Palak Pakora

 

Moringa Saag Recipe-Sahjan saag

 

Penne Pasta Recipe

 Penne Pasta Recipe

This is a long pasta called as Penne.I made this pasta without chicken,eggs or veggies but turned out delicious.So thought of sharing with you all.Quick and easy for evening snacks or for kids lunch box and is a healthier version of any pasta.Used readymade sauce to save time .If pasta is ready and kept in the fridge then just take it out from the fridge ,toss and serve with cheese. 

Ingredients

1. Penne Pasta-1 cup Boiled and drained
2. Red Pasta Sauce-
3. Processed Cheese-100 gmGrated
4. Chilli Flakes-1 tp
5. Garlic-12 garlic chopped
6. Pepper powder-1/2 tp
7. Pasta Seasoning-1/2tp
8. Parsley-1/2 tp
9. Salt to taste
10. White oil-1/2 tp
11. Olive Oil-1/2 tp

Method

• Boil pasta for few min with salt and white oil until soft.Drain the water and keep aside.
• Add little olive oil and 1 tp butter in the pan and heat a bit.
• Add chopped garlic,saute for few seconds and add chilli flakes.
• Then add 3 tbsp red pasta sauce and mix.Add salt to taste.
• Add Cooked and drained penne pasta and toss it well.
• Now add pepper powder,pasta seasoning (readymade) and toss.
• Then add parsley and toss it again.
• At last add grated cheese and serve it hot.

Recipe By Chef Dimple

Note-If you get Fresh Basil and Parsley ,tear with hand and add.You can add boiled and cubed chicken,Prawns,vegetables or boiled eggs.This pasta is in veg form which goes best for kids lunch box.

Pan Grilled Veg Sheekh Kababs

 

I tried this recipe in my own way with leftover ingredients and turned out awesome.I can leave any non veg kabab and eat this veg sheekh kababs.It turns out delicious with very few ingredients.These kababs are healthy as it is pan grilled.You can even make in OTG or any grilled gadgets.You can prepare this before hand and just before any party or any gathering grill them and serve with this particular sauce or any other sauce of your choice.I made in grill pan so that it is easy to make and beginners can easily make this dish.

Ingredients 

Chick Peas 300gm-Soak it overnight.Then boil until soft.

Cornflour- 3 tbsp

Flour/Egg- 1tbsp or 1 egg

Onion 1 big- Chopped

Ginger chopped- 1 tp

Green chilles-chopped- 2 tbsp (or according to taste)

Chopped coriander- 1/2 bunch

Mint chopped-6 leaves

Dry mango powder-1 tp

Red chilli powder-1 tp (or according to taste)

Shahi Garam masala powder-1 tp

Coriander powder-1 tp

Cumin powder-1/2 tp

Salt to taste

White oil+Butter

Method

 Make paste of boiled chick peas without any water.Don't make a very fine paste.It is ok if you leave it a bit coarse.

Take it out in a bowl and add chopped onion,chopped ginger,chopped green chilles,chopped coriander,chopped mint leaves,salt,dry mango powder,red chilli powder,cumin powder,coriander powder,shahi garam masala powder and mix it very well with chick pea paste.Check your seasoning.

Now add cornflour and flour or egg and again mix it very well.

Note-If you are not using egg then add 2 tp white oil in the paste to add some moisture.If you are using egg then no need of oil.

Now cover the bowl and keep the mixture in the fridge for atleast an hour to rest.This will make your mixture bind well in the bamboo stick or any kind of stick.

Now take handful of the mixture and give a cylindrical shape and insert a sheekh or any kind of stick or can use a long toothpick.

Now take a grilled pan or any other pan,OTG,Airfryer and add little butter and oil and grill on all sides till it turns light golden from all sides.

Serve with Sauce.I made a homemade sauce.It goes very well with this tangy sauce.

Take 3 tbsp mayonaise,1 tbsp tomato ketchup,1/2 tp green chilli sauce.Mix it well .Serve with the Chickpea Sheekh Kababs.

Recipe By Chef Dimple

Fried Aloo Chokha Bihari style||Aloo Bharta Recipe

 Aloo Chokha is a very very simple recipe which goes very well with rice and dal.Chokha can be prepared in various ways.You can make without frying too.It is cooked with mustard oil.This is mainly side dish.Chokha goes perfect with Litti.Litti and chokha are the best combination I had.For me this is the best comfort food.Born and broght up in Bihar so one of my favourite dish

Ingredients needed to make Aloo Chokha.

Boiled mashed potato- 4

Onion Chopped-1

Tomato chopped -1

Garlic cloves-few

Whole dry red chillies-3

Cumin seeds-1/2 tp

Mustard oil-2 tbsp

Ghee- 1 tb

Chopped Green chillies-4

Chopped coriander-1/4th bunch

Turmeric powder-1/2 tp

Salt to taste

Method

First add mustard in the kadai or pan and add mustard oil.Heat the oil properly.Add cumin seeds,whole red chillies,garlic cloves to temper.

Next add chopped onion and saute it for a min or till light golden.Then add chopped tomato and saute it till tomato is soft.

Now add mashed potatoes,salt to taste and fry for few min.Now add ghee.

Add chopped coriander and chopped green chillies.Fry it further till it leaves the sides.

Aloo chokha is ready and served.

Recipe by Chef Dimple

Khichuri Recipe Bengali Style/Vegetable Khichuri in pressure cooker

Khichuri Recipe Bengali Style

This is simple vegetable Khichuri recipe in pressure cooker.This is super easy quick recipe  for beginners as well for working people.I made these with leftover vegetables and was super delicious .These are the common vegetables I have used.You can use vegetables of your choice.You can make this in handi or in any pot.I have made this in simple way and in bengali style.

Ingredients

• Gobindobhog/Any flavoured rice-1 and 1/2 cup (Any cup can be used.Ratio will be same)
• Masoor Dal/Red lentil-1 cup
• Cauliflower-1 cup florets
• Carrots- 1 cup diced
• Potato-1 diced
• Onion-1 sliced
• White oil-1 tbsp
• Ghee-2 tbsp
• Bayleaves-2
• Whole red chilli -2
• Cumin seeds-1 tp
• Cardamom-few
• Cloves-few
• Cinnamon Stick-2 small
• Tomato chopped-1
• Granted ginger-1 tp
• Turmeric powder-1 tp
• Cumin powder-1/2 tp
• Green chillies-5
• salt to taste
• Sugar-1 tp (optional}
• Water- 5 cups of water(measure with the same cup in which you have measured rice,dal)

Method

1 Measure rice and lentil together .Wash it thoroughly and keep aside.

2 Measure 5 cups of water and keep.Use same cup.

3 Cut vegetables in same size and keep.

4 Now in a pressure cooker add white oil ,ghee and heat it first.

5 Add bayleaves,Whole red chillies,cumin seeds,cardamom,cinnamon,cloves and temper for few seconds.

6 Now add chopped tomato and saute for few seconds and then add grated ginger.Keep stirring till tomato turns soft.

7 Now add diced potato,carrot,cauliflower and fry for a min.Add salt to taste.Fry for another min or two.Add spices like turmeric powder,cumin powder and saute it well for 2 min .Then add sliced onions and keep stirring.Add very little water to saute the spices well.Once it is nicely sauted add green chillies and the washed rice and lentils and again mix it well and fry for 2 mins.

8 Now add the measured water.Check your salt and then pressure cook until one whistle.

9 Garnish with little ghee and keep it covered and serve hot with omellete,fried potatoes(aloo bhaja),Brinjal fry

Perfect for monsoon and winter season.

Recipe by Chef Dimpol Chakraborty

Cheesy Mushroom Veg Soup

.

Chessy Mushroom Veg soup as the title suggests is a soup which has mushroom,different vegetables as well as cheese to enhance the taste during winters.This is a perfect soup for vegetarians who love mushrooms.Have this with grilled garlic bread.Serve it hot.Very few ingredients are needed in this soup.

Ingredients

1. Mushroom-300 gm sliced
2. Carrots Diced-1 tbsp
3. Beetroot Diced-1 tbsp
4. Olive Oil-1 tp
5. Butter 1 tp
6. Bayleaves-1
7. Peppecorns-few
8. Garlic chopped-1 tp
9. Mushroom sliced-200 gm
10. Salt to taste
11. Flour-1 tp
12. Water-1 bowl
13. Milk-1/2 bowl
14. Pepperpowder-1/2 tp
15. Cream-2 tbsp
16. Add mixed herbs-1/2 tp
17. Grated Cheese-2 tbsp

Method

• First take a pan and add olive oil and butter.Heat it.
• Then add bayleaves and peppercorns and temper.
• Now add Chopped garlic and saute for few seconds.
• Then add diced carrots and beetroot and little salt and saute it for a min or 2 .
• Then add Mushroom and stir for a min and add flour.Mix it well and continue to stir.
• Now add water and milk and cook it till the veggies are cooked.Then add pepper powder.
• Now take out few cooked mushrooms and make a paste with little cream.Add back the paste back in the pan.Stit it well.
• Then add mixed herbs and grated cheese and cooked for half a min and it is done.
• Grill garlic bread with little olive oil or butter and serve with this delicious soup.

Recipe by Chef Dimple Chakraborty

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.
• 
  
• 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.
• 
  
• 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.
• 
  
• Now add chopped tomatoes,diced pumpkin and continue to fry for few min.
• 
  
• Now add red chilli powder and continue to cook further till the vegetables are fried well.
• 
  
• Now close with lid and cook for 5 min in low flame.This way the vegetables will cook and turn soft.
• 
  
• 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

1. 
   

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 

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

Mooli Aloo bhaji bengali way(vegetarian dish)

Radish is one of the nutritious root vegetable featured in both raw salads as well as in main recipes.They are one of very low calorie root vegetables.Fresh roots provide 16 calories per gram.They are excellent source of antioxidents,electrolytes,minerals,vitamins and dietary fibre.
Both roots and green leafy part is used for cooking.
Today I am sharing a recipe of bengal.This dish is commonly made in bengali household.Very simple to cook and goes well with dal and rice or even rotis.

1. Mooli Aloo bhaji
2. Ingredients
3. Potato sliced-1
4. Radish sliced-1
5. Vadi-few
6. Green chillis-2
7. Turmeric powder-1/2tp
8. Cumin powder-1/2 tp
9. Salt and sugar to taste
10. Ghee-1tp
11. White oil-2 tbsp
12. Chopped coriander for garnish

Method
1 Take a pan and add ghee and oil together.Heat it.
2 Now add vadis and fry till light golden colour.Take it out and reserve.
3 Then add onion seeds or kalongi and green chillies to temper.
4 Then add the washed and drained potato and radish slices and saute for a min.
5 Now add turmeric and cumin powder,salt and sugar to taste.Fry it for 3 min .
6 Then add little water,fried vadis mix it and cover and cook till the vegetables turn soft and water has dried off.Take out the lid.
7 Fry it further for a min and the bhaji is ready.
Garnish with chopped coriander.

Note:You can also blanch potato and radish before ,drain and then follow the same process.No add to add water in this way of cooking as the vegetables are already blanched.
Cooking by Dimple.
Recipe of my Maa

Koraishuti Kochuri/Peas Kachori

https://youtu.be/FfurohUebBU

Koraishuti kochuri or peas kachori is very famous during winters.You can eat this in breakfast as well as snack in the evening.You can make the mixture before hand and use them in need.It stays in the fridge for 3 days.During winter you get fresh peas and the so it is very tasty to eat.

Ingredients

Fresh Green peas-500 gm peeled and washed.

Ginger-1/2 inch

Green chillis-3

Hing/Asafoetida-pinch

Roasted spice mix-1 tp(Cumin,coriander,fennel seeds,whole garam masala)

salt and sugar to taste

white oil

First make a paste.In a mixer jar add green peas,ginger,green chillis,hing,roaste garam masala,water and make a thick paste.Water should be enough to make a thick smooth paste. 

Added 2 tbsp of water

Paste is ready to be sauted.

In a pan add 1tp white oil and saute this paste with salt and sugar till the water dries off.

Take it out in a bowl and cool the mixture completly.

To make the dough we require 3 cups flour, 1/2 cup wheat flour,salt and oil.Knead it tightly with warm water.

It is nicely kneaded.Give it resting time.

Cover it with wet clothes for atleast 15 min.

After 15 min it is ready.Make small balls with the help of your palm.

Make a katori  and fill it with the peas mixture.Take 1 tp of the mixture to fill. 

Now cover it from sides and make balls again to roll.

These are ready to be rolled.

Take flour and nicely roll it,be careful so that the mixture does not come out.

Now deep fry them until it turns golden and crispy 

Drain the excess oil and serve hot.

Serve it with aloo dum.

Koraishuti Kochuri

Begun bhaja Bengali way(Brinjal Fry)

https://youtu.be/-fymfxvuhr8

Yummy Begun bhaja bengali way/Baigan fry bengali tarike se

Lot of my friends ask me how to fry brinjals my way as I am a bengali.They love the way bengalis fry.Though it is a simple video but still I thought of making this to show the technique used to make this dish.Sugar is not for sweetness but is mainly used to carmalize the brinjals while frying it.It will give a nice colour.Flour will give that extra crispyness which everyone loves.It will not make the brinjals soggy after frying.Being a bengali I use mustard oil but it can be fried in while oil too.
Marinate the brinjal for atleast 15 min so that it releases water and it stays crispy after frying.
Cut them in medium thickness.

 Ingredients

1. Brinjal 1 long cut into circles
2. Red chilli powder- 1/4th tp
3. Sugar 1 tp
4. salt as per need
5. Flour- 2tbsp for dusting
6. Mustard oil for frying the brinjals

Method

• 1 Cut the brinjal in medium thickness in circles.
• 2 Marinate the brinjal with salt,sugar,red chilli powder and keep it for 15 min.
• 3 Throw away the water which is released from the brinjal.
• 4 Now heat enough mustard oil in kadai and dust flour on both sides and fry on both sides.
• Serve it hot.

Eat with Puris,rotis,parathas,rice and dal.
Serves 3
Prep time with preparation 17 min
Cooking time 5 min

Recipe by Chef Dimple

Thor Ghonto ( Recipe with Banana Stem)

Mocha Ghonto is a delicacy of bengal.This is a pure vegetarian dish and a very very healthy dish.This is made from Banana Stem.So if you see banana tree is a very useful tree.Stem,flowers and fruits are eaten and leves are used for plating.You  get easily get Thor or stem in the market.

You have to cut and throw away few layers and have to use the inner core of the stem.Slice it in circles and then cut into thin strips like potato fries or like french fries.

If the stem is fresh,no need to pressure cook.You can add salt and keep it for 15 min.It becomes soft and then mash it with your hand by pressing it.

If the stem is old and tough just pressure cook it for 1 whistle till it soft.

Mash it well.

Now in a pan add mustard oil.Once it is hot add 2 red whole chillies and onion seeds to temper.

First add diced potatoes ,add salt and fry it for couple of min and then add the mashed thor or banana stem slices which already has salt in it.Stir it well for a min. 

Now add 1/4tp turmeric powder  and cook it for 3 min.Stir it well.

Now add 1/2tp garam masala powder,1/4tp sugar,5 green chillies and 1 tbsp desicated coconut.You can use fresh grated coconut.

Continue to stir for 3 min.

Cover and cook for 3 to 4 min in low flame till the thor becomes soft and cooked.It becomes dry and soaks all water

Now add 1 tp ghee and the dish is done.The aroma from ghee enhances the dish.

Thor ghonto is ready.Serve hot with steamed rice.

Inspired from my mom.

Recipe by Dimple

Mooli aloo bhaji Bengali way(Vegetarian dish)

Mooli aloo bhaji Bengali way(Vegetarian dish)

Radish is one of the nutritious root vegetable featured in both raw salads as well as in main recipes.They are one of very low calorie root vegetables.Fresh roots provide 16 calories per gram.They are excellent source of antioxidents,electrolytes,minerals,vitamins and dietary fibre.

Both roots and green leafy part is used for cooking.
Today I am sharing a recipe of bengal.This dish is commonly made in bengali household.Very simple to cook and goes well with dal and rice or even rotis.

1. 

Ingredients

Radish-2

Potatoes-3

Onion seeds/kalogi

Green chillies-4

Turmeric powder-1/2 tp

Cumin powder-1/2 tp

Salt and sugar to taste

Chopped coriander

Vadi-few

ghee and white oil-1+2

Method

1 First cut the radish and potatoes in thin strips.Wash and drain the excess water and Keep.

2 Take a kadai and add ghee and white oil and heat it up.

3 Now fry the vadis first.Take it out from the oil once it turns light golden.

4 Now in the same oil add kalongi,slit green chillies and temper.

5 Now add the radish and potatoes and saute for half a min.

6 Now add turmeric powder,cumin powder,salt and sugar and saute it further for 3 min.

7 Add little water,fried vadi and cover and cook till the vegetables becomes soft.Cook till the water dries.

8 Now take out the lid and fry it for another couple of min.It is ready to be served.

Garnish with chopped coriander.

Note:You can also steam potatoes and radish before and cook.In that case do not add water later while cooking.

Recipe of my Mom cooked by me.

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