MURG PASANDA







































































































INGREDIENTS

Chicken : 500 grams
Potato : 1-2 pieces (medium size)
Onion : 1 piece (finely chopped)
Capsicum : 1 piece (small size)
Cinnamon stick : 1 ½ inch piece
Cardamom : 2-3 pieces
Cloves : 4-5 pieces
Ginger : 1 tsp (finely grated)
Garlic : 3-4 cloves (finely chopped)
Turmeric powder : 1 tsp
Chilly powder : 1 tsp
Yoghurt : 3-4 tsp
Tomato puree : 1 tsp
Ground almonds : 2 tsp
Salt : 1 tsp
Garam masala : 1/4 tsp


PREPARATION

• Cut chicken, potato and capsicum into small pieces
• Marinate the chicken with turmeric powder, chilly powder, salt, garlic, ginger, yoghurt, tomato puree and ground almonds and keep it in fridge or 5-6 hours
• Heat 5-6 tsp of oil in a kadai
• Add cardamom, cinnamon stick and cloves and wait for few seconds till it sizzle
• Add onion and potato stir it for 5-10 minutes till the onion becomes golden brown and potato becomes tender
• Add marinated chicken and capsicum and stir for 5-10 minutes
• Cover the kadai for 10-15 minutes
• Open the cover of the kadai and scatter garam masala
• Serve it hot with tandoori roti

CORIANDER FRITTERS












































































































INGREDIENTS

Coriander leaves : 1 bowl (finely chopped)
Gram flour : 1 cup
Corn flour : 1/4 cup
Salt : 1/2 tsp
Cumin powder : 1/2 tsp
Green chilly : 5-6 pieces (finely chopped)


PREPARATION

• Take gram flour in a bowl and add 1/2cup of water to make a thick paste
• Add corn flour and mix well
• Add salt, cumin powder, green chilly and coriander leaves and mix it properly
• Heat 10-12 tsp of oil in a pan
• Take small amount of the mixture and pour it in oil
• Fry both the sides properly till it becomes golden brown
• Serve it hot with tomato sauce

CHOCO FUDGE CAKE






































































































INGREDIENTS

Flour : 1/2 cup
Sugar : 3/4 cup
Vegetable oil : 7-8 tsp
Cocoa powder : 3 tsp
Baking powder : 1 tsp
Water : 1 1/4 cup


PREPARATION

• Mix the flour, baking powder and cocoa in a bowl
• Add vegetable oil and mix (this flour and oil mixture is now referred to as the cake mix)
• In a mug, pour the sugar and water and heat in the microwave for 1 minute then stir till the sugar gets dissolved completely
• Pour the warm sugary water into the cake mix and mix it properly till there are no lumps
• Empty the batter into a microwaveable bowl
• Microwave on Medium for 7-8 minutes or on High for 3-4 minutes
• Garnish with the cream
• Serve it in a plate

PUMPKIN & MUSHROOM STIR FRY






































































































INGREDIENTS

Pumpkin : 1/2 bowl (small size)
Mushroom : 200 gram
Beans : 6-8 pieces
Turmeric powder : 1/4 tsp
Cumin powder : 1/2 tsp
Salt : 1/4 tsp (as per taste)
Chilly powder : 1/2 tsp
Garam masala : 1/4 tsp


PREPARATION

• Cut pumpkin, mushroom and beans into small pieces
• Heat 3-4 tsp of oil in a pan
• Pour pumpkin and beans and stir it for 5-10 minutes
• Add mushroom, turmeric powder, salt, chilly powder, cumin powder and mix it well
• Stir it for 5-7 minutes
• Cover the pan for 2-3 minutes
• Open the cover of the pan and scatter garam masala
• Serve it hot with chapati

EGG NOODLE


































































































INGREDIENTS

Noodle : 2 packets
Carrot : 2 pieces
Beans : 8-10 pieces
Onion : 1 piece (big size – finely chopped)
Egg : 2 pieces
Salt : 1/4 tsp
Soya sauce : 2 tsp
Chilly sauce : 4 tsp
Tomato sauce : 2 tsp
Pepper : 1 tsp


PREPARATION

• Cut carrot and beans into thin one inch sized pieces and keep it aside
• Boil water in a pan and pour the noodles into it and stir for 2-3 minutes
• Take the noodle from the water and keep it in a bowl
• Heat 1-2 tsp of oil in a pan
• Pour the eggs, add salt and make scramble eggs
• Heat 2-3 tsp of oil in a pan
• Pour onions and fry it for 5-10 minutes till it becomes golden brown
• Pour carrot and beans and stir it again for 10-15 minutes till it becomes tender
• Add the boiled noodles and stir well so that the noodles get mixed with the
vegetables
• Pour soya sauce, chilly sauce, tomato sauce and pepper and stir it properly
• Take the noodles out of flame
• Garnish noodles with scrambled eggs
• Serve it hot

DAKSHINI CRISPIES






































































































INGREDIENTS

Bread : 4 slices
Potato : 2 pieces
Onion : 1 piece (small size – finely chopped)
Tomato : 1 piece (small size – finely chopped)
Curry leaves : 8-10 pieces (finely chopped)
Suji (rawa) : 2 tsp
Salt : 1/4 tsp
Pepper : 1 tsp


PREPARATION

• Boil potato and mash it properly
• Pour onion, tomato, curry leaves, suji, salt and pepper and mix it well with potato
• Take 4 slice of bread and cut the edge
• Take little amount of water in a small bowl
• Soak the bread and take it out immediately
• Extract water fully from the bread
• Make small balls of potato mixture and place it in the bread
• Fold it properly and make it oval shape
• Heat 10-12 tsp of oil in a pan
• Pour each piece and fry both the sides well till it becomes golden brown
• Serve it with tomato sauce

APPLE YOGHURT












































































INGREDIENTS

Yoghurt : 2 cups
Sugar : 2 tsp
Cardamom powder : 1/4 tsp
Clove powder : 1/4 tsp
Salt : 1/4 tsp
Apple : 1 piece (small size)


PREPARATION

• Cut apple into small pieces and keep it aside
• Take a bowl and pour yoghurt
• Add sugar, cardamom powder, clove powder and salt
• Mix it well for 5-10 minutes
• Add small pieces of apple and stir it well
• Keep in fridge for 30 minutes
• Garnish with apple pieces
• Serve it cold

PABDA MACHHER JHOL (IN BENGALI) PABDA FISH CURRY



































































































INGREDIENTS

Fish (pabda) : 4 pieces
Turmeric powder : 1/2 tsp
Black cumin seeds : 1/4 tsp
Salt : 1/2 tsp (as per taste)
Red chilly : 6-8 pieces
Coriander leaves : 1/2 bowl (small size)


PREPARATION

• Wash fish properly and marinate with turmeric powder and salt
• Heat 8-10 tsp of oil in a kadai
• Fry both the sides of the fish properly and keep it in a plate
• Add black cumin seeds and wait for few seconds till it sizzle
• Add red chilly, fish and turmeric powder
• Stir it for 5-10 minutes
• Add 1/2 cup of water and cover the kadai for 5-10 minutes
• Open the cover of the kadai and scatter coriander leaves
• Serve it hot with plain rice

BEANS PEPPER FRY


























































































INGREDIENTS

Beans : 250 grams
Potato : 2 pieces (small size)
Mushroom : 100 grams
Salt : 1/4 tsp (as per taste)
Pepper : 1 tsp


PREPARATION

• Cut beans and potato into long pieces
• Cut mushroom into small pieces
• Heat 5-6 tsp of oil in a pan
• Add potato and beans and stir it for 10-15 minutes
• Add mushroom and then stir again for 5-10 minutes
• Cover the pan for 4-5 minutes till the potato becomes tender
• Open the cover of the pan, add salt and pepper and mix it well
• Serve it hot with chapati

QUAIL EGG MASALA



























































































INGREDIENTS

Quail egg : 20 pieces
Potato : 2-3 pieces (small size)
Onion : 1 piece (big size)
Garlic paste : 1/4 tsp
Ginger paste : 1/4 tsp
Tomato puree : 2 tsp
Salt : 1/2 tsp (as per taste)
Turmeric powder : 1/2 tsp
Red chilly powder : 1/2 tsp
Garam masala : 1/4 tsp


PREPARATION

• Make smooth paste of the onion
• Boil potatoes, cut into small pieces and keep it aside
• Heat 4-5 tsp of oil in a pan
• Add potato and fry it well for 2-3 minutes and keep it in a plate
• Add onion and stir it for 5-10 minutes till it becomes golden brown
• Add ginger paste, garlic paste, salt, turmeric powder and red chilly powder and stir for 10-15 minutes
• Add tomato puree, potato and quail egg and stir it for 5-7 minutes
• Add 1/2 cup of water and cover the pan for few minutes
• Open the cover of the pan and stir it so that it becomes a thick masala
• Scatter garam masala
• Serve it hot with roti/paratha

SWEET CHAPATI
































































































INGREDIENTS

Flour (atta) : 2 cups
Water : 2-3 cups
Sugar : 2 tsp
Ghee : 1 tsp


PREPARATION

• Pour atta in a bowl
• Add water and mix it well to make a soft dough
• Knead the dough well and take small amount of dough
• Roll the dough in round shape using flour so that it does not get stick
• Put the non-stick pan on the oven
• Heat the chapati and scatter sugar on it
• Place another chapati on it by sticking properly all around it so that the sugar does not come out
• Turn the chapati and add ghee on it
• Wait for few seconds till it becomes golden brown and then turn the other side
• Serve it hot with pickle

CAPSICUM & ONION RING





































































INGREDIENTS

Capsicum : 1 piece (big size)
Onion : 2 pieces (big size)
Flour (maida) : 2 cups
Baking powder : 1 tsp
Salt : 1 tsp
Egg : 1 piece
Milk : 1 cup


PREPARATION

• Cut capsicum and onion into round shape
• Pour flour, baking powder and salt in a bowl and mix it well
• Take another bowl and pour milk and egg and stir it well
• Pour all the mixture in a bowl and stir it for 2-3 minutes
• Heat 15-16 tsp of oil in a kadai
• Dip the capsicum and onion ring in the mixture until it is fully coated
• Pour it in kadai and fry till it becomes golden brown on both sides
• Serve it hot with tea

BROCCOLI & MUSHROOM STIR FRY


































































INGREDIENTS

Broccoli : 1 piece (medium size)
Mushroom : 1 bowl (small size)
Onion : 1 piece (big size – finely chopped)
Garlic : 1 clove (crushed)
Ground ginger : 1/4 tsp
Pepper : 1 tsp
Cashew nuts : 8-10 pieces
Soy sauce : 2 tsp
Salt : 1/4 tsp (if required)


PREPARATION

• Cut broccoli and mushroom into small pieces
• Heat 4-5 tsp of oil in a kadai
• Pour broccoli and stir it for 10-15 minutes and keep it aside
• Pour mushrooms and stir it for few minutes till it becomes tender and keep it aside
• Heat 2-3 tsp of oil in a kadai
• Add onion, garlic and ground ginger and stir it for 5-10 minutes
• Pour broccoli and mushroom and mix it well
• Add soy sauce and black pepper and stir it for 5 minutes
• Cover the pan for 2-3 minutes
• Open the cover of the pan and scatter cashew nuts and stir it for 2-3 minutes
• Serve it with chapatti/paratha

COCONUT CHICKEN







































































INGREDIENTS

Chicken : 500 gram (small pieces)
Onion : 1 piece (big size – finely chopped)
Garlic : 2 tsp (crushed)
Ginger : 2 tsp (finely grated)
Salt : 1 tsp (as per taste)
Curry leaves : 8-10 pieces
Garam masala : 2 tsp
Cardamom powder : 1 tsp
Dry red chilly : 2 pieces
Coconut milk : 400 ml can
Soy sauce : 2 tsp
Lemon juice : 2-3 tsp


PREPARATION

• Heat 2-3 tsp of oil in a kadai
• Add onion and fry it for 5-10 minutes till it becomes golden brown
• Add ginger, garlic, garam masala, cardamom powder, dry red chilly and curry leaves and stir it well for 4-5 minutes
• Add the chicken and mix with all the ingredients
• Stir it well for 5-10 minutes
• Add coconut milk, soy sauce and salt and stir it well
• Cover the kadai for 15-20 minutes till the chicken becomes tender
• Open the cover of the kadai and scatter lemon juice on it and stir it well
• Serve it with steamed rice