Postor Bora Recipe by Chandrani

Postor bora is a very well known Bengali recipe. It is usually served with hot steamed rice and pulses, but remember to serve it hot. It is easy to prepare and takes less time. Let's start the process -

Ingredients: 

• Poppy seeds (or posto) - 50gms
• Onion - 1 medium size (chopped)
• Green chilli - 3 pieces (according to your taste)
• Salt - according to your taste
• Mustard oil for frying

How to make the poster bara?

• First, wash the poppy seeds so that seeds can be properly ground. You can use a grinder or sil batta (grinding stone) for making this paste. Try to use a minimum quantity of water.
• If you are using grinder then first grind the poppy seeds without water. After that add onions, green chilies, and salt, grind once again until it turns into a smooth paste. 
• Take a kadhai/pan and add oil. Heat the oil on a high flame and when it becomes smoking hot, simmer the flame, add the paste in small portions by flattening them in hand. 
• Fry these on both sides until they turn dark brown. Take these out as these are ready to be served. 

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Punjabi Kadhi Pakora Recipe

Kadhi Pakora, a popular Punjabi dish is often made in my kitchen, but I just couldn't manage myself to take step-by-step pictures and that's why it took me so long to share this delicious recipe. You can have kadhi pakora either at lunch or dinner with rice.

INGREDIENTS to make pakora:

• 1 medium-size onion - chopped finely
• Finely chopped cabbage - 100 gms
• Besan / gram flour - 3 tablespoon
• Rice flour - 2 tablespoon
• Red chilli powder - 1/2 teaspoon
• Refined oil for frying
• Turmeric powder - 1/2 teaspoon
• Salt, to taste
• Cumin powder - 1/2 teaspoon
• Water - for making the batter, as required 

How to make pakora:

Mixed all the ingredients and make a thick batter. Heat the oil in a kadhai. When the oil is hot, make small balls of batter and fry them 3-4 at a time. When their color turns golden brown (both sides), strain the excess oil, and keep aside.

INGREDIENTS to make Kadhi:

• Thick curd (i.e., without water) - 6 tablespoons
• Besan / gram flour - 2 tablespoons
• Onion - 1 medium size, finely chopped
• Tomato - 1 medium size, finely chopped
• Fenugreek seeds (methi) - 1/2 teaspoon
• Dry red chilies - 3 to 4 pieces
• Cumin seeds - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Kashmiri red chilli powder - 1/2 teaspoon
• Ginger - 1/2 inch, finely chopped
• Salt, to taste
• Water - approx. 500 ml

How to make besan-curd mixture:

• In a deep bowl take besan and curd. Whisk it well and make a smooth mixture without any lumps.

• In a kadhai, heat 2 tablespoons of mustard oil. When the oil is hot, add dry red chilies, methi seeds, cumin seeds, and fry for 2 minutes.
• Add chopped ginger and fry for 1 minute.
• Then, add chopped onions and fry for 2 minutes.
• In the end, add the besan-curd mixture.

• Keep stirring continuously for 30 minutes, otherwise, there are chances for besan to stick to the bottom of Kadai. When the mixture starts to thicken, turn off the flame and transfer the mixture to a serving bowl. Add pakoras into the mixture. So try this recipe at home and do share your experiences. 

Note: You can make different types of pakora like onion pakora, dal pakora, spinach pakora, as per your choice and convenience.

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Green Mango Chatpata Recipe by Chandrani

Recipe details:

Green mango - cut into small pieces

Spices - cumin seeds, green chilies, mustard seeds, salt, sugar, and mustard oil

Add all ingredients into a grinder and mix well until made into a fine paste having a smooth consistency.

Raw mango chatpata is ready. Enjoy this with your daily meals!

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Ladies' Fingers (Vendakkai) Curry, the Tamil way

This is a simple gravy recipe in which ladies fingers/vendi/ঢেঁড়স is cooked in a tomato-onion, cashew nut and urad dal based gravy. This masala gravy is very much popular in the south India side. You can enjoy it for your everyday meal along with roti/ paratha and rice.

Things you'll need (Ingredients):

• Bhindi/Okra/Ladies' fingers -250 gm (washed)
• Onion: 1 large finely chopped
• Tomato -1 large finely chopped
• Garlic (peeled) - 8 to 10 pieces
• Ginger - 1/2 inch (peeled)
• Turmeric powder - 1/2 teaspoon
• Red chilli powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Urad Dal - 1 tablespoon
• Fennel Seeds/Saunf - 1/2 teaspoon
• Cashew nuts - 10 to 12
• Cumin seeds - 1/2 teaspoon
• Cooking oil - 5 tablespoon
• Salt, to taste

How to make this recipe (step-by-step process):

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Chicken Pulao Bengali Style

Pulao is a sweet one-pot dish made of kolam rice (known as "Govindobhog" in Bengali) mixed with vegetables, chicken/mutton, and spices. There are several types of Pulao dishes popular in India like Veg pulao, Chicken pulao, Paneer pulao, Kashmiri pulao, etc. 

Now, let's talk about today's recipe - "Bengali style Chicken Pulao". This chicken pulao is not only easy to prepare but is delicious as well. If we compare it with biriyani, it does not involve those many steps that are required to cook biriyani.

So, what are we waiting for? Let's get to the recipe fast!

Ingredients: 

• Govindobhog rice ("Kolam rice" in Telegu) - 150 gm
• Chicken (either boneless or medium-sized)  - 300gms
• Curd - 4 tablespoons
• Onions - 1 large
• Garlic and ginger paste - 1 teaspoon
• Tomatoes - 1 large
• Green chilies - 4 (finely chopped)
• Red chili powder - 1 teaspoon
• Cumin Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric powder - 1 /2 teaspoon
• Desi Cow Ghee - 2 tablespoons
• Oil - 2 tablespoons
• Salt, as per taste
• Sweet - 2 teaspoon
• Cinnamon - 1 large stick
• Cardamom - 4 (1 black + 3 green)
• Cloves - 6 to 7
• Bay Leaves - 2 

The step-by-step process (photos)

• Wash the rice thoroughly and leave it aside to drain the water for drying it completely.

• To marinate chicken, take a bowl and add the chicken pieces, curd, ginger-garlic paste, red chili powder, salt, turmeric powder, cumin powder, coriander powder. Mix well and set it aside for 30 minutes.

• After 30 minutes, take a pan and heat oil. Add the finely chopped onions and fry for 3 to 4 minutes on a high flame.

• When onions become soft and golden in color then, add the chopped tomatoes and green chilies. Fry for 3 to 4 minutes.

• Next, add the marinated chicken and mix well. Cook for 10 minutes on a low flame, cover it and stir it occasionally.

• After 10 minutes, add 1 cup of water and mix well. Cook for another 10 minutes.

• Switch off the flame and keep the chicken aside.

• Take another deep bottomed pan, switch on the gas, and add ghee.

• When the ghee completely melts, add the green and black cardamoms, bay leaves, cloves, and cinnamon stick to the ghee and stir it for a minute.

• Now add rice and fry for 5 minutes on a medium flame. Add salt and mix well. 

• Add the previously cooked chicken along with rice and add 1 cup of water, cover the pan and cook it on a low flame for 10-15 minutes. Keep checking so that the mixture is not burnt.

• When the water has been absorbed fully take out the lid, add sugar, 1/2 teaspoon of garam masala powder, and mix well.

• Check the rice if it is well cooked or not and add salt, if needed, as per your taste.
• Turn-off the gas and serve with raita for lunch or dinner.

Kindly try this at your home. Do like, comment, and share! 

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Rava Idli: An Easy and Quick Healthy Recipe for Breakfast

Idli is considered a popular South Indian food made of rice, urad dal, etc. There are varieties of idli recipes. I love this south Indian food and have it every weekend. Rava (or suji) idli, usually a famous breakfast in Karnataka, is for those who want to avoid rice idli. It is a very quick and easy breakfast recipe that doesn't need grinding and fermentation. Usually, I make the Rava idli batter within 10 minutes and while it is being prepared, I make the peanut chutney. Now, let's have a look at the recipe and step-by-step preparation process -

Preparation time: 15 to 20 minutes

Cooking time: 6 minutes

Servings: 10 idlis

Ingredients:

For idli batter:

1. Rava (or Suji) - 1.5 cups
2. Curd - 2 cups
3. Baking soda - 1/2 teaspoon
4. Salt, as per your taste
5. Onion - 1 medium size (finely chopped)
6. Tomato - 1 large size (finely chopped)
7. Green Chilies - 2 (finely chopped)

The step-by-step process with photos: 

• To make idli batter, take suji, baking soda, curd, salt, finely chopped onion, tomato, and green chilies in a bowl.

• Mix well, cover it, and keep it aside for 15 minutes.
• After 15 minutes, grease the idli molds (using an oil brush) and pour the idli batter.
• Now, cover and place this idli stand into the microwave. You can do it in a steamer or pressure cooker as well. Usually, I steam them for 6 minutes (depends on batter consistency).

• Remove the idli from the microwave and let it cool for 2-3 minutes.

For peanut chutney

1. Peanuts - 1 cup
2. Mustard seeds - 1/2 teaspoon
3. Chana Dal (gram dal) - 1 tablespoon
4. Curry leaves - 3 springs
5. Mustard Oil - 1 teaspoon
6. Salt, as per your taste
7. Tamarind - a little bit
8. Green chilies - 3 whole, as per your taste
9. Garlic - 3 to 4 bulbs
10. Dried red chilies - 3 whole
11. Water, as required (for consistency)

The step-by-step process with photos: 

• Heat the pan and add the mustard oil. Next, add the chana dal and fry until it turns light brown.
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• Now, add the peanuts and fry until brown. Let them cool completely. 

• Add the cooled peanuts, previously fried chana dal, garlic bulbs, green chilies, tamarind, and salt in a mixer-grinder to make smooth chutney along with water.

• After blending, add salt/chilies as per taste, if required.
• Heat 1 tablespoon of mustard oil in a pan (or you can use the previous pan as well). Next, add the mustard seeds, dry red chilies, and curry leaves. Fry these for 2-3 minutes.
• Now, pour this over the peanut chutney and mix well for a proper "tadka" which enhances the taste.

Serve chutney with Rava idli and enjoy your breakfast. Bon Appetit! Kindly try this at your home. Do like, comment, and share! 

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How to Make Restaurant Style Yippee Noodles at Home?

Yippee noodles are instant noodles, similar to Maggi and Top Ramen. It is easy to prepare within a few minutes. Here is a brief description of how to make restaurant-style Yippee noodles at home.

Ingredients:

1. Yippee noodles 2 packets (~70 gms each)
2. 1 cup of boiled carrots, peas, and beans
3. 1 large onion, finely chopped
4. 1 large tomato, finely chopped
5. Chopped green chilies, according to your taste
6. 2 boiled eggs, cut into small pieces
7. Coriander leaves, finely chopped, 2 tablespoons
8. 2 cups of water
9. Salt, as per your taste

Steps:

• Turn the stove on to high flame and take a medium-sized cooking pot. Add 2 cups of water and when water starts to boil, add 2 packets of Yippee noodles.
• Now add boiled vegetables (boiled carrots, peas, and beans), finely chopped onion, tomato, and green chilies, salt, and Yippee masala. Now mix well and cook on a medium to high flame for another 5 minutes.
• Switch off the gas and garnish the noodles with finely coriander leaves and boiled eggs. Serve it hot. Bon Apetit! 

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