Showing posts with label starter. Show all posts
Showing posts with label starter. Show all posts

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.

Saturday, 29 July 2017

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 healthy evening snacks
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.

Friday, 2 June 2017

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)
yummy crunchy broccoli soup with walnut easy recipe
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

Monday, 15 May 2017

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
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

Tuesday, 22 September 2015

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

Baby corn fritters prepared by frying after dipping in a batter
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


Monday, 30 March 2015


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.

pure veg hara bhara kebab with green peas spinach and paneer
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
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 :)

Friday, 6 March 2015

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

bengali style kaviraji fish cutlet
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.


Thursday, 30 January 2014


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.

Bengali Fish Fry in batter
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.

Wednesday, 29 January 2014

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 31st 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.


Saturday, 16 November 2013

Pan Fried Chicken tikka, kabab, tandoori made at home
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.

Saturday, 2 November 2013



Prawn fry with potato and bread crumbs coating
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.