Chicken Kathi Roll

About this Recipe...

Chicken Kathi Roll, Chicken Frankie or Simply Chicken Roll, whatever you call it, but you can't deny the taste of this great indian street food, originated from the streets of Kolkata and now very famous and equally available in all over India. Spicy chicken cubes are wrapped in Paratha and coated with egg, green chutney and few spices.

I was inspired to make this tasty rolls at home. I always follow the way they make the rolls very quickly at the stalls. It is always very fascinating to watch them how quickly they are doing their job. Though I am unable to combine everything as quickly as them but I reached their level in taste wise.

Instead of adding green chutney in my rolls, I personally like to add tomato ketchup and DH loves green chutney in his rolls. So made two kinds of roll, my one is with ketchup and green chutney in his roll. You can do your variation and adjust the chutney and spices in this recipe but it tastes awesome always. I like it so much and can have it any time of the day, as breakfast, lunch, snacks or dinner. You can even serve it as an appetizer in parties, it's a great party food.

Ingredients

To make the Roti for the roll

• 1 Cup All purpose flour
• 1 Tbsp Oil
• 1 tsp Salt
• Luke warm water to knead the dough

To make the Chicken Filling for the roll

• 1/2 lb Chicken thighs cut into small cubes
• 3 Tbsp Oil
• 1/2 Cup Chopped Onion
• 1 Tbsp Ginger-garlic paste
• 1 tsp Green chili paste
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder
• Salt to taste
• 1/2 Cup Chopped Tomato 
• 1/4 Cup Thinly sliced bell pepper
• 1/4 tsp Garam masala powder
• Cilantro finely chopped

Other Ingredients

• 1 Tbsp Oil for frying the rotis
• 3 Eggs
• Salt to taste
• Black pepper powder to taste
• 2 Tbsp Tomato ketchup
• 2 tsp Red chili sauce
• 1 tsp Mint chutney
• 1/4 Cup Grated carrot
• 2 Green chillies finely chopped
• 1/4 Cup Thinly sliced cucumber
• 1/4 Cup Sliced onion
• Chaat masala powder 

Directions

1. In a mixing bowl, take all purpose flour, salt and oil. Mix everything nicely together.
2. Now slowly add Luke warm water to it and make a soft dough.
3. Drizzle some oil on the dough and coat the dough nicely with oil.
4. Now cover the dough with a wet cloth and give it a rest for 20 minutes.
5. While the dough is resting, will prepare the chicken filling for the roll.
6. Heat oil in a pan and add chopped onion to it.
7. Sauté the onion till it gets translucent, now add the ginger-garlic-green chili paste to it and fry it till the oil starts separating from the sides of the pan.
8. Now add turmeric, cumin, coriander, red chili powder and salt to it and mix it nicely.
9. Fry the spices for 1 minutes and add chopped tomato to it. Sauté the tomato till it gets soft.
10. Now add the chicken pieces to it and mix it well with the spices.
11. Cook the chicken till it gets tender and cooked nicely.
12. Now add the bell pepper slices and mix it well with the cooked chicken.
13. Next add the garam masala powder and cilantro leaves to it, stir it nicely and switch off the flame.
14. Your chicken filling is ready for the roll, Keep it aside for later use.
15. Now take the dough and divide it to three equal portion and make round balls from it.
16. Sprinkle some flour on it and roll the balls to a thin roti.
17. Next put the roti on a hot pan and cook both the sides for 1 minute. (No need to cook the roti fully, just cook it till it is half done.)
18. Now remove the roti from the pan and add around 1 tbsp oil into the pan.
19. Now break the egg on a bowl and add little salt and pepper to it. Whisk the egg nicely and pour it to the hot pan.
20. Spread the egg mixture nicely on the pan and immediately put the roti on it.
21. Press the roti gently and cook it for 1-2 minutes and then flip the other side.
22. Cook both the sides and take it out from the pan and keep it on a plate.
23. Now first arrange the prepared chicken on to the roti length wise and then all the vegetables on top of it.
    
24. Sprinkle some salt, pepper and chaat masala powder on it followed by mint chutney or else tomato ketch up and red chili sauce.
    
25. Now roll the roti gently and again roll it with a paper napkin to hold it.
26. Your chicken kathi roll is ready to serve, enjoy it hot.
    

Butter Chicken Pizza

About this Recipe...

Butter Chicken or Murgh Makhni is a classic indian dish with a flavorful Makhni sauce which is very creamy, rich and delicious. Everyone loves this dish and it is my favorite too. Whenever I go to a indian restaurant, this is my first preference to eat this with naan or tandoori roti. Making this traditional delicacy at home is really easy, you only need to do some basic preparation and voila the restaurant style dish is ready at your  plate.

Hence, very often I make this dish at home instead of having it in restaurant. But this time I thought to give a makeover to this dish and wanted to make a pizza with it. If I say in one sentence I wanted to combine two classic Indian and Italian dish together to make one delicious meal and that is 'Butter Chicken Pizza'.

Sound interesting right? We Indians loves pizza and giving it a twist with our own butter chicken is like Sone Pe Suhaga. Here I have used the Makhni gravy as the sauce of the pizza and the oven baked boneless chicken pieces which is cooked in the gravy as one of the topping. The other toppings which have been used in this pizza are onion, mushroom, bell-pepper, jalapeño and a good amount of cheese which takes this dish to another level and finally baked it into perfection.

You can definitely use other vegetables of your choice as topping or you can skip adding the veggies and simply enjoy only the chicken as topping, Its delicious in all forms. In every bite of this pizza you can feel the real flavor of butter chicken and the cheesy taste of pizza. I can say that this is the best pizza for my indian taste buds.

Ingredients

For Marinating the Chicken

• 1/2 lb Boneless skinless chicken thighs cut into small cubes
• 1/2 Cup Plain yogurt
• 1 tsp Red chilli powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 3/8 tsp Tandoori masala powder
• 3/8 tsp Black pepper powder
• Salt to taste
• 1 Tbsp Ginger-garlic paste
• 1 tsp Green chili paste
• 1 Tbsp Oil

For making the Makhni Gravy

• 2 Tbsp Salted butter
• 1/4 tsp Cumin seeds
• 2-3 dry red chili broken into two parts
• 1/2 Cup Chopped Onion
• 10-12 pieces cashew nuts
• 1 Tbsp Ginger-garlic paste
• 3 Tomato chopped
• 1 tsp Red chilli powder
• 1/2 tsp Coriander powder
• Salt to taste
• 1/2 Tbsp Sugar or honey 
• 1 Tbsp Dried fenugreek leaves crushed
• 1/2 tsp Garam masala powder
• 1/4 Cup Heavy cream

Pizza dough

• 1/2 Cup Luke warm water
• 1 Tbsp Sugar
• 1 Packet yeast
• 1 Cup All purpose flour
• 1 tsp Salt
• 2 Tbsp Olive Oil

Pizza Toppings

• 1 Jalapeno cut into thin slices
• 1/2 Bellpepper sliced
• 1/4 Cup Onion sliced
• 1/4 Cup Sliced mushroom
• 1 tsp Italian seasoning
• 3/8 Cup Shredded Cheese

Directions

Pizza Dough

1. In a bowl, take lukewarm water, sugar and yeast. Stir it with a spoon and cover it for 5 minutes to activate the yeast.
2. After 5 minutes you will see that the yeast mixture has activated. Now in a mixing bowl, add all purpose flour, salt and olive oil and mix them together.
3. Now slowly pour the activated yeast mixture to it, knead the flour for at least 10 minutes and make a soft dough.
4. Drizzle oil on the dough, cover the bowl with a plastic wrap and keep it in a warm place for 2 hours for fermenting the dough.

Butter Chicken

1. Marinade the chicken with all the ingredients listed above and keep it in refrigerator for at least one hour.
2. After one hour take the chicken pieces and arrange them in a baking tray. 
3. Bake the chicken in a 400F preheated oven for 15 minutes.
4. After 15 minutes, flip the other side and again bake it for 10 minutes or until the chicken cooked nicely.
5. Bring it out from the oven and keep it aside for later use.
6. Now to make the Makhni gravy, heat 2 tbsp butter in a pan and add dried red chili and cumin seeds for tempering.
7. Sauté them for few seconds and add chopped onion to it.
8. Next add the cashew nuts and fry them together till the onions gets translucent.
9. Now add the ginger-garlic paste to it followed by red chili and coriander powder and fry it till the oil starts separating from the sides of the pan.
10. Add the chopped tomato to it and cook it till it gets soft.
11. Now switch off the flame and let the mixture cool down a bit before grinding.
12. When the mixture gets cooled down, transfer it to a blender and blend it to a smooth paste.
13. Now pour it to a heated pan, add some water for the gravy and mix it well.
14. Cover the pan and let the gravy comes to a boil.
15. When the gravy starts boiling, add the baked chicken pieces to it followed by salt and honey to taste and mix it well.
16. Cover and cook it in low flame for 5-6 minutes so the chicken can absorb the gravy nicely.
17. Now add the crushed fenugreek leaves and garam masala powder to it and mix well.
18. Finally add the heavy cream to it, stir it nicely and switch off the flame.
19. Your butter chicken or Murgh Makhni is ready.
    

Assembling the Pizza

1. After around 2 hours, you will see that the dough becomes double in volume. Punch the dough so the air bubbles can go away.
2. Now spread some dry flour on your work surface, take out the dough from the bowl and with the help of your hands try to spread it gently to a 12 inch round circle. ( if you are not comfortable with your hands, then roll it with a rolling pin.)
3. Now gently transfer the pizza base to a pizza stone and spread the butter chicken gravy all over the pizza base.
   
4. Now arrange the chicken pieces on top of it and sprinkle half of the amount of shredded cheese on it.
5. Next arrange the sliced vegetables and sprinkle some italian seasoning on it.
   
6. Now bake it for 5 minutes in a 450F preheated oven.
7. After 5 minutes bring it out from the oven and spread the remaining cheese on the pizza and again bake it for 6-8 minutes or until the cheese melts.
   
8. Bring it out from the oven, give it a rest for few minutes and enjoy your slice of butter chicken pizza.

Baked Bread Potato Roll

About this Recipe...

Bread potato roll is one of my favorite evening snack since my childhood. Especially in winter, my elder sister used to made this rolls for me and I finished this delicious deep fried rolls in no time. From past few days I was craving for those rolls, but don't want to deep fried it. I usually avoid deep fried foods, always try to find a way for baked or shallow fried recipes. So I thought, instead of deep frying, I will bake this rolls in oven.

Hence made this baked version of my favorite snack with very less oil. Though the taste is not similar with the fried one, which my sister used to made. But this is much healthier and perfect for breakfast or evening snack, even it is a good option for kids lunch box also. Once in a while you can have the fried one, but make this baked version of yummy bread rolls and you will love it. I like potatoes in my bread rolls but you can use any stuffing of your choice, it will be more tasty.

Ingredients

• 4 Slices of whole wheat bread
• 1 Tbsp Oil for brushing
• White Sesame seeds
• 1 Large potato boiled and mashed
• 1/4 Cup Finely chopped onion
• 1 Green chili finely chopped
• 1/4 tsp Aamchur powder
• 1/8 tsp Black salt
• 1/4 tsp Black pepper powder
• Salt as per taste
• Finely chopped cilantro

Directions

1. In a mixing bowl, add boiled and mashed potato, chopped onion, green chili, cilantro, salt and all the other dry spices and mix them well.
2. Now take the bread slices and cut the edges of it.
3. Roll the bread slice with a rolling pin to get a nice flat bread.
   
4. Now take generous amount of potato mixture and put it in the bread slice.
   
5. Now gently roll the bread and apply some water on the edge of the bread to seal it properly so the stuffing won't come out.
   
6. Now brush some oil on all the sides of the bread and apply some sesame seeds on top of it.
7. Transfer the bread roll on a baking tray and bake it for 8-10 minutes in a 375F preheated oven.
   
8. The bread rolls are baked nicely and get a crisp texture and the sesame seeds are giving a nutty flavour.
   
9. It is ready to serve now, serve it hot with tomato ketch up and enjoy this healthy quick snack.

Begun Pora

About this Recipe...

Begun Pora/Bharta or roasted eggplant mash is one of traditional bengali recipe which is made very frequently in every bengali household. It is very similar to Punjabi baigan Bharta recipe, because in both case the eggplant is roasted first, and then the other ingredients are mixed with the eggplant. I already blogged about the Punjabi baigan Bharta so this time it is something about a recipe which I loved from my childhood days. In our home, in winter, my mom makes this dish very frequently for our lunch or dinner, when the fresh eggplants are available in the market.

The basic difference between the Punjabi baigan bharta and bengali begun Pora is that the former is roasted in open flame and then cooked with all the spices. But begun Pora is roasting the eggplant in open flame & mash it and all the ingredients & spices are mixed with it and consume it like this.

Here in USA, we have electric cooking ranges, so roasting the eggplant in the stovetop is bit difficult. But begun Pora without the rustic smokey flavor is incomplete, so I wrapped the eggplant with aluminum foil and then roasted in the stovetop. You can do it like this or you can roast the eggplant in oven also. In that case preheat the oven on 450F and keep the eggplant in a baking tray and bake it for 20 minutes, after 20 minutes flip the other side and again bake it for 15 minutes. Your eggplant will roast nicely. I have tried both the method but the later will take more time so I prefer to do it in the stovetop. You can do it either way and enjoy this lovely eggplant dish.

Ingredients

• 1 Medium size round eggplant
• 1 Medium size potato boiled(optional)
• 3 cloves of garlic
• 1/2 Cup Finely chopped onion
• 1/4 Cup Finely chopped tomato
• 3 Green chillies finely chopped
• Salt to taste
• 1 Tbsp Mustard oil
• Finely chopped cilantro/coriander leaves
• 1/2 tsp Aamchur powder (optional)

Directions

1. First of all wash the eggplant and pat dry it with paper towel.
2. Now make some slit on the skin of the eggplant and insert the garlic cloves.
3. Now rub the eggplant with mustard oil and wrap it with a aluminum foil and roast it in your stovetop.
   
4. Rotate it and roast all the sides of the eggplant, it will take approximately 20-30 minutes to roast the whole eggplant.
5. Now remove it from the flame, keep it on a plate and let it cool down.
6. After few minutes when the eggplant becomes cool down, remove all the skins from it and transfer it to a mixing bowl.
   
7. Now add the boiled potato to it and with the help of a masher or fork mash the eggplant and the potato nicely. The garlic cloves will also mashed in this mixture.
8. Now add the chopped onion, tomato, green chillies, mustard oil, salt, aamchur powder and coriander leaves to it and mix everything properly.
   
9. Your Begun Pora or Bharta is ready to eat, enjoy it with rice or roti.

Avial

About this Recipe...

Avial is a mixed vegetable curry from the state of Kerala. This curry is a thick mixture of vegetables with shredded coconut and yogurt and seasoned with mustard seeds and curry leaves in coconut oil. This dish is considered as an essential part of Onam Sadya.

I came to know about this dish when for the first time I got the chance to eat in Onam Sadya arranged by my keralite colleagues in hyderabad. I was so impressed and happy after eating at Sadya. The different foods, their tastes and flavors overwhelmed me. Hence I thought to give a try to those dishes at my own kitchen and in my own way. Tried couple of Kerala dish and Avial is the first vegetarian dish, I am going to include in  my blog.

For me the best part of this dish is it is completely in satvik style, means without onion-garlic. In our home, weekly once or twice we need to have completely vegetarian food (without onion-garlic) for the beliefs on God. So for me Avial is really a good option for those days. I make this dish very often and my family likes it a lot. I love to enjoy this traditional delicacy from Kerala with steamed rice, Sambar and papad.

Ingredients

• 2 Tbsp Coconut oil
• 1/2 Cup Drumstick chopped
• 1/2 Cup Raw plantain chopped
• 1/2 Cup Potato chopped
• 1/2 Cup Carrot chopped
• 1/4 Cup Ivy gourd chopped
• 1/2 Cup Zucchini chopped
• 1/2 Cup Cauliflower florets
• 1 tsp Turmeric powder
• Salt to taste
• 1/2 tsp Cumin seeds
• 2-3 Green chillies
• 1/2 Cup Freshly grated coconut
• 1/2 Cup Beaten Yogurt
• Mustard seeds
• 8-10 Curry leaves

Directions

1. Cut all the vegetable lengthwise and 2 inch long piece.
2. Now heat a pan and add 1 tbsp coconut oil to it.
3. When oil becomes hot, add all the vegetables, turmeric powder and salt to it.
4. Stir it for 1-2 minutes, then add water, cover the pan and cook the vegetables.
5. Now in a blender, add coconut, green chilies, cumin seeds with little water and make a coarse paste out of it.
6. When the veggies are half cooked, add the ground coconut paste to it and mix gently.
7. Simmer the vegetables till they are fully cooked.
8. Now add the beaten yogurt to it and mix it with the curry.
9. Cook it for another 1-2 minutes and switch off the flame.
10. Now to add tempering to the curry, heat another pan and add coconut oil to it.
11. When the oil becomes hot, add mustard seeds to it and let it crackle in oil.
12. When the seeds start crackling, add curry leaves to it.
13. Switch off the flame and pour the tempering into the Avial.
14. Stir it gently and your Avial is ready to serve. Enjoy it with rice.

Creamy Cauliflower Curry

About this Recipe...

This creamy cauliflower curry is a different kind of preparation with cauliflower. Here cauliflower is cooked with cashew nut paste, blend of yogurt and creamy coconut milk which takes this dish to a next level. The combination of this rich white gravy with cauliflower is really a bliss.

My family love this dish a lot and whenever I have coconut milk in my pantry I surely made this dish. It's very much different from the regular cauliflower curry. Once in a while try this recipe and you will make it again-n-again.

Ingredients

• 1 Medium size Cauliflower
• 1/4 Cup Frozen Green peas
• 3 Tbsp Oil
• Whole garam masala
• 1/2 Cup Onion paste
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• 1/4 Cup Yoghurt
• 1/2 Cup Cashew paste
• 1/2 Cup Coconut milk
• Salt as per taste
• 1/2 tsp Sugar
• 1 tsp Clarified butter

Directions

1. Cut the cauliflower into florets and lightly fry it till it 50% cooked and keep it aside.
2. Now in a pan add oil, when the oil is hot add whole garam masala (here I m using cinnamon stick, cloves, black pepper corn, cardamom and bay leaf) and fry it for 30 seconds. Now add onion paste and fry it till raw smell goes away.
3. Now add ginger and green chili paste and fry it for sometime.
4. Meanwhile in a bowl take the yoghurt and little water, whisk it till it become smooth and add to the pan.
5. Mix everything well and if you see the mixture gets dried then add some water and cook it.
6. Now add cashew paste(here I boiled 15 cashew nuts and then make it to a smooth paste) and mix it with the gravy, at this point of time you can add the desired water to make a nice gravy.
7. When the gravy will start boiling, add coconut milk, salt and sugar as per your taste, cover the lid of the pan and cook it till it comes to another boil.
8. Now add the fried cauliflower and green peas (I am using frozen peas, if you are using regular peas then boiled it before adding it to the gravy) and mix with the gravy and cover the lid of your pan for sometimes till the cauliflower gets cooked properly.
9. After sometime check the cauliflower and the seasoning, if everything is cooked properly, add the clarified butter and switch of the flame and serve the curry hot with roti, rice or pulao.

Coconut Chutney

About this Recipe...

Coconut chutney is a great accompaniment with any South Indian dish like, Idli, Dosa, vada or even steamed rice. It is my favorite chutney and if this chutney is there, I don't want any other sides for my Idli or Dosa. Now a days we are making lots of other variations of chutneys, but this basic traditional chutney is great in taste or I can say that this is the best chutney for any accompaniment.

If you have freshly grated coconut and all the other ingredients handy, then you can make it in no time. I have used frozen grated coconut for my chutneys and all the other preparation which calls for grated coconut. As per my understanding both tastes same, but if you have the fresh coconut then I suggest you to use that. So make this easy, simple and mild chutney and enjoy your South Indian food.

Ingredients

For the Chutney

• 1 Cup Freshly grated coconut
• 1 One inch long Ginger piece
• 2 Green chilies chopped
• 1 tsp Cumin seeds
• Salt to taste
• 1 Tbsp Roasted chana dal
• 6-8 cashew nuts
• 2 Tbsp Tamarind juice

For Tempering

• 1 Tbsp Coconut oil
• 1 tsp Mustard seeds
• 1/8 tsp Asafoetida
• 1 Whole dried red chili
• 1 tsp Black gram lentil or Urad daal
• 6-8 Curry leaves

Directions

1. In a blender, add all the ingredients of the chutney and little water and grind it to a smooth paste.
   
2. Now transfer the chutney to a bowl.
3. For tempering the chutney, heat coconut oil in a pan and add mustard seeds.
4. When mustard seeds starts crackling, add dry red chili, asafoetida powder, Urad dal and curry leaves.
5. Fry it for few seconds and pour the tempering to the chutney.
6. Your simple and delicious coconut chutney is ready to enjoy with Idli, Dosa or any other South Indian dish.

Dal Fry

About this Recipe...

This simple, easy and protein pack mixed dal fry recipe is very delicious and completes a satisfying meal. Dal fry can be cooked in many ways and in indian cuisine dal takes a very important place. In every region of India, there are various ways of making dals and traditionally dal fry is made with toor dal. Here in this recipe I used three kinds of dals and make this dish a healthy and tasty treat for all. This dal fry goes very well with plain rice, jeera rice, nan or roti.

Ingredients

• 1/4 Cup Bengal gram lentil or Chana Daal
• 1/4 Cup Toor daal or split pegion peas
• 1/8 Cup Green gram daal or Moong daal
• 1 Tbsp Oil
• 1 Tbsp Clarified butter
• 1/2 tsp Cumin seeds
• 1 Dried red chili
• 1 Bay leaf
• 1/4 tsp Asafoetida
• 1/2 Cup Chopped Onion
• 1 tsp Turmeric powder
• 1 Tbsp Ginger-garlic-green chili paste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder
• 1/2 tsp Dry mango powder or aamchur powder
• 1/2 Cup Tomato puree
• Salt as per taste
• 1 Tbsp Lime juice
• Finely chopped cilantro for garnishing
• 1/4 tsp Garam masala powder

Directions

1. Wash and soak all the three dals for 1 hour.
2. After 1 hour, pressure cook the dals till 3 whistles. Switch off the flame and set it aside.
3. Now for tempering heat oil and clarified butter in a pan and add bay leaf, dried red chili, cumin seeds and asafoetida.
4. Sauté them for few seconds and add chopped onion to it.
5. Sauté the onions till it gets translucent and add turmeric powder to it.
6. Mix it well and add ginger-garlic-green chili paste to it followed by cumin, coriander, red chili and dry mango powder.
7. Fry the spices very well until the oil starts separating from the sides.
8. Now add tomato purée to it and cook it until the raw flavour of the tomatoes goes away.
9. Now add the pressure cooked dal to it, mix it well and add salt to taste.
10. The consistency of the dal fry will be little thick, so if required then add some water to it.
11. Cover the pan and let the dal come to a boil.
12. When the dal starts boiling, add lime juice, chopped cilantro and garam masala powder to it.
13. Stir the dal nicely and switch off the flame. Your dal fry is ready to serve.

Date Tamarind Chutney

About this Recipe...

This sweet and sour Date tamarind chutney is a perfect dip for many indian snacks and chaats. This chutney is made from date, tamarind, jaggery and few spices which makes it a perfect accompaniment for any chaats and snacks.

This chutney is also known as sweet chutney and a must have item in my refrigerator. I always make it in a large quantity and keep it in refrigerator. So, whenever I required it, I  can use it in all my chaats and snacks. It stays good in refrigerator up to six month. The recipe is very simple, so make it at home and enjoy this sweet and sour condiment with numerous indian snacks.

Ingredients

• 1 Cup Seedless dates
• 1/2 Cup Shredded Jaggery
• 1/2 Cup Seedless tamarind
• 3 Cups Water
• Salt to taste
• 1/2 tsp Black salt
• 1 Tbsp Red chilli powder
• 1/2 tsp Roasted cumin powder
• 1/2 tsp Coriander powder

Directions

1. Heat a pan and add seedless dates, tamarind, shredded jaggery and 3 cups of water.
2. Cook it for sometime in medium flame till the dates and tamarind soften and the jaggery dissolves fully.
3. Now add all the dry spices and salt to it and let the mixture simmers for some more time.
4. After 30-40 minutes of slow cooking, the mixture will thicken a bit, switch off the flame and let it cool down.
5. When the mixture will cool down, transfer the mixture to a blender and grind it to a smooth paste.
6. Now strain the chutney through a strainer and store the date tamarind chutney in a air tight glass container.
7. Keep it in refrigerator and use it whenever you required.

Cornmeal Dhokla

About this Recipe...

I love all Gujarati snacks a lot and dhoklas are one of them. So very often I make quick Dhoklas in microwave for breakfast or evening snacks. After making the dhoklas for quite sometime, One thing I learned that we can make dhoklas in various ways and with various ingredients and it always turns tasty.

So my today's post is about cornmeal, also known as makai ka aata. I recently brought a packet of cornmeal flour to make makke ki roti, a traditional bread recipe from the state of Punjab. After making the roti, I want to utilize the remaining flour and want to make something different, so for a change make this cornmeal flour Dhokla. Surprisingly it came out totally perfect, soft, spongy, delicious and the texture also looks very good. I am very happy with the outcome so wanted to share my experience with you all.

Ingredients

For the Dhokla Batter

• 1 Cup Yellow Cornmeal flour
• 2 Tbsp Gram flour
• 1 tsp Salt
• 1 Tbsp Sugar
• 1 tsp Turmeric powder
• 1/2 Cup Plain yogurt
• 1 tsp Ginger-green chili paste
• 1 Tbsp Oil
• 1/2 Cup Water
• 1 tsp Eno fruit salt 

For Tempering the Dhokla

• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1/8 tsp Asafoetida
• 1 tsp White Sesame seeds
• 1/4 Cup Water
• 1 Tbsp Sugar

Directions

1. In a mixing bowl, add yellow cornmeal flour, gram flour, salt, sugar and turmeric powder.
2. Mix all these dry ingredients together and then add yogurt, ginger-green chili paste and half a cup of water.
3. Mix everything together, add oil to it and make a lumps free smooth batter.
4. Now greased a microwave safe container with little oil and keep it ready.
5. When you are ready to make the dhoklas, add Eno fruit salt to the batter, stir and mix it gently one more time.
6. After adding Eno, immediately pour the batter in the microwave safe container and microwave it for 5 minutes.
7. After 5 minutes, check the dhoklas by inserting a fork on it, if it comes clean, it means your dhoklas are ready.
8. Give it a rest for 5-6 minutes to cool down.
9. Now to make the tempering for the Dhokla, heat oil in a pan and add mustard seeds to it.
10. When mustard seeds start spluttering, add asafoetida and sesame seeds to it and sauté it for few seconds.
11. Now add water and sugar to it and let the water comes to a boil.
12. When the water will start boiling, switch off the flame and pour the tempering over the dhoklas.
13. Now cut the dhoklas in square shape and serve it with green chutney or sweet chutney.

Dim Posto

About this Recipe...

'Posto' or poppy seed is one of a very favorite ingredient in bengali cuisine. We bongs love to use Posto bata or poppy seed paste in many of our curries and the taste is divine. Aloo Posto, jhinge Posto are such dishes which I love the most, taste heavenly with hot steamed rice.

Coming back to today's recipe Dim Posto or egg curry with poppy seed paste. It is the end of the week and my refrigerator is empty with no veggies, only eggs are left. So took quick decision to make this delectable Dim Posto for dinner. The preparation is quite easy and the curry is also ready in less time, different from the other egg curry preparation and the taste is also very unique.

Dim Posto goes well with hot steamed rice, but you can have it with roti or Paratha as well. So presenting this simple yet very delicious bengali recipe Dim Posto for all the egg lovers. If you want to try something different with eggs then try this recipe, you will never get disappoint with it.

Ingredients

• 2 Hard boiled eggs cut into halves
• 1 Tbsp All purpose flour
• 1 tsp Corn starch
• 1 tsp Turmeric powder
• Salt to taste
• 2 Tbsp Mustard oil
• 1 One inch long cinnamon stick
• 3-4 cloves
• 2 Green cardamom
• 1/2 Cup Finely chopped onion
• 1 tsp Ginger paste
• 1 tsp Green chilli paste
• 1 tsp Red chilli powder
• 1/2 Cup Poppy seed paste
• 1/4 tsp Sugar

Directions

1. First of all make a smooth batter with all purpose flour, corn starch, turmeric powder, salt to taste and little water.
2. Dip the eggs into the batter, so the batter can coat the eggs nicely.
3. Now heat up mustard oil and fry the egg gently.
4. Fry both the sides of the eggs till it gets nice golden brown color.
5. Remove it from the pan and keep aside.
6. Now on the same pan, if required then add some more oil.
7. When the oil gets hot, add cinnamon stick, cardamom and cloves and fry it for few seconds.
8. Now add chopped onion and fry it till it gets translucent.
9. Now add ginger and green chili paste and sauté it for couple of minutes until the oil start separating from the sides.
10. Now add turmeric and red chili powder to it and fry it.
11. Next add the poppy seed paste, salt and little sugar to it, mix everything well and cook it.
12. If the mixture looks too dry then add water to get a smooth consistency.
13. Cover the pan and let the gravy come to a boil.
14. When the gravy will start boiling, place the eggs with yolk side on top.
15. Turn off the heat and serve Dim Posto or egg curry with poppy seed with hot steamed rice.
16. Notes:
    To make the poppy seed paste, grind the poppy seed into a fine powder. Add water to it and make a smooth paste.

Doi Maach

About this Recipe...

Today I am posting another bengali delicacy from my kitchen, a traditional and authentic fish recipe 'Doi Maach'. Here fish is cooked in spicy yogurt based gravy and the taste is very delicious that you want to have it again-n-again.

Traditionally Doi Maach is cooked with fresh water fish like rohu but here I didn't get rohu fish, hence decided to make it with tilapia. I think any thick, meaty fish works best for this recipe, however you can use your favorite fish like salmon, pomfret, all works great in this recipe.

From so many days I wanted to make doi maach, so today I thought to make it for our lunch. I bought this whole tilapia fish from Asian market and the fillets are cut perfectlly to cook this delicious curry. This is my version of Doi Maach, I made few minor changes in this recipe but the taste is as great as always.

Ingredients

• 5 Pieces Tilapia Fish fillet
• Salt to taste
• 1 tsp Turmeric powder for marinating the fish + 1 tsp for the curry
• 1 Tbsp Mustard oil for frying the fish + 2Tbsp for making the curry
• 1 Bay leaf
• 1 One inch long cinnamon stick
• 3-4 cloves
• 1 Green cardamom
• 1/4 Cup Onion paste
• 1 Tbsp Ginger-garlic paste
• 1/2 Cup Yogurt
• 1/4 Cup Cashew nut and poppy seed paste
• 1 tsp Red chili powder
• 8-10 Raisins
• 1/2 tsp Sugar
• 2-3 green chillies slitted 

Directions

1. First of all marinade the fish fillet with salt and turmeric powder and keep it aside for 15-20 minutes.
2. Now in a pan, heat mustard oil and lightly fry the fish fillets. When done take them out from the pan and keep it aside.
3. Now on the same pan add some more oil if required and add bay leaf, cardamom, cinnamon stick and cloves for tempering.
4. Sauté them for few seconds and add onion paste to it. Fry it till the raw smell disappears from it.
5. Next add the ginger-garlic paste to it followed by turmeric and red chili powder and fry the spices till the oil starts leaving the sides of the pan.
6. Next whisk the 1/2 cup yogurt with some water and add this to the pan and mix well with everything.
7. Cover the pan with the lid and cook it for few minutes till the gravy starts boiling.
8. Now add the cashew nut and poppy seed paste to it, followed by salt, sugar and raisins to it and mix it nicely.
9. If you feel the gravy is too thick then add some water to it.
10. Let it come to a simmer and now add the fried fish fillets and Slitted green chillies to it.
11. Cook it for 4-5 minutes and switch off the flame.
12. Your doi Mach is ready to serve. Enjoy it with hot rice.

Egg Tadka Dal

About this Recipe...

This egg tadka dal is very famous in roadside dhabas in northern India and in the regions of West Bengal. The Tadka dal with egg, which is served in the dhabas of northern part are made with toor dal or other dal. But this kolkata style egg tadka dal is made with whole Moong dal or green gram lentil, cooked with spices and tempering of scrambled eggs at last. This dal is so tasty, spicy and flavorful and goes very well with tandoori roti or any kind of flat bread.

Ingredients

• 2 Eggs
• 1/2 Cup Whole moong dal
• 2 Tbsp Oil
• 1/2 tsp Cumin seeds
• 1/2 Cup Chopped Onion
• 1 Dried red chili broken into two parts
• 5 Curry leaves
• 1 Tbsp Finely chopped ginger and garlic
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• Salt to taste
• 1 medium size chopped tomato
• 1/2 tsp Garam masala powder

Directions

1. Wash and soak the whole Moong dal in water for overnight. Boil it in a large pot till its cooked. (I am not using pressure cooker here because I don't like this dal to get over cooked)
2. When the dal is cooked, drain the water and keep it aside.
3. Whisk the eggs in a bowl, season it with salt and pepper.
4. Heat a pan with oil and pour the egg mixture to it. Scrambled the egg and fry it until it's done.
5. Remove it from the pan and keep it aside for later use.
6. Now on the same pan heat some more oil if required. Add cumin seeds and dried red chili for tempering.
7. When cumin seeds start spluttering, add chopped onion to it and sauté it till it gets translucent.
8. Now add the curry leaves and finely chopped ginger-garlic to it and fry it for couple of minutes.
9. Next add all the dry spices, followed by salt to taste and mix it well.
10. Add the chopped tomato to it and cook it till it gets soft.
11. Now add the boiled dal to it, stir and mix it well so all the spices and dal will incorporate with each other nicely.
12. If required then add some water to it, cover the pan and let it come to a boil. Don't add too much water, because the consistency of the dal should be little thick.
13. When the dal starts boiling, add the scrambled eggs and garam masala powder to it.
14. Stir it once again and switch off the flame. Serve this egg dal tadka hot with roti or Paratha.

Moong Dal Dosa

About this Recipe...

A protein rich Dosa with whole green gram lentil or Whole Moong Dal requires no fermentation and you can make it instantly. All you need to do is soak your lentil overnight or at least for 6 hours, grind it and make dosas out of it.
This green gram Dosa is very popular in Andhra Pradesh and Telangana region and it is also known as Pesarattu. It is a great substitute for the regular dosas and taste is also completely different. In Andhra Pradesh, they use Upma as the filling for this Dosa and it becomes a very healthy and filling breakfast. Here I have stuffed the regular potato masala in this dosa, it's totally upto you what you want to use as the filling. You can use potato masala, Upma or any other stuffing of your choice or else you can make it without stuffing also. Make this yummy breakfast for your family and serve it with Sambar and chutney.

Ingredients

For the Dosa

• 1 Cup Whole green moong dal soaked in water for 6 hours
• Salt to taste
• 2 Green chillies finely chopped
• 1 One inch long Ginger piece
• 1/4 Cup Rice flour
• 1 tsp Cumin seeds
• Oil for shallow frying

For the Filling

• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/8 tsp Asafoetida
• 1 Tbsp Bengal gram lentil or Chana Daal
• 2 Tbsp Raw peanuts
• 1/2 Cup Sliced onion
• 8-10 Curry leaves
• 1/2 tsp Turmeric powder
• 2 Green chillies finely chopped
• 2 Potato boiled and diced
• 1/4 Cup Frozen green peas
• Salt to taste
• Cilantro finely chopped
• 1 Tbsp Lime juice

Directions

1. Grind the dal in a blender with ginger, green chillies and cumin seeds to a fine paste.
2. Transfer the batter to a mixing bowl and add rice flour and salt to taste.
3. Mix everything well, if required add water to get the desired consistency.
4. Your Dosa batter is ready. Keep it aside and give it a rest for 20-30 minutes.
5. While the Dosa batter is resting, we will quickly prepare the potato masala filling for our Dosa.
6. To make the masala, heat oil in a pan and add mustard seeds for tempering.
7. When it starts crackling, add cumin seeds, asafoetida powder, Bengal gram lentil and peanuts to it and sauté them for few seconds.
8. Now add the sliced onion to it and sauté them till it gets translucent.
9. Next add curry leaves and green chillies to it and fry it for 1-2 minutes.
10. Now add the turmeric powder to it and mix it well with the spices.
11. Add the boiled and diced potato and green peas to it followed by salt to taste and mix everything well.
12. Finally add the chopped cilantro and lime juice to it, stir it well and switch off the flame, your filling is ready for the Dosa.
13. Now to make the dosa, heat a non stick pan and add one ladle full of batter to it.
14. As soon as you pour the batter, spread it quickly in a circular manner so you can get a thin and round dosa.
15. If some part of the dosa is thick, then try to scrap it lightly with your spatula to get a thin dosa.
16. Now brush some oil on top and edges of the dosa. Now flip the dosa and cook the other side.
    
    
17. Now flip it again and put the potato filling on the centre of the dosa.
    
18. Now try to roll it gently and remove it from the pan. Your Moong dal masala dosa is ready to serve. Repeat the same steps to make rest of the dosa.
    
19. Enjoy it hot with Sambar and coconut chutney.