Moglai Porota (Authentic Bong Style)!!

Ingredients

Moida (All Purpose Flour) - 1 cup
Onion (thin sliced length wise) - 1 medium
Coriander leaves (Chopped) - 2 tbsp
Green chili (Chopped) - 1 tsp (u can add less also as per your taste)
Eggs - 2
Black Pepper Powder - 1/2 tsp
Chat Masala - 1tsp
Salt to taste
Oil - 1/2 cup

Procedure 

1. Take moida in a bowl and add 1 tsp of oil and some salt to it and mix it well with your palm for 5 minutes
2. Now add water and knead a soft dough. Once the dough looks ready, take some oil between your palm and knead the dough for a minute and keep it aside
3. Take a steel glass (mind it - bong way :D), if you skip this step your moglai will not taste Bangali way... ;) :D
4. Add sliced onion, chopped coriander leaves, green chili, black pepper, chat masala, salt and eggs.... Mixxx... Mixxxx... Mixxxx...

Moglai Making

1. Heat oil in a frying pan
2. Meanwhile, take a medium sized dough ball and roll it into thin chapati (add oil to the rolling surface and pin)
3. Now pour the egg mixture on to it (as shown in the figure) 
4. Fold the sides and make it into square shaped Moglai 
5. Now, place this moglai in a hot oil and fry until golden brown in color from both side 

 

Enjoy this mouth-watering Bangali Mogai Porota with your choice of sauce and onion-cucumber salad... :) :)

Super Easy Soya Biriyani!

Ingredients

Onion (thin sliced length-wise) - 2 large
Potato (cut into 2 cm cubes) - 1 large
Soybean (boiled and strained) - 1.5 cups
Basmati Rice (washed until the water runs clear) - 2 cups
Cumin Seeds - 2 tsp
Coriander, red chili, turmeric, Garam masala (powder) - 1 tsp each
Ginger-Garlic paste - 2 tsp
Curd - 2 tbsp
Oil - 2 tbsp
Salt to taste
To garnish - chopped cilantro, onions, some green chili and lemon slices

Procedure

1. Take a flat base non-stick frying pan and heat oil. Once the oil is hot, put cumin seeds and allow it to crackle
2. Now add sliced onions and potatoes and sprinkle 1-2 tsp salt and fry the mixture until golden brown
3. In a bowl add curd, coriander powder, red chili powder, turmeric powder, Garam masala powder, ginger-garlic paste and mix well.
4. Once the onions and potatoes are golden brown add the above spice mixture and boiled soybeans to it and cook the masala for 5 minutes at medium flame.
5. Now add the basmati rice and cook the entire mixture for 3-4 minutes.
6. Add 3 cups (the one you used to measure rice) of water and cook it with lid on at a very low flame for 30 minutes.
7. Open the lid and garnish your biriyani with chopped cilantro, onions, some green chili and lemon 

Enjoy this super easy and yummy soya biriyani and share your experience with me! I am eagerly waiting to hear from you....

Chocolate-Dry Fruit Sundae!

Ingredients

Vanilla Ice cream - 5 Scoops
Dry-fruits (chopped/crushed) - 5-6 tsp
Melted chocolate/Hershey's Syrup - 4-5 tsp
Whipped cream to garnish

Procedure

1. Take a wine glass and put 2 tsp of crushed dry-fruits at the base of the glass
2. Now take a spoon full of melted chocolate and DRIP it on the dry-fruits and around the glass
3. Add 3 scoops of ice-cream on top of the crushed dry-fruit and melted chocolate layer
4. Again sprinkle 2 spoons of dry-fruits on top of it and repeat step (2)
5. Now add 2 more scoop of ice cream 
6. Add whipped cream on top of the ice cream (you can add a whopping whipped cream if you wish to, my hubby doesn't like whipped cream much so added less).
7. Now add rest of the dry fruits on top and repeat step (2)

Enjoyyyyyyyyyyyyyyyyyy!! It's Summer :D :D

Navratri Special - Samak and Singhara atta Dosa

Ingredients

1. Samak Rice - 1 Cup (Soaked in water for 1 hour)
2. Singhare Ka Atta - 1/2 cup
3. Ginger - 1 cm cube
4. Green Chili - 1 
5. Ghee - 2 tbsp
6. Sendha Salt (Rock salt) - To Taste

Procedure

1. Blend (samak, ginger, green chili and water) together and make somewhat runny paste. Do not add a lot of water at this point
2. Now add Singhare ka atta to it and mix well so there are no lumps. Also add salt to taste at this point
3. If the batter becomes very thick in consistency, add water spoon by spoon until you have achieved proper pouring consistency
4. The batter should not be very thick or thin, it must be like Dosa batter. Keep it aside for 30 min to 1 hour

Dosa Making

1. Heat non-stick skillet. 
2. Pour the batter and spread with the help of round spoon 
   
3. Apply a bit of Ghee and fry it until cooked on both sides and looks like this
   

Take it out from the Skillet and serve hot with navratri special Aloo-paneer ki sabji and curd!!

Enjoyyyyyyyyyyyy Fasting :) :)

Happy Navratri :)