Basbousa (Egyptian Recipe with Semolina) Eggless

Semolina is a popular treat in Middle East and parts of Europe.Some are with Eggs and some without eggs with Yougurt.Honey based or sugar based syrup used.This a very simple baked dessert in Middle eastern houses and made often at home.This is a traditional dish of middle east soaked in syrup and made with lot of nuts.

Ingredients
Step 1

• Semolina- 2 and 1/2  cup
• Dessicated coconut-1 cup
• Sugar-  1 cup Caster/powder sugar
• Flour-1/2 cup
• Thick Yogurt- 200 gm
• Unsalted Butter/ Ghee-200 gm
• Vanilla essence-few drops
• 30 gm blanched cashew and almond
• Milk- as per use
• Baking powder-1 tp

Step 2
Syrup

• Sugar-1 and 1/2 cup
• Water- 1 cup
• Lemon Juice-2 tbsp
• Rosewater-1 tp

Method
Step-1

1. Preheat the Oven to 190*c
2. Mix Semolina,Coconut,Sugar,Flour, Yogurt,Melted Butter,Baking Powder,Vanilla essense together.If the mixture looks thick then add little milk to make it semithick.Keep it aside for 15/20 mins. Add little shaved nuts in the batter and rest use for garnish.
3. Grease the Baking Tray with ghee or butter  and pour the mixture and bake in 180* for 35 to 40 min in OTG.

Step 2

1. Make Sugar Syrup which will be semi thick with water,sugar,lemon juice and rose water.Cool it down.
2. Once the Basbousa is baked pour the  syrup on the baked tray and let the syrup get soaked inside the Baked Semolina Cake.(Cover and Keep)

Cut into Diamonds and Spread chopped or shaved nuts on top.

Serve it hot or cold.Delicious dessert is made for all.

NOTE-Ghee gives a lovely flavour.

Recipe by Chef Dimple.

Rosho-Puli with Khejur Gur

Rosho Puli is a traditional Bengali Dessert.This dessert is being relished by generation after generation.Both my grandmoms used to make and then my Mom.I learnt this from my mom.This creamy dessert reminds me of childhood.This Noboborsho I made and relived my childhood days with my family.I made it with DatePalm jaggery called Khejur Gur but you can make with sugar too.

Ingredients for Step 1

• Coconut grated-1(1 small bowl)
• Semolina(1/4th bowl)
• Date Palm Jaggery-1 bowl (or can use sugar)
• Ghee-2 tp
• Milk-1 tbsp

Ingredients for step 2

•  Milk-500 gm
• Green Cardamom-4
• Batasa-Few
• Date Palm Jaggery-1/2 cup(Sugar if you donot have jaggery)

Method for Step 1

1. First take a pan,add ghee.Heat the ghee.
2. Now add samolina first and then grated coconut and saute it for min in low flame.
3. Now add jaggery and mix it well.Add 1 tbsp milk and saute till it binds together and leaves sides.
4. Take it out on a plate and cool it down.
5. Shape it like small puli or small cylinder shapes.
6. Keep it aside.

Method for Step 2

1. Pour full cream 500 gm milk in a pan and bring to boil.Add green cardamom and continue to cook.
2.  Add batasha and jaggery and reduce it to 50%.
3. Then add the Puli at last and serve hot or cold.

Written Recipe by Chef Dimple

My kitchen and my recipes: Simple Chicken Sandwich

My kitchen and my recipes: Simple Chicken Sandwich: Simple Chicken Sandwich This is a easy breakfast according to me as if the preps are done before hand then it is just assembling and s...

Simple Chicken Sandwich

Simple Chicken Sandwich

This is a easy breakfast according to me as if the preps are done before hand then it is just assembling and serving serving.This is surely a very filling breakfast as chicken,vegetables,cheese and bread or bun is used.Lets get started.

Ingredients

1. Shredded Boiled Chicken-200 gm
2. Shredded Boiled Eggs-2
3. Tomato small-1cut into circles
4. Onion small-1 cut into ringlets
5. Cucumber small-1 cut into circles
6. Cheese-Few slices
7. Lettuce-Few leaves
8. Pepper powder- 1 tp
9. Egg Mayonese-3 tbsp
10. Bread Slices-Few
11. Salt to taste

Method

• In a bowl add shredded chicken,boiled eggs,pepper powder,pinch of salt,mayonese and mix it well.Check the seasoning according to your taste.
• Now in a pan grill the breads on both sides with butter and keep it aside.
• Now take one bread slice,on top of it add lettuce leaf,add the chicken mayo mixture ,add tomato slices,onion slices and cucumber slices.Cover with cheese slice and cover with another bread on top.Sandwich is ready.You can also add cheese sauce if you want instead of cheese slice.
• Healthy and delicious breakfast is ready.This also a very good tiffin for kids or kids party snack.

Note :This mixture can be made before hand and stored in the fridge for 2 days.Before eating toast the bread,assemble the sandwich and serve.

Recipe by Chef Dimple

Mallika Ey Kitchen Kolkata Round 2012

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

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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 

Dim'er Devil/Egg Devil

Dim'er Devil

A very very popular Kolkata Street food.It is delicious,filling,popular evening snack.Bengalis love this and this dish is a delicacy of Bengal.Few people make with half egg,few with 1/4th egg but the coating is made with potatoes.These are deep fried and available in every food stall.Popular street among all.Main ingredient is egg.It is served with tangy sauce and salad at the side.You can prepare this before hand and serve this hot.During winters and monsoons it is loved the most by people.

Ingredients   

1. Boiled Potatoes-4
2. Boiled Eggs-4 Cut into 1/2 
3. Chopped coriander-1/2 bunch
4. Roasted spice Mix-2 tbsp (whole Garam masala,Jeera,Dhania,Panch phoron,Bayleaves,Dry red chillies)
5. Salt to taste
6. Grated Ginger- 1tp
7. Chopped green chillies-4
8. white oil for cooking and deep frying

Method

• First boil the potatoes,cool it,peel the skin and the mash it well .
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• Next add chopped coriander,roasted spice mix,salt to taste and mix it well.
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• Now take a pan and add 1 tp white oil,heat and add grated ginger and green chilles and saute it for a 1/2 min.
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• Now add mashed potatoes which was already seasoned before.Now saute this for few min so that it binds well and become more aromatic.This is my style of making this Devil.Then take it out in a plate and cool it nicely or else you cannot make the devil properly.This is a very impt step.
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• Now cut the boiled eggs into half.
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• In a bowl,break 2 eggs.Add salt,little pepper powder,little milk and whisk it nicely.
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• Make 8 balls for 8 half eggs.Make a whole in the centre of the potato mixture and place half egg and cover it nicely.Repeat it for all eggs.
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• Now first coat each eggs with breadcrumbs,then dip in the egg mixture and agin roll it with bread crumbs and keep.Repeat the process for all.Now keep it in the fridge for 30 min to bind well.You can always prepare it in advance and keep.
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• Now take it out from the fridge,keep it for 10 min and then deep fry till golden brown.
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• Serve it with salads and tangy sauce.

Recipe By Chef Dimple

Masaledar Bhuna Kalegi

Masaledar Bhuna Kalegi

This dish reminds me of Bangladesh,Pakistan were lot bhuna dishes are made.This is one of them.Kalegi or kidney of mutton is not only delicious but also very healthy for kids.This is bhuna or stir fried recipe and goes very well with roti,rumali roti,paratha and rice.

Ingredients

1. Mutton kalegi(kidney)-700 gm
2. Onion chopped-4
3. Tomato-1 chopped
4. Ginger-1 tbsp
5. Garlic-12 chopped
6. Green chillies-7 chopped
7. Coriander leaves chopped-1/2 bunch
8. Kasoori methi dry-1 tbsp
9. Red chilli powder-1 tp
10. Turmeric powder-1 tp for marination,1 tp for cooking
11. Coriander powder-2 tp
12. Garam Masala powder-1tp
13. Cumin seeds-1 tp
14. Bayleaves-2
15. Curd-2 tp
16. vinegar-1 tbsp
17. salt to taste
18. Mustard oil for cooking-3 tbsp

Method

• Heat up some oil in Kadai.Add Bayleaves,Cumin seeds in the kadai after heating the oil.Temper for few seconds.
• Now add chopped onions and saute till it turns golden.
• Add chopped garlic when the onions turn its colour and fry well with onions.
• Now add chopped tomatoes and fry it very well.
• Once the tomatoes are fried well add mutton kalegi and continue to stir.Then add 1 tp turmeric powder and 1 tp red chilli powder.Cook in low flame for 4 min.
• Now add Coriander powder,Garam masala powder,curd and salt to taste.Continue to stir for 7 min in low flame.Stir in between.
• Then add chopped ginger and chopped green chillies and continue to stir.
• After 7 min you will see it is cooked well.
• At last add Chopped Coriander and kasuri methi.Mix it and give it standing time.Switch off the flame.

NOTE-Donot add any water.Garnish with sliced ginger.

Recipe by Chef Dimple

Mutton Posto in Pressure cooker

Mutton Posto in Pressure Cooker

Posto is very famous and popular dish not only Bengal but outside Bengal too.Lot of my friends ask about aloo posto,Jhinga posto or any other posto dishes.Mutton posto is one of them.Posto is know as khuskhus.Mutton posto is very easy dish to make directly in a pressure cooker.It saves lot of time and is quick to make.Mustard oil is must and not many spices required to make this dish.Enjoy this dish with either rotis or hot steamed rice.You can make this in semi gravy or dry form.

Utensils-Pressure cooker

Mixer Jar

Serves-5 people

Ingredients

1. Mutton-700 gm.
2. Potatoes-7
3. Onions chopped- 5
4. Green chillies-few
5. Ginger-1/2 inch
6. Garlic-10 cloves
7. Posto-1/2 cup
8. Red chilli powder-1 tbsp
9. Turmeric powder-1tbsp
10. Garam masala powder-qtbsp
11. Bayleaves-3
12. Big cardamom-2
13. Small cardamom-12
14. Cloves-6
15. Cinnamon sticks-3
16. Peppercorns -12
17. Salt to taste
18. Sugar-1 tp
19. Mustard oil for cooking

Method

• First wash the mutton and drain off the water and keep.No marination required in this dish.
• Now take a pressure cooker and add 1 tbsp mustard oil and heat the oil first.Add potatoes,salt and fry till light golden colour.Take it out.
• Now again add 2 tbsp mustard oil.Heat it and add bay leaves first.Then add whole garam masala and temper.
• Now add chopped onions and fry till it turns golden.It will take 3 to 4 min.
• Then add mutton pieces and saute  till it is sealed.It takes 3 min. 
• Now make a paste .In mixer jar add posto,green chillies,ginger and garlic,salt and water and make a paste.
• Then add paste in the pressure cooker.Add little water in the mixer jar to use the paste properly.Saute it further.
• Now add red chilli,turmeric and garam masala powder.Add little water and stir it well and saute for 4 min.Now add salt,sugar and continue to saute further.
• Now add fried potatoes and continue to stir for another 3 min with the mutton.Keep sauting till it leaves oil.Total sauting time was approx 7 min.
• Now add warm water and mix it well.Add water according to the gravy texture you want.
• Now close the lid and pressure cook it till 3 whistles. 
• Open the pressure cooker once the pressure is released.

Recipe by Chef Dimple