Potol Posto (Stripe gourd with poppy seed)

Potol posto is a very common vegetarian dish among Bengalis. Posto means poppy seed is one of the spice which is often used for vegetarian preparations along with combination of different vegetables like Potato, Stripe gourd(potol/parwal), Snake gourd, ridge gourd et.. Here I tried to make something different by adding Potol/parwal/Stripe gourd only and it came out very tasty. I have posted this recipe for the event"Think spice think poppy seeds" in Radhikas and Sunita's blog.

Ingredients:

500gms. Potol/Parwal/Stripe gourd

3 tsp Posto (poppy seeds)

3 green chilli's

1 tsp. turmeric powder

1 tsp. fenugreek seed

salt(as per taste)

sugar (as per taste)

Method:

1. Peel off the stripe gourd and give a slit lengthwise. Heat oil in a pan and saute them in low flame until becomes soft. Take it out and keep aside.

2. Grind poppy seeds and green chili together to get a paste.

3. Heat oil in a pan and add fenugreek seeds. Now add poppy seeds paste and turmeric powder and little water.Fry the masala until oil gets separated from it.

4. Add cooked stripe gourd, salt and little sugar. Add little water and stirr for a couple of minute. Cover it and let it cook for 5 to 6 minutes. Remove it from fire and pour in a serving bowl.

Serve hot with plain rice.

Banana kofta curry

Hello friends! I m back after a long break. I truely missed all of you and my blogging world. But this time I have come back with lots of new, more delicious and innovative recipes which I am going to share with you. The first one among this "Raw Banana kofta curry". As we all are aware of the nutritional fact of raw banana as a good source of Dietary Fiber, Vitamin C, Potassium and Manganese, and specially Vitamin B6 and Iron. But we hardly know any delicious dish made of Raw banana. This is a pure vegeterian dish mainly for those veggies who doesnt eat Onion and garlic also.

Ingredients:

3 nos. Raw Banana

2 Large potato

2 tsp corn flour

1 tbsp. Ginger paste

2 chilis crushed

2 whole red chilis

1 tsp. roasted fennel seed(sauf/Mouri).

1 tsp. paanch phoron(whole Cumin, mustard, fennal seed, black cumin, fenugreek)

2 Bay leaves.

2 tsp. Turmeric powder

1 tsp.Coriander powder

2 tsp. Red chili powder

1tsp. Cumin powder

2 tsp Garam masala powder

Salt as per taste

2 tsp.sugar

1 tsp ghee

Method:

1. Cut each bananas and one Potato into halves and Boil them in a pressure cooker. Peel them off and mash together to get a soft and smooth dough.

2. To the mashed banana and potato add 2 tsp corn flour, turmeric powder , red chili powder, garam masala, roasted fennel seeds, salt and 1 tsp sugar. Mix thoroughly and make small balls from them. Now Heat oil in a deep bottomed pan and deep fry them until become golden brown in color.

3. Cut one potato lengthwise to make long pieces. Fry them in oil until becomes soft. take it out and keep them aside.

4. Heat oil in a pan and add bay leaves and red chilis. Now add paanch phoron and after few second put ginger paste and crushed green chili. Fry the mixture for sometime.

5.In a bowl mix cumin powder, coriander powder, red chili powder, turmeric powder together with little water in order to get a paste. Now add the masala paste to the pan and fry again until the oil gets separated from it. Add Salt and sugar as per taste . Now add fried potato pieces. and mix them for a couple of minute. Add 3 cups of water and garam masala.

6.Cover the pan with a lid and let it cook for 6 to 8 minutes. Now add Banana koftas and immediately remove from fire and pour in a serving bowl. Add 1 tsp of ghee.

Serve hot with plain steamed rice

Chili Soya

As we all know 'Chili Chicken'is a popular chinese dish. I tried to make another version specially for veggies who love chinese preparations. I named it as 'Chili Soya' as I have replaced Chicken with Soya chunks. It is having the same taste as that of a chili chicken but it is a veg preparation where using egg is optional. I personally recomend this recipe to all my viewer friend as it is as delicious as it looks.

Ingredients:
100 gms Soy chunks (nuggets)(I have tried with Nutrella brand Soya)
100 gms cornflour
1 egg (Pure veggies can avoid using egg)
2 tsp. ginger garlic paste
Pinch of food color
1 large onion (cut into cubes and separate all the layers)
1 Capsicum (diced)
4 green chilly (choped)
5 Garlic cloves (chopped)
1 tbsp. soya sauce
1 tsp. Chili sauce
1 tsp vinegar
3 tbsp tomato sauce
1/2 tsp pepper powder
1 tsp red chili powder
Salt
Sugar
Spring onion
Oil


Method:
1. Soak Soya nuggets and pressure cook with 1/2 tsp.salt. Squeeze out excess water and keep aside.

2. Mix 1/4 cup corn flour, 1 egg (optional), 1 tsp ginger garlic paste, food color, red chili powder and salt in a bowl with water to make a smooth batter (batter should be thick enough to coat the soya properly without dripping). Now heat oil in deep bottomed pan. Now deep soya chunks in the batter and drop into oil and deep fry those soy balls until it becomes Golden brown in color. Take it out and keep aside.

3. Heat oil in a nonstick flat bottomed pan. Add copped garlic and chopped chili. Now add ginger garlic paste and saute for a minute. Add onion and capsicum and saute again for 3 to 4 minutes.

4.Add soya sauce, chili sauce and vinegar. Stir vigorously and add tomato sauce, pepper powder salt and sugar. Keep on stirring for 3 to 4 minutes. Add soya balls and mix properly with the curry.

5.Mix 1 tbsp of cornflour in 1 cup cold water and pour the mixture in the pan. Add chopped spring onion. Cover with a lid and let it cook for 5 to 6 minute. when the gray become thick take it out and serve in a bowl.

Garnish with chopped spring onion and serve with Noodles or fried rice.

Semai payasam (Vermicelli Kheer)

Payasam or Payesh is a well known dessert/sweet dish. It can be made for any occasion specially during festivals. Semai Payasam is made with Semolina Vermicelli, milk and dry fruits. It is extremely delicious and easy to cook and take less cooking time as compared to other versions of Kheer.

Ingredients:

250 gms vermicelli (broken)
2 litrs milk
1 cup sugar
40 gms Raisins
50 gms Cashew nut
1 tsp. Ghee
2 Bay leaves
4 cardamom (Coarsely grounded)

Method:

1. Soak raisins in water for at least 2 hours.

2. In a pan add ghee. Now add broken vermicelli and roast until it become golden in colour. Take it out and keep aside.

3. Take a large pan or handi and add milk and boil it. Reduce the flame and add bay leaves. Stir the milk for 8 to 10 minutes so that the volume get reduced to 1/3. Now add 1/2 cup of sugar. Stir well to mix the sugar uniformly.

4. Add roasted vermicelli, soaked raisins and cashew nut. Stir continuously for 6 to 8 minutes. Now turnoff the flame and pour it in a serving bowl. Sprinkle cardamom powder and stir it with a spoon .

Decorated with cashew halves and the payasam is ready to serve.

This post goes for the event "FIL- Milk" conducted by Sanghi of Sanghi's Food Delights

Soya Beans Curry

'Soya Beans' are considered to be "Food Powerhouse" of nutrients, mainly proteins. It also contains all the essential fatty acids, calcium, magnesium, lecithin, riboflavin, thiamin, fiber, folic acid and iron. So it acts as perfect replacement for meat, fish and dairy products specifically required for the vegans and vegetarians. So if you are looking for a way to get healthy lean protein in your diet, try incorporating some soy protein sources into your diet.

This curry is made specifically keeping in mind all those nutritional benefits of Soya beans.

Ingredients:

1 cup Soya beans

1 large potato (Diced)

1 carrot (diced)

2 bay leaves

2 cinnamon stick

2 clove

2 cardamom

1 tsp cumin

1 Large onion (grated)

1 tbsp. ginger garlic paste

1 tsp. turmeric powder

1 tsp. coriander powder

1 tsp. cumin powder

1 tsp. chili powder

1 tsp garam masala powder

2 tbsp tomato puree/ tomato sauce

Salt

sugar

Chopped coriander

Sprouted Mung

Method:

1. Soak Soy beans overnight. Boil them in a pressure cooker along with little salt. Drain out excess water and keep aside.

2. Heat oil in a pan and fry diced potato pieces until golden brown. Take it out Keep aside. To the remaining oil add bay leaves and whole garam masala (cardamom, cinnamon, clove) and cumin.

When cumin turns black add grated onion and ginger garlic paste. Fry them and add turmeric powder, coriander powder, cumin powder, chili powder and little water. Fry the masala until the oil gets separated from it.

3.Now add fried potato pieces, diced carrot and salt. Saute for 5 to 6 minute with regular stirring. Now add boiled soy beans and stir again.

4. Add tomato puree or tomato sauce and garam masala powder and 1/2 tsp sugar. Stir for sometime and add 1 cup water. Cover it and cook it for another 6 to 8 minute in medium flame.

Garnish with chopped coriander and sprouted mung. Serve with roti , naan or plain rice.

This post goes for "Food for seven stages of life- Pregnancy(Zero hour)" hosted by Sudeshna of "Cook like a Bong" and Radhika Vasanth of "Sourashtra Kitchen". All the best for such a great event.

Entries for Spotlight: Fish Event

Flollowing recipes are going for Spotlight:Fish event conducted by Indrani of Appyayan :

Thanks Indrani for conducting such wonderful event

1. Maachher Muror Ghonto (Fish Head curry)

2. Maachher Kaaliya (Fish in yogurt).

3. Tangra maachher Jhol (tangra fish curry)

4. Shorshe Maach (Fish with mustard).

5. Maachher Muror daal (Fish Head Daal).

Shahi Paneer

Hello! friends... How about having a restaurant style Shahi Paneer in your dinner menu?? I always loved this dish very much and I was always in search of a easy way to prepare it and at last I tried in my own way and believe me it came out much more tastier than that of the restaurant's where I visited last time. (And I am not boasting..:-)). So I strongly recommend this dish to all my friends. It is a perfect side dish with Chapatti or Naan.

Ingredients:

250 gms paneer (cut into cubes)

1/2 cup curd

1/4 cup Milk

1/4 cup Cashew paste

3 tbsp tomato sauce

1 Onion (grated)

2 tbsp ginger garlic paste

2 cardamom

2 Cinnamon stick

2 bay leaves

1 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp roasted fenugreek powder

1 tsp garam masala powder

1 tsp hot (tikha) red chilli powder

Salt (as per taste)

1 tsp.Sugar

1 tsp Butter

Fresh cream for garnishing

Method:

1. Cut paneer into cubes. Heat oil in a pan and shallow fry paneer cubes in medium flame.

2. Heat oil in a pan. Add cardamom, cinnamon stick and bay leaves and fry them. Now add onion paste and gingergailc paste and fry for a couple of minute. Add turmeric powder, coriander powder, cumin powder, red chili powder and fenugreek powder. Add little water and fry the masala until oil gets separated from it.

3. Add beaten curd, tomato sauce, cashew nut paste and salt. Stir well and cook it for 8 to 10 minutes. Now add paneer pieces, garam masala, milk and sugar and stir again. Cover the pan and let it cook for another 6 minute in medium flame. When the gravy becomes little thick , turn off the flame and add butter in that.

Garnish with fresh cream and serve with Roti or Naan.

This recipe goes for the event 'Side dish for Chapthi hosted by Vicky Xavier at Viki’s Kitchen.

Chhole Bhature

This is repost of the recipe going for the WYF:Breakfast event.

Chhole Bhature is one of the

most popular dish of northern India. It seems to have originated in Punjab though it is considered as one of the delicious fast food item throughout the country. It is basically a complete and heavy breakfast item which is generally accompanied by coled Lassi or hot tea. Chhole Bhature is a combination of 'chhole' (Spicy chickpea curry) and fried bread called 'Bhatura' (made of maida). My recipe for chhole bhature may not be the authentic style of making Chhole Bhature but I tried to make it more tasty by changing some of the ingredients and I m sure you will enjoy it.

Bhatura

Ingredients:

2 cups maida or all purpose flour
1/2 tsp. baking powder
2 tbsp. cup yogurt
1 tsp. sugar
1 tbsp. Oil

Salt

Water as required

Oil for Frying.

Method:

1. Mix all the ingredient (except oil for frying) in a bowl and knead properly to from a soft and uniform a dough. Keep it aside for 8 to 10 hours.

2. Take a small ball of dough and rolled into a desired shape like chapatti.

3. Heat oil in a pan and deep fry Bhature in oil.

Chhole

Ingredients:

2 cups Chick peas

2 Large Potato (diced)

1 Large onion (grated)

1 tbsp. Ginger-garlic paste

2 Bay leaves.

2 Cardamom

2 cinnamon stick

3 clove

2 Whole red chili

1 tsp. turmeric powder

1 tsp. coriander powder.

1. roasted cumin powder

1 tsp. red chili powder

1 tsp garam masala powder

1/2 cup tomato puree

1 tsp. Sugar

Salt

Oil

1 tsp ghee

Coriander leaves

Method:

1. Soak Chick peas overnight in water and pressure cook along with the potato pieces adding little salt.

2. Take out the potato pieces and fry it until becomes golden brown. Keep it aside.

3. Heat 2 to 3 tbsp oil in a pan. Add bay leaves , red chili's, cinnamon, cardamom and cloves. Fry it for a minute and then add grated onion and ginger garlic paste. After a couple of minute add turmeric powder chili powder , cumin powder and coriander powder. Add little water and fry the masala until oil gets separated from it. Add cooked Channa (chick peas), fried Potato pieces salt, sugar and tomato puree. Stir well and cook for 6 to 8 minute with occasional stirring. Add garam masala powder and water for gravy. Cover it and let it cook until the gravy becomes thick. Take it out from fire and add 1 tsp of ghee.

4.Garnish with coriander leaves and thin sliced onion rings and slice of lemon and serve along with bhatura.

This post goes for the WYF: breakfast event at simple Indian food.

A lovely award from a lovely friend

Hello friends! I have recieved a lovely award along with 'Kreative Blogger Award' ,one 'lovely blog award', 'I Love your blog' award from one of my very close blogger friend Sireesha of 'Mom's Recipies'. Thnak you so much for rewarding me with such a nice award.

It is the Scrumptious Blog Award -a blog award given to sites who:
Inspire you
Encourage you
May give Fabulous information
A great read
Has Scrumptious recipes
Any other reasons you can think of that make them Scrumptious!

The rules are:

Put the logo on your blog or post.

Nominate at least 7 blogs

Let them know that they have received this Scrumptious award by commenting on their blog. Share the love and link to this post and to the person you received your award from.

So I want to share this award with my friends

Prasu

Nithya

priti

sowmya

Kitchen flavour

Priya

sanghi

pari

Congrats all of you.

Egg Omlette Curry (Dimer Dhokar Dalna)

Egg Omlette is a very common item in our daily diet but curry of egg omlette sounds little different. Egg omlette curry is one of my favourite dish since my childhood. My mother used to make omlette with beaten egg mixed with grounded urad or masoor dal in order to make the omlette thick enough to cut into cubes and dip in curry. So Egg lovers this is yet another delicious and different egg recipe for you.

Ingredients:

3 Eggs

1/2 cup urad daal or masoor daal (soaked for at least 5 hours and then grind into paste)

1 large onion (finely chopped)

1 large onion (grated)

1 tbsp. ginger garlic paste

2 green chili (slitted)

2 green chili (chopped)

1 tomato (finely chopped)/tomato puree 3 tbsp

2 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder

2 bay leaves

1 tsp cumin

1 tsp garam masala

Salt (as per taste)

1 tsp Sugar

Coriander leaves chopped

Method:

1. To make the omelette's cube:

Beat 3 eggs in a bowl and mix grind Dal paste salt, chopped green chill is, 1chopped onion, 1 tsp turmeric powder, 1 tsp salt, 1/2 tsp sugar and chopped coriander leaves. Mix well and keep aside. Heat oil in a flat bottomed nonstick pan. Now reduce the flame and spread half of the mixture uniformly and covered with lid and let it cook for about 5 minute. Turn it and cook the other side until become little crisp and golden brown in color. Take it out in a plate and cut into cubes. Repeat the same process for the other half of mixture also. If u have large pan then you can use the full mixture at a time.

2. Heat oil in a pan. Add bay leaves and cumin seeds. Now add grated onion and fry for a minute. Now add ginger garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder and little water . Fry the mixture until oil get separated from it.

3 . Add chopped tomatoes or tomato puree and salt . Stir for some time and add 2 cups of water.

Add garam masala powder and 1/2 tsp. sugar. Cover the pan and let it cook for 6 to 8 minute in medium flame.

4. Add egg omelette's cube in the gravy. Cover it again and cook for another 6 to 8 minutes. when the gravy is little thick take it out.

Garnish with chopped coriander and serve with roti, naan or steamed rice.

This recipe goes for the event 'Side dish for Chapthi hosted by Vicky Xavier at Viki’s Kitchen.

Kashmiri Dum Aloo And My Awards

Kashmiri Dum Aloo is considered to be one of the hot and spicy dish of north India. This is a partof culinary delights originating from the Kashmir's living in that region and over the period becomes popular all over the world as an integral part of Indian cuisine.This is an extremely delicious main course item which is actually potatoes cooked in a rich spicy gravy.

Ingredients:

200gms.Small potatoes
1 large onion (chopped)
1 tbsp ginger garlic paste
1tsp coriander seeds
1 tsp cumin seeds
1tsp poppy seeds
1tsp turmeric powder
1 tsp garam masala powder
2 red Chilis
1/2 tsp pepper
2 Bay leaves
2 cardamom 2 clove
1 Cinnamon stick
1 cup curd
3 tbsp Tomato puree
Salt as required
Sugar as required
Oil
Coriander leaves (chopped)

Method:

1 Wash the potatoes and peel them off properly. Now prick the potatoes all over with a fork and soak them in salt water minimum 2 hours. Heat oil in a pan and deep fry the potatoes in medium flame until it becomes brown in colour and soft in side.take it out and keep aside.
2. Heat oil in a pan and add chopped onion and fry them until golden brown.In the same pan roast coriander seed, cumin seed poppy seed and dry red chilis. Grind them into a fine masala paste along with fried onion.
3. Heat oil in a pan and add bay leaves, cardamom, cinnamon and clove. Fry and add ginger garlic paste and fry again for a couple of minutes. Now add the masala paste and add little water . Stir frequently and cook for about 6 to 8 minutes.
4. Add Tomato puree, curd, salt and 1/2 tsp of sugar, Stir the gravy for 3 to 4 minutes and then add fried potatoes into it. Add little hot water as required and stir again . Cover with a lid and let it cook over low heat for 5 minutes.
Now Sprinkle with pepper powder and garam masala powder and cover it for another 5 minutes.
Garnish it with chopped coriander leaves and serve it with paratha or chapatti.

I am very thrilled to recieve 3 awards: One Lovely blog award, Creative blogger award and I love your blog award from one of myvery sweet blogger friend Aysha of Life Today and Sireesha of Moms recipies . Thank you so much Aysha and Sireesha for those awards and tag. You really made my. These are my inspirations go aheadand flourish in this blogging world.

1. What is your current obsession?
Blogging
2. What are you wearing today?
Jeans and T- shirt
3. What’s for dinner?
Chicken curry and Rice
4. What’s the last thing you bought?
vegetables
5. What are you listening to right now?
Bengali songs
6. What do you think about the person who tagged you?
She's is an awesome person and an excellent chef..
7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Bangalore
8. What are your must-have pieces for summer?
Sunglasses
9. If you could go anywhere in the world for the next hour, where would you go?
Switzerland
10. Which language do you want to learn?
Chinese
11. Who do you want to meet right now?
My mom
12. What is your favourite colour?
Blue
13. What is your favourite piece of clothing in your own closet?
Salwar suit

14. What is your dream job?
Chief chef in a five star hotel.
15. What’s your favourite magazine?
Womens Era
16. If you had $100 now, what would you spend it on?
Clothing
17. What do you consider a fashion faux pas
Anarkali Salwars
18. Who are your style icons?

Aishwarya Rai
19. Describe your personal style?
Simple and Gorgeous
20. What are you going to do after this?
Have Dinner
21. What are your favourite movies?
old movies
22. What inspires you?
nice comments.
23. Give us three styling tips that always work for you:
Be Simple, Be confident and ask other how u r looking.
24. Coffee or tea?
Tea
25. What do you do when you are feeling low or terribly depressed?
pass some quality time with my kiddo
26. Which month is your birthday?
March
27. Which other blogs you love visiting?
All good recipe blogs.
28. Favorite Dessert/Sweet?
Rosogulla

29. Favorite Season?
Spring
30.One thing you love about yourself
my nature

31 What is your favourite pass time

Playing with my daughter

The rules are:
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.
I am very glad to share these awards and tag with following blogger friends:

Prathibha of 'The Chef And Her Kitchen'

Preeti of of ' Indian Khana'

Kitchen Flavours of ' Yummy food'

Indrani of 'Appayan'

Preety of ' Preety's Kitchen'

Malini of 'Khana khazana'

Poornima of 'Tasty treats

Kalaivani of 'Little taste buds'

Shanthi of 'Shanthi Krishnakumaras cookbook'

and Curry leaf of 'Tasty curry leaf'

Congrats! all of you for the achievements.

Chhole Bhature

Chhole Bhature is one of the most popular dish of northern India. It seems to have originated in Punjab though it is considered as one of the delicious fast food item throughout the country. It is basically a complete and heavy breakfast item which is generally accompanied by coled Lassi or hot tea. Chhole Bhature is a combination of 'chhole' (Spicy chickpea curry) and fried bread called 'Bhatura' (made of maida). My recipe for chhole bhature may not be the authentic style of making Chhole Bhature but I tried to make it more tasty by changing some of the ingredients and I m sure you will enjoy it.

Bhatura

Ingredients:

2 cups maida or all purpose flour
1/2 tsp. baking powder
2 tbsp. cup yogurt
1 tsp. sugar
1 tbsp. Oil

Salt

Water as required

Oil for Frying.

Method:

1. Mix all the ingredient (except oil for frying) in a bowl and knead properly to from a soft and uniform a dough. Keep it aside for 8 to 10 hours.

2. Take a small ball of dough and rolled into a desired shape like chapatti.

3. Heat oil in a pan and deep fry Bhature in oil.

Chhole

Ingredients:

2 cups Chick peas

2 Large Potato (diced)

1 Large onion (grated)

1 tbsp. Ginger-garlic paste

2 Bay leaves.

2 Cardamom

2 cinnamon stick

3 clove

2 Whole red chili

1 tsp. turmeric powder

1 tsp. coriander powder.

1. roasted cumin powder

1 tsp. red chili powder

1 tsp garam masala powder

1/2 cup tomato puree

1 tsp. Sugar

Salt

Oil

1 tsp ghee

Coriander leaves

Method:

1. Soak Chick peas overnight in water and pressure cook along with the potato pieces adding little salt.

2. Take out the potato pieces and fry it until becomes golden brown. Keep it aside.

3. Heat 2 to 3 tbsp oil in a pan. Add bay leaves , red chili's, cinnamon, cardamom and cloves. Fry it for a minute and then add grated onion and ginger garlic paste. After a couple of minute add turmeric powder chili powder , cumin powder and coriander powder. Add little water and fry the masala until oil gets separated from it. Add cooked Channa (chick peas), fried Potato pieces salt, sugar and tomato puree. Stir well and cook for 6 to 8 minute with occasional stirring. Add garam masala powder and water for gravy. Cover it and let it cook until the gravy becomes thick. Take it out from fire and add 1 tsp of ghee.

4.Garnish with coriander leaves and thin sliced onion rings and slice of lemon and serve along with bhatura.

Matar Paneer

Matar Paneer is an extremely popular North Indian dish and is considered as a special side dish among most veggies across India. I tried to prepare it in many different ways so as to get the restaurant-style taste and guess what, this time I succeeded to create something much better.

Ingredients:

2 cups fresh Green Peas(matar)(or you can use dried green peas by soaking it overnight).
1 cup Paneer (cottage cheese) cubes
1 Large Onion (grated)
1 tbsp. Ginger garlic paste
2 Slitted green chili
2 tbsp tomato puree/tomato sauce.
2 cinnamon sticks
2 to 3 cardamom
2 to 3 clove
2 Bay leaves
1/2 tsp. Cumin seeds
1 tsp.turmeric power
1 tsp Red chili powder
1 tsp. Coriander powder
1 tsp. Garam masala powder
1 tsp Sugar
Salt (as per taste)
Coriander leaves (finely chopped))

Method:
1 Cut the paneer into cubes. Heat oil in a pan any fry the paneer until becomes soft and light golden color. Remove from heat and keep aside.
2. Boil the green peas in a cup of water adding a pinch of salt and sugar.
3.Heat oil in a large pan. Add bay leaves, whole garam masala (cardamom, cinnamon, clove)and cumin seeds. Now add grated onion.Saute until the onion becomes golden brown. Add ginger garlic paste,green chilies, turmeric powder, red chili powder, coriander powder and little water. Fry the masala for sometime until oil get separated from it. Now add salt Sugar and tomato puree/ sauce and finally boiled peas. Stir continuously and cook for 5 to 6 minutes.
4. Finally add paneer pieces and 1/2 cup water.Add garam masala and cook for another 5 minutes and then allow it to simmer for about 8 minutes. when the curry becomes semi dry remove it from heat. Garnish it with chopped coriander leaves.

Serve hot with Chappathis, naan, pooris or with plain rice

Yummy Pancake

After getting up every morning, the first thing that hits and confuses my mind is making a unique and healthy breakfast, especially for the young ones before they start for school. This probably the very usual and common problem between all homemakers. This problem becomes bigger during weekends when my family's subtle demand is that breakfast should be something special. The one breakfast item which I usually make for my family and they pretty much like it is the pancake. It doesn't require much of preparation, is pretty fast and comes out very tasty.

Ingredients:

2 Cups All purpose Flour (Maida)

2 Eggs

1 Large onion (Finely chopped)

1 carrot (grated)

1 small capsicum (finely chopped)

2 green chilli (chopped)

1 tsp. turmeric powder

1 tsp red chili powder

1 tsp. garam masala powder

1 tsp. salt

1/2 tsp. sugar

Oil

Coriander leaves (chopped)

Method:

1. Mix Flour and beaten eggs in a bowl to get a smooth paste. Add 1 cup of water, Turmeric powder, Red chili powder, Garam masala powder, Salt and sugar to it and mix thoroughly so as to get a smooth batter. Now add chopped onion, chillis, carrot, capsicum and coriander leaves and mix it well.The batter must be thick enough to spread well on non-stick pan. Keep the batter for about 30 minutes.

2. Heat a small amount of oil in a large non-stick pan over medium heat. Now scoop pancake batter into the in about 1/4Th cup portions and spread it uniformly. Try to keep the pancake as thin as possible. Let it cook for sometime until edges are dry and bubbles are popping up and bottoms are nicely browned(about 2 to 3 minutes). Now turn it and cook the other side until browned and crisp.

Serve it with any chutney or tomato sauce.

Sweet Mango chutney

Mangoes are my all time favourite fruit and is considered as 'King of Fruits' in Bengal. I am particularly fond of fresh ripe mangoes as well as sweet, tangy and spicy mango chutney. Chutney is a very common dish served before dessert in most Bengali occasions, mostly made out of mangoes during mango seasons. I love to eat it any time especially after having meals. Chutney is prepared from ripe mangoes either sweet or sour but I always prefer sour one which gives a tangy taste to the chutney. It can also be prepared from raw mangoes which is available most of the time.

Ingredients:
2 nos. Raw or ripe mangoes
3 tblsp. sugar (depending on the sweetness of mango you can change the amount of sugar added.)
1 tsp. Salt (or as per taste)
6 to 8 Red chilli s
2 tsp. Fennel seed (sauf)
1/2 tsp. methi seed
1 tsp. mustard seed
1 tsp turmeric powder
1 tsp. red chilli powder
2 slitted green chili
1 tsp. oil

Method:
1 Wash mangoes and peel off the skin and cut them into long slices. If you want you can discard the seed.

2. Heat a pan and add 3 red chilis, 1 tsp. methi seed and 1 tsp. fennel seed (sauf). Roast them for a couple of minutes and then grind them in a grinder to make powder.

3. Heat oil in a pan and add 3 to 4 red chillis, fennel seeds and mustard seeds. When mustard starts spluttering add mango slices. Stirr for a minute and add turmeric powder and salt. Stirr again for a couple of minutes and add 2 cups of water. Cover it with a lid and let it cook for about 10to 15 minutes with occasional stirring.

4. When the mango slices gets softer, reduce the flame and add sugar. stirr again and try to mash some of slices to get a chutney of thick consistency. Cook for another 5 to 6 minutes until the chutney becomes thick.

5. Remove from fire and set aside to cool. When it become cool serve it in a bowl or pour it into a jar and refrigerate it. It can be stored for long time in refrigerator.

Prawn Cabbage (Bandhakopi Chingrir ghonto)

Hello friends!! I have re-entered in my blogging world again. First of all I want to apologize for absconding so suddenly. I was really missing all my reader friends. Actually I went for a long pending and much needed vacation and spent some memorable time in my native. Now Iam back with lots of memories and most importantly loads of various new recipes from my super cook mother and mother in law which I would definitely like to share with all of you in due course of time. Here you go with the first one....

'Lau chingri' means Prawn and bottle gourd is considered to be one great combination among bengalis but this time I came to know from my mother that prawn and Cabbage is an excellent combination. The dish was so delicious that I immediately thought of putting it as my 'come back' post. This dish again is very healthy as it doesn't require any spice.
Ingredients:

250 gms Prawn (Each peeled and cut in two halves)
500 gms Cabbage (Finely chopped)
1 potato (Diced into small cubes)
1 Onion (Chopped)
1 tsp ginger paste
2 Bay leaves
1 tsp Black Cumin (Kala jeera or Kalaunji)
2 tsp. turmeric powder
3 to 4 slitted green chillis
Salt
Sugar
Coriander (finely chopped)

Method:

1. Pressure cook chopped Cabbage with little salt until it becomes tender.
2. Mix turmeric powder and salt with the prawn pieces.
3. Heat oil in a pan and fry the potatoes till golden brown , keep aside. Now fry the prawn pieces and keep aside.
4. Heat the remaining oil and fry Bay leaves and Kalaunji. Now add Chopped onion and grated ginger and fry for 4 to 5 minutes.
5. Add Cabbage, Green chillies turmeric powder and Salt. Stir continuously for 4 to 5 minutes so that it gets mixed throughly.
6. Add fried prawn pieces and potato pieces and mix throughly. Cover the pan and let it cook for 5 to 6 minutes. Stir occasionally.Now add half tsp.of sugar and stir.
7. Add Chopped Coriander leaves and remove from fire.

Garnish with coriander leaves and Serve Hot with steamed rice.

Dahi Vada

The name Dahivada itself is enough to bring water in mouth... In this Hot summer days, it is one of the few chaat which is served chilled.This is Absolutely lip smacking snack and as you bite into a soft, melt-in-the-mouth, delicious vada, it gives a immense pleasure to your mouth and stimulate your appetite for more. It can be served as a great starter or a cold appetizer. Dahi vadas are lentil (urad dal) based savory balls which are covered with frothy fresh curds and sprinkled with spices like chili pwd, roasted cumin pwd, chaat masala, black salt and garnished with Sweet Tamarind chutney.

Ingredients:

1 cup Urad Daal (Black lentil without skin)

2 cups Fresh Yogurt(curd) (Should be sour)

1 tblsp. red chilli powder.

1 tsp. roasted cumin powder

1 tsp. Sugar

1 tsp chaat masala powder

1 tsp black salt

salt to taste

Oil for frying

Tamarind chutney:

100 gms tamarind (remove seeds)16px
50 gms dates (pitted)
100 gms jaggery
2 cups water
1 tsp fennel seeds
1 tsp cumin seeds (roasted)
1 tsp salt
Red chilli powder as per taste

Method:

1.Soak the urad daal in a bowl of water overnight. Grind it into a paste the next morning. Add 1 tsp salt and mix well.

2. Heat oil in a pan.Now take about a tablespoon of urad daal batter and give it the shape of vada (Doughnut shape or round). Drop the vadas slowly into hot oil and deep fry them in medium heat and then high flame until it becomes golden yellow. Take out the vadas in a large container having salt water and let it soaked until required.

3. Take the curd in a container and beat it well till becomes frothy. Now add red chili powder, roasted cumin powder, chaat masala powder, sugar and black salt and mix it well.

4. For making tamarind chutney, 16pxPut tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft. Using a food processor or hand blender t blend mixture together into a smooth paste. Put paste back into the saucepan and onto a medium flame and add fennel seed powder, cumin powder, red chili powder and black salt. Bring the sauce to a boil and turn off. Allow it to cool.

5. Take out the vadas from water and Squeeze so as to remove the excess water from it. Arrange them in a serving bowl and pour the curd mixture evenly so that all the vadas get covered completely.

6. Chill the vadas before serving. At the time of serving place 3 or 4 vadas in a small plate and garnish withe red chili powder, chaat masala powder, fresh coriander leaves and finally tamarind chutney.

"This entry goes for "Meals on Wheels" event hosted by LG of Taste of Mysore. Congrates for conducting this nice event.

Spinach cauliflower (Palak Gobi sabji)

In this season we can get lots of fresh vegetables like cauliflower, spinach, carrot which has high nutritional value. When we include a mixed veg item in our daily meal, then we can have a complete balanced diet that includes essential vitamins and minerals in our body. Spinach cauliflower sabji is mix veg which my mother used to make regularly in our child days and I still like it very much. It is cooked in bengali style using mustard oil. It is one of the healthiest dish in our regular diet as it doesn't require any spices and very less oil.

Ingredient:
1 Cauliflower (Cut in to medium size pieces)
200 gms Spinach (chopped)
2 carrot (cut into medium size pieces)
1 brinjal (cut into medium size pieces)
1 potato (cut into medium size pieces)
1 tsp. Kalaunji (kala jeera or black cumin)
2 whole red chili
2 green chili (slitted)
2 tsp. turmeric powder
Salt
Sugar
1 bunch coriander leaver (chopped)

Method:
1. Wash and cut all the vegetables. Drain water and keep aside.

2.Heat 2 tbsp. of Mustard oil in a pan. Add red chili and kalaunji. when chili turned black add all the vegetables. Saute for sometime in high flame. Now add turmeric powder, salt and slitted green chili. Stir continuously for about 5 minutes in high flame. Now reduce the flame, cover it and let it cook for about 8 to 10 minutes.

3. when the vegetable becomes soft, add 1 tsp sugar and stir again in high flame so the excess water gets evaporated . Now add chopped coriander leaves. Cover it again. turn off the flame and garnish with coriander leaves.