Lazeez Murg Tikka Masala

Lazeez Murg Tikka Masala...

Inspired By : Sanjeev Kapoor 

Ingredients:

For murg tikka:

Boneless chicken 400 grm
Ginger pst 1 1/2 tsp
Garlic pst 3 tsp
Kashmiri red chill pwd 1 tsp
Tandoori masala 1 tbsp
salt
Turmeric pwd 1tsp
Yogurt 2 tbsp
Carom seeds 1/4 tsp
Lemon juice 3 tsp
Gram flour 1/2 tbsp
Crushed red chillies 1 tsp
Oil 2 tbsp

For gravy:

Chopped Onion 2 medium
Tomato 1 medium chopped
Oil
Cubed onion 1
Cubed capsicum 1
Cubed tomato 1 (remove seeds)
Ginger piece 1 1/2 inch chopped
Garlic cloves chopped 10
Coriander pwd 1 tsp
turmeric pwd 1 pinch
Red chilli pwd 1/2 tsp
Green cardamom pwd 1/4 tsp
Dried fenugreek leaves 1/2 tsp
Fresh cream 2 tbsp
Honey 1 tbsp
Tomato puree 1/2 cup
Grated khoya 1/4 cup
cumin seeds 1 tsp
salt

Procedure :

Place chicken in a bowl, add Ginger Garlic pst, red chilli pwd, salt,  turmeric pwd, yogurt, Tandoori masala, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 2 hours.

Heat oil in a flat non stick pan,,add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.

For gravy Heat oil in another non stick pan, add cubed Onion capsicum n tomato es and saute for 2-3 mnt. Transfer into a bowl.

Turn over the chicken pieces in the first pan and let the other side Cook.

Heat oil in the second pan and add Cumin seeds. When they begin to change color add chopped Onions and saute.

Grand remaining tomatoes. Add Ginger Garlic to the pan and saute. Add freshly grounded tomatoes and continue to saute.

Add coriander pwd, a pinch of turmeric pwd and saute for a minute. Add tomato puree and mix.Add khoya and mix and saute for a few minutes.

Add salt red chilli owd,green cardamom pwd, kasoori methi, and mix and continue to saute till oil begins to separate. Add chicken pieces and mix.

Add fresh cream and Honey and mix. Add the sauteed vegetables and mix

Serve hot wirh paratha or butter rice.

Chilli Chicken...

Chilli Chicken...

Ingredients :

For batter :

Boneless Chicken 400 grm
Cornstarch  2 tbsp
Egg 1
Salt
pepper 1 tsp
Soy sauce 2 tsp
Oil

For sauce:

Ginger Finely chopped 2 tbsp
Garlic Finely chopped 2 tbsp
Cubed Onion 1 large
Green Chilli 2 slit
Cubed Capsicum 1
Vinegar 1 tsp
Soy sauce 1 tsp
Tomato ketchup 2 tsp
Red chilli sauce 2 tbsp
Minced Spring Onion 2 tbsp
Salt
Sugar

Procedure:

Clean and cut the pieces into bite sized cubes.
Mix all the ingredients for the batter. Keep them aside for 10 to 15 mnt.
Shallow fry the chicken in non stick pan.
Allow the chicken pieces to fry for 3 mnt on each side on medium heat.

Take a cup and add water,1 tbsp cornstarch in it,mix it well till all the cornstarch is dissolved in the water.

Heat 2 tbsp oil in a pan , add in Ginger Garlic and fry till golden.

Add in Onion ,Green chillies, salt and sugar. Toss well.

Add in capsicum and mix well.

Add in soy sauce, vinegar, red chilli sauce, tomato ketchup and cornstarch mix well.

Once gravy becomes little thicker add
fried chicken ,pepper n spring Onion. Mix well.

Serve hot

Dimer Devil

Ingredients:

Hard boiled Egg 4
Boiled Potato 3 medium
Onion chopped 1/2cup
Garlic n Ginger grated 1tbsp
Green chilies(chopped) 1tbsp
Turmeric pwd 1 tsp
Bhaja Masala : 1 1/2 tbsp

( 1 tsp cumin+2 tsp fennel seeds +2 dry red chillies  ) dry roast till a fried aroma rises. let it cool for  1O minutes and grind to a fine powder.

Salt to taste
Breadcrumbs: 1 1/2cup
Egg: 1
Oil for deep frying

Procedure:

Take a non stick pan. Add oil, when the oil is hot add finely chopped garlic Ginger onions and green chillies. Cook in medium heat for 3-4min till become light golden in color.

Add mashed potato .

Add salt, turmeric pwd bhaja moshla powder. Mix well.Keep cooking in medium heat .

Keep cooking for 10min. But the mixture should not be very dry. Switch off the heat and let it cool down.

Make some hard boiled egg. Cut the hard boiled eggs length wise into two halves.

Take each half egg and cover the half egg with the potato mixture and make a oval shaped ball.

Beat the raw egg in a bowl and place enough bread crumbs to coat egg pieces in another bowl.

Now dip the ovals in beaten egg and bread crumbs. Repeat the process once again. Repeat for rest of the pieces. You can make this and store till the time to serve. Store them in a closed container in the refrigerator.

Just before serving fry the deviled egg till nice brown in color. Serve hot with mustard sauce or your favorite dipping sauce and some salad.

Badami Prawn

উপকরনঃ

চিংড়ি  ১ কেজি

তেল পরিমান মত

পেঁয়াজ কুচি ৩ টি

বাদাম বাটা 2 টেবিল চামচ (কাজু বাদাম+চিনা বাদাম)

রসুন বাটা ১ টেবিল চামচ

আদা বাটা ১/২ টেবিল চামচ

টমেটো সস 1 1/2 টেবিল চামচ

হলুদ গুঁড়ো 1 চা চামচ

লঙ্কা গুঁড়ো২চা চামচ

ধনে গুঁড়ো  ১চা চামচ

জিরা গুঁড়ো ১ চা চামচ

লবন

কাচাঁ লঙ্কা ৪ টা

লেবুর রস ১ চা চামচ

প্রণালী:

চিংড়ি  ধুয়ে  সামান্য লবন ও হলুদ মাখিয়ে চিংড়িমাছ গুলো ভেজে নিন।এবার কড়াইয়ে তেল দিন। পেঁয়াজ গোলাপি করে ভেজে সমস্ত মশলা গুলো একে একে দিয়ে কষান।

এবার টমেটো সস ও বাদাম বাটা দিয়ে ভাল করে কষান।

মশলা সামান্য জল দিয়ে কম আঁচে কষাবেন। তেল বেরিয়ে আসলে জল দিয়ে  ঢেকেদিন।

ঝোল কমে গেলে চিংড়িমাছ দিয়ে ঢাকা দিয়ে রাখুন ৫ মিনিট। ঢাকনা তুলে জল দিন। জল কমে এলে কাঁচালঙ্কা,লেবুর রস দিন।

ঝোল মাখা মাখা হলে  নামিয়ে নিন। এবার গরম গরম পোলাও এর সাথে পরিবেশন করুন মজাদার "বাদামি প্রন "।

Strawberry Lassi

Strawberry Lassi...

Ingredients :

Strawberries 4-5
Yogurt 1 cup
sugar
Cardamom pwd

Procedure :

Wash and cut strawberries.

Take blending jar and add all ingredients.

Blend them together for 2 mins.

Pour it in a glass and serve chilled.

Strawberry Basundi

Strawberry Basundi...

Ingredients :

Milk full fat 1 1/2 litres
Strawberries 20
Condensed milk
Almond n cashew chopped 3 tbsp

Procedure :

Chop half the strawberries and puree the rest.

Heat milk in pan and reduce to half.Add condensed milk Almond cashew and mix.

Remove from heat and ket it cool on a bed of ice.

When cooled add strawberry puree, chopped strawberries and mix.

Garnish and serve chilled.

Jhatpat Praws...

Ingredients :

Prawns 18-20
Caraway seeds 1 tsp
garlic chopped 1 tsp
Onion chopped 1 medium
Red Chilli pwd 1 tsp
Cumin pwd 1 tsp
Coriander pwd 1 tsp
Tomato ketchup 1-2 tbsp
Vinegar 1 tsp
Chopped coriander leaves 2 tbsp
Salt
Oil

Procedure :

Heat oil in a non stick pan. Add caraway seeds and saute till thd seeds change color.

Add chopped garlic and saute well. Add Onion and saute till it turns light golden.

Add red chilli pwd, cumin ,coriander pwd and mix well.Cook till the masala is cooked.

Add Prawns,  salt and toss well. Add little water,mix and simmer for 10 minutes.

Add tomato ketchup, vinegar and mix well. Switch off heat and chopped coriander.

Serve hot wd plain Rice.

Peshwari kofta curry

Ingredients :

For kofta

Chicken mince 400 grm
Cumin seeds 1tsp
Coriander leaves chopped 2 tbsp
Egg 1
Red chilli pwd 1 tsp
Ginger Garlic 2 tsp
Spring onion green +white portion 2tbsp
Tandoori masala pwd 2 tsp
Garam masala Pwd 1/2 tsp
Chopped green chilli
Beresta 2 tbsp
Kasouri methi 1/2 tsp
Salt
Oil

For gravy

Ingredients

Chopped Onion 1
Ginger garlic pst 2tsp
Tomato puree 1 big
Turmeric pwd 1 tsp
Red Chilli pwd 2tsp
Cumin pwd 1 tsp
coriander pwd 1 tsp
salt
Oil

Procedure :

Mix together chicken mince n other kofta ingredients  to a smooth pst.

Heat oil in a non stick wok,add chopped Onion  and fry until starts to change color.

Add tomato puree and saute for 3-4 mint. Add Ginger garlic pst and all masala powders and saute again.

Add salt and mix well.

Add 1 cup warm water and bring it to boil. Lower the flame.

Dampen your palms with water ,take a portion of the mince mixture and shape them into balls. and add to the pan .Mix lightly and Cook for 10-12 mint .

Tandoori Chicken...

Tandoori Chicken...

Ingredients :

Drumstics 6
kashmiri red chilli Pwd 2 tsp
Lemon juice 2 tbsp
Hung Curd 3 -4 tbsp
Ginger pst +Garlic pst 2 tsp
Shaan Tandoori Masala 1  1/2  tbsp
Mustard Oil to baste 1 tbsp
Chaat masala 1/2 tsp

Procedure :

Make incisions with a sharp knife on the chicken drumsticks.

Apply a mixture 1 tsp kashmiri red chilli pwd lemon juice salt
over the chicken and set aside for half an hour.

For the final marinade, tie up curd in a piece of muslin an
 hang over a bowl for 15-20 minutes.

Remove the thick curd into a bowl. Add the remaining red
chilli pwd salt ginger garlic pst tandoori masala pwd and
 mustard oil.

Rub the mixture over the chicken drumsticks and marinate
for 24 hrs in a refrigerator.

preheated oven at 450 F 6 for 25 minutes ,or untill almost done.

Sprinkle chatmasala pwd amd serve with onion rings and lemon wedges.

Chana daal Murg

Ingredients:

800 gms chicken
1 cup chana daal
1 onion 
1 tbsp ginger & garlic paste
3 tbsp tomato puree
2 green chilies chopped
1/4 tsp turmeric powder
1 tbsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1/4 Saunf Powder
1tsp garam masala powder
Chopped coriander leaves 1 tbsp
Oil
Salt to taste

Procedure :

Soak 1 cup chana/ cholar daal overnight and boil with salt and set aside. From this we need only 1 cup cooked chana daal, not more than that.

Heat oil in a sauce pan and fry onion till light golden. Then add 1 tbsp ginger & garlic paste and fry for 1 minute.Add turmeric powder, red chili powder,coriander powder,  cumin powder, and little salt.
Fry for 1 minute and then add chicken pieces. Stir well, cover and cook chicken till it is fully done. Add few drops of water if needed.

Now add tomato puree and boiled chana daal along with 1 cup of water in which the chana daal were cooked.Add garam masala powder,saunf powder, green chilies, coriander leaves. Cover and cook on slow flame for 5 minutes.

Serve hot with roti or rice

Garlic Chicken

Ingredients :

Boneless chicken 200 grm
chicken stock 1/2 cup
Onion diced and separated 1 medium
Spring onion green 2 stalks
Garlic chopped 1 1/2 tbsp
Tomato ketchup 2 tbsp
Red chilli sauce 1 tbsp
Cornstarch 1 1/2 tbsp
Salt
Oil

Procedure :

Cut boneless chicken  into cubes.

Mix cornstarch in chicken stock.

Heat oil in a wok ,add chopped garlic and stir fry briefly.

Add Onion, chicken cubes ,salt and stir well.

Add tomato ketchup red chilli sauce little chicken stock and mix well till the chicken is done.

Add dissolved cornstarch and cook for a minute or until the sauce starts to thicken, stirring continuously.

Add Finely chopped spring Onion greens and serve hot.

Chilli Fish...

Ingredients :

Fish Fillet basa/Telepia 250 grm
Ginger 1 tsp
Garlic 1 tsp
Onion, quartered, layers separated 1 medium
Spring onions 1 stalk
red green orange yellow bell peppers 1 cup
Cornstarch 1 tbsp
Soya sauce 1 tsp
vinegar 1 tsp
Red chilli sauce 1 tbsp
Black pepper powder 1/4 tsp
Salt

Procedure :

Cut fish fillets into cubes. Add salt pepper powder  lemon juice and rub these on the fish cubes. Set aside to marinate for 15 mint.

Heat oil in a pan ,place  fish pieces. Just gently toss them and cook till both the sides are golden.

Transfer the fried fish pieces onto a serving bowl.

Add cornstarch with 1/2 cup water and set aside.

Heat oil in a wok. Add chopped ginger and garlic and saute till fragrant.

Add bell peppers onions and fry on high for 4 mints. Onions and bell peppers must be crunchy and not soft.

Add chopped spring onion greens and mix well.

Add soya sauce red chilli sauce vinegar black pepper pwd and mix well.

Add cornstarch and bring it to boil. When it starts to boil add fried fish cubes.

Switch off the heat and stir well.

Serve hot garnished with the remaining spring Onion greens.

Paneer Jalfrezi...

Ingredients :

Paneer / cottage Chees 300 grm
Red yellow orange peppers 1 cup
Beans + carrot 1/2 cup cut into thick strips
Tomato 1 cut into thick strips
Onion 2 thickly sliced
Ginger 1 inch cut into thin strips
Cumin seeds 1 tsp
Dry red chilli 1 ,halved
Red chilli pwd 1 tsp
Turmeric pwd 1/2 tsp
Vinegar 1 tbsp
Garam Masala pwd 1/2 tsp
Chopped Coriander leaves 2 tbsp
oil
Salt.

Procedure :

Cut the paneer into thick fingers.

Heat little oil in a wok and add cumin seeds and dry red chilli .Saute for a minute.

Add onions and saute for 1 mint.

Now add peppers ,beans , carrot and stir in red chilli pwd +turmeric pwd +garam masala pwd. Cook for 3-4 mint.

Add tomatoes  salt and cook for 2 mint.

Add paneer and toss.

Add Ginger , chopped coriander leaves and vinegar. Cook for 2-3 mint.

Serve Hot....

Veg Pulao...

Ingredients :

1 1/2 cups of Basmati Rice, washed and drained
Warm water 3 1/2 cup
1/2 cup French beans,
1/2 cup chopped cup carrots, 1 chopped medium onion sliced3/4^th cup green peas
2 bay leaves
vegetable oil1 & ½ tbsp Ghee (clarified butter)2 tbsp milk1 pinch of saffron
Salt
Sugar
Garam Masala
2cinnamon sticks
3-4 green cardamom
4-5 cloves (laung)
Bayleaf 2

Procedure:

Heat the vegetable oil in a pan or wok and add bay leaf  garam masalas, sugar and fry for ½ a minute. Add beans, carrots and fry together for 5 minutes on a medium flame, then add the green peas and fry for another 2-3 minutes and finally tip in the rice and fry together until the rice strands separate and is slightly golden. 

Now add warm water and cover it with a lid.Cook over low flame for 15 mnt.

While the rice cooks, golden fry the onions in the  ghee  and once the rice is cooked just quickly stir in the entire fried onions along with the ghee andsaffron. Cover back again. Leave covered for 5 mins before serving with the gravy of your choice.

Baigan Alu Bhindi Masala...

Baigan Alu Bhindi Masala...

Rcp By : Zulekha Arafat

Ingredients :

Lady fingers / Bhindi 200 gram
Potato 2 medium
Brinjal / Begun 1 big
Green chilli 2-3
Turmeric pwd  1 1/2 tsp
Red Chilli pwd 2tsp
Curd 3-4 tbsp
Pav bhaji masala1. 1/2 tsp
Chat masala 1/4 tsp
Chopped coriander leaves 2 tbsp
salt
oil

Pav bhaji Masala :

Source : Indian Healthy Recipe

Ingredients:

Ingredients (240 ml cup used)

• 2 small black cardamoms
• 4 tbsp coriander seeds (Dhaniya)
• 2 tbsp Cumin (jeera)
• 2 tsp black peper corn
• ¾ tbsp. fennel seeds (saunf)
• 5 red dry chilies
• 2 inch cinnamon
• 6 cloves
• 1 tbsp amchur powder (dry mango powder)

Instructions

1. Clean the spices and discard stones
2. Dry roast all the ingredients one after the other except amchur powder.
3. Add amchur powder to the hot ingredients to release amchur’s aroma. Once cool, make a fine powder.
4. if needed seive it.
5. Store pav bhaji masala in an air tight glass jar. Keeps good for 6 months in the fridge.

Procedure :

Peel and chop the potatoes into thin strips like French fries.
Wash ,pat dry and chop of the heaf and tail of lady fingers. Make a slit in between.
Wash n chop the brinjal in to thin strips.
Add salt and red Chilli pwd into a bowl ,mix and apply it on each veggies separately.

Heat oil in a wok. Shallow fry lady fingers untill done and Crisp ,drain on an absorbent paper and keep aside.
Shallow fry separately brinjals untill done,drain and keep aside on an absorbent paper.
Shallow fry Potato wedges , once Crisp and done drain and keep aside on an absorbent paper and keep aside.
In a pan drizzle some oil and add  red Kashmiri chilli pwd and half tsp pav bhaji masala,mix and sprinkle 2-3 tsp water so that it doesn't get burn.
Now add 3-4 tbsp curd , mix well and add little water so that the masalas do not get burnt and can be roasted well.
Once the oil separates add salt and 1/4 tsp chaat masala ,mix well.
(You can add less chat masala if you not much into chat masala.
Add all the veggies and chilies  mix lightly , add 1/4 to 1/2 cup water , adjust the salt and spices if needed.Cover and keep on dum so that if baigans are under cooked shall be done.
Adjust the gravy according to your preferences like thick or semi gravy.Garnish with corriander leaves and serve hot with phulkas , rotis and salads or as a side with daal rice.

Aloo Begun Chingri...

Ingredients:

1 cup medium sized prawns
2 medium potatoes
1Brinjal
1 tsp panch foron
1tsp turmeric powder
1 tsp red chili powder
1 tsp chopped ginger
1 chopped Tomato
2-4grenn Chillies
oil
Salt

Method:

Marinate the prawns with some salt and 1 tsp turmeric powder. Keep aside for 5-10 minutes.Heat 2 tbp oil in a kadai and fry the prawns in it until they become golden from both the sides.

In the same oil shallow fry separately  brinjals ,drain and keep aside on an absorbent paper.

Heat oil in a wok oil.In that add panch foron. As the spices start to sizzle add chopped Ginger and sauté until the raw flavor goes.Now add the  potatoes and cook for around 5-7 mint.

Now add  chopped tomato,salt, turmeric powder and red chili powder. Stir in the tomatoes and Saute for 3-4 mins or untill slightly mushy.

Mix well and stir in 1 cup of warm water.
Check in between and stir, so that they do not stick to the bottom of the wok. Add brinjals green chilli and cook until all the vegetables gets properly cooked .

Now add the prawns and cover again. Cook for 5-7 minutes, or until the prawns are cooked from inside.After 5 minutes, open the cover and taste and adjust seasoning.Put off the flame.

Serve hot garnished with chopped coriander leaves...

Chatpata Aloo...

Ingredients:

3 medium sized potatoes
1/2 tsp Red chilli pwd
1/2 tsp Cumin seeds
Salt to taste
1 tsp sugar
4 to 5 tbsp oil
2 tbsp chopped coriander leaves
1/2 tsp amcur powder (dry mango powder)

To roast and grind : ( coarse Pwd)

2 tsp cumin seeds
1 tsp fennel seeds
1 dry red chillies
1 tsp coriander seeds

Procedure :

Boil potatoes  till 90 % cooked. Take care not to over boil it. Peel and cut them lengthwise.

Heat oil in  wok on medium high heat . Add cumin seeds and fry till they slightly change colour. Add Potatoes and sprinkle some salt over potatoes.

Stir fry untill potatoes are light golden brown this should take 5-6 mint. Now add red chilli powder,  roasted  powder, sugar and amchur powder.

Now stir carefully till fully coated with the spices. You can sprinkle some water in case if the whole thing becomes dry and is sticking to the wok.

Check the seasoning and adjust accordingly.

Finally add chopped coriander leaves and serve hot.

 

Capsicum Rice...

Ingredients :

Cooked Basmati rice 1 1/2 cup
Capsicum - 1 cup chopped finely(I used yellow, green and red)
Cumin seeds 1/2 tsp
Cardamom - 2-3
Cloves - 2
Cinnamon - 1 piece
Garam masala pwd - 1/4 tsp
Oil - 1 tsp
Ghee - 2 tsp
Salt - to taste 

To grind to a paste:

Green Chilli 2
Garlic - 4-5
Whole Pepper - 1/2 tsp
Cashews - 10-15

Procedure :

Rinse rice, Soak rice for 10mins,Keep aside.

In a pan heat water and let it to boil. Once it starts to boil add the rice,required salt and spices(cardamom,cinnamon,cloves and star anise) and let it cook. Cook till its soft and tender with each grains separate.

Remove from flame and drain the excess water from the cooked rice. Leave it to cool for some time at room temperature.

Grind together garlic cloves, green chilli, whole pepper and soaked cashew nuts to a fine paste with little water. Set aside

Heat a pan with oil + ghee then add cumin seeds , let it crackle then add cashew garlic paste and saute for a minute or till the raw smell disappear.

Then add capsicum and saute for 2-3 mint.

Add garam masala powder and saute for 2mins.Add required salt.Then add rice and mix well.Cook for 2-3mins until the flavours blend with rice. Switch off.

Serve hot.

Prawn Pulao

Ingredients :

Prawn 1 kg
Gobindo bhog/ Basmati 2 cup
Onion finely sliced 1 big
Tometo chopped 1 big
Cashew + Almond pst 4 tbsp
Ginger pst 1 tsp
Garlic 1 tsp
Red chilli pwd 2 tsp
Turmeric pwd 2 tsp
Cumin pwd 1 tsp
Coriander 1 tsp
Green chillies 6
Green cardamom 2-3
Cloves 2-3
Peppercorns 8-10
Cinnamon stick 2 "
Salt to taste
Oil +Butter
Warm water 3 cup

Procedure:

Combine Prawn with cashew+Almond pst ginger garlic pst red chilli pwd turmeric pwd cumin pwd coriander pwd sugar salt little water and 1 tbsp oil.

Heat oil + butter in a big, nonstick or thick bottomed pan. Add Garam Masala.

Add onions and sauté till light brown. Add chopped tomato n black Peppercorn n Green chillies. Fry the onions, and all the masalas .

Now add Prawn mixture and sauté on medium flame. Keep stirring and cook for 4-5 mint.
After a couple of minutes, you'll see oil oozing out.

Now add drained rice n salt.Stir lightly and carefully.
Cook for 3-4 minutes. Add water and mix everything.

Cook the pulao covered on low medium flame for 20 mint.

When its done, open the pan and it remain uncovered for 3-4 minutes.
By doing this, each grain will separate.

Transfer to a serving dish.

Mango Rosogolla

Mango Rosogolla...

Ingredients :

For the Paneer/Chhana :
Full Fat Milk - 6 cups
Vinegar + Water - 1/3 cup+3 tablespoons
Mango pulp 1 cup
Rava/Sooji/Semolina - 2 tablespoons
Sugar - 2 tablespoons

For Sugar Syrup :
1 1/2 cup Sugar
Water - 4 1/2 cups
Green Cardamom Pods - 4 to 5
Mango essence

Steps to Prepare
First make the Chhana or Paneer:
Take a pan add little water in it and then add the milk, place the pan on oven and bring the milk to boil.
When the milk will start boiling add vinegar + water to the milk. Do not add all the vinegar + water at a time.
Add little by little and when all the vinegar + water will be added, turn off the oven and set aside the pan for 10 minutes for curdle all the milk (do not stir the milk after adding vinegar + water, the chhana will be harder).
After 10 minutes take a cheese cloth on a large strainer and strain all the excess water of the chhana.

Making The Mango Cheese Balls:

Take the strainer under the tap and run cold water to remove the sourness of the chhana. Squeeze the cheese cloth to remove excess water and hang the cheese cloth from the kitchen tap along with the chhana to remove any excess water is left inside the chhana for 2 hours.

Take a large mouth pan and add 1 1/2 cup of sugar and 4 1/2 cups of Sugar in it and add the cardamom pods and place on oven to boil the mixture.

After 2 hours take the cheese cloth and squeeze to remove if any water was left inside the chhana. Now take a plate or bowl and mash the chhana with your palm.

Mash the chhana to make it smooth for at least 15-20 minutes. Now add the mango pulp and add little at a time.

In this way add all the mango pulp to the Chhana and mix well.
Now add the Semolina and 2 tablespoons of Sugar and mix again. Now start rubbing the Chhana with your Palm for 10 minutes.

After 10 minutes make small balls from the Chhana dough. I made 12 balls from the dough, but if you want to make bigger size mango rosogolla you can make little big balls.

When the Sugar syrup will start boiling add the Chhana/Paneer balls to the Syrup and cover the Pan and boil for 10 minutes on medium heat. After 10 minutes open the lid , sprinkle some cold water and turn the mango rosogolla and cover again and boil for another 5 minutes.

After 5 minutes add mango essence and turn off the oven and keep aside the pan to cool down. When they are cold enough place then inside the refrigerator and serve chilled.

Lauer khosa bhaja...

Ingredients :

Bottle Gourd  peel /Lau khosa
Fiinely sliced 1 cup
Potato 2
Onion sliced 1
Posto / Khus khus / Poppy Seeds 1 tbsp
Turmeric pwd 1/2 tsp
Red chilli pwd 1/2 tsp
Salt
Oil

Procedure :

Peel the Bottle Gourd length wise. Cut the peels into thin small stripes. Chop the potatoes similarly.

Add bottle gourd peels to boiling water and let boil for 10-15 mnt.
Drain the water keep aside.

Heat oil in a kadhai add the onion. Saute till soft.

Now add potato turmeric pwd red chilli pwd salt and mix well. Saute at medium high heat for 6-7 mint.

Now add bottle gourd peels and fry it till Potato becomes cooked.

Add the poppy seeds fry for a minute and then take off the hit.

Serve hot wd Plain rice.

Mocha Chingri

Banana blossom / Mocha (boiled and mashed)  1
Small prawn  20
Potato 1 medium
Onion  1/2 cup
Bay leaves 2
Dry red chilies  2 - 3
Cumin seeds  1 tsp
Cumin powder  1 1/2 tsp
Ginger pst 1 tsp
Turmeric powder: 1 tsp
Red chili powder: 2 tsp
Garam masala powder: 1 tsp
Ghee: 1 tbsp
Salt
Sugar
Mustard oil

Clean and chop the banana blossom.Cook the flowers in a pressure cooker for 3-4 whistles with a pinch of turmeric and salt.

Once flower become tender drain the water and keep the flower aside.

Heat oil  in a pan fry prawn until golden brown in almost all sides and keep aside

Now add potato pieces sprinkle some turmeric pwd, salt and fry potato gets light golden brown, transfer to a plate and keep aside.

In a wok heat oil add sliced onion cook till transparent.

Temper the hot oil with cumin seeds dry rad Chillies and bay leaves. Add little suger. It will give the dish a nice caramelized color.

Add  ginger garlic pst ,red chilli, cumin, and turmeric powder, mix  everything well and cook for 2-3 minutes.Fry well adding water little by little .

Add boiled and mashed banana blossom and salt, mix well. Cover and cook for 4-5 min. Add fried potato, cook till potatoes are done.

Now add garam masala prawns and ghee and lightly mixed with it.

Mocha chingri is ready to be served with steaming hot plain white rice.

Chicken Dakbanglow...

Ingredients :

Chicken 500 grm
Potato 2 large cut into big pieces
Egg 3 hard boiled eggs
Onion 3 medium thinly sliced
Tomato puree 1large
Ginger pst 1 tbsp
Garlic pst 1 tbsp
Chopped green Chillies 2-3
Yogurt 1 cup
Turmeric pwd 1 tsp
Red Chilli pwd 1 tsp
Cumin seeds 1tsp
Coriander seeds 1 tsp
Cloves 3-4
Cinnamon 1
Cardamom 2-3
Black Peppercorn 5-6
Mustard oil
Salt

Procedure:

Grind together black Peppercorn cardamom ,  cloves , cinnamon , coriander seeds , and cumin seeds.

Wash and clean the Chicken pieces ,now marinate the chicken pieces with curd, Ginger garlic pst  red chilli pwd , turmeric pwd, spices pwd we prepared chopped green chillies salt and 1 tbsp mustard oil for 1/2 an hour.

Boil eggs, remove shell and make 5-6 slits in each egg.Sprinkle salt, chilli pwd and turmeric and keep aside.

Heat oil  in a pan fry egg until golden brown in almost all sides and keep aside

Now add potato pieces sprinkle some turmeric pwd, salt and fry potato gets light golden brown, transfer to a plate and keep aside.

In a wok heat oil add sliced onion cook till transparent.

Add  tomato puree, mix  everything well and cook for 2-3 minutes.

Now add Chicken Potatoes , and cook until gravy starts to leave oil.

Adjust the salt at this point and add 1/2 cup of warm water and cover the lid . Cook on low-medium flame for at least 20 minutes . The chicken will release water . Let the chicken to be cooked in it’s own water 

After 20 minutes open the lid and check the meat n Potato is cooked or not .

Add the boiled eggs. Check the seasoning and adjust accordingly. Serve hot with rice or roti.

Spicy Chicken Ball Curry

Chicken mince 400 grm
Dried Red Chilli 3-4
Black Pepper corns 5-6
Fennel seeds 1 tsp
Cloves 2-3
Cinnamon 1 stick
Coriander seeds 1 tsp
Cumin Seeds 1/2 tsp
Coriander leaves 1 tbsp
Egg 1
Red chilli pwd 1 tsp
Minced Ginger Garlic 2 tbsp
Onion pst 2 medium
Garam masala Pwd 1/2 tsp
yogurt 1 cup
Salt
Sugar
Oil

Procedure :
Grind together black Pepper corn fennel seeds cloves cinnamon coriander seeds cumin seeds and dry red chillies.

Grind together chicken mince red chilli pwd chopped coriander leaves salt and egg to a smooth pst.

Heat oil in a non stick wok, add minced Ginger garlic and saute till fragrant.

Add onion pst and saute for 3-4 mint.

Add ground pwd alongwith garam masala pwd and saute again.

Add salt and yogurt and mix well.

Add 1/2 cup warm water and mix well.

Dampen your palms with water ,take a portion of the mince mixture and shape them into balls. and add to the pan. Cook for 10-12 mint .

Serve hot garnised with coriander leaves and serve immediately.

চিকেন বল কারি...

উপকরণ :

চিকেন কিমা ৪০০ গ্রাম

শুকনো লাল লংকা ৩-৪ টি

গোটা গোলমরিচ ৫-৬ টি

মৌরী ১ চা চামচ

লবঙ্গ ২-৩ টি

দালচিনি ১ টি

গোটা ধনে ১ চা চামচ

গোটা জিরা  ১/২ চা চামচ

ধনেপাতা কুচি ১ চামচ

ডিম ১ টি

লাল লংকা গুঁড়ো ১ চা চামচ

আদা রশুন কুচি ২ চামচ

পেঁয়াজ বাটা (২ টি মাঝারি পেঁয়াজ)

গরম মশলা গুঁড়ো ১/২ চা চামচ

টক দই ১ কাপ

লবন

চিনি

তেল

প্রণালী :

ব্লেন্ডারে গোলমরিচ মৌরি ,লবঙ্গ ,দালচিনি গোটা ধনে , জিরা, লাল লংকা দিয়ে গুঁড়ো মশলা তৈরি করে নিতে হবে।

চিকেন কিমার মধ্যে লাল লংকা গুঁড়ো ধনেপাতা কুচি লবন ও ডিম দিয়ে ভালো করে মাখিয়ে নিন।

কড়াইয়ে তেল গরম করে আদা রশুন কুচি দিয়ে ২-৩ মিনিটকিছুক্ষণ নাড়তে থাকুন।

এবার পেঁয়াজ বাটা দিয়ে ৩-৪ মিনিট মশলা কষতে থাকুন।

তৈরি করে রাখা গুঁড়ো মশলা ও গরম মশলা দিয়ে কম আঁচে মশলা কষতে থাকুন।

এবার লবন ও ফেটিয়ে রাখা  টকদই দিয়ে দিন।

মশলা থেকে তেল বেড়িয়ে আসলে ১ কাপ মতো উষ্ণ জল দিয়ে দিন।

জল ফুটে উঠলে কিমার মিশ্রণ থেকে সামান্য  কিমা নিয়ে বলের আকার দিয়ে ঝোলে একে একে দিয়ে দিন।

মাঝারি আঁচে ঢাকা দিয়ে ১০-১২ মিনিট রান্না করলেই তৈরি চিকেন বল করি।

সামান্য ধনেপাতা কুচি ছড়িয়ে গরম গরম পরিবেশন করুন।

Chilli Bread...

Ingredients :

Bread Slices  6
Onion cubed 1/2 cup
Tomato finely chopped 1
Ginger garlic  finely chopped 2 tbsp minced
Red chilli Pwd 1 tsp
Tomato sause 3-4 tbsp
Soy sause 1 tbsp
salt
sugar
Chopped coriander leaves 2 tbsp
Capsicum cubed 1/2 cup

Method:-
You can either toast bread in tawa or shallow fry or deep fry.

Heat 2 tbsp of oil and add the chopped bread cubes and fry till it turn golden. Remove to a plate and set aside.

Heat 1 tbsp of oil and add ginger garlic and saute till the raw smell goes off.

Now throw in cubed onions, saute until translucent.

Add tomatoes along with  sugar, salt and 1 tbsp chopped coriander leaves.  Stir well so that the raw smell goes. cook for 5 mins.

Add tomato sauce, soya sauce,capsicum and mix well. Pour half cup of water and bring it to a boil.

Now add the cubed bread pieces and mix it gently with the masala.

Garnish with finely chopped coriander leaves..

Omani Chicken Biryani

Chef Munawar latif

Ingredients

Chicken ½ kgBasmati rice ½ kgSalt to tasteBlack pepper to tasteNutmeg powder ¼ tspMace powder ¼ tspCoriander 1 tsp (crushed)White cumin ½ tspBlack pepper ¼ tspCloves 5Black cardamom 2Cinnamon sticks fewBay leaves fewStar aniseeds 2Clarified butter 100 gmGinger garlic paste 1 tbspOnion ½ kgRaisin 1 tbspAlmond 1 tbspDried plums 100 gmPotatoes 100 gmEgg 2

Cooking Directions

Soak basmati rice for half an hour.

Grind sliced onions and fry the other finely sliced onion till golden brown.

Add clarified butter to a medium sized cooking pot and let it melt.

Then add ginger garlic paste and sauté for a couple of minutes.

Now add onion puree, cumin seeds, whole black pepper, cloves, black cardamoms, cinnamon sticks, bay leaves and star aniseeds.

Sauté until the puree is golden brown.

Then add chicken and mix briefly.

Now add crushed coriander, cumin seeds, salt n black pepper, raisins, almonds, dried plum and potatoes.

Add water if required to cook meat.

When meat is tender, take it off the flame.

In a medium sized cooking pot, boil water.

When water comes to a boil, add 1 tbsp oil, salt and rice and cook until rice is 1/3 cooked.

Boil eggs and remove the shell.

Add boiled rice to the other cooking pot where you cooked chicken.

Sprinkle saffron and cover to let simmer for 8 – 10 minutes.

Garnish with fried eggs and serve.

Ghugni...

Ingredients

1 cup dried yellow peas

Potato 1

2 medium onions

Ginger Garlic Pst  1 tsp

2-3 green chillies

3 tbsp tomato Sauce or puree

1/2 tsp turmeric powder

1 tsp chilli powder

Cumin seeds 1/2 tsp

Bhaja Masala : 2 tsp

( 1 tsp cumin+1 tsp fennel seeds +2 dry red chillies  ) dry roast till a fried aroma rises. let it cool for  1O minutes and grind to a fine powder.

Freshly cut onions and coriander leaves

Salt to taste

1 tbsp refined oil

Direction

Wash and soak the yellow peas overnight or at least for 5-6 hours. Drain the soaked water, wash, and pressure cook the peas for 3-4 whistles. Remove from heat and cool. The peas should be just cooked and not mushy. However, the time for pressure cooking the peas may vary.

Peel and slice one onion, rest of Onion make pst . Keep it aside.

In a wok heat oil add  cumin seeds and allow to splutter.

Add chopped onion cook till transparent. Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.

Add  ginger garlic pst ,red chilli, coriander and turmeric powder, mix and add tomato sauce or puree n Potato mix everything well and cook for 5-6 minutes.

Now add salt,  1 tbsp of Bhaja Mashala powder we prepared, mix and cook for 2-3 mins in slow flame. Cook until gravy starts to leave oil.

With the help of a strainer, add the cooked peas while reserving the liquid. Mix well with the masala base. Now add the reserved liquid as per requirement and stir.

Cover and cook the peas for another 3-5 minutes on medium flame. Check the seasoning and remove from heat.

Add 1 tsp Bhaja Masala close the lid immediately. let it stand for 5-8 min before serving. 

Garnish with freshly chopped onions and coriander and chopped chillies Serve hot ...

Lau Chingri...

Lau Chingri... ( Prawn wd Lauki )

Ingredients

Bottle gourd (lauki/lau) 1

Potato 1
Prawns 1 cup

Green chillies 2-3

Mustard oil

Onion seeds 1/2 tsp

Ginger finely chopped 1 inch

Turmeric Pwd 1/2 tsp

Salt

Sugar

Procedure :

Peel and cut the bottle gourd into small pieces. Slit green chillies Lengthwise.

Heat oil in a pan, shallow fry the prawns lightly on both sides in medium flame. Do not fry longer than 2 minutes on both sides. Keep them aside.

Heat oil ,add Onion seeds and green chillies and saute for 2 mints.

Add Ginger and saute.

Now add bottle gourd pieces Potato turmeric pwd and salt , stir it and cover the lid. Cook on low medium flame for 15 -20 min.

After 15 min open the lid and check if the bottle gourd is cooked or not. If it is cooked add fried prawns. Check seasoning, accordingly add sugar and salt. Cook on medium flame for 5 min.

Switch off the flame. Let it stand for 10 mint before serving.

Bengali Bhuna Chicken...

Ingredients:

Chicken , cut in pieces ( 1 kg )
Onion sliced 3-4 medium
Potato 2
Ginger paste 2 tsp
Garlic paste 2 tsp
Cumin Pwd 1tsp
Coriander Pwd 1 tsp
black Pepper pwd 1/2tsp
Turmeric Pwd 1 1/2 tsp
Red Chilli Pwd 2tsp
Garam Masala Pwd 1/2 tsp
Salt to taste
Oil

For Tempering :

Panchforon 1tsp
cardamom 2-3
Clove 3-4
Cinnamon 2sticks

Procedure:

Heat oil  in a pan add potato pieces sprinkle some turmeric pwd, salt and fry potato gets light golden brown, transfer to a plate and keep aside.

In a wok heat oil add  Panchforon clove cinnamon cardamom and allow to splutter.

Add sliced onion cook till transparent.

Add  ginger garlic pst ,red chilli, cumin, coriander and turmeric powder, mix  everything well and cook for 2-3 minutes.Fry well adding water little by little .

Now add Chicken Potatoes salt, and cook until gravy starts to leave oil.

Add 1/2 cup of warm water water and cover the lid . Cook on low-medium flame for at least 20 minutes . The chicken will release water . Let the chicken to be cooked in it’s own water 

After 20 minutes open the lid and check the meat n Potato is cooked or not .When the gravy thickens  sprinkle some garam masala Pepper pwd  on it.

Serve warm with rice,  or roti.

Indian Style French Toast...

Ingredients :

Eggs - 4 (beaten)
Milk - 2tbsp 
onions - 2 (chopped)
Green chilies - 2 (chopped)
Tomato - 1 (chopped)
Green bell pepper or capsicum - 1 (chopped)
Coriander leaves - 1 tbsp
Red chilli powder - 1/4tsp
Turmeric 1/4 tsp
Chaat masala - ½tsp 
Bread - 6 slices
Salt - as per taste 
Sugar 1/4 tsp
Oil

Procedure :

1. Break the eggs in a big mixing bowl. Add milk to it and beat the mixture properly.

2. When the mixture becomes frothy, add the powdered spices sugar and salt to this mixture.

3. Beat for at least 2-3 minutes because the spices tend to form clumps.

4. Now add all the chopped spices and vegetables namely green chillies, onions, tomatoes and capsicum to the egg mixture.

5. Heat the pan on a medium flame and add oil on it.

6. Soak the bread slices in the egg mixture.

7. Place the bread slices in the pan. Pour some of the mixture along with the solid ingredients on the bread.

8. Fry both sides of the bread in the similar way. Serve the Indian style French toast hot with tomato ketchup.

Achari Prawn...

Achari Prawn...

Ingredients :

Prawn 12-15
Curd 1 cup
Mustard oil
Turmeric pwd 1 tsp
Red chilli pwd 1tsp
Onion pst 1 tbsp
Ginger Garlic Pst 1 tbsp
Salt
Sugar
Green Chilli 5-6
Spicy Mango Pickle 1 tbsp

Procedure:

Marinate Prawns with beaten sour curd,turmeric, red chili pwd ,salt. Leave it covered for 1 hour.

In a pan heat oil add only prawns, fry it for 1 mins and take it out.

In a same oil add Onion pst and fry till golden brown. Add ginger garlic pst and stir fry for 1 mins.

Now add beaten sour curd mixture n spicy mango pickle.

Then add prawns ,green chilies and cook on low medium flame for 10-12 mins. Check seasoning, accordingly afd salt n sugar.

Switch off the flame. Serve with steamed rice.

আচারি চিংড়ি

আচারি চিংড়ি...

রেসিপি : আলপনা  হাবিব 

উপকরণ :

চিংড়ি  মাছ ১২-১৫

টক  দই ১ কাপ

সরষের তেল

হলুদ  গুড়া  ১ চা চামচ

লংকা  গুড়া  ১ চা চামচ

পেয়াজ  বাটা  ১ চামচ

আদা রশুন  বাটা  ১ চামচ

লবন

চিনি

কাঁচা লংকা  ৫-৬

ঝাল আচার ১ চামচ

প্রণালী :

একটি  পাত্রে  টক  দই  ভালো  করে ফেটিয়ে  তার  মধ্যে হলুদ গুড়া  লংকা  গুড়া  লবন দিয়ে মাখিয়ে চিংড়ি  মাছ গুলো  দিয়ে ১ ঘণ্টা  ম্যারিনেট করে রাখতে হবে।

প্যানে সরষের তেল গরম করে শুধু  মাত্র  চিংড়ি  গুলো  সামান্য  ভেজে  তুলে  রাখতে হবে।

আবার তেল গরম করে  পেয়াজ বাটা  আদা রশুন  বাটা  দিয়ে কষিয়ে  দইএর মিশ্রণ  আচার লবন চিংড়ি  মাছ  চিনি  দিয়ে নেড়ে ১০-১২ মিনিট  ধিমে  আচে ঢাকা দিয়ে রান্না করলেই তৈরি আচারি  চিংড়ি।

West bengal Style Egg Roll...

Ingredients:

For Paratha:

300 grm all-purpose flour
1 tsp. salt
1/2 tsp sugar
4tbsp vegetable oil 
1 cup warm water
Baking soda a pinch

For egg roll :

Egg 1 per paratha
Salt
Sugar
White oil 1tsp per paratha

**Other ingredients **

Tomato Ketchup 2 tbsp
Onion sliced 1 tbsp
Capsicum sliced 1 tbsp
Cucumber sliced 2 tbsp
Finely chopped green chilies 1/4 tsp
Chat masala
Salt

Procedure:

Take a wide bowl. Add flour to it.
Add suger water salt baking soda and knead gently.

Add little flour while kneading if required.Add oil ( 2-3 tbsp) oil and knead for about 20 mins. Once the dough is flexible and soft keep covered for 30 mins.

Now make equal sized balls out of it.
On a lightly floured surface roll out each ball into a round paratha.

Crack an egg in a bowl sprinkle salt n sugar and beat lightly with fork. Set aside for later use.

Heat oil in a pan and grease the pan well with spatula. Once pan id hot add one paratha on the pan and cook paratha by pressing gently with spatula. After 1 mins flip the paratha.

Now pour the lightly beaten egg on paratha and spread gently with the spatul to cover the paratha completely. Allow to cook egg for 2 mins and flip gently to cook for another 1-2 mins. Once done flip for one ladt time and remove from flame.

Transfer to a plate.

Chop the vegetables into thin juliennes and transfer to a bowl.

Place an egg roll on a plate with the egg side facing up. Spread 1 tbsp tomato ketchup.

Place shredded capsicum cucumber chopped green chilies and sliced Onion on it. Sprinkle some chat masala over the vegetables. Roll the Paratha firmly. And wrap one half of the roll with tissue paper. Fold the bottom part of the  tissue paper inside the roll.

Prawn Malaikari...

Ingredients:

Prawns 500 gram
Onion 3 tbsp
Ginger Pst 1 tsp
Garlic Pst 1 tsp
Turmeric Pwd 1 tsp
Red Chilli Pwd 1/2 tsp
Garam Masala Pwd 1/2 tso
Thick Coconut milk 1 cup
Oil
Salt
Sugar

 Green chilli 2-3

Whole Cardamom 3-4

Cinnamon 2-3
Cloves 3-4
Bayleaf 1

Procedure:

Wash clean and devein the prawns but keep the shell on tail. Smear salt and turmeric pwd on prawns and keep aside for 10 mint.
Now heat the pan n fry the prawns for a minute on high heat or they change color to pink. Do not over cook the prawns or they will turn hard. Take out the prawn and keep aside.

In the same pan add some oil. As the oil heats up add lightly crushed cardamom cinnamon cloves and the whole bay leaf. Cook till the spices release some aroma add the onion pst. Cook on medium heat for 3-4 mint. Then add ginger garlic pst and again fry for 2-3 mint till the raw smell is gone.

Add turmeric and red chilli pwd . Mix well. 

Now add coconut milk. Mix and check seasoning. Add 2-3 slited green chilies. Cook on medium flame for 4-5 min.

As the gravy boils add the fried prawns. Mix and cover. Cook on low medium flame for 5 min. Check seasoning ,accordingly add salt and sugar.

Switch off the flame. Add garam masala pwd, close the lid immediately. let it stand for 5-8 min before serving. 

Prawn Papaya Curry...

Prawn Papaya Curry...

Ingredients: 

• Papaya- 500 grm
• Prawn - Medium size 10-12 pieces/Small 18 pieces
• Potato (Big) - 1 big cut into medium pieces...
• Onion - 1 medium Paste
• Ginger & Garlic Paste - 2 tsp
• Green chili - 1 tbso
• Red Chilli Powder - As per taste
• Cumin Powder - 1 tsp
• Turmeric powder – 2 tsp
• Bay Leaves - 1 Big
• Whole red chillies- 2 pieces
• Garam Masala Powder - 1/2 tsp
• Mustard oil
• Salt - As per taste
• Sugar - As per taste
• Ghee- 2 tbsp

Procedure:

First peel Papaya and cut into small pieces. Wash Papaya and keep aside.
Clean the prawns and marinate with turmeric and salt and keep aside.Now heat oil in a wok and fry prawns and potatoes (separate) and keep in a bowl and in the same oil fry Papaya for 3minutes and keep it aside.
Now again heat oil in a wok and add bay leaf and whole red chili and fry for a while.
Then add paste onion and fry till golden brown. Add ginger garlic paste and stir fry for 5 minutes. Add turmeric,  cumin ,Green chili and red chili powder and again fry with 1 tea spoon of water. Fry the masala very well till oil separates from the masala. Add salt to taste and some sugar to it.
Add Papaya and mix the masala with them and cover the pan to soften the Papaya for 4-5 minutes. Now open the lid and fried prawns, potatoes and fry to mix the masala with them. After 5 minutes add 1cups of warm water to the mixture and cover the curry and simmer the heat to cook the very well.
When Papaya and potatoes are well cooked pour the curry in a big serving bowl and sprinkle some Garam Masala powder and ghee . Serve the curry with steamed rice.

Rose Flavored Kachagolla...

Rose Flavored Kachagolla...

Ingredients:

Full Cream Milk 2 ltr

Lime juice 1/2 cup

Sugar 3/4 cup or as per your taste

Cardamom powde 1/2 teaspoon

Rose water few drops

Almond

Process:

First you need to make the cottage cheese.

And stain this cottage cheese properly on a maslin/cotton cloth. Run fresh water on it for 5 minutes, as the line flavor gets out of the cottage cheese.

Tie the loose ends of the cloth and hang to drain all the water. Do this for 40 mnt..

After that take this cheese in a flat plate. And start kneading with the heal of your palm. Once the cheese becomes smooth (approx 5 minutes) add the sugar .

Mix sugar with cottage cheese and smash until it becomes smooth and creamy.Mix cardamom powder and rose water.

Shape it as round balls and finally garnish with chopped almond...

Bombay Chicken Biryani...

Ingredients:
Chicken 500 gram
750 grm basmati rice soaked for 30 mnt before boiling
4 Onion thinly sliced
4-5 tomatoes (3chopped n 2 sliced into rings)
Lime 2 slice into rings
Lime juice 2-3 tbsp
Potatoes 4 peel n cut into large pieces
Green chillis 6
Red chilli pwd 1tbsp
Yellow food color 1/4 tsp
Bay leaf 2
Hot milk 5_6 tbsp
Ghee
Oil
Salt
Kewra essence 1tbsp
Bombay Biryani Masala Ingredients:
Bayleaf 1large
Saunf 1 1/2tbsp
Star anise 2
Green cardamom 6
Black cardamom 2
Black pepper corns 8-10
Cinnamon stick 1 large
Clove 5-6
Jeera 1tsp
Nutmeg n mace 1/2 tsp
Combine all d ingredients in a spice blender in to a powder.
Procedure :
Combine chicken with yogurt ginger garlic pst red chilli pwd salt and green chillis.
Meanwhile mix together yellow food color cardamom pwd 4-5 tbsp milk
In a small bowl.Mix well and set aside for half n hour.
Take a large pan and bring the water to boil.add  3-4 tsp salt along wd lime juice n bay leaf.When the rice is half done drain in a stainer.
Peel n cut potatoes in halves.Fry the potatoes.Soak in a pinch of yellow food color in two tbsp of water.
Heat oil in a pan and fry onions till golden brown.Move half of it to absorbent paper.
To the remaining half in the pan add the matinated chicken n potatoes.
Add chopped tomato stir it nicely, cover d pan and let it Cook on low heat till the chicken gets done.
Once the chicken gets done add bombay biryani masala. Now turn off d flame.
Put a little ghee in d base of handi and make a layer of half d rice. Then put a layer of d prepared curry. Spread the lemon slices beresta tomato slices chopped fresh mint n coriander leaves and cover with a second layer of rice.pour yellow colored milk on the top of it. Now again spred lemon n tomato slices coriander n mint leaves.
Cover tightly n transfer the Handi to a hot Tava (flat Pan) to prevent the biryani from sticking to the bottom. Cook on high flame for 5 mnts then let it cook on very low heat for 20-30 mnts.
When done drizzle some kewra essence on top.
To serve, gently stir d rice and dish out into the serving dish ,along wd some salad n raita.

Dimer Dalna

Ingredients:

6 - Eggs

3 Medium - Potato

2 Medium - Onion

2 Medium - Tomato

3  Green Chilies

1 tsp Garlic Pst

1 tsp Ginger Pst

1 tsp - Red Chili Powder

1 tsp Coriender pwd

1 1/2 tsp - Turmeric Powder

1/2 tsp Cumin seed 

Oil

Salt

Panchforon 1 tbsp to roast and grind

Procedure :

Heat a pan and dry roast  Panchforon til light brown and aromatic, allow to cool and grind in to coarse powder.

 Boil eggs, remove shell and make 5-6 slits in each egg.Sprinkle salt, chilli pwd and turmeric and keep aside.

Heat oil  in a pan fry egg until golden brown in almost all sides and keep aside

Now add potato pieces sprinkle some turmeric pwd, salt and fry potato gets light golden brown, transfer to a plate and keep aside.

Peel and slice one onion, rest of Onion make pst . Keep it aside.

Chop tomato in chunks and grind, keep aside.

In a wok heat oil add  cumin seeds and allow to splutter.

Add chopped onion cook till transparent.Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.

Add  ginger garlic pst ,red chilli, coriander and turmeric powder, mix and add tomato pst mix everything well and cook for 5-6 minutes.

Now add salt,  1/2 tbsp of panch phoran powder we prepared, mix and cook for 2 mins in slow flame.cook until gravy starts to leave oil.

Add potatoes,green Chilies and mix well.Now add warm water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 8-10 mins.

Now Add  1/2 tbsp of panch phoran powder we prepared, mix and off flame.

Serve hot with rice. 

Rajbhog

#RajBhog...

Ingredients
For the Paneer/Chhana/cottage cheese :
Full Fat Milk - 6 cups
Vinegar + Water - 1/3 cup+3 tablespoons
Kesar Or Saffron - 1/2 teaspoon soaked in 3 tablespoons of warm milk
Rava/Sooji/Semolina - 2 tablespoons
Sugar Pwd - 2 tablespoons

For stuffing :

Mawa : 1/3 cup
Saffron :  a pinch soaked in 1 tbsp warm milk
Green cardamom Pwd 1/4 tsp
Pistachio or Almond chopped 1tsp

For Sugar Syrup :
1 1/2 cup Sugar
Water - 4 1/2 cups
Green Cardamom Pods - 4 to 5
Saffron threads - few

Procedure:

First make the Chhana or Paneer or Cottage Cheese:

Take a pan add little water in it and then add the milk, place the pan on oven and bring the milk to boil.

When the milk will start boiling add vinegar + water to the milk. Do not add all the vinegar + water at a time.

Add little by little and when all the vinegar + water will be added, turn off the oven and set aside the pan for 10 minutes for curdle all the milk (do not stir the milk after adding vinegar + water, the cottage cheese will be harder).

After 10 minutes take a cheese cloth on a large strainer and strain all the excess water of the Cottage Cheese.

Making The Cheese Balls:

Take the strainer under the tap and run cold water to remove the sourness of the cottage cheese. Squeeze the cheese cloth to remove excess water and hang the cheese cloth from the kitchen tap along with the cottage cheese to remove any excess water is left inside the cottage cheese for 1 1/2 hours.

Take a large mouth pan and add 1 1/2 cup of sugar and 4 1/2 cups of water in it and add the cardamom pods and place on oven to boil the mixture.

After 1 1/2hours take the cheese cloth and squeeze to remove if any water was left inside the chhana. Now take a plate or bowl and mash the chhana with your palm.

Mash the cottage cheese to make it smooth for at least 15-20 minutes. Now add the Saffron soaked milk and add little at a time.

Add few drops and mix with the Cottage cheese. In this way add all the Saffron soaked milk to the cottage cheese and mix well.

Now add the Semolina and 2 tablespoons of Sugar and mix again. Now start rubbing the cottage cheese with your Palm for 10 minutes.

After 10 minutes make small balls from the Chhana dough. I made 12 balls from the dough.

Now mix all the ingredients for the stuffing.

Divided the stuffing into 12 balls.

Stuff the cheese balls with the stuffing.

Make smooth round balls.

When the Sugar syrup will start boiling add the cottage cheese/Chhana/Paneer balls to the Syrup and cover the Pan and boil for 10 minutes on medium heat. After 10 minutes open the lid , sprinkle some cold water and turn the RajBhogs and cover again and boil for another 5 minutes.

After 5 minutes turn off the oven and keep aside the pan to cool down. When they are cold enough place then inside the refrigerator and serve chilled.

রাজভোগ...

উপকরণ:

ছানা তৈরির জন্য :
দুধ  ৬ কাপ
ভিনিগার + জল ১/৩ কাপ+৩ চামচ
কেশর - উষ্ণ দুধে ভেজানো ১/২ চা চামচ
সুজি - ২ চামচ
চিনি - ২ চামচ

পুরের জন্য উপকরণ :

মাওয়া ১/৩ কাপ
কেশর সামান্য উষ্ণ গরম দুধে ভেজানো
সবুজ এলাচ গুঁড়ো ১/৪ চা চামচ
পেস্তা / আমন্ড বাদাম গুঁড়ো ১ চা চামচ

চিনির সিরার জন্য উপকরণ :

১ ১/২ কাপ চিনি
৪ ১/২ কাপ জল
এলাচ দানা ৪-৫
কেশর সামান্য

প্রনালী :

প্রথমে ছানা তৈরি করুন।একটি পাত্রে সামান্য জল দিন তারপর দুধ দিয়ে ফুটতে দিন।দুধ ফুটে উঠলে ভিনিগার+জল আস্তে আস্তে  দিন । এরপর প্যান টি ওভেন থেকে নামিয়ে রাখুন ১০ মিনিট।এইসময় নাড়বেন না কারণ ছানা শক্ত হয়ে যায়।

১০ মিনিট পর ছানা ঝরানো কাপড়ে ছানা রেখে ঠান্ডা জলে ভালো করে ধুয়ে নিন। কাপড়টি বেঁধে অতিরিক্ত জল হাতের সাহায্যে চেঁপে চেঁপে বের করে ১ ১/২ ঘন্টা জল ঝড়ানোর জন্য ঝুলিয়ে রাখুন।

এইসময় সিরা তৈরি করুন। মাঝারি আঁচে হতে দিন।

১ ১/২ ঘন্টা পরে ছানা প্লেটে নিয়ে হাতের তালুর সাহায্যে মাখুন। ২০ মিনিট মতো করলে ছানা একেবারে মসৃন হবে। এবার সামান্য করে কেশর ভেজানো দুধ দিন এবং ভালো করে ছানার সাথে মেশান।

সবশেষে চিনি গুঁড়ো ও সুজি দিয়ে আরো ১০ মিনিট হাতের তালুর সাহায্যে মাখুন।
১২টি মতো ছানার বল তৈরি করুন।

পুরের জন্য সব উপকরণ ভালো করে মিশিয়ে ১২টি ছোটো বল তৈরি করুন।

ছানার বল হাতের তালুতে নিয়ে সামান্য চ্যাপ্টা করে তার ভিতর পুরের বল দিয়ে মুড়ে  মসৃন বল তৈরি করুন। একইভাবে সব গুলো বল তৈরি করুন।

সিরা ফুটে উঠলে বল গুলো দিয়ে দিন।মাঝারি আঁচে ঢাকা দিয়ে ১০ মিনিট রাখুন।

১০ মিনিট পর ঢাকা সরিয়ে সামান্য ঠান্ডা জল ছড়িয়ে রাজভোগ গুলো উল্টে দিন।
আবার ঢাকা দিয়ে আরো ৫ মিনিট রাখুন।
৫মিনিট পর গ্যাস ওভেন বন্ধ করে পাত্রটি নামিয়ে একটা জায়গায় রাখুন। যখন দেখবেন একেবারে ঠান্ডা হয়ে গেছে আপনি ফ্রিজারে রেখে পরিবেশন করতে পারেন বা গরম গরম বেশ ভালো লাগে।

Bhindi WD Raw Mango (কাঁচা আম)

Inspiration : Ruchi Airen

Ingredients :

Bhindi 2O
Potato 1
Grated Raw Mango 1/2 cup
Onion 1
Red chilli pwd 1tsp
Turmeric Pwd 1tsp
Panchforong 1tsp
Dry Red Chilli 2
oil
Salt
Saunf 1/2 tsp

Procedure :

Heat oil (I used a mix of canola oil & mustard oil).
Add 2 Red Chilli, a 1 tsp of panch phoran and let the seeds splutter.

Now add 1 medium size thinly sliced onion (optional), along with about 3 cups of thickly sliced bhindi n Potato.

Cook for 3-4 minutes on medium high heat.

Reduce heat to medium low, sprinkle salt and red chilli powder, turmeric pwd .Now add 1\2 cup
Finely grated mango and cook till bhindi is almost done.

Increase heat to medium high and cook, tossing gently to ensure even cooking.

Towards the end…add 1/2 tsp coarsely pounded saunf.

Cook till all liquid dries and the masala becomes golden brown!

Serve this delicious tangy bhindi with accompaniments of Dal-Roti-Rice.

Murg Irani...

Murg Irani (wd Alu :P ) ...

RCP BY : Shireen

Ingredients :

Chicken 1 kg (12 pieces)
Salt to taste
Lemon juice 2 tbsp
Ginger garlic paste 1 tbsp
Oil ½ cup
Yogurt 1 cup (whipped)
Cream ½ cup
Black pepper powder 1 tsp (grinded0
Onion brown ½ cup (grinded)
Green cardamom ½ tsp (grinded)
Almonds 2 tbsp (grinded)
Kewra few drops
Saffron ¼ tsp
Potato (optional)

Procedure :
Heat oil in a pot. Fry onions until brown, Take them out on a paper towel and set aside.

Marinate chicken with salt, lemon juice and ginger garlic paste for 30 minutes.

Heat oil and add marinated chicken.
Fry for 10 minutes.

Add yogurt, cream, salt and black pepper cover and cook till chicken tender.

Lastly add brown onion, green cardamom, almonds, kewra and saffron.

Leave it on simmer for 5 minutes.

Remove and serve hot wd butter rice n Naan...

মুর্গ ইরানী...

উপকরণ :
মুরগি ১ কেজি
লবন
লেবুর রস ২ চামচ
আদা রশুন পেস্ট ১ চামচ
তেল ১/২ কাপ
টক দই ১ কাপ
ক্রিম ১/২ কাপ
গোল মরিচ গুঁড়ো ১ চা চামচ
বেরেস্তা পেস্ট ১/২ কাপ
এলাচ গুঁড়ো ১/২ চা চামচ
আমন্ড পেস্ট ২ চামচ
কেওড়া জল সামান্য
জাফরান ১/৪ চা চামচ
আলু (আলু এই রেসিপি টে থাকেনা কিন্তু আমি একটু দিয়েছি :p )

প্রণালী:
বেরেস্তা তৈরী করে পেস্ট করে নিন।

চিকেন লবন লেবুর রস এবং অদা রশুন পেস্ট দিয়ে ৩০ মিনিট ম্যারিনেট করুন।

কড়াইয়ে তেল গরম করে ম্যারিনেটেড চিকেন দিয়ে ১০ মিনিট কষুন।

এরপর একে একে দই ক্রিম লবন গোলমরিচ গুঁড়ো দিয়ে ঢাকা দিয়ে রান্না করুন।

চিকেন সেদ্ধ হলে সবশেষে বেরেস্তা পেস্ট এলাচ গুঁড়ো আমন্ড জাফরান ও কেওড়া জল দিন।

ঢাকা দিয়ে কম আঁচে 5 মিনিট রান্না করুন।

নান বা বাটার রাইস এর সাথে পরিবেশন করুন।