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