MULO CHECHKI - RADISH STIR FRY

Radish / Mulo has a special taste in Winter and it is easilly available in market at this time. As I always like to use seasonal vegetables or fruits, so today I prepared a simple and easy radish stir-fry. This is usually eaten as a traditional Bengali lunch.  Now straight way come to the recipe:

INGREDIENTS:
4 Medium Radishes
10-12 Curry Leaves
3-4 Green Chillies
1/2 tsp Mustard Seeds
A Pinch of Asafoetida
1/2 tsp Sugar
1/3 tsp Turmeric powder
Salt to taste
2 tbsps Oil

METHOD:

Wash and peel radishes. Grate radishes nicely and set aside.

Finely chop curry leaves and green chillies.

Heat oil in a wok. Add mustard seeds in it. When mustard seed starts to crackle, add asafoetida, chopped green chillies and curry leaves in it. Saute for half a minute.

Now add grated radish in it. Fold nicely. Cover and cook for 3 minutes.

Add turmeric powder and salt in it. Fold well. Cook for 2 minutes.

Mix well. Add sugar in it. Cook for another 2-3 minutes. Remove from heat.

Serve with steamed rice and dal or roti or khasta paratha.

TIPS: May add grated coconut at the time of adding sugar in it. It increases taste
          definety.
          May add green peas to increase flavour.

Sending to: 60 days to Christmas @ Cook like Priya & You too can cook - Indian Food Recipes

Linking to: Jaleela's event 'Bachelor's Feast'



KUMRO FULER BORA / PUMPKIN FLOWER FRITTERS

 

Pumpkin blossoms fritters or Kumro fuler bora is one of the popular and traditional fritters among Bengalis. Nowadays, the new generation are going to forget the essence of this delicious yummy starters. I have pumpkin tree in our garden and now it is flowering. Looks really very attractive.

A crispy and yummy snack, amazing taste in every bite. Just try it, trust me, you can't forget its toothsome taste. Enjoy this simple fritters with any kind of sauce and chutney!

  
INGREDIENTS:
3 Pumpkin Flowers
3 tbsps Chickpea Flour
3 tbsps Rice Flour
1/4 tsp Turmeric powder
1/4 tsp Red Chilli powder
1/4 tsp Nigella seeds (kalonji)
1/4 tsp Poppy seeds
1/4 tsp Roasted Cumin powder
Salt to taste
Vegetable Oil for frying

METHOD:
Wash pumpkin flowers nicely.

Cut each pumpkin flower vertically to make two equal part.

Combine chickpea flour, rice flour, turmeric powder, red chilli powder, nigella seeds, poppy seeds, roasted cumin powder and salt in a bowl. Mix nicely and add little water to make a thick batter. Set it aside.

Heat oil in a wok. Dip the flower into the batter and coat it nicely. Add two three pieces in the hot oil at a time.

Fry till each side turns golden brown. Remove from oil by using a slotted spoon. Drain on a kitchen paper to absorb the excess oil from it.

Serve hot as a side dish with dal-rice or starter or just as evening snack accompaning with a cup of tea.

Linking to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes

Linking to: Jaleela's event 'Bachelor's Feast'

Linking to: Celebrate - Christmas @ Divya & Jagruti

FISH CAKE

These Fish Cakes bring back memories of a big gathering at my home, a great non-vegetarian appetizer. With the addition of Indian spices, these fish cakes were really something special. A chilled winter evening can be easilly relished with these delicious luscious fish cakes and a mug of pipping hot coffee. Enjoy!

INGREDIENTS:
15 OZ can of Tuna Fish (may use Salmon / Macherel / Cod / Bhetki too)
1 tbsp Butter
1/4 tsp Black Pepper powder
2 Cloves Garlic (crushed)
2 Medium sized Potatoes (Parboiled)
2 tbsps Chickpea Flour (Besan)
1 Medium Sized Onion (finely chopped)
1" Ginger (minced)
2 tbsps finely chopped Cilantro / Parshley Leaves
1/2 tsp Chaat Masala
1 tbsp Lime Juice (fresh)
1/2 tsp Roasted Cumin seeds powder
1/2 tsp Garam Masala
1-2 Green Chillies (chopped)
1/2 tsp Red Chilli powder
1/2 Cup Bread Crumb
Salt to taste
Canola Oil for frying

METHOD:
Heat butter in a pan. Add cushed garlic in it. Saute for 30 seconds, add drained tuna fish now.

Sprinkle black pepper powder and little salt in it. Fry for 3-4 minutes on medium heat. Set it aside.

Mash parboiled potatoes in a large bowl.

Combine fish, chickpea flour, onion, ginger, green chillies, cilantro, chaat masala, lime juice, roasted cumin seeds powder, garam masala, green chillies, red chilli powder and salt with the mashed potatoes now.

Using by hand, mix up nicely so that there should not be any lump.

Take a ball (small amount) from the dough, give it a flat oval shape by using two palms. Roll on bread crumb. Keep aside. Follow the same process to make all fish cakes.

Heat canola oil in a deep fry pan. Fry 3-4 fish cakes at a time. Fry till it turns golden brown. Remove from oil by a slotted spoon and drain on a kitchen paper towel to absorb the excess oil. Fry all cakes following the same process.

Serve hot with chilli garlic sauce.

Enjoy Winter's evening with this delectable evening snack or appetizer!

Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes

MANGO COCONUT MOCKTAIL

I mixed-matched few ingredients (which were available in my hand at that time) for unannounced guest, and it came out really super duper hit. It was so delicious thrist quencher, not like smoothie, nor exactly like fruit juice. Yeh! it is something else, so I called it "Mango Coconut Mocktail". Honestly speaking, I was still convinced by it. A very appropriate appetizer for any occassion or festive days...So friends, lets try and enjoy this luscious mocktail.

INGREDIENTS:
2 Cups Mango Pulp
1 Cup Coconut milk
1/2 tsp Jaljeera powder
A pinch of Black Salt
2-3 Mint Leaves (optional)
3/4 Cup Sugar or as per the sweetness of mango
1 Cup Crushed Ice
Few Ice Cubes for garnishing

METHOD:
Combine mango pulp, coconut milk, sugar, mint leaves, jaljeera powder, black salt and crushed ice in a jar.

Blend the whole mixture nicely. First blend for 1 minute in high speed, then blend for another minute in low speed.

Pour equally in serving glass.

Garnish with ice cubes on the top. Serve chill.

Serves: 4

Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes

CHICKEN SHASHLIK

A very delicious fingerlicking simple chicken tikka is chicken shashlik, a great appetizer, very healthy and attactive dish with different colourful vegetables. It is actually Pakistani kabab dish, very mouthwatering, easy but truelly delightful, loved by all.

Today my space achieved 100 blogger friends. Let us celebrate this memorable moment with luscious Chicken Shashlik - A Simple but Yummy Kabab recipe. Just try and enjoy it.

INGREDIENTS:
1lb Boneless Skinless Chicken Thigh, cut into 1" cubes
1 large Onion (diced)
1 Green Bell Pepper (seedless & diced)
2 medium Tomatoes (seedless and diced)
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 tbsp Fresh Lemon Juice
1/3 tsp Black Pepper powder
1/3 tsp Garlic Pepper powder
1&1/2 tbsps Olive Oil
Salt to taste
1/2 tsp Chaat masala
2 tbsps Hot and Sweet Tomato Sauce
1 tsp Butter
7 Wooden skewers

METHOD:
Soak wooden skewers in water for atleast 2 hours, so that it will not burn at the time of baking/grilling.

Wash chicken nicely and make it pat dry. Marinate chicken pieces with ginger paste, garlic paste, black pepper powder, garlic pepper powder, lemon juice, olive oil and salt. Cover and refrigerate atleast for 2 hours or overnight will be preferable.

Add tomato, bell pepper and onion with the marination. Mix nicely. Combine tomato sauce and butter in a small bowl.

Thread the chicken into the skewers, alternating the chicken with cubes of vegetables as you wish (alternating, onion-chicken-bell pepper-tomato-onion chicken-bell pepper-tomato like that). Arrange the skewers on the baking tray. 

Brush with tomato sauce and butter on it.

Preheat the oven to 450 F. Bake for 20 minutes. To achieve the sizzling effect, now put the oven to broil mode for 5 minutes. Switch off the oven. Take out the baking tray from the oven after 5 minutes.

Place the chicken skewers onto the plate, squeeze little lime juice and sprinkle chaat masala on the top. Serve immediately.

TIPS: If you don't have any oven, you may pour little oil in the griddle and shallow fry
          it with the skewers. 
Sending to: 60 days to Christmas @ Cook like Priya & You Too Can Cook - Indian Food Recipes

TOMATO CORIANDER CHUTNEY

 

Few years before, when we were invited by one of our Nepali friends, I got addicted with this toothsome chutney. Without any hasitation, promptly I asked them about the recipe of this scrumptious chutney and very happily they shared this recipe with me instantly. Since that time, me and my husband are great fan of this fingerlicking chutney. So, today I am sharing this here. Try, I am quite sure, you will not be disappointed!

INGREDIENTS:
1 large Tomato
1/2 bunch of Coriander Leaves (cilantro)
2-3 Green Chillies
2 tbsps Fresh Lemon Juice / small lemon sized tamarind ball
2 pods Garlic
1 tsp Sugar
1/2 tsp Chaat masala
Salt to taste

METHOD:
Wash tomato, coriander leaves, garlic pods, green chillies nicely. Chop tomato and Coriander leaves roughly.

Grind all the ingredients together and make a smooth paste.

Enjoy it with any kinds of snacks or as a side dish.

TIPS: You may store it in refrigerator and enjoy it for 5-6 days.