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Sunday, February 4, 2018


Koraishutir Kochuris  are an almost indispensable part of a Bong's Winter cuisine. The first glimpse bright green pea pods are irresistible....and the first thing that comes to mind is Koraishutir Kochuri, of course with Alur Dum or Chholar Dal.

Ingredients :
Shelled Peas 
Ginger - 1" piece
Green Chili
Asafoetida or Hing - a pinch
Cumin or Jeera
Fennel or Mouri powder - coarsely ground (I like frying it after dry roasting)

Procedure :
Make a paste of Green Peas,Ginger (ginger can be added while cooking the paste too), Green Chili, a pinch of sugar and salt
Heat ghee in a kadhai. Temper with Jeera and Hing. 
Add the Green Paste followed by Ginger paste if not already added while blending
Turn it around in kadhai to cook or give 'paak' while ensuring the colour does not change to a dirty dull green. 
Add fennel powder and red chili(optional) and also roasted cumin powder.
Overcooking is sacrilege and so is overpowering the sweet taste of green peas.
Adjust salt and sugar. The taste is mildly sweet
The filling is ready

1.For the maida dough, add a tablespoon of ghee as moyen. Now knead the maida into a soft dough.

2.Like in making puri/luchi, pinch of balls off the dough, roll them into smooth balls. Then make cavities in the centre and add a spoonful of the cooked green paste. Fold up the dough cup with the green paste mix in the centre and seal it and again roll into ball.

3.Now roll out the balls as you would in case of puri/luchi.

Koraishutir Kochuri with Alur Dum....

Sunday, December 17, 2017

Sheem Chochchori

Fried Broad Beans ....the Bengali way
 The Sheem or Broad Beans looked so fresh and green, I of all persons, who's not in the least bit a vegetable lover,  seemed to have fallen in love with them....Cautiously, as I had never cooked it earlier, bought just a packet of it....didnt have the heart to refrigerate this fresh a vegetable and hence cooked a 'Sheem Chochchori' (Broad Beans fried in typical Bengali spices) with it.

A quick and easy recipe .... though of course the presence of mustard paste (shorshe baata) and grated coconut in the fridge helped...

Ingredients :
Broad Beans - 250gms. ..each cut it 3 parts
Dry red chili whole - 1
Kalojeera / Nigella seeds - 1/4 tsp
Haldi / Turmeric - 1/2 tsp
grated coconut - a small bowl
mustard paste - 2 tsp
coriander leaves
green chili
salt to taste
sugar - a pinch
Mustard oil

Procedure :
1. In a kadai, heat the mustard oil and season with whole dry red chili & kalojeera
2. Add the Sheem pieces  (cut in 3 parts as shown in the pic) and add Haldi, salt and sugar. Turn the vegetable and spices around in the kadhai and let it cook till partially soft yet the crunchiness should still be there.
3. Add the grated coconut followed by mustard paste. Let it cook for a couple of minutes more
4. Garnish with Coriander leaves and slit whole green chili.

To be savoured with steamed white rice

Sunday, November 5, 2017

Tawa fried Pomfret

Ingredients :
A) White Pomfret cut into half or kept whole as per choice ....with slits for masala penetration- 3 nos.
B) Ginger Garlic paste - 2 tbsp
C) Lemon juice of 2 small lemons
D) salt to taste
E) kashmiri mirch - 1 tsp for colour
F) Green chilis paste - optional
G) Coriander leaves - optional

H) Spices for dry roasting :
Whole Coriander seeds - 2 tsp
Whole Cumin seeds - 1 tsp
Cinnamon - 2 to 3 sticks
Cardamon - 3-4
Cloves - 4-6
Whole Black Pepper 15-20 
Tej Pata - 2 small
Whole dry red chili - 3-4

Procedure :
1. After dry roasting the spices at 'H', dry grind them into a not-very-fine powder.
2. Mix with all other ingredients at B to G with the dry spice mix . Add a little mustard oil (or any other oil of your choice). This is the marinade  to smear the fish with
3) Liberally coat the cleaned pomfret pieces (or whole) & even the cavites with the marinade.
4) Marinate for a couple of hours. I refrigerated the marinated fish overnight.
5) Tawa fried in mustard oil.

Instead of Tawa Frying, this can be grilled too.....

Quickfix medley-chicken (keema/mince), mushroom, boiled eggs

This is a non-recipe.
Weekend fridge leftovers...1/2 bowl of leftover cooked chicken mince, 3 day old button mushrooms. Semi soft Boiled eggs + mushrooms...both sauted in ghee (wanted to do it in butter but realised had run out of it) and spiced up with pepper & chili flakes quite liberally. ... And finally mixing it all up with the chicken keema (mince) which had been cooked in garlic butter with chopped onions, chopped ginger-garlic, salt, pepper and chili powder.

 Makes a good side dish this with bread, roti...but I had it with steaming hot rice.....

Tuesday, September 27, 2016

Shrimp Spaghetti with Basil, Mushroom , Tomato

With no respite from continuous week long rain, the fridge was a medley of a bit of this and a bite of that....1/2 a packet of cleaned and deveined Shrimp in the freezer, 8-10 cherry tomatoes, a bowl of sauteed (in butter) mushrooms and a handful of basil leaves lying in the fridge. Bored of khichdi, phyana bhaat, thought of assembling all these bits and pieces and making my girl's favorite spaghetti.

Easy, quick and tasty.

Ingredients :
Spaghetti - 500gms
Shrimps (cleaned and de-veined)- about 400-500gms.
Mushrooms - about 200 gms halved and sauteed in butter & pepper
Cherry tomatoes - 8-10. halved some. Kept some whole
3 large tomatoes - chopped
1 medium sized onion - finely chopped
Garlic cloves - 5-6
Whole dried red chili - 2 -3 chopped into small pieces
Chili flakes made of homemade dry roasted whole red chilies
roasted cumin powder - a pinch
Pinch of sugar
Grated cheese (used processed cheddar)
Olive oil

Procedure :
1. Cook the spaghetti for 5-7 minutes in a pot (by added oil and salt to the water). Retain the water after draining the spaghetti.

2. Heat oil in a wok. Add the chopped whole dry red chilies , chopped onion and minced garlic to the heated oil.

3. Once the onion is light pink & translucent, add the shrimps and fry till light pink. Add salt and pepper.

4. Add chopped tomatoes and some of the halved cherry tomatoes into the kadhai/wok.Let the tomatoes cook on medium heat after adding salt, pepper and a pinch of sugar. Once the tomatoes are mushy add some of the water of retained after boiling the spaghetti. Cover and cook for a couple of minutes.

5. Add the mushrooms followed by half the basil leaves (torn/cut into small pieces). Add a pinch of roasted jeera / cumin powder, followed by chili flakes and pepper. Give a stir. Add some more water if needed.

6. Now add the boiled spaghetti and toss it around to coat it with the sauce. Now add the whole cherry tomatoes. Check the salt & spice level.

7. Garnish with basil leaves and grated cheese (Cheddar)

Spaghetti is ready to be served.

Wednesday, September 21, 2016

(Chicken) Meat Ball Soup

Damp, dull, wet rainy days and nights...sniffles and coughs, exam time...not exactly exciting times !! How to cheer us all up ?
Comfort food of steaming hot chicken meat balls in the lightest of soup  style with either soft steamed rice or noodles or just as it is was all it needed to lift the souls of us three women!!!

Ingredients :

For the meat balls :
Minced chicken - approx 500gm
Ginger-Garlic paste
Crushed Black Pepper
Salt to taste
Eggs - 2
Eating Soda - a pinch
Finely Chopped Onion- 2 tbsp
Chopped green chilies
Coriander leaves

For the soup :
Bay leaf
Chopped Onion
Garlic chopped
Green chilies
or any other vegetable of choice
Crushed Pepper
Chili flakes
Green chilies
Coriander leaves

Procedure :
1. Marinate the minced chicken with all ingredients under Ingredients for Meat Balls except eggs, chopped onions & coriander leaves for an hour or so. Mine was in the fridge overnight
2. MIx 2 eggs to the marinate followed by chopped onions & finely chopped coriander leaves. Fresh leaves just before preparation gives a fresh aroma.
3. In a wok/kadhai, heat 2 tsp of butter. Add a bay leaf followed by freshly ground black pepper, chopped onions, chopped garlic and chopped green chilies. Add a pinch of sugar. Fry till onions are pinkish.
3. Add carrots, mushrooms, capsicum or the vegetable in order of their hardness. Sprinkle salt and pepper.
4. After sauteing the vegetables on medium to high flame, add 5-6 cups of water. Adjust the salt and pepper. Cover till the soup has almost come to a boil.
5. Now after lowering the flame to a minimum, make small balls (approx 1-1.5cm dia) of the minced chicken meat and add to the soup in the kadhai. Increase the flame to medium and add a dollop of butter. Cover for 5-7minutes. Check once in a while and remove the scum from the top and give the soup and the meat balls a gentle stir.
6. After the soup has boiled for 2-3 minutes, sim the flame and adjust salt, pepper, add chili flakes. Remove from flame and garnish with chopped coriander.

Serve the steaming hot chicken meat ball soup and welcome to a world of deliciousness!!

The kids had it with 2-3 tbsps of steamed rice. And the next day had the remaining soup with some noodles.
I had it just as soup...Chicken Meat Ball Soup with mushrooms and vegetables

Thursday, September 8, 2016

Chili Chicken & Vegetable Chowmein

Though I started off with plan to make Chicken chowmein with lots of vegetables, bowed to the family's demand of the Chili chicken and Chowmein.

Though normally I dont fry the chicken separately, today decided to go for the elaborate separate frying and subsequent adding to the sauce method. The simpler method for some other day....

Chili Chicken 

Ingredients :
Chicken = 1 kg (I used drumsticks, wings, and some boneless leg pieces)
Onions - 2 : diced into 4 quarters each
Green Capsicum - 1 large cut into thin strips
Garlic chopped - 2 tbsp
Ginger chopped - 2 tbsp
Soya Sauce
Green Chili Sauce
Sesame Oil (of toasted sesame seeds) - just a few drops as a final dressing (optional)
Tawa toasted white sesame seeds - a tsp (optional)
Spring Onions - the green part chopped finely
Green chilies - slit longitudinally
Eggs - 2
Cornflour - 1 -2 tspn

For the marination :
Cooking soda - 2 tsp
Vinegar - 1 tbsp
Soya Sauce - 2 tbs
Green Chili Sauce - 2-3 tbsp (depending on how spicy we want)
Black pepper powder - 2 tbsp
Salt - keep it less as the sauces are high on salt

Procedure :
1. Marinate the washed and dried chicken with the ingredients mentioned under Marination, for about an hour or two.
2. Crack open 2 eggs into the marinated chicken. Mix it well
3. Add 1 - 1&1/2  tbsp of cornflour. Mix well.
4. Fry the chicken pieces in batches without overcrowding to get nicely browned crispy 3/4th cooked chicken fries. Keep aside
5.In a wok/kadhai, heat 2 tbsp of oil. Add the chopped ginger & garlic followed by diced onions. Fry till onion is translucent.
6. Add the soya sauce & green chili sauce. Fry on high flame.
7. Add the julienned Capsicum . Fry on high flame.
8. Add the 3/4 cooked fried chicken pieces. Alternating between medium to high flame, coat the chicken in the sauce mix. Add some freshly crushed back pepper and salt to taste. If you want dry chili chicken , add the slit green chilies and chopped green onions and give a toss and take it off the flame now ...ready to serve.
9. But since I wanted a little gravy, added a cup of water mixed with a spoonful of cornflour. Covered the wok and let the chicken cook for 2-3 minutes.
10. Remove the cover, add the slit green chilies and chopped green onions and give a toss and take it off the flame now
11. Transfer to a serving bowl.
12. Drizzle some sesame oil from the top and sprinkle a tsp of dry roasted white sesame seeds....The chili chicken is ready to serve.

Vegetable Chowmein

Ingredients :
For the Sauce 
3 Tbs. Oyster sauce
1/2 cup Vegetable  or Chicken stock (did not have chicken /vegetable stock. used water instead)
Mix the above

For the Seasoning
3 Cloves garlic (approximately 1 Tbs.)
1 oz. Fresh ginger (approximately 1/2 Tbs.)
1 Red chili

For the Vegetables (Any vegetable of your choice may be used)
4 packets dry Chinese egg noodles (Blanched in hot boiling water, drained and rubbed with oil.)
2 oz. Shiitake or button mushrooms (I used about 6  small size button mushrooms)
1/2 bunch spring onions- separately chopped the green and white parts
1 green capsicum finely sliced
1 medium sized carrot finely julienned.

4 packets dry Chinese egg noodles (Blanched in hot boiling water, drained and rubbed with oil.)

For Garnish 1 tsp. Toasted sesame oil

3 Tbs. Cooking oil

Procedure :
1. Heat 3 tbsp of oil to smoking hot in a wok/kadhai. The flame should always be on high heat
2. Add the chopped ginger, garlic and julienned red chili. Stir for 10-20 secs. Take care not to burn.
3. Add the chopped white part of spring onion followed by Carrots. Stir fry for a minute in high flame
4. Add the mushrooms, capsicum and other vegetables.
5. Now add the blanched noodles, stir it around. Add salt and crushed pepper
6. After mixing the noodles and vegetables, add the oyster sauce mixed with stock/water. Keeping the heat high, toss the noodles around the wok to allow it to soak in the sauce.
7. Transfer into a serving bowl nad garnish with toasted sesame oil.

Serve Vegetable Chowmein with Chili Chicken