KARAHI CHICKEN RECIPE Ingredients:,

500 gms Chicken 4 Large onions 4 Large tomatoes 1/2 tsp Turmeric powder 1 tsp Red chili powder 1 tsp pepper 4 Garlic flakes 1 Ginger 2 Cups oil Salt, to taste, Grind ginger and garlic to make a paste. Heat the oil and put turmeric powder, red chilli powder, pepper and ginger garlic paste. Add salt to taste. Fry it well. Add chicken and cook it till it turns smooth. Add chopped onions and tomatoes. Cook it for 5 minutes. Serve it hot with pulao.

How to make Karahi Chicken:,

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CHICKEN REZALA RECIPE Ingredients:,

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1Whole, chicken 1 tbsp Wheat flour 2 tsp Ginger paste 3 tsp Garlic paste 2 tsp Garam masala 1/2 Cup keora water 200 gm Sour curd 8 Red chili 2 tsp Ghee 4 Onions 2 Bay leaves 10 Peppercorns 4 tbsp White oil Salt to taste Water as needed, Wash and cut chicken into pieces. Add peepercorns, bay leaf, and garam masala to the heated oil. Fry chicken pieces with the spices, keep stirring. When the water in chicken gets dry, combine onion, ginger and garlic to it and cook well. Combine a mixture of curd, salt and flour to it, mix well. Add keora water to it. Steam them with 2 cups of water in a pressure cooker for about 10 minutes. Heat ghee in a serving spoon with red chili and combine it with the chicken.

How to make Chicken Rezala:,

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DHANIYA CHICKEN
Preparation Time : 10 mins Cooking Time : 20 mins Servings : 4

INGREDIENTS
Chicken - 600 gms Onions - 3 large, made into paste Ginger paste- 1 tsp Garlic paste - 2 tsps Coriander powder 6 tbsps Cumin powder - 2 tsps Curds - 200 gms Red chilli powder - 3 tsps (or to taste) Salt - to taste Sugar - 2 pinches Oil - 4 tsps Tomato - 1 large, chopped Fresh coriander leaves - 2 tbsps, chopped

METHOD
Wash the chicken properly. Mix all the pastes, coriander powder, cumin powder, curds, red chilli powder, salt, sugar and apply it over the chicken. Keep it for 5 minutes. Heat oil in a pan. Add the marinated chicken, chopped tomato and saute it oil separates. Remove from heat and garnish with coriander leaves. Serve hot with chappatis or paranthas.

CHICKEN IN ONION CAPSICUM

Preparation Time : 15 mins Cooking Time : 30 mins Servings : 4

INGREDIENTS
Boneless Chicken- 800 gms Salt - to taste Oil - 2 tbsps Onion - 1 chopped Green Chillies - 2-3 chopped Green Capsicum - 1 chopped Yellow Capsicum - 1 chopped Red Capsicum - 1 chopped MSG - a pinch Ginger paste -1 tsp Soya Sauce - 1 tsp Vinegar - 2 tsps Black pepper powder - 1 pinch

METHOD
Boil the chicken in three cups of water with a pinch of salt. Heat oil in a pan. Add onion, green chillies, capsicums and saute for a while. Add MSG and salt to taste. Add ginger paste and boiled chicken along with the stock and allow it to come to a boil. Add soya sauce and vinegar and black pepper. Cook, covered, for three to four minutes

CORIANDER CAPSICUM CHICKEN

Preparation Time : 15 min Cooking Time : 30 min Servings : NA

INGREDIENTS
1 bunch coriander leaves 2 large green capsicums, 1/2 inch pieces 1/2 kg chicken (leg pieces) 2 tablespoons thick yogurt 1 teaspoon lemon juice 2 teaspoons ginger paste 2 teaspoons garlic paste Salt to taste 6 green chillies 5 tablespoons ghee 2 medium onions, finely chopped

METHOD
Marinate chicken with two spoons thick yogurt, lemon juice, half tespoon each of ginger and garlic pastes and salt. Keep the chicken in the refrigerator for half an hour to marinate. Grind coriander leaves and green chillies together without water. Heat three tablespoons ghee in a pan and saute onions till browned. Add the remaining ginger and garlic pastes and saute for two mintues. Then add the marinated chicken and saute for four to five minutes. Add the green paste, salt to taste and mix well. Add green capsicum and mix well. Add the remaining ghee, cover the pan and cook on medium heat till the chicken is completely done. Serve hot with plain rice or jeera rice

PALAK CHICKEN
Preparation Time : 10 minutes Cooking Time : 20 minutes Servings : 6 portions

INGREDIENTS
Chicken - 1 kg Palak - 2 bunches Oil - 4 tablespoons Onions, chopped - 3 Green chillies, chopped - 4 Salt - to taste Ginger paste - 1 teaspoon Garlic paste - 1 teaspoon Tomato, chopped - 1 large Turmeric powder - 1/2 teapoon Kashmiri Chilli powder - 1 teaspoon Coriander powder - 1 tablespoon Garam masala - 1 teaspoon

METHOD

1. Clean, wash and cut chicken into medium sized pieces. 2. Take palak leaves (without the stem), wash it properly and blanch it in boiling water for 4 minutes. Now drain the water and keep it aside. 3. Cool the cooked palak leaves and grind it into a fine paste. 4. Heat oil in a kadai and saute chopped onions and green chillies. Add a little salt. 5. When the onions becomes soft , add ginger paste and garlic paste and fry for 2 minutes. 6. Add chopped tomato and saute till it get mashed. 7. Add turmeric powder, chilli powder and coriander powder . 8. Fry for 2 minutes and add chicken pieces along with garam masala and little hot water. 9. Cook till the chicken is done and the gravy reaches a thick consistency. 10. Now add palak paste to the chicken curry and mix it well. 11. Keep it on low heat for 5 minutes and remove from heat. 12. Serve hot with roti or plain rice.

SPICY CHICKEN
Preparation Time : 20 minutes Cooking Time : 30 minutes Servings : 4 persons

INGREDIENTS
500 gms.boneless chicken 5 -6 whole red chillies 25 gms. til 100 gms. fresh grated coconut 1 tbsp. cumin seeds Salt to taste 1 lemon Oil for cooking 1 cup chopped coriander leaves

METHOD
Marinate the boneless chicken with lemon juice and salt. Roast the chillies, til, cumin seeds, fresh coconut. Make a thick paste adding little water. Take a pan. Heat 2 tbsp. oil. Add the paste and salt. Cook for a minute. Add the marinated chicken. Mix well and 1 cup of water. Cover it with lid and cook on low heat. When cooked decorate with coriander leaves.

CHICKEN LIVER MASALA

A simple and quick chicken liver dish Preparation Time : 2 hours Cooking Time : 20 minutes Servings : 4 portions

INGREDIENTS
Chicken Liver : 1 kg Dahi : 100 gms Red Chilli Powder : 2 tsps Dhania Jeera Pwd : 2 tsps Ginger Garlic Paste : 2 tblsps + 2 tblsps Garam Masala Pwd : 2 tsps Black pepper powder : 2 tsps Salt : 1 tsps Oil : 1 tblsp Tomato Paste : 2 tblsps

METHOD
1. Marinate Chicken Liver with dahi, red chilli powder, dhania jeera pwd, ginger garlic paste garam masala pwd, black pepper powder and salt for 2 hours at room temperature. 2. Heat oil and add ginger garlic paste. fry for 2 minutes. Add tomato paste and fry for another 2 mins. 3. Add the marinated chicken liver alongwith the dahi mixture. Cook till liver is cooked thoroughly. Add salt if required. 4. Serve alongwith roti or with rice.

CHILLI CHICKEN RECIPE Ingredients:,

1 kg Boneless Chicken (cut into small pieces) 20 Green chilies 15 tsp White vinegar 150 gms Corn flour 100 gms Refined oil 5 tsp Tomato sauce 1 tsp Sugar 10 tsp Soya sauce 20 Cloves garlic (sliced) 5 tsp Chili sauce Salt to taste Water as required,

How to make Chilli Chicken:,

, , , , , , , , , , , For at least four hours, soak the boneless chicken pieces in white vinegar. Make a smooth batter of the corn flour and water. Take the soaked chicken pieces out of the vinegar. Dip them in corn flour batter and fry till it turns golden brown. In a non-stick pan, heat 1/ 2 teaspoons of refined oil. Add caramelized sugar and add the sliced garlic. Add the fried chicken pieces. Add all the sauces (soya, chilli, tomato) one by one. Cook the whole thing for 5- 10 minutes. Add the slitted green chillies over the preparation.

CHICKEN VINDALOO RECIPE Ingredients:,

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3 Large Onions (chopped) 3 Chicken Breast Fillets (cleaned) 1- cup Tomatoes (chopped) 2 tbsp Coconut Vinegar 2-inch Ginger (chopped) 3 pods Garlic (chopped) 1 tbsp Tamarind Paste 1 tbsp Garam Masala 1 tsp Turmeric Powder 10-12 Kashmiri Chilies 2 tbsp Vegetable Oil Palm Jaggery ,

How to make Chicken Vindaloo:,

, Make a smooth paste of garlic and ginger by adding coconut vinegar. Set it aside. , Now grind the poppy seeds and chilies separately in a grinder. Mix it with garam masala, ginger-garlic paste and tamarind puree. Blend well to form a thick paste. , Heat 1 tbsp of oil in a pan over medium flame, add onions and fry till they turn dark brown. , Add spice paste, some oil and fry onions for another 5 minutes. , Add chicken and a little turmeric powder to onions. Saut the dish for 5 minutes. , Add some water and bring the dish to boil. Now add salt and jaggery, and stir well. , Cover the pan with a lid and keep it on a low flame for at least 30-40 min, till the chicken is cooked. , Chicken Vindaloo is ready to savor. Serve hot with steamed basmati rice and raita. ,

Chicken Soup
Ingredients: 1 large stewing chicken, cut in pieces 1 qt. cold water 1 tbsp. dried parsley 1 bay leaf 1 tbsp. salt (optional) 1-2 tsp. curry powder 1/8 tsp. nutmeg 1/8 tsp. ground cloves 2 tbsp. olive oil 1 med. onion, chopped 1 med. carrot, chopped 1 green bell pepper, chopped

1 med. apple, pared, cored and chopped Salt and pepper to taste 1/3 cup flour (optional) 1 (14 oz.) can stewed tomatoes Cayenne pepper to taste Directions: 1. In large soup pot or kettle, combine first 8 ingredients; cover and simmer approximately 45 minutes (until chicken is tender). Remove chicken, if needed, to determine the need for more water. Youll need at least a quart. Discard skin and bones; cut meat into small chunks. 2. In another large pot, heat oil over medium heat and add next 7 ingredients; simmering until tender. Remove from heat and stir in flour. 3. Stir in broth, chicken and tomatoes (with juice) and cayenne pepper. Boil, reduce heat; cover and simmer about 1 hour. 4. Sprinkle with croutons and serve. It makes 8-10 serving

BUTTER CHICKEN RECIPE Ingredients:,

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450 gm Boneless Chicken 2 tbsp Butter 2 tsp Lemon Juice cup Plain Yoghurt cup Cream 2 tbsp Peanut Oil 1 White Onion (chopped) 1 cup Tomato Puree 1- tsp Cayenne Pepper 1 pinch Salt 1 tsp Chili Powder 1 tsp Cumin (Ground) 1 Bay Leaf 1 pinch Black Pepper 1 tbsp Ginger-Garlic Paste 1 tbsp Cornstarch 2 tsp Garam Masala Water as required,

How to make Butter Chicken:,

, Heat 1 tbsp peanut oil in a large saucepan over medium heat. , Saute white onion until it becomes soft and translucent. , Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute. , Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently. , Add cream and yoghurt into the same pan and mix them well. , Reduce heat to low and cook sauce for 10 minutes. , Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat. , Heat oil (1tbsp) in a large heavy frying pan over medium heat. , Cut the Chicken to bite-size pieces and wash it well. , Cook chicken pieces until it gets slightly brown (for about 10 minutes). , Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne. , Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes). , Now pour the rest of the sauce into the chicken. , Mix cornstarch and water well. Put this mixture into the chicken. , Cook chicken for 5-10 minutes, or until thickened. , Butter Chicken is ready to serve. ,

CHICKEN MAKHANI RECIPE Ingredients:,

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450 gms Boneless Chicken Thighs 1 tbsp Peanut oil 1/4 tsp Cayenne Pepper 1 pinch Salt 1 pinch Black Pepper 2 tbsp Butter 2 tsp Lemon juice 1 tbsp Ginger-Garlic paste 1 tsp Garam Masala 1 tsp Chili Powder 1 tsp Ground Cumin 1/4 cup plain Yogurt 1 cup Cream 1 cup Tomato Puree 1 Bay Leaf 1 Shallot (finely chopped) 1/4 White Onion (chopped) 1 tbsp Cornstarch 1/4 cup Water,

How to make Chicken Makhani:,

, Heat 1-tablespoon oil in a large saucepan over medium high heat. , Saute shallot and onion until it becomes soft and translucent. , Add butter, lemon juice, ginger-garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf into the saucepan. Cook it for 1 minute. , Then add tomato sauce, and cook for 2 minutes, stir it frequently. Stir in cream and yogurt. , Reduce heat to low.Now again heat it for 10 minutes, stirring frequently. , Season it with salt pepper. Remove from heat and set aside. , Heat 1-tablespoon oil in a large heavy skillet over medium heat. , Cook the chicken until it turns lightly browned, about 10 minutes. , Reduce heat, and season with 1-teaspoon garam masala and cayenne. , Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. , Stir cooked chicken into sauce. , Mix together cornstarch and water, and then stir into the sauce. , Cook for 5 to 10 minutes, or until thickened. ,

CHICKEN MANCHURIAN RECIPE Ingredients:,

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4 Chicken Thighs (chopped) 1 tsp Soya Sauce 1 small Onion (finely chopped) 2 tbsp Corn Flour 1/4 cup All Purpose Flour 8 Garlic Pods (finely chopped) 8 Green Chillies (finely chopped) 4 tsp Refined Oil Salt to taste 1 tsp Tomato Ketchup (optional), Smear salt and marinate chicken for an hour. Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it. Deep fry the chicken pieces and keep them aside. Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy. Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce. Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce. Add water while stirring, if necessary. Chicken Manchurian is ready to be served.

How to make Chicken Manchurian:,

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CORIANDER CHICKEN RECIPE Ingredients:,

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3 lb Skinless chicken pieces 2 tbsp Ground coriander 3 Garlic cloves, chopped 5 Ounces plain yogurt 1 Chicken stock cube 1/2 tsp Black pepper 1 tsp Ground mixed spice 1/2 tsp Turmeric 1/2 tsp Chili Powder 4 Fluid ounces warm water 1 Ounce ground almonds 1 Onion, sliced 2 Hard-boiled eggs and sliced 1/4 tsp Paprika 5 tbsp Oil Salt to taste, Wash and cut the chicken joints into two. Combine the garlic with the yogurt and pour over the chicken, leave to marinate over night. Heat the oil in a pot and saute the onions until golden brown. Take out the onion from the pot, set aside. Fry the coriander, mixed spice, black pepper and turmeric for about 30 seconds. Add chicken and the yogurt. Fry the chicken for 5 minutes over medium heat. Add the chili powder, stock cube, onions, water and salt to taste. Bring it to a boil, reduce the flame and simmer for about 30 minutes. Mix almond with it. Garnish it with the sliced eggs and sprinkled with paprika.

How to make Coriander Chicken:,

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CHICKEN CURRY RECIPE Ingredients:,

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4-5 Chicken Pieces (medium) 1 cup Coconut Milk 2 tbsp Curry Powder 2 Potatoes (medium, quartered) 1 Green Bell Pepper 1 Onion (medium-sized, chopped) 3 Garlic Cloves (minced) 1 3-inch Ginger (chopped) Salt (to taste) Pepper (to taste) Oil (for cooking), Place a large saucepan on fire and heat oil. Add onion and garlic and saut for about 2 minutes. Add the chicken pieces and cook for 5 to 10 minutes. Turn the pieces occasionally to cook them evenly. Add in the coconut milk, potatoes, ginger and bell pepper. Stir continuously for 3 minutes. Add in the curry powder. Bring the mixture to a boil and lower heat. Simmer for 5 minutes or until all the ingredients are well cooked. Add salt and pepper to taste. Serve hot with steamed rice or Naan bread.

How to make Chicken Curry:,

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EGG PARATHA RECIPE Ingredients:,

4 Eggs 2 Cups wheat flour 1 Chopped capsicum 1 Chopped tomato 2 Chopped onions Chopped fresh coriander 1 tsp Red chilli powder 2 tbsp Cooking oil Clarified Butter or Ghee ,

How to make Egg Paratha:,

, Pour oil into a frying pan and heat it. , Add chopped onions and fry on medium heat till they become golden brown. , Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done. , Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside. , Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough. , Roll the balls to give them roti shape. , Take one roti and put the egg mixture. Cover it with another roti. , Roll this roti a little and fry both sides properly in butter. , Egg Paratha is ready to serve. ,

CHILI EGGS RECIPE Ingredients:,

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4 Eggs (boiled) 1 Onion (finely chopped) 1 tbsp Green Chili Paste 1 tsp Red Chili Paste inch Ginger (grated) 2 Cloves Garlic (crushed) 2 tbsp Tamarind Juice tsp Soya Sauce Pinch of MSG Oil for frying Salt , Peel the eggs and deep fry them until golden brown. Cut them into halves and keep aside. Heat tablespoon oil in a deep pan. Add, ginger, garlic and onions. Add green and red chili paste and stir. Now add soya sauce, tamarind juice and salt. Bring it to a boil and add eggs.

How to make Chili Eggs:,

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EGG BHURJI RECIPE Ingredients:,

6 Eggs 1/2 tsp Garam Masala 1/2 tsp Ginger Paste 1 tsp Red Chilli Powder 1/4 cup Frozen Green Peas 1 Onion (chopped) 2 Green Chillies (chopped) 1 Tomato (chopped)

 Fresh Coriander Leaves (chopped) 3 tbsp Vegetable oil Salt to taste,

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How to make Egg Bhurji:,

, Beat eggs in a bowl; add salt and red chilli powder. , Heat the oil in a non-stick pan. , Add the green chillies, ginger paste and onions. , Heat it until onions turn golden brown. , Then add tomatoes and cook until tomatoes are soft. , Add green peas and cook for another 3 minutes. , Add beaten egg and mix well. , Let the beaten eggs to set a little and then, turn it on the other side, breaking it into small pieces until cooked well. , Splash garam masala powder. , Garnish with chopped coriander/cilantro leaves. ,
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BABY CORN MUSHROOM MASALA RECIPE Ingredients:,

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How to make Baby Corn Mushroom Masala:,

, , , , , , , , , Heat oil in a pan and fry onions, until they are golden brown. Add in ginger-garlic paste and allow it to simmer for 2 minutes. Stir in green chilies and red chili powder. Add in tomatoes and simmer for 5 minutes. Add salt, garam masala and turmeric powder Then, add mushrooms, babycorn and capsicum. Stir for five minutes, or till tender. Garnish with coriander leaves and serve hot.

BROCCOLI & MUSHROOM STEAMED RICE RECIPE Ingredients:,

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1 Cup broccoli (small florets) 1/2 Cup mushroom (chopped finely) 3/4 Cup fresh cream 1/4 tsp White pepper powder 3-4 tsp Oil Salt to taste 3-4 Cups cooked rice, In a pan, heat 1 tsp of oil. Add broccoli florets and fry for a while. Add mushroom and fry on a high flame till done. Add salt and white pepper powder to this. Add rice and mix well. Toss the rice with fresh cream. Broccoli & Mushroom Steamed Rice is ready.

How to make Broccoli & Mushroom Steamed Rice:,

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BROCCOLI MUSHROOM STIR FRY RECIPE Ingredients:,

1 Broccoli (medium sized, diced) 2 tbsp Oil 2 tsp Ginger (finely chopped)

1 tbsp Garlic (finely chopped) 1 tbsp Sugar 2 cups Mushrooms (quartered) 2 tsp Lemon Juice 1 stalk Celery (chopped) 4 Spring Onions (chopped) 1 tbsp Soy Sauce 2 tsp Black Peppercorns (crushed) Ajinomoto Salt, Boil the broccoli in salted water for 10 minutes. Take a pan and heat the oil. Add ginger, garlic and celery to the oil and fry until soft. Add the sliced onions and fry for 2 minutes. Add the mushrooms and fry on medium-high heat for 2 minutes. Add broccolo and the remainder of the ingredients and toss on high heat for 3 minutes. Serve hot.

How to make Broccoli Mushroom Stir Fry:,

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CHETTINAD MUSHROOM MASALA RECIPE

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Ingredients:,

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2 cups Mushrooms, chopped Tamarind (marble-sized piece), soaked in cup water Salt, to taste 1 tsp Garam Masala 1 tbsp Chana Dal/ Kadal Parippu/ Split Bengal Gram 1 tsp Whole Black Pepper 2 tsp Oil tsp Mustard Seeds 2 Dry Red Chilies, halved A few Curry Leaves,

How to make Chettinad Mushroom Masala:,

, Crush the soaked tamarind well and then strain the water. Keep the water for later use. , Dry roast chana dal and whole black pepper on a tawa. , Grind the roasted ingredients and add garam masala, while blending them. , Heat oil in a pan and add mustard seeds. , When they start crackling, add the curry leaves and red chilies and fry for about 10 seconds. , Add the chopped mushrooms and stir well, until they get coated with oil. , Add salt and cook with the lid on, until the mushrooms start sweating and become soft. , Mix in the tamarind mixture and cook on open fire, till the gravy gets thick and starts sticking to the mushrooms. , Add the ground spices and salt and fry for another 3 to 4 minutes. , Remove from fire and serve hot with rice or rotis. ,

GOLDEN FRIED BABY CORN RECIPE Ingredients:,

1 tsp Oil 6 Baby Corn Salt to taste Oil for frying Pepper to taste 2 tbsp Maida 2 tbsp Corn Flour

 tsp Baking Powder A pinch of Ajinomoto,

How to make Golden Fried Baby Corn:,

, , , , , , Heat oil in a frying pan. Cut each baby corn into three pieces. Mix corn flour, all-purpose flour, oil, baking powder, ajinomoto, salt, and pepper well in a bowl. Add enough water to the above to make a smooth thick batter. Dip the baby corn pieces in the batter, and fry them until they turn golden brown. Golden Fried Baby Corn is ready to eat. Serve hot with chilli sauce.

CHILLI MUSHROOM RECIPE Ingredients:,

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400 gm Button Mushrooms 200 gm Capsicum 2 medium Onions 2 cm Ginger 6 flakes Garlic 4 tbsp Oil 1 tsp Chili Powder 2 tsp Dark Soya Sauce 2 tsp Vinegar 1 tbsp Corn Flour 1 cup Water Salt to taste, Cut mushrooms into halves. Cut capsicums into halves, remove the seeds and cut into thin strips. Grind onion, ginger and garlic to a paste. Heat 4 tbsp of oil. Fry the ground paste. Add chili powder and cup water. Simmer till almost dry. Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp. Add Soya sauce and vinegar. Mix corn flour with water and add. Bring to a boil, simmer for 1 minute. Serve Chili Mushroom hot with noodles or fried rice.

How to make Chilli Mushroom:,

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PEPPER MUSHROOMS RECIPE Ingredients:,

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1 small package Mushrooms 1 Onion (chopped) 2 pinch Turmeric Powder 3 tsp Oil 2 drops Lime (squash) 4 or 5 tsp Pepper (powdered) 1-1/2 tsp Ginger & Garlic Paste Coriander Leaves Mustard Seeds Curry Leaves Salt ,

How to make Pepper Mushrooms:,

, First of all, you should take a pan and heat it by pouring oil, then add mustard seeds and curry leaves after the oil gets heated. , Then, add the chopped onion to that and fry till the onion turn to golden brown in color. , Now you can add the ginger-garlic paste, turmeric powder, powdered pepper, and fry for few seconds. , Then, add the mushroom pieces to the mixture. , Add half a glass of water, add salt. Wait till it turns to gravy. , You can finally Squeeze 2 drops of lime and garnish with coriander leaves. , Serve hot with Rice, Chappathi, Naan. You can also add Potatoes(finely chopped) if you like. ,

BHAJIAS RECIPE Ingredients:

1 Cucumber 1 Onion 1 Potato Salt to taste Oil for frying 1 small Gourd cup Rice Flour 1- cup Gram Flour 8-10 Ajwain Leaves tsp Cumin Seeds tsp Turmeric Powder

How to make Bhajias:

, Cut the vegetables. Do not slice the vegetables too thick or too thin. , Mix rice flour, gram flour, salt, cumin seeds, and turmeric powder in a bowl. Add enough water to make a batter of thick consistency. , Heat the oil in a pan. When oil gets hot, add a tablespoon of oil to the batter and mix it well. , Dip the vegetables slice by slice and slide into the hot oil. Fry on medium heat till golden brown. , Bhajias are ready to eat. Serve hot with tomato sauce or green chutney.

DimerJhol (EggCurry)
Ingredients:
4 Eggs, hard boiled and shelled 2 Medium-large potatoes 1 large onion, finely chopped 1" cube of fresh ginger, grated 2-3 cloves of garlic, finely sliced 1/2 teaspoon crushed chilli 1 level teaspoon garam masala powder 1 teaspoon ground coriander seed (dhanya) 1.5 teaspoon turmeric powder (halood) 1 level teaspoon ground cumin seed (jeera) 1/2 teaspoon curry powder 1/2 teaspoon chilli powder 5 tablespoons vegetable oil Salt to taste 2 cups of warm water ,

Procedure:
1. Once you have gathered the ingredients peel the potatoes and cut each into 6 pieces. Heat the oil in a large nonstick pan on medium heat. When the oil is hot fry the potatoes for 4-5 mins turning them over from time to time. Take them out and place aside when they are done

2. Next make 2-3 small slits in each egg, coat with half of the turmeric powder and fry eggs in the remaining oil in the pan until slightly browned. You must continuously turn the eggs. When these are done set them aside. 3. In the remaining oil add the crushed chilli and the garam masala and fry for one minute (medium heat). Next add the ginger and garlic and fry for another minute. After this you add the chopped onion and fry for 5 minutes, lower the heat to "low" and add the chilli powder, coriander and cumin and curry powder. Stir and fry for 2 minutes. 4. Now add to the pan the potatoes, salt and turmeric, turn up the heat to medium again and stir to coat the potatoes with the spices. Add the water and bring to boil. Once it starts boiling lower the heat and cover the pan with a lid and allow to simmer till the potatoes are almost done (10 min). Add the eggs and simmer for another 10 minutes or until the potatoes are well done.

SaagKumro
Ingredients:
3 cups peeled and diced pumpkin (kumro) 2 medium potatoes, diced but not peeled A bunch of fresh spinach), chopped 1/2 lb baby shrimp (peeled+steamed is ok) 4 tablespoons vegetable oil 1 dried red chilli 1 tablespoon sugar 2 teaspoons salt 1/2 teaspoon cumin powder 1/2 teaspoon corriander powder 1/2 teaspoon turmeric powder 1/4 teaspoon chilli powder

2 tablespoons finely ground/grated coconut ,

Procedure:
1. First heat the oil in a pan, add the cumin and the turmeric, stir-fry these spices for a minute before you add the shrimp. Fry the shrimp for a couple of minutes and then take them out with a slotted spoon and leave aside.

2. Next break the dried red chilli and fry it in the oil for a minute before adding the potatoes and pumpkin. Stir fry these for a few minutes. Add the corriander, chilli powder and sugar and stir-fry for a couple more minutes. 3. Now add the chopped spinach and stir it in until the it slowly decreases in volume and blends in with the other ingredients (~3 mins). Now add the salt and sprinke a little water (3-4 Tbsp) cover and allow to cook under low heat until the potatoes are done. 4. Sprinkle and stir in the ground coconut and shrimp before turning off the heat, you may wish to save a little for the final garnish when you serve this dish.

Doi Begun
Ingredients:
3-4 Japanese eggplants 1 teaspoon turmeric powder 2 onions, sliced finely 3 teaspoons cumin seeds 8 oz plain yogurt a little water 1.5 teaspoons salt pinch of chilli powder pinch of garam mashla pinch of ground corriander

Oil for frying ,

Procedure:
1. Cut the eggplants into 1/2 inch thick slicesRub the turmeric powder and 1 teaspoon of salt on the slices of eggplant, allow to sit for about 10 minutes. Heat oil in a skillet of frypan and fry the egplant slices until brown on both sides and cooked (just as you would for begun bhaja). Set aside. Now fry the sliced onion on medium-low heat until golden brown (8-10 mins). Set these aside too. 2. Roast the cumin seeds, allow them to cool and them crush them or grind them into a powder. Add the rest of the salt and the cumin to the yogurt and beat it, adding a little water (about 4 Tablespoons) to it to make it considerably thinner. When it is uniformly mixed set aside.

3. Now take a serving dish and arrange the fried eggplant and onions in alternating layer (it is nice if you start with a layer of eggplants and finish with a layer of onions on top). Pour the diluted yogurt mix on top of the dish evenly. Garnish with chilli powder, corriander powder and garam mashla. Serve chilled.

Paparer Tarkari
Ingredients:
2-3 jhaal papars (papadoms) 2 medium sized potatoes 1 teaspoon kala jeera 1/2 teaspoon chilli powder 1/2 teaspoon turmeric powder 1/2 teaspoon cumin powder 1/2 teaspoon corriander powder salt to taste 4 tablespoons cooking oil 1 to 1.5 cups hot water ,

Procedure:
1. 2. 3. 4. 5. 6. 7. 8. Peel the potatoes and dice them into 1/2 inch cubes. Heat the oil in a pan and add the kala jeera. When the kala jeera sputters add the potatoes, stir. Add all the ground spices and stir fry for 5 mins on medium heat. Stir in the salt and add the water, bring to boil. Now fold and break each papar into 6-8 pieces. Add these papar pieces to the boiling curry. Cook until potatoes are done.

DoodhLau
Ingredients:
1 medium sized lau (white/bottle gourd) 1 teaspoon cumin seeds 1 whole dried red chilli, crushed 4 tablespoons milk a pinch of flour 1/2 teaspoon of salt 1/2 tablespoon of sugar 4 tablespoons oil ,

Procedure:
1. Peel the lau, throw away the seeded part in the center and finely chop up whats left. 2. Heat the oil in a pan and add the cumin seeds and crushed chilli.

3. When the cumin begins to sputter add the lau, stir-fry for several minutes. 4. Stir in the flour, then the salt and sugar. 5. Add the milk, bring to boil and cook on low heat, covered, until done.

MurgirDom
Ingredients:
2 cornish hens 1/2 a lemon 10 small new potatoes 1 large red onion 2 inches of ginger, peeled 6-4 cloves of garlic 2-3 green chillies 6-8 tablespoons of mustard oil 2 bay leaves 1/2 teaspoon sugar 1/2 teaspoon Bengali garam mashla 3/4 teaspoon chilli powder 3/4 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon corriander powder Salt to taste hot water 2 tablespoons chopped cilantro ,

Procedure:
1. Skin the cornish hens once they have thawed completely. Cut each hen into about 10 pieces. You may also add the neck, liver and heart. Wash the meat thoroughly and drain, add the juice of half a lemon and let sit for at least 1 hour. 2. Peel the potatoes but keep them whole, they shouldn't be more that 1.5 inches in diameter. Slice one third of the onion, dice the rest and put it in the blender along with the ginger, garlic and green chillies to make a smooth paste. 3. Heat the oil in a large based pan and fry the bay leaves and garam mashla. Add the sugar and the sliced onion and fry until onion softens. Now add the potatoes and fry them in the oil for 5-6 mins. Take the potatoes out and set aside.

4. Now add the onion-ginger-garlic-chilli paste and stir fry til all the water has evaporated from it. Add all the spices except the salt and stir for a couple of minutes. 5. Add the chicken and fry in the spices until evenly coated and then fry some more (5 mins). Now cover the pan, turn down heat and allow to cook for 20 minutes, stiring occasionally.

6. Next add the potatoes and the salt, stir and then cook the same way until the potatoes are done. You can add upto a cup of hot water when adding the potatoes. Pour into a serving bowl and garnish with cilantro.

Shak Begoon (Spinach cooked with Eggplant/Aubergine/Brinjal)

1. 2. 3. 4. 5. Cut the eggplant into large longish pieces and fry them in hot oil Thaw a packet of frozen spinach. Add the spinach and chopped green chillies to the eggplant. Add salt and sugar to taste. Cover and cook slowly until done.

BANDHAKOPIR GHONTO RECIPE Ingredients:,

,

1 Cabbage (finely chopped) 2 Medium Potatoes (pressure cooked and cut into cubes) 1 tbsp Ginger-Garlic-Green Chilies Paste 1 cup Fresh Green Peas 2 Bay Leaves 1-1/2 tsp Red Chili Powder 1 tsp Cumin Powder 1 tsp Coriander Powder 1 tsp Panch Phoron ( grounded) 1 tsp Turmeric Powder Salt to taste Oil as needed,

How to make Bandhakopir Ghonto:,

, Heat oil in a pan and fry the potatoes till golden brown , keep aside. , Fry bay leaves, ginger-garlic-green chilies paste until the raw smell fades away. , Now add cabbage and water and cook till soft. , When soft, combine fried potatoes, peas, cumin, coriander, panch phoron, chili powder, turmeric powder, and salt with it, mix everything thoroughly. , Cover the pan for another 5 to6 minutes, stir occasionally. , Now remove from fire and serve with hot rice ,

SHUKTO RECIPE Ingredients:,

100 gms Beans 50 gms Lentil 150 gms Bitter gourd 150 gms Ridge gourd 150 gms Parval 150 gms Pumkin 4 tsp Khus Khus 4 tsp Mustard seeds 100 ml Coconut milk

 1/2 Cup oil Salt to taste,

,

How to make Shukto:,

, , , , , , , , , Grind Khus Khus and mustard seeds to make a paste. Cut all the vegetables into sticks. Heat the oil and fry all the vegetables till it turns soft. Add coconut milk and some water. Cook till all the vegetables turn tender. Now fry Lentil till it turns brown. Mix it with the vegetables. Shukto is ready.

Shorshe Mushroom (Gourmet mushrooms cooked in Mustard Sauce)

1. Dice the mushrooms and wash them in a colander, coat with a little salt and sugar and place a bowl underneath the colander so the juices from the mushrooms drain into it. 2. Squeeze the water out from the mushrooms and them fry in hot oil. Add salt. 3. Then add lots of `shorshe bata' (ground mustard paste), some turmeric powder (halood) and chili powder (lanka gooro). 4. Stir fry until mushrooms are evenly coated with the spices, add the mushroom juices, mix and then cook slowly until done.
CHILLI PANEER RECIPE Ingredients:
350 gms Paneer 2 Cups coarsely chopped onions 2 tbsp Vinegar 1/4 tsp Ajinomoto 2 tbsp Sliced green chillies 1 tbsp Soya sauce Oil for frying 2 tsp Salt 1 Egg 1/2 Cup corn flour 1 tsp Ginger-garlic paste

How to make Chilli Paneer:

Chop the paneer into cubes. Combine together the paneer, corn flour, 1 tsp salt, egg, ginger, garlic and little water. Heat oil in a frying pan. Fry the paneer cubes coated with mixture till golden brown. Take a wok and heat 2 tbsp of oil in it. Add the onions and fry on high heat for half a minute.

Add vinegar, ajinomoto, green chillies, soya sauce, salt and the fried paneer cubes. Mix properly and garnish with finely chopped spring onions and coriander. Ready to serve.

BAINGAN BHARTA
A North Indian speciality of roasted brinjals, skinned and made into a simple but exotic preparation Preparation Time : 20 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Brinjals 1 kilogram Oil 3 tablespoons Cumin seeds 1 teaspoon Onions, chopped 3 medium Ginger 2 inch piece Green chillies, chopped 2 Red chilli powder 2 teaspoons Salt to taste Tomatoes, chopped 4 large Fresh coriander leaves, chopped 1 1/2 tablespoons

METHOD
Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. You can cool them by dipping them in water. Remove skin and mash the pulp completely.Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and saut until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot.

Sobji (Bengali vegetable stir-fry)

1. Cut eggplant/aubergine/brinjal, bean and corjette/zucchini into long thin slivers, coat with a little salt and sugar and let sit for a while. 2. Fry some `panch-phoran' (Bengali fivespice mix) and `shukno lanka' (dry red chili) in very hot oil. 3. Add the vegetables and stir fry for some time then cover and cook till done.

Chutney (with tomato and dried fruit)

1. 2. 3. 4. Add panch phoran and a whole dried red chilli pepper to very hot oil in a pan Now add 2 chopped tomatoes and stir fry Add 1 cup of water and then dried fruits like dates, raisins and aamsatta pieces. Bring to boil, then add 1/3 cup of sugar and cook slowly, covered.

Suji (Bengali sweet semolina)

1. 2. 3. 4. 5. 6. Alu begun masala
Ingredients :
Potato : 1(medium) Bringal : 1 (medium) Red , green or yellow capsicum : 1/2 cup(optional) Tomato : 1(small) Onion : 1 (medium) Ginger-garlic paste : 2 tsp. Green chillies : 2 (chopped) Mustard & cumin seeds : 1 tsp. Turmeric powder : 1 tsp. Chilli Powder : 1 tsp. Coriander powder : 1 tsp. Oil : 2-3 tbsp. Salt to taste Fresh coriander leaves for garnishing

Heat ghee or oil in a pan Add bay leaf and whole cardamom, cinamon and cloves ("gota garam mashla") Add 1 cup of suji and fry Stir in 1 cup of sugar, then add 1 cup of water and some currants ("kismis") Cook till it is as dry as you like it Makes a great breakfast accompanied with fried papadums ("papor-bhaja")!

Method :

Make medium size pieces of potatoes and bringals. Wash and keep aside. Chop onions & tomatoes and make ginger-garlic paste by grating them. In a hot pan, pour oil and shallow fry the potatoes and bringals seperately with little salt and turmeric. Keep them aside. In the same pan, pour little more oil (for this dish you don't need much oil). Then add mustard and cumin seeds together. Wait till mustard seeds crackle and cumin seeds turns little brown, then add ginger-garlic paste and stir for 1-2 minute. Then add onions and when onions turn soft, add tomatoes and green chillies. As soon as the tomatoes get soft, add turmeric, chilli and coriander powder and mix together and stir until masala cooks and oil comes out. Then add potatoes and bringals. Then pour just enough water to cook the potatoes and in low flame cook until vegetables are tender and nicely coated with gravy. Garnish with fresh coriander leaves and serve with hot chapatis or plain rice.

ALOO KA BHARTA

INGREDIENTS Potatoes, boiled , peeled and mashed 7-8 medium Mustard oil 2 tablespoons Cumin seeds 1 teaspoon Green garlic, chopped 3-4 cloves Green chillies, chopped 2-3 Spring onions, chopped 3 Salt to taste Red chilli powder 1 teaspoon Spring onion greens, chopped 2 stalks METHOD Heat oil in a pan, add cumin seeds, green garlic and green chillies and saut for a minute. Allow the tempering to cool.In a bowl mix mashed potatoes with spring onions. Add the tempering and mix well. Add salt, red chilli powder and mix well. Add spring onion