Breakfast Recipe

Mushroom Cheese Stuffed Omelette

August 31, 2017 Unknown 0 Comments

Mushroom Cheese Stuffed Omelette
Mushroom and cheese omelette is very easy and quick recipe. We love omelette in our breakfast. But sometimes we do not like blank omelette. So try this mushroom cheese omelette which is quite filling. Mushroom cheese stuffed sandwich can be eaten any time when you are hungry. Kids will love these recipe because it contains cheese. I love mushroom. Who love mushroom like me it is the recipe for them. You can serve mushroom and cheese omelette with toast, veggies or salad.

 Ingredients:
1 egg
2 tsp heavy milk
1 small onion finly chopped
3-4 mushroom roughly chopped
grated cheese of your choice
salt and pepper to test
chilli flakes optional
oil/butter
Method:

  1. Crack the egg in a bowl. Then add milk, salt and pepper to this and beat the egg very well.
  2. Now take a non stick pan and heat some oil. Add mushroom, onion. Saute it for some time. season with salt and pepper. 
  3. Cook it for 2 minutes or so, until mushroom release their water. After cooking it take it out and keep aside.
  4. In the same pan add some butter/oil. add the egg mixture.
  5. Leave the egg until the bottom is cooked or hard enough to flip. Add chili flake some pepper powder.
  6. Add mushroom filling to one half of the. Add grated cheese. Now flip the other half of the egg.
  7. Transfer it in a plate and serve it with some toast or veggies. Enjoy



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Vegetarian Recipe

Aloo Puff Pastry Recipe | Potato Puff | Veg Patties Recipe Monginis Style - Indian Veg Snack

August 29, 2017 Unknown 0 Comments

Aloo Puff Pastry Recipe | Potato Puff | Veg Patties Recipe Monginis Style -  Indian Veg Snack

Everyone love puff pastry. In case of me I was introduced puff pastry as patties. In those days in Kolkata most of us were not aware of puff pastry but we love patties. Puff pastry are known as patties in India. But If you are from Kolkata and are of my age then you know we have grown up eating Monginis Patties. Moginis is a very famous cake & pastry shop chain in Kolkata. Among Monginis's various savoir items I have tried veg patties and it turned out awsome. But not exactly the same test but it is testy. 

Ingredients:
1 puff pastry sheet
2-3 boiled potatotes
1 big onion finely choped
1/2 cup fozen peas/boiled peas
1 tbsp. ginger garlic paste
3-4 chopped green chilies
1 tbsp. tomato ketchup
1/4 tsp. turmeric powder
1/4 black pepper powder
1/2 red chili powder
1 tsp. cumin powder
1 tsp. coriander powder
pinch of chili flakes
oil
salt to test
Method:
  1. Heat some oil and fry the onion until translucent.
  2. Add salt, chopped green chilies and ginger garlic paste. Fry those until raw smell goes off.
  3. Add turmeric powder and red chili powder. Fry everything for 30 seconds.
  4. Then add remaning powder coriander powder, cumin powder, chili flakes and mashed potatoes and frozen or boiled peas. Mix everything very well. Every masala should be well combined. Check the seasoning.
  5. Lastly add some black pepper powder and tomato ketchup and mix it together and cook it for 1-2 minutes. Our filling for Aloo puff or Monginis Veg Patties is ready.
  6. Now take pastry sheet and cut into squares. Add spoonful filling and shape them into triangle or your desired shape. (See my video in details)
  7. Apply some milk to the edges of puff pastry and seal the edges properly.
  8. After making all the puff pastry or patties. Apply some milk over those puff pastry or veg patties.
  9. Bake those puff pastry or veg patties for 2-30 minutes at 200°  C.
  10. serve with your favorite sauce. Enjoy


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Vegetarian Recipe

Peanut Butter and Banana Sandwich

August 28, 2017 Unknown 0 Comments

Peanut Butter and Banana Sandwich
Peanut Butter and Banana Sandwich is a very healthy and testy sandwich. You can have peanut butter as a snack, as tiff-in. You can give peanut  butter banana sandwich to kids for their school lunch.  Banana is rich in dietary fiber, vitamin C, potassium, vitamin B-6 and antioxidant compounds and also free of fat, cholesterol, and sodium.  Peanut  Peanuts are an excellent source of biotin. They are also a very good source of copper as well as a good source of manganese, niacin, molybdenum, folate, vitamin E, phosphorus, vitamin B1 and protein. So peanut butter and banana sandwich is a very healthy food for all.

Ingredients:
2 whole grain bread
peanut butter as required
half banana
pinch of cinnamon powder
Method:
  1. I have taken not toasted bread but you can take toasted bread.
  2. Spread peanut butter to  one side if those breads.
  3. Chop the banana into round slices.
  4. Place banana pieces over the butter side of the bread.
  5. Sprinkle some cinnamon powder.
  6. Close with another bread. 
  7. You grill the sandwich but I am skipping it today. Enjoy.

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Vegetarian Recipe

Homemade Peanut Butter - How to make Peanut Butter at Home

August 27, 2017 Unknown 0 Comments

Homemade Peanut Butter 
Everyone Love peanut butter. Store bought peanut butter is expensive but you can make peanut butter at home easily at less cost. Specially children loves peanut butter including adults. You just need time to blend and your peanut butter will be done. Home made peanut butter is healthier than store bought peanut butter. Sometimes store bought peanut butter contains added sugar, oil and even some preservatives. So lets make peanut butter together.

Ingredients:
300 grams peanut
salt to test
Method:
1. Roast the peanut on a pan for 3-4 minutes at medium heat.
2. After roasting the peanuts transfer it in a food processor or high power mixer grinder jar. 
3. Blend the roasted peanuts until it become  smooth and fine paste it can take some time, so be patients.
4. After blending peanuts add some more peanuts and just blend it once so that the later added peanuts get crushed but not paste. In this way we can achieve the store bought peanut butter consistancy.
5. There should be presents some peanut chunks.
6. That's it our peanut butter is done.
7. Serve it with some carrots, toasted bread etc. Enjoy

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Travel

Mount Titlis Travel Vlog Switzerland in Summer

August 25, 2017 Unknown 0 Comments

Mount. Titlis is a very famous peak is located in Urner Alps in Switzerland. Titlis is 10000 feet above from sea level.  Snow is available in titlis all over the year. Titlis is very famous among Indians. Titlis offers a great view of Bernese Oberland. From Engelberg you have to take cable car and gondola for Titlis. Titlis offer lot of adventure there. Titlis offer world's first 360 degree evolving gondola (rotair cable car). Europe's highest suspension bridge/cliff walk is located in Titlis, Switzerland.

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Bengali Recipe

Bengali Bhapa Maach-Steamed Fish with Mustard Sauce

August 24, 2017 Unknown 0 Comments

Bengali Bhapa Maach-Steamed Fish with Mustard Sauce
Bhapa Maach (steamed Fish) is very famous and popular recipe in Bengali cuisine. "Bhapa" means steamed "Maach" means Fish.  Basically bhapa maach is healthy steamed fish in mustard sauce recipe.
Traditionally bhapa mach is made with Rohu, Hilsa, Baramundi fish. But Today I have come with very unique Salmon Bhapa recipe. Bhapa salmon is really testy treat and has unique test than other bhapa mach recipe. Bhapa maach is really simple and easy to make fish recipe. Bhapa is non spicy and delicious curry cooked in mustard sauce (sorshe maach). You can try this recipe with other fishes or prawns.

 Ingredients
1 tbsp. black mustard seed
1 tbsp. yellow mustard seed
1 tbsp. poppy seed
1 tbsp. curd/yogurt
2 1/2 tbsp. grated coconut
5-6 green chilies
1 tsp sugar
1/2 tsp turmeric powder
250 grams salmon/fish of your cFhoice
salt
mustard oil.
Method:

  1. Take a mixer grinder jar add two types of mustard seeds, poppy seed, curd, grated coconut, 4 green chilies, turmeric powder, sugar and some water and blend it into very fine and smooth paste.
  2. Try to take fresh fish. Wash and clean the fish very well. Rub some salt.
  3. Take steel tifin box or oven proof pot. Place those fish pieces and mustard sauce. 
  4. Add slit green chilies and some water.  Mix iy gently and add generous amout of mustard oil. Do not skip mustard oil. Close the tifin box with the lid or foil paper.
  5. Preheat the oven 200°C and bake Bhapa Maach/ Fish for 25-30 minutes.
  6. You can bake it into a pressure cooker if you do not have oven.
  7. So our bhapa maach is ready to serve. Serve it with some boiled rice and enjoy.


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Vegetarian Recipe

Begun Posto (Eggplant with Poppy seed)

August 21, 2017 Unknown 0 Comments

Begun Posto (Eggplant with Poppy seed)
Posto is a very famous and delicious easy to make preparation of Bengali cuisine. Posto has different types of preparation. Alu Posto is very famous but today I have come with very unique begun posto (eggplant with poppy seed). Begun posto is very easy to make and it only take 15 minutes to cook this beauty. Here eggplant is cooked in poppyseed and green chili paste with a few spices.

Ingredients:
2 Eggplants/Aubergine
½ cup poppy seed/posto
4-5 green chilies
¼ tsp. turmeric powder
½ tsp red chili powder
½ tsp. kalonji/nigella seed
1 dry red chili
1 tsp. sugar
Salt to taste

Method:
1.    Cut those eggplants into small pieces. Then sprinkle some salt over it and let it sit for 15 minutes so that eggplants can release their water and they get cook fast.
2.  Make a fine and smooth paste of poppy seed and green chilies.
3.  Heat some mustard oil and temper with nigella seed and dry red chili. Let it splutter for some time.
4.  Add eggplant pieces and salt. Sauté it for some time.
5.  Add turmeric powder and red chili powder. Mix it.
6.  Sprinkle some water and cover and cook for 4-5 minutes.
7.  Add posto/poppy seed paste. Mix it together.
8.  Add some water and cover and cook for 4 minutes.
9.  Finish it off with some ghee/clarified butter.
10.               Serve with some boiled rice.



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Sauce Recipe,

Momo Chutney- Spicy Dumpling Sauce

August 18, 2017 Unknown 0 Comments

Momo Chutney
Momo chuntney is basically a spicy sauce which is served with momos. Momos are Tibetan bite size dumplings which is very famous in all over the India. This momo chutney is exactly taste like street vendor’s momo chutney. It is very easy to make at home. Today I am showing you easiest way to make chutney at home.

Ingredients:
8-9 whole dry red chilies
1 tomato
5-6 garlic pods
1’ ginger
1 tsp. soy sauce
1 tsp sugar
Salt to taste
Method:
1.    Soak dry red chilies in normal water for at least 30 minutes.
2.  Take microwave proof bowl add dry red chilies and soaked water and tomato cut into pieces.
3.  Microwave it for 2-3 minutes at highest temperature.
4.  Then take it out and let it be cool down first. 
5.  Then take a mixer grinder jar and add microwaved chili tomato and ginger garlic.
6.  Blend them into fine and smoot paste. You can use water.
7.  Now take a pan and heat some oil.  Add the paste and cook it for 2 minutes.
8.  Then add soy sauce, salt and sugar. Cook it until oil leaves the sides.
9.  You can add water anytime. It will take 5-6 minutes in total.
10.               Serve it with momos or some snacks and enjoy.




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Vegetarian Recipe

Veg Momo/Momos- Tibetan dumplings

August 17, 2017 Unknown 0 Comments

Veg Momo/Momos- Tibetan dumplings
Momo/Momos is very delicious steam bun with filling. You can stuff filling of your choice. Momo originated from tibetian region. It is very famous in Nepal, Bhutan, Sikim and in Darjeeling. But now days you can see one momo shop in every corner in India. Especially I used to eat a lot momo during my collage days. It is different from other Asian dumplings or dim sum.  I was trying to make momo since my collage days but then it did not come out good. But now I make momos good at taste after doing a lot of experiment I have come with a street momo recipe which exactly taste like Indian street momo. This is a veg version of momo.

Ingredients
For the dough
1 ½ cup maida/all perpous flour
Salt
1 tsp. oil
Water for making dough
For Filling
1 cup shredded cabbage
½ cup shredded carrots
½ cup very finely chopped onions
2-3 tbsp. finely chopped spring onions or cilantro
1 tsp. ginger paste
½ tsp. soy sauce
½ tsp black pepper powder
¼ tsp. red chili powder
Pinch of garam masala powder
3 tbsp. butter
Salt to taste
Method:
1.    Make semi hard dough with flour salt water and oil. Knead the dough for 7-8 minutes or until you achieve the smooth surface dough. Cover and let it rest for 30 minutes.
2.  Grate cabbage and carrots and sprinkle some salt over it and let it sit for 15 minutes so that veggis can release water.
3.  Then squeeze out all water from carrots and cabbage.
4.  Take a bowl add carrots cabbage, onion, ginger, spring onion, soy sauce, garam masala, black pepper, salt, fat, red chili powder.  Mix it thoroughly and keep aside
5.  Now take a portion and roll that into a big disk.
6.  Take a cookie cutter cut the disk into round momo wrapper by using cookie cutter.
7.  Take spoonful of filling and place it in a center of one momo wrapper. Seal the edges properly. (See the video)
8.  Oil the steamer bottom so that momo does not stick in the bottom. Place momos in the steamer and leave some gap in between each momo.
9.  Steam it for 10-12 minutes and serve it hot with momo chutney.
               



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Sweet & Dessert Recipe

Chenna Poda/ Indian Cheese Cake

August 15, 2017 Unknown 1 Comments

Chenna Poda/ Indian Cheese Cake
Chenna poda is very famous Odiya/Oriya sweet from the state of Orissa in India. Channa poda is a one of first cheese cake of India which was invented by Sudarshana Sahoo who is a sweet maker. Initially Chenna poda was made from leftover channa or cottage cheese. It became a favorite sweet in no time. It is a very delicious and easy to make dessert with only three ingredients. First we need to curdle the milk and we have to bake it.
But being a Bengali Puri is our favorite holiday destination. We always eat Chenna Poda there. So I have thought making Chenna Poda toady on this very special day. As today is Janmasthami (Date of birth of Hindu God Krishna) so I have made my blog’s very first sweet recipe. 

Ingredients:
2 liters full fat milk
Vinegar/lemon juice
4 tbsp. semolina
3tbsp. ghee/clarified butter
Cardamom powder
Sugar
Nuts and raisins
Pinch of salt

Method
1.    If you are you using store bought cheese/chenna then skip the step.
2.  Heat the milk until first boiling point and stir it continuously otherwise milk can be burned in the bottom of the pan.
3.  When it comes to boil then turn of the stove and add vinegar with some water with one hand and with other hand stir the milk until the milk curdles.
4.  Strain the cheese/chenna by a strainer and store the chenna/cheese water.
5.  Take a mixing bowl. Add the fresh chenna, semolina, sugar salt and mash the chenna very well with the ingredients.
6.  Now add some chenna water and mix it with a hand mixer. You can mix it manually as well.
7.  The batter should be normal cake batter consistency not too runny or not to thick.
8.  After mixing everything add cardamom powder for flavoring you can use any flavoring of your choice.
9.  Add chopped nuts raisins and ghee/clarified butter. Lightly mix it.
10.               Take baking mold. Lightly grease the mold with some clarified butter/ghee. Then pour the batter in the mold. Tap it. Cover the top with a butter paper/parchment paper.
11. Preheat the oven at 180°C and bake it for 50-60minutes.
12.               After 1 hour take it out from the oven and just take out the parchment paper from the top and bake it again at broil mode/250°C for 5-10 minutes.
13.               So our Chenna Poda or Indian cheese cake is ready. Let it cool down and cut it into our desired shapes. Enjoy this Odiya sweet Recipe.
                                          


1 comments:

Bengali Recipe,

Badhakopir Ghonto (Bengali Cabbagge Recipe)

August 13, 2017 Unknown 0 Comments

Badhakopir Ghonto (Bengali Cabbagge)
Badhakopir (Cabbage) Ghonto is a Bengali delicacy from Bengal. Badhakopir ghonto is sometimes known as badhakopir chorchori or badhakopir torkari. Badhakopir ghonto has mainly two types- one with fish bones and another without onion garlic. Today I have come with without onion garlic badhakopir chorchori recipe. Here cabbage is cooked with ginger, tomato and some spices. It is very simple yet testy easy to make recipe. This version of Badhakopir ghonto goes well with roti, luchi or paratha.

Ingredients:
Cabbage 700 grams
1-2 large tomatoes
1 cup green peas
1 ½ tsp. ginger paste/grated ginger
Pinch of asafetida powder/hing
1tsp. roasted cumin powder
1 tsp. red chili powder
1 ½ tsp. turmeric powder
1 tsp. panch foron/Bengali five spices
2 dry red chilies
2 bay leaves
Ghee
Method:
1.    First cut the cabbage in thin pieces and wash those thoroughly.
2.  Heat oil in a big pan/kadai so that all cabbage slices do fix in the pan.
3.  Temper with panch foron (Bengali five spices), dry red chilies and bay leaves. Let it splutter for few seconds.
4.  Add asafoetida, ginger, potatotes, cabbage, salt, turmeric powder, red chili powder, cumin powder and sugar. Fix those thoroughly and cover and cook for 5 mins in high flame.
5.  If you are using fresh green peas then add them with cabbage.
6.  After 5 mins lower the flame and give it a good mix then add some water. Again cover and cook for 15-20 minutes until cabbage slices are completely cooked. Check in between.
7.  Add frozen peas and check the seasoning. Cook it for last 3-4 minutes.

8.  So Badhakopir chorchori or ghonto (cabbage with peas) is ready to serve. Finish it with a dollop of ghee and enjoy.

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Chicken Recipe,

Chiken Rezala- Mughlai Recipe

August 10, 2017 Unknown 0 Comments

Chiken Rezala- Mughlai Recipe
Chicken Rezala is a very famous mughal inspired preparation in Kolkata. But I do not know why it is not so famous in other parts of India. But sometimes I feel it taste so better than many other famous dishes. Just like other Mughal preparation here chicken is slow cooked in mild gravy made out of yogurt, nut paste and with some awesome aromatic spices. I love Mughlai recipes and chicken rezala is one of my favorite out them.  Chicken rezala is not spicy and testy chicken preparation which goes well with naan paratha and even with biriyani.

Ingredients
500 grams chicken with bone (preferable big pieces)
½ onion paste
2 big tbsp. ginger garlic paste (more ginger)
½ cup yogurt
2 big tbsp. almond and poppy seed paste (more nuts)
1 tsp. kashsmiri red chili powder
¼ white pepper
¾ tsp sahi garam masala powder
1 cup milk
2-3 chopped green chilies
1 cinnamon stick
2 bay leaves
1 black cardamom
2 green cardamoms
3 cloves
Salt & sugar to taste
Method
1.    Take a wide vessel, heat some white oil or ghee.
2.  Add whole garam masala and fry for few seconds.
3.  Add onion paste. Fry it for 2-3 minutes until it turns brown in colour.
4.  Add ginger garlic paste and fry until raw smell goes off
5.  Add white pepper, kashmiri red chili powder and chooped green chilies and saute it for 1-2 minutes or until it’s well fried.
6.  Add yogurt and almond-poppy seed paste and mix everything thoroughly and cover and cook until oil leaves from the side of the vessel.
7.  Add chicken pieces and coat the the chicken with the gravy. Braise the chicken with the masala until oil floats on the top. It can take 7-8 minutes.
8.  Then add milk and garam masala powder. Mix everything and cover and cook for 15-20 minutes in low heat. Check in between.
9.  Check the chicken pieces are coked or not if not then cook it for extra 5 minutes.
10.               So our chicken rezala is ready. Serve it with some roti naan or paratha or even with biriyani and enjoy.
11. Please follow me on Youtube if you like my recipes. J


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Vegetarian Recipe

How to make Paneer at home- Homemade paneer

August 08, 2017 Unknown 0 Comments

How to make Paneer at home- Homemade paneer
Paneer is a very famous Indian unsalted Cottage cheese.  Paneer can be eaten fresh or cooked. But it does not melt when it is cooked unlike most of cheese. It is made with full fat cow or buffalo milk. When the, milk is hot the milk is curdled by lemon juice/vinegar/yogurt. We do not use rennet here. There is a lot controversy regarding the origin of paneer. There three main branches which explain paneer origin-Vedic Indian, Afghan-Iranian and Portuguese-Bengali. But still it is debated. The word "paneer" is itself debated, because it is similar to Persian word panÄ«r,  Turkish word peynir, the Azerbaijani word panir, and the Armenian word panir, all indicate "paneer", refers to any type of cheese.  The origin of paneer itself is debated.
Whatever it is but the outcome is delicious just like other cheese.  It tastes best when it is fresh. Paneer is available in Indian subcontinent. But being Bengali we are famous for sweet like rosogolla, that is made of with softened Channa (paneer) – before milk curdle turn into paneer that is  the stage when milk is curdled and just drain the water and take the solid part from it.  So let’s see how to make paneer. This is easy to make paneer.

Ingredients
Full fat milk (more fat content more quality paneer you will get)
Lemon juice/citric acid/yogurt/vinegar
Method
1.    Heat up the milk until boiling point.
2.  Stir it continuously otherwise it get burned in the bottom
3.  Prepare a mixture made with lemon juice and water
4.  When it comes to boiling point then switch of the stove let it cool down a bit.
5.  Then add the lemon juice water mixture little by little and stir it continuously. When the milk curdle up. Stop pouring the acidic mixture.
6.  Take a strainer and place a cheese cloth over it. Strain all excess water and store the curdle milk solids.
7.  You can use the leftover water in any curry instead of normal water, it taste good.
8.  Wash the milk solids with cold water and wrape the milk solids with cheese cloth place one heavy thing over it and let it drain out all the remaining water from it for minimum of 6-8 hours.
9.  Then our paneer is ready, take it out from the strainer. Cut it in your desired pieces. Enjoy
10.               You can make any tasty curry or you can it raw paneer as it is J

11. Do not forget to check my matar paneer recipe. 

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