Paneer Rezala / Paneer Rezala Recipe

Ingredients :

1. Paneer / Cottage Cheese - 300 gm ( cut into cubes )
2. Curd / yogurt - 100 gm ( whisked )
3. Poppy seeds paste - 4 table spoon
4. Bay Leaf -2
5. Green chili paste - 1 table spoon
6. Onion paste -  1 cup 
7. Whole  dry red  chili - 4
8. Whole slit cardamom - 4 ( roughly crushed )
9. Cashew nut paste - 1  table spoon
10. Ghee / clarified butter - 1 table spoon
11. White oil as required
12. Salt to taste
13. Sugar - 1 tea spoon
14. Cloves - 2
15. Cinnamon stick ( dalchini ) - 1 inch stick 

Methods :

1. Heat oil in a pan .  Once it is heated up . 

2. Now add one after one paneer cube / cottage cheese cube and fry till few seconds on low flame . Remove paneer from pan . Put the paneer cube in a bowl . Keep a side .

3. Temper with  2 pieces of bay leaf ,  2 pieces of cloves , cinnamon ,  4 pieces of whole dry  red chili , 4 pieces of cardamom and stir for few seconds on low flame . Saute until the spices are roasted well .

4.  Now add 1 cup of onion paste . Saute till golden brown  and raw smell goes off  from onion paste .    

5 . Next add  4 table spoon of poppy seeds paste , green chili paste ,  salt to taste , sugar  and  1 table spoon of cashew nut paste . Saute till few minutes .

6. Pour curd / yogurt and mix well .Saute  till oil starts to separates from sides of the pan .

7. Now add fried paneer  and mix well .

8. Pour 1 cup of water and mix well . Cover and close lid .  Simmer for 10 minutes .

9. After 10 minutes , open the cover of pan .  Meanwhile gravy is thicken . Paneer is soft .

10. Now add 1 table spoon of ghee ( clarified butter ) and mix well . Switch off the flame .

11.  Pour the Paneer Rezala in a serving bowl .

12. Serve hot with Indian Breads , Pulao and  Rice .

Taler Bora / Sweet Palm Fruit Fritters / Asian Sugar Palm Sweet Fritters

                                                               Blog  Post  No - 200  of  Paramita's Kitchen            

Ingredients :

1. Ripe Palm Fruit /  Tal ( pulp ) - 1 cup
2. Ripe Banana ( peel the skin of ripe banana )  - 3
3. Grated Coconut - 1 cup
4. White  Oil for frying
5. Sugar - 1 cup
6. Rice Flour - 1/2 cup
7. Semolina Or Suji - 1 cup

Methods :

1.  Take a plate and  Mash the banana .

2. Take a Mixing bowl . Now  Take  pulp ( ripe palm fruit / paka tal )  in a mixing bowl  and add  1 cup of
 Semolina Or Suji , mash  banana ,   1/2  cup  of  Rice  flour , 1 cup of sugar , 1 cup grated coconut and mix well .

3. Make  a batter .  Once batter is done .

4. Heat  enough oil in a wok . When oil is  completely hot .

5.  Take small portion of batter  from mixture . Make a round shape ball . Drops the round shape ball into hot oil  on low flame .

6. Fry till golden brown . Take out them from hot oil .

7. Remove excess oil .

8. Serve .

Bengali Style Paneer Chorchori Recipe / Bengali Style Cottage Cheese Curry

Ingredients :

1. Paneer / Cottage Cheese - 300 gm ( cut into medium cube pieces )
2. Onion - 2 ( peel and cut into thin slices )
3. Grated coconut - 1/2 ( small bowl ) or 5 table spoon
4.  kalo jeera /   Nigella seeds   - 1 small tea spoon
5. Curd / dahi ( beaten )  - 2 table spoon
6. Ripe tomatoes - 1 ( cut into very chopped )
7. Mustard oil as required
8. Salt to taste
9. Turmeric powder as required
10. Sugar - 1 tea spoon
11. Green chili paste - 2 table spoon
12. Whole mustard seeds paste - 3 table spoon
13. Poppy seeds paste - 2 table spoon
14. Fresh coriander leaves ( finely chopped ) - 2 table spoon
15. Water as required 

Methods :

1. Heat oil in a  pan . When oil is completely hot . Now reduce the heat very low .

2. Now  add paneer cubes one after one and fry till few seconds . Remove paneer from hot oil .

3. Now sprinkle    kalo jeera /   Nigella seeds   and fry till few on low flame .

4. Next add slice onion and fry till golden brown on medium flame .

5, Add  finely chopped tomatoes and saute till tomatoes are completely soft .

6. Meanwhile  take curd in a bowl and add salt to taste , turmeric powder , sugar , mustard seeds paste , poppy seeds paste , and green chili paste   . Combine  and mix well .

7. Pour the  spices mixture and mix well .

8. When oil starts to separates from masala .

9. Now add grated coconut and finely chopped coriander leaves . Mix well .

10. Next add fried paneer and 1 cup of water . Mix well . Cook for 10 minutes .

11. When  water is evaporated from paneer . Paneer is soft .

12. Now switch off the flame .

13. Transfer the curry in a serving bowl .

14. Serve hot with Indian  breads  and rice .

Jhinge diye ilish macher jhol / Hilsa Fish with Ridge Gourd Curry

Ingredients :

1.  Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Mustard oil As required
3. Slit green chili - 2
4. Ridge gourd - 1
5.  kalo jeera /   Nigella seeds   - 1 small tea spoon
6. Salt to taste
7. turmeric powder as required 

Methods :

1. Wash and clean the fish by water . Marinate the fish with turmeric powder and salt . Rub the fish by hand . Keep a side for about 30 minutes .

2. Wash and clean the ridge gourd under running water . Peel the ridge gourd of hard portion . Cut into very thin slices . Keep a side .

3. Heat oil in a wok . When oil is hot and smoke . Now add one after one fish and fry for few seconds on both sides . Remove fish from oil . Put fish pieces in a bowl . Keep a side .

4. Now add pinch of   kalo jeera /   Nigella seeds    and add slit green chili on low flame . Stir . Once spices are splutter .

5. Now add slice ridge gourd  and add salt to taste and mix well on medium flame . Cover the wok . Cook till 5 minutes .

6. 5 minutes later ,  open the cover of wok .  Meanwhile  slice ridge gourd are done .

7. Now add  pinch of turmeric powder and saute till few seconds .

8. Next add  fried fish steaks  very  carefully  and mix well . Pour 2 cups of water and mix well .

9. Cover and close the lid of wok .

10. Simmer for about  10 minutes .

11. After 10 minutes , once gravy is done .

12. Now switch off the flame .

13. Transfer the fish curry in a serving bowl .

14. Serve hot with steamed rice .

Boal Macher kalia / Spicy Boal Fish

Ingredients :

1. Boal Mach / Boal Fish  - 4
2. Salt to taste
3. Turmeric powder as required
4. Onion - 2 ( cut into thin slices )
5. Onion paste - 3 table spoon
6. Ginger paste - 1 table spoon
7. Garlic Paste - 2 table spoon
8. Tomato Puree - 3 table spoon
9. Tomato ketchup - 3 table spoon
10. Kashmiri dry red chili powder - 1 table spoon
11. Dry red chili powder - 1 table spoon
12. Cumin Powder - 1 table spoon
13. Coriander powder - 1 table spoon
14. Bay leaf - 2
15. Whole cumin seeds - 1 tea spoon
16. Mustard oil as required
17. Slit cardamoms ( crushed ) - 1
18. Cinnamon - 1
19. Cloves - 2
20. Garam masala powder - 1 tea spoon
21. Lemon juice few drops 

Methods :

1. Wash and clean the fish under running water .

2. Marinate with salt , turmeric powder , few drops of oil , and few drops of lemon juice all over fish . Mix . Rub all over fish . Marination for about 30 minutes .

3. Heat oil in a wok . When oil completely hot . Now add one by one fish steaks . Fry for few seconds . Remove fish from oil .

4. Now add 2 pieces of  bay leaf , 1 tea spoon of whole cumin seeds , 1 slit cardamom ( crushed ) , cinnamon , and 2 pieces of cloves . Stir on low flame . Once spices  are release the aroma .

5. Now add slices onion and fry till golden .

6. Next add  3 table spoon of onion paste and fry till few minutes on medium flame .

7. Now add  1 table spoon of ginger paste ,  salt  to taste , pinch  of  turmeric  powder , 2 table spoon of garlic paste , 3 table spoon of tomato puree , 3 table spoon of tomato ketchup , 1 table spoon of kashmiri dry red chili powder , 1 table spoon of dry red chili powder , 1 table spoon cumin powder , 1 table spoon of coriander powder , and 1 tea spoon of garam masala powder . Saute till oil starts separating from masala .

8. Pour 1 cup of water and mix well .

9. Now add fried fish one after one and mix well . Cook for 5 minutes uncovered on medium flame .

10. After  5 minutes , Meanwhile gravy is thick . Fish steaks are soft and tender .

11. Pour the fish curry in a serving bowl .

12. Serve hot with steamed rice .

Tangra Macher Alu Ar Begun Diye Jhol / Tangra Fish Curry With Potato And Eggplant

Ingredients :

1. Tangra Mach / Tangra Fish /  Cat  fish  -  8
2. Turmeric powder as required
3. Salt to taste
4. Eggplant - 1 ( Wash and clean the egg plant and cut the top of egg plant . Cut into thin slices )
5. Garlic Paste - 2 table spoon
6. Onion - 2 ( peel the onion and cut into very thin slices )
7. Potato - 1 ( cut into medium slices )
8. Kashmiri Dry red chili Paste -  1 table spoon
9. Cumin Powder - 1 table spoon
10. Coriander powder - 1 table spoon
11. Ginger Paste - 1 table spoon
12. Ripe Tomatoes - 1 ( Cut into very finely chopped )
13. Fresh  chopped  Coriander - 2 table spoon
14. Bay leaf - 2
15. Whole cumin seeds - 1/2 tea spoon
16. Mustard oil as required
 

Methods :

1. Wash and clean fish under running water . Marinate fish with sprinkle  salt  and 1 tea spoon of turmeric powder all over fish   in a bowl  .  Mix . Rub all over fish . Cover and marination for about 30 minutes .

2. Take a wok . Heat oil in a wok . When oil start completely hot and smoke . Now add one after one fish into a hot oil . Fry till golden brown  on both sides . Remove the fish from hot oil . Fry remaining  steaks in the same way do not add oil .

3. In the remaining oil , now add bay leaf and add whole cumin seeds . Stir till few seconds .

4. Now  add eggplant , finely chopped tomatoes  and  potatoes pieces and   sprinkle salt all over the vegetables . Saute and fry till few minutes on medium flame .

5. Once vegetables are tender and soft . Next add turmeric powder and saute till few minutes .

6. Now add  2 table spoon of garlic paste and 1 table spoon of ginger paste . Saute till few  seconds .

7. Next  Also add  1 table spoon of kashmiri dry red chili paste , 1 table spoon of cumin powder , 1 table spoon of coriander powder ,  2 table spoon of fresh coriander , and 1/2 ( half tea spoon ) of garam masala powder and mix well . Fry  till oil separates from masala , about  2 minutes .

8. Now add fried fish  one  after  one and  pour  1 cup of water . Mix well .  Cook for  10 minutes . Cover and close lid on high flame .

9. Switch off the flame and keep the fish curry on stand by for 10 minutes , Cover .

10. After 10 minutes , transfer fish curry in a serving bowl .

11. Serve hot with rice .

Chanar jalebi / Chanar jilapi

chanar jalebi is a traditional Bengali sweets . chanar jalebi is made  from fresh milk .

You  can also serve for guests , relative , home party and friends . chanar jalebi is a delicious sweets .

chanar jalebi is made from fresh milk , powder milk ,  slit cardamom , semolina and sugar .


Recipe is here of  chanar jalebi  ( How to make chanar jalebi )

Ingredients :

1. Milk - 1 Liter
2. Sugar - 1 Kg
3. Lemon Juice As Required
4. Oil As Required
5. Cardamom Powder - 1 tea spoon
6. All purpose flour  - 1 table spoon
7. Suji / Semolina  - 1 table spoon
8. Milk Powder - 1 table spoon
9. Baking Powder - 1/2 tea spoon
10. Slit cardamom - 2 

Methods :

1. Take a heavy bottom pan and switch on the flame .

2. Pour the milk in a heavy bottom pan . Stir on medium flame .

3.Bring milk to boil in a heavy bottom pan . Now reduce the flame very low . Gradually add lemon juice and mix well .

4. When milk start to curdles and switch off the flame . Remove heavy bottom pan from heat .

5. Place muslin over a bowl . Pour  curdles milk into muslin cloth and strain .

6. Wash and clean the chana / cottage  by water . Remove sourness and lemon smell from chana / cottage cheese .

7. Gather  up corners of muslin cloth and tie about 5 cm above curds  . Hang this bag for about 1 hours .

8. Gently squeeze bag , take down  chana / cottage cheese from bag  . Put the chana / cottage cheese in  a bowl . Keep a side . 

9.  Take a plate .  In  a  plate  now add chana / cottage cheese , all purpose flour / refined flour , Semolina / Baking Powder , cardamom powder . Mix  together . Knead  all ingredients for about 15 - 20 minutes . Make  a dough  from  mixture  . Once dough  is done . Dough is completely smooth  and  soft . Make ball from chana / cottage cheese .

10 . Now divide  dough into 10 portion . Now take one chana ball / cottage cheese and using hand start rolling the ball . Make a  7-8  inch cylindrical  thread of equal  dimension .

11. Next , make it  into jalebi shaped or spiral shaped  and  keep a side .

12. To Make Sugar Syrup : put sugar , slit cardamoms and water in a pan . Bring to boil on high heat stirring till sugar is dissolved . When sugar syrup is  done  and sticky consistency . Now reduce the flame very low .

13. Heat oil in deep fry pan on high heat  for about 5 minutes . When oil is completely hot . Reduce heat very to very low . Add 3 jilapi  one after the others . Fry till golden brown . Fry remaining jilapi  in the same way except do not increase  or reduce heat .

14. Put and  drops fried   Chanar jilapi immediately  in warm  sugar syrup . Soaked  to  the chanar jilapi for about 3 - 4 hours .

15. After 4 hours  , remove the  chanar jilapi from sugar  syrup .

16. Serve .

Pabda Macher Tel Jhaal / Bengali Style Fish Curry / Bengali Style Spicy Pabda Fish Curry

Ingredients :

1. Pabda Mach /  Pabda  Fish   -  4 ,  Large
2. Mustard  oil  As  required
3. Bay  Leaf - 2
4. Whole  Cumin Seeds - 1 small tea spoon
5. Ginger paste - 2 table spoon
6. Dry red chili powder - 1 table spoon
7. Kashmiri dry red chili powder - 1 table spoon
8. Cumin Powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Garam Masala powder - 1/2 ( half tea spoon )
11. Ripe Tomato - 1 ( finely Chopped )
12. Lemon juice as required 

Methods :

1. Wash and clean the fish .

2. Marinate with few drops of mustard oil , few drops of lemon juice , 1 small tea spoon of turmeric powder and salt . Mix well . Rub all over fish . Marination  for  about  30 minutes . Cover and keep a side .

3. Take  a wok , heat  mustard  oil  in  a wok . Heat  oil for few minutes .

4. 5 minutes later , meanwhile oil is completely hot . Now add one after one fish and fry till golden color on both sides .  Take out the fried fish from hot oil . Put the fried fish  in a bowl . Cover and Keep a side .

5. Temper oil with 2 pieces of bay leaf and 1 small tea spoon  of whole cumin seeds . Stir . Once nice aroma comes from spices .

6. Now  add   finely chopped tomatoes and saute till few minutes . Once tomatoes are soft .

7. Next , sprinkle salt to taste and turmeric powder . Saute till raw smell goes off .

8.  Add   2  table spoon of ginger paste , 1 table spoon of dry red chili powder , 1 table spoon of kashmiri dry red chili powder , 1 table spoon of cumin powder , 1 table spoon of coriander powder , 1/2 ( half tea spoon ) of garam masala powder . Saute till oil starts leaving from side .

9. Next add fried fish pieces  and water . Mix well . Cover and close the lid .

10. Meanwhile gravy is thicken .

11. Now switch off the flame .

12. Serve hot with rice .

Bengali Style Oler Dalna / Bengali Style Yam Curry

Ingredients : 

1. OL / yam - 250 gm
2. Salt  to taste
3. Turmeric Powder - 1 tea spoon
4. Sugar - 1 tea spoon ( optional )
5. Oil  As required
6. Bay Leaf - 2
7. Whole Cumin Seeds - 1 small tea spoon
8. Ginger Paste - 1 table spoon
9. Kashmiri Dry red chili  Powder - 1 table spoon
10. Cumin Powder - 1 table spoon
11. Coriander Powder - 1 table spoon
12. Ripe Tomato - 1 ( finely Chopped )
13. Ghee ( clarified Butter ) - 1 tea spoon

Methods :

1.  Wash  and clean the yam . Peel and remove the  skin  of  yam  . Cut into small pieces of yam . 

2. Take a wok  and switch on the flame .

3. Heat  oil  in  a wok . When oil is completely  hot . Now add  1 small  tea spoon of whole  cumin seeds and  drops 2 pieces of bay leaf . Stir for few seconds on low flame . When spices is  starts to splutter .

4. Now add  cube pieces of  yam into hot oil . Stir and mix . Sprinkle salt to taste  and  add  chopped  ripe   tomatoes  pieces . Mix  well . Cover and close the lid of wok . Cook till 10 minutes on low flame .

5. 10 minutes  later , open the cover of wok . Now  Yam   is  50 %     done .   Yam  is  half  cook and soft .

6. Now add  1 tea spoon of turmeric powder and 1 tea spoon of sugar and mix well . Saute till raw smell goes from turmeric powder .




7.  Also  add  1 table spoon of  ginger paste ,  1 table spoon kashmiri dry red chili powder ,  1 table spoon  of  cumin powder , 1 table spoon  of coriander powder , 1 tea spoon of garam masala powder   and sprinkle  water . Mix well . Once oil is completely separates and  leave the sides  from  wok .

8. Now pour 2 cups of water . Cook till 10 minutes .

9. When gravy starts to thicken  and yam is completely tender .

10. Now switch off the flame .

11. Add 1 tea spoon of clarified butter ( ghee )  and Mix well .

12. Transfer the yam curry in a serving bowl .

13. Serve hot with rice and Indian bread .

Doi Diye Boal Mach / Dahi Boal / Boal Fish In Curd Curry / Spicy Boal Fish With Curd Curry

Ingredients :

1. Boal  Mach / Boal  Fish - 4 Steaks
2. Oil As Required
3. Whole Cumin Seeds - 1 small Tea Spoon
4. Bay Leaf - 2 Pieces
5. Curd / Yogurt  ( beaten ) -  4  table spoon
6. Kashmiri dry red chili powder - 1 table spoon
7. Dry Red chili powder - 1 table spoon
8. Cumin Powder - 1 Table Spoon
9. Coriander Powder - 1 table Spoon
10. Garam Masala Powder - 1 tea spoon
11. Tomato Ketchup - 2 table spoon
12. Salt to taste
13. Turmeric powder  as required
14. Lemon juice - 1 table spoon
15. Onion Paste - 1 small bowl
16. Ginger Paste - 1 table spoon
17. Garlic Paste - 1 table spoon

Methods :

1. Wash and clean fish  steaks  .

2. Marinate with  few  drops  of oil , turmeric powder ,  1 table spoon of lemon juice , and sprinkle salt . Mix well . Rub the fish  with hand . Cover and keep a side for about 30 minutes .

3. Heat oil in a pan . Once oil is hot . Now add one after one fish steaks on medium flame . Once one side is done , flip the other side . Fry till light golden brown . Remove the fish steaks from pan .

4. Put the  fried  fish steaks on a  bowl . Keep a side .

5. Temper with 2 pieces of  bay leaf , 1 small tea spoon of cumin seeds . Stir . Fry till few seconds on low flame .

6. Now add onion paste and fry till light golden .

7. Next  add  1 table spoon of  garlic paste  and 1 table spoon of ginger paste . Saute till few seconds on low flame .

8. Also  add  salt to taste , 1 tea spoon of turmeric powder and fry for few minutes .

9. Take a bowl  . Meanwhile  take curd ( beaten )  in a bowl   , 1 table spoon of kashmiri dry red chili powder , 1 table spoon of dry red chili powder , 1 table spoon of cumin powder , 1 table spoon of coriander powder , and 2 table spoon of tomato ketchup . Mix well .

10.Now  Pour the spices mixture   and  mix well  on  high flame . Saute  till oil separates from spices .  Once the  spices  color are completely changes  and  oil starts leaving  from  the side .

11. Pour 1 cup of water and add fried  fish steaks and mix well .  Let the fish cook for about 10 - 15 minutes .  Close  and Cover  of  the pan  .

12. After  10 minutes ,  open the  cover of  pan  .  Meanwhile   fish  steaks  are  completely soft . Gravy is done .

13. Next add 1 tea spoon of  garam masala powder and  combine  . Mix well . Cook for few seconds .

14. Now Fish curry is done . Switch off the flame .

15. Transfer the Doi Diye Boal Mach in a serving bowl .

16. Serve hot with rice .

Kacha Lanka Ar Kalo jeera Diye Ilish Mach Jhol / Hilsa Fish Gravy With Green Chilli And Nigella Seeds

Ingredients :

1. Ilish  Mach /  hilsa fish  -  5 - 6 steaks
2. Slit  Green  Chilis  -  4
3. Salt As required
4. Mustard  Oil As Required
5.   kalo jeera /   Nigella seeds   - 1 small tea spoon
6. Turmeric Powder As Required
7. Water  As  Required

Methods :

1. Wash and  clean the fish pieces very carefully . Keep a side .

2. Marination  the fish pieces with turmeric powder and salt . Rub  all over fish . Cover and marinate for  about 30 minutes . Keep a side .

3. Heat oil in a pan . When oil is completely hot . Now add  one after one fish steaks into hot oil . Reduce  heat on low flame . Fry till  few second on both sides . Take out the fish steaks  from hot oil . Put  the  fish  in a  bowl . Keep  a side .  Fry remaining  steaks in the  same way .

4. In  the  same oil , now add  1 tea spoon of     kalo jeera /   Nigella seeds  and  add  4 pieces of slit green chili . Stir for few seconds . Allow  the spices to splutter and allow their aroma . 

5. Now  add  salt  to taste ,   turmeric powder  and  fried  fish pieces  and mix well .

6. Next  also add 1 cup of  water  and mix well on medium flame . Cover the  pan . Cook for 5 minutes .

7. After 5 minutes , open the cover of  pan . Meanwhile gravy is completely  thicken . Now switch off  the  flame .

8. Pour the fish curry in a serving bowl .

9. Serve hot  with    rice .

Rose Flavored Chawal Ki Kheer / Rice Pudding With Rose Flavored

Ingredients :

1. Milk - 1 liter
2. Sugar - 1 cup ( Sugar  as required )
3. Rose Water -  1 tea spoon 
4. Condensed Milk - 3 table spoon
5. Rice - 4 - 5 table spoon  ( basmati rice or Gobindobhog  rice )
6. Cashew nuts - 1 table spoon
7. Raisins  - 1 table spoon

Methods :

1. Wash and  rinse the rice under running water .

2. Soak  the rice in enough water for  3 - 4 hours . 

3. Take  a heavy bottom saucepan . Now pour 1 liter milk into a heavy bottom pan .

4. Heat  the milk  . When it  comes to a boil . Now add  soak the rice into hot milk  on low flame .

5. When rice are  completely cooked . Rice  is soft  and  mushy  . Now add sugar and mix well .  Stir till sugar is dissolved .

6. Scrape cream  of  saucepan  from side into milk . Mix it .

7. Now add raisins , 3  table  spoon  of  condensed milk  and  cashew nuts  .   Mix  well  .

8. When milk is completely thicken .

9. Now  switch off the flame .

10 . Next  add  1 tea spoon   spoon  of  rose water into chawal ki kheer . Mix well .

11. Transfer  to a serving bowl .

12. Serve  at  room temperature  or  cold .

Bengali Style Pineapple And Dry Fruit Chutney

Today  i am sharing  Pineapple  and  dry fruit  chuiney  Recipe . Which  is  made  from Pineapple , Raisins , sugar , dry fruit  and  panch phron . Pineapple  chutney is serve after the meal .

Main  ingredients  is  in  this  recipe  the   Pineapple .

Ingredients :

1. Small  Pineapple - 1

2. Sugar - 1 bowl or  sugar  as required

3. Cashew Nuts - 10 - 15

4. Raisins   -  3 table spoon

5. Dates  Fruits - 10 ( Discard  Seeds And  Finely Chopped )

6. Mango Papad / Aam  Satto / Candied  Mango  -  50 gm

7. Pinch of  salt

8. Water  as required 

Methods :

1. Take a pineapple  and  peeled   of  outer skin  . Cut the pineapple on the  top portion .

2. Now  grated  the Pineapple . Keep a side .

3. Now pour  few drops of  oil into a wok . When oil is completely hot .

4. Next add 1 tea spoon  of  panch phoron  and stir on low flame .

5. Now  add  grated pineapple ,  pinch  of  salt ,  1  bowl  of  sugar , 3 table spoon  of  raisins , Aam Papad / Aam satto  ,  dates fruit and  10 - 15  pieces  of   cashew nuts . Stir    and mix well . Stir  for few minutes . Now  add 1 cup of water and mix . Cook till 10 minutes on  medium flame .

6. 10 minutes later ,  chutney  is   thicken  and  sticky    consistency .

7. Now  switch  off  the flame .

8. Pour the pineapple chutney in a serving bowl .

9. Put  the pineapple and  dry fruit chutney into a refrigerator . Refrigerator for about 1 hour  .

10. Serve chilled after the meal .

Chole , Potato And Paneer Masala Recipe / Spicy Dried White Chickpeas , Potato And Cottage Cheese Curry

Ingredients :

1. 1 Cup or 200 gm  chole  ( Dried white chickpeas or  Safed  Chana ) 
2. Potato - 1 ( peeled the potato and cut into cube pieces )
3. Salt To Taste
4. Turmeric Powder As Required
5. Whole Cumin Seeds - 1 tea spoon
6. Paneer or Cottage Cheese - 250 ( Cut into small Pieces )
7. Sugar - 1/2 tea spoon
8. Garam Masala Powder - 1 tea spoon
9. Ripe Tomato - 2 ( Cut Into Small Pieces )
10. Bay Leaf - 2 pieces
11. Ginger Paste - 2 Table Spoon
12. Garlic paste - 2 table spoon
13. Dry Red Chili Powder - 1 table Spoon
14. Kashmiri Dry red Chili Powder - 1 table Spoon
15. Cumin Powder - 1 table Spoon
16. Coriander Powder - 1 table Spoon
17. Fresh  Chopped Coriander Leaves   - 3 table spoon
18. Oil As Required
19. Water As Required
20. Onion -  3 ( Cut into slices )
21. Green  cardamom - 1 ( slit and broken )
22. Cinnamon ( dalchini ) - 1 

Methods : 


1. Wash  and  rinse the chole ( dried white Chickpea )  under  running water . Keep a side .

2. Take a bowl , add chole ( dried white chickpeas ) and pour enough water into a bowl .  Soak the chole ( Dried white chickpea ) for about  7 - 8 hours or overnight .

3. Next morning drain the water from chole ( Dried white chickpea )  . Again ,  Rinse the chole  from water . Keep a side .

4. In  a pressure cooker ,   add  soak chole ( dried white chickpea ) and water . Pressure cook for 2 - 3 whistles .  Switch off the flame and keep a side .

5. Pressure will be released naturally  and open the pressure cooker . Keep a side .

6.  In a wok  , Pour  the  oil and heat the oil . When oil is completely hot and smoking . Reduce the heat very low . Now add  cube potato into hot oil . Fry till  golden color . Next  take out the potato pieces  from hot oil .  Put the fried potato pieces into a bowl . Keep a side .

7. Next add  one  after one paneer  cube  ( cottage cheese )  into hot oil . Fry till few seconds . Take out the paneer pices ( cottage cheese ) .

8. Next add  2 pieces  of  bay leaf ,  1  pieces  of   green  cardamom ( slit  and  broken ) ,  1  pieces of cinnamon ,  1 tea spoon of cumin seeds  and stir for few seconds .

9. Now also add slice onion and fry till  golden  brown  .

10. Add ripe tomato pieces   and  cook till tomatoes  are  soft .

11. Next  add salt to taste , 1 tea spoon of turmeric powder and 1 tea spoon of sugar . Saute till few minutes .

12. Now  also   Add  2 table spoon of ginger paste and add 2 table spoon of garlic paste  . Mix  and  Saute till few second .

13.Next  also add  1 table spoon of dried red chili powder ,  1 table spoon of kashmiri dry red chili powder ,  1 table spoon of cumin powder , 1 table spoon of coriander powder and add  3 table spoon of  coriander leaves . Mix it . Saute till oil is separates from spices .

14. Now  add boiled chole or  white chickpea , Fried paneer ( cottage cheese ) and fried potato pieces . Mix well . Pour 2 cups of water and mix it .  Cook for 10 minutes .

15. After 10 minutes , When gravy is thicken  . Potatoes and Chole  are tender and completely Boiled .

16. Now switch off the flame .

17. Transfer the Curry into a serving bowl .

18. Serve hot with  bhature .