MATAR SEDDHO / COOKED YELLOW PEAS

 

This is a no-oil recipe, very popular Bengali snack, not only in Bengal but eastern India is influenced by this terrific healthy snack recipe. It is served as breakfast with toasted bread/luchi or evening snacks with a piping hot cup of tea. Boiled yellow peas with gravy, is goes very well with samosa or chat. Here after cooked, yellow peas retain their shape and nicely soaked in all flavorful spices.

INGREDIENTS:
2 cups Dry Yellow Peas (Matar)
1 medium Potato, cut in cubes
1 Tomato (chopped)
1/2 medium Onion
1 small Cucumber
2 tbsps finely chopped Coriander Leaves / Cilantro
2 Hard Boiled Eggs, each cut in 4 slices
A pinch of Baking Soda
3-4 Green Chillies (finely chopped)
1/3 tsp Ginger paste
2 tbsps fresh Lemon Juice
1/2 tsp Roasted Cumin & roasted Dry red chilli powder
1/2 tsp Chaat Masala
1/3 tsp dry Mint leaves (coarsely pounded)
Salt to taste 

METHOD:

Wash yellow peas and soak in water for overnight.

Take yellow peas, potato and 2 1/2 cup of water in a pressure pan. Add chopped tomato, coriander leaves, baking soda, chopped green chillies, ginger paste, dry mint leaves and salt in it. Pressure cook it till 10 whistles. Let it cool naturally. Add roasted cumin and dry red chilli powder in it. Fold well.

Finely chop onion and cucumber. Set aside.

Now divide cooked yellow peas in two bowls equally.

Spread onion and cucumber on the top.

Garnish with sliced eggs and sprinkle chaat masala and lemon juice on the top.

Nutritious cooked yellow peas is now ready to serve.

TIPS: If you are purely vegetarian, just omit eggs, then also it is excellent in taste.

Linking to: Spotlight : Healthy Snacks @ Cuisine Delights & Recipe Junction

SCRAMBLED EGG SPINACH

This is a fabulous recipe for an Indian spiced version of scrambled egg. Adding Greeny and leafy vegetables, makes it vitamins and fiber rich. Adding milk gives a creamy flavour. It's quick, nourishing and tasty.

INGREDIENTS:
2 Eggs
2 cups chopped Baby Spinach
4 tbsps finely chopped Onions
2 tbsps finely chopped Spring Onions
1 pod Garlic (sliced)
1/3 tsp grated Ginger
3 Curry Leaves
3-4 sprigs of Cilantro (chopped)
2 Green Chillies (chopped)
1/3 tsp Red Chilli powder
A pinch of turmeric powder
1/2 tsp Punjabi Chole Masala
1/2 tsp Dry Mango powder (Amchur)
1 tbsp Milk
1 tbsp Oil
1/2 tsp Butter (melted)
Salt to taste


METHOD:

Heat oil in a non-stick frying pan. Add garlic slices in it. Fry till garlic turns light brown and remove from pan. Thus we get garlic flavoured oil. Now add curry leaves and grated ginger, followed by chopped onions in it. Fry for 3-4 minutes till onion turns golden. Add turmeric powder, red chilli powder, Punjabi chole masala, dry mango powder and little salt in it. Stir for 2 minutes more.

Add chopped spinach, spring onions and green chillies in it. Stir continuously till water evaporotes and fry spinach for 4-5 minutes on medium heat. Now place spinach and spices towards the edge of pan and leave a vacant place in centre. Break two eggs and pour over the centre of the pan. Add milk and melted butter in it.

Allow the eggs to set slightly. As soon as eggs begin to solidify, scrape the eggs from side of the pan and fold them over into middle. Repeat this action for few times untill all runny liquid is disappeared, but inside part of egg still will be moist. Now mix eggs with spinach and spices. Add cilantro in it.  Stir for another 2 minutes.

Serve hot with roti or dal-rice or bread toast.

TIPS: May add cheddar cheese for make it more creamy and richy, if not that much calorie consious.
          Don't overcooked this scrambled egg, it should not be slightest bit brown, may not be burnt.
          At the time of cooking, use a heat-resistant rubber spatula.

CRISPY & CRUNCHY FISH FRY

The actual version of fish fry is always made by 'bhetki fillet'. But Bhetki is not available here, so instead of that we may use Cod, Tilapia or any white fish fillet. It tastes great as an appetizer or side dish accompaning with main menu. This fish fry is available from road side street food corner to five star hotel, everywhere in Kolkata. From outside it is crispy and crunchy, but inside is tender with soft and spicy fish.

INGREDIENTS:
1 fillet of Tilapia (0.5 lb)
1 flake of Garlic (Grated)
1/3 tsp Ginger paste
1 tbsp grated Onion
1/4 tsp Black Pepper powder
1/2 tsp Green Chilli paste
1/2 tsp roasted cumin powder
1 tsp Lemon juice
A pinch of Garam Masala
1 Egg
1/2 cup bread crumbs
Oil for frying
Salt to taste


METHOD:
Cut fish fillet into 4 slices. Mix onion, garlic, ginger and green chilli paste. Cover the fish slices with the layer of this paste. Then add black pepper powder, cumin powder, lemon juice, salt and garam masala in it. Marinate well and keep it in refrigerator for overnight.


Whisk 1 egg in a flat bowl to a smooth consistency. Pour bread crumbs mixed with little salt in a flat dish.


Heat enough oil for deep frying in a wok. Dip each fish slice in the whisked egg and roll it in bread crumb gently.

When oil is enough heated, slide the fish slices in it. Fry the fish slices on low flame, till both sides are nicely browned and crispy.


Serve hot with onion rings and mustard sauce.

SIMPLE EGG ROLL IN KOLKATA STYLE

This is a  very popular street-food from Bengal. Everybody who hails from Kolkata as well as West Bengal is very well known with this flavour. Made with egg and scrumptious filling of salad or chicken kabab or minced mutton or tikka or simply by veggies. So there are several types of rolls, egg roll, chicken roll, egg-chicken roll, mutton roll, chicken tikka roll. Now-a-days paneer roll is also available for vegetarians.

INGREDIENTS:
2 Cups all purpose flour (Maida)
4 Eggs
1 Red Onion (finely sliced)
1 tbsp finely chopped Green Chillies
1 Cucumber (julienned)
1 tbsp chopped Capsicum
2 tbsps grated Carrot
2 tbsps Lemon juice
4 tbsps Hot & Sweet Tomato Sauce
!/3 tsp Black Pepper powder
4 Kitchen paper towel (for wraping the rolls)
6 tbsps Oil
Salt to taste


METHOD:
Make a soft dough with flour, 1 tsp salt, 2 tbsps oil and luke warm water. Knead the flour well. Make 4 round parathas with it.

Heat 1 tbsp oil in a flat frying pan. Beat 1 egg with little salt and black pepper powder. Pour the egg mixture in frying pan and swirl as if making an omelette. Place the paratha on the top of the egg and place it gently. Flip the paratha when egg is done and cook for few seconds more. Do the same process for other 3 parathas also.

Put the parathas on the board with the egg side up. Line up cucumber, carrot, capsicum, onion, green chillies at the centre of the each paratha. Pour 1 tbsp tomato sauce and 1/2 tbsp lemon juice on the vegetables.

Roll up the parathas with vegetables at the centre and cover half of it with kitchen papers. Truk the papers well to hold the roll together.

Serve hot.

It is such a meal, which is filling and fulfilling at the same time. Enjoy!

Sending this recipe to Amina Creation's Guest Quest Event

VEGETABLE CHEESE OMELETTE & PICKLE CREAM

INGREDIENTS:
2 Eggs
1 tsp chopped Tomato
1 tsp chopped Green Bell Pepper
1 tsp chopped Red Bell Pepper
2 tsps finely chopped Onion
1 tsp grated Carrot
1 Green chilli (finely chopped)
1 tsp finely chopped Cilantro
1 tbsp Milk
1 tbsp Olive Oil
2 tbsps Cheddar cheese
A pinch of black pepper powder
Salt to taste

METHOD:

Beat eggs, milk, tomatoes, carrots, bell peppers, onions, cilantro, salt, black pepper powder and green chilli in a bowl. Beat till it foamed.

Heat oil in a non-stick fry pan and pour the mixture. Simmer till it firmed. Sprinkle cheddar cheese on the top.

After a minute, fold the omelette and give it a semi circular shape. Press from the both side.

Now your omelette is ready, cut it by pizza cutter by 3-4 pieces and serve with pickle cream.


FOR PICKLE CREAM DIP
Take 1 tsp of any mixed pickle puree and 1 tbsp of yoghurt. Blend together smoothly. Pour in a small bowl and serve with omelette.

CHICKEN KABABS

INGREDIENTS:
1 lb Boneless Chicken Thigh pieces
1 tbsp Sour Cream
2 tbsp hanged yoghurt
2 tsp Lemon juice
2 tbsp Ginger-Garlic paste
1/2 tsp Black pepper powder
1/2 tsp coriander powder
1/2 tsp cardamom powder
A pinch of garam masala
2 tbsp chopped coriander leaves
2 green chillies
1/2 tsp Chat masala
1/2 tsp Dry Mint leaves
Food colour (optional)
2 tbsp Melted Butter
2 tbsp Cheddar cheese 
Salt to taste

METHOD:
Cut the chicken into small pieces. All the water from the chicken pieces absorb by the paper towel.

Put the chicken pieces in a bowl. Take 1 tbsp of ginger garlic paste, squeeze all the water and keep it in the bowl. Add chicken pieces, 1 tsp lemon juice, black pepper powder and little salt. Mix well. Keep it in refrigerator for 30 minutes.

Dry grind corriander leaves and green chillies. Keep aside.

Now take a large bowl. Put cheese on this bowl, smash well. Squeeze all the water from ginger garlic paste, mix with the cheese. Add sour cream, hanged yoghurt, coriander powder, cardamom powder, garam masala. dry grinded coriander leaves-green chillies, orange food colour (optional) and salt. Blend into a smooth paste. While adding salt, please keep in mind, cheese obtains little bit salt. 

Pour marinated chicken into the blended smooth paste, making sure it is all well coated. Cover the bowl and keep it in refrigerator for minimum 3-4 hours. Soak wooden or bamboo skewers in water for several hours from preventing oven burning.

Take one baking tray, Grease the tray with little butter. Skewer the marrianated chicken pieces, 6-8 pieces on each skewer.  Arrange all the skewers on the baking tray. Brush a little butter on the top of the chicken pieces.

Preheat the oven at 450 F broiler mode. Place the baking tray inside the oven on the top rack and cook for 30 minutes. In between, after 15 minutes, reverse the skewers and brush with little butter on the chicken pieces again. You may get some burnt spot on the chicken pieces, that's okay.
(If you dont have any oven, may grill it in microoven on convectional mode for 20 - 25 minutes, till it gets tender)

Now place the Kababs on the serving plate, sprinkle with chat masala, powdered dry mint and 1 tsp lemon juice.

Serve hot with green salads and mint chutney.

EGG KABABS

INGREDIENTS:
4 hard boiled Eggs
1 tbsp finely chopped Onions
1 tsp chopped Mint leaves
1 tbsp chopped Coriander leaves
2 tbsp Bengal gram flour
2 Green chillies chopped
1/2 tsp black pepper (crushed)
1/2 tsp chat masala
1/2 tsp salt
Oil for deep frying.


METHOD:
Grate the eggs.

Except oil, mix all other ingredients and knead into smooth dough.

From this mixture, make round shapped 8 balls.

Heat oil in a wok, deep fry 4 kababs at a time till crispy and golden brown.

Drain on a paper towel, sprinkle with chat masala on the top of the kababs.

Serve hot with mint chutney.

FISH KABABS ( MACHER CHOP)

INGREDIENTS:

2 Cans of Tuna Fish / 300 gm Bhetki or Telapia fillet (cooked)
3 large potatos (fully boiled and mashed)
4 Bread slices
3 tbsp finely chopped onion
2 tsp garlic paste
1 tbsp ginger paste
2 green chillies (finely chopped)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 1/2 roasted cumin seeds (grinded)
1/2 tsp garam masala powder
1/2 tsp black pepper powder
2 tbsp coriander leaves (finely chopped)
1 Tomato (chopped)
1/2 tsp chaat masala
2 tbsp bengal gram flour (besan)
3/4 th cup bread crumb
1 tsp butter
1 tsp salt
Oil


METHOD:
Heat 3 tbsp oil in a pan. Add chopped onions in it. When onion becomes traslucent, add garlic and ginger paste in it. Fry for 2 minutes.

Now add tomato, green chilli fry for 2 minutes. Again add fish, turmeric powder and chilli powder. Stir for another 3-4 minutes. Excess water from the boiled fish maximum evaporates at this stage.

Add 1/2 tsp salt, coriander leaves, butter and garam masala. Stir for another 1 minute. Switch off the heat, fish filling is ready now. Fish filling texture is shown below:

Cut the hard ends from the bread slices. Put mashed potatos and bread slices in a large bowl. Add the remaining salt, black pepper powder and roasted cumin powder in it. Mash well and mix thoroughly.

Take gram flour and put 1/2 cup water and blend it. Now pour it in a bowl.

Take one ball from potato-bread slice mixture, flat in on palm, put 1 tbsp fish filling in it. Roll the potato-bread slice mixture, so that it covers the fish filling from each side very well. Give a cyllindrical shape to each kabab by pressing with palms lightly. Dip each kabab in gram flour mixture and coat with bread crumb thoroughly.

Follow the same process, while making all the kababs.

Heat oil in a wok. At a time, put 4-6 kababs. Deep fry each side till light brown and crispy.

Drain on paper towel, so that excess oil absorbs.

Garnish with onion rings and sprinkle chaat masala on the top of the kababs.

Serve hot with sweet and sour tomato sauce.