Tomato Mattar Chicken

INGREDIENTS:
Chicken (500gms).
Curd (2 TBs).
Salt to taste.
Chopped onions (1 cup).
Chopped tomatoes (2 cups).
Green chilies (4-5).
Ginger paste (1 TBs), Garlic paste (1/2 TBs).
Red chili powder (1 TBs), Turmeric powder (1 Tsp).
Garam masala powder (1 TBs), Coriander powder (1 Tsp).
Oil (1 1/2 TBs).
Ghee (1 Tsp).
Green peas (a cup).
Coriander for garnish.
Coconut scrapping (1 TBs).

PROCEDURE:
Marinate chicken with salt, curd, ginger, garlic for 30 minutes to 60 minutes.
Heat oil in a pan and add whole garam masala and fennel seeds to it, as it pops up add onions and saute them golden brown, now add tomatoes, coconut, a pinch of salt as salt is already added during marination, and saute well till tomatoes gets cooked and oil leaves the walls of pan.
Now add chili powder, turmeric powder, coriander powder and green chilies, sautewell, add little water say about 1/2 cup so that ingredients of pan don't burn up.
As the spices of the pan gets cooked up well, now add marinated chicken to it and mix well, so that ingredients mixes with the just added marinated chicken.
Allow it to cook in close and stir occasionally.
If required add water for desired gravy.
As chicken is being cooked add green peas and let it cook along.
As chicken is done, and desired gravy is obtained add ghee, coriander leaves and off the flame.
Serve it garnished with roti, chapati, naan or poori.

Fenugreek in Tomato curry

INGREDIENTS:
Finely chopped tomatoes (4).

Methi in Tomato

Finely chopped fenugreek leaves(1 cup).
Oil (1 TBs).
Salt to taste. 
Green chilies chopped (2).
Ginger paste (1 Tsp).
Garlic crushed (1/2 Tsp).
Curry leaves (a twig).
Dried red chili (1-2).
Mustard (1/2 tsp).
Methi / Fenugreek seeds (a pinch of).

PROCEDURE:
Heat oil in a pan add fenugreek seeds, dried red chili, mustard seeds and saute well, as they pop up, add finely chopped onions and fry them golden brown, now add fenugreek leaves, curry leaves and saute them, add chopped tomatoes, salt, ginger paste, garlic and saute them, cook till oil leaves the walls of pan. When oil starts leaving means out tomatoes are getting cooked, add green chilies and saute and off the flame.
For extra spice add little of chili powder and saute well.
Off the flame and serve it hot with hot steaming rice.

Rejuvenating Masala Chai / Spices in Tea

Masala Tea is a best way to refresh oneself and is even remedy for body aches and blocked mind.

It refreshes and is one of the best simple homemade solution. 

INGREDIENTS:

Tea powder (1 1/2 Tsp).

Masala Chai

Ginger paste or crushed (1/2 Tsp).

Cardamom crushed (1).

Cinnamon crushed or broken to bits (1/2 cm long).

Kesar/Saffron (a pinch of).

Basil / Tulsi leaves (4-5).

Blackpepper crushed (1/2 tsp).

Clove (2-3).

Milk (3/4 cup).

Water (3 cups).

PROCEDURE:

In a Tea pan or Tea pot, add water, clove, ginger, cinnamon, cardamom, basil, pepper, kesar and allow it to boil, as it starts boiling add tea powder and allow it to boil for a minute add milk and let it boil. 

You will find a relaxing aroma lingering around, as milk is boiled well, off the flame and close the lid allow it to be stagnant for 2-4 minutes. 

Slowly unlid the pan and with the help of a strainer, pour it into cup. 

Add sweetness as per once requirenet, stir well and serve it. 

Enjoy its great aroma, mind blowing taste and relaxing effect. 

Kaadha / Qada / Kwaad (in bangla)

Kadha is a homemade remedy to recover respiratory problems like cough, cold, shivering or fever.
It is made of simple kitchen friendly items.

INGREDIENT:

Water (3 cups).
Bay leaves (3-4).
Ginger finely chopped (1 TBs).
Misri / Sugar candy (2 cm cube).
Basil / Tulsi leaves (8-10).
Black pepper (half fistful).
Cloves (6-8).

PROCEDURE:
In a tea pan add all the above ingredients and allow them to boil, till the colour of water changes to black in colour.
Serve it by straining with strainer, it should be consumed half of tea cup in regular intervals.
Water should be avoided after consuming kadha.
Kadha shouldn't be consumed more at-a-time, it may heat up body inner temperature, which is not advisable.

Pumpkin Pie / Kaddu ka Halwa

INGREDIENTS:
Red Pumpkin grated (3 cups). 

Sugar (1 1/4 cup).
Ghee (2 TBs).
Cardamom (4-5).
Cardamom powder (1 TBs).
Full cream milk (1 cup).

PROCEDURE:
Heat ghee in pressure cooker, cardamom and as they pop up, add grated pumpkin to it and saute well, now add milk and pressure cook it for 2-3 whistles, remove the lid and allow it to cook, so that excess milk gets evaporated, now add sugar and stir well so that whole sugar gets melted up, and mixes with the contents in the cooker, now add cardamom powder and cook it, till whole gravy evaporates and the contents leaves the walls of pan and forms a dough like.
Our halwa is ready to be served. Garnishing suggested as per taste. But pumpkin halwa taste awesome even with out garnishing, or adding cashew-raisins etc.

Coconut Chicken / Nariyal Murg

INGREDIENTS:
Chicken (500gms).

coconut chicken

Curd (150gms) / (1/2 cup).
Salt to taste. 
Red chili powder (1 TBs), Kashmiri chili powder (1 TBs).
Dried red chilies (2-3).
Whole garam masala (2-3 each cinnamon, clove, cardamom, whole white pepper).
Coconut scrapping (1 cup).
Charmagaz / melon seeds paste (2 TBs).
Oil:Ghee :: (1:1) TBs.
Ginger paste (1 TBs), Garlic paste (1 Tsp).

PROCEDURE:
Marinate chicken with salt, ginger paste, garlic paste for 30 minutes to 1 hour.
Heat oil and ghee in a pan and add whole garam masala, dried red chilies and saute them.
Now add coconut scrapping, charmagaz paste and saute well, as they are being cooked add marinated chicken, chili powder, kashmiri chili powder and stir up well, now close the lid and in simmer allow it to cook till chicken gets cooked and becomes soft.
Stir occasionally.
As you see chicken got cooked completely, remove the lid and allow it to boil so that water gained from curd and chicken gets evaporated and meanwhile keep on stirring, so that the contents of the pan don't burn up.As you see the excess water evaporating off the flame.
Thick gravy is obtained, if one required more gravy, then need not evaporate the excess water or can add little more water for desired gravy consistency.
Our coconut chicken is done and is ready to be served and enjoyed.

Mast Methi Paratha / Methi Thepla / Fenugreek leaves in Indian Bread

Methi / Fenugreek leaves are most loved leafy vegetable and mostly available in large during winter.
Many children don't like to have green leafy veggies directly, this is another method of presenting green leaf in Indian Bread.

Methi paratha/thepla

INGREDIENTS:
Neatly cut and washed fenugreek leaves (a bunch).
Salt to taste, Sugar (1/2 Tsp).
Yoghurt (1 cup).
Maida/ All purpose flour (3 cups). 
/* It can also be made of atta(wheat flour).*/
Roasted cumin powder (1 Tsp), Red chili powder (1 Tsp).
Turmeric powder (1 Tsp).
Luke warm water for kneading.
Oil for dough and also for cooking. 

PROCEDURE:
In a big vessel add maida, cumin powder, red chili powder, turmeric powder, salt, sugar and mix well, so that all ingredients mixes up well.
Now add yoghurt, oil (2 TBs) and mix well, knead the contents to a neat tight dough, add little little water when required.

thepla dough

As a tight dough is formed knead well and keep aside in closed for 10 minutes.
Now make small small dumplings out of it.
Roll each dumpling to flat circular over rolling-pin.
Heat tawa and as its heated well, add on flattened rolled circular dough to it, with the help of spatula turn it upside down, now add little oil/ghee with the help of spoon on both sides and fry them golden brown on both side and as its done remove the paratha from pan on to plate.
Similarly follow the same with all the dough, our methi paratha is ready to be served with achar or any other yummy curry.
Children will love to have it, as methi hides inside it has high nutrition value.

Tasty Noodle Pasta

Noodles or Pastas are mostly loved my all age groups, specially children. Even combination of both with winter veggies is much more tasty and will surely be loved by all.

INGREDIENTS:

Noodles (100gms) pack.
Pasta (100gms).
Long Chopped onions(1).
Long Chopped capsicum (1/2 ).
Long Chopped carrot (1).
Long Chopped baby corn (2).
Green peas (a fist ful).
Chopped Spring onions (3-4).
Ginger paste (1 Tsp), Garlic paste (1/2 Tsp).
Mayonnaise (1 TBs).
Milk (1 cup).
Black pepper (2 TBs).
Cheese grated.
Oil for cooking (3 TBs).

PROCEDURE:
Boil enough water and as water starts boiling add oil(1 TBs) add pasta and as they boil for 2 minutes and  noodles, as noodles are much softer than pasta, check in between so that they dont over boil, hence they might break.
Drain excess water and add cold water to it so that they don't stick to each other.
Heat oil in a pan and add ginger paste and garlic paste, as they get sauted add all the veggies and fry them golden brown and now add mayonnaise and salt and saute well, now add milk and saute well.
Add black pepper powder and saute well. Now add boiled noodles and pasta and saute well, allow the whole thing to boil in milk, as you see the consistency is sticky add grated cheese and saute well.
Garnish with spring onions and serve.Our noddle pasta is ready to be served, enjoyed and loved.

Banana Paneer Kofta / Kachkola chenar kofta

INGREDIENTS:
For kofta balls:
Raw Banana / Kacha kola (3). Potato (1)(sos).
Chena made by adding lemon juice or calcium lactate to 2cups of milk, and collect the solid milk.
Salt to taste.

Kofta gravy

Lemon juice (1/2 Tsp).
Finely chopped onions (1).
Chopped  green chilies (2).
Red chili powder (1 Tsp), Cumin powder (1 Tsp).
Ginger paste (1 Tsp).
Baking powder (a pinch of ) (SOS).
Maida (2 TBs).
Oil for frying.
For Gravy:
Grinded (onions(2)+ Tomatoes(2)).
Ginger paste (1 TBs).
Salt to taste.
Red chili powder (1 TBs), Turmeric powder (1 Tsp).
Bay leaves (2-3).
Green peas (a fist ful) (SOS winter is the time of green peas)
Maida(1 Tsp).
Cumin (1/2 Tsp), Cumin powder (1 Tsp), Coriander powder (1 Tsp).
Garam masala powder (1 Tsp), Sugar (a pinch of), Ghee (1 Tbs).

PROCEDURE:
Boil the raw bananas and potato in pressure cooker.
Now in another vessel consider the boiled banana and potato and mash them up.
Now add chena, salt, lemon juice, chopped onions,chili, chili powder, cumin powder, ginger paste, maida and baking powder and knead well and form a neat dough.
Now heat enough oil in a pan and as oil in done, with spoon or neat finger tips make small kofta shaped dumplings of the batter and drop them in oil, fry them golden brown on both the sides and keep aside on absorbent paper.
Similarly fry whole of dough and keep aside, remove excess oil from pan and keep the remaining for further proceedings.

Fried Kofta balls

To the oil add cumin seeds, bay leaves and as they turn brown add onion+tomato paste, ginger paste, sugar and saute with salt till oil leaves the walls of pan.
Now in a small bowl make a mixture of cumin powder, coriander powder, red chili powder, turmeric powder, maida with little water and keep aside.
As the ingredients of the pan gets cooked well, and oil leaves the walls of pan add the above prepared mixture of spices to the pan and saute well till all ingredients gets cooked and now add green peas, water as for desired gravy say about 2-3 cups.
As water starts boiling add the fried kofta balls, garam masala powder, ghee, allow it to cook for 30 seconds- 60 seconds and off the flame.
Serve it in serving bowl and enjoy its great banana-paneer combi taste.

Simple Sauted Cauliflower

INGREDIENTS:
Cauliflower neatly cut to small pieces (1 whole).

Dried red chilies (2).
Salt to taste. 
Red chili powder (1 Tsp).
Turmeric powder (a pinch of).
Kalonji (a pinch of).
Oil for frying (1 1/2 TBs).

PROCEDURE:
Neatly wash the cauliflowers as tiny creeping insects might hide inside the flowers, if required drop them once in boiling water and remove.
Now heat oil in a pan and as oil gets heated well, add a pinch of kalonji and dried red chili as they start poping up add cauliflower and start frying, saute occasionally so that contents of the pan dont burn up.
As you find cauliflower is getting fried add salt and keep stirring.
Now as its almost done add turmeric powder, chili powder and again fry it for 2 minutes and the off the flame.
Push the fried cauliflower to the walls of pan or wok, leaving the center to collect the oil.
After few minutes slowly with the help of ladle collect the fried cauliflower in serving bowl and serve it with poori, roti or dal chawal.

Crispy Cheese Fritters / Cheese Pakoda

INGREDIENTS:
Cheese cubes/dices (8-10).

Cornflour (4 TBs).
Salt to taste. 
Black pepper powder (1 TBs).
Oil for frying. 
Baking powder (a pinch of).
Chat masala.

PROCEDURE:
Make a semi-thick batter of cornflour, salt, black pepper powder, baking powder and water and mix well, so that no lumps are formed.
Heat enough oil in a pan for deep frying.
As the oil is done, take each cheese dice, dip them well in above prepared batter and slowly drop them in oil.
Fry them on both side, to golden brown and remove them in absorbent paper.
Sprinkle some chat masala over it and serve it and enjoy its great taste of melted cheese followed with steaming cup of Coffee or Tea

Methi Baingan / Fenugreek leaves with Brinjal/EggPlant.

INGREDIENTS:
Methi Leaves/ Fenugreek Leaves (2 bunches) finely chopped.

Brinjal / Eggplant (1) cut in dices. 
Salt to taste. 
Dried red chilies. 
Mustard oil preferable, else refined oil.

PROCEDURE:
Heat oil in a pan as smoke starts emiting, fry the brinjal golden brown and keep aside.
Now in the remaing oil, remove some if excess, now add dried red chili, saute till its well fried, add finely chopped methi leaves and salt and saute them till the leaves are fried well and quantity reduces to less than half.
As the leaves are done add fried brinjal and saute well.
Off the flame and its ready to be served with rice or roti.

Winter Veggie Maggie Magic

INGREDIENTS:
Maggie pack(1).

Chopped onions (1/2).
Chopped carrot (1/2).
Chopped beans (2).
Chopped capsicum (1/4).
Chopped spring onions (2).
Chopped baby corn (1).
Chopped ginger (1/2 tsp).
Chopped green chilies (1).
Chopped coriander.
Oil (1 Tsp).
Green peas (a fistful).

PROCEDURE:
Heat oil in a pan and saute onions, carrots and beans as they are little done add capsicum and 3/4 of spring onions,ginger, baby corn and peas,chilies and pinch of salt and saute well till light brown.
Now add 1 1/2 cups of water and allow it to boil, as it starts boiling add maggie noodles and masala and stir up well, allow it to cook for 2 minutes and as our noodles get tender soft and water reduces off the flame. If required in soupy form then add little more water.
Garnish with chopped coriander, spring onions and serve it hot. Enjoy the most loved masala maggie with yummy fresh winter veggies.

Rasgulla Chutney......Sweet-Sour-Tangy combi

INGREDIENTS:

Milk full cream (1 liter).
Maida (1 TBs).
Baking soda (a pinch of).
Lemon juice (1-1/2 cup).
Sugar (1 cup).
Fresh tender lemon leaves. 
Oil (1/2 Tsp).
Ginger paste (1 Tsp).

PROCEDURE:
Bring milk to boil and as it starts boiling, add 3/4 of lemon juice and boil it. Now as you see soild part of milk getting separated and leaving the liquid behind.
Drain the water released and collect the solid milk, press it tight in a muslin cloth so that no water remains.
Now place the solid milk, baking soda and maida in mixer and churn it to fine paste.
Now remove from grinder, make small small dumpling, rasgulla like balls, and keep aside.
In pressure cooker add a cup of sugar and another cup of water and the raw rasgulla balls and pressure cook it for 2 whistles, allow the pressure cooker to cool and slowly open the lid and you can see sweet rasgulla is ready to be served as dessert.
Now for rasgulla chutney, heat little oil in a pan and add ginger paste, saute well, add lemon juice and cook for a minute, now add the cooked rasgullas and allow it to boil for 2 minutes and now add chopped tender lemon leaves and off the flame. Close the lid for 3-5 minutes.
Then its ready to serve and enjoy the taste and sweetness of rasgulla with a tangy twist of lemon and flavour of lemon leaf.
Its great dish to be enjoyed.

Gud / Jaggery- Kheer / Payesh

Tal Pathali is palm Jaggery, best obtained during peek winter, as cold temperature enhances the quality of palm ras, which is transformed to jaggery before sun rises.

INGREDIENTS:

Gobind Bhog Rice (a fist ful).
Milk full cream (1 Liter).
Palm Jaggery (125 gms).

PROCEDURE:
Heat milk in a big vessel and as milk starts to boil add cleaned rice and simmer the mode and allow it to cook till rice gets boiled and soft, check consistently so that kheer doesn't stick to the bottom of the pan. Now add jaggery and stir well, check sweetness if required add more jaggery or little sugar, stir till jaggery is melted and mixed well. Off the flame. Serve it as dessert and enjoy.

/* Do not add cardamom powder or kesar it may spoil the jaggery's colour and flavour.*/

Tasty 2min Maggie as Fritters.

Maggie is such a tasty ready to serve in 2 minutes recipe, lets try out some variance in it. Maggie is loved by all, even this twist in noodle is very likely.

INGREDIENTS:

Maggie (1 pack).

Chopped onions (1).

Chopped green chilies (1).

Oil for frying. 

Coriander leaves. 

Besan (1/2 cup). 

Baking soda a pinch of. 

Corn flour (2 TBs).

PROCEDURE:

Bring 1 cup of water to boil, now drop the broken maggie noodles and allow it to boil for a minute or two, so that the noodles let soft, but they dont over boil. Now drain away the excess water if remaining, add maggie masala pack and stir well.

Now add chopped onions, chilies, coriander and mix well, add besan, cornflour and baking soda and mix well, so that all ingredients gets mixes up well. 

Now heat enough oil in a pan or wok. 

With the help of spoon of finger tips drop small small segments of the above prepared mixture in to the extremely heated oil, simmer the gas mode and cook on both sides till golden brown and remove on absorbent paper. 

Similarly continue with the remaining mixture. 

Serve the fritters with tomato-chili sauce and enjoy the maggie with a variance.

Mushroom Pakoda

INGREDIENTS:
Mushroom cut into halves if bigger then half the halfs (200gms).
Corn flour (1/2 cup).

Besan (1 cup).
Rice flour (1 TBs).
Salt to taste.
Baking soda (a pinch of).
Turmeric powder (1/2 Tsp), Red chili powder (1 Tsp).
Water.
Oil for frying.

PROCEDURE:
In a  bowl mix all the ingredients except mushrooms, form a semi thick paste and keep aside.
Heat  oil in a pan for frying.
Now dip the mushrooms and drop them in heated oil and fry them golden brown in simmer mode and then increase the flame.
Mushrooms are very soft, do not over fry them .
Once they are fried sprinkle some chat masala or rock salt and enjoy it with sauce or pudina chutney.
It taste great, and is also healthy.

Chicken Ginger Manchurian

INGREDIENTS:
Chicken cut into small small pieces (500gms).

Salt to taste. 
Black pepper powder (1 TBs).
Ginger paste(1 Tsp).
Ginger chopped and soaked in chilled water (1 TBs).
Coating:
Egg(1), Cornflour(2 TBs), Soy sauce (1 Tsp), Vinegar (1 Tsp).
Curry:
Chopped onions (1 cup),
Chopped capsicum (1/2 cup).
Garlic paste (1 TBs).
Soy sauce (1 TBs), Chili sauce (1 TBs), Tomato sauce (1 Tsp), Soy sauce (3 TBs).
Green chilies (7-10).
Oil for frying.
Chopped spring onions for garnish.

PROCEDURE:
Marinate chicken with salt, black pepper powder, ginger paste, vinegar for an hour and keep aside.
Now make a paste of egg, cornflour, soy sauce and vinegar and beat well, so that all ingredients mixes up well.
Heat oil in a pan and as oil is done, take each marinated chicken pieces and dip them in egg paste and fry them golden brown in simmer mode and keep aside, remove excess oil and lets proced further.
In the oil add garlic paste, saute and as a tempting aroma lingers around, add onions, capsicum and saute them golden brown, now add  ginger slits, now in a bowl mix soy sauce, chili sauce, tomato sauce and cornflour and little water and mix well, add this mixture to the pan as onions are done.
Add green chilies and cook well, add the fried chicken and saute well, now add little water for gravy and cook till chicken gets softer and as the gravy thickens, off the flame. Garnish with finely chopped spring onions and enjoy with fried rice or noodles.

Apple Kheer......Dessert

INGREDIENTS:

Big Apples (3).
Milk full cream (1 Kg).
Sugar (2-3 cups) depends on the sweetness of apple.
Crushed Cardamom powder (1 Tsp).
Cashew nuts crushed (2 TBs).
Raisins (2 TBs).

PROCEDURE:
Peel the skin of apples and grate the pulp out of it and keep it aside.
Bring milk to boil and keep stirring continuously, add the apple pulp and stir it well, simmer the gas mode and stir it well. Now add crushed cardamom and keep stirring, cook till apple gets boiled and mixes totally with milk, and milk as well thickens. Now add sugar and stir well, add raisins and cashew and stir vigorously, keep in mind thick milk tend to stick to pan, continuous stirring avoids sticking. As sugar dissolves add pinch of cardamom powder and off the flame.

Cabbage with Spring Onions

INGREDIENTS:

Finely chopped cabbage (6 cups).
Spring onions (2 cups).
Ginger paste (2 TBs).
Salt to taste. 
Dried red chili (3-4).
Red chili powder (1 TBs), Garam masala powder (1 Tsp), Turmeric powder (1 Tsp).
Green chilies (1-2).
Oil for cooking. 
Tomates chopped (1/2 cup).
Mustard paste / Kasundi. (1 TBs)......This adds the twist to the recipe.

PROCEDURE:
Heat oil in a pan add dried red chilies and saute them, add tomatoes, ginger paste, chili powder, turmeric powder and saute them, now add chopped cabbage, spring onions and salt and cook them in closed, stir occasionally, cook till the quantity reduces to less than half, now add kasundi and stir well, this add a tangy taste to the veggies, now add a pinch of sugar, garam masala and serve it with rice, roti, poori and enjoy its great taste and goodness.

MIRCHI BHAJJI.........Stuffed Chili Fritters

INGREDIENTS:
Green Big Fat chilies (8-10).

Boiled mashed potatoes (1 cup).
Salt to taste.
Red chili powder.
Tamarind puree (1 TBs).
Chopped onions for serving. 
Besan (2 cups).
Baking soda (a pinch of).
Refined oil for frying. 

PROCEDURE:
In a bowl, consider the mashed potatoes, with tamarind paste, salt, little of chili powder and mix well and keep aside.
Now consider the neatly washed green chilies, tear on one side in the middle, do not cut to two, slowly remove the seeds and stuff the mashed potatoes mixture to it and keep aside, similarly follow with the others.
Now in another big bowl take the besan, baking soda, pinch of salt and chili powder and little water and make a thick batter.
Heat oil in a wok for deep frying, as the oil in done, now dip the stuffed chilies in besan and form a coating, now drop it in oil and simmer the flame, fry till light brown and remove from oil and keep aside, now repeat the same with other all chilies, as all the chilies are fried to light brown, now let the oil be heated, now again fry the once fried stuffed chilies, now to golden brown and remove from the oil in an absorbent paper and keep aside.
Serve it hot with chopped onions and enjoy it with Tea or Coffee.

Sorshe-Posto-Parshe / Parshe in Mustard-Poppy

INGREDIENTS:

Parshe Fish (300gms).
Mustard Paste (1/2 cup).
Poppy Paste (2TBs).
Salt to taste. 
Kolinji (a pinch of).
Green chilies (8-10).
Ginger paste (1 Tsp).
Spring onions finely chopped (1 cup).
Red chili powder (1 TBs).
Turmeric powder (1 TBs).
Mustard oil for cooking. 

PROCEDURE:
Apply turmeric powder and salt to neatly cleaned fishes and fry them in extremely heated mustard oil to light brown, do not over fry them and keep aside.
Now in the same oil add kalonji and saute it, add spring onions and saute them well, now add ginger paste, poppy paste and mustard paste, cook till oil leaves the walls of pan, if required add some water and check that the raw smell of ingredients is lost, now add salt, turmeric powder and chili powder and the green chilies, add little water as per gravy consistency, now allow it to cook in closed and bring water to boil, as water starts boiling slowly leave the fried fishes and cook in the gravy, till fishes becomes soft and gravy is thick. Add little more mustard oil over it and off the flame,
Serve it hot with heated white rice, enjoy its great finger licking taste. 

Mattar Dum Alu...........Potato-Peas combi

Winter is the season for green peas, and fresh green peas are great to taste directly or in curries.

INGREDIENTS:
Boiled potatoes (250 gms), peeled and cleaned.
Green peas (1 cup).
Chopped onions (1/2 cup).
Chopped tomatoes (1 /2 cup).
Tomato sauce or puree (2 TBs).
Red chili powder (1 Tsp), Turmeric powder (1/2 Tsp), Garam masala powder (1 Tsp).
Green chilies (5-8), Dried red chilies (2), Cumin(a pinch of).
Finely chopped coriander.
Oil for cooking.

PROCEDURE:
Heat oil in a pan add cumin seeds and dried red chilies, as they pop up, add onions and fry them golden brown, now add tomatoes, salt and ginger paste and saute them till oil leaves the walls of pan, now add 1/2 tsp garam masala powder, red chili powder, turmeric powder and little curd and saute well, now add green chilies, peas and boiled potatoes, saute well, add little water and bring the whole to boil, add coriander and saute well, add remaining garam masala and off the flame, garnish it with coriander and enjoy it with roti, poori.

Matter Pepper Chicken

Its a awesome combination of chicken, it taste great and is so simple and light, even kids love it.

INGREDIENTS:
Chicken (500gms).

Curd (100-150gms).
Salt to taste. 
Black pepper powder (3 TBs).
Green chillies (10-15).
Ginger paste (1 Tsp).
Green peas (a cup of).
Garlic paste (1/2 Tsp).
Chopped onions (1 cup).
Whole garam masala.
Oil for cooking (1 TBs).

PROCEDURE:
Marinate chicken with curd and salt for 1 hour or more.
Heat oil in a pan add whole garam masala (2 cloves, 2 cinnamon, 2 cardamom), and as they pop up add onions and saute them golden brown, now add  marinated chicken, ginger- garlic paste, pepper powder, green chilies and cook in closed till chicken gets cooked to tender soft, As chicken is done, add  peas and cook till watery gravy is reduced to thick gravy, or dry out off the flame and enjoy the dish with rice, pulao, roti, poori or naan. Tastes great.

Dhaniya Fried Veggies

INGREDIENTS:
Cauliflower chopped.
Chopped carrot.
Chopped capsicum.
Chopped papaya.
Chopped green peas. 
Chopped cabbage.
Chopped potatoes.
Salt to taste. 
Dried Red chilies, pinch of mustard and kalonji.
Coriander finely chopped
Oil for cooking. 
Ginger paste.

PROCEDURE:
Heat oil in a pan and fry all the vegetables and keep aside.
Now heat little more oil in a pan and pop in some mustard seeds and dried red chili, as they pop up add chopped ginger and coriander and saute and then add the vegetables and mix well. Our dhaniya mixed vegetable is ready to be served with roti, poori or paratha.

Corn Tuk

INGREDIENTS:
Sweet corn ( 2 cups).

Cumin seeds.
Salt to taste.
Onions chopped (2).
Tomatoes chopped (1).
Chopped green chilies (3-4).
Chopped coriander.
Dried green chilies (1).
Oil (1 Tsp).

PROCEDURE:
Heat oil in pan and add dried red chilies, cumin seeds and add chopped onions fry them golden brown, now add tomatoes, salt and green chilies and fry them well, now add sweet corn and saute well, saute till corn gets cooked, add coriander and saute and off the flame.
Enjoy with poori, roti or naan, can be consumed as it is.

Tangra Macher Jhaal / Tangra Fish in Mustard sauce........Spicy and Finger licking Tasty

INGREDIENTS:
Tangra Fish (4-5) each cut to half.

Kalonji (a pinch).
Salt to taste.
Green chilies (4-5).
Mustard seeds ground to paste along with salt and a green chili. (2 TBs).
Turmeric powder (2 TBs).
Mustard oil (20-25)ml.
Chopped onions (1).

PROCEDURE:
Apply salt and little turmeric to the fish pieces and keep aside.
Heat enough oil in a pan, heat it well, till smoke starts emitting, now shallow fry the fishes light and keep aside.
Now remove excess oil and proceed for further, add some kalonji to the oil and add the onions, fry them golden brown and now add mustard paste, salt, green chilies, turmeric powder and cook till oil leaves the walls of pan, add little amount of water and as water gets to boil add fried fishes to it, and boil it for a minute or two. Off the flame, consistency of the gravy must be very thick, it will taste great than a thin and light gravy.

Poornalu......Sweet Pakoda

Its a typical South Indian sweet dish which can be served as a snack or side item, and its one of the must item in any function or festival.

INGREDIENTS:
Bengalgram (1 cup), soaked overnight.
Jaggery (1 cup).
Cardamom powder (1 Tsp).
Ghee (2 TBs).
Maida (2 cups).
Oil for frying.

PROCEDURE:
Boil bengalgram with little salt and mash them, drain excess water and keep aside.
Heat a pan and bring jaggery to boil with very little water, add boiled lentil and mix up well, add ghee and cardamom powder and stir well, stir till it forms a dough like. Off the flame and keep aside.
Now make a thick batter with maida, little salt and water and keep aside.
Now make small small dumplings of the sweetend bengalgram and keep aside.
Heat enough oil in a pan for deep frying, dip the dumplings in the maida batter and deep fry them, in simmer mode, then higher the gas flame and fry till golden brown and is ready to be served and enjoyed. 

Stuffed Capsicum in Tomato Pulp

INGREDIENTS:
Capsicum / Bell Pepper each cut into two and de-seeded (3-4).
Homemade chena. (extract obtained by mixing lemon juice in boiling milk).
Salt to taste.

Black pepper powder.
Sugar a pinch of. 
Tomatoes pulp (2 cups).
Oil for cooking. 
Onions paste (1 cup).
Garlic paste (1 Tsp).
Ginger paste (1 TBs).
Chopped onions(2 TBs), Chopped green chilies (1 Tsp).

PROCEDURE:
Slightly steam the capsicum and keep aside.
In a big bowl mix chena with salt as required,chopped onions, green chilies and mix well, and our stuffing is ready to be stuffed inside colourful capsicum halves.
Once the peppers are stuffed keep them aside.
Heat very little oil in a non-stick pan and saute them in the oil and keep aside.
Now heat little more oil in the same pan and add onions paste,sugar, and saute till oil leaves the walls of pan, now add tomatoes pulp, salt, ginger-garlic paste and cook till oil leaves the walls of pan. Now add black pepper powder, little water to it and saute it, now add fried stuffed peppers and boil it for a minute or two and off the flame. Serve it hot with roti, paratha or naan or fried rice, if the gravy is so thicky can be tried directly. Its a great dish to be enjoyed.

Peanut Masala Chat.

INGREDIENTS:
Peanuts (2 cups).
Chopped cucumber (1/2 cup).
Chopped onions (1/2 cup).
Chopped green chilies (2-3).
Finely chopped tomatoes (1/2 cup).
Lemon juice (1 Tsp).
Chat masala (1 Tsp)..
Salt to taste.
Coriander chopped.

PROCEDURE:
In a pan roast the peanuts golden brown, remove from pan and keep in a big bowl. Now add chopped cucumber, onions, tomatoes, green chilies, lemon juice, chat masala, salt and coriander and mix well and serve it as snacks with Tea or Coffee

Broccoli and Mushroom in Fenugreek leaves.

INGREDIENTS:
Broccoli neatly cut into small pieces (1 cup).
Mushroom neatly cut (1 cup).
Fenugreek leaves (3 cups).
Salt to taste. 
Tomatoes paste (1 ).
Green chilies.
Ginger paste (1/2 tsp).
oil for cooking (4 TBs).

PROCEDURE:
Heat oil in a pan and saute the groccoli in it, now add mushroom and saute it well, now add chopped fenugreek leaves and cook them by adding salt and gradually add tomatoes paste, ginger paste and cook well, cook till oil leaves the walls of pan and contents in the pan gets cooked well. As they are getting cooked add little amount of water so that contents don't burn up, add green chilies and saute well and off the flame. Check that the whole item should be gravy, saucy type. Serve it hot with naan, chapati or paratha and enjoy its greatness and goodness.

Capsicum-Coconut Chicken.

INGREDIENTS:
Chicken small cut pieces (500gms).
Capsicum finely cut (2 cups).
Grated coconut (1/2 cup).
Ginger-Garlic paste (1 TBs).
Curd (150gms).
Oil (2 TBs).
Salt to taste.
Red chilli powder, (1 Tsp), Garam masala powder (1 Tsp).
Green chillies (15-20).

PROCEDURE:
Heat oil in a pan and saute chicken, slowly add ginger-garlic paste, salt, red chili powder, garam masala powder, curd and saute well, now slowly add capsicum, green chillies, coconut and cook well, cook in closed so that chicken gets softer, if required add water check that contents of the pan don't burn up.
Now as chicken is cooked, and all contents gets mixed up well, dry out the excess water by boiling it, as its done off the flame, serve it with paratha, roti or poori. The aroma of capsicum and green chillies enhances greed to enjoy the dish.

Making Of Paneer at Home / How to make paneer at home.

Paneer is generally bought from the market before using it in dishes. We are going to prepare paneer at home in few simple steps.

INGREDIENTS:
Milk (1 litre).

Baking powder(a pinch of).
Maida (1/2 Tsp).
Lemon juice or Calcium lactate.

PROCEDURE:
Boil milk well, add lemon juice and stir well, you can see solid milk seperating from water.

We need to collect that solid part of milk my draining out excess water using strainer.
Once the solid milk is collected, allow it to cool, then knead it well with hands well so that no lumps are formed, add maida and baking powder and knead well till it becomes tender soft.

Now place the whole solid milk dough in a soft thin cotton cloth or muslin cloth tie it and make it a pouch like.

Now in a big vessel boil water, as the water starts boiling well, place the pouch inside the vessel of boiling water and boil the pouch for 2-3 minutes.

Remove the pouch from water and immediately unwind the mouth of pouch and you can see our contents bulged and paneer is done, its hot slowly turn it over a plate and our tender soft market like paneer is ready at home with no effort.
Dice the panner and use it it dishes.

Jolpai Chutney

Jolpai is Indian olive, it very tangy, pickles and chutney's are made out of it. Its mainly Bengali recipe, and sweet chutney is served post meal.

INGREDIENTS:

Jolpai / Indian Olive (500 gms).
Salt to taste.
Sugar (250 gms).
Oil (1 tsp).

PROCEDURE:
Cut the olives and pressure cook it for 1 whistle with little salt. Drain the water and keep the pulp.
Heat oil in a pan, add mustard seeds and allow them to pop, as they pop up add boiled olive pulp, saute them and add sugar and saute well, add about 1 cup of water and allow it to boil, boil it till sugar dissolves well and syrupy base is formed, check sweetness, if required add more sugar. Our sweet tangy Indian Olive chutney is ready to be served post meal and enjoyed.

Bhetki macher kalia / Bhetki fish gravy.

INGREDIENTS:
Onions (1/2 cup).

Fish pieces (4).
Salt to taste.
Ginger-Garlic paste (1 TBs).
Tomatoes grated (1 cup).
Coriander powder (1 Tsp).
Cumin seeds (1 Tsp).
Salt to taste.
Red chili powder (1 Tsp), Turmeric powder (2 Tsp).
Mustard oil.
Green chilies.

PROCEDURE:
Apply salt and 1 Tsp turmeric to fishes and fry them golden brown in heated oil and keep aside.
In the same oil add bay leaves and allow them to pop, fry onions golden brown in the same oil, add tomatoes, salt and cook till oil leaves the walls of pan, now in another bowl make a paste of coriander powder, cumin powder, turmeric powder, red chili powder, ginger-garlic paste with little water and add to pan.
Cook till oil leaves the walls of pan and now add about 1 1/2 cup of water and close the lid and allow it to boil, as it starts boiling well, add green chilies, fried fish pieces and allow it to boil in open for 2-4 minutes and off the flame.
Serve it with hot steamed white rice and enjoy its awesome taste.

Hariyali kebab......Herbal values

INGREDIENTS:
Chicken (500gms) cut like kebeb pieces.
Curd (2 Tbs).
Salt to taste. 
Green chilies (5).
Garam masala powder (1 TBs).
Coriander (1 bunch).
Fenugreek leaves (a bunch of).
Ginger (1 inch cube).
Garlic (8-10 pods).
Lemon juice(2 TBs).

PROCEDURE:
Grind coriander, fenugreek leaves, green chilies along with ginger and garlic to paste and keep aside.
Marinate chicken with above grounded paste, salt, lemon juice, garam masala powder,  curd by mixing well and placing in fridge for as long as possible, for minumum of 4 hours.
Preheat oven in 250 degrees for 20 minutes, meanwhile insert the chicken pieces in skewers and keep ready.
Place the skewers inside the oven and cook it for 10 minutes on one side, turn and cook for another 8 minutes.
Our hariyali kebab is ready to be served and enjoyed.

Fish Chop...... So simple and tasty

INGREDIENTS:
Salmon/ Rui  fish or Bhetki Fish (8-10) pieces or (500gms).
Salt to taste.
Ginger paste (1 TBs).

Garlic paste (1 Tsp).
Chopped green chilies (4-5).
Very finely chopped onions (2 TBs).
Finely chopped coriander (2 Tsp).
Black pepper powder.
Corn flour paste is made, enough to dip and cover the chop.
Broken roasted semolina.
Oil for frying.

PROCEDURE:
Boil the fishes with salt in pressure cooker for 1-2 whistles and drain the excess water and slowly remove the fish, slowly remove the throns from the fish and mash the flesh of the fish.
Add salt, pepper powder, ginger-garlic paste, green chilies, onions, coriander powder and mix well. Mix all the ingredients along with fish and dive into equal portions, form small small dumplings out of it, then give each dumplings egg type spherical shape, dip them in cornflour paste and then in broken semolina, semolina should be covered on all sides, repeat the same with all the chops and refrigerate them.
Now whenever its needed to be fried, heat oil in a pan, enough for deep frying and deep fry the chop golden brown  once oil is heated well. Serve it with sauce or spring onions and enjoy its great taste.

Meter chochori / Liver curry

INGREDIENTS:
Mutton liver (250gms).

Chopped onions(1 cup).
Chopped Tomatoes (1 cup).
Ginger-Garlic paste (1 Tsp).
Oil for cooking.
Curd (2 TBs).
Coriander powder (1 Tsp), Cumin powder (1 Tsp), Garam masala powder (1 Tsp).
Ghee (1 Tsp).
Turmeric powder (1 Tsp), Red chilli powder (1 Tsp), Salt to taste.

PROCEDURE:
Heat oil in a pressure cooker, saute onions golden brown, add all the ingredients, except ghee and saute well. add water about 1cup or 1 1/2 cup and close the lid, pressure cook it for 2 whistles and off the flame. Allow it cool ans slowly open the lid. Add ghee and if its very liquid then reduce the gravy by cooking it in open. Cook till gravy is reduced to our desired quantity. Off the flame and enjoy it with rice, roti, paratha or poori

Palak Paneer........Yummy Healthy

INGREDIENTS: 
Paneer (300gms). cut in small dices.
Spinach (2 bunches).
Fenugreek leaves (1/2 bunch).
Salt to taste.
Onion chopped (1).
Ginger paste (1 Tsp).
Garlic paste (1 Tsp).
Green chilies (4-5).
Tamarind paste (2 TBs)/ Tomatoes (1).
Red chili powder (1 Tsp).
Oil for cooking(2 TBs).

PROCEDURE:
Pressure cook spinach and fenugreek leaves together with 1/5th cup of water and little salt for a whistle and off the flame.
Remove from pressure cooker and grind to paste and keep aside.
Heat oil in a pan and saute finely chopped onions to golden brown, add ginger and garlic paste to it, now add tamarind paste and cook till oil leaves the walls of pan.
Now add leaves paste and saute well, add chili powder and salt if required, keep in mind salt is already added before while boiling.
Now add paneer dices and saute well, mix well and add green chilies stir well and off the flame.

/* Use  tamarind or lemon juice instead of tomatoes, as tomatoes with spinach can cause damage to kidneys.*/

Aloo r chop..........One of the Kolkata Street Foods

INGREDIENTS:
Boiled potates (6-8).

Salt to taste.
Ginger paste (1 TBs).
Dried red chili flakes (1 TBs).
Black salt / Rock salt.
Cumin powder (1 Tsp).
Besan /gram flour (2 cups).
Baking powder (1 Tsp).
Oil for frying.

PROCEDURE:
Mash potatoes with salt, ginger paste, chili flakes, cumin powder and mash well, check that no lumps are formed, now divide into small small dumplings, give them a round shape and flatten them in middle with fingers, similarly repeat with all dumplings and keep aside.
Heat oil in a pan.
Meanwhile in a deep bottomed bowl, mix besan, baking powder and salt, make a fine paste with water, consistency of paste should be too thick to too thin.
Now dip the mashed potato dumplings in the besan so that a full coating is formed, now fry them in heated oil, as you drop the chop, and fry them golden brown.
Sprinle some black salt over it and enjoy it, it also taste awesome with muri, puffed rice.

COCONUT-DHOKA / Narkel er Dhoka r dalna

INGREDIENTS:
Bengalgram / Cholar dal (1 cup) soaked for 4 hours.
Salt to taste. 
Sugar (1 Tsp).
Green chilies (4-5).
Ginger (2 inches -2).
Baking soda (1 Tsp).
Coconut (1 cup).
Turmeric powder(2 Tsp), Cumin powder (1 Tsp),
 Red chili powder(1 TBs), Garam masala powder(1 Tsp).
Tomatoes grated and pulp extracted (1 cup).
Bay leaves (2), Cumin seeds (1 Tsp).
Maida (1 Tsp).
Boiled baby potatoes (6-8).
Ginger paste (1 Tsp).
Hing / Asefotida (a pinch of).
Ghee (1 Tsp).
Oil (preferably mustard oil).

PROCEDURE:
Grind bengal gram, salt, green chilies, ginger, coconut, turmeric powder(1 Tsp), sugar to paste and keep aside.
Heat oil in a pan about (20-25)ml add hing and then add the paste, stir well, stir till paste is cooked well and spread it as thin coat on greased plate, one or two greased plates might be required.
Cut them in rhombus shape once they are cooled.
Now heat oil in a pan and fry the dhoka pieces golden brown.
Now remove excess oil and lets proceed further, by adding cumin seeds and bay leaves to the oil, as they pop up add tomatoes pulp and ginger paste and cook them till oil leaves the walls of pan, as oil starts leaving add boiled potatoes, cumin powder, chili powder, turmeric powder ans saute well, now add maida and saute well, check that no lumps are formed, now add desired amount of water for gravy and allow it to boil, as water boils well add fried dhoka pieces and boil for 2-4 minutes, add ghee, pinch of sugar and garam masala powder to it. Stir and off the flame. Serve it and enjoy.

Chicken Masala Roast

INGREDIENTS:
Chicken breast (500gms) cut into small pieces.

Salt to taste.
Ginger (2 cms cube) (2 cubes).
Garlic pods (10-15).
Red chili powder (2 TBs).
Coriander leaves (1 bunch).
Curd solid (2 TBs).
Mustard oil.
Lemon juice. 
Capsicum 1.

PROCEDURE:
Marinate chicken with salt, chili powder, lemon juice garam masala powder, mustard oil.
Grind ginger, garlic, capsicum, curd and chili powder to paste and add to marinated chicken.
Marinated the chicken for as long as possible from 4hrs - 30 hrs.

On marination

Preheat the oven for 250 degrees for 20 minutes and by then insert the chicken pieces into skewers and place them in oven heat them in 200 degrees for 10 minutes and turn to another side and heat it in 180 degrees for 10 minutes, if you find chicken has to be cooked more then heat in again for 3-5 minutes.

Now remove the skewers from oven and slowly remove them in serving bowl, sprinkle some chat masala over it, garnish with onion rings, coriander leaves and lemon juice.

Chicken Finger

INGREDIENTS:
Chicken Strips(10-15).

Yoghut (1 cup).
Garlic paste (2 Tsp).
Salt to taste.
Red chili powder.
Bread crumbs (1 cup).
Baking powder (a pinch of).
Cornflour powder.
Oil for frying.

PROCEDURE:
In a big bowl marinade chicken with yoghurt, garlic paste, salt, chili powder for 4-6 hours.
In another bowl mix throughly bread crumbs, cornflour, baking powder and keep aside
Now remove each marinated chicken strips and place in another bowl where breadcrumbs and cornflour mixture is prepared.
Check each chicken strips to be coated well.
Now heat enough oil in a pan and fry the strips golden brown, and remove it in absorbent paper.
Our chicken finger is ready for any party and to be served with sauce or mayonnaise 

Palak puri

INGREDIENTS:
Palak / Spinach (1 bunch of).

Salt to taste.
Cumin powder (1 Tsp).
Ginger 1inch cube chopped.
Green chilies (as per taste). (for kids avoid it).
Maida (1 cup).
Atta (1 cup).
Sugar (1/2 Tsp).
Oil.

PROCEDURE:
In pressure cooker add palak and salt and cook in open for a minute or two, automatically water emits from spinach, now add ginger, cumin powder, green chilies, sugar and close the lid and pressure cook it for one whistle, off the flame and remove the lid.
You will find spinach got cooked and reduce to little, now grind the content to paste and keep aside.
Now in a big bowl take maida and atta and mix them properly, now add the palak pulp little by little and mix it well, form a tight dough and wrap it up with dabbed cloth and keep aside for 20 minutes.
Now divide the dough to small small dumplings, and roll in on rolling pin, give it a shape or a circle flattened.
Heat oil in a pan enough to fry the pooris.
Now as the oil is done, fry the pooris, our fluffy fluffy, healthy palak puri is done, and ready to be enjoyed in breakfast or dinner.
Even kids would love it.