Chhole

Ingredients

 

1 cup chick peas (Soak overnight and pressure cook for 4 whistles)

 

2 med. sized onions (Chopped)

 

2 tomatoes (chopped)

 

1 tbsp ginger garlic paste

 

2 green chillies (slit)

 

cilantro (chopped, for garnishing)

 

salt to taste

 

1/2 tsp cumin seeds

 

3 cloves

 

1" cinnamon

 

2 bay leaves

 

2 green cardamom

 

2 tbsp chana masala powder

 

3 tbsp oil

 

1/4 tsp turmeric powder

 1/2 tsp pav bhaji masala (Optional)

How to make chhole

1. Heat oil in a pan and add cloves, cinnamon, green cardamom, bay leaves and cumin seeds.
2. Once the cumin seeds crackle, add ginger garlic paste. Saute for a while.
3. Add chopped onions and slit green chillies and fry till golden brown.
4. Add turmeric powder and salt. Add chopped tomatoes and cook till they are mushy.
5. Add chana masala and mix well.
6. Now add the cooked chana (along with water in which it has been cooked) and bring it to a boil.
7. Now sprinkle garam masala powder and pav bhaji masala and mix well.
8. Cover and cook on a low flame for about 10-15 minutes.
9. Serve hot garnished with cilantro.

Indian Style Chilli Chicken Recipe

Ingredients

 

400 gms boneless chicken

 

1 egg

 

2 tbsp all purpose flour

 

2 tbsp cornstarch

 

Salt to taste

 

3 tbsp yogurt

 

1 tsp red chilli powder

 

1 tbsp red chilli paste (grind red chillies using little water and make a paste)

 

1 tsp coriander powder

 

1/2 tsp garam masala powder

 

1 medium onion (finely chopped)

 

1 tbsp chopped cilantro

 

1 tsp ginger paste

 

1 tsp garlic paste

 

Oil to deep fry 

 

How to make Indian Style Chilli Chicken

Cut chicken into cubes. Add salt, egg, all purpose flour, cornstarch, red chilli paste. Mix well. Deep fry one by one.
In another pan, heat oil. Add onion and cook till translucent.
Add ginger and garlic paste, mix well.
Add coriander powder, red chilli powder and mix well.
Add yogurt, mix well.
Remove the fried chicken pieces. Add it to the yogurt mixture.
Add salt and mix well.
Add garam masala powder and cilantro. Mix well.
Serve hot.

 

Sukto Receipe

Ingredients:
1. kaachkola(plantain ) 1
2. mulo(radish/daikon) 1 cup
3. aloo(potato) 1 medium
4. begun(eggplant) 1 medium
5. uchche(bitter gourd) 1 (slice thinly)
6. Shorshe (mustard seeds) 1-1/2 tbsp.
7. Methi (fenugreek seeds) 1/2 tsp.
8. Posto (poppy seeds) 2 tbsp.
9. Salt to taste 1 tbsp

Method of Preparation:
Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bitter gourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish (mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bitter gourd slices andeggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occasionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.

Posto Chicken- A typical Bengali receipe

Ingredients :

1. Chicken (500 gms)
2. Onion (2 big sized)
3. Mustard oil (6 tablespoon)
4. Green Chilli (4 pieces)
5. Tometoes or curd
6. Posto , also known as khus-khus or poppy seed - (6 tablespoon pasted)
7. Salt

 Easy method to cook chicken in poppy seed paste

• Make a paste of  onion, ginger & garlic and tomatoes in a mixer

• Make a paste of poppy seed in the mixer. Use a bit of water as appropriate (Refer the quick tips section on how to make poppy seed paste)
• Heat 4 tablespoon oil in a kadai or utensil with lid
• Fry the onion paste in mustard oil and cook chicken into this masala with garam masala only .
• Cook the chicken on low heat - stir the chicken occassionally and keep it covered.
• Cook till the chicken becomes soft.
• Now add the poppy seed paste.
• Sprinkle a bit of water (only if water has not come out of chicken while cooking). Remember this is a gravy preparation so do not pour too much water.
• Add 2 table spoon mustard oil and stir well to mix
• Serve hot with rice.

Dalia khichdi- Low fat receipe

Ingredients (For 2 people):
Dalia (Cracked Wheat) - 2/3 cups
Moong dal - 1/3 cup
Onion - 1 medium
Carrot - 1 medium
Potato - 1 medium
Peas - 1/4 cup, frozen, thawed under running hot water or in microwave
Green Chilies - 4
Ginger - 1"piece
Curry leaves - 10
Cumin Seeds - 1/2 tsp
Coriander powder - 1/2 tsp
Hing - a pinch
Salt & Pepper - to taste


Method:
0 - 5 minutes: Prepping the veggies and heating the pans.

• Heat a pressure cooker on medium-low flame and a non-stick pan on medium-high flame.
• Chop the veggies into chunks (don't have to be finely chopped, but make sure that all the veggies are almost the same size).

5 - 20 minutes:

• Add
  dalia to the non-stick pan and roast till light brown. Remove and keep
  aside. Next roast the moong dal until fragrant and slightly brown. This
  will take about 5-6 minutes. I rinsed and drained roasted dalia and
  moong dal at this stage, but it is optional.
• Mean
  while add 1tbsp oil in the pressure cooker, add cumin seeds and hing.
  After the seeds crackle, add ginger, green chilies and curry leaves.
  Fry for 30 seconds, add the onions, potatoes and carrots. Saute for 3
  minutes.
• Add the roasted dalia and dal along with 2 cups of water, peas, salt and pepper. Pressure cook on high till 2 whistles.
• Let the cooker cool and enjoy khichdi with any chutney, pickle or left over curry.