Bread Rolls

  Ingredients

1. White bread 🍞 1 loaf

2. Potatoes 1/2 kg

3. Chilli powder 1 teaspoon

4. Crushed coriander seeds 1 teaspoon

5. Crushed pepper corn 1 teaspoon

6. Cumin powder 1 teaspoon

7. Chat masala 1 teaspoon

8. Kala namak,( Black Rock Salt) 1 teaspoon 

9. Coriander leaves chopped two tablespoon

10 Aamchur powder (dried mango powder) 1/2 teaspoon

11. Hing  a pinch 

12. Turmeric powder 

13. Oil for frying

Method

Step -1.  

For filling- boil the potatoes and let it cool down, peel and mash with hand taking care to just crumble not to make a paste. Add all the spices, chopped coriander leaves, chat masala, amchur and kala namak. 

Step -2. 

Take out the bread slices and cut the sides( crust), take water in a shallow plate slightly dip and wet the bread slices, slowly squeeze out the water without breaking the bread slice. Keep the filling in the centre and fold into a cylindrical shape securing the filling and sealing the edges. Keep it aside. Make many more cylindrical roll in the same way with the rest of the bread pieces.

Step- 3. 

Heat a Khadai with enough oil for deep frying. Keep the flame on medium heat. Now slowly add the prepared cylindrical rolls, two rolls at a time and fry until crisp and brown. Drain out the excess oil and place it on a kitchen towel, fry out the remaining rolls in the same way.

Step - 4  

The bread rolls are ready to be served. Serve hot with tomato sauce or with coriander chutney.

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Dal chutney/ gunpowder

Ingredients

1. Channa dal - a cup
2. Urad dal- a cup
3. Raw rice- a cup
4. Whole red chillies - 6
5. Asopheodita/Hing- 1 tsp
6. Curry leaves a few
7. Peppercorns-2tsp
8. Salt to taste

Method

In a Kadai dry roast one by one all Dal's and raw rice,( see pic below,)👇

dry roast the whole red chillies peppercorns and asaphoedita also. In a mixer grinder grind all the ingredients together adding salt to a fine powder.

The dal chutney/idli podi is ready.

To serve take the required quantity as per your requirement for example  for a bowl of chutney add four tablespoon of hot ghee,or til oil,or coconut oil as per your choice and mix well. 

The chutney is ready and can be served with idli or dosa.

Store the chutney powder in a air tight jar and can be used easily whenever required by just adding any oil or ghee of your choice.

Pic courtesy: self clicked.

Begun bhaja/ Brinjal fry

Brinjal Round

Brinjal is an authentic vegetable used in all house hold in every part of India. This is a rich source of Vitamin"C" and helps in controlling blood sugar and heart diseases.

Ingredients

1. Bharta Brinjal- 2 
2. Tumeric powder-1 tsp
3. Red chilli powder-1 tsp
4. Salt to taste
5. Oil for deep frying

Method

Cut the Brinjal into two halves first and then into broad pieces. Apply tumeric red chilli powder and salt. See pic below 👇 Keep aside for ten minutes for marination. Heat oil in a kadai/wok, when hot deep fry the marinated brinjal pieces two at a time to retain the crispisiness and also to fry evenly. See pic blow.👇

Fry until brown and crips.


The Brinjal fry/Begun bhaja is ready to be served.

This is an accompaniment of a lunch or dinner menu. This fry can also be called as veg fish fry of vegeterains or veggans.

My mom's easy recipe. And all time favourite of Bengalis and of course mine too a half bong

Pic: self clicked.

Steamed Omellet curry

Ingredients

1. Eggs- 6 nos

2. Onion- 2

3. Green chillies- 2

4. Coriander and curry leaves a few

5. Tomatoes- 2

6. Coriander powder- 2 tsp

7. Red Chilli powder-1/2 tsp

8. Garam masala(Cinnamon, fennel, cardamom,clove crushed powder )- 1 tsp

9. Ginger an inch

10. Garlic - 5 cloves

11. Tumeric powder-1 tsp

12. Coconut milk- 1 cup.

13. Salt to taste

14. Mustard seeds- 1 tsp

15. Coconut oil - 2 tbs

16. Pepper powder 1/2 tsp

17. Water - 2 glass

18. Grated fresh coconut-1 cup

Method.

Finely chop one onion, one green chilli, and corainder leaves. Keep aside. Beat the eggs until fluffy,add the chopped onion,green chilli, coriander leaves and salt, mix well. Pour the mixture in a greased shallow round cake tin or any steel vessel. Cook the Omellete in a steamer or in a cooker without whistle. Check with a butter kinfe or fork. If the kinfe or fork comes out clean then its cooked. It takes approximately ten minutes. Remove from the steamer and let it cool.Cut the steamed Omellete into square shape or long strips.

Chop the rest of the ingredients, onion, tomotoes, green chilli,ginger and garlic. Keep aside.

Heat a Kadai. Pour the coconut oil, when hot, put the mustard seeds, let it splutter, add the chopped onion, green chilli, ginger garlic and curry leaves. Saute until the onions turn pink, add the coriander powder, turmeric powder, red chilli powder and pepper powder, fry for a minute, add the tomotoes and salt, fry until the tomotoes are soft and mushy. Add a glass of water and let it boil for 2 minutes. Add the omellete pieces and garam masala powder (Cinnamon, fennel, cardamom,clove crushed powder )cover and cook for another two minutes. Remove from flame and add  fresh coconut milk.

You can make this coconut milk with Nestle coconut milk powder or with grated fresh coconut. Pour a glass of warm water over the fresh coconut, slightly mix it with hand and churn it in a mixie for a minute, squeeze it out in a cloth. (See the pic)

Your fresh coconut milk is ready to be used. Serve the omellete curry with rotis, parathas or with any 🍞.

Pic courtesy Google images

My Mom's delight

Hariyali Pulao
Ingredients
1. Basmati Rice   2 cups
2.  Ghee.                1/2 cup
3.  Green chillies. 4
4.  Pudina.              A bunch
5.  Coriander leaves A bunch
6. Green peas.         1 cup
7.  Cardamom green 2
8.  Cinnamon sticks. 1
9.  Clove. 1 tejpatta     1
10. Curd                 2 tablespoon
11. Salt to taste
12. Ginger garlic paste
13. Water.   3 cups
14. Fried onions 3.

Method

Wash and soak the rice for ten minutes strain in a strainer and keep aside. Grind

together all greens(ginger garlic, green chillies, coriander leaves and pudina leaves )alongwith curd in a mixture. Keep aside. Now grind the cloves, cardamom and cinnamon in a stone grinder. Grind coarsely. Heat a big pan with heavy bottom. Pour ghee add tejpatta, now add the strained rice and fry for ten minutes without breaking the rice, add green peas and fry for another five minutes. Now add the grind green masala and fry for another five minutes until it costs the rice well. Add three cups water and salt. Cook open on slow flame. Once half done add the ground gram masala (clove, cardamom, cinnamon).In the meanwhile cut three onions and fry until brown. When cooked add the fried onion on top before serving. Your Hariyali Pulao is ready to be served. Serve it with any raita of your choice. Best with Aloo raita.

Self clicked