Fish Batter Fry

Bengali style fish fry.

Egg Devil

Bengali recipe to prepare egg devil or dimer chop.

Shukto

Bengali recipe to prepare shukto.

Hilsa In Mustard Gravy

Prepare Bengali style Hilsa in yummy mustard gravy.

Gambus Pil Pil

An easy prawn recipe with garlic flavour.

Kadai Chicken

Easy kadai chicken recipe for home cooking.

Chicken Roast

Chciken roast with butter tossedvegetables.

Sunday, 10 December 2017

Bengalis are fond of different type of chops - aloor choop (potato fritters), onion fritters, vegetable chop, dimer chop or egg devil, fish chop or macher chop etc. Hot chops and tea with a group of friends and relatives is the ideal way of spending evenings after a hard working day or even after a lazy afternoon siesta on holidays. Fish has a special place in Bengali cuisine. So it is obvious there will be fish chops when we are discussing various types of chops from Bengali food habits. Fish fry can again be of many types and is made of different types of fish. Today I would like to share my recipe of fish chop that I made on a chilly winter when a couple of my friends came to visit our place. This is prepared with a normal fish.

To make it clear to all, fish chop is different from fish fry. See the different type of fish fry recipes from my blog.

Ingredients:

Ruhu or katla fish – 10 pcs
Chopped onion – 2 medium
Ginger-garlic paste – 2 tsp
Chopped green chilli – 1tsp
Chopped coriander leaves – ½ cup
Salt
Turmeric powder – 1 pinch
Bread crumbs – 200 gms
Egg – 1
Red chilli powder – 10 pcs
Cumin seeds – 2 tbsp
Cloves – 10 pcs
 Green cardamoms – 10 pcs
Cinnamon – 2 inches
Bread without side – 4-5 pcs
Regular flour – ¾ tbsp
Oil – 2 tbsp
Oil for deep-frying

Recipe:

  1. Marinate the fish pieces and boil it till cook.
  2. In a pan dry roast the whole spices like cumin seeds, dry red chilli, green cardamoms, cloves and grind it. Grind it till it becomes like powder and keep aside with a lid for aroma.
  3. Now take the boiled fish and smash it. At this time remove the skin and bones.
  4. Heat 2 tbsp oil in a pan and put the chopped onion and sauté it.
  5. Remove from heat and add the fish. Then add ginger-garlic paste, chopped green chilli, coriander leaves and salt and mix it.
  6. Now add bread slices and mix it very gently. These bread slices help to bind the dough.
  7. Then add the powdered spices and mix very well to make a dough.
  8. Make some balls from this dough and give shape as per your choice, I made here oval shape.
  9. Take a bowl and beat an egg with a pinch of salt.
  10. Take some regular flour in a plate and roll each chop to coat with flour.
  11. Now dip the flour coated balls into beaten egg.
  12. Take bread crumbs in a flat plate and role all the balls nicely, make sure all balls coated nicely with crumbs.
  13. Heat oil in a pan for deep frying and fry them till golden brown.
  14. Serve hot with salad and tomato sauce or kasundi (Bengali mustard sauce). I always prefer kasundi.

**If you want you can make the chops early and keep in refrigerator. Whenever you need just take it out of the refrigerator and fry them.
       **If you use regular flour, chops will consume less oil. Whenever you make any deep fried starter which will be coated with bread crumbs or anything else, try to coat them with flour first.

Sunday, 26 November 2017

Few months back we shifted to Brussels for my husband’s job. So before coming here I was very excited for the new place and obviously their food. And that time one day I was checking the local fruits and vegetables of this place and learnt about Brussels sprout. When I saw it for the first time, I was super excited to taste this veggie. From the very first day I was looking for this veggie each and everywhere but didn’t get. One day I got it a frozen pack of this in a supermarket but I was looking for the fresh one. Generally I don’t like to eat frozen things but sometimes we are helpless.Two weeks ago I got this finally from a local market and now everywhere we are getting this as this is the season. Now I am happy and make some new dishes with it. This salad is one of them. This is super easy and hope you will also like this recipe.

Ingredients:

Brussels sprout - 10 pcs
Apple - 1/2
Cranberry - 1 hands full 
Salt
Saya sauce - 2tsp
Honey - 1tsp 
Dizon mustard - 1tsp
Olive oil - 1tbsp
Black pepper crushed -1/2tsp
Lemon juice - 1tsp
Brussels Sprout Salad with Apple and Cranberry
Brussels Sprout Salad with Apple and Cranberry caption

Recipe: 

Chop the Brussels sprouts.
Take apple and cut into cube pieces.
Take a bowl and mix all ingredients except Brussels sprouts, apple and cranberry.this is salads dressing. 
Take a mixing bowl and put all fruits and veggies and add the dressing.

Just mix the vegetables and dressing and serve.

Sunday, 22 October 2017

Last Sunday my husband bought so much of fruits from market including lots of pears. And I am absolutely clueless what can I do with all these fruits. So I decided to make some salad with pears. This pears salad had an amazing taste. Not like a typical salad. It was little tangy on the other hand little sweet. And when I was putting lemon juice, got an idea and put little bit of lemon zest also and I think these ingredients make this salad more tasty.

Ingredients:

Pears - 1 small 
Cucumber - 4 inches
Tomato - 1/2 medium
Lettuce - 4 leaves
Black olive slices - 1tbsp
Roasted almond - 8-10

Ingredients for dressing:

Olive oil -1tbsp
Salad seasoning mix - 1tsp
Lemon juice - 1tsp
Lemon zest - 1tsp
Honey -1tsp
Salt 

Tangy fruit salad with pears
Pears Almond Salad

Recipe:

Take a mixing bowl and put all ingredients for dressing. 
Mix all of them together and keep aside.
Your salad dressing is ready.
Now cut cucumber and pears into slices.
Cut tomato into julienne cut, if you have cherry tomato use that. It will look better. I didn't have at that time, so I couldn't use.
Cut the lettuce roughly.
Now take a serving plate and make a bed with lettuce.
Then put cucumber - pears - tomato - olive slices.
Sprinkle the dressing on top of the vegetables.
Lastly add roasted almond.
If you want to make this salad you can make it early but don't put almond. Add almonds just before serving, otherwise the almonds will loose their crunchiness.



Sunday, 8 October 2017

This is a very yummy snacks recipe. First time I made for my daughter’s evening snacks and she liked it. Then I decided to make for one potluck party and there it was finished just like a hot cake. Not only kids’, elders also liked it. Then I decided to share in my blog. Most importantly it is very healthy and low calorie snacks because it is baked and made with lot of vegetables.
Actually “canapé” is a small piece of bread with some savory toppings, served with drinks at party. This is generally a cracker topped and a type of finger food.
bread canapes with mixed vegetablr
Mixed Vegetables Bread Canapes

Ingredients:

Bread slices – 12 pcs
Chopped onion – 1tbsp
Chopped tomato without seeds – 1 tbsp
Chopped capsicum – 1tbsp
Chopped carrot – 1 tbsp
Sweet corn – 1tbsp
Chopped parsley – 1tsp
Chilli flakes – 1tsp or as per taste
Black pepper powder – as per taste
Salt
Grated cheese – 4/5 tbsp
Butter – 1 tbsp
Tomato ketch up – 3tbsp
Oregano – ½ tsp
Black olives – 6/7 slices
Oil – for brushing
yummy snacks recipe with bread and mixed vegetables
Mixed Vegetables Bread Canapes

Recipe:

1.      Take a bowl and put butter, 1tbsp tomato ketch up and grated cheese 1 tbsp and mix together. This is the spread.
2.      Take another mixing bowl and put all chopped vegetables, parsley, chilli flakes, pepper powder, salt, oregano and mix well. This is the filling of canapés.
3.      Now cut the bread slices in round shape with the help of a sharp edge glass or bowl or cookie cutter if you have.
4.      Now take half of the slices and cut the middle of the piece in round shape with the help of a smaller cookie cutter or sharp edged bowl. This will look like donut or a disc with a whole.  
5.      So you will get six pairs from 12 bread slices. Each pair will have once round shaped slice and one donut or disc shaped slice.
6.      Take one bread slice and spread the ketchup – butter spread prepared earlier.
7.      Now keep one disc slice on the bread and put some filling in the middle of the disc. Just lightly press once with your palm from top otherwise there will be a chance to detach both slices.
8.      Make more 5 canapes like this way.
9.      On the top of the canapes put some grated cheese and place an olive slice.
10.  Now brush some oil on the edges of the bread.
11.  Bake them into 200c preheated oven for 8/10 minutes or till the breads turn golden.
12.  Serve hot.



Sunday, 24 September 2017

Mango Baked Yogurt, this in a dessert with mango flavor and made of curd. Everybody knows that “Mishti Doi” is a very famous Bengali dessert. But this baked yogurt and mishit doi is fully different. I am saying this because I heard many people saying that both are same, but making process and taste both are fully different. I hope all will enjoy this easy recipe. And the actual cooking time is only 40 seconds, so I guess one of the quickest dessert recipe you can think of. I believe my recipes are always very easy but tasty and this time I am sharing one of my very easy and yummy dessert recipe. Hope you all will love it.
According to ingredients the below recipe will be for 4 persons.
Preparation time 5 minutes and cooking time only 40 seconds.

Ingredients:

Hung curd – 1 cup
Condense milk – 1 cup
Cornflour – 1tbsp
Mango pulp – 2-3tbsp
Mint leaves – for garnish
mishti doi or baked yogurt with mango
Mango Baked Yogurt

Recipe:

1. Take a mixing bowl and add condense milk and hung curd.
2.  Mix it very well with a whisker.
3.  Add corn flour and mix, don’t allow to make a lump.
4.  Add mango pulp, here I had used canned mango pulp.
5.  Mix well and you should get a smooth texture.
6.  Now take an individual dessert bowl and for this quantity you should need 4 bowls.
     Pour the mixture and keep it in microwave. Switch on the oven in micro mode full power for 40 seconds.
8.  Open the microwave door and if you can see the bubbles in edges of the bowls that means your baked yogurt is ready and immediately take out from the oven.
9. Garnish with mint leaves.


Let me know how did it turn out at your end. If you like the recipe, please let me know through comment or share in social media.

Checkout my other dessert recipes by clicking here. You can find more Bengali dessert recipes here.

Wednesday, 13 September 2017

Kadhi is a combination of yogurt and gram flour, which is very popular side dish in western belt in India like Maharashtra, Gujarat, Rajasthan and Punjab. I had spent few years in Maharashtra, so I was able to learn some Maharashtrian dish from my friends there. And this Kadhi recipe is one of them from the list. I found this dish very tasty and easy to make as well as healthy. Sometimes my little one refuses to eat yogurt, but she happily eats it as she likes Kadhi. So we both are happy. 

In Maharashtra I saw this is just a combination of yogurt and gram flour or besan. But in Punjab it is little different, they generally put pakoras (fritters) in kadhi. While making kadhi, the measurement of gram flour is very important. Do not put too much of besan, this will affect the taste. For the ingredients required for tempering, I did not mention measurement because this will depend on your taste.


Ingredients:

Yogurt – 125 gms
Gram flour / besan – 1 tbsp
Water – 125 ml
Turmeric powder – 1 pinch (optional)
Paprika powder – ¼ tsp (optional)
Salt
For tempering:
Mustard seeds – 1tsp
Cumin seeds – 1tsp
Chopped green chilli
Chopped coriander leaves
Curry leaves – 8/10
Dry red chilli – 2 pcs
Chopped onion – 1 tbsp
Chopped garlic – 1 tsp
Oil/ghee - 2 tbsp

Recipe:

First take a mixing bowl and mix yogurt, besan and water. Whisk then and add salt, turmeric powder and chilli powder. You can use electric blender for good result, I personally like to use this option. Blending mixture should be smooth, don’t allow it to form lump.
Now take a heavy bottom pan and pour this mixture and keep it in medium flame. Continuously stir it otherwise it will be stuck in the pan and also will start forming lump.
When it starts thickening or you see it starts bubbling, this means your curry is ready. Take it out from the flame and add some chopped coriander leaves.

Now 2nd step for tempering:
Take a pan and heat oil or ghee.
Put cumin and mustard seeds.
Allow them to crackers and add dry red chilli.
Wait a few moment and add curry leaves, chopped onion and garlic and sauté them.
Add chopped green chilli.
Just sauté it and when they will start to change colour take out from flame.
Immediately pour into Kadhi.
Your Kadhi is now ready. Serve hot with rice or roti.

Do not forget to let me know how it turns out at your end. Happy cooking.

Thursday, 24 August 2017


Murg Banjara….I think this is one of my most tasty recipe from lazy Sunday kitchen. But why this dish is called Banjara! Actually Banjara is a community, usually they are referred as a people who move from one place to another, instead of living in one place. We can found this community the northwestern belt of the Indian subcontinent and now spread all over the India.

Banjara art is rich and includes lots of performance arts like dance, folk music, rangoli and painting. Their culture is full of vibrancies. And this is the similarity with my dish, Chicken Banjara which is rich with spices.
If you want you can give a name but I like to call it Chicken Banjara.
In my website you can get one more banjara named recipe that is Chicken Banjara Kebab. Both are completely different, this one is with gravy what we called side dish and obviously kebab is a starter.

Ingredients:

Chicken – 600 gms
Chopped onion – 2 medium
Cherry tomato – 8-10 pcs
Capsicum – 1 medium
Saffron – 1 pinch
Kasuri methi (Dry fenugreek leaves) – 1 tbsp
Curd – 3 tbsp
Ginger-garlic paste – 2 tsp
Kashmiri red chilli powder – 1 tsp
Turmeric powder – ½ tsp
Mace powder – ¼ tsp
Salt
Sugar – 1 pinch
Ghee – 2 tsp
White oil – 2 tbsp
Butter – 1 tsp
Bay leaf
Murg Banjara
Murg Banjara

Preparation:

Marinade the chicken with curd, ginger-garlic paste, turmeric powder, Kashmiri red chilli powder, mace powder and keep aside for half an hour.

Heat ghee and oil in a pan with bay leaf and chopped onion. Fry till golden.

Now add marinated chicken and mix it gently. Add one pinch of sugar and salt as per taste and mix it. Add little water and cover it till the chicken is cooked.

Heat butter in another pan and put capsicum and tomato. Here I used cherry tomato. If cherry tomato is not available, you can you use normal tomato. Toss it gently for only 1-2 minutes. Put this tossed vegetables in the chicken. Add saffron and kasuri methi and mix. Switch off the oven and keep it covered for 10-15 minutes.


Serve with pulau or paratha as you like.

Thursday, 10 August 2017

Prawn is one of the most favourite non-veg item at our home. Though I do not normally cook with wine, this time I thought of trying out wine in prawn recipe. This turned out so yummy that I just can't wait to share with my friends. If any one one of you try, please do not forget to let me now how it turned out at your end.

Ingredients:

Medium size Prawn – 15 pcs
Chopped garlic – 1tbsp
Chopped onion – 1tbsp
Lemon zest – 1tsp
Chopped parsley – 2 tbsp
Red chilli flakes – 2tsp
Salt
Olive oil – 3tbsp
Cream – 2tbsp
White wine – ½ cup

yummy lemon garlic prawn easy recipe
Lemon Garlic Prawn

Recipe:

Clean the prawns very gently and devein it.
Now marinate the prawns with salt for 5 minutes.
Heat 2tbsp oil in a pan and fry the prawns.
When it starts to change the colour remove from the pan.
Add another 1tbsp oil in the pan and put garlics.
Just wait for getting aroma and add chopped onion and sauté it.
Add red chilli flakes.
Add white wine and keep it in high flame.
Add prawns and chopped parsley.
Add salt as per taste.
Add cream and keep it in medium flame.
Allow to boil and add lemon zest.
Now gently put the prawns and cook for two minutes. After 2 minutes take off the prawns from the pan otherwise they will be hard. Prawns need very less time to cook.
Allow the gravy to thicken like sauce.
Switch off the gas and pour gravy on the prawns. All the prawns should be covered with sauce.
Serve hot with rice, pasta whatever you like.

You can see my other prawn recipes also. Happy cooking J

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