Makki ki Roti / Makai Roti – Matar Aloo Sabzi (Maize Flour Flat Bread & Dried Yellow Pea & Potato Curry)

Again I have made Makki Roti or Makai Roti (Maize Flour Indian Flat Braed) with some Matar Aloo Sabzi made from dried yellow peas curry. I’m so fond of Makai Roti!!! The way traditional Makki Roti is made I do not follow that recipe. Because it is little different from the flat breads we Bengalis are used to. I normally mix maize flour and wheat flour in 2:1 ratio. It makes the rotis / flat breads soft and easy to digest. Yesterday I was not in a mood to cooking an elaborate spread for dinner so I made Makai Roti…

Stuffed Gobi Paratha (Indian Flat Bread with Cauliflower Stuffing) Aloo Chana Masala (Spicy Potato and Chick Pea Curry)

Winter means good foods, moving out, week end parties’ et al. When we talk about good food definitely it means some mouthwatering foods like parathas, chicken or mutton dishes, cakes, cookies, sweets. The list would be a long one. Toady I’ll share the recipe of Stuffed Gobi Paratha which we often make during winter. Sometimes we make a stuffed paratha and sometimes make kneading all ingredients together. It depends on my cooking mood. Last night I made the stuffed one with some Aloo-Chana Masala and Cucumber-Onion Raita. This is a very easy recipe and one can make it in ease….

Aloo Tikki Chole Chaat (Potato Patties with Spicy Chick Pea Curry)

‘Aloo Tikki Chole Chaat’ is a popular street food of North India. ‘Aloo Tikki’ is spiced potato patties, whereas ‘Chole’ is a spicy and hot North Indian chickpea curry. The first time I had ‘Aloo Tikki Chole Chaat’ was at a shop at New Market, more precisely beside New Empire Cinema Hall during my college days, when we used to watch movies on regular basis with friends. My college was near Rabindra Sadan and Nandan was our hang out place since there were no Shopping Malls at that time. So New Market, Sriram Arcade and Treasure Island were our most…

Sarson ka Saag – Makki ki Roti (Mustard Leaf Curry and Maize Flour Flat Bread)

You must have understood that I’m fond of Punjabi food. And Punjabi cuisine is incomplete without winter special Sarson ka Saag – Makki ki Roti. Though we call it Sarson ka Saag but it is a combination of other greens too. Sarson Saag or Mustard Leaves have a different pungent smell. Usage of other greens balances that pungent smell. Traditionally this is to be cooked in ghee or clarified butter only but I mix some vegetable oil with ghee. In same way I make makki ki roti mixing with whole wheat flour to make thr roti soft. You can always…

Fish Batter Fry or Fish Butter Fry

Fish Fry was once the most favourite entrée dish in Bengali menu for any Bengali marriage function. Where bhetki (barramundi) fish was marinated then dipped in egg wash and coated in bread crumb and deep fried in mustard oil. Later this Fish Fry was replaced with Fish Batter Fry or Fish Orly. Where marinated fish is dipped in flour-egg batter and deep fried in oil. It is normally served with tomato ketchup and green salad in marriage function but ideally it should be served with potato fries and tartar sauce. I have tried and tested many recipes for this crispy…

Palak Paneer (Spinach & Cottage Cheese Curry)

Some days, we are in a mood to have restaurant style food at home. ‘Palak Paneer’ is one of my all time favorite Indian foods, not only because it tastes out of the world but also because it’s one of those dishes which is rich but you still you don’t feel guilty eating it. ‘Palak’ which is Hindi name for spinach doesn’t need any introduction and ‘Paneer’ is fresh Indian cheese which rich in protein. If you don’t find ‘Paneer’ due to any reason Tofu is the closest thing you can find although unlike ‘Paneer’ they are lightly salted. Homemade…

Bhetki Macher KaNta Chorchori (Mix-Vegetable Mishmash with Barramundi Fish Head & Bones)

Another fish that we often cook at our place during winter is ‘Bhetki’ or Barramundi. Few days back Baba bought a whole fish and brought fish fillet for Fish Fry. But this time I made Fish Batter Fry …. It was awesome! Since Baba bought the whole fish the fish head and the bones were also there. So I thought of cooking ‘KaNta Chorchori’ with it. You are well aware what ‘Chorchori’ is because I already have shared some ‘Chorchori’ recipe before. Fish bones are called ‘KaNta’ in Bengali. This mix-vegetable mishmash is cooked with fish head and bones and…

Fulkopi Aloo diye Macher Jhol (Bengali Style Light Fish Curry with Cauliflower and Potato)

Cauliflower is the winter staple in our home. We love all preparation with cauliflower … be it fried, stir fried, curry and most importantly fish curry. We cook this light fish curry with cauliflower and potato quite often. If you like fish, you definitely going to like this fish curry. When the fish curry is cooked the aroma of cumin, garam masala and cauliflower fills the air. When cauliflower first appears in market we make this curry quite often in our home! Later we cook much rich version of this fish curry which I’ll definitely share later.

Baked Chicken Empanadas

An empanada (Spanish) is a stuffed bread or pastry baked or fried in many countries in Spain and Latin America. The name comes from the Spanish verb ‘empanar’, meaning to wrap or coat in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, vegetables or other ingredients. (Source: Wiki) This recipe for chicken empanada draws from the empanadas found throughout Latin America, Spain and Portugal, where the briny bite of olives is coupled with warmer spices, like cumin and smoky paprika. To avoid a dry filling, it’s best to use very finely minced…

Kasuri Methi Murg / Kasuri Methi Chicken (Chicken Curry with Dry Fenugreek Leaves)

Kasuri Methi Murg or Kasuri Methi Chicken is dry fenugreek leaf flavored chicken curry. Normally I cook chicken curry with fresh fenugreek leaves (Methi Saag) in winter when it is freshly available in market and with dry fenugreek leaves or Kasuri Methi in other season. Though both the curries tastes different with usage of different spices. I like both the curries and both these curries goes very well with Rumali Roti or Butter Naan. This curry is very easy to cook and requires very basic ingredients and masalas and tastes heaven. I always prefer to cook these types of curries…

Coffee Flavored Apple Cinnamon Cake With Crumb Topping

I love to cook or bake with the seasonal fruits and vegetables. With winter come apples and oranges in abundance. Like others I’m also baking some desserts using apple. I already have shared a recipe of Apple Cinnamon Cake. Today I’ll be sharing Coffee Flavoured Apple Cinnamon Cake with Crumb Topping. When we talk about winter another thing that comes into our mind is coffee. So I have used some instant coffee powder in the batter and to flavour the apples the classic combination cinnamon. Now for crumb topping I have used demerara sugar as when baked it gives very…

Punjabi Baingan Bharta (Punjabi Roasted Eggplant)

Yet another favorite Punjabi recipe at home! A simple ‘Punjabi Baingan Bharta’ recipe without the use of many masalas and spices! We simply love this recipe in its simplicity and taste. One thing, I have observed is that the smoky aroma and flavor of the baingan comes out very distinctly in this simple recipe. In Punjab, the baingan used to be roasted in the tandoor. Thus, as a result the baingan would get infused with the distinct aromatic charcoal flavor. This is not possible nowadays as we do not have charcoal based tandoors or charcoal burners in our kitchens. So…