Kheera Mooli Raita Recipe - Radish and Cucumber Raita

Ingredients-

• Curd -200 gm
• Cucumber-1
• Radish-1
• Chopped green chilli-2
• Red chilli powder-1/3 tsp
• Chat masala powder-1/3 tsp
• Mustard seeds-1/2 tsp
• Curry leaves-5 to 7 leaf
• Cooking oil-1 tbsp
• Chopped coriander leaves
• Salt to taste

Method-

• Grate the cucumber and radish into a big bowl.
• Add curd, chopped green chilli, coriander leaves, red chilli powder, chat masala powder and salt to taste.
• Mix all this properly and add little water if the curd is too thick, keep it aside.
• Heat a tadka spoon, add 1 tbsp cooking oil and let it heat.
• Add mustard seeds and curry leaves in the hot oil and allow it to crackle.
• Turn off the heat and add the tadka into the Raita.
• Ready to serve with main course.

Raw Banana Kofta Curry Recipe-Kachche Kele Ka Kofta-Green Banana Kofta Curry

Preparation Time-45 minutes
Serving-5

Ingredients-

• Raw banana-3
• Potato-2
• Chopped onion-3
• Chopped green chilli-2
• Garlic cloves (peeled)-10
• Chopped Ginger-1 inh
• Gram flour (besan)-3 tbsp
• Tomato puree-1/2 cup or 50 gm approx.
• Cumin seeds-1 tsp
• Asafoetida(hing)-2 pinch
• Red chilli powder-1 tsp
• Turmeric powder-1 tsp
• Cumin powder-1 tsp
• Coriander powder-1 tsp
• Ginger garlic paste-1 tsp
• Garam masala powder-1/2 tsp
• Fresh cream-2 tbsp
• Cooking oil
• Salt to taste
• Water
• Chopped coriander leaves for garnish

For Kofta-

• Boil the raw banana and potato together along with the skin in pressure cooker for 3 whistle.
• Peel off the outer layer of banana and potato and mash it or grate it.
• Add 3 tbsp gram flour, chopped green chilli, one finely chopped onion, ginger garlic paste, 1/3 tsp turmeric powder and mix all together with boiled banana and potato.
• Mash it properly, make sure no lumps in it.
• Make equal size of small balls and fry it till it turns golden brown.
• Take out on the kitchen towel and keep it aside.

For Masala paste-

• Heat a pan, add cumin seeds, add chopped ginger, add garlic cloves and two chopped onions.
• Fry it for 3-4 minutes on medium heat till it turns light brown.
• Turn off the heat and let it cool down a little.
• Put into the blending jar and blend it into thick paste (add little water if needed).
• Masala is ready .

For Gravy/Curry-

• Turn on the flame and heat a pan.
• Add asafoetida (hing), add cumin seeds and fry it for 30 seconds.
• Add red chilli powder and turmeric powder into the oil for nice red colour of curry.
• Add blended masala paste into the pan and fry it for 3-4 minutes on medium heat.
• Add cumin powder and coriander powder and fry it for another minute.
• Add tomato puree and mix it into the fried masala paste, cook it for 2-3 minutes.
• Add a glass of water and let it boil.
• Add salt to taste, garam masala powder and simmer the heat.
• Add 2 tbsp fresh cream and stir it properly.
• Turn off the heat and put all the fried kofta into the curry.
• Garnish with fresh chopped coriander leaves and fresh cream.
• Ready to serve with Chapati, roti, pulav, naan, kulcha or plain rice.

Rice Kheer-Indian Rice Pudding-Bengali Payesh Recipe

Ingredients

• Milk-1.5 ltr
• Small grain rice-150 gms
• Sugar-150 gms
• Cardamom-4
• Cashew nuts-8 to 10 pcs
• Almond(chopped)-4
• Pistachio- 5
• Saffron-2 pinch

Method

• Crush the cashew nuts and cardamom separately and keep it aside.
• Turn on the heat and put the milk pan over it, let the milk boil.
• Boil the milk on low heat till the milk reduce to half of the original quantity.
• Add washed rice and mix it properly, cook it on low heat for 10-12 minutes, keep stirring in between. 
• Add sugar and mix it properly, add crushed cardamom into the milk and stir.
• Add crushed cashew and chopped almonds into the milk and cook it for 2-3 minutes.
• Increase the heat and boil it for 2 minutes, keep stirring continuously.
• Turn off the heat, add saffron and leave the kheer for 20 minutes.
• Garnish with chopped pista and saffron.
• Ready to serve.

Serving tip:Either serve it hot or refrigerate it for 2-3 hrs and serve cold.

Corn Stuffed Green Chilli Pakora/ Fritters, Corn Stuffed Mirchi Bhajji Recipe

INGREDIENTS

• Jumbo Green chilli(Bharwan mirch)-4
• Corn (frozen)-100 gm
• Gram flour-2 tbsp
• Chopped onion-1
• Ginger garlic paste-1 tsp
• Corn flour-1 tsp
• Turmeric powder-1/3 tsp
• Red chilli powder (optional)-1/3 tsp
• Chat masala powder-1/2 tsp
• Schezwan chutney or sauce -1 tsp
• Salt to taste
• Water
• Cooking oil for fry.

METHOD

• Slit the green chillies lengthwise and remove all the seeds from inside.
• In a bowl, add corn, chopped onions, chat masala powder, turmeric powder, red chilli powder and schezwan chutney and Mix it well.
• Stuff the chillies with prepared  masala corn and keep it aside.
• Take a bowl and:Add gram flour, corn flour, turmeric powder, ginger garlic paste, salt and mix it.
•  Add little water and make a thick batter paste to coat the stuffed chilli.
• Turn on the heat and put a pan over it, let the pan heat.
• Add sufficient oil into pan and let the oil heat.
• Put the besan coated stuffed chilli in the oil one by one and fry it on medium heat.
• Flip it to cook other side, fry the pakora till it turns light brown.
• Take it out on kitchen towel to extract extra oil from the pakoras.
• Serve hot with ketchup or green chutney.

Matar Ki Kachori Recipe, Bengali Koraishutir Kochuri, Green Peas stuffed kachori, Vatana Ni Kachori

Ingredients-

For the dough-

• All purpose flour/Wheat flour-500 gm
• Cooking oil-3 tbsp
• Salt-1 and 1/2 tsp
• Warm water

For filling-

• Fresh/Frozen green peas-250 gm
• Chopped green chilli-4
• Peeled garlic cloves-12 to 15
• Cumin Seeds-1/2 tsp
• Salt to taste
• Cooking oil-3 tbsp

METHOD

Dough-

• Add salt and cooking oil in the maida and mix it well.
• Add lukewarm water in the flour and kneed to make dough (slightly stiff than the dough for making roti).
• Divide the dough into equal parts.

Filling-

• Heat oil in a pan and add cumin seeds, chopped green chilli and peeled garlic cloves.
• Fry it for 2-3 minutes on low heat, add green peas and mix it.
• Add salt to taste into the peas fry it for 5-7 minutes until the peas turns little soft.
• Turn off the heat and let the fried peas cool down little bit.
• Put all the fried peas into the blending jar and blend it into thick paste (do not add water).
• Peas paste is ready to stuff.

Kachori preparation-

• Take one part of the dough and make into a ball.
• Now hold it between your fingers and press with your thumbs to make it like a small bowl (katori).
• Fill it with one tbsp of prepared peas paste and gently press it inside with thumbs.
• Bring the edges together to seal it and make a round ball.
• Seal it properly so that the filing does not come out.
• Apply little dry flour on it and roll it like kachori shape with rolling pin.
• Use the same process to make kachori of remaining balls.
• These kachories are now ready to fry.
• Turn on the Flame, heat oil in a deep thick pan.
• Check the temperature of oil by dropping a tiny dough ball into it.
• Now put one stuffed Kachori in the hot oil and fry it on low heat.
• Flip it after 3-4 minutes to cook other sides.
• Fry it till Kachori started to  turn light golden brown from both sides (meanwhile flip it both sides).
• Take out on kitchen towel to absorb extra oil.
• Repeat the same process for rest of the kachori.
• Serve hot with aloo sabzi or green chutney.

 

Instant Aloo ka Achaar, Super Quick Potato Pickle Recipe

Ingredients

• Boiled baby potato-500 gm
• Mustard seeds-1 tbsp
• Cumin seeds-1 tbsp
• Coriander Seeds-1 tbsp
• Dry red chilli-3
• Ajwain (Carom seeds)-1 tsp
• Turmeric powder-1/2 tsp
• Mustard oil-3 tbsp
• Salt to taste

Method

Masala preparation:

• Turn on the flame and heat a tawa or pan.
• Add dry red chilli, cumin seeds, coriander seeds and  mustard seeds into the tawa and roast it for 4-5 minutes on low flame.
• After 3-4 minutes, increase the flame to medium and roast it for another minute, turn off the heat.
• Let it cool down a little, Put it in the blending jar and blend it into thick smooth powder.
• Heat the mustard oil in pan, when the oil is heated, add turmeric powder and turn off the heat.

Mixing:

• Add the prepared roasted masala powder,  Ajwain, salt to taste and heated mustard oil (including turmeric powder) in boiled potatoes.
• Mix it well and keep it aside for 6-8 hours, you may use is instantly but using it after 6-8 hours tastes better.

 Serving Tips:

• Ready to serve.
• Afer 24 hrs keep in refrigerator.
• Consume this pickle within 4-5 days.

How to Make Paneer or Indian Cottage Cheese at Home

INGREDIENTS

• Whole milk-1 ltr
• Lemon-4 tbsp

METHOD

• Turn on the heat and boil the milk in pan.
• When the milk start boiling, add the lemon juice.
• When the milk begin to curdle,  increase the heat on medium flame and stir.
• As soon the milk is completely curdled, turn off the heat  and stain the milk in cotton cloth.
• Run cold water on it to remove the sour taste of lemon completely.
• Squeeze it and hang the cotton cloth for 30 minutes.
• Keep a heavy weight on cotton cloth to extract all the water for 20 minutes.
• Paneer is set now, cut it into any shapes and use it. 

Multipurpose Roasted Masala Powder Recipe(Ideal for Dahi-vada,Raita,Bhel,Chaat etc.)

INGREDIENTS

• Cumin seeds-2 tsp
• Coriander seeds-2 tsp
• Whole black pepper- 1tsp
• Dry red chilli-2

METHOD

• Heat a pan and put all ingredients in it.
• Reduce the heat and roast all the ingredients for 4-5 minutes.
• When the nice aroma start coming from the masala, turn off the heat.
• Let it cool down little bit, Put it in the blending jar and blend it.
• The roasted masala powder is ready.
• You can use this masala in Dahi vada, Bhel, Raita, chaat , aloo sabzi etc.

Rasgulla, Bengali Rosogulla, Super Soft Rasgulla, Chena Rasgulla Recipe

Preparation time- 45 mins
Serving- 4

Ingredients

• Whole milk-1 ltr
• Lemon-4 tbsp
• Sugar-2 cup
• Water-3 cup
• Saffron (optional)- 1 pinch

For Chena:

• Turn on the heat and boil the milk in pan.
• When the milk start boiling, add the lemon juice.
• When the milk begin to curdle,  increase the heat on medium flame and stir.
• As soon the milk is completely curdled, turn off the heat  and stain the milk in cotton cloth.
• Run cold water on it to remove the sour taste of lemon completely.
• Squeeze it and hang the cotton cloth for 30 minutes.
• You can also keep a heavy weight on cotton cloth to extract all the water.
• Now the chena is ready to mash.
• Knead it continuously for about 10-12 minutes, make small balls of equal size.

For Sugar Syrup:

• Heat a pan, add two cups of sugar and three cups of water, let it boil.
• When the syrup starts boiling, simmer the heat to the medium flame. 
• Boil it for another 15 mins. Stir in between to check the consistency of syrup.

METHOD

• Add the chena balls into sugar syrup when the syrup has become slightly thick.
• Boil it on medium heat for five minutes ( Do not cover).
• Simmer the heat and cook it for another 2-3 minutes.
• When the Rasgulla will be almost double in size, turn off the heat.
• Garnish with saffron and serve hot or cold.

Fried Sattu Litti / Sattu Kachori/ Sattu Puri Recipe

INGREDIENTS

For the dough-

• Wheat flour-500 gm
• Water

For filling-

• Sattu (roasted Bengal gram flour)-2 cup
• Chopped onion-2
• Chopped green chilli-4
• Finely chopped ginger-2 inch
• Chopped garlic cloves-15
• Ajwain or carom seeds-1 tsp
• Mangrail/kolunji/onion seeds-1 tsp
• Lemon juice- 2tbsp
• Stuffed dry red chilli masala-1 tbsp
• Mixed pickle masala( mashed )-1 tbsp
• Mustard oil or any pickle oil- 2 tbsp
• Salt to taste
• Chopped coriander leaves

METHOD

Dough-

• Add water in wheat flour and kneed to make dough (slightly stiff than the dough for making roti)
• Divide the dough into equal parts.

Filling-

• Mix all ingredients well (except atta and cooking oil).
• Ensure that the mixture is powdery but slightly wet.

Litti preparation-

• Take one part of the dough and make into a ball.
• Now hold it between your fingers and press with your thumbs to make it like a small bowl (katori).
• Fill it with one tbsp of prepared sattu powder and gently press it inside with thumbs.
• Bring the edges together to seal it and make a round ball.
• Seal it properly so that the filing does not come out.
• Use the same process to make remaining balls.
• These balls are now ready to fry.
• Turn on the Flame, heat oil in a deep thick pan.
• Check the temperature of oil by dropping a tiny dough ball into it.
• Now put the stuffed littis in the hot oil one by one and fry it on low heat.
• Flip it after 3-4 minutes to cook other sides.
• Fry it till litti started to  turn light brown from both sides (meanwhile flip it both sides).
• Take out on kitchen towel to absorb extra oil.
• Ready to serve with chokha or baingan bharta.

Delicious Egg Cheese Burger/ Easy and quick recipe of Indian style Burger

Preparation time: 20 minutes
Serving: 2
Ingredients-

1. Burger bun-2
2. Egg-2
3. Cheese Slices-2
4. Sliced Cucumber -1
5. Sliced Tomato -1
6. Butter-2 tbsp
7. Green chutney-2 tbsp
8. Tomato Ketchup-2 tbsp
9. Chat masala powder-1/2 tsp
10. Black pepper powder-1/4 tsp
11. Salt to taste

Method-

• Apply some butter on buns and light toast it from both sides.
• Add one tsp butter on pan and crack one egg on it, make poach.
• Repeat the same process for another poach.
• Take one toasted bun and spread the green chutney (1 tbsp per slice) on the slices of both the buns.
• Spread tomato ketchup (1 tbsp per slice) on the other slices of  both the buns.
• Take the green chutney coated slice, put sliced cucumber and sliced tomatoes over it.
• Sprinkle chat masala powder and salt on it, put the sliced cheese.
• Place ketchup coated bun over it.
• Ready to serve.

Matar(Matra) Chaat / Ragda Chaat Easy Recipe/Dried peas chat

Preparation Time: 30 minutes 

Serving: 4

INGREDIENTS-

• Dried peas/white peas/Matar(Soaked it about 8-10 hrs)-250 gm
• Finely chopped onion-2
• Finely chopped tomato-2
• Chopped green chilli-2 or 3
• Finely chopped ginger-1 inch
• Chopped coconut-25 gm
• Turmeric powder-1 tsp
• Chat masala powder- 1 tsp
• Roasted masala powder-2 tbsp
• (Cumin seeds, coriander seeds, dry red chilli and whole black pepper-roast and grind)
• Red chilli powder-1/2 tsp
• Salt to taste
• Tamarind juice- 2 tsp
• Curd(Thin)-4 tbsp
• Chanachur/Bhujiya/Namkeen/Sev- 100 gms
• Chopped coriander leaves for garnish
• Water-2 glass

METHOD-

• Boil the soaked peas in the pressure cooker till three whistle with two glass of water. ( first whistle on high flame, rest two whistle on medium flame)
• Put the boiled peas in a big bowl.
• Put four serving spoon boiled peas in a serving plate, add two tbsp curd over it.
• Add chopped onions, chopped tomato, chopped green chilli, chopped ginger.
• Sprinkle chat masala, red chilli powder, roasted masala powder and salt to taste on the boiled peas.
• Add chanachur/sev bhujiya/namkeen over it.
• Add chopped coconut and tamarind juice as per your taste.
• Garnish with fresh chopped coriander and sliced coconut.
• Ready to serve.