Potato Sandwich...!!!

Making breakfast in every morning  makes me feel demented sometimes, especially when I find there is almost nothing in my fridge, not even a single egg. This Potato Sandwich which I learned to make from my hubby literally acts as a life saver at those times.The process is very easy and quick yet it makes a wholesome and delicious breakfast for you and your little one too. It requires only few ingredients which you always have in your kitchen pantry.


Here is the entire process:


Ingredients:

•  Potato: 1 medium
• Onion:1 medium (sliced)
• Ginger:1/2 " (crushed)
• Garlic:1/2 cloves( crushed)
• Bell Peppers:red/green /yellow ( 1/4 th of each, thin slice or any one of them which you have at that time)
• Green Chili: 1/2 (chopped)
• Coriander Powder:1 tsp.
• Crushed Black Pepper :1 tsp.
• Turmeric Powder: A pinch 
• Chili Powder:1/4 th tsp.
• Salt: As per taste
• Bread: 3
• Butter:2 tsp.( at room temperature)

 Process:

• At first wash, peel and cut the potatoes in cubes. In a microwave safe bowl add those potato cubes ,2 cups of water and a pinch of salt and on full power heat it for 10-12 minutes. You may require little more or less time to boil it as the functions of different microwaves may vary. Otherwise using gas oven you may boil your potatoes.Once it is done drain the excess water and let it comes to room temperature. Then mash it coarsely.
• Then Take a non stick pan and add little butter into it. Once it becomes hot add the crushed ginger,garlic, onion slices and slices of the bell peppers and on medium heat saute them for few minutes. Sprinkle little salt ,turmeric powder, chili powder and mix well.
• Now add the mashed potato into the same pan and mix thoroughly. You don't need to cook for a long period of time . Just after two or three minutes sprinkle the crushed black pepper and check the seasoning. Add more salt or pepper if required. 
• Turn off the flame and take the potato mix out of the pan and keep it separately and let it get cool for sometime.
• Now take one slice of bread and put some of the ( as much as you want) potato mixture in one side of it.Then cover it with another bread slice. 
• Repeat the process for the other slices of the bread and then cut each of them diagonally to make a triangular shaped sandwich.
• Now heat the rest of the butter into a non stick flat pan or tawa. On medium flame slightly fry the both sides of the each sandwich till little golden spot appear.
• Take them out of the pan and serve with your favorite drink or juice. I bet you will simply love this .

                                                         Enjoy Your Food...!!!

Chicken Chaap...!!! Chicken In Rich Aromatic Gravy...!!!

Chicken Chaap is a very traditional and delicious Mughlai Preparation and widely found to be prepared in almost all the famous restaurants in Kolkata. It is a rich aromatic preparation of chicken where the large chicken pieces are marinated for a long period of time and then cooked in spicy and rich gravy of poppy seeds paste.It tastes best when accompanied by Biryani but it can also be served with naan , paratha or roti. Since quite long time I was looking for an authentic chicken chaap recipe so that I can make it at home. Then one of my food blogger friend Rumela ( author and owner the blog page ,named Mix And Stir) shared a beautiful recipe of this . Then following her process I tried it out. Though the process is bit lengthy and demands a lot of ingredients but the flavor and the taste that come out at the end of cooking it is worth it.My heart core thanks to Rumela for helping me to learn such a  wonderful preparation . I would like to request you to keep visiting her pages regularly for more and more exciting and exclusive recipes.


Here comes the entire process Chicken Chaap. 


Ingredients:

• Chicken:900 gm to 1 kg.

• For TheMarinade:

• Hung Curd/Greek yogurt : 3/4 th to 1 cup( if you don't have Greek yogurt at your home make it instantly. Take the normal unsweetened yogurt in a muslin cloth and hang it for 30 minutes to 1 hour until all the water drains out from it) 
• Onion: 2 large ( thin slice)
• Ginger :1 tsp.(Paste)
• Garlic: 2 tbsp.(Paste)
• Kashmiri Red Chili Powder: 2/3 tbsp.
• Red Chili Powder:1/2 tsp or according to your tolerance
• Coriander Powder:1 tsp.
• Salt : As per taste
• Sugar:1/4 th tsp.

• For Making the Paste:

• Poppy Seeds : 2 tbsp.
• Whole Cashews: 15 pieces or less as per your choice
• Water: 1/2 Cup

• The Dry Ingredients to be Roasted and Ground:

• Cardamoms: 4
• Cinnamon Stick: 1 "
• Clove:4/5
• Mace( Javitri) :3/4 blades
• Star Anise:1

• Other Ingredients:

• Ghee ( Clarified Butter): 2 tbsp
• Oil:4/5 tbsp.
• Kewra Water: 3/4 drops

Process:

• Soak the poppy seeds  and the cashews in 1 cup of water for 15 -30 minutes. Then make a smooth paste of it. You may require little more water while making the paste.Keep it aside.
• Dry roast the cinnamon, cardamoms, cloves, mace and the star anise until aromatic and then cool it for sometime. Now grind them to make a smooth powder. Keep it separately.
• Take the chicken pieces in a large bowl .Then wash it in warm water and pat dry using tissue or kitchen towel. Mix the chicken pieces thoroughly with all the ingredients mentioned in Marinade List  and refrigerate it for 5/6 hours.
• Now add little oil in a pan and add the onion slices . Fry it until the onion becomes light brown in color. Cool it and then make a fine paste of the fried onion slices and keep separately.
• Now take a deep bottomed vessel and heat the oil along with the ghee( clarified butter) .Add the chicken pieces and fry them on high flame for 2/3 minutes .Now add the marinade mixture and stir continuously. Then make the flame little low. On medium flame cook the chicken pieces covered until oil starts to come out from sides. Stir occasionally.After few minutes ,check whether the chicken pieces becomes tender or not. If it is done then uncover the pan and add 1 tsp of ground spice powder and give a very nice stir. Add the kewra water also at this time.But be very careful while adding this kewra water as it has a very strong flavor . Add only 2/3 drops . Stir and check the seasoning. Add sugar or salt if required. 
• Your Chicken Chaap now is ready. Serve it with Naan , paratha, Tandoori roti or Biryani.

                                               Enjoy Your Food...!

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.


Ingredients:


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.

Process:

                                                         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:

Ingredients:

• 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.

Process:

• 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...!!!

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:

Ingredients:

• 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.



 Process:

• 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...!!!

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 :

Ingredients:

• 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)

Process:

• 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.....!!!!