Onion pakora/Piyaji

onion pakora

This is a all time favourite dish for all of us. It’s very easy to prepare and serve as snacks for 2 with tea or coffee.

Ingredients

Onion                                       2 medium

Gram flour                                3 tablespoon

Green chilli                                2-3

Cumin powder                           ½ teaspoon

Ginger paste                             ½ teaspoon

Sugar                                       ¼ teaspoon

Salt                                          to taste

Oil                                            to fry

Method

Finely slice onions and roughly chop chillies and put into bowl. Now add gram flour, cumin powder and ginger paste and mix all together. Add little bit of water to this mixture and stir by your hand until it become a tight mixture. Now add salt and mix. Keep this mixture for 2 minute.

Within this time heat oil in pan, add ¼ teaspoon hot oil into onion mixture and mix it to make the pakora crunchy. Now put mixture one by one in small size into oil in medium heat. Fry till brown colour come on both side. Turn flame in high mode before taking out the pakora from oil. Pakora is ready to serve with tea or coffee. 

Cauliflower peas/Gobi bhaji/fulkopi aloo bhaji

fulkopi aloo bhaji or gobi bhaji or cauliflower peas

It is a winter special dish which is very tasty, dry type and easy to cook. This bhaji is very good match with kachori and serving for 4. Try and enjoy it.

Ingredients

Cauliflower                                1 medium

Seasonal potato                        4 medium

Green peas                               250g

Green chilli                                5-6

Panch foron                               2 teaspoon

Turmeric powder                        1 teaspoon

Salt                                          to taste

Oil                                            2 ½ tablespoon

Method

First wash fresh cauliflower and potato then cut in small pieces. Heat oil in pan then add panch foron, one green chilli, sauté then add cauliflower and stir it for 2-3 minutes in medium heat. Then add potato stir and add turmeric powder, salt and sliced green chillies. Mix them and cover in low heat for 6-8 minutes.

Open cover add peas then mix and again cover for 2minutes or till cooked. The bhaji is ready to serve.

Spinach curry/Palong saker chochchori

spinach curry or palong saker chochchori

Spinach with vegetable is very tasty and healthy dish. It is a Bengali recipe for winter season serving for 4.

Ingredients

Spinach                                    1 bunch

Radish                                      1 medium

Liver bean                                  8-10

Brinjal                                       1 small

Green peas                               2 tablespoon

Green chilli                                3-4

Dry chilli                                   1

Panch foron                              1 teaspoon

Ginger                                      1 inch

Salt                                          to taste

Sugar                                       ¼ teaspoon

Oil                                            1 tablespoon

Method

First wash all vegetables then chop spinach nicely. Cut radish, brinjal in small cube, each liver bean in 4 pieces. Make paste of ginger.

Heat oil in pan add panch foron, dry chilli then sauté till fragrant. Now add radish, stir till light brown then add liver beans stir, now add brinjal and stir for 2 minutes. Add chopped spinach, mix and cover for 3-4 minutes in low heat.

Open cover and add peas, sliced green chillies, salt, ginger paste then mix and cover for 2-3 minutes. In middle stir it. Now open cover and add sugar and stir. Nice dish is ready to serve with hot rice, roti, paratha anything u like.

Tangra fish with mustard/Tangra macher peyajgach sorshe jhal

tangra macher sorshe r peyajgach diye jhal

Tangra is one of a kind of cat fish. It is very much beneficial for us. Here is a very easy, fast and tasty recipe for 2. Try and enjoy it.

Ingredients

Tangra fish                                5

Onion tree with bulb                   2

Mustard seed                            1 tablespoon

Cumin seed                               ½ teaspoon

Green chilli                                4

Panch foron                              1 teaspoon

Turmeric powder                        1 teaspoon

Salt                                          to taste

Oil                                            1 ½ tablespoon

Method

First wash fishes properly then marinate with salt and turmeric powder for 10-15 min. In the mean time make smooth paste of mustard seed, cumin seed and 2 chillies with little water. And chop the onion tree and keep seperate white bulb and green tree portion.

Now heat oil in pan and fry fishes for 1-2 min in medium heat then take out and keep aside. In the same oil put panch foron and stir. Then add chopped white bulb portion, stir until soft. Now add paste and little bit of water then stir and add fried fishes, salt and cover for 4-5 minutes. In middle turnover the fishes and add chopped green portion, 2 sliced chillies.

tangra sorshe in pan

 Open the cover and serve hot with rice.

Chana dal/Cholar dal

chana dal or cholar dal

It is one of the most  favourite and popular recipes in India. It is a very healthy and easy to cook for 4. Best match with roti/chapatti, kachori, paratha.

Ingredients

Chana dal                                 8 tablespoon

Cumin seed                               1 teaspoon

Bay leaf                                    2

Green cardamom                       1

Ginger paste                             1 teaspoon

Dry red chilli                              1

Green chilli                                2

Turmeric powder                        1 ½ teaspoon

Sugar                                       1 teaspoon

Salt                                          to taste

Method

First soak chana dal in water for 1 hour. Now boil water in pressure cooker then add soaked dal, turmeric powder, one bay leave and one green cardamom and wait for 1 whistle then turn off the oven and let it be covered for 15 minutes.

chalar dal sedhho

On other oven heat oil in pan and add remain bay leave, remain cardamom, dry chilli, cumin seed then stir and add ginger paste stair and pour cooked dal with water and add salt then cover for 7-8 minutes in low heat. In middle stir it. Open the cover and add sugar, boil it in high heat for ½ minute. The delicious dal is ready to serve. if u want to about kachori then click on  peas kachori

Puti macher jhal/ Fish puti with mustard seed paste

Puti macher sorshe batar jhal

Fish puti (Puntio barb) is small in size, tasty and very much beneficial for our body. Simple fry with salt and turmeric is also very tasty. Here is a yummy dish with onion and mustard seed paste for 4. Try and enjoy it.

Ingredients

Fish puti                                   250g

Onion                                       2 medium

Tomato                                     1 medium

Green chilli                                5-6

Mustard seed                            1 tablespoon

Panch foron                               1 teaspoon

Turmeric powder                        1 ½ teaspoons

Salt                                           to taste

Oil                                            3 tablespoon

Method

First clean these small fishes properly then wash, otherwise bitter taste can come. Marinate the fishes with salt and turmeric powder for 10-15 minutes.

Puti fish marinated

Heat oil in pan then add marinated fish and fry for 2-3 minutes. Then takeout and keep aside. Put panc foron and 1 green chilli in same oil then add sliced onion and stir till becomes soft. Then add chopped tomato and stir for 1 minute in low heat, then add fried fish and stir carefully (fish shouldn’t  break). Cover for 2 minutes. Within this time grind muster seeds, 4 chillies with ½ cup water into a smooth paste.  Open the cover and add the paste, ½ teaspoon turmeric powder, and stir.

Puti jhal in pan

Rinse the grinder jar with same water and pour upon  fish, add salt, stir and cover for 3-4 minutes on low heat. Ready to serve. 

Fulkopi posto/Cauliflower with poppy seed paste

Fulkopi posto/cauliflower with poppy seed paste

It is a light dish of cauliflower with poppy seed paste, add  liver beans, peas, dal bori for 4. Can be eaten with rice, roti or paratha.

Ingredients

Cauliflower                                200g

Liver beans                               7-8

Green peas                               2 tablespoons

Green chilli                               5-6

Bori                                          4

Poppy seed                              3 tablespoons

Kalonji                                     1 teaspoon

Potato                                      2 medium

Oil                                           3 tablespoons

Method

First cut the vegetables then heat 2 tablespoon oil in pan. Add cauliflower in oil and fry for 2minutes. When it become light brown then takeout and keep aside. Then in the same oil fry bori and keep them aside.

Now heat 1 tablespoon oil then add kalonji, 1 green chilli and stir, then add potato and stir then cover for 2 minutes. Open the cover and add liver beans, stair and cover for 1 minute. Now add fried cauliflower, stir and cover for 2 minutes.

In the mean time put poppy seed, chilli, ½ cup water in grinder and make a fine paste, if in one time it’s not become a smooth paste then try for 2-3 times until a fine paste.Now add the paste to vegetables and stir for 1 minute.

add poppy seed pest to cauliflower

Then rinse the grinder jar with water and pour on vegetables. Add green peas, salt and stir.

add rinse water to vegetable

Now add fried bori and cover on medium heat for 4-5 minutes or until it gets cooked.

boiling  fulkopi posto

If u want to enjoy it with rice then try with macher tok.

Moong dal with carrot and peas and cauliflower fry

Moong dal with carrot and peas

It is a very healthy dal with carrot and peas with 1 teaspoon of oil, for 4. Can be enjoyed with rice or roti & paratha.

Ingredients

Sona moong dal                        4 tablespoon

Carrot                                       2 medium

Green peas                               1 ½ tablespoon

Cumin seed                               1 teaspoon

Dry red chilli                              1

Green chilli                                2

Turmeric powder                        ½ teaspoon

Salt                                          to taste

Sugar                                       ½ teaspoon

Ghee                                        1 teaspoon

Water                                       400ml

Oil                                            1 teaspoon

Method

First boil water in pressure cooker  then add washed moong dal and round thin sliced carrots, cook up to two whistles or until cooked. Then heat oil in pan, add cumin seed and dry red chilli, stir it. Then pour the cooked dal and stir. Now add turmeric powder, salt, sugar and peas then stir.

Boiling moong dal

Cover and cook it for 3-4 minutes on low heat. Add ghee and serve hot. If you want to enjoy it with rice then best match is with cauliflower fry.

Moong dal with cauliflower fry

For cauliflower fry : cut required cauliflower in small pieces then keep it in bowl then sprinkle salt, red chilli powder, cumin powder and  refined flour (maida) over cauliflower. Then fry it on medium heat till light brown.

Caulifrower fry

Kesri polao

Kesri polao

It is a north Indian saffron flavoured sweetened rice for 4. 

Ingredients

Basmati rice                                  250g                                                        

Saffron (kesar)                               ¼ tablespoon

Nutmeg aril (jaitri)                          1 tablespoon

Cloves                                          8

Cinnamon                                     4 pieces  one inch

Bay leaf                                        8

Ginger paste                                 1 tablespoon                                                 

Carom seed (sah joan)                   1 teaspoon

Desi ghee                                     8 tablespoons

Cubeb (kabab chini)                       1 teaspoon

lime juice                                      4 tablespoons

Sugar                                           2 tablespoon

Salt                                              2 teaspoon

Water                                           4 cup

Method

First wash the rice properly and drain out water. Then add lemon juice, half of sajoan, half of cubeb, half of cloves, half of cinnamon, half of nutmeg aril and ginger paste to rice then mix well and keep for 30 minutes.

Now heat ghee in a big pail. Then add bay leaves, remaining half spices and marinated rice and mix well for 5minutes. Then pour warm water and mix well. let it cook. When the rice is half cooked then add kesar and Stir.

Before the rice is fully cooked add sugar and let it cook for a while then switch off heat. Keep one thick tawa on low heat and put sand over tawa then put the pail over tawa and keep for 10 minutes. Switch off the oven  and the polao is ready to serve.

Andhra chilli chicken

Andhra chillli chicken

A very popular chicken dish from Andhrapradesh. Cooking time is 20-25 minutes and serving for 4.

Ingredients

	Chicken, cut into 8 pieces		800 grams
	Garlic		8-10 cloves
	Ginger		2 inch piece
	Rice		2 tablespoons
	Dried red chillies		10-12
	Salt		to taste
	Curry leaves		20-25
	Yogurt		2 tablespoons
	Oil		3 tablespoons
	Refined flour (maida)		1/4 cup
	Fresh coriander leaves		a few sprigs
	Onion rings		a few
	Green capsicum, thin strips		a few
	Red capsicum, thin strips		a few
	Yellow capsicum, thin strips		a few

Lemon juice                                   4 tablespoons

Method

First remove the seeds from the dried red chillies and put into a mixer jar and add garlic, ginger, rice, 2 tablespoons lemon juice, salt and grind. Add 10-12 curry leaves and continue to grind to a fine paste.

Put the paste into a large bowl, and then add chicken pieces and yogurt and mix well. Now add remaining lemon juice and mix till the masala coats all the chicken pieces well.

Again chop remaining curry leaves and add to the chicken and mix and set aside to marinate for 2-3 hours. Now heat up oil in a non stick pan. Roll the chicken pieces in refined flour and shake off extra flour and place in the pan and cook on medium heat till the underside is lightly browned.

Turnover chicken and cook till the other side is similarly cooked. Chop coriander leaves and put over the chicken. Sprinkle a little water, reduce heat, then cover and cook for 6-8 minutes.

Now serve hot garnished with onion rings, thin strips of green, red and yellow capsicums.

Aloor dum/Dum aloo

Aloor dum/dum aloo

Our all time favourite dish made with small seasonal potato, green peas and spices. It can be ate with so many things like puri, kachori, koraisuti kachori , paratha or polao. Now try this delicious recipe and enjoy. 

Ingredients

Potato small                             8-10                      

Green peas                              1 tablespoon

Ginger                                      1 inch

Garlic cloves                             5

Whole cumin                            1 teaspoon

Whole coriander                       1 teaspoon

Dry red chilli                             1

Green chillies                           3-4

Tomato                                    1 medium

Turmeric powder                       1 teaspoon

Salt                                          to taste

Sugar                                       ½ teaspoon

Yogurt                                      1 tablespoon

Oil                                            2 tablespoon

Water                                       1 tablespoon

Method

First wash potatoes and pill off. Now pick by a fork all over each potato.

Heat oil in pan then put potatoes. Sprinkle ½ teaspoon turmeric powder and salt over potatoes then stir and cover the pan and low down the heat. Keep cover for 8-10 minutes, in between stir it. Within this time in grinder put ginger, garlic, red chilli, cumin, coriander and tomato and make a smooth paste (no need to add water).

Now check the potato, if it become soft then take out and keep aside. Add the paste in same oil and stir for 1 minute. Rinse the mixer jar with water and pour over cooked paste, then add remaining turmeric powder and cook for 1-2 minutes, when the oil separate add the potatoes, salt if required. Stir nicely keep covered for 4-5 minutes.

In the mean time take yogurt in a bowl add sugar and mix. After opening the cover add this yogurt, green peas and sliced green chillies and stir.

add yogurt in dum aloo

Cover it again for 2-3 minutes. The wow dum aloo is ready to serve.