Krishna & Maria's Kitchen

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. 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.

Ingredients:

• Musur dal
• Radish
• Coriander Leaves
• Green Chilies
• haldi powder
• Kalounji seeds
• salt, Oil
• lime

Cooking Method:

Cut radish into thick slices. Chop Coriander Leaves. To a cooking pot add a little oil, add some Kalounji seeds and heat till they crackle. Add musur dal, raddish, salt and haldi powder. Add appropriate quantity of water.

Cook till the dal and radish are soft and good to taste. Open the lid and add chopped Coriander Leaves and Green Chilis. Heat and have it with hot rice.

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.