Tandoori Chicken Gravy

Its a red chicken gravy with great aroma and taste, it is best followed with roti or naan.

INGREDIENTS:
Chicken pieces neatly washed (500gms).
Chopped onions ( 1 cup).
Cream (1 cup).
Curd (1/2 cup).
Ginger-Garlic paste (2 TBs).

Lemon juice (1 TBs).
Tomatoes paste (1 cup).
Cashew nuts paste (1/4 cup).
Oil (5ml).
Green chillies (4-5).
Coriander leaves for garnish.
Garam masala powder (1 TBs), Red chilli powder (1 TBs), Turmeric powder (1 Tsp).
Salt to taste.

PROCEDURE:
Marinate chicken with salt, curd and keep aside for an hour or two.
Heat oil in a pan and add chopped onions, and saute them till golden brown, now add ginger-garlic paste, tomatoes paste and cook till oil leaves the walls of wok, now add marinated chicken to it and cook it in lower flame. Meanwhile add cashew nuts paste, garam masala powder, chilli and turmeric powder and cook till chicken gets softer and tender. Now add cream to it and cook it up, add lemon juice and green chillies to it. When you find oil leaves the walls of wok, add coriander leaves, tandoori chicken masala to it stir it up and then off the flame.Serve it up with naan or chapati.

Dum Paneer

INGREDIENTS:
Paneer diced (200gms).
Onion chopped (1 cup).
Capsicum diced (1 cup).
Tomatoes chopped (1 cup).
Ginger paste (1 TBs).
Cumin seeds (2 TBs).
Charmagaz paste (1 TBs).
Red chilli powder(1 TBs), Garam masala powder (1 TBs), Turmeric powder (1 Tsp).
Coriander powder (1 TBs), Salt to taste.
Oil (10ml).

PROCEDURE:
Heat oil in a wok, pop cumin seeds, add onions, capsicum and tomatoes little salt and fry them golden brown, now add ginger paste, charmagaz paste and cook it, till the foul smell vanishes, if required add little water, now add chilli powder, garam masala powder, turmeric powder, coriander powder and mix well, add little water for the gravy and allow it to cook and boil, as water starts boiling add diced paneer and allow it to cook for 3-5 minutes, overcooking of paneer tends to harden the paneer. Now add little ghee and off the flame. Serve it hot with rice or chapati.

Amritsari Tandoori Chicken

INGREDIENTS:
Chicken pieces diagonally slashed (4).
Garlic cloves (8-10).
Cream (2 TBs).
Curd (2 TBs).
Cloves (1 TBs), Cinnamon seeds {green(1 TBs), black(1 TBs)}, Cardamon (1 TBs).
Refined oil (15-20ml).
Ginger chopped (2 TBs).
Ghee (2 TBs).
Salt to taste.
Red chilli powder (2 TBs), Kashmiri mirch powder (2 TBs).
Cumin seeds (1 TBs).
Chat masala powder (2-3 TBs).

PROCEDURE:
Grind to paste garlic, cream, curd, cloves, cinnamon seeds, cardamon, ginger, cumin seeds, chilli powder, kashmiri mirch powder, salt and oil and prepare a thick paste, check so that no lumps are found.

Now marinate the chicken pieces in this paste for as long as possible, or for atleast 30-35hours. Longer the marination softer the chicken kebabs.

Now pre-heat the oven at 250degrees for 10minutes, In the grill tray place the marinated chicken and allow it to cook in OTG for 10-12minutes if leg or bone type pieces, if breast pieces then for 15-20minutes.

Sprinkle some chat masala to it once its done and before serving.

Corn Crispy

Crispy corn is best  made with american sweet corn. The crispy taste of corn is loved by all age groups, especially children, it healthy and even very tasty.

INGREDIENTS:
Sweet corn kernels (50gms).
Corn flour (4-6 TBs).
Salt to taste.
Rock salt to taste.
Oil for deep frying.
Tissue paper for oil absorbent.

PROCEDURE:
In a neat bowl add corn kernels, salt, cornflour, chilli powder and mix well,  so thar cornflour covers corn kernels well, if you find cornflour is not sufficient add little more and mix well and keep aside for 15-30 minutes. Now heat oil in a wok and as oil gets heated up fry the marinated corn kernels till golden brown and remove it in tissue for excess oil to be absorbed. Sprinkle some rock salt over it and our crispy corn is ready to be served and enjoyed.

Stuffed Ghatiya (Paratha Style)

Its a typical hand made and most kitchen familiar dish almost in east and west of India, this paratha are best to go with Dum aloo, or Paneer or Chicken gravy.

INGREDIENTS:
Maida (200gms).
Salt to taste, Sugar a pinch.
Oil to knead (3 TBs).
For stuffing:
            Sattu(roasted chola powder) (4 TBs).
            Salt to taste.
            Sugar a teaspoonful.
            Curd (2 TBs).
            Oil (2 TBs).
            Red chilli powder (1 tsp), water (10ml-15ml).

PROCEDURE:
Knead maida, salt, sugar and oil well, now slowly and gradually add little little water and knead well to a soft dough and keep aside.
Now for stuffing take a neat bowl add sattu, salt, sugar, curd, red chilli powder and water and mix well, beat it well to paste so that no lumps are found. Now heat oil in a wok and add the paste and stir well so that the paste gets fried and cooked well, now the paste is cooked and keep aside to cool down.
Now make small dumplings of dough and stuff inside with cooked paste, now on rolling pin flatten them and give them a shape of paratha, now fry them with little oil in a flat bottomed pan on both the sides with little oil. Now your ghatiya is ready, serve it hot with dum aloo and enjoy the finger licking taste. it can even be served with pickles.

Mixed Veggies Continental Style

INGREDIENTS:
Carrots peeled and diced (2).
Beans slit (6-7).
Baby corn slit (6-7).
Mushroom (6-7).
Capsicum cubes (1).
Garlic paste (1 tsp).
Oilve oil (1 TBs).
Cornflour (3 TBs).
Salt to taste, White and black pepper powder to taste.

PROCEDURE:
Heat oil in a wok, fry all the vegetables till golden brown, now make space in the center of wok, add a drop of oil and saute garlic paste in it, add salt now add little water to it, and cook till vegetables gets softer.
Now in a separate bowl, add white sauce, cornflour, pepper powder and water and mix well and make a paste out of it. Now add the paste to the vegetable in the wok, mix, cook till it gets thick, off the flame and serve it hot. Taste great as it has goodness of all vegetables and olive oil in it.

Sooji Halwa

Sooji Halwa is a most famous dessert in all parts of India, many call it as Sheera, Mitha sooji and many more names.

INGREDIENTS:
Sooji (1 cup).
Sugar (3/4 cup).
Water (2 cups).
Ghee (2 TBs).
Kaju, Kismiss.
Bay leaves, Elachi powder (1 tsp).


PROCEDURE:
Heat ghee in a pan, add bay leaves, sooji and roast them till brown add sugar and stir well, now add water and stir well, then add elachi powder, kaju, kismiss and stir well, as water gets dried up and halwa gets nearer off the flame and serve it hot and enjoy the dessert.

Bread Roll

It is a simple dish made of breads and some stuffing, stuffing can be of any veggies, chicken, or salad, can be served as evening snacks or breakfast.

INGREDIENTS:

Bread loafs (4-5).

Oil.

Chat masala (1 tsp).

For Stuffing:

             Boiled and mashed potatoes.

             Chopped onions (1 big).

             Chopped tomatoes (1 big).

             Chat masala (1 tsp).

             Chopped coriander.

             Chopped green chillies (1).

PROCEDURE:

Take a bowl add all the stuffing ingredients and mix them well.

Take bread loafs cut the brown edges, soak them in water and remove in a fraction of second and press the bread so that no water remains, now place the stuffing and roll the bread and keep aside.

Heat oil in a pan, as oil gets heated fry the stuffed bread rolls till golden brown and sprinkle some chat masala over it and serve it hot with sauce or ketchup.

Palak Paneer

INGREDIENTS:
Paneer diced (300gms).
Palak (Spinach 2 bunches).
Chopped onions (1 cup).
Fenugreek seeds (a pinch).
Methi leaves/ Kasuti methi (2 TBs).
Oil and Ghee(10ml).
Green chillies slit (4-5).

PROCEDURE:
Pressure cook spinach and methi with little salt till two whistles.
Now grind above boiled leaves to paste and set aside.
Heat oil in a wok, add fenugreek seeds and as they pop up, add chopped onions and saute them to golden brown, add little sugar and salt, red chilli powder now add paste and boil it, till all water evaporates, as it starts boiling now add paneer, so that paneer gets cooked and soft, now add green chillies and as they little softer, off the flame, add 1tsp ghee and palak paneer is ready to be served with paratha, puri, roti.

TORKA DAL

It is a typical Punjabi food with a variance and is famous at Kolkata,  it is made of green urad dal.

INGREDIENTS:
Boil overnight soaked Green Urad dal (200gms).
Chopped onions (1 cup).
Chopped tomatoes (1 cup).
Ginger paste (1 TBs).
Garlic paste (1 tsp).
Fenugreek seeds (a pinch).
Jeera (a pinch).
Bay leaves (1-2).
Oil (10ml).
Green chillies chopped (4-5).
Turmeric powder (1 tsp), Salt to taste, Red chilli powder (1 tsp), Garam masala powder (1 tsp).

PROCEDURE:
Heat oil in a pan, add fenugreek, jeera, bay leaves and as they pop up add chopped onions and fry them till golden brown, now add tomatoes, salt, ginger-garlic paste and saute well till tomatoes gets cooked and oil leaves the walls of wok, add turmeric powder, chilli powder, garam masala powder and little water and cook well, now add boiled green urad dal and stir-mix well and cook it up well. Now add chopped green chillies and cook for a minute or two in closed lid. Now off the flame and serve it hot with roti, kulcha or chapati.

/* Add some scrambled eggs to it, it enchances the taste of egg torka.*/

Sweeten bread ( Shahi Mishtaan with bread)

INGREDIENTS:

Bread edges are cut and loafs are cut into four small cubes (4-6 bread loafs).

Thickened Milk (500ml).

Sugar (2 cups).

Water (1 ½ cups).

Oil / Ghee for frying.

Elachi (cinnamon) powder (1 tsp).

PROCEDURE:

Heat thickened milk in a pan add ½ cup of sugar, a pinch of elachi powder and thicken it more and more so that it becomes a thick creamy paste.

In a neat bowl add water, sugar, elachi powder and make a thick syrup out of it by heating it, check the consistency of the syrup, it should be thick and sticky. Now off the flame.

Now off the flame. Now sandwich the thick paste between the bread slices and set aside. Heat oil or ghee in a pan and fry the sandwiches golden brown and place it slowly and individually in syrup, let the sweetness of syrup get into syrup soaked fried bread sandwiches, now remove the fully soaked bread in a plate and garnish it with sweetend cream, dry fruits and serve it as a dessert, enjoy Shahi Mishtaan at home in few simple steps.

FRENCH TOAST

It’s a very famous bread-egg combi recipe, ideal for breakfasts or evening snacks or for a presentation for sudden guests.

INGREDIENTS:

Bread loaf cut to half, diagonally (4-6 loafs).

Eggs (2-3).

Milk (1/2 cup).

Chopped onions (1/2 cup).

Chopped green chillies (4-5).

Ginger paste (1 tsp).

Oil to fry.

Salt to taste.

Chat masala as per taste.

PROCEDURE:

Beat eggs, milk, salt, ginger paste well in a bowl, so that no lumps are found, now add chopped onions and green chillies and beat them well.

Now heat oil in a pan and as oil gets heated up , soak the triangular cut bread loafs in above prepared batter on both the side and fry them in heated oil till golden brown and remove from oil, similarly fry other bread loafs.

Sprinkle chat masala over the fried French toasts and serve them hot with sauce and enjoy the yummy taste.

/*Do not soak the bread slices in the batter for longer time, it absorbs all the batter and bread gets softer and they tend to break up.*/

POSTOR BODA / POPPY PAKODA

It is a item loved by all Bengalis, it is very easy to cook and great to taste.

INGREDIENTS:

Poppy seeds (100gms).

Finely chopped onions (1 big).

Dried red chillies (2-3).

Salt to taste.

Mustard oil.

Rice flour (1-2 TBs).

PROCEDURE:

Grind poppy seeds to paste along with dried red chillies. Take a neat bowl add the paste to it, then add salt, chopped onions, rice flour and mix well. Now heat oil in a flat bottomed pan or tawa, now take small small dumplings of poppy paste and fry them in oil, fry in simmer till golden brown and remove from oil. Fry the remaining.

Serve it hot with dal rice, or steamed rice and enjoy the great taste of poopy pakoda.

ALOO POSTO (POTATO WITH POPPY SEEDS)

INGREDIENTS:

Potatoes cut into dices (4-5).

Poppy seeds/Posto (100gms).

Dried red chillies (2-3).

Mustard oil (15-25ml).

Salt to taste.

PROCEDURE:

Grind poppy seeds to paste along with dried red chillies and keep aside.

Now heat oil in a pan, as smoke emits from pan, simmer it and add potatoes and fry golden brown, now add poppy seeds and dried chilli paste to it, mix it well and add salt and water and let it cook in closed lid, cook till potatoes gets softer and you will find posto expands and now remove the lid and bring the water to boil and let it dry up as per your required consistency. Posto wraps around soft potatoes, now add about 3-5ml of mustard oil and mix well and off the flame. Serve it with steamed rice and enjoy the tongue tickling awesome taste of alu posto.

FISH EGG FRY/ PAKODA (Macher Dimer Vada)

It’s a typical Bengali dish which is most famous in day-day kitchen, it taste great and best goes as a side with dal rice, or with evening pakoda with tea.

INGREDIENTS:

Rui Fish Egg (200 gms).

Salt to taste.

Chopped onions (1 cup).

Chopped green chillies (4-5).

Turmeric powder (1 Tsp).

Red chilies (1 Tsp).

Rice Flour (2 TBs).

Besan or Sattu powder (2-3 TBs).

Oil for fry.

PROCEDURE:

In a neat bowl take cleaned Rui fish egg and beat it well, very well so that no lumps are found, now add salt, chopped onions, chopped green chillies, turmeric powder, red chilli powder, rice flour, besan and mix well, beat well, if required add a pinch of baking soda(SOS).

Now heat excess oil in a pan as, oil gets heated up with a help of spoon add mixed beaten eggs and deep fry them till golden brown in simmer, so that it gets fried and cooked from within. As you find they turn to golden brown remove from pan straining the oil.

Serve them hot with dal and steamed rice and enjoy the taste, it can even be served with evening tea.

Egg can be even of Katla or Hilsa fish, Hilsa fish egg taste very great.

PARSHE MACHER JHAAL

INGREDIENTS:

Parshe Fish  neatly cut (5-6 pieces).

Mustard paste (50gms).

Green chillies (4-5).

Finely chopped onions (1 cup).

Salt to taste.

Kalonji (a pinch).

Turmeric powder (2 tsp).

Mustard Oil (10-15ml).

PROCEDURE:

Wash and neatly clean the fish and apply salt and a pinch of turmeric powder and set aside for 10mins. Now heat oil in a pan and fry the fish to golden brown and remove.

Remove excess oil from the pan, keep the remaining about 5ml of oil for further proceedings, heat the oil and add kalonji

Now add finely chopped onions and fry till golden brown, now add mustard paste, turmeric powder, salt, green chillies and little water, now as water begins to boil, add fried fish and let it cook in closed lid till fish gets tender soft, now add a teaspoon of mustard oil and off the flame.

Serve it with steamed rice and enjoy the delicious taste of parshe fish in mustard sauce.

Kosha Potol r Jhaal.

Its a typical menu generally served as one of the common items of Bengali's Kitchen.

INGREDIENTS:

Potol de-skinned and cut to half (4-5).

Poopy seeds paste (1 TBs).

Mustard seeds paste (1 TBs).

Chopped onions (1).

Salt to taste.

Turmeric powder (a pinch), Red chilli powder (1 Tsp).

Mustard oil (5-10ml).

Green chillies (2-3).

PROCEDURE:

Heat oil in a pan add onions and potol and fry them, add salt, turmeric paste, red chilli powder, poppy seeds paste, mustard paste, green chillies, add little water and close the lid and allow it to cook till potol gets cooked and softer, now add little oil and off the flame.

Serve it hot with steamed rice. 

Kurkure Crispy Bhindi Fry

Its a menu served in all parts of India but our today's recipe is with a variance. Its is very crispy and am sure its loved by all.

INGREDIENTS:
Neatly washed and then cut ladies finger (200gms).
Maida (2 TBs).
Rice Flour (1 TBs).
Red chilli powder (1 Tsp).
Salt to taste.
Poppy seeds (1 TBs).
Oil

PROCEDURE:
In a neat bowl add copped ladies fingers, maida, rice flour, red chilli powder, salt and mix well and set aside for 30 min. Now add poppy seeds and mix well. In the mean while heat oil in a bottomed pan and as oil gets heated fry the marinated ladies fingers in them. Fry them till golden brown and remove. Crispy kurkure ladies finger is ready to be served.

Bread Pakoda

Its a typical Maharashtraian street food, can be simply prepared at every home.

INGREDIENTS:
Bread loafs  ( cut to two diagonally).
Cheese (grated).
Besan (100gms).
Oil
Finely chopped onions (1 cup).
Chopped green chillies (2 TBs).

Water to make the batter.
Salt to taste.
Ajjwain a pinch.
Turmeric powder, Red chilli.
Baking powder or soda.

PROCEDURE:
Sandwich the bread loafs with grated cheese, chopped onions, green chillies, coriander leaves and set aside.
Prepare batter with besan, salt, turmeric powder, chilli powder, ajjwain, soda and mix well. Now heat excess oil in a pan, dip the sandwiches in besan batter and deep fry them golden brown in simmer mode. Serve them hot with sauce. And enjoy the rainy weather with Tea adding to it.

Upma With its authenticity.

Sooji made upma is typical south Indian breakfast recipe, but now its not just limited to south India, its spread all over Asia.

INGREDIENTS:
Sooji (1 cup).
Water (2 cups).
Oil (5ml).
Ghee (1 1/2 TBs).
Mustard seeds (1 tsp).
Fenugreek seeds (a pinch).
Dried Red chillies (2-3).
Bengal gram (a pinch).
Urad dal (a pinch).
Chopped onions (1 big).
Ginger paste (1 tsp).
Lemon juice (1 tsp).
Green chillies slit (2-3).
Salt to taste.
Peanuts (2 TBs).
Curry leaves.

PROCEDURE:
Heat 1 tsp ghee in a pan and roast the sooji in it and set aside. Now heat oil in a pan add fenugreek seeds, mustard seeds, dried red chillies, as they pop up add bengal gram and urad dal and saute, now add chopped onions, peanuts and fry till golden brown, now add green chillies slit, ginger paste, salt and saute well, now add curry leaves stir and add water and bring it to boil, as water boils gradually and slowly add roasted sooji to it and continuously stir it, as water gets dried up and sooji gets cooked up, add remaining ghee to it. Off the flame and serve it hot with chutney, pickle or podi. Feel the authenticity of South Indian taste sitting at home.

Dal Fry

Its a very tasty and common dish to go with chapati or naan, it can be prepared in a very simple and authentic way at every household.

INGREDIENTS:
Toor dal soaked for an hour or two (1 cup).
Chopped onions (1 big).
Chopped tomatoes (1 big).
Garlic paste (1 tsp).
Chopped ginger (1 TBs).
Coriander leaves for garnish.
Salt to taste, Red chilli powder (1 Tsp), Turmeric powder (1 Tsp).
Oil (10 ml).
Cumin seeds (1 tsp), Dried red chilli (2-3), Bay leaves (2-3).

PROCEDURE:
Half boil the dal in open pan or in pressure cooker and set aside. Now heat oil in a pan add cumin seeds, bay leaves and dried red chillies and as smoke emits from pan add chopped onions and saute well, now add chopped tomatoes and salt and saute well, add garlic paste, ginger and fry well, now add chilli powder and turmeric powder and saute well, now add boiled dal and let it boil, as it boils and dal get little more softer off the flame, garnish it with chopped coriander leaves and add ghee to it. Serve it hot with roti, chapati, paratha or naan.

South Indian Mango Pickle (Mamidi Pachadi)

Its a typical authentic South Indian recipe which can be served as a side item with all types of dishes like pulihora, dosa, idli, vada or with hot steamed rice and ghee.

INGREDIENTS:
Neatly washed and dried raw mangoes, diced and set aside (6 bowls).
Red chilli powder (1 bowl).
Salt (1 bowl).
Mustard powder (1 bowl).
Garlic pods (2-3 TBs).
Fenugreek powder (1 TBs).
Seasum oil (as per requirement).

PROCEDURE:
In a glass jar or plastic container place diced mango pieces along with all other ingredients, mix well, ingredients should be immersed in oil well and set aside for 2 days untouched. After two days with a clean dried spatula mix well, you will find mangoes and garlic slowly and gradually getting softer as days pass. Our mango pickle is ready to be serve. Avoid any contact with water. Oil should float on the top it allows the pickle to be preserved longer.

Soya Panchmela.

Soya chunks is used along with cabbage, carrot, beans, capsicum.. This recipe is is used as a side dish with roti, puri or chapati.

INGREDIENTS:
Soya chunks soaked and washed near about 10times (200gms).
Chopped cabbage (1 cup).
Chopped carrot (1 cup).
Chopped beans (1 cup).
Chopped capsicum (1 cup).
Chopped onions (1/2 cup), Chopped tomatoes (1/2 cup).
Ginger-Garlic paste.
Salt to taste, Sugar (1 tsp).
Cumin powder(1 tsp), Turmeric powder(1 tsp), Red chilli powder(1 tsp), Garam masala powder(1 tsp).
Atta (1 TBs).
Ghee (1 TBs).

PROCEDURE:
Boil soya chunks upto 2-3 whistle and drain the water and set aside. Heat oil in a pan add onions,cabbage, carrot, beans, capsicum with salt and fry them well, till contents are cooked and turns to light brown in colour. In the mean while in another pan, add little oil with tomatoes, salt and saute well when oil leaves the walls of pan add cumin powder, turmeric powder, red chilli powder, garam masala powder, sugar and saute well, if required add little water so that contents dont get burnt up. Now add the boiled soya chunks and saute well, now add whole fried vegetables to the sauted masala soya chunks and cook well, if required add water and cook well till all contents gets cooked up. Now add atta to it and mix well. Add ghee saute well and off the flame. Serve it with roti chapati or puri.

Kurkure Jhinga Fry

INGREDIENTS:
Jhinga fish (10-15 pieces) neatly cleaned.
Salt to taste.
Red chilli powder (1 tsp), turmeric powder ( a pinch).
Ginger paste (1 TBs).
Vinegar (1 TBs).
Sooji (1 cup).
Cornflour (2 TBs).
Oil.

PROCEDURE:
Marinate prawns with salt, turmeric powder, chilli powder, ginger paste, corn flour, vinegar for 30 minutes. Now heat excess oil in a pan, and take each piece of prawn and dip it in sooji and leave it in wok, fry it till golden brown and remove. Serve it with sauce taste yummy and crispy even children will love it.

Methi Chicken

INGREDIENTS:
Chicken (500gms)
Curd (200gms).
Chopped onions (1 cup).
Chopped tomatoes (1 cup).
Ginger-Garlic paste (1 TBs).
Fresh Methi leaves chopped (1 bunch).
Lemon juice (1 Tsp).
Green chillies (5-6).
Coriander powder (1 TBs), Red chilli powder (1 TBs).
Whole garam masala .
Mustard oil (5ml).

PROCEDURE:
Marinate chicken with curd, ginger-garlic paste, curd, coriander powder, chilli powder,  and set aside for 60minutes.
Now heat oil in a pan add whole garam masala and when it pops add onions and fry it, add tomatoes, methi leaves, salt and fry it now add marinated chicken, green chilies and cook in closed lid, cook till chicken gets tender and oil leaves the walls of wok, now add lemon juice, by now you will find chillies getting softer and leaving its aroma into the curry. As oil floats over and chicken got cooked off the flame and serve it with roti, chapati or naan. Methi chicken tastes just awesome.

Chicken without oil

Now a days most of our elders are suffering from cholesterol and have strict instructions to avoid oil, so they are forced to stay away from tasty tasty food, but tasty food can also be cooked without oil.

INGREDIENTS:
Chicken (500gms).
Curd (200gms).
Chopped onions (1 cup).
Ginger-Garlic paste (1 TBs).
Salt to taste, Coriander powder (1 TBs), Red chilli powder (1 TBs), Turmeric powder (1 Tsp), Garam masala powder (1 Tsp).
Coriander leaves.

PROCEDURE:
Mix all the ingredients except coriander leaves in a bowl and pour them in a heated wok, cook it in closed. You can find oil leaving the walls of the wok and chicken getting tender soft, now add coriander leaves and cook for a minute or two. Garnish it with coriander leaves and serve it to elders.

/* Chicken has its own oil and curd also is oily*/

Chatpata Ghugni (tangy tonge tasting yellow peas), Chat

INGREDIENTS:
Overnight soaked and boiled yellow peas (200gms).
Chopped onions (1 cup).
Chopped tomatoes (1 cup).
Ginger-Garlic paste (1 TBs).
Oil (10-15ml), Jeera (1 TBs).
Cumin powder (1 TBs), Coriander powder (1 TBs), Turmeric powder (1 Tsp), Red chilli powder (1 Tsp).
Salt to taste.
Garam masala powder (1 TBs).
Lemon juice, Fried masala powder, Coriander powder.

PROCEDURE:
Heat oil in a pan add jeera and when it pops add chopped onions and saute till golden brown, now add tomatoes, salt, ginger-garlic paste and saute well till oil leaves the walls of pan, now add cumin powder, coriander powder, turmeric powder, red chilli powder, garam masala powder and saute well, if required add water so that ingredients dont burn up, now add boiled gram stir and cook it well, now add little coriander leaves and cook well, the consistency is thick gravy form. Now off the flame and serve it. And now garnish it with lemon juice, fried masala powder, chopped onions and coriander powder.

If want to prepare chat out of it, add papri and boiled potatoes to it, even add some tamarind paste and chat masala, now add chopped coriander, chopped onions and sev.

Mochar Ghonto (Banana Flower Curry)

Mocha is Banana flower which has to be neatly, singularly cut by removing the stigma and the puff of each flower and chopping it to very minute pieces.

INGREDIENTS:
Neatly cut banana flower (200 gms).
Mustard oil (2 TBs).
Sugar (1 TBs) and Salt to taste.
Whole garam masala ( Clove, Cinnamon, Cardamom).
Red chilli powder (1 Tsp), Turmeric ( 1 TBs).
Atta(1 TBs).
Ghee (1 TBs).
Soaked chickpeas (2 TBs), Grated coconut (4 TBs).

PROCEDURE:
Boil banana leaves in pressure cooker to 3-4 whistles with little salt and pinch of turmeric, drain the water and set aside in a bowl, knead well salt, sugar, chilli powder, turmeric powder and set aside.
Heat oil in a pan add whole garam masala and when it pops add the kneaded boiled banana leaves, chick peas and grated coconut and saute well, cook it in closed pan and in regular intervals stir it well. Cook till oil leaves the walls of the pan then add then add atta to it and stir well, you will see the contents of the pan mold to a dough form, now add ghee stir well and off the flame. Serve it with hot steamed rice. Can prepare dhoka with it.

Dhoka

Dhoka is a typical bengali item cooked with soaked Bengal gram.

INGREDIENTS:
Over night soaked Bengal gram (200gms).
Ginger (2 TBs).
Green chillies (2-3).
Salt to taste, Sugar (1 TBs).
Kalonji (1 tsp).
Mustard oil .

PROCEDURE:
Grind bengalgram with ginger, green chillies, salt, sugar to fine paste. Heat oil in a pan and fry the whole batter, in the meanwhile grease a plate and spread the fried batter on it to thin layer. Allow it to cool and then cut it into dices. Now fry them deep in oil till golden brown. Your dhoka is ready, you can prepare a gravy out of it which goes beat with rice, chapati or roti.

Dry Fruit Sponge Cake

Cake is the best and simple thing which by seeing brings smile to everyone face, all children love to eat it, so its better to prepare it at home in a very hygenic way.

INGREDIENTS:
Maida (1 cup).
Sugar (1 cup).
Eggs (3/4th cup).
Oil (1 cup).
Butter (1 TBs).
Milk (1/4 cup).
Vanilla essence (1 TBs).
Baking Powder (2 Tsp).
Cherry, raisins, dryfruits etc.

PROCEDURE:
Ground sugar to fine powder and them add oil and butter to it and make a fine paste out of it, now add eggs and beat them well along with the above paste, now mix essence and now add milk to it and mix it well, now to the paste gradually and slowly add baking powder and maida to it, the consistency grows thick, now add dry fruits, mewa, raisins, cherry etc to it. Pour the whole batter into greased aluminum pan.

Pre-heat the pan in 250 degrees centigrade for 25minutes, now place the aluminum pan inside the pre-heated oven set in lower heat for 30minutes at 200 degrees temperature. Then  set it for both lower and upper heat for 30 more minutes, check the cake whether its cooked or not by inserting a clean knife and taking it out, if you find anything on knife then its not cooked yet, or if you dont find anything then its cooked. If its not cooked then again replace it inside the oven in lower heated mode at 150-180 degrees centigrade for another 20 minutes check again, by now cake will be cooked. Remove from oven, let it stand for 5-10 minutes invert it on plate. Your yummy tasty cake is ready.

/* Baking powder has to be proportionate with maida*/

Doi Maach

Its a recipe of fish which is made of yoghurt, the curry tastes excellent it is mostly made of Rui fish, but can be made of Katla fish or Rohu fish.

INGREDIENTS:
Rui fish (6-7 pieces).
Curd or Yoghurt (200gms).
Finely chopped onions (2).
Green chillies (4-5).
Ginger paste (1 tsp).

Mustard oil.
Salt to taste, Turmeric powder (1 TBs).
Clove(2-3), Cinnamon(2-3), Bay Leaves.
Chopped coriander for garnish.


PROCEDURE:
Mix Rui fish with salt, little turmeric and keep aside. Heat oil in a pan, when oil leaves smoke then simmer it and fry the fish pieces till yellow colour and remove. Now add clove, cinnamon, and chopped onions, salt and fry them golden brown, now add ginger paste and saute well, add turmeric powder stir meanwhile add curd so that turmeric dont get burnt up, now add water to the curd paste and cook in simmer mode, preferably by closing the lid, allow it to boil, now add fried fish, green chillies and allow it to cook for 2-3 minutes, you will find green chillies getting softer and leaving its aroma to the gravy. Now off the flame and garnish it with coriander leaves.

Paneer Malai Methiya Kofta

INGREDIENTS:
Milk (1lit) mixed with calcium lactate or lemon juice to prepare cheena (cottage cheese).
Fried onion paste (1 cup).
Tomato paste (1/2 cup).
Ginger-Garlic paste (1 TBs).
Kaju or Charmagaz paste (1 TBs).
Kasuri methi (1 TBs).
Salt, Sugar as per taste.
Coriander powder (1 TBs), Cumin powder (1 TBs), Turmeric powder (a pinch), Red Chilli powder (1 tsp).
Oil as per requirement.
Coriander leaves chopped.
Grated Cheese (2 TBs).

PROCEDURE:
In neat bowl add salt, sugar, coriander leaves, red chilli powder, kasuri methi(1tsp), grated cheese and knead well, and make small small dumplings and deep fry them in oil till golden brown.
Now remove the excess oil and keep the remaining for following proceedings. Add fried onions paste, tomato paste, ginger-garlic paste, charmagaz paste and saute well till oil leaves the walls of the wok, now add cumin powder, coriander powder, turmeric, chilli powder with little water and cook till all ingredients gets cooked up well, now add kasuri methi and cook it, now add kofta balls and cook them for 2-3minutes add garam masala powder, 1 tsp ghee and off the flame, garnish it with coriander leaves and serve it with roti, chapati or kulcha.

Topse Fry

Topse fish are tender boned fishes, it is mostly served in starters as crispy fried fish.

INGREDIENTS:
Topse Fish cleaned (4-5).
Besan (200gms).
Kalonji a pinch.
Salt to taste.
Turmeric a pinch.
Red chilli powder a pinch.
Oil to fry.

PROCEDURE:
Mix Topse fish with little salt and turmeric and keep aside. Heat oil in a pan and shallow fry the topse fish and keep aside. Now in a bowl prepare batter of besan, turmeric, kalonji, salt and red chilli powder with water and mix well, now add little amount of baking powder and mix well, now heat excess oil in a wok, when the oil gets heated, dip the once fried fishes in the batter and fry them again till golden brown.
Crispy tender boned fish fry is ready to be served with onions, kasundi (mustard sauce) and green chillies.

Chilli Chicken

Its a Chinese recipe cooked after marinating chicken and frying it and then preparing the gravy. Here cornflour plays the major part.

INGREDIENTS:
Neatly cut Chicken pieces (500gms).
Diced onions (4).
Diced capsicum (3).
Green Chillies slit (6-7).
Salt to taste, Black pepper powder.
Vineger (5-7 ml).
Soya Sauce (10 ml).
Chopped garlic ( 3 TBs).
Ginger-Garlic paste (1 TBs).
Cornflour (5-7 TBs).
 Eggs (1).

PROCEDURE:
Marinate neatly cut chicken with egg, ginger-garlic paste, half soya sauce, half cornflour, vinegar, salt and leave it for 30-60 minutes. Now heat excess oil in a wok and deep fry the chicken pieces till golden brown and set aside. Now remove excess oil and keep about 2-3 TBs of oil for further proceedings.
Now add onions, capsicum and fry them till golden brown, now add chopped garlic, and chillies slit and fry them, now add water, chilli sauce, remaining soya sauce, salt, black pepper powder and allow it to cook. Now add chicken fried pieces. Now in a bowl make cornflour paste and add it to the wok, now let it boil for a minute or two till the gravy thickens. Now off the flame and serve it with fried rice or chowmein.

Chinese FriedRice without Ajinimotto

INGREDIENTS:
Steamed  with oil and drained rice (4-5 cups).
Chopped Onions (1/2 cup).
Chopped Carrot (1 cup).
Chopped Beans (1 cup).
Chopped Capsicum (1/2 cup).
Green Peas (1 cup).
Eggs (2).
Boiled Shedded Chicken (1/2 cup).
Salt to taste.
Black Pepper powder as per requirement.
Finely Chopped and smashed Garlic (1 TBs).
Oil.

PROCEDURE:
Heat oil in a wok add onions ,carrots, beans, capsicum, green peas, chicken, salt and fry them till golden brown, now make space on the center of the wok by pushing the vegetables towards walls of wok, add little oil, and then beat the eggs in them and fry it as scrambled eggs and mix them well with vegetables, now again by pushing all the vegetable towards walls of wok add 1 tsp oil and add chopped garlic and fry them well and then mix it up with vegetables, now add steamed rice and black pepper powder and mix it very well. Now add chopped parsley and mix it up well. Serve it hot with Chilli Chicken. Authenticity can be tested by tasting it.

Chicken Lajawab Gravy.

INGREDIENTS:
Chicken neatly cut (1/2 kg).
Chopped Onions (1 cup).
Chopped Tomatoes (1 1/2 cup).
Ginger-Garlic paste (1 TBs).
Curd (1/2 cup).
Turmeric powder(1 Tsp), Red Chilli powder(1 Tsp), Kashmiri Mirch(1 Tsp), Dhaniya powder(1 Tsp), Garam masala powder(1 Tsp).
Chopped Coriander for garnishing.
Salt to taste.
Oil 10ml.
Lemon juice.

PROCEDURE:
Marinate chicken with all the ingredients except oil, onions, tomatoes for an hour or two. Heat oil in a non-stick wok add Whole garam masala and let them pop, now add the whole marinated chicken, stir and cook well closed, if required add little water cook till chicken gets tenderly cooked and oil leaves the walls of wok. Now add coriander, lemon juice and cook again for 2-3 minutes. Now as our chicken is cooked off the flame and garnish it with coriander leaves. Serve it with kulcha, naan, paratha or soft soft hand made rotis.

Gobi Ke Parathe / Cauliflower ke Parathe.

Its a Punjabi dish mostly prepared in winter when cauliflower s are fresh and tasty.

INGREDIENTS:
Cauliflower grated (1).
Chopped coriander leaves (2-3 TBs).
Oil as required.
Maida (200gms).
Salt to taste.
Water for kneading.

PROCEDURE:
Heat oil about (2 TBs) oil in a pan, add jeera, let it pop, add grated cauliflower, ginger paste, salt, red chilli powder, chopped coriander and saute well till all ingredients gets cooked up well and keep aside, stuffing is ready, allow it to cool.
Take a bowl add maida to it, add oil about 3TBs, salt, sugar and mix well, now add little little water and knead the dough and make small small dumplings, flatten the dumplings and stuff  them with cauliflower stuff and close the dumpling, now slowly flatten it with rolling pin, make it a flat, round shaped, this can be make with help of maida. Now place a flat bottomed pan on stove and heat it, place the stuffed raw paratha on heated pan and fry it with little little oil on both the sides properly till golden brown. Now remove it from pan and serve it with curd or pickle or any chicken item or paneer.

Egg Curry

Its a gravy item generally served in most of the Indian families as one of the side dish to be served with main menu.

INGREDIENTS:
Eggs boiled and de-skinned (4).
Onions chopped(1), grated(2).
Tomatoes chopped (2).
Ginger-Garlic paste (1 TBs).
Salt to taste, Sugar(1 tsp for giving colour).
Garam masala powder(1 TBs), Turmeric powder (1/2 tsp), Red chilli powder(1 tsp), Coriander powder(1 Tsp).
Chopped coriander for garnishing.
Jeera (1 tsp), Dried red chilli(1-2).

PROCEDURE:
Heat oil in a wok add jeera and dried red chilli and let them pop, now add eggs and saute them in heated oil and remove them from wok. Now add chopped and grated onions, add sugar for colour and fry it till golden brown, now add chopped tomatoes, ginger-garlic paste, salt and let it cook till oil leaves the walls of wok and tomatoes gets softer, now add turmeric powder, chilli powder, coriander powder and stir well, add little water so that ingredients dont burn up, now cook the till water gets evaporated add half of coriander leaves and stir well, now add water as per consistency of gravy you require, now as water boils add fried eggs and now add garam masala powder and let it cook for 2-3 minutes, now off the flame. Now garnish with coriander leaves and serve it hot with rice or roti.

Baingan Ka Bharta / Egg Plant bharta.

Its a punjabi and bengali dish but its famous in most of the parts of Asia. Its best side dish to go with roti, chapati, puri, naan, kulcha or paratha. For this recipe, big sized, fleshy, pulpy brinjal has to be selected.

INGREDIENTS:
Fleshy pulpy Brinjal (1)
Chopped onions (1 cup).
Chopped tomatoes (1/2 cup).
Chopped green chillies (2).
Ginger paste (1 TBs).
Curd (1-2 TBs).
Garlic smashed or minutely chopped (1 Tsp).
Salt to taste, turmeric a pinch.
Fenugreek seeds (1/2 Tsp), Bay leaves (1-2).
Garam masala powder (1 tsp).
Coriander leaves for garnishing.

PROCEDURE:
Brinjal is oiled and burnt on flame till it gets burnt properly and skin gets easily peeled off with little effort. Now mash the brinjal pulp, with curd so that no lumps are found.
Now heat oil in a pan, add fenugreek seeds and allow it to pop, add bay leaves and saute till its colour is changed, now add garlic and saute, you can feel the punjabi aroma lingering around, now add chopped onions and fry till golden brown, add tomatoes, ginger paste and salt and allow it to cook till tomatoes gets softer and oil leaves the walls of the pan, now add chopped green chillies, garam masala powder and stir it well, now add mashed brinjal pulp and stir well so that all ingredients gets mixed up well and brinjal gets cooked up well. Now add chopped coriander and stir up well. Off the flame and close the lid for 2minutes. Now its ready to be garnished and served with roti or naan or etc.

Imli ki chutney/ Tamarind pudding.

Imli itself is very tangy to taste, word imli pani itself brings water to once toungue, Black  tamarinds chutney is best to go with khandvi, dhokla, kachori, samosa etc. For this tangy receipe its best to use black tamarind as they are bit less tangy compared to red or brown ones.

INGREDIENTS:
Black Tamarind washed and soaked in luke-warm water (100 gms).
Salt to taste.
Sugar (1/2 cup). (depends upon the tangyness of tamarind).
Cumin seeds or Mustard Seeds (either can be used 1Tsp).
Oil (5 ml).
Water (3 cups).
If required can add green chilli seeds, it gives a spicy taste to tangy sweetner.

PROCEDURE:
Heat oil in a wok add cumin seeds and let them pop, now add tamarind pulp which is already soaked in warm water, respectively add salt water and let it boil, once you find tamarind got softer add sugar to it and let it boil, now if required add chilli seeds and boil for a minute or two, check the sweetness and if required add little more sugar to it, if not off the flame and serve it.

Masala Kachori.

Its a simple home made kachori made with simple ingredients and its healthy and also very tasty, even kids would love this. It is best followed with tamarind chutney.

INGREDIENTS:
Maida (200gms).
Sattu(roasted bengal gram flour) (2 TBs).
Besan (2 TBs).
Salt to taste.
Roasted jeera (1 TBs).
Cumin powder(1 TBs), Turmeric powder(1 tsp),Red chilli powder(1 tsp), Sugar(1 tsp).
Oil as requirement.
Curd (1 cup).
Water.


PROCEDURE:
In a neat bowl take maida, sattu, besan, salt, turmeric powder, sugar, roasted cumin, cumin powder, turmeric powder, chilli powder, oil(4 TBs), curd and mix very well, now by adding little-little water and knead it, and make a soft dough and cover it with wet cloth and set aside for 10-15 minutes. Now remove the dabbed cloth and make small small round dumplings, and flatten them over a rolling pin.
Now heat excessive oil for deep frying in a bottomed wok and fry the round-flattened circular dumplings till golden brown. Similarly roll all the dumpling and fry them deep in oil. Our kachori is ready to be served with imli ki chutney or dum aloo.
Make different different shapes and fry them so that kids will also love to eat them.