Thursday, 28 November 2013

Aloo paratha

                  Aloo Ka Paratha is one of the most famous break fast dish in Northern and Central states of India.Like all other fried Indian Breads, it becomes more tasty when it is eaten with mango pickles or mint chatney.

·         Refined Plain flour -1 ¼ cups
·         Wheat Atta -¾ cup

For making dough
·         Ajowain-1/4 cup
·         Curd-1 tbsp
·         Oil -1 ½ tsp.
·         Baking powder-1 pinch
·         Baking soda-1 pinch
·         Salt - 1/4 tsp.
·         Dry yeast- 1/4 tsp.
·         Milk -1/2 small cup
·         Water- as require
For making stuffing
·         Mashed potato-1 cup
·         Green chili (finely chopped)-2 nos.
·         Chopped coriander leaves-1/2 cup
·         Grated ginger-1/2 tbsp.
·         Cumin seed-1/4 tsp.
·         Asafoetida- 1pinch
·         Garam masala powder-1/4 tsp.
·         Mango powder-1/4 tsp.
·         Salt- to taste
·         Oil-for frying

·         Take hot milk. Mix dry yeast with it keeps aside till the yeast is dissolved into milk.
·         Take a mixing bowl. Put flour and Atta in it. Put all above dough ingredients in it except water and mix with hand well.
·         Pour milk mixture in it and mix it. Make a soft dough by sprinkle the required  water and keep aside with cover 1 ½  hour.
·         In a mixing bowl take mashed potato .Mix green chili, mango powder, Garam masala powder, grated ginger, salt and coriander leaves in it.
·         Heat a pan. Put 1 tsp. oil in it. Give cumin seed and asafoetida in it. When it is being crackle put potato mixture in it. Cook for one minute and remove it from heat and keep aside for cool.
·         Divide the dough into equal portion. Take each portion of the dough  and press it on the palm and flatten it.
·         Stuff potato mixture within it.
·         With a rolling pin flatten the ball into 1” thick paratha using little flour .
·         Heat a tawa. Place the paratha on the tawa and fry it using ½ tsp. oil, till light brown spots appear on both the sides.

·         Serve hot with pickle or chatpata pudina(mint) chatney.

Tuesday, 26 November 2013

Corn Kulcha

Kulchas are typical North Indian recipe and are often eaten with Chole/chickpea curry or can be eaten with simply pickle instead.Most of the North Indians start the day with different types of kulchas in their break fast .  This recipe makes approximately 8-10 Kulchas.


·         Plain Flour-2 cups

For making dough:
·         Yogurt-2 tbsp.
·         Salt-1 pinch
·         Baking powder-1/2 tsp.
·         Baking Soda-1 pinch
·         Luke warm water-As required
·         Sugar powder-1/4 tsp.
·         Milk-1 tbsp.
·         Oil-1 tbsp.
For stuffing:
·         Sweet corn(boiled & lightly mashed)-1 cup
·         Chat masala-1/4 tsp.
·         Salt- to taste
·         Sugar-1/4 tsp.
·         Chopped coriander leaves-1/2 cup
·         Grated ginger-1/2 tsp.
·         Finely chopped green chili-2 nos.
·         Cumin seed-1/4 tsp.
·         Asafoetida-1 pinch
·         White oil- 1 tbsp.

·         Take a big mixing bowl. Put flour and above ingredients except warm water in it. Mix well. Pour required water slowly to make soft dough. Cover it and keep aside.
·         Heat a pan. Pour oil in it. Put cumin seed and Asafoetida in it. When is being crackle put all other ingredients and mix. Cook for 2 minutes. When it is lightly fried, remove it from heat and let it be cool.
·         Divide the dough into equal portion.
·         Take each portion of the dough and press it on the palm and flatten it.
·         Stuff corn mixture within it.
·         With a rolling pin flatten the ball into 1” inch thick paratha using little flour.

·                                              ·    Heat a tawa. Place the paratha on the tava and cook it using ½ tsp. oil, till light                           brown spots appear on both the sides. 
                                       Serve hot with chole or simply pickles.

Sunday, 24 November 2013

Gajar ka Halwa

·        Grated Carrot-3 nos.
·        Grated Mewa/khoya-100 grams.
·        Creamed Milk-1 cup
·        Sugar-3 tbsp.
·        Green Cardamom powder-1/4 tsp.
·        Bay leaf-1 no.
·        Ghee- 1 tbsp.
·        Crashed Cashew nuts-4-5 nos.
·        Raisins / Kishmish-Heaped 1 tsp.
·        Take a mixing bowl. Put grated carrot in it, 30 grams mewa and 1 tbsp. of sugar. Mix it well.
·        Heat ghee in a thick-bottomed pan; add carrot mixture and saute for 2 minutes.
·        Add milk, cardamom powder and bay leaf and cook over medium heat for five  or six minutes or until the milk evaporates and the carrots are cooked .In the meantime (when milk is being evaporate)put khoya and sugar and cook, stirring continuously, till the sugar is melts.
·        Add raisins and cashew nuts continue to cook for one more minute.
·        Then remove from heat and pour it in a serving plate and spread mewa over it.
·        Serve at room temperature.

Saturday, 23 November 2013

Chicken Burger

·         Chicken breast(boiled & paste)-1 piece
·         Burger bread- 2 nos.
·         Onion chopped -1 no.
·         Ginger-Garlic paste -1 tbsp.
·         Tomato (finely chopped)-1 no.
·         Garam  masala powder-1/4 tsp.
·         Coriander  powder-1/2 tsp.
·         White oil- 2 tsp.
·         Coriander leaves(chopped)-1 handful
·         Green chili-2 nos.
·         Olive oil- 1 tsp.
·         Bread crumbs-As require
·         Salt-To taste
·         Potato powder-As require
·         Cheese spread/ Mayonnaise -As require
·         Cucumber (Cut into ring)-6 pieces
·         Tomato(cut into ring)-6 pieces

·         Cut a Burger bread into two horizontally.
·         Take a pan .Put oil in it. When  oil is hot, put onion and ginger-garlic paste and cook for two minutes.
·         When the colour is becoming light brown, put tomato and green chili  in it. cook for another 1 minute.
·         Then put chicken paste and mix well. Then put coriander powder, Garam  masala , salt and lastly the coriander leaves.
·         When it just becomes dry ,remove from heat and keep aside for cool. Mix potato powder with it for good binding.
·         Divide this into two big balls and flatten them by pressing with palm. Roll them on bread crumbs. Then shallow fry them.
·         Saute Burger bread in hot olive oil. Spread over it the cheese spread or mayonnaise
·         Place the chicken in between the bread and put on it the cucumber and tomato ring and cover with the upper part if the bread. If you wish you may put cheese slice and lettuce leave  in between it.
·         Serve with  healthy fruit juice on a sunny Sunday morning. 

Monday, 18 November 2013

Jeera (cumin seed) Biscuit

·        Refined flour- 2 cups
·        Cumin seed-2 tsp.
·        Salt-1/2 tsp.
·        Baking powder-1 tsp.
·         Powder sugar-1/4 cup
·        Oil-1/4 cup
·        Butter-1/4 cup
·        Egg (lightly beaten)-1 no.
·        Mix flour, salt and baking powder together. Mix cumin seeds in it also.
·        In an another bowl mix sugar, oil and egg very well. Add flour mixture to the egg mixture and kneed into a soft dough. If needed can mix little bit of milk. For better result try to avoid water to make dough.
·        Leave it for ½ an hour in a tight container.
·        Divide the dough into small equal portions. Roll each portion into a ball and flatten them by pressing them with palm and finally cut each ball by cookies cutter as shape you like.
·        Place this on the baking tray. There is no requirement to grease the tray. But if you like ,you can do it.
·        Preheat the convection oven at 180 degree centigrade.
·        Bake for fifteen to eighteen minutes, or until it becomes light brown.
·        Remove the tray from the oven and let it be cool. Then store it in an air tight container.

Tip: When the down side of the biscuit will become brown, then your cookies is ready….

Sweet Samosa

·       Grated coconut-1 no.
For dough:
·       Plain flour-1 cup
·       Oil-11/2 tbsp.
·       Salt 1 pinch
·       Honey-2 tbsp.
·       Baking powder-1/4 tsp.
·       Water-As required to kneed a hard dough
For tempering:
·       Ghee-1 tbsp.
·       Sugar-1 and ½ handful
·       Green cardamom powder-1/4 tsp.

·       Mix all ingredients for the dough except water and rub thoroughly.
·       Sprinkle water and make hard dough. Set aside for about ½ an hour.
·       Heat the ghee. Add grated coconut and sugar. Mix all together and cook for 15 minutes.
·        Stir constantly in low medium flame. When ready put cardamom powder in it .Mix well.
·        Remove from heat and let it be cool.
·       Divide the dough into equal eight portions. Roll each portion into a thin oval shape and cut it into two semi – circles.
·       Take a semi - circle. Apply water on the straight edge of the semi -circle. Hold the semi-circle in your hand , fold the straight edge, bringing together the watered edge, seal watered edge into a triangular pocket.
·       Stuff the coconut mixture and then seal the upper edges.
·       Repeat with the rest.
·       Deep fry in oil till it becomes golden brown and serve.

Sunday, 17 November 2013

Baked Crunchy Corn Chicken

               If it concern the taste then any one have a trivial choice for fried items, I am too fond of fried items but sometimes we should also go for baked recipes,especially KFB chickens are our favorite though these are deep fried in high temperature.oven baked similar items should be substitution to the fried ones. 


·     Chicken  (Breast boneless)  - 250 grams.

For Marinate:

·        Mustered  Powder – 1/4 tsp.
·        Green chillies (finely          chopped) – 2 nos.
·        Garlic Paste - 1 tbsp.
·        Lemon Juice – 1 tbsp.
·        Garam masala powder – 1/2     tsp.
·        Oil - 2 tbsp.
·        Red chilli powder – 1/2 tbsp.
·        Salt – to taste.

·        Egg  - 1 piece.
·        Salt – to taste.
·        Cornflakes – as required.

·        Wash chicken Breast first and cut it into four pieces. Make required pieces by cutting each piece horizontally, finally cut each horizontal piece into two.  
·        It is very important to remove extra moisture from the pieces using bloat papers or cotton towels.
·        Take chicken in a mixing bowl and marinate with the above mentioned ingredients and leave it for at least for an hour.
·        Then beat egg well and add salt to it.
·        Now take cornflakes and crush them lightly.
·        Then dip the chicken into egg and coat with crushed cornflakes by pressing them firmly.
·        Preheat Convection oven to 200 degree centigrade.
·        Place chicken on low wire rack, cook it for 20 minutes.
·                                                    Serve hot with Mayonnaise deep.     

Sunday, 10 November 2013

Fish Jhal (Machher Jhal)

Though it is very common recipe, still I am putting one of my and bong's favorite food item into my blog. Especially, after a long travel or after a series of rich/junk and heavy meals this is what we would like to have. Even on a special bengali occasion, we would have this as, one of the comfort foods to balance with all the rich food items. 

·         Fish pieces (Rohu/Katla)- 4 nos.
·         Onion slices-1 no.
·         Capsicum slices-1 no.
·         Salt- to taste
·         Turmeric powder-1/2 tsp.
·         Kashmiri red chili powder-1 tsp.
·         Panch phoron(Panch phutana)-1/4 tsp.
·         Chopped Coriander leaves-2 tbsp.
·         Green chili-4 nos.
·         Mustard oil- as required.


·         Mix turmeric powder & salt with fish pieces.
·         Heat a pan with oil. Fry fish pieces into hot oil till it becomes brown. Remove it from heat & keep aside.
·         Put panch foron into the remaining hot oil. When is began to splutter put onion and capsicum into it. Cook 1 minute.
·         In a bowl mix turmeric powder, Kashmiri red chili powder salt and ¾ cup water together.
·         Put this mixture in it. When it began to boil put chopped coriander and green chili, put fried fish pieces also.
·         Leave it for boiling with cover for 10 minutes in low flame.
·         Remove the pan from heat, spread coriander leaf over it for garnishing.
·         Serve hot with hot steam rice. 

Sunday, 3 November 2013

Kesar Phirni - Diwali Festival Special

 Kesar  Phirni

·        Milk-1 liter
·        Khoya / Mewa - 50 gams.
·        Condensed Milk-1/2 tin
·        Salt-1 pinch
·        Sugar-1/2 cup
·        Kesar stands -1/2 tsp.
·        Green cardamom (dry roast & powder) - 3-4 nos.
·        Bay leaves -2-3 nos.
·        Cashew nuts powder -2 tbsp.
·        Rose Water-2 drops.
·        Rice powder (Gobindo bhog rice)-3 tbsp.
·        Water-As require
·        Dry fruits-As desire

·        Take a deep based sauce pan. Heat it with 1 lt. milk to boil.
·        Now in the mean  time  make a smooth thick paste of rice powder with water.
·        When  milk is boiling put in it  rice powder paste. Sugar, salt, Bay leaves and Cardamom powder. Cook the  milk  5-6 minutes  by frequent stirring.
·        Now put the remaining  ingredients  into the milk and boil till the milk became reduce and thicken.
·        Remove from heat  and  put  it  clay pots.
·         Garnish with as desired dry fruits.

·         Serve  hot or cool as you like in this festival