Recipe Of Litti

 Ingredients : For The Dough

• Wheat flour - 2 cups
• Ajwain - 1/2 tbs
• Ghee - 2 tbs
• Curd - 1/2 cup
• Baking Soda - 1/2 tbs
• Salt 

For The Stuffing :

Paneer Pasanda is yet another delicious paneer recipe, which has rich creamy gravy and paneer cubes are stuffed with cashew nut, coriander and pudina (mint) leaves.

Recipe Of Paneer Pasanda

Ingredients : For The Stuffing.

• 200 gms Paneer/Cottage Cheese
• 2 tbs grated Cheese
• 1 tbs raisins chopped
• 6 to 8 Cashew nut , Chopped
• 2 Green Chillis Chopped
• 1 tbsp Chopped Coriander leaves
• 1/2 tbsp Cumin Powder
• 1/2 tbsp Red Chilli Powder
• Salt according to taste
• Oil for frying 
• 1/2 CornStarch
• 4 tbsp water

Recipe Of Bhaja Kumro Patha

Recipe Of Eggplant And Yogurt Dip

 Ingredients:

• 1 Large Eggplant.
• 1 Cup Yogurt
• 1 Onion,thinly sliced
• 3 Garlic cloves,minced
• 1/2 Tbs Turmeric
• Salt & Pepper.
• 2 Tbs Oil.

Recipe Of Eggplant And Yogurt Dip

 Method :

• Make 2-3 cuts in the eggplant before placing it in the baking try. Bake for 30 to 40 mints.
• Remove the skin and chop eggplants into small pieces.
• In a pan add some oil and fry the onions until golden,add garlic and turmeric and saute for another couple of minutes.
• In a bowl combine all the ingredients and mix well along with the yogurt,add salt and pepper according to your taste.Add some green chillies if you want. 
• Garnish it with fried onions and serve with any warm bread.

Recipe Of Eggplant And Yogurt Dip

Recipe Of Dum Paneer

Ingredient :

• Paneer 250 gms ( For home made chhena,you need 2 ltr milk)
• Harissa Paste 1tbs (Paste of red bell pepper with green chillies)
• Curd 1 cup
• Ginger Paste 1tbs
• Cumin paste 1tbs 
• Coriander Powder 1tbs
• kashmiri Lal Mirch 1/2 tbs
• Tomato Puree 11/2 tbs
• Salt to taste 

Method :

• Cut the paneer in small cubes and toss them with little turmeric and salt.
• In a pan take some oil and shallow fry the paneer.Keep them aside.
• In a bowl take a cup of curd and mix it with harissa paste.
• Add oil in a pan and add ginger and cumin paste.Fry the paste till oil appears on the side of the kadai.
• Add the curd and stir for a while,then sprinkle the coriander powder,fry till the mixtures get blended.
• Once done add the fried paneer and mix it well with the gravy.This is the time when you should add some water and bring it to boil.
• Stir well and add the tomato puree and the Kashmiri Lal Mirch powder.Add salt according to taste and cover the kadai with a lid, cook for 10 mints on low flame.
• Serve it with hot paratha or rice.

   

This recipe of Uttapam is taken from Rakhee S.Dutta 's creation of No Grind Dosa Batter. Initially I thought of posting this recipe sometime last week,but couldn't manage my time to prepare this post. I hope she would like it anyways . Rakhee is a very talented and down to earth person.On her blog My World Of Baking And More... She has shared amazing  recipes and really helpful tips for some lovely baked items.

Recipe Of Onion Cheese Uttapam

South Indian Dosa,Idlli and Uttapam are some popular breakfast dishes in every household. Although in market these days different ready to cook items are easily available,but I always prefer homemade batters for such dishes. You can easily make Dosa,Idli , Appe and Uttapam with a same batter. Rakhee has already tried Appe and Dosa, so I choose to make Uttapam with the same Batter.

Recipe Of Onion Cheese Uttapam

 We all know that like other south Indian dishes Uttapam is very popular from the south coastal regions of India. Unlike a dosa,which is crisp and crepe-like, Uttapam is thick base pancake,with toppings cooked right into the batter. Uttapam is sometimes characterized as Indian Pizza. It is often eaten with sambar  or chutney. It can also be made with different toppings as tomato,onion,chilies,capsicum and cabbage mix, other common choices are coconut or mixed vegetables. In most of the South Indian restaurants or cafe you can get a wide variety of Uttapam from plain onion to Onion Cheese , masala onion and so on.

Ingredients  & Method For Onion Cheese Uttapam :

Recipe Of Onion Cheese Uttapam

• Dosa Batter (made with one cup of Urad Dal with one cup of Parboiled Rice and Regular Rice....Soak it for overnight then make a batter in the morning.) 
• Chopped Onion and Tomato ( you can add some chopped chillies as well )
• Heat a griddle or a non stick tava. Take one ladle of Uttapam batter and spread it in a circle on the Tava. 
• Top the Uttapam with onion,tomato and chili mixture.Sprinkle some pav bhaji masala and a pinch of salt on the top of the veggies and Uttapam.Add some oil on the sides and top of the Uttapam.
• Once the base of the Uttapam is cooked well then turn the Uttapam and allow it to cook for another 3-4 mints.
• When The Uttapams are crisp and cooked on both sides,then add some grated cheese on top of the Uttapam and serve hot along with some chutney or sambar.

   

As we all know that Kolkata was the capital of British empire till 1911 and was a colonial city developed by The British East India Company till 19th century. Eventually Britishers left Kolkata but the city couldn't come out of the colonial culture. Kolkata has the largest Anglo community in the World. However the community has been conveniently stereotyped by the media,Christmas in Kolkata goes beyond stereotype. You can enjoy more interesting stories,memoir pieces and essays on Anglo Indian Society in Kolkata in a book called Christmas In Kolkata by Robyn Andrews.

Ingredients For Puri :

• All Purpose Flour 2 cup
• Palang 150 gms
• Ginger Garlic paste 1 tbs
• Salt

Method For The Palang Puri :

• In a blender make a paste of the palang,then in a pan take 1tbs of oil and saute the palang paste in ginger garlic paste.Stir the palang till the paste becomes thick.
• Allow the paste to cool in a bowl.
• Start kneading the flour with the palang paste and knead till you make a soft big ball  of the dough.
• From the dough start making small balls,now roll this lemon size balls into  circles of 3-4 inches of diameter and deep fry them in oil.

Ingredients for the Aloo Dum :

• Potato 1/2 kg
• Coriander leaves 100 gms
• Cumin paste 2 small tbs
• Turmeric
• Salt & Sugar for seasoning
• Oil 2 tbs.   

Method For The Aloo Dum :

• Boil the potatoes and keep it aside, in a pan heat 2 tbs oil and add the cumin paste stir for 2-3 mints then add the potatoes. Saute the potatoes with the Coriander paste and season it with turmeric,salt & sugar. Stir for 5-6 mints and ladle it down in a bowl.  

Recipe Of Palang Puri With Dhania Aloor Dum

Serve it with the Palang Puri or Regular Puri it makes a great combination.

Recipe Of Cheese Pierogi

 When almost everyone going crazy for Chinese,Japanese and Lebanese food,I decided to check on some other continent delicacies and to my surprise I found Polish food to be quite interesting and simple at the same time. Polish people are extremely fond of Mushrooms and cheese. They combine these two ingredients in almost every food item. Pierogi is a dish which is quite familiar to Momo, generally they make the stuffing with Mushrooms I have decided to use smashed boiled potatoes instead of  mushrooms. The tender cheesy taste of this dish will really refresh your taste buds.   

Recipe Of Cheese Pierogi

 Ingredients For The Dough :

• Flour 2 Cup
• Oil 1 Tbs
• Pinch Of Salt  

Recipe Of Cheese Pierogi

Ingredients For The Stuffing :

• 2 Large Potatoes
• Black Pepper 1 Tbs
• Salt to taste
• Grated Mozzarella Cheese  

Recipe Of Cheese Pierogi

 Method:

• Knead the Flour with a tbs of oil and little salt. Knead the flour till its semi soft
• Once the flour is ready keep it aside
• For the stuffing boil the Potatoes and smash them,add salt and Black Pepper according to the taste.
• Now take the dough and make 4-6 balls out of it. Make sure the balls should have enough size to be stuffed.
• Roll each ball like a small dish and put the stuffing and the grated cheese in it,then seal the edges giving it a boat like shape.
• Now in pan take around 4-5 cups of water and bring it to boil. Start adding your stuffed Pierogi into the boiling water one after the other,boil for at least 5 mints.
• Take them out from the water keep aside in a bowl.
• In another pan take some oil and heat it,fry the boiled Pierogi's in the oil but do not deep fry them.
• Serve hot Pierogi with any sauce of your choice. 

Recipe Of Cheese Pierogi

Note:

Recipe Of Masala Paneer Tikki

Recipe Of Masala Paneer Tikki

Ingredients :

• Paneer 250gms
• Big Onion 2
• Red Chilli (whole) 2
• Ginger Garlic paste 2tbs
• Roasted Gram Flour (Sattu) 3tbs
• Cloves 3
• Cardamom 3
• Black Pepper 2tbs
• Cumin Seeds 1 tbs
• Poppy Seeds 1tbs
• Grated  Coconut 4 tbs
• Salt as per taste  

Recipe Of Masala Paneer Tikki

Method:

• Grind together Cardamoms,Cloves,Poppy Seeds,Coconut,Cumin Seeds and chillies. Take a raw onion and grind to a paste. Slice another onion,fry it and then grind to a paste.
• In a bowl smash the Paneer with your hands and add the spices along with ginger garlic paste and the onion paste.
• Now add gram flour and salt to the mixture and mix well..
• Give it a shape of small tikki and deep fry them.
• Garnish it with coriander or mint leaves. Serve hot in a flat platter. 

Recipe Of Masala Paneer Tikki

Recipe Of Masala Paneer Tikki

Recipe Of Masala Paneer Tik

• 3 Potatoes.
• Maida ( Flour) 4 Cups.
• 2Tbs Cumin Powder.
• 1 Tbs Garam Masala Powder.
• 1 Tbs Red Chilli Powder.
• Oil to fry.

 For Raita :

• 2 Cup Curd.
• 1 Tbs Fresh Black Pepper.
• Salt.
• 2 Tbs Sugar.

Method :

• Boil the Potatoes first and then Smashed them in a bowl.
• Add the Cumin Powder, Garam Masala Powder,Salt and Red Chilli Powder.
• Mix the masala well the smashed potatoes.
• Cover the mixture for 5 mints with a clean cloth.
• Now in another bowl take the maida(flour) and some salt and oil(1 tbs).
• Mix them well with your hand then add some water and make a smooth dough
• Once your dough is ready take a portion from the dough and start making round balls out of it,
• Now press the dough with hands and give it a shape of a bowl.
• Remove the cloth from the mixture and fill the smashed potatoes in them.
• Close the mouth of the dough and again press it with your hands.
• Roll it out in a small circle(about the size of your Roti)
• Take a griddle and heat it,pace the parathas and apply ghee or oil with a spoon on its sides
• Once the Paratha is fried you can see brown spots in it
•  It means your paratha is ready.

 Raitha:

Though I preferred palin Raitha with my paratha you can add your own flavors too.
Beat the curd well in a bowl and add Black Pepper, Salt and Sugar according to your taste .
Add some Onions if you like.