Kur Kure Chicken Pakora

Kur Kure Chicken Pakora 

Monsoon and garm...garm.... chai... pokora and bhajiyas.. has to be there. Let's have a non veg pakora .. Chicken Pakora.. crispy and cruncy..Su Style.... Easy to make..
Ingredients
1 bowl Boneless Chicken breast pieces
1 small Onion chopped
1 Green Chilli
2 Garlic Clove
1 small piece Ginger
1 tsp Madras Curry powder
1/2 tsp Chilli powder
Salt to taste
2 tbsp Gram flour
3 tbsp Rice flour
Few Coriander leaves
Oil to fry

Method
Take all the above ingredients except oil and add it into a chopper or food processor. Coarsely grind the ingredients. Heat oil in a wok. Add 1/2 tsp mixture into the oil. Repeat the process till the wok is full. Fry it till golden brown on a low flame. Serve it hot...

Dal Khichadi

Dal Khichadi.... 

It's raining from morning... finally.....
It's a bliss to have hot Khichadi during monsoon....It is made with different types of dal, rice and vegetables. Khichadi is made all over India, with some variations.
As a side dish some Chicken pokora which is very quick and easy...
 http://suskitchenbysumitra.blogspot.com/2016/06/kur-kure-chicken-pakora.html
 Some fried some papads.... adding on to it my home made non veg pickle made the dish complete... Absolutely soul food...

Ingredients
2 cups Rice washed and soaked
1/2  cup Tur Dal washed and soaked
1/2 cup Moong Dal washed and soaked
1 Onion chopped
1 Tomato chopped
3 Garlic cloves chopped
2 Green chillies chopped
Few Green Peas
1/4 cup of each Vegetables chopped  (Carrot, Capsicum, French beans, Cauliflower and Potato)
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tbsp Coriander Cumin powder
1/2 tsp Garam Masala powder
Salt to taste
1/2 tsp Mustard seeds
Few Curry leaves
1 tbsp Oil
2 tbsp Ghee
Few Coriander Leaves chopped

Method
Take a heavy bottom pot. Add oil, let it heat. Add mustard seeds, curry leaves, chillies, garlic and onion. Sauté it for 2 minutes. Add the vegetables. Stir it and cook for 2 minutes. Add the rice and the dals. Stir it. Add the spices and salt. Stir and cook for 2 minutes. Add 6 cups of water. Stir and let it cook. If required add more water and spices. Cook till all the ingredients have well blended. Add ghee and garnish with coriander leaves.

Palak Paneer Stuffed Paratha

Palak Paneer Stuffed Paratha...

This paratha is good for children who refuses to eat green leafy vegetables. This can be eaten with curd and pickles.
Ingredients
4 cups of Whole Wheat Flour
1 bowl Spinach Purée
1 tsp Ginger Chilli paste
1 tbsp Mint chopped
2 Green chillies chopped
1 bowl of grated Cottage cheese
1/2 cup Curd beaten
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1/2 tsp Curry powder
1/2 tsp Chilli powder
1/4 tsp Cumin powder for stuffing
Salt to taste
Ghee to fry the Parathas

Method
Take a mixing bowl. Add the flour, spices, salt and oil. Mix it well. Add curd and spinach purée. Mix it, add water as required and start kneading into a dough. Knead the dough for 5 minutes, cover and keep it aside for 15 minutes. Take the grated cottage cheese, add salt, cumin powder, chopped chillies and mint leaves. Mix it. Divide the dough into lemon size balls. Take a ball. Flatten it. Fill a tbsp of the stuffing. Seal the dough from the edges. Coat the dough with dry flour. Roll it. Heat a skillet up. Place the rolled dough on the skillet. Cook the paratha on both the sides for 2 minutes until bubbles appear.  Apply ghee and fry the paratha... Serve it hot..

Umm Ali .....

Umm Ali .....

Umm Ali, also called Om Ali, is a very popular sweet dish of Egypt. This dessert is a version of bread pudding from the West. It is made from freshly baked puff pastry. This dish can be made in various ways... This dish has a long history. Om Ali is named after Sultan Ezz El Din Aybak’s wife, back in the 13th century.  She made it for a victory celebration, and distributed it among the people of the land.

 Here I have made it with a healthy twist... I have used Cornflakes...this dish can be served as a sweet dish during Ramadan... 

Ingredients

2  cups Cornflakes 

1 cup Milk 

1 cup Amul cream 

6 tbsp or more Sugar 

1 tbsp Icing Sugar 

1 tsp Kewda or Vanilla essence 

1 cup mix Dry Fruits  (chopped Almond, Pistachio,Walnuts, Cashewnuts and Raisins)

1 tbsp Dessicated Coconut

Method

Heat the milk in a pot, add the sugar and the essence into the milk. Bring it to boil. Keep it aside. Spread the Cornflakes in the baking dish. Pour the milk, after 10 minutes sprinkle half of the dry fruits. Warm up the cream and pour it on top. Sprinkle rest of the dry fruits, coconut and  icing sugar. Bake in preheated oven on 190 degree celcius for 15 minutes.

Oats ar Chana diye Gurer Payesh (Oats and Paneer Payesh with Date Jaggary)...

Oats ar Chana diye Gurer Payesh (Oats and Paneer Payesh with Date Jaggary)...

This is a Bengali sweet dish made out of the Date Jaggary, Milk and Paneer. Here I have given it a twist by adding in Oats. It has a rich and creamy texture and delicious in taste. 

Date Jaggery are usually found in the shops during winter. But I always keep a stock of it in the fridge to be used through out the year.. In case date jaggery is not available then you can also use Sugar... 

Ingredients

2 1/2 cups of Milk

4 tbsp Oats roasted 

1/2 cup Paneer crumble

1/2 cup Date Jaggary grated

Pinch of Cardamom

Pinch of Salt

Few Broken Cashewnuts

Few Raisins

1 Bay Leaf

Method

Take Milk in a pot and add the bay leaf. Keep it on low flame and let it simmer till the quantity reduces to half. Add the paneer, oats, salt, cardomom powder, raisins and cashewnut. Stir it and cook for 5 minutes more on low flame. Add the jaggery and stir it till the jaggery dissolves and simmer it for 10 minutes. Switch off the flame. Garnish it with some more cashewnuts and raisins. Serve it hot or cold.