Green Moongdal Vada / Green Revolt

INGREDIENTS:
Soak green moong dal over night (1 cup).
Ginger cubes (3-4).
Salt to taste.
Green chillies (3-4).
Turmeric powder (a pinch of).
Baking soda a pinch of.
Besan (1 Tsp).
Oil for frying.

PROCEDURE:
In a mixer grinder, grind over night soaked green dal, ginger, salt, green chillies, turmeric powder to fine paste.
Now to that paste add baking soda, chopped coriander leaves, besan and mix well so that no lumps are formed.
Heat oil in a pan and oil is heated well, to test drop a small amount of paste into the oil, if it immediately floats up then our oil is done.
Now with a help of spoon or with finger add small small dumplings to oil, fry them golden brown and remove it on absorbent paper.
Serve it with sauce or peanut chutney. Enjoy its awesome taste and goodness of lentil. 

Dhoka r Dalna

INGREDIENTS:
Cholar dal / Bengal gram (150gms) soaked overnight.
Salt to taste, Sugar to taste.
Red chilli powder (1 Tsp).
Turmeric powder (1 Tsp).
Baking soda.
Mustard oil.
Ginger paste.
Green chillies.
Hing (a pinch of).
For Gravy:
Boiled potatoes (6-10).
Grated tomatoes puree (2 cups).
Onions finely chopped (1 cup).
Salt to taste.
Ginger paste.
Green chillies.
Maida (1 Tsp).
Whole garam masala (2-3 each), Cumin seeds (1 Tsp).
Salt to taste.
Red chilli powder (1 Tsp), Garam masala powder (1 Tsp).
Turmeric powder (1 Tsp), Coriander powder (1 Tsp).

PROCEDURE:
Grind soaked bengalgram along with salt, pinch of sugar, chilli powder, turmeric powder, soda, ginger paste and green chillies to a fine paste.
Heat mustard oil in a pan and add hing to it, as hing dissolves add the paste and stir vigorously, stir it till oil mixes up well and paste is fried well. Now take a greased plate and spread it over as thin sheet. Allow it to cool and as it cools down cut into cubes, give it a shape of rhombus and keep aside.
Heat refined oil in a pan and fry these cubes to golden brown and keep aside. Dhoka is done.
Remove excess oil and let the remaing oil be in the same pan for further proceedings.
Add cumin seeds and dried red chilli to it, allow it to emit smoke, now add grated tomato puree, salt, turmeric powder, chilli powder and saute well.
Add  maida and stir well, now add boiled potatoes stir till oil leaves the walls of pan.
Now add water for desired gravy, as water starts to boil well, now add fried dhoka and boil for 2 minutes and add ghee, garam masala powder and sugar to it and off the flame.
Our dhokar dalna is ready to be served with rice, roti or poori.

/* If onion is added then add it to oil fry it golden brown then add tomato paste.*/

Sabudana Khichdi without dal.

It is a menu which we have it during days of fasting, sabudana is a meal said to be had during fasting days for once in a day at night after a day long fast.

INGREDIENTS:
Sabudana to be soaked for 2-3 prehand (1 cup).
Salt to taste.
Chopped Potatoes(1), Chopped cauliflower (1/2 cup).

Lemon juice (1 Tsp).
Curry leaves.
Ginger paste (1 Tsp).
Peanuts (2 TBs).
Cumin seeds (1 Tsp), Dried red chillies (2).
Ghee (1 Tsp).
Bengalgram (1 Tsp).
Oil for cooking.

PROCEDURE:
Heat oil in a pan, ass cumin seeds, bengal gram and dried red chillies as they pop up add chopped potatoes, cauliflower, peanuts and fry them golden brown, now add ginger paste and add soaked sabudana to it, add salt, water and cook well till sabudana is cooked up well. Now add chopped green chillies, curry leaves and cook well, add little little water when needed to cook sabudana, don't add excess water at a time it may spoil the dish. Now add ghee, lemon juice, stir well and off the flame.

Dumdar Dahi Alu

This recipe is entirely made with curd, neither tomato nor water. It is best followed with poori, chapati.

INGREDIENTS:

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

Curd (300gms).

Salt to taste, Sugar a pinch of.

Red chilli powder (2 Tsp), Turmeric powder (1 Tsp).

Garam masala powder (1 Tsp).

Ginger paste (1 Tsp).

Ghee (2 Tsp).

Oil (15ml).

Cumin seeds (1 Tsp).

Dried red chillies (2-3).

Green chillies (3-4).

PROCEDURE:

Heat oil in a pan add cumin seeds and dried red chillies and allow them to saute it. In a bowl mix salt.red chilli powder, turmeric powder, garam masala powder and water and make a paste out of it and add it to the pan in oil, add ginger paste, green chillies along with it, saute well so that all ingredients gets cooked up well. 

Now add curd and cook till oil leaves the walls of pan, now add boiled potatoes to it and saute well, check the gravy consistency, make paste of besan and water and add to the pan, let the whole thing boil up, add ghee a pinch of sugar and another pinch of garam masala powder stir and off the flame.

Malai Dum Chicken

INGREDIENTS:
Chicken (500gms).
Curd 250gms).
Salt to taste.
Red chilli powder (2 Tsp).
Charmagaz + Tomato paste (2 TBs).
Turmeric powder (1 Tsp).
Cream (1/2 cup).
Onions boiled and pasted (1/2 cup).
Ginger paste (1 TBs)+Garlic paste (1 Tsp).
Garam masala powder (1 Tsp).
Pudina leaves (4-5).

PROCEDURE:
In a big pan or vessel marinate the chicken with all the above ingredients and keep aside for 4-6 hours.
Later close the lid of the vessel or pan and place on the stove in lower flame, allow it to cook for30 minutes, now remove the lid and stir up well and again close the lid and cook for another 10 minutes and off the flame.
Later remove the lid and stir up well once and its ready to be served with roti, paratha or naan.
Enjoy creamy finger licking taste of chicken. Its just yummy.

Sukhi Dal / Dried Dal

INGREDIENTS:
Masoor dal (1 Cup).
Moong dal (1 Cup).
Bengalgram (1 Cup).
Diced onions (1 cup).
Diced tomatoes (1 cup).
Chopped green chillies (4-5).
Mustard oil (15ml).
Cumin seeds (1 Tsp).

PROCEDURE:
Boil all the dal together in a big vessel or pressure cook it for 2 whistles.
Heat about 5ml of oil in a pan and add cumin seeds to it along with ginger paste as they sauted well add all the boiled dal to it, and cook it well in simmer mode, cook it till all water is evaporated and cooked dal is dried up, as it starts drying add onions, tomatoes, green chillies and cook them, stir continuously, as dal gets to dry up, it can stick to walls of pan and tend to burn.
Add chopped coriander and stir up well, as you find dal totally got dried up add mustard oil and off the flame.

Homemade Chicken Salami

INGREDIENTS:
Boneless chicken (300gms).
Butter (2 TBs).
Ginger-Garlic juice (2 TBs).
Oil for greasing.
Black pepper powder.
Salt to taste.
Aluminium foil.
Desired toppings : Chilli flakes or Cheese or Chopped colourful bell peppers, Tomatoes etc.

PROCEDURE:
Cut the boneless chicken to small small pieces and cook  them in boilingwater along with ginger and garlic juice for 3-4 minutes.
Now remove from water and allow it to cool. Now as it cools down grind them to fine paste in grinder.
Now in a big vessel mix grinded paste of chicken with butter, salt, pepper powder and toppings if want to be added.
Mix above ingredients well so that no lumps are formed.
Now grease aluminium foil and place the above mixture at one side of the foil and roll it over, screw it on sides or tie the sides with thread so that contents don't come out.
Now boil water in a big vessel and as water boils slowly place the foil roll in it, boil for 10 minutes and turn to another side and boil for 2-3 minutes and slowly remove from water.
Open it slowly and you will find yummu tasty salami is ready.
Cut it in circles and enjoy it in sandwiches, pasta or baked.
Can also add oregano in it.

Chatpata potato-corn

INGREDIENTS:
Diced potatoes (2 cups).
Sweet corn (1 cup).
Diced bell pepper (1/2 cup).
Diced baby corn (1/2 cup).
Green chillies slit (3-4).
Garlic pods smashed (1-2).
Salt to taste, Black pepper powder for taste.
Oil for frying.
Lemon juice (1 Tsp).

PROCEDURE:
Heat oil in a pan and fry potatoes in it without adding salt, now as potatoes are about to turn golden brown in colour add corn, pepper, chillies, baby corn and fry well.
Now slide the contents of the pan to its wall making space in the center, in oil add smashed garlic pod and saute, them mix it up with other ingredients in pan, now add salt, lemon juice, black pepper powder and stir well.
Off the flame and serve it with roti, paratha or poori.

Karele ki Sabji / Bitter Gourd Curry

INGREDIENTS:
Bitter gourd cut it in dices (3).
Potatoes in dices (2).
Chopped onions (1).
Salt to taste.
Sugar a pinch of.
Amchur powder (1 Tsp).
Turmeric powder (1 Tsp).
Red chilli powder (1 Tsp).
Water.
Oil for frying.

PROCEDURE:
Heat oil in a pan add dried red chillies as they pop up add potatoes and fry them golden brown, do not add salt, by adding salt potatoes tend to mash up. Remove from the oil and keep aside.
In the same oil fry the diced bitter gourd and onions to golden brown, now add the fried potatoes to it, add salt, turmeric powder, red chilli powder and saute well, now add little water and add amchur powder to it. Add sugar  stir well and off the flame. Serve it with rice, pooris or roti.

/* If bitter gourd are cut and soaked in tamarind water overnight, it losses its bitterness to more than half.  */

Chicken Bharta Homemade

INGREDIENTS:
Boneless chicken (300gms).
Garlic (1 clove).
Onion (1/2).
Salt to taste.
Water.
Whole garam masala (2-3 each).
Gravy:
Chopped onions (1 cup).
Diced tomatoes (1/2 cup).
Ginger-Garlic paste (1 cup).
Curd (1/2 cup).
Cream (1/2 cup).
Whole garam masala for tempering.
Bay leaves (2-3).
Red chilli powder (2 Tsp).
Turmeric powder (1 Tsp).
Garam masala powder (1 TBs).
Butter (1 TBs).
Coriander leaves.
Salt and Sugar to taste.
Oil for cooking.
Kasuti methi / Dried fenugreek leaves.

PROCEDURE:
Boil boneless chicken along with garlic, onions, salt and whole garam masala in pressure cooker for 2whistles, off the flame and allow it to cool.
Strain the chicken pieces and keep the stock aside, do not throw away the stock.
Once the chicken pieces are cooled, chop them or shred them.
Now heat oil in a pan and add whole garam masala and bay leaves, as smoke emits from pan and aroma lingers around, add onions and saute well till golden brown.
Now add ginger-garlic paste and add tomatoes to it and cook well, add salt and cook them in closed.
Now add chilli powder, turmeric powder, sugar and curd and stir up well, cook till oil leaves the walls of pan and as masala is cooked add shredded chicken pieces and cook well, for gravy add little stock to it.
Now add kasuri methi to it, add butter and stir up well. Now add cream and cook well.
Off the flame and serve it with naan, paratha or roti.

Alu r Chochori, Potato curry

Alu r chochori is one of the common foods in Eastern India, mostly served as a side dish along with pooris or roti.

INGREDIENTS:
Potatoes diced (2 big).
Oil for cooking.
Salt to taste.
Kalonji ( a Pinch of), Red chilli dried (2-3).
Turmeric powder (1 Tsp).
Green chillies (3-4).
Water.

PROCEDURE:
Heat oil in a pan and add kalonji and dried red chilli and saute well, add potatoes and fry them well, saute well along with salt, as you find potatoes got semi cooked add turmeric powder and saute well, now add water and cook in closed, stir occasionally add green chillies and cook till potatoes are boiled well, off the flame and serve with poori.

Chal Kumror / Ash Gourd Chochori

INGREDIENTS:
Chalkumro de-skinned and finely chopped.
Oil for cooking.
Bay leaves (2-3), Panchforon (1/2 Tsp).
Salt to taste.
Ginger juice.
Grated coconut (1/2 cup).
Green chillies (4-5).
Salt to taste.
Sugar a pinch of.

PROCEDURE:
Heat oil in a pan and add bay leaves and pachforon to it, as they pop up add grated coconut and fry them well, now add chal kumro to it and now add salt and ginger juice to it, stir well and close the lid, cook in closed, you will find lot of water emitting from chal kumro and it helps for cooking,contents of the pan reduces to less than half. Cook till oill leaves from pan and contents of the pan forms a dough like.
Add sugar and green chillies to it and stir up well, cook for another 2 minutes, but keep on stirring it, so that contents dont attach to walls of pan, add ghee and stir up. Now off the flame and serve it hot with rice or roti.

Masala Prawn

INGREDIENTS:
Prawns neatly washed and cleaned (500gms).
Chopped onions (1 cup).
Ginger paste (1 Tsp).
Garlic (1/2 tsp).
Coconut milk (1/2 cup).
Green chillies (4-5).
Salt to taste. 
Turmeric powder (1 Tsp), Red chilli powder (1 Tsp).
Garam masala powder (1 Tsp).
Mustard oil for cooking.

PROCEDURE:
Apply salt, turmeric powder and red chili powder to prawns and fry them golden brown and keep aside.
In the same pan add little more oil and add cumin seeds, saute them golden brown, now add onions and fry them golden brown, add ginger and garlic paste to it, saute well, now add curd and coconut milk to it, cook it till oil leaves the walls of pan, add turmeric powder and red chilli powder, green chillies and cook well, now add fried prawns and cook them well, cook till all masala is done and gravy reduces to less than half. Off the flame and enjoy it with hot steaming rice or pulao.

Cabbage / Pattagobi ki sabji

INGREDIENTS:
Finely chopped cabbage (1 whole).
Neatly diced potatoes (SOS).
Cumin seeds (1 Tsp), Bay leaves.
Turmeric powder (1 Tsp), Red chilli powder (2 Tsp).
Cumin powder (2 Tsp),
Salt to taste.
Garam masala powder (1 Tsp).
Oil for cooking.
Ghee (1 TBs), Sugar (a pinch of SOS).

PROCEDURE:
Heat oil in a pan add cumin seeds and bay leaves, as they turn brown add tomatoes, salt and cook till oil leaves the walls of pan, now add turmeric powder, red chilli powder, cumin powder, and cook if added potatoes add it now, saute well now add finely chopped cabbage and stir up well, close the lid and cook in low flame, stir occasionally, you will find the fluffiness of  cabbage is getting reduced, cook till it forms a lump or dough like, now add ghee, garam masala powder and little sugar, stir up well and off the flame.

Chicken er Jhol / Simple made chicken

INGREDIENTS:
Chicken (500gms).
Curd (200gms).
Chopped onions (1 cup).
Salt to taste.
Red chilli powder(1 Tsp), Turmeric powder (1 Tsp), Garam masala powder (1 Tsp).
Boiled potatoes cut to two (2-3).
Chopped tomatoes (1/2 cup).
Oil (2 TBs).

PROCEDURE:
Marinate chicken with curd and salt for 1hour.
Heat oil in a pan and saute onions to golden brown, add tomatoes, ginger paste, garlic paste and saute well, add little water to it, now add chilli powder, turmeric powder, garam masala powder and saute well, now add marinated chicken to it and cook in closed for 10 minutes, add boiled potatoes and do not overstir, now add another cup of water, lemon juice and cook for 2-5 minutes, by now chicken is cooked and add little more garam masala powder to it and off the flame. Serve it with hot rice and enjoy its awesome taste.

Schezwan Veggies Chicken

INGREDIENTS:
Diced Cabbage (1 cup).
Diced Red capsicum (1 cup).
Diced Green capsicum (1 cup).
Diced onions (1 cup).
Shredded chicken (3 cups).
Green chillies slit (1/2 cup).
Salt and Black pepper for taste.
Corn flour (2 TBs).
Ginger slits (1 Tsp).
Garlic chopped (1 TBs).
Soya sauce (1 TBs).
Red chilli sauce (1 TBs).
Ajinomotto.
Olive oil (4 TBs).

PROCEDURE:
Heat oil in a pan saute all the veggies and chicken to golden brown, now add garlic chopped and fry them, now add ginger slits, green chillies and saute, now add all the sauces and saute well, add water, salt and ajinomotto to it, now add chillies flakes to it.
Now make a paste of cornflour with black pepper powder and a pinch of salt and keep aside. As the contents of the wok starts boiling add the cornflour paste to it and stir up well.
As you find the gravy turned thicker off the flame and garnish with parsley leaves(sos).
Serve it with fried rice, chowmein or noodles. Enjoy its greatness with high- fibrous taste.

Pui Shager Chochori / Malabar Spinach semi dry curry.

Chochori is a typical Bengali word which describes a curry made of veggies and is a semi-dry curry.
Malabar spinach can be made with many things say as with pumpkin or prawns or with head of fish or with radish and many more can be added to it, which gives its own unique identity to the menu.

INGREDIENTS:
Pui shag neatly washed and cut the leaves and also the tender stem of it can be added to the curry.
Salt to taste.
Green chillies (4-5).
Turmeric powder (1 Tsp).
Red chilli powder (1 Tsp).
Panchforon (1 Tsp).
Pumpkin diced, brinjal diced.
Potol diced, Ridge gourd.
Mustard oil.
and many more veggies can be added.

PROCEDURE:
Neatly wash all the vegetables and leafy veggies and keep aside. Heat oil in a pan add panchforo and as they pop up now add all the veggies along with leaves and salt and stir it up, cook in closed but stir occasionally, as it gets cooked, the vegetables release its own water and with which the contents of the pan will get cooked, add red chilli powder, ginger paste, turmeric powder and green chillies and stir up well, cook till whole water is evaporated and vegetables are cooked up well. Can also add grated coconut it enhances the taste.

Egg in poppy-garlic sauce/ Dim posto

Dim posto is very tasty and yummy dish, which goes well with hot steaming rice.

INGREDIENTS:
Mustard oil.
Boiled eggs (4).
Poppy paste (2 TBs).
Dried red chilli (2-4).
Garlic paste (1 Tsp).
Chopped coriander.
Salt to taste.
Red chilli powder (1 Tsp).
Turmeric powder (1 Tsp).
Cumin seeds (1 Tsp).

PROCEDURE:
Heat oil in a pan saute dried red chilli and cumin and now add boiled eggs and saute them golden brown, remove the eggs and go with further proceedings, in the same oil add garlic paste, poppy paste, salt, red chilli powder, turmeric powder, and saute well, now add tomatoes paste and cook till oil leaves the walls of pan, add little water say about 3/4 cup and let it boil and as it starts boiling add fried eggs and cook till gravy is done. Garnish with coriander leaves and off the flame. Serve it with hot steaming rice and enjoy its awesome taste.

Tangy Sweety Lime Soda

Lime soda is a must after heavy dinner or lunch, after or while a party.

INGREDIENTS:

Lime juice (2 whole).
Rock salt.
Sugar powder (3-4 TBs)
Black pepper powder.
Soda (500ml).

PROCEDURE:
In a shaker add lime juice, rock salt, blackpepper powder, sugar and shake well so that all ingredients mixes up well. Now pour them in two glasses and garnish it with lemon slices. Enjoy in hot summer or after heavy meal. It acts as a digestive agent.

Pumpkin Blossom Pakoda / Kumro Phul r Phuluri

Pumpkin plant is a creeper and yellow flower blossoms in them, which further grows to plumpy tasty pumpkin. These yellow flowers are very tasty when fried in besan/bengal gram flour as pakoda.

INGREDIENTS:
Pumpkin flowers neat and cleanly washed.
Salt to taste.
Besan (1 cup).

Baking soda a pinch of.
Ajwain seeds.
Oil for frying.
Red chilli powder (1 Tsp).
Turmeric powder (1 Tsp).

PROCEDURE:
Make a paste of besan with salt, ajwain, baking soda, red chilli powder, turmeric powder and little water, consistency of the paste should not be so thick, neither thin.
Meanwhile heat enough oil for deep frying in a pan, as oil is heated well, dip each neatly washed flower in the paste and leave them in oil. Fry till bolden brown on both sides and remove from oil with pores ladle and place it on absorbent paper. Sprinkle some rock salt over it and enjoy its awesome finger licking paste.

Rice flour Bhujiya

INGREDIENTS:
Rice flour (3 cups).
Salt to taste.

Ghee (3/4 cup).
Red chilli powder (1 Tsp).
Sesame seeds (2 TBs).
Black pepper powder (1 TBs) 
Baking soda (1/2 Tsp).
Oil for frying.

PROCEDURE:
In a big vessel mix rice flour, salt, ghee, red chilli powder and mix well, knead to a soft dough and wrap it with a dabbed cloth and keep aside for 20-30 minutes.
Heat enough oil in a pan and once heated well, simmer it. In the meanwhile take some portion of rice flour dough and place it inside the easy press, and apply pressure and fry the exited flour from tiny pores plate.
Fry till golden brown and remove from the oil in an absorbent paper.
Serve it with tea or coffee or as evening snack.

Jaggery dipped Sweet Shells / Gavallu / Misti Shamuk

Its is made of maida, given a shape of shell and dipped in Jaggery or Sugar syrup and allowed to cool and enjoy. It can be served as snack item and best followed with Coffee or Tea.

INGREDIENTS:
Maida / All purpose flour (1 cup).
Sugar (1 Tsp).
Salt to taste.
Ghee (15ml).
Oil for frying.
Jaggery (1/2 cup) and Water 1/2 cup).
Luke warm water.
Cardamom powder (1 Tsp).

PROCEDURE:
Heat ghee and add to maida in a big vessel, add salt and sugar to it, mix well and add luke warm water and knead to a soft dough. Make small, very small dumplings out of it. Now flatten them with finger tips and roll them over fork to give them shape of shells and similarly continue with the other dumpling and keep aside.
Heat enough oil for deep frying in a deep bottomed wok, now as oil is done smoke emits out of oil, simmer the gas mode and let it cool for a minute and add the shells to the pan for frying, slowly fry them till golden brown and strain out from oil.
Now make jaggery syrup, by heating jaggery and water and cardamom powder, bring it to boil and check its consistency, it should be like a syrup base, thicken it and add all the fried shells to it, stir and mix it well so that whole of jaggery syrup mixes up with the shells. Allow it to cool and once it comes to room temperature its ready to be enjoyed.

Stuffed Teasel Gourd Fritters / Stuffed Kakrol r bhaja

INGREDIENTS:
Kakrol /Teasel Gourd cut to half and semi boiled.
Grated coconut (1cup).
Mustard paste (2 TBs).
Poppy seeds paste (1 Tsp).
Salt to taste.
Teasel seeds crushed (Above boiled Teasel seeds are to be crushed for stuffing).
Besan (1 cup).
Red chilli powder 

PROCEDURE:
In a  vessel prepare the batter for frying, mix besan, salt, chilli powder, baking soda, with little water and keep aside.
Now another bowl mix coconut, mustard paste, poppy paste, salt, teasel seeds crushed and mix well, add crushed green chillies to it and mix it well. Stuff another half of teasel/ Kakrol with this mix and keep aside.
Heat enough oil for deep frying in a pan and as oil is done dip stuffed kakrol in besan batter and deep fry them in heated oil, let it fry on one side then turn to another side for frying, stir and remove from oil. Place it on absorbent paper so that excess oil is soaked.
Serve it with sauce and enjoy.

Rabdi

It is a dessert mostly famous in North India, but loved by all. It best goes with jalebi or malpua.

INGREDIENTS:

Milk (2 Liters).
Sugar (1/2 cup).
Pistachio crushed.
Almonds Crushed.
Cardamom powder (1 Tsp). 

PROCEDURE:
Heat milk in a big and deep bottomed vessel and allow it to boil, as it boils and boils, there forms a  layer of cream(malai) on the top, with the help of a ladle send the malai to a side of the pan and let the milk boil again in simmer, after som time, you will notice another layer of malai/cream forming on the top, again push the malai to the walls of the vessel and boil the milk, continue with the process till milk reduces to 1/10 or say as till a cup of milk remaining in vessel, check the gas mode should be in simmer or the heat will burn the malai which are on the walls of pan, now add sugar, pistachio and almonds and stir up well till sugar dissolves in the milk. Off the flame and with the help of ladle or spoon slowly remove the cream from the walls of vessel and mix it with the milk inside the vessel.
Our delicious rabri is ready to be served as dessert.

Labra Pujo badir.......Mixed Vegetable Bengali style

Its one among the recipes during puja at every bengali household or pandals. Here in-numerous number of vegetables are added, and that adds the taste to the curry. This is most followed with khichudi during puja celebrations.

INGREDIENTS:
Diced potatoes (2).
Diced Tomatoes (3-4).
Cauliflower diced (1).
Brinjal diced (1).
Diced pumpkin (1 cup).
Beans slit (5-10).
Carrot diced (1).
Green peas (4-5). SOS
Potol diced (4-5).
Bottle gourd diced (1 cup).
Salt to taste.
Red chilli powder (2 Tsp).
Turmeric powder (1 Tsp).
Ginger paste (1 TBs).
Bay leaves (2-3), Fennel seeds (1 Tsp).
Dried red chilli (2-3), Cumin seeds (1 Tsp).
Mustard oil for cooking.
Ghee (2 Tsp), Sugar (1 Tsp), Garam masala powder (1 Tsp).

PROCEDURE:
Heat oil in a pan, add bay leaves, fennel seeds, cumin seeds, dried red chilli and as they pop up add one by one all the washed vegetables to it, saute all together, add salt, ginger paste and cook in closed. Stir occasionally, you will find water emitting from vegetables and getting cooked in the self emitted water, add chilli powder and turmeric powder and cook, allow it to cook till all the vegetables gets softer and all water is evapotaed and contents are cooked well, now add ghee, sugar and garam masala powder and stir well. Off the flame and serve it hot with rice.

Palak/Spinach Pakoda

INGREDIENTS:
Besan (2 cups) as per requirement.
Chopped spinach (bunch of).
Chilli powder (1 Tsp).
Salt to taste.
Fennel seeds/ Saunf (1 Tsp).
Baking soda (a pinch of).
Turmeric powder (1 Tsp).
Oil for deep frying.

PROCEDURE:
In a bowl add chopped palak, salt, chilli powder, turmeric powder, baking soda, mix well, add saunf and besan and water and mix well.
Heat oil in a pan and as oil gets heated up well, with the help of spoon of finger drop small small dumplings, fry them well and remove with the help of strainer or pored spatula.
Serve it with sauce and enjoy.

Hyderabadi Dum Chicken

Dum the word itself says the item is cooked in closed air tight packed vessel. It taste great, it best goes with Hyderabadi Dum Biriyani. It takes only few simple steps to prepare this form of chicken.

INGREDIENTS:
Chicken (500gms).

Curd (300gms).
Chopped and brown fried onions (1 cup).
Salt to taste.
Cashew paste (2 TBs).
Coriander powder (1 Tsp).
Red chilli powder (1 Tsp).
Turmeric powder (1 Tsp).
Kashmiri mirch powder (1 Tsp).
Ginger paste (1 Tsp).
Garlic paste (1/2 Tsp).
Garam masala powder (combination on cardamom, cinnamon, clove, brown cardamom, shahi jeera).
Mace and Nutmeg powder (1 Tsp).
Meetha Attar (2-3 drops).
Ghee (2 TBs).
Mint leaves, Coriander leaves.

PROCEDURE:
Take a big vessel and marinate washed chicken pieces with curd, crispy brown fried onions, salt, chilli powder, coriander powder, cashew paste, turmeric powder, ginger-garlic paste, garam masala powder, mace and nutmeg powder,lemon juice and let it aside atleast for 3-4 hours.
Later take the marinated  big vessel add ghee to it, and whole garam masala, to marinated chicken, add mint leaves, meetha attar and close the lid, airtight it with kneaded wheat flour.
Cook in simmer mode for 35-45minutes.
Off the flame but do not immediately remove the lid, shake the container and open it after after few minutes.
Check whether chicken is cooked or not, but by now chicken will be cooked in dum, add extra ghee for taste if required, garnish, serve it with biriyani, roti, paratha or naan.
Enjoy and relish its awesome taste.

Potato dipped in Tomato

INGREDIENTS:
Boiled and de-skinned baby potatoes (400gms).
Tomatoes paste (1 1/2 cup).
Fenugreek seeds (1 Tsp).
Ginger paste (1 TBs).
Salt to taste.
Turmeric powder (1 Tsp).
Red chilli powder (2-3 Tsp)........ Chilli is required little more as tomato adds sweetness.
Green chillies (8-10).
Coriander leaves.
Oil (10-15ml).
Ghee (1 Tsp).

PROCEDURE:
Heat oil in a pan add fenugreek seeds as they pop up, now add ginger paste and tomatoes paste, add salt and cook till oil leaves the walls of pan, now add boiled potatoes and stir well, add little water say about 1/2 cup and cook, now add green chillies, turmeric powder and red chilli powder and cook for 3-4 minutes till oil leaves the walls of pan, now add ghee and chopped coriander leaves. Serve it hot with hot pooris, or roti or chapati. It taste great and awesome.

Lal Saag / Red Spinach recipe

INGREDIENTS:
Red Spinach leaves chopped (2 bunches).
Garlic pods (2-4).
Dried red chillies(2-3).
Mustard seeds (1 Tsp).
Salt to taste.
Sugar a pinch.
Fried onions .....SOS.
Red chilli powder (1 Tsp).
Oil (2-4 TBs).

PROCEDURE:
Heat oil in a pan add mustard seeds and dried red chillies, as they pop up add chopped garlic pods, now add neatly washed chopped red leaves, and add salt to it, stir well and close the lid, stir occasionally, you will find the curry reducing to lesser than half, if want spicy add red chilli powder and stir. For taste can also add fried onions, add little sugar and stir, stir till oil leaves the walls of pan. As you find oil leaving the pan, it means our item is ready to be enjoyed.

Yummy Tasty JALEBI........Homemade

Jalebi is such a dessert which is loved by all Asians, its one of the must desserts in many functions.
Its very simple to prepare jalebi at home, it requires few simple ingredients with few simple steps.

Yummy Tasty Jalebi

INGREDIENTS:
Maida (1 Cup).
Cornflour (1 TBs).
Baking soda (1/4 Tsp).
Yoghurt (1/2 cup) or more if required can use water as well.
Ghee (1 TBs).
Oil for frying.
Syrup:
Sugar (1 Cup).
Water (1 cup).
Kesar / Saffron (a pinch of).

jalebi batter

fring jalebi

                                                                   

syrup soaked

PROCEDURE:
Take a vessel and add maida, cornflour, baking soda amd mix well, now add yoghurt and churn it well, make is a paste, not so thin, not so thick, it should be like a cream cake batter. Now add ghee to it and mix it well. Keep it overnight untouched for fermentation.
As its done next day initially prepare sugar syrup by heating water, sugar in equal amounts and then adding a pinch of saffron to it to give jalebi a colour.
Now stir the batter just once or twice, do not over stir, place the batter in a fat clothing with a little hole to it, or can place it inside a thick packet, and make a small hole to it.
Now as its done keep aside and heat enough oil in a pan, its better if you can use flat bottomed pan, else even wok will work.
Let oil be heated well, now simmer the gas mode and our jalebi is ready to be fried, check by dropping little batter, if it immediately floats then our oil is ready.
Now with the help of packet which has hole, pour it into oil by giving it a shape of concentric circles, fry it on both sides, many like it crispy brown, many like it slightly fried.
Now as our jabeli is fried as we desire to, strain it out and place it into syrup and let it soak in syrup for a minute and then remove it from syrup, if kept in syrup for longer then jalebis will become soft and will lose its crispyness.
Now serve hot hot jalebi as dessert and enjoy it. 

Malai Chicken Chaap

INGREDIENTS:
Chicken (500gms) marinated with salt, Ginger-Garlic paste (1 TBs) and Curd(300gms).
Cashew (1/2 cup) + Poppy seeds (1 Tsp) paste.
Coconut paste+ Green chillies paste(1/2 cup).
Refined oil (10ml).
Salt to taste.
Cream/ Malai (1/2 cup).
Coriander powder (1 Tsp).
Whole Garam masala (cinamon (6-8), cardamom(1/2 inch sticks 4-5), cloves(5-8)).
Dried red chillies (5-6).
Sattu (1 TBs).
Ghee (2 TBs).

PROCEDURE:
Heat oil in a pan and add whole garam masala and dried red chillies and allow them to pop, as smoke emits from pan add all the paste, salt and cook for 4-5 minutes, stir continuously else it will burn up, now add marinated chicken and cook in closed till oil leaves the walls of pan, and chicken gets softer and cooked if required add little water for gravy, so that it doesn't burn, now add malai/cream to it and stir up well. Now make a paste of sattu and little water  and add to it, cook for a minute or two, add ghee and off the flame.

Chicken Boti Mutter Kebab / Boneless Chicken Kebab sauted with Peas

INGREDIENTS:
Boneless chicken (500gms).
Curd (1 cup).
Garlic paste (1 Tsp).
Ginger paste (1 Tsp).
Coriander powder (1 TBs).
Lemon juice (2 TBs).
Salt to taste.
Turmeric powder (1 Tsp).
Cardamom (6-8),
Cinnamon (1 stick).
Coriander seeds(1 Tsp), Dried red chilli (3-4).
Green peas steamed and sauted with rock salt and pepper powder.


PROCEDURE:
Grind cardamom, cinnamon, cloves, coriander seeds, red chilli to paste.
Put the garlic, coriander leaves, lemon juice, curd into blender and make it to thin paste.
Now place the boneless pieces in a big bowl and add all the above paste into it along with salt and marinate it overnight.
Now preheat oven, skewers into boneless pieces and place it inside the oven for 4-5minutes, now turn it to another side and cook it for another 3-4 minutes, now add oil to remaining marinated paste and mix it well. Brush them on the semi cooked chicken pieces and again place them inside the oven, now reduce the heat.
Our marinated mixture with oil enhances the taste of kebab, repeat the process till chicken gets softer and cooked. Now remove from the skews and add sauted green peas to it. Now add chat masala to it and mix it up and serve it. Enjoy it as starter and relish it.

Spring Rolls.....Made of Cabbage Shells

INGREDIENTS:
Cabbage peels /Top layers of cabbage / Cabbage Shells
Shredded cabbage (2 cups).
Chopped onions (2).
Chopped celery (1 cup).
Chopped carrot (1 cup).
Salt to taste.
White pepper powder.
Olive oil for saute.
Refined oil for frying.

INGREDIENTS:
Heat olive oil in a pan and saute the vegetables add salt and pepper powder to them and keep aside. Now grease cabbage shells and add vegetables inside it and fold them up from two sides then make a roll and keep aside, similarly by making other rolls.
Now make a thin batter of cornflour, salt, pepper powder and water.
Heat sufficient oil in a pan, now dip the rolls into cornflour batter and leave it in heated oil, fry them on both sides and now its ready to be served with sauce or mayonnaise.

Finger licking Masala Egg Scrambled / Dimer Bhujia

INGREDIENTS:
Eggs (3-4).
Chopped onions (2).
Chopped capsicum (1/2).
Chopped tomatoes (2).
Chopped babycorn (3-4).
Chopped greenchillies (4-5).
Salt to taste. Sugar a pinch of.
Red chilli powder (1 Tsp).
Ginger chopped (1 TBs).
Garam masala powder (1 Tsp).
Chopped coriander.
Oil (2-3TBs).

PROCEDURE:
Heat oil in a pan add chopped pnions, capsicum, babycorn, sugar and fry till golden brown, sugar helps to caramalize, add tomatoes, ginger and salt, cook till oil leaves the walls of pan,add chilli powder, garam masala powder now beat the eggs into the wok, stir well, so that eggs can be scrambled well, as you find eggs got scrambled well, and cooked well, add chopped coriander leaves and stir up well. Off the flame and garnish with chopped coriander leaves. Serve it hot with roti, naan or chapati.

Indian veggies with Chinese tadka

INGREDIENTS:
Chena made of 1liter milk. t (Chena is made by adding lemon or vinegar to milk and collecting the solid milk draining out the water.)
Beans slit (1 cup).
Capsicum slits (1 cup).
Babycorn slits (1 cup).
Chopped onions (1 cup).
Carrot slits (1 cup).
Ginger paste (1/2 Tsp).
Chopped cabbage (1-2 cups).
Oil (2-3 TBs).
Garam masala (1 Tsp).
Cornflour (1/2 TBs).
Charmagaz +Tomato ground to paste.
Salt to taste.

PROCEDURE:
Heat oil in a pan and fry the vegetables to golden brown and keep aside. Heat oil and add charmagaz and tomato paste, and add salt and ginger paste, cook till oil leaves the walls of pan. Now add chena and garam masala powder to it, and cook it till oil leaves the walls of pan. Now add fried vegetables and little water to it, and cook it by stirring it. Make a paste of water and corn flour and add to it. Stir it and add ghee and sugar to it and off the flame. Garnish it with cheese. Serve it with roti or naan. Enjoy yummy INDO-CHINI combi twist.

Taal kheer / Palm Pudding

Yummy tasty palm pudding is made in just few simple steps.

INGREDIENTS:
Ripe palm (1).
Sugar a cup of.
Milk (1 liter).

PROCEDURE:
De-skin the palm and rub the seeds on strainer or basket so that whole of pulp can be collected into a vessel.
Now heat milk in a big vessel and allow it to boil, keep stirring it, now slowly add palm pulp to it and keep stirring it, now keep stirring it till milk gets thick and condensed, now add sugar and mix it, keep stirring it, till it becomes kheer.
Garnish it and serve it. Enjoy its yummy royal taste.

Taaler Bora / Ripe palm sweet pakoda / Tati pandu poornalu

Taaler bora, is a typical bengali word and recipe which is famous at janmashtami, it is very tasty and munchy savory.

INGREDIENTS:
Ripe palm (1-2).
Sugar as per palms bitterness say about (2 cups).
Maida (1/2 cup).
Rice flour (1/2 cup).
Baking soda a pinch of.
Sooji/ Rava (1/2 cup).
Mustard oil and Refined oil.

PROCEDURE:
De-skin the palms and rub it on a basket or strainer, so that pulp of palm comes out, you can find 3 seeds inside it, rub it to remove all the pulp out of it, if required add little water to it.
Now collect the pulp in a big vessel and add all the ingredients in to it, except oil, now beat it well, so that ingredients mixes up well with the pulp.
Now heat sufficient oil in a wok, and as oil is done, smoke emits from the wok, drop small small dumplings of the mixture with the help of hand of spoon and fry them, once one side is done turn to another.
Remove once they are golden brown in colour and allow it to cool, fry all the batter and similarly.
Enjoy its greatness and goodness, i bet you will love it, cant resist to have more.

Keema Paratha.....Makkhani

INGREDIENTS:
For keema:
Mutton minced /Keema (500gms).
Chopped onions (2).
Curd (200gms).
Salt to taste.
Coriander powder(1 Tsp), Turmeric powder (1 Tsp), Red chilli powder (1 Tsp).
Chopped green Chillies (4-5).
Chopped coriander leaves.
Butter (2 TBs).
Oil (2 TBs).
For paratha:
Maida (500gms).
Salt to taste.
Sugar a pinch.
Oil for kneading and frying.

PROCEDURE:
Keema:
Heat oil in pressure cooker and saute onions to golden brown, now add minced mutton to it, meanwhile add curd, salt, coriander powder, turmeric powder, chilli powder and cook till oil leaves the contents, now add little water say about 1 cup and close the lid and pressure cook it for 3-4 whistles, till mutton turns soft, now as it cools down, slowly remove the lid, place it over flame and allow it to boil so that gravy dries up now add chopped green chillies, coriander leaves and butter and stir up, off the flame and allow it to cool.

Paratha:
Take a big vessel and mix maida, salt, sugar well, now heat about 2-3 TBs of oil and add to it, now add water to it and knead properly and prepare a tight dough out of it. Now make dumplings out of it and roll it flat and thin over a rolling pin to flatten them, now sandwich above prepared keema between two thin raw parathas. Heat a tawa of flatend pan and place one sandwich paratha over it and as one side is done turn to another and the add oil or butter to it and cook till golden brown and remove from tava enjoy it simple or with mutton korma or any other gravy. It will surely taste great. I prefer to enjoy it just as it is or with little butter. Meanwhile prepare all other parathas.
Can even cut the raw stuffed parathas in triangular shape or semi cirular shape and them roast them on tawa. Give them a desired shape you wish to. 

Yummy Omelette Gravy Curry

We enjoy eggs in many forms, porched, omelette, boiled, boiled gravy, scrambled, scrambled gravy and now ours recipe is omelette gravy.

INGREDIENTS:
Chopped onions (1 big).
Grated onions(2 big).
Grated tomatoes (2).
Cumin seeds (1 Tsp).
Chopped green chillies (2-3).
Ginger paste (2 TBs).
Garlic paste (1 Tsp).
Chopped coriander.
Eggs (4).
Oil for cooking.

PROCEDURE:
Take a big vessel add chopped onions, green chillies, half of ginger paste, salt, half of coriader and mix well, now beat eggs into them and mix well, so that all ingredients mixes up well. Now heat oil in a sauce pan and prepare omelette one after another, while preparing omelette fold each omelette and set aside.
Now heat oil in a pan add cumin seeds as they turn brown add grated onions and fry them golden brown, now add grated tomatoes and salt, cook till oil leaves the walls of pan add turmeric powder, chilli powder, garam masala powder and little water so that ingredients dont burn up. Cook till oil leaves the walls of pan, now add enough water for required gravy, say as a cup of. Allow it to boil in closed, as water starts boiling add omelettes to it, cook for a minute or two then check the gravy consistency and off the flame. Garnish with coriander leaves and serve it hot. Enjoy its awesome finger licking taste.

Banana Trunk(Stem) / THOD recipe....Bengali style

It is banana stem, cut in circular, while we need to remove the threads, then finely chop them and soak them in salt and turmeric water so that its gum releases off.

INGREDIENTS:
Chopped thod.
Mustard paste (sos) (2-3 TBs).
Salt to taste.
Grated coconut (1 cup).
Sugar to taste.
Chilli powder as per requirement.
Mustard oil, Ghee (1 Tsp).
Kalonji (1 Tsp).

PROCEDURE:
Mix chod with mustard paste, salt, sugar, chilli powder and mix properly. Heat oil in a pan add kalonji as smoke starts emitting add the mixture and stir well, cook in closed and stir occasionally, now add grated coconut and ghee and cook till oil leaves the walls of pan and off the flame. Serve it with hot steamed rice, it taste great when served hot.

Kadai Paneer..........Simple and Tasty

INGREDIENTS:
Paneer made out of 1 litre milk or bought (300gms).
Diced onions (2 big).
Diced tomatoes (2 big).
Diced capsicum  (1 big).
Ginger paste (1 Tsp), Cumin seeds (1 TBs).
Charmagaz seeds(1 TBs) + Tomato(1) + Onion(1) altogether ground to paste.
Red chilli powder (1 Tsp), Turmeric powder (1 Tsp), Garam masala powder (1 Tsp), Coriander powder (1 Tsp), Kashmiri chilli powder (1 Tsp).
Salt to taste.
Oil for cooking.
Ghee or Butter (1 TBs).

PROCEDURE:
Heat oil in a pan add cumin seeds and now fry onions, tomatoes and capsicum to golden brown and keep aside, now in the same pan add little oil and add paste and ginger paste along with salt and cook till oil leaves the walls of pan, now add chilli powder, turmeric, kashmiri mirchi powder, coriander powder, garam masala powder and stir well so that all mixes up well, if required add little water so that ingredients dont burn up, once the oil leaves the walls of pan, add fried veggies which were kept aside, and saute well, now add little water say about 1/2 cup and add diced paneer to it, let it cook for a minute or two. Now check the consistency of gravy and off the flame. Add ghee or butter. Serve it with roti, naan or paratha.

Roti / Phulka preparation

Above 70% of people in our country consume roti as they main meal or at dinner. Preparation of bulged roti, without oil are known to very few. But its easy and simple few steps to obtain a handmade soft phulka.

INGREDIENTS:

Wheat flour (2 cups).

Salt to taste.

Water to knead a soft dough.

PROCEDURE:

Take a big vessel add salt and wheat flour to it. Mix it well, now add water and knead it to soft dough, do not make it a tight dough, those are made during making pooris, for roti we require soft dough. Make dumplings out of it and give those dumplings a round shape by pressing and rotating between both our palms.

Flatten each dumplings on rolling pin and meanwhile heat tava on the flame and place a rolled round shaped flattened dough on heated tava, with the help of spatula turn it to other side once one side is little done, now as both side are slightly done transfer the semi cooked roti on roti net over the flame, flame must be good enough to make the roti bulge, turn it on other side and roast it, now serve it on plate or store it in hotpot for later consumption. Similarly go with the other dumplings. If required add butter over rotis (SOS) for better taste. Serve it with any curry or gravy and enjoy hot and soft phulka

Soya Makhani gravy..........Jain Style (no onion or garlic).

This recipe is cooked in Jain style, so its natural that we will be avoiding onions and garlic. But be sure soy chunks are going to taste great even without these ingredients.

INGREDIENTS:
Ghee
Tomatoes (2-3).
Salt to taste.
Soy chunks soaked, washed many times and boiled (1 cup).

Red chilli powder (1 Tsp), Turmeric powder (1 Tsp),
Kashmiri chilli powder (1 Tsp).
Butter.
Cumin seeds (1 Tsp), Bay leaves (2-3).

PROCEDURE:
Heat ghee in a pan and add cumin seeds and bay leaves, immediately add whole tomatoes, salt and allow it to cook in simmer, cook till tomato becomes soft and leaves its pulp, and oil leaves the walls of pan.
In the meanwhile take a bowl add chilli powder, turmeric powder, kashmiri chili powder make a paste of it by adding some water to it. Now as you find oil leaves the walls of pan, add the paste and add boiled soy chunks to it. Add butter and close the lid. If required sprinkle little water, so that ingredients don't burn up. Cook till you find ghee leaving the sides of pan. Off the flame. Add little butter and serve it with roti, naan or rice. Enjoy its greatness and goodness.

Cabbage with Bengal gram........Bandagobi/Pattagobi- cholar dal combi

INGREDIENTS:
Bengal gram soaked for 30minutes (1 cup).
Cabbage finely chopped (4 cups).
Oil (3 TBs).
Salt to taste.
Turmeric powder (1 Tsp), Lemon juice (1 Tsp).
Curry leaves (2 twigs).

PROCEDURE:
Heat oil in a pan and pop in some mustard seeds and dried red chillies, as they pop up add bengal grams and saute for a second or two immediately add chopped cabbage and salt and stir up well, close the lid and allow it to cook, stir in intervals and as you find its semi-done, the contents of wok are cooked add turmeric powder, curry leaves and cook, cook till they are properly cooked and cabbage and bengal gram are soft by now add lemon juice and stir it. Off the flame and serve it with rice, roti or chapati. Enjoy its greatness and goodness

Masala Poori....Luchi

Pooris are common and famous at every Indian home at any special day or occasion. Our poori today has a masala twist in it. Try this at home it taste great yummy.

INGREDIENTS:

Maida / All purpose flour (2 cups).

Oil (3-4 TBs) for kneading.

Salt to taste.

Sugar (1 Tsp), Turmeric powder (1 Tsp).

Red chili powder (1 Tsp), Cumin powder (1 Tsp).

Milk for kneading dough.

Baking powder (a pinch of).

Coriander leaves chopped.

Oil for frying.

PROCEDURE:

In a big vessel take flour and mix it with salt, sugar, turmeric powder, red chili powder, cumin powder, baking powder, coriander leaves and now add oil and mix it well, now slowly add hot milk and knead it to a tight dough, do not add excess milk hence the dough will become soft, our dough has to tight.

Now cover it with a dabbed cloth and refrigerate it for 30minutes. 

Now make small small dumplings out of it and with two palms give them round shape and roll it over greased rolling pin. 

In the meanwhile heat excess oil in pan and once oil gets heated up well add one by one flatened dumpling into oil and fry them as pooris.

Serve it with mixed dal, dum aloo or any gravy item. It will just taste awesome. 

Hariyali Chena.......Vegetables in Cottage cheese

INGREDIENTS:
Cottage cheese(chena) made by dropping lemon juice into milk and draining out the excess water. (500ml milk).
Finely slit chopped Beans (100gms).
Finely chopped Carrot (2).
Finely chopped Babycorn (4-5).
Finely chopped Onions.
Charmagaz/melon seeds and (1) Tomato grind to paste.
Cumin seeds (1 Tsp).
Salt to taste and a pinch of sugar.
Oil (10-15ml).

PROCEDURE:
Heat about 7-8ml of oil in a pan and add beans, carrot, babycorn, onions and fry them by adding little salt and sugar to it, add cook till the veggies are semi cooked and remove the veggies from pan and keep aside.
Add remaining oil and add cumin seeds and basil leaves to it and as smoke emits add melon seeds and tomato paste and add little salt to it, cook till oil leaves the walls of pan and paste gets cooked well, now add cottage cheese/ chena and saute it properly. Now add fried veggies and saute them properly till whole things gets mixed up well, check the salt and off the flame. If you want a gravy then can add little water, else its a dried item.

Chicken Lollipops / Chicken Drumsticks of heaven.... saucy

INGREDIENTS:
Chicken lolipops (10-15 pices).
Ginger paste (2 TBs), Garlic paste (1 TBs).
Beaten eggs (2).
Chopped green chillies (4-5).
Pepper powder (1 Tsp).
Garam masala powder (1 Tsp). 
All purpose flour (2 TBs), Cornflour (1 TBs).
Salt to taste.
Oil for deep frying.
Chopped Spring onions for garnish.
Soya sauce (1 TBs).
Chilli sauce (1/2 TBs).
Chopped onions (1 big).

PROCEDURE:
Make a paste of ginger, garlic, pepper powder, salt, chopped green chillies, garam masala powder and apply it on raw chicken lollipops and marinate it for 30-50minutes.
Make a batter of eggs, cornflour, all purpose flour and add to the above and marinate.
Heat oil in a pan and deep fry the marinated chicken lollipop and keep aside, remove excess oil and follow with further proceedings.
Fry chopped onions and add chilli sauce and soy sauce and saute them, add chopped green chillies a pinch of salt and add the fried chicken lollipops and saute them and garnish with spring onions and serve it. Enjoy its awesome taste.

Dal Panchamela.......Mixed Dal

It is a mixture of different types of dal(lentils), it taste great as it contains many types of dal, each has its own taste, mixture of it with spicy tempering gives a yummy and great taste, to the recipe.

INGREDIENTS:
Moong dal open fried (1 TBs).
Masoor dal (1 TBs), Urad dal (1 TBs).
Bengal gram (1 TBs), Black gram (1 TBs).
Matar dal (1 TBs), Yellow Peas dal (1 TBs).
Add as many types of dal as possible.
Chopped onions (1 cup).
Chopped tomatoes (1 cup).
Chopped ginger (2 TBs), Chopped garlic (1 TBs).
Cumin seeds (1 Tsp), Fenugreek seeds (1/2 Tsp).
Dried red chillies (2-3), Bay leaves (2-3).
Chopped coriander, Curry leaves.
Ghee for tempering, Salt to taste.
Sugar a pinch of, Turmeric powder(1 Tsp), Chilli powder(1 Tsp).

PROCEDURE:
Mix all the dals together and soak it overnight. Pressure cook the dal for one whistle and off the flame, but do not open the lid, let the lid be. Heat ghee in a pan add cumin seeds, fenugreek seeds, dried red chillies, bay leaves and as they pop up add chopped onions, and fry them till golden brown, now add chopped tomatoes and add salt, turmeric powder, chilli powder and sugar and cook till oil leaves the walls of the wok,  add curry leaves, now add boiled dal to it and cook till it boils, off the flame, add chopped coriander leaves. Serve it with roti, naan, paratha or rice, it will taste great with all of them.

Narkeler Naru....Coconut Ladoo.......Coconut and Sugar Dumplings

Its a special dish prepared in every special occasion at every Bengali's household. Its yummy, tasty and simple, yet takes little effort to prepare.

INGREDIENTS:
Grated coconut (2 cups).
Milk (1cup).
Sugar (1 1/2cup).
Cardamom powder (1 Tsp).

PROCEDURE:
Take a neat wok and place it on flame, add grated coconut to it and saute, saute till its fried well, now add milk and allow it to boil, as it starts boiling add sugar to it and allow it to boil, and cook till forms a lump. Now remove from the wok, and as its hot, make dumplings out of it and give them a shape of ladoo, make sure the coconut mixture doesnt get cold, if once cold, we cant give the a shape of ladoo.
Once our ladoos are done, serve them as dessert, or as offering to God or enjoy it during Bijoya.