Egg Halwa

Dear Friends,

Finally, I am back on my food blog after a long time . I did not post any recipes all these days since I was in India for Diwali holidays! Festival means, trying lots of foods and therefore lots of new recipes coming on its way! But today I am going to share a new interesting recipe - Egg Halwa - which I learned from one of my Pakistani neighbor Aunty here at Abu Dhabi. I tried this recipe for the first time . It's easy to make and turned up super tasty . Hope you will try and love it too Ingredients:

Egg : 4

Sugar : Needs to be taken as per the weight of the eggs.

Ghee : As per the weight of 2 eggs

Cardamom powder :1 pinch

Almond : For garnishing

Preparation :

First we need to grind the sugar-  since  I have taken 4 eggs so my sugar quantity is as per the weight of 4 eggs.
Similarly the ghee should be half the weight of your eggs i.e. in this case weight of 2 eggs.
Then in a mixture machine, put the eggs, sugar , ghee and cardamom powder and grind them together.
In a pan pour the mixture and stir continuously in a low flame. Keep in mind that the mixture should be stirred continuously or else it will stick to the pan. When the halwa gets stiff and tight , place the halwa in a plate and garnish with chopped almond.

Do try this recipe and let me know how it turned up in the comments below. Have a good day!

Payesh/Kheer

Hi Friends,

We Indians loves to have sweetmeats whenever or where ever. Since this is a festive season so I am sharing one of the favorite sweet dish and that is Chaler Payesh in Bengali or Kheer in Hindi.

Ingredients:

Milk 2 Liter

Tejpatta or Bay leaves 2

Elaichi  or Cardamom 2 or 3

Basmati Rice 11/2 handful

Milk Powder 2 teaspoons

Cashew nut,Raisins as per the taste

Ghee 1 teaspoon

Sugar, Salt as per the taste

Preparation:

Firstly boil the milk in a low flame,in it add tejpatta, elaichi. Afterwards add pinch of salt and add sugar as per the taste . In a bowl soak the rice for some time.For two liter milk need to give 2 handful rice. I have given 1/12 rice since I have used Basmati rice which will expand. Add the milk powder and stir continuously, add rice and then stir again and make the kheer or Payesh thick . In that add the crushed nuts and raisins and stir continuously in a low flame. Add  1 teaspoon of ghee for taste.

Mojadar Chicken Fry

Hi Friends,

Today I will share one of my aunt's chicken fry recipe. This one brings back old memories - this preparation was a must whenever we visited her place or she visited ours. A very yummy dish and can be made for any party , gatherings or even as evening snacks. A tasty dish for both adults and children alike.

Ingredients :

Chicken legs:  1 Kg

Ginger  Paste : 1 teaspoon

Garlic Pate :1 Teaspoon

Onion Paste :1 Teaspoon

Black pepper : 1/2 teaspoon

Egg :1

Salt to Taste

Corn flour :1 Teaspoon 

Flour : 1 teaspoon

Preparation:

First, steam the chicken leg pieces for around 5 minutes.

Next, marinate the chicken with salt, ginger paste and black pepper and keep them aside for 1 hour.

Prepare the batter with Maida or wheat flour, corn flour, egg, onion paste, ginger paste, garlic

paste, salt,black pepper and keep it aside for 1 hour

.

Now add the marinated chicken legs into the batter and beaten egg and deep fry.

Enjoy with Sauce or Mayonnaise.

Lote Maach/Lotyya Maach/Bombay Duck er Jhaal

Hi Friends,

Today I will share one of the recipes which the “Bangal” people love to cook and eat - the Lote Maach er Jhol or Bombay Duck Fish Curry. We used to think that this delicacy is liked only by the Bangal people but nowadays, even the Ghoti people love it . Bombay duck is one of the favorite dish in Mumbai.

This dish is also my husband's favourite dish although he is Bihari 😊

Ingredients:

Lote Maach /Bombay Duck  500 gm

Onion Paste ½ cup

Ginger paste ½  teaspoon

Garlic paste ½  teaspoon

Tomato 1 diced into cubes

Garlic Cloves 2 to 3

Green Chili 2 to 3 or as per the taste

Red Chili

Turmeric powder

Cumin powder

Fresh coriander, chopped

Salt

Preparation:

First, cut the fish in a cube size and wash them.

In a bowl take the fish cubes and add onion, ginger and garlic paste, tomato cubes, garlic cloves, green chili, red chili, turmeric and cumin powder and salt and mix them well.

In a pan add oil and heat it. Add the fish cubes mixture in the pan, cover it with a lid and cook in a low flame.

Do not add water as the fish release water itself. However, if required, you can add a little water. When the fish is half cooked, sprinkle the chopped coriander leaves.

Serve with plain boiled rice.

Shorshe Pomfret

Hi Friends,
Today I will share one of my favourite dish Shorshe Pomfret which is very easy to make and tasty to eat.

Ingredients:

Pomfret Fish 1 (I have taken 1 big fish and cut it into half)

Onion Paste 1 and ½ teaspoon

Green Chilli Paste as per your taste


Mustard powder 2 and ½ teaspoon


Curd 2 teaspoon


Red Chili, Cumin and Turmeric powder


Kalonjee or Nigella sativa


Coriander leaves


Sugar for taste


Preparation :

First marinate the fish with turmeric powder and salt for sometime.
Add oil and fry the fish lightly. Keep the fried fish aside.
Take a frying pan and heat a little oil. Add pinch of kalonjee , onion paste and green chili paste to it.
When the Color turns light brown, take 2 and 1/2 teaspoon mustard powder in a bowl,add water and little salt and mix it. Add the mixture in the pan .
Take 1 teaspoon beaten curd and add it to the mixture in pan and continue frying .
Make sure you do not fry the mixture for too long as the mustard powder will make the gravy bitter.
Add small pinch of sugar, turmeric, red chili and cumin powder and water to make a gravy.
After that add the fish, cover it with a lid and cook in a low flame.
When the fish is half cooked, add coriander leaves and few half cut green chilies and cover it again.

Turn off the flame. Your shorshe pomfret is ready.
Enjoy with Hot rice.

Dim er omelette er tarkari

Ingredients :-(For 2 to 3)

4 eggs

1 large onion

2 green chilies

Ginger garlic paste 1 ½ spoon

Red chili powder, coriander, cumin and turmeric powder, garam masala powder, black pepper powder

Pinch of hing

1 medium tomato

2 Cardamom stick

1 Bay leaf

Sunflower oil

Salt

1pinch sugar

Coriander leaves(optional for taste)

Preparation :-

Firstly beat the eggs into a bowl add salt as per the taste and small amount of turmeric powder

and make a big omelette in a pan ,cut the omelette into cubes and put aside.

In the same pan put oil ,pinch of hing and add 2 cardamom sticks and one bay leaf and fry for few seconds.

When nice aroma comes add the chopped onions (onion should be chopped finely).

When onions comes to little brown in colour add the chopped tomato and fry.

Add the ginger garlic paste and fry for sometime  so that the raw aroma should be removed.

Add little water for the masala to be soft and add 1 pinch of sugar for the colour.

Add turmeric, red chilly, coriander ,black pepper and cumin powder,add some more water and cover the pan.

Check for sometime and fry the masala so that the masala should be cooked and not in a raw state

Add more water to boil ,when the water gets boiled add the cubed omelettes, green chilies and garam masala and cover the pan

Pan should be cover so that the juice of the omelette should be mix with the gravy

If you want you can make the gravy thick or thin.

Enjoy with hot rice or roti

This is indeed very easy preparation and can be make quickly and very tasty as well.

Mushur daal er chorchori:

Hi Friends,

Ingredients:

Mushur lentils or Daal  200

Potato 2

Onion 1

Ginger garlic paste 1 tablespoon

Kalojeer or Kalonjee 1 pinch

Green chilies 2to 3

Sugar

Salt

Oil

Red chili, cumin, coriander and turmeric powder

coriander leaves

Egg (Optional)

Preparation:

Wash the lentils and keep aside.

Cut potato into small cubes

In a pan add oil, when the oil is moderate heat add kalonjee, chopped onion, potatoes and stir fry and add ginger garlic paste and cover the pan.
When the potatoes are half done add green chilies, cumin, turmeric, coriander and red chili powder    

Now add the washed lentils  and fry it .
When the lentils is half done add sugar and salt as per your taste since it will taste little sweet, add water and cover again.
Add coriander leave when the dal is half dry.
If you like add scrambled fried eggs in the dal chorchori.
Enjoy with hot roties.