Stir Fried Potatoes

Stir Fried Potatoes

Ingredients

1. Boiled Potatoes
2. Salt-to taste
3. Butter
4. Pepper Powder-Pinch
5. Dry Parsley

Method

• Boil the potatoes first and cut into pieces.Heat 1 spoon of butter in a pan and put the potatoes,salt,pepper powder and toss them and at last garnish with dry parsley.Can serve as a side dish.
• Good for kids tiffin which will be filling and tasty.

Recipe by Chef Dimpol Chakraborty

Stuffed Papad Rolls

Stuffed Papad Rolls

This is a very good evening snack or for any kind of parties.The cheese melts inside and it tastes so good.The kids love it .Any kind of papad can be used and you have to serve it hot so that it stays crispy.We enjoy this a lot during monsoon or winters.Make sure that the papads are medium to big.It is easy to wrap

Ingredients

1. Any papad-5 round circles
2. White oil-For deep frying
3. Grated cheese-half cup
4. Onions Chopped-1 big
5. Green Chillis-to taste
6. Capsicum Chopped-1/2 cup
7. Tomatoes chopped-1/2 cup
8. Pepper Powder-as per need
9. Chat Masala powder-as per need

Method

• Take chopped onions,chopped green chillis,pepper powder,chopped capsicum,chopped tomatoes,chat masala,grated cheese in a bowl and mix it well.
• Now take a papad and brush water on the inner side and put the mixture for stuffing inside the papad and roll it.First take both the sides and fold and then roll the papad.This way the mixture will not come out while frying.
• Heat white oil in a deep pan and fry the papad rolls one by one.Drain the excess oil on a tissue or a strainer  and serve with some sauce.The cheese melts inside and and makes the papad roll very very tasty and crunchy from outside.

Recipe by Chef Dimpol Chakraborty

Dhania Fish

Dhania Fish

Dhania Fish is a tasty fish dish.It is little is different from our regular bengali dishes.Dhania chicken is a popular North Indian dish and this recipe is inspired by that.I experimented with Rohu,Katla and Boual fish and it is a hit in my house.Very very quick recipe to make and in winters you get fresh coriander and ca be used this way.

Ingredients

1. Rohu Fish or Katla-5oogm
2. Coriander leaves-1 bunch(paste)
3. Green chillis-5(deseeded)Patse)
4. Onion chopped-1big
5. Ginger and garlic paste -1/4 spoon each
6. Tomatoes diced-1 big size
7. Mustard or White oil-For frying and cooking
8. Garam Masala powder-1/2 tp
9. Red chilli powder-1/2 tp
10. Turmeric powder-1/2 tp for the marination of the fish and 1/2 tp in the curry
11. Salt to taste
12. Water as per need

Method

• First marinate the fish with turmeric powder,salt and dash of mustard oil.
• Next heat white or mustard oil in deep pan and fry the fish.Drain aside and keep.
• Next in the same oil add chopped onion and fry till golden and then add the ginger and garlic paste and keep on frying till the raw smell of the ginger and garlic is gone.
• Add the tomatoes and the coriander and green chilli paste and fry the masala till leaves oil from the sides.
• Add turmeric powder,salt,Red chilli powder,Garam masala powder and fry till masala leave oil.Now add little water and when the water comes to boil add the fish and cook till the fish is cooked and the gravy is thick.
• Serve hot with steamed rice.

Recipe by Chef Dimpol Chakraborty

Sooji Barfi

Sooji Barfi

This is a very good evening snack for kids and adults.Can be stored for few days in a fridge.Very very healthy for children .In my house my children love these barfi's and can be given in their tiffin .Earlier days there were hardly any shops outside the house which sold snacks or street food mainly in small cities.I come from a steel city where most of these foods were common at home.We used to eat this in the evening,morning or even had in school.Very close to my heart.Brings back childood days.

Ingredients

Sooji-1 cup
Sugar to taste
Ghee-3 spoons
Milk-3 cups
Kaju paste-2 spoons
Kismis paste-2 spoons
Cardamom-pinch

Method

Put  ghee in a kadai and in that ghee put the sooji.Fry the sooji till golden.

 Then add milk,sugar,kaju and kismis paste.Bring it to boil.

 Now add cardamom powder and keep on stirring till the sooji is dry and has left the kadai from the sides.

Put it in greased plate and put it in the fridge for 10min till the sooji is set.

Cut like barfi's and serve.

Can store it for few days.

Recipe By Chef Dimple