Category Archives: Favorite Savories

French Toast

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Bread dipped in egg mixture and fried – a very tasty and delicious snack

Servings: 2 | Time To Prepare: 15 minute | Submitted By: Chitra Nag

Ingredients

  • 4, Egg
  • 4, slices Bread
  • 1, chopped Onion
  • 1/2, tsp (grated) Ginger
  • 4, chopped Green Chili
  • to taste Salt
  • a pinch Turmeric powder
  • 1/2, cup Cooking Oil
  • 1, tbsp  Milk

Instructions

  1. Cut each slice of bread diagonally.
  2. Beat eggs. Add chopped onion, ginger, green chili, milk, turmeric powder and salt.
  3. Heat oil in a non stick frying pan. Dip each piece of bread in the egg mixture (ensure well covered) and deep fry till light brown.
  4. Serve hot sprinkled with pepper powder and salt as required along with tomato sauce.

Ratings

ADMIN (9/13/2002)….Turmeric is used for color and also it brings a good taste. If you want you can skip it also.

tanuka (9/12/2002)….why turmeric?

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Phool Kofi Bhaja

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Cauliflower deep fried in a special batter. Nice and crunchy. Another Bengali specialty. Can be eaten just like that or as a side dish with lentil and rice.

Servings: 4 | Time To Prepare: 30 min | Submitted By: Chitra Nag

Ingredients

  • 1, large Cauliflower
  • 1, inch (grated) Ginger
  • to taste Salt
  • 2, Green Chili
  • 1, cup Rice Flour
  • 1/2, tsp Red Chili Powder
  • 1/2, tsp Turmeric powder
  • 2, cup Cooking Oil

Instructions

  1. Separate florets of Cauliflower. Wash. Boil water in a large pan. Add grated ginger, salt and green chili. Put cauliflower florets in boiling water. Ensure that Cauliflower florets are only half cooked. Remove cauliflower florets into  a strainer to drain out the water. Allow to cool.
  2. Prepare the batter :- Mix rice flour with just sufficient water to make the batter of thick consistency. Add salt, turmeric powder and red chili powder and mix thoroughly.
  3. Heat oil. Dip each cauliflower florets in the batter and deep fry till golden brown. Serve hot.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Chicken Patty

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Good and Easiest Side Dish for dinner/lunch or evening snacks. A must try one.

Servings: 10 | Time To Prepare: 35 min | Submitted By: Atasi Das

Ingredients

  • 1/2, lb, minced Chicken
  • 1, tbsp Soya Sauce
  • 1/2, tbsp Garlic
  • 1/2, tbsp Ginger
  • 10, pc, sliced Green Chili
  • 1, medium, finely sliced Onion
  • 1/4, tbsp Turmeric powder
  • 2, tbsp Cooking Oil
  • 2, small Potato
  • 1/2, tbsp Chicken Masala
  • to taste Salt
  • 1, packet Puff Pastry Sheet

Instructions

  1. Heat Oil in a pan. Mix ginger-garlic paste with the onion and fry till brown.
  2. Cut potatoes into small pieces and fry with the onion. Add salt.
  3. Mix the small chicken pieces/minced chicken with the fried potato and onion. Add turmeric powder, chicken masala, Soya sauce and green chilies. Fry till brown.
  4. On the side, cut the pastry sheet into small square pieces (3 inches).
  5. Fill estimated amount of the fried chicken inside each square pastry piece and fold into a triangular shape.
  6. Put the pieces onto an aluminum tray and bake at 375 deg F for 14-15 mins. Remove before they get dark brown.
  7. Serve with pudina chatni, chilly sauce, tomato sauce, anything. Enjoy. You might as well try with any dry vegetable/egg/chicken recipe you cook.

Ratings

radha_g (6/2/2004)….very nice!i am in usa but the dish reminded me of my ‘monginis’ days

darlingzee (9/7/2002)….This is a great recipe for snack lovers. I tried it out and it was very tasty. I am using it with chicken and spicy spinach filling, it turns out great.

bukun (9/6/2002)….Excellent. Try it out. I used the pepridge farm pastry sheet.

 

Kumro Phool Bhaja

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Pumpkin flowers fried in a batter. A crunchy fried starter

Servings: 4 | Time To Prepare: 20 minutes | Submitted By: Priyanka Nag

Ingredients

  • 24, pc Pumpkin Flower
  • 1, cup Maida/Rice flour
  • 1, tsp Turmeric powder
  • 1, tsp Kalonji (Kalo Jeera)
  • 2, tbsp Poppy seeds (Poppy seeds)
  • to taste Salt
  • 1, tsp Sugar
  • 1, cup Cooking Oil

Instructions

  1. Clean each flower, remove the stem and stuff one flower into another so as to make twelve such.
  2. Knead maida with one tea spoon oil and salt. Add just sufficient water to make a thick batter or add water to rice flour and make a thick batter. Add Kalo Jeera (kalonji/onion seed), turmeric powder, poppy seeds, salt and sugar to the batter and mix thoroughly.
  3. Heat oil. Deep each flower into the batter and deep fry one by one.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

Scotch Eggs

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A tasty snack made of minced meat ball stuffed with boiled egg. It can be eaten as a snack or can be used to make Nargisi Kofta.

Servings: 4 | Time To Prepare: 1 hr | Submitted By: Shantanu Nag

Ingredients

  • 1, lb, minced Meat (lamb or goat)
  • 1/2, cup Bengal Gram
  • 2, small Onion
  • 1/2, inch, chopped Ginger
  • 6, pods, chopped Garlic
  • 1, tsp Red Chili Powder
  • 1, tsp Cumin Seeds
  • 1, tsp Coriander Seeds
  • 1/2, tsp Turmeric powder
  • 4, chopped Green Chili
  • 4, whole Cardamom
  • 1, inch Cinnamon
  • 8, Cloves
  • a pinch Nutmeg powder
  • 4, flakes Mace
  • 3, Bay Leaf
  • 8, Peppercorns
  • 1, tsp Salt
  • 12, Almond
  • 1, cup Water
  • 4, stalks Cilantro
  • 3, chopped Green Chili
  • 1, beaten Egg
  • 4, hard boiled, cut unto half lengthwise Egg
  • 1, cup Cooking Oil

Instructions

  1. Put all the ingredients from meat to water in pressure cooker and cook until 5 or 6 whistles. Else you can also cook in a pan for about 25 to 30 minutes till well done. Ensure that the meat mixture is not too dry and not too watery.
  2. Cool and remove and grind the mixture to a fine paste in an electric grinder. Check that the mixture is just about dry before removing from the pressure cooker. If you find too much watery then cook without lid for a few minutes till the meat mixture is little dry.
  3. Mix chopped cilantro/green coriander leaves, green chili chopped and one egg with the meat mixture.
  4. Take a handful of the mashed meat and make into round shape and then flatten each ball in the palm of your hand. Put half of the boiled egg, and cover it with mashed meat. Cover the egg with the meat properly. Keep aside. Make eight of the scotch eggs.
  5. Heat oil in a kadai (pan), and deep fry the scotch eggs in medium heat 3 to 4 at a time, till it turns brown.
  6. To make the Nargisi kofta, refer to the Curry for Mutton/Nargisi Kofta. Serve with pulao or Nan.

 

Onion Pakoras

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Fried onions pakora makes tasty evening snack

Servings: 4 | Time To Prepare: 1 hr | Submitted By: Chitra Nag

Ingredients

  • 3, chopped Onion
  • 1/2, cup Gram Flour
  • 1/4, cup Sooji/Rava
  • 2, tbsp Rice Flour
  • 5, chopped Green Chili
  • to taste Salt
  • 1/2, cup, chopped Cilantro
  • 1, tsp Red Chili Powder
  • 2, tbsp Ghee
  • as reqd. Water
  • 5, leaves Curry Patta
  • 1, cup   Cooking Oil

Instructions

  1. Mix onions, green chilies, besan, rice flour,  rava, salt, coriander leaves, curry leaves, chilly powder adding  water first as  needed  till it forms a thick dough consistency.
  2. Heat oil.  Drop the dough in small droppings fry till golden brown. Serve hot with tomato sauce.

Beguni

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A delicious and mouth watering snack made of eggplant – a favorite for all-time and anytime

Servings:  | Time To Prepare: 20 min | Submitted By: Chitra Nag

Ingredients

  • 1, cut into thin slices Eggplant
  • 1, tsp Turmeric powder
  • to taste Salt
  • 1, cup Gram Flour
  • as reqd for making the batter Water
  • 1/2, tsp Onion Seeds
  • 1/2, tsp
    tsp Red Chili Powder
  • 1, cup Cooking Oil
  • 1/2, tsp Baking Powder

Instructions

  1. Cutting the eggplant properly is very important. First cut the eggplant into 2 pc lengthwise from middle. Slice each eggplant pieces sidewise into about 1/8 inch thick half moon like slices.
  2. Prepare the batter: Mix besan in just enough water (add slowly as required) to make a batter of semi-thick consistency. Whip the mixture well to make a smooth batter.
  3. Add salt, turmeric powder, red chili powder, kalonji (onion seeds) and baking powder to the batter. Mix properly.
  4. Heat oil. Dip each eggplant pieces into the batter and deep fry. Serve hot as snack with tea or as a starter for dinner.

Ratings

indu10 (5/8/2004)….iwill try this recipe soon

bukun (5/30/2003)….This is a very tasty snacks. Make sure to whip the batter in step 2 for sometime so that it is fluffy. This will make the Beguni’s very crispy and delicious.