Pumpkin fitters (Kumro R bora)

Pumpkin fitters   (Kumro R bora)

Ingredients for the recipe -

Pumpkin              Cut in long flat pieces

Salt                      to taste

Sugar                             3 tsp

Haldi                      2 tsp 

Besan                     4 tbsp

Rice flour               2 tbsp

Water                     3 cups

Kalonji/ kalojeera  1 tsp

Sugar                     1 tsp

Mustard oil                    for frying

Method   -     beat the besan and rice flour with salt, haldi (Turmeric), kalojeera (Onion seeds) and water. Keep it aside. Marinate the cut pumpkins with salt, haldi and sugar. In a wok put the mustard oil and heat it. Put the pumpkin pieces in the besan batter and fry it till the colour turns into little bit golden brown.  Serve hot.

(This recipe prepared by my little daughter Suhana who is only 10 yrs old. I am proud of my little chef)

Moong Dal with Spinach

Moong Dal with Spinach

Ingredients for Moong Dal with Spinach -

Moong dal -         100 gms. (1 small bowl)

Spinach -             250 gms. (separate the stems)

Tomato -              2 whole

Green chili -         2

Ginger -               1 inch long piece.

Ghee -                   1 table spoon.

Cumin seeds -      1/2 tea spoon.

Turmeric powder - 1/4 tea spoon.

Red chilli powder - 1/4 tea spoon.

Salt -                              3/4 tea spoon (according to the taste)

Method - How to make Moong Dal Palak Recipe

First dry roast the Moong dal in a Wok and then let it rest for ten minutes.  Soak the dry roasted moong dal for half an hour in the water after washing it thoroughly with water.

Wash the spinach leaves twice and strain the water. Now chop the leaves with the help of a chopper or with a knife.

Make a paste of tomato, green chilli and ginger.

Heat ghee (Clarified butter) into the cooker and cumin seeds into it. Put turmeric powder, red chilli powder into the cooker once the cumin seeds turn brown. Stir with the help of a spoon and put tomato & ginger paste into it. Roast the masala until the oil separates. Put moong dal and spinach into the masala and roast for 2-3 minutes. Pour 2 small glasses of water and close the lid of the cooker. Pressure the cooker for upto 1 whistle. Turn off the flame and open the cooker once the pressure is over.

Moon dal with spinach is ready. Take it out in a serving bowl and pour 1-2 tea spoon ghee on the ghee and gar nish with coriander leaves. Serve the dal with naan, chapati and parantha.

(This recipe  was prepared by my little daughter Suhana who is only 10 yrs old. I am proud of my little chef)

Chicken casserole

Chicken casserole

Ingredients for the recipe -

Chicken                500gms

Onion                   3 to 4

Ginger                  3 inches

Garlic                   5 to 6 pod

Haldi                   2 tsp

Red chilly powder 3 tsp

Salt                       to taste

Curd                     3 tbsp

Capsicum             2 big deseeded and cut into pieces

White oil               2 tsp

Method         marinate the chicken with curd, haldi (turmeric) , red chilly powder, onion paste,  ginger garlic paste for half an hour. In a microwave proof bowl put the marinated chicken with 2 tsp of oil and salt and microwave it for 15 minutes. Give standing time to it. Put the capsicum pieces and stir the chicken pieces and microwave it for another 15 minutes. Give standing time and your chicken is ready.

(This recipe  is made by my little daughter Suhana who is only 10 yrs old. I am proud of my little chef)

Chingri R tel jhol

Chingri R tel jhol

Ingredients for the recipe -

Prawn   medium size        500 gms

Mustard oil                      4 tsp

Green chilly                     6 to 8

Haldi                               1 tsp

Red chilly powder           1 tsp

Salt                                 according to taste

Water                             2 cups

Method :     In a wok put prawns, green chilly  , haldi, redchilly powder, salt and water. Cook for 3 to 4 minutes . Give standing time  and put the raw mustard oil after you putting  off the gas. Eat it with hot rice.

This recipe is dedicated to my Dida (Maternal Grandmother) who was a great cook and is my idol in cooking.

Nepali Aloo

Nepali Aloo

Small potatoes                250 gms

Mauri/ fennel seed         3 tsp

Garlic crushed               4 pods 

Tomato                          2 grated

Red chilly powder         2tsp

Salt                               according to your taste

Sugar                            half tsp

Coriander leaves           for garnishing

White oil                       4tsp

Method :     Boil the potatoes and peel them.  In a wok, heat the oil put the fennel seed & add the crushed garlic pods, tomatoes, red chilly powder, salt and sugar. When oil comes out from the masala put the aloo and fry in masala for another 2 to3 minutes. Garnish it with coriander leaves and serve it with bhujia - It tastes best when served piping hot.

(This is the recipe given by my friend Ms. Anindita)