Nawabi Shahi Tukda

Nawabi Shahi Tukda 

Introduction:

Shahi Tukda is one of the Royal Desserts served in the Mughal Cuisine. It was introduced in India by the Mughals. Mostly prepared during the Festive month of Ramadan. It's also called double ka meetha.

Ingredients:

• 8 sliced bread , sides cut out
• 2 bottles of amul kesar badam milk( or  milk with saffron and badam)
• 1/2 cup of ghee
• 1/2 cup of sugar
• 1 cup of water
• 1/4 tsp kesar soaked in lukewarm water
• 4 tbsp roughly chopped almond & pistachio
• 150 g kalakand meethi
• 1 tsp Cardamom powder
• 1 tbsp kewra water

Procedure:

1. heat a pan and add sugar and water to boiling
2. when sugar melts , keep the sugar syrup aside
3. now take a small bowl with kesar
4. and soak the kesar with 4 tbsp hot sugar syrup 
5. now keep the kesar aside with a cover 
6. now heat another pan and pour ghee
7. fry the bread slice's until light brown
8. and take out the fried bread slice's in a tray
9. after few mins ,dip each of the bread slices in sugar syrup
10. after a few second take out the slices in syrup
11. now take 4 serving bowl 
12. and carefully, 2 syrupy bread slice's in each bowl
13. and keep them aside
14. now  heat the pan and pour milk mix  and cardamom powderin the pan
15. and stir the milk until 1/4 thick on low-medium flame
16. now mash the kalakand with 5-6 tbsp hot milk 
17. when kalakand becomes smooth like paste 
18. then add this paste to the hot milk to boil together
19. when the milk is a bit thick, put off the gas oven
20. now add kewra water in milk and cover the milk for 2-3 mins
21. now pour the creamy thick milk in each bowl overs the bread slices
22. cover each layer of bread slice with 5-6 tbsp creamy milk
23. now sprinkle 1 tbsp kesar water and chopped nuts in each bowl
24. now keep the bowls in fridge for 5-7mins
25. ready to serve chilled Nawabi Sahi Tukda

Serves: 4

   

Chile Rellenos (with Chicken)

 Chile Rellenos with  Keema [Mexican]

Introduction: It is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper, sometimes substituted with a non-traditional Hatch chile, Anaheim, pasilla or even jalapeño chili pepper.

Ingredients:

• 4 piece Poblano chillies
• 3 tbsp chicken keema
• 2 tbsp chopped onion
• 1 tbsp ginger-garlic paste
• 3 tbsp grated boiled potato
• 1 egg foamed with pinch of salt
• 1 tbsp chopped green chili
• 2 tbsp corn flour
• 1/2 tsp paprika powder
• 2 tbsp oil for stiffing masala
• 2 cup oil for deep fry

  Procedure:

1. roast the chillies over the gas
2. after the chilies cool down, clean the roasted skin carefully
3. cut each chili like a pocket
4. and de-seed  the chilies
5. heat 2 tbsp oil in a  pan 
6. add chopped onion and stir 1/2 min
7. add keema and 1/2 tsp salt
8. now  add ginger-garlic paste
9. after the keema softens, add cheese
10. after cheese melts, add potato and mix well
11. stuffing is ready, put off the gas
12. divide the stuffing in 4 equal parts
13. now stuff the chilies with the stuffing
14. take a plate and sprinkle corn flour on it
15. now sprinkle a pinch of salt and paprika powder
16. don't mix them,  just roll the chilis on it
17. now coat the chilies with egg foam 
18. and deep fry until it turns light golden in color
19. ready to serve stuffed chili rellenos with mustard sauce

 Serves: 2

Soya Nugget 65

 Soya Nuggets  65 [Indian]

Introduction: Soya nugget 65 is a crispy dish, It is for those who are vegetarian but wants to try out the taste of Crispy Chicken 65. This is a Vegetarian version of Crispy Chicken 65 recipe.

Ingredients:

Step 1:

• 2 cups soaked and soft soya nuggets
• 4-5 tbsp hung curd
• 4-5 tbsp corn flour
• 3 tbsp rice flour
• 1 tsp salt
• 1 raw egg / 4-5 tbsp water
• 2 tbsp onion paste
• 1 tbsp ginger-garlic paste
• 1/2 tsp ajinomoto
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1&1/2 tsp paprika powder 
• 1 spring of curry leaves chopped

Step 2:

• 1/2 tsp mustard seed
• 1 spring curry leaves
• 6-7 slitted  green chilies
• 4 tbsp sliced capsicum
• 1 sliced tomato seed less
• 2 tbsp fine chopped onion
• 2 tbsp finely chopped ginger-garlic
• 4 tbsp red chili sauce
• 1 tsp red chili powder
• 1 tbsp paprika powder
• 1/2 tsp ajinomoto
• 4 tbsp tomato sauce
• 5 tbsp white oil
• 2 cups white oil for deep fry

Procedure:

1. take a bowl and put in a soya nuggets
2. now add  with the nuggets all first step ingredients
3. mix them well and keep aside for 5 mins
4. now heat the oil in a wok for deep fry
5. add the nuggets one by one in the oil
6. and deep fry  them until nice golden color
7. take another pan and heat 5 tbsp oil
8. add mustard seed and curry leaves and green chilies
9. now add chopped ginger-garlic and chopped onion 
10. now add sliced ingredients
11. now make a thick paste with 2 type of sauces
12. and 2 type of chili powder and ajinomoto
13. salt as per taste
14. add the sauce in the pan and mix well
15. now add fried nuggets and mix well
16. soya nugget 65 is ready

Serve: 2-3

Homemade Thick Linguine Pasta

Homemade Thick Linguine Pasta [Italian]

Introduction: Italy's prestigious Pasta. Purely a marvel among dishes. This is a thicker version of the our favorite Linguine pasta.

Ingredients:

• 2 cups all purpose flour
• 2 boiled potatoes
• 2 eggs 
• 1/2 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp paprika powder
• 1 cup slice onion
• 1 cup slice mushroom
• 2 tbsp roughly choppedbasil
• 2 tbsp roughly chopped fresh mint
• 1 cup grated cheese
• 2 tbsp chopped garlic
• 1 tbsp chopped green chilli
• 1 tbsp fresh grinded black pepper
• 1 cup boiled tomato paste with pinch of salt&sugar
• 2-3 tbsp butter 1 tbsp olive oil

   Procedure:

1.  mash the potatoes and mix with flour, salt and eggs 
2. and make a sticky dough  
3. divide the dough equal two part
4. now add turmeric powder with apart and mix well
5. add paprika powder with another part and mix well
6. now make a piping bag with plastic
7. now pour in yellow dough and in the other, red dough
8. small cut it's nozzle with scissors to pipe out the pasta
9. now take a deep pan, boil water half full with 1 tbsp oil
10. now drop pasta in the hot water with length of your choice
11. cut the pasta with a knife to make the length
12. when the pasta floats up then it's ready for the next step
13. now keep out pasta on a flat plate
14. take aside 1 cup of boiled pasta  water 
15. now heat the oil and butter in a pan
16. add garlic onion, and capsicum and mushroom 
17. add green chili  and tomato paste noodle
18. stir them and add salt, black pepper, cheese
19. add pasta water  and 2 types of herbs
20. add tomato slices and mix again 
21. now ready to serve Linguine pasta

 Serve: 3-4

Crispy Spicy Caviars Bonda (Pakoda)

Crispy Spicy Caviars Bonda [South Indian / Bengali/]

Introduction: Crispy fried caviar nuggets. 

Ingredients:

• 2 cup of rohu  fish eggs [caviars]
• 1 cup chopped onion
• 2 tsp garlic paste
• 1&1/2 tsp chopped ginger
• 3 tbsp chopped green chili
• 3 tbsp lemon juice
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp cumin seed
• 1 tsp paprika powder
• 2 tbsp chopped curry leaves /cilantro
• 2 tbsp chopped meant leaves
• salt as per taste
• 1/2 tsp sugar
• 2 tbsp heap full gram flour
• 2 tbsp heap full corn flour
• 3 tbsp heap full rice flour
• 2 cup canola oil for deep fry

  Procedure:

1. take the caviars in a big bowl 
2. add all ingredients and mix well
3. make a thick paste
4. heat oil in a deep wok
5. for each pakoda: drop 1 tsp caviar mix in the hot oil
6. fry for nice golden brown
7. now ready to serve crispy bonda (pakoda) with mustard sauce
8. you can also toss these bonda's with "65 sauce"

Serves: 2-3

Chicken Momo

Chicken Momo [Nepali Style]

Introduction: Momo  is a  stuffed  and steamed dish. It is a kind of dumpling.
It's a Nepali dish which is also popular in  India.

Ingredients:

• Flour 3 cup
• Chicken keema 2 cup
• Cabbage 1/4 part chopped
• Chopped onion 1 cup
• Ginger- garlic paste 1&1/2 tsp
• Meat masala 2 tbsp
• Ajinomoto 1 tsp
• Salt as per taste
• Chopped green chillis 2 tbsp
• mustard oil 2 tbsp
• White oil 2 tbsp

Procedure:

1. make a soft dough with flour, salt, white oil and water
2. cover the dough and keep it aside
3. heat the pan and pour mustard oil
4. add onion, ginger-garlic paste
5. after one min add keema and meat masala
6. add a pinch of salt and cook untill the keema's color changes
7. now put off the gas
8. take the cabbage with 1&1/2 tsp salt and mash till it softens
9. leave the mashed cabbage for 10 mins
10. now squeeze the cabbage to drain it's salty water
11. mix in a bowl : keema, masala, chopped chillies,  ajinomoto, and mashed cabbage
12. the stuffing is ready, cover and keep it aside
13. now take the dough and cut it equal 30 pieces
14. roll each of these pieces like a puri  (ball shaped but flatter on the top and bottom)
15. and stuff each puri with 1 tbsp of stuffing and fold the puri like shown in the picture
16. now ready to steam all the momos
17. boil  1/2 wok water on high flame
18. set a flat stainer on wok and brush oil on it
19. now serially set momos in the strainer and brush oil on the momos
20. now cover the momo's and simmer the gas for steaming
21. after 10-12 mins open the lid,  the momos look glossy now
22. now the momos are ready to serve with hot sauce

Serves: 5-6

 

Puishak er Tarkari

Puishak er Tarkari [Indian / Bengali]

Introduction: Basella alba /Puishak it's a thick gravy curry.You can cook this curry with fried Ilsha head or fried Rahu head

Ingredients:

• Roughly chopped puishak 4 cup
• Diced potato 1 cup
• Diced pumpkin 1 cup
• Diced brinjal 2 cup
• Sliced onion 1 cup
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp cumin seed
• 2 tsp chili flake
• Salt &sugar as per taste
• 1/2 tsp corn flour
• Mustard oil 1/2 cup
• Water 1 cup

   Procedure:

1. heat a wok and pour oil
2. add onion with pinch of salt and turmeric
3. fry the onion golden brown and keep aside
4. now add all vegetables one by one with a pinch of turmeric
5. after it turns light brown keep all vegetables aside
6. now add puishak carefully and cover the wok
7. after 1&1/2 mins keep aside the puishak
8. pour the hot oil in a pressure pan
9. now add cumin seed and 1 dry chili in this oil
10. add shak and all veges on low flame
11. add coriander powder and turmeric powder
12. now add chili flake, salt and sugar 
13. now toss the shak with all vegetables and masalas
14. add 1/2 cup of water and fried onion 1 tbsp
15. cover the lid, after 2 whistle put off the gas
16. after culling the pressure pan open the lid 
17. now put the pan on heat and add corn flour with water
18. when gravy becomes thicker then put off the gas
19. now mix extra fried onion and cover the lid for 1 min
20. ready to serve with hot rice

 Serves: 4-5

Kochur Shak Diya Ilish Macher Matha

Kochur shak Diya Ilish macher matha[Indian / Bengali]

Introduction: Hislha Fish prepared with shak (taro stem). One of the most enjoyed Bengali Dishes of all time.You can cook the shak with fried prawn in the same way.

Ingredients:

• Kochur shak peeled, cut, and washed 1 kg [taro stem]
• Hilsa fish's head, tail, and some small pieces fried with salt and turmeric
• Bengal gram  1/2 cup soaked in water [red gram]
• Cumin seeds & coriander seeds roasted & grinded 2 tbsp
• Panch foron 1 tsp
• 2 Bay leaves 
• 2 Dry red chilies
• Green chili slitted 2-3 pieces
• 2 tbsp chili flake
• Salt as per taste
• Sugar 1&1/2 tbsp
• 2 tsp turmeric powder
• 1&1/2 tsp cumin powder
• Mustard oil 1/2 cup

    Procedure:

1. heat the pressure pan with 1/2 cup of water
2. add kochur shak &red gram with 1/2 tsp salt & turmeric powder
3. cover the pressure pan with lid
4. after 4-5 whistle open the pressure pan
5. drain the water and mash the shak with serving spoon
6. now heat the oil in a deep wok 
7. add panch foron and bay leaves
8. now add dry red chilies & green chilies
9. add kochur shak, salt and 1&1/2 tsp turmeric powder
10. stir it for 2-3 mins
11. now add cumin powder, chili flakes, and 1 tbsp roasted masala
12. stir the shak in an order for 5 mins
13. now add fried fish pieces , sugar and 1 tbsp roasted masala
14. and mix them carefully 
15. cook for 5-7 mins on low flame and cover the wok
16. ready to serve kochur shak with steamed rice

Serves: 4-5

Pheni Paratha

Pheni Paratha [Pakistani]

Introduction:  Paratha which looks as if it is made winding threads. Multi layered flaky flat bread.

Ingredients:

• 3 cup all purpose flour
• 3 tbsp wheat flour
• 1 tsp salt
• 1& 1/2 tsp sugar
• 1/4 cup unsalted butter
• 1/4 cup ghee
• 1/2 cup sunflower oil
• 1/2 cup extra flour for dusting
• 1 cup lukewarm water

  Procedure:

1. take a bowl and put into flour and wheat flour
2. add salt, sugar,and 1 tbsp ghee & butter[ mixed]
3. add lukewarm water slowly and make a soft dough
4. cover the dough with a kitchen towel 
5. rest the dough for 1 hour
6. cut the dough equally 5 pieces
7. mixed ghee &butter then coat all doughs and cover again
8. after 15 mins roll each dough like a thin roti
9. brush each roti with ghee-butter and dust flour over the roti
10. and cut the roti thing string with pizza cutter 
11. after cutting again brush ghee-butter and dust flour
12. overlap the roti on cutted side slowly
13. twist these strings together hold both edges
14. and make a dough again like a knot 
15. now let these knot doughs rest for 5 mins
16. roll each dough like a teak paratha
17. fry the paratha  with oil
18. after frying roll the paratha again with roller pin to loose it's ribbon
19. now pheni paratha is ready to serve

  Serves: 3-4