Mango Flavored Yogurt

 

 

INGREDIENTS

       ·        1 tin condensed milk

      ·        1 cup thick yogurt whisked
      ·        ½ cup of mango pulp
      ·        2 tbsp powder sugar
      ·        Few sweet and ripe mango cubes and fresh mint leaves for garnishing

 

PREPARATION

Mix all the ingredients (yogurt, condensed milk, mango pulp, powder sugar) with hand beater in a large bowl.

Preheat oven to 180 degree C.

Fill an oven proof tray half way with water. Put the bowl with yogurt in it.

Put the tray in the oven. Check in 30 min to see if the yogurt has set .

Insert a fork gently or tap on the sides to see if yogurt has set.

Now take them out and put in the refrigerator……garnish with mint and mango cubes…Serve cold……

Similar recipe….with fruits like strawberry /passion fruit/pineapple flavored yogurt or baked sweet yogurt

 

STUFFED BELL PEPPER

INGREDIENTS
      ·         4 bell peppers

·         200 gm chicken minced

·         1 no. onion sliced

·         1 tbsp ginger garlic paste

·         1l2 tsp dry chopped parsley

·         ½ tsp red chili powder

·         Salt n sugar according to taste

·         1/3 tsp black pepper

·         Cooked rice one cup

·         Mozzarella cheese grated 

PREPARATION

 

Preheat oven to 180 degrees C

Slice bell pepper into half

Cut the core from the inside of the peppers and strip away any seeds

Mix the minced chicken with onion, ginger garlic paste and the dry ingredients 

Take a baking tray and fill the pepper with the hot chicken and rice mixure.

Sprinkle the top with cheese and parsley and bake for 20 min or until peppers are tender and cheese is brown. 

Serve hot

CHICKEN KHOWSUEY

(NOODLES IN A COCONUT CURRIED SAUCE)

INGREDIENTS

·        1 packet of spaghetti

·        250 gm chicken breasts

·        2 tbsp ginger garlic paste

·        1 carrot cubes

·        4 Baby corn slices

·        4-5 sticks French beans slices

·        ½ tsp turmeric powder

·        ½ tsp cumin seeds

·        3-4 dry red chilli

·        2 can coconut milk or 200 gms

·        ½  tbsp. lemon juice

·        Salt  and sugar according to taste

 GARNISH

·        4 eggs

·        4 garlic cloves chopped

·        2-3 shallots chopped and fried

·        I bunch spring onion chopped

·        Handful of chopped cilantro

·        ½ tbsp. chilli flakes

·        ½ tsp black pepper

·        2-3 nos green or red chilli chopped

·        ½ cup fried noodle

PREPARATION

Cut chicken breasts into small pieces and marinade with 1 tbsp of ginger garlic paste and the dry ingredients. Mix everything well and keep aside.

Boil spaghetti or egg noodles.

TOPPINGS

Boil the eggs

Chop cilantro, spring onion and green chilli

Finely slice the shallots and garlic. Then fry the garlic and the shallots slices until they turn a light golden brown. Fry them separately.

SOUP

Heat 3-4 tbsp oil in a large pot and then add cumin seeds and dried red chilli. They will start to brown quickly so give it a stir.

Add ginger garlic paste and cook for one minute.

Add marinated chicken and vegetables i.e. baby corn, beans and carrots.

Fry them with all the spices until they turn brown

Now add coconut milk (2 cans) and season it with salt and sugar.

Keep the soup on simmer for about 10 min

After the chicken and veg are cooked, add lemon juice and turn off the flame.

Place freshly boiled noodles or spaghetti on a serving bowl and  pour the soup or curry on it

GARNISH

Serve the noodles or spaghetti hot with all of topping like boiled eggs, fried shallots and garlic, lemon wedges, chopped cilantro, red chillies with fried noodles and spring onions…….

 

KOMOL BARFI(SUJI BARFI)MY GRANDMA’S SPECIAL

 INGREDIENTS

·       200 gms Sooji/Semolina

·       1 cup milk

·       1 black cardamom

·       1 -1/1/2 cup sugar

·       1 cup water

·       Ghee for frying

PREPARATIONS

 ·       Heat milk in medium flame. Mix with Sooji/Semolina and make into soft dough . Add black cardamom grated.

·       Take a flat bottom plate and grease it with ghee.

·       Spread the dough evenly.

·       Using a knife cut dough into small barfi shape pieces and fry it

·       Once all the barfis are fried to a nice brown in color take them out of the ghee.

·       Mix the sugar in a water and boil for 5-10 min to make a syrup of medium consistency.

·       Once the syrup is ready ,drop the fried suji barfis into the syrup and boil for 1-2 min and then leave in the wok to soak up.

 

Serve hot or cold……Enjoy

 

MAKAR SANKRANTI SPECIAL

 

BENGALI PATISHAPTA

(BENGALI CREPE WITH STUFFED COCONUT OR MAWA/ KHOYA / KHEER FILLING)

 

INGREDIENTS

CREPE
    ·       2 cup white flour

·       2 tbsp Sooji / Semolina

·       2 tbsp rice flour

·       1-2 cup of milk

·       Ghee for cooking

STUFFING

·       1 Coconut grated or mawa

·       5-6 tbsp Sugar

PREPARATION

STUFFING

·       In a wok mix grated coconut with sugar and place it over low flame. Add little milk.

·       Keep stirring the mixture till it gets sticky in consistency. Keep aside to cool.

CREPE

·       Take white flour / maida , rice flour and sooji in a bowl and add milk .

·       Hand mix it and make into a smooth batter.

·       Heat the crepe pan. Coat the surface of the pan with little ghee. You may apply the ghee with a tissue.

·       Pour the batter on the pan and spread it into a round shape.

·       Put about 1-2 tbsp coconut or mawa mixture on the spread and roll it

·       Cook for ½ minute

SERVING / GARNISH

Place each piece on the plate. Pour  vanilla custard on it and add a cherry or you may add maple syrup or chocolate sauce.

 

MAKAR SANKRANTI SPECIAL

 BENGALI PATISHAPTA

(BENGALI CREPE WITH STUFFED COCONUT OR MAWA/ KHOYA / KHEER FILLING)

 

 

COOKING STYLE…FUSION….

 

HARIYALI PANEER MASALA WITH BAKED PANEER PARATHA (BENGALI STYLE)

MY SIGNATURE DISH!

…… presented at Master Chef Season 4 auditions at Kolkata and was shortlisted in the All India 45 contestants’ list…

 

INGREDIENTS:

 HARIYALI PANEER MASALA

    ·       250 gm paneer

·       2 tbsp ginger garlic paste

·       ¾ th cup roasted cashew nut,  coriander leave and 2-3 nos. green chilli

·       1 tbsp lemon juice

·       Salt and sugar according to taste

·       ½ tsp chilli powder and turmeric powder

 

BAKED PANEER PARATHA

·       200 gms white flour

·       100 gm grated paneer

·       1tbsp mustard paste

·       2 no green chilli chopped

·       1 tsp mustard oil

·       Sugar and salt according to taste

PREPARATION:

HARIYALI PANEER MASALA

·       Cut paneer into 2 inch sided square shape and keep it in the warm water for 15-20 min.

·       Roast coriander leaves, cashew nuts and blend with green chillies in Blender to a puree and keep aside

·       Heat the oil in a pan and add ginger garlic paste and cook for 5-7 min.

·       Add the green masala paste and the other dry ingredients with sugar and salt and mix well

·       when oil is released,  add  paneer and water and cook  under low flame with lid on for 5 mins till done.

·       Squeeze lemon juice before removing,

 BAKED PANEER PARATHA

·       Mixed flour, salt, sugar , oil and water to make a soft dough

·       In a mixing bowl mix grated paneer with mustard paste, sugar ,salt, turmeric powder, mustard oil and green chillies and bake it for 10  min in the microwave.

·       Make 6 - 8  nos. equal sized round paneer balls.

·       Knead the dough to make it smooth. Make equal size round balls of the dough also.

·       Roll the dough by hand into a flat round base  and stuff the paneer inside.

·       Flatten the dough with hands and roll out the thick paratha with rolling pin.

·       Heat tawa and drizzle some oil. Cook the paratha on both sides over medium flame. Press gently to ensure even cooking while its getting cooked.

·       Remove once well done.

 Serve hot.