Hariyali Kabab

Hariyali kabab

Preparation Time :1-4 hours
Cooking Time : 20 -30 minutes
Serve : 4
Ingredients:

• Chicken : 500 gm boneless
• Lemon juice / vinegar : 2-3 tbsp
• Mint leaves : 1/4 cup paste
• Cilantro leaves :1/4 cup paste
• Green chilli paste : 1 tbsp
• Yogurt : 1/2 cup
• Fresh Cream : 3-4 tbsp
• Garam masala : 1/4 tsp
• Tandoori Masala : 1/4 tsp
• Salt to taste
• Vegetable oil : 2 tbsp

Procedure:

1) Cut chicken into medium pieces.
2) Marinate chicken with lemon juice ,salt for 15 minutes.
3) Then marinate chicken with rest of the ingredients for atleast 4 hours.
4) Turn on your oven to pre-heat. Set the temperature at 230°C/ 450°F.
    You can also cook these kababs on your barbecue or grill.
3) Lay the marinated chicken on a baking tray and put into your oven.
    Cook for 25 minutes, remove and turn the chicken pieces so that the
    part of the chicken  pieces that was facing down, is now facing up.
    Put back into the oven and cook another 20 minutes.(Water comes
    out during roasting, wait for water to dry.)
4) When done, gently remove the chicken pieces from the tray and
   arrange on a serving plate.
    Serve Hariyali Kabab with salad.

Dimer Devil / Deviled Eggs in Bengali Style

dimer devil

Preparation Time : 40 minutes -1 hour
Cooking Time : 10 minutes
Serve : 8

Ingredients :

• Hard boiled egg : 4 (cut into halves)
• Egg : 1 beaten
• Potato : 3 large (boiled and smashed but not very smoothly)
• Onion paste : 3 tbsp
• Ginger-garlic paste : 1 tbsp
• Red chilli powder : 1tsp
• Dry roasted cumin powder : 1 tsp
• Salt to taste
• Sugar to taste
• Bread crumb : 1 cup
• Vegetable oil to deep fry

Procedure :

1) At first add oil in a pan and make it little hot.Then add onion paste ,stir it.
2) Add ginger-garlic paste . Cook for 2-3 minutes.
3) Then add the smashed potato with it and mix it very well with ginger-garlic
    and onion paste.
4) Add salt as per taste,chilli powder ,pinch of sugar and dry roasted cumin
    powder.
5) When smashed potato will mix well with all the masala turn off the heat
    and keep the potato mix aside and let it cool for sometime.
6) Now beat 1 egg in a small bowl with pinch of salt.
7) Make ready your bread crumb in a flat plate.
8) Now take each piece of the egg and cover it nicely with the smashed potato
    mixture.
9) Take the oval shaped devil dip it in egg and then roll it on bread crumb.
     Put it in a plate,cover it and keep in refrigerator for atleast half an hour.
     Take out from refrigerator and deep fry them.
     Serve hot with salads and ketchup.

Semiya Payes/ Vermicelli Kheer

semiya payes

                         

Ingredients :

• Semiya / Vermicelli : 1/4 cup
• Ghee : 1 tbsp
• Whole Milk : 3 cups
• Milk powder :1/2 cup
• Sugar : 5-6 tbsp
• Cardamom : 2-4 crushed
• Tejpatta / Bay leaf : 1 medium
• Cashew nuts : 4-5 tbsp broken
• Raisin : 4-5 tbsp

Procedure :

1) Take a large pan and add milk and boil it. Reduce the flame, add
     bay leaf and crushed cardamom . Stir the milk for 15 minutes so
     that the volume get reduced to 1/3 . Take out 1/4th cup of milk 

     and keep it in a bowl.Add milk powder to the 1/4 th cup of milk.

     Mix it well.Now pour it in the pan.
2) At the same time take a small frying pan and ghee and heat it. Add
    cashew nuts and raisins and fry them for 2-3 minutes in medium heat
    and keep aside.
3) Add little ghee and heat it. Now add semiya and fry them untill it
    become golden in colour.
4) Add this fried semiya in the boiled milk.And continuousle stir it till
    semiya is almost done.
5) Now add sugar mix them well and for another 5 minutes. Now turn
    off the heat.
6) Sprinkle pinch of cardamom powder,fried cashew nuts and raisins,
     mix them well and pour them in serving bowl.
    Let it cool down and refrigerate it for atleast half an hour.
    Serve it.

Mutton Rogan Josh

mutton rogan josh

Preparation Time : 30 minutes + Marination time
Cooking hour : 1 & 1/2 hour (Approx)
Ingredients:

• Mutton(Goat meat) or Lamb : 3 lb
• Ginger paste : 1 tsp
• Garlic paste : 1 tsp
• Vinegar or lime juice : 2 tsp
• Turmeric powder : pinch
• Green Cardamom : 6-8 
• Black Cardamom : 2 
• Bay Leaf/Tej Patta : 2 small
• Clove/Laung : 6 
• Whole Black peppercorn/Kali Mirch : 10 whole
• Cinnamon/Dalchini :  2" 
• Mace/Javetri : 1/2 tsp
• Ginger paste  : 2"
• Garlic paste : 8  coves
• Onion : 2 cups finely chopped
• Yogurt : 6 tbsp
• Salt to taste
• Vegetable oil for Cooking
• Cumin powder : 2 tsp
• Corriander Powder : 1 tsp
• Fennel Seed Powder : 2 tsp
• Kashmiri chili powder : 1 tsp or more to get colour
• Red Chili Powder : 1/2 tsp 
• Black pepper powder : 1/4 tsp
• Garam masala powder : 1/4 tsp

Procedure:

1) First marinate the meat for 2-3 hours in 1 tsp ginger paste, 1 tsp
    garlic paste, 2 tsp vinegar or lime juice, pinch of turmeric and salt.
2) Heat oil in a wide, heavy vessel / pan over a medium-high flame.
    Add the meat in a single layer and fry till they are browned. Sprinkle
   a tsp of kashmiri red chili powder while frying the meat. Remove and
   keep aside.

3) Temper the same oil with green cardamom ,black cardamom ,bay
     leaf,clove , whole black pepper,cinnamon,javetri . Wait a few
     seconds for the spices to sizzle.

4) Now add the onion. Fry the onions to a medium brown color.

5) Add the ginger-garlic paste and saute for the next minute or so.

6) Now add  cumin powder, corriander powder, fennel powder, kashmiri
    red chili powder and red chili powder.With a sprinkle of water fry the
    masala till oil separates from the edges of the pan.

7) Now add the fried meat cubes along with the meat juices. Mix them
    well so that the meat is coated with masala. 

8) Now lower the heat and put in 1 tbsp of beaten yogurt and mix and
    fry for about 30 seconds until yogurt is well mixed. Add the remaining
    yogurt, a tbsp at a time in the same way. Mix and fry for another 3-4
    minutes at low heat.

9) Add 1&1/2 to 2 cups of water and salt to taste. Mix well. Bring the
    gravy to a boil. In the mean time check the taste ,add salt and chili
    powder as per your liking.

10) Cover, turn heat to medium-low and cook in simmer for about an hour
    or more until meat is fully cooked. In every 10 minutes give the pan a
    good stir to prevent burning in the bottom and sides. If the gravy  tends
    to become too dry add some more water. When the meat is cooked, take
    off the lid, turn the heat to medium -high and boil the excess gravy,
    stirring continuosly,until the gravy is thickenedas per your desire.

11) Sprinkle the garam masala and black pepper powder over the dish and
    mix them well and turn off the heat.

Matar Dal In Bengali Style

matar dal

Ingredients:

• Yellow Split peas / matar dal : 1 cup
• Cumin seeds : 1 tsp
• Garlic : 2-3 cloves minced
• Onion : 3-4 tbsp finely chopped
• Green chilies : 3-4 slit
• Salt to taste 
• Sugar to taste(optional)
• Garam masala powder : 1/4 tsp
• Ghee to sprinkle
• Vegetable oil : 1-2 tbsp

Procedure :

1) Wash and cook 1 cup of matar dal in the pressure cooker 

     with little turmeric and 2 cups of water.
2) In a deep bottomed pan heat oil and temper with cumin   

    seeds ,garlic minced. When the spices splutter add 

    chopped onion and green chillies.
3) Fry till the onion turns a nice pink and is softened.
4) Add the cooked dal and mix well.
5) Add salt and desired amount of water if reqiured. Let the  

    dal come to a boil.
6) Add a little ghee and garam masala powder ,mix well and 

    turn off the heat.
 

   Serve hot with steam rice.

   Happy Cooking!!

Begun Bhaja / Fried Eggplant in Bengali Style

begun bhaja

Preparation Time :2-3 minutes
Cooking Time : 10-12 minutes
Serve : 4

Ingredients:

• Eggplant : 1 round and medium
• Salt to taste
• Sugar to taste
• Turmeric powder : 1/2 tsp
• Rice flour : 1/4 tsp
• Vegetable oil

Procedure :

1) Wash and then cut eggplant/ brinjal into 1/2 inch slices and put it in a bowl.
2) Mix with turmeric powder ,salt ,sugar and pinch of rice flour and set aside
     for 2-3 minutes.
3) Heat oil in a pan and deep fry the eggplant pieces over medium heat. Turn
     the pieces over after 4-5 minutes.
4) Turn off the heat once both sides off the pieces turn brown.Take out with a
     slotted spoon and drain on a kitchen towel.
      Serve hot.

Macher Matha Diye Moong Dal / Moong Dal With Fish Head

moong dal

Ingredients:

• Yellow Moong Dal : 1/2 cup
• Katla or Rohu Fish Head : 4-5 small piece.
• Ginger  paste : 1 tsp
• Bay leaf : 1 medium
• Cumin seeds : 1/2 tsp
• Dry red chili : 1 broken
• Turmeric powder: 1 tsp
• Red chili powder: 1/2 tsp
• Cumin powder: 1/2 tsp
• Garam masala : 1/2 tsp
• Salt to taste.
• Mustard oil for cookig.
• Few drops of ghee.

Procedure :

1) Wash and clean the fish head pieces, sprinkle some turmeric powder
     and salt on them and mix well.

2) Now add some mustard oil in a karai and fry the fish head pieces till
    all the sides fried properly and keep it aside.

3) First dry roast the dal  for few mints, then boil the dal in a pressure
    cooker with fried fish head. Keep it aside.

4) In a pan heat oil ,then add bay leaf, dry red chili , cumin seeds.Wait
    for few seconds.

5) Now add ginger paste, red chili powder, turmeric powder,cumin
    powder.cook for a minute in medium heat. 

6) Now add the boiled dal , some salt and sugar(while frying fish we
    already added some  salt so don’t add too much of salt). Cook for
    5- 8 minutes with a lid.

7) Now add the garam masala powder and some ghee and mix well
     and turn off the heat. 

     Serve hot with steam rice.

Chicken Chaap

chicken chaap

Ingredients :

• Chicken : 500 gm
• Javitri : pinch
• Cardamom : 5-6
• Cloves : 7-8
• Jaiphal : 1/4 tsp
• Cinnamon : 1 inch
• Bayleaf : 1 large
• Onion paste : 1cup
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Tomato puree : 1 large
• Yogurt : 3-4 tbsp
• Rose water : 1 tbsp
• Kewra water : 1 tbsp
• Turmeric powder : 1 tsp
• Salt to taste
• Kashmiri Red chili powder : 1 and 1/2 tsp
• Black pepper powder : 1 tsp
• Garam masala powder : 1 tsp
• Sugar : 1tsp
• Oil : 3 tbsp
• Ghee : 3 tbsp

Procedure:

1) First marinate chicken with half of ginger garlic paste,yogurt and salt
    for 2-3 hours.

2) Heat oil in a heavy bottom pan and add bay leaves,whole garam masala
    and sugar to it.

3) When seeds starts spluttering add onion paste , fry till it becomes golden
     brown.

4) Now add rest ginger garlic paste and tomato puree. Cook well.

5) Add turmeric powder ,red chilli powder, black pepper powder and salt and
    mix masala for 5 minutes.

6) Then add marinated chicken to the mixture and fry for 5-6 minutes.

7) Close the lid of the pan and cook till chicken becomes tender.

     Do not add water.

8) Open the lid and add garam masala powder, rose water and kewra water.

     Stir thoroughly. Cover and cook for anothr 5-6 minutes.

     Turn off the heat .

      

Serve hot with naan, roti,biriyani.

Strawberry Shake

strawberry shake

(Serving: 2)

Ingredients:

• Strawberry : 8-10 large
• Milk : 1 cup
• Strawberry ice cream/ vanilla ice cream : 1 cup
• Ice cubes : 4-5
• Sugar : 4 tbsp (You can add more or less as per your taste.)

Procedure :

1) Take all ingredients in a bowl of  blender and blend until smooth.

Murg Malai Kabab

murg malai kabab

Ingredients:

• Chicken : 500 gm small pieces
• Plain yogurt : 1 tbsp
• Ginger powder : 1 tsp
• Garlic powder : 1 tsp
• Salt to taste
• Grated cheese : 1 tbsp
• Fresh cream : 2 tbsp
• Green chili  : 2 finely chopped or paste
• Black pepper powder : 1/2 tsp
• Vegetable oil : 1 tbsp
• Garam masala powder : 1/2 tsp
• Kasoori methi : 1/2 tsp

Procedure:

1) Take a bowl and mix grated cheese,yogurt and cream and make a smooth
     mixture.Now marinate chicken with all ingredients for 2-3 hour.
2) Turn on your oven to pre-heat. Set the temperature at 230°C/ 450°F. You
     can also cook these kababs on your barbecue or grill.
3) Lay the marinated chicken on a baking tray and put into your oven. Cook
    for 25 minutes, remove and turn the chicken pieces so that the part of the
    chicken pieces that was facing down, is now facing up. Put back into the
    oven and cook  another 20 minutes.(Water comes out during roasting, wait
    for water to dry.)
4) When done, gently remove the chicken pieces from the tray and arrange
    on a serving plate.
    Serve Murg Malai Kabab with salad.

Chirer Pulao / Simple Poha

chirer pulao

Ingredients :

• Raw Poha or Chire : thick 2 cups
• Curry leaves : 5-6
• Cumin seeds : 1/4 tsp
• Mustard seeds : 1/4 tsp
• Green chili : 1 chopped
• Onion : 1/3 cup chopped
• Peanut : 1/2 cup roasted
• Potato : 1/2 cup chopped
• Raisin : 10-12 pieces
• Salt : as per taste
• Sugar : as per taste
• Turmeric powder : 1/3 teaspoon
• Vegetable Oil : 2 tablespoon

Procedure:

1) Soaked poha in cold water for 5 minutes and after 5 minutes drain
    the poha .
2) Heat oil in a pan and add curry leaves,cumin seeds,mustard seeds.
    Fry for few seconds.
3) Now add peanuts,raisins and green chili.Mix well.
4) Add potato, onion,  salt and turmeric powder. Fry till potatoes and
    onion become tender.
5) Add sugar and mix well.
6) Now add the poha into the pan ,mix well and cook for 2-3 minutes .
   Serve hot with some ketchup.

Rajbhog

rajbhog

Ingredients :

• Paneer /Chhana : made from 1 litre
• Sugar : 2 cups + 1 tbsp
• Kesar / Saffron : 1/2 tsp soaked in 1 tbsp+ 1 tsp milk
• Suji / semolina : 1 tsp
• Maida/ all purpose flour : 1 tsp
• Milk powder(unsweetened) or mawa: 1/4 cup
• Green cardamom powder: 1/4 tsp
• Pistachio (blanched and chopped): 1 tsp
• Water: 5 cups 
• Green cardamom: 6-7
• Saffron: few strands
• Rose water: 1-2 tbsp

Procedure:

1) Make channa / paneer and drain out all excess water from it.
2) Put chhana/paneer on plate. Add sugar (1 tbsp), semolina, flour
    and saffron to the chhana and mix very well.Mix all the ingredients
    very well.  Knead the dough with heel of your palm for 10 minutes,
    to make a smooth dough.
3) Divide the dough into 10 equal parts and cover the dough with a wet
    kitchen towel.
4) Now take another plate and put milk powder,green cardamom powder,
    pistachio and saffron soaked in 1 tbsp. Mix all the ingredients for the
   stuffing and divide the stuffing into 10 small balls.
5) Stuff the chhana/panner balls with the stuffing balls. Make smooth
    round balls. Cover the chhana balls with a wet kitchen towel.
6) Now make syrup .In a large deep container boil 2 cups of sugar
    and 4 cups of water. Add green cardamom, saffron to the syrup,
    let the syrup boil. As the syrup rolls to boil add the chhana balls
    carefully. Reduce heat, cover the container and cook the chhana balls.
   Cook the chhana balls for 40-45 min. In between add 1 cup of warm
   water to keep the consistency of the syrup right. Make sure you are
   using a large enough container to accommodate all the chhana balls
   and as the chhana balls are cooked they will swell up to double their size.
7) Switch off heat, remove pan from heat and let it cool down.
    Serve hot or cold

Promfret Curry

promfret curry

Ingredients :

• Promfret : 2 large cut into half
• Onion : 1 small paste
• Tomato : 1 medium finely chopped
• Garlic : 2-3 cloves grated
• Cumin seeds : 1tsp
• Bay leaf : 1 medium
• Green chilies : 3-4 chopped
• Kashmiri red chili powder : 1 tsp
• Ginger paste : 1tbsp
• Cumin powder : 1/2 tsp
• Corriander powder : 1/2 tsp
• Turmeric powder : 1/2 tsp
• Coconut milk :2 tbsp
• Salt to taste
• Sugar to taste
• Garam masala powder : 1 tsp
• Vegetable oil : 4-5 tbsp

Procedure :

1) Clean and wash promfret fish and marinate it with salt and turmeric
    powder.
2) Fry them and keep aside.
3) In a heavy bottom pan add oil ,heat it, then add cumin seeds ,bay leaf
    and dry red chili and wait for 30 seconds.
4) Now add onion paste. Fry it for 3-4 minutes.
5) Then add finely chopped tomatoes and grated garlic and fry them all
     -together for another 2 minutes.
6) Now add ginger paste, cumin powder, corriander powder, turmeric
    powder kashmiri red chili powder ,green chilies and salt. Mix them
    well and fry them till oil comes out from masala.
7) Add  1/2 cup of water, mix it. cover and cook till it comes to boil.
8) Add coconut milk and fried fish  and cover again and cook it in medium
    heat for 4-5 minutes.
9) Add sugar and garam masala powder mix them well . Cover it and cook
    for another 3 -4 minutes.
10 ) Turn off the heat.
      Serve hot wth steam rice.

Homemade Paneer

chhana

Ingredients:

• Whole milk: 1 lit
• lemon  juice : 2 large

Procedure:

1) In a heavy bottom pan boil milk, stirr occasionally, making sure

    not to burn milk.As the milk comes to a boil, add the lemon juice
    gradually  and stir the milk gently.Lower the heat. Almost in
    seconds you will see the milk curdle and clumps of white milk
    solids forming.When you see the greenish water separating ,take
    it off from heat. Let it sit for 4-5 minutes.

2) Now drain the chhana using a strainer line with cheesecloth or
    muslin cloth. Next lightly rinse the chana with water to remove
    the lemony taste and let it drain.squeeze out  the remaining water
    from the chana.  It is very important that the chana is drained
    of all excess water.  To take out the excess water squeeze the cloth,
    or press the wrapped chana under a heavy pan .
    Use this chana for making sweets or eat it with sugar.

Aam Sandesh / Mango Sandesh

aam sandesh

Ingredients :

• Full Fat milk: 1 liter
• Mango pulp : 1cup
• Milk powder: ½ cup
• Sugar: 1/3 cup
• Condensed milk: 4 tbsp
• Lemon juice: 1 tsp

Procedure:

 1)  In a heavy bottom pan boil milk, stirring occasionally, make sure
      not to  burn milk. As the milk comes to boil, add the lemon juice
      gradually and stir the milk gently.Lower the heat. Almost in
      seconds you will see the milk curdle and clumps of white milk
      solids forming.When you see the greenish water separating ,take
      it off from heat.Let it sit for 4-5 minutes.

2)  Now drain the chhana using a strainer line with cheesecloth or
     muslin cloth.  Next lightly rinse the chhana with water to remove
     the lemony taste and let it drain.Squeeze out the remaining water
     from the chhana. It is very important that the chhana is drained of
     all excess water. To take out the excess water squeeze the cloth,
     or press the wrapped chhana under a heavy pan for about one hour.

3) After that take the chhana out on a plate and start kneading with the
    heel of your palm. Continue doing this till you get smooth dough and
    your palms feel the softness (approx. 10 minutes). Now mix in the
    sugar and again knead for another 7-8 minutes. At the end of this process
    you will get a little oily and very smooth dough without any lump.

4) Take a non stick pan and mix in the mango pup, chana ,milk powder
     and condensed milk. On a medium low heat start cooking the mixture.
     You need to keep stirring it continuously to avoid burning at the
     bottom, while doing so scrape the sides occasionally.Keep on
     cooking this way till the chana becomes thick and finally  take a
     dough shape leaving the sides of the pan (approx. 15 minutes). Switch
     off the heat and take it out on a plate or bowl.  Cover and let it cool a
     little bit.

5) In the mean time wash the moulds and lightly grease the inside with a
    little ghee (clarifies butter). Pinch the dough and take small portion
    of the makha. Spread this on the mould in whatever form it is.
    Press with your palm and gently take them out of the mould. Repeat
    the process with the rest of the makha.

    Serve warm or at room temperature.
   You can also freeze them for 3-4 days in a covered container.