Kolkata Style Chicken Cutlet: A Simple One.

It’s a busy middle of the week, most of the afternoon’s I spend with my daughter in her play school. Same as today, it’s a kind of exercise for me just running behind her all the day. While coming from her play school I and one of her friend's mother - we both went to a new grocery store in our locality. And I found some nice sliced CHICKEN FILLET exactly perfect for CUTLET.  So I just grabbed few chicken fillets from the store and made some KOLKATA STYLE CHICKEN CUTLET.

 Today while making the CUTLETS I went to my college days when we all friends used to go to a special shop in COLLEGE STREET just to have the CHICKEN CUTLETS. 

Ingredients: 
1.Chicken fillets: 4 pieces.
2.Onion juice: 3 table spoon.
3.Ginger juice: 1 tea spoon.
4.Garlic juice: 1 tea spoon.
5.Lemon juice: 1 tea spoon.
6.Pinch of Black pepper powder.
7.Pinch of Red chili powder.
8.Pinch of Chaat masala.
9.One grated green chili.
10.Salt as per taste.
11.One beaten egg.
12.One table spoon all-purpose flour.
13.Two table spoon bread crumb.

Process:

Marinate the chicken fillets with the ingredients no 2 to 10 for 4 to 5 hours.

Now take each fillets rub some flour on them, next dip the fillets into the beaten eggs and finally roll them into the bread crumbs.

Now keep the fillets in refrigerator for 30 mints.

Now fry them in medium heat till both the side turn golden brown. Remove from heat and soak the extra oil in a paper towel.

The CHICKEN CUTLET’S are ready, serve hot with Salad, Mustard sauce and tomato ketchup. Enjoy your CHICKEN CUTLETS.

Egg Chicken Kathi Roll: A Famous Street Food From Kolkata

I think among all foods we all love street foods the most, because there are so many varieties in street foods. India is famous for street food, form north to south and east to west there are different variety of street foods. Mumbai is famous for juhu chopati where people actually go to have different street foods, so as Kolkata where you will get the good street food and that too in very cheap rate. I am Bengali and belong to Kolkata just for that I am not saying that because I came across so many people who asked me about the food of Kolkata streets. 

Among all the street foods my all-time favorite is CHICKEN ROLL; there are few shops near my home where people just come to have the various rolls like EGG ROLL, CHICKEN ROLL, MUTTON ROLL, PANEER ROLL, VEG ROLL, PRAWN ROLL etc. And if you order for your roll I think before 30 mints you will never get your order. What I love about chicken roll is the crispness off the paratha and the yummy chicken bites. Tried to make something like that to cherish my old evenings, but I made EGG CHICKEN ROLL so at a time you will able to have EGG ROLL+ CHICKEN ROLL.

Preparation time: 10 mint.
Cooking time: 20 mint.

Ingredients:
For paratha:
1.All-purpose flour: one cup. (for four egg chicken rolls)
2.Pinch of baking powder.
3.Pinch of salt.
4.Pinch of sugar.
5.Three tea spoon sunflower oil.
6.Water.

For roll stuffing:
1.Boneless chicken bites: 200 gm.
2.One large red onion sliced.
3.One green bell pepper sliced.
4.One pieces of lemon.
5.Four chopped green chilies.
6.Chaat Masala, Red chili powder, Black pepper powder (half tea spoon of each item.
7.One tea spoon ginger garlic paste.
8.One tea spoon curd.
9.Salt and sugar as per taste.
10.Four eggs.

Process:

Wash and clean the chicken bites, now marinate them with curd, some black pepper powder, some red chili powder, salt, some oil and lemon juice for 10 mints.

Now grill the chicken bites in high temperature of your oven for 10 mints or till the chicken bites are cooked properly. (You can skewer the chicken pieces or just leave them in a greased pan and try to place them separately don’t overlap).

Now add some oil in a vessel and slowly add the sliced onions and sliced green peppers and fry in high flame for some time.

Now reduce the heat and add the ginger garlic paste and fry for some time.

Next add rest of the red chili powder, black pepper powder, the chaat masala with some salt and sugar and mix well.

Now add the grilled chicken bites and cook for another 5 mints, your roll stuffing is ready

Make dough with all the paratha ingredients, the dough need to look smooth and shiny. Make four equal size balls with the dough.

Roll a round shape big size paratha with help of a rolling pin, Now fry each paratha with some oil.

Now take an egg to be beaten with some salt, add some oil in a pan and slowly add the beaten egg to make a round shape omelette. When the lower portion is cooked properly place a fried paratha on the top of the uncooked side of the omelette and fry slowly. 

Now turn the paratha you can see that in one side of the paratha the omelette got attached so nicely, and you can also eat this as EGG PARATHA which is really yummy with some salads and sauce.

Now do the same with rest of the parathas, now place the paratha in a butter paper  and the side on which you have put the egg should be on the top. In the middle of each paratha add the chicken stuffing; now sprinkle some green chilies and some lemon juice on top of the stuffing. 

Now roll the parathas with the paper and wrap the lower portion.

The yummy EGG CHICKEN KATHI ROLL is ready serve hot otherwise the test will become light.

Vada Pao or Indian Burger

 “BURGER” we all are very familiar with the name and we all love it so much but how many of you like the Indian BURGER. Am I sounding crazy but I don’t think so because the very old Indian burger is VADA PAV. The most famous street food of Mumbai and all over in Maharashtra , and I think this BURGER invented before the English Burger. 

First I had this VADA PAO in Pune, they were so yummy and tasty. And this one easily you can prepare at home for evening snack. Homemade food are always best than the outside food so this one will be a very good option for our kids. And I made some coriander chutney to spread on the bread.

Preparation time: 5 mints.
Cooking time: 15 mints.

Ingredients:
For inner filling:
1.One large boiled potato.
2.Half small chopped onion.
3.Two chopped green chilies.
4.Chopped coriander leaves (A hands full).
5.Pinch of chaat masala, Pinch of red chili powder.
6.Few mustard seed.
7.Few curry leaves.
8.Half tea spoon garlic paste.
9.Salt and sugar as per taste.
10.One table spoon sunflower oil.
For outer coating:
1.Two table spoon besan or gram flour.
2.Pinch of baking soda.
3.Pinch of salt.
4.Pinch of turmeric powder. 
5.Cold water.

Oil for frying.
Burger Bread. Four green chili for garnishing.

For Coriander Chutney: Chopped coriander Leaves ( A hands full), One clove garlic, One green chili, One tea spoon tomato puree, Pinch of salt.

Process:

Smashed the boiled potato and add the chaat masala, red chili powder, salt, sugar and coriander leaves and mix nicely.

Now take one vessel and add one table spoon of oil, then slowly add the mustard seeds and curry leaves when they start popping add the chopped onion and stir for some time.

Now add the garlic paste and stir for some time, slowly add the boiled potato mixture and combine with everything nicely. Now switch of the gas, your inner filling is ready. Let it cool now make 
some small balls with the mixture.

Now make a thick batter with all the outer coating ingredients.

Now dip the potato balls into the batter and dip fry them till both the side turn little brown.

Add all the chutney ingredients in a grinder and make a smooth paste.

Now take one bread spread the coriander chutney into the bread and put the Vada on top of the bread and keep one bread on top of that.

Serve hot with lightly fried chilies. 

Vada Pao or Indian Burger

 “BURGER” we all are very familiar with the name and we all love it so much but how many of you like the Indian BURGER. Am I sounding crazy but I don’t think so because the very old Indian burger is VADA PAV. The most famous street food of Mumbai and all over in Maharashtra , and I think this BURGER invented before the English Burger. 

First I had this VADA PAO in Pune, they were so yummy and tasty. And this one easily you can prepare at home for evening snack. Homemade food are always best than the outside food so this one will be a very good option for our kids. And I made some coriander chutney to spread on the bread.

Preparation time: 5 mints.
Cooking time: 15 mints.

Ingredients:
For inner filling:
1.One large boiled potato.
2.Half small chopped onion.
3.Two chopped green chilies.
4.Chopped coriander leaves (A hands full).
5.Pinch of chaat masala, Pinch of red chili powder.
6.Few mustard seed.
7.Few curry leaves.
8.Half tea spoon garlic paste.
9.Salt and sugar as per taste.
10.One table spoon sunflower oil.
For outer coating:
1.Two table spoon besan or gram flour.
2.Pinch of baking soda.
3.Pinch of salt.
4.Pinch of turmeric powder. 
5.Cold water.

Oil for frying.
Burger Bread. Four green chili for garnishing.

For Coriander Chutney: Chopped coriander Leaves ( A hands full), One clove garlic, One green chili, One tea spoon tomato puree, Pinch of salt.

Process:

Smashed the boiled potato and add the chaat masala, red chili powder, salt, sugar and coriander leaves and mix nicely.

Now take one vessel and add one table spoon of oil, then slowly add the mustard seeds and curry leaves when they start popping add the chopped onion and stir for some time.

Now add the garlic paste and stir for some time, slowly add the boiled potato mixture and combine with everything nicely. Now switch of the gas, your inner filling is ready. Let it cool now make 
some small balls with the mixture.

Now make a thick batter with all the outer coating ingredients.

Now dip the potato balls into the batter and dip fry them till both the side turn little brown.

Add all the chutney ingredients in a grinder and make a smooth paste.

Now take one bread spread the coriander chutney into the bread and put the Vada on top of the bread and keep one bread on top of that.

Serve hot with lightly fried chilies. 

Macher Chop or Fish Chop

We Bengalis love fish in every way. There are plenty of fish dishes which we used to have, among all of them one of our very favorite fish items is Macher chop or Fish Chop which is a very famous Bengali Delicacy. A very popular and easy dish which we like to have as starter. I got the recipe from my cousin sister and tried to make like her. 

For making this Macher Chop all we need a big fish (you can take any fish), because with big fish only the taste becomes perfect. This one is famous as starter. Last night I had one small potluck party for this only I made this Macher chop and it came out so well. 

Ingredients:

1.Any big Fish of your choice : 4 piece.
2.One medium chopped onion.
3.One tea spoon garlic paste.
4.One clove chopped garlic.
5.One table spoon lime juice.
6.Two to three chopped green chilies. 
7.One piece of bread.
7.Half tea spoon of cumin powder & Red chili powder.
8.A pinch of Chaat Masala and Garam Masala powder.
9.One well beaten egg.
10.Five to six table spoon bread crumb
11.One table spoon all-purpose flour.
12.Salt and sugar as per taste.
13.Sunflower oil.

Process:

Boiled the fish pieces and remove the bones now smashed the fish pieces. Then add some salt , lime juice and the bread piece (before add the bread piece put some water into the bread and squeeze it)  into the smashed fish and mix well.

Now put some oil in a pan and add the chopped garlic after few seconds add the chopped onion and fry for some time. Now add the garlic paste and star for some time.

Now add the smashed fish mixture into the pan and mix well with everything.

Slowly add the all the spice powder with some salt and sugar and cook till the mixture become dry and raw smell goes off.

Now make small flat balls with the mixture and first roll them into all-purpose flour then dip into the beaten egg, finally roll them into the bread crumb and keep them in refrigerator for 5 to 10 mints.

Now deep fry them in low flame and served hot with Ketchup and salad.  

Bengali's Special Ghugni or Yellow Peas Curry

Snowing continuously, this winter is going to be like that only. What else I can do to change our mood so made some spicy Street Food. I made one of a very famous Chat of Kolkata is called Ghugni or some people made this as a side dish also. Basically, this dish is made with Yellow peas and lots of spices. 

In lots of street corner in Kolkata you will meet one GHUGNIWALA and in front of the stall people are enjoying their chats with lots of Tamarind Water. How can I forget the Chatwala who used to sit in front of our school gate? I think almost all of us have some  memories with this Ghugni’s. My Maa used to make this at home, this one is her recipe only. Ghugni is famous as breakfast also with some Roti or Paratha. 

Preparation time: 15 mints.
Cooking time: 45 mints.

Ingredients:

1.Yellow Peas : 100 gm.
2.One medium size Potato (cut into cube size:
3.One large chopped onion.
4.One medium chopped tomato.
5.One table spoon ginger & garlic paste.
6. Chopped green chilies : 4 to 5.
7.One table spoon shredded coconut.

8.Turmeric Powder, Cumin Powder, Coriander Powder (half tea spoon of each item|).
9. Half Tea spoon Cumin Seeds, Half Tea spoon Paanch Foron (Cumin seeds, Fenugreek Seeds, Kalonji, Fennel Seeds,Mustard Seeds) . Two dry red chili.
10.Two table spoon tamarind water.
11.Chopped Coriander Leaves.
12.Salt & Sugar as per taste.
13.Sunflower oil for cooking.

Process:
Boiled the yellow peas in a cooker (almost 3 weasels) or soaked the peas in warm water for overnight.

Now fry the potato pieces in oil till they turn brown and keep it aside.

Dry roast the cumin seeds, Paanch foron and dry red chili and grind them.

Now add some oil in a vessel and add the chopped onions and chopped tomatoes and fry till the onions are transparent. Now add the ginger garlic paste and chopped green chilies. Cook till the raw smell goes off.

Now add the shredded coconut and mix well. Add the turmeric powder, cumin powder and coriander powder with some salt and sugar and mix well. Now add the fried potatoes mix with the spices.

 Finally add the boiled yellow peas and mix with the masala, now add warm water and cook with a lid. 

Remove the lid till the peas cooked and the gravy become thick, now add the dry roasted masala and tamarind water and mix well.

Serve hot with chopped onion and chopped coriander leaves or you can serve with Paratha also.

Aloor Chop or Mashed Potato Vada

‘Street Food’ the name only makes us hungry at any time of a day. No matter we are hungry or not if it’s a question about Street Food we are ready to have. Kolkata is famous for plenty of different Street Foods. Among of them one of the very old and popular is Aloor Chop or Mashed Potato Vada. Almost all Bengali relish this with Moori or Puffed Rice as evening snack. And this one is very common in any kind of Adda or get-together. I remember during my childhood days in one rupee we used to get 4 Aloor chop but now a day’s one Aloor chop is 5 rupees.

Boiled potato and besan or gram flower is the main ingredients of these snacks. I used to think it will be very tough to prepare like the shop but I am so wrong it’s quite easy and not that time consuming too.

Preparation Time: 10 mints.

Cooking Time: 15 mints.

Ingredients:

For stuffing:

1.One large bolied and smashed potato.
2.One medium chopped onion.
3.Half tea spoon Ginger paste.
4.Four to Five chopped green chilies.
5.Few cumin seeds.
6.A pinch of turmeric powder, Red chili Powder and Garam Masala Powder.
7.Half tea spoon chat masala.
8.Salt & Sugar as per taste.
9.Sunflower oil.

For Coating:
1.Gram Flower 100 gm.
2.A pinch of Baking Powder.
3.Salt & Sugar as per taste.
4.A pinch of red chili powder.
5.Around half cup of water.

Process:

Add oil in a vessel then add the cumin seeds. Now add the chopped onion and chopped green chilies.

Fry till the onion are golden brown; now add the ginger paste along with all the spices powder.

Fry for some time now add the mashed potato with some salt and sugar. Mix well and cook till the mixture become dry.

Now add all the ingredients of outer coat in a bowl and make a smooth batter.

Make some small flatter round shape ball with the mashed potato mixture. Sprinkle few pinch of all-purpose flower into them.

Now pour the balls into the batter.

Deep fry them till they golden brown.

Serve hot with tea.