KATA MASLAR MURGI

Kata masla murgi

Ingredients:

  1. Chicken – ½ kg
  2. Coriander seeds – 2 tb
  3. Mustard oil
  4. Dry red chilli – 2 no.
  5. Turmeric powder – ½ tb
  6. Salt

Procedure:

Wrap a cloth with coriander seeds (2 tb) and make a potli.

Heat mustard oil in a pan. Add dry red chilli (2 no.), chicken pieces (1/2 kg) and salt. Fry for 2 minutes.

Next add chopped onion (1 no.), chopped garlic (6 cloves) and chopped ginger (1”). Cover and cook for 5 minutes.

Add turmeric powder and cover and cook. Add the potli and water (1/2 cup).

Boil for 5 minutes. Remove the potli and serve hot with rice.

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STEAMED TILAPIA

 

Ingredients:

  1. Tilapia – 1 no.
  2. Tomato – 1 no.
  3. Onion – 1 no.
  4. Black pepper powder – 1 tb
  5. Soya sauce – ½ tb
  6. Fish sauce – ½ tb
  7. Salt

Procedure:

1. Season whole tilapia with salt. Wrap in foil with sliced tomato (1), sliced onion (1), onion leaf (10 leaves), green chilli (2), ginger julienned (1”) and chopped garlic (4). Add MSG (1/4 tb), black pepper powder (1 tb), soya sauce (1/2 tb), fish sauce (1/2 tb).

  1. Steam for 15 minutes depending on the size of the fish.
  2. Serve hot with sides like mashed potato French fries.

Tawa Fish Fry

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Ingredients:

  1. Dry red chilli – 4 no.
  2. Coriander seeds – 2 tb
  3. Peppercorn – 1 tb
  4. Fenugreek seeds – ¼ tb
  5. Turmeric powder – ½ tb
  6. Garlic – 5 no.
  7. Seer / King fish – 2 pc.
  8. Chopped garlic – 1 tb

Procedure:

  1. Dry roast the dry red chilli (4) with coriander seeds (2 tb), peppercorn (1 tb), fenugreek seeds (1/4 tb) and turmeric powder (1/2 tb), garlic (5).
  2. Marinate the fish (2 pc) with salt and turmeric powder (1/2 tb).
  3. Heat Kadai and add oil (2 tb).
  4. Add chopped garlic (1 tb) and fry the fish with sprinkling water on both sides and serve as a starter.

Aloo gobhi ki Sabzi

aloo-fulgobhi

Ingredients:
  1. Cauliflower – 1 floret
  2. Potato – 2 no.
  3. Grated ginger – 1 tb
  4. Tomato – 1 no.
  5. Cumin powder – 1/2 tb
  6. Coriander powder – ½ tb
  7. Salt
  8. Turmeric powder – ½ tb
Procedure:
  1. Cut the cauliflower in florets and wash properly.
  2. Heat a kadai. Add mustard oil (2 t).
  3. Fry the Cauliflower florets (1) for 5 minutes.
  4. Add the grated ginger (1 tb).
  5. Fry for 2 minutes. Next add the cubed potato (2) and Turmeric powder (½ tb). Fry for 5 minutes.
  6. Now add the Tomato (1) and fry for 5 more minutes.
  7. Now add cumin powder (1/2 tb) and coriander powder (1/2 tb) and fry till the Cauliflower is soft.
  8. Add some water and pressure cook for two whistle. Serve hot with chapatti.

Kundru ki sabzi

Kundru ki sabzi

Ingredients:

  1. Kundru – 300 gm
  2. Sliced onion – 1 no.
  3. Grated ginger – 1 tb
  4. Tomato – 1 no.
  5. Cumin powder – 1/2 tb
  6. Coriander powder – ½ tb
  7. Salt
  8. Turmeric powder – ½ tb

Procedure:

  1. Heat a kadai. Add mustard oil (2 t).
  2. Add sliced onion (1) and grated ginger (1 tb).
  3. Fry for 2 minutes. Next add the kundru (300 gm) and Turmeric powder (½ tb). Fry for 5 minutes.
  4. Now add the Tomato (1) and fry for 5 more minutes.
  5. Next add cumin powder (1/2 tb) and coriander powder (1/2 tb) and fry till the kundru is soft.
  6. Add some water and pressure cook for two whistle. Serve hot with chapatti

Puti Macher Jhal

 

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Ingredients:

  1. Puti mach – 6 pc
  2. Bay leaf – 1 no.
  3. Sliced onion – 1 no.
  4. Turmeric powder – ½ tb
  5. Chilli powder – 1 tb
  6. Green chillies – 2 no.
  7. Bhaja masla – ½ tb
  8. Mustard oil – 2 + 1/2 tb
  9. Salt

Procedure:

  1. Heat kadai. Add mustard oil (2 tb)
  2. Next add bay leaf (1) and sliced onion (1) and fry for 2 minutes
  3. Now add salt, turmeric powder (1/2 tb), chilli powder (1 tb), green chillies (2) and fry for 5 minutes
  4. Next add the fish (6 pc) and fry for 5 minutes
  5. Add half cup water and cook till water dries up
  6. Add Bhaja masala (1/2 tb) and mustard oil (1/2 tb) before serving.

ACHARI MUTTON CHOP

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Ingredients:

  1. Mutton chops – 6 pc with 2 bone thickness
  2. Ginger paste – 1 tb
  3. Garlic paste – 1 tb
  4. Mustard oil – 2½ tb
  5. Panch phoron – ½ tb
  6. Cinnamon – ½”
  7. Cardamom – 4
  8. Cloves – 3
  9. Black pepper – 4
  10. Tej patta – 1
  11. Grated onion – 2 tb
  12. Red chilli paste – 1 tb
  13. Garam masala – ¼ tb
  14. Salt

Procedure:

 

  1. Marinate the mutton chop (6 pc) for atleast 6 hour with ginger paste (1/2 tb), garlic paste (1/2 tb), mustard oil (1/2 tb) and salt.
  2. Heat a cooker and add mustard oil (2 tb).
  3. Add panch phoron (1/2 tb), cinnamon (1/2”), Cardamom (3), Cloves (3), black pepper (4) and tej patta (1)
  4. Add grated onion (2 tb) and add salt.
  5. Fry for 2 minutes and then add ginger paste (1/2 tb) and garlic paste (1/2 tb).
  6. Fry for 2 minutes and then add the marinated chops.
  7. Fry for 10 minutes and then add red chilli paste (1 tb).
  8. Keep stirring continuously else the masala will get burnt.
  9. Fry for 5 minutes and add garam masala (1/4 tb).
  10. Add ½ cup of water.
  11. Close the lid and whistle as per your cooker instruction. I prefer mine chops to be soft so I preferred 4 whistle.
  12. Cool the chop and open the lid. If still some water left out on the chops cook on high flame until the water dries up.
  13. Serve hot with onion rings and lemon wedges.

PYAJ KALIR CHORCHORI

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Ingredients:

  1. Mustard Oil – 2 tb
  2. Panch phoron – 1 tb
  3. Potato – 2 pc
  4. Tomato – 1
  5. Tumeric powder – 1 tb
  6. Spring onion – 300 gm
  7. Sugar
  8. Salt

Procedure:

  1. Heat up the kadai and add mustard oil (2 tb)
  2. Add panch phoron (1 tb) and potato (2). Fry for 8 minutes and add tomato (1)
  3. Fry for 10 minutes and add turmeric powder (1 tb) and sugar
  4. Add salt and pyaj kali (300 gm). Fry for 10 minutes.
  5. Serve with the mustard oil.

TANGRA MACHER JHOL PYAJ KALI DIYE

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Ingredients:

  1. Mustard Oil – 2 tb
  2. Tangra fish – 4 pc
  3. Potato – 1 pc
  4. Green Chillies – 2 pc
  5. Turmeric powder – t tb
  6. Red chilli powder – 1 tb
  7. Spring onion – ½ cup
  8. Salt
  9. Sugar

Procedure:

  1. Marinate the fish with turmeric and salt.
  2. Fry the fish in the mustard oil.
  3. In the same mustard oil add cumin (1 tb) and onion paste (1 tb) and fry for some time.
  4. Add potato (1) and green chillies (2). Fry for 5 minutes.
  5. Add turmeric powder (1 tb) and red chilli powder (1 tb).
  6. Fry for 2 minutes. Add salt and sugar.
  7. Add the Pyaj kali (1/2 cup) and fry for few minutes.
  8. Add water (2 cups) and boil for 5 minutes.
  9. Add fried fish pieces and boil for 10 minutes.

SPRING ONION SOUP

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Ingredients:

  1. Oil – 2 tb
  2. Spring onion – ½ bunch
  3. Garlic – 2 cloves
  4. Potato – 1 no.
  5. Green Peas – ¼ cup
  6. Cream – 4 tb
  7. Cheese – 1 tb
  8. Lemon Zest – ½ tb
  9. Olive oil – ½ tb

Procedure:

  1. Put oil (2tb) in kadai.
  2. Add the spring onion (half bunch) and garlic (2 cloves). Fry for some time.
  3. Add the diced potato (1) and fry for 5 minutes.
  4. Add the peas (1/4 cup) and fry for 2 minutes.
  5. Add water (4 cups) and boil for 5 minutes with salt.
  6. Let the mixture cool and blend with cream (4 tb).
  7. Serve with cheese (1 tb) and lemon zest (1/2 tb) and olive oil (1/2 tb).