POTATO CHEESE BALLS IN SPINACH GRAVY

Yummy potato balls cheesy from inside cooked in creamy spinach sauce. Its a labour intensive dish but its worth the effort and makes a great main course party dish. Goes very well with naan, pulao or parathas. Trust me, it is really scrumptious and delightful.

INGREDIENTS FOR POTATO CHEESE BALLS:

3 Potatoes (Parboiled)
1/2 Cup Freshly made Cottage Cheese (Paneer)
4 tbsp Bread Crumbs
5-6 tbsp + 2 tbsp Corn Flour
Mozzarella Cheese, Cut into 9 Nos 1/4" Cubes
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme
2 tbsp Finely Chopped Cilantro
1/2 tsp Red Chilli Powder
1 tsp Chaat masala
Salt to taste
Oil For Deep Frying

INGREDIENTS FOR MAKING SPINACH GRAVY:

500 gm Baby Spinach (or may use leaves only) 
2-3 Green Chillies (As Per Taste)
6 Garlic Pods (Finely Chopped)
1 Large Tomato (Pureed)
1/2 tsp Caraway Seeds (Shah Jeera)
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Kitchen King Masala
1/2 tsp Garam Masala Powder
3-4 tbsp Oil
1/2 Cup Fresh Cream
1 tsp Butter (Optional)
Salt to taste

METHOD:

HOW TO MAKE POTATO CHEESE BALLS:

Mash parboiled potatoes very nicely.
Add cilantro, chaat masala, oregano, thyme, red chilli powder, cottage cheese and salt. Mix all ingredients well and keep aside for 2 minutes.
After that add 5-6 tbsp corn flour into in it. Mix well. Keep mixture into refrigerator for 15-20 minutes.
Dilute 2 tbsp cornflour with 1/4 cup water. Whisk properly, so that there should not any lump inside the batter.
Take a small lemon sized ball, stuff 1or 2 mozzarella cheese cubes in it. Dip the ball in cornflour batter and roll on bread crumb. Thus, I made total 9 balls from the mixture.
Heat enough oil and deep fry the balls till golden brown. Set those balls aside; or you may serve as a party snack with green chutney....:)

HOW TO MAKE SPINACH GRAVY:

Boil 2-3 cups water with some salt. Switch off the heat and immediately add the spinach.

Blanch them in the water for 5 minutes.

Drain and immediately place the spinach in cold water for 3-4 minutes. So that it maintains the bright green colour in gravy.
Drain again and along with green chilies, make a smooth puree in a grinder or blender.

Heat oil in a kadai/handi. Add caraway seeds and garlic in it. Saute for a minute or two till raw smell of garlic disappears.

Pour spinach puree in it and keep stirring for 3 minutes. Add tomato puree and fold nicely.

Add turmeric powder, coriander powder and salt in it. Fry for 5 minutes on medium heat now.

Add 1 cup of warm water and bring to a boil. Lower the heat now and cook on simmer for 7-8 minutes, cook till the gravy is reduced by half.

Lower the heat now, add garam masala powder, fresh cream and butter in it. Keep stirring for a minutes. Switch off the heat now.

Arrange the koftas in a serving dish. Pour the hot gravy over it. Sprinkle little fresh cream on the top and serve hot.

This delectable dish goes well with steamed rice, jeera rice, pulao, phulkas, parathas or naan anything as you like.

PARTY PUNCH

A colourful, sweet and tangy beverage made in the intermingling taste of mango and orange juice mixed with Sundae ice cream and crushed ice, surprisingly very refreshing. Seen this recipe in 'Party Cooking' written by Master Chef Sanjeev Kapoor, made little modification according to my taste. This is definitely a match made in heaven, easy to make a wonderful delight to satisfy your guests.

INGREDIENTS:

2 Cups Mango Juice
2 Cups Orange Juice
4 tbsp Rose Syrup
4 Scoops Sundae Ice Cream
1 Cup Ice Cubes
3-4 Ice Cubes (Crushed) for Garnishing (optional)

METHOD:

Pour a tbsp full rose syrup into each glass and swirl to form a design.
Place the glasses in the refrigerator for an hour to chill.
By using an electric blender, blend the mango juice, orange juice, ice cubes and sundae ice cream till smooth.
Pour the prepared mixture into the rose syrup lined glasses, topped with crushed ice (optional).

Serve immediately.

SERVES: 4

OL ER DALNA (BENGALI STYLE ELEPHANT YAM CURRY)

Food matters culturally because it expresses, reflects and enacts values which are both openly attested to and privately held. People eat everyday with their friends and family; also during holidays and special occassions. Food celebrates, it becomes a maker of memory and a link to identity. Because eating is so central to life, food carries meaning beyond its tastes, textures and smells. My today's recipe is such a special dish which was oftenly made by my Grand Ma. She is no more with us, but the taste, texture and smell of her magical dishes still with me and will remain forever. Her culinary skills primarily motivated me to satisfy everyone's heart by serving luscious good food. 

INGREDIENTS:

500 gm Elephant Yam / Ol
1/2 Cup Thick Yogurt / Curd
2-3 Green Chillies (As per taste)
2 Tomatoes
12-15 Curry Leaves
A Pinch of Asafoetida / Hing
1 tbsp Finely Chopped Cilantro / Coriander Leaves
1 tbsp Ginger Paste
1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
Juice Of A Lemon
1/4 tsp Shahi Garam Masala
1/2 tsp Red Chilli Powder
1 tsp Sugar
1 tsp Clarified Butter / Ghee
4-5 tbsp Mustard Oil
Salt To Taste

METHOD:

Wash, peel and cut yam into 1/2" cubes.
Boil water in a pan, add salt and 1/2 of lemon juice; cover and boil for 10 minutes. Drain water completely and set yam pieces aside.
Make a paste smooth of tomatoes and green chillies and keep it aside.
Heat mustard oil in a kadai. Add yam pieces in batches and fry till those turn into golden from both sides. Remove from oil and set aside.

In the remaining oil, add cumin seeds, mustard seeds, asafoetida, turmeric powder, coriander powder, tomato paste, salt and curry leaves. Saute till spices leave oil, add red chilli powder and yogurt at this time and keep stirring till spice mixture leaves oil again.
Now add yam pieces, sugar, garam masala and coriander leaves. Allow to cook for another 2 minutes.
If you like to have dry curry of elephant yam, remove curry from the heat now. Otherwise, add 1/2 Cup warm water. Cover and cook on very low heat for 4 minutes. Add clarified butter (ghee) before switch off the heat.

Serve warm with plain rice or hot phulkas, it is always delicious!!

CRUNCHY COCONUT COOKIES

These coconut cookies are really crunchy, tasty and delicious; made from simple pantry ingredients which are easy on budget.

INGREDIENTS:

1 Cup Self Raising Flour (Maida)
175 gm Sugar
1/2 tsp Baking Powder
1 Egg
1 Cup Grated Coconut
150 gm Butter

METHOD:

Preheat oven at 180 C / 350 F for 10 minutes.
In a glass bowl, cream together butter and sugar with a hand blender, till fluffy.
Add egg in it and blend till light and fluffy.
Shift together flour, baking powder and grated coconut. Fold this mixture in the butter mixture. Refrigerate for 30-40 minutes.
Divide the dough into equal portions and make small balls. Flatten the balls and arrange them on the baking tray lined with baking paper.
Bake for 22-25 minutes till light brown.
Let cookies cool down on the cooling rack.

Serve or store it in a air-tight container.
Enjoy this delicious, crunchy, munchy coconut cookies....

NOTE: These cookies really spread while they are baking. Make sure to leave plenty of room on the tray.

RUI MACHER POLAO (ROHU RICE)

After a long gap, today I come here with a super delicious Bengali delicacy "Macher Polao" (fish in rice), which I made with Rohu, a fish of sweet water. I told earlier also, 'Bengali meal is incomplete without fish'. In this cuisine, you can get variety of fingerlicking good fish dishes. Rohu Rice is delicately cooked with basmati rice, rohu fish and spices, which is ever yummilicious and mouthwatery, just tryout and relish! 

INGREDIENTS:

400 gm Rohu Fish / Rui Mach (cleaned, washed and cut into 4 pieces)

1&1/2 Cup Basmati Rice (washed and soaked in water for 30 minutes)

1 Bay Leaf

1 tsp Ginger Paste

1 tsp Red Chilli Paste (or as desired)

3/4 Cup Thinly Sliced Onion

3 Pods of Garlic (finely chopped)

1/2 tsp Turmeric Powder

1/2 tsp Garam Masala Powder

(Dry Roasted & Pounded Spice Mixture of green cardamom, cinnamon, nutmeg, mace, clove, caraway seeds & white pepper)

4-5 tsp Clarified Butter (ghee)

Salt to taste

Cashewnuts & Raisins As Required

2 tsp Sugar

2&1/2 Cup Warm Water

Oil for Deep Frying

METHOD:

Wash rice and soak it in water for 30 minutes.

Marinate fish with salt and turmeric powder for 15-20 minutes. Deep fry fish pieces and keep those aside.

Heat 2 tsp clarified butter (ghee) in a deep frying pan. Add chopped garlic, saute for 20 seconds, then add sliced onion. Fry till onion turns into golden brown.

Add bay leaf, chilli paste, ginger paste and 1/4 tsp garam masala powder; saute for 2 minutes on medium low heat. Mix fried fish pieces into this spice mixture and fry for another 2-3 minutes, remove from pan and set aside.

Add remaining 2 tsp clarified butter (ghee) in the same pan. Add 1/4 tsp garam masala powder, turmeric powder, cashewnuts, raisins, rice and salt in it. Fry for 2-3 minutes on low heat.

Add warm water in it and give a nice stir. Higher the flame till it starts to boil. Simmer the stove, cover and cook exactly for 15 minutes.

Switch off the heat now. Arrange fried fish pieces, sugar and onion mixture on the top. Cover it for another 10 minutes.

Serve warm with any curry or raita. 

Enjoy this lucious essence of Bengal, "Macher polao" (Rohu Rice)!!!

HOT POT SPECIALITIES OFFERING AT PAN ASIAN - ITC SONAR, KOLKATA

November is the time to indulge in a taste for the finer meats braised over a slow fire or carefully turned on a lava stone grill to bring out its tenderness. To get together over smoking pots of Oriental cuisine and conversation with chefs. The signature restaurants trail their vibrant flavours through the corridors of ITC Sonar, filling the air with delicious aromas.

All November, Pan Asian (of ITC Sonar, Kolkata) smokes with the classic flavours of the traditional HOT POT, part of a homey east Asian tradition designed to encourage communal dining. Into a simmering cauldron of stock are added sliced meats, seafood, mushrooms, leek, Chinese cabbage and other vegetables accompanied with an assortment of dipping sauces, salad and steamed rice.

At Pan Asian one can savour the mysteries of east Asia in a journey that begins with Thai Tom Yum, followed by Shabo Shabo from the Land of the Rising Sun, Japan, Hot Pot from the remote and rustic Mongolia and Heomool Jungol from Korea, the Land of the Morning Calm.

(JAPANESE SHABO-SHABO)

(Chef Jerry Bernasol)

Chef Jerry Bernasol has made a very light bonito based stock and where he put firmer vegetables first and then he added chicken, button mushrooms, leeks and onion rings into the stock for more flavor. Sea foods i.e. shrimps, tuna, samon fillet, octopus etc added one by one into the stock. Japanese SHABO-SHABO is a selection of seafood, chicken & vegetables, served with udon noodles, egg, dipping sauces and Shichimi Togarashi innocently lying on the side.

A traditional Thai Hot Pot, TOM YAM MOR FAI served with an array of Asian vegetables, chicken, mixed seafood, prawns & dipping sauces, with a Tom Yam Kung soup base. 

(TOM YAM MOR FAI)

Here also chef added vegetables first and then chicken and seafoods into the broth. The final result came delicious, very flavorful and aromatic dish which was served with light soy sauce, lemon juice and Thai red chilli paste. At this time we were just full, so heavy and delightful platter it was. 

As  the chef promised us earlier, so lastly a wonderful rack-full dessert came, with coconut jelly (top of the rack), wasabi ice cream (middle of the rack) and few pieces of seasonal fruits (bottom of the rack), just wonderful!

The highlights of Pan Asian is its three interactive kitchens with seating around it, which encourages a close interaction with the chefs, thus enabling guests to enjoy the experience of watching their meals being prepared according to their personal preferences.

The costing of Hot Pot meals for two is Rs.3300/- + tax.
Timing: 12.30 p,m - 2.45 p.m. (For lunch)
                7.30 p.m. - 11.45 p.m. (For dinner)

Disclaimer: This was an invited review and no monetary transaction was involved.

EASY COCONUT CHUTNEY (NO ONION & GARLIC)

This coconut chutney is a great accompaniment with any South Indian savoury snack. It is really very easy to make, just blend all the ingredients and mix tempering after that. Adding tamarind to the chutney increases its shelf life little more and for that reason chutney doesn't spoil quickly. Fresh coconut is essential for the best flavour. I am addicted with this yummy chutney.....are you???

INGREDIENTS:

1 Cup Freshly Grated Coconut
2 tbsp Coriander Leaves / Cilantro (Finely Chopped)
1 tsp Roasted Cumin Seeds
1 tbsp Roasted Chana Dal (Bengal Gram)
1 tbsp Cashewnuts
2 tbsp Tamarind Pulp
3 Green Chillies
1/2" Ginger (Chopped)
1/3 Cup Warm Water
Salt to taste

FOR TEMPERING:

1 tsp Urad dal
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 Dried Red Chillies (Broken)
1/4 tsp Asafoetida (Hing)
8 Curry Leaves
1 tbsp Coconut Oil

METHOD:

In a mixie jar, combine coconut, coriander leaves, roasted cumin seeds, chana dal, cashewnuts, tamarind pulp, green chillies, ginger, 1/3 cup warm water and salt. Blend till it turns into a smooth paste. Remove the paste in a bowl and set it aside.

Heat coconut oil in a tadka pan. Add mustard seeds, cumin seeds, red chillies. Let mustard seed splutters, after that add urad dal, asafoetida, curry leaves. Saute for a minute in medium low heat. Pour this mixture on coconut paste. Stir nicely to mix well.

Enjoy this flavourful chutney with idlis, dosas, vadas or uthappam. May store it in refrigerator for a week.