Mum's Birthday Part 2: Skewered Cottage Cheese Balls with Raw Mango Twist!

I was suddenly humming and dancing to this song all day "Aao twist karein",I kinda like the dance moves full of twist! twist! and twist!

So,why would twisting limit itself just to dance moves,why not try it in food..ha! ha! ha!
Today's post is just on it with twists so enjoy the video and dance while you cook as well.

This was the second dish served in the evening to her(my mother) along with the Dahi Vada.

Ingredients:

For the Cottage Cheese Balls:

Cottage cheese/paneer 250 gm.
Raw mango pulp finely diced for filling.
Readymade Kasundi mustard sauce 1 tbsp.
Refined flour/Maida 3 tbsp.
Black pepper 1/2 tsp.
Green cardamom powder 1/2 tsp.
Salt to taste.
Turmeric powder 1/4 tsp.
Cherry tomatoes 1 pkt.
Green leaf lettuce 4 leaves washed and cleaned.
Chat masala for sprinkling.

For the Red sauce:

Readymade Chilly sauce 2 tsp.
Tomato ketchup 2 tsp.
Pudina leaves 3-4 leaves finely cut.

For the Raw Mango Chutney:

Raw mango 1 pc with the skin cut into 5-6 pc lengthwise.
Salt and sugar to taste.
Sunflower oil 1 tbsp.
Turmeric powder 1 tsp.
Fennel seeds a pinch.
Fenugreek seeds a pinch.
Whole dried red chilly 1 pc.
Black mustard seeds a pinch.
Mix Roasted spices(fennel,fenugreek,mustard,carom,dried red chilly) grind to powder.


Method:

For Skewered Balls:

Soak the skewers in a jug full of water.

In a bowl take panner and add maida,black pepper,green cardamom powder,salt,turmeric powder and mix well to form a dough.

In a small bowl mix the raw mango pieces with the kasundi sauce.

Now make small balls of the panner and put the raw mango mixture as the filling in the center and make round balls with them.

Deep fry in a pan all the balls and set aside in a paper towel.

Lightly marinade the cherry tomatoes with salt and butter and put it in the skewers.

Now in a grill pan grill the tomatoes well on all sides.

Alternatively put the panner ball and the tomatoes in the skewers.

Serve on a bed of lettuce leaves and sprinkle the chat masala over it.


For the Red sauce:

In a bowl,mix tomato ketchup,red chilly sauce and the pudina leaves and mix well.

****(You could avoid this sauce if you are not to fond of hot sauces)


For the Raw mango chutney:

Boil the mango pieces along with salt and turmeric powder and strain the water and keep aside.

In a skillet, heat oil and add dried red chilly broken into two halves,fenugreek seeds,fennel seeds,mustard seeds and let it crackle.

Add the boiled mangoes,turmeric powder,sugar and stir.

Now add water as required and let it simmer.

Once the mango looks well cooked add the roasted spices powder.

After 5 mins take it off the flame.

****(Now if the seeds bother you,then use a strainer to strain the chutney and re-drop the mango pieces in it and serve).

 Birthday isn't complete without the cake cutting photo.

Do you see that smile and sparkle on her face. Isn't what this every daughter seeks for.Ooh! I love her too much..so Cook. Eat and Enjoy!!!!! and don't forget to Dance...

Mum's Birthday Part 1: Doi(Curd) Potol(Parwal/Pointed Gourd).

This was the 2nd main-course served with cumin rice and the stuffed bell pepper.

Ingredients:

Potol/Pointed gourd 6-7 pcs.
Sour curd 3 tbsp.
Onion paste 1 tsp.
Ginger paste 1/2 tsp.
Garlic paste of 2 cloves.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Cashewnut paste 1 tbsp.
Ghee 1 tsp.
Garam masala powder 1/4 tsp.
Whole garam masala.
Turmeric powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Green chilly paste 1/4 tsp.
Salt and sugar to taste.
Mustard oil for frying.
Curry leaves (optional).

Method:

Skin the gourd and slit it length wise slightly and marinade it with salt and turmeric powder.

Pour mustard oil in a skillet,and fry the marinaded gourd.Keep aside in a paper towel.

Reduce the oil in the skillet to just 1 tbsp and add the whole garam masala spices(clove,cinnamon,green cardamom,black pepper) along with curry leaves.

Add onion paste,ginger-garlic paste,and fry it slightly.

In a bowl of 3 tbsp of water add cumin powder,coriander powder,salt,sugar,curd,red chilly powder,green chilly paste,turmeric powder and mix them well into a liquid paste.

Add it to the skillet and let it cook.Then add cashew paste and cook until the oil is released.

Now add the fried gourd and water as required and cover it with the lid.

Let it cook until the gourd has softened.

Reduced the flame and add the garam masala powder and ghee.

Stir it one last time and serve it in a wide bowl.

Tastes good with hot rice or pulao. Enjoy!

Mum's Birthday Part 2: Dahi Vada

In my last post I have put up a main course recipe cooked on the same day..this was served in the evening along with virgin mojito,but unfortunately I forgot to click the photo of the mojito so I couldn't post the recipe but next time when I mix it again I will surely put it up for you guys...So enjoy because two more recipe upcoming..main-course and evening snack one of each...

Ingredients:

1 cup urad dal
1/2 cup besan
salt to taste
red chilly powder 1/2 tsp
black pepper a pinch
turmeric powder 1/4 tsp
sugar to taste
Sour curd 250 gm
Tamarind chutney 1 tbsp
chat masala 1/2 tsp
Sev accordingly.
Pudina chutney 1 tbsp
Roasted cumin powder 1 tsp.
Mint leaves 3-4 spring for garnish.
Sunflower oil for frying
A bowl of chilled water.

Method:

Soak for over 12 hours the dal.Then finely blend it into paste in a mixer.

In a bowl,take the urad dal mix and add besan,salt,sugar,chilly powder,black pepper,turmeric powder,jeera powder and mix them well.

Fry in oil the mixture making small balls.

Now take a bowl full of cold water and drop off the ball to let it soak the water.

Meanwhile prepare the curd mixture by adding sour curd,sugar in a blender until smooth.

Drain the water and take out the balls in a kitchen towel.Then immediately place them in a dish.

Pour over the balls pudina chutney,then the blended curd and over it sev and finish off with tamarind chutney.

Sprinkle red chlli powder,cumin powder,chat masala and the mint leaves.

Serve chilled.

Mum's birthday Part 1:Stuffed Bell Pepper

I personally, love Saturdays as you know the next day is a Sunday and no work and all play but on Sundays there is a boredom atmosphere.Generally,next day you got to go to work and a sad feeling takes over..ha! ha! ha! (too dramatic) But we can't help it we have to get our asses back at work every Monday,so I really don't like Sundays...Saturdays are far better nah...

You can relax with a book or watch films or even party out with friends,weekends are always super good.

But today is special not because its just a random Saturday,instead we celebrated my mother's belated birthday.I know! I know! why 'belated' because my grandmother passed away and for a year we are not to celebrate any occasion..so now you know.

Enough talking,here is the recipe... 

Ingredients:

Bell Pepper 4 pcs. 
Potato,boiled and mashed 1 medium
Paneer (cottage cheese),grated 100 gm
Cashew nuts,coarsely ground 5-6 pcs
Raisins 8-9 pcs
Dry mango powder (amchoor) 1 tsp.
Red chili powder 1 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Fresh coriander leaves,finely chopped a few sprigs
Salt to taste
Oil 1 tbsp
Onion ,chopped 1 medium
Ginger,chopped 1 inch piece
Green chilies,chopped 2
Cheese 1/2 cup.

Method:

Slice off thinly from the tops of the peppers and remove seeds to make them hollow. 

Similarly slice off thinly from the bottom so that it stand steady when placed on a baking tray.

Mix well potato, paneer, cashew nuts, raisins, amchoor, red chili powder, cumin powder, garam masala powder, coriander leaves and salt.Keep aside.

Preheat oven to 225 degrees.

Heat oil in a pan and add onion.Cook till translucent and add ginger and green chilies.

Mix in potato mixture and continue to cook for two minutes.

Divide this mixture evenly into four portions and stuff into the prepared shells.

Sprinkle cheese and place on baking tray.

Bake at 225 degrees for fifteen minutes.

Serve immediately.

For a change,mom enjoyed a free day and my brother and I got the kitchen to ourselves...Cooking for her.Enjoy!

Go Green!

Convincing your little one to eat veggies can be a daunting task.I know because my nephew visited today and explaining the benefits of eating veggies really got to my nerves at one point.But you see,with kids you got to keep your head cool and tell them fun stuff to manipulate them.

And that's what I did.I told him,"You know Hulk,the bigggggggggg green man! the strong man! Now,if you eat this you will just be like him"

"Really Aunty?"

"Yes darling! really!" and voila! finally I convinced him.

So here are the recipes...give your kids and see their reaction.

For Broccoli Korma:

Ingredients:

Broccoli 1 pc cut into florets.
Onion 1 pc boiled and cut.
Ginger-garlic paste 1 tsp.
Coriander powder 1/2 tsp.
Red chili powder 1/2 tsp.
Garam masala 1/2 tsp.
Turmeric powder 1/2 tsp.
Cashew paste 1 1/2 tbsp.
Raisins 1 tbsp.
Coconut milk 1/2 cup.
Cream 1 tsp.
Salt and sugar to taste.
Mustard oil 25 gm.
Ghee 1 tsp.

Method:

Boil water with 1/2 tsp salt and take it off the flame,in it drop the broccoli florets for about 3-4 mins.Drain out the water and marinate it with turmeric powder.

In a skillet,put oil and slightly fry the broccoli florets.Take them out once done and keep aside.

Now in the same skillet,put a little more oil and one by one onions,ginger-garlic paste,coriander powder and red chili powder and let it cook until it releases oil.

Now,add in Cashew paste,raisins,salt,sugar and mix well.

Put the fried florets,coconut milk,cream and add water as required.

Once the broccoli has softened put in the garam masala and ghee and one final stir.

Take it off the flame and serve hot.

For Palak Paratha:

Ingredients:

2 cups whole wheat flour(Atta).
200-250 gm spinach(palak).
2 green chilies,finely chopped.
1/4 tsp carom seeds(ajwain).
2 tsp sunflower oil/ghee.
A pinch of asafoetida(hing).
Salt as required.
Oil/ghee to fry the parathas.

Method:

Rinse and clean the spinach leaves well.

Heat water and boil the leaves for 5-7 mins.

Strain and puree it in a blender.(Keep the stock as well).

In a large bowl mix flour with salt,carom seeds,green chilies and asafoetida.

Now,add the puree and 2 tsp oil/ghee.

Add stock/water as per requirement and knead it into smooth dough.

Make medium size round balls and roll it into small circle.

Now,on a hot tava,cook the parathas till crisp and brown on both sides.

Its healthy and believe me when I say,its tasty too!

Rabri

I think,Bengali's have an extra sweet-tooth and if you come to Kolkata and haven't had rasgulla then there is no point.Tonight,here is a sweet dish recipe and I hope you will love it.  

Ingredients:

Milk 10 kg

1/2 cup Condensed Milk.

Sugar to taste.

10-12 Pistachios (powdered).
3 drops Rose Essence.

Method:

Heat milk in thick bottomed pan and stir gently,letting the malai to form over it.

With a spoon separate the malai and let it set in a round steel plate.Repeat it again and again until you have got a thick layer of malai on the plate.

Now,let it set properly.Cut them in rectangle shape and set aside.

In another pan heat 1/2 cup milk and 1/2 cup condensed milk and stir.

Add sugar as required and the rose essence.

Take it off the flame and drop in the malai and let it soak.

When cooled down ,refrigerate it for 2-3 hours.

Before serving garnish it with powdered pistachios.

Its a slow process but I tell you,the end result is so worth it.Enjoy!

Keema Dahi Vada

Dahi Vada is a popular appetizer for the hot summer days.It is always served chilled.The yogurt,together with the balls,cools the body from the heat and takes care of the protein supply as well.The aromatic herb cilantro,adds to the cool aftertaste.

Truly,its too hot in here (Kolkata),as a friend of mine said, "We were misinformed in school that the season of March-April is called Spring!"...hahaha! really 41 degrees,are you kidding me! anyone would say that,isn't it?

So,to beat the heat I cooked this non-vegetarian dish,I hope you like it. 

Ingredients:

For the balls:

Chicken keema 250 gm
Salt and sugar to taste
Besan 4 tbsp
Cornflour 2 tbsp
Ginger-garlic paste 1 1/2 tsp
Garam masala 1/2 tsp
Black pepper 1 tsp.
Red chili powder 1/2 tsp.
Sunflower oil for deep frying.

For the Sauce:

Semi sour yogurt 100 gm

Tamarind chutney 2 tsp
Sugar to taste
Black salt to taste
Chat masala 1 tsp
Roasted cumin powder a pinch.
Cilantro (Corriander)leaves,bhujia or sev and beresta (fried onions) for garnish.

Method:

Wash the chicken keema well and mix all the ball ingredients together except for oil.

In a skillet,heat oil and fry them into small ball shapes and set aside to cool down.

Now,in another bowl mix the sauce ingredients except for the garnish and with a whisker blend it smoothly.

Then with a toothpick,make 4-5 small holes in each balls and dip them in the sauce.

Cover with a cling sheet and refrigerate for least for 2-3 hours.

After it has cooled,take it out and garnish it with cilantro,bhujia and beresta.If required,you could add a pinch of roasted cumin to top it.

Serve chilled.

See it was easy nah! Enjoy and keep the heat at bay *smiles*