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.

Chomchom

Wherever I have enough milk in my fridge every time I tried to make some sweet for us because guests can come anytime so at least I can offer one piece of sweet. Me and my husband both are crazy about sweets so most of the sweets we only finished every time. 
 I thought any how need to reduce taking sweet dishes, but really can’t help it. Without sweet I think my life becomes color less, taste less.

And for a happy note a sweet dish is very important. This one is going to be my 150th post in my blog. So I made some DRY CHOMCHOM basically made with chana. I have one more post in my blog which is MALAI CHOMCHOM but this one little different look wise as well as shape wise. But for me shape and color is not a factor if it’s a sweet dish. A very old and famous Bengali sweet for all of my friends.

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients: 
1.Chana: 150 gm.
2.Sugar one cup.
3.Dry khoya one table spoon. 
4.Few drop of yellow food color.
5.Few pistachios for garnishing.
6.Few saffron stands.
6.One and half cup water.

Process:
In a plain surface kneed the chana or Indian cottage cheese with your palm till it become very soft. (How to make chanana at home? For that go through my (kesariya rasogolla) recipe.

Now mix the yellow food color into the chanda and mix well and again kneed it for another 5 mints.

Now make some flat oval shape chocmchom and keep it aside.

Now in a large vessel start making the sugar syrup with the help of sugar, saffron stands and water.

When the sugar melts completely and start boiling add the chomchom’s into the sugar syrup and cover with a tight lid and cook for 10 mints. 

Now reduce the heat and cook for another 15 mints. Let it cool.

Now take out the chomchom from the syrup and garnish them with khoya and pistachios. 

Serve cold or in room temperature enjoy.

Homemade Baked Sugar Doughnut or Donut

Last Few days my 18 months old daughter stopped taking solid foods and she refuses to eat rice roti everything. As a mother it’s become a great challenge for me to feed her solid foods anyhow. So I started asking my friends who are mom also and they gave me few useful suggestion.  As well as I read few of the articles in Google where most of the moms said give her something different but which has the protein and calcium too. So I decided not to force her with the daily meals and better to try something different for her.

Especially for her I made some SUGAR DOUGHNUTS or DONUT  which has milk, butter, flour so at a time she can eat some protein and calcium too. The recipe is very easy and a perfect breakfast or you can pack this for lunch box also. But honestly speaking me and my husband we both  also enjoyed the DONUTS with her. Being a mother every day we have to face some new challenges and any how we have to overcome from the situation.

DONUTS are very famous in US and UK, it has two kinds of shape one is RING DONUTS and FIELD DONUTS. DONUTS are basically a fried food but this one is for my daughter so I baked it. And for giving some nice look I decorated them with some icing sugar and chocolate.

Preparation time: 15 mints.
Baking time: 10 to 12 mints.

Ingredients:
1.One cup all-purpose flour.
2.Two spoon butter.
3.One tea spoon dry yeast.
4.A pinch of salt.
5.One table spoon sugar.
6.One small cup of milk.
7.Two table spoon icing sugar.
8.One tea spoon vanilla essence.
9.One table spoon of coco powder.
10.Some more flour for making the dough.
11.One tea spoon cinnamon powder.

Process:

Luke warms the milk in microwave and adds one tea spoon butter into the milk and stir till the butter melt completely.

In a bowl add the flour, salt, sugar, dry yeast and mix well. Slowly add the butter and milk mixture and vanilla essence and make a smooth dough. 

Now in a plain surface add some flour and knead the dough nicely till it become very soft and smooth.

Now take another bowl and sprinkle some flour, now put the dough inside the bowl and cover with a foil paper and keep it a warm place for 1 hour.

Now with the help of a rolling pin roll it out to about 1/2-inch thickness on a lightly floured counter.

With the help of any round bowl or if you have doughnout cutter cut the circles in the dough.

Now take one small round shape cutter to make the hole of the doughnuts. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don’t fill in the doughnut hole with the puffiness of the dough. After cutting the first set of circles bring together the 
extra dough and again do the same process.

Now put the doughnuts in a tray and cover with a greased plastic wrap for 20 mints.

Now bake them in 375 F for 8 to 10 mints or till both the sides turn brown.

Now take one small bowl and add the icing sugar vanilla essence and some milk and make a smooth mixture.

In a separate bowl add the icing sugar and cinnamon powder and mix well.

Now in a different bowl add the one tea spoon of butter and the coco powder and mix well.

Now brush the butter mixture into the DOUGHNUTS and sprinkle the icing sugar and cinnamon powder mixture into that.

And for few doughnuts brush the butter and coco powder mixture decorate them with the icing sugar and milk mixture.

You can keep the DOUGHNUTS in fridge for few mints till the icing sugar and butter become stiff.

Kesariya Murg or Saffron Chicken

KESAR or SAFFRON is one of a very old and famous spices come from a flower called Crocus sativus which is commonly known as saffron cocrus. From very old days people use this in food to bring a nice yellow color and flavor. Previously in my many post I used this saffron but never added saffron in any Non – Veg preparation before. But last night I prepared one Chicken preparation with Saffron and named it KESARIYA MURG OR SAFFRON CHICKEN. Few normal ingredients but this saffron made the dish extraordinary.

Previously I thought it’s not going to work together in gravy, but believe me I am so wrong the dish was awesome. It feels great when I experiment with new stuffs and get a positive result. Chicken with a new twist is always a hit item in my home hope it will be same for all of you. 

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

Ingredients:
1.Chicken : 500 gm (boneless or with bone u can use any one).
2.One medium sliced onion.
3.Four to five clove minced garlic.
4.Two table spoon tomato and green chili paste (I use half tomato and two green chilies).
5.Half tea spoon red chili powder, A pinch of cinnamon powder.
6.Few saffron stands soaked in Luke warm milk.
7.Few coriander seeds, few cumin seeds, few black pepper (dry roast and make a fine spice powder in grinder).
8.One table spoon cashew nuts paste.
9.One table spoon heavy cream.
10.Two dry red chilies, 2 to 3 cloves.
11.Salt and sugar as per taste.
12.Sunflower oil for cooking.
13.Half tea spoon ghee.

Process:

Wash and clean the chicken pieces, now marinate the chicken pieces with some salt, cinnamon powder, red chili powder and minced garlic.

Now add the cashew nuts paste into that saffron soaked milk and keep it aside.

Now add some oil in a vessel and add the chopped onions and fry till they become transparent. 

Now add the chicken pieces and stir for some time.

Now add the tomato and green chili paste and stir till the oil come out. Now add little warm water and cook with a lid for 5 mints.

Now add the saffron soaked cashew nuts paste with milk and some sugar, mix well. Cook with a cover for another 5 to 8 mints.

Now remove the lid and add the dry roasted powder and some salt, mix well. In a different pan add the ghee and fry the red chillies and cloves.

Now add the fried red chilies and the cloves into the top of the chicken gravy.

Your KESARIYA MURG is ready to serve hot with Roti or Paratha enjoy…

Crunchy Onion Ring

A perfect evening with CHA AND TAA, u guys might be thinking what is calling TAA. We Bengalis can’t think a cup of tea without something. And that something means Taa, everyday same problem for me. My daughter is able to take table foods and that’s why sometime I make food according to her also.

So I made some CRUNCHY ONION RINGS and they were so yummy. Very easy and quick recipe and perfect evening snack for kids too. An easy snack for some surprise guests. This ONION RING’s are very famous in almost every fast food shop. We used to purchase ONION RING while going out but now I can make this at home only. My daughter just loved it I am really happy to see her eating something different in her growing age.

Preparation time: 5 mints.

Cooking time: 10 mints.

Ingredients:

1.One medium size yellow onion.

2.Two table spoon all-purpose flour.

3.Two tea spoon rice flour.

4.Two tea spoon corn flour.

5.A pinch of black pepper powder.

6.A pinch of red chili powder.

7.Salt.

8.Three table spoon bread crumb.

9.Sunflower oil for frying.

Process:

Peel the onion first then cut into 1/4-inch thick rounds. Separate rounds into rings.

Take one big bowl and add all the dry ingredients (except salt and bred crumb) add some water, and make one smooth batter.

Now dip the onion rings into the batter and then roll them in bread crumb.

Now deep fry the rings till both the side turn brown. Soak extra oil in a paper towel and sprinkle the salt into the ONION RINGS.

Your ONION RINGS are ready serve hot with tomato ketchup.