Peanut Potao Pakora

Spice up your Monsoon evening!!! :)

Servings: 4

Ingredients:

• Potato, 1 large
• Peanut, 2 handfull
• Onion,1
• Green chili, 1
• Red chili powder, 1
• Salt to taste
• Coriander leaves, 1/4 cup
• Semolina (suji), 2 tbsp
• Besan (Chickpea Flour), 2 tbsp
• Baking Soda, 1/2 tsp
• Chat masala, enough to sprinkle
• Vegetable oil, for deep frying

Method:

1.Grate Potato, chop onions and green chillies. Keep aside.

2. Toast lightly and crush peanuts. In a bowl mix all the ingredients except chat masala. Water is not required as potato releases enough water after grating.

 4.In a pan heat oil. Make little balls out of the mixture and deep fry them until turns golden brown. .Transfer to a paper towel to remove excess oil and serve hot instantly.

Note:- Keep the flame medium while frying, else it will end up burning pakoras.

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Ridge gourd Guacamole

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Ridge gourd Guacamole (Bengali style) /Jhinger khosa bata

Guacamole is a salad or sometimes served as a dip, generally made with avocado and it tends to be little thick in consistency while mine is dry as it is popularly known as 'jhinger khosa bata' in Bengali cuisine. It is served with rice. Ridge Gourd has cooling properties that control our metabolism. This one I made this summer though posting now.

Servings: 4

Ingredients:

• Skin of 2 ridge gourds
• Garlic cloves, 5
• Nigella seeds (kaalo jeera), 1 tsp
• Green chilies, 1-2
• Salt to taste
• Turmeric powder, 1/2 tsp
• Sugar, 1 tsp
• Mustard oil, 2 tbsp

Method:

1.In a blender put together ridge gourd skin, garlic cloves, green chilies, 2 tbsp water or more if needed and turn into a smooth paste.

 2.In another pan heat mustard oil. Temper with kaalo jeera. As the favour releases pour the paste. Add salt, sugar, turmeric powder and cook for 5 mins on lower flame. It will turn semi-dry. 

3.Serve with warm boiled rice.

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Hung curd chocolate mousse

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Hung Curd Chocolate Mousse

Servings:2
Ingredients:

• Hung curd, 1 cup
• Bittersweet dark chocolate, 20 gm
• Icing sugar, 1/2 cup
• White Chocolate, 10 gm

Method:

1. Chop dark chocolate and melt in a double boiler. Keep aside and let the temperature come down a bit.

2. In a bowl beat hung curd for 6-8 minutes. Fold in icing sugar and beat for another 2 mins. Now fold in the melted chocolate.

4.Transfer to serving bowls or glasses and set in refrigerator for an hour.

5.Before serving top with grated white chocolate and garnish with cherry and cream biscuits of your choice. 

6.Serve chilled. 

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Thandai papaya smoothie

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