Fried Ice Cream

The name itself is so much interesting that you can not just avoid testing it. This is a very famous Mexican dessert generally coated with something as the outer layer to prevent the ice cream from melting even though you fry it.

Lets check out quickly how I made it.

Ingredients:

• Vanilla Ice Cream
• white bread
• chocolate syrup
• plastic wrap
• Oil to deep fry

Procedure:

• First cut all the edges of the bread and roll it slightly with a roller.
• take two breads and roll it.
• put one scoop of ice cream in the middle of one bread.
• put another bread on top of it and with the help of your palm completely cover the ice cream and give it a round shape. Please take some water if you cant seal.
• now put that wrapped ice cream in a plastic wrap and close it tight. This is not mandatory but this step will ensure that there will be no leak in the bread wrap.
• now put that wrapped ice cream in the freezer for at least 3 hours.
• take a frying pan and heat up some oil. make sure to add enough oil so that the ice cream can deep their completely.
• now add the wrapped ice cream and fry until golden. Make sure to fry it in high heat. if you fry it in low heat and for longer time then the ice cream will melt.
• take it out in a plate and add chocolate syrup and serve it hot.
• it will be hot and crispy form outside and cold and creamy from inside. Enjoy it with your friend and family.

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Chili Chicken

Every recipe has a story. Either it's your story of cooking or it's the history of how it's been introduced. This very common recipe is really close to my heart because it's my...no no let me rephrase, it's our story. We, the famous 2002 English coaching batch, an inseparable group of friends.
Let me go back to 2002 . We were then at 11th standard and we used to go to our English coaching classes together. There used to be not so very famous restaurant nearby the coaching center and we all loved to visit that place.A small restaurant with a few sitting arrangement but with very nice ambiance.Majestic...that's the name of the restaurant.Any birthday party or just for having a meal together...our destination was Majestic. Our money was limited on those days.we used to collect money and share food with each other and whatever we ordered one thing was must, is chili chicken. Frankly speaking that's the best chili chicken I have ever had. Not only because I was having that with my buddies but also because the restaurant really made that uniquely delicious.
Today in 2015 most of my friends are busy with their own life,so I want to dedicate this chili chicken recipe to our English coaching batch so that at least for a second they can ride the time machine with me and can go back to our teenage one more time.

Ingredients:

• Boneless chicken pieces 250gms
• 1 Egg
• 1/2 teaspoon chili flex
• Cornflour 1 cup
• Sliced Onion 1 cup
• Sliced Red Capsicum 1/2 cup
• Sliced green Capsicum 1/2 cup
• Green chili 8-10
• Soya Sauce 2 teaspoon
• Sugar 1/2 teaspoon
• Tomato Sauce 1/2 cup
• Chopped Spring Onion(optional)
• Lemon juice 1 teaspoon
• pepper powder 1/2 teaspoon
• Chopped garlic 2 teaspoon
• Oil to deep fry
• Salt as per taste

Procedure:

• Marinate the chicken with lemon juice,chili flex,1 teaspoon soya sauce,1 teaspoon chopped garlic,1/2 teaspoon black pepper and salt(as per taste) for 30-40mins.

• Break one egg in a separate bowl and beat it well. Now pour half of the egg into the marinated chicken.
• Add about 1/2 cup of corn flour and mix it well. If you see the chicken is not sticking with the mixture then pour another 1/2 cup of the corn flour and mix it well.

• Warm up some oil to deep fry the chicken. Do not make the oil too hot. Now place chicken pieces one by one into the oil.Once it will become golden brown in one side ,flip to the other side and let it become golden brown as well. Do the entire process in medium heat as we want the chicken to be fully cooked.

• Now take a separate non-stick pan and pour about 4 teaspoon of oil into it. Then add chopped garlic.Let it become slightly ping then add the onion. Add sliced onion and toss it for a min or two.
• Then add soya sauce and the sugar.Mix it well and then add all the capsicum and  slices green chili.Let it cook for 4-5mins.We do not want the capsicum to be fully cooked. It should have a crunch in it.
• Then add the tomato sauce,salt and a little water.give it a gentle mix and let it cook for a boil.
• Then add all the fried chicken and toss it around with the sauce. As I love to eat dry chili chicken I made it this way. For those who want chili chicken with gravy will need to add a little more water and after a boil we will add 3-4 teaspoon of cornflour and water mixture(in 1/2 cup of water add 1 teaspoon cornflour and mix it well). once you add that keep stirring the gravy continuously.Once you see the gravy become thick turn off the gas and just before serving add the chicken into the sauce otherwise it will absorb all the juice into it.
• Sprinkle some spring onion or chopped coriander on top and enjoy the yummy chili chicken with your dear one's.

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Beef Boti Kabab

After almost nonstop 24hrs snow fall though of making some hot and spicy dish. As I am not a great fan of tea or coffee, I made Beef Boti Kabab which of course became the showstopper for today.Instead of beef we can use mutton or lamb as well.

Ingredients:

• Beef cubes 300gms
• 1 tablespoon ginger garlic paste
• 2-3 teaspoon green chili paste
• 3-4 teaspoon green papaya paste
• 1/2 teaspoon turmeric
• 2-3 teaspoon plain yogurt
• 3-4 teaspoon lemon juice
• 1/2 teaspoon red chili paste
• Sliced onion 2 cup
• Salt as per taste
• 3-4 green chili
• 3-4 tablespoon oil

Method:

• Take a bowl and add all the ingredients except onion and oil into it. Marinate the meat almost for 4-5hours.
• Now take a non-stick pan and pour the oil into it.Let it warm up a little and then add the 1/2 of the onion slices into it.
• After 1-2 minutes add all the meat one by one and cook it in high flame for about 15mins
• Then cover the lid of the pan and let it cook into low flame for 5-10min.
• Then add the rest of the onion and cook it in high flame for another 10-15min and then your Boti Kabab is all ready to serve.
• Serve it with green salad .

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Macher dimer bora/ Hilsa egg patty

It is really been long that I posted my recipe.I hardly get time to write anything for myself and even if I get I feel sleeping is the best option, because for the entire week I don't get time to sleep properly. And the next thing which comes into our mind after sleep is eating good food. Today I will share a very easy recipe for all of you which is Macher Dimer Bora.Its a very famous Bengali recipe and most of us(Bengali's) knows it. I took Hilsa eggs for this but you can take any fish egg to make it.

Ingredient:

• Hilsa egg 200gms
• sliced onion 1 cup
• chopped green chili 1-2 teaspoon
• chopped coriander 2 teaspoon
• chopped red capsicum 1-2 teaspoon
• turmeric powder 1/4th teaspoon
• salt as per taste
• 2-3 teaspoon oil

Procedure:

•  Take a bowl and pour the egg after cleaning it properly.
• Add all the ingredients into it and mix it really well.
• It might looks like a liquid do not mix anything apart from the ingredients.
• Once you will put into the pan it will come into shape.
• Take a non stick pan and pour the oil into it. let it warm up a little.
• Now pour the mixture like we do a pan cake but in small quantity so it get a shape of a round cookie.
• cook it in high flame for about 5min, then turn it on the other side.let it cook for another 5min then cook it in low flame for another 5-10 mins.
• Serve it with dal,steam rice or just with salad.

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Labongo Lotika

Labongo Lotika is a very famous sweet dish of Bangladesh and West Bengal as well.Labongo is a Bengali word which means clove. The name of the recipe is actually derived from this.It is crispy from outside and soft from inside. It can be made in two ways one is you need to dip it in sugar syrup and second way is without the sugar syrup.Though I made it without the syrup but I will explain you the process with sugar syrup as well. So let's start making Labongo Latika.

Ingredients:


For the dough:

• 2 cup milk
• 2 cup flour
• 1 egg
• 1/4th Teaspoon salt.
• 1/2 cup white oil

 For the stuffing:

• Khoya Kheer 1cup/ Dry milk powder and 2 teaspoon ghee
• chopped cashew 2 tablespoon
• green cardamom powder 1/2 teaspoon
• pinch of salt
• 2 teaspoon powdered sugar

 For Sugar syrup: 

• 1 cup sugar
• 1/2 cup water
• 1-2 cardamom

For deep frying:

• 2 cups oil
  

Procedure:

• Take a container and mix all the stuffing ingredients together. For those who don't have khoya kheer ,they can use 1 cup of dry milk powder with 2-3 teaspoon of ghee and mix it really well. It is a good replacement of khoya kheer.

• Then we will prepare the sugar syrup. Take a pan, add sugar,water and cardamom and put it on medium flame. Let it boil for 5-6min and then transfer it into a bowl.
• Take one non-stick container and put it in medium heat.Add milk and let it boil.
• When the milk start boiling ,add the oil in it and mix it really well.Then switch off the gas, beat one egg roughly and pour it in the milk.The moment you add the egg start mixing the milk instantly  otherwise it will form lumps. Now after mixing it add the flour and mix it with a wooden spoon or spatula.
• Now knead it really good to form a tough dough. Do not make the dough too hard or too soft.You can add water or flour to make it right.
• Divide the dough into 10-12 equal parts.
• Now check the below video to make the Labongo Latika

• Now deep fry those Labongo Latika in medium heat till it become nice golden brown in color.
• After deep frying let it cool down a little and you can serve it likw this only. The other thing you can do is to dip those Labongo Latika in sugar syrup for 2-3 mins. Take it out and place it on a plate. Let the excess sugar syrup get drained. Then finally place it on a serving bowl and enjoy it with your friends and family.

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Veg Manchurian

Veg Manchurian is a very popular Indo-Chinese preparation made with vegetables like carrot,cabbage,capsicum etc.It can be served dry or with gravy.I generally prefer to serve it with 'dry gravy' ,but it is equally good as an evening snacks with tea, without any gravy. For those who loves meat they can make Chicken Manchurian as well. For that just add minced chicken with those vegetables or whatever meat you like. But today we will make it with vegetables only.So lets start making Veg Manchurian.

Ingredients:

For making Manchurian balls:

• 2 cup shredded cabbage
• 1 cup shredded carrot
• 1/2 cup finely chopped capcicum
• 1/2 cup finely chopped onion
• 1/2 cup corn flour
• 1/2 cup of boiled rice
• 1-2 tablespoon flour
• chopped green chili 1 teaspoon(optional)
• 1/2 teaspoon black pepper powder
• salt as per taste
• Oil to deep fry

For making the gravy:

• 1 tablespoon oil
• Chopped garlic 2 tablespoon
• Soya sauce 1-2 teaspoon
• Tomato sauce 5-6 tablespoon
• Red chili paste 1 teaspoon(optional)
• Sugar 1/2 teaspoon
• Salt as per taste
• Chopped coriander 3-4 tablespoon

Procedure:

• For making Manchurian balls , take a container and mix all the ingredients(except oil) from the first section.Then make small balls out of it. Please do not add any water to give it a round shape because all the vegetables will release water from it so we do not need to add water externally. Even if you need it just sprinkle some water from top rather than adding it directly.Smashed the boiled rice as well before adding it.It actually helps the mixture to give a nice binding. If you want you can replace boiled rice with boiled potato as well.
• Now make small balls from this mixture.
• Take a non-stick pan and warm up some oil to deep fry those balls.
• Then deep fry those balls in medium heat till it becomes nice golden brown in color.Then take it out on a separate plate.

• Now for making the gravy , take a non-stick pan and place it in medium heat.
• Add 1 tablespoon oil and let it warm up a little.
• Then add chopped garlic and saute it for 1-2 min.
• Add soya sauce,tomato sauce and chilli sauce one by one.
• Then add salt and sugar.Mix them really well. Finally add chopped coriander and 2-3 tablespoon of water and let it cook for 3-4 mins. Then switch off the gas.
• Do not add the manchurian balls immediately into it. Toss the balls into the gravy just before serving.That way it will remain crunchy even if you serve it with gravy. And I like it that way. I always prepare both of them separately and keep it separate. Just before serving it I toss it into the gravy. Though it's completely your own choice.
• Sprinkle some chopped coriander on top and serve it with noodles or fried rice.

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Dokkhini Pomfret/South Indian Pomfret Curry

"Dokkhini Pomfret" is a special pomfret dish. "Dokkhin" is a Bengali word that means south and "Pomfret" is the name of the fish which is really famous in India.As this kind of preparation are found mainly in Southern part of India so I named the recipe as "Dokkhini Pomfret" or South Indian Pomfret Curry.
This fish is prepared in various way in different part of India. I have already shared two other pomfret recipes but today we will learn to cook pomfret in south Indian style.
It is not only very delicious but also very easy to make.So lets start making 'Dokhhini Pomfret'. 

Ingredients:

• 2 Pomfret( cut it in half)
• Grated coconut 3 teaspoon
• Chopped onion 3 teaspoon
• Chopped ginger 1 teaspoon
• Green chili 2-3
• Poppy seed 2 teaspoon
• Curry leaves 3-4
• Mustard seed 1 teaspoon
• Mustard  oil 2-3 tablespoon
• Turmeric powder 1/3rd teaspoon
• Salt as per taste
• Sugar 1/3rd teaspoon.

Procedure:

• Take a mixture grinder and pour grated coconut,poppy seed,onion,ginger,green chili(optional) and 2-3 tablespoon of water and make a smooth paste.
• Take a non-stick pan and place it on medium heat.
• Add 3-4 table spoon of oil and let it warm up a little.
• Then add curry leaves and mustered seed into it and let it fry for 1-2min.
• Now pour the mixture into it and let it fry for 2-3mins.
• Then add turmeric,sugar and salt and mix it really well.Finally add the pomfret fish and let it fry inside the gravy for 3-4 mins.
• Pomfret is a very soft fish and does not take much time to get cooked.
• Now add little bit of water and low down the heat.Cover it with the lid and let it cook like that for 5-10min.
• If you see the gravy is oozing out some oil from it , that means it's ready to serve.
• Now place it on a serving bowl and serve it with steam rice.

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Chelo Kabab

Today we will learn a very famous Iranian Recipe 'CHELO KABAB'. It is national food of Iran as well. Chelo Kabab is generally served with steamed rice,kababs,egg and fried tomato. I never had a chance to go to Iran and have it there so I don't really know how they prepare it there,  but in Kolkata there is a very famous restaurant named Peter Cat and we used to visit that place quite frequently only for Chelo Kabab.Rather you can say Peter Cat is actually famous for it's Chelo Kabab. As I do not have the option to go to that restaurant now , I started preparing it at home and believe me it comes out really great. Though the ingredient list is a bit longer and it looks like a very long process but actually it is very simple to make. So let's get started. 

Ingredients:

     1.For making Chicken Kabab :

• Chicken Thigh Pieces 250gms(cut it in cubes)
• Ginger-garlic paste 1 teaspoon
• Shredded Mozzarella Cheese 1/2 cup
• Whipping cream 1/2 cup
• Red chili powder 1/2 teaspoon.
• Garam Masala powder 1/2 teaspoon.
• Salt as per taste.
• Oil 2 teaspoon
• Bamboo skewers

     2. For making the Mutton Kabab:

• Mutton Keema /Beef Keema 250gms
• Finely Chopped onion 1/2 cup
• Finely Chopped Coriander(cilantro) 1/2 cup
• Ginger-garlic paste 1 teaspoon.
• Green chili paste 1/2 teaspoon.(optional)
• Turmeric Powder 1/3rd teaspoon.
• Salt as per taste.
• 2-3 teaspoon oil.
• Breadcrumb 2-3 teaspoon(optional)
• Bamboo skewers

     3.For making Rice

• 1 Cup Basmati rice
• Button 2-3 tablespoon
• Chopped parsley or coriander(cilantro)
• Salt as per taste

    4.Additional Item:

• 1/2 Tomato
• 1 Egg

Process:

1.For making Chicken Kabab :

• Take a plate and pour the shredded Mozzarella into it. Rub it with your palm till it become a smooth paste.
• Pour the whipping cream on top of it and mix it well. Then add ginger-garlic paste,red chili powder,salt and the Chicken cubes and mix it well. Marinate it for at least 30mins.

• Preheat your oven at 350 degree Fahrenheit which is 180 degree Celsius.
• Soak your Bamboo skewers in cold water so that it don't get burned while baking.
• Skew all the chicken pieces on the skewer. It completely depends on you how many chicken pieces you want to put on a skewer. I roughly put 10-12 pieces.
• Now place all the skewer on a baking tray.Spray some oil from top and let it cook for 10-15mins.Then turn it on the other side and let it cook for another 10-15mins.

  2. For making the Mutton Kabab:

• Take a bowl and pour all the Keema into it.You can take any meat but red meat is preferable for this.
• Add chopped onion,coriander,ginger-garlic paste,green chili paste,salt and turmeric and mix it well.If you are not comfortable with green chili then do not add it.

• Make a big dumpling with the mixture and put it on the skewer. Spread it evenly on the skewer in give it shape like a sausage.Again the size of it depends on you. I generally prefer to make it smaller.

• If your kababs do not stick on the skewer then you need to add bread crumbs as a binding agent.
• Take a griddle or any non stick pan. Place it on high heat and pour some oil.
• Add all the kabab into it and let it fry until it become light brown all over its body.You need to keep turning them around through out the process.

  3.For making Rice:

• Make nice long rice using rice cooker or whichever way you prefer.
• Then take a non stick pan and place it on medium heat.
• Add all the butter, rice and chopped parsley and give them a gentle mix.
• Add some salt and mix it well.

 4.Additional Item: 

• Take a round shape small oven proof bowl. Spray some oil into it.Break one egg directly into the bowl.
• Sprinkle some salt on top.
• Put it in the micro oven for 30 secs. Do not cook it for more than 30 sec other wise it might burst.
• For the tomato I generally cut it into half and place them in the chicken baking kabab tray and bake them along with chicken. After baking for 10-15mins I fry them with butter. Or the next option fry them in butter directly for 5-10 mins till it become little soft and change its texture.

Now its time to serve our dish. Though the process looks long ,it generally do not take for than 30mins to prepare the whole things if ingredients are ready and  marination was done because all the things runs together.But if you need to spend a little longer time as well for preparing this lovely dish that's also fine.One more important part of the dish is you need to serve it hot. So if you have already prepared your kababs a way before because of time constrains what you can do is take a nonstick pan or a griddle put all the kababs,tomato into it ,spray some oil and let it fry for 2-3 mins. But do not warm it in microwave.You can warm up the rice in microwave but not the kababs.
Now take a serving plate,place the kababs and fried tomato on the sides.Place the egg on top.You can add one cube of butter as well if you want. And serve it hot.

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Potoler Dorma/Stuffed Pointed Guard

'Potoler Dorma' is a traditional Bengali recipe which is actually a fusion of Armenian 'Dolma' and Jewish 'Mahashas'(stuffed vegetable). During the eighteenth century the Armenian,Jewish,Greek and Arab traders used to carry out their business to Kolkata. Specially the Armenian get integrated with Bengali's and they started celebrating their Christmas with them.Gradually they started sharing recipes as well. One of the famous Armenian recipe was 'Dolma' which is nothing but meat and rice wrap in grape leaves.The food loving Bengali's added their own flavor and changes into it and transformed it to the famous 'Potoler Dorma'

Ingredients:

• Pointed guard (Potol/Parval) 10-12 pieces.
• Mutton Kima/Smashed Paneer/Chicken Kima/Smashed fish or shrimp 300gms
• Chopped Onion 1/2 cup
• Onion paste 1/2 cup
• Ginger & Garlic paste 1 teaspoon
• Coconut paste 1/2 cup
• Tomato paste 1/2 cup
• Green chili paste 1 teaspoon
• 1/2 teaspoon sugar
• Red chili powder 1/2 teaspoon
• 1/3rd teaspoon turmeric powder
• 1/3 rd teaspoon cumin powder
• 1/3 rd teaspoon coriander powder
• 1/4 rd  teaspoon garam masala powder(optional)
• 3-4 tablespoon oil.
• salt as per taste

Procedure:

First of all you can make the stuffing as per your choice that's why I have mentioned mutton,chicken,fish paneer all of then in the ingredients list. That means you can pick any one of them as your stuffing.Rest of the process will be same. Today I will make the Dorma with mutton kima.

• First we will make the stuffing. Take a frying pan and place it on medium heat. Add 1 tablespoon of  oil and let it warm a little bit. Then add mutton kima,chopped onion,1/2 teaspoon ginger garlic paste,1 teaspoon of green chili paste,a pinch of turmeric powder and salt as per taste. Mix it really well and let it fry in high heat till it get cooked completely. If you don't want to make it hot you can always decrease the quantity of green chili paste or simply skip it. Now pour the kima in a separate bowl.
• Peel the skin of the pointed guard or parval in alternate fashion and then cut a small portion from the top.
• Now scoop out all the seeds from it. Now do the same for all of them.

• Stuff it with the Kima.

• Take a non stick pan and place it into medium flame. Pour 1 tablespoon of oil and let it warm up. Then add the stuffed Parval one by one. Sprinkle some salt from top and let it fry for 10-15 mins or till it become little soft. Remember we don't want the Parval to become completely soft rather we need a little crunch in it. So do not overcook it.
• Now take out the fried parval in a separate plate and soak the excess oil with a kitchen tissue.
• Again warm up 1 table spoon of oil in a non stick pan and add onion paste in it. Let it fry till the onion will become light pink.
• Then add coconut paste,ginger garlic paste,tomato paste,turmeric powder,coriander powder,cumin powder, red chili powder and sugar one by one. Mix it really well and let it fry in the high heat till it oozes out some oil. Add little bit of water and salt and decrease the flame. Add the fried Parval and let it cook for 5mins in medium heat with the lid on.
• Take off the lid after 5mins and pour Potoler Dorma on a serving bowl.Sprinkle some garam masala powder from top and serve it with steam rice.

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Gajorer Sondesh/Carrot Cake

Subho Bijoya and Eid Mubarak to all my friends. Its almost been a month that I have posted my recipe as I was really busy for moving to my new home in Vernon Hills.Now I am all settled here so I hope that now onwards I will be able to continue my old flow. As we are all in a festive mood , today I will share a sweet recipe "Gajorer Sondesh".

Ingredients:

• Grated carrot 2cups
• 1 cup ricotta cheese or smashed paneer.
• Sugar 1cup.
• Green cardamom powder 1 teaspoon
• Ghee or butter 1 teaspoon.
• Pinch of salt
• 10 resin

Procedure:

• Take a non-stick pan and place it in medium heat. Add grated carrot and let it cook till it releases some water from it. 
• Now add a cup of sugar and a pinch of salt and keep on mixing it till the sugar completely incorporated with the carrot.
• Add the cheese or paneer and keep on stirring the mixture till it releases some oil from and and don't stick on that pan any more. Please check the sweetness at this time and if you want to make it sweeter then just add some more sugar and cook it till the sugar completely dissolve in this mixture.
• Then add cardamom powder and ghee and mix it well.Then pour it in a square nonstick tray and let it cool down.
• Cut it in small square shape and garnish it with resin on top.
• Place this on a serving plate and enjoy it with your friends and family.

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