Category: baking

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 👇👇👇

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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 😊

You may also like 👇👇👇

Rui machher tel jhal/Rohu fish curry

Katlar Kalia/ Katla fish curry

Shorshe Illish/ Hilsa fish in mustard sauce

Salmon fish curry with a hint of cumin

Shorshe Bhapa Salmon/ salmon fish steamed with mustard sauce

Tandoori Pomphret

Shrimp do pyaza/ Chingri machher do pyaza

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

Soft ‘n’ Chewy Chocolate chips cookies||kids special

Crisp on the edges and chewy in the middle-the right way to cook chocolate chips.

Our recipe is just a simple yet amazing way to cook chocolate chip cookies, which turns out perfect every time we make.

Everyone needs a classic chocolate chip cookie recipe on their repertoire and this is mine. My kids just love this cookies and I can bribe them eating vegetables in return of 1 cookie, isn’t the recipe a worth to keep!!!

Without beating the Bush let’s jump to the recipe now👇👇👇

Type- Cookies

Preparation time- 15-20 minutes

Cooking time- 12-15 minutes

Ingredients:

  • 3 cups of all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups of semi sweet chocolate chips( you can also take dark chocolate,milk chocolate or any one of your choice)
  • 1 cup softened butter
  • 1 cup brown sugar (light brown)
  • 1/2 cup sugar
  • 2 eggs (at normal temperature)
  • 2 tsp vanilla essence

Procedure:

  • First make the dry mixture by adding 3 cups of all purpose flour+2 tsp of baking powder+1/2 tsp of salt and keep it aside
  • Next step is….add 1 cup light brown sugar+1/2 cup sugar
  • In that add 2 sticks or 1 cup softened butter
  • Cream the butter and the sugar
  • Then add 2 eggs one by one and whisk
  • While baking always take eggs at room temperature
  • Add 2 tsp vanilla essence and whisk
  • Now add the dry mixture and mix until you get a doughy consistency
  • Add 2 cups of semi sweet chocolate chips
  • And mix
  • Scoop your cooking dough balls on a baking sheet
  • Bake for 12-15 minutes in a preheated 350F oven
  • When take the cookie out you will see the cookie is soft at the center and firm on sides
  • Enjoy with a side of chilled milk

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 😊

Stuffed Daal dhokli/Potato dumplings in lentil soup||100% veg|| Goes perfectly with rice (saada bhaat),roti and parathas

‘Daal dhokli’ or wheat flour bits cooked in spicy and sweet lentil soup or daal is a traditional dish cooked in Rajasthan and Gujarat of India.You can simply make small wheat flour ball and then flatten it and simmer it in a sweet and spicy daal (lentil soup),your you can make stuffed wheat dumplings with potato filling and then simmer it in your daal (lentils soup).It is an one pot meal,served with a side of rice or chapattis (roti).It is one of my comfort foods,which needs just your patience to be prepared not any extra skills😊.So,let us start making Daal dhokli….in my style 👇👇👇
Type- Curry

Preparation time- 25-30 minutes

Cooking time- 25-30 minutes

Ingredients for the stuffed dhokli:

  • 3/4 th cup wheat flour
  • 2 tbs besan (gramflour)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp ajwain (carrom seeds)
  • Salt to taste
  • 1 tbs oil
  • 1/4 cup +2 tbs lukewarm water (use water as required to knead a tight dough)

Ingredients for the stuffing:

  • 2 boiled potatoes
  • 1/2 cup blanched peas
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp amchur/mango powder
  • 2-3 chopped green chillies
  • Salt to taste
  • 1 tsp garam masala powder
  • 1/2 cup chopped coriander leaves

Ingredients for the daal:

  • 3/4 th cup Toor daal/yellow split pigeon peas
  • Salt to taste
  • 1 small tomato
  • 1 inch ginger
  • 2 green chillies
  • For tempering- 1 tsp black peppercorns+1/2 inch cinnamon stick+1 tsp cumin seeds+1/2 tsp fenugreek seeds (methi)+1 tsp mustard seeds+5-6 curry leaves
  • 1/4th cup grated jaggery
  • 2 tbs tamarind pulp
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2 cups of water for thickness of the lentil soup

Procedure for the stuffed daal dhokli:

  • In a bowl add 2 boiled potatoes
  • In that add 1 tsp garam masala powder+ red chilli powder+1/2 tsp turmeric powder+1 tsp coriander powder+1/2 tsp amchur or mango powder+1 tsp salt
  • Add chopped coriander leaves and 2-3, chopped green chillies
  • Now mix it and mash it
  • Our potato filling is ready keep it aside
  • In another bowl add 3/4 th cup wheat flour and 2 tbs gramflour/besan
  • In that add 1/2 tsp ajwain+1/2 tsp red chilli powder+1/2 tsp turmeric powder+ salt to taste
  • Add 1 tbs oil and give it a quick mix
  • Add lukewarm water to knead a tight dough (we required around 1/4 th cup+2 tbs)
  • Pinch small roundels and roll out flat and thin
  • Take 1 tbs of the potato filling and fold it from all sides into a dumpling shape
  • Prepare all the dumplings and keep it aside

Procedure for the STUFFED DAAL DHOKLI/ POTATO STUFFED DUMPLING IN LENTIL SOUP:

  • Pressure cook 3/4th cup of Toor or split pigeon peas until soft
  • In a pan add 3 tbs oil
  • Temper the oil with cinnamon stick,black peppercorns,cumin seeds,mustard seeds, fenugreek or methi seeds and some curry leaves
  • Keep on cooking until aroma comes
  • Then in a blender blend together tomato, ginger and the green chillies (all measurements are given in the ingredients section)
  • Pour it now and keep on cooking until oil separates
  • Now add 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp coriander powder and keep on cooking
  • When oil separates add the boiled daal
  • Mix everything
  • We added around 2 cups of water for the thickness of the soup
  • Add salt to taste
  • We’ve added there 1/4 th cup jaggery and 2 tbs tamarind pulp (if you don’t have that then replace them with sugar and lemon juice)
  • Bring it to boil,then add the dhoklis
  • Keep on cooking on a medium flame for 10-12 minutes or the Dhoklis or dumplings start floating
  • Add some freshly chopped coriander leaves
  • Give it a standing time of 4-5 minutes
  • Then dish it out
  • Your stuffed daal dhokli or potato stuffed dumplings in lentil soup is ready

We’ve added a step by step video 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

Egg Curry|| Comfort food||goes great with rice,roti parathas or naan

Egg Curry is a delicious,spicy curry which you can cook when you’re not in a mood to cook anything elaborate but in the moofld of eating something comforting.

This recipe is the best recipe you can get,it’s the Dhaba Style or Restaurant Style.

It’s super easy,just needs onion,ginger garlic paste and all the basic spices always ready in the kitchen. We always like it with Microwave Steamed Rice, Jeera Rice/Cumin flavored rice ,but also goes great with ‘gorom gorom rooti’ or tortillas and also with Homemade Butter Naan .

So,let’s make Egg Curry…in my style 👇👇👇

Type- Curry

Preparation time- 12-15 minutes

Cooking time- 25-30 minutes

Ingredients:

  • 8 hard boiled eggs
  • 2 medium sized potatoes cut into large cubes
  • 1 large tomato chopped
  • 1 cup onion sliced
  • 2 tbs ginger garlic paste
  • Salt to taste
  • 1 tsp whole cumin seeds
  • 2 bay leaves
  • 2-3 whole red chillies
  • Crushed whole spices- 2-3 cardamom pods,2-3 cloves,1/2 inch cinnamon stick
  • Spices used one at a time- 1 tsp cumin powder,1 tsp coriander powder,1 tsp turmeric powder,1 tsp garam masala
  • Chopped coriander for garnishing

Procedure:

  • Toss your boiled eggs with 1 tsp turmeric powder and 1 tsp salt
  • Fry them until golden brown and keep them aside
  • Toss your potatoes with some turmeric powder and salt
  • Fry them till golden brown and keep aside
  • In that pan add 1 tbs oil if needed
  • Add 2 bay leaves,1 tsp cumin seeds and crushed whole spices
  • Fry and add 1 cup sliced onions
  • Fry till brown and add 2 tbs ginger garlic paste
  • When aroma starts coming add 1 tomato sliced
  • Add salt to taste
  • Mix and add 1 tsp turmeric powder
  • Cook the turmeric powder
  • Keep on adding all the spice one by one
  • Add 1/4 th cup water so that spice doesn’t get burnt
  • Cover and cook for 5-8 minutes on a medium low flame
  • You can see oil has separated and now add the fried potatoes
  • Mix and then cover and cook for 5-6 minutes
  • When oil separates,add 1 cup water for the gravy or as required
  • Cover and cook for 12-15 minutes on a medium flame
  • Now add the eggs
  • Just check on the potatoes if done
  • Add some 2-3 green chillies
  • Garnish with some freshly chopped coriander leaves
  • Enjoy with some steaming hot rice,roti, parathas or naan

We’ve added a step by step video of the recipe 👇👇👇

Hope you like our recipes 😊

Don’t forget to like, share and comment.

Like we always say your comments always encourages us 😊

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