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Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

14 August, 2013

Chicken 65

14 August, 2013





Chicken 65 is a hot and spicy, deep fried,lip-smacking chicken dish of South India. Thought of making this dish many times but somehow couldn't end up doing it.  It was raining heavily yesterday and so I made this yummy dish and served with hot coffee. It tasted great and everyone in my family enjoyed. Gobi 65, Mushroom 65 can also be made for the veggie lovers. Chicken 65 served in restaurants is usually fiery red in colour due to the addition of red food colour. But I used Kashmiri red chilli powder instead.

Ingredients:

  • Boneless chicken - 250 gms (cut into bite size pieces)
  • Yogurt - 1/2 cup
  • Kashmiri red chilli powder - 1tsp
  • Garlic paste - 1 tsp
  • Salt to taste
  • Maida/All purpose flour - 1 tsp
  • Red colour - 2-3 drops(optional)
  • For marinade:
  • Egg - 1
  • Cornflour - 2 tbsp
  • Kashmiri red chilli powder - 1 tsp
  • Ginger garlic paste - 1 1/2 tsp
  • Salt to taste
  • Lemon juice - 1 tbsp
  • Black pepper powder - 1/2 tsp
  • For tempering / tarka:
  • Oil - 11/2 tbsp
  • Cumin seeds - 1 tsp
  • Musterd seeds - 1 tsp
  • Curry leaves - 15-20
  • Green chillies - 4-5
  • Whole red chilli - 2-3(split in 1/2)

Method:

  1. Marinate the chicken pieces with the ingredients under - for marinade for atleast an hour.
  2. In a bowl, mix yogurt, kashmiri red chilli powder, garlic paste, salt and maida. Keep aside.
  3. Heat oil for frying. Add the marinated chicken pieces and fry on medium heat till the pieces are cooked nicely. Now increase the flame and cook till the pieces turn golden brown in colour.Drain on absorbent paper and keep aside.
  4. Next in a kadhai heat oil. To it add cumin seeds, mustard seeds, green chillies, curry leaves. Saute for a few secs.
  5. Now add the yogurt mixture and the whole red chillies.Stir well. To it add the fried chicken pieces and toss to mix the ingredients well. Toss till the chicken absorbs the yogurt mix.
  6. Remove onto a serving plate and serve hot as an appetizer with lemon wedges and onion rings.













29 July, 2013

Fish Chop

29 July, 2013

Bongs and fish are two synonymous words. They just love fish and eat in various forms according to their mood. It was raining all day through and its being a rainy evening the bong's heart and taste buds are cribbing for some fish chops. I had few pieces of fish in my fridge and so thought of making this fish chops. They are super easy to make and totally addictive. Just try them and N'joy!!

Ingredients:

  • Katla/Bhetki fish  - 1/2 kg
  • Potatoes - 2 (boiled and mashed)
  • Lime juice - 2 tbsp
  • Onion -1 (roughly chopped)
  • Ginger - 1 tbsp (grated)
  • Garlic - 1 tsp (grated)
  • Green chilli - 1 tsp (chopped)
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder  - 1 tsp
  • Garam masala powder - 1 tsp
  • Sugar - 1 tsp
  • Salt to taste 
  • Cornflour - 4 tbsp
  • Breadcrumbs - As required

Method:

  1. Wash the fish pieces and marinate with salt ,lime juice and turmeric powder for 5 mins. Now boil the fish pieces in microwave for 6-8 mins. Cool, mash and remove the bones thoroughly.
  2. In a pan, heat oil and add the chopped onions. Fry them for 5 mins on medium heat.
  3. Now add grated ginger, garlic,turmeric powder, red chilli powder, cumin and coriander powder. Fry them nicely so that the raw smell goes off.
  4. Next add the mashed fish and potato and fry till the mixture becomes completely dry. Add garam masala powder and allow it to cool. Give them the shape of chops of your choice.
  5. In a bowl, add the cornflour with water to make a smooth batter of thin consistency. 
  6. Dip the fish chops in the batter and roll over breadcrumbs. Refrigerate for at least 30 mins.
  7. Heat oil in a wok and deep fry them till both the sides turn crispy brown.
  8. Sprinkle some black salt and enjoy with your favourite sauce or chutney. 

01 July, 2013

Kakrol Pur / Stuffed Teasel Gourd

01 July, 2013

Yesterday I prepared this kakrol pur / stuffed teasel gourd and every one enjoyed it. This is quite an easy preparation, crunchy on the outside and delicious stuffing inside. One of my sisters had come over to my house yesterday and I served her this traditional Bengali starter and it was finished as soon as it was served. So, do try this at home and hope you like it! (And don't forget to comment or subscribe! Njoy!)

Kakrol Pur / Stuffed Teasel Gourd

Ingredients:

  • Kakrol / Teasel gourd - 6
  • Onion - 1 (sliced)
  • Mustard seeds - 2 tbsp (made to paste with 2-3 green chillies)
  • Poppy seeds - 2 tbsp (made to paste)
  • Grated coconut - 1/2 cup
  • Turmeric powder - 1/2 tsp
  • Hing powder/asafoetida - 1/2 tsp
  • Gram flour - 3 tbsp
  • Rice flour - 2 tbsp
  • Sugar - 1-2 tsp
  • Salt to taste 
  • Oil - for frying

Method:

  1. Scrape the rough outer surface of the kakrols with a knife. Boil in slightly salty water in microwave for 7-8 mins or till the seeds become tender.Cut them lengthwise and remove the seeds using a spoon and keep them aside.
  2. Heat oil in a pan. Add sliced onions and fry till they change colour. To it add, poppy seed paste, mustard paste, grated coconut, mashed tender seeds, hing powder, salt, sugar and turmeric powder. Cook them for 4-5 mins stirring continuously or till the mixture leaves the side of the pan. Keep aside to cool.
  3. Stuff the kakrols / teasel gourd with poppy-coconut mixture.
  4. Make a batter with chickpea flour, rice flour, turmeric powder, salt, sugar, baking soda and water.
  5. Heat oil in a deep pan, coat the kakrols in the batter and deep fry them till golden brown.
  6. Serve hot with steamed rice or as a starter.
Kakrol Pur / Stuffed Teasel Gourd-On Plate

Kakrol Pur / Stuffed Teasel Gourd-Fried



31 May, 2013

Bread Paneer Roll - Kid's Special

31 May, 2013

Bread Paneer Roll - Kid's Special

Bread paneer roll is another quick and easy to prepare snack for kids or even when guests arrive and you need to serve them with something which can be made quite easily, yet tastes yummy. I had some paneer in the fridge and so made this rolls with paneer stuffing. You can use chicken mince, mushrooms and make your own choice of filling. Kids would definitely like it as did my daughter. So do try it out! (And don't forget to comment or subscribe! Njoy!)

Bread Paneer Roll - Kid's Special
Bread Paneer Role

Ingredients:

  • Crumbled Paneer/ cottage cheese - 1 cup
  • Onion - 1 (finely chopped)
  • Red chilli powder - 1/2 tsp
  • Cumin/jeera powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Fresh coriander leaves - finely chopped
  • Tomato sauce/ketchup - 1 tsp 
  • Mayonnaise - 1 tsp
  • Salt to taste 
  • Sandwich bread - 5 slices
  • Butter to toast

Method:

  1. Place crumbled paneer in a bowl. To it add finely chopped onion, red chilli powder, cumin powder, garam masala powder, salt, chopped coriander leaves and mix nicely using the fingertips.
  2. Next add the tomato ketchup, mayonnaise, ginger garlic paste and again mix well with fingertips.
  3. The stuffing/filling is ready.Keep aside.
  4. Take the bread slices and cut the brown sides of the bread.
  5. Now with a rolling pin, roll each bread slice as thin as you can.
  6. Place some filling on one side of the rolled out bread and gently roll in from one end and roll it all up.
  7. Repeat the same process with the other bread slices.
  8. Next wrap the bread rolls tightly with a damp kitchen towel for 15-20 mins.
  9. Butter up the rolls on all sides.
  10. Roast them in a pan lightly so that all the sides gets browned.
  11. Cut the rolls in half and serve with tomato ketchup.
  12. Yummy,isn't it? So just N'Joy!!
Bread Paneer Roll - Kid's Special-Preparation

Bread Paneer Roll - Kid's Special-Finishing

Bread Paneer Roll - Kid's Special-Frying

Bread Paneer Roll - Kid's Special-Plate


30 April, 2013

Enticing Ghugni/Chana Masala/Chickpea Curry

30 April, 2013

Enticing Ghugni/Chana Masala/Chickpea Curry

Sorry, I could not write for quite a few days as I was suffering from fever. So, I made ghugni to enhance my tastebuds. Ghugni /Chana masala is mostly served as an evening snack or as an accompaniment with rotis/parathas for breakfast.This is a very famous Bengali delicacy. On most Sundays, ghugni/aloo dum with luchi (poori) is a very common breakfast in our family as well as most of the other Bong families. The dish is so flavourful, that you will crave for more. Do try it out and hope you like it! #ProudtobeaBong. (And don't forget to comment or subscribe!! Njoy! )

Enticing Ghugni/Chana Masala/Chickpeas Curry


Ingredients:


  • Dry yellow/ peas/chickpeas - 1 cup
  • Onion - 1(chopped)
  • Tomato - 1 (chopped)
  • Green chilli- 2-3(chopped)
  • Ginger garlic paste - 1 tbsp
  • Tomato puree - 1 tbsp
  • Oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Turmeric powder - 1 tsp
  • Red chilli powder -1 tsp
  • Cumin powder - 1 tsp
  • Salt to taste
  • Sugar - 1 tsp
  • Garam masala powder -  1 tsp
  • Fresh chopped coriander, lemon wedges - for garnishing

Method:


  1. Soak the chickpeas overnight. Wash them nicely and pressure cook with a cup of water and cook till three whistles and switch off the flame.
  2. Saute cumin seeds in hot oil and when it crackles, add chopped onions and green chillies and fry them till it turns tender.
  3. Add tomatoes,ginger garlic paste, tomato puree, salt, sugar, spices and cook till the mixture turns mushy and gives out oil  from the sides.
  4. Next add the boiled chickpeas and stir for a few mins. Now add about a cup of water Let simmer and cook till the chickpeas turn soft and tender. You can also pressure cook to one whistle and switch off. Check the consistency of the gravy and add garam masala powder and mix well.
  5. Garnish with chopped coriander, green chillies and onion rings . Serve hot with pooris or rotis.

01 April, 2013

Chicken Tikka

01 April, 2013

Chicken Tikka

After yesterday's chicken rezala, my tummy was craving for something dry and tasty. So,  I thought of making chicken tikka with simple and fragrant pulao. Boneless chicken pieces are grilled till they turn crispy from outside and tender from inside. To keep the tikkas succulent, chicken is marinated with cream, cheese and eggs and flavoured with ginger and garlic pastes. Vegetables are also inserted into the skewers to make it healthy and colorful. Hope you like it! (And don't forget to comment or subscribe!! Njoy!!)

Chicken Tikka

Ingredients:


  • Boneless chicken- 500 gm. (Cut into 2" pieces)
  • Capsicum-1 (Large)
  • Tomato-1 (Large-Cut into 1" pieces)
  • Onion-1 (Large-Cut into 1" pieces)
  • Chaat masala & lemon juice- To sprinkle

1st Marinade:

  • Vinegar- 2 tbsp.
  • Ginger-Garlic Paste- 2 tbsp.
  • Salt to taste

2nd Marinade:

  • Thick yoghurt- 1/2 cup (Hung for 15 minutes)
  • Thick cream- 1/4 cup
  • Any type of processed cheese- 30 gm. (Finely grated)
  • Egg- 1
  • Cornflour- 1 tbsp.
  • Green chillies(Chopped) - 1 tbsp. (Optional)
  • Coriander leaves- 2 tbsp. (Finely chopped)

Method:

 1. Wash and pat dry the chicken pieces. Marinate the chicken pieces with the first marinade for 30 mins.
2. Mix the items of the second marinade in a bowl. Marinate the chicken pieces in this mixture for 2-3 hours.
3. Arrange the chicken pieces on greased skewers, with the vegetables in between the chicken pieces.
4. Heat the oven or the gas tandoor. Place the skewers on a grill or a wire rack, brushed with some oil. Grill for 15 mins. turning once in between. Cook till chicken turns tender. 
5. Serve hot with rice or rotis. Sprinkle the tikkas with lemon juice or chaat masala. Njoy!!
Note: To cook the tikkas in the oven, place a drip tray under the wire rack on which the tikkas are placed, to collect the drippings.

15 March, 2013

Chilli Paneer

15 March, 2013

Chilli Paneer 

Chilli paneer is one of the most popular Indian dish that we find in Indo-chinese  restaurants. It is also one of the easy-and-quick dishes to whip up when you are short of time and also a great dish to serve at parties as a starter or as a side dish. It is absolutely delicious.
          I got my first Liebster award from Rani at Rani's Gourmet . I was so happy and excited. However, I was even more surprised when I got my second Liebster Award within the same day from Priya at Yummy Foods . I also got one from Real Home Cook Food which I did not update and recently another one from Poornima at Poornima's CookBook. I will write about my Liebster awards in my next post. Hope you enjoy with the chilli paneer! (And don't forget to comment or subscribe!! Njoy!! )   :)

Chilli Paneer



     





Ingredients:


  • Paneer/cottage cheese - 250 gms

  • Onions - 2
  • Capsicum - 1(cut in cubes)
  • Green chillies - 4/5
  • Maida/ All purpose flour - 2 tbsp
  • Cornflour - 2 tbsp
  •  Ginger-garlic paste - 1 tsp
  • Garlic - 5 (crushed)
  • Soya sauce - 2 tsp
  • Vinegar - 1 tsp
  • Tomato ketchup - 2 tbsp
  • Chilli sauce - 1 tsp
  • Pepper powder - 1/4 tsp
  • Oil for frying
  • Salt and sugar to taste
  • Spring onion greens - to garnish

Method:

1. Cut paneer into 1" cubes and keep aside.
2.In a bowl, marinate the paneer pieces with maida, cornflour, ginger garlic paste(1/2 tsp), salt, pepper and little water for 10- 15 mins.
3. Heat oil in a pan and fry the marinated paneer pieces till brown. Drain in a tissue paper and keep aside.
4. In a wide fry pan add 2 tbsp of oil and add chopped green chillies, crushed garlic and onions. Saute till slightly browned.
5. Add capsicum and fry for a minute.
6. Now add the sauces(soya, tomato and chilli sauce), vinegar,salt pepper and little sugar. Stir well until all the veggies are coated nicely.
7. Add the fried paneer cubes and mix well, smothering the paneer cubes with the sauces. Add 1 tsp of cornflour mixed with water and stir well.
8. Remove from flame and garnish with chopped spring onions.
9. Yummy chilli paneer is ready to be served as a starter or as an accompaniment with fried rice or noodles.

Step 2 & 3























Fried Paneer Pieces
Step 4, 5 , 6 & 7

























12 November, 2012

Ajwani Fish Tikka

12 November, 2012

Ajwani Fish Tikka

This is a recipe you all will whole-heartedly enjoy. The ajwain imparts a new aroma to the dish which just takes it to the next level. This is also a great starter for a cocktail party. ( So, don't forget to comment or subscribe! Njoy! Try it out !) Hope you like it!

Ajwani Fish TikkaIngredients:


  • Bhetki fish fillets - 250 gms
  • Salt to taste
  • Black pepper powder - 1 tbsp
  • Lemon juice - 1 tsp
  • Hung curd - 2 tbsp.
  • Kashmiri red chilli powder- 1 tbsp.
  • Garam masala powder- 1/2 tsp.
  • Ajwain powder - 1/2 tsp
  • Chat masala - 2 tbsp
  • Mustard oil - 3 tbsp

Method:

1. Marinate the fish fillets with all the ingredients for 1 hr. 
2. Now grill the fish fillets for 10 mins.
3. Ajwani fish tikka is ready to be served.
4. Serve hot with coriander chutney.



11 November, 2012

Fish Stuffed Egg Devils

11 November, 2012

Fish Stuffed Egg Devils

Egg Devils is the name of a very famous fried snack. However, only eggs gets kind of boring... so a simple stuffing was all I needed. Fish with some spices and eggs- Yum! I made it with my daugter a few days ago. She took this to her friend's house who was ill. She and her friend finished it in a jiffy. My daughter was very happy as her friend enjoyed a lot that day inspite of her fever. It tasted absolutely delicious . Hope you think the same. (And don't forget to comment or subscribe! Njoy!)

Fish Stuffed Egg Devils
Fish Stuffed Egg Devils

Ingredients:


  • Bhetki fish-300 gms.
  • Duck eggs-10 (Hen eggs can also be used)
  • Tuemeric powder-2 tbsp.
  • Garam masala powder-1 tbsp.
  • Cumin powder-1 1/2 tbsp.
  • A few bay leaves
  • Onion-Ginger-Garlic paste- 3 tbsp.
  • Oil- 4 tbsp.
  • A few Biscuits- Crushed
  • Salt and sugar to taste


Method:

1. Marinate the bhetki fish pieces in turmeric powder and salt and keepp for 5 mins. Then, lightly fry the pieces in vegetable oil.
2. De-bone the fish or instead you can use fish fillets.
3. Boil the duck eggs nicely. Boil for around 40 minutes.Occasionally flip the eggs so that the egg yolk remains in the middle. Now cut the boiled eggs into half.
4.  Remove the egg yolk from the egg white and keep aside.
5. Heat oil in a pan. Add onion-ginger-garlic paste, fish, garam masala powder, cumin powder, salt and sugar and cook nicely for 15 mins. Add the bay leaves.
6. When you get an awesome, rich aroma remove the mixture from the heat.
7. Add the egg yolks into the previously made fish mixture. Mix well.
8. Fill the egg whites with the filling (egg-fish). Beat a few eggs in a bowl. Baste the egg whites which have fillings in the egg yolks in the bowl. Coat with the crushed biscuits.
9. Deep fry the egg whites in oil. Garnish with julienne cucumber and tomato. Serve hot.

10 October, 2012

Golden Glazed Drumsticks

10 October, 2012

Golden Glazed Drumsticks

Nowadays, gold is very precious and costly. We need to spend lots of money to possess a little bit of this metal. However, now neither do you need to spend money nor do you need to go out of the house- How??
By simply biting into a piece of Golden Glazed Drumsticks! Be it a romantic night with someone special or a casual party with friends- This is a perfect finger-licking snack or starter. So, start eating!!(Don't forget to subscribe or comment!)



Ingredients:
  • 8 Chicken Drumsticks(lower legs)
  • 2 tsp roasted til (sesame seeds) for garnishing

Marinade:

  • 2-3 tbsp soya sauce,
  • 2 tbsp oil
  • 2 tsp honey
  • 2 tsp lemon juice
  • 3-4 flakes garlic- crushed and chopped finely
  • 1 tsp chilli powder
  • 1/2 tsp coriander powder
  • pinch of red food colour
  • 1/2 tsp pepper
  • salt to taste

Method:

1. Mix all ingredients of the marinade. Marinate drumsticks for 4-5 hours.
2. Place the drumsticks on a baking tray and cook in a moderate hot oven at 200 degree for 20 to 30 mins.
3. When tender, remove from the tray and grill on a rack for 10 mins. or grill in a gas tandoor till tender.
4. Sprinkle toasted sesame seeds. Serve on a platter garnished with bunches of parsley or coriander and lemon twists.

Amritsari Machhi

Amritsari Machhi 

This is a delicious street dish very common in Amritsar. It is a tasty appetizer which can compliment the main course and other dishes really well. It can be garnished with lemon wedges or onion rings, a few greens, a sprig of parsley or mint , lettuce are all great garnish options.Have fun and njoy!! (Don't forget to subscribe or comment!)

Amritsari Machhi

INGREDIENTS:


  • 500 gms. fish (boneless, cut in 2" pieces     

       1st  Marinade:

  • 2-3 tbsp malt vinegar/ 2tbsp lemon juice
  • 1/2 tsp chilli powder
  • salt to taste

2nd Marinade:

  • 2 tbsp ginger-garlic paste
  • 1/2 tsp ajwain (carom seeds)
  • 1/4 tsp chilli powder
  • 3tbsp besan (gram flour)
  • 2 tbsp maida/ cornflour
  • salt to taste
  • few drops orange red colour
  • chat masala to sprinkle
  • oil for frying
METHOD:
1. Wash the fish and pat dry on a kitchen towel.
2. Marinate the fish in the 1st marinade for 1/2 hour
3. Remove the fish from 1st marinade and pat dry again. If there is excess moisture, the fish will not fry crisp.
4. In a bowl, mix ginger-garlic paste, ajwain, chilli powder, salt and colour. 
5. At the time of frying, sprinkle dry besan and cornflour on the marinated fish. Mix well. 
6. Heat oil in a kadhai. Fry 4-5 pieces of fish at a time on medium heat till the pieces are crisp. Drain on absorbent paper. 
7. Arrange fish pieces on a serving platter. Garnish with lemon rings, onion rings and mint leaves. Serve hot  with mint chutney.

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