Broccoli Cauliflower Crispy Snack Bites

Broccoli Cauliflower Snack Bites are crispy and delicious…perfect for anytime snacking…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

This veggie flower pops recipe is vegan and appeals to kids too. Another great way to make kids eat veggies …

The recipe is super simple and can be made by experts and beginners alike.  It can be made ahead and stored in the fridge to be fried later.

Ideal for tea time snack, starters and party finger food this recipe fits in anywhere anytime.

Follow the link below for the video:

Veggie Flower Pops Recipe                   Serves 3 to 4

Ingredients:

Broccoli florets (popcorn size) – 20 to 24

Cauliflower florets (popcorn size) – 12

All purpose flour/Maida – 4 tbsp

Corn flour – 4 tbsp

Salt – to taste

Fresh bread crumbs – 1 ¼ cup or as needed

Vegetable oil – for deep frying

For FLAVOURING

Oregano (dried) – 1 tsp (heaped)

Chili flakes – ½ tsp

Garlic powder – ½  tsp

White pepper powder – ½ tsp

Method:

1.    Cut the broccoli and cauliflower into florets. Wash them. Cook in salted water till half done. Drain and keep aside to cool.

2.    In a bowl, take 2 tbsp each of corn flour and all purpose flour. Add in the ingredients For FLAVOURING.  Add in salt. Mix well.

3.    Add in the cauliflower and broccoli pieces. Toss to coat them with the flour mix. Remove them from the bowl and keep aside.

4.    In the same bowl, add the remaining corn flour and all purpose flour. Pour in enough water and beat to make slurry.

5.    To assemble: keep the bread crumbs, slurry and the veggies side by side. Drop a few of the veggie pieces into the slurry at a time. Coat well and then shake off the excess from each piece before dropping them into the crumbs. Coat the veggies with the bread crumb and keep aside. Repeat for all the remaining pieces.

6.    Once they have been crumb coated, let them rest in the fridge for half an hour before frying. They could be stored in an airtight box in the fridge for a few days too.

7.    Fry the pops in medium hot oil till they turn golden and crispy. Drain on absorbent paper.

8.    Serve the pops hot with ketchup or mayo.

© Rinki’s Kitchen

Eggplant Fritters Vegan...Beguni

Beguni is a Bengali Eggplant Fritter (Vegan) that is enjoyed by everyone…On one hand it is enjoyed at tea time on the other; it can be enjoyed with khichdi or dal chawal…

More such recipes on my channel:  https://goo.gl/XBwLLc

This fritter or tele bhaja (in Bengali) / pakora (in Hindi) is really simple to make. To get it really crispy, a few tips must be followed.  All of that is included in the recipe.

A lot of my friends (who are not familiar with the Bengali cuisine) tend to confuse Beguni with Begun Bhaja …if you do too then, watch the video for a clear understanding.

Who doesn't enjoy a crispy fried Beguni?

Click the link below for the video:

Eggplant Fritters Vegan                 Makes about 12

Ingredients:

Eggplant/Brinjal – 300g

Oil – for deep frying

FOR THE BATTER

Gram flour/Besan – 1 cup

Rice flour – 2 tbsp

Turmeric powder – ¼  tsp

Red chili powder – ¼  tsp

Onion seeds/kalonji – 1/8 tsp

Castor sugar/Regular sugar – ½ tsp

Salt – to taste

Method:

1.    Wash the eggplant and wipe it dry. Chop off both ends to make it stand. Slice it along the length thinly. Spread them out and sprinkle with salt. Smear both sides with the salt and leave aside for 10 minutes.

2.     Mix all the ingredients FOR THE BATTER in a large bowl. Add in water a little at first and mix well. Add more water to make a coating batter. Make sure there are no lumps in it. Beat it for a couple of minutes. Keep aside.

3.    Use a clean kitchen towel or tissue to mop up the water from the slices of eggplants.

4.    Dip the slices into the batter to coat them. Shake off the excess batter. Deep fry them in moderately hot oil, flipping them over from time to time till they turn golden brown and crispy.

5.    Drain on absorbent paper.

6.    Sprinkle with black salt before serving. Best enjoyed with a hot cup of tea or with kichdi or dal chawal.

© Rinki’s Kitchen

Moong Dal with winter vegetables Bengali style

On some days you want to indulge in a simple meal … this Moong Dal with winter vegetables Bengali style (recipe) is perfect for a Dal Chawal comfort eating…

More such recipes on my channel:  https://goo.gl/XBwLLc

A humble dal chawal meal can be really made interesting and special by making the dal extraordinary. Cooked with winter vegetables, this moong dal recipe is special. It is a vegetarian recipe that can be made vegan by replacing the ghee/clarified butter with a vegan ghee.

The split green gram with winter vegetables is best enjoyed with steamed rice and eggplant fritters (called beguni in Bengali). This family recipe is enjoyed by my folks.

Click the link below for the video:

Moong Dal with winter vegetables Bengali style

Serves 3 to 4

Ingredients:

Moong Dal/Split Green Gram – 1 cup

Bay leaves – 2

For tempering the oil:

Cumin seeds – ½ tsp

Green Cardamom – 2

Cinnamon – 1 inch piece

Winter Vegetables:

Cauliflower florets – 1/3 cup

Carrots – 1/3 cup

Sweet peas – 1/3 cup

Ginger grated or paste – 1 tsp

Green chilies chopped – as per taste

Green chili whole – 1

DRY SPICES

Turmeric powder – ½ tsp

Cumin powder – ½ tsp

Coriander powder – 1 tsp

Garam Masala powder – ½  tsp

Vegetable oil – 1 ½ tbsp

Ghee/Clarified Butter – 1 to 2 tsp

Sugar – 1 tsp

Salt – to taste

Method:

1.    Dry roast the Moong Dal on low heat, stirring continuously till it gets a light brown colour. Remove from heat immediately and wash it only a couple of times. Drain and put it in a pressure cooker. Add about 2 cups of water, bay leaves and cook till just done.

2.    Blanch the cauliflower florets in boiling water, drain and keep aside.

3.    Heat the oil in a wok, temper it with Cumin seeds, Green Cardamom and Cinnamon.

4.    Add in the cauliflower and carrots. Cook briefly before adding the ginger and green chilies. Mix well and add in a bit of salt. Now add in the green peas. Cook briefly. Add in the DRY SPICES. Keep the heat low. Mix well.

5.    Pour in ¼ cup of water. Add in the whole green chili. Mix well, bring to a boil, lower the heat and cook covered for 3 mins.

6.    Add in the cooked lentil or dal. Add enough water to adjust the consistency.  Bring to a boil and adjust the seasoning. Add in the sugar and cook on medium heat for 2 to 3 mins.

7.    Finish it off with a teaspoon of ghee.

8.    Serve the dal hot with steamed rice and eggplant fritters.

© Rinki’s Kitchen

Mustard Chicken Curry Recipe

For those days that demand a spicy chicken curry, here’s my mustard chicken curry recipe…

More such recipes on my channel:  https://goo.gl/XBwLLc

You can create a special curry sauce with readily available ingredients from the (Indian) kitchen. How they are used, when they are added make all the difference…

This chicken curry with mustard paste is a quick and easy recipe that yields amazing results. The curry is “somewhat different” than any regular one and is best enjoyed with steamed rice.

Try it….you will enjoy making and eating it too!

Click the link below for the video:

Chicken Curry with mustard paste                   Serves 2

Ingredients:

Chicken leg – 2 whole 

For the marinade – 1 tsp synthetic vinegar + ½ tsp salt

Onion (sliced) – 2 medium

Potato (quartered) – 1 medium

Fresh tomato paste – ½ cup

Garlic (grated) – 1 tsp

Green chilies slit – to taste

Yellow mustard paste – 1 tbsp

Sugar – 1 tsp

Salt – to taste

Mustard oil – 3 tbsp

Ghee /Clarified butter – 1 tsp

DRY SPICES

Turmeric powder – ½ tsp

Cumin powder – ½ tsp

Coriander powder – 1 ¼ tsp

Red chili powder – ½ tsp

Garam Masala powder – ½  tsp

Method:

1.    Wash and clean the chicken legs and make a few slits on it. Marinate it with salt and synthetic vinegar. Rub well. Let it rest for half an hour.

2.    Heat the mustard oil to smoking point. Fry the potato pieces till golden brown. Remove and keep aside.

3.    Add in the onion and sugar. Fry till the onions turn brown. Lower the heat and add in all the dry spices. Give it a quick mix. Add in 1/3 cup of water. Mix. Add in the tomato paste. Bring it to a boil.

4.    Add in the garlic, mix it in. Season with salt. Add in the green chilies. Cook till the raw smell goes away. Then, add in the chicken pieces.

5.    Coat them well with the masala. Let them cook on medium heat. After 2 mins flip them over. Cover and cook for 3 mins. Flip them over after 3 mins and add in the potato pieces. Cover and cook till almost done.

6.    Add in about 1 ½ cups of water. Bring to a boil. Cover and cook till the chicken is done. Check the doneness of the chicken and add in the mustard paste. Mix to combine it with the gravy. Cook for a couple of minutes. Add in ghee or clarified butter, mix well and turn off the heat.

7.    Serve the Chicken Curry hot with hot steamed rice.

© Rinki’s Kitchen

Stuffed Mushroom Tikka ....a vegetarian starter recipe

If you are looking for a stuffed mushroom recipe, your search ends here. Learn how to make stuffed mushroom tikka starter…super easy and super delish!

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

This stuffed mushroom tandoori masala is just perfect to serve as a starter or an appetizer. It is “something different” and is enjoyed by one and all. My personal favourite stuffed mushroom recipe.

The mushrooms can be marinated, stuffed ahead and stored in the fridge till it’s time to cook them. Cooking the mushrooms on a pan hardly takes any time. It is one of those vegetarian starter recipes that are for keeps.

(भरवां मशरूम टिक्का रेसिपी )

Click the link below for the video:

Stuffed Mushroom Tikka                Serves 3 to 4

Ingredients

Button Mushroom – 200g

SPECIAL SPICE MIX

Coriander seeds – ¼ cup

Cumin seeds – 1/8 cup

Green cardamoms – 4

Red chilli – 1

MARINADE

Hung curd – 3 to 4 tbsp

Garlic (grated) – ½ tsp

Ginger (grated) – ½ tsp

Coriander leaves chopped – ½ tbsp

Kasuri methi/Dried fenugreek – 1 tsp

Chaat Masala powder – ½ tsp

Garam Masala powder – ¼ tsp

Kashmiri red chili powder – ½ tsp

Special spice mix – 1 tsp

Turmeric powder – a pinch

Salt – ½ tsp

Mustard oil – 2 tsp

Besan/gram flour – 2 tbsp

FILLING

Paneer/ Cottage cheese (grated) – 1/3 cup

Mozzarella – 1 ½ tbsp

Raisins/Kishmish (chopped) – 1 tbsp

Roasted cashew nuts (chopped) – 1 tbsp

Coriander leaves chopped – 1 tbsp

Kasuri methi/Dried fenugreek – 1 tsp

Chaat Masala powder – ¼  tsp

Garam Masala powder – 1/8 tsp

Special spice mix – ½ tsp

Salt – ¼ tsp

Oil for cooking – vegetable oil (1 tbsp) + mustard oil (1/2 tbsp)

Method:

1.    For the SPECIAL SPICE MIX: dry roast the spices, cool and grind them coarsely. Keep aside.

2.    Wash, clean and peel the mushrooms. Remove the stalk or stem from all of them.

3.    For the MARINADE: Mix all the ingredients well in a large bowl.

4.    Add the mushrooms into the marinade and mix to coat them well. Leave aside for half an hour.

5.    For the FILLING: mix all the ingredients along with a tablespoon of the marinade.

6.    Scoop out the marinade from the cavities in the mushrooms. Stuff them with the FILLING mixture. Coat them with left over marinade.

7.    Add the Oil for cooking into the bowl that had the marinade. Mix well and keep aside.

8.    Cook the mushrooms on a hot pan over medium heat. Turn them from time to time and baste them with the oil marinade mix. They should be ready in a few minutes.

9.    Serve them hot with spicy green chutney and onion rings.

 © Rinki’s Kitchen