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Borir Jhol(vegetarian dish)

This is called Borir Jhol in Bengali.Bori is wadi and jhol is curry.This is a very simple dish which is cooked with palak/spinach with few vegetables.In summers this type of preparation is the best one.Very light,cooked in less oil and healthy too.This is Indian version of soup.
Ingredients needed
Spinach leaves/Poi leaves  and stems cut into medium size-1 bunch
Pumpkin-Diced(8 pieces)
Potatoes-Diced(8 pieces)
Brinjal-Diced(8 pieces)
Tomatoes-1 chopped
Mustard oil/white oil-2 spoons
salt and sugar to taste
Paanch phoran-half teaspoon
red chilli powder-half teaspoon
Turmeric powder-1/2 teaspoon
Cumin powder-1/2 teaspoon
whole red chilli-2

Method

1Take oil in a pan and add oil and once the oil is hot add the vadis and fry them.Take out from the pan and keep aside.Then add  panch phoran and red chilli to temper in the same oil.
2 Then add all the diced vegetables,salt,sugar,turmeric powder and saute till the vegetables are little fried.Vegetable pieces should be little big so that it doesnot become mushy.
3Then add the chopped leaves and stems,cumin powder,red chilli powder and stir for few min and add lukewarm water.Add enough water to cook the vegetables and there should be little gravy like soup.
Note..Eat with hot steamed rice or even rotis.

Slow cooked Bhaji

Steamed Bhaji -I just love this Bhaji or slow cooked stir fried vegetables.You can eat in the morning day or night with roti or even with steamed rice.The cooking and preparation time is just 15 to 20 min.A pure veg dish.The bhaji can be little spicy or mild...your choice.The ingredients needed are few and here is the recipe.
The ingredients are-
Pumpkin cut into rectangular pieces
,Beans cut into small pieces,
Potatoes also cut into same way
Make sure the veggies are same in size
Red chilli powder-! teaspoon
Coriander powder-2 teaspoon
Turmeric powder,-1 teaspoon
Whole mustard seeds,Curry leaves,Sugar
,Sliced tomatoes.-half

1-First 3 spoons of oil in the pan(mustard/white).Then add mustard seeds and curry leaves to crackle
2-.Now add potatoes and beans first and stir fore few min
3-Then add pumpkin,salt,turmeric -1teaspoon,red chilli powder to preference and sliced tomatoes.Saute it for few min till the veggies are sealed.
4-Sprinkle little water and cover and cook in low heat till the veggies are cooked and soft
5-.Serve hot.

Palak Spinach Video

Aar mach Curry

Kalongi Potato(onion seeds)

Bengali Mutton Curry

Raviolis with two type of sauces

Ingredient
Flour-350 gm
Eggs-3
Olive oil/butter-as per need
Make the dough all these ingredients,wrap in a foil and keep in the fridge for atleast an hour and then roll with pasta machine or in a rolling pin.
Ingredient for the filling
Chicken keema/small pieces of chicken(breast pieces-100gm
Chopped spinach-2 spoons
Chopped garlic-5 cloves
Salt-to taste
Black pepper powder
Chilli flakes
Grated cheese- 3 spoons
Egg -1
Olive oil- 2 spoons
dry basil
Dry Parsley
Method
1-put olive oil in a pan and add add chopped garlic.
2-Saute for few seconds and now add the chicken pieces,salt,pepper powder,Chopped spinach ,chilli flakes and stir for few min till the chicken is cooked.It takes few min.
3-Take a bowl and add beaten egg,grated cheese,basil,parsley and the cooked chicken.Mix it well and keep in the fridge for 15 min.
4-Now take little filling,place in the middle and give a shape of your choice.
5-Boil water,add salt and half spoon oil and put the raviolis batch by batch at a time.Once it floats to the top,raviolis are done.Place them in a bowl.

Sauce no 1-Lemon butter sauce
1-Put some butter in a pan.Add lemon juice,salt,sugar and chopped parsley.Once it turns like a syrup pour on top of the raviolis.Serve hot.
Sauce no 2-Tomato based sauce
1-Heat some butter in a pan and add chopped garlic and saute.
2-Then add chopped onions(half) and saute for few min and then add tomato puree and keep on stirring.
3-Add chilli flakes,Black pepper powder,salt,sugar,grated cheese,red and yellow bell peppers,wine(half cap).,basil and parsley When the sauce turns thick and creamy pour on the raviolis and serve hot.Garnish with grated cheese.

Steamed Hilsa cooked in mustard and curd paste

 Ingredients

• Hilsa-7 pieces
• Yellow mustard seeds-3 tablespoon
• Black mustard seeds-1 tablespoon
• Curd-2 spoons
• Green chillies-4 
• Salt- to taste
• Mustard oil-For marination
• Turmeric powder-half teaspoon

Method 
 
1-Make a paste of yellow mustard seeds-3 tablespoon,black mustard seeds 1-spoon,curd 2 spoons,green chillies4,salt.
2- Now marinate theHilsa fish with turmeric powder-half spoon,the paste (mustard,curd,chillies,salt)and mustard oil..Put enough oil to coat the fish on both sides.Put some slit chillies.
3-Now in a closed bowl,pour little mustard oil,place the fishes,close the dabba and steam in water .Water should not enter.Lid should be tight.Steam for 15 min and check in between..
4-.You can also use a momo steamer.
Eat hot with steamed rice.

Recipe by Chef Dimple Chakraborty

Winter Chicken Stew

Ingredients

• Chicken with bones/boneless-500
• Chopped Onions-2
• Chopped garlic-2 spoons
• Chopped ginger-1 spoon
• Cumin powder-1 spoon
• Turmeric powder-1 teaspoon
• Winter vegetables-carrots,Red Thai chillies,Shalgam,Potatoes,Bell peppers(cut in dice form)
• salt to taste
• White oil-to cook-3 spoons
• Whole garam masala-Cardamom,Cardamom,Pepper
• Bayleaves-2
• Bell pepper
• Butter-1 teaspoon
• Chopped Coriander for ganish.

Method

1-First put oil in the pan and heat it.Add bayleaves,whole spices and temper it.
2-Now add chopped garlic and chopped ginger.Saute it for few seconds.
3-Now add chopped onions and fry till light golden and the add the small chicken pieces and diced vegetables.Stir it well and add salt.Once it turns its colour and turmeric powder,cumin powder and keep stirring.
4-Once the chicken is fried and leaves oil add the chillies,bell peppers and stir in high flame
5-Now add water enough to cook the chicken and the vegetables.Add 1 teaspoon butter
6-Garnish with chopped coriander.
Serve hot with noddles,steamed rice.

Recipe by Chef Dimple Chakraborty