Angoori Paneer

Ingredients:

• Cottage cheese (paneer) - 400 grams
• Black grapes - 1 cup (chopped)
• Oil
• Salt to taste
• Black salt (to taste)
• Gram flour (besan) - 2 tbsp
• White pepper powder - 1/2 tsp
• Dry mango powder (amchur) - 1/2 tsp
• Saffron (kesar) a fewstrands
• Milk - 2 tbsp
• Fresh cream - 1 cup
• Jaggery (gur) - 1 cup (grated)
• Lemon juice - 1 tbsp
• Chaat masala - 2 tbsp
• Green capsicum - 2 large
• Tomatoes - 2 large

Method:

• Cut paneer into half centimeter slices.
• Heat oil in a pan, add black grapes and sauté. Add salt, black salt and cook till soft.
• For marinade take besan in a bowl. Add salt, pepper powder, amchur and mix. Add saffron dissolved in milk, fresh cream and mix well.
• Add jaggery to the grapes along with lemon juice and mix well. Cook till thick.
• Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them. Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices. Cut these paneer sandwiches into one inch squares.
• Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces. The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers.
• Heat oil in a pan. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. Place these skewers in the heated pan and cook till golden on all sides.
• Alternatively you can cook them in an oven. Preheat the oven to 200°C, place the skewers on a greased tray or on a rack and grill till golden from all sides.
• Serve hot with the remaining grape chutney.

Butter Chicken

One of the most popular punjabi dishes and my personal favourite.



Ingredients:

• Chicken cut up into pieces - 1 whole
• Tomatoes (blended) - 2 nos.
• Onions chopped - 2 nos.
• Ginger-garlic paste - 1 tbsp
• Cashew nuts (made into a paste using water) - 15 nos.
• Butter - 2 tbsp
• Thick cream - 3 tbsp
• Chili powder - 1 tsp
• Oil
• Tandoori masala - 1 tbsp
• Garam masala - 1/2 tbsp
• Lime juice - 2 tbsp
• Cumin powder - 1/2 tsp
• Yogurt - 5 tbsp
• Salt to taste
• Cilantro for garnishing

Method:

• First marinate the chicken in tandoori masala, garam masala, lime juice, cumin powder and yogurt for one hour.
• Now heat oil in a pan and fry the chicken for 10 minutes.
• Remove the chicken and keep aside.
• In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
• Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
• Add the butter, cream and chicken. Mix well and cook until it is done.
• Garnish with cilantro and add a cube of butter on it.

Extra:

• You can also add some sugar if you want it sweet in taste.
• Make fine slits in the chicken before marination.

Raita

Raita is a popular side dish in major Indian homes. It is made of curd with either potato, cucumber, boondi, onion, tomato and also with fruits. Here I am presenting to you aloo raita.

Ingredients:

• Curd (Yogurt) - 2 Cups
• Potatoes - 2-3 nos. (boiled)
• Roasted cumin powder - 1/2 tsp.
• Rock salt according to taste
• Red chili powder according to taste
• Finely chopped coriander leaves
• Green chilies chopped (optional) - 1-2 nos.
  

Method:

• Cut boiled potatoes into small pieces.
  
• Beat curd with water until smooth.
  
• Add salt, chili powder, green chilies, rock salt, asafetida and cumin powder and mix well.
  
• Now add potatoes.
  
• Garnish with coriander.
• Serve it cold.

Extra:

• If you want richer taste fry potatoes in oil till golden brown.
• You can prepare any kind of raita. Everything remains the same only the vegetables changes.
• Dip some ice cubes in the raita so as to keep it cold.

Paav Bhaji

Paav Bhaji is a fabulous dish prepared with lot of vegetables and buns. Paav Bhaji is a western India recipe. Paav Bhaji is popular Indian snack to be served in restuarants and road side stalls. It is the most famous recipie of the maharashtrians.

Ingredients :

• Mixed vegetables - 2 cup (chopped fine)
• Potatoes - 1 cup (chopped fine)
• Onions - 1 cup (grated)
• Chopped cloves of garlic - 1 tsp (ground together)
• Chopped ginger - 1 tsp
• Tomato-grated - 1 cup
• Tomato puree - ½ cup
• Green chillies-chopped to taste
• Cumin seeds - 2 tsp
• Turmeric - ½ tsp
• Pav bhaji masala - 1 tsp
• Powdered red pepper - ½ tsp
• Salt - 1 tbsp
• Pav (Breads) - 6 pcs
• Butter for the bread
• Oil

Method

• First heat oil and add cumin seeds in it.
• After that add the onion paste and sauté till brown and fat separates.
• Now add the mixed vegetables and potatoes and sauté first over high heat, then over low, till cooked through.
• Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking till the fat separates.
• Keep mashing the vegetables with the stirrer as it cooks.
• To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.
• After this take the vegetables prepared and put it inbetween the breads.
• Now add some chutney, tomatoes and sew bhujia.
• Serve it hot.

Masala Dhosa

One of the greatest South Indian Recipies that is eaten widely all over the world.



Ingredients:

• Rice - 2 cup (preferably parboiled)
• Split and husked Black Gram (Dhuli Urad) - 1/2 cup (soaked with rice for 5-6 hours)
• Fenugreek Seeds - 1/2 tsp
• Oil
• Salt - 2 tsp
• Potatoes - 500 gm (boiled, peeled and cubed)
• Onions - 1 1/2 cups (sliced not very thin)
• Powdered Turmeric- 1/4 tsp
• Green chillies - 2-3 nos. (chopped coarsely (optional))
• Curry leaves or 1/2 tsp dried curry leaves- 6-7 nos.
• Oil
• Mustard Seeds - 1 tsp
• Salt
• Water - 1/2 cup

Method:

• Grind daal mixture together to a very smooth consistency.
• Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.
• If thickened too much, add a little water to thin a bit.
• Now let us make the filling first.
  
• For this we first heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
• Now add salt and turmeric and mix well before adding the potatoes.
• Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.
• Now heat the tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion. (This will have to be very swift and will need a bit of practice.)
• After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
• When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
• Put desired filling in the centre and fold the two edges over.
• Serve accompanied with sambhar and chutney

Boti Kabab

Ingredients:

• Boned Leg of lamb - 0.5 kg
• Chopped Garlic - 2 cloves
• Lemon Juice - 2 tbsp
• Salt to taste
• Oil - 2 tbsp
• Cardamoms - 6
• Cinnamon Stick - 1
• Dried Red Chili - 1
• Coriander Seeds - 1 tbsp
• Coriander Leaves - 1

Method:

• Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
• Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
• Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
• Put the meat into a bowl and add the liquidised ingredients.
• Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
• Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
• Thread meat onto skewers leaving about ¼-inch gap between each piece.
• Mix any remaining marinade with the oil and keep aside.
• Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
• Turn the skewers over and grill for a further 2-3 minutes.
• Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
• Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
• Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.

Seekh Kabab

Ingredients:

• Kheema(ground mutton) - 500 gms

• Chilli powder - 1 tsp

• Raw papaya pulp - 1 tbsp

• Garam masala - 1/2 tsp

• Besan - 2 tsp

• Powdered poppy seeds - 1 tsp

• Roasted dry meethi leaves - 1 tsp

• Nutmeg powder - 1/4 tsp

• Cashewnut powder - 2 tsp

• Shahijeera powder - 1/2 tsp

• Reddish orange color - 1/2 tsp

• Crushed onions - 1 tbsp

• Green chilies and coriander paste - 1 tbsp

• Ginger-garlic paste - 2 tsp

• Egg yolk - 1

• Salt to taste

Method:

• Mix the raw papaya paste and kheema.

• Now add all the ingredients to it except egg yolk and keep in refrigerator for 1 hour.

• After that remove and grinde in mixer-grinder for 1 minute.

• Now add egg yolk, and mix it well.

• Divide into small portion,shape on skewers like sausage.

• Roast in grill,basting twice.

• Serve with green chutney, onions and lemon.

• Serve it hot.

Extra:

• You can also use a barbeque or a charcoal oven for better results.
• Add some oil if needed.
• If the keema is fine then it is the best one.
• Sprinkle some chaat masala for good taste.
  

Meetha Pulao (Sweet Rice)

Ingredients:

• Basmati rice - 1 cup (soaked for 1 hour)
• Sugar - 1/2 cup
• Ghee or Butter - 3 tbsp (use home made ghee or Desi ghee for great taste)
• Cloves - 3 nos.
• Green cardamoms - 4 nos.
• Raisins - 10-20 nos. or 1 tbsp (soaked in water)
• Almonds - 10-20 nos. or 1 tbsp (blanched & shredded)
• Saffron - 1/2 tsp (soaked in 2 tbsp of warm water or a few drops of yellow color)
• Ruh kewra - 1/2 tsp (or 2 drops of kewra essence)
• Cashew nuts - 10-20 nos. or 1 tbsp.
• Green pistachio nuts - 5-7 nos.
• 1 silver leaf (optional)

Method:

• First of all mix 3/4 cup of water and sugar in a small pan and boil for few minutes. Remove from flame and keep it aside.
• Now heat ghee in a heavy bottomed pan and add cloves and cardamoms. Fry them until cardamoms change color.
• Also add raisins and almonds. Fry till raisins swell.
• Now to this, add rice and 1 1/2 cups of water and mix them gently.
• Add saffron or yellow color to the rice and boil until the rice is almost done and water gets absorbed.
• Add kewra essence to the sugar syrup. Mix and add the sugar syrup to the cooked rice. Stir the rice very gently and cook further for 4-5 minutes till the rice is done.
• Garnish with a silver leaf, shredded pista, cashewnuts and a few whole almonds.
• Serve it hot.

Trivia:

• Saffron's aroma is often described by connoisseurs as reminiscent of metallic honey with grassy or hay-like notes, while its taste has also been noted as hay-like and somewhat bitter. Saffron also contributes a luminous yellow-orange colouring to foods. Saffron is widely used in Iranian (Persian), Arab, Central Asian, European, Indian,Turkish, Moroccan and Cornish cuisines. It also has many medicinal properties.
• A pound of dry saffron (0.45 kg) requires 50,000–75,000 flowers, the equivalent of a football field's area of cultivation. Saffron prices at wholesale and retail rates range from US$500/pound to US$5,000/pound (US$1,100–US$11,000 per kilogram)—equivalent to £250/€350 per pound or £5,500/€7,500 per kilo. In Western countries, the average retail price is $1,000/£500/€700 per pound (US$2,200/£1,100/€1,550 per kilogram)

Puneer Butter Masala

Ingredients:

• Paneer (Cottage Cheese) : 250 gm
• Onion : 1(blended)
• Tomato puree : 2 tbsp
• Ginger-garlic paste: 1 tbsp
• Butter : 3 tbsp
• Milk : 1/2 cup
• Fresh cream : 2 tbsp
• Poppy seeds : 1 tbsp
• Decicated coconut: 1 tbsp
• Cinnamon stick : 1 inch
• Cloves : 2
• Cardamom:2
• Bay leaf : 1
• Chilly powder :1 tbsp
• Turmeric powder: 1/4 tbsp
• Corriander powder : 1/2 tbsp
• Cumin powder: 1/2 tbsp
• Salt: to taste
• Garam masala powder : 1 tbsp
• Finely chopped corriander for garnish

Method:

• First cut the paneer into medium flat pieces and keep it aside.
• Now in a small pan roast coconut and poppy seeds till the colour changes .
• Make a fine power of coconut, poppy seeds, cinnamon stick, clove and cardamom in a mixture.
• Heat 2 tablespoon of butter in a heavy bottom pan.
• Add bay leaf , then onion paste and fry it for sometime, then add ginger-garlic paste and again fry till the colour changes to golden brown.
• Add chilli podwer, termeric powder , all masala powders and salt to taste and then add tomato puree , fry for 2 minutes.
• Add milk and fresh cream and keep it on low flame for 2 minutes ,if required add water as per you like greavy.
• Add paneer and remaining butter and garam masala to the greavy .
• Garnish with chopped corriander .
• Serve hot with simple chapati or naan.

Chicken Kali Mirch

Ingredients:

• Chicken - 1kg (cleaned and cut into pieces)
• Black pepper corns (kali mirch sabut) - 1/2 cup.
• Turmeric powder(haldi) - 1 tsp
• Salt to taste
• Cloves (Laung) - 5 nos.
• Tomatoes - 1/2 cup (chopped)
• Medium onion - 1 nos. (sliced)
• Coriander powder - 1 tsp
• Cloves garlic - 10 nos. (finely chopped)
• Oil or Butter.

Method:

• Coarsely grind the pepper corns and along with turmeric and salt.
• Now mix it with the chicken and refrigerate it for an hour.
• Now heat oil or butter in a pan and throw in the cloves first.
• After that put in the garlic and then the onion.
• Once the onions are pink in color add the tomatoes in it.
• Once the tomatoes start getting a little roasted, add the coriander powder.
• Sauté till oil gets separated from the paste.
• Now add a cup of water.
• Once it starts boling add the marinated chicken.
• Cook covered till the chicken is tender.
• Now serve it in a bowl and add butter over it and garnish it with some onions, crushed black pepper and coriender leaves.
• Serve it hot with either roties, paranthas or naan.

Extra:

• Marnating the chisken well in advance before cooking adds to its taste. While marinating make some fine slits in the body of the chicken such that the flavour of the spices goes in well into the chicken.
• Use butter instead of oil for better taste and aroma.
• You can also use garlic paste instead of chopped garlic. For your simplicity you can make garlic paste well in advance and refrigerate it and use it whenever you need them. It saves a lot of time.

Tandoori Chicken

Tandoori Chicken is a semi-fried chicken delicacy that originated in the Punjab region of the Indian subcontinent. While some consider the origin of Tandoori chicken akin to the tandoor or clay ovens used by others, Tandoor cooked chicken actually dates back to the Mughal period. This delicacy was a main course of the enormous Indian feasts of that day. It is one of my favourite recipies and I think you all will also love it.




Ingredients:

• Large Chicken pieces - 8 no
• Yogurt - 11/4 cup
• Lime Juice - 2 tbs
• Chopped Onion - ½ cup
• Dried Red Chillies - 3-4 nos.
• Coriander Seeds - 2 tsp
• Crushed Garlic - 2 cloves
• Grated Ginger - 1" piece
• Clove - 1-2 nos.
• Garam Masala - 2 tsp
• Chilli powder - 2 tsp
• Salt to taste

Method:

• Make slits in the flesh of the chicken pieces and rub lime juice and salt over them. Keep aside for half an hour.
• Grind dried chillies, coriander seeds, ginger, garlic and clove together. Mix the paste with garam masala and chilli powder.
• Heat a pan and sauté the masala. Add onions and fry. Pour yogurt and stir well. Remove the pan from fire.
• Arrange chicken pieces in a dish and pour over the yogurt mixture. Refrigerate the marinade overnight or at least for 4-6 hours.
• Arrange the chicken on a broiler tray cook it in a pre-heated oven for 20-30 minutes or brush oil over the chicken pieces and cook in a gas stove turning over till both sides are done.
• Keep pouring oil and masala over the chicken pieces in between.
• After it has baked completely take it out and sprinkle chaat masala over it.
• Serve it hot with lemon slices and with either naan or paratha.

Extra:

• For better results bake the ckicken on either a charcoal oven or on a barbeque.

Rassogolla

Rassogolla is the most popular bengali dessert. The popularity of rassogolla is such that it is exported to countries like US, UK and many other countries around the globe.

Ingredients:

• Freshly made 250 gms paneer from 2 litre milk
• Boiling sugar syrup - 2 litre
• Sugar syrup - 2 litre
• Sugar - 2.6 kg
  

Preparation:

• First of all rub the paneer with your hand and make it fine and then make small balls out of it.
• Now we prepare the boiling syrup.For this we first add 2 lts of water with 1.5kg of sugar and boil it.
• When the syrup boils, remove a layer of white froth which surfaces on the top of the boiling syrup.
• If possible then just strain the liquid to remove impurities.
• This syrup has to be kept boiling and the Paneer balls which were prepared by us are dropped.
• From time to time we need to check the density of the boiling syrup with a spoon.
• If the boiling syrup thickens, add a little water. The density of the syrupshould be same through out.
• After sometime you will find the Paneer balls in the boiling syrup getting larger in size.
• Now we have to boil the syrup and the balls for some more time until we find the balls getting smaller in size.
• In the meantime we prepare the syrup. For this we take 2 lts of water and add 1.1 kg of sugar to it.
• We boil the syrup and then cool it and keep it aside.
• Now take out the balls and dip them in the made syrup.
• After sometime the Rassogolla are ready. Serve them hot.

Extra:

Preparing Paneer (Indian Cottage Cheese)

Ingredients:

• Full Fat Milk - 1 Litre.
• Yoghurt or Butter Milk - 200 ml or Lime Juice - 2 Tablespoons or White Vinegar - 2 Tablespoons.

Method:

• Take a large heavy bottomed pan.
• Pour all the milk in it and boil it over medium heat.
• Stir it occassionally to avoide the milk from sticking to the bottom of the pan.
• Once the milk boils over reduce the heat.
• Now quickly add yoghurt ( or vinegar or the lime juice whatever you prefer).
• The milk will start to curdle and you will see the lumps of curds seperated from the yellow water like substance.
• If this is not the case then add more yoghurt ( or vinegar or the lime juice)
  
• Take another big pan and sieve the mixture using a big seive or a collander).
• The water liquid will collect in the pan at the bottom. Keep it aside.
  
• The thick mass will collect in the collander or the seive.
• Take a muslin cloth and put this thick mass in it and hold all sides of the muslin cloth and twist the cloth to squeeze the thick mass.
• You will see the water oozing out of the muslin cloth.
• We need to press this hard to make it into a thick paneer. You can take a big heave pan and fill it water and put it on top of the muslin cloth which is holding the cheese.
  
• Leave it for an hour or so and trasfer the cheese into refrigerator.
• The cheese which you get in the shops is normally thicker than what you make at home as the commercial ones has corn starch in it.
• The cheese which you make at home will be sweeter and bit soft and supple.
• Now this cheese can be used in different dishes.
  

Samosa

A samosa, a stuffed pastry, is a common snack in every Indian household. It generally consists of a fried triangular- or tetrahedron-shaped pastry shell with a savory filling of spiced potatoes, onion, peas, coriander, and sometimes fresh paneer (cottage chese).

Ingredients:

Maida ( flour) - 2cups Warm oil - 1/2 cup Ajwain - 1/2 tsp Warm water if required to knead Salt to taste. Oil - 3 tbsp Ginger& garlic paste - 1 tbsp Peas - 1cup Potatoes - 2 medium Coriander powder - 1 tbsp Jerra powder - 1 tsp Mustard - 1tsp Garam masala -1tsp Turmeric - 1/2 tsp Fennel seeds - 1 tbsp Salt to taste

Method:

First take oil in a kadai or a big pan and put mustad seed. After this add peas and fry for sometime. Then add ginger garlic paste, turmeric and fry again for 2 seconds and thenadd all the above listed powder. After this add the potatoes and fry very nicely till it becomes dry. At last add coriander leaves for the flavour and keep it aside. To make the samosa crust we first take maida and mix salt, ajwain and warm oil together and make a doug. A tip just wet your hand with warm water to make the dough soft. Now take a big ball of the dough and roll it very thickly and cut it into half. Now make a cone of it and put the above filling into it and close it with the help of water. Repeat the same thing with the other half also and make a few of them. Now heat the oil in a kadai to fry the samosa.(Remember that u should fry the samosa in a low flame.) Serve it hot with either garlic or simple green chutney.

Extra:

I want to share one recipie which I and all my friends relished in our school canteen(Atribute to Aslam Bhai..... of our school canteen...)

Bun Samosa

Ingredients:

• Samosa-1
• Bun - 1
• Onion - 1
• Green Chutney

Method:

• First cut the bun into two halves.
• Now apply chutney on the bun and put some onions over it.
• Now put the samosa inside the bun by crushing it a little bit.
• Now serve it.(Its so yummy.....)

Prawn Malaikari (Shrimps Curry in Coconut Milk)

Prawn malaikari (called Chingri malaikari in Bengali) is one of the most sought after Bengali prawn recipe. Its a delicious yet easy recipe and is a regular recipie in any bengali occasion or just in a family lunch or dinner.

Ingredients:

• Prawn / Shrimp - 1 lbs or 4 nos.
• Cup Coconut Milk - 1 cup
• Medium Size Onion - 1 nos
• Ginger Paste - 1 tbsp
• Slitted Green Chili - 4
• Red Chili Powder - 1 tsp
• Bay Leaf - 2 nos
• Sugar - 2 tsp
• Turmeric powder - 1/2tsp
• Whole Cardamom - 2 nos
• Cinnamon - 1/2 "
• Whole Cloves - 4 nos
• Cooking Oil - 50 gms
• Salt to taste.

Direction:

• First of all wash and clean the prawns completely.
• Rub some turmeric powder and add salt and turmeric on the prawns and keep aside.
• Chop the onions. Crush cardamom, cinnamon and cloves in a mixer grinder.
• Heat oil and fry onions to a light brown.
• Now add the garlic and ginger paste, bay leaf, red chilli powder and fry for about 5 - 7 minutes.
• Now add the cleaned prawns and fry along with the spices for a few minutes.
• Add coconut milk, sugar, salt and the ground the spices (cardamom, cinnamon and cloves).
• Cover the vessel and simmer in medium heat for about 10 minutes.
• Now add green chillies and again close the cover for another 10 minutes.
• Serve it hot with rice.

Trivia:

Our very own dada Sourav Ganguly (ex. Indian Cricket Team Captain) loves to eat prawn malaikari so much that when he is at home he regularly eats it.

Labra (Mixed Vegetables)

Ingredients:

• cabbage - 75gms(all veg. should be chopped in similar fashion)
• cauliflower - 75 gms
• red pumpkin - 75 gms
• radish - 75 gms
• potatoes - 75 gms
• egg plant - 75 gms
• red chili (dry) - 2
  
• paach phoron( % spices) - 2 tbsp
• turmeric powder - 1 tsp
• ginger paste - 1 tbsp
• salt - to taste
  
• sugar - to taste
  
• oil
• bay leaf - 1

Method:

• Cut all the vegatables in the same shape and size and put them in water.
• Heat oil in a pan, add the paach phoron, turmeric powder, ginger paste, red chili and bay leaf.
• Now add all the veggies, fry for sometime till all the veggies are evenly coated with oil.
• Now add sugar, salt and then add water and cover the pan so that the water evaporates out.
• When the water evaporates & veggies are all soft and tender, its ready to serve.
• Sprinkle with cliantro and serve.
• Serve it hot with khichudi.

Extra:

Panch Phoron

Ingredients

• 1 tbsp nigella seeds (kalonji)
  
• 1 tbsp black mustard seeds (rai or sorshe)
  
• 1 tbsp fenugreek seeds (methi)
  
• 1 tbsp fennel seeds (saunf or mouri)
  
• 1 tbsp cumin seeds (jira)
  

Preparation
Combine all spices in a jar, store away from heat and light.

Aloo Dum

"Aloo Dum or Dum Aloo" is a popular side dish taken usually with puris,chappathis or parathas. The word "Aloo" in Hindi means Potato. Since potato is rich in carbohydrates, this dish is good for children. It is quite a heavy lunch and also spicy to tickle your taste buds.


Ingredients:

• Potato (small & round)[Aloo] - 1/2 kg.
• Oil - for frying
• Salt - to taste
• Onion Paste - 125 gms.
• Ginger Paste - 30 gms.
• Curd - 50 gms.
• Red Chili Powder - 1 1/2 tsp.
• Clove - 6 Nos.
• Cinnamon - 2 sticks
• Cardamom - 5 Nos.
• Cumin Seed - 1 tsp.
• Turmeric Powder - 1 1/2 tsp.
• Garam Masala Powder - 1/2 tsp
• Sugar - 1/2 tsp.
• Lemon Juice - 1 lemon
• Green Chili - 5 Nos.
• Fresh Coriander Leaves - 25 gms.

Direction:

• Peel the small and round potatoes and keep them in salty water for 1/2 hour.
• Heat the oil in a pan.
  
• Now fry the potatoes in oil till they are golden brown and firm. Now keep them aside.
• Now take oil in a handi and crackle the cloves, cinnamon and cardamom.
• Add the onion paste. Stir it for about 5-6 minutes till oil comes to the sides.
• Add the ginger paste and stir for another 2 minutes.
• Add red chili powder and turmeric powder and simmer (Bhunno).
• Broil cumin seeds in a dry pan and grind them to a powder.
• Add sugar and broiled cumin powder and stir for 2 minutes.
• Beat the curd and add to the handi.
• Lower the temperature and immerse the fried potatoes for simmering.
• Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape.
• Add garam masala powder and close the lid. Take off the fire.
• Serve hot garnished with slit green chilies and chopped coriander leaves.

Extra:

• Boil the potato till becomes soft enough to cut
• Take all the ingredients in the above mentioned quantity only.
• Fry the onion paste till it turns light brown .Donot over burn the paste.
• Serve it hot with either chapati,poori or luchi.
  

Luchi

A luchi is a deep-fried flatbread made of wheat flour that is typical of Bengali cuisine.

It is prepared as:

Ingredients:

Maida - 400 gms.
Salt - to taste
Oil to fry.
Water to make dough.

Direction:

• Sieve the maida well with salt and place in a flat dish.
• Make a bay in the center and put 50 gms. of oil for leavening.
• Add cold water and make a stiff dough.
• Cover with wet cloth and keep aside for 30 mins
• Make small roundels form the dough.
• Roll out on an oily surface into thin discs.
  
• First heat the oil.(Remember this is very important).
  
• Briskly fry in smoking oil till puffed up and turn over. Fry it till it is golden brown.
  
• Serve hot.

Extra:

• A typical luchi will measure 4-5 inches in diameter.
• They are usually served with curries or gravies.
• If maida is substituted with atta, it is called a Poori.
• If you can not make perfect circles, just roll out the dough and cut into circles using a cutter or a small cup.
  

Bengali Cusines

Hello Friends...
So let us start with the work (of me blogging and you all preparing..... :) )
So let me start first with Bengali food..... and I just love it.

So lets start..... :)

Hello.......

Hello everyone.... well my blog is based on the great Indian Cusines that are relished and liked by people all over the world.
It is my attempt to bring it to you in a simple manner so that anyone can prepare it at their homes.
I hope you all like my effort.