Stuffed Mild Pepper with Gravy

Stuffed mild pepper with gravy is best made with fresh seasonal green mild peppers. Also known as achari mirch, these peppers have almost no heat and are ideal for stuffing.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Though the peppers may look intimidating they are just like the capsicum in flavor. Most popularly they are made into pickle or fritters/bhaji.

In this recipe, I have used peanuts in the gravy much like the salan recipe. Though this is not a salan, this recipe has been inspired by it.

Stuffed Mild Peppers with Gravy            Serves 5 to 7

Ingredients:

Green mild peppers – 8 to 10

For the Filling

Coriander and Cumin seeds – ½  tblsp

Finely chopped onion – 2 to 3 tblsp

Boiled potatoes (crushed) – 2 large

Ginger garlic paste – ¼ tsp

Chopped coriander leaves – 1 tblsp

Chaat masala – 1 tsp

Salt – to taste

Grated processed cheese – 2 tblsp

Oil – 3 to 4 tsp

For the Gravy

Finely chopped onion – 2 to 3 tblsp

Grated tomato – 1 medium

Dry roasted peanuts – 2 tblsp (grind to a fine paste with water)

Yogurt (beaten) – 2 tblsp

Chopped coriander leaves – 2  tblsp

Salt – to taste

Oil – 2 tblsp

Spice paste for the gravy

Ginger paste – ½   tsp

Garlic paste – ½   tsp

Coriander powder – 1 tsp

Cumin powder  - ½ tsp

Chaat Masala – ½ tsp

Garam masala powder – ½  tsp

Kashmiri Red Chili pdr – ½ tsp

Turmeric powder – ¼ tsp

Method:

1.    Dry roast the coriander and cumin seeds. Cool slightly and grind coarsely.

2.    Heat 2 tsp of oil and cook the finely chopped onions till they turn pink. Add in the boiled potatoes. Mix well.  Add in the ginger garlic paste, chopped coriander, chaat masala, roasted cumin coriander seeds and salt. Mix well, cook briefly and let it cool to room temperature.

3.    Once cooled, add in the cheese and mix well. Mash it up slightly. Slit the peppers lengthwise and scoop out the seeds. Stuff  the potato cheese filling into all the peppers.

4.    Drizzle a pan with oil. Fry the stuffed peppers till they get blisters and are charred lightly. Cover and cook on low heat for a minute. Take the peppers out and keep aside.

5.     Mix the ingredients, add ¼ cup of water and mix to a smooth spice paste for the gravy.

6.    Heat the oil and cook the onion till they turn soft and light golden. Add in the spice mix and cook on low heat till the oil starts separating.

7.    Add in the tomato and cook again till oil separates. Season with salt and add in the peanut paste. Cook for 2 mins and add in the chopped coriander. Mix well and add in ¾ cups of water. Bring to a boil and cook till the sauce thickens slightly.

8.    Keep the heat on absolute low and add in the yogurt. Mix it in and let it cook. Once it starts simmering, add in the stuffed peppers. Cook them for a minute before taking them out carefully. Turn off the heat.

9.    To serve, spread the gravy onto the serving platter and place the peppers on it. This dish is best enjoyed with pulao or biryani and even puri or paratha.

© Rinki’s Kitchen

Methi Paneer Bhurji

Every household has a paneer bhurji recipe. This recipe is all about how to make methi paneer bhurji my way.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

The delicious bhurji is best enjoyed with puri, paratha or chapatti. I even use it to make a special sandwich. That turns out really delicious!

This paneer bhurji recipe has my own twist to it. Who knows you may get inspired to add your bit to the recipe too?

Click the link below for the video recipe:

Methi Paneer Bhurji                        Serves 5 to 6

Ingredients:

Paneer/Cottage cheese – 250 g

Blanched Methi /Fenugreek leaves – 250g

Potato boiled and grated – 1 medium

Cashew nuts – a handful

Coriander seeds – ½ tsp

Cumin seeds – ½ tsp

Onion Chopped – 1 medium

Tomato chopped – 2 medium

Ginger paste – ¾  tsp

Garlic paste – ¾  tsp

Green chillies (chopped) – as per taste

Coriander powder – 1 tsp

Cumin powder  - ½ tsp

Garam masala powder – ½  tsp

Kashmiri Red Chili pdr – ½ tsp

Coriander leaves (Chopped) – ½ cup

Salt – to taste

Oil – 2 tblsp

Kasuri methi/dried fenugreek leaves – 1 tblsp

Method:

1.    Blanch the methi leaves by washing them with boiling hot water and then with cold water. Chop them roughly and keep aside.

2.    Crumble the paneer block roughly.

3.    Heat the oil in a pan. Fry the cashew nuts and keep them aside . Add in the coriander and cumin seeds to temper it.

4.    Add in the onion and cook till soft and light pink in colour. Add in the ginger – garlic paste and chopped green chilies. Cook briefly. Lower the heat and add in the dry spice. Mix well.

5.    Add in the tomato and some salt. Cook till the tomatoes become soft and disintegrated. Now, add in the methi leaves and mix well. Add in the potato and mix to combine.

6.    Pour in ½ cup of water and bring to a boil. Add in the crumbled paneer. Mix well and add a little water.

7.    Cook on medium heat stirring from time to time till almost all the water has evaporated. Add in the coriander leaves and the cashew nuts (broken into smaller pieces). Mix well and turn off the heat.

8.    Crush the kasoori methi by hand and sprinkle over the pan. Mix gently.

9.    Serve the bhurji hot with paratha, puri or chapatti.

© Rinki’s Kitchen

Grilled Bread Pocket (Less Oil) Recipe

Bread pockets need not be deep fried all the time. My grilled bread pockets recipe uses very less oil.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

A healthy and delicious vegetables filling goes into the pockets along with lots of mozzarella. The familiar pizza flavor makes it interesting too.

The grilled version has less oil and yet does not compromise on the taste. This recipe appeals to kids and adults alike.

The filling may be made ahead. These grilled bread pockets with veggie filling are excellent as snacks at tea time or even as breakfast food.

Click the link below for the video recipe:

Grilled Bread Pocket (Less Oil) Recipe           Makes 15 to 16

Ingredients:

For the filling

Finely chopped onion – 1/3 cup

Finely chopped bell peppers and capsicum – ¼ cup each

Grated garlic – 1 tsp

Finely chopped cabbage – ¼ cup

Grated carrot – 1 large

Finely chopped broccoli – ¼  cup

Boiled or frozen peas and corn – ¾ cup

Mozzarella – ¾ cup

Grated tomato – 1 large

Tomato ketchup – 2 to 3 tblsp

Sliced olives – 6 to 8

Seasoning

Red chili flakes – ½ tsp

White Pepper powder – ½ tsp

Pizza seasoning – 1 tsp

Dried basil – 1 tsp

Salt – to taste

Bread slices – 15 to 16

Slurry – 3 tsp flour + water as required

Extra virgin olive oil – 2 tblsp

Vegetable oil – 3 tblsp

Method:

1.    Heat extra virgin olive oil in a pan. Add in the onions, capsicum and bell peppers. Cook for a minute or until the peppers release their aroma. Add in the garlic and cook till the raw smell goes away. Next add in the rest of the vegetables. Give it a quick mix.

2.    Add in the chili flakes, pepper and salt. Cook for a min. Once the veggies look wilted, add in the grated tomato and ketchup. Mix well add in the corn and peas. Cook till the veggies are done.

3.    Add in the dried basil and pizza seasoning. Mix it up and turn off the heat. Now add in the chopped olives and spread out the filling and let it cool in the pan to room temperature. Once cool, mix in the mozzarella and keep aside.

4.    Trim the crust from the bread slices. Dampen with a little water and roll them out thinly with a rolling pin.

5.    Make a thick paste with the flour and water. This will be used as glue to seal the edges of the pockets.

6.    To make a pocket, place a tablespoon of filling on a rolled slice of bread. Apply the glue on the edges. Lift one corner of the slice and fold it over the filling to meet the opposite corner. Press with your fingers to seal the edges. Repeat with the rest.

7.    Put the prepared pockets in the fridge for at least 15 mins. Before grilling, brush them on one side with oil.

8.    Heat a grill pan place the pockets oiled side down. Cook on low to medium heat for 2 mins on each side till crispy.

9.    Serve hot with tomato ketchup or a chutney.

© Rinki’s Kitchen

Malai Tandoori Broccoli Recipe

If you want to make a healthy and delicious vegetarian snack then, my tandoori broccoli recipe is just right for you! It’s a no sweat recipe that you will enjoy making.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Broccoli, the super food is just perfect for cooking into kebabs in the tandoor or a hot oven. Unlike the gobi or cauliflower, this grilled broccoli Indian style has quite a bite to it. The fibrous texture makes it filling too.

The broccoli may be grilled in an oven or a tandoor. You may cook it without oven on a hot tawa or in an air fryer even.

This dish goes really well as a snack or an appetizer. I often pair it with some dal (lentils) and chapatti to have for dinner.

So, what are you waiting for? Go ahead and make it.

Click the link below for the video recipe:

Malai Tandoori Broccoli                 Serves 6 to 8

Ingredients:

Broccoli – 500g

Vegetable oil – 1 tblsp

Chaat Masala – 1 tsp or as needed

For the marinade:

Hung curd – 1 cup

White pepper powder – 1/3 tsp

Coriander powder – 1 tsp

Garam masala powder – ½ tsp

Chopped green chilies – 1 tsp

Grated ginger – 1 tsp

Grated garlic – 1 tsp

Fresh cream or malai – ¼ cup

All purpose flour – 1 tblsp

Salt – to taste

Mustard oil – 1 tblsp

Vegetable oil – 1 tblsp

Method:

1.    Cut the Broccoli into large florets. Blanch the florets by pouring in boiling hot water over them. Drain and keep aside.

2.    Mix all the ingredients for the marinade, in a bowl. Beat well to combine thoroughly to a smooth paste.

3.    Pour the marinade over the broccoli and coat all the florets with it. Let it rest for at least an hour. Best to keep it covered in the fridge overnight.

4.    Get them out of the fridge and arrange them on a baking tray lined with Aluminum foil. Bake them in a preheated oven at 220 °C for 10 mins.

5.    In the meantime, scrape the left over marinade in the bowl. Add in a table spoon of oil to it and mix well. Keep aside.

6.    After the 10 mins of baking, brush the marinade oil-mix on the half-done broccoli florets.  Put the tray back to bake for a further 7 to 10 mins.

7.    Sprinkle the Broccoli florets with Chaat Masala and serve hot with onion rings and lemon slices.

© Rinki’s Kitchen

Chocolate Custard Tart 3 ways!

Tarts may look fancy but are actually quite easy and fun to make. This recipe is all about a chocolate custard tart with 3 variations.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This is an eggless and no bake dessert recipe. The custard is made with custard powder and hardly takes any time to get done. Follow my instructions and you will get rich and smooth chocolate custard.

For the biscuit base, I like to use coconut biscuits as the coconut goes really well with the chocolate flavor. Just the right amount of butter to make the crumbs look like wet sand ensures a strong shell.

The mousse made with the custard just gives a variation to the texture of the filling. It’s always good to have an assortment of desserts to serve.

Click the below link for the video recipe:

Chocolate Custard Tart                               Serves 5

Ingredients:

For the Custard:

Full fat milk – ½ liter

Custard powder (vanilla) – 3 tblsp or as per pack instructions

Caster Sugar – 4 tblsp or as per pack instructions

Cocoa powder – 2 tblsp

For the biscuit base:

(Small tart shells 3” size require about 50 g of biscuit per base)

Coconut sugar biscuits – 50 g per tart shell or as required

Melted butter – as needed to get a wet sand texture

Cocoa powder – 1 tblsp for 150 g of biscuit

For the mousse:

Custard – 1 cup

Sweetened whipped cream – 1/3 cup

For the topping:

Whipped cream and Dark chocolate Ganache– as required

Cherries, Choco chips, Sprinkles, Dragees etc.

Method:

1.    Take the milk in a sauce pan. Remove ½ cup from it and keep aside.

2.    In a small bowl, take the custard powder and cocoa powder. Add the milk from the cup and make a smooth paste.

3.    Put the saucepan on low heat and add in the sugar. Keep stirring using a whisk till the sugar dissolves. Quickly pour in the chocolate custard mix from the cup and continue stirring till the custard thickens. Turn off the heat as soon as it comes to a boil. Cover the surface with cling film and let it cool completely.

4.    Make biscuit crumbs in a food processor. Add the cocoa powder and run the mixer to mix it with the crumbs. Take it out in bowl. Add in the melted butter and mix till wet sand texture.

5.    Fill the tart shells with the crumb mix and press it into the mould with a spoon and your fingers. Make sure to cover the sides and bottom evenly. Once all of them are done, chill in the fridge for 30 mins at least.

6.    Once the custard has cooled down, beat it till smooth. Take some out in a bowl and add in the whipped cream, fold gently to combine and you will have a mousse.

7.    Fill some of the tart shells with the mousse and some with the custard. Smooth the tops and chill in the fridge for at least 15 mins.

8.    Decorate the tops with some ganache and whipped cream frosting. Use fresh or canned fruits, nuts, choco chips etc to garnish the tarts. You could also use edible decorative sprinkles, beads and dragees for beautification.

© Rinki’s Kitchen

Red Velvet Cupcakes with beetroot

If you are not a fan of artificial food colouring like me, then red velvet cupcakes with beetroot is the recipe for you.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Red velvet cake was developed as a cheaper alternative to chocolate cake. That was during difficult times but now, the recipe is a highly popular one…a gourmet dessert if I may.

This cupcake recipe with beets turns out very moist and velvety. The colour of the cake depends on the colour of the beets used in the recipe. Though it is a subtle red colour, it looks beautiful.

Red Velvet Cupcakes with beetroot

Ingredients

Dry ingredients:

All purpose flour – 1 ¼ cup

Cocoa powder – 1 tblsp

Baking soda – ½ tsp

Baking powder – ¾ tsp

Salt – ¼ tsp

Butter milk – ½ cup of warm milk + 1 tblsp of vinegar

Superfine /Caster sugar – ¾ cup

Butter – ¼ cup softened

Vegetable Oil – 2 tblsp

Eggs - 2

Beetroot puree/paste – 4 to 6 tblsp

Vanilla essence – 1 tsp

 

For the whipped cream:

Chilled Full fat or heavy cream – ¾ cup

Icing sugar (sifted) – 1 tblsp

Vanilla essence – a few drops

Method

1.    Mix all the dry ingredients in a bowl with a whisk for a minute. Keep aside.

2.    Mix the ingredients for buttermilk and rest for at least 5 minutes.

3.    Take the sugar in a large bowl. Add in butter and oil. Beat till the mix resembles a thick paste.

4.    Add in the eggs one at a time, mix to a smooth batter after each addition.

5.    Add in the essence and the beetroot paste (select beetroots with intense red colour). Mix them into the batter.

6.    Add in the flour mixture in 3 parts and the buttermilk in 2. Begin and end with the flour. Mix till just combined.

7.    Pour into cupcake moulds or cups till ¾ full. Bake in a preheated oven at 180°C for 20 mins or till a skewer inserted comes out clean.

8.    Cool on a wire rack.

9.    To make the whipped cream, take the chilled cream in a chilled bowl. Beat it with a chilled whisk or electric beater till bubbles start appearing. Add in the icing sugar and essence. Whip on high speed till the cream doubles in volume and holds stiff peaks.

10. Fill in a piping bag with a star nozzle and decorate the completely cooled cupcakes.

© Rinki’s Kitchen 

Deep Fried Devil Eggs

Dimer Devil as they are called in Bangla are very popular deep fried deviled eggs (Bengali style). Though not low on calories, these fried devilled eggs are worth indulging in.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

There are many versions  and variations of the Egg devil Bengali recipe. Some use potatoes while some use mince meat to fill and coat the eggs. Yes, the whole devilled egg is coated with mince meat or the filling and then crumb coated.

My version is often without the external coating. I simply like it this way and end up using the left over filling to make sandwiches.

These deep fried devilled eggs bring back many memories from childhood. That’s what food is meant to do …right?

Click the link below for the video recipe:

Deep Fried Deviled Eggs (Bengali Style)                 Makes 8

Ingredients:

Hard boiled eggs – 8

Raw egg - 1

Onion (Sliced / Chopped) – about 2 cups

Ginger paste – 1 ½ tsp

Garlic paste – 1 tsp

Green chillies (chopped) – as per taste

Coriander powder – 1 tsp

Cumin powder  - ½ tsp

Garam masala powder – 1 tsp

Coriander leaves (Chopped) – ½ cup

Sugar – 1 tsp

Salt – to taste

Black salt – for dusting

Bread crumbs – 1 ½ cup

Oil – 3 tblsp + for deep frying

Method:

1.    Make a small slit on the hard boiled eggs near the yolk. Use the pointed tip of a small knife to poke out the yolk. Collect it in a bowl. Similarly, separate the yolk from the whites for all the eggs.

2.    Heat 3 tblsp of vegetable oil in a pan. Add in the onions and sugar. Cook till the onions become light brown in colour. Now, add in the ginger, garlic and green chillies. Cook for a minute before adding in the coriander, cumin and garam masala powders.

3.    Mix well and add in the egg yolks. Crumble the yolks while cooking them with the onion. Season with salt. It will be ready once the mixture becomes a thick brown mass.

4.    Turn off the heat and add in the chopped coriander and a handful of raisins. Mix well and leave aside to cool.

5.    Once cool, fill in the yolk mixture into the egg whites carefully. Shape by pressing with your fingers.

6.    Beat in the raw egg into a bowl. Keep the bread crumbs ready too. Take an egg and dip it into the beaten egg. Coat well and place it into the bread crumbs. Coat well with your hands.

7.    Once all of them have been coated, use the remaining egg and bread crumbs to coat them a second time. Keep the twice coated devilled eggs in the fridge for 10 to 15 mins.

8.    Heat oil in a deep pan and fry the eggs a few at a time till crispy on the outside.

9.    Serve hot with onions and mustard on the side.

© Rinki’s Kitchen