cabbage paratha

Ingredients:



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups wheat flour
1 teaspoon salt
1 cup shredded cabbage
1 teaspoon finely chopped ginger
1 teaspoon finely chopped green chillies
1 teaspoon finely chopped coriander
butter -- to fry


Preparation:

Parathas are like chappatis but more often then not with a filling, they are eaten as a snack or with other dishes, sometimes they are eaten at breakfast with yogurt and tea. Cabbage parathas are a variation you can swap the cabbage filling for potato, which is the most common filling. Sieve flour and salt together mix well, put in cabbage, corinder, ginger & chillies. Add about tablespoon of oil and with a little water form a soft and elastic dough. Roll into round shapes and shallow fry until both sides are golden brown. Serve hot with plain yogurt or pickle.

jackfruit(kathal) curry

Jackfruit (Kathal) Curry



Ingredients

* Peeled and Chopped Green Jackfruit Pieces - 2 cups ( I use the canned green jackfruit available at our Indian grocery store - so convenient)
* Tomato - 4 medium
* Onion - 3 medium
* Ginger Garlic Paste
* Turmeric Powder - 1 level tea spoon
* Corriander powder - 1 table spoon
* Garam Masala powder - 1 table spoon
* Green Chillies - 1-2
* Whole spices
o Peppercorn - 8-10
o Black cardemom - 3-4
o Cloves 5-6
o Cinnamon - 2 sticks
o Cumin seeds - 1 tea spoon
* Salt and Pepper to taste
* Oil to cook
* Fresh corriander or your favorite herb to season- chopped fine.

Method

* In a blender or processor make a puree of onion, tomato, ginger garlic paste and green chillies.
* Heat the oil in a deep frying pan or wok .
* Fry the jack fruit pieces or 3-4 minutes and set aside on a paper towel
* In the oil put all the whole spices, give them several seconds to sizzle then add the puree (Caution : it might splatter and burn you so do it carefully and cover the pan as soon as you have done it)
* Cook on medium heat for 10 minutes
* Stir and add all the powdered spices
* Cook for another 20 minutes
* Add 2 cups of water. Bring it to a boil
* Lower the heat to medium and add the jackfruit
* cook another 15 minutes
* Garnish with your favorite herb.
* Serve Hot

Fish cutlet

Ingredients:


• 1/2 kg Fish
• 1 Egg
• 1 Bread slice
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1 Cup Bread Crumbs
• 1-2 Green Chillies
• 1 tbsp Corn Flour
• 1/2 tsp Garam Masala
• 1/2 tsp Turmeric Powder
• 1 Bunch of Coriander Leaves
• Salt to taste
• Oil for frying
How to make Fish Cutlet:
• Smear and rub fish with turmeric powder and salt. Wash it after 5 minutes.
• Keep the fish over a pan of hot water for steaming. Remove the bones and gently mash it using hands. Soak the bread slices in water and squeeze.
• Add red chilli powder, garam masala powder, ginger-garlic paste, corn flour, coriander leaves, green chillies, bread slice and salt.
• Mix all the above ingredients and make walnut sized balls and flatten the ball slightly.
• Take the beaten egg. Dip the cutlet pieces in egg and roll in breadcrumbs.
• Heat the oil slightly in a wok. Fry till the pieces turn brown.
• Fish cutlet is ready. Serve it with potato fingers and chutney.

Ingredients:


Basmati Rice 2 cups
Chicken Pieces 1 lb.
Onion 3 large
Garlic 2 cloves
Ginger 1/4 tsp
Green chillies 2-3
Pepper powder as per taste
Coriander powder 1 tbsp
Garam masala 1/4 tsp
Whole garam masala 1/2 tsp
Cashew nuts 1 tbsp
Raisins 1/2 tbsp


Method:

1. Clean basmati rice and place it in colander.
2. Wash chicken pieces and mix it with coriander powder, garam masala powder, pepper powder, and salt.
3. Fry chicken pieces in a pan .
4. In another pan , heat oil and add onions (cut in length wise ), ginger(small pieces), and garlic (small -pieces) .
5. To this , add green chillies when it gets brown in color.
6. Add 1 glass of hot water (no need of adding water when it is cooked in pressure cooker) and put fried chicken pieces in to it.
7. Boil it in a medium heat till it gets cooked.
8. Fry cashew nuts , raisins ,and onion in ghee for garnishing .
9. Heat rice with cardamom, aniseeds,cinnamon and cloves in ghee in a deep vessel and pour 5 glasses of hot water and cook it till whole water gets drained up.
10. Don't forget to mix salt in to hot water.
11. Layer rice and chicken masala simultaneously in a greased flat baking vessel
12. Garnish the top of the rice with fried nuts and raisins .
13. Cover it with an aluminium foil and bake in 280 degrees for 10 minutes.
14. Delicious chicken biriyani is ready.

chiken pakora

Ingredients
Boneless Chicken - 1/2 lb
Eggs - 2
Corn starch - 1/2 cup
Dhaniya powder - 1 tsp
Garam Masala powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Juice of lime - 5 tbs
Turmeric powder - 1/4rth tsp
Salt & Chilly powder - according to taste.


How to make Chicken Pakora
Wash & cut chicken into inch size cubes.

Add dhaniya powder, garam masala powder, black pepper powder, turmeric powder, salt, chilly powder, juice of lime, eggs & mix well.

Add Corn Starch, mix until it coats the chicken cubes well.

Heat oil in a wok (on high for 5 minutes, then reduce to medium), deep fry chicken pieces to a golden brown. Place on an absorbent paper.

Serve as a snack with any tomato ketchup.

Ingredients:


10 pieces of Hilsa
3 green chillies (or more if you can take the heat)
1/2 cup mustard seeds
pinch of turmeric
2 tbsp grated coconut
salt to taste

Method:
Soak the mustard seeds in some warm water for about 20-30 minutes before grinding them. Marinate the fish pieces in salt. Grind the mustard seeds, 2 green chillies and coconut to a fine paste. Remember to add some salt while grinding the mustard. Add water as needed to make it a smooth fine paste. Though I have never tested it, my mother says the mustard gets a bitter taste if you grind without the salt.

Spread the fish out in a single layer in the pressure cooker separator containers. Mix a pinch of turmeric with this paste and pour over the fish such that the pieces are all coated in the paste. The paste should not be very watery. Pour a generous helping of mustard oil on the fish and paste. Put in the pressure cooker and steam for 2 or 3 whistles.

Ilish macher Dim Bhaja ( Hilsa fish's egg Fry)

Serves For 5
Ingredients

Fish eggs with sac 2
1 tsp of turmeric powder
1 tsp of salt
2 tbs of besan .
3 tbs of mustard oil



Method

First wash the egg with sac gently in water , handle the egg sac with care , make sure it doesn’t get ripped of .
Now marinate with turmeric powder , salt .
Coat well with Besan ,Tip- this will make the frying easy .
Heat up kadai , add mustard oil, release the egg sac one at a time gemtly and quickly lower the flame , fry the side for 5-6 mints at low, flip the side gently and fry at low for 7mints .
Take out and drain in paper towels ,serve with onions or warm cooked rice , we prefer the later .



Another way my mom does is mix in egg with besan, salt,turmeric powder and make small round patties , gently press them and fry at low for 4 -5 mints at low