Recipe – Mixed vegetable Paratha

(This is a perfect and healthy recipe for those who do not like eating vegetables)

Ingredients: 1.5 Cup Wheat flour, ¼ cup shredded carrot, 1/4 cup finely chopped capsicum,

2 tbsp finely chopped spring onion, 1/2 cup finely chopped cabbage, 2 tbsp finely chopped fenugreek leaves, 1 tsp crushed ginger-garlic,1/2 tsp turmeric powder,1/4 cup boiled and mashed green peas,1tbsp finely chopped coriander leaves,1 chopped green Chili, ¼ tsp garam masala powder, 1tsp coriander powder, ½ tsp red chili mirchi powder, Oil to sprinkle on paratha, Salt to taste.

Preparation:

-Heat 1tsp oil in a non-stick pan. Add Carrot, cabbage, capsicum, spring onion, fenugreek leaves and crushed ginger-garlic.

-Sprinkle salt and turmeric powder and sauté for 3-4 minutes or until vegetables are tender over low flame.  Add mashed green peas.

-Mix well and turn off the heat.  Cool the mixed vegetables for 5-7 minutes.

-Take 1 cup wheat flour, 1-tsp oil and salt in a bowl.  Add vegetable mixture, chopped coriander leaves, chopped green chili, red chili powder, garam masala powder and coriander powder.  Mix these properly.

-Kneed until smooth by adding small amount of water.  Grease its surface with little oil, cover and let rest for 7-10 minutes.

-Divide the dough into 8 equal parts and mold them into a small ball.  Take ½ of dry wheat flour in plate for dusting.  Take one dough ball; flatten it like petty and dust dry wheat flour over it.  Roll out the paratha.

-Place the paratha on hot Tava and cook over medium flame. Apply some oil around edges and spread over the paratha.  Flip it and reduce the fame to low. Cook until golden brown on both sides.

-Follow same process for remaining dough balls and enjoy delicious vegetable parathas with Mint Chutney or sauce.

-This is a perfect breakfast, brunch and can be enjoyed with evening tea.

pic courtesy:http://www.madhurasrecipe.com/media/mixed_veg_paratha_1.jpg

Yasai Tameh

Ingredients:

-Seasonal vegetables -200 gm

-Japanese soy sauce -40 ml

-Dossinomoto-3gm

-Chinese cabbage and bock choi -12gm

-Sake sauce-2 ml

-Olive oil -1tbsp

-Dark soy sauce: 2ml

Recipe:

-Ready all the ingredients and sauté all vegetables in 5 ml oil. Add Soy sauce.

-Add Dossinomoto sake dark soy sauce and stir fry.

-Serve hot.  You may add scallion to this dish as well.

pic courtesy: http://www.wagamama.com/~/media/WagamamaGlobal/Food/Main/kare-yasai-itame.png?h=428&la=en-GB&w=558

Awadhi Gosht Biryani – Recipe

(It’s delicious Awadhi variant of Biryani)
Ingredients:

Mutton – 1 Kg

Rice Basmati -1/2 gm

Onions-50 gm

Ghee Desi-200 gm

Cloves -10 gm

Cinnamon sticks -10gm

Bay leaf -10 gm

Green Cardamom -10 gm

Cream-10gm

Beaten curd-250 gm

Salt to taste

Yellow chili powder-10gm

Mace cardamom powder: 15 gm

Ginger garlic paste: 50gm

Rose water -5ml

Keyda water (screwpine) -5ml

Sweet ittar -2 drops

Slit green chillies-25 gm

Mint leaves -50gm

Ginger julienne-50 gm

Royal cumin seeds-50gm

Lemon Juice-25 ml

Water -1/2 Liter

Whole wheat flour dough (for lining the lid) -100 gm

Preparation:

1) Cooking of Mutton: 

Heat Ghee in a copper Vessel (Lagan) and add the whole spices.  When they crackle add the mutton pieces and sauté.  Add salt to the mutton pieces.  Add ginger Garlic paste and brown onions and sauté again for a while.  Add beaten curd and heat till the oil separates.  Now put yellow Chili powder and mace – cardamom powder.  Add water and cook the Biryani mutton.

2) Boiling Rice:

Wash, soak rice for 10 minutes.  Boil water in a pan and add the whole spices, salt and lemon juice.  Add the rice and cook till 2/3^rd done.

3) Cooking on Dum:

Layer the cooked mutton with the boiled rice.   Add a mixture of ghee and cream.  Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.  Line the lid with dough and seal the vessel.  Put the vessel on an iron griddle and cook for 15 minutes.

 pic courtesy:http://media-cache-ak0.pinimg.com/736x/39/c2/f1/39c2f18f98459a17b48d8336b5db0275.jpg

Lasagna with meat sauce: Recipe

(It’s mouthwatering non veg. recipe for meat lovers)

Ingredients:

1. Ground mutton: 500 gm

2. Bulk Pork sausage – 125gm

3. Tomato sauce: 20 gm

4. Minced garlic cloves- 2tsp

5. Italian seasoning-tsp

6. Salt -1tsp

7. Pepper ½ tsp

8. Eggs-03

9. Fresh parsley minced 3tbsp

10. Curd (Cottage cheese) -3 cups

11. Ricotta Cheese – 20 gm

12. Grated parmesan cheese – ½ cup

13. Lasagna noodles (Cooked and drained)-10

14. Sliced provolone cheese-06

15. Shredded mozzarella cheese -3 cups

Preparation:

-In a skillet, cook mutton and sausage over medium heat until no longer pink; drain;

-Add next seven ingredients. Simmer, uncovered for 1 hour, stirring occasionally

-Combine the eggs, parsley, cottage cheese, ricotta and parmesan in a bow.

-Spread One cup of meat sauce in an ungreased 13x9x2 in backing dish.  Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzarella, three noodles, c ups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzarella

-Top with remaining noodles, meat sauce and mozzarella.

- Cover and bake at 3785 degree F for 50 minutes.  Uncover; bake 20 minutes longer.

-Let it stand for 20 minutes before cutting.

 pic courtesy:http://www.campbellskitchen.com/recipeimages/beef-mushroom-lasagna-large-60207.jpg

Kalimirch Chicken –Recipe

(In creamy sauce flavored black pepper, it is a delicious chicken recipe)

Ingredients:

Chicken breast- ½ Kg

Ginger (Paste)-2 tbsp

Garlic paste – 2 tbsp

Pepper corns (Crushed -3tsp

Coriander leaves (finely chopped) -1/4 cup

Fresh cream -200 ml

Oil-1 cup

Lemon Juice -2tsp

Salt to taste

Preparation:

-Cut the chicken breast into 1” cubes. Marinate the pieces with the lemon juice, pepper corns, ginger paste and garlic paste for 30 minutes. 

-Baste with oil and grill for 3-4 minute.  Turn and baste again and grill for 2 minutes. 

-Collect the dripping juices in a try placed underneath.  Put the chicken in a pan with the collected juices and the cream and cook with the cream for 3-4 minutes.

-Garnish with chopped coriander and serve hot.

piccourtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY_wEsviR21-98rOW-zMD8eyTIA4OPppg_O_I2DqyElWrvfO4soTEHWJks6l4UKcXA8rxK8qVTFAhQKvKi9XnG7fwcGx1mP8gVtI7xik-mi9m94p9Z0kePkB2fvRHcs0QQ_Pqu76SfNQ/s1600/CIMG8230.JPG

Prawn Malai Curry – Recipe

(This delicious recipe is Bengali delicacy)

Ingredients:

Prawn: 1Kg

Oil-150 gm

Medium size Onion: 4

Cinnamon stick: 02

Cloves: 04

Cardamom: 06

Cumin (Whole):1/2 tbsp

Ginger Paste: 2tbsp

Cumin paste: 02 tbsp

Cumin powder: 2 tbsp

Kashmiri Chili Powder::1tbsp

Turmeric Powder: ½ tsp

Sugar 1tsp

Garam Masala: 1tsp

Coconut Milk: 02 cups

Ghee 2tsp

Coriander leaves (for garnishing) 50gms

Basmati Rice: 500 gm

Gondhoraaj Lebu: 1 with leaves

Salt to taste

RECIPE:

For Chingrir Malaikari

-Wash the prawns with warm salted water and marinate with ¼ tsp of turmeric powder and ¼ tsp of salt along with a pinch of onion, ginger and cumin flakes.

-Prepare a paste of onion and ginger in a mixer.

-Head Ghee in a Kadhai or pan and fry the prawns till they turn golden brown.  Keep them aside in a bowl.

-Add cinnamon, cardamom, cloves and bay leaves to the oil.  Add the paste of onion and ginger and fry it on medium flame for 4-5 minutes

-Add turmeric powder, Kashmiri chili powder, salt and garam Masala. Add coconut milk and ½ of water and bring it to boil.  Add sliced green chilies and add them to the gravy along with the fried prawns.

-Allow to cook for 5-6minutes.

-Garnish with coriander leaves and add some coconut flakes.  The dish is ready to serve.

For Gondhoraaj Rice:

-Soak the Basmati Rice for half an hour in water and keep aside.  Put water in a pan as per requirement and bring it to boil.

-Adda pinch of salt, one spoon Gondhoraaj juice, one small piece of Gondhoraaj skin, two Gondhoraaj leaves and one spoon of ghee to the boiling water and add the soaked rice.  Serve the rice with Malaikari.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfeTDZbA68sWnVL389nN9r8rdm54mM_ozY9bD5qx42jZLT5rSZIbFU6VVASVgZW1pbaqaG9CjoBdNQoil7BX-TErQTOCLkLk57jldJMfeF_UUaW2e9x5lKqklWR5iIrzZJvUDAbayVmQ/s400/chingri-malai-curry.jpg

Konkani Egg curry: Recipe

(This egg delicacy is something different)

Ingredients:

Eggs-04

Finely chopped Onion-1/2 Cup

Blenched and skin removed medium sized Tomatoes -3-4

Chopped Ginger-1tsp

Chopped Garic-1tsp

Red Chili powder-1tsp

Curry leaves-4-5

Mustard seeds-1tsp

Coriander leaves -4-5

Oil -1 tbsp

Salt to taste

Garam Masala-1tsp

Coriander seeds -1tsp

Cumin seeds-1tsp

Poppy seeds-1tsp

Cloves -3-4

Cinnamon -1stick

Recipe:

-Heat the oil and add mustard seeds. When they start popping, add curry leaves. 

-Add ginger, Garlic, onions.  Add half of the spice powder, salt Chili powder.

-Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste.

-Add half cup of water and cook for a minute.

- Break the eggs and add it to the curry.

-Add the remaining spice powder, close the lid and let it be. 

-Add chopped coriander leaves and serve hot with chapatti.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqALqPo4DPSldRokRhj4Yy1uODGiK67nI2eY0HNioB7CeUp8flMFvQOpSUshYX3DevZZl2OdwGqxXHpy9dlvGX4iK5wHp3GeT3MA1fWwxwXhQtiogvOeeNA3inxZzjuHDwbETYGTyDlS6b/s200/Anda+Malpua+006.jpg

Jeera Kaju Rice – Recipe

(Jeera rice is in itself a mouth-water dish but adding Cashew (Kaju) to it entirely changes its flavour.  Please try)

Ingredients:

Rice (Basmati) -2 cups

Ginger-Garlic paste-1tbsp

Tamarind (Imli) paste -1tbsp

Onion-1

Black salt (to taste)

Ghee/Butter or cooking oil, as per choice

Cashew nuts-100 gm

Cloves-2

Cardamom pods-2

Jeera-2Tbsp

Cashew nut paste-5tbsp

Preparation:

-Clean the rice soak in water. Wait for 20 minutes’

-Meanwhile heat oil/butter ghee in a different pan. Add Jeera to it and keep the gas on low flame.

-Add sliced onion and add tamarind, ginger and garlic paste, Keep frying for some time. Then add cashew paste.

-After it is done, add dry cloves and cardamom pods.  Fry it for a minute.  Also add salt in a quantity that it’s sufficient for the rice as well.

-Add water and mix it well.  Bring it to boil and then close the lid of the pan and wait for the water to dry.

-While the rice is being cooked take butter in a small pan and heat it.  Soon add cashew nuts to it and fry it.  Wait till it turns light golden.

-Take out the fully done rice in a bowl and garnish it with fried cashew nuts.

 pic courtesy:http://cdn2.foodviva.com/static-content/food-images/rice-recipes/jeera-rice-recipe/jeera-rice-recipe.jpg

Lemon Fish steamed - Recipe

(It is easy to cook, delicious starter)

Ingredients

-Finely chopped big onion-1

-Finely chopped ginger-2 tbsp

-Finely chopped garlic-1tbsp

-Cumin powder-2tbsp

-Cinnamon-1stick

-Chopped de-seeded green chilies,

-Chopped coriander,

-Lemon juice-2 cup

-Fish (of choice) – 4-5 pieces

-Salt to taste

Preparation:

-Clean fish, squeeze the lemon juice over it, sprinkle salt and marinate for one hour.

-Pour one tbsp of olive oil in a non-stick pan. After the oil is hot, add the chopped onion and chilies, fry them well.

-Add ginger and garlic pieces

-Put the fish, cover and let it cook in the steam.

-After 10 minutes, add cumin powder

-Saute them and cove the lid of the pan

-After some time fish will release some water, cook the fish in that.

-Once the fish looks half cooked, add half cup water with salt.

-Grate very little amount of the lemon skin and add to the gravy with the stick of cinnamon. Do not add to much lemon skin, will make the gravy sour.  Close the lid of the pan and let the fish cook properly.

-After 10 minutes, add chopped coriander, let the gravy come to boil and turn off the flame.

-Serve hot with rice or chapattis.

 pic courtesy:http://munchministry.com/wp-content/uploads/2014/06/Steamed-Fish-in-Lemon-Fish-Sauce.jpg

Nadir Yakhni - Recipe

(It’s a Kashimir delicacy and integral part of the Waazwan)

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 04

Ingredients (for Lotus Stem)

- Lotus Stem cut and cleaned-200 gm

-Hot water-500 ml

-Black Cardmom-1 big

-Cinnamon-1stick

-Small green cardmom-02

-Ginger powder-1/4 tsp

-Fennel-1/2 Tsp

-Curd-1 big cup

-Small stick Cinnamon-1

-Anise seed-1/4 Tsp

-Dried crushed Mini leaves-1/4 tsp

Salt to taste

Water-1/4 Cup

Ghee-2 tbsp

Preparation:

-Boil the cut and cleaned lotus stem with black and green cardamom, cinnamon, ginger power and fennel. Cook till tender

-In another pan heat curd on low flame whisking continuously to stop the curd from splitting.

-Add the cinnamon, anise seed, dried mint, salt and water.

-Add the cooked lotus stem to the curd mixture and cook for 05 minutes with little water.

-Heat ghee in a separate pan and when hot pour into the curd mixture covering it with a lid immediately.

-Garnish with coriander leaves and serve with chapatti.

 pic courtesy:http://www.tastyduniya.com/wp-content/uploads/2014/02/20140214_172626.jpg

Goli Kebabs- Recipe

(Mutton balls stuffed with apricots and almonds)

Ingredients:

Mutton Mince: 500 gm

Garlic & Cloves

Ginger 1” split

Bengal gram-100 gm

Pepper powder: 1tsp

Cloves: 5

Black cardamom-02

Whole red chillies: 5

Cinnamon -1”

Garam Masala-1tsp

Dried apricots: 15

Almonds: 15

Poppy seeds: 5 tbsp

Roasted gram flour-50 gm

Salt to taste

Oil to deep fry

Preparation:

-Slit the apricot and carefully remove the stone, taking care not to break the apricot.

-Soak the apricots and the almonds in warm water.

-Clean the mince meat. Scrape and chop the ginger.

-Wash the Bengal gram dal well and drain out the water.

-Put the mince meat, ginger, garlic, dal, red chilies, pepper corns, black cardamom and cinnamon stick in heavy bottom pan with ½ liter water and salt.  Cover and cook till the dal is done.

-Uncover and cook till the water evaporates.  Remove from fire and allow cooling.  Grind to a fine paste leaving no grains in the paste at all. Mix in the garam masala, salt and the roasted gram flour.  Divide the mixture into 15 parts. Peel the almonds.  Place one almond inside an apricot.  Take one part of the mince mix and stuff the stuffed apricot in the mince and shape into a firm ball. Make all 15 mince balls and roll in poppy seeds to cover well. Head in oil and fry the ‘Goli Kebabs’ in batches.

-Always add the goli kebabs in hot oil and then reduce the heat. Fry till the poppy seeds turn golden.

-Remove from fire and serve hot with mint chutney

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLfqSohyphenhyphenAkJxIarDXhdtOG2YscgxQn5qZ7LzVqt2CV-x2TLTgopKWZbyvpkmFsvtRYTkA1df2Ypo2MuXCsUg58bwbJGtOAzKhZ0j1way771NZ6FuMD-mc3UNc1wxYmid8MbbtCYUrd6Nw/s1600/IMG_3798-001.JPG

Mixed Black lintels (Punjabi style) - recipe

Preparation time: 15 minutes

Cooking time: 1 hour

Serves: 5

Ingredients:

Split black lintels (Soaked) 150 gm

Husked split Bengal gram (Chana dal) -100 gm

Garlic-ginger paste – 1tbsp

Hung yoghurt – 2 tbsp

Pulped tomato-10 tbsp

Finely chopped onion-1 small

Salt- 1 tsp

Red chili powder-1tsp

Garam Masala- ½ tsp

Oil – 1tbsp

Water -500 ml

Finely chopped coriander leaves-1 tbsp

How to prepare:

-Clean the pulses well. Add water, salt and garlic-ginger paste.  Cook in pressure cooker for about 40 minutes or till the pulses are cooked or simmer the mixture for 1.5 hours, adding water occasionally.

-Mash the pulses and leave on low heat.
-Add the beaten yogurt and cook for 3-4 minutes

-Heat the oil and add the onions.  Saute the onions till golden.  Add the red chili powder and tomato pulp.   Cook till the tomatoes are thoroughly cooked.

-Add the onion tomato paste to the dal and simmer for a few minutes.

-Garnish with coriander leaves and garam masala.  You may also add some cream and some chili flakes to garnish.

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 pic courtesy:http://2.bp.blogspot.com/-VqiNVrv1TKw/TdpbSrzwepI/AAAAAAAABLw/O2oARKm5eOw/s1600/2011-05-17+19_41_36.jpg

Crab Curry- Recipe

(It’s really mouth-watering)

Ingredients:

3-4 -Raw crabs

4-Potatoes

2-Onions (finely chopped)

2tbsp-turmeric paste

2tbsp-chili paste

1 tbsp- ginger paste

1 tbsp-garlic paste

Bay leaves,

½ tbsp Garam masala,

Oil

2tbsp- ghee

Salt to taste

Preparation:

Clean the Crabs well and remove the hard shell.  Mix turmeric, salt and fry, before keeping aside.

In the same pan, fry the potatoes and keep aside.

In pan heat ghee, add bay leaves and garam masala.  Stir and fry for a few seconds, add onions and stir.

Add all the pastes, salt and cook until the colour changes.  Mix a little water fry and add two cups of water.  Cover on simmer until potatoes get cooked. Garnish with chopped coriander leaves and serve hot.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGoDUOFbgR5PstOQT0_RNCMPJbE7-Z_yJ53P8S7EFvPJSl17hYS7S68WKDxxuzvAKxYZjzrhnFtvoRTvfDW6iNNxUiNv3y6jr0IH6zQFkU5BhE1SRd4Ronym6ZgWhA8d3AbDtjqrVxnU-/s1600/crab+Panang+by+Elra%2527s+Cooking.jpg

Milk fish curry: Recipe.

(Fish lovers must try this recipe)

Ingredients

¼ tbsp kalonji/Nigella seeds

3 to 4 green chilies

1/2 tsp Turmeric powder

Salt to taste

Mustard oil

1 cup milk

Chopped coriander eaves

Rohu/Tilapia Fillet/Hilsa – of your choice

Preparation:

-Clean the fish fillets.  Rub the fillets with turmeric and salt and keep aside

-Pour mustard oil in a Kadhai and fry the fish fillets on both sides, till they turn brown.

-Heat 3 tbsp of mustard oil and temper it with ¼ tbsp Kalonji/Nigella seeds.

-Gash the green chilles and add them to the oil

-In another container mix the milk with ¼ tbsp of turmeric and mix it well till the colour turns golden yellow.

-Add the milk to the pan and let it simmer till it comes to boil.  Be careful, as the foam might spill.

-Add one cup water and salt to taste

-Let the gravy simmer on medium flame for a while.

-Garnish it with fresh chopped coriander leaves.

-Let the gravy soak up its flavour.  Put a few drops of mustard oil to jazz up if you wish to.

-Serve with rice.

pic courtesy:http://cdn.awesomecuisine.com/content_images/1/Fish_Curry_with_Coconut_Milk.jpg 

Nargisi Kofta- Recipe

(Hard boiled eggs with mince coating in a curry sauce it’s really delicious)

Preparation time: 30 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

Keema (mince): 250gm

Eggs: 4

Ginger: 15gm

Garlic: 15 gm

Roaster gram flour: 60 gm

Red chili powder: 1 tsp

Poppy seeds: 5 gm

Salt to taste

Curd: 250 gm

Ghee: 2 tbsp

Black Cardm0m: 4

Cloves: 3

Black pepper powder: ½ tsp

Cumin seeds: ½ tbsp

Kewra Jal: 2 tsp

Medium onions: 2

Cashew paste: 1tsp

Oil for deep fry

Preparation:

Hard boil the eggs. Remove the shell and keep aside.  Grind the Ginger and garlic to a smooth paste.  Roast cumin, poppy seeds, clovers, cardamoms lightly.  Slice one onion fine and fry to a golden brown.  Grind to a smooth paste with the curd.  Grind the remaining onions and masalas separately.

Mix half of the ginger garlic paste and half the ground masalas to the mince meat.  Mix in the gram flour, salt, pepper and mix well.  Divide the mince mix into 4 equal parts.  Please one age in one portion of the Keema and shape to cover the egg completely. Deep fry the Koftas and set aside.

Heat the Ghee; add the onion paste, ginger garlic paste, red chili powder, remaining ground masalas and salt.  Fry till oil separate from the masala.  Add the curd, cashew paste and sauté again over low flame till well cooked and the ghee separates from the masala.  Add the Kewra Jal and remove.  Remove in a shallow dish.  Have the Koftas lengthwise and place on a bed of masala and serve hot.

 pic courtesy:http://sarwatsfamilykitchen.files.wordpress.com/2012/06/nargisi-kofta.jpg

Enjoy Hilsa delight ,says Paoli - Recipe

There is a saying in Bengali, “Je randhe, se chul o bandhe,” i.e. who cooks, can do other things with equal ease.  This saying exactly fits to Paoli, who is not only a good cook but also a talented actress.

“Cooking is an art that you keep an experimenting and innovating.  It’s my greatest stress-buster.  I love to spend hours in the kitchen cooking delicious dishes for my family and friends. Nothing gives me more happiness than seeing that twinkle in their eyes after they have tasted the dishes, Paoli said, adding that it’s a family tradition to have a simple lunch on Nabami. 

 “The whole family meets up at my membabari on Nabami for lunch.  And since it’s a get-together, the stress is on adda, not food.  Hence, the menu is simple and easy-to-cook- Ilish macher jhol with rice, vegetables and raita. The Jhol is my great grandmother’s recipe and takes just 15 minutes to make.  It has remained the same for good knows how many years! After didun and ma, the onus of cooking is on me now.  After lunch, we have a long adda and set out in the evening to hop pandals.  This usually lasts the whole night.  Early on Dashami morning, we visit Dakshineshwar.”

Ingredients:

Hilsa (Ilish): 4-6 pieces

Mustard Oil: 4 tbsp

Nigella (Kalo jeera):1/2 tsp

Green chili: 3

Turmeric Powder:  1.5 tsp

Salt to taste

Equal portions of raw banana (Kancha Kola), Pumpkin, brinjal and cut drum sticks.

Preparation:

Wash the fish well, put in a bowl and marinate with 1 tsp turmeric powder and sale.  Slice the Kancha Kola, pumpkin, brinjals; drum stick, and other veggies (optional) into approximately 2-inch-long pieces.  Heat the oil, sauté the fish and keep aside.  Put the cut veggies into a pan and toss for minutes, add the Kalo jeera and fry.   Mix turmeric powder in two tablespoons of water and keep ready.  As the jeera seeds start popping, pour in the turmeric paste and add the chilies (slit them if you like to curry to be hot), and pour in one-and-a-half, gently add the fried Hilsa and cook for two more minutes.  Serve with rice.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTfvcW60sJkKuRgSyMxlIioDKfa7wJ0Q-GCZiSvwClHzDSyqKDqmnxRWAPl55ZvRQBihZ_JrE8fRePEGKmrV94_Ob902ev39asU0htaC-BBGTFGYaZT6dgPPz6miqw4sR05XTkJMSv8eV/s1600/017+(3).JPG

Recipe: Mutton Stew

(There is nothing like home made mutton stew when you are in a mood for something nourishing and hot.   It is simple and easy to prepare)

Ingredients:

1 Kg – Fresh mutton

4 Chopped onions

1 tbsp finely chopped garlic

-2 Bari Ilaichi

-2 Cinnamon stick

8-10 Peppercorns

2-3 Bay leaves

2 tbsp- Ghee

Salt to taste

How to prepare:

Wash the mutton properly and put it in a Pressure Cooker, with all the ingredients except ghee.

Add one and a half glass of water, put the lid and pressure cook on slow flame for 12 minutes.  Put off the Gas and open the Cooker when it cools down.  Check if the mutton is done and the onions have turned in thick paste, clinging to the mutton with gay abundance. If extra water released by the mutton, let it evaporate on slow flame.  Add pure ghee just before serving and enjoy the exotic aroma and amazing taste.

pic courtesy:http://www.espicycooking.com/files/image/Mutton-stew(1).jpg

Phalahari Kadhai Paneer – Recipe

(Cottage Cheese (Paneer) cubes cooked in rich tomato gravy, a Phalahari dish)

Cooking time: 20 minutes

Preparation time: 20 minutes

To serve: 4

Ingredients:

Paneer -250 gm

Tomato Puree – 200 gm

Cloves -4

Cinnamon stick -1”

 Green cardamom-2-3

Cumin seed -2-3

Pepper corns-3tsp

Tomatoes- 2

Ginger paste-1 tsp

Ginger juliennes-1 tbsp

Green chiies-3

Desi Ghee- 2 tbsp

Rock salt

Recipe: Cut the Paneer into 1” cubes.  Cut each tomato into 8 parts and deseed.  Slit the green chilies. Dry roast the cloves, Cinnamon stick, Cumin seeds, pepper corns and cardamoms. Remove from pan and allow cooling slightly.  Coarsely grind the spices.  Heat the ghee and add the ginger paste.  Saute it and add tomato puree.  Add half the ground spices and 1 cup of water and let it boil.  Add Paneer cubes and allow simmering for 5-6 minutes.  Add tomatoes and simmer for 2-3 minutes.  Add the ginger juliennes, remaining ground spices, slit green chilies.  Season with rock salt and serve hot.

pic courtesy:http://im.rediff.com/getahead/2013/apr/11recipe-phalhari-kadhai.jpg