Home
Ingredient
Top 5 dishes made from Roasted Cumins Powder
1 . Masala Muri with Onion 🧅 & Potato 🥔 Pakoras/Fritters
Masala Muri with Onion 🧅 & Potato 🥔 Pakoras/Fritters
A very commonplace & unique DELISH this one is for the each & every Bong Households as their most preferable evening Tea 🫖 Time snacking 💁🏻♀️
Ingredient
1 tsp
Chat Masala
1/2 Cup
Onions: Finely Chopped
1/4 Cup
Fresh Tomatoes: Finely Chopped
1/2 tbsp
Fresh Ginger: Finely Chopped
1 tsp
Roasted Cumins Powder
1/2 Cup
Roasted Peanuts
2 tbsps
Curry Leaves: Roasted & Crushed
1 Pinch
Sugar
1/2-1 tsp
Turmerics
1 tsp
Red Chilli Powder
1-2
Cup/s Besan
1/2 Cup
Rice Flour
2 tbsps
Cornflour: Optional
1 tsp
Black Peppers Powder
1 tsp
Fresh Lemon Juice
Cooking instructions
* Step 1
For the Masala Muri:
In a large mixing bowl- Add in all the aforementioned ingredients altogether & mix everything nicely until finely combined & well incorporated into the same-
However, this needs to be prepared at the outset but mixed in at the end else, it’d turn soggy while we prepare the pakoras & Tea
* Step 2
For the Potato & Onion Fritters: Prepare its batter first which’s common to both-
Cut up the potatoes into the aforesaid Roundels & the onions into very thinly sliced-
Add in a mixing bowl: Rest all other ingredients for the batter & mix it altogether to turn upto a nice & smooth thick paste to coat the onions & potato slices well enough & not drip out of it
* Step 3
Heat up a frying pan over the medium-high flame: Add in the sufficient amount of the cooking oil for deep frying the same-
Keep the flame high at the beginning & just before dropping in the Masala batter coated potatoes & onions slices, reduce it to the medium-low & then, drop in the same into the hot oil one by one
* Step 4
Don’t clutter it much as it needs some space to puff up & get fried well-
Fry them until nicely dark golden brown in colour & once that’s done, strain it out all in a lined up plate/dish with a kitchen towel/paper-
Sprinkle some black salt, black peppers & chat masala from its top before serving it piping hot
* Step 5
Now, once our Fritters are ready, tea is also prepared-
Mix in the Masala Murmure with its ingredients at this point to retain its crunchiness and serve it now individually in different serving bowls/dishes as is required for with your favourite hot cuppa ☕️
* Step 6
RELISH…
Note: if there is a photo you can click to enlarge it
2 . Gondhoraj-Pudina Ghol or Mint-Kaffir Lime Lassi 🥤
Gondhoraj-Pudina Ghol or Mint-Kaffir Lime Lassi 🥤
An age old quickset cool & refreshing recipes…
Which is prepared in different styles in various other provinces too, I’ve prepared this as per my regional style with the Kaffir Lime or Gondhoraj Lebu 💁🏻♀️
Ingredient
1/2 tsp
Salt
1/2 tsp
Black Salt
1/2 tsp
Roasted Cumins Powder
1/8 Cup
Sugar: Granulated
1 tbsp
Fresh Kaffir Lemon Juice
1 tsp
Fresh Kaffir Lime Zest
1/2 tsp
Kaffir Lime Zest
750 gms
or As Required Chilled Water
Cooking instructions
* Step 1
Firstly: Add in the blender jar all the ingredients aforesaid except the fresh mint leaves, bhuna masala powder & ice cubes-
Churn everything well together until nicely combined and well blended & infused
* Step 2
Finally, pour it out directly into the drinking glasses/tumblers/mugs-
Add in the Bhuna Masala Powder to it with a dash of some more black salt, kaffir lime zest, the ice cubes & the sprigs of fresh mint
* Step 3
👇🏻👇🏻👇🏻
* Step 4
Serve it absolutely chilled to Enjoy it to its most…
Note: if there is a photo you can click to enlarge it
3 . Egg Chicken Mughlai Paratha
Egg Chicken Mughlai Paratha
One of the most popular & delectable Kolkata Street Food DELISH that can be served both as in the Lunch or Dinner Platters or even as the heavy Evening Snacks-
Try this out yourselves to get the real taste of it 👍🏻
Ingredient
1/2 tsp
Salt
1 tsp (2 G)
Paste
1/4 Cup
Tomato Purée
2.5 tbsps
Onion Paste
1 tsp
Red Chilli Powder
1/2 tsp
Turmeric
1/2 tsp
Roasted Cumins Powder: Optional
1/2 tsp
or To Taste Salt
1/2 tsp
Maggi Tastemaker: Any- Optional
1/2 tsp
Roasted Cumins Powder
Cooking instructions
* Step 1
Firstly, in a mixing bowl: Add in all the aforementioned ingredients for the Porota Dough, mix everything well together nicely when dry- Due the Veg. Shortening, it should resemble the wet sand like texture & that’s how it should be- Then, gradually pour in the required amount of water to form a firm yet a soft & pliable dough- Apply some more oil to it from its top, to retain sufficient moisture in it- Cover it to rest for about 30-45 mins.
* Step 2
Next is to prepare our Chicken Fillings: Heat up a frying pan/wok/kadhai- Add in some oil to it & throw in it the onion paste, sauté until translucent & lightly browned, in goes the 3G Paste- Continue sautéing until the raw smell goes off & the oil surfaces upto the pan, then goes in the tomato purée & some salt in it, stirring continues until again when, the oil starts surfacing upto the pan
* Step 3
Add in all the dry Masalas to it now with some splashes of warm water to ensure it’s well sautéed for sometime more- Once done, finally add in the garam masala powder, mix everything well together until nicely combined and well incorporated- Turn off the flame & Covering the pan, let it rest & cool down slightly
* Step 4
Further, we now need to prepare the Porota dough filling both these prepared chicken & eggs fillers- For that, add in another mixing bowl- The eggs, some salt, black peppers & rest all other ingredients aforesaid- Then break the eggs to it & mix everything well together until nicely combined and well blended- Cover this too now
* Step 5
Finally, post the given the resting time to the kneaded dough- Uncover & knead it well enough for another a couple of mins time- Divide it into double the sizes than what we usually do it for our normal Parathas- Gently dust the rolling surface with some dry/lose maida- Roll it out into comparatively much bigger sizes than that of any normal Paratha sizes & try to give it a Square shape instead of the usual Round one ☝️
* Step 6
Now, fill each of such Porotas with the prepared egg-chicken filling (the measurements given to fill in one Porota only)- As many quantities you’re preparing, every time you need to fill into each of the Porotas with the sane given measurements for it
* Step 7
Once nicely filled in: Brush lightly some water on its four sides well & fold it nicely & neatly to a large square shape- Brushing of the water to its sides ensure its proper lock sealing at its 4 sides, so that it doesn’t open up while frying & the fillings don’t come out of it
* Step 8
Now, time to fry them nicely until evenly golden browned on its both the sides- I personally prefer shallow frying them- however, traditionally it’s deep fried- You can take your own call at it- Fry each one of them similarly & strain them well to place on the kitchen towel to soak its excess oil-
FYI: To give it exactly the street-side looks, one can very well divide the entire big Porota (that’s how one size is prepared) into 4-6 pieces depending on the size of the Porota
* Step 9
For me manageable is what I’ve prepared & I usually prefer dividing it into 4 halves (as is seen in the pics)-
It’s best served hot with Dry Aloo ki Sabji, Green Salads, Tomato Ketchup & also separately with the Dry Chicken/Mutton Kosha, like I’ve prepared it the other day…
Enjoy this DELISH with the same alongside your favourite hot cuppa (any)
Note: if there is a photo you can click to enlarge it
4 . Kolkata Special: Chicken Dum Biriyani
Kolkata Special: Chicken Dum Biriyani
The Kolkata style Biriyani culture is actually the admixtures of both the Awadhi & Lucknowi Styles-
Taking it from its very Tastes, Flavours & ingredients used in it…& is absolutely unique in its own nature & is the trendsetter to the rest others- That are all quite popularly well known & acclaimed in themselves as well…
Ingredient
2 Cups
Plain Yoghurt
1.5 tbsps
Whole Coriander Seeds
1 tbsp
Whole Cumin Seeds
1
Bay Leaf
1/2 tbsp
Whole Black Peppercorns
1/4 tsp
Nutmeg Powder
4-5
Cloves
1 inch
Cinnamon Stick
1-2
Star Anise
1/2 Cup
Veg Oil: Any Neutral
1/2 Cup
Ghee
1-2
Bay Leaves
2 tbsps (3 G)
Paste
1/4 Cup
Shallots: Finely Chopped
1 tsp
Turmeric
1 tsp
Red Chilli Powder
1/8 Cup
Fresh Lemon Juice
1-2 tbsps
Fresh Green Chillies: Finely Chopped
1/2 Cup
Fresh Cucumbers: Finely Chopped
1/2 tsp
Black Salt: Optional
1/2-1 tsp
Roasted Cumins Powder
Cooking instructions
* Step 1
Chicken Marinade: For that, we need to first wash & clean the chicken pieces well-
Now, prepare the Dry Spices Mix first by dry roasting them well & cooled down to grind/pound smoothly-
Also, before starting all that-
Wash & Soak the measured Rice in some water for at least 30-45 mins time
* Step 2
Now, once the dry ground spices are ready-
Mix it up with the plain curd, salt & sugar, finely chopped onions/shallots, garlic & ginger & green chillies, etc. to be mixed with it & once again blended everything well together until nicely combined and well blended to a nice smooth textures
* Step 3
Apply & Coat the washed Chicken Pieces well with this freshly prepared marinades-
Preferably, if this step can be done overnight for the better results, however usually I do follow that for most of my similar recipes-
Yday, it’s quite undecided & hence the rest period for the Chicken Marinade just got about 4-5 hrs time to rest while, I prepared it for my dinner & marination was done in the afternoon itself-
At least, 4 hrs is highly recommended
* Step 4
Keep rest other things absolutely ready & handy for the smooth cooking process further-
Strain the soaked rice and let it be in that position for about 30 mins time or so-
In this interim: The Green Chutney or my style of Yoghurt Burhani can be prepared & be chilled in the refrigerator until the cooking procedures are all completed and we’re set to have it all, thereafter
* Step 5
Also, prepare the Birista at this point as well & set aside- Don’t throw the remaining Birista Oil-
Since, that need be used in our remaining cooking procedures-
Post the given minimum Marination resting time period: It’s now the time to fry the Chicken pieces well until it’s nicely & gently charred (not burnt though at all), from both its sides and then, transferred to a separate plate to wait until the layering & lining of the final cooking process starts
* Step 6
Now, heat up a heavy bottomed pan/pot/vessel: Use the fried oils (whatever’s remaining) & also add a little more extra (if the need be so)- Layer the entire Rice on it first, put some more salt in it & some saffron milk-
Also, a little Birista-
Then arrange & layer the sautéed chicken pieces on the top, add in the remaining saffron milk & Birista on the top, a few slit green chillies (if you choose to), I didn’t though
* Step 7
Add in the Chicken Stock to it now, we’re using this instead of plain water as it’s normally or usually done but these stocks are always an added taste & flavours enhancers for sure (if you have it in your reserve)-
Cover the lid of the pan/pot now and let it slow cook in the lowest possible heat, for about 30 mins time (keep a close check on it always)
* Step 8
Once that’s done turn off the flame and let it sit on the hot oven for sometime more-
Then, put the chicken pieces at one side of the pan and fluff up the rice with a long fork or similar spoon, ensuring not to break/damage its cooked grains at all-
Cover it back now once more & after about 5-6 mins time, it’s ready to be served now absolutely piping hot with our prepared chilled whichever Chutneys been prepared & some green colourful salad
* Step 9
You can pepp it up too, with your favourite chilled drinks (any that’s of your choice)-
Garnish it your own way-
Dish out nicely on your serving platters and simply enjoy with your Family and Close Friends or this can be quickly prepared with certain Preppings, if can be done well beforehand for any small scale get togethers or any in-house parties or similar…& ENJOY
Note: if there is a photo you can click to enlarge it
5 . Rajasthani Style: Moong Dal Puri
Rajasthani Style: Moong Dal Puri
An exquisite and unique recipe from the land of Rajasthan….
Though, they do have quite a different types of such Moong Dal Puri preparations…
However, whichever types I’m aware of & do prepare in my hub from time to time & of course when I need to pamper myself with the most delectable deep fried stuffs…
These are absolutely & necessarily called for…
Ingredient
1/2-1 tsp
Salt or To Taste
1.5 tbsps
Cooking Oil: Any- Neutral
1 tsp
Ghee: Optional
1 tsp
Red Chilli Flakes
1/2 tsp
Turmeric: Optional
1 tsp
Roasted Cumins Powder
Cooking instructions
* Step 1
Firstly, for the Moong Dal batter/mixture: Follow the aforementioned steps quite meticulously & blend it nicely to a smooth mixture/paste & pour it out, into the mixing bowl wherein we need to prepare our Atta Dough with the same, since it usually doesn’t call for extra water for kneading the dough & the very moisture retained in this mixture is more than sufficient to do so
* Step 2
We need to prepare a firm yet, smooth & pliable dough & allow it to rest for about 15-20 mins time before dividing it into the lemon sized small Puri balls (as is normally done to roll out & fry any normal Puris)-
Post that, divide it into your choicest sizes as in how big you want your Puris to be…
* Step 3
👇🏻 Roll each one out like as is done for any normal/plain puris-
Allow the oil in the pan/vessel to be really hot for the puris to be deep fried well- Heat up a pan/pot/kadhai/wok/vessel, over the high flame initially for deep frying the puris- 👇🏻
* Step 4
Add in the required/sufficient amount of oil to it to be absolutely hot for the puris to be puffed up nice & golden-
Later on, reduce the flame to medium-high in order to complete the very process- Strain them well & place them onto a lined plate with the kitchen towel or flat/dish shaped colander to absorb the excess oil from it
* Step 5
👇🏻Transfer them into a separate serving bowl/plate/dish or directly to the Dining Platter…& it’s ready to be served hot with your choicest condiments or none- Since these are amazingly delectable to be had & enjoyed just like that- As is…👇🏻
* Step 6
Enjoy this DELISH in your Breakfast/Dinner or even in the Evening Snacking…served with your favourite achar/curd/raita/chutney/sauce or any dips that’s absolutely fond to your heart & taste buds…Even, this can pretty much had as is without any condiments or accompanied side dish as well
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic