GOBI(CAULIFLOWER) MANCHURIAN

GOBI(CAULIFLOWER) MANCHURIAN 

INGREDIENTS:

Gobi(cauliflower) - 1 Big size cut into medium pieces.

Onion - 1 cup cut into big size

Capsicum - 1/2 cup cut into big size

Green chilies - 5/6 pieces rip out

Ginger, Garlic - 2 tbsp chopped

Tomato - 1/2 cup cut into cubes 

Spring Onion - finely chopped 4 tbsp

Ginger, Garlic Paste - 2 tbsp

Dry Red Chilies - 2

Tomato kketchup - 2-3 tbsp

Chile Sauce - 1 tbsp

Soya Sauce - 2 tbsp

Flour(Maida) - 1/2 cup

Cornflour - 1 tbsp

Red Chile Powder - 1 tsp

Turmeric - 1/2 tsp

black pepper powder - 1 tbsp

Suger - 1/2 tsp

Salt - As per taste

Oil - 3 tbsp

oil for deep fry

HOW TO COOK :

• Steamed the cauliflower and drain the water.
• Add ginger garlic paste, pinch of salt,turmeric, red Chile powder and mix it for 10 minutes.
• Now make 1 batter with maida, cornflour and salt using with warm water and add the marinated cauliflower.
• Make sure that the batter should not be too thick or too thin. It will be very smooth consistency.
• Now heat the oil for deep frying. Take 1 piece of gobi coating with batter and deep frying till its become golden brown. 
• Now take the fried gobi balls aside.
• Now take a another pan and heat 3 tbsp oil.
• Add dried red chili, chopped ginger and garlic and stir fry for a minute. Then add the onion and capsicum cubes and green chili  and sprinkle the salt as per taste.Stir till the vegetable tender.
•  Now add tomato ketchup chili sauce and stir constantly. Then add tomato cube  soya sauce and the fried gobi balls. 
• Mix it well. If u want gravy consistency then make a paste of 1 tbst corn flour in 1/2 cup water and add it in the pan. Stir.
• Cover it for a minute and toss it well then add the chopped spring onions and black pepper powder and serve hot.  

ALOO JEERA

ALOO JEERA

INGREDIENTS:

Potatoes - 4

Oil - 4 tsp

Jeera(cumin seeds) - 1/2 tsp

Ginger - 2 tsp

Garlic - 4 cloves

Turmeric - 1 tsp

Red chili Powder - 1 1/2 tsp

Tomato - 1

Garam masala - 1 tsp

Coriander powder - 1 tsp

Coriander leaves for garnishing 

Salt to taste


HOW TO COOK:

• Boil potatoes with water.
• Peel and dace them.
• Chop onions, garlic, ginger, coriander and tomato.
• Heat oil and add jeera until they crackle.
• Add garlic and jeera and stir until golden in color.
• Add garam masala, dhaniya powder and salt.
• mix well and stir.
• Then add the boiled potatoes.
• Sprinkle turmeric and chilli powder and stir.
• Add tomato and simmer the flame.
• Cook covered for 5 minutes and serve hot with chapati.

ALOO POSTO ( POTATO WITH POPPY SEEDS)

One of the most popular Bengali dishes. Posto or poppy seeds is an integral part of the cuisine of west Bengal. This dishes is hot favorite in my house. Oftentimes in my house I used to serve this dishes with hot rice and dal.

ALOO POSTO

INGREDIENTS:


Potato - 300 gms; peeled and cut into 1/2 inch cubes.

Poppy seeds - 4 tbsp; ground to a fine paste

Turmeric powder -. 1/4 tsp (optional)

Black cumin seeds(kalojeera) - 1/2 tsp

Green chilies - 4-6; slit

Oil - 1 tbsp

Salt - as per taste

Sugar - 1 tsp; or to taste


HOW TO COOK:

• Wash and drain the potatoes.
• Rub in 1 tsp salt and keep aside for 10 minutes.
• Heat oil in a wok.
• Add the potato, turmeric powder and stir on a high flame for 3-4 minutes.
• Add green chilies, salt and sugar.
• Cover and cook on a low flame.
• Stir occasionally.
• If the potatoes tend to stick to the bottom add a little water.
• When the potato are half done, add the posto(poppy seeds) paste.
• Check and adjust seasoning and cook till the potatoes are cooked.
• If required you may add a little more oil.
• Garnish with green chilies and serve with plain rice.

ALOO GOBI CURRY

ALOO GOBI CURRY

INGREDIENTS:

Cauliflower - 1 large, cut into middle size

Potato - 2 large, peeled and cut into pieces 

Tomato - 1 large, finely chopped 

Green Peas - 1/2 cup

Ginger paste - 1 tbsp

Green Chilies - 4-5 

Fresh Coriander - 1 tbsp chopped

Cumin Seeds - 1/2 tsp

Bay leaf - 2

Turmeric powder - 1/2 tsp

Cumin powder - 1 tsp

Chili powder - 1 tsp

Oil - 3 tbsp

Ghee(optional) - 1 tbsp

 Salt - to taste

Sugar - 2 tsp

Garam Masala - 1 tbsp Grinned 

HOW TO COOK:

• Wash the vegetable well and rub in 1/2 tsp salt and keep aside for 5 minutes. 
• Heat the oil in a pan and add cumin seeds and bay leaves. 
• Add the vegetables and saute over a medium flame for 3 to 4 minutes. 
• Add the ginger paste, turmeric, cumin and chili powders.
• Continue to fry on a low flame till the masalas are well fried. 
• Sprinkle a little water if the masala tends to burn. 
• Add the tomatoes, salt and sugar, stir well and cover. 
• Allow to cook for a few minutes more till the tomatoes is soft. 
• Add the water and bring to boil.
• Lower the flame,cover and let it simmer till the Vegetable are cooked, but slightly crunchy. 
• Add the garam masala powder and ghee. 
• Adjust the quantity of gravy, garnish with fresh coriander and green chilies. 
• Serve hot with plain rice or roti.

ACHARI BAIGAN ( BRINJAL)

It's a very tasty and spicy recipe.Mostly I preferred to serve it with paratha.

ACHARI BAIGAN

INGREDIENTS:

Brinjal - 2 cups cut in cubes

Onion - 1 chopped

Tomato - 1 chopped

Green Chillies - 4/5 chopped

Yogurt - 1/2 cup

Ginger Garlic paste - 2 tsp

Curry Leaves - 3-4 

Coriander Leaves - 2 tbsp

Red Chilli powder -1 tsp

Coriander powder - 1/2 tbsp

Amchur powder -1/2 tsp

Turmeric powder - 1 tsp

Garam Masala - 1/2 tsp

Salt - To taste

Oil - 2 tbsp 

Panch Foron (five spice: fennel seed, cumin seed,mustard seed,fenugreek seed and nigella seed ) - 1 tsp

HOW TO COOK:

• Heat the oil in a pan. 
• Add panch foron and curry leaves.
• When the seeds splutter add onion, green chillies,tomatoes, ginger paste and garlic past.  
• Fry it till the onions golden brown in color. 
• Now add brinjal cubs and salt. 
• Stir it. 
• Add red chilli powder, coriander powder, turmeric powder and stir constantly. 
• When the moisture evaporate add yogurt and mix well. 
• Add a cup of water and cover to cook till the brinjals are soft. 
• After this add garam masala powder and aamchur powder and mix well. 
• Now cover it and cook for 2 minutes in low heat . 
• Garnish with coriander leaves and serve hot.

KADHAI PANEER

KADHAI PANEER

 INGREDIENTS:

Paneer - 250 gms

Red Capsicum cubs - 1 medium

Green Capsicum cubs - 1 medium

Tomato paste - 3

Green Chilies - 3

Ginger paste - 1 tbsp

Garlic paste - 1/2 tbsp

Cumin Seeds -1 tsp

Coriander powder - 1 & 1/2 tbsp

Turmeric powder - 1 tsp

Black Pepper powder - 1 tsp

Kashuri Methi - 2 tbsp

Oil - 3 tbsp

Hing - Pinch of

Salt -To taste

HOW TO COOK:

• In a bowl make a paste with tomato, ginger, garlic, green chilies. 
• Cut the paneer. 
• Heat oil in pan and fry paneer until its changing color.
• Keep aside. 
• Now fry the capsicum until tender and set aside. 
• Now in the same pan add cumin seeds and hing. 
• After the cumin seeds crack add the paste and stir fry.
• Add black pepper, turmeric powder,coriander powder and salt. 
• Cook approx 4 minutes.
• When the moisture evaporates add about 2 tbsp of water.
• Wait till the gravy comes to boil and add paneer and capsicum and kashuri methi.
• Cover it and simmer  for approx 5 minutes on low heat.
• Now its ready to serve .

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.

CRISPY VEGETABLE

CRISPY VEGETABLE

INGREDIENTS:

1 bowl of finely chopped vegetables:

Onion,Carrot, Cabbage, Capsicum

Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Cornflour - 2 tbsp of

Rice flour - 2 tbsp of

Garam masala - 2 tbsp of

Red chilli powder - 1 tbsp of

Curry leaves - 40 to 45

Coriander leaves - 1 tbsp of finely chopped

Soya sauce - 2 tbsp of

Tomato sauce - 2 tbsp of

Ajiamoto - A pinch of

Salt - To taste

Oil - For frying

 

HOW TO COOK:

• Soak a pinch of ajinamoto in water for 1 minute. 
• Mix finely cut vegetables wit corn flour,rice flour, garam masala, red chilli powder soya sauce, tomato sauce, ginger garlic paste, coriander leaves and salt as per taste.
• Add water as required.
•  Add the soaked ajinamoto to the vegetable paste and mix again. 
• Heat oil in a pan and add 20 curry leaves.
• keep aside for garnishing. 
• Using a spoon, add small amount of the vegetable paste to oil and deep fry till its turn golden brown in color.
• Serve it in plate and garnish with fried curry leaves and chatny .