Fish Stuffed Spinach Cutlet

Ingredients:

16 spinach leaves

3 Fried pieces of Rohu fish

1 tbsp of garlic-ginger paste

Half pc of finely chopped onion

1 tbsp of chopped coriander leaves

1 tsp of chopped green chillies

1 pc of eggs

3 tbsp of corn flour

4/5 spoons of semolina

Salt to taste

Oil for frying (white oil or mustard oil as per your choice)

Method:

1. Remove the bones from the pieces of fishes.

2. Add ginger-garlic paste, chopped onion, chillies, coriander leaves, salt to it and mash it well in hand.

3. Heat water in a pan and add a pinch of salt to the water.

4. Put spinach leaves one by one. Keep those leaves in water for few minutes.

5. Keep those leaves out of the water.

6. Beat egg finely and add corn flour to make batter.

7. Heat oil in frying pan.

8. Dip one leaf in the batter and then put some amount of mashed fish into the leaf.

9. Cover it with one more leaf.

10. Now dip it in batter once again.

11. Put it in frying pan to fry till little brown. Make sure that you are not deep-frying it.

12. Repeat above steps 8 – 11 till you get 8 fried cutlets.

13. Now put those cutlets in batter once again.

14. Roll them in semolina and deep-fry till it gets brown.

15. Serve with tomato sauce or mustard sauce. 

For other snacks recipes click here. 

Red Spinach Stir Fried

Ingredients:

1 bunch of red spinach (chopped)

1.5 tbsp of ground nut (dry roasted)

1 tbsp of poppy seeds

2 pc red chillies

4/5 pods of garlic (crushed)

Salt to taste

Mustard oil to fry

Method:

1. Heat oil in a frying pan or wok.
2. Add red chillies and garlic pods to it and fry for 2 minutes.
3. Add chopped spinach leaves and stir well for 5-7 minutes.
4. Add poppy seeds and then salt as per your taste. Stir well frequently as if it doesn’t get burn.
5. Add ground nut to it. And cover it with a lid.
6. When you find the spinach had dried up, remove from the flame and stir once finally.

Sabu Dana Tikki

Ingredients:

1.5 cup of Sabu dana (over night or 8 hours soaked)

1 pc boiled potato

2 tbsp Dry-roasted peanuts

2 tbsp of chola sattu (optional)

2 Green Chilli (chopped)

1 tsp ginger paste

½ cup of Milk

1 tbsp Coriander leaves

½ tsp of cumin seeds

1 tbsp red chili powder

Salt to taste

Oil for frying

Method:

Mash potato with green chilli and coriander leaves. Add soaked Sabu dana and dry-roasted peanuts to it. Mix well. Add sattu to it and mix well. (Optional)

Add milk and mash and mix well and make a dough.

Make small size balls from the dough and press little from the top.

Heat oil in a frying pan Place those balls one by one to fry.

Drizzle few drop of oil beside balls while frying.

Make sure that the balls are fried from the both side.

Serve with white curd.

Salmon fish curry

Ingredients:

7/8 pcs of Salmon fillets (boneless)

1 tbsp of turmeric powder

1tbsp of chopped garlic, onion, ginger, green chilis

½ pc of chopped tomato

2 tbsp of chopped capsicum

1 tbsp of coriander powder, chilli powder, refined oil

Salt to taste

½ cup of water

Method: 

• If you are using a full size salmon fish, cut it into small equal pcs. I used canned salmon fillet.  
• Take those fillets in a bowl and add turmeric powder and salt. Keep it aside for 20 minutes.
• Heat refined oil in a frying pan and reduce the heat. Fry the fillets on both sided on medium heat. Make sure that the fillets don’t get deep-fried. Keep them out of oil and set aside.
• In the same oil in pan add garlic, ginger, onion, green chilli one by one. Fry them till little brown.
• 
  
• Now add turmeric powder, coriander powder, red chilli powder. Cook for 1 minute.
• Add chopped capsicum and tomato to it. Cook it well till both the tomato and capsicum pcs get soft.
• After 1-2 minutes if you find smooth paste in frying pan, pour water into it.   
• Cover the pan with a lid and cook it for few minutes in medium flame.
• Keep the pan out the flame.
• Serve it with hot rice or spaghetti.

Besan Burfi

Ingredients:

2 cups of gram flour (besan)

1 cup of curd

1 tsp of green chilli paste, ginger paste, lemon juice

½ tsp of turmeric powder

Pinch of asafoetida

Oil

Salt to taste

Method:

Take gram flour and curd in a bowl and add water. Mix them well to make smooth batter. Thick consistency should be there in the batter.

Add salt and keep it aside for 3-4 hours. You can cover it with a lid.

After 3-4 hours, add ginger, chilli paste and turmeric powder to the batter and mix it well.

Now take little oil, lemon juice and asafoetida in a bowl and mix it well. Add it to the batter and again mix the batter well.

Take a baking pan/dish and grease it well and pour the batter into it.

Take water in pressure cooker and keep it ready on gas.

Steam the baking pan/dish for 10/12 minutes.

Now remove from the heat. Let it cool down for sometimes. And cut it into big cubes.

Balushahi

Ingredients:

2 cups of all purpose flour (Maida)

1.5 tbsp of ghee

1.5 tbsp salt

Pinch of baking soda

1.5 cup of water to make dough and sugar syrup

2 cups of sugar for making sugar syrup and coating

Oil to fry

Method:

1. Take flour, baking soda, salt and ghee in a bowl. Mix them well to make soft dough. Add water while making the dough. Keep it aside for 1 hour at least.
2. After 1 hour make 7/8 round balls with this dough. Put any of your fingers to make a dent inside the each ball.
3. Heat oil in deep bottom pan and deep fry both the sides of each ball. Flip them carefully while frying. You can fry 3-4 balls at a time. Remove all fried balls from oil and keep aside.
4. Now make sugar syrup. Take 1 cup of sugar and 1 cup of water in a deep bottomed aluminum pot. Boil them till you find the sugar got dissolves in the water. It would take approximately 10 minutes. Keep all deep fried balls in the sugar syrup for 10/15 minutes. After that keep those balls (balushahi) aside. Your balushahi is made now.
5. If you want to make them sugar coated, you need to reserve the sugar syrup.
6. Take 3-4 tsbp. of sugar syrup in a pan and add 1 tbsp sugar to it. Boil and stir frequently till syrup thickens. Otherwise you can put your 2-3 fingers in hot syrup to check the thickness of the syrup. You will find a string appeared between your fingers.
7. Put balushahis in this sugar syrup one by one and gently stir for 10 minutes. Keep all balushahis aside over night or at least 6-7 hours. Next morning you will find bring sugar coating appeared on balushahis.

Tips and tricks for Gulab Jamun

Tips for making Gulab Jamun:

• Always place Gulab Jamun in hot syrup for 20 minutes before serving.
• Don’t fry Gulab Jamun balls in high heat, otherwise them will become hard inside.
• Using too much baking soda is not a good idea. Gulab jamun may break apart while you are frying.
• Gulab Jamun should not be placed in the syrup right after frying. Because it will become stringy and will lose its actual shape.

Tricks to change Gulab Jamun into different dessert :

• When your Gulab Jamun is made, cut them into two pieces. Garnish with sliced almonds and pistachios.      

What makes your Uraad Daal Khasta Kachori puffy?

1. Don’t forget to add asofoetida to the dough. It ensures that all the kachoris puff well.
2. Don’t put kachori is hot oil. Turn down the flame to medium or low. Otherwise kachori will get burned.
3. If kachori puffs up from one side, even before the turning the side, daal masala mixture will stick to one side only.
4. To make sure that daal masala mixture is on the both sides of the kachori, you need to turn kachori over in the medium hot oil, before it starts puffing. 

Click here to get the recipe of Uraad Daal Khasta kachori

Gulab Jamun

Ingredients:

Non fat milk powder (I used Nestle milk powder) – 1 cup

All purpose flour (Maida) – ¼ cup

Butter (I used Amul butter) – 3 tbsp

Milk – ¼ cup

Baking Soda – a pinch

Sugar – 2 cups

Water 1.5 cups

Cardamom Seeds – 5/6 pcs

Refined oil for deep fry the balls

Method:

1. Grind cardamom seeds.
2. Take water in large pan and add sugar and cardamom.
3. Now bring it to boil.
4. After few minutes, remove the pan from the flame.
5. Now keep stirring the syrup until the sugar gets dissolved into the water.
6. Keep it aside.
7. Now get prepared for making balls for Gulab Jamun.
8. Take flour, milk powder and baking soda in bowl. Add butter to it and mix well.
9. After that add milk and make soft but sticky dough. Keep it aside so that milk powder can absorb extra milk.
10. If you find, dough is dry, don’t add water. In that case you need to add more milk to make it soft.
11. Now grease both of your hand palms to knead the dough. Divide the dough into few equal portions. And roll them into small round balls. About 20 balls you can make.
12. Heat the oil in a deep bottom pan. Keep the flame in medium heat. Place 3 or 4 balls one time in the oil. Now fry them till they get evenly dark brown in color.
13. Keep them aside once they are fried. Let them cool down.
14. Repeat this process for frying other balls.
15. Now place them in the hot syrup. And let them be there for at least 45 minutes.    

Uraad Daal Khasta Kachori

Ingredients: 

For the Kachori:

250 grams refined flour (Maida)

2 tbsp of Semolina (Sooji)

1 tsp of salt

White oil to fry and to mix with refined flour

For stuffing inside the kachori:

½ cup of white urad daal(white)

2 tbsp of fennel seeds (Crushed) and chilli powder

2 pc green chillies

1 tsp ginger

½ tsp of each powder (garam masala powder, asafoetida, coriander powder, baking soda)

White oil to fry

Method:

1. Wash Uraad Daal well and soak it for 4 hours. Then drain the water.
2. Take refined flour, semolina, salt, 2 tbsp white oil in bowl and mix them well with water. Make soft dough. Keep it aside for few minutes.
3. Grind soaked uraad daal, fennel seeds, chopped green chillis and ginger in grinder. Take it in a bowl and add red chilli powder, coriander powder, 1 tsp oil and mix well. Now add asafetida to the mixture.
4. Take a small lemon size ball of the dough and flatten it. Now stuff 2 tsp of Uraad daal mixture in it and seal the edges of the flattened dough. Roll it to make a thick kachori.
5. Now heat the oil in a deep bottom wok. Turn down the flame to medium and add kachori to it one by one. Start flipping the kachori very often, almost every few seconds. Make sure that karchori has been cooked well from both the side. If you find the color of Kachori became brown and crispy, make sure that your kachori ready and puffed completely. Then take it out of the wok. Repeat this process for frying all Kachoris.

Know about tips to make your kachori puffy. 

Urulai Roast

Ingredients:

6 Potatoes (cut into small pieces)

2/3 tbsp of Mustard Oil

A pinch of asofetida

½  tsp of mustard seeds, cumin seeds, urad lentil,

2 pc onions (chopped)

½ turmeric powder

Salt

To make spicy powder:

2 red chilli

1 tbsp urad lentil

1 tbsp chana lentil

½ tsp black pepper and coriander seeds

Method:

To make powder

1. Mix all lentils, red chillis, black pepper and coriander seeds and dry roast.
2. Let it cool down and then grind it to fine powder.
3. Keep it aside

To make the curry

1.      Wash potatoes and cut into small pieces.
2.      Boil it till soft. You can add salt to water while boiling the potatoes.
3.      Peel the skin of potatoes once the boiling is done.
4.      Heat oil in a deep bottom pan.
5.      Add asofetida and then mustard seeds, cumin seeds, urad lentil one by one and wait for few seconds to get it crackled.
6.      Add chopped onion and stir them still it gets the color like golden brown
7.      Add potato pieces and stir for few minutes.
8.      Add spicy power and stir them with potato pieces in low flame. Stir  gently so that potatoes get coated with spices, onion etc.
9.      Remove from the flame and serve with hot rice.

Chutney made of Dates and Tamarind / Khejur ar Tentul er Chutney

Ingredients:

1 full cup of Tamarind

7/8 pieces dales

1 cup of sugar

1tbls chopped ginger

2 tsp chilli powder, garam masala and roasted cumin powder respectively

Sale to taste

Water

Method:

1. Remove the seeds from both the tamarind and dates.
2. Soak tamarind only in water in a bowl. Keep it for minimum 1.5 hours.
3. Now mix both of them well into water and pressure cook for 2 whistles.
4. Once down, keep it aside till it cools down.
5. Mash it with your hand.
6. Now put it in the oven. Once it starts boiling add sugar, ginger, cumin powder, garam masala.
7. Stir it for few minutes and then remove from oven.
8. Now keep it at room temperature and when cool down, serve it as chat or dip with any snack. 

Dahi Arbi / Colacosia with white Curd / Doi Kochu

Ingredients:

250 grams Arbi / Kochu / Colacosia

1.5tsp refined flour (Maida)

1 cup Curd

1 glass of water (approx.)

1tsp Ajwain / Carom Seeds

2 pcs of Cardamom pods, whole cloves and cinnamon sticks

1.5 tsp ginger

1tsp turmeric powder

2 pcs green chillis

Salt to taste

2 tbs Lemon Juice

Method:

1. Take curd in a bowl and add flour into it. Then mix them well so that it does not get curdled.
2. Wash the Arvi and pressure cook them for 2/3 whistles. Peel off the skin.
3. If you find the arbi is still not soft, cut them into few roundels and fry those roundels in oil till those get golden in color.
4. Heat oil in a pan and add carom seed, Cardamom pods, whole cloves and cinnamon sticks. Then add ginger and green chillies. Then immediately pour in water.
5. Once the water starts boiling, add curd mixture and keep stirring.
6. Then add arvi roundels and keep stirring to avoid curdling.
7. Now add some amount of lemon juice to it. You can also add coriander leaves.
8. Serve hot with rice.