Sweet Pea stuffed Kachori....

Koraishutir Kochuri (Sweet Pea Kachori) is a popular Bengali recipe especially in the winter. It is made for all special occasions and feasts.

Nowadays, it is made all year round but, it tastes best in winters when made with fresh sweet peas.

There are many variations of spices that are used to flavor the sweet pea filling for the kachoris. My recipe uses just two spices – fennel and ginger. This is a family recipe, one that my grandmother would make. I feel that keeping the flavoring simple and minimal helps to bring out the flavor of the peas.

The most important part of the recipe is cooking the pea paste over low heat patiently. It’s really worth the effort!

Give it a try and you will love it.

https://www.youtube.com/watch?v=CnWn7jcv-a8

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KORAISHUTIR KOCHURI / MATAR KACHORI/ SWEET PEA KACHORI

For the filling/stuffing:

Fresh Sweet Peas – 1 ½ cup (shelled)

Ginger paste – ½ tsp

Fennel seed paste – ½ tsp

Sugar – 1 tsp

Salt – to taste

Oil – 1 tblsp

For the dough:

All purpose flour – 1 ½  cups

Vegetable oil – 3 tblsp

Salt – a pinch

Water – as required

Also required:

Oil for deep frying.

Method:

1.    For the filling: Grind the sweet peas to a smooth paste. Heat the oil in a thick bottom vessel on low heat. Add the pea paste and cook stirring continuously till it becomes a thick paste. Add the ginger – fennel paste and season with salt and sugar. Cook till it becomes a stiff paste and you can form a ball with it.

2.    For the dough: Add salt to the flour and mix well. Add the oil and mix till bread crumbs stage. Add in a little water at a time to make a soft dough. Knead the dough for 3 – 4 mins till the dough springs back to the touch. Cover and leave it to rest for 30 mins.

3.    Form small balls with the dough.

4.    To fill the balls with the stuffing, shape them into little bowls with your fingers. Place a tsp of the pea filling in it,  gather and press the sides to close it. Make sure not to trap any air. Shape it back into a ball. Fill all the dough balls with the filling.

5.    Flatten the balls to thin down the edge. Roll out on an oiled surface.

6.    Heat oil in a pan for deep frying. Fry the kachoris on medium heat till they puff up and are golden in colour.

7.    Serve hot with Aloo Dum and enjoy!

 © Rinki’s Kitchen 2018 

3 Desserts with Custard Powder Pudding

Custard powder pudding is really simple to make and turns out perfect every time. Anyone can make it! In this recipe you will learn how to make custard with custard powder … really simple to follow.

The custard can be used as the base for any number of desserts. I made these 3 desserts with it and whatever I had at hand.

Serve it with fresh fruit or preserve or plain cake and it goes perfectly with all of them.

Or, get creative, mix and match a few ingredients to create an exotic dessert.

This is one dessert that is enjoyed by kids and grownups alike.

Personally, it brings back a lot of childhood memories. My mom would always buy the box of assorted flavours and we would get to choose from banana, vanilla, strawberry ….

Try these simple dessert recipes with custard pudding and you will love them.

Rinki Mukerjee

3 DESSERTS WITH CUSTARD POWDER PUDDING

For the Custard

Milk – 4 cups + 3 tblsp

Sugar – 4 tblsp

Custard Powder – 4 tblsp (Vanilla flavor)

Method

1.    Warm the milk and add in the sugar. Stir to dissolve it completely.

2.    Add a little cold milk to the custard pdr. Mix to a smooth paste.

3.    Put the sweetened  milk on low heat. Add the custard pdr paste and mix it in.

4.    Keep stirring the milk on low heat till it thickens and just comes to a boil. Switch off the heat when the first bubble appears.

5.    Strain the custard for best results while it is still hot.

6.    Cover it with cling film so that the film touches the surface of the custard. Let it cool completely. Refrigerate before serving.

First One

1.    Place some chocolate cake pieces at the bottom of your serving bowl. Drizzle some cherry syrup over them.

2.    Add some pitted cherries and chocolate chips. Press down. Cover it with custard.

3.    Repeat steps 1. and  2.

4.    Decorate with whipped cream and whole cherries on top.

Second One

1.    Put some custard at the base of your bowl. Add in some sliced bananas. Sprinkle chopped walnuts and choco chips.

2.    Drizzle some chocolate syrup over the bananas. Cover with custard.

3.    Repeat steps 1. and  2.

4.    Drizzle chocolate syrup on top and sprinkle some walnuts and choco chips.

Third One

1.    Add some melted butter to arrowroot biscuit crumbs and mix well.

2.    Line the bottom of your bowl with the biscuit crumb mix. Press down lightly to get a smooth top. Refrigerate for 15 mins.

3.    Add some strawberry preserve or fresh strawberry pieces over the biscuit base. Add a layer of whipped cream. Cover with custard.

4.    Add in more biscuit crumbs over the custard. Spread and press lightly.

5.    Repeat step 3.

6.    Cover with whipped cream and decorate with a little preserve.

NOTE: Refrigerate before serving.

© Rinki’s Kitchen 2018

Dhaniya Murg Tikka Masala....chicken cooked with coriander paste...

Chicken Tikka Masala is my inspiration for this recipe.

The bite sized boneless pieces of chicken are marinated twice. This results in really tender chicken tikka. The grilled tikkas can be served as a snack accompanied by some pickled onions.

Cooking the tikkas in the fragrant masala or the gravy takes it to another level. The curry has the distinct flavor of coriander as its main character.

Simple ingredients and easy to follow recipe makes it a must try…I am confident that it will be enjoyed by your folks. J

DHANIYA MURG TIKKA MASALA                                                           Serves 4 to 6

Ingredients:

Boneless chicken pieces – 500 g

First Marinate

Salt and pepper – to taste

Vinegar – 2 tblsp

Second Marinate

Yogurt – 3 tblsp

Coriander pdr – 1 tsp

Chaat masla – 1 tsp

Cumin pdr – ½ tsp

Garam masala pdr – ½ tsp

Ginger garlic paste or grated – 2 tsp

Coriander and green chili paste – 2 tsp

Mustard oil – 2 tblsp

For the Masala or Gravy

Onion (grated or paste) – 1

Ginger garlic(grated or paste) – 1 tsp

Chilies (finely chopped) – 1 or 2 (as per your taste)

Coriander pdr – 1 tsp

Chaat masla – 1 tsp

Cumin pdr –1 tsp

Turmeric/Haldi pdr – ¼ tsp

Garam masala pdr – 1 tsp

Coriander and green chili paste – 3 tblsp

Yogurt – 1 tblsp

Khus Khus or Poppy seed paste – 1 tblsp

Salt – to taste

Water – as required

Vegetable oil – 2 tblsp

Method:

Dhaniya Murg Tikka

1.    The chicken pieces should be bite sized. Wash the chicken in water. Add the ingredients mentioned in the First marinate and mix well to coat all the pieces. Leave it aside for at least an hour.

2.    After an hour, drain any water released by the chicken. Add in the Second Marinate and mix well to coat all the pieces.

3.    Cover and leave it for at least an hour in the fridge. For best results, marinate overnight.

4.    Heat very little mustard oil in a pan and cook the tikka or chicken pieces in it. Turning  over a few times till there is a slight colour on them and they are cooked. You could grill the chicken tikkas too. But cooking them in the pan works perfectly since they will be added to a gravy.

5.    Remove and keep aside. Rest them for 10 to 15 mins.

Masala or Gravy

1.    Heat some vegetable oil in a pan. Add in the onion and fry it till it is light golden pink in colour.

2.    Add in the ginger garlic paste and green chilies. Cook on low heat briefly.

3.    Add in the dry spices and a little water. Mix well and cook on medium heat till the oil starts separating.

4.    Add in the coriander paste. Mix it well with the onion masala. Add in the Khuskhus or Poppy seed paste. You could replace the Poppy seed paste with cashew paste too.

5.    Mix it well and cook till the oil starts separating again.

6.    Add in some water about ½ cup. Season with salt.

7.    Add in a tblsp of yogurt. Lower the heat and cook till it comes to a boil.

8.    Add in the chicken pieces. Add in garam masala. Mix well and adjust the gravy by adding some water.

9.    Cover and cook for 2 to 3 mins on low heat.

10. Sprinkle some garam masala. Serve the Dhaniya Murg Tikka Masala hot with chapatti or naan.

© Rinki’s Kitchen 2018 

Do Pyaza recipe with Sweet Peas and Mushrooms....

There is a Do Pyaza recipe for everything…then why not matar mushroom?

Mushrooms and peas curry is one of my favorite and it just becomes extra special by adding the crunchy shallots.

The name "Do Pyaza" may seem to be exotic but, it literally translates to … one with Two(DO) types of Onions(PYAZA) J

So, I have used grated onions and whole shallots here. Just remember not to overcook the shallots. The crunch is really amazing.

So, go ahead with cooking the Do Pyaza…it is fancy!

https://www.youtube.com/watch?v=98HQyuMIvxw

MATAR MUSHROOM DO PYAZA                                                           Serves 4 to 6

Ingredients:

Button Mushroom(halved) – 400g

Peas (boiled or frozen) – 1 cup

Shallots/Baby Onions – 1

Cumin seeds – ½ tsp

Tomato paste – 1 cup

Ginger (grated/paste) – 1 tsp heaped

Garlic (grated/paste) – 1 tsp heaped

Turmeric pdr – ¼ tsp

Coriander pdr - 1 tsp heaped

Cumin pdr – ½ tsp

Garam Masala pdr – ½ tsp

Red Chili pdr – ½ tsp

Sugar – 1 tsp

Salt – to taste

Vegetable oil – 3 to 4 tblsp

Fresh Cream – 3 to 5 tblsp

Fresh Coriander Leaves – for garnish

Method:

1.    Heat some oil in a pan. Fry the shallots till they are lightly coloured. The shallots should have a bite to them.

2.    Remove and keep aside. Add some more oil  to the pan.

3.    Add the cumin seeds to the oil. Once they release their aroma, add in the onion paste. Fry it till the water has evaporated  and the oil starts to separate.

4.    Add in the tomato paste. Cook for a minute. Then add the ginger – garlic paste. Lower the heat and add in the spices sugar and salt.

5.    Cook on low heat till the oil starts to separate.

6.    Add in the mushroom and coat them well with the masala. Cover and cook.

7.    Check in between after 2 mins. Stir the mushroom. Cover and cook till done.

8.    Add the boiled peas and a little water. Mix well. Cover and cook for a minute.

9.    Finish by adding 2 to 3 tblsp of fresh cream. Mix well and bring to the boil. Switch off the heat.

10. Serve hot drizzled with some cream and garnished with chopped coriander leaves. Accompany the dish with chapatti/roti/parantha.

NOTE: The shallots may be replaced by regular onions cut into chunks.

© Rinki’s Kitchen 2018 

Easy Spaghetti recipe ....

Making Spaghetti is really simple...this recipe is one off my quick dinner menu. What can be better than some freshly made tomato sauce? Throw in some "cheat meat balls" as I love to call them and you have a winning dish on your plate. 

SPAGHETTI AND CHEAT MEAT BALLS                                             Serves 3

Ingredients:

For the sauce

Tomatoes – 5 large

Onion – 1 medium finely chopped

Capsicum – 2 tblsp finely chopped

Garlic – ½ tsp finely chopped/grated

Tomato Ketchup – ¼ cup

Chili Sauce – 2 tsp

Vinegar – 2 tblsp

Mixed dried herbs – 1 tsp

Sugar – 1 tsp

Salt and Pepper – to taste

Extra Virgin Olive Oil – 2 tblsp

For the Cheat Meat Balls

Eggs – 2

Bread slices – 3 to 5                                                                Onion (paste) – 1 tsp

Garlic (grated) – ½ tsp

Salt and Pepper – to taste

Oil – for shallow frying

 

For the spaghetti

Spaghetti – 250g to 300g(cooked as per instructions on the packet)

Grated Cheese – ½ cup

Method:

For the tomato sauce:

1.    Put cross slits at the back of the tomatoes. Blanch them in boiling water for about a minute. Remove and wash in cold water.

2.    Remove the skin from the slits. Roughly chop them and keep aside.

3.    Heat olive oil in a pan and add the onion and capsicum. Cook till they are soft. You may add a little salt to help them soften up.

4.    Add the garlic and cook briefly. Then add in the tomatoes. Cook stirring for a minute. Then cover and cook for 2 to 3 mins.

5.    Add the tomato ketchup, herbs, salt, sugar, pepper and chilli sauce. Mix well. Cover and cook on low flame till the tomatoes become soft and mushy.

6.    This should take about 10 mins. Add a little water if the sauce becomes too thick. Then bring it back to the boil.

7.    Finish off by adding the vinegar. Mix well and turn off the heat.

For the cheat meat balls or egg fritters:

1.    Crack the eggs into a large bowl. Crush or crumble 2 bread slices into it.

2.    Add the onion paste and garlic. Season with salt and pepper and mix well.

3.    Add more bread if required to make a thick paste.

4.    Heat some oil in a pan for shallow frying.

5.    Shape the fritters using 2 spoons and drop them into the oil. Fry till they are lightly browned and crispy.

For Plating:

1.    Cook the pasta just before serving. Keep it al dente…so that they have a bite to them.

2.    Add the pasta directly into the sauce. Add a bit of the pasta water. Toss well to coat.

3.    Serve the spaghetti on a plate and arrange the egg fritters around it. Sprinkle some cheese on top.

 © Rinki’s Kitchen 2018