Wednesday, 26 March 2014

Paneer Tikka Kathi Roll...!!!

"Kathi"is a Bengali word that means stick or skewer which is generally used to make kebabs. Kathi Roll is a famous street food and it is said that it was originated in Nizaam Restaurant ( the famous restaurant which sold paratha and kebabs and other Mughlai foods),in Kolkata, India. The original kathi roll is  kathi kebabs enclosed in a paratha(fried Indian flat bread). At the very beginning ,in Nizaam restaurant,the iron skewers were used to make the kebabs but later they moved to the bamboo skewer because of its light weight and easy availability. In this way, the name kathi roll was originated .But with time huge variants of this kathi roll have evolved and nowadays any type of Indian flat bread(roti, paratha ,romali roti or even naan)  stuffed with any filling or stuffing (even when neither kebabs nor the kathi is involved)  is called kathi roll.

Today I am going to share the recipe of Paneer Tikka Kathi Roll recipe where marinated and slightly fried paneer cubes  are wrapped in chapati/roti ( whole wheat Indian flatbread). It is a very delicious and filling preparation which is equally good for the adults and the little ones.

So here goes the process.


A.   For the Marinade:

  • Unsweetened Yogurt:1/2 Cup
  • Chili Powder:1/2 to 1 tsp.
  • Turmeric Powder:1/2 tsp.
  • Ginger Paste:1/2 tsp.
  • Garlic Paste:1/2tsp
  • Besan (Bengal Gram Flour):1/2 tsp.
  • Chat Masala Powder:1/2 tsp.
  • Garam Masala Powder:1/4 tsp.
  • Kasori Methi,(Dried Fenugreek Leaves):1/2 tsp.
  • Salt: To Taste.

B.    For Paneer Tikka:

  • Paneer/Cottage Cheese Cubes: 1 Cup
  • Capsicum:1 medium (diced)
  • Onion:1 medium (diced)
  • Oil: 1 tbsp ( for greasing and cooking)

C.   Few Other Ingredients:

  • Onion Rings: 3/4 th Cup
  • Chaat Masala: To Taste.
  • Roti/Chapati :4 ( I made the rotis with the whole wheat bread, but you may used paratha or store bought tortilla too)

D.  For Making Roti:

  • Whole Wheat Flour: 1 Cup
  • Water: Enough to make a soft dough.
  • Salt: A Pinck
  • Oil: 1 tsp.


                                                         Marinated Paneer..!

                                                            Paneer Paneer Tikka

                                                             Stuffing the Roti..

  • Take all the ingredients mentioned to prepare the marinade ( in A.) in a big bowl and add the paneer cubes, diced onions and diced capsicum.Mix very well. Keep it covered for 30 minutes to 1 hour.
  • Mean while combine all the ingredients mentioned to prepare the roti ( in D.) and make a soft yet firm dough. Divide the dough into four equals balls. Using little wheat flour roll out each of the balls and make a round roti. Heat a tawa ( griddle ) and cook each of the round roti properly on both sides until the golden spots appear appear. Now carefully transfer it on the flame ( let it be in  high flame).Let it puff and immediately transfer it to the casserole or hot pot. .You may make paratha also instead of roti or even you may use the store bought tortilla to warp the stuffing.
  • Now heat a non stick tawa(griddle) or flat pan and grease it with the oil.Now on medium flame saute the paneer,capsicum and onion marinade for few minutes. Don't over fry it. Once it is done keep it separately.
  • Now in a separate bowl mix the onion rings with the chaat masala.
  • Then take a roti and place it on a clean,dry flat dish or plate. With a spoon add 1/4 th of the prepared paneer tikka and the chaat masala mixed onion rings and then covered the stuffing with the roti. If required insert a bamboo skewer in the middle of the wrap so that it cant open.
  • Repeat the same process for the rest of the rotis.
  • Serve & Enjoy.

                                                                            Enjoy Your Food...!

Kancha Aamer Tok Mishti Chutney...... Sweet N Sour Chutney With Green Mango..!!!

Summer in India is harsh , sweltering , uncompromising and very much exhaustive but still it is not unsparing.The most enjoyable thing of this season is the wide availability of various juicy and tasty fruits all over the country. Watermelon, lychee , muskmelons, fig, guava, orange and especially mango are vastly found everywhere. To beat the heat these fruits are just incomparable and these are extremely delicious too. These fruits are used in various ways to fight the rigid hot weather. Among all these fruits, mango is regarded as the king of fruit and it has no rival in taste. Green and the delicious ripe mangoes both are equally good for the summer days.Usually delicious ripe mangoes taste best when they are used as whole fruits. Besides this,the pulp of the ripe mango is used in making various drinks, juices and shakes.Green mangoes are generally used to prepare different types of pickles and chutneys.

Today I am going to share the recipe of Bengali Version of Green Mango Chutney. It's very refreshing during scorching heat and very delectable in taste also. The recipe is very quick, extremely easy and fuss free.

Here is the process:


  • Green Mango : 1 Large  ( Cut in small wedges or diced)
  • Sugar: 1/2 Cup ( adjust according to your choice, you may use any store bought sugar free substitute too).
  • Bengali Five Spices/Panchforon/Kalajeera(Nigella seeds) : 1/2 tsp
  • Mustard Seed Paste :1/2 tsp ( paste should be very very smooth )
  • Turmeric Powder:1/4 th tsp.
  • Salt:  1/4th tsp.
  • Oil (white or any other) :less than 1 tsp.
  • Water : 1 Cup.


  • Wash and peel off the skin of the mango and cut in small wedges or dice it.Discard the seed in the middle. Then  heat the oil in a pan or kadhai. Add the panchforon or nigella seeds and let it splutter.
  • Once it starts spluttering add the mango wedges or cubes and saute it on medium flame for 2/3 minutes. While sauteing add the turmeric powder and salt.
  • Now add the mustard seeds paste. Mix with the mango wedges very well. 
  • Now pour the water,increase the flame little and cover .Cook until the mango pieces are boiled completely.
  • Uncover and add the sugar(don't add the sugar before the mango pieces are done because in the sugar syrup the mango pieces will not be boiled). Give a nice stir to dissolve the sugar. Cook for another few minutes and adjust the gravy according to your choice. Taste the seasoning. Add sugar/salt if required. 
  • Turn off the flame. Serve hot or chilled.

# Note: many people use bay leaves and chili ( dry red mostly) while tempering.But I dont like to use those . You may replace the sugar with jaggery also.

                                                    Enjoy Your Food...!!!

Monday, 24 March 2014

Soya Granules & Peas Cutlet...!!!

I know all the moms out here who have little toddlers or kids will support me in this fact that feeding their little ones is one of the most difficult jobs for them. Being a mom of a five year old kid I am not an exception. Most of the time I literally fight with her while I try to feed her something healthy. According to her, I will be the "best mamma" if I could allow her to eat loads of fried and junk foods. But you all know very well that it's just impossible. Therefore sometimes I try to make some fried foods at home which in disguise provide some nutrition too.

Soya Granules and Peas Cutlet is one of them.I usually make it for her evening snacks when  she returns back from school.The recipe is easy , fuss free ,very good to eat and moreover it is nutritionally good too. We all are aware that soya chunks or soya granules contain all the necessary macro nutrients(protein, carbohydrate and fat) required for good nutrition and as well as these are rich in vitamins & minerals including calcium,iron and folic acid. Moreover it provides all the necessary amino acids required for good human health. On the other hand peas are the power house of nutrition .My daughter doesn't eat any of these separately and therefore in this way I have found a way out by which I can make her eat soya granules and as well as peas.

Here is the entire process:


  • Soya Granules:1/4th Cup
  • Green Peas:1/4th Cup ( Boiled)
  • Potatoes:1/4th Cup ( Boiled and smashed)
  • Chat Masala Powder:1/4th tsp.
  • Dry Mango Powder ( Amchur Powder):1/4th tsp.
  • Ginger Paste:1/4th tsp.
  • Asafoetida : A pinch .
  • Green Chili : 2/3 (chopped, optional, I didn't use)
  • Salt:to taste
  • Dry Roasted Cumin Powder:1/4th tsp.
  • Dry Roasted Coriander Powder:1/2 tsp.
  • Freshly Prepared Bread Crumb: 4 whole wheat bread (toasted and ground to a coarse powder)
  • Garam Masala Powder:1/4th tsp.
  • Oil : to Fry

You may add chopped onion ,.garlic or any other boiled vegetable of your choice.


  • At first soak the soy granules in 1 cup of water ( preferably warm water) for 15 -30 minutes.Then drain and squeeze out the excess water and keep it in a mixing bowl.
  • Mean while boil and peel the potatoes and smash it. At the same time boil the green peas and smash . Add both the smashed potatoes and the green peas into the mixing bowl.
  • Toast the whole wheat bread using a toaster or bake the bread slices at 300 degree F or 150-160 degree C for 10 -15 minutes and then grind to a coarse powder.
  • Add all the other spices and the bread crumbs into the same bowl and combine very well to make dough. If you find that the dough is little sticky just add 1-2 tsp of flour into it.
  • Now divide the dough into few equal small round flat cutlets.
  • Heat oil in a pan and shallow fry them until these become golden brown in color and crisp from all sides.
  • To absorb the excess oil keep them on a tissue paper for few minutes and then serve with your little one's  favorite dip or tomato ketchup.

                                                             Enjoy Your Food...!!!

Saturday, 22 March 2014

Begun Bahar.... Eggplants In Mustard Sauce & Yogurt Gravy.....!!!!

To be very honest , I am not a very big fan of eggplants or brinjal. Though my husband loves it but he is little bit allergic to it and therefore I don't cook this vegetable very often at home.But the other day, after making Purna di's special "Tok Jhal Ilish" ( Hilsha in Hot and Sour Gravy) , I had little left over spices paste which I made for the Hilsha preparation. I didn't discard the paste and with that out of curiosity I made a simple eggplant dish. I named it my version of Begun Bahar or Eggplants in Mustard sauce and Yogurt Gravy. It was really delicious . So, today I am going to share that simple recipe. 

Here it goes :


  • Eggplants/Brinjal:4/5 ( Small Ones)
  • Mustard Seeds:11/2 tbsp.
  • Cumin Seeds:1 tsp.
  • Ginger:less than 1/2 inch.
  • Green Chili:2/3
  • Fresh Red Chili:2/3
  • Turmeric Powder:11/2 tsp.
  • Red Chili Powder: 1/2 tsp or as per your taste.
  • Salt:To taste
  • Mustard Oil:2 tbsp+1 tbsp.
  • Yogurt:3 tbsp.
  • Water:1 Cup (warm)


  • At first soak the mustard seeds in little water for 30 minutes to 1 hour.
  • Then discard the water and with little fresh water make a smooth paste of the mustard seeds along with the cumin seeds, ginger ,green chili and 1/2 tsp of salt.
  • Now wash the egg plants and cut each of them length wise ,keeping the stem intact and  without making them half. Smear the eggplants with little salt and turmeric powder and keep them aside for 2/3 minutes.
  • Heat 2 tbsp of oil in a deep bottomed vessel and add the eggplants in to it and fry them carefully. Don't overfry or burn them. You may cover the vessel for few minutes while frying to make it quickly. Once the eggplants become soft and turn little blackish in color then it's done. Take them out of the vessel and keep on a tissue paper to absorb the excess oil.
  • Now discard the fried blackish oil and heat a table spoon of fresh oil into the vessel.
  • Meanwhile take a bowl and make a smooth paste of the prepared mustard seed paste and the yogurt. Whisk thoroughly to get a smooth batter. Add red chili powder, pinch of turmeric powder, salt into the batter and whisk.
  • Pour the batter into the hot oil. Stir well and add the slitted red chili and cook it for 3/4 minutes. After that pour the warm water into it.Once the gravy starts to boil add the fried eggplants into the gravy.Cover and cook for another few minutes until the gravy comes to your desired consistency.
  • Uncover and taste the seasoning. If little more salt is required, add it. 
  • Garnish with fresh coriander leaves and serve with steaming hot rice.

                                          Enjoy Your Food.....!!!!

Thursday, 20 March 2014

Purna Di r Tak Jhal Ilish.... Hot & Sour Hilsha with Purna di's Recipe..!!!

I broached in my previous post that the Bengali people simply love ilish /hilsha fish. To satisfy their quench of food they prepare this fish in various ways. Today  I am going to share a complete different  recipe of Ilish ,Ilish Machher Tok Jhal/Tok Jhal Ilish /Hilsha in Hot And Sour Gravy, which I learned from Purna didi ( Purna Chowdhury, an excellent cook by passion). A Very Simple recipe yet the result is so very palatable.

Here goes the entire process:


  • Hilsha Steak : 5/6 Pieces.
  • Mustard Seeds: 2 tbsp.
  • Salt:1/4 tsp for making paste + as per the taste.
  • Green Chili: 2/3
  • Cumin Seeds:1 tsp.
  • Ginger:1/4 "
  • Tamarind Pulp: 1/2 tsp or to taste.
  • Mustard Oil :2-3 tbsp.
  • Water :1/2 Cup ( warm)


  • Take little water in a bowl and soak the mustard seeds atleast for one hour. But overnight soaking will be perfect. Now drain the water and grind it with little fresh water,salt,1/2 green chili,cumin seeds and ginger and make a very smooth paste.
  • Now marinate the hilsha steaks with salt, turmeric powder and a tsp of mustard oil and  keep them aside for 30-45 minutes.
  • Now heat little oil in a wide pan and  add the hilsha steaks into it the pan, saute on both sides of the steaks and add the mustard paste into the pan  prepared earlier.
  • Now add the warm water (though the original recipe doesn't call for water) and sprinkle little salt.Make the flame very low and let the steaks simmer till the gravy turns bright golden yellow and the fish is cooked.
  • Now dilute the tamarind pulp with a tsp of water and add into the curry . Let the gravy cook for some more time until it becomes thick and take a nice golden yellow color.
  • Taste the seasoning and add little more salt if required.
  • Turn off the flame add 1-2 slitted green/red chili and pour 1/2 tsp of raw mustrad oil on top.
  • Serve hot with steaming hot white rice.

                           Enjoy Your Food...!!!!

Tuesday, 18 March 2014

Basa Fish In Keralian Style..!!

Basa Fish is a type of Catfish and its scientific name is Pangus bocourti .These are native to Makong River Delta in Vietnam and Chao Phraya basin in Thailand. These fishes are not only very important in the food market ,but also those have a very good International value too.It is a fresh water fish and it is one of the world's  most successful aquaculture species. It is rapidly becoming the most popular fish in Europe,North America and Australia.

These fast growing fishes produce large white fillets and  have no bone. Its flesh is moist with a firm  texture and has a very mild fish flavor. This feature makes  the basa fishes one of the most versatile fishes in the food market . It is not only ideal for restaurants or take away meals but it is equally suitable as a table fish to cook at home and can be made in numerous ways and in various cooking styles.

The name Basa was chosen by Australian Fish Names Committee as the approved Standard Marketing Australian Name .(sources: Internet)

In Mumbai Basa fish is widely available almost everywhere but I never tried it before . Last time just out of curiosity my husband bought it and after a prolong thought I cooked it in South Indian Style with coconut milk and curry leaves. The result was outstanding .According to my hubby it was one of the most delicious fish preparation he had ever tried . And I was very happy as my daughter liked it very much. 

Now I will make this fish curry again and again as this has become one of the most favorite dishes at my home and I would like to tell you , if you haven't tried this fish yet, try it once and you will simply love it.

Here is the entire recipe:


  • Basa Fillets: Cut in small cubes, 500 gm .
  • Onion: 1 medium (make a paste)
  • Tomato :1 (pureed) ( or you may use store bought tomato puree too)
  • Ginger Paste: 1/2 tsp.
  • Garlic Paste: 1/2 tsp.
  • Panch Foron( Bengali Five Spices) : 1/2 tsp.
  • Red Chili Powder: 1 tsp ( adjust according to your choice)
  • Turmeric Powder: 1/2 tsp.
  • Coriander Powder:1/2 tsp.
  • Cumin Powder:1/2 tsp.
  • Salt :As per Taste
  • Sugar: 1/4 th tsp.
  • Coconut Milk : 1 Cup 
  • Oil: 2 tbsp.
  • Curry Leaves: 15/16 pieces.
  • Water: 1/2 Cup warm water (optional)


  • At first wash and pat dry the fish and then heat 1 tbsp of oil in a non stick pan. Now fry the fish cubes very slightly on both sides. Take them out of the pan and keep them separately in a tissue paper to absorb the excess oil.
  • Now in the same pan add little more oil and add the panchforon and half of the curry leaves. Once the panchforon starts to splutter add the onion paste . Fry till it becomes translucent. 
  • Add tomatoes and sprinkle little salt and cook until the tomatoes become mushy. 
  • Now add the ginger garlic paste and the turmeric powder, red chili powder, coriander, cumin powder ,salt and sugar.Cook until the oil start to release from sides. 
  • Now add the coconut milk . Mix thoroughly. Once it starts to boil add the seared fish cubes into it. At this time you may add 1/2 cup of warm water and simmer for 10/12 minutes or until it comes to your desired consistency.Once the gravy becomes thick the flavor will be soaked by the fish fillets.
  • Now heat little more oil in a separate pan and fry the remaining curry leaves separately and add the fried leaves into the curry.
  • Keralian Style Basa fish is ready to serve . Enjoy it with steaming hot rice. 

                                                Enjoy Your Food.....!!!