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 .

Kadai Vegetable Rrecipe

Preparation Time -   20 minutes 
Total Preparation Time - 20 minutes  
Cooking Time -   30    minutes 
Course -  Vegetables  
Cuisine -  North Indian / Punjabi   
Serve -  3  
Author - Paramita's Kitchen   

Ingredients :

1. Green Beans - 100 gm  ( Cut into small in size )
2. Carrot - 3 ( Cut into medium cubes in size )
3. Cauliflower - 1
4. Green Capsicum - 1  ( Cut into medium )
5. Garlic paste - 2 table spoon
6. Ginger paste - 1 table spoon
7. Kashmiri dry red chili powder - 1 table spoon
8. Cumin powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Tomato - 1 ( cut into very finely chopped )
11. Tomato ketchup - 3 table spoon
12. Tomato puree - 2 table spoon
13. Onion - 2 ( Cut into thin slices )
14. Salt to taste
15. Turmeric powder - 1 small tea spoon
16. Butter - 1 table spoon
17. Sugar - 1 tea spoon
18. Fresh coriander leaves  finely chopped  -  2 table spoon
19. Oil as required
20. Gram masala powder - 1 small tea spoon
21. Green Peas - 2 table spoon
22. Fresh Cream - 2 table spoon 

Methods :

1. Wash  and clean the vegetables under running water .

2.  Add oil in a wok . When oil is hot . Now add capsicum cubes and fry till few seconds . Take out the capsicum from wok . Keep a side .

3. Now add onion  slices  into the hot oil   . Fry the onion  until golden brown in color .

4. Next add  all vegetables  one after one  green beans , carrot , cauliflower , green peas and finely chopped tomatoes  and mix well .

5. Now also add salt to taste and mix well . Cover the wok and close the lid . Cook till 10 minutes on medium flame .

6. After 10 minutes , once vegetables are done  and softened . Now also add turmeric powder into the vegetables . Saute and mix well . Saute till raw smell goes off from vegetables .

7. Next add  sugar into the vegetables and mix well .

8. Add  ginger and garlic paste  and saute till few seconds . Saute until raw smell goes off from vegetables .

9. Next also  add  cumin powder , kashmiri dry red chili powder , coriander powder , tomato ketchup ,  tomato puree , Finely chopped coriander leaves ,  and gram masala powder   . Saute till oil starts to separates from the sides of pan .

10.  Pour  1  cup of water and fried capsicum  and mix well .

11. Cover and close the lid . Cook for 10 minutes on  high flame .

12. Open the cover of wok .  Stir  again . 

13. Meanwhile , water is evaporated from vegetables . Curry is done .

14. Now add butter and fresh cream . Cook for few seconds .

15. Switch off the flame .

16. Transfer to a serving bowl .

17. Serve hot with Indian breads .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .