Gulabi Kebab

Cocktail kababs with a Sumptous Filling

Makes :Approximatly 30 Kebabs.

Ingredients :

8 Midium size potatoes , boiled , mashed. 

1 Medium size carrot , grated.

2 Green chillies , finely chopped. 

1 tsp Finey chopped ginger.

1 Onion , finey chopped.

3 tsp Chopped coriander leaves. 

Salt to tastes. 

1 tsp Chaat masala.

1 tsp Each of coriander poweder , mango powder , red chilli powder , juice of half lemon.

1 cup Pomegranate seeds (anaar).

A Drop of red food colour corn flour mixed with water to make a batter of dropping consistency

breadcrumbs for coting oil for deep frying.  

Method Of Preparation :

In a mixing bowl combine the potatoes , carrots ,green chilli , ginger , onion , coriander leaves , salt , spices , lemon , juice , pomegranate seeds and the red food colour . mix well.

Adjust the seasoning if required after tasting.

Shape the mixture into cylinderical cutes and keep aside.

Heat the oil for frying ; dip the cutlets in the corn flour batter and roll in the bread crumbs.

Gently shake off the excess bread crumbs and deep fry the cutlets till golden brown.drain excess oil on absorbent paper.

Serves hot accompanied by tamarind chutney and / or tomato ketchup.   

Veg.Manchurian Gravy

Ingrediants :

1 cup grated cabbage.
1 cup grated carrots.
1/2 cup cauliflower florettes - shredded.
4-5 finely chopped French beans.
1/4 cup finely chopped spring onions.
1/4 cup finely chopped green capsicum.
1/3 cup refined flour (maida).
2 large tbsp cornflour (to hold and bind the veggies).
1 egg - beaten.
2 large tbsp soy sauce.
1-2 tbsp vinegar.
2-3 tbsp oil.
Water - around 4 cups to make the gravy.

Spices:

1/2 ginger and 5-6 garlic cloves.

2-3 green chillies (all finely chopped).
1 tsp sugar.

1/2 tsp msg (optional, salt- to taste

Method Of Preparation :

Reserve the chopped greens of the spring onions for garnishing.
Mix all the veggies in a bowl, add the beaten egg, spring onion, capsicum, refined flour and one tbsp of cornflour. 

Add the salt for this mixture according to your taste (remember, the gravy will have salt too) and mix thoroughly. 

Take a spoonfull of this batter and shape into small balls. (Do NOT add water).
Now heat sufficient oil in a wok or pan and deep-fry vegetable balls, 3-4 at a time so they do not stick to each other, on medium heat until they turn golden brown. 

Remove and keep them on a tissue paper to absorb excess oil. 

Now heat 2 tbsp of oil again and add ginger-garlic and the green chillies. 

Then add soy sauce, sugar, MSG and salt to taste. Add 3 cups of water and bring to a boil. 

Dissolve the cornflour in a cup of water and add slowly to the gravy.

Also add the vinegar to it. Stir till the sauce starts to thicken. 

When it looks reasonably thick, remove from flame and keep aside. 

Now add the fried manchurian balls and mix well. 

Garnish with spring onions and Serve hot with Veg.Fried Rice.

Note :

Monosodium glutamate enhances the flavour and is commonly used in chinese food preparations. But some people have reported allergic reactions to it. So unless you are sure you have eaten it before, you can safely omit it from the above recipe to avoid any allergies

Bangali Khichadi

Ingredients :

1 Cup rice (washed and soaked for 30 minutes).

1 Cup masoor dal (washed and soaked for 30 minutes).

1 tbsp Channa dal (washed and soaked for 30 minutes).

1 Bay leaf.

3 Green cardamoms.

1" Stick cinnamon.

3 Cloves.

1/2 tsp Cumin seeds.

10-12 Tiny onions, peeled.

10-12 Baby potatoes, washed clean.

1/2 Cup peas, shelled.1 Carrot, diced.

1 tsp Ginger, grated.

1 tsp Garlic, grated.

3-4 Green chilies, finely chopped.

1/2 tsp Turmeric powder.

1/2 tsp Garam masala powder.

Salt to taste.

5 Cups water.

4 tbsp Ghee.

Chopped coriander leaves, for garnish.

Curd and chutney, to serve.

Method Of Preparation :

Drain dals and rice in a colander and keep aside.

Semi crush spices (cardamom, cinnamon and cloves).

Heat 3 tbsp ghee in a large heavy skillet.

Add cumin seeds, bayleaf and crushed spices.

Add ginger, garlic and chilies. Stir-fry for a moment.

Add onions and potatoes (with skin). Stir-fry for 2 minutes.

Add carrot, peas, turmeric, garam masala and salt.

Add dals and rice. Gently stir-fry for 1 minute.

Add water.

Stir, bring to a boil, cover and simmer till done.

When done, pour remaining ghee and sprinkle coriander leaves.

Serve piping hot, with curd and chutney.

Bangla Khichdi is ready.

Masala Dhosa Recipe

Ingredients :

2 1/2 Cups long grain rice.

1 Cup urad dal whole.

2 1/2 Cups converted rice.1 tsp Methi seeds.Salt to taste.For Masala.

3 Boiled potatoes.

1 Onion.

2 Chillies.

1 tsp Tumeric.

1 tsp Besan.

Chana dal.

Mustard seeds.

Salt to taste.

Method Of Preparation :

Soak urad dal and long grain rice for one hour and 6 hours respectively.
Grind them with methi seeds to make fine paste.
Add salt and set the mixture aside for fermentation for a day.
Saute onions, seeds and chilli in a pan with oil.
Add peeled potatoes, tumeric and salt.
Cook it for a few minutes.
Mix besan with water and add it to the mixture.
Cook this mixture for a couple of minutes.
Garnish with chopped coriander.
Pour ladleful of the batter on a non-stick pan and give it a round shape.
Drop little oil around it and turn over when bubbling appears.
Fill in the center of dosa with a spoonful of masala and fold it.
Masala dosa is ready. Serve it with Sambhar or Chutney.

Aaloo Ki Tikki Recipe

Ingredients :

4 Cups boiled potatoes.
1 Cup boiled beans (chopped).
2 Onions (chopped).
4 tbsp Raisins.
2 tsp Garam masala.
2 tsp Cumin powder.
1 tsp Turmeric powder.
4 tbsp coriander leaves (chopped).
Green chillies (chopped).
1 tsp red pepper.
Salt/Rock Salt as per taste.

Method Of Preparation :

Mix chopped onions, beans, green chillies and raisins.
Add cumin powder, turmeric powder, coriander leaves and salt. (If you want to use this recipe on Vrat then add Rock salt)
Mix it well.
Filling for tikki is ready.
Mash the boiled potatoes.
Add garam masala, red pepper and salt.
Mix it to prepare dough.
Make small balls from the dough and flatten it.
Now put one tbsp of the filling on the flattened ball.
Close it with another potato ball and flatten it.
Heat the oil.
Fry these flattened balls till they turn brown.
Serve it with curd and green chutney.

Easy White Gravy

Ingredients:

4 tbsp.
butter4 tbsp.
flour.
Salt.
Pepper2 .
1/2 c. milk.

Method Of Preparation :

Melt butter in saucepan over low heat.
Blend in flour, salt and pepper; cook until smooth and bubbly.
Stir in milk.
Heat to boiling on medium heat, stirring constantly.
Stir and boil 1 minute. Makes enough gravy for 1 can biscuits.

Malai Kofata

Ingredients:

For The Kofta:

1 1/2 lb. potatoes.
2 heaped tbsp each of crumbled paneer,khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream).
4-5 cashewnuts chopped.
1 tbsp raisins.
2-3 finely chopped green chillies.
1/4 tsp sugar.
1 tsp coriander powder.
1 tsp cumin powder.
1 tsp red-chilli powder.
1/2 tsp cardammom powder.
Salt To Taste.
3 tbsp cooking oil/ghee(clarified butter).
Oil for frying the koftas.

For the gravy:

2 medium onions,chopped.
3 flakes garlic,crushed.
1 inch ginger,crushed.
3 large tomatoes,pureed.
1 tsp red-chilli powder.
1/2 tsp garam masala powder.
1/2 tsp dhania(corainder) powder.
1/2 tsp cumin powder.
2 tsp powdered poppy seeds.
1/2 tsp sugar.
1 tbsp ground peanuts/cashewnuts.

Method Of Preparation :

Boil the potatoes till tender.
Peel, mash and add salt to taste.
Keep aside.
Mix all the other ingredients for the kofta into a paste.
Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
Add the pureed tomatoes and the masala powders.
Add the sugar and the ground peanuts.
The gravy will begin to thicken.
You can also add some malai to thicken it some more.
Mix in some water if necessary.
When the gravy comes to a boil, add the koftas.
Heat through and serve the malai kofta.