Bengali Luchi / Bengali White Poori

Bengali-Luchi-1
Bengali luchi is awesome breakfast which goes well with any type of gravy and sometimes one can eat it without any side dish. This is the staple lunch for one of my colleagues who is bengali and she finds preparation of this dish is easy. Came to know about this dish only from her during our lunch conversations and developed an interest towards bengali dishes just because of the fancy names it has like Dim posto, Rosogolla etc..,

Today we will see the preparation of Luchi. There is a slight difference between Bengali Luchi and Poori. Luchi usually in white colour(fried very lightly without changing the colour) prepared using Maida or all purpose flour whereas the poori uses wheat flour and fried till it becomes golden brown.
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Basic Information:
Preparation Time: 15 minutes
Idle Time: 30 minutes
Cooking Time: 15 minutes
Makes: 25 poories

Bengali Luchi Video recipe:

Ingredients:
All purpose flour / Maida – 2 cups
Vegetable oil – 3 tablespoons
Salt – to taste
Warm water – for making smooth dough
Oil – for deep frying
Oil or Maida for rolling

Method:
1) In a wide mixing bowl, add maida, oil and salt.
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2) Rub it using your finger tips and make sure the oil mixed with flour well. Once you are down, you should be able to form a lump with the oil mixed flour.
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3) Add warm water slowly and make smooth and soft dough.
4) Knead it for 10 minutes. This is must.
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5) Once kneaded, cover it using a damp cloth for 30 minutes.
6) After 30 minutes, divide the dough into equal parts. I made approx. 25 to 29 big amla size balls.
7) Dust each dough ball using the maida.
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8) Roll into approximately 3 inch round poori. Make sure the poori is bit thick.
9) Heat oil in a frying pan. Once it is hot and not smoking, add rolled poori and fry both the side without changing the colour.
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10) Bengali Luchi should be white in colour and it should not be fried until it changed to brown colour.
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11) Server hot with any of your favorite bengali gravy/curry.
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Serving Suggestions:
It can be served with gravy/curry for morning breakfast or as a tiffin in the evening.
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Notes:
1) Instead of oil, ghee can be used for frying and also for kneading the dough.
2) Once the luchi is fried, make sure to use the leftover or fried oil for stir frying vegetables or making dosa or just discard it. Do not use the fried oil for more than 3 times.

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Pepper Chicken Dry / Milagu Kozhi Varuval

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Last week I prepared pepper chicken which was the husband's favorite. Non-vegetarian enters into my kitchen only when there is a demand or request or guests come home.

When guests are at home, I usually don't get time to shoot pictures and video. So, I utilized this opportunity and shot the video last week for this pepper chicken.

This recipe is from MIL, first learned in the year 2011. It is bit spicy and if you can not stand with this level of spiciness, then reduce the quantity of black pepper or green chillei according to your taste. I used boneless chicken as it does suit this recipe very well.
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Basic Information:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

If you would like to follow the instructions of this recipe in video format, please subscribe my channel and the video is given below.

Ingredients:

For Roasting and Grinding:

Whole Black Pepper – 2 tbsp
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp

For Chicken:

Oil – 2 tbsp
Cloves – 2
Cinnamon – 1 inch stick
Bay Leaf – 1
Green Chillies - 2, slit
Onion – 1 cup, finely chopped
Ginger garlic paste – 1 tbsp
Tomato – ½ cup
Chicken – ½ kg
Salt –to taste
Curry leaves – a sprig

Method:

1) Dry roast the whole black pepper, cumin seeds and fennel seeds.
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2) Cool down and ground it to a powder.
3) Heat Oil in a kadai. Once it is hot, add cloves, bayleaves, cinnamon and greenchillies.
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4) Once it is sauteed well, add onion.
5) Once it is sauteed well and the onion becomes soft and translucent, add ginger garlic paste and give a stir.
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6) Add chopped tomato. cook till it mashes well.
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7) Add chicken, ground masala and salt to taste. Mix well.
8) Cover it using the lid and cook it for 5 minutes.
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9) Uncover and continue cooking without lid.
10) Stir at frequent intervel to avoid burning. if required, add oil in between.
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11) Once the chicken becomes dry, add curry leaves and stir gently.
12) Serve hot.

Serving Suggestion:
1) Pepper chicken dry is served as a side dish for roti/rice for lunch.
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Notes:
1) Always make a fresh pepper powder for good flavour.
2) Make sure to adjust the pepper powder and green chillie quantity according to your taste. The quantity I mentioned here gives bit spiciness to this chicken.

Easy Prawn Thokku / Eral Thokku / இறால் தொக்கு

Easy-Prawn-Thokku-1
The only person who eats prawns in my home is the husband. And I learnt this easy thokku from him when we stayed oversees. He calls this thokku as bachelor thokku and as the name suggests. It is very easy to make and needs usual everyday ingredients.

It tastes good when served hot. If you want to store it for future use, use oil generously so that it can have long shelf life. When adding oil, the taste and consistency does not change much. Both fresh or frozen prawns can be used for making this thokku. The prawns usually cooks faster, so only after the gravy is cooked well and oozes oil, add the prawns.
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Basic Information:
Preparation Time: 5 minutes + 10 for prawn cleaning
Cooking Time: 15 minutes
Serves: 2

The Making video of this thokku is available at Indian Curry Trail YouTube Channel.

Ingredients:
Gingelly oil – 3 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Onion – ½ cup, finely chopped
Green chillie – 1
Curry leaves – 1 sprig
Ginger garlic paste – 1 tsp
Tomato – ½ cup, chopped
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Coriander powder -1/2 tsp
Salt – to taste
Small prawns –3/4 cup, cleaned
Coriander leaves – 1 tbsp, finely chopped

Method:
1) Clean prawns. chop onion and tomato.
2) In a pan, heat gingelly oil.
3) Add mustard seeds, cumin seeds. Let it splutter.
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4) Add onion, green chilli and curry leaves.
5) Saute till the onion becomes soft and translucent.
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6) Add ginger garlic paste and saute for a minute.
7) Add tomato and continue sauteing till it becomes mushy.
8) Add turmeric powder, red chilli powder, coriander powder and salt. Mix well.
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9) When the oil oozes out from the gravy, add cleaned prawn.
10) Cover and cook for few minutes.
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11) Prawn leaves out water while cooking. Remove the lid and gently mix well.
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12) Continue cooking the prawn without the lid till the oil oozes out from the gravy.
13) Once the gravy becomes thick or reached the desired consistency, turn the flame off.
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14) Garnish with coriander leaves.
15) Serve hot.

Serving Suggestion:
1) This prawn thokku goes well with the steamed rice for lunch.
2) Prawn thokku can be served as a side dish for idly or dosa for breakfast as well.
3) It goes well with chapathi/roti.
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Notes:
1) The red chilli powder I usedin this recipe is fiery hot and hence I added only 1 tsp. Adjust this according to your taste or as per the spicy level. Kashmiri chilli powder works well for this thokku.

Easy Pressure Cooker Chicken Biryani

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I prefer to cook non-veg foods only when my cousins are at my home. Sometime before, my cousin cooked this biryani when she visited us and it seems to be her favorite and signature dish. I even posted couple of weekend meal plate pictures with this biryani in my Instagram page.

As It can be prepared in pressure cooker, it wont take much time to cook. The procedure appears to be very easy and I started making it quite often. It tasted delicious and the taste was consistent every time. Make sure to use the good quality biryani masala and rice for this biryani.
easy-chicken-biriyani-2
Basic Information:
Preparation Time: 20 minutes
Cooking Times: 30 minutes
Serves: 4

The recipe video is available at Indian curry trail Youtube channel.

Ingredients:

Chicken – ½ kg
Rice – 2 and ½ cups
Ghee – 1 tbsp
Oil – 2 tbsp
Clove – 2
Green Cardamom – 2
Cinnamon Stick – 1 inch piece
Bay leaf – 1
Fennel Seeds – 1 tsp
Onion – 2 cups, sliced
Green Chillies - 5
Ginger garlic Paste – 2 tbsp
Tomato – 1 cup, chopped
Turmeric powder - ½ tsp
Biryani Masala – 2 and ½ tbsp
Red chilli powder – ½ tsp
Salt – to taste
Coriander Leaves – a handful
Mint Leaves – a handful
Water – 5 cups

Method:

1) Clean the chicken. Slice the onion and chop tomato.
2) In a pressure cooker, add oil and ghee.
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3) Add cloves, green cardamom, cinnamon stick, bay leaf, fennel seeds one by one. Let the spices splutter.
4) Add sliced onion. Saute till it becomes soft.
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5) Add slit green chillies.
6) Add ginger garlic paste and give a nice stir.
7) Add tomato and cook till it becomes mushy.
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8) Add turmeric powder, biryani masala and red chilli powder. Mix well.
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9) Cook in the low flame and let the oil separates from the gravy.
10) Add chicken pieces and give a stir so that the masala coats well with the chicken.
11) Add salt to taste.
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12) Now, the chicken releases the water and cook(no need to add water). Keep covered while the chicken is cooking.
13) Once the chicken is almost cooked, remove the lid and let it continue cooking till the gravy becomes thick and oil separates from it.
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14) Now, add rice and required water. I added 5 cups of water for 2 and 1/2 cup rice.
15) Add coriander and mint leaves.
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16) Gently mix well and Pressure cook it for 3 whistles.
17) Once the steam suppresses, remove the lid and fluff it off.
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18) Serve hot.

Serving Suggession:
1) Serve chicken biryani with any of your favorite raita. Please click here for the raita varieties available.
2) Chicken biryani can also be served with Eggplant gravy as a maincourse or for lunch.
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Notes:
1) Adjust the green chillies quantities according to its spicy level.
2) I used sona masuri rice. It can be replaced by seeraga samba rice or by basmati rice. Make sure to adjust the water quantity according to the rice you use. I use 1 cup water for 1 cup seeraga samba rice and 1 and 1/2 cup of water for 1 cup of basmati rice. Again, It varies according to the brand. so I suggest to follow the package instructions.
3) Biryani masala is the key ingredient and do not skip this.

Mango Salsa

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Fresh Mango Salsa is the recipe that I often make during the mango season. I often eat this as salad and sometimes enjoy it with Indian fried papad. This can also be served as a topping for masala papad. It tastes delicious.

Yesterday I made this as salad to go along with my Mexican theme lunchbox. It is one of the very easy recipes that needs only chopping time and anyone can enjoy it. As I ran out of  jalapeno, I used Indian green chillies for making this salad.
Mango-Salsa-recipe-2
Basic Information:

Preparation Time: 10 minutes
Idle Time: 10 minutes
Makes: 1 and 1/2 cup

The video recipe is available at Indian Curry Trail Youtube Channel.
Ingredients:

Ripe Mango -1 cup, chopped
Red onion – 1/4 cup
Capsicum – 1/4 cup , any colour
Coriander leaves – 2 tablespoon, finely chopped
Green Chillie – 2, chopped
Salt – a pinch
Juice from half lemon

Method:

1. Choose the firm but ripe mango for making this salsa. Cut the mango into cubes. Chop the onion and capsicum finely. Finely chop the coriander leaves and green chillie.
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2. Mix everything into a bowl.
3. Add salt to taste.
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4. Squeeze the juice from half lemon.
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5. Keep covered for 10 minutes and Serve with papad.

Serving Suggestions:

1) Mango salsa can be served along with Indian papad or with tortilla chips or tacos.
2) It can be served along with any Mexican dish.
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Notes:

1) I used 2 Indian green chillies. If you are using Jalapeno peppers, adjust accordingly.

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