Vegetable Pasta in Red and White Sauce

An Italian dish very easy to cook and a treat to your taste buds.

Ingredients 

1.  Pasta (Penne)
2.  Cheese (Optional)
3.  Olive Oil
4.  Brocoli
5.  Capcicum
6.  Mushrooms
7.  Onions
8.  Garlic
9.  Oregano
10. Italian/ Mixed Herbs
11. Chilly Flakes
12. Pasta Red Sauce


White Sauce

1. White Flour (Maida)
2. Butter
3. Milk
4. Salt



Method

1. Thin slice all the vegetables
2. Boil the Pasta in a pan with little olive oil and salt, Oil does not allow the pasta to stick.
3. Take a Deep pan put olive oil, add the chopped garlic and mixed herbs, fry for 2 min.
4. Put all the sliced vegies and mix well, then add the chilly flakes or chilly powder.
5. Dont overcook the vegetables.
6. Now add the Red and the white sauce and cook for 3-4 min.
7. Add the pasta mix it well and then add the mozzarella cheese.
8. Ready to serve

Chicken Curry

This dish is prepared in Bong (Bengali) style, goes best with rice.

Kashmiri Dum Aloo

Ingredients
1.Small sized Potatoes partly boiled in salted water (Divide the potatoes if big size)
2.Clove,green cardamom,fennel seed grounded into powder(1spoon),Cumin seed roasted and grounded into powder
3.Dried red chillys,Bay leaves,pinch of hing,salt to taste,pinch of sugar,Dried ginger powder,1 spoon besan
4.2cups whipped yougurt ,Oil (Mustard oil preferred)
5.Red chilly powder, turmeric powder(optional),Garam masala powder
Method
1.Prick the boiled aloo, shallow fry  and keep aside (you can deep fry it)
2.Marinate the potatoes with all dry masalas, yougurt,besan,salt, sugar and keep for 30mins
3.Heat oil in a pan put bay leaves,dried red chillys and hing
4.Then add the marinated potatoes and bring it to a boil.
5.Then on a low flame cook covered for 20 mins or untill the gravy is thicken
6.swith off the flame and keep covered for 10mins(It takes time as its cooked on low flame or dum)
7.Dum aloo is ready to be served with rice roti or nan.

Tandoori Chicken

A famous dish served as a starter or main course which goes with Butter Naan or tandoori roti.
A very tempting dish.

Chole Bhature

Its a very easy yet a tasty dish loved by most of the people.

Ingredients
(Chole)

1. Chole
2. Besan
3. Green Chillies
4. Tomato Puree
5. Cumin seeds (Jeera)
6. Garam Masala powder
7. Coriander Powder
8. Chilly Powder/Black pepper
9. Salt or Black salt
10Chat Masala
11Tea Bag ( for the colour)

Bhature

1. Maida
2. Curd
3. Soda
4. Oil
5. Salt

Method for Chole

1. Wash and soal chole overnight.
2. Put the soaked chole in cooker put chopped ginger, tea bag, green chilly and salt
3. And cook in the pressure cooker about 8-9 whistles.
4. Heat oil in a deep pan put cumin seeds after that add besan fry and add little water, once smooth add green chillies chopped, then put the tomato puree.
5. Mix it well add little water cook for 3-4 min.
6. Add Red chilly powder, dhaniya powder, garam masala powder, salt, chat masala.
7. Cook well for 5-6 min in medium low flame.
8. Add the chole and mix it well and cook for more 5 min
9. Can garnish with coriander leaves and green chilly

Bhature

1. Seive maida put salt , oil and soda
2. Mix it well
3. Add curd and kneed till a soft dough
4. Make equal balls of the dough
5. Make like puri and fry it .

Butter Chicken

One of the most common dish for nonvegies....

Ingredients

1.  Chicken (bite size pieces)
2.  Cream
3.  Butter
4.  Tomato Puree
5.  Honey
6.  Tandoori Masala
7.  Dhaniya Powder
8.  Jeera Powder
9.  Garam Masala Powder
10.Ginger Garlic Paste
11.Curd
12.Salt
13.Sugar
14.Kasuri Methi
15.Green Chilly
16.Elaichi,Dalchini, Peppercorns


Method

1. Marinate the chicken with curd , tandoori chicken masala, garam masala, ginger garlic paster for 2 hrs.
2. Grill the chicken and make it like tikka
3. Heat butter in a pan
4. Put elachi, dalchini and peppercorn fry for sometime.
5. Add ginger garlic paste cook till there is no raw smell
6. Put the tomato puree and little water, cook for 5 min then add all the masalas.
7. After the masalas are cooked put little honey, mix it well and add the kasuri methi.
8. Put half of the cream and stir well
9. Add the chicken tikkas to the gravy and mix it well cook for 5-6 min and add the rest of the cream.
10 Garnish with dhaniya patta or cashews and raisins.

Chingri malaikari/Prawns in coconut gravy

This authentic Bengali delicacy is very common in bengali households and restaurants.
Ingredients
1.Medium to large size prawns cleaned and deveined/Galda chingri
2.Oil,salt,turmeric powder,cumin seeds,2cardamoms,2bayleaves,2dried red chillys,chilly powder
3.2table spoon grated coconut,1/2 cup coconut milk
4.One large size tomato,one large size onion finely chopped,ginger
5.Cilantro and green chillys
Method
1.Apply salt and turmeric on prawns
2.Heat 1 table spoon oil in a kadhai and stir fry prawns for 2mins and set aside
3.Now in a same kadhai add 2table spoon oil and put cumin seeds,bay leave,cardamoms and dried red chillys
4.Then add finely chopped onion and saute till its translucent
5.Now make a paste of tomato.coconut and ginger
6.And add in the kadai then add chilly powder and cook till it separates oil
7.Now add prawns and coconut milk,green chillys,chopped coriender leaves and cook covered on a medium flame...if you need thin gravy add slight water.
8.Cook for 8 minutes and check if salt is required and keep 2mins on standing time.
9.Serve hot with plain rice.
Note:You can make whitish gravy restricting turmeric powder
Incase you have any suggestions feel free to comment.