Veg Recipe - Gobi fry- Phulkophi Bhaja

Cauliflower Fry

Phulkophi Bhaja 

Ingredients:

1 small size cauliflower

3 to 4 tablespoon gramflour or besan

2 tablespoon rice flour

3 to 4 tablespoon oil

Salt to taste

Method:

Take out small florets from the cauliflower as per serving.

Wash and soak them in salted water for 1/2 hour. 

In the meantime make a mixture of besan, salt, rice flour and water. 

Now take the florets out and dry them. 

Put the florets in the besan mixture and coat them well. 

Heat oil in kadhai. When the oil is hot enough start frying the coated florets. 

This will take 6 to 7 minutes in medium flame. 

Repeat and fry all the florets. Serve hot.

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Eggplant Recipe-Beguni

Beguni Recipe

Eggplant Fry with Batter

Eggplant Fry

Ingredients:

1 medium size eggplant
3 to 4 tablespoon Gram Flour/Besan flour
1/2 teaspoon turmeric powder
1 teaspoon riceflour(optional)
1 teaspoon of salt/ salt to taste
3 to 4 tablespoon mustard oil

Method:

Wash and cut the brinjal or eggplant as shown in the picture .Try to make thin slices.

Keep aside. In a bowl mix the gram flour/ besan, turmeric powder, rice flour and salt. 
Add water to the mixture, make sure that the consistency of the mixture should not be too thick or thin. It should coat the eggplants properly. 
Now heat a nonstick pan, add mustard oil. 
Put the coated eggplants one by one for frying. 
When one side is brown, flip and fry the other side till brown. 
Repeat the process with the other eggplant pieces. Enjoy hot.

Indian salmon - Gurjali Fish curry

Indian Salmon Fish Curry

(Gurjali Machher Jhol)

Indian Salmon Fish Curry

Today I am presenting a simple recipe of preparing Curry of Indian Salmon or Gurjali Fish. This is one of my favorite recipe. The curry is light but tasty and should be taken with Hot Rice.

Ingredients:

3 to 4 medium size salmon (cut piece)
1 medium size potato sliced in four pieces
1 medium size tomato finely chopped
1/2 teaspoon jeera(whole)
1 teaspoon turmeric powder
1 teaspoon jeera powder
1 teaspoon coriander powder
1/2 teaspoon kashmiri lal mirch powder
3 to 4 tablespoon mustard oil
Salt to taste
Coriander leaves for garnishing

Method:-

Lets start the recipe by washing the fish properly. Now marinate the fish with salt and turmeric powder(1/2 teaspoon). 
Heat a non-stick pan, add 2 tablespoon of mustard oil. Heat the oil and add the fish pieces to fry slightly. Take the fish pieces out and keep aside. 
Add 2 tablespoon of oil and put jeera(whole).When it starts crackling add the potatoes and fry for few minutes. 
Add jeera powder, coriander powder and 1/2 teaspoon turmeric powder. 
Stir and add the tomato. 
When the masala is nicely coated with the potato add 1 cup of water and let it cook on medium flame. 
Add the fish pieces when the potatoes are done. 
Cook for 5 minutes, add salt to taste and switch off the flame. 
Now garnish the fish curry with coriander leaves and 1 or 2 whole green chilly. 
Serve hot with white rice.

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Alu Posto recipe

Alu Posto

Bengali Recipe of Potato with Poppy seed

Aloo Posto

Alu posto is a traditional bengali recipe which is almost like a family member for every bengali. It is super easy to make. If made properly, it is very tasty. In India poppy is used in many dishes but in Eastern India it is mainly cooked with potato. This is even one of my favourite dish. Let me share this tasty recipe with you.

Ingredients:-

5 to 6 medium sized potato

5 to 6 tablespoon poppy seeds (soak them for an hour in water) 

Vegetable oil- 5-6 tablespoon

 3 to 4 green chillies

Salt to taste

Sugar 1/2 teaspoon (optional)

Method:-

Cut the potatoes in equal sized four pieces each. Wash them and keep aside. 

Grind the Poppy seeds in the Mixer/Grinder in 3 to 4 steps, adding little water in each step. 

This is to ensure that the Poppy seeds are properly crushed and form a thick paste. Keep aside.

Heat oil in a Heavy bottomed Kadai and add onion seeds(Kalonji) and 1-2 green chill, add the cut potatoes and fry for 2-3 minutes in medium flame.

Now add the poppy paste along with 1/2 cup water, stir and let it cook with the Kadai covered with a lid for 8-10 minutes in medium flame. 

Check in between if the potato is properly cooked.

Now add salt, sugar(optional), stir for 1-2 minutes and serve hot with plain white rice.

Can also be served along with Rice and Dal(Masoor Dal-Pulses).

Options:

You can also add other vegetables in this preparation i.e. Pointed gourd(Patol in Bengali) or  Snake gourd(Jhinga in Bengali) , cut in medium pieces. In such case, fry these vegetables with potatoes  and balance recipe is the same.

Chicken Kasha- A Bengali style Chicken preparation

Chicken Recipe

Chicken Kasha

Chicken Curry-Bengali Style

Chicken kasha is one of the most favourite dish among Bengalis. During festive season it is a must for most of the Bengali families. This is a very simple recipe but still it has lots of flavor. 

Lets start with the Ingredients:

800gms chicken( cut into small or medium pieces)
5 to 6 tablespoon mustard oil
2 teaspoon ginger garlic paste
1 onion finely chopped
1 tomato finely chopped
1/2 onion for paste
3 to 4 green chillies
1 teaspoon turmeric powder
1 teaspoon jeera powder
1 teaspoon dhania powder
1 teaspoon garam masala powder
Salt to taste
Coriander for garnishing.

Method:
First make a paste of onion, ginger and garlic paste together. 
Now add this paste to the chicken along with mustard oil(2 teaspoon), salt and turmeric powder. 
Keep aside for 1 hour. 
Heat mustard oil in a heavy bottom kadhai and add the chopped onion. 
Fry it for few minutes and then add green chillies, a pinch of turmeric powder, jeera and dhania powder. Saute for 2 to 3 minutes. 
Add the chopped tomatoes and stir for a while until the oil starts separating from the masala. 
Add the marinated chicken, 1/2 teaspoon salt and mix well. 
Cover the kadhai and let it cook for 4 to 5 minutes on low heat to release water. 
Now stir and fry the chicken properly with the masala. 
Add 2 cups of hot water and let it cook for 15 to 20 minutes or till the chicken become tender. 
Add coriander leaves and garam masala. 
Serve hot with plain white rice.
You can also have this with Wheat Chapati(Roti).

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VANILLA CAKE RECIPE WITH NUT AND RAISINS

Vanilla Cake recipe

Nut and Raisin Cake

VANILLA CAKE

Ingredients:

All purpose flour 2 cups
Baking powder 2tsp
Butter room temperature 1/2 cup
1/2 tsp salt
Powdered sugar 1 1/4 cups
Eggs 2
Vanilla essence 2tsp
Milk 1 cup
Black Raisins and Almonds 1/4 cup.

Method:

Preheat oven to 180 deg C. 
Grease 9x5 inch loaf pan. 
In a medium bowl ,whisk flour, baking powder and salt. Keep aside. 
In a large bowl mix butter and sugar, beat till fluffy. Now beat the eggs in butter mixture  followed by vanilla essence. 
Now pour half the flour mixture in the butter mixture  and add milk and stir.
Add the remaining flour mixture and just stir it lightly like folding. 
Add the Raisins and Almonds and mix. 
Now pour the mixture in the greased tin. 
Bake for 45 to 50 min in 180C.  
Allow the loaf to cool down.
Garnish with few chopped almonds.

DESSERT RECIPE- HOME MADE COCONUT LADDOO

Dessert Recipe

Coconut Ladoo 

Coconut laddoo

A quick delicious treat to make for any occasion, festivities or as a sweet end to your dinner.  Try this easy but simple dessert recipe- home made coconut laddoos.                                   

Ingredients:- (for 20 pieces- dia 2" each)

1.5 cups of fresh grated coconut
1/2 tsp of cardamom powder
1 tsp ghee
3/4 cup of condensed milk (i used Amul mithai mate)
1/3 cup desiccated coconut for rolling

Method:-

Heat 1 tsp ghee in a frying pan
Add 1.5 cups of grated coconut and stir the coconut on a low flame for 3 to 4 minutes. 
Now add 3/4 cup of the mithai mate, cardamom and cook this mixture on a low flame. 
Stir regularly when the mixture begins to thicken. 
After 3 to 4 minutes switch off the flame and allow the mixture to cool.
When the mixture has cooled, make small balls, each around 2" diameter and roll them in the desiccated coconut.
Serve the coconut ladoos hot or refrigerated.