FOOD From Bengal - Part 3 ( Snacks - Rolls & parathas )

PANEER KATHI ROLL

700 gm all purpose flour
To taste salt
30 gm fresh coriander
400 gm sliced onion
20 gm chopped green chili
200 gm ghee
800 gm paneer tikkae
300 gm sliced bell pepper
5 gm chat masala
10 gm white pepper powder
400 gm lachha salad


Sieve flour & salt in bowl. Rub ghee gradually add warm water. Mix well. Knead until soft. Knead again & divide into 8 parts. Roll out in round disc. Heat griddle. Place the parantha & drizzle ghee from side---do not allow becoming crisp

In a pan sauté paneer tikkae with onion, bell pepper, chat masala, chopped coriander, chili, and kasundi. Adjust seasoning stuff into each roll wrap in butter paper. Serve with mint chutney & lachha salad.
Chicken and egg kathi roll
Dough
All purpose flour 700 gms
Salt 10 gms
Ghee 200 gms

Chicken tikka
Chicken pieces 600 gm
Ginger paste 20 gm
Garlic paste 25gm
Kashmiri chilli powder 10gm
Lemon juice 15ml
Salt 15 gm
Hanged yoghurt 80gm


Coriander leaves 30 gms
Sliced onions 200 gms
Green chilli 20 gms
Sliced red, green, yellow capsicum 150 gm
Chat masala 5 gms
Kasundi 60 ml

Eggs 8 nos
Tomato ketchup 60 ml


Preparation:
Dough
Sieve flour and 1 tsp. Salt in a bowl. Rub in 2 tsp. Of ghee.
Gradually add warm water. Mix well.
Knead until soft. Place in a greased bowl and cover with damp cloth. Leave aside for 20 mins.
Knead again and divide the dough into 4 equal parts. Shape them into round balls
Roll out each into a disc 7’ (18 cm) in diameter.
Heat a griddle. Place on dry griddle. Then drizzle 1-2 tsp. Of ghee or oil around the edges.
Do not allow it to become crisp. Beat eggs and place the paratha on top and cook till the egg is done.
chicken tikka
Cut chicken pieces and marinade it with ginger and garlic paste, red chili powder, lemon juice, hung curd & salt
Keep the marinade chicken for 30-40minutes.
Skewer the tikkas in iron skewer for tandoor cooking or arrange the meat in wooden skewer for grilling over barbequed charcoal.
Bast them with fat when required.


Finishing
Arrange the cooked chicken tikka over the parantha, add lightly sautéed bell pepper, sliced onions, sprinkle chat masala, chopped coriander, chopped green chili, and kasundi and lemon juice.
Cut 4 pieces of butter paper (wax paper) 4” x 4”. Wrap each with paper.

bengali fish roll
12 portion
24 pcs fish paupiette or just thin rectangular slices of fish without bone(20 gm each)
2 Tbsp lemon juice
to taste salt

Stuffing
100 gm chopped shrimps
120 gm bekti fish
50 ml mustard oil
3 no chopped green chili
50 gm chopped onion
½ tsp red chili powder
½ tsp turmeric powder
to taste salt
150 gm maida
2 no egg
75 gm cornflakes
50 gm papad
for frying oil
300 ml kasundi

Marinate fish pieces with lemon juice & salt.
In oil sauté onion & green chili. Add spices & dry from moisture.
Mix in flour & egg to make a smooth batter.
Roll out fish slices with cooked stuffing inside, dip in batter & roll in mixture of crushed cornflakes & papad and deep fry.
Serve with mustard or kasundi dip.

Mughlai Paratha

200 gm whole wheat flour or atta
250 gm maida
50 gm rawa or semolina or suji
200 ml milk
As required warm water
10 gm salt
500 gm cooked mutton keema mixture
3 no eggs
100 ml ghee

PREPARATION:
In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside. Mix the keema mixture with the egg.
Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle.
Now taking the rolled dough in between the fingers, swing in the air and bang on a clean surface, and due to elasticity of the dough, it enlarges to a big napkin shape.
Put a large spoonful of the Keema in the center of the piranha and fold edges from four sides so as to completely cover and seal the Keema inside.
Heat a griddle on a medium flame till hot. Pour some ghee and place the jointed side on the tawa so as to seal the surface. Turn and cook, pressing gently on the side from time to time, till the surface is crisp and golden in colour. Brush each side with egg.
The Paratha is ready when the egg on both sides is cooked

FOOD from BENGAL - Part 2 (SNACKS - Type 1 )

MOCHAR CHOP
(banana flower croquets) 8no
Ingredients
500 gm banana flower
1/4 no coconut
40 gm raisins
5 gm chili powder (to taste)
10 gm dhania-jeera powder
20 gm maida
10 gm ginger (ground)
5 gm sugar
100 ml flour batter
80 gm bread crumbs
2 gm garam masala powder
to taste salt
200 ml oil for deep frying
Method:
Mince the banana flower and discard outer purple leaves. Boil with salt and squeeze it dry absolutely.
Chop fine pieces of fresh coconut and fry these lightly. Chop the raisins.
Warm a tablespoon of oil and gently fry the minced banana flower, mixing in coconut, raisins, ground ginger, red chili powder (as desired), salt, sugar, dhania and jeera powder and garam masala powder. Bind the mixture with maida.
Shape the mixture into round uniform shapes
Make a batter with flour, salt, pepper powder and water.
Dip in batter & roll in breadcrumb. Deep fry.

ALUR CHOP(potato chop): 16 pcs

ingredients

500 gm peeled potatoes
2 gm bayleaf
5 gm jira powder
5 gm dhania powder
10 gm chopped green chili
200 gm chopped sautéed onion
10 gm ginger-garlic paste
To taste salt
150 gm besan
200 ml mustard oil

preparation
boil the potatoes, peel off the skin and mash thoroughly.
Broil over medium heat bayleaf, jeera, dhaniya and then grind.
Fry onion, ginger and garlic over medium heat. Mix the fresh masala with the mashed potatoes and fried onions.
Make tapered balls of the mixture roll over in besan mixture and fry in mustard oil.

BEGUNI

Ingredients:

100 gm paper thin sliced brinjal
75 gm besan
10 gm green chili
2 gm red chili powder
5 gm bhuna jira powder
5 gm dhania powder
100 ml mustard oil
To taste salt


Method:

cut the brinjals (aubergines) into paper-thin big slice. Mix the besan with all the ingredients and make a smooth thick batter
Soak the brinjal pieces in this batter so as to cover it and fry in hot oil. Fry till golden brown.


VEGETABLE CHOP


100 gm carrot
50 gm beans
75 gm beetroot
75 gm broccoli
100 gm mashed potatoes
50 gm mashed green peas
10 gm chopped green chilies
10 gm ginger-garlic paste
5 gm bhuna jira powder
3 gm haldi powder
5 gm red chili flakes
5 gm sugar
100-ml flour batter
80 gm bread crumbs
2 gm garam masala powder
to taste salt
200 ml oil for deep frying

Method

Boil all the vegetables separately, puree the mixture. Add all the ingredients
Shape the mixture into medium shaped croquette
Make a batter with flour, salt, pepper powder and water.
Dip in batter & roll in breadcrumb. Deep fry.

Chingri macher chop

Ingredients: 6 no


200 gm prawn a
100 gm shrimp big size
100 gm beckti fish
100 gm mashed potatoes
10 gm chopped green chili
10 gm bhuna jira powder
100 gm sauté chopped onion
75 gm besan
To taste salt
50 gm sugar
50 gm chopped coriander leaves
150 ml oil
15 gm garlic-ginger paste
50 ml light maida-egg batter
200 gm crushed cornflakes

Method

Mince fish; prawn together in a blender.
Fry onion, ginger-garlic paste over medium heat. Add the mashed potatoes & fish-prawn mince; add chopped shrimp & sauté for longer time then add green chili, jira powder, besan, salt & sugar.
Let the mixture cool down to room temperature. Add fresh coriander & dip in maida batter & roll over cornflakes. Deep fry.



DIMER DEVIL

Ingredients

6 no whole duck egg
100 gm beckti fish
100 gm mashed potatoes
10 gm chopped green chili
10 gm bhuna jira powder
100 gm sauté chopped onion
75 gm besan
To taste salt
50 gm sugar
50 gm chopped coriander leaves
150 ml oil
15 gm garlic-ginger paste
50 ml light maida-egg batter
200 gm crushed white vermicelli


Mince fish in a blender.
Fry onion, ginger-garlic paste over medium heat. Add the mashed potatoes & fish mince, sauté for longer time then add green chili, jira powder, besan, salt & sugar.
Let the mixture cool down to room temperature. Add fresh coriander.
Separately boil duck egg. Cut into half. Cover with the fish mixture. Apply maida-egg batter & roll in vermicelli. Deep fry.

KABIRAJI CUTLET

For the spices:
150 gm minced onion
30gm peeled, minced fresh ginger
10 gm minced garlic
5 gm seeded, chopped fresh green chili
50 gm finely chopped fresh cilantro
25 gm chopped mint
10 gm chopped basil leaves
2 gm asafetida powder
10 gm ground cumin
10 gm ground coriander
to taste salt
5 gm sugar
2 gm black pepper (preferably freshly ground)
500 gm chicken mince
200 ml maida-egg batter
6 no eggs lightly beaten
200 gm fresh bread crumb
200 ml oil


Combine all spices in a large bowl. Gently mix in the ground meat without squeezing out the moisture. Pinch off a portion of this mixture, shaping it into a rectangular patty about.
Dip patties in the egg, and then coat them lightly on both sides with the breadcrumbs.
Dip the patty in batter (egg, salt, pepper, fresh coriander, red chili flakes) & deep fry in hot oil so as foam of egg forms on the edge of cutlet.

JHAL MURI


400 gm puff rice
20 gm soaked black gram
20 gm soaked green gram
30 gm chanachur
25 gm gatti
25 gm sewai
20 gm fried spiced moong dal
25 gm fried peanut
30 gm fried spiced kabli channa
10 gm mixed pickle
5 ml mustard oil
3 gm jhal muri masala(black salt,bhuna jira powder,red chili powder,chat masala, white pepper powder)
25gm small diced coconut
100 gm chopped onion
20 gm chopped green chili
30gm chopped fresh coriander
30 gm chopped tomatoes


Mix all ingredients & serve in newspaper cone with a round thin slice of coconut on top.

PHUCHKA

50 no phuchka shell
400 gm boiled, peeled & roughly mashed potatoes
150 gm soaked & boiled bengal gram
15gm bhuna jira
10 gm red chili powder
10 gm chopped green chili
25 gm chopped fresh coriander leaves
5 ml imly pulp
To taste salt


For the water

750 ml mineral water
40 ml imly pulp
15gm bhuna jira
10 gm red chili powder
10 gm chopped green chili
50 gm chopped fresh coriander leaves
10 gm jal jira
To taste salt
10 gm aamchur powder


Mix all the ingredients except the shell for preparing the stuffing mixture of phuchkas

For the water mix all the ingredients & stir well, adjust seasonings if required

phuchka dough recipe

Fine quality semolina or suji 100 gm
Plain flour 10 gm
Vegetable soda 45 gm
Salt to taste

200 gm semolina or suji
100 gm wheat flour
100 gm refined flour
10m Salt
As required water

Mix the flours and salt together and knead into stiff dough adding water a little at a time.
Add a little oil and knead till the semolina almost dissolves. Knead for a few minutes with oiled palms and cover with a damp cloth.
Keep aside for 15 minutes.
Heat oil in a deep wok / kadhai.
Divide into 1/2 inch balls. Roll out into thin tiny Pooris. And deep fry in hot oil till they puff up and golden brown. Keep Aside. They can be stored in sealed plastic packets or containers for long.

ALOO KABLI

500 gm boiled, peeled & cubed potatoes
100 gm chopped onion
10 gm chopped green chili
To taste salt
200gm soaked & boiled kabli channa
100 ml tamarind chutney
5 gm red chili flakes
30 gm chopped coriander leaves
50 ml coriander chutney
5 gm aloo kabli masala(roasted channa dal, red chili powder, bhuna jira powder,white sea salt, carmamom powder,yellow chilli powder)
3 gm bhuna jira powder


Cut the potatoes into small dices. Gently mix thoroughly all the ingredients. Decorate with the chutneys & serve cold.
Grilled roundels of potatoes can be placed at the bottom of the mixture for better presentation