Veg- Pyaaj Koli Bhaja

Ingredients
Spring Onions-1 bundle
Diced Potatoes-1big
Diced Tomatoes-1big
Half Brinjal diced-big
Diced Bell peppers-half
Whole red chilli-2
Paanch Phoran-1/4 spoon
Snap peas-5, cut into small pieces
Cumin powder-1/4th spoon
Turmeric powder-pinch
Red Chilli powder-to taste
White oil/mustard oil
salt and sugar to taste

Method
1-Cut and wash all the vegetables and then drain the excess water.
2-Put some oil in a pan and then put Paanch Phoron and whole red chilli in that oil for tempering.
3-Then add all the cut vegetables and mix it well.
4-Now add turmeric powder,chilli powder,cumin powder,salt and sugar.Saute it for few min in low flame and then cover and cook.
5-Once the vegetables are cooked remove the cover and fry the vegetables in medium flame till dry.
6-Serve hot with rice or rotis.

MUTTON GHUGNI

MUTTON GHUGNI
First method.
Preparation of Keema.
Minced meat or keema(chicken or mutton)
First take any type of oil in a nonstick pan and put sliced onions and saute it till it is golden brown.Now add ginger and garlic
paste and saute for for some time.Now add the keema and little salt and fry till it is half done.Now add Kashmiri red chilli powder
,green chillis,garam masala powder and mix it well with the keema and fry till oil separates.Add mutton stock in the keema and boil it
well till the gravy is thick.If it is a mutton keema boil it before but for chicken keema you can use directly.

Second preparation
Soak the yellow dal overnight and next day pressure cook it till the dal is soft.Use soda and salt to make it soft.Now put little oil in another pan
in other pan and add bayleaves and Whole cumin and whole red chilli for tempering.Add the yellow dal in that and bring to boil.Then add the cooked keema
and boil it more till it is done.Garnish with Coriander leaves,fried coconut pieces and shredded onions.

Veg dish-Mocha Ghonto(Banana Flower)

Ingredients
Banana Flower-Chopped and Boiled in water and mashed well
Potatoes cut in small cubes-1
Whole cumin seeds-few
Fennel seeds-few
Half spoon ghee and Half spoon white/mustard oil
Turmeric powder-1/4 teaspoon
Green chilli-3 slit
Whole red chilli-2
Salt and sugar
Cumin powder-1/4th teaspoon
Garam masala powder-pinch
Bay leaves-2
Grated coconut-4 spoon

Method
1-Take a pan and put ghee and oil together.
2-Put bay leaves,whole chilli,cumin seeds,fennel seeds for tempering.
3-Put the cubed potatoes first,fry for a min and add boiled and mashed banana flower.
4-Mix it well and add cumin powder,turmeric powder,slit chilli,salt sugar,garam masala powder and fry the mashed banana flower.
5-Now add grated coconut and coat it well with the banana flower and keep frying in medium flame till the water has dried.
6-Once the mashed banana(mocha) has left sides,mocha Ghonto is done.

Fish Chop

 Ingredients for Filling

Boneless Fish(Bhetki/Bheti)-one fillet
Chopped onions-1
Chopped garlic-1 spoon
Chopped Ginger-Half spoon
Green Chilli-3chopped)Optional)
Coriander Leaves-1/4th bunch Chopped
Red chilli powder-to taste
Pepper Powder-To taste
Salt and pinch of sugar-To taste

For outer coating
Boiled Potatoes-8 mashed
Roasted Spices powder-1 and 1/2 tp( whole cumin,coriander and garam masala powder in equal amount)
White oil-For sauteing and deep frying
Breadcrumbs-as per need
Eggs-2
salt


Method
1-Boil potatoes and mash it well.
2-Put roasted spice powder,salt and Mix it well and saute with little oil in a non stick pan and keep aside.
3-Parboil for 4 min and put it in a grater.Now in a pan add  2tp white oil and add garlic chopped
,ginger chopped coriander,salt,,green chillie,red chilli powder and mashed fish and saute it for 3 to 4 min and take out.Cool it.
4-.Now take small portions of potatoes and put the fish mixture in the middle and seal it.
5-Beat 2 eggs with little salt.
6- Dip it in egg batter and roll in breadcrumbs and deep fry.
Serve with sauce or kasundi

Recipe by Dimple Chakraborty
Inspiration from baba and maa.

Veg Dish-Veg fry

Ingredients
Potatoes cut into cubes-4
Cauliflower cut into small pieces-half
Whole cumin-1/4
Whole Dhania -1/4
Turmeric powder-1/4 spoon
Red chilli powder-half spoon
Coriander powder-1 spoon
Slit green chilli-4
Coriander leaves(chopped)
Salt and sugar to taste
Mustard oil preferable but can use white oil too

Method
1-Heat oil in a non stick pan and add whole cumin and dhania seeds.
2-Once the seeds crackle put the cauliflower and the potatoes and salt and mix it well and fry for few min.
3-Now add turmeric powder,red chilli powder,dhania powder,sprinkle some water and saute for few min.
4-Add green chilli and cover and cook till the vegetables are cooked and oil comes out.Cook in slow flame.
5-Lastly garnish with chopped coriander leaves.
6-Serve hot with roti,puri or paratha.

Spicy Prawns

SPICY PRAWNS

Ingredients
Tiger prawns-8 pieces
Onions(Finely chopped)-1 big
Garlic (finely chopped)-6 cloves
Ginger(Finely Chopped)-half spoon

1. Chopped Green chillies-4
2. Chopped capsicum-half
3. Tomato puree-3 spoon
4. White oil for cooking and frying
5. Salt and sugar
6. Red Chilli powder-to taste
7. Haldi powder-pinch
8. Lemon juice-1
9. Oyster sauce-2 spoons
10. Soya sauce-1 spoon
11. Coriander leaves for garnish

Method
1-Marinate the prawns with lemon juice,salt,oyster sauce,red chilli powder.Mix it well and fry in a pan in 3 spoons of white oil.
2-In the same pan put some more oil and put chopped ginger and garlic first.Saute it for few seconds and add chopped onion and fry it well.
3-Now add tomato puree,oyster sauce, soya sauce,salt ,sugar,red chilli powder,lemon juice,turmeric powder.Saute it till it leaves oil.
4-Now add chopped green chillis,capsicum and saute again.
5-Now add very little water and once it starts to boil add the prawns,cover and cook till the gravy is thick.
6-Garnish with coriander leaves.

Recipe by Dimple

Breakfast- Aloo Dum with Luchi-

Aloo Dum
Boiled Potatoes-500 gm
Tomatoes-I big chopped
Garam masala powder-1 spoon
Turmeric
Red chilli powder-To taste
Salt ,Sugar-To taste
Coriander powder -1 spoon
Green peas(optional)
Onion chopped-3 big,
Ginger and garlic paste-1 spoon
 Chopped Tomatoes-2
Coriander leaves

Method
 1-Boil 500gm of small size potatoes with little salt.Drain and keep.
2-Take mustard oil or white oil and add whole garam masala and fry the onions till brown.
3-Add chopped tomatoes and fry more for few min
4-Then add ginger and garlic paste and saute for more time
5-.Then add turmeric,red chilli powder,Coriander powder,garam masala powder,the peas ,salt and sugar and keep on frying till the oil separates.
6-At last add boiled potatoes and mix well with the masalas and the add luke warm water and cook till the gravy is thick
7-Garnish with chopped coriander leaves.

Dessert-Sooji ar Khejur Gur er Barfi

Ingredient
Sooji-2 cups
Sugar-2 cups
Palm Jaggery-half cup(date palm)
Milk-2 cups
Water-1 cup
Ghee-2 big spoons
Raisins-few

Method
1-First take a pan and dry roast the Sooji till it turns light brown.
2-Add ghee and fry with the Sooji and add milk and water.
3-Once the Sooji starts to boil add sugar,raisins
4-Keep on stirring till the Sooji is semi thick.
5-Now add  small pieces of Palm Jaggery and mix well with Sooji and the Sooji is done when it leaves the sides.
6-Grease a plate with ghee and pour the Sooji and spread it thick.Leave it to cool.
7-Now cut into different shapes and decorate it and store in a fridge.
Recipe by Dimple

Egg Dish-Kosha Dim( Egg Gravy)

Ingredients
Boiled Eggs-6
Chopped onions-3 big
Ginger and garlic paste 1/4th spoon
Chopped tomatoes-1 big
Red chilli powder-according to taste
Turmeric powder-1/2 spoon
Garam masala powder-1/4tea spoon
Flour-half cup for batter
salt and sugar to taste.
Mustard or white oil for cooking

Method
1-First take a pan and heat 4 spoons of mustard oil.
2-Fry the coated egg(batter made of flour,salt,turmeric powder,water)in the oil.Keep aside.
3-Now in the same oil put chopped onions,fry till golden brown.
4-Add chopped tomatoes till it leaves oil.
5-Now add ginger and garlic paste and saute it for few min till the raw smell is gone.
6-Now add turmeric powder,salt,sugar,red chilli powder,garam masala powder and sprinkle water and cook the masalas till the it leaves oil.
7-Now add water and bring it to boil and make the gravy semi thick.
8-Add the sliced fried eggs and cook in low heat for few min.
9-Serve hot with rice or roti.
Note:_Oil and chilli add according to taste and preference.
Slice the boiled egg first and then coat in the batter and fry.
 

Hot and Tangy dry chicken)Chinese)

Chicken boneless(cut into small pieces)-500 gm
Onion diced-2 big
Garlic chopped Finely-10 cloves
Red,green and yellow bell peppers diced-half pepper each
Green chillis finely chopped-5
Red chilli powder-to taste
Tomatoes diced-half big one
Lemon half-juice
Ajinamoto-optional
Flour-as per need
Cornflour-as per need
Egg 1
Soya sauce-2 spoons
Hot and sweet tomato ketcup-3 big spoons
Pepper powder-as per need
Salt and Sugar to taste
White oil-For deep frying and later sauting
Chopped spring onions
Whole red chilli broken-4

Method
1-Marinate the chicken with salt,lemon juice,pepper powder,red chilli powder,flour and cornflour.Mix it well and deep fry and keep it aside.
2-Take the same oil 4 spoons in a wok or kadai and add chopped garlic and broken whole red chilli.
3-After few seconds add diced onions and all the bell peppers and sugar and fry it on high flame for few min.
4-Add tomato ketchup,soya sauce,salt,diced tomatoes,red chilli powder,chopped green chilli,ajinamoto and saute it in high flame and then add the fried chicken pieces and saute. 
5-Garnish with spring onions and serve hot.

Spicy Pomfret-Fish

Ingredients
Pomfret-2
Finely chopped onions-1 big size
Finely chopped garlic-6 big cloves
Lemon-1 big
Red Chilli powder-half spoon
Kashmiri powder-half spoon
Green chilli paste-half spoon
Salt-to taste
Chopped spring onions-half bunch
Mustard oil-as per need
Oyester sauce-1 spoon
Flour-half spoon
Tomato puree
Method
1-Marinate the fish with red chilli powder,lemon juice,salt and Oyester sauce,flour and keep for 15 min.
2-Fry the fish in mustard oil and keep aside.(you can use white oil instead)
3-In the same oil put chopped garlic and saute for few seconds and add chopped  onions.Fry in high heat for few min.
4-Now add tomato puree,red chilli powder,kashmiri powder,salt,green chilli paste and saute in high heat.Add a spoon of water.
5-Now add the fried fish.After couple of min turn over the fish and leave for min in medium heat.
6-Now add little water and cover and cook for few min.You can even grill it in micro oven for 5 min.
7-Lastly add chopped spring onion as a garnish.

Non Veg-Mutton Biryani

Ingredients for the rice
Basmati Rice(Any Brand)-4 cups
Whole garam masala-according to need
Ghee-4 big spoon
salt to taste
bayleaves-4
Big Cardamom-4

Method to make the rice
1-Soak the rice for atleast 30 min
2-Boil water in a pan or handi with salt,ghee,bayleaves,garam masala and big cardamom.
3-Once the water starts to boil add the rice and cook it till the rice is half done.
4-Take out the garam masala,bayleaves,big cardamom from water and drain the water and keep the rice in a open area so that the rice cools a bit.

Ingredients 2 for mutton
Mutton with fat-500gm
Curd-1 cup
Onions sliced-4 big
Ginger and garlic paste-1 spoon
Garam masala powder-half spoon
Ghee and white oil-half cup
Javitri,Jaiphal and Kababchini powder-1/4 spoon
Red chilli powder-to taste
Coriander powder-2 spoons
Coriander leaves-1 bunch(optional)
Mint leaaves-6 leaves(optional)
Salt

Method
1-Marinate the mutton with curd and garam masala powder and little oil for 30 min.
2-Now add oil and ghee in a pan.
3-Add sliced onions and fry until golden brown.
4-Add ginger and garlic paste and saute till the raw smell is gone.
5-Now add the marinated mutton and saute with the onion,ginger and garlic paste.
6-Add red chilli powder,salt,coriander powder and little water and cook the mutton with the masala till it leaves oil.
7-Pressure cook the mutton and open once the pressure cooker is cool.
8-Dry the excess water.

Now the  layering of rice and the mutton
1-Grease the bottom of a handi with ghee or white oil.
2-Now add the rice and layer it well.
3-Now add mutton on the rice layer with gravy.Sprinkle some chopped coriander and mint leaves.
4-Again layer with rice and repeat the process 3.
5-Last layer put rice and potatoes(Boiled and fried).This is optional.
6-Now sprinkle chopped coriander,mint leaves,javitri,jaiphal and kababchini powder. Pour Saffron soaked in milk(half cup) on top and kesar drops.Seal the lid with foil and cook in low heat for atleast 30 min.
7-Serve with Raita.

Khichuri with fried egg and grilled fish-Non veg

Ingredients
Gobindo bhog rice or any other rice(gobindobhog has nice aroma)-2 cups
Moong Dal-half cup(lentil)
Masoor Dal (Lentil)-half cup
Turmeric-As per need
Whole Red chilli-5
Cumin seeds-half teaspoon
Crushed ginger-half spoon
Bay leaves-3
Green chillis-5
Cumin powder-1 spoon
Ghee
White oil
Salt and sugar to taste
Garam masala powder

Method

1- First boil rice,lentils together in water with salt,turmeric powder.,diced potatoes,cauliflowers,green peas.
2-In a pan put ghee and white oil together.
3-Now add bay leaves,cumin seeds to temper.
4-Add red whole chilies ,ginger,turmeric,cumin powder and garam masala powder and add till water and saute.
5 -Now add the above sauted masala to the rice cooked with lentil ,mix it and cover and keep.

Ingredients for Grilled fish
Boneless fish like bhetki or basa-1 fillet
Turmeric powder
salt
Flour
Lemon juice-half
Red Chili powder
Ginger paste-half teaspoon
Garlic paste-half teaspoon
White oil or olive oil
Method
1- Marinate the fish fillet with lemon juice,salt,red chilli powder,ginger and garlic paste and keep for 10 min.
2-Now put flour on both sides.
3-Grease a grill pan and shallow fry it on both sides and serve.

Same way make the fried egg.
Serve hot with khichuri.

Chutney-Khatta Mitha Plum Chutney

Ingredients
Plum-10 to 12
Sugar-1 and half cup
Water-2 cups
Saffron-Pinch
Lemon-half
Mustard seeds for tempering-few
Whole Red Chilli-2

Method
1 Peal the skin of plums and keep.
2 Boil sugar and water together and once the the syrup starts to reduce add the plums and cook more till the plums are little soft.
3 Add lemon juice and saffron.
4 You can temper the chutney or leave without it too.
5 In a separate pan add one spoon of white oil.
6 Then add mustard seeds and whole red chilli for tempering.Add this back to the chutney and cool in a fridge and serve.

Strawberry Jugalbandi

Add caption

Strawberry Jugalbandi
This name is little unique but I gave the name jugal bandi as icecream and strawberry crystal jellies are blended together.This is a easy dessert which anybody can prepare without much pain and kids are sure to love these.

Strawberry Jelly Crystals packet-1
Strawberry ice cream (Homemade or ready made)

Method
1 Bring one cup water to boil.
2 Cut and pour the strawberry crystals and mix it well.Keep it aside and let it cool.
3 Now take scoops of strawberry ice cream and put in a mixer or blender.
4 Now pour the strawberry jelly too in the mixer and blend it together.
5 Pour in glasses or any cups and put it in the freezer.
6 Decorate and serve.

Rui Macher Jhol with Potaoes and Coriander leaves-Fish

Ingredients
Ruhu Fish-500 gm
Potatoes-1 big one sliced
Cumin seeds-few
Cumin powder-1 spoon
Turmeric powder-half spoon
Red chilli powder-to taste
salt-to taste
Mustard oil-For frying the fish and cooking
Coriander leaves-chopped

Method.
1 First marinate the fish with turmeric powder and salt and fry the fish in mustard oil.It will be a shallow fry and fried well.Keep aside.
2 In the same kadai pour little more mustard oil and put cumin seeds for tempering.
3 Then add cumin powder,turmeric powder,red chilli powder and little water to saute the masala.Saute it well till the masalas leave oil.
4 Add salt and the potatoes.Mix it well with the masala and fry for some time.Then add water and bring it to boil.
5 Now add the fish and cook for some more time till the potatoes are cooked and the fish is soft.
6 Garnish with fresh coriander leaves.
7 Serve the dish with hot steamed rice.

Keema Rice in Micro Oven

First is the preparation of Keema Rice
Ingredients-
Keema-300gm(mutton)
Rice-1 cup(Basmati)
Ghee-4 big spoons
Red chilli powder-1and1/2 spoon
Garam masala powder-1 spoon
Javitri and Jaiphal powder-1/2 spoon
Turmeric powder-1 spoon
Bayleaves-2
Whole garam masala
Salt and sugar to taste
Chopped onions-2 big
Garlic and ginger paste-1 spoon
Coriander powder-1 spoon
chopped tomatoes-1 big
Kewra water-few drops

Method
1 First prepare the keema and then the rice.
2 Take a bowl and put 3 spoons of ghee,bayleaves and whole garam masala.
put in micro mode and cook for 3 min.
3 Now add chopped onions and fry for 3 more min or till golden brown.
4 Now add ginger and garlic paste and the chopped tomatoes and put in the micro oven for another 3 min.
5 Then add red chilli powder,turmeric powder,coriander powder,garam masala powder,salt,and saute
 further.
6 Once it starts to leave oil add the mutton keema and mix it well and cook for 5 min.
7 Then add the basmati rice coated with ghee,salt,sugar and mix it well with the keema and fry in micro oven for 4 min.
8 Then add water,javitri,jaiphal powder and little kewra water.Cook for 7 min till the rice is cooked along with the keema.

Note-Times can be different for different ovens.Kewra water is optional.You can avoid also.
Recipe By Dimple

Mutton Rangili-Non Veg

Mutton Rangili
Ingredients
Mutton 500 gm
Onion-6 big ones(Chopped)
Ginger and garlic paste-2 full spoons
curd-half cup
Coriander powder-2 spoons
garam masala powder-1 spoon
red chilli powder-1 spoon
kashmiri red chilli powder-1/2 spoon
whole garam masala-few
bayleaf -2
green capsicum sliced-half
mustard oil/white oil
tomatoes sliced-half
turmeric powder-half
Method
First marinate the mutton with curd and oil and keep aside.
1 Add half cup oil in a pan and add bayleaf and whole garam masala once the oil is hot.
2 After tempering add sliced onions and fry till golden brown.
3 Then add ginger and garlic paste and fry it well till raw smell is gone.
4 Now add the marinated mutton and nicely fry it with onion and ginger and garlic.
5 Now add turmeric powder,coriander powder,chilli powder,kashmiri red chilli powder,garam masala powder and little bit of water.
6 Coat nicely with mutton and saute till the masalas are cooked and well coated with the mutton.Now add salt and pinch of sugar to taste.
7 Once the mutton leaves oil,put it in the pressure cooker and put one cup water and pressure cook it for 2 whistles.
8 Now remove the lid and make the gravy semi thick.

9 In another pan put 2 spoons of oil and lightly saute the capsicum and tomatoes with pinch of salt and pepper and garnish on top of the mutton after serving in a bowl.

Khejur gur er payesh

Ingredients
Rice-(Gobindo Bhog)-1 cup
Sugar-2 cups(to taste)
Date palm Jaggery-To taste
Choco chips-few
Batasha-5
Full cream milk-3 cups

Method
1 Boil milk in a pan till it is semi thick.
2 Now put the soaked rice in the milk and cook the rice in the milk.
3 Once the rice is cooked add sugar and batasha and cook.
4 At last put the date palm jaggery(khejur gur).Be careful as it might split.Lower the flame.
5 Garnish with choco chips.

Malpuas with Strawberry Relish

Ingredients to make the Malpuas
Flour-200 gm
Milk-To make semi batter
Fennel seeds-1 spoon
Sooji-20 gm
Baking Soda-1/2 tp
White oil and ghee-to fry
Method
Make a batter with flour,milk,fennel seeds,sooji and the batter should be semi thick.
Then heat ghee and oil in a pan and fry the malpuas one by one.Keep it aside.

Ingredients to make the Sugar syrup
Boil sugar and water together and make it semi thick.Add Saffron for the aroma.
Dip the malpuas one by one on the hot syrup and keep it for few min and the drain it out and keep in a bowl.

For the Strawberry Relish
Chop strawberries and put it in a pan.Add sugar according to taste and keep stirring till the strawberry and sugar melts and is semi thick.You can also store for few days.
Put the relish in between the malpuas and serve.
The taste of Sweet Malpuas goes very well with the sweet and sour Strawberry relish.

Strawberry Shake-Drinks

Strawberry Shake
Ingredients
Strawberries
Strawberry Ice-Cream-Ready made one or can make at home
Sugar
Milk-According to need

Method
1)Cut the strawberries into small cubes.
2)Scoop out ice cream.
3)Put these in a mixer,put sugar according to taste and milk to make it liquid y.
4)Mix it in a mixer till the strawberries are crushed and mixed well with the ice cream.
5)Pour in a glass and garnish with fresh strawberries.
Recipe by Dimple

Pakoras made of Pumpkin Flower-Veg

Ingredients
Pumpkin Flower-clean it
Besan/wheat
Turmeric powder-pinch
Chilli Powder-To taste
Salt and pinch of sugar-To taste
Rice Flour
white

Method
Clean the flower.Make a batter with besan or wheat.Then put little rice flour,turmeric powder,chilli powder,salt and sugar and little white oil.Now pour little water and make a semi thick batter.Heat oil in a pan and deep fry the pakoras and drain it in a paper towel.

Methi Aloo-Veg Dish

Methi Aloo
Methi with Brinjal
Ingredients
Methi Saag-1 bunch(chopped)
Brinjal 1-small dices
Whole red chilli-3
Turmeric powder-pinch
salt to taste
Red chilli powder-to taste
Garlic crushed-3
Oil Mustard preferable

Method
First fry the diced brinjals with little salt and keep aside.
In the same oil put crushed garlic and whole red chilli and after it splutters put the chopped methi leaves,turmeric powder and red chilli powder.Fry the leaves and once the leaves starts to become soft add the brinjals and cook till the leaves are soft and ready to eat.
Eat with hot steamed rice.

Yummy Fish-Non Veg Dish

Yummy Fish
Ingredients
Boneless Fish-Cut into cubes
Diced capsicum
Diced Onions
Chopped Green chillis
White oil
Salt and sugar
Hot and sweet tomato sauce
Soya sauce
Lemon Juice
Ajinamoto
Chopped garlic
Cornflour
Maida
Red chilli powder
Chilli oil

Method
1 Marinate the fish with maida,cornflour,salt,soya sauce,oil,little water,chilli powder.
2 Fry the marinated fish in deep oil and drain out and keep.
3 Remove the excess oil and now keep 2 tbsp of oil in the pan.
4 Put the chopped garlic first and saute for few sec.
5 Then add diced onions,diced capsicum,soya sauce,tomato sauce, red chilli powder sugar ,salt,ajinamoto and suate them in high flame.The vegetables should be crunchy.
6 Then add the fried fish,lemon juice and toss it.
7 The dish is ready.You can eat it as snacks,eat it with garlic noodles,fried rice.Enjoy :)

Methi

Methi with Brinjal
Ingredients
Methi Saag-1 bunch(chopped)
Brinjal 1-small dices
Whole red chilli-3
Turmeric powder-pinch
salt to taste
Red chilli powder-to taste
Garlic crushed-3
Oil Mustard preferable

Method
First fry the diced brinjals with little salt and keep aside.
In the same oil put crushed garlic and whole red chilli and after it splutters put the chopped methi leaves,turmeric powder and red chilli powder.Fry the leaves and once the leaves starts to become soft add the brinjals and cook till the leaves are soft and ready to eat.
Eat with hot steamed rice.

Koftas made of Green bananas

Koftas Made with Green Bananas
Ingredients
Green Bananas-2 cut into halves
Potatoes-2 cut into half
Tomatoes-1 chopped
Whole garam masala
Turmeric powder
Chilli powder
Salt and sugar to taste
Cumin powder-1 spoon
Coriander powder-1 spoon
White oil
Ghee-1 spoon
Bayleaf-1
Ginger paste-half spoon
Flour-per need

Method
1-First boil the potatoes and green bananas in a pressure cooker.
Then mash them together and mix flour,salt,turmeric powder(pinch),chilli powder(half spoon) .Mix it well and make small balls.Then fry them in deep oil till brown and keep aside.
2-Now take same oil(2 spoons)and put whole garam masala and bayleaf.After few seconds put Ginger paste and tomatoes and saute them in medium flame till the tomatoes are soft.Now add the dry masalas like turmeric,red chilli powder,cumin powder,coriander powder,salt and sugar and little water and fry the masalas.Once the masalas leave oil add warm water.Then add the koftas after the water starts to boil and semi thick.Simmer for few min and add ghee and serve hot with rice.

My Kitchen and My Recipes: Tel BegunIngredientsBrinjal-Cut into circles whi...

My Kitchen and My Recipes: Tel Begun
Ingredients
Brinjal-Cut into circles whi...: Tel Begun Ingredients Brinjal-Cut into circles which should be medium width Khuskhus(posto)paste-5 big spoons Sarso(white mustard)pas...

Tel Begun(Brinjal)

Tel Begun
Ingredients
Brinjal-Cut into circles which should be medium width
Khuskhus(posto)paste-5 big spoons
Sarso(white mustard)paste-2spoons(big)
Salt and sugar
Turmeric powder
Green chilli-3
Paanch Phoron(methi,sauf,jeera,kalongi,sarso seedsin equal amount)-half small spoon for tempering
Mustard oil preferred//white oil

Method
Make a paste of khuskhus,sarso,green chillis,salt in a mixer and keep
Marinate the brinjals with pinch of salt and pinch of turmeric and fry it in mustard oil and drain and keep aside.
In the same oil add paanch phoron for tempering and then add the sarso and khuskhus paste and mix it with little water.Add pinch of turmeric,salt and sugar to taste and saute it till it leaves oil.Then add the fried brinjal and cover and cook it in low flame for 5 min.Turn the Brinjals carefully in the middle.No need for garnish.Eat with hot rice ot hot rotis.