KOLKATA STYLE EGG ROLL

Egg rolls are quite the popular Kolkata Street Food item. Normally made using All Purpose Flour (Maida), I’ve used a Whole Wheat Chapati as a base here, to roll the egg fillings in. I will share the flaky Maida Paratha recipe as well, if you like it that way, but the whole wheat base tastes equally good and it’s definitely the healthier of the two.

Egg Rolls can be eaten for Breakfast, Lunch, Dinner or even served as a mid-evening Snack. In Mumbai, the only time I’ve tried Egg Rolls were at Durga Puja pandals which had at least one stall serving them. I haven’t eaten the authentic egg roll from Kolkata because well, I haven’t been to Kolkata but my husband, Akhilesh was born and raised there and if he said it tasted a lot like what he ate in his childhood, I guess my recipe will be a hit at your home as well.

Kolkata Egg Rolls can have different kinds of fillings, but I stuck to the very basic which has just 4 ingredients but tastes fabulous. It’s such a burst of flavours while using minimal ingredients. I don’t use Ketchup in this recipe, so this is diabetic friendly as well.  I don’t recommend using any sweet sauce even if you can eat sugar.

INGREDIENTS
1 Whole Wheat Chapati or
*FOR FLAKY WRAP :
1/2 Cup All Purpose Flour
1/4 Tsp Sugar
1/4 Tsp Salt
1 Tbsp Oil/Ghee
Warm Water to Knead

*FOR FILLING
2 Eggs
1 Chopped Green Chilli
1/2 Thinly Sliced Onion
2 Tbsp Mustard Sauce (Kasundi)/ Mustard Base Pickle
Salt as per taste
Lemon Juice (Only if your Mustard Sauce isn’t Sour)
Pepper (Optional)

METHOD

FLAKY PARATHA RECIPE

  • I used a plain Wheat Chapati made with just Whole Wheat Flour, Salt and Water. You need to knead this into a dough ball and roll into a wrap and place over a hot pan until both sides are brown and cooked thoroughly.
  • If you are interested in making a flaky wrap, follow the below method:
  • In a mixing bowl, add the flour, salt and sugar. Give it a mix and then add in the ghee or oil. Using your hand, mix the ghee or oil nicely, so that it forms a crumbly texture. Now pour warm water, little by little and form a soft pliable dough. Shape the dough into a ball, rub a little bit of oil and cover it with a cloth for 30 minutes.
  • To prepare the layered paratha, divide the dough into portions (if you’ve made a bigger batch of dough) and shape the portions into small dough balls. As you work with one dough ball, make sure you cover the rest with a clean cloth, preferably damp. Roll the dough ball into a very thin almost transparent chapati. The shape doesn’t really matter.
  • From the edge of one side, make small pleats by folding the rolled dough, like you’d make a japanese paper fan but one above the other, like a horizontal tower. Now swirl the pleats to form a circle. Tuck in the ends well. It will look like a distorted disk.
  • Cover and keep the dough ball for 5-10 mins and then roll it out into a big circle.
  • Let a skillet heat up and then place the rolled out paratha. Let it cook well while continuously rotating the paratha and then flip it.
  • Drizzle a little ghee, gently press and cook for another minute. Make sure to press the edges as that area takes more time to cook. Flip and cook again for a minute. Continue flipping and cooking until you see golden brown spots all over. Take it off the skillet and keep aside in a roti box and roll out the rest in a similar fashion.

EGG ROLL RECIPE

  • On a skillet or pan, heat a little oil or gheed and spread it evenly.
  • Now place your Whole Wheat Chapati (Roti) or Flaky Maida Paratha in the pan. Lower the flame.
  • Now break 2 eggs on top of the Roti/Paratha and with a Spoon break the yolk and spread it out a little. You need to be quick here. If this seems difficult, you can break and whisk the eggs in a bowl and then simply pour this over the paratha.
  • Now flip the paratha immediately, so that the egg is now at the bottom of the pan and sticking to the paratha on one side. We need the egg to form a layer on the paratha.
  • Cover and cook until the eggs are cooked completely. I used a steel pan, so I had to scrape it out. It works great on non-stick or cast iron pans.
  • Flip the paratha and take it out on a plate with the egg side facing upwards.
  • Now line the Onion slices and the chopped Green Chillies in the center of the wrap.
  • Also sprinkle some Salt and Pepper Powder. Pepper Powder is optional since we’ve used Green Chillies.
  • The star ingredient here is Mustard Sauce. This gives the egg roll it’s Kolkata Flavour.
  • Drizzle some Mustard Sauce all over. I use Kasundi which has a better flavour and not the American Mustard Sauce. Kasundi can have a very strong brain freeze effect, so careful on the quantity. Add some lemon juice if the Kasundi is not sour. On days I’m out of Kasundi Mustard Sauce, I use a Special Mustard Base Konkani Pickle.
  • Now all you’ve got to do is fold and roll into a wrap and enjoy this amazing egg roll that’s quick and easy to make.
  • You can also wrap this in an aluminum foil/paper wrapper to keep the roll in place. I don’t use any.

SATTU PROTEIN DRINK – VEGAN | GLUTEN FREE | DIABETIC FRIENDLY

A great protein packed summer drink tastes best when served chilled. Made from the star ingredient – Sattu, which is a staple in North Indian Cuisine, it’s also known as Poor Man’s Protein Shake. Ignore the name, because it’s nothing close to being poor in terms of nutritional benefit. Apart from being rich in protein, calcium and fibre, it also has cooling properties and helps keep your body hydrated to beat the heat.

Since Sattu contains many essential vitamins and minerals like potassium and magnesium, it reduces bloating, boosts metabolism and helps the body burn calories effectively. And therefore a tasty beverage for people suffering from Diabetes or looking to lose weight.

If you are Vegan, Lactose Intolerant or want a Gluten Free nutritious yet filling beverage, try this delicious option. Also a great breakfast drink and when you pair this with some fruits, you are good to go! And next time you feel like reaching for that bag of chips, replace unhealthy snacking with this drink.

INGREDIENTS
3 Tbsp Sattu Powder (Roasted Chickpea/Bengal Gram Flour)
1 Tsp Roasted Cumin Powder
2 Tsp Dry Mango Powder (Amchur)
1 Pinch Yellow Mustard Powder/ Cold Pressed Oil (Optional)
1/2 Lemon Juice
1 Glass Cold Water
2 Ice Cubes
2 Mint Leaves & Lemon Wedge (Optional)
Himalayan Salt/ Regular Salt

METHOD

  • In a tall glass, add in all the dry ingredients – Sattu Powder, Roasted Cumin Powder, Dry Raw Mango Powder and Salt. You can also use your blender/smoothie maker for this.
  • If you don’t have ready made Sattu Flour, you can roast Bengal Gram and then grind to a fine powder. Some stores also sell roasted Bengal Gram. If you get those, simply grind at home and there’s your Sattu Flour.
  • You can add Mustard Powder too or a couple drops of Cold Pressed Mustard Oil if you like a little zing to this. This is completely optional.
  • Mix all the powders well.
  • Add little cold water at first and mix into a paste.
  • Now keep adding little water at a time and mix well every time. This ensures there are no lumps formed and the powders don’t stick to the insides of the glass.
  • Once you have your glass filled with cold water, add some lemon juice and give it a good mix.
  • Top this with some ice cubes, a few mint leaves and a lemon wedge if you like it a little pretty.
  • You can also make a big batch of ready to drink instant Sattu Drink Powder and store in an airtight container. Use all the dry ingredients only. Then all you need to do is mix water and drink with a squeeze of fresh lemon.
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OVERNIGHT CHIA COCONUT PUDDING – KETO | PALEO | DIABETIC FRIENDLY

Continue reading “OVERNIGHT CHIA COCONUT PUDDING – KETO | PALEO | DIABETIC FRIENDLY”

EGG BREAD PIZZA

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Another favorite breakfast egg recipe which takes just 10 mins to make, uses very basic ingredients, but tastes extraordinary. The burst of flavours from the fresh veggies and spices with the softness of bread, makes this recipe even more tempting. This recipe was invented by my mum and all the credits go to her. She named this Egg Pizza because of the round shape that resembles a pizza and also the veggies look like toppings. I lost her in 2019 and haven’t eaten this since. A few days back I was going through some old photographs and found an image of this recipe. The next morning I made this for breakfast and my husband loved it. So I’m pretty sure you will enjoy this recipe too.

Continue reading “EGG BREAD PIZZA”

TURKISH LENTIL SOUP | DAL SOUP

Lentils are a superfood. They are great for the heart due to it’s folate and magnesium content and also makes an ideal diet for anyone trying to manage their blood glucose levels. If you are a vegetarian or vegan, make sure to consume lentils everyday in some form or the other because it’s also a great source of protein. Apart from that, they are rich in dietary fibre which takes care of your digestive system effectively. All these healthy benefits combined into this rich smooth creamy soup that’s also gluten free and vegan – something you must include in your diet.

INGREDIENTS
1 Tsp Ghee/Olive Oil (Optional)
1/2 Cup Lentils of your choice
1 Onion
1 Tomato
1 Carrot
1/2 Inch Ginger
2 Garlic Cloves
1/4 Tsp Turmeric Powder
Water
Salt
Chilli Flakes/Herbs

METHOD

  • Wash lentils of your choice until water runs clear and soak for 10-15 minutes.
  • You can use Toor Dal (Split Pigeon Peas), Masoor Dal (Split Red Lentils), Chana Dal (Split Chickpeas), Moong Dal (Split Mung Beans). Any one or a mix of 2 or all of them, whatever is available. In this recipe, I’ve used skinned dals, but you can use whole lentils with the skin too, like Moong (Mung Beans), Matki (Moth Beans), Rajma (Kidney Beans), Kabuli Chana (Chickpeas), etc.
  • In a deep pressure cooker, add washed dal with enough water. Around 2 cups.
  • Chop Tomato, Onion, Carrot, Ginger and Garlic roughly in big pieces. You can simply halve them.
  • Add these to the pressure cooker.
  • Add Salt, Turmeric and some Ghee. Vegans can use Oil or Vegan Butter.
  • Mix everything well.
  • Close the lid and let it cook on a high flame for 1 whistle.
  • Lower the flame to the lowest level and let it cook for 2-3 more whistles.
  • Switch off the burner and open only once the steam escapes.
  • Let it cool down completely.
  • Transfer to a mixer grinder and puree the cooked lentils and veggies until smooth.
  • Transfer to the same pressure cooker or another pan.
  • Add water if required and adjust the consistency as per preference. Also check for salt.
  • Give this a boil and transfer to a bowl.
  • Serve with your choice of garnishing. You can use Pepper Powder or Chilli Flakes or fresh herbs like Coriander, Mint or Basil. Even seeds like that of pumpkin, watermelon or just a little squeeze of lemon juice!
  • Tip : I make these in bulk. I have a huge pressure cooker. So I use around 2 cups of mixed lentils and right after I blend them in a mixer, I don’t add water. I simply transfer them into small bowls. Cover them with a cling wrap or lid and leave them into the freezer. When I need to serve, I simply run water or dip the bowl in water until the dal separates from the bowl and then transfer to a microwave safe bowl with some water and heat until it looks like a soup. You can also use a saucepan to do the same.
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MALAI PANEER (COTTAGE CHEESE) BHURJI – SUBSTITUTE FOR EGG

This is a quick, easy, tasty and healthy recipe for breakfast or lunch. This masaledaar bhurji is a great alternative for vegetarians. This protein packed recipe is an ideal breakfast option. I’ve tried this with Malai Paneer, but you can use regular fresh Paneer as well or replace with eggs to make Anda Bhurji.

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INGREDIENTS
200 Grams Malai Paneer / 3 Eggs
2 Tsp Oil
1 Tsp Cumin Seeds
1 Onion
1 Tomato
1 Green Chilli
1/2 Inch Ginger & 3 Garlic Cloves Paste
1/4 Tsp Kashmiri Red Chilli Powder
1 Tsp Turmeric Powder
1 Tsp Tandoori Chicken Masala or Garam Masala
2 Tbsp Coriander Leaves
Salt

METHOD

  • In a wide pan, heat oil. I used Olive Oil.
  • Splutter Cumin Seeds.
  • Now add the chopped Green Chilli.
  • Add a finely chopped Onion.
  • Sauté for a few minutes.
  • Now add the Ginger Garlic paste.
  • Sauté until the onions brown a little.
  • Add finely chopped Tomato.
  • Add Salt to this and sauté until the Tomatoes soften.
  • Now add the spice powders – Turmeric Powder, Kashmiri Red Chilli Powder and Tandoori Chicken Masala. The Masala is 100% veg. If you don’t have this, use Garam Masala. Adjust the spice accordingly.
  • Mix everything well and cook for a minute.
  • Now scramble the Malai Paneer and add to the masala. You can use eggs instead!
  • Gently combine everything. Malai Paneer is extremely soft as the name suggests and very dense, quite creamy. So you don’t want to mash everything and make it look all pasty. So be extremely careful while mixing it. You can use normal fresh Paneer too. Avoid packed Paneer since they are a little chewy and hard.
  • Cook for a minute more and add chopped Coriander Leaves.
  • Serve hot with crispy bread toast or serve in a Pav (Dinner Roll) for breakfast or you can eat this at Lunch with Roti or Naan.
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ABOUT ME
Follow my love for food, travel & more
USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

CHECK OUT MY INSTAGRAM HANDLE FOR MORE SUCH STORIES

LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

PROTEIN PACKED BREAKFAST PATTY | TIKKI | KEBAB

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INGREDIENTS:
3 Cups Boiled Black/Brown Chickpeas (Kala Chana)
250 Grams Cottage Cheese (Paneer)
2 Medium Boiled Potatoes (Optional)
3 Bread Crumbs (Optional)
5 Carrots
1 Tbsp Garam Masala/Tandoori Masala
Salt
1 Tbsp Oil

METHOD:

  • Wash Carrots and pat them dry with a paper towel. Chop off the edges. Grate or chop them finely. I used a vegetable chopper. You can also pulse it a couple of times in a grinder to get finely chopped carrot pieces. Keep them aside.
  • Also wash Cottage Cheese and dry them with a paper towel and keep aside.
  • Boil Brown Chickpeas in a pressure cooker until soft. Let them cool completely. Also boil Potatoes in a different pressure cooker. Let them cool down as well. You can do this the previous night and store in the refrigerator to save time.
  • Once the Brown Chickpeas cool down, drain the water. You can use this water as cooking stock or water your plants. Make sure there is no water left in the Chana. Crush them coarsely in a grinder. The idea is to mash them a little so it helps us in binding the patties. Keep aside.
  • Once the Potatoes cool down, peel the potatoes and keep aside.
  • If you have breadcrumbs you can use those or you can easily make them at home. I had a few old slices of bread which I had saved in the refrigerator. I dry roasted them on a hot tava. I also sometimes roast them in my halogen oven. After they cool down I add this to a large mixer jar. I used the same which was used to grind Chana. Grind until it resembles a powder. Keep aside.
  • If you don’t have breadcrumbs or want to make this gluten free, you can skip this entirely or use Rice/Almond/Sattu Flour instead.
  • In a large mixing bowl, add the chopped Carrots, Crushed Black Gram, Boiled Potatoes, Paneer and Breadcrumbs.
  • Add Tandoori Masala or Garam Masala and salt. Adjust the ingredients and spices as you wish. As long as it all comes together, doesn’t matter. It will taste amazing and that’s a guarantee.
  • Mash and combine everything and you should get a dry but malleable dough that can be rolled into Tikkis/Patties.
  • Taste test and if everything seems good, take a small portion in your palm and roll into a small ball. Then flatten them a little and form a thick patty. Do the same with the rest. I could make 15 Tikkis.
  • Grease a hot griddle/tava with some Olive oil. You can use any oil.
  • Place these patties in batches. So at one time I places 8 Tikkis and then 7 as the second batch.
  • Let them cook on a medium flame. Flip them over and let them brown on both sides.
  • Serve this with Green Sattu Chutney & Yogurt Dip/Sour Cream.
  • This is loaded with proteins from Chana, Paneer and Sattu from Chutney. Ideal for Breakfast or as a snack!
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Boiled Black Chickpeas
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Coarsely ground Black Chickpeas
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Finely chopped Carrots
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Added to the Ground Black Chickpeas
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Toasted Whole Wheat Multigrain Bread
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Bread powdered in the mixer
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Bread crumbs in seconds!
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Cottage Cheese
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Breadcrumbs added to the bowl
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Potatoes mashed
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Combined Patty Dough
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Patties rolled & flattened
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Served with Sattu Green Chutney & Sour Cream
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A little bit of Vitamin D
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All brown and cooked well