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

Carrot Beetroot Halwa

I have tried beetroot halwa separately last year, this time thought how about mixing both carrot and beetroot and make halwa the same way we prepare gajar or beetroot halwa! And trust me, it was amazingly delicious. A perfect treat for all the dessert lover. 

Ingredients:  

1. Beetroot - grated one cup
2. Carrot - grated one cup
3. Milk (Full cream) - 1 cup
4. Cardamom - 2-3 
5. Bay leaf - 1
6. Cardamom powder - 1/2 tsp

7. Sugar - 1 cup

8. Pistachios - 1/2 tsp
9. Ghee - for cooking 

10. Khoya / Mawa - 1/2 cup

Process:     

1. Wash the carrots and beetroots thoroughly under running water, peel and grate them. 

2. In a frying pan / kadhai, add ghee and add cardamom pods and bay leaf. Add grated carrot and beetroots. Let it cook for 4-5 minutes.

3. Once the carrot beetroot mixture starts spreading a nice aroma, add milk and let it boil, by covering with a lid, on low flame. Cook until the milk completely evaporates. Add sugar at this stage and mix well. 

4. When the moisture is half evaporated, add khoya and stir well until halwa thickens. Just before you finish off, add cardamom powder and garnish with chopped pistachios.

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

BAKED ROSOGOLLA

BAKED ROSOGOLLA- A delicious Indian Bengali sweet. Those who love Rosogolla and have tried baked one, I am sure you love both versions, right! Here is my Diwali series of delicious sweets. 

Ingredients

1. Rosogolla - 10-12
2. Milk - 1 ltr
3. Condensed milk - half tin
4. Cardamom powder - 1 tsp
5. Cornstarch - 1 tsp
6. Chopped almonds - 2 tsp

Process

1. Squeeze out all the syrup from every Rosogolla with the help of your hand.

2. Then soak them in cold water for 15 minutes. Squeeze out the water from Rosogolla after that and again repeat the process.

3.Boil the milk in a heavy bottom pot and reduce it to half.

4. Add cardamom powder in the reduced milk. Now add condensed milk. and check the sweetness. If you need more sweetness, you can add more.

6. Dilute the cornstarch in some cold milk and add in the milk. It will help to thicken the milk. Let it cool down completely.

7. Then put a layer of that reduced milk in a oven proof bowl. Arrange the rosogollas and spread some chopped almonds over them. Now spread the last layer of reduced milk.

9. Preheat the oven to 400F for 10 minutes. Then put the bowl on the upper rack of the oven and bake it for 10-15 minutes. Let it rest for another 5 minutes and then bring it to room temperature.

TURMERIC TEA

Turmeric tea is one popular form of consuming turmeric. It has a unique but subtle flavor. It is considered safe for most people to drink as it can relieve pain and inflammation without any side effects. 

Health benefits:

• Boosts the immune system
• Lower cholesterol
• Eases arthritis symptoms
• Helps prevent Alzheimer's disease
• Maintains ulcerative colitis remission 

Try drinking two cups of turmeric tea a day, or a combination of tea or food cooked with turmeric or turmeric supplements. 

To make turmeric tea at home:

Ingredients

1. Turmeric powder - 2 tsp
2. Honey - as per taste
3. Fresh squeezed lemon juice - 1 tsp (you can also use fresh orange juice)
4. Milk (optional)

Process

1. Boil 2 cups of water. Add 2 tsp turmeric powder and stir well.

2. Simmer for about 2-10 minutes. Strain the tea into the serving cup. Now add honey and lemon juice. Turmeric tea is ready.

3. If you are using milk, you can skip lemon juice, just add honey and milk on the tea.

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. 

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. 

MUSKMELON MILK SHAKE

Muskmelon or kharbuja is a tropical, juice, sweet and succulent fruit whish is loaded with nutrients and has many health benefits. It aids in weight loss, good for eyesight, treats kidney stones, boosts immunity. Muskmelon milkshake makes one of the best summer drinks for the kids. Personally I do not like this fruit very much, so I keep trying and making some healthy drinks or milkshakes so that we all can get the health benefits of this summer fruits. 

Ingredients

1. Muskmelon - 1
2. Milk - 1 cup
3. Sugar or honey (if required only)
4. Ice cubes - 2-3
5. Ice cream (optional) for garnishing
6. Dry fruits - chopped - for topping

Process

1. Wash the muskmelon and peel properly. Cut into cubes. (In the picture you can see, I have not peeled the muskmelon, rather used the sell as the serving glass)

2. In a blender, add all the muskmelon pieces, then add milk (chilled). Add sugar or honey if required. Also add the ice cubes and blend them all together.

3. Pour in serving glasses, top with ice-creams (optional) and garnish with chopped dry fruits. 

MANGO CHIA POPSICLES

A perfect summer treat to the family. These Mango Chia Popsicles are such a delight to my family. They are healthy, vegan, naturally sweetened and perfect for kids and everyone. And really effortless, all you need to do is have patience. 

Ingredients

1. Chia seeds - 2 tsp cup
2. Mango - 1 (puree)
3. Almond milk - 1 cup
4. Maple syrup of honey - 1 tsp
5. Almonds or nuts of your choice - for garnishing

Process

1. In a bowl add milk and honey or maple syrup whichever you are using, Mix well with a spoon. Now add chia seeds to this mixture and mix till everything is well combined. Keep this mixture in the refrigerator overnight or minimum 5-6 hours. The simple way how you make your chia seed pudding.

2. When the chia pudding is ready, in the popsicle mould, pour mango puree first and then pour this chia pudding mixture and put it in the fridge again at least for 5-6 hours.

3. Before serving, sprinkle chopped nuts / almond over the popsicles and serve chilled. 

PHIRNI with Chocolate Toppings

Phirni is an Indian rice pudding made by cooking ground rice with milk. It is a rice pudding made using rice and usually flavored with saffron and garnished with lots of nuts and saffron . Unlike normal "Payesh" which uses whole rice, phirni uses ground rice and therefore, it is quick to make. I have garnished the Phirni with some chocolate chips to give some extra twist. Here is my version of easy recipe.

Ingredients:

1. Milk - 1 litre (full cream milk)

2. Rice - 1/3 cup

3. Saffron - 1 pinch

4. Sugar - as per taste

5. Chocolate chips - for garnishing

Process:

1. Wash and soak rice for an hour. Drain the water and blend the rice in a blender to make a coarse powder.

2. In a heavy bottom pan, add milk and let the milk come to boil. Add the powdered rice and saffron to the milk. Keep stirring the phirni throughout while cooking, otherwise the rice will stick at the bottom of the pan.

3. Simmer the heat and cool till the milk is reduced to 1/2 and phirni has reached the desired consistency. (Note : the phirni will further thicken on cooling)

4. Add sugar and cook for a minute before switching off the heat. Let the phirni cool down in room temperature.

5. Transfer the phirni in earthen bowls (if not available, use regular bowls) and garnish with chocolate chips and let it chill for a few hours before serving. 

POHA CUTLET || CHIRER CHOP

Chire or flattened rice or poha is rice which has been beaten into flat light dry flakes. It is an easily digestible form of raw rice which swells when liquids are added to it. It is a breakfast staple in several states in Eastern India. If flattened rice is not a staple in your pantry, simply replace it with left over rice or grain that absorbs liquid well, and you will have a delightful snack to serve at tea time. 

Ingredients

1. Poha or Flattened rice - 2/3 cup
2. Onion - 1 chopped
3. Ginger - 1/2 inch finely chopped
4. Coriander leaves - finely chopped
5. Potato - 1 (boiled and mashed)
6. Green chilli - 1-2 finely chopped
7. Salt to taste
8. Chat masala - 1/2 tsp
9. Breadcrumbs 
10. Oil for frying

Process

1. Wash poha two to three times, drain off the water and keep aside. 

2. Add mashed potato, onion, ginger, coriander leaves, green chilli, salt and chat masala to the poha and mix them well.

3. Make small cutlet sized balls and place them in a plate. 

4. In a plate, place breadcrumbs. Once all the cutlets are shaped, cover them with breadcrumbs properly and keep aside, they are now ready to fry.

5. Heat the oil in a frying pan. When the oil is hot enough reduce the heat and drop the cutlets. Cook them over medium heat for about 3-4 minutes on each side, until they look golden brown on either side.

6. Serve hot with ketchup or any tangy chutney of your choice.

Instant Mango Pickle

I love raw mango and when I saw Chef Kunal Kapoor's instant mango pickle recipe I just could not stop myself trying my hands on this. And trust me, it took just 10 minutes to make this yummy pickle.

Ingredients:

1. Raw mango - 1 cup (cut into cubes)
2. Mustard seeds - 1/2 tsp
3. Dry red chilli - 1
4. Oil - 1 tsp
5. Garlic - 9-10 pieces
6. Salt - to taste
7. Red chilli powder - 1 tsp (or as per taste)
8. Curry leaves - 5-6
9. Asafetida - a pinch

Process:

1. Heat a pan and add oil. Add dry red chilli followed by mustard seeds. Once the seeds pop and add curry leaves and toss them

2. Add asafoetida, stir and add chilli powder, salt, a bit suger (optional) and garlic. Give a quick toss and drop in chopped raw mangoes. Cook for 3-4 minutes. Remove from heat and cool completely. 

3. Transfer the pickle in a jar and add some extra oil. Place it in refrigerator if you wish it to last 30-45 days.

NOLEN GURER CAKE (Date Palm Jaggery Cake)

As I have already shared before my experience while baking cake in kadhai. Here I am sharing my first experience in making simple cake with date palm jaggery (Nolen gurer cake). It was my son's birthday and thought its the best time to do this experiment. It came out really delicious. So, here is the simple recipe to make this in kadhai, however you can make this on oven / microwave as well. 

Ingredients :

1. Wheat flour - 1 cup
2. Date palm jaggery (Nolen Gur)  - 1/2 cup
3. Baking powder - 1 tsp
4. Butter - 1/2 cup
5. Milk (boiled and cold) - 1/2 cup
6. Black raisin - 1 tsp
7. Eggs - 1 
8. Salt - pinch of

Process :

1. Grease the cake tray. Dust with flour evenly and set aside.

2. Pour milk and jaggery in a mixing bowl and stir until jaggery dissolves. Add flour, baking powder and salt. Gently mix until the flour is combined well. Add egg and keep mixing. 

3. Once the batter is ready, pour this in the cake tray.

4. Heat the heavy bottom kadai for 10 minutes and then place a steel stand (optional) inside the kadai and place the cake tray. If you do not have a steel stand, you can directly place cake tray in the kadhai. Sprinkle raisins and cover with a lid.

5. Let it cook for 15 to 20 minutes. After 15 minutes you can check by putting a knife side the cake, if the knife comes out clean, means the cake is done, else you can cook for another 5 minutes. I have added some choco chips when the baking was almost 90% done. 

Your cake is ready to serve. You can garnish it as per your choice. 

Do share your experience while trying this cake.
Happy Baking. 

VEG SPRING ROLL

Vegetable Spring Rolls are very popular starter or snack that is served in Indo Chinese restaurants. These are perfect as a tea snack or for a weekend brunch. In India, you would see people enjoying these rolls with a cup of tea or coffee. You can make these rolls with ready made frozen sheets or home made wrappers. I have used ready made frozen sheets here and used paneer and some vegetables as stuffing.

Ingredients

1. Spring roll wrappers - 3-4 
2. Onions thinly sliced 1 medium 
3. Cabbage finely shredded 1/2 cup
4. Carrot 1 medium (cut into thin strips)
5. Green capsicum 1 medium (cut into thin strips)
6. Salt to taste
7. Oil 2 tsp
8. Black pepper powder 1/3 tsp
9. Soy sauce - 1 tsp
10. Coriander - finely chopped 1/3 cup
11. Cornflour - 1 tsp

Process

1. To make the stuffing, heat the oil, add onion and other vegetables and salt and toss. Add pepper powder, soy sauce and mix. Cook till the vegetables soften. Switch off the flame and keep aside to cool.

2. Make a paste of Cornflour with 2 tsp water.

3. Spread the spring roll wrappers on the pan and place 1 tsp of the stuffing mixture. Make this way for all the wrappers and fold in the edges and roll tightly.

4. Apply Cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper and cut into small pieces and serve with your favorite chutney. 

Hakka Noodles with beetroot

Hakka noodles with beetroot, is like love at first bite. I simply loved incorporating beetroot in this recipe to give my food a stunning pink color as well a different taste. And its turned absolutely yummy. Do try this easy recipe.

Ingredients

1. Hakka noodles - 1 packet
2. Beetroot - 1 (medium size)
3. Garlic - 1 clove, crushed
4. Salt to taste
5. Pepper to taste
6. Olive oil - 2 tsp
7. Parmesan cheese (optional)

Process

1. Wash and grate the beetroot.

2. In a pan, add garlic and saute for few seconds at medium high flame till the garlic starts to sizzle. Cook and stir for 1 more minute making sure not to burn the garlics. Add grated beetroot and mix well. Let it roast for 1-2 minutes, and turn off the flame. Make a paste using a grinder. You can use 1-2 tsp water while making this paste. 

3. In a different pan, add water and the noodles and boil for 5-6 minutes till the noodles are 80% done. 

4. Now, in a frying pan, add olive oil and place the roasted beetroot paste, salt, pepper and the noodles. Mix well and let it cook for 2-3 minutes. Add parmesan cheese if you are using once the noodles are done. Serve hot. 

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).

LEMON PEPPER CHICKEN

Lemon pepper chicken is the name of several dishes found in cuisines around the world which includes chicken pepper and lemon. There are various kinds of recipes for making this dish. Here is a super quick and refreshing one enriched in lemon and pepper flavor, very simple and delicious.

Ingredients

For Marinade

1. Chicken 1 kg
2. Lemon juice 2 tsp
3. Garlic paste 1 tsp
4. Ginger paste 1 tsp
5. Black pepper 1 tsp (powder)
6. Curd - 1/2 cup
7. Salt to taste

For the curry

1. Bay leaf - 1
2. Black pepper - 5-6 pic
3. Garlic - 1 tsp (finely chopped)
4. Ginger  - 1 tsp (chopped)
5. Green chilli - 4-5
6. Cinnamon stick - 1/2 inch
7. Black pepper powder - 1 tsp
8. Salt to taste 
9. Lemon juice - 2 tsp
10. Water - 1/2 cup
11. Cornstarch - 1 tsp

Process

1. Wash and clean the chicken pieces and place them in a large bowl. Add lemon juice, garlic and ginger paste, black pepper powder, salt and curd. Give it a good mix and marinade for 30-45 minutes.

2. In a small bowl, add cornstarch with 2 tsp of water, mix well and keep aside.

3. Heat oil in  heavy bottomed pan, add cinnamon stick, bay leaf and black peppercorns. Saute for 30 seconds. Add chopped garlic and ginger and stir in high medium flame for couple of minutes.

4. Now add the chicken pieces and fry on each side for at least 10 minutes. The chicken should have golden brown texture. 

5. Add green chilli, black pepper powder and lemon juice. Stir and mix everything properly. Cover with a lid and cook for 15-20 minutes over low-medium flame.

 

6. When the chicken becomes tender add the cornstarch mixture and mix everything. Once the gravy reaches the desired consistency, remove the flame. Serve hot with steamed basmati rice. 

Veggie Fingers

Veggie fingers is one of the most popular and attractive fast food, and most easiest one. It requires very less time for preparation and cooking. Delicious as well as healthy snack and you can use varieties of veggies of your choice or based on availability. Its always important to have veggies everyday for our health as veggie being the best source of proteins and vitamins. In this recipe of veggie fingers I have used potatoes, carrots, green peas and corns. Mixed vegetable mixture shaped into fingers, dipped in refined flour batter, rolled in breadcrumbs and deep fry, that simple it is. 

Ingredients

1. Boiled and mashed potatoes - 2
2. Grated carrots - 1/2 cup
3. Green peas - 1/3 cup (blenched)
4. Corn -1/3 cup (blenched)
5. Salt to taste
6. Corn Flour - 2 tsp
7. Pepper to taste
8. Bread crumbs - 1 cup
9. Oil for frying
10. Fresh coriander (chopped) - optional

Process

1. In a mixing bowl add mashed potatoes, grated carrots, corn and peas and mix well. Add salt and pepper also. 

2. Shape the mixture like finger.

3. In a small bowl, mix corn flour and water and make a paste.

4. Dip the veggie fingers one by one in the corn flour paste and then coat them with bread crumbs.

5. Heat oil and once the oil gets heated fry the veggie fingers till they become golden brown.

6. Drain the excess oil and serve hot with ketchup or any of your favorite chutney. 

Date Palm Jaggery Milk Shake

Dates are a very healthy fruit to include in your diet. They are high in several nutrients, fiber and antioxidants, all of which may provide health benefits ranging from improved digestion to a reduced risk of disease. And two dates offer around 150-200 calories and will fire up your metabolism, stabilize your blood sugar, stop you reaching for the coffee and help your body produce vital melatonin later in the evening to help you sleep. By consuming at least two dates a day can boost your body with all this benefits.

I try to add two dates in my breakfast everyday since a long time, after knowing the benefits, may be not in the form of milk shake always. Today I have prepared this Date Palm Jaggery milk shake adding a little bit of Date Palm Jaggery (as the winter session is about to say GOODBYE, so I am using date palm jaggery in most of my dessert recipes these days). And the end result, we really enjoyed our milk shake. And you can also enjoy a virtual treat with these captures and please let me know in the comment section if you like the clicks. 

Ingredients

1. Dates - 4-5 (for 2 glasses of milk shake)
2. Date palm jaggery - 1/2 tsp (optional) - you can you honey or maple syrup also
3. Pre boiled toned Milk -  2 glass
4. Almonds - 3-4 

Process

1. Wash and clean the dates before using them. 

2. Put everything in a grinder and grind for a smooth shake.

3. Serve chilled or normal. You can add some pieces of almonds at the top for garnishing.

Mutton Kuzhambu

Chetinnad Mutton curry is also popularly known as Mutton Kuzhambu. This spicy meat curry is made with freshly ground and easily available spices with some grated coconut. It is served with idiyappams or steamed rice or simple chapati. This is highly popular in South India specially Tamil Nadu region. KULAMBU is basically a term used in place of curry or gravy, in Tamil Nadu, which is also referred to as KAZHAMBU.

Ingredients :

To dry roast the masala and make a paste

1. Coriander seeds - 1 tsp
2. Cumin seeds - 1 tsp
3. Black pepper corns - 1 tsp
4. Dried red chilli - 5-6
5. Cinnamon sticks - 2
6. Cloves - 2-3
7. Coconut pieces - 1 tsp
8. Onion - 1 (finely chopped)
9. Oil - to roast the onions

For the curry

1. Mutton - 250 gram
2. Oil - 2 tsp
3. Onion - 2 (finely chopped)
4. Green chillies - 3-4
5. Tomatoes - 2 (finely chopped)
6. Ginger garlic paste - 1 tsp
7. Salt - to taste
8. Fresh coriander leaves (optional)
9. Garam masala powder - 1/2 tsp
10. Water - 2 cup
11. Turmeric powder - 1/2 tsp

Process:

Making the masala paste

1. Heat a pan, add all the ingredients (except coconut pieces and onion) we have mentioned above under "To dry roast the masala and make a paste" and roast them for few seconds. Take them out on a plate, allow to cool down. 

2. Add coconut pieces into the pan and dry roast them until they turn slight brown in color. Transfer on a plate.

3. Now add the onions in the pan, add oil and mix well. Roast the onions until they turn slight golden color. Transfer on a plate and allow all the roasted ingredients to cool down.

4. Take a blending jar and add all the roasted ingredients into the jar, add some water and make them into a fine paste. Set the paste aside for later use. 

Cooking the mutton curry

1. Take a pressure cooker, add 2 tsp oil and heat properly. Add chopped onions and mix well. Add green chillies and saute until the onions turn soft. Add ginger garlic paste and saute to get rid of the raw smell. Add mutton pieces into the cooker, roast the mutton until the color of the mutton changes. 

2. Add chopped tomatoes, salt, turmeric powder and mix well and let it cook for 10 minutes ntil the tomatoes turn soft.

3. Now add the blended masala paste and give a good mix. Cook masala until oil leaves the sides. Add 2 cups of water and check the salt consistency. Add freshly chopped coriander (optional) and mix well. Secure the pressure cooker lid. One whistle on high flame and 3-4 on low-medium flame until mutton tenderizes. Switch off the flame and reduce the steam naturally.

4. Open the lid, add garam masala powder and stir well. Cook for more 3-4 minutes on low flame. 

5. Serve hot with steamed rice or simple chapati.

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.