Ingredients:
- Flour of Cauliflower- 10-12 pieces (cut in 1 inch size)
- Rice flour- 4 Tbs
- Cornflour- 1 Tbs
- Cumin powder- 1/2 ts
- Red chili powder- 1/2 ts
- Turmeric powder- 1/4 ts
- Egg- 1
- Soy sauce- 1 ts
- Sugar- 1/2 ts
- Salt- 1/2 ts + 1 ts
- Water- 3 Tbs (To make batter)
- Oil- for deep fry
Procedure:
- Take rice flour, corn flour, red chili powder, cumin powder, turmeric powder, 1/2 ts salt and sugar in a bowl and mix it.
- Beat the egg in a separate bowl. Add soy sauce and 3 Tbs water; and mix it.
- Now add the liquid mixture into the flour mixture and mix it to make a smooth batter. Let the batter to set for 10-12 minutes.
- Boil water in a sauce pan. Add 1 ts salt. When the water start to boil, add all the cauliflower pieces and boil them for 5-6 minutes or until the flowers become little bit soft. Then drain the water and set them aside.
- Now heat oil in a pan. Take a flower, deep it into the batter and carefully put it into the oil. Fry the flower until a nice brown color come out all over the side (do not hurry during frying, otherwise you will not get the crispiness) and then take it out on a paper towel to soak the excess oil. Fry all the flowers like that and serve as an appetizer or serve with khicuri.
Ingredients:
- Blueberry- 2 cup
- Apple cider vinegar - 1/2 cup (if you want you can use white vinegar)
- Garlic(chopped)- 7-8 cloves
- Ginger(chopped)- 2 Tbs
- Whole red chili- 7-8 pieces
- Cinnamon - 1 stick
- Bay leaves- 2 pieces
- Whole Panch phoron (Bengali 5 spice)-1/2 ts
- Mustard seed- 1/2 ts
- Cumin powder- 1/2 ts
- Red chili powder- 1/2 ts
- Garam masala powder- 1/4 ts
- Oil- 2 Tbs
- Sugar -1/4 cup or to your taste
- Salt- 1 ts to your taste
Procedure:
- Wash the blueberry and dried them with paper towel or wash cloth.
- Take the powder masala (cumin, red chili, garam masala) in a small bowl and make a paste with 2 Tbs apple cider vinegar.
- Now heat the oil in a heavy bottom pan. When oil seems hot, add the whole spices(panch phoron, mustard seed) and let them to temper for few seconds. Then add the whole red chili, cinnamon stick and bay leaves; and fry them for another few seconds.
- Add the grated garlic, ginger and the masala paste (which we prepared earlier) and mix them for around one minute.
- Then add the blueberry and mix them with the masala mix. In the time of mixing, the blueberry will start to become soft.
- Now add the salt, sugar and vinegar to the pan, and mix them.
- Then turn the heat to medium low setting and let the chutney to simmer for around 20-25 minutes or until it dried up and you get your desired consistency. Remember to stir occasionally otherwise chutney will burn in the bottom and will destroy the nice aroma.
- When chutney is done, let them to cool down completely and then enjoy!
- Put the rest of the chutney in a air tight jar and store in your freezer for 2-3 weeks.
Ingredients:
- Whole cumin - 1 Tbs
- Whole mustard - 1/2 Tbs
- whole black pepper- 2/3 pieces
- Yogurt - 1/2 cup
- Salt -1/4 ts
- Sugar- 1/2 ts
- Mint chutney - 2 ts (Here I used store bought mint chutney. If you want you can take fresh mint leaf and make a paste)
- Green chili -1 small piece (Finely chopped )
- Finely chopped cilantro - 1/2 ts (optional)
Procedure:
- Take the whole cumin, mustard seed and whole black pepper in a pan and dry roast them in a medium low heat until you get a nice aroma. Then remove from the pan and cool down to room temperature. After that grind it in your grinder and save in a air tight jar.
- Now take rest of the ingredients in a bowl, add 1 ts of the grind masla (prepared in step 1) and then beat the mixture lightly with a fork (Do not over mix your raita.)
- Enjoy with salad or sheek kabab or any kind of kabab.
Ingredients:
- Mild green chili-150gm
- Panch phoron (Bengali 5 spice) powder-1/2 ts
- Whole Panch phoron (Bengali 5 spice)-1 ts
- Brown sugar-1/2 cup
- Sugar-3 Tbs
- Whole garlic-1/4 cup(chopped)
- Turmeric powder-1/2 ts
- Red chili powder-1/4 ts
- Crash red pepper-1 ts
- Cumin powder-1 ts
- Coriander powder-1/2 ts
- Garam mashala powder-1ts
- Cardamom-3 pieces
- Cinnamon stick-2 pieces
- Bay leaves-2
- Tamarind-1 cup(paste)
- Vinegar-1/2 cup
- Mustered oil-1/2 cup
- Salt-1 ts
Procedure:
- Boil 3 cup water in a pan. When water start to boil add chili and wait 1 minute. Drain water from chili and keep it aside.
- Heat oil in a pan. Saute cardamom,cinnamon,bay leaves,whole panch phoron and garlic. Make a paste of all powder ingredients with 2 Tbs vinegar and then add it into the oil and stir in medium heat until oil separate from masala. Then add green chili and rest of the vinegar, and stir. Cover the pan with lid and turn the heat low.
- Cook until chili become tender and all liquid evaporated.
- Cool it down to room temperature and preserve it in a jar.
Ingredients :
- Apple - 3
- Hot whole red pepper - 6/7 piece
- Vinegar- 3/4 cup
- Sugar - 1 cup or your taste
- Cardamon - 3 piece
- Cinnamon stick - 2 small stick
- Bay leaves - 2 piece
- Ginger root (finely chopped)
- Salt- 1/2 ts
Procedure :
- Wash the apples and pat dry it with paper towel. Then cut each apple into 8 pieces.
- If you want your achar to be more spicy then you can dry roast the pepper lightly and then break them into 2 pieces.
- Put all the pieces of apples in a heavy bottom pan. Then add cinnamon, cardamon, bay leaves, ginger and salt; and cover the pan with lid. Cook it in low heat for few minutes.
- When the apples become little tender; add vinegar and let it cook for 5-6 minutes.
- Now add the sugar and red pepper; and cover the pan again. Let it cook in medium heat. Stir occasionally and mashed the apple with an wooden spoon. When the gravy become thick and the apple mashed properly, turn off the burner and let achar to cool down.
- Enjoy it with polao, biryani or khicuri.
