Thursday, 25 January 2018

Recipe of the day: Vegetable Chop


Hello lovely foodies! I’m again here with a new recipe for you! In winter season, we can see several of vegetables in market. Let’s go for a unique snack, made with some colorful veggies! 
I have shared so many snacks before, but most of them were non-veg! And all my vegetarian readers want some veg-snacks! So, I’m going to share the recipe of ‘Vegetable Chop’ – a very popular snack in West Bengal. Here I go…….

Vegetable Chop 

 


Ingredients:


  1. Beetroot-                                2 medium
  2. Carrot-                                    2 medium
  3. Potato-                                    2 large
  4. Green-peas-                             1/2 cup 
  5. Peanuts (roasted) -                  1/4 cup 
  6. Ginger (grated) -                     2 tbsp
  7. Green chili (chopped) -            3-4 
  8. Red Chili Powder-                    1/4tsp
  9. *Roasted Masala Powder:        3teasp 
  10. Cornflower-                             1 cup
  11. Breadcrumb-                           to need
  12. Salt-                                        to taste 
  13. Sugar-                                     1/4teasp
  14. Oil-                                          for deep fry


*For Roasted Masala Powder:

Ingredients:


  1. Cumin Seeds -                          1/2 tsp
  2. Fennel seeds -                          1/2 tsp
  3. Coriander seeds -                     1/2 tsp
  4. Clove -                                      6
  5. Green Cardamom -                    3
  6. Cinnamon -                                1/2" stick
  7. Peppercorn -                             12
  8. Red chili -                                 2-3
  9. Bay leaf -                                  1

Method:


Roast the all ingredients together and then grind to a fine powder. You can store this powder in an air-tight jar for months. You can use it to make more chops.

For Chops:

Method:


  • Cook all the vegetables till they are mash-able. You can use a pressure cooker.
  • Once cooked, drain water and mash the vegetables. Keep it aside. 
  • Now heat 1 tbsp. oil in a Kadhai or Frying Pan.
  • Add grated ginger and chopped green chili.
  • Next, add the mashed vegetables, 3 tsp of roasted masala, roasted peanuts, red Chili Powder, salt and sugar.
  • Mix the mashed veggies with the masala very well and cook until the excess water dries.
The filling

  • When this mixture becomes cool, divide it in equal part and make croquettes or chop. The usual shape is round or oval.

  • Now, make a batter of cornflower and water. The batter should not be very thin.
  •  Dip the chop in the batter and roll in breadcrumbs.

    Before fry



  • In a Kadhai heat enough oil for frying. Once the oil is hot, put the chops one by one in it and fry in hot oil till they become golden brown.
  • Serve hot with tomato ketchup and a salad.


Tips: 

  1. When you cook the vegetables, add 1-2 tbsp of maida for binding if needed.
  2. You can add 1 tbsp of finely chopped coriander leaves and any other vegetables.
  3. You can refrigerate the croquettes/chops for an hour to set the chops. You can refrigerate these for about 4-5 days in a closed container. 

Saturday, 16 December 2017

Recipe of the day: Rui Posto


Hello foodies! Today I’m going to share a special Bengali Fish cuisine - ‘Rui Posto’. You can find so many recipes of this dish. People use Cumin seeds, Kalonji or Coriander; but I will show you how to cook the authentic recipe of ‘Rui Posto’, exclusively in Bengali style! Here I go…….

 

Rui Posto

 

Ingredients:



  1. Rui/Rahu fish:           300gm. (4/6 pieces)
  2. Green chilies:            6-8 pieces
  3. Poppy seed paste:      50gm.
  4. Salt:                          to taste
  5. Mustard oil:               2 cup


Method:






  • Wash the fish and marinade with turmeric and salt and keep aside. 


  • Now heat the oil in a kadai and fry the fish till golden brown. 

  • In the remaining oil add green chilies and when they splatter add the poppy seed paste and fry. 
poppy seed paste

  • When oil separates from gravy add water, salt and the fried fish. Mix well and bring the gravy boil.
  • Let the gravy boil till it becomes thick.
  • Now remove the kadai from heat and garnish with green chilies.
  • Serve it with steamed rice.
 

Friday, 17 November 2017

Recipe of the day: Chicken Popcorn



Hello lovely foodies! How are you all? I’m fine in this winter season; as winter is my favorite season! Today is the last day of 2015. I’m so busy in planning for the long weekend! Before some days, I learn a new recipe, which I will cook for the evening tea tomorrow. I’m going to share the recipe, you also can try it; it’s really awesome!


Chicken Popcorn




Ingredients

  1. Chicken (boneless):                500 grams
  2. Black pepper powder:             1 tsp
  3. Corn flour:                             1/2 cup
  4. Eggs:                                      1-2
  5. Lemon juice:                           1 tbsp
  6. Chili powder (if you like):        2 tsp Red
  7. Maida (all-purpose flour):       1/2 cup
  8. Cooking Oil:                            for deep frying
  9. Salt:                                       to taste

Method:

 

Before Fry



    • Wash chicken and cut into small pieces.
    • Put the chicken in a bowl and season with salt, red chilli powder, black pepper powder, lemon juice and mix well. Marinate in the fridge for few hours.
    • In a dish, take ½ cup corn flour, ½ all-purpose flour (maida), and combine them together. Add little salt and red chilli powder, mix and keep aside.
    •   Whisk 1 or 2 eggs in a bowl and keep aside.
    • In another tray, add all-purpose flour and put in the chicken pieces and coat well with the maida flour.
    • Take the coated chicken pieces and drop them in the egg mixture and coat them well.
    • Take pieces of chicken and coat them with the flours, mixed with corn flour and spices. Remove and shift them into a colander and toss them to remove the excess flour. 


    • Heat oil in a pan on medium heat and when the oil gets hot, add the chicken pieces and deep fry till they get nice and crispy. The chicken pieces should get slight golden in colour.
    • Remove, drain oil and serve hot with tomato ketchup.


    Monday, 16 October 2017

    Recipe of the day: Ghugni

    Here is the most wanted recipe of Ghugni!
    Ghugnia is a very popular snack in Bengal and in parts of Bihar and Orissa. It is made with dried white peas. Although, the dish Ghugni is like ‘Chole’ ofNorthern India; but it has its own Bengali flavor!


    Ghugni





    Prep Time:   20 minutes
    Cook time:    20 minutes
    Serve:          4


    Ingredients:


    1. Dried Peas:                       250gm.
    2. Potato (diced):                  1 big
    3. Onion (sliced):                  2
    4. Ginger Paste:                    1tablesp.
    5. Garlic Paste:                     11/2 tablesp.
    6. Tomato:                            1
    7. Bay leaf:                           1
    8. Turmeric Powder:             ½ tablesp.
    9. Cumin Powder:                   1/3 tablesp
    10. Coriander Powder:           ½ tablesp.
    11. Kashmiri Chili Powder:      1 tablesp.
    12. Garam Mashala Powder:   ½ teasp.
    13. Salt:                                 to taste
    14. Sugar:                               ¼ teasp.

    Method:

    Ghugni - a famous street-food in West Bengal

    ·       Soak the dried peas with lots of water overnight and boil till it well cooked. If you use pressure cooker, of the heat after 3 whistles.



    ·       Heat oil in a deep pan. Fry the coconuts and keep it aside.
    ·       Put the bay leave in the same oil. When an aroma comes out, put the potatoes with salt and turmeric powder in the same oil, mix well and cook till it become golden brown.
    ·       Then add the onions in it and fry till it becomes golden brown.
    ·       Now add the ginger, garlic paste and tomatoes and cook 2-3 min.
    ·       Add cumin, coriander, Kashmiri chili powders and sugar in it. Add a little of water, mix well and cook until the oil separates from the spices.
    ·       Add the boiled pease and fried coconuts in it. Mix very well and cover with a lid.
    ·       Cook until the potatoes cook well. Add some water if need.
    ·       Add the Garam Mashala Powder just before off the heat.
    ·       Serve hot with Roti, Paratha. Mughlai Paratha or you can serve it alone as evening snack.



    That’s all for today. Hope you like the recipe. Happy Diwali to all if you in advance! Enjoy with your all family. And, don’t forget to make your kitchen safe and cockroach-free with LAL HIT!