Tamatar Chaaman

Tamatar Chaaman

Ingredients:
1kg paneer
5g black cardamom
4g green cardamom
3bay leaves
25g kashmiri red chilli powder
5g hing
500g fresh tomato puree
20g jeera powder
5gturmeric powder
100ml refined oil
15g ginger juliennes
15g garam masala
40g fennel powder
15g dried ginger powder (saunth)
salt to taste
120ml mustard oil

Procedure:
At 1st cut the paneer into 2-inch squares and the deep fry them in refined oil. Next, in a pan, heat mustard oil and add whole spices. Then, add the hing (mixed in water) and then the red chilli powder.
kep stiring. Add the tomato puree and the salt. Add fennel and saunth powders and stire. Add jeera powder, tumeric and some water. When it comes to a boil, add the paneer pieces. Aimmer till the gravy is thick.
now top with garam masala. Finally, serve hot granished with ginger juliennes.
Enjoy the dish

Egg Sandwich

 Egg Sandwich

Ingredients:

6 pieces- Bread
1 or1/2 medium- Onion
1/2 tsp- Red Chilie Powder
4 piece- Egg Boiled
Butter
1/4 tsp- Garam Masala
Salt to taste

Procedure:

At 1st grate boiled eggs and add chopped onion, red chili powder, garam masala and salt properly.
Next, take a slice of bread, spread the butter and then spread the mix of grated eggs well and other spices on the bread. If you want, add the capsicum and tomato as well.Use toaster, sandwich maker or flat frying pan for making toast.
Your egg sandwich is ready.
Serve it hot tomato sauce.
Enjoy the dish.

Egg Biryani

Egg Biryani

Ingradients:

4 pieces- Egg
1 cup- Basmati Rice
1 medium- Chopped green Chilli
2 medium- Chopped Onion
2- Chopped Tomato
1 or 1/2 tsp- Turmeric powder
1/4 tsp- Red Chilli powder
1 or 2tsp- Black Cardamom
2- Cloves
1 tsp- Ginger Paste
1 tsp- Garlic Paste
1 tbsp- Cooking Oil
1 tsp- Ghee
Salt to taste

Procedure:

At 1st boil the egg, break the shell and cut into two vertical pieces with sharp knife. Heat the oil in a pan.Then, add cloves, black cardamom and saute for 30 seconds on low flames.Add chopped onion and fry till they turn light pink color.
Now add ginger garlic paste and fry till the paste turn light broen color. Keep the flames low.
Add chopped tomato and green Chilli and saute. Add turmeric powder and red Chilli powder. Add salt and cook till this paste starts seprating from the oil.
Add 3 cups of water and bring it to boil.
Now add rice and ghee. Ghee is added so that rice does not stick together.
Cook covered till the rice is done.
Now add egg pieces. Egg biryani is ready.
Serve it hot with tomato curry.
Enjoy the dish

Chilli Paneer

Ingredients:

Chilli Paneer

250gm- Paneer (cut in cube shape)
2gm- Onions Chopped
2gm- Tomatoes Chopped
1 or 1/2 cup- Capsicum Pieces
2gm- Green Chilli
2 cup- Caurnflour
1tsp- Red Chilli powder
1 tsp- Ginger Garlic Paste
2 tsp- Oil
1 tsp- Soya Sauce
1 tsp- Chilli sauce
2 tbsp- Tomato Sauce
Salt to taste

Procedure:

1. At 1st take half of the corn flour and wrap the paneer cubes in corn flour and fry them til paneer cubes are golden blown in color. Keep aside.
2. Heat oil in a pan and add ginger garlic paste.
3. Add chopped onion, chopped tomato, capsicum cubes and chopped green chilies.Fry for a while.
4.Now add red Chilli powder, soya sauce, Chilli sauce, tomato sauce and salt. Mix well and cook on low flames.
5. Take 1/2 cup of water and mix corn flour in it. Do not leave lumps.
6. Pour this water in the above pan and mix well. Cook for 2 minute son low flames.
7. Finally add fried paneer cubes and cook further for 2 minutes.
Now Chilli Paneer is ready. Serve it hot.
Enjoy the dish

Egg Paratha

Ingredients:

Egg Paratha

2 Cups- Whole Wheat Flour
8 pieces- Egg
1 or 1/2 tsp- Red Chilli Powder
Vegetable Oil for pan frying the paratha
Salt to taste

Procedure:

At 1st make a mix of whole wheat flour, red Chilli powder and salt. Then, make a dough using water or milk. Divided the dough into equal medium sized smooth round balls. Roll it in the shape of chapati (round shaped).

Next put the rolled stuffed paratha on pan or tawa and turn it when one side starts changing color.
Flip side again and the process repeated. When the chapati fills with steam, make a slit of an inch at the side of chapati and put egg in it. Now fry it evenly from both the sides.
Egg Paratha is ready now. Serve it hot with butter on top along with any curry.
Enjoy the dish

Now heat the frying pan,  it should not be deep.Break the egg and beat it properly.

Egg Pakora

Ingredients:

Egg Pakora

4 pieces- Hard Boiled Egg
1 or 1/2 tsp- Red Chilly powder
1 tsp- Mango powder
1 cup- Gram Flour
2 tsp- Baking Soda
Cooking Oil for deep frying egg pakora
Salt to taste

Procedure:

At 1st peel the boiled egg and cut in two vertical pieces with sharp knife. Then, sprinkle little salt, mango powder and red Chilly powder on each portion.After few minutes a batter of gram flouris made and 1 tsp red chilly powder, salt and add water and sitre it properly.Next baking soda is added.
Heat oil in a deep heavy bottom pan. Now dip the eggs in gram flour batter and deep fry in the oil. Fry till it turns golden brown. Finaly serve it hot with tomato sauce.
Enjoy the dish

Egg Chilli

Ingredients:

Egg Chilli

4 pieces- Boiled Egg
2 gm- Onions Chopped
2gm - Tomatoes Chopped
4/5- Green Chilli
1 tsp- Cumin Powder
1 tsp- Turmeric Powder
1tsp- Corriander Powder
1 tsp- Ginger Garlic Paste
1/2- Lemon Juice
1/2 tsp- garam masala
4 tsp- Oil
3-4 tsp- Chilli Sauce
Salt to taste

Procedure:

Heat 4 tsp of oil in a pan and fry the boiled egg properly. Then, fry eggs until the outer skin is golden brown. Heat oil in a pan and add onion and fry till it is golden brown.Now add cumin powder, red Chilli powder, turmeric powder and salt and stir it thoroughly.
Now add tomatoes and cook until it is tender. Add green Chillies. Let it cook for 5 minutes on medium flames.Add chilli sauce and mix well. Add fried eggs and cook for another 5 minutes.
Finally sprinkle garam masala. Chilli egg is ready. Serve it hot.
Enjoy the dish

Next, add few ginger garlic paste to it and let it cook until it is brown.

Paneer Pakora

                              

Paneer Pakora

Ingredients:-

    Paneer - 1/4 kg, 

    Besan - 1 cup, 

    Rice flour - 2 tbsps
    Corn flour - 1 tbsp
    Red chili powder - 1/2 tsp
    Ginger-garlic paste - 1 tsp
    Ajwain - 1/2 tsp (carrom seeds)
    Baking soda - pinch
    Salt to taste
    Cooking oil

Method:-

At first mix a cup of besan, rice flour, corn four, ginger-garlic paste, red chili powder, baking soda and salt and enough water to make a thick paste.

Blanch paneer pieces for 5 mts in hot water and drain.

Heat oil for deep frying in a heavy bottomed vessel, dip each paneer piece in the prepared pakoda batter such that it is coated on all sides and place in the hot oil. Deep fry on medium flame to a golden brown shade and removed into absorbent paper.

Now serve it with tomato ketchup or green chutney.

Enjoy the dish...

Bengali Chicken Kosha

Chicken Kosha

Ingredients:

1kg chicken
1 cup onion paste
1 cup tomato paste
1tbsp garlic paste
1tbsp ginger paste
1tbsp yogurt plain
1tsp turmeric powder
1tsp chili powder
1tsp cumin powder
1tsp coriander powder
1-2 bay leaf
4-6 cardamom
4-6 clove
2-3 cinnamam
1-2tsp garam masla
4-6tsp mustered oil
1-2tsp sugar or ghee
Salt to taste

Procedure:

At first the chicken placed in a bowl. Then onion paste , garlic paste, ginger paste, yogurt plain, cumin powder, turmeric powder, chili powder, coriander powder are added properly and mixed into them. Now it covers a small plate or plastic and placed them into 10-15 minutes.
Next in a frying panoil is pored and scattered all the pan. 

Now, bay leaf, cardamom, clove, cinnamam are added and sired them all thoroughly. after 3-4 minutes the mixed chicken with spices are added on the frying pan. Againg stire it for 10 minutes. After 5-6 minutes tomato paste mixed them all. This content mey need about 20-25 minutes. Then add garam masala and ghee or sugar. After stireing place it  for 20-25 minutes.

Now the chicken kosha is ready. You may serve this with chapatti, luchi, porota, or rice.

Enjoy the dish...

Chicken Curry a delicious dish

Chicken curry

 Ingredients:

3 tbsp oil1 red onion, thinly sliced salt, to taste1 bay leaf 3 tbsp water,1 tbsp turmeric ½ tsp chilly powder½ tsp Kashmiri degi mirch2 tbsp ground ginger 2 tbsp minced garlic1kg chicken breast chunks (or chicken thighs) 1 tomato¼ tsp sugar 3 pods cardamom, lightly crushed3 cloves 1 cinnamon stick1 tbsp ghee 1 tbsp ground coriander seedsA large bunch fresh coriander, finely chopped 

 

 Method: 

At first heat the oil in a medium deep pan over high heat. Add 1/3 of the onion, sprinkle a little salt  and fry for a few minutes, or until golden brown and crispy. Remove from oil and set aside on paper napkins as possible. 

Now add the bay leaf and the rest of onions to the oil. Season with a little salt to taste, and fry until golden brown. Add a spoonful of water and stir so that the onions break down – the water should turn a rich caramel colour. Add the turmeric, chilly, degi mirch, ginger and garlic; stir well. Reduce heat to medium high. When the fat leaves the sides, add a spoonful of water, and stir again. 

Finally add the chicken and the sliced tomato. Season with salt and sugar; stir. Add the cardamom, cloves, cinnamon, ghee and a spoonful of water. Reduce heat to low, cover and simmer for 30 or 35 minutes. 

Remove the lid, if there is water left in the pan, raise the heat to medium. Add the ground coriander and cook until all the water has evaporated (or you can leave as much gravy as you like).

This dish is served with rice or bread.

Wasabi Rasgulla

 

Wasabi Rasgulla

Ingredients:

1 Kg chhena

1.5 kg sugar

100g refined flour

150g wasabi powder

Procedure:

Rub chhena (which is home made cottage cheese) with the refined flour uniformly. Add 150g of wasabi powder to it and mix. Make uniform balls by rolling the mixture in between your palms. Make a sugar syrup of light content with 1.5 kg sugar. Poach the balls in the thick content of sugar syrup for 15 minutes. Take out them & drop them in the light content sugar syrup to store. You may serve them at the room temperature. Enjoy it.