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.