NEER DOSA

Neer Dosa means water dosa, as NEER means water. It is prepared from rice batter and very minimal ingredients, very easy to cook. I love this dosa and it was on the bucket list to cook once at home. I have tried this for the first time at home today and it was yummy. 

Ingredients:

1. Rice - 1 cup

2. Salt - to taste

3. Oil - for frying

Process :

1. Soak 1 cup rice water for 4 to 5 hours or overnight. Drain the soaked rice and add them in a wet grinder jar. Just add little bit of water for the first round of grinding the rice. Grind to a smooth batter, the batter should not have tiny coarse particles of rice. Add more water to get a thin flowing watery consistency almost like that of milk. I added 2 cups of water for 1 cup of rice. The addition of water depends on the quality and kind of rice. I have used basmati rice. Add salt as required. 

2. Once your batter is ready, In a cast iron pan or a nonstick pan, drizzle ½ tsp of oil. Just spread the oil all over with a brush / spoon. You can dip half of an onion in oil and smear the pan with the halved onion. 

3. Stir the batter in the bowl and take a ladle full of batter and pour the batter moving outwards to inside, you can just spread the batter and tilt/rotate the pan. Do not spread the batter with the back of the ladle like the way we do for regular dosas. 

4. Cover with a lid and cook the neer dosa till done. Don’t brown it. It will be done in 2-3 minutes. Neer dosa is never flipped. Just the base has to be cooked well. If you want to fold it, you can do the same once you plate it after removing it from the pan.

Note: The batter consistency should be watery, thin, and flowing. The batter should not be thick.  If the batter has a pouring consistency, then you will get tiny holes and a lacy neer dosa. If not, this means the batter is thick. So add some more water to thin it down.  

Best combo is with any non-veg dish, you can also have with coconut chutney or any pickle. I have tried with spice chicken curry.  

CAKE - Made in Kadhai

Many people want to prepare cake recipes at home, but they dont have oven. There are many alternate recipes which use pressure cooker instead of oven. However, my pressure cooker is so small that I can keep a cake mold inside the cooker, so I have tried using a normal thick bottom kadhai for baking cake. It came out very well, so soft and fluffy and I love loved it.

Ingredients :

1. Wheat flour - 1 cup
2. Sugar - 1/2 cup
3. Baking powder - 1 tsp
4. Butter - 1/2 cup
5. Milk (boiled and cold) - 1/2 cup
6. Dry fruits - 1 tsp
7. Eggs - 2 
8. Salt - pinch of

Process :

1. Grease the cake tray. Dust with flour evenly and set aside.
2. Pour milk and suger in a mixing bowl and stir until sugar dissolves. Add flour, baking powder and salt. Gently mix until the flour is combined well. Start adding eggs one by one 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 dry fruits in the top 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. 

Your cake is ready to serve. You can garnish it as per your choice. 
Do share your experience while trying this cake.
Happy Baking. 

SHAHI TUKDA

Shahi tukda is a rich, royal Mughlai dessert of fried sugar syrup coated with fried bread pieces topped and soaked with fragrant creamy sweet thickened milk or rabri and garnished with dry fruits. We often order this on dessert when we go for a dinner outing. Here is the recipe that you can easily make at home.

Ingredients:

1. Sugar - 2 tsp
2. Water - 1 cup
3. Milk - 2 cup
4. Sweetened Condensed Milk - 1/2 cup
5. Ghee - for frying
6. Mixed dry fruits - 2 tsp
7. Bread -  6 slices
8. Cardamom powder - 1 tsp

Process:

1. Boil milk adding condensed milk and sugar stirring constantly until thick, add cardamom powder and dry fruits. Once the rabri is ready, keep aside and let it cool.
2. In a separate pan make sugar syrup by boiling a cup of water and sugar together. Strain and keep aside.
3. Cut bread slices into two and deep fry in ghee till golden brown. Immediately put the fried bread into sugar syrup, dip for a fraction of a minute, so that the tukdas remain crisp.
4. Remove from syrup and place them in a serving dish. Top each piece of prepared bread with the rabri you have already prepared. Garnish with chopped dry fruits.

Note : I have made very thick rabri as the bread pieces are already crisp and full of sugar syrup. You can make rabri as per your choice.

POMFRET SHORSHE GRAVY

Pomfret shorshe or Pomfret in mustard gravy is an authentic Bengali recipe which is made with pomfret fish. This is one of the easiest recipe with minimal ingredients. The usage of mustard oil and mustard paste is what makes this dish heavenly when had with steamed rice. This same method applies also to make Shorshe Ilish (Hilsha fish).

Ingredients:

1. Pomfret fish - 3 
2. Mustard oil - for frying and cooking
3. Green chillies - slitted
4. Kalonji (Nigella seeds) - 1 tsp
5. Mustard seeds - 2 tsp (ground into paste)
6. Turmeric powderr -1/2 tsp
7. Salt to taste

Process:

1. Firstly marinate the fish with salt and turmeric for an hour.
2. Grind and make a paste with mustard seeds adding a pinch of salt and turmeric.
3. In a frying pan, heat oil and fry the fishes lightly form both sides until cooked through. Keep them aside. 

NOTE : you can use directly in the gravy, without frying the fishes - up to your choice.

4. In the same frying pan, add more oil if required, add nigella seeds and green chillies, once the aroma comes add mustard paste and cook for a minutes with constant stirring on medium flame.
5. Add water as per gravy requirement, cook for 2-3 minutes. Add the fishes (even if you are using fish pieces without frying) and cook for 5 minutes on medium heat.
6. Turn off the heat, drizzle a little mustard oil and keep it covered for 10 minutes before serving with steamed rice.

VEG MANCHURIAN

Veg Manchurian is one of the most popular Indo Chinese style dish and is a great dish to serve with fried rice or noodles. Its easy to make at home. During this lock down period, whatever ingredients are available at home, I have tried to make this recipe with them only. Spring onions are one important part for any Manchurian dishes, though I have not got the same, hence skipped. Try out this easy recipe and share your feedback if you like the same.

Ingredients:

For Manchurian balls:

1. Carrot (grated) - half cup
2. Cabbage (shredded) - 3 tbsp
3. Onion (finely chopped) - 1
4. Potato - 1 (boiled and mashed) - this is optional, I have added.
5. Green peas -1 cup (boiled)
6. Beetroot (shredded) - half cup (this is also optional, I had beetroot at home, so used)
7. Ginger garlic paste - 1/2 tsp
8. Capsicum (sliced) half cup
9. Salt to taste
10. Maida - 2 tsp
11. Cornflour - 2 tsp
12. Oil - for frying

For Gravy:

1. Oil - 2 tsp
2. Ginger - 1 inch (finely chopped)
3. Garlic - 3-4 cloves (finely chopped)
4. Chilli - 2 (clit)
5. Onion - 1 (finely chopped)
6. Chilli sauce - 1 tsp
7. Soy sauce - 1 tsp
8. Tomato ketchup - 1 tsp
9. Vinegar - 2 tsp
10. Black pepper powder - 1/2 tsp
11. Salt to taste
12. Water - 2 cup

For Slurry:

1. Cornflour - 2 tsp
2. Water - 1 cup

Process :

1. Firstly, in a mixing bowl, take all the ingredients required for making the Manchurian balls. Mix well making sure everything is combined well. Make a soft dough and prepare small ball sized balls.
2. Deep fry them in hot oil keeping the flame on medium. Stir occasionally, until the balls turn golden brown. Drain off the Manchurian balls and keep aside.
3. In a small bowl, take 2 tsp cornflour and 1 cup water, mix well forming a lump-free slurry. Keep aside.
4. Now in a frying pan / wok, heat 2 tbsp oil and saute ginger, garlic, chilli and spring onion (if you are using spring onions). Add onion and stir fry on high flame for 2 minutes. Further, add vinegar, soy sauce, chilli sauce, tomato ketchup and pepper powder along with salt to taste and stir fry making sure all the sauces are well combined. Add 1 cup water and boil on medium flame.
5. Now add the cornflour slurry and mix well, continue to boil until the grave thickens and turns glossy.
6. Add prepared veg Manchurian balls, some spring onions (I have used coriander in place of spring onions as they are not available at home this time) and mix well. 
7. Veg Manchurian gravy is ready to serve with fried rice or plan rice, whatever you like.

PAV BHAJI

Street food made at home for breakfast today. Pav Bhaji, is essentially a dish from Maharashtrain cuisine with its origin in Mumbai and Goa. Pav means bread in Marathi and Bhaji means any cooked vegetable curry in its thick form. Here is my recipe for "Easy Mumbai style Pav Bhaji" 

Ingredients:

1. Pav - 4 pieces
2. Potato - 2
3. Carrot - 2
4. Green peas - half cup
5. Cauliflower - half cup chopped

6. Onion - 2 finely chopped

7. Tomato - 2 finely chopped

8. Ginger garlic paste - 2 tsp

9. Butter - half cup

10. Cumin seeds - 1 tsp

11. Fresh coriander - 3 tsp (chopped)

12. Pav bhaji masala - 2 tsp

13. Salt to taste

14. Oil - for making the bhaji - 2 tsp

Process:

1. In a pressure cooker, boil all the vegetables with a cup of water and pinch of salt. Mash them once they are properly boiled. Keep aside.

2. In a frying pan, heat oil and add cumin seeds. Add chopped onions, tomato and ginger garlic paste, salt and saute for 3-4 minutes. 

3. Add mashed vegetables, salt, pav bhaji masala. Mix well and saute for 2 minutes. Spread butter and coriander leaves. Bhaji is ready to serve.

4. In a frying pan / tawa, place the pav with piece of butter and fry both the sides.

5. In a serving plate, place the bhaji and pav, put a cube of butter above the bhaji.

MUSKMELON MINT COOLER

As everyone loves mangoes in summer, so mangoes dominate the fruit basket. But if you make a point to bring home muskmelons and make this cooler in this summer, you can feel how refreshing this drink is, as melons are moisture rich fruits. If you want to keep your stomach light you should try watermelon and muskmelon coolers, You can add these fruits in salads or desserts also.

Ingredients:

1. Muskmelon - one small (you can use half of it or full, depends on number of serves)

2. Mint leaves - 2 tsp

3. Sugar - as per taste

4. Salt - as per taste

5. Black peppers - 1/2 tsp

6. Ice cubes 

7. Ginger - 1/2 tsp (grated)

Process:

1. Put all the ingredients in a grinder and blend them into a smooth paste. 

2. In a serving glass, pour half of the glass with this paste, add water and ice cubes, mix well and they are ready to serve.

CHICKEN SHAMI KEBAB

Chicken Shami Kebab is a healthier fast food option because they are not deep-fried and include bread and salad.  When it comes to starters, this is one of the best non-vegetarian snacks to be served. You will not only love eating it, but also enjoy cooking this quick snack. Shami kebabs are succulent minced chicken with chana dal and spicy masala filling inside and crispy fried on the outside. 

Ingredients:

1. Chana dal - 1 cup

2. Boneless chicken 200 gram

3. Oil - 2 tsp

4. Cumin seeds - 1 tsp

5. cloves - 3-4

6. Black pepper - 3-4

7. Cinnamon - 1 stick

8. Coriander seeds - 1 tsp

9. Salt to taste

10. Water - 1 cup

11. Ginger - 1 tsp finely chopped

12. Green chilli - 2 

13. Coriander leaves - 1/2 cup - chopped

14. Mint leaves - 1/2 cup - chopped

15. Eggs - 2

Process:

1. Soak 1 cup chana dal for at least 30 minutes. In a pressure cooker, heat oil and add cumin seeds, cloves, black pepper, cinnamon, coriander seeds and saute for 2 minutes. 
2. Add the soaked chana dal and mix thoroughly. Add the boneless chicken pieces and salt. Bring to simmer, adding required quantity of water. Cook until all the water has evaporated and chicken is tendered. Let it cool for some time and after that grind all the ingredients to a thick paste.
3. In this paste, add ginger, green chilli, garlic, coriander leaves and mint leaves. Mix all the ingredients to combine well. Now add the raw eggs liquid and mix thoroughly. Using your palm make the kebabs of any desired shape and size, generally flat round shape. Now dipping in egg fluid shallow fry the kebabs from both sides till golden brown.
4. Serve hot with any chutney of your choice.

CHICKEN BIRYANI

A rich and flavorful layered Indian dish. Everyone loves Biryani. This biryani recipe is the simplest one, I have tried this several times and trust me, this turned out to be the best.

Ingredients:

1. Basmati rice - 1 cup
2. Chicken - 300 gram (thighs & leg pieces)
3. Curd - 1 cup
4. Ghee - 2 tsp
5. Onion - 2
6. Ginger garlic paste - 1 tsp
7. Refined oil
8. Salt to taste
9. Garam masala powder - 1 tsp
10. Turmeric powder - - 1 tsp
11. Red chilli powder - 1 tsp
12. Milk - 1/2 cup
13. Saffron - 1 dash
14. Bay leaf - 2
15. Cardamom - 2-3 
16. Green chillies - 2-3
17. Cumin seeds - 1 tsp
18. Rose water - 1 tsp
19. Mint and coriander leaves - 2 tsp each
20. Clove - 2

Process:

1. First step is to marinate the chicken, biryani gets a lot of its flavor from the marinade. I am using curd as a tenderiser and fried onions (birista), chilli powder, turmeric powder, garam masala powder, ginger garlic paste and salt to flavor the chicken. Add all these to marinate and keep aside for at least two - three hours. 
2. Soak the saffron in milk and keep aside to use later.
3. Boil the basmati rice for 5 minutes in boiling water with salt & cardamom. You can use two drops of rose water also (optional) - I have used rose water in the final stage of cooking.
4. Fried onions are the key ingredients to any biryani. Cut onions into slices and then fry them on medium flame in oil. Make sure they are deep golden brown without getting burnt.
5. Once your rice and fried onions are ready and chicken is marinated, In a heavy-bottomed cooking pot / pan (its very important to use a heavy bottomed pot when you cook chicken biryani or any other biryani, else the chicken pieces can be scorched or burnt) add ghee, bay leaf, cumin seeds, cardamom, clove and cook the marinated chicken partially (at least for 15 mins). Add a layer of fried onion, mint and coriander and pre boiled rice once you cook the chicken for 15 mins.
6. Finally too with socked saffron and ghee and sprinkle some more coriander and mint leaves.Sprinkle the rose water and cover the pot with an aluminium foil or simple lid. It will take approximately 35-40 minutes to get the biryani ready. Please note, the flame is not high, it should be cooked on low flame.
7. After 25-30 min, you can check once if this is done, you can check with a fork if the chicken is done and rice is fully cooked.

Chicken Biryani is ready to serve, you can add raita along with biryani. 

Do try and share your experience.

Note : If you want the chicken  to be juicier in your biryani, do not use boneless chicken.

DIM POSTO CURRY

Posto or poppy seeds are used in West Bengal in number of dishes. Dim Posto curry comes similarly from this state where this traditional recipe makes use of poppy seeds to bring out the unique taste. A saying goes like "You cant keep away posto (poppy seeds) from Bongs". The texture of the curry can be varied with your personal choice, I have not used turmeric powder as I like this posto curry in white texture, hence I have not fried the Eggs too.

Ingredients:

1. Eggs - 4

2. Mustard oil - 2 tsp

3. Salt to taste

4. Onion - 1 cut (sliced)

5. Ginger garlic paste - 1 tsp

6. Poppy seeds - 2 tsp

7. Red chilli powder - 1/2 tsp

8. Coriander leaves for garnishing (optional)

Process:

1. Soak the poppy seeds in warm water for 30 mins. Blend them in a grinder adding one green chilli to make a smooth paste.

2. Boil the eggs till done, peel and cut into halves.

3. In a frying pan, heat oil and fry the onions till translucent. Add green chillies, ginger garlic paste and fry for 2 mins.

4. Add salt and red chilli powder and fry for another min. Then add the poppy seed paste, boiled eggs and 1 cup water and cook for 4-5 mins. Your dim posto white curry is ready to serve. Garnish with fresh coriander if you like.

Note : You can fry the boiled eggs to get a different color, I have not fried them as I like white curry with white eggs.