DRY CHICKEN

Dry Chicken
This is my family all time favourite snack.Every weekend I make make this.You can even serve it with garlic noddles or stir fried noodles.Very very easy to make.The taste is tangy,hot and sour.It tastes good if it made with boneless thigh pieces.
You can mix the sauce first in a bowl,chech the seasoning and then pour in the wok.

Ingredients for coating the chicken

Boneless 500 gm Chicken-Cut into small pieces
Cornflour-3 tbsp
Maida-1 tbsp
Salt to taste
Pepper powder-1 tbsp
White oil-for deep frying
Dark Soya Sauce-1 tbsp
Vinegar-1/2 tbsp
Egg-1
Little water

Method
Heat  enough white oil in a wok.Coat the chicken with maida,cornflour,salt,pepper powder,vinegar,soya sauce,egg and water.Fry the coated chicken in oil and drain it and keep aside.

Ingredients for the sauce
White oil-1 tbsp
Diced onions-1
Capsicum-1/2 diced
Chopped garlic cloves-8
Ginger-1/2  inch juliene
salt-to taste
Sugar-to taste
Tomato sauce-2 tbsp
Soya sauce-1 tbsp
Chopped green Chillis-6
Spring onions-2 tbsp
Red chilli powder-1/2 tbsp
Pepper powder-1/2tbsp
 Vinegar-1/2 tbsp

Method
1 Put 2 spoons of the same oil in a wok.Put chopped garlic,saute for few seconds.
2 Add diced onions,capsicum and fry on high flame.
3 Then add tomato sauce,soya sauce,red chilli powder,salt,sugar,pepper powder,chopped green chillies vinegar and the fried chicken,juliene ginger and mix it well and toss it.
4 The gravy should be dry.At last spring onions for garnish. 

Note
Use the ingredients according to your taste.The taste will not vary much.

Raw banana Koftas
First boil the bananas and potatoes together in a pressure cooker.Then cool it and mash the bananas and potatoes together .Put salt to taste ,pinch of turmeric,red chilli powder, maida and mix it well and see that there is no lump.Shape it like small koftas and fry in white oil.

My Kitchen And My Recipes: SEA FISH-KETAM BERCILI(CHILLI CRABS)

My Kitchen And My Recipes: SEA FISH-KETAM BERCILI(CHILLI CRABS): This preparation is very famous in Malaysia and so thought of sharing this with you all.This dish is hot as the name suggests Chill...

SEA FISH-KETAM BERCILI(CHILLI CRABS)

This preparation is very famous in Malaysia and so thought of sharing this with you all.This dish is hot as the name suggests Chilli.Goes very well with steamed rice.You should have enough time to relish this dish.

Ingredients
Crabs(Cleaned and cut into small pieces)-6
Finely chopped onions-4
Finely chopped garlic-2 and a half spoon
Finely chopped Ginger-1 spoon
Finely chopped Green chillis-1 spoon
Chilli flakes-1 spoon
Red Chilli Paste-1 spoon
Soya sauce-2 spoons
Fish sauce-1 spoon
Tomato sauce-2 spoons
Cornflour-1 spoon
Sugar and salt to taste
White oil

Method
First take the crabs and boil it in little water for 5 min.Keep the stock for cooking.Now fry the Crabs in white oil.
Now in the same oil put chopped garlic and ginger and saute in high flame.Now add the chopped onions and saute it.After this add chilli flakes, chilli paste,green chillies,soya sauce,fish sauce, tomato sauce,salt,sugar and fry for sometime.Then add the fried crabs and mix it nicely with the masalas.Now in the stock add cornflour and pour on the pan.Bring it to boil on high flame and make the gravy thick.Serve it with steamed rice.
Note-You can put chillies according to taste.

Pakoras Made With Mutton Fat

Mutton fat is not good with people who are heart patient or any other ailment like uric acid etc.Others can eat it occasionally .This is tasty.These pakoras are soft and melts in mouth.I love this dish so thought of sharing.

Ingredients
Mutton Fat
Green Chillies(chopped)-1 spoon
Onion Chopped-1
Wheat powder-According to need
Rice powder-1 spoon
salt-to taste
Turmeric powder-pinch
Chilli powder-pinch
White Oil for frying

Method
First boil the mutton fat in water to make it soft.
Now take out the fat and cut into small pieces.On the fat put wheat powder,rice powder,turmeric powder,salt ,chilli powder,green chillies,chopped onions and little oil in the fat.Now add  little water and make a thick batter.Deep fry or shallow fry in oil.Serve hot with rice or can be eaten without anything.

SOYABEAN AND POTATO MASALA

This is a very light preparation which goes very well with rotis,parathas or puris.You can even pressure cook it to save time.This is a pure veg dish and can be enjoyed by all.Soya is very good protein too.
Ingredients
Potatoes-4 small cubes
Soyabean-1 cup
Paanch Phoron-1 tsp
Hing-half tsp
Turmeric powder-half tsp
Red chilli powder-Half tsp
Cumin powder-1 spoon
White oil or mustard oil-as per need
salt-to taste
sugar(Optional)
Coriander-for garnish
Method
Boil the soyabean and throw away the water.
Put some oil in the pan and add paanch phoron and hing for tempering .Then add the diced potatoes and soaybean,turmeric powder,salt,sugar,red chilli powder,cumin powder and mix it well with the potatoes and fry till the potatoes are fried lightly.Then add warm water and boil the soyabean and potatoes and cook till the potatoes are soft.Garnish with chopped coriander leaves.Serve with puri ,rotis or parathas.

HING DAAL

Ingredients
Masoor daal-half cup
Moong daal-Half cup
Hing-half tsp
Ghee-As per need
Turmeric-half spoon
Salt-as per taste
Whole Cumin-half tsp
Red chilli powder-half tsp
Coriander leaves for garnish

Method
Pressure cook the daal with little salt,turmeric,water.
Now in a pan put one tbsp ghee and put whole cumin,hing,red chilli powder for tempering and add the daal.Check the salt and bring it to boil.Garnish with Coriander leaves.Serve hot with rice.

Chicken Dum

Chicken Dum

This chicken is cooked in dum.Dum means cooked inside closed lid pan or handi . Less oil is used and saves cooking time too.Use chicken leg or thigh as it tastes better.This is the most easiest way to cook chicken and hassle free cooking.If you mariante the chicken for longer the chicken cooks faster and is more delicious.In that case while marinating don't add salt,just before cooking add salt.

Ingredients

1. Chicken 500gm
2. Onion chopped-3
3. Ginger and garlic paste-1 spoon each
4. Red chilli powder-1 spoon
5. Green chilli paste-1 spoon
6. Turmeric powder-half spoon
7. Salt to taste
8. Sugar(Optional)
9. White oil or mustard oil for marination
10. Curd-half cup
11. Whole garam masala-few 
12. Few crushed garlic
13. Chopped coriander for garnish

Method

• Take a bowl and put the chicken pieces.
• 
  
• Now add all the ingredients.Add chopped onions,ginger garlic paste,green chilli paste,red chilli powder,turmeric powder,curd,oil,crushed garlic.Mix it very well and put in the fridge for an hour.
• 
  
• Now heat a pan and add 2 spoons of oil and add whole garam masala for tempering.Then add the marinated chicken and mix it well with the oil and cover and cook for some time.
• 
  
• Now add salt and cover and cook till the pieces are cooked and tender.The flame showed be medium.
• 
  
• Once the chicken is cooked ,you can increase the flame till the gravy is thick.garnish with coriander leaves.
• 
  
• This goes very well with Dry Fruit Pulao or Peas Pulao.
• 
  

Note-you can cook this in micro oven too.

Recipe by Chef Dimple

Bharwa Bhindi (Stuffed Ladiesfinger)

Bharwa Bhindi

Stuffed Ladiesfinger is one of my Favourite dish and loved by North Indian a lot.It is chatpata in taste and very well with rotis.One of my friend used to bring this in her tiffin with rotis and I used to love it.She was a Sindhi and I asked her once how her Mom made these.This is a recipe by my friend Pratima Gandhi.She was my best friend.Nostalgic school days.We used to share our tiffin box.Here is the recipe for you all.

Ingredients

1. Okra(Bhindi)-500gm
2. Onion paste-1 big
3. Ginger paste-half spoon
4. Garlic paste-half spoon
5. Ghee-1 spoon
6. White oil-for shallow frying
7. Turmeric powder-pinch
8. Red chilli powder-1 spoon
9. Amchur powder-to taste
10. Chaat Masala-to taste
11. Salt and sugar to tatse

Method

• Wash the okras first and dry it.Then slit the okras from middle.
• 
  
• Now in a pan put one spoon ghee and saute the onion paste ,ginger and garlic till it leaves oil and add turmeric powder,red chilli powder,chaat masala,amchur powder,salt and sugar and mix it well.Take it out.
• Stuff the okras with this masala with the help of a spoon.Now heat white oil in a non stick pan and place the stuffed okras one by one.Cover and cook till the okras are cooked from all sides turning from time to time.
• 
  
• Eat with rotis.Serve hot.

Recipe by Dimpol Chakraborty

Stir Fried Potatoes

Stir Fried Potatoes

Ingredients

1. Boiled Potatoes
2. Salt-to taste
3. Butter
4. Pepper Powder-Pinch
5. Dry Parsley

Method

• Boil the potatoes first and cut into pieces.Heat 1 spoon of butter in a pan and put the potatoes,salt,pepper powder and toss them and at last garnish with dry parsley.Can serve as a side dish.
• Good for kids tiffin which will be filling and tasty.

Recipe by Chef Dimpol Chakraborty

Stuffed Papad Rolls

Stuffed Papad Rolls

This is a very good evening snack or for any kind of parties.The cheese melts inside and it tastes so good.The kids love it .Any kind of papad can be used and you have to serve it hot so that it stays crispy.We enjoy this a lot during monsoon or winters.Make sure that the papads are medium to big.It is easy to wrap

Ingredients

1. Any papad-5 round circles
2. White oil-For deep frying
3. Grated cheese-half cup
4. Onions Chopped-1 big
5. Green Chillis-to taste
6. Capsicum Chopped-1/2 cup
7. Tomatoes chopped-1/2 cup
8. Pepper Powder-as per need
9. Chat Masala powder-as per need

Method

• Take chopped onions,chopped green chillis,pepper powder,chopped capsicum,chopped tomatoes,chat masala,grated cheese in a bowl and mix it well.
• Now take a papad and brush water on the inner side and put the mixture for stuffing inside the papad and roll it.First take both the sides and fold and then roll the papad.This way the mixture will not come out while frying.
• Heat white oil in a deep pan and fry the papad rolls one by one.Drain the excess oil on a tissue or a strainer  and serve with some sauce.The cheese melts inside and and makes the papad roll very very tasty and crunchy from outside.

Recipe by Chef Dimpol Chakraborty

Dhania Fish

Dhania Fish

Dhania Fish is a tasty fish dish.It is little is different from our regular bengali dishes.Dhania chicken is a popular North Indian dish and this recipe is inspired by that.I experimented with Rohu,Katla and Boual fish and it is a hit in my house.Very very quick recipe to make and in winters you get fresh coriander and ca be used this way.

Ingredients

1. Rohu Fish or Katla-5oogm
2. Coriander leaves-1 bunch(paste)
3. Green chillis-5(deseeded)Patse)
4. Onion chopped-1big
5. Ginger and garlic paste -1/4 spoon each
6. Tomatoes diced-1 big size
7. Mustard or White oil-For frying and cooking
8. Garam Masala powder-1/2 tp
9. Red chilli powder-1/2 tp
10. Turmeric powder-1/2 tp for the marination of the fish and 1/2 tp in the curry
11. Salt to taste
12. Water as per need

Method

• First marinate the fish with turmeric powder,salt and dash of mustard oil.
• Next heat white or mustard oil in deep pan and fry the fish.Drain aside and keep.
• Next in the same oil add chopped onion and fry till golden and then add the ginger and garlic paste and keep on frying till the raw smell of the ginger and garlic is gone.
• Add the tomatoes and the coriander and green chilli paste and fry the masala till leaves oil from the sides.
• Add turmeric powder,salt,Red chilli powder,Garam masala powder and fry till masala leave oil.Now add little water and when the water comes to boil add the fish and cook till the fish is cooked and the gravy is thick.
• Serve hot with steamed rice.

Recipe by Chef Dimpol Chakraborty

Sooji Barfi

Sooji Barfi

This is a very good evening snack for kids and adults.Can be stored for few days in a fridge.Very very healthy for children .In my house my children love these barfi's and can be given in their tiffin .Earlier days there were hardly any shops outside the house which sold snacks or street food mainly in small cities.I come from a steel city where most of these foods were common at home.We used to eat this in the evening,morning or even had in school.Very close to my heart.Brings back childood days.

Ingredients

Sooji-1 cup
Sugar to taste
Ghee-3 spoons
Milk-3 cups
Kaju paste-2 spoons
Kismis paste-2 spoons
Cardamom-pinch

Method

Put  ghee in a kadai and in that ghee put the sooji.Fry the sooji till golden.

 Then add milk,sugar,kaju and kismis paste.Bring it to boil.

 Now add cardamom powder and keep on stirring till the sooji is dry and has left the kadai from the sides.

Put it in greased plate and put it in the fridge for 10min till the sooji is set.

Cut like barfi's and serve.

Can store it for few days.

Recipe By Chef Dimple

Roasted Mango Sharbat

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Roasted Mango Sharbat

This Sharbat is also called Aam Pora in Bengali.Pora means roast karna.This is very healthy and gives a nice roasted flavour.Very good for hot summers as it keeps you safe from the extreme heat.

Ingredients

1. Green Mangoes-1
2. Sugar-2 cups
3. Black salt-1/2 tp
4. Chaat Masala-1/2
5. Chill Water-as per need

Method

• First take whole green mangoes and roast it in the gas or oven nicely till the skin turns black.
• 
  
• Cool and take out the skin.Now squeeze out the pulp from the mangoes.Throw away the seed.
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• Put the pulp in the mixer Jar.Add 2 cups of water first.Now add 2 cups sugar.Add black salt,chaat masala.Now Churn it well till sugar dissloves.
• 
  
• Now strain pulp in a bowl.
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• Put 3 to 4 ice cubes in each glass.Pour the pulp till 1/2 of the glass and then pour chilled water.
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• Serve it in a chilled form.

Recipe by Chef Dimple

Mango Gel Cake

Mango Gel Cake

This is a lovely dessert in summers as you get mangoes in the market.Fresh mangoes are used to make this dessert.Kids love this cake as it is soft and creamy.Very easy to make this cake but you need few hrs to set this cake.You can use stawberries,pineapples too.The taste and the aroma will change.The cake looks very pretty.

Ingredients

1. Milkmaid-half tin
2. Gelatine-1 spoon
3. Mangoes Chopped-200gm
4. Two in one Icecream-Strawberry flavour
5. Mango essence-Few drops
6. Mango slices for garnish.

Method

• Dissolve the gelatine in half cup water in the pan of hot water.
• 
  
• Blend together milkmaid,dissolved gelatine,mango essence,in a blender.
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• Now add mango pieces and blend again.Add cream also.
• 
  
• Pour into the wet mould.Leave to set in the fridge.
• 
  
• When set pour half melted ice-cream mixture on top and layer it on the mango layer.
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• Again allow it to set on the freezer.Once set take it out and serve.
• 
  
• You can also garnish with mango slices.

Recipe by Chef Dimple

Paat Saag er Bora (Jute leaves Fritters)

Paat Saag Bora

This is a favourite fritters for Bengalis.This tastes crispy,and is enjoyed with rice.Whenyou bite there is a crunch.My Baba used to love this bora and was an expert in making them.It had to be perfect in taste.These dishes brings back memories.These are jute leaves and you get in plenty in Bengal.These tastes good if fried in mustard oil but can be fried in white oil too.

Ingredients

1. Leaves of Jute.-10 leaves wash nicely
2. Maida-2 tbsp 
3. Rice flour-2 tbsp 
4. Turmeric powder-1/4th tp
5. Red chilli powder-1/4th tp
6. Cooking soda-pinch
7. Salt-to taste
8. Mustard/white Oil-for frying
9. Kalongi-few seeds

Method

• Wash the jute leaves nicely and drain the wash or towel dry it.Donot chop the leaves.
• 
  
• Take a bowl and add flour,rice flour,turmeric,salt,kalongi,red chilli powder and pinch of soda.Add 
• enough  water to make a semi thick batter.
• 
  
• Mix together nicely and bind it well.Now heat mustard or  white oil in a pan and fry it in small portions till brown and crispy and serve with rice as a starter.

Chicken pieces-1 kg
Onions chopped-3 big ones
white or mustard oil-4 big spoons
Ginger and garlic paste-2 spoons
Red chilli powder-1 spoon

Green chilli paste-half spoon
Turmeric powder-half spoon
Coriander powder-2 spoons
Garam masala powder-half spoon
Curd -half cup
salt and sugar -to taste
 Capsicum-For garnish

Method
Cut the chicken in small cubes.Take those pieces in a bowl.Add oil first and then add curd,chopped onions and ginger and garlic paste.Mix it well.Now add the dry masalas.Add pinch of sugar,red chilli powder,turmeric powder,garam masala powder,coriander powder,green chilli paste.
Mix it well with the chicken and keep in the fridge for 30 min.After that cook in a non stick pan.Pour the chicken in the pan.No need to put oil in the pan.Now put salt.Cover and cook the chicken till it is cooked and the sides leave oil.Garnish with grilled capsicum.
You can also cook in micro oven in microwave mode for 12 min-15 min.

 STUFFED MIRCHI
Ingredients
Big Mirchi
Prawns
Chopped Onion
Chopped Garlic
Chopped Green chillis
Chopped ginger
salt and sugar
Turmeric
Red kashmiri mirch
White oil
Coriander powder

For the Wrap
Maida
Oil
salt
Water

Method
First de seed the mirchi and wash it nicely and keep for drying.Slit it from the centre.
Now in a pan add oil and fry the chopped onion,garlic and ginger together.Add the prawns and fry it well with the dry masalas and little water till the prawns are cooked and the gravy is dry.Now put in the mixer and blend it to make a paste then stuff the prawn mixture in the mirchi.Cut thin strips from that dough and wrap around and fry it in white oil and serve hot.
Note-You can also chop the prawns.

MASALEDAR ECHOR(JACKFRUIT)

1 Jackfruit-diced
 Onions chopped-5
Ginger paste-half spoon
Garlic paste -one spoon
Potatoes-diced
Tomatoes 1-diced
Cumin powder-one and half spoon
Coriander powder-1 spoon
Whole garam masala
Bayleaves-2
Turmeric powder-half spoon
Chilli paste-half spoon
Mustard oil-
Salt and pinch of sugar to taste.

Method
First fry the jackfruit cubes and potatoes in oil seperately.keep aside.Then in the same oil we will put whole garam masala and bayleaves for tempering.Then we add the chopped onions and fry till semi golden and the add tomatoes and keep on frying.Once the tomatoes are soft add ginger and garlic paste and saute till the tomatoes leave oil and the raw smell of ginger and garlic are gone.Now add all the dry masalas one by one and a spoon of water.fry the masalas and once the masalas leave oil add the fried jackfruit and potatoes and mix it very well with the masalas and keep on frying.After few min add lukewarm water and bring the vegetables to boil and keep the gravy semi thick.Eat with plain rice.
Note-If it is a baby jackfruit the taste will be more good.Put oil in your palm while cutting jack fruit or even you can use a tinned one.

KEEMA KOFTA CURRY

Chicken mince-500 gm
Maida
Salt
Onion
Ginger
Garlic
Red chilli powder,
Turmeric Powder
Tomato Sliced
Garam Masala
Jeera Powder
Green chillis chopped
White oil and Ghee
Curd
egg
.
Method
First Step
First take the mince.Add maida,salt,turmeric powder,red chilli powder,green chillis,little oil,egg and mix it very well and shape like a kofta ball and deep fry and keep it aside.
Take the same 3 spoon oil and 1 spoon ghee and put whole garam masala for tempering.Then add chopped onions.Fry till golden brown and then add chopped tomatoes and keep frying.Next add ginger and garlic paste in same amount and keep sauting till it leave oil.Meanwhile add garam masala powder,turmeric powder,red chilli powder,salt,cumin powder to the curd and whisk it nicely and add on the sauted masalas.Keep stirring in medium flame and add warm water.First let it boil and then add the koftas and cook it till the koftas are soft. and the gravy is semi thick.Serve with Pulao..

CHICKEN PAKODAS

Chicken Keema-500gm
Onion Chopped-i big
Garlic Chopped
Ginger chopped
Green chillis Chopped-according to taste
Garam Masala Powder
Salt
Egg-1
Maida-2 spoon
Red Chilli powder-to taste
Oil(White)
Cheese-Any type.
Method
Take White oil and fry the Onions,ginger,garlic chopped till light brown.Take out from the oil and add to the keema.Then add egg,maida,salt,red chilli powder,garam masala powder,chopped green chilli.Mix it well with hand.Take a portion in your hand and stuff bit of cheese in the middle and again cover it and flatten it in your palm.Shallow fry or deep fry adding little more oil
in medium heat.Serve hot with Kasundi.
Note-Put little oil in the palm so the keema will not stick in your palm.

Veg dish-Sabzi Sangam

Ingredients
Potatoes Sliced
Tomatoes sliced
Spinach stems
Beans
Brinjal sliced
Cauliflower cut into small pieces
Small amount of cabbage
Paanch phoron
Hing,Whole chilli(red)
Salt,
mustard oil
sugar
Turmeric powder,Chilli powder,cumin powder

Method
Take a kadai or pan and put 2 spoons of oil.Heat the oil and then put panch phoron and whole red chilli and hing.After tempering add the vegetables,turmeric powder,salt,pinch of sugar,red chilli powder,cumin powder and mix it well with the vegetables.Fry for some time in medium heat and then add little water and cover the pan and let the vegetables simmer.Once the vegetables are soft and cooked remove the lid of the pan.Dry the water left in the vegetable and fry it for few min and the vegetable is cooked.Serve hot with roti or paratha.

CHICKEN MANPASAND

Ingredients
Chicken pieces-500gm
Onion paste-2
Sliced onion-2
Ginger paste-1 spoon
Garlic paste-1 spoon
Whole black pepper-half spoon
Salt
Turmeric powder-half spoon
Garam masala powder-1 spoon
Mustard oil/white oil
Red Chilli paste-1 spoon

Method
Take a pan and add oil.First put the whole black pepper for tempering.After that add the sliced onions and fry till light brown and then add the onion paste,ginger and garlic paste.Fry till the onions are nicely fried and masalas leave oil.Add chicken pieces,red chilli paste,garam masala powder,turmeric,salt and cook in medium flame.After 7 min add water and cook till the chicken is tender and the gravy is dry.Serve hot with rotis.

CHICKEN IN VEGETABLE MEDLEY

Chicken-500gm
Onion-4 big size(sliced)
Garlic- cloves(chopped)
Ginger-1 inch(chopped)
Black pepper-1 spoons
Butter-2 spoons
Garam masala powder-1 spoon
White oil-
Salt to taste
Cauliflower-Half
Cabbage-half cup
Carrot-half cup
Tomatoes-half cup
Method
Take chicken leg pieces.Put oil in a pan and add the sliced onions and fry till golden brown and now add the chopped ginger and garlic pieces and saute for more time.Now add turmeric powder,pepper powder,garam masala powder,tomatoes and fry till the masalas are cooked.Now add the chicken and all the vegetables and mix with the masalas well with salt.Once the oil seperates remove the chicken and mash the whole masalas and the vegetables in a blender to make a smooth paste and add the chicken and cook further.Add water as required and cook the gravy till the chicken pieces are cooked in the gravy.At last add 2 spoons butter for texture and garnish with parsley.

DAHI FISH

Take Rohu,Katla or any boneless fish-4 peices
Curd-half cup
Oil-2 spoons(Mustard oil/white oil)
Turmeric powder-half for marination and half for the gravy
Red chilli powder-1 spoon
Garam masala powder-1 spoon
Salt and sugar(optional)for taste
Whole garam masala-few
Method
First step is to marinate the fish with salt,turmeric,pinch of red chilli powder and dash of oil.Fry the fish in non stick pan with one spoon of oil in medium heat.keep aside after frying it till the fish skin is golden.
Next step is to make the curry.
Take a pan and put one spoon oil and put whole garam masala for tempering.Meanwhile beat the curd with turmeric powder,red chilli powder,garam masala powder,salt and sugar(Optional)and pour in the pan.Saute the masalas in low flame and once the gravy leaves oil add half cup water and after the water starts to boil add the fishes and cook till the gravy is semi thick.You can garnish with coriander leaves and green chillis and serve hot with rice. 

VEG PANEER PIZZA

Ingredients
Pizza Base,
Diced Paneer
Sliced tomatoes,Blanched Spinach
Sliced Onions,Olives,
Pizza sauce
Chilli Garlic paste,
Tomato sauce,
Mozzarella Cheese,
Gouda Cheese
Method
1)Saute the blanched spinach,garlic,pinch of salt and sugar with paneer.
2)On the pizza base put one table spoon of tomato sauce and one tablespoon of pizza sauce on the base.
3)Then put the sauted paneer .
4)Apply one fourth teaspoon of chilli garlic paste,2cut pieces of tomato and onion rings.
5)Lastly put mozzarella and Gouda cheese cover the top.
6)Sprinkle few olives on top.
Put in a preheated oven and cook in convection mode in microwave oven for 10 min 180 to 200degree.Let it rest for 5 min inside the oven and serve hot.

ELAICHI WALA KHEER WITH RASGULLAS

Ingredients
Canned or Homemade Rasgullas-10
Sugar(according to taste)
Milkmaid-Half tin
Elaichi Seeds-very little
Milk-half packet
Rice(scented one is better)-half cup
Cherry for garnish

Method
First boil the milk and bring it to boil.Reduce the milk in slow flame and add elaichi seeds.Now add the rice and cook it till the rice is cooked.Now add sugar,milkmaid and mix it well.At last add the rasgullas and cook it for few more min .Garnish with red cherry and serve cold.

Pineapple Pleasure-dessert

Homemade or ready made Chocolate Cake (I used homemade one)

Cherries for garnish

Cream -250 gm

Gelatin= 2tbsp
Food Color,-few drops

Pineapple Syrup-2 spoons

Sugar -1tbsp

 Lemon Juice -3tbsp

Condensed Milk- half tin,

Pineapple Essence -few drops

Chopped pineapples
Method
1)Mix the Gelatine with water in a small pan.Cook till it dissolves.

2)In a bowl beat the condensed milk till it is light.

3)Then add lemon juice and pineapple syrup,Chopped pineapples in the condensed milk and pour the gelatine and stir well.Freeze the mixture till it is thick.

4)Then again take it out and beat again .

5)Fold in cream and mix it well and reserve rest for decoration.

6)Add pineapple essence and food color.and put in the freezer again.

7)Pour in each glass and freeze for one hour.

8)Whip rest of the cream with powdered sugar and pour on top.Then add pieces of chocolate cake at last and garnish with cherry on top.

PEAS KACHURI AND ALOO DUM

https://dimplesrecipes.blogspot.com/2018/01/koraishuti-kochuripeas-kachori.html

Aloo Dum goes hand in hand with luchi(puri)or Peas Kachori.

For the Aloo Dum
Boiled Potatoes-500 gm
Tomatoes-I big chopped
Garam masala powder-1 spoon
Turmeric powder-1 teaspoon
Red chilli powder-1/2 teaspoon
Salt andSugar to taste
Coriander powder -1 spoon
Green peas(optional)
Onion chopped-3 big
Ginger and garlic paste-1 spoon
Whole Garam masala
Garam masala powder-1 teaspoon

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 seperates.
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 .garnish with chopped coriander leaves.

EGG NIHARI

4 EGGS BOILED,4POTATOES BOILED,1TOMATO,MAIDA,SALT,SUGAR,TURMERIC,RED CHILLI POWDER,GARAM MASALA POWDER,MUSTARD OIL,ONIONS 2 CHOPPED,GINGER GARLIC PASTE HALF SPOON.
METHOD
CUT THE EGGS INTO HALF.MAKE A BATTER OF MAIDA,SALT,TURMERIC.DIP THE EGG IN THE BATTER AND SHALLOW FRY IT.REPEAT THE PROCESS WITH POTATOES TOO AND KEEP ASIDE.NOW IF YOU NEED CAN PUT MORE OIL AND CHOPPED ONIONS AND FRY TILL BROWN .AFTER THAT ADD CHOPPED TOMATOES AND SAUTE FOR FEW MIN AND THEN ADD GINGER AND GARLIC PASTE,TURMERIC.KEEP ON STIRRING AND ONCE OIL STARTS TO SEPERATE ADD RED CHILLI POWDER,SALT,PINCH OF SUGAR AND GARAM MASALA POWDER.ONCE THE MASALAS ARE DONE ADD LITTLE WATER . WHEN THE WATER STARTS TO BOIL ADD EGGS AND POTATOES AND MAKE THE GRAVY SEMI THICK.

GREEN SOUP

CHICKEN BONES FOR STOCK,CHICKEN (CHOPPED),CHOPPED GARLIC,CHOPPED GREEN CHILLIS,CHOPPED SPRING ONIONS,CHOPPED CORIANDER LEAVES,SALT,SUGAR,LEMON JUICE,AJINAMOTO,EGG
FIRST TAKE WATER AND PUT THE BONES IN THE WATER WITH SALT AND AFTER IT STARTS TO BOIL THROW THE WATER AND REPEAT THE PROCESS.tAKE WATER AGAIN AND PUT CHICKEN  BONES AND LET IT BOIL.AFTER THE WATER STARTS TO BOIL TAKE OUT THE BONES AND ADD CHOPPED 200GM OF CHICKEN,SALT,SUGAR AND AFTER 5 MIN ADD GREEN CHILLIS,CHOPPED SPRING ONIONS,CHOPPED CORIANDER LEAVES AND THEN ADD AJINAMOTO AND AT LAST LEMON JUICE AND SERVE HOT.

MALPUA LAJAWAB

Ingredients
Flour
Mewa
sugar
milk
white oil,ghee
Method
Mix together whole milk,mewa,maida and sugar to form a thick batter,Heat oil in pan and pour one big spoon each in oil and shallow fry it .
Meanwhile make a semi thick syrup of sugar,water and drops of rose water at last.Fry the malpuas and dip in the syrup and keep for some time.Serve while it is little hot.