Christmas Fruit Cake

fruit cake

Preparation Time : 1 hour
Baking Time : 1 hour

Ingredients :

• All purpose flour / maida : 2 cups
• Melted butter : 1/4 cup
• Baking powder : 1 tsp
• Baking soda : 1 tsp
• Egg : 4
• Sugar : 1 cup
• Vanilla essence : 1 tbsp
• Fruit cake mix : 1 lb

Note : You can also use dry fruits.

Procedure :

1) Take two large mixing bowl. In one bowl take all purpose flour / maida,melted
     butter ,baking powder and baking soda. Knead them well for 30 minutes.
2) In second bowl take egg , vanilla essence and sugar. Beat it for 10 minutes with
     a blender.
3) Add flour to the beaten egg. Mix them well.
4) Add fruit mix to the batter and mix them well.Make a thick batter.
5) Now prepare cake pan by greasing it with butter all over or place a parchment
    paper.
6) Pour the cake batter to the pan and press it to make the top even.
7) Bake it in a preheated 300 degree F  oven for about 1 hours. Check with an
    inserted tooth pick after 50 minutes and remove it as soon as it comes out clean.
8) Let the cake cool completely before you remove it from the pan.

    Make and enjoy fruit cake for Christmas.

Mochar Ghonto / Bengali Banana Blossom Curry

mochar ghonto

Preparation Time : 45 minutes
Cooking Time : 35-40 minutes
Serves : 4-5

Ingredients:

• Mocha or Banana Blossom : 1 medium
• Potato : 1 medium cut into small cubes
• Whole Red Chillies : 1-2
• Bay leaf : 1medium
• Panch phoron : 1/2 tsp
• Green chilies : 2
• Gobindo bhog rice : 2-3 tbsp
• Cumin powder : 1/2 tsp
• Corriander powder : 1/2 tsp
• Ginger paste : 1 tsp
• Turmeric powder : 1/2 tsp
• Kashmiri red chili powder : 1/2 tsp
• Peanuts : 2 tbsp
• Garam Masala Powder : 1tsp
• Sugar : 1 tsp
• Salt to taste
• Sugar : 1 tsp
• Ghee : 1 tsp
• Vegetable oil/ mustard oil : 3-4 tbsp

Procedure :

1) First clean and wash mocha and chop them very fine.Soak them in water
    with little turmeric powder.Soak rice in water for 5-10 minutes.
2) In a kadai or pan heat oil and then add strained rice and fry till all the rice
    stick with each other and its colour will become golden white.Take out
    rice from oil and keep aside.
3) In the same oil fry cube potatoes and fry it till golden brown. Take them
    out from oil and  keep aside.
4) In the remaining oil add bay leaf ,panch phoron,green chilies and fry them
    for 20 seconds.
5) Now add strained mocha and add salt and turmeric powder,mix them well.
    Cover with a lid and cook for 10 minutes in medium heat.( You can also
    pressure cook mocha and use boiled mocha.)
6) Now add cumin powder,corriander powder,ginger paste,kashmiri red chili
    powder ,mix them well.Cover and cook till raw smell of masala goes away.
7) Now add potato pieces,peanuts and fried rice with 1/4 cup of water ,stir it.
    Cover it and cook till potatoes and rice becomes soft.You will notice oil starts
    separating.
8) Spinkle garam masala powder,sugar and ghee. Mix them well .And cook for
    another few minutes.Turn off the heat.

    Serve hot with steam rice.

Mutton Curry

mutton curry

Preparation Time : 15 minutes + marination time
Cooking Time : 1 hour

Ingredients :

• Goat meat : 2 lb
• Yogurt : 2 tbsp
• Onion paste : 1 cup
• Garlic paste : 1 tbsp
• Ginger paste : 1 tbsp
• Red chili paste : 4-5
• Green chilies :4-5
• Salt to taste
• Coriander powder : 1 tbsp
• Sugar : 1 tsp
• Mustard oil :6-7 tbsp
• Ghee(Clarified butter) : 2 tsp
• Garam masala powder : 1 tsp

Procedure

1) First make a smooth paste of onion, ginger, garlic 

    and red chilies all-together.Now in a large bowl 

    put the paste , yogurt, coriander powder and salt 

    to it. Mix them well.  Marinate the meat pieces in 

    this paste. You can marinate it overnight to get 

    best results or you can keep marinated for at least 

    couple of hours.

2) Now heat mustard oil in a kadai or heavy bottom 

     pan. Add marinated mutton pieces and cook on 

     high heat for about 10-15 minutes. Now make 

     medium heat and cook till the oil separates.
3) Make warm water in a seperate pan .
4) Now transfer the mutton in pressure cooker.Add 

    warm  2 cup of water ,garam masala powder ,

    sugar,green chilies and ghee. Mix them well.

    Now cover the lid and cook till mutton becomes

    soft. Turn off the heat and give some time for the
    steam to release on its own.

 Serve with hot rice or Bengali mishti pulao.

Sahi Paneer

sahi paneer

Preparation Time :15-20 minutes
Cooking Time : 30-35 minutes
Serves : 4-5

Ingredients :

• Paneer : cut into small cubes 200 gm
• Onion : 1 /2 cup paste
• Cloves :3 
• Black peppercorn : 3-4
• Cinnamon stick : 1"
• Cardamom : 2-3
• Bay leaf : 1 medium
• Green chillies : 2 slit
• Ginger-garlic paste : 1-2 tsp
• Cashew nut paste : 1/4 cup
• Yogurt : 1/2 cup
• Fresh cream : 2-3 tbsp
• Saffron : pinch
• Garam masala powder :1/4 tsp
• Salt to taste
• Green cardamom: 1/2 tsp
• Vegetable oil : 4 tbsp

Procedure :

1) Heat 1 tbsp of oil in a pan and add onion ,fry it for 2 minutes.
     Then make a smooth paste of it in a blender.
2) Add remaining oil and heat it. You can fry paneer pieces very lightly
    if you want. Keep aside.
3) Otherwise temper oil with bay leaf,cloves,peppercorn,cinnamon stick
     and green chilies.
4) Now add onion paste and fry for 5-6 minutes.
5) Now add ginger-garlic paste and fry for another 2-3 minutes.
6) Add cashewnut paste and beaten yogurt ,mix them well.Stir continously
    and fry till all moisture is absorbed.
7) Add garam masala powder,salt and green cardamom powder with little
    water(1/2 cup) ,mix them well and cook for 5-7 minutes.
8) Now strain the gravy .
9) Now pour the gravy in the hot pan and add paneer pieces . Add a pinch
   of saffron and cook for 4-5 minutes in medium heat.
10) Add fresh cream ,mix it well and switch off the gas.

Serve hot with naan, rice or paratha.

Koraishutir Kochuri / Green Peas Kachori

koraishutir kochuri

Preparation Time : 20-25 minutes
Cooking Time : 20-25 minutes

Ingredients :

• Koraishuti / green peas : 1 cup frozen or fresh
• Green chilies : 1-2 
• Ginger : 1/4 tsp
• Ajwain : 1/4 tsp
• Hing /Asafoetida : pinch
• Salt to taste
• All purpose flour : 2 cup
• Vegetable oil : 2-3 tbsp
• Sugar : 1 tsp
• Oil for deep frying 

Procedure :

1) If you are using frozen green peas,then defrost them.

    Then make a fine paste of green peas, ginger and 

     green chilies with very little water.

2) Now in a frying pan heat 1 tbsp of oil then add 

    ajwain and hing ,wait for few seconds.Add the 

    smooth paste of green peas and little sugar if peas
    are not sweet,fry it till water from paste evaporates 

    and the mixture becomes dry.Now the stuffing is 

    ready and keep it aside and let it cool down.
3) In a large bowl take flour ,salt ,sugar and 2 -3 tbsp 

    oil.Mix them well.Now firstly add 1/2 cup of water

    and make a dough .If reqiued add little more water   

    gradually till dough is soft.Now cover the dough 

    with a damp cloth and keep it for 10-15 minutes.
4) Now take a small portion of dough in hand and 

    make a round ball.Then make a small disc by 

    pressing it with your palm and put a small ball (

    1 tsp) of stuff in the center of disc.Now bring all 

    sides together and cover the opening. Keep them 

    aside for 10 minutes.Cover it with a wet kitchen 

    towel.
5) Now roll out by applying oil on both sides. Roll 

     it gently. Put the joint side in bottom.
6) Take oil for deep frying in kadai or frying pan

     and heat it. Deep fry the  kochuri.

    Serve hot kochuries with potato curry or chana dal.

   

Mutton Korma

mutton korma

Preparation Time : 20 minutes
Marination Time : 1 hour or overnight
Cooking Time : 2 hours

Ingredients :

• Mutton : 4 lb
• Onion : 2 cups thinly sliced
• Potato : 1 medium cut into half (optional)
• Dry red chili : 2
• Bay leaf : 1 large
• Cardamom : 4-6 
• Cinnamon : 2"
• Cloves : 4-6
• Yogurt : 1/2 cup
• Garlic paste : 4-5 cloves
• Ginger paste : 2 tbsp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : 1-2 tsp
• Salt to taste
• Mustard oil : 2 tbsp + 7-8 tbsp
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Coconut milk : 1/4 cup
• Cashew nut paste : 1/4 cup 
• Garam masala powder: 1 tsp

Procedure :

1) Marinate mutton with yogurt,garlic paste , ginger paste,turmeric
    powder,kashmiri red chili powder,salt and 2 tbsp mustard oil and
    keep it over night or you can keep it for an hour or 2 hour.
2) In a heavy bottom big pan or kadai heat remaining oil and fry potatoes
    till golden brown and keep aside.
3) In the same oil add bay leaf,cardamom,cinnamon,cloves ,dry red chili
    and fry it for few seconds.
4) Now add sliced onion and fry till and translucent.
5) Add marinated mutton ,cumin powder,corriander powder and cook for
    30-35 minutes till oil comes out from mutton and masala.
6) Add coconut milk and cashew nut paste and mix them well.Cook for
    another 15 minutes.
7) Now transfer the mutton and fried potatoes to a pressure cooker.Check
    the seasoning.
8) Add 1 cup or 1 and 1/2 cup of warm water and garam masala powder.
    Mix them well.
9) Close the lid and pressure cook the mutton till mutton becomes almost
    soft.Wait till pressure cooker releases steam naturally.

   Serve hot with Pulao or steam rice.

Crab Puff

crab puff

Preparation Time : 30 minutes
Cooking Time : 5-10 minutes

Ingredients :

• Crab meat : 1/2 cup finely chopped
• Cream-cheese : 4 tbsp
• Soya sauce : 1 tsp
• Sugar : 1 tsp
• Green onion : 1 tbsp finely chopped
• Wonton wrappers : 20
• Vegetable oil for deep frying

Procedure :

1) Take a bowl and put chopped crab meat,cream cheese,soya sauce,sugar
     and green onion.Mix them well. Keep it for 1 hour if you have time
     otherwise you can immediately use it .
2) Now lay one wonton wrappers on your palm and place a tsp of filling in
    the center of the wrapper.Moisten the middle edges with wet finger tip.
    Now seal by pushing four edges towards the center to create a star.keep
    it in a plate and repeat the process .
3) Heat oil in a frying pan and fry the puff until crisp and golden brown.Use
    cooking tong for frying crab puffs.
 
Serve hot with sweet and chili sauce.

Murg Aloo Bukhara in Bengali Style /Chicken with Prune

murg aloo bukhara

Preparation Time : 15 minutes
Cooking Time : 45 minutes

Ingredients:

• Chicken :  4 lb
• Yogurt : 3 tbsp
• Onion : 2 cup finely sliced
• Garlic paste : 1-2 tbsp
• Ginger paste : 2 tbsp
• Cashew nut paste : 1/4 cup
• Poppy seeds : 2 tbsp
• Corriander powder : 1 tsp
• Cumin powder : 1 tsp
• Kashmiri red chili powder : 2 tbsp
• Green chili powder : 4 
• Garam masala powder : 1 tsp
• Raisins : 1 tbsp
• Prunes / aloo bukhara : 8-10
• Salt to taste
• Vegetable oil : 7 tbsp

Procedure :

1) Marinate chicken with yogurt .Keep it for 1 hour.
2) In a pan heat oil and fry onion slices till its colour changes to golden.
3) Now add all masala except raisins ,prunes,green chilies and chicken.
4) Fry masala for 15 -20 minutes till oil comes out from masala .
5) Now add marinated chicken and mix it well.Cover it with a lid and cook
    it for 20-25 minutes .Stir occasionally . Cook till chicken is almost done.
6) Now add raisins ,prunes,and green chilies and cover and cook for 5
    minutes.
7) Check the seasoning and the turn off the gas.
 
     Serve hot with steam rice.

Malpua

malpua

Preparation Time : 1/2 hour
Cooking Time :1/2 hour

Ingredients:

• Maida : 1/2 cup
• Suji : 1/2 cup
• Banana : 1 medium
• Sugar : 3 tbsp + 1 cup
• Khoya kheer : 1/2 cup grated
• Raisins : 2 tbsp
• Milk : 1 cup or more
• Water : 2 cups
• Ghee : 2 tbsp
• Cardamom : 4
• Baking soda : pinch
• Vegetable oil : 1 cup

Procedure :

1) In a bowl take maida,suji,smashed banana,khoya kheer,sugar,raisins,Pinch of
    baking soda, milk and sugar.Mix them well so that there are no lumps in it.Make
    the batter not too thick nor thin .Keep the batter in room temperature for at least
    1/2 hour.

2) Take a heavy bottom pan add water , 1 cup of sugar, crushed cardamom and let
     it boil for 8-10 minutes.Turn off the heat and let it cool down to room temperature.

3) Now in a frying pan add ghee and oil and heat it.Now pour one big spoon full
    batter in hot oil one at a time and fry both sides till golden brown.

4) Now soak each malpoa into sugar syrup for 1-2 minutes and take it out from syrup
    and put it in a seving plate.

Serve it warm or chilled.

Bengali Style Sweet Boondi

sweet boondi

Preparation Time : 10 minutes
Cooking Time : 20-25 minutes
Serves:6-7

Ingredients :

• Besan/Gram flour :1 and 1/2 cup
• Water for batter : 1 and 1/4 cup
• Red food colour : 1 drop
• Sugar : 1 cup
• Water for syrup :2 and 1/2 cup
• Cardamom : 3-4 crushed
• Rose water : 1tsp
• Vegetable oil to deep fry

Note:

 (The critical part of boondi making is to use the right kind of utensil

   for the batter to drop through the holes into the hot oil to form the

   little pearl shaped fried balls.To accomplish this you need to use a

   strainer or perforated ladle (in bengali we call it jhanjri) that has
   several round holes on the surface.)

Procedure:

   

1) In a pan put 2 and 1/2 cup water and sugar and bring to boil on high heat.
    Add crushed cardamom and rose water.When sugar melts down and syrup
    becomes thick,then simmer the syrup.

2) Now in a bowl mix besan with 1 cup water to make a smooth thick batter.
    If required add little water.

3) Heat the oil in a frying pan.

4) Hold the perforated ladle/ jhanjri above the oil over the center of the frying
    pan with one hand. With your other hand pour some of the batter onto the
    perforated ladle to cover all of the holes without  spilling over the edge
    of the perforated ladle.

5) The batter will start dropping through the holes into the oil. If the batter

    doesn’t drop right away through the holes, pour the batter on the skimmer

    back into the batter bowl, mix a little more water to the batter and start

    again. Drop enough boondi into the oil  so they just cover the surface of

    the oil in frying pan in a single layer. In 2-3 tbsp batter mix red food colour

    and also make boondi from this batter.

6) Fry them until boondis are light gold in color but not crispy. 

7) Lift the boondi out of the oil with a slotted spoon (this allows excess

    oil to drip back into the frying pan) and put them directly into the warm

    syrup and mix.

8) Before making the next batch of boondi, wipe clean the skimmer.

    Repeat the process of making boondi and adding to the syrup with rest

    of the batter. You may have to adjust the heat in between making boondis.

9) When finished frying the boondi, let them soak in the syrup for 1 hour
    or more. 

Bengali Langcha

bengali langcha

Preparation Time  : 1 hour
Cooking Time : 1 hour - 1/2 hour

Ingredients :

• Chana : 2 cups
• Maida : 1 tsp
• Basmati rice flour : 1 tsp
• Khoya kheer : 1 cup
• Jaiphal-javitri powder : 2 pinch
• Baking soda : 1 pinch
• Nakul Dana : 15 or more
• Sugar : 2 tbsp
• Mustard oil : 1 tsp
• Cardamom : 5-7 crushed
• Vegetable oil for deep frying
• Ghee : 2  tbsp heaped or you can fry langchas in ghee only.
• Water : 5 cups + 2 cups 
• Sugar : 2 cups + 1 cup

Procedure :

1) First on a flat surface like kitchen slab, put chana ,khoya  kheer,2 tbsp
    sugar, baking soda, javitri and jaiphal powder.Knead it well with the
    help of both palms for 10 minutes so that there are no lumps in the
    mixture.
2) Now add maida and basmati rice powder. Again knead for half an
     hour.You have to make a soft dough.
3) Now you have to take mustard oil in both palm and knead the dough
     very well for another 10 -15 minutes.The dough will remove oil.
4) Now in a plate put 1 tsp of musard oil and spread it .
5) Now put a heavy bottom large pan and pour 5 cups of water and 2 cups
    of sugar. Boil it.Add 4-5 crushed cardamom and boil it for 8-10 minutes.
    Now make heat very low so that syrup remains warm. Make it light syrup.
6) Take another small pan and pour 2 cups of water and 1 cup of sugar or
     little less than 1 cup and 2 crushed cardamom.Let it boil and make thick
     syrup. Turn off the heat.
7) Now make equal size round balls out of the dough,put 1 nakul dana inside
    the balls,  then  shape them into long cylinders, the shape of langcha. Roll
    the dough with your palms on the slab to make them even and smooth.
    Cover the raw langchas with a wet kitchen towel .
8) In a frying pan heat 2 tbsp ghee and 1 cup oil . Now lower the heat to
    medium -low.
9) Now add 5 langchas in hot oil and fry in low heat evenly on all sides till
    its colour changes to dark brown. While frying langchas will increase in
    size so either use very  large pan or fry in small quantities. Do not over fry
    it will burn.
10) Now put the fried langchas in light syrup and stir continously in it for
      15 minutes. This will help the langchas to be soft inside and its outer
      surface will be little crispy.
11) Atlast take out langchas from light syrup and put it in thick syrup .let it
      there for 10 minutes.Remove from syrup.
     Serve langchas warm or chilled.

Beguni / Batter fried Eggplants

beguni

Preparation time : 10 minutes
Cooking Time : 15-20 minutes
Serves : 5-6

Ingredients :

• Eggplant : 1 medium cut into very thin slices length wise or round wise
• Besan : 4 tbsp
• Rice flour/ Corn flour : 1and 1/2 tbsp
• Nigella /Kalonji / kalo jeera : 1/2 tsp
• Salt to taste
• Sugar : 1/2 tsp
• Turmeric powder : 1/8 tsp
• Water : 1/2 cup
• Red chilii powder : 1/4 tsp
• Cumin powder : 1/8 tsp
• Vegetable oil for deep frying

Procedure:

1) Wash and clean egplant.Cut into thin slices and keep it aside.
2) In a deep bowl take besan,rice flour or corn flour,kalonji,salt,sugar,
    red chili powder,cumin powder,turmeric powder and pour water.
3) Make a thick batter.Do not add all water one at a time .Check its
    consistency and then add water.
4) Now heat oil in a frying pan .
5) Take one eggplant/ brinjal slice and dip it in batter to coat  both sides
    of it . Slowly release the coated eggplant in the hot oil.
6) Keep medium heat and fry till both sides are golden brown and crisp.
     Take out and put them on kitchen paper to soak excess oil.

     Serve hot with hot tea.

Bengali Nolen Gurer Rosogolla

nolen gurer rosogolla

Preparation Time 3-4 hours
Cooking Time : 30-35 minutes
Serves : 10-12

Ingredients :

• Whole milk : 2 lit
• Lemon juice : 4-5 tbsp
• Sugar : 1 cup
• Nolen gur /khejur gur : 1 cup
• Water : 5 cup
• Cardamom : 2

Procedure :

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

    not to burn milk.As the milk starts boiling, add the lemon juice gradually

    and stir the milk gently.Lower the heat to medium. In few minutes 

    milk will curdle and cluster of white milk solids will forms.When you see the

    greenish water separating ,take it off from heat.

2) Now drain the chana 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 excess water from the chana.Take out the excess
   water firmly press the cloth, or put  the wrapped chana under a heavy

    pan for about one hour.

3) Once the chana is drained, place on a dry, clean surface and knead the

    chhana for 30-35 minutes until the chhana is  almost rolls into smooth soft

    dough .Knead the chana with the heel of your palm .The chhana will look
    like a smooth  dough and your palm will be little greasy from the fat of the
    chhana.

4)Take small portion of it and roll into small balls between your palm. The

    balls should be smooth and firm. To make the balls thus, first apply a little

    pressure between your palm and then let go, rolling the ball very lightly by

    a circular motion of your palms. Approximately 15-16 balls will be made

    from this measure.

5) In a heavy bottom pan make a syrup adding 5 cups of water and 1 cup

    of sugar and 1 cup of khejur gur. Keep it at medium high heat and bring
    to boil. Add 2 crushed cardamom.

6) Add all raw chana balls to the boiling syrup .Cover the pan with lid.Cook

    in high heat for first 4-5 minutes.Then cook for another 20-25 minutes in

    medium heat. Now turn off heat and wait for 10-15 minutes.

    Your rosogolla is ready. You can seve hot or chilled.

Bengali Style Fish Fry

fish fry

Preparation time : 2 hours
Cooking time : 10-12 minutes
Serves : 7-8

Ingredients:

• Fish : Bhetki / telapia fillet 2 cut into small pieces
• Onion paste : 1/4 cup
• Ginger paste : 1/2 tbsp
• Garlic paste : 1/2 tbsp
• Lemon juice : 1-2 tbsp
• Salt to taste
• Green chilies : 1-2 paste 
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Garam masala powder : 1/2 tsp
• Egg : 2 beaten
• Bread crump : 1 cup
• Vegetable oil  to deep fry

Procedure :

1) Make a fine paste of onion,ginger, garlic and green chilies in a
     blender.
2) Marinate the fish pieces with the onion-ginger -garlic-green chili
     paste,little salt and lemon juice for 15 minutes.
3) Put the marinated pieces in a single layer in a shallow tray.
4) Now again marinated them with corriander powder, cumin powder
    and garam masala powder.Nicely coat all the pieces and keep it
    covered for atleast 1 hour.
5) Take out each fish pieces from marinated spices and drain out
     excess water.
6) Take a small bowl. Beat 2 whole egg with pinch of salt.
7) Take a plate and spread bread crump.
8) Now take one fish piece ,roll it in bread crump ,then dip it in
     beaten egg, take out and again roll in bread crump.keep aside.
9) Now in a frying pan heat sufficient oil for deep frying.
10) Now gently slide the fish pieces coated with egg and bread
     crump in hot oil. Fry it in medium heat till its colour become
     golden brown.

    Serve hot with salads and ketchup.
     

Narkel Naru / Coconut Ladoo

narkel naru

Preparation Time : 10 minutes
Cooking Time : 40-45 minutes
Serves : 30

Ingredients :

• Shredded Coconut :  frozen 340 gm,You can use and grate fresh coconut.
• Whole milk : 1 cup
• Evaporated milk : 5 fl oz
• Condensed milk : 14 oz
• Elaichi /Cardamom: 4 crushed
• Sugar : 2-3 tbsp

Procedure :

1) First thaw the frozen coconut or you can use fresh one.
2) Take a heavy bottom pan and add all the ingredients except cardamom
     powder.
3) Now  put the pan in medium heat .
4) Mix all the ingredients together and stir continously.
5) You can add more or less sugar as per your taste.
6) Add cardamom powder.Stir till the whole milk almost dries up.
    Colour of the mixture will slightly change.
7) Do not dry the mixture too much ,else you can't make round balls. As you
    notice that the coconut mixture starts to come out smoothly from all sides
    of the pan turn off the heat and remove the pan from hot surface. Let it cool
    slightly.When the mixture is warm to touch take 1 tbsp of mixture and start
    making round balls by rolling between your palms .Keep it in a air tight
    container and refrigerate it for 7-10 days.

    Remove from refrigerator before serving.

Chicken Do Pyaza

chicken do pyaza

Preparation time : 1 hour
Cooking Time : 30- 45 minutes
Serves : 4

Ingredients :

• Chicken : 500 gm
• Onion : 500 gm very thinly sliced
• Yogurt : 1 tbsp
• Fresh cream: 1/2 tbsp
• Ginger paste:1 tbsp
• Garlic paste:1 tbsp
• Corriander paste :1/2 tsp
• Kashmiri red chili powder : 1 tsp
• Cumin powder : 1/2 tsp
• Tomato : 1 large chopped
• Tomato sauce : 1 tbsp
• Garam masala powder : 1 tsp
• Black pepper powder : 1/4 tsp
• Cardamom: 3 crushed
• Cinnamon stick: 1 "
• Bay leaf : 1 small
• Green chilies: 2 chopped
• Ghee : 1 tbsp
• Vegetable oil : 3 tbsp

Procedure :

1) First marinate chicken pieces with  yogurt for 1 hour.
2) In a frying pan heat oil and fry onions till light brown. Now take out
   these fried onions from oil and keep aside.
3) In a heavy bottom pan heat ghee and 1 tbsp oil .Temper it with Carda-
    mom,cinnamon,bay leaf.Then add half of fried onion.
4) Now add marinated chicken and mix them well .Cook for 3-4 minutes.
5) Now add ginger garlic paste,corriander powder,cumin powder,chopped
    tomato,black pepper powder and kashmiri red chilli powder .Miw them
    well with chicken and cover and cook chicken in medium heat till it
    becomes soft. Stir occasionally. Do not add water.
6)Now add garam masala powder,green chilies,tomato sauce and rest of
   fried onion. Mix them well and cook for another 5 minutes in medium
   heat.Turn off the gas.

   Serve hot naan, paratha,roti or rice.
 

Egg Poach Curry

egg poach curry

Preparation Time : 10- 15 minutes
Cooking Time : 25-30 minutes
Serves : 6-8

Ingredients :

• Eggs : 8 
• Onion : 1 cup finely chopped
• Garlic : 3-4 finely chopped
• Bay leaves : 2 
• Panch phoron : 1/2 tsp
• Dry red chili : 2 broken
• Ginger paste : 1 tbsp
• Tomato : 1 medium chopped
• Kashmiri red chili powder : 1 tsp
• Green chili : 2-3 slited
• Cumin powder : 1 tsp
• Corriander powder : 1 tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tbsp
• Garam masala powder : 1 tsp
• Vegetable oil : 5-6 tbsp

Procedure :

1) In a fry pan make a simple poach with the yolk unbroken,do not add salt
    and sitting solid in the centre.
2) In a pan heat oil and temper it with bay leaves,panch phoron,dry red chili.
3) Now add finely chopped onion and chopped garlic. Fry for 2-3 minutes.
4) Add Chopped tomato and fry for another 3-4 minutes.Mix well.
5) Now add ginger paste ,kashmiri red chili powder,corriander powder,cumin
    powder,turmeric powder and green chilies,mix them well.Fry them well
    till oil comes out from masala.
6) Add a cup of warm water .Cover the pan with lid.Let the gravy starts to
    boil and then add poaches.
7) Add  a tablespoon of sugar and garam masala powder ,mix them well.
    Cook for 4-5 minutes in medium heat and cover the pan with lid.
    Turn off the heat.

    Serve hot with steam rice.
    

Kundru Potato Curry

kundru potato curry

Preparation time : 10-15 minutes
Cooking time : 20-25 minutes
Serves : 4

Ingredients :

• Kundru / tindora : 10 -12 cut into 4 pieces,length-wise
• Potato : 1 medium cut into thin long pieces
• Onion : 1/2 cup cut into thin slices
• Bay leaves : 1 small
• Cumin seeds : 1/2 tsp
• Green chilies : 2-3 cut length-wise
• Ginger paste : 1 tsp
• Cumin powder : 1 tsp
• Corriander powder : 1/2 tsp
• Turmeric powder : 1/2 tsp
• Salt to taste
• Sugar : 1 tsp
• Garam masala powder : 1/2 tsp
• Vegetable oil: 4-5 tbsp

Procedure :

1) In a pan heat oil and add bay leaf and cumin seeds. Fry for 1 minutes.
2) Now add kundru slices , potato slices and onion slices.
3) Add salt and turmeric powder .Mix well and fry for 5-6 minutes in
    medium heat.
4) Add ginger paste,cumin powder,corriander powder and green chilies.
    Mix them well with vegetables.Cook for 5-6 minutes in medium untill
    raw smell masala goes away.
5) Pour very little water and cover the pan with a lid and cook till vegetables
    become soft.
6) Now add sugar and garam masala powder .Mix well.Cook for 1-2 minutes
    in medium heat.Turn off heat.

    Serve hot with steam rice.

Chicken Lollypop

chicken lollypop

Preparation Time : 20-30 minutes
Cooking Time : 15-20 minutes
Serves : 6-7

Ingredients :

• Chicken : lollypop pieces 14-15
• Ginger paste : 1 tbsp
• Garlic paste : 1 tsp
• Soya sauce : 1 tbsp
• Salt to taste
• Black pepper powder : 1/4 tsp
• Crushed ginger : 1 tsp
• Crushed garlic: 1 tsp
• Maida : 2 tbsp
• Corn flour : 2 tbsp
• Kashmiri red chili powder : 1 tbsp
• Red chili powder : 1 tsp
• Red food colour : 1 drop
• Egg : 1
• Vegetable oil to deep fry
• Sweet chilli sauce

Procedure:

1) Take chicken lollypop pieces, ginger-garlic paste,black pepper powder,
    salt and soy sauce in a bowl and mix well. Marinate for 30 minutes.
2) Heat sufficient oil in a pan .
3) Put crushed ginger and garlic,red chili powder, kashmiri red chili
    powder,red food colour, maida and corn flour in another bowl and
    mix well.Add  water and mix well till a thick batter is formed.
4) Dip marinated lollypops in the batter and deep fry in hot oil in medium
    heat till it becomes crispy. Drain on paper napkin.
 
    Serve hot with sweet chilli sauce.

Masala Sandwich

masala sandwich

Preparation Time : 15 minutes
Cooking Time : 10-12 minutes
Serves:2

Ingredients :

• Bread : 4 slices
• Potato : 1 large, boiled and smashed
• Onion : 1/4 cup finely chopped
• Garlic : 1 clove finely chopped
• Cumin seeds : 1/2 tsp
• Green chili: 1 tsp finely chopped
• Ginger paste : 1/2 tsp
• Cumin powder : 1/2 tsp
• Vegetable oil : 1 tbsp
• Salt to taste
• Chat masala : pinch
• Butter : 1tbsp

Procedure :

1) Boil potato and smashed it . Keep aside.
2) In a frying pan heat oil and cumin seeds.Let them splutter.
3) Add onions and chopped garic. Fry the onions till transparent.
4) Add chopped green chili. Add ginger paste,cumin powder and salt.
    Fry it for 2-3 minutes.
5) Add smashed potato.Mix the stuffing very well.cook for 5 minutes.
    Turn off the heat. Let the mixture cool before you start using it for
    the sandwich.Sprinkle chat masala over masala and mix them well.
6) Cut the edges of the bread. Cut the bread in triangular shape.
7) Apply butter evenly on the bread on both sides.
8) Put and spread potato mixture on one bread and cover it with another.
9) In a  sandwich maker, toaster or grill, toast or grill the sandwich till
    browned from both sides.
10) It will become crisp from outside and soft from inside.

    Serve hot.

Aloo Bhaja / Crispy potato fry

aloo bhaja

Preparation Time : 20-25 minutes
Cooking Time : 15 - 20 minutes
Serves : 6-7

Ingredients :

• Potato : 2 large 
• Salt : 1 tsp
• Vegetable oil for deep frying
• Black salt: pinch (Optional)

Procedure :

1)  Cut potatoes into thin round slices. You don't need to peel them. Now
     with a very sharp knife cut them into very fine juliennes. . Make sure to
     soak them in water as soon as you cut them other wise its colour will
     change to black.
2) After you are all done with cutting . Strain it in a strainer and wash
    thoroughly.Strain excess water. Add salt and mix them well. Keep it
    aside for 5-10 minutes.
3) Now heat oil in a pan till smokes comes out.Now reduce the heat to
    medium.
4) In hot oil add a handful of potato juliennes at a time and keep it stirring
    continuously with a perforated spoon( in bengali it is known as jhanjri)
    for even cooking to prevent formation of any lumps.Fry them till it
    becomes crispy.
5) Remove from oil with the help of perforated spoon .Drain them on a
    paper towel to remove excess oil.Cool it completedly and keep it in a
    air tight container.

     Sprinkle pinch of black salt over aloo bhaja.
     Serve them with hot steam rice and dal.

 

Rui Macher Kalia

rui macher kalia

Preparation Time : 10 minutes
Cooking Time : 25-30 minutes
Serves : 4

Ingredients :

• Rui /Katla fish : 4 large pieces
• Onion paste: 1 small
• Garlic :3-4 cloves paste
• Ginger paste :1 tsp
• Yogurt : 1 tbsp, beaten
• Cashew nuts : 8-10 paste
• Raisins : 8-10
• Bay leaf : 2 medium
• Cardamom : 3-4 crushed
• Cinnamon : 1 " 
• Panch phoron :1/2 tsp
• Dry red chilies : 2-3 broken
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar to taste
• Green chilies : 2-3 slited
• Ghee : 1 tsp
• Mustard oil / Vegetable oil : 7-8 tbsp

Procedure:

1) Clean and wash fish pieces. Sprinkle 1/2 tsp of turmeric powder and
     1/2 tsp of salt over fish pieces and mix them well.
2) Make a smooth paste of onion ,garlic and cashew nuts.
3) In a frying pan heat oil and fry fish and keep aside.
4) In a heavy bottom pan or kadai heat oil and temper it with bay leaf,
    dry red chilies, cardamom, cinnamon and panch phoron.
5) Add onion-garlic-cashew paste and fry it or 5-6 minutes in high heat.
    Stir contiously.
6) Now add ginger paste, salt, turmeric powder,green chilies and raisins.
    Fry till oil comes out from masala.
7) Now add beaten yogurt and sugar. Fry for another 3-4 minutes.
8) Add 1 cup of water. Let it boil and add fried fish pieces. Cover and
    cook in medium heat for 4-5 minutes.
9) Sprinkle ghee. Mix it well.Turn off the heat.
    Serve hot with pulao or steam rice.
 

Rasamalai

rasamalai

Preparation Time :1 - 2 minutes
Cooking Time : 40-45 minutes
Serve : 4-5

Ingredients :

• Whole milk : 500 ml
• Rasgulla : 8-10 (Canned rasgulla can be used,or you can make them.)
• Cardamom : 2-3 crushed
• Saffron strands : 7-8
• Sugar : 1 tbsp or you can add more
• Pistachio : 1 tbsp finely chopped for garnishing

Procedure :

1) Boil milk in a pan for 30 minutes in medium high heat.Stir continously
    till its volume reduces to 3/4 th of its original volume. Scrape off the
    cream that will collects on all sides of the pan.
2) Add crushed cardamom and saffron strands. Boil milk for 5 minutes.
    Reduce the heat.
3) Remove rosogolla from syrup and squeeze extra syrup from it.
4) Add rosogolla to the milk  and add a table spoon of sugar. Taste if you
    need more sugar.Cook for 2 minutes. Turn off the heat.

    Garnish it chopped pistachio and serve chilled.

Couscous Payesh

couscous payesh

Preparation Time : 3-4 minutes
Cooking Time : 30 minutes
Serves: 4

Ingredients :

• Couscous : 1/2 cup
• Whole milk : 500 gm
• Tejpata / Bay leaf : 2 medium
• Sugar : 6 tbsp (You can add more or less as per your taste)
• Cardamom : 4 crushed
• Cashew nuts :4-5 broken
• Raisins : 5-6 

Procedure :

1) In a pan boil milk for 15 minutes in high heat and stir continously, otherwise
    milk will overflow.

2) Now add bay leaf and boil for another few minutes till sweets aroma comes
    out.

3) Now add couscous to the milk.Boil for 5 minutes.

4) Add Sugar ,mix it well and cook for another 5-10 minutes.Stir continously

5) In the mean time add crushed cardamom.Turn off the heat.

    Put it in a bowl and let it cool and garnish it with cashew nuts and raisins.

    Serve chilled.

Potol Posto / Parwal with Poppy Seeds

potol posto

Preparation Time : 10 -15 minutes
Cooking Time : 15- 20 minutes
Serves : 2

Ingredients :

• Parwal/ Potol: 15-20 gm
• posto/poppy seeds paste: 5-6 tbsp
• green chilies:2-3 cut length wise
• mustard oil/ vegetable oil: 2-3 tbsp
• kalonji/ kalo jeera : 1 tsp
• tumeric powder:1/4 tsp
• salt to taste
• sugar:1/2 tsp

           

Procedure:

1. Soak posto (Poppy seed) in water for about 30 minutes. Remove and grind
    it into a fine paste.You can also dry grind poppy seeds in a spice and coffee
   grinder . Then you make smooth paste with water.

2. Wash potol and cut them length wise .

3. Heat oil in a pan , add kalonji / kalo jeera seeds and green chilies. let them
    splutter.

4. Now add potol pieces and add salt and turmeric powder. Cook them for
    8-10 minutes so that it becomes  tender.

5. Then add poppy paste and mix them well. Fry them in medium heat until
    the oil get seperated from the mixture.

6. Now add 1/2 teaspoon of sugar.Sprinkle little water if required. Cook for
    3-4 minutes. Turn off the heat, put it in a serving dish.

Serve hot with steam rice.

Bandhakopi r Kofta / Cabbage Kofta Curry

kofta curry

Preparation time : 30-35 minutes
Cooking Time : 30-35 minutes
Serves : 4

Ingredients :

• Cabbage : 2 cup grated
• Onion : 1/2 cup finely chopped (optional)
• Besan : 2 tbsp
• Maida : 1 tbsp
• Rice flour : 1 tbsp
• Red chili powder : 1 tsp + 1 tsp
• Cumin powder : 1 tsp + 1tsp
• Salt to taste
• Garam masala powder : 1/2 tsp + 1 tsp
• Potato : 1 medium cut into small cubes
• Tomato : 1 small finely chopped
• Ginger paste : 1 tbsp
• Bay leaf : 1 medium
• Panch phoron : 1/2 tsp
• Dry red chili : 2 
• Green Chilies :2-3
• Turmeric powder : 1/2 tsp
• Sugar to taste
• Ghee : 1tsp
• Vegetable oil / mustard oil

Procedure :

1) In a bowl take cabbage , salt ,besan, maida,rice flour, 1 tsp cumin
    powder, 1 tsp red chili powder and 1/2 tsp garam masala powder.
    Mix them alltogether.Adjust besan and rice flour as needed other
    wise it will become soft and watery. Make small balls with this
    mixture.

2) In a pan heat oil and fry koftas  in batches of 4 to 5  and fry them
    till they are golden brown in colour. After frying, keep them aside
    in another container.

3) Heat oil in a heavy bottom pan/ kadai .Temper oil with bay leaf,
    dry red chili and panch phoron.

4) Add potatoes and fry them till its colour changes to light golden
    colour.

5) Add chopped tomato, green chilies , turmeric powder and very
    little salt. Remember koftas had salt in them, so you have to add
     salt carefully.Mix them well.Fry in medium heat and cover the pan. 

6) After tomatoes become soft add ginger paste, cumin powder,red
    chili powder and cook till raw smell of masala goes away.

7) Add a cup of water and mix them well . Cover and cook till
    potatoes become soft. 

8) Now add fried koftas ,sugar and sprinkle garam masala powder.
    Add ghee and mix them well. Cook for 2 minutes.Turn off the heat .

   
    Serve hot with steam rice.

     

Traditional Mutton Rezala

mutton rezala

Preparation Time : 10 minutes + Marination time
Cooking time : 1 hour -1&1/2 hour
Serves : 4

Ingredients :

• Mutton / Goat meat : 500 gm
• Yogurt : 3-4 tbsp
• Onion paste : 1/2 cup
• Garlic paste : 3-4 cloves
• Ginger paste : 1 "
• Bay leaf : 1 large
• Cardamom : 4-5 crushed
• Cinnamon : 2" stick
• Cloves : 5-6
• Whole black pepper : 6-7
• Dry red chili : 4-5 broken
• Green chilies : 3-4 chopped
• Onion : 1 cup thinly sliced
• Poppy seeds paste : 2 tbsp
• Cashew nut paste : 2 tbsp
• Mace / javitri : 1/2 tsp broken
• Nutmeg powder / jaiphal powder : pinch
• Salt to taste
• Sugar : 1 tbsp
• Ghee : 6-7 tbsp
• Fresh cream : 1 tbsp

Procedure :

1) First marinate mutton with yogurt,onion paste,ginger paste, 1/2 tsp
    salt and garlic paste for atleast 1 hour. You can also marinate it
    overnight. Keep them covered in refrigerator.
2) In a heavy bottom pan add 2  tbsp of ghee ,heat it and temper it
    with bay leafs, cardamon ,cinnamon,laung,whole black pepper
    and dry chilies.
3) Add the marinated mutton and fry it till its colour changes to pale
    white.
4) Add 1 cup of  warm water and let it boil.
5) Now put it in a pressure cooker and cook for 5-6 whistles or until
    mutton is almost 80% done.
6) Now in the same pan heat some more ghee. Add onion slices and
    chopped green chilies.
7) Add poppy paste ,cashew paste ,mace and nutmeg powder.Mix
    them well and fry it for 2-3 minutes.
8) Now add boiled mutton with gravy and then add salt and sugar.
    Mix them well , cover and cook in medium-low heat till mutton
    is fully done and gravy becomes thick. Turn off the heat. Put it in
    a serving bowl and garnish with fresh cream over it.
 
    Serve hot with paratha , rice or biriyani.

Fruit Custard

Fruit Custard 

Preparation Time : 15-20 minutes
Cooking Time : 30 time
Serves : 4

Ingredients :

• Whole milk : 500 gm
• Custard powder : 2 tbsp (strawberry flavor is used in this recipe ,you can use other flavor as per your taste )
• Sugar : 4-5 tbsp (You can add more or less as per your taste)
• Banana : 1 small cut into small pieces
• Pomegranate: 2 tbsp
• Mango : 1 cup cut into small pieces 
• Apple : 1 medium peeled and cut into small pieces.
•  You can add different fruits of your choice.
• Finely chopped Dry fruits of your choice used for garnishing 

Procedure :

1) In a pan pour milk and boil it in high- medium heat for 15- 20 minutes.
2) In the mean time, take a small bowl pour 3-4 tbsp of warm milk and mix 2 tbsp custard powder. Make sure that there are no lumps in the paste and keep aside.
3) Now add sugar to the boiling milk and stir continously.
4) Now reduce the heat to medium and add custard paste in the milk.Stir continuosly to avoid the forming of lumps in the custard.
5) Cook till custard is light consistency as after cooling it will become thick.
6) Turn off the heat and let it cool.
7) Now add fruit chunks ,mix well and keep it in refrigerator for atleast 1 hour. Keep a little amount of fruits for garnishing.Now it is ready to serve. 

Put it a serving bowl.Put fruit chunks and sprinkle finely chopped dry fruits over the custard.
     

Serve chilled fruit custard.

Happy Cooking!!

Doodh Potol

doodh potol

Preparation Time :10-15 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients :

• Potol /parwal : 14-15, cut into 4 pieces lengthwise.
• Coconut : 1 tsp powder / milk
• Posto / poppy seeds paste : 2 tbsp
• Green chillies : 2-3 chopped
• Tomato : 1 medium finely chopped
• Milk : 1 small cup
• Coriander powder : 1/2 tsp
• Cumin powder : 1/2 tsp
• Garam masala powder : 1/4 tsp
• Bay leaf : 1 medium
• Cardamom : 2 
• Cloves :2-3 
• Cinnamon : 1"
• Salt to taste
• Sugar : 1tbsp
• Vegetable oil : 4-5 tbsp

Procedure:

1) In a pan heat oil and add potol.Fry it lightly and keep aside.
2) In the same oil add bay leaf ,cardamom,cinnamon and cloves.Wait for
    30 seconds.
3) Add chopped tomato.Fry it for a minute.Now add cumin powder and
    coriander powder.
4) Add salt and sugar.Mix them well.
5) After few minutes add coconut paste and posto paste and cook for
   another few  more minutes.
6) Add milk instead of water and fried potol.Cover the pan with a lid
    and cook till gravy  becomes thick.
7) Now sprinkle garam masala powder and mix them well. Turn off the
    heat.

Serve hot with steam rice.

Aloo Potol er Dalna

aloo potoler dalna

Preparation Time :10-15 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients :

• Potol /parwal : 12-14
• Potato : 1 large cut into small cubes
• Cardamom : 2-3
• Bay leaf : 1 small
• Dry red chili : 2 
• Panch phoron : 1/4 tsp
• Cinnamon : 1 & 1/2 "
• Cumin powder :1 tsp
• Ginger paste : 1 tsp
• Coriander powder : 1/2 tsp
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1 tbsp
• Tomato : 1 medium chopped
• Kasmiri red chili powder : 1 tsp
• Green chilies :2 -3
• Garam  masala powder : 1/2 tsp
• Ghee : 1tsp
• Mustard oil : 5- 6 tbsp or more

Procedure :

1) Peel the skin of parwal /potol and cut into halves.
2) Heat mustard oil in a pan and fry potol with pinch of turmeric
    till they are light golden colour.Remove from oil and keep aside.
3) Heat some more oil in the pan and temper the oil with bay leaf,
    cardamom ,cinnamon, dry red chili and panch phoron.When the
    spices starts sizzling add chopped potato and sprinkle turmeric
    powder and fry till they are light golden colour.
4) Add finely chopped tomato and ginger paste. Add salt and fry
    till raw smell of tomato goes away.
5) Add cumin powder, coriander powder ,kashmiri red chili powder
    and slited green chilies.
6) Fry them in medium heat till oil comes out from masala.
7) Add lightly fried potol and gently mix them very well.
8) Add 1 cup of water.Cover and cook till potatos are done.
9) Remove cover and reduce the gravy to your desired thickness.
10) Add sugar ,ghee and garam masala powder .Gently mix them.
Turn off the heat.
Serve hot with steam rice or roti.

 

Kasoori Methi Paneer

kasoori methi paneer

Preparation Time :10-15 minutes
Cooking Time : 15 -20 minutes
Serve : 4
Ingredients:

• Paneer : 250 gm cut into small cubes.
• Onion : 1 cup paste
• Tomato : 1 large paste
• Ginger paste : 1 tbsp
• Bay leaf : 1 small
• Cardamom : 3-4 crushed
• Cinnamon : 1"
• Green chilies : 1-2 
• Kashmiri red chili powder : 1 tsp
• Salt to taste
• Sugar : 1-2 tbsp
• Milk : 1 cup
• Kasoori Methi : 1 tsp
• Vegetable oil : 4-5 tbsp

Procedure :

1) First make a paste of onion ,tomato,ginger and green chilies.Put them
    in a small bowl  and mix them well. Keep aside.
2) In a frying pan heat oil and fry paneer cubes till light golden colour.
    Keep them aside.
3) In the same oil temper it with bay leaf,cardamom,cinnamon.Then add
   onion-tomato- ginger paste. Fry them and in the mean time add kashmiri
   red chili powder,salt, sugar. Fry them till oil comes out from masala very
   well.
4) Add fried paneer cubes, mix them with masala.
5) Now pour milk and let it boil.Make gravy thick.
6) Now sprinkle kasoori methi over paneer and mix them well.Now turn
   off the heat.

    Serve hot with rice, roti, naan, paratha or fried rice.
 

Bhapa Ilish / Steamed Hilsa

bhapa ilish

Preparation Time :10-15 minutes
Cooking Time : 10-15 minutes
Serve : 4-5
Ingredients :

• Ilish mach / hilsa fish : 5-6 large pieces
• Posto paste : 4 tbsp
• Mustard paste : 2 tbsp
• Yogurt : 1 tbsp
• Salt to taste
• Turmeric powder : 1/24 tsp
• Green chilies : 4-5 
• Kalonji : 1/2 tsp
• Mustard oil : 5-6 tbsp

Procedure:

1) If you are using frozen hilsa / ilish , you need to fry hilsa /ilish pieces
    lightly with very little turmeric powder and salt , otherwise you need
    not to do so.
2) In a small bowl take posto paste, mustard paste ,yogurt,pinch of turmeric
    powder,kalonji and salt.
3) In a heavy bottom vessel put add oil, posto-mustard paste,hilsa and green
    chilies.
4) Now cover the pan with a lid and turn on the gas on medium-low heat.
5) Cook for 10-15 minutes.Turn off the gas.
Serve hot with steam rice.

Chilli Chicken

chilli chicken

Preparation Time :25-30 minutes
Cooking Time : 20-25 minutes
Serve : 4

Ingredients:

• Boneless chicken breast : 250 gms (cut into 1 inch cubes)
• Egg : 1
• Garlic : 4-5 cloves crushed and finely minced
• Ginger : 1 inch cut into thin julliens
• Onion : 1 large cut into cubes
• Green bell pepper : 1/2 cup cut into cubes
• Green Chillies : 4-5 cut into halfs ,length wise
• Red chilly sauce : 2-3 tbsp
• Corn flour : 1-2 tbsp
• Soy sauce : 2 tbsp
• Tomato ketchup : 2-3 tbsp
• White vinegar : 1 tbsp
• Vegetable oil
• Green onions/ Spring Onion : 1/2 cup(cut into 1/2 inch length)
• Salt : 1 tsp

Procedure:

1) Marinate the chicken pieces in egg , 1 tsp salt, 1 tsp red chilly sauce and
    2 -3 tsp cornflour. Mix well and keep for 10 - 15 minutes.
2) In a bowl mix  red chilly sauce, soy sauce, tomato ketchup and  vinegar.
    Keep aside .
3) Now heat oil for frying in a pan/ kadai and fry the chicken pieces separately
    for 4-5 minutes. Do not over fry otherwise the chicken will get hard. Take
    them out on a  paper napkin.
4) In a separate pan heat 2 tbsp oil and add minced garlic, ginger jullien and
    green chilies.Fry till golden color and then add sliced big onion and
    capsicum cubes .Stir fry on high flame for 4-5 minutes.Do not over cook
    the vegetables.
5) Add fried chicken pieces and chopped green onions mix them well.Now
    lower the heat and add the sauce mixture.Mix well.
6) Take a small bowl add 1 tsp of corn flour with 1/2 cup of water. Add to
    chicken.
7) Cook till its gravy becomes slightly thick and dry, turn off the heat and
    move it in a serving dish.
   Serve hot.

Kolkata Egg Roll

egg roll

Preparation Time :20-25 minutes
Cooking Time : 10-12 minutes
Serve : 2

Ingredients:

• Maida : 1 cup
• Sugar : pinch
• Egg : 2
• Cucumber: 1 cup thinly sliced
• Onion : 1/2 cup thinly sliced
• Green Chili :  2 chopped
• Black pepper : 1tsp
• Salt as per taste
• Vegetable oil - 4 tablespoon
• Tomato Ketchup as per your taste
• Chili Sauce as per your taste
• Lemon 1 cut into - 4 pieces
• Water to make dough

Procedure:

1) Make a soft dough with maida, some salt,Sugar , 1 tbsp oil and water
    and keep aside for 15 minutes.After 15 minutes divide the dough into
    4 equal parts. Take one ball and roll it gently into a thin large circle
    with little atta or oil .

2) Heat the tawa and  fry gently each parathas without  oil like roti and
    keep in a plate.

3) Now take an egg and beat well with some salt. Heat 1 tsp oil on the
     tawa then take
    one paratha and fry it both sides till its colour slightly changes to brown
    ,keep aside and in that same tawa add 1/2 tsp oil,then pour the beaten
    egg on the hot tawa and spread the egg all over the pan and keep it as
    it is on heat for 30 seconds and after that place a paratha on the raw side
    of the egg and it will stick with the egg. Fry it well on both sides and
    place on a plate.

4) Now on the fried egg topped paratha sprinkle some lemon juice, put
    some sliced cucumber, onion, chili, pinch of black pepper powder,
    tomato ketchup & chili sauce. Sprinkle lemon juice as per your taste.
    Roll up the paratha with the vegetables in the center.Wrap up the roll
    into a paper towel. Repeat this whole process for rest of the parathas.
 
     Serve Hot.

Aloo r Dum

aloo r dum

Preparation Time :20-25 minutes
Cooking Time : 20 -25 minutes
Serve : 4

Ingredients:

• Potato : 10 medium
• Onion : 1 cup grated
• Garlic : 3-4 cloves finely chopped
• Tomato : 1 medium chopped
• Ginger paste : 1 tbsp
• Cumin seeds :1/4 tsp
• Dry red chili : 2-3
• Bay leaves : 1 medium
• Cumin powder : 1 tsp
• Corriander powder :1 tsp
• Kashmiri red chili powder: 1 tsp
• Green chilies :4-5
• Turmeric powder : 1/4 tsp
• Salt to taste
• Sugar : 1 tbsp
• Garam masala powder : 1/2 tsp
• Vegetable oil/canola oil :3-4 tbsp
• Ghee : 1 tsp

Procedure:

1)  Boil potato with salt in a pressure cooker in high heat and wait
      for 2 whistles.Cool it and peel its skin and keep aside.
2)  Heat oil in a pan and fry potatoes till golden brown and keep aside.
3)  In the same pan add cumin seeds,bay leaf, dry red chilies, green
     chilies.
4) Add grated onion and garlic . Fry them till its colour changes to golden
    colour.
5)  Add ginger paste and chopped tomatoes.Sprinkle salt and
      cover the pan till tomatoes become soft.
6)  Now add cumin powder,corriander powder,turmeric powder,kashmiri
     red chili powder.Cook in low heat till oil  comes out.
7)  Add fried potatoes,salt ,sugar with little water and mix them well.
8)  Cover and cook for 10 -15 minutes in low heat.Sprinkle garam masala and
     mix them well.
9) Add ghee mix them well .Turn off the heat.

       Serve with luci, paratha, steamed rice.

Caramel Custard

caramel custard

Preparation Time :120-25 minutes
Cooking Time : 40-60 minutes
Serve : 4

Ingredients:

• Evaporated milk: 1 cup
• Heavy cream (fresh cream or double cream): 1 cup
• Eggs: 3
• Vanilla extract: 1.5 tsp
• Sugar: 3/4 cup (or as per taste)
• Sugar for caramel: 2/3 cup
• Hot water as needed

Procedure:

1) Put a pot full of water to boil.

2) Pre-heat oven to 350F (175C).

3) In a non stick pan add the sugar for caramel . Let it cook. Do not stir,
    if needed carefully rotate the pan.   As the sugar change the color to
    golden, switch off heat. Very carefully pour the sugar syrup to the
    baking dish or individual ramekins, to coat the bottom. Set aside the
    baking dish or ramekins.

4) Beat eggs and evaporated milk with a hand whisk. You need not to
    beat it to form any bubbles. Just mix it well, so the milk and eggs
    are well incorporated.

5) Add vanilla extract and sugar, mix well. Taste the mixture and if
    needed add more sugar. Add heavy whipping cream (or fresh cream
   or double cream) and mix gently to a smooth mixture.

6) Strain the mixture through a strainer. Pour mixture into the caramel
    coated baking dish or ramekins. Place the baking dish or ramekins
    on a large baking tray. Put the baking tray in the preheated oven.
    Carefully pour the hot water in the baking tray upto an inch of depth.
    Bake for 40-60 minutes or till set. If you are using small individual
    ramekins, then it will take 40 min. If you are using a 9 inch round pan,
    then bake for 60 minutes.

7) Take out the baking tray from oven, let it cool down. Carefully invert
     the flan onto the serving plate, drizzle sugar syrup and enjoy.
     Serve the caramel custard either warm or cold.