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Top 5 dishes made from Fresh Coriander Leaves: Finely Chopped (Optional)
1 . Narkel-Posto'r Bora
Narkel-Posto'r Bora
Another easiest & decadent traditional authentic dish from the very Bong Cuisinart 💁♀️
Ingredient
1.5 Cups
Freshly Grated Coconut: Pasted
1 Pinch
Sugar: Recommended
1/2 tsp
Turmerics
1 tsp
Red Chilli Powder
1 tbsp (3 G)
Paste or Finely Chopped
1/4 Cup
Rice Flour
Cooking instructions
* Step 1
First Up: Add in a large mixing bowl, all the aforesaid measured ingredients required for the same & mix in everything well together until nicely combined & well blended
* Step 2
Heat up a frying pan over the medium-high flame: Add in the Cooking Oil to it-
From the Mixture: Take lemon sized portions into your palms (grease your palms a bit, if required)- Form a round balls & gently flatten each one with your finger tips & drop them into the hot oil, one by one
* Step 3
Don't clutter up, instead fry them in a few batches until all are well fried-
Don't bother about its perfect shapes like any kebabs- It isn't called for in this case being simply the Bora/Pakoras & that's how it should turn out to be
* Step 4
Fry them until dark golden brown in colour- Fry each side for about 4-5 mins time or until browned substantially, before flipping onto its other side-
Once done: Strain them onto a separate plate/dish, lined up with the kitchen towel or tissues before serving them absolutely piping hot with equally hot steamed rice & plain thin dal- Bengali types
* Step 5
Transfer them into the serving platter now-
Garnish your way & simply...ENJOY...👍
Note: if there is a photo you can click to enlarge it
2 . Tandoori Chicken Tikka Pops
Tandoori Chicken Tikka Pops
Try this out yourselves…an immensely delectable, easy-peasy dish that’s mostly best served as in the Starters to initiate any get togethers or house parties or ceremonies alongside your favourite hot or cold cuppa ☕️
Ingredient
1 Cup
Plain Yoghurt
3 tbsps
Tandoori Tikka Masala
1 tbsp
Tandoori Barbecue Masala
1.5
tbsps: 2G Paste
1.5-2 tbsps
Fresh Lemon Juice
1 tsp
Chat Masala: Optional
1/2 tsp
Red Chilli Powder
1/2 tsp
Red Chilli Flakes: Optional
2-3 tbsps
Butter
2 tbsps
Sesame Seeds
Cooking instructions
* Step 1
First Up: Add in a mixing bowl, all the ingredients required for the marinade & mix everything well together until nicely combined and well blended to a fine thick & smooth batter-
Cover & set aside for the time being while we prepare the chicken pieces now
* Step 2
* Step 3
Now, wash the chicken pieces well & pat dry, as much as is possible- Now, time to drop in these chicken pieces into the marinade bowl & coat each one of that well enough in our prepared marinade, cover it & allow it to rest for about another 30-45 mins time before shallow frying or roasting/charring these pieces post the marinations time’s over
* Step 4
* Step 5
Now, once all that’s done Transfer it to a separate plate-
You can choose now to arrange or assemble these charred pieces on the wooden skewers- Garnish your own way & simply enjoy these as the show stoppers to start on with any party or get togethers & relish this DELISH to the core…Enjoy…
Note: if there is a photo you can click to enlarge it
3 . Beetroot Thepla & Puri
Beetroot Thepla & Puri
This recipe is for a noble cause to fight out/prevent Breast Cancer in this month of October’ 2021- which stands for the same !
Ingredient
250 gms
Wheat Flour
To Taste
Salt
1-2 Sprigs
Spring Onions: Both its whites & greens
1 tsp
Ajwain/Carom Seeds
1 tsp
Ginger: Finely Chopped
2-3 tbsps
Fresh Coriander Leaves: Finely Chopped
2 tbsps
White Sesame Seeds: Optional
1/2 Cup
Fresh Beetroot Purée
1/2 tbsp
Cooking Oil: To grease the Dough
2-3 tbsps
Cooking Oil: To fry the Thepla
As needed
Cooking Oil/Ghee: To Deep Fry the Puris
Cooking instructions
* Step 1
Now, firstly we need to prepare the Beetroot Purée:
For that we require to boil the roughly chopped Beetroots at the outset & strain it to separate the boiled Beetroots water & its cooked chunks in separate bowls-
Then, mash the cooked Beetroots in the blender jar & get its purée, Set Aside
* Step 2
Now, in a large mixing bowl: Add in the aforementioned all the ingredients dry first to mix it nicely with your hands-
Then, in goes the prepared Beetroot Purée and then, gently pressing it initially to assemble the entire mixture to form into a dough like structure-
If you feel it’s too dry for you then, add in a very little water eventually and keep kneading it with gentle pressure, until it transforms into a semi-soft, smooth & pliable dough
* Step 3
Once ready: Apply some more oil, coating its body all along so as to not dry up easily-
Cover it & set aside for around 20-30 mins time before dividing it into lemon sized portions & roll out accordingly for your choicest Thepla shape or the Puris- Your Call, of course 👇🏻
* Step 4
Post uncovering it, knead it well enough once more and then, divide them accordingly to your preferred portion sizes-
To prepare the Theplas:
I’ve dusted my work surface with some dry flour to roll it out while, for the Puris- I prefer always using the oil to roll it out for sure 👍🏻
* Step 5
👇🏻👇🏻👇🏻
* Step 6
While rolling each one of them out individually & respectively-
Sprinkle some hulled sesame seeds & the chopped coriander leaves on it, press it gently with your fingers to stick with it & then complete your rest of the rolling procedure-
This step ensures that the seeds & leaves are well stuck to whichever items we’ve rolled out currently
* Step 7
FYI: While, deep frying the Puris- You’d notice that some of the sesame seeds will drop off into the oil itself & may splutter as well at times-
Nothing to worry about it- That’s absolutely natural & later on, once this fried oil with the seeds cools down completely, strain it to reserve the oil & discard the almost burnt seeds that’s been separated from it
* Step 8
Use that same oil while frying your Theplas (In case, you’re preparing both)-
Once done & finished with all, plate out the Puris & Theplas in their designated plates/casseroles/containers- If not having it immediately-
This will keep the items still quite warm & soft & delectably scrumptious while having it later on
* Step 9
Transfer these now to your serving plates or platters-
Garnish it your own way & Relish, simply, with your choicest condiments or Dips/Sauces/Achar/Chutneys-
However, I usually prefer having these with plain simple curd raita (without onions) or just Boondi Raitas (Depending on its availability to me at that point)
* Step 10
ENJOY THIS DELISH which’s absolutely stunningly gorgeous & a Show-Stopper in any Parties or Get Togethers
Note: if there is a photo you can click to enlarge it
4 . Mango (Aam) Paratha: Ripe Mangoes
Mango (Aam) Paratha: Ripe Mangoes
#mania
#mango
#cooksnapchallenge
Ingredient
1 Cup
Wheat Flour
1/2-3/4 tsp
or To Taste Salt
1/2 Cup
Fresh Ripen Mango Purée
1 tsp
Ajwain
1 tsp
Ghee
1 tsp
Red Chilli Powder
1/4 tsp
Turmeric
Cooking instructions
* Step 1
Firstly, in a large mixing bowl: Add in all the aforementioned ingredients and mix everything well together until nicely combined and well blended, except the Mango Purée
* Step 2
Now, in this particular recipe I’ve not used any amount of water to knead the dough, instead I’ve kneaded it with the help of the measured Mango Purée...(Use it as much is required to knead the atta to a soft & pliable dough & not use everything altogether
* Step 3
Once kneaded, cover it & set aside for about 25-30 mins time before making/frying the Parathas....Post the given time, uncover- Knead it again for a minute or so & then, divide them into the Lemon sized balls/portions, take one to roll out & and keep the rest under cover back again
* Step 4
Sprinkle some lose dry flour/atta on the rolling surface or platform- Dip the portion to be rolled out into the dry flour & flatten it a bit with your hands...Roll it out to a round, triangle or square shaped parathas, keep it a bit thicker than the usual
* Step 5
Heat up a frying pan over medium flame: Fry it out on its one side- once you notice a little brownish spots- Apply some ghee/oil to it & immediately, flip it over to its other side & give a minute to get fried that side too, smear another tsp of the oil/ghee to that side too
* Step 6
Fry it from its both sides equally well enough until it’s light golden brown spots are seen from both sides of the Parathas (As we fry any normal Paratha), fry all of them one by one- Serve it hot with pickles/achar/ sauce/dips or even Curd/Raita, etc.
* Step 7
Garnish it the way you want & ENJOY 💁♀️😋
Note: if there is a photo you can click to enlarge it
5 . Punjabi Style: Eggs Masala Omelette Curry
Punjabi Style: Eggs Masala Omelette Curry
#indianrecipes
#cooksnapchallenge
#punjabieggmasalacurry
Ingredient
4-5
Eggs
1 tsp
Salt
1 tsp
Red Chilli Powder
1/2
Turmeric Powder
2 tbsps
Butter
1 tbsp
Ghee
10
Garlic Pods
1.5 inch
” Ginger: Roughly Chopped
1
Bay Leaf
1 inch
” Cinnamon Stick
4-5
Cloves
4-5
Green Cardamoms
1/2 tsp
Cumin Seeds
1/2 Cup
Plain Yoghurt
1 tbsp
Kasuri Methi: Hand-Crushed
1 tsp
Garam Masala Powder
1/2-3/4 Cup
Water (RT)
2 tbsps
Cooking Oil- Any Veg. Oil/Ghee
1/2 tbsp
Ginger: Finely Chopped
as needed
Garnish: Fresh Cream
1 Sprig
Fresh Coriander Leaf
Cooking instructions
* Step 1
First up: Break open the Eggs in a mixing bowl and add in the required measured ingredients to it & whisk it well enough until nicely combined & turns frothy
* Step 2
Then, heat up a frying pan over the medium flame: Add in the oil/ghee & butter to it & fry the omelette entirely by swirling the pan evenly & it should turn out to be thick- fat one...Flame reduced to medium-low & let it slow cook to its one side
* Step 3
Once that’s done ✅ flip it over to its other side & again let it cook similarly for another 3-4 mins time with the lid on...Once ready- Break/Slice it up into pieces (that’s how it need be immersed into the rich Butter Masala Gravy
* Step 4
Whisk the curd well enough with a pinch of sugar in it & a dash of water. Now, in another pan/pot/wok: Heat up the required amount of the ghee & butter, goes in the aforesaid measured chopped veggies, spices- both whole & ground, butter, etc. pour in a cup of water & mix everything well together until nicely combined and well blended
* Step 5
Put a cover, simmer the flame & let it cook for about the next good 20-25 mins time, stirring occasionally in between a couple of times, turn off the flame and let it cool down a bit before blending it to a fine, smooth paste or gravy without any lumps in it, at all- if in case it’s therein, strain it before proceeding towards its further steps
* Step 6
Now, once the prepared purée or the gravy is ready- Now, is the good time to add in the tempering spices to a heated up pan/pot/wok- put over the medium flame by adding in the given amount of butter & ghee/oil to it & wait until it turns aromatic...
* Step 7
Then, pouring into our gravy mixture to it, give it all a really good mix altogether until nicely combined and well blended, let it come to a boil- Reduce the flame to the medium-low, add in the sliced omelette pieces to it & mix everything well together again, to get nicely combined & well incorporated- Cover it & cook for another 4-5 mins time
* Step 8
Open the lid: Give it all a gentle mix- goes in the crushed Kasuri Methi & Fresh Cream- Mix them gently, add a dollop of butter (optional though), put off the flame & cover it back & let it sit on its standing time for another 10 mins time...Garnish it your way & it’s ready to be served now... ENJOY YOUR MEAL
Note: if there is a photo you can click to enlarge it
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