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.

 

CRISPY EGG PLANT

 

INGREDIENTS

 

·       2 nos Big Eggplant

·       1 tbsp Ginger Garlic Paste

·       1 tsp Chilli powder

·       ½ tsp Lemon juice

·       1 tsp Cumin powder

·       1 tsp Coriander powder

·       Sugar n salt…..according to taste

·       2 tbsp  Cornflour

·       Bread crumbs and oil for frying

 

PREPARATIONS:

 ·       Wash and slice the eggplant.

·       Soak  the eggplant in salted water for 10 min. Rinse the egg plant in plenty of water to remove the salt and dry.

·       Mix  all the spices, salt and sugar in a bowl. One by one, mix the egg plant steaks with the powder mixture till the steaks are fully coated.

·       Keep it aside for ½ an hour 

·       Mix  eggplant steaks in 2 tbsp of corn flour.

·       Put some breadcrumbs on a plate and keep aside.

·       Heat oil in a frying pan. Take each eggplant steak and coat it with the breadcrumbs on both sides.

·       Fry the eggplant on both the sides till they turn crisp and golden brown in colour.

·       Once fried, place the eggplant steaks on kitchen paper towels to absorb excess oil.

·       Serve crispy eggplant steak as an exotic side dish to go with with  jeera rice or steam rice or paratha as well as Kedigree or pulao……….

 

BAKED MASHED POTATO

 

INGREDIENTS

 4 Large potato

½ Ltr cold water
1 tbsp Salt
4 tbsp butter
¼ Cup fresh cream
1tsp finely minced garlic
1 tbsp whole milk
1 tsp black pepper
1 tsp chilli flakes
1 tsp mixed herbs

 

PREPARATION

 

Wash and peel potato and cut in 4 pieces
Boil for 15 minute with salt and drain
Fry garlic in butter .
Mash the potato and mix with fried garlic, chilli flakes, pepper, mixed herbs, butter, cream and milk.

Pre heat oven in 180 deg C for 10 min.

Bake for around 20 mins ,uncovered, until the topping turns golden brown.

Serve hot.

PINEAPPLE APRICOT MOUSSE

 

INGREDIENTS:

 

·       1 cup fresh or whipping cream

·       5-6 pieces white Marshmallows

·       1 can processed pineapple slices

·       2 pieces dried apricot sliced

·       ¼ cup milk

PREPARATION:

 

·       Whip cream in electric beater

·       To melt white marshmallows in milk , heat together for 1-2 mins in Microwave and stir till it dissolves.

·       Combine marshmallows milk and whipped cream to a thick consistency

·       Mix with pineapple cubes and apricot slice

·       Pour in a dessert bowl and decorate with fresh cream on top with nozzle and with pineapple slices and cherries as per liking. Refrigerate

 

SERVE:

·       Serve as dessert

 

 

BAKED FISH WITH CREAMY DILL SAUCE……..

 

INGREDIENTS:

 Marinate Fish

 

      ·        250 gms Red Snapper/Salmon/Bekti/Halibut

·        4 tbsp Hung Curd

·       1 lemon juice

·        2 tbsp ginger garlic paste

·        1 tbsp red chilli powder

·        B.B.Q masala 2 tbsp

·        Salt according to taste

·        Olive oil 2-3 tbsp

 

Making Creamy Dill Sauce

·        I shallot chopped

·        1 tbsp butter

·        ¾ cup heavy cream

·        1 tsp Dijon mustard paste

·        1 tbsp tabasco sauce

·        Pepper, Salt and Sugar to taste

·        2 tbsp chopped Dill leaves or 2 tsp dry dill weed

·        1 tbsp dry parsley

·        1 tbsp Lemon juice

 

PREPARATION:

§  Fish to marinate for around 1-2 hours

§  Pre heat oven to 180 deg C

§  Arrange greased foil on baking tray

§  Bake the fish for 20 – 30 minutes

§  Check fillet with fork if done

§  Keep warmin the oven

 

§  In a frying pan, saute shallot in butter till light brown in colour

§  Add cream, dill leaves, parsley, salt , pepper and  sugar

§  Cook for 1 minute on low flame

§  Mix with tabasco sauce, Dijon mustard paste and lemon juice

 

SERVE:

Serve fish with dill sauce poured on top