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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Andhra Chicken Curry / Kodi Kura

Servings: 4
Cuisine: Andhra

Ingredients:

• Chicken, 500 gm, cut into medium size pieces
• Poppy seeds,2 tbsp
• Cashew, 2 tbsp
• Coconut milk, 1/2 cup
• Onion, 1 medium, finely chopped
• Tomato, 1/2, chopped
• Ginger paste, 1 tbsp
• Garlic paste, a little more than 1 tbsp
• Curry leaves, 1 handful
• Red chili powder, 1 tsp
• Turmeric powder, 1 tsp
• Coriander Powder, 1 tbsp
• Garam masala Powder, 2 tsp
• Salt to taste
• Whole cinnamon, 1"
• Small cardamom, 1
• Cumin seeds, 1 tsp
• Coriander leaves (Cilantro), finely chopped,2 tbsp
• Refined oil, 4 tbsp

Method:

1.Turn poppy seeds and cashew into a fine paste. Keep aside.

2.In a pan heat oil. Temper with whole cinnamon, cardamom and cumin seeds. As they stop spluttering add curry leaves. Add chopped onion. Season with salt and cook until become transparent. Add chopped tomato and cook until become mushy.

3.Now add ginger-garlic paste. Cook for 1 minute. Add chicken pieces, turmeric powder, salt, red chili powder and cook on high flame for about 2 mins.

4.Now lower the flame and cover with a lid. Cook until chicken is soft and tender.

5.Remove flame and add poppy seeds-cashew paste. Cook for a minute or two and then add coconut milk. Let the gravy become thick. 

6.Sprinkle coriander leaves and serve.

Serving Suggestions: Roti, Paratha, Plain rice, Yellow Pulao

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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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