Chicken Nuggets

Chicken nugget qualifies to be a cute form of non-veg appetizer which can readily be served with tea or coffee in the evening snack. It is a suitable successor to my earlier post of Chilli Cheese Nuggets. The best part about chicken nugget is that it can be preserved for weeks in the freezer to be taken out at the right time, deep fried and served immediately. Moreover, it requires only a handful of ingredients with hardly much time to prepare.

Chicken Nuggets

Chicken Nuggets

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Fish Cutlets (Bengali Macher Chop)

Macher chop‘ or fish cutlet is among the most popular street foods in Kolkata. Spicy mashed fish content makes the cutlet savoury inside with a crunchy outside twist. This is the newest addition to my list of chop & cutlet recipes which I shared earlier. This is a perfect evening snack, a party winner and a delight to your guests. Any fish with less bone can be chosen for this recipe, for example Rohu, Bhetki, Lote (Bombay duck fish) etc. So with no more delay save a little fish from your daily menu and try this mouthwatering snack.

Fish Cutlets (Bengali Macher Chop)

Fish Cutlets (Bengali Macher Chop)

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Kolkata street food – Egg roll

Egg roll is perhaps the most quintessential Kolkata street food one comes across these days. It acts a form of quickie cheap filler when you are out on the road, feeling hungry and not in a mood to spend too much bucks. Stop by at one of the umpteenth roll corners, buy the roll which as the name suggests, is nothing but a wrapped paratha with egg and salads inside and just pass over while munching. It is amazing how the roll took over the once mighty traditional mughlai street foods slowly but vehemently in Kolkata. Egg roll however is the simplest form of non veg wraps. One can find chicken or mutton role, tikki roll, kebab roll and even the veg paneer role which are equally lucrative. I hope this recipe will give you a lead on how to prepare roll at home which you can always try as an evening snack.

Kolkata Street Food - Egg Roll

Kolkata Street Food – Egg Roll

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Kolkata style Fish Fry

The word ‘Fish fry’ means either shallow frying or deep frying the pieces of a fish coated with salt and some spices. But in Kolkatan lingo, fish fry is a special snack rather a starter made from Bhetki fish (Asian Seabass) fillet coated with breadcrumbs. One can just stop by any of the numerous road side snack bars in Kolkata and find the inexpressible pleasure with just a bite in the crunchy fish fry dipped in mustard sauce with a bit of salad.

During my stay in Europe I always missed the Bhetki fish and forced to substitute it with either Atlantic Seabass, Cod or Pangasius if I had any plan of making fish fries. This time I took the opportunity to the fullest for being in Kolkata and did not miss the chance to prepare Bhetki fish fry for one of my good friends during her visit to my place. She was most certainly impressed.

Kolkata style Fish fry

Kolkata style Fish fry

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Blue Cheese & Walnut Tartlets

Miniature forms of anything around us are always attractive and win one’s heart quickly. The same applies for the food and I am not an exception here. When I first came to know about the miniature form of tarts, known as ‘tartlets’, it turned me on instantly and the adoration grew over the days. Among the various types of tartlets, the fruit tartlet could be a great dessert, while the savoury ones serve the purpose of tempting snacks. In fact in one of my earlier posts, I shared with you the recipe of Cherry tomato & poppy seed tartlets. No one on earth can dislike the cheesy filling of savoury tartlets. Although different cheese can be used for the filling, as the name reveals I used blue cheese in this recipe. Make these tartlets to surprise your guests and I bet they will enjoy it and end up licking their leaps 🙂

Blue Cheese & Walnut Tartlet

Blue Cheese & Walnut Tartlet

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Fish Cordon Bleu

Cordon bleu is a cutlet in which a thin slice of pounded meat is wrapped around cheese, then breaded and pan fried or deep fried. Various meat can be used for this purpose, such as chicken, veal, ham etc.

But as the name reveals I replaced meat with fish fillet and made a fish cordon bleu. I used Atlantic Cod fillets which can be replaced well by our favourite ‘Bhetki’ fish. The combination of fish with molten cheese made it so exquisitely delicious that is hard to explain in words. So better to prepare and try yourself. 😉

Fish Cordon Blue

Fish Cordon Blue

Ingredients to serve 2-4 :

  1. Fish fillet – 1 (approx. 150 gm)
  2. Onion paste – 1½ tbspoon
  3. Ginger – garlic paste – ½ tbspoon
  4. Green chilli paste – 1 teaspoon (optional)
  5. Lime juice – 1 tbspoon
  6. Black pepper powder – ½ teaspoon
  7. Salt to taste
  8. Mustard sauce or “Kasundi” – 1 tbspoon
  9. Grated cheese – 3-4 tbspoon
  10. Chopped Parsley – 2 tbspoon (heaped)
  11. Egg (beaten) – 1
  12. Breadcrumbs to coat
  13. Flour – 2-3 tbspoon
  14. Oil for pan fry

Procedure :

Clean and take out 4 medium size thin fillets of square or rectangular shape out of the large fillet. Try to cut them in equal size as they are going to be sandwiched with one another.

Fish fillets

Fish fillets

Marinate the fillets with the ingredients from 2-7 for at least 2 hours.

To make the filling, mix together the grated cheese and chopped parsley in a bowl.

Now coat one side of a fillet with ½ tbspoon of mustard sauce, spread half of the cheese filling over it, then sandwich it with another fillet. Prepare the other one following the same way.

Coating the fillet with mustard sauce & cheese feeling

Coating the fillet with mustard sauce & cheese feeling

Sandwiching the fillets

Sandwiching the fillets

Now spread the flour and breadcrumbs in two separate plates.

First coat the sandwiched fillet with flour, then dip in the beaten egg and finally coat with breadcrumbs.

Now heat oil in a pan over medium heat and shallow fry both sides of them till golden brown.

Fish Cordon Blue is ready to fry

Fish Cordon Bleu is ready to fry

Fish Cordon Blue is ready to serve

Fish Cordon Bleu is ready to serve

Transfer them on a paper towel and then cut diagonally in gentle hand.

Serve hot with mustard sauce , chopped parsley and salad.

Note :

  1. You can also deep fry the fillets. Always maintain the oil temperature moderately hot.

Shami Kebab

‘Shami Kebab’ is a small patty composed of minced or ground meat mixed with Bengal gram lentils and spices. It is a very popular snack in India and features regularly in Pakistani and Afghan cuisine. In India it is generally prepared with mutton. However one can use any kind of meat like beef, chicken or lamb. Since mutton is unavailable at my current place, I used lamb mince to prepare these kebabs. They act as delicious starters to impress guests. 🙂

Shami Kabab

Shami Kebab

Ingredients for 12 pieces :

  1. Meat mince – 250 gm.
  2. Bengal gram or chana dal (soaked for 1 hr.) – 50 gm.
  3. Potato (medium size, cut into halves) – ½
  4. Onion (small, cut into large cubes) – ½
  5. Ginger-garlic paste – ½ tbspoon
  6. Cumin seed – ¼ tbspoon
  7. Dry red chilli – 3 to 4
  8. Whole gamar masala (Cinnamon stick – 1″, Clove – 3, Black cardamom – 1/green cardamom – 3 pods)
  9. Black pepper corn – 6-8
  10. Salt – ¼ tbspoon
  11. Chopped onion (medium size) – ½
  12. Chopped fresh coriander leaves – 2-3 tbspoon
  13. Chopped green chilli – 1
  14. Egg – 1
  15. Water – 1¼ cup
  16. Cooking oil to fry the kebabs

Procedure :

Take the ingredients from 1 – 10 & 15 in a large pot, mix well and put over gas on medium flame. As water starts boiling, cover the pan with a lid and put the gas on low-medium. Let it cook for 30-35 minutes, stir occasionally so that it doesn’t get brunt from the bottom . When the lentils get cooked and all of water evaporated, put the gas off. Let the mixture come to room temperature.

Now discard whole spices and dry red chillies from the mixture and grind it to a coarse paste.

Add ingredients 11, 12 & 13 to this meat paste and mix well. At this point the mixture remains little soft. Leave the mixture for 30 minutes and you will get the binding consistency.

Then wet your hand with little water and start making ‘Kebabs’ i.e. flat round shaped balls out of the paste. The size of them will depend completely up to you. I made 12 medium size kebabs, you can make larger or even smaller than that.

Making the Kababs

Making the Kebabs

Beat egg in a bowl and dip the kebabs into it.

Heat oil in a frying pan over medium flame and shallow fry the kebabs from both sides evenly until brown.

Serve hot with salad and tomato sauce.

Delicious Shami kebab is ready to be served

Delicious Shami kebab is ready to be served

Note :

  1. Make sure all of water evaporates from the meat mixture, otherwise your paste will be too soft and you won’t be able to make kebabs out of that mixture.
  2. I throw out the whole spices from the mixture before making the paste. However it is not mandatory and you can keep them with the mixture, if you like.
  3. You can store the kebabs into the refrigerator for one or two days and then fry while needed after defrosting. Keep the kebabs in layers separated by a plastic sheet in an air tight container.

Herb Muffins with Smoked Cheese

I already shared with you the recipe of Spicy Chicken Muffins which I liked a lot. Since then I got enthusiastic about savoury muffins and started looking for them. Suddenly I came across an interesting recipe in my baking book as they told the story of a muffin with herbs and cheese in it. The recipe is very simple and quick to make. If you don’t dislike the flavour of herbs, this muffins will not disappoint you.

Herb Muffin with Smoked cheese

Herb Muffin with Smoked cheese

Ingredients to serve 12 :

  1. Sunflower oil or groundnut oil (for oiling) – 1 tbspoon
  2. Plain flour – 280 gm.
  3. Baking powder – 2 teaspoon
  4. Bicarbonate of soda – ½ teaspoon
  5. Smoked hard cheese (grated) – 25 gm.
  6. Fresh parsley (finely chopped) – 50 gm.
  7. Egg (large, lightly beaten) – 1
  8. Thick strained plain yogurt – 300 ml. (I used Greek style yogurt)
  9. Butter (melted) – 4 tbspoon

Procedure :

Oil your muffin tin with sunflower oil, or line it with muffin paper liners.

Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl. Add the smoked cheese and the parsley and mix together well.

In a separate bowl, lightly mix the egg, yogurt and melted butter together. Add the yogurt mixture to the flour mixture and then gently stir together until just combined. Do not overstir the batter – it is fine for it to be little lumpy.

Flour & Yogurt mixture

Flour & Yogurt mixture

Muffin batter

Muffin batter

Divide the muffin batter evenly between the cups in the muffin tin or the paper liners (they should be about 2/3 full).

Bake in a preheated oven at 200°C or 400ºF for 20 minutes or until risen and golden.

Before baking

Before baking

After baking

After baking

Remove the muffins form the oven and serve warm, or place them on a wire rack to cool.

Muffin is ready to be served

Muffin is ready to be served

Prawn Cutlet

Prawn cutlet is the new addition to my cutlet or crockett family. Never have I thought that cutlets can be made of prawns. I wondered, prawns, how big they are, could not make cutlet. Then I learn the trick that one should spread the flesh like its two wings to give it a cutlet shape. Of course, you need the big sized tiger prawns for that.

Prawn cutlet is quite heavy as a snack with thick coated envelopes and thoroughly enjoyable with a sip of tea. Try it out.

Delicious Prawn Cutlet

Delicious Prawn Cutlet

Ingredients for 2 pieces :

  1. Tiger prawn – 2
  2. Onion (small) – ½
  3. Garlic – 1 or 2 cloves
  4. Ginger – less than ½” piece
  5. Green chilli – 2
  6. Coriander leaf paste – 1 tbspoon heap
  7. Tomato sauce – 1 tbspoon
  8. Vinegar – 1 teaspoon
  9. Mustard oil – 1 tbspoon
  10. Egg – 2
  11. Breadcrumbs to coat
  12. Flour – 1½ tbspoon
  13. Baking powder – ½ teaspoon
  14. Chilli oil – 1 tbspoon
  15. Sugar – 1 teaspoon
  16. Salt to taste
  17. Cooking oil for deep frying

Procedure :

Remove the shell and head of the prawns, keeping the tail intact. Devein and clean them properly. While deveining, make a deep slit along the center of the prawn and then flat it to give a triangular shape. Hammer the flattened prawns lightly with knife so that the ingredients can go well into it while marination.

Tiger prawns

Tiger prawns

After sliting & spreading the prawns

After sliting & spreading the prawns

Now make a smooth paste with onion, ginger, garlic and green chilies. In a small bowl mix the prepared paste with coriander leaf paste, tomato sauce, vinegar, mustard oil, ½ teaspoon sugar and salt.  Now spread this mixture on the open surface of the prawn and keep it in the refrigerator for at least 30 minutes.

After that, spread breadcrumbs on a plate and place the prawns with their bare surface on it. Now coat both the surfaces well with breadcrumbs. Press them by hand on flat work surface to give cutlet like shape. Use a knife to make the cutlets even, through the edges.  Beat a single egg in a bowl and dip the coated prawn into it and again cover with bread crumbs.

Prawns covered with spicy mixture

Prawns covered with spicy mixture

After the bread crumbs coating

After the bread crumbs coating

Now make a batter with flour, baking powder, chilli oil, remaining sugar, salt and water (as needed). The batter should not be too thick or thin.

Heat sufficient amount of oil for deep frying the cutlets over medium flame.

Now dip the cutlets into the prepared batter and fry as soon as the oil gets moderately hot. Take them out as they turn crispy and golden brown.

Serve them hot with tomato sauce or mustard sauce (kasundi) and salad.

Prawn cutlet is ready to be served

Prawn cutlet is ready to be served

Note :

  1. For making chilli oil, heat 1 tbspoon of oil over medium flame. Add 1 teaspoon red chilli flakes or 2 dry red chillies into it. After 2-3 minutes put the gas off, pour the oil in a bowl and let the chillies infuse into it for at least 1 hour. The longer you leave, the hotter oil will be.
  2. You can also add Mint leaf paste in the mixture for marination. I am not a big fan of mint flavour, so I skipped that.
  3. You can also skip the batter and fry only bread crumbs coated cutlet.
  4. The oil should be moderately hot while frying the cutlets otherwise the batter envelope will burn and the prawn inside will remain uncooked.

 

 

Fish Roll

Rolls, the wrapped rotis/parathas with meat mince, egg and even vegetables mingled with ketchup are known to be quick tasty snacks. However, when the stuffing gets substituted by fish, things get a new high. Interestingly, here the wrapping is also made of fish, sliced thin. I adopted this recipe from a well known snack corner in Kolkata. However unlike them, instead of Bhetki fish, I had to use the ‘Kabeljou’, a local sea fish as a poor substitute. It was indeed lip smacking to have the fish roll dipping in mustard sauce with a bite of salad. Enjoy 🙂

Delicious Fish Roll

Delicious Fish Roll

Ingredients for 3 – 4 pieces :

  1. Fish fillet – 300 gm.
  2. Onion (large) – 1
  3. Garlic – 2 to 3 cloves
  4. Ginger – 1 inch piece
  5. Chopped tomato – ½
  6. Chopped green chilli – 2
  7. Chopped coriander leaves – 2 to 3 tbspoon heaped
  8. Turmeric powder – ¼ teaspoon
  9. Red chilli powder – ½ teaspoon (optional)
  10. Garam masala powder – ½ teaspoon
  11. Black pepper powder – 1 teaspoon
  12. Lemon juice – 1 tbspoon
  13. Egg – 1
  14. Flour – 3 tbspoon
  15. Breadcrumbs
  16. Salt to taste
  17. Cooking oil

Procedure :

Cut 3 or 4 thin, square/rectangular slices from the fish fillet. Marinate the slices with lemon juice, ½ teaspoon black pepper powder and salt.

Roughly chop the remaining fish.

Finely chop the onion. Make a smooth paste of ginger and garlic.

Beat the egg in a bowl by adding pinch of salt and the remaining pepper powder. Add the flour and make a lump free batter followed by adding a bit of water. The batter should neither be very thick nor be very thin.

Heat 1 tbspoon of oil in a frying pan over medium heat. Shallow fry the chopped fish into it, adding a bit of salt. With the help of a spatula break the pieces into smaller fragments. Don’t fry it for a long time, our intention is only to cook the fish, not making a hard fry. Now transfer the fish into a bowl and keep it aside.

In the same pan heat 2 tbspoon of oil over medium heat. Add chopped onion and fry till it becomes translucent. Then add the ginger-garlic paste and again fry till the onion turns brown. Now add chopped tomato, chopped green chilli, turmeric powder, red chilli powder and salt, fry till the tomato gets softened. Then add the fried fish and cook till oil separates from the mixture. Put the gas off, add garam masala powder and coriander leaves and give it a good stir. The end product should be a spicy,mushy fish mixture.

Ingredients ready for assembling to make the roll

Ingredients ready for assembling to make the roll

Now add 1 or 2 tbspoon of breadcrumbs to the fish mixture to bind it and then divide the mixture into 3 or 4 equal parts.

Now make long shaped balls from each part and wrap it with a thin slice of fish.

Wrapping the fish mixture with fish slice

Wrapping the fish mixture with fish slice

Now coat each wrapped fish ball first with breadcrumbs, then with the prepared batter and finally with the breadcrumbs.

Coated fish rolls are ready to fry

Coated fish rolls are ready to fry

Heat sufficient amount of oil in a pan for deep frying and fry the fish rolls on moderate flame till golden brown in colour.

transfer them on paper towel to absorb excess oil and serve hot with salad.

Fish rolls are ready to be served

Fish rolls are ready to be served

 

 

 

Cheese Straws

Crispy, crunchy cheese straws are very common snacks to have with drinks as well as with a hot cup of coffee here in Europe. They are readily available in each and every super markets here.

After making Cherry tomato & poppy seed tartlets I had some extra Cheddar cheese left in my refrigerator. Since then I was little worried about how to utilise it as it could be no longer edible if I leave it for a long time. Again started searching for a simple recipe in my baking book and ended up with this simplest one. Hope you will like it. Enjoy 🙂

Cheese Straws

Cheese Straws

Ingredients for 17 pieces :

  1. Self raising flour – 115 gm. + extra for dusting
  2. Curry powder – 1 teaspoon
  3. Pinch of salt
  4. Butter – 65 gm. + extra for greasing
  5. Grated cheddar cheese – 65 gm.
  6. Egg, beaten – 2
  7. Poppy and cumin seeds for sprinkling

Procedure :

Sift the flour, salt and curry powder into a bowl.

Add the butter and rub in until the mixture resembles breadcrumbs.

Add the cheese and one egg and mix to form a dough. Wrap the dough in clingfilm and chill in the refrigerator for 30 minutes.

Lightly grease two baking sheets with butter.

On a floured work surface, roll out the dough to a 5 mm. (¼ inch) thick and 15 x 17 cm. (6 x 6.7 inch) rectangle.

Cut into 15 x 1 cm. (6 x ½ inch) strips. Twist the strips slightly along its length and place on the prepared baking sheets.

Cutting the dough into strips

Cutting the dough into strips

Brush the straws with the remaining egg and sprinkle half with poppy seeds and half with cumin seeds.

Bake in a preheated oven, 200ºC / 400ºF, for 10 – 15 minutes, or until golden.

Transfer to wire racks to cool.

After baking

After baking

Enjoy with a hot cup of coffee or a glass of beer . 😉

Note :

  1. If you are using plain flour, then adda ½ teaspoon of baking powder into it.
  2. You can lengthen or shorten the size of the straw according to your preference. Just roll out the dough to 5 mm. (¼ inch) thick.

Chicken Cutlet

“Chop & Cutlets” are famous in Kolkata with its history dating back to many decades. These traditional evening snacks are usually served to the guests along with the sweets. Nowadays although various fast foods have come up in the market, Cutlets remain to be as popular as they used to be.

Cutlets are made in different way in different cuisines. The Indian version of meat cutlet is to fry, either cooked or uncooked, spiced meat covered with a batter or bread crumbs.

Here, I am sharing with you the recipe of Chicken cutlet in Kolkata style. This recipe is followed by a famous snacks corner in Kolkata. It is a very simple and less ingredient recipe. I am very lucky to get hold of this one in youtube and thus I can enjoy it sitting far away from Kolkata. It is a very small attempt to miss my city a bit less. 🙂

Chicken cutlet

Chicken cutlet

Ingredients for 2 pieces :

  1. Raw chicken keema/Chicken mince – 100 gms.
  2. Ginger paste – ½ teaspoon
  3. Garlic paste – ½ teaspoon
  4. Finely chopped onion – 1 tbspoon
  5. Chopped green chilli – 1 or 2
  6. Black pepper powder  – ½ teaspoon
  7. Tomato Sauce – ½ tbspoon
  8. Sugar – ¼ teaspoon
  9. Pinch of Ajinomot or MSG (optional)
  10. Salt to taste
  11. Mustard oil – 1 tbspoon
  12. Egg – 1
  13. Bread crumbs
  14. Cooking oil for deep-frying.

Procedure :

Mix the chicken keema with the above ingredients except egg, bread crumbs and cooking oil. Keep the mixture in refrigerator for 1 hour.

Beat the egg with salt and a pinch of pepper powder.

Now divide the chicken mixture into two parts and give them a flat round shape. Coat each ball with bread crumbs and then dip into the beaten egg. Again coat them with the bread crumbs.

Coating the chicken balls with bread crumbs and egg

Coating the chicken balls with bread crumbs and egg

Now on flat work surface press them by hand to give the cutlet shape. Use a knife to make the cutlet even through the edges.

Perfect cutlet shape :)

Perfect cutlet shape 🙂

Now heat sufficient amount of oil in a frying pan and deep fry the chicken cutlets into it. Transfer them on a paper towel to soak the excess oil. Serve with salad and sauce.

Chicken cutlets ready to serve :)

Chicken cutlets ready to serve 🙂

Note :

  1. If you find it difficult to make a cutlet shape, give them just a flat round shape.
  2. If your chicken mixture is too soft to bind, add 1 tbspoon of corn flour into it.
  3. You can also refrigerate the cutlets for 30 minutes before frying, so that it can set properly and does not break while frying.

Spicy Chicken Muffins

Muffins are essentially regarded as a sweet form of small cakes, originated in America. The word “muffin” used to bring into my mind, either the images of dark brown chocolate muffins or those with vanilla flavour, lighter in colour. However, I discovered recently from the cookbooks that muffins can be savoury too and to my delight, small bits of chopped chicken can be imparted into!!! So, here I present the new recipe called “chicken muffins”, which is a departure from the usual muffin recipe and a sheer delight for all the non-vegetarian snack lovers.

Spicy chicken muffins

Spicy chicken muffins

Ingredients to serve 12 :

  1. Sunflower oil – 125 ml + extra for oiling
  2. Chopped onion – 2
  3. Chopped spring onion – 3
  4. Small fresh red chilli (seeded and finely chopped) – 1
  5. Skinless, boneless chicken thighs (chopped into small pieces) – 3
  6. Paprika – 1 teaspoon
  7. Self-raising flour – 300 gm.
  8. Baking powder – 1 teaspoon
  9. Large egg – 2
  10. Lemon juice – 1 tbspoon
  11. Grated lemon rind – 1 tbspoon
  12. Soured cream – 125 ml.
  13. Plain yogurt – 125 ml.
  14. Salt and pepper

Procedure :

Oil muffin tin with sunflower oil.

Heat a little of the remaining oil in a frying pan, add the onions, spring onions and chilli. Cook over low heat stirring constantly, for 3 minutes. Remove from the heat, lift out the onions and chilli and set aside.

Heat a little more of the remaining oil in the frying pan, add the chicken, paprika and little bit of salt and cook, stirring, over medium heat for 5 minutes. Remove from the heat and set aside.

Sift the flour and baking powder into a large mixing bowl, sprinkle over salt and pepper.

In a separate bowl, lightly beat the eggs, then stir in the remaining oil and the lemon juice and rind. Pour in the soured cream and the yogurt and mix together.

Liquid, dry and fried mixtures

Liquid, dry and fried mixtures

Add the egg mixture to the flour mixture, then gently stir in the onions, spring onions, chilli and chicken. Do not over stir the batter, it is fine for it to be a little lumpy.

Final batter

Final batter

Divide the batter evenly between the cups in the muffin tin (they should reach the top), then transfer to a preheated oven, 190°C / 375°F. Bake for 20 minutes, or until risen and golden. Remove the muffins from the oven and serve warm.

Just baked chicken muffins

Just baked chicken muffins

Note :

  1. If you are using plain flour instead of self-raising flour then add ½ teaspoon of baking soda into the dry ingredient mixture.

Fish batter fry

“Fish batter fry” is a celebrated fried dish back home, often served as starter to the guests in occasions and parties. Its recipe is not very demanding, with the only important requisite of a good quality fish. In Bengal, we generally use “Bhetki fish” fillets to prepare the batter fry, which is a very tasty, soft and mouth melting fish, perfect for this recipe. I owe this recipe to my mother-in-law.

In Europe though “Bhetki” is not available, there are other fishes which can substitute it very well, for example the Cod fish or Pangasius. There is a small open or fresh market in a 5 minutes walking distance from my current house in Utrecht which holds 4-5 big fish shops with a variety of fishes. These shops are always full of customers which reminds me about the fish market in my home town Kolkata. Every weekend me with my husband go there and buy fish from those crowded shops, usually have to wait long in the queue. Interestingly those shops do not only sell raw fishes but also the fried fish known as “bak vis” in Dutch, which is pretty similar to our fish batter fry. This fried fish comes with different delicious sauces too.

Here I tried the recipe with “Pangasius” fish which comes out really well. The recipe follows below.

Yummy fish batter fry :)

Yummy fish batter fry 🙂

Ingredients for 4 fries :

  1. Pangasius fish fillet cut into 4 pieces
  2. Ginger & garlic juice – 2 tbspoon
  3. Onion juice – 1 tbspoon
  4. Lemon juice – ½ tbspoon
  5. Black pepper powder – 1 teaspoon
  6. Flour – 2 – 2½ tbspoon
  7. Baking soda/powder – ½ teaspoon
  8. Butter – 1 tbspoon
  9. Egg – 1
  10. Milk – 2 tbspoon
  11. Salt to taste
  12. Cooking oil

Procedure :

Marinate the pieces of fish with salt, pepper powder, onion, ginger, garlic and lemon juice for at least half an hour.

Marinated Pangasius fillet

Marinated Pangasius fillet

For preparing the batter, mix flour, a bit of salt, baking soda and butter very well. Beat the egg with milk and add to the flour mixture. Make a lump free batter, add more milk if needed.

Heat sufficient amount of oil in a frying pan over medium flame. Dip the marinated pieces of fish into the batter and deep fry in oil.

Fish batter fry, ready to serve

Fish batter fry, ready to serve

Note :

  1. Fish fillets should not be very thick.
  2. Batter should not be very thick or very thin.
  3. The oil should be moderately hot while frying the fish otherwise the batter envelope will burn and the fish inside will remain uncooked.

 

 

Egg Devil or “Dimer chop”

Fried snacks although very oily and for that reason not very healthy, are still very lucrative to us. Often I had to prepare such dishes on my husband’s demand as he just adores them. To be very honest I also like them a lot and I am pretty sure many of you have a soft corner for these as well. Generally in Kolkata we have it from the old good restaurants or road side snack shops. But once when I visited one of my good friends Rumeli’s house in Kolkata, I got a chance to taste homemade egg devils and believe me it was fabulous. It was so good that it still acts as an inspiration for me to make such egg devils at my own kitchen. Today I am sharing with you my friend’s recipe of the egg devil which is quite simple. It is also a must for those who are vegetarian, still very much fond of egg. Though egg devils are best made with “mutton keema”, I am sure you love this recipe too. I have no clue why it is traditionally called egg ‘devil’ since there is not a single devil thing about it. Each bite is a pleasure.

Egg Devil

Egg Devil

Ingredients for 4 pieces :

  1. Egg – 2
  2. Boiled potato (medium size) – 3
  3. Finely chopped onion (medium size) – 1
  4. Chopped tomato (medium size) – ½
  5. Chopped green chilli – 1
  6. Ginger paste – ½ tbspoon
  7. Garlic paste – ½ tbspoon
  8. Plain yogurt – 1 tbspoon
  9. Turmeric powder – ¼ teaspoon
  10. Chili powder – ½ teaspoon
  11. Garam Masala powder – 1 teaspoon
  12. Salt to taste
  13. Flour / Corn flour – 1 tbspoon
  14. Bread crumbs
  15. Cooking oil

Procedure :

Boil the eggs and cut into two halves.

Mash the boiled potatoes and add salt into it.

Heat 1 tbspoon oil in a frying pan, add garlic paste and fry till the garlic is just beginning to colour. Add onion into it and fry, also add ginger paste when the onion becomes translucent. Add tomato, green chili, salt, turmeric powder & chilli powder when the onion is light brown. Fry the mixture till oil comes out from it and gives a paste like texture. Then add the yogurt and garam masala powder to it and mix very well to retain its paste like feature. Now add the mashed potatoes into it and mix well so that the flavour of each ingredient in the mixture spreads into the potato. Add salt, if necessary. Remember that we need a spicy potato mixture with binding consistency, so don’t fry the potato mixture for a longer time. Still if you find the potato mixture lacking desired consistency, you can add some bread crumbs to it. The potato mixture and eggs will look like this.

Potato mixture & eggs cut into halves

Spicy potato mixture & eggs cut into halves

Now divide the potato mixture in four equal parts and make 4 balls out of it. Then make a big hole in each ball and stuff with one half of an egg. In other words cover each half egg with potato mixture. The product will look like this.

Egg stuffed potato balls

Egg stuffed potato balls

Now make a batter with the flour/corn flour and water. Add a little bit of salt in the batter. Spread the bread crumbs on a plate. Start coating each egg stuffed potato ball first with bread crumbs, then batter and finally again with bread crumbs.

Coating process

Coating process

Repeat the process and finish coating all 4 balls.

Egg devils before frying

Egg devils before frying

Now deep fry them in sufficient amount of oil and transfer on paper towel to soak the excess oil. Here is the final product.

Egg devils ready to eat

Egg devils ready to eat

Note :

  • You can make egg devils with whole egg instead of half if you like.
  • The oil should be very hot during the frying process otherwise the devils will break and potato will come out from it.
  • You can use egg in the batter instead of water.
  • To make “garam masala powder” in home see “Useful Supplementary” tab.

Chicken Lollipop

Chicken lollipop is a very tempting appetizer. This is the latest dish I tried at home and like to share with you. It is a very simple recipe. Now you can also be a good party host by serving this in your Sunday Snack’s Party.

Chicken Lollipop

Chicken Lollipop

Ingredients for 10 pieces :

  1. Raw Chicken Wings – 5 pieces
  2. Ginger & Garlic paste – 1 tbspoon
  3. Black pepper powder – 1 teaspoon
  4. Soya Sauce – ½ tbspoon
  5. Egg – 1
  6. Flour – 2 tbspoon
  7. Cornflour – 2 tbspoon
  8. Red Chilli powder – ½ tbspoon
  9. Salt to taste
  10. Oil for deep frying
  11. Aluminium foil to garnish

Procedure :

It is good if you get the raw chicken  lollipops from the market otherwise you have to cut the chicken wings into raw chicken lollipops. You will get 2 lollipops from a single wing. At the end of this recipe I have attached a video link where you can see how the chicken wings are cut into the lollipops.

Now marinate the raw chicken lollipops with salt, ginger-garlic paste, soya sauce and half of the black pepper powder for at least 20 mins. Then beat the egg in a bowl, add flour, cornflour, little bit of salt, chilli powder and the remaining black pepper powder. Mix it very well, add little amount of water to make a thick batter. The batter shouldn’t contain any lumps. You can use more egg if you don’t want to use water. You can also add red food colour to the batter, if you want, to get a nice colour of the chicken lollipops. As it is not good for health, I skip using the food colour. Now heat sufficient amount of oil in a frying pan, so that you can deep fry the chicken. Dip the marinated lollipops into the batter, coat it nicely and then deep fry them into the hot oil until they become golden brown. For garnishing wrap the bone sticks of the lollipop with aluminium foil. Serve it with salad.