Thursday, March 31, 2011

Kadhai Paneer

Ingredients:
250 gms Cottage Cheese (Paneer)
3 Capsicum
4 Onion
4 Tomato
1 " long piece Ginger
1 tsp Red Chili Powder
2 Bay Leaf (Tej Patta)
4 Cloves
1 piece Cinnamon /dalchini
4 tblsp Oil 



    Steps:
  •  

    • Cut cottage cheese, capsicum in long pieces
     Grind onion, tomato, ginger, salt, red chili powder Mince cloves and cinnamon
    Heat clarified oil in a pan
    Add bay leaf, cloves, cinnamon.
    Then add onion, tomato, ginger paste.
    Continue cooking it on medium flame till ghee/oil begins to separate.


  • Add paneer and capsicum pieces.


  • Cook on low flame
    When the capsicum are done put off the flame.
    Take off the fire and serve hot.

    Shahi Paneer



    Ingredients:

    250 gms paneer
    3 chopped tomatoes
    1 chopped onion
    10 cashewnuts  , grinded to fine paste
    1 1/2 tsp ginger-garlic paste
    1 tsp chilli paste
    1 tsp tomato puree
    1/2 tsp garam masala
    salt to taste
    1/2 tsp chilli powder
    ½ cup yoghurt
    1/2 tsp turmeric powder (haldi)
    1 tsp coriander (dhania) powder
    oil or ghee to fry
    2 tbsp oil or ghee

    For The Garnish
    2 tbsp chopped dhania

    Steps:

    Fry the onions, in 2 tsbs oil or ghee till soft.
    Add ginger, garlic and chilli paste,fry till it is brown.
    Add the tomatoes and fry for 6 to 8 minutes.                   
    Cool and grind to a puree add tomatoe paste to it along with 1/2 cup water.
    Bring it to a boil on a slow flame.Now add yoghurt.
    Fry the paneer in oil or ghee without browning them. Put the paneer pieces into it.
    Now add all the dry masala and salt to the puree.
    Add the cashewnut powder, cook on a slow flame,for 5 minutes or till the gravy is thick.

    Wednesday, March 30, 2011

    Aloo Gobi (north Indian style)




    Ingredients:




       1  large onion, peeled and cut into small pieces 
       1  bunch fresh coriander, separated into stalks and leaves  chopped
        1 small green chilies, chopped into small pieces  
       1  large cauliflower, leaves removed and cut evenly into eighths 
       3  large potatoes, peeled and cut into even pieces 
       2  cans diced tomatoes,fresh ginger, peeled and grated
       fresh garlic, chopped 
    1 tsp cumin seeds 
    2 tsp turmeric 
    1 tsp salt 
    2 tsp garam masala
    1/4 Cup Vegetable Oil

              Steps :

    Heat vegetable oil in a large saucepan.
    Add the chopped onion and one teaspoon of cumin seeds to the oil.
    Stir together and cook until onions become creamy, golden, and translucent.
    Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
    Add chopped chillis. Stir tomatoes into onion mixture.
    Add ginger and garlic; mix thoroughly.
    Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the
    mixture doesn't stick to the saucepan).
    Ensure that the potatoes and cauliflower are coated with the curry sauce.
    Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
    Add two teaspoons of Garam masala and stir.
    Sprinkle chopped coriander leaves on top of the curry.
    Turn off the heat, cover

    Kumro Saag


    Ingredients:

     One big bowl peeled and diced kumro (pumpkin)
     2 medium aloo (potatoes), diced but not peeled
     A bunch of fresh chopped spinach
     4 tablespoons vegetable oil
     1 dried red chili
     1 tsp sugar
     2 tsp salt
     1/2 tsp cumin powder
     1/2 tsp coriander powder
     1/2 tsp turmeric powder
     1/4 tsp chili powder
     3-4 green chili
     2 tsp finely grated coconut
    Steps:

     First heat the oil in a pan, add the cumin, stir-fry.
     Next break the dried red chili and fry it in the oil for a minute before adding the potatoes and pumpkin. Stir fry these for a few minutes. Add the coriander, chili powder and sugar and stir-fry for a couple more minutes.
     Add the green chilies into it.
     Now add the chopped spinach and stir until it slowly decreases in volume and blends in with the other ingredients (approximately for 3 min.). Now add the salt and sprinkle a little water (3-4 Tbsp) cover and allow it to be cooked under low heat until the potatoes are done.
     Sprinkle and stir in the ground coconut before turning off the heat.

    Pabda Sorshe


    Ingredients:

    6 pieces of Pabda Fish
     Freshly Ground Mustard
    2-3 Green Chili paste
    1 tsp Garlic paste
    1 tsp Ginger paste
    1/2 tsp Red Chili powder
    1/2 tsp Turmeric
    1/2 tsp Kalo Jeera 
    100 grams Mustard Oil
    Salt – to taste
    Steps:
     Wash and clean the fish.
    Then pour mustered oil in the Kadai  and let it be hot.
    Then fry the fish lightly in mustard oil. And put the fried fish in a plate.
    Next add black cumin seeds in the hot oil and after a few seconds add ginger paste.
    Now wait until ginger paste becomes reddish then add green chili pest, Red chili powder and turmeric.
    After adding some water – stir lightly.
    After a few seconds add fried fish and mustard pest to it. Add salt to, and boil until the fish is saturated by the gravy suitably.

    Apricot Orange Cookies


    Ingredients
    Whole wheat flour (aata): three-fourth cup
    Butter: half cup
    Powdered sugar: quarter cup
    Baking powder: quarter tsp
    Dried, chopped apricots: one-and-a-half tbsp
    Chopped cashewnuts: one-and-a-half tbsp
    Orange drink mix: 2 tsp
    Cashewnuts (halved) for garnish: 8
    Butter for greasing: half tsp
    Steps:
    Combine all the ingredients in a bowl and whisk to get a soft dough. Pour into a piping bag .Pipe out one-and-a-half inch diameter cookies on a greased baking tray.
    Bake in a pre-heated oven at 160C for 20 to 25 minutes or till the cookies are golden brown.

    Wednesday, March 16, 2011

    Machher Kalia / Rohu Kalia


    Ingredients:

    2 large pieces of rohu
    3 teaspoons turmeric powder
    3 teaspoons salt
    oil for deep frying
    3 medium sized potatoes
    10-12 large cauliflower florets
    1 large onion, finely chopped
    2" ginger root , peeled and grated
    2-3 cloves of garlic, finely sliced
    2 dried red chilli peppers
    2 teaspoon panchphoran
    1 teaspoon cumin powder
    2 teaspoons corriander powder
    3/4 teaspoon chilli powder
    1 Tablespoon plain unsweetened yogurt
    1/2 teaspoon garam masala
    3 cups warm water

    Steps: 

    Cut each fish piece into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl; rub the pieces with 2 teaspoons turmeric powder and one teaspoon of salt and let sit about 15-20 minutes

    Heat the oil for deep frying in a small deep vessel (like a karhai) at "medium high" heat. Deep fry the fish a few pieces at a time - 5 mins. each side and then set them aside

    Peel the potatoes and cut each one into 4 long wedges. Wash the potatoes and the cauliflower florest, drain and set aside
    Heat 6-8 tablespoons of the oil the fish was deep fried in in a large pan. When the oil is hot crumble the dried red chilli peppers into it and add the panchphoran. When the panchporan begins to sputter, reduce the heat to "low" and add the ginger and garlic and stir fry for 30 sec to a minuteNext add the onions and stir fry them on "medium" heat until they are soft and golden brown. Now reduce the heat to the lowest setting and add the remaining turmeric powder, chilli powder, corriander powder and cumin powder stir fry for 2-3 min
    Raise the heat to "medium-high" and now add the potatoes and cauliflower. Stir fry for 5-6 minutes making sure they are evenly covered in all the spices. Add the yogurt and stir fry for another minute or two and then add water and bring it to boil. Cover the pan, reduce the heat to "low" and let it cook for 15 mins.
    Now add the fish and stir once. Cover and cook some more until the vegetables are done. Sprinkle the garam masala and take off from the heat. Pour into a serving bowl, let it sit 10 mins. before serving


    Tetul Pata Ilish

     Ingredients
     125 to 150 gm - Hilsa
    30 gm baby tamarind
    10 gm of tamarind leaves
    3 - 4 green slited chillies
    3-4 spoons of mustard oil
    1 - 2 onion seeds
    2-3 green chilli paste
    3/4 tumeric powder
    salt to taste
    sugar to taste
     
    Steps:  
     
    Apply salt and part of the turmeric to the fish and keep aside
    Boil the baby tamarind in water and prepare a pulp
    Heat oil in a Kadhai and temper with onion seeds and chillies
    Dissolve tumeric in watr and add to the spices.
    Stir and add the fish and saute carefully
    Add the tamarind pulp, chilli paste and water
    Add seasoning
    Cover and simmer.
    Now add the washed tamarind leaves
    Simmer, covered.
    Pour a little mustard oil over the broth and remove

    Tuesday, March 15, 2011

    Ilish Begun er Jhol

    Ingredients:

    4-5 pieces of Hilsa
    1/4 tsp of Turmeric powder
    salt to taste
    Mustard Oil
     1/2 tsp of Kalonji
    5-6 slit  Green Chilli
    1 begun/brinjal
    11/2 cup water

     Steps:

    Wash and clean Hilsa. Pat dry and smear with  Turmeric and salt. Keep aside for 15-20 minutes

    Heat Mustard Oil to smoking in a Kadhai.

    Gently slide the fish pieces into the hot oil. 

    Fry the fish pieces to a light golden yellow on both sides. Try not to brown or burn them. Remove with a slotted spoon and drain them on a kitchen towel.

    Since this is Ilish/Hilsa we will not throw away the oil and use the same oil for the jhol

    Temper the oil with 1/2 tsp of Kalonji and 5-6 slit hot Indian Green Chilli

    Once the spice pops add 1 long begun washed & chopped longitudinally in length of 1&1/2" to 2"

    Saute the begun till they are lightly browned and soft.

    Add 1-1&1/2 cups of water. Add salt, a little turmeric and cook till the begun soften.

    Add the fish pieces and cook for 2-3 minutes

    The gravy  tastes delicious with white rice.

    Bhapa Ilish / Steamed Hilsa


    Ingredients:

    ilish -cleaned and cut into pieces (about 8-10)
    turmeric-4tbsp
    mustard seeds-1/2 cup
    green chillies-2 slit and 2 ground to a paste with the mustard
    mustard oil-5 tbsp
    yogurt-1 tbsp
    coconut-a handful

    Rub the fish pieces with turmeric and salt and keep aside for 1-2 hours.
    Soak the mustard seeds in water and grind them into a fine paste with a pinch of mustard oil, green chillies and little salt.
    The authentic taste comes only from freshly ground mustard seeds with little salt, green chillies and turmeric.If you are using yogurt mix it with the mustard paste.
    Now lightly brush the inside of an aluminum or steel container with the mustard oil.
    Place the fish pieces inside.Lightly fold in the mustard paste.
    Drizzle the rest of the mustard oil on the fish pieces. Sprinkle the coconut over the fish with the slit green chillies.
    Next comes the steaming part.
    If you have a lid to the steel container (which contains the fish) you can put it on or you can leave it open.
    Place this container in the pressure cooker and put in water just enough to cover the bottom of the cooker.
    Be careful so that when you steam the water does not come inside the fish container (specially if you are using an open container).
    Now put on the pressure cooker on medium high and cook until 2-3 whistles.
    Put off the gas and let the cooker cool. Take out fish container carefully.  If you have used an open vessel then just scoop out the fish and the mustard sauce and serve with hot white rice.

    Shorshe Ilish (Hilsa in Mustard Sauce)

    Ingredients:


    4 pieces of Hilsa
    1 Tbls. mustard grain
    3 green chillies
    1 tsp. salt
    1 tsp. turmeric powder
    3 Tbls. oil



    Steps:


    For the mustard paste, soak the mustard for at least 2-3 hours. Put the soaked mustard, 1 green chili and grind them with some water to make a smooth paste.

    Heat oil in a pan. Put turmeric powder, salt and pour in a cup of water. Break the 2 chilies and put in the water. Bring it to a boil and put in the fish.

    Pour in the mustard paste. Once it is boiling pour in a spoon of oil on the top.

    Serve hot.

    Bhapa Doi


    Ingredients:
     
    Pistachio nuts - 10, thinly sliced
    Almonds - 5
    Plain yogurt - 1 cup, whisked
    Raisins - 5
    Milk - 1 cup
    Sweetened condensed milk - 400 gms
    Water - 2 cup

    Steps:

    1. Take in a bowl, milk, condensed milk and yogurt. Whip them together till they are mixed thoroughly.
    2. Put the raisins, almonds and pistachio nuts in it. Blend properly.
    3. Empty the mixture into a pudding mould. Use aluminum foil to cover the mold in a compact manner. Take care so that the mould is wrapped securely.
    4. Make sure that the water does not splash into the mould. Cover the bowl. Steam it for about 20 minutes. Let it cool down on its own.
    5. Remove the cover of the bowl and take out the mould. Unwrap the cover of the mould. And refrigerate it for about 4 hours.
    6. Set a serving dish on top of the chilled mold and turn it upside down gently.
    7. Bhapa doi is ready to be served.

    Monday, March 14, 2011

    Lau Chingri


    Ingredients:


    500 gm Lau
    1-cup shrimps/chingri
    4 large green chillies, slit
    1 tbsp Cumin seed
    1Bay leaf
    1tbsp coriander powder
    1tspTurmeric powder
    1tsp Chili powder
    1 tbsp Milk
    Salt and Sugar as per taste
    Garnish with chopped Coriander

    Steps: 


    Peel and cut the lau in very small cubes.
    Clean,deshell, devein the shrimps
     In a pan add oil and heat it for sometime, then add the cumin seed & bay leaf, when they turn brown, add the lau and shrimps, fry for 5 min, then add green chili, coriander powder, chili powder, turmeric powder and mix all of them with the lau & shrimps, fry for another 5 min till both soften, once soft add the milk, salt & sugar. If you think that you need gravy you add water to this and let it boil for sometime.

    Soan Papdi


    Ingredients:

    1 & 1/4 cup gram flour
    1 & 1/4 cup plain flour (maida)
    250 Gms. ghee
    2& 1/2 cups sugar
    1& 1/2 cup water
    2 tbsp. milk
    1/2 tsp. cardamom seeds crushed coarsely
    2 tsp. charmagaz (Charmagaz paste: Seed mixture - muskmelon, watermelon, pumpkin, cucumber seeds in equal quantities.)

    Steps: 

    Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.

    Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Take sugar and water in the ratio of 2: 1 1/2 unless other wise mentioned. Put both in a deep saucepan to boil, stirring occasionally.

    When the mixture comes to a boil, add 1/2-cup milk. When a thick scum is formed on the surface of syrup, it is time to strain. Always use a metal strainer or moist cloth to strain the hot syrup, never plastic. Put back to boil, checking the consistency required as above. Check frequently, because once the first thread forms, it proceeds to thicken to the next stages very quickly.

    Use as required in the recipe. Make syrup side by side of making the recipe, reheating the syrup too many times will alter the texture of the resulting sweet dish. Bring syrup to 2&1/2-thread consistency. Pour at once into the flour mixture.

    Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Cool, cut into 1" squares,  Store in airtight container.

    Singara / Samosa


    Ingredients:

    2 Cups  Flour
    1.5 Cup Cooking Oil
    2 Potato
    1 Medium Cauliflower
    1 Tsp Panch Phoron
    1 tsp Dhania seeds
    0.5 Tsp Ginger
    3 Chopped Green Chili
    0.5 Tsp Turmeric powder
    To taste Salt

    Steps:

    Sift flour and half teaspoon of salt in a bowl. Add four-table spoon of oil and knead well until the mixture becomes like coarse breadcrumb. Add water about half cup - add little at a time and knead till the dough becomes stiff ball. Make sure not to add too much water. Remove the dough onto a clean work place or a chopping board and knead for about 8 to 10 minutes till the dough becomes soft and smooth. Cover and set aside.

    Make the stuffing:

    Peel skin from potato and cut into 1/4-inch dice. Wash cauliflower and remove the flowers and cut into small pieces. Mix turmeric powder and salt into cauliflower and potato pieces. Grate ginger and chop green chilies. Heat 4-table spoon oil. Add panch-phoron, grated ginger and green chilies and fry till splutters. Add the potatoes and cauliflower and continue frying with stirring occasionally till well cooked and done. Divide the dough into eight portions and shape into balls.

    Take each ball, brush oil and flatten by pressing a little and then roll into a round thin circle of about 8 inches diameter. Cut with a knife along the middle and pick up one half. Fold into a cone making 1/4 inch overlapping seam, brush few drops of water into the seam with finger and glue the seam. Fill up the cone with the stuffing. Close the top of the cone again keeping about 1/4 inch overlapping. Brush water with finger and press the top seam and flute with your fingers.

    Repeat with the rest dough. Heat oil in a shallow deep bottom pan to very high. Add samosas one by one about three at a time. Reduce heat and deep fry turning over a few times till golden brown and crisp - will take about 8 to 10 minutes. Drain on paper towel and serve.

    Vegetable Chop

    Ingredients:
     
    Potato - 1 medium
    Carrot - 1 large
    Beetroot - 1 small
    Cauliflower - 1/2 of 1 small
    Peas - 1/2 cup
    Ginger - 1 tbsp, juliennes
    Groundnuts - 2 tbsp, halved
    Masala - 3-4 tsp (Roast 2 tbsp jeera (cumin seeds) and 6 shukno lonka (dry red chillies) on low heat till jeera turns brown and chillies dark red. Do not char. Remove from heat and grind)
    Sugar - 1/2 tsp
    Salt - To taste
    Besan - 2 tbsp
    Bread Crumbs - 1/2 cup
    Cooking Oil - 1 cup (for deep frying)

    Steps: 

    Cut each vegetable into 2-3 big chunks. Pressure cook on high heat for 2 steams. Drain water. Mash vegetables coarsely.

    Make a besan mix by adding about a little less than 1/4th cp water. The mix should not be thick

    Heat 2 tbsp oil in kadai. Add ginger, groundnuts, the roughly mashed vegetables, salt, and sugar. Cook for 8-10 minutes on medium high heat.

    Add  masala and mix. Remove the vegetables from heat and let cool.

    Make chop-size dumplings using your hands, dip in besan mix to form a thin layer, coat with bread crumbs and keep aside.

    Fry till golden brown. Remove from heat and keep on paper towel to drain excess oil before serving.


    Alu Posto

    Ingredients:

    Posto/Poppy seeds - 1/2 cup
    Potato - 4 medium , cut into wedges
    Onion - 1 large sliced
    Green Chillies - 4
    Turmeric - 1/4 tsp
    Red Chilli powder - 1/4 tsp (optional)
    Salt - To taste
    Mustard Oil - 3 tbsp
    Cooking Oil - 2 tbsp

    Steps: 

    Grind the poppy seeds and 2 green chillies.

    Heat oil in kadhai. Add onions and fry on medium heat for 2 min.

    Add potatoes and fry on medium heat for 5 min.

    Add turmeric, chilli powder, ground poppy seeds/posto and fry on medium heat for 5 min.

    Add 1/4 cup water, and salt. Cover and cook on low heat for 10-12 min till potatoes are done.

    Once the potatoes are cooked, add green chillies and evaporate excess water by turning the heat to high and cooking uncovered. This is a dry preparation.


     

    Potol Posto

    Ingredients:

    Parwal/potol/pointed gourd
    Poppy seeds : 2 tblsp.
    Onion : 1
    Tomato : 1
    Green chilli : 1 or 2(as per taste)
    Black cumin seed/kala jeera : 1 tsp.
    Turmeric powder : 2 tsp.
    Salt to taste
    Oil : 3 tblps.

    Steps:

    Wash each potol. First, trim the edges and then peel the skin every 1/2" inch apart. Apply 1 tsp. turmeric powder and a pinch of salt on all the potols and keep them aside for 10 minutes.
     Grind poppy seeds. Add 1 green chilli and poppy seed in grinder and grind. DO not make into a fine powder, it should be a coarse grind.After grinding, take out the coarsely grounded poppy seed into a bowl and mix it with 3-4 tblsp. of water.
    Heat oil in a pan, fry the pointed gourds for 2-3 minutes until light brown from all sides. Take them out.
    In the same pan, temper with black cumin seeds, then add sliced onions, fry until soft and light brown. Then add chopped tomatoes and 1 chopped green chilli. Wait until tomatoes get soft, then add poppy seed paste into it.
    Stir so that it doesn't stick to the pan. Add 1 tsp. turmeric powder into it. Stir fry it for 1-2 minutes. When oil separates, add fried  potols. Mix well with the spices, then pour about 1/3 cup of water. Add salt to taste. Remember, potol cook very fast.
    Let it cook in medium heat. When all water are evaporated and potols are done, check the seasoning. This is a dry dish, so no gravy will be there. Stir for another minute or two and remove from heat.
    Potol posto is done. Enjoy with hot rice


    Sunday, March 13, 2011

    Mughlai Parantha

    Ingredients:

    Refined flour (Maida): 1 cup
    Eggs : 2
    Grated coconut : ½ cup
    Onion : 1 medium, finely chopped
    Ginger Garlic paste : 1 tablespoon
    Green chili : 2, chopped
    Sunflower oil (Sada tel) to fry
    Salt to taste

    Steps:

    Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough, use more water or fry flour to make the dough non-sticky
    Divide the dough into four equal portions and shape into balls, keep aside
    For the filling, beat the egg in a bowl, add the crushed coconut , ginger garlic paste, chopped onion, green chilies and salt; mix well
    Roll out each ball of dough into a 8 inch diameter paratha and place one-fourth of the filling at the centre of the paratha
    Wrap the filling carefully from all sides to make a square
    Heat one tablespoon of oil in a pan and place the paratha carefully in it without letting the filling come out
    Fry well till both the sides become golden brown, use extra oil if required
    Similarly make the other three parathas and serve hot with tomato sauce and potato curry .

    Kosha Mangsho


    Ingredients:

    Mutton (Khashir mangsho): 400gms
    Potato : 2 large sizes cut into quarters
    Papaya grated ): 3 tablespoon
    Sour curd : 2 tablespoons
    Onion : 2 large sizes
    Garlic : 8-10 cloves
    Ginger-garlic paste : 1 ½ teaspoon
    Turmeric powder : ½ teaspoon
     Oil : 8 tablespoon
    Salt to taste

    Preparation:

    Chop one onion and make a paste of the other
    Wash the mutton pieces well, and drain out the excess water
    Take the mutton in a large bowl, put in the sour curd, onion and ginger-garlic paste; mix well, pour in 2 tablespoon of mustard oil and a pinch of salt, marinate for 50mins in refrigerator
    Heat 3 tablespoon of oil in a wok and half fry the potatoes, keep aside
    Pour in the rest of the oil in the same wok, and sauté the chopped onions and garlic cloves
    Put in the marinated mutton, turmeric, salt and grated papaya, stir in low flame till the mutton becomes absolutely dry and the oil separates , it will also change color to a darker shade of brown
    Add the dried up mutton in a pressure cooker and pour in 3 cups of water, close the lid and wait for 3 whistle
    Open the lid and put in the potatoes and again allow 2 more whistles
    Take out and serve with warm white rice

    Friday, March 11, 2011

    Shukto

    Bitter gourd - 1 sliced in circles
    All other vegetable need to be cut lengthwise-
    Potato, Brinjal, carrots, ridge gourd, pumpkin, bottle gourd, carrots, Potol (parwal), raw banana, raw papaya, pumpkin, drumsticks....any of these vegetables in combination may be used. Badi (small lentil dumplings)
     Rice (Gobindobhog chaal) - about 30 gm soaked in water and made into a smooth paste.
    Mustard paste - about 2 tbsp. (the rice paste & mustard paste should be in equal measure)
     Bay leaf /tej patta- 1
     Paach phoron
     Ginger paste - 1 tsp
     Coriander powder/Dhone/dhaniya-1 tsp
    Sugar to taste
    Salt to taste
     Ghee - 1 tbsp
     Ghee/White Oil for cooking

    Steps:

    1. Take oil in a wok or karai and heat it and fry the sliced bitter gourd and keep aside

    2. Take some more oil. Add the bay leaf and add paach phoron.

    3. Add the fried vegetables

    4. Toss them around. Add sugar, salt, Dhone/Dhaniya powder and ginger paste. Stir lightly to mix well.

    5. Add 2-3 cups of water, lower the flame, cover with a lid and let the veggies cook.

    6. Once the veggies are almost done, mix the rice paste+mustard paste with some more water and add to the simmering almost done vegetable. Mix well.

    7. Check the taste. It should be bitter with a sweetish touch. Add sugar accordingly.

    8. Crumble the boris and add them now.

    9.The gravy should not be runny. Should be thick and moist.

    10. Finish off with a dash of ghee.

    11. Serve with plain white rice.
     

    Pineapple Jalebi


    Ingredients:

    Pineapple, thinly sliced: 12-15

    Maida: 1 cup

    Curd: 1/2 cup

    Warm water: 3 tbsp

    A few drops of yellow colour

    Oil for frying

    For the syrup

    Sugar: 1 cup

    Water: 2 cups

    Pineapple essence: 1/2 tsp

    Steps:

    Mix maida and curd. Add water and yellow colour to make a batter of smooth flowing consistency.

    Leave it to ferment for eight to 10 hours.

    Mix the sugar and water, and boil.

    Get a syrup of one-thread consistency. Add pineapple essence.

    Dip the pineapples in the batter, and deep fry in oil. Immerse the fried jalebi in the syrup, and serve.

    Fried Bananas with Ice cream


    Ingredients:

    Bananas: 3-4

    Lemon juice: 1 tsp

    Maida: 1/4 cup

    Oil: 2 tsp

    Milk: 1/2 cup

    Sugar: 2 tbsp

    Cinnamon, finely ground: 1/2 tsp

    Honey: 2 tbsp

    Oil for frying

    For serving: Ice cream


    Steps:

    Peel and slice the bananas into thick pieces. Sprinkle sugar and lemon juice over it, and keep it aside for a few minutes.

    Make a batter of maida and oil. Add milk to make it smooth.

    Heat the oil.

    Then dip the banana pieces in the batter, and deep fry in oil until crisp. Drain excess oil.

    Sprinkle cinnamon powder and honey over the fried bananas.

    Serve hot with ice cream.

    Apple Kheer


    Ingredients:

    Milk: 6 cups

    Sugar: 1/4 cup

    Apple, finely grated 2 cups

    Cardamom powder: 1/2 tsp

    Method

    Boil milk on low flame. Add sugar and keep on boiling until it has a kheer-like consistency.
    Allow it to cool.
    Add the apple to the milk.
    Boil it one more time. Mix well.
    Sprinkle cardamom powder and serve.

    Mixed Fruit Rabri

    Ingredients:

    Milk: 2 litres

    Sugar: 8 tbsp

    Mixed fruits (apple, banana, strawberry, pineapple, pomegranate): 2 cups

    Cardamom powder: 1 tsp

    Chopped pistachios to garnish

    Steps:

    Boil the milk in a heavy bottom pan. Add sugar and keep stirring on low flame until it reduces to one fourth its quantity.
    Add cardamom powder and mix well.
    Allow it to cool.

    Add the fruits and mix well.
    Serve chilled.

    Thursday, March 10, 2011

    Beguni /brinjal pakora

    Inredients:
     
     Fresh eggplant / brinjal, cut into roundels ( if it is too big, you can halve the roundels),
    5 tbsp besan / gram flour,
    2 tbsp rice flour,
    chilli powder,
     chaat masala ,
    salt to taste,
     water
     cooking oil for frying

    Steps:

    Make a thick batter with the besan, salt, chilli powder and water. Heat enough oil in a kadhai .

    Dip a roundel in the batter and coat it well on both sides. When the oil is hot enough, gently slide them in one by one .... leaving enough space between them so that they don't stick to each other.

    Fry on slow heat till they are brown on both sides.
    Serve hot with some chilli powder and chaat masala sprinkled on them.

     

    Doi Maach

    Ingredients:

    4 Pieces of the Rohu fish
    ( washed, marinated with salt and turmeric and lightly fried )
    1 cup of Fresh curd / dahi / yoghurt
    1/2  tbsp of Besan / Gram flour
    A Pinch of Haldi / Turmeric
    2 Green Cardamoms
    2 small pieces of Dalchini / Cinnamon
    2/3 Whole dry Red Chillies
    4 tbsp of Onion paste
    1 tsp cooking oil
    Salt and sugar to taste

    Steps:

    Beat the curd and the besan well and keep aside.
    Heat oil in a kadahi ..
    Add the cardamom, dalchini and whole red chillies.
    Add the onion paste and keep stirring on low heat till the oil leaves sides and
    the onions lose their raw smell.
    Now add the curd and besan mixture, turmeric and a little water.
    Keep the heat on low all the while.
    When it starts to boil slowly, add the salt and sugar.
    Cook for a while.
    When it reaches the desired consistency, add the fried fish pieces.
    Let them simmer for some more time.
    ( Do not cook for a long while after adding the fish ... the pieces will soak up the gravy and
    may turn very soft ).
    Remove from fire and serve hot over rice.

    Wednesday, March 9, 2011

    Lobongo Lotika

    Ingredients:

    Maida - 2 cup
    Water - 1/2 cup
    Kheer - 200 g
    Cloves - 20 intact (or as many as the number of lobongo lotikas)
     Oil - 1/4 cup (for dough)
    Oil - 1 cup (for frying)

    For Syrup:

    Sugar - 2 cup
    Water - 1/2 cup


    Steps:


    Take maida in a bowl. To it add oil and mix well for 3-4 min.

    Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.

    Divide into about 20 balls. Using a rolling pin, flatten the balls into round thin pancakes of about 4 to 4 and 1/2 inch diameter.

    Put 1 tsp kheer filling onto the center

    Fold the two sides so that they overlap 

    Flip to the other side and fold the remaining open sides so that they partially overlap

    Stick cloves to the edges  seal the folds.

    Heat oil in kadai till medium hot.

    Add the prepared lobongo lotika to oil and fry on slow heat.

    Remove when brown and keep aside. Drain excess oil by keeping the fries on a paper towel.

    In a separate pan mix sugar and water and heat. On high heat after about 2-3 minutes the syrup thickens and becomes sticky.

    When white bubbles start to show from bottom immediately add the fried lobongo lotika and stir constantly on low heat so that all  are coated. Turn off heat after 15-30 secs.

    Rasbora

    Ingredients:
     
    Urad Dal - 1/2 cups
    Mouri - 1/2 tsp
    Sugar - 1 cup sugar
    Water - 1 and 1/2 cup
    Oil   for frying

    Steps:

    Soak urad dal in water for 4 hours.

    Grind with minimum water to smoothness.

    Add mouri to the mix.

    Heat oil in a kadai. Oil must be steaming hot.

    Turn heat to medium settings. Make round balls from the mix and deep fry till golden brown.

    Drain oil and add freshly fried hot bora to syrup.

    Syrup Preparation:

    To 2 cups sugar add 2 cups of water and let come to boil. Simmer for 8-10 minutes. Remember syrup thickens when cooled so do not boil to a thick consistency.



     

    Elo Jhelo



    Ingredients:

    Maida - 2 cup
    Water - less than 1/2 cup
    Oil - 1/4 cup (for dough)Oil - 1 cup (for frying)

    For Syrup:

    Sugar - 1 cup
    Water - 1/4 cup


    Steps:
    Take maida in a bowl. To it add oil and mix well for 3-4 min.

    Then add water to make it into a tight dough. Knead well for 5 min. Make sure the dough is not loose. Keep aside covered for 15 minutes.

    Divide into small balls. Using a rolling pin, flatten the balls to thin oval shapes

    Using a knife cut through the pancake , NOT upto the edges.

    Roll and fold .

    Heat oil in kadai till medium hot.

    Add the prepared elo jhelo to oil and fry on slow heat.

    Remove the elo jhelo when brown and keep aside. Drain excess oil by keeping the fries on a paper towel.

    In a separate pan mix sugar and water and heat. On high heat after about 2-3 minutes the syrup thickens and becomes sticky.

    When white bubbles start to show from bottom immediately add the fried elo jhelo and stir constantly on low heat so that all crackers are coated. While stirring turn off heat after 10-20 secs.

    Tuesday, March 8, 2011

    Icha Mura


    Ingredients:

    Long Shredded Coconut - 150 g
    Sugar - 300 g
    Kheer/Khoya - 50 g
    Green Cardamom - 4-5, crushed
    Water - 1/4 cup
    Ghee - 1 tbsp

    Steps:

    1. Take sugar and water in a kadhai and put on medium heat. Let come to boil.
    2. Then add the coconut and mix on slow fire for 5 minutes.
    3. Then add khoa and cardamoms and mix on slow fire till it becomes sticky. Remove from fire and transfer to another container.
    4. Then take 2 tbsp of the mix and mould into the shape of a drum while still warm. This is called icha mura
    5. Coat a flat bottom pan with ghee and roast the icha mura's on both sides till brown.

    Narkel Naru


    Ingredients

    2 cups of grated coconut
    3/4 cup powdered jaggery (or sugar for white one's)
    1/2 tsp powdered cardamom
    1 L  milk

    Steps:

    1. Take milk in a pan and reduce to half the volume. Add the grated coconut and keep stirring
    2. Add the jaggery or sugar and continue cooking on low stiring frequently, .
    3. Keep stirring till the milk almost dries up and the coconut mix comes out clean from the sides. You will know by the slight change in color and the fact that the mix will no longer stick to the pan. Don't dry it too much, else you cannot make the balls.
    4. Take the pan off the heat and cool slightly. When mix is still warm to touch, make balls by rolling between your palms These balls keep well for a couple of weeks.

    Monday, March 7, 2011

    Kalakand


    Ingredients:
    Sweet condensed milk: 150 gm (or reduced milk)
    1 cup milk
    2-3 cardamom pods (powdered)
    Paneer: 250gm
    2 heaped tbsp Full Cream milk powder
    2 tbsp ground Pistachio

    Method:
    Mash Paneer coarsely and add milk powder to it.
    Add sweet condensed milk and whole milk and mix thoroughly
    Heat the mixture in a thick bottomed pan.
    Add cardamom powder & pistachio and mix well
    Cook on medium heat with constant stirring till the mixture becomes thick (approx. 8 to 10 minutes)
    Remove from heat and spread onto a plate greased with ghee.
    Cut into squares after it cools

    Channar Payesh


    Ingredients

    Milk 1/2 litre
    Nuts 2 tbsp
    Condensed milk 1 tin (or reduced milk with sugar adjusted)
    Channa or cottage cheese 250 gms
    Water 1 cup
    Raisins 2tbsp
    Sugar 2 tbsp

    Steps: 

    1. Mix the sugar with the water to prepare thin syrup and heat.
    2. Take the chhana or cottage cheese in a bowl.
       Combine the hot syrup with the chhana.
       Mix them completely.
    3. Take a deep bottomed pan and boil the milk in it.
    4. Mix the condensed milk with the boiled milk and simmer for about 1 to 2 minutes.
    5. Add the chhana mixture to milk slowly in steps and keep stirring.
      Stir them together until a homogenous mixture is formed.
    6. Remove from heat and empty it into a bowl.
    7. Generously sprinkle the raisins and the nuts.
    8. Refrigerate it.Serve chilled.

    Payesh

    Ingredients


    Gobindo Bhog Rice - 200 gms
    Full cream Milk – 1 litre
    Full cream Milk - 1 cup
    Khoya – 250 gms
    Sugar - 300 gms
    Cashew nuts - 50 gms
    Raisins - 50 gms
    Cardomom - 3
    Bay leaf - 3

    Steps:

    1. Soak Khoya in 1 cup of Milk.

    2. Soak Raisins in a cup of Water.

    3. Chop Cashew nuts into small pieces.

    4. Wash the Rice and put it in 1 litre Milk.

    6. Cook the Rice in Milk over low heat.

    7. After the Rice gets boiled , add Sugar.

    8. Stir the mixture till the Sugar dissolves and gets mixed evenly.

    9. Now add the Khoya and stir well.

    10. Now add Cardomom, Cashew nuts, Raisins and Bay leaf and boil for 5 minutes.

    11. After the Payesh cools, keep in refrigerator and serve chilled