Egg Pasanda

Again my fridge is empty today. Outside temperature is around -2 so can’t go out for shopping with my baby. Because while coming back from office my husband is going to buy some necessary things. So what to do with my last two eggs, I am in deep thinking because don’t have potato also so that I can make some simple egg curry.

So I just made some Egg Pasanda same like my Chicken Pasanda recipe only instead of ghee I put sunflower oil. And it’s turned out really awesome. Very easy and quick recipe you can serve with Rice or Roti both.

 

Sometime when we think todays dinner is going to be very blurred on that day every time in my house the dinner becomes super hit.
 

Preparation time: 15 mints.
Cooking time: 20 mints.
Serve for 2 ppl.

Ingredients:

1.Eggs: 2.
2.One medium size chopped onion.
3.One small half chopped tomato.
3.Two clove chopped garlic.
4.Red chili Powder, Turmeric Powder, Cumin Powder, Coriander Powder (half tea spoon of each item).
5.One small cinnamon stick, 2 piece of clove.
5.Salt and Sugar asper taste.
6.Sunflower oil.

Process:

Marinate the egg pieces with a pinch of turmeric powder and salt but before that cut some slashes  from top to bottom with a sharp knife (cut should be very less).

Now fry the eggs in little oil till they golden brown.

Now add some more oil in a vessel and fry the chopped onion, tomato and garlic pieces till the onions are golden brown. Let it cool; now make a smooth paste with them.
Now add some oil and add the cinnamon stick and cloves after few seconds add the onion paste, fry for some time.
Now add all the spices powder with some salt and sugar. Cook till the oil come out from the masala.
Now add some warm water and the fried egg pieces. Cook till the gravy become thick.

Serve hot with Roti or Rice. Enjoy Cooking.

Kheer Chomchom or Malai Chomchom

Today for the first time I prepared one of a very famous Bengali Sweet it’s called Kheer Chomchom or Malai Chomchom. Almost in every shop in west Bengal you will get this sweet. Especially this is made with Chana or cottage cheese, sugar and Milk.  This sweet is famous in Bangladesh also.


This is December so full on festive season, I planned to make few different sweet dishes in this month.

And today I started with this Kheer Chomchom. Basically my husband forced me to prepare some sweet dish from last weekend, but any how I didn’t get time. But today I wanted to give him surprise so any how I managed to finish the chomchom within 1 hr before my daughter woke up and his comeback time.

But really can’t wait to taste the first piece of chomchom. Wow what a taste, it reminded me the childhood days of mine, when we used to have this one in my aunt’s place Murshidabad.

Preparation time: 30 mints.
Cooking time: 0 mints.
Ingredients:
1.Chena or cottage cheese: 200gm.
2.Sugar : 250 gm.
3.One cup 3.25% milk.
4.Half cup condensed milk.
5.Few saffron stands.
6.Three to four cardamom.
7.Few raisin for garnishing.

Process:
Kneed the chana with your palm till it become smooth. Now make some oval shape chomchom.

Prepare some sugar syrup with the sugar and 3 cup of water. When it’s start boiling add the cardamom.
Now add the chom chom’s into the boiling sugar syrup and cover with a tight lead and cook for 10 mints.
Now reduce the heat and cook for another 15 mints. Let it cool.

Now in a different vessel boil the milk when it became half of the original quantity add the condensed milk and saffron stands.

Now place the Chomchom in a plate and from top add one spoon of Kheer or Malai into the chomchom, when it’s soaked completely add one more spoon of Kheer or Malai and garnish with Raisin.

Enjoy your festive season where ever you are and definitely with lots of good food.

Medu Vada

One of a favorite snacks or breakfast from South India is Medu Vada. This one is also quite healthy because it is made with Urad Dal. And you need few limited ingredients only. With any chutney this vada is perfect for breakfast.

In Chennai & Hyderabad most of the people’s daily breakfast is this Medu Vada’s. We were in Chennai for 4 month and that time I used to have this one from my neighbor lady. She only tought me how to make proper Medu Vada. Sometime I love to have Vada with Tea also.

Preparation time: 15 mints.
Cooking time: 10 mints.

Ingredients:

1.Urad Dal: 100 gm.
2.One large chopped onion.
3.Few chopped green chilies.
4.Few curry leaves.
5.One inch ginger.
6.Salt & Sugar as per taste.
7.One table spoon purpose flower (this one is optional but I love to add, taste will be same only).
8.Sunflower Oil for frying.

Process:
Soak urad dal in water for few hours.
Now grind it in a mixture with the ginger, and don’t add lots of water.

Now add chopped onion, chopped green chili and curry leaves into the batter with some salt and sugar.

Now make some small balls with the batter and make a hole with your thumb in the centre.
Fry the Vada’s in enough oil till they become golden and crispy.

 

Enjoy your vada with Coconut chutney or any  other chutney

Restaurant style Butter Chicken

Finally my search is over,” Oh god after coming from restaurant every time I feel like to cook Butter Chicken exactly like them”. But any how I didn’t able to cook like them. Last weekend we went for a buffet lunch in an Indian Restaurant and met with one new comer Bengali chef from Kolkata. When I told him that I love cooking and have a blog also he was showing so much of interest towards my blog. And with lots of hesitation I asked him the butter chicken recipe of that restaurant, and shockingly he told me the recipe so nicely. Wow I am really glad. Thanks to you Mr Dutta for sharing the recipe with me. But I made few changes regarding my convenience.

It’s a request to my entire food lovers friend please try this one at home, after that you don’t feel like to go restaurant especially for butter chicken. With naan or paratha it’s just awesome. This is the best part to meet with new people, but the moral of the story is don’t be shy because from every person we can learn something.

 

Preparation time: 20 mints.
Cooking time: 30 mints.
Serve for 4 people.

Ingredients:

For Marination:
1.Chicken: 600 gm (boneless or with bone).
2.Turmeric Powder, Red chili Powder, Cumin Powder, Coriander Powder (half tea spoon of each item).
3.Three tea spoon of curd.
4.Few drops of lemon juice.
5.Pinch of salt.

For cooking:
1.One large chopped red onion.
2.One large chopped tomato.
3.One tea spoon grated ginger.
4.One tea spoon grated garlic.
5.One tea spoon Kashmiri red chili powder, Half tea spoon of Garam Masala.
6.One table spoon fresh cream.
7.A pinch of kasoori meethi, Half tea spoon of Black pepper powder.
8.Two bay leaves, 2 cloves, 2 cardamom.
9.Salt & sugar as per taste.
10.Half cup butter or Sunflower oil. (if you don’t want to use butter that much then just add half tea spoon of butter after cooking).

Process:

Marinate the chicken pieces with all the mentioned ingredients for 30 mints.

Now add some butter or oil in a vessel and fry the onions with grated ginger, garlic and tomatoes till the onions are transparent. Let it cool; now make a fine paste with them.

Now add some butter or oil in a vessel and add the bay leaves, clove and cardamom fry them for few seconds, now add the chicken pieces and fry them into high heat.

When the chickens are become white add the onion and tomato paste and Kashmiri red chili powder mix them well. Cook in medium heat for 10 mints.

 
Now add the fresh cream and mix well. Add some salt and sugar also.
Now finally add the garam masala powder, black pepper powder and kasoori meethi. Mix well cook for few seconds. (If you don’t use butter before, now add half tea spoon of butter).

Your restaurant style butter chicken is ready quite an easy recipe perfect with Naan or Paratha.

Onion & Tomato Chutney

One of a very easy and jhotpot or fast chutney is Onion & Tomato chutney. This one I came to know from my friend Varna Menon. This one is really good with Dosa, Idli or Medu Vara.

Plain rice and this chutney also will be a good combination. And I think this one is good with any other veg pakora.

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

Ingredients:

1.One large chopped red onion.
2.One large chopped tomato.3.Four clove chopped garlic.
4.Three to four dry red chili.

5.Few curry leaves.
6.Few mustars seeds.
7.Few urad dal, few chana dal
8.Little tamarind pulp.
9.Salt & sugar as per taste.
10.Sunflower oil.
Process:
Put oil in a vessel and add the dry red chili and chopped garlic.

Now second add the chopped onions. Fry till they transparent, now add the chopped tomato and cook till they melt.Now add the chana dal, tamarind pulp and little salt and sugar.

 Cook for some time and let it cool.Now make a smooth paste with them.

Add some oil in a pan and add curry leaves, urad dal and mustard seeds when they start popping and the mixture and mix well.

Your chutney is ready serve anything you like. But for me this one is best with Idli.

Rava Idli

I always heard about Rava Idli but never tried before at home. But yesterday one of my friends called me for Tea, and she makes some awesome Rava Idli. How can I stop myself doing some experiment at home?

This time my elder sister shared her Rava Idli recipe with me. It’s quite an easy method but little different than rice Idli. Rice Idli batter is made only with rice and urad dal but Rava Idli  batter is made with lots of ingredients and the main one is Rava or Suji. Which is the main part of this Rava Idli.

I enjoyed my breakfast with the Idlis, try at home I am sure you also fall in love with them.

 
Preparation time: 10 mints.
Cooking time: 15 mints.

Ingredients:

1.Rava or Suji : 100 gm.
2.curd : 75 gm.
3.Finely chopped green chilies: One tea spoon.
4.Finely chopped carrots: One table spoon.
5.Grated ginger : Half tea spoon.
6.Few cashew nuts.
7.Salt and sugar as per taste.
8.One tea spoon ghee.
For Tempting:
1.Few mustard seeds.
2.Few Urad Dal.
3.Few Curry Leaves.
4.Oil one table spoon.
Process:

Fry cashew nuts and carrots in ghee and keep it aside.

Now add little ghee in a vessel and fry the Rava for some time (switch of the gas before they become brown).

 
Now in a bowl add the dry roast rava and curd mix well and add all other ingredients with little water. The batter should be thick than rice idli.

Now add oil in a vessel and add mustard seeds, curry leaves and urad dal fry for some time. Now add them into the Idli mixture.

Now grease the idli pan with little oil and place the fried cashew nuts and carrots and then pour the batter into them (approx. one table spoon for one idli).

Now cook them in medium heat for 15 mint.

Serve hot with any Chutney.

Matar Paneer in Sonali's Way

We all are different human being that’s why the way of thinking are also different than other. While cooking all of us use some of our own technics. Like a simple dal becomes diffrent with the use of diffrent spices, like few peole add Cumin Seeds and few people add Radhuni. Same way Matar Paneer has so many different recipes. But the name is same.

Today I prepared Matar Paneer but recipe courtesy Sonali Bhattacharya. I am really blessed with such good friends who all are marvelous cooks. I used to cook Matar Paneer in some different way but after seeing her recipe I can’t stop myself to cook like her. What can I say about the recipe it’s heavenly with Paratha.

But this time I used my home made paneer. Usually I purchased from shop but this time I made it at home. May be its not perfect in shape but the taste is really good. 

Preparation Time: 10 mints.
Cooking time: 20 mints.
Serve for 2 people.

Ingredients:
1.Paneer : 150 gm.

2.One medium sliced onion.
3.One tea spoon ginger garlic paste.
4.One table spoon tomato puree.
5.One tea spoon poppy seeds, 8 to 10 cashew nuts, One tea spoon Charmagaz.
6.One Bay leaves, 2 cloves.
7.One table spoon frozen peas.
8.Two tea spoon Kashmiri red chili powder, Half tea spoon cumin powder.
9.One table spoon fresh cream.
10.Salt and Sugar as per taste.
11.Sunflower oil for cooking.

Process:

Dry roast all no 5 items as mentioned above and make smooth paste with them with little water.

Now add oil in a vessel and fry the sliced onions till they become transparent. Now make a smooth paste with the fried onions.

Now add oil in a vessel and shallow fry the paneer pieces. And keep them aside.

 
Now add some more oil and add the bay leaves and cloves after few seconds add the fried onion paste. Cook for some time now add ginger & garlic paste and cook till the raw smell goes off.

Now add cumin powder and Kashmiri red chili powder and cook till the oil separate. Now add the mixture and the frozen peas. Cook for some time.

Now add the fried paneer pieces with little warm water.

Cook till the gravy become thick. Before switch off the gas add the fresh cream and mix well
.

Serve hot with Paratha or Naan enjoy your dinner.

Andhra Style Egg Curry

Today I was really confused while cooking because my husband told me last night that he wants to have egg curry but little South Indian style. And I totally forgot about that and sat for a movie. But while boiling the eggs I remembered his wish and it’s too late to do Google because my friends were coming to my place for Tea. Well I just added main ingredients of South Indian food one is Coconut and the second one is Curry Leaves. Just adding after this to ingredients easily you can say the dish is Andhra Style Egg Curry. So nicely I served the dinner to him with a big dialogue “look I made the dish exactly you are looking for” and he replied wow it’s definitely took lots of time. What a relief after a smart presentation.

We both are very fond of eggs, so whatever way I cooked eggs we just relish while eating. And the good news is my 14 month old daughter also likes egg very much.

 

Preparation Time: 10 mint.
Cooking time: 20 mint.
Serve for 2 people.
Ingredients:
1.Boiled eggs :4 pieces.

2.One medium sliced onions.
3.One small chopped tomato.
4.One tea spoon garlic paste.
5.Few curry leaves.
6.Two table spoon shredded coconut.
7.One dry red chili.
8.A pinch of turmeric powder, One tea spoon red chili powder, One tea spoon cumin powder, One tea spoon coriander powder.
9.Salt & Sugar as per taste.
10.Sunflower Oil for cooking.
Process:
Marinate the egg pieces with a pinch o turmeric powder and salt but before that just straight wise with a help of your knigh make some cut into the eggs.

Add the oil in a vessel. Now fry the egg pieces till they turn golden brown and keep them aside.

 

Now on that same vessel add some more oil and add the dry red chili with the sliced onions and curry leaves. When the Onions are transparent add the chopped tomato.
Now prepare a mixture with the shredded coconut and all other spices powder with little water. And add the mixture into the vessel with some salt and sugar.

Cook till the oil come out now add some warm water and the fried egg pieces.

Switch off the gas when the gravy becomes thick. Served hot with Rice or Roti.

Capcicum Pakora or Green Bell Pepper Fritters

Finally winter knocked our doors with the first snowfall of the season. Today’s outside temperature is around -5 with light snow. I really don’t like that much of cold because in Kolkata minimum temperature in winter is around 10 to 12 degrees. So my first winter experience in Canada was really horrible but now a days I love the Canadian winter also. Actually when you start living in a place for a long time you will fall in love with place and the surroundings. Same things happend with me. Today’s evening after coming from some grocery shopping I felt like frozen so what to do immediately planed to prepare some pakora with ginger Tea. Because my husband was going to come from office and he will also feel like the same.
 
In a very fast and easy way I prepared one Capcicum Pakora or Green Bell Pepper Fritters. I just added few normal ingredients but the Pakora was super hit. Some time we only think about good stuffs to make some extra ordinary dish but with some daily ingredients we can make something unexpected. A snowy winter evening with a cup of tea and pakora what else we need.

 

Preparation time: 8 mint.
Cooking time: 15 mints.

Ingredients:
1.One medium sliced green bell pepper.
2.One medium sliced red onion.

3.Two eggs.
4.Two table spoon all-purpose flower.
5.One table spoon cornflowe.6.A pinch of baking powder.
7.One tea spoon bread cram.
8.One tea spoon ginger & garlic paste.
9.Two to Three chopped green chilies.
10.Half tea spoon red chili powder & half tea spoon of chaat masala.
11.Salt and sugar as per taste.
12.Sunflower oil for frying.

Process:
Mix all the ingredients as mentioned above with little water and prepare a little thick mixture.
                

Heat enough oil for deep frying. Now slowly fry the Pakoras (few at a time). And soked the extra oil in a paper towel.

Serve hot with Chili Sauce.