Aloo Chop / Potato Fritters / Kolkata Street Style Aloo Chop ( No Onion No Garlic )

Aloo Chop or Potato Fritters  Like Kolkata Street Style ( No Onion No Garlic )

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These Aloo chops are tasty and made with crushed ginger,boiled potatoes,dry red chilly and fresh chillies  with coarsely crushed coriander seeds.Its dipped in besun/Chickpea flour batter and deep fried. Have it warm with a side of muri and hot tea.

Preparation Time -Approx 20 -25 min
Cooking Time - Approx 20-25 min


Ingredients:-

1. Boiled Potatoes ( I used 2 big size Potatoes )
2. Ginger ( around 1 and half tablespoon of crushed ginger)
3. 1 fresh red chilly.
4. 1 dry red chilly.
5.Whole Coriander seeds ( 1 tablespoon )
6. Salt as per your taste
7. Besun or chickpea flour ( about  7 tablespoon )
8. Water as required to make the besun/Chickpea batter.
9. salt for batter as per your Taste.
10. I also sprinkled black salt just before serving  after my chops were fried . (if you are using black salt then adjust your salt accordingly ).
11. Oil for deep frying ( I used Sunflower oil ).
12. 1-2 teaspoon oil to make the aloo chops.
13. Turmeric powder ( less than 1/4 teaspoon )

Preparation:-

1. Boil the potatoes and coarsely mash it.
2. Crush the ginger and chop the fresh chilly.
3. Coarsely grind the coriander seeds.
4. Prepare the besun batter adding little water at a time ( it should not be very thin and running nor to thick ) it must be of coating consistency.( DO NOT add the salt before add it to the batter just before you make the aloo chops ).


Cooking:-

1. Take an utensil ( I used non stick ) and add just 1-2 teaspoon of oil. when it warms up then add the dry chilly ,let it become black and then remove it.this will give the oil a chilly smoky flavour.

2. Then add the ginger fry for a min and add the turmeric powder followed by the half mashed boiled potatoes and mix.

3. Mix up this and cook til the water of potatoes are evaporated .Then add the coarsely pound coriander powder  and chopped red chillies.

[ NOTE This step is crucial because if potato mixture is having excess water it will be difficult to make the chops and dip in the batter ].

4. Let the mixture cool down.

5. Then start making potato mixture balls and flatten the balls slightly with your palm .

6. Heat  enough oil to fry the potato chops.( the temperature of the oil must be such that when you test with a drop of Besun batter it will take little time to float up.That is the right temperature for frying. Do not be in a hurry to fry.Fry it on medium high NOT very HIGH.

7. Add the salt to the Besun /Chickpea  batter .Dip the flattened potato balls one at a time and slide into the oil.Fry till golden brown and remove on a paper towel.I sprinkled black salt on top.

8. Serve hot with tea/coffee with puffed rice/muri and enjoy:).


Pictures :-

Indo-South Asian Chicken Gravy

Indo - South Asian Chicken Gravy

This Chicken Curry dish I prepared is  a fusion recipe and I hope you will love the blending of garam masala with the fish sauce.

Preparation Time - Chicken marination 30 min to 1 hr and other preparation 10-15 min
Cooking Time - 40-45 min

Ingredients for Chicken marination

1. Chicken with bone ( you can use boneless ) around 600 grams.
2. 2 heaped tablespoon of curd.
3. 1/4 th teaspoon each of Cayenne or red chilly powder,Paprika or kashmiri chilly powder,turmeric powder.
4. 1 teaspoon salt or to taste.
5. 1 tablespoon mustard oil or any vegetable oil.
6. 1 big garlic clove crushed.

Ingredients for the Gravy

1. 1 bowl of Onion chopped into small cubes.
2. 1 bowl of Onion paste ( I used half of a big Onion )
3. Make a paste of 3 big garlic cloves and about 1 inch ginger with little water.
4. 1 fresh Serrano chilly + 2 fresh red Indian Chilly sliced or use as per your heat tolerance ( you can use any chilly of your preference and heat tolerance ).
5. 1 teaspoon fish sauce.
6. 1 and half tablespoon white vinegar.
7. 1 teaspoon salt or as per your taste and depending on the saltiness of the fish sauce.
8. 1 teaspoon sugar to balance the sourness.
9. Cilantro about 12-15 twigs.
10. Garam masala  ( half of a black cardamom + 2 green cardamom + 1/2 inch Cinnamon or use 1/8th teaspoon cinnamon powder ) grind these.
11. 1/4 teaspoon whole black peppercorns.
12. Black pepper powder just for sprinkling.
13. Oil ( I used mustard oil  you can use any cooking oil ) about 3-4 tablespoon
14. If needed use just less than 1/2 cup water while cooking.


Preparation :-

1. Marinate the chicken with all ingredients under marination for min 30 min to 1 hr.
2. Make the Onion paste,Ginger garlic paste.
3. Grind the garam masala/spice ( point 10 under ingredients for gravy ).
4. Chop the Onion, Cilantro and slice the fresh chillies lengthwise

Cooking :-

1. Take an utensil ( I used non stick ) and add the oil.Let it warm up and then add the whole black peppercorns followed by the chopped onions.Fry the onions til its sides begin to turn brown.

2. Next add the ginger garlic paste and cook til its raw smell disappears and then add the Onion paste.It may splutter so use a splutter screen or the lid to protect yourself.

3. Cook the Onion paste til its pink in colour but half done and at this point add the Chicken with the marinate and mix.Cook covered ,intermittently opening and mixing so that it does not stick to the bottom and gets burnt. Continue doing this til oil seeps out.

4. Then add the white vinegar and cook for 1-2 min and then add the fish sauce followed by sugar ,salt and mix.

5. Cover and cook and check  to see if the chicken is cooked or not. If required sprinkle water and then cover and cook but do not add too much water,may be around 1/2 cup.

6. Lastly add the grounded garam masala mix and then add the cilantro,fresh cillies and sprinkle of black pepper powder.Switch off the flame and let it stand covred for 5 mins before serving so as to infuse the flavours of garam masala,cilantro and fresh chillies.

7. Serve hot with hot rice/roti/paratha/fried rice and enjoy :).

Pictures :-

Nepali Steamed Chicken Momo with Dipping Sauce

Nepali Steamed Chicken Momo with Dipping Sauce

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These Chicken Momos are dumplings  filled with minced chicken Garlic ,Onion ,Dry Ginger powder Cilantro and other aromatics from homemade momo masala or spice mix.A recipe for spicy hot dipping sauce  perfectly compliments these momos.


Preparation Time - 20-25 min
Cooking Time - around 20 min

Ingredients for momo dough

1. 2 cups all purpose flour or maida.
2. Approximately 1 cup hot water ( may need little more or less ).(Sometimes I needed less water to bring the dough together so add water little by little while kneading and NOT all at one time )
3. 1/4 teaspoon of salt or to taste.
4. 1 teaspoon oil.

Ingredients for momo stuffing

1. Approximate 2 cups minced chicken( around 300 gm )
2. 1/3 cup minced onion
3. 1 teaspoon minced garlic
4. 1 teaspoon minced ginger
5. 1 teaspoon minced fresh red chilly/ green chilly
6. 2 - 3 twigs of minced spring onions
7. Around 1/3 rd cup minced cilantro or coriander leaves.
8. Homemade Momo masala or spice mix (3 teaspoon ) you can but ready made.
9. Salt 1/2 teaspoon or as per your taste.

Ingredients for momo sauce

1. 1 large Tomato.
2. 3-4 dry chilly use more as per your heat tolerance
3. 1 garlic clove.
4. 1 teaspoon white vinegar.
5. Salt very little as per your taste

Preparation:-

1. Prepare the momo masala/spice mix if you are making homemade or else buy ready made.
My Homemade momo masala or spice mix link is given below:_

Homemade Momo Masala or Spice Mix

2. Mince all the vegetables ( onion,garlic,ginger,fresh red chilly,spring onions,cilantro )
3. Marinate and mix the chicken with all the ingredients mentioned under momo stuffing EXCEPT salt and keep it in the fridge/refrigerator( NOT FREEZER ).( NOTE - I added salt just before I began to make the momos because I feel if I added it before then water may ooze out of the minced chicken ).
4. Boil water to make the momo dough.

Cooking :-

STEP 1 (MAKING THE MOMO DOUGH )

1. Take a bowl and add the maida or all purpose flour along with the salt and oil and mix .
2. Next make a hole in the centre and slowly add the hot water and with a spoon or ladle mix in the flour.(NOTE - DO NOT add all the water at one time.Add little and mix with spoon then again add little by little.USE CAUTION as the dough will be very hot to touch.Let it cool down a bit and then start kneading with CAUTION.You may need little more or less water depending on the flour. Do not add all the water at a time or else dough will be sticky and watery and very difficult to handle).
3. Knead it to a smooth dough.( NOTE as you added hot water the dough will be quite sticky ,knead it and if required add little maida to bring the dough together )
4. Cover and  keep aside.

STEP 2 ( MAKING THE MOMO DIPPING SAUCE )

1. Take a sauce pan and boil water. Add little water in a bowl and soak the dry red chillies into the hot water to make it soft and easier to grind to  a smooth paste. (NOTE - remove the seeds  of the red chillies before soaking,its recommended to soak for 1-2 hours but I was short on time and soaked for 30 min).
( This step you can do before so as to quicken the process).

2. Chop the Tomato into quarter and boil it until the skin loosens.

3. Let the tomato cool down and the grind everything  to a smooth paste ( garlic + soaked red chillies + boiled tomato ). DO NOT use the water of soaked red chillies or sauce may become very spicy.

4. Next just mix the white vinegar and little salt and the dipping sauce is ready.

STEP 3 ( STUFFING THE MOMO AND STEAMING )

1. Take out the stuffing from the refrigerator and add salt as per your taste and mix uniformly and keep aside.

2. Make small balls out of the momo dough ( I made around 15-16  momo )

3. take a ball slightly flatten it with your palm and then roll it like you make a poori or luchi with the rolling pin. ( generally the sides should be little thinner than the centre for perfect momos ).( see the pictures )

4. Put little stuffing in the middle and the fold  as per your choice of folding.( I used the one side fold method and few triangle folds ).( See pictures )

5. In One side fold after putting the stuffing in the centre of the circular rolled out dough make a semi circle orientation. then press one end and then start folding one end and sticking it to the other til the other end is reached and then simply press the last end.

6. Steam the momo in a momo steamer ( I do not have  amomo steamer so i used my Idli steamer to make the momo ).

7. It will take approximately 20 mins to cook the momo. You will see the momo colour changed to slightly glossy once cooked .

8. Serve the momo hot with the dipping sauce and a light soup ( optional ) and enjoy:).


Pictures:-


                                          FOR DIPPING SAUCE

FOR MOMO

Chicken Do Pyaaza or Murg Do Pyaaza

Chicken Do Pyaaza or Murg Do Pyaaza

This dish has many tales but today I am not going into different tales related to this dish:)lets get straight to the recipe,basically I used sliced onions and instead of the usual cubed onions I used small pearl onions. the amount of Onion is used is also more so that when you eat the dish you get that onion taste.Goes best with Roti or Paratha. can be served with Fried Rice / Rice.

Preparation Time- Chicken marination 20-30 min and other preparation work 15 min.
Cooking Time - approx 50 min.

Ingredients:-

1. Chicken with bone around 700 grams
2. 1 and half big Onion sliced.
3. 8-10 pearl onion halved.(or Onion cubed in to big chunks )
4. 3-4 big Garlic cloves paste.
5. 2 inch Ginger paste.
6. 1 and 1/4th Tomatoes minced.
7. 7-8 Cilantro/ Dhaniya patta  twigs .
8. 1 fresh green chilly paste and few fresh red and green chilly chopped for garnishing or more as per your heat tolerance.
9. Garam masala ( half of big cardamom,2-3 green cardamom,2-3 cloves,1/4th whole teaspoon black peppercorns and half inch cinnamon )grind it together.
10. Whole spices ( 1 -2 bay leaves,1/4th teaspoon whole black peppercorns,1/2 teaspoon whole cumin seeds,1/2 of a black cardamom,1-2 green cardamoms,2 cloves,1/2 inch Cinnamon )
11. 1 and half teaspoon Coriander powder.
12. 1/2 teaspoon cumin powder.
13. Lime juice few drops (optional )
14. Cayenne or red chilly powder ( 1/4th teaspoon or as per your heat tolerance ).
15. Salt ( 1 teaspoon for Chicken marination ) and 1 teaspoon for gravy or as per your taste.
16. Turmeric powder ( 1/4 teaspoon for chicken marination and 1/4 teaspoon for chicken gravy )
17. Black pepper powder sprinkle for chicken marination.
18. Oil - 4 tablespoon ( I used sunflower oil , you can any oil of your choice like vegetable,peanut,mustard or canola ).
19. Water ( preferably warm ) as  needed to make your choice of gravy consistency ( I used around little more than 1 cup  )

Preparation :-

1. Marinate the chicken with turmeric,salt,black pepper powder and leave for 20-30 min and in the mean time do the other preparation work.
2. Slice the onion and half the pearl onion.
3. Mince the cilantro.
4. Grind the  garam masala ( point 9 under ingredients ).
5. Chop the tomatoes.
6. Make a paste with little water of garlic and ginger and the  green chilly separately.

Cooking :-

1. Take an utensil ( I used non stick ) and add oil,let the oil warm up and add the whole spices ( point 10 ingredients ) and let it infuse its flavours.

2. Then add the  sliced onion and let it fry til the edges starts turning brown and then from here fry little bit more ( we DO NOT want it to be completely brown or burnt).

3. then add the garlic paste and fry till the raw smell is gone followed by the ginger paste and fry til the ginger's ra smell is gone.

4. Then add the marinated chicken along with coriander and cumin powder,turmeric and red chilly powder and mix well. Cover and cook. Water will be released. Intermittently open the lid and mix and cover and cook til oil seeps out.

5. Next add the chopped tomatoes and then again cover and cook. Open intermittently mix and then again cover and cook. Do not be in a hurry. This "koshano or bhuno" step is very important.Oil will seep out once the spices are cooked.

6. Next add the pearl onions and mix and add warm water and salt. Cover and cook as per your gravy requirement. When the Chicken is done add the green chilly paste and the grounded garam masala and mix.Cover and cook for a minute or so. Add cilantro and reserve some chopped fresh green and red chilly and cilantro for garnishing.

7. Just before serving add few drops of Lime juice ( optional ).Serve with Roti/Paratha/Rice or Fried Rice.


Pictures :-