home made pizza

                    ingredients
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast 
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust) 2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

　This proportion will make 2 pizzas
Instead of tomato sauce I used salsa (on the border) and came out tasty and spicy pizza.!!!
Add 2 cups of mozzeralla cheese and the veggies if you like or only cheese

Method
Add all ingredients for the pizza dough mix it in the food processor and leave it rise, then punch it down and keep for another rise. Pre heat the oven roll the dough add the salsa veggies and cheese. Bake the pizzas at 350 degrees for half an hour. And its ready to eat.
　
　
　

chicken keema

The most easy way of chicken dishes. Its very simple. Just add the ingredients as needed

Ingredients:
2 cups of chicken
2 big onions
6 to 7 garlic cloves
½ inch ginger
½ tbs gram masala
1 cup peas,
Oil for cooking (2 tbs is fine)
Salt and chilies as needed

Method:

Add chicken onion, garlic , ginger and chilies in the food processor and mince it.
Add oil to the pan add the minced chicken, peas and keep frying till it is done. Add the masalas as per the taste. Chill out with kima…you can also stuffed into parathas and enjoy the kima parathas

chinese fried rice

Indo Chinese fried rice. It came out so well, so I thought of sharing that of sharing the recipe with my friends and you know my 9 year old liked it so much that it was the real compliment for me.


Ingredients:
2 cups of cooked rice
1 cup chopped vegetables (I took peas, diced carrots and beans)
2 tbs Szechuan spicy stir fry sauce(be careful as it very spicy)
1 tbs vinegar
1 tbs cooking oil
4 finely chopped garlic
Salt to taste
Method:

Heat up a pan with oil add chopped garlic and sauté add the vegetables. After frying them all for 2 to 3 min add the rice ,sauce vinegar and salt. You add the stir fry more if you like to have the rice more spicy and chicken cubes for a variation.

microwave masala idlies

This is loved by all in my family. I make it often.

Ingredients
2 cups of idly batter
1 cup of grated carrots, cabbage or any other veggies you like
1 tsp of oil
1 tsp mustard seeds
1 tsp chana dal
Chilies
Few curry leaves.
Few cilantro finely chopped

Method : heat a pan add oil add mustard, chana dal, curry leaves, chilies till it splatters and the veggies into the batter and the seasoning too. Mix well and put into the microwave safe idly moulds and microwave for 4 min…serve with chutney

microwave mater paneer

I tried one more dish in the microwave…that also make out very good.
Mater paneer …it sounds yum and saves the time too.
Ingredients:
1 cup of cubed paneer
1 onion
1 tomato
Above two finely chopped
1 tsp ginger garlic paste
½ cup mater(green peas)
4 tbs heavy cream
Salt and chilies as per the taste.
½ tsp turmeric
1 tsp of each corinder and cumin powder
bunch of kasuri methi for garnish
2 tbs cooking oil

Method: Take a microwave safe bowl add oil and onion and microwave for 2 mins.
Add ginger garlic paste and cook for 2 more mins. Add tomato peas and dry masalas and microwave for a 3 min. Then add the paneer salt and chilies microwave for another 4 mins. If you want to make gravy you can add water and microwave for 5 more mins and garnish. You can enjoy with rice or chapattis.

microwave dal

Lets do some microwave cooking. I sometimes do that to save time. The taste comes out good too.

You can try out these easy recipes to start with…I made masala dal.
Ingredients:
1 medium onion (finely chopped)
1 tomato
1 tsp ginger garlic paste
1 cup masor dal(red lentils) you can use any other dal(washed and soaked for a 30 min)
1/ 2 tsp turmeric
1 tbs oil
finely chopped cilantro to garnish
Salt and green chilies as per the taste.
Method:
Take a microwave safe bowl. Add oil and onion put that into high 2 mins.
Then add ginger garlic paste and keep for a min, add tomato and turmeric keep for 1 more min.

Then add the cup dal salt and chilies microwave for 5 min or till the dal is done.Sprinkle cilantro and Enjoy with rice or chapati !!

mushroom capsicum

Wow,this is another favourite dish of mine One of my friend was asking this recipe.

Ingredients:
1  cup bell pepper or the capsicum(chopped)
1 cup mushroom(chopped)
1 medium onion paste
1 tbs ginger garlic paste
1 large chopped tomatoes
1 tbs of cumin and corinder powder
1 tbs cooking oil
salt and chilie as per the taste(I prefer this dish to be very spicy so lots of chilies for me!!)

Method:

Heat up a pan and add onion and ginger garlic paste.Saute,add the tomatoes,bell pepper,mushroom and the dry masalas.Keep on cooking till the pepper and mushroom are cooked.Serve it with hot chapati or rice.

chili gobhi

This dish one of my favourites. I like Indo-Chinese food a lot.So let us make something very quick and spicy.

Ingredients:
1 cup gobhi or cauliflower florets
1/2 cup bell peper
1 medium onion cut into chuncks
1 tsp chopped garlic
1 tbs soya sauce
1/2 tbs vinegar
1 tbs chilie sauce(as per the taste)
1 tbs corn flour mixed in water
1 tbs cooking oil
salt as per the taste

Method:Heat a frying pan add oil ,add the onion and garlic, saute for a while till the onions are translucent.Add the cauliflower,bell pepper and salt,saute for a while then add the chilie and soya sauces and vineger.Add the cornflour mix(to thicken the gravy)Cook for a while till the vegies are done.Serve with fried rice or chowmein.

butter chicken

Hey,everyone. This is one of the favourites of my family.Its butter chicken...quite simple for the beingners.Lets cook it up fast.

Note down the ingredients:
1 cup of chicken(cubed)
2 tbs ginger garlic paste
1 tbs of garam masala(whole)(mix of cloves,bay leaves,cinnamon,cardamom)
1 tbs butter
1 large onion paste.
1 tbs tomato paste.
1/2cup heavy cream
1 tbs dry fenugreek leaves
salt and chilies as per the taste.

Method: In a heavy bottom pan,add butter then the garammasala,add the onion, ginger-garlic paste. Add the tomato paste,salt and chilie stir it till the masala of all these are done.Add the chicken cubes and keep on cooking.When it is done add the cream and the fenugreek leaves.Serve it with naan or rice

One of the lovely and tasty fried snacks, eaten in Bengal. These are the pumpkin flower fried in a spicy batter.

Ingredients:
5-6 pumpkin flowers
3-4 green chilies finely chopped
4 tbs besan flour
2 tbs rice flour
few tbs spoon of water(as required to make a batter)
salt to taste
oil for frying
Method:Mix all ingredients except the flower,make a batter dip the flowers into the batter and fry each flower and serve hot.

Fish curry

One of the most eaten food in India.I am from Bengal,this is a also called vegetrian food in Bengal(just joking)
Fishes are rich in protien and healthy fats, everyone knows that....nothing new but this recipie of mine came out to very declicious.

Ingredients:
Talapia filliets-4 to 5
1 large onion(chopped)
1 tbs ginger garlic paste
1 large tomato (chopped)
4 tbs cooking oil
1/2 tsp turmeric
salt to taste
3-4 green chilies
1 cup of water
Method:
Take a frying pan add 2 tbs of oil,cut the fillets into small pieces and saute them and keep aside.Add the chopped onion into the other 2 tbs of oil, saute them till they are translucent,add tomatoes and ginger-garlic paste,turmeric,green chilies and salt.Saute for a while and add water, boil it for a while(4 to 5 min)add the fried fishes and bring it down,garnish with cilantro.Serve it hot with rice

rajma

Its a wonderful and healthy beans.Children like it most.


ingrdients:
1 cup soaked and boiled rajma(kidney beans)
1 large onion (chopped or made into paste)
1 tablespoon of ginger-garlic paste
1 medium tomato(or tomato paste)
salt to taste
1 tbs cooking oil.
1/2 tsp of turmeric
Few strings of cilantro
Few green chilies
Method:
Take a pan add oil and add onion and  ginger-garlic paste.Fry them then add tomato,saute for a while and the rajma,salt,chilies and turmeric and cook for while(5 to 10 min)Garnish with cilantro and serve hot with rice or chapati.

kadhi

Many of my friends asked me about how to make this dish.I love this.It is so rich and delicious.Here i am going to write about my version of kadhi.
ingre:
2 tbs of ghee(clarified butter)
1 medium onion(finely chopped)
2-3 garlic cloves(finely chopped)
2-3 tsp musdard seeds
1 tsp of methi(fenugreek seeds)
2 cups of curd(yogurt)
1 cup water
2 tbs besan(chickpea flour)
2-4 curry leaves(available in indian store)
2 tsp turmaric powder
salt and chilies as per taste
Method:In a thick bottom pan heat the ghee,add onion,garlic,mustard,fenugreek,curry leaves,turmaric..Saute for a while till the onion garlic are done.Mix the curd,besan,water and salt together and pour the mixture into the pan.let the mix come to a boil and lower the heat boil it for 20 min.serve it with hot chaptis or rice.

ragda pattis

To make the cutlet:


3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
White matar
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)

Coriander Leaves
1 cup sev

How to make ragada patties:

Boil, peel and mash the potatoes well. Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt. Mix and knead well into a dough. Now, add the bread crumbs and knead well. Divide the dough into balls. Press each ball with hand so that it would make into a round patty. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. To prepare the ragada: Wash and soak matar for about 6 - 8 hours. Boil matar  in pressure cooker till soft. Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown. Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry .Now add tomatoes and salt. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Now, add the boiled peas, enough water, curd and mix well. Cover and cook on medium heat for 3-4 minutes.
To serve cutlet ragada:
Prepare tamarind chutney and mint chutney. Take the serving plate, put two cutlets in the plate. Pour the ragada on the cutlets. Sprinkle chopped onions and coriander leaves. Sprinkle a picnh of chat masala and handful of sev to serve.

paneer makhani

Its a very tasty dish my family loves to eat with it rice and parathas.

The nanak paaneer,we get the Indian stores gives a tasty recipie.

Cubed Paneer ( Indian Cottage cheese) – 1 1/2 cups

Onion – 1 medium, skin removed
Garlic – 3-4 cloves
Grated Ginger – 1 tsp
Turmeric powder – 1/2 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Kashmiri Mirch ( Kashmiri Red Chilli Powder) – 2 tsp ( this is less hot than the regular red chilli powder and also gives that nice bright red colour)
Tomato Paste – 2 tbs
Kasuri Methi ( Dried Fenugreek Leaves) – 2 tsp
Heavy Whipping Cream – 1/2 cup
Salt to taste
1/2 tsp sugar
Butter- 2tbs
Method: Heat up a pan, add butter to it and fry the onion and ginger garlic paste.Add tomato paste and other dry masalas except the kasuri methi.Add the paneer and cream. Add salt to taste and boil for a min and the kasuri methi and turn the heat off.Serve it with rice or parathas

rasogulla

Rasgullas are homemade cheese or paneer balls soaked in chilled sugar syrup. This recipe is made using a pressure cooker.

Makes 12 rasgullas

Ingredients:

4 cups milk
1/4 cup vinegar
1 1/2 cups sugar
4 1/2 cups water
Pressure cooker
Method:

Paneer
Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk..As the milk comes to a boil, add the vinegar gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well. This process takes out the sourness from the vinegar
To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.
Rasgulla:

Divide the dough into 12 equal parts and roll them into smooth balls.To make the balls apply some pressure at the first and then release when forming the balls.Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture.Serve the Rasgullas chilled.

soya chunks

The most easy dish in my family.Its very simple and fills up too.Its great for  vegetarian menu
Ingredients:
2 cups of soya chunks(boiled in pressure cooker for a 2-3 min)
1 tbs of ginger garlic paste
2 tomatoes chopped
2 onions chopped
1/2 tsp of garam masala(whole cinnamon,cloves,bay leaves and cardamom)
1 tbs oil to cook
2 green chiles finely chopped
1tsp to turmeric
salt to taste
1 tbs cooking oil
Method
Take a heavy bottom pan,add oil,garam masala,onion and ginger garlic paste one by one.
After the masala in cooked properly add tomatoes and cook for a while.Add the soya chunks and mix with the masala.This can be eaten dry with the chapatis or you can make it as gravy too which goes with the rice very well.

veggie pasta

At last the kids are back to school.And that gave a great oppurtunity to relax with a book and a quick treat to myself.I tried to make it with veggie so that I can eat my veggies in one go.

Ingredients:
2 cups of boiled pasta
1/2 cup of mozzeralla cheese
1 tsp of salt
1 tsp of pepper
1/2 cup of mix vegetables
1 tbs oil
Method:
Take a pan heat up the oil,put the vegetables,add the boiled pasta.
Add all other indredients accept the cheese.Stir fry for few minutes bring it down.
Sprinkle with the cheese.Serve.

bhujia

This is one of the most loved fries in India.This is easy to make and can be used in different food like Jhal muri(spicy puffed rice snack)chats and can be taken any time!!!

You dont have to have any reason to take or eat the bhujiyas
Besan flour– 4 cups
Red chilies -1 tablespoon
Asafetida- 2 tsp
Salt – To taste
Oil to fry – 3-4 cups
Sev mould
Water to make thick paste of the besan.
Method
Take a bowl and mix all the ingredients(except water) together.
Add sufficient amount of water and mix well to form a smooth dough.
In a kadai(wok) heat oil in it. Once it is hot put dough in the Sev Mould and squeeze out the dough and let the bhujia dough pieces fall on the hot oil.
Deep fry the bhujia pieces on medium to slow flame until they turn light brown. Put on an tissue paper so that excess oil is absorbed properly.
Let the bhujia cool down and is ready to eat.

nutritional salad

 It is a great salad .Hope you all will like it.The masalas with the raw veggies goes awesome.
And it is a no cook yet stomach filling food.

Ingredients:

1 ½ cup sprouted moong (will get in Indian store)
1 cup chopped tomatoes
1 cup chopped cucumber
1 cup chopped carrots
1 tablespoon chopped cilantro (hara dhania)
1 seeded and chopped green chili (optional)
Salad Dressing:
1/2 tsp black pepper
1 tsp salt, adjust to taste
1 tsp ground roasted cumin seed (jeera)1 tablespoon lemon juice, adjust to taste
1/2 tsp black salt
1 tsp of chat masala(you will get in Indian store)
1 tsp of lime juice


Method:
Mix all the salad dressing ingredients together and in a serving dish make arrange
tomatoes, cucumber and  sprouts.
Garnish with cilantro and green chili.

Aloo dum

Ingredients


12 -14 small round potatoes or normal potatoes diced into big chunks (Boiled and Peeled)
 1/4 cup onion paste
1/2 teaspoon grated ginger
1/2 teaspoon garlic paste
1/4 cup of tomato puree
1 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 teaspoon red chilli pepper
2 Green chillies, whole
Salt to taste
3 tablespoons of Oil



For garnishing
Coriander leaves, fresh and chopped
2 Green chilies, whole with the stem
Lime wedges

Method
Heat 2 tablespoons of oil in a frying pan, add the potatoes, a pinch of turmeric powder, and salt. Saute the potatoes till they are light golden and keep aside. Add the other tablespoon of oil, add the onion, ginger and garlic paste and saute for a few minutes until the paste turns golden and the raw smell goes away on low heat. Add the tomato puree and sauté till nicely blended with the onion-garlic-ginger paste. Saute the entire mixture well, cover and let it simmer on low heat until the masala-mix is thickened (takes about 10 min). Now add the potatoes and the 2 green chilies and mix everything well with the masala adding just a little water. Cover and let it simmer on low/medium heat for another 15 minutes until the masala has coated the potatoes well and is thick.When done, garnish with fresh coriander leaves, green chilies and lime wedges.

gajar ke parnthe(stuffed carrot breads)

Ingredients
medium sized carrots-5
coriander leaves-1 bunch
green chillies-3
ginger-smallpiece
dhania jeera powder-2 tsp
red chilli powder-1/2 tsp
ajwain 1/2 tsp
salt as required
oil 1tbsp
wheat flour-6 cups

Method
First grate the carrots.Take the wheat flour in a broadpan & add dhaniya,jeera powder,red chilli powder,ajwain & salt.Then add the grated carrots, finely chopped coriander leaves finely chopped ginger & chilli,Then knead the dough with required quantity of water & add the
oil at last.Then take small round balls & make chapatis . Put this in a tawa & turn upside down till it turns golden brown.
Serve hot with coriander chutney.

upma

Ingredients:
1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste


Method:
Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside. Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter. Add the daals : channa & urad & curry leaves to it and fry till they turn red. Add onion, ginger and green chilies. Sauté for 2-3 minutes. Add all the vegetables, turmeric & chili powder, and salt to taste. Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done. Add the fried rava to it stirring constantly till it becomes little thick. Take off from the heat and lemon juice if desired.
Serve hot garnished with cashews and coriander.

tomato pickle

Ingredients:
1 kg firm red tomatoes washed and cubed
6 tbsps sesame oil (you can substitute this with vegetable/canola/sunflower oil)
2 golf-ball sized lumps of tamarind (remove seeds and soak in a little hot water to soften)
8-10 green chillies (adjust these to your taste if this amount is too hot for you)
2 tsps fenugreek seeds
2 tsps cumin seeds
2 tsps mustard seeds
1/2 tsp asafetida
Salt to taste
Preparation:
In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they are soft and then mash roughly.
Grind the tamarind and green chillies into a paste and add to the mashed tomato paste.
In another pan heat 3 tbsps of sesame oil and add the mustard seeds. When they splutter add the fenugreek seeds and fry. Now add the asafetida and remove from the fire.
Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.
Check and adjust seasoning.
Allow to cool and store in a glass bottle in the refrigerator.
Eat with plain rice or chapati or as an accompaniment with other dishes.

Ingredients:
Vermicelli 1 and 1/2 cup
Green chilies 3
few curry leaves
Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Oil 2 table spoon
Salt

Method:
Heat 1tbs oil and fry the vermicelli till it turns out slight brown in colour, keep it aside. In the same pan pour the rest of the oil add mustard seeds allow to splutter, add green chilies curry leaves, urad dal. To this add the vermicelli and salt stir together. Add 1/2 cup hot water and stir, till the vermicelli cooks (After cooking for sometime, if you feel all the water is gone and still vermicelli is not cooked, then add water in very little quantity and repeat.).Serve hot.

eggless sugar cookies

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
Few chocolate chips to decorate
Directions
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour,
baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth and add vanilla.
Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls,
and place onto ungreased cookie sheets with a chocolate chip on the top.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet
two minutes before removing to cool on wire racks.

chicken biryani

Ingredients
4 tablespoons vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
Few corriander leaves to garnish
Method: In a large skillet, in 4 tablespoons vegetable oil (or ghee) and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt . Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until cooked .It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish and garnish

buns

Nutritional buns
Ingredients:
½ cup of wheat flour, chickpea flour (besan),millet flour (bajri flour, you will get in the Indian store)
1 tsp of yeast
1 cup of warm water
Bunch of cilantro
Chopped green chilies (optional)
2 table spoon of Oil or butter
Salt to taste
Method:
Add all the ingredients keep aside for 5 to six hours.
Then pre heat your oven at 350° bake the buns for 20 mins or till it is done.
Serve it hot

Baked cauliflower masala (gobhi masala )
Ingredients:
1 small cauliflower (10 to 15 florets)
Handful of peas
½ tsp of turmeric
½ tsp of cumin powder
1 tsp of chat masala
½ tsp of chili powder (the more spicy you need add more)
Salt to taste
1 table spoon of oil
Method:
Take a oven proof bowl add all the ingredients and bake for 20 min at 350° or till it is done.

baked chana masala

Today I tried something very interesting. I baked the recipe and also made without using onion garlic and I was really tasty. For this recipe you need :
1 can of chickpea (you can also use boiled chickpea--chana)
1 medium potato (cubed)
1 tomato (diced)
1 tsp of turmeric
1tsp of cumin powder (jeera)
1 tsp of coriander pwder (dhaniya)
2 tsp of chana masala
2 tsp of chili powder
2 tablespoon of cooking oil.
Salt to taste
Method:
Pre heat a oven toaster on 350 °. In the meanwhile take oven proof bowl add oil and all other ingredients.
Place it in the oven for 30 min. when the potatoes are done smash some of the potatoes and chickpea with spatula serve it with chapati or rice.

onion pakora khofta

Khofta curry. Khoftas (onion pakora) are special from Bengal. I tried something different.
For this you need
10 to 12 onion pakoras (make the pakoras ,follow the recipe of onion pakoras)
For the gravy
1 medium onion, finely chopped
1 medium tomato
2 tsp of ginger garlic paste
2 green chilies
1 tsp of cumin, coriander powder
½ tsp of turmeric
1 medium size potato (diced)
1 tablespoon of cooking oil
Salt as per taste
Method: heat the oil in heavy bottom pan add onion, ginger, garlic paste. Sauté for a while, add tomatoes and potatoes, add all the dry powders. When the ingredients are well cooked add little water for the gravy. when the gravy is done, bring it down from the heat and add the koftas. Serve it with rice or chapattis.

dahi vada

My all time favorite. Dahi vada. These are deep fried in oil and dipped in yogurt
For this you need
For the vada
½ cup soaked urad dal ( lentil )
2 chilies
Small piece of ginger
Salt to taste (2 tsp )
For the sauce
Oil for frying (1 cup)
2 cups of yogurt
Salt as per taste
For garnishing
½ tsp of cumin, coriander, chilie powder, chat masala.
Method: blend all the ingredients for the vada into a smooth paste.
Heat the oil in a pan fry the batter and soak into water. After a while make the yogurt sauce. Take a bowl add yogurt and ½ cup water, salt. Soak all the vadas and garnish . Serve it as a side

tapioca pulao

Today I am going to make sabudana (tapioca) pulao. Its really tasty and satisfies your hunger.
for this you need
1 cup of soaked sabudana (tapioca)
2 tablespoon of oil
4 curry leaves
2 chilies (chopped)
½ cup roasted peanut (roughly grinded)
1 tsp of cumin powder
½ tsp of coriander powder
½ tsp of turmeric
½ mustard seeds
½ chana dal (optional)
Salt to taste
Method: heat the oil in heavy bottom pan. Add mustard, chana dal, curry leaves. Let it crackle add the sabudana. Sauté for a while, add the peanut and all other dry ingredients. Sauté for a while and serve it hot.
You can also make variation by adding boiled potatoes. Garnishing with cilantro.

onion pakoras

Onion pakoras are too yummy. We all know that deep fried food is always welcome.
Ingredients:
2 cup onion sliced
2 tablespoon chickpea flour(besan)
2 tablespoon of rice flour
2 green chilies finely chopped
Handful of cilantro finely chopped
Oil for frying
Salt as per taste
Method : mix all the ingredients except the oil keep aside. Heat up the oil start frying when the oil is hot enough. Serve with ketchup .

Bengali style chana masala . It is little different from the regular chana masala.

Ingredients:
2 cup of boiled chickpea (chana)
1 medium onion
2 tbls ginger garlic paste
1 big tomato
4 table spoon of cooking oil
2 tsp of turmeric
2 cinnamon stick
4-5 cloves
2 cardamom
2 bay leaves
Salt and chilies as per the taste

Method: heat up a heavy bottom pan, add oil ,add onion and ginger garlic paste, sauté for a while add the chopped tomatoes, add the cinnamon, cardamom, cloves, add turmeric boiled chana . Add water if you want gravy, smash few boiled chana (chickpea) to make the curry little thicker. Serve it with hot rice or chapattis.

chowmein

Today I had Chinese lunch. I made chowmein. It tasted so delicious. So thought of posting here the preparation.
Ingredients:
2 cups of boiled egg noodles
2 tbs of soya sauce
2 tbs of chilies sauce
4 tbs of vinegar
1 medium onion chopped
1 small bell pepper chopped
½ cup of shredded cabbage
1 small carrot chopped
4 tbs of cooking oil
Salt to taste
Method: Heat the oil in heavy pan ,add onion and all other vegetables sauté for while. Add all the sauces then add the noodles and sauté. Add salt, cook for a while. Serve it hot.

egg curry

This is very simple egg curry but with a little variation. I tried it for first time and it came out to very tasty, so I thought of putting up in the blog.
Ingredients:3-4 boiled eggs
1 medium bell pepper (chopped)
1 medium onion (chopped)
2-4 table spoon of ginger garlic paste.
1 tomato
2 table spoon of cooking oil
1jalopeno chopped
1 tsp of turmeric
Salt to taste
Method: Heat up heavy bottom pan, pour oil, add onion, sauté and add ginger garlic paste and the tomato, jalapeño, bell pepper, salt and turmeric. Let all the ingredients cook for a while then add the peeled eggs. sauté for a while. And serve it with hot rice and chapati.

rice paratha

This is wonderful preparation of chapati and rice. This I learnt while I was staying in New Delhi ,after my marriage.
Ingredients :chapati dough (to make 4 chapaties )
½ cup cooked rice
1 tsp jeera powder (cumin )
1 tsp dhaniya powder (coriander)
1 tsp of chili powder
1 tsp of chat masala
few cilantro leaves
Salt as per taste
Method: Add all the dry masalas into the rice. Roll the chapati dough in 5 inch circle and fill the rice into it and close the roll. Then roll into big chapati start cooking into the fry pan (which is already heated),fry it with little oil both the sides and serve it hot with ketchup or any other sauce.

aloo dum

This is one of the specialty of Bengal. it’s a great curry. I love to eat it.
Ingredients:10 pcs of baby potatoes peeled and boiled
1 medium onion
2-4 tsp of ginger garlic paste
4 green chilies
1 medium size tomato (sliced)
2 tsp of turmeric
2 bay leaves
2 cloves
2 cinnamon sticks
1 cardamom
2 tbs of cooking oil
few leaves of cilantro
Salt as per the taste
Method: Heat up a heavy bottom pan add oil ,add onion and ginger garlic paste. Sauté for a while add the dry ingredients, after the paste in done, add the boiled potatoes. Sauté for a while garnish serve it hot with rice or chapatis

rice

My father in law loves this preparation. This I learnt when I was staying in Chennai. I liked everything over there. It was a great experience. Tomato rice is one of the favorites of the family.
Ingredients: 2 large tomatoes
4 -5 garlic pods (optional)
2 tsp of mustard seeds
4-5 curry leaves
2 tsp chana dal
2 tsp urad dal
2 cups of cooked rice
4 green chilies
2 tbs cooking oil
Salt as per the taste
Method : Puree the tomatoes with garlic and chilies. Heat a pan add the oil and all the other ingredients wait to crackle and then add the rice. Sauté for a while and serve it hot.

veggie bread pizza

Today in the evening I was worried about what to make for the dinner. Then a new idea clicked into my mind. Tried to make a new recipe with the existing supplies I had in the fridge. And my son loved it ,he wanted to call it as veggie bread pizza
Ingredients:
4 slices of bread (cut into triangles)
1 cup of shredded vegetables (I used pepper, jalapeno, carrot, peas)
1/2cup mozzarella cheese
4 tbs of ketchup
1 stick of butter
Salt and chat masala (you will get in Indian store)as per the taste
Method: Pre-heat your oven . Put all the bread slices on the tray apply ketchup and butter on them. Then arrange all other ingredients on them, keep them on toast mode in the oven. Toast till it is crispy. Serve it hot.