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)

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