Tava Schezwan Rice – Pan Rice Schezwan

Preparation time 10 minutes

Cooking time 20 minutes

For 2 Persons

 

Ingredients:

Oil 2 tbsp

Garlic chopped 1 tbsp

Ginger grated 1 tbsp

Onion chopped 1

Capsicum chopped 1

Carrot chopped 1

Cabbage chopped  ½ cup

Cauliflower chopped ½ cup

Salt to taste

Monosodium Glutamate-MSG Pinch

(Aji-No-Moto)

Schezwan Masala  2 tbsp

Rice boiled or steamed 1 cup

Onion Rings and Capsicum Rings for garnishing

Method:

Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.

 

Garnish with Onion Rings and Capsicum Rings.

 

Serve with Schezwan Soup.

 

Enjoy Irresistible Rice in Chinese Flavour.

Cheesy Makhaniya

Preparation time: 10 minutes

Baking time: 20 minutes

Servings: 10

Ingredients:

Butter 50 gm

Refined White Wheat Flour 100 gm

Cumin Seeds 1 ts

Black Pepper Powder ¼ ts

Baking Powder Pinch

Cheese cubes 8-10

Salt to taste

 

Method:

In a bowl, take Butter, Cumin Seeds, Black Pepper Powder, Baking Powder and Salt. Mix very well. Keep adding little Refined White Wheat Flour gradually, knead semi stiff dough.

 

Take little dough, make a ball. Press and pamper to expand it. Put one cube of Cheese in the middle of it. Wrap the Cheese cube and give ball shape. Prepare number of balls of dough.

 

Put all balls in refrigerator to set.

 

Pre-heat a paniyaram pan. Put all balls on pre-heated pan. Cover the pan with a lid. After 10 minutes, open the lid and turn over the balls. Cover the pan with a lid again. Check after 8-10 minutes. When balls get brownish, remove the pan from the flame and remove balls in a plate.

 

Alternatively, bake for 20 minutes @180º in pre-heated oven.

 

Serve with Tea or Coffee.

 

Enjoy…Softy…Smoothie…Cheesy…Buttery…Yummy…

Cucumber Bite

Preparation time: 10 minutes

Cooking time: 3 minutes

Servings: 9

 

Ingredients:

Cucumber 3

Cheese Cube 1

Fresh Coriander Leaves 1 tbsp

Olives chopped rings of 1-2 olives

For Stuffing:

Oil 1 ts

Garlic chopped 1 ts

Onion chopped 1

Ginger chopped ½ ts

Green Chilli chopped 1

Baked Beans ½ cup

Tomato Ketchup 1 tbsp

Chilli Flakes ½ ts

Oregano ½ ts

Salt to taste

 

Method:

For Stuffing:

Heat Oil in a pan. Add chopped Garlic, Onion, Ginger and Green Chilli. When fried, add Baked Beans, Tomato Ketchup, Chilli Flakes, Oregano and Salt. Mix well. Cook on medium flame for 4-5 minutes.

 

Assembling:

Cut Cucumber in approx 1 inch thick round pieces. Using a knife, remove little part from the middle of each piece. Take care of not making the whole through.

 

Fill in prepared stuffing. Sprinkle little Cheese shred on it. Put 1 or 2 Olive ring. Sprinkle Fresh Coriander Leave.

 

Arrange all pieces on a serving plate.

 

Serve Fresh to have its best taste.

 

Express Your Love…Feed Your Loved One with Bite…Cucumber Bite…

Fruit Ball in Custard Sauce

Preparation time: 30 minutes

Cooking time: 10 minutes

Servings: 5

Ingredients:

Milk 500 ml

Sugar ¼ cup

Custard Powder 2 tbsp

Tinned Pineapple ¼ cup

Bread Slices 5

Apple 1

Naseberry (Chikoo) 1

Banana ripe 1

Mango ripe 1

Pomegranate granules 2 tbsp

Rose Syrup for garnishing

 

Method:

Take 300 ml Milk in a bowl. Add Sugar and boil it.

 

Take ½ cup Milk and mix Custard Powder in it very well. Please don’t leave any lump. Then, add this in boiled Milk and boil it again for 4-5 minutes on medium flame while stirring occasionally to prevent boil over.

 

Leave it to cool down to room temperature.

 

Add Tinned Pineapple and refrigerate it for 45-60 minutes. Meanwhile, prepare other stuff.

 

Fine chop all fruits.

 

Cut to remove hard borders of all Bread Slices. Dip Bread Slices in Milk and squeeze to remove access Milk from Bread Slices.

 

Put some finely chopped Fruits in the middles of a Bread Slice and fold it to ball shape. Repeat to make balls from all Bread Slices.

 

Arrange prepared balls on serving plates. Pour refrigerated Custard Sauce over balls on plates.

 

Serve Cold.

 

You always DRINK Mocktail (Fruit Cocktail)…

 

Here is Fruit-tail to EAT

 

with Custard Sauce to LICK

Baked Wada Pav

Preparation time: 30 minutes

Cooking time: 40 minutes

Servings: 6

Ingredients:

For Stuffing:

Oil 1 ts

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Skinned and Split Black Gram 1 tbsp

Ginger-Garlic-Green Chilli 1 tbsp

(chopped)

Curry Leaves 4-5

Turmeric Powder ½ ts

Potato boiled and chopped 2

Fresh Coriander Leaves 1 tbsp

Dry Garlic Chutney 1 tbsp

For Pav (Buns):

Milk 150 ml

Sugar 2 ts

Dry Yeast 1 ts

Refined White Wheat Flour 200 gm

(maida)

Milk Powder 2 tbsp

Salt to taste

Butter 3 tbsp

 

Oil for greasing

 

Milk and Butter for polishing

 

Green Chutney for serving

 

Method:

For Stuffing:

Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Skinned and Split Black Gram, chopped Ginger-Garlic-Green Chilli and Curry Leaves. When sautéed, add Turmeric Powder, boiled Potato, Fresh Coriander Leaves. Mash boiled Potato while mixing well on low flame. Cook for 2-3 minutes. Remove the pan from flame.

 

Prepare number of small balls of prepared stuffing.

 

Coat prepared balls with Dry Garlic Chutney. Keep a side.

For Pav (Buns):

Lukewarm Milk. Add Sugar and Dry Yeast. Mix well. Cover the pan with a lid. Leave it for approx 5 minutes.

Take Refined White Wheat Flour in a bowl. Add Milk Powder and Salt. Mix well. Knead soft dough adding Milk and Yeast mixture. Add Butter and mix well. Rub the dough repeatedly for 5-7 minutes. Leave it to rest for 90 to 120 minutes.

 

Then, take the dough on a rolling board or any hard surface. Punch it for 3-4 minutes.

 

Make number of medium size lumps of dough. One by one, take lump, squeeze and press lightly and tap with a palm to shape it thick round. Put 1 ball of stuffing in the middle of it and wrap it shaping it a ball.

 

Repeat to make number of balls.

 

Grease baking dish with Oil. Put all prepared stuffed balls on a greased baking dish. Leave it for approx 30 minutes. (out of oven).

 

Then, brush Milk on all balls in a baking dish.

 

Pre-heat oven. Bake for 20 minutes at 200°.

 

Brush Butter on all balls after baking.

 

Arrange bakes balls on a serving plate.

 

Serve hot with Green Chutney.

 

Are You Fond of Mumbaiya Wada Pav…!!!???

 

                                                Here is Wada Pav…Sophisticated…Baked Wada Pav…!!!

Masala Banana Fry – Spiced Banana Fry

Preparation time: 10 minutes

Cooking time: 10 minutes

For 2 persons

 

Ingredients:

Raw Banana peeled 2

Rice Flour 2 tbsp

Turmeric Powder Pinch

Red Chilli Powder 1 ts

Black Pepper Powder ½ ts

Curry Leaves crushed ½ tbsp

Tamarind Pulp 1 ts

Sugar powder 1 ts

Salt to taste

Oil to Deep Fry

For Topping:

Fresh Coconut grated ½ cup

Roasted Salted Peanut 2 tbsp

Fresh Coriander Leaves 1 tbsp

Pomegranate granules 2 tbsp

Chat Masala 1 ts

Salt to taste

Sugar 1 ts

Lemon Juice ½ lemon

Black Pepper Powder ½ ts

Method:

In a bowl, take Rice Flour, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, crushed Curry Leaves, Tamarind Pulp, Sugar Powder and Salt. Add very little water. Mix well. Should become like thick paste.

 

In another bowl, take all ingredients for Topping and mix well. Keep a side for later use.

 

Cut peeled Raw Banana in a thin slice shape. Roll Banana slices in prepared Rice Flour mixture.

 

Deep Fry Spiced Banana slices. Spread on plain paper to get additional oil absorbed. Set on a serving plate.

 

Spread prepared Topping stuff on Banana slices on a serving plate.

 

Forget French Fry and Try Spiced Banana Fry.

Imli Cooler – Tamarind Cooler

Preparation time: 10 minutes

Cooking time: 5 minutes

Serving 1

Ingredients:

Tamarind Pulp ¼ cup

Sugar ¼ cup

Fresh Coriander Leaves 1 tbsp

Fresh Mint Leaves 10 leaves

Black Salt Powder ½ ts

Cumin Powder ½ ts

Orange Juice 1 cup

Aerated Water 1 glass

(Sparkling Water Or Soda Water)

Ice Cubes 8-10

Method:

Take Tamarind Pulp in a pan. Add Sugar and put pan on low-medium flame. Stir it occasionally. When Sugar is melted, remove the pan from flame and leave it to cool down.

 

Then, take it in a muddle bowl. Add Fresh Coriander Leaves, Fresh Mint Leaves, Black Salt Powder and Cumin Powder. Muddle it very well.

 

Then, take this well muddled stuff in a serving glass. Add 4-5 Ice Cubes. Pour Orange Juice to fill the glass up to ¾ and fill the glass to full with Aerated Water and 4-5 Ice Cubes.

 

Serve Fresh to Feel Re-Freshed in Hot Summer…

Muri Masala and Muri Mamra – Muri Murmura

For Muri Masala:

Preparation time: 5 minutes

Cooking time: 15 minutes

Yield 150g

For Muri Mamra – Muri Murmura:

Cooking time 5 minutes

For 2 persons

For Muri Masala:

Ingredients:

Cumin Seeds ¼ cup

Coriander granules ¼ cup

Nigella Seeds 1/8 cup

(Kalonji)

Dry Red Chilli 8-10

Cinnamon Leaves 8-10

Black Salt Powder 1/8 cup

White Pepper Powder 1/8 cup

Mango Powder 1/8 cup

 

Method:

On low flame, in a non-stick pan, dry roast Cumin Seeds, Coriander granules and Nigella Seeds.

 

When roasted somehow, add Dry Red Chilli and Cinnamon Leaves. Continue roasting.

 

When it gets brownish while roasting, remove from flame.

 

Leave it to cool off.

 

Take it in a dry grinding jar of mixer and crush to fine powder.

 

Add Black Salt Powder, White Pepper Powder and Mango Powder. Mix very well.

 

Store it in an air-tight container to use when needed.

 

It will be useful to make you TASTY food item TASTIER…in Bengali way…

For Muri Mamra – Muri Murmura:

Ingredients:

Oil (preferably Mustard Oil) 2 tbsp

Asafoetida Powder ½ ts

Curry Leaves 10

Peanuts ¼ cup

Roasted Skinned and Split Gram ¼ cup

Muri Mamra (Murmura) 4 cup

Muri Masala 1 tbsp

Salt to taste

 

Method:

Heat Oil in a pan. Add Asafoetida Powder and Curry Leaves.

 

Add Peanuts and roast it well.

 

Add Roasted Skinned and Split Gram and roast it well.

 

Add Muri Mamra and roast it well while mixing well.

 

Add Muri Masala and Salt. Mix well.

 

Serve it freshly cooked to enjoy the real taste.

 

Make Your Relaxing Holiday Tasteful…

 

Bengali Way…

 

with…

 

Quickly Prepared…

 

Differently Delicious…

 

with…

 

Muri Mamra with Muri Masala…

Shahi Dal Tukda

Prep.5 min., Cooking time 30 min., Servings 6

Ingredient:

For Topping:

            Skinned and Split Pigeon Peas boiled            1 cup

            Ghee                           1 tbsp

            Cashew Nuts              2 tbsp

            Almonds                      2 tbsp

            Raisins                        1 tbsp

            Sugar                          3 tbsp

            Cardamom Powder    Pinch

For Sugar Syrup:

            Sugar                          ½ cup

            Saffron            Threads          5-6

            Cardamom Powder    Pinch

For Shahi Tukda:

            Bread Slices                4

            Ghee to fry

Edible Silver Foil and Nuts to garnish.

Rabadi for serving.

Method:

For Topping:

Heat Ghee in a pan on low flame. Add Cashew Nuts and Almonds and roast well. When roasted, add Raisins and boiled Skinned and Split Pigeon Peas. Stir fry. Add Sugar and continue cooking on low flame. When Sugar is diluted, add Cardamom Powder. Mix well. Remove from the flame. Keep a side.

For Sugar Syrup:

In a pan, take ½ cup of Sugar. Add little water enough to cover Sugar in the pan. Put it on low-medium flame to melt Sugar.

For Shahi Tukda:

Cut all Bread Slices in round shape.

Heat Ghee in a pan on low flame. Pan fry all Bread Slices. Then, dip in prepared Sugar Syrup and keep on a plate.

Set topping with prepared mixture for Topping. Garnish with Edible Silver Foil.

Arrange prepared Shahi Tukda on a serving plate. Sprinkle some Nuts.

Serve with Rabadi.

Give a Royal Touch to Ordinary Bread…Feed Shahi Dal Tukda…

Kaju Kulfi – Cashew Nuts Kulfi

Preparation time: 2 minutes

Cooking time:  5 minutes

Servings: 12 Kulfi

Ingredients:

Milk                                     500ml

Condenses Milk                 200ml

Cashew Nuts                     75g

 

Method:

Soak Cashew Nuts in approx. 250 ml Milk for at least 1 hour.

 

Take soaked Cashew Nuts in a wet blending jar of mixer. Crush it to fine paste.

 

Take remaining Milk in a pan and put it on flame to boil. When it starts to boil, add Condensed Milk. Continue to boil on low-medium flame while stirring occasionally. When it is boiled very well, add Cashew Nuts paste and mix well. Switch off the flame.

 

Leave this mixture to cool off to room temperature.

 

Fill prepared mixture in number of Kulfi moulds.

 

Keep all Kulfi moulds in a deep freezer to set for 7 to 8 hours.

 

Serve chilled.

 

Summer heat allows you to lick Yummy…Creamy…Sweety…Softy…Cashew Nuts Kulfi…

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