Author: soulfulmachine

Ingredients:

• Potato 4-5 nos
• Onion, large 1/2
• Egg 2
• Turmeric powder
• Oil
• Salt
• Kashmiri mich – optional
• Pepper – optional

Cooking Method:

Cut potato into tiny cubes. Finely grate onions To a little oil in kadai, saute potato and onion.

Add salt and turmeric powder. ( Kashmiri mirch and Pepper optional)

Add enough water, boil, cover and cook on low flame for 5-7 minutes. Open the lid. To make a dry preparation, evaporate the excess water.

Mix eggs and a little salt in a bowl, pour the egg mixture in the dry potato preparation. Stir well to make a final dry preparation.

The Sandwich should be toasted with a little butter outside of the bread to make it a golden and crunchy.

You can also just have the egg and potato preparation with tasty Indian bread.

Ingredients:

• Mushroom
• Green capsicum
• Onion
• Ginger and garlic
• Tomato
• Coriander leaves
• Turmeric
• Coriander
• Chilli
• Gram masala powder
• Cashew nut powder
• Cornstarch (optional)

Cooking Method:

To some oil in a vessel, add finely cut onion and sauté till it is lightly fried. Add grated ginger and garlic and finely cut tomatoes and sauté in low flame. Add turmeric, coriander, chilli and cashew nut powder and sauté a little. Add mushroom and capsicum pieces, salt garam masala powder.Mix well. Add some water.

Close the lid and pressure cook for 10 minutes. If cornstarch is available, add 1 tbsp cornstarch to a bowl and stir with water. Add it to the bowling water in the vessel and evenly distribute it. Cook for another 1-2 minutes.

Garnish with coriander leaves and have it with rice.

Ingredients:

• Basmati rice
• Masoor Dal equal quantity
• Bay leaf
• Cumin or jeera seeds
• Green cardamom 2-3 nos
• Cloves 2-3 nos
• Cinnamon 1/2 inch
• Jeera powder
• Haldi powder
• Salt
• Ginger grated or paste : little quantity
• Tomato 1 medium size finely cut
• Green chilli

Cooking Method:

Heat 1 tbsp oil, add bay leaf, little cumin seeds, cardamom, cinnamon, cloves, little ginger paste, tomato, little haldi and jeera powder and sauté in low flame.

Add washed dal, rice, salt, green chilli and water as required. Heat till it boils.

Cover and leave a little opening to avoid spillage.

Cook in low flame till correct consistency. Enjoy with potato chips and fried omelette.

Ingredients:

• Potato
• ginger paste
• cardamom
• cinnamon
• cloves
• cumn seeds
• turmeric
• coriander, chilli
• aniseed powder
• hing (asafoetida)
• curd
• oil,
• salt 

Cooking Method:

Cut the potatoes in cubes, lightly fry them and keep aside. Heat some oil in a vessel, add pieces of cardamom, cloves, cinnamon and cumin seeds, pinch of hing and sauté lightly.

Add little ginger paste. Mix some water with  the powder masalas and add to the vessel. Beat some curd, again add  to the vessel. Saute the mixture in low flame. Add salt, water, and potato pieces.

Bring the mixture to a boil, cover and cook for about 10 min. The gravy dish can be relished with rice or bread.

Ingredients:

• Potato
• tomato
• onion paste
• ginger paste
• turmeric
• chilli
• garam masala powder
• bay leaf
• oil, salt.

Cooking Method:

Cut the potatoes into medium size cubes and fry them lightly in oil and keep aside.

Cut tomato finely, add to the oil with little salt and water, boil, cover and cook in low flame for 5 to 7 min. Open the lid, mash the cooked tomato with a spoon to form a fine paste.

Add some onion paste and ginger paste, saute for a little while. Add bay leaf to the vessel. Mix turmeric, chilli and garam masala with little water, add to the cooking vessel and saute in low flame.

Add the fried potato pieces, salt and water. Bring to a boil, then cover and cook in low flame for 10 mins. The prep is semi dry and can be reished with roti or rice.

Ingredients:

• Boneless chicken
• Cauliflower
• Carrot
• Green beans or peas
• Potato 1
• Onion 1/2
• Garlic 1 pod
• Ginger little
• Tomato 1
• Oil little
• Salt
• Bayleaf
• Cardamom 3
• Clove 3o
• Cinnamon small piece
• Butter

Cooking Method:

Cut chicken into small pieces

Cut appropriate quantity of cauliflower, bean, carrot, potato into small pieces

Heat little oil in a kadai, fry the above vegetables lightly with little salt and keep them aside

Grate onion, ginger, garlic and tomato. To a little oil sauté grated onion till little brown. Then sauté grated ginger and garlic. Add tomato and sauté until tomato melts

Add Bayleaf , cardamom, clove, cinnamon, chicken pieces. Sauté again. Add salt and water as required. Bring to a boil

Cover and cook in low flame until the chicken is cooked (10-20 minutes)

Add fried vegetables. Cover and cook again for 10 minutes and check if vegetables are cooked.

Serve the stew with rice or bread

Optional : little butter can be added for flavour

Ingredients:

Meatballs

• 2 tablespoons Olive oil
• 1 Yellow onion
• 1 pound Ground beef
• 1 pound Ground Pork
• 1/2 cup bread crumbs
• 2 Large egg yolks
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Nutmeg

Gravy

• 1/4 cup Butter
• 1/3 cup Flour
• 4 cups Beef or Chicken broth
• 3/4 cup Sour cream
• Salt and pepper to taste
• 2 tablespoons Fresh parsley leaves

Cooking Method:

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

In a large bowl, combine ground beef, ground pork, bread crumbs, egg yolks, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into meatballs.

Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.

To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.

Stir in meatballs and cook, stirring occasionally, until heated
through and thickened, about 8-10 minutes. Serve immediately, garnished with parsley, if desired.

Ingredients:

• Chicken medium size pieces
• ginger paste
• yogurt
• bay leaf
• cardamom
• cinnamon
• clove
• mace
• hing, ( asafoetida)
• turmeric
• chilli
• aniseed powder
• oil, salt.

Cooking Method:

To some oil in a vessel, add 3 pieces of cardamom, cloves , a piece of cinnamon, mace, bay leaf, a pinch of hing, little ginger paste and saute in low flame.

Add the chicken pieces and lightly fry for some time in low flame. Mix some water with appropriate amount of turmeric, chilli and aniseed powder and pour into the cooking vessel and lightly heat for a short time in low flame.

One tbsp beaten curd is added, mixed well in low flame. Add salt and enough water to cook the chicken and make a gravy prep. Bring the mixture to a boil, cover and cook in low flame for about 20-30 min until chicken is cooked. When cooking in pressure cooker, cook the chicken for max 10 mins at low flame after whistle strikes. Serve with rice.

Ingredients:

• Ginger
• Broccoli
• Spinach
• Carrot
• Eggplant
• Potato
• Panch Foron
• Turmeric powder
• Bengali Bori (optional)
• Oil, salt
• lime

Cooking Method:

Cut small quantity of ginger into pieces or make ginger paste. Cut potato, eggplant and carrot into cubes.

To a vessel, add 2 tbsp oil and 1 tsp of panch foron. Add ginger and fry for a short time. Add the potato, eggplant, carrots. Add 1 tsp of turmeric powder and salt to taste. Add appropriate quantity of water to cook the vegetables.

Bring to boil and cook on medium heat for 10 mins. Cut the broccoli and spinach into medium sized pieces. Add them to the vessel and cook for 10 more minutes, checking to make sure that vegetables are not overcooked.

If you have bengali bori, then in a separate vessel, add 1 tbps of oil and fry the bori for a short time until they are lightly brown. Add them to the cooking vessel with the vegetables around 5 mins before finishing cooking.

After cooking is completed, check the taste of the curry and vegetables, and add a little more salt to complete the taste.

Ingredients :

• Prawns, deshelled and cleaned
• onion
• ginger paste
• cardamom
• cinnamon
• clove
• bay leaf
• turmeric powder
• chilli powder
• coconut milk
• oil
• salt

Cooking Method :

Finely cut onion or make a paste of it.

To some oil in a vessel, add onion, ginger paste, bay leaf, cardamom, cinnamon, cloves  in appropriate quantity and sauté in low flame.

Mix the turmeric, chilli powder with some water and add to the vessel. Sauté for a little while till the raw smell disappears. Add enough water to make a gravy, add salt, cover and cook in low flane for 10 min. 

Open the lid, add the washed prawns, cover and cook again in low flame for 3 min.   Open the lid, add appropriate quantity of coconut milk. Simmer in low flame a little and serve with hot rice.