Baked Veggie Pops: A Guilt free snack.

The most difficult part is to think what to cook every day, and than lunch and dinner the difficult part is evening snacks. My husband is very much fond of snacks, but fried snacks are not good for health. So I was really worried some time what to give him. Now my toddler girl also started eating the same food whatever we are eating with less oil and spices, like the chicken after cooking I wash her pieces with some hot water so all the masala gets washed out. So deep fried snacks are not good for her health also, that’s why I prepared some BAKED VEGGIE POPS for them which is completely oil free. After making it I was so happy because this type of snacks I can make for them every day.

With some daily vegetable's only I prepared it, with tea this snack is always going to be a super hit dish in your home. I know all of you are actually don't love to eat deep fried snack for health purpose so this one can be the perfect choice.

Ingredients:

1.One medium size potato: cut into small pieces.

2.One small carrot: cut into small pieces.

3.One small beetroot: cut into small pieces.

4.5 to 6 chopped beans.

5.Frozen peas: A hands full.

6.One medium finely chopped onion.

7.Chopped cauliflower.

8.One table spoon lemon juice.

9.Chaat Masala: ½ tea spoon.

10.Aamchur powder: ½ tea spoon.

11.Black pepper powder: ½ tea spoon.

12.Salt and sugar as per taste.

13.One to two table spoon oil.

14.Two table spoon all-purpose flour.

15.Half cup corn flour.

16.Half cup bread cramp.

Process:

 Except peas semi boiled (like 50%) all the veggies in some salt water, and keep it aside.

Now in a vessel add some oil and allow it to hot, now add the chopped onions and saute till it become golden.

Now add all the veggies and frozen peas in to the vessel and cook for some time with a lid.

Now remove the lid and add the lemon juice, salt, sugar, aamchur powder, chaat masala and mix well.

Now semi smashed all the veggies (don’t smashed completely) with a spatula and allow it to cool.

Add some water into the corn flour and keep it aside.

Now make some small balls, first roll them into the flour, then dip them into the corn flour water mixture and finally roll them into the bread cramps and repeat the process 4 to 5 times with each and every balls so the outer part will be more strong.

Now pre-heat the oven in high temperature in grill mode and baked the veggie balls for 15 mints or till each sides turn golden brown in between just shake the tray so that all the sides will bake properly.

Now take out from the oven, your easy BAKED VEGGIE POPS is ready, serve hot with tomato ketchup.

Kolkata Style Phulkapir Singara or Bengali Samosa.

Outside temperature is almost -20 and snow started falling since yesterday night. So we were almost stuck at home that too in a Sunday. So best way to make you busy and make your family happy is to prepare something good. It’s been a long time my husband asked me to prepare some PHULKOPIR SINGARA OR CAULIFLOWER SAMOSA. So I thought this will be the best way to celebrate a chilled winter evening. And we thoroughly enjoyed our evening with singara, ginger tea and a movie.

SAMOSA is a well-known snack from North India, but our Kolkata SINGARA is really unique. Any how I feel Bengali Phulkapir Singara is the best, I learnt the recipe from my maa but the process of frying I learnt from my friend Tanushri. Hope you all like the recipe and this one tasted perfectly like Mistir Dokan or  Sweet Shop.

Ingredients:
For outer part:
1.One cup all-purpose flour.
2.Half cup ata.
3.Pinch of salt.
4.Three tea spoon ghee or sunflower oil.
5.Half tea spoon baking powder.
6.Water.

For inner filling:
1.Cauliflower: cut into small piece (around half of a small cauliflower).
2.One medium size potato: cut into small pieces.
3.Frozen peas:  a handful.
4.Ome medium size chopped tomato.
5.Three to four chopped green chilies.
6.One inch crushed ginger.
7.Turmeric powder, cumin powder, coriander powder, red chili powder: ( half tea spoon of each item).
8.One table spoon bhaja mosla: for that you need half tea spoon cumin seeds, half tea spoon coriander seeds, 2 to 3 dry red chili. (Just dry roast them and grind them without water).
9.Peanuts: 12 to 15 pieces.
10.Pinch of panchforon (Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds).
11.Salt and sugar as per taste.
12.Sunflower oil for frying.

Process:

Take one large bowl and add the all-purpose flour, atta , salt, and baking powder and whisked all together. Now add the ghee or oil  for MOYAM and some water and make nice dough. It should be smooth and soft. Now cover the dough with a plastic wrap and keep it aside for 20 mints.

For making filling:
Fry the peanuts in few drop of oil till they look fried and become dark brownish and then keep it aside.

Now in a vessel add 3 to 4 tea spoon oil, allow it to hot and then add the paanch foron after few seconds add the chopped potato, cauliflower, pea’s tomato and saute for some time. 

Then add the crushed ginger and chopped green chilies and fry for some time.

Now slowly add all the dry masala powder with some salt and sugar and cook with a lid in a medium heat.

Now this way cook the veggies and avoid adding the water, after the veggies cooked properly sprinkle the bhaja mosla on top and the fried peanuts and mix well, remove from heat. 

Now take out the dough and make 4 balls, roll those with a roller pin make a big roti but little thick. Now cut the roti with a sharp knife into four quarters. And with the each quarter make one samosa.

Now put a spoon full of stuffing inside each of the pieces and join the edges, if needed brush some water into the edges. Now this way makes all the samosa. Just like my photos. 

Now pour enough oil in a deep karai and slowly add samosas (two at a time) at the same time switch on the gas, slowly the oil will become hot and somosa’s will also start frying. After the oil become hot reduce the heat and fry till it become golden.

Hot and crispy PHULKAPIR SINGARA OR CAULIFLOWER SAMOSA is ready serve with a cup of ginger tea.

Veg Sandwich: My Simple Brunch.

Most of the mornings I get really busy with my daughter and all my household works, so I don’t get time to have my breakfast in time. So I prefer to make brunch for me. It’s time saving and perfect for a busy day. I know skipping breakfast is not a good job but some time we are helpless. One of my very favorite brunch items is simple VEG SANDWICH with a slice of fruit or any Juice.

Today I was really busy with my cleaning and washing so very quickly I made this sandwich for my brunch. And my daughter loves this too which is really good for me because she is very choosy about food. This type of sandwich is good for lunch box and small picnic also.

Ingredients:
1.Normal Bread: 2 piece.
2.Finely chopped carrots, Onions, Green peppers and green peas: ½ cup.
3.One medium size boiled potato.
4.One slice cheddar cheese.
5.One table spoon bread crumbs.
6.Pinch of black pepper powder.
7.Salt and sugar as per taste.
8.One tea spoon butter.
9.One tea spoon vegetable oil.

For Chutney:
1.Chopped coriander leaves: a hands full.
2.Few mint leaves.
3.One green chili.
4.Very little amount of ginger.
5.Salt and sugar as per taste.

Process:

For making chutney, in a blender add the coriander leaves, mint leaves, ginger and green chili and blend it. Now add the lime juice and little salt and sugar mix well. Your coriander chutney is ready for sandwich.

Now in a vessel add the oil and slowly add the chopped veggies with some salt, sugar and black pepper powder and cook for 5 to 6 mint in low flame with a lid. Now remove from heat.

Now smash the boiled potato with a pinch of salt, now make two small balls with that. Take one ball in your palm and flatten it now add the cooked veggies on top of that. Now take the other ball and flatten it with the hand and cover the veggies and make a stuffed round flat shape ball. 

Sprinkle some bread crumbs all over the stuffed ball. Now in a frying pan add some oil and pan fry the stuffed flat ball till both the side turn brown. Now remove from heat.

Take one bread spread some butter first, now spread the coriander chutney, now place the cheese slice on top. Now place the fried stuffed ball on top. Now take the other bread and spread some chutney now place the bread on the top of the stuffed ball (the side you spread the chutney must be on down).

Now in dry frying pan in medium heat place the sandwich and fry both the sides till they turn little crispy and brownish do it very carefully.

Your easy and super first VEG SANDWICH is ready enjoy your brunch. 

Vegetable cutlet

Summer time that means the evenings are become big and the day lights are more so we need to make our evening more special with some snacks. And we both love to spend the evenings in our small balcony. I have all lovely fresh vegetables at home so thought to make a nice easy snack to have with a cup of tea.

I think a thought only make us hungry and after that we really can’t stop us to making that. So I made some vegetable cutlets. And they are so good and tasty I think within 5 mints we finished all of the cutlets.

Preparation time: 10 mints.

Cooking time: 20 mints.

Ingredients:

1.One big boiled potato.

2.One small bowl of finely grated carrots.

3.One small bowl of finely grated bit root.

4.Frozen green peas: a handful.

5.Half tea spoon ginger paste. Half tea spoon lemon juice.

6.Four to five chopped green chilies.

7.Few chopped cashew nuts.

8. Half tea spoon Red chili powder, Pinh of Chaat masal, Pinch of garam masala, Few cumin seeds.

9.Two bitten eggs.

10.One table spoon all-purpose flour.

11. One small cup or bread crumbs.

12.Salt and sugar as per taste.

13.Sunflower oil for frying.

Process:

Smashed the boiled potato with some salt and lemon juice and keep it aside.

Now add some oil in a vessel and let it become hot then add the cumin seeds, after it start crackle add the chopped cashew nuts and fry for some time.

Now add the grated carrots and bit roots and cook for some time.

Now add some salt, frozen peas sugar and the ginger paste and cook it in low flame with a lid.

Now remove the lid and add the red chili powder and chaat masala and cook for some time.

Now add the smashed potato and the garam masala powder and mix it nicely and switch of the flame.

Let it become cold now make some cutlet in any shape and roll them in the flour then dip them into the bitten eggs and finally roll them again into the bread crumbs.Now keep the cutlet into the fridge for some time. 

 Now deep fry the cutlets till both the sides turn into golden color. And serve hot with salad and sauce.

Vegetable cutlet

Summer time that means the evenings are become big and the day lights are more so we need to make our evening more special with some snacks. And we both love to spend the evenings in our small balcony. I have all lovely fresh vegetables at home so thought to make a nice easy snack to have with a cup of tea.

I think a thought only make us hungry and after that we really can’t stop us to making that. So I made some vegetable cutlets. And they are so good and tasty I think within 5 mints we finished all of the cutlets.

Preparation time: 10 mints.

Cooking time: 20 mints.

Ingredients:

1.One big boiled potato.

2.One small bowl of finely grated carrots.

3.One small bowl of finely grated bit root.

4.Frozen green peas: a handful.

5.Half tea spoon ginger paste. Half tea spoon lemon juice.

6.Four to five chopped green chilies.

7.Few chopped cashew nuts.

8. Half tea spoon Red chili powder, Pinh of Chaat masal, Pinch of garam masala, Few cumin seeds.

9.Two bitten eggs.

10.One table spoon all-purpose flour.

11. One small cup or bread crumbs.

12.Salt and sugar as per taste.

13.Sunflower oil for frying.

Process:

Smashed the boiled potato with some salt and lemon juice and keep it aside.

Now add some oil in a vessel and let it become hot then add the cumin seeds, after it start crackle add the chopped cashew nuts and fry for some time.

Now add the grated carrots and bit roots and cook for some time.

Now add some salt, frozen peas sugar and the ginger paste and cook it in low flame with a lid.

Now remove the lid and add the red chili powder and chaat masala and cook for some time.

Now add the smashed potato and the garam masala powder and mix it nicely and switch of the flame.

Let it become cold now make some cutlet in any shape and roll them in the flour then dip them into the bitten eggs and finally roll them again into the bread crumbs.Now keep the cutlet into the fridge for some time. 

 Now deep fry the cutlets till both the sides turn into golden color. And serve hot with salad and sauce.

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. 

Hinger Khasta Kachuri Holi special

Among all the festivals HOLI is the most color full festival of India. Almost all parts of India celebrate the color full festival. Every year we all wait for this special day with lots of fun and food. HOLI is known as DOLL JATRA in West Bengal. Especially in SHantiniketan they celebrate the day a huge way with POUSH MELA, every year plenty of people visit Shantiniketan to become a part of this color full festival.

A sweet dish is must for an occasion but a namken dish makes you feel better. So on that purpose I prepared some KHASTA KACHURI. This one is a very famous in Kolkata as well as in North India as a snack, With any chutney this one just perfect for any small tea party.

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

Ingredients:
For Dough.
1.All-purpose flour. : 1 cup.
2.Pinch of salt and sugar.
3.Two table spoon oil.
4.Some cold water.

For stuffing:
1.Grounded moong dal : three table spoon.
2.Half tea spoon fennel powder.
3. Half tea spoon coriander powder.
4.Pinch of red chili flakes.
5. Half tea spoon aamchur powder.
6. Half tea spoon ginger powder.
7.Pinch of Hing or Asafoetida. 
8.Pinch of salt.
9.One tea spoon oil.
10.Oil for deep frying.

Process:

Make smooth dough with all the mentioned ingredients and keep it aside for 30 mints.

Now take one bowl and add all the dry ingredients for stuffing as mentioned above and mix well.

Now add one tea spoon oil and mix well.

Now dry roast all the mixture till it becomes little brown.

Now make small balls with the dough. Add little water to the stuffing mixture to make it little soft.

Now divide the dough into small balls. Add half tea spoon of filling mixture of the center of the dough balls and fill it.

Close the opening well and flatten it. Now roll them in to small round shape Kachuri’s with the help of your palm (don't use rolling pin).

Deep fry the Kachuri’s till they turn golden brown, soaked the extra oil in a paper towel.

Serve hot the KHASTA KACHURI with some tamarind chutney and green chili chutney.