AWARD FROM ROHINI


I would like to convey my bouquet of thanks to my dear friend Rohini who has passed this wonderful award with me. Thanks for your immense love and support.

I would like to share this award with my following blogger friends -

1. Viji - http://vijichandru.blogspot.com/
2. Ushnish ghosh - http://ushnish.blogspot.com/
3. Sarah Naveen - http://www.vazhayila.com/
4. Tina - http://kaipunyam.blogspot.com/
5. Priya - http://priyaeasyntastyrecipes.blogspot.com/
6. Nandini - http://ushanandini.blogspot.com/
7. Gita - http://gitaskitchen.blogspot.com/
8. Sandhya - http://sandhyas-kitchen.blogspot.com/
9. Sreelekha - http://srees-recipes.blogspot.com/
10. Preethvijay - http://samathu.blogspot.com/
11. Bharathy - http://spicychilly.blogspot.com/
12. Balakrishna Saraswathy - http://bsaraswathy.blogspot.com/
13. Suma Rajesh - http://sumascuisine.blogspot.com/
14.Padma - http://padmasrecipes.blogspot.com/
15. Suparna - http://therecipehunter.blogspot.com/
16. Kothiyavunu - http://kothiyavunu.blogspot.com/
17. Prasu - http://myculinaryworld-prasu.blogspot.com/
18. Indrani - http://indranid.blogspot.com/
19. Uma - http://teluguruchi.blogspot.com/
20. Sunanda - http://sunandaskitchen.blogspot.com/
21. Sushma - http://authenticfooddelights.blogspot.com/
22. Abhilash - http://abhilifelapazzo.blogspot.com/
23. Padhu - http://padhuskitchen.blogspot.com/
24. Kanchan - http://personaltadka.blogspot.com/
25. Soma - http://ourrecipediary.blogspot.com/

ALU GOBHI BHUJIYA











































INGREDIENTS

Potato : 2 pieces (medium)
Cauliflower : medium size
Salt : 1/2 tsp (As per taste)
Green chilly : 3-4 pieces
Cumin powder : 1/2 tsp
Coriander powder : 1/2 tsp
Black cumin seeds : 1/4 tsp
Turmeric powder : 1/4 tsp
Chilly powder : 1/4 tsp


PREPARATION

• Cut cauliflower and potato into small pieces
• Heat 6-8 tsp of oil in a pan
• Pour black cumin seeds and wait for few seconds till it sizzle
• Pour the cauliflower, potato and green chilly in the pan
• Stir it for 5-10 minutes
• Add turmeric powder, cumin powder, coriander powder, salt and chilly powder
• Stir it again for 10-15 minutes
• Cover the pan for 5-10 minutes till the potato and cauliflower becomes soft
• Remover the cover of the pan
• Serve it hot with chapatti

SCRAMBLED EGG MASALA




























































INGREDIENTS

Egg : 6 pieces
Onion : 3 pieces (medium size – finely chopped)
Garlic paste : 1/4 tsp
Ginger paste : 1/4 tsp
Salt : 1/2 tsp (As per taste)
Potato : 2 pieces (medium size – cut into small pieces)
Tomato : 1 piece (big size - finely chopped)
Turmeric powder : 1/4 tsp
Chilly powder : 1/2 tsp
Green chilly : 4-5 pieces

PREPARATION

• Pour 6 eggs in a pan and batter it nicely putting onion, green chilly and salt
• Heat 2-3 tsp of oil in a pan
• Pour the batter egg in the pan and scramble it into several pieces and keep it aside in a plate
• Heat 3-4 tsp of oil again in a pan
• Pour onion, garlic paste and ginger paste and stir it for 10-15 minutes till it becomes brown in colour
• Add turmeric powder, chilly powder, salt,tomato and potato
• Stir it again for 10-15 minutes
• Pour scrambled egg and mix it well
• Cover the pan for 10 minutes
• Remover the cover of the pan and scatter garam masala
• Serve it hot with plain rice

CRISPY AND SPICY SALMON FISH









































INGREDIENTS

Salmon fish : 4 pieces
Onion : 4 pieces (medium size – sliced)
Red capsicum : 2 pieces (large size – each cut into 4 pieces)
Garlic : 1 clove (finely sliced)
Bay leaf : 1 piece
Salt : 1/2 tsp (As per taste)
Pepper : 1/2 tsp (As per taste)
Potato : 3 pieces (medium size – boiled and smashed)
Cumin seeds : 1/2 tsp
Chilly powder : 1/2 tsp
Lemon juice : 1 tsp

PREPARATION

• Pour 4-6 tsp of olive oil in a pan
• When pan gets heated, pour cumin seeds and wait till it sizzle
• Pour onions and fry it for 10-15 minutes till it becomes brown in colour
• Keep the onions in a plate separately
• Boil potatoes, smash it and keep it aside
• Pour 4-6 tsp of oil again in a pan
• Pour red capsicum, garlic, chilly powder and bay leaf
• Stir it nicely for 20-25 minutes and keep it aside
• Pour 2-4 tsp of olive oil in a pan
• Pour the salmon fish in the pan and season with salt and pepper
• Cook the fish with the skin facing up for 1 minute, then turn the fish and cook with the skin touching the pan for 4-6 minutes
• The skin of the fish should be crisp and brown
• Keep the fried salmon fish in a plate
• Put some mashed potato with the fish and garnish the fish with capsicum and onion masala on top of it
• Scattter lemon juice
• Serve it hot with plain rice

AWARD FROM INDRANI




































I would like to convey my bouquet of thanks to Indrani for showering me with beautiful awards.

I would like to share these awards with my following blogger friends -

1. Sarah Naveen - http://vazhayilaa.blogspot.com/
2. Sangi - http://simplydelicious-foods.blogspot.com/
3. Somoo - http://homeoriyafood.blogspot.com/
4. Suparna - http://therecipehunter.blogspot.com/
5. Dhanya - http://cakesbydhanya.blogspot.com/
6. Ashalatha - http://asha-oceanichope.blogspot.com/
7. Shri - http://tastytouch.blogspot.com/
8. Viji - http://vijichandru.blogspot.com/
9. Swarna - http://kovaihotkitchen.blogspot.com/
10. Rohini - http://curriesandspices.blogspot.com/
11. Kitchen Queen - http://kattameethatheeka.blogspot.com/
12. Preeti - http://preetyskitchen.blogspot.com/

KARELE KI SABZI







































INGREDIENTS

Karela : 2 pieces
Carrot : 2 pieces
Potato : 2 pieces (medium size)
Turmeric powder : 1/2 tsp
Salt : 1 tsp (As per taste)
Green chilly : 5-6 pieces
Cumin seeds : 1/4 tsp


PREPARATION

• Cut karela, carrot and potato into small pieces
• Pour 4-5 tsp of oil in a pan
• When pan gets heated, pour cumin seeds and wait till it sizzle
• Pour karela, carrot and potato pieces
• Fry it for 10-15 minutes
• Put turmeric powder, salt and green chilly
• Fry it again for 5-10 minutes till the spices gets mixed properly
• Pour half cup of water and cover the pan for 10 minutes
• Remove the cover of the pan and serve it with rice along with dal
• Serve it hot with plain rice

EGG DO PYAZA





















































INGREDIENTS

Egg : 6 pieces
Baking powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Salt : 1 tsp (As per taste)
Chilly powder : 1/2 tsp
Tomato : 2 pieces (small – finely chopped)
Potato : 1 piece (big)
Onion : 3 pieces (medium – grind in mixy)
Garlic paste : 1/4 tsp
Ginger paste : 1/4 tsp
Garam masala : 1/4 tsp


PREPARATION

• Batter the eggs in a pan, add salt and baking powder in it
• Pour the batter eggs after mixing it well in a tiffin box and cover it
• Place the tiffin box in pressure cooker
• Remove the vessel of the pressure cooker
• Close the pressure cooker and keep in high flame for 15-20 minutes
• Open the cover of the pressure cooker and take out the tiffin box
• Egg will be in a solidified form
• Cut the egg into small pieces and keep aside
• Grind onions in mixy
• Heat 4-6 tsp of oil in a pan and pour onion paste, garlic paste and ginger paste
• Stir it nicely for 10 minutes then add chopped tomatoes and potato
• Pour turmeric powder, chilly powder and salt
• Stir it for 15-20 minutes
• Pour ½ cup of water and cover the pan for 5-10 minutes
• Remover the cover of the pan and pour the egg pieces and stir it for 2-3 minutes
• Scatter garam masala
• Serve it hot with plain rice

AWARD FROM SREELEKHA SUMESH

I would like to convey tons of thanks to Sreelekha for passing me these wonderful and lovely awards. I am thrilled with joy and honoured to get your love and support.

I would like to share this award with my following blogger friends -

1. Priya - http://priyaeasyntastyrecipes.blogspot.com/
2. Anupama - http://anu-recipediary.blogspot.com/
3. My Kitchen - http://mykitchenrecepies.blogspot.com/
4. Sunanda - http://sunandaskitchen.blogspot.com/
5. Suma Rajesh - http://sumascuisine.blogspot.com/
6. Sangeetha Subhash - http://kothiyavunu.blogspot.com/
7. Prasu - http://prasukitchen.blogspot.com/
8. SGD - http://cookadoodledo.blogspot.com/
9. Balakrishna Saraswathy - http://bsaraswathy.blogspot.com/
10. Sanghi - http://sanghi-tastybites.blogspot.com/
11. Mythreyi Dilip - http://myerecipecorner.blogspot.com/
12. Sushma Mallya - http://authenticfooddelights.blogspot.com/

SPICY MUSHROOM MASALA







































INGREDIENTS

Vinegar : 2 tsp
Onion : 2 pieces (medium – finely chopped)
Tomatoes : 2 pieces (medium - finely chopped)
Capsicum : 1 piece (small – finely chopped)
Mushroom : 500 gram (diced)
Salt : 1/2 tsp (according to the taste)
Cumin powder : 1/4 tsp
Cinnamon powder : 1/4 tsp
Turmeric powder : 1/2 tsp
Chilly powder : 1/2 tsp
Garam masala : 1/4 tsp
Mustard sauce : 1 tsp


PREPARATION

• Pour 2 tsp of vinegar in mushroom, mix it well and keep it aside for 15-20 minutes
• Heat 6 tsp of oil in a pan
• Pour mushroom in it and fry it for 5 minutes and keep separately in a plate
• Add chopped onion, tomato, capsicum and garlic paste in the pan and fry it for 10-15 minutes
• Pour turmeric powder, salt, chilly powder, cinnamon powder, cumin powder and mustard sauce and stir it well for 10 minutes
• Pour mushroom and mix it well with the masala
• Stir it well for 5-7 minutes
• Scatter garam masala
• Serve it hot with chapattis or puri

YUMMY CUSTARD


INGREDIENTS

Milk : 1/2 litre
Custard powder : 2 tsp
Sugar : 10-12 tsp
Cherry : 6-8 pieces


PREPARATION

• Keep half cup of cold milk separately
• Pour 2 tsp of custard powder in the cup and mix it well with milk
• Keep the cup aside
• Pour 1/2 litre milk into a fairly large saucepan
• Boil the milk in the low flame
• Keep on stirring so that the milk doesn’t get burn
• Let the milk gets condense and keep in low flame for 30-40 minutes
• Add sugar to the milk and then keep stirring again
• Pour the custard powder mixed with milk which is kept aside in a cup
• Cook the custard for about 10-15 minutes
• Stir constantly until the custard thickens to the desired consistency
• Pour the custard in small bowl and garnish with red cherry
• Keep the custard in fridge for 30 minutes
• Serve it cold and relish it

AWARD FROM PRASU


















I would like to convey tons of thanks to my loving friend Prasu for passing me these beautiful awards. I am delighted to get the awards.

I would like to share these awards with my following blogger friends -

1. Uma - http://teluguruchi.blogspot.com/
2. Esai Selvi - http://mykitchenrecepies.blogspot.com/
3. Sreelekha Sumesh - http://srees-recipes.blogspot.com
4. Shilpa - http://honeybeing.blogspot.com/
5. Dhanya - http://cakesbydhanya.blogspot.com/
6. Sangeetha Subhash - http://kothiyavunu.blogspot.com/
7. Sangi - http://simplydelicious-foods.blogspot.com/
8. Prasu - http://myculinaryworld-prasu.blogspot.com/
9. Chaitra - http://aathidhyam.blogspot.com/
10. Faiza Ali - http://faizaali.blogspot.com/
11. Pari - http://cooking-goodfood.blogspot.com/
12. Viki's kitchen - http://elitefoods.blogspot.com/

KHEER (CHALER PAYESH – IN BENGALI)


INGREDIENTS

Milk : 1 litre
Basmati rice : 3/4 cup
Sugar : 1/2 cup
Bay leaf : 2-3 pieces
Cardamom : 2 tsp
Almonds : 10-12 pieces
Cashew : 8-10 pieces
Raisins : 12-14 pieces


PREPARATION

• Boil the milk in very low flame and let it condense till it become almost 3/4 of its original volume
• Keep on adding sugar to the milk and keep stirring
• When the milk starts to boil, add the rice slowly to it
• Stir the milk continuously
• As the rice gets cooked add cardamom and bay leaf
• After about 20-25 minutes, when the milk has thickened and the rice grains has become soft, add cardamom and cashew to it and stir gently
• Remove the container from flame and garnish with almonds sliced into half and raisins
• Keep the kheer (payesh) in the refrigerator for 2-3 hours
• Serve chilled kheer and relish the taste

TASTY FISH CURRY























INGREDIENTS

Fish : 1/2 kilo
Black cumin seeds : 1/2 tsp
Green chilly : 6-8 pieces
Turmeric powder : 1/2 tsp
Fish masala : 2 tsp
Onion : 2 pieces (finely chopped - medium )
Ginger : 1/2 tsp
Garlic : 1/2 tsp
Salt : 1 tsp (as per taste)
Chilly powder : 1 tsp
Coriander leaves : 1/2 bowl


PREPARATION

• Wash fish properly
• Marinate the fish with turmeric powder, chilly powder and fish masala and keep it for 1 hour
• Put 8-10 tsp of oil in a pan
• Fry fish in low flame till it becomes little crispy
• Keep the fish aside in a plate
• Pour 3-4 tsp of oil in a separate pan and wait till it gets heated
• Pour cumin seeds and wait for few seconds till it sizzle
• Pour chopped onions and fry the onion for 10-15 minutes till it becomes brown in colour
• Add ginger and garlic paste
• Stir it nicely for 2-3 minutes
• Add turmeric powder, chilly powder, fish masala and salt
• Stir it again for 2-3 minutes
• Pour 1 cup of water and cover the pan for 5 minutes
• Remove the cover of the pan and add the fish one by one
• Scatter coriander leaves on the fish
• Serve it hot with white rice

AWARD FROM SANGI


I would like to convey my bouquet of thanks to Sangi for passing me this beautiful award. I am extremely happy to get the award from you my dear friend.

I would like to share this award with my following blogger friends -

1. Abhilash - http://abhilifelapazzo.blogspot.com/
2. Bharat – http://unseenrajasthan.blogspot.com
3. GMG - http://blogtrotta.blogspot.com/
4. Destiny’s Child - http://destinyschildsspace.blogspot.com/
5. Deepak Acharya - http://exposemaximum.blogspot.com/
6. Nazish Rahman - http://nazishrahman.blogspot.com/
7. Amit Singh - http://amit414voice.blogspot.com/
8. Rahul - http://rahulsharmaspeaks.blogspot.com/
9. Shilpa - http://shilpaagarg.blogspot.com/
10. Sireesha - http://momrecipies.blogspot.com/
11. Indrani – http://indranid.blogspot.com/
12. Sunanda - http://sunandaskitchen.blogspot.com/
13. Mythreyi Dilip - http://myerecipecorner.blogspot.com/
14. Sree - http://srees-recipes.blogspot.com/
15. Malar Gandhi - http://www.kitchentantra.com/

SIMPLE ALU BHUJJI


INGREDIENTS

Potato : 4 pieces (medium size)
Green chilly : 4-6 pieces
Black cumin seeds : 1/2 tsp
Salt : 1/2 tsp (as per taste)
Turmeric powder : 1/2 tsp


PREPARATION

• Clean potatoes properly
• Cur potatoes into small pieces
• Pour 4-5 tsp of oil in a pan
• When oil gets heated, pour black cumin seeds
• Wait for 2-3 seconds till it sizzle
• Pour potatoes in the pan and fry it for 10-15 minutes till it becomes brown in colour
• Add green chilies, salt and turmeric powder
• Stir it properly again for 2-3 minutes
• Cover the pan in low flame for 5 minutes till the potatoes becomes soft
• Serve it hot with white rice with dal / chapati

SARSON-KHASKHAS-DE-BHINDI


INGREDIENTS

Lady’s finger (bhindi) : 1/2 kilo
Mustard : 2 tsp
Khaskhas : 4 tsp
Green chilly : 6-8 pieces
Salt : 1/2 tsp (as per taste)
Turmeric powder : 1/2 tsp


PREPARATION

• Clean lady’s finger properly
• Cut lady’s finger into small pieces
• Grind mustard, khaskhas and green chilly in mixy
• Pour 3-5 tsp of oil in a pan
• When oil gets heated, pour lady’s finger in it
• Fry it properly for 15-20 minutes till it becomes semi fry
• Add salt and turmeric powder and stir it well for 5 minutes
• Pour the paste of mustard, khaskhas and green chilly
• Mix it well and stir it again for 5 minutes so that the lady’s finger gets covered with masala
• Pour 1/4 cup of water and cover the pan for 2-3 minutes and then remove the cover
• Serve it hot with white rice alongwith dal / plain roti

AWARDS FROM INDRANI

I would like to convey my heartfelt thanks to Indrani as she has passed me with beautiful awards and it was a great moment for me to get bundle of awards from her. Thanks a lot my dear friend, Indrani for your encouragement, love and support. I am truly honoured.

I would like to share this award with my following blogger friends:

1. Padma - http://padmasrecipes.blogspot.com/
2. Priya - http://priyaeasyntastyrecipes.blogspot.com/
3. Sushma Mallya - http://authenticfooddelights.blogspot.com/
4. Gita - http://gitaskitchen.blogspot.com/
5. Varsha - http://varshaspaceblog.blogspot.com/
6. Chitra - http://anyonecan-cook.blogspot.com/
7. Mriganayani - http://www.mriganayani.com/
8. Suparna - http://therecipehunter.blogspot.com/
9. Balakrishna Saraswathy - http://bsaraswathy.blogspot.com/
10. Somoo - http://homeoriyafood.blogspot.com/
11. Sangi - http://simplydelicious-foods.blogspot.com/
12. Prasu – http://prasukitchen.blogspot.com/
13. Pavithra - http://dishesfrommykitchen.blogspot.com/
14. Srilekha - http://www.srishkitchen.com/
15. Tulip - http://amader-rasona.blogspot.com/

PURI WITH MUTTON MASALA (LUCHI MANGSHO - IN BENGALI)








































INGREDIENTS OF PURI (LUCHI)

Maida : 1/2 kilo
Ghee : 100 grams
Water : 1 cup
Oil : 20-22 tsp

PREPARATION

• Mix ghee with flour properly
• Add water to prepare dough
• Roll out round balls and keep in a plate
• Pour oil in a kadai
• Fry puri till it turns golden brown
• Serve it hot with mutton

























INGREDIENTS OF MUTTON MASALA

Mutton : 1/2 kilo (medium pieces)
Tomato : 1 pieces (medium size – finely chopped)
Onion : 2 pieces (medium size – finely chopped)
Ginger paste : 2 tsp
Garlic paste : 2 tsp
Salt : 1 tsp (as per taste)
Turmeric powder : 1/2 tsp
Red Chilly powder : 1 tsp
Cloves : 4 pieces
Cinnamon stick : 2 pieces
Coriander powder : 2 tsp
Cumin powder : 1 tsp
Garam masala : 1/2 tsp

PREPARATION

• Heat 8-10 tsp of oil in a pan
• Pour chopped onions and fry till it becomes brown colour
• Add ginger paste, garlic paste and tomato then mix it well
• Put cloves, cinnamon stick and mutton and stir it well for 10-15 minutes
• Add turmeric powder, red chili powder, coriander powder, cumin powder, salt and stir it well so that all the spices gets mixed with mutton
• Stir it well for 10-15 minutes
• Add 2 cups of water and cover the pan for 15-20 minutes till mutton gets tender
• Remove the cover of the pan and scatter garam masala
• Serve it hot with puri / white rice

PRAWN-DE-CAPSICUM MASALA


INGREDIENTS

Prawn : 1/2 kilo
Potato : 2 pieces (medium size)
Capsicum : 1 piece (medium size)
Tomato : 2 pieces (medium size)
Onion : 2 pieces (medium size – finely chopped)
Mustard Sauce : 4-6 tsp
Ginger paste : 1 tsp
Salt : 1/2 tsp (as per taste)
Turmeric powder : 1/2 tsp
Chilly powder : 1 tsp
Green chilly : 3-4 pieces


PREPARATION

• Clean prawn properly
• Pour 10-15 tsp of oil in a pan
• Cut potatoes into small pieces
• Fry prawn and potato nicely till it becomes little crispy red and keep it separately in a plate unless the oil drains off
• Cut capsicum, tomatoes, green chilies and onion into small pieces and pour them in the pan and stir it nicely for 10-15 minutes with turmeric powder, chilly powder, mustard sauce, salt and ginger paste and stir it again for 15-20 minutes
• Add potatoes and prawns, mix it well and cover the pan for 3-5 minutes
• Serve it hot with white rice or paratha / naan

KADDU KI SABZI


INGREDIENTS

Kaddu (Pumpkin) : 1 (medium size)
Potato : 2 pieces (medium size)
Salt : 1/2 tsp (as per taste)
Turmeric powder : 1/2 tsp
Green chilly : 3-4 pieces
Black jeera (cumin seeds) : 1/4 tsp
Garam masala : 1/4 tsp


PREPARATION

• Cut the pumpkin and potatoes into small pieces
• Pour 4 tsp of oil in a pan and wait for few seconds to get heated
• Pour black jeera in the pan and wait for few seconds till it splutter
• Put pumpkin and potatoes in the pan
• Fry it properly for 8-10 minutes
• Add turmeric powder, salt and green chilly and mix it well
• Stir it well for 2-3 minutes
• Cover the pan for 5 minutes in low flame till the potatoes gets soft
• Remove the cover of the pan and scatter garam masala
• Serve it hot with white rice or chapatti/roti along with dal

ANDA CURRY


INGREDIENTS

Egg : 3 pieces
Salt : 1/2 tsp (as per taste)
Turmeric powder : 1/2 tsp
Chilly powder : 1/2 tsp
Onion : 2 pieces (finely grinded in mixy)
Garlic paste : 1/4 tsp
Ginger paste : 1/4 tsp
Tomato : 2 pieces (small)


PREPARATION

• Boil the egg and keep aside
• Grind the onion in mixy and make smooth paste
• Pour 4 tsp of oil in a pan and wait for few seconds to get heated
• Pour onion paste and stir it well
• Add ginger paste and garlic paste and mix it well till it becomes brown colour
• Add turmeric powder, salt and chilly powder and stir it again for 5-10 minutes
• Cut tomatoes into small pieces and pour in to the pan
• Mix it well and stir it for 5 minutes
• Pour 1 cup of water and cover the pan for 5 minutes
• Remove the cover of the pan and pour boiled egg then stir it for 2-3 minutes
• Serve it hot with white rice or chapatti/roti

SABKA MANPASAND CHHOLE BHATURE

INGREDIENTS OF CHHOLE

Chhole (chick peas) : 1 & 1/2 cup
Onion : 3/4 cup (finely chopped)
Tomato : 1 piece (large - finely chopped)
Garlic paste : 1/2 tsp
Ginger paste : 1/2 tsp
Cardamom : 1 piece (large)
Cloves : 2-3 pieces
Cumin seeds : 1/2 tsp
Red chilly : 2-3 pieces
Chilly powder : 1/2 tsp
Coriander leaves : 1/4 bowl
Salt : 1/2 tsp (as per taste)

PREPARATION

• Soak chhole (chick peas) in water overnight
• Boil the chhole in pressure cooker and wait for 3-4 whistle till it becomes soft
• Cut tomato into small pieces
• Heat 6 tsp of oil in a pan and wait till it gets heated
• Pour cumin seeds wait for few seconds till it splutter
• Add onions and fry it well then add ginger and garlic paste
• Put cardamom, cloves, chilly powder and salt and fry it well for 5-10 minutes
• Add tomato and chhole into it and then stir it again so that all the masalas get mixed properly
• Pour 2 cups of water and cover the pan for 10 minutes
• Garnish with coriander leaves
• Serve hot with bhature


INGREDIENTS OF BHATURE

Maida or all purpose flour : 2 cups
Baking powder : 1/2 tsp
Yoghurt : 1/2 cup
Sugar : 1 tsp
Oil : 1 medium bowl
Salt : 1/2 tsp

PREPARATION

• Sieve together the flour, salt and baking powder
• Knead into a hard dough with yoghurt and little water
• Keep aside for 1 hour
• Take a small ball of the dough and roll into the desired sized bhature
• Heat oil in a pan and fry in hot oil till they swell up
• Serve hot with chhole

HILSA FISH / ILISH MACHH BHAPA
(A Bengali Delight)


INGREDIENTS

Hilsa fish : 500 grams
Mustard seeds : 3 tsp
Mustard oil : 3-4 tsp
Salt : 1/2 tsp (as per taste)
Turmeric powder : 1/2 tsp
Poppy seeds : 3 tsp
Green chilies : 4-5 pieces


PREPARATION

• Wash the hilsa fish properly and cut into medium pieces
• Grind poppy seeds, mustard seeds and 4-5 green chilies in mixy
• In a stainless steel tiffin box or small pot with lid put the fish pieces, masala paste, turmeric powder, salt and small amount of water
• Now close the lid of the container
• In a heavy bottom vessel / kadai add some water and place the container in the middle of the pot (make sure that the water should not reach till the container lid)
• Keep it on low flame for 10-15 minutes
• Turn off the flame and carefully take out the stainless steel tiffin box / container out from the kadai ( as the stainless steel tiffin box /container will be hot )
• Let it be for 5 minutes for simmer
• Serve it hot with white rice

BANDH GOBHI KI SABZI


INGREDIENTS

Cabbage : 500 grams
Tomato : 2 pieces (medium - finely chopped)
Potato : 1 piece (medium- small pieces)
Green peas : 1/4 small bowl
Cumin powder : 1/4 tsp
Coriander powder : 1/4 tsp
Salt : 1/2 tsp (as per taste)
Bay leaves : 5 pieces
Cloves : 5 pieces
Cardamom : 2 pieces
Hing : 1/4 tsp
Turmeric powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Green chilies : 2 pieces (finely chopped)

PREPARATION

• Wash the cabbage and grate it
• Heat 4 tsp of oil in a pan
• Add bay leaf, clove, cardamom and hing in the oil
• Wait for few seconds till it splutter
• Pour cabbage and potato pieces in the pan
• Stir it well then add turmeric powder, green chilly, salt, cumin powder and coriander powder
• Add green peas and then cook it on low flame for 10-15minutes
• Add chopped tomatoes and then mix it well and stir it for 5-10 minutes
• Pour small cup of water and then cover the pan for 5 minutes
• Remove the cover of the pan and scatter garam masala on it
• Serve it hot with rotis/chapattis or white rice

SCRUMPTIOUS BLOG AWARD

I have received this beautiful award from my sweet, dear and loving friend PRASU.
I am delighted with joy and would like to convey my sincere thanks to you.You made my day very very special.

It is the Scrumptious Blog Award -a blog award given to sites who:

Inspire you
Encourage you
May give Fabulous information
A great read
Has Scrumptious recipes
Any other reasons you can think of that make them Scrumptious!

The rules are:

1. Put the logo on your blog or post.
2. Nominate 7 other blogger friends.
3. Let them know that they have received this Scrumptious award by commenting on their blog.
4. Share the love and link to this post and to the person you received your award from.

I would like to nominate this award to my following blogger friends:

1. Chaitra - http://aathidhyam.blogspot.com/
2. Faiza Ali - http://faizaali.blogspot.com/
3. Shilpa - http://honeybeing.blogspot.com/
4. Pavithra - http://dishesfrommykitchen.blogspot.com/
5. Dhanya - http://cakesbydhanya.blogspot.com/
6. Indira - http://krishnokolee.blogspot.com/
7. Ganga - http://ganga-sreekanth.blogspot.com/

GARMAGARAM MASOOR DAL


INGREDIENTS

Red lentils/Masoor dal : 1/2 cup
Tomato : 1 piece (medium - finely chopped)
Turmeric powder : 1 tsp
Salt : 1/2 tsp (as per taste)
Sugar : 1/2 tsp
Green chilly : 2 pieces
Ginger : 2 pieces (peeled and grated)
Dry red chilly : 2 pieces
Panch foron : 2 tsp (combination of 5 spices – mustard, cumin,
Fenugreek / methi, fennel / saunf and kalonji/kala jeera
Fresh lemon : 1/2 piece
Coriander leaves : 1/4 cup


PREPARATION

• Wash the lentils/masoor dal till water runs clear
• Boil in water the first 7 ingredients (lentils, tomato, turmeric powder, salt, sugar, green chili and ginger) till soft and mushy
• You can either pressure cook it, which is obviously the fastest way or can cover and cook till done
• Set aside once completed
• Heat 2 tsp of ghee in a pan
• Add the red dry chili and the panch foron and wait for few seconds till it sizzle
• Immediately pour all of it over the lentils/masoor dal and stir it well for about 10 minutes so that it adds more flavour
• Squeeze fresh lemon and garnish with coriander leaves
• Serve it hot with white rice or rotis/chapatis

SWAD SE BHARA BAINGAN KA BHARTA


INGREDIENTS

Brinjal (Baingan) : 2 pieces
Onion : 1 piece (large - finely chopped)
Tomato : 1 piece (large - finely chopped)
Garlic : 5 pieces (finely chopped)
Green chilly : 3-4 pieces (finely chopped)
Salt : 1/2 tsp (as per taste)
Coriander leaves : 1/4 cup
Lime juice : 1 tsp


PREPARATION

• Roast the Brinjal till it turns soft
• Peel off the skin and mash it properly
• Heat 6 tsp of oil in a pan
• Add green chilies, onion, tomato and chopped garlic
• Stir it well for 4-5 minutes so that it turns golden brown colour
• Add mashed brinjal and salt
• Mix it properly
• Pour a tsp of lime juice over the mixture
• Garnish it with coriander leaves
• Serve it hot with roti/chapatti/paratha

MANPASAND CHANA MASALA


INGREDIENTS

Chana : 250 grams
Onion : 2 pieces (finely chopped)
Cumin seeds : 1 tsp
Tomato : 1 piece (fine paste)
Ginger : 1 tsp (grated)
Coriander powder : 2 tsp
Turmeric powder : 1/2 tsp
Red chilly powder : 1/2 tsp
Salt : 1/2 tsp (as per taste)
Garam masala : 1/4 tsp
Chana masala powder : 1 tsp


PREPARATION

• Soak chana for 5-6 hours
• Boil chana in cooker and wait for 3-4 whistle so that the chana becomes soft
• Heat 6 tsp of oil in a pan
• Once oil is hot add onion and cumin seeds
• Cook until onion is brown in colour
• Add tomato paste, ginger, turmeric powder, chili powder, coriander powder, salt and chana masala powder
• Mix this into the oil well and then cook on medium heat for 5-10 minutes until the oil starts to separate from the tomato paste
• Add chana and then mix it well
• Pour 2 cups of water and cover the pan for 10 minutes
• Remove the cover of the pan and add garam masala
• Cook for another 5 minutes
• Serve it hot with rice or paratha/butter nan

KREATIV BLOGGER AWARD

I have received a cute award from Prasu and Ganga and I am speechless. Thanks Prasu and Ganga ! Your award inspires me to do more.


The rules for this award are :

1. You must mention the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated.

ABOUT ME:

1) I am very friendly, cheerful and fun-loving girl
2) I love to travel and learn different cultures and cuisines
3) I love pets very much and I had turtle, birds and fish when I was at Muscat
4) I love blogging and the entire blogging community keeps me lively
5) I like watching English movies - action and comedy
6) In weekend I spend my time in gardening and making variety of food
7) I love to listen music and reading books

I am passing this award to my following friends -

1) Prasu - http://prasukitchen.blogspot.com/
2) SGD - http://cookadoodledo.blogspot.com/
3) Aruna - http://arunathetemptations.blogspot.com/
4) Sangi - http://simplydelicious-keralafoods.blogspot.com/
5) Sangeeta - http://banaraskakhana.blogspot.com/
6) Ganga - http://ganga-sreekanth.blogspot.com/
7) Pavithra - http://dishesfrommykitchen.blogspot.com/

Congrats friends!

CHICKEN POTATO CUTLET


INGREDIENTS

Chicken boneless : 200 grams (boiled and shredded)
Potato : 1/2 kg (boiled and mashed)
Red chilly powder : 1/2 tsp
Salt : 1/2 tsp (as per taste)
Black pepper powder : 1/2 tsp
Chat masala powder : 1/2 tsp
Onion : 3 pieces (finely chopped)
Coriander leaves : 1/2 bunch (finely chopped)
Cumin seeds : 3/4 tsp
Lemon juice : 2 tsp
Bread slice : 2 pieces (soaked in water and drained)


PREPARATION

• Mash potatoes well
• Mix red chilly powder, salt, black pepper powder, chat masala powder, onion and cumin seeds
• Mix it properly and then put shredded chicken, bread slices, coriander leaves and lemon juice
• Again mix it for 5 minutes very nicely so that it becomes a thick mixture
• Shape them to medium size kababs
• Pour 6-8 tsp of oil in a pan
• After the oil gets heated, place the kababs in the pan and fry in low flame till it gets golden brown colour
• Serve with tea or in dinner with tomato ketchup

MASALEDAR SHIMLA MIRCH AUR ALU SABZI


INGREDIENTS

Onion : 1 piece (medium)
Tomato : 1 piece
Potato : 2 pieces (medium)
Capsicum : 1 piece
Dry mango powder : 1/4 tsp
Cumin seeds : 1/4 tsp
Salt : 1 tsp (according to the taste)
Turmeric powder : 1/4 tsp
Chilly powder : 1 tsp
Coriander powder : 1/2 tsp
Garam masala : 1 tsp


PREPARATION

• Cut the capsicum and potatoes into small pieces and keep them aside
• Chop the onion and tomato very finely
• Put 3 tsp of oil in a pan
• Fry the capsicum pieces and keep them aside
• Pour cumin seeds and wait for few seconds till it splutter
• Add finely chopped onions
• Stir it well then add chopped tomatoes and mix it well
• Add the potato and fried capsicum and stir it properly
• Add salt, chilly powder, turmeric powder, coriander powder, dry mango powder and garam masala and mix it well
• Stir it properly for 5 minutes
• Cover the pan for 10 minutes till potatoes are soft
• Serve hot with roti

SWADISHT MATAR PANEER


INGREDIENTS

Cubed paneer pieces : 250 grams
Green peas : 1 cup
Curd : 1/4 cup (beaten)
Coriander powder : 1 tsp
Turmeric powder : 1/4 tsp
Red chilly powder : 1/4 tsp
Garam masala : 1/2 tsp
Salt : 1 tsp (according to the taste)
Onion : 2 pieces (medium size)
Ginger : 1 piece (small size)
Tomatoes : 3 pieces
Cardamom : 1 piece (big size)
Cloves : 3 pieces


PREPARATION

• Put 6 tsp of oil in a pan
• Fry the paneer pieces to light brown colour and then keep them separately
• Pour the onion and ginger paste in the pan and stir it properly till it gets thick and dry
• Add smashed tomatoes and stir it well
• Add curd into it and stir it properly
• Add red chilly powder, turmeric powder, coriander powder, green peas, salt, cardamom and cloves
• Cook for 2-3 minutes
• Add 2 cups of water to make a thick gravy
• Add paneer pieces and scatter garam masala once the green peas are cooked
• Stir it well for 1-2 minutes
• Serve it hot with Roti

HONEY SOY CHICKEN WINGS


INGREDIENTS

Chicken wings : 12 pieces
Soya sauce : 1/4 cup
Hoi sin sauce : 1/2 tsp
Tomato sauce : 1/3 cup
Sweet chilly sauce : 2-3 tsp
Honey : 2-3 tsp
Sesame oil : 1/2 tsp
Garlic : 3 cloves (finely crushed)


PREPARATION

• Remove the skin of the chicken wings and clean it properly
• Put chicken wings, soy sauce, hoi sin sauce, tomato sauce, sweet chilly sauce, honey, sesame oil and garlic in a bowl and then mix it properly so that the chicken wings gets covered with the spices
• Stir it properly so that the wings are coated in marinade and then keep it in the fridge for an hour
• After an hour put the marinated chicken wings into the oven at around 180-200 degrees Celsius for about an hour
• Take it out after half an hour and see whether the marinated chicken is getting cooked properly
• Put in the oven again and then take it out after one hour
• When the honey soy chicken wings are done, it will change into beautiful brown colour
• Serve the honey soy chicken wings with plain rice covered in the excess marinade with a little bit of salad

SARSON DE GOBHI


INGREDIENTS

Cauliflower : A medium size
Green chilly : 6-8 pieces
Mustard seeds : 1/2 bowl
Turmeric powder : 1/4 tsp
Cumin powder : 1/2 tsp
Coriander powder : 1/2 tsp
Salt : 1/4 tsp
Coriander leaves : 1/2 bowl


PREPARATION

• Cut the cauliflower into small pieces
• Put mustard and green chilly in a grinder and make a paste but not very smooth else it will become bitter
• Keep the paste separately
• Heat 4 tsp of oil in a pan
• Pour cauliflower pieces
• Add turmeric powder, a pinch of salt, cumin powder and coriander powder
• Stir it for 10 minutes
• Pour the mustard and green chilly paste
• Stir the cauliflower properly for 5 minutes so that it gets covered with mustard and green chilly paste
• Add half bowl of water
• Cover the pan for 10 minutes
• Remove the cover of the pan and scatter coriander leaves
• Serve it hot with dal fry and plain rice

FISH ET CURD


INGREDIENTS

Fish (Ruhu) : 1/2 kg (medium piece)
Ginger : 1/4 tsp
Garlic : 1/4 tsp
Onion : 1/2 bowl finely grinded
Turmeric powder : 1/2 tsp
Salt : 1/2 tsp (As per taste)
Chilly powder : 1/4 tsp
Clove : 2 pieces
Cardamom pods : 2 pieces
Curd : 1 bowl
Garam masala` : 1/4 tsp
Coriander leaves : 1/4 bowl


PREPARATION

• Put 4 tsp of oil in a pan and heat it
• Fry fish lightly and keep aside
• Pour smashed onion, ginger and garlic in a pan
• Stir it well till it becomes brown in colour
• Put turmeric powder, chilly powder, salt, clove and cardamom pods
• Stir it nicely for 15-20 minutes
• Pour fish pieces and mix with the spices
• Pour curd and then again mix it well so that the fish gets covered properly with curd
• Stir it again on low flame and cover the pan for about 10 minutes
• Remove the cover of the pan and scatter garam masala and coriander leaves
• Serve it hot with plain rice

ALOO POSTO ( KHASKHAS / POPPY SEEDS )
A typical Bengali Dish



INGREDIENTS

Potatoes : 3 large pieces (sliced into medium pieces)
Turmeric powder : 1/2 tsp
Salt : 1/2 tsp
White poppy seeds : 1/2 cup
Green Chilly : 6 pieces
Black cumin seed : 1/4 tsp


PREPARATION

• Boil the potatoes in pressure cooker
• Cut the potatoes in small pieces
• Put the poppy seeds and green chilly in a grinder and make a smooth paste
• Heat 3 tsp of oil in a pan
• Put black cumin seeds and 2 green chilly and wait for few seconds and allow to sizzle
• Pour the potatoes and fry it for 5 minutes
• Add turmeric powder and salt
• Stir it well for 5 minutes
• Pour the paste of poppy seeds and green chilly paste
• Stir it well so that potatoes gets covered with the paste properly
• Add half cup of water and cover the pan for 2-3 minutes
• Remove the cover of the pan and then stir it well
• Garnish with green chillies
• Serve it hot with plain rice and mung dal

KHATTA MITHA AAM KA CHUTNEY


INGREDIENTS

Raw mango : 2 pieces
Red Chilly : 6 pieces
Mustard seeds : 1 tsp
Hing : 1/4 tsp
Turmeric powder : 1/4 tsp
Cumin seeds : 1/2 tsp
Sugar : 1 tsp
Salt : 1/4 tsp


PREPARATION

• Peel and wash the mango properly
• Cut the mango into small pieces
• Heat 2 tsp of oil in a pan
• Pour red chilies and cumin seeds and wait for few seconds
• Add mango pieces, a pinch of salt, sugar and turmeric powder
• Stir it for 5 minutes
• Pour water and stir it again for another 5 minutes
• Cover the pan for 10 minutes
• Heat oil in another pan and add mustard seeds, red chilies and hing
• When mustard seeds begin to splutter, add the seasoning to the mango chutney
• Serve the khatta meetha mango chutney with roti or rice along with veg curry

DELICIOUS FISH–E-MUSTARD


INGREDIENTS

Fish : 1/2 kilo (medium piece)
Mustard : 1/2 bowl
Green chilly : 6-8 pieces
Turmeric powder: A pinch
Salt : 1 tsp (as per taste)


PREPARATION

• Wash fish properly
• Put 2 tsp of oil in a pan
• Fry fish lightly
• Keep the fish in a plate
• Grind mustard and green chilly in mixy not very finely (add water)
• Marinate the fish with the mustard and chilly paste
• Add a pinch of turmeric powder and salt
• Fish pieces should be covered with the spices
• Put 4 tsp of mustard oil in a vessel
• Place the fish pieces in the vessel and cover it
• Pour 4 glasses of water in pressure cooker
• Place the covered vessel inside the cooker
• Remove the whistle
• Cover the cooker for 15 minutes
• Remove the cover of the cooker and take the vessel outside from the cooker
• Serve it hot with rice

SPICY CHICKEN MEATBALLS

INGREDIENTS

Potatoes : 2 pieces (sliced into medium pieces)
Chicken mince : 400 gms
Onion : 2 piece (finely chopped in ¼ and ¾ portions )
Coriander : 2 heaps (finely chopped)
Tomatoes : 2 pieces (finely grated)
Salt : 1/2 tsp
Chilly powder : 1 tsp
Turmeric powder : 1 ½ tsp
Garam masala : 1/2 tsp
Cardamom pods : 2-3
Cloves : 2-3 (whole)
Cinnamon sticks pieces : 4-5


PREPARATION

• Boil the potatoes in pressure cooker
• Put 4 tsp of oil in a pan
• Put the minced chicken in the oil
• Add turmeric powder, chilly powder, garam masala, onion and fresh coriander and stir it well till it gets dried
• Shape the mince into about 30 small egg shaped balls
• Heat 2 tsp of oil in a pan
• When hot, add cardamom, cloves and cinnamon
• Stir it well and allow to sizzle for about 30 seconds
• Add little portion of onion, stir it and then add salt
• Cover the pan for 3-5 minutes till it gets cooked
• Place the chicken meatballs one by one into the onion mixture
• Pour ½ cup of water and cover the pan and steam for 3 minutes
• Add the boiled potatoes
• Pour the grated tomatoes over the meatballs and potatoes
• Add ¼ cup water, stir gently and simmer for 5 minutes
• Sprinkle with garam masala and fresh coriander
• Serve it hot with Roti or Plain rice

QUICK CORIANDER CHUTNEY


INGREDIENTS

Peanuts : 3/4 cup (skinless)
Coriander :1 cup finely chopped
Garlic : 6 cloves finely chopped
Coconut : 2 tsp (shredded)
Cumin seeds : 1/2 tsp
Green masala : 1 ½ tsp
Lemon juice : 2 tsp
Salt : 1 tsp
Chilly powder : 1/4 tsp


PREPARATION

• Pour the skinless peanuts on a tray and spread them out evenly
• Roast on 200W / low /defrost (microwave) for 4-5 minutes until they radiate heat
• Crush the peanuts and shredded coconut finely in grinder
• Place the coriander, garlic, cumin seeds and green masala in a food processor
• Add the lemon juice
• Blend well on medium speed
• Pour into a bowl
• Add the peanuts and chilly powder
• Stir it thoroughly
• Add salt and mix it well
• Serve with meat and poultry dishes

LAZEEZ CHICKEN KEEMA MASALA

INGREDIENTS

Potato : 2 piece diced (small size)
Chicken Keema : 1/2 kg
Green Peas : 1 small bowl
Ginger : 1/4 tsp
Garlic : 1/4 tsp
Onion : 3 piece finely smashed
Turmeric powder : 1/2 tsp
Salt : 1 tsp (As per taste)
Keema masala : 2 tsp
Chilly powder : 1 tsp
Garam masala` : 1/4 tsp


PREPARATION

• Put 4 tsp of oil in a pan and heat it
• Pour smashed onion, ginger and garlic
• Stir it well till it becomes brown in colour
• Put turmeric powder, chilly powder, keema masala, salt and diced potato then mix it well
• Stir it nicely for 15-20 mts
• Pour minced chicken and mix it nicely
• Stir it again for about 15 minutes on low flame
• Put the green peas and mix it well
• Stir it properly and cover the pan for 10 minutes on low flame
• Remove the cover of the pan and scatter garam masala
• Serve it hot

SOFT-BOILED EGG AND TOMATO RELISH


INGREDIENTS

Eggs : 6 piece
Oil : 1 & ½ tsp
Onion : 1/2 finely chopped
Potato : 1 piece diced
Water : 1/4 cup
Salt : 1/2 tsp
Chilly powder : 1/4 tsp
Turmeric powder : 1/4 tsp
Tomatoes : 1 & ½ finely grated and 1 finely sliced
Coriander : 1/2 tsp finely chopped
Fenugreek seeds : 1/4 tsp
Garam masala : 1/4 tsp


PREPARATION

· Soft boil the eggs
· Put 1 & 1/2 tsp of oil in a pan and heat it
· Add fenugreek seeds
· Stir once and allow to sizzle for 20 seconds
· Add onion, stir it nicely and cover the pan
· Wait for 3-5 minutes until the onion turns to golden brown
· Add diced potatoes, water and salt according to the taste
· Add chilly powder and turmeric powder
· Mix all the masala and stir it well
· Add grated tomatoes and coriander, stir it properly and cover the pan for 5 minutes
· Slice the egg in half lengthwise and put them in relish with a spoon, yolk-side up
· Garnish with garam masala and scatter coriander
· Serve it hot (Goes well as a side dish)

CHATPATA ALU MATAR


INGREDIENTS


Potato : 1/2 kilo small size
Green Peas : 1 small bowl
Tomato : 1 piece medium size
Ginger : 1/2 tsp, finely cut
Coriander powder : 1/2 tsp
Cumin powder : 1/2 tsp
Cumin seed : A pinch
Turmeric powder : A pinch
Dry red chilly : 4 pieces
Coriander leaves : A small bowl
Cinnamon leaves : 4 pieces
Salt : As per taste
Pepper powder : A Pinch
Lemon : 1/2 piece


PREPARATION

• Boil potato
• Put 4 tsp of oil in a pan and heat it
• Pour cumin seed, dry red chilly and cinnamon leaves and when it splutter put the boiled potato on it
• Stir it nicely
• Add cumin powder, coriander powder, a pinch of turmeric powder, ginger and salt according to taste
• Stir it for about 15 minutes on low flame
• Put the green peas, chopped tomatoes and mix it well with the potato
• Stir it properly and cover the pan for 10 minutes
• Remove the cover of the pan, pour pepper powder on it and extract lemon juice and mix it well
• Scatter coriander leaves and mix it well
• Serve it hot

DALKABAB-E-MUGHLAI


INGREDIENTS

Chana dal : 2 cups
Potato : 1 medium size
Cumin : ½ tablespoon
Turmeric powder: ½ tablespoon
Cumin powder : ½ tablespoon
Corriander
Powder : ½ tablespoon
Chilly powder : A pinch
Sugar : ½ tablespoon
Salt : As per taste
Garam Masala : ½ tablespoon
Ghee : ½ tablespoon


PREPARATION

• Soak chana dal for about 3 hours
• Wash the dal and grind finely
• Put 4 tsp of oil in a pan and heat it
• Pour the dal paste in a pan after grinding it properly
• Stir it nicely so that the dal paste becomes little solidify
• Put little oil on a big plate and spread it nicely
• Pour the dal paste on the plate
• Prepare small pieces of the dal paste
• Put 4 tsp of oil in a pan and fry the pieces
• Keep the dalkabab pieces in a separate plate
• Cut potato into small pieces and fry it properly
• Add turmeric, cumin, corriander and chilly powder
• Fry it nicely
• Add salt and sugar and again fry it well
• Cut tomatoes finely and fry it with potato properly
• Add little water and cover the pan for 10-15 minutes
• Remove the cover of the pan and pour dalkabab pieces into it
• Stir it for 5 minutes
• Scatter garam masala and ghee
• Serve it hot

POMFRET FISH MASALA


INGREDIENTS

Pomfret fish : 2
Tomato : 2, finely chopped
Ginger : A small amount
Onion : 3, finely chopped
Fish masala : ½ tsp
Turmeric powder: A pinch
Salt : As per taste
Water : 1 cup


PREPARATION

• Wash fish properly
• Let it get dry completely then marinate it with turmeric powder and fish masala with little salt and lemon drop
• Keep the marinated fish for 2 hours
• Put 4 tsp of oil in a pan and fry the fish
• After frying, keep the fish separately on a plate
• Fry onion till it becomes brown in colour and add ginger and fry it again
• Put a pinch of turmeric powder and salt as per taste and ½ tsp of fish masala
• Add tomatoes and then stir it for 10-15 minutes
• Add little water
• Put the fish fry in the gravy and keep it for 5 minutes
• Scatter coriander leaves on top of the pomfret fish masala and serve it hot

CRISPY BALL


INGREDIENTS

Potato : 4 big size
White sandwich
bread : 1 no.
Cumin powder : ½ tablespoon
Lemon : half
Pepper powder : ½ tablespoon
Salt : As per taste


PREPARATION

• Boil potato
• Smash potato properly
• Add cumin powder, salt and pepper powder
• Mix it well
• Smash it again nicely so that all spices gets mixed with the boiled potato
• Extract lemon juice and again mix it well
• Make small balls of smashed potatoes
• Take little amount of water in a small bowl
• Soak the bread and take it out immediately
• Extract water fully from the bread
• Place the small balls of smashed potato inside the bread
• Make it in a long shape
• Put 6 tablespoon of oil in a pan
• Fry the smashed potato ball nicely
• When it becomes crispy take it out of the pan
• Serve it hot

CAULIFLOWER ROAST


INGREDIENTS

Cauliflower : Medium size
Tomato : 6, finely smashed
Ginger paste : 2 tsp
Cumin : ½ tsp
Cumin powder : ½ tsp
Turmeric powder : A pinch
Salt : As per taste
Water : 2 Glass


PREPARATION

• Wash cauliflower properly
• Put the cauliflower without cutting on a medium flame in a pan pouring 2 glass of water
• Cover the pan and let it boil for about 15 minutes
• Remove the cover of the pan and place the cauliflower on a plate
• Heat 3 tsp of oil in a pan
• Add cumin and when they splutter, put ginger paste and stir it for a while
• Put the smashed tomatoes and then stir it for about 15 minutes on low flame
• Add cumin powder, a pinch of turmeric powder and salt according to taste
• Cover the pan for about 5 minutes
• Pour the tomato paste on cauliflower which is kept on plate separately