Chicken Cheese Balls - Ultimate evening snacks

Chicken Cheese Ball (চিকেন চীজ বলস) recipe

Time: Preparation 30 minutes, cooking 20 minutes.

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Ingredients

• Boneless chicken - 250g
• Cheese cube - 2 pc
• Ginger-Garlic (paste) - 1 tablespoon
• Black pepper powder - 1 teaspoon
• Baking soda - 1 teaspoon
• Parsley leaves (chopped) - 2 tablespoon
• Green chili (paste) - 4
• Chili flakes - 1/2 teaspoon
• Egg - 2
• Breadcrumb - 60g
• Cooking oil (for frying) - 200 ml
• Salt to taste

Method

Preparation

- Clean and wash the chicken
- Make the ginger-garlic paste
- Make chili-flakes
[To make chili flakes, heat red chilies in a pan. Once the skin become crisp and little dark in color, crush the chilies]

- Make breadcrumb
[I have used OTG to prepare the breadcrumb at home. Bake the bread slices at 170 deg C, when the slices get little color and become brittle, crush it in a mixer grinder]

- Mince the chicken pieces in a grinder and make chicken keema 
- Cut the cheese cube into smaller squares.

- Mix all the spices (ginger-garlic paste, green chili paste, chili flakes, black pepper powder, baking soda, salt, chopped parsley leaved) with the chicken keema very well.
- Make small chunks from the keema mix
- Insert a cheese square inside the keema and make chicken balls
[Use your fingers and palm to make the balls]

- Whip the eggs
- Dip the chicken balls in the whipped egg and layer it with breadcrumb.

Cooking

- Heat pan on medium flame.
- Pour cooking oil and heat it.
- Once the oil is hot, add the chicken cheese balls in it and fry.
[Turn the chicken balls upside down regularly for uniform frying]
- Fry the chicken cheese balls till it attend a golden brown color
- Stop frying, once the color is reached.
- Take the balls out of the cooking oil and wrap in tissue paper to absorb the excess oil.

Chicken balls are ready to be served! 

Chicken Cheese Balls is best served hot with Tomato sauce and makes an Excellent evening snacks!

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Chingri Macher Malaikari || Authentic recipe || Salma (Kolkata)

Chingri Macher Malaikari (চিংড়ি মাছের মালাইকারি) recipe

Time: Preparation 30 minutes, cooking 25 minutes.

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Ingredients

• Prawn - 500 gm
• Coconut (medium) - 1
• Mustard oil - 2 to 3 tablesppon
• Onion (medium size) - 2 pc
• Tomato (medium size) - 2 pc
• Ginger paste - 1 teaspoon
• Garlic paste - 1/2 teaspoon
• Cashew nuts - 30gm
• Red chili powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Sugar - 2 teaspoon
• Cardamom - 2 
• Cinnamon - 1/2 inch
• Bay leaf - 1
• Green chili - 2
• Salt to taste

Method

Prepartion
- Make onion paste, tomato paste & cashew paste
- Churn coconut into fine grains, add them into warm water (about 600ml), mix them well and squeeze milk out of coconut.
- Strain out the coconut milk.

Marination

- Mix 1/2 tsp salt and 1/2 turmeric with prawns & marinate for 5 minutes.

Cooking

- Heat 2-3 tbsp mustard oil in a pan on medium flame.
- Fry the prawn little light red in color (about 1 minute) on medium.
- Take out the prawns from oil and keep aside.
- Add cardamom, cinnamon and bay leaf to the same oil.
- Once aroma starts coming out, add onion paste, garlic paste and ginger paste.
- Mix them well and saute till the onions get a golden colour.

[The mix will also get thick]

- Add the red chili powder and turmeric powder
- Saute for few seconds
- Add the tomato paste and salt, mix them well and saute till oil is released from the gravy.
- Once oil starts coming out, add sugar to the gravy.

[Mixing sugar gives a nice color to the curry and also enhance the taste]

- Saute for few seconds and add the fried prawns to it.
- Saute on low flame for 2-3 minutes
- Add little water and continue saute for 4 minutes

[Do not saute more, else the prawns will become hard]

- Add the coconut milk and cashew paste.
- Cook on high flame for 5-6 minutes.

[Do not overcook]

- Add garam masala powder, 2 green chili, cover the lid and cook for another 1 minute

[Green chili gives a nice aroma to the curry]

Chingri macher (prawn) malaikari is ready.

Chingri macher (prawn) malaikari is best served with Basmati rice and lemon!

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Vegetable Cheese Pasta || Salma (Kolkata) Recipe

Vegetable Cheese Pasta/ Red Sauce Pasta recipe

Time: Preparation 15 minutes, cooking 20-25 minutes.

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Ingredients

• Pasta - 250g
• Capsicum - 70g
• Onion (medium size) - 1
• Tomatoes (medium size) - 3
• Carrot - 50g
• Garlic - 6g
• Cooking oil - 3 tablespoon
• Basil leaves - 3
• Pasta masala - 1/2 tablespoon
• Tomato ketchup - 1 to 2 tablespoon
• Chili flakes - 1/2 teaspoon
• Black pepper powder - 1/2 teaspoon
• Oregano (optional) - 1 pinch
• Sugar - 1 teaspoon
• Cheese - 40g
• Salt to taste

Preparation

- Chopped the onion, carrot, capsicum into fine pieces

- Grate the garlic.

- To make the chili flakes, heat red chilies till it starts sending out strong a smell in a pan and crush it.

[You can use packed chili flakes also]

Cooking

- Boil water in a container on medium flame and add 1 tablespoon water & 1/2 tablespoon cooking
[Oil will prevent pasta from sticking with each other]

- Add the pasta in hot water and boil it for 8-10 minutes. By this time pasta will become little transparent and soft.
[Do not over cook pasta, to check press a pasta with a spoon edge, it will cut into 2 pieces]
- While pasta is getting boiled, prepare the tomato puree.
- Cut off the dry hard tomato mouths (stalk joints).
- Take a container and heat water in it.
- Put the tomatoes and boil it, till the skin of the tomatoes start coming off. Stop boiling at that point.
[It generally takes 5-6 minutes]

- Peel off the tomato skins.
- Cut the tomatoes into 4 pieces and grind them in a mixer-grinder to soft tomato puree.

- By this time, the pasta should be boiled.
- Strain the pasta and cool it with running tap water to stop the boiling process.
- Heat a pan on medium flame and add cooking oil, warm it.
- Add the grated garlic and saute for few seconds
- Add the chopped onion and saute for another 1/2 minute.
- Add the chopped carrots, mix them well and saute for another 2 minutes.
[till the carrots get little soft]
- Add the chopped capsicum.
- Add little salt for taste and saute for 30-45 seconds.
[Please note, pasta masala also contains salt, so add accordingly]

- Add the black pepper powder, chili flakes and oregano (if used). Mix them well
- Add the tomato puree, mix them and saute for few seconds.
- Add the pasta masala powder, basil leaves, tomato ketchup, little sugar and mix well.
[If you cannot get basil leaves, you can use dry basil herb]
- Add a cup of water and saute for another 2 minutes.
- Add 20g shredded cheese (any type you prefer) and then the boiled pasta.
- Mix well and saute to another 2 minutes. 

Cooking is complete, your delicious Veg Pasta is ready.
You must serve pasta hot, cold pasta do not taste good!

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Mutton Chap || Restaurant Style || Salma (Kolkata) recipe

Mutton Chap recipe

Time: Preparation 30 minutes, marination 3-4 hours, cooking 30-35 minutes.

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Ingredients

• Mutton - 1 kg
• Ginger paste - 2 tablespoon
• Garlic paste - 2 tablespoon
• Onion paste (medium size) - 3
• Cashew paste - 50 gm
• Yogurt - 150 gm
• Poppey seed paste - 40 gm
• Water melon seed (charmagaz) - 20 gm
• Coconut powder - 20 gm
• Red Chili powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Keora water - 2 teaspoon
• Rose water - 2 teaspoon
• Refined Oil - 5 tablespoon
• Ghee - 1/2 tablespoon
• Garam masala powder - 1/2 teaspoon
• Black pepper powder - 1/2 teaspoon
• Nutmeg powder - 1 teaspoon
• Mace (jayatri) powder - 1 teaspoon
• Casey (Kesar) soaked in warm milk - 1/2 teaspoon
• Black pepper - 4
• Cardamom - 4
• Cinnamon - 1/2 inch
• Bay leaf - 2
• White pepper - 4
• Cloves - 4
• Salt to taste

Method

- Dip the poppy seed in warm water and keep it for 10 minutes.

- Wash the mutton and remove water completely. No water should be present. If require use a clean cotton cloth to wipe off water.

- Slit the mutton pieces, so spices will penetrate well inside the mutton during marination.

- Make paste of the poppy seed & water melon seed (use mixer grinder)

Marination

- Mix half of ginger paste (1 tbsp), half of garlic paste (1 tbsp), poppy & water melon seed paste, yogurt, coconut powder, turmeric powder, red chili powder, garam masala powder, nutmeg powder (1/2 tsp),  mace powder (1/2 tsp), 1 tsp keora water, 1 tsp rose water, refined oil (2 tbsp) and salt (1 tbsp) with mutton properly. 

- Refrigerate it (10 degree C) for 4 hours.
[Bring the mutton out of fridge at least 45 mins to 1 hour before cooking]

Cooking

- Warm ghee (1/2 tbsp) and oil (3 tbsp) in a pressure cooker on medium heat

- Add bay leaves, cardamom, cinnamon, black pepper, white pepper, cloves, nutmeg powder (1/2 tsp),  mace powder (1/2 tsp) in the oil and warm them together for 15-20 seconds

- When aroma starts coming out, add onion paste & ginger garlic paste in it.
- Cook it, till the mix attend a golden color. Keep on stirring it while cooking.

- When the mixture starts turning brown, add the marinated mutton and continue cooking for 10 - 15 minutes.

- You will notice mutton will release oil. Now, add kesar dipped in milk, cashew paste, 1 tsp rose water & 1 tsp keora water.
- Mix them well and add 1 cup water and saute for 1 more minute.
[You can use the same water that was used to clean the mixer container after grinding cashew nuts]
- Cover the pressure cooker and allow to cook for 8 - 10 whistles.
- After 8-10 whistles, stop the flame and allow the pressure to settle down.
[It takes 10-15 minutes for the pressure to normalize, do not open the valve or cover of the cooker]

Cooking is complete, your delicious Mutton chap is ready.

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