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

Dip made of cheese and curd

This dip goes very well with any kind of pakoras,cutlets,fries.Very easy to make.

Ingredients

• Hung Curd-1 cup
• Garlic chopped-7
• Salt and sugar to taste
• Melted butter-half spoon
• Chopped coriander-half bunch
• Chopped green chillies-3
• Pepper powder-pinch
• Cheese grated-2 spoons
• Chopped onions-half

Method

Take curd in a bowl and first beat it.Then add chopped onions,Chopped garlic,salt,sugar,pepper powder,butter,cheese,chopped coriander,chopped green chillies and mix it well.Serve chilled with any pakoras,kababs or can use it as a sandwich spread also.

Recipe by Dimple Chakraborty

Malai Kabab in a microwave oven grill mode

Malai Kabas

Ingredients

1. Boneless chicken(thigh pieces)-500gm ..cut into small pieces
2. Bell peppers-Both green and yellow(cut into dice)
3. Ginger paste-half teaspoon
4. Garlic paste-Half teaspoon
5. white oil for marination-1 spoon
6. salt to taste
7. Curd-1 cup
8. Cheese grated-1/4 cup
9. Black pepper powder-to taste
10. Green chilli paste-1 spoon
11. Coriander leaves paste-half bunch
12. Chat masala-to sprinkle
13. toothpick few
14. Garam masala powder
15. Cream-3 spoons
16. Lemon juice-2 spoons

Method
1-Cut the chicken pieces into small pieces and dry them.
2-Make a paste of coriander leaves and green chillies.
3-Now take the chicken pieces in a bowl.Add curd,pepper powder,ginger paste,garlic paste,white oil,cream,Coriander paste,green chilli paste,garam masala powder,cream,lemon juice and cheese.Mix it very well with the help of your hand.Keep in the fridge for atleast an hour.Take out and now add salt.
4-Preheat the oven for 5 min.
5-Take a tooth pick.First take a diced green bell pepper,then chicken and again yellow bell pepper.Repeat the process with all the chicken.
6-Grease the plate with butter and place those chicken pieces and put inside the microwave oven.Go to grill mode and grill them for 12 to 15 min.Turn them once.Brush in between.
7-Take out from grill,give it a standing time and sprinkle chat masala and serve hot.
Can be grilled in OTG too.

Recipe By Dimple Chakraborty

Grilled Aloo Chat

Grilled Aloo Chat

This snack is so mouthwatering and super easy dish to make.Make it with small potatoes which you get in winters.It has a lovely taste and smell whick goes very well for these type of Chat.During winters when it is cold outside ,you want to have something ,hot,tasty and easy.It is healthy too as the boiled potatoes are grilled and then baked.Try this out friends.Very good evening snack for vegetarians.This recipe is
created by my Husband and has become a hit.
Ingredients

1. Potatoes-Small ones boiled-700 gm
2. Onions Chopped-2
3. Butter-1 teaspoon
4. Chopped parsley-2 teaspoons
5. Mint leaves-half teaspoon chopped
6. Hung curd-250gm
7. Salt and sugar
8. Roasted and grounded cumin seeds-1/2 teaspoon
9. Turmeric powder-1/2 teaspoon
10. Melted butter-2 tablespoon
11. Chilli powder
12. Chat masala-1/2 teaspoon
13. Amchur powder-1/2 teaspoon
14. Fresh cream-100gm

Method

• 1) First stir fry the boiled potatoes in high flame for few min adding butter,chopped parsley,chopped onions ,mint leaves and pinch of salt.
• 2) Mix hung curd,salt,sugar,red chilli powder,roasted cumin powder,turmeric,chat masala,amchur powder,melted butter and fresh cream.
• 3) On a baking tray pour the fried potatoes,pour the half mixed hung curd over the potatoes and top with grated cheese.Grill for 10 min.
• 4)Take out the potato and immediately pour the rest of the curd mix on top.Serve hot.
• Garnish with fresh parsley.

Written Recipe By Chef Dimpol Chakraborty

Fish Fry (Roadside snack of bengal)

Ingredient

• Bhetki /Basa -10 pieces cut into rectangles
• Lemon juice-1 lemon
• Green chilli-5 to 7 or to your taste
• Coriander leaves-1 bunch
• Black pepper powder-1 teaspoon
• Salt to taste
• Ginger and garlic paste together 2 teaspoon
• Breadcrumbs-as per need
• Egg-2
• Flour-half cup
• White oil for frying

Ingredient

1.Make a paste with white oil 1 tablespoon,pinch of salt,green chillies,coriander leaves,lemon juice,black pepper,Garlic cloves and half inch ginger.
2-First marinate the fish with the above paste.Check the salt.Make sure there is no water in the paste.Cover the fish on both sides and leave in the fridge for atleast an hour.
2-Now take out the marination.
3-Now dip the fish in egg batter(salt and black pepper) and then place on the breadcrumbs.Press nicely so that breadcrumbs sticks.Keep the breaded fish in fridge atleast for half an hour.
4-Now fry in deep oil,fry them golden on both sides.Take it out on paper towel and serve with salads and sauce.

Recipe by Chef Dimple Chakraborty