Paneer Ke Kabab

A superb and easy festive snack or starter for vegetarians. Without any garlic and onion and with very few ingredients this snack can be made in very less time. This Kabab is shallow fried and served hot with green chutney.

Ingredients

250 grams Paneer / Cottage Cheese

3 tbsp Green Masala Paste ( Few coriander leaves, few mint leaves, 1 small piece of Ginger, 2 Green Chillies and 1/4 tsp Cumin seeds ground together in a mixer without adding any water )

2 tbsp All Purpose Flour ( Maida )

2 tbsp Semolina ( Suji )

Rock Salt to taste - (Sendha Namak)

2 tbsp Curd

Oil for shallow frying

Method

Take the cottage cheese, ground masala, maida, suji, salt and curd in a bowl. Mix all the ingredients  properly till it forms a soft dough. Make small balls and flatten it.

Take a pan, add oil. Let it heat. Shallow fry the Kababs till it is golden brown on both the sides. Serve it hot with green chutney.

Durga Pujo ar Misthi Mukh

Durga Mai ki Jai.... 

The sound of Dhak, Dhunochi r Naach, Smell of happiness in the Air, New Clothes, Dressing up, offering Puspanjali, Bhog, Meeting friend's and family, Adda and feasting means Pujo, ar Bangali mane Mishti.... 

Ar Shes Pate Mishti - at the end a sweet dish has to be there... 

Here are some of the festive sweetdishes you can try out... The links are given below each picture. Please click on the link for the recipe... Happy Durga Pujo... 

Chanar Pantua 

http://www.suskitchenbysumitra.com/2017/08/chanar-pantua.html?m=0

Langcha 

http://www.suskitchenbysumitra.com/2017/08/langcha.html?m=0

Nolan Gurer Roshogolla

http://www.suskitchenbysumitra.com/2017/01/nolen-notun-gurer-roshogolla-date.html?m=0

Pan Bahar Sandesh

http://www.suskitchenbysumitra.com/2016/10/paan-bahar-sandesh.html?m=0

Keshri Babam Bahar Sandesh Roll

http://www.suskitchenbysumitra.com/2016/10/kesari-badam-bahar-sandesh-roll.html?m=0

Raj Bhog

http://www.suskitchenbysumitra.com/2016/09/raj-bhog.html?m=0

Chitrakoot

http://www.suskitchenbysumitra.com/2016/08/chitrakoot.html?m=0

Rosogollar Payesh 

http://www.suskitchenbysumitra.com/2016/08/rosogollas-payesh.html?m=0

Oats ar Chanar Diye Gurer Payesh

http://www.suskitchenbysumitra.com/2016/06/oats-ar-chana-diye-gurer-payesh-oats.html?m=0

Malpuas 

http://www.suskitchenbysumitra.com/2016/03/malpuas.html?m=0

Rasgullas

http://www.suskitchenbysumitra.com/2016/03/rasgullas.html?m=0

Perakhi

http://www.suskitchenbysumitra.com/2015/11/kheerer-perakhi.html?m=0

Narkel Naru

http://www.suskitchenbysumitra.com/2015/11/gurner-narkel-naru-jaggary-coconut-ladu.html?m=0

Chanar Misti Polau 

http://www.suskitchenbysumitra.com/2015/08/chanar-misti-polau-or-chanar-zarda.html?m=0

Misti Doi

http://www.suskitchenbysumitra.com/2015/07/mishti-doi.html?m=0

Chandrapuli

http://www.suskitchenbysumitra.com/2015/07/chandrapuli.html?m=0

Malai Chumchum

http://www.suskitchenbysumitra.com/2015/07/malai-chumchum.html?m=0

Ranga Alur Pantua ( Sweet Potato Pantua )

http://www.suskitchenbysumitra.com/2015/06/sweet-potatoes-pantua.html?m=0

Fish Caldino / Caldin ( Mild Fish Curry )

It's a Goan dish. It's a mild yellowish colour curry which is served as a side dish. This curry can be made with any vegetables or fresh fish. Surmai, pomfret or prawns are used to make this curry.  The curry though mild, is quite flavorful.

This can be served with hot rice or pav.

To make the Caldin Juice

Ingredients

1 fresh Coconut grated

4 Garlic cloves

2 Cloves

1 small piece of Cinnamon

10 to 15 Black Pepper Corn

1 tsp Cumin seeds

1 tbsp Coriander Seeds

1/2 tsp Turmeric powder

1 tsp Tamarind Paste

2 cups of warm Water

Method

Blend all the above ingredients together in a blender along with the warm water.  Strain this through a strainer to get a thick Caldin juice. Add 1 cup of water to the residue and strain out a thin juice. Keep it aside.

For the Curry

Ingredients

3 medium Pomfret sliced and cleaned 

1 medium size Onion chopped 

1 medium size Tomato chopped 

1 tsp Ginger minced 

2 Green Chillies slit

1/4 tsp Sugar 

Salt to taste

2 tbsp Oil 

Method 

Take a wok, add oil. Let it heat. Add the chopped onions, sauté it till translucent. Add the chopped tomato, ginger and green chillies. Stir and cook for 2 minutes. Add the thin juice and let it simmer. Apply little salt on the fish. Add the fish into the wok. Let it simmer for a minute. Turn the fish. Add the thick juice and continue to simmer. Add the salt and sugar. Let it simmer till the fish is cooked. Serve hot with steamed rice or with pav.

Putu Ayu Ketan Hitam (Black Glutinous Rice and Coconut Steamed Cake)

It's an Indonesian steamed cake recipe. It's can be served as snacks and believe me it is moist, healthy and super tasty.

I have followed Anna dina's blog for this recipe, but I have reduced the quantity of the ingredients to half and recreated the recipe as per my convenience.

The Black Rice was one of the ingredient that I had received as prize from Original Indian Table in collaboration with Commeat. I have plated it on a Tapas plate which again was one of the prizes I had received from Le Creuset...

I made the rice flour at home. I took 125 grams of rice and ground it. Then sieved it. I have used dried grated coconut, but the fresh coconut is more preferred.

Black Rice known as forbidden rice, it is less popular than the other rice varieties, it is also an ancient grain that has been eaten in Asia for thousands of year. It has a powerful disease-fighting antioxidants, and it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

For the Coconut Layer

Ingredients

50 grams grated Coconut

3 drops of Vanilla Essence

A Pinch of Salt

1 Pandan Leaf

Methods

Add the coconut, salt, vanilla essence and pandan leaf into the bowl. Mix the ingredients and steam it for 2 minutes. Let it cool. Discard the leaf and keep it aside.

For the Cake

Ingredients

120 grams of Black Glutinous Rice Flour

60 grams Caster Sugar as per the sweetness required

A Pinch of Salt

1 Large Egg

100 ml Coconut milk

1 Pandan Leaf

Oil for greasing

Method

Boil coconut milk with pandan leaf. Let it cool then remove the leaf from the coconut milk. Boil a liter of water in a pot. Grease the putu ayu moulds or mini bundt moulds with oil. Put 2 tsp of the coconut into the mould. Press the grated coconuts well until it sets. Keep the mould aside.

Remove the pot of hot water from the flame. Take another bowl which can fit onto the pot. Add the egg, sugar and salt into the bowl. Beat on low speed until the sugar dissolves. Increase the speed of the beater and  beat until the batter becomes thick and pale. Add the flour in the batter in batches. Beat it further till the flour has mixed well. Now gradually add the coconut milk little at a time and continue to beat the batter until the ingredients are well incorporated.

Fill the moulds with the batter until full till the edge, steam it for 15 minutes or till the cake is done. Let the cake cool down before remove it from the moulds.

Ratafia Biscuits

This are small light textured, round, almond flavored biscuits similar to Italian Amaretti biscuits.

Traditionally Ratafias were made from the kernels of apricot, almond or peach instead of a flour. 

They are light and crispy but chewy. They are served after dinner with coffee or as snacks. They are also used making cakes, puddings and trifles. They can be stored for a month in an air tight container. 

I have adapted this recipe from epicurus.com. 

Ingredients

2 Egg Whites

1/2 tsp Almond Essence

30 grams Butter 

1 tsp Butter for Greasing 

120 grams Almond meal

1 tbsp Rice Flour

175 grams Caster Sugar

Method

Place a baking paper on the baking sheet, grease the sheet with butter and keep it aside.

Beat the egg whites until it begins to form peaks. In a different bowl add in sugar and butter, beat it till the sugar forms soft crumbs. Add the essence, beat it until its softens further. Gradually add the rice flour and almond meal,continue to beat till the all the ingredients incorporates well. Add the egg whites and beat it again till it forms a sticky dough. Take a normal round nozzle. Use a piping bag for piping out the biscuits into small balls. Another alternative is that you can wet your palms and take small portions of the dough and form round balls. Keep a distance between the 2 balls. Bake for 15 to 20 minutes at 180 degrees celsius in an pre heated oven till it becomes light brown in colour. Cool it completely before removing the biscuits from the sheet.

Coorgi Koli Saaru / Coorgi Chicken Curry

 Koli Saaru is a delectable Chicken dish from the region of Coorg. The curry is made with freshly ground spices which enhances the flavor of the curry. It's simple to make. It's served as a side dish, it's eaten with Akki Roti or Rice. I have used pressure cooker to speed up the time, but you can also slow cook it in a pot. 

To Marinate the Chicken

Ingredients

750 grams Chicken pieces washed and cleaned

1 tsp Turmeric powder

1 tsp Chilli powder

Salt to taste

Method

Marinate the chicken with turmeric powder, chilli powder and salt for 1 hour.

For the Masala powder

Ingredients

1 tsp Mustard seeds

1 tsp Black Pepper corns

1 tbsp Coriander Seeds

1 tsp Cumin seeds

5 Cloves

1 medium stick Cinnamon

Method

Dry roast the mustard seeds, black pepper,coriander seeds and cumin seeds till a strong aroma releases. Cool it and grind them into a powder.

For the Wet Paste

1 Medium size  Onion chopped

1 Medium size Tomato chopped

6 Garlic Pods

1 Inch Ginger

2 Green Chillies

1/2 tsp Roasted Poppy seeds - I have not added

1/2 cup fresh or frozen grated Coconut

Method

In a grinder, grind the Onion, Tomato, Garlic, Ginger, Green Chillies and Coconut into a paste.

To make the Curry

Ingredients

Marinated Chicken

1 medium size Onion finely chopped

Few Curry Leaves

Wet Paste

1/2 tsp Kachampuli (Black Vinegar)

OR

1 tsp Tamarind paste

1 1/2 tbsp Dry Masala powder

Salt to taste 

3 Tbsp Oil

Method

Take a pressure cooker. Add oil, let the oil heat up, add the onion and curry leaves. Sauté on the onion medium heat for 2 minutes. Add the wet paste, stir it and cook for 3 minutes on a medium low heat. Add 1/4 cup water and continue to cook for 2 minutes more. Add the chicken pieces, stir and cook for a minute. Add the powder masala. Stir and cook for another 2 minutes. Add 1 1/2 cups of water. Stir for a minute. Cover the pressure cooker and allow 4 whistles. Switch off the flame and let the pressure release. Open the lid. Add salt and tamarind paste and stir the curry. Let it the curry simmer for another 2 minutes. Serve the Koli Saaru with Akki roti or Rice.

Murg Moti Pulao

The name Moti which is in Hindi means Pearl, is basically tiny meat or paneer balls cooked with rice and is covered in silver varq - edible silver leaves. 

This recipe is very easy to make and flavorful. I have not fried the meat ball, instead boiled them and then cooked it with rice.I personally don't like silver varq, since it is not good for health. Hence I have just applied little varq for show. 

For Murg Moti

Ingredients

250 grams of ground Chicken mince

1 Onion paste

1 tsp Ginger - Garlic - Chilli paste

1/2 tsp Garam Masala powder

1/2 tsp Cumin powder

1/2 tsp Coriander powder

1/2 tsp Chilli powder

1/2 tsp Turmeric powder

Salt to taste

Method

To make the moti balls, in a mixing bowl add the ground chicken,onion, ginger - garlic - chilli paste, cumin powder, coriander powder, chilli power, turmeric powder and salt. Mix all the ingredients very well till the fat releases from the meat. Make small size balls, keep it in the fridge for 30 minutes. Boil 3 cups of water, add the chicken balls and let it cook for 10 minutes. Remove the balls and keep it aside. Retain the chicken stock for cooking.

For Pulao

Ingredients

250 grams Basmati Rice washed and soaked in water

Chicken meat balls

1 medium size Onion sliced

1 medium size Tomato sliced

1 tsp Ginger - Garlic - Chilli paste

2 tbsp Coriander Leaves chopped

1 tbsp Mint Leaves chopped

1 cup Curd

2 Bay leaves

2 Cloves

2 Cardamom

1 small piece Cinnamon

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1/2 tsp Coriander powder

1/2 tsp Cumin powder

1/2 tsp Garam Masala powder

2 1/2 cup Chicken stock

Salt to taste

1/4 cup Ghee

Silver Varq 

Method

Take a pot, add ghee. Let it melt. Add the cloves, cardamom, cinnamon and bay leaves. Let it crackle. Add the ginger - garlic and chilli paste, sauté it for a minute. Add the onion and sauté it till the onion is changes its colour. Add the curd and stir it for some time. Add turmeric powder, cumin powder, coriander powder, garam masala and salt. Stir occasionally and cook for 5 minutes. Add 1/4 cup Water and cook till the oil releases. Add the tomato coriander leaves and mint leaves. Stir and continue to cook for 2 minutes. Drain the water from the rice. Add the rice, stir for a minute and then add chicken stock. Cover and cook till the rice is almost 80 percent done. Add the  moti balls and keep 6 to 8 moti balls aside for garnishing. Stir, cover and cook further till done. Garnish with the remaining moti balls and mint leaves. Apply little silver varq on the balls. Serve it hot.

Chingri / Prawns Maacher Malai Curry

This dish is an authentic Bengali delicacy and is made for occasions. It's a gravy dish. You can enjoy this dish with hot steaming rice. Big size prawns / Galda Chingri are cooked in coconut gravy. 

Ingredients 

8 pieces Chingri Maach / Big size Prawns

( Cleaned,  deveined and marinated with Salt and 1/2 tsp Turmeric powder for 10 minutes )

1 1/2 cup Coconut Milk 

( Take 1 1/2 cup grated Coconut and add 1 cup water, grind it. Strain and squeeze the milk out from the coconut paste ) 

1 small Onion paste

1 Tomato paste

1 tbsp Garlic - Ginger paste  ( 2 Garlic and a small piece of Ginger )

2 Green Chillies slit

1/4 tsp Garam Masala powder

1/4 tsp Turmeric powder 

1/2 tsp Chilli powder 

3/4 tsp Cumin powder 

1 tsp Sugar 

Salt to taste

2 Cloves 

2 Green Cardamom 

1 small piece of Cinnamon 

2 Bay leaves

2 tbsp Curd

1/4 cup Water

1/2 cup Mustard Oil 

1 1/2 tbsp Ghee

Method 

Take oil in a wok, heat it up to a smoking point. Reduce the flame. Add the prawns and sauté them for a minute. Remove them and keep it aside. In the same oil, add a tbsp of ghee. Add the bay leaves, cinnamon, cloves, cardamom. Let it crackle. Add the ginger - garlic paste, stir for a minute. Add the onion paste, continue to stir, add the sugar. Sauté the onion till it changes it's colour. Add the tomato paste, stir and add the cumin powder, turmeric powder, chilli powder and green chillies.  Continue to sauté. Add the curd. Stir it. Add salt and sauté it till the oil releases from the paste. Add water, stir it. Add the prawns, stir and cover the wok. Cook it for a minute. Add the coconut milk, cover the wok and let it simmer for 5 minutes. Add the remaining ghee and sprinkle the garam masala powder. Switch of the flame. Serve it hot with hot steaming rice. 

Pişi / Hamur Kizartmas

It's a fried Turkish bread or dough and it's normally eaten for breakfast or snacks. The bread dough is stuffed with a stuffing and is then fried in oil. Normally the dough is stuffed with chopped parsley and feta cheese. I have substituted it with spinach and cottage cheese. There are no spices add to the stuffing, but if you wish you can add some chillies or pepper powder to make it spicy.

For the Stuffing

Ingredients

2 cups Spinach chopped

1 cup Cottage Cheese crumbled

3 Garlic Cloves minced

Salt to taste

1 tbsp Oil

Method

Heat the oil in a pan. Add the garlic and sauté it for a minute. Add the spinach and salt, stir well till the water dries up. Add the cottage cheese and stir again for another 2 minutes, remove it from the flame and keep it aside.

For the Pişi

Ingredients

2 cups of All Pourpose Flour

7 grams of Instant Yeast

1 tsp Sugar

Salt to taste

2 tbsp Curd

Stuffing

1 1/2 cup of Lukewarm Water

1 1/2 tbsp Oil for the Dough

Oil for frying

Method

Add the flour and salt into a mixing bowl and mix it. Make a well in the center of the flour and add the yeast, sugar and half cup of lukewarm water, mix well and keep it aside till it rises. Add the beaten curd and a tbsp of oil. Begin to mix the flour, keep adding little water at a time to form a soft dough. Apply oil on the dough. Cover it and keep it aside to rise. Knead the dough for 2 minutes. Divide the dough into medium lime size portions. Roll out each portion into a disc, place a tbsp of the stuffing on one half of the disc and fold the other half over the stuffing. Seal the edges. Heat the oil in a wok. Fry the Pişis until golden brown from all the sides on a low flame. Serve it hot with a cup of tea.