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Sunday, 10 December 2017

Fish Chop

07:54 by Sumana2 comments

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:

Marinate the fish pieces and boil it till cook.
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.
Now take the boiled fish and smash it. At this time remove the skin and bones.
Heat 2 tbsp oil in a pan and put the chopped onion and sauté it.
Remove from heat and add the fish. Then add ginger-garlic paste, chopped green chilli, coriander leaves and salt and mix it.
Now add bread slices and mix it very gently. These bread slices help to bind the dough.
Then add the powdered spices and mix very well to make a dough.
Make some balls from this dough and give shape as per your choice, I made here oval shape.
Take a bowl and beat an egg with a pinch of salt.
Take some regular flour in a plate and roll each chop to coat with flour.
Now dip the flour coated balls into beaten egg.
Take bread crumbs in a flat plate and role all the balls nicely, make sure all balls coated nicely with crumbs.
Heat oil in a pan for deep frying and fry them till golden brown.
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.

Zucchini Fritters - an Easy Evening Snacks Recipe

02:30 by SumanaNo comments

Zucchini Fritters is one of my daughter’s favorite snacks. She is always ready to eat it. And I am also ready to make this because this is very healthy, tasty as well as low calorie. It is really very easy to make with very few ingredients. If u r vegetarian u can avoid the egg. If you are not calorie conscious you can make it deep fried but as per my recipe it is pan-fried because me and my family like it.

Ingredients:

Zucchini -1 large

Chopped garlic – 1tsp

Olive oil – 1 tbsp

Egg – 1

Black pepper – crushed

Corn flour _ 2 tbsp

All-purpose flour – 2 tbsp

Salt

Grated cheese – 2 tbsp

Herbs – as per your choice

Zucchini Fritters

Recipe:

Grate the zucchini first and keep in a large bowl with pinch of salt. Keep aside for 15/20 minutes.

Now squeeze out the water from zucchini with your palms.

In a mixing bowl put the zucchini and add an egg, salt, crushed pepper, chopped garlic, 1 tsp olive oil, any herbs and mix it.

Then add corn flour and all-purpose flour and make a dough, consistency like cookie dough.

Grease your pan with remaining oil and heat it. Take small portions of the batter and put it in the pan while giving a circular shape like fritters. Cook for 2/3 minutes. Then flip off and cook the other side.

Serve hot with mayonnaise or English mustard sauce.

Crunchy Broccoli Soup

12:17 by SumanaNo comments

Ingredients:

Broccoli florets – 1 hands full

Baby spinach – 2 hands full

Spring onion – 2/3 full

Chopped onion – 1 tbsp

Butter – 2 tbsp

Nutmeg powder – 1 pinch

Cinnamon powder – 1 pinch

Salt

Crushed black pepper

Fresh cream – 2 tbsp

Roughly chopped walnut – ½ cup

Milk – ½ cup (optional)

Crunchy Broccoli Soup

Recipe:

Take a heavy bottom pan and heat 1 tbsp butter.

Add chopped onion and sauté it.

Add all green vegetables and occasionally stir for mixing.

Add 1 cup water and let it boil for 7-8 minutes.

Let it cool down and put this in blender and blend it.

Take a nonstick pan and put the remaining butter and fry the walnuts till golden, here you can use any types of nut like almond, cashew whatever you have. This nuts will give crunchiness.

Now remove nuts from the pan and pour the blended broccoli in it.

Time for seasoning, add salt and pepper.

Add nutmeg and cinnamon powder for nice aroma.

Let it boil for 2 minutes, in this stage if you feel the need to make it thinner, you can add milk.

Switch off the gas. Add cream and mix it well.

Add fried walnuts and serve in a bowl.

Your broccoli soup is ready.

This is one of my child's favourites. Another favourite soup of my daughter is Pumpkin soup. Both these soups are yummy and healthy. These are completely home made, so no added flavour or preservatives. Let me know how it turned out at your end. Happy cooking J

Pumpkin Soup

14:23 by SumanaNo comments

Nowadays my child keeps saying mamma I want to have soups. Instead of making preparing soups using ready to make powders available in any grocery shops, this time I thought of trying my hand in pumpkin soup. This is easy and yummy at the same time which attracted me. My daughter and hubby both loved it instantly and my daughter said she wants to have it tomorrow again. J

Ingredients:

Pumpkin – 250gms

Sliced onion – 1 medium

Tomato pulp – 2 tbsp

Salt

Sugar

Crushed black pepper

Parmesan cheese – 2 tsp

Cream – 1 tbsp

Butter – 1 tbsp

Pumpkin Soup

Recipe:

First cut the pumpkin into cube size.

Put butter in a heavy bottom pan or pressure cooker (I used pressure cooker).

When it starts to melt add sliced onion and stir for 1 minute.

Add pumpkin and tomato pulp (here I used canned pulp. You can use fresh tomato. In that case use 1 tomato) and mix it.

Add 2 cups water and wait for 2 whistle.

Take out from fire and release the steam and let it cool down.

After 10 minutes when it will be in room temperature put it in a blender and blend it well.

Now take a nonstick pan and put this blended pumpkin.

Now it’s time for seasoning - add salt, sugar (optional), crusher black pepper.

Add herbs as per your choice, parmesan cheese 2 tsp (you can avoid it if you want) and let it boil.

If you like creamy texture of soup then no need to add water otherwise you can add half cup of water. Let it boil 2-3 minutes.

Add 1 tbsp cream and stir it well.

After 1 minute take out from fire and serve hot with some of cream.

Enjoy and let me know how it turned around at your end. Happy cooking J

Corn Fritters

11:00 by Sumana1 comment

Corn fritters is an easy to cook snacks recipe. This can be prepared in a ziffy with out much preparation and is savored by all age groups. This is cereal snacks is healthy too as it has a low carb count and low fat content but has high fiber content.

Ingredients:

Baby corn – 10 -12 pcs

Gram flour – 4 tbsp

Rice flour – 4 tbsp

Ginger-garlic paste – 2 tsp

Black pepper powder – 1 tsp

Salt

Lemon juice – 1 tsp

Water

Oil

Corn Fritters

Recipe:

Cut the baby corns horizontally.

Now take a mixing bowl and marinate the corn with ginger-garlic paste, lemon juice, black pepper powder and salt. Keep aside for 20 minutes.

Make a batter with gram flour, rice flour, ginger-garlic paste, salt, black pepper powder and water.

Now deep the pieces of corn into the batter and deep fry it till golden.

While serving, sprinkle some chat masala.

Serve hot as evening snacks with tea or coffee or as veg starters at lunch or dinner.

Happy cooking J

Hara Bhara Kababs

22:27 by SumanaNo comments

Hara Bhara Kebab is very popular veg starter in India, especially North India. This kabab is available in almost all decent restaurants in India and is a must have for all veg lovers. This is very mouthwatering and made by some green vegetables like spinach, green peas, coriander leaves, potato and paneer. In this recipe spinach and green peas are hero. Hara bhara kabab is a very healthy dish because of its ingredients. In this recipe I have shallow fried the kebabs but you have one more option, deep fry it. Actually me and my family like the aroma of smoke so I chose the first option; means shallow fry.

Hara Bhara Kebab

Ingredients for hara bhara kabab:

Spinach leaves – 1 bunch

Green peas – 1 cup

Boiled potato – 2 medium

Smashed paneer – ¾th cup

Chopped green chilli – 1 tbsp (according to your taste)

Chopped coriander leaves – ½ cup

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Garam masala powder – 1 tsp

Chat masala – 1 tsp

Dry mango powder – ½ tsp

Salt

Bengal gram flour (chattu) – 4-5 tbsp (as required)

Ghee

Cashew nuts

Ingredients for green chutney:

Mint leaf – 1 cup

Coriander leaf – 2 cups

Green chilli – 2 pcs

Curd – 2 tbsp

Salt

Lemon juice – 2-3 tbsp

Chat masala – 1 tsp

Steps of Hara Bhara Kebab

How to make hara bhara kababs:

Blanch the spinach and green peas and strain the water. Keep aside. Now chop the spinach.

Take a large mixing bowl and smash the spinach and green peas. Then add boiled potato, paneer and ginger paste.

Then smash all these ingredients and add green chilli and coriander leaves and mix it.

Then add all the spices like coriander – cumin powder, garam masala powder, dry mango powder, chat masala and salt. Mix it very well.

Now add Bengal gram flour and make dough. This ingredient will be used for binding. Mix very gently and make smooth dough.

Then from this dough make 24 balls and turn them into kebab shape with your palm (ie. flatten the balls). Now put half a cashew nut on top of the kebabs.

Now take a tawa or fry pan and brush some ghee. Heat it and place the kebabs.

Keep it till golden brown and flip off the kebabs and fry the other side.

If you want you can deep fried it.

Your Hara Bhara kebabs are now ready. Serve hot with green chutney.

Recipe of green chutney:

Take all ingredients of green chutney and blend it to make a smooth paste. Now your green chutney is ready also. If you like you can add some garlic in the chutney.

See my another veg kabab recipe Jackfriut (Echor) Shammi Kabab.

Please let me know how it turns out at your end. Happy cooking :)

Fish Kabiraji Cutlets

23:35 by Sumana1 comment

Fish kaviraji cutlet is a very mouthwatering snack and is very popular in Bengal. Actually Bengali occasions are incomplete without any form of fish fry. It can be better fish fry, fish kabiraji, topse fry or fish cutlet. This Bengali style fish fry is called Fish Kabiraji Cutlet. This cutlet has a specialty that is the cutlet is wrapped by egg which is very crunchy and has no specific shape. It is specially made by fillets of Bhetki fish or any boneless fish. But obviously nothing compares the taste of Bhetki. Even if you are a calorie conscious person, you will forget about calories once you taste this kabiraji cutlet.

This type cutlet is crispy but not very hard like other type of cutlets. This is a medium version of fish batter fry and fish cutlet.

When I was child I had tasted it for the first time in a marriage ceremony. After that I have tried it so many times in various occasions but still, the first tried kabiraji is very nostalgic to me for its taste. I am a fish lover like other Bengali. I love every types of fish preparation but fish kabiraji is very special. The aromas of fish fry attracts me so much that wherever and whenever I get the aroma, I start filling hungry. J

Fish Kabiraji Cutlet

Ingredients for fish kabiraji:

Fish fillets – 4 pieces

Egg – 4

Ginger paste – 1tsp

Garlic paste – 1tsp

Onion paste – 2 tbsp

Lemon juice – 1tsp

Salt

Black pepper powder

Soda bai carb – 1 pinch

Bread crumbs

White oil

How to make fish kabiraji:

Marinate the fish lemon juice, onion paste, ginger-garlic paste, pepper powder and salt. Keep aside for sometimes like 30-45 minutes.

Now take a flat plate and spread the bread crumbs. Then coat the fish fillets one by one and keep aside.

Take a bowl and beat one egg with salt, pepper powder and a pinch of soda bai carb.

Heat a wok and take enough oil to deep fry.

Now put a fish into the hot oil and fry it. When the colour is changed, spread some beaten egg with your fingers or a spoon. As a result you will see that your cutlet will get a wrapper. Many bubbles will form due to egg. Flip off the cutlet with a spatula and spread some egg in same way on the other side. When this egg portion turns golden, remove from the oil and keep it on a paper napkin. Then serve it with some green salad and tomato ketch up or kasundi (a Bengali style mustard sauce).

It is always served hot.

Sometimes I have seen some recipe with rice flour instead of egg. But I have never tried it. This is the other way to make crispy kabiraji. But somehow I think that rice powder cannot give same crispiness like egg. And obviously this is my own opinion.

Fish Batter Fry - In Bengali Style

10:35 by Sumana4 comments

Fish batter fry is a mouthwatering starter and is very popular in Bengal. Bengali occasions are incomplete without any form of fish fry. It can be batter fish fry, fish kabiraji, topse fry or fish cutlet. This Bengali style batter fish fry is also called “fish butter fry” for its softness. It is specially made by fillets Bhetki fish or any boneless fish. But Bhetki obviously enhances the taste. Even if you are a calorie conscious person, you will forget about calories once you taste this fish fry.

Fish Batter Fry

Fish batter fry - ingredients:

Fish fillet

Regular flour

Cornflour

Baking powder

Soda bi curb

Ginger paste

Garlic paste

Salt

Black pepper powder

Lemon juice

White oil

Fish batter fry - recipe:

Marinate fish with lemon juice, ginger-garlic paste, salt, black pepper powder and keep aside for sometimes.

Take a bowl and make a smooth batter with regular flour, cornflour (4:1), a pinch of baking powder and a pinch of soda bi curb, salt, black pepper powder and water and keep aside for 10 minutes with cover.

Now heat oil in a deep pan. Coat the fish fillets with batter and deep fry till golden.

Fish batter fry is now ready. Serve hot with salad and ketchup.

Chicken Roast With Butter Tossed Vegetables

18:23 by SumanaNo comments

Easy chicken roast recipe prepared with honey and orange sauce and served with butter tossed vegetables

Chicken roast with butter tossed vegetables

Chicken roast can be prepared in many ways with different flavors. I prepared this roast on 31^st December night with honey-orange sticky sauce and served it with butter tossed vegetables.

Ingredients:

Chicken – 2 leg pieces

Garlic paste – 1 tsp

Rosemary – ½ tsp

Crushed black pepper – 1 tbsp

Chopped parsley – 1 tsp

Chopped celery – 1 tsp

Olive oil

Salt

Orange juice – 4 tbsp

Honey – 1 tbsp

Boiled potato

Red capsicum

Zucchini

Green peas

French beans

Butter

Recipe:

Chicken roast:

Marinate the chicken with salt, garlic paste, crushed black pepper, 2 tbsp orange juice, olive oil and rosemary for 1 hour. Now pre heat the oven for 3-4 minutes. Then place the chicken in grill rack in 200c for 8-10 minutes. In the mean time, mix orange juice and honey in a pan and heat it. When it is sticky, sprinkle some chopped fresh parsley and celery. Now brush this sticky orange juice over the chicken and again put it in the oven for 2 minutes.

Butter tossed vegetable:

Now, boil potato and then slice it into finger sized pieces.

Cut capsicum into square pieces.

Cut zucchini in round shape.

Then take butter in a pan and put it on heat. When the butter is melted, add pepper powder, salt and boiled potato. Toss it and sprinkle chopped fresh parsley and take it out of the heat. Again put butter in the pan and add salt, black pepper powder, red capsicum, zucchini, green peas and French beans and toss for a while. When cooked, take out from heat.

Now place the chicken in a plate and garnish with tossed vegetables. Serve hot.

Pan Fried Chicken Tikka

19:35 by SumanaNo comments

Pan Fried Chicken Tikka

Chicken tikka is one of the most popular non-veg starter in India. Normally this is cooked in Tandoor or oven. But at home this can be cooked in pan also. This might taste a bit different as compared to tandoor-cooked tikka because the flavour of coal smoke is absent. But this pan fried chicken tikka can be cooked by anybody at home easily and quickly.

Ingredients:

Boneless chicken cubes - 250 gms

Onion

Bell pepper - red, yellow and green

Ginger-garlic paste – 1 tsp

Hang curd – 1 tbsp

Salt

Kashmiri red chilli powder – 1 tsp

Garam masala powder – ¼ tsp

Lemon juice – few drops

White oil – 1 tsp

Skewers

Preparation:

Cut onion and all bell peppers into square pieces. Now marinate the chicken with hang curd, ginger-garlic paste, kashmiri red chilli powder, garam masala powder and lemon juice for 2-3 hours and refrigerate it. Now add oil and salt and mix it well. Take a skewer and string the onion, capsicum, chicken, capsicum one by one and put it in a greased pan in flame. After 5-6 minutes, turn over the skewers. After another 5-6 minutes the chicken should be cooked properly. Serve hot with raita and salad.

Prawn Fry

05:38 by SumanaNo comments

Prawn Fry

Ingredients:

Small size prawn - 16 pieces

Medium size boiled potato - 2

Chopped tomato – 1

Chopped parsley

Chopped green chilli

Black peer powder

Salt

Sugar

Bread crumbs

Regular flour

Corn flour

Bread

Lemon juice

White oil

Tooth pick

Preparation:

Remove shell and head of the prawns. Keep the tail. Devain it and wash thoroughly.

Insert s tooth pick from the tail towards the head so that the prawn stays straight even after frying.

Marinate the prawn for 10-15 minutes with lemon juice, salt and pepper powder.

Smash boiled potato and mix with chopped tomato, parsley, green chilli, salt, black pepper powder. Also mix bread after cutting the borders for binding.

Now take a cellophane paper, put the mixture on it and cover it with another cellophane paper. Now roll it with a roller softly to make it flat. Remove the paper from top and cut the rolled potato mix into the number of prawns.

Now cover the prawns with the mixture but keep the tail out of this. If it feels very sticky, then wet your hand with water.

Now take flour in a plate and coat the prawns lightly.

In a bowl mix little bit of corn flour with water to make a thin batter. Dip the prawns in the batter and immediately put it on bread crumbs to coat it properly.

Now dip fry the prawns till golden.

Prawn fry is now ready, serve hot with ketchup.

Sunday, 10 December 2017

Ingredients:

Recipe:

Saturday, 29 July 2017

Ingredients:

Recipe:

Friday, 2 June 2017

Ingredients:

Recipe:

Monday, 15 May 2017

Ingredients:

Recipe:

Tuesday, 22 September 2015

Ingredients:

Recipe:

Monday, 30 March 2015

Ingredients for hara bhara kabab:

Ingredients for green chutney:

How to make hara bhara kababs:

Recipe of green chutney:

Friday, 6 March 2015

Ingredients for fish kabiraji:

How to make fish kabiraji:

Thursday, 30 January 2014

Fish batter fry - ingredients:

Fish batter fry - recipe:

Wednesday, 29 January 2014

Chicken roast can be prepared in many ways with different flavors. I prepared this roast on 31st December night with honey-orange sticky sauce and served it with butter tossed vegetables.

Ingredients:

Recipe:

Chicken roast:

Butter tossed vegetable:

Saturday, 16 November 2013

Ingredients:

Preparation:

Saturday, 2 November 2013

Ingredients:

Preparation:

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Chicken roast can be prepared in many ways with different flavors. I prepared this roast on 31^st December night with honey-orange sticky sauce and served it with butter tossed vegetables.