Bengali Vegetable chop ~ Second version

Vegetable chop are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner or lunch. I tried to make vegetable chop in the way of my friend Deepasri from Hamaree Rasoi.

Recipe Source :- Hamaree Rasoi

Ingredients :

For stuffing ~

Carrot - 2 large
Beetroot - 2 small
Ginger paste - 1 tbsp
Peanuts - 2 tbsp, halved (optional)
Bhaja Masala - 3-4 tsp
Green chilli - 1-2, chopped
Raisin - 9-10
A pinch of black pepper powder
Sugar - 1/2 tsp
Salt - To taste

For outer coating ~

Potato - 2-3
Bread -  1 piece
Bread Crumbs - 1/2 cup
Red chilli powder - 1 tsp
Sanbar powder - 1 tsp
Garam masala powder - 1 tsp
Salt to tatse
White Oil - 1 cup (for deep frying)

Method :

Properly washed the carrot and beetroot. Peel off the outer part of vegetable. Then grated both of them.

Heat 1 tbsp oil, firstly add peanuts, fry for 5 mins. Keep aside. Then add chopped green chilli,grated carrot,beetroot and salt, stir fry on medium to high flame till evaporate the water. Now add red chilli powder, sambar powder, bhaja masala, garam masala powder, raisin and sugar. Mix it well. Remove from heat and cool down.

Boiled the potatoes until they are tender. Once cooked, drain the water and let the potatoes cool down.Peel the skin off and mash the potatoes.

Soak a piece of bread in water and sqeeze out the water by pressing your plam. Now mix the bread with mashed potato and add all the powder, mix it properly.

Now make the chop, take a big size of potato dough. Flatten the ball with your fingers in the shape of a bowl. Stuff 1 tsp filling mixture into it, seal the dough into all the sides. Roll these balls on the breadcrums to coat properly.

Heat the oil on medium high heat in a frying pan. To check if the oil is ready, put one drop of outer part in the oil, it should come up right away, then add 2 chops at a time and fry on medium flame. Fry the chops from both the sides until they are golden brown.

Remove with spoon and keep aside in a plate lined with paper towels to drain excess oil.

Repeat this until all the chops are done. Serve hot with Tomato Sauce.

Njoy!!!!!!!

Note :

Bhaja Masala (Roasted Spices )

Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red
chillies) on low heat till jeera turns brown and chillies dark red.
Remove from heat and grind (use a coffee grinder). May be preserved for long periods and used for different preparations.

Tips:

1. If the oil is not hot enough, the patties will break.

2. You can always change the shape of the cutlets to your desired

shape.

Sending this to Indrani's "Spotlight : Healthy Snacks" hosted by me, Jagruti's "JCO-Monsoon of India" hosted by Sayantani, Radhika's "Let’s Cook #18 ~ Starters  Appetizers"

Chicken Hakka Noodles

Another Indo-Chinese favorite among many of us is the Hakka Noodles. Noodles tossed with garlic, lots of veggies, chicken and sauces stirred up together makes this a colorful complete meal or snacks or breakfast for any day of the week. Easy, quick to make, it is one of those delicious indo-chinese dish which plays a important role in my house. I am sure it must be in yours too, especially if you have kids around.

Ingredients :

Chicken cut in stripes - 1/2 cup
Egg Hakka noodles - 1 packet
Carrots cut in stripe - 3/4 cup
Green Capsicum - 1/2 cup
Onion - 1 medium, finely sliced
Green chillies slit - 3-4
Garlic Cloves - 3-4, finely chopped
Soy Sauce - 1 tbsp
Tomato sauce - 2 tbsp
Chilli sauce - 1 tbsp
Black Pepper Powder as per required
Salt as per taste
Oil as per need

Method :

Cook Noodles in a large pot of boiling water until tender, 8 to 10 minutes. Drain, immediately sprinkle little oil to prevent sticking together. Turn off the heat and drain off the water in a colander and rinse the cooked noodles under cold water.

In a wok, heat some oil. Add Chopped garlic, green chillies, onions and all the chopped veggies and stir fry them on high flame, keep tossing for 5 minute.

Now add the soy sauce, tomato sauce, chilli sauce,shredded chicken. When the veggies are half done, add the noodles and stir well.

Adjust the salt. Sprinkle some pepper too. Mix them really well untill all the noodles get nicely coated with sauces and the veggies.

Serve immediately with sliced fresh cucumber and onion..

 

Sending this to Indrani's "Spotlight : Healthy Snacks" and Swathi's "Favorite Recipes Event: Pasta or Noodle Dishes" event and Shama's "Re-announcing Fast Food Event" event



Daler Bora (Spicy Lentil Fritters)

Daler Bora or Masala vada means spicy lentils fritters is always my favorite rainy day snacks. Sometimes mom used to prepare when there is nothing as side dish for daal and rice. I prepared at home some spicy snack with hot tea as evening snack and everybody liked it a lot and it is very easy to prepare too.

Ingredients :

Chanar dal - 1 cup
Matar dal/Split peas - 1 cup
Onion - 2, finely chopped
Green chilli - 4-5, finely chopped
Ginger paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Roasted cumin-coriander powder - 1/2 tsp
Sugar- 1/4 tsp
Baking soda - 1/2 tsp
Salt to taste
Coriander leaves - 1 cup
Oil to fry

Method :

Soak the dal for atleast 4-5 hrs or overnight.

After drain the extra water lentils and then make a smooth paste.

Mix finely chopped onion, green chilli, ginger paste, all dry powder, sugar, baking soda and salt, coarsely mix all of them to a thicker consistency. Keep aside for 15 mins. 

Heat oil in deep frying pan or kadhai. Use a spoon to release small amount of prepared lentil mix on the hot oil. Mind the temperature of oil. It should not be very hot or less. Fry till golden brown.

 

Serve with sauce as starter or with rice and dal as a great side dish. 

Sending this to Radhika's "Let’s Cook #18 ~ Starters / Appetizers", Indrani's "Spotlight : Healthy Snacks" hosted by me and Jagruti's "JCO-Monsoon of India" hosted by Sayantani

Mochar Chop (Banana Flower Croquettes / Cutlets)

Mochar Chop is one of popular evening snack in Bengali Delicacy, a compliment to hot cup of tea or coffee and even a great starter which never fails to leave the feeling of wanting more. Banana flower is very nutritious and healthy. The edible part is the inner soft portion.

Ingredients :

For the filling ~

Banana flowers -  2 cups, chopped
Ginger paste - 1 tbsp
Green chilli paste - 1 tsp
Salt - 1 tsp
Sugar- 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Roasted Cumin powder - 1 tsp
Besan - 1 tbsp
Bread crumb as required
Refine oil as required (For deep frying)

For battar ~

Corn flour - 2 tbsp
Rice flour - 2 tbsp

Method :

Remove the outer purple covers one by one and take out the real flowers, till you reach the yellow coloured inner flowers. Discard the outer covers and center portion.Chop the flowers finely. Soak in turmeric water for about 5 - 6 hours.

Drain,wash and put it in a pressure cooker with water. Add salt and turmeric powder and cook till done i.e. at least 15 minutes, after the first whistles, on low heat.

Drain the banana flower on a sieve and sqeeze out water, by pressing with large spoon.
Peel and boiled the potatoes and mash after boiling.

Heat oil in a pan add boiled mocha, mashed potato, salt and all dry ingredients except bread crumb and besan. Stir at low flame until all the moisture content is completely gone. Remove the heat and cool the mixture.

heck for salt When it is cooled, make small oval shape of it.

In a bowl take corn flour, rice flour and water, mix a battar. Dip the oval  shaped cutlets.

Lay the bread crumbs on a plate and coat the patties with crumbs on both side, shed any excess crumbs.

Heat oil in a non-stick pan on medium heat and shallow fry until lightly brown on both sides. Drain on to paper towels.

Serve hot with tomato sauce.

Sending this to Indrani's "Spotlight : Healthy Snacks" hosted by me, Jagruti's "JCo-Monsoon in India" hosted by Sayantani and Radhika's "Let’s Cook #18 ~ Starters / Appetizers" event



Stuffed Pepper/Mirchi Pakora

  Monsoon is monsoon wherever you are. I guess everybody like me drool for hot & spicy pakodas accompained by a sip of masala chai. Monsoon is a season when you want to satisfy your tongue with some tangy & chat pati recipes.

  With the Monsoon comes those Street Food stalls serving pipping hot fried crispy treats, steaming hot & spicy foods and popular hot beverages like Masala Chai and coffee.
These comfort foods give you that warm feeling inside and make any rainy day perfect.

  Pepper or mirchi pakoras are stuffed with potato, dipped in gram flour batter and fried to golden perfection. These delectable Mirchi Pakora can be served as elegant starters or as side dish with meal. Pakoras are delicious paired with a cup of hot spicy Indian Chai on a rainy day..

Ingredients :

Peppers - 4

For the Stuffing:

Potatoes - 2 medium
Onions - 1 medium
Green chilies - 2 long
Ginger paste – 1tsp
Amchur / Dry Mango powder - 1/2 tsp
Salt to taste
Chili powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric powder  a pinch

Oil - 2 tbs

For the batter :

Besan / Gram flour -1 cup

Cornflour 1/4 cup
Rice flour - 3 tsp

Baking powder – 1 tsp

Chili powder - 1/2 tsp
Water - 3/4 cup
Oil - 2 tbsp
Salt to taste

Method:

Wash, wipe and slit the chilies along the length. Remove seeds from the chilies.

Peel the potato, boil and mash well. Chop onions, green chilies, ginger.

Heat oil in a non stick pan, add onions, green chilies and ginger. Fry till light gold. Add mashed potatoes, salt, chili powder, garam masala powder. turmeric powder, and mango powder. Mix well and allow to cool.

For the Batter:

In a bowl mix all the ingredients listed for the batter into a smooth mix. Adjust spice and salt.

 For the pakoras: 

Heat the oil for deep frying.

Fill up with the aloo masala inside the pakodas and keep aside.

Dip the stuffed peppers into the batter and gently drop in hot oil.

Deep fry two at a time, till golden brown.  D

rain on a kitchen towel.

Serve hot with tomato sauce.

 

 

Sending this to Indrani's "Spotlight: Healthy Snacks" hosted by me, The Pumpkin Farm's "Kids Delight - Warm foods to beat the rain", Radhika's "Let’s Cook #18 ~ Starters / Appetizers", Tomato Blue's "Dish It Out With Potatoes And Bell Peppers" and Jagruti's "JCO-Monsoon of India" event





Tiranga Idli ~ Independence Day Special

Happy Independence Day

The Independence Day in India is celebrated every year on the 15th of August in honor of the birthday of the nation. On 15th August 1947, India achieved her independence from British rule and became a sovereign nation.

On the eve of 15th August 1947, India tricolor (Orange, green and white) flag was first hoisted by Jawahar Lal Nehru, the first Prime Minister of India, at the Red Fort of Delhi.

        

        I am paying a tribute to our great freedom fighters in my own small way, just thought of posting the tiranga idlis on this special day in my blog…..I love my country as much as all of us do and A Happy Independence Day to all the Indians…..

Ingredients :

Rice – 2 cups
Urad Daal (white) – 1 cup
Coriander puree (for green colour) – 1 cup
Carrot puree (for orange colour) – 1 cup
Salt to taste

Method :

Wash and soak the daal and rice separately with 2 tsp methi seeds each bowl overnight or for about 6 to 8 hours. 

Now grind rice coarsely in a blender. Next grind the daal into a smooth and bubbly paste. Mix both the blended

mixtures to form a batter and grind them together again. Add salt and set aside in a warm place for 8-9 hours or overnight for fermenting, I place it in my microwave generally overnight (switch off mode). Now next morning, the idlis are ready to be cooked; you will see the batter is well fermented.

For tiranga Idlis –

Take 3 different bowls and put batter in equal portions in to.

For Green colour – Add coriander puree to one bowl.

For Orange colour – Add carrot puree to the bowl.

For White colour – Use the basic batter mix.

Microwave idli makers are two plate stacked on top of each other, cooking 8 idlies at a tin. Place 1/4th cup of water in the bottom tray of the microwave idli maker. Pill all the colours in the idli holder separately.

Cover with the lid and microwave at full power for 4-5 minutes.This time varies as it depends on the make and model of the microwave oven. Check to see if the idlis are done by inserting a knife or fork in the idlis. If the knife or fork does not come out clean, then microwave again for 1-1.5 minutes.

Serve hot with sambar, Coconut Chutney. Enjoy!!!!





Sending this to Vardhini's "Show Me Your HITS – Rice", Preeti's "Jashn-E-Azadi", anu's "South Indian Cooking" (SIC) Series Event - # 1" event, Jiya's "Lets Party - Festive Spl", Sharan's "Celebrating Independence Day" and Sun moon and potatoe's "Celebrate - 15th August" event