Potol Posto with a coconut

Ingredients:

1. 500gm:Potol
2. 1 and ½ tbsp:Grated coconut
3. Posto (white poppy seeds): 1tbsp
4. Black mustard: 1tsp
5. Yellow mustard: 2tsp
6. Yogurt: 1-2tbsp
7. Salt to taste
8. Turmeric powder: ½ tsp
9. Green chilies: 6
10. Kalojire/kalonji: ¼ tsp
11. Mustard oil
12. Sugar to taste

Method:

Wash and clean the potol. Peel them. Cut each diagonally. Take a non stick pan. Add some mustard oil. When the oil is hot add the potol. Sprinkle some salt and turmeric powder and fry till tender. Keep the fried potol aside.
Make a paste of the poppy seeds. To make a nice smooth paste either you can dry grind the seeds then add water to it or soak the poppy seeds at least for 2hrs, strain the water and then grind to a smooth paste.
Make a paste of both the mustard seeds. Soak the seeds at least for 2hrs, wash the  seeds in a strainer, and add a green chili and a pinch of salt while grinding the mustard seeds.
Make a paste of the grated coconut. Beat the yogurt with a little sugar and water. Keep aside.
Add kalojire/kalonji to the remaining oil. As the black seeds spatters add coconut paste. Cook till it releases oil.
Add the yogurt. Cook in low-medium flame. Cook for 5-6min till the yogurt is cooked.
Add the poppy seed paste and the mustard seed paste.
Add green chilies. Add salt,sugar,turmeric powder.
Mix well. Add the fried potol.
Cover and cook for 7-8min. stir in between.  I did not add water to the gravy, but if you think the gravy is turning too dry just sprinkle a little water. Add a little mustard oil. Serve with hot rice.

Mochar Chop Recipe

Ingredients:

1. 1 Banana Flower or Mocha
2. 2-3 Boiled Potato
3. 1/4 cup chopped coconut
4. 2 tbsp Raisins
5. 1 tsp chilli powder (to taste)
6. 2 tsp dhania-jeera powder
7. 2 tbsp Flour
8. 2" ginger (ground)
9. 1 tsp sugar
10. Flour batter
11. Bread crumbs
12. Garam masala powder
13. Salt to taste
14. Oil for deep frying
15. Sugar to taste

Method:

Mince the Banana flower and discard outer purple leaves.
Boil with salt and squeeze dry.
Chop fine pieces of fresh coconut and fry these lightly.
Chop the raisins.
Warm a tablspoon of oil and gently fry the minced banana flower, smashed boiled potatoes,mixing in coconut, raisins, ground ginger, red chilli powder (as desired), salt, sugar, dhania and jeera powder and garam masala powder.
The taste is mild and sweetish.
Bind this filler with a spoonful of flour.
Roll into uniform shapes (round, flat or croquet style).
Make a batter with flour and water.
Dip these and liberally rub with breadcrumbs.
Deep fry.
They taste like meat cutlets.
Serve hot with chilly or tomato sauce.

Delicious Begun Chingri

Ingredients

1. 1 large egg plant cut into medium cubes
2. 1 large onion finely sliced
3. 1 tsp. garlic paste
4. 4,5 green chilies slit lengthwise
5. 1 medium tomato coarsely chopped
6. 15-20 medium sized prawns cleaned
7. 1 tsp. turmeric powder
8. 1 tbsp red chili powder
9. 1 tsp. nigella seeds
10. Coriander leaves
11. Salt to taste
12. Sugar to taste
13. Mustard oil

Method:

Smear the prawns with turmeric powder, salt and keep marinated for 15 mins. Heat oil in a pan and fry prawns till they turn golden. Do not over fry the prawns.Otherwise they will turn rubbery. Remove and keep it reserved for later use.

Take half of the fried prawns and make a coarse paste of it.

Temper the same oil with kalonji and wait till it splutters. Add sliced onions and green chilies to it. Fry on medium high heat till they turn light brown. Add turmeric and chili poweder to it.

Add garlic paste and sauté for a while. Throw the eggplant cubes into the pan and mix well with spices. Add chopped tomato to it. Sprinkle salt and sugar to your taste and mix them well.

Cook it covered till the eggplants become soft but not mushy and then add fried prawns along with the prawn paste and mix it well. Wait till the oil starts oozing out from the sides. Remove from heat and finish it off with freshly chopped coriander leaves.

Delicious Murgh Makhani recipe

For the marination:

1. 800 gm chicken pieces (boneless)
2. 2 tsp ginger paste
3. 2 tsp garlic paste
4. 3 tsp sour curd
5. 1 Tbsp lemon juice
6. 2 tsp vinegar
7. 1 tsp coriander powder
8. 1 tsp cumin powder
9. 1/2 onion, chopped
10. 1 1/2 tsp red chilli powder
11. Salt to taste

For the gravy:

1. 6 tomatoes
2. 1 1/2 Tbsp butter
3. 1 tsp red chilli powder
4. 1 tsp ginger - finely chopped
5. 1 green chilli - finely chopped
6. 1/4 tsp orange color
7. 2 1/2 Tbsp fresh cream
8. 1 tsp coriander powder
9. 1 tsp cumin powder
10. 1 tsp sugar
11. Salt to taste

For garnishing:

1. 2 green chilies - chopped
2. 1 Tbsp butter
3. 2 Tbsp fresh cream
4. Fresh coriander leaves

Method:

Mix all the ingredients for marination to make a paste. Mix the chicken pieces with the paste and let it marinate for 2 hours.
Blend 6 tomatoes to a puree.
Heat 1 1/2  tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.
In a saucepan, heat 1 1/2 tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.
Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.
Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.
Garnish with fresh cream, finely chopped green chillies and coriander leaves.
Serve with 1 Tbsp butter.

Paneer Kofta Recipe

Ingredients: 
 
For Kofta

1. 200 Gms cup grated Paneer
2. 2 Potato Potato boiled and peeled
3. 11/2 tbsp grated khoya
4. 1.5 tbsp chopped coriander leaves
5. 2 to 3 tbsp mixed chopped dry fruits – almonds, cashews, pistachois and raisins
6. 1/2 tsp Red Chili Powder
7. 1/4 tsp Garam Masala
8. 2 tblsp Cornflour
9. Oil for frying

For Curry

1. 2 Big Onions
2. 2 Tomatoes
3. 2 green chillies
4. 3 tbsp Cashew Nuts
5. 2 tbsp Oil
6. 1/2 tsp Red Chilli powder
7. 1/2 tsp Garam Masala
8. 1/2 tsp Coriander powder
9. 1 tbsp Sugar
10. 1 tsp ginger gralic paste
11. 1/2 tsp Cumin powder

Method:

For Kofta:

Mix all the ingredients in a bowl, except the dry fruits.
check the seasoning and add more salt or spice powders if required.
Take a medium sized ball from the mixture and flatten it slightly and place the dry fruits in the center.
Bring the edges toward the center and cover the dry fruits completely.
seal the kofta well, so that they do not break while frying.
Heat oil in a kadai or pan and fry the koftas till brown in color.

For Curry:

Heat 1 tbsp oil, to that add sliced onion and cook until onions are browned up.
Soak cashews in water for 2 hours.
Mix cashews, green chillies, tomatoes and run in to blender.
Heat 2 tbsp oil, add onion puree and cook for 2 mts.
Add ginger gralic paste and cook for a minute.
Add tomato puree, mix well, add turmeric powder, garam masala, red chilli powder, coriander powder, cumin powder, mix and cook for 5 to 7 mts over medium heat.
Add water, stir, add salt, sugar, mix well and cook for 5 mts.
Add paneer kofta, mix, cover and cook for 3 to 4 mts.
Garnish it with chopped coriander leaves.

Chingri macher malakari

Ingredients:

1. 2 Tiger Prawns       
2. 1 big onion, grated
3. 1 tsp ginger paste
4. 2 green chillies, slit
5. 2/3 cup coconut milk
6. 1 tsp turmeric powder
7. 1 tsp chilli powder      
8. 1 inch cinnamon            
9. 1 cardamom          
10. 2 cloves                    
11. 1 bay leaf
12. 2 tbsp mustard oil
13. 1 tsp ghee  
14. 1/2 tsp garam masala
15. 1 tsp Sugar
16. Salt, to taste

Method:

Deshell and clean the prawns carefully  keeping the tails intact.
Sprinkle 1/2 tsp of Salt and 1/2 tsp of Turmeric Powder on the prawns and mix well.
Heat 1 tbsp of mustard oil in a frying pan till smoking hot. Cool the oil. Add the prawns and fry till light golden.
Keep aside.
Lightly crush the cinnamon, cardamom and cloves in a mortar and pestle.
Heat a tbsp of oil in the same pan, add the bay leaf and the ground spices and stir till the spices release their aroma.
Add the onion and ginger pastes and fry on a low flame till they turn golden brown.
Add the sugar, turmeric powder and chilli powder and saute until oil is released from the fried masala. (Splash a little water if the spice mixture is getting a bit too dry)
Add the coconut milk while continuous stirring. (You wouldn't want the coconut milk to curdle, so continuous stirring is imperative). Bring the curry to a light simmer and add the fried prawns.
Cover and cook on a low flame till the prawns are cooked.
Add the slit green chillies and salt to taste.
Once the gravy thickens add the ghee and a pinch of garam masala powder. Serve hot with rice.

Paneer Tikka Rolls

For the chapatis or Roti:

1. 1 Cup Flour (Maida)
2. 1/3 Cup Milk
3. Salt and Sugar to taste

For the paneer tikka filling:

1. 1 Cup Paneer (cubed)
2. 1/4 Cup Tomatoes (diced)
3. 1/2 Cup Capsicum (diced)
4. 1 tsp Oil
5. 1/2 Cup thick Yogurt (whisked)
6. 1 tsp red Chilli Powder
7. 1/4 tsp Turmeric Powder
8. 1 tsp Ginger-garlic paste
9. 1/4 tsp Gram flour or besan
10. 1/2 tsp Chaat Masala
11. 1/2 tsp Kasuri Methi
12. 1/2 tsp Garam Masala Powder
13. Salt to taste

To make the rolls :

Mix all the ingredients of making chapatis.
With the help of milk, knead a soft and smooth dough.
Cover and keep aside.

To make the stuffing:
Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes.
Heat oil in a pan and fry capsicums for 2-3 minutes.
Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute.
Remove from heat and keep aside.

Now make the small size balls from the prepared dough and roll out each into a thin roti.
Heat a non-stick griddle and drizzle some oil.
Place the rolled out roti on hot griddle and cook until 3/4th roti is done.
Make sure the roti must not get cooked fully, else while making the roll it will get dry.
Make all the roti’s in the same way and keep aside.
Now place the prepared roti either on a chopping board or on the clean surface of the kitchen, spread some butter and coriander chutney all over the on the roti.
Put the prepared stuffing mixture evenly on the center of the roti, sprinkle some sliced onion, carrot and cabbage.
Finally sprinkle some chaat masala powder and fold the roti horizontally from the lower side first and then vertically from the sides.
Fix the sides with the help of toothpicks and make sure that no stuffing is coming out or falling down.
For the serving you can either heat this roll on hot griddle or in preheated oven for 2 minutes and serve hot.
You can wrap each roll in an aluminum foil, cut diagonally into two pieces and serve with the dip/sauce or chutney of your choice.