Cheese Egg Rumble Tumble

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again.

Today I am sharing a healthy and filling breakfast idea. Friends, today I am sharing the recipe for making Cheese Egg Rumble Tumble. This is one of my favourite breakfast options. It is to easy to make and takes only few minutes to prepare. I am sure both the children and the grown ups would love this.

So lets start with the recipe to make Cheese Egg Rumble Tumble.

Ingredients

Eggs 5

Onion 1 small, finely chopped

Garlic 2 cloves, minced

Green chili 1 or 2 finely chopped (optional)

Carrot finely chopped 2 tbsp

Capsicum finely chopped 2 tbsp

Tomato deseeded and finely chopped 2 tbsp

Black pepper crushed 1 tsp or as per taste

Italian seasoning 1tsp

Cheese slice 3

Salt as per taste

Butter 1 tbsp

Procedure

  • Break and take all the eggs into a bowl and whisk a little to make it smooth
  • Place a pan at medium flames and add the butter. Spread it all over the pan
  • Now, add the garlic and green chili and saute for few seconds. Do not let the garlic turn brown
  • Then, add the onion and stir fry until these turns translucent
  • Next, add the carrot, capsicum and tomatoes and stir fry the veggies for 3 to 5 minutes
  • Add salt and black pepper and mix well
  • Then, add the eggs, and increase the flames to medium high. Gently ladle through the egg at regular intervals. Repeat the process until the eggs get scrambled and the mixture gets dry. Again, reduce the flames to medium low
  • Then, add the cheese slices and cover and cook until the cheese melts
  • Open cover, add the Italian seasoning and mix well and then switch off the flames
  • Serve hot Cheese Egg Rumble Tumble with butter toasted bread and enjoy your yummy breakfast.

Baked Roshogolla

Hello my dear friends and fellows!
Welcome back to my space Dish Of Delight once again. In my previous post I have shared the recipe for making soft Roshogolla. Today I am going to share our Kolkata special, the unique Baked Roshogolla recipe. I would suggest all my foodie friends to try this recipe at least once at your kitchen and I am sure you would love the taste of this sweet dish.
So let’s go through the recipe for making Baked Roshogolla.

Ingredients

Roshogolla 12 to 15 pieces
Milk 500 ml + 1/3 cup
Milk powder 1/3 cup
Cardamom powder ¼ tsp
Condensed milk 150 to 200 ml or as per taste
Chopped dry fruits (cashew and pistachios) for garnishing (optional)

Here 1 cup = 250 ml

Procedure

• Make Roshogollas following the steps as I have shared in my previous post ‘Roshogolla’ or else you can also use readymade store bought rasgullas for this recipe
• Take the milk in a heavy bottomed pan and set it at medium high flames. Repeatedly stir and boil the milk until it is reduced to 1/2 of its original volume
• Now add the milk powder to 1/3 cup of milk and stir and mix well so that no lumps of the powder milk remains
• Now, add this milk mixture to the boiling milk, add the cardamom powder and mix well. Stir and boil the milk for 2 more minutes
• Then, add the condensed milk and mix well. Boil the milk for 1 more minute and then switch off the flames
• Now, take a baking tray preferably hard glass tray. Gently squeeze and place the Roshogollas in a single layer in the tray
• Add the prepared milk kheer over the Roshogollas. The milk should remain 1” below the edge of the tray
• Now, bake it in the microwave at 180 degrees for 6 to 10 minutes or until the upper surface of the kheer turns dark golden brown colour. Then, take it out from the oven let it cool down and rest for about ½ an hour.
• Now, garnish it with the chopped dry fruits and serve. Enjoy Baked Roshogolla with your family and friends.


Roshogolla

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. Roshogolla or Rasgulla, by whichever name you may call, is one of the favourite sweet dish for many people. In my early post, I have already shared the recipe for making Gurer Roshogolla i.e roshogolla in gur syrup. Today I am sharing the recipe for making roshogolla in sugar syrup.

So lets start with the recipe for making Roshogolla in sugar syrup.

Ingredients

Full cream milk 1.5 litres

Cooking vinegar/ curd, as per need

Corn flour 1 and ½ tsp

Sugar 1 and ½ cup

Crushed cardamom 3 or 4 (optional)

Here, 1 cup = 250 ml

Procedure

  • Pour milk into a deep bottomed cooking vessel and place it at medium high flames. Stir at intervals and bring it to a boil
  • Once milk starts boiling, switch off the flames and let it cool down a little, but not cold
  • If you are using vinegar, dilute the vinegar by 1:1 ratio with water. Now, add the vinegar or curd to the milk little by little and keep on stirring until milk curdles to form chhena
  • Now strain out the chhena in a clean piece of cloth and keep it hanged for an hour or two. Do not squeeze out the extra water from the chhena or else it will yield hard roshogolla
  • After this, take out the chhena on a flat surface and knead it for 7 to 8 minutes
  • Then add the corn flour and again knead it for 1 or 2 minutes until a smooth texture dough is reached
  • Now take the sugar into a wide mouthed cooking vessel, add 3 and ½ cups of water and place it at high flames. Stir and mix well until the sugar completely dissolves, and bring the water to a boil
  • By the time the water starts boiling, divide the dough into smaller parts of equal size of your choice and roll these between your palms to make chhena balls. While choosing the size of the ball, just remember that it will double its size after getting cooked. There should not be any crack on the chhena balls or else these will break while cooking.
  • Now, once the water starts boiling, drop in the chhena balls into it on by one, but do not stir
  • Cover and cook at maximum flames for 10 minutes
  • After 10 minutes, slightly stir the roshogollas, add the crushed cardamom and again cover and cook at medium flames for 15 to 20 minutes
  • Now, take one roshogolla and drop it into a glass half filled with water. If the roshogolla sinks in the water then your roshogolla is done. Put the roshogolla back into the syrup
  • Switch off the flames and let it cool down
  • Enjoy homemade soft roshogollas with your family and friends.

*I did not use lemon juice to make chhena, as it will require to wash the chhena with water. This in turn will harden the chhena and it will not yield soft roshogollas.


Shorshe Ilish

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again. For us Bengalis, Ilish or Hilsa herring is an iconic fish. Ilish is the first preferred fish for most of the Bengali people. Today I am sharing a very common preparation of this fish in a Bengali kitchen.

So lets start with the recipe for preparing Shorshe Ilish.

Ingredients

Ilish/Hilsa herring fish 800 gram, cut into pieces such that each piece is about 100 gram weight

Green chilies 5 or 6

Mustard seeds 2 tbsp

Posto/khuskhus/poppy seeds 1 and ½ tbsp

Cumin powder ½ tsp

Kashmiri red chili powder ½ tsp

Turmeric powder 1 + ½ tsp

Black cumin seed/ kalonji/ kalo jeere ½ tsp

Salt as per taste

Mustard oil 2 + 1 + ½ tbsp

Procedure

  • Wash clean the pieces of fish and marinate these with 1 tsp each of turmeric powder and salt
  • Soak the mustard seeds and poppy seeds together in 3 to 4 tbsp of warm water for about 15 to 20 minutes and the grind it to a smooth paste along with 2 green chilies and salt as per taste. Do not strain out the soaking water. The paste should be of creamy texture and not runny.
  • In a small bowl take the remaining turmeric powder, cumin powder and red chili powder. Add about 1 tbsp of water and mix well and keep ready
  • Heat 2 tbsp oil in a pan or kadhai at high heat. Let the oil get smoking hot
  • Once heated, gently add the pieces of fish and fry these from both sides just for few seconds, until it turns light golden colour from both sides. Do not overcrowd pieces while frying, rather fry the pieces in batches.
  • Once fried, take out the fish pieces and keep aside, and reduce the flames to minimum
  • In the same kadhai, add 1 tbsp oil and let it get heated for a minute
  • Add the black cumin seeds and saute for few seconds and then, add the turmeric, cumin, red chili powder mixture and stir and roast the spice mix for about 15 to 20 seconds
  • Then add the mustard, poppy seed paste and mix well with the other spices. Keep roasting all the spices for a minute or until oil starts separating from the spices and then add 3/4th cup of water and mix well. Increase the flames to maximum and bring it to a boil
  • Once the gravy starts boiling, reduce the flames to medium low and cover and cook for 3 to 5 minutes
  • Then open cover and add the pieces of fish and again cover and cook for 2 minutes
  • Open cover and flip the pieces of fish. Slit the remaining green chillies and add these to the gravy. Cover and cook for 1 more minute
  • Finally open cover, spread the remaining oil on top of the gravy and switch off the flames
  • Allow it to rest for 5 minutes covered and then serve.
  • Serve Shorshe Ilish with plain rice or pulao and enjoy with your family and friends.

*This preparation is only done using mustard oil.

*After frying the fish if the oil gets burnt, replace it with fresh mustard oil rather than adding fresh oil to the burnt oil.


Fish head Spinach curry

Hello my dear friends and fellows!

Welcome back to my space Dish Of Delight once again.

Today I am going to share a Bengali style spinach curry. In this curry you can also use basale leaves. In that case, add 250 gm of basale leaves along with spinach. This curry could be cooked both way i.e with and without fish head. In case, you cook it without fish head, then skip the use of onion, garlic and garam masala. Rest all the procedure is same as given below.

So, lets go through the recipe for making Spinach fish head curry.

Ingredients

Head of about 1kg size Rohu fish 1 piece (cut into half)

Spinach 500 gm, roughly chopped

Fresh coriander leaves chopped ¼ cup

Potato 1 medium, cut into 1” size pieces

Pumpkin about 200 gm, cut into 1” size pieces

Brinjal 100 gm, cut into 1” size pieces

Onion half of 1 medium size, finely sliced

Garlic 2 cloves, crushed and minced

Green chilli 4 or 5 slit

Panchforan* 1 tsp

Turmeric powder 1 +1/2 tsp

Salt as per your taste

Sugar about ½ tsp or as per your taste

Garam masala powder ¼ tsp

Mustard oil 2 + 1 tbsp

*Panchforan is a mixture of whole spices used in various Bengali curry preparations. It is readily available is stores. You can also mix it yourself at home. Following are the whole spices that are mixed in equal proportions to make Panchforan:

  • Cumin seeds
  • Black cumin or kalonji
  • Mustard seeds
  • Fenugreek seeds
  • Radhuni or Ajmoda or Wild celery seeds

Procedure

  • Marinate the fish head with 1 tsp of turmeric powder and ½ tsp of salt
  • Heat 2 tbsp of oil in a kadhai at maximum flames. Once the oil is heated, reduce the flames to medium high, add the fish head pieces and fry until it turns golden brown in colour. Once fried take these out, further break these into smaller pieces and keep ready for later use
  • In the same kadhai, add the remaining oil and let heat for some time. Then, add the panchforan and the slit green chillies and saute for few seconds
  • Next, add the onion and stir fry until it turns golden brown in colour
  • Then, add the garlic and saute until its raw smell disappears.
  • Then, add all the veggies except the spinach, the remaining turmeric powder and stir and cook for 2 to 3 minutes
  • Add salt and mix well. Cover and keep on cooking the veggies for another 5 minutes
  • Next, add the spinach and mix well with the cooking veggies. Cover and cook at medium flames for about 12 to 15 minutes or until all the veggies are mostly cooked
  • Then, open cover and add the fish head pieces and mix well with the veggies.
  • Add about ¼ cup of warm water if the curry gets too dry and mix well. At this stage, add sugar and adjust salt if needed and mix well
  • Cover and cook for another 2 minutes. Then, add coriander leaves and garam masala powder and mix well
  • Switch off the flames and let the curry rest for a minute and then serve.
  • Enjoy Spinach fish head curry with plain rice with your family and friends.