Sunday, 30 November 2014

Matki chi Ussal / Matki ki sabji /Sprouted Moth beans curry

Matki/moth beans(sprouted)-200gms
Chopped onions-2
Chopped tomato-1
Chopped Green chilli-2
Ginger garlic paste-2 tsp
Turmeric powder-1 tsp
Red chilli powder-2 tsp
Chicken masala powder-2 tsp
Garam masala-1tsp
Asafoetida(hing)-2 pinch
Cooking oil-2 tbsp
Chopped coriander leaves for garnish


  • Turn on the heat and put pressure cooker pan on heat.
  • Once the pan is heated, add 2 tbsp oil and let the oil heat.
  • Add cumin seeds, hing, chopped green chilli and fry for few seconds, add chopped onions and cook till it turns light brown.
  • Add ginger garlic paste and fry till the raw smell disappear.
  • Add turmeric powder, red chilli powder and chicken masala powder and fry for five seconds. 
  • Add little water to cook the masala and cook it for 3-4 mins.
  • Add chopped tomatoes and fry it till tomatoes turn soft.
  • Add sprouted matki into the masala and mix it. Add a glass of water, garam masala and salt.
  • Cover the lid of pressure cooker and cook it for two whistle.
  • Turn of the heat and wait for cooker to become cold.
  • Garnish with fresh chopped coriander and serve.

Sunday, 23 November 2014

Green chutney (mint and coriander leaves chutney)


  • Fresh coriander leaves-1/2 cup
  • Fresh mint leaves-1/2 cup
  • Chopped tomato-1
  • Garlic cloves-5
  • Green chilli chopped-2
  • Lemon juice-1 tsp
  • Salt to taste
  • Water
  • Put all ingredients (except lemon juice) in the grinder jar.
  • Grind it into thick smooth paste.
  • Pour into the bowl and add lemon juice.
  • Ready to use

Chicken Kathi Roll or Chicken Frankie(Bengali Egg Chicken Kathi Roll)

  • Refine flour(maida)-2 cup
  • Wheat flour-1 cup
  • Salt -1 tsp
  • Chicken breasts(boneless)-250 gm
  • Onion chopped-5
  • Ginger garlic paste-1 tsp
  • Cumin seeds-1 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Chicken masala powder-2 tsp
  • Garam masala powder-1 tsp
  • Chat masala powder-1 tsp
  • Lemon juice-3 tsp
  • Cooking oil- 3 tbsp
  • Cucumber chopped-1
  • Onion chopped-2
  • Lemon juice-1 tsp
  • Chat masala-1 tsp
  • Salt to taste
  • *Green chutney-4 tbsp (grind mint leaves,coriander leaves, green chilli.garlic cloves, lemon juice and salt)
  • Egg-2 beaten

        In a bowl, mix refine flour and wheat flour together. Add salt and water and knead into a dough.

  • Heat oil in a pan, add cooking oil and let it heated. Add cumin seeds and let it crackle.
  • Add chopped onions(2 large) in the pan and fry till it turns light brown. Add ginger garlic paste.
  • Add turmeric powder and red chilli powder and mix it with onions.
  • Add chicken and salt and cook it on medium heat for 10 mins, make sure chicken is properly cooked.
  • Add chicken masala powder and cook it for 5 mins.Add garam masala powder,chat masala powder and lemon juice and cook it another 5 mins.
  • Turn off the heat and keep aside for filling.
  • Divide the dough into equal balls, make chapati with the help of rolling pin and cook it on pan (Tawa).
  • Apply little oil on the chapati and cook it from both sides(keep aside).
  • Add little oil in pan and allow to heat, pour the beaten egg on pan and put one chapati over it.
  • Cook it from both sides and remove from pan.
  • Mix chopped cucumber. chopped onions, lemon juice, chat masala powder and little salt.
  • Take the chapati(egg side up), spread the green chutney on egg coated chapati, place chicken pieces in the middle.
  • Put some salad over the chicken and roll the chapati tightly over the stuffing, wrap the lower part of roll with paper and serve.
*Note-Green chutney recipe available on my you tube channel.

Monday, 17 November 2014

Besan Cheela (Gram flour pancake)

  • Gram flour-100 gm
  • Onions chopped-2
  • Green chilli chopped-2
  • Coriander leaves chopped
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Ginger garlic paste-1 tsp
  • Salt to taste
  • Water-1 cup
  • Cooking oil-2 tbsp
  • In a bowl,mix together gram flour,chopped onions,chopped green chilli,chopped coriander leaves,turmeric powder,red chilli powder,ginger garlic paste,salt and sufficient water to make a semi thick( pouring consistency)batter.
  • Leave the batter to rest for 15-20 minutes.Whisk well to ensure there are no lumps in the batter.
  • Heat a pan,put little oil on pan and spread it(keeping the heat high).
  • Now put a serving spoonful of batter into the middle of the pan and spread it evenly and thinly(use the backside of serving spoon to spread the batter).
  • Lower the heat and let cook till the edges little brown and can be lifted easily.
  • Flip it to cook cheela from other side.
  • When the cheela turns light brown and crispy from both sides,turn off the heat.
  • Serve hot with green chutney or tomato chutney.

Monday, 10 November 2014

Bengali mustard fish Curry(sarse bata maach)

  • Fish fillet(Rohu)-500 gm
  • Mustard seeds-2 tbsp
  • Green chillies slit-4
  • Cumin seeds-2 tsp
  • Coriander seeds-1 tsp
  • Black pepper(whole)-1 tsp   
  • Red chilli powder-2 tsp
  • Turmeric powder-3 tsp
  • Garlic cloves-15 pcs approx
  • Ginger chopped-1 inch
  • Tomatoes chopped-2 large
  • Cooking oil(Mustard)-6 large tbsp
  • Salt to taste
  • Chopped coriander leaves
For masala paste-

Put together the mustard seeds, cumin seeds, coriander seeds, garlic cloves, ginger, whole black pepper with 1 tsp of turmeric powder and little water. Grind it till it turns into a smooth thick paste.

  • Clean the fish with water and marinate with 2 tbsp blended masala paste, 1 tsp turmeric powder and 1/2 tsp of salt and set aside for 20 mins.
  • Heat 4 tbsp of mustard oil and fry the fish from both sides till it turns brown.
  • Heat oil in the same pan, when the oil is heated, add 1 tsp of cumin seeds,1 tsp of mustard seeds and 2-3 slitted green chillies. Cook for few seconds and let it crackle.
  • Now add 1 tsp of turmeric powder, 2 tsp of red chilli powder in the oil and stir. 
  • Add masala paste into the oil and fry it for 5-6 minutes on low flame, keep stirring after regular intervals.
  • Add chopped tomatoes to pan and fry till tomatoes turns soft. 
  • Keep frying the paste till oil starts separating from the masala.
  • Add a glass of water in the pan and bring to boil. 
  • Add salt and fried fish in the gravy.
  • Cook on a low heat for another 4-5 minutes and turn off the the heat.
  • Garnish with chopped coriander leaves and serve hot with plain steamed rice.