Bengali Rasgulla

Ingredients :

Chenna : 250 gms. (For chenna recipe please refer this link :  http://swatigreenkitchen.blogspot.com/2013/10/chhena-or-paneer-at-home.html )

Sugar : 1.5 cup

Water : 4 cup
Rose Water : 2 tsp

Method :

1. Mash chenna in bowl to make a smooth dough.
2. Take small portion of chenna and make small balls.
3. Now take sugar and water in a pressure cooker and let it boil on high flame.
4. As soon as sugar syrup starts boiling add 4-5 chenna balls and cover it. (Number of chenna balls depends on your cooker size)
5. Cook it on high flame until one whistle and then let it cook for another 6-7 min. on low flame.
6. Now put water in a wide pan and place pressure cooker in it to cool it down.
7. When it cools down, take out Chenna balls and follow same process with other balls.
8. Refrigerate rasgullas for 4-5 hours.
9. Enjoy chilled rasgullas!!

Nariyal Ladoo

Preparation Time : 10 Min.

Cooking Time : 10 Min.

Complexity : Easy

Ingredients :

Dry Shredded Coconut : 3 cup
Milk : 1 cup

Powdered Sugar : 1 cup
Cardamom Powder : 1/4 tsp
Almonds : 1/4 cup
Pistachio : 1/4 cup

 Method :

1. Boil 1 cup of milk in a heavy bottom pan. When it starts boiling, add 2 cup of shredded coconut and mix well.
2. When the milk gets absorbed in coconut, add sugar and mix well.
3. Stir continuously on medium flame until mixture starts leaving the side of pan.
4. Add cardamom powder, almonds and pistachios and mix well.
5. Turn off the gas and remove the pan from gas.
6. Take a small portion of mixture and make a small ball with your palm.
7. Take remaining dry shredded coconut in a plate and roll the balls in shredded coconut to make ladoos.

Masala Peanut in Microwave

Preparation Time : 10 Min.

Cooking Time : 5 Min.

Complexity : Easy

Ingredients :

Peanuts : 1 cup
Gram Flour (Besan) : 1/3 cup
Salt : as per taste
Red Chili Powder : 1/2 tsp
Mango Powder : 1/2 tsp
Chaat Masala : 1/2 tsp
Asafoetida : 1 pinch
Baking Soda : 2 pinch
Oil : 1tbsp

Method : 

1. Take besan in a large bowl and add salt, red chili powder, Asafoetida, Baking powder and mango powder to it. Mix well.
2. Take peanuts in a bowl and fill it with water. Then sieve peanuts immediately.
3. Add peanuts to besan mixture and mix it well so that peanuts get coated with besan. If some dry besan has left then spread 1-2 tsp of water and again mix it well to cover peanuts with besan.
4. Add 1tbsp of oil to it and mix well.
5. Now spread these peanuts to a microwave safe tray and microwave it for 4 min. Remove tray from microwave and turn the peanuts and microwave it for another 1 min.
6. Remove tray from microwave and add chaat masala to peanuts and mix well.
7. Our masala peanuts are ready. Serve it with coofee or tea.
   
   

Note :

1. You can also deep fry peanuts instead of microwave. For deep frying fry them on medium flame.
2. Microwave timing may vary based on power of microwave. For some microwaves it may need little bit more time. So first check and microwave it again if not done.

Red Kidney Beans (Rajma) Patties

Preparation Time : 10 Min. + overnight for soaking beans

Cooking Time : 30 Min.

Complexity : Easy
Serving : 4

Ingredients :

Red kidney beans : 1 cup

Potatoes, Boiled and mashed : 2

Corn flour : 2 tbsp

Green chili : 2

Onion : 1

Ginger : 1/2 inch piece, grated

Salt : as per taste

Red chili Powder : 1/4 tsp

Coriander Powder : 1/2 tsp

Chaat Masala : 1/2 tsp

Cumin seeds : 1/4 tsp

Oil : to fry

Method :

1. Soak rajma / red kidney beans overnight.  Add soaked rajma / red kidney beans to pressure cooker, along with enough amount of water and salt.
2. Now boil rajma / red kidney beans in pressure cooker. Drain water completely and cool. Pulse in mixer 2-3 times until become coarse.
3. Chop green chilies and onion finely.
4. Heat 1 tsp of oil in a pan. Add cumin seeds and let them sizzle. Add ginger and green chili, saute them for 1-2 min. Add onion and saute until they turn pink.
5. Now add the pulsed rajma, mashed potatoes, chaat masala, coriander powder, red chili powder and salt and cook over low flame for 3-4 minutes. Stir continuously to avoid sticking to the bottom of the pan.
6. Turn off the gas. Add corn flour, mix well and keep aside to cool.
7. Take a small lemon size from the mixture and make into a ball. Flatten it slightly between your palms.
8. Heat a non- stick pan. Shallow fry the patties with the help of oil.
9. Serve hot with tomato ketchup or green chutney.
   

   Note : 

   1. You can either deep fry or shallow fry the patties.
   2. Instead of using corn flour bread crumbs can also be used.
   3. You can add more vegetables (Carrot, Peas, Paneer etc.) to patties.
   4. You can also use these patties to make veggie burger or veggie sandwich.
   
    

   
   

    
    
    

 

 

Paneer Jalfrezi

Preparation Time : 15 Min.

Cooking Time : 30 Min.
Serves : 3-4

Complexity : Easy

Ingredients :

Paneer : 1.5 cups, cut into long pieces

Green Bell Pepper : 1 cup, cut into long strips

Carrot : 1/2 cup, cut into long strips

Tomato : 1/2 cup, cut into cube

Tomato puree : 1/2 cup

Tomato ketchup : 1 tbsp

Onion : 1/2 cup, cut into long strips

Whole red chili : 2

Green chili : 2-3

Ginger paste : 1 tsp

Lemon juice  : 1 tbsp

Dried fenugreek leaves (Kasuri Methi)  : 1/2 tsp, crushed

Cumin Seeds : 1/2 tsp

Turmeric powder : 1/4 tsp

Coriander powder : 1 tsp

Red chili powder : 1/2 tsp (as per taste)

Salt : as per taste

Oil : 1 tbsp

Method :

1.  Heat oil in a wide cooking pan. Add cumin seeds and allow them to sizzle. 
2. Add sliced onion and saute for 5 min. Add ginger paste and saute for 2 min.
3. Add  green chili and whole red chili and saute for 2 min.
4. Add turmeric powder, coriander powder and red chili powder and mix well.
5. Add tomato puree and cook it for 5 min. Add carrot and green bell pepper and cook covered on medium flame.
6. Add tomato ketchup and mix well. Add paneer pieces and tomato cubes and mix well. Cook it for 2-3 min. on medium flame. Add water if required.
7. Now Add salt, lemon juice and dried fengureek leaves mix well. Turn off the flame and serve hot with rotis or as filling wraps.

Tips :

1.  You can add more vegetables of your choice to jalfrezi like beans, red bell pepper and baby corn.
2.  Lemon juice can be replaced with amchur powder (1/2 tsp) or vinegar (1tsp).
3.  Paneer pieces can also be sauteed in 2-3 tbsp of oil till lightly brown before adding to jalfrezi.

 

Baklava

Preparation Time : 30 min.

Baking Time : 30 min.
Baking Temperature : 350 degree Fahrenheit

Complexity : Medium

Serving : makes 24 portion

Ingredients :

For Baklava :

Phyllo Dough : 20 sheets

Unsalted Butter : 1/2 cup, melted

Walnut : 1/2 cup

Almond : 1/2 cup

Pistachios : 1/2 cup

Coconut Powder : 1/2 cup

Cardamon Powder : 1/ tsp

Sugar : 1/3 cup

For Syrup :

Sugar : 3/4 cup

Water : 1/2 cup

Cinnamon Stick : 1 inch piece

Lemon Juice : 1 tea spoon

For Garnishing : 

Pistachios :  1 tbsp, sliced

Method :

1. Thaw the phyllo dough according to manufacturer's directions. When thawed, roll out the phyllo dough sheets and cut the sheets according to the size of your baking pan (Sheets should fit inside the pan). Cover the sheets with damp towel to keep it from drying out.
2. Lightly grease a baking pan. I used 8x8 baking pan.
3. Process or chop nuts in small size. Combine all nuts, sugar and cardamon powder together. Keep aside.
4. Now place a phyllo dough sheet in greased baking pan. With the help of pastry brush, brush sheet with melted butter. Repeat it 7 times until it is 8 sheet thick, each sheet being brushed with melted butter.
5. Place a thin layer of nut mixture over it. 
6. Cover it with 2 more phyllo dough sheets, brushing each sheet with butter.
7. Continue to repeat nut mixture and two buttered sheets of phyllo dough untill all nut mixture is used up. Top layer should be 8 phyllo sheets thick, each being individually buttered.
8. Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown.
9. While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
10. Spoon the cooled syrup over the hot baklava. Garnish with some finely crushed pistachios of desired and let it cool for at least 4 hours.

Tips :

1.  You can use combination of nuts of your choice.

 

Burrito Bowl

Preparation Time : Overnight for soaking black beans
Cook Time : 1 hour

Complexity : Easy

 

Ingredients : 

Sour Cream : 1/2 cup

Tomato Salsa : 1 cup (For Recipe : http://swatigreenkitchen.blogspot.com/2013/11/tomato-salsa-maxican-dip.html)

Corn Salsa : 1 cup (For Recipe : http://swatigreenkitchen.blogspot.com/2013/11/corn-salsa.html)

Tomatillo - Red chili Salsa : 1cup (For Recipe : http://swatigreenkitchen.blogspot.com/2013/11/preparation-time-10-min.html)

Lettuce : 1/2 cup, chopped
Cheese (Optional) : 1/2 cu, Grated

For Beans :

Black Beans : 1 cup 

Salt : to taste 

Water : 4 cup

For Cilantro - Lime Rice : 

Rice : 1 and 1/2 cup, cooked

Lime juice : 1 tbsp (or as per taste)

Salt : to taste

Cilantro : 2 tbsp, finely chopped

For Fajita :

Onion : 1 (Sliced into thin strips)

Green Bell Pepper : 1 (Sliced into thin strips)

Oil : 1 tbsp

Salt : to taste

Black Pepper : to taste

Method :

For Beans :

Soak Black Beans in water overnight. Wash beans properly then add beans, 4 cup of water and salt to pressure cooker. Cook beans over medium flame till 4-5 whistle. When beans are done leave 1/2 cup of water with beans and drain extra water.

For Cilantro - Lime Rice :

Add lime juice, salt and coriander to rice and mix well. Do not add all ingredients together when rice are warm.

 For Fajita :

Heat oil in pan and add sliced green bell pepper and onion to it. Saute them until they become crispy. Take out them in a bowl. Add salt and black pepper and mix well.

Now we have everything ready. Its time to layer them.

Start with a layer of rice followed by black beans, fajita, tomato salsa, corn salsa and tomatillo - Red chili salsa. Top it with some cheese, sour cream and lettuce. Your  Mexican burrito bowl is ready!!

Tips :

You can also use guacamole for toping.