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.