My kitchen and my recipes: Simple Chicken Sandwich

My kitchen and my recipes: Simple Chicken Sandwich: Simple Chicken Sandwich This is a easy breakfast according to me as if the preps are done before hand then it is just assembling and s...

Simple Chicken Sandwich

Simple Chicken Sandwich

This is a easy breakfast according to me as if the preps are done before hand then it is just assembling and serving serving.This is surely a very filling breakfast as chicken,vegetables,cheese and bread or bun is used.Lets get started.

Ingredients

1. Shredded Boiled Chicken-200 gm
2. Shredded Boiled Eggs-2
3. Tomato small-1cut into circles
4. Onion small-1 cut into ringlets
5. Cucumber small-1 cut into circles
6. Cheese-Few slices
7. Lettuce-Few leaves
8. Pepper powder- 1 tp
9. Egg Mayonese-3 tbsp
10. Bread Slices-Few
11. Salt to taste

Method

• In a bowl add shredded chicken,boiled eggs,pepper powder,pinch of salt,mayonese and mix it well.Check the seasoning according to your taste.
• Now in a pan grill the breads on both sides with butter and keep it aside.
• Now take one bread slice,on top of it add lettuce leaf,add the chicken mayo mixture ,add tomato slices,onion slices and cucumber slices.Cover with cheese slice and cover with another bread on top.Sandwich is ready.You can also add cheese sauce if you want instead of cheese slice.
• Healthy and delicious breakfast is ready.This also a very good tiffin for kids or kids party snack.

Note :This mixture can be made before hand and stored in the fridge for 2 days.Before eating toast the bread,assemble the sandwich and serve.

Recipe by Chef Dimple

Mallika Ey Kitchen Kolkata Round 2012

Mixed Sukhi Sabzi

Mixed Sukhi Sabzi

This is a dry sabzi made with winter vegetables .This dish is cooked in its steam and it very delicious to eat with roti,paratha,puri,rice and dal.The dish is cooked in medium to low flame and tastes good if you make in kadai.

Ingredients

1. Potatoes-2 diced small
2. Cauliflower-1 cut into small pieces
3. Pumpkin-300gm diced
4. Tomato- 1 chopped
5. Cumin seeds-1/2 tp
6. Dry red ciliies-3
7. Hing-pinch
8. Turmeric powder-1 tp
9. Red chilli powder-1 tp
10. Cumin powder-1/2 tp
11. Salt to taste
12. White oil-2 tbsp
13. Chopped coriander for garnish.

Method

• First cut the vegetables in same sizes so that it cooks evenly.Wash and keep them aside.
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• Take white oil in a kadai or pan and heat the oil first.Then add cumin seeds,dry whole red chillies and hing and temper for 1/2 a min.
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• Now add diced potatoes first as it takes long time to cook.Fry it for 1 min and then add cauliflower.Fry for 3 min till it starts to change its colour.Then add Turmeric powder,cumin powder,salt to taste and continue to cook till it is 60% cooked.
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• Now add chopped tomatoes,diced pumpkin and continue to fry for few min.
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• Now add red chilli powder and continue to cook further till the vegetables are fried well.
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• Now close with lid and cook for 5 min in low flame.This way the vegetables will cook and turn soft.
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• At last garnish with chopped coriander and give it standing time for a min and serve hot with roti,paratha,puri ,rice.

Recipe by Chef Dimple

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Mixed Saag recipe

Mixed Saag recipe
This is recipe with mixed saag of your choice. A day before kali puja we make this with 14 types of saag and light 14 candles.
 This dish can be made with any type or no of mixed saag. Very healthy dish and super easy dish to make. You can enjoy this with roti, paratha or rice. Here I have used boiled cubed potatoes but you can also use cubed brinjals.

Ingredients

1. Bunches of Saag washed and chopped.
2. Boiled potatoes -6 cubed
3. Onion seeds-1/4th tp
4. Green Chilli slit-1
5. Whole dry red chilli-1
6. Few Garlic cloves chopped
7. Salt to taste
8. Turmeric powder -pinch
9. Red chilli powder -1/4th tp
10. Mustard oil-1tp
    

Method

• Wash the leaves well and soak in water for atleast 15 min. Then chop and keep it aside. 
• Boil potatoes, peel the skin and make cubes. If small potatoes are used no need to cut
• Now add mustard oil in the pan and heat it well. 
•  Now add kalongi or onion seeds, chopped garlic,green chilli,whole red chilli. Temper and add the saag.
• Now add salt, turmeric powder, red chilli powder and continue to fry. 
• To make the saag soft you can add little water. Add the  potatoes and coat it well with the saag. After cooking for sometime it is done. 
• Note You can also add fried cubed brinjals. 
• Serve hot. 
• Recipe by Chef Dimpol Chakraborty 

Dim'er Devil/Egg Devil

Dim'er Devil

A very very popular Kolkata Street food.It is delicious,filling,popular evening snack.Bengalis love this and this dish is a delicacy of Bengal.Few people make with half egg,few with 1/4th egg but the coating is made with potatoes.These are deep fried and available in every food stall.Popular street among all.Main ingredient is egg.It is served with tangy sauce and salad at the side.You can prepare this before hand and serve this hot.During winters and monsoons it is loved the most by people.

Ingredients   

1. Boiled Potatoes-4
2. Boiled Eggs-4 Cut into 1/2 
3. Chopped coriander-1/2 bunch
4. Roasted spice Mix-2 tbsp (whole Garam masala,Jeera,Dhania,Panch phoron,Bayleaves,Dry red chillies)
5. Salt to taste
6. Grated Ginger- 1tp
7. Chopped green chillies-4
8. white oil for cooking and deep frying

Method

• First boil the potatoes,cool it,peel the skin and the mash it well .
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• Next add chopped coriander,roasted spice mix,salt to taste and mix it well.
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• Now take a pan and add 1 tp white oil,heat and add grated ginger and green chilles and saute it for a 1/2 min.
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• Now add mashed potatoes which was already seasoned before.Now saute this for few min so that it binds well and become more aromatic.This is my style of making this Devil.Then take it out in a plate and cool it nicely or else you cannot make the devil properly.This is a very impt step.
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• Now cut the boiled eggs into half.
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• In a bowl,break 2 eggs.Add salt,little pepper powder,little milk and whisk it nicely.
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• Make 8 balls for 8 half eggs.Make a whole in the centre of the potato mixture and place half egg and cover it nicely.Repeat it for all eggs.
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• Now first coat each eggs with breadcrumbs,then dip in the egg mixture and agin roll it with bread crumbs and keep.Repeat the process for all.Now keep it in the fridge for 30 min to bind well.You can always prepare it in advance and keep.
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• Now take it out from the fridge,keep it for 10 min and then deep fry till golden brown.
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• Serve it with salads and tangy sauce.

Recipe By Chef Dimple

Masaledar Bhuna Kalegi

Masaledar Bhuna Kalegi

This dish reminds me of Bangladesh,Pakistan were lot bhuna dishes are made.This is one of them.Kalegi or kidney of mutton is not only delicious but also very healthy for kids.This is bhuna or stir fried recipe and goes very well with roti,rumali roti,paratha and rice.

Ingredients

1. Mutton kalegi(kidney)-700 gm
2. Onion chopped-4
3. Tomato-1 chopped
4. Ginger-1 tbsp
5. Garlic-12 chopped
6. Green chillies-7 chopped
7. Coriander leaves chopped-1/2 bunch
8. Kasoori methi dry-1 tbsp
9. Red chilli powder-1 tp
10. Turmeric powder-1 tp for marination,1 tp for cooking
11. Coriander powder-2 tp
12. Garam Masala powder-1tp
13. Cumin seeds-1 tp
14. Bayleaves-2
15. Curd-2 tp
16. vinegar-1 tbsp
17. salt to taste
18. Mustard oil for cooking-3 tbsp

Method

• Heat up some oil in Kadai.Add Bayleaves,Cumin seeds in the kadai after heating the oil.Temper for few seconds.
• Now add chopped onions and saute till it turns golden.
• Add chopped garlic when the onions turn its colour and fry well with onions.
• Now add chopped tomatoes and fry it very well.
• Once the tomatoes are fried well add mutton kalegi and continue to stir.Then add 1 tp turmeric powder and 1 tp red chilli powder.Cook in low flame for 4 min.
• Now add Coriander powder,Garam masala powder,curd and salt to taste.Continue to stir for 7 min in low flame.Stir in between.
• Then add chopped ginger and chopped green chillies and continue to stir.
• After 7 min you will see it is cooked well.
• At last add Chopped Coriander and kasuri methi.Mix it and give it standing time.Switch off the flame.

NOTE-Donot add any water.Garnish with sliced ginger.

Recipe by Chef Dimple

Mutton Posto in Pressure cooker

Mutton Posto in Pressure Cooker

Posto is very famous and popular dish not only Bengal but outside Bengal too.Lot of my friends ask about aloo posto,Jhinga posto or any other posto dishes.Mutton posto is one of them.Posto is know as khuskhus.Mutton posto is very easy dish to make directly in a pressure cooker.It saves lot of time and is quick to make.Mustard oil is must and not many spices required to make this dish.Enjoy this dish with either rotis or hot steamed rice.You can make this in semi gravy or dry form.

Utensils-Pressure cooker

Mixer Jar

Serves-5 people

Ingredients

1. Mutton-700 gm.
2. Potatoes-7
3. Onions chopped- 5
4. Green chillies-few
5. Ginger-1/2 inch
6. Garlic-10 cloves
7. Posto-1/2 cup
8. Red chilli powder-1 tbsp
9. Turmeric powder-1tbsp
10. Garam masala powder-qtbsp
11. Bayleaves-3
12. Big cardamom-2
13. Small cardamom-12
14. Cloves-6
15. Cinnamon sticks-3
16. Peppercorns -12
17. Salt to taste
18. Sugar-1 tp
19. Mustard oil for cooking

Method

• First wash the mutton and drain off the water and keep.No marination required in this dish.
• Now take a pressure cooker and add 1 tbsp mustard oil and heat the oil first.Add potatoes,salt and fry till light golden colour.Take it out.
• Now again add 2 tbsp mustard oil.Heat it and add bay leaves first.Then add whole garam masala and temper.
• Now add chopped onions and fry till it turns golden.It will take 3 to 4 min.
• Then add mutton pieces and saute  till it is sealed.It takes 3 min. 
• Now make a paste .In mixer jar add posto,green chillies,ginger and garlic,salt and water and make a paste.
• Then add paste in the pressure cooker.Add little water in the mixer jar to use the paste properly.Saute it further.
• Now add red chilli,turmeric and garam masala powder.Add little water and stir it well and saute for 4 min.Now add salt,sugar and continue to saute further.
• Now add fried potatoes and continue to stir for another 3 min with the mutton.Keep sauting till it leaves oil.Total sauting time was approx 7 min.
• Now add warm water and mix it well.Add water according to the gravy texture you want.
• Now close the lid and pressure cook it till 3 whistles. 
• Open the pressure cooker once the pressure is released.

Recipe by Chef Dimple

Watermelon juice with a twist

Watermelon juice with a twist 

Watermelon fruits are available in plenty during summers and fresh juice at home is always refreshing. To make the juice taste different from regular watermelon juice I have added KALA Khatta and mint. Do try this juice. Mint leaves and godhoraj rind gives a very refreshing taste. 

Ingredients 

1-Watermelon-1 cut into small cubes

2-Sugar- 1 cup or upon personal preference. 

3-Mint leaves-5

4-Gondhoraj rind

5-Kala khatta-1 tbsp

Mixer needed to churn

Strainer needed to strain

Grater to grate the lemon rind

Method

• First cut the watermelon into cubes. Put it in the jar with the seeds. 
• Now add sugar, mint leaves, godhoraj rind, KALA Katta and churn it in normal speed. 
• Now strain it with a strainer to remove the fibre and seeds in a bowl. 

Now pour the juice in a glass and add ice cubes and garnish with mint leaves and KALA Khatta.

Note You will get KALA khatta soup in any store. 

Recipe by Dimple 

Check my YouTube link below. 

Pabda Borir Jhol (Fish recipe Bengali way)

Pabda Borir Jhol

This is a traditional Bengali dish cooked in many homes.Bori is a very impt ingredient in many vegetable as well as Fish recipes. This is a perfect summer recipe as it is tasty and less spicy and enjoyed with steamed rice.Pabda fish is loved by Bengalis and is a delicate fish.In festivals or ceremonies pabda is served and maid dish in any platter.Bori or Vadi you will get in the market very easily.Any kind of bori you can used.In Bengali it is called Bori.

Utensil-Kadai,mixer

Serves 5 people

Ingredients

1. Pabda Fish pieces-5{Clean and washed}
2. Bori or Vadi- few
3. Green chillies slit-
4. Potato sliced-1
5. Paste made of 1/4th inch ginger,1 tp cumin powder ,2 green chillies
6. salt to taste
7. Mustard oil- To fry and cook.
8. Turmeric powder
9. Cumin seeds-1/2 tp
10. Red Chilli powder-1/2 tp

Method

• First marinate the fish with salt and 1/2 tp turmeric powder.
• Add oil in kadai and fry the fish pieces on both sides carefully.
• In the same oil fry the bori first till light golden.Take it out.
• Now fry the potatoes with little salt and take it out.
• Now again add little more mustard oil ,heat and then add 2 Bay leaves,half tp cumin seeds and temper.

Once tempered add the paste(Ginger,green chillies,cumin powder) and saute.

• Now add turmeric powder 1tp,salt and 1/2 to red chilli powder and water.Now saute it till it leaves oil.
• Then add first fried potatoes and fry it with the spices for a min.
• Then add enough water to make the gravy.Bring it to boil.Cook till the potatoes are cooked.
• Now add the Bori,Green chillies and fish pieces and cook for 2 more min.
• At last add chopped coriander as garnish.

Recipe By Dimple

Begun Basanti in Microwave oven||Brinjal recipe in Microwave oven||Pure ...

Begun Basanti ( Traditional Dish from Bengal)

I made in Microwave oven but you can also make it in Gas oven.

This is a very tasty recipe of brinjal and enjoyed with steamed rice.It takes very less time to cook and these recipes are enjoyed by all bengalis.Being a bong thought of sharing this recipe and twist is to make it in a more healthy way and easy way in a microwave oven.I have served this is on banana leaf to make it look more traditional.

Do check my You Tube channel to see the video of Begun Basanti and please friends like and share my video.Subscribe my Channel;

Ingredients to make Begun Basanti

1. Brinjal 1-Cut into into 4 length wise
2. Grated coconut-1/2
3. Kasundi/Mustard sauce-1 tbsp
4. Kasundi bottle is available in  stores.
5. 
   
6. Green chillies chopped-5 or as per taste
7. Turmeric powder to marinate the brinjal
8. Curd -2 tp
9. Chopped Coriander-2 tbsp
10. Tomato chopped 1 tbsp
11. salt to taste
12. Mustard oil for cooking
13. Banana leaf

• Need 1 Microsafe bowl for cooking
• Prep time 10 min
• Cooking time-16 min
• Serves 4 people

Method to make this dish

• First wash the brinjals and cut into 4 slices.Then marinate with little turmeric powder and salt and keep aside.
•  Now take a microsafe bowl and add 1 tbsp of mustard oil and put inside the microwave oven and heat  the oil for 1 min.Take it out after a min.
•  In that oil now add the brinjal slices and put it back in the microwave oven and now cook/fry for 5 min on high .
• After 5 min take it out and add all the ingredients one by one.
• Add grated coconut,chopped green chillies,chopped tomatoes,salt,Kasundi,chopped coriander,curd and mix it well.
• Then add 2 tbsp mustard oil for that extra punch in this dish .
• As Kasundi or mustard sauce is used add mustard oil for that flavour.
• If you donot get ready made kasundi bottle can use mustard sauce.
•  Put it back in the microwave oven and cook for 10 min.The dish is ready to be served.
• Serve it on Banana leaf so that it looks traditional.
• NOTE If you are making it in gas oven then cover with a lid and cook it in low flame.
• The procedure remains the same. 
• Recipe By Dimple Chakraborty

Recipe Link of You Tube Channel