Steamed Chicken Flower Dumplings

Today I am sharing with you a very special dish from fusion cuisine-Steamed Chicken Flower Dumplings.You,all thinking 'Flower'? Yes,the dish look like a flower which is known in english Neolamarckia cadamba and in Bengal 'Kadam Phool'.I want to share the picture of this flower so that you can match the similarity between flower and dish

 Its a perfect snack or starter for your guest.The main ingredients is ground chicken or you can use chicken mince and Basmati rice.I mixed some spices with ground chicken and coat with soaked rice and steam.
 

Preparation Time: 15 minutes                             Serving: 4-5
Cooking Time: 15-20 minutes                             Category: Non-Veg


Ingredients:

• 300 grams boneless Chicken
• 2-3 chopped green chilly
• Salt to taste
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 teaspoon Garam masala powder
• 3/4 cup Basmati rice soaked (minimum 1/2 an hour)
• 1 Butter paper / Banana leaves

 
Method:

• Wash chicken in running water then make a paste in a grinder
• Heat 5 cup of water in a deep vessel (I used saucepan) or if you have a steamer then no problem.Line the perforated container with butter paper
• In a mixing bowl take ground chicken.Add ginger garlic paste,salt,green chillies and garam masala powder.Mix well.

• Drain the rice and spread the rice in a plate
• Grease your palms with oil.Take small portion of mixture and shape into small round balls and roll them in the rice.Make 20 small round balls

•   Place these balls over the butter paper in the perforated container

• Close the lid and steam for about 15-20 minutes on medium heat (if you are using steamer then place the steamer container in the steamer)
• Place the steamed chicken flower dumplings on a plate

Serve hot with cucumber slices with sweet chili sauce

 

Try out Steamed Chicken Flower Dumplings easily .Hope u & your family will enjoy the dish of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Besan Pudda

A quick breakfast recipe for the early morning when we don't have enough time to prepare any elaborate recipe. In our busy life we sometime skip our breakfast which is an important meal of the day .With just very basic ingredients you can prepared your heavy meal for your breakfast

Preparation Time: 10 minutes                       Serving:2
Cooking Time: 20 minutes                            Category: Veg

Ingredients:

• 1 cup Besan/ Chickpea flour
• 1 tablespoon Rice flour
• 1 chopped Tomato
• 1 chopped Onion
• 2-3 chopped Green chilli
• 1 teaspoon chopped Coriander
• 1/2 teaspoon Red chilli powder
• Pinch  Cumin powder
• Pinch Turmeric powder
• Salt to taste
• 1 teaspoon oil

Method:

• In a bowl add besan,salt,turmeric powder,cumin powder,red chilli powder and mix it well

• Now add some water and form a thick batter consistency

• Now add chopped onion, chopped tomato, chopped green chilli, chopped coriander and mix thoroughly

• Heat oil in a pan and with the help of a ladle spread half portion of this batter evenly on the pan in a low medium heat.It will take 3 minutes then flip it to cook other side

• Place it to a serving plate

Serve hot with tomato ketchup or mustard sauce

Make Besan Pudda easily for your breakfast .Kids & your family will love to taste it.Hope u will enjoy the recipe of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good and Stay with me
Happy Cooking....:)




  

Chingri Pakora/ Prawn Fritters

Another Chingri recipe I want to share with you all- Chingri Pakora the name is enough to say 'wow'.As we know Prawns are one of the most popular seafood dishes worldwide.Its a perfect snacks on a rainy day with a cup of coffee or tea also good as a side dish on any day or any evening party.Just check out the recipes that you can easily prepare at home

Preparation Time: 30-45 minutes                       Serving: 6-7
Cooking Time: 10 minutes                                  Category: Non-Veg

Ingredients:

• 500 gms Prawns
• 2 medium size Onion finely chopped
• 2 Green chillies chopped
• 1/2 teaspoon Nigella seed/ Kalonji
• 3/4 cup Besan/ Chickpea flour
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon Red chilli powder
• 1/2 teaspoon chopped Garlic
• a pinch of Baking soda
• 1 teaspoon Rice flour
• Salt to taste
• Oil for deep frying

Method:

• Clean the prawns,remove shell and tail
• In a mixing bowl add chopped onion and salt then mix it well and keep aside for 10 minutes so that water can comes out of the onion
• Now put besan,nigella seed,chopped green chilli,turmeric powder,red chilli powder,baking soda,chopped garlic and rice flour.Mix it well
• Finally put prawns and mix with all
• Wet your hand so that they dont stick to your hand
• Shape into ball or flat
• Heat enough oil for deep frying in a kadai and let it smoke.Then reduce the heat to medium
• Gently put one by one in hot oil

• When it turning golden brown flip it and fry the other side.Fry 3 to 4 pakoras at a time
• Remove the pakoras on a tissue paper
• Place the pakoras on a serving bowl

Serve hot with mint chutney or ketchup

Try delicious and absolutely mouthwatering Chingri pakora or Prawn fritters which is very easy to make .Everyone at your family will enjoy to taste it.Hope u will like the recipe of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Chicken Kofta Curry / Meatballs Curry

Today I am sharing with you a delicious recipe Chicken Kofta Curry or Meat Balls Curry from Hyderabadi cuisine.Chicken Kofta Curry is spiced meatball in spiced curry.I have used minced chicken here,but you can use ground chicken also for this preparation.Chicken kofta curry is so easy and so flavorful that you cant resist.This curry is definitely going to be on the menu for any party at home

Preparation Time: 15 minutes                       Serving: 4 - 5
Cooking Time: 30-40 minutes                       Category: Non-Veg

Ingredients:

• 500 gms minced Chicken (Kheema)/ground chicken
• 1 and 1/4 teaspoon Turmeric powder
• 2 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 2 medium size Onion paste
• 1 medium size Onion sliced
• 3 tablespoon Ginger paste
• 2 tablespoon Garlic paste
• 2 Green chillies chopped finely
• 2 dry chillies
• 1 Bay leaf
• 2-3 Cloves
• 3-4 Green cardamom
• 1 and 1/2 inch cinnamon stick
• 2 tablespoon Cashew paste
• 1 tablespoon Rose water
• 2 tablespoon chopped Coriander leaves
• Salt to taste
• 2 tablespoon Mustard oil
• Fresh Coriander leave (for garnishing)
• 2 tablespoon fresh cream (for garnishing)

Method:

• First clean mince chicken or kheema in running water and drain well
• To prepare the koftas in a mixing bowl add onion paste,2 tbsp ginger paste,1 tbsp garlic paste,salt,1/4 tsp turmeric powder,1/2 tsp red chilli powder,1/2 tsp cumin powder,1/2 teaspoon coriander powder and chopped green chillies to the mince chicken.Then mix well

• Before making the small round balls wet your palm so that they don't stick to your palm

• To prepare the gravy heat 2 tablespoon mustard oil in a kadai.Add bay leaf, dry chillies,cinnamon stick,cardamom,cloves and allow to splutter

 

• Add onion sliced and stir fry for a couple of minutes

• Then add ginger and garlic paste.Saute for a minute

• Add 1tsp turmeric powder,1 and 1/2 teaspoon red chilli powder,1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder,salt to taste.Fry masala,pour some water and saute for 3 to 4 minutes

• While oil starts to separate from the masala then add 2 cup of water and let it come to a boil.Reduce heat and cook for 3-4 minutes

• Now gently placed the koftas or meatballs to the gravy and cover the pan to cook for 15-20 minutes

• Add cashew paste and rose water.Saute for 2 minutes

• Finally add chopped coriander leaves.Cover the pan

• Turn off the heat
• After 5 minutes , open the lid and garnish with fresh coriander and fresh cream

Serve hot with steam rice or roti

Try this delicious  mouthwatering Chicken kofta curry recipe.Hope u & your family will enjoy the dish of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Cabbage Pakora/ Cabbage Fritters/ Badhakopir Bora

Today i bring you lovely crispy absolutely delightful veg appetizer 'Cabbage Pakora'.In this preparation i used shredded cabbage along with some spices

 

Preparation Time: 10-15 minutes                       Serving:  3-4
Cooking Time: 10 minutes                                  Category: Veg

Ingredients:

• 2 big cup Cabbage (finely shredded)
• 3 tablespoon Refined flour/Maida
• 2 tablespoon Chickpea flour/Besan
• 2 teaspoon Rice flour
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Coriander powder
• 10 tablespoon Refined oil
• Salt to taste
• Water little bit

Method:

• In a pot add 2 cups of water and put the shredded cabbage and boil for 3 to 4 minutes.Turn off the heat.Take a strainer.Drain and squeeze out excess water.Keep aside to cool

• In a bowl mix finely shredded cabbage,refined flour,chickpea flour,rice flour,salt,garam masala,turmeric powder,red chilly powder,coriander powder.2 tbsp refined oil and water and make a thick mixture

• Heat oil in a frying pan.Take a small mixture on your hand,flatten and drop into the oil one by one.Fry the pakora till crispy and golden brown in medium hot oil.Fry 3 to 4 pakoras at a time

• Remove the pakoras on a tissue paper
• Place the pakoras on a plate

Serve hot with mint chutney or ketchup

Try Cabbage pakora or cabbage fritters which is very easy to make also very testy .Everyone at your family will enjoy to taste it.Hope u will like the recipe of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)

Tel Koi / Climbing Perch Fish in Mustard Oil Based Gravy

           Tel Koi is one of the most popular Bengali recipe.Its made on special occasions like Poila  Baisakh(Bengali New Year) , Jamai Shasti(Bong mom prepared lot of special dish for son in law. The Koi is also known as Climbing Perch and belongs to a family of carps.Koi can stay alive without water for few hours.

            Tel koi recipe is cooked with some very basic spices.So,its easy to prepare.The specialty of this recipe is that the gravy is cooked completely in pure mustard oil

Preparation Time: 10 minutes                                  Serving:  3-4
Cooking Time: 20-25 minutes                                  Category: Non-Veg

Ingredients:

• 6 PC Koi fish/ Climbing Perch fish
• 2 Bay leaves
• 6 PC Green chili (slit)
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 tablespoon Ginger paste
• 2 tablespoon of Yogurt (well beaten)
• Salt to taste
• 10-12 tablespoon Mustard oil
• 3 Green chili (for garnishing)

Method:

• Clean and wash the fish
• Marinate with a pinch of salt and turmeric powder.Keep aside for half an hour

• Heat oil in a kadai for frying the fish,when it smokes,simmer,Fry the fish till they turn golden brown on both sides.Take them out and keep aside

• Now in the same oil add 2 bay leaves and 3 slit green chilies

• In a bowl make a paste with turmeric powder,ginger paste and red chili powder

• Add the paste and some salt to the kadai and saute till oil separate from the masala

• Then add yogurt.Mix well with the masala.Cook for a minute

• Add a cup of water,fried fish and 3 more green chilies and wait for boiling the gravy

• Turn off the flame.Place it on a serving bowl

• Drizzle a spoon of mustard oil on top
• Garnish with green chilies

Serve with steamed rice

Try this delicious and traditional Bengali dish Tel Koi on your Sunday lunch.Hope u & your family will like the dish of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)




###### Koi will splutter and burst,when put in hot oil make sure to cover the pan

Topse Fish Batter Fry / Mango Fish Batter Fry

One of the most famous fish recipe in Bengal is Topse fish batter fry or Mango fish batter fry.Topse is a sweet water small fish, comes from Bangladesh.This type of fish are very good for frying rather than curry.It is specially served as a starter in various occasions among bangalees

Preparation Time: 20 minutes                            Serving:  3
Cooking Time: 15 minutes                                  Category: Non-Veg



Ingredients: 

• 6 PC Topse or Mango fish
• 1 PC Egg
• 2 tablespoon Refined flour (Maida)
• 2 tablespoon Cornflour
• Pinch of Baking soda
• 1 teaspoon Ginger garlic paste
• 2 Green chili paste
• 1/2 teaspoon turmeric powder
• Pinch of Red chili powder
• Salt as per taste
• Mustard oil for frying
• Onion rings  (for garnishing)
• Coriander leaves  (for garnishing)

Method:

• Descaled and clean the fish.Then wash the fish very well
• Now marinate the fish with a pinch of salt and turmeric powder.Keep aside for half n hour

•  To make a batter,in a bowl add refined flour,cornflour,salt,baking soda,ginger garlic paste,sprinkle some turmeric powder and red chili powder and little bit water 

• Heat oil in a kadai and let it smoke.Then reduce the flame,now take each fish and dip the fish into the batter and deep fry them till both the side turn golden brown in color

• Take them out on a tissue paper.Place the Topse batter fry on a serving plate
• Garnish with onion and fresh coriander leaves

 

Serve hot with tomato ketchup as a snacks

                          or

Serve hot with steamed rice as a starter

 

Try Topse fish batter fry at your home .Everyone at your family will enjoy to taste it.Hope u will like the recipe of course don't  forget to share with me. I appreciate your comments.

Thank you for your valuable time.Stay good
Happy Cooking....:)