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.....

EGG DEVIL

INGREDIENTS:
1.Boiled Eggs(cut into halves)-2
2.Boiled Potatoes-4
3.Bread Crumbs-1 bowl
4.Raw eggs-2
5.Onion paste-1tablespoon
6.Ginger-garlic paste-1 tablespoon
7.Garam masala powder-1 teaspoon
8.Salt as required
9.Crushed cashew nuts-1 tablespoon
10.Chopped green chillies-1 teaspoon
11.Oil for deep frying

METHOD:
First  boil the eggs and cut them into halves,and keep it aside.Then boil the potatoes andmash the boiled potatoes in a bowl.Keep it aside.Then put a kadhai on gas.Put some oil into it.Let it be hot.Now put the onion paste into it,then add to it Ginger-garlic paste also.Stir it and add to it salt,garam masala powder,chopped green chillies and crushed cashew nuts.Cook it for couple of minutes. Then add the mashed potatoes into it.Mix all these ingredients properly and cook for 4-5 minutes. Then take it out from the kadhai and let it be cool down.On the other hand in a bowl break two raw eggs and add a pinch of salt and whisk it.Now coat each half of the boiled egg with mashed potatoes. Then dip it in the batter of raw egg ,coat it with bread crumbs and deep fry it in hot oil.Egg devil is done.Serve them hot with mustard sauce as evening snacks.