Fish Pakora

These are jhatpat simple pakoras made with basa fish fillets.Very easy to make and served hot as evening snack with chatpata sauce.Kids love these and quick snack fish pakoras.It has to be deep fried.

Ingredients

• Basa/Bhetki fish(boneless cut in cubes)-10 pieces
• Pepper powder-half spoon
• Salt to taste
• Chilli powder-half spoon or to taste
• Soya sauce-1 spoon
• Cornflour-2 spoons

Flour-3 spoons or can be increased per need

• White oil-For frying and marination
• Lemon juice-2 spoons
• Sugar-little

Method

1. First cut the fish in cubes and wash them .
2. Then add lemon juice,salt,pepper powder,chilli powder,soya sauce and keep aside.
3. Meanwhile make a batter of cornflour,flour,salt,pinch of sugar,half spoon white oil and cold water to make a semi thick batter.
4. Heat oil in a pan so that the fish cubes can be deep fried.
5. Now dip one fish at a timein the batter and fry in deep oil and take out in paper towel.
6.  Serve hot with sauce or coriander chutney.

Recipe by Chef Dimple

Cheesy Mushroom Pancakes

Cheesy Mushroom Pancakes

Simple breakfast or evening snack recipe which is healthy for all and easy to make too.Cheese makes it creamy and more delicious but you can omit it too.

Ingredients 

1. Eggs-2
2. Flour-3 tbsp
3. Milk/water-as per need
4. Onion-1 chopped
5. Mushrooms choopped-1cup
6. Capsicum-1/2 chopped
7. Cheese shredded-1 cup
8. Pepper powder-1 tp
9. Salt to taste
10. Olive oil or Butter-To Fry the pancakes

• First whisk 2 eggs in a bowl and add flour 3 spoons,salt,pepper,milk or water and whisk it nicely to make it fluffy.
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• Heat a pan and put little olive oil and once it is hot add the egg mixture and lower the flame.Add shredded cheese,shredded mushrooms,chopped onions ,chopped capsicum and cover and cook in low flame till it is cooked (all in little quanties)
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• Serve it hot and fresh.
• Garnish with sauce.

Recipe by Chef Dimple

Nariyal Samosas

Nariyal Samosas

This a very simple snack which is called samosa but he filling is made with grated fresh coconut instead of potato or keema.This was first made by my father long ago and I still remember he made small bite size samosas and we just ate ,ate and ate.It was so selicious and in winters or monsoon these fried stuff make our evenings more special.This is pure veg snack and just require handful of ingredients.It will deep fried or can be in airfryer too.

Ingredients

1. Fresh Grated Coconut -1
2. Fresh chopped green chillies-5 or to taste
3. Flour-2 cups
4. Salt to taste
5. White oil for deep frying
6. Water to make the dough
7. Baking Powder-1/4th tp

Method

1-Knead  2 cups of maida(flour)with little water,2 spoons of white oil,pinch of baking powder,salt.Knead it tight.

2-Shred fresh coconut and mix green chilli (5 finely chopped) in enough quantity with the coconut.

3-Take a small ball of maida,roll it into circle and cut it half.

4-Now take one half in your palm and make a cone.Fill inside with the shredded coconut and chillis and seal with water(shape like a samosa)

5-.Deep fry in white oil and place in tissue paper to drain the excess oil.

Serve it hot with Hot and sweet sauce.

Recipe by Chef Dimple

Mangsher Ghugni || Mutton Ghugni

MUTTON GHUGNI

This is a festive snack recipe.My mom used to make this in holi ,diwali or for any parties.Everyone enjoyed it so much.It is a very good evening snack mainly during monsoon.Very healthy dish for kids and all.Easily made at home and keep it in the fridge for a day or 2.

Utensil-Kadai,Pressure cooker

Ingredients

1. Mutton or Chicken keema-300 gm
2. Yellow lentil-1 cup soaked overnight with water
3. Onion chopped-2
4. Ginger and Garlic paste-1tbsp
5. Kashmiri Red chilli powder-1 tbsp
6. Green chillies chopped-5
7. Garam masala powder-1/2 tbsp
8. salt
9. Mustard oil-2 tbsp for keema
10. Ghee- 1 tbsp for temper
11. Roasted garam masala powder-1/2 tp for garnish
12. Mutton stock
13. Whole red chillies-2
14. Cumin seeds-1 tp
15. Bayleaves-2
16. Coconut strips-2 tbsp fried
17. Chopped coriander leaves

Method

Preparation of Keema.

1. Minced meat or keema(chicken or mutton)clean and pat it dry and keep.
2. First take any type of oil in a nonstick pan and put sliced onions and saute it till it is golden brown.Now add ginger and garlic paste and saute for for some time.
3. Now add the keema and little salt and fry till it is half done.
4. Now add Kashmiri red chilli powder,green chillies garam masala powder and mix it well with the keema and fry till oil separates.
5. Add mutton stock and boil it well till  the gravy is thick.If it is a mutton keema boil it before but for chicken keema you can use directly.

Second preparation

• Soak Yellow Matar Dal overnight and pressure cook the next day with salt and cooking soda to make it soft.
• Now take a pan and put little oil in a pan and add 1tbsp oil and  2tbsp ghee and heat it.Then add Bayleaves,Cumin seeds and whole red chillies to temper.
• Once tempered add the cooked dal and cook for 2 to 3 min.
• Now add the cooked keema and cook it further till it is cooked well.
• Garnish with coriander leaves,fried coconut pieces and sliced onions.
• Add roasted spice mix at last(Roast whole garam masala powder,red chillies,cumin and fennel seeds and grind it)

Recipe By Chef Dimple

Chicken Curry with a Twist

Chicken Curry with a twist

Ingredients

1. 1kg Chicken- cut in to small pieces
2. 300 gm Onions-sliced
3. Ginger paste-2 tp
4. Garlic paste-2 tp
5. Coriander powder-2 tbsp
6. Garam Masala powder-1 tbsp
7. Turmeric powder-2 tbsp
8. Bayleaves-2
9. Whole red chillies-2
10. Mustard oil-3 tbsp
11. Chilli powder-1 1/2 tbsp
12. Salt to taste
13. Mutton stock 

Method

• Put oil in the pan and put bayleaves and red chillies whole.
• Once it turns colour add sliced onions,fry till golden brown and then add ginger,garlic paste.saute it for some time.
• Now add coriander powder,turmeric powder,red chilli powder,garam masala powder,salt and saute.  Add little mutton stock from time to time.
• Fry the masalas for some and once it starts to leave oil add chicken and fry with the mixture for 5 to 7 min.Now add the mutton stock and cook till the gravy is semi thick and done.

Serve this with Pulao,rice,Jeera rice,Rotis.It tastes good with everything.

Recipe By Chef Dimpol Chakraborty

Sabzi Bengali way(Aloo Kalojirer Jhol)

 Sabzi Bengali way

This is a very simple sabzi made with very very few ingredients and goes very well with parathas,puris and rotis.Goes best with bengali luchi for weekend breakfast.Here I have used beans but the same thing you can make with only potatoes.The gravy is bit runny.It cooks super fast and delicious at the same time.Bengalis love this sabzi.You can also cook this directly in pressure cooker until 1 whistle.Turmeric powder in this sabzi is very less.

Ingredients

Potatoes-3 cut into small pieces
Beans-200 gm
Tomato chopped-1
Few slit green chillies
Mustard oil/White oil-2tbsp
Kalongi(onion Seeds)-1/2tp
Turmeric-1/4th tp
Red chilli powder-1/4th tp(optional)
salt and sugar to taste
Chopped Coriander -half bunch
Water to make the gravy

Method

Cut Potatoes,beans ,tomatoes in small pieces.
Put mustard or white oil in a pan and put tarka of kalongi and slit green chillies.
Add potatoes,beans and tomatoes,little turmeric,salt,sugar and red chilli powder (optional).Fry the whole thing together for some time.
Once Potatoes and beans are half fried add warm water in enough quantity to cook the whole thing.You can even cook in a pressure cooker.With one whistle the veg is cooked.You can keep it liquid form or dry it.
Goes very well with roti,puri,bengali luchi,paratha.Garnish with chopped coriander leaves.

Recipe by-Chef Dimple Chakraborty

Niramish Badhakofi(Veg Cabbage Recipe)

Niramish Badhakofi{ Veg Cabbage Recipe}

Winter means lot of fresh vegetables available in the market.One of them is cabbage.Love the cabbage in any form.In veg form too this dish is super yummy.Being a Bengali cabbage is a must vegetable in our house.We all love it and make it quite often.My Maa used to make cabbage in this form mainly for my thakuma who only ate Pure Vegetarian form without any onion,garlic.My Maa was the best cook in this world according to me.Simple food tasted so good when she cooked.

Ingredients

1. Cabbage-1 shredded
2. Potato-1 diced Big
3. Tomato-1 chopped
4. Green Peas boiled-2tbsp
5. Green Chillies-5 slit
6. Bayleaves-2
7. Whole red chillies-3
8. Grated ginger-1 tp
9. Cumin seeds-1 tp
10. Cumin powder-1 tp
11. Turmeric powder-1 tp 
12. Salt and sugar to taste
13. Mustard oil-2 tbsp
14. Ghee-1 tp
15. Water as per need
16. Take a kadai and add mustard oil and heat it uo very well.

Method

• Add bayleaves,whole red chillies,cumin seeds,ginger shredded and temper it.
• Now add tomatoes ,saute it for a min and then add diced potatoes.Add pinch of salt and fry it first till it changes to light brown.
• Now add the shredded cabbage,add turmeric powder,salt to taste,suagr to taste,green peas,cumin powder ,slit green chillies and continue to fry for 3 to 4 min.Add 1/2 cup water,cover and cook till the cabbage is cooked well.Now open the lid and fry it till it is dry. 
• When it is almost dry add ghee and mix it well and give it a standing time before serving.

Serve it hot with rotis,parathas,rice.

Recipe by Chef Dimple Chakraborty

Aloo Posto

Aloo Posto

Aloo Posto is a very very common dish in any Bengali house.You can eat this with dal,rice.Urad or Masoor dal goes very well with this dish.Very simple dish to make yet most popular.My many non Bengali friends requested for this recipe.With few simple ingredients this super yummy dish is made.You can make this with Parwal,aloo,jhinge,ladiesfinger.Always use a kadai so that flavours comes out well.Let is cook.....

Ingredients

1. Potato-4 potato cubes
2. Khuskhus(posto) 1/2 cup
3. Green chillies -4
4. Crushed Garlic-4(optional)
5. Turmeric powder-1/4 tp(Optional)
6. salt to taste
7. Sugar-1/2 tp
8. Mustard oil- For Cooking
9. water
10. Kalongi-1 tp

Method

• Fry or steam the potatoes and keep aside.
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• Put mustard oil in a pan and put 2 cloves crushed garlic(optional for people who don't eat).
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• Now put the paste of khus khus.Paste of khus khus is made with green chillis,salt and khuskhus,water.
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• Sautefor some time and add the potatoes back in the pan.Mix the khus khus and potatoes well and fry for 3 to 4 min and put half cup of water,salt per need.Turmeric is Optional.
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• Cook for 4 min and then uncover and dry the water and make sure it is coated with khuskhus paste.
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• At last spread 1 tp of mustard oil for that extra flavour and punch.
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• Recipe by Chef Dimpol

Kashmiri Baigan recipe(Brinjal)

Kashmiri Baigan recipe

This is yet another super delicious recipe with Brinjal.It is a purely veg recipe and takes hardly any time to cook.No onion or garlic used here.People who love brinjals will certainly love this dish.You need the purple,long brinjals here.

A kadai to cook this dish.

This preparation goes very well with roti,parathas,rice.

Ingredients

1. Brinjals 4-Cut into long slices
2. Cardamon-5 crushed
3. Hing-pinch
4. Curd-1/2 cup
5. Fennel powder-1 tp
6. Kashmiri red chilli powder-1 tp
7. Ginger paste-1/2tp
8. Salt to taste 
9. White oil-To fry and cook

• Cut the brinjal in long slices.Fry it in deep oil with little salt and paper dry it.
• Take 2 tbsp  of the same oil in another pan and put tarka of green crushed cardamom and hing.
• Now put curd half cup mixed with little salt and pour it in the pan.Saute it for few min.
• Then add Sauf powder(fennel) ,kashmiri red chilli powder and ginger paste saute it in medium flame till the mixture is half dry.
• Now add the brinjal slices and cover and cook for 5 min in high flame till the gravy is thick.
• You can garnish with chopped coriander.

Recipe by Chef Dimple

Creamy Chicken Leg Curry

Creamy Chicken Leg Curry

Super simple chicken recipe with Chicken legs.Kids enjoy this dish a lot as it is mild and less spicy.

Ingredients

1. Chicken Leg Pieces-8
2. Onions Sliced-3
3. Ginger paste-1 tp
4. Garlic paste-1 tp
5. Green Chilli paste-2 tp
6. Cashew paste-2 tbsp
7. Almond paste -1 tbsp
8. Curd -1/2 cup
9. Pepper powder- 1 tp
10. Salt to taste
11. Cardamom-4 crushed to powder 
12. Ghee-1 tp
13. Whilte oil-3 tbsp

Method

• Heat oil in a pan and fry sliced onions till they are golden.
• Then add ginger garlic and chilli paste together .
• Saute for some time .Now add almond and kaju paste. Saute for 2 min.
• Now add chicken pieces and half cup whisked curd cook on medium flame for 10 min.
• Then add pepper powder and salt.Cover and cook till the chicken is fully done.
• Before taking it out put 5 crushed cardamoms and 1 spoon ghee.At last garnish with little cream on top.

Serve Hot with Steamed rice,paratha,puri,kulcha,naan,pulao.Goes really well with everything.

Recipe By Dimple

Chicken and veg Momos with homemade chutney

MOMO

Momo reminds me of North Bengal,Sikkim,Gangtok,Darjeeling,Kurseong and ofcouse how can I forget Lachung in Sikkim where I ate the most delicious vegetable momos fresh,healthy and super yummy.Tried out those momos in my kitchen and it turned out so good.My family members enjoys and had so many momos without any guilt as they  were not a deep fried food.Don't worry about the shape,practice will make you perfect.These are chicken momos but you can make with veg momos too the same way.Any kind of steamer will work if you have a momo steamer.

Ingredients

  Ingredients needed to make the filling.

1. Chicken keema or finely chopped keema-200 gm
2. Onion chopped finely-1
3. Garlic chopped finely-10 cloves
4. Cabbage chopped finely-1/4(small cabbage)
5. Spring onions chopped finely- 2 tbsp
6. Vinegar-1 tbsp
7. Soya sauce dark-1 tbsp
8. Ginger chopped- optional
9. Salt to taste
10. Little chicken fat or oil

Method to prepare the filling

•  Wash the keema well and drain off the water properly.Then mix all the ingredients including 1/2 to oil or fat and keep it aside.
•  Make a dough with 2 cups of flour,salt and water.The dough should be tight.Cover and keep it aside for 15 min before rolling.
•  Make very small balls,roll it thin and in the middle put small spoonfull of the keema mixture,shape it like a momo and keep it aside.Any shape you can make.You can make small momos or medium size momos.
• Put water in the base of the momo maker.Bring it to boil,reduce the heat and place the steamer on top,grease it with white oil and add the momos inside the steamer.Cover with the lid and let it steam for 15 to 20 min.

Momo is ready to be served.
 Meanwhile make the chutney

•  First boil 4 tomatoes and 6 red whole red chillies together in water.Once the tomatoes turn soft and water has reduced or dried,cool it down and make a thick paste.
• Take a pan and add little white oil and add chopped garlic 1tp,Chopped ginger 1tp,1 chopped onion.Saute it nicely and then add the chilli and tomato paste.Add salt to taste and 1/2 tp vinegar and saute till it leaves oil.Chutney is ready.
• It is perfect match with the hot steamed momos.You can preserve the chutney for 7 days in the fridge.

For veg Momo Filling
Shred cabbage.Add chopped onions,ginger,garlic,salt,soya sauce,vinegar,little oil,mix it well and keep it aside.
Follow the same process.

Note-For pure veg people you can omit garlic and onion and add little more ginger to enhance the taste.
Recipe by Chef Dimple 

Macher Kalia (Fish Kassa)

Fish Kalia

This dish is famous Bengali cuisine.In any festive season or family gathering this dish is made.Rohu or Katla is best fish for this recipe.Very easy to make dish yet super delicious for fish lovers.Serve this with simple steamed rice,pulao or zeera rice.

1. Fish (Rohu or Katla)-medium pieces leaving the head portion
2. Sliced onions-2 big size
3. Ginger and Garlic paste-Half spoon
4. Curd-half cup
5. Red Chilli powder-half spoon
6. Garam masala powder-half spoon
7. Whole garam masala-few
8. Bay leaves-.2
9. Turmeric powder-half spoon
10. Salt to taste
11. Mustard oil-for frying and marination

Method

• Marinate the fish with turmeric powder,salt and mustard oil for 5 min and fry the fish on both sides.Keep aside.
•  In the same oil add bay leaves and whole garam masala for tempering and then add sliced onions.
• Once the onion  turns brown add ginger and garlic paste and saute it.
• Once the raw smell of the ginger and garlic paste is gone add turmeric powder,chilli powder,garam masala powder,salt and beaten curd and in medium flame saute the spices till it leaves oil.
• Now add half cup water,bring it to boil and add the fish and cook the fish till the gravy is thick.
• Serve hot with peas pulao,rice.

Recipe By Chef Dimple 

Bengali Narkol Mangsho

Bengali Narkol Mangsho

Very simple mutton curry with few ingredients.It is whitish in colour.Ghee adds a beautiful flavour.Coconut milk gives a beautiful texture to the gravy.Rich and creamy.This dish is enjoyed with pulao,naan,paratha,laccha paratha.Very mild in taste yet very rich and creamy.Kids enjoy the most.

Ingredients

1.  Mutton pieces-1 kg 
2. Ginger and garlic paste -3 tp (equal quantity ginger and garlic)
3. Mustard oil -3 tbsp
4. Bayleaves-2
5. Onions sliced-6 medium size
6. Coconut -Milk of 1 coconut or 1 packet coconut milk
7. Whole red chillies-5
8. Red chilli powder-1and1/2tp
9. Ghee 2 tp
10. White oil/Mustard oil -To pressure cook the mutton-1tp and for cooking 2 tbsp
11. Mutton stock for cooking

Method

•  Preboil the mutton pieces with very little water,1 spoon oil,1 spoon of ginger garlic paste in the pressure cooker for 2 whistles.keep aside.
•  Now in a non stick pan put some mustard oil or white oil and put 2 bay leaves for tempering.
•  Then one by one put sliced onions.saute it till brown.
•  Add ginger,garlic paste and saute for some more time.
•  Now add whole 5 red chillies,mutton pieces ,salt and mix it well and fry for 5 min or till its properly mixed .
•  Now add fresh coconut paste or coconut milk to the mixture and red chilli powder and keep on frying till the milk is absorbed.
•  Add the left over mutton stock and bring it to boil and make the gravy thick.
•  Once the gravy is thick,its ready.
•  Garnish it with 2 spoons of ghee to  add the flavor to the mutton.

Recipe by Chef Dimple

KALAKAND

Very popular dish of Bengal.Easy to make dessert and yummy to eat.You can store this for few days.Tastes like a shop one.

Ingredients
Cottage cheese 2 cups
Milk powder 1/4th cup or Mawa
Milkmaid 200gm
Sugar 1/2 cup
Milk 1/4 th cup
Pinch of cardamom powder

1 Take cottage cheese and mash it well with your palm for 4 min.
2 Add sugar, milkmaid, milk,milk powder or mawa and pinch ofcardamom powder mash it well.
3 Now put in a non stickpan and stir it from time to time in medium flame till the mixture is dry and leaves sides.
4 Pour it and level it in a greased plate.
Put it in the fridge for 15 min and take it out.
5 Cut it in diamond shape and serve.
Very simple sweet made in festivals and a very popular dish of Bengal.
Recipe by Dimple Chakraborty
Dimple'Kitchen