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

Ingredients-
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

Method-

• 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.

Green chutney (mint and coriander leaves chutney)

Ingredients-

• 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

Method-

• 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)

FOR DOUGH 

• Refine flour(maida)-2 cup
• Wheat flour-1 cup
• Salt -1 tsp

FOR FILLING

• 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

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

CHICKEN

• 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.

ROLL

• 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.

SALAD

• 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.

Besan Cheela (Gram flour pancake)

Ingredients-

• 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

Method-

• 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.

Bengali mustard fish Curry(sarse bata maach)

Ingredients-

• 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.

Method-                                                                                                                                                     

• 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.

Egg Curry

Ingredients-

• Egg(boiled and peeled)-6 
• Onion chopped-3
• Tomato chopped-2
• Green chilli(slit)-1
• Cumin seeds-1 tbsp
• Coriander seeds-1 tsp
• Black paper whole-1/2 tsp 
• Bay leaf-2
• Ginger chopped-1 inch 
• Garlic chopped- 15 cloves approx
• Turmeric powder-2 tsp
• Red chilli powder-2 tsp
• Garam masala powder-1/2 tsp
• Cooking oil-3 tbsp
• Salt to taste
• Coriander leaves for garnish

Method-

• First grind the chopped onion(1 large),cumin seeds(1 tsp),coriander seeds(1 tsp), chopped ginger,garlic cloves and whole black paper into a smooth paste.
• Marinate the egg by adding turmeric powder and salt.
• Heat oil (1 tbsp) in a pan,add eggs and fry till the eggs get lightly browned.
• Heat oil(2 tbsp) in the same pan and add cumin seeds,bay leaf,green chilli and let it splutter.
• Add chopped onions and fry till slightly golden.Add turmeric powder,red chilli powder in the onions.
• Add chopped tomatoes and cook it until it turn soft.
• Add the  masala paste in the pan and fry till the oil begins to separate from the masala.Add 2 cups of water in the pan and bring to boil.
• Add fried eggs and salt in the gravy and simmer the flame for 4-5 mins.
• Add garam masala and turn off the flame.
• Garnish with chopped coriander and serve hot with roti and rice.

Matar Paneer

Ingredients-

• Paneer(cottage cheese)-200 gm
• Green peas(frozen/fresh)-100 gm
• Onion chopped-2 large
• Tomato chopped-2
• Ginger chopped-1 inch
• Garlic chopped-12(10-15 pcs)
• Green chilli-2 
• Curd or yoghurt-4 tbsp
• Cumin seeds-1 tbsp
• Turmeric powder-1 tsp
• Red chilli powder-2 tsp
• Cumin powder-2 tsp
• Coriander powder-1 tsp
• Garam masala-1 tsp
• Cooking oil-3 tbsp
• Salt to taste

Method-

• Heat oil in the pan,add cumin seeds,green chilli and let them splutter.Add chopped onion and fry it for 4-5 mins.
• Add chopped ginger and garlic and fry it for another 2 mins.Add chopped tomatoes and fry till it turns soft.
• Blend all the mixture (fried mixture) in grinder and grind it into smooth paste.
• Add 1 tbsp oil in the same pan and add green peas and fry it for a minute,add turmeric powder,red chilli powder,cumin powder,coriander powder and fry it until the raw smell of masala disappear.
• Add blended paste in the peas and fry it for 3-4 mins,add yoghurt/curd in the mixture and stir.
• Add 1 cup water and let it boil,add paneer(cottage cheese) and salt.Cook it for another 5 mins and turn off the flame.
• Ready to serve with Naan ,kulcha,roti or pulao.