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:
Crack the egg in a bowl. Then add milk, salt and pepper to this and beat the egg very well.
Now take a non stick pan and heat some oil. Add mushroom, onion. Saute it for some time. season with salt and pepper.
Cook it for 2 minutes or so, until mushroom release their water. After cooking it take it out and keep aside.
In the same pan add some butter/oil. add the egg mixture.
Leave the egg until the bottom is cooked or hard enough to flip. Add chili flake some pepper powder.
Add mushroom filling to one half of the. Add grated cheese. Now flip the other half of the egg.
Transfer it in a plate and serve it with some toast or veggies. Enjoy
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:
Heat some oil and fry the onion until translucent.
Add salt, chopped green chilies and ginger garlic paste. Fry those until raw smell goes off.
Add turmeric powder and red chili powder. Fry everything for 30 seconds.
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.
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.
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)
Apply some milk to the edges of puff pastry and seal the edges properly.
After making all the puff pastry or patties. Apply some milk over those puff pastry or veg patties.
Bake those puff pastry or veg patties for 2-30 minutes at 200° C.
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:
I have taken not toasted bread but you can take toasted bread.
Spread peanut butter to one side if those breads.
Chop the banana into round slices.
Place banana pieces over the butter side of the bread.
Sprinkle some cinnamon powder.
Close with another bread.
You grill the sandwich but I am skipping it today. Enjoy.
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
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.
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:
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.
Try to take fresh fish. Wash and clean the fish very well. Rub some salt.
Take steel tifin box or oven proof pot. Place those fish pieces and mustard sauce.
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.
Preheat the oven 200°C and bake Bhapa Maach/ Fish for 25-30 minutes.
You can bake it into a pressure cooker if you do not have oven.
So our bhapa maach is ready to serve. Serve it with some boiled rice and enjoy.
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.
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.
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.
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.
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.
