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.

Egg Korma

egg korma

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

Ingredients :

• Boiled egg : 8
• Onion : 1 small finely chopped
• Tomato : 1 large 
• Green chilies : 2-3
• Ginger : 1" 
• Garlic : 4-5 cloves
• Coconut powder / Coconut milk : 1 tbsp
• Poppy seeds : 2 tbsp
• Cashew nuts : 8-10
• Raisins : 8-10
• Fenugreek seeds : 1/2 tsp
• Cinnamon stick : 1 "
• Cardamom : 3-4 
• Laung : 3-4 
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tsp
• Cumin powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Vegetable oil : 5-6 tbsp
• Ghee : 1 tsp

Procedure : 

1) Boil eggs. Cool and peel shells. Now sprinkle little turmeric powder and
    salt over egg  mix them . And fry to a golden brown or just let them remain
    the way they are.
2) Make a paste of tomato, green chili, ginger and garlic.
3) And make another paste of cashew nuts,raisins and poppy seeds .
4) Put oil in a heavy bottom pan ,add fenu greek seeds. Wait till its colour
    changes to deep brown. Then remove the seeds from oil.
5) Now add cardamom, cinnamon and laung.
6) After few seconds add finely chopped onion and fry till transparent.
7) Then add tomato paste and add turmeric powder,cumin powder ,kashmiri
     red chili powder ,salt and sugar.Stir continuously so that masala does not
     burn . Fry them for 3-4 minutes in medium heat.
8) Now add coconut milk and poppy seeds paste and cook till oil comes out.
9) Add half cup of water and fried eggs.
10) Cover with lid and cook for 4-5 minutes in medium heat.
11) Sprinkle little ghee and turn off the heat.
       Serve hot with steam rice, naan, roti or paratha.

Chana r Dalna

chanar dalna

Preparation Time :10-15 minutes
Cooking Time : 40-50 minutes
Serve : 4
Ingredients:

• Homemade paneer /chana : 1 cup
• Maida : 1tsp
• Salt to taste
• Bay leaf : 1 medium
• Panch phoron : 1/2 tsp
• Dry red chili : 2
• Potato : 2-3 medium cut into small cubes
• Tomato : 1 medium finely chopped
• Ginger paste : 1  tsp
• Cumin powder : 1 tsp
• Corriander powder : 1/2 tsp
• Kashmiri red chili powder : 1 tsp
• Sugar to taste
• Garam masala powder: 1/2 tsp
• Green chilli : 2 chopped
• Ghee : 1 tsp
• Vegetable oil : 4 tbsp

Procedure :

1) Boil milk and curdled milk with lemon juice. Strain chana by using
    muslin cloth.wash it under water, squeeze it and han it for half an
    hour. Squeeze out water completely.Now take a plate , put chana,
    maida , pinch of salt , sugar and one chopped green chilies.Knead
    chana for 1 minute and make a chana dough.
2) From the dough divide 9-10 chana balls and round them and slightly
    press and give them a pattie like shape.
3) Take a pan and heat oil.Then potatoes and keep aside. Fry chana balls
    and also keep aside.
4) Now in the same pan add little oil ,heat it. Then add bay leaf, panch
    phoron and dry red chili for tempering.
5) In medium heat add ginger paste,cumin powder,coriander powder,
    kashmiri red chili powder, chopped tomatoes.Mix them well and cook
    until oil comes out form masala.
6) Now add fried potato,salt  and 1 cup of water. Gently stir it and cover
    the pan with a lid.
7) When all potatoes become soft add fried chana balls.If gravy is too thick,
    add little water and boil it.
8) Sprinkle sugar ,garam masala powder and ghee. Mix well. Turn off the
    heat.
   Serve hot with plain rice.