Saturday, 17 January 2015

Grilled Fish With Tossed Vegetables Recipe

21:39 by Sumana4 comments

Grilled fish recipe|Grilled Bhetki Recipe|Tawa tossed vegetables

I love grill and not only me; my whole family loves grill.  The aromas of grilling chicken or fish attracts me so much that wherever and whenever I get the aroma, I start filling hungry. J

This grilled fish recipe is very easy and you can make it in a jiffy. Actually I love to cook those dishes which are very simple and easy; even a novice can prepare it. My second priority is time. I like recipes which can be prepared in a jiffy as nowadays no one has enough time to go for a lengthy procedure.

And for this recipe if you think you a grill pan is must to get the nice dark stripes of grill, you can very well use grill pans available in the market. But you do not have a grill pan, not an issue. I have a trick to get grill mark without grill pan. Take a nonstick pan and place 2-3 wooden ice-cream sticks and place the fish pieces. When cooking is finished; you will get the same grill marks in your fish fillet.

Any good fish fillets can be grilled. Here I have used bhetki fillets as this is one of my favorites. Though salmon can be irresistible, it is not widely available in India. Sole fish is also very widely used in Indian restaurants. Pomfret/paplet is commonly used here for grilling whole fish. To view my pan fried tandoori pomfret recipe, click Pan fried tandoori pomfret.

Bhetki fish grilled in tawa and vegetables tossed in tawa
Grilled Fish With Tossed Vegetables

Grilled fish recipe:

What you need to make grilled fish:

Fish fillet (bhetki) – 4 pcs
Ginger-garlic paste - 1tsp
Chopped celery – 2 tbsp
Salt
Chilli flakes – 1 tsp
Honey – 1 tbsp
Lemon juice – 1tbsp
Broccoli
Red bell pepper
Yellow bell pepper
Baby corn
Lettuce
Olive oil – 3 tbsp

How to make grilled fish in tawa with tossed vegetables:

Ø  Take all vegetables and cut them into uneven shape.
Ø  Now take a mixing bowl and mix the oil, ginger-garlic paste, chopped celery, salt, chilli flakes, honey, and lemon juice. Marinate the fish in the mix for 15-20 minutes.
Ø  Now take a pan and place it over the gas and heat it. Then place the marinated fish fillets in the pan in high flame. After 2-3 minutes, carefully flip the fish using a spatula with thin edges.
Ø  Cook the other side for 2 minutes. Now shift the fish from the pan.
Ø  In the meantime, when the fish is in the pan, put the vegetables except lettuce into the same mixing bowl where you marinated the fish fillets. Now put the vegetables in the pan in high flame and toss it for 2-3 minutes.
Ø  Now take a serving plate and place the fishes. Place the vegetables and lettuce on the other side of the plate.
Ø  Your dish is now fully ready to serve.

NB: An important point to remember is that it takes very little time to grill fish. So keep checking the doneness. The fish should be properly cooked but not over cooked. If it is overcooked it will be tough and will break.

Wednesday, 14 January 2015

Soru Chakli Pithe – A Sankranti Special Recipe

22:35 by Sumana2 comments

Saru chakli|Soru Chakli Pithe Recipe

Soru chakli pithe is another Sankranti special dish from Bengal. Poush parbon being a three day affair of Bengalis, a variety of pitha is prepared – puli pithe, soru chakli, patisapta, gokul pithe, dudh puli, chirer puli. Saru chakli serves the purpose of main course for a Sankranti dinner and is normally served with Aloor dum recipe.

Saruchakli is a kind of pancake, basically Indian version of pancake.  It is like famous south Indian dish dosa between ratios of ingredients. The preparation of dosa is a long process as it requires fermentation. But it requires much less time to make Bengali Saru chakli.

Soru chakli | saru chakuli is a sankranati special dish which looks like a pan cake
Soru Chakli

Soru chakli recipe

Ingredients:

Rice – 2 cup
Biulir dal/Urad dal – 1 cup
Salt
White oil
Water

How to make soru chakli:

Soak rice and urad dal for 5-6 hrs. Then grind the soaked rice and dal to make a paste. Don’t pour water in the grinder initially. If required, pour little bit of water in after a while. If too much of water is poured in the grinder initially, the paste will not be smooth.

Now take a large mixing bowl and add salt and water in the paste to make a smooth batter. The batter should not be too runny. Some people use rice powder to make the batter but I don’t like to use this for soru chakli. Personally I feel, instead of using rice flour, if the paste is prepared from rice, it enhances the taste and also helps to remove it from the pan easily, which is a bit tricky process. Though I am not sure, but the reason might be the small granules that still remain when you grind it at home using grinder.

Put a non-stick pan on heat and grease with white oil. I used the silicon brush available in the market to grease the pan. But traditionally this is done by the stem of a cut eggplant. Pour batter on the tawa with one medium size ladle and swirl it to spread just like pan cake. When one side is cooked, turn it over to cook the other side.

Serve soru chakli with aloor dum.

View my other Sakranti special recipes at
-          Vapa pithe or puli pithe recipe
-          Dudh puli recipe
-          Patisapta recipe
-          Gokul pithe recipe
-          Chirer puli recipe

Happy Sankranti J

Monday, 12 January 2015

Chirer Puli Pithe Recipe – Flattened Rice Dumplings For Sankranti

23:11 by Sumana3 comments

How to make Bengali chirer pithe or chirer ros puli:

Chirer puli pithe or chirer ros puli is another variety of puli pitha that Bengalis prepare at home during Sankranti. The process of making chirer pithe is very similar to the process of making puli pithe from rice flour.

Chire is the Bengali name of flattened rice or bitten rice which is also known as Poha or chiwda in India. This flattened rice is very popular in India as breakfasts and snacks. Flaked rice or pounded rice rich in carbohydrates retaining all the qualities of rice.

Poha is a very versatile ingredient and soaks water and milk very easily. Like other parts of India, Bengalis also prepare different dishes with poha. Chirer pulao is one my favorite. Chirer puli pithe or chirer ros puli is a dessert prepared during Pous parbon. Learn how to make chirer pithe from the easy steps mentioned below.

chirer pithe fried and dipped in sugar syrup to make chirer ros puli
Chirer Ros Pithe Puli

Ingredients:

Chire – 1 cup
Milk – 1 cup
Chenna (paneer) 100gms
Flour – 2-3 tbsp
Sugar – 1 cup
Grated coconut – 1 ½ cup
Dates jiggery – ½ cup
Water – 2 cup
White oil or ghee

Chirer Puli Pithe Before Frying and dipping in sugar syrup
Chirer Puli Pithe Before Frying

How to make chirer pithe puli:

At first, take 1 cup of chire and clean with running water. Now soak chire into 1 cup milk and keep aside for 1 hr.

Mix grated coconut and ¼ cup dates jaggery in a pan and put it in low flame. Stir well for five minutes and take out from flame. The stuffing is now ready.

After 1 hr take a mixing bowl and gently smash the soaked chire and add chenna. Mix it very gently and add 2-3 tbsp flour. Actually flour helps to bind chire and chenna. Now you will get smooth dough.

Now, make small balls from the dough and spread each ball in your plum so that it looks like a small bowl. Stuff the coconut mixture and fold it in a way so that it looks like a half circle. Seal the edges properly. Your pulis are now ready (see the picture above). To know more details on how to make puli pithe, visit my puli pithe recipe.

Now take a large vessel and pour sugar and water in oven to make syrup.

When the syrup is ready, heat oil or ghee in a pan and deep fry the puli till golden.

Then immerse all pulis into the syrup for 30 – 45 minutes. Chirer pithe is now ready to serve.

Enjoy this Sankranti with your near and dear ones with all kinds of traditional Sankranti desserts and snacks and meals. To know more about Bengali Sankranti special recipes please visit the following posts:
Puli Pitha recipe
Dudh puli recipe
Patisapta recipe
Gokul pithe recipe

Happy sankranti and happy cooking J

Monday, 5 January 2015

Strawberry Mojito – A Refreshing Mocktail

23:40 by SumanaNo comments
Mojito is a famous cocktail with a fresh and punchy taste. This was originated in Havana, Cuba. This Cuban highball is generally prepared with white rum, sugar, lime juice, sparkling water and mint. There are several variations of this traditional cocktail. This includes use of tequila, vodka or flavoured drinks like apple flavoured drinks.

Virgin mojito is a non-alcoholic version based on this famous highball where the alcoholic drink is replaced with soda water, ginger ale or sparkling water. A variation of virgin mojito is strawberry mojito.

The Strawberry Mojito is a non-alcoholic drink prepared with fresh strawberries, mint leaves and lemon juice. The recipe is very easy and can be prepared in a jiffy.
Strawberry Mojito is a refreshing mocktail made of strawberry mint leaves and lemon juice
Strawberry Mojito – A Refreshing Mocktail

Ingredients:

Strawberry – 7-8 pcs
Icing sugar – 4 tbsp
Lemon juice – 1 lemon
Soda water – 2 glasses
Ice cube
Mint leaves
Strawberry Mojito is a refreshing mocktail made of strawberry mint leaves and lemon juice
Strawberry Mocktail

How to make Strawberry Mojito:

At first slice the strawberries and muddle the mint leaves. Be careful when muddling the mint leaves. It should be bruised enough to release the essential oils and flavor but not over muddled or smashed as the mint can get bitter and this will ruin the drink. Now take all the ingredients except ice cube in a mixing jug and blend well. If you have a blender, just 1-2 seconds enough, else take it in a container with lid and shake well. Pour it on a glass and put the ice cube. Garnish with strawberry slices, mint leaves or lemon wedges.

Enjoy the punchy freshness and kick without alcohol. Cheers!!!

Sunday, 4 January 2015

Bengali Style Vegetable Chop (Fritters)

02:27 by Sumana4 comments
Vegetable chops or vegetable fritters are one of the most famous veg snacks for Bengalis in winter. Earlier vegetable chop was regularly served as starters in all Bengali occasions and ceremonies in winter. The reason for being seasonal is the availability of its key ingredients - beetroot and carrots. This Bengali style vegetable chop recipe is a pure veg recipe, ie. excluding onion and garlic. Serve hot vegetable chops with salad, kasundi (a Bengali style mustard sauce) and hot tea or coffee. The good thing is you can make the chops ready when you have time and keep them in refrigerator. Fry it just before eating.
Bengali Style Vegetable Chop with beetroot and carrots
Bengali Style Vegetable Chop

Ingredients:

Grated beet – 1 medium
Grated carrot – 2 cups
Boiled potato – 2 large
Ginger paste – 1 tsp
Chopped coriander leaves – ½ cup
Sugar
Salt
Cumin powder – 2 tsp
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Cumin seeds – 1 tsp
Dry red chilli – 3-4 pcs
Cloves – 3-4 pcs
Cinnamon – 2 pcs
Cardamom – 1 inch
Ground nuts – ½ cup
Bread slice (without side) – 2-3 pieces
Regular flour – 1 cup
Bread crumbs
White oil
vegetable chops in Benali style with beetroot and carrots
Bengali Style Vegetable Chop (Fritters)

Recipe:

Dry roast whole spices and grind it. Keep this spice powder aside with a lid.

Then take boiled potato and grate it. Now heat 1 tsp oil in a pan, fry the nuts and crush it.

Then heat 2 tbsp oil in a pan and put ginger paste. Fry it and add cumin – coriander powder and red chilli powder and stir it. Then add all types of grated vegetables and mix with spices. Also take two pieces of bread and cut the edges. Smash them with the vegetables mixture. Now add crushed nuts and salt and sugar for taste. Mix it well and add chopped coriander leaves.  At last sprinkle the dry roasted spices and mix well. This vegetables mixture is like dough.  Make medium balls from this dough, and give them oval shape and keep aside.  

Now take a flat plate and spread some flour and roll out the oval shaped vegetable chops.
Take another flat plate and spread bread crumbs.

Then take a bowl and mix some flour and water to make a very thin batter. Now deep the chops into the batter and roll out on the bread crumbs and your chops are almost ready.

Now heat oil in a pan and deep fry them.


Serve hot vegetable chops with salad and kasundi (Bengali style mustard sauce) and enjoy your high tea.

Saturday, 3 January 2015

Upside Down Strawberry Cake

11:16 by Sumana1 comment

Strawberry flavoured upside down cake
Upside Down Strawberry Cake

Ingredients:

Regular flour – 1 cup
White oil – ½ cup
Sliced strawberry – 1 cup
Sugar – ½ cup
Baking powder – 1 tsp
Egg – 2
Strawberry essence – few drops
Strawberry colour – 1-2 drop (optional)
Strawberry flavoured Upside Down Cake with strawberry
Upside Down Strawberry Cake

Recipe:

At first grind sugar to make sugar powder.
Take a mixing bowl and mix 1 cup of regular flour and 1tsp baking powder.
Now take another mixing bowl and put oil and powder sugar and beat well. Its good to use a beater. Then add eggs and beat well. When it starts looking floppy add strawberry essence and coulour (optional), flour and mix well with a spatula. This mixing is most important step to make a good cake. It is called fold and the movement should be on the same side (clockwise or anticlockwise).
Now grease the cake mold and make a layer with fresh sliced strawberry. Gently pour the batter in the mold above the layer of strawberry slices. Place it into preheated oven in convection mode at 180c for 20 – 25 minutes.
After hearing the beep sound, take a toothpick and gently prick the cake from top. If the toothpick comes out clean this indicates that your upside down cake is ready.

Now turn over the cake on a plate. As a result the strawberry layer will come on top. This is the specialty of upside down cake; the bottom side will come on top unlike other cakes. 

Bread Rolls With Stuffed Potatoes - An Easy Evening Snacks

03:26 by Sumana1 comment
Bread roll is an easy evening snacks recipe. Team this up with a hot cup of tea or coffee. Bread rolls are basically stuffed with potato fillings and deep fried with a gram flour coating for a quick munchy bite of evening snacks. Learn this easy bread rolls recipe to win a quick round of applause at your evening adda.

Bread roll stuffed with boiled potato and green peas
Bread Roll

Ingredients:

Bread without side
Boiled potato – 1 medium
Boiled green peas – 1 tbsp
Finely chopped tomato – 1 tbsp
Roughly chopped onion – 1 tbsp
Grated ginger – 1 tsp
Chopped green chilli
Chopped coriander leaves – 1 tbsp
Turmeric powder – 1 pinch
Red chilli powder (optional)
Garam masala powder ½ tsp
Gram flour – 1 cup
Salt
White oil

Recipe:

At first smash the boiled potato and mix with green peas.

Then heat 1 tbsp oil in a pan and put chopped onion and sauté it. Then add grated ginger and chopped tomato and fry it for 1-2 minutes. Then add a pinch of turmeric powder and red chilli powder (optional) and mix. Then add smashed potato and salt and mix it very gently. Now add chopped green chilli and coriander leaves.  At last sprinkle some garam masala powder and remove from gas. Your stuffing is now ready.

Now take a bowl and mix gram flour, salt and water to make a smooth batter.

Damp your palm and take a bread slice and as a result the bread slice will be slightly damped. Then take 1 spoon of stuffing  and place it in the middle of the bread slice and fold the slice. Now deep it into the batter and deep fry till golden.


Serve as evening snacks with tomato ketchup.

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