Begun Basanti/ egg plant in Mustard Sauce Recipe

Begun Basanti/ egg plant in Mustard Sauce Recipe:

I am personally not a big fan of Egg plant or Begun as we call it in Bengali. I still remember whenever my mom used to cook Egg plant(The infamous Begun) me and my sister would be very upset. When I was a child I made up this theory in my head that only those who Don't have any "Gun"(Virtue) likes to eat Begun👯👯😂😂😃😃 . To be honest I still don't like this vegetable that much. My husband on the other hand loves Bharwa baigan(Stuffed egg plant curry),So one day while searching for a detailed Bharwa Baigan recipe on the net I came across this Begun Basanti Recipe.The name of the recipe was so unique that I thought I would give it a try and to my surprise it turned out to be really awesome.👍👍👍👍👍.

Benagalis Love mustard,in almost all Bengali household mustard oil is used for cooking and in this Dish the use of mustard paste gives it a very unique flavor which I really love. And I think the name Begun Basanti comes from the color of the dish due to the use of Mustard paste.I think there are many version of this dish ,some people do not use coconut in this dish but I think coconut helps in reducing the spiciness of the mustard paste,so I have used Yogurt and coconut paste to reduce the spiciness of the dish. But if you are a fan of spicy food or don't have coconut at the moment in your kitchen you can also try this recipe without the grated coconut. I am sure it will taste delicious👌👌💚💚

For those of you who don't like egg plant or are not sure what to with the egg plant that you bought from market or want to try something new ,this recipe is a must try. It is easy simple and quick and does not need too much preparation. you can make it for your Lunch ,dinner or even surprise your husband by packing this dish for his office lunch.You can Serve this Begun Basanti With plain rice or Luchi/Paratha/roti along with a simple dal or any other curry recipe of your choice. Do try it at home and give me your feedback and if you need any help regarding any of the steps of the recipe do let me know, I would happy to help😍😍😍😍

OK.... so lets start with the detailed recipe....And one more thing before we start the recipe ,I have used Mustard oil in this dish but if you want you can use any vegetable oil of your choice!!!!!

Ingredients:

4 long slender eggplant each cut into 2 length wise pieces

4 tbsp mustard seeds

Half cup grated coconut fresh or frozen

5,6 green chilies

Chopped coriander leaf

Half cup yogurt

1 tsp. kalonji / nigella seeds

1 tsp. turmeric powder

Salt

Sugar

Oil 

Method:

Step 1:

Was and soak the mustard seeds in water for at least 30 minutes. Now using a grinder make a smooth thick paste from the mustard seeds.Keep aside

Step 2:

Marinate the egg plant pieces with turmeric powder and salt.Heat a pan with enough oil in it for shallow frying the egg plant pieces. You might have to add a little extra oil as egg plant tend to soak oil more than other vegetables. Now fry the egg plant till they become golden brown,remove from pan and keep aside.

Step 3:

In the remaining oil add Kalonji or nigella seeds and let them sputter, now add mustard seeds paste ,grated coconut and yogurt and fry the spice mix till it gets separated from oil.

Step 4:

Now add a little water , don't add too much as we want a thick gravy, 1/2 cup water should be sufficient, also add sugar, salt and let it boil. Now add the fried egg plant pieces, mix well and let it simmer in medium flame for another 2 to 3 minutes. Your Begun Basanti is ready ,serve it hot with rice or roti....💙💙💙💙

Ilish(Hilsa) Fish Biriyani Recipe

Ilish(Hilsa) Fish Biriyani Recipe:

Hilsa or Ilish which is considered one of the most tastiest fish due to its soft oily texture remains available in the market during the monsoon season.Although now a days you will get Ilish in the market during rest of the year as well but Hilsa Tastes best during monsoon season. Hilsa is considered "King of Fish " among the Bengali community,the fish is so flavorsome that no matter how hard you try you can not make a Ilish(Hilsa) mach taste bad.I like any other Bengali Love to eat Ilish in Any form,be it the simple Ilish Mach Bhaja(Pan Fried Ilish), Ilish Paturi or Ilish Bhapa. Recently I came across this Ilish fish Biriyani Recipe and I thought I will give it a try.💗💗💗💗.

The recipe that I am adding here is quite simple and easy to make ,it is like any other Biriyani recipe but its has the added bonus of Ilish mach in it.You can serve this Biriyani with a simple raita or any other side dish or  you can eat it with fried papad like I did😃😃😃😃.The process of making this biriyani is simple and you will find almost all the spices and other ingredients required for this recipe in your kitchen .

Anyways who wants to eat the same old chicken or mutton biriyani every day, give your taste buds something new and unique to enjoy with this Hilsa Fish Biriyani. This biriyani is quite popular in Bangladesh and is gaining popularity in this side of border as well.

So lets get started with the recipe now.......

Ingridients:

3 - 4 Ilish(Hilsa) pieces 

1 cup basmati rice

2 tbsps yoghurt whipped

3 tbsps Fried onion

3 tbsps onion paste

2 tsps ginger paste

1 tsp kashmiri chili powder

2 tsps turmeric powder

2 green cardamom

1 inch cinnamon stick

1 black cardamom

2 - 3 bay leaves

5 - 6 green chillies slit

4 tbsps mustard oil

1 tbsp ghee

salt to taste

Method: 

Step 1:

Wash the Basmati Rice properly and soak it in water for 30 minutes.Mean while clean the Hilsa Fish and marinate them using turmeric and salt,keep Aside.

Step 2:

Heat oil in a pan or Kadhai and shallow fry the fish pieces on both sides till they are golden brown. Now in the remaining oil add bay leaves, cinnamon, cardamom, green chilies and fry for sometime,Now add the onion and ginger paste and fry till the spice mix gets separated from oil.Also add the yogurt and red chili powder carefully and mix well.We will need this spice mix for assembling the biriyani. Take almost half of the spice mix out of the pan and keep aside ,we will need it later. Now add the fried pieces of the fish gently to the remaining spice mix in the pan  and with gentle hand cover the fish pieces with the spice mix.

Step 3:

Take a large Pan and boil water in it.Now add the washed and presoaked rice in it and cook till it is almost 70% done.We are done with our preparation of the Biriyani,so lets start assembling it.

Step 4:

Now lets start assembling the biriyani. Take a thick bottom pan and grease the bottom of the pan with ghee, now add a layer of cooked rice on the pan , add another layer of spice mix that we made and fried onions . Again add another layer of rice , layer of spice mix with fish pieces that we made and fried onions. Add some Ghee on it and sprinkle little water,Cover the pan with a lid . Lower the heat and let it cook in low flame slowly for 10 to 15 minutes. After 10 to 15 minutes turn of the heat and let it rest for another 10 minutes.

Our Biriyani is done. Serve it hot....Hope you will enjoy it!!!

Authentic Bengali Chingri (Prawn) macher Malaikari recipe

Authentic Bengali Chingri (Prawn) macher Malaikari recipe:

Chingri Malaikari is a traditional Bengali Curry made with coconut milk and spices. Malai in the word Malaikari stands for cream and in this case the curry gets its creaminess from coconut milk. My husband who is not a big fan of fish loves this So much curry that we cook this curry quite often at our home.My Husband was posted in Orissa for 1 year and as it is in the Coastal part of Indian we used to get Jumbo Prawns in the local market. On Sundays we would go to the market and buy variety of fish from there.The prawns were so fresh and juicy that we would end up buying them almost every Sunday.And while coming home from the fish market my husband and I would plan what we are going to cook with these Jumbo Prawns and we both would come up with the idea of making Chingri Malaikari. So you can guess how much we love this version of Prawn curry.

This dish is very popular through out Bengal and this Malai curry is made during special occasion in Bengali homes.The combination of coconut milk ,onion garlic and ginger paste and other spices really gives this curry a rich taste.There are many version of this curry some families use cashew paste or tomato puree in their recipe and some use scrapped coconut instead of coconut milk in their recipes. But I prefer to keep the curry simple and light and use coconut milk.

This traditional Bengali Curry tastes awesome with Jumbo prawn but you can also use regular prawn or shrimp to make this recipe. Sometimes when you are living outside West Bengal it becomes difficult to get jumbo prawn in the local market so we use Regular prawn for this recipe and it actually tastes amazing!!!

This dish is actually not very complicated and can be made within 30 minutes.The trickiest part of the preparation is cleaning the prawns. You can clean them yourself but I think it is best to get your fish vendor clean it for you. Make sure you wash the prawns 2 or 3 times at least to get rid of any dirt. After you wash the prawn dry them using your kitchen towel.

As it is a traditional Bengali Recipe I am using mustard oil in it but you can use any oil of your choice.

So here is the recipe... I am adding photos also for better understanding of the steps.Do try it at home and let me know how good or bad it was.... 

Chingri(Prawn) Malaikari Recipe:

Ingredients:

Jumbo prawns or lobsters, (deveined): 4 (medium-sized)

Garlic ~ 2 to 3 large clove coarsely chopped

Ginger ~ 1 tsp

Green Chillies ~ 6 slit

Coconut Milk ~ 1 can

Mustard oil: 2 tablespoon

Onion (very finely chopped): 1 cup

TejPata or Bay Leaves ~ 4 small
Elaichi or Cardamom ~ 4
Laung or Cloves ~ 6
Darchini or Cinnamon ~ 2 smallish sticks

Red chilli powder: ½ tsp

Cumin powder: ¾ tsp

Turmeric powder (for the curry): ½ tsp

Salt (for the curry): ¾ tsp (or according to taste)

Granulated sugar: ¼ tsp

Method:

Step 1:

Place prawns in a bowl. Sprinkle on the salt, turmeric and paprika and mix well.

Step 2:

In this step we will fry the Prawns or Lobsters(which ever you choose) on both sides till they are golden brown on each sides.For this step you need to heat mustard oil in a kadhai or pan and place the Prawns carefully on it ,they might start to sputter so be careful and if you want you can cover the Pan with a lid so the oil does not sputter all over the place. Cook the Prawns in medium heat till they are golden brown on one side and then turn them over .Now cook the other side also till golden brown.Once done remove from the pan and keep aside.

Step 3:

In the same Hot oil add Bay leaves, cardamom, cinnamon, cloves,Green chilies and the finely chopped onion.Saute them till the onions become translucent,now add the ginger garlic paste and saute till the raw smell of garlic goes away.Add red chilipowder,cumin powder,turmeric powder, sugar and saute for some time.

Step 4:

Now add the coconut milk in it and mix everything properly.Add 1/2 cup water and cover the pan till the curry gravy starts boiling.Now add the fried Lobster to the gravy,cover the pan again and cook it in medium flame .Let it simmer in medium heat for another 3-4 minutes.Serve hot with rice.

Kolkata Street Style Egg Roll Recipe

Kolkata Street Style Egg Roll Recipe:
My most favorite street food in Kolkata is Egg roll.It is so delicious and you can find it in almost every corner of the city.If you have ever been to Kolkata and not had this version of kathi roll you have missed something very special.The Crispy flaky paratha with egg and salad shaped  in a roll just melts into your mouth and tastes amazing!!!In some version of Egg kathi roll they put chicken kabab ,mutton kabab or even aloo(Potato) inside the roll but I prefer the simplest version without any kababas or potato.

The kati roll is said to have started its life in the Nizam Restaurant in Kolkata, a popular eatery founded in 1932. There are many stories about how exactly the roll got started. Some suggest that hurried office commuters wanted something quick and portable to eat, some mention British babus who were too fastidious to touch the kabab. The most likely origin is probably more mundane, but in any case someone decided to roll things up at some point. Nizam enjoyed a virtual monopoly over this method of serving kababs for decades, but it eventually became commonplace in Kolkata and later spread elsewhere.

So what makes the egg roll so delicious? The paratha(A version of flat bread) has to be well cooked,flaky,crispy,not oily and it should melt in mouth and should not be chewy.The egg should be perfectly cooked and seasoned well.And last but not the least the roll should be wrapped to perfection so that it is easy to hold and you can eat it using one hand.

You can add different sauces of your choice in the roll ,I prefer simple tomato or green chilly sauce.It is really easy to make and does not require any special culinary skills.If you are a Bengali staying out of Kolkata and are missing street food from Kolkata,worry not you can make this roll any time at home and enjoy it with tea or as a snack.The street vendor usually use Dalda for cooking the paratha(flat bread) of the egg roll but I am using vegetable oil as Dalda is not good for health.But if you want the aroma of Dalda in you roll you can use 1 or 2 teaspoon of Dalda for kneading the dough.

I don't have all the photos right now with me for the steps of this recipe...but I am trying to explain the steps in simple words so that it is not confusing. If you still have any doubts about any steps please feel free to ask me.So now lets start with the detail recipe...

Kolkata Style Egg roll recipe:
Ingredients:

Eggs: 4
Onions: 2
Carrots: 1
Cucumber: 1
lime juice 1 tablespoon
Atta(Plain Flour): 1 cup
Maida(Refined flour): 1 cup
Oil: 2-3 tablespoons for the dough and as required for frying
Tomato sauce
Salt to taste
rock salt to taste
Green chilies chopped 2 to 3

Method:

Step 1:
We will start with making the Paratha for the outer wrap of the roll.It is nothing but a normal flat bread or paratha and the process of making is also similar.So take a big mixing bowl and add the flour, salt ,2 tablespoon oil and combine all the ingredients well using hands.Take your time and rub the flour between your fingers until it resembles breadcrumbs in texture. This will lead to a flakier crust.

Step 2:
Add warm water to it and knead the dough for at least 5 to 10 minutes till it becomes soft.Apply oil on the dough so that it does not become dry,cover it with a wet cloth and let it rest for 30 minutes.

Step 3:
Mean while For the filling, slice the onions, cucumber and carrots thinly and mix them with lime juice,green chili and salt.

Step 4:

Make four balls out of the soft dough and roll out like chapattis/paranthas(Flat bread).You can Also roll the dough in Laccha Paratha style for more flakier taste.

Step 5:

Fry one by one on both sides with a little oil and keep aside.Beat one egg slightly and spread it on the tawa.Put one of the fried parathas on it immediately.Once the egg below the paratha solidifies, take it off the fame and keep it on a plate — egg side up.

Step 6:
Spread some tomato sauce on the egg paratha and spread the cucumber salad that we made evenly on top of it.Now make a tight roll making sure the cucumber salad remains properly inside the paratha.Wrap a paper around two-thirds of the roll and tuck any excess at the bottom.This way you will be able to enjoy hot egg roll using one hand.

Hope you like the recipe.Please let me know if you need any help regarding this recipe!!!! Enjoy...!!!!!

Murgh Dak Bungalow (Chicken Dak Bungalow) recipe

Murgh Dak Bungalow or Chicken Dak Bungalow Recipe:

It is said that this recipe was specially cooked for the British officers during the colonial period in Dak Bungalows(Rest houses) in Calcutta..It is less spicy and its USP is boiled egg in the Chicken curry. I love eggs and anything that has egg in it becomes my favorite.. 

The cooking process is also not very complicated and can easily be done with the ingredients that you have in your kitchen.Traditionally cubes of fried potatoes are added in the curry but you can always omit them if you are not a big fan of potatoes or avoiding carbohydrates for dietary reasons. I have tried to explain the recipe in steps and have added as many photos as possible. But if you have any doubt regarding the recipe please feel free to ask me anything.

As it is a traditional Bengali recipe I used Mustard oil to cook the chicken curry but you can always use any other vegetable oil or even olive oil.

This curry tastes like heaven with rice but you can also enjoy it with your favourite bread roti,kulcha or naan.

So lets start with the recipe:

Chicken dak Bunglow recipe :

Ingredients:

1 kg chicken on bone
3 medium onions – sliced
6 cloves of garlic – minced
3-4 whole garlic clove – peeled
½ inch stick of ginger – minced
1 cup thick curd – whisked
Juice of 1 lemon
2 dry red chillies
2 tsp turmeric powder
2-3 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
2 whole green chillies - broken
1 medium cinnamon stick
3-4 green cardamoms
3 cloves
6-8 whole black peppercorns
2 tbsp mustard oil
2-3 small potatoes – peeled and boiled
2-3 eggs – hard boiled
Salt

Method:

Marinate the chicken with the curd, ginger –garlic paste, turmeric powder, red chilli powder, coriander powder, lemon juice, salt and ½ tbsp oil. Let them marinate for 1 hour.

Heat oil in the pan and add in the dry red chillies, broken green chilies, cinnamon stick, green cardamoms, cloves and whole black peppercorns.
As they start to splutter add in the sliced onions and whole garlics, and fry till they are golden brown and crispy. If you have a small kadai, do the frying in small batches.

Once done, transfer the fried onions with the whole garlic and whole spices into a bowl and keep aside.
Next fry the potatoes and eggs separately till they become golden from the sides. Once done take them out of the kadai / pan and keep aside.

Now in the same oil (add more if required) add the chicken pieces with the marinade and cook till all the moisture evaporates.

When the curry becomes thick, pour in 2 and ½ cups of water and put cover. Cook covered for 15-20 minutes, or until the chicken pieces are completely cooked from inside.

Taste and adjust the seasoning and sprinkle the garam masala powder.
Simmer till the gravy reaches your desired consistency and then add half of the fried onions. Mix roughly and put off the flame.

Serve hot with plain steamed rice with rest of the fried onions on top of it and the fried and boiled potatoes and eggs.

A new Twist to Sweet potato!!! Cutlet and Pantua using Sweet Potato!!!!

Sweet potato Cutlet and Sweet Potato Pantua Recipe:

Sweet potatoes are high in many important nutrients as well as Vitamin A ,Vitamin C and manganese.As it has high fiber contain and is slightly lower in Glycemic index than regular white potato it is better for health and digestion. I tried to make many recipes using sweet potato and the traditional Bengali Pantua and sweet potato cutlets are my favorite. So today I am sharing both the recipes with you.

I hope you will like the recipe and try it at home.Do let me know how it turned out and also if you have any suggestion please let me know.

Lets get started with the recipe now......

Sweet Potato Cutlet Recipe:

Ingredients :

Sweet potato  2

Onion   1

Ginger garlic paste  1 tsp

Garam masala  1 tsp

Red chili powder  2 tsp

Cashew nuts   few(optional)

Salt  as needed

Coriander leaves  

Mint leaves

Green chili  1 (optional)

Plain flour 4 tblsp

Corn flour  2 tblsp

Chaat masala  1 tsp

Bread crumbs  1/2 cup

Oil  for deep frying

Method:

Step 1:

Boil the sweet potato in pressure cooker for 4 whistles. Let this cool nicely.

Once done take it out form the water immediately. Else it will absorb more moisture.

Step 2:

Take the sweet potato in a big bowl and mash it properly using a potato masher or fork and mix finely chopped onion , cashew nuts,coriander and mint leaves with it.

Step 3:

Also add the spices ,salt,chopped green chilly(if you want the cutlets to be more spicy) and plain flour and mix well.Now shape the mixture into cutlets(Patty) and refrigerate them for at least 30 minutes.

Step 4:

Now in a bowl add corn flour,salt and water and make thin paste to coat the patties(cutlets).

Step 5:

Take out the patty from refrigerator dip them in the corn flour paste and coat them with bread crumbs and deep fry them on both sides till they are golden brown.

Step 6:

Serve them hot with tomato chutney.

Sweet potato pantua Recipe:

Ingredients: 

1 big sweet potato(boiled and mashed)

 1 tbsp all purpose flour

 1 tbsp semolina(suji)

 2 tbsp powdered sugar

2 cups sugar

2 tbsp milk powder

1 tbsp butter

1 tbsp whole milk

 1 tsp cardamom powder

 1 tsp kewra water

Vegetable oil for frying

Directions: 

In a small pan add whole milk and butter,cook until come to a boiling point. In a bowl take 2 tbsp milk powder and 1 tbsp of powdered sugar and warm whole milk mixture to make a soft dough, stirring with a spoon. It is a quick process of making mawa. When it is warm make very small balls out of it. If it is cool it will be hard.

In another bowl add mashed sweet potato, semolina, all purpose flour and 1 tbsp of sugar, mix it very well. Keep aside for 10 minutes.

In a big pan add 2 cups of sugar and 2 cups of water. Boil until sugar dissolves. Add cardamom powder and kewra water. Then switch of the flame and keep it on gas stove to keep sugar syrup warm.

In a deep frying pan heat vegetable oil.

From mixture of mashed potato make small balls then press with your hands on the middle of the ball to make a cavity. Put one mawa ball on it. Then cover it up and make a ball again.

Deep fry potato balls in heated oil, until light brown. Drain it in a paper towel then dip it in sugar syrup.

Dip it in sugar syrup for 3 - 4 hours then serve. Sweet and delicious Pantua( potato sweets) is ready to serve.

Authentic Bengali Chicken Curry recipe!!!!!

Authentic Bengali Chicken Curry:

In every Bengali home a Sunday lunch is incomplete without Murgir Mangsher Jhol or Chicken curry. It is very simple,less spicy yet so delicious.And the best part for me is the potato or Aloo in the curry. It tastes awesome with plain rice but you can also eat it with roti or bread.

You must have eaten many variations of chicken curry in restaurants but try making this version at least once at home and I bet you are going to love it.When I make this curry or jhol at home my whole kitchen just fills with this wonderful aroma of different spices.It actually tastes better than it smells.I have used mustard oil (Traditionally in Bengali cooking mustard oil is used) but you can use vegetable oil or even olive oil.

So lets start with the recipe now....hope you will enjoy it!!!!!

Bengali Chicken curry Ingredients:

4 chopped into cubes potato

4 diced onion

4 tablespoon mustard oil

2 teaspoon garam masala powder

2 teaspoon curry powder

2 tablespoon ginger paste

4 diced tomato

1 kilograms chicken

2 teaspoon turmeric

2 teaspoon cayenne pepper

2 tablespoon garlic paste

2 teaspoon cumin

How to make Bengali Chicken Curry:

Step 1

Marinate the chicken with 2 table spoon of Mustard oil and 1 tea spoon turmeric powder and keep it in the fridge for at least 30 minutes

Step 2

To prepare this chicken recipe, take a non-stick pan and heat olive oil over medium flame. When the oil is hot enough, add ginger-garlic paste in it and saute for a few seconds till the raw smell goes away.

Step 3

Now, add onions and saute until they becomes translucent. Add tomatoes and stir them well for 2 minutes.

Step 4

Mix cayenne pepper, garam masala, curry powder, cumin and turmeric, salt and cook all the spices for 3 minutes.

Step 5

Add chopped potatoes and the marinated chicken to the pan and stir to mix the all the ingredients completely. Cover the pan and cook for 25 minutes.

Step 6

Finally, turn off the flame and garnish the authentic chicken curry with corriander leaves. Serve hot.

Peas Kachori Recipe...!!!!!

Peas kachori recipe:

Today I am sharing the recipe of Peas kachori also commonly known as Matar kachori in hindi and koraishutir kachori in bengali. It is  very delicious and easy to make and goes well with tea or coffe or as a evening snack.It takes less than 30 minutes to cook including all the preparation ,so if you have guest in home you can quickly make this peas kachori for them and serve it with any chutney or ketchup.I have used fresh peas for this recipe but you can use the frozen ones as well.

For the filling of the kachori I am only using peas but in some variation of the kachori they also use mashed potato or moong dal(A type of Indian Lentil) for this recipe.

So now lets start with the recipe

Ingredients
For crust:
2.25 cups - plain flour.
1 tbsp - melted ghee.
salt to taste.
water to knead.
For filling: 2 cup - fresh peas, shelled.
5 - green chillies.
1 inch piece - ginger, grated (optional).
1/2 tsp - Garam Masala powder.
1/4 tsp - coriander seeds, crushed coarsely.
1 tsp - chilli powder.
1/4 tsp - Turmeric powder.
1/4 tsp - Amchoor powder.
salt to taste.
1/4 tsp - each mustard & cumin seeds.
3-4 pinches - asafoetida.

1 tbsp - oil other ingredients: oil to deep fry.


For crust:
Sieve flour and salt.
Add ghee, mix till the flour crumbles.
When a fistful of this flour is held tightly, it should hold its shape.
If required, add a little more ghee.
Keep aside 1 tbsp of this mixture.
Add water in small portions, to knead a soft, pliable, dough.
Knead dough for 6-7 minutes, till the texture is smooth and elastic.
Grease hands with a little more ghee, rub over smoothed dough.
Cover it with a moist cloth, then lid and keep it aside for at least 30 minutes.
For filling:
Crush chillies in a small mixie.
Add peas little by little, run in short spurts.
Run till all peas are coarsely crushed.
Heat oil in a heavy or non-stick pan.
Add asafoetida, seeds, crushed coriander seeds, allow it to splutter.
Add peas mixture, (ginger) stir and cook till a soft lump is formed.

Take care that the bottom of pan does not burn.
Mix well, allow it to cool down.

To proceed: Make a thick paste of the saved flour mixture, for sealing cracks.
Divide dough into 10 parts, so also the filling.
Make a firm ball of each portion of filling.
Shape dough portion in to a round.
Press into a 3 inch wide round, with fingers and palm.
Place one ball of filling in the centre.
Pull over all edges to make a pouch.
Take care not to leave behind any part of the edges.
Firm press together, pluck off any extra dough.
Flatten this round carefully on your palm, with side of the other palm.
A flat, 1/4 inch thick round, with no leaks, fold should be formed.

Heat oil in a frying pan, till smoky.
Turn off flame, allow it to cool for a minute.
Add enough kachoris to fit comfortably.
Switch on the flame again, on low, when sizzling slows.
Flip when one side turns golden in colour.
Fry other side, drain it and keep it aside.
Repeat for all dough and filling.
If any cracks of slits appear on frying, seal it with batter paste.
Fry further till it gets well sealed.

Serve hot with green or tamarind chutneys.

Mouthwatering Maharastrian Vada Pav Recipe........

Vada Pav Recipe:

Vada Pav is one of my most favorite Maharastrian Street Food. It is made with mashed potato masala mix and served in a traditional Maharastrian Pav(A type of bread or Bun). The recipe of making Bada Pav is so simple yet it tastes so delicious. I just love bada pav with chai( Indian Milk Tea) during monsoon season.The most common theory of the Vada Pav's origin is that it was invented in the erstwhile mill-heartland of Central Mumbai, then known as "Bombay". The carbohydrate-rich snack catered to the mill workers of what then known as Girangaon. The combination of the potato dumpling (batata vada) placed inside a pav quickly became popular in Girangaon and later the rest of Mumbai.

And according to Wikipedia One of the earliest kiosks selling Vada Pav is said to be Khidki Vada Pav located in Kalyan. It was started in the late 1960s by the Vaze family, who used to hand out Vada Pav from a khidki (the Marathi word for "window") of their house facing the road. 

A first ate Vada Pav in Pune during my college days and became literally addicted to it. We had a small tapri(Street food stall) near our college and I was one of their permanent customer.😤😤😂😂😁

Anyways lets start with the recipe now........

Ingredients of Vada Pav

1 Serving2 Servings3 Servings4 Servings5 Servings6 Servings7 Servings8 Servings9 Servings10 Servings11 Servings12 Servings13 Servings14 Servings15 Servings16 Servings17 Servings18 Servings19 Servings20 Servings

   8 pieces pav

   1 1/2 cup Refined oil

   1 pinch baking soda

   1/3 cup water

   4 gm parboiled,mashed potato

   3/4 cup Gram flour (besan)

   1 pinch salt

 

   For Filling

   2 small chopped green chilli

   1 teaspoon mustard seeds

   8 leaves curry leaves

   3 cloves grated garlic

   1 pinch asafoetida

   1/2 teaspoon powdered turmeric

• 
  
• Step 1
•  Take a pan and heat some oil and put mustard seeds. Once, the seeds crackle, add the asafoetida and curry leaves and saute for a few seconds.
• Step 2
• Then add grated garlic, chopped green chillies and saute the ingredients for a few seconds.Then, add the potatoes, turmeric powder and salt and mix well.
• Step 3
• Meanwhile, make the batter by combining besan, haldi, baking soda and little water (almost 1/3 cup).When the potato mixture has cooled, make equal sized 8 tikkis. You can give it a desired shape, in Maharashtra the vada is mostly prepared in a round shape
• Step 4
• Then take a shallow fry pan and heat oil. Once the oil is hot enough, then dip each tikki/ vada in the batter and then slowly slide it in the hot oil. Deep fry all 8 tikkis in hot oil, till golden brown. Drain on absorbent paper and keep aside. Slice each pav into half and place one vada in each pav and serve immediately with green chutney. You can also add a fried homemade chili in the Vada Pav to accentuate the taste.
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DELICIOUS DISHES USING LEFTOVER RICE.........!!!!!

You will love these recipes using leftover rice.Normally at home I used to keep the leftover rice in fridge and the next day would microwave it and eat it with sabji or dal.But it would never taste as good as freshly made rice,so I did many experiments and in fact searched many recipes on net to make something delicious using leftover rice.Here are some of the recipes.Please give me your honest opinion it will really help me ....hope you will enjoy the dishes.

Leftover rice Cheese balls Recipe:

Ingredients

Cooked Rice/left over Rice - 2 Cups.
All Purpose Flour - 1/2 cup.
(1/4 cup for Rolling)
Onions -2.
Carrot - 2 (grated)
Capsicum - 1/2.
Corn Kernels - 1/2 Cup.
Cheese - 1 Cup.
Green Chillies - 7.
Salt - to taste.

Preparation
Boil the frozen corn for 5 minutes in water and completely drain the water. If using fresh corn pressure cook it and take out the kernels. 
Chop the Onions & Capsicum finely.
Grate Carrots & cheese.
Boil the frozen Corn in water for few minutes, till soft.Then completely drain the water.you can microwave it too. if using Fresh corn, pressure cook it for 4 whistles till corn turns soft.
if using freshly cooked rice, allow it to cool completely. 
Grind Salt & chilli to a Paste.

Boil the frozen corn for 5 minutes in water and completely drain the water. If using fresh corn pressure cook it and take out the kernels.
Method
Boil the frozen corn for 5 minutes in water and completely drain the water. If using fresh corn pressure cook it and take out the kernels
Take a Mixing Bowl add Cooked Rice, mash it well with a masher, till it turns Mushy.

Now add Chopped Onions,Capsicum,Grated carrot, Cooked Corn Kernels,Grated Cheese, Chilli Paste & 1/4 cup of All Purpose flour. Mix well with your hands without adding any water into a dough.

Take pinch of dough to make small tiny balls & roll each balls in remaining 1/4 cup of All Purpose flour. Repeat the procedure for remaining balls.
Heat the oil in a pan, when it is hot, drop a pinch of dough into hot oil, if it pops up immediately it is an indication that oil is hot.Now keep the flame to medium.
Slowly drop 4 to 5 balls in hot oil, flip and cook it it turns Golden on all sides.

Drain it in a kitchen towel or kitchen tissues.

Serve hot with Tomato Ketchup.

Notes
Adding Corn kernels is Optional.
you can also use freshly cooked rice,but before using allow it to cool Completely & make sure rice has also no moisture in it.
Instead of All Purpose flour for Rolling, you can use bread crumps also.
Instead of Green chillies, you can use Red chilli Powder also.
Instead of Grated cheese, you can stuff small piece of cheese inside the ball, then fry.
Always cook in a medium flame for even cooking.

Idli with Leftover rice Recipe:

Ingredients

Idli Rava - 2 cups.
Cooked Rice - 2 cups.
curd /butter Milk - 1 cup.
water - 2 cups.
salt - as needed.
Green chillies - 4 -5.
curry leaves - 2 sprig.
cilantro - fistful.
Ginger - 1 inch. 

To temper

Mustard seeds - 1 tsp.
urad dal - 2 tsp.
chana dal - 2 tbsp.

Preparation

Grind cooked rice + Green chillies + salt with a cup of curd into a fine Paste, in a blender or mixie.

Method
Take a wide mixing vessel, add rice rava, add ground cooked paste and mix it with 2 cups of water.
Allow it to ferment over night or 8 - 9 hrs.
Before Making idli's, temper the batter with items listed in "To Temper" column. Then add chopped curry leaves,chopped Ginger and cilantro. Mix well.

Make sure the batter is in idli batter consistency.Adjust water According to the consistency.
Then take the idli mould, grease some oil, over each plates.Spoon it with batter.
Then steam cook it for 16 - 18 minutes, or inserted spoon or fork comes out clean.
Allow it to rest for 2 - 3 minutes.Then un mould it.

It goes well with tomato chutney,onion chutney or podi.

Notes
Adding Ginger, Fresh cilantro and curry leaves gives extra flavour to idli's.
Since we are using cooked rice, it takes time to steam cook. check inserted spoon comes out clean,before u unmould.
Adjust water according to batter consistency.
Fermenting idli rava with cooked rice, gives softness to idli's.
if you have left over batter, you can make it as uttapam, the next day.

Paniyaram using leftover rice:

Ingredients

Raw Rice - 1 cup.
Cooked Rice - 1 cup.
Green chillies - 8.
curry leaves - 15.
onion - 3 (medium)
Fenugreek seeds - 2 tsp.
salt - to taste.

Seasoning

Channa Dal - 2 tbsp.
urad dal - 2 tsp.
Mustard Seeds - 1 tsp.
oil - for fry, for toasting.

Preparation

Soak Raw rice and fenugreek seeds together for 4 to 5 hrs or overnight.

Method
Grind Raw Rice,Fenugreek,Cooked Rice,green chillies, salt together with needed water in a blender or mixie into a fine batter.
Allow the batter to ferment for over night or 12 hrs (like we ferment idli batter).
Heat the oil add mustard seeds let it crackle, then add channa Dal,urad dal saute well, when it turns golden brown add onion(finely chopped)curry leaves, saute for few minutes.Now switch off the stove.
Now add the sauted content to the fermented batter and stir well.(consistency should be thick like idli batter).Now Gunta ponganalu batter is ready.
Method to make Guntaponganalu(Paniyaram)
Heat a paniyaram pan, when it is hot, add 1/4 tsp oil in each hole of a pan.Then take a ladle of batter and pour it on each hole.


When you get holes in a paniyaram(gunta ponganalu) , it got cooked, so now you can flip a paniyaram, when it turns golden brown, and both sides are cooked ,remove it from a paniyaram pan.(To flip you can also use spoon or knife or paniyaram stick).


It serves very well with coconut chutney and idli milagai podi.

Leftover rice Pakora:

Ingredients:

1 cup cooked rice (Leftovers will also do)
1 medium size onion filey chopped
1 cup gram flour (besan)
1/2 cup curd
1/2 cup coriander leaves (finely chopped)
4-5 mint leaves (finely chopped)
3 green chilies (finely chopped)
Pinch of asafetida
1 tsp red chili powder
1/2 tsp garam masala
Salt to taste
Oil for frying

How to make rice pakora :

Take a mixing bowl, add cooked rice, curd, chopped onion, green chili, asafetida, coriander leaves and mint leaves.Mix all the ingredients well and make small balls out of it.
Take another bowl add gram flour, salt, red chili powder and garam masala . Adding little water make a thick batter. Mix it well and keep aside for 10 minute.
Mean while heat oil in a kadai/ wok.
Drop a small drop of batter in the oil if it comes up immediately that means that oil is ready.
Now dip the small rice balls in the gram flour batter and coat it well from the batter. Drop these small balls in oil and deep fry till golden and crisp.Do not overcrowd the kadai or else the pakoras will not fry properly.
Drain the pakoras on an absorbent paper.
Serve hot these rice fritters with tomato ketchup or tamarind chutney with a hot of tea or coffee.

Hope you will love these recipes....please do try them at home and give me your feedback