EASY TO COOK BREAKFAST RECIPE – CHOWMEIN+NOODLES

Breakfast is the most important meal of a day. Since it’s the first meal of our day, we should keep in mind about the amount of consumption as well as nutrients we are taking.

This CHOW-OODLES is one of our family favourite. My mother and father love to eat Chowmein more and me and my sister are huge fan of Noodles. So keeping in mind about each of our preferences, this recipe together with loads of veggies is just perfect for us.

Here I have used Beans, capsicum and carrots. If wish you can use cauliflower, cabbage shreds, Potatoes as well. You can add any veggies of your choice. Also this is a no Onion, no garlic recipe. I haven’t used any chilli since we are not a chilli fan. But addition of chilli flakes will make this happy bowl more yummy.

• Cuisine – Indian
• Course – Breakfast/ Tiffin
• Prep time -15 minutes
• Cooking time -20 minutes
• Author Tina

INGREDIENTS

• 2 Packet Maggie Noodles
• 2 Packet Chowmein
• 1 Tsp Black Pepper Powder
• 1 Tsp Black Salt
• Beans(8-10 pieces)
• Carrot (2 medium size)
• Capsicum (1 large).
• Soya Oil to Cook

RECIPE STEPS

1. Soak Chowmein in hot water for 5 minutes.
2. Take it out from the water and set aside.
3. Boil Maggie Noodles in water for 5 minutes.
4. Also drain the water and set aside.
5. Put this in a bowl. Add cold water. Immediately take it out. (This step helps in reducing stickiness).
6. Cut veggies into thin slices.
7. Pour oil in pan.
8. Put the veggies for frying.
9. Add 1 tsp Black Pepper Powder, 1 Tsp Black Salt.
10. As veggies soften after frying for few minutes, add 1 Packet Maggie Masala.
11. Add the Noodles- Chowmein.
12. Mix everything carefully.
13. Sprinkle another packet of Maggie Masala and finish cooking.

Serve with tomato ketchup.

MISHTI NIMKI / FRIED SWEET CRACKER RECIPE

The biggest festival of nation – Durga Pujo, has come to an end. Ma Durga left for her home with her family after spending days at her maternal home.

As Ma Durga immerses in water, Bengali does Bijoya Dashami, a ritual where people touch feet of their elder, and seek their blessings, exchange sweets. People visit family, Friends, treat each other with sweet or salty snacks like Nimki, Chanachur. It’s an age old tradition.

My mother cooks Nimki for this occasion since my school days. We treat our guests with homemade Kucho Nimki and sweets. This year, Ma prepared this Mishti Nimki for this eve. This Mishti Nimki- it’s just the sweeter version of the salty Nimki. Deep fried Nimkis are dunked in a sugar syrup, thus making it sweet and also an awesome easy-to-cook Sweet Recipe.

NOTE

1. Nimki can be of any shape, depending on preference.
2. Always dip the salty Nimkis in sugar syrup immediately after frying. Let it soak for 20 minutes.
3. Crush cardamom or cloves can be used for making syrup flavourful.

This NIMKIS can be stored in Air tight container for months.

• Cuisine – Bengali
• Course – Snack/Desserts
• Prep time -40 minutes
• Cooking time -20 minutes
• Author Tina

INGREDIENTS

• 4 Cup Whole Wheat Flour
• 1 tsp Salt
• 1 Tsp Baking Powder
• 4 Tablespoon Oil (Preferred soya oil or Sunflower oil)
• 1 Cup Sugar
• Water
• Soya Oil to Fry

RECIPE STEPS

1. Take a bowl. Take the whole wheat flour.
2. Add salt, baking powder.
3. Add 4 Tablespoon Oil.
4. Mix Everything.
5. Use in mixing everything. As the Flour starts crumbling in palm, start adding water.
6. Made a tough dough.
7. Smear oil on the top, rest it for 30 minutes.
8. Pour oil in kadai. Boil it on High flame till smoke starts coming out.
9. After 30 minutes, make balls from the dough.
10. Roll paratha from the dough ball.
11. Cut the paratha with a knife- vertically and horizontally.
12. Start frying them in oil. Fry them golden.
13. Pour 1 cup water in another kadai. Add 1 Cup sugar. Boil it to prepare sugar syrup. Check the consistency. The syrup shouldn’t be too thick.
14. Transfer the Nimkis in sugar syrup as soon it gets fried.
15. Soak it for 10-15 minutes
16. Transfer to a plate. Let it cool. Serve.

KEEMA ALOO CURRY | MUTTON KEEMA CURRY RECIPE

A delicious easy to cook recipe

Aloo Keema curry tastes fabulous with roti. You can also pair this recipe with pulao.

• Cuisine – Indian
• Course – Main Course
• Prep time -15 minutes
• Cooking time -20 minutes
• Author Tina

INGREDIENTS

• 300 GM Mutton Keema
• 1 Cup Potato Cubes
• 1 Onion
• 1 Tomato
• 6 Garlic Cloves
• 2 Tsp Garam Masala Powder
• 1 Tsp Turmeric Powder
• Salt to taste

Recipe Steps

1. Pressure cook the Keema and potato cubes. Add 1 tsp turmeric powder and 1 Tsp Salt.
2. Cut tomato, Onion, garlic cloves and ginger slice into thin slices. Make paste.
3. Take 1 Tsp Garam Masala Powder and 1 Tsp Turmeric Powder in a bowl. Make paste.
4. Add mustard oil in pan.
5. Fry the Potato Cubes and set aside.
6. Add the tomato onion paste.
7. Add salt to taste.
8. Saute them.
9. Add the spice paste.
10. Add the keema.
11. Mix everything.
12. Cook for few minutes.
13. Add water as much needed.
14. Cook till water absorbs the flavour of masala.
15. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

BESANER DHOKAR DALNA | DHOKAR DALNA RECIPE | BENGALI DHOKAR DALNA

Dhokar Dalna, one of the most popular and loved recipe of Bengal. Be it any festival or celebration of any auspicious occasion like Paite (Sacred thread ceremony), annaprason (first rice eating ceremony), sadh (baby shower ceremony), this Bengali delicacy is a must in the platter. Fried Dhokas cooked in a spicy mushy gravy makes a delightful meal.

To skip the regular version of cooking this recipe with Cholar Dal, I have used Besan in cooking this authentic recipe. And it turned out magnificent.

• Cuisine – Indian
• Course – Main Course
• Prep time -30 minutes
• Cooking Time -15 minutes
• Author Tina

INGREDIENTS

• 1 Cup Besan
• 1 Tsp Turmeric powder
• 2 Tsp Garam Masala Powder
• Salt and Gur to taste
• 1 Tsp Baking Powder
• 1 Tomato
• 1/2 Inch Ginger Slice
• 1 Tsp Coriander Powder
• Mustard Oil to Cook

RECIPE STEPS

1. Take a bowl. Take the Besan in bowl.
2. Add salt to taste, pinch of turmeric powder.
3. Add water and prepare the batter.
4. Add 1 tsp Garam Masala Powder.
5. Whisk everything.
6. Set aside for 30 minutes.
7. Add 1 tsp Baking Powder. Whisk again.
8. Pour the mixture in butter greased box.
9. Bake for 20 minutes.
10. Cut into cubes and fry them.
11. Fry them golden brown and set aside.
12. Cut tomato, Ginger Slice. Make a paste.
13. Add the spices in a bowl. Add water and make paste.
14. Now put the tomato paste in same oil.
15. Start frying.
16. Add salt to taste.
17. Add water once masala starts changing colour.
18. Add the spice paste.
19. Add gur to taste. Cook for few minutes in medium flame.
20. Mix well.
21. Add the fried dhoklas.
22. Sprinkle 1 tsp Garam Masala Powder and finish cooking.

BHAPA DIMER CHOP | BENGALI STYLE CHOP RECIPE DURGAPUJA SPECIAL RECIPE

Bhapa Dimer Chop – a modified version of Bengali classic Dimer Devil. Here instead of boiled eggs,baked eggs have been used for cooking this recipe. Baked eggs coated with biscuit crumbs and then dipped in masala loaded besan batter , fried till crisp.

This recipe will be an absolute treat for DURGA PUJO FEAST. Serve this crispy starter over a hot cup of tea, a perfect ADDA SET UP.

My fondness for Chop grew with the absolute lipsmacking delicacies that we often used to buy from our Parar Choper Dokan (Neighborhood store selling croquettes and fried foods). And the love developed when my mother started preparing this at our kitchen.

This Durgapuja is different from other years. It’s better to indulge in home-cooked food rather than ordering from outside. So to make our palate interesting, I was thinking about cooking something unique,yet flavourful. So tiger with my mother, I chalked out this delightful starter recipe that will make you drool.

• Cuisine – Bengali/Indian
• Course – Starter
• Prep time -10 minutes
• Cooking time -40 minutes
• Author Tina

INGREDIENTS

For BHAPA EGG (STEAMED EGG)

• 3 Eggs
• 1 Onion
• 4-6 Garlic Cloves
• 1 Tsp Black Pepper Powder
• 1 Tsp Garam Masala Powder
• 1 Tsp Coriander Powder
• Turmeric Powder pinch

FOR BESAN BATTER

• 3 Cup Besan (Gram flour)
• 2 Tsp Whole Wheat Flour
• 1 Tsp Rice Flour
• Salt to taste
• Turmeric powder pinch.
• Gur pinch (optional)
• 1 Tsp Carom Seeds
• Nigella Seeds (pinch).

Soya Oil to Fry

Biscuit Crumbs

HOW TO COOK BENGALI STYLE BHAPA DIMER CHOP

BAKE EGGS

1. Take a bowl.
2. Break eggs and put it in Bowl.
3. Add 1 tsp Garam Masala Powder,1 tsp Black Pepper Powder, salt to taste, pinch of turmeric powder, 1 tsp Coriander Powder.
4. Chop the onion and garlic cloves.
5. Put it in Bowl.
6. Mix everything.
7. Take a box. Grease with butter/ghee.
8. Pour the egg mixture.
9. Bake for 20-25 minutes. (Time of baking varies, check by inserting a knife. Bake till knife comes out clean).
10. Take out on a plate.
11. Cut into cubes/slices(,shapes of your choice)

BESAN BATTER

1. Take a bowl.
2. Add besan, whole wheat flour, rice flour.
3. Add carom seeds, Nigella Seeds, salt to taste, pinch of turmeric powder.
4. Mix the dry ingredients first.
5. Slowly add water and prepare the batter.
6. The batter shouldn’t be too runny.

FRY CROQUETTES

1. Pour soya oil in pan.
2. Let it boil till smoke starts coming out.
3. Then lower the flame.
4. Take cubes of Bhapa Egg. (One by one).
5. Roll in biscuit crumbs.
6. Then dip in Besan batter.
7. Put it in pan.
8. Fry in medium flame.
9. Fry each croquettes till it becomes golden outside.
10. The croquettes should be crisp outside.
11. Drain out the excess oil.
12. Serve with hot tea.

EGG NOODLES RECIPE | HOW TO COOK EASY EGG NOODLES | DURGA PUJO SPECIAL RECIPE

Noodles are something that everyone loves. If you are a noodle lover, then this easy egg noodles recipe is a must try. Being fan of Indo-Chinese dishes, we often make this egg noodles recipe at home. Combination of egg and veggies ,gives this dish a healthy dose. You can use as many veggies as you wish. Here I have added capsicum, carrots and onions. This is a great snack recipe which we prefer to indulge in Dinner.

Pair it with any Manchurian or curry based dish. We have paired it with scrambled egg feast.

This is an easy to cook recipe, and can be made with easily available ingredients. If wish extract the egg yolk, to make your treat healthier.

If you love your Noodles spicy, add dry red chilli flakes.

TIPS TO COOK PERFECT NOODLES

1. Boil noodles carefully, otherwise noodles will become sticky. Add little bit oil in the water, it solves the issue of stickiness.
2. Stir fry veggies carefully, soften them. Don’t burn them. Make sure to fry veggies in medium flame.

• Cuisine – Indo-Chinese
• Course – Snack/Main Course
• Prep time -20 minutes
• Cooking time -15 minutes
• Author Tina

INGREDIENTS

• 3 Packets Noodles
• 3 Onion
• 2 Capsicum
• 2 Carrot
• 1-2 Egg
• 1 Tsp Black Pepper Powder
• 1 Tsp Garam Masala Powder
• Salt to taste
• 1 Tsp Tomato Ketchup
• Soya Oil to Cook

HOW TO COOK EASY EGG NOODLES

1. Boil noodles in salt water. Drizzle soya oil in the water. This way noodles will not become messy.
2. Drain out the water and set noodles aside.
3. Now drizzle oil in pan.
4. Break 1egg and pour it directly in pan.
5. Toss it and set aside the scrambled egg.
6. Now time to fry the veggies.
7. Chop the veggies into thin slices.
8. Pour oil in pan.
9. Start with carrot frying. Carrots take long time to tend. Cook in medium-low flame. Cover in between to fasten cooking.
10. As carrots get half fried, add capsicum slices. Add salt.
11. Fry them till the capsicum slices start changing colour.
12. Add onion slices. Onion gets cooked easily. Fry carefully so that Onion slices don’t get burnt neither becomes brown. Try to retain the colour.
13. As veggies get cooked, add the noodles. Carefully mix with the already fried veggies. Now cook in high flame, otherwise noodles will stick with the bottom of the pan.
14. Add 1 tsp Black Pepper Powder, 1 Tsp Garam Masala Powder.
15. Mix everything very carefully so that mixing doesn’t break the noodles.
16. Add ketchup. Slowly mix it.
17. Time to add the scrambled egg pieces.
18. Toss them.
19. Transfer to a bowl and serve hot with side dish of your choice.

Now noodles can be served with any Manchurian or chilly based curry or any curry of your choice. We cooked an easy SCRAMBLED EGG FEAST to pair with the noodles.

HOW TO COOK SCRAMBLED EGG FEAST

INGREDIENTS

• 3 Eggs
• 3 Tomato
• 6 Garlic Cloves
• 1 Capsicum
• 1 Onion
• Salt to taste
• 1 tsp Black Pepper Powder

HOW TO COOK SCRAMBLED EGG FEAST

1. Take a bowl. Break eggs and put it in bowl.
2. Add salt to taste, 1 Tsp Black Pepper Powder. Whisk everything.
3. Pour oil in pan.
4. Add the eggs.
5. Stir the egg before it sets.
6. Set aside the scrambled eggs.
7. Now cut the tomato into thin slices. Put it in a blender. Add garlic cloves. Make paste.
8. Put the paste in pan.
9. Add 1 tsp salt.
10. Saute them.
11. Cut Onion and capsicum into cubes.
12. Put it in pan.
13. Toss everything.
14. Add water.
15. Wait for few minutes, till water absorbs the masala paste and the gravy becomes semi-dry.
16. Add the scrambled egg. Toss everything and it’s ready.

See an easy-to-cook recipe , that you can pair with noodles. This recipe will also go well with fried rice or pulao. If want to pair with roti or chapati, make sure to make to thick up the gravy more, as this version is too dry for chapatis.

KOSHA MANGSHO (BENGALI MUTTON CURRY ) – DURGAPUJO SPECIAL RECIPE

A delicious spicy Bengali Mutton Curry cooked with Mutton and spices in mustard oil.

KOSHA MANGSHO – a must in all Bengali festivals or any special occasion. This Bengali Mutton Kosha is a bit at every Durga Pujo. Since only few days left to celebrate the biggest festival of Bengal, I am sharing recipes that will make Durga Pujo feast more alluring.

Kosha Mangsho – A popular traditional Bengali dish,cooked in a thick tomato-onion gravy together with Garam masala powder adding strong flavour to the curry.

There are two ways to COOK this KOSHA MANGSHO

1. Marinate mutton pieces overnight with yoghurt and papaya zest and then slow cook in Kadai. Overnight marination gives adequate tenderness to the Mutton and the slow cooking process makes mutton curry more luscious.
2. Other step is to pressure cook mutton for 20 minutes before cuddling them with spices in Kadai.

It’s best to use mustard oil to cook mutton curry since the pungent smell makes it more tempting.

• Cuisine – Indian (Bengali)
• Course – Main Course
• Author Tina

INGREDIENTS

• 500 gm Mutton
• 2 Tomato (large)
• 3 Onion (large)
• 8-10 garlic cloves
• 1/2 inch Ginger slice
• Green Chilli
• 1 tsp Turmeric Powder
• Salt to taste
• 1 tsp Sweet Curd
• 1 tsp Garam Masala Powder
• 1 tsp Sugar
• Mustard Oil to Cook

HOW TO COOK BENGALI MUTTON KOSHA

1. Marinate Mutton pieces with 1 tsp turmeric powder and salt to taste.
2. Marinate for 30 minutes.
3. Cut tomato, Onion into thin slices.
4. Put it in pan. Add 4 Garlic Cloves.
5. Saute for few minutes.
6. Wait for few minutes till veggies soften and change its colour.
7. Put it in mixer alongwith ginger slice. Make paste.
8. Put the mutton pieces in cooker. Add 1 Onion (dices), 4 Garlic Cloves. Cook for 20 minutes
9. Add mustard oil in pan.
10. Temper the Oil with 1 tsp Sugar.
11. Put the masala paste of tomato-onion . Saute for few minutes till masala starts changing colour.
12. Take a bowl. Add 1 tsp turmeric powder, 1 Tsp Garam Masala Powder, 1 Tsp Salt, 1 Sweet Curd(sweet curd gives nice colour to the mutton, adds more texture and taste than yoghurt) little bit water and make smooth paste.
13. As the tomato onion gravy paste start changing colour, add the curd paste.
14. Cook in medium-low flame.
15. Add the boiled mutton pieces.
16. Cook in medium flame, let the Mutton pieces get cooked on its own.
17. Add salt to taste.
18. Add 1 tsp Ghee.
19. Mix everything well.
20. Add water.( Use the Mutton stock and the water poured in masala keeping bowl).
21. Let it cook in medium flame now.
22. Cook till oil starts floating on top.
23. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

It goes best with rice or pulao.

PANEER TIKKA RECIPE | DRY PANEER TIKKA COOKED ON KADAI | STARTER RECIPE

https://www.instagram.com/reel/CGH7uFClVvJ/?igshid=78wgq4qdradw

A popular starter recipe cooked from marinating paneer chunks with spices and then dry roasting them on kadai. This dry version of Paneer Tikka is mainly served as starter.

There are two versions of Paneer Tikka – one is Paneer Tikka Gravy which is used as starter as well as side dish for roti/pulao. This veggie Special , quick and easy paneer preparation is very popular for its flavour.

• Cuisine – Indian
• Course – Starter
• Prep time -30 minutes
• Cooking time -10 minutes.

INGREDIENTS

• 200 GM Paneer
• 1 Tsp Garam Masala Powder
• 1 Tsp Coriander Powder
• Salt to taste
• 1 tsp Ginger Paste

HOW TO COOK PANEER TIKKA ON KADAI

1. Cut paneer into cubes. Wash them thoroughly. Soak it in lukewarm water for at least 30 minutes before any further steps.
2. Then take the paneer in a bowl.
3. Add salt to taste, 1 Tsp Garam Masala Powder, 1 Tsp Coriander Powder. Coat paneer cubes well. Marinate for 30 minutes.
4. Next put the marinated paneer cubes in Kadai. Roast them in medium flame.
5. Transfer to a plate , it’s ready to serve.

KADAI PANEER – NO ONION NO GARLIC PANEER RECIPE | DURGA PUJO SPECIAL RECIPE

Just few days left for Navratri, so here comes no onion no garlic meal – Kadai Paneer.

A flavourful dish cooked in a tomato based gravy without any onion and garlic. The signature of this recipe is that despite being cooked in minimal ingredients, the aroma and flavor of this recipe is outstanding.

It is another one of the popular paneer recipe available on menu of all restaurant.

Kadai Paneer gets its unique flavour from the freshly ground KADAI MASALA. Will soon upload the detailed preparation on my Blog.

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author – Tina

Always dry roast the spices till it becomes fragnant, then grind to a fine powder, to get the best aroma in the curry.

INGREDIENTS

• 500 gm Paneer
• 3 Tomato
• 1/2 inch Ginger Slice
• 4 Tablespoon Kadai Masala
• 2 tsp Garam Masala Powder
• 1 Tsp Turmeric Powder
• Salt and Gur to taste.
• 1 tsp Lime juice
• 1/2 Beetroot

HOW TO COOK KADAI PANEER

1. Soak paneer in warm water for 10-15 minutes.
2. Then marinate paneer cubes with salt and lime juice for at least 15 minutes.
3. Cut tomato into slices. Squeeze ginger and put it in blender alongwith tomato slices. Cut beetroot into thin slices. Make a smooth paste.
4. Add butter in pan.
5. Fry paneer cubes. Set aside after frying.
6. Pour oil in pan.
7. Add the masala paste.
8. Saute in medium flame for few minutes.
9. Add the Kadai Masala, 1 tsp Garam Masala Powder and salt to taste.
10. Cook till masala starts changing colour.
11. Add water as much needed.
12. Wait till water starts boiling.
13. Add fried paneer cubes.
14. Add gur to taste.
15. Cook for few minutes more.
16. As water absorbs the flavour of masala, it’s ready.
17. Sprinkle 1 tsp Garam Masala Powder if wish.

PANEER BUTTER MASALA (RESTAURANT STYLE RECIPE AT HOME)

Called by various names, as Butter Paneer , Butter Paneer Masala ,is one of the most popular Paneer Recipe in India. A rich creamy dish of Paneer cooked in a tomato-cashew sauce. Spices such as red chilli powder, Garam masala powder, are also used.

I had first enjoyed this PANEER RECIPE when I took a trip in Varanasi, in my School days. A creamy gravy of cashews and tomatoes adding nutty flavour to the curry took my heart at very first bite. Since then I have tried this recipe at several restaurants and even My mom tried this recipe at home.

WHAT MAKES PANEER MAKHANI /PANEER BUTTER MASALA SO SPECIAL

Paneer chunks fried and cooked in an emulsied gravy of cashews,tomato and ginger holds special place in Indian cuisine. Being subtley different from the Mughlai style SHAHI PANEER this recipe is bit tangy in taste.

SOME ESSENTIAL TIPS

1. Always marinate the paneer cubes with lemon juice and black pepper powder before frying them.
2. Cut tomato into thin slice. Make smooth paste.
3. If cashew is not available, use almonds, scrap the skin before making paste.

INGREDIENTS

• 300 GM Paneer
• 3 Tomato
• 2 Onion
• 6-8 Cashew Nuts
• 1/2 inch Ginger slice
• Salt to taste
• 1 tsp turmeric powder
• 1 tsp Garam Masala Powder
• Soya Oil to Cook
• 1 spoon Ghee

HOW TO COOK RESTAURANT STYLE PANEER BUTTER MASALA

1. Cut paneer into cubes.
2. Add 1 tsp salt and 1 Tsp Garam Masala Powder. Marinate for 30 minutes.
3. Cut Onion, tomato into thin slices.
4. Pour oil in pan. Add ghee.
5. Put the cashew nuts for frying.
6. Then add onion slices. Fry them.
7. Then add tomato slices.
8. Cook for few minutes.
9. Take it out and let it cool. Make smooth paste of it in blender.
10. Now fry paneer cubes. Set them aside after frying.
11. Temper oil with 1 tsp Garam Masala Powder.
12. Add the masala paste.
13. Saute for few minutes.
14. Add water as masala becomes golden.
15. Add the fried paneer cubes.
16. Add salt to taste.
17. Cook till water absorbs the flavour of masala and the raw smell of water goes away.
18. Serve hot.

WEEKEND SPECIAL RECIPE

Hello Folks!

So first Weekend of October is here. And I am here with some spicy Bengali style Fritter. Spice up your snack with this easy-to-cook snack ideas.

CHORBIR BORA / DEEP FRIED MUTTON FAT

1. Take lumps of mutton fat.
2. Cut them into cubes.
3. Add salt to taste, pinch of turmeric powder.
4. Cut Onion into thin slices.
5. Put it.
6. Add 1 tsp Garam Masala Powder.
7. Mix everything with hand.
8. Pour oil in pan.
9. Make small balls from the mixture.
10. Put it in pan for frying.
11. Fry till Fritters become brown in appearance.
12. Serve hot.

RED LENTIL FRITTERS

This Fritter is something which is very popular in Bengali household. It’s an easy to cook Fritter recipe.

1. Soak red lentil in water for 5-6 hours.
2. Grind it into paste.

VEGETARIAN VERSION

1. Whisk the Dal batter.
2. Make small Bora with hand.
3. Pour oil in pan. Wait till smoke starts coming out.
4. Put BORAS for frying.
5. Fry till BORAS become crispy outside and soft inside.
6. Serve hot.

NON-VEG VERSION.

1. Chop Onion into thin slices.
2. Put it in Dal batter.
3. Whisk everything.
4. Make small Bora with hand and fry them in oil
5. Make sure to fry them in medium-low flame.
6. Serve crispy Bora.

BEST THING ABOUT THIS FRIITERS , THERE IS NO NEED FOR ANY ACCOMPANIMENT TO SERVE THIS FRITTERS.

Last but not the least, if any fritters are left, cook them in water based tomato-turmeric gravy and serve with rice or bread for Dinner. This way no food gets wasted.

HAPPY WEEKEND!!

ALOO POSTO RECIPE | BENGALI ALOO POSTO RECIPE | HOW TO COOK BENGALI STYLE ALOO POSTO

A traditional Bengali recipe , where potatoes are cooked in poppy seed paste. It is a lightly spiced curry.

This recipe is a perfect example of when just a few ingredients can yield the fantastic dish which people savour for years. A staple in Bengali household, this recipe has a separate fan base.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author Tina

INGREDIENTS

• 1 Bowl Potato Cubes
• 6 Spoon Poppy Seed
• 1 Tsp Turmeric Powder
• Salt to taste
• Dry Red Chilli

HOW TO COOK BENGALI STYLE ALOO POSTO

1. Perboil the potatoes after cutting into cubes. Set aside.
2. Dry Roast the poppy seed.( It gives nice aroma)
3. Add water and grind it in a grinder.
4. Pour mustard oil in pan.
5. Put the potatoes for frying.
6. As potatoes become golden, add the poppy seed Paste.
7. Add salt to taste and pinch of turmeric powder.
8. Saute them.
9. Cook for few minutes.
10. Add water ( pour water in the grinder bowl and put it in pan. Will use the remaining poppy seed Paste).
11. Cook for few minutes till water gets dried.
12. Pour dollops of mustard oil and finish cooking.
13. Serve with Rice.

ILISH MACHER MATHA DIYE KOCHU SHAAK | HILSHA FISH HEAD COOKED WITH TARO STEM

An authentic Bengali dish cooked with fried head of Hilsa fish. As I always say, hilsa is not just a fish for Bengalis. It’s an emotion. From age old classic like Bhapa Ilish , Sorshe Ilish , Ilish Beguner Jhol to today’s fusion recipes- Ilish Biryani, Ilish Do Pyaza, Ilish has wowed his lovers with many different types of recipes.

Hilsa fish head is equally treasured for its flavour. From macher mathar Chorchori ( fish mishmash with spices and assorted veggies) to matha diye Ghonto (Curry cooked with fish head), recipes cooked with fish head are also head turner.

This MAACHER MATHA DIYE KOCHUR SHAAK is one of those heartwarming recipes that will not only drool you but will fill your heart too.

• Cuisine – Bengali
• Course – Main Course
• Prep time -10 minutes
• Cooking time -20 minutes
• Author Tina

INGREDIENTS

• 2 Hilsha fish head
• 200 Gm Kochu Shaak / Taro Root
• 2 Tsp Turmeric powder
• 1 tsp Gur
• 1 Tsp Cumin Seeds/ Jeera
• Salt to taste
• Mustard Oil

PROCEDURE

1. Chop the Kochur Shaak into fine pieces. Scrap it’s skin. Wash it throughly under running water.
2. Put it in pan. Add salt and 1 tsp Turmeric powder.
3. Let it cook in medium flame for few minutes.
4. Cover with a lid and toss in between.
5. Now set it aside as the shaak softens.
6. Now pour mustard oil in pan.
7. Temper the oil with 1 tsp Cumin seeds/ Jeera.
8. Add the Kochur Shaak.
9. Toss them.
10. Set it aside after this step.
11. Now fry fish head pieces in the same oil.
12. Break them into shreds.
13. As fish heads softens,add the shaaak.
14. Add salt to taste and gur.
15. Start mixing.
16. Cook till fish heads scrambles well and mixes with the shaak.
17. Spread dollops of mustard oil and finish cooking.

RESTAURANT STYLE EGG CURRY RECIPE | HOW TO COOK EGG CURRY | EGG CURRY RECIPE

A delicious, spicy and flavourful egg curry cooked in restaurant style. This egg curry is perfect when you want to cook something simple yet packed with flavours.

A popular Indian Curry , best served with rice , pulao or with Indian breads like Paratha or roti.

Eggs are something that I enjoy most, from cooking to eating. Also sometimes I even eat boiled eggs. Egg curry is something that we often cook at our house, also we add potatoes along with eggs in the curry.

Egg Curry – one of the popular side dish, that are cooked in several ways. Various regions of our country offers various types of egg curry, flavoured with various spices.

Today’s recipe is simple easy to cook curry , Bengali style Egg Curry.

TIPS

Always boil eggs before cooking.

Add teaspoon of salt in boiling. Add drop of oil in boiling, it helps in removing the shell easily without breaking the eggs.

INGREDIENTS

• 4 Eggs
• 2 Medium Size Potato
• 1 Tomato
• 1 Onion
• 6 Garlic Cloves
• 1 Bay Leaf
• 2 Cardamom
• 1 Tsp Garam Masala Powder
• 1 Tsp Coriander Powder
• 2 Tsp Turmeric Powder
• Salt to taste
• 1 Tsp Sugar
• Mustard Oil

HOW TO COOK EGG CURRY

1. Boil eggs in salt water. Deshell them. Cut potatoes into cubes. Boil them.
2. Coat eggs and potatoes with salt and turmeric powder.
3. Pour mustard oil in pan. Fry the eggs and set aside.
4. Temper oil with 1 tsp sugar and 1 dry red Chilli.
5. Put the perboiled potato cubes for frying.
6. Make a paste of tomato, Onion, garlic cloves, bay leaf, Cardamom.
7. Put the masala paste in pan.
8. Saute them.
9. Add 1 tsp turmeric powder, salt to taste, 1 Tsp Coriander Powder, 1/2 tsp Garam Masala Powder.
10. Saute them for few minutes.
11. Add the fried eggs.
12. Add water.
13. Cook for few minutes in medium flame.
14. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.

PARATHA STUFFED WITH LEFTOVER CHOLE | PARATHA RECIPE | BREAKFAST RECIPE

A delicious Paratha Recipe cooked with leftover chole. It is one of those easy to cook recipe that you can cook with any leftover Dal or curry.

It happens many time, when we have leftover Dal or curry in our refrigerator and nobody wants to eat it anymore. This recipe is to make those leftover Dal/curry attractive, thus making it delectable.

Paratha is the easiest and quickest dish that can be cooked with this.

• Cuisine – Indian
• Course – Main Course
• Prep time -10 minutes
• Cooking time -10 minutes
• Author – Tina

HOW TO COOK PARATHA STUFFED WITH LEFTOVER CHOLE

INGREDIENTS

• Leftover chole
• Dough
• 1 Tsp Garam Masala Powder
• 1 Tsp Salt
• Hing (Pinch)
• Oil

PROCEDURE

1. Take the leftover chole. Add salt, Garam Masala Powder, hing.
2. Put oil in pan. Add the masala mixed leftover chole. Saute for few minutes.
3. Transfer to a plate. Let it cool.
4. Put it in a blender and make a paste.
5. Make small balls from the dough.
6. Stuff each of these ball with teaspoon of stuffing.
7. Roll Paratha.
8. Fry them in oil.
9. Serve hot with curd or Achar.