ভেজিটেবল টেম্পুরা

উপকরণ: 

আলু একটি (বড়), গাজর একটি, ক্যাপসিকাম একটি, বেগুন একটি, টেম্পুরা ব্যাটারের জন্য ময়দা আধা কাপ, কর্নফ্লাওয়ার আধা কাপ, ডিম একটি, লবণ স্বাদমতো, লাল মরিচের গুঁড়া চার ভাগের এক চা-চামচ, গোলমরিচের গুঁড়া চার ভাগের এক চা-চামচ, বরফ-ঠান্ডা পানি চার ভাগের এক ভাগ কাপ বা কিছু বেশি, তেল ভাজার জন্য।

প্রণালি: 

প্রথমে সবজিগুলো লম্বা আঙুলের মতো আকারে কেটে নিন। এবার এগুলো ধুয়ে পানি ভালোমতো ঝরিয়ে নিন। অন্য একটি পাত্রে তেল বাদে বাকি সব উপকরণ মিলিয়ে টেম্পুরা ব্যাটার তৈরি করুন। এবার সবজির স্টিকগুলো একটি একটি করে মিশ্রণে ডুবিয়ে গরম তেলে ভেজে তুলুন। সস বা যেকোনো চাটনি দিয়ে পরিবেশন করুন।

সংগৃহীত : প্রথম আলো

Quick Caesar Salad

Ingredients :

4 piece cooked boneless chicken sliced ( Crispy chicken, Fried fresh or leftovers)

½ Cup or enough Mayonnaise

2 tbsp Lemon juice

1 tbsp Worcestershire sauce

50g grated Parmesan (optional)

1 garlic clove, crushed

Crushed Pepper (to taste)

Salt (to taste)

50g crouton or toasted bread pieces

1 large lettuce or 4 Little Gem, ripped into pieces

Tomatoes, Avocado ( Optional for garnish)

Method :

1. In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season.

2. When ready to eat, add the chicken slices, croutons and lettuce.

3. Mix well and sprinkle with extra Parmesan.

4. Garnish with Tomatoes, Avocado if you like.

Crispy Fried Prawn

Ingredients:

• 25 to 30 medium sized prawn
• Corn flour (as required)
• 2 tsp. Ginger-garlic paste
• 1 tsp. Soy sauce
• ¼ tsp. Pepper powder
• 1 tsp. Chilli powder
• 1 tbsp. Vinegar
• Oil for frying
• Salt as per taste

Method:

1. Shell the prawns carefully so that the tails are left unbroken. Devein and rinse the prawns with water. Pat them dry.

2. To the prawns, add all the ingredients except oil and corn flour. Toss thoroughly and marinate for 1/2 hour.

3. Now add as much corn flour as is required to absorb all the moisture.

4. Take oil in a frying pan and heat it. Take a few prawns at a time and fry them in moderately heated oil.

5. Serve at once.

Crispy Prawn with Semolina

Ingredients:

• 20 king prawns
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 3 green chillies chopped fine
• 1/2 tsp freshly ground pepper
• 1 tbsp lime juice
• 1/2 cup rice flour
• 2 eggs
• 250 gms bread crumbs
• 250 gms suji (semolina)

Method:

1. Clean the prawns, devein and wash. Pat dry.
2. Mix the ginger garlic, green chillies, lemon juice, salt and pepper together and marinate the prawns in this mix for 3-4 hours.
3. Mix the flour and egg together in a bowl and blend to remove any lumps.
4. Mix the bread crumbs and suji (semolina) together in a flat plate.
5. Dip the prawns in the batter, then roll in bread crumb-semolina mix to coat nicely and deep fry till golden.
6. Garnish with a squeeze of lemon and serve hot with ketchup.

Broccoli Pakora / Fritters

 Ingredients :

• 1 medium size broccoli

• 1.5 cup gram flour

• ½ tsp turmeric powder

• 2 dashes asfotedia

• ¼ tsp red chilie powder

• ½ tsp coriander powder

• ½ tsp roasted ground cumin

• Water - as needed

• Salt

• Oil for deep frying

 Method:

 1. Cut the broccoli into florets and slightly trim the stem.

 2. Mix gram flour and spices together and add water to make the batter , not too thick but not watery .

 3. Heat enough oil in a wok on a medium flame.

 4. Dip each broccoli floret in the batter making sure it is coated from all sides and drop in hot oil. Fry them till they turn golden in color.

 5. Drain on paper towels and serve with sweet chilli sauce.

Vegetable Pakora / Fritters

 Ingredients :

• 1cup chickpea flour (Besan)

• 1 tsp Ground fried cumin

• 1 tsp ajwain

• 2 chopped green chillies

• 1/2 cup water

• 1 carrot grated

• 1 onion sliced

• 1/2 cup sliced cabbage

• 1 capsicum sliced

Method :

 1. Mix the chickpea flour, cumin , ajwain, salt and water.

 2. Add the vegetables and mix in evenly.

 3. Heat some oil in a deep pan and deep fry the mixture .

 4. Serve them hot and crispy with tamarind or mint chutney .

Crispy fried chicken wings

Ingredients :

• 10 pieces of Chicken wings
• 1 tsp of Ginger paste/ ginger powder
• ½ tsp Garlic paste/ garlic powder
• ½ tsp of crushed green chilli (optional)
•  ¼ tsp crushed Black peppercorn
• 1 tbs of Soy sauce
• 2 tbs of Corn flour
• ½ cup of flour
• 1 tsp Baking powder
• 1 Egg beaten
•  Oats or bread crumb or crushed puffed rice
•  Salt
•  Oil for deep fry

Method :

1. Add ginger paste,garlic paste,crushed green chillies,crushed black pepper,soy sauce and salt to the wings. Mix all with the wings properly and marinate it overnight or atleast 2 hours.
2. Now add flour,corn flour,baking powder with the wings and mix well.
3. Heat oil in a pan.
4. Deep the wings in egg and after that round it inside the crushed oats, puffed rice or bread crumb. Fry both side until deep brown. 
5. Fry in lower medium heat. Remove them from the pan and place on a kitchen tissue to soak extra oil.
6. Serve hot.

Lentil Fritters

Ingredients :

•   1 Cup Red Lentils
•   1 Large onion (chopped)
•  3 Chillies (chopped)
•  ½  Tsp Turmeric powder
•  ½  Tsp Cumin powder
• 1 handfull Coriander leaves (chopped)
•  1 Tbsp Rice Flour (optional)
•   Salt to taste

Method :

1. Soak the lentils for overnight and drain water thoroughly.
2.  Place in a blender or use a hand blender and make a coarse paste. (Do not over blend )
3. In a bowl, add the lentils with the chopped onions, turmeric powder, cumin powder, rice flour coriander and the green chillies, mix well.
4. Heat a pan on medium heat and add oil, get ready to deep fry the fritters.
5. Take small amount of the lentil mixture and drop it slowly in the hot oil.
6.  Fry until golden brown.
7.  Place on a plate lined with kitchen paper to drain any excess oil.
8. Serve hot and enjoy!

Nimki

                             

Ingredients:

• Flour- 1cup
• Clarified butter/ghee- 2 Tbs
• Baking powder -1/4 ts
• Salt-1/4 ts
• Sugar-1/2 ts
• Nigella seed-1/4 ts
• Warm water- 4 Tbs or as needed
• Oil- for deep fry

Procedure:

1. Take flour, baking powder, nigella seed, salt and sugar in a mxing bowl. Add ghee and mix it well so that it incorporated into the flour.
2. Now slowly add water and mix. Make a nice smooth dough and divide them into small ball.
3. Spread some oil on your rolling board and make ruti from the dough. Make your ruti little thinner than usual ruti. Now cut it into diamond shape or square shape.
4.  Heat oil in a pan to a medium heat.Put one nimki into the oil, if it sit on the bottom and puffs up, then your oil is hot enough. Now put few at a time and carefully fry them to nice golden color on both side(Do not hurry in frying otherwise it will not be crispy enough). When frying is done, take it out on the paper towel to soak the excess oil.
5. Now enjoy it. You can preserve it in a airtight container in room temperature(allow them to cool before preserve).

Khejur Pitha

Ingredients:

• Semolina/Shuji- 1 cup
• Flour -1/2 cup
• Egg- 1
• Sugar - 1/4 cup or your taste
• Salt - 1/8 ts
• Clarified butter/Ghee/oil- 1 Tbs
• Baking powder- 1/4 ts
• Warm milk- 4 Tbs
• Oil - for deep fry

Procedure:

1. Take shuji, flour, sugar, salt, baking powder and ghee in a large bowl, and mix it well.
2. Now add the egg and knead the dough. If dough is too dry spread milk and knead it. Dough must not be too dry or too soft. It should be soft enough so that you can make balls with that. If it is not necessary do not use milk.
3.  Make small balls from the dough.
4. Take one ball and shaped it like an egg, then spread it on top of a colander thinly and start to fold from one end and finish it to another end and close it.
5. In the same process make all the pitha.
6. Now heat oil in a pan.
7. When oil is heated enough, add 3/4 pitha into it, stir it and fry it slowly until it turns to deep golden brown all over and then take it out from oil to a paper tissue. Do not make it hurry otherwise your pitha will remain uncooked inside.
8. Fry rest of the pitha in the same process and serve it.
9. You can preserve this pitha in a airtight box for 2/3 weeks. To preserve make sure your pitha is cool down.

Palak Pakora

Ingredients:

• Palak / spinach - 1 cup finely chopped
• Onion – ½ finely chopped
• Chickpea flour  - 1 cup
• Rice flour - 1 tbsp
• Ginger 1/2 inch piece
• Green chilies - 4
• Coriander Powder - 1 tsp
• Cumin Powder - 1/2 tsp
• Ajwain/ Carom seeds - 1/2 tsp
• Chaat Masala -1/2 tsp
• Salt to taste
• A pinch of baking Powder
• Turmeric powder - 1/2 tsp
• Oil for frying

Method:

1. Peel and chop ginger and cut green chilies in to small pieces and grind in to a paste.
2. In a big mixing bowl add chickpea flour and rice flour, salt to taste, turmeric powder, ajwain, ground paste, coriander powder, cumin powder, chaat masala, baking powder and chopped spinach and make a dumpling batter with the help of very little water if required.
3. Now heat oil in a deep frying pan and drop small amount of the mixture and fry till nice golden color.
4. Remove from oil and drain on paper towel to remove extra oil.
5. Serve hot with tomato sauce or green chutney.

Deep Fried Onion Rings

Ingredients:

• 3 large Spanish onions
• 1/2 cup flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon sweet mustard
• 1/2 teaspoon baking powder
• 1 egg, well beaten
• 1/2 cup milk
• cooking oil for deep frying 

Method:

1. Wash and peel onions, cut into 1/4-inch thick rounds.
2. Separate rounds into rings.
3. In a bowl, combine flour, seasonings, and baking powder.
4. In a measuring cup, whisk together egg and milk.
5. Add milk mixture to dry ingredients, blending well. Dip onion rings into batter and fry until golden brown, turning to brown both sides.
6. Remove to paper towels or brown paper bag to drain thoroughly.
7. Sprinkle with a little salt before serving and serve with salsa sauce.

Note: Spanish onions are the best for this recipe as they have a mild, sweet flavour - but you could use red onions if preferred.

Bhel puri

Ingredients:

• 1 cup Puffed Rice
• 1/2 cup chopped Tomato
• 1/2 cup chopped Onion
• 1/4 cup chopped Coriander Leaves
• 1/2 cup boiled and mashed Potato
• 4 chopped Green Chilli
• 1 tblsp chopped Ginger
• 1 tblsp Garam Masala
• 6 tblsp Tamarind Chutney
• 6 tblsp Coriander Leaves And Mint Chutney
• 1/2 cup Nimkis
• 1/2 cup Sev
• 1/2 cup Gol gappas
• 2 tblsp Lime or Lemon Juice

Method:

1. Mix the puffed rice, tomatoes, onions.
2. Drain the water from the grated potatoes and mix that as well.
3. Mix all the ingredients under seasoning and add to this.
4. Lightly crush and add the nimkis and golgappas.
5. Add the sev and kaara pusa directly and mix well.
6. Finally garnish with coriander leaves and lemon juice.
7. Serve immediately.