Muglai Paratha

Last weekend I made 'Muglai Paratha' a delicious egg/chicken/muttun stuffed paratha, another famous street food of Bengal. Typically they are served with chicken or mutton curry(kosha mangsho) or 'dam alu', but you may serve it with sauce of your choice.

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Ingredients:

1. All purpose flour- 3 cups
2. Whole wheat flour- 1 cup
3. Large eggs - 4
4. Water - to make the dough
5. Onions(finely chopped)- 1 big
6. Green chili(finely chopped) - 2~3
7. Salt - to taste
8. (optional)Diced chicken/mutton kima - 1/2 cup
9. Green coriander leafs (chopped) - 1/2 cup
10. White oil - to fry and making the dough
11. Finely chopped ginger - 2-3 tbsp
12. Garam Masala - 1tbs

Procedure:

Step1: In a large mixing bowl take the all purpose flour , wheat flour, salt, 1/2 tsb oil and give it a good mix. Now, start adding water, not in one go, but a little at a time till everything comes together to form a lumpy but not sticky dough. Knead the dough very well till it becomes very soft and smooth. Cover and leave it to rest for a while.
Step2: In a separate bowl break one egg, 1~2 tbs meat(if you are using), add 2- 3 tbsp of chopped onion, 1 tsp of chopped ginger, 1 tsp of chopped green chilies, chopped coriander leafs, a pinch of garam masala and salt to taste. Mix it well keep aside.
Step3: Sprinkle flour onto a clean surface for rolling out the dough. Grab a handful flour dough we made earlier and roll it around in the flour. Stretch while rolling as much as possible, it should be very thin and large.
Step4: Heat a flat pan with 2 tbs oil to fry the parathas. I like my parathas shallow fried, but you may deep fry it as well.
Step5: Pour the prepared egg mixture at the center and spread a little taking care not to spill outside the dough. Quickly but carefully fold 4 sides bringing towards the center over the egg mixture, the sides should overlap each other covering the egg mixer to give a square shape.
Step6: This is the most difficult part to do, now you need to transfer the square egg mixer stuffed paratha to the hot oil in the pan.
Step7: Fry the paratha on a medium heat flipping over until it is evenly golden on both sides and the egg inside is cooked through. Add extra oil if needed during frying.
Step8: Follow the same steps and make parathas with the remaining dough.
Step8: Serve the parathas with mutton curry/chicken curry/alu dam/ or just with sauce. Enjoy your moglai parathas.

Crunchy Baked Bread Omelet

I tried to modify the traditional bread omelet recipe and you won't believe how yummy it came out, it was crispy outside but soft inside. A perfect dish for Sunday brunch menu. The recipe is as follows-

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Ingredients:

1. Eggs - 6

2. Chopped Onions - 1/2 cup

3. Chopped red bell peppers - 1/2 cup

4. Chopped button mushrooms - 1/2 cup

5. Butter - 1/2 tbs

6. Black pepper powder- 1 pinch

7. Salt - to taste

8. Shredded Cheddar cheese - 1/4 cup

9. Bread Slice - 1, cut into small squares

10. Milk - 1/4 cup

Procedure:

Step1: Preheat the oven to 200 degree C (around 400 F).

Step2: Beat eggs, milk, salt and black pepper powder together.

Step3: Add the chopped onions, red pepper, mushrooms to the mixer.

Step4: Grease a ovenproof pan with the butter.

Step5: Pour the egg mixer into the pan. Sprinkle the bread squares over the egg mixer. Finally sprinkle the cheese over it.

Step6: Bake in the oven for 15 to 20 minutes. When the egg is set and the cheese has melted, the omelet is done.

Step: Take out from the oven let the omelet cooled down for few mins. Serve warm.

Non Alcoholic Red Velvet Mocktail:

Planning for a romantic dinner at home?? Try this mocktail recipe, I am sure your partner will like it.

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Ingredients:

For the Rim in the glass:

1. Salt

2. Red chili powder

3. Lemon juice

For the Mocktail:

1. Rose syrup - 2tsp

2. Orange juice - 1 Cup

3. Water Melon juice - 1 Cup

4. Red/black grapes juice - 1/2 cup

5. Lemon jucie - 1 tsb

6. Salt - 1/2 tsb

7. Sugar - 1 tsb

8. Red chili powder - 1/2 tsb

9. Ice Cubes as needed

10. Lemon slices for garnishing

Procedure:

For the Rim:

1. Mix salt and chili powder and spread the mixer in a plate .

2. Turn the glass upside down and dip it into lemon juice.

3. Now dip and twisting the glass to get more stuff on the rim. Keep the glass inside the refrigerator for a while.

Mocktail:

1. In a blender jar pour rose syrup, orange juice, water melon juice , grapes juice, lemon juice, salt, sugar red chili powder and ice cubes(I prefer to use home made fresh juice ). Blend well.

2. Take out the glasses from refrigerator and pour the mocktail mixture into it.

3. Garnish with the glasses with lemon slices serve chilled. enjoy <3 

Alu Posto( Potatoes with Poppy seeds)

Alu posto is one of the most popular dish in Bengali Cuisine. It goes well with hot pain rice and Daal(lentil soup). Being a Bengali I can say, our vegetarian meal is incomplete without a posto dish :) :) . It is true that opium and posto(poppy seeds) comes from same plant, but you won't feel sleepy or heavy after consuming poppy seeds, nor you can extract opium from poppy seeds :) :) . I hope you will enjoy this easy but very delicious dish.

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Ingredients:

1. Green chillies-3~4

2. Medium potatoes- 5 - 6

3. Ghee -1 tsp

4. Mustard oil - 2 tblsp

5. Poppy seeds (khuskhus/posto) - 1/2 cup

6. Salt to taste

7. Coriander powder - 1/2 tsb

8. Garlic cloves (optional, if you are preparing pure veg, you may not use garlic)- 4~5 finely chopped

9. Onion chopped (optional, if you are preparing pure veg, you may not use garlic)- 1 cup

Procedure:

Step1. Peel and cut the potatoes into one inch sized cubes, keep them in water.

Step2. Soak poppy seeds in one cup warm water for fifteen to twenty minutes. Remove and grind to a fine paste.

Step3. Heat up mustard oil in a pot till it just reaches smoking point. Lower the heat.

Step4. Put the chopped onion and garlic to the oil and fry till they become golden brown. if you are not using garlic and onion skip this step.

Step5. Now add the potato pieces, salt and stir fry on medium heat up for 4~5 minutes, stirring frequently.

Step6. Add the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat till the potatoes are almost done.

Step7. Take off the lid, mix in salt, coriander powder and slit green chillies.

Step8. Continue to stir fry for a minute more or till potatoes are completely cooked, add ghee at the end. Serve with plain rice. Enjoy your meal

Paneer Makhana

Paneer Makhana is a paneer dish with makhana(Puffed Lotus Seeds). Very basic ingredients are needed to make this delicious dish.

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Ingredients:
1. Makhana - 1 cup
2. Paneer cubes - 250 gm
3.Onion paste - 1 and 1/2 cup
4. Tomato paste - 1 cup
5.Ginger Garlic paste - 1tbs
6.Milk - 1/2 cup
7. Red chili powder - 1tbs
8.Turmeric powder - 1/4 tbs
9. Coriander powder - 1/2 tsb
10. Cumin powder - 1/2 tsb
11. Cashew nut paste(optional)- 1/2 cup
12.Ghee- 2 tsb
13. Cooking oil
14. Garam masala - 1/2 tbs
15. Chilled water - 2 cups
16. Salt - to taste

Procedure:
Step1: Heat ghee in a pan. Fry makhana in the ghee until they are slightly golden brown. Remove them and keep aside.
Step2: Pour 2 tbs oil in the same pan, fry the paneer cubes, when the color changes little bit, remove from the pan and dip inside the chilled water. This will make the paneer very soft.
Step3: Again add 2 tbs oil in the pan and add onion paste, tomato paste and ginger garlic paste and cook it till it becomes mild brown.
Step4: To the mixer add red chilli powder, salt, turmeric powder, coriander powder, cumin powder and the milk. Cook for 5~8mins.
Step5: Add the cashew nut paste to the mixer and cook for another 3~4mins.
Step6: Add 1 cup of water(you can use same chilled water) wait until the mixer comes to boil. Now add the fried makhana and paneer to the mixer. Cover the pan, simmer the heat and cook for another 4~5min.
Step7: Turn of the fame wait for 4~5 mins and serve with roti/paratha/rice . Enjoy your meal

Baingan ka Bharta

One of my favorite Punjabi recipe, which goes well with both rice and roti. I just love the smoky aroma and flavor of the baigan :) hope you like it.

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Ingredients:

Eggplants(baigan)-2 large
Onions-finely chopped 2 medium
Tomatoes-3
Yogurt-250 g
Red chilli powder-2 tsp
Turmeric powder-1 tsp
Coriander powder-1 tsp
Salt to taste
Oil- 3~4 tbs
Ginger+garlic paste-2 tsp
Garam masala-1 tsp

Ghee- 1 tbs

Chopped coriander leafs-to garnish

Procedure:  

Step1: Put an eggplant on medium flame of fire to roast.
Step2: After the eggplant turns black and brown let it cool down, remove the skin.
Step3: Mash the eggplant.
Step4: Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.
Step5: Add red chillies, coriander powder, turmeric and salt. Stir and gradually add stirred yoghurt.
Add mashed egg plant and stir.
Step6: Allow mix to simmer for around 8 minutes. Pour the ghee at the end.
Step7:Garnish with green chillies, green coriander and garam masala powder.

Aloe Vera Halwa

 I saw this recipe in TV some days back and tried at home. It came out really delicious . The recipe is very simple,I think will like it.

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Ingredients:

1. Aleo Vera pulp -200 gm

2. Ghee - 75gm

3. Milk- 1.5 liter

4. Sugar - 300gm(depend on your taste)

5. Dry fruits (optional) - 100gms chopped

6. Cardamom powder - 1/2tbs

Procedure:

1. In a Non-stick Pan take cold milk add the Aloe Vera pulp and cook this mixer in low flame for at least 2hours. Stir in between.

2. After 2~3hours when its water will dry add ghee, cardamom powder and sugar mix all together and cook for another 10~12mins.

3. Add dry fruits of your choice and serve the halwa hot.