Recipe Corner by Ritu

~ Dhokar Dalna

Started with a thought of having a healthy breakfast while grating the carrots and beetroot. Then lean towards the corner to take out the muri box and saw the *mukhorochok tok misti Chanachur* . This is where I accepted defeat.

I love the colour combination though 😅🫶🏻
Added overnight soaked moong daal for some greens and protein.

Happy Sunday-ing 💟

My third year in baking Kolkata-style Christmas fruit cake. Eggless and alcohol free version. This year this is my third batch.

Without Internet and social media it would have been impossible to even think about making cakes at home. There is no special recipe that I follow. First year I have had multiple fails. Centre not cooked, overcooked, hard cakes, and even burnt cakes. Even I failed at cakes baked on stove tops, pressure cooker.

But research 🔬, multiple attempts and understanding the chemistry of elements used cake helped me to create cake with almost perfection; I would proudly say.

Here, we do not have micro-oven. Most of us have conventions, microwave and even OTGs. So understanding your machine is important then the temperature. In addition to that, the most important thing that many forgets to acknowledge is the bakeware we are using. Glass, tin, silicon mould and paper mould needs different temperature and time for the perfect bake.

Let me know have you ever tried baking at home? What was your first time experience?

Kolkata Style Vegetable Chop

The main ingredient is the bhaja masala that is used.
And the star of the recipe is the bright red winter beetroot.

Kolkata vegetable chop is incomplete without rosted peanuts , thick layer of crumbs and sprinkled rock salt over the top.

Things you will need -

For the bhaja masala:
Fennel seeds 1 tbsp
Dry red chili : 2 nos
Jeera whole 1 tbsp
Peppercorn 10 no’s
Bay leave : 2 nos
Whole garam masala : 1 cinnamon stick, 4-5 clove , 2 cardamom
Chat masala : 1 tbsp

Roast all together and Blend into a powder

For the filling :
Thinly sliced beetroot, carrot and boiled potatoes in the ratio 2:1:1
Use any cup or bowl for measurement.
Panch Foron : 1 tsp
Salt : to taste
Sugar to taste
Raw peanuts : 2 tbsp
Coriander leaves : chopped
Fresh green chillis : chopped as per taste (optional)
Oil : 2 tbsp

Bengali Winter Delicacy

Niramish Laal Saag Bhaja

Laal Shak Bhaja is an easy-to-make dish consisting of Red Spinach, Peanuts, and Posto that is fried to perfection and served with streaming plain rice. This is a go-to comfort food for Thursday lunch that does not requires much effort. There are different variations of laal saag bhaja and it differs from home-to-home, mine is no onion no garlic version.

Laal Saag / Red Spinach - 2 whole bunch
Dry Red Chili - 2 whole
Cumin seed 1/4th teaspoon
Raw peanuts 2 tablespoons
Posto 1 teaspoon
Salt and sugar to taste
2 tbsp mustard oil

1. Clean and chop the laal saag as small as possible
2. Blanch them for 2-3 minutes
3. In a Kadai add 2 tsp of mustard oil
4. Fry the peanuts for 1 minutes and keep them aside
5. Temper the remaining oil with cumin seeds and chili
6. Now add the chopped saag
7. Cover and fry until all the saag releases water and it dries up
8. Add salt and sugar and mix well
9. Once the saag is cooked add peanuts and Posto
10. Stir all together. Laal saag bhaja is ready to be served

Golden Fried Prawns 🍤

Made sarson da saag, first time in this season. Added home made paneer and some sweet corn as well; for more colours and enhanced taste. Tastes amazing. Super easy to make

Eggless Oats Pancake, with one whole banana, half apple and 3 soaked and peeled almonds

Healthy Breakfast Option :
Oats-Moong Dal Pan Cakes

Cooked in nonstick pan, thus no additional oil for making.

2 tbsp rolled oats
4 tbsp overnight soaked Ming dal
1tsp chia seeds
Handful spinach leaves
Pinch of salt
Water half cup
Shredded carrots as toppings and lovely colour

Blend everything together except carrot and rest for 5 mins.
Put a ladle full in a heated non stick pan. Cook in one side for 3-4 mins while covered. Sprinkle some shredded carrots on top and flip on the other side. Cook for 2 minutes covered and ready to eat.

Served with a whole banana along with 3 soaked and peeled almonds

Mixed Chicken-Vegetables Fried Rice with restaurant style Chili chicken. Current favourite combo 🫶🏻

Nimki Recipe ~

1 cup all-purpose Flour (Maida)
1 teaspoon Nigella seeds (Kalonji)
3 tablespoons Ghee
¾ teaspoon Salt
½ tablespoon Sugar
¼ cup Water (room temperature)to knead the dough (Use as required)
Oil for deep frying

Method :

1. Take a large mixing bowl and add flour into it.
2. Add salt, sugar and ghee into the bowl and mix them thoroughly with hands. The mixture should bind together when you take it in your fist and apply pressure.
3. Add water little at a time and prepare a tight dough. Knead it for couple of minutes to make a smooth dough.
4. Cover the dough and allow it to rest for 20-30 minutes.
5. Again, knead the dough for a minute. Then divide the dough and make medium size balls with the help of hands and flattened them.
6. Roll out the dough ball to a large thin circular disc on a rolling board with rolling pin. 7. Cut the rolled-out disc into diamond shapes with the help of a knife.
8. Separate the pieces from rolling board with the help of a knife.
9. On the other hand, put a pan on flame and allow it to become completely dry. Add enough oil to deep fry the kucho nimki.
First check the temperature of oil by dropping a diamond shaped piece into it. If it floats up immediately then the temperature of the oil is perfect for frying nimki.
Add the diamond shaped nimkis into the hot oil in small batches and fry them over medium flame till golden. Then put the flame in low and strain out the kucho nimki from the hot oil and transfer them to a tissue lined plate.
Repeat the same process and prepare kucho nimki with rest of the dough.

All time favourite breakfast. Bread butter toast with jammy eggs. Today with a different way 😃

Who else love soft boil eggs ?

Malpua Recipe live on Instagram 🤌💝

Recipe Corner by Ritu on Instagram: "~ Malpua Recipe with Instant Rabri ~ Ingredients list 1. For Malpua : All purpose flour - 2 cups Semolina/ Sooji / Rava - 1 cup Grated Khowa - 1 cup Sugar - 4 tbsp Saunf - 1 tbsp Milk - 4 cups Oil to fry 2.... Recipe Corner by Ritu shared a post on Instagram: "~ Malpua Recipe with Instant Rabri ~ Ingredients list 1. For Malpua : All purpose flour - 2 cups Semolina/ Sooji / Rava - 1 cup Grated Khowa - 1 cup Sugar - 4 tbsp Saunf - 1 tbsp Milk - 4 cups Oil to fry 2. Simple Sugar Syrup - Water 2 cups Sugar 1....

Nolen Gur-er Sandesh Recipe

Detailed Recipe Link: https://bit.ly/35zyftV

Mini-Komlabhog

Detailed Recipe: https://bit.ly/3K72xmY

Made the mini version of my all-time favourite misti - komlabhog.

The subtle orange flavour and bright colour makes them stand out from the regular Roshogolla.

new blog uploaded! Holi Special

How to make Bengali Nolen Gur-er Sandesh Recipe Website : https://mrsritubiswas.wixsite.com/recipecornerpage : https://www.facebook.com/recipecornerbyrituInstagram : https://www.instagram.com/reci...

Simple Bengali Paratha | Recipe Corner by Ritu

Recipe Corner by Ritu - YouTube Share your videos with friends, family, and the world