Samosa..Making

INGREDIENTS:
Maida (2 cups).
Salt to taste.
Sugar to taste.
Oil as per required.
For stuffing:
Potato boiled (500gms).
Chopped onions (1 cup).
Tomatoes (1 cup).
Salt to taste.
Turmeric powder (1 Tsp).
Red chilli powder (1 Tsp).
Green chilli (1 Tsp).
Oil.
Mustard seeds (1 Tsp).

PROCEDURE:
Knead maida well with salt, sugar and oil, now slowly add water and knead tightly. Take a damped cloth and cover the dough and set it aside for 10-15 minutes.
Now make small small dumplings out of it and roll it over rolling pin and fold it on both sides give it a shape of cone, in the pocket of cone place the stuffing and with the other end close the cone, you will exactly get the samosa shape.



Potato Curry:
Heat oil in a pan add mustard seeds, add chopped onions and fry till golden brown, add tomatoes and salt to it, now add coriander powder, aamchur powder, turmeric powder, chilli powder and cook till oil leaves the walls of pan, now add boiled and mashed potatoes to it. stir up well, now add green chillies and off the flame. Let it cool and now its ready for stuffing.

Shukto.....With its Authenticity

It is a Begali preparation without which Bengali lunch is in complete. It is a combination of many vegetables along with bitter gourd, Bitter gourd is the prime ingedient, but this recipe is not that bitter as we expect it to be.

INGREDIENTS:
Bitter gourd (2).
Brinjal (1/2 th).
Raw banana (1).
Potatoes (1).
Beans (5-6).
Papaya (1/4th).
Milk (1/2 cup).
Saunf powder (2 TBs).
Mustard powder (2 TBs).
Grated coconut (1/4 cup).
Kalonji or Panch foron (1 Tsp)
Mustard Oil.
Salt to taste.
Ghee (1 Tsp).
Bori few in number. (Bori is any lentil say as masoor, moong, or poppy seeds grind to paste and then dried up in form of small small dumpling in scorching sun. The dried dumplings can be preserved for any further use. These are called bori.)

PROCEDURE:
Wash and cut all the vegetable in vertical shape, and fry them and also fry bori in oil individually and set aside. Say as all bananas at a time, bitter gourd at a time. Remove excess oil and leave about 1 TBs of oil in it. Now add Kalonji or panch foron to it, as smoke emits add all the fried vegetables to it, now add little salt and water about a cup and milk and cook till it comes to boil. As it starts boiling add saunf powder and mustard powder to it, else make a mixture of saunf powder, fried bori and mustard powder with little water before hand and add to the pan, allow it to cook till all vegetables gets softer now add coconut to it and allow it to cook, keep the consistency of gravy as you desire, many like it thick. Sprinkle some saunf powder above along with some ghee and off the flame. Enjoy the greatness and goodness of shukto.


You can add many number of vegetables to it, say as wax gourd, broccoli, Drumsticks and many more as you desire to.

Fried Bori when allowed to boil, bulges and emits its taste.

Gajar ka Halwa with Khoya

• INGREDIENTS:

• Carrots (1 kg).
•  Milk (1 lit).
• Cardamom Seeds(1 Tsp).
• Ghee (5 TBs).
• Raisins (2 TBs).
• Almonds (2 TBs).
• Pistachios (2 TBs).
• Sugar(350 gms).

PROCEDURE:

Preparing Khoya:

• Take a sauce pan and add 1/2 litre Milk to boil.
• Reduce the heat and continue cooking at simmer flame. Keep stirring so that milk does not stick to the base of the pan.
• Stir more vigorously as milk gets thicker. The khoya is cooked when the milk is reduced to a thick, dry lump and it has stopped sizzling.
• Remove from the pan and leave it to cool.

Preparing Halwa with Khoya:

• Wash and grate the carrots.
• Soak the raisins in water for 30 minutes.
• Blanch and shred the nuts.
• Heat ghee in a pan and add carrot to it and fry them well till carrot gets fried well and reduces in quantity.
• Add sugar, mix well and cook till the sugar has dissolved and add all the khoya which is prepared earlier.
• Add the slightly crushed cardamoms and the raisins and mix well.
• Take gajar ka halwa from heat and arrange in a serving dish.
• Garnish with almonds and pistachios.

Saboodana Papad

INGREDIENTS:
Sabudana (1 cup).
Water (2-3 cups).
Jeera / Cumin seeds (4 TBs).
Sesame seeds (SOS) (2-3 TBs).
Salt to taste.
Chilli flakes to taste.

PROCEDURE:
Grind sabudana to powder and set aside. Take a vessel and add water to it, add sabudana powder to it, now place the vessel on stove and stir it continuously, now add salt, jeera, sesame seeds, chilli flakes to it and keep on stirring, stir till it boils and gets to thicken, check the consistency and then off the flame. And soon spread it on already greased thick plastic seet placed in scorching sun. Spread it with the help of  ladle or serving spoon give them round shape, spread it soon before it thickens. Allow it to dry up under the sun.
Now as it gets dried up automatically it leavs the sheet and raises up, now once it gets dried up it can be preserved.

Whenever you want to enjoy crispy papad, deep fry them and enjoy.

Gajar Ka Halwa without Sugar, Jaggery or Honey or Sugar-free.

Sugar, Sugar-free, Honey or Jaggery are one of basic ingredients for preparing any dessert. But today we will prepare Gajar ka Halwa / Carrot Pudding without any of sweetner.

INGREDIENTS:
Grated top part of carrot (2 cups).
Thickened milk (3 cups).
Ghee (2-4 TBs).
Raisins (1 cup).
Cashew nuts for garnish.
Elachi powder (cinnamon).

PROCEDURE:
In a pressure-cooker add ghee and grated carrot and stir well, now add milk to it, stir up well and add a pinch of salt to it and close the lid and pressure cook it till two or three whistles, now slowly as let the steam go and then open the lid, if excess milk is still remaining allow it to boil in open so that whole milk gets dried up, in the meanwhile grind the raisins and add to the cooker as the milk dries up, stir up well, let the raisins juice gets into the halwa, now add cinnamon powder and stir up well, cook till oil emits from halwa and walls of pan. Now off the flame and garnish with cashew nuts. Serve it as dessert and this can be enjoyed by even diabetic people, as only milk is added it taste great and raisins adds the sweetness to halwa. 

How to Set Curd

SOUR CURD

INGREDIENTS:
Milk (500 ml).
Curd (1 Tsp).

PROCEDURE:
Heat milk, do not over heat, the temperature must be little more than luke warm, check by inserting a finger into it. In a porcelain vessel add the curd and whisk it properly, curd should be beaten well, then light warm milk is added to it and mixed up well so that whole milk mixes with curd and now the vessel has to be kept untouched, better to prepare it at night before sleeping and by morning you will find your curd is beautifully set. Once curd is set take about 1Tsp of it in another bowl for next preparation of curd.
Curd contains lactic acid it helps the milk to turn to curd.


SWEET CURD
While heating the milk add sugar or milkmade to it, it helps the curd to turn sweeter.

Stuffed Capsicum.

INGREDIENTS:
Soy granules (1 cup) soak it an 30min prior cooking.
Chopped onions (1 cup).
Chopped green spring onions (1 cup).
Chopped carrot (1 cup).
Corn flour (2 TBs).
Tomates paste (1 cup).
Chopped beans (1 cup).
Salt to taste.
Ginger paste (1 TBs).
Red chilli powder (1 Tsp), Turmeric powder (1 Tsp).
Garam masala powder (1 Tsp).
Capsicum top cut as a cap(3-4).
Cumin seeds (a pinch).
Oil (2-3 TBs).

PROCEDURE:
Heat oil in a pan add cumin seeds and allow them to turn brown, add chopped onions, carrot, beans and cook well, along with salt, if required add little water, now drain the granules well and wash it many times, so that no smell remains, now add them to pan along with ginger paste, tomatoes paste, cook well till oil leaves the walls of pan, add red chilli powder, turmeric powder, spring onions and cook well if required sprinkle some water to it, now add garam masala powder and cook in simmer, meanwhile prepare a paste of cornflour with water and add to the pan and stir up well. Now off the flame.
In the meantime grease the capsicum and stuff them with the above prepared content. Microware it for 10 minutes, or place it in pre-heated OTG at 250 degrees for 20 minutes, or slighty fry them in non-stick pan with very little oil, or you can even steam it up. Enjoy the goodness of capsicum stuffed with soya granules and vegetables, it even taste great.

Masoor pakoda gravy / Masoor Kofta

INGREDIENTS:
Masoor dal soaked over night (1 cup).
Ginger paste (2 TBs).
Salt to taste.
Red chilli powder, Turmeric powder (1 Tsp).
Baking soda (a pinch).
Chopped onions (1 big).
Chopped tomatoes (2 big).
Cumin seeds (a pinch), Bay leaves (2).
Garam masala powder (1 Tsp).


PROCEDURE:
Grind soaked masoor dal to paste and add a TBs of ginger paste, salt, pinch of turmeric powder, red chilli powder, baking soda and mix well. Heat oil for frying in heated up pan and as oil gets heated up well, with help of spoon make pakoda as small dumplings shape, now fry them till golden brown and set aside on absorbent paper.
Remove excess oil for further proceedings, add cumin seeds, bay leaves and as they pop up, add onions and fry them till golden brown, now add ginger paste and chopped tomatoes along with salt, cook till oil leaves the walls of pan, now add chilli powder, turmeric powder and cook well, add required amount of water and allow it to cook closed. Now cook till water gets to boil add fried pakodas and allow them to cook for a minute or two add garam masala powder and stir up well, off the flame and serve it with roti, chapati and enjoy the combi taste of lentils and pakoda.

Rice Pakoda...Chawal ka Pakoda

INGREDIENTS:
Rice (1 cup).
Salt to taste.
Turmeric powder (1 Tsp), Red chilli powder (1 Tsp).
Chopped onions (1 big).
Chopped green chillies (4-5).
Chopped coriander.
Besan flour (2 TBs).
Baking soda (a pinch).
Cumin seeds (1 Tsp).
Ajjwain (a pinch).
Oil for frying.

PROCEDURE:
Mix all the ingredients except oil in a bowl well, so that no lumps are found, if required add some water but it won't be. After mixing up well, heat oil in a wok, and once oil gets heated up add the mixture in oil give shape of small small dumplings and fry them till golden brown. Remove it in absorbent papper and serve hot with sauce or mint chutney.

Bhindi Bharva Masala (Ladies Finger)

INGREDIENTS:
Ladies Finger (200gms).
Salt to taste.
Red chilli powder (2 TBs), Turmeric powder (2 TBs), Aamchur powder (2 TBs), Jeera Powder (2 TBs), Seasum powder (2 TBs), Coriander powder (1 TBs).
Ginger paste (1 Tsp).
Garam masala powder (1 Tsp).
Tomatoes chopped (1 cup).
Chopped onions (1 cup).
Chopped coriander.

PROCEDURE:
Slit the ladies finger from between vertically, do not make it to two and keep aside. Mix all the powder masala in a bowl and stuff them in ladies finger and slightly in a flat bottomed pan with little oil, keep aside the remaining powder for further proceedings.
Now heat oil in another pan and add cumin seeds and allow them to pop, now add chopped onions and fry them to golden brown, now add tomatoes, ginger paste and salt and allow them to cook till oil leaves the walls of pan. Now add the remaining powder and cook till whole masala is cooked well. Now add little water and cook, add stuffed ladies finger and cook. Add garam masala powder to it, off the flame. Garnish with coriander leaves. 

Chilli Paneer

INGREDIENTS:
Paneer (300gms).
Diced onions (1 cup).
Diced capsicum (1 cup).
Slit green chillies (4-5).
Soy sauce (4 TBs).
Vinegar (2 TBs).
Chilli sauce (1 TBs).
Tomato sauce (1 TBs).
Cornflour (3 TBs).
Salt to taste.
Blackpepper powder to taste.
Oil.
Chopped garlic(1/4)cup.
Ginger paste (1 Tsp).

PROCEDURE:
Marinate paneer with a tsp of vinegar, 2 TBs of soy sauce, salt and 1 TBs of corn flour for 20minutes.
Heat oil in a pan and fry the marinated paneer and set aside. Remove the excess oil for further proceedings.
In the oil add diced capsicum, onions, chopped garlic and ginger and fry them till golden brown now add green chillies, salt  and MSG(a pinch ). now make a mixture of soy sauce, vinegar, black pepper, salt, chilli sauce and tomato sauce in a bowl along some water and add this mixture to the pan and allow it to cook till it comes to boil. Now prepare a mixture with cornflour and water. Check the consistency and off the flame.
Enjoy the Chinese paneer with fried rice or noodles.

Moong dal

Its healthy Indian yellow lentil loved by all if cooked awesome.
It goes best with roti, rice or chapati.

INGREDIENTS:
Moong dal (1 cup).
Cumin seeds (1 Tsp).
Dried red chillies (2-3).
Bay leaves (2-3).
Turmeric powder (1 Tsp).
Ginger paste (1 Tsp).
Oil (2 TBs).

PROCEDURE:
Heat a pan and add moong dal and roast it open without oil or water, roast it till golden yellow and then wash the dal well with plenty of water and pressure cook it with required amount of salt and water.
After the dal is boiled off the flame and remove the lid slowly.
Heat oil in a pan, add cumin seeds, dry red chillies and bay leaves and when they pop up add ginger paste and saute well, now add turmeric powder and immediately add boiled dal, else turmeric may burn. Check the salt and consistency and off the flame. Serve it up with rice or roti.


/* Can add finely chopped carrot and coriander or methi leaves to enhance its taste and also grow its healthy values.*/

Pineapple Chutney/ Anannas chutney

INGREDIENTS:
Pineapple finely chopped (1 cup).
Salt to taste.
Sugar (1/2 cup).
Mustard seeds (a pinch).
Dried red chillies (1-2).
Turmeric powder (a pinch).
Water (2 cups).
Refined oil (1 Tsp).

PROCEDURE:
Heat oil in a pressure cooker and add mustard seeds and dried red chillies and allow them to pop, as they starts popping add finely chopped pineapple to it and stir up well, add salt and turmeric powder and stir up well, now add sugar and water and pressure cook them till 2 whistles and off the flame. Remove the lid add few drops of lemon juice to it. Enjoy the goodness of pineapple with sweetness of chutney.

Crispy Fiber Fried Aloo, Jhurjhure Aloo Bhaja

Its a simple yet tasty form of fried potatoes loved by all age groups.

INGREDIENTS:
Potatoes de-skinned (4-5).
Salt to taste.
Red chilli powder (1 Tsp).
Turmeric powder (1 Tsp).
Refined oil for frying.

PROCEDURE:
Grate the potatoes with bigger holes of grater and wash off well.
Drain the water and add salt, turmeric powder, red chilli powder and keep aside for 10-15minutes.
Heat oil in a deep bottomed wok for deep frying.
As salt is added to potatoes water starts emitting, drain the water slowly.
As you find oil got heated well, add a fistful of potatoes to it and fry them in high flame till golden yellow, here do not wait till golden brown, as chilli and turmeric powder is been added.
Remove them in absorbent paper and enjoy it with either dal chawal, khichuri or simply.

Masoor dal Khichuri

During heavy  rains our heart always beats for khuchuri, khichuri is generally made of Moong dal, but today we will make it with Masoor dal.

INGREDIENTS:
Rice (1 cup).
Dal (1 1/2 cup).
Cumin seeds (1 TBs).
Salt to taste.
Ginger paste (1 TBs).
Dried red chillies (4-5), Bayleaves (4-5).
Chopped onions (2 big).
Chopped tomatoes (2 big).
Red chilli powder (1 Tsp), Turmeric powder (1 Tsp), Garam masala powder (1 TBs) .
Chopped coconut (2 TBs).
Mustard Oil (3 TBs).
Ghee (1 TBs).

PROCEDURE:
In a big vessel heat about 1-1.5 litr of water, meanwhile wash rice properly and as water gets to heat add rice and allow it to cook in medium flame.Meanwhile in another pan add about 1 TBs oil and fry the dal well and add to rice and allow it to cook along with rice. Now heat about 2 TBs of oil in the pan add cumin seeds, dry chillies and bay leaves, as they are about to pop add onions, coconut and fry till golden brown, now add tomatoes and little salt and add ginger paste and cook till it forms a thick paste type, now add red chilli powder, turmeric powder, garam masala powder and saute well, now add this paste to the vessel  where by now rice and dal are getting cooked, stir up well. If required add some more water, consistency of khichuri depends upon ones taste, but I prescribe masoor dal khichuri to be thin, as while it gets cooled water is absorbed by rice, so more water addition is better. Adding of masala changes the colour of kichuri from pale off-white to yellow. As you find rice and dal got cooked well add ghee to it and off the flame. Allow it to settle down. Serve it with different types of fries and enjoy khichuri watching the rain.

Pasta with Indian twist

Basically pasta is a Italian dish and lets give it an Indian tadka.

INGREDIENTS:
Shell Pasta (200gms).
Chopped onions (1 big).
Chopped capsicum (1 big).
Chopped tomatoes (2 big).
Ginger-Garlic paste (1 TBs).
Cumin seeds (1 Tsp).
Red chilli powder (1 Tsp), Turmeric powder (1/2 Tsp).
Garam masala (1 Tsp).
Salt to taste.
Cornflour (1 TBs).
Chopped coriander.

PROCEDURE:
Boil water in a pan and add few drops of refined oil in it, as it starts to boil add pasta and allow it to cook for 4-5 minutes and off the flame, drain the water and immediately add cold water to it.
Heat oil about 2-3 TBs in a non-stick wok, add cumin seeds and as they pop up add onions, capsicum and fry them till golden brown, add chopped tomatoes, salt, ginger-garlic paste and allow them to cook till oil leaves the walls of wok, now add red chilli powder, turmeric powder and garam masala powder and cook well, till it forms a paste type, now add boiled pasta to it and mix up well, now make a paste of cornflour with water and add to the wok, stir it up well and garnish with chopped coriander.
Serve it up and enjoy a tummy filling and tongue tasting twist with pasta.

Chinese Chicken Manchurian

INGREDIENTS:
Boneless chicken cut into pieces (200 gms).
Egg (1).
Cornflour.
Salt to taste.
Soya sauce.
Vinegar.
Onion chopped (1).
Capsicum chopped (1).
Ginger slits (1 TBs).
Garlic chopped (8-10 cloves).
Green chillies chopped (4-5).
Spring onions (1 cup).
Chicken stock (1 cup).
MSG/Ajjinomotto (a pinch).
Oil for frying.


PROCEDURE:
In a big bowl mix chicken with egg, 3 TBs of corn flour, salt, 1 TBs soya sauce, 1 Tsp vinegar and marinate it for 30-45 minutes
Heat for in a wok and as oil gets heated up well fry the chicken pieces in them till light brown and remove them on absorbent paper.
Remove the excess oil from wok and leave about 2 TBs of oil in wok, for further proceedings.
Add chopped onions, ginger, garlic and fry them well, now add chicken stock, soya sauce, salt to taste, green chillies and stir well and allow them to cook closed, as it gets to boil and chilli leave its aroma, add capsicum, spring onions, MSG stir and add fried chicken pieces, cook for a minute or two.
In a bowl make a paste of  cornflour with water and add to wok, it thickens the gravy. Add the cornflour as per requirement, if dried manchurian is required dry up  the gravy, else add thick layer of corn starch. Add venegar and off the flame. Serve it hot as starter or as main course.

Chicken Pakoda

Its a basic starter at most homes, chicken mixed with many spices and fried deep in oil.

INGREDIENTS:
Chicken cut to small pieces (200gms).
Curd (2-3 TBs).
Ginger-Garlic paste (1 TBs).
Onion paste (2 TBs).
Turmeric powder ( 1 Tsp), Red chilli powder (1 Tsp).
Rice Flour (2 TBs).
Besan (1 TBs).
Corn flour (1 TBs).
Oil for deep frying.

PROCEDURE:
Mix all the ingredients in a bowl and marinate it for 30 min.
Heat oil in a deep bottomed pan or wok, and as oil gets heated up well, add the chicken pieces few in number and deep fry them in oil till golden brown and remove them from pan to absorbent paper.
Later serve them hot with sauce or pudina chutney.

Chicken sweet corn soup.

INGREDIENTS:
Boneless chicken (6-8 pieces).
Sweet corn kernels (1 cup).
Water 2 cups.
Salt to taste.
Butter (2 TBs).
White pepper powder (2 TBs).
Egg white (1).
Ginger-Garlic paste (1 Tsp).

PROCEDURE:
In a pressure cooker add 1TBs of butter and add chicken to it, now add ginger-garlic paste and saute well, add salt and water and pressure cook it till 2 whistles. As the pressure cooker cools down remove the lid slowly, separate the chicken pieces and crush them. In a deep bottomed pan add butter and saute the corn kernels by adding little salt to it, when you find corn kernels getting softer, add the crushed chicken pieces and saute well, now add the chicken stock which is cooked in pressure cooker and allow it to boil. Now with the help of strainer slowly add egg white to the boiling soup, but while adding egg white continuously keep stirring the soup, add white pepper powder and stir up well. Our chicken sweet corn soup is ready to be served.

Chatpati Bhel Puri

Bhel puri is a tasty Indian snack which is loved by all, it is such a muchy to be served in the evenings with hot brewing coffee or masala tea, it is a food mostly found to be eaten while a chat at park or on road.

INGREDIENTS:
Puffed rice (murmur / muri) (2 cups).
Finely chopped onions (1 big).
Finely chopped tomatoes (1 big).
Finely chopped green chillies (2-3 as per taste).
Finely chopped coconut (2-3 TBs).
Diced boiled potatoes (1 big).
Bhujiya sev (1/2 cup).
Roasted peanut (1 TBs).
Finely chopped coriander leaves.
Tangy tomato sauce (1-2 Tsp).
Lemon juice (1 tsp).
Rock salt to taste.

PROCEDURE:
In a big bowl mix all the items excepts puffed rice well, now add puffed rice mix for once and serve them in 3-4 serving bowls, garnish with sev and chopped coriander and by relishing enjoy the great taste and goodness of bhel puri.

Veg Lollipop

INGREDIENTS:
Chena (1 cup).
Salt to taste.
Sugar a pinch.
Chilli powder (1 Tsp).
Chopped onions (1).
Chopped coriander.
Cornflour (1 TBs).
Baby corn for sticks.
Gramflour (1 cup).
Oil for frying.

PROCEDURE:
In a bowl mix chena with salt, sugar, chilli powder, chopped onions, chopped coriander , cornflour and mix well, make oval shaped dumplings and insert babycorn in it from a side as it forms lollipop stick and looks like lollipop.
Prepare a batter of gram flour with chilli powder  and salt.
Heat oil in a pan.
 Dip the lollipop in the batter and fry them in heated oil till golden brown colour and remove it in oil absorbent tissue paper.
Serve it hot with tangy tomato sauce.

Lauki / Sorakaya / Bottle Gourd Ki Kofta Kebeb.

Lauki is very good for health, it cools down body  temperature, it is best to have in summer to maintain body equalibrium.

INGREDIENTS:

Grated lauki (2 cups).

Salt to taste.

Chilli powder (2 Tsp), Turmeric powder (2 Tsp).

Garam masala powder (1 Tsp).

Corn flour (1/2 -1 cup).

Grated tomato pulp (1 cup).

Cumin seeds (a pinch), Bay leaves (2).

Ghee (1 Tsp). Oil for frying.

PROCEDURE:

In a bowl mix grated lauki with 1tsp chilli powder and turmeric powder, salt, cornflour and mix well. Give them a shape of ball and keep aside.

Heat excess oil in a pan and as oil gets heated up, fry kofta balls to golden brown and set aside.

Remove excess oil from pan and leave about 1 TBs oil for further proceedings.

Add cumin seeds to pan and bay leaves aswell. As they starts popping up add grated tomato pulp to it and salt along with it, now add chilli powder and turmeric powder and a pinch of sugar and allow it to cook till oil leaves the walls of kadai, now add about 1 cup of water to it and allow it to boil in closed lid. 

As the gravy starts boiling add kofta balls to it and allow it to cook for a minute or two, too much boiling the kofta balls tend to break as the balls are much softer. Now add garam masala powder ghee and off the flame. Garnish it with cream or coriander leaves and serve it hot with rice, chapati or roti.

Crispy Onion Rings

INGREDIENTS:
All purpose flour/ Maida (1 cup).
Corn Flour (1/2 cup).
Salt to taste.
Black pepper powder.
Bread crumbs (1 cup).
Oil for frying.
Soda a pinch.
Onions cut to rings and seperated (2 big).

PROCEDURE:
In a big bowl mix all purpose flour, corn flour, salt, soda, black pepper powder and little water and mix well and prepare a thick batter like paste. Place the crumbs in deep bottomed plate ow bowl.
Heat oil in the frying pan.
Place a few onion rings in batter, and turn in the batter to coat them well, now place them in crumbs plate, and cover it with crumbs and them deep fry them in oil till golden brown, now remove from oil and place it on paper napkin, so that extra oil is absorbed. Serve crispy, hot onion rings with sauce and enjoy.

Corn Tikki......Makke ki Tikia

INGREDIENTS:
Boiled corn kernels (1 cup).
Boiled Potatoes (4-5 big).
Salt to taste.
Butter(1 tsp).
Black pepper powder.
Ginger paste.
Grated carrot(1/2 cup).
Green peas semi-boiled (1/2 cup).
Green chillies chopped.
Coriander leaves chopped (1 whole bunch).
Oil for frying.

PROCEDURE:
In a big bowl take the peeled boiled potatoes, mash them well so that no lumps are found, now add boiled corn kernels, salt, butter, black pepper powder, ginger paste, green chillies, carrot, peas,  coriander leaves and mix well, so that whole thing gets mixed up well, now make small small flattened dumplings like tikia out of it and refrigerate it for 30-50 minutes.
Now little oil in a non-stick pan and add the tikia and fry them in simmer mode first on one side till golden brown, then slowly with the help a spatula turn it to another side and fry it till golden brown.
Remove from flame and serve it with pudina chutney or sauce and relish the taste of tikkia.

Corn Vada

It is a delicious menu to be enjoyed during this rainy weather. The taste of corn kernels in pakoda it is just great.

INGREDIENTS:
Corn kernels (2 cups).
Green chillies chopped (4-5).
Rice flour (1 TBs).
Besan or Cornflour (1-2 TBs).
Salt to taste.
Chopped coriander leaves.
Oil for frying. 
Baking soda (a pinch).
Turmeric powder (a pinch), Red chilli powder ( a pinch).

PROCEDURE:
Semi grind the corn kernels and keep them in a bowl, now add green chillies, salt, riceflour, besan, chopped coriander, baking soda, turmeric powder, red chilli powder and mix well.
Heat enough oil in a deep bottomed pan for deep frying, now with wet hands take batter try to give it a round shape and leave them in oil, before dropping them in oil check oil must be hot enough, fry till golden brown on both the sides in simmer mode. Remove from oil when they get fried. Serve it with tangy sauce  and enjoy the great taste and goodness of corn.

Mustard Hilsa (Sarso Illish)..........Authentic

INGREDIENTS:
Hilsa fish cleaned and washed (5-6 pieces).
Salt to taste.
Turmeric powder (2 Tsp).
Strained mustard paste (1/2 cup).
Green chillies slited (4-5).
Kalonji (a pinch).
Mustard Oil.

PROCEDURE:
Apply salt and a spoonful of turmeric powder to fish and set aside. Now heat oil in a pan, as smoke starts emitting shallow fry the fishes in the oil till yellow colour, do not over fry, and set aside.
Remove excessive oil and let the remaining oil for further proceedings.
Add kalonji and as they get heated up add mustard paste, salt, turmeric powder and cook well, add slit green chillies as they start to boil, add fried hilsa fish and allow it to boil. As they get cooked off the f lame and serve it hot with steamed rice and enjoy the hilsa taste.

Gulab Jamun.... Simple Homemade

Gulab jamun is a must is one of the must dessert in Asia. Here the golden brown fried dumplings are soaked in sugar syrup.

INGREDIENTS:
          Milk Powder (1 cup).
          Refined Flour: Maida (2 Tsp).
          Baking soda (1/2 Tsp).
          Khoya Kheer (1 Tsp).
          Ghee or Butter (2 TBs).
          Milk for kneading.
          Oil for frying.
Sugar Syrup:
           Sugar (2 cups).
           Water (2 cups).
           Cardamom powder (1 Tsp).
           Gulab water (3-4 drops).

PROCEDURE:
In a neat big bowl mix milk powder, refined flour, baking soda, khoya kheer, butter and mix well, mix very well so that no lumps are found and slowly mix few spoons of milk gradually while kneading till it forms a dough. Cover it with damp cloth and keep it aside for 10-15min.
In the mean while heat pan full of oil in a neat pan.
And another side prepare sugar syrup by heating sugar, water, as it starts boiling add rose water and cardamom powder and allow it to to cool.
In the meanwhile make small small round dumpling out of the dough and fry them till golden brown in simmer mode. Remove from flame and dip them in sugar syrup. Allow it to soak the syrup, as it soaks the dumpling buldge in size and becomes more softer.
Our delicious rosy dessert is ready to be served and enjoyed.

Baby Corn & Mushroom Salad

Ingredients

1/2 cup spring onion cubes
1/2 cup fresh mushrooms (khumbh), sliced
1/2 cup blanched and cubed baby corn
3/4 cup bean sprouts
1/2 cup red and green capsicum cubes
1/2 cup cucumber cubes

For the dressing 1 tbsp olive oil
3 cloves finely chopped garlic (lehsun)
1 tbsp finely chopped fresh basil leaves
2 tsp lemon juice
1 tsp sugar
salt and black pepper (kalimirch) powder to taste

Method

For the dressing 

1. Heat the oil in a non-stick pan, add the garlic and sauté till it browns lightly.
2. Add the basil leaves and mix well. Cool completely.
3. Add the lemon juice, sugar, salt and pepper and mix well.

How to proceed

1. Combine all the ingredients in a bowl and toss lightly. Refrigerate.
2. Just before serving, add the dressing to the salad and toss well.
3. Serve immediately.

Chingri Posto ( Prawn in Poppy Sauce).

Its a great recipe with a combination of poppy seeds and prawns.

INGREDIENTS:
Prawns cleaned and washed. (300gms).
Posto / Poppy paste (50 gms).
Salt to taste.
Mustard oil.
Green chillies (4-5).
Red chilli powder (1 tsp).
Turmeric powder (1 tsp).

PROCEDURE:
Apply salt and turmeric to the fresh and cleaned prawns and set aside.
Heat oil in a pan and as the oil gets heated and smoke emits from pan, then fry the prawns till golden brown and set aside. In the same oil add all the prawns and add posto paste to it and add one cup of water,salt as well, allow the prawns and posto paste to boil in that water, it helps the posto to grow and bulge and prawns to get softer, now add green chillies to it and as water gets evaporated and prawns gets cooked stir well continuously, till desired consistency. Add little more oil and stri and off the flame. Serve the prawn posto with hot steamed rice and enjoy its authenticity. Its just awesome. 

UTTAPAM.....and its authenticity

Its is also called as South Indian Pizza.

INGREDIENTS:
Urad dal (1 cup).
Perboiled rice (1-1/2 cup).
Sour curd (1/2 cup).
Red chilli powder (1 tsp).
Onion chopped (2 cups).
Chopped tomatoes (1 cup).
Grated carrot (1 cup).
Ginger grated (1 TBs).
Chopped green chillies (2).
Chopped coriander.
Curry leaves.
Oil for cooking.


PROCEDURE: 
Soak Urad dal and perboiled rice over night and next morning grind them to paste. Now to the paste add ginger, salt, curd and curry leaves and red chilli powderi, grated carrot and green chillies and mix well, so that no lumps are found. Consistency of the paste should not be too thick or thin. It should be like dosa batter.
Now heat the flat bottomed pan and apply some oil to it, now as oil gets heated, sprinkle some water and as they pop up, immediately spread the batter like dosa but not so thin, it should be a thick layer, now add chopped onions, tomatoes and coriander leaves on the top, let it get cooked, spread some oil in the sides of spreaded batter, and at center, now as the batter gets cooked slowly slowly, with a thin spatula try to remove the already cooked uttapam slowly so that it does'nt break.
Our uttapam is ready to be served with chutney or sambar.


Onions, tomatoes, carrot, green chiilies, coriander leaves can also be added while mixing the batter. Then it is not required to be added later on pan.

Pulihora......Tamarind rice

Its a South Indian variety of rice, its actually called tangy rice, it can be made with tamarind, lemon, mango or any other citric.

INGREDIENTS:
Rice cooked, but grains should be separate from other .(2 cups).
Tamarind pulp (1/2 cup).
Salt to taste.
Turmeric powder (1 tsp).
Green chillies torn (3-4).
Oil (2 TBs).
Jaggery (1 TBs).
Mustard seeds (pinch), Urad dal (a pinch), Bengalgram (a pinch).
Dried red chillies (2-3).
Peanuts (fistfull).
Curry leaves.

PROCEDURE:
Heat oil in a pan add mustard seeds, ural dal, bengalgram, dried red chillies and allow them to pop, add peanuts and roast them, now add jaggery, green chillies, curry leaves saute till jaggery melts and now add tamarind pulp and turmeric to it, allow it to cook and let it form a thick paste.
 Meanwhile spread the rice in a pan and add salt and mix well, and pour the whole rice into the pan of the paste and mix it well, check that no lumps are found and the paste getting mixed up well. Now off the flame of the pan and stir it up again. Now our pulihora or tamarind rice is ready. It can be served with papad or pickle.
Here the green chillies can be eaten as they are no more hot, but are tangy and sweet.

South Indian Rasam

Its a south Indian menu to go with rice, it is also recommended by doctors as it has many healing powers for cold, whooping cough and fever. It can be made of both tamarind pulp or tomato pulp.

INGREDIENTS:
Tamarind soaked in water and pulp is extracted (1 cup).
Salt to taste.
Sugar a pinch.
Cumin (1 tsp), Black pepper (1 tsp), Black mustard (1 pinch).
Ginger diced (2 TBs), Garlic (2-3 cloves).
Turmeric powder (1 tsp).
Water (1-1/2 cup).
Chopped coriander leaves, Curry leaves.

PROCEDURE:
Ground cumin, blackpepper, ginger and garlic to fine paste and set aside.
Heat oil in a pan add mustard seeds and dried red chilli for tempering, now as they start popping add the paste and saute well, add salt and sugar and cook till oil leaves the walls of pan,add turmeric, curry leaves and stir, now add tamarind paste and mix well, add water as desired the consistency, allow it to boil, as it boils well, now off the flame and garnish with coriander leaves.
Enjoy with rice.

Sondesh ...... Bengali Style

Its is a must go in every occasion at any bengali function. It can be made at home by following simple steps.

INGREDIENTS:
Chena made out of lemon juice or lactic acid in milk (1  lit).
Sugar (1 cup).
Kesar / Saffron (a pinch).
Kaju and Pista crushed.

PROCEDURE:
Grind sugar to powder in mixture grinder, then add the chena to the mixture grinder and grind both well.
You will find a fine paste type extract.
Now add kesar to it and knead well, till the colour of kesar gets mixed and whole content turns yellow.
Now add kaju pista crushed and knead well.
Now give it a desired shape and size say as round shaped or square shape or rhombus shape or triangle, sprinkle some crushed kaju over it and serve the sondesh.
Enjoy the authentic taste of bengali sondesh now at home. 

Chicken Jhalfrezi.....Yummy

Its a spicy chicken gravy, famous in middle-eastern countries.

INGREDIENTS:
Chicken breast cut to pieces (2 cups).
Onion paste (2).
Chopped tomatoes (1).
Garlic paste  (1 tsp).
Ginger slits (1 Tsp).
Cumin powder (1 tsp), Coriander powder (1 tsp), Turmeric powder (1 tsp).
Red chilli powder (1-2 tsp), Kashmiri mirchi powder (1 tsp).
Salt to taste.
Oil (2 TBs).
Ghee (2 TBs).
Coriander leaves.

PROCEDURE:
Heat oil in a pan, fry the onions golden brown along with garlic and then add chicken and fry well, now add salt, chilli powder, kashmiri mirch, cumin and coriander powder and stir well.
Now add tomatoes and saute well, cook till oil leaves the walls of pan, add turmeric powder and little water and close the lid, cook till chicken gets cooked to softer.
Now as you find chicken got softer uncover the pan and allow to evaporate the excess water, now in the meanwhile add ginger and ghee and garam masala powder and cook well, now as required and desired content of chicken is obtained, off the flame and garnish with coriander leaves.
Serve it hot with naan, chapati or roti or even rice made dishes.

Coconut Chutney

It is a South Indian side dish, best to go with dosa, upma, idly or uttapam.

INGREDIENTS:
Chopped coconut (1 cup).
Roasted chickpeas (1/4 cup).
Tamarind paste (1/4 cup).
Salt to taste.
Garlic cloves (2-3).
Oil (4 Tsp).
Curry leaves (1 twig).
Mustard seeds (1 tsp).
Dried red chillies (2).
Cumin seeds (1 tsp).

PROCEDURE:
Heat about 3 tsp of oil in a pan and add dried red chillies, cumin seeds, garlic cloves, roasted chickpeas, chopped coconut and fry them well, add salt and saute till golden brown and off the flame and allow it to cool. Now grind them to fine paste by adding tamarind paste and little little water, and keep checking the consistency. Now as the paste is done, remove it in a serving bowl.
Heat oil in a pan pop in some mustard seeds and curry leaves, as they start popping off the flame and pour the above the paste in the serving bowl, this nothing but temparing the chutney.
Our chutney is ready to be served with upma, idli or dosa.

Momo / Dimsum

Momo is famous in north-eastern Asia, it is made of refined flour stuffed with chicken minced or vegetables. It is to be followed with sauce.

INGREDIENTS:
Chicken minced (1 cup).
Refined flour maida (2 cups).
Salt to taste.
Chopped spring onions(2 TBs), green chillies(2).
Ginger-Garlic paste (1 TBs).
Soy sauce (1 TBs), Tomato sauce.
Oil for kneading.

PROCEDURE:
Mix well flour, salt, oil in a big bowl and knead well and prepare a soft dough out of it, by adding little little water to it.
In another bowl mix boiled minced chicken, chopped onions, chillies, ginger-garlic paste and soya sauce and set aside.
Make small small dumplings out of it and rool the balls over a rolling pin and fill in the above chicken stuffing in the middle with a spoon and close the edges by tighting it with wet hands, giving them desired shape. Check that the momo dumplings are tightly closed so that they dont come out.
Steamed them in closed for 10-12 minutes, check in between whether the maida got cooked or not.
Once they are done serve them with tomato sauce.
 You can even fry them to have fried momo, or pan fry it with chopped onions, spring onions, parsley leaves, green chillies chopped and tomato and chilly sauce.
Prepare it the way you want to have it.

Sabudana Vada (Sabu Pakoda)

Its a great appetizer and really awesome to taste.

INGREDIENTS:
Soaked sabudana seeds (100 gms).
Chopped onions (2 TBs).
Chopped green chillies (2).
Besan (2-3 TBs).
Salt to taste.
Chopped coriander leaves.
Oil for frying.

PROCEDURE:
In a big bowl add sabudana, chopped onions, green chillies, salt, chopped coriander and besan and knead well, if required add very little water, now make small small dumplings and fry the them in heated oil on both the sides. Now fry them till golden brown on both the sides and remove from pan on tissue papper. Serve it with sauce or ketchup.

Khajjur Kheer (Dates Porridge)

Kheer is a must in all special days in Asia, it can be made in many ways, by changing the basic ingredient
Now we are gonna prepare dates kheer.

INGREDIENTS:
Milk (1 lit).
Dates (200 gms).
Sugar (1 cup).
Almonds chopped.
Soaked rice (1 TBs).


PROCEDURE:
Grind dates to paste and set aside. Heat milk in a bowl,add rice to it and stir it and keep stirring it,  remove little milk in a cup and add the dates pulp to it, mix well and slowly and gradually add it to boiling milk, keep stiring the milk with one hand and add the paste with another hand, check that milk don't tend to break. Stir vigoursly check  till rice gets cooked, and colour of dates mixes into thickening milk, now slowly add sugar, till gives sweetness to kheer, sweetness depends on individual taste, so considering it in mind add sugar because dates already sweetness to kheer. Now as you find sugar dissolves completely, and rice too got cooked up off the flame and remove it in a serving bowl. Now garnish it with chopped almonds and enjoy the dessert.

Rasgulla (bengali style).

Roshogolla it is the way its pronounced. Its famous in Bengal and Odisha, Bengali's festival or get-together without roshogolla and sondesh cannot be imagined.

INGREDIENTS:
Chena (milk solids) is prepared by breaking the milk with either calcium lactate or lemon juice and grained to obtain the milk solids.
Sugar (2 cups).
Water (2 cups).
Maida (1 TBs for 300gms of chena).
Nakuldana or Mishri(sugar candy).
Elachi powder (1 tsp).

PROCEDURE:
Knead chena and maida well, so that no lumps are found and chena turns soft, very soft, for reduction of work load, can grind chena and maida in mixture, this beats chena well and makes them soft.
Now prepare dumplings with chena, and in each dumplings insert a sugar candy or nakuldana in the center.
Make the dumplings softer so that no cracks can be formed.
Now in a pressure cooker add sugar, water, elachi and chena dumplings, close the lid and pressure cook it for 3 whistles. Off the flame, let it cool and slowly open the lid of pressure cooker and your soft soft rasgulla is ready to be served hot or chilled.

Chatpati Anokhi Raita/ Curd Pickle

Raita is also known as Curd Pickle in many parts of India, its a dish famous even in northen Asia. It goes best with biriyani, paratha or bagahar rice.

INGREDIENTS:
Curd (2 cup).
Finely chopped cucumber (2 TBs).
Finely chopped onions (3 TBs).
Finely chopped tomatoes (2 TBs).
Finely chopped coriander leaves (1 TBs).
Finely chopped green chillies (1 Tsp).
Boondi (1 TBs).
Salt to taste.
Sugar (1 TBs).
Black pepper powder (1 Tsp).
Chat masala (a pinch).

PROCEDURE:
In a big bowl add cucumber, onions, tomatoes, coriander leaves, chillies, salt, sugar, black pepper powder and mix well, now add curd to it, beat it well, add water add boondi to it. Sprinkle chat masala over it. Serve it with biriyani or paratha.

DOI POTOL (Curd Purval)

INGREDIENTS:
Potol (6-7).
Curd (4 TBs).
Salt to taste.
Sugar (1 tsp).
Red chilli powder (2 TSp), Turmeric powder (1 TSp).
Tomato paste (2 TBs).
Garam masala powder (1 TSp).
Mustard oil (2 TBs).

PROCEDURE:
Cut each potol to two pieces and apply some salt to it. Heat oil in a pan and fry the potol till golden brown, add tomatoes paste and allow it to cook, now in the meanwhile in a neat bowl beat curd along with salt, sugar, chilli powder, turmeric powder, garam masala powder and add the paste to pan and allow it to cook, add little more water, and boil the fried potol in the curd paste, cook till potol gets softer and as oil leaves the pan off the flame. Serve it hot with rice, and enjoy the great taste of doi potol.