Showing posts with label Starter. Show all posts
Showing posts with label Starter. Show all posts

Thursday, 7 July 2016

Cheesy Sticks

Recently I got cheese hampers which I have mentioned in earlier post. Monsoon is here so thought of making some cheesy snack using those cheese. Though we adults think twice before eating cheese because of calorie however, cheese is important for growing kids. Try to include cheese in your kids diet very often. Cheese is also good for adults if eaten in limited amount and work out properly to loose the calorie subsequently. Cheese is a great source of calcium which is essential for women.

Cheesy stick is an easy snack which you can keep it for any kids party. I have used egg for preparation of cheesy sticks. You can avoid egg and use corn flour. This is an yummy snack when you bite them the cheese will be oozing out giving you a feeling of silky smooth texture and melt in mouth sensation.

Cheesy Sticks

Mozzarella Cheese - 200 gm, cut into elongated shape (10 to 12 pieces)
Egg - 1 big
Salt to taste
Maida (All purpose flour) - 1/2 cup
Black Pepper Powder - 1 teaspoon
Black Salt - 1 teaspoon
Bread Crumb - 1/2 cup
Refined oil for deep frying


1. Season the mozzarella sticks with little salt and black pepper powder.
2. Beat the egg in a bowl and mix salt with it. In the mean time season the maida and bread crumb separately with salt and spread each of them in  two plates.
3. Now lightly flour the cheese sticks and dip each stick in the egg and coat with bread crumbs.
4. After coating with bread crumbs keep them in refrigerator for 30 minutes.
5. Deep fry the sticks and serve hot.

Tuesday, 19 January 2016

Hara Bhara Kebab / Green Kebab

Hello Readers...

How did you spent your festival last week? It was a lovely long weekend. We were busy at the same time had wonderful family time. We, Bengalis celebrate Poush Sankranti and on these special occasion I  prepared dudh puli or dudh pithe and given to friends and neighbours. One of my neighbour liked it very much. Friday night we had a lovely get together at my husband's friend's house. We tasted some great foods from Mangalore as the friend's wife is from Mangalore. Saturday we had a family get together and Sunday we were busy arranging things for our daughter's 4th birthday on Monday. Yesterday it was our daughter's birthday and the lucky day was well spent with a small kid's party. 

Coming back to today's post, it is a vegetarian starter dish very well known name hara bhara kebab. Now you will get fresh spinach or palak, green peas in the market. You can prepare this easy starter at your own kitchen and surprise your family members. Very less oil has been used to prepare this kebab so along with the goodness of green veggies, it is healthy too as the recipe calls for less oil. 

Hara Bhara Kebab / Green Kebab


Spinach leaves - 11/2 cup
Potatoes - 2 medium, boiled & mashed
Green Peas - 2/3 cup, fresh or frozen
Green chillies - 1 teaspoon,chopped
Ginger - 11/2 teaspoon, chopped
Fresh coriander leaves - 2 tablespoons, chopped
Chaat masala - 1 teaspoon
Salt to taste
Cornflour/ corn starch - 2 to 3 tablespoons
Oil - 2 to 3 tablespoon


1. Blanch spinach leaves with little salt for five minutes.  Drain the water and keep it aside.
2. Boil the green peas for few minutes and drain the water.
3. Now take blanched spinach, green peas, chopped ginger and green chilli in a blender and make a smooth paste.
4. After that take mashed potato and green paste together in a bowl. 
5. Add chopped coriander leaves, salt to taste, and chaat masala in to the mixture. Also add corn flour for binding. 
6. After mixing the mixture well, make small balls from this mixture and press them with your palm to give the shape of kebab. 

7. Now heat little oil in non stick pan and shallow fry the tikkis over medium flame until both the sides are light brown in colour. Serve them with any dip or salad.

Monday, 4 January 2016

Beguni / Bengali Style Beguni / Eggplant Fritters

Wish all my readers a very Happy and Prosperous New Year!

I am writing after a long gap and I would like to thank all the readers for your patience. New year 2016 started but somehow it started with some sad news! First of all the terror attack in Pathankot and then earthquake in North-East India! 2015 ended with sad note of Chennai flood and we all had a great hope to start a new year with a positive note. However, looking at these incidents I pray to Almighty God for healthy, happy and peaceful year ahead. I salute those brave hearts who secure our daily lives. As a nation we should stand against terrorism and widen the victory of humanity.

I went for a long vacation to attend a family wedding and after coming back I was busy arranging things. Still many things are yet to arrange however I felt I am ignoring my blog as well as blog readers! I felt guilty and immediately took my laptop and writing this post. How was your vacation (assuming you also had few days holiday for Christmas & New Year). Today I am sharing a simple snack or starter recipe which is an authentic Bengali dish, it is none other than Beguni or Eggplant Fritters. In Bengal, it is served with puffed rice as evening snack and with Khichdi as starter :).

Beguni / Bengali Style Beguni / Eggplant Fritters


Long Purple Big Size Eggplant/Brinjal - 1
Besan/Gram Flour - 11/2 cup
Salt to taste
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Cooking Soda - a pinch
Black Salt - 1/2 teaspoon
Mustard Oil for deep fry
Rice flour- 1 teaspoon (optional)


1. Cut the eggplant/brinjal vertically into thin long pieces. See the Picture.

2. Marinate them with little salt and keep for 15 minutes.
3. On the other hand, take gram flour, turmeric powder, red chilli powder, cooking soda and salt in a bowl. Add required water to make the batter. Consistency of the batter should be medium. You can also add a teaspoon of rice flour to make it more crispy.
4. Heat mustard oil for deep frying. When the oil is hot, add a teaspoon of oil in the batter and mix it.
5. Now coat the eggplants in the batter and deep fry till golden colour. Serve hot as snack or starter.

Sunday, 27 September 2015

Dahi Ke Kebab / No Onion No Garlic Dahi ke Kebab

Dahi ke Kebab is a famous vegetarian starter. This is a very easy recipe however you need overnight preparation for this. Main ingredient is hung curd. Now many of you may not know what is hung curd.

Curd - Water = Hung Curd

When you drain water from the curd it becomes hung curd. Take curd in a muslin cloth and hang it for 5 to 6 hours. It helps to drain all the water from curd. I have prepared this as No Onion No Garlic Dahi Ke Kebab. If you wish you can add finely chopped onions into it. I have avoided green chilli and used black pepper powder.

Dahi Ke Kebab


Hung Curd - 1 cup
Roasted Gram Flour - 2 to 3 tablespoon
Chaat Masala - 1 teaspoon
Black Salt - 1/2 teaspoon
Ginger - 1 inch, finely chopped
Salt to taste
Black Pepper Powder - 1 teaspoon
Coriander Leaves - 2 tablespoon, chopped
Corn Flour - 1/2 to 1 cup
Refined Oil - 4 tablespoon for shallow fry


1. Take hung curd, black pepper powder, chaat masala, black salt, chopped ginger, coriander leaves, salt and roasted gram flour in a bowl. Mix them well.

2. Now spread corn flour as bed in a plate. Sprinkle little salt on it.

3. From the mixture make balls and carefully & gently roll them on corn flour bed and give the circular shape of kabab or tikki. Similarly prepare the remaining kebabs.

4. Take a nonstick pan and heat oil. Shallow fry the kebabs till golden brown on medium or low flame. Serve them hot with tomato ketchup or chutney.

Monday, 7 September 2015

Fried Chicken / KFC style Fried Chicken

Fried Chicken / KFC style Fried Chicken is a popular non vegetarian starter these days. From kids to adults everyone relish this appetizer. I tried to replicate the recipe at my own kitchen and it has turned out pretty good. It may not be the exact same recipe however I can say it is quite similar to the famous fried chicken retail chain.
I have boiled the chicken 50% which reduce your marination time. Sometimes though you marinate the chicken for longer period of time due to the improper heat distribution during frying chicken may not be well cooked from all the side. So this is a major concern however if you half boil the chicken you can easily overcome this problems. In methods I have used salt in different stages and every time I used it in limited quantity. If you think you can add more salt in one step let me tell you that is not going to work. Limited use of salt in every stage will help to cook the chicken in different stages as well as salt penetrates in each layers and makes your chicken tasty. I have crushed 80% of the cornflakes because of my little preschooler. When you are trying this recipe use half crushed cornflakes to get same look and feel of the famous fried chicken.  So what are you waiting for? Try Fried Chicken/ KFC style Fried chicken at home and share your feedback with me!

Fried Chicken / KFC style Fried Chicken

Chicken - 400 gms, leg piece, wings, (With bone pieces)
Lime Juice - 2 teaspoon
Salt to taste
All purpose flour - 1 cup
Oregano - 1 teaspoon
Mixed Herbs (Dried) - 1 teaspoon
Garlic Powder - 1 teaspoon
Ginger Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Black Pepper Powder - 1 teaspoon
Eggs - 2
Milk - 2 tablespoon
Cornflakes - half crushed , 1/2 to 1 cup
Black salt - 1 teaspoon
Refined Oil - 3 cups for deep frying


1. Marinate the chicken pieces with lime juice and salt for 30 minutes.

2. Next half boil (50%) the marinated chicken pieces and drain the water and pat dry them using kitchen towel.

3. Now  beat eggs along with milk and add salt into it.

4. Mean while in a plate mix all purpose flour, salt to taste, garlic powder, ginger powder, red chilli powder, black pepper powder, oregano, and mixed herbs. Keep it aside. In another plate keep the half crushed cornflakes.

5. Now dip the boiled chicken pieces in the egg-milk batter and coat with all purpose flour mixture. Tap the chicken pieces so that the extra flour can be removed.

6. Again dip the coated chicken in the egg- milk mixture and finally coat with half crushed cornflakes. Similarly do for the remaining chicken pieces.

7. Allow the chicken pieces to rest for 20 minutes. You can keep them in refrigerator as well,

8. Heat oil and deep fry the chicken pieces in medium heat until they are golden brown. Serve them with ketchup.

Sunday, 5 July 2015

Murg Malai Kabab / Chicken Malai Kabab / Creamy Cheesy Chicken Kabab

Murg Malai Kabab is a famous non-veg starter of any Indian restaurant. Earlier we used avoid murg malai kabab as this is very less spicy. Since our daughter has grown up and started enjoying chicken dishes whenever we go to restaurant we have to order a less spicy kabab dish and that is none other than Murg Malai Kabab. We used to think less spicy kabab may not taste good but once we tried it we realized our perception was wrong. So the moral is always try new dishes before making a perception about the dish. Since then MurgMalai Kabab has become our favourite non-veg starter. I like the blend of cheese and fresh cream along with chicken which gives a melt in mouth taste. I prepared murg malai kabab at home and the recipe is quite easy. If you are planning for a party at home, you must include murg malai kabab in your menu.

Murg Malai Kabab / Chicken Malai Kabab / Creamy Cheesy Chicken Kabab


Chicken - 500 gms

First Marination

Ginger Paste - 2 teaspoon
Garlic Paste - 2 teaspoon
Vinegar - 1 tablespoon
White Pepper Powder - 1 teaspoon
Salt - 1 teaspoon

Second Marination

Processed Cheese - 1/3 cup, grated
Fresh Cream - 1/2 -2/3 cup
Hung Curd -2 tablespoon
Green Chillies - 2, de-seeded, chopped
Coriander Leaves - chopped,4 tablespoon (Optional, I did not added them)
Egg - 1
Corn Flour - 3 teaspoon
Salt to taste
Chaat Masala -  1 teaspoon
Refined oil - 1 tablespoon


1. Murg Malai Kabab mainly prepared using boneless pieces but my family prefer bone piece chicken, hence I tried with bone pieces.

2. Initially marinated the cleaned chicken pieces with first marination ingredients and keep it for 30 minutes.

3. After that in a bowl take grated cheese and rub it using hand make smooth in texture. Add half of the fresh cream, hung curd, green chilli, chopped coriander leaves, egg white, corn flour and salt. Mix them well and add the marinated chicken pieces and coat them well. Now allow them to rest for 4 to 5 hours time.

4. Preheat oven at 160 degree C for 10 minutes (Grill mode) and put the marinated chicken pieces on grilling tray (Middle rack). Now brush little oil on each chicken pieces. Grill them for 15 to 20 minutes. In between turn the chicken pieces and brush little more oil.
5. After taking them out from oven sprinkle chaat masala and garnish with chopped coriander and serve hot.

Wednesday, 25 March 2015

Hariyali Paneer Tikka / Green Cottage Chese Tikka / Paneer Tikka on Stove Top Method

Hariyali Paneer Tikka is a famous recipe found in most of the restaurants.  Recently, I prepared this starter at my own kitchen. I think this is the easiest starter and tasty too. Even my little daughter enjoyed this dish. If you are thinking, I do not have an oven or microwave, so I don't want to read this recipe, better to skip it. But let me tell you, I have prepared Hariyali Paneer Tikka / Green Cottage Cheese Tikka on stove top. So if you skip the recipe, you will loose this opportunity to learn an easy starter which can bring lot of appreciation on your way. 

Hariyali Paneer Tikka / Green Cottage Chese Tikka / Paneer Tikka on Stove Top Method


Paneer (cottage cheese) - 200 gms cut into cubes

Fresh coriander leaves - 1 cup

Fresh mint leaves - 1/2 cup

Green chillies - 2

Garlic - 4 to 5 cloves

Ginger  -  1 inch piece

Lemon juice - 1 teaspoon

Onions chopped -  1 medium

Salt to taste

Hung Curd - 1/3 to 1/2 cup

Gram flour (besan) - 2 tablespoons

Chaat masala - 1 teaspoons

Roasted cumin powder - 1 teaspoons

Garam masala powder - 1 teaspoons

Onion Petals - 1/2 cup

Green Capsicum  - 1/2 cup, cut into squares

Red Bell Pepper - 1/2 cup, cut into squares

Yellow Bell Pepper - 1/2 cup, cut into squares

Butter - 1 tablespoon


1. Wash and clean coriander and mint leaves. Now in a blender take coriander, mint leaves, green chilli, garlic cloves, chopped onion, ginger, lemon juice and make a smooth paste. Add the curd into it and again blend it to a smooth mixture.
2. Heat a pan and dry roast gram flour (Besan). Take the paneer blocks in a bowl and marinate with the paste and chaat masala, roasted cumin powder, garam masala powder, roasted gram flour. Carefully mix them to avoid breaking the paneer cubes. Keep them for two hours. You can also add the bell pepper pieces in the same marination. I have not marinated them and simply sprinkled salt on them.

3. Now after two hours, take skewers and thread the paneer, bell peppers and onion petals in alternative manner. 
4. Heat a non stick grilling pan or dosa tawa. Add butter in to pan and place the skewers on it and cook for 3 to 4 minutes each side. Rotate the skewers in between so that all the sides get exposure of proper heat. 
5. Now remove the pan from gas and take each skewers and pass through the high flame on gas to get them little burnt effect. Your hariyali paneer tikka is ready to be served. 

Monday, 21 July 2014

Posto Bora / Poppy Seed Dumpling

Today I am sharing a starter from Bengali Platter. Posto Bora or Poppy Seed Dumpling is a famous starter from Bengali Cuisine. You can prepare it with very few ingredients and it is really tasty. Vegetarians can also include Posto Bora in their menu. Last week I was really busy with my medical projects and deadlines, I hardly had time to cook long & lengthy dishes. Hence, I tried some quick and easy dishes. Normally, we eat aloo posto however, this time I prepared Posto Bora which saved my time in kitchen and I could meet my deadline :). 

Posto Bora / Poppy Seed Dumpling 

Poppy Seed - 11/2 cup
Onion - 1 medium size, finely chopped
Green Chilli - 2 teaspoon, chopped
Gram Flour - 1 tablespoon (Optional)
Salt to taste
Mustard oil for deep frying

Make a smooth paste of poppy seeds. First you grind the seeds in dry condition and slowly add little water to make a smooth and thick paste. Now take the paste in a mixing bowl and add chopped onion, chilli, gram flour and salt. Mix them well. Heat mustard oil in a wok and put a tablespoon of batter in the oil. Deep fry them till brown. Take out and serve with a Bengali Platter. 

Tuesday, 25 March 2014

Mushroom Pakora/Leftover Mushroom Pakora

Mushroom Pakoras - I prepared with some leftover mushrooms. You can prepare mushroom pakoras with fresh batch of mushrooms. This is a very easy recipe which you can prepare these in the evening even after a hectic day. Preparation of mushroom pakoras needs very less time and ingredients. You can have them as a starter too.

Mushroom Pakora/Leftover Mushroom Pakora /Leftover Mushroom Recipe


Mushroom - 2 cups , cut in small dice shape
All purpose flour - 1 tablespoon
Corn Flour -2 teaspoon
Black Pepper Powder - 1 teaspoon
Salt to taste
Baking Soda - 1/4 teaspoon
Black Salt - 1 teaspoon
Refined oil


Clean Button mushroom and cut them in small dice shape. Now take all purpose flour, corn flour, salt, pepper powder, and baking soda in a bowl and mix them well. Add water and make a batter of medium consistency. Next add mushroom pieces in to it. Heat oil in a pan and take a spoonful of batter and fry the pakoras till golden brown in colour. Sprinkle a pinch of black salt on them to enhance the test. Serve them hot with tea or coffee.

Tuesday, 11 February 2014

Kurkure Bhindi/Crispy Ladies Finger

Kurkure Bhindi --- I know name sounds a bit funny and that too ladies finger!!

Bhindi recipes are either sticky, soft or messy in texture. It's really difficult to make crispy bhindi----I know all these are running in your mind. Believe me it is not  difficult to make crispy ladies finger and it hardly gives you any trouble to make it crispy. I had this recipe first time at one of my husband's colleague house. We both liked it very much and learned the dish from her mother. You can simply munch this crispy ladies finger as starter too. Here is the recipe for you.

Kurkure Bhindi 


Bhindi/Okra/Ladies finger - 200 gms
Curd - 1/2 cup
Besan (Gram flour) - 1/2 cup
Salt to taste
Turmeric Powder - 1 teaspoon
Red Chilli Powder - 1 teaspoon
Refined oil for deep frying


Wash ladies finger and keep them aside for drying(for half an hour). Now cut them in one inch pieces. Marinate bhindi with curd, turmeric powder and red chilli powder. After 10 minutes add gram flour in the marination (5 minutes). Now heat oil in a  wok and before deep frying sprinkle gram flour and salt.  Fry till golden brown. Serve hot with any type of rice dish.

Friday, 8 November 2013

Chicken Barfi

The Party is Here!!

Yeah!! Finally, I am writing my 100th blog post. I know it took little longer time for me to reach 3 digits, however, I have completed my first century. I am really thankful to this virtual world as it gives me immense pleasure, happiness and excitement of learning new everyday. I had announced an event and surprise giveaway to celebrate the occasion of my 100th post. I have received loads of your love and blessing in the form of yummy and delicious recipes!

The theme of my event was PARTY!

Though we celebrate occasions with sweets or desserts but can we think about party without starter or appetizer or snacks?

So my today's recipe is Chicken Barfi. You must be thinking I have prepared this dish by getting inspiration from the blockbuster movie Barfi. No, absolutely not! :).. The reason behind is the shape of the snack and I saw this in a cookery show. :)

Chicken Barfi


Chicken Keema / Minced chicken- 250 gm
Onion - 2 medium size, finely chopped
Green chilli - 3-4, finely chopped
Ginger - 2 teaspoon, grated or finely chopped
Garlic paste - 2 teaspoon
All purpose flour / Maida - 1/2 cup
Gram flour / Besan - 1/3 cup
Black pepper powder - 2 teaspoon
Egg - 2-3
Red chilli powder - 1 teaspoon
Salt to taste
Refined oil for deep frying


Take a bowl and add one by one all the ingredients except egg, red chilli powder and oil. Now mix all the ingredients and prepare a dough. Place the dough in a flat plate and spread it keeping one inch height. Allow it to settle for 10 minutes. Now take a knife and mark parallel line horizontally and vertically giving  rhombus or barfi shape to each piece. Make a batter by beating egg, salt and red chilli powder. Heat oil in a pan and dip each piece into batter and deep fry till golden brown. Serve with ketchup or coriander chutney.

Thank you all my readers, friends and co-bloggers for all your support, love and blessing. Keep reading my blog, like my FB page for updates and share my recipes to your friends. Keep encouraging me by giving your valuable comments. I will announce the winner of this giveaway very soon. :)


Sending this to: Holiday Recipes @ Cuisine Delights 

Thursday, 11 July 2013

Soya Tikki Recipe / Soya-Aloo Tikki Recipe

Are you bored with regular snacks item??

Here you can find something new.

Today I am sharing the recipe of Soya Tikki which can be served as snacks as well as veg starter. This is a healthy and tasty treat for  kids and also for adults. Each of bite the tikki is nutritious and full with goodness of protein. Soya proteins are known to reduce blood cholesterol levelsSoya tikki is easy to cook recipe, just try this dish.

Soya Tikki Recipe / Soya-Aloo Tikki Recipe


Soya chunks - 1 cup
Mashed potato - 3/4 cup
Spring onion - 1/2 cup, finely chopped
Dry ginger powder - 1 teaspoon
Green chilli - 1/2 teaspoon, finely chopped
Kitchen king masala - 1/2 teaspoon
Sattu - 2-3 teaspoon
Refined oil


Boil the soya chunks for 10 minutes, it becomes double in size. Drain the water and squeeze them well. Now cut them into small pieces and sauté with salt & kitchen king masala powder. Take a bowl and add mashed potato, salt, dry ginger powder, chopped spring onions, green chilli and fried soya pieces. Mix them well with your hand and add sattu into it. Sattu is used as binding agent. If sattu is not available then you can use chickpea flour or gram flour. Now after mixing with sattu, make lemon size balls and gently flatten them into round shape.

Heat oil in a non-stick frying pan and shallow fry the tikkis. When one side becomes brownish turn the other side. Now sprinkle little black salt and serve hot as snacks or starters.

Sending this to: Only food for Growing Children @ Shruti's Rasoi & Foodelicious

Wednesday, 3 July 2013

Baby Potato Stir Fry (Khosa samet kucho aloo bhaja)

If I ask a question, how many people like potatoes out there? I know I will get positive answers from all of you..But I am sure everyone might not like the same dish of potatoes. Some may like potato wedges, some people love potato chips, others may like them in curry or in bondas. Good news for potato lovers because I am going to share another recipe of potato. Today's recipe is Baby Potato Stir Fry which I have learnt from my Nani.

Baby Potato Stir Fry (Khosa samet kucho aloo bhaja)


Baby Potato - 250 gm
Turmeric Powder
Dry red chilli - 2
Mustard oil - 2 table spoon


You must be wondering by seeing the ingredients list. Don't worry, we can make a chatpata dish with these few basic ingredients.  Do not peel the skin of the baby potatoes instead cut them into halves. Wash them and boil them in a pressure cooker upto two whistle. Once the pressure is released take out the potatoes and drain the water. Keep them in a basket for 30 mins to one hour. Now heat oil in a pan and put 2 dry red chilli for seasoning. I fyou want can also add cumin seeds as seasoner along with red chilli. I avoided cumin seeds. Then out the boil potatoes and start frying them on medium to high flame. Add turmeric powder and salt. Keep on frying them until the skins of the potatoes starts shrinking and color changes to golden brown. Switch off the gas and serve them with puffed rice, roti or rice.This can be served as starter too.  And the best part of eating baby potato stir fry is, peeling the skin while eating.

Sending this to : WTML event @ Manju's Kitchen & Gayathri's Cook Spot 
Sending this to: Fast! Fresh !Simple 

Tuesday, 2 April 2013

Macher Dimer Bora / Fish Roe Dumplings

Macher Dimer Bora  / Fish Roe Dumplings

Macher Dimer Bora r Jhal / Fish Roe Dumplings Curry

Fish roe dumplings curry is one of the famous bengali dish. It is known as macher dimer bora r jhal. Fish roe is especially available during rainy season. Fotunately, this week I got fish roe in the market and my tasting buds were craving for this dish, so without wasting time I started preparing the dish!


Fish eggs - 150 gm (I used Rohu eggs)
Onion - finely chopped, 1 tablespoon
Ginger paste - 2 teaspoon
Red chili powder - 1 tablespoon
Kitchen King Powder - 1 table spoon
Gram Flour (Besan) - 3 teaspoon
Green chili - finely chopped
Coriander powder - 1 tablespoon
Potato - one medium size, sliced & blanched
Tomato - 1/2 cup, sliced
Mustard oil


Wash the fish roe under running water and drain the water & keep it in a bowl. Now add chopped onion, turmeric powder, green chili, salt, kitchen king masala and gram flour. Make a homogeneous mixture using a spoon or hand. Now heat oil in a pan and put spoonful of mixture one by one and fry both the sides of them. When they are golden brown in color, take out from oil and serve hot as a starter dish or snacks. Keep few dumplings aside to make another dish.

Now put oil in a pan and start frying remaining onions. Add ginger paste, turmeric powder, salt, red chili powder, coriander powder, green chili and sliced tomato.Cook well. Add potatoes and close the vessel with a lid and wait for 5 minutes. Now pour little water after opening the lid. Put the remaining dumplings in to curry and boil for some time & serve it with plain rice.


Monday, 25 March 2013

Mango Fish Batter Fry/Topse Macher Batter Fry

Mango Fish Batter Fry/Topse Macher Batter Fry

Today I am going to share another fish recipe, but this is a starter item. My family members as well as many of my friends relish this starter. Dish name is Mango Fish Batter Fry. The bengali name is Topse Macher Batter Fry. It is also very famous in various occasions among Bengalees. Preparation time of this recipe is also very less. Here is the recipe.


Topse Mach (Mango fish) - 5-6 numbers
Vinegar - 2 teaspoon
Turmeric powder
Green chili - 1 teaspoon, finely chopped
Ginger paste - 2 teaspoon
Garlic paste - 2 teaspoon
Onion paste - 2 teaspoon
Red chili powder - 1 teaspoon
Baking soda - a pinch
Gram flour (Besan) - 1 cup
Rice flour - 1/3 cup
Mustard oil
Black salt


Marinate the fishes with salt, turmeric powder, vinegar, onion paste, ginger-garlic paste for one hour to two hours. You can keep the marinated fishes in the refrigerator for better result. First you have to prepare the batter. For batter preparation take gram flour in a bowl and add onion paste, ginger-garlic paste, red chili powder, baking soda, salt, green chili and little mustard oil. Pour water such a way that it becomes sticky in nature. Now heat oil in a skillet and dip the marinated fish in the batter and do a deep fry. Sprinkle black salt on top and serve hot yummy fish fry with tomato ketchup or mustard sauce.

Sending this recipe to: Recipe Junction & Cuisine delights

Sending this recipe to: Aathidhyam
Sending this to: Cutchi Kitchen