Chanar Borar Dalna / Paneer Kofta Curry

Chanar Borar Dalna / Paneer Kofta  Curry

It’s a Traditional Bengali dish. My Ma use to make it very often. It is a total vegetarian dish...

For the Paneer kofta
Ingredients
2 cups Paneer (water drained out)
3 tbsp All purpose flour
Salt to taste
Oil for shallow frying

Method
Take paneer,salt and flour. Mix it well. Make equal portion balls and give it a flat shape. Heat oil in a fry pan. Fry the koftas from both the sides. Fry it till brown in colour. Keep it aside.

For the Dalna
Ingredients
2 Potatoes cut into medium size cubes
1 big Tomato ground into paste
1 Green chilli slit
1/2 tsp Ginger paste
1/2 tsp Cumin seeds
1 Bay leaf
2 Cloves
1 small Cinnamon stick
1 Cardomom
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/2 tsp Chilli powder
1/2 tsp Garam Masala powder
1 tsp Sugar
Salt to taste
1  1/4 tbsp Ghee

Method
Take a pan. Add 1 tbsp ghee and let it heat. Add cumin seeds, bay leaf, cardamom, cinnamon and cloves. Let it crackle. Add ginger paste. Sauté it for few seconds. Add  the potatoes and fry the potato cubes on a medium flame covered and stirring it occasionally for 3 minutes. Add the tomato paste. Add salt, sugar,  garam masala, turmeric powder, cumin powder, coriander powder and chilli powder. Stir it and cook it covered for 2 to 3 minutes. Add 2 cups of water. Cover and cook till the potatoes are tender. Take it off the gas. Add the fried paneer balls, 1/4 ghee and sprinkle garam masala powder. Serve it hot with Rice or Chappati.

Palak - Paneer Sammi Kabab

Palak - Paneer Sammi Kabab
Ingredients
1 Bunch of Spinach clean and cut
1 cup Paneer
1/2 cup Chana dal / Bengal gram soaked
1 finely chopped Onions
2 Green chillies minced
4 Garlic cloves minced 
1/2 tsp Ginger grated
1/2 cup Gram flour / Besan
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1/4 cup Mint leaves chopped
2 tbsp Coriander leaves chopped
Oil spray for shallow frying 

Method
Take the chana dal and pressure cook it till tender. Dry the water up if any. Take a pan. Add 1/2 tsp oil. Add the spinach and salt. Dry up the water from the spinach. Take a mixing bowl. Add the cooked chana dal, spinach, paneer, ginger, garlic, green chilli, turmeric powder, salt, garam masala powder, cumin powder,coriander powder, besan, onions, mint leaves and coriander leaves. Mix it properly. Till it forms a dough. If the dough is not forming then add more besan as required. Make equal portion ball, size of a lemon. Flatten it. Take a pan, spray oil. Heat it. Shallow fry the kababs on medium heat till golden brown from both the sides. Serve it with green chutney.

Moong Dal and Palak Shorba

Moong Dal and Palak Shorba
Yellow Dal and Spinach Soup
Ingredients
1/2 cup Moong dal / Yellow dal
1 Onion chopped
1 small cup Spinach chopped
1 tsp Ginger grated
1 tsp Garlic chopped
1 Green chilli chopped
Salt to taste
1/2 tsp Turmeric powder
1 tsp Cumin seeds
1 tbsp Lemon juice
1/2 tsp  Melted Butter
Few Coriander leaves chopped

Reduce Butter if on a Diet

Method
Take a pot. Mix together moong dal, chopped onion, ginger, green chilies, turmeric powder, salt and chopped garlic. Add 3 cups of water and cook till the dal has become pulpy. Take a strainer, strain the dal. Add 2 cups water little at a time while straining. Take a pot. Add the dal water back in the pot. Add the spinach, simmer for 10 minutes. Take a pan. Add butter in a pan. Add cumin seeds. Let it crackle. Add the seasoning to the soup.  Add lemon juice and garnish with coriander leaves. Serve hot.

Fish Roll type 2

Fish Roll

For the Pancakes
Ingredients
2 cups All purpose flour
2 Eggs beaten
Salt to taste
Water to make the batter

Method
Beat APF, egg, salt and water to make a thick batter. Heat the pan. Make thin pancakes and keep it aside.

For the Fish filling
1 cup Fish Bheki/ Rahu / Katla (boiled and deboned)
1 Onion chopped finely
1 tsp Garlic minced
1 tsp chopped Chillies
1/2 tsp Garam masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
Salt to taste
1/4 tsp Sugar
1/2 tbsp oil

Method
Take a pan, add oil. Add onion, garlic and chillies. Sauté it till brown in colour. Add garam masala, cumin powder, coriander powder, salt and sugar. Sauté it for few seconds. Add the fish, mix the fish well the the spices. Cover and stir fry the fish till the mixture is dry. 
For Rolling the pancake, take a pan cake on a plate, add a tablespoon of the filling on one end of the pancake, roll up the pancake by tucking in both the opposite sides and then rolling the pancake out from another side. Follow the same procedure for other rolls.

For frying the Fish roll
Ingredients
1 Egg beaten
1 cup Bread crumbs
Oil to fry
Heat oil in a pan. Dip each fish roll in beaten egg then roll in bread crumbs. Shallow fry until golden brown. Drain the fish roll on a kitchen towel.  Serve it hot with mustard sauce and tomato sauce.

Roti ki Kheer

Roti ki Kheer
Delicious and healthy... Roti ki kheer was an experiment in my kitchen. Try it and you will want more....
Ingredients
2 Chappatis
2 cups Milk
Pinch of Salt
6 tbsp Sugar or as per taste
2 Pinch of Cardomom powder
10 Raisins
Few broken Kaju
4 Almond chopped
4 Pistachio chopped

Method
Make fine crumbs of the Chappati. Boil the milk on a low flame. Once the milk boils, add a pinch of salt and sugar. Let the sugar dissolve. Stir it occasionally. Add cardomom powder. Let the milk simmer for 5 minutes. Add the Chappati crumbs. Let it cook on a low flame  till the texture gets smooth. Add the raisins, kaju, almonds and pistachio flakes keeping some for garnishing. Serve hot or cold.