CHESSY VEG MOMOS

CHEESY VEG MOMOS WITH VEG SOUP
Ingredients for dough
Flour-4 bowls
Baking powder-2 pinches
Curd-4 spoons
Water
White oil
Salt and sugar to taste
For Momo Filling
White wine-3 spoons
Pepper powder-1 spoon
Amul Mozorealla cheese-half cup
Amul cheddar cheese-half cup
Cabbage finely chopped-1 cup
Carrot-1/3 cup
Spring onions-2 spoons
onions chopped-1
Garlic chopped -3 cloves
Green chillis-4 chopped
Salt to taste

Method
1-Make a soft dough for the momos mixing together Flour,sugar,salt,baking powder,
curd,oil and water.
2-For the filling of the momo mix together chopped cabbage,spring onions,
carrots,green chilli,onions,garlic,pepper powder,white wine,pepper powder ,salt and cheddar and
mozzarella cheese.
3-Make a small circle and fill the mixture in the middle and close it pinching it from all
sides.
4-Now grease the momo steamer pot and place on it.Close the lid and steam for 20 min.

DIMPLE"S RECIPES: MUTTON HARIYALI

DIMPLE"S RECIPES: MUTTON HARIYALI: MUTTON HARIYALI 500GM MUTTON PIECES,ONION SLICED,1SPOON GINGER,GARLIC PASTE EACH,GARAM MASALA POWDER,WHOLE GARAM MASALA,1 BUNCH CORIANDER ...

PRAWN AND CAULIFLOWER MASALA

Ingredients
Prawns- 500gm,
Onion 1 big-Sliced
Ginger and Garlic paste -1 spoon
Small cauliflower-Small cuts
Tomato puree-3 spoons
Red chilli powder-half spoon
Whole green chilli-4
Cumin powder -1 spoon
Turmeric powder-half spoon
Garam masala powder-Half spoon
White oil-For frying and cooking
Salt.
Method
1-Fry the prawns with little salt and turmeric powder in white oil lightly.
2-Fry the cauliflower with little salt and turmeric powder and keep aside.
3-Now add chopped onion and fry till golden brown.
4-Now add garlic and ginger paste.Saute for few min and add tomato puree,cumin powder,salt,garam masala powder,turmeric powder and fry the masalas well in low flame.
5-Once the oil starts to leave the sides,add prawns and cauliflower and mix it well and add enough water to cook the vegetable and prawns.
6-At last add whole green chillies and serve hot with rice.

Chilli Chicken

Sharing my family favourite chilli chicken recipe which is very easy to make.Preparation time is more but cooking time is just 10 min.Use thigh pieces of chicken for better taste and texture.

If you have a wok it is then much better.You can easily toss.Vegetables should be same in size for even cooking.

serves-6 people

Prep time- 15 min

cooking time 15 min including deep frying 

Boneless chicken cubes-500 gm
Onion Diced-2
Ginger chopped-1 tp
Garlic Chopped-2 tp
Green chillis sliced-7
Bell Peppers diced-Red and Green (half Each)
Soya sauce-2 tbsp
Vinegar-1 tbsp
Sugar- 1tp
salt to taste
Ajinamoto(optional)
Cornflour -3tbsp
Maida-1tbsp
White Oil for frying and cooking
Black Pepper-2tp
Red chilli paste-to taste(1/2tp)
Tomato Ketchup-3 tbsp
Green chilli sauce-1 tbsp
Egg-1
Spring onion chopped-half bunch

Method
1) Make a batter of cornflour,maida,salt,1 black pepper powder,egg,salt and water.Dip the chicken pieces deep fry.Drain the excess oil and keep the fried chicken aside.

2 )In a wok take 1tbsp of the same oil used for frying and first add ginger,garlic and saute for few seconds.

3) Now add Diced onions,bell peppers,sliced chillis,sugar and saute in high flame for a min.

4)Now add  tomato ketchup,soya sauce,red chilli paste,salt,vinegar,pepper powder ,ajinamoto(optional),green chilli sauce and continue to stir.

5)Now add water and bring it to boil.

6) Add fried chicken pieces and continue to cook.Mix 2 tp of cornflour in water and add to the gravy to thicken it,boil it further.

7 Garnish at last with chopped spring onion. 

Note-Serve this hot with noodles or fried rice.

SIMPLE KABABS

SIMPLE KABAS
CHICKEN BREAST PIECES,GINGER PASTE 1 SPOON,GARLIC PASTE 1 SPOON,SALT TO TASTE,CUMIN POWDER,WHITE OIL,GREEN CHILLI PASTE,TURMERIC POWDER,RED CHILLI PASTE,PINCH OF SUGAR.
METHOD
MARINATE THE CHICKEN PIECES WITH ALL THE INGREDIENTS AND KEEP IT IN THE FREEZE FOR 1 HOUR.GREASE THE GRILL PLATE AND ARRANGE THE CHICKEN AND PUT IN THE GRILL RACK OF THE MICRO OVEN AND COOK FOR 7 TO 10 MIN TURNING IN BETWEEN AND POURING BUTTER ON TOP.SERVE HOT WITH SALAD AND GREEN CHUTNEY.

SHAMI KABAB

MUTTON KEEMA 300,ONION SLICED 2,GINGER SLICED ,GARLIC SLICED,GREEN CHLLI SLICED,RED CHILLI POWDER,1 EGG,SATTU 4 SPOONS,WHOLE GARAM MASALA,CUMIN POWDER,GARAM MASALA POWDER,OIL.,GHEE,CORIANDER LEAVES CHOPPED
 METHOD
BOIL THE MUTTON KEEMA IN WATER TILL SOFT.TAKE IT OUT.PUT OIL IN PAN AND ADD SLICED ONION,SLICED GINGER,SLICED GARLIC,GREEN CHILLIS AND SAUTE TILL THE ONION IS BROWN.REMOVE THE WHOLE THING FROM HEAT.PUT BOILED KEEMA,FRIED GINGER,GARLIC,WHOLE GARAM MASLA,GREEN CHILLIS IN MIXER AND MAKE A PASTE.
NOW IN THAT PASTE ADD 4 SPOONS SATTU,SALT TO TASTE,EGG,GARAM MASALA POWDER ,CUMIN POWDER,I SPOON GHEE,PEPPER POWDER,RED CHILLI POWDER AND CHOPPED CORIANDER. MAKE A FINE PASTE.SHAPE EACH INTO FLAT SHAPE WITH LITTLE OIL IN YOUR PALM AND SHALLOW FRY IN PAN TILL BOTH SIDES ARE BROWN AND COOKED.SERVE WITH SALADS.

Muri Ghonto

Muri Ghonto 

Muri means fish head.Fish head is used to make this preparation along with flavoured Gobindobhog rice which is easily available in West Bengal.This preparation is a delicacy.In this dish mainly Rohu or Katla fish head is used.Kaltla taste much better and the fish head has to be big.The bigger the head is,Tastier the dish is.The dish goes very well with hot steamed rice.This is delicacy from Bengal.You can also use fish pieces though mainly fish head is used.

Ingredient

Rohu Or Katla Fish Head and pieces-Half Kg

Ginger paste -1/2spoon

Garlic paste-1/2 spoon

Gobindobhog/Any flavoured Rice-1/2 cup

Tomato-1 big chopped

Onions sliced-1 big

Potato-1 diced

Coriander leaves chopped-half bunch

Red Chilli powder-1 spoon

Cumin powder-1 spoon

Turmeric powder-1/2 spoon

Whole garam masala-few

Bay leaves-2

Garam Masala powder-half spoon

Slit green Chilli-3

Ghee-2 spoons

Mustard oil-Fro frying the fish head and cooking

 Method

1-Fry the fish head in mustard oil and keep aside.

2-In the same oil fry the potatoes and keep aside.

3-Now put bay leaves and whole garam masala in the same oil and temper it.

4-Now add chopped onions and fry till brown.

5-Now add chopped tomatoes and fry for a min.

6-Add ginger and garlic paste and saute till the raw smell is gone.

7-Now add turmeric powder,chilli powder,cumin powder,salt,pinch of sugar with little water and saute till it leaves oil.

8-Now add ghee ,garam masala powder and soaked rice.Mix it well.

9-Add sufficient water to cook the rice.

10-Add fish head and potatoes,slit chillis and cook covered till the muri ghonto is cooked and semi thick.
11-Garnish with coriander leaves.

Recipe by Chef Dimple

GOBHI KASOORI

GOBHI KASOORI
CAULIFLOWER 1 ,POTATO  2,  ONION 2,GINGER HALF SPOON,GARLIC HALF SPOON GREEN CHILLIS 4,2 TOMATOES,OIL,MUSTARD SEEDS,CORIANDER POWDER,TURMERIC POWDER,YOUGURT,SALT
DEEP FRY THE CAULIFLOWER  AND POTAO SEPETATLY . .IN ANOTHER PAN TAKE 1 SPOON OF OIL AND PUT MUSTARD SEEDS FOR TEMPERING.THEN ADD SLICED ONIONS AND COOK TILL GOLDEN BROWN.NOW ADD GINGER GARLIC PASTE AND THE GREEN CHILLIS AND SAUTE WITH THE ONIONS.AFTER THAT ADD TOMATO PUREE AND SAUTE FOR SOME MORE TIME.ADD CORIANDER POWDER,TURMERIC POWDER AND BEATEN CURD AND COOK ON HIGH FLAME.NOW ADD CAULIFLOWER, AND  POTATO ,SALT AND ROASTED KASOORI METHI POWDER.COOK TILL THE GRAVY IS SEMI THICK AND SERVE HOT WITH ROTI  OR RICE.

BADSHAHI PRAWNS

BADSHAHI PRAWNS
TIGER PRAWNS,CURD,ONION PASTE,GINGER PASTE,GARLIC PASTE,KAJU PASTE,WATERMELON SEEDS (CHARMAGAJ)PASTE,SALT,CREAM,GREEN CHILLI PASTE,TURMERIC POWDER,GARAM MASALA POWDER.
MARINATE THE PRAWNS WITH TURMERIC POWDER,SALT AND SHALLOW FRY THEM FOR FEW SECONDS IN A PAN.KEEP ASIDE.
HEAT SOME MORE OIL IN A PAN AND PUT THE SLICED ONIONS AND AFTER BROWNING ADD GINGER AND GARLIC PASTE.SAUTE FOR ATLEAST 5 MIN AND ADD GARAM MASALA POWDER,BEATEN CURD,TURMERIC POWDER,SALT,KAJU AND WATERMELON PASTE ,RED CHILLI POWDER,GREEN CHILLI POWDER AND LITTLE WATER.FRY THE MASALA AND WHEN IT STARTS TO LEAVE OIL ADD THE FRIED PRAWNS AND THE CREAM.COOK FOR 3 MORE MIN AND SERVE HOT.GARNISH WITH GREEN CHILLIS.
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CHICKEN PASANDA

CHICKEN PASANDA
500 CHICKEN PIECES,300 gm CURD,TOMATO PUREE,1 SOPOON RED CHILLI POWDER,HALF SPOON CORIANDER POWDER,15GM FLAKED ALMOND,TURMERIC POWDER,CINNAMON POWDER,SALT ,OIL,3 FLAKES GARLIC,ROUGHLY CHOOPED CORIANDER LEAVES.2ONIONS SLICED
HEAT OIL IN A PAN AND FRY THE ONION FOR 10 MIN AND ADD CINNAMON POWDER,TURMERIC POWDER,RED CHILLI POWDER,GARLIC,CORIANDER POWDER,,SALT AND SAUTE FOR 5 MORE MIN.THEN ADD CHICKEN AND COOK ON MEDIUM FLAME FOR 10 MIN.ADD CURD TO THE CHICKEN IN LOW FLAME AND LITTLE WATER IF GRAVY IS THICK.COOK FOR SOME MORE TIME .GARNISH WITH FLAKED ALMONDS AND FRESH CORIANDER LEAVES.SERVE WITH RICE.