Eggs with Potatoes and Tomatoes

Ingredients

  • 4 eggs
  • 1 cup potatoes, diced
  • 1 cup tomatoes, chopped
  • 1/2 cup onions, finely chopped
  • 2 green chillies, chopped
  • Salt and pepper to taste
  • 4 tbsp oil

Method –

  1. Heat oil in a pan
  2. Add the finely chopped potatoes and fry on medium flame for 2-3 minutes
  3. Add onions and fry for 2 minutes till it gets soft
  4. Add the tomatoes and green chillies
  5. Sprinkle salt and pepper to taste
  6. Cover with a lid and cook on low flame for 6-7 minutes till the potatoes become soft
  7. Flatten the potatoes and onions and break 4 eggs over the mixture
  8. Sprinkle salt and pepper on the eggs
  9. Cover with a lid and cook on very low flame for 5-6 minutes
  10. Cut into wedges and serve hot.

Panchmishali Torkari (5 Vegetables Stirfry)

Ingredients

  • 1 tsp panch phoran
  • 2 dry red chillies
  • 2 bay leaves
  • 2 green chillies
  • 1/2 tsp turmeric powder
  • Salt and sugar to taste
  • 1/2 tsp Bhaja moshla
  • 1 tsp ghee
  • Chopped coriander leaves
  • 200 gm pumpkin, cut into 1.5” cubes
  • 200 gm potatoes, cut into 1.5” cubes
  • 100 gm sweet potatoes, cut into 1.5” cubes
  • 200 gm cauliflower, cut into 2” florets
  • 100 gm yard long beans, cut into 2” lengthwise
  • 100 gm cabbage, cut into 2” segments
  • 100 gm brinjal, cut into 2” cubes
  • 3 tbsp mustard oil

Method –

  1. Heat mustard oil in a Kadhai
  2. Fry the brinjals.
  3. Drain on absorbent paper and set aside
  4. Temper the oil with dry red chillies, bay leaves, 1 green chilli and panch phoran
  5. Add potatoes and sweet potatoes
  6. Fry on medium heat for 3 minutes
  7. Add pumpkin and fry for 3 minutes
  8. Add cauliflower and again fry for 3 minutes
  9. Add yard long beans and fry for 3 minutes
  10. Add cabbage, salt and turmeric powder
  11. Mix well.
  12. Cover with a lid and cook on low heat for 15 minutes
  13. Stir occasionally to prevent sticking
  14. Add sugar and fried brinjals
  15. Cover and cook for another 15 minutes
  16. Add coriander leaves, 1 green chilli, Bhaja moshla and ghee. Mix well and serve

Dim Posto (Egg Curry in Poppy Seed Paste)

Ingredients

  • 6 eggs, hard boiled and shelled
  • 3 tbsp poppy seeds
  • 3 green chillies
  • 1 dry red chilli
  • 2 medium onions, sliced thinly
  • 1 medium tomato, chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 2 tbsp mustard oil
  • Chopped coriander leaves

Method –

  1. Grind the dry poppy seeds in a grinder.
  2. Add 2 green chillies, a pinch of salt and a few tbsp of water and grind again to a fine paste
  3. Make small slots in the eggs.
  4. Smear the eggs with a bit of salt, turmeric powder and red chilli powder
  5. Heat mustard oil in a kadhai.
  6. Once the oil is hot, add the eggs and lightly fry till golden brown
  7. Remove and set aside
  8. In the same oil, add 1 green chilli and 1 dry red chilli
  9. Add the onions and fry till light brown
  10. Add the tomatoes and fry till oil leaves the sides
  11. Add the poppy seed paste and fry well
  12. Add 1/2 cup warm water, salt and let the curry come to a boil
  13. Now, add the eggs to the curry
  14. Cover with a lid and cook for 5-6 minutes
  15. Garnish with chopped coriander leaves

Dhokla

Ingredients

For the Batter –

  • 1.5 cups besan (Gramflour)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp turmeric powder
  • 1 tsp ENO fruit salt
  • Water

For the Syrup –

  • 1 tsp oil
  • 1/2 tsp black mustard seeds
  • 3 green chillies, slit
  • 10-15 curry leaves
  • 1/2 cup water
  • 1/2 tsp salt
  • 2 tsp sugar
  • Chopped coriander leaves
  • Grated coconut
  • Juice of 1/2 lemon

Method –

  1. Sieve the Gramflour into a bowl
  2. Add sugar, salt and turmeric powder
  3. Mix well
  4. Add water in batches and mix well
  5. Whisk everything well
  6. The batter should be of flowing consistency and not very thick
  7. Rest the batter for about 10 minutes
  8. Heat a pot with 2 cups pot of water
  9. Grease a cake tin with 1-2 tsp oil
  10. Place a stand inside and let the water come to a boil
  11. Just before pouring the batter into the cake tin, add Eno fruit salt and mix gently
  12. Pour the batter immediately into the cake tin
  13. Place the cake tin on the stand
  14. Close with a lid and steam the dhokla on medium low flame for 20 minutes
  15. Check if the dhokla is fully cooked by pricking it with a toothpick
  16. Set aside the tin and let it cool for a few minutes
  17. Heat a small pan with 1 tsp oil
  18. Add mustard seeds and let it splutter
  19. Add green chillies and curry leaves
  20. After 30 seconds, pour water, add salt and sugar
  21. Bring it to a boil and switch off the flame
  22. Add lemon juice, coriander leaves and stir well
  23. Once the dhokla cools down to room temperature, unmould it and cut into squares
  24. Pour the tempered ingredients into the dhokla
  25. Let the dhokla soak the tempering
  26. Garnish with grated coconut and fresh chopped coriander leaves

Boiled Pork with Vegetables

Ingredients

  • 250 gm pork curry cut, boiled and strained
  • 1 chayote squash, cut into medium cubes
  • 2 large onions, chopped
  • 1 large potato, cut into cubes
  • 1 large tomato, cut into wedges
  • Chopped coriander leaves
  • 1 tbsp ginger garlic paste
  • 1 fresh red chilli + 1 green chilli, chopped
  • Salt to taste

Method –

  1. Heat a kadhai on high heat and add the boiled pork
  2. Sauté the meat for 2-3 minutes till the fat renders and the pork pieces turn slightly brown.
  3. Add the onions and sauté
  4. Add the ginger garlic paste
  5. Once the raw smell disappears, add chayote squash, potatoes, tomatoes and green chilli
  6. Add salt and sauté on medium flame for 2-3 minutes
  7. Cover with a lid and cook on medium flame for 5 minutes
  8. Add 2 cups of water. After it comes to a boil, reduce heat to low flame and cover with a lid
  9. Cook till the vegetables are soft
  10. Garnish with chopped coriander leaves and chopped red chilli

Chicken Stew Bengali Style

Ingredients

  • 400 gm chicken with bones
  • 7 pieces raw papaya, peeled and cut into 2” cubes
  • 1/2 cup carrots, cut into 2” long wedges
  • 1/2 cup green beans, cut into 2” long pieces (optional)
  • 2 medium potatoes, quartered
  • 1/2 cup onion, roughly sliced
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • Freshly ground black pepper
  • Salt to taste

For Tempering

  • 4 green cardamoms
  • 2 small pieces of cinnamon
  • 7 cloves
  • 1 bay leaf
  • 20 black peppercorns

Method –

  1. Heat 1 tbsp butter in a pressure cooker
  2. Once the butter is moderately hot, add the ingredients for tempering
  3. Let it sizzle for a few seconds
  4. Add the onions, ginger and garlic and sauté for 1-2 minutes. Do not let it become brown
  5. Add the washed chicken pieces and sauté till the colour of chicken changes to white
  6. Add the vegetables and mix well
  7. Add salt, pepper and pour water till the chicken and vegetables are covered till 80%
  8. Pressure cook on high heat for 3 whistles
  9. Open the lid and add lemon juice and 1 tbsp butter

Asian Chicken Stock

Ingredients

  • 4 garlic cloves
  • 1 tsp black peppercorns
  • 1 tsp vegetable oil
  • 1 whole chicken
  • 4 slices ginger
  • 4 spring onions
  • 1 tsp salt

Method

  1. Use a mortar and pestle to pound the garlic and peppercorns to a rough paste.
  2. Heat the vegetable oil in a large stock pot.
  3. Add the garlic paste and cook for a minute or until fragrant.
  4. Add the remaining ingredients .
  5. Then pour over enough water to cover the chicken (at least 2.5 litres).
  6. Place over high heat. Bring to a gentle simmer, then reduce the heat to low and simmer for 90 minutes.
  7. Skim the surface of the stock often.
  8. Taste the stock and season with salt.
  9. Strain and use straight away or freeze for up to 3 months.

Churros

Ingredients

  • 1 cup water (240 ml)
  • 6 tbsp unsalted butter (85 gm)
  • 1 tbsp sugar (13 gm)
  • 1/2 tsp salt
  • 1 cup all purpose flour (120 gm)
  • 3 large eggs
  • 1 tsp vanilla extract
  • Vegetable oil for frying

Cinnamon Sugar –

  • 3/4 cup powdered sugar
  • 2 tsp cinnamon

Chocolate Dipping Sauce –

  • 2/3 cup chocolate chips
  • 2/3 cup heavy cream
  • 2 tsp cinnamon

Method –

  1. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
  2. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
  3. Return to the heat and cook, stirring, 30 seconds.
  4. With a hand mixer, mix at medium speed. With the mixer running, add 2 eggs, 1 egg at a time, as well as the vanilla. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
  5. Heat oil
  6. Use a pastry bag fitted with a large star tip.
  7. Pipe 3 inch pieces using a large closed star tip. It’s best to fry about three at a time.
  8. Fry on either side for 90 seconds to 2 minutes or until golden brown.
  9. Remove with tongs and allow to drain on a paper towel for about thirty seconds before placing in the cinnamon sugar. Spoon sugar over, remove excess and serve.

To make the chocolate dipping sauce –

  • Put the chocolate chips, cinnamon and heavy cream in a bowl above a pot of barely simmering water and stir occasionally until melted and thoroughly combined.

Til Diya Maas (Fish Curry in Sesame Paste)

Ingredients

  • 3 pieces of kawoi fish (climbing perch)
  • 2 tbsp black sesame seeds
  • 1 medium onion, sliced
  • 2 green chillies
  • 1 tsp ginger garlic paste
  • 1/2 tsp black pepper powder
  • Salt to taste
  • 1/4 tsp turmeric powder
  • 2 tbsp mustard oil

Method –

  1. In a pan, dry roast the sesame seeds for 2-3 minutes
  2. Grind the sesame seeds with 1 chilli, onion and 2 tbsp water and make a fine paste. Set aside
  3. Marinate the fish with salt and turmeric powder and set aside
  4. Heat oil in a pan
  5. Fry the fish lightly and set aside
  6. In the same oil, add ginger garlic paste and 1 slit chilli
  7. Sauté till the raw smell goes away
  8. Add the sesame paste
  9. Sauté till oil leaves the sides
  10. Add 1.5 cups of warm water and salt to taste
  11. Let it come to a boil
  12. Add the fish, lower the heat and cook covered for 7-8 minutes
  13. Sprinkle black pepper powder and serve hot

Vegetable Cutlet

Ingredients

  • 3 boiled potatoes, mashed
  • 1/4 cup frozen peas, boiled
  • 1/4 cup frozen corn kernels, boiled
  • 1/2 cup carrot, grated
  • 1/4 cup capsicum, diced
  • 2 chopped green chillies
  • 1 tsp lemon juice
  • 1 tsp grated ginger
  • 1 finely chopped medium onion
  • 2 tbsp Finely chopped coriander leaves
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1/3 cup breadcrumbs
  • Oil to shallow fry

Method –

  1. Mix all the ingredients except oil in a bowl
  2. Make round balls from the dough and press them slightly
  3. Heat oil in a pan
  4. Shallow fry the cutlets for 4-5 minutes till brown on both sides