Coconut Samosa

Coconut Samosa [Indian Dish]

Introduction: It is a traditional Indian snack but with a coconutty twist. Sweet and spicy. 

Ingredients:

• White flour 1 cup 
• All purpose flour [maida] 1 cup
• Dalda 2 tsp
• Baking soda 2 pinchs
• salt 1/2 tsp
• Coconut 1 cup grated
• 2 big sized onion finely chopped 
• 2 tbsp grated ginger
• 10-12 chopped green chili as per taste
• 2 tbsp sugar
• 1/2 tsp salt
• White oil for deep frying

Procedure:

1. take a bowl and mix on it 2 types of flour, dalda, salt, baking soda, and some water and make a tight dough
2. cover the dough with kitchen towel and let it rest for 1 hour
3. take a bowl and mix all stuffings with a spun[coconut, onion, chili, ginger, salt & sugar]
4. take 1/2 ping pone ball size dough
5. roll it in an oval shaped puri
6. cut the puri 1/2  into moon shape
7. join the edge with water
8. it looks like a cone now
9. hold it on your finger and make a plate on  another side of joint part
10. now fill the cone with filling
11. seal the open edge with water and shape like in the image
12. take a wok on low flame and pour on oil
13. add the samosa in oil and fry crispy golden brown[on low flame] 
14. take out and keep on a kitchen paper ready to serve with sauce

   Serves: 2-4

Kashmiri Dum Aloo

Kashmiri Dum Aloo [Indian Cuisine]

Introduction: One of the Finest Potato dishes of the Indian Cuisine, Kashmiri Dum Aloo is a sweet and Sour potato curry from the Wonderful kitchen of Kashmir.

Ingredients:

• Baby potatoes 1 bowl, boiled and peeled
• 3-4 tbsp onion paste
• 1&1/2 tbsp green chili paste [ as per taste]
• 1 tsp ginger paste
• 1&1/2 tbsp garlic  paste
• 1 tbsp cashew paste
• 1 tbsp peanut paste
• 1 tbsp melon seed paste
• 1 tsp poppy seed paste
• 1 tbsp raisins paste
• 1 tsp sugar
• 2 tbsp coriander powder
• 1/2 cup yogurt
• Salt as per taste
• 1 tbsp raisins for garnish
• 2 bay leaves
• 1 tbsp grinded garam masala [black and green cardamom nut Meg,Cinnamon, javitri]
• 5 tbsp butter
• 3 tbsp White oil
• 
  

Procedure:

1. heat a pan and pour some oil and 3 tbsp butter
2. add the potatoes and cook until light golden brown
3. take out the potatoes and keep aside
4. add 1/2 tbsp garam masala powder and bay leaves
5. add onion, ginger-garlic, green chili and raisins paste
6. and sauté for a few minutes
7. now add yogurt, coriander powder and both the nut pastes
8. and fry the spices till oil separates
9. add fried  potatoes and salt and mix them all together
10. add a cup of water and sugar and cook for 5 mins
11. when gravy becomes thicker, put off the gas
12. add  1 tbsp raisins, 1/2 tbsp garam masala, and 2 tbsp butter
13. mix them and cover the curry for 1 minute
14. ready to serve with naan / paratha

Serves: 4-5

Soya Chunks Curry with Vegetables

Soya Chunks Curry with Vegetables [Indian  recipe]

Introduction: It's a simple veg curry. curry with  Soya chunks .It's my moom's recipe.

Ingredients:

• Soaked soya  chunks 2  cup 
• Potato cubes 1 cup
• Parval cubes 1 cup
• Tomato past 3 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 1/2 tsp
• Coriander powder 1 tsp
• Salt as per taste 
• 2 pinch of sugar
• Panch foron 1/2 tsp
• Mustard oil 2 tbsp
• Ghee 1/2 tsp

Procedure:

1. take a pressure cooker and pour 1 cup of water
2. add the vegetables and soya chunks
3. add 1/2 tsp salt,  1/4 tsp turmeric powder and 2 bay leaves
4.  cover the lid and wait  for 1 whistle
5. heat another pan and put on mustard oil
6. add panch foron
7. after few mints add boiled veges with stock
8. add the  tomato paste and all powder spices 
9. add 2 pinch of sugar and salt ass per taste
10. put off the gas and add ghee and cover the curry four 1 minute
11. now ready to serve with roti

Serves: 3-4

Ilish Macher Jhol Sabji

Ilish Macher Jhol  Sabji [Bengali / Indian Cuisine]

Introduction: Hilsha Fish curry  with vegetable. A popular Bengali dish.

Ingredients:

•  4-6 pcs Hilsha Fish,marinated with  salt and turmeric powder
• Thick and long slices of  eggplant 5 -6 pieces [brinjal]
• Thick and long slices of raw banana 4-6 pieces
• Thick and  long slices of pumpkin 4-6 pieces
• Thick and long slices of  kochu 4-6 pieces[Taro Root]
• Slit green chilis  4-5

• Black cumin seed 1/2 tsp
• Turmeric powder 1 tsp 
• Cumin powder 1 tsp
• Coriander  powder 1/2 tsp
• Red chili powder 1/2 tsp 
• Salt as per  taste 
• Corn flour 1/2 tsp 
• Water 1-1/2 cup 
• Mustard oil 6-7 tbsp

Procedure:

1. heat the  pan and put some oil
2. add black cumin and green chilies
3. add all vegetables with 1/2 tsp turmeric powder and 1/2 tsp salt
4. fry until they turn  light golden brown
5. make a thick paste with the  all spices
6. add the paste and stir 1/2 mins
7. add  water to make the curry, add salt to taste
8. take a  cooker and transfer the curry
9. now add marinated Hilsha Fish
10. add corn flour and make a paste with 2 tbsp of water 
11. cover the cooker for 2 whistles
12. Ilish macher jhol subji ready to be served with hot rice

Serves: 3-4

Kochur Loti

Kochur Loti [Taro Stolon]

Introduction: Kochur loti is a sticky vegetarian dish, prepared by Bengalis. It's main ingredient is  Kochur Loti, known as Taro Stolon.

Ingredients:

• Kochur loti 1/2 kg boiled with 1/2 tsp salt and  3 pinch of  turmeric powder
• One big  sliced onion 
• 2 whole dry red chilies
• One tsp panch foron 
• One tbsp poppy seeds
• One bay life
• One tbsp chili flake
• 3/4 tsp turmeric powder
• Salt and sugar as per taste
• One tbsp coriander powder
• Mustard Oil 8-9 tbsp

Procedure:

1. take a pan
2. add 8 tbsp oil
3. add sliced onion, a pinch of turmeric powder to cook until onion turns golden brown 
4. fry the onions and keep aside
5. add panch foron, 1 bay leaf and whole dry chili
6. a few minutes add poppy seeds
7. add coriander powder, turmeric powder and salt
8. add boiled and soaked loti
9. add chili flakes
10. coat all the spices on the loti gently
11. fry the loti until golden brown
12. add fried onions and 1 tbsp oil and cover the pan and turn off the gas
13. wait for some time and open the lid 
14. serve with hot rice

Serves: 2-3

Jhal Pomfret Curry

Jhal Pomfret Curry [Bengali / Indian]

Introduction:  Spicy Curry of Pomfret fish, popular in Bengali cuisine, it is prepared in costal areas of Bengal.

Ingredients:

• Two medium size Pomfret fish marinated   with salt & haldi
• One small size tomato paste
• Green chili paste 1/2 tsp
• Ginger paste 1/4 tsp
• Red chili powder 1/2 tsp 
• Turmeric powder 1/2 tsp
• Cumin powder 1/2 tsp 
• Coriander powder 1/4 tsp 
• Mustard Oil 7-8 tbsp
• Salt & sugar as per taste
• Chopped dhania leaves [cilantro /coriander leaves]

Procedure:

1. take a pan and oil
2. add fish and  cook till light golden brown and keep it aside
3. add cumin powder in excess oil 
4. make a thick paste with all the spices
5. add salt and sugar as per taste 
6. add  the mixed spices on the pan
7. and saute over on low flame
8. add 1/2 cup of  hot water, let the gravy boil until it becomes thick
9. add fried fish and more 1/2 cup of hot water
10. lower the flame and cook until the fish is soft and gravy becomes thicker 
11. put off the gas 
12. garnish with cilantro and serve.

Serves:  1-2 with hot rice

Ilish Maacher Bhapa

Ilish Maacher Bhapa  [Indian Bengali Cuisine]

Introduction:

It's a Hilsha fish curry .soft, juicy and tender, prepared with  mustard, green chillies and  coconut paste. A well known dish to the Bengalis.

Ingredients:

• Take 4-6 pieces of round cut Hilsha Fish coated with salt & turmeric
• Yellow mustard seed 4-5 tsp
• Grated coconut 4 tbsp
• Green chilies 10-12 as per taste
• Black cumin seed 1/2 tsp 
• Salt as per taste 
• Cumin powder 1/2 tsp
• Turmeric powder 3/4 tsp
• Mustard oil 6-8 tbsp
• Corn flour 1/2 tsp

Procedure:

1. take mustard seed, grated coconut, and 8-9 green chilies and make a smooth paste
2. take a flat metal bowl 
3. put 4-6 pieces of fish
4. take another bowl and put the  mixed mustard paste all powder spices, black cumin,mustered oil and salt mix all together
5. in the fish bowl pour the mixed spice paste 
6. add 2-4 slitted chilies
7. take a pressure pan add a  cup of water
8. put on the gas 
9. set the fish bowl in the pan and cover the lid
10. after 3-4 whistles put off the gas 
11. after the pan cools down, open the pressure pan
12. ready to serve Ilish bhapa with steamed rice

Serve: 2-3

  

Gnocchi Pasta

Gnocchi Pasta

Introduction: Made with eggs , flour and mashed potatoes, these are very tiny stringy lumps prepared as  pasta. It is mainly served as starters and sometimes as Side dish. Very famous in Italian kitchen.

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Tadka Daal With Egg Chicken

Tadka Daal With Egg Chicken

Introduction:

It's a hari moong daal (pulses) preparation, commonly known as Tadka Daal with chicken and egg. It's a common Indian dish, made all over the country. It is served with Roti.

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Naan Roti on Tawa

Naan Roti on Tawa [Khamiri Roti / Tandoori Roti]

Introduction: Naan roti is a Central and South Asian dish,it's a tandoor-baked flat bread. Prepare in India, Persia and other Central Asian Countries.

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Dal Arbi

Dal Arbi [Pulses with Taro Root]

Introduction:   It's a spicy, Indian dish, made with pulses and Taro Root, Rich in minerals

Ingredient:

• Arbi 250g
• Dal 100g
• Panch foron 1 tsp  [five Indian spices: cumin seed, black cumin seed, fennel seed,  coriander seed  fenugreek seed ]
• Two dry red chili & two bay leaves
• Chili flake 1 tsp
• Salt to taste
• Mustard oil 7-8 tbsp
• Turmeric powder 1 tsp
• Onion two medium  size  sliced
• Garlic chopped 6-7 cloves

Procedure:

1. wash & peel arbi  and then cut in to 4 peaces
2.  wash and soak dal
3. take a pan, heat it,  put 8 tbsp oil
4. add sliced onion with pinch of salt & turmeric
5. fry onion until golden brown, put aside the pan
6. in a pressure cooker add oil, panch foron, bay leaves, and dry chilies
7. after 1 minute, add arbi pieces with pinch of salt & turmeric 
8. when arbi becomes light  golden  brown, add chopped garlic and  soaked dal
9. stir for 1 minute, add salt to taste, 1/2 tsp turmeric powder and 3-4 cups of water
10.  when it starts to  boil, cover the pressure cooker
11.  3-4 whistles on full pressure then put off the flame
12.  let it cool down then  open the cooker
13. add 2-3 cups of hot water,chili flakes,and fried onion and stir
14. boil it again for a few minutes
15. after 1 minute pour it in a bowl

Serves:    5-6 with roti/rice

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Jhinge Posto

Jhinge Posto [Ridge Gourd with Poppy Seeds]

Introduction: Jhinge Posto (Ridge Gourd with Poppy Seeds) is a very tasty dish from the Bengali Cuisine.

Ingredients:

• Fresh jhinge 500g
• Green chillies 10-12 
• Poppy seeds 4-5 tbsp
• Roasted ground nuts 2 tbsp
• Black cumin seeds 1/2 tsp
• Turmeric powder 1/2 tsp
• Salt & sugar as per taste
• Mustard oil 4-5 tbsp
• Red colour green chili 2 slits

Procedure:

1. peel the jhinge (ridge gourdes) and cut long and thin slices
2. paste green chili, poppy seeds, roasted ground nuts together
3. heat a pan and put 4 tbsp oil
4. add 1/2 tsp black cumin
5. add jhinge slices
6. cover for few minutes
7. open the cover and add  the paste,salt,turmeric and cover again 
8. open the cover and stir slowly occasionally
9. when it dries up then add salt & sugar as per taste
10. when it is almost dried up, turn the gas off
11. spread 1 tsp oil and cover for few minutes 
12. garnish with slitted  red chillies

Serves : 2 (with hot rice)

                

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Chicken Do-Pyaza

Chicken Do-Pyaza [Indian / Mughal]

Introduction: A spicy and sweet chicken dish where the onions are added in  two different ways. A very famous Mughal dish.

Ingredient; 

•  half Kg chicken    
•  4-5 tbsp yogurt
• 1&1/2 tbsp garlic paste
• 1 tbsp ginger paste
• 4 tbsp chopped onion
• 1 tsp turmeric powder
• 2 tsp red chili powder 
• 1 &1/2 coriander powder
• 1 tsp garam masala  powder
• salt &sugar  to test
• 2 sliced onions
• 6 tbsp master oil
• 2 bay leaves and 1 tsp mixed green cardamom,cloves,cinnamon [whole]
• 6 tbsp pour scented ghee [clarified butter]
• chopped coriander leaves for garnish [optional]

Procedure:

1. wash &cut the chicken into medium size
2. marinate with salt and 5 tbsp yogurt [hung curd] for 15 minute
3. add turmeric powder, red chili powder,  coriander powder, ginger & garlic past,1 tsp sugar, 1/2 tsp garam  masala powder,2 tbsp master oil and mixed them all and rest for more 15 minute
4. after heating the pan add 4 tbsp master oil and 4 tbsp ghee 
5. after heating ghee then add bay leaves and whole spices, wait till the spices starts to crackle
6. add chopped onions and stir for 1-2 mins 
7. add marinated chicken
8. stir on low flame until oil is reduced
9. and add 2 cups of hot water and cover the pan until chicken softens and thicken the gravy
10. after heating another pan add 2 tbsp ghee and sliced onions with pinch of salt and pinch of turmeric stir for golden brown
11. add the fried ghee and onion to the chicken with garam masala just mixed and cover for 1 minute
12. ready to serve with chopped coriander leaves 

Serves: 3-4

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Crispy Aloo

Crispy Aloo [Indian Modern]

Introduction: Crispy Fried Potato straight from the Indian kitchen with a modern touch.

Ingredients:

• Big sized Potatoes 2-3 pc (with skin is recommended)
• handful of Curry leaves
• 2 tbsp rice crunchy flour
• 2 tbsp corn flour
• 1.5 teaspoon turmeric powder
• 1.5 teaspoon red chili powder
• salt (as per taste)
• half cup water
• White/Vegetable oil for deep frying

Preparation:

1. cut potatoes in cubes
2. boil the potatoes with a pinch of turmeric powder and half teaspoon of salt
3. drain the water and keep the potatoes aside
4. sprinkle salt , add 1/2 teaspoon turmeric powder, add 1 and half teaspoon red chili powder, 2 tbsp rice flour, 2 tbsp corn flour, add  chopped curry leaves.
5. mix the added contents with the potatoes
6. spray some water on the mixture until the mixture binds well
7. heat the oil in a deep frying pan
8. put the mixture slowly in the pan 
9. stir occasionally
10. simmer the flames and deep fry the potatoes until golden brown
11. take out and serve in a bowl with green dip

Serves: 2-3

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Chicken Salad

Chicken Salad

Introduction:

Chicken strips with juicy veggies, Fast, Healthy and Tasty.

Ingredients:

• One chicken breast sliced to strips
• 1 Sliced red and 1 yellow bell peppers
• 1 Sliced capsicum
• 1 big sized onion sliced thick
• 1 big seedless tomato sliced 
• 3 teaspoon grinded black pepper
• 4 tbsp corn flour
• salt (as per taste)
• chopped Coriander leaves (optional)
• 2 tbsp olive oil or vegetable oil
• chopped garlic 4 cloves

Procedure:

• take a flatter sprinkle the corn flour
• sprinkle some salt
• add 2 teaspoon black pepper
• coat the chicken strips with the flour mixture
• add 2 tbsp olive oil on a pan
• put the chicken strips in the pan and garlic, shallow fry 
• add the bell peppers and capsicum stir for 5 secs
• add onion and stir again for more 2 secs
• add tomatoes and toss
• add salt and some black pepper and keep the pan on high flames for 2 minutes
• serve the dish and garnish with coriander leaves

Serves: 3

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