JHALMURI - Kolkata Style

Jhal muri is one of Kolkata's most popular street food snacks. The Bengali word, Jhal means "Spicy" and muri means "Puffed rice". Jhalmuri is not just spicy puffed rice but it is so much more. Made of puffed rice (muri) and an assortment of spices and it has raw mustard oil added to it. In this Jhalmuri, the major ingredient is Bhaja mosla (Dry roasted and g rounded spices). Also known as Bhel Puri in other states of India, though it's almost the same in the process of making, yet very unique in terms of its taste.

Ingredients

1. Puffed rice (Muri)
2. Peanuts (I have used roasted peanuts)
3. Chaat papdi
4. Boiled potatoes
5. Chopped onions
6. Sev or Aloo bhujia
7. Bhaja mosla (Roasted and grounded cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, Dry red chilli and biyleaf (tejpatta)
8. Green chillis
9. Coriander leaves (optional)
10. Tamarind chutney or sauce (You can use lemon juice also)
11. Salt
12. Mustard oil

You can also add cucumber, tomatoes and coconut.

Process:

Just mix everything and serve with a cup of tea.

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

Chocolate Mousse 😍😍

Chocolate Mousse 😍😍

Chocolate Mousse using Meron’s Instant Dessert Mix.

Introducing the Meron’s Instant Dessert Mix.

Meron’s Crème Caramel Pudding
Meron’s Chocolate Mousse
Meron’s Vanilla Panna Cotta
Meron’s Crème Brûlée

Easy Cooking in 3 steps, Natural and Vegan with 4 Exciting premixes; ensure ultimate satisfaction for our taste buds.

Meron's Chocolate Mousse is a decadent and creamy chocolate indulgence. Its intense chocolatiness pairs with a light-as-air texture making it an insanely delicious dessert. This luscious Eggless chocolate mousse is great on its own with a dollop of whipped cream, but also makes flavorful fillings for cakes, tarts and pastries.

Recipe:

Ingredients:
👉Meron’s Chocolate Mousse Mix – 100 gms
👉Milk – 160 ml
👉 Whipped cream -300ml

Let’s Cook:
👉Boil 160ml of milk along with Meron's Chocolate Mousse Premix Powder
👉Stir well until the powder is uniformly mixed and dissolves. Cool down for 2-3 minutes.
👉Fold it with 300ml of whipped cream, pour it into a bowl and refrigerate for 2-3 hours & serve.

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

Pancake Fruit Skewers

Today's delicious and healthy breakfast with mini, fluffy pancakes on a blunt skewer with fruits and honey  A fun breakfast for your family and not to mention the best pancakes you’ll ever taste! Nothing fancy, but looks attractive, isn't it? And it's the easiest with pancake mix from @itsprolicious

Ingredients:

• Pancake mix from @itsprolicious - 2 cups (depends on how many pancakes you are making)
• Water (as required)
• Butter or vegetable oil 
• Fruits of your choice (I have used Mango, Banana, Kiwi and Grapes)
• Honey 

Process: 

Add pancake mix in a bowl with water, give a good mix and let it rest for 5 minutes. Make pancakes of your desired shape. You can use a frying pan. I have used appam tawa because I wanted to make mini pancakes. Layer the pancakes on skewers with fruits and top with honey or maple syrup.

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

Mango Pancakes

Mango Pancakes with @itsprolicious

Weekend special Mangolicious Pancakes served with layers of whipped cream and mango pieces. These mango pancakes are a must during mango season. But every year I make these pancakes from the scratch. Thanks to @itsprolicious for this amazing pancake mix. Life became easier 😀😀

Ingredients:

1. Pancake mix from @itsprolicious - 2 cups (depends on how many pancakes you are making)
2. Water (as required)
3. Mango puree - half cup 
4. Butter or vegetable oil 
5. Whipped cream 
6. Mango pieces

Process

1. Add pancake mix in a bowl with water, give a good mix and add mango puree and mix again. 
2. Grease the tawa with butter and make pancakes as shown in the video.
3. In a serving plate, add mango puree using a icing bag, place one pancake, top up with whipped cream and some mango pieces. Repeat the process upto 3-4 layers. Finally add some more cream, mango puree and mango pieces on the top. (You can serve as you wish to.

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

CHOCOLATE WAFFLES

CHOCOLATE WAFFLES (No Egg No Sugar No Maida)

Made with Pure Organic Honey from Akshayakalpa

Akshayakalpa honey is raw and completely natural. All the essential nutrients in the honey such as antioxidants, enzymes, and minerals are preserved. It is not treated with heat, chemicals, or added sugars. This honey is produced using the ethical ways of beekeeping that conserve flora & fauna as well as protect the bee population from the exploitation of commercial honey production.

Ingredients:

Almond flour - one cup

Cocoa powder - half cup

Baking powder -  one tsp

Baking soda - half tsp

Milk - one cup

Vanilla essence - half spoon

Melted butter - 2 tsp

Honey - half cup

Process

1. Mix all the ingredients to make a smooth batter.

2. Preheat the waffle maker as per your brand's instructions and grease with butter. 

3. Pour a small portion of batter and make the waffles. For my model, it takes 3 minutes for the waffles to be done. 

4. Once done, use a wooden spatula and carefully remove the waffles.

5. Place them on the service plate and top up with honey and strawberries or any fruits of your choice.

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

GUJIYA

Gujiya is not merely a Holi treat but a year-round affair. We Bengalis make the same dish with a different name as "Chandrappuli '' and different stuffing (kheer or coconut jaggery stuffing) during Makar Sankranti. My mom used to give a very professional shape to these traditional Gujiya / Chandrapuli, I have learnt from her, though not as perfect as her. 

This Holi, I tried making these with maya stuffing and they turned out delicious though. I have use Gluten Free Baking Flour from Nuttyyogi 

Ingredients for making the dough:

Gluten free Baking flour - two cups

Ghee - half cup

Lukewarm water - as required to make the dough 

For the stuffing:

Mawa / Khoya - one cup

Desiccated coconut - half cup

Chopped nuts - one tsp

Raisin - one tsp

Sugar - half cup (or as per taste)

Cardamom powder - half tsp

Oil / Ghee - for frying 

Edible silver vark and saffron - for garnishing (optional) 

Process :

1. In a bowl take 2 cups of flour and add half cup of ghee. Rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.

2. Add half a cup of water in parts and begin to knead. The amount of water needed will depend on the quality and texture of flour. Knead the dough until it is firm and tight. Cover with a moist kitchen napkin and set aside for 30 minutes.

3. Add 1 cup crumbled or grated khoya in a frying pan. Stir the khoya continuously on a low heat. Cook the khoya until it begins to gather around itself. Add coconut, chopped nuts and raisins, give a good mix. Switch off the heat and add powdered sugar and cardamom powder. I have used powdered sugar as it makes the mixing easier. Mix everything well and keep the stuffing aside. Check the taste and add more powdered sugar if you prefer.

4. Divide the dough into small parts and roll each part in your palms to form a ball. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter as shown in the recipe reel. 

5. Place about 1 to 1.5 tablespoons of the prepared khoya filling inside, keeping the edges empty. And give the share on the edges as shown in the reel. 

6. Heat oil for deep frying in a kadai or pan. Add a small piece of the dough into the oil. If the dough comes up steadily and briskly, the oil is ready. Gently slid the gujia in oil. Just add a few pieces and don’t overcrowd, depending on the size of the pan, you can fry 3 to 4 gujiya at a time. Turn them over carefully and fry the other side. Deep fry them till they have become golden, turning over as needed.

7. Place the fried gujiya on kitchen paper tissues. Fry all the prepared gujiya in batches. Once they are cooled completely, garnish them with silver vark, few saffron strands. You can dip these gujiya in sugar syrup also. We have enjoyed the dry versions, and not the sugar syrup one.

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

Tomato Chutney with Rava uttapam

This Rava uttapam recipe is from my bestie Harshali. I had these yummy breakfast at her place once and became a fan of this platter. Tried following her recipe. 

Ingredients for  Tomato Chutney

👉Cheery tomatoes

👉Garlic cloves

👉Dry tamarind

👉Kashmiri dry red chilli 

👉Salt

👉Coconut slices

In a pan, add oil, garlic cloves, Kashmiri dry red chilli , salt as per taste and cherry tomatoes. Sauté for few minutes. Now add dry tamarind (socked in water for 10 minutes) and coconut slices. Cook in low flame for 3- 4 minutes. Tomato chutney is ready. 

Ingredients for tempering the chutney
👉Oil - 1 tsp
👉Hing - 1/2 spoon
👉Dry red chillies - 1
👉Cumin and Mustard seeds - 1/2 spoon
👉Curry leaves - 5-6

Heat oil to a pan, once warm add hing, cumin and mustard seeds; once they crackle add red chillies and curry leaves. Serve tomato chutney in a bowl and top with this tempering while serving.

Ingredients for Uttapam

👉Rava / Suji - 2 cups

👉Salt as per taste

👉Yogurt - one cup

👉Water - as required

👉Chopped onions (optional)

1. In a mixing bowl, add all the ingredients and mix properly. Let it rest for 20 minutes. 

2. Grease tawa with oil and pour the uttapam batter. Fry both the sides until little crispy. 

Serve hot with Tomato chutney. 

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