Month: December 2018

Ingredients :

• Fish pieces
• few pieces of Bengali bori
• tomato
• coriander leaves (optional)
• green chilli
• kalaunji
• turmeric
• coriander
• cumin
• Kashmiri chilli powder
• oil
• salt 

Cooking Method:  

Fry the fish pieces  coated with salt and turmeric, in oil and keep aside. 

Fry the pieces of bori and keep separately.

To some oil,  add kalaunji as seasoning, add finely cut tomatoes, little water, cover  and cook for 5 min.  Open the lid, mash the tomato pieces to a paste with a spoon. 

Mix the powdered masalas with a little water and add to the vessel. Saute for a while in low flame. Add salt, more water and the fish pieces. Bring it to a boil, add green chilli if required. Cover and cook for 5-10 min in low flame.   Switch off the flame.

Add fried bori,  coriander leaves. and keep  covered for some  time till the bori becomes juicy.  Serve with hot rice.

Ingredients:

• Cabbage
• Potatoes 1 or 2
• Tomato 1
• Bay leaf 1
• Green peas
• Turmeric
• Cumin
• Coriander
• Chilli
• Garam masala powder
• Oil 1 tbs
• Salt
• lime

Cooking Method:

Cut cabbage and tomato finely, cut potato into cubes, to the oil in the cooking vessel add bay leaf, appropriate quantity of turmeric, cumin, coriander,chilli, tomato and sauté in low flame.

Add washed cabbage,potato,green peas, salt,garam masala powder.

Cover and cook in low flame for 15 to 20 minutes.

Open the lid mix and dry out excess water to make a dry preparation.

Water from cabbage should be enough for cooking in the required time. If not, take care, open lid and add little water.

Ingredients:

• Chicken (Or for vegetarian option use Soy Bean meat as shown in picture)
• Potatoes
• Onion 1/2
• Appropriate quantity of ginger and garlic
• Finely cut tomato 1
• 2 slit cardamom 3 cloves 1 small piece cinnamon
• Sunrise Sahi Garam masala powder
• Bay leaf
• Turmeric and Chili powder
• Oil and salt

Cooking Method:

To a little oil,add grated onion and sauté until light brown

Add ginger,garlic and tomato, sauté until the tomato melts

Add bay leaf, cardamom, cinnamon and cloves

Cut potatoes into big pieces so that it takes the same time as chicken to cook

Add washed chicken and potatoes to the kadai, add turmeric,mirch,Garam masala powder, salt, mix and heat for a while

Add water, bring to a boil, cover and heat in low flame until chicken and potatoes are cooked

Serve with hot rice or bread

Ingredients:

• Musoor dal  
• 1 small piece dry red chilly  
• little pach foran
• bay leaf
• turmeric powder
• salt
• oil
• water. 

Cooking Method:

To a little oil, add pach foran, dry red chilly, bay leaf and saute a little. Add the washed musoor dal, appropriate quantity  of salt, turmeric powder. Add water, bring the mixture to a boil,  cover and cook in low flame for about 30 min  till the dal is ready.

Ingredients:

• Cashew nuts – 22 numbers.
• Ginger garlic paste  1tbs
• Curd – 1 tbs
• Pepper  powder little.
• Whole garam masala,  cardamom, cloves, each 2 number, cinnamon and mace, 1 piece each.
• Salt – to taste.
• Coriander leaves chopped, (optional)
• Mint leaves chopped
• Green chilies  ( optional)
• Onion chopped.
• Fresh coconut grated  1 tbs
• Potato(big) – 1 number.
• Chicken – 500 grams.
• Oil
• Lime juice
• Coriander powder
• Shahjeera  or cumin seeds.

Cooking Method:

Take potato , peel and cut into cubes , keep aside in water.

Cut the chicken in the same size as a potato.

In a blender add 12  cashew nuts, coconut and make into a paste. 

Some cashew nuts  roast and grind coarsely. 

Take a pan add oil, whole garam masalas, shahjeera, crushed cashew nuts ,chopped onion, salt, mix well, add ginger garlic paste, cashew and coconut paste, cook this mixture in low flame slightly. 

Then add coriander powder, green chilies, curd, potato, water, pepper, chopped mint leaves, coriander leaves, chicken , mix well and close it with a lid and cook in a low flame till the chicken and potato are tender.

Finally,  add little lemonjuice and serve it.

Ingredients:

• Bhindi (Okra)
• Onion
• Tomato
• Coriander leaf
• Haldi,Jeera,Chilli,Dhania,garam masala powder
• Salt Oil
• Potato

Cooking Method:

Cut the bhindi into long strands, make medium size slices of potatoes, grate the onion and tomatoes into fine pieces. Chop coriander leaves.

Into a little oil, add grated onions and sauté till they change colour.Mix all the dry masala powder with a little water and add to the onion. Sauté in low flame. Add tomatoes and sauté again. Add potatoes and sprinkle little water.Cover an cook for 5-7 minutes. Open the lid add bhindi. Do not add any more water. Add salt, cover and cook for 4-5 minutes in low flame. Open the lid, sprinkle coriander leaves, and dry out remaining water.