Red and Green Chutney for Creamy Dip

 Ingredients for Green Chutney

• 1 bunch of Coriander leaves
• 1/2 bunch of Pudina leaves ( Optional)
• 1/2 inch Ginger
• 3-4 cloves of garlic
• 1/2 chopped Onion
• 1/2 tsp Garam masala
• 1/2 Jeera1/2 tsp Chaat Masala
• Salt as per taste

  Method 

1.  Mix these all ingredients in the grinder and make a smooth paste.
2.  Add 2-3 Tbsp of White dip in this chutney and serve with your favorite starters. 

Red Chutney 

Fried Chicken along with Creamy Dip

 Ingredients Required

• 500 gram Chicken leg pieces or as per Choice
• 1/2 cup Curd
• Salt as per taste
• 2 tsp Readymade Chicken Tandoori Masala ( Any Brand)
• 1 tsp Red Chilli powder

Method-: 

1.  Properly clean the chicken pieces in fresh water. Keep aside for an hour to remove water from it.
2.  Now add curd, salt, red chili powder, and Tandoori masala in it, and mix well.
3.  Keep this marinated chicken aside for at least 2 hours. 
4.  Heat a wok and deep-fried this.
5.  Enjoy Tandoori chicken with the Creamy dip of your choice. 

Creamy Dip

 Ingredients

• 200 Ml Cream
• Black salt as per taste
• 1/2 tsp Balck Pepper
• 1 tsp Chaat Masala
• 1 Lemon

Method

1.  Take a bowl and add 200 ml cream to it.
2.  Add black salt, Black pepper, and Chaat Masala and mix well.
3.  Add the juice of 1/2 or 1 Lemon, as per your requirement, and mix well.
4.  Now your Creamy white dip is ready.

Note-: This creamy dip can also be used as a base for various chutneys. Mix this creamy base with Green or Red chutney to pair with different cuisines. 

Rasmalai recipe with Paneer

 Ingredients required

• 1 liter full cream milk
• 200 gm Paneer
• Elaichi/ Cardamom
• Kesar/ saffron
• Stevia or Sugar as per taste

Method_:1.  Heat a wok and pour the 2 Litre milk and let it boil on low flame.

    2. Simultaneously boil 2 glasses of water in a cooker (stainless steel cooker only).

    3. Make a paste of paneer in a blender. Make small balls of it. ( approx 10 balls can be made with 200 gm Paneer) 

    4.  Put these balls in the cooker and close the lid. Turn off the stove just when the cooker is about to whistle. DO NOT let the cooker whistle. Do not open the lid immediately, let it cool completely. 

    5.  When the milk starts to thicken, add kesar, Elaichi powder, and sugar to it and stir well. Turn off the flame when the sugar dissolves completely. (If you are putting stevia, then it should be added once you turn off the flame.) 

     6. Now take the paneer balls carefully from the cooker, slightly press and remove the excess water from it and shift it into the prepared milk mixture. 

    7.  Sprinkle some badam on it and let it set in the refrigerator before serving.

Note-: Use cast Iron Wok as milk recipes become super tasty in it

LOBRAR TORKARI

Dear friends, this recipe is specially made during the  Durga Puj. This is a  Bengali Mixed Veg Sabzi (Labra Torkari) … It goes extremely well with Bengali Bhoger Khichuri. Hope you will try it. :) 

 INGREDIENTS

Brinjal- 2 pcs cubed

Carrot- 2 pcs cubed

Cauliflower - 7-8 florets 

French beans- 5-6

Potatoes- 2 medium sizes cut into cubes

Drumsticks- 2

Peas- 1/2 cup

Pointed Gourd ( Parval) - 4-5 cut into cubes

Pumpkin- 1/2 cup cubed

Mustard Oil- 1/3 cup

Tej Patta ( Bay leaves)- 2

Dried Red Chilli - 2

Panch phoron - 1.5 tsp

Grated coconut- 1/4 cup

Jeera Powder- 1.5 tsp

Ginger paste- 1 tbsp

Kashmiri Red chili powder - 2 tsp

Turmeric powder- 

Green chili- 2 slit

Sugar - 2 tsp

Ghee- 2 tbsp

Salt- as per taste

Garam masala- 1.5 tsp

Water- 1 cup

Coriander leaves for garnishing

METHOD

1. Heat a pan and put mustard oil and bring it to the extremely hot.

2. Add bay leaves, Dried Red chili, Panch phoron splutter all then mix cubed potatoes, pointed gourd, carrot, drum stick, cauliflower, salt, turmeric, and grated coconut cover it and cook on a medium flame for 5-7 minutes. ( In this stage we don't mix all veg together as some veg take minimum time to get cook)

3. Now add pumpkin and cook for another 5 minutes. 

4. Add brinjal, Peas, ginger paste, jeera powder, red chili powder, and water mix well cover it again and cook for 10-15 minutes on a medium flame.

5. Now add slit green chili, salt, and sugar mix it and cook on a medium flame for 2 minutes without a lid then switch off the gas. 

6. Add garam masala and ghee. Mix together well. Garnish with coriander leaves and serve with hot  Bengali Khichuri. 

CABBAGE PEAS CUURY

Ingredients 

• Cabbage (patta gobhi) about 4 cups shredded, about 400 gms
• Green peas 1 cup
• Ginger 1 ½ inch piece
• Green chilies 1-2
• Cumin seeds 1 tsp
• Coriander leaves 1 bunch
• Tomatoes 2 medium 
• Asafoetida 2 pinch
• Turmeric powder ½ tsp
• Red chili powder ½ tsp
• Coriander powder 2 tsp
• Garam masala ¼ tsp
• Salt 1 ¼ tsp or to taste
• Kasoori methi (Dry Fenugreek leaves) ¾ tsp
• Oil 1½ tbsp

Method -: 

• Wash the cabbage and finely shred the cabbage into about 2 inches long pieces. (Start cutting the cabbage from a side. Then change the side to get even pieces).
• Wash the green peas and keep aside.

   

• Make a paste of coriander leaves, ginger and tomatoes. Keep aside.

   

• Heat oil in the wok on medium heat . Add cumin seeds.

   

•  When seeds change the color add asafoetida. Reduce the heat and add green peas and chopped chilies and fry for few seconds.

 

• Once peas are soften add cabbage and let it cook 10-12 minutes.

   

• Mix tomato paste in it. Now add turmeric powder, salt,red chili powder, garam masala, kasoori methi and coriander powder mix well . Cover the lid and cook the vegetables on low heat until cabbage  get tender.

 

 

• Serve with chapati.

         

MIXED VEGETABLE

Ingredients :

150 gm cauliflower

150gm French beans
150 gm carrots 

4 Onion (cut into rings)

1/2 cup shelled peas

1" ginger grated

2 green chillies chopped

3 tomatoes chopped

1/2 tsp haldi powder(turmeric)

1/2 tsp garam masala

1 tsp dhania powder (coriander)

1/2 tsp red chilli powder

1 tsp tandoori masala

2 laung (cloves) crushed to a powder

Oil

Method : 

 

• Peel carrots. Divide into two lengthwise. Cut into diagonal slices.
• Thread french beans. Cut into 1/2" diagonal slices. Cut cauliflower too.
• Heat oil. add onions and cook till transparent.
• Add ginger and green chillies. Cook for 1 minute. add haldi powder. Mix well.
• Add tomatoes and cook for 3-4 minutes.
• Add garam masala, dhania powder and red chilli powder. Cook till oil separates.
• Add beans, carrots, cauliflower and peas. Stir fry for 3-4 minutes. Cover and cook on low flame till vegetables are done.
• Add tandoori masala and powdered laung. Mix well. Serve hot.

TOMATO FRY

Ingredients

Tomato – 3 nos

Onion – 3 nos Kashmiri chilly powder – 1 tbsp Tomato sauce – 1 tbsp Salt - as required Oil – 1 tbsp Mustard seeds – ½ tsp Curry leaves - 1 sprig Coriander leaves - to garnish

 Method

• Chop tomatoes and onions into thin rings.
• Add oil to a Kadai and splutter mustard seeds.
• Add chopped onions and curry leaves and saute till they slightly start to brown.
• Meanwhile mix red chilly powder and tomato sauce with the chopped tomatoes.
• Add this to the sauted onions, add salt and mix well.
• Add 2-3 tablespoon of water, mix well and close with a lid.
• Cook on simmer for 5 minutes.
• Garnish with chopped coriander leaves.

BREAD UTTAPPA

Ingredients:

§  3  slices of white bread

§  3 tbsp sooji coarse (semolina)

§  3 tbsp all-purpose flour, (maida, plain flour)

§  1/2 cup butter milk

§  Salt as per taste

§  1/4 tsp cumin seeds (jeera)

§  1/4 cup bell pepper finely chopped

§  1/4 cup tomatoes finely chopped, remove the seeds

§  I green chili finely chopped

§  2 tsp ginger finely shredded

§  2 tbsp green coriander finely chopped

§  1-1/2 tbsp oil    

    Method:

1.      Remove the crest from bread and cut them in small pieces.

2.      In a mixer add bread, sooji, all-purpose flour, salt, yogurt and water, blend to a thick and       smooth paste.

3.     Take out the batter in a bowl and add the remaining ingredients, cumin seeds, bell pepper,    tomatoes, ginger, green chili, and cilantro, mix it well. Batter should be thick in consistency    add more water if needed, batter should not be too thick but should not be runny.

4.      Heat the skillet over medium heat and lightly grease the skillet.

5.      Pour about 2 tablespoons of batter and spread consistency should be of thick pancake.

6.     Pour little oil around uttapam. Let it cook for about 2 minutes and turn them over, bread        uttapam should be golden brown from both sides and this should take about four minutes. 

7.  Serve bread uttapam with your choice of chutney, I like to serve with coconut        chutney or green  chutney.        

SWEET CORN SOUP

TOMATO SOUP

SET DOSA

Ingredients:-

2 cup rice
1/2 Urad Daal
2 tsp Fenugreek seeds ( Methi)
1 cup Poha ( Flattened rice)
2 tsp Salt

Method :-

 

• Soak the rice and falattened rice together in a bowl and the urad daal along with the fenugreek seeds in another bowl for 6 hours.
• Grind the urad daal into a very very smooth batter. Pour this into a large container.
• Grind the rice and poha into a smooth paste adding just the required amount of water. 
• Combine the urad daal and rice batter add salt to taste and set aside for 12 hours or overnight until the batter ferments.
• Once batter is risen in volume, stir the batter just a little to combine it through. Take care not to stir it vigorously, as it loose it fluffiness.
• Heat a tawa over medium heat, pour a ladleful of batter over it and allow it to spread on its own.
• The set dosa is like a pancake. Its a little thick and fluffy. Cover the dosa with lid and allow to cook its own steam foe a few minutes.
• Serve with Coconut chutney or Tomato onion chutney.

TOMATO ONION CHUTNEY

Ingredients :-

4 Large Tomatoes

1/2 cup small onion ( Shallot)

1 Green chilly

1/4 tsp Hing

1/2 tsp Turmeric

Oil

For Tadka

1 tbsp sesame ( Til) 

Oil

1/2 tsp Mustard seeds

1 tsp Urad daal

Curry leaves

Method:

      

• Heat oil in a pan add chopped onion and saute until soft and tender.
• Add chopped tomatoes, green chilly , salt, hing, and turmeric powder saute until tomatoes are soft and almost has evaporated.
• Allow mixture to cool and then grind in to a smooth paste.
• Heat oil and add mustard seeds, sesame, urad daal and curry leaves. Allow it to crakle. Stir for few second.
• Pour into tomato paste.