Monday, 28 April 2014

Chicken Cutlet With Chicken Fillet..!!

Making a healthy and delicious evening snacks on a regular basis makes me sometimes out of my mind. I simply cant decide what should I prepare which will be good in taste and provide some goodness to health. I prefer to drink a glass of juice or a whole fruit during this time but my daughter since her more young age prefers to eat something delicious. Today I am going to share an idea of making easy chicken cutlet which not only you can enjoy with your family but also you can serve it as evening snacks or appetizer to your guests. I am very sure of the fact that you are going to enjoy this to the fullest.
Process of making is extremely easy. Few months back I have shared an another recipe of chicken cutlet which I made with minced chicken(Chicken Cutlet with Keema) . You can go for that option too but this one is more easy to make.

Here Comes detail recipe:


  • Boneless Chicken Breasts: 1
  • Onion: 1( medium, finely chopped or paste)
  • Ginger:1''( paste)
  • Garlic: 2 tsp ( crushed or paste)
  • Vinegar:1 tsp.
  • Salt:To taste
  • Black Pepper Powder:2 tsp.
  • Red Chili Powder: 1/2 tsp ( optional)
  • Eggs: 2 (beaten with little salt)
  • All Purpose Flour(plain maida): 1/2 cup or as per the requirement to coat the chicken pieces.
  • Freshly Prepared Bread Crumbs: 1 Cup ( or as per the requirement to coat the chicken pieces well)
  • Oil: Enough for deep frying.


  • Take an extremely sharp and big knife( preferably chopper) and  make a few thin slices(fillets) of the chicken breast. Form each of the breast( of 150 gm weight) 3/4 pieces of  thin fillets can be removed. Wash and pat dry each of the fillets.
  • Now take each of the fillets in between two tissue paper and with a wooden rolling pin ( you can use the wooden portion of your knife) bash/whack/roll/hit it until the fillets become little flattened. But try to do it very carefully so that the fillets can not be broke.
  • Now take a large bowl and mix the chicken fillet with onion, garlic, ginger, vinegar, salt, black pepper powder and chili powder. Mix thoroughly and keep the bowl separately covered for 30 mins atleast.
  • Now beat the eggs with little salt and keep aside. Take two flat plates and arrange the  all purpose flour and the bread crumbs.
  • Now take each of the chicken fillets from the bowl ( marination bowl) and first coat them in a layer of flour.
  • Then grab each of them and dip into the egg mixture and give a final coating of bread crumb very well.You may use a tong while doing this so that all the bread crumbs, eggs and flour cant be stick to your hands and you can easily finish all the processes well.
  • Once the coating process is done, heat the oil in a deep bottom vessel and fry them until golden brown color appears.
  • Absorb the excess oil using a tissue and serve the chicken cutlets with your favorite salads and sauce.

#Note: You may bake your chicken cutlets too. For this preheat your oven to the maximum settings ( 180-200 degree celcius) .Take a big baking tray and place a non stick baking parchment paper.Grease it generously with white oil or olive oil.Place the chicken pieces on the baking sheet and sprinkle little more oil on the top. Bake it into the preheated oven until the crust becomes golden brown in color. You may require to flip the chicken pieces in between.Take them out of the oven and serve.

                                                                    Enjoy Your Food.....!!

Friday, 25 April 2014

Baked Rasogolla (Baked Puffed Cheese Balls) ... Bhapa Rasogolla...!! A Low Calorie Version of the Famous Bengali Dessert...!!!

The other day , I was hopping to few of my favorite blogs which I follow on a regular basis. On "My Saffron's Kitchen's blog", a recipe attracted me very much and I immediately wanted to give that a try.But I hold myself for sometime and thought of preparing that for my weekend guests. Then after a week or so I opened her blog again and made Baked Rasogolla for my evening guests. It's nevertheless to write that I got so much appreciation from my guests,for this dessert that I had started feel like I was lifted up to Cloud Nine... Lol...
Though I made few changes of her recipe while making these ,still I am really really thankful to Arundhuti ( Owner of My Saffron Kitchen) for helping me to learn such wonderful low calorie version of the famous Bengali sweet.

Here is the process for you all....


  • Rasogolla: 10 pc.
  • Paneer( Cottage Cheese) :  200 gm Crumbled
  • Condensed Milk : 2 tbsp.
  • Sugar/ Jaggery / or any Sugar Substitute:1/4 th to 1/2 Cup but be very careful if you are using sugar substitute as the intensity of sweetness is very high in those. In that case only few drops of zero calorie liquid  sweetener or just few pinches are enough I think.
  • Whole Milk: 1 Cup
  • Saffron : A Few strands only
  • Cardamom Powder:1/4 th tsp.


  • At first squeeze the rasogolla very carefully to remove or drain out the sweet syrup from it and soak them in a large bowl with full of water for atleast 15 minutes. Make sure that all the rasogollas are just covered with the water.
  • Now repeat the same process again. I mean after 15 minutes squeeze the water again and soak them in some fresh water for 15 minutes to 30 minutes.It will help to remove the last amount of sugar syrup remained inside the rasogolla.
  • Now preheat your oven at 180 -200 degree centigrade.
  • Put the crumble paneer, whole milk, saffron, cardamom powder,sugar( jaggery or sweetener) and the condensed milk in a blender and mix thoroughly until it becomes very smooth.
  • Now take a oven proof bowl and make a nice layer of the paneer and milk mixture and arrange your rasogolla on it carefully and nicely.Spread the remaining paneer mixture on top very smoothly and cover it with an aluminium foil.
  • Bake it for 20-25 minutes in the preheated oven or until a nice red brown color comes .
  • Serve hot or chilled . You may garnish it with chopped dry fruits like cashews or pistachios.
  • Trust me, it tastes heavenly.

                                                Enjoy Your Food..!!

Tuesday, 22 April 2014

My Version Of Saffron Polao...!!!

Saffron Pulao or Kesariya Pulao is a very exotic,aromatic  long grain basmati rice ( A long grain rice which is famous for its delicate flavour and fragrance, the word Basmati means, "queen of fragrance" in Hindi) preparation. It is also known as Zafrani Pulao. In North India during every special occasion saffron pulao is prepared.In this preparation, long grain basmati rice is usually cooked with nuts and saffron.I love this pulao because of its heavenly flavour and very delectable taste. Moreover it is very easy to prepare too. 

I get huge appreciation from my guests whenever I make this rice during any dinner or lunch party at my home . But to be very honest it is one of the very easy rice preparation which can be made very  quickly without much effort.

Here is the recipe for you all.


  • Basmati Rice: 2 Cups
  • Almonds: 10/12( blanched, peeled and thin sliced)
  • Cashewnuts: 12/14
  • Raisins: 20/25
  • Saffron:2/3 generous pinch
  • Saffron/Kesar Essence: 1/2 drops
  • Milk:1/4 th Cup
  • Water:4 Cups.
  • Ghee( Clarified Butter): 4 tbsp.
  • Cinnamon Stick:1
  • Cloves: 2/3
  • Cardamoms:4/5
  • Green Cardamom Powder:1/2 tsp.
  • Nutmeg Powder:1/4 th tsp.
  • Garam Masala Powder(1-2 tsp of ground green cardamom, cloves and cinnamon) : 1/2 tsp.
  • Salt : to taste.
  • Sugar (Preferably powder sugar) :1/4 to 1/2 Cup ( adjust according to your choice)
  • Kewra water: few drops.


  • At first soak the rice in water for 15- 30 minutes.
  • Now cook the rice till 60% done. While boiling your rice add 1 tsp of lime juice, 1/2 tsp of garam masala powder and 1 tsp of white oil .The white oil will help to keep the rice grains separated from each other, lime juice will make the rice more whitish and the garam masala powder will bring a nice flavour to the rice.
  • Once the rice is cooked drain the excess water and keep it in a flat surface.
  • Now heat  1 tsp of ghee in a deep bottomed vessel and gently fry the almonds, cashewnuts and raisins. After frying at very low flame for few minutes take them out of the vessel and keep separately.
  • Now heat the rest of the ghee and add the cumin seeds and the cinnamon stick, cloves and cardamoms and fry till the aroma comes out. Once you feel the fragrance add the rice into the vessel and very gently stir it at medium flame for few minutes. Now add the cardamom powder and the nutmeg powder, salt, sugar and mix very gently.
  • Meanwhile boil the milk and soak the saffron strands into it.Pour 1 -2 driops of kesar /saffron essence in to it.Add the milk into the rice. Then add the fried  raisins , cashews and almonds. Stir once and cover the vessel for few minutes. 
  • Just after 4/5 minutes uncover it,give a gentle stir and sprinkle the garam masala powder(optional).Pour 2/3 drops of kewra water into the rice. But be careful while adding this as this water has a very strong flavour.
  • Now your saffron pulao/zafrani Pulao is ready to serve. Serve it garnishing with chopped nuts and raisins along with Chicken or mutton preparations.

Note: I would like to prepare my pulao with the precooked rice . But you may prepare it in the following way too. Just soak the rice for 15 minutes in water and instead of cook it before add it to the vessel after tempering with cumin seeds and whole garam masala. Then along with the saffron milk, sugar and salt add 3 1/2 cups of water and cover the vessel and cook until the rice is done. the rest of the process is similar.

                                                 Enjoy Your Food...!!!!!

Friday, 18 April 2014

My Version Of Cheese Chili Toast...!!!

Cheese Chili Toast is one of my most favorite snack recipes which I prepare very frequently at home. For the first time I tasted it in Pizza Hut few years back. That time I was not at all interested in cooking . Gradually  my cooking fascination has developed and I started making almost all my favorite preparations which I love to eat outside. Cheese Chili Toast is one of them. Whenever you cant decide what to make for a quick evening snacks try it and I bet you will love your own preparation.

Here is the process:


  • Bread Slices: 2 (white /brown or you may use garlic bread too)
  • Cheddar Cheese :3/4 tbsp . (In absence of cheddar cheese you may use any processed cheese,even pizza cheese is ok too)
  • Green Chili:2/3 ( Chopped)
  • Bell Pepper: 1/2 (chopped) ,Green/yellow/red whatever you want (optional though)
  • Tomato:1/2 (finely chop,preferably deseeded tomato)
  • Onion:1/2 (finely chop)
  • Black Pepper Powder:1/2 tsp.
  • Salt: as per taste
  • Butter: 1 tsp.
  • Garlic :1/2 tsp (chopped)


Before I start to write the process I want to mention that you may use any type of bread for  making cheese chili toast. But as I like the garlic bread most I use it most of the time . But when I don't have garlic bread in my kitchen pantry  to bring little garlic flavour I do the following step. If you don't want you may absolutely skip the step too.

  • At first heat the butter in a flat pan. Add the chopped garlic. When the garlic becomes little brown at low to medium flame toast  the bread slices very little . Dont over fry or over cook them. It will give the bread slices a nice garlic flavour.Keep the bread separately in a plate.
  • Now take a big bowl. Add the chili,chopped onion, bell peppers, tomato, little salt and black pepper powder.Mix well.
  • Grate the cheese in the same bowl and mix well.
  • Spread the cheese mixture evenly onto the bread slices.
  • Then just microwave your bread at full power only for 1-2 minutes or until the cheese melts.

Tip: You may bake the bread slices too. If you want to bake it you don't need to toast the bread before. Just put the garlic into the cheese mixture and then spread the mix on to the bread slices. Then preheat your oven at 160 degree C and then bake the bread slices until the cheese melts.

                                                              Enjoy Your Food...!!!

Kids Friendly Egg Fried Rice...!!!

Being a home maker and a mom everyday I need to do loads of house hold works and after that sometimes, even the name of cooking make me feel exhausted. That's why most of the time I go for a simple preparation which we can enjoy together, I mean which is good in taste and nutritious for three of us. This rice preparation is one of them . Whenever I don't remain in the mood of doing nothing I quickly make this which I think is far better than any store bought food.

Here is the entire process:


  • Cooked Rice:2 Cups
  • Sliced Onion:1 /2 Cup
  • Thin Sliced Bell Peppers(green,yellow or red whatever you have) :1/4 th Cup
  • Minced Garlic:1 tbsp
  • Minced Ginger:1 tsp.
  • Chopped Tomato:1/4 cup
  • Eggs:2/3 (scrambled )
  • Carrot:1/4 cup ( thin sliced,optional)
  • French Beans:1/4 Cup ( chopped,optional)
  • Salt:As per taste
  • Pepper Powder:1 tsp.
  • Tomato Ketchup:2 tsp.
  • Chili Sauce:1/2 tsp.
  • Soya Sauce:2 tsp.
  • Cooking Oil:2 tbsp.
  • Spring Onion: 1/4 cup (chopped)
You may use any other vegetables of your choice.

  • Make ready your cooked rice and scramble the eggs at first.
  • Heat the oil in a deep bottomed vessel. At first add the minced garlic and the ginger and saute for few minutes at medium to low flame. Then add the chopped onion, capsicum ,tomato , carrot, french beans or any other vegetables you are using. Saute for few minutes until all the veggies become little tender.Sprinkle salt(be careful about the amount of salt as soya sauce will be used in this preparation which itself has salt ), pepper powder and mix. Then pour the tomato ketch up, chili sauce and half of the soya sauce. Mix well and at medium flame cook for 5/6 minutes.
  • Add the scrambled egg and cook for few seconds..
  • Now add the cooked rice and thoroughly mix it with all the veggies ,egg and spices.
  • Pour the rest of the soya sauce and give a nice stir. Now add the chopped spring onion and cook for few minutes.
  • Your Egg Fried Rice is ready to serve.
  • Serve it with chili chicken or manchurian preparation or even it tastes good alone. 

Here is the recipe For Indian Style Chili Chicken...!!!

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

Thursday, 17 April 2014

Burnt Garlic And Dry Red Chili Flavoured Soya Fried Rice...!!!!

A very tasty and healthy rice preparation which is extremely easy to make and hence less time consuming and  fuss free . It is very good for your little one's lunch box too.

Here is the entire process of making Burnt Garlic and Chili Flavoured Soya Fried Rice:


  • Basmati Rice: 1 Cup (soaked in water for 15 minutes)
  • Soya Chunks:1 Cup
  • Lemon Juice:2 tbsp.
  • Cumin Seeds:1/2 tsp.
  • Cashew Nuts:10/15 nos.
  • Onion : 1 (chopped)
  • Green Bell Pepper /Capsicum : 1 (Chopped)
  • Refined Oil:2 tbsp.
  • Dry Whole Red Chili:2
  • Red Chili Powder:1 tsp.
  • Salt:To taste
  • Garlic:1 tbsp .(Crushed or finely chopped)
  • Ginger Paste:1 tsp.
  • Water: As per the requirement.


  • Cook the rice until 70% done. You may cook your rice in microwave too. But while boiling the rice don't forget to add a pinch of garam masala powder, 1 tsp of white oil and 1 tsp of lime juice or vinegar  ( it will keep the rice grains separated from each other and make the rice more whitish). Drain the excess water and spread the rice on a flat plate.
  • Now boil the soya chunks in water with a pinch of salt till they become soft.Then soak them in 1/4th cup of cold water with lemon juice for 15 minutes.Take them out and squeez them carefully to drain the excess water.
  • Now heat oil in a deep bottomed vessel and add the chopped garlic and dry red whole chili first. At high flame fry them till the nice aroma comes out.Now lower the flame to middle and add the cumin seeds . Let it splutter and add the cashew nuts. Fry little. But be careful so that it cant be burnt.
  • Add the chopped onion and capsicum and cook until they become little soft.Fry little and add the soya chunks. Add the ginger paste, chili powder,little salt and saute 2/3 minutes.
  • Now add the rice and mix in thoroughly and at the very low flame cook it for 5/6 minutes. Before turning off the flame don't forget to check the seasoning.
  • Burnt Garlic and Dry Red Chili Flavoured Soya Fried Rice is ready to serve.                                      

                                                  Enjoy Your Food...!

Monday, 14 April 2014

Hing Er Kochuri Aar Chholar Daal...!!...(Stuffed Indian Deep Fried Flat Bread with the Flavour of Asafoetida and The Bengal Gram Lentil Curry) ...!!!!

In few of my previous posts I already mentioned that poila boishakh ( Poila Boishakh Special ) or the first day of a Bengali  Year bears double celebration at my home. I celebrate it not only because it is the first day of a New Year but also It's my hubby's birthday. So, after puja and few rituals on the Poila Boishakh I make few Exclusive Bengali Foods . Today, is the last of the Bengali year and remembering the importance of tomorrow I make these few simple yet exclusive Bengali Foods .

So, these are my brunch today...!!
Hing er Kochuri , Chholar Daal Rasogolla .....!! Stuffed Indian Deep Fried Flat Bread with the flavour of Asafoetida , The Bengal Gram Lentil Curry and the Bengal Famous Puffed Cheese Balls)...!!!

Sharing the recipe one by one....

Hing er Kochuri :


  1.    For The Stuffing...!!!

  • Biulir Dal (Urad Daal): 1 Cup ( soaked overnight in water, in absence you may use Bengal gram lentils or yellow peas too)
  • Hing/Asafoetida:1 tsp.
  • Few Fried Spices: 1 tbsp .( Dry roast cumin, coriander, fennel seeds and then grind to a coarse powder).
  • Red Chili Powder:1/2 tsp ( adjust according to your tolerance)
  • Grated Ginger:1/2 tsp.
  • Salt: As per taste
  • Sugar:1/4 th tsp.
  • Oil ( Mustard /white) : 1/2 tsp.
  • Water : Few drops (Optional)

             2.             For the Flat Bread (Kochuri)

  • Maida ( Flour) :2 Cups
  • Oil :3 tbsp of white oil
  • Salt : 1/2 tsp.
  • Water:Enough to make a soft yet firm dough.
  • White Oil: Enough oil for deep frying 


  • Soak the daal over night and in the morning make a smooth paste of it using little water but don't make it too watery. Use water only as per the requirement.
  • Now heat oil in a pan and add the paste .On medium to low flame add all the spices ( dry roasted spice powder, chili ,salt, sugar and the ginger ), Mix thoroughly  for another few minutes. If you find that the mixture becomes too dry sprinkle little water. 
  • Turn off the flame and let it cool for sometime.
  • Mean while make a soft yet firm dough with the flour.
  • Divide the dough into few small equal balls. Roll the balls between your palm and make it smooth. Now take a ball at a time and make a little space/bowl in the center of the each of the balls . Put the stuffing into it and seal it well.
  • Roll each of the stuffed ball in the form of a luchi or puri using a rolling pin.To make it easier while rolling use little white oil .
  • Heat the oil in a deep bottomed vessel and once the oil becomes very hot, reduce the temperature to medium and add one luchi at a time into the kadhai. Press gently with a perforated ladle to make it puff and take it out of the kadhai once it is become golden in color..Repeat the same process for rest of the dough .Serve hot with Chholar Daal or Bengal Gram Lentil Curry.

             Bengal Gram Lentil Curry Recipe:


  • Bengal Gram Lentil : 1 Cup
  • Potato: 1 (medium, cut in small cubes)
  • Coconut:1/4 th Cup (chopped)
  • Cumin Seeds:1/2 tsp.
  • Bay Leaves:1-2
  • Whole Dry red Chili:2
  • Cinnamon Stick:1 Stick
  • Cardamoms:3-4 pieces
  • Cloves:4 -5 pices
  • Cumin Powder:1 tsp. (soaked in water)
  • Tumeric Powder:1 tsp.
  • Red Chili Powder:1/2 tsp.
  • Ginger :1 tsp (Paste)
  • Garam Masala Powder:1/2 tsp.
  • Ghee ( Mustard Oil):2/3tbsp.
  • Salt: As per taste
  • Sugar :1/2 tsp.


  • Soak the chholar Daal or bengal gram lentil for 1 hour in water and then drain and pressure cook it with three cups of water  upto 2 whistle or till just done.
  • Heat 1 tbsp of ghee (clarified butter, or oil according to your choice)  in a pan and fry the coconut pieces slightly.Keep separately.
  • Heat rest of  the ghee in a separate pan and add the cinnamon sticks, cloves ,cardamoms,cumin seeds, whole dry red chili and cook for few minutes till the aroma comes out. Now add the potato cubes and fry slightly. Now add the boiled daal, turmeric powder, cumin powder salt, sugar and the ginger paste and then cover and cook until the potatoes are done and the daal becomes thick.
  • Once it is done check the seasoning. Add more salt or sugar if required and sprinkle the garam masala powder. Cover for a while so that the aroma could be captured and then uncover and serve with kochuri, luchi, parota or even any type of rice.

For Rasogolla Recipe Please Click on   Kesariya Rasogolla...!!

                                                                                Enjoy Your Food...!!!