Tasty Foodie

Firstly, all you need is a little practice to bring them together and you can make them in no time. Most importantly, these can be made in various shape. Also, they can be served with a multitude of sauces.

Perhaps, the recipe of chicken momo is ready simple for me! Why? Because, once dough and rolling, filling the momos is done then you just need 15mins to bring all the edges of this snack together.

Lastly, streaming the momos is not a rocket science at all. You can use a streamer for a the same or make them without streamer by using a pressure cooker.

Recipe :

• Prep time : 15mins + resting time
• Cooking time : 15mins
• Serves : 4
• Course : snack
• Cuisine : Indian/international

Ingredients :

Momos dough :

• 1 cup refined flour/maida
• Salt to taste
• 1tsp sugar
• Water as required
• 1tsp oil or white vinegar

Chicken filling :

• ½ cup green onion(chopped)
• 1tbsp coriander leaves (chopped)
• Salt to taste
• 1tsp soy sauce
• 1tsp garlic-ginger paste
• 300 GM’s l chicken minces.

Momos chutney :

• 4-5 tomatoes (cut into half)
• 2 dried red chili
• Salt to taste
• 1 cup water
• 1 cup peanuts
• 3-4 garlic cloves
• 1 tsp coriander seeds

Momos soup :

• Chopped onions
• Chopped spring onions
• 1tsp chopped garlic- ginger
• 1tsp white vinegar
• 1 tsp dark soy sauce
• 2 tsp minced chicken
• 1 tbsp butter
• Black papper powder
• Salt to taste

Process :

1. Knead the dough using refined flour, sugar, vinegar or oil and salt. Dough has to be semi soft. Keep aside to rest for 30mins.
2. Meanwhile to make filling in a mixing bowl ads all the ingredients and mix well.
3. Once the dough has finished resting, lightly flour a work surface and roll out the dough into medium size thin disk. Stuff the filling into it, give the desired shape to momo and keep aside.
4. Steam the momos for 15mins in the streamer.
5. Remove and serve immediately with momo chutney.
6. For momos chutney heat oil in pan add tomatoes, red chilies, salt and water. Allow it to cook for 5-6mins.
7. Meanwhile in another pan dry roast peanuts, coriander seed for 2-3mins.
8. Into a blender add tomatoes along with its remaining water, peanuts mixture garlic cloves and blend it into a small paste.
9. Serve this chutney with Momos.

Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. Don’t skip the simple coconut shrimp sauce and the squeeze of lime juice. We love shrimp recipes around here, like shrimp malaicurry, creamy shrimp pasta or shrimp noodles, shrimp fried rice and even shrimp cakes. This coconut Shrimp recipe doesn’t disappoint!

What size Shrimp for Coconut Shrimp? I used medium size Shrimp. I found this to be the ideal size for coconut shrimp to get them perfectly cooked in the center and golden on the outside. Smaller shrimp over cook quickly and larger shrimp tend to burn before the center cooks through. I use shrimp peeled and deveined with tails left on. The tails are optional but they make it easier to bread the shrimp and is a natural handle for eating the shrimp.

Coconut shrimp recipe :

• Prep time – 15 mins
• Cook time – 15 mins
• Total time – 30 mins
• Keyword – coconut shrimp
• Servings – 3-4
• Author – Ms Kamrun of Tasty Foodie

Ingredients for coconut shrimp :

• 15-10 pcs medium size shrimp with tails left on
• ¼ cup all purpose flour
• ½tsp garlic paste
• ½tap salt
• 2 eggs (beaten with a fork)
• 1½ cups coconut flakes
• ½cup bread crumbs
• Vegetable oil
• 1 lime cut into wedges to serve

Ingredients for shrimp dipping sauce :

• ¼cup sweet chilli sauce
• ¼cup tomato sauce

Instructions :

• Rinse shrimp in cold water and pat dry with paper towels
• Set up 3 shallow bowls. In the first stir together ¼ cup flour, ½tsp garlic paste and ½ tap salt. In a second beat 2 eggs with a fork. In the third combine 1½ cup coconut flakes and ½ cup bread crumbs.
• Dredge shrimp in flour, then dip in beaten egg and finally dip in crumb mixture using your hands to press the coconut crumb mixture into your shrimp. Transfer to a platter and repeat with remaining shrimp.
• To fry : place a large pan over medium heat and add enough oil to generously cover the bottom (¼” deep). Once oil is hot, add shrimp and fry 2mins per side until golden brown and shrimp is pink and cooked through. Cook in batches and don’t crowd the pan.
• Stir together ¼cup sweet chilli sauce with ¼ cup tomato sauce. Serve shrimp with dipping sauce and squeeze fresh lime juice over finished shrimp before serving if desired.

Malpoa is the deep fried pan cake. Malpoa taste amazing and generally serve hot. In this recipe I’ll show you how to prepare delicious malpoa at home with easily available ingredient.
            Today I’m prepared malpoa with all purpose flour, semolina, powered milk and sugar, for flavour I added cardamom powder. This very easy and simple recipe to make. First prepare batter then fry malpoa and dunked them in to the sugar syrup.
        For preparing batter add all purpose flour, semolina, cardamom powder, sugar and powered milk in a mixing bowl. Add milk and make moderately thin batter. Leave it for 20mins. Make sugar syrup by using sugar, water and cardamom. For frying malpoa add oil in a deep pan. Pour batter into the hot oil and fry on low medium heat. When it cooked well from both side dip malpoa into the hot sugar syrup.

SHELF LIFE :    Generally malpoas serve hot, these are fried dessert so you can keep them for 2-3days into the fridge, but they taste best when serve hot and freshly made.

Ingredients :

• All purpose flour – 1cup
• Semolina(sooji) – ¼ cup
• Powdered milk – ¼ cup
• Sugar – ¼ cup
• Cardamom powder – 1tsp
• Milk – 1cup
• Oil for frying
• For syrup : 1cup sugar, 1cup water

Making malpoa batter :

• For making malpoa batter take all purpose flour and semolina in a mixing bowl.
• Add cardamom powder, sugar or condensed milk and milk powder.
• We need moderately thin batter for malpoa, so add milk in 2-3 parts. For lamp free batter add little milk at a time.
• Mix all ingredient with whisk, add more milk until you get desired consistency batter.
• Once you get smooth and moderately thin batter, cover and leave it for 1h.

For making sugar syrup :

• Heat a pan add ½cup of sugar.
• Add 1cup of sugar and one green cardamom or ½tsp cardamom powder. Stir until it completely dissolved.
• Don’t allow any thred formation in sugar syrup ( for malpoa we need moderately thin syrup). When sugar dissolve bring it to boil and immediately switch of the heat

For frying and serving :

• For making malpoa, heat oil in a deep pan, give a good mix to batter.
• Take a serving spoon fill with batter and pour batter into the hot oil on low heat.
• To give that perfect round shape move your hand circular motion and pour batter into the hot oil (make small size malpoa).
• Fry malpoa on medium heat, it’ll automatically come on the surface.
• Gently press sides of malpoa and rotate or flip it occasionally.
• When it cook perfectly from both side and turn golden brown, strain and take it out from the oil.
• After removing it from oil immediately drop hot malpoa in hot sugar syrup.
• Flip it 2-3 times so it can be coated and soak sugar syrup nicely.
• Take it out from the sugar syrup. Malpoa is ready, serve hot.

I hope you like this recipe. If you give it a try, come back and let me know how it turn out.

Aloo Singara(Samosa) | Kolkata sweet shop style Samosa | How to make Samosa

Prep time : 45mins
Cook time : 30mins
No. of servings : 2-3 person

Ingredients : here’s what you’ll need,
Plain flour/maida – 2cups
Salt – ½tsp
Cooking oil – 5tbsp
Cold water – ½ cup
Boiled potato – 3-4
Red chili – 2pcs
Panchami phoron – 1tsp
Green chilli – 3pcs
Ginger- garlic paste – 1tsp
Peanut – 2tbsp

For Singara Dough :

1. In a large plate or a bowl take plain flour/ maida, salt, 5tbsp of cooking oil.
2. Mix the flour with your hand till you get a bread crumb like consistency.
3. When you press a portion of the mixture, it should hold together and not crumble.
4. Add cold water as required to make a smooth and tight dough.
5. Rest the dough for 30mins.

For the stuffing :

1. In a pan roast red chilies, panch phoron and grind them using mortar and pestle.
2. Pound 1tsp of ginger- garlic paste and green chilli also using mortar and pestle.
3. Heat 2tbsp of oil, add peanuts, chili-panch phoron, green chilli-ginger- garlic paste mix, half boiled potato cubes and salt to taste.

Frying Singara :

1. Heat oil over medium heat.
2. Turnover frequently and maintain low heat. Enjoy!😋

Happy Cooking with Tasty Foodie😃
Enjoy my Recipes

#AlooSingara #AlooSingaraRecipes #kolkataSamosa

Website : http://msknahar.home.blog

YouTube : https://www.youtube.com/channel/UCD9G05CPBgQId–q9zayPV_g

Facebook : https://m.facebook.com/112917933451954

Cookpad : https://cookpad.com/in/users/18723468?token=AY9TYPENNoCQZyVwLR2bmuT

Categories : Dessert, snack, non spicy.                                                    Made with : butter, cinnamon powder, oil, dry yeast, flour, milk, salt, sugar.

Hello everyone, let’s twist with twisted doughnuts! Cooking is fun!😃
Today I’m going to introduce you to one of my favourite dessert-snack, something you can still find in many Korean bakeries and being sold on Korean streets today. It’s called twisted Korean doughnut or kkwabaegi.
Try these out and let me know how it goes!
#Categories : dessert, snack, non spicy.

Twisted doughnuts recipe :

• Course – dessert
• Cuisine – Korean
• Skill level – easy
• Serving – 3-4
• Keyword – kkwabaegi, twisted Korean doughnut
• Prep time – 20mins
• Cooking time – 15mins
• Total time – 35mins
• Author – Ms Kamrun

Ingredients needed :

• 3 cups all purpose flour (maida) for doughnuts
• 2tbsp butter
• 2tbsp dry yeast
• 5tbsp sugar
• 1cup milk
• ½tsp salt
• Oil for frying
• ½tsp cinnamon powder

Direction :

Make the coating : add 2tbsp powdered sugar and the cinnamon powder to a plate and mix well and set aside.

Make the dough :

• fully melt the butter in a saucepan over medium heat. Remove from the heat and add milk, the rest of 3tbsp sugar and salt. Crack an egg into the saucepan and mix well. Add the yeast and stir. Let it sit for 5mins.
• Transfer to a large bowl. Add 3cups flour and mix well with a spoon. When everything is well mixed, use your hand to knead the dough for a few mins and shape it into a big lump. Cover with plastic wrap.
• Let the Dough rise until it doubles in size, usually about 1 h to 1½hours.
• Deflate the gas with your hand and knead the dough for a few mins until it’s soft and smooth. Cover with plastic wrap again and let it sit for 30mins to 1h until it doubles in size again.
• Roll out the doughnuts : uncover the dough and knead it for a few mins. Put 2tbsp of flour on the corner of your cutting board to use for dusting. Divide the dough into equal pieces.
• Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long. If it’s sticky, sprinkle some flour on the area you’re working in. When you roll out the dough, move one and upward and the other downward so that the rope is twisted in between your hands as you roll it.
• Take the Dough off the board, hold it aloft, and bring the ends together. The tension in the dough will twist as it hangs. You can add as much tension as you like, but I think the best looking twisted doughnuts has 3-4 twist in it.
• Place the twisted dough on a floured cutting board or tray. Repeat with the rest of the pieces of dough.
• Let the doughnuts expand for about 30mins. 15mins in gently flip each doughnut over with your hands so the bottoms don’t get flat and add sides expand nice and round.
• Fry the doughnuts : heat up oil in a deep fry pan over medium high heat, then gently set each doughnut into the hot oil by hand. Be careful not to get your hands too close to the oil. Add as many pieces to the oil as your deep fry pan will allow, enough so the doughnuts can sit in the oil without pushing against each other.
• Cook for about 5mins, occasionally gently flipping them over with tongs, until they get crunchy outside and are evenly golden brown.
• Strain the cooked doughnuts. Put them in the plate with the sugar-cinnamon mixture and mix them well. This’s the best done when the doughnuts are still warm. Repeat this with all the doughnuts until they’re all cooked and coated.
• Serve hot. You can fridge any leftovers for up to a month. To rejuvenate them, take them out of the fridge and thaw at room temperature for 5-10mins before serving.

          Milk cake is classic Indian sweet dish. It’s prepared with only two ingredient, milk and sugar. It has very soft and mouth melting texture. This mouth watering delicious dish taste best when you have them freshly made. Milk cake generally prepared at home during festivals. It’s very simple to make and can be prepared with easily available ingredient. Recipe is little time taking but you can make it perfect in your first attempt. In this recipe I’ll show you how you can prepare this simple and delicious dish at home step by step.

Shelf Life and Storing :

As it’s purely milk product, it doesn’t have good shelf life, so consume it within 2-3days, always store it to fridge to a close box.

Milk Cake recipe step by step :

Course – Dessert Cuisine – Indian Keyword – Milk Cake, Indian dessert, Mawa Cake, Kalakand recipe, preparation of milk cake, milk cake recipe.

Ingredients :

• 2cup sugar
• 2litre milk
• 2tbsp clarified butter/ghee
• ½tbsp lime juice

Instructions :

1. Heat a deep big pan and add 2liters of milk.
2. Stir occasionally and take it to boil.
3. Cook milk on medium heat and reduce it to the half.
4. Continuously cook on medium heat and reduce it to the ⅓rd and then ¼th.
5. When milk is reduce to ¼th and thicken, add ½tbsp of lime juice.
6. Stir continuously on low heat, b’coz of lime juice it’ll start curdle.
7. Stir continuously when milk thicken add 3tbsp of sugar.
8. Let it simmer on low heat and mix with spatula until sugar dissolve completely.
9. Add rest of the sugar(2tbsp) and mix until sugar dissolve.
10. Now add 2tbsp of clarified butter/ghee, mix it well on medium heat.
11. Stir continuously and again add 1tbsp of clarified butter/ghee.
12. Mix until mixture become thick and comes together.
13. Now transfer mixture to greased baking tray. If you don’t have baking tray use any small container and grease it with clarified butter/ghee.
14. Gently sake and slightly tap it against kitchen counterpart so it can set properly.
15. Cover and leave it for 30mins so it can set.
16. After 30nins uncover and take it out from baking tray by flipping it to any flat surface.
17. Start cutting it to the desired shape and size.
18. Delicious milk cake or Kalakand is ready.         TAGS : festival sweet how to make Kalakand how to make milk cake Indian dessert Indian sweet Kalakand recipe Mawa Cake recipe Quick Indian dessert

Chingri Malaikari is a signature prawn delicacy prepared with jumbo prawns and coconut milk. Before going further with the recipe, let me tell you this dish has its origin outside of Bengal and even India. Yes, you read it right. I’ll talk about the same below.

My Chingri Malaikari Memories!                                                     I remember making it for the first time when I was 13 or 15 years old. Though I have cooked it several times after that. However, my grandmother, mother and aunt used to cook an entire Bengali course. I loved to see them cooking the delicacies. I finally entered the kitchen when I was 13 or 15! It was Chingri Macher Malaikari that I cooked. From then I prepared this numerous times with the same recipe! I was waiting to post it in my food blog and what could have been better than posing Chingri Macher Malaikari as the first post of my blog and yes, today I’m open for any positive and negative comment with an open heart.

The Origin of Prawn Malaikari!

Anyway, let me know comeback to Chingri Macher Malaikari. This’s a classic preparation with prawns and flavored with coconut milk! We Bongs are very good at changing the names for the ease of our pronunciation. Chingri Malaikari is one of the greatest example this name changing game where Malaikari is actually ‘Maloy curry’. A prawn curry flavored with coconut milk into a signature Bengali dish known as Chingri Macher Malaikari.

Here’s how to I make Chingri Malaikari at home!

Chingri Macher Malaikari
Author : Ms Kamrun
Cuisine : Bengali
Recipe type : Fish
Prep time : 30mins
Cook time : 30mins
Total time : 1h

Ingredients :

• Jumbo prawn/galda chingri- 10-15(if not available medium-sized shrimp can also be used)
• For tempering: whole cinnamon- 1
• Dried red chili- 2
• Cardamom- 2
• Clove- 2-3
• Bay leave- 2
• For making the gravy : coconut milk- 2cup
• Onion- 3
• Tomato- 2
• Ginger and garlic paste- 1tsp
• Bengali garam masala powder- 1tsp
• Cumin powder- ½tsp
• Turmeric powder- 2tsp
• Red chilli powder- 1tsp
• Suger- 2tsp
• Salt to taste
• Mustard oil- 4tbsp
• Ghee/clarified butter- 1tbsp

Instructions :

1. Prawns with the shell work best for Chingri Malaikari.
2. Wash prawns thoroughly and devein each and every prawn before cooking.
3. Now rub some salt and turmeric powder to the prawns and leave those for 15mins.
4. Make a smooth paste of onions and tomatoes separately.
5. Heat the oil in a deep vessel.
6. Fry prawns one by one without tempering the shell in medium flame until the prawns turn pink in color.
7. After straining the prawns from the hot oil add half of the ghee in the oil.
8. Temper the ghee-oil mixture with cinnamon, dried red chilli, cardamom, clove and bay leave.
9. Now add onion paste to the tempering. Cook for around 3-4mins or till the paste cooked properly and turned pinkish-brown in color.
10. Add tomato paste and again cook for 1min.
11. Add ginger and garlic paste and cook for 1min.
12. Now add turmeric powder, sugar, salt, red chilli powder, cumin powder and half of the garam masala powder to the mixture.
13. Cook for 5mins in low flame until oil separates from the mixture. If required add 1tsp of water in between.
14. Now add coconut milk to the mixture and mix properly and bring it to boil.
15. Finally, add fried prawns to the gravy.
16. Cover the pan with a lid and cook for 15mins in low flame till the gravy thickens to a medium consistency.
17. Add remaining garam masala and ghee to Chingri Malaikari and mix properly.
18. Give the dish a rest of 5mins before serving.                                                                                     Notes : You can use frozen prawn in case shelled prawns are not available. I have used extract the milk from raw coconut. You can use store bought coconut milk.  

                                                       Have you tried the Chingri Macher Malaikari recipe from Tasty Foodie!                              

                   Do let me know how it came out. Also I would love to see a picture of the same which you can share here on kamrunnahar8444@gmail.com