Chicken Walnut Sandwich/Salad

During the hot summer days this Chicken Walnut Sandwich/Salad comes as a refreshing crunchy snack. I typically like it as a Sandwich but this can also be served on a bed of lettuce as a healthy and flavorful salad. This Chicken Walnut Sandwich/Salad is slightly sweet and nutty with a crunch from the celery, spring onions and sometimes apples/peach.

Ingredients : Chicken Walnut Sandwich/Salad

• 2 Chicken Breast/Thigh grilled, cubed
• 1/4 cup Toasted Walnuts, chopped
• 2 tbsp Dried Cranberries
• 2 stalks Celery, chopped
• 1/4 cup Red Pepper, chopped
• 1/4 cup Spring Onions, chopped
• 2 tbsp Miracle Whip
• 1 tsp Relish
• Hot Sauce as per taste

In a bowl mix all the above ingredients, add hot sauce according to your taste. Chill before serving. Toast a whole grain bread and serve this as a sandwich or serve on a bed of lettuce as a salad. I enjoy this Chicken Walnut Sandwich with a side of my favorite chips and orange juice.

Pui Shaak/Saag Chorchori

Pui Shaak /Pohi Saag/Malabar Spinach chorchori, is a medley of vegetables and Fish Head (Ilish/Hilsa macher matha) or Shrimps(Chingri Mach). Even though we love to eat this Chorchori, we seldom get Pui Shaak in stores here. But this time when I got few stems of fresh Pui Shaak at an Indian store I decided to make this Chorchori with Ilish Macher Matha.

Ingredients: Pui Shaak/Saag Chorchori

• 1 Fish Head (Ilish/Hilsa)
• 2-3 Stems of Pui Shaak/ Pohi Saag, chopped
• 1 Eggplant, cubed
• 4-5 Small Radish, cubed
• 1-2 Potatoes, cubed
• 4-5 Green Chillies
• 1 tsp Panch Phoron
• 1/2 tsp Turmeric Powder
• 1 tbsp Mustard Paste
• Mustard Oil

Rub salt and turmeric powder to the Ilish macher Matha (Fish Head). Heat mustard oil in a wok and fry the Ilish/Hilsa head and keep aside.

Wash all the vegetables and the Pui Shaak. Chop the Pohi greens and the stems. Use the same oil, temper with the Panch Phoron, Green chillies and then start adding the vegetables. Fry and cook the vegetable for about 10 minutes on medium flame. When the vegetables are almost half cooked, add the chopped Pui Shaak, Turmeric Powder, Salt, Mustard Paste, saute and let everything cook. The Saag and the other vegetables let out water which helps in the cooking. Add the fried fish head, break the fish head with the spatula, mix with all the other vegetables, cover and cook for some more time. To get the perfect consistency, chorchori typically needs frequent stir. Check for seasoning and serve this Ilish Macher Matha Diye Pui Saag Chorchori with rice.

Kolkatar Egg Roll & More Awards

Kolkata is famous for a variety of street foods, one of them being Egg Roll. Tomorrow is Bengali New Year and I wish all my dear friends and family a very Happy and Prosperous Year ahead. For celebrating Bengali New Year I thought of sharing the famous Kolkatar Egg Roll and also some special awards which was passed to me by another fabulous blogger Sunanda.

Ingredients: Egg Roll

• 2 Parathas (Make at home or you can use the frozen store bought)
• 2 Eggs
• Onions, thinly sliced
• Cucumber, thinly sliced
• Green Chillies, chopped
• Chaat Masala
• Lemon Juice
• Tomato Ketchup/Maggie Hot n Sweet

Beat the eggs with salt, chop the onion, cucumber, keep them separate and ready. Make the Paratha, next add 1 tsp oil in a tawa/griddle and pour the egg. Then place the Paratha on top of the egg before the egg is cooked.

 

Place the Paratha, egg side up in a plate. Next arrange the sliced onions and cucumber in the center, sprinkle Chaat Masala, Lemon Juice and Ketchup and roll up. 

Repeat with the next Paratha and the egg and Enjoy !!

Awards:

Sunanda of Recipes from Sunanda's Kitchen shared with me some special awards. I was thrilled and excited to receive them. She has a great collection of recipes in her blog and I love all her recipes. Thanks a lot Sunanda for passing these awards to me.

Now I would love to pass these awards to some great bloggers.

1. Srav's Culinary Concepts 
2. Priya's Easy n Tasty Recipes
3. Food Mazaa
4. Cranberry Jam
5. Plateful
6. Torview
7. Taste of Pearl City
8. Now Serving
9. Gayathri's Cook Spot
10. Khana Masala 
11. Flavors
12. Paaka Shaale
13. Sunshine & Smile
14. My Cooking Diary
15. Kaarasaaram

Rules to claim and share these awards:

• Thank and Link the blogger who has given you the award.
• Copy and paste the Logo in your blog.
• Pass these on to 15 other Great Blogger friends
• Comment on the most recent post and let the nominated blogger know of the award.

Chital Macher Muitha (Fish Dumplings)

Chital Macher Muitha (Fish Dumplings) is an exotic preparation among the Bangals (People of East Bengal). Since my husband is a Ghoti (Native of West Bengal) and I being a Bangal we often argue about the differences and have fun... While growing up my ma used to make us very good and tasty food, on some special occasions she would make Chital Macher Muitha. I still remember it was such a lengthy process for her to separate the fish from the thorns for this preparation. The other day when I visited a Indian/Bangladeshi store to buy fish, I saw a box which said "Chital Meat Minced", I was overjoyed and bought a box. Since I already got the minced and cleaned fish, it was now easy for me to make the Muitha (Dumplings) and the gravy. My husband tasted this for the first time and now it is a hit at our home.

 

Ingredients: Chital Macher Muitha

Muitha/Dumplings:

• 1 Box Chital Minced
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tbsp Green Chilli Paste
• 1 tsp Roasted Cumin Powder
• Salt 

Gravy:

• 1 Onion Paste
• 1 tbsp Ginger Garlic Paste
• 1/2 Tomato, chopped
• 1 Potato,  Cubed
• 1 Bay Leaf
• 2-3 Cloves
• 1 Cinnamon Stick
• 2 Green Cardamom
• 1/2 tsp Garam Masala Powder

 

To make the Muitha (Dumplings/Kofta) mix the minced fish with the Ginger Garlic Paste, Chilli Paste, Cumin Powder and Salt. I know some people use boiled potato or corn flour but I prefer just not to use any binding agent. In a pan, boil some water, now wet your hands and take a small portion of the mixture, give it a round shape. Drop the balls in the hot boiling water and wait till the color changes, take the balls out after 2-3 minutes.

Using a paper towel or napkin, drain the excess water and shallow fry the Muitha/Dumplings in a pan.

For the gravy, heat oil in a pan, fry the Potato cubes and keep aside. Heat oil in the same pan add the Cloves, Cinnamon, Cardamom and Bay Leaf, leave for a minute and then add the Onion, Ginger Garlic paste, stir fry till the paste becomes brown in color. Add the chopped Tomato or Tomato Puree, Salt, Green Chilli Paste and cook till you can see oil separating out. Pour 2 cups of water, the fried Muitha/Dumplings, fried Potatoes, cover and give the gravy a boil.

Garnish with Garam Masala Powder and serve the delicious Chital Macher Muitha with Plain Rice.