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

Shorshe Ilish (Hilsa cooked in chilly Mustard Paste )

Shorshe ilish
serves for 4
Ingredients
Hilsa fish 5 pieces
1tsp of turmeric powder
2tsp of red pepper powder
3-4 tsp of mustard paste
3-4 green chilly
1 tsp of salt
2-3 tbs of mustard oil or the oil that comes out after frying the fish

Method

Add to the kadai /wok ,all the above and 1 cup of water except chilly mustard paste.
(Prepare the mustard paste with little salt , green chilly, little bit of water and mustard in Mixer or refer the Ilish Macher jhaal recipe below for detailed version)
Cover and lower the flame , cook for 5-7mints .
Add mustard paste at the end , TIP-do not heat anymore , take out in a separate vessel , serve chopped coriander leaves .
Serve with warm rice and enjoy shorshe ilish .

Rasmalai

Ingredients


• 4 Measuring cup milk for channa (2% milk)
• 3 measuring cup milk for Ras
• 4 - 4 1/2 tbsp. sugar for Ras
• 1 cup sugar
• 3 cups of water
• saffron, cardamom, pista, almonds
• lemon juice
Method
• First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
• Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
• Then drain it in a thin muslin cloth or handkerchief.
• Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
• In a pressure cooker take 3 cups of water and 1 cup of sugar.
• Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
• Toss that balls in the pressure cooker and bring two whistles.
• In the mean time see the milk for ras may be ready.
• Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
• As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
• When the milk is cool add channa balls to it.
• Refrigerate it.
• And it is ready to serve.

Mushroom masala

Ingredients:




2 medium finely chopped onions
2 medium chopped tomatoes
1/2 lb. diced mushrooms
6 slit green chili peppers
4 cloves
1 small stick cinnamon
1 teaspoon red chili pepper
1 teaspoon ground cumin powder
1/2 teaspoon turmeric powder
1 tablespoon garlic paste
1 cup cooking oil
1 tablespoon fenugreek leaves (crushed methi leaves)
How to make mushroom masala:
• Warm oil, add cloves and cinnamon. When oil simmers, add onions.
• When onions turn brown, add garlic paste, red chili powder, cumin, and turmeric powder mixed in a little water with salt to taste.
• When the masala is thoroughly fried, and oil comes up, add tomatoes and green chili peppers.
• Stir thoroughly, then add diced mushrooms. Cook on low heat for 5-7 minutes.
• Garnish with dried crushed fenugreek leaves for a delicious flavor. Serve with chapattis or puri.

cingri macher kofta(prawn kofta)

for kofta

2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste
1 large Onion
2 " Turmeric
1 " Ginger

How to make chingri macher kofta :
• Shell, de-vein and wash the prawns.
• Then boil them.
• When cooked, grind to make a smooth paste.
• Mix in the salt, onions, green chillies and cut coriander leaves.
• When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
• Fry in hot mustard oil.
• Keep aside.
• Extract milk from the coconut.
• Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
• Heat up oil in a saucepan.
• When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.
• Gradually stir in the coconut milk extract and a little salt.
• Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
• Pour out pure ghee on top just before serving

Egg Curry

Ingredients:




4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:
• Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
• Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

chana dal tadka

You Will Need:

• 1 1/2 cups Chana Dal
• 1 red onion - chopped
• 2 tomatoes - chopped
• 2 green chillies
• 2 green cardamoms
• 2 cloves
• A small stick of cinnamon
• A handful of cashewnuts
• A small piece of ginger
• 1 tsp cumin seeds
• 1 dry red chilli - broken
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• cilantro for garnish
• 2 tsp oil
• 1 tsp desi ghee
Method:
• Soak chana dal in water for about 15 minutes & pressure cook the dal until completely cooked. See to it that the dal does not get mushy & retains its shape
• Heat oil in a heavy bottomed pan & add slit green chillies, cardamoms, cloves & cinnamon. Saute for about 20 seconds.
• Add chopped onions & saute till they turn transpatent. Add turmeric, red chilli powder & tomatoes & cook until oil separates & tomatoes turn pulpy
• Switch off the stove & allow it to cool. Once cool, grind this along with ginger & cashewnuts.
• Heat oil in a pan & add cooked chana dal & the ground paste & bring it to a boil. Add water to get the desired consistency. Add salt as per taste.
• Temper with cumin seeds & broken red chilli. Garnish with finely chopped cilantro.
Serve Hot with Rotis/Rice. Enjoy !!!

Bengali fish curry

Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste

1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

How to make bengali fish curry :

• Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves.

Begun bhaja

Ingredients:

mustard oil to fry
1 tsp turmeric powder
salt to taste
1 big size brinjals

How to make begun bhaja :

• Wash and cut the brinjals into half inch round slices.
• Apply salt and turmeric powder.
• Heat up the oil in a pot to smoking point.
• Take off heat, cool slightly and then reheat.
• Fry the brinjal pieces till crunchy and brown.
• Serve hot.

Chilly Chiken

Ingredients

• 4 tablespoons vegetable oil or peanut oil
• 2 medium Spanish onions, finely chopped
• 4 boneless chicken breasts, cut into bite-sized chunks
• 2 green chilies, finely chopped
• 1 teaspoon white pepper
• spring onion, shredded, to serve (optional)

for the MARINADE

• 2 tablespoons dark soy sauce
• 1 teaspoon hot chili powder
• 1 teaspoon salt
• 2 tablespoons cornflour
• 1 inch gingerroot, peeled and finely grated (2-3cm)
• 4 garlic cloves, finely chopped
• 2 tablespoons malt vinegar
• 2 tablespoons tomato puree
• 2 teaspoons demerara sugar

Directions

1. 1

MARINADE:.

2. 2

Note: You'll need to marinate the chicken for at least 30 minutes. Marinating it for longer (up to 24 hours) will increase its flavour.

3. 3

Mix all the marinade ingredients together and set aside. Heat 1 tbsp oil in a heavy-based pan and fry the onion over a medium heat for 5 mins until softened, but not coloured. Remove from the heat, cool and combine with the marinade in a large bowl. Add the chicken and stir to coat. Cover and marinate in the fridge for at least 30 minutes.

4. 4

Heat the remaining oil in the pan. Tip in the chillies and white pepper, and fry over a low heat for 1 minute Add the chicken pieces along with the marinade, then fry for 10 minutes until the chicken is cooked. Top with the spring onions and serve.

Home made Pizza

-------------------------
INGREDIENTS
-------------------------

2 cups milk
2 tablespoons sugar
4 tablespoons margarine
2 packages active dry yeast
4 cups flour
2 teaspoons salt
1/2 teaspoon baking soda
2/3 cup of pizza sauce
16 ounces grated mozzarella cheese
11" x 17" cookie sheet
toppings, optional

PREPARATION
-------------------------

Combine milk, sugar, and margarine in a large saucepan.
Heat to lukewarm. Remove from heat. Add yeast and stir to dissolve.
In a large bowl combine flour, salt, and baking soda.

Then add the liguid with the yeast
to the flour mixture until well blended. (You may have to
add more flour to the mixture if it is to sticky.)
Knead on a floured surface until smooth,
about 1 minute. Let rest (keep covered) for 10 minutes.
Pat out dough onto greased 11" x 17" cookie sheet.
Make a nice crust around the edges of the cookie sheet.
Spread with the pizza sauce, then sprinkle with mozzarella cheese.
Add any toppings that you want at this time.
Bake at 400 degrees for 20 to 25 minutes.
This makes 8 sicilian sized slices