Vegetable Chops a Healthy Treat for your Taste Buds and Soul...

Vegetable Chops a Healthy Treat for your Taste Buds and Soul...
Few days remaining for Durga Puja celebration. In Bengal and other parts of the country Durga Puja is celebrated by Bengalis in a huge scale. Debi Puja and Pet Puja that is Prayer to the Goddess and Offering to the stomach goes hand in hand... Some people fast but many like me wait to eat, specially   the Prabasi Bengalis. People go Pandal hoping to pray to the Goddess and there after celebrate the festival by eating in the Pandals. There are food stalls put up in the Pandals. Morning people eat the Prasad in the Pandals like Khichadi, Labra, Payesh, Chutney and in the evening dishes like Muglai Paratha with Kosha Mangsho, Luchi Aloordum, Kosha Chicken, Mach Bhat, Mochar Chop, Vegetable Chop, Mutton Cutlet, Fish Fry, Mutton Biriyani, Rasogulla, Misthi Dai, Jhal Muri, Tele Bhaja are sold in the Pandals. This year no Pandal food for me as on Diet, but why deprive my soul of good food...
Made 100 % Healthy Vegetable chops which are not fried but baked.... And it is served with vegetable salad and home made healthy Kasundi.

Ingredients
1 cup grated Beetroot
1 cup grated Carrots
2 grated Boiled Potatoes
1 or 2 chopped Green Chillies
1/2 tsp grated Ginger
1 tbsp Raisins
1/2 tsp broken Cashewnuts or Almonds
Rock Salt to taste
1 tsp Bhaja Masala powder ( 1/2 tsp Cumin seeds, 1/2 Coriander seeds and 1 dry red chillies - Roast it and grind it in a grinder)
1/4 tsp Garam Masala powder
1/4 tsp Cumin seeds
1 Bay leaf
1/2 tsp Melted Ghee
2 tbsp Wheat flour + 1/4 cup or little more Water mix to make a thin batter
Oil spray
1 cup Roti crumbs

Method
For the Roti crumbs, take 6 rotis made without oil and salt.Roast it in a microwave till crisp. Break into pieces. Grind the crisp roti pieces in a grinder to make a fine powder. Keep it aside. This can be stored in the fridge for further use. Take a pan, add ghee in the pan. Let it heat. Add cumin seeds and bay leaves, let the cumin seeds crackle. Add the ginger and sauté for few seconds. Add the beetroot, carrot and the boil potatoes, stir it and cover the pan, cook for 5 minutes on a low flame stirring it occasionally. Add the garam masala, salt, Bhaja masala, raisins and broken cashewnuts or almonds. Mix it and let it cook for 2 to 3 minutes more. The mixture will start to bind together, till then cook the vegetables. Take it off the gas and cook the vegetables. Spray oil on a baking tin. Divided the vegetable mixture into equal lemon size balls, shape the balls  into oval shape.  Take the whole wheat water mix. Take the roti crumbs in a plate, take each oval shape balls and roll it in the crumbs once. Now take each vegetable chop and dip it in the whole wheat thin batter and roll it on the roti crumbs again. Now place the vegetables chop on the baking tin. Spray the oil on the chop ones. Bake the chops for 15 minutes at 200 degrees celcicus for 15 minutes, then turn and bake again for 15 minutes. Check if the vegetables have become brown in colour. If not repeat the process for 5 minutes to 10 minutes till brown in colour. Serve it hot with salad and home Kasundi

Salad
Ingredients
1 Cucumber cut into strips
1 Boil Beetroot cut into strips
1 boiled Carrot cut into strips
1 Tomato cut into half and the seeds removed and cut into strips
1 Onion sliced
Rock Salt to taste
1/4 tsp Pepper powder
1/2 tsp Lime juice

Method
Mix all the above ingredients and serve it with vegetable chops.

Kasundi
Ingredients
1 small Raw Green Mango pieces
3 Green chillies
3 Garlic cloves (optional)
1tbsp Black Mustard seeds
1 tbsp Yellow Mustard seeds
Rock Salt to taste
Pinch of Turmeric Powder
1 tbsp of Mustard Oil

Method
Blend all the ingredients in a blender except for the mustard oil into a paste. Add little water to get a thick paste and blend it again. Now add mustard oil little at a time while blending. Store it into a glass bottle in the fridge. Let it stand for a day. Serve it with Chops, Mughlai, Cutlets....

Pani Puris Healthy Treats for your taste buds and Soul

Pani Puris
Healthy Treats for your taste buds and Soul... Why deprive yourself from having chats while on a diet. Here is a quick recipe for you. Who does not love Pani puri... We all do... So eat it guilty free. Usually Pani puri is made with puris which is deep fried, but now a days you get the Puri padas which can be made in the microwave and roasted. The Green Pani puri water traditionally is made from tamarind pulp and mint leaves with roasted cumin powder. Here I have used raw mango to give it a twist. Similarly the  tamarind chutney is made traditionally from tamarind pulp and Jaggary with roasted cumin powder. Here again I have made it with fruit juice and date pulp. The stuffing is made with mix sprouted beans with potatoes which can be replaced with boiled mashed raw banana instead of the potatoes. 

If you are on a restricted diet and not allowed to have certain ingredients please contact your dietician and you can replace or substitute the ingredients. Add salt according to your required measurement. 

Sweet Chutney
Ingredients
1/2 cup Fresh Pomegranate or any Tangy sweet juicy fruits like Pineapple, strawberry, sweet lime, orange, kiwi... If you want more tangy add more juice while blending. 
1 cup seedless Dates chopped
Rock Salt to taste
Black Salt to taste
1 /2 tsp Roasted Cumin seed powder

Method
Take a small pan. Add 1/2 cup water. Add the dates and cook well till pulpy. Add the pomegranate juice and date pulp in a blender and blend it. Add salt and roasted cumin seed powder. Add l/2 cup or more water to make liquid sweet chutney. Keep it in the fridge to cool it.

Green Chutney
Ingredients
1 small Raw Mango cut into pieces
1/4 cup Fresh Mint leave
2 tbsp Coriander leaves
1 small Green Chilli
1/2 tbsp + 1/2 tsp Roasted powder Masala
Rock Salt to taste
Black Salt to taste
Few Mint leaves for garnish

Method
Blend the mango, mint leaves, coriander leaves and green chilli in a blender into paste. Add the Chutney in a bowl, add salt and the roasted masala in the chutney... Add 1/2 cup water or more to make a tangy liquid green chutney. Add few mint leaves for garnishing. Keep it in the fridge to cool.

P. S. After adding water to the sweet and green  chutney taste and adjust the salt and roasted masala powder accordingly...

Pani Puri stuffing
Ingredients
1 cup Sprouted Mix Beans Boiled
1 Big Potato Boiled and Mashed
1 Green Chilli minced
Rock Salt to taste
1 1/2 tsp Roasted Masala powder
1/4 tsp Tamarind pulp
Few Mint and Coriander leaves chopped

Method
Mix all the above ingredients together.

Roasted Masala powder
Ingredients
1 tbsp Cumin seeds
1 tbsp Coriander seeds
2 Red Dry Chillies

Method
Roast all the above ingredients and cool it. Add the ingredients in a grinder and grind it to make a powder.

Pani Puri Puris
Ingredients
Puri Papads

It is readily available in the market. 

Method
Take 4 to 5 papads at a time. Microwave it for 30 seconds to a minute. The puris are ready..

To make pani puri. Take a puri prick from the centre and make a hole. Add a spoon of stuffing. Dip in sweet water and green chutney water a enjoy.

Parse Macher Aloo Diye Radhuni Batar Jhol Mullet and Potatoes cooked with Celery seed paste to make a Gravy

Parse Macher Aloo Diye Radhuni Batar Jhol
Mullet and Potatoes cooked with Celery seed paste to make a Gravy
Ingredients 
8 to10 whole Parse Fish cleaned
2 Potatoes cut lengthwise
2 tbsp Onion paste
4 tbsp Tomato paste
1/2 tsp Garlic paste
1/2 tsp Ginger Paste
2 to 3 Green chillies slit
Salt to taste
1 tsp Tumeric powder
1/4 tsp Chilli powder
For the paste grind (1 tsp Radhuni (Celery seed),  1 tsp Mustard seeds, 1/2 tsp Coriander seeds, 1/2 tsp Cumin seeds)
1/4 tsp Nigella (Kalonji) seeds
1/2 cup Mustard oil for fry                  

Method
Apply 1/2 tsp turmeric powder and salt to the fish and keep it aside for 5 minutes. Heat the mustard oil in a wok. Fry the fishes till light brown on both sides. Keep the fish aside. Let 3 tbsp oil remain in the wok and take rest of the oil out. Add the Kalonji seeds and green chillies. Add the onion paste, garlic and ginger paste. Sauté it for 2 minutes. Add the tomato paste, salt, 1/2 tsp turmeric powder, chilli powder, ground paste. On a low flame, stir, cover and cook for 2 minutes, stir in between. Add the potatoes and cook for another minute. Add 2 to 4 cups of water depending on the gravy wanted. Cover the lid and cook till the potatoes are done. Add the fish. Simmer for another 5 to 7 minutes.. Serve hot with hot steaming rice.

Egg White Omelette stuffed with Stir Fried Mix Beans Sprout Salad

Egg White Omelette stuffed with Stir Fried Mix Beans Sprout Salad
Ingredients
2 Egg Whites
1/4 cup Mix Sprouted Beans
1/4 cup Salad ( Mix of chopped Vegetables - Boiled Beetroot, Tomato, Red Cabbage, Tomato, Cucumber)
2 Garlic chopped
1 Green Chilli chopped
Rock Salt to taste
Pinch of Pepper powder
1/4 tsp Melted Butter

Method
Take a small pan. Brush butter in the pan. Add the garlic and the chopped chilli. Sauté it for few seconds. Add the sprouts and salt, stir it and cook for 2 to 3 minutes. For the salad, mix all the chopped vegetables and the stirred fried sprouts together with a pinch of salt and pepper in the mixing bowl. Take the egg whites, add pinch of salt and beat it. Take a skillet and brush butter on the skillet. Spread the egg white on the skillet. Cook for  few seconds, add the salad on one side of the omelette. Fold the other side over the salad  and serve hot... It is filling and healthy.

Moroccan Kababs served with vegetables and Doi Begun...

Moroccan Kababs served with vegetables and Doi Begun... 

Healthy Fusion... Combining the recipes of the 2 countries India and Morocco... 

The other day I had been to a food event where Oriya food was on the lime light ... The Oriya food though not so popular is super tasty. One of the quick and easy dish which is Doi Begun was taught to us by Chef Ananya Banerjee on the day of the event. The Brinjals are cut into half and fried in hot mustard oil and then the beaten curd was poured over the fried brinjals and tempered with seasoning and garnished with roasted cumin and chilli powder... It is an excellent side dish to go with the main course. Though she had fried the brinjals here I have grilled the brinjals to make a healthy version... I wanted to give the  Doi Begun a different look, so I served the Doi Begun with Morrocan Kabab and vegetables. Moroccan Kabab is again a healthy dish with aroma of spices flowing in. The main ingredient is mutton or chicken but either of the ingredient like cottage cheese, tofu, mushrooms can be used. It is marinated in curd, lime juice and Moroccan seasoning. Once marinated it is grilled  with vegetables and served with mint curd. The Doi Begun was thoroughly enjoyed with the Moroccan Kabab. 

Doi Begun (Brinjals with Curd)

Ingredients

4 medium long size Brinjals cut into half or take one big Bringal cut into half and cut into thick slices

Rock Salt to taste

1/2 tsp Turmeric powder

1/4 tsp Mustard seeds

Few Curry Leaves

1 Or 2 Green Chilli chopped

1 cup of Curd 

Few Drizzels of Mustard oil

Sprinkle of Seasoning Powder

Method

Take the cut brinjals. Rub salt and turmeric powder on the brinjals. Take a baking tray. Spray mustard oil on the baking tray. Place the brinjals. Drizzel mustard oil on top of the brinjals. Grill the brinjals at 200 degrees celsius for 15 minutes. Turn the brinjals and grill for 15 minutes more until brown in colour. Take curd in a mixing bowl, beat the curd with salt. Take a pan, add 1/4 tsp Mustard oil, let it heat. Add the mustard seeds, curry leaves and chopped chillies. Let the mustard seed crackle. Take a serving dish. Arrange the brinjals on the plate. Pour the curd over the the brinjals, then pour the mustard seed seasoning on the curd. Garnish with roasted cumin and chilli seasoning powder on top. 

For the Seasoning Powder

Ingredients

1/2 tsp Cumin seeds

1 Red Dry Chillies

Method

Take a pan. Add the chilli and the cumin seeds. Roast the cumin seeds till light brown in colour. Cool it down and then grind it. 

Moroccan Kabab with Vegetables

For the Vegetables 

Ingredients 

1 of Any Vegetables can be taken and cut into thick strips (Onion, Capsicum any colour, Tomato, small Zuchinni)

4 Mushroom 

1 tsp of Mint leaves

Salt to taste

Method

 Take the Tomato,cut it into half. Scoop the pulp out and cut into strips. Cut the other remaining vegetables into thick strips. Keep it aside. 

(I have used only capsicum and mint)

For the Kabab

Ingredients

250 grams of boneless Chicken or Mutton cubes OR Cottage Cheese or Tofu cubes 

1 1/2 cup Curd

1 tbsp Garlic Paste

1 tsp Lime juice

1/4 cup Mint Leaves chopped 

1 tbsp Moroccan seasoning 

Salt to taste

Method 

Take a mixing bowl. Mix all the above ingredients and marinate overnight or for 8 hours. Take some bamboo skewers and soak them in water. Take one skewer and insert 4 to 5 pieces of the meat cubes. Repeat the same process with the rest of the remaining meat. Arrange the skewers on a baking tin. Pour some marinated juices on the pieces and keep the remaining juices aside. Spread the cut vegetables and mint leaves on the tray. Grill the kababs and vegetables at 200 degrees celcius in a preheated oven for 15 minutes. Take the tray out, remove the vegetables and keep it aside. Turn the meat cubes. Add few spoon of the marinated juices on the pieces. Put the tray back in the oven and grill for 15 minutes. Keep turning after 15 minutes and keep adding the juices or other wise the meat pieces will dry up. Total Grilling time is approximately for an hour or till tender. 

If using Cottage cheese, Tofu or Mushroom 

The marinate for an hour. Insert it in a bamboo skewer. Repeat the same process as the meat cubes.Then grill for 10 minutes at 200 degrees celcius in a pre heated oven, turning after 10 minutes and applying the marination to keep the cottage moist. Grill Adani for 15 minutes. 

To serve take a plate. Arrange the skewers on the plate. Add the grilled vegetables on the sides. Add few pieces of Doi Begun and sprinkle the seasoning of Doi begun that is roasted cumin and chilli powder. Garnish with few mint leaves. 

Moroccan Seasoning

Ingredients

1 tsp Cumin seeds

1 tsp Coriander seeds

1 Mace

1/4 tsp Ginger powder

1/4 tsp Nutmeg powder

1/2 tsp Red chilli powder

2 Cloves

1 small pieces of Cinnamon 

1 Green Cardamon 

Method

Take all the above ingredients and grind it into powder.