Dhone pata bata

 

Dhone Pata Bata

Ingredients:

• Coriander leaves/cilantro leaves: 1 bunch 
• Mustard oil: 1/2 tsp
• Kalonji / kalo jeera : 1/2 tsp
• Salt to taste
• Green chilies: 2 whole 

Procedure: 

1) Take a big bowl , put the cilantro leaves and soak it inwater for 5 minutes. This process help to settle down mud from leaves in the bowl. Now take out the leaves from the bowl and throw away dirty water. Repeat this process till you find clear water.

2) In a mixer grinder jar take coriander leaves, green chilies. If you want you can add 2 pods of garlic, a small amount of ginger and more chilies as per your taste. I make it simple.Make a fine paste of it.

3) Now take a non stick pan heat it add oil. Let it warm ,then add kalo jeera/ kalonji. As the aroma comes out add the paste. No need to strain it. Now cook it in medium heat till water is absorb.

4) You will get the final quantity of the bata. Now add little amount of salt. Mix it properly and cook it till it becomes a dough. Cooking is ready to serve.

Serve it with hot steam rice.

Happy Cooking!!

Paneer Lababdar

paneer lababdar

Ingredients 

• Paneer : 450 gm cut into cubes
•                50 gm crushed 
• Onion : 2 cup finely chopped 
• Tomato : 2 cup finely chopped
• Ginger : 1 tbsp grated
• Garlic : 1 large grated
• Green chilies : 4 -5 finely chopped 
• Coriander leaves: handful finely chopped 
• Watermelon seeds : 1 &1/2 tbsp
• Cashew nuts : 8-10
• Cumin seeds: 1 tsp
• Cardamom : 2
• Tejpata : 1
• Laung : 5
• Whole black pepper : 5-6
• Kashmiri red chili powder: 1 tbsp
• Kasuri methi : 1 tsp
• Honey : 1 tsp
• Salt to taste
• Garam masala powder : 1/2 tsp
• Fresh cream : 2 tbsp
• Soyabean oil : 1 tbsp
• Butter : 2 tbsp

Procedure :

1.  First take a pan add 2 cups of water and let it boil.

     Add 1 tsp of salt and add paneer cubes. Let it cook

     for a minute and turn off the gas. Keep it for 1-2 

     minutes, then drain the water from the paneer and 

     keep aside. Here i have used readymade  block 

     paneer. The above process will make paneer soft

     and fresh.

2.  Now take a pan or kadai,add 1 tbsp of oil and 

     heat it.After that add 1 tsp of cumin seeds,1 tejpata

     ,2 cardamoms,4-5 laung and 5-6 whole black pepper.

     Fry it for 30 seconds.

3.  Now add chopped onion, saute it in medium heat 

     till it changes to golden brown colour. Now add 

     chopped tomatoes and add little salt.Cook for 

     few minutes.

4.  Add watermelon seeds and cashew nuts. Cover 

     and cook until tomatoes are soft.

5. This part is done.Turn off the heat and let it cool.

     Now make a smooth paste in a blender , add little 

     water and strain it.

6.  Now take another kadai or pan , add butter . Heat

     it and immediately add grated garlic, ginger and

     green chilies. Saute it for few seconds. Add 

     Kashmiri red chili powder , give a quick mix 

     and pour the ground paste and add 1 cup of water.

7.  Cook for 3-4 minutes in medium heat. Add Kasoori 

     methi and 1 tsp of honey.You can add sugar instead 

     of honey.Mix them well.

8.  Add grated paneer and paneer cubes to the gravy.

     Adjust salt.Mix them well.

9.  Now add garam masala powder and chopped 

      Coriander leaves.Mix them well and cook for 

      a minute.

10.  Now add 2 tbsp of fresh cream and give a mix.

       Turn off the heat and transfer it to a serving dish.

       Paneer Lababdar is ready to serve.

    Serve it with steam rice, pulao, naan or roti.

    Happy Cooking!!

Cauliflower Roast

cauliflower roast

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

Ingredients :

• Cauliflower : 1 small
• Potato : 1 medium cut into small pieces
• Onion : 1/2 cup chopped
• Tomato : 1 small chopped
• Garlic : 3-4 cloves chopped
• Green chili : 1 
• Bay leaf : 1 small
• Cumin seeds : 1/4 tsp
• Cumin powder : 1/2 tsp
• Corriander powder : 1/2 tsp
• Ginger paste : 1 tsp
• Kashmiri red chili powder : 1/2 tsp
• Garam masala powder : 1/4 tsp
• Turmeric powder : 1/4 tsp
• Salt to taste
• Sugar : 1/2 tsp
• Coriander leaves : 2 tbsp chopped
• Vegetable oil : 2 tbsp

Procedure :

1) In a kadai / pan add oil and heat it.Temper it with bay leaf and cumin seeds.
2) Add all ingredients in kadai.Mix them well .
3) Now cover the kadai/ pan with a lid and cook for 15 -20 minutes in medium heat.
4) Stir occasionally to avoid burning of vegetables.If required add very little water.
5) Cover and cook untill potatoes and caulifower becomes soft.Turn off the heat.

Serve hot with steamed rice / roti.

Happy Cooking!!

Gobi Manchurian / Cauliflower Manchurian

gobi manchurian

Ingredients :

• Cauliflower : 1 medium size , broken into 
•                        medium size florets
• Corn Flour : 2 tbsp
• Maida (all purpose flour) : 1/2 cup
• Garlic Paste : 1/2 tsp
• Ginger Paste : 1 tsp
• Vegetable oil, for deep frying
• Salt to taste
• Water : 1/2 cup

For Gravy

• Garlic chopped : 1½ tsp
• Ginger Chopped : 2 tsp
• Green Chillies : 3 finely chopped
• Onion : 1 large finely chopped
• Green Capsicum : 1 medium finely chopped
• Soy Sauce : 1 &1/2 tbsp
• Chilli Sauce : 1 tbsp
• Tomato Ketchup : 2 tbsp
• Cooking Oil : 2 tbsp
• Spring Onion : 2 tbsp finely chopped
• Black pepper powder: 1/4 tsp
• Salt to taste

Procedure :

1.  Firstly chop or break the cauliflower in medium 

     size florets. Heat water in a pan with salt and boil 

     it.Rinse the cauliflower florets and add them to 

     the hot water.Let the florets cook in the water for

     2 minutes .Now drain water and keep aside.

2.  Now in a bowl take maida, corn flower, ginger- 

     garlic paste and salt. Add water and whisk to make 

     a smooth batter without any lumps.

3.  In a frying pan heat 1 cup of oil.Now dip each 

     cauliflower floret in the batter.

4.  Fry the batter coated cauliflower florets in hot 

     oil in low to medium heat. You can also shallow 

     fry them.

5.  Once one side gets cooked and crisp, turn over

     each florets and pan fry the uncooked sides. Fry 

     them till light golden. Drain the fried cauliflower 

     florets on a kitchen paper towel.

6.  In the same pan, add chopped ginger, garlic and 

     green chilies. Saute for half a minute.

7. Then add the chopped onion,spring onions & capsicum/

     green bell pepper. Stir fry till the capsicum is half 

     cooked or almost cooked.
8.  Add soy sauce, tomato sauce, black pepper and very 

    little amount ofsalt. Mix them well. As the sauce already 

    has salt in it.

9.  Add the pan fried cauliflower florets.
10. Stir fry for 2-3 minutes ensuring the spiced sauce 

     coats the cauliflower florets well. Lastly add vinegar 

     and stir well. It’s totally optional. Turn off the fire. 

     Transfer it to a serving bowl and garnish with some

     Finely chopped green onion leaves.

 

     Serve hot with noodles or fried rice.

     Happy Cooking!!

Doi Potol

Doi Potol

Ingredients :

• Potol/parwal : 10 -12
• Cumin seeds : 1/2 tsp
• Green chilies : 3
• Tejpata : 1 small
• Onion paste : 1 tbsp
• Ginger paste :1/2 tbsp
• Garlic paste : 1/2 tbsp
• Yogurt : 2 tbsp
• Turmeric powder : 1/2 tbsp
• Salt to taste
• Sugar : 2 tsp
• Cumin powder : 1 tsp
• Garam masala powder: 1 tsp 
• Mustard oil : 3 tbsp

Procedure :

1.  First peel potol and keep it whole.Wash it.

2.  In a kadai heat 3 tbsp of oil and add all

     potols. Fry them till its colour changes. 

     Transfer them to a bowl and keep aside.

3.  In the same oil add a tejpata, few cumin 

     seeds. Wait for few seconds.

4.  Now add onion, ginger and garlic paste.

     Add salt, cumin powder, turmeric powder.

     Mix them well and cover and cook till

     oil comes out from masalas.

5.  This time add potol , stir it well. Now in 

      bowl take yogurt and sugar. Beat it well.

      Pour it in kadai.

6.   If required add very little water. Cook till

      potol are fully cooked and gravy becomes

      thick. Lastly sprinkle garam masala, mix 

      it well. Turn off the heat and transfer doi

      potol to a serving dish.

      Serve it with steam rice.

      Happy Cooking!!

Cabbage Manchurian

Cabbage Manchurian 

Radish With Milk / Dudh Diye Mulo

dudh diye mulo

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

Ingredients :

• Mulo /raddish : 1 medium thinly sliced
• Milk : 1 cup
• Methi seeds /fenugreek seeds : 1/2 tsp
• whole jeera : 1/4 tsp
• Green chilies : 2-3 slited
• Bay leaf : 1 medium
• ginger paste : 1/2 tsp
• Bori : 3-4
• Salt to taste
• Sugar : 1 tsp
• Cardamom powder : 1/2 tsp
• Vegetable oil : 2-3 tbsp
• Ghee : 1/2 tsp

Procedure:

1) In a pan boil water and then add sliced radish and 

    boil for 3-4 minutes.After that take out steamed 

    radish out of water and keep aside.
2) In a kadai or pan heat 1 tbsp oil .Fry bori . Take 

    out from oil and keep aside.
3) In the same pan add remaing oil ,heat it and temper

     it with methi seeds and green chilies.
4) Now add steamed raddish .Fry them . Add salt mix 

    them and fry for 2 minutes in medium heat.
5) After that add ginger paste and give a good mix 

     and cook it for another 5 minutes till raw smell 

     of ginger goes away.

6) Pour milk to raddish.Cover and cook in low-medium

    heat until raddish becomes soft. Don't worry if milk 

    gets curdle ,when milk will get dry ,curry will look 

    good.
7) Add sugar ,cardamom powder and bori.Mix them 

    well.
8) Add ghee , mix them  and now turn off the heat.
 
   Serve hot with steam rice.

   Happy Cooking!!

Sorshe Begun / Eggplant with Mustard Sauce

sorshe begun

Preparation Time : 10 minutes
Cooking Time : 20-25 minutes

Ingredients :

• Eggplant : 1 large cut into longitudinal pieces
• Onion : 1/4 cup cut into very thin slices
• Kalonji /kalo jeera : 1/4 tsp
• Green Chilies :3-4 slited
• Mustard paste : 2 tbsp
• Poppy seeds paste : 2-3 tbsp
• Salt to taste
• Sugar : 1/2 tsp
• Mustard oil : 7-8 tbsp

Procedure :

1) First cut eggplant into longitudinal pieces.
2) In a kadai / pan heat oil and then add eggplant 

     pieces and fry them well till they becomes soft.

    Take out from oil and keep aside.

3) In the same oil add kalonji and wait for few 

     seconds. And add green chilies.
4) Add onion slices and fry them for few minutes.
5) Now add poppy seeds paste and mustard paste. 

    You can only use mustard paste.Add salt.Fry it  

    till oil comes out.
6) Add fried eggplant and mix with mustard paste.
7) Add half cup of water.Cover and cook for 5-6 

     minutes in medium heat.
8) Add sugar mix it well.Now turn off the heat.

     Put it in a serving dish.
 
   Serve hot with steam rice. 

    Happy Cooking!!

Yummy Vegetable Soup

vegetable soup

Preparation Time : 5 minutes
Cooking time : 10 minutes

Ingredients :

• Carrots: 1 medium cut into small cubes
• Beet root :1 small cut into small cubes
• Spinach : 2 cups chopped
• Potato : 1 medium cut into small cubes
• Green chilies : 1-2 
• Masoor dal/ pink lentils : 1 handful
• Garlic : 3-4 cloves chopped
• Ginger : 1 tbsp very finely chopped
• Salt to taste 
• Vegetable oil/olive oil : 1 tsp

Procedure :

1) Cut all vegetables into small cubes.
2) Clean and wash masoor dal .
3) Take a pressure cooker and put all ingredients .Pressure cook for 2-3 whistles.

     Serve hot.

Anarosher Chatni / Bengali Pineapple Chutney

anarosher chutney

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients :

• Pineapple : 2 cup chopped
• Methi /fenugreek seeds : 1/4 tsp
• Dry red chili : 1 
• Ginger paste : 1/4 tsp
• Salt to taste
• Sugar : 1/2 cup (You can add more or less as per your taste)
• Raisins :10-12
• Cashew nuts : 1 tbsp
• Lemon juice : 1 tbsp
• Cardamom powder : 1/2 tsp
• Mustard oil : 1 tbsp

Procedure :

1)  If you use fresh pineapple then you have to pressure 

      cook it till it becomes soft.Now strain water and 

      make a paste of boiled pineapple and keep aside.

2)  Now heat oil in a kadai .Then add methi seeds and 

     dry red chili and wait for few seconds.
3) Add ginger paste and fry for a minute.Now add 

     pineapple paste and fry for 5-7 minutes in medium 

     heat Add salt.
4) Then add sugar and cook till sugar melts.
5) Add raisins and cook for 8-10 minutes in medium heat.
6) Now add lemon juice and mix it well . Adjust salt and  

    sugar taste.Cook for  4-5 minutes.
7) Sprinkle cardamom powder and mix well.Turn off the gas.

     Serve either chilled or at room temperature.

     Happy Cooking!!

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.

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.

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.

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.

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.

 

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.

     

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.