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

Watermelon juice with a twist

Watermelon juice with a twist 

Watermelon fruits are available in plenty during summers and fresh juice at home is always refreshing. To make the juice taste different from regular watermelon juice I have added KALA Khatta and mint. Do try this juice. Mint leaves and godhoraj rind gives a very refreshing taste. 

Ingredients 

1-Watermelon-1 cut into small cubes

2-Sugar- 1 cup or upon personal preference. 

3-Mint leaves-5

4-Gondhoraj rind

5-Kala khatta-1 tbsp

Mixer needed to churn

Strainer needed to strain

Grater to grate the lemon rind

Method

• First cut the watermelon into cubes. Put it in the jar with the seeds. 
• Now add sugar, mint leaves, godhoraj rind, KALA Katta and churn it in normal speed. 
• Now strain it with a strainer to remove the fibre and seeds in a bowl. 

Now pour the juice in a glass and add ice cubes and garnish with mint leaves and KALA Khatta.

Note You will get KALA khatta soup in any store. 

Recipe by Dimple 

Check my YouTube link below. 

Pabda Borir Jhol (Fish recipe Bengali way)

Pabda Borir Jhol

This is a traditional Bengali dish cooked in many homes.Bori is a very impt ingredient in many vegetable as well as Fish recipes. This is a perfect summer recipe as it is tasty and less spicy and enjoyed with steamed rice.Pabda fish is loved by Bengalis and is a delicate fish.In festivals or ceremonies pabda is served and maid dish in any platter.Bori or Vadi you will get in the market very easily.Any kind of bori you can used.In Bengali it is called Bori.

Utensil-Kadai,mixer

Serves 5 people

Ingredients

1. Pabda Fish pieces-5{Clean and washed}
2. Bori or Vadi- few
3. Green chillies slit-
4. Potato sliced-1
5. Paste made of 1/4th inch ginger,1 tp cumin powder ,2 green chillies
6. salt to taste
7. Mustard oil- To fry and cook.
8. Turmeric powder
9. Cumin seeds-1/2 tp
10. Red Chilli powder-1/2 tp

Method

• First marinate the fish with salt and 1/2 tp turmeric powder.
• Add oil in kadai and fry the fish pieces on both sides carefully.
• In the same oil fry the bori first till light golden.Take it out.
• Now fry the potatoes with little salt and take it out.
• Now again add little more mustard oil ,heat and then add 2 Bay leaves,half tp cumin seeds and temper.

Once tempered add the paste(Ginger,green chillies,cumin powder) and saute.

• Now add turmeric powder 1tp,salt and 1/2 to red chilli powder and water.Now saute it till it leaves oil.
• Then add first fried potatoes and fry it with the spices for a min.
• Then add enough water to make the gravy.Bring it to boil.Cook till the potatoes are cooked.
• Now add the Bori,Green chillies and fish pieces and cook for 2 more min.
• At last add chopped coriander as garnish.

Recipe By Dimple

Begun Basanti in Microwave oven||Brinjal recipe in Microwave oven||Pure ...

Begun Basanti ( Traditional Dish from Bengal)

I made in Microwave oven but you can also make it in Gas oven.

This is a very tasty recipe of brinjal and enjoyed with steamed rice.It takes very less time to cook and these recipes are enjoyed by all bengalis.Being a bong thought of sharing this recipe and twist is to make it in a more healthy way and easy way in a microwave oven.I have served this is on banana leaf to make it look more traditional.

Do check my You Tube channel to see the video of Begun Basanti and please friends like and share my video.Subscribe my Channel;

Ingredients to make Begun Basanti

1. Brinjal 1-Cut into into 4 length wise
2. Grated coconut-1/2
3. Kasundi/Mustard sauce-1 tbsp
4. Kasundi bottle is available in  stores.
5. 
   
6. Green chillies chopped-5 or as per taste
7. Turmeric powder to marinate the brinjal
8. Curd -2 tp
9. Chopped Coriander-2 tbsp
10. Tomato chopped 1 tbsp
11. salt to taste
12. Mustard oil for cooking
13. Banana leaf

• Need 1 Microsafe bowl for cooking
• Prep time 10 min
• Cooking time-16 min
• Serves 4 people

Method to make this dish

• First wash the brinjals and cut into 4 slices.Then marinate with little turmeric powder and salt and keep aside.
•  Now take a microsafe bowl and add 1 tbsp of mustard oil and put inside the microwave oven and heat  the oil for 1 min.Take it out after a min.
•  In that oil now add the brinjal slices and put it back in the microwave oven and now cook/fry for 5 min on high .
• After 5 min take it out and add all the ingredients one by one.
• Add grated coconut,chopped green chillies,chopped tomatoes,salt,Kasundi,chopped coriander,curd and mix it well.
• Then add 2 tbsp mustard oil for that extra punch in this dish .
• As Kasundi or mustard sauce is used add mustard oil for that flavour.
• If you donot get ready made kasundi bottle can use mustard sauce.
•  Put it back in the microwave oven and cook for 10 min.The dish is ready to be served.
• Serve it on Banana leaf so that it looks traditional.
• NOTE If you are making it in gas oven then cover with a lid and cook it in low flame.
• The procedure remains the same. 
• Recipe By Dimple Chakraborty

Recipe Link of You Tube Channel

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