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 .

Bandhakopir Ghonto ( Bengali Recipe ) / Bengali Style Bandhakopir Ghonto / Bengali Style Cabbage And Potato Curry

Ingredients :

1. Potato - 1
2. Cabbage - 1 ( medium )
3. Ripe Tomato - 1
4. Whole cumin seeds - 1/2 tea spoon
5. Dry red  chili powder - 1 table spoon
6. Kashmiri dry red chili powder - 1 table spoon
7. Cumin powder - 1 table spoon
8. Coriander powder - 1 table spoon
9.. Salt to taste
10. Turmeric powder - 1 teaspoon
11. Ginger paste - 1 table spoon
12. Sugar - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Ghee ( clarified butter ) - 1 table spoon
15.Water As Required
16. Bay Leaf - 2 pieces
17. Oil As Required 

Methods :

1. Wash and clean the potato . Peel the potato  from  skin .When it's done . Then cut into medium size pieces .Keep aside .
2. Wash and clean the cabbage by the water . Cut the cabbage into finely chopped . Keep aside .
3. Wash and clean the ripe tomato  and finely chopped . Keep aside .
4. Take a pressure cooker . Add the finely chopped cabbage into the pressure cooker . Pour the water as required  into the pressure cooker . Cover and close the lid . Cook for 1 whistles .
5.Open the pressure cooker . Keep aside .
6. Take a wok . Heat  oil into the wok . When   oil   start  to smoke . Now oil is ready for the cabbage curry preparation .
7.Now add cube potato into the wok . Fry till golden color . When it is done . Take out them from the oil . Keep aside .
8. Same oil add whole cumin seeds and bay leaf . Both spices  fry for 1 minutes .
9.Then add finely chopped tomato  and salt to taste . Fry till tomatoes are soft and leave water .
10. Then add turmeric powder and sugar . Fry for 1 minutes .
11. Add cumin powder , coriander powder , dry red chili powder , kashmiri dry red chili powder and add some  water  1 tea spoon if required .Saute until  oil become separates from the masala .
12. Then add boiled cabbage and fried potato . Mix it very well . Cook for 1 minutes .
13. The add 1 cup water ( if you wants add more water in cabbage curry add it ) .  Cook for 10 minutes . Cover and close the lid .
14. After 10 minutes ,open the cover . When water is evaporated from the curry . Potatoes are soft and tender . Reduce heat to very low .
15. Add garam masala powder 1 tea spoon into the curry . Mix it very well . Cook for 1 minutes .
16. Then switch off the flame . Add 1 table spoon of ghee in the curry . Mix it very well .
17 . Transfer curry to a serving bowl .
18. Serve hot .

Phul Gobi Makhani / Gobi Butter Masala / Cauliflower With Butter Curry

Ingredients :

1. Phulkopi / Phool gobi / Cauliflower - 1 ( cut into medium pieces ) 
2. Crushed Kasuri Methi - 1 tea spoon
3. Oil As Required
4. Ripe Tomato - 1 ( Finely Chopped )
5. onion - 2 ( peeled  and finely chopped )
6. Garlic paste - 1 table spoon
7. Ginger paste - 1 table spoon
8. Kashmiri dry red chili powder - 1 table spoon
9. Dry red chili powder - 1 table spoon
10. Cumin powder - 1 table spoon
11. Coriander powder - 1 table spoon
12. Butter as required 
13. Tomato puree - 1 table spoon
14. Whole cumin seeds - 1/ 2 tea spoon
15. Slit cardamom - 1 pieces
16. Bay leaf - 2 pieces
17. Salt to taste
18. Turmeric powder As Required
19. Sugar - 1/2 Tea spoon ( Optional )
20. Fresh Cream - 1/2 Cup 

Methods :

1. Heat oil in pan . When oil is hot . Then add onion slices . Fry till onion  becomes translucent  and raw smell goes off .
2.Then add ginger paste , garlic paste , kashmiri dry red chili powder , dry red chili powder , cumin powder , coriander powder . Fry all the masala till leave the oil from the masala . When it is done . Then take out all the masala  from  the  pan . Keep aside .
3. Allow to cool . Once it is cool . Then add fried masala into the mixer grinder . Blend it very well .Make a smooth paste  . Keep a side .
4. Take a wok . Then add butter into the wok . When butter is melt .
5. Then add bay leaf , whole cumin seeds , slit cardamom  and  fry for few seconds .
6. Add cauliflower pieces into the wok . Sprinkle salt to taste . Mix it very well . Cover and close the lid . Simmer for 15 minutes .
7. After 15 minutes , When cauliflower pieces are half soft . Then add turmeric powder . Saute till raw smell goes off .
8. Add sugar ( optional ) mix well . Cook for few seconds .
9. Then add finely chopped tomato , fried masala paste , tomato puree , garam masala powder and add crushed  kasuri  methi  mix it very well . All the masala fry for 2 minutes .
10. Add water ( as required ) . Mix it very well.
11. Cook for 10 minutes .
12. After 10 minutes , when gravy is thicken consistency . Cauliflower are tender and soft .
13. Then add fresh cream  and 1 tea spoon of butter . Mix well .
14. Cook for another 2 minutes .
15. After 2 minutes . Now Makhani is ready . Switch off the flame .
16. Transfer to a serving bowl .
17. Serve hot .   

Soya Keema And Matar Curry / Vegetarian Soya Keema Matar / Vegetarian Soya Keema And Green Peas Curry ( Recipe )

Ingredients :

1. Soya Chunks - 1 bowl
2. Salt to taste
3. Turmeric Powder As required
4. Frozen Green Peas - 1 cup
5. Lemon Juice - 1 tea spoon
6. Ripe Tomato - 1
7. Sugar - 1 tea spoon ( optional )
8. Fresh Coriander ( finely Chopped ) - 2 table spoon
9. Cumin Powder - 1 tea spoon
10. Coriander powder - 1 tea spoon
11. Dry red chili powder - 1 tea spoon
12. Kashmiri dry red chili powder - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Bay Leaf - 2 pieces
15. Whole Cumin Seeds - 1 tea spoon
16. Cardamom slit - 1
17. Oil As required
18. Water As required
19. Onion - 2 ( peel the onion and finely chopped )
20. Ginger paste - 1 tea spoon
21. Garlic paste - 1 tea spoon
22. Tomato puree - 1 tea spoon

Methods :

1. Add water into wok . When water start to boil . Then add whole soya chunks into the wok . Mix it very well . Switch off the flame .  Keep a side for about 1 hour .
2. After 1 hour , drain out  the water from soya chunks . Squeezes excess water from soya chunks .
3. Take a mixer grinder . Then add boiled soya chunks  into the mixer grinder . Grind for few seconds . Make a soya keema .
4. Add green peas into the bowl . Add water into green peas bowl  . Soak for green peas about 2 hour . After 2 hours drain the water from green peas keep aside .
5. Take a wok . Add oil in the wok . When oil is hot . Oil is smoke from the wok . Now oil is ready .
6. Add bay leaf  , whole  cumin seeds ,  and slit cardamom . Fry till few seconds .
7. Then add onion slices and fry till golden brown color .
8. Add turmeric powder , salt to taste , sugar , and finely chopped tomato . Fry till  tomato  becomes soft.
9. Then add cumin powder , coriander powder , kashmiri dry red chili powder , dry red chili powder , ginger paste , garlic paste , tomato puree  and add little water if required . Mix it very well .
10. Fry the masala till oil becomes separate  from the masala .
11. Then add soya keema ,  green peas , garam masala powder and finely chopped coriander leaves . Mix  it  very  well .Saute for 2 minutes .
12. Add water into the wok . Mix it very well . Cover and close the lid . Simmer for 10 minutes .
13. After 10 minutes , when water is evaporated . Then add lemon juice mix it very well .
14. Then switch off the flame .
15. Pour the soya keema curry  into the bowl .
16. Serve hot .

Kheer Er Laddu / Kheer Ka Laddu / Milk Laddu

This Recipe I Adopted From My Mother  ( Grand Mother ) . So This Recipe Dedicate To Her .

Ingredients :

1. Milk - 2 liter
2. Sugar - 1 cup
3. Cardamom powder - 1 Tea spoon

Methods :

1. Switch on the flame . Take a heavy bottom pan .
2. Pour the milk into heavy bottom pan . Stir it very well .
3. When milk start to boil . Reduce heat to very low .
4. When milk 1/2 cup . Then add  sugar and cardamom powder . Mix it very well .
5. Stir till sugar is dissolved .
6. As a layer of cream from on top , move layer to the edges , slightly pushing it up the sides of pan and leaving it  to set .
7. Continue this process till milk is reduce to 1 cup . Continuous stirring . Avoid to the milk burning .
8. When milk is thicken and sticky  consistency . Milk reduce to the 1/2 cup .
9. Then switch off the flame .
10. Pour the milk into the bowl .
11. Allow to the cool .
12. Once it is cool .
13. Put  the thicken milk into the fridge for about 6 hour .
14. After 6 hours , when milk is set .
15. Take out from the fridge .
16 .Now make a round shape ball from the mixture .
17. When it i s done . Put the laddu  into the fridge .
18. Serve cool .  

Doi Potol / Dahi Parwal / Curd Parwal / Pointed Gourd In Yogurt Gravy

Ingredients :

1. Potol / Parwal /  Pointed Gourd  - 10
2. Onion - 2
3. Garlic -5 cloves ( peeled and then paste 1 tea spoon )
4. Ripe tomato - half pieces ( finely chopped ) ( I am using this recipe ripe tomato but it is absolutely  optional ingredients )
5. Cumin powder - 1 table spoon
6. Coriander powder - 1 table spoon
7. Dry red chili powder - 1 table spoon
8. Kashmiri dry red chili powder - 1 table spoon
9. Garam masala powder - 1 tea spoon
10. Ginger paste - 1 table spoon
11. Curd / dahi - 1 cup ( whisk and beaten )
12. Salt to taste
13. Turmeric Powder - 1 tea spoon
14. Sugar - 1/2 tea spoon ( optional )
15. Oil As Required
16. Whole Cumin seeds - 1/2 tea spoon
17. Bay Leaf  - 2 pieces
18. Water As required

Methods :

1. Cut and remove  potol / parwal  to the   both sides  and  end of the part .
2. Scraped and  peel to  the potol / parwal  and  few from part .
3. Cut and remove of  end of the part and give one slit .
4. Peel to  the  onion  and cut into finely slices .
5. Take  a wok . Add oil into the wok . When oil is hot .
6. Then add potol / parwal  and fry till golden brown . Do not over fry .
7. When it is done . Then take out from the oil .
8. Same oil into  the wok , now add bay leaf  and whole cumin seeds . Stir for few seconds .
9. When oil is splutter . Oil is ready for the cooking .
10. Then add finely slices onion fry till light brown and raw smell goes off .
11. Then add salt to taste , turmeric powder , sugar and  finely chopped ripe tomato . Fry for 1 minutes .
12. Next add  cumin powder , coriander powder , dry red chili powder , kashmiri dry red chili powder , ginger paste , garlic paste  and add whisk curd / dahi . Mix it very well .
13. Fry until to the masala  become  separate from the oil .
14. When this process is done . Then add fried potol / parwal  and garam masala powder . Mix it very well .
15. Then add 1 cup of water . Mix well . ( if you need add enough water so add  it   ) .
16. Cook for 10 minutes . Cover the wok .
17. After 10 minutes open the cover .
18. When parwal / Potol are tender  and soft . All spices are cook . Gravy is thicken consistency .
19. Then switch off the flame .
20 Transfer to a serving bowl .
21. Serve hot .

Bengali Style Paka Amer Misti Chutney / Bengali Style Ripe Mango Sweet Chutney

Paka  Amer  Misti  Chutney  AKA  Ripe Mango sweet chutney . Which is made from ripe mangoes , sugar  and panch phoron .

Even  main ingredients  is ripe mangoes  in the recipe . It  is  delicious  and  awesome   of  taste . Sweet  mango  chutney   Serve  is  after  of  the  meal . You  can  serve  along  as  such  for friends , relative  and  family member  .

However , the  chutney  is  melt - in - mouth  of  taste . Hence , it  is make to very easy . Ripe mango  is best  sources  of  Vitamin A  , Vitamin B ,  Vitamin C  and  Antioxidants .

Without  sweet  chutney  is incomplete  of  Bengali  cuisine . They have many types of  chutney recipe ,  like ,  plastic chutney , tomato chutney ,  and pineapple chutney .

 Usually  , the  mango chutney is serve  after  of  Lunch  and  Dinner . You  can  serve  along  as  for   gate -  together  and  home  party .

Recipe is  here of  Ripe  Mango Chutney ( How  to  Make Ripe Mango Chutney ) .  

Ingredients :

1. Ripe Mango - 2
2. Aam satto / Aam Papad / Candied mango  - half bowl
3. Sugar - 1 cup
4. Salt - one pinch
5. Turmeric powder one pinch
6. Raisins - 1 table spoon ( soak in water for about 2 hour )
7.  Whole Dry  red chili - 1 pieces
8.  Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon  - 1 tea spoon
9. Whole cumin seeds - 1/ 2 tea spoon
10 . Oil - 1 tea spoon 

Methods :

1. Peel and  remove  of  the  outer   skin  of  the  mangoes  .   Cut the mango small cubes . Keep aside .
2. For The Masala Preparation : . Take a pan . Switch on the flame . Put pan add into  dry  whole masala
    ( Panch phoron , 1 pieces of dry chili , 1/2 tea spoon of cumin seeds ) . Fry till 2 minutes . When masala are roast . Then switch off the flame . Allow to cool . Once it's cool . Then grind it . Make a roast  masala powder.
3. Ripe Mango Chutney Preparation :Take a wok . Switch on the flame . Then add 1 tea spoon of oil . When oil hot . Then add 1/2 tea spoon of panch phoron . Stir for few seconds .
4.Add ripe mango pieces , sugar , Aamsatto , pinch of turmeric powder , raisins , pinch of salt . Mix it very well .
5. Put  1 cup of water  . Mix well . Cook for 5 minutes .
6. After 5 minutes. When chutney is thicken consistency . Sprinkle 1 tea spoon of dry roast masala  powder. Mix well . Cook for chutney 2 minutes . 
7. After 2 minutes switch off the flame .
8. Pour the chutney into the bowl .
9. Allow to cool .
10. Serve cool . Usually  , the  mango chutney is serve  after  of  Lunch  and  Dinner . Serve the chutney after of  the meal .

Green Moong Dal Curry / Green Gram Curry Recipe

Ingredients :

1.  Tarka  dal ( Green moong  dal   moong dal  gota or green lentil )  -  1 bowl
2. Potato - 1 ( peel the potato and cut into small cubes )
3. Salt to taste
4. Sugar - 1 tea spoon
5. Ripe tomato - 1 ( finely chopped )
6. Onion - 3 ( peel the onion and cut into slices pieces )
7. Garlic paste - 2 table spoon
8. Ginger paste - 2 table spoon
9. cumin powder - 1 table spoon
10. coriander powder - 1 table spoon
11. kashmiri dry red chili powder - 1 table spoon
12. Dry red chili powder - 1 table spoon
13.garam masala powder - 1 tea spoon
14. bay leaf - 2 pieces
15. whole cumin seeds - 1 tea spoon
16. fresh coriander leaves - 2 table spoon ( finely chopped )
17. Lemon juice - 2 table spoon

Methods :

1. wash and clean the dal .
2. Soak the dal in enough water for about 6 hours or overnight .
3. Next day drain the water properly from the dal .
4. Take a pressure cooker . Then add dal and  pour  water ( as required )  into the cooker . Cover the pressure cooker and close the lid . Cook for 2 whistles . When it is done . Then switch off the flame . Keep aside .
5. Allow to cool . Once it is  cool . Then open the cover . Keep aside .
6. Take a wok . Add oil into wok . When oil is hot .
7. Put the potato cubes pieces . Fry till golden color . Take out them from the oil .
8. Then add whole cumin seeds and bay leaf .
9. Add onion slices . Fry until onions are brown color .
10. Next add finely chopped tomato . Fry till tomato pieces are soft .
11. When it's done . Put salt to taste , turmeric powder and sugar . Fry for 1 minutes .
12. After 1 minutes , add 2 table spoon of garlic paste , 1 table spoon of cumin powder , 2 table spoon of ginger paste , 1  table spoon of coriander powder , 2 table spoon of kashmiri dry red chili powder , 1 table spoon of  dry red chili powder , add finely chopped fresh coriander leaves  2 table spoon and add 1 table spoon of garam masala powder  and add 2 table spoon of water .
13. Fry the masala until leave the oil from the masala .
14. Then add boiled dal and fried potato . Mix it very well .
15. Now add water 2 cup of water  . Mix it very well . Cook for 10 minutes  .
16. After 10 minutes , when dal is thicken consistency . Then add 2 table spoon of lemon juice . Mix well .
17. Switch off the flame . Transfer to a bowl .
18. Serve hot .  

Soya Chunks Pakora / Soya Chunks Pakoda

Ingredients :

1. Soya Chunks - 1 small bowl
2. Bengal gram flour / besan - 1 cup
3. whole poppy seeds - 1 tea spoon
4. salt to taste
5. Turmeric powder as required
6. White oil as required

Method :

1. Take a wok . Then add enough water .
2. When water  come to boil .
3. Then add the  Soya  chunks  into the hot  water .  Mix well .
4. Soak for Soya chunks 1 hours .
5. After 1 hours drain  out  to  the water from the soya chunks . Squeezes out excess water from the soya chunks . When it's done this process . Then transfer to other bowl .
6. Now add Bengal gram flour ( besan ) , salt to taste , pinch of  turmeric powder , poppy seeds . Add    water  gradually . Mix it very well .  Make a pakora batter .
7. Then drops of  the   soya chunks  into the batter  . Mix it very well . Keep aside and marination for 1 hours .
8.Add enough oil  into a pan . When oil is hot .
9. Then  Put  small quantities of marination soya chunks into the hot oil  . Fry them both sides . Fry till golden brown color . When it's done . Take out from the oil .
10. Remove excess oil .
11. Fry remaining pakora in same way .
12. Serve hot with tea or coffee .  

Bengali Style Patol chacori ( Bengali Style Spicy Parwal / Pointed Gourd Vegetables )

Ingredients :

1. Potol / Pointed gourd  / Parwal - 10
2. Poppy seeds paste - 2 table spoon
3. Whole  mustard seeds paste - 3 table spoon
4. Onion - 2 ( medium ) , cut the onion  into very slice pieces
5. Kalojeera / Nigella seeds - 1/2 tea spoon
6. Turmeric powder as required
7. Salt to taste
8. Ripe tomato - 1 pieces
9. Sugar - 1 tea spoon
10. Mustard oil as required
11. Fresh coriander leaves 3 table spoon
12. Green chili paste - 1 table spoon ( adjust to your taste )

Methods :

1. Wash and clean the potol . Keep aside .
2. Cut  the potol  and remove into both sides end portion .
3.  Peel the  potol into few sides area of the  portion  .
4. potol  both sides end  of  the portion  cut   one  small  slit .
5. Peel the onion cut into very slices pieces .
6. Cut the ripe tomato very chopped pieces .
7. Take a wok . Add oil in a wok .
8. When oil is hot . The add kalonji / nigella seeds . Stir for few seconds .
9. Onion slices fry till golden brown .
10. Then add  potal and add salt to taste .Mix it very well . Reduce flame very low . Cover the wok.
11. Simmer for 15 minutes .
12 . After 15 minutes open the cover . When potol is half tender .
13. Then put 1 tea spoon of sugar and 1/2 tea spoon of turmeric powder . Mix it very well .Saute till 1 minutes .
14. Add  poppy seeds paste 2 table spoon , 3 table spoon of mustard seeds paste , 1 table spoon of green chili paste and add ripe tomato . Mix it very well .
15. Add  fresh coriander leaves  3 table spoon .
16. Saute till 2 minutes .
17. Then add 1 cup of water . Mix it very well . Cover it .
18. When  water is evaporate  from the potol  and potol is tender . 
19. Transfer to a serving bowl .
20. Serve hot .

NARKEL DIYE KOCHUR LOTI / TARO STOLON WITH COCONUT CURRY

Ingredients :

1. Kochur Loti ( Taro Stolon ) -  500 gm
2.  Coconut grated - 1 cup
3. Salt to taste
4. Turmeric powder  - 1/2 tea spoon
5. Sugar - 1 tea spoon
6.   whole  Kalojeera / nigella  seeds  - 1/2 tea spoon
7.Mustard oil as required
8. Whole  Poppy seeds - 2  table  spoon
9. Whole black mustard seeds  - 2 table spoon
10. Whole green chili  - 5

Methods :

1. Peel  the kochur loti . Cut the loti   1/2  inch ( half inch ) pieces .

2. Take a grinder machine . Add into grinder  whole mustard seeds 2 table spoon ,  poppy   seeds 2 table spoon and add whole green chili . Make a smooth  masala paste . Keep aside .

3. Switch on the flame . Take a wok . Add mustard oil . When oil is hot . Put 1/2 tea spoon nigella seeds or kalojeera . Stir for few seconds .

4.Add  loti   into   the  wok . Add salt to taste . Cover the  wok . Cook till 10 minutes . Cook for low flame .

5. After 10 minutes . Open the cover . When lotis  are half cooked  and half soft .

6. Then add turmeric powder  1 tea spoon , 1 tea spoon of sugar and  coconut  grated . Mix it very well .

7. Put grind masala  paste mixture ( poppy seeds , mustard seeds and green chili paste ) . Mix it very well . Add 1 cup of water . Cook it for 10 minutes .

8. After 10 minutes open the cover . Lotis  water is evaporate . Lotis  are tender . Now it's done . Switch off the flame

9. Now add 1 tea spoon of mustard oil into the lotis curry . Mix it very well .

10 . Transfer to an other bowl .

11. Serve hot with boiled rice .

Mango Basundi Recipe

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Ingredients :

1. Ripe Mango - 2
2. Milk - 2 liter
3. Condensed milk - 1/2 cup
4. Sugar - 1 cup
5. Cardamom powder - 1/2 tea spoon

Methods :

1. Peel the mango and cut the small pieces .
2. Take a mixer grinder . Then add mango pieces in a jar  and  take a  blend  it . Make a fresh mango puree. Keep aside .
3. Take a heavy bottom pan . Switch on the flame . Then add milk .
4. When  milk  comes to boil . Then reduce the flame .
5.  Stir  time to time .
6. When milk is half thicken  consistency or milk is one half .Then add sugar . Mix well . Give one stir .
7. When milk is 1/3 or one third  and milk is ready  for the Basundi Preparation .
8. Then add fresh  mango  pulp , add condensed milk and cardamom powder . Mix it very well .
9. Cook  for milk  2  minutes .
10. After 2 minutes when milk is completely thicken to  consistency  . Then switch off the flame .
11. Pour the Mango  Basundi   into serving bowl .
12. Allow to cool . Put the Mango Basundi into the fridge for about  2 hours .
13. Serve chilled . 

Egg Poach Curry ( My Way Recipe )

( For  The Egg Poached  )

Ingredients :

1.  Egg - 2
2.   White  Oil  As  Required
3. Black Paper powder  As  Required

( For The Curry )

1. Onion - 2 , peel and cut into slices
2. Garlic - 4 cloves , ( peel )
3. Ginger - 1 small ( peel )
4. Coriander powder ( paste )  - 1 table spoon
5. Cumin Powder ( paste ) - 1 table spoon
6. Dry Red Chili Powder ( paste ) - 1/2 tea spoon
7. Kashmiri Dry Red Chili Powder ( Paste ) - 1 table spoon
8. Ripe Tomato - 1 ( finely chopped )
9. Bay Leaf - 2 Pieces
10. Whole cumin seeds 1/2 tea spoon
11. Turmeric Powder As Required
12. Salt To Taste
13. Garam Masala Powder - 1 Tea Spoon
14. Dry Red Chili Powder - 1 tea spoon 

( For Making  The Egg Poach  )

Methods :

1. Take a Non - Stick pan . Then add oil . When oil is hot . Now oil is ready . Reduce heat to very low .
2. Take one eggs . Break the egg very carefully . Pour the eggs  into the pan . Sprinkle some black paper  powder . Cook till 2 minutes .
3. Take out the egg poach very carefully from the pan .
4. Egg poach transfer to an other plate . Keep a side .
5. Next remaining  the egg repeat  to  same  process .

( For Making The  Curry  )

1.  Switch on the flame . Take a wok . Add oil in a wok . When oil is hot .
2. Add whole cumin seeds and bay leaf . Fry till few seconds .
3. Put the onion fry till golden color .
4. Add garlic paste fry till 1 minutes . Mix well . Keep stirring .
5. Put the ripe tomato chopped . Fry till tomatoes are soft and tender .
6. Then add 1 table spoon of kashmiri dry red chili paste ,  salt to taste , 1/2 tea spoon of turmeric powder ,1 tea spoon of dry red chili paste , 1 tea spoon of cumin paste , 1 tea spoon of coriander paste and 1 tea spoon of ginger paste . Mix well .
7. Fry the masala very well until oil separate from the masala . 
8. Then add 1 cup of water . Mix well . Cover and close the lid for about 10 minutes .
9. After 10 minutes , open the cover . Add 1/2 tea spoon  of  garam masala powder . Mix well . Water is evaporate from the curry   . It  is Done .
10. Pour the curry  into the egg poach plate .
11. Serve hot .
12. You can be serve it  with  bread , hot steam rice  or break fast recipe . 

Instant Nolen Gurer Mishti Doi / Instant Sweet Curd / Yogurt With Date Palm Jaggery

Ingredients :

1. Curd / Yogurt  - 1 bowl
2. Date palm jaggery -  1/2  cup
3. Condensed milk - 1/2 cup
4. Cardamom powder - 1/2 tea spoon
5. Raisins - 2 table spoon ( finely chopped )
6. Cashew nuts - 2 table spoon ( finely Chopped )
7. Liquid milk - 1/2 cup

Methods :

1. Take a bowl . Then add curd , date palm jaggery , condensed milk , cardamom powder , raisins , cashew nuts  and liquid milk . Whisk it very well .
2. When all ingredients are dissolve .
3. Now mishti  doi is ready .
4. Put  the misti doi into of the refrigerator for about 3 hours .
5. After 3 hour . Take out mishti  doi from the refrigerator .
6. Serve chill .

Alu , Matar , Paneer / Potato , Green Peas And Cottage cheese Curry

Ingredients :

1. Potato - 1 ( medium )
2. Paneer - 300 gm
3. Frozen Green Peas - 1 bowl
4. Onion - 4
5. Garlic - 10 Cloves ( peeled the cloves )
6. Curd - 1/2 Cup ( beaten )
7. Cashew Nuts - 1/2 cup ( soak the cashew nut for 3 hours )
8. Raisins - 1/2 ( soak  the raisins for 3 hours )
9.Tomato Puree - 1 cup
10.Ripe Tomato - 1
11. Ginger - 1 small ( peeled )
12. Whole cumin seeds - 1/2 Tea Spoon
13. Bay Leaf - 2 pieces
14. Cumin Powder - 2 table spoon
15. Coriander   powder - 2 table spoon
16. Kashmiri Dry Red Chili Powder - 2  table spoon
17. Dry red chili powder - 2 table spoon
18. Turmeric powder as required
19. Salt to taste
20. Sugar 1 table spoon
21. Garam masala powder - 1 tea spoon
22. Oil as required
23. Cardamom - 1 pieces ( slit )

Methods :

1. Wash and clean the potato and cut into small  cub pieces .
2. Onion  3 Pieces peeled and cut into very small slices .
3. Onion 1 pieces peeled  and cut them . keep aside .
4. Paneer cut  into small cub pieces .
5. Tomato cut into very finely chopped .
6. I am using this recipe frozen green peas . Wash and clean the frozen  green peas . Soak the frozen green peas in the water for 2 hours .
7. Take a Mixer Grinder and  Blend them . In the mixer grinder jar ,  Put the 10 cloves of garlic , add  soak cashew nut and  soak raisins , onion 1 pieces finely chopped , 2 table spoon of cumin powder , 2 table spoon of coriander powder , 2 table spoon of kashmiri dry red chili powder , 2 table spoon of dry red chili powder . Mix it very . gradually add water . Add 2 table spoon of water . Grind it . Make a smooth paste .
8. Add oil in a wok . When oil is hot . Add potato cubes fry till golden brown . Take out potato from the oil . Transfer to a bowl . Keep a side .
9. Add  paneer  pieces fry till 1 minutes . Take out from the oil . Transfer to other bowl . Pour the water into the fried paneer . Keep a side .
10 . Same remaining oil  then add bay leaf , whole cumin seeds and slit cardamom . Stir for few seconds .
11. Put onion slices . Fry till golden brown .
12. Then add finely chopped tomato . Cook until tomato leaves the water .
13. When it is done . Then add salt to taste , 1 tea spoon of turmeric powder ,  and 1 tea spoon of sugar . Mix well . Saute till 2 minutes .
14. Next add all grind paste , tomato puree , curd , and  1 tea spoon of garam masala powder . Mix it very well .
15. When oil become to separate from the curry .
16. Then add fried potato , fried paneer and  add frozen green peas . Mix well .
17. Add 2 cup of water . Mix it very well .
18. Cover it .
19. When gravy is thicken . Alu , Matar are ready .
20. Then switch off the flame . Pour the curry into the serving bowl .
21. Serve hot .

Mango Sooji Halwa / Mango Sheera

Mango  sooji  halwa  is  a  dessert .  This  Halwa  is  made  from  mango the  king  of fruit  .  Which  is  made  with  sooji , semolina  or  broken  wheat ,  Mango puree ,  sugar , ghee , milk  and  other ingredients .  It is a healthy and sweet  dish .  Now  is  Ripe Mango's  Season .

Mango  sooji  halwa  is made to during ripe mango's season .   The  mangoes   halwa  is  best  for Summer  Season's . The  mango halwa  is  a hygienic dessert  to  made   at  home .  Mango  halwa  is  nutritious  As  Well  As  delicious .    You  can to enjoy to  Mango Halwa  in this season . You can  offering to god for puja's .

Even you can serve to serve for   Home party  and gate - together . It  goes  very well with Poori  , Luchi  , Parota  and  Breakfast .

You can to  pack in tiffin box  for lunches  to Mango Halwa  for your kids .  You will  like to  Mango Halwa   for  your kids .  Which is  easy  to  make .  You  can also  serve  to  relative  and  guest .

However , it is a nutritive and delicious  mango halwa .  Which is  made from  ripe mango .

Recipe  is  here  of  Mango  Sooji  Halwa ( How  To Make Mango  Sooji  Halwa ) 

Ingredients :

1. Mango Pulp - 1 Cup
2.Sooji / Semolina / Rava  - 1 cup
3. Ghee / Clarified butter - 2 table spoon
4. Sugar As required
5. Milk - 1 cup
6. Raisins - 1 tea spoon
7. Cashew Nuts - 1 Tea spoon
8. Condensed milk - 1/2 cup
9. Cardamom powder - 1/2 tea spoon

Methods :

1. Add ghee in a pan .
2. When ghee is hot . Then add sooji . Mix it very well .
3. Fry till  golden  brown  .
4. Then add milk , sugar , 1 tea spoon of raisins , 1 tea spoon of cashew nut  and add 1/2 cup of condensed milk . Mix it very well .
5. Continuous stirring  to  milk . Because  avoid  to burning  .
6. When sooji  is  starting to  half  thicken  . Milk is one half .
7. Then add 1 cup of ripe mango pulp and add 1/2 tea spoon of cardamom powder . Mix well . Keep stirring .
8. Milk is  completely  evaporated or  absorbed from the halwa  .
9. Then switch off the flame .
10. Allow to cool .
11. Serve cold .