Achari Paneer

Ingredients

1. Paneer / Cottage cheese = 300 gm ( Cut into small pieces )
2. Ripe Tomato = 1 ( cut into pieces )
3. Turmeric Powder as required
4. Salt to taste
5. Panch phoron as required
6. Onion = 2 Peeled ( Cut into chopped )
7. Ginger paste = 2 table spoon
8. Kashmiri dry red chili paste - 1 table spoon
9. Dry mango powder - 1 tea spoon
10.  yogurt  or  curd - 1/2 cup
11. Bay Leaf - 2 pieces
12. Cumin seeds  paste - 1 table spoon
13. Coriander seeds  paste - 1 table spoon

Methods :

1. Take a pan and once pan is hot . Now add panch phoron , dry whole chili and whole cumin seeds and fry till golden and nice aroma come from whole spices .

2. Next , grind it whole spices  and keep a side .

3. In a pan and add oil . Once oil is hot . Now  add  paneer  or cottage  cheese  and  fry till few  seconds . Once  is  done . Take  out  from hot oil  and  keep  a side . Temper  with panch phoron and fry till few seconds .  Now add  finely  chopped onion  and fry till golden .

4. Next add  finely chopped tomato and  salt and fry till tomatoes are  soft .

5. Next add turmeric powder and fry till raw smell goes off turmeric powder .

6. Next add ginger paste , cumin paste , coriander paste , yogurt  or  curd ,  dry red chili paste and add few drops of water . Saute till oil is  separate   from  side  of pan .

7. Next  dry mango powder and mix .

8. Add fried paneer into the masala and mix well . Add water into the paneer . Cover it .

9.  Once gravy is done and thicken . Water is evaporated .  Now add lemon juice  and mix .

10. Pour the curry into the serving bowl .

11. Serve hot with rice or paratha .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Gulab Jamun

Preparation Time -   3  hours 
Total Preparation Time -   3 hours  30  minutes  
Cooking Time -   30   minutes 
Course -     Veg 
Cuisine - Indian 
Serve -   7 
Author - Paramita's Kitchen   


Ingredients :

1. Maida /  Plain  flour  / All Purpose flour - 3 table spoon
2. Chana / Chena - 1 cup
3. Khoya - 2 table spoon
4. Sugar - 1 kg
5. Cardamom Powder - 1 tea spoon
6. Rose Syrup - 1 tea spoon
7. Ghee  ( clarified  butter )  / Oil  As Required (  I have used in this recipe Saffola  )
8. Warm milk - 3 table spoon
9. Water as required

Methods :

1. Pour enough water , sugar , slit cardamom into a wok . Bring to a boil on high heat stirring till sugar is dissolved . Reduce heat to medium on high  and boil for about 15 - 20 minutes . Once sugar syrup is ready . Now add  rose water in ready sugar syrup and mix well .

2. In  a  plate , add khoya . Knead  and  mash  the khoya with  the  heels  of  hand .  Knead  for  15 - 20 minutes . Keep a side .

3. Knead paneer or chana  for 10 minutes . Once paneer is soft . Now stop the  knead . Keep a side .

4. Mix  together ,  koya , paneer , warm milk ,  cardamom  powder ,  all purpose flour . Knead for 15 - 20 minutes .  Once dough is soft .  Now  your gulab jamun dough  is  ready  .

5. Divide dough into 20   portion . Make  a  crack - free  ball from dough .  Roll between palms to make a smooth  and  crack - free ball . Make remaining ball in the same way .

6. Pour enough oil  or  ghee  in a wok . Heat oil in wok on high flame for about 5 minutes .

7. Once oil is completely hot . Next drops 5 balls one after one . Fry till   dark golden in color on low flame .  Remove and drain excess oil . Fry remaining balls in the same way .

8. Put  gulab jamuns in warm syrup . Keep a side gulab jamuns in syrup for at least 2 hours . Soak the Gulab Jamun for about 2 - 3 hours .

9. Serve hot or cold .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Alu Phul Kopi Diye Dimer Jhol / Aloo Phulkopi Diye Dimer Jhol / Egg With Potato And Cauliflower Curry

Preparation Time -   2 hours 
Total Preparation Time -  2 hours  20  minutes  
Cooking Time -   20   minutes 
Course -    Non - Veg 
Cuisine - Indian 
Serve -   3   
Author - Paramita's Kitchen   




Ingredients :

1. Boiled  Eggs  - 3
2. Kashmiri dry red chili Powder - 1 table spoon
3. Dry red chili powder - 1 tea spoon
4. Cumin Powder - 1 table spoon
5. Coriander powder - 1 tea spoon
6. Bay leaf - 2
7. Gram Masala powder - 1 tea spoon
8. Potato - 1  ( Peel  the skin  of the potato . Cut into medium in cube )
9. Cauliflower - 1
10. Whole cumin seeds - a pinch
11. Ripe tomato - 1
12. Mustard oil as required
13. Turmeric powder as required
14. Salt to taste
15. Ginger paste - 2 table spoon 

Methods :

1. Remove the  shells of  the  egg . Keep a side .

2. Marinate the eggs with turmeric powder . Rub  on  the egg  . Keep  a side .

3. Heat  oil in a pan . Once oil is hot . Now add one after one  egg into hot oil . Fry till golden in color .  Remove from hot oil . Keep a side .

4.  In the same oil , add potato cubes and fry until golden in color . Take out from hot oil to fried potatoes . Keep a side .

5.  Temper with bay leaf and a  pinch  of cumin seeds . Once spices starts to splutter .

6. Next add  Cauliflower pieces one after one and mix well .

7. Now add salt to taste and ripe tomatoes . Mix well . Cover of the pan .  Cook for 10 - 15 minutes on medium flame .

8. After 10 minutes , once cauliflower are tender and soft .

9. Now add turmeric powder  and mix well . Saute till raw smell goes off from cauliflower .

10 . Take a small bowl . In the small bowl add  dry red chili powder , kashmiri dry red chili powder , ginger paste , cumin powder and coriander powder . Pour  few drops of water into spices mixture . Make a paste from spices mixture . Keep a side .

11. Pour  spices mixture into a pan . Mix well .

12. Add gram masala powder and mix well. Saute till  oil starts to separate from the sides of the pan .

13. Once oil starts to separates . Drops  fried eggs and fried potatoes and mix well .  Now pour  water and mix well . Cover of the pan .

14. Meanwhile , open the cover of the pan . Once gravy starts to thicken . Potatoes and cauliflower are soft . Your egg curry is ready to serve .

15. Now switch off the flame . Pour the egg curry into a serving bowl .

16. Serve hot with rice . 

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Bengali Style Fried Rice / Bengali Fried Rice

Preparation Time -   4  hours 
Total Preparation Time - 4 hours  30  minutes  
Cooking Time -   30   minutes 
Course -   Vegetables  
Cuisine - Bengali 
Serve -   3   
Author - Paramita's Kitchen   


Ingredients :

1.  Basmati Rice -  1 cup
2. Carrot - 2
3. Beans - 20
4. Green Peas - 3 table spoon
5. Cauliflower - 1 ( Cut into
6. Cashew nuts - 2 table spoon
7. Raisins - 2 table spoon
8. Ghee as required
9. White oil as required
10 Cardamom -  7 - 8
11. Bay Leaf - 2
12. Sugar  - 1 table spoon
13. Salt to taste
14. Cinnamon - 2 sticks
15. Cloves - 3
16. Water  as required 

Methods :

1. Wash  and  clean the vegetables under running water .

2. Peeled  the  carrot of  skin .  Remove the carrot  top of portion . Cut and remove the  carrot  end of portion . Cut into thin in pieces . Keep a sides .

3. Cut  and  remove  beans end of portion . Cut into 1/2 inches pieces .

4. Heat  oil in a pan . Once oil is hot . Now add carrot in a pan . Fry till light golden brown . Take out the fried carrot from hot oil .

5. Now add cauliflower one after one into hot  and mix well . Fry until golden brown in  color . Take out  cauliflower from hot oil . Keep a side .

6. Next add beans into hot . Fry till light brown in color . Take out from hot oil .

7. Now add raisins and cashew nuts . Mix well and fry till few minutes . Remove  from hot oil . Keep a sides .

8. Wash and clean the basmati rice under running  cold  water  thoroughly .

9. Strain and drain the water of basmati rice .

10. Now dry the basmati rice . Let the dry basmati rice  for about 2 - 3 hours . It will take 2 - 3 hours .

11. Heat ghee in a non stick handi . Once ghee starts to melt .

12. Now add bay leaf , cinnamon   , cardamom , and cloves  and fry till golden brown on low flame .

13. Next add  soak basmati rice , fried cashew , fried vegetables and fried raisins . Mix well .

14. Now also add salt to taste , sugar and mix well .

15. Pour 2 cups of hot water and mix well . Cover and close lid . Cook for 15 minutes on  medium flame .

16. Once water is evaporated  . Rice is completely cooked .

17. Now switch off the flame .

18. Serve hot .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Ilish Macher Matha Diye Pui Saager Chanchra Tarkari / Bengali Style Ilish Macher Matha Diye Pui Saag / Bengali Style Malabar Spinach Cooked With Hilsa Head

Preparation Time -   30  minutes 
Total Preparation Time - 30  minutes  
Cooking Time -   40     minutes 
Course -  Non -  Vegetables  
Cuisine - Bengali 
Serve -   4   
Author - Paramita's Kitchen   

Ingredients :

1. Potato -  2
2. Pumpkin - 300 gm
3. Malabar Spinach - 500 gm
4. Eggplant - 1
5. Ridge Gourd - 2
6. Pointed Gourd - 3 - 4
7. Hilsa  Fish  Head - 2
8. Ginger paste - 2 table spoon
9. Red chili powder - 1 tea spoon
10. Green chili paste - 1 table spoon
11. Cumin Powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Panch  Foron - 1/2 small tea spoon
14. Grated coconut - 1/2 cup
15. Sugar - 1 tea spoon
16. Oil As required
17. Salt to  taste
18. Turmeric powder as required 

Methods :

1. Wash and clean the fish  head  under  running water .

2. Marinate the fish  with turmeric powder and salt . Rub the fish head . Cover and marinate for about 30 minutes . Keep a side .

3. Cut and remove the malabar spinach of few portion  of   hard  steam  part   . Cut into small in pieces or  cut into finely  chopped  . Keep a side .

4. Wash and clean the potato . Remove the skin . Cut into thin slices .  Keep a side .

5. Wash and clean the eggplant . Remove the top of eggplant . Cut into medium slices in pieces . Keep a side .

6. Wash and clean the ridge gourd . Remove the hard skin . Cut into thin slices .

7. Wash and clean the pointed gourd . Remove the both of portion  of end . Cut into slices in pieces . Keep a side .

8. Wash and clean the pumpkin . Peel off the skin and cut into  medium  in cubes . Keep a sides .

9. Heat oil in a wok on medium flame .

10. Once oil is hot . Now add fish head one after one . Fry till in golden color .Once done . Take out the fried fish head from hot oil . Keep a side .

11. In the same oil . Now add panch phoron and stir for few seconds on high flame .

12. Next add  pumpkin , eggplant , potato , pointed gourd and salt .Mix well  . Cook till 2 minutes .  Next add turmeric powder and mix well . Saute till raw smell goes off from turmeric powder .

13. Meanwhile , in a bowl add ginger paste ,  red chili powder ,  green chili paste , cumin powder , few  drops of water  and coriander powder . Mix and combine well .  Make  a spices or masala  mixture . Keep a side .

14. Pour the spices mixture into vegetables . Mix well . Saute till oil starts to separate from the sides of the wok .

15. Next also add  chopped  malabar spinach , sugar   and  grated coconut   into  spices  and mix well . Cover the wok . 

14.  Let the vegetables cook for  20  minutes till the vegetables are soften and cooked  on high flame .

15. Meanwhile , open the cover and vegetables are done .

16. Once  water is evaporated .

17. Meanwhile add fried  fish head into the wok  . Mix well .

18. Cook for another 5 minutes in low flame .

19. Switch off the flame .

20. Your curry is ready to serve .

21. Transfer the curry into a serving bowl .

22. Serve hot with steamed rice .

 
Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Cabbage Thoran / Kerala Style Cabbage Thoran / Kerala Style Stir Fry Cabbage With Coconut

Preparation Time -   10  minutes 
Total Preparation Time - 10 minutes  
Cooking Time -   20     minutes 
Course -  Vegetables  
Cuisine -Kerala 
Serve -  3  
Author - Paramita's Kitchen   

Ingredients :

1. Cabbage - 1 ( finely Chopped )
2. Onion - 2 ( Peel off the skin and cut into thin slices )
3. Salt to taste
4. Turmeric powder  - a pinch or 1/4 tea spoon 
5. Coconut oil as  required
6.  Grated coconut - 1 cup
7. Dry red chili - 1
8. Mustard seeds - 1 tea spoon
9. Curry Leaves  - a handful
10. Dry red chili powder - 1/4 tea spoon 

Methods :

1. Heat  oil  in a pan  on  high  flame .

2. Once oil  is hot . Add whole red chili and mustard seeds . Once spices start to splutter and crackle .

3. Also add  thin slices onion and   curry leaves . Fry till golden brown in color .

4. Next add finely chopped cabbage and salt . Mix well . Cook for 10 minutes on low flame . Cover the pan .

5. After 10 minutes , open the cover of pan. Once cabbage is soften and  cooked  . But  not  mushy .

6.  Now add  turmeric power and mix well . Saute till  raw smell goes off .

7. Next add 1/4 tea spoon of  red chili powder and 1/2 cup of  grated coconut  and mix well .  Simmer  for  5 minutes on  low  flame .

8. Once  cabbage  is  done .

9. Now switch off the flame .

10. Transfer cabbage thoran into a bowl .

11. Sprinkle grated coconut  the top of cabbage thoran .

12. Serve hot .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Assamese Masor Tenga Recipe / Assamese Sour Fish Curry / Assamese Style Sour Fish Curry Recipe / Masor Tenga Recipe

Preparation Time -   10 minutes 
Total Preparation Time - 40  minutes  
Cooking Time -   30    minutes 
Course -  Non - Veg   
Cuisine  - Assamese  
Serve -   4 
Author - Paramita's Kitchen
   
Ingredients :

1. Rohu Fish - 6 steaks
2. Salt to  taste
3. Bay leaf
4. Ripe tomatoes - 2 ( cut into very finely chopped )
5. Turmeric powder as required
6. Kashmiri dry red chili powder - 1 table spoon
7. Panch phoron - 1 small tea spoon
8. lemon juice - 2 table spoon

Methods :

1. Wash and clean the fish with water . Keep a side .

2. Marinate the fish  with salt and turmeric powder .

3. Heat  oil  in a pan . Once oil is hot .

4. When the oil is smokey , now add one by one fish steaks . Fry till golden in color . Remove the fish from pan . Keep a side .

5. Now add panch phoron into the hot oil and fry till few seconds .

6. Next add finely chopped tomatoes into the hot oil . Saute till few minutes on medium flame . Once tomatoes are mushy  and soft .

7. Now also add  remaining salt , turmeric powder , kashmiri dry red chili powder and mix well .

8. Once the oil starts leaving the sides of  pan . Now pour  water into the pan and mix well .

9. Once water bring to a boil , now drops  fried fish one after one  and mix well . Cook  for about 15 minutes on medium flame .  Cover and close the lid .

10.  Once gravy is thicken consistency .

11. Now add lemon juice and mix well .

12. Switch off the flame .

13. Pour the fish curry into a serving bowl .

14. Serve hot with steamed rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .