CHESSY VEG MOMOS

CHEESY VEG MOMOS WITH VEG SOUP
Ingredients for dough
Flour-4 bowls
Baking powder-2 pinches
Curd-4 spoons
Water
White oil
Salt and sugar to taste
For Momo Filling
White wine-3 spoons
Pepper powder-1 spoon
Amul Mozorealla cheese-half cup
Amul cheddar cheese-half cup
Cabbage finely chopped-1 cup
Carrot-1/3 cup
Spring onions-2 spoons
onions chopped-1
Garlic chopped -3 cloves
Green chillis-4 chopped
Salt to taste

Method
1-Make a soft dough for the momos mixing together Flour,sugar,salt,baking powder,
curd,oil and water.
2-For the filling of the momo mix together chopped cabbage,spring onions,
carrots,green chilli,onions,garlic,pepper powder,white wine,pepper powder ,salt and cheddar and
mozzarella cheese.
3-Make a small circle and fill the mixture in the middle and close it pinching it from all
sides.
4-Now grease the momo steamer pot and place on it.Close the lid and steam for 20 min.

DIMPLE"S RECIPES: MUTTON HARIYALI

DIMPLE"S RECIPES: MUTTON HARIYALI: MUTTON HARIYALI 500GM MUTTON PIECES,ONION SLICED,1SPOON GINGER,GARLIC PASTE EACH,GARAM MASALA POWDER,WHOLE GARAM MASALA,1 BUNCH CORIANDER ...

PRAWN AND CAULIFLOWER MASALA

Ingredients
Prawns- 500gm,
Onion 1 big-Sliced
Ginger and Garlic paste -1 spoon
Small cauliflower-Small cuts
Tomato puree-3 spoons
Red chilli powder-half spoon
Whole green chilli-4
Cumin powder -1 spoon
Turmeric powder-half spoon
Garam masala powder-Half spoon
White oil-For frying and cooking
Salt.
Method
1-Fry the prawns with little salt and turmeric powder in white oil lightly.
2-Fry the cauliflower with little salt and turmeric powder and keep aside.
3-Now add chopped onion and fry till golden brown.
4-Now add garlic and ginger paste.Saute for few min and add tomato puree,cumin powder,salt,garam masala powder,turmeric powder and fry the masalas well in low flame.
5-Once the oil starts to leave the sides,add prawns and cauliflower and mix it well and add enough water to cook the vegetable and prawns.
6-At last add whole green chillies and serve hot with rice.

Chilli Chicken

Sharing my family favourite chilli chicken recipe which is very easy to make.Preparation time is more but cooking time is just 10 min.Use thigh pieces of chicken for better taste and texture.

If you have a wok it is then much better.You can easily toss.Vegetables should be same in size for even cooking.

serves-6 people

Prep time- 15 min

cooking time 15 min including deep frying 

Boneless chicken cubes-500 gm
Onion Diced-2
Ginger chopped-1 tp
Garlic Chopped-2 tp
Green chillis sliced-7
Bell Peppers diced-Red and Green (half Each)
Soya sauce-2 tbsp
Vinegar-1 tbsp
Sugar- 1tp
salt to taste
Ajinamoto(optional)
Cornflour -3tbsp
Maida-1tbsp
White Oil for frying and cooking
Black Pepper-2tp
Red chilli paste-to taste(1/2tp)
Tomato Ketchup-3 tbsp
Green chilli sauce-1 tbsp
Egg-1
Spring onion chopped-half bunch

Method
1) Make a batter of cornflour,maida,salt,1 black pepper powder,egg,salt and water.Dip the chicken pieces deep fry.Drain the excess oil and keep the fried chicken aside.

2 )In a wok take 1tbsp of the same oil used for frying and first add ginger,garlic and saute for few seconds.

3) Now add Diced onions,bell peppers,sliced chillis,sugar and saute in high flame for a min.

4)Now add  tomato ketchup,soya sauce,red chilli paste,salt,vinegar,pepper powder ,ajinamoto(optional),green chilli sauce and continue to stir.

5)Now add water and bring it to boil.

6) Add fried chicken pieces and continue to cook.Mix 2 tp of cornflour in water and add to the gravy to thicken it,boil it further.

7 Garnish at last with chopped spring onion. 

Note-Serve this hot with noodles or fried rice.

SIMPLE KABABS

SIMPLE KABAS
CHICKEN BREAST PIECES,GINGER PASTE 1 SPOON,GARLIC PASTE 1 SPOON,SALT TO TASTE,CUMIN POWDER,WHITE OIL,GREEN CHILLI PASTE,TURMERIC POWDER,RED CHILLI PASTE,PINCH OF SUGAR.
METHOD
MARINATE THE CHICKEN PIECES WITH ALL THE INGREDIENTS AND KEEP IT IN THE FREEZE FOR 1 HOUR.GREASE THE GRILL PLATE AND ARRANGE THE CHICKEN AND PUT IN THE GRILL RACK OF THE MICRO OVEN AND COOK FOR 7 TO 10 MIN TURNING IN BETWEEN AND POURING BUTTER ON TOP.SERVE HOT WITH SALAD AND GREEN CHUTNEY.

SHAMI KABAB

MUTTON KEEMA 300,ONION SLICED 2,GINGER SLICED ,GARLIC SLICED,GREEN CHLLI SLICED,RED CHILLI POWDER,1 EGG,SATTU 4 SPOONS,WHOLE GARAM MASALA,CUMIN POWDER,GARAM MASALA POWDER,OIL.,GHEE,CORIANDER LEAVES CHOPPED
 METHOD
BOIL THE MUTTON KEEMA IN WATER TILL SOFT.TAKE IT OUT.PUT OIL IN PAN AND ADD SLICED ONION,SLICED GINGER,SLICED GARLIC,GREEN CHILLIS AND SAUTE TILL THE ONION IS BROWN.REMOVE THE WHOLE THING FROM HEAT.PUT BOILED KEEMA,FRIED GINGER,GARLIC,WHOLE GARAM MASLA,GREEN CHILLIS IN MIXER AND MAKE A PASTE.
NOW IN THAT PASTE ADD 4 SPOONS SATTU,SALT TO TASTE,EGG,GARAM MASALA POWDER ,CUMIN POWDER,I SPOON GHEE,PEPPER POWDER,RED CHILLI POWDER AND CHOPPED CORIANDER. MAKE A FINE PASTE.SHAPE EACH INTO FLAT SHAPE WITH LITTLE OIL IN YOUR PALM AND SHALLOW FRY IN PAN TILL BOTH SIDES ARE BROWN AND COOKED.SERVE WITH SALADS.

Muri Ghonto

Muri Ghonto 

Muri means fish head.Fish head is used to make this preparation along with flavoured Gobindobhog rice which is easily available in West Bengal.This preparation is a delicacy.In this dish mainly Rohu or Katla fish head is used.Kaltla taste much better and the fish head has to be big.The bigger the head is,Tastier the dish is.The dish goes very well with hot steamed rice.This is delicacy from Bengal.You can also use fish pieces though mainly fish head is used.

Ingredient

Rohu Or Katla Fish Head and pieces-Half Kg

Ginger paste -1/2spoon

Garlic paste-1/2 spoon

Gobindobhog/Any flavoured Rice-1/2 cup

Tomato-1 big chopped

Onions sliced-1 big

Potato-1 diced

Coriander leaves chopped-half bunch

Red Chilli powder-1 spoon

Cumin powder-1 spoon

Turmeric powder-1/2 spoon

Whole garam masala-few

Bay leaves-2

Garam Masala powder-half spoon

Slit green Chilli-3

Ghee-2 spoons

Mustard oil-Fro frying the fish head and cooking

 Method

1-Fry the fish head in mustard oil and keep aside.

2-In the same oil fry the potatoes and keep aside.

3-Now put bay leaves and whole garam masala in the same oil and temper it.

4-Now add chopped onions and fry till brown.

5-Now add chopped tomatoes and fry for a min.

6-Add ginger and garlic paste and saute till the raw smell is gone.

7-Now add turmeric powder,chilli powder,cumin powder,salt,pinch of sugar with little water and saute till it leaves oil.

8-Now add ghee ,garam masala powder and soaked rice.Mix it well.

9-Add sufficient water to cook the rice.

10-Add fish head and potatoes,slit chillis and cook covered till the muri ghonto is cooked and semi thick.
11-Garnish with coriander leaves.

Recipe by Chef Dimple

GOBHI KASOORI

GOBHI KASOORI
CAULIFLOWER 1 ,POTATO  2,  ONION 2,GINGER HALF SPOON,GARLIC HALF SPOON GREEN CHILLIS 4,2 TOMATOES,OIL,MUSTARD SEEDS,CORIANDER POWDER,TURMERIC POWDER,YOUGURT,SALT
DEEP FRY THE CAULIFLOWER  AND POTAO SEPETATLY . .IN ANOTHER PAN TAKE 1 SPOON OF OIL AND PUT MUSTARD SEEDS FOR TEMPERING.THEN ADD SLICED ONIONS AND COOK TILL GOLDEN BROWN.NOW ADD GINGER GARLIC PASTE AND THE GREEN CHILLIS AND SAUTE WITH THE ONIONS.AFTER THAT ADD TOMATO PUREE AND SAUTE FOR SOME MORE TIME.ADD CORIANDER POWDER,TURMERIC POWDER AND BEATEN CURD AND COOK ON HIGH FLAME.NOW ADD CAULIFLOWER, AND  POTATO ,SALT AND ROASTED KASOORI METHI POWDER.COOK TILL THE GRAVY IS SEMI THICK AND SERVE HOT WITH ROTI  OR RICE.

BADSHAHI PRAWNS

BADSHAHI PRAWNS
TIGER PRAWNS,CURD,ONION PASTE,GINGER PASTE,GARLIC PASTE,KAJU PASTE,WATERMELON SEEDS (CHARMAGAJ)PASTE,SALT,CREAM,GREEN CHILLI PASTE,TURMERIC POWDER,GARAM MASALA POWDER.
MARINATE THE PRAWNS WITH TURMERIC POWDER,SALT AND SHALLOW FRY THEM FOR FEW SECONDS IN A PAN.KEEP ASIDE.
HEAT SOME MORE OIL IN A PAN AND PUT THE SLICED ONIONS AND AFTER BROWNING ADD GINGER AND GARLIC PASTE.SAUTE FOR ATLEAST 5 MIN AND ADD GARAM MASALA POWDER,BEATEN CURD,TURMERIC POWDER,SALT,KAJU AND WATERMELON PASTE ,RED CHILLI POWDER,GREEN CHILLI POWDER AND LITTLE WATER.FRY THE MASALA AND WHEN IT STARTS TO LEAVE OIL ADD THE FRIED PRAWNS AND THE CREAM.COOK FOR 3 MORE MIN AND SERVE HOT.GARNISH WITH GREEN CHILLIS.
.

CHICKEN PASANDA

CHICKEN PASANDA
500 CHICKEN PIECES,300 gm CURD,TOMATO PUREE,1 SOPOON RED CHILLI POWDER,HALF SPOON CORIANDER POWDER,15GM FLAKED ALMOND,TURMERIC POWDER,CINNAMON POWDER,SALT ,OIL,3 FLAKES GARLIC,ROUGHLY CHOOPED CORIANDER LEAVES.2ONIONS SLICED
HEAT OIL IN A PAN AND FRY THE ONION FOR 10 MIN AND ADD CINNAMON POWDER,TURMERIC POWDER,RED CHILLI POWDER,GARLIC,CORIANDER POWDER,,SALT AND SAUTE FOR 5 MORE MIN.THEN ADD CHICKEN AND COOK ON MEDIUM FLAME FOR 10 MIN.ADD CURD TO THE CHICKEN IN LOW FLAME AND LITTLE WATER IF GRAVY IS THICK.COOK FOR SOME MORE TIME .GARNISH WITH FLAKED ALMONDS AND FRESH CORIANDER LEAVES.SERVE WITH RICE.

KABLI CHANA MASALA WITH RAJMA AND TARKA GREEN DAL

KABLI CHANA 2 CUPS,HALF CUP RAJMA,HALF CUP RAJMA DAL,COOKING SODA,SALT,TOMATO 1,WHITE OIL,RED CHILLI POWDER,RED CHILLI WHOLE,GINGER AND GARLIC PASTE 1 SPOON,CUMIN AND CORAINDER POWDER 2SPOONS,HALF SPOON TURMERIC POWDER,GARAM MASALA POWDER 1 SPOON.SLICED ONION2
SOAK THE DALS TOGETHER OVERNIGHT OR MAX 6 HOURS AND THEN BOIL WITH COOKING SODA AND SALT TILL THE DAL IS SOFT.
IN A PAN ADD OIL AND THE CUMIN SEEDS.AFTER TEMPERING ADD SLICED ONIONS AND SAUTE TILL THE ONIONS ARE SOFT.THEN ADD GINGER AND GARLIC PASTE.AND SAUTE TILL THE MASALAS ARE FRIED.NOW ADD TOMATOES AND FRY FOR 3 MIN .THEN ADD CUMIN POWDER,CORIANDER POWDER,GARAM MASALA POWDER,TURMERIC POWDER,RED CHILLI POWDER,SALT AND FRY ALL THE MASALAS  AND THEN ADD THE COOKED DAL AND MIX WELL AND BOIL IT WITH LITTLE WATER OR STOCK OF THE DAL.YOU CAN GARNISH WITH CORIANDER LEAVES.

RED SAUCE CHICKEN SOUP

RED SAUCE CHICKEN SOUP
CHICKEN 300 GM SHREDDED,1 TOMATO,5 RED CHILLI,SALT,SUGAR,GARLIC 4 CLOVES,OIL,CORIANDER LEAVES FOR GARNISH
BOIL THE CHICKEN PIECES WITH SALT AND KEEP THE STOCK FOR THE SOUP.
MAKE A PASTE OF RED CHILLI,GARLIC AND TOMATO AND SAUTE THE PASTE IN ONE SPOON OF OIL.ADD THE CHICKEN PIECES AND SAUTE FOR 3 MIN AND ADD THE CHICKEN STOCK,SUAGR AND SALT AS PER NEEDED.ONCE THE SOUP STARTS TO BOIL IT IS DONE.GARNISH WITH CHOPPED CORIANDER.

HOY CHOY CHICKEN

HOY CHOY CHICKEN
500 GM CHICKEN KEEMA,2BIG ONION CHOPPED1TBSP GINGER CHOPPED,1 TBSP GARLIC  CHOPPED,GREEN CHILLI CHOPPED,HALF CAPSICUM CHOPPED,DARK SOYA SAUCE,SALT,RED CHILLI POWDER 1 TBSP,SUGAR,WHITE OIL,TERIYAKI SAUCE
IN A PAN PUT CHOPPED ONION AND AFTER SAUTING IT FOR FEW SECONDS IN HIGH FLAME ADD CHOPPED GINGER AND GARLIC CHOPPED AND SAUTE FOR FEW MORE SECONDS ADD CHICKEN KEEMA,SALT,SUGAR,RED CHILLI POWDER AND KEEP FRYING TILL THE KEEMA IS ALMOST READY.ADD LITTLE WATER FOR THE KEEMA TO COOK.AT LAST ADD GREEN CHILLI CHOPPED AND CAPSICUM CHOPPED AND SERVE HOT WITH NOODLES OR PLAIN RICE.

FRIED CAULIFLOWER AND POTATOES

BLANCH THE CAULIFLOWER AND POTATO IN WATER BEFORE FRYING.
PUT 1 TABLESPOON OF OIL IN THE PAN AND PUT WHOLE CUMIN FOR TEMPERING.THEN PUT THE BLANCHED VEGETABLES IN THE PAN,ADD LITTLE SALT,TURMERIC,WHOLE GREEN CHILLIS AND SAUTE IN LOW FLAME TILL THE VEGETABLES ARE SOFT.AT LAST PUT OREGANO BEFORE SERVING.

MUTTON HARIYALI

 MUTTON HARIYALI
500GM MUTTON PIECES,ONION SLICED,1SPOON GINGER,GARLIC PASTE EACH,GARAM MASALA POWDER,WHOLE GARAM MASALA,1 BUNCH CORIANDER LEAVES,GREEN CHILLIS,MINT LEAVES-HALF BUNCH,OIL,SALT,SUGAR,CURD.
BOIL THE MUTTON PIECES WITH PINCH OF SALT.MAKE A PASTE OF CORIANDER LEAVES,MINT LEAVES AND GREEN CHILLIS.
IN WHITE OIL PUT 3 SLICED ONIONS,WHOLE GARAM MASALA,BAY LEAVES AND SAUTE TILL BROWN.THEN ADD GINGER AND GARLIC PASTE AND SAUTE FOR MORE TIME.THEN ADD THE MUTTON PIECES AND FRY FOR SOME TIME.THEN ADD THE GARAM MASALA POWDER,SALT,PINCH OF SUGAR,CURD HALF SPOON AND THE GREEN PASTE(CORIANDER,GREEN CHILLIS,AND MINT)AND FRY IN MEDIUM HEAT TILL THE GRAVY IS THICK AND HAS LEFT OIL FROM SIDES.AT LAST PUT CREAM AND SERVE WITH ROTIS OR NAAN.

FISH SHEEKH KEBABS

FISH SHEEKH KEBABS

FISH SHEEKH KEBABS
PRAWNS,BASA OR BHETKI FISH OR ANY BONELESS FISH,GREEN CHILLIS,MINT,CORIANDER LEAVES,SALT,LEMON JUICE,EGGS,GRAM FLOUR OR SATTU
BLACK PEPPER POWDER,GINGER AND GARLIC PASTE
MAKE PASTE WITH ALL THE INGREDIENTS ABOVE LEAVING EGGS.MIX  1
EGG INTO THIS MIXTURE AND MIX IT WELL.PUT THE MIXTURE IN THE FRIDGE FOR AN HOUR COVERED.GREASE MICRO PROOF DISH AND PREHEAT IT IN
GRILL MODE FOR 3 MIN.COVER THE WOODEN STICKS WITH THIS MIXTURE AND PLACE IT ON THE PLATE AND PUT IT BACK ON THE MICROWAVE OVEN.GRILL IT
FOR 5 MIN AND THEN TURN IT AND PLACE IT FOR ANOTHER 5 MIN AND IT IS DONE.SERVE WITH SPICY CHUTNEY OR SAUCE. 
*NOTE-ALL THE INGREDIENTS USED ABOVE YOU CAN ADD ACCORDING TO YOUR TASTE.ONLY MINT WILL BE LESS THAN CORIANDER LEAVES.

Palak Chicken

Palak Chicken 

Ingredients

1. Chicken with bones-1 kilo
2. Palak Chopped-1 bunch
3. Onion Sliced-5
4. Tomato chopped-1
5. Ginger paste -1 tp
6. Garlic Paste-1 tp
7. Green Chilli paste-2 tp
8. Turmeric powder-1 tbsp
9. Pepper powder-2 tp
10. Coriander powder-2 tbsp
11. Salt to taste
12. White oil to cook-3 tbsp
13. Water to cook

Method

• Marinate the chicken with salt to taste,1 tbsp pepper powder,dash of oil for 30 min.Then eithen pan grill it or grill in OTG or Microwave oven for 7 to 10 min.Take out the grilled chicken and cut into small pieces.
• 
  
• Now in a pan add white oil and heat.Then add sliced onions and fry the onions till it is brown.
• 
  
• Then add Ginger,garlic paste and continue to saute till the raw smell is not there of garlic.This will take sometime.
• 
  
• Now add Chopped tomatoes and continue to saute for another 2 to 3 min.
• 
  
• Now add turmeric powder,Green chilli paste,1 tbsp pepper powder,coriander powder and saute it by adding little water till it leaves oil.
• 
  
• Now add chopped Spinach and sliced grilled chicken ,mix it well and add 1 cup of water and cook till the gravy is semi thick and spinach is cooked.
• 
  
• Serve hot with steamed rice,roti,parathas.

Recipe by Chef Dimple

EGG CHOW

TAKE HALF PACKET OF CHOW AND PUT IT IN BOILING WATER WITH SALT ,OIL AND COOK TILL THE NOODLES BECOME SOFT.
HEAT 2 TBSP OF WHITE OIL IN A PAN AND ADD SLICED ONIONS,GINGER,CARROTS,CAPSICUM AND FRY WITH BLACK PEPPER AND PINCH OF SALT IN HIGH HEAT AND ONCE THE VEG BECOMES SOFT ADD THE COOKED CHOW,VINEGAR,TOMATO SAUCE,GREEN CHILLI SAUCE AND MIX WELL WITH THE CHOW AND AFTER STIR FRYING IT IS DONE.GARNISH WITH SCRAMBLED EGGS FROM TOP.

Tamarind Chicken with Brinjal and Papaya-Non veg

Ingredients.
Cut the chicken into small pieces-1 kg
 Slice brinjal-6 thin slices
Papaya sliced-6 pieces
Grated Onion-5 big
Ginger paste-1tbsp
Garlic-1 tbsp
Tamarind pulp- 3 sp
Salt to taste
White oil
Turmeric powder-1 1/2 spoon
Cumin powder-1 tbsp
Coriander powder-1 tbsp
Red chilli powder-1tbsp
Method
1)Heat oil in the pan and add 1/4 cup white oil.Add the papaya and brinjal fry with little salt and keep aside.In the same oil Add the grated onion and saute till it turns brown.
2)Now add ginger and garlic paste and saute till the raw smell is gone.
3)Add the dry masala like cumin powder,coriander powder,red chilli powder,turmeric powder ,tamarind pulp,and saute the masala well with little water to avoid burning.
4)Once the spices are cooked and starts to leave oil add the chicken pieces and fry the chicken with the spices.Once it leaves oil add the vegetables,water(enough) to cover the chicken pieces and cover and cook till the chicken is done.
Serve hot with steamed rice.

JEERA WALI CAULIFLOWER CURRY

JEERA WALI CAULIFLOWER CURRY
CUT THE CAULIFLOWER INTO SMALL SECTIONS,DICE THE POTATOES.CHOP THE TOMATOES.SLICE ONIONS AND MAKE A PASTE OF GINGER AND GARLIC
HEAT MUSTARD OR WHITE OIL IN A PAN AND CAULIFLOWER AND POTATOES,TURMERIC POWDER,SALT AND FRY TILL THE VEG ARE LIGHT GOLDEN BROWN
REMOVE FROM THE PAN AND KEEP ASIDE.NOW ADD SLICED ONIONS IN THE SAME PAN AND FRY TILL GOLDEN BROWN.THEN ADD GINGER AND GARLIC PASTE
AND SAUTE THE MIXTURE TILL IT TURNS COLOUR.THE ADD TOMATOES AND FRY WITH THE ONIONS,GINGER AND GARLIC PASTE TILL IT LEAVES OIL.THEN
ADD CUMIN POWDER,CORIANDER POWDER,RED CHILLI POWDER,TURMERIC POWDER,SALT AND SUATE THE MASALAS TILL IT LEAVES OIL AND THEN ADD
THE VEGETABLES AND MIX WELL WITH THE MASALAS AND POUR SOME WATER AND COOK TILL THE CAULIFLOWER AND POTATOES ARE DONE.

CHOP ONIONS,LITTLE CABBAGE,LITTLE CHOPPED TOMATOES AND THEN ADD MAYONESE,BLACK PEPPER.MIX IT WELL AND KEEP IN THE FRIDGE.YOU CAN EAT AS SALAD OR FILL BETWEEN ROTIS OR BREAD AND EAT IN BREAKFAST OR EVENING SNACK.

BHENDI BHAJI

CUT LADIESFINGER INTO SMALL PIECES .CUT TOMATOES INTO SMALL PIECES.HEAT OIL IN A PAN AND WHOLE CUMIN SEEDS AND AFTER TEMPERING ADD SLICED ONIONS AND TOMATOES.AFTER FRYING FOR FEW MIN AND ADD THE LADIESFINGER,TURMERIC,RED CHILLI POWDER,SALT FRY IN LOW HEAT TILL THE VEGETABLES ARE SOFT.SERVE WITH ROTIS OR PARATHAS.

PARSHE WITH KALONGI

FRY THE PARSE WITH TURMERIC AND SALT IN MUSTARD OIL.TAKE OUT AND KEEP ASIDE.PUT OIL IN PAN AND ADD KALONGI AND GREEN CHILLIS FOR TEMPERING.THEN ADD SLICED ONIONS IN OIL AND SAUTE TILL BROWN AND THEN ADD SLICED TOMATOES.FRY THE MIXTURE TILL IT LEAVES OIL AND THEN ADD RED CHILLI POWDER,TURMERIC POWDER,SALT AND FRY THE MASALAS  AND THEN ADD LITTLE WATER AND BOIL IT FIRST AND THEN SLOWLY ADD THE FISHES AND COOK FOR MORE MIN AND IT IS DONE.

ECHA BHUNA

ECHA BHUNA

TAKE TIGER PRAWNS ,DEVEIN AND KEEP.PUT SALT,LEMON JUICE,RED CHILLI POWDER AND TURMERIC POWDER AND KEEP ASIDE.HEAT MUSTARD OIL IN A PAN AND PUT FINELY CHOPPED GINGER,GARLIC  AND AFTER SAUTING FOR FEW SECONDS AND THEN PUT CHOPPED ONIONS,AND FRY IT WELL AND GREEN CHILLIS CHOPPED AND SAUTE TILL THE ONION COLOUR CHANGES AND THEN ADD CHOPPED TOMATOES AND SAUTE AGAIN FOR FEW SECONDS AND MARINATED PRAWNS ,CUMIN POWDER,CORIANDER POWDER,TURMERIC POWDER,SALT,RED CHILLI POWDER AND LITTLE WATER AND FRY THE MIXTURE TILL IT LEAVES OIL.AT LAST ADD CHOPPED CORIANDER LEAVES AND MORE CHOPPED GREEN CHILLIS AND REMOVE FROM HEAT AND SERVE HOT WITH RICE.

EGG AUR SOYA KI JUGALBANDI

FIRST STEP IS TO MAKE THE EGG CAKES.ADD FLOUR,SALT,BAKING POWDER,TURMERIC POWDER,CHOPPED GREEN CHILLIS  WITH BEATEN EGGS AND POUR IN THE GREASED OVEN PROOF DISH AND MICROWAVE FOR 6 MIN.CUT INTO PIECES AND KEEP ASIDE.
BOIL THE SOYAS AND KEEP ASIDE.
HEAT WHITE OIL IN A PAN AND ADD WHOLE GARAM MASALA,AND PUT THE CHOPPED ONIONS AND FRY TILL BROWN.ADD ONIONS AND FRY FOR SOME TIME TILL IT LEAVES OIL.NOW ADD GINGER GARLIC PASTE IN LITTLE AMOUNT AND FRY THE MIXTURE.PUT SALT ,TURMERIC,RED CHILLI,CUMIN AND CORIANDER POWDER AND LITTLE WATER AND MIX THE MIXTURE WELL AND FRY IT.NIW ADD THE SOYA NUGGETS AND MIX IT WELL AND FRY FOR 3 MIN AND ADD THE CUBED EGG CAKES AND TOSS IT WELL.POUT WARM WATER AND COOK FOR 5 MIN.THE GRAVY WILL BE MEDIUM THICK.

PRAWN MAZEDAR

DEVEIN  THE TIGER PRAWNS AND MIX CORNFLOUR,MAIDA,RED CHILLI POWDER ,GINGER,GARLIC PASTE,PINCH OF TURMERIC,VINEGAR AND DEEP FRY IN WHITE OIL AND SERVE HOT WITH CHUTNEY.

SIMPLE DAHI FISH

MARINADE THE FISH WITH TURMERIC POWDER,SALT,RED CHILLI POWDER AND E TPSP OF WHEAT AND LEAVE IT ASIDE.HEAT OIL(MUSTARD OIL)IN A PAN AND FRY THE FISH TILL BROWN AND TAKE IT OUT.IN THAT OIL ADD WHOLE CARDAMOM SMALL,CLOVE AND PEPPERCORN,BAYLEAVES AND TEMPER IT THEN ADD TOAMTO PASTE AND SAUTE TILL IT IS BROWN AND ADD TOMATOES AND SAUTE TILL THE MIXTURE LEAVES OIL.THEN ADD BEATEN CURD,TURMERIC POWDER,RED CHILLI POWDER,SLIT GREEN CHILLIS,SALT AND MIX IT WELL .SAUTE FOR SOME TIME AND ADD THE FISH AND LITTLE WARM WATER.AS THE GRAVY STARTS TO LEAVE OIL ,IT'S  DONE.COVER FOR SOME TIME AND SERVE WITH RICE.

ROSE CHUTNEY

ROSE CHUTNEY

PAPAYA
SUGAR,CHERRY,
LEMON
GINGER

MAKE LONG SLICES OF PAPAYA AND BLANCH IT IN BOILING WATER AND THROW AWAY THE WATER.PUT HALF TPSP OF GHEE IN A PAN AND ADD CRUSHED GINGER AND ADD THE PAPAYA AND FRY FOR A MIN.IN ANOTHER PAN MAKE A  THICK SYRUP OF SUGAR,WATER,LEMON AND ADD THE PAPAYA TO THE THICK SYRUP. GARNISH WITH CHERRY.MAKE EACH PAPAYA SLICES LIKE A ROSE PETAL.

CHICKEN HARABHARA

CHICKEN PIECES-500gm thigh pieces
SPINACH-1 bunch
ONIONS SLICED-3 big
TOMATO SLICED-1 big
GINGER GARLIC PASTE IN EQUAL AMOUNT-2 teaspoon
RED CHILLI POWDER-1/2teaspoon
GREEN CHILLIS-3
SALT-to taste
SUGAR TO TASTE
WHITE OIL-2 spoon
TURMERIC POWDER-1/2 teaspoon
CUMIN POWDER-1 teaspoon
GARAM MASALA POWDER-1 teaspoon
GHEE-1/2teaspoon

Method
CUT THE CHICKEN INTO MEDIUM PIECES
.BLANCH THE SPINACH AND MAKE A PASTE WITH GREEN CHILLIS.
KEEP ASIDE.
IN A APAN PUT WHITE OIL AND FRY THE SLICED ONIONS TILL BROWN AND ADD GINGER AND GARLIC PASTE AND SAUTE
FOR Some time.
ADD TOMATOES AND SAUTE TILL IT LEAVE OIL.NOW ADD THE CHICKEN PIECES,PINCH OF TURMERIC,RED CHILLI POWDER,GARAM MASALA POWDER,CUMIN POWDER,SALT AND FRY WELL WITH THE CHICKEN.Add little water while sauting the spices.

AFTER THE SPICES ARE FRIED ADD SPINACH AND MIX WELL WITH THE CHICKEN AND COOK IN LOW FLAME.ONCE THE CHICKEN IS TENDER AND HAS LEFT OIL FROM SIDES ADD 2 SPOONS OF GHEE AND SERVE HOT.

CHICKEN HARABHARA

CHICKEN HARABHARA
CHICKEN
SLICED ONION
SLICED TOMATOES
GINGER AND GARLIC PASTE
SALT,RED CHILLI POWDER
CUMIN POWDER
SPINACH
GHEE,GREEN CHILLIS,GARAM MASALA POWDER
TAKE CHICKEN AND CUT INTO MEDIUM  PIECES.BLANCH THE SPINACH AND MAKE A PASTE WITH 2 GREEN CHILLIS.TAKE A NON STICK PAN AND PUT 3 SPOONS OF WHITE OIL.ONCE THE OIL IS HOT ADD THE SLICED ONIONS AND FRY TILL IT IS GOLDEN BROWN.NOW ADD EQUAL QUANTITY OF GINGER AND GARLIC PASTE AND FRY MORE.NOW ADD SLICED TOMATOES AND FRY THE MASALA TILL THE MIXTURE LEAVES OIL FROM SIDES.NOW ADD THE CHICKEN PIECES AND MIX IT WELL AND ADD GARAM MASALA,CUMIN POWDER,RED CHILLI POWDER,SALT AND PINCH OF TURMERIC.FRY FOR 5 MIN IN LOW FLAME AND ADD THE SPINACH PASTE AND MIX WELL WITH THE CHICKEN.COOK IN LOW FLAME TILL THE CHICKEN HAS LEFT OIL.AT LAST ADD 2 SPOONS OF GHEE AND SERVE HOT WITH ROTI.

CHICKEN HARABHARA

CHICKEN HARABHARA

DAL BAHARI

DAL BAHARI
TAKE ANY TYPE OF DALS INCLUDING RAJMA AND SOAK OVERNIGHT.NEXT DAY PRESSURE COOK WITH SALT,TURMERIC POWDER TILL SOFT.

TAKE OIL IN A PAN AND ADD FINELY CHOPPED GARLIC,GINGER,AND AFTER FEW SECONDS ADD SLICED ONIONS.FRY TILL GOLDEN BROWN.THEN ADD SLICED TOMATOES AND FRY TILL THE TOMATOES IS SOFT AND HAS LEFT OIL.ADD CHOPPED GREEN CHILLIS,CURD,RED CHILLI POWDER,TURMERIC POWDER,SALT,PINCH OF SUGAR(OPTIONAL)TARKA MASALA AND LITTLE WATER AND COOK TILL THE MASALA IS READY.NOW ADD THE COOKED DAL AND MIX IT WELL.BRING TO BOIL AND ATLAST GARNISH WITH KASOORI METHI.SERVE HOT WITH ROTIS OR PARATHAS.

SORSE ILLISH-BENGALI WAY

SORSE ILLISH
1)MARINATE THE FISH WITH TURMERIC POWDER,SALT ,LITTLE MUSTARD OIL AND SHALLOW FRY IT LIGHTLY ON BOTH SIDES.KEEP IT ASIDE.
2) M AKE A PASTE OF MUSTARD SEEDS WITH SALT AND GREEN CHILLIS IN A MIXER.
3) ADD MUSTARD OIL IN A PAN AND KALONGI AND SLIT GREEN CHILLIS FOR TEMPERING.
4 )NOW ADD THE MUSTARD PASTE,TURMERIC POWDER  AND LITTLE WATER AND SAUTE IT FOR FEW MIN.ADD WATER AND LITTLE SALT IF NEEDED AND BRING IT TO BOIL.
5 )ONCE THE MIXTURE STARTS TO LEAVE OIL ADD THE FISH AND MORE CHIILIS AND AFTER FEW MIN TAKES IT OUT.SERVE HOT WITH RICE.

NOTE-IF ANY BODY WANTS TO MAKE IT LIGHT YOU CAN STRAIN THE MUSTARD PASTE THROUGH THE STRAINER AND YOU WILL BE LEFT WITH THE MUSTARD WATER LEAVING BEHIND THE SKIN.ITS BETTER IF YOU HAVE STOMACH PROBLEM.

DAL NIHARI

DAL HARIYALI

TAKE TOOR OR MASOOR DAAL AND ADD CHOPPED SPINACH,TURMERIC POWDER,SALT,CHILLI POWDER AND SLICED TOMATOES . PRESSURE COOK THE DAL IN THE PRESSURE COOKER .COOL IT DOWN.TAKE A PAN AND ADD GHEE AND WHITE OIL IN EQUAL QUANTITY AND ADD HING,WHOLE CUMIN ,SLICED RED CHILLI (DRY),TURMERIC AND TEMPER IT AND AFTER TEMPERING, POUR  THE DAL BACK IN THE PAN AND MIX IT WELL AND SERVE HOT WITH RICE OR ROTI.

MORICH MAACH

MORICH MAACH

TAKE ANY BONELESS FISH ,CUT INTO SMALL CUBES AND MARINATE WITH TURMERIC POWDER,SALT AND CHIILI POWDER AND KEEP ASIDE.IN A PAN TAKE MUSTARD OIL AND ADD SLICED ONIONS AND SAUTE IT FOR SOME TIME AND THEN ADD GINGER AND GARLIC CHOPPED.WHEN THE MIXTURE STARTS TO LEAVE OIL ADD SLICED TOMATOES,SLIT GREEN CHILLIS AND SAUTE IT TILL THE TOMATOES BECOME SOFT ADD THE MARINATED FISH AND MIX WELL WITH THE MIXTURE AND FRY IT TILL THE FISH IS FRIED FROM BOTH SIDES.CAREFULLY HANDLE THE FISH SO THAT IT DOESNOT BREAK.ADD LITTLE WATER AND DRY THE WHOLE MIXTURE.BEFORE TAKING IT OUT ADD CORIANDER LEAVES AND LITTLE MORE GREEN CHILLIS.SERVE HOT WITH RICE.

PAPAYA CHICKEN

PAPAYA CHICKEN
CUT CHICKEN IN TO SMALL PIECES.SLICE OT GRATE PAPAYA.SLICE ONIONS,AND GINGER GARLIC PASTE,SPINACH SHREDDED,CORIADER AND PEPPER POWDER,WHOLE GARAM MASALA.

PUT WHITE OIL IN A NON STICK PAN AND BROWN IT.THE ADD GINGER GARLIC PASTE AND SAUTE IT AND ADD SLICED PAPAYA AND SAUTE TILL THE MIXTURE IS BROWN.NOW ADD SPINACH LEAVES IN LESS QUANTITY,CHICKEN PIECES,PEPPER POWDER AND SALT AND SAUTE THE WHOLE THING IN MEDIUM HEAT.ONCE THE CHICKEN LEAVES OIL PUT ONE CUP OF WARM WATER,ONE SPOON BUTTER AND  COVER AND COOK TILL THE CHICKEN IS TENDER AND THE GRAVY IS THICK.

HILSA CURRY

HILSA CURRY

TAKE LITTLE MUSTARD OIL IN A NON STICK PAN AND FRY THE HILSA(MARINATED WITH SALT AND TURMERIC POWDER) ON BOTH SIDES LIGHTLY.KEEP ASIDE.NOW IN THE SAME OIL FRY THE SLICED BRINJALS.KEEP ASIDE.PUT SOME MORE OIL IF NEEDED AND PUT KALONGI SEEDS AND 3TO 4 GREEN CHILLIS FOR TEMPERING.THEN ADD TURMERIC POWDER ,CHILLI POWDER,SALT AND LITTLE WATER AND FRY THE MASALAS WELL.NOW ADD THE BRINJALS AND MIX IT WELL AND PUT ENOUGH WATER TO BOIL THE BRINJALS AND THE FISH.ONCE THE WATER STARTS BOILING ADD THE FISH AND COOK FOR FEW MORE MIN AND SERVE HOT WITH RICE.

FISH EY LAZIZ

FISH EY LAZIZ
Take any boneless fish.Cut it into sqaures and keep aside.Make a paste of Curd,coriander leaves and green chillis,salt ginger,garlic and pour on the fish cubes and marinate it and keep in fridge for 30 min.Make a mixture of cornflour,flour,salt,oil and salt.take out the fish cube,dip it in the mixture and fry it in deep oil and paper dry it.

Steam carrots,potato,cabbage,cauliflower and cool it.Another pan take 3spoons of oil and and saute the veggies with salt,soya sauce,tomato sauce,chilli sauce,pinch of sugar,onion in high flame and after that put the stock mixed in cornflour and make a thick gravy.Arrange the fish cubes in a dish and pour the gravy on top or can mix it with the fish cubes.Can be served with noddles or fried rice.

MIXED VEGETABLE(PAACH MISHALI IN BENGALI)

MIXED VEGETABLE IN BENGALI STYLE

CUT VEGGIES LIKE BRINJAL,POTATO,CAULIFLOWER,CABBAGE,BEANS,TOMATOES IN SAME SIZE.PUT 3 SPOON OF ANY OIL,MUSTARD OIL WILL BE GREAT.FOR TEMPERING PUT PAACH PHORON(5 GOTA MASALAS -CUMIN SEEDS,KALONGI,RADHUNI,METHI SEEDS AND FENNEL SEEDS)IN OIL AND WHOLE RED CHILLIS AND AFTER IT TURNS COLOUR ADD ALL THE VEGETABLE AND MIX IT WELL WITH THE SEEDS AND ADD TURMERIC POWDER,CHILLI POWDER,WHOLE GREEN CHILLIS,CORIANDER POWDER SALT AND PINCH OF SUGAR AND FRY IT WELL.ADD WATER AND SIMMER ,COVER AND COOK TILL THE VEGETABLES ARE COOKED.UNCOVER AND DRY THE VEGETABLES.GARNISH WITH CORIANDER LEAVES.CAN BE EATEN WITH ROTI OR PARATHA.YOU CAN ADD OTHER VEGETABLES ALSO.

Egg palak(Spinach)

Ingredients
Spinach-2 bundles blanched(only the leaves)
Chopped tomatoes-1 big
Red chilli powder-pinch
Green chilli-3
Onions Sliced-2 big
Ginger and garlic paste together-half spoon(equal amount) 
Turmeric paste-pinch
sugar and salt-to taste
Garam masala powder-half spoon
Jeera powder-1/4 spoon
Egg/paneer or can use both-5 and 10 to 12 pieces of paneer(boiled eggs)
White oil/ghee for cooking
Method
1-Take 2 bundles of spinach and blanch it in water till it is soft,Make a paste of the spinach with chillies.
2-Take oil in a pan and fry sliced onions till golden brown and add chopped tomatoes
3-Saute it for some time and add ginger ,garlic paste.Saute it till it leaves oil.
4-Now put  red chilli powder,pinch of turmeric,garam masala powder,jeera powder, salt and pinch of sugar and saute.
5-Now put the spinach paste and fry with the mixture till the gravy becomes thick.and leaves oil.
6-Garnish with fresh cream.
7-Add the boiled eggs and mix it well with the paste and put 1 tpsp ghee and take it out.Serve hot with roti.

Note-Tastes good if the eggs and paneer  are fried lightly.

ALOO PARATHA

AlOO PARATHA
Make a dough with flour and wheat and put salt,oil,sugar optional .Make a soft dough.Cover and keep it aside.

Now boil potatoes and peel and mash it with masher or hand.Mix roasted garam masala powder,coriander powder,salt,coriander leaves,lemon juice and mix it well.
Fry the mixture in white oil and keep it aside.Make a small circle and fill the mixture inside seal it and roll like a circle.Fry in oil.
Another method of making the Paratha is make 2 small circles,fill mixture in between and seal the sides with water and roll it carefully in a circle and fry.Mixture spreads evenly. 

Chilly Chicken ( chinese)

Chilly Chicken
Weekend special and a hot favourite in my house.Every saturday it is a demand and I try it make it as kids love.I enjoy making this chinese preparation as it is super easy to make if few ingredients are at home.Spice level you can increase as per your family need but I keep it medium as my kids eat this too.I use boness thigh chicken pieces it remains juicy and tender.Cut it small bite size pieces so that it cooks faster.Marinate the chicken for atleast 30 min. Nowardays people love chinese food.Serve this with noodles or fried rice.
Serves 4 to 6 people
Cooking time 5 min
Preparation time 30 min
Marination required atleast 30 min

Ingredients needed to make this preparation are as follows
Boneless thigh chicken pieces bite size-500 gm
Onions diced 2 medium
Bellpeppers diced 1/2(red and green)
Green chillies chopped-6
Ginger chopped-1 tp
Garlic chopped-1 tp
Ginger paste-1tp
Garlic paste-1tp
Vinegar 1 tbsp for marination,1 tbsp for the sauce
Soyasauce 1 and half tbsp
Fish sauce 1tp
Salt and sugar to taste
Black pepper powder 1/2 tp for marination,1/2 for sauce
Tomato Ketchup-2tbsp
Flour-3 tbsp
Cornflour 1 and half tbsp for marination,1/2 for thickening the sauce
Egg 1
Chopped Spring onion to garnish
White oil for frying and cooking

Method
First marinate the chicken with ginger,garlic,vinegar,black pepper powder,salt ,sugar,flour,cornflour and egg.Cover and keep it in the fridge for 30 min.

After half an hour deep fry the chicken till light golden and drain it on the kitchen towel.

Now add the 1tbsp same oil used for frying the chicken and first add chopped ginger and garlic and saute for seconds.Then add diced onions,green chillies and bellpeppers and sugar.Saute in high flame for 1 min and then add tomato ketchup,soya sauce,salt,fish sauce,pepper powder,vinegar in high flame and saute for few min and then add enough water to make a semi thick sauce.

Once the sauce starts to boil for atleast a min then add fried chicken and cook for few min.

Now add cornflour mixed with water to make the sauce semi thick.cook for atleast 3 min .
Garnish with spring onions and serve hot.

Recipe by Dimple Chakraborty
Photography Dimple

Mutton Curry with tomatoes

This is a mutton curry which will be red in colour and pepper powder is used to add flavour.Little different from regular mutton curry.Let us see the ingredients needed

Kadai and pressure cooker needed

Ingredients

1. Mutton-1 kilo.
2. Potatoes-4 cut into half
3. Onion-5 chopped
4. Ginger and garlic paste -2 tbsp
5. Bayleaves-3
6. Peppercorns-1 tp
7. Big Cardamom -2
8. Red Chilli powder-2 tbsp
9. Turmeric powder-2 tbsp
10. Curd-1/2 cup
11. Salt to taste
12. Tomato paste-2
13. Mustard oil- 1/2 small cup
14. Chopped coriander for garnish

Method
 In a kadai add mustard oil .Heat the oil well and add chopped onions and brown it.Then take it out and keep aside.

Now in the same oil add bayleaves,peppercorns,big cardamom and temper.

Then add Ginger and garlic paste and saute till the raw smell of garlic is no more.

Now add mutton pieces and fry it for 3 min with little salt till it is sealed well.

Now add turmeric powder,red chilli powder,beaten curd.Saute it well till it leaves oil from the sides.

Now add tomato paste,fried onions,little more salt and potatoes.Mix it well the spices for a min or 2.

Add enough water to make the curry and pressure cook till 3 whistles.
At last add chopped coriander.

Recipe by Chef Dimple Chakraborty

Fish Pakora

These are jhatpat simple pakoras made with basa fish fillets.Very easy to make and served hot as evening snack with chatpata sauce.Kids love these and quick snack fish pakoras.It has to be deep fried.

Ingredients

• Basa/Bhetki fish(boneless cut in cubes)-10 pieces
• Pepper powder-half spoon
• Salt to taste
• Chilli powder-half spoon or to taste
• Soya sauce-1 spoon
• Cornflour-2 spoons

Flour-3 spoons or can be increased per need

• White oil-For frying and marination
• Lemon juice-2 spoons
• Sugar-little

Method

1. First cut the fish in cubes and wash them .
2. Then add lemon juice,salt,pepper powder,chilli powder,soya sauce and keep aside.
3. Meanwhile make a batter of cornflour,flour,salt,pinch of sugar,half spoon white oil and cold water to make a semi thick batter.
4. Heat oil in a pan so that the fish cubes can be deep fried.
5. Now dip one fish at a timein the batter and fry in deep oil and take out in paper towel.
6.  Serve hot with sauce or coriander chutney.

Recipe by Chef Dimple

Cheesy Mushroom Pancakes

Cheesy Mushroom Pancakes

Simple breakfast or evening snack recipe which is healthy for all and easy to make too.Cheese makes it creamy and more delicious but you can omit it too.

Ingredients 

1. Eggs-2
2. Flour-3 tbsp
3. Milk/water-as per need
4. Onion-1 chopped
5. Mushrooms choopped-1cup
6. Capsicum-1/2 chopped
7. Cheese shredded-1 cup
8. Pepper powder-1 tp
9. Salt to taste
10. Olive oil or Butter-To Fry the pancakes

• First whisk 2 eggs in a bowl and add flour 3 spoons,salt,pepper,milk or water and whisk it nicely to make it fluffy.
• 
  
• Heat a pan and put little olive oil and once it is hot add the egg mixture and lower the flame.Add shredded cheese,shredded mushrooms,chopped onions ,chopped capsicum and cover and cook in low flame till it is cooked (all in little quanties)
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• Serve it hot and fresh.
• Garnish with sauce.

Recipe by Chef Dimple

Nariyal Samosas

Nariyal Samosas

This a very simple snack which is called samosa but he filling is made with grated fresh coconut instead of potato or keema.This was first made by my father long ago and I still remember he made small bite size samosas and we just ate ,ate and ate.It was so selicious and in winters or monsoon these fried stuff make our evenings more special.This is pure veg snack and just require handful of ingredients.It will deep fried or can be in airfryer too.

Ingredients

1. Fresh Grated Coconut -1
2. Fresh chopped green chillies-5 or to taste
3. Flour-2 cups
4. Salt to taste
5. White oil for deep frying
6. Water to make the dough
7. Baking Powder-1/4th tp

Method

1-Knead  2 cups of maida(flour)with little water,2 spoons of white oil,pinch of baking powder,salt.Knead it tight.

2-Shred fresh coconut and mix green chilli (5 finely chopped) in enough quantity with the coconut.

3-Take a small ball of maida,roll it into circle and cut it half.

4-Now take one half in your palm and make a cone.Fill inside with the shredded coconut and chillis and seal with water(shape like a samosa)

5-.Deep fry in white oil and place in tissue paper to drain the excess oil.

Serve it hot with Hot and sweet sauce.

Recipe by Chef Dimple