Sumana's cooking tips tricks

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