Mooli Aloo bhaji bengali way(vegetarian dish)

Radish is one of the nutritious root vegetable featured in both raw salads as well as in main recipes.They are one of very low calorie root vegetables.Fresh roots provide 16 calories per gram.They are excellent source of antioxidents,electrolytes,minerals,vitamins and dietary fibre.
Both roots and green leafy part is used for cooking.
Today I am sharing a recipe of bengal.This dish is commonly made in bengali household.Very simple to cook and goes well with dal and rice or even rotis.

1. Mooli Aloo bhaji
2. Ingredients
3. Potato sliced-1
4. Radish sliced-1
5. Vadi-few
6. Green chillis-2
7. Turmeric powder-1/2tp
8. Cumin powder-1/2 tp
9. Salt and sugar to taste
10. Ghee-1tp
11. White oil-2 tbsp
12. Chopped coriander for garnish

Method
1 Take a pan and add ghee and oil together.Heat it.
2 Now add vadis and fry till light golden colour.Take it out and reserve.
3 Then add onion seeds or kalongi and green chillies to temper.
4 Then add the washed and drained potato and radish slices and saute for a min.
5 Now add turmeric and cumin powder,salt and sugar to taste.Fry it for 3 min .
6 Then add little water,fried vadis mix it and cover and cook till the vegetables turn soft and water has dried off.Take out the lid.
7 Fry it further for a min and the bhaji is ready.
Garnish with chopped coriander.

Note:You can also blanch potato and radish before ,drain and then follow the same process.No add to add water in this way of cooking as the vegetables are already blanched.
Cooking by Dimple.
Recipe of my Maa

Chicken and Veg Momos with Homemade Chutney

Chicken and veg Momos with homemade chutney

Momo reminds me of North Bengal,Sikkim,Gangtok,Darjeeling,Kurseong and ofcouse how can I forget Lachung in Sikkim
where I ate the most delicious vegetable momos fresh,healthy and super yummy.Tried out those momos in my kitchen and it turned out so good.My family members enjoys and had so many momos without any guilt as they  were not a deep fried food.Don't worry about the shape,practice will make you perfect.These are chicken momos but you can make with veg momos too the same way.Any kind of steamer will work if you have a momo steamer.

  Ingredients needed to make the filling.
Chicken keema or finely chopped keema-200 gm
Onion chopped finely-1
Garlic chopped finely-10 cloves
Cabbage chopped finely-1/4(small cabbage)
spring onions chopped finely- 2 tbsp
vinegar-1 tbsp
soya sauce dark-1 tbsp
Ginger chopped- optional
salt to taste
little chicken fat or oil

Method to prepare the filling
1 Wash the keema well and drain off the water properly.Then mix all the ingredients including 1/2 to oil or fat and keep it aside.

2 Make a dough with 2 cups of flour,salt and water.The dough should be tight.Cover and keep it aside for 15 min before rolling.

3 Make very small balls,roll it thin and in the middle put small spoonfull of the keema mixture,shape it like a momo and keep it aside.Any shape you can make.You can make small momos or medium size momos.

4.Put water in the base of the momo maker.Bring it to boil,reduce the heat and place the steamer on top,grease it with white oil and add the momos inside the steamer.Cover with the lid and let it steam for 15 to 20 min.
Momo is ready to be served.

 Meanwhile make the chutney
1 First boil 4 tomatoes and 6 red whole red chillies together in water.Once the tomatoes turn soft and water has reduced or dried,cool it down and make a thick paste.
2 Take a pan and add little white oil and add chopped garlic 1tp,Chopped ginger 1tp,1 chopped onion.Saute it nicely and then add the chilli and tomato paste.Add salt to taste and 1/2 tp vinegar and saute till it leaves oil.Chutney is ready.
It is perfect match with the hot steamed momos.You can preserve the chutney for 7 days in the fridge.

For veg Momo Filling
Shred cabbage.Add chopped onions,ginger,garlic,salt,soya sauce,vinegar,little oil,mix it well and keep it aside.
Follow the same process.

Note-For pure veg people you can omit garlic and onion and add little more ginger to enhance the taste.

Palak Veggie Soap(Spinach)

https://youtu.be/dcb5ubQyVCA

Palak Veggie Soup

Spinach or palak you get in plenty in winter season.They are fresh and green.Green leafy vegetables are very good for health.These leafy vegetables are good for stomach and eyes.This soup has chunky vegetables with spinach so that it looks beautiful to look and is enjoyed with rice and rotis both.Try to serve it hot and fresh.Very easy and simple dish to cook.

Ingredients

1. Spinach-1 bunch
2. Vegetables-1 brinjal,half pumpkin,2 potatoes,1 tomato,1 ridge gourd
3. Salt and sugar to taste
4. Turmeric powder-1 tp
5. Red chilli powder-1 tp
6. Mustard oil for cooking -2 tbsp
7. Vadi-few
8. Tempering-1 tp paanch phoran,3 whole red chilli.

Method

• First wash the vegetables thoroughly and dice them in equal size.
• Take a kadai and add mustard oil and heat the oil first.Now add whole red chillies and paanch phoran and temper.
• Now add the vegetables,salt and saute for a min leaving the leaves.
• Then add turmeric powder,red chilli powder,sugar,spinach and saute for 3 min.
• Now add water and bring it to boil.Cover and cook.
• Add fried vadi and cook further for a min.
• Soup is ready.

• Eat with rice or roti
• Recipe by Chef Dimple

Chicken Yakhni Pulao

Chicken Yakhni Pulao

In Pakistan and India, yakhni is simply stock or broth. It is often the base for many foods including pilaf (pulao) and other chorbas or soups.

Yakhni Pulao is a most simple dish to make in bulk for family gathering or any kind of parties and goes very well with any kind of raita.I usually make this for shortcut cooking method but everyone enjoys a lot.Today I made with chicken with bones.You can make this with boneless thigh pieces too.

Use long grained basmati rice.Soak it in water so that it doesnot break.Soak for 20 min.This dish is mild so kids enjoy a lot.It is also not a very elaborate dish like Biryani.

Ingredients

Chicken with Bones-1 kilo

• Rice-3 mugs(Soaked for 1/2 hr)
• Onions sliced-4
• Ginger-1 tbsp Paste
• Curd-1/2 bowl
• Chicken with Bones-1 kilo
• Rice-3 mugs(Soaked for 1/2 hr)
• Onions sliced-4
• Ginger-1 tbsp Paste
• Curd-1/2 bowl
• Bayleaves
• Yakhni masala powder-Bayleaf,cloves,fennel seeds,shazeera,cinnamon sticks,cardamom,star anise,big cardamom(equal amount) or 2tbsp powder
• Kashmiri red chilli powder
• Salt to taste
• Sugar as per need
• White oil and ghee-3 tbsp white oil

Method

1. Take 3 tbsp white oil,heat the oil and add sliced onions and fry till golden.Take out little of brown onion and reserve for garnish.
2. Add ginger paste and saute it for half min.Reduce the flame and saute.
3. Now add the spice mix and add very little water so that it doesnot burn.Saute for a min.
4. Then add the beaten curd and very little water to avoid curdling.Continue to saute in low flame.
5. Now add Kashmiri red chilli powder and saute for 3 min in low flame.
6. Then add the chicken pieces and increase the flame to medium.Add sugar to balance the taste.Saute till the chicken is almost 50% cooked.
7. Add salt to taste.Now add 1 tp of ghee for extra flavour.You can add more or less.
8. Now add warm water and bring it to boil.
9. Once the gravy is boiling add the drained soaked rice and mix.
10. Now add more water or 6 cups of water in total.Now cover and cook till the rice gets cooked and fluffy and water has dried off.
11. At last garnish with barista or fried onions.

Recipe By Chef Dimple

Doi Ilish (Hilsa Fish with Curd)

 DOI ILISH/HILSA COOKED WITH CURD

Doi Ilish

Hilsa is considered the most tastiest Fish.It is soft,shiny,mouthwatering delicate fish.This Hilsa is enjoyed by Bengalis and they feel proud about it.Prices have gone really high and it has become a status symbol to eat Hilsa.It is a sweet river water fish.Please do not eat Hilsa if it is less than 500 gm.Let it grow.The bigger the fish is the tastier it is.Do not wash Hilsa is running water or else you will spoil the taste.Gently wash it.If you are making curries then shallow fry it like Doi Ilish,Shorshe Ilish or Begun er jhol with Ilish,You can deep fry if you want to eat it fried in starter with some green chillies,oil used for frying and Green chillies.Mustard oil is a must ingredient to cook Hilsa.

I will share the recipe of Doi Ilish or Hilsa Cooked with curd.Very simple recipe,easy to make and is delicious to eat.Let us begin.

Cooked for 6 people

Time required to cook 10 min

Prep time 5 min

Serve with Hot steamed rice.

Ingredients- 

1. Hilsa- 6 pieces (Size of Hilsa 1 kg)/ Ilish
2. Mustard seeds(Black) 2 tbsp/Kala sarso
3. Green chillies-3 for paste and 4 for garnish/ Hari mirchi
4. 3 cloves of garlic/Lehsun
5. Onion seeds- 1/2 tp / kalongi
6. Salt to make the paste and to make the gravy as well.
7. Curd 100 gm/ Dahi
8. Mustard oil-2 tbsp ( For frying and cooking)

Method of Cooking

• First wash the fish and marinate with salt.As the preparation is Doi Ilish so no turmeric powder used here.
• 
  
• Now shallow fry the fish on both sides for half a minute.Take it and keep.
• 
  
• In the same oil add kalongi and temper for few seconds.
• 
  
• Make a paste with mustard,green chillies,salt and cloves of garlic with water.The paste should be smooth.Add the paste in the pan and saute for 2 min in medium flame till it leaves oil from the sides.
• 
  
• Now add beaten curd and saute it in low flame for 1 more min.Add Slit green chillies.
• 
  
• Add the fried fish pieces.Coat it well on both sides with the sauted paste and add 1/4th cup water and cover with a lid and simmer it for 3 to 4 min till the gravy is semi thick.You can see oil oil from the sides.

Recipe inspired from My Maa's cooking Uma Bannerjee.

Cooked by Chef Dimple Chakraborty

Steamed Rice in a Microwave Oven

Steamed Rice in a Microwave Oven

Rice is cooked in Gas top.Cooking rice in the microwave oven is the most simple and easy way of cooking.It saves time as you don't have to keep an eye.
Serving-3 people
Cooking time -15 min(depending upon the quantity of rice )
Rice brand-Basmati

Ingredient
Rice- 1 bowl soaked for 30 min
Water- 2 bowl(same bowl used to measure rice)

Method
1 Wash and soak rice for 30 min.Then drain.

2 In a microwave safe bowl add the 1 bowl of rice and 2 bowls of water.

3 Now in a microwave oven cook for 10 min .Check and cook for further 5 min.Total time 15 min.

Rice is perfect and fluffy.

Of
Recipe by Chef Dimple

Koraishuti Kochuri/Peas Kachori

https://youtu.be/FfurohUebBU

Koraishuti kochuri or peas kachori is very famous during winters.You can eat this in breakfast as well as snack in the evening.You can make the mixture before hand and use them in need.It stays in the fridge for 3 days.During winter you get fresh peas and the so it is very tasty to eat.

Ingredients

Fresh Green peas-500 gm peeled and washed.

Ginger-1/2 inch

Green chillis-3

Hing/Asafoetida-pinch

Roasted spice mix-1 tp(Cumin,coriander,fennel seeds,whole garam masala)

salt and sugar to taste

white oil

First make a paste.In a mixer jar add green peas,ginger,green chillis,hing,roaste garam masala,water and make a thick paste.Water should be enough to make a thick smooth paste. 

Added 2 tbsp of water

Paste is ready to be sauted.

In a pan add 1tp white oil and saute this paste with salt and sugar till the water dries off.

Take it out in a bowl and cool the mixture completly.

To make the dough we require 3 cups flour, 1/2 cup wheat flour,salt and oil.Knead it tightly with warm water.

It is nicely kneaded.Give it resting time.

Cover it with wet clothes for atleast 15 min.

After 15 min it is ready.Make small balls with the help of your palm.

Make a katori  and fill it with the peas mixture.Take 1 tp of the mixture to fill. 

Now cover it from sides and make balls again to roll.

These are ready to be rolled.

Take flour and nicely roll it,be careful so that the mixture does not come out.

Now deep fry them until it turns golden and crispy 

Drain the excess oil and serve hot.

Serve it with aloo dum.

Koraishuti Kochuri

Begun bhaja Bengali way(Brinjal Fry)

https://youtu.be/-fymfxvuhr8

Yummy Begun bhaja bengali way/Baigan fry bengali tarike se

Lot of my friends ask me how to fry brinjals my way as I am a bengali.They love the way bengalis fry.Though it is a simple video but still I thought of making this to show the technique used to make this dish.Sugar is not for sweetness but is mainly used to carmalize the brinjals while frying it.It will give a nice colour.Flour will give that extra crispyness which everyone loves.It will not make the brinjals soggy after frying.Being a bengali I use mustard oil but it can be fried in while oil too.
Marinate the brinjal for atleast 15 min so that it releases water and it stays crispy after frying.
Cut them in medium thickness.

 Ingredients

1. Brinjal 1 long cut into circles
2. Red chilli powder- 1/4th tp
3. Sugar 1 tp
4. salt as per need
5. Flour- 2tbsp for dusting
6. Mustard oil for frying the brinjals

Method

• 1 Cut the brinjal in medium thickness in circles.
• 2 Marinate the brinjal with salt,sugar,red chilli powder and keep it for 15 min.
• 3 Throw away the water which is released from the brinjal.
• 4 Now heat enough mustard oil in kadai and dust flour on both sides and fry on both sides.
• Serve it hot.

Eat with Puris,rotis,parathas,rice and dal.
Serves 3
Prep time with preparation 17 min
Cooking time 5 min

Recipe by Chef Dimple

Chilli Fish

Chilli Fish

Chilli fish is very very popular chinese dish among all Indians.Although we have made this dish in Indo Chinese way .As less oil is used in this dish it has become popular with kids as well as grown ups.Most of the restaurants serve this dish and every restaurant has their own style of cooking this dish.You can make with with Cat fish,Basa fish,Bhetki or even salmon.These fishes donot have bones so is used for this preparation.You should have a wok to cook this dish.It is cooked in high flame.

Servings 4
Prep time 15 min
Cooking time 12 min

Ingredients

Boneless fish 1 fillet basa
Onion diced 1
Capsicum diced 1/2
Chopped garlic 1 tp
Chopped ginger 1tp
Green chillies 5
Flour 1 tp
Cornflour 2tp
Red chilli powder
Pepper powder 1/2 tp
Egg 1
Salt and sugar as per need
Tomato ketchup 2 tbsp
Fish sauce 1tp
Vinegar 1tp
Fish sauce-1 tp
Lemon juice 1tp
white oil for frying and making sauce
Soya sauce-In marination as well as in the gravy
Seaseme seeds-1 tp

Method

Marinate the fish with lemon juice,soya sauce,red chilli powder,salt,sugar,egg and keep aside for deep frying.

Now in a pan take enough white oil to deep fry the fish.Fry till crisp and drain in a kitchen towel.

3.Now we have to  make the sauce.First take 2 tp oil in a pan.Take the same oil which we used for frying.

4.First add chopped ginger,garlic and saute for few seconds.

4.First add chopped Onions and green chillies and saute on high flame.

Now add 1tbsp tomato ketchup,1tp of soya sauce,1tp vinegar,1/2tp fish sauce,seaseme seeds,black pepper powder and sugar and salt to taste.Now saute in high flame .

Now mix 1 tp cornflour with water and pour it in the sauce.

If you want gravy or semi thick gravy add water according to it.
It is ready.Serve with seaseme seeds.

Serve hot with any kind of fried rice.

Recipe by Chef Dimple

Chicken Bharta with a twist

Chicken Bharta with a twist

Chicken bharta is a very common recipe in any house.Bharta means shredded.It is a very popular dish of Punjab and people all over India love this dish.
Best thing with bharta is that we can use the left over chicken also for this recipe or any kind of tandoori chicken which is left in the fridge.
Today I have used bonelss thigh chicken pieces here.I will also use this Chicken Bharta in Pizza topping or in sandwich filling.My kids love it.
I have mentioned my recipe as a twist to the regular chicken bharta recipe because here instead of cream I have used milk powder with kaju paste.This will give a sweet taste to the recipe as well the texture will be very silky and smooth.so let us check the recipe.

Ingredients

1. Boiled chicken shredded boneless-300gm
2. Chopped onions-3 medium size
3. Tomato chopped-1 and 1medium size
4. Ginger and garlic paste-2 tpsp
5. Whole garam masala-2 bayleaves,2 cinnamon sticks,1big cardamom,green cardamom,few cloves
6. Mustard oil-2 tbsp
7. Butter-1tbsp
8. Turmeric powder-1 tp
9. Coriander powder-1 tp
10. Cumin powder-1/2 tp
11. Garam masala powder-1/4 tp
12. Kashmiri red chilli powder-1 tp
13. Green chilli paste-4 chillies
14. salt to taste
15. Milk powder-1 tp
16. Cashew nuts-10
17. kasuri meethi-1 tp crushed

Method

• 1 Boil the chicken pieces in water for 5 to 7 min in high flame.Cool it and then shred it with your hand.
• 
  
• 2 In a pan add 2 tbsp mustard oil and heat the oil nicely.Now add whole garam masala and temper for few seconds.
• 
  
• 3 Now add chopped onions and 1 tp salt and fry the onions till light golden brown.
• 
  
• 5 After this add chopped onions and continue to fry for another 2 min till the tomatoes turn soft.
• 6 Now add ginger and garlic paste and continue to saute till the raw smell of ginger and garlic are no more.
• 
  
• 7 Now add the dry spices.Add turmeric powder,cumin powder,coriander powder,garam masala powder and saute till it leaves oil from the sides.Now add kashmiri red chilli powder and saute.
• 8 Once the spices are sauted well add the boiled shredded chicken and mix it well and continue to saute till it is dry and you can see oil from the sides.
• 
  
• 9 Now make a paste with cashewnut,green chillies and milk powder.
• 
  
• 10 Now add little water to the paste and pour it in the pan.Let the chicken simmer for atleast 4 min.It will not take much time as the chicken is boiled.When the chicken is dry add kasuri methi,butter and mix and cover and cook for another min .Then switchoff the flame and give it a standing time.
• Garnish this with boiled eggs.

Note Serve this Roti ,naan ,paratha
https://youtu.be/dpuncN8iGPs

Recipe by Chef Dimple