Showing posts with label Bengali. Show all posts
Showing posts with label Bengali. Show all posts
Tuesday, 2 October 2012
Khasta Porota
Khasta Porota
Ingredients:
·
Maida:500 gms
·
Eggs: 4 pcs
·
Oil 2 tbs spoon ;
·
pinch of salt and sugar to taste;
·
baking soda a pinch
Preparation:
v Beat eggs in a bowl and add
add sugar oil and salt
v Add the mixture to the
maida and make a dough
v Press the ball of dough and
apply oil on it, sprinkle some drops of water and cover with a wet cloth and
leave for 3 hours
v Now make thick paranthas
and fry in oil
v
Serve
hot
Labels:
Chingri Pakora
Ingredients:
·
Shrimps (shelled): 500 gms
·
Green chillies chopped: 2
·
Coriander leaves chopped: few sprigs
·
Ginger paste: 1 tsp
·
Soy sauce: 2 tsp
·
Egg : 1
·
Refined flour: 1/2 cup
·
Onions chopped : 2
·
Oil for frying
Preparation:
v Cream the egg, flour and
little oil
v Mix in the shelled shrimps,
soy sauce, ginger paste, cut coriander leaves and cut onions, mix well
v Shape into balls or flat
cutlets
v Heat up oil in a kadhai and
deep fry the cutlets till golden brown
v
Serve as a snack or as a side dish with lunch
Chanar bara
Chanar bara
Ingredients:
1. Refined flour or maida (500gms)
2. sugar (2c)
3. green cardamom powder (1tsp)
4. ghee (for frying)
5. cottage cheese (250gms)
6. milk (a little)
7. water (1 1/2c)
1. Refined flour or maida (500gms)
2. sugar (2c)
3. green cardamom powder (1tsp)
4. ghee (for frying)
5. cottage cheese (250gms)
6. milk (a little)
7. water (1 1/2c)
Preparation:
1. Take cottage cheese, mash it properly. Take a bowl,
add flour in it and then mix 1 tablespoon of ghee in it. Add a little of milk
in it and mix it well to make thin batter.
2. Now add the mashed paneer in it to make the batter
thick. Then add the powdered cardamom in it and mix it.
3. Take a pan, place it over heat. Add sugar and 1 ½ cup
of water in it. Keep it to boil to make the syrup of 1 thread consistency.
4. Take a kadai, heat ghee in it. Then put the spoonful
of batter in hot oil and fry it until gets golden brown in color. Drain them
and then dip them in syrup for about 2 hours.
Aloo Posto
Aloo Posto
Ingredients:
3 medium potatoes, cut into 1"
cubes
2-3 tbsp khus-khus / posto / poppy
seeds
1 tbsp mustard oil (I used
normal cooking oil)
1 tbsp kalonji / kala jeera /
nigella seeds
2 Green chillies, slit (I
used 3 dry red chillies since I was out of green chillies)
1 tsp ghee
A pinch of sugar
Salt to taste
Preparation:
v Soak the poppy seeds in 1 cup warm water for
15 to 20 minutes. Drain (use a tea strainer, the seeds will stick to your
fingers and generally annoy you) and grind to a smooth paste. Add water by the
tsp while grinding if it gets too thick.
v Heat the oil in a pan and add the kalonji. Fry
for about 2 mins. Then add the potatoes and cook for 5 mins, stirring
frequently to avoid burning. Make sure that your flame is kept to medium.
v Now add the poppy seed paste and the red
chillies, broken into halves (or the green chillies which is what you should
actually be using). Fry for 3 mins and then top off with about a cup of
water and cook covered for 10-12 mins until the potatoes are cooked
through.
v Stir in salt and sugar. The mixture
should be thick and the poppy seeds paste should be sticking to the potato
pieces by now.
v Remove from fire, stir in the ghee and serve
warm with rice.
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