Cooking recipes

পাট শাকের রেসিপি জানতে দেখুন নিচের ভিডিওটি।
https://youtu.be/gdyJSwgZ24I?si=zXi1RPoYicfmrEWD

Rice , Daal, Cucumber, Onion, Green Chilli, Mixed Vegetable, Sauces

Coconut Burfi with Tropical Fruit chutney
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------------------------------------For Chutney-----------------------------

1 cup roughly chopped mixed fruits (pineapple, oranges, grapes, dried red currants, blueberries etc)
1/3 cup sugar

To be mixed into a dry fruit stuffing
1/3 cup finely chopped dried figs
1/3 cup finely chopped pistachio
1/3 cup finely chopped almonds
1/3 cup finely chopped cashew nuts (optional)

------------------------------------For Burfi---------------------------------
1 kg granular variety khoya
200 gms castor sugar
150 gms desiccated coconut
Ghee for greasing
Desiccated coconut for coating

----------------------------------For Chutney------------------------------
1. Combine the fruits and sugar in a broad pan and cook on medium flame till tender.
2. Mix well. Add little water if required to obtain smooth chutney consistency.

---------------------------------For Burfi----------------------------------
1. Crush khoya in a deep bottomed pan and add castor sugar. Mix well.
2. Cook on a slow flame till sugar dissolves. Note that this will happen quickly. Don’t overcook khoya.
3. Remove from flame and add desiccated coconut. Mix well.
4. Grease ring mould/ trays with ghee.
5. Set half the mixture in greased ring moulds or trays.
6. Spread the dry fruit mixture evenly on top and cover with remaining khoya coconut mixture.
7. Allow to set.
8. Once set, unmould (if using ring mould). If setting in trays, cut into uniform pieces.
9. Coat the burfi on both sides with desiccated coconut.
10. Grill on a hot frying pan to get a pale golden brown colour on both sides.
11. Serve immediately with tropical fruit chutney.

Zaika–e–Basmati Khaas
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Ingredients:

3 cups India Gate Basmati Rice (washed and soaked)
3-4 nos Green Cardamom
3-4 nos Black Cardamom
3-4 nos Black Peppercorns
To taste Salt
½ cup Amul Curd
1 tbsp Amul Butter
1 tsp Cumin seeds
1 tbsp French Beans (boiled and finely chopped)
1 cup Cauliflower stem (boiled and finely chopped)
2 tbsp Cornflour
2 tsp Ginger-garlic paste
1 tsp Red chilli powder
For frying Fortune Oil
1 nos Onion (finely sliced)
10-12 nos Mint leaves (shredded)
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Method:

1. In a deep pan, boil 1½ cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes. Add salt, boil for two more minutes and keep aside.
2. In a bowl, whisk the curd with an equal amount of water.
3. In a deep vessel, heat butter and add cumin seeds. When cumin crackles, add spice water and curd water and bring to a boil. Mix in rice and some more salt if required. Boil the rice on a high flame and when rice is just undercooked, reduce the flame, cover the vessel and cook till done.
4. For koftas, combine the beans and cauliflower stem with cornflour, ginger-garlic paste, red chilli powder and salt. Shape into koftas.
5. Heat oil in a kadhai and deep fry the koftas. Also deep fry sliced onion till brown and crisp.
6. Serve the koftas on a bed of the prepared rice, sprinkled over with fried onions and mint leaves.

Gobi musallam
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Ingredients:

1 nos Cauliflower (separated into florets)
For frying Fortune Oil
2 nos. Onions (1 ground to a paste, 1 finely chopped)
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
2 tsp Red chilli powder
2 tsp Coriander powder
4 nos Black Peppercorns
3 nos Cloves
2 nos Green Cardamom
1 nos Black Cardamom
1”stick Cinnamon
1 small piece Mace
½ cup Tomato puree
1 tbsp Khoya (grated)
2 leaves Silver varq
3-4 nos Almonds (cut into slivers)
1 nos Green chilli
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Method:

1. Heat oil in a kadhai and deep fry cauliflower florets till golden brown. Drain on absorbent paper and keep aside.
2. Combine the onion paste with ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Keep aside.
3. Heat oil in a frying pan and saute chopped onion with whole spices till onion is golden and spices release flavour. Cool and grind to a paste. Keep aside.
4. Heat 1 tbsp oil in a frying pan and saute the onion-ginger-garlic paste. Mix in tomato puree and khoya and saute.
5. Mix in onion-spice paste, add cauliflower and water and cook till cauliflower absorbs the flavour and gravy thickens. Heat oil in a tadka spoon and fry the green chilli whole.
6. To serve, arrange florets in a plate and pour gravy around them. Apply silver varq, sprinkle over with almonds and place fried green chilli on top. Serve hot.

Golgappa Shooters
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Ingredients:

----------------------------------For stuffing------------------------------------
2 packets: Golgappa Puris
4 nos. Medium-sized Potatoes (peeled, boiled and mashed)
¾ cup: Chickpeas (boiled and coarsely crushed)
to taste: Black salt
to taste: Red Chilli powder
3 tbsp: Coriander leaves (finely chopped)

-----------------------------For the flavoured paani-----------------------
Apple and Tea
1 nos. BlackTea bag
2 tbsp: Lemon juice
250 ml: Apple juice
7-8 nos. Mint leaves (finely chopped)
1tsp: Sugar

--------------------------------Tomato and celery-----------------------------

250 ml: Tomato juice
1 tsp: Tabasco sauce
To taste: Salt
To taste: Black Pepper powder
2 tbsp: Lemon juice
1 tsp: Celery (finely chopped)
1 tsp: Coriander

-----------------------------------Guava and mint---------------------------
250 ml: Guava juice
To taste: Black salt
To taste: Black Pepper powder
1 tsp: Cumin seeds powder

---------------------------Orange and dill-------------------------------
250 ml: Orange juice
1½ tbsp: Dill (finely chopped)
To taste: Black salt
To taste: Black Pepper powder
1tbsp: Lemon Juice

-------------------------------Mint Chutney--------------------------------
1 bunch: Mint leave
To taste: Salt
To taste: Black salt

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Method:

1. For stuffing, combine mashed potatoes with chickpeas, black salt, red chilli powder and coriander leaves and mint leaves. Keep aside.
2. For Apple and Tea paani, bring 1 cup water to a boil, add tea bag and simmer for 1 minute. Remove the tea bag and cool the water. Mix in lemon juice, apple juice and mint leaves and refrigerate to chill.
3. For Tomato and Celery paani, mix all ingredients thoroughly and refrigerate to chill.
4. For Guava and Mint paani, combine guava juice, lemon juice, mint leaves and black salt. Lightly roast cumin seeds and grind to a powder using mortar pestle. Mix into the guava juice and refrigerate till chilled.
5. For Orange and Dill paani, combine orange juice, lemon juice, chopped dill and black salt and refrigerate till chilled.
6. To serve, break a hole in the golgappa puris and stuff with 1 tbsp of spiced potato filling. Dip into any of the prepared flavoured paanis and serve immediately.

Eggs on Crispy Noodle Nest with Sesame dip recipe
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Ingredients:

---------------------------For the crispy noodles-----------------------------
200 gm: Noodles (boiled)
5 nos. Eggs (soft-boiled)
2 tsp: Five Spice powder
5 tsp: Oyster sauce
To taste: Salt
1tsp: Ramdev Black Pepper powder

----------------------------------For the dip-----------------------------------
4 tbsp: Sesame Oil
80 ml: Vegetable stock
2 tsp: Red Capsicum (finely chopped)
2 tsp: Lemon grass (minced)
1 tsp: Schezwan sauce
To taste: Salt
1tbsp: Fortune Refined Oil

------------------------------------------------------------------------------------

Method:

1. Heat oil in a wok. Twirl some noodles around a fork. Put the fork in the oil pressing the loose noodles with another fork to prevent them from spreading out.
2. When the noodles start turning crisp, remove the fork carefully and turn the noodles to fry the other side as well.
3. Sprinkle some five spice powder over the noodle beds and season.
4. Cut the eggs into halves and drizzle some oyster sauce over it and season it.
5. Mix all the ingredients for the dip and season to taste.
6. On a bed of crisp noodles put one half eggs. The dip may be drizzled over it or may be served on the side.

Choco Orange Delight
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Ingredients:

1 packet Orange jelly crystals
300 ml Amul Cream
11/2 tsp Lemon zest
1 nos Lemon (juice extracted)
200 gm Chocolate biscuits (crushed)
3 tbsp Cocoa powder
2 tbsp + 1 tsp Amul Butter
3 -4 tbsp Sugar (powdered)
2 tbsp Cashewnuts (finely chopped)
11/2 tsp Maida
1 nos Orange (segments separated)

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Method:

1. Heat 1 cup water and dissolve ¾ packet of jelly crystals. Cool and mix in cream. Refrigerate the cream for 5 minutes.
2. Mix lemon zest, lemon juice and 11/2 tbsp sugar into the cooled cream mixture.
3. Combine biscuits with 2 tbsp cocoa, 2 tbsp butter and cashewnuts and press into glasses. Refrigerate for 5 minutes.
4. Pour the orange cream mixture on top of the biscuit mixture and chill till set.
5. Combine 11/2 tbsp sugar with 1 tbsp cocoa, maida and ½ cup water. Cook on a low flame stirring continuously till mixtue thickens, cool a bit and mix in 1 tsp butter. Strain and fill into piping bag.
6. Garnish mousse glasses by piping prepared icing onto the surface and plaing orange segments decoratively. Serve chilled.

Chicken Satay
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Ingredients

-----------------------------For Chicken Satay-----------------------------
4 nos. Chicken breast (cut into long pieces)
1 tsp Lemon juice
To taste Salt
1/4th tsp Turmeric powder
2 nos. Green chillies (minced)
1 ½ tsp Ginger-garlic paste
1 bunch Curry leaves
1 tsp Amchoor powder
½ tsp Black Salt
1 tsp Chaat Masala
1 tbsp Cumin powder
1 tsp Coriander powder
1 tbsp Fortune Kachchi Ghani Mustard Oil
1 tbsp Besan

---------------------------For Peanut Glaze-----------------------------------
4 tbsp Tamarind paste
50 gm Jaggery
½ tsp Black salt
½ tsp Cumin powder (roasted)
½ tsp Salt
½ tsp Red chilli powder
15 nos. Dried Fig (Anjeer)
½ cup Peanuts (roasted and crushed)

----------------------------------For Salad------------------------------------
1 bunch Lettuce leaves
½ cup Amul Curd
To taste Salt
½ tsp Garlic juice
½ tsp Red chilli powder
8-10 nos.Cherry tomatoes
1 cup Maida
1 ½ tbsp Amul Ghee
For frying Fortune Refined Oil

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Method:

1. Combine lemon juice, salt, turmeric, green chillies and ginger-garlic paste and marinate the chicken in it.
2. Heat oil, deep fry the curry leaves and crush.
3. Heat the ghee and cut into maida (from salad ingredients), combine with water and knead to a smooth stiff dough. Cover with a moist cloth and keep aside.
4. Mix curry leaves, amchoor, black salt, chaat masala, cumin powder, coriander powder and curd. Keep aside. Heat mustard oil and fry besan till raw smell disappears. Mix into curry leaf-spice mixture and coat chicken with it.
5. For the glaze, combine tamarind paste, jaggery, black salt, roasted cumin powder, salt and red chilli powder in a saucepan and cook to make a thick sauce. Add anjeer and cook till done. Cool and grind till smooth, mix in crushed roasted peanuts.
6. For the salad, break the lettuce leaves, add curd, salt, garlic juice, red chilli powder and cherry tomatoes. Keep aside.
7. Heat oil, roll out the prepared dough, cut into diamond shaped croutons and deep fry till golden and crisp. Toss into the salad.

Chocolate Rasmalai Terrine
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Ingredients:

Cooking Chocolate: 500gms
Bakery Cream Swteened: 500gms
Gelatin Powder: 10gms
Rasmalai: 6 numbers
Rabri: 250gms
Powdered Sugar: For Linning the Mould
Olive Oil: For Linning the Mould

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METHOD
Add water to gelatin and allow to bloom. Take a vessel add water and let it boil, seperately break the chocolate in a dry bowl. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. Don’t over heat the chocolate. Seperately whisk the cream till hard. Lightly oil the terrine mould and dust compeltely with powdered sugar.

Melt the gelatin on the double boiler, the same as chocolate. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin. Quickly fill the piping bag and pipe a layer of chocolate, then place the rasmalai one after the other. Now pipe again the chocolate and then place the rasmalai on top. Once again pipe the chocolate. Cover and refrigerate for at least 2 hours. Demould and cut into slices

Chocolate Rainbow Tarts recipe
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Ingredients:

---------------------------For short crust pastry------------------------
200gm: Maida
120gm: Amul Butter
¼ tsp: Baking powder
1tsp: Sugar
1 cup: Milk

------------------------------For chocolate truffle-------------------------
200gm: Amul Dark Chocolate
200gm: Amul Fresh Cream

------------------------------For caramel sauce----------------------------
250gm: Sugar
150 gm: Amul Fresh Cream
1tbsp: Water
75 gm: Amul Butter
3 tbsp: Walnuts (roughly chopped)

--------------------------F-or cream & fruit filling---------------------------
1 pack: Whipping Cream
2 nos. Kiwis
2 nos. Peaches

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Method:
1. Combine maida with baking powder and sugar. Cut in the butter using only finger tips till it resembles bread crumbs.
2. Make a dough with cold milk and refrigerate for 10 minutes.
3. Roll out the dough and cut in rounds and line the muffin cups. Bake in a preheated oven at 180C for 20-30 mins.
4. Melt chocolate in double boiler and remove. Reserve some chocolate. Heat cream till it boils, mix into the chocolate and cool.
5. Heat sugar in a pan with water and caramalize. Remove from flame and add cream. Return it to the flame and mix in butter and cook till thick and glossy. Keep aside to cool and mix in chopped walnuts.
6. Whip the cream and add chopped kiwi and peach .
7. Coat prepared tart shells with melted chocolate, spoon in some truffle followed by caramel mixed with chopped walnuts and top up with fruit cream. Serve chilled.

Chocolate Rabri and Blueberry Compote Cup
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Ingredients:

500grams: Amul Dark Chocolate
1 litre: Amul Milk
1 cup: Blue Berries
1 cup: Sugar

Special Equipment Requirement:
-15 Muffin Paper Cases
-1 Thick paint brush
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Method:

1. Melt chocolate on a double boiler. Using a pastry brush, coat the inside of a mini muffin case with melted chocolate and refrigerate to set.
2. Put the milk in a heavy bottom pan, and put on low flame. Stir constantly till reduced to half. Cool a bit and mix in 3 tbsp of sugar.
3. Combine blue berries with 1/2 cup of sugar in a pan. Add 3-4 tablespoons of water and cook till thick and cool.
4. Remove the chocolate cups and carefully tear the muffin case before the chocolate starts melting. Spoon rabri in half the shell and spoon blueberry compote next to it. Garnish with a mint sprig.