GOLAP PITHA/SWEET ROSE

INGREDIENTS:
1.Refined Flour-2 cups
2.Milk-11/2 cups
3.Ghee-1 tablespoon
4.Salt-1 teaspoon
5.Cookie cutter 

For Sugar Syrup:
1.Sugar-2 cups
2.Water-1 cup
3.Cardamom-2
4.Cloves-3/4

For Deep Frying:
1.White oil/Ghee

METHOD:
First ,place a deep bottomed pan on gas.
Pour the whole milk into it.
Add the salt.Let it boil.
Then pour the refined flour into the boiled milk.
Mix well.Cover it.
Switch off the gas.
Take out the cooked flour in a bowl.
Add to it the ghee.Mix it well with the flour.
Knead it into a soft dough.
Now time to make the roses.
Take a portion from the dough. Roll it to a big circle.
Now with the help of a cookie cutter,cut small circles from the big circle.
The process of making the rose is shown below in the video.
After making the roses, keep them aside.
Place a wok on flame.
Pour oil or ghee.
Let it be hot.
Now deep fry the roses till their colour turn to light brown.

For Sugar Syrup:
In a container, pour the sugar,cardamom, cloves.Add to it the water.
Put the container on flame.
Let it boil.
Sugar Syrup is ready.

Now dip the deep fried roses into the sugar syrup.let them be into the syrup for some time.
After that take them out from the syrup and serve the yummy GOLAP PITHA....

https://m.youtube.com/watch?v=OJDU1D_aP40

https://m.youtube.com/watch?v=xsyXcTHS6JI

Spicy Potato Wedges

INGREDIENTS:
1.Boiled potato(medium size)-2
2.Garam masala powder-1 teaspoon
3.Dried mixed herbs-1 teaspoon
4.Salt according to taste
5.Black pepper powder-1 teaspoon
6.Red chilli powder-1 teaspoon
7.Finely chopped garlic-1 teaspoon
8.Sunflower oil-3 tablespoons
For Dip:
1.Mayonnaise-1 tablespoon
2.English mustard sauce-2 teaspoons
3.Honey-1 teaspoon
4.Tomato ketchup-1 teaspoon
5.Parsley leaves (chopped)-1 teaspoon

METHOD:
Take one bowl.cut the boiled potatoes with skin into wedges.Add to it 1 tablespoon oil,salt,pepper powder,red chilli powder, herbs,chopped garlic,garam masala powder.Mix well and set aside.
Heat the remaining oil in a non- stick tawa.Now shallow fry the marinated potato wedges in tawa.Fry till they are golden crisp from both the sides.

For Dip:
In a small bowl,mix together the mayonnaise, mustard sauce,honey,tomato ketchup and parsley leaves.Refrigerate the dip for half an hour.

Enjoy the Crispy Spicy Potato Wedges with tasty Dip.

BLACK GRAM-PANEER BURGER

INGREDIENTS:
1.Paneer/Cottage Cheese-200gms
2.Black gram(Soaked and boiled)-1 cup
3.Multi grain burger buns-4
4.Button mushrooms-11/12
5.Onion(cut into dices)-1(medium size)
6.Yellow bell pepper-1(cut into dices).
7.Red bell pepper-1(cut into dices)
8.Green capsicum-1(cut into dices)
9.Sunflower oil-2 tablespoons
10.Salt to taste
11.Crushed black pepper corns-1 tablespoon
12.Dried herbs-1 tablespoon
13.Bread crumbs-1/4 cup
14.Mayonnaise as required
15.Cheese slices-4
16.Lettuce leaves-4-5 pieces(soaked in ice water)
17.Tomato slices-7-8 pieces

METHOD:
First slice mushrooms.
Then put black grams(boiled), onion,all bell peppers, mushrooms in a  food processorand process into a fine mixture.
Now,place a non-stick pan on flame. Pour 1 tablespoon oil into it.add to it the mixture. Add to it salt,crushed pepper corns,dried herbs.mix well and cook for 2 minutes.
Now remove from heat.transfer the cooked mixture into a bowl. Let it cool in room temperature.
After that crumble the cottage cheese and add to the mixture. Mix well.keep it in refrigerator for some time.
Now add the breadcrumbs to mixture and mix well. Divide the mixture into equal portions and give them a shape of patty.
Place a non stick tawa on flame. Pour 1 tablespoon oil and let it be hot.
Now shallow fry the patties till they are evenly done from both the sides.
Now cut the burger buns horizontally into halves.toast them on tawa by adding slight butter.
To assemble burgers,first apply mayonnaise on both the parts of the buns.place lettuce leavesover it.then place tomato slices and cheese slice.sprinkle salt,pepper powder,herbs on top.now place the patty on top and cover with another part of the bun.
Similarly make other burgers.
Black Gram-Paneer burger is ready.
It is a very tasty as well as healthy dish for everyone specially for kids.

BIRYANI MASALA

INGREDIENTS:
1.Shahi Cumin Seeds-4 tablespoons
2.Coriander Seeds-6 tablespoons
3.Green Cardamom-8
4.Black Cardamom-4
5.Cinnamon Sticks-4
6.Cloves-2 teaspoon
7.White Pepper corns-1 teaspoon
8.Black pepper corns-1 teaspoon
9.Bay Leaves-4
10.Fennel Seeds-2 tablespoons
11.Star Anise-3
12.Mace Flower-3
13.Nutmeg-2(crushed)
14.Stone flowers-4

METHOD:
Put a dry tawa on flame.then roast all the spices on tawa in low flame.
Be careful, the spices should not be burnt.
Then take them out from the tawa.let it cool in room temperature.
After that grind them in a blender to a fine powder.
Sieve the powder and store it in an air tight jar.
BIRYANI MASALA is ready.
Prepare ur favourite biryani with this fresh,pure and aromatic home made masala. It is much more pure than the market biryani masala.

KHAMIRI ROTI

INGREDIENTS:
1.Refined flour-1 kg
2.Dry yeast-1 tablespoon
3.Sugar-1 tablespoon
4.Salt-1 teaspoon
5.Warm milk-100ml
6.Warm water-1/2 cup
7.Desi ghee-2 tablespoons



METHOD:
First,dissolve the yeast and sugar in warm water and leave aside for 10-15 minutes until the yeast begins to ferment.
Then take a large size bowl .pour into it the flour,salt,sugar and ghee.combine all the ingredients and add to it warm milk.knead very well to make a hard dough.
Now cover the dough with a damp muslin cloth and keep aside for 2-3 hours.
After that divide the dough into 8 or 10 equal portions.with the help of roller pin,roll each portion into a circle of approximately 4" diameter.
Place each circle on tawa and make roti.(while rolling the circle if anyone wants ,he/she can spread some kalonji and chopped coriander leaves also.)
Lastly brush each Khamiri Roti with ghee and serve hot with any side dish.
(Normally Khamiri Roti is prepared in oven.but I made it in gas.then also it will be very soft and tasty).
If anyone wants to prepare it in oven,then place the rotis on a greased baking tray and bake for 4-5 minutes.

LEMON CORIANDER CHICKEN SOUP

INGREDIENTS:
1.Boneless chicken (cut into small cubes or shredded)-500gm
2.Coriander leaves -1 cup(chopped)
3.Coriander stems(Chopped)-1/2 cup
4.Lemon grass(chopped)-1/2 cup
5.Garlic cloves-2-4
6.Crushed ginger-1 tablespoon
7.Lemon juice-5 tablespoons
8.Salt -according to taste
9.Butter-1 tablespoon
10.Coriander seeds-1 teaspoon
11.Black pepper corns-1 teaspoon


METHOD:
First wash and clean the chicken pieces very well.
Wash the coriander leaves and coriander stems very well. Make sure the stems are free of dirt.
Now in a cooker or deep bottomed pan,take the chicken pieces along with coriander stems,coriander seeds,black pepper, garlic and ginger.pour into it about 2-3 cups of water.Cover it and cook till the chicken is cooked and get soften.
Now strain the stock in another pan.
From the strainer, take out the chicken pieces and discard rest of the stuff.
Now place the pan containing stock on flame.Add to it the chicken pieces and chopped coriander leaves and chopped lemon grass.let it boil for 2-3 minutes.
Then add to it the lemon juice and salt.Then switch off the gas.
Garnish with some more chopped coriander leaves and a dash of butter.
Lemon Coriander Chicken Soup is ready to serve.Serve hot.

CHICKEN STOCK

INGREDIENTS:
1.Chicken bones-500 gm
2.Roughly chopped onions-1 cup
3.Shredded Ginger-3 tablespoons
4.Crushed garlic cloves-7-8
5.Cloves-5-6
6.Cinnamon sticks-2-3
7.Bay leaves-2 or 3
8.Lemon Grass-2 tablespoons
9.Black pepper corns-1 teaspoon
10.Water-11/2 ltrs.

METHOD:
First wash and clean the chicken bones very well.Now take a deep bottomed heavy pan.pour into it the water.then add to it one by one all the ingredients.
Put it on flame.cover it.let it boil until the chicken bones get soften and the water reduces to the amount of 1 ltr.
Then switch off the gas.
Now strain the whole liquid into a clean glass container by a good strainer or by a muslin cloth,so that the chicken stock should be totally transparent and not cloudy.
Now let it cool in room temperature. And store it in fridge to use it in preparing other recipes.

SIMPLE CAULIFLOWER POTATO CURRY

INGREDIENTS:
1. Cauliflower cut into medium sized florets-2 cups
2.Potatoes(cut into medium sized cubes)-1 cup
3.Green pea pods-1/2 cup
4.Ginger paste-2 tablespoons
5.Green chilli paste-1 teaspoon
6.Chopped tomatoes-1/2 cup
7.Cumin seeds paste-1 tablespoon
8.Coriander seeds paste-1 tablespoon
9.Red chilli powder-2 teaspoon
10.Turmeric powder-2 teaspoon
11.Salt-according to taste
12.Pure ghee-1 tablespoon
13.Mustard oil-6 tablespoons
14.Garam masala paste-1 teaspoon
15.Water-2 -3 cups
16.Sugar-1 teaspoon
17.Whole Garam masala(cardamom,cinnamon, cloves)-1 teaspoon
18.Bay leaves-2
19.Cumin seeds-1 teaspoon


METHOD:
First put a wok on flame.pour some mustard oil into it.let it be hot.now fry into it the cauliflower florets and potato cubes by adding little salt and turmeric powder till they get light brown in colour.then take them out from the wok and keep them aside.
Again put the same wok on gas.pour rest of the mustard oil.let it be hot.Temper with cumin seeds,whole garam masala and bay leaves.as soon as the cumin seeds and garam masala start to splutter, add ginger paste.stir it.then add to it chopped tomatoes. Cook till the tomatoes get little soften. Now add to it the cumin paste,coriander seeds pasteand green chilli paste.stir for 2-3 minutes. Then add turmeric powder, red chilli powder, salt and stir for few minutes till the oil is seen from the sides.
Now add the green pea pods and fried cauliflower florets and potato cubes. Mix them very well with the spices and cook for few minutes.
Then add water to it.mix well and cover the wok.let it cook in low -medium flame for 15-20 minutes till the potatoes and cauliflower florets get soften and the gravy becomes slightly thick.
Finally, open the lid.add to it sugar,garam masala paste and ghee and again cover it.switch off the gas. Give standing time of 5 minutes.
Cauliflower-Potato Curry is ready to serve.Enjoy it hot with steamed rice or chapatti.

CHOCOLATE MUG CAKE

INGREDIENTS:
1.Refined flour: 3 tablespoons
2.Cocoa powder: 11/2 tablespoons
3.Baking powder: 1/2 teaspoon
4.Baking soda:1 pinch
5.Melted butter:2 tablespoons
6.Condensed milk:3 tablespoons
7.Milk:4 tablespoons
8.Any chocolate chunks:Hand full
9.A large size coffee mug

METHOD:
First,in the coffee mug,take all the dry ingredients. With the help of a spoon stir them very well.
Then add to it melted butter, condensed milk and milk.
Now mix all the ingredients very well so that there remains no lump at all.
Lastly add the chocolate chunks(I used Dairy Milk).then again stir in soft hand.
Cake mixture is ready.
Now put the mug of mixture into the microwave for 2 minutes.
After that take it out from microwave and allow it to cool in room temperature.
Chocolate Mug Cake is ready.

ALOO PALAK

INGREDIENTS:
1.Finely chopped spinach-2 cups
2.Potatoes(partly boiled)diced into cubes-1cup
3.Whole fenugreek Seeds-1 teaspoon
4.Roasted and coarsely grinned coriander seeds and fennel seeds-3 tablespoon
5.Desi ghee-2 tablespoon
6.Salt-according to taste
7.Green chillies(chopped)-2
8.Hing-1/2 tablespoon
9.Whole red chilli-1
10.Turmeric powder-1 teaspoon

METHOD:
Put a pan on flame.pour desi ghee into it.let it be warm.then temper with fenugreek seeds,whole red chilli and hing.when they start leaving a beautiful aroma,add the boiled potato cubes.stir for few minutes.then add to it the chopped spinach.add salt and turmeric powder.cover it and let it cook for few minutes.then open the lid and stir till all the moisture dried up.then add the coriander and fennel powder and chopped green chillies.mix everything very well and cook for couple of minutes.
Turn off the gas.cover it and give standing time for 5 minutes.
AlooPalak is ready to serve.serve it with phulkas or steamed rice.

DUCK EGG CURRY

INGREDIENTS:
1.Duck eggs(full boiled)-6
2.Onion paste-4 tablespoons
3.Ginger paste-2 tablespoons
4.Garlic paste-11/2 tablespoons
5.Green chilli paste-2 teaspoon
6.Finely chopped tomatoes-1/2 cup
7.Whole garam masala paste-11/2 teaspoon
8.Red chilli powder-2 teaspoon
9.Pure ghee-1 tablespoon
10.Sugar-1 teaspoon
11.Salt-according to taste
12.Mustard oil-6 or7 tablespoons
13.Turmeric powder-1/2 tablespoon
14.Bay leaves-2
15.Cumin seeds-1 teaspoon
16.Hot water-250gm


METHOD:
First slightly slit all the boiled duck eggs and smear them with little salt,turmeric powder and red chilli powder.keep it aside.
Now put a wok on gas.pour some mustard oil into it.let it be warm.then add the eggs and fry them till they become light brown in colour.then take them out and keep them in a bowl.
Again put the wok on flame.pour the rest of the oil into it.let it be hot.then add to it bay leaves and cumin seeds.when the seeds start spluttering,add to it onion paste.stir it for 2 minutes.then add to it ginger-garlic paste and green chilli paste.again stir for few minutes.then add chopped tomatoes.stir and stir for some minutes.now one by one add all the dry spice powder.stir the spices for few minutes till the raw smell of the spices get vanished and the oil is viewed from the sides of the wok.
Now add to it the fried eggs.mix them very well with the spices and cook for couple of minutes.
Then pour the hot water into it.cover it and let it cook for 10-12 minutes in medium flame.lastly add to it sugar,gram masala paste and ghee and switch off the gas.cover it and give a standing time of 5/6 minutes.
Duck Egg Curry is ready to serve.enjoy it with any staple food.

NOLEN GURER KALAKAND

INGREDIENTS:
1.Full Cream Milk-3 ltrs
2.Condensed Milk-100gm
3.Nolen Gur/Pure Dates Syrup-200gm
4.Lemon juice-4 tablespoon
5.Cardamom Powder-11/2teaspoons(optional)
6.Pure Ghee-4 tablespoons

METHOD:
First boil the milk properly. Add lemon juice to it to make paneer.remove water from the paneer.now mash the paneer.
Put a pan on the flame. Put the paneer into it.add to it the condensed milk and nolen gur.mix it and stir the mixture continuously.thenadd to it cardamom powder (optional) and ghee.cook on low flame.stir the mixture continuously till the mixture becomes thick.
Now switch off the gas.spread the mixture on a plate which is greased with ghee.cut it into square shapes.Make it cool and keep it in fridge for few hours.
Delicious Kalakand is ready.

CHRISTMAS CAKE IN MICROWAVE

INGREDIENTS:
1.Refined Flour:150gm
2.Castor Sugar Dust:100gm
3.Cocoa Powder-3 tablespoons
4.Vanilla Essence-1 teaspoon(optional).
5.Liquid Jaggery-5 tablespoons
6.Dry Fruits(raisans,dates,tutti fruity,cherry):1 cup
7.Nuts(Almonds,cashews,walnuts)-1/2 cup
8.Hot water-125ml
9.Baking soda-1/2 teaspoon
10.Oil-60 ml.
METHOD:
In a bowl pour the hot water.Add to it the dry fruits and nuts so that they can get soften.
In another bowl,sieve flour,cocoa powder,baking soda.then mix well.
Now in the dry fruits soaked water addsugar dust,oil,liquid jaggery,vanilla essence(if anyone is using liquid jaggery,then vanilla essence is not required). Then mix well.
Now add the flour mix into the liquid mix and mix the whole thing with a spatula very well so that there remains no lump.
Take a cake mold of any shape or a microwave safe bowl.brush all the sides of it with oil.Pour the mixture in.fill the  mixture till half of the bowl.
Put the bowl in the microwave for 5 minutes in micro mode.
Give standing time for 10 minutes.
Take it out from microwave and allow it to cool completely.
CHRISTMAS CAKE is ready.Enjoy it with your family and friends.

BUTTER FISH FRY.

INGREDIENTS:
1.Bhetki/Basa fish fillets-6 pieces.(cut into square pieces).

2. Onion paste- 2 tablespoons.
3. Ginger paste-1teaspoon
4. Garlic paste-1 teaspoon
5. Coriander leaves paste-1 tablespoon
6. Green chilli paste-1teaspoon
7. Salt-1 teaspoon
8. Lemon juice-3 tablespoons

For Batter:
1. Corn flour-1 cup
2. Eggs-2
3. Salt-1/2 teaspoon
4. Melted butter-4 tablespoons
5. Black pepper powder-1 tablespoons

For Frying:
Butter-250gms
(If anyone don't want to deep fry fully in butter,then he/she can mix butter and sunflower oil).

METHOD:
Wash the fish fillets very well and pat them dry.Then marinate them in onion paste,ginger-garlic paste,coriander leaves paste,green chilli paste,salt and lemon juice. Let them be marinate for 2-3 hours in fridge.
Then in a bowl,beat two eggs.mix with it corn flour, black pepper powder, salt,melted butter.add to it ice chilled water to make a semi fluid batter.keep it in mind that the batter should not be too much thick neither too much fluid.
Now put a non-stick pan on flame.pour the whole butter into it.with it mix little white oil so that the butter does not get burnt.let it be hot.now take each fish fillet,dip it into the batter and deep fry it till it gets the golden brown colour.follow the same with all the fish fillets.
BUTTER FISH FRY is ready to serve.Serve them hot with mustard sauce and salad.

BEGUNI

INGREDIENTS:
1.Eggplant (cut into very thin slices vertically)-according to members
2.Besan-1 cup
3.Baking soda-1/2 teaspoon
4.Onion seeds-1 teaspoon
5.Salt-1/2 teaspoon
6.Ice chilled water
7.Turmeric powder-1/2 teaspoon
8.Red chilli powder-1/2 teaspoon
9.Mustard oil for deep frying

METHOD: 
Soak the eggplant pieces into salt water for half an hour.then take them out and marinate them with salt and turmeric powder and red chilli powder .keep them aside.
In a bowl, pour besan,baking soda,salt,turmeric powder, kalonji.mix them all very well.now pour chilled water into it to make a semi thick batter.
Put a non- stick wok on flame.pour into it sufficient mustard oil for deep frying. Let it be hot.now take each eggplant slice,dip it into the batter and deep fry it.follow the same process for other eggplant pieces also.Lastly sprinkle some chat masala and rock salt over them.
BEGUNI is ready to serve with hot tea....

YAM BHARTA

INGREDIENTS:
1.Yam(boiled and mashed)-250gm
2.Onions seeds/kalonji-1 teaspoon
3.Garlic cloves(crushed)-5/6
4.Dry red chillies-2
5.Chopped tomatoes-1 tablespoon
6.Chopped coriander leaves-1 tablespoon
7.Mustard sauce/kasondi-3 tablespoons
8.Mustard oil-3/4 tablespoons
9.Chopped green chillies-1 teaspoon
10.Salt according to taste

METHOD:
Put a non-stick pan on flame.pour mustard oil into it.let it be warm.temper with dry red chillies and kalonji.then add to it the crushed garlic cloves.stir till they become light brown and leaves a good smell.then add to it chopped tomatoes and salt.cook till it becomes soft.now put the boiled and mashed yam into it.cook for few minutes.then add to it chopped green chillies and mustard sauce.mix everything very well and cook for another couple of minutes.finally add chopped coriander leaves and mix.
Yam Bharta is ready to serve.serve it hot with rice or phulkas.

STUFFED MIRCHI FRITTERS

INGREDIENTS:
1.Jumbo sized green chillies-4
2.Besan-1/2 cup
3.Corn flour-2 tablespoons
4.Ajwain-1 teaspoon
5.Salt-1/2 teaspoon
6.Turmeric powder-1 pinch
7.Oil for deep frying

FOR STUFFING:
1.Potato (boiled and mashed)-1
2.Whole Garam masala (roasted and grind)-1 teaspoons
3.Cumin seeds(roasted and grind)-1/2 teaspoon
4.Fennel seeds(roasted and grind)-1/2 teaspoon
5.Coriander seeds(roasted and grind)-1/2 teaspoon
6.Chopped coriander leaves-1 teaspoon
7.Salt according to taste

METHOD:
First slit all the chillies vertically and take out the seeds from between. Wash them properly and dry them.keep those aside.
Stuffing:
In a bowl take the mashed potatoes. Add to it all the dry spice powder,salt and chopped coriander leaves. Mix them properly with hand.
Now take a small portion of stuffing and insert it very carefully in each chilli from the side which has been vertically. Follow the same process for rest of the chillies.
Batter:
In a bowl,take the besan.add to it corn flour,ajwain,salt,turmeric powder. Mix them very well.then pour into it sufficient ice chilled water to make a thick batter.
Now put a non-stick frying pan on flame.pour sufficient oil for deep frying. Let it be hot.then dip each stuffed chilli into the batter and fry it till it becomes golden brown.
Stuffed mirchi fritters are ready to serve.Serve them with any sauce and chat masala.
One of my favourite evening snacks in rainy and winter season...

LOBIA MASALA

INGREDIENTS:
1.Lobia(soaked in water for 8-10 hours)-500gm
2.Chopped onions-1 cup
3.Chopped tomatoes-1/2 cup
4.Ginger paste-1 tablespoon
5.Garlic paste-1 tablespoon
6.Hing-1 teaspoon
7.Fenugreek seeds-1 teaspoon
8.Bay leaves-2
9.Fennel powder-1 teaspoon
10.Roasted coriander powder-2 teaspoons
11.Roasted cumin powder-2 teaspoons
12.Garam masala powder-1teaspoon
13.Turmeric powder-3 teaspoons
14.Kashmiri red chilli powder-1 tablespoon 
15.Chopped green chillies-1 teaspoon

16.Kasuri methi -1 teaspoon
17.Chopped coriander leaves for garnishing
18.Salt according to taste
19.Mustard oil-5-6 tablespoons


METHOD:
First boil the soaked LOBIA in pressure cooker by adding some salt and turmeric powder. Make sure that lobia should not be overcooked. Now place a wok on flame.Pour mustard oil and let it be hot.Now add to it the bay leaves,hing and fenugreek seeds.Now add to it the chopped onions. Stir it and let it be light brown in colour.Then add to it the chopped tomatoes, let it become soft.Then add to it ginger-garlic paste.cook all the masala for 2-3 minutes. Then add to it all the dry masala one by one.again cook for couple of minutes till the oil is visible from the sides.Now add the boiled lobia into it.mix all the masala with the lobia properly.Then let it simmer in low flame for 10 minutes. In between stirring is necessary otherwise lobia may burn from the bottom. Lastly add kasturi methi leaves ,cover it and give it a standing time for 3-4 minutes.Finally garnish it with chopped coriander leaves. Lobia Masala is ready to serve with hot phulkas.

LAU PATAI CHINGRI BHAPA(BAKED PRAWN IN BOTTLE GOURD LEAF)

INGREDIENTS:
1.Small sized prawns-500gm
2.Tender medium sized bottle gourd leaves(washed properly)-4 pieces
3.Mustard paste-6-7 tablespoon
4.Poppy seeds paste-3 tablespoon
5.Salt according to taste
6.Turmeric powder-2 teaspoon
7.Mustard oil-8 tablespoon
8.String to tie each envelope

METHOD:
First clean and wash the prawns properly and keep them aside.Now in a bowl take the mustard paste,Poppy seeds paste,salt,turmeric powder and mustard oil.mix all the ingredients properly. Now add the prawns to it.again mix everything very well so that the prawns totally get mixed with the spices.Now take each bottle gourd leaf,brush it with little mustard oil.take a portion of prawn mixture and place it on the middle of the leaf.now wrap the leaf like an envelope and tie it with a string. Follow the same process with the other leaves also.now place all the envelopes in a microwave proof container. Put the container into microwave for 4-5 minutes by covering it.Take out the container from microwave and give standing time for another couple of minutes. Baked Prawn is ready to serve. Serve it with steamed rice.

SHUKTO(A TRADITIONAL BENGALI DELICACY)

INGREDIENTS:
1.Bitter Gourd
2.String Beans
3.French Beans
4.Raw Banana
5.Raw papaya
6.Potato
7.Radish (optional)
8.Eggplant
9.Vadi(small nuggets which are made of various lentil paste and then dried under sun for few days).
10.Mustard paste-1 tablespoon
11.Poppy seeds paste-1 tablespoon
12.Milk-100ml
13.Radhuni paste(it is a type of spice like dhania or jeera which adds a very good and strong flavour to the dish)
-1 teaspoon
14.Ginger paste-2 teaspoons
15.Panchforon-1/2 teaspoon (mixture of 5 spices-cumin,fennel, fenugreek, radhuni,kalongi)
16.Bay leaves-2
17.Ghee-1 tablespoon
18.Sugar(according to taste)
19.Salt(according to taste).
20.Mustard oil-4 -5 tablespoons

METHOD:
First cut all the vegetables lengthwise into medium size.now put a kadhai on flame. Let it be warm.then pour 1 tablespoon of mustard oil and fry the vadis.keep them aside.Now again pour some mustard oil and lightly fry the vegetables by adding little salt.take them out from kadhai and keep them aside.again pour the remaining mustard oil in the kadhai and let it be hot.now add to it bay leaves and panchforon.let the spices splutter.after that add to it radhuni paste and ginger paste.add little salt and stir for couple of minutes. Then add mustard paste and poppy seeds paste and stir continuously otherwise it will get stuck at the bottom of the kadhai. Now add the previously fried vegetables to the spices and stir for few minutes. Then add to it the milk.Also add the fried vadis. Mix everything properly and cover it.let it simmer in low flame until the vegetables are cooked and the gravy gets little thick.lastly add to it little sugar and ghee.cover it for another couple of minutes. Now SHUKTO is ready to serve.serve it with steamed rice.

LASOONI NAAN

INGREDIENTS:
1.Refined flour-3 cups
2.Fried chopped garlic-2 tablespoon
3.Baking powder-11/2 teaspoon
4.Salt-1 teaspoon
5.Castor sugar-2 teaspoon
6.Butter-2 tablespoon
7.Milk-1 cup
8Fresh chopped coriander leaves-1/4 cup
9.Butter for brushing-as required

METHOD:
First set aside a little flour for dusting and sift the rest of the flour with baking powder and salt into a bowl.Now add the Castor sugar,butter and mix well. Then add the milk and 2 tablespoons of water,fried garlic and coriander leaves and knead into a medium soft dough.Cover the dough with a damp cloth and let it rest for an hour.
After an hour divide the dough into eight equal portions and roll into balls.Cover them with a damp cloth again and rest for half an hour.
Now preheat the oven or microwave to 200-250 degree centigrade.
Now roll out each ball on a surface dusted with flour into 5 inch or 6 inch diameter disc.Pull it from one end to give it an oval shape. Then place it on a baking tray and bake in the preheated oven or microwave for 7-8 minutes.
After that remove the naan from the oven,brush with butter and serve hot with any veg or non-veg side dish.

KEEMA DO PYAZAA

INGREDIENTS:
1.Keema-500 gms
2.Green chillies-7/8
3.Chopped medium sized onions-6/7
4.Oil-7-8 tablespoon or half cup
5.Crushed black pepper powder-1 tablespoon
6.Garam masala powder-3 teaspoon
7.Salt to taste
8.Coriander powder-5 teaspoon
9.Red chilli powder-4 teaspoon
10.Green cardamom powder-1 teaspoon
11.Chopped ginger-1 teaspoon
12.Chopped garlic-3 teaspoon
13.Chopped tomatoes-half cup
14.Turmeric powder-1 teaspoon
15.Chopped fresh coriander leaves-half cup
16.Large onion-1(quartered and layers separated)

METHOD:
First slit 5 green chillies and finely chop the remaining three chillies.Now heat one fourth cup oil in a non stick kadai and add the slit green chillies and chopped onions and saute for 3 minutes.Then add to it the crushed black pepper powder and saute till the onions are well browned.Now add garam masala powder, keema,and salt and saute for 5 minutes. Add to it 3 spoons of coriander powder and three teaspoon of red chilli powder and saute for 10-15 minutes. Add the green cardamom powder and mix well.Now heat four tablespoon if oil in another non stick pan,add to it the chopped ginger,garlic and chopped green chillies and saute till they are browned.Add the tomatoes and salt and saute till they are softtheAdd the turmeric powder and the remaining red chilli powder and saute for a minute. Add to it the remaining coriander powder and saute for 5 minutes. Then pour quarter cup of water into it and two teaspoon of chopped coriander leaves and mix.Then add the quartered layers of onion and saute.Now add to it the cooked keema and mix well. Add one and half cup of water and adjust salt.Cook till all the water is absorbed and the keema is completely cooked.
Now transfer the keema into a serving dish,garnish with coriander leaves and serve hot with hot chapatti...

MINT CRUSH

INGREDIENTS:
1.Fresh mint leaves- 2 cups
2.Lemon juice-4 tablespoon
3.Lemonade-2 bottles
4.Dash of salt and black pepper powder
5.Ice cubes-As you like
6.Mint leaves and lemon slices for garnish.
7.Water-1 cup

METHOD:
Put mint leaves in a blender and add 1 cup of water.Blend till smooth.Now strain to extract the mint juice.Chill the juice till serving time.
Now take 4 serving glasses.Put the ice cubes equally in each glass.Now pour the chilled mint juice equally in all the glasses.Add to it the lemon juice,salt and pepper powder. Now pour the lemonade in all the glasses.Stir properly.Now garnish with mint leaves and lemon slice. Mint crush is ready.Enjoy the drink.

MUTTON ROGAN JOSH

INGREDIENTS:
1.Boneless mutton and mutton shanks(nalli)-800gm
2.Mustard oil-1/2 cup
3.Green cardamoms-6
4.Fennel seeds(mouri)-11/2 tablespoon
5.Cloves-5
6.Sliced onions-4
7.Ginger-garlic paste-2 tablespoon
8.Salt to taste
9.Fennel powder-4 tablespoon
10.Green cardamom powder-4 tablespoon
11.Kashmiri red chilli powder-2 tablespoon
12.Whisked yogurt-1 cup
13.Roasted gram flour(besan)-1 tablespoon
14.Chopped fresh coriander leaves-2 tablespoon

METHOD:
Heat the oil in a deep non stick pan. Add to it the green cardamom, cinnamon sticks,fennel seeds,cloves and saute for 30 seconds.Then add onions,salt and saute till those turned into golden brown. Now add ginger garlic paste and again saute for 1 minute.
Now add the mutton pieces and saute till it becomes lightly browned.Then add to it 3 teaspoons of fennel powder,3 teaspoons of green cardamom powder, kashmiri red chilli powder, yogurt and saute till the oil separates.Now add two cups of water and mix well.Then transfer this into a pressure cooker and cook under pressure till pressure is released five times or for around 20 minutes. Now open the lid when the pressure reduces completely. Remove the mutton pieces and strain the gravy into a deep pan.Boil the gravy once again and add the mutton pieces into the boiling gravy and mix well.Mix the roasted besanwith 4 tablespoon of water and add to the gravy and mix well.Add the remaining cardamom powder, coriander leaves and summer for 5 minutes. Add also the remaining fennel powder and mix well..
Transfer this into a serving bowl and garnish with chopped coriander leaves...
Mutton Rogan Josh is ready to serve....

STUFFED MUSHROOM TIKKA.....

INGREDIENTS:
1.Large button mushrooms-8
2.Wooden satay sticks-4

FOR COATING:
1.Grated processed cheese-1/4 cup
2.Hung yogurt-1/4 cup
3.Green cardamom powder-1/2 teaspoon
4.White pepper powder-1/4 teaspoon
5.Garam masala powder-1/4 teaspoon
6.Ginger paste-1/4 teaspoon
7.Garlic paste-1/4 teaspoon
8.Green chilli paste-1/2 teaspoon
9.Cornflour-1/2 tablespoon
10.Oil-1 teaspoon
11.1 large pinch of turmeric powder

FOR STUFFING:
1.Grated paneer-1/4 cup
2.Chopped fresh coriander leaves-1 tablespoon
3.Chopped green chilli-1 teaspoon
4.Salt to taste

METHOD:
Remove the stems of the mushrooms and blanch the tops in boiling water for 5 minutes.
For the coating,mash the cheese well in a flat plate.Add the hung yogurt and mix well.Add the green cardamom powder,white pepper powder,garam masala powder,ginger-garlic paste,green chilli paste and cornflour.Mix well
Now,in a small non stick pan heat little oil and add the turmeric powder.Take the pan off the heat.Then add this to the cheese mixture and mix well.
For the stuffing, mix together the paneer,coriander leaves, ginger paste,green chilli and salt.Mix well.
Fill the mushrooms with this stuffing. Place one mushroom over the other,open end facing each other and string them onto a satay stick or toothpick. Prepare the remaining mushrooms similarly. Now coat all the mushrooms with the cheese mixture and arrange them on a baking tray.
Now pre heat the oven or microwave to 200 -250 degree centigrade. Then bake these mushrooms in the preheated oven or microwave for 10-15 minutes.
Mushroom tikka is done.Serve hot with tamarind chutney or mint chutney.

AMRITSARI PANEER TIKKA

INGREDIENTS:
1.PANEER(cut into big cubes)-200gm
2.Ginger-garlic paste-2 tablespoon
3.Ajwain-1/2 teaspoon
4.Salt as required
5.Red chilli powder-1/2 tablespoon
6.Gram flour-5 tablespoon(besan)
7.Chat masala to sprinkle
8.Oil for frying

METHOD:
First mix Ginger-garlic paste with ajwain,salt,and red chilli powder.
Marinate the paneer cubes with this paste for 2-3 hours.
Now in a pan heat oil.
Sprinkle gram flour on the marinated paneer cubes and mix to coat the besan on the paneer.
Now either deep fry or shallow fry the paneer cubes till their colour turns into golden brown.
Now sprinkle some chat powder over the fried paneer cubes and serve hot with some mint and coriander chutney.

CHOCOLATE MOUSSE

INGREDIENTS:
1.Milk-3 cups
2.Cocoa powder-3 tablespoon
3.Cornflour-11/2 tablespoon
4.Sugar-4 tablespoon
5.Dark cooking chocolate (cut into small pieces)-60 gm
6.Coffee powder-1 tablespoon
7.Vanilla essence-1 teaspoon
8.Whipped cream(till it becomes fluffy)-1 cup

DECORATION(optional):
1.Whipped cream till thick-1/2 cup
2.Ready made chocolate sauce

METHOD:
First mix cocoa powder and cornflour in half cup milk in a small bowl to make a paste.
In a heavy bottomed pan boil rest of the milk with sugar.
Add to it cocoa and cornflour paste and stir continuously.
Add the chocolate pieces and cook on low heat for 3-4 minutes till the chocolate dissolves.
Now add coffee powder to it and remove from fire.Cover and keep hot.
Let it cool down and become slightly thick.
Now in another bowl,beat the cream and vanilla essence till it becomes slightly thick and fluffy.
Add this whipped cream to the chocolate mixture. Beat well till smooth.
Now take the serving glasses and coat them with chocolate sauce.
Now pour the mixture into the glasses one by one.
Refrigerate them for 3-4 hours or till they set.
For Decoration:
Put the whipped cream in an icing bag.Keep it in the freezer for 10 minutes.Now decorate the mousse with whipped cream as you wish.
CHOCOLATE MOUSSE is ready to serve your kids.They will love it.

CHICKEN REZALLA IN MICROWAVE

INGREDIENTS: 
1.Chicken (leg and breast pieces)-1kg
2.Boiled onion paste-4 tablespoon
3.Ginger-garlic paste-3 tablespoon
4.Dry red chillies-2
5.Yogurt-1 cup
6.White pepper powder-2 teaspoon
7.Fresh cream-1 cup
8.Cashew nuts paste-2 tablespoon
9.Melon seeds paste-1 tablespoon
10.Poppy seeds paste-2 tablespoon
11.Bay leaves-2
12.Black cardamom-1
13.Green cardamom-4
14.Cloves-5
15.Cinnamon stick-2
16.Mace powder-1 teaspoon
17.Nutmeg powder-1 teaspoon
18.Kevra water-1 tablespoon
19.Desi ghee-3/4 cup
20.Salt as required

METHOD:
For Marination:
First clean and wash the chicken pieces properly.
Then marinade the chicken pieces with half cup of yogurt,one tablespoon of Ginger-garlic paste, white pepper powder, salt,and half cup of fresh cream.
Keep it like this in refrigerator at least for 7-8 hours.

PREPARATION:
First in a bowl mix together boiled onion paste, remaining Ginger-garlic paste,cashew nuts paste,melon seeds paste and poppy seeds paste.Keep it aside.
Now take a large size microwave bowl with lid.Pour the ghee into it.
Heat the ghee in microwave for 30 seconds.
Then temper with bay leaves, dry red chillies and whole garam masala (black cardamom, green cardamom, cloves,cinnamon).
Now add to it the pre-done mixture(mixture of onion paste.......poppy seeds paste),and let it cook for couple of minutes in micro mode by covering the lid.
 Take out the marinated chicken from the refrigerator before half an hour of the preparation.
Now put the marinated chicken into the mixture of spices and stir it properly to get it mixed with all the spices.
Cook the chicken for 5-6 minutes in micro mode by covering it.
After that take out the bowl from microwave and add to it the remaining yogurt,fresh cream and little salt.
Mix everything properly and again under the bowl in the microwave .
Let the chicken cook for 15-20 minutes in micro mode until it gets soften by covering it.In between stir the chicken twice.
Then after 20 minutes take out the bowl from the microwave and add to it the nutmeg powder,mace powder and kevra water .Cover it immediately with the lid and give standings time for 5-10 minutes.
Now Chicken Rezalla is ready to serve.
Serve hot with any type of chapatti or pulao.

FRIED EGG IDLY

INGREDIENTS:
1.Rice-200gm
2.Urad Dal-100gm
3.Eggs-4
4.Chopped onions-1/2 cup
5.Curry leaves-4 or 5
6.Green chillies(chopped)-2
7.Chopped ginger-1 teaspoon
8.Salt as required
9.Oil as required
10.Water as required

METHOD:
First soak the rice and urad dal in a container at least for 3-4 hours.Then grind the rice and urad dal one by one and mix them together. Add to it little salt.Then keep it as it is overnight in room temperature for fermentation. Next day morning whisk the fermented mixture of rice and dal gently.Then add to it chopped onions, chopped ginger,chopped curry leaves,chopped green chillies and little salt.Now in another bowl beat the eggs properly. Now pour this beaten egg into the mixture of rice and dal.Be careful,don't whisk the mixture.
Now take the idly stand,grease it with little oil.Pour little portion of mixture in all the bowls of idly stand and put it on the flame.After 8-10 minutes, steamed idly will be ready.
Now for frying the idlis,heat oil in a non stick pan.Fry the steamed idly in the oil until the colour turns into light golden brown.
Now Fried Egg Idly is ready.Enjoy with sambar and coconut chutney.

BAGARA BAINGAN

INGREDIENTS:
1.Small brinjals(fried with salt)- 1/2 kg
2.Cashew nuts-1/2 cup
3.Peanuts-1/2 cup
4.Grated coconut-1 cup
5.Green cardamom-3
6.Black cardamom-1
7.Cloves-4/5
8.Cinnamon-1 stick
9.Bay leaf-2
10.Curry leaves-3 or 4
11.Chopped onions-1 cup
12.Chopped tomato-1/2 cup
13.Ginger paste-2 tablespoon
14.Garlic paste-2 tablespoon
15.Ghee-4 tablespoon
16.Poppy seeds-4 tablespoon
17.Salt to taste
18.Chopped coriander leaves for garnishing

METHOD:
For Gravy:
Heat some ghee in a pan.Put the cashew nuts,peanuts, poppy seeds and grated coconut into it.Roast all these for few minutes. Then take them out from the pan and keep aside to get cool.After that grind them all in a mixer by adding some water.Keep it in a bowl.Now again heat some ghee in a frying pan.Add to it chopped onions, chopped tomatoes, ginger-garlic paste,salt and turmeric powder. Saute them for few minutes. Then add to it the pre done mixture.Mix everything properly and cook for 5 minutes. Gravy is ready. Take out the gravy from the pan and keep it in a bowl.

For Tadka:
Heat some ghee in a pan.Add to it the bay leaves and whole garam masala and curry leaves. Then add to it the prepared gravy into it.Let it boil for couple of minutes. Now add the fried brinjals in the gravy. Mix them properly with the gravy,and let it cook for 5-6 minutes by covering the pan.Lastly garnish the dish with chopped coriander leaves.
Bagara baingan is ready to serve.
Serve hot with steamed rice or chapatti.

HARA BHARA KABAB

INGREDIENTS:
1.Fresh spinach leaves (blanched and pureed)-2 bunches
2.Medium sized green capsicum(roughly chopped)-2
3.Chopped spring onions-2 cups
4.Green chillies-4
5.Oil-2 tablespoon
6.Shahi jeera-11/2 tablespoon
7.Turmeric powder-1/2 teaspoon
8.Ginger paste-2tablespoon
9.Garlic paste-2 tablespoon
10.Green chilli paste-1 tablespoon
11.Coriander powder-1 tablespoon
12.Green cardamom powder-1 teaspoon
13.Garam masala powder-2 teaspoon
14.Crushed cashew nuts-3 tablespoon
15.Salt to taste
16.Chaat masala powder-1 teaspoon
17.Roasted besan-2 tablespoon

FOR STUFFING:
1.Hung yogurt-8 tablespoon
2.Green chillies (chopped)-2
3.Chopped pickeled ginger-1 tablespoon
4.Chopped almonds-2 tablespoon
5.Garam masala powder-2 teaspoon
6.Chaat masala-1 teaspoon

METHOD:
Grind together the green capsicums,spring onions and green chillies.Keep it aside.Now heat little oil in a nonstick pan,and add to it shahi jeera.Add to it the turmeric powder, ginger-garlic paste and saute for couple of minutes. Then add green chilli paste. Then add to it the ground paste of capsicum and spring onions. Saute for 3-4 minutes. Then add the spinach puree and cook till it becomes dry.Then add the coriander powder, green cardamom powder, garam masala powder, crushed cashew nuts,salt and chaat masala powder and mix well.Set it aside to cool.After cooling add to it the roasted besan and mix well.

Now for stuffing:
Mix together the hung yogurt, green chillies, pickled ginger,almonds, chaat masala  and garam masala powder.


Now divide the spinach mixture into several equal portions. Take each portion in your palm and shape it into a small bowl.Fill it with small portion of stuffing. Bring in the edges to enclose it completely. Shape into a ball and press lightly to flatten it.Heat sufficient oil on a non stick tawa,place half the kababs on it.Shallow fry and turn aside till crisp on both sides.
Hara Bhara Kabab is ready. Serve hot with green mint chutney or with tomato sauce.

MOUSSAKA.....

INGREDIENTS:
1.Minced chicken-400gm
2.Large size eggplant-1
3.Eggs-2
4.Finely chopped onions-1/2 cup
5.Garlic paste-2 tablespoon
6.Tomato purée-1/2 cup
7.Crushed black pepper-2 teaspoon
8.Curd-4 tablespoon
9.Grated cheese-1 cup
10.Salt as required
11.Oil-3 tablespoon

METHOD:
Firstly, put a pan on flame.Pour some oil into it.Let it be hot.Then add to it chopped onions, garlic paste, tomato purée, salt and cook for few minutes. Then put the minced chicken and mix it properly with the spices.Cook the keema for 15-20 minutes until it gets soften and cooked.Then take it out from the pan and keep it in a bowl.Keep it aside.
Now take the eggplant.Cut it into round pieces. Now brush the pieces with some oil and arrange them in a square shaped microwave proof  container.Before placing the eggplant pieces brush the container with oil.After placing the pieces of eggplant spread a layer of chicken keema over it.Then again arrange the pieces of eggplant over it and spread another layer of chicken keema on it.Arrange two more layers like this.Now in a bowl mix the curd,eggs ,crushed black pepper and a portion of grated cheese.Spread this mixture over the layers.Lastly spread the remaining grated cheese over it.Now place the container in microwave at 'micro-grill' mode for 10 minutes. MOUSSAKA is ready.Serve hot by garnishing it with some more cheese.

PRAWN PULAO

INGREDIENTS:

1.Medium sized prawns-500 gm

2.Basmati rice-1 kg

3.Chopped onion-1/2 cup

4.Ginger-garlic paste-2 tablespoon

5.Green chillies-4

6.Bay leaves-4

7.Green cardamom-3

8.Black cardamom-1

9.Cinnamon stick-1

10.Cloves-5/6

11.Cashew nuts-1/2 cup

12.Garam masala powder-1 tablespoon

13.Salt as required

14.Ghee-1/2 cup

15.Turmeric powder-1tablespoon

METHOD:

Step1:

First clean and wash the prawns properly and rub some salt and turmeric powder to them.Keep it aside.Now place a pan on gas.Put some ghee.Now add to it chopped onions, ginger garlic paste.Cook for few minutes. Then put some salt,turmeric powder and garam masala powder.Again cook for couple of minutes. Now add the prawns to the spices. Mix all the things properly and cover the pan with a lid.Let it cook for 10 minutes.Prawns are done.

Step2:

First in a deep bottomed vessel boil sufficient water by adding bay leaves and whole garam masala.Add to it the basmati rice.Cook the rice,but be careful the rice should not be overcooked. After that strain out the whole water from the rice and switch on the ceiling fan,so that the whole moisture from the rice get vanished. Rice is done.

Step 3:

Now place a big non-stick kadhai on flame.Put sufficient ghee into it.Let it be warm.Roast the cashew nuts in it.Now put the cooked rice into it.Add little salt and sugar.Stir it.Then add to it the cooked prawns. Mix them properly with rice.Stir for few minutes. Then take it out from the kadhai and place them in a serving bowl.Prawn pulao is ready to serve.Enjoy it with any suitable side dish.

*There are various methods to prepare Prawn pulao.This is my version of Prawn Pulao.

BHETKI MACHER PATURI

INGREDIENTS:
1.Bhetki fish(boneless)-1 kg(cut into pieces)
2.Black and white mustard seeds-3 tablespoon
3.Grated coconut-4 tablespoon
4.Green chilli-8/10
5.Mustard oil-6 tablespoon
6.Lemon juice-2 tablespoon
7.Turmeric powder-1 tablespoon
8.Banana leaf(not very matured)-1 (large size)
9.Salt as required
10.Thread/toothpick

METHOD:
First wash all the bhetki fish pieces properly and rub lemon juice and salt.Keep them aside for 1 hour.
Make a thick paste of mustard seeds by adding little salt.Also make a paste  of green chillies. In a bowl take mustard paste, grated coconut, green chilli paste,little salt,turmeric powder and mustard oil and mix all these.Now marinade the fish pieces with this paste and give those an overnight stand to make paturi soft.Next day take out the bowl of marinated fish from the refrigerator.
Now take the banana leaf and cut it into 6"/6" pieces.
Now brush each piece of banana leaf with little mustard oil and lightly roast those over low flame for 30 seconds. Then place each piece of bhetki fish with marination exactly on the middle of leaf.On the top of fish place one green chilli.Now close the banana leaf from four sides to make a close parcel and seal it either with thread or toothpick.
Now place a flat pan on flame and put some mustard oil in the pan and place the fish parcels. Let them cook for 10 minutes by covering the pan with a lid.After 10 minutes turn the fish parcels and again let them cook for 10 minutes by covering the pan with the lid.
Then BHETKI PATURI is ready.Serve them hot with hot steamed rice.

MISHTI DOI

INGREDIENTS:
1.Hung curd-2 big cups
2.Gelatin-4 tablespoon
3.Sugar-2cups
4.Nalen gurh-1 cup

METHOD:
First dissolve gelatin in a bowl of warm water and keep it aside for few minutes. Now in a bowl put the hung curd .Add to it the whole cup of nalen  gurh and mix it softly.Then add to it gelatin and sugar.Mix them all gently.Then put the bowl of curd in the refrigerator for 2-3 hours.Keep it in mind don't put it in freezer.After few hours Mishti Doi is ready.

CASHEW PANEER MASALA

INGREDIENTS:
1.Paneer cubes-200gm
2.Boiled onion paste-2 tablespoon
3.Ginger garlic paste-1 tablespoon
4.Coriander powder-2 teaspoon
5.Kashmiri chilli powder-1 tablespoon
6.Hing-1/2 teaspoon
7.Black cardamom-1
8.Green cardamom-3
9.Cinnamon stick-1
10.Cloves-5
11.Bay leaves-2
12.Salt as required

13.Kasoori methi leaves-1 teaspoon
14.Ghee/oil  as required
15.Whole cumin seeds-1 teaspoon
16.Cashew paste-4 tablespoon
17.Poppy seeds paste-2 tablespoon
18.Water as required

METHOD:
First place a kadhai on gas.Pour some ghee into it.Let it be warm,now fry the paneer cubes in ghee by adding some salt and pinch of hing.Then take out the fried paneer cubes from the kadhai and keep them aside.In the same kadhai pour some more ghee.Let it be warm.Now put hing ,whole garam masala and bay leaves and whole cumin seeds into it.Then add to it boiled onion paste and ginger-garlic paste.Cook the masala for few minutes until the raw smell of the spices get vanished.Then add to it coriander powder,salt and kashmiri chilli powder.Cook it for couple of minutes. Now add to it cashew paste and poppy seeds paste.Stir it continuously for 3-4 minutes because cashew paste has always a tendency to get burn from the bottom. Now  pour 1 cup of warm water into it.Let it boil for few minutes until the gravy becomes thick.Now add the fried paneer cubes into the gravy.Let it cook for couple of minutes. Lastly add some kasoori methi leaves and cover the kadhai with a lid for 10 minutes. Switch off  the gas.Cashew paneer masala is ready to serve.Serve it with pulao or paratha.

(*)If you want you can garnish cashew paneer masala with some chopped coriander leaves.

  

CHANA PORA/ BAKED COTTAGE CHEESE

INGREDIENTS:

1.Home made cottage cheese-400gm

2.Brown sugar dust-5 tablespoon

3.Cardamom powder-2 teaspoon

4.Suji-3 tablespoon

5.Ghee-2 tablespoon

6.Milk-1 tablespoon

7.Baking powder-2 teaspoon

8.Butter-2 teaspoon
9.Cashew nuts-1/2 cup
10.Castor sugar dust-4 tablespoon
11.Pistachio for garnishing

METHOD:
First roast the cashew nuts in ghee for few minutes. Then take the cottage cheese in a deep bottomed bowl.Add to it roasted cashew nuts,brown sugar dust,suji,cardamom powder. Mix all the ingredients properly with cottage cheese.Now make a soft dough of cottage cheese or paneer. We have to knead the dough for nearly 7-10 minutes to make it soft.Now in the dough add milk and baking powder. Keep it aside.
Now take a baking mold .Grease the bottom and sides of the mold with butter. Then place the mashed paneer evenly into the mold.Now put the mold into the oven which has been preheated in 180 degree centigrade. Let it cook into the oven for 45 minutes. After 45 minutes take it out from oven.CHANA PORA is ready.

FOR GARNISHING:
Put ghee in a pan and caramelize castor sugar dust.When the sugar will start to change its colour, add 3-4  tablespoon of butter. Switch off the gas.Mix it well.Then instantly pour the liguid caramelized sugar over the CHANA PORA.Then garnish with some chopped pistachios.
Now CHANA PORA is ready to serve.

RABRI KULFI

INGREDIENTS:
1.Condensed milk-2 cups
2.Milk-1/2 cup
3.Cornflour-2 tablespoon
4.Dry fruits(chopped)-1/2 cup
5.Any essence (vanilla, mango,strawberry)-1 tablespoon (optional)
6.Kulfi mold
(I have made traditional kulfi without any essence. If you want,you can add any essence for any flavour).

METHOD:
Place a deep bottomed pan on flame. Pour condensed milk into it.Stir it.Then add milk.Keep stirring. Let the milk boil for few minutes. Now add chopped dry fruits into it.Mix well.Now in a bowl mix the corn flour with 4 tablespoon of water.Mix well.After some minutes add the mixture of corn flour into the milk to make it thick.Now remove the pan from the gas and let the milk cool in room temperature.After that pour the portion of milk in the kulfi mold.Now put the molds in the freezer at least for 3-4 hours. After that take out the molds from the freezer and bring out the kulfi from the mold with the help of a knife.Place them on a plate and serve chilled kulfi.

Eggless Donuts

INGREDIENTS:

1.Refined Flour/Maida-1 cup

2.Castor sugar dust-4 tablespoon

3.Baking soda-1 teaspoon

4.Baking powder-1 teaspoon

5.Dry yeast(soaked in warm water)-2 teaspoon

6.Salt-1/2 teaspoon

7.Curd water-1/2 cup(to knead the dough)

8.Oil for deep frying

9.Chocolate sauce for dipping 

10.Sprinklers for topping.

METHOD:

Take a bowl.Pour the refined flour in the bowl.Add to it sugar dust,baking soda,baking powder, salt and yeast (soaked in warm water).Mix them properly. Now add curd water for kneading the flour to make a dough.Then  wrap the dough with a damp cotton  cloth and keep it  in room temperature for 4-5 hours or overnight.

Then after that take out the damp cloth from the dough.Now take a portion from the dough and flatten it like a thick chapatti. Now with the help of a donut cutter cut it into a shape of donut.Now place a kadhai on gas. Pour sufficient oil for frying the donuts.Let it be hot.Then fry the donuts until their colour turn golden.After that take them out from kadhai and place them on tissue paper so that the extra oil get absorbed.

Now dip each donut in chocolate sauce and spread some sprinkler over it.(other than this you can decorate donuts in various ways.)

Now serve these to your kids,family members and friends.....