How to make Tangy Tomato Chutney Bengali Style...

What to do with juicy ripe tomatoes? I love to make a  tangy tomato chutney Bengali style…with them.

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

The chutney is not as sweet as typical Bengali tomator chutney. I use  jaggery or gur to make the chutney along with some sugar. I recommend that you add the sugar according to your taste.

This spicy and tangy tomato chutney is usually enjoyed by everyone. Serve it with a meal or snack…goes really well.

You will be surprised at how quickly and easily it gets done!

Tangy Tomato Chutney (Bengali Recipe)      

Makes about 500ml

Ingredients:

Ripe juicy tomatoes – 5 large

Preserved ripe mango/Mango jelly/Aam papad – 40g

Ginger (grated) – 1 tsp

Bengali five spice/Panch phoran – 1 ½ tsp

Dried Red chilli – 1

Jaggery/Gur (grated) – ¼ cup

Sugar – upto ½ cup

Salt – 1 tsp

Tamarind/Imli pulp – ¼ cup

Mustard oil – 2 tblsp

Method:

1.    Chop up the Mango jelly or Aam Papad and keep aside. Chop up the tomatoes.

2.    Heat a pan and dry roast a teaspoon of the five spice (panch phoron). Once they start to crackle turn off the heat and let them cool down slightly. Grind the spice mix coarsely.

3.    In the same pan pour in the mustard oil. Let it heat up. Add in the remaining panch phoron and the red chilli.

4.    Add in the tomatoes and give a quick mix. Season with the salt. Once it comes to a simmer, cover and cook for 2 mins.

5.    Add in the ginger and the Mango jelly. Mash up the tomato pieces. Cover and cook again for 2 more mins. Next add in the jaggery and mix well till it is has melted completely. Now, add in ¼ cup of sugar and once it is well combined, add in the tamarind pulp. Mix well.

6.    Taste the chutney. Add in some or all of the remaining sugar according to your taste. Cook for a couple of mins and turn off the heat. Once the chutney has cooled down, sprinkle some of the roasted (panch phoron) spice powder on top. Mix to combine.

7.    Serve with a sprinkling of the spice powder.

© Rinki’s Kitchen

How to make Ravioli with paneer...

If you want a tried and tested vegetarian (no egg) ravioli recipe, look no further…  learn how to make ravioli with paneer…

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

How to make the ravioli dough? How to make the filling? How to make the sauce?

I have explained everything simply and in great detail.

This cottage cheese ravioli recipe is enjoyed by everyone in my family. My Indianized version uses mint or pudina leaves in place of basil leaves but, the outcome is equally delicious.

Try it….it’s completely vegetarian!

Click the link below for the video:

Cottage Cheese Ravioli                 Serves 5 to 6

Ingredients:

For the DOUGH

All purpose flour/Maida – 1 cup

Semolina/Suji (fine) – 1 cup

Salt – ½ tsp

Extra virgin olive oil – 2 tblsp

Warm water – for kneading

For the SAUCE

Ripe tomatoes – 4 large

Garlic grated – 1 tsp

Pepper powder – ¼ tsp

Red chili flakes – ½ tsp

Dried oregano – ½ tsp

Salt – ½ tsp

Mint leaves – a handful

Extra virgin olive oil – 3 tblsp

Tomato ketchup – 2 tblsp

For the Filling

Broccoli florets (cut into very small pieces) – ½ cup

Roasted Bell pepper – 1/3 cup

Paneer/Cottage Cheese (grated) – about 200g

Processed Cheese (grated) – ¼ cup

Mozzarella (grated) – ¼ cup

Pizza seasoning – 1 tsp

Salt – to taste

Fresh Cream – 2 to 3 tsp

Method:

1.    For the DOUGH: Mix the dry ingredients together. Add the oil mix well. Knead smooth dough with warm water. (The dough should not be too soft.) Cover and keep aside for 20 mins.

2.    For the SAUCE: Add all the ingredients except tomato ketchup and 2 tblsp of olive oil into a mixer and grind to a paste. Heat the 2 tblsp of olive oil in a pan and add in the tomato paste. Cook on medium heat till it comes to a boil. Add in the ketchup, check and adjust the seasoning. Cook on low medium heat till the sauce thickens slightly.

3.    For the Filling: Remove the burnt skin of the bell pepper and chop it up finely. Mix together all the ingredients and keep aside.

4.    To make the Ravioli: Knead the dough lightly and divide it into 5 or 6 balls. Roll out each ball as thinly as possible. Cut out 2” or 3” circle or 2” squares. Make sure to get even number of circles or squares.

5.    Arrange half of the circles on the work surface and brush with water. Place a little bit of the filling on the center of each leaving an outer border. Cover with the remaining circles. Press around the filling and then along the edge to seal them. Use a fork and press along the edge again to make a border.

6.    Boil water in a large pan. Add salt to it. To the vigorously boiling water add the raviolis in batches. Make sure the raviolis have enough space to dance around. They will sink to the bottom at first. Once they are cooked they will start floating to the top. Take them out and put them directly into another pan.

7.    Pour the prepared tomato sauce over the raviolis to cover them and no more. Add in some extra virgin olive oil and drizzle over some of the pasta water. Cook for a minute, tossing to coat the raviolis with the sauce.

8.    Serve directly onto a plate. Sprinkle some mozzarella on top and garnish with mint leaves.

© Rinki’s Kitchen

Green Peas Cakes

How to make green peas cake? Light, healthy and delicious…these cakes are perfect to as an appetizer or snack.

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

Using seasonal produce yields the best results in any recipe. When sweet peas are in season, why not make some healthy green peas cakes that can be made with very little oil?

This is a personal favourite recipe that is totally guilt free. The best part is that the cakes have quite a bite to them. Packed with fiber, protein and carbohydrate, the cakes are light yet filling. Have them for breakfast or tea time or party snack. Kids and grownups enjoy the pea cakes equally.

Try it….Even a beginner can make this recipe quite effortlessly!

Click the below link for the video:

Green Peas Cakes               Makes 10 to 12

Ingredients:

Fresh green peas (shelled) – 2 cups

Cooked Soya granules/Keema – ½ cup

Flattened rice/Poha – ½ cup

Semolina/Suji – 2 to 3 tblsp

Onion (chopped finely) – 1 meduim

Ginger paste – 1 tsp

Garlic paste – ½  tsp

Green chilli (chopped) – 1

Coriander leaves (chopped) – 3 tblsp

Mint leaves – ¼ cup

DRY SPICES

Special Masala powder – 1½ tsp (2 tbsp Coriander seeds + 1tbsp Cumin seeds+ 3 green cardamoms +1 red chilli …roasted and ground coarsely)

Turmeric powder – ¼  tsp

Garam masala powder – ½ tsp

Red chili powder – ½  tsp

Chaat Masala powder – 1 tsp

Vegetable oil – ¼ cup

Salt and Black salt – to taste

Method:

1.    Boil the peas in some salted water for 2 to 3 mins, drain and cool. Grind to a coarse paste.

2.    Soak the Flattened rice/Poha in water for 2 mins. Drain and keep aside.

3.    Heat 1 tblsp of oil in a pan. Add in the onion and fry till lightly coloured. Add in the ginger garlic paste and cook till the raw smell goes away. Add in the Turmeric, Red Chilli and Garam Masala powders. Cook on low heat for a minute.

4.    Add in the soya granules and green chillies, season with salt and cook for 2 minutes on low heat. Take it out and cool to room temperature.

5.    Add the green peas paste to the soya mixture followed by Special Masala powder and Chaat Masala powder.

6.    Add in the coriander leaves and torn mint leaves. Season with black salt. Mix it well.

7.    Now add in the binding agents. 1 tblsp of semolina and the flattened rice or poha. Season with salt. Mix well.

8.    Divide the mixture into 10 to 12 equal parts and shape into cakes. You could use a cookie cutter or a small bowl or use your fingers. Coat the prepared cakes with dry semolina and let them rest in the fridge for 10 mins before frying.

9.    Drizzle very little oil on the pan and fry the cakes till they turn crispy on the outside and have a nice colour on them.

10. Serve the cakes hot with chutney or mayonnaise.

© Rinki’s Kitchen

Sweet Vermicelli ...flavored with coconut milk

Sweet Vermicelli flavored with coconut milk is the perfect recipe to cook up at short notice. Why just plain sweet seviyan when they can be very well flavoured ?

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

Be it for a festival or a party, this sweet dish with vermicelli hits the right taste with everyone. The mild coconut flavor makes it delicate.

A simple recipe with regular ingredients makes this a convenient dish to try out. Doodh ki meethi seviyan is an all time favourite in my family.

Click the link below for the video:

Sweet Vermicelli Flavored with Coconut Milk                   Serves 4 to 6

Ingredients:

Vermicelli/Seviyan – 1 cup

Full fat milk – 2 cups

Ghee/Clarified butter – 2 tbsp

Coconut milk – ¼ cup

Green cardamom/Elaichi powder – a large pinch

Sugar – ½ cup

Salt – a pinch

Cashew nuts – a handful

Method:

1.    Heat the ghee in a pan. Add in the cashew nuts and fry till they are golden in colour. Remove the nuts and keep aside.

2.    Add in the vermicelli to the pan. Fry on low heat for 3 to 4 minutes till they turn crispy.

3.    Pour in the milk and bring to a boil. Cook on medium heat for 2 minutes. Add the sugar and mix to dissolve.

4.    Now cover and cook for 2 minutes. After the 2 mins, add in a pinch of salt and mix it in. Cook open stirring continuously till most of the water has been soaked up.

5.    Add in the coconut milk and a large pinch of green cardamom powder. Mix well, add in the cashew nuts and cook on high heat till all the liquid has been absorbed by the vermicelli. Turn off the heat.

6.    Cover and leave aside for 5 mins. Gently fluff up the vermicelli and serve warm.

© Rinki’s Kitchen

How to make Dal Bati anyday...

Did you know that you could make dal bati in less than an hour? Home made fresh Dal Bati tastes out of this world. My family enjoys this dish especially in the winters.

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

It is a good change from the regular meals. You can actually try out different dal recipes with the batis. Just remember that the dal or lentils must be thick.

The batis turn out to be crisp on the outside but soft and flaky inside. The batis are dunked in ghee or for a less indulgent meal drizzled with ghee in my home. However they are served, the ghee is essential to its taste.

This Rajashthani dish is simple, hearty and easy to make.

Dal Bati       Makes 10 to 12 batis

Ingredients:

FOR THE DAL

Chana Dal/Bengal Gram – ¼ cup

Moong Dal/Green gram – ¼ cup

Masoor Dal/Red lentil – ¼ cup

Arhar Dal/Split Pigeon Peas – 2 tblsp

FOR TEMPERING THE OIL

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Asafoetida/Hing – ¼ tsp

Cinnamon – 1 inch stick

Onion (chopped finely) – 1 meduim

Tomato (chopped) – 1 large

Ginger garlic paste – 1 tsp

Green chillies (chopped, slit or whole) – to taste

DRY SPICES

Coriander powder – 1 tsp

Cumin powder – ¼ tsp

Turmeric powder – ½ tsp

Garam masala powder – ½ tsp

Red chili powder – ½  tsp

Amchoor/Dried mango powder – ½ tsp

Vegetable oil – 2 tblsp

Salt – to taste

Ghee – 2 tsp

Coriander leaves (chopped) – 1 tblsp

FOR THE BATI

Atta/Whole wheat flour – 2 cups

Suji/Semolina – 1/3 cup

Salt – ½ tsp

Baking soda – ¼ tsp

Ajwain /Caraway seeds – ½ tsp crushed

Ghee/Clarified butter – ¼ cup (melted)

Water – as needed to make a stiff dough

Method:

1.    Mix the lentils in a bowl and soak them with water for half an hour. After the soaking, wash them two to three times. Transfer the lentils into a pressure cooker and add enough water. Cook till done.

Heat the oil and add in the whole spices FOR TEMPERING THE OIL.

2.    Add in the onion and cook till lightly coloured. Add in the ginger garlic paste and cook till the raw smell goes away. Add in the tomatoes and a bit of salt. Cook till they are tender.

3.    Add in the DRY SPICES and the green chillies. Cook on low heat till the oil starts separating. ( you may add in ¼ cup of water)

4.    Add in the boiled lentils and bring to a boil. Boil for 2 minutes. Adjust the consistency by adding more water if required. Just remember that the dal should be a thick one. Check the seasoning and adjust it. Finish off by adding in some chopped coriander leaves and ghee. Mix well and turn off the heat. The dal is ready.

5.    FOR THE BATI: Mix all the dry ingredients thoroughly. Then add the ghee and mix till a fist of the flour holds shape.

6.    Add water little at a time to make stiff dough. Apply some oil on it, cover and let it rest for 10 to 15 mins.

7.    After 15 mins, knead lightly and divide the dough into 10 to 12 balls. Shape into perfect balls and flatten slightly in your palm. Place them onto a baking tray with a little gap in between.

8.    Bake in a preheated oven at 200°C for 15 to 20 mins. Turn them over and bake for another 7 to 10 mins.

9.    Give the batis a dip in melted ghee before serving. Drizzle more ghee on the Dal and Bati and serve hot.

© Rinki’s Kitchen

Infused Hot Chocolate Drink

A hot chocolate on a cold day can fix all the blues…if you infuse the hot drink with extra flavours then we are talking of gourmet drinks!

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

I have always enjoyed my cup of hot chocolate during the winter months or the monsoons. In recent years I discovered the special art of infusion and ever since my hot chocolate has been flavoured with whatever ingredients I find in my pantry.

These drinks taste out of the world and you will notice that the recipe to achieve this end result is fairly simple. Thickening the drink is optional but I would recommend it.  In my family, everyone has a favourite flavoured hot chocolate drink. So, I know which one to make for whom….

Click the link below for the video:

Infused Hot Chocolate Milk Recipe                  Makes 3 mugs

Ingredients:

FOR THE BASIC HOT CHOCOLATE

Full Fat Milk – 3 mugs or 900ml

Semi Sweet Dark Chocolate(grated) – 3 to 5 tblsp

Cocoa pdr – 3 tsp

Hot water – 2 to 3 tblsp

Brown Sugar – to taste

FOR THICKENING

Corn flour – 1 ½ tblsp

Water – ¼ cup

FOR INFUSION

1.    Candied orange peel – 1 piece + Fresh orange zest – a tsp or an inch of peeled

2.    Star anise – 2 + Candied ginger – 2 small pieces

3.    Cinnamon stick – 2 + Instant coffee powder – ¾ tsp

Method:

1.    FOR THE BASIC HOT CHOCOLATE: Dissolve the cocoa powder in the hot water till there are no lumps in it. Keep aside.

2.    Heat the milk on low. Add in the cocoa powder mixed with water followed by the brown sugar. Mix till the sugar dissolves completely. Bring to a boil and turn off the heat.

3.    Add in at least 3 tblsp of the grated chocolate and mix to combine. Bring to a boil again and turn off the heat.

4.    FOR THICKENING: mix the corn flour and water to get slurry. Keep aside.

5.    FOR INFUSION: Heat a mug of the prepared BASIC HOT CHOCOLATE and add in the ingredients 1, 2 or 3. Boil on low for a minute. Add in a tsp or two of the corn slurry to thicken the drink (this is optional).  Mix well. Turn off the heat, cover and let infuse for 2 to 3 mins.

6.    Heat it up before serving into the mugs. Top with whipped cream or marshmallow. Garnish with the ingredients used for infusion.

7.    Serve hot.

© Rinki’s Kitchen