Sumana's cooking tips tricks

Recipes Very healthy and tasty cheek pea and green moong sandwich recipe... Ingredients:- 1/2 cup cheek pea. 1/3 cup green moong dal. 1 inch ginger chopped. 2 green chillies chopped. 1/2 tsp red chilli powder 1 medium size chopped onion. 1 TSP dhaniya powder. 1 TSP haldi powder. 1 TSP amchur powder. 1/2 tsp garam masala. 2 tbsp mustard oil. Salt to taste. 1 tbsp lemon juice. 1 TSP jeera. Two slices of atta bread 1 TSP of ghee. Method :- Soak the cheek peas and green moong dal overnight. Pressure cook the cheek pea and green moong dal until soft but not mushy. Drain the water.   Heat a pan on medium flame, add 2 tbsp of mustard oil, heat the oil properly turn off the flame and add 1 TSP of jeera.  Now turn on the flames.  Add the chopped onions, chopped ginger and green chillies, fry for 2 minutes.  Now add the boiled cheekpeas and green moong and fry for 2 minutes on medium heat. Now add salt to taste, dhaniya powder, red chill

Sooji cheela recipe... Ingredients:- 1 cup sooji/ samolina. 1/2 cup curd. 1 TSP oregano/ mixed herbs. 1 TSP chilli flakes. 1/2 tsp freshly crushed black pepper. 1/4 cup grated mozzarella cheese. Salt to taste. ( If you want you can change the recipe by adding chopped onions, chopped green chillies, chopped ginger and corriender.please do not add any turmeric powder or red chilli powder that will spoil the white colour of the cheela). Method:- Take a mixing bowl add 1 cup of sooji / rawa/ samolina.  Now add all the spices. Like 1 TSP oregano, 1 TSP chilli flake, 1/2 tsp freshly crushed black pepper, salt. We will add the mozzarella cheese just before making the cheelas. Mix well, now add the 1/2 cup curd, mix well avoid lumbs. Add some water and make a cake like batter consistency. Now cover and let it rest for 20 minutes. After 20 minutes the batter will become more thoker. Now gradually add water and make dosa like batter consistency. Now add the grated mozzarella cheese, And the batt

Potato cheese balls recipe... : Ingredients : 4 boiled potatoes (medium size). 1 TSP black pepper (crushed). 1 TSP chilli flakes. 1 TBSP oregano or mixed herbs. Salt to taste. 2 tsp corn starch. 2 tbsp bread crumbs. Mozerella cheese for filling. For the slurry we need  2 tsp maida. 2 tsp corn starch or corn flour or araroot. For bread crumbs   Take two slices of any bread of your and grind it into a crumb. Oil for deep frying. : Method: Grate the potatoes in a mixing bowl. (Gratting boiled potatoes avoid lumbs) into a mixing bowl. Now one by one all the spices, 1 TSP crushed black pepper Powder, 1 TSP chilli flex or ( you can dry roast the red chillies and grind coursely in grinder jar and your chilli flex is ready). 1 tbsp of oregano or mixed herbs. Salt to taste. 2 tsp corn starch or araroot or corn flour. 2 tbsp of bread crumbs. Now mix all the spices with the boiled potatoes with hand or spoon. And keep it in refrigerator for  30 minutes. After 30 minutes take it out of the refrig

Litti chokha recipe... Add caption : Ingredients: For the feeling we need 1 cup sattu. 1 onion finely chopped, 4 green chillies finely chopped, 1 inch ginger finely chopped, 1/2 tsp ajwain, red chilli powder according to your taste, salt according to your taste, 9 to 10 whole black pepper corns, amchur powder ( dried mango powder) or lemon juice and 6 to 7 cloves of garlic finely chopped.musturd oil. For the dough we need 1 cup of wheat flour, 1 /2 tsp turmeric powder and water to knead the dough and salt. For the chokha we need 1 big size brinjal, chopped onions, chopped green chillies, 1 tomato, salt and mustard oil. Method:- Take a mixing bowl, add wheat flour , pinch of salt  and now gradually add water and knead the flour into a soft dough. And let it rest for at least half and hour.  Take another bowl and chana sattu, chopped onions, chopped green chillies, chopped ginger, 1/2 tsp ajwain, red chilli powder, salt, black pepper corns, amchur powder or lemon juice chopped garlic. An

Jaggery rice kheer/ gur we payesh... : Ingredients :  1.5ltr. milk, 4 tbsp of broken basmati rice, 100g of grated jaggery, 5 to 6 crushed cardamom, 1 and 1/2 tsp ghee. : Method : Take heavy bottom pot,  pour the milk and give it a boil. After the milk starts boiling, lower the flame to low medium heat and let it boil for 10 minutes. And keep on stiring in between.  After 10 minutes crushed the cardamom and add to the boiling milk, now add the broken basmati rice which was washed properly and soaked for 10 minutes. And keep on stiring in between now let the rice cook in the milk for 20 minutes, meanwhile the milk will become thicker.  After 20 minutes check the rice, it will become nice and soft, Now turn the heat to medium and stire continuously and thicken the kheer to a batter like consistency. After it reaches to the right consistency, turn off the flame. And let it cool for 5 to 7 minutes.  After 7 minutes add the grated gur or jaggery. (Tips:- Please now do not try to meet x it ot

My white chicken curry recipe... : Ingredients: For making this white chicken we need chicken- 600g, 2 large sliced onions, one inch ginger, 3 green chillies, one Cinnamon stick, 4 green cardamon, half star anise, 1/4 part of a nutmeg, 6 to 8 black pepper corns, bay leaf,10 to 12 peanuts, coriender powder 1 tsp, 3 table spoon of curd and 100 grms of fresh cream. Ingredients for the chicken marination are 1 tsp salt, 1 tsp ginger garlic paste, a pinch of turmeric, 1 tbsp lemon juice, 2 tbsp curd and mustard oil. : Method:  At first we need to marinate the chicken with 1 tsp salt, pinch of tumeric, lemon juice and ginger garlic paste and 1 tbsp of mustard oil. Mix well and keep it covered for 1 hour in refrigerator. Now take a pan add two glass of water and add the sliced onions, cinnamon, green cardamom, ginger, green chillies,star anise, nutmeg, black pepper corns, bay leaf, peanuts and boil for 15 minutes until the onions are soft and mushy.  After   15 minutes, cool it down take out

Coconut Chocolate balls for kids... Ingredients: For making these chocolate balls we need ,   20 biscuits, 1/2 cup sugar,1tsp venilla essence, 1/4 cup cocoa powder, 1/3 cup milk(room temperature) 5 tbsp butter (room temperature) and dedicated Coconut.  : Method: Tak e a mixing bowl,  add butter, sugar and venilla essence and mix them until creamy, ( take a whisk and  whisk the butter sugar in a circular motion and after 5 minutes the colour of butter will change to whitish than your butter sugar mixture becomes creamy). Now at this stage add the cocoa powder and mix well avoiding lumps. Now powder the biscuits in mixer jar and add to the butter, sugar mixture,Then add the milk gradually to form a dough like consistency. Add 3 tbsp of desicated Coconut mix well.  Now give shape of your choice. I liked the ball shape so I formed ladoos out of the dough. And rolled the balls on desicated  coconut. Refrigerate the coconut chocolate balls for one hour before serving.  These coconut chocolat

Bangali fish curry recipe... : Ingredients: For making this simple and super tasty fish curry recipe we need 600g fish, 1 large onion paste, 1 tomato paste, 1 tsp ginger garlic paste. Two small potatoes cut into wedges. For tempering: Panch  phoron (panch phoron is mix of five spices. Which contains cumin seeds, mustard seeds, fenugreek seeds, fenal seeds, nigella seeds)  and dried red chilli  1 tsp salt or according to taste 1/2 tsp turmeric powder. 1 tsp kashmiri red chilli powder. 1/2 tsp red chilli powder. 1 tsp freshly crushed cumin powder. 1/2 tsp garam masala. Freshly chopped coriender leaves. : Method: Marinate the fish with 1/2 tsp turmeric powder and 1/2 tsp salt for 5 minutes. Now heat a pan pour generous amount of mustard oil, for frying the fish. For fry the fish put the fish One by one slowly in the hot oil(medium high),Skin side down. Turn the fish up side down after it is golden brown from the other side. Fry until golden brown .now take out the fried fish in a plate

Paneer masala recipe : Ingredients :   For making paneer masala we need 250g paneer, 2 large onions thinly sliced, 3 chopped tomatoes, 1 inch ginger cut into Julien's, 2 chopped green chilli,1 tsp garlic paste, 7 to 8 garlic cloves crushed .  1 inch cinnamon, 10 to 12 black pepper corns, 3 cardamom, 1/2 tsp cumin, 1 bay leaf. 1tsp salt, 1tsp kashmiri Lal mirch, 1tsp turmeric, 1/2 tsp garam masala, 1 tsp freshly crushed cumin powder, 1 tsp kashuri methi   :Method: For cooking we need a pan or kadai, add 2 ladle full of oil, let the oil heat,  lower the flame and now add Cinnamon, cardamom, jeera or cumin, bay leaf, black pepper corns. Fry for 30 seconds on low flame. Then add the sliced onions, ginger and chopped green chillies. Fry in medium flame until the onions turns soft and pink. After the onions are soft are pink, now add all the masalas. 1 tsp salt or(according to taste), 1 tsp tumeric powder (haldi), 1/2 tsp garam masala, 1 tsp kashuri Lal mirch. Mix them well and sprinkle

Aloo postu (Poppy seeds) : Ingredients : For making this simple recipe we   need 25g of poppy seeds soaked for 20 minutes, three potatoes cut into cubes, two large onions ,one large chopped tomato, 4 tbsp mustard oil ( mustard oil is compulsory in bangali recipe) salt to taste, Panch phoron. : Method : Heat a pan, add 3 tbsp of mustard oil,  heat the oil until smokey, turn off the flame and let the oil cool down a bit, now add one tsp of Panch phoron ( Panch phoron is the mixture of five spices used in bangali cooking that are: fenugreek seeds, fenal seeds, cumin seeds, mustard seeds, kalongi or nigella seeds.) And two dried red chilli for temparing. Now add the potatoes cut into cubes,  and fry for five minutes nicely (don not brown the potatoes)  after five minutes add the onions and fry for five minutes on low medium flame, after frying add one tsp salt and mix  cover and cook for five minutes on low flame. Meanwhile the potatoes are cooking make a fine paste of poppy seeds and keep

Transform stale breads into yummy breakfast 😋 : Ingredients : For making this yummy and spicy breakfast we need 2 to 3 days old breads ( i have used atta breads).  6 slices of breads cut into small cubes, if you want you can remove the sides but i didn't.  For the making the masala we need a large onion cut into cubes, one Tomato cut into cubes, one medium size potato cut into cubes, two chopped green chillies and two tbsp peanuts . For tempering we need half TSP mustard seeds, half TSP jeera or cumin and one dried red chilli. : Method : Heat a pan with  2 tbsp of oil, fry the potatoes with a pinch of oil and turmeric powder, Until crispy. After the potatoes are done take it out in a plate. Now fry the peanuts until crispy and nutty. Take it out in a plate. Then  in the same oil add the mustard seeds, cumin seeds and dried chilli for tempering, fry for 30 seconds.  Now add the chopped onions and green chillies and fry for 2 minutes on medium flame.  After 2 minutes add salt to ta

Kurkuri bhindi/ crispy okra fry... Ingredients For making kurkuri bhindi or crispy okra we need 500 gems of bhindi or okra. 1/2 tsp spoon turmeric powder, 1/2 tsp dried mango powder, three tbsp of besan or chickpea flour, salt to taste, spicy red chilli powder according to taste,one tbsp of rice flour, 1/4 TSP of Black pepper Powder. And oil for deep frying. Method The most important thing for making perfect crispy bhindi is to avoid moisture. Any kind of moisture can make you bhindi or okra soft it will not remain crispy. Now wash the bhindi or okra nicely and dry them properly with a kitchen towel, so that no moisture left. Now cut the head and bottom, and then cut the bhindi length wise and remove the seeds. As shown in the image. And let them air dry for 5 minutes. Now put them in a bowl, add salt according to taste, turmeric powder, kashmiri red chilli, spicy red chilli, dried mango powder, black pepper Powder, besan or chickpea flour and rice flour (donot add any water or oil).

-:Dhokla:- : Ingredients : For making super soft dhokla we need one cup besan, finely chopped ginger, two green chillies finely chopped, one  lemo juice, one tbsp fruit salt (ENO), one TSP sugar,1/2 tsp baking powder and salt to taste. :Method: Let's start, take a bowl add one cup of besan or chickpea flour, chopped ginger, chopped green chillies ,salt to taste, whole lemon juice and one TSP sugar. Mix them well. Now add water gradually and make a batter of flowing consistency. Mix well until the sugar dissolves. Now prepare the streamer if you don't have steamer don't worry you can steam them in a idli stand in cooker. Add  one glass of water in steamer or cooker turn on the flame on medium . Now grease a 6 inch baking tin (or any other container with high edges which will help the batter to rise ) or idli stand with oil. Just before pouring the batter in tin add one tbsp of fruit salt or ENO in a bowl and dissolve it with some water mix and pour in the batter and mix the

Mango oats, very healthy, tasty and great start for weightloss... Hello mommy's   today i am sharing a amazing recipe if you have sweet tooth. Mango oats a great start for your weightloss journey. 😊 For making mango oats we need  mango😄.  :Ingredients: Two alfanso mangoes.(ripe) 1 and 1/2 glass of milk. 6 tbsp of rolled oats. 2 TSP honey. : Method: At first cut the mangoes , take out the pulp and blend it in a blender coursely. Keep it chunky. And keep it aside. Heat a sauce pan , pour 1 and 1/2 glass of milk in it. Heat the milk on medium flame. When the milk comes to a boil add 6 tbsp of oats. And keep on stiring other wise it will seat on the bottom of the sauce pan and burn. (Tips: oats takes less than 3 minutes to cook).  When it's oats become thicker like kheer turn off the flame. And add the mango puree. And mix it well, serve and drizzle honey on top.😋 : Nutritional value of oats: Oats are full of nutritions. Whole oats are rich in antioxidants including Avananthram

Home made white butter from cow milk...  For making white butter we need I litre cow milk or Buffalo milk whatever you like (tips: of you want some nutritional value then go for cow milk) boil the milk on simmer for 5 minutes. Off the flame and let it cool down completely on the kitchen counter. After it is cool out will see a layer of cream on the milk and now without disturbing the cream or Malai put the milk inside the refrigerator for 1 hour. After 1 hour you will see the Malai on the milk has become thicker. Now collect the Malai in a air tight container carefully. Like the same way  you have to collect the Malai for 15 days and if you want to keep your cream or Malai fresh then collect and store it in freezer . After 15 days take out the Mali or cream from freezer and wait till it comes to normal temperature.  Now transfer the Malai into mixing bowl or any large container where you can mix it properly. Add half glass of water to the Malai you have collected (normal water ) and st

H ello everyone, hope you all are well during this lockdown period. It's a very difficult time for some people and normal for some. But there is a plus point that I have noticed that new chef's are coming forward. They got a golden chance to spend their precious time with their families. And they are showing their love by cooking for their loved ones. Today I am sharing the bangali style recipe of sharsho wale bhindi. Which was accidentally created by me. I was cooking fish and masala bhindi fry  together like each and every housewives does. And the mustard paste was for the fish, but what happened I don't know I poured the mustard paste in fried bhindi. That's how my sharsho bhindi was created. And believe me it was delicious. :Ingredients: Medium size bhindi or lady finger - 500 gems. Yellow mustard paste - 3 tbsp. 1 large tomato - chopped. 1 inch ginger - Finley chopped. 1 green chilli - finely chopped. Salt to taste.  Coriender powder - 1/2 tbsp. Turmeric powder- 1

Stuffed karela or bitter gourd recipe... For stuffed karela we need 3 big karelas or bitter gourd .  Cut from the center and carefully scrape out the seeds with a help of peeler.  Put them in a bowl and add 3 tbsp of salt and rub the salt all over the bitter gourd nicely and keep it side for 1 hour. After one hour wash off all the salt from the karelas nicely and then deep  fry them on mustard oil until brown. Let's prepare the filling. For the filling we need  one onion finely chopped, one tomato finely chopped, one inch ginger finely chopped and one green chilli finely chopped. Heat another pan, add two tbsp of mustard oil when the oil is hot lower the flame add half tsp cumin seeds, add the chopped onion , tomato, ginger and green chilli in the pan and fry them for one minute. Now add the spices salt to taste, tumeric powder half tsp, coriender powder 1 tsp, red chilli powder according to taste, garam masala powder less than half tsp and amchur half tsp. Fry  for one minute, co

Aloo ke parathe in my style simple and tasty... At first we need to make the dough. For the dough we need one cup wheat flour add salt to taste, less than half tsp of ajwain, and one tsp oil. Now mix them well and start binding the dough by adding water gradually and finish making a soft dough. (the dough need to be soft and stretchy so that while stuffing the dough does not break) cover the dough and rest for 10 to 15 minutes. Now the stuffing, for the stuffing we need 4 potatoes, wash them properly and boil them till soft. After the potatoes are nice and soft, smash them. (In this aloo paratha we are not going to add onions this is a simple aloo paratha which is suitable for breakfast, lunch and dinner. ) Now heat a kadai, add mustard oil 3 tbsp, when the oil is hot add half tsp jeera, two dry red chillies for temparing, now add the smashed potatoes mix well and after fry the smashed potatoes for two minutes and then add  salt one tsp, turmeric powder half tsp, dhaniya powder one tsp

Beson borar jhal... Enjoying this since my childhood...   In a bowl, take 6 tbsp of besan( yes in bangali we call beson😁), salt according to taste, red chilli powder according to taste, turmeric powder less than half tsp, roasted jeera powder one pinch. Now gradually add water and make a smooth batter, the batter should be semi thick keep it aside  Take a kadai or wok, pour mustard oil( bangali cooking is all about mustard oil, I just love the flavor of mustard oil ). Now add less than half tsp of baking or a pinch in the batter and mix well. Now one by one deep fry all the pakodas.  Now on the same kadai take out the extra oil and in the remaining oil in the kadai we will make the gravy.  For gravy preparation we need one large and one small tomato, one green chili turn them into a smooth paste.  Now on the hot oil in the kadai will add one third tsp of methi seeds(fenugreek seeds), after it turns light brown add half tsp jeera and add the tomato and green chilli paste into the kadai