Ghughani

Ghughani

this is a very famous Bengali evening snack......

Ingrediets:-

2 Onion, finely chopped

4-5 clove Garlic, minced

1" Ginger, minced

1/2 ts Turmeric

2 ts Cumin powder

2 ts Coriander powder

4-5nGreen chili

3-4 Tomatoes, chopped

1/4 ts Salt

1 1/2 cup white peas (soaked overnight)
1/2 cup tamarind pulp

Recipe:-

• cook peas in a pressure cooker with salt until tender.
• Heat oil in skillet & add bay leaf & ginger, garlic & green chili.
• fry for a min.now add onion.
• Fry until richly browned, but not burnt,
• Stir often while cooking.
• Add tomatoes ,cook for 2 min.
• Add turmeric,cumin, coriander & salt mix well.
• Reduce heat, cover & cook until the tomatoes begin to disintegrate &
• a thick sauce forms.
• Stir occasionally to prevent sticking, adding a little water if necessary.
• Add cooked chick peas & some water and pressure cook for 5 min.
• Remove from heat & let stand for a few minutes.
• Now add tamrind pulp.mix well.
• Garnish with onion rings and coriander leaves.
• serve hot

Aaloo Matar Raseddar

Aaloo Matar Raseddar

This recipe is easy to make yet very tasty.

Aloo Matar Curry Sabji

Ingredients:-

3-4 potatoes (boiled 'n' peeled)
3/4 cup green peas
2-3 tomatoes(chopped roughly)
1 tspn cumin
2 green chili (slit)
1 tspn coriander powder
1/2 tspn red chili powder
1 tspn garam masala
1/2 tspn turmeric
salt to taste
1 tblspn oil

Recipe:-

• Peel the potatoes and cut them into 1/2" cubes
• Heat oil in a pan, add mustard seeds, cumin and slit green chili and fry till they pop up.
• Add tomatoes and let it cook for 5 min.
• Add all the masala(turmeric,coriander,garam masala and salt)
• Cook for a min.
• Add the boiled potatoes, peas.stir in.
• Add one cup of water.
• Cover and cook for few minutes.
• Cook on slow flame until a thick gravy is formed.
• Garnish with coriander leaves and serve hot with paratha or chapati.

Chaas (Namkin Lassi)

Chaas (Namkin Lassi)

Ingredients: -

1 cup plain curd (yoghurt)
1 cup crushed ice
1 tsp salt(preferably black salt)
1/8 tsp black pepper
1 tsp cumin seeds (roasted and powdered)

Recipe: -

• Blend the ingredients in a blender.
• Fill in tall glasses and serve.

Note: -

You can add chopped coriander leaves or pudina leaves for garnishing.

Cold coffee

this is a drink u enjoy on a summer evening.........

COLD COFFEE

Ingredients:

2 cups chilled milk
4 tsp coffee powder
2 tbsp sugar
1/2 cup crushed ice
1/4 cup cream (optional)
or 1/4 cup vanilla icecream

Recipe:-

• Place all the ingredients in a blender and process till well blended.
• Pour in two glasses and serve.

Falafel(chick peas)

Falafel

Recipe for Falafel

Ingredients:

1/2 kg chick peas ( soaked overnight)
2 tbsp coriander leaves (chopped)
2 tbsp coriander
1/2 green chilli
3 tbsp garlic paste
1 small onion-diced
75 ml water
25 gm flour
salt & pepper
1/2 tsp cumin powder
1/2 tsp bicarbonate of soda

Recipe:-

• Mince all ingredients together.
• Season well.
• Make small balls out of the mixture and deep fry over a moderate flame until golden in color and completely cooked.
• Drain and serve.

Note:-

These are good in a pita sandwich.
Split the pita on one side (lengthwise) to form and opening.
Place a layer of falafel, some tahini, sour cream and lettuce along with some chopped onions and serve.
Tahini is sesame paste which is used in middle eastern cooking.

Mathri(matthi)

Recipe for Mathri (matthi) -A Great evening Snacks with tea

Ingredients:
150 gm flour
1/2 tsp salt
1 1/2 tbsp oil
1/2 tsp ajwain

Recipe:-

• In a bowl mix all ingredients, to make firm dough.
• Roll out into thin(not too thin) discs.
• Fry over a gentle flame until crisp and lightly coloured

Fruit Chaat

Fruit chaat

Ingredients:-

Fruits

grapes
pineapple
banana
sweet potato
pear
orange
apples

seasoning :-

salt
roasted cumin
black pepper
lemon
Chaat masala

Recipe:-

• Cut fruits into 1/4" inch cubes. Mix all the ingredients in a serving bowl.
• add seasoning according to taste.
• Squeeze the lemon on top of it and serve.

Garlic Mushroom

Garlic Mushroom

Ingredients:-

350 gm whole mushrooms
1 tbsp butter
1 tbsp shredded spring onions
2 tsp chopped garlic
3 shredded green chilies
1 tbsp thick tomato puree
1 tbsp cream
2 tbsp shredded garden herbs(coriander leaves and pudina leaves)

Recipe:-

• Heat butter. Add spring onions, garlic and chilies.
• After a few seconds, add mushrooms to the pan. Cook for 2 minutes.
• Stir in tomato puree and cream. Season well and finish with herbs.
• Serve hot.

Jeera Aaloo

Recipe for Jeera Aaloo

Ingredients:-

4-5 gm potatoes
2 tspn gm cumin seeds
1/2" ginger
1/4 tspn turmeric
1 tspn red chilli powder
1 tspn garam masla
1 1/2 tspn coriander powder
coriander leaves
salt to taste
oil

Recipe:-

• Boil the potatoes and dice them.
• Heat oil and saute the cumin seeds until they crackle. Add green chili and ginger and sautefor a sec.
• add the potatoes.
• Sprinkle turmeric and salt.cover it for 2 min.
• add all the masala (chilli powder,coriander powder and garam masala) and stir.
• simmer for about 5 minuteson a low flame.
• take out in a serving bowl and garnish with coriander leaves.

begun bhaja (fried eggplant)

This is a Bengali recipe..i learn t it from my husband..:)

Eggplant dish

Ingredients:-

1 eggplant (brinjal)
salt to taste
1 tsp turmeric powder
2 tbsp mustard oil


Recipe:-

• Wash and pat dry the eggplant. Cut into 1" thick disc (shape)..then cut into half
• Rub in salt and turmeric.
• leave it for at least 1/2 an hour (This will remove the bitter juices).
• Drain water and pat dry the pieces with a paper towel.
• Heat the mustard oil in a frying pan. Add the pieces of eggplant to it and keep turning the sides to cook evenly on either side.
• Serve hot.
• Taste great with hot chapati.

sweet n sour vege corn soup

Sweet n Sour veg corn soup

Ingredients:-
1 cup mixed vegetables - chopped fine1/2 diced onions
2 tsp garlic paste
1/2 cup boiled corn
1/2 cup boiled noodles
4 cups stock or water+ 2 soup cubes
1 tsp salt or to taste
1/2 tsp soya sauce
1 tbsp vinegar
2 tsp sugar or to taste
2 tbsp tomato puree
1/4 tsp powdered black pepper
2 tsp cornflour
1/4 cup water ]mixed together

Recipe:-

• Heat oil. Add onions, garlic and spices. Cook for 5 minutes.
• stir in all the boiled vegetables, corn and stock.
• simmer till vegetables are bite-like.
• Add the cornflour solution, simmer for 5 minute,.
• garnish with coriander leaves and serve.

Malai Kofta

Recipe for Malai Kofta

deep fired potato and cheese balls dipped in light gravy..this is wonderful recipe....

Ingredients:-

For the Kofta:

4-6 potatoes
1 cup crumbled paneer,
2 tblspn thick malai
4-5 cashewnuts chopped
2-3 finely chopped green chillies
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
2 tblspn all purpose flour (for binding)
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas


For the gravy:-
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,(boiled and pureed )
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
2 tsp poppy seeds
1/2 tsp sugar
1 tbsp cashew nuts
milk as needed
salt to taste

Recipe for kofta :-

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta .
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.

Recipe for gravy :-

• Blend together the onions, ginger, garlic,coriander,red chili,cumin and garam masala powder and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• grind cashew nuts and poppy seeds together into a fine paste.
• add this paste to onion gravy and fry for some time.
• Add the boiled and pureed tomatoes and salt.
• add milk to the gravy and let it boil for some time.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.

Note:-

Kofta should be put in just before eating the dish or else they will turn soggy.

Tofu Pakora

Tofu Recipe

Ingredients:-

150 gm tofu
1 cup gram flour
2 tbsp curd
red chilli powder - to taste
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp garam masala
salt- to taste
refined oil

Recipe:-

• Cut tofu into cubes or rectangular pieces as desired. Apply a little salt on tofu pieces and keep aside for 15 minutes.
• Mix gram flour, curd, red chilli powder, ginger paste, garlic paste, garam masala, salt and water to make a thick batter.
• Dip the tofu pieces in the batter and deep fry in hot oil.
• Serve hot with tomato ketchup

Chilli Sauce for Momos

Recipe for chilli sauce

Ingredients:-

100 gm garlic-peeled
25 gm dried whole red chillies-cut up and soaked in some vinegar
1/4 cup oil
salt to taste

Recipe:-

• Grind all the ingredients together to a smooth paste.
• serve with Momos.

Vegetable Momo

Vegetable Momos

This is one of my favorite recipes.Try this you will also love it.

Ingredients:-For dough:

2 cups maida
1/2 tsp salt
1/2 tsp baking powder

For filling:

1 cup carrots ( grated)
1 cup cabbage (grated)
1 tbsp oil
1/2 cup onion (finely chopped)
1 tsp garlic ( chopped )
1 tsp Soya sauce
1/4 tsp vinegar

Recipe:-

• Mix the maida, salt and baking powder and knead to a stiff dough with water.
• Heat oil and add the onion and garlic.
• Saute over high heat and add the carrot and cabbage. Turn around over high heat till glossy.
• Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
• Roll the dough thin (translucent) and cut into 4"-5" rounds.
• Take a round, wet edges and place some filling in the center. Bring edges together to cover the filling.
• Twist to seal and fill the rest in the same way.
• Steam for about 10 minutes and serve with Soya sauce and chilli sauce.

Achari Paneer

Achari Paneer Recipe

Ingredients:-

1 kg cubed paneer
200 ml oil
8 tsp fennel seeds
4 tsp black mustard seeds
2 tsp fenugreek seeds
4 tsp cumin seeds
8 ground onions
16 chopped green chillies
4 tsp turmeric
6 tsp ginger paste
400 ml whipped curd
6 tsp dry mango powder
4 tsp kashmiri mirch
4 tsp sugar

Recipe:-

• Heat the oil and fry the fennel, fenugreek and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.
• Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.
• Add paneer with about 150 ml water. Allow it to heat through.
• Garnish and serve hot with chapati or parantha