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. 

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….

Raw Mango Chutney or Kacha Aamer Chutney

For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart. 

Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.

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

Ingredients:
1.Two raw mango.

2.Few mustard seeds.
3.One dRY red chili.
4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).
5.Pinch of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.

Process:

Wash and peal the raw mango, then cut some small thin pieces.

Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.

Fry for some time, then add the turmeric powder and some salt stir for some time.

Now add some water and cook till the mango pieces are half boil

Now add some sugar and cook in very low flame till the chutney become thick.

Now sprinkle the dry roasted fenugreek and fennel seeds powder.

Serve cold and enjoy the sweet and sour taste.

Raw Mango Chutney or Kacha Aamer Chutney

For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart. 

Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.

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

Ingredients:
1.Two raw mango.

2.Few mustard seeds.
3.One dRY red chili.
4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).
5.Pinch of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.

Process:

Wash and peal the raw mango, then cut some small thin pieces.

Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.

Fry for some time, then add the turmeric powder and some salt stir for some time.

Now add some water and cook till the mango pieces are half boil

Now add some sugar and cook in very low flame till the chutney become thick.

Now sprinkle the dry roasted fenugreek and fennel seeds powder.

Serve cold and enjoy the sweet and sour taste.

Paroma Polao

“PAROMA POLAO” the name itself is so gorgeous. I learnt the recipe from my elder sister, as per I remember she learnt the recipe form one of a leading Bengali Magazine call “Sananda”. The recipe is very easy but the specialty of the dish is the flavor of Ajwain or Carom seeds and Fish. It’s been long time I had this dish from my sister’s hand. I think like me all of you love to cook some different rice preparation. Because every time for any kind of get-together or small party I love to prepare some different rice dishes. And this dish is easy and as well as very unique.

The flavor of Ajwain in any rice dish I never saw before and that’s the key ingredients of the polao. But definitely for them who like to have fish. Otherwise instead of fish you can add Paneer in this same recipe.

Preparation time: 10 mints.

Cooking time: 30 mints.

Ingredients:

1.Gobindobhog rice: 1 cup.

2. Ruhu or Katla fish: 4 piece. (cut into cube size).

3.One small potato: Cut into cube size.

4.Few Ajwain or Carom seeds.

5.One bay leave.

6.Clove:2, Cardamom: 2.

7.Half tea spoon turmeric powder.

8.Half tea spoon red chili powder.

9.Half tea spoon minced ginger.

10.Few cashew nuts.

11.Salt and sugar as per taste.

12.Mustard oil for frying the fish pieces.

13.Ghee and Sunflower oil 2 table spoon for polao.

Process:

Wash and clean the rice.

Wash and clean the fish pieces. Now marinate them with little ajwain seeds,salt and turmeric powder.

Now put some oil in a vessel and fry the fish pieces till both the side become little brown. Remove from the vessel and keep it aside.

Now fry the potato pieces till both the side become little brown and keep it aside.

Now take another vessel and add the ghee and oil and slowly add the bay leave, clove, cardamom and few ajwain seeds, after few seconds add the cashew nuts and stir for some time.

Next add the washed rice, turmeric powder and red chili powder. Mix well and stir for some time.

Now add the fried potato pieces, some salt, sugar and enough water. Cook till the water gets reduced to 50%. Then add the minced ginger and fried fish pieces. Cook till the rice done.

Serve hot with any curry but I preferred to have Egg Curry or Fish curry with this.

Paroma Polao

“PAROMA POLAO” the name itself is so gorgeous. I learnt the recipe from my elder sister, as per I remember she learnt the recipe form one of a leading Bengali Magazine call “Sananda”. The recipe is very easy but the specialty of the dish is the flavor of Ajwain or Carom seeds and Fish. It’s been long time I had this dish from my sister’s hand. I think like me all of you love to cook some different rice preparation. Because every time for any kind of get-together or small party I love to prepare some different rice dishes. And this dish is easy and as well as very unique.

The flavor of Ajwain in any rice dish I never saw before and that’s the key ingredients of the polao. But definitely for them who like to have fish. Otherwise instead of fish you can add Paneer in this same recipe.

Preparation time: 10 mints.

Cooking time: 30 mints.

Ingredients:

1.Gobindobhog rice: 1 cup.

2. Ruhu or Katla fish: 4 piece. (cut into cube size).

3.One small potato: Cut into cube size.

4.Few Ajwain or Carom seeds.

5.One bay leave.

6.Clove:2, Cardamom: 2.

7.Half tea spoon turmeric powder.

8.Half tea spoon red chili powder.

9.Half tea spoon minced ginger.

10.Few cashew nuts.

11.Salt and sugar as per taste.

12.Mustard oil for frying the fish pieces.

13.Ghee and Sunflower oil 2 table spoon for polao.

Process:

Wash and clean the rice.

Wash and clean the fish pieces. Now marinate them with little ajwain seeds,salt and turmeric powder.

Now put some oil in a vessel and fry the fish pieces till both the side become little brown. Remove from the vessel and keep it aside.

Now fry the potato pieces till both the side become little brown and keep it aside.

Now take another vessel and add the ghee and oil and slowly add the bay leave, clove, cardamom and few ajwain seeds, after few seconds add the cashew nuts and stir for some time.

Next add the washed rice, turmeric powder and red chili powder. Mix well and stir for some time.

Now add the fried potato pieces, some salt, sugar and enough water. Cook till the water gets reduced to 50%. Then add the minced ginger and fried fish pieces. Cook till the rice done.

Serve hot with any curry but I preferred to have Egg Curry or Fish curry with this.