Punjabi Style Dal Makhani Recipe / How To Make Punjabi Style Dal Makhani

Ingredients :

 For   Dal  : 

1. Whole black urad  dal / Shabut urad dal  - 1 cup

2. Chana dal / Bengal Gram  - 1/2  cup

3. Rajma / Kidney beans - 1/2  cup

4. Water  As  Required

For   Dal   Makhani   Recipe :

1. Onion - 2 ( Peel the  onion  of  skin  and cut into thin  slices )
2. Tomato Puree - 1 cup
3. Salt to taste
4. Turmeric powder as required
5. Sugar - 1 tea spoon ( optional )
6. Ginger Paste - 1 table spoon
7. Garlic paste - 1 table spoon
8. Cumin powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Kashmiri dry red chili powder - 1 table spoon
11. Gram masala powder - 1 tea spoon
12. Fresh cream - 2 tea spoon
13. Ghee ( clarified butter ) as required
14. Butter - 1 table spoon
15. Curd  ( whisked  ) - 2 table spoon
16. Kasuri Methi - 1 table spoon
17. Fresh  finely chopped coriander leaves - 1 tea spoon 

For Tempering :

1. Bay leaf - 2
2. Whole Cumin seeds as required
3. Green cardamom - 2
4. Cinnamon - 1
5. Cloves - 2

Methods :

1. Wash and clean the dal under running water .

2.  Take a bowl and add enough water . Soak Rajma , Urad dal and chana dal  in enough water for overnight or atleast  8 - 10  hours . Cover and keep a side .

3. Next morning drain the water from soak dal and rinse the dal  running  in water .

4. Take a pressure cooker . Add  soak mixture dal and water . Mix . Cover and close lid to pressure cooker . Pressure cook for 6 - 7 whistles on medium flame . Once is done . Now switch off the flame . Keep a side . Allow to cool .

5. Once pressure cooker is cool . Now open the cover of pressure cooker . Keep a side .

6. Take a pan . Now add  1 table spoon of  ghee and  1 table spoon of  butter . When ghee and butter starts to melt and completely hot . Add bay leaf , a  pinch of cumin seeds , 2 pieces of slit cardamom and 1 pieces of cinnamon and  2 pieces of cloves . Fry till few seconds on low flame .

7.Now add slice onion and fry till  golden  brown . Once onions are done . 

8. Next add tomato puree and mix well . Saute till few seconds .

9. Add turmeric powder , salt to taste and sugar . Mix . Saute till raw smell goes off from turmeric powder .

10. Also add ginger paste , garlic paste , 1 table spoon of cumin powder , 1 table spoon of coriander powder , 1 table spoon of kashmiri dry red chili powder , 1 tea spoon of garam masala powder , 2 table  spoon of  curd , Kasuri methi , 1 tea spoon  of  fresh  finely chopped  coriander leaves  and mix well . Saute till oil starts to separates from the sides of the pan .

11. Next add cooked dal , 1/2  cup  of  water  and mix well . Give a good stir .

12. Meanwhile  dal  starts to thick .

13. Next add cream and butter . Mix well .

14. Switch off the flame .

15. Transfer  Dal  Makhani  to a serving bowl .

16. Serve hot with naan . 

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 .