Chicken Spring Roll

• Boneless chicken( finely chopped, 100gms)
• Carrot ( finely chopped)
• Cabbage( finely chopped)
• Spring onion (finely chopped)
• 2 tsp Garlic ( finely chopped)
• Green chillies ( finely chopped)
• One egg 
• Flour (200gms)
• Cornflour (2 tablespoon)
• Baking powder ( 1/2 tsp)
• Refined oil ( 2tsp)
• Salt
• Sugar( a pinch)

• Sift the flour with cornflour, egg, refined oil, baking soda. salt and a pinch of sugar, water and cover the dough with a bowl. The dough has to be tightly made. So be careful while adding water during the making of the dough.
• Meanwhile marinate the chicken with salt, black pepper and soyasauce for atleast one hour.
• Heat 2tsp refined oil in a wok. Add garlic and green chillies. Saute' for 2 minutes. Then add the marinated chicken. Stir fry the chicken for 3-4 minutes.
• Then add the chopped carrot, cabbage and spring onion and fry them together for 2 minutes ONLY! Make sure that the veggies are not over cooked and no water is left inside the wok!
• Cut the dough into small balls and roll each ball like a roti.
• Wrap each roti with the chicken filling you made in the previous step. Seal the 2 ends of the spring roll with a little cold water.
• Deep fry the spring roll each at a time.
• Garnish the spring roll with finely cut carrot and spring onion!
• Serve hot with tomato ketchup.

ভাইফোঁটার রেসিপিঃ দৈনিক স্টেটসম্যান ৬ই নভেম্বর, ২০১০

Doinik Statesman had requested me to send Six exotic recipes from this blog on the occasion of Bhaifonta.

Here are the items :

• Rui Macher Chatjaldi Pulao
• Murg Methi Malai
• Potoler Dolma
• Topse Macher Fry
• Bagda Chingrir paturi
• Mourala- Moutat

প্যাপিরাসের হেঁশেল

সোনারতরীর পুজোসংখ্যা প্যাপিরাস প্রকাশিত হয়েছে একগুচ্ছ স্ন্যাক্সের রেসিপি নিয়ে । প্যাপিরাসের হেঁশেলে চোখ রাখুন আর পুজোর কটাদিন মাতিয়ে দিন আপনার পরিবারকে ।

Chocolate Pudding with sliced banana and dry fruits

• Milk : 1 litre.
• Egg : 2 or 3
• Sugar : 6tbsp
• Chocolate powder : 4tbsp
• Essence of Vanilla/Strawberry/Pineapple
• 1/2 tsp Butter , 1/2 tsp sugar and 1tsp Coffee Powder for Caramel.
• Dry fruits of your choice for example Kaju, Kismis, Almond etc.
• Banana slices
• Chocolate sauce (available in the market)

Boil the milk until it thickens. Add sugar and heat further. Let it cool and then break two eggs and the chocolate powder into it. Stir the mixture for at least 20 times until it becomes uniform. Add the essence and dry fruits. Refrigerate.

In the meantime heat the pudding pan in a low flame. Add butter and sugar and continue heating until it caramelises. Add coffee powder or cocoa powder to get the nice brown colour. Pour the pudding mixture in the pan and bake it for 20 minutes in a preheated oven at 200 degree Celsius. Remove from Oven. Let it cool and turn it upside down. Garnish with dry fruits. Refrigerate.


You can use small cake moulds to make your pudding and turn it upside down. Cut the pudding according to your choice and pour chocolate sauce on top with sliced banana before you serve!

মুড়িঘন্ট ( মাছের মাথা দিয়ে ডাল) Lentil with fish head

• One Fish head (Roho or Katla Fish, Cut into small pieces )
• Moong Dal ( 1 cup)
• Ghee -1tsp
• Garama masala powder
• Cummin seeds
• Bayleaf
• Mustard oil
• Finely chopped onion- 1large
• Finely chopped tomato-1 large 
• Finely chopped garlic- 2 tsp
• Ginger paste 2 tsp
• Green chillies
• Red Chilly Powder
• Salt and sugar to tatste
 

Dry fry the moong dal till you get that typical fried-daal aroma. Then boil the moong dal in a pressure cooker and keep aside.   

Clean the fish head thoroughly under running water and marinate with salt and turmeric powder for half an hour. Fry the fish head in mustard oil till it is brown in colour on both the sides and keep aside. 

In the same oil sprinkle cummin seeds and bayleaf to splutter. Then add the onion and fry till it is  golden brown in colour. Add tomato, garlic and ginger paste one by one and saute' for 3-4 minutes. Add red chilly powder, salt, sugar and green chillies. Now add the boiled moong dal along with the fried fish head. Add water and turmeric powder. Bring it to boil. Sprinkle ghee and garam masala on top and serve with pulao or plain rice. 

This is a special Bengali dish which is served at lunch  during traditional Bengali festivals.

Dhokla..an ideal low-calorie evening snack!

•  Gram flour ( Bengal Chana Dal Besan) 2 cups
•  Fresh Curd (Stirred) 1 cup
• Salt to taste
• 1tsp Soda bi-carb or Eno fruit salt
•  Juice of one Lemon
•  A pinch of turmeric powder
• A pinch of red chilly powder
• Refined Oil 2 tsp (1 tsp for batter and 1 tsp for tampering (chaunk/foron)
• Fresh Curry leaves
• 1tsp Mustard Seeds
• Freshly grated Coconut
• Green chilies (vertically slit)
• Tamarind-Jaggery Chutney

• In a bowl take gram flour (besan), Curd and luke warm water.
• Mix well and make a smooth batter. The batter should be of thick consistency.
• Add salt, haldi powder, red chilly powder cover with a lid and set aside for 4 hours
• Keep the steamer or cooker ready on gas.
• Grease a baking dish (it should fit in the steamer or cooker).
• Now in  a small bowl take 1 tsp. of soda bi-carb or eno fruit salt, 1tsp oil and lemon juice and mix well.
• Add this to the batter and mix well.
• Pour the batter into the greased pan and steam for 10-15 minutes or till done( ensure bu pricking with a toothpick or knife)
• Cool for sometime and cut into big cubes.
• Heat little oil in a small pan and add mustard seeds and curry leaves; allow to splatter. Remove and pour it over dhoklas.
• Garnish the besan dhokla with grated coconut and slited green chilies.
• Serve with Tamarind-Jaggery chutney.

65th Independence Day : Maa Tujhe Salaam

Jai Hind

सारे जहांसे आच्छा हिन्दुस्तान हमारा

Chicken Tawa Kabab

Boneless Chicken Chunks 300gms
Fresh Curd 4tbsp
Garlic Paste 4tsp
Onion Paste 2 tsp
Ginger Paste 2 tsp
Red Mirchi Powder 1tsp
Salt
Sugar (a little)
Sattu( dry fried Chana Powder) 2tbsp
Refined Oil 1tsp





Pat dry the chicken chunks and mix all the ingredients except the Sattu and oil. Marinate for at least 6 hours and refrigerate ( not in the deep fridge)

Mix the sattu and sprinkle oil on top of the marinated chicken.
Take a nonstick pan and put the chicken inside it. Cook under low flame. Cover the lid of the pan. Saute' until the marinade dries up and the chicken becomes tender. Cook under high flame ocassionally. Take out the hot chicken pieces and skewer them on a piece of stick and hold it over an open flame for a few seconds to get the classic kabab style  burnt effect on the chicken pieces.

Serve hot with onion and tomato rings and of course with Green Chillies and Lemon slices.

Ranga Aloor Nikhunti (রাঙা আলুর নিঁখুতি)

  Red Potatoes (রাঙা আলু ) are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin B6 and Potassium, and a very good source of Vitamin C and dietary fibres. It is widely used today because of its anti carcinogenic properties.
Here is a very simple recipe with Red Potatoes. This is a sweet called Nikhunti(নিঁখুতি), a typical fried sweet dish that is widely used in West Bengal

. In Bengal people also call it Ranga Aloor Puli.(রাঙা আলুর পুলি )

• Red Potatoes (medium size)-6
• Suji- 2 tsp
• Maida- 4 tsp
• Rice Flour- 2tsp
• Khoya- 4 tbsp [ you can make it by dehydrating 2 cups of milk ]
• Baking Powder- 1/2 tsp
• Black Cardamom -crushed
• Ghee- 2 tsp
• Sugar Syrup [made by boiling 1 cup sugar in a cup of water and cooled ]
• Refined oil for frying

• Boil the red potatoes in a pressure cooker for  2 minutes only. Open the lid of the pressure cooker to avoid melting of the potatoes as they are very soft once boiled.
• Peel of the skin of the boiled red potatoes and mash them.
• Meanwhile make the thick Sugar Syrup and let it cool. 
• Take a platter and place all the ingredients except the oil and the sugar syrup along with the bolied red potatoes and mash them together. Make small Nikhunti(নিঁখুতি) ( it is having a special shape as shown in the picture). Roll theNikhunti(নিঁখুতি) on a dash of extra flour and refrigerate for half an hour. 
• Fry them in hot refiend oil and place into the sugar syrup. You can sprinkle a little more ghee from top and also some Rose Water ( optional)

Nikhunti(নিঁখুতি) is lip-smacking and is very good to taste if served HOT!

Raw JackFruit Cutlet ( এঁচোড়ের কাটলেট )

an ideal evening snack

 

• Raw Jackfruit ( 2 cups kernels, cut into small pieces, boiled in a pressure cooker)
• One large potato (boiled and mashed)
• Finely chopped green chilly
• Grated ginger -1 tbsp
• Garam Masala powder- 1 tsp
• Dry fried Cummin powder- 1 tsp
• Dry fried Coriander powder- 1tsp
• Roasted peanuts- coarsely ground
• Chopped coconut slices
• Salt & Sugar
• Mustard oil for frying
• Bread Crumb
• One egg or Cornflour

jackfruit tree in the backyard of our Kharagpur Bungalow

• Mash the boiled jackfruit and mix all the ingredinets with it except the last three.
• Use your clean hand to mix them lightly and thoroughly
• Make flat cutlets between your palms
• Coat the cutlets first with beaten egg or  cornflour mixed with water
• Then coat with breadcrumb
• Deep Fry the cutlets in hot mustard oil.
• Serve with raita or tomato ketchup