KUCHO NIMKI

 KUCHO NIMKI

INGREDIENTS:

Refined flour - 20 g

Ghee/Oil (for dough) - 2 tbsp

Salt - 2 tsp

Sugar (optional) - 1 tsp

Water - 4 tbsp

Onion seed - 1 tsp

Oil -  For deep- frying


HOW TO COOK:

• Combine refined flour, 2 tbsp oil, salt, sugar and onion seed and mix well.
• Add water and knead properly.
• Make a stiff dough.
• Divide the dough into 5 equal portions.
• Roll each portion with little dry flour into thick chapati- sized discs.
• Now cut each disc into 1/2 inch X 1-1/2 inch strips with a sharp knife.

LIKE THIS

• Heat oil in a pan. Fry the strips in small batch on a medium flame till crisp and golden in color.
• Serve it hot or you can keep it in a airtight container as it will keep for many days.

SINGARA (SAMOSA)

Singara or samosha is the all time favorite snacks to Indian. This is not that hard to make at your own kitchen.

SINGARA (SAMOSA)

INGREDIENTS:

Potato - 1 kg

Aniseed - 1 tsp

Cumin Seed - 1  tsp

Fenugreek - 1  tsp

Dry chili - 2

Bay leaf - 1

Green chili - 5

Ginger - 1 Tbsp crushed 

Roasted cumin powder - 1 tsp

Cinnamon powder - 1 tsp

White flour - 2 cups

Black cumin seed - 1 tsp

Sugar - 1/2 tsp

Oil - 3 tbsp

Salt - to taste

Oil for fry - 1 litter 

HOW TO COOK:

• Pill and boil the potato and cut in a  small pieces.
• Now heat 3 tbsp oil in a pan.
•  Add aniseed, fenugreek seed, cumin seed, bay leaf and dry chili together.
• Now add crushed ginger and green chili and fry.
•  Now add the boiled potato and salt.Mix it well.
• Cover it with lid.
• After that mashed the potato lightly.
• Add the roasted cumin powder and cinnamon powder and turn off the flame.
• Let it cool for a while at room temperature. 
• Now make the dough. Add black cumin seed, 2 tbsp oil and salt with the white flour and mix it with hand,
• When the mixture turn crumble and add water in small quantity and knead firm dough.
• Cover it with moist cloth and set for 20 minutes.
• After 20 minute remove the cloth and again knead the dough until smooth.
• Now divide it into small equal portion and make round shape ball.
• Roll the ball on rolling board into round shape approx 5" diameter.
• Now cut it into 2 semi circles.
• With wet finger spread water on the cut side edge.
• Make it as a cone and put 2 or 3 tbsp filling in the cone. Seal the edge properly.
• Now heat oil in a heavy based pan over medium flame.When oil is medium hot add 3 or 4 singara(samosa) and cook evenly.
• Deep frying them on low flame until they turn brown.
• Transfar the fry singara to a plate and serve hot with chatni or tomato ketchup.
• It's very good snack with tea.

MURG GALOUTI KABAB

MURG GALOUTI KABAB

INGREDIENTS:

Chicken keema - 500 gms

Green chilies - 1 tsp chopped

Cashew nuts - 5/6

Kabab Chini(sugar) - pinch of

Ginger - 1/2 inch

Kashmiri red chili powder - 2 tsp

Garlic - 2 cloves 

Caraway Seed - 1 tsp

Processed Cheese - 1 cube 

Onion - 1 tbsp chopped

Lemon Juice - 2 tsp

Coriander leaves -1 tbsp

Ghee/Oil - 3/4 tbsp

Salt - as per taste


HOW TO COOK:

• Wash and drain the chicken keema.
• Grind all ingredients with chicken(except cheese and ghee).
• mix it well.
• Greet the cheese and add with chicken mix.
• Now refrigerate the mixture for 4 to 5 hours.
• After this make some small ball with the  mixture.
• Now preheat the oven.
• In micro + grill combination mode place the kabab ball on grill rack.
• brash the ghee on it and cook for 8 to 10 minutes.
• Now its ready to serve hot with paratha.

CHEERER PULAO/POHAA( RICE FLACKS)

It's a famous Indian Breakfast food.Also called POHAA. Making by bengali style.

CHEERA PULAO/POHAA

INGREDIENTS:

Rice Flacks(cheera) - 100 gm

Potato - 2 large, peeled and cut in 1. inch cube

Peas - 1/2 cup shelled

Onion - 1 large, finely chopped

Green Chilies - 2-3 chopped

Green Cardamon - 4

Cinnamon - 1 inch piece 

Almond - 10-12 roasted

Oil - 3 tbsp

Salt - to taste

Sugar - 2 tsp

HOW TO COOK:

• Wash and drain the potatoes. 
• Apply 1 tsp salt and keep aside for 10 minutes. 
• Heat oil in a pan. 
• Add the cardamon, cinnamon. 
• Fry for few sec. 
• Add the potato and saute on high flame till lightly browned. 
• Add the onion, peas, salt,turmeric, sugar, green chilies and  saute till the vegetable are tender. 
• Wash the rice flacks and immediately drain out the water.
• Add to the vegetable and mix well. 
•  Check and adjust the seasoning. 
• Cook uncovered on a medium flame for 2-3 minutes. 
• Add roasted almond and mix. 
• Serve hot. 

GREEN PEAS KOCHURI

GREEN PEAS KOCHURI

INGREDIENTS:

Refind Flour -  300 gm

Ghee/oil - 4 tbsp

Water - 4 to 1/2  tbsp

Asafoetida (Hing) - 1/2 tsp

Chili powder - 1/2 tsp

Cumin  powder - 2 tsp

salt - To taste

sugar - 1 tsp or to taste

Oil For deep frying 

HOW TO COOK:

•  Combine  the refined flour 1 tsp salt, 2 tbsp ghee/oil, water and knead into a stiff dough. 
• Refrigerate for 2 minutes. 
• Half boil the peas and grind to a fine paste. 
• Heat 2 tbsp oil in a wok. Lower the flame and add the asafoetida .
• Add the pea paste , sugar, salt to taste and chilli powder. 
• Mix well and cook for 5 to 6 minutes on a low flame ,stirring all the  while so that it does not burn. 
• Add the cumin,chili powder and cook for another 2 minutes. 
• Remove and keep aside. 
• Divide the dough into equal portions, Shape each portions into a disc about 2 inches in diameter.  
• Make a well in the middle, add adequate stuffing and cover it. 
• Roll each into a disc about 3 inches in diameter.
• Deep fry on a low flame till golden brown in color. 
• Drain excess oil and serve hot.

POTATO KEEMA CUPS

POTATO KEEMA CUPS

INGREDIENTS:

Half boiled Potatoes - 3 big size

Keema - 500 gms

Onion - 1 finely chopped

Coriander leaves chopped - Half cup 

Red Chili powder - 1 tsp

Garam Masala -1 tsp

Garlic Paste - 1 tsp

Ginger paste - 1 tsp

Green Chili paste - 1 tsp

Lemon juice - half

Cheese - As required

Salt - To taste

HOW TO COOK:

• Cut the potatoes into 2 halves and scoop out the center. 
• The scooped part can be used in the keema. 
• Deep fry the potatoes till they turn brown in color. 
• Heat the oil in a pan.
• Add onion,garlic,ginger,green chili paste,red chili powder,half cup of water and keema.   
• Mix well.
• Add scooped potatoes coriander leaves,garam masala powder and water. 
• Stir. 
• Cover with a lid and cook for 10 minutes. 
• Now add lemon juice.Mix. 
• Now preheat the oven at 180 degree Celsius. 
• Fill this mixture in the fried potato cups. 
• Place the potato in baking tray and spread the cheese and coriander leaves on top.  
• Bake for 10 to 12 minutes and serve hot.

EGG MAYONNAISE SANDWICH

EGG MAYONNAISE SANDWICH

INGREDIENTS:

Multi-grain Bread sliced

Eggs boiled

Spring Onions finely chopped

Mayonnaise (used the packet one or made at home)

Black pepper



For Mayonnaise :

Egg Yolk - 2

Lemon Juice - 2 tsp

Dijon Mustard or Mustard paste - 1 tsp

Mustard Seeds - 1 tsp

Vegetable Oil - 2 tbsp

Salt and pepper - As per taste

 HOW TO COOK:

 Mayonnaise:  

• Put the egg yolk in a bowl add lemon juice, Dijon mustard, mustard seeds, salt and pepper and whisk well into a fluffy consistence.
• Now adding the oil little by little and constantly whisking.
• After this when the sauce begins to thicken its ready.

Sandwich:  

• Cut the boiled eggs in half and slice finely and put in a bowl.
• Add the chopped spring onions, black pepper and mayonnaise and mix well. 
• Thinly slice the multi  -grain bread.Spread the egg filling generously on each slice of bread and cover with the second slice. 
• Similarly prepare all the sandwiches.

DELICIOUS VEG PAKORA

DELICIOUS VEG PAKORA

INGREDIENTS:

Onion -finely diced -1  

Fine Besan (gram/chick pea flour) - 1-cup 

Finely diced Green Chili - 1 tbsp    

Finely chopped Coriander - ¼ cup 

Ajwain seeds optional - ¼ tsp 

Red chili powder - Pinch of  

Oil - 1 tbsp

Oil - For frying

Salt - To taste
 

Coriander chutney 

HOW TO COOK:

• Mix together the dry ingredients: onion, fresh cilantro/coriander, green chili, salt and spices. 
• Stir in the oil Slowly start adding water- till you get a nice thick batter.  
• Once you have a smooth, thick and creamy batter, heat up the oil for frying in a wok or “Kadhai” (Indian wok)- the oil should come up at least 1/3rd of the way.  
• Once the oil is hot (this takes about 2 minutes on medium high heat- you can also test the oil temperature by adding in a tiny drop of the batter- it should sizzle and rise to the top) then using a spoon, scoop up the batter and drop it into the oil, one scoop at a time. 
• Do about 6 scoops at a time so you don't overcrowd the wok/kadhai and definitely start with a “test” batch of Pakoras to ensure you have the oil at the right temp (successful frying is all about oil temperature being perfect!), also taste your test batch to make sure you have enough salt in the batter etc.  
• The Pakoras will sizzle and rise to the top and start to brown. 
• Using a frying spoon or skimmer, toss the Pakoras over so they brown evenly on both sides- you don't need to fry them for too long- they cook pretty quickly. 
• Once they are golden brown, transfer them over to a plate lined with kitchen paper to absorb the excess oil. 
• Then serve hot with coriander chutney!

PANEER KATHI ROLL

PANEER KATHI ROLL

INGREDIENTS:

Fresh or frozen paneer - 250 gm cut into 1” cubes 

Yogurt -2 tbsp

Coriander powder - 2 tsp

Cumin powder - 1.5 tsp

Red chilli powder - 1.5 tsp

Turmeric powder - 0.5 tsp

Chaat masala - 1.5 tsp

Garlic paste -1 tsp

Ginger paste - 1 tsp

Dried Kasuri Methi - 1/5 tbsp

Salt - To taste

 
HOW TO COOK:

• Ready-made or homemade Rotis or paratha (Indian flat bread).

For the Filling:

• Take a deep bottom pan and add 1 tbsp of oil.
• Add 1 tsp cumin seeds.  
• Add 1 onion sliced lengthwise – saute for a few minutes (don’t over brown or they’ll become too sweet).
• Add 1 red or green pepper sliced lengthwise.
• Core a tomato and slice it lengthwise – add to the pepper and onion mix.
• Saute for a few minutes and add the cooked paneer.
• Stir for 2 minutes. 
• Add finely chopped cilantro and add a dash of lime before turning off the heat.
• Spread about 2 tbsp of this filling into a roti – wrap and seal with a toothpick. 
• Voila, delicious & healthy Kathi rolls are ready!

ALOO CURRY WITH PURI

It,s a simple traditional bengali breakfast food. 

ALOO CURRY WITH PURI

INGREDIENTS:

potatoes - 4

Fennel seeds - 1 tsp

Coriander seeds - 1 tsp

Cumin seeds - ½

Coriander powder - 1 tsp

Turmeric powder - ½ tsp

Red chili powder - ½ tsp (can put ¼ tsp if you want it milder)

Finely chopped fresh ginger -1 tsp

Tomato (diced) - 1

Plain yogurt -2 tbsp

Oil -2 tbsp

Salt -To taste

Fresh cilantro for garnish - 1 tbsp

 

How to Cook:

• Boil the potatoes—cool then peel and chop up 3 potatoes into small cubes and “crush” the 4th potato with your hand into small pieces (this crushed potato helps thicken the sauce). 
• In a mortar and pestle, pound the fennel, cumin and coriander.
• (if you don’t have a mortar and pestle you can use a heavy object to crush the seeds in a Ziploc bag). 
• Heat the oil in a large pot; add the pounded spices and fresh ginger to the hot oil and stir. 
• Immediately add the diced tomatoes and cook everything on a medium flame for 4-5 minutes until it reaches a pulpy consistency. 
• Add the turmeric and red chili powder to the mix, cook for another minute and then stir in the yogurt and cook for an additional 2 minutes. 
• Add in the boiled potatoes (cubes and broken/crushed pieces) stir till potato is covered with the sauce and cook for 3-4 minutes. 
• Add in 3-4 cups of hot water and bring the curry to a boil. 
• Add the salt (adjust to taste) and coriander powder then cook the curry on a low flame for 15 minutes until the gravy is nice and thick. 
• Garnish with dhania.

PURI

INGREDIENTS:

whole wheat flour - 1-cup

warm water - ½ cup

Oil - 2 tbsp

Salt - 1 tsp

OiL - For frying 

You will need a rolling pin and a deep frying pan

 

How to Cook:

• Mix the flour and salt in a bowl.Dribble the oil over the flour and start rubbing into the flour with your fingers. 
• Slowly add in the warm water and knead the dough by hand for 5 minutes till it forms a stiff ball. 
• Be careful not to add too much water or the dough will be too soft/sticky (if this happens add some flour). 
• Cover the dough with cling wrap and set aside for 30 minutes. Re-knead the dough and form small balls. 
• Heat the oil in a kadai. 
• You need a LOT of oil. 
• We are deep-frying here.
•  While the oil heats up (it needs to get really hot) on an oiled surface using an oiled rolling pin, roll out each ball in round shape. 
• Gently lay in the flat rounds one at a time into the hot oil (do not drop them in or the hot oil will splash). 
• The Puri will initially sink to the bottom and then rise to the top…you will want to hold the Puri below the surface of the oil until it fluffs up with hot air. 
• The way to hold down the Puri below oil is to gently jab at it a few times with the back of a slotted spoon or skimmer. 
• After 10 seconds, flip the Puri on the other side and fry for another 10 seconds till a light golden brown. 
• Drain the oil out of the Puri by tilting it against the side of the pan and let it rest on a paper towel.

CHINESE SAMOSA

CHINESE SAMOSA

INGREDIENTS:

Tomato Sauce - 1 cup of

Cornflour - 2 tsp

Water - 1 cup of

Red Chili Sauce - 1/2 tsp of

Green Chili Sauce - 1/2 tsp

Black pepper powder - 2 tsp

Sugar - 2 tsp of

boiled noodles - 1 cup of

Garlic paste - 3/4 tsp of

Ginger Paste - 3/4 tsp of

Oil - 2 tbsp of

Salt -To taste

Onion - 1

French Beans - 5 to 6

Carrot - 1

Capsicum - 1

Cabbage - 1 cup of

Green Chili paste - 1 tsp of

Ajinamoto - 1/4 tsp of



For Dough

Maida

Rawa

Black Pepper powder

Oil

Salt to taste
  

HOW TO COOK:

Ragda: 

• Heat water.Add tomato sauce, cornflour mixed with water in a pan.
• Mix well. 
• Add salt,red chilli sauce, black pepper powder and sugar.
• Stir and cook still it become thick.

samosa:

• Heat oil in a pan. 
• Add finely chopped onions.
• Saute till they become golden in color. 
• A french beans, carrot, capsicum, cabbage and ajinamoto. 
• Mix it. 
• Add salt green chilli paste and cook for 5 mnts.
• Add green chilli sauce, ginger-garlic paste, noodles,salt, cornflour mixed wit water and black pepper.

Dough:

• Mix maida,rawa,black pepper powder, oil and salt in a bowl.
• Make a round puri and cut it in half.
• Shape it like a samosa leaving the bottom half open.
• Fill in the stuffing and seal the bottom. Deep fry. 
• Keep the samosa in a serving plate and ragda in serving bowl.

POTATO AU GRATIN

POTATO AU GRATIN

INGREDIENTS:

Garlic chopped - 3 cloves

Butter - 1 tsp

Maida/ Flour - 1 tsp

Milk - 10 tsp

Onion - 1 chopped

Potato boiled and sliced in round shape - 1

Mozzarella Cheese - 3 cubes grated

Parsley Leaves

salt -To taste

HOW TO COOK:

• Heat 2 tsp of butter in a pan.Add the chopped garlic and fry till brown. 
• Add chopped onions and fry till it turns brown in color. 
• Add maida and stir well. 
• Add milk and keep stirring the mixture for a while to avoid becoming lumps being formed.
• Add boiled and sliced potatoes to the sauce mixture. 
• Add salt and grated cheese and stir.
• Add few parsley leaves. 
• Sprinkle a thick layer of grated cheese. 
• Now in microwave grilled it fr 8 to 10 minutes. 
• Garnish with fresh parsley and serve hot.

DAILY SANDWICH GRILLED

Daily grilled sandwich is a low calorie continental snack food.

DAILY SANDWICH GRILLED

INGREDIENTS:

Browne Bread - 4 Slices 

Onion - 1 medium size

Tomato - 1 small size

Cucumber - 1 medium size

Capsicum - 1/2 of medium size

Salt - as per test

Chat masala - 1 T spoon 

Tomato ketchup - 1 Table spoon

Coriander leaves chutni - Table spoon

Cheese - 2 slices

HOW TO COOK:

• Cut the onion, tomato, cucumber into round slice and cut the capsicum into small

strips.

• Take 2 slices of bread and arrange onion, tomato, cucumber and capsicum on it. 
• Sprinkle salt and chat masala over them. 
• Add cheese slices on it. 
• Now take the other bread slices and apply the coriander chutni and tomato ketchup.  
• Place these slices over the cheese slices. 
• Now grill the sandwich till both sides are looks golden.
• Then serve the Hot crispy sandwich.