February 23, 2013

Peas kachuri & dum aloo


For peas kachuri:
1.Sweet peas (store bought) 2 cups
2.Ginger 1" long piece
3.Green chili 2
4.Roasted & grinde cumin and coriander seeds 2tablespoon
5.Salt & sugar as per taste
6.Maida 2 cups
7.White oil for deep frying

For dum aloo:
1.Small potatoes 1lb
2.Tomato 2 chopped
3. 2tbsp poppy seed,10 kaju,2 tbsp char magaj,1" long ginger.(Make a paste of these ingredients togather)
4.2 cups of coconut milk.
5.Salt & sugar as per taste
6.Cumin seed 1 tsp
7.Bay leaf 1 big
8.Garam masala pwd 1/2 tsp
9.Vegetable oil to cook.
10.Turmeric 1/2 tsp,red chili pwd to taste & cumin pwd 1 tsp


Peas kachuri:
1>Make a paste of peas,ginger & green chili using very little water.
2>Add coarsely ground roasted cumin coriander,salt & sugar to the peas paste and fry the paste with little water to make a stuffing and keep aside.
3>Now make a soft dough with maida,little salt,white oil & some warm water and cover it and keep aside for 1 hr.
4>After 1 hr make small balls from the dough and put the stuffing into the balls and roll them with little oil to make small disk.
5>Heat oil in a deep wok and fry the kachuries one by one and put on paper tissue.

For dum aloo:
1>Peel the potatoes and prick them and put them into salty water for 6-8 hrs.
2>Heat oil in a pan.
2>After 6-8 hrs take them out from salty water and fry them in hot oil and put them in a bowl.
3>Now add some cumin & bay leaf in the rest of the oil and fry for a while.Add Chopped tomatoes and some salt to it and cover and simmer to cook the tomatoes.
4>Add the masala paste,turemric,red chili & cumin to it and fry till oil separates from masala.
5>Add some sugar and fried potatoes to the pan and mix them with fried masala very well.
6>Add the coconut milk to it and cover & simmer it till potatoes cooked.
7>When the potatoes cooked higher the stove and dry the gravy.

8>When the gravy becomes dry sprinkle garam masala and serve with hot peas kachuri.

February 15, 2013

Chhanar jeelipi( Bengali sweet)



1.Dry milk powder 1 cup
2.Maida 1/2
3.Baking powder 1/2 tsp
4.Heavy whipping cream 3/4 cup
5.Sugar 2 cups
6.Cardamom Powder 1/2 tsp or 4-6 cardamom pods
7.Pinch of saffron
8.3 cups of water
9.Vegetable oil for deep frying


1>First make a soft dough with dry milk powder,maida,baking powder & heavy cream and cover it and keep aside for 15 mins.
2>In this mean time take a deep pan and add 2 cups of sugar,pinch of saffron,cardamom powder or cardamom pods and water and bring it to boil.Let the syrup boil for 5 mins.After 5 mins off the stove and keep the syrup on the stove to keep it hot.
3>Now take the dough and divide into 16 equal samll balls.Now take a small ball and roll it into string about 8" long.Now bring one eng to the middle and connect it and bring the another end to the top and connect it too.And then it will look like a jeelipi.
4>Repeat this with the rest of the balls.
5>Now heat oil in a frying pan and add the jeelipi one by one and fry till golden brown from both side and keep stirring not to burn them.
6>Now take fried jeelipi and put them into hot syrup.when all the fried jeelipies soaked into hot syrup cool them into room temperature and serve.

Enjoy chhanar jeelipi with your family.

February 01, 2013

Indo chinese style spicy garlic chicken


For marinade:
1.Boneless chicken 1/2lb or 250gm cut into bite size pieces
2.Ginger garlic minced 1tbsp
3.Egg white of 1 egg
4.Black pepper pwd 1/2 tsp
5.Cornflour 2tbsp
6.Soya sauce 1 tbap
7.Salt to taste

For spicy garlic sauce:
1.Garlic 1 tbsp minced
2.Onion finely chopped 1/2 cup
3.Chili flakes 1tbsp
4.Chili garlic paste 1tbsp
5.Soya sauce 2tbsp
6.Tomato sauce 1/3 cup
7.Ajinomoto 1/2 tsp
8.Cornflour 2tbsp dissolved into 4 tbsp chicken stock
9.Sugar 1tbsp,Salt to taste
10.Spring onion 1/2 cup chopped
11.Chicken stock 1 cup
11.Vegetable oil


1>Marinate the chicken pieces  with all the ingredients mentioned for marination.Keep marinated chicken pieces for 30 mins and after 30 mins deep fry the chicken and keep them on a pepper towel.
2>Take another non-stick pan and heat 2 tbsp of used oil and add minced garlic & chili flakes,sugar and fry for few secs.
3>Add chopped onion into it and saute for 2 mins.
4>Now add chili garlic paste, soya sauce, tomato sauce & ajinomoto  to it and let the mixture to boil for 2 mins.
5>Add chicken stock & fried chicken pieces to it and bring the gravy to boil for 5 mins.After 5 mins add the cornflour dissolved chicken stock and mix the gravy very well to coat the chicken with sauce.
6>Add the chopped spring onion to it and mix it.
7>Serve spicy chicken with hakka noodle or fried rice.