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.