Sarso Ka Saag Recipe

Sarso Ka Saag Recipe:

Sarso Ka Saag Ingredients:

• 2 bunch(about 500 grams) sarso ka saag(Mustard leaves).
• 1 bunch palak ka saag(Spinach leaves).
• 2 to 3 green chilies.
• 1 finely chopped onion.
• 1 finely chopped tomato.
• 6 to 7 crushed garlic cloves.
• 2 table spoon ghee.
• 1/2 tea spoon red chili powder.
• 1/4 tea spoon turmeric powder.
• 1/2 tea spoon coriander powder.
• salt.
• oil.
• 1 pinch garam masala powder.

Sarso Ka Saag Method:

1. Wash and roughly chop the sarso ka saag(Mustard leaves) and palak ka saag(Spinach leaves) and keep aside.
2. Heat oil in a pan and add the roughly chopped sarso ka saag(Mustard leaves) and palak ka saag(Spinach leaves) in the pan.Add little salt,green cilies and stir fry till the leaves are cooked.Remove from pan and let it cool down for sometime.Now grind it to a coarse paste.
3. In another pan heat oil and add chopped onions.Stir fry till the onions become soft.Now add the crushed garlic cloves and chopped tomato,stir fry for 2 to 3 minutes.Now add the turmeric powder,red chili powder,coriander powder and saute the mixture for 1 minute or so.Now add the coarse paste and mix well.
4. Add little water and cook it in low heat for another 10 minutes.Sprinkle garam masala and ghee and serve hot wit roti.
   

Dim(Egg) muri Recipe

Dim(Egg) muri Recipe:

Dim(Egg) muri Ingredients:

• 1 egg.
• 2 cups muri(Puffed rice).
• 1/4 cup roasted peanuts.
• 3 chopped green chilies.
• 1 chopped onion.
• 1 pinch black pepper.
• salt.
• oil.

Dim(Egg) muri Method:

1. Heat oil in a pan.
2. In a mixing bowl whisk the eggs with little salt and pepper and pour it into the pan .
3. Now stir fry the egg mixture till it is done.Remove from heat and keep aside.
4. In the remaining oil add chopped green chilies,chopped onion and fry till the onions are soft.Now add the puffed rice,salt and roasted peanuts and fry for another minute or so.
5. Enjoy with tea or coffee.
   

Paneer Paratha Recipe

Paneer Paratha Recipe:

Paneer Paratha Ingredients:

Ingredients for the dough:

• 2 cup whole-wheat flour.
• 1 table spoon vegetable oil.
• salt.
• water.

Ingredients for the stuffing:

• 1 cup grated paneer/Indian cottage cheese.
• 1 finely chopped onion.
• 3 to 4 green chilies finely chopped.
• 1 tea spoon cumin powder.
• 1/2 tea spoon turmeric powder.
• 2 table spoon finely chopped coriander leaves.
• salt.
• oil.

Other ingredients:

• oil for frying.

Paneer Paratha Method:

Dough Preparation :

• Sieve the flour with the salt and 1 table spoon oil.
• Add the refined oil and mix well. Add enough water and make a semi-soft dough,as you would do  for any paratha/roti.
• Cover with a damp cloth and keep aside .

Filling Preparation :

1. Heat oil in a pan and stir fry the finely chopped onions and green chilies till the onions become soft.
2. Add the grated paneer(Indian cottage cheese),salt,turmeric powder,cumin powder and mix well.Fry in low to medium heat till the cauliflower become golden brown.
3. Add the finely chopped coriander leaves and mix well.Our stuffing for Paneer paratha is ready.

Making Paratha :

1. Knead the dough again and divide the dough into equal parts and roll into smooth balls.
3. Take a dough ball and flatten it by pressing. Place paneer mixture on it.
4. Make it into a ball again.Seal the edges completely so that the paneer stuffing does not come out. 
5. Roll out the dough ball again into a circle.You can use flour to dust the surface where you will roll the paratha so that the paratha does not stick to the surface. Now your parathas are ready to be cooked.
   
6. Heat oil in a frying pan and place the paratha on it,cook both sides equally,serve hot with yogurt or pudina chutney.

Nariyal Chutney Recipe

Nariyal(Coconut) Chutney Recipe:

Nariyal chutney is very delicious South Indian recipe . Nariyal Chutney is a must with Dosa and idli . Hope you will like this recipe.

Nariyal(Coconut) Chutney Ingredients:

• 1 cup grated coconut.
• 1/2 cup roasted gram(Chana dal).
• 2 green chilies chopped.
• 1/2 tea spoon grated ginger.
• salt

Ingredients for tempering:

• 1 tea spoon mustard seeds.
• 2 to 3 curry leaves.
• 1 dried red chili.
• 1 table spoon oil.

Nariyal(Coconut) Chutney Method:

1. Soak the roasted gram (Chana dal) in water for at least 2 hours.Now using a blender grind the roasted gram,grated coconut ,chopped green chilies and ginger with a little water to make a thick paste.Keep aside.
2. Now lets start with the tempering.Heat oil in a pan and add  the mustard seeds, curry leaves and red chili in it.Keep stirring till the mustard seeds start to crackle.Now add this tampering to the paste that we made.Our chutney is now ready.
3. Serve with idli ,dosha,uttapa or any pakora.
   

Achari Murgh(Chicken) dry recipe

Achari Murgh(Chicken) dry recipe:

Achari Murgh(Chicken) dry Ingredients:

• 500 grams boneless chicken pieces.
• 1 cup curd.
• 2 chopped tomato.
• 1/2 cup chopped onion greens.
• 2 table spoon garlic paste.
• 4 table spoon onion paste.
• 2 tea spoon cumin powder.
• 2 tea spoon coriander powder.
• 1 tea spoon ginger paste.
• 1/2 tea spoon cumin seeds.
• 1/2 tea spoon fennel seeds.
• 1  tea spoon lemon juice.
• 1 table spoon red chili powder.
• 1 tea spoon turmeric powder.
• 2 chopped green chilies.
• salt.
• mustard oil.

Achari Murgh(Chicken) dry Method:

1. Marinate the chicken with 1/2 cup curd ,2 table spoon mustard oil and salt and refrigerate it for 30 minutes.
2. Heat oil in a pan and add the cumin seeds,fennel seeds.Once the seeds start to crackle add the onion paste,ginger paste and garlic paste.Saute the mixture for 2 to 3 minutes in medium heat.Now add the cumin powder,coriander powder,turmeric powder,red chili powder and saute till the spice mixture separates from the oil.
3. Add the marinated chicken pieces and mix them with the spice mixture. Place lid on the pan and let it cook in its own juices in medium heat for 10 to 15 minutes.Remove the lid and stir,add 1/2 cup curd in it and mix well.Again cover the pan with the lid and let it cook for about 20 to 25 minutes or so,stir occasionally.
4. Remove the lid and add salt,chopped onion greens,lime juice and chopped tomato and mix well.Cook for another 10 to 15 minutes or till the chicken pieces are tender.
5. Serve hot with roti or rice.

Sakkar pare recipe

Sakkar pare Recipe:

Sakkar par or Sakhar pare is a traditional Maharastrian sweet made on the occasion of Ganesh chaturthi or Diwali. Sakhar stands for sugar in Marathi so the name itself suggests how sweet the dish is :) .Yesterday on the first day of Ganesh Chaturthi we made these lovely Sakkar Pare at home for the Puja.

Here is the full recipe:

Sakkar pare Ingredients:

• 2 cups all purpose flour.
• 1 1/2  cup sugar.
• 1 cup water for the sugar syrup.
• 2 table spoon ghee.
• pinch of salt.
• oil for deep frying.

Sakkar pare Method:

1. In a mixing bowl sieve the all purpose flour with salt and ghee.Now add enough warm water to make a stiff dough.Cover it with a damp cloth and let it rest for 30 minutes.
2. Mean while boil 1 cup water and add 1 and half cup sugar in it.Stir the mixture continuously till you get a transparent and thick sugar syrup. 
3. Now knead the dough that we kept for resting again for sometime and divide it in 2 portions.Make round balls out of these portions and roll them to form a circle of 1/2 inch width.Now cut it in diamond shape or any shape you want using you kitchen knife.
4. To give the sakkar pare a new twist instead of cutting them in diamond shape I fold the circle to form a pipe and then cut it from one side.
5. Now Heat oil for deep frying and fry the sakkar pare till they are golden brown.Drop the fried sakkar pare in the warm sugar syrup that we prepared and let them soak the sugar syrup for at least 30 to 40 minutes before serving.
6. Serve in room temperature. 
   

Oats Upma Recipe:

Oats Upma Recipe:

Oats Upma is a very healthy and tasty dish and is a good option for breakfast.It hardly takes 5 to 10 minutes to complete this dish.Here is the complete recipe:

Oats Upma Ingredients:

• 1 cup oats.
• 1 onion finely chopped.
• 1 chopped capsicum.
• 1/2 tea spoon chopped ginger.
• 2 green chilies chopped.
• 1 tea spoon sugar.
• salt.
• oil.

Oats Upma Method:

1. Heat oil in a pan and add the copped ginger ,green chilies,onion and capsicum in it.Saute till the onions become soft.Now add the oats and stir fry in medium heat for couple of seconds .Add 1 cup water and let it cook for 2 to 3 minutes.
2. Now add sugar and salt to taste and mix well.Serve hot.
   

Rasgulla Recipe

Rasgulla Recipe:

Rasgulla is a very famous Bengali and Oriya sweet,popular all over India .Rasugullas are so soft that they easily melt in mouth . It is widely believed that rasgulla originated in Odissa and was introduced in Bengal in late 17th century.

                     The main ingredient of rasgulla is chenna which is prepared using milk.You can either buy fresh chenna from any sweet shop or make it at home. Chenna can be easily made at home so I prefer making it myself instead of buying from a store.

                      Here is the complete recipe.Hope you all will find it easy .

Rasgulla Ingredients:

• 1 litre milk.
• 2 table spoon lime juice.
• 2 cups sugar.
• 1 1/2  cup water.

Rasgulla Method:

1. In a thick bottom pan boil the milk .Once the milk start boiling reduce the flame and let it simmer in medium heat for 1 to 2 minutes.Now add 2 table spoon lime juice and stir continuously till there is a layer of white curd like substance on top of clear water.Let it cool and once it reaches room temperature use a cloth(traditionally muslin clot is used but if you don,t have muslin at home us any soft cotton cloth) to filter out all the water,tie a tight knot on the cloth and let it hung for sometime.Our chenna is now ready.
2. Untie the knot of the cloth and spread the chenna on a plate.Knead it for couple of minutes and make a smooth dough using this chenna. Divide the dough in 12 equal portions and make small round balls using from these portions.
3. Now lets start making the sugar syrup.Boil 1 cup of water in a pan and then add 2 cups of sugar in it.Stir continuously till the sugar dissolves in the water.Now bring down the flame to medium heat and gently add the chenna balls that we made one by one and let them cook slowly for 4 to 5 minutes.Cover the pan with a lid and ket them cook for another 5 to 6 minutes.Our rasgullas are now done.
4. Serve in room temperature.
   

Chicken kheema sandwich Recipe

Chicken kheema sandwich Recipe:

I love chicken kheema sandwich so much that I can eat them in breakfast,lunch and even for dinner.It is light and healthy.Here is the full recipe:

Chicken kheema sandwich Ingredients:

• 1 cup chicken kheema.
• 2 table spoon tomato sauce.
• 1/2 tea spoon turmeric powder.
• 2 table spoon onion paste.
• 1 table spoon garlic paste.
• 1 tea spoon fresh ginger paste.
• oil.
• salt
• bread slices.

Chicken kheema sandwich Method:

1. Heat oil in a pan and add the ginger garlic paste in it.Saute the paste till the raw smell of ginger is gone.Now add the onion paste and saute for 1 to 2 minutes in medium heat.Now add the chicken kheema,salt,tomato sauce and turmeric powder in the pan and mix well.Cover the pan with a lid and let it cook in medium heat for 30 minutes.Stir occasionally so that the kheema does not stick to the pan.Remove from heat and keep aside.
2. Now take two bread slices and toast them lightly on both sides.Fill the kheema mixture between the two bread slices and serve the sandwich with tomato sauce or any other chutney.
   

Mughlai Paratha Recipe

Mughlai Paratha Recipe:

Moghalai Paratha is a popular street food in Bangladesh and Northern parts of India specially in West Bengal.It is a actually a type of stuffed paratha and usually eggs,keema(minced meat),onion and potatoes are used for the stuffing.It goes really well with any curry dish.Traditionally the parathas are deep fried in hot vegetable oil or ghee. Mughlai paratha was one of those mughlai recipes that entered in undivided Bengal during the Mughal Empire. Mughal rule mostly influenced the cuisine of Dhaka than rural Bangladesh. During British Rule, it became a popular tiffin snack in Calcutta.

There are many version of Mughlai paratha, although traditionally it is a non-vegetarian dish but now a days there is  also a vegetarian version of Mughalai paratha in which the stuffing is done with Paneer(Indian cottage cheese) instead of egg or Keema. Some also use bread crumbs with egg instead of mashed potatoes for the stuffing. But I like to use mashed potatoes with eggs for the stuffing.💚💚💚💚

AS this non-vegetarian version of Mughlai Paratha has egg stuffed inside it some in Bengal also call it Dim(Dim stands for egg in Bengali) paratha.It is easy and quick to make and you can have it for lunch, dinner or breakfast, basically anytime of the day😋😋😋😋. I just love the crispy outer texture of the Paratha. So lets start with the detailed recipe now.....

Moghlai Paratha Ingredients:

• 2 cups whole wheat flour(Atta).
• 2 cups refined flour(Maida).
• 1/2 cup milk.
• 4 eggs.
• 1 medium potato.
• 1 finely chopped onion.
• 1/4 tea spoon black pepper powder.
• 1/2 cup chopped coriander leaves.
• oil.
• salt.

Moghlai Paratha Method:

Step 1:

In a mixing bowl mix the maida(whole wheat flour) and attta(refined flour).Seive the flour with little salt and 2 table spoon oil.Now add the milk and little water and knead to get a soft and smooth dough.Cover the bowl with a damp cloth and let the dough rest for at least 30 minute

Step 2:

Now peel the potato and cut it in small pieces.Boil the potato pieces till they become really soft.In another bowl beat the eggs with salt and black pepper.Mash the boiled potato pieces and in a pan saute the mased potato wit the finely copped onions for couple of minutes.Remove from at and let it cool. Once the mashed potato is in room temperature add it to the beaten eggs.Using a spoon mix the mashed potato with the egg,chopped onion and coriander leaves.

Step 3:

Now lets start rolling the parathas . Knead the dough again and ten divide it in equal portions and using your hands make round balls out of  the dough portions . Dust your rolling stone with little flour and roll the dough ball into a 5" diameter circle.Now using a spoon spread the egg and potato mixture on the circle.Fold the sides of the circle to seal the egg-potato mixture inside the paratha and give the paratha an envelope shape.Follow the same steps for the remaining dough balls.

Step 4:

When I made these Moghlai parathas for the first time I could not fold it in a envelope shape so I spread the mashed potato and egg mixture in one half of the circle and then folded the other half on top of it to give it a half moon shape :).You can do the same and I can assure you that the taste is  going to be the same.

Step 5:

Heat oil in a pan and then sallow fry the parathas on both sides.Serve hot.

Vegetable steamed momo recipe

Vegetable steamed momo recipe:

Vegetable steamed momo Ingredients:

Ingredients for the momo wrapper:

• 2 cup refined flour(Maida).
• 2 table vegetable oil.
• salt.
• Warm water as needed.

Ingredients for the momo filling:

• 1/4 cup grated carrots.
• 1/4 cup chopped spring onion greens.
• 8 to 10 finely chopped green beans.
• 2 cabbage leaves finely chopped.
• 1 tea spoon finely chopped garlic.
• 1/2 tea spoon green chili paste.
• 2 tea spoon soy sauce.
• 1/2 tea spoon sugar.
• salt.

Vegetable steamed momo method:

1. Sieve the flour with 2 table spoon vegetable oil and salt ,add warm water and kneed it into a soft and smooth dough.Cover it with a damp cloth and keep aside for 30 minutes.
2. Mean while lets start with the filling preparation.In a mixing bowl combine the chopped green beans,grated carrots,spring onion greens,chopped garlic,green chili paste,soy sauce,sugar,salt and mix together.Keep aside.
3. Now kneed the dough again and divide it into 16 small portions.Roll out each portion thinly into a 3" diameter circle and our momo wrapper are ready now.
4. Put a 1 table spoon of the stuffing that we made in the center of the momo wrapper.Apply little water or oil along the edges and bring the edges together to cover the filling.Twist the edges and seal it.Follow the same procedure for the rest of the momos.
5. Steam these momos for 20 minutes and serve hot with sauce
   

Jibe Goja (Bengali Sugar coated pastry) Recipe

Jibe Goja (Bengali Sugar coated pastry) Recipe:

Jibe Goja or Khaja Goja is every kids favorite.I still remember the days when I used to go to the fairs in our town with my father and he will buy these lovely Jibe Gojas for me and my younger sister.I always used to eat my portion really fast and then nag my sister to share her portion of Jibe Goja with me.Now that we have migrated from our old town I terribly miss those days and the local food.So my mother taught to me how to make those crispy Jibe Gojas at home.
It is a very simple yet delicious recipe.Make sure that the dough you knead is smooth and stiff .And also do not soak the fried jibe gojas in te sugar syrup for too long as then they will become soggy and will loose their crispness.

Jibe Goja Ingredients:

• 1 cup all purpose flour(Maida).
• 1 pinch baking powder.
• 2 cup sugar.
• 1 pinch salt.
• 2 table spoon condensed milk.
• water.
• oil for deep frying.

Jibe Goja Method:

1. In a mixing bowl mix the flour with salt,baking powder and condensed milk.Add water and knead it to get a smooth and stiff dough.Let it rest for 30 minutes.
2. Meanwhile we will start making the sugar syrup.In a thick bottom vessel boil 1 cup of water.Once the water reaches the boiling temperature add t 2 cup sugar and keep stirring  till you get a tick and sticky sugar syrup.Remove from heat and keep aside.
3. Now we will start rolling and frying the jibe goja .Divide the dough into equal portions and dust your rolling board with little flour .Now roll each portion of the dough to a thin circle.Fold the sides of the circle to give them the shape you want.Follow the same procedure for the remaining dough.
4. Now heat oil for deep frying and fry the jibe gojas one by one.Soak the fried jibe goja in the semi hot sugar syrup that we already prepared for 5 to 10 minutes.
5. Serve in room temperature.
   

Taler Bora Recipe

Taler Bora Recipe:

Taler bora is a very common and popular Bengali sweet made from fresh palm juice.It is prepared with lots of love and care in every Bengali home during Janmastami celebration in the month of "Bhadra" as per Bengali calendar.Almost every Bengali home use the same recipe with a little variation,some use jaggery instead of Sugar and some also don't use coconut in the recipe.My mom use mashed ripe banana in this recipe for a soft texture,I guess you can also make the Taler bora without the mashed bananas. 

For this recipe you will need a ripe palm fruit ,the palm that I used had 3 medium size kernels so the amount of the ingredients that I listed in this recipe is for 3 medium size kernels only.If you are using a larger or smaller palm fruit  please adjust the ingredients accordingly.In some variation of the taler bora recipe banana is not used,but I prefer to use the bananas as they make the taler bora really soft.Make sure to mash the bananas properly before adding them to the palm juice.The grated coconut gives the bora a crunchy texture and you can feel that in every bite.

Palm fruit is cholesterol free and is a very good source of Vitamin C,Vitamin B-2 and Vitamin B-6.

Taler Bora Ingredients:

• 1 ripe palm fruit(Tal) with 3 medium size kernels.
• 4 to 5 bananas.
• 1 cup sooji(semolina).
• 1 1/2 cup refined flour(Maida).
• 1 cup sugar.
• 1/2 cup grated coconut.
• oil for deep frying.

Taler Bora Method:

1. We will start with separating the kernels from the palm fruit.For this you will have to remove the top portion of the palm fruit(Tal) and then tear out the fibrous portion of the fruit.The kernels will be easily visible now ,so take them out.
   
2. Pour very little amount of water on the kernels and  squash out all the juice from the palm kernels.
3. Mix all the other ingredients(except oil) with the palm juice to form a thick batter and let it rest for 30 minutes.Don't forget to mash the bananas before adding them to the palm juice.
4. Heat oil for deep frying and using a table spoon drop a portion of the batter in the hot oil. Repeat the same procedure for the remaining mixture.
   
5. Fry till the bora take golden brown color.
6. Serve in room temperature.

Egg omelette curry recipe

Egg omelette curry recipe:

Yesterday I was really busy doing house chores so I wanted to make a simple and quick dish for dinner.I had eggs stored in my refrigerator so I thought I would make egg curry but then boiling the eggs and  removing the shells of the boiled eggs is a time consuming affair.As I wanted a fast and easy curry I came up with the idea of omelette curry.The final dish turned out great and so I am sharing this recipe with you all.Hopefully you will like it.Here is the detailed recipe:

Egg omelette curry Ingredients:

• 2 eggs.
• 2 table spoon chopped onions for omelette.
• 1 tea spoon chopped green chilies omelette.
• 1 chopped onion for the curry.
• 1 table spoon onion paste.
• 1 tea spoon ginger paste.
• 2 tea spoon garlic paste.
• 1 tea spoon tomato puree.
• 1/2 tea spoon haldi/turmeric powder.
• 1 tea spoon red chili powder.
• 1/2 tea spoon cumin powder.
• 1 tea spoon coriander powder.
• 1 potato.
• oil.
• salt.

Egg omelette curry Method:

1. We will start with making the omelette.Take a bowl and mix 1 table spoon chopped onion,1/2 tea spoon green chilies,salt with 1 egg and whisk.Heat oil in a pan and add the whisked egg in it.Don't stir and let the bottom of the egg set before flipping it.Cook the other side as well and remove from heat.Now follow the same steps to make another omelette using the other egg.
2. Peel and slice the potato in pieces and marinate the potato slices with turmeric powder and salt.Shallow fry the potato slices till they become almost golden brown.Keep aside.
3. In the remaining oil add chopped onion,saute till they become soft,now add the ginger garlic paste,tomato puree and onion paste and saute for couple of minutes in medium heat.Add the turmeric powder,red chili powder,coriander powder,cumin powder and mix well.Stir fry till the oil separates from the spice mixture.Now add the fried potato slices and mix.Add 1/2 cup warm water ,salt and bring it to boil.Add the omelettes tat we made and let it simmer in low heat till you get your desired gravy consistency.
4. Serve hot with rice or roti.
   

Fried Chicken Momo Recipe

Fried Chicken Momo Recipe:

Momo is a type of South Asian dumpling; native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and Darjeeling, West Bengal, India. It is similar to Chinese baozi and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu.

The dish is believed to be of Tibetan origin and since then has spread to other neighboring countries with the influx of Tibetan diaspora. Since this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal one prevalent belief is that traveling Newar merchants brought the recipe and the name momo from Tibet where the Newar Merchants used to go to trade. Originally, the seasoning of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet. However, after arriving in India, the momo was made to be completely vegetarian in the modern era to feed the large population of vegetarian population.Today I am sharing the non vegetarian version of momo stuffed with minced chicken.here is the full recipe...

Fried Chicken Momo Ingredients:

Ingredients for the momo wrapper:

• 2 cup refined flour(maida).
• 2 table spoon vegetable oil.
• salt.
• Warm water as needed.

Ingredients for the momo filling:

• 1 cup minced chicken.
• 2 table spoon grated carrots.
• 2 table spoon finely chopped spring onion greens.
• 1  table spoon  finely chopped cabbage leaves.
• 1 tea spoon finely chopped garlic.
• 1/2 tea spoon green chili paste.
• 2 tea spoon soy sauce.
• 1/2 tea spoon sugar.
• salt.
• oil for frying.

Fried Chicken Momo Method:

1. Sieve the flour with 2 table spoon vegetable oil and salt ,add warm water and kneed it into a soft and smooth dough.Cover it with a damp cloth and keep aside for 30 minutes.
2. Mean while lets start with the filling preparation.In a mixing bowl combine the minced chicken,grated carrots,spring onion greens,chopped garlic,green chili paste,soy sauce,sugar,salt and mix together.Keep aside.
   
3. Now kneed the dough again and divide it into 16 small portions.Roll out each portion thinly into a 3" diameter circle and our momo wrapper are ready now.
4. Put  1 table spoon of the stuffing that we made in the center of the momo wrapper.Apply little water or oil along the edges and bring the edges together to cover the filling.Twist the edges and seal it.Follow the same procedure for the rest of the momos.
   
5. Now heat oil for deep frying and deep fry the moms till they turn goldn brown.Serve hot with any sauce.
   

Dal Sukto Recipe

Dal Sukto Recipe:

Dal Shukto is a traditional Bengali dish cooked wit seasonal vegetables and lentils popular for its bitter sweet taste.It is really good for health as no spices other than turmeric powder is used.Using bitter gourd is must in this recipe. Sukto is said to improve digestion and other minor stomach problem.My mother used to make sukto for us whenever we had any minor stomach problem.

Dal Sukto Ingredients:

• 1 bitter gourd.
• 1 potato.
• 1/2 cup chopped green beans.
• 1 plantain(Kacha kela).
• 1 small brinjal/eggplant.
• 1 tea spoon mustard seeds.
• 1/2 tea spoon cumin seeds.
• 1/2 tea spoon turmeric powder.
• 1 tea spoon grated ginger.
• 1 bay leaf.
• 1 tea spoon sugar.
• salt.
• 1/2 cup masoor dal/pink lentils.
• oil.

Dal Sukto Method:

1. The first step is to wash and cut the vegetables.Remove the skin of the plantain(Kacha kela) and cut it in long thin pieces.Peel the potato and slice it.Wash and cut the remaining vegetables.
2. Wash the masoor dal/pink lentils and pressure cook it .Usually masoor dal/pink lentils gets boiled in 2 to 3 whistle of the pressure cooker,but always press the dal between your thumb and index finger to check if it is cooked to perfection or not.The boiled masoor dal should not be hard in the middle when you press it.If the dal is still little hard in the middle pressure cook it for some more time.
3. Now in a pan heat 1 table spoon oil and add the mustard seeds,cumin seeds and bay leaf.Once the seeds start to crackle add all the vegetables and stir fry them in medium heat till they are all tender.
4. Now add the already boiled masoor dal/pink lentils,salt,sugar,1/2 cup warm water and mix well with the vegetables.Add turmeric powder and grated ginger.Let it simmer in low heat till you get your desired consistency.
   

Chicken Khichadi Recipe

Chicken Khichadi Recipe:

After a long and lazy Saturday I thought I would make something special for dinner and chicken khichadi came to my mind.This is my moms recipe and she used to cook it for us on weekends.Chicken kichadi is basically a rice and lentils dish cooked with lots of aromatic  spices and of course chicken.I did not have chicken stock stored at home so I used plain water for boiling the rice and lentils,but you can always use chicken stock for boiling purpose as it improves the flavor of the rice.

Lets start with the recipe:

Chicken Khichadi Ingredients:

• 250 grams chicken.
• 1 cup masur dal/Pink lentil.
• 1 cup moong dal/Golden gram.
• 2 cups Basmati rice.
• 1 tea spoon turmeric powder.
• 2 tea spoon cumin powder.
• 1 tea spoon coriander powder.
• 1 tea spoon red chili powder.
• 2 table spoon onion paste.
• 1 table spoon garlic paste.
• 1 tea spoon ginger paste.
• 1 chopped large onion.
• 1 table spoon curd.
• 1 cinnamon stick.
• 4 to 5 cardamoms.
• 1 bay leaf.
• 1/2 tea spoon garam masala powder.

Chicken Khichadi Method:

1. Wash and boil the lentils(moong dal and masur dal) and rice together.Remove from heat and keep aside.
2. Now in another pan heat oil and add the bay leaf,cinnamon stick and cardamoms .Saute them for 30 seconds in medium heat.Now add the chopped onions and saute till they become soft.Add onion paste,garlic paste,ginger paste and saute for 2 minutes.Now add the powdered spices(i.e turmeric powder,cumin powder,coriander powder,red chili powder) and stir fry till the oil separates from the spices.Now bring the flame down to minimum and add the curd,keep stirring continuously so that the curd does not form any lumps.
3. Now add the chicken pieces and mix well with the spices,cover the pan with a lid and let the chicken cook in its own juices in medium flame for 30 minutes.Stir occasionally so that the chicken does not stick to the pan.
4. Remove the lid and cook the chicken till it is tender.Now add the boiled rice and lentils to the pan and mix with the chicken.Cover the pan with a lid a cook for some more time in medium heat.
   Sprinkle the garam masala powder and cook for 10 to 20 more seconds.
5. Serve hot with any side dish.

Paneer Kosha Recipe

Paneer Kosha Recipe:

Today I am sharing paneer Kosha recipe with you all. This recipe is simple yet delicious and is one of my favourite paneer(Indian cottage cheese) recipe.As this paneer kosha is not a curry dish it can be served with roti or any types of paratha as a side dish.

Paneer kosha is a Bengali dish and I learned it from one of my friend.She is a great cook and Whenever I visit her place I learn something new.She deserves all the credit for this awesome dish.

Here comes the complete recipe.Hopefully you will like it:) 

Paneer Kosha Ingredients:

• 250 grams Paneer(Indian cottage cheese).
• 1 potato cut in small pieces.
• 1 chopped onion.
• 1 table spoon onion paste.
• 1/2 table spoon garlic paste.
• 1/2 tea spoon ginger paste.
• 1 table spoon tomato puree.
• 1/2 tea spoon turmeric powder.
• 1 tea spoon cumin powder.
• 1/2 tea spoon red chili powder.
• salt.
• oil.

Paneer Kosha Method:

1. Peel and cut the potato in small pieces and marinate the pieces with little turmeric powder and salt.Heat oil in a pan and fry the potato till they are golden brown,keep aside.
2. Also fry the paneer cubes and keep aside.
3. In the remaining oil add the chopped onions and stir fry till they are soft,add the onion paste and ginger garlic paste and fry for 1 minute or so.Now add the turmeric powder,cumin powder,red chili powder and saute the spice mixture till the oil separates from them.
4. Add the fried potato pieces and paneer cubes and mix well with the spices.Add salt and stir fry for 2 minutes.
5. Serve hot with roti or paratha.

Jhal muri Recipe

Jhal muri Recipe:

Muri or murmura(Puffed rice) is used to make many types of snack in almost every corner of India.It is cheap and easily available in the market.In Bengal muri/murmura(puffed rice) is mixed with many other fresh ingredients to make jhal muri.Jhal muri is so much popular in Bengal that you will find at least one jhal muri vendor in every corner of the street.

Making jhal muri at home is really easy and quick but make sure to eat the jhal muri after making it as the jhal muri might loose its crispiness and become soggy if you keep it laying for too long.

Jhal muri Ingredients:

• 2 cups muri/murmura(Puffed rice).
• 1/2 cup chanachur/namkin.
• 1/4 cup sev.
• 1 chopped onion.
• 3 to 4 chopped green chilies.
• 1 table spoon chopped tomato.
• 1 table spoon chopped boiled potato.
• 2 table spoon roasted pea nuts.
• 1 table spoon mustard oil.
• 1 table spoon coriander leaves.
• salt.

Jhal muri Method:

1. making Jhal muri is really easy.First we ned to chop the onion,green chilies,tomato,boiled potato and in a large mixing bowl mix all the ingredients and season it with salt.
2. Enjoy the jhal muri with tea or coffee.
   

Schezwan Noodles Recipe

Schezwan Noodles Recipe:

Schezwan Noodles Ingredients:

• 1 packet noodles.
• 1 onion for the schezwan sauce.
• 3 to 4 dried chilies.
• 7 to 8 garlic cloves.
• 1 tea spoon ginger.
• 1 table spoon soy sauce.
• 1/2 tea spoon vinegar.
• 1 cup chopped vegetables(carrots,capsicum,cauliflower,cabbage etc).
• 1 egg(optional).
• 1 tea spoon black pepper powder.
• oil.
• salt.

Schezwan Noodles Method:

1. We will start with the schezwan sauce.Soak the dried chilies in warm water for at least 45 minutes and then grind them with the soy sauce,garlic cloves,onion,vinegar,ginger and a little salt.Our hot schezwan sauce is now ready.
2. Boil water in a deep vessel and cook the noodles in the water till thy are al dente(Tender but not too soft).Drain the water and toss the noodles with little oil so that they do not stick with each other and then spread them on a flat surface.
3. In a wok or kadhai heat oil for stir frying and pour the egg  in the pan,turn down the heat and continuously stir fry the egg till it is completely cooked.Remove and keep aside.
4. Now in the remaining oil add the chopped vegetables,stir fry the vegetables till they become tender.Now add the schezwan sauce and mix well.
5. Add the noodles and egg that we cooked already in the pan and stir fry for 1 or 2 minutes.
6. Serve hot with any side dish such as Chicken Manchurian(For Chicken manchurian recipe click here),Chili chicken Dry(For Chili chicken Dry  recipe click here) or Chili Chicken(For Chili Chicken recipe click here).
   .
   

Gulab Jamun Recipe

Gulab Jamun Recipe:

I am not really a sweet lover but one sweet that I can never resist is Gulab Jamun. Two main ingredients that are used for making Gulab Jamun are Khoya(Mawa) and Chenna . Khoya is basically dried milk thickened by heating . If you are in India you will asily fing khoya in any sweet shop any time or even in the grocery stores during Diwali or other major festivals.But if you are staying outside India you can use unsalted ricotta cheese for the same purpose. Chenna is variety of Indian cottage cheese made with fresh milk.

Making these soft and mouth watering Gulab Jamuns is very easy and I have tried to make the recipe as simple as possible.Here is the complete recipe:

Gulab Jamun Ingredients:

• 2 cups Khoya(Mawa).
• 1 cup chenna.
• 2 cups sugar.
• 4 table spoon maida(Refined flour).
• 1/4 tea spoon cardamom powder.
• 2 to 3 saffron strands.(optional)
• 3 to 4 chopped almonds.(optional)
• ghee or oil.

Gulab Jamun Method:

1. In a mixing bowl mix koya(mawa) with chenna,maida(Refined flour) ,little water and cardamom powder to form a soft dough.Let it rest for 30 minutes.
2. Meanwhile let us start making the sugar syrup.In a deep vessel mix the 2 cups of sugar with 1 cup water and bring it to boil.Once the water starts boiling turn the heat low and stir continuously till the sugar dissolves completely and the mixture is clear,this will take around 6 to 7 minutes.Now add the saffron strands ,stir again and Keep aside the sugar syrup.
3. Divide the mixture in equal portions and roll them into small balls.
4. Heat oil or ghee in a pan for deep frying and fry the balls that we made till they turn golden brown.
5. Add the gulab jamun balls in the hot sugar syrup and soak them for at least 30 to 35 minutes before serving.garnish with chopped almonds.
   

Kochu Saag Ghonto Recipe

Kochu Saag Ghonto Recipe:

Colocasia or Taro which is also locally known as kachu in Bengal grows abundantly in the rural areas of India.It is cheap and easily available in the market in many parts of South east Asia and tastes great if cooked properly with the right ingredients. Be careful while chopping and washing the Taro(Kachu) stems as sometimes they might cause slight irritation or itching to your hands,as a precaution you can either use gloves or rub oil to your hands before handling the  Colocasia/Taro(Kachu) stems.

Colocasia/Taro(Kachu) stems are a very good source of Vitamin K,Vitamin C,Vitamin B-2 and Vitamin B-6.They are also a good source of dietary fiber,calcium,Magnesium and Iron.

Here is a step by step recipe of Kachu saag ghanto . I hope that you will like this recipe.

Kochu Saag Ghonto Ingredients:

• 2 to 3 bunch of edible Colocasia/Taro(Kachu) stems.
• 2 table spoon grated coconut.
• 1 bay leaf.
• 1/2 cup roasted pea nuts.
• 1 tea spoon ghee.
• 1/2 tea spoon garam masala.
• 1 cinnamon stick.
• 2 to 3 cardamoms. 
• salt.
• 1/2 tea spoon sugar.
• 1/4 tea spoon haldi or turmeric powder.
• 1/4 tea spoon red chili powder.
• oil.

Kochu Saag Ghonto Method:

1. Wash the young and edible Colocasia/Taro(Kochu) stems properly and cut them in thumb size pieces.Boil slightly salted water in a pot and add the colocasia/Taro stems(Kochu) in the water.Boil them for 4 to 5 minutes.Drain all the water and grind the boiled stems to form a thick smooth paste.
2. Heat oil in a pan or kadhai and add the bay leaf ,cinnamon stick and the cardamoms and saute for 30 seconds.Now add the paste that we made with the boiled colocasia(Kochu) stems into the pan and stir for for couple of seconds.Also add the turmeric powder,red chili powder,salt and sugar and mix well.Water will start oozing out from the mixture,cook it in medium heat till almost all the water evaporates.Now add grated coconut and roasted pea nuts and mix well.Cook for another 1 or 2 minutes,add ghee and garam masala,mix and remove from heat.
3. Serve hot with rice.