Noodle Samosa-Schezwan Noodle Samosa-Chinese Samosa

Preparation Time-40 Minutes
Serving-4

Ingredients:

For Dough-

• All purpose flour-200 gm
• Cooking oil-4 tbsp
• Salt-1/2 tsp
• Lukewarm water

For Filling-

• Boiled Noodles-200 gm
• Chopped onion-1
• Chopped garlic-4
• Tomato Katchup-1 tbsp
• Schezwan chutney-2 tsp
• Red chilli powder-1/2 tsp
• Salt to taste
• Cooking oil for fry

Method:

Dough Preparation:

• Add salt and oil into the flour and mix it properly.
• Add luke warm water and knead it into chapati dough, keep it aside.

Noodle Preparation:

• Heat a pan. add cooking oil and let the oil heat.
• Add chopped garlic and chopped onion and fry it for a minute on medium flame.
• Add red chilli powder, schezwan chutney, tomato ketchup and little salt.
• Add boiled noodles and mix it, fry it for a minute on medium flame.
• Turn off the flame and let the noodles cool down.

Samosa Preparation:

• Make equal size small balls of the dough.
• Take one ball, dust it with plain flour and roll it like puri.
• Divide the puri into two part with the help of knife.
• Take one part,  join the two ends, press the edges well so that samosa cone is sealed. 
• Stuff the samosa cone with the prepared schezwan noodles and seal the top edges by applying little water on the edges.
• Prepare all the samosas this way and keep it aside for frying.

Frying process:

• Heat oil for deep frying in a kadai or pan, put small ball of dough into the hot oil to check the temperature.
• Once the oil is heated, put 3-4 samosa one by one into the hot oil.
• Fry it till it turns golden from both sides, flip it to fry other side.
• Take it out on the kitchen towel to absorb extra oil from it.
• Repeat the process to fry all the remaining samosas.
•  Serve hot with spicy green chutney.

Fish Head Curry- Bengali macher matha diye daal-Fish Head with Yellow Lentil

Preparation Time-40 minutes
Serving-4

 Ingredients:

• Rohu fish head(clean and wash it)-1
• Moong dal-150 gm
• Chopped onion-1
• Crushed Garlic-10
• Dry red chilli-2
• Bay leaves-2
• Panch Phoron-1 tsp
• Turmeric powder-1 tsp
• Red chilli powder-1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Black pepper powder-1/4 tsp
• Garam masala powder-1/3 tsp
• Cooking oil-4 tbsp
• Water-1 and 1/2 glass
• Salt to taste
• Chopped Coriander leaves

Method:

• Marinate the fish head with turmeric powder and little salt, keep it aside(10 minutes).
• Turn on the flame and heat a pressure cooker.
• Roast the moong dal for 4-5 minutes in the cooker without oil(without lid).
• Add water, turmeric powder and salt into the cooker and mix it.
• Close the lid of cooker and cook the dal for 2 whistles on high flame.
• Heat a pan, add cooking oil and let it heat.
• Fry the fish head on medium flame from both side for 4-5 minutes.
• Crush the fried head into small Pieces with the help of cooking spoon into the pan.
• Fry the crushed fish head for another 2 minutes and take out from the pan.
• Heat 2 tbsp of oil in the same pan, add panch phoron, dry red chilli and bay leaves.
• Let it fry for few seconds, add crushed garlic and fry it for a minute.
• Add chopped onion and fry the onion till it turns soft.
• Add turmeric powder, chilli powder, cumin powder, coriander powder and black pepper powder into the fried onions.
• Fry the spices for 1-2 minutes then add fried fish head and mix it properly.
• Add the boiled moong dal into the pan, add little water, mix it and let it come to boil.
• Add little salt and garam masala powder, stir it.
• Garnish with chopped coriander leaves and turn off the heat.
• Ready to serve with plane steam rice, Jeera Rice or Pulav Rice etc.

Instant Kadhi-Onion Yoghurt Kadhi

Preparation Time-10 minutes
Serving-4

Ingredients:

• Curd/yoghurt-400 gm
• Onion(finely chopped)-2
• Curry leaves-12 to 15
• Dry red chilli-3
• Cumin Seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1/4 tsp (optional)
• Cooking oil-2 tbsp
• Salt to taste

Method:

• Turn on the flame and heat a frying pan.
• Once the pan is heated, add cooking oil and let it heat.
• Add cumin seeds, mustard seeds, dry red chilli and curry leaves into the hot oil and fry it for few seconds.
• Add chopped onion, turmeric powder and salt into the pan and mix it.
• Fry the onions on medium flame for 2-3 minutes(do not overcook it).
• Turn off the flame and let the fried onion cool down.
• Whisk the curd well, add the fried onion into it.
• Mix it properly and serve as it is with Roti or Paratha.

Aam ki Meethi Chuntney-Raw Mango Sweet Chutney-Kacche Aam ki Khatti Mithi Chutney

Preparation time-40 minutes
Serving -6

Ingredients:

• Raw mango (Cut in slice)-500 gm
• Sugar-150 gm
• Jaggery-150 gm
• Dry red chilli-2
• Bay leaves-2
• Panch Phoron-1 tsp

( Fenugreek seeds, nigella seeds, cumin seed, black mustard seed and fennel seed in equal parts)

• Roasted masala powder-1/2 tsp

(Cumin seeds, coriander seeds, black pepper and dry red chilli-roast it and grind it-video recipe available on my YOUTUBE Channel)

• Cooking oil-2 tbsp
• Salt to taste

Method:

• Turn on the flame and heat a pan.
• Once the pan is heated, add cooking oil and let the oil heat.
• Add panch phoron, dry red chilli and bay leaves into the hot oil and fry it for few seconds.
• Add chopped raw mango and 1/2 tsp salt, mix it properly.
• Cover the pan and cook it on low flame for 20 minutes, keep stirring in between.
• After 20 minutes, add sugar and jaggery and mix it.
• Cover the pan again and cook it on low flame till the sugar and jaggery gets dissolved, keep stirring in between.
• Remove the lid and keep stirring till it turns thick (cook it for 3-4 minutes without covering the pan).
• Add roasted masala powder, mix it and turn off the flame.
• Ready to serve with Roti, Paratha, Puri etc.
• You can consumed this chutney upto a week from day of preparation if kept in fridge.

Simple and Easy Fish Fry-Bengali Rohu Fish Fry-Maach Bhaja

Preparation time-35 minutes
Serving -4

Ingredients:

• Fish fillet(washed)-400 gm
• Gram flour-2 tbsp
• Ginger garlic paste-1 tbsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1/2 tsp
• Black pepper powder-1/4 tsp
• Garam masala powder-1/3 tsp
• Cooking oil for fry
• Salt to taste

Method:

• Mix all the ingredients together with the fish except cooking oil.
• Mix it properly to create a coat of spices on the fish.
• Keep it in the  refrigerator for 20 minutes.
• Heat oil in a frying pan, heat it more than normal frying temperature.
• Put the fish into the hot oil and fry it on medium flame for 2 minutes.
• Flip it to fry other side, fry till it turns golden brown from both sides.
• Take out on the kitchen towel for absorb extra oil.
• Sprinkle some chat masala powder and serve it with onion and lemon slices. 

Methi Laccha Paratha(wheat)-Healthy Lunch Box Recipe for Indian Kids

Preparation time-20 minutes

Serving-4

Ingredients:

• Wheat flour-3 cup
• Finely chopped methi leaves(fenugreek leaves)-1 cup
• Ajwain seeds(carom seed)-1 tbsp
• Salt-1 tsp or as per taste
• cooking oil/ ghee
• Water

Method:

• Add ajwain seeds, salt and oil/ghee into the wheat flour, mix it.
• Add required water into the flour and knead it into chapati dough.
• Take a small portion of prepared dough and roll into ball shape, dust it with little flour.
• Roll it to make chapati, apply little flour again and roll it.
• Apply oil/ghee all over on the chapati (only one side), sprinkle flour on the oily side.
• Pleat it like a paper fan, roll the pleated dough in a circle, join the edges.
• Dust some flour and now start rolling again into chapati.
• Heat tawa, Place the lachha paratha on hot tawa.
• After 30 seconds, flip it and apply oil /ghee all over.
• Flip again and apply ghee on the other side.
• Press the sides with the spatula till the parathas are browned evenly and well cooked.
• Take out on the serving plate, apply same process for the reamining dough.
• Ready to serve with any curry, raita and pickle.

Vegetable Lollipop For Kids

Ingredients:

• Boiled potato-3
• Carrot (grated)-1
• Onion (finely chopped)-1
• Grated Paneer/cottage cheese-50 gm
• Ginger garlic paste-1 tsp
• Red chilli powder(optional)-1/2 tsp
• Turmeric powder-1/2 tsp
• Maggi masala/maggi magic cubes (optional)-1 pkt
• Chat masala powder-1 tsp
• Salt to taste
• Cornflour-1tsp
• All purpose flour/maida-1 tsp
• Breadcrumbs-50 gm
• Cooking oil for fry
• Toothpick/skewer

Method:

• Peel off the boiled potato and mash it with grated paneer.
• Add chopped onion, grated carrot, ginger garlic paste and all the spices into mashed potatoes, mix it properly.
• Make equal size small balls of the mixture like lollipop and keep in refrigerator for an hour.
• Mix the cornflour and maida together into a bowl and add little water to make thick batter.
• Take out the balls from refrigerator.
• Take one ball at a time, dip it in the batter, roll into breadcrumbs and keep it aside.
• Use the same process for all vegetable balls.
• Heat oil into a pan, Put the coated balls one by one into the hot oil.
• Fry it on low flame for 1-2 minute then flip it and cook other side for 1-2 minute(fry till it turns light brown).
• Take out on the kitchen towel to absorb extra oil, add the fried balls to toothpick or skewer like lollipop.
• Serve hot with tomato Ketchup.