Gajar Bhath (Carrot Fried Rice)

Rice is a very common item for most of us. Sometime I feel very boaring having same rice every day. So I have done some experiment with carrot and rice and found carrot fried rice. It turns very tasty and also added a lot nutritious value as well.

Preparation Time: 40 min

Ingredients:

2 cup rice

2 onions chopped finely

1/2 carrot finely chopped

1 capsicum finely chopped

2 green chillis finely chopped

1 tbsp sauf (Misti jeera)

1/2 tbsp turmeric powder

Salt

1 tbsp sugar

1 tbsp ginger garlic paste

1 tbsp soya sauce

How to cook:

This recipe is a very healthy one as I have not added any masala. Just simple vegetables and little bit spices.

First of all wash the rice properly and cook for boil. Add chopped carrot also into the rice. You can add little bit of salt to that.

Now in a separate pan add refined oil and heat it. Add jeera to sit and wait for 1-2 min. Add chopped onions, chilis and capsicums to it. Add little salt as well. Add turmeric powder. Now fry them till they turn brown.

By the time the rice gets cooked. Be careful about the rice. It should not be overcooked. You can cook 80% as we will fry the rice later.

Drain the water from the rice and carrot mixture and keep them under fan to get cool down. Now take a look at the pan. Add ginger garlic paste to the fried onion and capsicum and fry for few more minute.

Now add rice to this fried mixture and mix them with the rice. Add little more salt and sugar to the rice. Stir regularly to mix the rice with all the fried vegetables. Finally add soya sauce to it and finish cooking.

Serve hot with any curry. Better to go for a thick gravy paneer or chicken item.

You can add lot of vegetables to this rice. My family liked it very much and due to less masala and oil, it actually increases taste and health value.

Try this once, your family will like it.

Aloo Chop (Crispy potato balls)

Aloo chop is a very simple and easy to make snack recipe. No complecasy in preparation, but yes this is for potto lovers. A wonderful snack specially in Bengal with moori and tea.

Leats discuss how I make one of my evening wonderfull with aloo chop.

Preparation Time: 30 min
Ingredients:
2-3 big potatos
1 big onion finely chopped
1 green chilly finely chopped
2 bread slices
1 tbsp raw jeera
Salt to taste
Sabji Masala (I used everest Sabji Masala)


For the batter:
1/2 cup of flour
Salt to taste
1/2 tbsp Jeera powder
1 tbsp Sugar
1/2 tbsp chilli powder
1/2 baking powder

How to cook:
First of all we will cut the potatoes in small pieces and put in cooker to boil. By the time we will prepare bread crumbs with 2 slices of bread.

We will also prepare the batter. mix all the ingredients and make a light batter, not thick.

Now after 3-4 whistels, we will take out the potatoes in a bowl. Now in a pan heat oil and add raw jeera.Add the chopped onions and chilis to it. Add little bit salt and stir well. Our intension is to mix everyting well.

So in a high flame cook the onions. Now add Sabji masala and stir for 1/2 min. Now add the boiled potatoes and stir coarsely. By the time you can add little salt and sugar. Gradually you ll notice that everything will mashed in the pan and mixed well.

Now we can put the flame off and make the potato dough to cool down.Now make small round balls with the potato dough.

Heat oil in another pan for deep frying. When the oil is hot, be ready with your balls.

Take one potato ball dip it into the batter and then into the bread crumbs to cover the batter and then put into the hot oil. This way finish all the balls. Fry them in low heat as the bread crumbs might overcooked in high flame.

Serve hot with salad/onions or sauce. Enjoy.

Gobi Manchurian (Crispy Cauliflower florets in spicy sauce)

I love chineese dishes, specially indo-chineese fusion recipes. Generally typical chineese dishes does not use that much spices. But we indians love to make our food spicy. Here comes the fusion recipes. Today I ll share a very popular indo-chineese fusion recipe, Gobi Manchurian. Its really a vey good starter. A best time pass whle watching matches. crispy & saucy gobi manchurian is favourite of everybody.

But I never tried this recipe earlier, thinking chinees dishes are really hard to prepare. But I was wrong. Its so easy t prepare and tastes really really good. Now we can eat a lot chineese food whenevr we want.

Lets exlore this wonderfull sarter....

Preparation Time : 30 min
Ingredients:
Gobi or Cauliflower(Cut them into small cubes/florets)
5-6 tbsp corn flour
2-3 green chillis chopped
1/2 tbsp Ginger paste
1/2 tbsp Garlic paste
1 big Onion finely chpped
1 capsicum chopped
2 tbsp Soya sauce
2 tbsp Vinegar
1 tbsp chilli sauce
1/2 tbsp baking powder
Chopped spring onions for garnishing
Little Sugar(Every chineese recipe required sugar)
3-4 Maida
Salt to taste

How to Cook:
First wash the gobi pieces and boil them for 5 min. Add little salt also. Just need to make little soft.Drain the water and keep them aside so that they dried up properly.

Now we need to make a batter with corn flour,maida,salt,baking powder,ginger garlic paste. Need to make a thick batter.

Heat oil in a depe pan. Now dip the gobi pieces into the batter and leave them in the hot oil. Fry the gobi pieces till golden brown. Soak the oil and keep them aside.

Now we ll prepare our sauce. Add oil in a pan and add the chopped onions. Add little salt to it. Stire them well and the add capcicum pieces & green chillis. Stir all of them in a high flame. Ned to take care so that vegitables dont burn here. We will not fry or cook them till full cook. We will fry them half, so that they can be in their own shape and texture. It actually tastes well in case of chineese dishes.

Now in a small bowl add all the sauces,ginger garlic paste & water and mix them. Add gobi pieces in the pan and stire well.

Finally we will add the sauce mixure over the gobi,onion & capsicum mixer and mix them well. Finally spread the spring onion over it. Cook for 5 min and serve hot.

Its just awsome & crspy. You can hold yourself till done.

Try it and have fun.

Mirchi Pakora (Deep fried Shimla Mirch)

Mirchi pakora is the famous snacks in south india. Its like Beguni of bengal. In every nook & corner of south india you can find the mirchi pakora. They are of different different types.

In the evening mirchi pakora with a spicy chutney just make the evening perfect. Its even very easy to prepare at home. I have prepared this recipe similar to the Beguni recipe. Everything is same only instead of Brinjal I put shimla mirch slices.

For complete recipe, Follow the beguni recipe. Here I am posting the pictures only.

Slice them in small pieces. You can even make big slices.

Dip them in Batter and put in oil for deep frying.

Enjoy the beautiful and tasty Shimla Mirch Sticks with sauce.

I really liked this one specially as they become so crispy, that was beyond my expectations. You can use rice flour instead of maida.

Enjoy eating.

Beguni (Deep fried Brinjal slices)

Beguni is a recipe completely owned by Bengalis.In bengal you can find beguni in every 100 meter distance.The popularity of this pakora is just unbelievable.Beguni with Muri in the evening is most sellable snack item in bengal.People of class love that.

So what is that beguni. Actually its nothing but a pakora of sliced bengan(Brinjal) deep fried with a cover of masala besan paste.Lets discover this simple & popular recipe.

Preparation Time:15 min
Ingredients:
1 fat big sized brinjal sliced
1 1/2 cup rice flour/Maida
1/2 tbsp jeera powder
1/4 tbsp turmeric
1/4 tbsp red chilli powder
Salt to taste
Little sugar
Water as per necessary(We have to make a thick batter)
Bread crumbs (Not necessary,but you can use)
Oil to deep fry

Method:
Slice the brinjal into thick slices.

Now we need to prepare the batter.Add all the ingredients in a bowl and make a thick batter.Be carefull while adidng the water.We have to make a thick batter only.

Now heat enough oil in a pan for deep frying.When oil is ready, dip the brinjal slices in the batter & coat the slices properly and put in the oil.

Now if you want to do some experiment, then dip the slices in bread crums also before putting in the oil.

Fry them till they turn brown and serve hot with Muri in a traditional way.

Enjoy the most delicious snack of bengal.

Began Bharta (Smashed Spicy Eggplant)

Began Bharta is a very popular and widely preffered home made recipe. This is like a dish of every indians.
The preparation not at all new, in fact every indian women know this recipe. But I want to share this one from my kitchen in My style off course.

Preparation Time : 30 min
Ingredients:
1 Eggplant/Big fat Brinjals (should be big and fat)
1 medium size tomatoes finely chopped
1 chopped onions
1 green chili chopped
2 tbsp Musturd oli (Mastered oil has its own flavour in this recipe)
1/4 tbsp jeera powder
1/2  teaspoon turmeric
1/2  teaspoon red chili
Salt to taste
Chopped Coriander leaves

How to cook:
Generally the best way to cook the brinjals are to cook in deshi oven, which geberally you cant expect in our modern life.So I have cooked them in gas flame only. Before that I have messaged the brinjals with oil and the put them in flame. We need to do it carefully and rotate the brinjal frequently so that it should not burn.

Now its done. Keep it cool and remove the covers from the brinjal.

Now in a pan heat oil and add chopped onions & green chills.Add salt and turmeric powder as well. Fry them for 2-3 min. Now add tomatos. Fry them in high flame.After few minutes when the tomatoes started leaving water we need add the other masalas and coriander leaves.

Stir them properly and our masala is ready now.

Now add the cooked brinjal to it and stir continuously till everything mixes smoothly. If it mixes well, you cant able to find any item separately.

Serve hot with roti/rice or Parathas.

Enjoy food.

Shahi Veg Pulao

Shahi Vegitable pulao is a sweet rice recipe with lot of veg & other ingredients.Its really tasty with some other spicy dish.Generally this recipe is prepared from basmati rice everywhere. But I ll prepare this with Jeera Rice.Its actually typical bengali style. You can try as per your choise.

Preparation Time: 40 min

Ingredients:
2 cup jeera rice
1 Onion finely chopped
1 Tomato finely chopped
1/2 cup carrot finely chopped
1/2 cup potato finely chopped
2 Green chillis slit
1 tbsp termeric powder
Ginger Paste 1/2 tbsp
Garlic paste 1/2 tbsp
2 cinamon sticks
2-3 cardamon
2-3 cloves
1 bay leaf
Cashew nuts & other dry fruits you like
Ghee 4-5 tbsp(You can take more)
Pinch of sugar
Salt to taste

How to cook:
First of all wash the rice properly and drain out the water.Keep this aside. Wash the chopped vegetables.
We will use lots of Ghee in this recipe. Now we will take the cooker. We will cook the rice in pressure cooker. So everything will be done in that only. No other utensil required.

So Add ghee to the cooker. And now add cinamon,cardamom,bay leaf and cloves.Fry them till feel the aroma. Now add all the chopped vegetables.Add termeric powder and salt.

Now in a high flame, fry the vegutables. Its not required to fry the vegetables completely. Add ginger & garlic paste.We will saute them till the ghee is there, as we have added lots of ghee.

The speciality of this pulao is lots of ghee. Thsi ll really increase the flavour.

Now when the vegetables are properly sauted, now add the rice.Add sugar & salt if required.Add all the dry fruits & cashews.

Now mix everything properly and stir for 2-3 min.Now we will add water to it.The water proportion is the most important thing, as we have to add enough water so that the rice can cook properly,not overcooked.

Water content should be little equalt to rice.Here we took 2 cup rice, so I took 2 & 1/2 cup of water.

Now cover the lid and cook for 20-25 min in lowest flame. It could be 20-25 min or 2 whistle whichever come first.

After that cool down the cooker and explore your pulao.

The flavour is really really awsome.

We had it with Beguni, chicken curry and onions.

Its really tasty.

Baby potatoes in spicy yogurt

Today I came accross one of sanjeev kapoors recipe.And that was really awsome. Then I thought to prepare the same recipe as a dry dish with a difference.

Its a baby potato recipe.I have prepared this as a starter dish.Its really wonderfull.All the spices are outside and potato flavor inside.When they mixes in mouth that makes like wow.

Preparation Time: 30 min

Ingredients
20-25 baby potatoes boiled properly
salt to taste
little bit of sugar
100 gm curd/yogurt
1 tbsp jeera powder
1 tbsp dhania powder
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tbsp chili powder
1/2 tbsp coriander powder
1/2 tbsp garam masala powder
2 onions chopped
1/2 tbsp tomato sauce/ or you can use tomato pure
2 tbsp ghee

How to cook:
First of all remove all the boiled potato skin and make whole on potato body with a fork.

Now in a bowl, add potatoes,curd and all other spices. Marinate them properly and refrigerate them for 1 hour.

Now in a pan heat ghee.Add onions.Fry them in low flame till the turn brown.Now add the marinated potatoes.And cook them in low flame.

After some time we ll see water will come out.Now we can increase the flame and need to fry the potatoes.We have to be very careful as the onions might overcooked.So frequent stir is required.

After enough frying of the potatoes, we ll add garam masala powder and tomato sauce in the potatoes.Need to fry them till all water dried up and they ll them look like a dark spicy dry recipe.

Serve hot with rotis or fried rice.

Its yummy and really tasty.

Have a try, you ll love it.

Gobi Biriyani (Cauliflower Biriyani)

I am back after a long gap with some interesting and new recipes.This is my first Biriyani post for vegeterian people.No its not named veg biriyani.I named it gobi biriyani, as I added gobi as chicken/paneer in this recipe.
Biriyani preparation is quite time taking.But this one I prepared in less time with a very different & easy procedure.

Let discover this wonderfull indian dish.

Ingredients:
250 gram long grain Basmati rice
1 big Onion finely chopped
1 Tomato finely chopped
1/2 capsicum finely chopped
1 coliflower(gobi)
2 Green chillis slit
1/4 tbsp Garam Masala Powder
Ginger Paste 1/2 tsp
Cumin Powder 1/2 tsp
Corriander Powder 1/2 tsp
1/2 tbsp Jafran
1/2 cup curd
Oil 1 tbsp
Pinch of sugar
Salt to taste

How to cook:
This preparation is compleye a VEG preparation.Procedure will be very much similar to other biriyani preparation,with a little difference.

First of all need to cut all the vegetales in specific sizes and wash them aside.In a pan heat the oil and add the onions & chilli to it.After 2 min add all the vegetables.Vegetables need to fry well.Add salt & sugar as per your taste.

Then add the masalas,Garam masala powder,jeera powder,Dhania powder,Jafran,Ginger paste.
Mix them all.You can feel the aroma of biriyani as soon as you add the jafran.Now its time to add the Curd.Let the mixture cook well.

By the time wash the basmati rice and soak them in water. In fact do this step little earlier so that we can get enough time to soak the rice. Basmati rice when soaked in water, they ll be increase in size.
Now go to our pan.Look like everything cooked properly, The curd loose all its oilly portion and looks like a thick vegetable mixture is ready.

Now here, We ll not follow the dum biriyani concept.To simplyfy the process, add the soaked
rice into the vegetable mixture and mixe them altogether. Put them in pressure cooker.Add doulbe the amount of water.e.g. if you took 1 cup rice, then 2 cup water.

Cover the cooker and cook in low heat.Wait for 20-25 min max or upto 2 wistles.
Let the cooker cool down
.
Now serve your hot gobi biriyani with your favourite other dish.

Hope you like this preparation.

Thanks for reading my blog.

Chilli Paneer

I know its a long gap for the next post.Actually its festival time in bengal, so its very tough to find out some time during these days.We are all enjoying Durga Puja and many wonderfull dishes & sweets during this puja.

Today I ll share a very well known recipe CHILLI PANEER. This is my first paneer as well as chinese recipe post.
I know many people,not only many most people like chinese food.But definately not the actual chinese flavour. In india we have our own way of cooking Chinese dish.

Chinese dishes are as tasty as tough to cook also.....This is how most of us thinking. Even I also thought like that. But practically its very to prepare to Chinese dish. By few practice you can master these recipes.

So lets explore this wonderfull preparation of PANEER which I really enjoyed whilke preparaing.

Preparation Time: 25 Min
Ingredients:
PANEER (Cut them in cubical shape)
3 green chilli (Dont chop them)
1 big onion finely chopped
5-6 garlic chopped finely
Ginger chopped finely
1 capcicum chopped
1 onion cut in big size shape
1 tbsp Malt vinegar
1 tbsp dark Soy sauce
1 tbsp tomato ketchup
1 tbsp hot chilli sauce
Salt to taste
litle sugar

Marination:
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp corn flour
1/4 tsp ground black pepper
salt

Mix these ingredients with paneer cubes properly and keep them for refrigeration for 30 min.Do these marination first and then enter into kitchen for final preparation.

How to Cook:


First of all take oil in deep pan and deep fry the marinated paneer.Fry them till they turn dark/golden color.

Now in a separate pan heat oil and add the chopped ginger garlic and then the chopped onion.Fry them till golden brown.Now its time to add the Chinese look and feel.Add the capcicum and rest of the chopped onion(cut in big size).Add salt and sugar.

Increase the heat and fry them well. Our target is to keep the capsicum and onions in shape.So carefull when cooking ,they should not overcooked.

Add the paneer cubes. Now add tomato sauce, vineger & soya sauce and mix them altogether.Stire them properly.Check the taste if salt/sugar is required.

Chinese dishes generally required little sugar to minimise the bitter taste of other sauces.

Now you add water to make it gravy or else serve it as a starter also.

Hope you like these preparation. I ll post some wonderfull recipes in my coming posts...so keep visiting.

Happy Durgapuja........