Dum Aloo / Aloo Dum / Potato Curry

Ingredients :

1. Baby Potato - 250 gm

2. Green Capsicums  - 1 pieces ( finely chopped )

3. Green Peas - 1/2 small bowl

4. Tomato 1 finely chopped

5. Ginger paste - 1 1/2 table spoon

6. Garlic paste - 2 table spoon

7. Dry red chili paste - 1 1/2 table spoon

8. Kashmiri dry red chili paste - 1 1/2 table  spoon

9. Cumin paste - 1 1/2 table spoon

10. Coriander paste - 1 1/2 table spoon

11. Onion 2 pieces - finely chopped

12. Garam Masala powder - 1 tea spoon

13. Whole Cumin Seeds - 1/2 tea spoon

14. Bay Leaf - 2 pieces

15. Coriander leaves  - 4 table spoon finely chopped

16. Oil as required

17. Salt To taste

18. Sugar - 1 table spoon

19. Turmeric Powder - 1/2 tea spoon

Method :

1. Step - 1 , Baby potato rinse , cleaned and wash . Drain out water . Then take a pressure cooker . Now add 250 gm baby potato  and add water . Cover and close the lid  and pressure cook for 1 - 2 whistle or till the potato is cooked tender . Switch off flame . After 15 minutes open cover drain out water  completely . Now wash cold water .  drain out water .

2.  Step - 2 , 80 %  boiled potatoes peeled  them  and wash . Keep aside .

3. Step - 3 , Take a wok . Then add oil in a wok . Heat for oil 2 minutes . When oil hot and when it start smoking  add 2 pieces bay leaf and 1/2 tea spoon whole  cumin seeds  and stir for a few few second . When cumin seeds begin cracking ,  add finely chopped onion  and finely chopped green capsicum stir fry for about 5 minutes till color golden brown . Now add  salt to taste . Mix well . Then add boiled baby potatoes saute for 2 - 3 minutes . Now add Turmeric powder 1/2 tea spoon and sugar  1 table spoon . Mix it very well . Saute for 2 - 3 minutes .  Then add Garlic Paste 2 table spoon , Ginger paste 1 1/2 table spoon , Kashmiri dry red chili paste 1 1/2 table spoon , Cumin paste 1 1/2 table spoon , Coriander paste 1 1/2 table spoon , dry red chili paste 1 1/2 table spoon , add Green Peas 1 / 2  small bowl , add finely chopped tomato saute for all spices  till oil separates . Then add finely chopped coriander leaves  4 table spoon  and add gram masala powder  1 tea spoon . Mix it very well . Then add 2 cup water . Mix well . Cover . Cook till potato , green peas ,  and capsicum  are tender . ( about 20 minutes ) . Simmer for 20 minutes .

4. Step - 4 , After 20 minutes , open  the  cover and thicken gravy  is done . Switch off flame . Transfer to a serving plate .

5. Serve with paratha , puris  or steamed rice .

   

Orange Kheer

Ingredients :

1. Orange - 2 Pieces Or 2 Cup ( orange segments )
      ( Juicy Sweet Orange , Peeled Segmented And The Thin White Outer Skin Remove )

2. Sugar - 1/2 cup ( adjust sugar to your taste )

3. Cow's Milk - 1 liter

4. Condensed Milk - 2 Table spoon  ( optional )

5. Cardamom Powder - 1/3  tea spoon ( Optional )

Method :

1. Step - 1 , Take a wok . Then add 1 liter cows milk . Bring milk to boil in wok on low heat . Continuous stirring . Then add sugar 1/2 cup , condensed milk 2 table spoon , cardamom powder 1/3 tea spoon . Mix it very well . Continuous stirring . Now continue this process till milk is reduce to about 3 small cup . Switch Off flame .

2. Step - 2 , Now milk   cool to room temperature at least 2 hours Or  Refrigerate at least  1 - 2 hours .

3. Step - 3 , After 2 hours , Once milk  cooled , Now add the orange segments . Mix It Very Well . Transfer to a serving bowl .

4. Serve  chilled .

Tangra Macher Alu Diye Tel Jhal / Tangra Fish Potato With Spicy Gravy

                 ( Photography  By : Paramita Bhattacharya )

                      ( Photography By : Paramita Bhattacharya )

                    ( Photography by : Paramita Bhattacharya )

                ( Photography By : Paramita Bhattacharya )

                 ( Photography By : Paramita Bhattacharya )

Ingredients : 

1. Tangra Fish - 250 gm

2. Potato -  Peeled  and cut into medium size

3. Coriander paste - 1 table spoon

4. Garlic paste - 2 tea spoon

5. Onion 1 pieces finely slice

6. Kashmiri dry red chili paste - 1 table spoon

7. Dry red chili paste - 1 table spoon

8. Ginger  paste - 1 table spoon

9. Tomato 1 big size  ( finely chopped )

10 .  Garam Masala powder - 1/2 tea spoon

11. Mustard oil as required

12.  Bay Leaf - 2 pieces

13. Whole Cumin Seeds - 1/3 tea spoon

14.  Salt To taste

15. Turmeric Powder as required

16. Cumin Paste - 1 table spoon

                     ( Photography By : Paramita Bhattacharya )

             ( Photography By : Paramita Bhattacharya )

                                 Photography By : Paramita Bhattacharya

Methods : 

1. Step - 1 , Tangra Fish Cleaned  and wash . Drain out  all the  water  and then  mix it  with  1/2 tea spoon  salt and  1/2 tea spoon turmeric powder . Rub all over  fish and marinate  . Keep aside  for about 30 minutes .

2. Step - 2 , Now add oil in a wok . When oil heated  or when it start  smoking add potato  pieces . Fry on both sides  till light golden . Keep aside .

3. Step - 3 , Now remaining oil , when oil heated  put the fishes into  wok and fry them . After one side  is done , flip them and fry other side . ( please do not over fry ) . Keep aside .

4. Step - 4 , Now add oil in a wok , heat for oil 2 - 3 minutes . When oil heated , now add 2 pieces bay leaf  and  whole cumin seeds  1/3 tea spoon  and stir for few seconds . When cumin seeds begin crackling , add finely slice  onion . Stir fry for  about  4 - 5 minutes till color darkens slightly . Now add turmeric powder  1/2 tea spoon and salt to taste . Saute for few seconds . Now add cumin paste  1 table spoon ,  coriander paste 1 table spoon , Kashmiri dry red chili paste 1 table spoon , dry red chili paste 1 table spoon , ginger paste  1 table spoon , garlic paste 2 tea spoon ,1 table spoon water and  add finely chopped tomato  saute for all spieces till oil separates . Then add fried potato  and fried tangra fish  mix well . Now add 2 cup water . Cover and close the lid . Cook till potato and tangra fish are tender . ( about 10 minutes ) .

5. Step - 5 , After 10 minutes , open  the cover  and gravy is done . Switch off flame . Then add gram Masala powder 1/2 tea spoon . Mix well . Transfer to a serving plate .

6. Serve hot with steamed rice .

Boondi Gulab Jamun With Rabri Recipe

For The Gulab Jamun

Ingredients :

1. Sooji / Rava / Semolina - 1 table spoon

2. All Purpose Flour - 2 table spoon

3. Chenna / paneer / chana / fresh curd cheese - 200 gm

4. Sugar - 1 cup

5. Water - 1 cup

6.  White oil Or Ghee ( clarified butter ) - 1 cup

7. Cardamom powder - 1/2 tea spoon


Making The Boondi  Gulab Jamun :


Method :

1. Step - 1 , Take a plate . Then add chenna / paneer / chana / fresh curd cheese . Knead  paneer / chenna / chana / fresh curd cheese for 10 - 15 minutes . Then add Sooji / rava / semolina , cardamom powder 1/2 tea spoon ,  all purpose flour . Mix well .Mix Paneer / chenna / chana / fresh curd cheese , sooji / rava / semolina 1 table spoon , and all purpose flour 2 table spoon . Knead for all ingredients 15 minutes . Knead it to soft smooth dough .

2. Step - 2 , The divide dough into 20 small portion . Now roll between palms to a make a smooth , Crack - free ball . Make remaining balls in the same way .

3. Step - 3 ,  Take a wok . Then add 1 cup white oil or ghee ( clarified butter ) . When it start smoking , Reduce heat to low . Add  3 balls one after the other . Now fry till dark golden brown . Remove and drain . Switch off flame .

4. Step - 4,   ( To Make Sugar  Syrup ) . Take a wok . Put water 1 cup , and sugar 1 cup . Bring to boil on high heat  stirring till sugar is dissolved .  Medium heat and boil for about  10 - 15 minutes .

5. Step - 5 , Now put 20 pieces small gulab jamuns in warm sugar syrup . Fry remaining balls in the same way except do not increase or reduce heat  . Keep aside small gulab jamuns in syrup for at least 20 hour .

For The  Rabri :

Ingredients :

1. Cow's Milk - 1 1/2 liter

2. Sugar - 1/2 cup

3. Slit crushed cardamom - 1 pieces

Making The Rabri :

Method :

1. Step - 1 , Take a wok . Then add 1 1/2 liter cow's milk . Bring milk to boil in wok on medium heat . Stirring occasionally . As a layer of cream forms on top , move layer to the edges , slightly pushing  it up the sides  of wok  and leaving it to set . Now continue this process till milk is reduce to about 2 small cup . Now add sugar 1/2 cup . Stir till sugar is dissolved .

2. Step - 2 , After 30 minutes . Then rabri transfer to a serving bowl  and add boondi  gulab jamun  or small size gulab jamun pieces .

3 . Serve at room temperature .

Aloo Phul Gobi Ki Sabji / Alu - Phulkopir Tarkari / Ptato Cauliflower Curry

Ingredients :

1. Potato -  2 large  and peeled ( Cut into medium Size )

2. Cauliflower - 1 medium size  ( cut into medium size )

3. Mustard Oil as required or Any oil

4. Salt To taste

5. Turmeric powder - 1/2 tea spoon

6. Sugar - 1/2 tea spoon

7 . Kashmiri dry red chili paste - 1 table spoon

8. Dry red chili paste -1 table spoon

9. Cumin ( jeera ) paste - 1 table spoon

10 . Coriander ( dhania ) paste - 1 table spoon

11. Ginger ( adrak ) paste - 1 table spoon

12. Tomato 1 medium size finely chopped

13. Bay Leaf ( tej Patta ) - 2 pieces

14. Whole Cumin Seeds - 1/2 tea spoon

15. Crushed And slit cardamom - 1 pieces

16. Garam masala powder - 1 tea spoon

17. Ghee ( clarified butter ) - 1 table spoon

Method :

1. Step - 1 , Peel the potato . Cut into medium size cube pieces . Cut the cauliflower .  Potato and cauliflower Pieces wash and cleaned  .

2. Step - 2 , Take a wok . Then add oil in a wok . Heat for oil 2 - 3 minutes . When it start to  smoking and add   the  potato into the hot oil . Fry till  become  light golden brown . Take  out the hot oil . Keep it aside  and cover . Then add cauliflower fry till golden brown . Take  out   hot oil from hot oil  . Keep aside .

3. Step - 3 , Then add oil few drops of oil  , when it is  start  to smoking , add 2 pieces bay leaf , crushed and slit 1 pieces cardamom and add 1/2 tea spoon  whole cumin seeds and stir for few seconds .

4. Step - 4 , Then add fried potato and fried cauliflower . Mix well . Then add salt to taste , turmeric powder 1/2 tea spoon ,  and sugar 1/2 tea spoon . Mix well . Saute for few seconds and raw smell goes off  from the vegetables  . Medium Heat . Then add ginger paste 1 table spoon , cumin paste  1 table spoon , coriander paste 1 table spoon , kashmiri dry red chili paste  1 table spoon , dry red chili paste 1 table spoon . Mix well . Saute for all spices till becomes  separates  oil from  the  masala . Stirring occasionally . Then add 2 cup water . Mix it  very  well . Cover the wok with a lid and allow it to cook for 10 - 15 minutes till the cauliflower and potato is cook  and tender . Medim   Heat .  Cook till potato  and cauliflower are boiled and  tender .

5.  Step 5 , After 15 minutes , open the  cover and gravy is done . Now add 1 table spoon garam masala powder . Mix well . Switch off  the  flame . Now add 1 table spoon Ghee ( clarified butter ) Mix well . Transfer to  a serving bowl .

6. Serve hot with steamed rice , roti , paratha or chapati .

Gobi Ka Paratha / Stuffed Cauliflower Bread

For  The  Filling :

1. Cauliflower  grate - 1 cup

2. Finely Chopped Coriander Leaves - 1 table spoon

3. Dry red chili powder - 1/2 tea spoon

4. Coriander powder - 1/2 tea spoon

5. Salt to taste

6. Turmeric Powder - 1/3 tea spoon

7. Oil as required

8. Sugar 1/3 tea spoon

9. Garam  masala powder - 1/3 tea spoon

10 . Cumin powder - 1/3 tea spoon

Making The Filling :

Method :

Take a wok . Then add oil in a wok . When it start smoking add 1 cup cauliflower  grated , finely chopped coriander leaves  1 table spoon , dry red chili powder 1/2 tea spoon , coriander  powder 1/2 tea spoon , cumin powder 1/2 tea spoon , salt to taste , turmeric powder 1/3 tea spoon  , sugar 1/3 tea spoon  and garam masala powder 1/3 tea spoon . Mix well . Saute for all Spices till oil separates . Then add 1/2 cup water . Mix Well .  Simmer for 5 minutes  or till cauliflower is cooked and water is absorbed .  Switch off flame .

For The  Dough :

1. All Purpose flour - 2 cup

2. white oil as required

3. Salt 1/2 tea spoon

4. water as required

 Making The Paratha :

Method :

1. Step - 1 ,  Take a mixing bowl . Now add 2 cup all purpose flour , white oil 3 table spoon , salt 1/2 tea spoon and sprinkle water . Rub hands with a white oil . Knead it to soft smooth dough . Make the number and size of balls as require .

2. Step - 2 , Take the small amount of dough , then roll and spread into small chapati . Now take a 1 table spoon of cauliflower masala .Enclose it by pulling all round surface towards top , seal the edges and again again a round shape ball  and place it in middle of the dough and cover it . Then slowly spread the stuffed dough with palms or hand .

3. Step - 3 , Now take a tava . Then heat  a tava . When it's hot . Now add oil in a tava , heat oil . When oil heated put the   gobi paratha into the tava and fry them . After one side is done , flip them and fry other side .  Do not over fry . Or spread 1 table spoon oil over top surface round . Turn over spread 1 table spoon oil in the same way turn over .Lightly press entire round with spatula , rotating and pressing a small area at a time . Turn over . Press in the same way turn over . Then continue pressing and turning till  gobi paratha is browned on both sides . Remove .

4. Serve hot accompanied with curd or pickle .

Alu , Fulkopi , Begun Diye Rui / Katla Macher Jhol / Rohu / Katla Fish Curry With Cauliflower , Brinjal And Potato

Ingredients :

1. Rui / Rohu Or Katla Fish - 250 gm

2. Cauliflower - 1/2 bowls ( cut into medium size cubes )

3. Peel Potato - 1 ( cut into medium size cubes )

4. Fresh  Coriander leaves , finely chopped - 2 table spoon

5. Whole Cumin  Seeds - 1/2  tea spoon

6. Bay leaf - 1 pieces

7. Turmeric powder as required

8. Salt To Taste

9. Cumin ( jeera ) Paste - 1 table spoon

10. Coriander ( dhania ) paste - 1 table spoon

11. Brinjal  - 1 ( cut into medium size cubes )

12. Kashmiri dry Red chili paste - 1 table spoon

13. Dry Red Chili Paste - 1 tea spoon

14. Ginger Paste - 1 1/2 tea spoon

15. Tomato 1 pieces finely chopped

16. Garam Masala powder - 1/2 tea spoon

Methods :

1. Step - 1, Fish wash and cleaned .

2. Step - 2 , Mix 1/2 tea spoon salt  and 1/2 tea spoon turmeric powder . Rub all over fish . Cover , marinate for about 15 - 20 minutes and keep aside .

3. Step - 3 , Now add oil in a wok . Heat for oil 2 - 3 minutes . When it start smoking and add potato , cauliflower and brinjal fry  till light brown colour  and tender . Keep aside and cover .

4. Step - 4 , Heat oil in wok on high for 3 - 4 minutes . Now add 2 pieces fish . Fry on both sides till light golden  ( about 5 minutes on each side ) . Remove . Fry remaining fish in the  same  way  except do not add oil . Keep aside .

5. Step - 5 , Now heat remaining oil and when it start smoking and add 2 pieces  bay leaf  and 1/2 tea spoon whole cumin seeds  and stir for a few seconds . Then add turmeric powder 1/2 tea spoon , salt to taste , cumin ( jeera )  paste 1 table spoon , coriander ( dhania )  paste 1 table spoon , kashmiri dry  red chili paste 1 table spoon , dry red chili paste 1 table spoon , ginger paste  1 1/2 table spoon , tomato finely chopped , garam masala powder 1/2 tea spoon , fresh coriander leaves 2 table spoon  and add 2 table spoon water  saute for all spices till oil separate .  Then add fried brinjal , potato ,  and cauliflower mix it well . Stir . Then add fried fish . Mix well . Stir occasionally . Then add 3 cup water . Cover and close the lid . Cooking for about 5 minutes .

6. Step - 6 , After 5 minutes , open the  cover and gravy is done . Switch off flame . Transfer to a serving plate .

7. Serve hot with steamed rice .

Sooji Kheer

Ingredients :

1. Sooji / Rava / Semolina - 1/2 Cup

2. Cow's Milk - 1 Liter

3. Cardamom Powder - 1/2 tea spoon

4. Condensed Milk - 2 table spoon

5. Ghee / Clarified butter - 2 table spoon

6. Sugar - 1/2 cup

For Garnish

Almonds - 1/2 tea spoon ( finely chopped )

Method :

1. Step - 1 , Take  a wok . Then add Ghee / Clarified Butter into the wok . Heat  the  Ghee ( clarified Butter ) for  2- 3 minutes . Then add sooji / rava / semolina 1/2 cup fried for golden brown . Take out them  and keep it aside .

2. Step - 2 , Then add 1 liter cows milk . When milk  is  starts  to   boil  . Add sugar 1/2 cup , cardamom powder 1/2 tea spoon , condensed milk 2 table spoon and add fried sooji / rava / semolina mix it well . Stir Continuously .

3. Step - 3 , after 10 minutes when milk starts to thicken . Then switch off  the flame . Garnish With finely chopped almonds .

4. Transfer it to a serving bowls .

5. Serve warm or chilled . 

IIish Macher Shorshe Bata Jhol / Hilsha Fish in Mustard Gravy

Ingredients :


1. Hilsa Fish / IIish Mach - 2 pieces


2. Mustard Oil as required


3. Nigella Seeds ( Kalojeera / Kalonji ) - 1/2 tea spoon

4. Black Mustard Paste - 2 table spoon

5. Poppy Seeds Paste - 1 table spoon

6. Green Chili Paste - 1 1/2  table spoon

7. Water 2 cup

8. Salt To Taste

9. Turmeric Powder As Required

10. Slit  Green Chili - 1 Pieces

Method :

1. Step - 1 , Hilsa  Fish  cleaned  and wash . Drain out all  the water and then mix it with 1 table spoon salt and 1/2  tea spoon turmeric powder . Rub all over fish  cover and marinate and keep aside for about  10 minutes .

2. Step - 2 , Now add oil in a wok . Heat for oil 2 - 3 minutes . When oil heated  put the fishes into the wok and fry them . Lightly fry it from the both sides and keep aside .

3. Step - 3 , Now heat the remaining oil and when it start smoking and add slit green chili and kalojeera/ kalonji /  nigella seeds and stir for a few seconds .

Step - 4 , Now add 2 cup water , salt to taste , turmeric powder pinch , mustard  paste , poppy seeds  paste , and green chili paste  and add fried fish .Mix well . Cover and close the lid .Cooking for 5 minutes .

Step - 5 , When  gravy  coats the fish completely .Now add 2 table spoon mustard oil .Mix well . Switch off flame . Transfer to a serving plate .

6.Serve hot with  steamed rice .  

Image  And Recipe  - My Mother