Cheesy Malai Broccoli Easy Recipe

Cuisine: Indian Fusion Starter

Serves: 2 pax

INGREDIENTS:

  • Broccoli Medium Size 2 pieces
  • Hung Curd 250 grams
  • Salt to taste
  • White pepper to taste
  • Black pepper powder to taste
  • Cheese Processed or Mozzarella 150 grams
  • Cream 50 grams
  • Garam Masala to taste
  • Ginger & Garlic paste 1 tablespoon

METHOD:

  1. Wash and Cut the Broccoli into big pieces (4 piece of one broccoli).
  2. Then blanch the pieces for 10 min and then soak them in cold water to retain the nice green colour.
  3. Take hung curd in bowl, add salt, pepper, ginger & Garlic paste, garam masala, cream, cheese into it.
  4. Marinate the blanch broccoli for atleast 30 min and maximum 24 hours.
  5. Preheat the oven at 160°C for 15 min.
  6. Then on the baking tray, place the marinated broccoli then add grated cheese on top and bake it for 10 min
  7. Bake till you get golden brown colour.
  8. Serve Hot

CHEF TIPS:

  • Make sure the broccoli pieces don’t break while blanching
  • Blanching is same like boiling just we don’t cook the vegetables fully, 70-80% cooking
  • The hung curd is important so keep the curd on a stainer or Muslin cloth to drain out all the water.
  • Spices you can add according to your taste.

Pao Bhaji Easy Recipe

Cuisine : Indian Starter

Serves : 2-3 Pax

Ingredients:

  • Pao Bread 6 pieces
  • Butter 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 2 pieces
  • Lauki 100 grams
  • Kaddu 100 grams
  • Green Chilly 2-3 pieces
  • Potato 2 pieces
  • Green Peas 100 grams
  • Salt to taste
  • Red Chilly Powder to taste
  • Pao Bhaji Masala to taste
  • Lemon juice 2-3 tablespoon
  • Ginger & Garlic paste 2 tablespoon

Method:

  1. Roughly cut all the veggies except onion and tomato, then cook them inside the cooker.
  2. After cooling the cooked veggies, mash them with help of Masher.
  3. Take a thick bottom pan, and vegetable oil, then chopped onion and sauté till it’s golden brown in colour, then add ginger & Garlic paste into it along with all the spices.
  4. Then add chopped tomato and cook till it leaves oil on the sides. After that add the boiled mashed veggies into it.
  5. Start cooking at low/medium flame so that it doesn’t stick to the bottom of the pan.
  6. Keep cooking till the bhaji gets its colour and fragrance.
  7. At this point add pao bhaji Masala along with butter and lemon juice.
  8. After your bhaji is ready, cut the Pao into two from the centre and sauté till it’s golden brown.
  9. Serve hot with bhaji and salad.

Chef Tips:

  • You can use any veggies you like to add into the bhaji like cauliflower, cabbage etc.
  • Make sure the bhaji is cooked nicely so that you can mash them easily.
  • The main work in bhaji is to cook it at slow flame so that the flavour of all the spices infuse inside the bhaji
  • If you don’t have masher to mash the veggies with the help of round spatula.
  • If you also want to bake pao go to the link below

Pao Easy Recipe

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Stuffed Moong Dal Chila Rolls Easy Recipe

Cuisine : Indian Starters

Serves: 2-3 pax

INGREDIENTS:

  • Green Moong Dal whole/ Green Lentil 100 GMs
  • Paneer/Cottage Cheese 120 GMs
  • Salt to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Green Peas 50 grams
  • Green Chilli 1-2 pcs
  • Onion medium size 1 pc
  • Capsicum medium size 1pc
  • Vegetable oil for cooking

METHOD:

  1. Take a thick bottom pan or cooker, add oil, then chopped onion, green chilly and capsicum into it
  2. Sauté for 2 min then add green peas, all the spices, then grated cottage cheese into it
  3. Cook well and dry all the water from it
  4. Take it out, cool it your stuffing is ready.
  5. Soak the Moong Dal for at-least 6-7 hours then make a fine paste of it.
  6. Take a flat pan or tawa, brush with little oil then pour the mixture. When the mixture is cooked stuff it with paneer and make rolls of it
  7. Serve hot with salad and mint chitney

CHEF TIPS:

  • Soaking of Moong Dal is important, while making the paste don’t add water into it. Add water later if needed.
  • The stuffing can be of paneer or anything you like to fill inside.
  • If you find it difficult to roll the Crêpe (Cheela) cook properly on medium flame so that it can be rolled
  • This recipe we haven’t used any flour or besan, if you want you can add into it

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Kolkata Egg Rolls Easy Recipe

Cuisine: Indian Snacks

Serves: 2-3 pax

Ingredients:

  • Eggs 3
  • Aataa/Wheat Flour 100 grams
  • Maida/Refined Flour (Optional) 30 grams
  • Onion Small 1 piece
  • Cucumber small 1 piece
  • Salt to taste
  • Chat Masala to taste
  • Tomato ketchup 2-3 tablespoon
  • Chilli sauce 2-3 tablespoon
  • Mustard sauce 2-3 tablespoon

Method:

Making of Dough:
  1. Take a bowl, add wheat and refined flour together
  2. Add salt into it
  3. Add water and make a dough of it
Making of Omelette:
  1. Make the flat bread (Roti) of the dough by the help of Rolling pin (Belan)
  2. Cook for few seconds in the pan then keep aside
  3. Beat one egg with salt and then pour it on the pan and cook for few seconds
  4. The Roti prepared on step 2 put it on the omelette and cook from both sides
Making the Roll:
  1. Cut the onion and cucumber in Juliane cutting (Long Thin Cutting)
  2. Fill the roll with the veggies then add chat Masala, ketchup, mustard and chilli sauce
  3. Roll the Roti by covering the whole mixture inside of the roti
  4. Cut into pieces and serve hot with Ketchup and mustard sauce

Chef Tips:

  • The dough have to be soft
  • Roti have to be thin not thick so that roll can be easily prepared
  • The filing must be raw and use lemon juice if needed
  • The mustard sauce is important in Bengali rolls

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