Chal Patol or Rice Cooked With Parwal

Ma’s recipes are always a first choice for all of us. And I think we can try like hell but never cook like our mothers. So whenever nothing comes out in my mind for lunch or dinner I just call her for suggestion. And every time while cooking the dish I cherish my childhood memories. But don’t know why that special thing I miss always, I think that is called ”Ma Ki Jadoo”.

I had some Patol or Parwal at home so I thought to make something with that, but not any curry. So I just called my Ma and she suggested to prepare some CHAL PATOL. A very old and authentic Bengali dish which is specially made with Patol and Rice.  A very simple dish but the aroma of Patol And Gobindobhog Rice give the dish a special flavor. I love to have that because I love Parwal or Patol.

Preparation time: 8 mints.

Cooking Time: 15 to 20 mints.

Ingredients:

1.Gobindobhog Rice: 1 cup.

2.Medium size patol : 6.

3.Ginger and green chili paste: 1 tea spoon.

4.Half tea spoon turmeric powder.

5.Pinch of cumin powder, red chili powder and garam masala powder.

6.Clove:2, Cardamom:2, Cinamon stick: half small.

7.Few cashew nuts and raisins.

8.Salt and sugar as per taste.

9.One tea spoon sunflower oil.

10.One table spoon ghee.

Process:

Wash and clean the rice.

Wash and peel the patol’s now cut both the edges like + shape. (Not too deep). And sprinkle some turmeric powder on it.

Now add the oil in a vessel and fry the parwal pieces till both the side turn little brown.

Now take one different vessel and add the ghee, slowly add the whole garam masala.

Now add the cashew nuts and raisins and fry for some time.

Now add the washed rice stir for some time. Now add the ginger and green chili paste with little water and all the spices powder. Mix well and stir for some time.

Now add enough water fried Patol’s salt and sugar and cook with a lid till the rice cooked nicely. (We love to have this polao little sweet but it’s totally depends on your taste).

Sweet and Sour Chicken

"Chinese food" the name is enough to make us greedy. For a lovely Chinese platter I can go far away. Few old Chinese restaurants of Kolkata are always very close to my heart. We both always love to visit those places to have some nice food. He always asked me to make CHICKEN SWEET AND SOUR but I was bit scared because if the taste is not perfect then the full dish will become a complete waste. But can’t resist myself to try that at home. But it turned out awesome. 

Saturday always a special day in my home, he always wants to have something different in Saturday night, so this one for him. The recipe is very easy and this one easily makes your weekend perfect. Chinese dish is always tasty with Ajinomoto but it’s totally optional because it’s not good for health and I didn't use in my dish. But most of the restaurants uses this for the smell. 

Preparation time: 10 mints.
Cooking time: 30 mints.

Ingredients:

For Chicken:
1.Boneless chicken: 500 gm (cut into small cube pieces).
2,One egg.
3.One table spoon corn flour.
4.One table spoon soya sauce.
5.One tea spoon chili sauce.
6.One tea spoon vinegar.
7.Pinch of black pepper powder.
8.Pinch of salt.

For gravy:

1.Half green and red pepper (cut into small cube size pieces).
2.One medium onion (cut into small cube size pieces).
3.One small half carrot (cut into small pieces).
4.Chopped French onions: 2 to 3.
5.One tea spoon grated ginger and garlic.
6.One table spoon corn flour.
7.One table spoon soya sauce.
8.One tea spoon chili sauce.
9.One tea spoon honey.
10.One tea spoon vinegar.
11.One tea spoon tomato sauce.
12.Salt and sugar as per taste.
13.Pinch of black pepper powder, 2 to 3 split green chilies.
14.Sunflower oil for cooking.

Process:

Wash and clean the chicken pieces now marinate them with all mentioned ingredients.

Now slowly fry the chicken pieces few at a time till both the side turn brown. Soak the extra oil in a paper towel.

Now add some oil in a vessel and fry the peppers, onions, carrots, French onions for few mints with some salt.  Remove from the heat and keep it aside.

Now in a bowl add all the sauces, vinegar, honey and corn flour and make a nice thick mixture.

Now add little oil in a vessel and slowly add the sauce mixture in low flame and after 2 mints add one cup of warm water. Stir continuously so that no lump forms.

The moment the sauce start to boil add the crushed ginger and garlic. Stir slowly.

Now add the fried veggies and onions and cook for 2 mints.

Now add the fried chicken pieces with some salt and black pepper powder. Cook in low flame for 5 mints.

 The yummy SWEET AND SOUR CHICKEN is ready serve hot with CHINESE FRIED RICE.

Chanar Goja Holi Special

Among all the festivals HOLI is the most colorful festival of India. Almost all parts of India celebrate the festival of colors. 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 in a huge way with BASANTA UTSAB, every year plenty of people visit Shantiniketan to become a part of this colorful festival.

And all festivals have their own charm for foods. And we Bengalis are born to have good food. For this special occasion I prepared some sweet it’s called CHANAR GOJA a very authentic Bengali sweet. I learnt the recipe from my Ma. Enjoy your holi with your family and friends and have lots of good foods.

Preparation time: 5 mints.
Cooking time: 20 mints.

Ingredients:
1.Chana or cottage cheese: 100 gm.
2.Suji or Rawa: 3 tea spoon.
3.Pinch of baking powder.
4.Sugar: 2 Cup.
5.Few raisins for garnishing.
6.Sunflower oil and ghee.

Prcoess:

Mix the chana, suji and baking powder and keep it aside for 30 mints.

Now make some square shape sweets with the mixture.

Now make some thin sugar syrup and boiled the sweets for 8 to 10 mints in medium heat.

Now take out the sweets form the syrup and fry them in half ghee and half oil till both the side turn brown.

Now make some thick sugar syrup and soaked the sweets for 8 to 10 mints.

Serve cool and garnish with some raisins. 

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.

Soya Biryani: A Complete Meal

On a daily basis we Bengalis love to have rice and that’s why some time want to do some variation so that it tastes different. It’s really a difficult task for me to give him a complete meal. I prefer to make some different rice for his lunch. Today I prepared some SOYA BIRYANI, soybean is full of protein. And with rice it’s become a complete meal. 

He liked it so much and I think this one is perfect for kid’s lunch box too. This kind of a meal always perfect for those who don’t have time to have food during in the office time. Hope you all like the recipe and definitely try this at home.

Preparation time: 10 mints.

Cooking time: 15 to 20 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Soya chunk : 15 to 20 pieces.
3.One medium sliced onion.
4.One small half chopped tomato.
5.Five to six pieces of potato (cut it in straight wise).
6.Chopped coriander leaves and chopped meant leaves: A Hands full.
7.Two split green chilies.
8.One tea spoon ginger and garlic paste.
9.Half tea spoon red chili powder, Half tea spoon coriander powder.
10. Whole garam masala: cardamom:2, Cinnamon stick :1, Bay leave: 1. clove: 2, Jayitri: a small pieces, Shah jeera : a pinch of.
11.One table spoon curd.
12.Salt and sugar as per taste.
13.Sunflower oil for cooking.
For biryani masala:
Cardamom:2, Cinnamon stick :1. Clove: 2, Jayitri: a small piece. Star anise:1, Black pepper: 8 to 10. Two dry red chili. Dry roast all of them and grind them.

Process:

Wash and soak the rice. Boiled the soya chunks till it become soft now marinate the soya chunks with some salt and red chili powder.

Now fry the marinated soya chunks in some oil till they turn little brown and keep it aside.

Now take one wide pan and add all whole garam masala and stir for some time now add the potato pieces and fry for some time. Next add the sliced onion and chopped tomatoes. Cook for some time.

Now add the ginger garlic paste and stir for some time.

Now add the chopped coriander and meant leaves and mix well.

Now add the red chili powder, coriander powder and biryani masala with some salt and sugar and mix well.

Now add the fried soychunks and the curd and stir for some time. Now add the rice and mix well with masala.

Finally add some water and cook till the rice cooked (after adding the water just check the salt and sugar). 

Serve hot with Raita or Any curry of your choice. 

Potato Paneer Tikki

An easy snack is always a first choice for short notice guests. And I know all of you are facing this kind of a situation so many times. This dish is especially a time saving an easy POTATO PANEER TIKKI. Within few mints only you can serve this to your guests or I can say while making the tea you can make this snacks. But you need all the ingredients available at home. Almost all the ingredients are always available in our place.

Some simple ingredients make some dishes so beautiful. We enjoyed with tomato ketchup and mustard sauce. Make it and give your family a surprise within 8 to 10 mints. 

Preparation time: 5 mints.
Cooking time: 8 to 10 mints.

Ingredients:
1.One medium boiled potato.
2.One half small chopped onion.
3.Half tea spoon ginger juice.
4.Half tea spoon lime juice.
5.50 gm grated paneer.
6.Two to three chopped green chilies.
7.Pinch of aamchur powder.
8.Pinch of red chili powder.
9.Half tea spoon corn flour.
10.Chopped coriander leaves: A hands full.
11.Salt nad sugar as per taste.
12.Sunflower oil for frying.

Process:

Mix all the ingredients except oil and make one tight mixture.

Now with the help of your palm make some flatten tikki’s.

Now take one wide Tawa or Not stick pan and shallow fry the tikkis in medium heat till both the side turn brown.

Serve hot with Tomato ketchup or any other sauce of your choice.

Chicken Korma

Few words are only enough to describe a perfect dish. Like KORMA this name only gives your dish a nice attraction. Previously I posted EGG KORMA AND FISH KORMA but I never prepared CHICKEN KORMA before. So I thought let the series get completed - EGG FISH CHICKEN the KORMAs entire are on my list now.

CHICKEN KORMA is a North Indian dish especially in this dish they use lots of fresh curd. And the gravy is thick and creamy. We enjoyed our last night dinner with CHICKEN KORMA and homemade ROTI. A easy preparation but this dish definitely satisfies your taste buds.

Preparation time: 10 mints.

Cooking time: 10 mints.

Ingredients:

1.Boneless Chicken : 500 gm.

2.One medium size sliced onion.

3.One small chopped tomato.

4. One tea spoon ginger and garlic paste.

5. Clove 2, cardamom 2, One cinnamon stick, pinch of shah jeera,

6.Few cashew nuts. Few almonds.

7.One tea spoon poppy seeds.

8.One table spoon curd.

9.Turmeric powder, Red chili powder, Coriander powder (half tea spoon of each item).

10.Pinch of garam masala powder.

11.Salt and sugar as per taste.

12.Sunflower oil for cooking.

13.Half tea spoon ghee.

Process:

Wash and clean the chicken now marinate the chicken pieces with ghee, salt red chili and coriander powder for 2 to 4 hr. (better to marinate overnight).

Now add some oil in a vessel and add the sliced onions and tomato and fry till the onions are become brown. Now remove from heat and make a smooth paste, add the curd into the fried onion mixture.

Now make a paste with cashew nuts, almonds, poppy seeds and shah jeera with some water and keep it aside.

Now add some more oil in the vessel and add the clove cardamom and cinnamon stick now add the marinated chicken pieces and stir for some time in high heat.

Now add the curd onion mixture, turmeric powder some salt and sugar, mix well.

Cook for some time with a lid, now remove the lid and some warm water and cook in low heat till the oil come out.

Now add the cashew+almond+poppy seeds+shah jeera paste and mix nicely. Add some more water and cook for 3 to 4 mints with lid.

Now remove the lid and add the garam masala powder and few drops of ghee(optional).

Your CHICKEN KORMA is ready serve hot with ROTI OR RICE.

Malai Kofta

Last few weeks I continuously posted non-veg items so few of my vegetarian friends were asking me for some veg but special recipe which they can cook for some parties also. Last night I had one dinner party at my home and I had two vegetarian guests too. So I planned to cook something different which I didn't cook before. Then I thought lets cook a different paneer or Indian Cottage cheese version. And I prepared some tasty MALAI KOFTA. The best part of this dish is the gravy. My guests enjoyed the dish very much so I thought let's share the recipe with my friends and followers. 

MALAI KOFTA is a very famous North Indian dish. The Kofta’s are made with grated paneer and smashed potato and few of the other ingredients which are cooked in tomato gravy. MALAI KOFTA is one of my favorite dishes which I used to order most of the time when we go out for dinner in any Indian Restaurant. The recipe is really easy but the steps are little lengthy. 

Preparation time: 15 mints.
Cooking time: 30 mints.

Ingredients:
For Kofta:
1.Grated Paneer: 100 gm.
2.One medium size boiled potato.
3.Chopped coriander leaves:  A Hands full.
4.Three to Four chopped green chilies.
5.Few cumin seeds.
6.Pinch of salt and sugar.
7.Pinch of aamchur powder. 

For Batter:
1.Two table spoon All-Purpose flour.
2.Pinch of salt and sugar.
3.One tea spoon corn flour.
4.Pinch of red chili and cumin powder.

For Gravy:
1.One large chopped tomato.
2.Two green chilies.
3.One inch Ginger.
4.Few cumin seeds, One small cinnamon stick, Few Clove.
5.Half tea spoon all-purpose flour.
6.One table spoon cashew nuts paste.
7.Two table spoon heavy cream.
8.Turmeric Powder, Red chili Powder, Cumin Powder, Coriander Powder (half tea spoon of each item).
9.Salt and sugar as per taste.
10.Pinch of garam masala powder.
11.Sunflower oil for coking.

Process:

For Kofta:
Put all the Kofta ingredients in a bowl and mix them well and make a soft mixture (if its not tight enough then u can add little flour into it).

Now make some small balls with the mixture (I make some round shape balls u can make oval too).

Now in a separate bowl add all the batter mixture and make one nice batter (medium thick).
Now take the balls and dip them into the batter and deep fry them in medium heat till they become golden brown. Soak the extra oil in a paper towel. And keep it aside.

Now make a smooth paste with tomato, green chili and ginger with some water.  And add the flour into the cashew paste.

Add some oil in a vessel and add the cumin seeds, clove and cinnamon stick after few seconds add the tomato paste and cook till the oil come out. 

Now add all the spices powder with some salt and sugar and stir for some time.

Now add one cup of water and cook with a lid for 6 to 8 mints. Remove the lid and add the cream and cashew flour mixture and cook for some time. Now your gravy is ready.

Now add the fired korfta’s and the chopped coriander leaves, cook for 2 to 4 mints with a lid. 

Your MALAI KOFTA is ready serve hot with Roti or Rice.