Spinach Daal

This is another healthy and easy to cook recipe which contains the nutrition value of both Spinach and Daal.This is one of the most common daal I prepare for my family.Spinach is considered to be the healthiest of all the green leafy vegetables but very limited experiment we can do with that maintaining its nutritional value.Spinach is a great combination of health and taste.

Ingredients:

2 bunches Spinach (150 gms)

1 cup toor dal 

4 pods garlic (finly chopped)

1 large onion (Finly chopped)

1 large Tomato (chopped)

2 green chilis (slitted)

2 red chilis.

1 tsp. whole cumin seed.

1 tsp. turmeric powder.

1 tsp. Red chili powder.

Salt (as per taste)

Sugar.

Coriander leaves for garnishing

Method:

1. Wash daal and soaked for atleast 2 hours. Wash Spinach and chopped it.  Put soaked daal, spinach, chopped garlic, chopped tomato and salt in a pressure cooker and pressure cook it so that  daal boils completely.

2. Heat oil in a pan  and add red chilis and cumin seeds. Now add chopped onion and fry till  onion turns golden yellow. Now pour  daal in the pan and add slitted green chilis. Add turmeric powder and red chili powder. Cover it and let it boil for a couple of minutes.

3. When the daal started boiling add 1/2 tsp. Sugar. Cook for another couple of minutes. take it out in a serving bowl and garnish with coriander leaves.

Serve hot with plain rice.

Hari Bhari Biryani (Veg Biryani)

Does the name 'Hari bhari biryani' sound unique? If 'yes' then believe me the recipe itself will do justice to that. It is the most fast and easy to cook biryani I have ever made in my life which can be prepared within 15 minutes. Its a rare combination of healthy and tasty dish also. Its just like a normal biryani but with a special ingredient of 'Green chutney' (mint coriander chutney). It makes the biryani simply delicious. This recipe is completely my own brain-child. I prepare it very often and a common item in my hubby's lunch box. It goes very well with Raita and Green chutney.




Ingredients for green chutney:
50 gms coriander leaves (dhania).
50 gms Mint leaves (Pudina).
2 pods of Garlic.
2 green chillis.
1tsp. roasted cumin powder.
1 tsp. Fresh lemon juice.
1tsp. salt.

Method:
In a mixer grinder put all the ingredients and grind well to make a fine paste. Keep it in frdge until use.

Ingredients for Biryani:
3 cups Basmati Rice.
1 Carrot (Diced)
1 Small Cauliflower(cut into small pieces)
1 Capsicum (cut into small square pieces)
2 Large Onion (Chopped)
2 Cloves of Garlic.

Whole garam masalas (Cardemom, clove, cinnamon)
1 tsp. turmeric powder.
1 tsp.chilli powder.
1 tsp. garam masala powder.
1tsp. meat masala.
Salt.
Sugar.
Coriander leaves for garnishing.

Method:

1. Wash rice and drain out the excess water completely. Put the rice in a bowl and add meat masala, Salt and a pinch of Sugar. Keep it aside.

2. Heat oil in a pressure cooker and add whole garam masala . Now add chopped garlic and onion. Fry them for sometime and add all the vegetables and saute them for about 3 to 4 minutes. Add soaked Basmati rice, turmeric powder, red chilli powder, Garam masala powder and little salt. Stir for another couple of minutes. Now add 2 tblp. of freshly prepared green chutney. Add about4 cups water just upto the level of the rice and vegetables (dont add more water otherwise rice become soft). Close the lid and wait for the first whistle in the pressure cooker. Remove from heat. Wait for pressure to get reduced.Garnish with fresh coriander leaves and serve hot with Raita and chutney.

I have send this recipe to participate in Rice Mela conducted by Srivalli. Thanks Srivalli for conducting this great event.

Cauliflower capsicum dry

Though being a non vegetarian I have fascination for vegetables. I keeps on experimenting with various vegetables which are easily available and good to taste. Cauliflower and Capsicum are the most common vegetables and my favorite too. This time I think of combining both in a single recipe. This recipe is very simple, easy to cook which will go really well with parathas and chapattis. When guest comes in the morning, and you don't have any plans what to cook for breakfast, this is the best preparation you can serve with parathas for breakfast.

INGREDIENTS:

1 Medium size cauliflower (Cut into small florets)
2 Capsicum (cut lengthwise)
2 Tomatoes (Sliced)
1 Large onion(sliced)
6 Clove garlic (crushed)
3 Slitted green chillis
1 tsp. cumin (whole)
1 tsp.turmeric powder
1tsp coriander powder.
1 tsp. red chilli powder
1 tsp. garam masala powder.
20 gms. cashewnut (grind to make a fine paste)
1 tsp. salt.
Sugar(a pinch)
Oil
Coriander leaves for garnishing.

METHOD:

1. Cut the vegetables (Cauliflower, Capsicum andTomatoes) and keep aside.

2 heat oil in a pan. Add cumin seeds. Now add crushed Garlic. Fry for sometime and then add sliced onion and fry. When the onion becomes soft add cauliflower. Add turmeric powder and salt according to taste and saute for about 5 minutes.

3 Add lengthwise cutted capsicum and sliced tomato and stir it. Add coriander powder and red chilli powder. Stir ocassionally and cover it with a lid.

4 Remove the lid after 6 to 8 minutes and add cashewnut paste and garam masala powder and mix well with the vegetables. cover it and let it cook for another with ocassional stirring.

5 When the cauliflower and capsicum becomes tender add apinch of sugar. Stir andremove from fire.

Garnish it with fresh coriander leaves and serve it with parathas.

Methi Chicken

INGREDIENTS:
1 kg Chicken (medium pieces)
1 cup Fresh curd
1 large onion (grated)
2 tblsp. Ginger garlic paste
1 tsp turmeric powder.
1 tsp. red chili powder.
1 tsp. coriander powder.
1 tsp. garam masala powder.
2 tomato finly chopped or 1/2 cup tomato puree.
2 bay leaves
2 tsp kasoori methi (dried methi leaves)
whole garam masala (cardamom, cinnamon, clove)
salt
oil
Coriander leaves.

METHOD:
1 Wash chicken pieces and drain the excess water. Mix the chicken with ginger garlic paste, curd, turmeric powder, coriander powder, red chilli powder, Salt and let it marinate for 2 hours.

2. Heat oil in a pan and add bay leaves and whole garam masala.Now add grated onion and fry for two minutes. Add marinated chicken and stirr it continously for sometime on high flame.

3.After about 10 minutes add tomato and garam masala powder and stirr again and then add a cup of wated and cover it with lid and let it cook for anothe 6 to 8 minutes with stirring in between.
4. when the chicken is cooked add kasoori methi and cover it again and cook for another 5 minutes.

Garnish with coriander leaves and serve hot plain rice or paratha.

Chicken Kebab

INGREDIENTS:
500gms Chicken (medium pieces)
2 tblsp. ginger garlic paste.
1 tblsp. vinegar.
1 tblsp. Soy s
1 tblsp.tomato sauce.
1 tblsp. Chilli sauce.
1 tsp Garam masala powder.
1/2 tsp orange color.
Salt according to taste.
Oil.
Onion sliced.

Method:

1. Wash the chicken pices and drain the water completely.
   
2. Mix all the ingredients (ginger garlic paste, vinegar, soy sauce, tomato sauce, garam masala powder, chilli sauce, salt and orange color) and keep it in refrigerator and let it marinate for atleast 4 hours.
   
3. Heat oil in a pan and deep fry those marinated chicken in low flame until it becomes crispy. Take it out in a serving dish and garnish with onion slices and coriander leaves.

Cauliflower with Coconut milk

INGREDIENTS:

5oo gms Cauliflower (cut into medium pieces).
200 gms Potato (diced).
1 coconut.
1 tsp,Ginger paste.
1 tsp. green chili paste.
2 cardamom.
2 cinnamon stick.
1 tsp. Turmeric powder.
1 tsp. cumin powder.
1 tsp. coriander powder.
1 tsp. Garam masala powder.
Salt (as per taste).
1/2 tsp.Sugar.

METHOD:

1 Grate coconut and soak into 1 cup of hot water for 10 minutes. Now squeeze the coconut to get milk.

2. Heat oil in a pan. Put cauliflower and potato in the pan and fry for about 5 minutes. take it out and set aside.

3. Heat oil in another pan . Add cardamom and cinnamon stick. Now add ginger and chili paste. Fry adding little water. Add turmeric powder, cumin powder, coriander powder and salt. Fry for 4 to 5 minutes and then add fried cauliflower and potato. Saute for another 5 minutes. now add coconut milk .

4. Stir for sometime and then cover it and let it cook for 6 to 8 minutes with stirring in between. Now add garam masala and sugar and stir it again.

5. When the gravy becomes dry and starts leaving oil from it, reduce the flame.

Garnish with Coriander leaves and serve hot with plan steamed rice.

Tips: Ohter easily available vegetables also can be used for this recipe.

Chili Chicken

INGREDIENTS:

500 gms.Chicken (boneless preferred).
1/2 cup corn flour.
2 tblsp. flour (Maida).
1 egg(beaten).
2 tblsp. ginger garlic paste.
2 large onions (Cut in cubed and separate clove).
1 Capsicum (Cut into cubes).
1 tsp. chopped ginger.
1 tsp. chopped garlic.
3 green chilis chopped.
1 tsp red chili powder.
2 tblsp. Soy sauce.
1 tsp. chilli sauce.
1 tsp. vinegar.
2 tblsp. tomato sauce.
Salt.
Oil.

METHOD:

1. Cut the chicken into small pieces. Mix with 1 tblsp. Soy sauce, egg , 1 tblsp. ginger garlic paste, 2 tblsp. corn flour, 2 tblsp. flour and salt and marinate it for 1 hour.
   
2. Heat oil in a pan and deep fry the marinated chicken pieces in low flame till it becomes tender and golden brown in color.
   
3. Mix 1 tblsp of corn flour in 1/2 cup of water and set aside.
   
4. Heat oil in a flat pan. and add chopped ginger, garlic and green chilis. Now add onion, ginger garlic paste and capsicum pieces and fry for 4 to 5 minutes.
   
5. Add 1 tblsp.soy sauce, 1 tsp.chili sacuce, 2 tblsp. tomato sauce, salt and pepper powder. Stir fry in high flame for 5 minutes and then add fried chicken pieces. stirr for a couple of minutes.
   
6. Add the corn flour dissolved water with constant stirring to avoid lumps. Now Cook for 5 to minutes.
7. Garnish with spring onion leaves and serve hot with fried rice or noodles.

Shaahi Paneer Curry

INGREDIENTS:

250 Gms. Paneer (Cut into medium cubes).
1 Large onion (grated).
1 Cup tomato puree.
1 tsp. Garlic paste.
1 tsp. Green chili paste.
1/2 tsp. ground clove.
1 tsp. Cumin.
1 tsp. roasted cumin powder.
1 tsp. turmeric powder.
1/2 tsp. Red chili powder.
1 tsp. garam masala.
Salt.
Sugar.
Coriander leaves.

METHOD:

1. Heat oil in a pan. Add paneer cubes and shallow fry them. Set them aside.

2. Heat oil in a pan. Add whole cumin. Now add grated onion, garlic paste and green chili paste. Fry them until the onion turns yellow. Now add turmeric powder,cumin powder, red chili powder and ground clove. Fry for about 5 minutes and then add tomato puree.

3. Cook the gravy for 6 to 8 minute and add 1 tsp Salt ( or as per taste) and 1/2 tsp sugar (or as per taste)and garam masala powder. Now add paneer cubes and cover it and cook for another 5 minutes.

4. When the gravy becomes thick add chopped coriander.

Garnish with coriander leaves and serve hot with Chapati or naan.

Maachher Muror Ghonto (Fish head curry).

INGREDIENTS:

1 Large fish head (Rohu or Katla).
50 gms (2 tblsp.)Flavored rice ( Basmati or Jeera rice).
1 onion (grated).
1 onion cut into cubes.
1 tblsp. grated ginger.
3 green chilis (slitted).
1 Tomato (chopped).
1 bay leaf.
2 cinnamon stick.
2 Cardamoms.
2 Cloves.
2 tsp. turmeric powder.
1/2 tsp. Coriander powder.
½ tsp.Cumin powder.
1 tsp. red chili powder.
1 tsp. Garam masala powder.
Salt (According to taste).
Mustard oil (Any other oil also can be used.).
Ghee.

METHOD:

1. Wash the fish and cut into 2 halves. Mix turmeric powder and salt to it. Heat oil in a pan and fry those pieces until it becomes golden.
   
2. Heat oil in a pan and put washed rice grains and fry them for a couple of minute and set aside.
   
3. Put 1 tbsp. oil in the pan and heat it. Add 1 bay leaf, whole cinnamon, cardamom and cloves. Fry them for a minute and then add onion cubes. When onion becomes soft add grated onion, ginger and green chilis. Sauté for about 5 minutes. Now add turmeric powder, Cumin powder, Coriander powder, Red chili powder and salt. Fry the masala for 5 to 6 minutes and add chopped tomato and again cook it for another couple of minutes.
   
4. When the tomato become soft, adds fried rice and stir a little. Now add 2 cups of water.
   
5. Close the lid pf the pan and let it cooked for 10 minutes so that the rice gets boiled well.
   
6. Finally add fish head pieces and Gram masala. Cover it and again and cook for another 5 minutes with stirring slowly so that the pieces doesn’t get smashed. When the water reduces and gravy becomes thick reduce the flame and add tsp. of ghee. Now take it out and serve it hot.

Shorshe Maach (Fish With Mustard) Recipe

This is an authentic bengali recipe which is very quick and easy to prepare.The taste of this recipe is completely different from other bengali dishes because of the pungent flavor of mustard.This recipe is considered to be healthier than other non veg dishes as it is cooked in steam and very less oil is required for it. Any fish like Rohu, Katla,Telapia, pabda, pomfret and specially Hilsa (illish maach) which is highly recommended for this dish. Another specialty of this recipe is it can be cooked in pan as well as in microwave.

INGREDIENTS:

500 gms fish.
2 tblsp. mustard paste(0.
1 tsp. green chili paste.
1 large onion finely chopped.
2 green chilis (slitted).
1 tsp. turmeric powder.
1 tsp. Salt (as per taste).
1 tsp sugar.
2 tblsp. kachhi ghani mustard oil.

METHOD:

1.Wash and cut fish into pieces.

2.Take a stainless steel box and mix fish pieces, mustard paste, chili paste, chopped onion, turmeric powder, salt sugar and mustard oil. after mixing add slitted green chilis. Close the lid of the box.

3.Pour 2 cups of water in a large pan and keep the closed box in the pan and cover with a lid. Reduce the flame to medium and let it cook for 20 minutes. If the water in the pan dries, add more water.

* For microwave preparation, mix all the ingredients in a microwave safe container and and let it cook in microwave for 15 minutes in 850W with Stiring twice or thrice in between.

4.When the fishes are well cooked,take it out in a serving dish and garnish with coriander leaves.

Capsicum Chicken

INGREDIENTS:

1 Kg. Chicken (Cut into medium size pieces).
21 cup capsicum (diced).
2 large onion (Copped)
2 tbsp. Ginger garlic paste.
1 tbsp. Soy sauce.
1 tbsp. tomato sauce.
1 tsp.vinegar.
1 tsp.turmeric powder.
1 tsp.cumin powder.
1 tsp.coriander powder.
1 tsp. red chilli powder.
2 Cinnamon stick.
2 Cardamom.
2 clove.
Salt.
Mustard oil.
1tbsp. lemon juice.
Capsicum cutted lengthwise for garnishing.

METHOD:

1. Wash and cut chicken into medium sized pieces. In a bowl add chicken, ginger garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, Soy sauce, vinegar, Salt as required and lemon juice. Mix well and marinate it in refrigerator for 6 or more hours.

2. Heat 3 tbsp.mustard oil in a pan. Add Capsicum and Saute for about 5 minute and then set aside.

3. Heat mustard oil in pan. Add cinnamon, clove and cardamom. Now add chopped onion and saute until onion turns golden yellow. Now add marinated chicken. Stir continuously for 10 to 15 minutes. When excess water is removed and oil gets separated from the chicken add capsicum tomato sauce and garam masala. Stir again for 6 to 8 minute. Add 1 cup of water and cover the pan.Reduce the heat and let it cook for 15 to 20 min (until the chicken is fully cooked) with Stirring at regular interval. Now stir at high flame in order to remove the excess water so that the gravy becomes thick.

Garnish with long stripes of Capsicum.Serve hot with Naan, chapati and plain rice.

Raw Papaya with coconut

This vegetarian recipe is a very innovative, healthy and delicious dish made of rare combination of papaya and coconut. It was created by my mother and now I prepare it most often. I recommend this recipe strongly because of its taste.

INGREDIENTS:

500gms Raw papaya.
200 gms. grated coconut.
2 potatoes (diced).
3 slitted green chili.
2 bay leaves.
2 whole red chilis.
1 tsp fenugreek (methi)
1 tsp.turmeric powder.
1 tsp.cumin powder.
1 tsp.garam masala powder.
1 tsp. ghee.
Salt.
Sugar.
Oil.

METHOD:

1.Wash and peel off papaya and grate it. Fry Potato pieces and set aside.

2.Heat oil in a pan. Add 2 red chilis and methi seeds. When methi becomes brown black add grated coconut and slitted green chili and fry it until becomes golden. Now add grated papaya and saute for 5 minutes.

3. Add fried potatoes, turmeric powder, cumin powder, red chili powder and salt. Stir frequently and then cover it . Let it cook for 8 to 10 minutes on medium flame with stirring at regular interval.

4. open the lid ,add a tsp.of garam masala and a tsp. of sugar and stir fry in high flame for about 5 more minutes. Now add ghee and cover it and finally cook for a couple of minutes in low flame.


Garnish with chopped coriander. Serve hot with plain rice.

Tangra maachher jhol (Tangra fish curry)

INGREDIENTS:
10 Tangra fish (or any other small fish can be used).
1 onion (grated).
1 tbsp. ginger garlic paste.
1 tomato(grated).
2 tsp turmeric powder.
1 tsp Chili powder.
1 tsp. kalojeere (kalaunji)
3 Slitted green chili.
Salt.
Sugar.
Chopped coriander.

METHOD:
1. Cut and wash the fish properly. Mix turmeric powder and Salt and fry them in a pan.
2. Heat oil in a pan. Add a tsp. of kalaunji. Now add grated onion and ginger garlic paste.Fry until the masala turns golden yellow. Add turmeric powder, red chili powder and green chilis. Stir continuously until oil gets seperated and then add grated tomato and a pinch of sugar. Saute for
about 5 minutes.
3. Add 1 cup od water for gravy. Cover it and let it cook for more 5 minutes. Add fried fishes and cover again and keep in low flame for 5 minute. Finally add chopped coriander. cover it again and cook for 5 minutes.

Garnish with Coriander leaves. Serve hot with plain rice as displayed.

Kadai Paneer (paneer masala)

INGREDIENT:
250 gms Paneer (cottage cheese)
1 Large onion.
1 tbsp ginger garlic paste.
3 green chilis.
1 tsp turmeric powder.
1 tsp cumin powder.
1 tsp coriander powder.
1 tsp red chilli powder.
1 tsp garam masala powder.
1 tsp cumin.
3 tbsp.tomato puree.
1 tsp kasoori methi.
Salt
Sugar.
oil.
Chopped coriander leaves.

METHOD:
1. Cut paneer into cubes. Heat oil in a pan and fry paneer cubes in low flame for about 5 minutes. Set aside.
2. Blend onion and 2 green chilis nto get a paste.
3.Heat oil in a pan. Add cumin and cinnamon stick and then add onion chili paste and gingergarlic paste. Fry until the onion turns brown.Now add turmeric powder, cumin powder, red chili powder, coriander powder and salt. Fry the masala until the oil get separated from it.
4. Add tomato puree and sugar . Stir it frequently so as to get a thick gravy. Now add Paneer pieces, garam masala and kasoori methi and mix well .Cover the lid and let it cook for 5 minutes in low flame. Filally add chopped coriander.

Serve hot with Chapatti or Nan.

Egg Capsicum Curry

INGREDIENTS:
6 Boiled eggs.
1 Large Capsicum (Cut into small square pieces).
1 Large chopped Onion.
1 Large onion (sliced).
1 tbsp. Ginger garlic paste.
1 tsp.cumin.
1 tsp. turmeric powder.
1 tsp. Cumin powder.
1 tsp. Red chili powder.
1 tsp. Garam masala powder.
2 green chilis (finely chopped)
Salt.
Sugar.

METHOD:

1. Heat oil in a pan. Mix turmeric powder and salt to the boiled eggs and put it in the pan. Fry the eggs until it becomes golden brown. Take it out and set aside.

2. Heat oil in a pan. Add whole cumin. When the cumin turns brown add chopped onion. Fry onion till it becomes golden yellow. Now add ginger garlic paste and chopped green chilis. Fry for a minute and then add turmeric powder, Cumin powder, red chili powder and salt and 1/2 cup water. Fry the masala until the oil get separated for it.

3. Add capsicum and tomato pieces and saute for 5 minutes. Now add fried eggs, garam masala powder, pinch of sugarand 1 tbsp.of water. Stir and cover it. Cook for 8 to 10 minutes in medium flame with stirring at regular interval. when the gravy becomes thick, take it out from flame and serve in a dish.

Garnish with coriander leaves. Serve hot with plain rice or chapatti.

Charchari (Bengali mixed vegetable dish)

INGREDIENTS:
1 cup Potatoes.
2 cups Beet.
2 cups Carrot.
2 Cups Brinjal.
2 cups Broad beans.
2 cups Raddish.
3 cups Cauliflower.
1 cup tomatoes.
3 slitted Green chilis
1 tsp. turmeric powder.
1 tsp.cumin powder.
3 Red chilis.
1 tsp. kalojeera (kalaunji).
Salt.
Sugar.
1 tbsp. mustard oil.
1 bunch chopped coriander leaves.

METHOD:
1.Wash and chopped all the vegetables in almost equal sizes.

2. Heat oil in a kadai or pan. Add whole red chillis and kalaunji (kalojeera). When kalaunji starts spluttering add all the vegetables except cauliflower. stir in high flame for 5 minutes.

3. Now add Cauliflower,turmeric powder, cumin powder, slitted green chillis and salt. Cover it and reduce the flame to medium. Cook for about 15 minute with stirring and regular interval.

4.When the vegetables are cooked add 1 tsp. sugar and chopped coriander. Stir slowly and cover the pan and keep in low flame for 5 minutes.

Garnish with coriander leaves and serve hot with plain rice or chapatti.

Baby Corn Manchurian

INGREDIENTS:
10 small Babycorns, cut into medium pieces (3 pieces from 1 babycorn).
1/2 cup rice flour.
1/2 tsp baking powder.
1/2 cup of cornflour.
2 tbsp garlic paste.
2 tbsp ginger paste.
2 tsp red chili powder.
1/2 tsp turmeric powder.
2 tbsp green chili paste.
A pinch of orange food color.
2-3 Spring onions, chopped finely .
1 large onion.
1 Capsicum cut into small square pieces.
1/2 teaspoon of garlic, chopped .
2 tsp soya sauce.
2 tsp.tomato sauce.
1 tsp. Vinegar.
1 1/2 tablespoon of cornflour dissolved in water.
Salt to taste.
Oil for deep frying the baby corns.
2 tablespoon oil for sauce.

METHOD:
1.Wash and cut the Baby corn. Boil water in a pan and add Babycorn pieces and Salt and cook for 5 minutes so the babycorn becomes tender.

2. In a large bowl, combine 1/2 cup rice flour, 1/2 cup cornflour, baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder,turmeric powder, a pinch of orange food color and 1 tablespoon green chili paste.Mix well with water to get a batter fo medium consistency.

3. Heat oil in a pan.Deep the babycorn pieces in the batter and deep fry in oil. Drain the excess oil and set aside.
4.In a flat pan, add some oil and when it smokes add the remaining garlic and ginger paste.
Now add the chopped onions and capsicum and fry only till they start becoming translucent.
Now add the chopped garlic, green chili paste, Salt pepper powder and fry for a minute . Add the soy sauce and vinegar and stir for a minute. Reduce the heat and then add the cornflour-water. The mixture will start to thicken, keep on stirring on low heat and when the mixture turns semi thick add the tomato Sauce and then add fried babycorns. Stir continuously for a couple of minute when it becomes soft and crispy, take it out from fire.
Garnish with chopped coriander and chopped spring onion. Serve hot with noodle or fried rice.

Maachher Kalia (Fish in Yogurt)

INGREDIENTS:
500 gms Rohu or katla fish (Cutted into 7 to 8 slices).
250 gms Curd (tok doi).
1 onion.
10 gms ginger.
3 Green Chillis.
2 tsp. Turmeric Powder.
1 tsp. Cumin powder.
1 tsp. coriander powder.
1 tsp. Red Chilli powder.
1 tsp. garam masala powder.
2 Cardemom
2 cinnamon stick.
2 Clove.
20 gms Raisins
Salt
Sugar.

Method:
1. Wash and Cut the fish into slices. Mix turmeric powder and salt. Heat oil in a pan and fry those fish pieces. When the fish becomes golden brown take it out and set aside.
2. Bleand onion, Ginger and green chilli to get a fine paste.
3. Heat oil in a pan. Add cinnamon, cardamom and clove. When cardamom turn golden brown, add the onion ginger paste. Stir well . When onion turn golden brown, add turmeric powder, coriander powder, red chilli powder and salt. Fry the masala until the oil gets separated from it. Beat the curd to get a uniform paste and add to the masala. Stirr well and add a tsp.of sugar . Cook for 5 to 6 minute with continuous stirring. Add fish pieces, raisins and garam masala . Cover the pan with a lid and let it cook for another 5 minutes.

Serve hot with plain rice.

Gajar ka Halwa (Carrot Halwa)

INGREDIENTS:

500 gms Carrot(Gajar).

2 ltrs. milk.

100 gms Sugar.

2 bay leaves.

5 Cardamom (crushed to make powder)..

25 gms Cashew nut.

20 gms Raisins(Kishmish).

1 tablespoon Ghee.

METHOD:

1.Wash Carrot and grate it finely.

2. Heat a nonstick pan and pour 2 ltrs of milk in it. When the milk boils add bay leaves and grated carrot. Stir it continuously to prevent sticking to the pan.

3.When the milk Dries completely, add Sugar, Cardamom powder. Stir well in low flame until the mixture thickens. Add Ghee and fry until the ghee get separated.

4 Add Raisins and Cashew nut and mix well.Take out from fire and allow it to cool.

Decorate it with Raisins and Cashewnut.

This recipe goes for participation in " Recipes for the rest of us: Dessert" event and one page cookbooks  

Mixed Vegetables With Coconut

INGREDIENTS:
100 gms Carrot (Diced into small cubes).
100 gms Beet (Diced into small cubes).
100 gms Potato (Diced into small cubes).
100 gms Beans (Finely chopped).
1 Large Onion (Finely chopped).
2 Green Chillis (Chopped)100 gms grated coconut.
1 tsp. mustard.
1 tsp. cumin.
1 tsp. turmeric powder.
1/2 tsp. red chilli powder.
A bunch of curry leaves.
A bunch of coriander leaves.
1 tsp.
Salt.
A pinch os Sugar.

METHOD:
1. Wash the cutted vegetables (Carrot, Beet, Beans and Potato) and set aside.
2. Heat oil in a pan. Add red chilli, mustard and cumin and fry until the mustard starts spluttering. Now add curry leaves and then Chopped onion. saute onion till becomes golden yellow. Add all the vegetables, turmeric powder, red chilli powder, chopped green chillis and salt. Stirr it properly, cover the lid and cook for 8 to 10 minutes with stirring at regular interval.
3. When the vegetables are cooked add grated coconut and a pinch of Sugar. Stirr again and then cover the lid and let it cook for another 5 minutes in low flame. Add chopped coriander leaves.
Garnish with chopped coriander leaves and serve hot with Plain rice or chapatti.

Chholar Daal (Chana Daal)

INGREDIENTS:

500 gms Chholar Daal (Chana Daal).

50 gms Coconut (Cutted into small pieces).

4 Red Chillis.

2 Bay leaves.

2 Green Chillis.

1 tbsp. grated Ginger .

1 tsp.Cumin.

1 tsp. turmeric powder.

1/2 tsp. red chilli powder (or as per taste).

Salt.

Sugar.

Ghee.

Coriander leaves for garnishing.

METHOD:

1. Soak Chholar Daal in water for 6 to 8 hours. Drain water and put it in a pressure cooker along with two teaspoon of salt and cook it for about 10 minutes so that it gets boiled completly.

2. Heat ghee in a pan. Add red chillis, bay leaves and Cumin seeds. When the cumin starts spluttering,add coconut pieces and fry until it becomes golden brown. Now add grated ginger, turmeric powder and red chilli powder and saute for a couple of minute. Add boiled daal, 2 green chillis, Salt if required and 1 tsp. of Sugar. Cover the lid and cook it for 6 to 8 minutes.

Garnish with Coriander leaves and serve hot with Luchi or hot Rice and begun bhaja (brinjal fry)thats a great combination.

Capsicum Masala Curry

INGREDIENTS:

250 gms Capsicum (Cutted into square shaped pieces).
1 tbsp. Sesame seeds.
20 Gms. Peanuts.
20 Gms Coconut.
1 tsp. roasted coriander powder.
1 tsp. roasted cumin powder.
1 tsp. Turmeric powder.
1 tsp. red chilli powder.
1 tsp. Garam masala powder1 onion (Grated).
2 tsp. ginger garlic paste
2 Green Chillis (Chopped).
2 tbsp.Tomato puree( or grated tomato).
1/2 tsp. Mustard.
1/2 tsp. Methi.
1 tsp.salt.
1 tsp. Sugar.
Oil.
1 tsp.
fresh lemon juice.

METHOD:

1. Heat oil in a pan. Put capsicum pieces and saute for about 5 to 6 minute so the it becomes tender.
2. Roast peanut, sesame seeds and and coriander seperatly and grind them together along with dry coconut to get a paste.
3. Heat oil in a pan. Add mustard, fenugreek (methi) and curry leaves.Saute until the mustard and curry leaves starts spluttering. Now add grated onion,chopped green chillis and ginger garlic paste. Saute for sometime and add turmeric powder,roasted cumin powder and red chilli powder.
Fry the masala and then add the peanut sesame paste and saute again with continous stirring until the oil get seperated from it. Now add tomato puree, Salt and Sugar. Stir for 5 minutes and add cooked capsicum, Garam masala powder and 1/2 cup of water. Cover with a lid and cook it for 8 to 10 minutes with stirring at regular interval. Now cook it until the gravy becomes thick.

Serve hot with Chapatti or Nan.

Aloor Dam (Dum Aloo)

INGREDIENT:

500 gms Small potatoes.

1 large onion (chopped).

1 tsp chilli powder

1 tsp turmeric powder.

1 tsp cumin powder.
2-3 green chillies
2 tbsp tomato purée
1 tsp ginger paste
1 bay leaf
1 tsp cumin
1 tsp sugar
1 Garam masala powder.

Oil

Ghee.

Salt to taste .

METHOD:

1. Wash, boil and peel whole potaoes. Heat oil in a pan and fry potatoes until it becomes golden yellow and set it aside.

2. Heat oil in a pan and put bay leaves and cumin. When cumin starts spluttering add chopped onion, ginger and chopped green chillis. Fry till golden brown. Add turmeric powder, roasted cumin powder, red chilli powder, a tsp. of salt and a tsp. of Sugar. Stirr and fry the masala until it get seperated from the oil.

3. Add tomato puree and fried potatoes. Stirr for 5 minutes and add 2 cups of water. Cover the lid and cook it for 8 to 10 minutes in low flame.

4. Add garam masala powder and a tsp. of ghee. Cover the lid again and cook for another 3 to 4 minutes.

Serve hot with Luchi, Poori or Chapatti.

Spicy Fish Curry (Maachher Jhaal)

INGREDIENT:500 gms Rohu or katla fish.

1 Large onion(grated).

10 gms ginger(grated).

3 Green Chillis(Finely chopped).
2 medium size tomatoes(chopped).

Turmeric powder.Coriander powder.

Cumin powder.Red chilli powder.

Salt.

1 teaspoon Cumin.

Oil.

10 gms Coriander leaves.
METHOD:
1. Wash and cut the fish into thin pieces. Mix turmeric powder and salt. Heat oil in a pan and fry the fish pieces golden yellow.
2.Heat oil in a pan. Add whole cumin. when the cumin becomes brown add grated onion, ginger and green chillis. Fry until the masala becomes golden brown. Add 1 teaspoon turmeric powder, 1 tespoon Coriander powder, 1 teaspoon cumin powder, a teaspoon red chilli powder, 1 teaspoon salt and a pinch of sugar. Fry the masala with continous stirring until the oil get seperated from it.
3. Add chopped tomato and cook for 3 to 4 minutes. Add 1 cup of water for gravy. cover the lid and keep it in medium flame for about 5 minutes.Put the fried fish pieces and cover the lid and let it cook for another 5 minutes.
4.Grind a bunch of coriander leaves into paste. Add this paste to the fish gravy keept it covered for 3 to 4 minutes in low flame.
Garnish with coriander leaves and serve hot with plain rice.

Maacher Muror Daal (Fish Head With Daal)

INGREDIENTS:

1 Large Rohu or katla fish head( Muro)

250 gms urad daal (peeled Black gram).

2 medium sized Tomatoes.

1 Large Onion.

10 gms ginger.

3 to 4 Pods of garlic.

3 Green chillis.

1/2 teaspoon turmeric powder.

1/2 teaspoon cumin powder.

1/2 teaspoon coriander powder

1 teaspoon Gram masala powder.

2 Cardemom.

1 Stick Cinnamon.

2 cloves.

2 Red chillis.

2 Bay leaves.

Salt.

Sugar.

Ghee.

10 gms Coriander leaves.

Oil.

METHOD:

1. Soak Urad daal overnight. Put the soaked daal in a pressure cooker and boil it completely with little water and a teaspoon of salt. Blend boiled daal with a hand blender and keep aside.

2. Wash fish head and mix turmeric powder and salt. Heat oil in a pan and fry the fish head until it becomes tender.

3. Blend Onion, garlic and ginger in a blender to get a paste.

4. Heat oil in a pan and add Bay leaves, red chillis, cinnamon stick , cardamon and cloves .Fry for sometime and add onion ginger and garlic paste,turmeric powder, cumin powder, coriander powder and red chilli powder. Fry the masala with continuous stirring until the oil get separated from it. Add finely chopped tomato, slitted green chillis, a teaspoon of salt and a teaspoon of sugar. Cook the masala for another 3 to 4 minutes and add boiled daal and mix thoroughly. when the daal starts boiling, add fried fish head. Cook for 5 to 8 minutes and add garam masala and 1 teaspoon of ghee. Reduce the flame and cover it with lid and keep for another couple of minutes. Add finely chopped coriander leaves.

Serve hot with plain rice and chapatti.

Aaloo Gobhi

INGREDIENTS:250 gms Potato.
250 gms Cauliflower.
10 gms Ginger (grated).
1 teaspoon whole jeera.
1 tablespoon jeera (Roasted and grind into fine powder).
1 teaspoon turmeric powder.
1 teaspoon garam masala powwder.
3 Green chillis.
2 Red chillis
1 teaspoon ghee.
Salt.
Sugar.
Coriander leaves for garnishing.
Oil.

METHOD:
1.Wash and cut vegetables (potatoes and Cauliflower) into medium pieces. Boil water in a pan and put the vegetables along with a pinch of salt and keep for 5 minutes. Drain out the water from the vegetables and set aside.
2. Heat oil in a pan and add 2 bay leaves, 2 red chillis and jeera. When jeera turn to brown black, add grated ginger, slitted green chillis and turmeric powder (disolved in water). Fry the masala until the oil get seperated from it. Add 1 tablespoon roasted jeera powder and 1 teaspoon salt. Add vegetables and a teaspoon of sugar . Stir it properly and cover it with a lid. Keep on stirring at regular interval and cook for 8 to 10 minutes.
3. Add Garam masala powder and ghee . Put the lid, reduce the flame and keep for another couple of minutes.
Garnish with coriander leaves and Serve hot with plain rice.

Lau Chingri (Prawn Bottlegourd)

INGREDIENTS:
500 gms Bottle gourd (Lau)(Chopped).
200 gms Prawns ( Small).
1 Large Onion ( finely chopped).
1 Teaspoon grated Ginger.
2 Teaspoon Turmeric powder.
3 Slitted green chillis.
1 Teaspoon kalajeera (kalaunji).
2 Bay leaves.
1 teaspoon Salt.
Sugar.
Coriander leaves.

METHOD:

1. Peel and wash the prawns , keep it in a bowl and mix Turmeric powder and salt. Heat oil in a pan and fry the prawns in it until it becomes golden yellow in colour and set aside.
2. Heat oil in a large pan and add two bay leaves and a teaspoon of kalaunji . Add 3 slitted green chillis, chopped onion and grated ginger and fry until the onion becomes golden brown. Now add a teaspoon turmeric powder, salt and little water and fry for another minute. Add chopped bottle gourd and stir it .Cover the lid and cook for 10 to 15 minutes on medium flame stirring at regular interval
3. When the bottle gourd is cooked(excess water should get evaporated) add fried prawns and sugar and again cook for 5 minutes. Add chopped coriander leaves and mix uniformly .Cover the lid and keep for few minutes on low flame. Put it in a serving bowl and garnish with coriander leaves.

Serve hot with plain rice.

Bhindi Aloo posto

INGREDIENT:

200 gms Potatoes( diced into medium pieces).

200 gms Bhindi (ladyfinger)( Cutted into medium pieces).

1 tablespoon Posto (Poppy seed).

3 green chillis.

1 teaspoon turmeric powder.

1 teaspoon kalajeera (kalunji).

Salt.

Sugar.

Oil.

METHOD:

1. Soak posto (Poppy seed) in water for about 30 minutes. Remove and grind it with 2 green chillis in to a fine paste.

2. Heat oil in a pan and add potato and bhindi pieces and add a teaspoon of salt and turmeric powder. Cook the vegetables for 6 to 8 minutes so that it becomes tender. Remove it from fire and keep aside.

3. Heat oil in a pan and add Kalajeera. Add the posto paste, turmeric powder, 2 slitted and salt and fry in medium flame until the oil get seperated from the posto. Add cooked vegetables and 1/2 teaspoon of sugar and cover and stir fry for 6 to 8 minute. Remove from fire, put it in a serving dish and garnish it with coriander leaves.

serve hot with plain rice.

This post is going for the 'Think Spice Think Poppy seeds' event in Radhika's and Sunita's blog

Prawn Malai Curry (Chingri Malai Curry)

INGREDIENTS:

250 gms prawns (Fresh or Frozen).

1 Cup Coconut milk.

2 Onions (Grated).

1 teaspoon of grated ginger.

3 to 4 green chilli.

1/2 teaspoon Chilli powder.

1/2 teaspoonCumin(Jeera) powder.

1/2 teaspoon Turmeric powder.

1 teaspoon Garam Masala powder.

2 Cardamom, 2 Cinamon 2 clove

Salt.

oil.

INGREDIENT:

1. Mix 1/2 teaspoon Turmeric powder and salt to the Prawns. Heat oil in a pan and fry prawns until it becomes golden yellow. Keep aside.

2. Heat oil in another pan and add whole cardamom , cimamon and clove. Add grated onion, ginger and green chillis and fry until the it become golden brown. Add all the dry masala powder except the garam masala to it. Stir continously until the masala get seperated from the oil.

3. Add Coconut milk to the mixture and then add salt as required. Cook it for another 5 minutes.

4. Add Fried prawns and Garam masala powder and cook for more 5 minutes. Delicious Malicurry is ready to eat.

Serve hot with plain rice and chapatti.

Mixed Veg Daal

INGREDIENTS:

1/2 cup Mung daal.

1 Carrot (Cut lengthwise).

10 to 15 Beans (Cut lengthwise).

Cauliflower ( cut into small florets).

1 teaspoonTurmeric powder.

1 teaspoon Paanch Phoron (contains jeera, sauf,mustard, methi, kalunji).

Green chillis.

Salt.

Sugar

Oil.

Coriander leaves

METHOD:

1.Wash mung daal and boil it in a pressure cooker with a pinch of salt. Blend it with a hand blender after adding a teaspoon of turmeric powder.

2.Add the cutted vegetables and green chillis to the daal and cook for 5 min in the pressure cooker.

3.heat oil in a pan and add 2 red cillis and paanch phoron.when phoron splutters, add daal and vegetable and let it cook for 5 minutes. when it starts boiling add a pinch of sugar and coriander Leaves.

serve hot with plain rice.

Pani Puri (Phuchka)

INGREDIENTS:PURI:

Flour (1 tablespoon).
Sooji (1 cup)
Baking soda( a pinch)
Oil
FILLING:
3 Mashed potatoes
2 green chillis.
1 teaspoon red chilli powder( Optional).
1 tablespoon bean sprout.
A pinch roasted jeera powder.
Coriander leaves.
Salt to taste.
2 teaspoon tamarind water.
1/2 lemon juice.
MINT AND TAMARIND (Tetul jal):Chopped Mint Leaves - 1½ cups
Chopped Coriander Leaves - 1 tbsp.
Tamarind – 1/3 cup
Green Chilies - 4 to 5
Ground Cumin Seed (roasted)/Jaljerra powder - 1 tsp.
Black Salt – 1½ tsp.
Salt to taste
METHOD:PURI:1. Mix Sooji, plain flour, soda water and salt. Knead well to make semi-stiff dough. Cover it with clean wet cloth for about 30 minutes.
2. Divide the dough into small and equal portions and roll each portion into circles
3. Heat oil in a kadhai. Deep-fry these circles, slightly pressing with a Spatula, until they puff up into a ball and are golden brown.
FILLING:Mashed the potatoes and mix all other ingredients together to get a smooth dough.
TAMARIND WATER:Mix all the ingredient with water to get the tamarind water.
When Puri, Tamarind water and stuffing everything is ready, poke a hole in the puris on one side, put the stuffing inside, and then dip it in tamarind water and serve the puri.
In order to get the real taste of pani puri(phucka), you have to put the entire puri into your mouth at once.

Mixed vegetables with mustard

INGREDIENTS:

200gms Cauliflower (cut into medium size pieces).
2 Carrots (cut lenghthwise).
2 Medium size potatos (cut lenghthwise).
100 gms green peas.
12 Tablespoons mustard.
5 Green chillis.
50 gms grated coconut.
1 Teaspoon turmeric powder.
1 Teaspoon kalajeera (kalaunji).
Salt.
Sugar.
Oil.
Coriander leaves.

METHOD:
1. Heat 1 tablespoon of oil in a large pan and add all the vegetables (Cauliflower, carrot, potato and green peas). Add a teaspoon of salt and stir for 8 to 10 minute on medium flame so that it becomes tender. Take out from fire and put aside.

2. Soak the mustard and blend it with 3 green chillis and the grated coconut to get a smooth paste.

3. Heat oil in a pan and add kalajeera.when kalajeera starts spluttering add mustard coconut paste. Add a teaspoon of turmeric powder and little salt and fry until the oil gets seperated from the masala. Add cooked vegetables along with 2 green chillis and stir for another 8 to 10 minute over medium flame. Add a teaspoon of sugar. When the vegetable are cooked, reduce the flame. Add coriander leaves and close the lid and keep for 2 minute.

Serve hot with plain rice.

Lau mung sukto

INGREDIENTS:

100 gms. Mung daal.

200 gms. bottle gourd (Lau).

1 tablespoon of grated ginger.

1 teaspoon turmeric powder.

2 red chilis.

2 or 3 green chilis.

1 teaspoon mustard.

2 bay leaves

1 teaspoon oil.

Salt

Sugar

coriander leaves.

METHOD:

1. Wash Mung daal and boil it in a pressure cooker adding a teaspoon of salt.

2. Cut bottle gourd in cubes and add to the boiled mung daal in the pressure cooker and let it cook for 5 mi in low flame. Open the lid of pressure cooker and add turmeric powder and mix well.

3. Heat oil in a pan and add bay leaves, whole red chilis and mustard. When the mustered splutters pour the daal mixture . Add 2 green chilis, grated ginger and half a teaspoon of sugar and cook it under medium flame for about 6 to 8 minute.

4. Garnish with coriander leaves and Lemon slices.

5. Serve hot with plain rice.

Delicious Palak Paneer Recipe

INGREDIENTS:

4 Bunches Spinach (Palak).
250 gms fresh paneer.
1 Onion (Finely choped).
1Tomato(Finely chopped).
1 Tablespoon grated Ginger.
2 Clove Garlic(Finely choped).
1 teaspoon coriander powder.
1 teaspoon cumin powder.
1 teaspoon turmeric powder
1 teaspoon Red chilli powder.
1 teaspoon garam masala powder .
Salt according to taste.
Oil to fry.

METHOD:

1.Heat oil in a saucepan and add chopped garlic. Add a tablespoon of grated ginger and chopped onion and fry until the onion becomes golden brown. Add turmeris powder, coriander powder,red chillipowder and salt and stir for a minute. Add chopped spinach and tomato to the mixture and cook for sometime. Allow the mixture to cool down.
2. Pour the mixture to a blender and add coriander leaves. Blend the mixture for sometime to get a paste. Put the paste in a hot saucepan and stir it in medium flame.

3. Cut the paneer into cubes and fry in medium flame until it become golden brown. Drain it and add to the Spinach (palak) mixture. Add Garam masala powder and cook for 8 to 10 minute in low flame.

Serve hot with chapattis and Nan.