Aloo Potol Chingri (Prawn)

Parwal (potol in Bengali) 

Welcome back all my dear friends. Sorry for keeping you all waiting for such a long time. Lets start with a recipe by my mother. I think you might not know this vegetable. But in Bengal, potol (aka parwal in Hindi) is a summer vegetable and very popular. Potol is a versatile vegetable that can be cooked into various dishes like masala potol, fried potol, potol curry, stuffed potol and so on. Its helps in digestion and prevents constipation. 

Todays recipe is a popular dish from the heartland of Bengal. Its a delicacy cooked during olden days during feasts on occasions like marriage, family get together and new year. and But today's recipe is little rich generally prepare in occasion like marriages or lunch parties. In Bengal it is known as "Aloo Potol Chingri" and if want to make it in pure vegetarian style then don't add the prawns. Here goes the recipe...

Preparation time: 15 mins

Cooking time: 30 mins

Serves: 4-5 people

Ingredients:
Potol (parwal) 300gms- peeled & cut into half

    Aloo (potato) 2 medium size peeled & cut into cubes

    Prawn (chingri)- 200gms (15-20pcs) cleaned & cut into half

Onion - 1 medium size finely chopped

Ginger -1tsp paste

Garlic - 1tsp paste

Tomato - 1 medium size puree

Jeera (cumin seed)- whole 1tsp

Turmeric powder- 1/2 tsp

Red chilli powder- 1/2 tsp

Dhania powder - 1tblsp

Salt as taste

Sugar 1/2 tsp

Garam Masala - 1/2 tsp paste(clove, cinnamon &cardamom)

 Ghee - 1tsp

 Mustard Oil- 1/2 cup

Instruction:

• Marinate prawns(chingri) with salt & turmeric powder.
• Take a karai add oil fry potatoes and potol (parwal) separately and keep aside. 
• Take oil again slightly fry the marinated prawns and keep aside.
  

• In that oil add jeera saute little then add the chopped onion and fry till it turns light brown.
• Add the ginger garlic paste and fry it.
• Add tomato puree and mix all the dry masalas and fry it still oil separates.
• Add fried potato and potol (parwal) and mix all together.
• Add half cup of water and let it boil for 5-6mins with a cover in medium flame.
• When both veggies get boiled then add fried prawns.
• Again cover it for flavour for 2mins.
• Add garam masala paste in higher flame.
• Add ghee, cover it, switch off the gas and wait for a while. 

          Serve hot with rice and I am sure fish lover will like it. This is a typical Bengali cuisine so I wish all non-vegetarians try out this recipe and give me feedback. 

Peas Kachori with chatpata aloo

Hello friends! Winter is an awesome time for fresh green peas. Wanted to share this awesome breakfast recipe which is perfect for Sunday winter mornings! :-) 

Preparation time: 40 mins

Cooking time: 30 mins

Serves: 3-4 people

Instructions:

Filling for kachoris

• Green peas - 500 g without cover
• Onion seeds (kalonji/kalojeera) - 1 teaspoon
• Asafoetida (Hing) - ¼ teaspoon
• Sugar - 2 teaspoon
• Roasted & grinded masala - 1 teaspoon cmin & 3 dry red chillies

Dough

• White flour (maida) or wheat flour (atta)
• Oil - 1 tablespoon
• Salt & sugar as per taste 
• Slightly warm water 

Chatpata Aloo (potato)

• Normal potato / small potato - 500 g boiled
• Green peas - 100 g
• Onion - 2 big size (1 finely chopped + 1 boiled paste)
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Tomato - 1 big made to puree
• Melon seed - 1 tablespoon
• Poppy seed - 1 tablespoon
• Green Chillies - 2-4
• Coriander powder -1 teaspoon
• Turmeric Powder - 1 teaspoon
• Red chilli Powder - ½ teaspoon
• Coriander Leaves - chopped
• Water - 1 cup
• Oil - 2 tablespoon

Preparation:

• Make a paste of parboiled peas.
• In karai take little oil and add onion seeds and asafoetida.
• Add the peas paste to it and stir till it dries up excess water.
• Add sugar and roasted powder then filling will be ready.
• Make equal size of small balls of dough.
• Insert the fillings in the balls and make like puris.
• Fry the puris in deep pan and Kachuri is ready.
• Boil the potatoes and peel off the cover.
• In a pan add oil then onion and fry till it turns light brown in colour.
• Add ginger and garlic paste, green chilli and tomato puree.
• Add masalas and fry till oil separates.
• Add melon and poppy paste.
• Add the boiled potatoes and mix it well.
• Then add water and cover it for 10mins
• Garnish it with coriander leaves.

Delicious Kachuri with Chatpata aloo is ready and must be served hot. Enjoy and please don't forget to leave your comments in the feedback section.

Scrambled Egg Cheese Sandwich

Hi friends!, I have never posted anything in breakfast or snack so this time lets have some snack recipe quick and easy. Hope all will like this tasty and yummy recipe.

Preparation time: 15 mins

Cooking time: 15 mins

Serves: 3-4

Ingredients

• Bread slice - 6
• Butter - 2 tablespoon
• Carrot - 1 shredded
• Onion - 1 finely chopped
• Tomato - 1 small finely chopped
• Capsicum - 1 small finely chopped
• Garlic - 2 cloves finely chopped
• Potato - 1 small boiled
• Egg - 2
• Processed Cheese - 3 slices
• Black pepper - ½ teaspoon
• Chilli flakes - ½ teaspoon
• Sugar - ½ spoon
• Salt as per taste
• Oil - 1 teaspoon

Instruction

For stuffing:

• In a karai heat oil.
• After heating add garlic.
• Add onion and capsicum and fry it little.
• Add tomato and keep on stirring
• Add potato and carrot and fry it.
• Add salt, pepper, chilli flakes and sugar.
• Make a place in between slightly fried veggies and add the eggs.
• Sprinkle a little salt and mix all.
• Lastly, add the shredded cheese.

For Sandwich:

• Butter the two divided bread slices.
• Add the half cheese slice at one slice.
• Put the stuffing and close with another slice.
• Put it in Sandwich maker or roast it on tawa in low heat.

Your Breakfast is ready! Yummy, tasty & crunchy sandwich serve with tomato ketchup and pudina chutney (if available).

Shorshe Shim (Flat Beans in mustard)

Hi friends, this time I wanted to share a typical Bengali recipe made using mustard. In fact Bengalis love mustard and you can find it in various Bengali recipes. The following is a vegetarian recipe made from flat beans with of course mustard.

Preparation time: 10 mins

Cooking time:15 mins

Serves: 3-4

Ingredients: 

• Flat beans- 300 g
• Onion seeds (kalonji/Kala jeera) - 1/2 teaspoon
• Tomato - 1
• Mustard seeds - 1 ½ teaspoon
• Poppy seeds - 1 teaspoon
• Green chilli - 2
• Turmeric powder- ½ teaspoon
• Sugar - ½ teaspoon
• Salt as per taste
• Coriander leaves - chopped
• Mustard oil - 1 tablespoon

Instructions:

• Cut head & tail of the flat beans and divide it into half.
• Slightly boil the flat beans and drain the water.
• Make a paste of mustard seed, poppy seed and 1 green chilli
• Take karai and add mustard oil & heat it.
• Add onion seeds and fry it with slitted green chillies.
• Add mustard and poppy seed paste and stir it.
• Add the tomato puree and fry it till oil separates.
• Add the boiled flat beans and mix well.
• Add little water and close the lid in low flame for 5mins.
• Add sugar and higher the flame.
• Add coriander leaves.
• Add salt as per taste.
• Spread little mustard oil and cover the lid and switch off.

Hope all will love this spicy bean recipie! Please leave your comments in the feedback section.

Rasbhara

Hi everyone!
The festive season with Saraswati Puja kept me busy and hence was not able to post new recipes.  Now I am back with another interesting recipe for a dessert. This sweet is ideal for prasad for puja at home or it could also help those away from home to satisfy the cravings of homemade sweets!

Preparation Time: 15 mins
Cooking Time: 30 mins

Serves: 7-8 people (15-20 pieces)

Ingredients:

• Sweet potato - 2-3 medium to large sized
• White Flour - 2 tablespoon
• Sugar - 2 cups
• Cardamoms - 3-4 pieces
• Water - 3 cups
• White oil - 1 cup

 Instruction:

• Boil the peeled sweet potatoes
• In a flat pan mix the sugar and water and boil it until sugar melts and syrup is ready.
• Add ground cardamoms and let the syrup cools down.
• Mash the boiled potatoes with white flour.
• Make medium sized balls (roughly 1 inch in diameter)
• Heat the oil in deep non-stick kadai.
• Fry the balls in boiling oil in high flame.
• Lower the flame once the balls turn light brown.
• Once the balls turn deep brown, turn off the heat.
• Immerse the fried balls in sugar syrup

Delicious sweet is ready to eat!

Please try it out and share your feedback!

Chinese Rohu

Hi friends,
Hope all are fine and liked my last fish recipe. Its time again for another interesting recipe using fish.

Chinese Rohu 

Prepataion time: 20 mins

Cooking time: 10 mins

Serves : 3-4 

Ingrediants:

• Rohu/Catla Fish - 3-4 pieces
• Garlic cloves - 4-5 pieces chopped
• Onion - 1 small sliced
• Capsicum - 1 small cubes
• Tomato - 1 big puree
• Onion Seeds (Kalojeera/ Kalonji) - 1 teaspoon
• Celery Seeds (Radhuni) - 1/2 teaspoon
• Green Chilli- 1 chopped
• Tumeric powder - 1 teaspoon
• Red chilli powder - 1 teaspoon
• Tomato Ketchup/Sugar - 2 teaspoons
• Salt as per taste
• Oil - 2 tablespoons

Instruction:

• Marinate the fish with salt and turmeric powder keep for 5 mins.
• Fry the marinated fish in oil and keep aside.
• In a pan add oil and celery seeds and then add onion seeds.
• Add garlic fry it little and then add green chillies, onion and capsicum and slightly fry it.
• Add all masalas and stir it.
• Add tomato puree and stir till oil seperates.
• Add tomato ketchup, sugar and water as required for gravy.
• Add salt as required.

Serve this lovely Chinese fish Rice/ Fried rice.

Enjoy it! Please give your valuable feedback.

Kesari Shahi Tukra

Happy New Year! Hope all of you have great 2018 ahead. I thought of sharing some sweetness in the air in the new year. So its time for some desserts.

 

Kesari Shahi Tukra

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 3-4 people

Ingredients: 

• Bread (white or brown) - 4 slices
• Milk - 1/2 litre
• Condensed milk - 100 g
• Khoa/Mawa - 50 g
• Kesar - 1 pinch
• Sugar - 1/2 cup
• Water- 1/2cup
• Ghee - 2 tablespoon
• Tutty Fruity - in various colours for decoration

Instructions:

• Boil the milk and reduce half and keep stirring.
• Add kesar and milk will trun little yellowish in colour.
• Add condensed milk.
• Add Khoa or Mawa in it.
• Add 4 - 6 teaspoon sugar to make it sweeter taste.
• After milk become thick (like Kheer) then turn off the gas.
• In a pan add sugar and water and boil till turns to syrup.
• Spread ghee on the both sides of bread.
• Fry the slice till it turns light brown in colour.
• Dip the fried slice in the sweet syrup and keep in a bowl.
• Spread the kheer above the fried slice.
• Decorate it some tutty fruity.

Serve it slightly hot !! Enjoy this desert at home and definitely you all like it.

Please try this out with your home ingrediants and give feedback.

Cheesy Catla Korma

Today's preparation is with Catla (Indian Carp) which is a staple for Bengalies and several people across Assam, Orissa and Bihar. I have added a twist to it with cheese, posto (poppy seeds) and cashew nuts. Hope you like it!

Cheesy Catla Korma

Preparation time: 20 mins
Cooking time: 30 mins
Serves: 4-5 people

Ingredients:

• Catla/Rohu - 4-5 pieces
• Black peppercorns - 5 whole
• Garam masala- whole (2 cardamoms, 1 cinnamon & 2 cloves)
• Onion - 2 medium size
• Garlic paste - 1 teaspoon
• Ginger paste - 1 teaspoon
• Poppy seeds - 1 teaspoon
• Melon seeds - 1 tablespoon
• Cashewnut - 4-5 pieces
• Dry red chilli - 2 pieces
• Curd - 2 tablespoon
• Cheese - shredded 1/2 cup ( I used Amul processed cheese)
• Salt & sugar as per taste
• Ghee - 2 tablespoon
• Oil - to fry

Instruction:

• Marinate the fish with salt and keep aside for 10 mins.
• Take oil in a pan and lightly fry the fish.
• Boil the onions and make a paste. (white paste)
• Make a paste of poppy seeds, melon seeds and cashew nuts. 
• Add ghee in a karai then put peppercorns, dry chilli and whole garam masala.
• Add the onion paste, garlic paste and ginger paste and fry it.
• Add the white paste and fry it till oil separates.
• Add water and let it boil.
• Add the fried fish and boil it with covered lid in low to medium flame.
• Add curd after whisking it nicely.
• Add salt & sugar as per taste.
• Add the shredded cheese as garnishing and cover the lid and switch off the gas.

Serve it hot with rice or pulao. 

It gives me great pleasure to see your feedback and shares on social media. Please keep sending me your feedback and share my posts if you like them. 

Capsicum Dal Fry

Hello Friends! Thanks a lot for all of your support. I got inspired to try my next easy recipe for all of you using capsicum, which is readily available during winter. Try this out as a daily food and give your feedback.

Capsicum Dal Fry

Preparation time: 10 mins

Cooking time: 15 mins
Serves: 4-5 people

Ingredients:

• Masoor dal - 200 g
• Garlic - 8 cloves finely chopped
• Onion- 1 medium finely chopped
• Tomato - half finely chopped
• Capsicum - 1 small finely chopped
• Green chilli - 1finely chopped
• Celery seeds (Radhuni) - 1/2 teaspoon
• Onion seeds (Kala jeera/kalonji) - 1/2 teaspoon
• Bay Leaf (Tej pata)  - 2
• Dry Red Chilli - 2
• Turmeric Powder - 1/2 teaspoon
• Coriander Powder - 1/2 teaspoon
• Cumin Powder - 1/2 teaspoon
• Red Chilli Powder - 1/2 teaspoon
• Salt & Sugar - as per taste
• Coriander leaves - for garnishing

       Instruction:

• Pressure cook the dal and boil it and keep aside.
• Take a kadai put little oil add bay leaf and dry chilli and fry it.
• Add celery seeds and onion seeds.
• Add garlic, onion and capsicum then lightly fry it.
• Add green chilli and tomato add all masalas and fry it.
• Add boiled dal and mix it well and cover it in low heat for 5mins.
• Add salt and sugar as per taste.
• Garnish it with coriander leaves.

Serve hot with Rice/Roti/Paratha.

Enjoy this yummy daal during this winter season and give your feedback!

Lasuni Baigan

Hello everyone! I am super excited to share the first recipe on my newly created blog. Please try this recipe and send me your feedback.

Lasuni Baingan
Preparation time: 30 mins
Cooking time: 20 mins
Serves: 3-4 people

Lasuni Baingan

Ingredients

1. Brinjal - 1 large
2. Onion - 1 large finely chopped
3. Garlic paste - 1 tablespoon
4. Tomato - 1 finely chopped
5. Red chilli powder - 1 teaspoon
6. Dry mango powder - 1 teaspoon
7. Whole garam masala
8. Green peas - boiled
9. Coriander leaves - for garnishing
10. Sugar & Salt - as per taste

Recipe

• Chop the large brinjal into small cubes (roughly 1-inch cubes).
• Marinate the chopped brinjal cubes with salt and dry mango powder for 30 mins.
• Lightly fry the marinated brinjal cubes in oil and keep aside.
• Heat oil in a pan and add whole garam masala to it.
• Add onion, garlic paste, tomatoes and red chilli powder.
• Fry the masala until the oil separates.
• Add brinjal cubes and mix it well with the fried masala. 
• Cover the pan with a lid and leave it on low heat for about 15 minutes (or till the brinjal cubes become soft).
• Add the boiled green peas.
• Add sugar and salt as per taste.
• Garnish with coriander leaves before serving.

Serve hot with chapati, paratha or rice.

Enjoy and please don't forget to share your feedback!