomatoes and cook until tomatoes are soft. Meanwhile make a paste of all the powdered spices adding water and add it to the pan. Mix everything and fry until the smell of raw spices are gone. Add a splash of the reserved water and continue frying. Once the spices have started releasing the oil, add the boiled peas and fold it with the spices and cook for 2 minutes. 

4. Add salt and sugar and bubble on high heat for about 3-4 minutes until the curry loses its watery consistency. Add fried coconut and bhaja masala and give it a good mix. Remove from heat, cover and let it rest for 2 minute before serving. 

5. While serving, add chopped onion, green chilies and tamarind puree/pulp. Serve hot. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

Steamed Chicken

Steamed chicken is a very simple yet delicious recipe and you can make it so quickly with just a few ingredients. 

Ingredients:

1. Mustard Seeds - 2 tsp
2. Posto (poppy seeds) - 2 tsp
3. Cashew nuts - 6-8 
4. Green chillies - 6-8 (as per taste)
5. Boneless chicken -  half kg (cut into 3 inch pieces)
6. Yogurt - 2 tsp
7. Salt - as per taste
8. Turmeric powder - 1/2 tsp
9. Kashmiri Red Chilli powder - 1 tsp 
10. Ginger Garlic Paste - 1/2 tsp
11. Red dry chilli - 1
12. Cardamom - 2-3
13. Cinnamon 
14. Clove - 2-3
15. Onions - sliced ( 2 big)
16. Mustard oil - 2 tsp

Process:

1. Wash and clean the chicken pieces. 

2. Soak mustard and poppy seeds in water for 20 minutes. Add cashew nuts also. Make a paste adding green chillies.

3. Take a tiffin box (in which you can steam the chicken), pour the chicken pieces and add the prepared mustard-poppy-cashew paste, yogurt, turmeric powder and salt, mix well and keep aside for 30 minutes for marination.

4. In a frying pan, heat mustard oil and add Red dry chilli, cardamom, cinnamon and clove along with sliced onions. Fry for 2-3 minutes on medium low flame and add ginger garlic paste. Add Kashmiri red chilli powder to get a nice color.  Saute till the spices are mixed properly.

5. Add fried onions to the chicken mixture, give it a good stir and add some green chillies on the top, cover the tiffin box with the lid and steam for 30 minutes on low flame. 

6. Serve hot with steamed rice.

P.S. The recipe reel is there on my Instagram and Youtube pages. Do check it out @romisrecipe

MANGO BHAPA DOI

MANGO BHAPA DOI - Before mango season gets over, try this traditional bengali creamy dessert with only a few ingredients. Misti Bhapa Doi is consideredd to be the protector and vanquisher of all evil, Mother Durga is honored with a wide spread of exotic dishes which also included the Bhapa Doi as a part of the "Misti Mukh". This is known as the origin of Steamed Sweet Yogurt.

Ingredients:

Hung curd - 2 cups

Condensed milk - 1 cup

Fresh cream - 1/2 cup

Mango puree - 1 cup

Cardamom powder - 1/2 tsp (optional)

Process:

1. Wrap the curd in a muslin cloth and hang it for few hours till the water is drained and you get thick hung curd.

2. In a mixing bowl, add hung curd, condensed milk, fresh cream and mango puree. Add cardamom powder (if you are using)

3. Whisk nicely till no lumps are left.

4. Pour the mixture in a baking tray and cover with aluminium foil. Place the tray in a kadhai, close the lid and steam for 20-25 minutes.

5. Once done, refrigerate the curd for 1-2 hours to set. Enjoy the best flavoured Mango Bhapa Doi.

P.S. The recipe reel is there on my Instagram and YouTube pages. Do check it out @romisrecipe

Egg pulao in cooker (One Pot Meal)

Delicious one pot meal for a busy day - Egg Pulao in a Cooker

Ingredients:

Boiled Eggs - 4-5

Basmati rice - one cup (washed and soaked)

Water - one and half cup

Oil - 2 tsp

Bay leaf - 1-2

Star anise - 1

Cinnamon stick - 1

Cardamom- 2-3

Ginger Garlic - 2 tsp (chopped or paste)

Sliced onions - 2 big

Tomatoes - 1 (sliced)

Green chilies - 2-3

Turmeric powder - 1/2 tsp

Kashmiri Red Chilli Powder - 1 tsp 

Garam masala - 1 tsp

Coriander leaves - finely chopped

Salt to taste 

Ghee - 1 tsp

Process:

1. Wash and sock basmati rice for 10 minutes. 

2. In a pressure cooker, heat oil and add Bay leaf, Star anise, Cinnamon stick, Cardamom and chopped ginger garlic. Sauté for 1-2 minutes. Then add sliced onions, tomatoes and green chilies long with all the powder spices and sauté for 2-3 minutes.

3. Once the spices are done nicely, add the boiled eggs, coriander leaves and salt as per your taste. and sauté for 1 more minute.

4. Now add rice and give it a good mix. Add one tsp of ghee and close the pressure cooker. One whistle and the pulao is ready to serve.

5. Serve hot with raita or any curry. 

P.S. The recipe reel is there on my Instagram and YouTube pages. Do check it out @romisrecipe

Chicken Kathi Roll

Chicken Kathi Roll Recipe is a lip smacking roll of a tawa paratha stuffed with a flavourful and chatpata masaledar chicken filling along with crunchy onions and capsicum. Have made this using chicken masala from @badshahmasalaofficial 

Ingredients:

(for the chicken marination)

Chicken breasts - 200 grams (cut into thin pieces)

Salt

Black salt

Garam masala

Kashmiri red chilli powder

Ginger garlic paste

Lemon juice

Yogurt

Mustard oil

Other ingredients:

Onion - thinly sliced

Capsicum - thinly sliced

Eggs

Whole wheat flour 

Oil

Salt

Tomato ketchup

Mustard sauce

Onions - sliced

Coriander leaves - finely chopped

Green chillies - finely chopped

Chat masala

Lemon juice

Process: 

(For making the parathas)

In a large bowl combine the flour, salt, a tablespoon of oil and knead adding little water at a time to make a firm and smooth dough.

Add one tablespoon of oil to coat the dough and knead again. Cover and set aside for 15 minutes. 

Roll the dough portions into balls and flatten them with the palm of your hand. Toss them on flour and roll them out. Put the paratha on the skillet on medium high flame. After a few seconds flip on the other side and add some oil. Cook until almost done. Now add the beaten egg on one side of the paratha and flip. Cook for a minute till the egg is cooked. Remove from the tawa.

(For the chicken tikka filling)

In a mixing bowl, add the chicken strips along with all the ingredients mentioned above for the chicken marination. Keep aside for at least one hour.

Heat a pan with oil on medium flame, add the sliced onions and capsicum, cook for 2-3 minutes. Now add Chicken Masala and cook for 2 more minutes and add the marinated chicken pieces. 

Cover and cook for 4-5 minutes until the masala has cooked through. 

(For assembling the Chicken Tikka Kathi Roll)

Place the paratha on a plate, add tomato ketchup and mustard sauce on it, now add prepared chicken tikka masala filling, place the sliced onions next to it, add chopped coriander leaves and green chillies, sprinkle some chat masala and lemon juice.

Fold like that of a roll and serve. 

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

Tender Coconut Icecream

Tender Coconut Ice-cream -  super creamy and delicious homemade vegan ice cream, so perfect for this summer.  

Ingredients:
Tender coconut flesh - 2 cups
Coconut milk - half cup
Cashew nuts - 6-7 (soaked)
Coconut cream - one cup
Coconut sugar - 2 tsp (optional, add it according to your preference)
Tender coconut flesh (chopped) - 1 tsp for the topping

Process:
1. Put everything in a blender jar and blend together.
2. Transfer the mixture into an airtight container or ice cream tray, add the chopped tender coconut flesh on the top and cover with aluminium foil. 
3. Refrigerate for 6-8 hours or still set. Scoop and enjoy. 

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

Achari Dahi Bhindi

Achari Dahi Bhindi is a very popular Punjabi dish made with Indian spices, it's very simple and easy to make, yet very delicious. Can be served as a side dish. The tangy and spicy taste of pickle (achar)  makes this dish flavourful and unique. If you love BHINDI, do try this simple yet flavourful recipe. You can also make the same recipe with Aloo or Gobi, it tastes yummy. 

Ingredients:

Bhindi - 300 gram
Mustard Oil - 3-4 tsp
Salt - as per taste
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Grated Ginger  - 1 tsp
Green chillies - 3-4
Onions - Finely chopped - 1 cup
Tomatoes - Finely chopped - 1 cup
Crushed Fennel Seeds - 1/2 tsp 
Crushed Fenugreek Seeds  - 1/2 tsp 
Nigella Seeds - 1/2 tsp 
Crushed Mustard seeds  - 1/2 tsp 
Red Chili Powder - 1 tsp or as per taste
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp 
Dry Mango powder - 1 tsp 
Cumin powder -  1 tsp 
Curd / yogurt - 1/2 cup
Kasuri methi - 1/2 tsp
Coriander Leaves for Garnishing

Process: 
1. Wash and cut the bhindi's into long slices.
2. Heat 2 tbsp mustard oil in a pan. Add sliced bhindis, salt and stir fry it on medium flame for 5-6 mins. Remove it from the pan and keep aside.
3. In the same pan, heat the 2 tbsp oil, add cumin and mustard seeds along with all the crushed  seeds and sauté it for a few seconds.
4. Add ginger paste, green chillies and onion and sauté it till golden brown and soft. Add chopped tomatoes in it and again sauté it until soft and mushy.
5. Now add all the powdered spices and mix it well, and stir fry it till oil starts leaving from the mixture. Adjust the salt and sprinkle kasuri methi.
6. Add the whisked yogurt and mix it well, stir it continuously till it starts boiling. Add the shallow fried bhindis in it. and cook it for 2-3 mins on low flame.
7. Garnish with chopped coriander and serve as a side dish with simple daal rice or roti - paratha.

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

Steamed Papad Tadka Rolls

Steamed Papad Tadka Rolls - Lip-smacking snack which is a perfect combination of health and taste to enjoy.

Ingredients:

Papad - 3-4
Besan (Gram flour) - 2-3 tsp
Turmeric powder - 1/2 tsp
Salt - 1/2 tsp
Garam masala - 1/2 tsp
Kashmiri red chilli powder - 1/ 2 tsp
Chaat masala - 1/2 tsp
Kasuri methi - 1 tsp
Mustard seeds - 1/2 tsp
White sesame seeds - 1/2 tsp
Curry leaves
Sunflower Oil 

Process:

1.In a bowl, add all the dry ingredients, add water and make a paste. 
2.Brush water in the papad and apply the ready paste on one side of the papad. Roll it.
3.In a steamer, place all the rolls (do not overcrowd the pan)  and steam for 6-7 minutes.
4.Remove from the steamer and cut the roll into small bite size pieces.
5.In a tempering pan, add 1/2 tsp of oil, add mustard and sesame seeds along with curry leaves. Add the dry spices (chilli powder, turmeric, chaat masala and salt). 
6.Mix well and add the papad pieces. Simmer for 1 minute and add fresh coriander leaves. Serve hot. 

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

Dal Makhani

Dal Makhani is one of the most popular and almost everyone's favorite recipes. A relatively modern variation of traditional lentil dishes, it is made with Urad dal and other pulses and includes butter and cream. I have used Rajma, Urad and whole black Masoor dal here. A very easy recipe but needs to be cooked with patience. The longer you cook the dal, the more flavorful it will be.

Ingredients:

1. Butter - 2 tsp
2. Ginger Garlic and green chilli paste or grated - 2 tsp 
3. Tomato puree - 3-4 tomatoes
4. Onion - 2-3 grated or paste
5. Kashmiri red chilli powder - 1 tsp
6. Salt as per taste
7. Kasuri Methi - half tsp
8. Coriander leaves 
9. Fresh cream 
10. Dal and Rajma - soaked and boiled in a pressure cooker for 3-4 whistles 
11. Water - 1-2 cups
12. For the second tempering - chopped garlic and ginger - half tsp each and butter

Process:

1. In a kadhai, add butter, and sauté ginger garlic green chilli paste for 2 minutes or till the aroma comes. Add tomato puree and Kashmiri red chilli powder. 
2. Add onion and cook for some more time, keep stirring occasionally. 
3. Now add the boiled dal and some more butter, salt as per taste and kasuri methi. 
4. Add water to balance the consistency and cover and cook on low flame for 2-3 minutes.
5. Add the second tempering - in a pan add butter and chopped ginger and garlic. Once the aroma comes, add this to the cooked dal.
6. Add fresh cream and coriander leaves. Serve hot with roti paratha or rice. 

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

Falooda Popsicles

What is your pick?

Falooda or Falooda popsicles!! 

In the summertime, who doesn't want a glass of refreshing falooda? Or you want Falooda popsicles! Here is both - Two-in-One recipe. 

Ingredients

1. Milk 1ltr
2. Readymade Falooda mix 
3. Ice cream
4. Fresh fruit (any fruit of your choice, I have used mangoes)
5. Strawberry syrup

Process

1. Heat one liter milk, once it comes to boil add the readymade falooda mix and cook the mixture for 10-15 minutes. Once it thickens, remove from heat and let it cool down completely. 

2. In a serving glass, pour the falooda and add fresh mangoes and ice cream. Top up with some strawberry syrup. Enjoy

3. Pour the rest of the falooda mix in the popsicle moulds and refrigerate for 3-4 house and Enjoy.

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

CREAM BRULEE

Crème Brûlée 🍮

Crème Brûlée using Meron’s Instant Dessert Mix.

Easy Cooking in 3 steps and ensuring ultimate satisfaction for our taste buds.

Meron's elegant Creme Brûlée is an indulgent play of textures. Creamy custard and crunchy caramel in every bite! A rich, creamy, melt-in the mouth custard finished with a brittle topping of caramelized sugar that cracks when you tap it with a spoon.

Ingredients:
• Meron’s Creme Brûlée Mix – 100 gms
• Milk – ½ L
• Fresh Cream – 400 ML

Process:
1. Boil 1/2 liter of milk and 400 ml of cream along with Meron's Creme Brûlée mix.
2. Stir well until the powder is uniformly mixed & dissolve.
3. Pour it into a bowl and refrigerate for 2-3 hours. Before serving sprinkle with brown sugar to cover. Caramelize the sugar with a blow torch or under the grill.

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

Masoor Aloo ki sabji (Potato Masoor curry)

Potatoes are one of the most favorite vegetables in many families, including mine. We Bengali's cant imagine even non veg curries without adding potatoes, be it traditional "Macher jhol" or "Mutton kosha". I have tried this Masoor aloo ki sabji, inspired by Master Chef Ranveer Brar, and we absolutely enjoyed this with hot chapati's.

Ingredients (for the masala paste)

• Oil - 1 tsp
• Coriander seeds - two tsp
• Cumin seeds - 1 tsp
• Fennal seeds - half tsp
• Black pepper - 12-15
• Green cardamom - 4-5
• Cinnamon stick - 1
• Hing / Asafoetida - 1 tsp
• Coriander leaves - half cup
• Curd - two tsp
• Salt as per taste

(for tempering)

• Ghee - 1 tsp
• Raisins - 1 tsp

(Other ingredients)

• Oil - 1 tsp
• Cumin seeds - 1 tsp
• Chopped ginger - 1 tsp
• Chopped green chilies - as per taste
• Masoor dal (soaked for 2-3 hours) - 1cup
• Potatoes - 3-4 cut into dice
• Kashmiri red chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Salt as per taste
• Ghee - 2 tsp
• Water - 1 cup 
• Salt as per taste
• Fresh coriander leaves for garnishing

Process

• Add oil in a pan and keep adding all the ingredients except curd, hing and coriander leaves. Toss for 2 minutes and transfer to a bowl and let it cool down. 
• Now in a grinder jar add this along with curd, hing and fresh coriander leaves,  Make a smooth paste and keep aside
• Heat oil in a pan, add cunim and let it splutter. Add ginger and green chillies and saute for a minute and add soaked masoor dal and toss it properly. Add the prepared masala paste and saute for some time. Keep stirring so that masala is well combined with the masoor. 
• Add turmeric, salt and red chilli powder and give it a good mix. 
• When the masoor is 50% done, add potatoes and ghee, mix well.  Add water and cover with a lid and cook it for a while until potatoes are totally done. Check both potatoes and masoor once they are properly cooked. 
• In a tempering pan, heat ghee and add raisins and add this tempering to the prepared curry. Garnish with fresh coriander leaves. Serve hot with roti.

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

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

KASHMIRI PULAO

Kashmiri pulao is a delicious variant of rice pulao from Kashmiri cuisine made with nuts, dried fruits, saffron and fresh fruits. Generally, a pulao is rice that is flavored with various spices, then bulked up with the addition of vegetables, nuts or even meats. Mostly pulao variations are usually made with long-grained and fragrant basmati rice. The grains are cooked to perfection without any sticking so that each individual piece of rice keeps its shape. While some recipes call for making pulao with stock, broth or even coconut milk, this simple recipe for Kashmiri pulao requires only water and dried spices to flavor the grains. The northernmost Indian state of Kashmir rests high in the Himalayas and is often called “paradise on earth.” It is easily considered one of the most scenic and beautiful places in the world.

Primarily an agricultural state, Kashmir grows rice as the staple crop. As with this Kashmiri pulao recipe, much of the cuisine is based around this life-giving grain. Kashmir is also India’s leading exporter of saffron, the prized spice that is responsible for this pulao’s color and complex flavor.

Ingredients:

1. Basmati rice - 1 cup
2. Cinnamon - 1 inch
3. Shahi jeera - 1 tsp
4. Bay leaf -1 
5. Green cardamoms
6. Black cardamoms
7. Cloves
8. Funnel powder - 1/2 tsp
9. Saffron strands - 1 pinches
10. Ghee - 2-3 tsp
11. 2 cups of water or as required
12. Salt as per taste
13. Onion - 1 sliced
14. Cashew nuts
15. Almonds
16. Fresh fruits 

Process

1. Rinse basmati rice a few times in water until the water is clear of starch. Soak the rice in enough water in a bowl for 20 to 30 minutes. Later drain all the water and set the soaked rice aside. On a low or medium heat, heat oil or ghee in a deep pan or pot.

2. Add cinnamon stick, bay leaf, cloves, green cardamoms and black cardamoms. Fry the spices for some time until they crackle and the oil becomes fragrant. Now lower the heat or switch the heat off. Add the fennel powder. Mix and stir well taking care that you do not burn these ground spices.

3. Add the soaked basmati rice. Mix gently and saute for a minute. Add whole or crushed saffron strands. Mix and saute. Pour water and add salt as required. Stir and mix again. Check the taste of the water and it should taste a bit salty. Cover the pan tightly and simmer on medium-low heat until the rice grains are tender. When the rice is cooking, prepare the garnish.

4. Once done, for garnish, heat 2 tablespoons ghee or oil in a frying pan. Add the sliced onions. Also add a pinch of salt and saute the onions till they are golden or caramelized and crisp. Remove with a slotted spoon and place on kitchen paper tissues. Stir often when sauteing the onions. Some ghee or oil will be left in the pan. To the same ghee or oil, add the cashew nuts. Fry them until they become crisp and crunchy. Remove and place fried cashew nuts on kitchen paper tissues. 

5. Cook the rice until softened, fluffy, tender and all the water has been absorbed. When done, fluff the rice with a fork. While serving top Kashmiri pulao with the caramelized onions and the fried nuts. I have added freshly chopped mango and pineapple pieces. You can also apple or  pomegranate. Serve hot with raita or any curry of your choice. We have enjoyed with Chicken curry.

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