Paneer Makhni Recipe

Paneer Makhni Recipe:

Paneer Makhni Ingredients:

• 250 grams Paneer(Cottage cheese) cubes.
• 1/2 cup tomato puree.
• 2 table spoon onion paste.
• 2 to 3 chopped green chilies.
• 1 tea spoon ginger paste.
• 2 tea spoon garlic paste.
• 1 bay leaf.
• 2 table spoon butter.
• 1 tea spoon red chili powder.
• 1/2 tea spoon turmeric powder.
• 2 tea spoon cumin powder.
• 1/2 tea spoon garam masala powder.
• 1/4 cup fresh whisked curd.
• salt.
• oil.

Paneer Makhni Cooking Method:

1. Heat oil in a pan and fry the Paneer cubes till they become golden brown on both sides.
2. In the remaining oil add the butter.Add the bay leaf and chopped green chilies and fry for 30 secs or so.Now add the ginger paste and saute till the raw smell of the ginger is completely gone.Also add the onion paste and saute for another minute or so.Add the garlic paste,cumin powder,red chili powder,turmeric powder and mix well.Fry till the oil separates from the spice mixture.
3. Now add the tomato puree and cook for 1 minute.Also add the whisked curd and mix well .Reduce the flame,cover the pan and let it cook in low flame for 1 to 2 minutes.Now add the fried paneer(Cottage cheese) cubes ,little water,salt and mix well.
4. Your paneer makhni is ready and serve with roti or paratha.

Muli ka Raita Recipe

Muli ka Raita Recipe:

Muli ka Raita Ingredients:

• 1 radish.
• 1 carrot.
• 1 cucumber.
• 3 to 4 curry leaves.
• 1 tea spoon mustard seeds.
• 1 tea spoon sugar.
• 1 cup curd.
• 4 to 5 mint leaves finely chopped.
• salt.
• oil.

Muli ka Raita Cooking Method:

1. Wash and peel the skin of radish,carrot and cucumber.Now grate all 3 and mix them in a bowl.
2. Add the finely chopped mint leaves in the bowl and mix with the grated vegetables.Add salt and sugar.Add curd and mix well.
3. Heat oil in a pan.Add the curry leaves and mustard seeds.Once the mustard seeds start to crackle pour this in the mixing bowl and mix with the curd and veggies.
4. Your raita is ready.

Kaju Katli Recipe

Kaju Katli Recipe:

Kaju Katli Ingredients:

• 3 cups cashew nuts.
• 1 1/2 cup sugar.
• 2 table spoon milk.
• 1/2 cup water.
• 2 tea spoon corn starch.

Kaju Katli cooking method:

1. Dry grind the cashew nuts till you get a fine and smooth powder.
2. Boil water and sugar in a thick bottom pan in low flame and keep stirring.Once the sugar is completely dissolved in water add the cashew powder.Add milk ,reduce the flame and keep stirring till the mixture becomes thick.Now add the corn starch and mix well.
3. Remove from heat and spread the mixture onto a flat greased surface.Using a greased rolling pan roll the mixture.
4. Now cut it in diamond shape and your Kaju Katlis are ready.

Beetroot Paratha Recipe

Beetroot Paratha Recipe:

Beetroot Paratha Ingredients:

Ingredients for the dough:

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

Ingredients for the stuffing:

• 1/2 cup cup grated beetroot.
• 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.

Beetroot Paratha cooking Method:

Dough Preparation :

1. Sieve the flour with the salt and 1 table spoon oil.
2. 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 beetroot,salt,turmeric powder,cumin powder and mix well.Fry in low to medium heat till the beetroot is cooked.
   
3. Add  the finely chopped coriander leaves and mix well.Our stuffing is ready.

Making Paratha :

1. Knead the dough again and divide the dough into equal parts and roll into smooth balls.
   
2. Take a dough ball and flatten it by pressing. Place stuffing  on it.
3. Make it into a ball again.Seal the edges completely so that the  stuffing does not come out.
4. 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.
   
5. Heat oil in a frying pan and place the paratha on it,cook both sides equally,serve hot with yogurt or pudina chutney.

Chicken Ghugni recipe

Chicken Ghugni recipe:

Mangsher Ghugni or chicken Ghugni is the non-vegetarian version of popular Kolkata Street food Ghugni. It is made with Yellow peas,Chicken and a combination of different spices. It goes really well with puri or luchi. You can also serve this curry with plain rice or any type of paratha you prefer.💚💚💚

The same recipe could be used to make mutton ghugni,you just need to pressure cook the mutton pieces for 2-3 whistles to make the mutton tender.❤❤❤

In some version of this chicken ghugni recipe minced chicken meat is used but I prefer using chicken cubes instead .So lets start with the complete recipe💙💙💙💙

Chicken Ghugni Ingredients:

• 2 cups dried yellow peas,soaked,drained and boiled.
• 1/2 cup boneless chicken cubes.
• 1 bay leaf,torn half.
• 1 teaspoon grated ginger.
• 2 tea spoon crushed garlic.
• 1 large onion,finely chopped.
• 1 table spoon chopped green chilies.
• 1 teaspoon turmeric powder.
• 2 teaspoon cumin powder.
• 1 teaspoon red chili powder.
• 1/4 cup coconut sliced.
• 1/4 teaspoon garam masala powder.
• salt.
• oil.

Chicken Ghugni cooking Method:

1. Heat oil in a kadhai or pan and add the chicken cubes and shallow fry them in medium heat till they are tender.Remove from the pan and keep aside.
2. In the remaining oil add the chopped onion,green chilies,bay leaf.Saute till the onions become light brown.
3. Add the grated ginger and stir fry for a minute or so.Now also add the turmeric powder,cumin and red chili powder,mix well.Add the boiled yellow peas,mix well.Also add the crushed garlic.
   
4. add 1 cup water,place a lid on the pan and let it cook in medium heat for 15 to 10 minutes.Now add the chicken cubes,place a lid on the pan and cook it for another 10 minutes.
   
5. Add the garam masala and mix.Your Bengali Style chicken Ghugni is ready.
6. Serve ghugni hot with luchi or puri or roti.

Stuffed Paratha Recipe

Stuffed Paratha Recipe:

Stuffed Paratha Ingredients:

Ingredients for the dough:

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

Ingredients for the stuffing:

• 1/4 cup grated carrots.
• 1/4 cup finely chopped capsicum.
• 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.

Stuffed Paratha Method:

Dough Preparation :

1. Sieve the flour with the salt and 1 table spoon oil.
2. 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. dd the grated carrots,finely chopped capsicum,salt,turmeric powder,cumin powder and mix well.Fry in low to medium heat till the veggies become golden brown.
3. dd the finely chopped coriander leaves and mix well.Our stuffing is ready.

Making Paratha :

1. Knead the dough again and divide the dough into equal parts and roll into smooth balls.
2. Take a dough ball and flatten it by pressing. Place stuffing  on it.
3. Make it into a ball again.Seal the edges completely so that the  stuffing does not come out.
4. 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.
5. Heat oil in a frying pan and place the paratha on it,cook both sides equally,serve hot with yogurt or pudina chutney.

Masala rice with fish fry recipe

Masala rice with fish fry recipe:

Masala rice Ingredients:

• ·      1 ½ cup basmati rice.
  ·         1 chopped tomato.
  ·         2 table spoon onion paste.
  ·         2 tea spoon ginger paste.
  ·         2 tea spoon garlic paste.
  ·         1 tea spoon cumin powder.
  ·         1 tea spoon coriander powder.
  ·         ½ tea spoon red chili powder.
  ·         ½ tea spoon turmeric powder.
  ·         ¼ cup peas.
  ·         3 cups of water or vegetable stock.
  ·         ¼ cup chopped coriander leaves.
  ·         3 to 4 curry leaves.
• 1 large chopped onion.
• 1 potato cut in small cubes.
• ·         Oil
  ·         salt
• 
  

Masala rice cooking method:

1. Heat oil in a pan and add the curry leaves in it.Add the ginger past and saute till the raw smell of the ginger is gone.Now add the onion paste and saute for 1 minute or so,also add the garlic paste and saute the mixture.
2. Now add cumin powder,coriander powder,turmeric powder,red chili powder and stir fry till the oil separates from the spices.Now add the chopped tomato ,onion and fry for 1 minute.Wash the rice and mix it in the pan with the spice mix and saute for 2 minutes.Now add 3 cups of water or vegetable stock and the peas,potato cubes and let it cook in low heat till the rice is cooked to perfection. Garnish with coriander leaves. 
3. Serve with fried fish.(For the fish fry recipe click here).

Fish fry recipe

Fish fry recipe:

Fish fry Ingredients:

• 2 pieces of Rohu fish.
• 1 tea spoon turmeric powder.
• 1 tea spoon red chili powder.
• salt.
• oil

Fish fry Cooking Method:

1. Marinate the fish pieces with salt ,turmeric and red chili powder and let them rest for 10 to 15 minutes.
2. Now heat oil in a pan and add the marinated fish pieces.Fry both te sides in medium heat till they become golden brown.Serve hot.
   

Mutton Biriyani Recipe

Mutton Biriyani Recipe:

Mutton Biriyani  Ingredients:

• 300 gms  boneless, skinless mutton pieces cut into chunks.
• 1 cup basmati rice.
• 2 small potatoes, peeled and halved.
• 2 medium tomatoes, chopped.
• 1/2 cup plain yoghurt.
• 2 large onions, finely chopped
• 2 tablespoon ginger garlic paste.
• 1/2 teaspoon chili powder.
• 1/2 teaspoon cumin powder.
• 1/2 teaspoon turmeric powder.
• 1/2 teaspoon black pepper  powder.
• 1/2 teaspoon crushed cardamom.
• 1(1 inch) cinnamon stick.
• 4 cups mutton stock.
• 3 whole cloves.
• salt to taste.
• oil.
• saffron mix in 1/2 cup milk.
• 2 tablespoons chopped fresh mint leaves.
• 2 bay leaves.

Mutton Biriyani  Cooking Method:

1. Heat oil in a pan and deep fry potatoes till they turn golden brown,keep aside.
2. Heat sufficient oil in a kadai and the bay leaves ,cinnamon stick,crushed cardamom and fry for 2 minutes.Now add the chopped onions ,deep-fry  the onion slices till golden.Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes.Add the yogurt ,mix well and Cover and cook over low heat, stirring occasionally until the tomatoes are cooked. you may need  to add a little hot water if the mixture becomes too dry and starts to stick to the pan. 
3. Then add mutton and the fried potatoes along with  required salt.Saute till it forms a thick gravy and oil starts to separate from the mutton.Now add 1 cup water and put a lid on the pan and let it cook in medium heat till the mutton becomes tender.It might take 30 to 35 minutes,check occasionally to see that the mutton does not stick to the pan.It should form a thick gravy.
4. Heat oil or ghee in a thick bottom pan and spread half the rice in a layer.Spread the mutton gravy on top of the rice layer,now spread the remaining rice on top of the mutton layer.Sprinkle saffron milk. Cover and cook  till done.Serve with  raita .