Honey Chilli Potato

Ingredients Of Honey Chilli Potatoes

• 2 Potatoes (sliced), peeled

• 3-4 Tbsp Cornflour & maida

• Salt to taste

• 1 tsp Red chilli powder

• Oil For deep frying

• 1 tsp Oil

• 2 Spring onions (with stalk), fried

• 1 Tbsp Garlic paste

• 1 Capsicum, sliced

• 2 Tbsp Honey

• To taste Salt

• 1/4 tsp Soya sauce

• 3 tsp White sesame seeds

• 2 tsp Chilli sauce

How to Make Honey Chilli Potatoes

Prpeare the potatoes:

1. In a bowl, add cornflour or maida, salt and red chilli powder.

2.Add the sliced potatoes and mix well until the potatoes are coated.

3.Heat oil in a wok and deep fry the potatoes until golden. Keep aside.

Prepare the Base:

1. In a wok, add oil, garlic paste and spring onions. Saute on high heat for 1 minute.

2.Add capsicum, honey, salt, soya sauce, chilli sauce. Saute for 2-3 minutes.

3.Add the deep-fried potatoes and sesame seeds. Mix well and serve hot

Noodles Bhel

Ingredients

3 cups fried noodles (Boiled noodles should be dry properly, then some corn floor, mixed together, then fry it.) 1 tbsp oil 2 tsp chopped garlic 1/4 cup chopped spring 1/2 cup carrot juliennes 1/2 cup shredded cabbage 1/4 cup schezwan sauce 1/4 cup tomato ketchup 1 tea spoon soya sauce 2 spoon sweewt chilly sauce. salt to taste

Time Of Serve finely chopped spring onion

Method:

• Heat the oil in a broad non-stick pan or a wok, add the garlic and sauté on a high flame for a few seconds. • Add the spring onions whites and greens, capsicum, carrots and cabbage and sauté on a high flame for 30 seconds. • Add the schezwan sauce, tomato ketchup and salt, mix well and cook on a high flame for a few seconds. • Remove from the flame and transfer it into a deep bowl. • Add the fried noodles and toss well. • Served with finely chopped spring onion.

Kolkata Bhuna Khichdi

Make Powder

This is totally optional and not generic to traditional Bhuai Khichdi. You can use 1 tbsp of home made Garam Masala instead

Dry Roast

3 Dry red Chili

4 Green cardamom

4 Clove

1 Big black cardamom

2 Stick of cinnamon

1/4 tsp of Paanch Phoron

1 tbsp of corriander seeds or Powder

a pinch of Hing

Grind to a fine powder

Dry Roast 1 cup of Yellow Moong Dal till you get a nutty smell and some of the lentil is a light brown in color. Be careful, not to burn the lentils.

Wash 1 cup of Basmati or Gobindobhog rice and keep aside Roast 2 tbsp of Kaju/Cashew in little oil and keep aside.

Start Cooking

In a Pressure Cooker heat 1 tbsp of Ghee Temper the Oil with 2 small Bay Leaves 2 small green cardamom 2 Clove 1" thin stick of cinnamon 1-2 Dry Red Chili

When the spices sputter, add 2 tbsp of finely chopped onion. Fry the onion till it is brown at the edges Add 1 heaped tsp of homemade Ginger-Garlic Paste (more Ginger, less Garlic) and fry for a minute. Puree 1 medium juicy tomato and add to above. Continue frying with sprinkles of water till the tomato is cooked.

Now add 1/2 cup of Peas. I added about 3/4 cup of Frozen Carrots + Peas. You can also add potatoes, cauliflowers etc. Fry for couple more minutes. Add the roasted Dal followed with the rice. Add 1/4th tsp of turmeric powder + the dry spice powder you made. You can use 1 tbsp of the spice powder you made, if you prefer less spicy. Add 1-2 tbsp of golden raisins. Now fry everything for 3-4 more minutes.

Add about 4 to 4&1/2 Cup of warm water, salt and about 1/2 tsp of sugar. Mix everything. Add 1 tsp of Ghee. Close the lid of the Pressure cooker and cook for 4 minutes at full pressure. My pressure cooker cooks rice in 3 mins at full pressure, I give a minute extra for the dal.

When you open the lid of the cooker, add a tsp more of Ghee if you want. Add the roasted Kaju/Cashew Nuts. Keep container closed and serve piping hot with Papad, chutney, beguni or fried fish.

Bhuna Khichdi is supposed to be dry and not runny or liquidy