Bharwa Bhindi (Stuffed Ladiesfinger)

Bharwa Bhindi

Stuffed Ladiesfinger is one of my Favourite dish and loved by North Indian a lot.It is chatpata in taste and very well with rotis.One of my friend used to bring this in her tiffin with rotis and I used to love it.She was a Sindhi and I asked her once how her Mom made these.This is a recipe by my friend Pratima Gandhi.She was my best friend.Nostalgic school days.We used to share our tiffin box.Here is the recipe for you all.

Ingredients

1. Okra(Bhindi)-500gm
2. Onion paste-1 big
3. Ginger paste-half spoon
4. Garlic paste-half spoon
5. Ghee-1 spoon
6. White oil-for shallow frying
7. Turmeric powder-pinch
8. Red chilli powder-1 spoon
9. Amchur powder-to taste
10. Chaat Masala-to taste
11. Salt and sugar to tatse

Method

• Wash the okras first and dry it.Then slit the okras from middle.
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• Now in a pan put one spoon ghee and saute the onion paste ,ginger and garlic till it leaves oil and add turmeric powder,red chilli powder,chaat masala,amchur powder,salt and sugar and mix it well.Take it out.
• Stuff the okras with this masala with the help of a spoon.Now heat white oil in a non stick pan and place the stuffed okras one by one.Cover and cook till the okras are cooked from all sides turning from time to time.
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• Eat with rotis.Serve hot.

Recipe by Dimpol Chakraborty

Stir Fried Potatoes

Stir Fried Potatoes

Ingredients

1. Boiled Potatoes
2. Salt-to taste
3. Butter
4. Pepper Powder-Pinch
5. Dry Parsley

Method

• Boil the potatoes first and cut into pieces.Heat 1 spoon of butter in a pan and put the potatoes,salt,pepper powder and toss them and at last garnish with dry parsley.Can serve as a side dish.
• Good for kids tiffin which will be filling and tasty.

Recipe by Chef Dimpol Chakraborty

Stuffed Papad Rolls

Stuffed Papad Rolls

This is a very good evening snack or for any kind of parties.The cheese melts inside and it tastes so good.The kids love it .Any kind of papad can be used and you have to serve it hot so that it stays crispy.We enjoy this a lot during monsoon or winters.Make sure that the papads are medium to big.It is easy to wrap

Ingredients

1. Any papad-5 round circles
2. White oil-For deep frying
3. Grated cheese-half cup
4. Onions Chopped-1 big
5. Green Chillis-to taste
6. Capsicum Chopped-1/2 cup
7. Tomatoes chopped-1/2 cup
8. Pepper Powder-as per need
9. Chat Masala powder-as per need

Method

• Take chopped onions,chopped green chillis,pepper powder,chopped capsicum,chopped tomatoes,chat masala,grated cheese in a bowl and mix it well.
• Now take a papad and brush water on the inner side and put the mixture for stuffing inside the papad and roll it.First take both the sides and fold and then roll the papad.This way the mixture will not come out while frying.
• Heat white oil in a deep pan and fry the papad rolls one by one.Drain the excess oil on a tissue or a strainer  and serve with some sauce.The cheese melts inside and and makes the papad roll very very tasty and crunchy from outside.

Recipe by Chef Dimpol Chakraborty

Dhania Fish

Dhania Fish

Dhania Fish is a tasty fish dish.It is little is different from our regular bengali dishes.Dhania chicken is a popular North Indian dish and this recipe is inspired by that.I experimented with Rohu,Katla and Boual fish and it is a hit in my house.Very very quick recipe to make and in winters you get fresh coriander and ca be used this way.

Ingredients

1. Rohu Fish or Katla-5oogm
2. Coriander leaves-1 bunch(paste)
3. Green chillis-5(deseeded)Patse)
4. Onion chopped-1big
5. Ginger and garlic paste -1/4 spoon each
6. Tomatoes diced-1 big size
7. Mustard or White oil-For frying and cooking
8. Garam Masala powder-1/2 tp
9. Red chilli powder-1/2 tp
10. Turmeric powder-1/2 tp for the marination of the fish and 1/2 tp in the curry
11. Salt to taste
12. Water as per need

Method

• First marinate the fish with turmeric powder,salt and dash of mustard oil.
• Next heat white or mustard oil in deep pan and fry the fish.Drain aside and keep.
• Next in the same oil add chopped onion and fry till golden and then add the ginger and garlic paste and keep on frying till the raw smell of the ginger and garlic is gone.
• Add the tomatoes and the coriander and green chilli paste and fry the masala till leaves oil from the sides.
• Add turmeric powder,salt,Red chilli powder,Garam masala powder and fry till masala leave oil.Now add little water and when the water comes to boil add the fish and cook till the fish is cooked and the gravy is thick.
• Serve hot with steamed rice.

Recipe by Chef Dimpol Chakraborty

Sooji Barfi

Sooji Barfi

This is a very good evening snack for kids and adults.Can be stored for few days in a fridge.Very very healthy for children .In my house my children love these barfi's and can be given in their tiffin .Earlier days there were hardly any shops outside the house which sold snacks or street food mainly in small cities.I come from a steel city where most of these foods were common at home.We used to eat this in the evening,morning or even had in school.Very close to my heart.Brings back childood days.

Ingredients

Sooji-1 cup
Sugar to taste
Ghee-3 spoons
Milk-3 cups
Kaju paste-2 spoons
Kismis paste-2 spoons
Cardamom-pinch

Method

Put  ghee in a kadai and in that ghee put the sooji.Fry the sooji till golden.

 Then add milk,sugar,kaju and kismis paste.Bring it to boil.

 Now add cardamom powder and keep on stirring till the sooji is dry and has left the kadai from the sides.

Put it in greased plate and put it in the fridge for 10min till the sooji is set.

Cut like barfi's and serve.

Can store it for few days.

Recipe By Chef Dimple

Roasted Mango Sharbat

http//dimplesrecipe

Roasted Mango Sharbat

This Sharbat is also called Aam Pora in Bengali.Pora means roast karna.This is very healthy and gives a nice roasted flavour.Very good for hot summers as it keeps you safe from the extreme heat.

Ingredients

1. Green Mangoes-1
2. Sugar-2 cups
3. Black salt-1/2 tp
4. Chaat Masala-1/2
5. Chill Water-as per need

Method

• First take whole green mangoes and roast it in the gas or oven nicely till the skin turns black.
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• Cool and take out the skin.Now squeeze out the pulp from the mangoes.Throw away the seed.
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• Put the pulp in the mixer Jar.Add 2 cups of water first.Now add 2 cups sugar.Add black salt,chaat masala.Now Churn it well till sugar dissloves.
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• Now strain pulp in a bowl.
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• Put 3 to 4 ice cubes in each glass.Pour the pulp till 1/2 of the glass and then pour chilled water.
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• Serve it in a chilled form.

Recipe by Chef Dimple

Mango Gel Cake

Mango Gel Cake

This is a lovely dessert in summers as you get mangoes in the market.Fresh mangoes are used to make this dessert.Kids love this cake as it is soft and creamy.Very easy to make this cake but you need few hrs to set this cake.You can use stawberries,pineapples too.The taste and the aroma will change.The cake looks very pretty.

Ingredients

1. Milkmaid-half tin
2. Gelatine-1 spoon
3. Mangoes Chopped-200gm
4. Two in one Icecream-Strawberry flavour
5. Mango essence-Few drops
6. Mango slices for garnish.

Method

• Dissolve the gelatine in half cup water in the pan of hot water.
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• Blend together milkmaid,dissolved gelatine,mango essence,in a blender.
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• Now add mango pieces and blend again.Add cream also.
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• Pour into the wet mould.Leave to set in the fridge.
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• When set pour half melted ice-cream mixture on top and layer it on the mango layer.
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• Again allow it to set on the freezer.Once set take it out and serve.
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• You can also garnish with mango slices.

Recipe by Chef Dimple

Paat Saag er Bora (Jute leaves Fritters)

Paat Saag Bora

This is a favourite fritters for Bengalis.This tastes crispy,and is enjoyed with rice.Whenyou bite there is a crunch.My Baba used to love this bora and was an expert in making them.It had to be perfect in taste.These dishes brings back memories.These are jute leaves and you get in plenty in Bengal.These tastes good if fried in mustard oil but can be fried in white oil too.

Ingredients

1. Leaves of Jute.-10 leaves wash nicely
2. Maida-2 tbsp 
3. Rice flour-2 tbsp 
4. Turmeric powder-1/4th tp
5. Red chilli powder-1/4th tp
6. Cooking soda-pinch
7. Salt-to taste
8. Mustard/white Oil-for frying
9. Kalongi-few seeds

Method

• Wash the jute leaves nicely and drain the wash or towel dry it.Donot chop the leaves.
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• Take a bowl and add flour,rice flour,turmeric,salt,kalongi,red chilli powder and pinch of soda.Add 
• enough  water to make a semi thick batter.
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• Mix together nicely and bind it well.Now heat mustard or  white oil in a pan and fry it in small portions till brown and crispy and serve with rice as a starter.

Chicken pieces-1 kg
Onions chopped-3 big ones
white or mustard oil-4 big spoons
Ginger and garlic paste-2 spoons
Red chilli powder-1 spoon

Green chilli paste-half spoon
Turmeric powder-half spoon
Coriander powder-2 spoons
Garam masala powder-half spoon
Curd -half cup
salt and sugar -to taste
 Capsicum-For garnish

Method
Cut the chicken in small cubes.Take those pieces in a bowl.Add oil first and then add curd,chopped onions and ginger and garlic paste.Mix it well.Now add the dry masalas.Add pinch of sugar,red chilli powder,turmeric powder,garam masala powder,coriander powder,green chilli paste.
Mix it well with the chicken and keep in the fridge for 30 min.After that cook in a non stick pan.Pour the chicken in the pan.No need to put oil in the pan.Now put salt.Cover and cook the chicken till it is cooked and the sides leave oil.Garnish with grilled capsicum.
You can also cook in micro oven in microwave mode for 12 min-15 min.

 STUFFED MIRCHI
Ingredients
Big Mirchi
Prawns
Chopped Onion
Chopped Garlic
Chopped Green chillis
Chopped ginger
salt and sugar
Turmeric
Red kashmiri mirch
White oil
Coriander powder

For the Wrap
Maida
Oil
salt
Water

Method
First de seed the mirchi and wash it nicely and keep for drying.Slit it from the centre.
Now in a pan add oil and fry the chopped onion,garlic and ginger together.Add the prawns and fry it well with the dry masalas and little water till the prawns are cooked and the gravy is dry.Now put in the mixer and blend it to make a paste then stuff the prawn mixture in the mirchi.Cut thin strips from that dough and wrap around and fry it in white oil and serve hot.
Note-You can also chop the prawns.