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Ingredient
Top 5 dishes made from Fresh Mint Leaves: Finely Chopped
1 . Holi Special: Paani Phulki
Holi Special: Paani Phulki
It’s even more delectable than our so called Paani-Puri…
Well, both has their own individual & distinctive characteristics & tastes & flavours…
However, to me- I love the Paani in both the cases than the actual Puri or Phulki…
A MUST TO PREPARE ON YOUR OWN ONCE 💁🏻♀️🤤
Ingredient
1 Cup
For the Phulki: Besan
1/2 tsp
or To Taste Salt
1/2 tsp
Black Salt
1/2 tsp
Turmerics
1 tsp
Baking Soda
1.5 tbsps
Green Chutney: Freshly Prepared
1/2 tsp
Salt
1 tsp
Chat Masala Powder
1/4 tsp
Hing
1 tbsp
Fresh Tamarind Pulp
1.5-2 tbsps
Fresh Lemon Juice
1 Handful
Fresh Mint Leaves: Roughly Chopped
4-5
Garlic Cloves
Cooking instructions
* Step 1
To begin with: Let’s prepare the Green Chutney first-
For that, add in all the required ingredients for the same aforementioned in a blender jar & purée it to a nice thick & smooth paste- Set Aside for its later use in the recipe & get ready with the rest of the arrangements for the same
* Step 2
Next for the Phulki Batter: Add in a mixing bowl- All the aforesaid ingredients required for it & whisk/beat it well enough until well aerated & fluffy enough to be well blended for the Phulki-
To test the same whether it’s been well beaten or not, in a bowl full of water add a couple of drops from this batter- If it’s seen afloat, then we’re done with it, cover it to set aside for about 10-15 mins time
* Step 3
Next: In the interim, let’s prepare the Chatpata Paani for the same-
For that add in a large mixing bowl- All the aforesaid ingredients & mix well together until nicely combined and well blended to get finely incorporated- Cover & store it in the refrigerator till we’re done with our Phulki
* Step 4
Heat up a frying pan/wok/kadhai, over the medium-high flame- Add in the required/sufficient amount of cooking oil for deep fry the Phulki-
Now, drop into it a very small portions from our batter & reducing the heat to the medium-low at this point-
Deep fry them until golden browned evenly
* Step 5
Once well fried- Strain them all into a separate plate/dish and immediately soak them into a bowl full of water in the RT just not more than 30-40 secs time then, pressing them gently in between your palms, directly drop them down into our prepared Chatpata Paani
* Step 6
Immerse them gently into it to be well soaked in the same-
Our absolutely gorgeous looking, DELISH- Immensely Chatpata Paani-Phulki is ready to be served now, chilled…
ENJOY….
Note: if there is a photo you can click to enlarge it
2 . 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
3 . Apples Peanuts Masala Chaat
Apples Peanuts Masala Chaat
The most delectable way to have both the fruit & enjoy the chat to its fullest
A Must Try
Ingredient
1/4 Cup
Groundnuts: Gently Toasted
1 tsp
Black Salt
1-2 tbsps
Honey
1 Cup
Fresh Plain Hung Curd
1 tbsp
Fresh Lemon Juice
1/4 Cup
Fresh Pomegranates Aerials
1.5-2 tbsps
Fresh Coriander Leaves: Finely Chopped
1 tsp
Roasted Cumins Powder
1/2 tbsp
Black Peppercorns: Freshly Cracked
1 tsp
Chat Masala: Optional
1 tbsp
Fresh Ginger: Finely Grated
1/8 Cup
Fine Sev: Optional (Garnish)
Cooking instructions
* Step 1
In a large mixing bowl: Add in all the aforementioned ingredients, one by one and mix everything well together-
Spice it up with mentioned ones too…
Give it all a really good mix & it’s ready to be served now
* Step 2
Transfer it to a separate serving bowls/platter or specifically, to make it look & feel more authentic street-side Chat like…in the ‘Pattals’ and simply ….ENJOY…
Note: if there is a photo you can click to enlarge it
4 . Egg Omelette Waffles (Savoury Waffle) 🧇
Egg Omelette Waffles (Savoury Waffle) 🧇
Waffles Omelette is the FUSION of our Indian & Western Cuisines.
The minimal spices & fresh veggies used in it, give it the very Indian Taste & the Waffle shape gives it its unique Western look…
A Super Perfect Breakfast Platter it is, undoubtedly !!!
Ingredient
1 tbsp
Fresh Milk: Boiled and RT
1 tbsp
Tomato Ketchup: Optional
1/2 tsp
Red Chilli Flakes: Optional
1/4-1/2 Cup
Grated Cheese: Any
Cooking instructions
* Step 1
First Up: In a large mixing bowl- Add in all the aforementioned ingredients and mix everything well together until nicely combined and well blended, except the eggs, milk & grated cheese at this point
* Step 2
Now in that- Add in the remaining ingredients ie. eggs, milk & mix well together with the rest firstly & then, at last the grated cheese with a final good mix in it-
Let it rest, with the cover on for about 10-15 mins time (optional though) but it’s always good to follow this step to get nice, moist & fluffy eggs omelette waffles
* Step 3
* Step 4
Preheat the waffle maker machine for 10 mins time. Sprinkle some oil spray on its both sides (though these are the non-stick ones, yet greasing it beforehand makes the work much easier & hassle free)-
Pour in each time 2-3 big ladles full of the prepared eggs mixture & close it to cook evenly until its green lights are on automatically
* Step 5
Depending on the sizes & shapes of your waffle maker machine, If you find that it needs to be flipped over its other side Please do so to get it properly & evenly well cooked & not remain undercooked by any means or feel soggy & raw while having it
* Step 6
Once that’s done take it out & place it on your serving platter or plates, garnish it your own way & enjoy your breakfast, brunch or evening snacks with the same…ENJOY
Note: if there is a photo you can click to enlarge it
5 . Dhaba Style: Chicken Keema Masala with Masala Puri
Dhaba Style: Chicken Keema Masala with Masala Puri
Just know, it’s a DELISH....
Prepare it yourself once with the same combo, you’d getta know that
Ingredient
750 gms
Chicken Mince/Keema
3 tbsps
Ghee
2 tbsps
Butter: Any- White or Normal
1 tsp
Cumin Seeds
10
Cloves
4-5
Green Cardamoms
1.5
” Cinnamon Stick
1 tbsp
Ginger Paste
1 tbsp
Garlic Paste
1 Cup
Fresh Tomato Purée
1/2-3/4 tsp
Turmeric Powder
1 tsp
Red Chilli Powder
1 tbsp
Kashmiri Red Chilli Powder
1 tbsp
Cumin Powder
1 tsp
Coriander Powder
1 tbsp
Garam Masala Powder
1 tsp
Carom Seeds
1-1.5 tbsps
Ghee/Cooking Oil/Veg. Shortening- (Moiyan)
1/2 tsp
Turmeric
1/4 tsp
Hing/Asafoetida
1 tsp
or To Taste Salt
Cooking instructions
* Step 1
For the Masala Puri Dough: Add in a large mixing bowl- All the aforesaid ingredients altogether except the water-
Mix well together until nicely combined and well blended when still dry and then, gradually add in water to it to knead it to a soft & semi-soft dough-
Cover it & set aside for about 30-45 mins time
* Step 2
In the interim: Let’s prepare the Keema Masala Curry- For that, we need to get ready with rest of the ingredients required for it at the outset-
Cut up & chop all the veggies that’s required to be, get the dry & wet & tempering spices readily available for the smooth furthering of the rest of the cooking process
* Step 3
Next, in a mixing grinder jar- Add in the chopped tomatoes & get a nice & smooth purée out of it, set aside-
Then, heat up a frying pan over the medium flame and add in the required amount of cooking oil to it-
Add in the tempering spices to it & wait until they all turn fragrant-
In goes the chopped onions, 2G Paste & the slit/chopped green chillies-Sauté until they turn soft & lightly golden browned
* Step 4
In goes the seasonings that’s required & aforesaid, freshly prepared tomato purée & rest all other dry & wet spices- one by one-
Sauté all nicely until they’re well blended & finely incorporated into the gravy mixture, the raw smells from them should be well absorbed and gone completely once finely cooked together
* Step 5
Add in the chicken keema to it at this point & continue sautéing until nicely combined and well incorporated into the entire mixture so far-
Maintain the flame to the medium-high & let the moisture/water content of the chicken evaporate completely-
Add in the well beaten curd into it along with some more hot/warm water for the chicken keema to slow cook nicely along with the rest of the gravy mixture, cover up the pan
* Step 6
Reduce the flame to low-medium and cook the same for about another 10-12 mins time-
Once that’s done checkout the seasonings & if it’s all nicely cooked, adjust it accordingly if it requires a little more time to be properly done-
Finally, add in the freshly cracked black peppers and the finely chopped coriander leaves-
Give it all a really good mix, turning off the flame, cover it back & allow it to rest on the hot oven for another 10 mins time before serving it piping hot
* Step 7
Transfer it now, to a separate serving bowl/plate/dish-
Garnish it your own way, if you’d like to go with a dash of freshly squeezed lemon juice on it with some more freshly chopped coriander leaves & a dollop of butter and a little bit of fresh cream-
Please go ahead with doing so-
I mostly, wanted it to keep it a bit rustic hence, didn’t use the fresh cream at all
* Step 8
Plate it out- Give it a final garnish your own way and it’s now the time to relish this DELISH on a weekend Sunday Brunch or well, use your own discretion for the same
Note: if there is a photo you can click to enlarge it
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