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Thursday, 29 September 2016

Pepe Kumro Chechki (Raw Papaya & Pumpkin Stir Fry - Bengali Style)


          This is my all time favourite dish which is a traditional Bengali stir fry. It can be made with any vegetable like raw papaya, pumpkin, carrot, raddish, bottlegourd, etc. But today I went in for a combo with raw papaya and pumpkin. It is a very simple and a quick preparation with just a tempering of nigella seeds and with minimum of spices. Please note - this is a no onion-no garlic recipe.

          The end product is garnished with coriander leaves, coarsely ground vadi and raw mustard oil for an authentic touch. Prawns or fish head is added for the non-veg. version. It is best enjoyed with plain steamed rice or as a side dish with chapattis or parathas. Please check below a step by step method with pictures to prepare it.







  • 1 medium size raw papaya, grated
  • 250 gms. pumpkin, grated
  • 2 tbsp. mustard oil
  • 8-10 vadi / dried lentil dumplings
  • 1 tsp. kalonji
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 2 green chilies, slit
  • 1 cup coriander leaves, chopped
  • 1 tsp. raw mustard oil






          Heat oil in a pan and fry the vadi till light golden in colour. Drain and keep aside to cool. Then grind it coarsely.

          Temper the same oil with kalonji. Saute for a few seconds and add the grated veggies, salt, turmeric powder, coriander-cumin powder and green chilies.

          Cover and cook on a medium flame by stirring at intervals for around 8-10 minutes. When done, add the coriander leaves, ground vadi and the raw mustard oil. 

          Mix everything well and serve with plain steamed rice or as a side dish with chapattis or parathas.





                                Grate the raw papaya and pumpkin.



                                  Heat oil in a pan and temper with kalonji.



                     Add the grated veggies, salt, turmeric powder, coriander-cumin powder
                     and green chilies. Cook for 8-10 minutes or till done.


                 
                      When done, add the coriander leaves, ground vadi & raw mustard oil. 



                     Mix everything well and serve with plain steamed rice or as a side dish 
                     with chapattis.












Tuesday, 27 September 2016

Raw Banana Hash Brown - Indian Style


          Hash Browns are generally prepared with potatoes and is a very popular crispy American breakfast. It is loved by most of us I'am sure, just like me. Today I gave a twist to the original recipe and made it with raw banana in an Indian style. 

          I added garam masala besides other basic spices. It turned out yummy and I had it with some green chutney. In Fact, you can try making a similar version with sweet potato, radish, carrot or elephant yam too. Enjoy them as a snack with ketchup, mayo or hummus. So check below a step by step method with pictures to prepare it.





  • 2-3 raw bananas, boiled and skin removed
  • salt to taste
  • 1-2 tbsp. rice flour
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili flakes
  • 1/2 tsp. garam masala powder
  • 1 tsp. olive oil
  • 1 tsp. butter
  • coriander leaves to garnish 






          Grate the raw banana and mix with all the other ingredients (except oil and butter). Now heat 1 tsp. oil in a non-stick pan and spread the banana mix on it.

          Cook on a low flame for 8-10 minutes or depending on the thickness of the hash brown. Carefully flip it over with the help of a plate and add the butter.

          Cook the other side too till crisp and light golden in colour. Garnish with coriander leaves. Serve hot with tomato ketchup, green chutney, hummus or mayonnaise.





                       Grate the raw banana and mix with all the other ingredients (except 
                       oil and butter). 



                         Now heat 1 tsp. oil in a non-stick pan and spread the banana mix on it.



                            Carefully flip it over with the help of a plate and add the butter.






                                Cook the other side too till crisp and light golden in colour. 



                        Garnish with coriander leaves. Serve hot with tomato ketchup, green
                        chutney, hummus or mayonnaise.









Lau Chechki (Grated Bottle Gourd / Lauki Curry - Bengali Style)


          If you are looking for something light and a simple side dish, then here is an easy and a delicious Bengali style curry prepared out of grated lauki / bottle gourd. It requires minimum of spices and is best enjoyed with plain steamed rice. Same time you can also have with chapattis / parathas. So check for a step by step method with pictures to prepare it.





  • 1 medium, size lauki / bottle gourd, grated
  • 2 tbsp. mustard oil
  • 8-10 vadi (dried lentil dumplings)
  • 1 tsp. kalonji (nigella seeds)
  • 2 green chilies, cut into half / slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted cumin powder
  • 1 cup coriander leaves & stems, chopped
  • 1 tsp. ghee / raw mustard oil





          Heat oil in a pan and fry the vadi till light golden colour. Drain and keep aside to cool. Then grind it coarsely and keep aside.

          Temper the same oil with kalonji and green chilies. Saute for a few seconds and add the grated lauki, salt, turmeric powder and cumin powder.

          Mix everything well and cook, covered on a low flame. Keep stirring at intervals and cook till done.

          Add the coriander leaves, ghee / raw mustard oil and the coarsely ground vadi. Mix well and switch off the flame. Serve with plain steamed rice or with chapattis.




                                Grate the lauki / bottle gourd.



                      Temper the oil with kalonji and green chilies. Saute for a few seconds.



                            Add the grated lauki, salt, turmeric powder and cumin powder.



                        When done, add the coriander leaves, ghee / raw mustard oil and the
                        coarsely ground vadi. Mix well and switch off the flame. 



                                Serve with hot steamed rice or chapattis.













Monday, 26 September 2016

Baked / Fried Mini Khoba Roti (Flat Breads - Rajasthani Style)


          Give your usual rotis a new avatar by trying out these beautiful looking Rajasthani style Khoba Roti. Traditionally they are made into a much bigger size. But I went in for a mini version, that are both baked and fried. I should confess that I really enjoyed making these intricate designs. 

          They are really a visual treat and are generally relished with panchmel dal or any side dish. Please do drizzle some ghee over the end product to enhance the flavour. So hope you will give it a try by following a step by step method with pictures to prepare it.





  • 2 cups whole wheat flour 
  • salt to taste
  • 2 tbsp. melted ghee
  • 2 tbsp. yoghurt
  • 1/2 tsp. ajwain (carom seeds)
  • water as required to knead
  • melted ghee to drizzle
  • Rajasthani dal or any side dish to serve







         In a bowl. mix together (except water) all the ingredients. Add water little at a time and knead a dough. Cover with a wet cloth and keep aside for 15 minutes.

          Divide into 4-5 equal portions (slightly thicker than the normal roti).  Roll out each into a small round disc, just like a poori.

          On one side make small gashes with a knife. Turn over and start making your design either by pinching using your thumb and index finger, with a small tweezer or a small scissor. Make similar designer rotis with the remaining dough.

          Place them on a greased baking sheet / tray and brush all over with some ghee. Bake at 180 degrees C. for 15-20 minutes. 

           When done, drizzle some more ghee over the roti and serve with Rajasthani Panchmel Dal or any side dish.





                      In a bowl. mix together (except water and oil to fry) all the ingredients. 
                      Add water little at a time and knead a dough. 





                   Cover with a wet cloth and keep aside for 10-15 minutes. Divide into 4-5 
                   equal portions.



                      Roll out each into a small round disc, just like poori.  On one side make
                      small gashes with your knife. 




                                Make designs using a small tweezer.









                     Place them on a greased baking sheet & brush with some ghee. Bake in a 
                     microwave oven in the convection mode at 180 degrees C. for 18-20 minutes. 




                                After it is baked.



                               Make designs with a small scissor.









                      Make it the traditional way by pinching with your thumb & index finger. 









                               Serve with Rajasthani Panchmel dal or any side dish.





Khoba Roti that are fried......


  • oil / ghee as required to fry 

          Heat a tawa / griddle and fry the khoba roti on both sides for a minute each. Drizzle some oil / ghee and fry till it is cooked on both sides on a medium flame. Transfer to a serving plate and serve these yummy Rajasthani Khoba Roti with any side dish. (I had mine with matar ghugni (dried white peas curry)














                            I relished these yummy fried Khoba Roti with matar ghugni curry.















Sunday, 25 September 2016

Baked Chicken Samosa


          Samosa is an all time favourite snack with everyone. They can be relished as a tea-time snack or as appetizers with sauce or green chutney. Have them baked for a healthier option. Today I prepared chicken samosa. 

          You can add any stuffing of your choice. Even some leftover dry curries makes for a delicious samosa. So do make them and enjoy these crispy snack by following a step by step method with pictures to prepare it. 











  • 1 1/2 cups chicken, boiled & shredded
  • 1-2 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, chopped
  • 1/2 cup coriander stem, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 1 tsp. red chili flakes
  • handful of mint & coriander leaves, chopped
  • 1 tsp. roasted gram flour
  • 10-12 spring roll / samosa sheets or as required
  • oil to grease 
  • flour paste (mix 1 tbsp. flour with some water)





         Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Then add the onion, ginger and garlic. Fry till light brown.

          Add the chicken, coriander stem, chili flakes, turmeric powder and garam masala powder. Fry for 2-3 minutes on a medium flame.

          Add the chopped greens, chili flakes and roasted gram flour. Mix everything well and saute for a minute. Keep aside to cool down.


          Take a spring roll / samosa sheet and cut into half.  Fold it in a triangular shape, like a samosa as shown in the picture below. Seal it with some flour paste.

           Fold it in a triangular shape, like a samosa as shown in the picture below. Seal it with some flour paste.

           Now carefully open it and spoon in some of the filling. Apply some flour paste and secure it firmly.

          Make similar samosas with the remaining sheets and arrange them on a greased baking sheet and brush with some oil.

          Bake in a pre-heated microwave oven for 20-25 minutes by flipping it halfway. Serve with sauce or green chutney as appetizers or as a tea-time snack.





               Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Then add
               the onion, ginger and garlic. Fry till light brown.



               Add the chicken, coriander stem, chili flakes, turmeric powder and garam masala                            powder. Fry for 2-3 minutes on a medium flame.



              Add the chopped greens, chili flakes and roasted gram flour. Mix everything well
              and saute for a minute. 





                               Keep aside to cool down.




                               Take a spring roll / samosa sheet and cut into half.  




                               Fold it in a triangular shape, 





                               Then again another fold.



                               To the last fold apply some flour paste and secure it firmly.





                               Now carefully open it and spoon in some of the filling. 





                                Apply some flour paste and secure it firmly.




                            Arrange them on a greased baking sheet and brush with some oil.





                  Bake in a preheated microwave oven for 20-25 min. by flipping it halfway. 



                               After it is baked....



                    Serve with sauce or green chutney as appetizers or as a tea-time snack..











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