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.
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
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