RABRIE

Ingredients:

1 litre milk

150-200 gms sugar

a fw strands of saffron

Method:

Heat the milk. Lower the flame and continue to cook, stirring all the time till it is reduced to one fourth its original quantity. Add sugar and stir till it melts. Mix the saffron in lukewarm milk and add to the prepared rabrie. Try serving the Bengali rasogollas with North Indian rabrie.

PANEER KARANJI

Ingredients:

1 cup (120 gms) grated paneer
2 tbsp onion
1/2 tsp ginger/garlic paste
1/2 tsp.white pepper powder
2 tbsp. milk
2 tbsp grated cheese
1 tsp butter (solid)
salt to taste
oil to fry

Method:

Mix refined flour, pure ghee and salt and make a soft dough by adding water. Keep it aside for 15 minutes. Take a frying pan, heat butter and saute finely chopped onions till it changes colour, add ginger garlic paste, grated paneer cheese, milk and white pepper powder and let it simmer for 2 minutes on slow flame till sauce thicken. Remove it from fire and let it cool.Make small marble size round balls of the dough among roll each ball into round disc (like puris). Place each puri on flat surface, place one tbsp of paneer filling on one side and close the other half on it to make half moon puffs. Deep-fry these puffs (kaanji) in oil and serve hot.

RAJMA CURRY

Ingredients:

1 cup rajma 150 gms

50 gms french beans

1 big onion

1 tbsp chilly powder

1 tbsp garam masala powder

1/2 tsp.turmeric powder

1 tsp.cumin seed powder

3 tbsp tamarind pulp

5 cups coconut milk (600 ml)

salt to taste

Method:

Cut french beans. Separately boil rajma and french beans in water and keep aside. Heat oil in a pan , add mustard seeds, red chilly and curry leaves and when seeds splutter, add onions, saute it till it changes colour. Add rajma and french beans to it. Add turmeric, chilly, coriander, cumin, and garam masala powder to it. Add coconut milk, tamarind pulp and salt to taste. Cook for five minutes till gravy thickens. (if required, add water) Serve hot with any Indian bread or rice.

Tips:

This dish can also be made by using chick peas(kabuli chana).It tastes equally good.

KOLAMBICHI BHAJI

Ingredients:

150 gms.prawns

2 tbsp.gram flour (besan)

1 tsp.ginger/garlic paste

2 tbsp.finely chopped onions

1/s tsp.turmeric powder

1/2 tsp.chilly powder

1 tsp.garam masala powder

2 tbsp finely chopped coriander laves

1 tbsp lime juice

1/2 cup rice flour,salt to taste and oil to fry

Method:

Marinate prawns with salt, turmeric powder and ginger/garlic paste and lime juice and keep aside for 10 minutes. Mix prawns, onion, chilly and garam masala powder,besan one tbsp of rice flour and coriander leaves by adding required water to make a thick batter. Make six small round balls, flatten it on your palm, roll it in rice flour on both sides and shallow fry it in oil. Serve hot with tomato ketchup or tamarind chutney.

Tips:

Smaller prawns are ideal for KOLAMBICHI BHAJI, since they need to mix well with the batter. In case you fail to get small prawns, you can use large ones, but they need to be chopped into small pieces and mixed well with the batter before shallow frying. This delicious n ideal for a light morning or evening snack, or an ideal starter for a full course meal.

KOLAMBICHI BHAJI

KOLAMBICHI BHAJI

KOLAMBICHI BHAJI