Bhindi (okra) Fry

Bhindi Fry (Okra)

Ingredients:

• 250 gm Okra (Bhindi)
• 2 tbsp Oil
• ½ tsp Cumin Seeds (Jeera)
• ½ tsp cayenne (adjust to taste)
• 1 tbsp Coriander Powder (Dhania)
• ½ tsp Turmeric (Haldi)
• ½ tsp Mango Powder (Amchoor)
• 1 tbsp Gram Flour (Besan)
• Salt to taste
• 2 tsp Black Pepper

Method:

• Wash the okra and keep aside for dry.
• After drying cut off the both ends of the okra, slice should be length. Set aside.
• Heat the oil in non-stick frying pan on medium high flame.
• To test the heat by adding one cumin seed to the oil, if the okra cracks right away oil is ready.
• Add the cumin seeds, when the cumin seeds crack then add all the okra.
• Stir for a minute or more and then reduce the heat to medium.
• Cover the pan for 2 to 3 minutes.
• Now remove the pan cover and add red cayenne pepper, coriander and turmeric.
• Add gram flour and continue stir until okra is exact tender. Add black pepper and salt to taste mango powder and continue cook for another minutes.
• Now okra is ready and serves with fine rice or chapatti.

Yellow Rice

Y

ELLOW RICE is a very delicious item.

This recipe is very easy to make.

It can be served with any meal.

Ingredients:

Yellow Rice

• 2 cups basmati rice
• 1 cup green peas
• 4 cups water
• 6 tbsp oil
• Pinch of hing (asafetida)
• 2 tsp cumin seed (jeera)
• 2 tsp mustard seed (rai)
• 4 bay leaves (tejpata)
• 8 whole red chilies
• 2 pcs. (1 inch) cinnamon sticks (dal chiini)
• 2 tsp salt adjust to taste
• 1 tsp turmeric
• ½ tsp cayenne pepper

Method:

• Wash the rice gently and soak it for at least 20 minutes before cooking.
• Rice expands about three times in volume after cooking, so use proper size rice pan.
• Drain the rice and put into the saucepan. Add green peas, water, 2 tsp of oil and salt, let the rice boil and turn the heat in low flame and cover the pan.
• Cook 20 minutes (approx) or until the rice is exact tender and evaporates the water. Turn off the heat and fluff the rice with a fork.
• Heat the oil in a non-stick pan on a medium heat. Add cumin seeds, mustard seeds and asafetida.
• After the seeds crack then add bay leaves, red chilies and cinnamon stick and stir for few seconds.
• Add rice, cayenne pepper and turmeric to the spices in the pan. Mix it very gently. Continue stir-fry for about 6 to 7 minutes.
• Serve hot with any soup, dal etc.

Vegetables Pakoda

Vegetable Pakoda

Prep time: 15 min

Cook time: 15 min

Ingredients:

• 1 large Carrots (cut into thick pieces)
• 8 Beans (cut into 1½” pieces)
• 1 large Potato (peels and cut into thick pieces)
• ¼ head Cabbage (cut into thick pieces)
• 1½ cups Besan
• ¾ tsp Red Chili Powder
• ¾ tsp Black Peeper Powder
• ¼ tsp Ginger Garlic Paste
• ¾ tsp Carom seeds (Ajwain)
• 2 tsp Hot Oil
• Salt to taste
• Water as required
• Oil for deep frying

Method:

In a bowl, add Besan flour with salt, ginger garlic paste, chili powder, carom seeds and hot oil. Add mixed vegetables to this mixture and mix well.

Now add little water and mix carefully but remember do not add too much water.

Heat the oil for frying in a non-stick frying pan. Do the crackle test (drop a little mix batter into the hot oil)

Carefully drop the mix batter into the hot oil and do not overcrowd the pan.

Now reduce the heat to medium and continue deep fry till they turn into golden brown.

Use a serving spoon to turn them so that they cook all over.

Once they all turn into golden brown, remove them on to absorbent paper so that extra oil to be removed.

Serve vegetables pakoda as evening snack with some tomato catch-up and hot tea.

Onion Pakoda

Onion Pakoda

Prep time -under 10 mins
Yields - 15 pakodas
Ingredients:

• ½ cup Onion sliced lengthwise
• 2/3-cup gram flour
• 2 tsp besan
• 3 tbsp rice flour
• ¾ tsp chilli powder
• 1 tsp hot oil
• Salt as needed
• Oil for deep-frying

Preparation:

Onion cut into thinly lengthwise and keeps it aside.

In a medium bowl, mix together onion, gram flour, salt, chilli powder, rice flour, 1 tsp hot oil. Add approx 5 tsp of water and mix well carefully.

Method:

Onion Pakoda

• Heat the oil in non-stick pan. Oil to be heat enough for fry the pakodas, for testing the oil, drop a little batter into the oil, if you see the batter raises to the surface immediately, then oil is ready for frying your pakodas.
• Now reduce the heat in medium flame. Now drop the batter in a batch and remember the pakodas should be shapeless.
• Fry the pakodas until turn into golden brown and continue stirring.
• Remove them from the oil and drain excess oil on a paper towel.
• Serve onion pakodas with some sauce and hot tea

Chana Batura

Batura is fried puffed bread and is traditionally served with chana. This combination is called CHANA BATURA and this item is very popular with youngsters.

Makes 8 Baturas.

Ingredients:

• 2 cups plain flour or maida
• 2 tsp yeast
• 4 tbsp semolina flour (sooji)
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp oil
• 3 tbsp yogurt
• ¾ cup lukewarm water or little more
• Oil to fry



Chana Batura


• ¼ cup flour for rolling

Method:

• Put the yeast in lukewarm water and keep aside for 10 minutes.
• Add sugar, sooji and salt to the flour and mix well
• Add yogurt with flour and oil. Then add yeast water to the flour and arrange to make soft dough, a little more water may be added to make the soft pliable dough.
• Now cover the dough and keep aside in some warm place for 3 to 4 hours as the dough become almost double in volume.
• The dough divided into 8 equal parts.
• Shape of the dough into equal balls and roll into roughly 6 inch circles and use dry flour to help with rolling.
• Now heat the oil in a non-stick pan. After checking the oil is hot enough then place a mall piece of dough in the oil and dough must be floats to top right away.
• Place the Batura in the non-stick pan and press it with skimmer. In this way it will make batura puff just like a ball. Batura should be light brown on both sides.
• Now keep the batura out and place them on paper towel to absorb the extra oil.
• Batura must be fry in hot oil, otherwise it will be very greasy.

Bread Potato Rolls

This is a delicious snack with evening or afternoon tea or served as an appetizer. 
This item is also very easy to prepare.

This recipe will make 8 Bread Rolls.

Ingredients:

• 4 slice bread

  

  Bread Potato Rolls
  

• 2 medium size boiled peeled and mashed potatoes.
• ¼ cup green peas boiled
• ¼ tsp cumin seeds (jeera)
• 1 tsp oil
• Salt to taste
• 1/8 tsp red chilli powder
• ½ tbsp finely chopped dhania (cilantro)
• 1 green chilli minced or adjusts to taste
• 1 tsp finely chopped ginger
• Oil for fry

Method:

• Heat the oil in a non-stick pan and add cumin seeds. When cumin seeds start cracking then add green peas, ginger and green chilli, stir for a few seconds. Now potatoes and all the spices, salt, chilli powder, dhania, stir fry for a minute. Taste the mixer and then keep aside.
• All sliced bread cut into two pieces and keep aside.
• Take the mixture (about 1 to ½ tbsp) and roll them in oval shape. Make 12 rolls. Potato roll size depends on the size of the bread.
• Take a small size bowl of water for wetting the bread.
• Take one slice of the bread and dip in the water carefully on one side. Place the slice in between your palms and press squeezing out the access water. It will make the bread moist.
• Repeat the same process to make all the rolls. Before them frying let keep aside for about 5 minutes because it will absorb less oil when frying so the bread rolls will also be crispier.
• Now heat the oil in a non-stick pan on medium high heat and drop the rolls one by one slowly as they do not over lapping.
• Fry the rolls until they turned into golden brown and turning occasionally. It will take about 3 – 4 minutes.
• Now take them out over paper towel.
• Serve hot bread rolls with some chutney or sauce etc.

Fish Curry

Fish Curry

Ingredients:

• 800 gms Fish (cut into slices)
• ½ tsp Turmeric Powder
• Salt to taste
• 2 tbsp Coconut Oil
• ½ tsp Mustard Seeds
• 12 Shallots (thinly sliced)
• 20 Curry Leaves
• 1 inch Ginger (finely chopped)
• 5 Cloves Garlic (crushed)
• 3 tbsp Red Chilli Powder (make a paste with water)
• ½ tsp Methi Dana (Fenugreek seeds)

Method:

• Add a little turmeric powder and salt to taste over the fish pieces.
• Heat a non-stick pan and coconut oil. Add mustard seeds, when they splutter then add curry leaves and sauté till they become turn into lightly browned.
• Add garlic, ginger and continue to sauté. Slightly crush the fenugreek seeds and add them.
• Sauté for a minute and add fish pieces and mix. Mix the balance turmeric powder and red chilli powder in a little water and add it to the fish.
• Add salt to taste and cover the pan. Let it cook over medium heat till the fish is cooked and the oil surfaces.
• Serve hot with fine rice.

Chicken fried Rice

Ingredients:

Chicken Fried Rice

• 3 large eggs
• Kosher salt and black pepper  powder
• Vegetable oil, for frying
• 4 boneless cut into thin strips
• 1 teaspoon sesame oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 4 cups cold, cooked rice
• 6 green onions, thinly sliced
• 2 tablespoons soy sauce

Method:

• Beat the eggs in a small bowl and season with pepper and salt to taste.
• Heat the oil in a non-stick pan over medium flame and make omelets using half of the beaten eggs.
• Keep the on the plate to cool. Repeat other omelets with the remaining beaten eggs.
• Both the omelets fold and coarsely chop and keep aside.
• In a medium bowl and toss the chicken strips with the oil and let season with pepper and salt to taste.
• Heat 3 tbsp vegetable oil over high flame in big frying pan, stir fry the prepared chicken strips until turn into light golden (2 to 3 minutes).
• Now add 2 tbsp more vegetable oil and when hot, then stir in the cooked rice and green onions and then tossing and mixing thoroughly until very hot.
• Add soy sauce and mix the total recipe evenly.
• Remove from heat and add chopped cooked egg and stir all over.
• Also garnish with some sliced green onions.
• Serve hot immediate.

Chicken spl

Ingredients

• 3 tbsp oil
• 1 red onion, thinly sliced
• salt, to taste
• 1 bay leaf
• 3 tbsp water, divided
• 1 tbsp turmeric
• ½ tsp chilly powder, or to taste
• ½ tsp Kashmiri degi mirch
• 2 tbsp ground ginger
• 2 tbsp minced garlic
• 1kg chicken breast chunks (or chicken thighs)
• 1 tomato, thinly sliced
• ¼ tsp sugar
• 3 pods cardamom, lightly crushed
• 3 cloves
• 1 cinnamon stick
• 1 tbsp ghee
• 1 tbsp ground coriander seeds
• A  bunch of fresh coriander, finely chopped

Method:

• Heat the oil in a non-stick deep pan over high heat.
• Add the onion, salt to taste and fry for a few minutes till turn into golden brown. Remove from oil and keep aside on paper napkins.
• Add the bay leaf and rest of the onions to the oil. Add salt and fry until golden brown.
• Add little water and stir so that the onions break down.
• Add chilly, turmeric, ginger, garlic and stir well. Reduce heat in medium flame. When the fat leaves the sides then add little water and continue stir.
• Now add the chicken and tomato, salt and sugar stir well.
• Add the cloves cardamom, ghee and 1 tbsp water. Reduce heat in low flame, cover them and let it simmer for 35 to 40 minutes.
• Now remove the lid, add coriander and cook until all the was has evaporated.
• Serve with fine rice or naan etc.

Veg Momo

Veg Momo

Prep Time: 15 mins  And Cook Time: 20 mins

Ingredients:

• ¾ cup Flour / Maida
• ¾ tsp Salt
• 2 tsp Oil
• Water as needed

For Stuffing:

• 1 cup finely chopped Cabbage
• ¼ cup finely chopped Carrot
• 1 tbsp finely chopped Garlic
• 4 springs Onion
• ¼ tsp Sugar
• ½ tsp Black Pepper
• 1 tsp Soya Sauce
• ½ tsp Salt
• 1 tbsp Oil

Method:

Veg Momo

• Mix flour/maida, oil and salt in a bowl and add some water to make smooth flexible dough. Keep aside with wet covered.
• Heat the oil in non-stick pan, add finely chopped onion, garlic. Stir in high flame. Add the chopped veggies, sugar and fry it in high flame for a minute.
• Now add pepper, salt, Soya sauce and mix well. Add finely chopped green part of the onion and stir for a minute in medium flame. Then switch off and keep them aside.
• Rolled the dough into a big disc and used a big lid to cut into smaller discs. After that roll again to make it more thin.
• Keep some stuffing we prepared in the middle. Fold it carefully to make momo shapes
• Steam it in a steamer properly for 5 minutes.
• Adding some oil in the dough gives softer outer layer.

Moorgi Kosa - Bengali Chicken Recipe

Ingredients

Moorgi Kosha

• 3 tbsp oil
• 1 red onion, thinly sliced
• salt, to taste
• 1 bay leaf
• 3 tbsp water, divided
• 1 tbsp turmeric
• ½ tsp chilly powder, or to taste
• ½ tsp Kashmiri degi mirch
• 2 tbsp ground ginger
• 2 tbsp minced garlic
• 1kg chicken breast chunks (or chicken thighs)
• 1 tomato, thinly sliced
• ¼ tsp sugar
• 3 pods cardamom, lightly crushed
• 3 cloves
• 1 cinnamon stick
• 1 tbsp ghee
• 1 tbsp ground coriander seeds
• A  bunch of fresh coriander, finely chopped

Method:

• Heat the oil in a non-stick deep pan over high heat.
• Add the onion, salt to taste and fry for a few minutes till turn into golden brown. Remove from oil and keep aside on paper napkins.
• Add the bay leaf and rest of the onions to the oil. Add salt and fry until golden brown.
• Add little water and stir so that the onions break down.
• Add chilly, turmeric, ginger, garlic and stir well. Reduce heat in medium flame. When the fat leaves the sides then add little water and continue stir.
• Now add the chicken and tomato, salt and sugar stir well.
• Add the cloves cardamom, ghee and 1 tbsp water. Reduce heat in low flame, cover them and let it simmer for 35 to 40 minutes.
• Now remove the lid, add coriander and cook until all the was has evaporated.
• Serve with fine rice or naan etc.

Paneer Posto with Cashew Nuts

Paneer Posto+Cashew Nuts

Ingredients

• 250gms paneer
• 5-6tbsp posto paste
• 3-4 green chilies
• salt to taste
• ¼tbsp sugar
• 8-10 cashew nuts
• ½tbsp kasuri methi
• 1 cup cream 1/2 cup milk
• 50gms butter

Method:

• Soak the poppy seeds and cashew nuts well in water for an hour or two before grinding. Put the chillies, posto and some water in your blender and make a thick paste.
• Also blend the cashews well in your mixer separately.
• Cut the paneer into small cubes or triangles so that it can properly soak the mixture.
• Heat some butter in a deep frying pan and fry them lightly until they turn slightly yellowish.
• Now add the posto paste into the pan and mix well. Add salt to taste in the mixture. You can add some milk to it or else the mixture might turn too dry.
• Add the cashew nut paste, cream and sugar to the pan, keep the flame in medium heat. Stir well for 4-5 minutes.
• Cover the frying pan with a lid and let it cook in low flame for 5-7 minutes. Remove the lid and  add some more butter and kasuri methi.
• Let it cook for another 5 minutes and then remove. Your dish is now ready to serve and it complements main courses like rice and chapati.

Chicken Curry

Ingredients:

Chicken Curry

• 1 Whole Chicken (cut into pieces)
• 1 large Onion (finely chopped)
• 1 small Tomato (chopped)
• 2 Eggs (hard-boiled)
• A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
• ½ tsp. Garam Masala Powder
• Red Chilli Powder (Pisi Lal Mirch) (to taste)
• 1 ½ tbsp. Coriander Powder (Pisa Dhania)
• 2 tbsp. Tandoori Masala (optional - for a spicier taste)
• ½ tsp. Fenugreek Seeds (Methi Daana) (roasted & coursely grinded)
• ½ tsp. Turmeric Powder (Pisi Haldi)
• Salt (to taste)
• 1 tsp. Ginger Paste (Pisi Adrak)
• A few drops of Rosewater Essence (Kewra) (optional)
• 3 tsp. Vinegar (Sirka)
• 2 tsp. Cooking Oil

 Method:

• Mix the chicken with salt and 1 tsp of vinegar and then keep aside for 15 minutes.
• Heat some water in a pressure cooker and add the chicken, turmeric powder, 2 tsp of vinegar, red chilli powder and coriander powder and boil for 3 whistles.
• Then let the steam cool off.
• Peel the chicken (boiled) from the bones and mince in a mixer. Preserve the stock.
• Fry onion, ginger and tomato in oil. Add the minced chicken, coriander powder, tandorri masala and garam masala powder and continue fry until the oil is released.
• Now add to stock and stir and let it boil until its make gravy like consistency.
• Add the egg-yolk and mash it in. Continue boiling until a thick curry is formed.
• Garnish with Fenugreek powder and coriander leaves.
• Add a few drops of essence rosewater as per your choice.
• Serve hot with plain fine rice, salad.

Butter Chicken

Butter Chicken

Ingredients:

• 1 kg Chicken (boneless)
• 300 gm Chopped Onion
• 1 cup Tomato Puree
• 5 Black Cardamom
• 5 Green Cardamom
• 6 Bay Leaves
• 5 Cloves
• 8 tsp White Oil
• 6 tsp Ginger Garlic Paste
• 2 tsp Red Chilly Powder
• 2 tsp Coriander Powder
• 2 tsp Cumin Seeds Powder
• 1 tsp Turmeric Powder
• 5 tsp Cashew Paste
• 4 tsp Curd
• 1 tsp Kasuri Methi Powder
• 2 tsp Butter
• 2 tsp Garam Masala Powder
• 2 tsp Fresh Cram



Butter Chicken with Rice

• Salt to taste

Method:

• During boiling of the chicken, add all spices cardamom, cloves, and bay leaf.
• Heat the oil in non-stick pan and fry the onions until they brown.
• Make a paste of red chilli powder, ginger-garlic paste, coriander powder and jeera powder with a little water.
• Now add the above paste in the pan and mix well.
• Now add salt, tomato puree and the boneless chicken into it.
• Add Cashew paste and yogurt.
• Now add garam masala and mix the whole chicken properly and butter into it.
• Add fresh cream for garnish and serve hot as soon as possible

Bengali Paneer Recipe

Ingredient:

Bengali Paneer

• 250 gm Paneer
• 2 pcs Egg
• 1 Bay Leaf
• 100 gm Flour
• 1 tsp Ghee
• ½ Garam Masala
• ¼ tbsp Kashmiri Mirch Powder
• ½ tbsp Ginger Garlic Paste
• 1 tbsp White Oil
• Salt to taste
• ¼ pcs Sliced Capsicum
• 1 pc Sliced Onion

Method:

• Cut the paneer into small cubes (square or triangle shape).
• Boil a cup of water and keep the paneer in boil water for softness and then remove the excess water.
• Take a bowl, mix the flour, egg and salt. Mix it well carefully.
• Heat the oil in a non-stick fry pan and dip the paneer cubes in the batter of flour and egg and fry. Now in the remaining oil, pour ½ tbsp ghee and wait till hot.
• Now put the onion and ginger garlic paste in it and then bay leaf. Continue fry it till they become in golden color.
• Add salt and sugar to taste and then fried paneer and capsicum. Give some water and let them boil for few minutes. Now add garam masala and serve in nice dish or bowl. Apply some ghee as toping.