Restaurant Style Palak Paneer / Restaurant Style Spinach And Cottage Cheese Curry

Spinach are good sources  of vitamin A , calcium , Vitamin D , Protein . It is high sources of  Micro Nutrition  food . Paneer are best   and high sources of calcium .Palak Paneer  food good for school going children . It is a very Nutritious food . Paneer  good for old age people . It is easily digested food .

Ingredients :

1. Spinach - 500 gm
2. Onion Paste - 1 table Spoon
3. Onion - 1 , Peel the onion and cut into very finely slices pieces . Keep a side .
4. Ginger Paste - 1 table spoon
5. Garlic paste - 1 table spoon
6. Garam Masala Powder - 1 tea spoon
7. Paneer - 300 gm , cut the paneer  into cube pieces .
8.Oil as required
9. Salt to taste
10. Sugar - 1 tea spoon
11. Turmeric powder - 1 tea spoon
12. Ripe tomato - 1 , cut into small pieces
13. Bay leaves - 2 pieces
14. Whole cumin seeds - 1/2 tea spoon
15. Kashmiri Dry red chili paste - 1 tea spoon
16. Dry red chili paste - 1 tea spoon
17. Cumin seeds paste - 1 tea spoon
18. Coriander seeds paste - 1 tea spoon

Methods : 

1. Wash and clean the spinach  from the water . Keep a sides .
2. Cut  hard steam parts from all the spinach .
3. Take a bowl . Pour the water into the bowl . Soak the spinach leaves  into the water  for about 2 hours .
4. After 2 hours , take out the spinach from the water  and drain the water .
5. Take a wok or pan . Then add 3 cups of water into the pan . Now add salt  and spinach  into the pan . Cover and close the lid . Cook for 5 minutes . After 5 minutes switch off the flame . Cool the spinach for about 30 minutes . Keep a side .
6. Strain the boiled palak or spinach . Divide  to   the  boiled  spinach stock  and  keep  a  side . Take a mixer grinder jar machine  . Then add boiled spinach . Blended it very well . Keep a side .
7. Take a pan . Then add oil . When oil is completely hot . Then add paneer cubes into oil . Fry for few seconds . Then take out the paneer pieces from the hot oil . Keep aside .
8. Now add few drops of oil into the pan . when oil is hot and smoke . Then add bay  leaf , whole cumin seeds . Fry till golden brown color .
9. Then add finely chopped onion stir  fry  till onion are transparent .
10. Next add onion paste and ginger paste . Fry until golden brown color  and raw aroma of the spices goes away .
11. Now add finely chopped tomatoes pieces . Fry till tomatoes are soft . Then add salt to taste , turmeric powder  and sugar . Mix it very well . Saute for few seconds .
12. Now add kashmiri dry red chili paste , dry red chili paste , cumin paste , garlic paste , coriander seeds paste . Stir and fry till golden brown color . Fry till separates oil from the masala .
13. Then add spinach puree  with  spinach  stock  into the masala . Mix it very well .
 14. Now add fried paneer cubes into the palak  puree . Mix it very well . Add 1 tea spoon garam masala powder . Mix it very well . Cook for 10 minutes .
15. When palak starts to thicken . Then switch off the flame .
16. Pour the palak paneer into the bowl .
17. Serve hot . Serve the palak paneer  with your choice's food .

Darbesh / Bengali Laddu / Darbesh Laddu ( Recipe ) / Darbesh Or Darbesh Laddu Ganesh Chaturthi Special ( Recipe )

Darbesh  Image

Today  my  post number is 150  . Thanks to my   family member  . Specially  my  mom  and  dad  always    and  every  time  support to me . Every  time  support  to my  blog .  Today  i celebrate  Ganesh Chaturthi . Today  my  Post Name is Darbesh   Or Darbesh  Laddu . Darbesh  is  a bengali laddu . Darbesh  is   made   with  khoya  or mawa , besan , sugar , ghee  or oil  and  different nuts .  Darbesh  is  a high calorie and  energy food . My  Ganesh  Dada's  favorite  sweet . Happy  Ganesh  Chaturthi  with my  Darbesh .

                     
                            Happy  Ganesh  Chaturthi  ( Other Laddus Image )

                                            Happy  Ganesh  Chaturthi  ( Image Ganesh Dadar Favorite Laddu )

You   Can  serve  the  Darbesh  any  occasion   or  any  party .   You can  also  serve to any occasion . Now  Discuss  this  Recipe .

Ingredients :

1. Besan  ( Bengal  Gram  Flour )  -  1 cup
2. Oil / Ghee as  required
3. Sugar - 2 cup
4. Cardamom powder - 1 tea spoon
5. Yellow  food color - 1/2 tea spoon
6. Almonds  -  2 table spoon 
7. Cashew  nuts - 2 table spoon
8. Raisins - 2 table spoon
9. Grated khoya  or mawa -  100 gm
10 . Khoya Powder  or  Grated  Khoya  - 1/2 Cup ( For  Garnish )

                                        Make  The  Boondi 

 Methods

1.Take  a bowl . Then add besan or bengal gram flour  into the bowl . Next , add  slowly  or  gradually   add  water into  the besan or bengal gram flour . Mix it very well  by the  spoon .  Stir  and whisk  it very well  with  of  spoon  help  . Make  a smooth  batter . ( This batter should not  be very thin ) . When  it  is done . Keep  and  rest  the  batter  to other  side .  ( For  about   30   minutes )  .

2. After  30 minutes  .  Add  pinch  of  yellow  food  color  into  the besan or bengal gram flour mixture . Give a quick stir . Keep a side .

3. Next  take  a wok . Then add  enough  white oil  into the wok .  When oil is completely hot . Reduce to the flame very low .

4. Take  a perforated  ladles  or  any  strainer  with  hole . ( I  have  used  in  this  recipe   to  the   perforated  ladles ) .

5. Now   take   one  big  spoon  mixture . Pour  the  besan  mixture  into the perforated ladles  . Spread  the besan or bengal gram flour mixture  evenly  into perforated  ladles . ( For  example , take to a hand the perforated  ladles  and  to the  other hand , take a big spoon  full batter . Pour  to the batter   into  the perforated  ladles  and spread  the batter evenly .  Then drop the batter into  the  hot oil ) .

6.Immediately  you  can  see  that , Drop the besan mixture  into the hot oil . Fry till light golden color . ( Do not over fry ) .  Which  time  it is done .

7. Take  out  the boondi  into the hot oil  . Keep  aside .

8. Frying  the  other  boondi  into  same way .

                      Make  The  Sugar  Syrup :

1. Take  a other wok . Add  1 cup  water  and 2 cup sugar  into the wok . Stir and  boil it .

2. When  water  comes  to boil  . Water  start to thicken consistency . Remember  , sugar syrup consistency  should not  be  over  to  thicken . Now  add  cardamom powder  into the sugar  syrup  . Mix  it  very  well .

3. When  it  is  done . Then switch off the flame  . Keep  a other sides . Allow  to cool for about 5 minutes .

                           Make  The  Darbesh

1. After  5 minutes , now  take  the  fried  boondi  and sugar syrup .

2. Next  add  the boondi  into the sugar syrup . Soak  the sugar syrup  for about  30 minutes .

3. After , 30 minutes  when boondi  absorb the syrup  from sugar syrup .

4. Now  add , grated khoya  . finely chopped cashew nuts , raisins and chopped almonds nuts  into the  boondi .

5. Mix  it  very well  with   of  the   hand's  help    .

6. Make  a small ball  from  the  mixture .

7. When  one  darbesh   or  laddu  is complete . Repeat  the other laddus in same way .

8. When  it is complete   . Keep  a side  for about 10 - 15 minutes .

9. After  10 minutes . Take one pieces laddu . Coat  the  darbesh laddu  into the powder khoya  or  grated  khoya  .

10. When coat it very well . Repeat the other darbesh laddu in the  same  way .

11.  Put  the Darbesh laddu  on  the plate . Keep  a side for about 3 - 4 hours .

12. Serve  the  Darbesh laddu  at room temperature . 

ilish Macher Matha Die Lau Ghonto / Ilish Macher Matha Diye Lau Ghonto / Hilsa Fish Head Curry With Bottle Gourd

Bottle Gourd  is a very good for health . ilish Macher  Matha diye Lau Ghonto is a very popular dish in  West Bengal  . This dish very popular ingredients  is Hilsa fish's head . Hilsa fish is very  popular fish  of  West Bengal  and Bangladesh .  Hilsa fish also very good for Anemia patient . Hilsa fish  has  a  high sources  of  omega - 3 Fatty Acids . Many people are suffering  to Heart Disease . So this Fish good for heart patient . Bottle gourd  is a  low calorie vegetables . Bottle gourd  is a good for obesity patient . Hilsa Fish also good   for School going children , children  and high blood pressure patient . Hilsa fish oil has a high sources of Vitamin A . This Fish Head curry made with ripe tomato , Hilsa Fish head  and Bottle Gourd . This recipe add and make with vegetables and  fish  or protein . So good for  health . This Fish Head Curry serve with  hot steam rice . Now  discuss this recipe .

Ingredients :

1. ilish  Mach / Hilsa  fish  head  - 4
2. Lau  / Bottle  gourd - 500 gm
3. Sugar - 1 tea spoon
4. Salt  to  taste
5. Turmeric  powder  as required
6. Bay leaf - 2 pieces
7. Panch Phoron - 1 Tea spoon
8. Green Chili slit - 2
9. Mustard  oil as required
10. Ripe  Tomato - 1 ( finely chopped )

Methods :

1. Wash and clean the hilsa fish head  by  water .
2. When it is done . Then  drain out  the water  from hilsa  fish head  . Keep it aside .
3. Now sprinkle  some  salt  and 1 tea spoon  of  turmeric  powder  on of the hilsa fish head . Mix  it  very well . Rub the fish head  by hand . Keep it aside and cover it . Marination to the hilsa fish head for about 30 minutes .
4. Take a bottle gourd . Wash  the bottle gourd  by  the  water .
5. Dry  the bottle gourd by the kitchen towel .
6. Peel to the  outer  skin  from the  bottle gourd .
7. Remove  and  cut the both sides end of part .
8. Cut the bottle gourd  into very finely slices . Keep  aside .
9. Take a wok . Add the oil  into  the wok . Heat the oil . Heat for about 2 - 3 minutes .
10.Take  marination   fish head . Pour and drain  out  the excess  water  from the hilsa  fish head .
11. When oil is completely hot and releasing smoking  from oil . Then reduce to heat very low . Now oil is completely hot  .
12. Add  one by one  hilsa fish head  into the hot oil . Fry the hilsa fish head  till golden  brown color . When one sides is done . Flip the other  to the fish head  and fry until  golden brown color .
13. When this process is complete . Then  take out  to  the  hilsa fish head from the hot oil . Keep it other side and cover it .
14. In the same remaining oil . Heat the oil for few seconds .
15. Then add panch phoron masala ,  bay leaf  and slit green chili . Stir for few seconds .
16. Next add finely slices bottle gourd  into the hot oil . Mix it very well .
17.   Sprinkle   salt to taste  on  finely slices  bottle gourd . Mix it very well . Cover to the  wok . Reduce to the  heat medium flame . Cook it for 10 minutes .
18. After 10 minutes , open to the cover . When bottle gourd is 50 % cook and half tender . Then add sugar , finely chopped ripe tomato ,  and  turmeric  powder . Mix it very well . Saute for few  seconds  to the bottle gourd . Cover  to the wok  again . Cook  to the vegetables for about 10 - 15 minutes .
19.After 10 minutes . When bottle gourd  are completely tender .  When bottle gourd finely pieces  are cooking well .
20. Then add to the fried fish head  into  the bottle gourd . Break to the fish head . Mix it very well . Cook  for  about 2 minutes .
21. After 2 minutes . Switch off the flame .
22. Transfer to the hilsa fish head curry into the serving bowl .
23 . Serve the delicious  hilsa  fish head curry with hot steam rice .

Tal Kheer / Taler Kheer / Palm Fruit Pudding / Janmashtami Special Tal kheer Or Sweet Palm Fruit Pudding

Palm  Fruit  Or  Tal Kheer  is  a   delicious  food . It   is   made  very   difficult   from   Palm  Fruit   ( tal ) .  Because , it   is   difficult    to  collection of  pulp  from  Palm  Fruit  . Collection  to    pulp  from  Palm  Fruit ( tal ) . But  Tal   Kheer  is  a    delicious  and  tasty food .  It  is  serve  to   Dessert     . Tal   Kheer  is    require    few   important   ingredients   .    Like ,  grated coconut , milk  and  sugar .
Tal  Kheer  is  also  offering    to   Lord  Krishna ji   for   Janmashtami's  Prasad  .

Recipe  is  here of Tal  Kheer .

Ingredients :

1. Paka  Tal / Ripe  Palm  Fruit - 1 medium
2. Milk - 1 Liter
3. Sugar - 2 cup or ( depending on your taste )
4.  Grated  Coconut - 1 cup

Methods :

1. Switch   on  the  flame . Pour  the milk into heavy bottomed  pan . Stir . When milk  start  to first boil . Then  reduce  to  the flame  to  very low .
2. Continuous  stir  to the milk . Because  avoid  to the burning  .
3. When  milk  start  half  thicken  to the  consistency . When  milk  is 1/2 cup . Then  switch off the flame . Allow  to cool .
4. Keep a other side  and  cover it . Keep  a side for about 1 hours .
5. Take  a palm fruit ( tal )  . Cut  and remove to  the top  of  the  part  from the palm fruit ( tal )  .
6. Next   peel and  remove to  the  black  skin  of part  from  the palm fruit ( tal ) .
7. Take out  yellow   of  kernels  to  the   part  from  palm fruit ( tal ) .
8. Divide  into  three   yellow  of  the  kernels  to  the  part  from  the  palm fruit ( tal )  . Keep a side .
9. Take a bowl . Then add  water into the bowl .
10. Take  one  pieces yellow kernels of  part from the palm ( tal )  . Put  of  the  kernels to the  part  into    water .  Wash the palm ( tal ) of  kernels  to  the  part  by water . Keep a side .
11. Take  a hand  grater  machine . Now  take  one  pieces  of palm fruit  ( tal )  of  kernels  to  the part  . Grated  it  by hand grater machine .
12. Take  a smooth  fresh   Pulp  from palm fruit ( tal )  . Keep  a side .
13. Switch  on the flame . Take a wok . Then add palm fruit  Pulp ( tal )  , grated coconut , sugar and add thicken milk  into the wok . Reduce  to heat very low . Continuous  stirring  to  the  palm Pulp ( Tal )  . Cook for about  20 - 30 minutes .
14. Keep stirring  and reduce to heat very low . Prevention  and  Avoid to the burn .
15. When change the color from the palm Pulp ( tal )  .
16. When palm ( tal ) Pulp start to thicken consistency  and completely chanced the color . Palm ( tal )  Pulp start to dark yellow color .
17. Then switch off the flame .
18. Pour the palm   pudding   or tal kheer into the serving bowl .
19. Allow to cool .
20 Once  it  is  completely cool .
21. Serve .

Kheer Kadam / Ras Kadam Recipe

Kheer  Kadam  is a very  popular sweet   from  the state of    West  Bengal  in  India    .  The Sweet  is central  part  of   Rasogolla  . Next  and 2nd  part  is  of  sandes .  Final and 3rd part is dust of koya or mawa  .  Coat is  the sweet  with   dust  khoya  or  mawa   .  Kheer  Kadam  Sweet  is  usually   3 in  1  sweet . It  is  a   mouth -  watering   sweet . It  is  made  with   koya  or mawa , chana or chenna , sugar , and  dust    khoya  kheer or mawa    . You can also  serve to  kheer kadam  , like ,  Raksha  Bandhan , Diwali , Holi , Durga Puja  or any  occasion .

Recipe  is  here of how to make Kheer Kadam 

        For The  Rasgulla or Rasogolla 

    Ingredients

1. Milk -  1 liter
2. Sugar - 2 cups
3. Water - 3 cup
4. Cardamom powder - 1 tea spoon
5. Lemon juice as required

   For Make  The Rasgulla / Rasogolla 

  Method :

1. Take a wok . Switch on the flame  . Now take 1 liter milk .
2. Pour the milk into the wok .
3. When milk start to boil  . Then reduce to heat  to very low .
4. Add lemon juice little by little into  the milk . Stir  it very well and mix it very well .
5. Now milk start to curdled . When chhenna ( chhena   or cottage cheese )   and  water start to separate from  the  milk  . Milk is completely curdled . Immediately switch off the flame .
6.  Allow to cool  . Keep it aside .
7. Once milk is completely cool .
8. Now take a bowl and put the cotton cloth on the bowl .
9. Pour the curdle milk on the cotton cloth . Filter or Strain  the curdled milk . Drain  the curdled milk water from the chhenna  ( Channa / cottage cheese )  .
10. Now wash and clean  the chhenna  ( chhana / Cottage cheese )  with cool  water  or normal temperature water . Wash it very well with water .
11. Remove  the sourness and  lemon smell  from the chenna ( chhana / cottage cheese ) . 
12. Now squeeze excess water from the chhenna ( chhana / cottage cheese )  . Drain the water from the chhenna ( chhana / cottage cheese ) .  Keep it aside .
13. Take a plate . Put the chhenna ( chhana / Cottage cheese )  into the plate .
14.Mash and  Press the chenna ( chhana / cottage cheese )  Very well with  of  finger  help  .
15. When chhenna ( chhana / cottage cheese )   is 50% soft . Add cardamom powder on the chenna  (chhana / cottage cheese ) .   Mix it very well with hand .
16. Now start to knead the chenna  ( chhana / cottage cheese ) .  Knead for about 20 minutes . Chenna will soft and smooth .
17. When chenna ( chhana / cottage cheese )    is soft and smooth . Now stop to knead the chenna ( chhana / cottage cheese ) . Make a smooth dough from the chenna ( chhana / cottage cheese ) .  
18. Divide into 6 small ball  from the chenna ( chhana / cottage cheese ) .
19. Take a wok . Add 3 cup  water   into  the wok . Then add  2 cup of sugar  into the water . Mix it very well .
20. When sugar is dissolve from water . Water start to boil .
21. Now add chana ( chhana / cottage cheese ) .    ball  into the hot water . Cover the wok and close the lid . Reduce to medium flame . Cook for about 15 minutes .
22. After 15 minutes open the cover . sugar start to thicken consistency . ( Neither syrup consistency very liquid  nor very dry . Kheer kadam  rasogolla / rasgulla  syrup should be thicken consistency ) .
23. Then switch off the flame . Cover the wok again . Keep it aside .
24. Soak the rasogolla / rasgulla into the sugar syrup for about 4 - 5 hours .
25. After 5 hours , take out rasogolla / rasgulla  from the sugar syrup . Remove the excess sugar syrup .
26. Take a plate . Transfer the rasogolla /  rasgulla  to a  plate . Keep a side .

                For  Make  The  Sandesh

Ingredients :

1. Khoya / mawa   - 200 gm ( grated )
2. Powder sugar - 1 cup
3. Milk Powder - 1/2 cup  ( Half cup )

Methods :

1. Take a bowl . Then add grated khoya  , milk  powder  and powder sugar into the bowl  . Mix it very well with hand . Now mixture is ready .
2. Take a wok . Then add  mixture ( khoya , milk powder  and powder sugar ) .  Reduce to heat very low .
3. Stir and mix it very well for about 2 minutes .
4. After 2 minutes . Switch off the flame .
5. Take a bowl . pour the mixture into the bowl . Keep it aside . Allow to cool for about 15 minutes .
6. After 15 minutes . Mix it very well  to the mixture . Press  the mixture   with  hands  . For about  5 minutes .
7. After 5 minutes , Knead the mixture  with hand . Make a soft and smooth dough .
8. Divide into 6 balls from the dough .
9. Make a round shape lemon size  balls   from the khoya  dough .Give a  Shape the ball with  of  hand help .
10. Take a khoya ball or  sandesh  ball . Now press  the khoya  ball  into center side . Flat the khoya ball or  sandesh  ball by  hand .
11. Now take one pieces rasogolla / rasgulla  . Put the one pieces rasogolla / rasgulla  into the khoya ball   center   .
12. Next close and seal the rasogolla / rasgulla  with  khoya  ball . Completely cover to rasogolla / rasgulla   with koya ball   .
13. Make a round shape ball .
14. Take a plate . Put the kheer kadom  sandesh  on  the plate .
15. Keep a side .
16. Now 2nd step is complete .

         For the Garnish

Ingredients

1. khoya kheer grated - 1 cup
2. Powder  khoya - 1 cup
3. Milk powder - 1 tea spoon
4. Finely chopped pistachio - 1/2 tea spoon

         For Make The Garnish 

Methods

1. Take a bowl . Add grated koya kheer , milk powder  and Powder  khoya  into the bowl  . Mix it very well  with spoon or of  hand help . Keep it a side . Now mixture is ready .
2. Take one pieces kheer kadam sweet . Roll the sweet into the mixture . Coat the sweet very well .
3. Once  kheer kadam  sweet  coat  is very well . Now finally ready the  kheer kadam sweet .Sprinkle some finely chopped pistachio on the top . 
4. Repeat other kheer kadam sweet in same process .
5. Take a plate . Transfer  the kheer kadam sweet   to a   plate  .
6. Set the Kheer  Kadam sweet  and  keep it aside for about 4 hours  or refrigerate for 2 hours .
7. Serve the kheer kadam sweet at room temperature . 

               

            

Rainy Day Season Special Khichuri ( Khichdi ) / Monsoon's Day Special Khichdi ( Khichuri) / Rainy Day Special Khichuri Recipe /

Khichdi  ( Khichuri )  is a  Rainy Day Special food  or  khichdi  Dish (  lunch  food ) . This Khichuri (khichdi ) Made  by my mom . It is all time my  favorite dish . She   made  the  khichuri  with  lots   vegetables  and ghee  . We are  Serve the hot khichuri   with  Beguni ( Eggplant Fritters ) , Papad Bhaja , Labra Tarkari ( Bengali's Mix Vegetables Curry ) . It  taste is  Great  .  Serve the khichuri  with few drops of ghee  into the hot  khichuri  . This  khichuri  make is very easy  . It is  very tasty and nutritious food  .When the khichuri   serve to the plate , then nice aroma comes out from the khichuri  . This moment enjoy with  the rain and enjoy into  the  rainy day season . This dish favorite of my family member's  . So today i share , my favorite dish and favorite recipe . This recipe need , few of ingredients . If you wants  avoid vegetables into the khichuri ( khichdi ) recipe. You can it . Khichuri  all time nutritious food . Dal has good sources  of  protein  and many source of micro nutrition . It is good for school   children's  , Anemia patient  and   children's . Serve the khichuri   into  any Bengali Occasion  , like Durga Puja , Laxmi  Puja , Saraswati  Puja .Now discuss  The  Recipe .

Ingredients :

1. Sona Moong Dal / Moong dal  - 1 cup
2. Gobindo Bhog Rice / Basmati Rice /  Or any rice - 1 cup ( Mom  has   used  in this recipe gobindo bhog rice ) .
3. Salt to taste
4. Turmeric Powder As Required
5. Sugar - 1 tea spoon ( optional )
6. Ginger paste - 1 table spoon
7. Green Chili paste - 1 table spoon
8. Cumin Powder paste - 1 table Spoon
9. Whole Dry red chili - 2 pieces
10. Bay leaf - 2 - 3 pieces
11. Red Pumpkin As Required
12. Brinjal ( EggPlant ) , Begun - 1
13. Potato - 1
11. Pointed Gourd /  Potol / Parwal - 5
12. Gathi Kochu / Arbi / Colocasia / Taro Root - 4 - 5
13. Ghee ( clarified butter )  As required

14. Garam Masala Powder As required
15. Whole Cumin Seeds - 1 tea spoon 

Methods :

1. Switch on the flame . Take a wok . When wok absolutely hot . Then add dal into the wok . Fry till golden brown color . Take out dal from the wok . Wash the dal with cold water .
2. Take a bowl . Then add dal into bowl . Add water into the bowl . Soak the dal for about 3 - 4  hours . Keep it aside .
3.Take a wok again . Switch on the flame . Wok is hot . Then add rice into the wok . Fry the rice for few seconds . Take out rice from the hot wok . Wash the rice with  under running tap water  .
4. Soak the rice into the bowl for about 3 - 4 hours . Keep it aside .
5. Wash the Brinjal ( eggplant ) with cold water . Remove the Brinjal ( EggPlant )  both sides of end  portion .  Cut into medium size cubes pieces . Keep it aside .
6. Wash and clean the red pumpkin thoroughly with water  . Peel  of the Pumpkin skin with knife . Cut the pumpkin into medium size cubes pieces . Keep it aside .
7. Wash and rinse the potato by water  . Peel the potato from the skin . Cut into medium sizes cube pieces . Keep it aside .
8. Wash and clean the pointed gourd with water . Remove and cut the both sides end of part with knife  . Cut into cub pieces . Keep it aside .
9. Wash and clean the Gathi kochu or Taro root . Peel the gathi kochu  . Keep it aside .
10. Take a pan. Then switch on the flame . Now add 2 tablespoon of  ghee into the pan . When ghee start to melt . Then reduce to heat  very low . Now add add 2 pieces of bay leaf , add whole dry red chili and add whole cumin seeds into the pan . Stir for few seconds .  Fry till few seconds .
11.  Then add ginger paste , Cumin powder paste and green chili paste into the pan . Saute for few minutes .
Then switch off the flame . Keep it aside .
12.Take a pressure cooker . Then add soak dal , soak  rice ,  Fried Masala (  For example ginger paste , cumin powder paste , green chili paste , whole cumin seeds , whole dry red chili and whole bay leaf  )  , add salt to taste , turmeric powder , sugar , water ( As Required ) ,  add cut the vegetables into the pressure cooker . Mix it very well . Cover the pressure cooker and close the lid . Cook for 1 whistles .
13. When it is done . Then add garam masala powder and add more ghee into the hot khichuri ( Khichdi )  . Give quick  stir again into  the khichuri ( Khichdi )  . Mix it very well into the khichuri ( khichdi ) . Cover the pressure cooker   again  and close the lid . Keep it a other side for about 10 minutes .
14. Serve hot .
15. Serve the hot  khichuri ( khichdi )  with any preparation Food or your choice's food .
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Ilish Macher Jhol / Ilish Macher Patla Jhol / Hilsa Fish Light Gravy / Hilsa Fish Gravy

Ingredients :

1. Ilish Mach / Hilsa Fish - 5 Pieces
2. Turmeric Powder As Required
3. Salt to taste or salt as required
4. Slit green chili - 2 pieces
5. Kashmiri Dry Red Chili Powder - 1 Tea Spoon
6.Kalonji / Nigella Seeds / Kalo jeera  - 1/2 tea Spoon
7. Brinjal / EggPlant / Begun  - 1
8.Pointed Gourd / Potol / Parwal  - 4
9. Mustard Oil As Required
10. Water As Required

Methods :
1.Wash and clean the brinjal ( eggplant )  with water . Cut and remove the brinjal ( eggplant ) in both of  sides end of the part . Cut the brinjal ( eggplant )  into medium size slices of pieces . Keep it aside .
2. Wash and clean the pointed gourd  by the water . Remove the pointed gourd into both of sides end of the part . Cut the pointed gourd into medium size slices of pieces . Keep aside .
3. Wash and clean the fish pieces with normal water . When this process is done . Drain the water completely  from the Hilsa fish pieces . Keep it aside .
4. Take a bowl  . Add hilsa fish into the bowl . Marination with  sprinkle some salt  and 1 tea spoon turmeric powder on to the fish of pieces . Mix it very well  with the hand and rub the fish pieces very well . Keep it aside for about 30 minutes .
5. Take a wok or kadai. Add mustard oil into the wok . When oil is hot and smoke  .
6. Add the 2  Pieces  of fish pieces  very carefully into the hot oil . Fry the fish pieces on both sides . Fry for few seconds . Then take out fish from the hot oil .  Keep it aside . Fry  other the fish  into  same the  process .
7.  In the same oil . Heat the oil very few minutes .
8. Oil is completely hot and smoking . Reduce to heat very low .
9.  Now add kalonji or nigella seeds and add slit green chili into the hot oil  . Stir for few seconds .
10. Add  brinjal  , and point gourd . Mix well . Sprinkle salt to taste  into the vegetables . Mix it very well . Cover the wok . Cook for 10 minutes . ( reduce to heat very low ) .
11. After 10 minutes , When pointed gourd  and brinjal  are  50 %  tender . ( now increase to the heat ) .
12. Now add the turmeric powder into the vegetables . Saute for few seconds . Saute for few seconds .
13. Next add kashmiri dry red chili powder  and sprinkle few drops of water  into the vegetables . Saute the vegetables and spices  for few seconds .
14. Now add fried hilsa fish very carefully  into the wok or spices .
15. Next add 2 cups of water into the fish . As hilsa fish is a very soft fish . So , i add 2 cups of water . Cook for 10 minutes . Cover the wok . ( reduce to the heat medium ) .
16. After 10 minutes , when fish are tender and completely cooked .
17. Vegetables are tender .
18. Gravy start to thick consistency  .
19. Then switch off the flame .
20. Pour the fish curry into the serving bowl .
21. Serve the fish curry with hot steam rice .
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Tangra Macher Do Pyaza / Tangra Fish Do Pyaza Recipe

                                        Photography  By  :  Paramita  Bhattacharya                 
                       

Tangra fish  basically   find    into of  pond  water's . It is an of the  Pond of Water  the fish .  This fish is a good for health . This fish high sources of protein , iron , vitamin B , and  many Micro  Nutrition .  Tangra  Fish is  good for  of  Anemia  Patient. Tangra fish  is   high sources of Omega - 3 Fatty acids . Prevention of heart disease .   Tangra  fish's   has  of  many  types recipes . This fish is a small fish . So , good for Obesity  peoples , Heart  patient , Anemia  patient   and  good  for  health .  Now discuss this Recipe .

Ingredients :

1. Tangra Fish - 4 pieces
2. Onion - 2 ( peel the onion and cut into very finely slices , keep aside ) .
3.Ripe Tomato - 1
4. Tomato Puree - 3 table spoon
5. Cumin powder - 1 table spoon
6. Coriander powder - 1 table spoon
7. Dry red chili powder - 1tea spoon
8. Kashmiri dry red chili powder - 1 table spoon
9. Ginger ( peel ) - 1 small  pieces
10 . Garlic ( peel )  - 4 - 5 cloves
11. Oil As required
12. Garam masala powder - 1 tea spoon
13. Bay leaf - 2
14. Whole cumin seeds - 1/2 tea spoon

Methods :

1. Wash and clean the fish pieces . When this process is  complete . Drain the water from the fish pieces . Keep aside .
2. Take a bowl . Add the fish pieces into the bowl . Sprinkle  some salt , add 1/2 tea spoon of  turmeric powder  on the fish pieces . Mix it very well with hand . Rub the fish pieces very nicely . Marinate for the fish pieces for about 30 minutes . Cover the bowl . Keep aside .
3. In the mixer grinder . Add ginger  small pieces , garlic cloves , kashmiri dry red chili  powder , dry red chili powder , cumin powder , coriander powder  and add little water gradually . Grind it very well . Make a smooth paste from the spices . Pour the spices paste  into the bowl . Keep aside .
4.Take a wok . Then add oil into the wok . When oil start  to hot . then add one fish steaks very carefully into the hot oil .
5. Fry the fish until golden brown color . Take out fish pieces from the hot oil . Keep aside .
6. In the same oil . Temper the oil for few seconds . Then add bay leaf and whole cumin seeds . Stir for few seconds .
7. Then add slices onion into hot oil . Fry the onion  till pink color .
8. Next add ripe finely chopped tomato . Saute for few minutes . Fry til tomatoes   are  soft .
9. Add turmeric powder and salt to taste . Saute for few seconds .
10. Next add tomato puree , ginger paste , garlic paste , kashmiri dry red chili paste , dry red chili paste , cumin paste and coriander paste . Mix well . Fry all spices till separates oil from spices .
11. Add fried fish pieces on the spices  . Mix it very well . Then add garam masala powder on the spices  . Mix well   . Saute for few seconds .
12. Add more water into the fish pieces . Cook for 15 minutes . Cover the wok . Reduce heat to medium .  ( Tangra fish is  a  very hard fish . So i have added  more water on the fish . Tangra  fish  will  be  boiling   to  very long time . Cook for medium heat ) .
13. After 15 minutes open the cover . When fish pieces are tender and soft . Fish gravy start to thick  consistency . Then switch off the flame .
14. Pour fish curry into the bowl .
15. Serve the tangra fish curry with hot steam rice .
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Danadar Sweet Recipe / Danadar Mishti Recipe / Danadar Bengali Recipe

Danadar   is  a  very  popular  sweets  of  West Bengal  . Danadar  is a bengali sweet . Danadar   is  popular sweet  from the state of west bengal  in india  . Danadar Sweet  is  made   similarity  from  Rasogolla or Rasgulla Sweets  , Chum Chum sweet  , and    Rajbhog  sweets  . One of the most famous sweet of  west  bengal  is danadar . It is a very delicious and tasty sweets . It  is    makes    very easy . Danadar  sweet  is crunchy  of  taste    .   I  try  this  recipe  at   home . Danadar Sweets me and my mom all  time vary  favorite sweets . Now discuss this recipe .

                                    




Ingredients :

1. Milk - 1 liter
2. Sugar - 2 Cup
3. Cardamom Powder - 1/2  Tea spoon
4. Lemon juice As required
5. Water As Required

Methods :

1. Take a heavy bottom pan . Switch on the  flame . Pour the milk  into heavy bottom pan . Increase to heat .
2. When milk start to boil . Then reduce to heat very low . Add lemon juice gradually into the hot  milk . Stir it and mix it very well .
3. Milk is completely curdled . Then switch off the flame . Cover it . Rest the milk  and   allow to cool for about  10 minutes .
4. Take a bowl . Place the muslin or cotton cloth on  the bowl . Pour the curdled milk into muslin cloth  and strain it very well .
5.  Squeeze excess water from chhana / chenna ( cottage cheese )  . Keep a side .
6. Wash and rinse the chhana /  chenna ( cottage cheese ) /    with cold water . Remove sourness from chhana . Again squeeze excess water from chhana . Keep  a side .
7.  Take a steel flat plate . Place the chhana chenna ( cottage cheese )     into steel plate or take a chhana into steel plate .  Add cardamom powder on  the chhana's . Mix it well .
8. Knead it very well for about 20 minutes  . knead the  cottage  cheese  with help's  of  palm  of  hands    . While  cottage cheese  is very smooth  and soft .  It is done . Make a soft dough from the chhana / chenna ( cottage cheese )  .
9. Divide into 4 equal size ball from the chhana .Now time for give a shape from the chhana /chenna ( cottage cheese )    .
10. Make a cylindrical shape from the chhana / chenna ( cottage cheese )  ball . Keep a side .
11. Take a wok . Pour 2 cup of water into the wok .
12. Next add 2 cup of sugar  into the water . Mix it very well . ( increase to heat ) .
13. When water starts to boiling . Sugar are completely dissolve  into hot water  . When water is very hot .
14. Next add chhana  / chenna ( cottage cheese )  ball into the hot water . ( reduce to heat medium ) . Cover the wok . Cook for 5 minutes .
15. After 5 minutes , open the cover . Flip the danadar to other sides  very carefully . you can notice that now increase the danadar size double .  cover the wok again   . Cook for 10  minutes .  Reduce to heat very low .
16. After 10 minutes , open the cover . When sugar syrup is very thicken  consistency . Sugar syrup start to very dry consistency . Then switch off the flame .
17. Take out danadar very carefully from the sugar syrup . Remove the excess syrup . Keep aside for about 4 to 6 hours . Allow to cool . OR Keep the danadar  sweets into of the Refrigerator or fridge .
18. Before serving take out the danadar sweets from fridge .
19. Serve the danadar at room temperature or cold .
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Narkol Diye Chichinga / Narkel Diye Chichinga / Snake Gourd Curry With Coconut

Ingredients :

1. Snake Gourd - 4
2. Coconut Grated - 1 cup
3. Onion - 2
4. Ripe Tomato - 1
5.Salt to taste
6. Turmeric Powder as required
7. Sugar - 1 small  tea spoon
8. Nigella seeds / Kalo jeera - 1 tea spoon
9. Mustard oil as required
10. Water as required
11. Whole  Poppy Seeds - 1 table spoon
12. Whole  Mustard Seeds - 2 tea  Spoon
13. Green Chili - 3

Methods :

1. Wash and clean the snake gourd  thoroughly  with water .
2. When it is done . Dry the snake gourd skin with cotton towel .
3. Remove the snake gourd skin very well  . Cut and remove the end of part  .
4. Then cut the snake gourd  into finely chopped . Keep a side .
5. Peel the onion from skin . Cut into very finely slices .
6. Wash and clean tomato . Cut the tomato into  very finely chopped .
7.Take a small  bowl  .Add water , whole poppy seeds , and add whole mustard seeds into the bowl . Soak for the spices 1 hours .
8.After 1 hours , drain the water from spices . In the mixer grinder jar , add into  soak poppy seeds , soak mustard seeds  and green chili .  Add 1 tea spoon of water gradually  into mixer grinder jar . Grind it . Make a smooth paste from the spices . Pour the spices into the bowl . Keep a side .
9. Take a kadai . Then add oil into kadai . Heat for oil few minutes . When oil is  completely hot  and smoking . Temper with nigella seeds . Stir for few seconds .
10. Next add finely slices onion into kadai . Fry the onion till light golden color .
11. Then put finely chopped snake gourd into the hot oil  and add sprinkle  salt to taste on the finely chopped snake gourd  . Keep stir . Mix it very well . Cover it . Cook for 5 minutes .
12. After 5 minutes , open the cover .  Check  the Snake gourd and snake gourd  release more water . Cook for another 5 minutes . Cover it again  .
13. After 5 minutes open the cover , when snake gourd 50% tender  .
14. Then add finely chopped ripe tomato . Cook till tomatoes are soft .
15. Then add turmeric powder and sugar . Saute for few seconds .
16. Next add poppy seeds paste , mustard seeds paste , green chili paste  into the snake gourd . Mix it very well . All pieces saute  for few minutes .
17. Next add grated coconut on the  snake gourd . Mix it very well . Saute for few seconds .
18. Then add 1/2 cup of water into the kadai  . Mix it very well and cover it . Cook for 10 minutes .
19. When water is evaporated from the curry .
20. Transfer the  curry  to a serving bowl .
21. Serve hot .
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Restaurants Style Aloo Diye Boal Macher Kalia / Restaurants Style Potato And Boal Fish In Spicy Curry

Ingredients :

1.  Boal Fish - 4 pieces
2. Potato - 1
3.Tomato Ketchup - 1/2 cup
4.Onion - 2 ( peeled , cut into finely slices pieces )  .
5.Garlic - 4 Cloves ( peeled )
6.Turmeric Powder As Required
7. Salt To Taste
8. Garam Masala Powder - 1 Tea Spoon
9. Cumin Powder - 1 Tea Spoon
10.Coriander Powder - 1 Tea Spoon
11. Kashmiri Dry Red Chili Powder - 1 Table Spoon
12. Dry Red Chili Powder - 1 Tea Spoon
13. Mustard Oil As Required
14. Lemon Juice - 1 Tea Spoon
15. Tomato - 1 ,  Finely Chopped
16. Bay Leaf - 2
17. Whole Cumin Seeds - 1/2 Tea Spoon
18.Whole Crushed and slit green cardamom - 1 pieces
19. Cinnamon - 1 stick
20. Water As Required

Methods : 

1. Wash and clean fish very well  by water . Keep a side .
2. Peel the potato from skin .Cut into medium size  pieces . Keep a side .
3. Take a bowl . Add the fish pieces into bowl .
4. Marinate the fish pieces with 1 table spoon of turmeric powder , 1/2 tea spoon of salt , 1 tea spoon of mustard oil  and add 1 table spoon of lemon juice . Mix it very well   . Cover and keep aside for  about 30 minutes .
5. Take a pan . Switch on the flame . Add mustard  oil into pan  . Heat the oil for about 2 minutes  . Oil is completely hot . Then add  ginger paste ,  whole garlic cloves , 1 tea spoon of cumin powder , 1 tea spoon of coriander powder , 1 tea spoon of dry red chili powder , 1 tea spoon of Kashmiri  dry red chili powder . Mix it very well . Fry the masala for 2 minutes . Reduce to medium flame . Fry masala till become oil  separates  from masala .
6. Switch off the flame . Allow to coll . Once time when masala to cool .
7.   Take a mixer grinder . Then add fried  into the mixer grinder . Grind it . Make a smooth masala paste . Keep aside .
8. In the separate wok . Then add enough oil into the wok . When oil is completely hot and smoke . Now oil is ready for fish preparation .
9. Add 2 pieces fish steaks into the oil . Reduce to medium flame . Fry on both sides . Fry fish pieces for 1 minutes . Fry till lightly  brown color .Keep a side .
10. Take out fish pieces from oil . Fry other fish pieces in same process .
11. Next  add potato  pieces into oil . Fry till golden brown . Take out them . Keep a side .
12. In the same oil . Heat the oil for about 1 minute . Add bay leaf , whole cumin seeds , whole crushed and slit cardamom , and add 1 pieces  cinnamon  stick . Fry for few seconds .
13. Add finely slices onion pieces into the oil . Fry till golden brown color .
14. Put ripe tomato pieces . Fry till tomatoes are soft .
15. Then add turmeric powder and add salt to taste  . Saute for few seconds .
16. Add ground spices  paste  into wok . Fry the masala till release oil from masala .
17. Put tomato ketchup  and garam masala powder . Mix it very well . Saute for few seconds .
18. Then add fried potato pieces and add fried fish pieces into the masala . Mix well .
19. Add  2 cup of water . Mix it very well . Cook for 10 minutes .
20. After 20 minutes , potato are tender . Gravy is thicken . Then switch off the flame .
21. Pour the fish curry into bowl .
22. Serve hot with steam rice .

Dalma Recipe , Oriya Special Dalma Recipe , Or Oriya Dal And Tarkari Recipe , ( Oriya Special Lentil And Mix Vegetables Curry )

Ingredients :

1. Toor dal / Arhar dal - 1 cup
2.Panch phoran - 1 tea spoon      
3. Pumpkin ( yellow / red ) , cut into medium pieces - 1 bowl 
4.Brinjal ( eggplant ) - cut into medium pieces
5.Potato - 1, peel the potato and cut into medium pieces
6. Ridge Gourd - 1 , peel the ridge gourd and cut into medium pieces
7. Pointed gourd  - 3 , peel the pointed gourd and cut into medium pieces
8. Bay leaf - 2
9. Whole dry red chili - 1
10.Ginger paste - 1 tea spoon
11. Kashmiri dry red chili powder - 1 tea spoon
12. Cumin powder - 1 tea spoon
13. Coriander powder - 1 tea spoon
14. Ghee ( clarified butter ) - 1 tea soon
15. Salt to taste
16. Turmeric powder as required
17. Sugar - 1 tea spoon
18. Grate coconut as required
19. Fresh coriander leaves ( finely chopped ) as required
20. Ripe Tomato - 1
21. Oil  as required
22. Water as required 


Methods :
1. Wash and  cut the vegetable by the water . Drain the water from the vegetable . Keep aside .
2.  Soak  the dal for about  3 - 4 hours . Keep aside . After 4 hours drain the water from the dal .
3. Add the dal  , pour 3 cups of water  and few drops of oil into the pressure cooker .
4. Cook for 3 whistles . Cook till dal is cook . Then switch off the flame  . Allow to cool . Keep aside .
5. Release  the pressure completely  from the pressure cooker .
6. Open the pressure cook . Give an one stir .
7. Take a wok . Switch on the flame . Heat the oil in wok . When oil is completely hot . Now oil is ready .
8. Then add panch phoron , bay leaf and whole dry red chili  into the oil . Stir for few seconds .
9. Add finely chopped onion into the wok . Fry till golden color .
10. Then add cut the vegetable into the wok . Sprinkle salt to taste into the vegetable . Mix it very well . Reduce to heat very low . Cover it . Cook for 10 minutes .
11. After 10 minutes , when vegetables are half tender .
12. Then add finely chopped tomato . Saute till tomatoes are tender .
13. Add  turmeric powder into the vegetable . Saute for 1 minutes . Saute till raw smell goes off from the turmeric powder . Add  sugar saute for few seconds .
14.. Next add kashmiri dry red chili powder , cumin powder , coriander powder , ginger paste ,  and  few drops of water  into the vegetable . Mix it very well .
15 . Saute till separates oil from the masala .
16. Now add 2 table spoon grate coconut  and add  fresh  finely chopped coriander leaves  into the wok . Mix it very well . Saute for few seconds .
17. Then add boil dal and 2 cup water  into the wok . Mix it very well . Cook for 10 minutes .
18. Dal are thicken consistency . All vegetables are cook and tender .
19. Then switch off the flame . Add 1 tea spoon of ghee into the dal . Mix it very well .
20. Pour the dal into the serving bowl . Garnish the dal with  grate coconut .
21. Serve hot .
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Misti Nimki ( Sweet Fried Crackers )

Ingredients :

1. Maida / All purpose  flour - 300 gm
2. Nigella seeds / Kalo jeera - 1 tea spoon
3. White oil as required / white oil as need
4. Salt one pinch
5. Sugar - 1 cup
6. Water - 1 cup

Methods :

1. Take a mixing bowl . Mix  maida , nigella seeds , one pinch of salt , add oil gradually and add water very slowly . Mix it very well .
2. Knead the dough very well from the mixture .
3. Make a soft and smooth  dough from the maida mixture  . Rest the dough for about 15 minutes  and cover  the dough . 
4. When it is  done . Divide the dough into 6 part  . Make a small ball from the dough .
5. Take a floured board . Take a one small dough  ball , dip the ball into the white oil  and  roll out   from the dough ball . ( for example indian traditional thin  chapati or  Roti  shape  ) . Prick the roll  by fork  and few portion . ( Prevention for  puffed the nimki     ) .
6. Now cut the roll  . Cut into diamond shape with knife help .
7.  Add enough  oil into the wok . Oil is start to hot . Then reduce to heat very low . Then add one by one nimki batches into the wok .
8. Fry till golden color . Fry in both sides them .
9. Take out from the oil . Remove the excess oil .
10 . Fry the others nimki in the same process .
11. Now take a separate wok . Add 1 cup  of water  and 1 cup of sugar . Continuous stir  .When sugar is dissolve  and sticky consistency . When water reduce to 1/2 cup . Sugar syrup should be  sticky and thicken consistency for the sweet nimki .  Then switch off the flame .
12.  Add fried nimki  into the sugar syrup . Mix it very well  from the sugar syrup . 
13. When  Nimkis are coat very well  from  the  sugar syrup . Immediate    take out nimki  from the wok  .
14. Allow to cool for the room temperature .
15. Once time it is cool . Add the nimki into airtight  container  jar .
16. Serve the nimki with room temperature .  

Bengali Style Aloo Potol Diye Macher Jhol / Bengali Style Fish Curry With Potato And Pointed Gourd

Ingredients :

1. Potato - 1
2. Potol / Pointed Gourd / Parwal - 6
3. Fish  Katla  - 4 ( I have used in this recipe katla fish )
4.Bay leaf - 2
5. Whole cumin seeds - 1/2 tea spoon
6. Garam masala powder - 1/2 tea spoon
7. Turmeric powder  as required
8. Salt to taste
9. Cumin powder - 1 table spoon
10. Coriander powder - 1 table spoon
11. Kashmiri dry red chili powder - 1 tea spoon
12. Ginger paste - 1 table spoon
13. Tomato - 1
14. Oil as required
15. Bay leaf - 2
16. Water as required

Methods :

1. Wash and clean the fish  pieces thoroughly . Clean and wash the fish pieces by the water .
2. Then add fish pieces into the bowl . Sprinkle salt and turmeric powder . Rub the fish pieces  very well . Keep aside for about 30 minutes .
3. Remove the skin from potato . Cut the potato  into the medium size slice pieces   . Wash and clean the potato piece by water .Keep aside .
4. Remove the point gourd skin from the few areas . Remove the both end of the part . Cut into pieces . Wash and clean the point gourd by the water. Keep aside .
5. Wash the tomato . Cut into finely chopped . Keep aside .
6. Take a wok . Add oil into the wok . Heat the oil . When oil is hot and smoke . Then add one by one two pieces fish into the hot oil . Fry till golden color and fry both side . When it's done . Take out the fish pieces from the oil . Keep aside .
7.In the  Same oil , add pointed gourd / potol . Fry till golden color . Reduce heat to very low . Take out them from the wok . Keep aside .
8. Now add potato pieces into the oil . Fry till golden color and fry for both sides . Take out fried  potato pieces from the oil . Keep aside .
9. Now add few oil into the wok . When oil is hot . Then add bay leaf and add whole cumin seeds . Stir for few seconds .
10. Next add finely chopped tomato and salt to taste . Fry till tomatoes become soft .
11. Put turmeric powder . Mix it very well . Fry for few seconds .
12. Now add cumin powder , coriander powder , ginger paste , kashmiri dry red chili powder and mix it very well . Add  few drops of water . Mix well . Fry till  the masala separates oil from the masala .
13. When this process is done . Then add fried fish pieces , fried potato ,  fried pointed gourd and  garam masala powder into the masala . Mix it very well .
14. Add enough water . Mix it very well  . Cover and close the lid . Cook for 15 minutes . Reduce heat to medium flame .
15. After 15 minutes  . open the cover . When fish are tender . Potatoes and pointed gourd are soft and boiled . Then switch off the flame .
16. Pour the fish curry into the bowl .
17. Serve the fish curry with  steam boiled rice .

Soya Chunks And Potato Curry

Ingredients :

1.Potato - 2
2. Soya Chunks - 1 bowl
3. Oil As Required
4. Water as required
5. Cumin powder - 1 table spoon
6. Coriander powder  -  2 table spoon
7. Dry Red chili powder - 2 table spoon
8. Kashmiri dry red chili powder - 2 table spoon
9. Garlic - 10 cloves ( peeled  and then make a smooth paste ) - 2 table spoon
10. Ginger - 2 table spoon
11. Bay leaf - 2
12. Slit cardamom - 1
13. Whole cumin seeds - 1/2 tea spoon
14. onion - 3
15. Ripe tomato - 1
16. Tomato puree - 1 cup
17. Salt to taste
18. Sugar - 1 tea spoon
19. Turmeric powder - 1 tea spoon
20. Garam Masala Powder - 1 tea spoon
21. Ghee ( clarified butter ) - 1 table spoon

Methods :

1. Wash and clean the potato by the water . Remove the skin from potato . Cut into  cube  pieces . Keep aside .
2. Peeled the onion and cut into finely chopped .
3. Wash and clean the tomato with water . Cut into finely chopped .
4. Take a heavy bottom pan . Then add enough water in the heavy bottom pan . Switch on the flame . When water  start  come to boil .
5. Then add soya chunks into the hot water . Mix it very well . Switch off the flame . Cover it . Soak the soya chunks  and keep aside for about 1 hours .
6. After 1 hours , drain the water from the soya chunks . Squeezes  out  to the  excess water from the soya chunks . Keep aside .
7. Take a wok . Then add oil into the wok . When oil is hot and smoke . Then add bay leaf , whole cumin seeds and crushed and slit cardamom . Stir for few seconds .
8. Put cub potato into the wok . Fry till  golden color .  Keep aside .
9. Then add onion in the wok . Fry till golden color .
10. Add  finely chopped tomato into the wok . Fry for 1 minutes . Fry till tomatoes are soft .
11. Add sprinkle salt to taste in the wok . Mix it very well .
12. Put 1/2 tea spoon of turmeric powder in the wok . Mix it very well . Cook for 1 minutes .
13. Add   1 tea spoon of sugar into the wok . Fry for few seconds .
14. Then add 2 table spoon of garlic paste , 2 table spoon of ginger paste , 1 table spoon of cumin powder , 2 table spoon coriander powder , 2 table spoon of dry red chili powder , 2 table spoon of kashmiri dry red chili powder , and add tomato puree of 1/2 cup into the masala . Mix it very well . Saute for 2 minutes . When oil separates from masala .
15. Add garam masala powder 1 tea spoon , add boiled  soya chunks , and fried potato  . Mix it very well . Cook for 2 minutes  .
16. Put 2 cup of  water into the masala . ( if you add more water and  add it ) . Cover and close the lid . Cook for 10 minutes .
17. After 10 minutes , open the cover from the soya chunks curry . Gravy is thicken consistency . Potatoes are boiled and tender . Now reduce to  heat  very low .
18. Now add 1 table spoon of ghee into the soya chunks curry . Mix it very well . Switch off the flame .
19. Pour the soya chunks curry into the bowl .
20 . Serve hot .

Restaurants Style Potato And Spinach Curry

Ingredients :

1. Potato - 1
2. Spinach - 500 gm
3. Bay Leaf - 2 pieces
4. Whole Cumin Seeds - 1/2 tea spoon
5. Slit Cardamom - 1
6. Cinnamon - 1
7. Salt to taste
8. Sugar - 1 tea spoon
9. Turmeric powder - 1 tea spoon
10. Kashmiri dry red chili powder - 1 tea spoon
11. Dry red chili powder - 1 tea spoon
12. Cumin powder - 1 tea spoon
13. Coriander powder - 1 tea spoon
14. Ginger paste - 1 table spoon
15. Garlic paste - 1 table spoon
16. Onion - 2
17. Garam Masala Powder - 1 tea spoon
18. Oil As Required
19. Tomato Puree - 1/2 cup
20. Fresh Cream - 1/2 cup
21. Crushed Kasuri Methi - 1 tea spoon
22. Ripe Tomato - 1
23. Water  As Required 

Methods :

1. Rinse and clean the spinach leaves  wash it very well  by water . Remove the stems from the spinach . Cut into finely chopped and keep aside .
2. Peel the potato and remove the skin . Cut into medium pieces . Keep aside .
3. Peel the onion . Cut into finely chopped . Keep aside .
4. Take a pressure cooker . Add finely chopped  spinach into the pressure cooker . Pour water in the pressure cooker . Cover and close the lid . Cook for 1 whistles . When it is done . Then switch off the flame .
5. Take a bowl . Pour the boiled spinach  into the bowl . Allow to cool . Once it is cool .
6. Take a grinder . Then add boiled spinach into the mixer grinder . Grind it . Make a smooth paste .
7. Add oil  in a pan . When oil is hot and smoke .
8.Then add bay leaf , slit cardamom , whole cumin seeds and cinnamon fry for few seconds .
9. Put  potato cubes in the pan . Reduce medium flame . Fry till golden color .
10. Then add finely chopped onion in the pan . Fry till  onions are golden brown color .
11. Add finely chopped tomato . Fry for 2 minutes . Fry till tomatoes are soft .
12. Then add turmeric powder fry till raw smell goes off .
13. Add sugar and salt  to taste in the pan . Fry for few seconds  .
14. Then add ginger paste and garlic paste . Saute for 1 minutes .
15. Add kashmiri dry red chili powder , dry red chili powder , cumin powder , coriander powder , tomato puree  , crushed kasuri methi , and garam masala powder . Fry the masala till oil become separates from the masala .
16. Add Spinach or Palak Puree into the masala . Mix it very well . Cook for 10 minutes on medium heat . Keep stirring  and stir occasionally .
17. After 10 minutes , when potatoes are tender and curry is thicken . Then switch off the flame .
18. Add fresh cream in the curry . Mix well .
19. Pour The curry into the bowl .
20. Serve hot with paratha , naan or any Indiann  bread .