THREE WONDERFUL RECIEPES

PUMPKIN DELIGHT A WONDERFUL SNACK

 

pumpkin 250gms oinion paste 1 small ginger paste half inch garlic paste 3 to 4 flakes green chilly paste according to your taste shrimp washed and boiled and mashed 50 gms (opitional) cronflour for binding salt to taste 2 eggs and bread crumbs NOTE boil the punpkin and mashed it.

Method first 1 tbsp of oil in a karahi then ad

d onion paste ginger garlic paste chilly paste and pumkin paste salt and shirmp paste and cook till it dry. Then cool it for half an hour and make a batter of eggs in a bowl and a batter of cornflour in another bowl. take pumpkin a little bit of paste in your palm give it a cutlet shape dip it in egg and cronflour paste and brush it bread crumbs and fry it.

ELAICHI CHICKEN CARDAMOM CHICKEN

chicken half k.g. dahi 200gms bari elaichi 2 to 3 onion 2 ginger garlic paste 1 tbsp kasoorimethi 1 tsp salt to taste sugar a little bit and pepper 1 tbsp and green chilly.

method boil chicken with onion ginger garlic paste elaichi seeds and salt. keep aside the chicken pieces and the stalk. now make a paste of onion ginger garlic. heat oil in karahi add the elaichi seeds and the chicken pieces and then add green chilly and the onion and ginger garlic paste when the chicken tenders then add the beaten dahi and the salt and a little bit sugar. switch off the gas and sprinkle the pepper and it is ready to eat with chapatti

Punjabi Fish 

any bone less fish half k.g. cut like fingers
onion juice 1 tbsp
ginger paste half tsp
garlic paste 3/4th tsp
salt to taste
curd half cup finelly beaten with little water
cloves 2
punjabi garam masala 1tsp easily available in the market
chat masala optional depends upon the taste

method put salt and little bit of besan just to brush the fish and fry it. keep the fish finger aside . pour the extra oil and keep only 1 tbsp of oil in the karahi. put whole cloves and the beaten curd. { when you beat the curd you put the salt onion juice ginger paste and garlic paste to it cook in low flame and put half cup of water and the fish fingers. when the oils comes out from the masala switch off the gas and give some resting time to the dish. after 10 mins garnish it with garam masala powder chat masala and corriender leaves finelly chopped . serve it with roti or nan.

robibar er jolkhabar

ghugni

Ingriedients

2 Cups soaked white Peas overnight
2 onios chopped in cube size (chop 1 onion into 8 pieces)
1 Tomato (chopped)
1/2 tbsp raw jeera(Raw cumin)
1/2 tbsp Garlic paste (You can use crushed garlic also)
1 tbsp Ginger  paste
1/2 tbsp Jeera powder (Cumin seed)
1/2 tbsp Dhania powder (Coriander)
1/4 tbsp Garam masala
Mustard oil
Salt to taste
1/4 tbsp sugar
2 green chili finely chopped

Method

Boil the white peas in pressure cooker 1to 2 whistle in medium flame

Put the oil in a pan put the jeera onion ginger garlic paste

 Cook for a while when the smell of fired masala comes put the jeera coriander powder

Haldi and grated tomatoes. Add salt and sugar as per your taste

When oil comes out from the masala put the white peas and put adequate water cook for a while sprinkle some garam masala and green chopped chilies  and your gughni is ready to serve with pulko luchi

a kitty party hit reciepe

Cream chicken

ingredients:
1..5 kg chicken
12 cloves garlic crushed
2 tsp ginger paste
1.5 tbsp black peppercorns (kalimirch) crushed
3 tbsp kasuri methi coarsely ground
1 cup cream
salt to taste
 500  gms curd
Method:
Clean and dry the chicken and marinate it with garlic, ginger and salt for at least 10 minutes.
Heat a deep bottomed pan, drop the chicken into it (no need for oil if its a non stick) and slightly sear the chicken, it will start to give a nice caramelisation.
Add the beaten curd with water for 10 minutes or so. (
Add pepper powder and kasuri methi and cook till chicken done. Let the currydry out a bit.
Add cream and cook on low flame for another 5-10 minutes. (This is the stage at which I would also add the split green chillis)
I just let it simmer gently until it reached the consistency that I wanted.

Serve hot with parathas or rotis. This dish when thickened, doesn't go as well with rice.

Tuesday dinner menu

Paneer er nawabi amez

Cottage cheese/paneer    500gms

Dalchini                                1”

Cloves                                         3

Cardamom                                 3

Onion                                           2

Ginger  paste                              2tsp

Bayleaf                                           1

Curd                                          250gms

Method

1              Cut the paneer and fry it with salt.

2           put the ghee in a wok with refined oil

3           put the tejpatta and gorom masala.

4           Add the onion paste, ginger paste, haldi ,lal mirch powder, salt and sugar.

5            When oil comes out from the masala put the beaten curd and fry for 1 min

6           Add adequate water and put the fried paneer cubes.

7            Garnish it with finely chopped coriander leaves

NOTE paneer should not be over fried and don’t put haldi while frying. and beat the curd with little bit of white oil to avoid lumps

My mom's recipe

Potol-er-Biriyani

Ingredients

Sela Rice                             500gms

Potol (pointed gourd)               250gms

Onion                                   3 big

Ginger garlic paste             3tsp

Lobongo(cloves)                  2

Dalchini (Cinnamon)            1”

Elaichi(Cardamom)              3

Tejpatta (bay leaf)               2

Tomato                                 2 big

Haldi(Tumeric powder)        1tsp

Lal mirch(Red Chilly) powder                1tsp

 Ghee                                    3tbsp

White oil                               2tbsp

Salt & Sugar                         acc. Taste

METHOD

1              Wash the rice and brush it with white oil and keep aside.

2              Peel the potol and brush it with haldi and salt.

3              Put oil in a wok and fry the potol.

4              Keep aside the potol and fry the onion paste with ginger garlic paste  haldi lalmirch powder a little bit of sugar and put salt as per your taste.

5               When oil comes out from the masala put a little bit of water and put the fried potol. Wait till potol are well cooked.

6               In a deghi put the ghee.

7              Put the tejpatta and gorom masala.

8              Put the rice and fried well.

9              Put double the amount of water ie 2cups of rice means 4cups of water.

10       When the rice is half done put salt and sugar according to your taste.

11       Put the potol and mix the rice and potol and cover the degchi.

Eat it enjoy the meal

Please write comments and try the recipe it will encourage me to write further