Chum Chum Bengali Sweets

Ingredients :

1. Cows Milk - 2 Liter

2. Sugar -  700gm -  1 Kg

3. Whole Cardamom Seeds Powder - 1 Tea Spoon

4. Lemon Juice As Required

5. Refined Flour  ( Maida )  - 3 Table Spoon

Methods :

1. Step - 1 , Take  a wok or kadai . Then add milk in a wok . keep stirring . Heat milk in a wok  and bring it to boil for about 10 minutes . After 10 minutes , when its starts boiling add  lemon juice  and wait  for the milk curdle completely . Then switch off the flame and let it cool  for  30 minutes . Once it cool , then pour over a thin cloth and tie it with a tight knot . Wash  ( chena / chana / paneer / or fresh cottage cheese well using cloth under  cold running water  to remove  lemon juice  flavor , press  out  or drain out excess water . Take in a steel plate and press down .

2. Step - 2 ,   Take a  round steel plate . Then add chana/ chena / paneer / cottage cheese  , add  3 table spoon  refined flour /   maida   and add 1  tea spoon cardamom seeds powder . Mix  it very well . Knead  the  ( chana / chena / panner / cottage cheese )  with the heel of   your palm  for 15 - 20  minutes ,  until it become soft and smooth .

3. Step - 3 , Now make a smooth soft lemon size balls . Then make 20 balls from the chana/ cottage cheese / chena dough . Take each chana ball ,  and give  them oblong shape .  Keep  aside .

4. Step - 4 , Now take a wok or kadai . Switch on the flame . Then add half liter or 1/2 liter water  and add  sugar . Mix it very well . Bring  to boil on high heat  stirring till  sugar is dissolved .  When  sugar is dissolved . Then add chum chum sweet to sugar syrup water one by one very carefully . Low flame for 5 minutes . After 5 minutes  ,  medium heat  and  cover the wok or kadai ( about  20 minutes ) .

5. Step - 5 , After  20 minutes , open the cover . Stir . Switch off the flame . Transfer to a bowl and cover the bowl  . Keep  aside chum chum in sugar syrup for at least 3 - 4 hours .

6. Step - 6 , After  4 hours ,  place chum chum  in serving plate . Garnish with raisins .

7. Serve at room temperature  or cold .

Chingri Macher Kalia / Spicy Prawn Fish Curry

Preparation Time -   15 minutes 
Total Preparation Time -  30  minutes  
Cooking Time -   45   minutes 
Course -  Non -  Veg  
Cuisine -Bengali
Serve -  5 
Author - Paramita's Kitchen    

Ingredients :

1. Prawns Fish  / Chingri Mach - 300 gm

2. Curd / Yogurt ( whisk )  - 1/2 or Half ,  Cup

3. Kashmiri Dry Red Chili Paste - 2 Table Spoon

4. Whole Dry Red Chili Paste - 1 Table Spoon

5. Whole Cumin Seeds Paste - 1 Table Spoon

6. Whole Coriander Paste - 1 Table Spoon

7. Ginger Paste - 2 Table Spoon

8. Garlic Paste - 2 Table Spoon

9. Mustard Oil As Required

10. Turmeric Powder As Required

11. Salt To Taste

12. Garam Masala Powder As Required

13. Green Cardamom ( Crushed ) - 1 Pieces

14. Brown Cardamom ( Crushed ) - 1 Pieces

15. Cinnamon ( crushed ) - 1 Pieces

16. Clove ( Crushed ) - 1 Pieces

17. Bay Leaf - 2 Pieces

18. Whole Cumin Seeds - 1/2 Tea Spoon

19. Onion 2 Medium ( peel ) - Finely Chopped

20.  Water As Required

21. Potato 1 ( peel ) , cut small size cubes

22. Ripe tomato 1 medium , finely chopped

23. Ghee ( clarified butter ) - 1 table spoon

24. Jaiphal ( Nutmeg ) - one pinch

25. Mace ( javitri ) - one pinch

Methods :

1.  Peel  the Prawn fish . Wash and clean  the prawns  with  water . Take a bowl . Then add prawn fish  into a bowl  . Marinate with turmeric powder  and  add  salt . Mix it very well .

2.  Take a wok or kadai . Switch on the  flame . Then add oil into wok  . Heat for oil 2 - 3 minutes . When oil  is  smoking  . Then add  fish one by one into hot oil  . Fry  the  prawn fishes till golden brown  in color . Take them out from the wok or kadai . Then fried prawn fishes , transfer to a bowl . Remove excess oil . Keep aside .

3. To  the  same oil & same wok , add  potato cubes .   Fry till golden brown in  color . Take out them  . Transfer fried potato pieces bowl . Remove excess oil .

4.  Then add few  drops oil  into wok . Heat for oil 2 minutes . When oil is  completely hot . Then add bay leaf 2 pieces ,  whole cumin seeds 1/2 tea spoon , add cloves ( crushed ) 1 pieces , add green cardamom 1 pieces , brown cardamom 1 pieces , cinnamon  ( crushed ) 1 pieces . Stir for a few seconds . When all  spices are crackling . Then add  finely chopped onion and stir fry till transparent . Next add garlic paste . Saute for 2 - 3 minutes . Next add whisk  curd  into wok . Mix it  well  . Saute for 2 minutes .Then add kashmiri dry red chili paste , dry red chili paste , cumin paste , coriander paste ,  ginger paste, salt to taste , add turmeric powder   and  add finely chopped  ripe tomato .  Mix  it very well . Oil  starts to separates from the sides of the wok  . Then also  add fried potato , fried  prawn fish , add garam masala powder , add jaiphal ( nutmeg ) ,  and add  mace ( javitri )  powder pinch , Mix well . Keep stirring . Next  pour   2 cup of  water .
Mix well . Cover the wok .  Cover  and cook  till prawn fish and potatoes are tender . ( about 10 - 15 minutes ) . Cook till 15 minutes on medium flame .

5.  After 15 minutes . Open the cover . When prawn fish and potatoes are completely tender and cooked . Then add  ghee ( clarified butter )  1 table spoon . Mix well . Switch off the flame . Transfer to a serving plate .

6. Serve hot with  steamed  rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Cholar Daler Ghugni / Spicy Bengal Gram Curry

Ingredients :

1. Chana Dal / Bengal Gram  / Cholar Dal  - 1 cup

2.  Kasmiri Dry Red Chili Paste  / Powder - 2 Table  Spoon

3. Dry Red Chili Paste / Powder  - 1 Table Spoon

4. Sugar - 1 Table Spoon

5.Whole  Cumin  Seeds  Powder /    Paste  - 1 Table

6.  Whole Coriander  Seeds  Powder /  Paste - 1 Table Spoon

7. Ginger Paste - 2 Table Spoon

8. Garlic Paste - 3 Table Spoon

9. Onion  - 2 medium , peel , ( finely Chopped )

10 . Ripe Tomato - 1  ( finely chopped )

11.  Salt  To Taste

12. Turmeric Powder As Required

13. Garam Masala Powder - 1 Table Spoon

14. Potato 1 , Peel , ( cut medium sizes cube )

15. Oil  As Required

16. Bay Leaf - 2

17. Whole  cardamom - 2 ( crushed )

18. Whole Cumin Seeds - 1 Tea Spoon

Methods :

1. Step - 1 , Rinse , clean and wash dal . Soak the dal  2 - 3 hours . After  2 - 3 hours , drain the water .

2. Step - 2 , Take a pressure cooker . Turn  on the flame . Now add dal , turmeric powder , add oil ,  and add water . Cover and close the lid . Pressure cook for 1 - 2 whistles  or until dal  are half soft  , half cooked   and   half  tender . Then switch off the flame . Keep aside for  10 -  15 minutes .

3. Step - 3 ,  After 10 - 15 minutes , open the pressure cooker cover , dal all done . Keep aside . Transfer to a bowl .

4. Step - 4, Take a wok . Switch on the flame . Then add oil . Heat for oil 2 - 3 minutes . When oil is  hot and smoke . Then add bay leaf 2 pieces , Whole cumin seeds 1 tea spoon and add  whole cardamom ( crushed ) - 2 pieces . Stir  for  a few seconds . When nice aroma comes from spices  . When crackling ,  Then add cubes potato and fry till golden color . Then add finely chopped onion and fry till light golden color . Stirring  occasionally . Then add turmeric powder , add sugar 1 table spoon   and  salt  to  taste ,  saute for 2 minutes .  Now add chopped ripe tomato   fry till  tomatoes are soften . Then  add  ginger paste 2 table spoon  , garlic paste  3 table spoon , kashmiri dry red chili paste or powder  2 table spoon , dry red chili paste or powder 1 table spoon  , whole cumin seeds paste or powder 1 table spoon  , whole coriander seeds paste or powder  1 table spoon  ,  and add garam masala powder  1 table spoon . Mix it very well .  When oil shows separately or when oil start separating from the spices or masala . Then  add  boiled  dal & 2 cup water . Mix well . Keep stirring .

5. Step - 5 , When dal bring to boil or when it is  start boiling . Then  Reduce  heat  to  very  low  . Simmer  for  10 - 15 minutes . Cover the wok . Cook  till dal and potatoes are tender .

6. Step - 6, After 15 minutes , open the wok cover . When potatoes are tender and dal  is thicken . Then switch off the flame . Transfer to a serving bowl .

7. Serve hot with Indian  breads , paratha , chapatti , luchi or steam rice .

Bhola Bhetki Macher Jhal / Spicy Bhola Bhetki Fish Curry

Ingredients :

1. Bhola Bhetki Fish - 3

2. Cumin  Powder - 1 Table Spoon

3. Coriander  Powder - 1 Table Spoon

4. Kashmiri Dry Red Chili  Paste - 1 Table Spoon

5. Dry  Red  Chili  paste - 1 Table Spoon

6. Ginger  Paste - 1 Table Spoon

7.  Whole  Slit   Green  Chili  - 2

8. Ripe  Tomato 1 - Finely chopped

9. Mustard  Oil  As  Required

10. Kalo jeera / Kalonji / Onion Seeds - 1/2  Tea Spoon

11. Fresh Coriander  Leaves - Finely Chopped , 3 Table Spoon

Methods :

1. Step - 1 ,  wash and  clean  the fish  pieces , and  marinate  with  turmeric powder and add salt . Mix it very well .

2. Step - 2 , Take a wok or kadai . Switch on the flame . Then add oil . Heat for  oil  2 - 3 minutes . When  oil hot & completely smoke . Then  add   2  pieces  fish . Fry fish pieces till golden brown color .  Take  them  out from the wok or kadai . Transfer to a bowl . Remove excess oil . Keep aside .

3. Step - 3 , Same wok and same remaining oil . Then add onion seeds / kalo jeera / kalonji / Nigela  Seeds and add slit green chili . Stir for a few seconds . Then add finely chopped tomato and salt to taste . Fry  till tomatoes are soften . ( about  5 minutes ) . Then add ginger paste 1 table spoon  , cumin powder  1 table spoon , Kashmiri dry red chili paste  1 table spoon ,  add turmeric powder  pinch , and add  coriander  powder 1 table spoon  . Mix well . Keep stirring . When oil start separating  from the  spices or masala . Then add fried fish pieces , finely chopped coriander leaves 3 table spoon  and  add  2 cup water . Mix well . Cover the wok or kadai . Simmer for 15 - 20 minutes .

4. Step - 4 , After 20 minutes , when fish are tender and cooked . Then switch off the flame . Transfer to a serving bowl .

5. Serve hot with steamed rice .

Dimer Jhaal / Spicy Egg Curry

Preparation Time -   1 hours 
Total Preparation Time - 1 hours  
Cooking Time -   30   minutes 
Course -  Non -  Vegetables  
Cuisine - Bengali 
Serve -   2    
Author - Paramita's Kitchen   


Ingredients :

1. Egg -  3 , Boiled & Peel

2. Fresh  Coriander  Leaves  Finely Chopped - 1/2  Cup

3. Fresh   Ripe   Tomato  - 1 ,  Medium  , finely chopped

4. Slit Green Chili - 2

5. Kalo jeera /  Kalonji / Nigella seeds - 1/2  Tea Spoon

6. Turmeric  Powder  As Required

7. Salt  To  Taste

8. Kashmiri  Dry  Red Chili Paste - 2 Table Spoon

9. Whole Dry Red Chili Paste - 1 Table Spoon

10. Ginger Paste - 1 Table Spoon

11. Garlic Paste -  1 Table Spoon

12. Cumin Paste - 1 Table Spoon

13. Coriander Paste - 1 Table Spoon

14. Onion 1 Peel - finely chopped

15. Mustard  Oil  As  Required

Methods :

1.  Take  a bowl . Then add  boiled egg . Sprinkle   turmeric   powder . Mix well . Rub all over eggs . Cover the bowl . Marinate for about  5 - 10 minutes .

2.  Take a wok or kadai . Switch  on the  flame . Then add oil . Heat for oil 2 - 3 minutes . When oil hot and smoke . Then  add  marinated egg .  Fry the  eggs   till  they  are  golden  brown  Color . After one side  is done flip them and fry other side .  Then take them  out  of  the wok or kadai . Transfer to a bowl .  Remove  excess oil . Keep aside .

3.  Same wok &  remaining  oil . Heat for oil 2 minutes . When  oil is smoke .  Then add kalo jeera / nigella seeds  and add slit  green chili . Stir for a few seconds . When spices are crackling , Then add  finely chopped onion  and fry till  golden brown color .  Then  add  finely chopped tomato  and saute for 2 - 3 minutes . Then add salt taste and add 1/2 tea spoon turmeric powder . Mix well . Saute for 2 - 3 minutes . Next add  fried eggs ,  kashmiri dry red chili paste  2 table spoon , whole  dry red chili paste  1 table spoon , ginger paste 1 table spoon , garlic paste 1 table spoon , cumin paste  1 table spoon , coriander paste  1 table spoon  and  sprinkle  fresh  coriander leaves . Mix it very well . Keep stirring . Stir  fry till eggs  is lightly  browned . When  oil shows  separately . Then add water . Mix well . Cover the wok . Cook on low heat   till  gravy is thicken . ( about 15 minutes ) .

4.  After 15 minutes , open the cover , when gravy is completely thicken . Then switch off the flame . Transfer to a serving plate .

5. Serve hot .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Doi Diye Bata Macher Jhal / Spicy Bata Fish Curry With Curd Or Yogurt

Ingredients :

1. Bata Fish -  4 Pieces

2. Salt To Taste

3. Turmeric Powder  As  Required

4. Mustard  Oil  As  Required

5.  Whole   Mustard  Seeds  Paste  -  3  Table  Spoon

6.  Whole   Poppy  Seeds  Paste - 2 Table Spoon

7. Slit  Green  Chili - 2 Pieces

8. Whole Nigella  Seeds / Onion Seeds / Kalonji / Kalojeera - 1/2 Tea Spoon

9. Dahi / Curd / Yogurt - 1/2 Cup ( Beaten )

10. Green  Chili  Paste -  2  Table Spoon

Methods :

1. Step - 1 , Wash  and  clean  the  fish  . Drain  the  water  and marinated  them . Mix it with salt   and  turmeric powder . Rub  all over fish  and  marinate . Keep  aside for about  ( at least 5 minutes  and maximum  20 minutes ) .

2. Step - 2 ,  Take a wok or kadai  . Switch  on the flame . Then add oil . Heat   for oil 2 - 3 minutes . When oil hot  and it is smoke . Then  add  2 pieces bata fish  steaks . Reduce  heat to medium  .  Fry  on  both sides till light  golden ( about 3 minutes on each side ) . Take them  out  . Transfer to a bowl . Remove excess oil . Keep aside .  Fry  remaining steaks  in the same  way  except  do not add oil .

3. Step - 3 , Same oil and same wok . Heat  for oil  2 minutes . Then add kalojeera / kalonji / nigella seeds / onion seeds  1/2  tea spoon and add slit green chili . Stir for few seconds . Heat  very low . Then  add 1/2 cup beaten dahi/ curd or yogurt . Saute for 2 - 3 minutes . Then add salt to  taste and add  pinch  turmeric powder . Mix it very well .  Then add fried fish pieces . Mix well . Then add 1 cup water . Mix well . Then add  whole  Mustard seeds paste  3 table spoon , add whole poppy seeds paste  2 table spoon and add green chili paste  2 table spoon . Mix it very well . High flame  for 5 minutes . After 5 minutes ,  flame very low . Simmer for 5 minutes . Cover the wok .

4. Step - 4 , After 5 minutes , When  gravy is thicken . Then switch off the flame . Transfer to a serving plate .

5. Serve hot with steamed rice .

Shakshuka / Shakshouka

     Course - Breakfast

    Cuisine - International  / Dinner

Ingredients :

1. Egg - 1

2. Fresh Ripe Tomato Puree - 1 Cup

3.  Green  Capsicum  - 1 ( finely Chopped )

4. Red Bell Pepper - 1 ( finely chopped )

5. Back Pepper  Powder - 1 Tea Spoon

6. Onion  1 medium ( peel ) -  finely chopped

7. Salt To Taste

9. Olive   Oil    As  Required

Method :

1. Take a non stick  wok or kadai . Then add oil . When oil hot and it is start smoking . Now add finely chopped onion  , stir fry till onions are transparent . Then add green capsicum and red bell pepper  and fry till golden brown color . Then  add  salt to taste and add black pepper 1 tea spoon  and mix it very well . Saute for 2 minutes . Then add tomato puree . Mix well . Heat very low . Saute for  5  minutes . When tomato puree thicken . Then , break  the eggs over  the tomato puree or gently crack  1 eggs  into  skillet  over  tomato . Gently  break  the yolks  with a fork .  Now  cover the wok . Simmer for 10 minutes .

2. After 10 minutes , open the cover , when eggs completely dry it . Then  switch off the flame .

3. Serve hot with bread .

Doi Pabda / Pabda Fish With Curd Or Yogurt Flavored Curry

Preparation Time -   10 minutes 
Total Preparation Time - 15  minutes  
Cooking Time -   40    minutes 
Course -  Non - Veg   
Cuisine  - Bengali  
Serve -   3
Author - Paramita's Kitchen


Ingredients :

1. Pabda Fish  - 300 gm

2. Salt To Taste

3. Turmeric Powder As Required

4. Curd / Yogurt ( beaten )  - 1/2 Cup

5. Kashmiri Dry Red Chili Paste - 2 Table Spoon

6. Dry Red Chili Paste - 1 Table Spoon

7. Ginger Paste - 1 Table Soon

8. Cumin Paste - 1 Table Spoon

9. Coriander Paste - 1 Table Spoon

10. Bay Leaf - 1 Pieces

11. Whole Cumin Seeds - 1 Tea Spoon

12. Ripe Tomato  Finely Chopped - 2 Table Spoon

13. Oil  As  Required

Methods :

1.   Pabda fish clean  and wash  by  water . Drain the water  and then mix it with 1 tea spoon salt and 1 tea spoon turmeric powder . Rub all over fish  and marinate . Keep aside  for about 30 minutes .

2.  Take a wok or  Kadai . Switch On the flame . Then add oil . When oil  is hot  and  oil  is    smoking . Then add fish  one after one into hot oil  . Fry on both sides till light golden in  color . ( please do not over fry ) . Fry remaining steaks in the same way except do not add oil .  Remove excess oil . Transfer to a bowl . Keep aside .

3. To the  same oil , heat for oil 1 minutes . When oil is  hot . Then add bay leaf and cumin seeds . Stir for a few seconds . Then add  finely chopped tomato ,  turmeric powder  and salt to taste . Saute for  1 minutes . Then add ginger paste , kashmiri dry red chili paste , dry red chili paste , cumin paste and coriander paste . Saute for 2 - 3 minutes .  Saute oil starts to separates  from the sides of  wok  . Then add whisked  curd or yogurt into wok  . Mix well .  Saute for 2 minutes .  Then add fried fish  and  mix it very well . Now  add 2 cups of  water  into fried  fish  . Cover the wok  or kadai . Simmer for 10 - 15 minutes .

4.  After 15 minutes , open the cover , when gravy is  start  to  thicken . Fish is  completely tender and cooked . Then switch off the flame . Transfer to a serving bowl .

5. Serve hot with  steamed rice

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Nolen Gurer Er Chanar Payesh / Date Palm Jaggery Flavored Cottage Cheese Pudding

Ingredients :

For  Chana / Chenna / Cottage Cheese

1.  Cows Milk  -  1  Liter

2.  Cardamom Powder - 1 Tea Spoon

3. Sugar - 1 Cup

4. Water - 1 cup

5. All Purpose Flour  / Maida / Refined  Flour - 1 Table Spoon

6. Lemon   Juice   As   Required

For  Payesh  Or Kheer

1. Milk - 1 liter

2. Nolen Gur / Melted  Date palm Jaggery  - 1 cup

Methods :

1. Step - 1 ,  Take a  Heavy Bottom Pan or saucepan . Switch on the flame .  Then  pour  the milk  and bring to a boil  medium heat .  Bring  milk to boil in a saucepan . When  milk is boiled . Add lemon juice , stirring  constantly  ( about 2 minutes )  till milk has curdle , curd  separated  from whey . Remove pan from heat .  Place  muslin cloth  over  a bowl . Pour curdled milk  into  muslin and strain it .  Now  pour   water  on the  cottage cheese / chana / chenna / cottage cheese   particles to remove the lemon flavor  and  smell .  Strain  the  water   and  squeeze   the excess  water  .  Take a muslin cloth , gather  up corners of muslin  cloth . Hang  this bag for about 30 minutes . Gently squeeze bag to drain excess water .

2. Step - 2 , after 30 minutes ,  take a mixing bowl . Then add  chana / chenna /  cottage cheese  and add 1 table spoon all purpose flour or maida . Knead chana for 10 minutes . After 10 minutes , add cardamom powder  1 tea spoon . Knead for 5 minutes .

3. Step - 3 , Divide dough into  15 portions .  Make  a small smooth  ball  .

4.  Step - 4 , Take a pressure cooker . Switch on the flame . Then add 2 cup water and 1 cup sugar . Mix well . Bring  to boil on high heat stirring  till  sugar is dissolved . When sugar is dissolved , reduce  heat to very low .  Put  rasogolla / Rasgulla   in  hot syrup water .  Cover the pressure cooker  and close the lid . Simmer for 15 minutes .

5. Step - 5 , After 15 minutes , switch off the flame . Keep aside  for 30  minutes .

6. Step - 6 , After 30 minutes , open the pressure cooker . Transfer  rasogolla / Rasgulla  to  a  bowl  and  cover the bowl . Keep aside for 2 hours .

7. Step - 7 , Take a  saucepan . Then add 1 liter milk .  High heat . Stirring  occasionally . When milk   comes  to a  boil .  Then reduce heat to very low . Keep stirring .   Simmer for 20 minutes . When milk is half . Then add nolen gur or  Melted  date palm jaggery . Keep stirring . Stir till  gur / jaggery is dissolved . Remove  saucepan  from heat . Scrape cream from the sides  into milk . Mix well .  When  milk  is  completely thicken . Then add rasogolla / Rasgulla   and mix well . Cook for 1 minutes . Now  switch off the flame  .  Keep aside for 2 hours .

8. After 2 hours , place Nolen Gurer Chanar payesh  in serving bowl .

9. Serve  at room temperature  or cold .

Nolen Gur Er Kheer / Date Palm Jaggery Flavored Milk Pudding

Ingredients :

1. Whole Cows Milk - 1 Liter

2. Date Palm Jaggery  / Nolen  Gur  - 1/2 cup Or Powder Date Palm Jaggery - 1/2 cup

Methods :

1. Take a heavy bottomed vessel .  Switch  on the flame . Then pour the milk into the heavy bottomed  pan  and bring to a boil medium heat . When  milk  is boil  . Reduce heat  to very low . Keep stirring . Stir time to time . As a  layer  of cream  forms  on top , move layer  to the edges , slightly pushing  it up  the sides of pan and leaving  it to set . When  milk  is   half . Then add  1/2 cup  nolen gur  or date palm jaggery . Mix well . Keep stirring . Stir till jaggery or gur is dissolved .   When  milk is  completely  thicken  . Then Switch off  the flame .  Transfer  to a serving bowl . Chill  it  in   fridge   for  1 hours .

2. Serve  room  temperature  or  chilled .

Traditional Bengali Recipe Potato And Egg Curry / Dimer Dalna / Aloo Diye Dimer Jhol

Ingredients :

1. Egg - 4

2. Potato Medium ( peel ) - cut medium Size Cubes

3. Turmeric Powder As Required

4. Salt To Taste

5. Tomato  Puree - 1/2 cup

6. Onion  - 4 Table spoon Paste

7. Garlic - 2 Table Spoon Paste

8. Kashmiri  Dry  Red  Chili  Paste   ( for Color )   -  2 Table Spoon

9. Dry Red Chili Paste - 1 Table Spoon

10. Ginger Paste - 1 Table Spoon

11. Cumin Paste - 1 Table Spoon

12. Coriander Paste - 1 Table Spoon

13. Garam Masala Powder - 1 Tea Spoon

14. Mustard Oil As Required

15. Whole cumin Seeds - 1/2 Tea Spoon

16. Bay Leaf - 1 Pieces

17.  Crushed Cardamom - 1 pieces

Method :

1. Step - 1 , Take a pressure cooker .  Then add water  and add 4 pieces egg . Switch on the flame . Medium Heat . Cover and close the lid . Pressure cook for 2 whistles . Then switch off the flame . Keep aside for 15 minutes .

2. Step - 2 , After 15 minutes , open the cover . Boiled eggs transfer to a bowl . Now wash  to   the eggs under running  cold water  and  peel them .  Transfer to a bowl .

3. Step - 3 ,  Take a boiled eggs . Mix 1 tea spoon  turmeric powder . Rub all over eggs . Keep aside .  Cover  and marinate for about 10 minutes .

4. Step - 4 , Take a wok . Then add oil .  Heat for oil 3 minutes . When oil hot and smoking . Then add  boiled marinated eggs . Fry on both sides till  golden brown color ( about 5 minutes on each side ) . Then take them out of  the wok or kadai .  Remove excess oil . Fry remaining boiled eggs in the same way except do not add oil .

5. Step - 5 , Same wok and same oil . Heat for oil 2 minutes . Then add  whole cumin seeds 1/2 tea spoon , bay leaf 1 pieces and add crushed cardamom . Stir for a few seconds .  When  nice aroma comes out  . Then add cubes potato  and fry for golden brown color . Then add salt to taste and add turmeric powder pinch or 1/3 tea spoon . Mix well . Saute for 2 - 3 minutes . Then add Garlic paste and onion paste . Medium heat . Mix well . keep Stirring . Saute for 2 - 3 minutes . Fry till golden  brown color .  When oil completely separates . Then add  tomato puree 1/2 cup . Saute for 2 minutes . Then add ginger paste  1 table spoon , kashmiri dry red chili paste  2 table spoon , dry red chili paste   1 table spoon , cumin paste  1 table spoon and  coriander paste . Mix well . Keep stirring . Saute for all spices till oil separates . Then add fried eggs and  add garam masala powder 1 tea spoon . Mix well . Saute for 1 minutes . Then add 1 glass  water . Mix well . Cover it . High Heat for 5 minutes . When it is start  to boiling  . Then , Reduce  heat to low . simmer for 10 minutes .  Cook till potatoes are tender &  cooked .

6. Step - 6 , After 10 minutes , open the cover  . When  potato are completely tender  & cooked . Gravy is  thicken  . Then switch off the flame . Transfer to a serving bowl .

7. Serve hot with steam rice , paratha or roti .

Every Day Healthy Vegetables With Small Fish Curry For Winter Seasons

Ingredients :

1. Whole  Rohu  or  / Katla Fish - 500 gm  ( Wash ,  Peel , Cut Medium Size Pieces )

2. Brinjal - 1 ( cut medium size pieces )

3. Cauliflower - 1 small bowl ( cut medium size pieces )

4. Potato ( peeled ) - cut medium size pieces

5. Fresh coriander leaves - 2 Table Spoon ( finely chopped )

6. Kashmiri dry red chili paste - 2 table spoon

7. Cumin paste - 1 table spoon

8. Ginger Paste - 1 Table Spoon

9. Coriander paste - 1 Table Spoon

10. Ripe Tomato - 1 finely chopped

11. Salt To Taste

12. Turmeric Powder As Required

13. Garam Masala Powder - 1/2 Tea Spoon

14. Mustard Oil As Required

15. Bay Leaf - 1 pieces

16. Whole cumin seeds - 1/ 2 tea spoon

Methods :

1. Step - 1 ,  Fish clean and wash . Drain out all the water  and then mix it with 1 table spoon  salt  and 1 table spoon turmeric powder . Rub all over fish  cover  and marinate  and keep aside  for  about 30 minutes .

2. Step - 2 , Take a wok . Turn on the flame . Then add oil . Heat for oil 2 - 3 minutes . When oil hot and smoking . Then add fish . Put the fishes  into the wok and fry them . After one side is done , flip them and fry other side . Fry on both sides till light golden  . Keep aside and remove excess oil . Transfer to a bowl .  Fry remaining steaks in the same way except do not add oil .

3. Step - 3 , Same wok and same oil , heat for oil 1 minutes . Now add bay leaf and  whole cumin seeds 1/2 tea spoon . Stir for a few seconds . Then add potato pieces , brinjal pieces , cauliflower pieces and add salt to taste . Mix well . Cover the wok . Simmer for 10 minutes .

4. Step - 4 , After 10 minutes , when vegetables are half tender . Then add turmeric powder and saute for 5 minutes . Next add ginger paste , kasmiri dry chili paste ,  finely chopped tomato , finely chopped coriander leaves , garam masala powder ,   cumin paste and  coriander paste . Mix well . Keep stirring . When  oil separates . Then add fried fish pieces . Mix well . Then add 2 cup water . Mix well . Simmer for 10 minutes .

5. Step - 5 ,  After 10 minutes , open the cover . When fish and other vegetables are completely  tender and cooked . Gravy is thicken . Then switch off the flame . Transfer to a serving plate .

6. Serve hot with steamed rice .

South Indian Style Toor Dal / Arhar Dal

Ingredients :

1. Toor Dal / Arhar Dal - 1 Cup

2. Onion 2 ( Peel ) - Finely Chopped

3. Whole Dry Red Chili - 2 Pieces

4. Pumpkin ( peel ) - 1/2 Cup , Small Cubes

5. Brinjal - 1/2 Cup , Small Cubes

6. Whole Black Mustard Seeds - 1 Table Spoon

7. Curry Leaves - 20 Or Handful

8. Turmeric powder as Required

9. Salt To Taste

10. Sugar - 1/2 Tea Spoon ( optional )

11. Tomato - 1 ( finely chopped )

12. Kashmiri Dry Red Chili Paste - 2 Table Spoon

13. Dry Red Chili Paste - 1 Table Spoon

14. Ginger Paste - 1 Table Spoon

15. Garlic ( Peel ) ,  Paste  - 2 Table Spoon

16. Cumin Paste - 1 Table Spoon

17. Coriander Paste - 1 Table Spoon

18. White Oil As Required

Methods :

1. Step - 1 ,  Take a pan .  Turn  on  the  flame  . Heat for pan  2 - 3 minutes . When pan hot . Now add dal , fry for golden brown color . Switch off the flame . Now  wash the roasted dal under cold water . Soak  the dal in water , at least  30 minutes to 1 hours . After  30 minutes , then drain the water  completely .

2. Step - 2 , Take a pressure cooker .  Turn  on  the  flame . Now add dal , turmeric powder , water ,  and oil . Cover and close the lid , pressure cook  for 3 - 4 whistles  or until dal are  soft and tender . Keep aside for 30 minutes .

3. Step - 3 , When all  the pressure will be released . Then open the cover . Transfer to a saucepan . Keep aside .

4. Step - 4 , Take a wok .  Turn on  the  flame . Then add oil . Heat for oil 2 - 3 minutes . When oil hot and smoking . Then add  whole dry red chili , whole black mustard seeds and curry leaves and stir for a  few seconds .  Then add  finely chopped onion fry till light golden color .  Then add  brinjal cubes , pumpkin cubes , finely chopped tomato , salt to taste and sugar . Simmer for 10 minutes . Cover it .

5. Step - 5 , After 10 minutes , open the cover . When all vegetables are half tender and half cooked . Then add turmeric powder and saute for 2 minutes . Then add ginger paste , garlic paste , kashmiri dry red chili paste , dry red chili paste , cumin paste and coriander paste . Mix well . Keep stirring . Saute for all spices till  oil separates . Then add 2 cup water . Mix well . Simmer for 10 minutes .

6. Step - 6, After 10 minutes , when dal is thicken and vegetables are tender . Then switch off the flame . Transfer to a serving  bowl .

7. Serve hot .