Kolkata’s kathi rolls

I have never been to Kolkata. I heard it is called the “City of Joy”.  But what brings the joy to a true foodie like me? Of course the food! Kolkata is also known for its mouthwatering street food and lip smacking sweets. In today’s post I am going to tell you all about the famous kathi rolls which you get in Kolkata’s every nook and corner. It is available both in veg and non veg variety. I am using egg and vegetables but if you are non vegetarian then use chicken or any meat of your choice.

So let’s begin!

kolkata kathi roll

Ingredients:

  • Eggs 2 nos
  • Malabar Kerala Parotta 1 packet
  • Onion thinly sliced 1
  • Green chili 2 (optional)
  • Cucumber 1
  • Chat masala 1 tea spoon
  • Salt to taste
  • Vinegar 1 table spoon
  • Oil 2 table spoon
  • Ching’s Schezwan chutney 2 table spoon

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Method:

For rolls, I have used ready-made kerala parottas. If you want you can make fresh parathas and use them.

Slice the onion and dip the sliced onion in the vinegar.

Chop the cucumber and green chilies, and keep these vegetables aside.

In a bowl, make the batter of two eggs.

In a flat pan, put oil and fry the parotta from one side till it is nice and golden.

Before you flip the side, spread the egg batter on top of the parotta and now flip.

Fry the flipped side as well till it becomes golden. Similarly prepare other parottas based on your requirement.

Now to make the rolls, on the egg side of the parotta, sprinkle the chat masala.

Spread the vinegar dipped onions, cucumber, and green chilies.

Put the chings schezwan chutney on top and make the roll.

Kathi roll is ready!

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Tip: Similarly you can make chicken rolls. You can use the leftover chicken curry or chicken tikkas.

 

 

 

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Lebanese courgette

A hot steamy curry and some flat bread is a perfect menu for any weekend lunch. I personally prefer making curries which are not very spicy but at the same time full of flavors. I was in a famous book store of the city recently and was checking few cook books to learn new recipes. I came across Lebanese courgette in one of the books. Tried replicating the same in my kitchen. Sharing the recipe below.

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Ingredients:

  • Zucchini 1
  • Tomatoes 2
  • onion 1
  • garlic 2 cloves
  • Turmeric powder 1/2 tea spoon
  • Red chili powder 1/2 tea spoon
  • Oil 2 table spoon
  • Salt to taste
  • Sugar 1 tea spoon
  • Mint leaves for flavor
  • Water 1/2 cup

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Method:

In a wok or pan, heat oil.

Stir in chopped onions and let them become translucent and then add chopped garlic.

Add chopped zucchini. ( I have cut zucchini in long batons but you can cut in whatever shape you want).

Add turmeric, red chili powder, sugar, and salt to taste. Stir everything well.

Stir in the tomato puree and add 1/2 cup of water for the consistency.

Cover the pan and let the curry cook for 10 minutes.

After 10 minutes, remove the lid of the pan, and sprinkle fresh mint leaves for flavor.

Serve the curry hot with Indian flat bread, steamed rice or garlic bread.

 

 

Guacamole

The very first thing that catches your attention in Mexican food is Guacamole. Be it nacho chips or burrito Guacamole is used primarily to uplift the overall taste and experience of these dishes. I had never tried making it before at home. This Sunday morning I made up my mind and prepared the Guacamole which came out really neat!

Let’s begin with the recipe.

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Ingredients:

  • Avocado 1 (pitted)
  • Onion finely chopped 1 table spoon
  • Tomato finely chopped 1 table spoon
  • Lime juice 1 table spoon
  • Salt to taste
  • Black pepper 1 tea spoon
  • Cilantro or coriander for garnishing

Method:

First, peel the avocado and take out the pulp in a bowl.

Now add all the ingredients in the bowl one by one.

Mix all the ingredients together and make smooth dip.

At the end, garnish the Guacamole with some coriander leaves.

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Hara bhara kabab burger

Do you like burgers? I know many of you consider it as junk food 😦 but don’t worry my version of burger is going to be completely healthy. I am using Hara Bhara Kabab or the patties made of green peas. Also, instead of deep frying the kabab, if you shallow fry, you are going one more step ahead to achieve the health quotient. Sounds interesting? OK then let’s see how to make the healthy burger.

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Ingredients:

  • Bun 1
  • Cucumber 2 slices
  • Tomato 2 slices
  • Lettuce leaves 2
  • Harabhara Kabab 2 ( frozen )
  • Oil 1 tables spoon
  • Tomato sauce 1 table spoon
  • Mayonnaise 1 table spoon
  • Mustard sauce 1 tea spoon
  • Salt to taste
  • Black pepper 1/2 tea spoon
  • Cheese slice 1

Method:

First, cut the bun into half and keep it aside.

Open the packet of frozen hara bhara kabab, keep it outside for some time in room temperature. It will help to moisten the kabab.

Take the pan and heat the oil in it.

After some time, take the kabab in your hand and press it little by your palm and shallow fry.

Once the kababs are fried from both the sides, take it out of the pan and keep on the kitchen towel.

Now, take the bottom side of bun and place the lettuce leaves on it. After that keep the fried kabab on top of it.

Arrange the tomato and cucumber slices on the kabab, and put tomato sauce, mustard sauce, and mayonnaise.

Put a slice of processed cheese and on top of that keep the top side of the bun.

The burger is ready to serve.

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Onion and mushroom pulav

Pualv or flavored rice is a very popular dish in India. There are many variations to it. In north India the pualv is made using a lot of whole spices and dry fruits whereas in south India it is made using vegetables. I love making pulav using vegetables and whole spices. When I don’t have any specific menu for dinner or lunch, Onion and Mushroom pulav is the only dish I make to satisfy my hunger!

Sharing the recipe below:

Ingredients:

  • Rice 1 cup
  • Water 2 cups
  • Onion 1
  • Button Mushrooms 5-6
  • Ginger garlic paste 1 table spoon
  • Turmeric 1 tea spoon
  • Red chili powder 1 tea spoon
  • Coriander powder 1 tea spoon
  • Garam masala 1 table spoon
  • Salt to taste
  • Coriander leave
  • clove 4
  • Cardamom 2
  • Bay leaf 1
  • Star anise 1
  • Oil 2 table spoons

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Method:

Wash the rice under running water, drain and keep it aside.

Chop mushrooms into square pieces and slice the onion.

In a pressure cooker, heat the oil.

After the oil is hot, add cloves, cardamoms, star anise, and bay leaf.

Add sliced onion and stir fry till it becomes translucent.

Add ginger garlic paste and saute.

Now add turmeric, red chili, garam masala, and coriander powder.

Once the spices are fried, add mushrooms and saute.

Add rice and let the rice absorb all the spices well.

Add two cups of water into the rice and add salt to taste.

Cover the pressure cooker with lid and cook the rice till 4 whistle.

Switch off the gas and let the cooker cool down a bit.

After the 10 mins, open the lid of cooker, mix the rice gently with spatula.

Before serving, garnish the rice with fresh coriander leaves.

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Tip : You can remove the whole spices before serving.

Egg Bhurji Pav – Mumbai style

When I was in Bombay (I know it is Mumbai now but I still like to call it Bombay ;)) Egg Bhruji was my favorite street food. Once in a week I would go to my regular eating joint to relish the spicy egg bhurji served with butter coated pav ( Indian buns or bread) with a golden glaze on top!

I tried to recreate the dish in my kitchen many times but I still could not get the same taste, I so relished in Bombay. Nevertheless, whenever I crave for egg bhurji, I make it and remember my good old days.

Sharing the recipe below.

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Ingredients:

  • Eggs 2 nos.
  • Pav or Indian buns 4
  • Green chilies 2
  • Turmeric powder 1 tea spoon
  • Red chili powder 1 tea spoon
  • Garam masala 1 tea spoon
  • Onion 1 medium size
  • Tomato 1 medium size
  • Capsicum 1 table spoon (Chopped)
  • Salt to taste
  • Butter 2 table spoon
  • Oil 1 table spoon
  • Coriander leaves for garnishing

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Method:

Whisk the eggs in a bowl and keep it aside.

Chop onion, tomato, green chilies. Add the already chopped capsicum to the mix.

In a pan, heat oil and saute all the chopped vegetables.

Add salt (as per the taste), red chili powder, turmeric powder, garam masala and mix all the vegetables till all the spices coat them well.

After the masala separating from the oil, add the whisked eggs into the pan.

Scramble the egg along with the mixture.

Before serving:

In a pan, heat butter and fry the pav on both sides.

Garnish the egg bhurji with finely chopped coriander leaves.

Serve the egg bhurji with the butter-fried pav and enjoy!

Cheese Carrozza

When it comes to quick cooking, I prefer something like Cheese Carrozza. It is simple but yet very delicious dish. The reason is quite obvious, it has CHEESE! 😉

So without further ado, let’s learn how to make this dish.

carroza

Ingredients:

  • Eggs 2 nos.
  • Bread slices 2
  • Milk 1 cup
  • Mozzarella Cheese
  • Butter 2 table spoons
  • Oil 1 table spoon
  • Salt and Pepper one pinch each
  • Multipurpose flour 2 table spoons

Method:

First whisk the eggs and keep them aside.

Spread the flour on a plate and pour the milk in another large bowl.

Take two bread slices and spread mozzarella cheese in between them.

Sprinkle salt and pepper and press both the slices with your palm.

Dip this sandwich in the milk, roll in the flour and then dip in the egg batter.

In a pan, heat the butter and oil.

Shallow fry the sandwich in the butter from both the sides, till it becomes golden.

Cut the sandwich into two triangular pieces. Let the cheese ooze out, serve it hot!

Tip: 

If you do not have mozzarella cheese, you can use any normal processed cheese.

Ecstasy – A Vodka based cocktail

Summer months are dull and the scorching heat takes all the energy out of you. The only way to beat the heat is drinking something refreshing after a long day. And if the drink has a punch of Vodka in it then it’s even better, no? 😉 I have created one Vodka based cocktail especially for summers. I named it as Ecstasy!

It’s refreshing and gives you a high punch of Vodka and you attain the state of Ecstasy!

Recipe given below:

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Ingredients:

  • Vodka 30 ml.
  • Soda 50 ml
  • Mixed fruit juice 3/4th cup
  • Mint leaves 5-6
  • Ice cubes 4-5

Method:

In a glass or goblet, put ice cubes, vodka, mixed fruit juice and soda water.

Ensure that soda should be used just to add the extra zing to the drink.

Now add mint leaves and serve the drink chilled.

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Korean Kimchi salad

Once I had attended an International food festival in Bangalore. The Korean food stall caught my attention. Of course the very first thing was girls at the Korean counter. 😉 They were wearing their traditional Korean dress and looking really very pretty. And another reason was food!

Their food is simple but yet having a special flavor, color and texture to it. I tried the Kimchi salad there for the first time and since that day I wanted to try making it in my kitchen. And finally I did it.

Recipe is given below:

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Ingredients:

  • Chinese cabbage 200 gms
  • Sesame seeds 1 tea spoon
  • Dark soya sauce 1 Table spoon
  • Red chili sauce 1 Table spoon
  • Vinegar 1 Table spoon
  • Red chili flakes 1 table spoon
  • Salt 1 table spoon
  • Sugar/brown sugar 1 tea spoon
  • Minced Garlic 1 clove

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Method:

Chop the cabbage into shreds and wash it thoroughly.

In a bowl, put the shredded cabbage and add salt to it.

Mix the salt with cabbage and leave it aside for around 1 hour.

After one hour, wash the cabbage under the running tap water and drain using a colander.

Now in a bowl prepare the sauce. Add vinegar, dark soya sauce, salt, sugar, chili sauce, minced garlic, red chili flakes, and sesame seeds. Mix everything properly.

Now add the cabbage into the sauce and mix it well.

Fill the salad in an air tight jar and leave it outside for a day.

After one day, you can keep the salad jar in the fridge.

Use this salad whenever you want to have sticky rice or boiled noodles without using any curry.

I can guarantee it would tastes amazing!

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Mixed vegetable cooked in coconut milk

Sunday suppers are usually calm and peaceful as you are slowly getting ready to come out of the weekend mood. In such occasions, you need food which can give a kind of soothing feeling to your stomach as well as mind. Coconut milk is a very interesting agent which can be used to make light curries that you can have with steamed Rice or Appam (Kerala style dosa). I tried doing justice to the coconut milk by adding mixed vegetables and some basic Indian spices. The dish is extremely light to stomach and tasty at the same time.

Recipe as follows.

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Ingredients:

  • Coconut milk 1 cup
  • Potato 1
  • Mixed vegetables of your choice 1 cup
  • Green chili 1
  • Curry leaves 4-5
  • Mustard seeds 1 tea spoons
  • Salt to taste
  • Turmeric powder 1 tea spoon
  • Red chili powder 1 tea spoon
  • Hing a pinch
  • Oil 1 table spoon
  • Water to boil the vegetables

Method:

First wash the vegetables thoroughly. Along with potato I have used cauliflower, French beans, and carrot.

Chop all the vegetable in small pieces roughly around 1 inch each.

In a pan put 2 cups of water and 1 cup of mixed vegetable and boil it on slow flame.

Now heat the pan and add oil into it. Once the oil is heated, add mustard seeds and let them splutter.

Now add hing and potato pieces.

Saute the potato and now add turmeric powder, chili powder and stir for 2 minutes.

Now add water and cover the pan with lid. Keep checking until the potato is cooked.

In the meanwhile, remove the vegetables from the boiling water and keep them aside. Don’t over boil.

Now add the vegetables into the pan where potato is getting cooked. Stir everything thoroughly.

Now add coconut milk and stir well.

Add salt to taste and a little water to make the gravy consistent.

Add curry leaves and split green chilies.

Cover the pan with lid and let the curry boil for another 5 minutes.

After 5 minutes, remove the lid and serve the curry hot with steamed Rice or Appam.

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