Recipe: Bhapa Ilish

Ingredients:

-200 gm Ilish

-50 gm Mustard paste

-25 ml mustard oil

-1 tsp green chili paste

-2 pcs whole green chilis

-¼ tsp Black Cumin

-5gm Turmeric powder

Salt to taste

Method:

1. Take a bowl and mix together mustered paste, green chili paste, black cumin, mustered oil and salt.

2. Marinate the Ilish for 30 minutes in this mixture and then place the marinated fish in a closed container before putting it on boiling water.

3. Allow the fish to be cooked in steak for 20-25 minutes

4. Serve hot with steam rice.

 pic courtesy:http://4.bp.blogspot.com/-ehjsUnr0yyM/UeLNjiFmq8I/AAAAAAAADko/ZerytjRx3fU/s1600/DSC05655.JPG

Gulab Jamun: Recipe

(It is delicious sweet dish)

Preparation Time: 20 minutes

Cooking time: 30 minutes

Quantity: 16 pieces.

Ingredients:

Milk Fudge (Khoya) - 1.5 cup

Grated cottage cheese: 1/4 cup

Soda bicarbonate 1/4 tsp

Maida (Refined flour)-3 tbsp

Green Cardamom powder-1/4 tsp

Sugar-2 cups

Water-2 cups

Ghee or refined oil to fry

Preparation:

-Grate Khoya and mash cottage cheese.  Mix the two along with soda bicarbonate, refined flour, and green cardamom powder and knead well together to make soft dough

-Divide into sixteen equal portions and shape into balls.

-Prepare sugar syrup with sugar and two cups of water.  Clear the syrup by removing the scum, if any.

-Heat ghee/oil in a pan. The oil should be enough to immense the ball well. Deep fry all the balls and on low heat till golden brown in colour.  Drin and set aside for 3-4 minutes.  Soak in the hot sugar syrup for at least half an hour before serving.

pic courtesy:http://www.indiamarks.com/wp-content/uploads/recipe_of_gulab-jamun.jpg

Curd Soup: Recipe

(It’s a tasty started as well as good for health)

The curd can be used in so many ways.  Curd soup is one of them.  Besides being a good started it is good for health.  It is digestive and can be used with spicy food to neutralize spicy effect of food. It prevents blood pressure to go up, boosts immunity and prevent teeth from decay.

Ingredients:

One finely chopped onion

Finely chopped stem curry leaves

One tsp mustard seeds

Two cups of curd

1.5 cup water

Two tbsp vegetable oil

Salt and black pepper to taste

Recipe:

-Mix and curd in a bow. 

-Heat the oil in a pan, Add mustard seeds and allow spluttering.

-Add curry leaves, onions and fry

-Add water, salt and black pepper and boil.

-Add the curd and stir continuously.

-Take off from heat after the first boil and serve hot.

pic courtesy:http://st1.thehealthsite.com/wp-content/uploads/2013/11/curd-shorba.jpg

Recipe: Dal Katchori

(Puffed fried breads with black lentil stuffing)

Preparation time: 40 minutes

Cooking time: 20-25 minutes

Serves: 4

Recipe Ingredients:

-1 Cup husked Black Gram split lentils (dhuli urad dal)

-3 Cups refined flour

-4 tbsp Clarified butter+ oil to deep fry

A pinch of asafetida

-2green Chilies (chopped)

-1 inch piece of Ginger (Chopped)

-1 tsp Raw Mango Powder

-1 tsp Garam Masala

-1 tsp Cumin seeds (Coarsely powdered)

½ tsp Red Chili powder

-1 tsp Coriander Powder

Salt to taste

 Recipe Method:

-Wash the lentils well and soak in three cups of water for three to four hours.  Drain and grind coarsely.

- Heat tablespoons of oil in a frying pan, add asafetida, green chilies, ginger, Garam Masala, Mango powder, red chili powder, coriander powder and cumin seeds. Mix well and add salt to taste.

-Add ground lentils. Mix and continue to sauté for two to three minutes till mixture is dry. Remove from heat and divide into 12-16 portions.

-Rub in the clarified butter and salt to taste into the flour.  Knead into a stiff dough using water as required.

-Divide dough into 12-16 portions and roll into small balls.   Flatten slightly and stuff portion of the mixture.  Shape into a ball and roll out into three-inch discs so that they are thinner around the edges and thicker in the center.

-Head sufficient oil in the pan.  When moderately hot, add a few Katchori.  Continue to fry on low heat, turning Katchori once or twice till crisp and golden.  Drain onto an absorbent kitchen paper.

Serve hot with any pickle, chutney or sauce of your choice.

 pic courtesy:http://i349.photobucket.com/albums/q371/d-k-photos/khasta-kachori-recipe31.jpg

Recipe: Handi Paneer

(It is a veg. delight)

Ingredients:

-3 fine chopped onions

-Ginger

-1/2 tsp Haldi (turmeric)

-1/2 tsp Chili powder

-1/2 tsp garam masala

-1 finely chopped tomato

-200 gram Malai Paneer

-1/2 cup beaten curd.

-2green chili pieces

-Tomato 2nos.

Method: Stir fry the onions and reduce the flame.  Add two pieces of grated ginger, Haldi, Chili powder, garam masala and mix well. Add the tomato and green chili and cook at low flame for about 10 minutes.  Add half cup beaten curd and cook till dry, before adding salt.  Add half cup water and boil.

Mix in Malai paneer and chopped coriander, cook till the masala dries.  Add pepper and remove from the flame.  The dish is ready to serve.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsYl02tz4xYUf1litSmpxTdwlwL-dn6FbrUaVCg8pWzTVJQoIB_ml8ds5b3ahorOrr0MthJFQjAmtZWGgdycbxsuqGSfgU1fAPEWC6kUnUshOKIVlisPgX8x9xHceuKGFIbUuLPwqezg/s400/paneer.JPG

Mustard yogurt Chicken.

(It takes a while to cook, but is worth the effort)

Ingredients

-Chicken cut into pieces

-One tsp turmeric

You should also taste Chicken Kadhai

-One Lime

-Two tsp Salt

-One cup mustard

-One and a half tsp red chili powder

-1/3 cup oil

½ cup grated ginger and garlic

4 Green chilies, minced

-One onion very finely chopped

-1/3 cup mixed whole garam masala

-1 tbsp cumin

-coriander powder

-One Cup Yogurt

You should also taste Chicken masala (no butter)

Method of Preparation:

1. Mix the Chicken with the Salt, turmeric, lime, chili powder and mustard and set aside for at least one hour.

2. Heat the oil and add the ginger and garlic and onion and sauté for five to seven minutes

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3. Add in the whole garam masala, cumin-coriander powder with the chicken

4. On medium heat, keep cooking the chicken till all the water has evaporated and the chicken is well brown.  This takes a good half an hour, but is worth the effort.

5. Add in the yogurt with one cup of water and simmer for 20 minutes and serve hot with rice.

 pic courtesy:http://farm4.static.flickr.com/3433/3213700378_7b31a1c2d5.jpg?v=0

Recipe: Masala Omelette

(Masala omelette is an all time favorite.  The easiest dish to prepare on the go, you can fluff it up and add a variety of toppings, like mushrooms, capsicum, cheese and boiled potatoes).

Ingredients:

 -4 eggs

-4 onions, finely chopped

-2 green chilies, finely chopped

-2 tbsp milk

-4 tbsp capsicum, finely chopped

-4 tbs tomatoes, finely chopped

-Salt to taste

-1/4   tsp black pepper powder

-1/4   tsp turmeric powder

A few coriander leaves, finely chopped

2 tbsp olive oil (or butter)

Method:

-Beat the eggs till frothy (the more you beat the egg the fluffier it will come out to be). Add the rest of the ingredient except the oil and whisk well.

-Drizzle oil in a pan, allow it to heat up. Once hot, reduce flame, add half of the egg mixture and swirl it around the pan.  Cook on low to medium flame till the sides are cooked and the underside is slightly browned.

-Slowly flip over and cook the other side.

-Slide the omelette on to the plate and serve with bread or buns.

 pic courtesy:http://toastedspecial.files.wordpress.com/2009/07/masala_omelette_1.jpg