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

MEETHE CHAWAL || ZARDA PULAO

Meethe Chawal as it is popularly known in Northern States of India (Haryana, Uttar Pradesh and Punjab). A delicious rice preparation in Desi Ghee, colored with turmeric, flavored with spices like saffron, cardamom, with lots of nuts. The dish has a lot of variation within the Indian Subcontinent.  

Ingredients

• Basmati rice (soaked) – 1 cup
• Turmeric – ½ tsp
• Ghee – 3tbsp
• Cinnamon – 1small stick
• Cardamom – 4=5
• Cloves – 4-5
• Coconut (dry, sliced) – handful
• Raisins – handful
• Almond (chopped) – handful
• Cashew nut (chopped) – handful
• Pistachio (chopped) – handful
• Milk – 1cup
• Saffron – a pinch
• Sugar – 1cup
• Rose water - 2 spoon
• Pomegranate (for garnishing - optional)

Process

1. Soak basmati rice for about 30 min. Boil 2 cups of water and add ½ tsp turmeric into it (if you have saffron, you can use that instead of turmeric powder) Drain the soaked rice and carefully pour into the boiling water and cook the rice over medium heat. Once the rice is 80% cooked, drain the rice and keep aside on a strainer. 

2. Take a new heavy bottomed pan, heat over medium flame. Add ghee to the vessel once it's hot. Once the ghee melts. Add in the whole spices (bay leaf, clove, cinnamon, cardamom, star anise and the dried coconut. Stir for about 2 minutes and add in the chopped almonds, pistachio, cashew nuts and raisins. Roast this for about 1 min until the nutty flavor develops.

3. Add in the milk and saffron. Boil until the saffron releases its color and sweet smell. Now, add in the sugar and rose water. Stir until everything mixes well. Add in the rice and carefully mix the milk in the rice. 

4. Cover the vessel with a lid and cook on low flame for 5-7 minutes or until all of the liquid is absorbed by the rice. Transfer the rice to the serving platter and serve hot. Garnish with some pomegranate while serving.

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

Mangalorean fish curry

Super spicy and full of flavor, this Mangalorean fish curry will surely satisfy your taste buds. Serve Mangalorean fish curry along with steamed rice for a perfect Mangalorean meal (And if you have banana leaves to serve it, Bang on!!)

Ingredients

1. Fish (king fish or Pangasius or any of your choice) 
2. Black pepper powder - 1 tsp
3. Red chilli powder - 1 tsp
4. Turmeric powder - 1 tsp
5. Salt - 1 tsp
6. Dry red chilli - 3-4
7. Cumin seeds - 1 tsp
8. Coriander seeds - 1 tsp
9. Green chillies - 3-4
10. Garlic - 5-6
11. Mustard oil 
12. Onion - 1 big finely chopped
13. Curry leaves - handful 
14. Curd - 2 tsp
15. Coriander leaves - for garnishing

Process 

1. In a bowl, add black pepper powder, red chilli powder, turmeric powder and salt. Add little water and mix them properly and keep aside.

2. Heat a frying pan and add red chillies, cumin, coriander, green chillies, garlic and roast them till aromatic. Let them cool down and them make a coarse grind. 

3. Add oil in the frying pan and saute chopped onion and curry leaves. Once the onions are little brown add the grinded masala. Mix well and let it fry for few minutes

4. Now add the powdered masala paste and check the salt, if required you can add little more. Fry for few more minutes and then add curd and little water. Mix well and add the fish pieces. Let it cook for 2-3 minutes, cover with a lid.

5. Sprinkle some fresh coriander leaves once done. Serve hot with steamed rice. 

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. 

Baby potato in mango curry || Aamras wale Aloo

This super delicious Khatte meethe mango recipe is inspired by Master Chef Kunal Kapoor. So presenting my version of Khatte Meethe aamras wale aloo with baby potatoes.  

Ingredients

1. Baby potatoes - 500 gram
2. Asafoetida (Heeng) - 1/2 tsp
3. Dry red chilli - 1
4. Curry leaves 
5. Fenugreek seeds / Meethi dana - 1 tsp
6. Saunf / funnel seeds - 1 tsp
7. Ginger - chopped 1 tsp
8. Salt to taste
9. Nigella seeds / Kalonji
10. Green chilli - 2
11. Turmeric powder - 1 tsp
12. Chilli powder - 1 tsp
13. Mango puree - 1 cup
14. Raw mango - 1/2 cup (cut into small pieces)
15. Onion - 1 small (chopped)
16. Ghee - 2 tsp
17. Kashmiri chilli powder - 1/2 tsp

Process

1. The main thing of this recipe is the flavor, that will come alive when there is a balance between sweet and sour, so taste the curry and if you think that it needs more sweetness, you can add some sugar and if it needs more sourness you can add more raw mango pieces or you can use amchur powder also.

2. Heat a pan and drizzle oil, sprinkle heeng, red dry chilli, methi, kalonji and funnel seeds. Stir well and add chopped ginger. Add onion and raw mango pieces. Cook them for few minutes and add boiled baby potatoes. Add little salt and cook for 2-3 minutes on medium flame.

3. Now add powder spices, turmeric, red chilli powder and give a quick toss. Add freshly made mango puree and let it cook till the curry thickens. Sprinkle little water and bring it to boil and simmer for 2 minutes. 

4. Here at this stage, check the taste and adjust the seasoning. 

5. In another small pan heat ghee and add kashmiri chilli powder and then immediately add it on the potatoes. Mix this tempering of ghee and chillies nicely with the curry and remove it from flame. Serve hot with roti or parathas. 

KASHMIRI MUTTON ROGAN JOSH

Rogan josh is an aromatic curried meat recipe of Kashmiri origin. It is made with red meat, traditionally lamb or goat. It is coloured and flavoured primarily by alkanet flower or Kashmiri chillies. It is one of the signature recipes of Kashmiri cuisine and really takes time and much effort to prepare this dish. I made this Rohan Josh using @elthecook Kashmiri Rogan Josh tadka with a very less effort and my family loved it. They have a great range of veg and non veg tadka. 

Ingredients

1. Mutton - 500 gram
2. EL THE COOK Kashmiri Rogan Josh Tadka - 2 tsp
3. Salt to taste
4. Curd - 2-3 tsp
5. Oil of Ghee - 2 tsp
6. Hot water - 1-2 cup (or as required)

Process

1. Marinate the mutton pieces with salt and the Kashmiri Rogan Josh tadka masala and let it rest for at least 1-2 hours.

2. Heat 2 tsp of oil / ghee in a deep bottomed pan and pour the marinated mutton in it. Add salt if required. Let it simmer on high flame. Add hot water and let it simmer on mid-high flame, covering with a lid till the mutton pieces become soft and tender. (You can also do it in the pressure cooker to save time)

3. Serve hot with steamed rice or plain chapati. Your quick and easy Mutton Rogan Josh is ready.

CHERRY LEMONADE

When life gives you cherries and lemons, make cherry lemonade and just chill.

Ingredients

1. Cherries - half cup
2. Lemon slices
3. Mint - few
4. Sugar syrup / sugar - as per taste
5. Black salt - as per taste
6. Ice cubes

Process

1. Muddle some cherries, lemon slices and mint together.

2. In a jar add this mixture with some sugar and black salt. Add ice cubes and mix well.

3. Serve it with some fresh mint.

JAMUN JUICE / KALA KHATTA SARBAT

JAMUN or Java plum is extremely beneficial for heart, it is loaded with potassium. This fruit is beneficial in keeping diseases like high blood pressure, heart diseases and stroke at bay. It also keeps your arteries healthy and prevents its hardening. You can also let the seeds dry and make a powder that can be consumed regularly before meals to fight diabetes very effectively. Jamun is also good for skin as high quantity of Iron is found in Jamun which purifies your blood, thereby keeping your skin clean and beautiful. It also helps to prevent ache, blemishes, wrinkles and pimples.

Ingredients

1. Jamun - half cup
2. Lemon juice - 2 tsp
3. Mint - few
4. Sugar (optional)
5. Black salt - as per taste
6. Ice cubes

Process

1. In a blender jar add the jamun pieces (after removing the seeds), lemon juice, fresh mint leaves, little bit of sugar (optional) and black salt. Add ice cubes and mix well.

2. Put ice cubes in a serving glass, drop mint springs and pour this Jamun juice / sarbat on top and serve.

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. 

Khatta & Meetha Mango Drink

During summer, our taste buds longs for cool drinks. Cold drinks or summer coolers which are made out of fresh natural fruits are good for health than the commercial ones. 

Here is one yummy recipe of Mango Sarbat using both raw and ripe mangoes. Recipe inspired by Master Chef Kunal Kapoor. 

Ingredients

1. Raw mango (chopped) - 1 cup
2. Ripe mango (chopped) - 1 cup
3. Water - 2 glass
4. Sugar 2-3 tsp (as per taste)
5. Ice cubes - 5-6
6. Mint leaves - few for garnishing (optional)

Process

1. Mix altogether ripe and raw mangoes with sugar and water. Cook in low flame till mango is tender.

2. Remove and puree it. Let it cool down. 

3. Pour this mixture in a serving jar and add some ice cubes and fresh mint leaves.

4. While serving, pour in glasses and top with nuts or mint.

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.

KHEER KOMOLA (ORANGE SEWAI KHEER)

KHEER KOMOLA (Orange Pudding) is a very famous Bengali dessert made with Oranges and milk. Simply the rice kheer (payesh) with orange juices and pulps. Here is the twisted version for the same, made sewai kheer using milk and oranges and its yummilicious. 

Ingredients:

1. Oranges - 2
2. Milk - 1 ltr
3. Sewai (vermicelli) - 1 cup
4. Sugar (as per taste)
5. Saffron strands (optional)
6. Dry fruits (as per your choice)
7. Ghee - 1 tsp

Process

1. In a heavy bottomed pan, put the milk to boil. Reduce the flame to low and allow the milk to get reduced to half the original quantity. Keep stirring in between at intervals.

2. In another frying pan, add ghee and roast the sewai till golden brown and keep aside.

3. Add sugar to the milk and mix properly till the sugar dissolves. Now add the roasted sewai.

4. Switch off the flame. Meanwhile remove skin from oranges and make juice from one orange and keep the pulps aside from one orange.

5. Once the kheer comes at room temperature, add the orange juice and pulps to it. It is suggested not to overmix which might cause the milk to split. Keep in the refrigerator for 2-3 hours. Serve chilled.

Mutton Biryani (Kolkata Style)

Kolkata stayle Mutton Biryani is an emotion to bongs. The richness with addition to "Alu and Dim Seddho (Potato & boiled eggs) is just another level of LOVE for us.

Ingredients

(For Biryani spices)

1. Green Cardamom - 5-6
2. Black Cardamom - 2
3. Cinnamon - 1"
4. Cloves - 5-6
5. Nutmeg
6. Mace - 1 floret
7. Cumin seeds - 1 tsp
8. Fennel seeds - 1/2 tsp
9. Black pepper - 1 tsp

(For marinate the Mutton)

1. Mutton - 200 gram
2. Curd - 1 cup
3. Crushes garlic - 1 tsp
4. Grated ginger - 1 tsp
5. Red Chilli powder - 1/2 tsp
6. Kashmiri red chilli powder - 1/2 tsp
7. Black pepper powder - 1/2 tsp
8. Salt - 1 tsp
9. Biryani Masala - 1 tsp (home made with the above ingredients)

(For the rice)

1. Basmati rice - 2 cups
2. Bay leaves - 1 
3. Green cardamom - 5-6
4. Cinnamon 1"
5. Mace - 1 floret
6. Black pepper - 1/2 tsp
7. Salt - 1 tsp
8. Ghee - 1 tsp
9. Water 1 cup

(Other ingredients)

1. Onion - 2 
2. Potato - 2-3 medium
3. Hard boiled eggs - 2-3
4. Saffron strands - 6-8
5. Warm milk - 1/4 cup
6. Rose essence / Rose water - 2-3 drops
7. Ghee - 5-6 tsp

Process

1. Take a frying pan and dry roast all the ingredients (mentioned for biryani spices) and make a dry powder. Your Biryani Masala is ready.

2. In a large bowl beat hung curd, mix all ingredients (except salt and mutton) to make a smooth paste. Add mutton and salt and keep aside for 4-5 hours or at least 1 hr..

3. Wash and clean the rice and soak for 30 mins. Make a pouch of muslin with all the ingredients of rice except rice, salt, ghee and bay leaves and seal. Bring water to boil with bay leaves, salt, ghee and spice-bag in a large pot, add rice and cook until rice is half done.
4. Drain water and spread the rice on a flat surface. Discard the bay leaves and spice-bag.
5. Heat 3 tsp of ghee in a wok and fry thinly sliced onion till golden brown. Add the mutton and continue frying on medium flame. I love to add potatoes and egg here at this point. It will make the potatoes juicier and also gives a flavor to the eggs. Fry them until potato and mutton are almost done. Make sure the mutton is almost 80% done before adding the rice.
6. Soak the saffron strands in warm milk and keep aside for 5 mins. Rub the strands in milk to dissolve them completely. Add rose essence and kewra water and keep aside again for 15 mins.
7. Now take a large pot and arrange the rice, gravy, mutton, potato and eggs in layers separated by ghee and saffron milk only. Use an aluminum foil to cover the pot and cover with a lid at the top. Let it cook for 35-45 minutes on low flame. After that you can check once if the rice and mutton are done. Serve with raita of your choice. 

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. 

ALOO TUK - Sindhi Recipe

POTATO - Is there anyone who doesn't love Potatoes?

Potatoes are hands down, one of the most versatile ingredients on the planet and they are perfectly delightful in any form. Tried this super crispy Aloo Tuk which is a Sindhi specialty. They are super crispy and perfect for evening snacks, the outset crust is so crisp whereas the inside is soft. 

Ingredients:

1. Baby Potatoes - 100 gram
2. Oil - for deep frying
3. Salt to taste
4. Black pepper - 1 tsp
5. Chat Masala - 1 tsp
6. Red chilli powder - 1 tsp
7. Fresh coriander leaves (optional)
8. Lemon juice - 1 tsp

Process

1. Rinse and wash the potatoes nicely and cut them into two. In a bowl, pour water, add salt and dip these potatoes for sometime. 

2. Boil them for 4-5 minutes and then with the help of knifes, press them a little to give a proper shape (flatten). 

3. Heat oil in a wok for deep frying. Deep fry potatoes in medium heat till they looks crispy and tender. Fry them in batches. Remove from oil and let them cool. Fry them again in the same oil till they are more crisp and golden brown in color. While double frying, add a few potatoes at a time and avoid stirring unnecessary as the potatoes will break and soak too much oil. Also second time frying must be done on high heat so that the potatoes become crisp.

4. Transfer the double fried potatoes in a big bowl and add all the spices. Mix well by shaking the bowl till the potatoes are coated evenly with the spices. . Sprinkle with some fresh coriander leaves and serve hot with tea or coffee.

Note : You can serve these Aloo Tuk with simple Dal rice also. It goes well.

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.

Koraishuti r Kochuri || Matar Kachori || Green peas Kachori

Koraishutir Kochuri - as it is called in the Bengali language and is one of the most beloved Bong  breakfast menu, specially during winter. This is made with green peas stuffing. The stuffing is very mildly spiced so that the flavors of the green peas come through, and the outer covering of the kachori is not flaky or khasta like khasta kachori. The dough that is used is similar to the luchi dough and is made with Maida. These goes very well with Alu'r Dom or Chola'r Dal. 

Ingredients:

(For the dough)

1. Maida (all purpose flour)  - 150 grams
2. Salt - to taste
3. Baking powder - a pinch (optional)
4. Ghee - 2 tea spoon
5. Warm water - to prepare soft dough

(For the filling)

1. Shelled green peas  - 100 grams
2. Salt - to taste
3. Sugar - a pinch
4. Green chillies - 2 / or as per taste
5. Kalo jeera (nigella) - 1/4 tsp/2 tsp
6. Ginger paste - 1/2 tsp
7. Cumin powder - 1/2 tsp
8. Coriander powder - 1/3 tsp
9. Oil - for frying

Process:

1. In a mixing bowl, combine maida, salt, sugar and ghee and mix well. Then add warm water and knead for 5 minutes into a smooth dough. Cover and allow to rest for 30 minutes.

2. In another pan, drop the green peas with boiling water, cover and cook until the peas are soft (2 to 3 minutes approx.). Strain and transfer to a grinder jar adding green chillies, little bit of salt and sugar and grind to a fine paste. You can add little water in this paste, if needed.

3. In a small bowl, add ginger paste, cumin powder and coriander powder and make a paste adding 1 tsp of warm water and set aside to use later.

4. Now, we are ready with the spices ready, so lets make the stuffing. Heat 1 tsp oil or ghee in a pan, and temper it with kalo jeera and hing. Add the paste we have prepared with ginger and other powder spices and fry for 2 minutes. Now add the ground peas and saute on medium hear for 5-7 minutes until the mixture dries out and gathers around the spatula in a lump. Set the filling aside to cool. 

5. Divide the Maida dough into 10-12 portions and the pea paste also with same portion. You are ready with 10-12 white balls and 10-12 green small balls. Now the main part of making the kachoris. The same way we do the stuffing part for other parathas, take one green ball and stuff the same inside the Maida dough, cover it properly and set aside. Using the same way, do all the kachori ready.

6. Oil the roiling pin and surface well. Roll the kochuri's with a gentle hand, applying even pressure to a diameter of 13-14 cm. Almost same size we do for Luchi or Poori. 

7. On a frying pan, add oil and lower it into hot oil by pressing gently to allow the kochuri's to puff up. Fry both sides evenly until golden. Drain from the oil and serve hot with Chola'r dal or Alu'r Dom. We have enjoyed with Alu'r Dom.

PALAK PANEER

Palak Paneer is a healthy curry of spinach (palak), fragrant Indian spices and cottage cheese (paneer). It was traditionally a North Indian winter dish but now all year through it is available in most parts of the country's restaurant menu card, and we also cook this at home not only during winter, but almost through out the year. It is so easy to cook and a favorite dish to many of us. 

Ingredients:

1. Spinach 350 grams 
2. Paneer - 200 gram
3. Garlic cloves finely chopped - 3
4. Ginger - 1" finely chopped
5. Green chilli - 2-3 as per your taste
6. Oil or Ghee - 2 tsp
7. Onion - 1 large (finely chopped)
8. Tomato - 1 (finely chopped)
9. Salt to taste
10. Turmeric powder - 1/2 tsp
11. Garam masala powder - 1/2 tsp
12. Cumin seeds - 1/2 tea spoon
13. Red dry chilli - 1 
14. Red chilli powder - 1/2 tsp or as per taste

Process: 

1. To a pot of boiling water, add little salt and then spinach leaves to it for about 2 to 3 minutes until wilted. Take them out and put them in ice cold water. In a blender, add the spinach and make a smooth paste and set aside.

2. Heat a pan on medium heat. Once hot, add oil or ghee, add the dry red chilli and then add the cumin seeds, green chili, chopped garlic and chopped ginger. Sauté for few minutes until it starts changing color, Then add the chopped onions and tomatoes. Cook the onion for 2 to 3 minutes until soft and translucent.

3. Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point. Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute. If you like you can add 1/2 tea spoon sugar also and at last 1/2 tea spoon ghee (optional). Then add paneer pieces and mix well, let the curry simmer for 2-3 minutes. 

Note : You can make this on full vegetarian way as well, without garlic and onion. Same process to follow.