Saturday, 23 January 2016

Recipe of the day: Vegetable Chop

Hello lovely foodies! I’m again here with a new recipe for you! In winter season, we can see several of vegetables in market. Let’s go for a unique snack, made with some colorful veggies! 
I have shared so many snacks before, but most of them were non-veg! And all my vegetarian readers want some veg-snacks! So, I’m going to share the recipe of ‘Vegetable Chop’ – a very popular snack in West Bengal. Here I go…….

Vegetable Chop 



  1. Beetroot-                                2 medium
  2. Carrot-                                    2 medium
  3. Potato-                                    2 large
  4. Green-peas-                             1/2 cup 
  5. Peanuts (roasted) -                  1/4 cup 
  6. Ginger (grated) -                     2 tbsp
  7. Green chili (chopped) -            3-4 
  8. Red Chili Powder-                    1/4tsp
  9. *Roasted Masala Powder:        3teasp 
  10. Cornflower-                             1 cup
  11. Breadcrumb-                           to need
  12. Salt-                                        to taste 
  13. Sugar-                                     1/4teasp
  14. Oil-                                          for deep fry

*For Roasted Masala Powder:


  1. Cumin Seeds -                          1/2 tsp
  2. Fennel seeds -                          1/2 tsp
  3. Coriander seeds -                     1/2 tsp
  4. Clove -                                      6
  5. Green Cardamom -                    3
  6. Cinnamon -                                1/2" stick
  7. Peppercorn -                             12
  8. Red chili -                                 2-3
  9. Bay leaf -                                  1


Roast the all ingredients together and then grind to a fine powder. You can store this powder in an air-tight jar for months. You can use it to make more chops.

For Chops:


  • Cook all the vegetables till they are mash-able. You can use a pressure cooker.
  • Once cooked, drain water and mash the vegetables. Keep it aside. 
  • Now heat 1 tbsp. oil in a Kadhai or Frying Pan.
  • Add grated ginger and chopped green chili.
  • Next, add the mashed vegetables, 3 tsp of roasted masala, roasted peanuts, red Chili Powder, salt and sugar.
  • Mix the mashed veggies with the masala very well and cook until the excess water dries.
The filling
  • When this mixture becomes cool, divide it in equal part and make croquettes or chop. The usual shape is round or oval.
  • Now, make a batter of cornflower and water. The batter should not be very thin.
  •  Dip the chop in the batter and roll in breadcrumbs.
    Before fry
  • In a Kadhai heat enough oil for frying. Once the oil is hot, put the chops one by one in it and fry in hot oil till they become golden brown.
  • Serve hot with tomato ketchup and a salad.


  1. When you cook the vegetables, add 1-2 tbsp of maida for binding if needed.
  2. You can add 1 tbsp of finely chopped coriander leaves and any other vegetables.
  3. You can refrigerate the croquettes/chops for an hour to set the chops. You can refrigerate these for about 4-5 days in a closed container. 

Saturday, 16 January 2016

Recipe of the day: Ras Bara

Hello foodies! In India, ‘Sankranti’ is celebrated in various ways and rituals. It’s poush parban in Bengal, Bihu in Assam, Pongal in . Also, so many festivals like Lohri, Bhigi etc are parts of this harvest season. And, as like all festivals, various foods are one of main part in this festivals. In my house, we also celebrated Poush Parban with so many types of dishes and most of them are deserts. Today, I’m going to share a Bengali, as well as Oriya desert ‘Ras Bara’. We make it for Poush Parban every year. Try it, it’s very easy to make and delicious too much as well………

Ras Bara



  1. Urad (Biuli) Dal -     1/2 cups
  2. Mouri -                    1/2 tsp
  3. Sugar -                    1 cup sugar
  4. Water -                   1 and 1/2 cup
  5. Oil -                         to deep fry


  • Soak urad dal in water for overnight.
  • Grind with minimum water and make a smooth paste.

  • Add mouri to the mix.
  • Heat oil in a kadai. Oil must be steaming hot.
  • Turn heat to medium settings. Make round balls from the batter and deep fry till golden brown.
After Fry

  • Drain oil and soak the fried baras in the sugar syrup 10-15 min. till they turn juicy and soft.


Process for Syrup:

1. In a heavy bottom pan bring 4 cups of water and sugar to a boil. Stir so that the sugar does not get burnt at the bottom.

2. Once it comes to a boil pound, let it simmer on medium flame till its thick.

3. When done, it would be thick and sticky (almost 12-15 minutes). keep this warm.