Ladi Pav

 Ladi Pav is one of the popular soft and fluffy bun bread from Mumbai. It’s eaten with various dishes and used in many street food. It’s is made with refine / all purpose flour.. but whole wheat flour can also be used for making the Pav.

Hope you enjoy the video and the recipe 💖

Ingredients 

2 cups Wheat Flour 

2 cups All Purpose flour 

1 tbsp Active Yeast

1 tbsp Sugar

Salt to taste

1/4 cup Lukewarm Milk 

Lukewarm Water as required 

2 tbsp Oil

Butter to brush on the Pav

Ingredients 

Take the wheat flour, all purpose flour and salt  mix all the ingredients. Take 1/4 cup of lukewarm milk, add sugar and yeast, stir and mix all the ingredients. Let the yeast rise. Add the yeast water and little more lukewarm water as per requirement to form a soft dough. Knead the dough well for 10 minutes. Add 1/2 tsp oil and continue to knead. Apply 1/2 tsp oil on the dough, cover the dough and leave the dough to rise. Divide the dough into equal parts. Take a portion, apply little oil and roll and shape the dough. Keep the dough on the greased tray. Continue with the other portions of the dough. Don’t leave gap while placing the dough portions on the tray.  Press the dough lightly with the fingers. Spray with water. Cover the dough and let the dough rise. Once done, spray with water once more,  bake the Pav in a preheated oven at 180 or 200 degrees celsius as per the oven temperature for 20 minutes. Once done, remove the Pav, apply butter, let it cool down, remove from the tray and leave the lad Pav to cool down on a cooling rack before eating. 

Fish Bread

This can be eaten as snacks, any choice of stuffing can be added. Hope you enjoy the video... and enjoy making this recipe too. 

For the fish filling

Ingredients 

250 grams Basa or any Boneless Fish cut into pieces 

1 tsp Lemon Juice

1  Onions chopped 

1/2 tsp Garlic chopped 

1/2 tsp Ginger chopped

1 - 2  Green Chillies  chopped 

2 tbsp Green Capsicum chopped 

Salt to taste 

1/2 tsp Chilli Flakes 

1/2 tsp Italian seasonings 

1 tbsp Flour 

2 tbsp Butter 

1/4 cup Milk 

Method

Take a bowl, place the boneless fish pieces, add salt and lemon juice, marinate for 15 minutes. Take a pan, add butter, let the butter melt, add the onion, garlic, ginger, chillies and capsicum. Sauté them on medium low flame until the onion is translucent in colour. Add the fish pieces, let it cook until the fish has become soft and flaky. Add the Italian seasoning, chilli flakes and salt to taste. Stir and add the flour. Mix the flour and let it cook for few seconds. Add the milk and keep stirring the stuffing until all the milk had evaporated. Switch off the flame and let the mixture cool down. 

For the Bread

Ingredients 

1 cup of Wheat flour 

1 cup of All Purpose Flour 

Salt to taste

1 tsp Active Yeast

1 tsp Sugar 

1 tsp Oil

Luke Warm Water 

Method

 Take  a bowl, mix the flour and salt together. Take 1/4  cup of lukewarm water, add sugar and  yeast. Mix it and keep it aside to rise. Add the yeast water and little more lukewarm water - little at a time if required into the flour. Knead the flour into a soft dough. Add oil to the dough and knead again and keep the dough for rising until  it doubles in size. 

For Assembling - 

Ingredients 

Dough 

Stuffing 

1 tbsp Milk

1 tbsp Melted Butter

2 tbsp Egg White 

Method 

Preheat the oven at 200 degrees. Knead the dough again and make lemon size balls, take one ball and roll it out. Cut the sides,  keeping space in the centre for the stuffing. Place the stuffing in the centre of the disc.  Then start braiding, over lapping each strip over each other.  For the eyes put pepper corn. Keep it for 15 minutes covered.  At a small bowl, mix milk, butter and egg white. Brush the mixture on the fish bread and bake for 20 minutes at 200 degrees. Once done you can brush some butter (optional). Enjoy the fish bread. 

Home Style Spicy Chicken and Veggie Stewed Noodles

Summers are really hot and entering the kitchen is like a punishment... I love to cook one pot meal or something really quick in summers.  Here is a brunch dish which is very easy to make, wholesome and tasty.. any vegetables like mushrooms, zucchini, baby corn, carrots, coloured capsicums can be added. 

Instead of chicken, tofu. sprouted mung beans or prawn can be used. 

Ingredients 

1 Packet of Hakka Noodles 

Few pieces of boneless Chicken cut into small cubes 

1 or 2 Boiled Eggs cut into halves 

1 medium size Onion cut into cubes 

1 medium size Tomato, seeds discarded cut into cubes 

2 to 3 Mushrooms cut into halves 

4 to 5 Green Chillies slit into halves 

3 to 4 medium size Garlic cloves chopped 

1 small piece of ginger grated 

Few chopped garlic leaves or spring onion leaves 

Salt to taste 

1/4 tsp Pepper powder 

1 1/2 cup Chicken or Vegetable Stock 

1 tbsp Soya Sauce

2 tbsp Tomato Ketchup 

1 tbsp Red Chilli Sauce 

1 tbsp Sesame Oil 

Ingredients 

Take a pot, add oil, add the chopped garlic and grated ginger , sauté for few seconds. Add the chicken cubes and sprinkle some salt, stir and sauté for 2 to 3 minutes, add the vegetables - mushrooms, onion, tomato and green chillies. Stir and sauté for a minute on full flame. Add 1 cup of water, let the water simmer, add the pepper powder, soya sauce, tomato ketchup and chilli sauce. Add the chicken stock. Break the haka noodles into 3 parts, add the Hakka noodles in the simmering  liquid, let the noodles cook until it’s soft, Switch off the flame, before serving garnish it with garlic leaves or spring onion leaves and eggs. 

Chicken Rezala

 

This Mughali dish  is very popular in any Mughali restaurant - West Bengal. It’s a rich, mildly spiced and aromatic dish,  that is made in thick white rich gravy was introduced by the Mughals. More like a korma, but more richer in taste. Chicken rezala can be eaten with Paratha, but also goes well  with pulao. 

Marination

Ingredients 

1 kg Chicken cut into medium size pieces cleaned 

1 medium size  Onion paste 

1 tbsp Ginger - Garlic paste

1 tsp Green Chilli paste 

1/2 cup Curd

Salt to taste 

Method 

Take a bowl, add all the above ingredients and marinate all the ingredients together very well. Keep it aside for minimum 1 hour or more. 

For the Wet paste 

Ingredients 

15 Cashew-nuts soaked in water  for 15 minutes 

1 tbsp Poppy seeds

Method 

Grind the cashew nuts and poppy seeds with little water into a fine paste

For the Chicken Rezala

Ingredients 

Marinated Chicken 

2 medium size Onions chopped 

1 cup Curd 

2 pinches of Saffron soaked in 1/4 cup of Warm Milk

2 drops of Kewra essence 

2  drops of Meetha attar - optional 

Salt to taste 

1 tsp Sugar

1 tsp Coriander powder

5 Dried Red Chillies 

1 Black Cardamom 

1 inch Cinnamon piece

3 Cloves

3 Green Cardamom 

2 Bay leaves 

4 tbsp Ghee 

Method 

Heat up the ghee on medium flame in a pot. Once the ghee heats up, lower the flame and add the dried red chillies, black cardamoms, green cardamoms, cinnamon, cloves and bay leaves. Sauté until the spices gives out a beautiful aroma.  Add the chopped onions. Sauté until the onions are translucent. Add the marinated chicken.  Stir, cover the pot  and cook the chicken until half done or for 15 minutes. Add the salt to taste, sugar and coriander powder.  Stir and cook for few minutes more. Add the cashew and poppy seeds paste and curd. Stir and slow cook, stirring occasionally until the chicken is cooked. Switch off the flame, the Kewra essence, the mitha attar and the saffron milk. Stir once again. Serve it with Paratha or Pulao.

Tarbuj er Khosar r Chutney / Watermelon rind Chutney

 

As summers are in, markets too are flooded with summer fruits. Watermelon is one such favourite fruit that is enjoyed and eaten during this season... types of watermelon salads, watermelon drinks, watermelon popsicles etc are made using the inner part of the watermelon... similarly the white part of the watermelon or the watermelon rind is equally used to make Sabji, Spicy Chutney to go with Dosa, sweet dish etc, as the watermelon rind too has its health benefits. 

I am sure many of us Bengali’s will  relate to this ‘Shesh pate mishti Chutney chara Bhat khaaoa shesh hoi na.’ It means that if there is no sweet Chutney at the end of the meal, then the meal is not completed. 

We have varieties of Chutneys that we enjoy throughout the year, tomato chutney, pineapple chutney, mango chutney, raw papaya Chutney, Elephant apple Chutney etc...

Today we will make Tarbuj er Khosar r Chutney, Chutney from watermelon rind, a love from my kitchen. This Chutney is scrumptious... I am sure you will like this recipe too.. Enjoy this Chutney with your main meals or with Puri or Parotta for breakfast. 

Ingredients 

6 cups - Small cubes of Watermelon rind 

Juice of 3 medium size Lemons 

1 tbsp grated Ginger 

6 cups Sugar 

1 tsp Salt

1 tsp Chilli flakes 

1/2 tsp Kalonji / Nigella seeds

2 Bay leaves 

Method 

Take a big pot, dry roast the bay leaves and kalonji  on a low flame until there is a lovely aroma. Add in the watermelon rind, sugar, ginger, chilli flakes, salt and lemon juice. Stir and cook all the ingredients on a low to medium  flame. Let it simmer, stir occasionally and cook until the sugar has become thick syrupy. Once done cool the Chutney down, the chutney will become more thicker,  store the chutney in a dry glass jar. Keep the chutney in the fridge and enjoy this with your main meals, Puri or Parotta for breakfast . This chutney will stay for 2 to 3 months.