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.