Katthal ki Tikki Aka Jacfruit Tikki

Servings: 5

Ingredients:

• Raw jackfruit/kathal , 500 gm
• potato, 1
• ginger paste,2 tsp
• chopped garlic. ,4 tsp
• chopped onion, 1 tbsp
• chopped green chillies, 2 tsp
• roasted cumin powder, 2 tsp
• garam masala powder, 1 tsp
• salt to taste
• turmeric powder, 1 tsp
• besan (gram flour),2 tbsp
• oil for cooking(olive/groundnut/soybean)
• curd, 1 tbsp
• chopped coriander leaves, 2 tbsp
• kasuri methi/fenugreek leaves, 2 tsp
• hing/ asafoetida, 2 pinches
• sugar,1 tsp
• lemon juice, 1 tbsp
• lemon zest,1 tsp

Methods:

1.Cut jackfruit and potato into pieces.
Cook in pressure cooker till become firm.
2. In a pan add few drops of oil and fry chopped garlic til nice brown.
3. In a bowl mash jackfruit and potato. Add oil the ingredients except oil. Combine everything well.
4. Take 2 tbsp of mixture in hand and shape into a tikki (like the burger tikki).
5. In a pan add 3 tbsp oil and shallow fry the tikkis on low flame.  Make sure oil is hot enough before you add tikkis, or they will stick to the pan. 
    First cook on low flame to allow the ingredients to be cooked well and then on medium flame cook both the sides. This will give the sides a nice brown colour and add crunchiness.

Serve warm with sliced onion, lemon wedge with some sprinkled chat masala on the top.

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Baked Simaiya

Ingredients:

•Whole milk, 1 ltr
•Vermicelli, 250 gm
•Sugar, 1 and 1/2 cup
•Condensed milk, 1/2 cup
•Ghee, 4 tbsp
•Cardamom(whole),4
•Cardamom powder,2 tbsp
•Almonds, 6-7
•Cashews,10-12
•Raisins, 7-8
•Rose essence, 2-3 drops
•Butter,1 tbsp

Method:

1. Heat milk in a pan. As the milk rises lower the flame,add whole cardamoms and let it boil until it reduces to half.

2. In the mean time heat ghee in a skillet and toss vermicelli in it for 2-3 mins on low flame.

3. Add ghee-tossed vermicelli to milk and cook for 3-4 mins.

4. Now preheat oven at 150°c. Grease a bowl with little butter. Keep the rest aside.  Mix condensed milk and rose essence with simaiya. Pour it into the bowl. Spread the rest of the butter on top. Sprinkle chopped almonds,cashews, raisins and cardamom powder.

5. Bake for 30 mins at 150°c.
Now it is ready to serve.

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Paneer Ghugni

Cuisine- Bengali
Servings- 4

Ingredients:-

• Yellow pea (Ghugnir Dal), 1 and 1/2 cup
• Paneer, 100 gm, cut into cubes and toss them in a pan with few drops of oil until both sides are golden brown
• Onion, 1 large
• Garlic cloves, 8
• Ginger, 1 and 1/2"
• Tomato
• Green chili, 4
• Tomato chopped, 1/4 cup
• Coriander powder, 3 tsp
• Cumin powder, 3 tsp
• Garam masala powder, 1 and 1/2 tsp
• Turmeric powder, 1 tsp
• Tomato puree, 2 tbsp
• Bay leaf, 1
• Cinnamon stick, 1/2"
• Cardamom, 2
• Mustard oil, 5 tbsp
• Salt to taste
• Sugar, 1 tsp
• Lime juice, 1 tbsp
• Ghee, 1/2 tbsp

Method:

1.Wash and then soak yellow pea overnight or 6 hours. In a pressure cooker add 2 cups of water, 1 tsp salt and the dal. Lock and let the whistle arise upto 4 times and pressure cook on low flame for 5 minutes. Now turn off the flame and let the pressure release.

2. Now empty dal in a sieve. Strain excess water. You can use the water in remaining process of cooking.

3.Chop onion and slit green chilies from middle.. Paste garlic and ginger.In a pan heat mustard oil. Temper with cinnamon, cardamom and bay leaf. Add chopped onion, season with salt and saute till they turn transparent. Add chopped tomato and cook until mushy. Add ginger garlic paste, green chilies and cook for a minute. Add cumin powder, coriander powder, garam masala powder, turmeric powder. Add 2 tbsp water and cook until oil separates from spices.

4.Add tomato puree and combine. Now add the dal, salt to taste and sugar;combine well. Cover the pan with a lid and cook for 4-5 minutes on lower flame.

Note: You already added salt while cooking dal. So balance the quantity accordingly while you add it later.

5.Remove the lid. Add lukewarm water and the paneer cubes. Cook until the dal thickens. Turn off the flame. In a spoon mix ghee and a pinch of garam masala powder. Mix in the dal. Sprinkle 1 finely chopped green chili, lemon juice and cover for 2 minutes so that the aroma of ghee infuses in the dal.

6. Transfer to the serving bowl and serve warm.

Serving suggestion- Serve warm with chopped onion, tomato and green chili on tomato. Also drizzle with few drops of lemon juice. Serve with bread, luchi. It can also be served as snack.

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Peanut Potato Fritters

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 (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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Thandai Papaya Smoothie

Summer is now prevailing in Kolkata and it's very important to keep eat healthy and stay healthy this season.  Smoothie has always been known to be a first to make drink appropriate for breakfast. Made with fruits and hung curd this smoothie is perfect to beat the summer heat.

Servings:2
Ingredients:

• Papaya cubes, 1 cup
• Ripe mango, 1 large
• Hung curd, 1/2 cup
• Ice cubes, 5-6
• Thandai,  1/2 tbsp
• Cornflakes, 1/2 cup
• Honey, 2 tbsp

Methods:

1.Peel and deseed mango, cut into cubes.

2.In a blender pour all the ongredients except cornflakes.

3.Grind untill it gets a smooth slury texture

4.Fill 3/4th portion of 2 glasses.

5.Fill the remaining part with cornflakes. Drizzle with some honey and garnish with fruit slices if desired.

Note:-

• You can add fruits of your choice.
• Thandai can be replaced with 5-6 almonds, rose petals/1 tsp of gulkand, 1/2 tsp of crushed pepper corns, 2 tsp of poppy seeds paste.

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Homemade Mixed Achar

Servings: 500 gm (approx)
Cuisine: Bengali

Ingredients:

• Raw mangoes, 1 kg
• Carrot, 5 large
• Garlic, 25 cloves
• Green chilies, 100 gm
• Ginger, 100 gm
• Lemon zest, 4 tbsp
• Salt to taste
• Sugar, 2 tsp
• Turmeric powder, 2 tbsp
• Red chili Powder, 4 tbsp
• Mustard oil, 750 ml
• Mustard powder, 2 tbsp
• Asafoetida / Hing(Powdered), 2 tsp
• Fenugreek seeds, 2/3 tbsp
• Mustard seeds, 1 tbsp
• Panch foron,4 tbsp ( a spice mix of  fenugreek seeds, nigella seeds, fennel seeds, cumin seeds, mustard seeds) 
• Coriander seeds, 4 tbsp- roasted and crushed

Method:

1. Wash and dry all the vegetables. Pont neuf or small dice mangoes and carrot. Slice green chilies and garlic. Julienne ginger.

2. Marinate with turmeric powder and  red chili powder. Mix lemon zest. Sun dry them for 5-6 hour. Keep them out of reach of water. 

3. Roast and powder 3 tbsp of panch foron.

4. In a deep large pan heat oil. Temper with panch foron, mustard seeds, fenugreek seeds. As they stop spluttering add hing. Add vegetables and cook until they turn soft and little mushy. 

5. Add salt to taste, sugar and cook for 2 mins more. Turn off the flame and mix coriander powder, mustard powder and powdered panch foron. 

6. Let it cool down and transfer it to a dry jar. Do not allow a single drop of water to enter inside or else it will spoil achar.

7. You can keep it at room temperature. In that case you have to put it in sun daily for at least 2-3 hours. Remove the lid and wrap the open surface of the jar with a cloth. Tie the cloth around the jar neck while putting it out in the sun. Or you can directly store it inside refrigerator.  

 Serving Suggestions: Roti, Paratha, Rice

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Jeera Aloo(spiced potato curry)

Servings:2
Ingredients:

• Potato, 2 large
• Mustard oil, 2 tbsp
• Coriander powder, 2 tsp
• Cumin powder, 2 tsp
• Amchur (Mango powder), 1 tsp
• Turmeric powder, 1/2 tsp
• Red chili powder,1 tsp
• Sugar,1 tsp
• Salt to taste
• Green chilies, 2 
• Cumin seeds, 1 and 1/2 tsp
• Kasuri methi (dry fenugreek leaves),2 tsp
• Chopped coriander leaves, 1 tbsp

Method:

1. Cut potato into cubes and par-boil them. Marinate with cumin powder, coriander powder, mango powder, red chili powder, salt to taste, sugar, turmeric powder and set aside for 30 minutes.

2. In a pan heat oil, temper with cumin seeds  and let them release flavour. Add marinated potato cubes, combine well and cover with a lid. Cook on lower flame for 5 minutes.

3. Slit green chilies from middle and add 1/2 cup water. Cook for 3-4 minutes. Sprinkle chopped coriander leaves and Kasuri methi. Serve.

Serving suggestion: with Roti, Dal-rice, Plain Paratha, Muli ka paratha.

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Gobi Manchurian /Cauliflower Manchurian

Ingredients(4 servings):

For batter

• All purpose flour, enough to coat florets
• Cornflour powder, 1 tbsp
• Blackpepper powder, 2 tsp

For manchurian

• Cauliflowers, 1 medium size, florets seperated into medium sizes
• Onion, 1 sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, 1/2", neatly chopped
• Spring onions, chopped, 2 tbsp
• Green chillies, 3, chopped+ more as per your preference
• Cornflour powder, 1 tbsp
• Chili sauce, 1 and 1/2 tbsp
• Soy sauce, 1 tbsp
• Black pepper powder, 2 tsp
• Refined oil (Soybean oil has been used here), 4 tbsp for gravy+for deep frying the florets
• Salt to taste, sugar, 1 tsp, to balance the acidity

Methods:

Preparing florets:

• In a pan pour 1 cup water and a pinch of salt with florets,Turn off the flame 2 minutes after the water starts simmering.

• Prepare a batter with 1 tbsp cornflour powder and enough flour to prepare a semi-thick batter. Stir well to remove lumps. Add salt and 2 tsp black pepper powder. Dip the florets in the batter and deep fry in oil.

Preparing the gravy

• Remove florets from oil when they turn golden brown and keep on a paper to remove the excess oil.
• In another pan add 4 tbsp oil , you can also strain excess oil leaving 4 tbsp oil in the pan you fried the florets.
• Add sliced onion, seasone with a pinch of salt and saute till they caramelize. Add chopped garlic, ginger, spring onions and green chili, saute for a minute.
• In a bowl mix sauce, salt, blackpepper powder and 1 tbsp water, mix with the ingredients. Cook for a minute on medium flame. 
• Mix gobi florets and combine well with sauce. Add 1/4 cup veg stock/water and bring it to boil.
• In the meantime mix remaining cornflour powder, stir well to remove lumps and add to form a thick gravy. Sprinkle sugar and cook until the gravy thickens.
• Transfer to serving bowl and garnish with chopped green chilies celery. 

 Serve with Fried rice or just like that.

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