Dip made of cheese and curd

This dip goes very well with any kind of pakoras,cutlets,fries.Very easy to make.

Ingredients

• Hung Curd-1 cup
• Garlic chopped-7
• Salt and sugar to taste
• Melted butter-half spoon
• Chopped coriander-half bunch
• Chopped green chillies-3
• Pepper powder-pinch
• Cheese grated-2 spoons
• Chopped onions-half

Method

Take curd in a bowl and first beat it.Then add chopped onions,Chopped garlic,salt,sugar,pepper powder,butter,cheese,chopped coriander,chopped green chillies and mix it well.Serve chilled with any pakoras,kababs or can use it as a sandwich spread also.

Recipe by Dimple Chakraborty

Malai Kabab in a microwave oven grill mode

Malai Kabas

Ingredients

1. Boneless chicken(thigh pieces)-500gm ..cut into small pieces
2. Bell peppers-Both green and yellow(cut into dice)
3. Ginger paste-half teaspoon
4. Garlic paste-Half teaspoon
5. white oil for marination-1 spoon
6. salt to taste
7. Curd-1 cup
8. Cheese grated-1/4 cup
9. Black pepper powder-to taste
10. Green chilli paste-1 spoon
11. Coriander leaves paste-half bunch
12. Chat masala-to sprinkle
13. toothpick few
14. Garam masala powder
15. Cream-3 spoons
16. Lemon juice-2 spoons

Method
1-Cut the chicken pieces into small pieces and dry them.
2-Make a paste of coriander leaves and green chillies.
3-Now take the chicken pieces in a bowl.Add curd,pepper powder,ginger paste,garlic paste,white oil,cream,Coriander paste,green chilli paste,garam masala powder,cream,lemon juice and cheese.Mix it very well with the help of your hand.Keep in the fridge for atleast an hour.Take out and now add salt.
4-Preheat the oven for 5 min.
5-Take a tooth pick.First take a diced green bell pepper,then chicken and again yellow bell pepper.Repeat the process with all the chicken.
6-Grease the plate with butter and place those chicken pieces and put inside the microwave oven.Go to grill mode and grill them for 12 to 15 min.Turn them once.Brush in between.
7-Take out from grill,give it a standing time and sprinkle chat masala and serve hot.
Can be grilled in OTG too.

Recipe By Dimple Chakraborty

Grilled Aloo Chat

Grilled Aloo Chat

This snack is so mouthwatering and super easy dish to make.Make it with small potatoes which you get in winters.It has a lovely taste and smell whick goes very well for these type of Chat.During winters when it is cold outside ,you want to have something ,hot,tasty and easy.It is healthy too as the boiled potatoes are grilled and then baked.Try this out friends.Very good evening snack for vegetarians.This recipe is
created by my Husband and has become a hit.
Ingredients

1. Potatoes-Small ones boiled-700 gm
2. Onions Chopped-2
3. Butter-1 teaspoon
4. Chopped parsley-2 teaspoons
5. Mint leaves-half teaspoon chopped
6. Hung curd-250gm
7. Salt and sugar
8. Roasted and grounded cumin seeds-1/2 teaspoon
9. Turmeric powder-1/2 teaspoon
10. Melted butter-2 tablespoon
11. Chilli powder
12. Chat masala-1/2 teaspoon
13. Amchur powder-1/2 teaspoon
14. Fresh cream-100gm

Method

• 1) First stir fry the boiled potatoes in high flame for few min adding butter,chopped parsley,chopped onions ,mint leaves and pinch of salt.
• 2) Mix hung curd,salt,sugar,red chilli powder,roasted cumin powder,turmeric,chat masala,amchur powder,melted butter and fresh cream.
• 3) On a baking tray pour the fried potatoes,pour the half mixed hung curd over the potatoes and top with grated cheese.Grill for 10 min.
• 4)Take out the potato and immediately pour the rest of the curd mix on top.Serve hot.
• Garnish with fresh parsley.

Written Recipe By Chef Dimpol Chakraborty

Fish Fry (Roadside snack of bengal)

Ingredient

• Bhetki /Basa -10 pieces cut into rectangles
• Lemon juice-1 lemon
• Green chilli-5 to 7 or to your taste
• Coriander leaves-1 bunch
• Black pepper powder-1 teaspoon
• Salt to taste
• Ginger and garlic paste together 2 teaspoon
• Breadcrumbs-as per need
• Egg-2
• Flour-half cup
• White oil for frying

Ingredient

1.Make a paste with white oil 1 tablespoon,pinch of salt,green chillies,coriander leaves,lemon juice,black pepper,Garlic cloves and half inch ginger.
2-First marinate the fish with the above paste.Check the salt.Make sure there is no water in the paste.Cover the fish on both sides and leave in the fridge for atleast an hour.
2-Now take out the marination.
3-Now dip the fish in egg batter(salt and black pepper) and then place on the breadcrumbs.Press nicely so that breadcrumbs sticks.Keep the breaded fish in fridge atleast for half an hour.
4-Now fry in deep oil,fry them golden on both sides.Take it out on paper towel and serve with salads and sauce.

Recipe by Chef Dimple Chakraborty

Fish Bharta/Macher Jhuri

This is fish Jhuri.Sort of fish bharta and relished with plain rice.This one of my favourite dish.Very quick recipe to make with and very different.My Mom used to make this with leftover fishes available.
Kadai needed to cook

Ingredients

• Bele fish /Katla/Rohu fish and 
• Onions finely chopped-2
• Tomatoes finely chopped-1
• Ginger and garlic paste-1 spoon(equal quantities)
• Potato diced-1
• Turmeric powder-half teaspoon
• Red chilli powder-half teaspoon
• chopped green chillis-4
• salt to taste
• Chopped coriander leaves 3 spoons
• Mustard oil for cooking /white oil

Method

• 1-First marinate the fish  with salt and turmeric and fry in mustard oil and keep aside.
• 2-Now in the same oil add chopped onions and fry till golden brown and then add chopped tomatoes and keep on frying till the sides leave oil.
• 3-Now add ginger garlic paste and chopped chillies and and keep stirring till the raw smell is gone.
• 4-Add dry spices like turmeric,red chilli powder and the diced potatoes ,salt and fry well with few spoons of water.Cover in low flame till the potatoes are soft.Once the potatoes are soft and cooked add the fish and mash it roughly and stir and mix well the potatoes and the spices.Once the sides leave oil add the chopped coriander leaves and the jhuri is done.Cover and keep for sometime with flames switched off.This will help in infusing the aroma of the coriander leaves.
• Note-Any left over fish head can be used.The taste is better with mustard oil.
• Cooking time is not more than 10 to 12 min.Fish head is good for eyes too.

Pan Fried Honey Coated Chicken-Chicken Dish

Ingredients

• Chicken boneless thigh fillet-500gm
• Honey-4 spoons
• Pepper powder-according to preference
• Chilli flakes-1 teaspoon
• Salt to taste
• Pinch of Sugar
• White oil
• Butter for frying
• Lemon juice-2 spoons
• Ginger paste-1/4 teaspoon
• Garlic teaspoon-1/4 teaspoon

Method

1)Marinate the chicken fillet with pepper powder,chilli flakes,white oil,sugar,honey ,ginger and garlic paste and keep for 15 to 20 min.Just before cooking add salt.
2)Now add butter in a grill pan and heat it well and add the marinated chicken fillets and fry on each sides till it is brown and g lazy.From time to time can add the left over marinated juice to cook and fry the chicken.
3) Slice the Chicken and I served with honey and it tasted awesome.

Recipe by Chef Dimple Chakraborty

Chilli crab video-Dimple's Kitchen

Chilli crab video-Dimple's Kitchen

Chicken Kofta Curry Video-Dimple's Kitchen

Dimple's Kitchen- Crispy Fried Chicken-Snack

Kalongi Potato(onion seeds)

Green mango Chutney with Jaggery

Green Mango Chutney with jaggery
Green mango-2 cut into small pieces
Jagerry-half cup
Tamarind pulp-1 spoon
Salt-pinch
water
Method
1)Cut the mangoes in small pieces and boil them.Throw the water and then again put water and boil.This way you require less sugar or jaggery.
2)Now add jaggery,pinch of salt,tamarind pulp and mix well with the mango.Cook till it is soft.
3)You can strain or keep as is and store for few days.
You can replace jaggery with sugar.

Bhendi Posto(ladiesfinger cooked with Khuskhus

 

 Khus khus/posto-1/4 cup
Green chilli-3
salt-pinch
Make a paste of khus khus with salt and chilli and keep.

Cut the Ladies finger in half and fry them in 2 spoons of Mustard/white oil,salt for few min till  the ladies finger are semi fried.

Now at this stage put the khuskhus/posto paste,pinch of turmeric,salt,sugar and fry the paste and vegetable in medium flame.Once fried for few min add half cup water and cook till the ladies fingers are cooked and has left the sides.

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The Bhendi posto is cooked now.If you are using mustard oil pour half spoon of oil at this stage for added flavour.If you are using white oil no need to put any oil at this stage.

Aloo posto is ready.Goes well with rotis and rice.(Recipes by Dimple)

Crusted Chicken in KFC style

Ingredients for Crusted Chicken
Leg pieces-10
Egg-1
salt-to taste
Red chilli powder-half spoon or to taste
Pepper powder-half spoon
Lemon juice-3 spoons
Flour-4 spoons
Cournflour-2 spoons
Cornflakes crushed-half packet
White oil for deep frying and one spoon for marination
Method
1)Slit the chicken pieces after cleaning them nicely.
2)Put pepper powder,red chilli powder,lemon juice,oil and keep in the fridge for 30 min.
3)After 30 min add one beaten egg,flour and cornflour to coat the chicken and keep in the fridge for 10 more min.
4)Now take the leg pieces out of the fridge mix it once again and add salt and now coat it with the crushed cornflakes and press it well with palm.
5)Deep fry in white oil in medium heat and take it out on a tissue paper and drain the excess oil.
Crusted chicken is ready and serve hot with hot and sweet sauce.
Note:You can also fry in Airfryer with just few drops of oil brushed on top

Fulkofi diye Macher Jhol(Fish cooked with cauliflower)

Fulkofi diye Macher Jhol(Fish cooked with cauliflower)
Ingredients
Onions sliced-2 big ones
Tomatoes chopped-1 big
Ginger,garlic and green chilli(3)paste-1 spoon
Turmeric-For marinating the fish and used in gravy(half spoon)
Red chilli powder-half spoon
Salt-as per taste
Coriander powder-2 spoons
Whole cumin-few

Cauliflower should be medium size.
1)Marinate the fish(1 kg) with turmeric powder(half spoon)salt and one spoon mustard oil/white oil.
2)Heat oil in a pan and add mustard oil enough for frying the fishes.Fry the fish till golden brownand keep aside.
3)In the same oil fry the cauliflowers with little salt and turmeric powder and keep aside.

1)In the same oil add cumin for tempering.
2)Now add chopped onions and fry till it turns golden.
3)Now add chopped tomatoes and fry till turns soft and then add ginger garlic and chilli paste
4)Once the fried masala starts to leave oil add turmeric powder,chilli powder,salt,coriander powder.Add little water to avoid the masala to burn.Fry it for some more time till the water is absorbed.Then add the cauliflower and saute it for few min with the masala and add luke warm water to cook the cauliflower.
5)Once the water starts to boil,add the fried fish and cook till gravy is semi thick.
6)Garnish with coriander leaves.

Momos two ways

Ingredients for Momo
Maida(flour)-4 cups
salt-pinch
White oil-1 spoon
Water as per need
Knead the flour with salt ,water,Oil,and keep it covered with wet towel for 30 min.Knead it tight.
Ingredients for the filling
Chicken keema-1 cup
Finely chopped cabbage-half cup
Finely chopped garlic-2 spoons
Finely chopped green chillies-to taste
soya sauce-2 spoons
Lemon juice-1 spoon
Salt and sugar to taste
Any kind of fat will enhance the taste(optional)
Ajinamoto-pinch(optional)
Chopped coriander (optional)
White oil for frying
Mix all the ingredients together and keep aside.
Method
1)Make small balls with the dough.The size will be like a tennis ball.Roll them with the help of a rolling pin.
2)Fill the circle with one spoon mixture above and shape like a momo and keep.
3)Now boil water in a momo steamer and grease the above pan and place the momos one by one in the steamer and steam for 20 min.
4)Instead of steaming if you fry the momos it will be called fried momos.That is equally tasty.
 Serve hot with soup and sauce.

Note.If you omit the chicken it becomes a veg momo.In that case you can add shredded carrot,cabbage etc.

Doi Chicken

Ingredients
Boneless Chicken-1 kg (cut into medium pieces)
Boiled onion-8(make a paste)
Ginger and garlic paste-2 spoons(equal amount of ginger and garlic)
Green Chilli paste-1 spoon
Red chilli powder-half spoon
Garam Masala powder-1 spoon
Coriander powder-2 spoons
White oil-5 spoons
salt to taste
Curd-1 cup (beat in a mixer with coriander powder,garam masala powder)
 Rose water-1 spoon (Optional)
Method
1-First cut the chicken into medium pieces and keep.
2 -Boil the onions in water and discard the water and make a paste.
3-Heat oil in a pan and first put the boiled onion paste and saute it for 5 min in medium flame.
4-Now add ginger,garlic and green chilli paste and saute with the boiled onion paste till the raw smell of ginger and garlic is gone.
5-Now add the chicken pieces and fry it with the onion,ginger and garlic paste till the chicken is little cooked.
6-Now add the curd mixed with coriander powder,garam masala powder,salt.Cook in medium flame.
7-Now add salt,red chilli powder,Charmagaj paste ,rose water and cook the chicken till the gravy is semi thick and the chicken is cooked.
8-Serve hot with rotis,parathas,pulao etc.
Note-You can use pinch of sugar.Don't cook in high flame as the curd might curdle.

Chingri Diye Badhakhofi(Cabbage made with prawns)-Non Veg

To make Chingri Diye Badhakofi you need
Cabbage shredded-1
Tomatoes chopped-1
Potatoes cut into small cubes-1 big
Green peas-3 spoons
Slit green chilli-4
Turmeric powder
Whole cumin-few
Red chilli powder-to taste
White oil/mustard oil-4 spoons
Prawns-Small or tiger prawns-100 gm
Cumin powder-half spoon

Method
1-Marinate the prawns with turmeric powder and salt and fry it in oil and keep aside.
2-Fry the potatoes with turmeric powder and salt and keep it aside.
3-Now in the same oil put whole cumin seeds and slit green chillies for tempering.
4-Now add the cabbage and the tomatoes.Add salt,turmeric powder,sugar,cumin powder,turmeric powder,green peas and mix it well and cover and cook till the cabbage is soft and cooked.
5-Now add the fried potatoes and fried prawns and cook in high flame till the cabbage is fried and dry.
Eat with rotis,parathas etc.
Note-You can omit prawns and make it a veg dish.

Til Fish

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Ingredients
Any kind of fish-1 kg
Onion Chopped-2 big
Garlic paste-half spoon
Ginger paste-half spoon
Green Chilli paste-according to taste
Kashmiri red chilli powder-half spoon
salt to taste
White oil /mustard oil-for frying and cooking
Sliced capsicum-half
Sliced tomato-half
Cashew nut paste-3 spoons
Sesame paste-2 spoons
Curd-Half cup
Method
1-Make a paste of cashew nut ,green chilli and sesame seeds with curd.
2-Marinate the fish with lemon juice,pinch of maida and salt and fry in white or mustard oil.Keep aside.
3-Now in the same oil add chopped onions and fry till it turns pink.
4-Now add ginger and garlic paste and saute till the raw smell of ginger and garlic paste is no more.
5-Now add the prepared paste,kashmiri red chilli powder and mix it well and saute in medium flame.Add salt and cook till it leaves oil.
6-Now add half cup water and bring it to boil and add the fish.Cook till the gravy is thick.`
7-In another pan add little oil and stir fry tomatoes and capsicum and garnish on the gravy.
8-Serve hot with steamed rice or pulao.