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Kurkure Bhindi/Crispy fried okras|| 100% veg|| Serve as an appetizer or as a snack

Kurkure Bhindi/Crispy Fried Okras is one of my favorite side with rice and daal (lentil soup).

Since childhood one of my favorite vegetable was bhindi/dhyarosh/okra/ladies finger. One of the popular recipe is Saarso bhindi or Okra/ladies finger cooked in mustard sauce (We’ll be sharing the recipe below), with okra we make Sambaar or we can simply fry with some salt and green chilli.

But this crispy or kurkure bhindi is an extraordinary dish with a tangy and spicy combo.You can have it as a side dish or you can serve it as an appetizer or snack.

Let’s make Kurkure Bhindi/Crispy Fried Okras….in my style 👇👇👇
Type- Appetizer,Snack

Preparation time- 12-15 minutes

Cooking time- 1-1:30 minutes each batch when optimum temperature reached

Ingredients:

250gm Bhindi/ Okra/ladies finger
1/4 th cup gramflour (besan)
2 tbs riceflour
Salt to taste
1/2 tsp amchur/mango powder
1/2 tsp chaat masala
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chilli powder

Procedure:

First cut the okras/bhindi from the middle and then if you want you can or cannot remove the seeds
In bowl add 1/4 th besan (gramflour)+2 tbs riceflour mix and keep aside
In the bhindi/okra add 1/2 tsp amchur or mango powder+1 tsp cumin powder+1 tsp coriander powder+salt to taste+1/2 tsp chaat masala+1/2 tsp turmeric powder and add the besan (gramflour) and rice flour
Now mix the bhindi/okra
Coat all the bhindi/okra/ladies finger
Heat your oil to medium heat
Fry the okras until crispy
Enjoy the Kurkure Bhindi or crispy fried okras

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes, please do like,share and subscribe.
Don’t forget to leave your valuable comments in the comment box below 😊.

You can also try 👇👇👇
Saarso bhindi/Shorshe dhyarosh/Okra cooked in mustard sauce

Sambaar South Indian Style/ Lentil stew

Chicken and Cheese stuffed Dinner Rolls|| Healthy and tasty||Good idea for parties||Great for snacking and tiffin box ideas

This chicken and cheese dinner rolls will easily outshine any main dish. If you are a bread beginner for your lunch or dinners,then this is the best recipe you are looking for.It just need a li’l bit if your patience and as a reward you get soft,buttery and cheesy dinner rolls.We won’t go bitting by the bush,so let’s quickly dive into our recipe- Chicken and Cheese stuffed dinner rolls…in my style

👇👇👇
Type- Bread

Preparation time- 12-15 minutes for the dough+15-20 minutes for the stuffing+1 hour for proofing

Cooking time- 20-25 minutes

Ingredients for the dough:

3 cups all purpose flour
1.5 tbs instant yeast
1 tbs sugar
1tsp salt
1 1/3rd cup milk
5 tbs melted butter
1 egg at room temperature

Ingredients for the chicken stuffing:

2 large boneless chicken breasts boiled with 1 tsp salt and 1 tsp crushed black pepper and then shredded
1 cup grated cheese (any cheese of your choice)
Salt to taste
1/2 cup chopped onions
1 tsp garlic powder
1 tbs onion powder
1 tsp red chilli flakes
1 tsp crushed black pepper
1/2 cup hot sauce (any red chilli sauce)
3 tbs all purpose flour
1/2 cup milk
1/2 cup chopped black olives

Procedure for the dough:

In a bowl add 3 cups of all purpose flour
In that add 1.5 tbs instant yeast+1 tbs sugar and 1 tsp salt and give it a quick mix
Now add 1 egg at room temperature and 5 tbs melted butter (you can use oil also)
Mix them and then start kneading the dough by adding 1 1/3 rd cup of milk (almost)
Knead a soft dough
Apply 1 tsp oil and brush the dough,keep it covered and keep it in a dry ‘n’ warm place for around 1 hour for proofing
In between let’s move onto our next step making the chicken and cheese filling

Procedure for the chicken and cheese filling:

In a pan add 3 tbs oil heat on a medium flame
Add 1/2 cup chopped onions and 1 tsp red chilli flakes and cook until the onions are translucent and aroma starts coming
Now add the boiled and shredded chicken and keep on frying
Add 1 tsp onion powder,1 tsp garlic powder and 1 tsp crushed black pepper and keep on frying
Add salt to taste
Now add 3 tbs all purpose flour and fry till the raw flavor of the flour is gone
Add 1/2 cup of milk and keep on cooking until everything thickens
Add 1/2 cup chopped black olives and 1 cup grated cheese of your choice and mix
Allow to come to cool down for 15-20 minutes

How to assemble the dinner rolls?

Your dough will be proofed now
Knock out the air and knead
Now divide the rolls into equal parts like our dough will make around 12 balls
Roll out the roundels and place 2 tbs of the filling
Now cover and push the filling towards the end and then roll full way through (this is one shape)
Or after pushing and covering the filling halfway through,you can make slit marks till the end (not all the way through),and then wrap it around the rolled portion (don’t worry, we’ve clearly shown it in our YouTube channel video,just go through it 😊)
Now again put them in a warm place for 25-30 minutes or until they are plump
Now beat 1 egg and brush it over the buns
Preheat the oven to 350 F and then bake them for 20-25 minutes or until golden brown
Immediately after taking them out brush with butter
And enjoy

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes,then please like,share and subscribe.
Don’t forget to leave your valuable comments in the comment box below 😊

Mrigel machher jhol/White Carp fish curry|| Healthy and tasty||Goes best with saada bhaat (steamed rice)

Machher Jhol or Fish curry is a traditional Bengali fish curry.It is very easy to make and 100% great in taste.

In almost every Bengali family,Machher Jhol/Fish curry/Fish stew takes a leading part in daily menu either on lunch or in dinner. You can say it’s a staple.And this curry is a must as it’s light with minimum spices and sweet water carp fishes like Rohu,katla,Mrigel, Tilapia are the first preference for this recipe. There are lots of recipes you can find on Bengali Machher jhol/fish curry/fish stew as every family has a secret heirloom recipe.

Today we are showing Mrigel fish or White Carp fish curry, in a very traditional way. My family just love this and wipe off the plate after finishing it. It is very healthy and tasty. This particular fish adds a bit of slight sweetness in your palate. As a Bengali ‘machh bhaat’ (fish curry and rice) is my staple diet,so it is one of our comfort food recipes.

So,let us make Mrigel or white carp fish curry….in my style 👇👇👇

Ingredients:

7-8 pieces of fish piece (Mrigel)
2 potatoes cut into wedges
1/2 cup onion slices
1 tbs ginger paste
1 tbs garlic paste
1 tomato chopped
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
2-3 green chillies
1/2 cup chopped coriander leaves

Procedure:

Take you fish and add 1 tsp salt and 1 tsp turmeric powder and coat the fish well
Heat 3 tbs mustard oil on a medium high flame
Fry the fish until golden brown on both sides
Keep it aside
Take the potato and fry with 1 tsp salt and 1 tsp turmeric powder
When the potatoes are golden brown keep them aside
In that oil add 1 tsp cumin seeds,2 whole red chillies and 1 bay leaf for tempering
Then add 1/2 cup onion slices and fry till translucent
Add 1 tbs ginger paste and 1 tbs garlic paste and fry till aroma comes
Add 1 tomato chopped and fry till soft
It’s time to add some spices now- add 1 tsp cumin powder,1 tsp coriander powder,1 tsp tumeric powder and 1 tsp red chilli powder
Keep on frying until oil separates
Now add the potatoes and mix
Add 1 cup water for the gravy and add the fish pieces
Cover and cook for 10 minutes on a medium high flame
Now add freshly chopped coriander leaves and 2-3 green chillies
Cover and cook for more 10 minutes on a medium low flame and its done

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes,then please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

Classic Tomato Soup|| all time favorite|| healthy and tasty|| perfect for weight watchers

Whenever you ask someone which is your favorite soup,the soup name that immediately pops up in your mind is ‘tomato soup’.

It is famous all over the world and every part of the world has it’s very own version.Winter season is mainly the season of soups.

Sometimes I make in batches,reheat and drink, it’s a comfort food to me when accompanied by some crackers or garlic bread.
There are 2 basic kinds of soup – clear and thick. Clear soups include flavored broths, stocks and consommés, this includes chicken noodle soup and French onion soup. Thick soups include cream and purée soups such as bisques or cream if tomato soup.
In my version of tomato soup, we have first made a tomato concentrate by cooking it and then blending and then we diluted it with some water,added some heavy cream to finish it off.

It is very easy and consumes very less of your time.
So,let’s make Classic Tomato Soup…in my style 👇👇👇
Type– Soup,starter, appetiser

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

3 large tomatoes cut into large pieces
1 tsp chopped ginger
1 tsp chopped garlic
Salt to taste
2/3 rd cup+ 1/2 cup water
1 tsp +1 tsp crushed black pepper
3 tbs + 1 tbs butter
1/4 th cup chopped onions
1/4 th cup heavy cream (optional)
1/4 th tsp turmeric powder
1 tsp paprika powder

Procedure:

In a pan add 3 tbs butter,allow it to melt
Add 1 tsp ginger and fry till aroma comes
Now add 1 tsp garlic and keep on frying
Add 1/2 cup chopped onions and keep on frying till translucent
Add 3 large tomatoes diced and fry till soft
Add 1 tsp salt and 1 tsp crushed black pepper and mix
When the tomatoes are soft then add 2/3 rd cup of water and cover and cook for 15 minutes on a medium -medium low flame
When the tomatoes are soft allow it to come to room temperature
Blend the tomato mixture
In that pan add 1 tbs butter and allow it to melt
At this point add the tomato mixture and bring to boil for 2-3 minutes
Add 1/4 th tsp turmeric powder and 1 tsp paprika, turmeric powder helps to enrich the color
Now add 1/2 water to dilute the tomato mixture (it’s upto you how much thick or thin you like the soup)
Add salt to taste
Bring the soup to boil and its done
Add 1/4 cup heavy cream (it’s optional)
We garnished with some parsley (optional)
Enjoy classic tomato soup 🍲,quick ‘n’ easy

We’ve added a step by step video in our YouTube channel 👇👇👇

If you like our recipes please do like, share and subscribe.
Don’t forget to leave your valuable comments in the comment box below 😊.

You may also like 👇👇👇
Chicken Noodle Soup

Sweet Corn Chicken Soup

Masoor daal ki pakoday/Mussoorir daaler bora/Red Lentils Fritters|| Enjoy as a snack or add to your rice bowl with lentil soup

Masoor daal ki pakoday/Mussoorir daaler bora/ Red Lentils Fritters is a very easy dish. It is very popular in Bengali Cuisine.
In our Bengali Thali,we always start our food with some saada bhaat (steamed rice), daal (lentil soup) accompanied by some fries like potato fry, eggplant fry or any bora or fritters with a squeeze of 2-3 drops of gondhoraj lebu (lemon or lime). You can say that it came from the same concept of having soup with croutons (something crunchy).This is bora/Pakoda/ fritter is such a fish which can accompany your rice as well as you can enjoy this with your tea or coffee ☕.Just need lentils,onion,green chillies,salt and 1-2 spice that all.So,let’s start making Mussoorir daaler bora/Masoor daal ki pakoday/Red lentil soup 👇👇👇
Type- Fritter,Snack, AppetizerPreparation time- 12-15 minutes + 30 minutes of soakingCooking time- 3-5 minutes each batch (approximately)Ingredients:

1 cup masoor daal /red lentils
1/2 cup chopped onions
2-3 chopped green chillies
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp bhaja masala/dry roast spice powder
Salt to taste

Procedure:

Take 1 cup of masoor daal/ red lentil,wash it and then soak it for 30 minutes
Then drain the excess water
Now put it in a blender and coarsely blend it
The blending should be like you can feel grainyness when rubbed between fingers,it will add an extra crunchyness
In the mixture now add 1/2 cup chopped onions,2-3 chopped green chillies and salt to taste
For the spice you add 1 tsp turmeric powder,1 tsp red chilli powder and 1 tsp bhaja masala/dry roast spice powder
Now our mixture for pakodas/fritters are ready
Heat oil on a medium high and then start frying the pakodas/ fritters
Fry your pakodas until you get a golden brown color
Our Masoor daal ki pakoday/Mussoorir daaler bora/red lentil fritters are ready

We’ve added a step by step instructions in our YouTube channel 👇👇👇https://youtu.be/mGMChZCtIyYIf you like our recipes, please do like, share and subscribe.Don’t forget to leave your valuable comments in the comment box below 😊You can also try 👇👇👇
Mini Chicken Cutlets

Egg Devil

Chicken Spring Rolls

Kochurir aloor torkari/kachauri wale aloo ki sabji|| 100% veg potato curry-quick and easy

This is a no onion,no garlic recipe and ideal for any occasions. This kind of Potato Curry is very famous during the pujas and festivals.

With roti (chapattis), luchi or parathas this taste just awesome. Whenever I cook this recipe,my neighbor always asks me, what is special today???

Bengalis have a different emotion for ‘kochuri and aloor torkari’ (stuffed puffed breads and potato curry). As a big foodie and Bengali am not exception. I’m very glad to share this recipe with all of you.

Let’s start making kochurir aloor torkari/kachauri wale aloo ki sabji 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 20-25 minutes

Ingredients:

3 potatoes cut into bite size cubes
1/2 cup boiled chickpeas or you can use yellow peas (matar)
For tempering- 1 tsp panchphoron+2 whole red chillies+ 1/2 tsp asfoetida/hing
1/2 inch ginger+2-3 green chillies crushed together making paste
For the spices- 1 tsp turmeric powder,1 tsp red chilli powder+1 tsp cumin powder+1 tsp coriander powder+1/2 tsp amchur/mango powder+1/2 tsp black salt+1 tsp garam masala powder
1 tsp kasauri methi/dried fenugreek leaves
Salt to taste
1 cup water for the gravy

Procedure:

In a pan and 3 tbs mustard oil,heat it on a medium flame
In that oil add 1 tsp panchphoron and 2 whole red chillies and fry till aroma comes
Now add 1/2 tsp asfoetida/ hing and mix
Add 1 heaped tbs of ginger and green chillies paste
Keep on frying until aroma comes
At this point add all the spice mix and cook till oil separates
Add salt to taste
Now add the cubed potatoes and fry
You can now add the boiled chickpeas and mix
Add 1 tsp crushed kasauri methi/dried fenugreek leaves
Add 1 cup water for the gravy
Cover and cook for 15 minutes on a medium-medium low heat and check in between
When your potatoes are soft that means your curry is ready

We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇

If you like our recipes please do like, share and subscribe.

Don’t forget to leave your valuable comments in the comment box below 😊

It tastes best with 👇👇👇

Hing er kochuri/asfoetida flavored deep fried puffed breads

Koraishutir Kochuri/Mildly Spiced Peas stuffed deep fried puffed breads

Luchi/ Deep fried puffed breads