Chicken Lollipop

https://youtu.be/qqvQ3e8Bp54

Chicken Lollipops are favourite evening snack.It is liked by children as well as adults.I make this very often during weekends.Easy to make and enjoyed by all.I donot like the lollipops which are sold on the restuarants as the coating is very thick.For the parties you can marinate the chicken pieces a day before and next day you can fry and serve.Let us see the ingredients.

For marination

Chicken Lollipop pieces-15

Pepper powder-1/2 tp

Red Chilli powder/paste-1 tp

Salt-1/2 tp

Dark soya-1tp

vinegar-1 tbsp

Oil for deep frying -white oil

First marinate the chicken pieces with salt,vinegar,dark soya sauce,red chilli powder.Mix it well and keep in the fridge for half an hour min.

For the batter

Flour-2tbsp

Cornflour-3 and 1/2tbsp

salt to taste

Pepper powder-1tp

Ginger and garlic paste-1 tp

water

Make a semithick batter with flour,cornflour,salt,ginger and garlic paste,pepper powder and water.Mix it well so that there is no lump.Add the Marinate chicken pieces.Ready to deep fry.

To Make a sauce

Garlic cloves-7

Spring onion

green onion 1 chopped

Hot and sweet tomato sauce

white oil-1tbsp for the sauce

Method

1-Put enough oil to deep fry the marianted chicken lollipop pieces.Once it turns golden take it out and drain it in a kitchen towel and keep.

2- Now in a nonstick pan or wok add 1 tbsp from the same oil and add chopped garlic,green onion and spring onion and saute this in high flame.Then add tomato sauce,pepper powder and mix it.

3-Add the chicken pieces and toss it in high flame for couple of min.

serve it hot

Serves-6 people

cooking time-15 min

prep time-15 min

Recipe by Chef Dimple

Bhapa Sabzi

Bhapa Sabzi

This is a slow cooked bhaji without any water.During winters you get plenty cauliflowers.Seasonal vegetables are always good in taste.Serve this hot with roti,paratha,luchi or puri.
This can be eaten in breakfast or in meals.Takes 10 min to cook.

Ingredients

1. Diced potatoes-6
2. Small florets of cauliflower-1 small
3. Diced tomato-1
4. Slit green chilli-3
5. Green peppers diced-3
6. salt to taste
7. Cumin seeds to temper
8. Turmeric powder-1/2tp
9. Coriander powder-1/2tp
10. white oil-1 and1/2tp
11. Chopped coriander to garnish

Method

• 1 In a non stick pan add 1 and a half teaspoon of oil and once the oil is hot add cumin seeds to temper.
• 2 Now add the vegetables one by one,slit green chillies and add salt and fry for 3 min till the vegetables are partially fried.
• 3 Now add tomatoes,turmeric powder,coriander powder and stir it for couple of min.
• 4 Now lower the heat and cover and cook till the vegetables are cooked and fried well.
• Garnish with chopped coriander and serve hot.

Recipe by Chef Dimple

Potato Tikki

Potato Tikkis

Potato tikkis are the most simple snack according to me.It just takes 7 to 10min if you have boiled potatoes made beforehand.Winter evenings kids crave for some good snacks.Anything served hot always makes your family members happy.Today as I was little lazy so made these tikkis in a very shortcut way.This can be given to kids in their tiffin boxes too.

Ingredients

1. Boiled and mashed potatoes-3 medium size
2. Besan-4 tablespoon
3. Onion-1cut into 4
4. Green chillies-4 or to taste
5. Red chilli powder-1tp
6. Ginger-1/2inch
7. Garlic cloves-8
8. Salt to taste
9. White oil for shallow frying

Method

•  Take a grater and grate finely ginger,garlic,green chillies and onion.Put it in a bowl.
• 
  
•  Now add mashed potatoes,salt,red chilli powder in the bowl and mix it very well with your hand.You donot need water.If you need you can just add a spoonfull of water.
• 
  
•  Now in a nonstick pan add white oil.Heat it and take small portion and press and make it like a patty and shallow fry on both sides.Now drain on a kitchen towel.
• 
  
• Serve hot with any dip or chutney of your choice.I served it with sweet chilli sauce.

Recipe By Chef Dimple

Fish Chops

Fish Curry with vegetables #Simple curry #Macher jhol

Katla Fish cooked with vegetables

Katla Fish cooked with vegetables

This is a simple fish curry cooked with seasonal vegetables like green onions,cauliflowers.Tempering of onion seeds and green chillies will add a fresh aroma to this curry.
As the fish fishes are fresh river water fish it tastes good in a simple cooking method.
Green onions you get during winters and it goes very well in a fish curry.You can also try with any small fish or any other fish of your choice.Let us see the method used.
Ingredients

1. Katla Fish pieces-Cut size small-6 pieces
2. Cauliflowers-6 to 7 medium size florets
3. Green onion-1/2bunch
4. Potatoes-1/2 potatoes sliced into medium pieces
5. Tomato-1/2Half sliced
6. Green chillies-2 slit
7. Onion-1 medium size sliced
8. Onion seeds-1/2teaspoon
9. Mustard oil-2 Tablespoon
10. Turmeric powder-1/2tp
11. Red chilli powder-1teaspoon
12. Cumin powder-1teaspoon
13. Salt

Method

1-Add mustard oil in the pan and heat it to a smoking point.
2-Marinate the fish pieces with salt and turmeric powder and shallow fry on both sides.

3-Now add onion seeds and green chillies and temper.

4-Now add the sliced onions and fry till light golden and add tomatoes.Now saute till it is fried.

5-Add the vegetables one by one and fry with little salt till the veggies are fried.This will take 3 to 4 min time.

6-Now make a paste of turmeric,red chilli and cumin powder with 2 spoons of water and pour on the fried vegetables.Now saute it till the spices are fried and has left oil.

7-Now add enough water to cook the vegetables.Let it come to boil and then cover till the vegetables are soft.This will take another 3 min in medium heat.
8-Once the veggies are soft add the fish
pieces and cook it for 2 min.

Serve hot with rice.
Serves-4
Prep time-15 min
Cooking time-15 min to 20 min

Recipe by Dimple Chakraborty
Inherited from Maa and Baba

Dim Aloo posto curry(Egg curry with poppy seeds)

Dim Aloo posto curry(Egg curry with poppy seeds)

Posto or poppy seeds is very popular in Bengal.It is a must ingredient in our kitchen.Poppy seed paste gives a nice texture and taste to any dish.Combination of poppy seeds with mustard and green chillies are like match in any recipes.I will show you a different version of Egg curry.It tastes little different.So try this recipe.

Ingredients

1. Boiled egg-6.Cut into half.
2. Boiled potatoes-8 to 10
3. Onion paste-2 big onion
4. Ginger paste-1 tp
5. Tomato paste-1 big
6. Green chillies
7. Turmeric powder- 1 tp
8. Red chilli-1 tp
9. Garam masala-1/2tp
10. Poppy seed paste-2tpsp
11. Flour-to make a thick batter
12. Mustard oil-2 tbsp for frying the potatoes and eggs and cooking
13. Salt and sugar to taste

 Method

• 1 Make a thick batter with flour,pinch of turmeric and salt.Cut the boiled eggs into half and dip one by one in the batter and fry in mustard oil on both sides and keep aside.
• 2 In the same oil fry the boiled potatoes until golden and keep aside.
• 3 Now in the oil add onion paste and ginger paste and saute till it changes its colour and leaves oil.
• 4 Now add turmeric powder,red chilli powder,garam masala powder,salt and pinch of sugar and saute it for few min with very little water till it leaves oil.
• 5 Now add poppy seed paste and saute it for couple of mins.
• 6 Now add the fried potatoes and fry for few min so that it is coated well with the paste.
• 7 Now add enough water to cook the spices with the potatoes and the curry is semi thick.
• 8.Carefully place the eggs in between and add slit green chillies .After 2 min switch off the flame and serve hot with rice,rotis,parathas.

Cooking and prep time-45 min
Serves 4 to 6 people
Recipe of my Mom
Written and cooked by Dimple Chakraborty
Photography by Dimple

Veg Sandwich

Sandwich is the most easy recipe in any kitchen and to a certain extent healthy too.Kids love sandwiches if it is made tasty with right amount of ingredients.One day kids were hungry and wanted me too make something fast for them.My kids are choosy in what they eat but if you serve them tasty food they will eat.Lot of time any vegetables they donot like I try to give it a twist without telling them the main ingredient and them, if they like I disclose the name..So I innovated this recipe with whatever was available in my fridge and the result was kids were super happy as it is really crispy and tangy sandwich.Serve hot.

Ingredients needed

1. Soft bread slices-4
2. Butter 2 tp
3. Tomato-3 rings
4. Half onion cut into rings
5. Cheese slice 1
6. Tandoori mayo 2tp
7. Sweet chilli sauce 2tp

 Method

•  Take bread slices and first spread tandoori mayo nicely on both sides.
•  Next add sweet chilli on both slices and place 1 cheese slice and place the other bread on top of one.
•  Take a pan and add 1 tp butter and on low medium heat and fry on both sides till it is crispy and serve hot.
• This sandwich is without onion and tomato.

Next sandwich without cheese one.

•  Take bread slices and first spread tandoori mayo nicely on both sides.
•  Next add sweet chilli on both slices .
•  Then place the onion rings and tomato rings,press and pan fry with 1 tp of butter till crispy.Serve hot.

Note You can also add boiled egg slices between bread slices,peppr powder.
You can also garnish with poached eggs.

Recipe by Chef Dimple

Shoot and photography by Dimple

Soya potato curry(Veg Recipe)

Soya nuggets are very healthy.These are high in proteins.Many kids loves to eat these.I am writing the most common soya nuggets with potatoes.The days when I donot cook chicken or fish I cook this curry.Enjoyed by my family.Hope you all will like.

Ingredients

• Soya nuggets-1 cup(washed and soaked in hot water for 5 to 7 min)
• Potatoes-1 big diced
• Onions-2 medium(paste)
• Garlic paste-1 tp
• Ginger paste-1 tp
• Green chilli paste-to taste
• Red chilli powder-1/2tp
• Cumin powder-2tp
• Garam masala powder-1tp
• Turmeric powder-1 and half tp
• Tomato-1 medium chopped
• Salt to taste
• Sugar optional(1 tp)
• Mustard oil /white oil to cook-4tbsp

Method

1 First sqeeze the water from the nuggets.
2 Heat oil in a pan and fry the potatoes and nuggets with salt and little turmeric powder.Fry till little golden and take it out.
3 Now put cumin seeds and once it tempers add the onion paste.Saute the onion paste till it turns golden and then add ginger and garlic paste and continue to stir till it leaves oil.
4 Now add chopped tomatoes.Fry till the tomatoes are fried and leave oil.
5 Now add all the dry spices one by one and add 2 tbsp of water so that spices donot burn.
6 Once the spices are sauted add fried potato and nuggets and saute it with the spices for couple of min.Now add enough water to cook the potatoes and nuggets.
Garnish with boiled eggs(optional)

Recipe by Chef Dimple Chakraborty

Lahsooni Gosht

Lau Chingri (Bottle gourd cooked with Prawns)

Lauki or Bottle gourd is a vegetable which is bottle in shape.It is light green in colour.The inside part is soft.It is a very popular vegetable as it is very healthy.So many recipes comes in mind.Mom used to make Lau Chingri which is a famous dish in Bengali.This can be made without Prawns and becomes a pure veg recipe.Prawns enhances the taste more.This can be eaten with roti,rice, paratha.I have used tiger prawn but you can also use small prawns.I have used half of the lauki and the other half used in making dal.

Ingredients used are few

• Tiger Prawns-8 to 10 pieces.Washed and cleaned
• Lauki or bottle gourd-washed and grated half of it
• Tomato chopped-1 small
• Coriander chopped-1oil or white oil-2/4th bunch
• 5 slit green chillies
• Mustardbayleaf-1
• grated ginger-1 tpsalt and sugar to taste
• turmeric powder-1/2 tp
• s tablespoon
• Cumin seeds-1/2 tp
• Methi seeds-few

Need a kadai to cook this

Method

1) Grate the lauki or bottle gourd with a grater.

2)Heat oil in a pan and fry the prawns with little salt and take it out.

Then  add methi seeds,bayleaf,cumin seeds to temper.

3)Once tempered add the chopped tomato,slit green chillies and grated ginger.Stir it for few seconds and add the the grated lauki or bottle gourd.

4)Stir the lauki for few min and then add salt and sugar to taste,turmeric powder and keep stirring.It will leave water.Now cover and cook in medium flame till the water evaporates and it is dry.

5) Now add the prawns and stir for couple of min and garnish with coriander leaves.

Note-If you omit prawns it becomes veg and you can add little ghee with the oil to enhance the taste.

Recipe by Dimple Chakraborty

My kitchen and my recipes: Steamed Hilsa on Bottle Gourd leaves

My kitchen and my recipes: Steamed Hilsa on Bottle Gourd leaves: Hilsa is a very popular fish among Bengalis across India and Bangladesh.They eagerly wait for monsoons as you get the best Hilsa fish.Th...

Steamed Hilsa on Bottle Gourd leaves

Hilsa is a very popular fish among Bengalis across India and Bangladesh.They eagerly wait for monsoons as you get the best Hilsa fish.These are river water fish which are sweet in taste and is a delicacy.In Bengali household they relish these in the rainy season with Khichuri ,rice,pulao.Min 1 kg size of Hilsa tastes good.Bhapa is a very popular way to make Hilsa which is called Illish in Bengali.I am too a big fan of of Hilsa.Mom used to make so many dishes.Today I am sharing one of them.Hope you  will like.Do try this simple recipe.

Ingredients

Hilsa-1 kg

Mustard oil-4 to 5 table spoon

salt to taste

Mustard seeds-3 tablespoon

Green chillies-7

Turmeric powder-1 teaspoon

Bottle gourd leaves-8 big ones

water to make the paste

A flat pan needed to make this

Serves-5 people

Time-10 min cooking time

Preparation time-10 min

Method

1) First make a paste of mustard seeds,salt,4 green chillies.Strain the paste with little water and keep.The paste will be thin and runny.

2)Wash the hilsa pieces and keep it in a bowl.Pour the mustard paste and mix it well.Add slit green chillies and 1 teaspoon of turmeric powder and 1 table spoon of mustard oil.

3)Take a pan and add 1 tablespoon of mustard oil and heat.After that place the leaves one by one on the pan.

4)Place the fish pieces one by one and pour the mustard paste and cover it with left over leaves.

5)Again add 1 tablespoon of oil on the leaves and cover and steam for 10 to 12 min in low flame.

Serve it hot with steamed Rice.

Note

If you strain the mustard paste you will not have digestion problem.

Recipe by-Dimple Chakraborty

You Tube -Dimple's Kitchen 

My kitchen and my recipes: Doi chicken(Chicken marinated in curd and spices)

My kitchen and my recipes: Doi chicken(Chicken marinated in curd and spices): Simple chicken preparation is Doi Chicken.When I am in hurry I cook this chicken.The whole recipe requires no water.It is cooked in curd ...

Doi chicken/Dahi Chicken(Chicken marinated in curd and spices)

Simple chicken preparation is Doi Chicken.When I am in hurry I cook this chicken.The whole recipe requires no water.It is cooked in curd so oil needed is less and is lighter in taster and brighter in texture.You can marinate the chicken before hand.It saves lot of time.

Ingredients

1. 1 kg chicken with bones-leg pieces
2. Onions slices- 6 to 7 medium size onions
3. Ginger-1 inch
4. Garlic-8 cloves
5. Green chillies-4
6. Whole garam masala
7. Powdered garam masala-1 tp
8. Bayleaf-1
9. Cumin powder-2 tp
10. Coriander powder-1 tp
11. Turmeric powder-2 tp
12. Red chilli powder-2 tp or to taste
13. Salt
14. Mustard oil
15. Fresh chopped coriander for garnish

 Method

Marinate the chicken with 1/2 cup curd,cumin powder,coriander powder,garam masala powder,turmeric powder,red chilli powder and 1tbsp of oil and keep for min 30 min.

1)First add 3 tbsp of mustard oil in a kadai and heat it well.Add bayleaf and whole garam masala(4 cloves,6 cardamom,2 cinnamon sticks)and temper.
2)Now add 3/4 sliced onions and fry till brown.
3)Make a paste of left over sliced onions,green chillies,salt,ginger and garlic and pour on the fried onions in the kadai and stir till it leaves oil.
4)Now add the marinated chicken ,salt and continue to stir and saute till the chicken pieces changes its colour in medium flame.
5)Now simmer the flame and cover and cook for further 10 min till the chicken is tender and cooked.
At last garnish with fresh coriander leaves.
Serves 6 people
Cooking time 30 min
Preparation time 50 min with marination

Veg Fried Rice

Fried rice has become very popular in India.It goes very well with chinese dishes.To make this dish if you have wok it is easy to prepare this dish as you can stir it on high flame without burning.

Ingredients
Good quality rice-2 cups
Water-4 cups
Sliced carrorts-1/2cup
Sliced beans-1/2cup
Sliced bell pepper(red and green)1/2 cup
Vinegar-1 spoon
Salt and sugar to taste
Pepper powder-1 teaspoon
White oil-2 spoons
Ajinamoto-1/4teaspoon(optional)

Method
1 Boil the rice first and when it is 3/4th done drain the excess water and cool the rice for 15 min so that it is easy to fry.

2 In a wok put 2 spoons of oil.Once the oil is hot add the sliced vegetables,pinch of sugar and saute it for 3 min in high flame.

3 Now add vinegar and continue to stir for 1 more min.
4 Now add the rice,salt,Ajinamoto ,pepper powder and give it a nice stir in high flame and the fried rice is ready to be served.Serve it with chilli chicken or any other chinese preparations.

Note.You can use any vegetables of your choice like cauliflowers,peas etc and also add little soya sauce if you want.

Boal (Wallago)curry with curd

Boal(Wallago)fish is a boneless fish which are found in big river,lakes etc.This is a very soft sweet water fish.The texture of this fish is slippery without any shells.The belly part is the most delicious part of the fish.This fish during winters tastes good.In Bengal it is easily found in the fish markets.Most people love this fish as it is easy to eat as it has less bones and the fat content is high.

Ingredients
Boal Fish-1 kg cut in slices.Middle part used.
Onions-3 onions paste,Coarse paste.
Ginger paste-2 teaspoon
Garlic-1 teaspoon
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Garam masala powder-1/2 teaspoon
Cumin powder-1 teaspoon
Curd-1/4th cup
Whole spices to temper-2 bayleaves,1 dry red chilli,2 cinnamon sticks
White oil/mustard oil-To shallow fry the fish and cook
Salt to taste
Coriander leaves to garnish.

Method
1 First wash the Boal fish pieces and mariante the fish with turmeric powder 1/4 teaspoon and salt,Rub on both sides.
2 Now in a kadai or pan add 1 tablespoon of white oil or mustard oil and shallow fry the fish on both sides,When it is light brown in colour take it out.
3 In the same pan add 1 more tablespoon of oil,heat it well and add bayleaves,cinnamon sticks to temper.
4 Now add onion paste and saute it well with pinch of salt .Once the onion paste leaves sides and changes its colour add ginger and garlic paste.Saute it for few min till the raw smell of the ginger and garlic are gone.Cook in medium flame.
5 Now in the curd add turmeric powder,salt,red chilli powder,cumin powder and garam masla powder,beat it well and add to the pan.Give it a stir and add 1 spoon of water and saute the spices well in medium flame till the sides leave oil.
6 Now add the fish pieces gentle and add 2 cups lukewarm water and cook the fish pieces  till the sides have left oil and the gravy is semi thick,
7 Garnish with coriander leaves.
Eat with rice or pulao.
Note....cook in medium flame so that the curd doesnot curdle.

My kitchen and my recipes: Bhapa Chingri (Tiger Prawns)

My kitchen and my recipes: Bhapa Chingri (Tiger Prawns): Bhapa Chingri/Steamed Prawns are a very popular dish of Bengal.You can steam this preparation wrapped in banana leaf too.It gives a nice ...

Bhapa Chingri (Tiger Prawns)

Bhapa Chingri/Steamed Prawns are a very popular dish of Bengal.You can steam this preparation wrapped in banana leaf too.It gives a nice aroma or you can steam in any closed container also.This is a delicacy and bengalis love to make this dish in special occasions.Make it with tiger prawns or lobster it will give a nice look and aroma to this preparation.I steamed it in small handi and covered with foil and place on a kadai filled with boiling water.This is most simple preparation and hassle free cooking.Sometimes simple dish can look awesome and eat delicious.

Ingredients

• Tiger prawns-10 pieces with head and deveined.
• Turmeric powder-1/2 teaspoon
• Slit greens Chillies 5 to 8
• Black mustard seeds-3 spoons
• salt to taste
• Mustard oil-2 spoons to marinate the fish
• Grated fresh coconut -half cup

Method
1 Take the tiger prawns in a closed lid container or small handi.
2 Now make a paste with mustard seeds,turmeric powder,salt and 3 green chillies.The paste should be a thick paste so use min water.
3 Now add the paste in the container or the handi and now add mustard oil,5 slit green chillies and mix well with your hand so that the paste coats well with the prawns.
4 Heat water in a big container and fill half water till it touches the container.Cover the handi with foil or close the lid of the container.
Steam it for 15 min in medium heat.
Serve it hot steamed rice or pulao.

Bhindi Posto

Bhendi posto(Ladies Finger)

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.

Th 

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.

Grilled fish with sauted vegetables

Grilled fish with sauted vegetables are a very healthy way of eating fish.You need fish fillet of any boneless fish and grill it in a oven or gas oven.This dish is cooked in a very less time.
Ingredients
Bhetki/Basa/Boneless fillet-1
Butter-To grill
Parsley/Coriander chopped-2 Spoons
Pepper powder-1 Teaspoon
Lemon juice-3 Spoons
Salt to taste
Water to sprinkle
Onions/Bell peppers to saute
Lemon wedges for garnish
Method
First marinate the fish fillets with lemon juice,finely chopped parsley,pepper powder,Salt on both sides and keep for 15 to 20 min
Then dust little flour on both sides.
Heat a grilled pan and put 2 tablespoon of butter.Heat the butter.
Now add the fish fillet and grill it on both sides on medium flame.Once the fish is fried sprinkle water and cover and let it cook till the fish is cooked and soft.Take it out.
Now in the same pan add onions and bell peppers and add pepper and salt and saute it on high flame and take it out.
Serve with the fish and before eating squeeze lemon juice.

Tilapia fish curry

Tilapia Fish curry
Tilapia is a very tasty fish with bones on sides and easily available in various sizes.I have used the whole fish as head of this fish is also very tasty.Cut the fish from the middle so that it cooks well in the gravy and fits well in the pan.Very few ingredients needed to cook this curry.
Ingredients
Tilapia fish -3 cut from the middle
Onions-3 sliced finely
Ginger paste-1teaspoon
Turmeric powder-2teaspoon+1spoon to marinate the fish
Cumin seeds 1 teaspoon to temper
Tomato-1chopped
Coriander chopped-3teaspoons

Red chillipowder-1and1/2teaspoon
Cumin powder-2Teaspoon
Salt to taste
Mustard oil
Method
1)Marinate the fish with turmeric powder and salt.
2)Heat mustard oil in a pan enough to fry the fry the fish.Fry on both sides till it changes it colour and fried well.Take it out from the pan.

3)Now in the same oil add cumin seeds to temper and then add slicedconions.Fry till it turns its colour to light brown.
4)Now add chopped tomato and ginger paste and continue to stir till the tomatoes turn soft and leaves oil.
5)Add red chilli powder,Turmeric powder,Cumin powder,Salt and 3 spoons of water and saute the spices well for few min till the water dries and sides leaves oil.
6)Now add 1 cup water and bring it to boil.
7Then add the fried fishes and cook on medium flame till the gravy is semi thick and the fishes are cooked.
8)At last add coriander leaves and garnish.
Eat with steamed rice.

Chichenge ki sabzi#Easy Cooking#Snake Gourd recipe#Home Cooking

Pointed Gourd and potato khuskhus

Aloo gobhi ki bhaji(potato and cauliflower veggie)

Prawns cooked with mustard paste in microwave oven

Prawn Pakora Recipe

Aloo gobhi ki bhaji

https://youtu.be/KYhcCAL-CXE

https://youtu.be/KYhcCAL-CXE

Vegetable chop

Vegetable Chops are very famous roadside snack in Bengal.People love to eat these veg chops with plain muri.So if you visit bengal do try these chops.Bengalis call these Bhejitable as mage with veggies.These can be made at home.Potato,beetroot and peanuts are the must ingredients.
Ingredients
Boiled and mashed potatoes-1/2kg
Boiled and grated beetroot-2
Peanut roasted-15
Parboiled cauliflower-1/4
Roasted masala powder(coriander,cumin,cloves,peppercorns,cardamom,cinnamon,bayleaves,whole red chilli)-2 teaspoons
White oil for frying and sauting
Salt and sugar to taste
Green chillies chopped-6
Coriander leaves chopped-1/4bunch
Ginger sliced-1 inch
Flour
Breadcrumbs
Water

Method
1 First boil the potatoes and beetroots in a pressure cooker.Mash with potatoes and keep and grate the beetroot and keep.
2 Now parboil the cauliflower cut into small sizes.
3 Take a pan and first add 3 teaspoons of oil.Then add chopped green chillies and ginger and saute.
4 Now add the grated beetroot and pinch of salt and saute.
5 After few min add parboiled cauliflower and continue to fry.
6 Then add the mashed potatoes,salt ,sugar,roasted powdered garam masala powder,peanuts and mix it well with the beetroot,potato and cauliflower.At last add chopped coriander.Take it out from the heat and cool it.
7 Now make a batter with flour,water,salt and pepper powder.The batter should be semi thick.
8 Now give a shape of an

oval with the help of your palm,dip in the batter and roll in the breadcrumbs and deep fry in white oil.
Serve with sauce or tamarind chutney.