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.

Delicious vegetables and Narkel Curry

Ingredients

1. Jhinge:(cubed) 5
2. Large Potatoes: (cubed) 2
3. Kumro or pumpkin:(cubed) 1 cup
4. Coconut paste: ½ Cup
5. Sesame seeds paste:1 tbsp
6. Turmeric paste:1 tsp
7. Green chilies:3-4
8. Salt as per taste
9. Sugar as per taste
10. Kari patta:5
11. Mustard seeds paste:2 tbsp
12. Poppy seeds paste:1 tbsp
13. Coconut Milk:½ cup
14. Mustered Oil for frying

Method:

Heat oil in a frying pan and then add the potatoes, pumpkin and the jhinge.Spread salt and turmeric on it and then fry it till it becomes brown.
Remove and keep them separately.
Heat fresh oil in a frying pan and put Kari patta, green chilies and mustard seeds into a frying pan.
Add the blend of coconut and sesame seeds pastes, mustard seeds paste and
Mix the paste evenly and make sure that the coconut is fried nicely poppy seeds paste.
Add the vegetables (potatoes, jhinge, pumpkin) to the coconut blend and mix evenly.
The vegetables should get mixed with the other ingredients.
Then add the Coconut Milk to the mixture so as to obtain thick gravy.

Veg Shammi Kebab Recipe

Ingredients:

1. Channa Dal Boiled:1 cup
2. Boiled Potato:1 Large
3. Onion(finely chopped):1 Large
4. Coriander leaves(finely chopped):1 tbsp
5. Coriander powder:1 tsp
6. Cumin powder:1 tsp
7. Red chili powder:½ tsp
8. Green chili(finely chopped):1
9. Chickpea flour/besan:2 tbsp
10. Khoya:½ cup
11. Ginger paste:½ tsp
12. Garama Masala Powder:½ tsp
13. Chat Masala:1 Pinch
14. Amchur Powder:1 Pinch
15. Salt to taste
16. Sugar to taste
17. Oil for frying the kababs

Preparation:

Mash the boiled Potato.
In a large bowl add boiled channa dal, mashed potato,onion,coriander leaves,besan,chili and all the spices, salt, sugar and mixx well.
Take some mixture and make into small round shaped kebabs or patties by stuffing the khoya.
Shallow fry the kebabs in medium hot oil till crisp and browned on both sides.
Serve hot with onion salad.

Delicious Muri Ghonto Recipe

Ingredients:

1. Rui/Katla Maacher Muro or fish heads :1 (from a 2-3 kg fish)
2. Medium potatoes: (cubed) 4
3. Medium Tomatoes: (cubed) 2
4. Ginger paste: ½ tsp
5. Onion paste:½ cup
6. Garlic paste:½ tsp
7. Green chilies:4
8. Turmeric powder:½ tsp
9. Red chili powder:1 tsp
10. Cumin powder:1 tsp
11. Salt to taste
12. Sugar to taste
13. Bay leaves:2
14. Whole Garam Masala:½ tsp
15. Mustard oil: 6 tbsp
16. Aatop Chaal (Gobindo Bhog):½ cup

Preparation:

Clean the fish heads thoroughly with clean water.
Spread salt and turmeric on it and then fry it till it becomes brown.
Fry the potatoes and keep them aside.
Wash the rice and drain water.
Heat freshly taken 3-4 tbsp mustard oil in a pan.
Add bay leaves and Whole Garam Masala.
Add onion, garlic,garlic paste and other spices like:Turmeric powder,Cumin powder,Red chili powder, salt, sugar etc.
Add Aatop Chaal, tomatoes and fry till oil separates out.
Add the slit, green chillies, fried potatoes and the fried fish heads and 2 ½ cups of water and cover cook on medium flame till the rice and potatoes are done and all the water evaporates.
Pour some Ghee and sprinkle a little Garam masala powder before removing it from flame.
Serve hot.

Delicious Badam Kheer

Ingredients:

1. Almonds(Nuts):1 Cup
2. Milk:6 Cups
3. Sugar:1 Cup
4. Saffron Strands:1/2 tsp
5. Water:2Cups

Preparation:

Soak the almonds in warm water for 1-2 hours then drain the water, peel off the skin of almonds and make a fine paste in a grinder using milk
Soak the saffron in 2 tbsp cold milk.
Cook this almond paste in low heat for 10 minutes.
Add sugar and saffron and keep stirring the mixture for another 5 minutes.
Serve it hot or cold.

Bijaya Special Narkel Naru

Ingredients:

1. Grated Coconut:4 cups
2. Sugar :1 Cup
3. Grated Khoya Kheer:1 Cup
4. Powdered cardamom:1 tsp
5. Milk:1 and 1/2 Cup
6. Rose essence

Preparation:

Heat the milk and add the khoya and cook on slow heat for 3-4 minutes to make it soften.
Add the grated coconut and sugar. Continue cooking on low heat, stir frequently until the milk almost dries up and sugar dissolved.
Add the cardamom powder and rose essence when it’s almost ready.
Switch off the heat and let the mixture cool slightly.  When still warm to touch, make small balls by rolling between your palms.
Narkel Naru is ready to serve.

Pabda Macher Jhaal

Ingredients:
1.Pabda maach:6 whole (Not to be cutted into pieces)
2.Black mustard seeds:3 tbsp
3.Green chilies:6
4.kalonji (nigella seeds):1 tsp
5.Large Tomato:(cubed) 1
6.Curd:2 tbsp
7.Turmeric Powder:2 tsp
8.Red chili powder:1 tbsp
9.Coriander leaves
10.Mustard oil:4 tbsp
11.Salt as per taste
12.Sugar as per taste

Preparation:

Wash the fishes and pat them dry.
Marinate the fish with turmeric and salt.
Heat oil and fry the fishes till both the sides take a golden brown.
Make a fine paste of mustard seeds with 1,2 green chilies.
In a bowl mix rest of the turmeric powder with mustard paste.
Take fresh oil in a pan and heat it. Add the nigella seeds and green chilies. Let them spluttering then add mustard paste and sauté.
Add chopped tomatoes and fry them till they become mushy. Add chili powder to it. Now turn off the heat and add curd.Mix it well with the masala. Add salt and little sugar,half cup of water and stir. After 10 minutes add fishes to it and let it simmer for 2,3 mins till the gravy is thick. Sprinkle freshly chopped coriander leaves and serve with hot rice.

Delicious Mutton Kosha

Ingredients
1.Mutton:1Kg
2.Potatoes:6 Large (Cut into 4 halves)
3.Onions:3 Large(Finely chopped)
4.Onions Paste:4 tblsp
5.Garam masala:2 tsp
6.Meat masala:2 tsp
7.Garlic Paste: 3-4 tsp
8.Ginger Paste: 2 tsp
9.Turmeric powder:2 tsp
10.Red chili powder:1 tsp
11.Green chilies:4
12.Coriander powder:2 tsp
13 Cumin powder:2 tsp
14.Salt as per taste
15.Sugar as per taste
16.Yogurt:3 tblsp
17.Medium Tomatoes:(cubed) 2
18.Bay leaves:2
19.Whole cardamoms:4
20.cloves:5
21.½ inch long cinnamon stick
22.Mustard oil:1/2 Cup

Preparation:

Marinade the mutton overnight with yogurt, turmeric powder,coriander powder, cumin powder, some mustard oil, onion paste, and half of the ginger/garlic paste.
Fry the potatoes till they turn golden brown.
Take a heavy bottom pan or a vessel. Heat the remaining oil.Once the oil is heated add the cloves, cardamom and cinnamon and stir until they sputter and you get the aroma ooze out of the spices.
Add the chopped onions and stir for around 3 to four minutes until it turns brown.
Then add remaining ginger garlic paste, tomatoes,green chilies and stir for another 2 to 3 minutes.
Then add the marinated mutton.Cook at a low flame for 20 minutes.Add Add 2 to 3 cups water, salt, sugar and the fried potatoes and cook for another 20 to 30 minutes. When the mutton is totally cooked then add Meat masala and garam masala powder and Serve hot with Steamed rice or fried rice etc.

Durga Puja Special Bengali Mishti Pulao

Ingredients:

1.Basmati Rice: 2 cup
2.Water: 4 cups
3.Bay leaves:2-3
4.Cashew nuts: 1/4 cup
5.Raisins: 1/4 cup
6.Ginger(grated): 2 tsp
7.Ghee:6 tbsp
8.Cinnamon: 1 inch stick
9.Green cardamom: 5-6
10.Cloves: 6-7
11.Saffron: a pinch
12.Milk: 2 tbsp
13.Turmeric powder: 1/2 tsp
14.Sugar: 4-5 tbsp
15.Salt to taste

Preparation:

Clean and wash the rice properly and dry it for 1 hour.Once dried, mix 1 tbspn oil, 1 tspn ghee,turmeric powder and salt.

Put Saffron in the milk and keep it aside.

In a skillet, heat remaining oil and Ghee. Add raisins, bay leaves, cloves, cinnamon stick and cardamom. Let it splutter. Add rice. Stir for a 3-4 minutes till the rice becomes opaque and you can smell the aroma.

Add 4 cups of water, cover and cook on low flame. Check rice in 15 minutes. Keep checking. Use a fork to stir the rice so that the grains don't break or get mushed. Add Sugar and Saffron and milk mixture. Taste and adjust salt and sugar if neccessary according to your own taste. If neccessary may add a splash of water if it is too dry. Also, stop cooking when the rice is 99% done. Keep covering it and it will get cooked in the vapour.

Delicious Payesh Recipe

Ingredients:

1.Basmati Rice:1/2 cup
2.Milk:2 liters
3.Sugar:1 cup
4.Ghee:1 tbsp
5.Green Cardamom:4
6.Condensed Milk:370 ml
7.Raisin:25 gm
8.Cashew:25 gm 
9.Few drops rosewater

Preparation:

Wash and wipe the rice and dry it.
Heat milk in a large pan. Simmer till it is reduced to 3 quarters of its original volume.
Add a tbsp of ghee to the washed rice and mix it.
Add the rice to the milk.
Put in the sugar and condensed milk when the rice is soft.
Continue cooking until milk is reduced to half its volume and starts thickening.
Now add the raisins and chopped cashew nuts, green cardamoms powder.
Remove from heat and add the rose water. Cool and serve.

Chanar Dalna Recipe

Ingredients:  

1.Homemade paneer: 500 gms(cut into cubes)
2.Medium potatoes: (cubed) 4
3.Medium Tomatoes: (cubed) 2
4.1 and 1/2 tsp ginger paste
5.Green chilies:4
6.Garam masala powder:1/2 tsp
7.Salt as per taste
8.Cumin seeds paste:2 tsp
9.Milk:1 cup
10.Water:1 cup
11.Sugar as per taste
12.Ghee:1 tblsp
13.Oil for frying
14.Red chili powder:1 tsp
15.Turmeric powder:1 tsp
16:Cumin seeds:1/2 tsp

Preparation:

Heat up oil and fry the potatoes lightly and keep aside.
Fry the paneer in the same oil and put it in warm water.
Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.
Mix in the cumin paste mixed with a little water, ginger paste and turmeric powder.
Stir fry for 2 minutes.
Mix in the potatoes, green chillies, tomatoes, red chili powde,sugar and salt and cover and stir fry till the potatoes and tomatoes are tender.
Take off the paneer from the water and mix in to the potatoes.
Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
Add Garam masala powder and 1/2 tsp Ghee when the cooking is ready.
Serve hot.

Delicious Bengali Khichdi

Ingredients: 

1. Rice: 1 and 1/2 cups
2. Roasted Moong dal : 1 and 1/2cups
3. Medium potatoes: (cubed) 4
4. Cauliflower: 250 gms
5. Fresh Green peas: 250 gms
6. Green chillies: 4
7. Sugar: 1 tsp
8. Salt as per taste
9. Turmeric powder: 1/2 tsp
10.Red chilli powder: 1/2 tsp
11.Cumin powder: 2 tsp
12.Ghee: 4 tbs
13.Red chillies: 3
14.Green Cardamoms: 4
15.Cloves 6
16:2 Cinnamon 1 inch pieces
17. Medium Tomatoes:(cubed) 2

Preparation:

Fry moong dal, cut cauliflower, potatoes and slit green chillies.
Wash rice and drain the water.
Take sufficient water in a big size pot and stir fry dal and rice in it.
Make a paste of turmeric powder, cumin powder and red chilli powder.
Mix in the masala paste, green chillies, cubed tomatoes, potato, peas and cauliflower, simmer (boil slowly at low temperature) till the mixture is cooked.
Add salt and sugar to it.
In the meanwhile the mixture will be cooked.
To enhance the flavour, add heated ghee with red chillies, bay leaves, and rest of the garam masala, stir and fry for a minute.
Serve hot with ghee on top.