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.

Janmashtami special!!

You can try making this dish in any of your fasting days, there is no use of onions, garlic.
Mishti Pulao - Amazing flavour of whole garam masala and ghee and little sugar gives a sweet taste to this dish.
Paneer Butter Masala
Kheer or Payesh in Bengali

Chicken Bhuna Masala

Ingredients
1.Clean and washed chicken pieces 1/2 kg (i used boneless)
2.Whole garam masala (2 bay leaves,1 stick cinnamon,5 cloves,5 black pepper,4 green cardamom,3 hot dried red chilly)
3.1/2 cup grated fresh coconut or dried coconut
4.Turmeric powder,salt to taste,oil
5.1medim onion sliced,1big tomato roughly sliced,2 tea spoon ginger garlic paste
6.Mint leaves
Method
1.Apply salt and turmeric on  chicken and keep aside
2.Heat 1table spoon oil and put all dry masalas stir fry it along with onion tomato and coconut
3.once all the ingredients are stir fried keep it aside for cooling
4.Now grind all the ingredients in a fine paste.
5. Now heat 3table spoon oil and fry chicken for few minutes and then add ginger garlic paste and cover for few minutes
6.Now pour the paste and cover it orelse it will splatter
7.Now stir in between n cook till the oil seperates
6 Add water into it and cover for 10 minutes then add few chopped mint leaves (optional)
7.Once the gravy is thicken check the tenderness of the chicken and let it sit covered for 5mins.
8.Chicken bhuna masala is ready
9.Garnish with mint leaves just before serving orelse the leaves will change its color in contact with gravy.

Fish Curry

Fish Curry with curry leaves, mustard seeds and some more spices. This dish will give you a flavour of Kerela.

Ingredients

1. Fish (Any)
2. Curd
3. Coconut Milk
4. Onions
5. Tomatoes
6. Ginger Garlic Paste
7. Curry Leaves
8. Mustard Seeds
9. Red Chilly whole
10Green Chilly
11Garam Masala Powder
12Turmeric
13Red Chilly Powder
14Jeera Powder
15Dhaniya Powder
16Kasuri Methi
17Coriander leaves
18Sugar
 19Salt


Method

1. Wash the Fish
2. Marinate with turmeric and salt
3. Shallow fry the Fish
4. In the same oil put mustard seeds,curry leaves and red chilly and green chillies
5. Now add the chopped onions and fry till golden brown. and then add the tomatoes.
6. Once soft put turmeric,red chilly powder,dhaniya powder,jeera powder,garam masala powder.Stir     well
7. After the oil seperates put kasuri methi and chopped coriander leaves and mix it well then put little curd.
8. After 5 min add the coconut milk and cover it for 5 min, put salt,pinch of sugar.
9. Mix well add water and after 2 min add the fried fish and let it cook for 3-4 min in high flame.
10Put little garam masala powder stir it well and garnish with dhaniya patta.
11 Ready to Serve

Goes best with Rice.

Chicken Vindaloo

Chicken Vindaloo is a Goan recipe....but here i made some changes and made it slightly different.

Ingredients
1.8-9 pieces of whole chicken
2.Medium size 4 popatoes boiled in salt water(slit the potatoes all over with knife before boiling)
3.Salt,oil,turmuric powder,chilly powder,dhania jeera powder,pinch of sugar(optional)
4.2tea spoon vinegar or 2table spoon white wine,4 mint leaves,2green chillys,freshly chopped cilantro
5.2table spoon ginger garlic paste
6.Finely crushed cloves,1 bay leaf,5 whole black pepper,1medium stick cinamon
7.One large size onion grinned into paste,one medium size onion thinly sliced,2tomatoes pureed
8.Garam masala powder
Method
1.wash the chicken and marinate with oil,ginger garlic paste,salt,turmuric powder,crushed cloves,wine and keep it for one hour in fridge.
2.Peel of the boil potatoes apply salt, turmuric powder.... shallow fry it and keep it aside.
3.Now heat oil in a pan...add whole garam masalas and then add sliced onions cook it for 2mins

4. Add pinch of salt and onion paste and cook covered till its translucent
5.Then add tomato puree and cook till the raw smell is gone
6.Next add marinated chicken along with dry masalas and cook it covered on medium flame.
7.Now add chopped mint leaves, green chillys and fried potatoes.
8. Add hot water and cook untill you get the thickness of the gravy of your choice
9.Check salt to taste and the chicken is tender
9.Add garam masala powder and chopped cilanto and keep it covered 10 mins on standing time
10.Chicken vindaloo is ready to serve with steamed rice or your choice of bread.

Traditional North Indian Chicken Recipe

This dish is flavored with home made garam masala and mustard oil.
Excellent aroma of the spices will spread all over your house.

This recipe will serve for 4-5 people

Ingredients

1. Chicken ( 1 kg/ 9-10 Chicken Thighs)
2.For Garam Masala
   a) Badi Elaichi (7-8)
   b) Choti Elaichi(6-7)
   c) Cloves (Laung)(5-6)
   d) Dalchini (Cinamom)(1 medium stick)
   e) Black Pepper (depends on how spicy you want)
   f) Jeera (Cumin Seeds) (2.5 table spoon)
   g) Dhaniya  (Coriander seeds)(1.5 table spoon)
   h) Haldi (Turmeric)(1 tablespoon)

3. Onions (2 big and 1 medium for paste) 1 big and 1 medium sliced thin
4. Ginger Garlic (Fresh) (Garlic - 8-9 cloves,Ginger match the quanity of garlic)
5. Tej patta (Bay Leaf) 2
6. Dry Red Chilly 2
7. Jeera (1 tea spoon)
8. Mustard Oil (Prefered) (2-3 tablespoon)

Method

1. Wash the chicken , keep aside
2.For masala Grind the given garam masalas together.
3.Make a paste of onions and ginger garlic
4.Mix the garam masala and the onion ginger garlic paste together and add salt.
5.Heat the Oil add Jeera, Red chilly, Bay Leaf and let it crackle.
6.Put the sliced onions and fry till golden brown.
7.Put the chicken and mix it well all together, cook for 10 min. in medium flame.
8.Add the masala and the paste to the chicken cook for more 10 min.
9.Cover it in low medium flame for 10-15 min. (Keep checking and stir it well in between)
10.Once oil seperates stir it nicely and add water as per your need.
 11.Garnish with Coriander leaves

Ready to Serve ( Rice ,Paratha, Puri compliments this dish)

Chicken Chatpata Indian starter

Chicken chatpata is an indian starter you can make it at home anytime you want to have light snacks or starter before food...easy to cook time saving and healthy too.

Ingredients

1.Boneless Chicken cut into small pieces

2.Onion.capsicum,carrot cut into medium size pieces

3.Ginger garlic and chilly paste

4.Salt to taste, turmeric powder,dhania-jeera powder,pepper powder,ajwain and besan

5.Garam masala powder and lime juice.

6.Oil

Method

1.Marinate the chicken with salt,turmeric,dry and wet masalas

2.In a frying pan heat oil and put ajwain seed and once its splatter add besan...cook it in low flame

3.Then put the besan in marinated chicken along with lime juice and garam masala powder and keep it for 2 hours.

4.Now take a pan add oil add the marinated chicken and cook the chicken covered for 10mins

5.Then add cut vegetables and onion into it and stir fry  along with chicken and cover for few mins.

6.Once the chicken is tender and the vegetables are half cooked open cover sprinkle lemon juice and serve hot as a starter.

Capcicum & Carrot Curry

Capsicum has been known to be beneficial to the mucous membranes. It is also good for eyesight as well as smooth skin.
Eating carrots will encourage healthy skin, hair, bones, eyesight and will also cleanse the body.
Put paneer to enhance the taste. (A good source of protein)
 If your kid does not like eating raw carrots or capcicum in salads, you can try this option.


 

Palak Bahar

Ingredients

1.Palak

2.Cauliflower,Carrot,Potato

3.Grated Ginger,Onion

4.Crushed paneer

5.Dried red Chilly,green chilly

6.Pinch of Hing,Ajwawin seeds and cumin seeds,red chilly powder,cumin powder,turmuric powder

7.Oil,ghee

8.Salt to taste,Pinch of sugar (Optional)

Method

1.Boil the palak for 3-5 mins...dnt pressure cook it orelse palak will loose its original color

2.Strain the water and grind it in to a paste

3.Cut all vegetables and shallow fry it with little amout of salt and keep it aside. 

4.Then heat the oil and put Cumin seed,ajwain seed and less than pinch of hing and one dried red chilly

5.Once the seeds splatter add chopped onion and cook it till its tender

6.Then add crushed paneer and fry it for few mins and add grated ginger

7.Now add turmeric powder,chilly powder,cumin powder and salt to taste

8.Once all the masala is cooked well... pour the palak paste into it and cook till the oil seperates and the raw  smell gone...you can add pinch of sugar if you like it little sweet.

9.Add warm water as much gravy u want and cook it covered for few mins and add little ghee.

10.The palak bahar is ready to have with chapati,rice and anything of ur choice...

Sattu Paratha ( A typical Bihari Dish)

Some dishes which Bihar is famous for, include Sattu Paratha, which are parathas stuffed with roasted chickpea flour

It is flavoured with mustard oil,ajwain and garlic.

Benefit of Sattu (Roasted gram flour)

• Has a natural taste and easy to digest.
• The large insoluble fibre content makes it healthy for the intestines.
• It helps to flush out the oil consumed in the diet.

Lachha Paratha or Ring Paratha

Very popular dish goes with any curry,dal etc.

Ingredients
1.wheat flour 150gms
2.plain flour maida 150gms
3.1tea spoon sugar(if like the sweet taste)
4.salt to taste
5.Eggs (2)
6.Oil and ghee
7.luke warm water
Method
1.Knead the flour with eggs salt sugar,2table spoon oil and water into a dough
2.Keep the dough covered for 1/2 hour
3.Make pedas or balls out of dough
4.Roll the pedas on flat surface like a chapati and graese the top with the flour and ghee mixture
5.Fold the chapati like a fan or saree pleat and stretch little from  both the side
6.Now roll like a coil and shape like a chapati
7.Heat the pan and fry both side with little ghee
Serve with any gravy veg non-veg of your choice
Feel free to comment or suggest us....

Kadhai Paneer

A very easy receipe, can be made in just few minutes.
So next time when you get any surprise visit from your guests, you know what to make.

Goes best with Plain Chapati or Paratha.


Recipe

Ingredients :

Paneer
Onions
Ginger
Tomato Puree
Capcicum
Crushed mint leaves (optional)
Kasuri Methi
Turmeric
Red Chilly Powder
Dhaniya and Jeera Powder
Garam Masala
Salt
Sugar


Method

Slice the onions into thin pieces. and paste the ginger.

Add oil heat it and add the onions fry for sometime and add the ginger paste and crushed mint leaves. Cook for 2-3 min and add salt which helps the onions to cook fast.

Once onions are golden brown and soft add the tomato puree and little water. Cook in high flame till u stop getting the raw smell from the tomatoes.

Now add all the masalas cook well and cover it for 5-6 min.
Once the oil is seperated crush the kasuri methi , add and mix it well now put the chopped capcicums and cook for more 5-6 mins.

Atlast add the cubed Paneer to the dish and cook for about 2-3 min

Garnish with Coriander or mix it well with the dish to get the flavor.

Ready to Serve

Vegetable Rice

We often feel like having some fried rice,biriyanis etc but again think ohh its gonna take  long time and we cant wait anymore bcz we are hungry n end up having plain rice...here i come with a solution Vegetable Rice.......this does'nt take long to prepare n tastes not lesser than biriyani...just you need to have some cooked rice,few vegetables and soya chunks if you want to include protein in ur diet but optional...kids will surely like it bcz of its color and aroma....try it...i am sure you will include this often in your daily meal......
Ingredients
1.Plain rice or long grain rice
2.oil,salt,turmuric powder,cumin seeds,pinch of sugar
3.frozen matar or boiled fresh matar
4.chopped onion,tomato,french beans,carrot and green chilly s
5.chopped red yellow capsicum (optional)
6.soya chunks
7.Ginger garlic paste
8.Biriyani or pulav masala
9.Lime juice
Method
1.Clean and boil the rice
2.strain the water and keep it aside
2.add oil on kadhai once the oil is hot put cumin seeds
3.once its splatter add chopped onion and other vegetables then add salt and cover it untill its tender
4.soak the soya chunk in boiled water squeeze the water and shalow fry it and keep aside
5.Check the vegetable if its cooked and add ginger garlic paste and turmuric powder
6.add pulav masala and mix the fried soya chunk stir it for few minutes
7.then put the flame on low and add the rice well with the vegetables
8.add salt to taste and pinch of sugar
9.add lime juice and cover it on low flame for few minutes

Serve the Vegetable rice with raita or you can have it as it is.
feel free to come up with ur commets..

Haryali Chicken & Lacha Paratha

Mix of Pudina(Mint) and Dhaniya (Coriander) gives an exotic flavour  and colour to this  dish, Haryali Chicken.
Vegie guys... just add Paneer instead of chicken and you too will be able to enjoy this dish as "Haryali Paneer" 
Do try this receipe and am sure you and your family will love it.

Receipe

Ingredients :

Pudina (Mint Leaves)
Dhaniya (Coriander Leaves)
Green Chilly
Ginger-Garlic Paste
Onions
Curd
Chicken
Cashew Paste(Optional)
Cloves
Cardamom
Jeera powder
Dhaniya Powder
Turmeric
Garam Masala
Salt
Sugar
Pepper
Cream (Optional)
Ghee/Oil

Method

Make a paste of pudina,dhaniya,onions and ginger garlic.
Marinate the chicken with curd and half of the above mixture for atleast an hour.

Heat a pan add oil or ghee then add the whole garam masala - cloves,Elachi.
Now add the marinated chicken and cook in high flame and add the rest of the paste of pudina,dhaniya,ginger garlic and cook again till the water dries, then add the all the masalas like garam masala,haldi,dhaniya and jeera powder,pepper,salt and half teaspoon sugar.
Mix it well and cover for about 5-10 min.
Once you think the chicken and the masalas are cooked proper and u can c the oil seperating you can add the cashew paste and cream.



Ready to Serve

Summer Fruit Salad....

We think at least twice when we head for sweets...what matters now is inches....but compromise with sweets not always...when the ingredients are skimmed milk,brown sugar and your choice of fruits...here comes yummy chilled summer fruit salad...make it at your home and make everybody happy....
Ingredients
1.whole milk or skimmed milk
2.sugar or brown sugar
3.4table spoon condensed milk 
4.2table spoon strawberry or raspberry flavored custard powder
5.Apple,strawberry,cherry,choclate bar(half bar of normal dairy milk)
Method
1.Pour milk on a pot and switch on the flame
2.add small amount of milk with custard powder on another small bowl...make sure no lumps remain
3.add the mix with the rest of the milk and boil it well
4.keep stir it frequently dnt take the spatula off the pot,add the condensed milk
5.add sugar and once the sugar is mixed...the milk mix is ready..switch off the flame and let it come to the room temperature
5.cut apple strawberry banana into pieces and put into the serving bowl and add the milk mix
6.grate choclate with a normal cheese grater and pour over the milk mix add few more strawberry pieces for garnishing as shown on the picture.
7.keep in refrigerator before serving  

Note:you can always choose your choice of fruits

Please feel free to leave comments.....

Murgir Jhol also can be called Light Chicken Curry....

Previously i used to take lots of time for chicken preparation...but my this thought has changed completely when i made this chicken Recipe very quickly....now a days everybody falls short of time though we want to eat healthy n tasty...neither much spice nor much time easy n quick..Murgir Jhol...

Ingredients

1.Chicken
2.Mustard oil (preferred)
3.salt,pepper powder,turmeric powder
4.Dhania jeera powder,chilly powder
5.Chopped onion,chopped tomato
6.Ginger garlic paste
7.Chicken masala (optional)
8.Garam masala powder
9.Dhania patta (cilantro leaves) and slit green chillys


Method
1.Heat the oil on kadhai and apply salt n pepper on cleaned and washed chicken
2.put the chicken on kadhai once the oil is hot,stir it for few minutes till the color change
3.Add chopped onion in the kadhai and fry it till its tender
4.then add chopped tomato and cover on medium flame till the onion and tomato slightly mix over the chicken
5.now add turmuric dhania-jeera and chilly powder along with the ginger garlic paste and cover again
6.stir it in between so that it doesnt stick to the bottom
7.once the oil seperates add 2tea spoon chicken masala n cook it for 2 mins (optional)
8.add more salt if it is required (salt was added before on the chicken)
9.once we can see the oil is seperated...add hot water for the gravy (normally its medium thick gravy)
10.cover it on medium flame untill the chicken is tender
11.Add garam masala powder switch off the flame and cover it again (keep on standing time approx 7 mins)
12.Put chopped cilantro and slit green chilly s for garnishig

Murgir jhol is ready to serve goes best with rice

Note:the amount of masala depends on the quantity of  chicken

If you have any query or suggestion please feel free to comment below the post....

Rasgulla aka. Roshogolla :)

Famous Bengali Sweet loved by the whole nation.

People think making sweet is a hassle and think rasgulla will be really difficult.
Its a myth friends, I have tried and you guys can try to.

Ingredients

Whole Milk (full fat milk)
Lemon
Water
Sugar
Cardamom
Muslin Cloth


Method

1. Put the milk in a container
2. Boil the milk
3. Once boiled sqeeze lemon and  mix it well and curl the milk.
4. You can see the fat seperating from the milk.
5. If u can see good lumps in the liquid u know its done.
6. Now take a strainer put the muslin cloth over and seive it to seperate the liquid from the solid.
7. Wash it with cold water. ( need to rinse properly to take out the sour flavor)
8. Squeeze th muslin cloth and try to take out the rest of the liquid.
9. Tie it tightly and hang somewhere for atleast 30 min. (Needs to dry thoroughly)
10.Till then  can make the syrup (chasni) for the rasgulla.
11. Add equal amount of sugar and water in a pressure cooker, also put cardamom for the flavor.
12.Boil it till the liquid becomes little sticky.
13. After 30 min take out the dry chena from the muslin cloth and knead it nicely till it become     smooth for atleast 10 min.
14. Then make equal balls of same size.
15. Put the white balls into the sugar syrup and give it a pressure.
16. After one whistle off the gas and keep it for 2-3 min .
17. Then take the cooker near the sink and pour cold water to release the pressure.
18. Open the cooker and you will see small cotton balls floating.
19. Put in a serving dish and  keep in the Fridge to cool it.

Ready to eat .