India is known for its diversified culture and tradition which can be well understood from the wide variety of cuisines that the rich land of India offers.Although spicy,Indian cuisine have got great reputation all over the globe.
This is an honest try to show case some of the popular,traditional and ethnic Indian dishes.The motto is simple- Cooking made easy to all beginners.
Let life choose its own spice!!!
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Vegetarian Pakora/fritter with Paneer and Capsicum is another mouth watering fritter especially for Vegetarians.The outer crust is super crisp and in inside-the fusion of capsicum ,mint,coriander and cottage cheese is more than worthy of a try.This can be well enjoyed with tamarind chutney and of course- rain outside.
2.Green capsicum-2 medium
4.Fresh mint leaves-1
6.Lemon juice -1
7.Salt to taste
8.Oil to deep fry
For the preparation of the Batter
1.Ginger - 1/2 inch piece
4.Gram flour (besan)-1 cup
6.Rice flour-2 teaspoon
9.Salt to taste
10.Chaat masala -2
1.Cut the paneer into one
2.Cut the Capsicum into two halves and remove the seeds and cut them into one inch squares.
3. Roughly chop coriander
leaves, mint leaves, green chillies, ginger and garlic.
coriander leaves, mint leaves, four green chillies to a fine paste.
5. Add lemon juice and
salt to taste.
together ginger, garlic and two green chillies to a fine paste for the batter.
7.In a bowl mix besan,
cornflour, baking powder,rice flour, ginger-garlic-green chilli paste and salt.
8. Add lemon juice and
mix. Add a little water to make a thick batter.
9.Spread the green
chutney on either side of the paneer squares. Stick capsicum squares on both
sides of the paneer square.
10. Heat sufficient oil
in a kadai.
11.Dip the sandwiched
paneer pieces in the batter and deep fry till golden.
12. Drain the pakoras on
13.Cut into two halves.
Place on a serving plate.
14. Sprinkle the chaat masala and serve hot with Tamarind
White Chicken Korma is one of the many dishes of
the Great Hyderabadi cuisine. Hyderabadi Cuisine is slightly sour, hot and
richly endowed with nuts and spices. Traditional Hyderabadi dishes are cooked
in original ‘Ghee’. Cooking in low heat, in ‘Dum’ is another specialty of this cuisine,
which is another cause of its rich aroma.
1.Chicken- 1 Kg (cut into
2. Pure Ghee- 3 tablespoons
3. Onion – 3 medium
4. Ginger paste –1
5. Garlic paste -1
6. Green chilli paste - 1 tablespoon
7. Almonds,ground - 1/4 cup(Make it paste)
8. Khoya/mawa, grated - ½
9. Yogurt -1 cup(Whisked
10.Black pepper powder- ½
11.White pepper powder -1
13.Garam Masala powder – ½ teaspoon
14.Rose petal powder/ Rose water- ½ teaspoon 15.Coriander leaves- ½ teaspoon to garnish.
1.Heat Ghee in a pan, add
onions and sauté till golden brown.
2.Add ginger and garlic
pastes and stir.
3.Add green chilli paste
and sauté for 5 minutes.
4.Add almond paste, khoya
5. Cook on low heat for
6.Add white pepper and
black pepper powder and stir.
7.Add chicken pieces and
cook further on low heat for 10 minutes, stirring occasionally. 8.Pour in one
cup of water and simmer for another five minutes.
9. Once the chicken is
cooked, add cream and stir. Add garam masala
powder and rose petal powder/ rose water, simmer for two minutes and
remove from heat.Garnish with coriander leaves.
Cucumber is one of the very low calories vegetables. It
contains no saturated fats or cholesterol. It helps reduce constipation. It is
a very good source of potassium, which helps reduce blood pressure and heart
rates by countering effects of sodium. It is a great antioxidant. Moreover, it
has high amount of vitamin K, which has been found to have potential role in
I have come up with Cucumber soup which is oil free, healthy and tastes very unique.
1.Cucumbers-8 medium size (Peeled)
2.Ginger-1 pc finely chopped (2inch long)
3.Green chilies- 2 (finely chopped)
4.Salt to taste
5.Buttermilk -4 cups
6.White pepper powder-1 teaspoon
7.Lemon juice-2 tablespoons
1.Cut each of the cucumbers
lengthwise into two halves and scoop out the seeds. Now cut into pieces and put
in a blender jar.
2. Add 1 ginger, 2 green
chilies, salt, 1 cup buttermilk and blend to a fine puree.
3. Add ¼ tsp white pepper
powder and ½ tbsp lemon juice and blend again.
4. Pour into a soup bowl and chill in a refrigerator. Serve chilled.
Spinach soup can supply health benefits due to
the fact that it is being so nutrient-dense. Spinach is considered to be one of
the healthiest foods around. Spinach's low calorie content makes it ideal for
losing or managing weight. It increases energy level, improves bone health. It
also has some anti-inflammatory properties.Spinach Chicken Soup in one of my favorites.It's simple a health soup.You can try this in morning breakfast or as an appetizer before the main course.
1.Boneless chicken-200 grams
2.Spinach, shredded-2 bunches
6.Onion, chopped -1 medium
7.Garlic, chopped -2-3 cloves
8.Salt to taste
9.Black peppercorns (crushed)-1/2 teaspoon
10.Potatoes-2 medium (Boiled and mashed)
11.Milk - 1/4 cup
12.White bread slices- 2
13.Black pepper powder- A few sprinkles to taste
14.Dry oregano-1/4 teaspoon
15.Whole dry red chilly, crushed -1
1.Cut the chicken into small dices.
2. Heat one tablespoon of oil and butter together.
3.Add bay leaf. Add chopped onion and garlic and sauté for
about a minute.
4. Add shredded spinach and remove bay leaf.
5.Add salt, crushed peppercorns and one cup of water.
6. Cook for 2-3 minutes.
7. Add boiled and mashed potatoes and cook for 2-3 minutes.
8. Remove from heat and add milk.Stir continuously while
adding milk in it.
9. Let cool and blend well in a blender.
10. Remove the crusts from the bread slices cut into very
11. Dilute the spinach puree with milk or water and heat in
12.Fry the small pieces of bread in a teaspoon of oil in
another pan till they begin to change colour.
13.Add one more teaspoon of oil and shallow fry further till
they are crisp. Drain onto an absorbent paper and keep aside. Sprinkle oregano
and crushed red chilly.
14.Heat the remaining oil in another pan, add boneless
chicken pieces and sauté till cooked.
15. Sprinkle salt and pepper powder.
16.Add salt to the soup.
17.To serve, put the chicken pieces in a soup cup/bowl. Pour
the soup over them. Top with the bread pieces and serve hot.
Semolina or Sooji is very nutritious as it has lots of
minerals,proteins and dietary fiber.Upma is a
common breakfast item in Southern part of India,however in different
parts of India its cooked in different style. The concept still remains the
Upma made with vegetables is a very healthy breakfast
for all especially the kids.
1.Sooji/Semolina -2 cup
2.Carrot (chopped finely) – ½ cup
3.Capsicum (chopped finely)- ½ cup
4.Ginger (grated) –2 tsp
5.Green chillies (chopped)-2pc
6.Mustard seeds -1 tsp
7.Cumin seeds – ½ tsp
8.Curry leaves – 2 stems
9.Salt to taste
10.Sugar -1 tsp
11.Ghee- 3 tsp
1. Heat 1 tsp of ghee in a pan and roast sooji in medium flame for about 2-3 minutes.
Continuous stirring is a MUST. Keep it aside.
2.In a pan heat 2 tsp of ghee and add mustard seeds, cumin
seeds and Curry leaves. When mustard splutters, add grated ginger and green
chillies. Fry for a few seconds and add chopped vegetables (carrot and capsicum)
and sauté for 2 mins.
3.Add salt and sugar and stir well.
4.Now add roasted sooji and mix it well. Pour 4 cups of
water to that. Stir continuously in low flame for 5 minutes.
5.Serve hot as a healthy and tasty breakfast.
TIP:The quantity of water should be double than that of Sooji taken.
It’s drizzling all throughout the day and what better than
having all sorts of fritters and sipping on a cup of tea.
I have come across with a very different king of
fritter with Rui Mach/Rohu fish or Katla fish(whichever available).I must say,
this recipe is unique and innovative. I would like everybody to try this at
home and let me know.
1.Fish(Catla/Rohu)- 200 gms
2.Soaked Bengal gram(Chana dal) –2 cups
3.Ginger garlic paste- 1 tbsp
4.Onion(Chopped) - 2large
6.Green chilly paste-1 ½ tsp
7.Cumin powder(Jeera) - ½ tsp
8.Coriander powder(Dhania)- 1/2 tsp
9.Turmeric powder- 1 tsp
powder -1 tsp
12.Corinader leaves-1 bunch
1.Rice flour (Chaal Guri)- 2 cups
2.All purpose flour(Maida)-1 cup
3.Baking powder - ½
5.Oil for frying
1.Boil the fish pieces
for about 10 minutes until it becomes soft, Remove all the spines and
mash it coarsely.
2.Boil the soaked chana day till soft. Drain all the water
and keep it aside to cool. After it’s cooled, blend it without water.
3.Heat oil in a pan and add chopped onion and fry for couple
of minutes. Add ginger garlic paste and again sauté for another minute.
4.Add turmeric powder,cumin powder, coriander powder and
salt. Fry the spices for 2-3 minutes
and then chana dal ,and chopped tomatoes. Saute for 2-3 minutes.Add the
fish, garam masala powder and stir it properly for 4 to 5 minutes.
5.Add chopped coriander and mix properly. Turn off the Gas.
6.Stuffing is ready when it’s absolutely cooled.
7. Mix rice flour, all purpose flour, and baking powder. Add
2 tablespoon of oil and mix with it. Now add water gradually so as to make soft
8.Make small balls from the dough and make tit flat with
hand and put the stuffing mixture into it. Fold and seal the edges properly by
applying pressure with your fingers only.
9.Heat oil in a pan/kadai; add one by one and deep fry till
it becomes golden yellow and crisp outside.
If you have ripe bananas lying around your
house,don’t even think of throwing them away.Put them to Great use!!!Whenever
there is ripe and soft bananas in my house we make a kind of sweet fritters-
called MALPOA. These delicious tasty treats can be eaten morning, noon, or
night, as a snack or as dessert.These are very simple to make as well.
3.Vanilla essence-1 teaspoon
4.Cinnamon(Darchini) powder- 1/2 teaspoon
6.Sugar- ½ cup(Blend
in a mixer to make powder)
7.All purpose flour(Maida)- 2 cups
8.Baking powder- 1 tablespoon
9.Milk- ½ cup
1.Peel and mash the ripe bananas.
2.Beat egg, powdered sugar, vanilla, cinnamon, and nutmeg.
3.Add the mashed bananas and blend well.
4.Add the flour and baking powder. Mix it all together.
5.Depending on the thikness of the batter we need to add
milk.Add the milk and mix it well.
6.Heat oil in a
pan. Drop spoonfuls of the banana fritter
batter into the hot oiled frying pan. Flip when you see the edges starting to
get brown and golden.
Chili potato- This dish is being served in most of the Street side THELAS/Food vans in the vicinity of my workplace in Sec-V Salt Lake,Kolkata.I have modified it a big time but the idea is still inspired from them.It goes very well with rotis.
I dedicate this dish to the street side THELAS/Food Vans of Sec-V.
1.Potatoes-(small)6 cut into halves with skins.
2.Onions-3 medium, Sliced
3.Capsicum-Diced, ½ cup
4.Garlic paste- ½ teaspoon
5.Black pepper powder- ½ teaspoon
6.Soya sauce-3 teaspoon
7.Tomato Sauce-1 cup
9.Red Chilly-2 pc (each cut into two halves and seeds
11.Sugar to taste
12.Salt to taste.
1.Take the washed potatoes in a bowl.Mix 2 tsp of oil and
sprinkles of salt.Mix well with fingers.
2.Microwave it (in Maximum) for 10-12 minutes.Keep inside
the Oven till the time its needed.
3.To prepare the chilly oil, heat oil in a pan. Add the red
chilly flakes and fry it till deep
brown. Remove the chilly flakes from the oil.
4.In the hot chilly oil add the sliced onion and cook it in
highest flame for about half a minute.
Add the capsicums and sauté it for another 15-20 secs.
5.Add the garlic paste and mix well.
6.Add the potatoes,soya sauce and the black pepper powder
and fry it for 10-15 secs.
7.Add the tomato sauce and a little bit of sugar (pinches)
and cook it in high flame with continuous stirring for 15-20 secs.
Lassi is a very common drink amongst all Punjabis.The popularity has engulfed all India and has even crossed the national boundaries.I have added riped mango which is a special in Indian summer.The combined natural aroma of both makes it a devine drink.
Peel off and take out the pulp.
3.Crushed ice-1 cup
4.Sugar-3 tsp(More if you like sweeter)
1.Mix all and blend till you get a frothy lassi.
2.Put it in a serving glass and garnish with mint leaves
1.Wash and drain the mutton.Add the turmeric powder and a
little less than Half of the
ginger garlic paste into it and mix well.
2.We will first prepare the masala.Take the Mixer
container.Put coriander seeds.cumin seeds,black pepper corns,green chillies,Green
cardamom(2pc),Cinnamon stick(1 pc) .Add a little bit water and blend for a
smooth but thick paste.
3.Add ¼ th of the above masala paste into the mutton and mix
4.Keep the mutton in a refrigerator for 1 hour.
5.Melt the Ghee in a pan ,add the black cardamom, remaining
1 cinnamon stick, remaining 2 Green cardamoms,Mace(Javitri) ,bay leaves.Once
the aroma starts coming out add the mutton and stir in medium flame for 5
6.Cook the mutton in a pressure cooker with 1 glass salt
water.Wait for 3-4 whistle.Wait for the pressure to release on its own.
7.Separate the mutton pieces and keep the mutton juice/stalk
separately. Throw out the black cardamom,
cinnamon stick, Green cardamoms,Mace(Javitri) ,bay leaves from the
7.Heat oil in a kadai/pan.Fry the sliced onions till golden
brown.Add the remaining ginger garlic paste and the remaining masala paste.
Sauté it for around ½ a minute and add
the mutton pieces only.Add the sugar.
8.Cook it in low heat and medium heat.Once the juice dries
out add a little quantity of the mutton
stalk and keep cooking.This should continue till the mutton stalk
finishes.Check the salt.Once the oil starts coming out of the mutton ,its all
In my school days I had one friend who introduced me to this delicious yet easy to cook snacks.Its pretty simple and with easily available ingredients and from my own experience I can say that kids would certainly enjoy this in their Tiffin box.
1. Bread Slices-6
2. Potato-1 large
3. Tomato-1 large
4. Onion-. 1
5. Lemon juice-2 teaspoon
6. Tomato Ketchup/sauce-2 teaspoon
7. Coriander Leaves-1 bunch
8.Mint leaves-1 bunch
10.Sev/Plain Bhujia (for garnishing)
11.Salt (to taste)
12. Oil-2-3 tbsp
1.Boil the potato and chop into small cubes. (Street Chaat
2.Chop onion and tomato into small pieces.
3.Make a paste of the coriander & Mint leaves and green
4.Toast the bread slices in a Toaster,Tawa or oven.Cut them
into cubes(eight equal parts).
5.Heat oil in a
6.Add potato cubes and toss till they turn golden brown.
8.Add the bread cubes and toss for 2 minutes.
9.Add the coriander, mint and green chilies paste.Mix and
toss it well .Add the tomato ketchup. Do not let the bread toast to get too
10.Remove and place in a serving bowl.
11.Garnish with chopped onions, chopped tomato, lemon juice
and sev/plain bhujia.
Dahi Vada- A typical Indian Chaat which is a combination of lentil fritters being soaked in curd and has a combination of different spices sprinkled and frothy fresh curd and tamarind pulp from the top .It tastes simply brilliant.A real mouthwatering dish.
1.Urad Daal (Black lentil without skin)- 1 cup
2.Fresh Yogurt(curd) - 2 cups
3.Powder of roasted cumin and roasted redchilly(2 pc)-1 tsp
4.Chaat masala powder-1 tsp
5.Black salt-1 tsp
6.salt to taste
7.Oil for deep frying
1. Tamarind-100 gm(seeds removed)
2.Sugar-50 gms or as per taste
1.Soak the urad daal in a bowl of water overnight. Grind it into a paste the next morning. Add 1 tsp salt and mix well.
2.Keep it for atleast 4-5 hrs in normal temperature.
3.Heat oil in a pan.Take about a tablespoon of urad daal batter and give it the shape of vada (Doughnut shape or round). Drop the vadas slowly into hot oil and deep fry them in medium heat and then high flame until it becomes golden yellow.
4.Take out the vadas in a large container having salt water and Curd (propertion-3 cup water & 1 cup Curd )and let it soak until required.
3. Take the curd in a container and beat it well till becomes frothy. Now add the roasted cumin & roasted red chilly powder, chaat masala powder, black salt and mix it well
4.For the tamarind chutney/sauce- Heat water in a saucepan and add the tamarind and sugar and salt to taste.Cook it in medium and low heat till the tamarind gets soft.Allow it to cool.Using food processor or finget tips ,blend it or squeeze out the tamarind pulp.Use a tea strainer and take out the thik pulp and keep it aside.
5.Take out the vadas from the curd water . Arrange them in a serving bowl and pour the curd mixture evenly so that all the vadas get covered completely.
6.Chill the vadas before serving. At the time of serving place 4 vadas in a small plate and garnish roasted cumin and red chilly powder, chaat masala powder, curd mixture and finally tamarind chutney.
1.Soak chana dal in water for 2 hours. Drain the water completely. 2.Crush the soaked and drained dal, just run it in Mixer for a few seconds. Make sure you dont grind it to a smooth paste. Add all ingredients except oil to the crushed dal and gently mix it together. Make small balls with the dal mix. 3.Heat oil for deep frying pan on high flame. When oil is really hot and add the vada. 4.Fry till golden brown. 5.Once all are fried we would wait till they are cooled a bit. 6.Flatten each ball in your palm. Wet your hands before flattening the vadas. 7.Fry the vadas one more time till they become golden brown. 8.Drain excess oil on a tissue paper. Serve hot.
You will get around 18-20 vadas of small-medium size, with the given quantity.
1.Big size potato-4
2.Minced Chicken(Keema)-250 gm
3.Onions-2 finely chopped
4.Garam Masala Powder-1/4 teaspoon
5.Ginger garlic paste-1/2 teaspoon
6.Coriander leaves-1 small bunch- chopped fine
8.Turmeric powder-2-3 pinches
1.Peel off the skins and cut the edge at one end and scoop out the potato.It should look like a hollow sphere.
2.Heat oil in a pan,saute the onion for 2 mins.Add the chicken,turmeric powder,ginger garlic paste,green chillies and salt to taste.
3.Cook it till the oil comes out of the mixture.
4.Add the garam masala powder and the chopped coriander.Mix it well.
5.Keep it aside to cool down.
6.Stuff the potatoes with the mixture.
7.Brush oil on the potatoes and microwave it in maximum for 7-8 minutes.
Aloo Morich- A bengali name comprising two ingredients - Aloo- which means Potato and Morich- which means black pepper.This a dish that I have learnt from my Mother.Its is a simple and easy potato recipe.Whenever I am down with fever and nothing tastes good to my buds.My Mom dishes it out for me.
1.Potato-4 medium size(Each cut into 8 halves)
2.Freshly crushed black pepper powder-1/2(half) teaspoon
1.Boil the potatoes in salty water..Please make sure they are not overboiled.
2.Melt the butter into a pan/kadai.
3.Add the boiled potato,sprinkle salt and freshly crushed black peppper powder.
4.Fry it high flame till the potato becomes golden brown.
Palak Paneer is one of the very famous vegetarian dishes all across
India. It is regularly cooked during the winters when fresh Spinach is
1.Spinach-2 large bunches
2Cottage cheese (paneer)-200 grams
3.Green chillies -2-3 chopped
4.Garlic -8-10 cloves chopped
5.Oil -3 tablespoons
6.Shahi Jeera seeds -1/4 teaspoon
7.Ordinary cumin (Jeera) seeds-1/4 teaspoon
8.Salt to taste
9.Lemon juice -1 tablespoon
10.Fresh cream -4 tablespoons
1.Remove stems, wash spinach thoroughly in running water.
2.Blanch in salted boiling water for two minutes. Refresh in
3.Drain out excess water.
4.Grind spinach into a fine paste along with green chillies.
5.Dice the paneer(one inch by half inch pieces).
6.Heat oil in a pan. Add both types of cumin seeds.
7.When they begin to change colour, add chopped garlic and
sauté for half a minute. Add the spinach puree and stir. Check the salt. Add
water if required. When the gravy comes to a boil, add the paneer and mix well.
8.Add the lemon juice and stir well.
9.Turn off the Gas and finally add the fresh cream.
This is the most famous Kashmiri dishes which has a thin
gravy and a thick layer of oil(mutton fat)on the top.The selection of the meat
plays quite an important role here.The best would be Rewaji mutton which has
lot of fat attached to the meat itself.
into 1½ inch pieces –750 gms
2.Oil - 4 tablespoons
3.Onions-4 medium size,chopped
garlic paste-1/2 teaspoon
5.Asafoetida (Hing) -1/2 teaspoon
6.Cinnamon(Darchini) - 2 one-inch sticks
-4-6 inch piece
cardamoms(Bari Elaichi)- 4
red chilli powder -1 tablespoon
seed (saunf) powder -2 teaspoons
ginger powder (soonth)-1 tablespoon
powder- 1 tablespoon
whisked -1 cup
Note: RATANJOT is a spice grown in the valleys of Kashmir.
Since the dish is a traditional Kashmiri one, Ratanjot is a must. However the
dish can also be cooked without it.
1.Wash and drain the mutton pieces well. If possible cover
it up with a piece of cloth for some time so that the remaining water gets
soaked thereby making the pieces dry.
3.Heat oil in a pan and fry the onions till golden brown and
keep it aside.
2.Heat oil in a thick-bottomed pan. Add asafoetida,
cinnamon, cloves, black peppercorns and black cardamoms. Sauté till the
fragrance comes out. Add mutton and cook on medium heat, stirring constantly
till mutton pieces turn a nice reddish brown colour. This may take 15 to 20
mins.Add the ginger garlic paste and add for 3-4 minutes. Sprinkle a little
water and continue cooking for fifteen minutes more on low heat. Make sure to
stir constantly so that there is no sedimented Masalas at the bottom of the
pan. Add fried onions,Kashmiri red chilli powder, fennel powder, dry ginger
powder, coriander powder and salt. Add yogurt and two cups of water. Cover it
up with a lid and cook, till the meat is tender, stirring occasionally. Serve
Thinking of a Snack for pure vegetarians I came with the idea of this recipe. This recipe is an adaptation from one of my aunties -Rohini Banerjee.However the ingredients are different and there has been some modifications as well.This is a very quick time(about 15 mins) pure vegetarian Snack.
1.Paneer-1 cup grated/crumbled
2.Onion-1 chopped fine
3.Roasted Cumin/Jeera powder-1/4 teaspoon
4.Garam Masala Powder-1/2 teaspoon
5.Ginger garlic paste-1/2 teaspoon
6.Coriander leaves-1 small bunch- chopped fine
7.Capsicum-1 medium size, chopped fine
9.Tomato Ketchup- 3-4 teaspoon.
1.Take a bowl,add the grated/crumbled paneer,onion,roasted cumin powder,garam masala powder,ginger garlic paste,chopped coriander leaves and finely chopped capsicum.Mix all well with finger tips.
2.Add the tomato ketchup and mix/blend it well with finger tips.Set the mixture aside.
3.We take the regular white bread which is easily available in the market.
4.Remove the brown crust from the 4 sides of the bread,
5.Roll out each slice as thin as you can with the help of a BELAN.
6.Put sufficient filling on one end of the rolled out bread slice.Gently roll in from one end and ,make sure that the filling stays well within the first turn of the roll.
7.Complete with all the bread slices.
8.Put butter on the rolls well on all sides.
9.Heat a pan and lightly roast until all sides are browned. Cut them up into two halves and serve with tomato sauce.
Bread crumbs-Take 7/8 breads and crumble them with hands.Put them into a grinder and give it a pulse till you get coarse bread crumbs.
2.Regular Maida-1/2(half) cup
4.Salt- To taste
1.Wash and drain the chicken stomach and chicken keema.
2.Heat oil(2 tablespoon) in a pan and add the onions.Fry till golden brown.Add the ginger & garlic paste,turmeric powder,salt and saute for 30 secs.Add the chicken keema and cook it till oil seperates from the mixture.Add finely chopped Capsicum,chopped green chillies,stir well and cover the pan and cook it for 5 minutes in Low flame.
3.Once the chicken is cooked and cooled ,add the bread crumbs and mix it well with hands.
4.Give them round shape(like balls) and keep inside a refrigerator for atleast 30 minutes.
5.Take a bowl,add the cornflour,maida,bitten eggs,salt.Mix well.Add small quantity of water for a smoother but THIK batter.
6.Heat oil in a kadai /pan.Take each balls,dip in the batter and deep fry till golden brown.
7.Put it on tissue papers to soak the excess oil.
8.Serve hot with green chutney.
Green chutney- Take coriander leaves,add seedless tamarind,salt,green
chillies,sugar.Blend them in a Mixer in form of a smooth paste.
Stuffed Paneer Pakora- Its another unique mouth watering snack for Monsoon.Last year Monsoon I was traveling and due to very heavy rain I had to stop by a small Fritter shop on the highway.It was raining cats and dogs.I ordered Paneer pakoras.It came with Pudina Chutney and the taste was awesome.
I got so much impressed with the combing taste of the chutney and the pakora that I thought of fusioning the two.
I dedicate this recipe to the Unknown Shop owner.
1.Paneer-thin rectangular slices-10
2.Cornflour-1/2 (Half) Cup
3.Regular Maida- 1/2(Half) cup
6.Dhania /Coriander seeds-1 teaspoon
Roast the cumin and the coraiander seeds (without oil) and make powder.
1.Take the pudina leaves put them into the mixer,add seedless tamarind,salt to taste,1 green chilly.Make a
2.Take two thin Paneer slices,spread the pudina paste evenly onto one slice of paneer using a knife/spoon.Put the other slice together
3.In this same way make 5 sets using the 10 paneer slices.
4.Keep them in a refrigerator for 30 minutes.
For the batter:
1.Take the corflour and the regular maida in a bowl.Add the roasted cumin and coriander masala,ginger paste,red chilly powder,salt and the egg.
2.Mix them well to make a smooth batter.Add water as per the requirement.
1.Heat oil in a pan/kadai.
2.Dip the Sliced paneer into the batter and deep fry till golden brown.
3.Put them in a tissue paper so that the excess oil gets soaked.
4.Sprinkle black pepper powder and serve hot.
Back again with another mouth watering chicken snack when is pouring down heavy outside.Its Fried chicken in Corn-flakes.This fried chicken recipe is super crisp from outside and tender and juicy from inside.
Let your mouth water this Monsoon.With continuous rain outside, what else!! than Ek cup Chai with deep-fried fritters.I am here with a mouth watering Bengali- Tele-Bhaja(fritters) called Macher dimer (Fish Eggs)Bada.Enjoy the rain!!! and for once don’t think about the calories!
**Soya sauce contains salt be careful while adding salt.**
1.Wash and drain the Macher dim.Add 1 tsp of soya sauce and make sure that the Macher dim is well Mashed.
2.Mix well,Add besan,baking powder,onins,garlic,ginger,green chilles,Egg,black pepper powder and salt to taste.Add small quantity of water to make the mixture a little bit soft
3.Mix all well.(Using hand is best)
4.Heat oil in a kadai/pan..Deep fry in shape of small Badas/pakoras.
5.Serve hot with Tomato sauce.