Cashewnut Pakoda Ingredients:
Bengal Gram Flour - 1/2 Cup
Rice Flour - 1/2 Cup
Ghee - 1 Tblsp
Green Chillies - 2
Broken Cashews - 50 gm
Aniseed - 1/4 Tsp
Finely Cut Mint Leaves - 1 Tblsp
Salt - To Taste
Oil - For Deep Frying
Cooking Soda - 2 Pinches
Method:
1. Add ghee in a large bowl. Rub well along with cooking soda.
2. Mix flours, salt and blend well using finger tips.
3. Add aniseed, green chillies, broken cashews, mint leaves, coriander leaves and mix well.
4. Sprinkle water until it holds the dough.
5. Take handful of the dough and crumble to irregular shapes and deep fry in hot oil, until crisp and golden. From: https://www.youtube.com/watch?v=ewuHoaOhU3E
Quail Pepper Masala/ Kaadai Milagu Masala
Quail is a gift to chicken lovers, who are very much conscious about low fat diet. Quail, known for its bony figure is an exceptional source of minerals and vitamin, and has low fat content. Its quick and easy to prepare. You will just love the taste of this Kaadai Milagu Masala.
Ingredients
Quail/Kaadai/ Codorniz - 250 gm
Oil- 2 Tbsp
Onion- 1 (Big- cut into julienne)
Tomato- 1
Green chilly- 2
Ginger-garlic paste- 1 Tbsp
Cinnamon- a little piece
Cloves- 3-4
Bay leaf
Coriander powder- 1 Tbsp
Chilly powder- 1/2 Tbsp
Black pepper powder- 2 Tbsp
Salt- to taste
To marinate
Turmeric powder
Lemon juice- 1/2 Tbsp
Chicken masala- optional
Method
1.Marinate the quail chicken pieces with a pinch of turmeric powder, 1/2 Tbsp ginger-garlic paste, half tsp chicken masala or chilly powder and half Tbsp lemon juice. Keep the marinade in the fridge for 20-30 mins
2.In a pan, heat oil and fry cinnamon, cloves and bay leaves.
3.Fry Onions and green chilly along with the above mentioned seasonings, to golden brown. Add the remaining ginger-garlic paste and fry until the raw smell goes.
4.Add coriander powder and chilly powder to the onions.
5.When the oil begins to separate, add chopped tomatoes and saute until the tomatoes cook well.
6.Now, add the quail chicken marinade to the masala and cook well. Add salt according to your taste.
7.When the chicken is half done, add black pepper powder to it and mix.
8.Sprinkle little water, now and then, until the chicken is completely cooked.
9.Add the remaining 1/2 Tbsp of lemon juice, coriander leaves and mint leaves before removing the chicken from the fire.
Saucy, tangy, spicy Kaadai Milagu masala ready.
Rasmalai Halwai Style with Secrets
Bengali Rasomalai Recipe
In
this video, let's make perfect Halwai Style Rasmalai. Rasomalai is an Indian
Mithai dessert invented by the son of Nobin Das, Krishna Chandra Das (KC Das)
in 20th Century. This recipe is basically made by first cooking flat Bengali
style sponge rasgullas and then soaking them in a kesar-pista thin rabri (condensed
milk) for few hours. Making perfect rasgullas is tricky, that is why I will
share secrets to make it easier. This recipe uses Packaged UHT Treated 3%
Buffalo Milk.
Ingredients:
Milk
for Chenna - 1 liter (I used heritage brand 3% fat, 8.5 solids not fat)
