Egg Roll - Bengali Style

Happy to share with you my mom special recipe, 'Egg roll - Bengali Style'. It can be prepared anytime with very little effort. A great munching option for your tea parties, kitty parties, Christmas parties and picnics. Hot saucy egg rolls are just yummy! 

Ingredients for an egg roll:

1. Refined flour (Maida) - 1/2 cup
2. Egg - 1
3. Grated carrot - 1/4 cup
4. Grated cucumber - 1/4 cup
5. Sliced onion - 1/4 medium size onion
6. Green chili - 1
7. Lemon - 1 small
8. Refined oil - 2 tablespoon
9. Chili sauce - 1 teaspoon
10. Tomato sauce - 1 teaspoon
11. Black pepper - 1 teaspoon
12. Salt to taste

Okay, let's start!

• Add a tablespoon of refined oil and salt to refined flour and make a dough
• Let the dough rest for 10 minutes
• In a bowl, mix grated carrot, cucumber, chopped green chili and sliced onions along with salt, pepper and lemon juice
• Now roll out the dough on all sides evenly, adding flour as needed, try to stretch it with the help of rolling pin as much as possible. The thinner it is, the better but avoid tearing
• Heat a frying pan, once the frying pan is real hot, place the flattened refined flour dough on it and cook both the sides on low flame for 20 seconds
• Add 1/2 tablespoon of refined oil to it and fry the flattened refined flour dough on both the sides to make a paratha, when it is crispy, puffy and golden brown, it's time to take the paratha out of the frying pan
• Beat the egg with little salt, add remaining refined oil to the frying pan and pour the egg, spread it to cover the frying pan
• Immediately place the paratha on top of the egg and press the paratha so that it sticks well with the egg
• Flip the paratha along with the egg, the well cooked egg would be on top of the paratha
• Keep the flame low, add the mixture of carrot-cucumber-green chili-onion on top of the egg layer
• Add tomato & chili sauce to it and roll it 
• Keep the egg roll on low flame for another 5 seconds, then serve hot

Indulge in the juicy egg rolls with your choice of sauce! You will love it!

Good luck and enjoy the recipe!

Gobhi Butter Masala

Cauliflower tastes amazing in winter! Now a days cauliflower is available in all the seasons and gobhi ki sabji is in the menu quite often. We all have our own authentic cauliflower recipes but sometimes, we want to try something different, something new! I created a different recipe 'Gobhi Butter Masala' and the recipe turned out awesome! So, I thought, I must share it with you. I created this pure vegetarian recipe with 'a buttery twist' especially for my vegetarian friends but my non-vegetarian friends would also find this gobhi ki sabji delicious!

Ingredients: 4 to 5 servings

1. Cauliflower - 1 medium size
2. Ginger - 4 inch long ginger piece
3. Tomato - 1 big tomato
4. Green chili - 4
5. Butter - 50 gm.
6. Refined oil - 2 tablespoons
7. Turmeric powder - 1 teaspoon
8. Red chili powder - 1 teaspoon
9. Garam masala - 1 tablespoon
10. Salt to taste

Okay, let's start!

• Cut the cauliflower into bite size florets and wash it properly
• Chop the tomato, ginger and green chilies roughly
• Add butter to a preheated cookware
• When the butter starts melting, add chopped tomato, ginger and green chilies to it, fry until soft
• let it cool down, then grind it to make a thick paste
• Reheat the cookware, use the same cookware as the remaining butter enhances the flavor of the dish
• Add 2 tablespoons of refined oil to it, when it is real hot, add the cauliflower florets
• Add salt, turmeric powder & red chili powder to it and fry the florets till golden brown
• At this stage, add the tomato-ginger-green chili paste to it and mix it well with the cauliflower florets
• Cook for 5 minutes, then add garam masala, cook until the oil separates

Buttery, delicious 'Gobhi Butter Masala' is ready to serve! Serve it hot with roties, parathas or puris

Good luck and enjoy the recipe!

Methi Chicken

Sharing with you a very healthy and tasty recipe 'Methi Chicken'. It is a simple recipe with very few ingredients. The rich green gravy made with fresh methi leaves is full of flavors. This delightful dish can easily satisfy your taste buds. You will be absolutely amazed by this delicious recipe!

Ingredients:

1. Chicken - 1/2 kg.
2. Fresh methi leaves - 2 bunches
3. Garlic - 6 big garlic cloves
4. Ginger - 2 inch long ginger piece
5. Green chili - 5
6. Onion - 1 small size onion
7. Refined oil - 2 tablespoons
8. Salt to taste

Okay, let's start!

• Wash chicken, sprinkle salt and add a tablespoon of refined oil to it, set aside for 5 minutes
• Wash methi leaves (do not use the stem)
• Blanch the methi leaves by adding the methi leaves into boiling water for 30 seconds, then draining and pouring into ice water, when it is cool, drain the water and set aside
• Now, grind the blanched methi leaves along with ginger, garlic and green chilies, make a thick paste
• Heat 1 tablespoon of refined oil in a cookware, add sliced onion and saute for 2 minutes
• Add chicken to it and saute for another 2 minutes
• In goes the thick methi paste, mix it well with the chicken pieces
• Adjust the salt and cover it with a lid
• Cook for 15 minutes on low flame

Tasty, healthy and mouth watering 'Methi Chicken' is ready to serve! Serve it hot with jeera rice or kasoori methi paratha! You will love it!

Last but not the least, avoid adding water to the gravy to enjoy the full flavor of fresh methi leaves, you can always add more bunches of methi leaves to get the adequate amount of gravy.

Good luck and enjoy the recipe!

Moglai Porota

'Moglai Porota' is a popular Bengali dish made with refined flour, eggs and keema. Moglai porota with kosha mangsho is a classic combination in Bengali cuisine. The crispy paratha layered with eggs and keema tastes delicious. The paratha itself is so yummy that you can relish it without a side dish. So, here I am to present 'Moglai Porota' in my own style for all the egg lovers!

Ingredients for 1 Moglai Porota:

1. Refined flour - 1 cup
2. Egg - 1
3. Cooked mutton keema - 2 tablespoons
4. Chopped onions - 1 tablespoon
5. Chopped green chili - 2
6. Refined oil - 3 tablespoons
7. Salt to taste

Okay, let's start!

• Add 1 tablespoon of refined oil and a little bit of salt to a cup of refined flour, Make a dough and let it rest for 10 minutes
• Meanwhile, beat an egg, add chopped onions, chopped green chilies and salt to it and mix it well
• Now roll out the dough on all sides evenly, adding flour as needed, try to stretch it with the help of rolling pin as much as possible. The thinner it is, the better but avoid tearing
• Heat a frying pan, once the frying pan is real hot, place the flattened refined flour dough on it and let it cook on low flame for 20 seconds
• Pour the egg on it but do not try to spread it. Let it be that way for 10 seconds
• Add keema on top of the egg
• Now the tricky part, shaping the paratha, start folding it in such  way that at the end, the paratha looks like a square (top, bottom, left & right)
• The edges of each fold should touch each other but it should not come on the top of each other, little tricky but with practice it gets easier
• This way, egg is fully covered with the paratha and not at all visible
• Add a tablespoon of oil on top of the paratha and flip it
• Cook for 3 minutes per side on low flame
• Once the paratha looks golden brown, puffy and crispy, it's time to serve

Serve 'the Moglai Porota' with your choice of side dish!

For the keema topping and the side dish, take a look at my other blogs 'Mutton Keema Curry' and 'Kosha Mangsho - Mutton'.

Good luck and enjoy the recipe!

Seasoned 'Tilapia'

Sharing with you a healthy and tasty recipe of Tilapia fish! 'Pan-fried seasoned Tilapia fish fillet', a yummy whole meal for your lunch or dinner. It is a simple recipe which hardly takes 10 minutes. You will feel like you are enjoying an exotic dish in a nice Mediterranean restaurant! 

Ingredients:

1. Tilapia fish fillet - 1
2. Garlic - 6 big garlic cloves
3. Dried red chili - 2
4. Olive oil - 3 tablespoons
5. Distilled white vinegar - 1 teaspoon
6. Black pepper - 1 teaspoon
7. Salt to taste

Okay, let's start!

• Wash the fish fillet
• Sprinkle salt and black pepper on the fillet
• Now, add distilled white vinegar to it and set aside
• Meanwhile, grind garlic and dried red chilies with 2 tablespoons of olive oil
• Add 1 tablespoon of olive oil in a preheated frying pan
• Apply garlic-dried red chili-olive oil paste on one side of the fish fillet, fry that side first then repeat the process on the other side
• Fry the fish fillet for 4 minutes (2 minutes per side)

Tasty, healthy and flavorful 'Tilapia' is ready to serve!

Serve it hot with your choice of pasta, stir fried vegetables & mashed potato and indulge in an exotic meal!

Good luck and enjoy the recipe!

Kasoori Methi Chicken

'Kasoori Methi Chicken' or 'Chicken curry with dried fenugreek leaves' has a distinct flavor. It is a very light and delicious recipe. A polite dish that takes very few ingredients and very less time. The aroma of this chicken curry is just wow! A mouth watering recipe which is light on your stomach but gives you absolute satisfaction!

Ingredients:

1. Chicken - 1/2 kg.
2. Kasoori methi (Dried fenugreek leaves) - 1/2 cup
3. Onion - 1 medium size
4. Ginger-garlic paste - 2 tablespoons
5. Green chili - 5
6. Tomato - 1 big size
7. Turmeric powder - 1 teaspoon
8. Red chili powder - 1 teaspoon
9. Garam masala - 2 tablespoons
10. Green Cardamom - 6
11. Cloves - 3
12. Cinnamon stick - 1 inch long cinnamon stick
13. Bay leaf - 2
14. Refined oil - 4 tablespoons
15. Salt to taste

Okay, let's start!

• Wash the chicken
• Add 1 tablespoon of refined oil, salt, turmeric, red chili powder and 1 tablespoon of garam masala to the chicken
• Slice the onion, slit the green chilies and cut the tomato into 8 pieces. Now add these too in the chicken
• Now mix these ingredients very well with the chicken and set aside for 5 minutes
• Meanwhile, heat the remaining oil in the pressure cooker and add green cardamom, cloves, bay leaves and cinnamon stick, let these splutter
• Now add the chicken with the marinade, cook for 10 minutes without covering it
• In goes the remaining 1 tablespoon of garam masala, mix it well with the chicken and add a cup of water
• After adding the water, add 'Kasoori Methi', the game changer of this recipe
• Immediately cover it and pressure cook on high flame for 5 minutes and then on low flame for another 5 minutes, two whistles and your house will be filled with the aroma of kasoori methi

Let the pressure cooker cool down and then open it. I bet, it will be hard for you to wait for that long because of the aroma of this recipe!

Serve 'the kasoori methi chicken curry' hot with steam rice.

This simple but aromatic chicken curry would make your day!

Last but not the least, this chicken curry would be watery and it tastes great that way. Besides, if you want to use mustard oil in place of refined oil, that would be a nice choice too but it is absolutely up to you.

Good luck and enjoy the recipe!

Mutton Keema Curry

'Mutton Keema Curry' in my own style for all the mutton lovers! Usually, mutton lovers cannot say no to this recipe and the beauty of this recipe is that it goes very well with most of the Indian breads. A convenient dish that is quick to cook and tastes great! Keema Pav, Keema Paratha, Keema Pulao and being a Bengali, my favorites Keema with Moidar Luchi (refined flour poori) & Keema with Moglai Porota taste just yummy! So, what are you waiting for? Let's take a look at the ingredients and the procedure to make this super delicious, super convenient and super simple recipe!

Ingredients:

1. Mutton Keema (Minced Mutton) - 1/2 kg.
2. Onion - 1 medium size
3. Ginger - 2 inch long ginger piece
4. Garlic - 10 big garlic cloves
5. Green chili - 3
6. Curd - 2 tablespoons
7. Turmeric - 1 teaspoon
8. Red chili powder - 1 teaspoon
9. Garam masala - 2 tablespoons
10. Rajwadi garam masala - 1 tablespoon
11. Black pepper - 1/2 teaspoon
12. Green cardamom - 10
13. Cloves - 4
14. Cinnamon - 1 inch long cinnamon stick
15. Bay leaf - 2
16. Refined oil - 4 tablespoons
17. Salt to taste

Okay, let's start!

• Wash the keema 
• Grind ginger-garlic-green chilies into a thick paste
• Heat the oil in the pressure cooker, once the oil is hot, add 5 green cardamom, cloves, cinnamon stick and bay leaves, let it splutter
• Now add chopped onions and fry till the edges are brown
• Add ginger-garlic-green chili paste to it and saute for a minute
• Now add mutton keema to it and mix it well with the masala
• In goes the curd and all the other spices one by one
• Cook for 10 minutes without covering it, stir it in every 2 minutes and do not leave unattended
• Once the keema and the masala are mixed properly and keema starts leaving oil, add a cup of water to it
• Now, take the remaining 5 green cardamom and grind it coarsely, add this to the keema curry
• Now pressure cook the keema curry in high flame for the first 5 minutes and then on low flame for another 5 to 7 minutes. I usually prefer tender mutton keema for this recipe so, 10 to 12 minutes of pressure cooking is good enough

Tasty mutton keema curry is ready to serve! Serve it hot with your choice of bread or rice. As I mentioned earlier, my favorite is Mutton Keema with Moidar Luchi!

Good Luck and enjoy the recipe!