Sujji r Ladoo / Rawa Ladoo

INGREDIENTS:
Sujji (2 cups). 
Ghee (1 1/2 cups).

Sugar powdered(1 1/2 cups).
Cashew nuts crushed (3-4 TBs).
Cardamom powder (1 Tsp).

PROCEDURE:
Roast semolina or suji golden brown in 1 TBs of ghee, now remove from pan, add sugar and cardamom powder to it, add cashew also and mix all together well, so that no lumps are formed, as you see the mixture is mixed well, now add heated ghee and immediately before it cools down, give them a circular dumpling shape of a ladoo. As sujji is roasted the ladoos come to be brown in colour.

Seekh Kebab......simple tasty

INGREDIENTS:
Onions finely chopped (1/2 cup).
Ginger-Garlic (2 TBs).

Salt to taste.
Minced mutton (500gms).
Lemon juice (1 Tsp).
Coriander leaves.
Finely chopped green chilies (4-5).
Oil
Garam masala powder (1 Tsp).
Yoghurt (2 TBs).

PROCEDURE:
Mix all the ingredients together thoroughly in a big bowl, cover it and place it in refrigerator for an hour or two.
Now remove the mixture from fridge and make equal dumplings.
Oil your hands and give the dumplings sausgar shape by pressing it on skewers, do this till mix is glued to the stick. Repeat the process till all mixture is adhered to skewers.
Grill the kebabs in griller in oven or in coal open griller,by appling little little oil with brush, it gives a smoky taste to the kebab.
Turn till and cook till kebabs are done.
Remove them from skewers and serve it with chutney and enjoy its great taste.

Kebabs can be fried on sauce pan with little little oil, or by wrapping in aluminium foil and then placing in oven.
  

Bhetki Fish Tandoori......Tasty

Fish tandoori can be made with many fishes like salmon, pomfret, prawns etc, Bhetki (Baramundi) can also be used for preparing fish tandoori, as it has very less throns.

INGREDIENTS:
Fish cut in dices (8-10 pieces).

Garlic pods (8-10).
Ginger paste (1 TBs).
Red chili powder (1 TBs), Garam masala powder (1 Tsp).
Lemon juice (2 TBs).
Cumin powder (1 Tbs).
Solid yoghurt (1/2 cup).
Salt to taste.
Coriander leaves.
Gramflour (1 TBs).
Oil (3/4 cup). (preferably mustard oil, vegetable oil can also work).

PROCEDURE:
Mix all the ingredients with half of oil except gramflour and yoghurt and keep aside.
heat oil in the pan and add gramflour and saute well, add yoghurt to it and stir well so that no lumps are formed,as its cooked off the flame and add all the above mixed ingredients to yoghurt mixture.
Now marinate the fishes in this mixture well for 30minutes.
In the mean while preheat the oven for 20 minutes in 250degrees.
Place the fish in skewers or directly inside the oven on the tray and let in cook for 7-8 minutes in one direction, then turn it to another side and cook it for another 7 minutes. Our fish tandoori is ready to be served, sprinkle some chat masala over it and serve it with pudina chutney and onion rings.

Rasgolla Kheer (Rabri Style).

INGREDIENTS:
Rasgulla if time permits prepare at home from my blog (Rasgulla bengali style), else get it from market.
Milk (1 litre).
Cardamom powder (1 Tsp).

PROCEDURE:
Heat milk in a big vessel and let the cream form a layer above the milk, slowly with the help of spoon move the cream to one side, and again allow the cream to form and again remove it to the walls of pan, repeat the procedure till the milk reduces to less than half, now add rasgolla to the pan and turn the gas to higher mode, now let it boil and as the liquid gets thicken, add cardamom powder and stir well. Now a kheer type of rabri is formed and rasgulla floats in it, gives a great taste. Off the flame and enjoy the dessert.

Keema Stuffed in Egg

Its a very rich menu to be served, has high protein and calorie value, it contains the goodness of egg in which keema is stuffed, people who avoid red meat, can use chicken keema or soya granules, which is also known as vegetable keema.

INGREDIENTS:
Keema (250gms).
Onions chopped (1 cup).
Chopped tomatoes (1/2 cup).

Curd (2 TBs).
Salt to taste, Red chili powder, Turmeric powder.
Garam masal powder.
Besan.
Boiled Eggs (4-5).

For Egg curry:
Grated onions(2).
Grated tomatoes (2).
Salt to taste.
Chili powder (1 TBs), Turmeric powder (1 Tsp).
Garam masala powder, Coriander powder(1 tsp).
Coriander leaves,
Cumin seeds.

PROCEDURE:
In pressure cooker add oil and fry onions in them till golden brown, now add chopped tomatoes, curd, salt, chili powder, turmeric powder, keema and close the lid, preesure cook it for 2 whistles, and off the flame, open the lid once it cools down, now add garam masala powder and stir well.
Cut the each boiled eggs into two and remove the york from it, place the keema inside th eggs and keep aside.
Prepare besan paste with salt, chili powder and baking soda, dip the stuffed eggs and fry them golden brown in heated oil and keep aside.

Now in another pan add oil about 2 TBs and add cumin seeds and as they turn brown add grated onions and tomatoes along with salt and cook till oil leaves the walls of pan, add chili powder, turmeric powder, garam masala powder, coriander powder and cook till oil leaves the walls of pan, now add little water and cook till all contents are cooked well, as the gravy is done, add fried stuffed eggs and our gravy is ready.

Chick peas kebab

INGREDIENTS:
For Boiling:
Chick peas (2 cups soaked over night).
Salt to taste.
Red chilli powder, Turmeric powder.
Garlic pods(6-7), Garlic chopped (2 Tbs).
Garam masala whole (cinnamon, cloves, cardamom (2-3) each).

For Kebab:
Salt to taste. 
Chopped onions (2 TBs).
Chopped greeen chilies ( 2 Tsp).
Chopped coriander leaves. 
Oil for frying. 
Maida or Cornflour (2 TBs) mixed with water to make a paste to coat the kebabs.
Maida.

PROCEDURE:
Place the soaked chick peas along with all ingredients for boiling in pressure cooker and pressure cook it till peas becomes soft, drain excess water and mash the remaining. Now add onions, chillies, lemon juice, coriander leaves and mix well, make small small dumplings like kebab and keep aside, now dip them in maida paste and then in maida powder and them fry them in well heated oil. Fry them golden brown and serve it with onions and sauce and enjoy the kebab.

Paneer Ke Pakode....Simple & Tasty

INGREDIENTS:
Paneer cut in dices (300gms).
Salt to taste.
Corn flour (1 TBs).
Besan (3 TBs).
Turmeric powder (1/2 Tsp), Red chili powder (1 Tsp).
Baking soda(a pinch of).
Rock salt or Chat masala for taste.
Water.
Oil for frying. (Mustard oil for best results.)

PROCEDURE:
In a big bowl mix all the ingredients except chat masala and oil and mix well so that no lumps are formed, make a paste like batter so that it wont be very liquidy.
Heat oil in a pan and as oil is heated well, simmer the gas mode, dip the paneer dices in the well mixed batter and drop them in oil.
Fry them slightly on both sides and drain them out, similarly fry all the paneer, now again fry the pakode and now till golden brown and remove them on absorbent paper. Sprinkle rock salt or chat masala over it. Serve it with mustard sauce, pudina chutney or tomato sauce

Konkani Style Prawn Malai Curry

INGREDIENTS:
Prawns medium sized (1 Kg).

Onions (1 1/2 cups).
Tomatoes finely chopped (1 cup).
Cashew(5-6)+ poppy seeds (1 tsp) ground to paste and kept aside.
Coconut paste and milk (1 cup).
Salt to taste.
Red chili powder, Turmeric powder, Coriander powder.
Coriander leaves for garnish.
Curry leaves (1 Twig).
Cumin seeds (1 Tsp), Dried red chillies (2-3).
Garam masala powder (2 TBs).
Ginger paste (1 TBs).
Garlic paste 91 Tsp).
Ghee (1 TBs), Mustard oil (20ml).

PROCEDURE:
Apply salt and turmeric powder to neatly cleaned prawns and fry them in oil till golden brown.
Now in a wide pan add some more oil and add cumin seeds and dried red chillies, as they pop up add (1 TBs) garam masala powder and stir, now add onions and fry them golden brown, add tomatoes, ginger paste, garlic paste, salt and cook till leaves the walls of pan. Now add cashew paste and poppy seeds paste and saute well, add chili powder, turmeric powder, coriander powder, coconut milk and powder and saute well, till oil leaves the walls of pan, add curry leaves, now add prawns, and mix well, so that all contents in the pan mixes up well, Add little water and as gravy starts boiling, add ghee and cook it up. Check the consistency of the gravy, do not over boil the prawns, which makes prawns harder.
Sprinkle some garam masala powder over it and off the flame. Garnish with chopped coriander leaves and serve it with hot white rice and enjoy the awesome taste of prawns.

Dal Makhani

INGREDIENTS:
Masoor dal (1/4 cup).

Moong da (1/4 cup).

Chana dal (1/4 cup).

Matar dal (1/4 cup).

Yellow peas sal (1/2 cup).

Urad dal (1/4 cup).

Rajma dal (1/4 cup).

Can be made with innumerable number of dals. 

Chopped onions (1 cup).

Chopped tomatoes (1 cup).

Chopped ginger (1 TBs).

Salt to taste. 
Oil / Ghee.

Red chili powder (1 TBs), Turmeric powder (1/2 TBs).

Dried red chilies (1 Tsp).

Cumin seeds (1 Tsp).

PROCEDURE:
Take all the dal in a bowl and soak them for 4 hours, now pressure cook the dal till dal is boiled well, keep it aside.
Heat oil in a pan, add cumin seeds, dried red chillies and as they pop up, add onions and saute them golden brown, now add tomatoes, salt and saute them till oil is extracted from the contents of the pan.
Add ginger paste, chili powder, turmeric powder to the contents of the pan and saute well.
Add the boiled dal and saute them well, cook till it gets to boil and  as it starts boiling, boil it for a minute or two, off the flame, garnish it with coriander leaves.

Dum ALoo / Potato In Tomato pulp.

INGREDIENTS:
Boiled potatoes (8-10).
Salt to taste.
Ginger paste.
Garam masala powder (1 Tsp).
Tomatoes pulp (2 cups).
Fenugreek seeds (1 Tsp).
Green chilies (7-9).
Coriander leaves.
Oil (2 TBs).

PROCEDURE:
Heat oil in a pan and add fenugreek seeds, as they pop up add tomatoes pulp and ginger paste and cook till oil leaves the walls of pan, now add green chillies, salt and boiled potatoes, and little water, stir up well, cook till whole ingredients gets cooked up well. Off the flame and add garam masala powder and coriander leaves, stir well and serve with roti, poori or naan.

KachKolar Kofta / Raw Banana Ball in Gravy

INGREDIENTS:
Raw Banana (3).

Potatoes (2-3 Boiled).
Salt to taste.
Besan (2 Tsp).
Red chili powder, Turmeric powder, Cumin powder, Coriander powder, Garam masala powder.
Oil for frying.
Tomatoes pulp(of 2 big tomatoes).
Sugar a pinch of.
Ginger paste (1 Tsp).
Ghee (1 TBs).
Bay leaves(1 Tsp), Cumin seeds(1 Tsp).

PROCEDURE:
Cut each of raw bananas in to two, and along with potatoes pressure cook it for 2 whistles.
Allow the pressure cooker to cool down and slowly open the lid, de-skin both potatoes and banana and mash them well.
Add salt, chili powder, turmeric powder, lemon juice and besan and make balls out of it.
Heat enough oil in a pan and fry the dumplings golden brown.

Now remove excess oil and follow with further proceedings.
Add bay leaves, cumin seeds and saute them golden brown, now add tomato pulp and ginger paste to it, saute till oil leaves the walls of pan, slowly add salt, chili powder, garam masala powder, coriander powder, cumin powder, turmeric powder, turmeric powder by mixing them all together in a bowl with some water and then adding the paste to cooking pan, cook till oil leaves the walls of pan, add adequate water and allow the water to boil, as water starts boiling add the fried kofta dumplings to the gravy and let it boil for minute or two, add pinch of sugar, ghee and off the flame.

Narkel r Boda / Coconut Pakoda

INGREDIENTS:
Grated coconut (1 cup).
Chopped green chilies (4-5).
Oil for frying.
Salt to taste.
Chopped onions (optional).
Baking powder(a pinch of).
Coriander leaves (optional).

PROCEDURE:
Mix all the above ingredients except oil in a big vessel, mix it well so that no lumps are formed, now heat oil in a pan, and as oil is heated well, simmer the gas mode and drop small small dumplings of above mixed contents in the oil. Fry them on both the side with golden brown and slowly drain it out on absorbent paper.
Enjoy the awesome taste of coconut in pakode form. 

Moong dal with Coconut.

INGREDIENTS:
Moong dal (1 cup).
Ghee (2-3 TBs).

Salt to taste, Turmeric powder (1 Tsp).
Grated coconut(1 cup).
Cumin seeds (1 Tsp).
Sugar (1 Tsp).
Turmeric powder (1 Tsp).
Ginger paste (1 Tsp).
Bay leaves (2-3).
Dried red chillies (2-3).

PROCEDURE:
Heat pan and roast the moong dal till light golden brown in colour, you will find a fantastic aroma lingering around, as the lentils are roasted well, wash them in water for 2-3 washes, and pressure cook for 1 whistle along with salt and turmeric powder.
Heat ghee in a pan, add cumin seeds, dreid red chillies and bay leaves, as they pop up, add grated coconut, ginger and saute them golden brown, now add sugar and boiled dal to the pan.
Allow it to boil for 2 minutes and off the flame.
Enjoy its great taste with rice, roti, chapati. Lentils have very high protein values, its good for children and also for grown ups.

Chicken Saucy Fried

INGREDIENTS:
Chicken small pieces (500gms).

Curd (1 TBs).
Soy sauce (1 Tsp).
Tomato sauce (1 TBs).
Chili sauce (1 Tsp).
Green chillies (4-5).
Salt to taste.
Red chilli powder (1 Tsp), Turmeric powder (1 Tsp).
Lemon juice (1 TBs).
Chopped coriander for garnish.
Oil (2 Tsp).
Onions finely chopped (1 cup).

PROCEDURE:
Heat oil in a pan and add onions and saute them golden brown, add garam masala and then the chicken and saute them well, add all the ingredients one after another except coriander and lemon juice, keep on stirring so that all ingredients gets mixes up well and oil leaves the walls of pan, add little amount of water and allow it to cook in closed and in simmer mode.
As you find chicken got cooked and became soft, and water added is also evaporated, add lemon juice and stir well. Check that it is a semi gravy item. Once the dish is done and all chicken is cooked up well, oil automatically comes out from contents, now add chopped coriander leaves for garnish and off the flame.
Enjoy the dish with roti, chaptati or rice, its a semi gravy item, hence can be enjoyed as starter followed with onions. 

Tangra Macher Jhaal

INGREDIENTS:

Tangra Fish (6-8).
Mustard seeds (1/2 cup).
Kalonji (1 Tsp).
Turmeric powder (2 Tsp), Red chilli powder (1 Tsp).
Salt to taste.
Mustard oil.
Green chillies.

PROCEDURE:
Apply salt and turmeric to neatly cleaned tangra fishes and fry them in high heated mustard oil and remove and keep aside.
Make a paste of mustard seeds, (2)green chillies, a pinch of turmeric and salt.
Heat oil in a pan, add kalonji and saute them, now add above grinded mustard sauce, and saute them. Add required amount of salt and turmeric powder, chilli powder and green chillies and saute till oil leaves the walls of pan. Now add fried fishes and allow it to boil by adding little water to it.
As the gravy starts boiling off the flame, garnish with coriander leaves and mustard oil and serve it hot with steamed rice.

Illish Mach er dim er Tok / Fried Hilsa egg in tamarind sauce.

INGREDIENTS:
Hilsa Eggs cut into small pieces (1 cup).
Salt to taste.
Turmeric powder (1 Tsp).
Sugar (1/4 cup).
Mustard oil (2TBs)
Tamarind pulp (1 cup).
Mustard seeds (a pinch of).
Green chillies finely chopped for garnish.

PROCEDURE:
Heat oil in a pan, add mustard seeds as they pop up add hilsa fish eggs and fry them on both the sides, now add salt, turmeric powder and saute well, now add tamarind pulp and mix well, add sugar and close the lid and allow it to boil. As it boils and you find the eggs are cooked well, off the flame. Garnish it with green chillies and serve it at lunch and enjoy the goodness to Hilsa fish egg.

Cauliflower Pakoda/ Gobi Ke Pakode

Winter is the best season for cauliflowers, and they can be consumed in many forms, in many recipes.

INGREDIENTS:

Cauliflower cut (20 pieces).
Salt to taste.
Besan (200gms).
Turmeric powder (1 Tsp).
Red chilli powder (2 Tsp).
Baking soda (a pinch of).
Oil.

PROCEDURE:
Heat oil in a pan and fry them golden brown with little salt and keep aside.
Make a batter with besan, salt, chili powder, turmeric powder, baking soda and keep aside. Dip the fried cauliflower in the batter and fry them golden brown and sprinkle some chat masala over it and serve it.

Dry Potol er Dorma / (Soya Nuggets stuffed in Parwal)

INGREDIENTS:
Soya chunks soaked and boiled.(1 cup when dry).
Oil for frying.
Chopped onions.(1 cup).
Chopped green chillies (1/2 cup).
Turmeric powder(1 Tsp), Red chili powder (1 Tsp), Garam masala powder (1 Tsp).
Salt to taste.
Parwal (8-10).

PROCEDURE:
Slightly rub the skin of parwal with knife, then cut the edges and then at one side cut horizontally, make a note it should not become two pieces, it has be whole one piece, slowly remove the seeds inside with the help of spoon and keep aside.
Now grind the boiled soya chunks and keep aside.
Heat 2 TBs of oil in a pan, fry onions golden brown, now add the paste and saute well, slowly add salt, turmeric powder, chili powder, garam masala powder and tomato sauce and saute well, cook till paste gets cooked well and whole water is evaporated. And the contents become dry.
Now stuff the above prepared content slowly inside de-seeded parwal, make a note that parwal are fragile, they can easily break with little pressure.
Stuff all the parwal then tie it up with a thin thread, and deep fry the parwal golden brown in heated oil. Our dry dorma is ready to be served with dal-chawl(lentil and rice) or as snack item.

HOTCH-POTCH

INGREDIENTS:
Bread loafs torn to bits. (10 loafs).
Salt to taste.

Finely chopped vegetables (onions, carrot, beans, capsicum, cabbage, etc) can be added many vegetables.
Black pepper powder.
Ginger paste (1/2 Tsp).
Tomato sauce (1 TBs), Soy sauce (1/2 Tsp).
Oil for cooking.

PROCEDURE:
Heat oil in a pan, and saute all the veggies golden brown, as they are being cooked, add ginger paste, black pepper powder, salt and saute well.
Now add torn bread loafs to the pan and saute them well, mix them well so that all ingredients in the pan gets cooked well.
Add tomato sauce, soy sauce and mix well. Now garnish with coriander leaves and off the flame.
Serve it and enjoy it as snack or breakfast.

Quick Chicken Fry.

Simple yet tasty, consumes very less time and can be easily served to sudden unexpected guests.

INGREDIENTS:
Chicken small cut (400gms).
Oil for frying (1 TBs).
Ginger- Garlic paste.
Tomato sauce. 
Chilli sauce.
Corn flour (1 Tsp).
Coriander powder (1/2 Tsp).
Onions paste (2 TBs).
Curd (2 TBs).
Soya sauce (1 Tsp).
Lemon juice (1 TBs), Coriander for garnish.

PROCEDURE:
Heat oil in a pan, add all the ingredients except corn flour and coriander to the pan and fry them well, till chicken becomes tender soft, if required can add little little water, so that contents don't burn up.
As chicken is cooked and out content in pan is dried up, make cornflour paste with little water and few drops of soya sauce, add the paste to pan and stir up well, This thickens the remaining gravy.
Sprinkle chopped coriander and lemon juice over it.
Off the flame and enjoy the snack item with chopped onion rings or salad.

Doi-Sorshe-Potol / Parwal in curd and mustard sauce.

INGREDIENTS:
Potol de-skinned and cut to two horizontally (6-7 parwal becomes 12-14 pieces).
Curd (1 cup).
Mustard paste (1/2 cup).

Salt to taste.
Turmeric powder (1 Tsp), Red chili powder (1 Tsp).
Green chillies (4-5).
Mustard oil for frying.

PROCEDURE:
Apply salt to parwal and fry them golden brown in oil, and keep aside.
Now in the same oil add dried red chilli and saute, now add mustard paste, curd and saute well, break the green chillies and add to pan, now add turmeric powder and chili powder and saute well, add 1 cup water and allow it to boil, as water boils, add fried parwal and cook till gravy gets thicken and parwal gets cooked well. As the content of pan dries up off the flame and remove it in serving bowl.
Serve it with rice and enjoy its great taste.

Cauliflower Rui Fisher Gravy / Kopi diye Rui Mach

INGREDIENTS:
Rui fish slices (4-6) neatly cut and washed.
Cauliflower cut (2 cups).

Tomatoes pulp (1/2 cup).
Ginger paste (1 Tsp).
Musated seeds (pinch of), Bay leaves.
Mustard oil.
Salt to taste.
Diced potatoes.(1 cup).
Turmeric powder (2 Tsp), Red chili powder (1 Tsp).
Coriander powder (1 Tsp). Cumin powder (1 Tsp).

PROCEDURE:
Apply salt and turmeric to fish and keep aside. Heat oil in a pan and as oil gets heated up well, leave the fishes in the oil, fry them golden brown and remove from oil.
Oil should be heated well, or fish will struck to the base of pan.

Now fry cauliflower and potatoes golden brown in the same oil. In the remaining oil add pinch of fenugreek seeds, bay leaves and allow thep to pop, now add grated tomatoes, salt and cook till oil leaves the walls of pan. 

In a bowl, make a mixture of ginger paste, turmeric powder, red chili powder, coriander powder, cumin powder and add the mixture to pan.

Cook till all ingredients are cooked up well, till oil leaves the walls of pan. 

Add fried cauliflower and potatoes and saute well.

As all ingredients gets cooked up add water for desired gravy and close the lid. 

As gravy starts to boil, leave fried fishes and cook them for minute or two and off the flame. 

Our Alu-Kopi-Mach er dalna is ready to be serve with hot steaming bowl of rice.

Prawn in Cauliflower Curry / Chingri-Kopir

INGREDIENTS:
Cauliflower cut (2 ).

Dressed small prawns (1/2 cup).
Mustard Oil and Ghee.
Salt to taste.
Ginger paste (1 Tsp).
Red chilli powder (2 Tsp), Turmeric powder (2 Tsp), Garam masala powder (1 Tsp).
Coriander powder (1 Tsp).
Cumin seeds (a pinch of).
Tomatoes grated and pulp extracted(1 cup).

PROCEDURE:
Apply little salt and turmeric to prawns and fry them in mustard oil golden brown and keep aside.
Fry cauliflower golden brown and keep aside.
In a clean wok or pan heat little oil say about (2 Tsp), add cumin seeds and as they gets cooked, add tomatoes pulp along with salt and ginger paste and saute well till oil leaves the walls of pan.
Now in a bowl make a paste with turmeric powder, maida, chili powder, garam masala powder and coriander powder with little water and add it to pan, stir well so that all contents mixes up well. Cook till oil leaves the walls of pan, add fried prawns and cauliflowers and saute well, mix till whole contents of pan mixes up among them well. Now add water sufficient to cook the cauliflower tender soft. Cook in closed for better results.
Once the cauliflowers gets cooked add ghee, pinch of sugar and garam masala powder stir and off the flame. Serve it with hot steaming bowl of rice and enjoy its awesome aroma and taste with cauliflower-prawn combination.

Chili Paneer........Simple and Authentic

INGREDIENTS:
Paneer/ Cottage Cheese (300gms).

Diced onions (2 cups).
Chopped onion leaves (1 cup).
Diced capsicum (1 cup).
Green chilies slit (1/2 cup).
Soya sauce (2 TBs), Tomato sauce (1 TBs), Chilli sauce (1 TBs).
Vinegar (1 Tsp).
Black pepper powder.
Salt to taste.
Cornflour.
Ginger paste (1 Tsp), Garlic finely chopped (2 Tsp).
Oil.

PROCEDURE:
Cut paneer in cubes and marinate them in salt, pepper powder, make a cornflour paste with little water and keep aside.
Heat enough oil for deep frying in the wok and as oil is heated well, dip the paneer cubes in cornflour paste and fry them in oil till golden brown and keep aside.
Remove excess oil from pan and keep the remaining for further proceedings.
Add onions, capsicum and fry them golden brown, now add onion leaves, ginger paste, garlic and fry saute them well, now in a bowl prepare a mixture of all the sauces and vinegar with little water and add to wok.
Now saute till oil leaves the walls of pan, add water as per desired gravy. As water starts boiling, add fried paneer pieces and allow it to boil for a minute, now make a paste of cornflour and little water and add it to wok. Stir well, you will find gravy thickening, sprinkle some pepper powder, stir well and off the flame.
Serve it with fried rice, chowmein, or enjoy it dry as starter(add very less water).

Dalia in Sweet Form

INGREDIENTS:
Dalia (1 cup).
Ghee (2 TBs).
Sugar (3/4 cup).
Cardamom powder (1 Tsp).
Water (3 cups).
Almonds, Raisins, Cashew nuts for garnish.

PROCEDURE:
In pressure cooker heat ghee and add dalia, saute them golden brown, add sugar and stir well, add water, cardamom powder stir and close the lid, cook till 2 whistles. Off the flame. Allow it to cool and then slowly open the lid. Garnish with almonds, cashews, raisins and serve it. Many like it hot, many like it chilled. Enjoy its goodness.

Urad dal recipe.......simple tasty.

INGREDIENTS:
Urad dal (1 cup).
Salt to taste.
Turmeric powder (1 Tsp).
Fennel seeds (1 Tsp).
Dried red chillies (2-3).
Ginger paste (1 Tsp).
Hing / Asefotida (a pinch of).
Ghee (1 TBs).

PROCEDURE:
Roast urad dal in open pan by stirring continuously, then pressure cook it with 2 cups of water, salt and turmeric powder for 3 whistles. Slowly open the lid and keep aside.
Now heat ghee in a a pan, add hing, fennel seeds, dried red chillies and as they pop up add ginger paste and saute well, now add the boiled dal and allow it to boil for 2 minutes, if the dal is thicker than required add little more water and allow it to boil. Off the flame and our dal is ready to be served with roti or rice. Urad dal is good for health and is very easy to swallow. It is also recommended as a remedy for constipation.

Keema Ghugni/ Minced mutton sauted with Peas

INGREDIENTS:-
Mutton keema (100gms).

Yellow peas (2 cups ) soaked overnight.
Salt to taste.                                                           
Red chilli powder (2 Tsp), Turmeric powder (1     Tsp).                                                                       
Ginger- Garlic paste (1 TBs).
Garam masala powder (1 Tsp).
Coriander powder (1 Tsp).
Chopped onions (1 cup).
Chopped tomatoes (1 cup).
Curd (2 TBs).
Oil (15ml).
Onion rings, coriander chopped and chopped chillies for garnish.

PROCEDURE:
Heat oil in a pan and saute onions golden brown, now add ginger-garlic paste, tomatoes, salt and saute them till oil leaves the walls of pan, make a mixture of curd, red chili powder, turmeric powder, coriander powder, garam masala powder and and add the paste to pan. Saute the contents well, add minced mutton and soaked yellow peas and pressure cook them for 2 whistles. Off the pressure cooker allow it to cool and open it after 3-5minutes add butter and stir up. Garnish with onions, coriander and finely chopped green chillies(SOS) and serve it. Enjoy its great awesome finger licking taste.

Sausage Sauted Curry

INGREDIENTS:
Sausages slit (2 cups/ 10).
Chopped onions(1 cup).
Chopped bell pepper (1/2 cup).
Green chillies slit (4-5).
Tangy Tomato sauce (1 Tsp).
Salt to taste.
Garlic paste (1 Tsp).
Chopped ginger (1 Tsp).
Black pepper powder.
Oil (2 TBs).

PROCEDURE:
Heat oil in a pan, now add onions, bell pepper and saute it, add sausages and saute it till golden brown, now add salt, green chillies, and saute well. Add sauce, ginger, garlic and saute till golden brown now add pepper powder, if required can add lemon juice and can enjoy it tangy. Serve it and enjoy its taste.

Dahi Dim/ Yoghurt-Egg Curry

INGREDIENTS:
Boiled Eggs (4).
Boiled potatoes peel and cut to two (2).
Onions chopped (2).
Garlic pods chopped(4).
Ginger paste (1 Tsp).
Salt to taste.
Curd (100gms).
Chopped coriander.
Red chilli powder (1 Tsp), Turmeric powder (1 Tsp).
Garam masala powder (1 Tsp). 
Oil (2 TBs).

PROCEDURE:
Apply salt and turmeric powder to eggs and potatoes and fry them golden brown and keep aside.
In the same oil add cumin seeds, bay leaves and dried red chillies as they pop up add onions, garlic and a pinch of sugar and fry them golden brown, now add curd and ginger paste, in the meanwhile in a small bowl add and mix salt, turmeric powder, chilli powder, coriander powder and garam masala powder with little water and make a paste, add the paste to the pan and cook till oil leaves the walls of pan, now add boiled potatoes and stir well and add little about 1/4 cup of water and cook till oil leaves the walls of pan, now add about 1 1/2 cup of water and close the lid, bring the water to boil, now add boiled-fried eggs and cook for 2minutes and off the flame. Garnish it with chopped coriander and our dish is ready to be served with roti, rice or poori.

Sweet Tomator chutney........Bengali style

According to Bengali food style, meal is ended with sweet chutney with a combination of papad, then goes curd and then dessert. Our menu today is sweet tomato chutney combination with papad.

INGREDIENTS:
Diced Tomatoes (250gms).
Salt to taste.
Oil (2 Tsp).
Dried red chilies (1-2).
Mustard seeds (a pinch of).
Finely chopped Aam ada / Mango Ginger(1 Tsp).
Lemon juice (1 Tsp).
Sugar (1/2 cup).

PROCEDURE:
Heat oil in a pan and add mustard seeds and dried red chilies and allow them to pop, now add chopped mango-ginger and saute well, now add diced tomatoes, salt and close the lid and allow it to cook. The water emitted from tomatoes helps them to boil and become tender.
As tomatoes becomes tender and pulp becomes soft, add sugar and stir well and again cook in closed till sugar dissolves, once sugar gets dissolves, add lemon juice and stir well. Off the flame and allo it to cool. Serve it post meal along with roasted or fried papad before desert and enjoy.

Papaya Plastic chutney..........yummy

INGREDIENTS:
          Papaya long sliced (2 cups).                                

Salt to taste.
Kesar / Safforn a pinch of.
Sugar (11/4 cup).
Lemon juice (1 TBs).
Oil (1 Tsp).
Water.
Maida/Corn flour (1 Tsp).

PROCEDURE:
Wash papaya slices well and pressure cook it with salt  for one 1 whistle, drain the water and keep aside.
Heat oil in a pan and saute boiled papaya slices, now add sugar and 2 cup s  of water and allow it to boil and form a sugary syrup, add lemon juice and safforn to it and allow it to cook.
Now make a paste of maida and little water and add it to the contents in the pan and stir well.
As the chutney is formed, and papaya slices becomes transparent off the flame. Check the sweetness and tangyness of the chutney. Sprinkle some rock salt (SOS) over it and our plastic chutney is ready to be served.

Shahi Tukda.......Dessert

INGREDIENTS:

Bread loafs (6).
Thick Malai/ Milk cream (1/2 cup).
Sugar (1 1/2 cup).
Oil for frying.
Cardamom powder (1 Tsp).
Cashew paste (2 Tsp).

PROCEDURE:
Take a vessel or bowl take thick malai add 1/2 cup of sugar, cashew paste to it and mix well the paste. In the meanwhile cut the sides of bread loaf and diagonally, give them triangular shape.
Now sandwich the above paste between two triangular loafs and fry them golden brown in oil,
On the other hand prepare sugar syrup with 1 cup sugar and 1 cup water and cardamom powder.
Place these sandwich fried loafs in sugar syrup for a minute or two and remove them on serving dish.
Present the dessert post dinner or any occasion and enjoy.

Sabudana Upma

INGREDIENTS:
Sabudana (1 cup) soaked for 1hour before cooking.
Salt to taste.
Ginger paste (1 Tsp).
Rock salt.
Curry leaves.
Coriander leaves.
Peanuts (a fistful).
Chopped capsicum.
Chopped green chillies.
Chopped onions.
Ghee (1 Tsp).
Cumin seeds (1 Tsp).
Dried red chillies (2-3).
Bay leaves (2).
Oil for cooking (2 Tsp).

PROCEDURE:
Heat oil in a pan, add cumin seeds, bay leaves and dried red chillies, as they pop up add peanut, onion and capsicum, chillies, saute till golden brown, now add soaked sabudana and stir well, add ginger paste, salt, curry leaves and saute well, now add water and allow it to boil, let it boil till sabudana gets cooked, now sprinkle rock salt and stir up well. Once its done garnish with coriander leaves and little ghee and off the flame. Serve it with podi, chutney and enjoy its great taste.

Gokul pithe.....heavenly

Gokul pithe is said to be loved by Lord of Gokul.
INGREDIENTS:

Milk (1 Liter).
Sugar (2 cups).
Grated coconut (1 1/2 cups).
Cardamom powder (1 Tsp).
All purpose flour (1 cup).
Oil for frying.

PROCEDURE:
Heat a big vessel and add milk to it, before adding remove one cup of milk and keep aside.
Boil the remaining milk and stir it well, boil it till milk becomes condensed, now add grated coconut and 1 cup of sugar to the boiling milk along with cardamom powder, stir vigorously till oil starts
leaving from the walls of the pan, you will find whole content getting close, and forms a dough like, our stuffing is done, off the flame.
Now prepare a thin paste of all purpose flour, water and cardamom powder, check that no lumps are formed.
Prepare sugar syrup by boiling one cup of sugar and one cup of water and as thick sugar syrup is done off the flame and allow it to cool.
Heat oil enough for deep frying in a pan, make small small flatend dumplings of above prepared milk and coconut dough and dip them in flour paste and fry them golden brown in heated oil.
Now the fried pithe are dipped in sugar syrup and our Gokul pithe is ready to be served and enjoyed.

Reshmi Tandori Murg...........Gravy

INGREDIENTS:
Curd (200gms).
Onions (4).
Dried red chillies (3-4).
Cardamom (3-4)
Charmagaz seeds (4 TBs).
Ginger-Garlic paste (2 Tsp).
Green chillies (4-5).
Whole garam masala.
Lemon juice (2 Tsp).
Chicken neatly cut into pieces(500gms).
Salt to taste.
Ghee / Butter (1 Tsp).
Black pepper powder (1 TBs).
Oil (4 TBs).

PROCEDURE:
In a big vessel marinate chicken with lemon juice, salt, pepper powder, 1 Tsp ginger-garlic paste for 30 minutes.
Now take screws and insert one after another chicken pieces into it and place it inside oven and bake it at 250 degrees for 10 minutes, turn the screws and heat it for another 7-8 minutes.
In the mean while boil the onions and let it cool. Grind charmagaz seeds then add green chillies,
Now heat oil in a pan add dried red chillies, cardamom pods saute till they change colour and aroma lingers around, now add  above grinded paste and stir well, cook till oil leaves the walls of pan, add salt, ginger -garlic paste meanwhile and keep stirring.
As it is cooked add water and allow it to boil in closed, now add chicken pieces and cook for 2-4 minutes add ghee and off the flame.

Narkel-Gud Naru / Jaggery Sweetend coconut balls

INGREDIENTS:
Grated coconut (2 cups).

Jaggery (1 1/2 cups).
Ghee (1 Tsp).
Cardamom powder (1 Tsp). /* In case where ladoo made of jaggery cardamom powder is not mandatory, as jaggery itself is aromatic, cardamom might suppress jaggery's aroma. */
Water.

PROCEDURE:
Heat a pan/wok, add jaggery and about 1 cup of water, as jaggery melts, strain it out in to a container. Wash the pan and again place it on stove, add grated coconut and saute them slightly, now add melted-strained jaggery to it, stir well, add ghee and stir well, add cardamom powder if required and stir well, now stir it vigorously, so that contents of the pan do not stick to walls of pan, stir till you find a lump like is formed, off the flame.
Take a bowl full of water dip your hand and start making small small round dumpling out of it.
One need to be quick in making dumplings while its hot, once it cools down, it will be of no use.
Once all dumplings are made with both the hands give them a round shape and allow it to cool.
Serve it on any festive occasions, and enjoy.

Cheesy Chicken Sandwich

INGREDIENTS:
Sandwich bread slices.
Salt to taste.
Shredded chicken.
Black pepper powder.
Grated cheese.
Sliced tomatoes, cucumber and onion.
Butter to grease.
Lettuce leaves.

PROCEDURE:
Take chicken and saute them with ginger paste, garlic paste, salt, pepper powder till chicken is cooked and keep aside.
Now grease two breads on one side each and on one bread add cooked chicken, cheese, garnish with lettuce, cucumber, tomatoes and onion and cover it with another slice of bread.
Now bake it in oven for 2-3 minutes and remove, the cheese melts and gives it a awesome taste.
Cut ti diagonally and serve it with sauce.
Enjoy its great taste, even children will love to have it,

Crispy Tasty Vegetable Chop

INGREDIENTS:
Beetroot (1).
Cauliflower (1/2).
Potatoes (1).
Peanuts (1 cup).
Green peas (1/2 cup).
One can add as many vegetables they require to make the dish delicious, but above are the basic ingredients.
Salt to taste.
Rock salt a pinch of.
Red chilli powder (1 Tsp).
Ginger paste.
Biscuit crumbs.
Corn flour.
Oil.

PROCEDURE:
Boil the vegetables with salt, mash them up and keep aside. Heat oil in a pan  and saute the vegetables well in a pan along with ginger paste,  and peanuts. Saute till all contents are cooked well and forms a dough like and off the flame.
Now let it cool down, now with hand make small small cylindrical dumplings out of it and keep aside.
Now make a paste of corn flour, water and salt.
Dip the dumplings in the corn flour paste and wrap it with bread or biscuit crumbs and keep aside.
Heat enough oil in a pan and as oil is done well, lower the flame, now fry the biscuit dipped dumplings in the oil to golden brown and remove in the absorbent paper.
Serve it with mustard sauce or tomato ketchup.
Enjoy the goodness of vegetables in a crispy form.