MUDI BHAJA

NOTE: Simply delicious to eat this mudi bhaja made with puffed rice is an all time tea snack.You can make it and store in air tight jar for a week.

U NEED:

Puffed rice /Mudi as called in Kolkatta: 2 cups

Roasted peanuts: 1/4 cup

Mustard oil or Vegetable oil: 3 tablsp

Kala jeera:1 tsp

Hing: pinch

Broken red chillies: 4

Salt and sugar to taste

Turmeric powder:1/2 tsp

Red chilli powder:1/2 tsp

METHOD:

1. Heat oil in a kadai.When hot add the kala jeera,hing and broken red chillies.Saute well.Now add the peanuts and saute well till they are light brown..

2.Add the puffed rice and toss well.Add turmeric powder,red chilli powder, salt to taste and 1/2 tsp sugar.Toss well.Switch off the gas.

3.Store in airtight container.

Another Variety(South style)

Instead of kala jeera use 1 tsp mustard seeds,vegetable oil and 2 tsp curry leaves. Rest same.

MALAI PADAVAL(POTOL)

NOTE: Padval or Potol as fondly called is seasonal vegetable.It can be cooked in many ways.This recipe brings out the flavour of padval very well.For those who don't like padvalcan use cauliflower or fresh paneer cubes.For non-veg you can use fish or chicken.Even eggs boiled and deep fried and added to the malai gravy tastes Yum.

U need:
Fresh same sized potols /padvals: 8
Thick coconut milk: 1/2 cup
Thin coconut milk: 3/4 th cup
Cashew khus khus paste: 3 tablsp
Onion paste: 2&1/2 tsp
Ginger-green chilli paste: 3 tsp
Slit green chillies: 2
Turmeric powder: 1/2 tsp
Cinnamon powder: 1/4 tsp
Cardamom powder: 1/4 tsp
Cloves: 3
Jeera: 1/2 tsp
Bay leaf:1
Salt to taste
Sugar: 1/2 tsp
Oil: as needed

METHOD:
1. Clean and pat dry the padvals.Cut the top and the bottom.Scrape skin fully.Slit to half.
2.Heat enough oil in a kadai .Fry the padvals in hot oil till light brown on both sides. Remove from oil and set aside on a plate.
3.In another kadai add 3 tabslp oil.Add the bay leaf,cloves and jeera. Saute. Now add the onion paste and continue stirring.Sprinkle some thin coconut milk as your are stirring.Add the green chilli-ginger paste and continue cooking adding thin coconut milk in between till the masala is cooked well and the raw smell is reduced.Add slit green chillies.
4. Add the fried padvals and cook for few mins.Add salt and sugar. Now add the balance thin coconut milk along with 1 cup water.Cover and cook till the padvals are cooked and the gravy is thick. Sprinkle the cinnamon and cardamom powder.Stir well.
5. Add the cashew-khuskhus paste along with 1/4 cup water..Stir well. Simmer for 2 to 3 mins.Now add the thick coconut milk and stir just once. The gravy should coat the padvals.
6. Serve hot garnished with some kishmish and finely chopped coriander leaves.

QUICK BRINJAL RICE

NOTE: Wondering what to do with left over rice/No worries..Wondering what to pack for lunch???Here is a recipe which is simple to cook and delicious to eat.

U NEED:
Purple brinjal: 200 gms
Left over cooked rice :2 cups  or
Any good quality rice: 1&1/2 cups soaked in water for 20 mins.
Shallots( small onions): 1/2 cup peeled
Garlic pod: 2 peeled and slit fine
Masala: Roast in oil till coconut scrapings until light brown and grind to a fine dry powder) 
Oil: 2 tsp
Whole dhaniya: 2 tsp
Cloves:3
Cinnamon stick: 2
Cardamom: 2
Urad dal: 1 tsp
Channa dal: 1 tsp
Khus Khus: 1 tsp
Red chillies: 5
Hing: 1/2 tsp
Coconut scraping: 3 tsp
Curry leaves:3 tsp
Salt and sugar
Ghee: 3 tablsp
Cashews: 2 tsp
Mustard seeds: 1 tsp
Jeera: 1/2 tsp

METHOD:
1. Clean and chop brinjal to fine pieces.Heat Ghee in a pan.When hot add the mustard seeds and jeera.Saute. Now add the slit garlic and toss well.Add the peeled shallots and continue frying.
2. Add chopped brinjal and stir well.Add 1/2 tso haldi powder.Cook on slow fire till the vegetable is cooked.
3. Meanwhile if using fresh rice,then drain water from the soaked rice and wash well. Add 1&1/4 cup water and pressure cook for one whistle.Open lid and cool rice on a plate.Ensure the grains are separate.Set aside.
4. Once the brinjal is cooked add the cooked rice or left-over rice and mix well.Add salt and 1 tsp sugar.Add the dry powder and mix well.Add curry leaves. Your mixed brinjal rice is ready.
5. Garnish with some fried cashews and more curry leaves sand serve with pappad and raita.

RIDGE GOURD CHUTNEY/THUVAYAL

NOTE: Ridge gourd or Peerkangai  used in our Indian cooking in many ways. This recipe tastes very nice when mixed with hot rice and ghee or with idlis and dosas too.

U need:
Ridge gourd: 1 tender peeled and chopped roughly
Green chillies: 6
Tamarind paste: 1/2 tsp
Urad dal: 2 tsp
Curry leaves: 2 tsp
Hing: pinch
Mustard seeds: 1/2 tsp
Red chillies: 1 broken
Coconut scrapings: 3 tsp

METHOD:
1. Clean the chopped ridge gourd.Set aside. Heat 2 tablsp oil in a kadai.When hot add the urad dal and pinch hing.Saute for few mins till the dall is light brown.Add the cut green chillies and fry.
2.Now add the curry leaves,followed by the chopped ridge gourd.Continue stirring till the ridge gourd is translucent.Off the gas and cool.
3. Grind to a smooth paste with  coconut scrapings,tamarind paste and salt.
4. In a pan add 2 tsp ghee.When hot add the mustard seeds and broken red chillies.Pour over the chutney.Serve.

HOMEMADE ROSHOGOLLAS

NOTE: Roshogollas ......the very word brings back nostalgic memories of my home Kolkatta,Ganguram and K.C.Das. But there was one shop Mishtan Bhandar which served the yummiest and very delicious roshogollas .This shop was very near to my house. Following tradition I have made this mishti .Here is the recipe: With this recipe you can make 12 medium sized roshogollas.This is my humble tribute to this wonderful sweet.

U need:
Fresh paneer made from full cream milk or fresh cow's milk: 1/2 cup
Sugar: 250 gms
Sugar: 2 tsp
Water : 150 gms
Hot water: 6 tablsp
Cold water: 2 tablsp
Rose water: 2 tablsp
Maida: 1 tsp

METHOD:
1. Ensure there is 0% water content in the paneer.Transfer the paneer to a flat plate.Add 2 tsp sugar and 1 tsp maida.Knead gently using your palm till the paneer is super smooth and soft.Make small balls out of this.Set aside.
2.In a broad vessal add the sugar and water and simmer till the syrup is slightly sticky.Gently lower the paneer balls one by one.Cover with a lid and simmer for 10 mins on low heat.
3.After 10 mins you will find the syrup thickening.Add 2 tablsp hot water.Cover and simmer.Repeat the process 2 more times with a 10 mins gap. You will find the roshogollas soft and spongy  and puffed up.They will slowly start floating on the top. Add rose water.
4.In another bowl add 2 tablsp cold water.Transfer the roshogollas one by one to the cold water bowl.Pour the remaining syrup over it.Cover and cool.
5.Refrigirate till serving time. Serve cool post luch or dinner.

SATVIK CHOLA ALU SABJI

NOTE: This recipe without heavy masala of onions and tomatoes tastes divine.Usually I prepare this dish on fasting days or whenever I prefer a light sabji with rotis.

U need;
White chola: 1 cup washed and soaked with 1/2 tsp of cooking soda 6 hours
Potato: 3 unpeeled,washed well and cut to quarters
Ginger minced fine: 2 tsp
Green chillies slit: 3
Turmeric powder: 1/2 tsp
Dhaniya jeera powder: 2 tsp
Hing: 1/4 tsp
Bay leaf:1
Cloves,cinnamon and cardamom(whole): 2 each
Ghee: 3 tablsp
Cinnamon powder: pinch
Salt and sugar to taste
Coriander leaves
Jeera: 1 tsp

METHOD:
1.Wash well the chola once again and pressure cook in 1&1/4 cups water till soft and tender.Ensure when you press the chola it should mash well.
2. Heat ghee in a kadai.When hot add hing and saute,add jeera and bay leaf,cloves,cinnamon and cardamom pods ,stir well.Switch off the gas. Now add the dhanya jeera powder,turmeric,minced ginger and stir quickly.Switch on the gas and add the slit green chillies.Stir well till the green chillies turn a little brown. Add the cut potatoes.
3. Toss the potatoes well in the masala for 6 to 7 mins on low heat.Add salt and 1 tsp sugar. Add 1 cup water.Cover and cook till the potatoes are half cooked. mash slightly the cooked chola add to the simmering potatoes.Stir well.Add 1 cup water and cook till the gray is semi thick and potatoes are well done.
4. Add the cinnamon powder and 3 tsp of finely chopped coriander leaves.Stir once.Cover with a lid.
5.Switch off the gas.After 15 mins transfer the chola alu sabji to a serving bowl.Serve hot with puris.

MAIZE FLOUR VADAS

note:Maize flour is a very versatile flour. Given below is a recipe which is an evening snack.

U need:

Maize flour: 1 cup

Rice flour: 2 tablsp

Ginger-green chilli paste: 2 tsp

Roasted jeera powder: 1/2 tsp

Curry leaves minced: 2 tsp

Curry leaves for garnish: 2 tsp

Lemon juice: 2 tsp

Curd beaten: 1/4 cup

Coriander leaves minced fine: 1 tsp

Sugar: 1 tsp

Salt to taste

Oil to deep fry

METHOD:

1.In a mixing bowl add all the dry ingredients,ginger-green chilli paste,jeera powder,minced curry leaves and coriander leaves,salt,sugar and mix well.Add lemon juice.

2. Using curd make a smooth dough. Cover and set aside for 1 hour.

3.Heat oil in a kadai.Once again gently mix the dough well.Make smalll mini flat patties (size of a coin).

4. Deep fry in hot oil on medium heat till well cooked on both sides.Remove the vadas with a slotted spoon and put then on a kitchen paper.

5. Once all the vadas are fried,add the  garnishing curry leaves into the hot oil,remove and put this on top of the vadas.

6. Transfer the vadas to a plate. Sprinkle some chat masala and serve.