Friday, 16 January 2015

Vegetable Sandwich

Ingredients: 

Bread- 4pcs
Potato- 2pcs
Peas- 100g
Spring Onion+Carrot+ Beans Chopped(veggies)- 1cup
Capsicum- 1no
Salt & Sugar- To taste
Butter- 4tsp
Mayonnaise- 1tsp
Water- to boil
Black pepper- 1/2tsp

Directions: 

Boil the veggies, potato and peas together and smash it uniformly.
Now add black pepper,salt and sugar to the smash mixture and mix properly.
Now take fresh Bread crumbs and cut with a tumbler so that it becomes round in shape.
Now spread the Mayonnaise on the bread followed by the smashed mixture.
Garnish with Capsicum and serve.

ফুল কোপির সিঙ্গারা (Cauliflower Samosa)

Ingredients: 

Flour(Maida)- 150g
Cauliflower- 1small
Potato- 2nos
Oil-100ml+50ml
Salt-1/2tsp
Green Chilli-2nos
Ginger- 1/2tsp chopped
Turmeric- 1/2tsp

Directions: 

Fry the chopped potatoes and the cauliflower in oil with chopped chillies and ginger.
When well cooked add salt and Turmeric and cook for sometime.
When the potatoes become soft, slightly smash the mixture and keep aside.
Now make a smooth dough with 50ml oil and water as required.
Roll the batter to Puris and fold it in the shape of Triangle.
In the hollow part of the triangle, add the potato mixture and lock the opening.
Now deep fry it in oil and serve hot with Sauce.

Aloo Hara Matar(Potato Green Peas)

Ingredients: 

Potato- 4pc(cut into cubes)
Peas-500g
Green Chilli- 4nos
Salt & Sugar
Turmeric powder- 1/2tsp
Pepper powder- 1tsp
Oil-15ml

Directions: 

First fry the cubed potatoes in oil and then add green peas to it and cook for sometime.
Now,add salt, sugar, green chilli chopped and turmeric and mix well.
Now add 1 cup of water and boil for 5 minutes.
When the potatoes and peas become soft, sprinkle the pepper over it and serve hot.

Thursday, 15 January 2015

Gokul Pithe

Ingredients: 

Flour(Maida)- 2.5 cup
Milk- 2cup
Sugar- 100g
Oil-100ml
Baking powder- a pinch
Pera made from Kheer

Directions: 

Make a smooth batter of flour, milk, sugar, 1tsp oil, and baking powder.
Now slowly pour the batter in hot oil and simultaneously dip the pera inside the batter placed int he oil and again place some batter over it to cover the pera.
Fry it deeply till it becomes brown.
Now dip the fried pieces in a concentrated sugar syrup.
When sugar syrup gets into the pithe, serve hot.

Rosh Gaja

Ingredients: 

Flour(Maida)- 250g
Sugar- 100
Mustard oil- 1/2cup
Water- As required

Directions: 

Make a tight dough with flour,oil,sugar and water.
Now roll it to a chapati and and make thin cuts in te center part and fold it.
Now fry it lightly .
Then add the fried pieces into a thick concentrated Sugar syrup.

Nimki

Ingredients: 

Flour(Maida)- 2.5 cup
Oil- 1cup( for dough)
Oil- 150ml
Salt- 1tsp
Baking powder- a pinch
Water- As required

Directions: 

Make a uniform Dough with 1 cup oil and required amount of water.
Now roll like chapati and cut into different shapes.
Now deep fry the cut piece in oil till light brown.
When the color comes properly, take it off and serve hot.

Malpoya

Ingredients: 

Flour(Maida)- 2.5 cup
Milk- 2cup
Sugar- 150-200g(as per taste)
Powdered Rice or Suji- 5tsp
Cashew & Resins- 100g
Fennel- 2tsp
Grated Coconut
Baking Powder- 1 pinch
Oil- 200ml

Directions: 

Make a smooth batter of flour, milk and sugar.( concentration should neither be too thick nor to diluted)
Now add the dry fuits and baking powder and mix well.
Heat a pan with the oil and pour the batter with a ladle(হাতা).
When the batter becomes fried take it off the pan and serve hot.

Bengali Egg Curry

Ingredients: 

Boiled Egg- 4 nos
Onion paste- 4 pcs
Potatoes(cut into two)- 8pcs
Ginger+garlic paste- 4tsp
Tomatoes chopped- 2pcs
Red chilli powder- 1tsp
Turmeric powder- 1tsp
Coriander chopped
Salt & Sugar- To taste
Oil- 30ml

Directions: 

First boil the eggs and the potatoes together with salt.
Now fry the boiled egg till golden brown and keep aside.
Then fry the boiled potatoes and keep aside.
Now, in the left over oil add onion paste and fry.
Add the ginger+garlic paste and cook.
Now add the chopped tomatoes and continue to cook.
Then add the chilli powder, turmeric,salt and sugar.
When all are well cooked, add some water.
When the water starts to boil,add the egg and the potatoes and cook.
If necessary,add some more water.
When the gravy is ready,add the coriander leaves and serve hot.

Wednesday, 14 January 2015

Pure Veg Bengali Moong Daal

Ingredients: 

Moong Daal- 150g
Cauliflower- 1small
Potato- 2nos
Tomato Chopped- 3pc
Green Chilli- 4pcs
Coriander Leaf- 1branch
Cumin seed- 1/2tsp
Red chilli whole- 2pcs
Bay leaf- 1pc
Turmeric- 1/2tsp
Salt & Sugar- to taste
Peas
Oil- 4tsp

Directions: 

Fry the Daal in a dry pan without oil and then half boil it with salt and turmeric.
Now,heat a pan with oil and put thr cumin seed, red chilli and the bay leaf.
Now add the sliced cauliflower and potatoes till it becomes golden in colour.
Then, add the chopped tomatoes, salt, sugar and the peas followed by the half boiled daal.
When all are well cooked, add coriander and green chillies and take it off the oven.

Tuesday, 13 January 2015

Began Makhani (Brinjal Makhani)

Ingredients: 

Brinjal- 500g
Tomato- 2pc
Green Chilli- 4nos
Coriander leaf- 1branch
Cumin Seed- 1/2tsp
Red chilli powder- 1tsp
Cumin powder- 1tsp
Garam masala- 1tsp
Salt & Sugar- To taste
Oil- 30ml

Directions: 

First heat the oil, add cumin seed and brinjal and fry it properly.
When fried, add tomato and chopped green chilli, cumin powder, chilli powder, salt and sugar and cook well.
When cooked, add coriander leaf.
When all the masallas are well mixed, add garam masalla and mix well.
When everything is settled, serve hot.

Monday, 12 January 2015

Tamil-Bengali Sambar

Ingredients: 

Tur Daal- 300
Drum stick- 3nos
Pumkin(cut into small pieces)- 100g
Cauliflower- 1small
Sambar powder- 3tsp
Mustard seed- 1tsp
Curry leaves- 8-10
Salt & Sugar- To taste
Tamarind paste- 50g
Chopped onion-1pc
Tomato- 1pc
Channa Daal- 1tsp
Red chilli whole- 2nos

Directions: 

Boil the tur daal and keep aside.
In pan add oil and fry all the veggies.
Now add the fried veggies into the daal and boil for sometime.
When the daal starts boiling add the sambar powder, tamarind paste and mix well.
When the Daal is well cooked, keep it aside.
In a small pan, heat the oil and add the mustard seeds, red chilli whole, curry leaves and channa daal.
When the mustard seed starts crackling, add it on the Daal and serve hot with Plain rice or Dosa.

কুমড়ো ফুলের বরা ( Pumkin Flower Pakora)

Ingredients: 

Pumkin Flower- 10pcs
Besan- 100g
Rice powder- 2tsp
Salt- 1tsp
Baking powder- a pinch
Oil- 200ml

Directions: 

Make a smooth batter with Besan, salt, baking powder and water. Concentration should be medium.
Dip the cleaned Flowers in the batter and put it in a pan with hot oil.
Deep fry it in oil and soak it in a tissue paper and Serve Hot with tea.

Bengali Chicken Kosha

Ingredients: 

Chicken- 1Kg
Chicken Stock- Left after boiling chicken
Chopped onion- 300g
Garlic+Ginger paste- 50g
Tomato Chopped- 3pc
Green Chilli- 4pcs
Coriander Leaf- 1branch
Cumin powder- 1tsp
Coriander powder- 1tsp
Chilli Powder- 1tsp
Garam Masalla- 1tsp
Oil- 50ml
Ghee- 2tsp
Salt & Sugar- to taste

Directions: 

First, boil the chicken with little salt in minimum amount of water.
Now,heat a pan with oil and add the onions and fry till golden brown.
Now, add the ginger+garlic paste, cumin powder, coriander powder, Chilli powder, salt & sugar, tomatoes and the Boiled Chicken and cook for 10 minutes.
When oil starts leaving by the side, add the chicken stock and mix well.
When the gravy become thick and dry add the green chillies and the coriander leaves, ghee, garam masalla and mix well.
When the whole thing becomes dry, serve hot with Fried Rice or Paratha.

Gajar Ka Halua

Ingredients: 

Carrot- 1Kg
Milk- 1cup
Sugar- 300g
Cardamom powder- 1/2tsp
Bay leaf- 1 no
Cashew & Resins
Ghee- 5tsp

Directions: 

First grate the carrot and boil lightly it in milk.
Heat a pan with Ghee and add the Bay leaf followed by the half boiled carrot and fry well.
Then add sugar and cardamom powder along with cashew and resins and continue to cook.
When the mixture become dry, take it off the oven and either serve hot or chilled.