Poori/Puri bhaji(Puffed Indian bread with potato curry) Recipe

Poori/Puri bhaji(Puffed Indian bread with potato curry) Recipe:

Poori bhaji is a very popular Indian snack . Poori is actually a type of deep fried puffed Indian bread which is enjoyed with bhaji(potato curry).I love pooris and can eat it with or without the bhaji.
Although Poori bhaji is usually served as breakfast or light snack,Poori is also prepared during Diwali or other ceremonial occasion and served with  other vegetarian dish such as payasam.

Puri/poori bhaji

The bhaji or potato curry is traditional spicy south Asian dish and can be enjoyed with rotis or parathas as well.

Poori/Puri bhaji(Puffed Indian bread with potato curry) Ingredients:

Ingredients for poori/puri or puffed Indian bread:

• 2 cups whole wheat flour.
• salt.
• oil.
• water for kneading.
• Another 1/2 cup flour for dusting.

Ingredients for bhaji:

• 2 potatoes,peeled,boiled and cut into small cubes.
• 1 tomato,chopped.
• 1 onion chopped.
• 2 to 3 green chilies chopped.
• 1 tea spoon grated ginger.
• 1/2 cup green peas.
• 1/2 tea spoon cumin seeds.
• 1 tea spoon turmeric powder.
• 1 tea spoon red chili powder.
• 1 tea spoon coriander powder.
• 8 to 9 curry leaves.
• salt.
• oil.

Poori/Puri bhaji(Puffed Indian bread with potato curry) cooking process:

Poori/puri(Puffed indian Bread) method:

1. Sieve the flour with the salt.
2. Add the refined oil and mix well. Add enough water and make a soft but stiff dough.
3. Divide the dough into equal size balls and roll them into small circle,you can use flour for dusting while rolling the pooris.
4. Heat oil in a frying pan for deep frying .Add the pooris in the pan one at a time and start flickering hot oil over it using a spatula so that it will puff like a ball.Now flip gently and fry the other side till it becoms golden brown.Your poori/puri are ready now.Follow the same procedure for rest of the puri/poori that we rolled.

Aloo Bhaji(Potato curry) Method:

1. Heat oil in a pan and add the cumin seeds,when the seeds start to splatter add the ginger,chopped green chilies,curry leaves and stir fry for 30 secs.
2. Now add the chopped onions and chopped tomatoes and fry till the onions become soft.Add the powdered spices(i.e turmeric powder,red chili powder,coriander powder) and stir fry for 1 minute or so.You might have to sprinkle little water so that the spices don't burn.
3. Add the potatoes and green peas and mix well.Add salt and 1/2 cup water and cook till you get a thick gravy.Serve with the poori/puri.

   

   Puri/poori bhaji

Soy chunks cutlet recipe

Soy chunks cutlet recipe:

Soy chunks which are rich source of protein are easy and quick to cook.The recipe that I am sharing today has soy chunks as the core ingredient.I did not boil the soy chunks,instead I soaked them in hot water for 30 to 45 minutes but if you are in a hurry ,you can boil the soy and then follow the rest of the recipe.It is perfect as a snack specially for kids.

Soy Chunks Cutlet Ingredients:

• 1 cup soy chunks.
• 2 bread slices.
• 1 large onion chopped.
• 4 green chilies chopped.
• 2 table spoon chopped coriander leaves.
• 1 tea spoon grated ginger.
• 1 tea spoon turmeric powder.
• 1/2 tea spoon garam masala powder.
• 1/2 tea spoon red chili powder.
• salt.
• oil for deep frying.

Soy Chunks cutlet Cooking process:

1. Soak the soy chunks in hot water for 30 to 45 minutes. Squeeze all the water out of the soy chunks and mash them ,now soak the  bread slices in water ,mash and mix them with the mashed soy chunks.
2. Add the rest of the ingredients(i.e chopped onion,chopped green chilies,chopped coriander leaves,grated ginger,turmeric powder,garam masala powder,red chili powder) except oil to the mashed bread and soy chunks mixture and mix well.
   
3. Make small round balls out of this mixture and flatten them a little to give the cutlet shape.
4. Now heat oil for deep frying and deep fry them one by one,while frying flip the cutlets gently so that they don't break.
   
5. Serve hot with chutney.
   

Patta(Cabbage) gobi ki sabji Recipe

Patta(Cabbage) gobi ki sabji Recipe:

Cabbage or patta gobi as we call it in hindi is a good source of vitamin c and calcium.There are only 25 calories in 100 grams of cabbage.

Although I am not a big fan of cabbage,but I occasionally cook stir fried cabbage(Patta gobi ki sabji as we call it at home) with potatoes for dinner.

It is a healthy and easy recipe and takes about 20 to 25 minutes.I am using locally produced green cabbage for this recipe:)

Patta(cabbage) gobi sabji Ingredients:

• 1 small cabbage or patta gobi(400 grams).
• 2 potatoes.
• 1 onion chopped.
• 4 to 5 green chilies.
• 1 bay leaf.
• 1 tea spoon turmeric powder.
• 2 tea spoon cumin powder.
• 1 tea spoon red chili powder.
• 1 tea spoon grated ginger.
• 1/2 table spoon ghee.
• salt.
• oil.

Patta(cabbage) gobi sabji Cooking process:

1. Wash and peel the potatoes and cut them in small cubes.Now heat oil in a pan and fry the potatoes till they become golden brown.keep aside.
2. Now wash the cabbage and finely chop it.Boil water in a pan and add the chopped cabbage/gobi,boil it for 2 to 3 minutes and drain the water.
3. Now in a another pan heat 2 table spoon oil and add the bay leaf,green chilies,ginger paste and onions,stir fry till the onions become soft.Now add the turmeric powder,cumin powder,red chili powder and saute the mixture for 30 secs..Also add the cabbage/gobi and mix well,you might want to sprinkle a little water so that the spices don't burn.Stir fry the mixture for 2 to 3 minutes.
4. Now place a lid on the pan and cook in low heat for 5 minutes.Add the potatoes and mix with the other ingredients.Add salt and keep cooking in low heat till the cabbage is done.Add ghee and remove from heat.gobi ki sabji is ready,serve with rice or roti.
   

Chire Bhaja Recipe

Chire bhaja(Fried pressed rice) recipe:

Chire bhaja is a popular snack in eastern part of India and generally served with steaming cup of tea or chai .

It is easy to cook and hardly takes 5 minutes to prepare .Chire bhaja goes really well with roasted peanuts .

It does not take a lot of oil to fry the chire or pressed rice, I only used 1 table spoon oil for this recipe.It is crispy,crunchy and ideal as a rainy day snack.Hope you will enjoy it:)

Chire bhaja(Fried pressed rice) Ingredients:

• 1 cup chire(pressed rice).
• oil for frying.
• 1/4 tea spoon black pepper powder.
• salt.
• 1 chopped onion for garnishing.

Chire bhaja Cooking process:

1. Heat oil in a kadhai or frying pan and stir fry the chire(Chiwda) or pressed rice till they become crisp and golden brown(make sure that the chire/chiwda does not become charred brown).Just before removing the fried chire from the pan add black pepper and salt and mix well.
2. Garnish with chopped onion and serve wit tea.
   

Butter Paneer Recipe

Butter Paneer Recipe:

Butter Paneer

Butter Paneer Ingredients:

• 500 grams paneer(Indian Cottage cheese).
• 4 table spoon butter.
• 1 bay leaf.
• 2 table spoon onion paste.
• 2 table spoon garlic paste.
• 1 table spoon ginger paste.
• 1 onion chopped.
• 1/4 cup tomato puree.
• 1 tea spoon turmeric powder.
• 1 1/2 tea spoon cumin powder.
• 1 tea spoon red chili powder.
• 1 capsicum chopped.
• 2 dried red chilies.
• 1 cinnamon stick(1").
• 2 table spoon fresh cream.
• garam masala powder.
• 2 table spoon chopped coriander leaves.
• salt.

Butter Paneer Method:

1. Heat 2 table spoon butter in a pan and add the bay leaf,dried red chilies,cinnamon stick and saute for 30 secs.Now add the chopped onion,onion paste,ginger garlic paste and saute till the onions become soft.
2. Add the turmeric powder,cumin powder,red chili powder and stir fry till the butter separates from the spice mixture.
3. Now add the chopped capsicum and tomato puree and mix well,cook in low heat for 1 or 2 minutes.Also add the paneer cubes,water and salt.place a lid on the pan and cook in low heat for 5 to 10 minutes.
4. Add fresh cream and cook it for 2 more minutes.Add garam masala and garnish with coriander leaves.Remove from heat.Butter Paneer is ready ,serve with rice or roti.

   

   Butter Paneer

Vegetable pakora Recipe

Vegetable pakora Recipe:

Vegetable Pakora

Pakora is a common Indian snack ,consumed with chai(tea).I am using besan or gram flour for binding the vegetable but corn flour can also be used for the same purpose.I have used carrot,potato,cabbage leaves  but you can use any seasonal vegetables,just make sure that they are chopped finely :).Enjoy Cooking !!!

Vegatable pakora Ingredients:

• 2 potatoes ,peeled and finely chopped.
• 1 carrot,finely chopped.
• 2 to 3 cabbage leaves,finely chopped.
• 3 to 4 green chilies,finely chopped.
• 2 onions,finely chopped.
• 1/2 tea spoon garam masala powder.
• 1 tea spoon turmeric powder.
• 4 table spoon besan/gram flour or corn flour.
• salt.
• oil for deep frying.

Vegetable pakora cooking process:

1. Wash and finely chop all the vegetables.
   
2. Mix the all the ingredients except oil with the chopped vegetables.Sprinkle a little water and mix well.
   
3. Heat oil for deep frying in a pan and drop 1 spoon full of the mix that we made in the oil.Deep fry both the sides till they become golden brown.
   
   
   
   
4. Our vegetable pakoras are ready.Serve hot with chutney or tomato sauce.
   
   

   

   Vegetable pakora

   
   

   

   Vegetable pakora

Gobi Paratha Recipe

Gobi Paratha Recipe:

Gobi Paratha

Gobi Paratha Ingredients:

Gobi Paratha Ingredients for the dough:

• 2 cup whole-wheat flour.
• 1 table spoon vegetable oil.
• salt.
• water.

Gobi Paratha Ingredients for the stuffing:

• 1 cup grated cauliflower.
• 1 finely chopped onion.
• 3 to 4 green chilies finely chopped.
• 1 tea spoon cumin powder.
• 1/2 tea spoon turmeric powder.
• 2 table spoon finely chopped coriander leaves.
• salt.
• oil.

Other ingredients:

• 1/4 cup whole-wheat flour for rolling.
• Oil or ghee for cooking.

Gobi Paratha Method:

Dough Preparation :

1. Sieve the flour with the salt.
2. Add the refined oil and mix well. Add enough water and make a semi-soft dough,as you would do  for any paratha/roti.
3. Cover with a damp cloth and keep aside .

Filling Preparation :

1. Wash and grate the cauliflower.
2. Heat oil in a pan and stir fry the finely chopped onions and green chilies till the onions become soft.
   
3. Add the grated cauliflower,salt,turmeric powder,cumin powder and mix well.Fry in low to medium heat till the cauliflower become golden brown.
   
   
   
   
4. Add the finely chopped coriander leaves and mix well.Our stuffing for gobi paratha is ready.

Making Paratha :

1. Knead the dough again and divide the dough into equal parts and roll into smooth balls.
2. Take a dough ball and flatten it by pressing. Place cauliflower mixture on it.
   
3. Make it into a ball again.Seal the edges completely so that cauliflower stuffing does not come out. 
   
4. Roll out the dough ball again into a circle.You can use flour to dust the surface where you will roll the paratha so that the paratha does not stick to the surface. Now your parathas are ready to be cooked.
   
5. Heat oil in a frying pan and place the paratha on it,cook both sides equally,serve hot with yogurt or pudina chutney.

   

   Gobi Paratha

   
   

   

   Gobi Paratha

   
   

Echorer Dalna(Raw Jack fruit Curry) Recipe

Echorer Dalna(Raw Jack fruit Curry) Recipe:

Echorer dalna

Echorer Dalna(Raw Jack fruit Curry) Ingredients:

• 500 grams Raw jack fruit.
• 2 potatoes.
• 2 to 3 dried chilies.
• 2 table spoon onion paste.
• 1 onion finely chopped.
• 3 to 4 green chilies,finely chopped.
• 1 bay leaf
• 2 to 3 crushed cardamom.
• 1(1") cinnamon stick.
• 2 teaspoon cumin powder.
• 2 teaspoon coriander powder.
• 1 tea spoon turmeric powder.
• 1 teaspoon red chili powder.
• garam masala.
• salt.
• ghee. 
• oil.

Echorer Dalna(Raw Jack fruit Curry) Cooking process:

1. Wash and cut the raw jack fruit,this takes time,make sure to rub oil in your hands before you start to cut the jack fruit,this way the jack fruit will not stick to your hand.Now a days canned raw jack fruit is available in most of the supermarkets,if you can find it use it :)
2. Now also peel,wash and cut the potatoes in small cubes.Marinate the potato cubes with salt and turmeric powder and then fry them till they become golden brown.
   
3. Now in another pan heat 2 table spoon of oil,add bay leaf,cinnamon stick,dried red chilies,cardamoms,chopped onions,onion paste and stir fry till the onions become soft.
4. Add the raw jack fruit and stir fry for 2 to 3 minutes.Now add cumin powder,coriander powder,red chili powder and turmeric powder,mix well.Sprinkle a little water and place a lid on the pan.Cook in low heat for 15 to 20 minutes.Stir occasionally.
   
5. Add the fried potatoes,1 cup of water and salt and bring it to boil.Cook till you get a thick gravy.
   
6. Sprinkle garam masala and ghee,mix and remove from heat.Your echorer dalna or Raw Jack Fruit Curry is now ready.Serve hot with rice.

   

   Echorer dalna

   For more Dalna recipe please visit the links given  bellow:

• Phool kopir dalna
• Echorer dalna(Raw jack-fruit curry)
• Dhokar dalna.
• Potol(parval) er dalna.

Butter Chicken(Murgh Makhni) Recipe

Butter Chicken(Murgh Makhni) Recipe:

Butter Chicken(Murgh Makhni) Ingredints:

Murgh Makhni/Butter Chicken

Butter Chicken(Murgh Makhni) marination ingredients:

• 500 grams chicken.
• 1/2 cup thick hung curd.
• 1 table spoon cumin seeds.
• 1 table spoon coriander seeds.
• 3 to 4 dried chilies.
• salt.
• vegetable oil.

Butter Chicken(Murgh Makhni) Ingredients for the gravy:

• 4 table spoon butter.
• 1 table spoon red chili powder.
• 3 to 4 green chilies.
• 1/2 cup tomato puree.
• 2 tea spoon cumin powder.
• 2 tea spoon coriander powder.
• 2 tea spoon turmeric powder.
• 2 onions finely chopped.
• 2 table spoon onion paste.
• 2 table spoon garlic paste.
• 1 table spoon ginger paste.
• 2 table spoon cream.
• 1 table spoon sugar.
• 1 tea spoon lime juice.
• salt.
• garam masala powder.
• 1 bay leaf.
• 3 to 4 crushed cardamoms.
• 1 cinnamon stick(1").

Butter Chicken(Murgh Makhni) Cooking process:

Butter Chicken(Murgh Makhni) Marination:

1. Roast the cumin seeds,coriander seeds,dried chilies and grind them,we will use it for marination.Marinate the chicken with oil,salt and the spice mixture and refrigerate for 2 to 3 hours.
2. After 3 hours mix the marinated chicken with hung curd and refrigerate for 1 hour.

Butter Chicken(Murgh Makhni) Method:

1. Heat 2 table spoon of butter in a pan and add the cinnamon,crushed cardamoms,bay leaf,fry for 1 minute.Add the finely chopped onions,saute till they become soft.Add the ginger,garlic,onion paste and saute till the butter separates from them.Also add the cumin powder,coriander,red chili powder,turmeric powder,mix well.Stir fry for 2 minutes.
2.  Now add only the marinated chicken pieces in the pan.Do not pour the curd and spices. Stir fry for 2 to 3 minutes in low flame.Place a lid and let it cook in low heat for 20 to 25 minutes.Stir occasionally.
   
3. Add the tomato puree and sugar,mix well.Add the curd and the spices that we used for marination and also 1 cup water and again place lid and let it cook in low heat for 5 to 10 minutes.
   
   
   
   
4. Add the cream,2 table spoon butter.Add the lime juice,salt,cook till you get a thick gravy.Sprinkle garam masala,cook for 30 seconds and remove from heat.Your Butter chicken or murg makhni is ready now.
   
5. Serve hot with roti or rice.

Murgh Makhni/Butter Chicken

Murgh Makhni/Butter Chicken

Pan fried chicken Recipe

Pan fried chicken Recipe:

Pan fried chicken

Pan Fried Chicken Ingredients:

• 250 gram chicken ,skin removed and cut in pieces.
• 1 teaspoon black pepper powder.
• salt.
• 2 potatoes,peeled.
• oil.

Ingredients for the gravy:

• 1 carrot.
• 1/2 cup green peas.
• 2 onions.
• 3 to 4 green chilies.
• 1 teaspoon turmeric powder.
• 1/2 teaspoon black pepper powder.
• 2 table spoon ginger garlic paste.

Pan Fried Chicken cooking process:

1. Rub salt,black pepper,oil to the chicken pieces and potatoes.Refrigerate for 30 minutes.
2. Heat 2 table spoon oil in a pan and fry the chicken pieces and potatoes in   low flame.Place a lid on the pan and cook till the chicken and potatoes are golden brown.This will take around 35 to 40 minutes.Mean while lets start with the gravy.
   
3. Wash and cut the carrot.Also finely chop the onions .In another pan heat oil and add the chopped onions and green chilies.Saute till the onions become soft and translucent.
4. Now add ginger garlic paste,turmeric powder,black pepper powder,salt and saute for 2 to 3 minutes.Add the carrot and green peas and mix well.
   
5. Also add the potatoes that we fried with the chicken pieces ,mix well.Add water and cook till you get a thick gravy.Serve with the pan fried chicken.
   
   
   

   

   Pan Fried Cicken

   
   

Bengali Vegetable Khichdi Recipe

Bengali Vegetable Khichdi Recipe:

Bengali vegetable Khichdi

Bengali Vgetable Khichdi Ingredients:

• 1 cup rice.(I used gobinda bhog chal,but you can use any other scented rice variety).
• 1 cup lentil.(I used yellow moon dal or split yellow gram).
• 1 1/2 cup vegetables like pumpkin,cauliflower,potato.
• 1/2 cup green peas.
• 1 teaspoon turmeric.
• 1/2 teaspoon red chili powder.
• 1 teaspoon cumin powder.
• 4 to 5 green chilies.
• 2 to 3 dried red chilies.
• 1 bay leaf.
• 2 table spoon sugar.
• 2 tomatoes.
• 1 teaspoon cumin seeds.
• 1 teaspoon ginger paste.
• salt.
• oil.
• ghee.

Bengali Vegetable khichdi cooking process:

1. Wash the rice and dal ,soak them for about an hour.
2. Boil water in a pan and add rice,dal(lentil),bring them to boil.Mean while wash and cut the vegetables.
3. Once the rice and moong dal(lentil) are half done,add the vegetables.
   
4. Also add the tomato pieces and green peas,green chilies when the rice is 2/3 done.
   
5. For preparing the tadka heat oil in another pan and add the bay leaf,dried red chilies,ginger,cumin seeds.Once the cumin seeds start to crackle you will know that the tadka is ready.
   
6. Add the tadka to the khichdi and mix well.Add salt,sugar,turmeric powder,cumin powder and cook in low heat for another 2 to 3 minutes.
   
7. Add ghee and  remove from heat,your khichdi is ready.Serve hot with curry,papad,chutney.

   

   Bengali vegetable Khichdi recipe

Khichdi