Achari Paneer

Ingredients

1. Paneer / Cottage cheese = 300 gm ( Cut into small pieces )
2. Ripe Tomato = 1 ( cut into pieces )
3. Turmeric Powder as required
4. Salt to taste
5. Panch phoron as required
6. Onion = 2 Peeled ( Cut into chopped )
7. Ginger paste = 2 table spoon
8. Kashmiri dry red chili paste - 1 table spoon
9. Dry mango powder - 1 tea spoon
10.  yogurt  or  curd - 1/2 cup
11. Bay Leaf - 2 pieces
12. Cumin seeds  paste - 1 table spoon
13. Coriander seeds  paste - 1 table spoon

Methods :

1. Take a pan and once pan is hot . Now add panch phoron , dry whole chili and whole cumin seeds and fry till golden and nice aroma come from whole spices .

2. Next , grind it whole spices  and keep a side .

3. In a pan and add oil . Once oil is hot . Now  add  paneer  or cottage  cheese  and  fry till few  seconds . Once  is  done . Take  out  from hot oil  and  keep  a side . Temper  with panch phoron and fry till few seconds .  Now add  finely  chopped onion  and fry till golden .

4. Next add  finely chopped tomato and  salt and fry till tomatoes are  soft .

5. Next add turmeric powder and fry till raw smell goes off turmeric powder .

6. Next add ginger paste , cumin paste , coriander paste , yogurt  or  curd ,  dry red chili paste and add few drops of water . Saute till oil is  separate   from  side  of pan .

7. Next  dry mango powder and mix .

8. Add fried paneer into the masala and mix well . Add water into the paneer . Cover it .

9.  Once gravy is done and thicken . Water is evaporated .  Now add lemon juice  and mix .

10. Pour the curry into the serving bowl .

11. Serve hot with rice or paratha .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Cabbage Thoran / Kerala Style Cabbage Thoran / Kerala Style Stir Fry Cabbage With Coconut

Preparation Time -   10  minutes 
Total Preparation Time - 10 minutes  
Cooking Time -   20     minutes 
Course -  Vegetables  
Cuisine -Kerala 
Serve -  3  
Author - Paramita's Kitchen   

Ingredients :

1. Cabbage - 1 ( finely Chopped )
2. Onion - 2 ( Peel off the skin and cut into thin slices )
3. Salt to taste
4. Turmeric powder  - a pinch or 1/4 tea spoon 
5. Coconut oil as  required
6.  Grated coconut - 1 cup
7. Dry red chili - 1
8. Mustard seeds - 1 tea spoon
9. Curry Leaves  - a handful
10. Dry red chili powder - 1/4 tea spoon 

Methods :

1. Heat  oil  in a pan  on  high  flame .

2. Once oil  is hot . Add whole red chili and mustard seeds . Once spices start to splutter and crackle .

3. Also add  thin slices onion and   curry leaves . Fry till golden brown in color .

4. Next add finely chopped cabbage and salt . Mix well . Cook for 10 minutes on low flame . Cover the pan .

5. After 10 minutes , open the cover of pan. Once cabbage is soften and  cooked  . But  not  mushy .

6.  Now add  turmeric power and mix well . Saute till  raw smell goes off .

7. Next add 1/4 tea spoon of  red chili powder and 1/2 cup of  grated coconut  and mix well .  Simmer  for  5 minutes on  low  flame .

8. Once  cabbage  is  done .

9. Now switch off the flame .

10. Transfer cabbage thoran into a bowl .

11. Sprinkle grated coconut  the top of cabbage thoran .

12. Serve hot .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Kadai Vegetable Rrecipe

Preparation Time -   20 minutes 
Total Preparation Time - 20 minutes  
Cooking Time -   30    minutes 
Course -  Vegetables  
Cuisine -  North Indian / Punjabi   
Serve -  3  
Author - Paramita's Kitchen   

Ingredients :

1. Green Beans - 100 gm  ( Cut into small in size )
2. Carrot - 3 ( Cut into medium cubes in size )
3. Cauliflower - 1
4. Green Capsicum - 1  ( Cut into medium )
5. Garlic paste - 2 table spoon
6. Ginger paste - 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. Tomato - 1 ( cut into very finely chopped )
11. Tomato ketchup - 3 table spoon
12. Tomato puree - 2 table spoon
13. Onion - 2 ( Cut into thin slices )
14. Salt to taste
15. Turmeric powder - 1 small tea spoon
16. Butter - 1 table spoon
17. Sugar - 1 tea spoon
18. Fresh coriander leaves  finely chopped  -  2 table spoon
19. Oil as required
20. Gram masala powder - 1 small tea spoon
21. Green Peas - 2 table spoon
22. Fresh Cream - 2 table spoon 

Methods :

1. Wash  and clean the vegetables under running water .

2.  Add oil in a wok . When oil is hot . Now add capsicum cubes and fry till few seconds . Take out the capsicum from wok . Keep a side .

3. Now add onion  slices  into the hot oil   . Fry the onion  until golden brown in color .

4. Next add  all vegetables  one after one  green beans , carrot , cauliflower , green peas and finely chopped tomatoes  and mix well .

5. Now also add salt to taste and mix well . Cover the wok and close the lid . Cook till 10 minutes on medium flame .

6. After 10 minutes , once vegetables are done  and softened . Now also add turmeric powder into the vegetables . Saute and mix well . Saute till raw smell goes off from vegetables .

7. Next add  sugar into the vegetables and mix well .

8. Add  ginger and garlic paste  and saute till few seconds . Saute until raw smell goes off from vegetables .

9. Next also  add  cumin powder , kashmiri dry red chili powder , coriander powder , tomato ketchup ,  tomato puree , Finely chopped coriander leaves ,  and gram masala powder   . Saute till oil starts to separates from the sides of pan .

10.  Pour  1  cup of water and fried capsicum  and mix well .

11. Cover and close the lid . Cook for 10 minutes on  high flame .

12. Open the cover of wok .  Stir  again . 

13. Meanwhile , water is evaporated from vegetables . Curry is done .

14. Now add butter and fresh cream . Cook for few seconds .

15. Switch off the flame .

16. Transfer to a serving bowl .

17. Serve hot with Indian breads .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

lauki Chana Dal Recipe / Bottle Gourd And Bengal Gram Curry / Lauki Chana Dal Ki Sabzi Recipe

Preparation Time -   2 hours 20 minutes
Total Preparation Time - 2  hours 20 minutes  
Cooking Time -  45    minutes 
Course -  Vegetables  Curry / side dish 
Cuisine -  North Indian  
Serve -  4  
Author - Paramita's Kitchen   


Ingredients :

1. Bottle gourd - 1
2. Bangal gram -  1 cup
3. Onion - 2
4. Garlic paste - 2 table spoon
5. Ginger paste - 1 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. Fresh coriander leaves - 3 table spoon
11. Gram Masala powder - 1 tea spoon
12. Bay leaf - 2
13 . Whole Cumin Seeds - 1 small tea spoon

Methods : 
1. Wash the bottle gourd and peeled the bottle gourd . Cut into medium cubes .

2. Wash and rinse the dal . Soak the dal in enough water  for about 2 hours .

3. After 2 hours , drain the water .

3. Boiled the dal  in a pressure cooker  with  water . Cover  and  close the lid .  Cook till 2 whistles on medium flame . Switch off the flame . Allow  it  to cool  .  Open  the cover  of  pressure  cooker .

4. Pour oil  in a wok . Heat the oil  and oil is  smoking and hot  . Now add bay leaf and cumin seeds . Fry till few seconds .

5. Next  add onion and fry till onions are translucent .

6.  Add bottle gourd cubes  and mix well . Sprinkle salt all over the bottle gourd and mix well . Cover the wok . Cook till 10 minutes on medium flame .

8. After 10 minutes , bottle gourd pieces are done .

9. Next add finely chopped tomatoes and saute till tomatoes are soft and mushy  on medium flame .

10. Add  turmeric powder and sugar and combine . Saute till few minutes . Once sugar is dissolve . Raw smell  goes off turmeric powder .

11.   Also  add  ginger paste and garlic paste .  Saute till few minutes .  Fry    until  raw smell goes off  .

12. Next add kashmir dry red chili powder , cumin powder , coriander powder , dry red chili powder , gram masala powder , finely chopped fresh coriander leaves and mix well . Fry until oil starts  to separates from the sides .

13. Next add cooked dal  and pour 1 cup of water . Mix well . Uncovered  and  Cook  till 10  - 15 minutes  on  medium flame .

14. After 10 minutes , meanwhile  dal is completely thick . Bottle gourd pieces are soft  and tender .

15. Switch off the flame . Pour the dal in a serving bowl .

16. Serve  hot  with  Indian  breads .  

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Capsicum Chole / Chickpeas With Capsicum Curry / Capsicum Chole Masala

Preparation Time -  8   hours 
Total Preparation Time - 8 hours 20 minutes  
Cooking Time -  30   minutes 
Course -  Vegetables  Curry / side dish 
Cuisine - Indian /  Punjabi  
Serve -  3 
Author - Paramita's Kitchen   

Ingredients :

1. Chickpeas / Chole - 1 cup
2. Turmeric powder  as required
3. Capsicum - 2
4. Bay leaf - 2
5. Cumin seeds - 1 small tea spoon 
6. Salt to taste
7. Kashmiri dry red chili powder - 2 table spoon
8. Cumin powder - 1 table spoon
9. Ripe Tomato - 2
10. Coriander powder - 1 table spoon
11. Ginger paste - 1 table spoon
12. Garlic paste - 2 table spoon
13. Sugar - 1 tea spoon ( optional )
14. Garam Masala powder - 1 tea spoon
15. Onion - 3 ( peel  the onion and cut  into thin sliced )
16. Fresh Coriander leaves - 3 table spoon , finely chopped
17. Dry red chili powder - 1 table spoon
18. lemon - 1 

Methods :

1. Wash  and  clean the capsicum . Cut  the capsicum and remove on the top of capsicum . Remove the seeds of capsicum . Remove the white part of capsicum . Cut the  capsicum into thin slices . Keep a side .

2. Wash and  rinse the chickpeas . Soak the chickpeas overnight in enough water . Next morning drain the water and wash them   . Keep a side .

3. In  a pressure  cooker  add the soaked  and  drained  chickpeas  and add along  with  water .  Pressure  cook till 2 whistles on  medium  flame . Once  chickpeas  is done . Now switch off the flame  and let the pressure comes down naturally . Once  stem is  gone .  Once it is done .  Now open the pressure cooker  and keep a side .

4.  Pour the oil in a pan  and heat the oil . When oil is hot . Now add  bay leaf  and whole cumin seeds . Stir them . Fry till golden brown on low flame .

5. Next  add  thin sliced onion and fry till light golden brown in color .

6. Also add thin sliced capsicum , salt to taste  and fry till few minutes .

7. Next add finely chopped tomatoes and combine . Once tomatoes are completely soft .

8. Now also add turmeric powder and sugar and mix well . Saute till few minutes .

9. Add ginger paste , garlic paste , kashmiri dry red chili powder , cumin powder , coriander powder , dry red chili powder and mix well . Saute till oil starts to separates from the sides of pan .

10. Next add  fresh finely chopped coriander leaves , gram masala powder , cooked  chickpeas  or  boiled chickpeas with stock   and mix well . Do not  add  water .  Let it cook for about 10 minutes  on medium flame .

11. After 10 minutes , open the cover of pan . Meanwhile  gravy is thick consistency . Squeeze lemon juice  and mix well .   Now my capsicum chole  is ready to serve .

12. Transfer the curry to the serving bowl . 

13. You can also serve with Indian breads , pulao ,  and  steam rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

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 .

Dhaba Style Okra Masla Curry Recipe / Dhaba Style Spicy Lady's Finger Or Okra Curry

Ingredients :

1. Lady's  Finger / Okra / Bhindi  -  10 - 12
2. Ripe Tomato - 1
3. Tomato Ketchup -  3 table spoon
4. Onion  Paste - 3 table spoon
5. Onion - 2 ( peel the onion of  outer skin  and  cut  into very  chopped  pieces )
6. Salt to taste
7. Sugar - 1 tea spoon ( optional )
8. Ginger Paste -  1 table spoon
9. Garlic paste - 2 table spoon
10. Kashmiri Dry red chili paste - 1 table spoon
11. Cumin Powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Bay leaf - 2
14. Whole cumin seeds - 1/2 tea spoon
15. Garam Masala powder - 1 table spoon
16. Oil as required
17. Fresh coriander leaves - 2 - 3 table spoon
18. Water as required
19 . Turmeric powder - 1/2 tea spoon
20. Pinch  of  Amchur  Powder - Dried mango powder


Methods :

1. Cut  and remove both sides end of  portion . Cut  into 2 inch of  okra . Keep a sides .

2. Heat  oil  in a wok  and temper  with  bay leaf  and whole cumin seeds . Fry till few seconds on low  flame .

3. Next  add  chopped  onion pieces into hot oil . Saute till golden brown on medium flame .

4. Add  onion paste  3 table spoon  and saute till 2 - 3 minutes .

5. Next add  Lady's  finger  or Okra pieces , ripe tomato pieces   and  add  salt to taste . Mix  well .  Saute  till Okra pieces are soft  on low flame . Cook for 10 minutes and cover the wok .

6. 10 minutes later , open the cover  and  mix it . Now add  1 small tea spoon of turmeric powder and 1 tea spoon of  sugar . Mix well .  Saute  for 5 minutes on low flame .

7. Next  add  1 table spoon of ginger paste ,  2  table  spoon  of  garlic paste ,  3 table  spoon  of  tomato  ketchup ,  1 table spoon of kashmiri dry red chili paste ,  1 table spoon of  cumin powder  and sprinkle few drops of water . Mix well . Saute and fry till  separates oil from spices .

8. Now  add 1 tea spoon of  garam masala powder , Pinch  of  Amchur  Powder / Dried mango powder  , and  3 table spoon of  chopped coriander leaves . Mix  well . Saute till few seconds .

9. Now  add 1 cup of water and mix well . Cook for 5 minutes on high or medium flame .

10. While water is evaporated  . Okra and spices are  completely cooked . Now switch off  the flame .
11. Transfer  the curry  to a serving bowl .

12. Serve  hot  with  phulkas   or chapatis .

Ghugni Recipe

Ghugni  is  a  famous street  food   in  India . Ghugni is made from dried yellow  peas , ripe tomatoes , cumin  powder , coriander powder , fresh finely chopped  coriander leaves , chopped onion and garlic .

Even ,   Ghugni  is  made  to  easy . You can serve  for   Home party or Gate to gather  party . Ghugni  is  serve  like  evening  Snacks .  

Ingredients :

1. Dried  yellow peas - 2 cup

2. Salt  to taste

3.  Turmeric  powder - 1 tea spoon

4. Sugar - 1 small tea spoon

5. Potatoes - 1

6. Bay leaf - 2 pieces

7. Whole  cumin seeds - 1 small tea spoon

8. Kashmiri dry red chili powder - 1 table spoon

9. Dry  red  chili powder - 1 tea spoon

10. Cumin powder - 1 table spoon

11. Coriander  powder - 1 table spoon

12. Lemon juice as required

13. Oil  as required

14. Garam masala powder -  1 tea spoon

15. Fresh  coriander leaves finely chopped - 3 table spoon

16. Ripe tomatoes -1 ,  cut  into very finely chopped

17. Onion - 2 - 3 ( peeled  the onion  and  cut  into  slice pieces )

18. Garlic  paste  -  2  table spoon

19. Ginger  paste - 1 table spoon

Methods :

1. Take  a bowl . Now  add  dried  yellow  peas  into  a bowl  .  Pour the enough  water  into  dried  yellow  peas . Soak  the  dried  yellow   peas  for  about whole night  or 7 - 8 hours  and keep  a side . Cover  it .

2. Next  morning  drain the  water  from  dried  yellow peas  and  keep  a side . Take  a pressure cooker  , add  soak  yellow  peas  into  a  pressure cooker  with  water . Cover  and  close  the lid  to pressure cooker . Pressure  cook till  2 - 3 whistles on  medium  flame . Then  switch  off the flame  and  keep  a side .

3.  Take  a  wok  . Now  pour the oil  into a wok .  Heat  the oil . Meanwhile oil  is completely hot . Add  bay leaf  and 1/2 tea spoon of  whole cumin seeds  and fry till few seconds on low flame .

4. Next  add  small  cube  potatoes  pieces  into  hot  oil  and fry until  golden brown . 

5. Add  slices  onion pieces  into hot oil  and  fry for few minutes on medium flame .

6. Add  2 table spoon of  garlic paste and 1 table spoon of  ginger paste . Saute for few seconds .

7. Next  add  1  small  tea  spoon  of  turmeric  powder . Saute till raw smell goes off  from the turmeric powder . Add  chopped  tomato pieces  and  saute  until  tomatoes  pieces  are soft  on medium  flame .

8. Add  salt to taste and 1 small tea spoon of  sugar . Mix well .

9. Next  add  1 table spoon of  kashmiri  dry red chili powder ,  1 tea  spoon of  dry  red chili powder ,  1 table spoon of  cumin powder , 1 table spoon  of  coriander powder and sprinkle few  drops of water . Saute till separates oil  from the spices mixture .

10. Add  boiled  yellow peas into spices mixture  and  pour 1 cup of water . Mix well . Now  add 1 tea spoon of  garam masala powder . Mix well . Cover the wok and cook for  5 - 10  minutes on high flame .

11.  After 10 minutes , open  the  cover  and   Gravy is completely thicken . Then switch  off the flame .

12. Pour the Ghugni  into a serving bowl . Now add 1 tea spoon of lemon juice , sprinkle  finely chopped  green chills and sprinkle  finely chopped   fresh  coriander leaves on top of Ghugni .

13. Serve hot .

Chilli Kathal / Chilli Unripe Jack Fruit / Chilli Enchor

Chili   kathal   AKA  Chili  unripe  jack fruit  is  made   from  unripe  jack fruit  ,  cornflour , soy sauce  ,  tomato  sauce  ,  onion  ,  garlic  , capsicum  and  other  ingredients  .

Unripe  jack fruit  is  a very  hard  vegetables  . Chili  kathal   is  a new version  of  Indo  Chinese  cuisine  .  it goes  very well  with  Pulao  , Fried rice  ,  Parotta  and chapati . 

Even , it is a delicious , unique , and tasty curry . Many Peoples    are  vegetarian  a new version the chili kathal  for they .   

The  unripe jack fruit   is  texture  like of  meat . Unripe  Jack fruit  is a Summer Special Vegetables .  It is a side dish . You can also serve  as  for home party . Unripe jack fruit  tree is a  popular  of South - East  Asia . It is an easy to make As well . You can to serve for  Weekend  to chili kathal . You can also serve  along  as  for  lunch and dinner .

Unripe  jackfruit  has  many  recipe such as kofta , biryani , dalna , curry , kebab and  chili kathal . In Bengali's  the  vegetables  meat  is  called to  the  Unripe Jack fruit . They are  to called  to Gachh  Pantha   to unripe jack  fruit or young jack fruit .

Unripe jack fruit  is power house of  minerals , micro nutrients , proteins and nutrition .  Unripe  jack fruit is  best  source  of minerals  and  vitamin  .

 Even , unripe  jack fruit  is  good  of  diabetic , Anemia , obesity ,  Hypertension     and  children .

However ,  chili kathal is  a 2 in 1  recipe . First part is boiled method  to unripe jack fruit and then marination methods . Finally is  fry methods   of  marination  unripe jack fruit . Second  part is  curry  method of fried jack fruit .

I hope , you will enjoy to  chili kathal . I would like to  you  try it    to chili kathal for dinner or lunch  at  home .

Recipe  is  here  of  chili kathal ( How  to make chili Kathal  or chili unripe jack fruit ) .

Ingredients :

For the Unripe Jack Fruit Marination :

1.  Maida / All purpose flour - 5 tea spoon

2. Corn flour  - 2 - 3 tea spoon

3. Boil  unripe jack fruit - 1 bowl

4. Garlic paste - 3 tea spoon

5. Green chili - 2 table spoon

6. Salt to taste

7. Soy sauce ( dark ) - 1/2 tea spoon

8. Ginger Paste - 1  table spoon

9. Vinegar - 1/2 tea spoon

10 . Oil  As Required

11. Unripe Jackfruit / Green Jack fruit / Young Jack fruit - 500 gm

For Sauteing Unripe Jack Fruit :

1.  Onion - 2 ( Peeled the onion and cut into slices of onion )
2. Garlic paste - 2 table spoon
3. Ginger paste - 1 tea spoon
4. Soy sauce - 2 table spoon
5. Tomato Ketchup - 3 table spoon
6. vinegar - 1 tea spoon
7. Salt to taste
8. Black Paper powder - 1 tea spoon
9. Green capsicum - 1 ( cut into slices )
10. Red Chili paste - 2 tea spoon
11. Green Chili Paste - 1 tea spoon
12. Corn flour paste - 1 tea spoon of corn flour paste with water .

Methods :

1. Peel  and remove  outer skin of  unripe  jack fruit . Cut  into medium size cube pieces of unripe jack fruit .

2. Take  a pressure cooker , add  along   as  unripe jack fruit pieces , water  and  salt  mix  it  very well Cover  and  close  the lid  to pressure  cooker .  Pressure  cook  for 2 - 3 whistles .

3. Pressure  will  be  released  naturally  from pressure cooker . Keep a side for about 30 minutes or 1 hour .

4. After 30 minutes ,  Open the pressure cooker and drain the water from unripe jack fruit . Put the unripe jack fruit  in a bowl .  Now add  5  tea spoon  of  maida / all purpose  flour  ,  3  tea spoon of  corn flour , add salt to taste ,  3 tea spoon of garlic paste ,  2 table spoon of green chili ,  1 table spoon of ginger paste , 1/2 tea spoon of soya sauce ,  and  1/2 tea spoon of vinegar . Sprinkle  some  water .  Mix it very well  and marination  for about 30 minutes . Keep a side  and  cover it .

5.  30  minutes  later , Take a deep pan or wok . Pour the oil  in a deep pan . While oil is completely hot . Now  drop  the marinated  unripe jack fruit one after one  into  hot  oil  on  medium  flame . Fry till  golden  brown  . Take  out  the  fried  unripe  jack  fruit  from  hot  oil . Remove  the  excess oil  from unripe jack fruit .

6.  Take  a another pan or wok . Now , pour the oil in a wok . Oil is completely hot . While oil is smoking .

7. Next add slice onion  into the hot oil . Fry till golden color on medium flame .

8. Now  add  green  capsicum and  fry  until  soft .

9. Next add  ginger paste , garlic paste , salt to taste , vinegar , soy sauce , tomato ketchup ,  black pepper  powder , red chili paste ,  and green chili paste . Saute  till 2 - 3 minutes  on medium flame .

10. Add corn flour paste  and mix it very well . Saute till 2 minutes on medium flame .

11. Next  add  also to  fried unripe jack fruit  and mix it very well . Cook for few minutes on high flame .

12. Meanwhile gravy is thicken consistency .  Now switch off the flame .

13 . Serve  hot .

Dhokar Dalna / Bengali Style Dhokar Dalna / Bengali Style Lentil Cake Curry

Dhokar Dalna  is  a Traditional Bengali cuisine and  side dish . It is made with  Bengal gram dal , potato , cumin powder , ripe tomato , onion , and garlic .

Even  ,  it is served as a side dish . It is goes well  with steam rice , polao/ pulao , paratha , fried rice , parotta , naan  and  chapati .  Dhokar  dalna is made  from  blend  channa  dal .  

Main  ingredients  is Bengal gram dal , potato  , ghee ( clarified butter )  , gram  masala  powder  and other spices .  You can   serve  as  to Home party .

Which is of  tangy , garam masala powder  and  ghee  ( Clarified butter )  taste . Even flavor is  of garam  masala and ghee . It is an  awesome  taste  curry .  Which  is  also  Extraordinary dish from Bengali cuisine .  Dhokar dalna is  served  during  festivals .

You can make often to Dhokar dalna . Dhokar dalna is popular Dish  in West Bengal . Which  is a long process cooking recipe .  Dhokar Dalna is a  rich gravy  and long process recipe .

It is also tasty , melt in mouth , mouth watering  and yummy curry . Dhokar dalna is three of part recipe or Dhokar dalna is  3  in 1   recipe .

First part is soaked the channa dal / Bengal Gram  into the bowl  and grind it . Then make a  smooth paste from the channa dal / Bengal Gram  .

Second  part is make a mixture from the channa dal / Bengal Gram paste  and then  saute the paste . Then  cool the mixture and cut the mixture .  Finally  Dhoka or lentil cake   is  fry  methods  from   the  Pulses  mixture  of  lentil  cake .  Third  part is  curry methods of lentil  cake . Once  curry is ready , drop the  lentil cake  into  the curry .But  every bite is awesome taste . It  is  not very  easy recipe . It is an onion and garlic recipe . If you  do  not like  to  onion  and  garlic . You  can  make  without  onion  and garlic  to Dhokar  Dalna .  Recipe  is  here  ( How  To Make Dhokar  Dalna / Bengali Style Lentil Cake Curry )

For The Lentil  Cakes 

Ingredients :
1.   2   cup of  Bengal Gram / Chana  Dal / Cholar Dal
2. Turmeric  powder As required
3. Salt to taste
4. Sugar - 1 tea spoon
5. Gram  Masala Powder - 1/2 tea spoon
6. Oil As Required
7. Ghee / Clarified  butter As Required
8. Cumin Powder - 1 tea spoon
9. Coriander  Powder - 1 Tea Spoon
10. Dry Red Chili Powder - 1 Tea Spoon

For  The  Sauce  Or  The  Gravy :

1. Potato - 2 (  Peeled the potato of outer skin  and cut into medium size cube pieces )
2. Onion - 2 ( Peeled The onion from  outer skin  and cut into slice pieces )
3. Onion Pate -  2 table spoon
4. Garlic Paste - 3 table spoon
5. Bay  Leaf   - 2 pieces
6. Whole Cumin Seeds - 1/2 tea spoon
7. Whole  green  Cardamom - 1 ( Crushed  and  slit )
8.  Ghee As required
9. Cinnamon - 1 stick
10 . Salt  To  Taste
11. Turmeric Powder As Required
12. Sugar - 1 Tea Spoon ( Optional )
13. Oil  As  Required
14. Garm masala Powder - 1 Tea Spoon
 15. Tomato Puree - 1 cup
16. Ripe Tomato - 1 ( Cut into Very small pieces )
17. Ginger Paste - 2 - 3 Table Spoon
18.  Whole  Cumin  Paste - 1 table spoon
19. Whole dry coriander paste - 1 table spoon
20. Dry Red Chili Paste - 2 Table Spoon
21. Kashmiri Dry Red Chili Paste - 2 Table spoon 

To  Make  The  Lentil  Cakes :

Methods :

1. In  a  bowl , add 2 cup of Bengal gram / chana dal  and pour enough  water . Soaked  the chana dal / Bengal gram  for  about  6 - 7 hours  or  over night .

2. Next  morning drain the water completely . Wash and clean the Bengal gram / Chana dal  with water . Drain the water again .

3. Take a mixer grinder . Now  put the bengal gram / chana dal  and  add few drops of water into the grinder  jar . Grind it very well  and  make  a smooth paste from the Bengal gram / chana dal . keep a side .

4. Pour the dal into the bowl . Now also add  1 tea spoon of chili powder , 1 tea spoon of  turmeric powder , 1 tea spoon of sugar , 1 tea spoon of cumin powder , 1 tea spoon of coriander  powder  and sprinkle salt to taste . Mix it well . Keep  a side .

5. Take a wok or pan . Pour the oil into the wok and heat the oil . Now pour the pulses mixture into the wok . Mix it very well . Stir  till  the  mixture  leaves  the side  of  wok .  Stir until the  pulses mixture  is  dry   and  it  come  together  like  a dough .  Moisture  is evaporated  from the pulses . Once pulses mixture is completely  dry   and like a dough  . Then switch off the flame .

6. Now take a flat plate . Add  few  drops  of  oil or ghee  and  grease the plate . Now pour the mixture into the grease plate .  Pat  down   the mixture  and  spread  it  evenly .  Let   it  cool  down  for 10 - 15  minutes .    Allow  to cool .  Once the pulses mixture is completely cool .  Then cut the mixture into the diamond shape or square  pieces . Keep a side .

7. In a wok  add enough  oil  and heat the oil . Once oil is  completely  hot  . Now drop the Diamond Shaped  lentil cake one  after one into the hot oil  on medium  flame . Fry till golden brown  on both sides  on  medium flame . Take it out  from hot oil . Put the lentil cake in to the bowl . Keep a side .

To Make The Sauces Or The Gravy :

Methods :

1. Take a wok .Add oil into the wok . Heat the oil . Once oil is completely hot . Then  put the potato pieces one by one  into the hot oil . Fry till golden brown . Remove the potato pieces from the hot oil . Put the potato pieces into the bowl . Keep a side .

2. Now add 2 pieces of bay leaf , 1/ 2  tea spoon of  whole  cumin seeds , 1 pieces of crushed cardamom , and 1 pieces of cinnamon and stir for few seconds . Once spices  are splatter .

3. Now add   slices onion  and fry till golden brown color .

4. Next add  2 table spoon of onion paste and saute till separates oil from onion paste .

5. Add finely chopped tomato piece  into the oil . Saute till tomatoes are soft .

6. Next add  3 table spoon of garlic paste , salt  to  taste , turmeric powder , 1 tea spoon of sugar ,  1 cup of tomato puree , 3 table spoon of ginger paste , 1 table spoon of cumin paste , 1 table spoon of coriander paste , 2 table spoon of dry red chili paste , 2  table spoon  of  kashmiri dry red chili paste  . Saute and fry the all spices . While  spices  is   separating   from oil .

7. Now pour  the  2 - 3 cup of water  and  add  fried  potato  . Mix  it well . Cover  the wok . Let it cook  for about 10 minutes .

8. 10 minutes later , open the cover . When potatoes are tender and gravy starts to thicken . Now add fried  lentil cake or Dhoka  into the gravy . Mix it very well . Now add 1 tea spoon of ghee  or 1 tea spoon of garam masala powder  into the gravy . Mix it very well .

9. Now switch off the flame . Transfer the Lentil Cake Curry Or Dhokar  dalna in a  serving bowl .

10. Serve hot  with steam rice  or your choice's  food .

Shahi Paneer Recipe / Indian Cottage Cheese Cooked With Rich Gravy

Shahi  Paneer  is  a  Royal  Dish  in  India . It  is  a  Delicious  dishes  of   North Indian  Cuisine  . Shahi  Paneer  is  made  with  Paneer ( cottage Cheese ) , Cashew nuts paste , tomato puree  and  add other spices  .  It  is a  rich  in  gravy   dish . It  is  a  cream , cashew nuts  and  tomato  based  gravy   recipe  . Paneer  is  a Power  House  Of  Protein . It is also  along  as  Mouth - watering  and  delicious  dish .

Shahi  Paneer  goes  well   with  roti , chapati , paratha  and  steam  rice .   It  is  a  very easy  recipe  and  made it  within  20 - 30 minutes .  You can serve  with guest  or friend . It  is  also party dish .

Shahi  Paneer is a delicious  and  rich  dish . It is a perfect weekend  Dish . You  can  also  serve  with  naan paratha , pulao , chapati .

 Paneer  ( cottage  cheese )  is  a high  protein food .  Paneer is good  for any vegetarian people . Paneer  is high sources of protein , omega - 3  and  omega - 6 fatty acids . Paneer  ( cottage  cheese ) are  rich  sources of  calcium , phosphorus ,   minerals , copper , magnesium   and selenium . It prevent  osteoporosis , tooth problem , bone problem , and gums problem . Paneer good for heart patient , cancer patient , blood pressure patient  and  diabetes  . Paneer ( cottage cheese ) is also good for old  women  . Many old  women   are  suffering  to  bone disease .

Tomato  is best  source of Antioxidant , vitamin C , Vitamin A ,  and potassium . Tomato prevent to cancer . Tomato  is also  good  for  skin .

Cashew Nuts are great sources of copper , phosphorus , magnesium , zinc and iron .

Ingredients :

1. Paneer  ( Cottage  cheese )  - 400 gm (  Cut into cube pieces )

2. Cashew  Nuts - 10 - 12 about 1 cup of  cashew nuts paste  ( Grind it and make a smooth paste from the cashew nuts )

3. Ginger  paste - 2 tea spoon

4. Garlic paste - 1 table spoon

5. Kashmiri dry red chili powder -  1 table spoon

6. Slit  and  crushed  Green Cardamom - 1 pieces

7. Bay  leaf - 2 pieces

8. Whole  cumin seeds - 1 tea spoon

9. Whole  cinnamon  - 1 - 2  pieces

10. Salt  to taste

11. Turmeric  powder - 1/2  tea spoon

12. Sugar  - 1/2  tea spoon

13. Fresh  Cream - 1 tea spoon

14. Tomato puree - 1/2  cup

15.   Ripe  tomato  finely chopped  -  1 cup

16. Onion - 3 , ( Peeled the onion  of  outer skin and  cut into very finely pieces )

17. Garam Masala  powder - 1 tea spoon

18. Cumin  powder - 1 table spoon

19. Coriander  powder - 1 table spoon

20. Oil  As  required

Methods :

1.   Take  a wok . Then  add oil  into the wok  and  hot  the oil  on high flame .

2. Oil is completely hot . Then  put  one  after  one   paneer  pieces   into the hot oil  and  reduce the flame very low .  Fry till  few  seconds  . Then  take  out  the  paneer  from the wok  .  Take  a bowl and  put the fried paneer pieces into the bowl . Pour 2 cup of water into the fried paneer . Keep a side and cover it .

3. Same  remaining  oil  and   add  2 pieces of   bay  leaf  , 1 tea spoon  of  cumin seeds , 1 pieces of slit and crushed cardamon , and  2 pieces of crushed cinnamon  into  the hot oil . Fry  the whole spices  for  few  seconds .  Nice  aroma comes  out from the whole  spices .

4. Next , add finely chopped onion  and  fry till golden brown color .

5. Add  1/2  tea spoon of turmeric powder  and  mix  it very well . Stir till raw smell goes out the turmeric powder .

6. Now  put  1 tea spoon of  sugar ,  sprinkle salt to taste  and mix it very well .

7. Add  1 cup of  finely  chopped ripe tomato and mix it very well . Saute till tomes are soft .

8. Next  add  2 tea spoon of ginger paste and  1 table spoon of garlic paste . Mix it very well .

9 . Next  pour 1/2 cup  of  tomato  puree  into  the  spices   and  mix it very well .

10. Now  add  1  table  spoon of kashmiri dry red chili powder , 1  table spoon of cumin powder ,  and 1 table spoon of  coriander powder . Mix it very well . Sprinkle  few  drops of water into the spices .  Fry  the  all spices   till  separates oil  from the mixture .

11. Next  add  1 cup of cashew nuts paste and 1  tea spoon of garam masala powder  and mix it very well . Saute it for few seconds .

12. Pour  the fried paneer ( cottage cheese )  with water into the spices . Mix  it very well .

13. While  gravy   is   start  to   thicken  and   Paneer ( cottage cheese ) are soft . Now add  1 tea spoon of fresh cream into the curry . Mix  it very well . Switch off the flame .

14. Transfer the Shahi Paneer in a serving bowl .

15. Serve  hot .

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 .

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 .

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 .

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 .

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 .