BENGALI STYLE ALU CHAP

U need:
Potatoes: 4 medium sized,cleaned ,boiled,peeled
Ginger paste:2 tsp
Green chillies: 1 minced
Roasted peanuts: 2 tsp
Red chillies: 3
Cinnamon stick: 1 medium
Cardamom: 3
Cloves: 3
Jeera: 1 tsp
Salt to taste
Sugar; 1/2 tsp
Oil: 2 tabslsp
Oil to deep fry
Besan: 1/2 cup
Bread crumbs: as required
Cooking soda: 1/4 tsp
red chilli powder;1/2 tsp

Method:
1. Mash potatoes in a bowl ,ensure there are no lumps.
2.Dry roast jeera,red chillies,cinnamon,cardamom and cloves for few mins.Dry grind tp a powder ans keep aside.
2. Heat 2 tabslp oil in a kadai.Add the roasted peanuts. Saute.Add the ginger paste and minced chillies. .Saute for 2 to 3 mins.Add the mashed potatoes and stir well.Add salt and sugar.Mix.Add the dry powder,stirring for another 3 to 4 mins.Cool the mix.
3. In a bowl add the besan,chilli powder,pinch salt,1/4 tsp cooking soda and make a semi thick paste adding warm water.Beat well.
4.Heat oil in a kadai.Take a small roll of the potato .Pat to a small flat round shape.dab well in breadcrumbs,dip in the besan batter and deep fry in hot oil on medium flame till golden brown.
5.Sprinkle some chat masala and serve hot as tea time snack with ketchup or mustard sauce and a hot cup of masala chai.
Note: Popularly called as Jholkhabar these alu chaps  are super hit street food in Kolkatta.
Bonn!!!!Appetite!!!!!

MINI EGG PIZZA

U NEED:
 Hard Boiled eggs: 3
Ready made mini pizzas: 8
Tomato puree: 1/2 cup
Onion minced: 1/4 cup
Tomato ketchup: 2 tsp
Dhaniya powder: 1 tsp
Chilli powder: 1 tsp
Dry oregano: 1/2 tsp
Salt pinch
Minced garlic: 1 tsp
Basil leaves: 1 tsp
Olive oil/Veg oil: 1 tablsp
Cheese slices: 4

Method:
1.Peel shell of the hard boiled eggs.Cut the eggs into three slices.Set aside.
2.Heat oil in a kadai. hot add the minced garlic and saute quickly.Add chopped onions.SauteAdd tomato puree,salt and 1/4 cup water.Simmer for few mins.
3. Now add the dhaniya powder,chilli powder and dry oregano.Add the tomato ketchup.Simmer well.Add 1 tsp olive oil and  minced basil.Cool the sauce.
4. Pre heat over at 160 degrees for 5 mins.Warm the mini pizzas.
5. Top each pizza with a little of the topping,spreading well.Put a slice of the egg.Drizzle with a little olive oil.If you like you can put a piece of capsicum. Cut the cheese slices into strips and put them crosswise on the pizza covering it well.
6.Bake in the oven for 10 mins or until the cheese melts.
7.Serve hot as accompaniment to hot soup.

Note: Extremely tasty and filling these bite sized pizzas are good for a light supper.
Bonn!!!!Appetite!!!!!!!!!!

SUBJ MASOOR

U need:

Masoor dal: 1 cup washed and soaked for 30 mins
Mixed vegetables: 3/4 cup chopped
onion : 1 medium chopped
Ginger julliene: 2 tsp
Curry leaves: 2 tsp minced
Red chillies: 2 broken to two
Turmeric powder: 1/2 tsp
Jeera: 1 tsp
Ghee: 2and 1/2 tablsp
Red chilli powder: 1 and 1/4 tsp
Dhaniya powder: 11/2 tsp
Crushed peanuts: 1tsp
Amchur: 1/2 tsp
Tomatoes: 1 chopped
Garam masala: 1 tsp
Coriander leaves: 2 tsp
Salt to taste
Sugar: 3/4th tsp

Method:
1.In the pressure cooker add the washed dal,vegetables, turmeric powder ,2 cups water and ginger  julliene and pressure cook till done.Cool .Open lid and simmer on gas.
In a kadai add 1 and 1/2 tablsp ghee. When hot,switch off gas  add jeera,broken red chillies,garam masala,amchur powder and saute. Switch on gas,add the chopped onions.Stir.Now add the tomatoes,1 tsp curry leaves and continue stirring till the paste is well cooked,sprinkling  a little water if needed.
Add salt and sugar to the simmering dal. Now add the tomato onion paste to the dal. Stir well.Continue simmering.
Add coriander leaves.In a small kadai heat the rest of the ghee. Add the red chilli powder, balance curry leaves stir well and add to the dal. Cover with a lid and switch off  the gas.
Just before serving add the crushed roasted peanuts.Serve hot with rotis,naans or mini pizza buns.
Bonn!!!!!Appetite

DUNDEE FRUIT CAKE

U need:
Self raising flour: 220 gms
Baking powder: 1/2 tsp
Brown sugar: 50 gms
Castor sugar: 100 gms
Butter: 160 gms
Eggs: 3
Vanilla essence: 1 tsp
Mixed dry fruits( Almonds,Pista,Sultanas,Raisins,Candid peel): 1/2 cup chopped
Grated lemon rind: 1 tsp
Mixed spice: 1/2 tsp
Warmm ilk as needed

METHOD:
Pre heat oven at 180 degrees for 10 mins.
In a bow add the self raising flour,baking powder ,mixed spice powder and chopped dry fruits.Set aside.
In another mixing bowl add the butter and both the sugars and beat well till light and creamy.Add the eggs one by one beating with lightly till eggs are blended in the butter cream mixture.Add vanilla essence.
Add the grated lemon rind.Now slowly fold in the flour using a little warm milk.DO NOT BEAT.JUST FOLD.Once the flour is folded well pour the cake mix to a round greases tin which is lined with a well greased butter paper.
Bake in the oven at 180 degrees for 70 mins or till done and the cake is cooked thoroughly.
Remove the Dundee cake from the oven. and cool on a rack.
Cut to pieces and serve with tea or coffee.

NOTE: If you are using plain flour then add 11/4 tsp baking powder and sieve well.
Tasty and easy to make you can serve this cake with an icecream of your choice as dessert too.
Bonn!!!!Appetite!!!!!

VEG STUFFED LUCHIS

U NEED:
maida: 2 cups
baking powder:3/4th tsp
sugar : 1/2 tsp
salt to taste
Rice flour: 2 tablsp
cooking soda: 1/2 tsp
warm water as needed
fresh curd:  2 tablsp
warm oil: 1 ladle
Oil to deep fry

FILLING:
grated cauliflower: 1/2 cup
grated cabbage: 1/4 cup 
grated carrots: 1/4 cup
finely diced potatoes: 1/2 cup
minced green chillies:1 tsp
minced ginger: 2 tsp
chilli powder: 3/4th tsp
garam masala: 1/2 tsp
salt to taste
sugar: 1/2 tsp

Method:
1. In a bowl add the maida,baking powder,curd,salt,sugar oil and make a firm dough using  warm water.The dough should be firm and well knead.Cover the bowl and set aside.
.In a small bowl mix together rice flour, cooking soda and make a smooth semi thick paste using a little water.
2.Heat oil in a kadai. When hot add the minced chillies and ginger.Saute well.Add the vegetables.Saute well for few mins.Add the chilli powder,salt and sprinkle some water.Cover and cook till the vegetables are soft.Add sugar and garam masala. Mash the veg a little.Toss well. Cool the filling
3. Take four small pieces from the dough.Roll each into small circles.On one circle smear some of the rice paste.Take another circle and put on the first one and press gently.Now put some filling on top and spread.Cover this filling with the third roll,press gently.Smear some rice flour paste.Cover this layer with the last circle,Press gently and using a fork seal the edges well. So every veg luchi will have four small layers with the stuffing in between.Do the same with the rest of the dough. You can roll out all the veg luchis before deep frying
4. Heat oil in a kadai and when oil is hot lower heat,deep fry on medium heat till the layers are cooked and the luchis are golden brown. Turn on both sides to ensure even cooking.This will take minimum 5 to 6 mins on medium heat.
5. Drain excess oil and serve hot with a simple dal of your choice.

Note:
Time consuming but the end result is lovely layered vegetable stuffed luchis which tastes delicious .Can be served as teatime smack too with tea or coffee.
Bonn!!!!!Appetite!!!!!!!!!!

MERA WALA SARSON KA SAAG

U need:
Sason ka saag(mustard greens): 1 bunch
Palak saag: 1/2 bunch
onions: 2 chopped fine
Garlic: 4 pods
Butter: 2 tablsp+1 tablsp
Green chillies: 4 minced fine
Red chilli powder: 1/2 tsp
Salt to taste.
Ginger julienne : 1 tsp

Method:
1. Clean wash and chop the mustard and palak leaves.
2. Peel garlic and mince fine.
3. Heat 1 tablsp of butter.When the butter melts add half of the minced garlic and half of the minced green chillies. Saute. Now add the chopped onions .Continue stirring. Add the sarson leaves and palak leaves,stirring well.Add 1 cup water and cook covered till the greens are cooked. Mash the greens well.Add salt. Continue mashing the greens. Cool the greens and grind in the mixie.  Pour the saag paste into the pan.simmer gently till the curry thickens. Add 1 tabslp butter.
4. Heat the balance butter in another small kadai. When hot add the red chilli powder,balance green chillies and remaining garlic.Saute quickly and pour over the simmering saag. Add ginger jullienne.
5. Serve the saag with corn rotis or simple phulkas.
Note: A winter delicacy in North India,sarson ka saag tastes wonderful with just rotis and cut onions.
Bonn!!!!!Appetite!!!!!

VEGETABLE TAALMEL

U NEED:

Fresh palak: 1 bunch
Diced Mixed vegetables : 2 cups ( cauliflower,beans,green peas,corn)
Grated coconut: 1 tablsp
cashew nut: 1 tablsp
onion: 1 medium
ginger: 2"piece
green chillies: 3
kasoori methi: 1 tsp
ghee: 2 tablsp
saunf: 1tsp
garam masala: 1 tsp
fresh cream: 2 tabslp
tomato paste: 2 tsp
salt to taste
milk : 1/4 cup
sugar 1/2 tap or kismis: 1 tsp

Method:
1. Clean wash the palak leaves.Boil in 1 cup water.Cool and grind to a smooth paste.
2. Grind together coconut,onion,ginger,green chillies and cashews to a smooth paste using the milk.
3.Heat ghee in a kadai. When hot add saunf,Saute.Now add the ground paste and stir well.Sprinkle water little by little till the masala is cooked.Add tomato paste and continue cooking. Now add the diced vegetables and stir further for 5 mins. Add salt.
4. Add 1 and1/2 cups water and simmer till the vegetables are cooked. Add garam masala and kasoori methi. Simmer for 2 mins.Add palak paste with a little water and simmer the curry for another 5 mins.Test for salt.
5. Add cream.Stir well.Add 1/2 tsp sugar(optional) or 1 tsp kismis.
6. Transfer to a serving bowl.Serve hot with rotis or ghee rice.

Note:
Nutritious,quick to make and super tasty to eat,cook this recipe and enjoy with your friends and family.
Bonn!!!Appetite!!!!