Wednesday, June 29, 2011

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.

Thursday, April 21, 2011

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.




Thursday, April 14, 2011

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.

Tuesday, April 5, 2011

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.
 

Wednesday, March 30, 2011

Koraishutir Kochuri and Aloor Dum

Koraishutir Kochuri (Peas Kochuri) has always been our Winter favorite. Even though its now officially Spring, temperatures are still below 0F so I thought of treating us with this seasonal delicacy Koraishutir Kochuri and Aloor Dum. This is Peas stuffed deep fried flat bread, which is very simple to make using Frozen Green Peas. For the Aloor Dum, I prefer to use the small red potatoes which reminds me of the 'Notun Aloo'.


Ingredients: Koraishutir Kochuri
  • 1 cup All Purpose Flour/Maida
  • Warm Water
  • 2 tsp Oil
  • 1 cup Frozen Peas
  • 1 tsp Fennel Seeds
  • 1/2 inch Ginger
For the filling, grind the Peas, Ginger and the Fennel Seeds to a paste. In a pan, heat about 2tbsp oil and fry the paste till its cooked and dries up. 

To make the dough, sift the flour add salt and oil. Knead the dough using warm water to make a soft dough. Divide the dough into small balls and stuff with the filling. Roll them out.


Heat oil in a pan and deep fry the kochuri. Seal the balls well with the stuffing so that the paste does not come out when frying.


Ingredients: Aloor Dum
  • 10-12 small red potatoes
  • 1 Bay Leaf
  • 1 tsp Cumin Seeds
  • 1 tbsp Roasted Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 1 medium sized Tomato, chopped
  • 1 tbsp Lemon Juice
  • Cilantro, chopped


This niramish Bengali style Aloor Dum is very easy to make. Boil and peel the skin of the potatoes. Then marinate them in Mustard Oil, Lemon Juice, Salt and Turmeric Powder for about 30 minutes. In a pan, heat 2 tsp oil, Cumin Seeds and Bay Leaf. After few seconds add the Ginger Paste and the chopped Tomato, stir fry. Then add the Turmeric Powder, Roasted Cumin Powder, salt and Green Chilli as per taste, cook for some more time till you see the oil separating out. Then add the marinated potatoes, 1/2 cup water and give this a boil. Garnish with Roasted Cumin Powder and Cilantro. Serve this mouth watering dish with Koraishutir Kochuri / Hinger Kochuri.


Thursday, March 17, 2011

Malpua

Holi, the festival of colors is the most fun festival in India. As we are far away from our loved and dear ones, and its been years I have played with colors on this special day, I miss Holi. So to enjoy this day I decided to make the Bengali sweet, Malpua, as any festival is incomplete without sweets. Malpua is a fried pancake dipped in sugar syrup.


Ingredients: Malpua
  • 1/3 cup Rice Flour
  • 2/3 cup Maida (All Purpose Flour)
  • 1 tbsp Fennel Seeds (Saunf/Mouri)
  • 1 cup Milk
Ingredients: Simple Syrup
  • 2 cups Water
  • 2 cups Sugar
  • Pinch of Saffron
  • Green Cardamom (Elaichi) Powder
To start with the simple syrup, boil equal parts of water and sugar. Add a pinch of saffron and Elaichi Powder for flavor. Keep the syrup warm in low flame.


For the Malpua, mix the Rice Flour and Maida, add a pinch of salt, and the Fennel Seeds. Slowly add milk and stir well, there should not be any lumps.


Once the batter is ready, heat oil in a wok, gently pour one ladle of the batter in hot oil. Deep fry the Malpua, till you see the nice golden color.


When the Malpua is fried, and the edges are crisp, drain the excess oil and soak them in the hot sugar syrup. Keep them in the syrup for about 5 minutes till they become a little soft, serve them hot. You can even make Rabri to serve with the Malpua.


Wednesday, March 16, 2011

Doi Rui

Doi Rui, is another favorite of Bengali's. My mom, and aunts used to make this Bengali delicacy on special occasions. This recipe is curd or yogurt based, and the taste is a little sweet.


Ingredients: Doi Rui
  • 6 Rui/American Carp Pieces
  • 1 large Onion Paste
  • 2 tsp Ginger Paste
  • 1/2 cup Yogurt
  • 1 Cinnamon Stick
  • 2 Cloves
  • 2 Cardamom Pods
  • 1 Bay Leaf
  • 1 tbsp Raisins
  • 1-2 Green Chillies
  • 1 tsp Ghee
  • 1/2 tsp Garam Masala Powder

Clean the fish pieces, lightly rub salt and turmeric powder and shallow fry them.


In a pan, heat 2 tsp oil, add the Bay Leaf, the Cinnamon, Cloves and Cardamom. After about a minute, add the Onion paste, Ginger paste and stir fry till the onions turns brown. Beat the curd/yogurt with salt and sugar and keep it aside. Switch off the gas, and let the pan cool before pouring in the beaten yogurt, to avoid curdling of the yogurt. Stir well to avoid any lumps. Then turn the gas to low, cover and cook for about 10 minutes. Next add the fried fish pieces, raisins, salt and green chillies to taste. Simmer and bring the gravy to boil, add the Ghee and the Garam Masala Powder. Serve this Doi Rui over plain Basmati Rice.



Tuesday, March 15, 2011

Aloo Tikki Chole Chaat

Chaat, is definitely the national snack of India, a traditional street food and something which all Indians are always home sick about. Any form of Chaat is full of flavor, sweet, tangy, spicy, salty, crunchy, soft, topped with cold yogurt and various chutneys. Last weekend with the Day Light Savings, I had this sudden burst of energy to make Aloo Tikki Chole Chaat in the evening. I had all the store bought chutneys so it was easy and quick for me to just concentrate on the Tikki and Chole.


Ingredients : Aloo Tikki
  • 2 Potatoes, boiled
  • 1/2 cup Frozen Green Peas
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Bread Crumb
  • Salt to taste
  • 1/2 tsp Chaat Masala
  • 1/2 tsp Lemon Juice
  • Green Chilly


Boil the Potatoes and peel the skin off. Mash them well along with the Green Peas. Next mix all the Spices, Bread Crumb, Salt and Green Chillies to taste. Make round balls and flatten them.


Heat 1 tsp of oil in a skillet and shallow fry the Aloo Tikki, till both the sides turn brown.

Ingredients : Chole
  • 1 Can Garbanzo Beans
  • 1 Cinnamon Stick
  • 2 Cloves
  • Onions, chopped
  • 1 tsp Ginger Garlic Paste
  • 2 tsp Chole Masala
 
I use canned beans, so I prefer to boil them in salt water for about 10 minutes. Heat oil in a wok, add the Cinnamon and the Cloves, then add the chopped onions and fry them till they become soft. Add the Ginger Garlic paste, Chole masala and cook till oil separates. Next add the boiled beans, add about 1 cup of water, cover and cook for another 10 minutes.

Aloo Tikki Chole Chaat Preparation:
  • 1 cup Yogurt, mixed with Salt, Sugar and Cumin Powder
  • Tamarind Chutney
  • Green Chutney
  • Onions, chopped to garnish
  • Chopped Cilantro to garnish
  • Sev
  • Chaat Masala
In a bowl, pour a ladle of Chole, place 2 Aloo Tikki on top. Pour the prepared Yogurt, Tamarind and Green Chutney. Garnish with chopped Onions, Cilantro, Sev and sprinkle Chaat Masala. Enjoy this spicy tangy Chaat.


Wednesday, March 9, 2011

Luchi and Ghugni

Luchi, a deep fried Indian Flat-bread, also known as Poori is another favorite of most Bengalis. I like to make the vegetarian Ghugni (Yellow Peas Curry) with sliced coconut and serve as a side with this deep fried Luchi. From the days of my childhood, whenever I would ask my ma to make me some good food, she would make me Luchi, and I would be delighted. Luchi can also be served with Cholar Dal.


Ingredients: Luchi / Poori
  • 1 cup All Purpose Flour (Maida)
  • 2 tsp Oil
  • Pinch of Salt
  • Warm water
  • Oil to deep fry
Take the Maida in a bowl, add the oil and the salt and mix well. Then knead the  dough by adding warm water slowly till the dough is soft. Keep it covered for around 20 minutes. Make small balls and roll them out in round shapes. Heat oil in a wok for deep frying them. Check the temperature of the oil, drop a pinch of dough and see if that floats up. Now fry the Luchi one by one.


Ingredients : Ghugni (Yellow Peas Curry)
  • 2 cups Yellow Peas
  • 1/2 tsp Cumin Seeds
  • 1 Bay Leaf 
  • 1 Potato, diced (Optional)
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1/2 cup sliced Coconut pieces
  • 1 tsp minced Ginger
  • 2 tsp Roasted Cumin Powder
  • 1/2 tsp Garam Masala Powder

Soak the Yellow Peas in water for about 3 hours and pressure cook them (1 whistle) and keep it aside. Heat oil in a pan, add the Cumin Seeds and the Bay leaf. Next add the chopped onions and the potatoes, fry them till they become light brown. Add the sliced Coconut, minced Ginger and the chopped Tomatoes. Stir fry them for about 5 minutes.


Add the Turmeric Powder, Roasted Cumin Powder, salt and green chillies. Add little water and cook the gravy till oil separates. When the gravy is prepared add the boiled Yellow Peas and cook for about 5 minutes. Sprinkle the Garam Masala and serve hot as a side with Luchi.

 

I am sending this post for the event Walking through Memory Lane.




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