Chal Enchor / Rice And Unripe Jackfruit Curry Recipe / Unripe Jack Fruit With Rice Flavour Curry

Chal  Enchor  AKA unripe jack fruit with gobindo bhog rice  curry .  I am collecting  the recipe from Anandabazar Patrika ( Bengali's  Daily  News Paper ) . Recipe  Courtesy :  Munmun  Sarkar  Roy  from  Anandabazar Patrika  on 19th  May  2018 .

Which  is  made  from unripe jack fruit , Gobindobhog rice , ginger paste  , cumin powder , red chili paste . 

Hence , it is curry of  unique  taste . I was using  in  the  recipe  to gobindobhog rice . Which  is aromatic  and  flavorful    rice .

However , it goes well  with  plain rice . You can to  serve  for home party , gate to gether , friends and relative .  Unripe jack fruit is meat like texture .  Chal enchor  is a side dish . Chal enchor  is  a side dish . Chal  enchor  is a  delicious  curry also . Chal  enchor AKA  unripe jack fruit  curry is made  from unripe jack fruit  .

Main  ingredients  is  gobindobhog rice , unripe jack fruit . You  can  to  use Basmati  rice  in this  recipe . Unripe  jack fruit is  substitute food for vegetarian's people .

Unripe jack fruit  is also healthy  and  nutritious  vegetables . Although , unripe jack fruit  is good for obesity , diabetes people , Hypertension and kids also .

You  can to  pack   for office  and school's  to lunch box  to unripe  jack fruit  with rice  curry  with chapatis .

I  hope , you will  like to chal enchor curry .   

Ingredients : 

1. Unripe  Jack fruit  -  1 or 500 gm
2. Potato - 1 
3. Bashmati rice / gobindo bhog rice - 1 small  bowl 
4. Salt to taste 
5. Turmeric  powder - 1 tea spoon 
6. Sugar - 1 tea spoon   
7. Garam masala powder - 1 tea spoon 
8.  Dry  red  chili paste - 1 table spoon 
9.  Kashmiri  Dry red chili paste - 2 table spoon 
10. Ginger paste - 2 table spoon 
11. Ghee ( clarified butter ) - 2 table spoon 
12. Whole  Cumin seeds paste -  1 table spoon 
13.  Whole Coriander  seeds  paste  -  1  table  spoon 
14. Bay  leaf - 2 pieces 
15. Whole  Cumin  seeds - 1 small tea spoon 
16. Ripe tomato - 1 ( cut into very finely chopped pieces )
 17. Oil  as  required 
18.  Whole  cardamom - 1 ( slit and crushed the cardamom ) 
19 Sugar - 1 tea spoon ( optional ) 

Methods : 

1. Wash and clean  the  potato . Peel the skin  of  potato . Cut into medium size cube pieces . Keep a side .

2. In a bowl and add  gobindobhog rice . Pour the water into gobindobhog  rice . Cover and keep a side for about 5 - 6 hours . 

3. Take a unripe jack fruit . Cut and remove on top of unripe jack fruit . Remove and peel the skin of unripe jack fruit . Take a pressure cooker . In a pressure cooker , add unripe jack fruit  pieces , water and salt . Cover  and  close the lid  to  pressure  cooker .  Pressure cook till 2 whistles . keep a side . Drain  the  water from  boiled  unripe jack fruit  . Put the boiled unripe jack fruit  pieces into a bowl . Cover and keep a side .

4. Next , cut into medium size cubes  pieces  of unripe jack fruit . Keep a side .

5.   5 hours later , drain the water from gobindobhog rice . Keep a side . 

6. Take a wok . Pour  the  oil  into the wok . Heat the oil . While oil is completely hot . Now add potato pieces into hot oil . Fry till golden brown color . Take out the fried potato pieces  from  the hot oil . Put the fried potato pieces into small bowl . Keep a side . 

7.  Now , add  soak gobindo bhog rice into hot oil . Fry until golden brown color . Take out  gobindo bhog  rice  from hot oil . 

8. In  the same oil , add bay leaf , whole cumin seeds and  1  pieces  of crushed cardamom pieces . Fry till few seconds . While nice aroma comes out from spices . 

9. Next add boiled unripe jack fruit  into hot oil . Sprinkle salt to taste top of  boiled unripe jackfruit on  medium  flame  . Mix it very well  . 

10. Now  add finely chopped ripe tomato into boiled unripe jack fruit . Mix well . Saute  for 5 minutes on medium flame  and cover it . 

11. 5 minutes later , open the cover and mix well . Now add 1 tea spoon of  turmeric powder and 1 tea spoon of  sugar . Saute till few seconds . 

12. Next add fried potato , fried gobindo bhog rice , 2 tea spoon of ginger paste , 1 table  spoon of dry red chilli paste ,  2 table spoon of kashmiri dry red chili paste ,  1 table spoon of whole cumin seeds paste ,   1 table spoon of  whole coriander seeds paste  and  sprinkle  few  drops  of  water  .  Mix well . Saute till separates  the  oil  from spices  . 

13. Next  add  2 cups of water into the curry . Mix well . Cover and close the lid  of  wok . Cook for 10 minutes on medium flame . 

14. 10 minutes later , open the cover of wok . Meanwhile  rice and potatoes are tender . Gravy is thicken . Now add 1 tea spoon of  garam masala powder and 1 table spoon of ghee into the curry . Mix well . Now switch off the flame . 

15. Pour  the  curry into a serving bowl . 

16. Serve  hot  with rice . 

 

Kacha Amer Mishti Achar / Sweet Mango Pickle / Sweet Pickle of Unripe Mangoes / Aam Ka Meetha Achaar

Mango  is  king  of   fruit . Today  i am  sharing  to Sweet Mango's Pickle  recipe .  Today i am going to  share  to  unripe  sweet  mango's recipe .

Sweet  Mango's  Pickle  is  a sweet pickle . Which  is  made  from raw mango's   or unripe mango , sugar  and roasted  spices .

Sweet  Mango's   Pickle  is  summer  delight . It  is a mouth - watering  pickle .  Sweet  mango's  pickle is  taste melt - in - mouth .  

You  can  to enjoy to  Mango's  pickle  to during  afternoon  . Green  Mango AKA unripe mango is  best  sources of  Vitamin C  . Even unripe mango  is  high sources  of  Vitamins and Minerals .

Hence  , Sweet  mango's  pickle  is  a Summer  special delight .  You can also  store  to   Sweet Mango's  pickle  for  6 month's  in  refrigerator . Sweet mango's   easy to make . Sweet mango's  pickle is taste   sweet  and  sour . Sweet  mango's  pickle is taste also heaven .

My  grand  mother  used to Sweet mango's pickle  to every year .  Sweet mango's  pickle  is my childhood  memory As well .

Sweet  unripe mango's  pickle is 3 in 1 recipe .  First  part is  to unripe mango's cutting .  Second  part is  boiled   methods  of unripe  mango's  .  Third part is preparation method of unripe mango's  in sugar .  

I  hope  , you  will  like  to sweet  mango pickle . You would be  enjoy to  sweet mango pickle .

Recipe  is  here  of  Sweet unripe mango pickle .

Ingredients :

1. Raw Mango - 3 kg
2. Sugar - 3 Kg
3.Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon
4. Whole  cumin  seeds - 1 tea spoon
5. Pinch of salt
6. Dry red chili - 3 - 4 

Methods :

1. Wash  and  clean   the  mango  under  running  water .  Peel the skin of mango .  Remove and take out  or scoop out the seeds of mangoes .

2. Cut into pieces . Keep a side .

3. Take a wok or pan . Now add  3 pieces of  whole red chili , 1 tea spoon  of  whole cumin seeds  and Panch Phoron - All  of spices mixture ( Mixed spices of cumin seeds , mustard seeds , fenugreek  seeds , fennel seeds and nigella seeds ) - All spices of 1/2 teaspoon . Fry until golden brown and roast  . Take  out  the  spices  from the pan . Allow to cool . Once spices are cool . In  a  mixer grinder  and  add  fried or roast  spices . Grind it . Make a spices powder from roast spices . Keep a side .

4. Take a bowl . Pour the water into a bowl .

5. Drop the mangoes  of  the  pieces into a bowl  of  water . Cover it  and keep a side for about 5 - 6 hours .

6. Soak  the mango pieces into  plain  water .

7. After 6 hours . Take a pressure cooker  and  add unripe mango pieces , water and pinch of salt . Mix  and  combine  it  . Cover  and  close the lid . Pressure  cook for 2 whistles .

8.    Allow  to cool  for  pressure   cooker . Cool  down  completely .  Once  cool . Open the cover  to  pressure   cooker .

9. Take  a strainer . Pour  the  boiled  mango  on  the  strainer . Drain the water  from boiled mangoes . Keep a side .

10. Take a wok  and switch on the flame . Now pour the  raw boiled mango into the wok . Next add 3 kg of sugar  and  pinch  of  salt into the raw mangoes  on  medium  flame  .  Mix  it  very well .  Cook   for  30 - 45 minutes .

11. While mangoes pulp are thicken consistency . Meanwhile  Mangoes are sticky  consistency .

12. Now   is   ready  the   sweet mango pickle .

13. Next  ,  3 table  spoon  of  roast  spices  or  bhaja  masla  , sprinkle bhaja masala or roasted spices top of  sweet mango pickle  . Mix well . Switch off the flame . Cover  to the  wok  of  sweet  pickle  of  mango  and keep a side for  5  to  6  hours . Allow  to  cool . 

14.  6 hours later , Sweet mango pickle are completely cool . Now Sweet  mango  Pickle  is  ready .

15. Take  a   glass   jar   or   glass bottle  . Put  the  Sweet Mango's  Pickle  into a Airtight container .

16. Keep  in   a    glass  jar  with  lid  on  or  glass bottle    .   Keep  the  sweet  mango pickle  into  of   the   Fridge    for    6 month's .

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 .

Lau Diye Muger Dal Ghonto / Bottle Gourd With Yellow Mung Dal Curry / Traditional Bengali Recipe Bottle Gourd with Moong Dal Or Split Green Lentil Curry

Muger  Dal  diye  Lau  Ghonto  is  a  completely  Traditional  Bengali  Vegetarian  Dish .  It is without onion  and garlic recipe . Although it is a side curry dish . Hence it is  made from Bottle Gourd , Ghee ( Clarified Butter ) , Mug / Moong  Dal ( Split green lentil ) and other spices .

This curry  is    Healthy  and Nutritious  also  . The curry is Aromatic and Flavorful . Which is  Ghee ( clarified Butter ) and Moong Dal  ( Split Green Lentil ) based   Curry . It is curry of  flavor ghee   ( clarified butter )  also    .  

This  Dish popular  in Indian and Bangladesh . This  curry  goes  very  well  with  rice  and  chapatis .  You  can  serve  along  as  for relatives  and  friends . Bottle gourd is low calorie  vegetables . Bottle gourd is  good for Summer Season As Well .

Although bottle gourd is easily digestible vegetable . This recipe is 2 in 1 . Because Bottle Gourd is best sources of micro nutrients As well As  and other side  dal ( pulse )  is good sources of protein .  However it is easy to make . Even  the curry is delicious and unique  also .   

You  can also pack  to lunch  in   lunch  box   for Office and School  with chapatis to bottle gourd curry .   Hence it is  a healthy and nutritive curry  for summer season  as well .

The  Bottle  Gourd  curry  to  help    to  keep  hydrate  in  during  Summer  Season   for whole  day's  to  our  body .

Recipe  is  here of  lau diye muger dal ghonto ( How To Make  Bottle with  Split Green Lentil Curry )

Ingredients :

1. Bottle Gourd - 1
2. Moong Dal / Muger  Dal / Split  and husked  Mung  Lentils  / Yellow mung dal  curry    - 4 table spoon or 1/2 small bowl .
3. Salt to taste
4. Turmeric Powder - 1/2 tea spoon
5. Sugar - 1 tea spoon
6. Oil as required
7. Ghee  (  clarified  butter  )  - 2 table spoon
8. Bay leaf - 2 - 3 pieces
9. Green chili  ,  slit  - 2 - 3
10 . Panch phoron - 1/2 tea spoon

Methods :

1. Cut  and  remove on top  of  Bottle Gourd .

2. Peel  and  remove the skin of  bottle gourd .

3 ,Cut into very  finely slices  from the bottle gourd . Keep a side .

4. Take a wok . Now add  moong  dal  into the wok . Fry till golden  color . Then  wash the fried  dal by the water . Put the dal into a bowl . Add enough  water into the fried  dal . Soak  the  dal  and  keep  a side .   Pour the  oil into wok . While oil is completely hot .  Oil is smoking  from   wok  .Then add  2 pieces of bay leaf , 1/2 tea spoon of panch phoron  and add  3 pieces of  slit  green  chili  into  the hot oil . Stir for few seconds . Meanwhile  nice aroma  comes out from the spices .

5. Next add finely slices  of bottle  gourd into the hot oil . Sprinkle salt to taste top of  finely chopped bottle gourd . Mix it very well .

6. Now  add 1/2 tea spoon of  turmeric powder and 1 tea spoon of sugar into finely slices of bottle gourd . Mix it very well . Saute till 2 - 3 minutes .

7.  Drain  the  water  from  fried  Moong  dal  or  Split  Green  Lentil  . Next add fried  moong dal or split green lentil into of bottle gourd . Mix it very well . Cover and close the lid . Cook for 20 - 30 minutes  on  high  flame  or  medium  flame  .   The  Bottle gourd  release more water .

8. 20 minutes later , Meanwhile  water is evaporated  from the bottle gourd curry . Dal and Bottle gourd  are completely cooked .

9. Now add 2 table spoon of ghee ( clarified butter )  into the curry . Mix well  .

10 Transfer the curry  into  a  serving  bowl  .

11. Serve  hot .

Aloo Diye Boal Macher Simple Jhol / Simple Boal Fish Curry With Potato

Spicy Boal Fish  with  Potato curry is  a  Traditional Bengali fish recipe . This  Spicy  fish curry is a completely of  Bengali cuisine .

It is a very simple fish curry . This  curry  is regular  fish curry  of  the  every  Bengali's  at  home  . Boal  fish is a  tasty fish . Boal  fish taste is like butter .

Even  , this  fish curry  is  made from boal fish , potato , onion , garlic paste  and off course tomato .

It  is a tomato and onion  based fish curry . This  of  Boal  fish   the  curry   is a  tomato , onion  and garlic of  flavor   .  Boal fish is also oily , butter taste  and unique taste . Even , this fish  is  a Delicious  and  Mouthwatering  of  taste   .  While   Boal  fish  curry  is  ready .   Nice  smell   comes  from  fish curry .  Of  the Boal fish  the   taste is divine  and   unique  . This  of fish the curry   is very simple  and ordinary . While   you are eating  the fish , you are feeling that . The fish is butter of  taste . Boal  fish  is  melting   in    mouth's     .  Boal  fish is soft , oily and butter of taste  .

Although You can serve along as  with  guest and friends .   you are cooking  the fish curry , you can feeling that  nice aroma and fragrant comes   from fish curry .

 It goes very well with boil rice  or steam rice , polao  and fried rice . However ,  This fish curry is easy  to make . Require  is  few of ingredients .  You will like it  .

Boal  fish is  a fresh  of water  the fish  .  Fish is good sources of  Omega 3 fatty acids , protein , Carbohydrates  and vitamins  .    Fish  has  many  of   types  of    Micro nutrients .  Although  many people are suffering  from heart disease  and Anemia  . So  of   fish   the  curry is  good  for  this  people's  .

Here  is full recipe  of  Simple  Boal  Fish Curry With Potato . (  how to make boal  fish curry with potato )  .

Ingredients :

1. Salt  to  taste
2. Turmeric Powder
3. Potato - 1 ( Peeled  the  potato  of skin and cut into equal halves  pieces )
4. Kashmiri Dry Chili Paste - 2 table spoon
5. Cumin seeds paste - 1 table spoon
6. Ginger Paste - 2 table spoon
7. Garlic paste -  3 table spoon
8. Onion - 2  (  Peeled the onion  of skin  and cut into slices )
9. Ripe tomato - 1 ( Cut into very small pieces )
10.Bay leaf - 2
11. Whole  cumin seeds - 1 small tea spoon
12. Coriander seeds paste - 1 table spoon
13. Oil as required
14. Garam Masala powder - 1 tea spoon
15. Dry chili paste - 1 table spoon 
16. Boal Mach / Boal Fiah - 4 steaks

Methods :

1. Wash and clean the fish pieces under running  water . Drain the water from  fish  pieces .

2. Marinate the fish of  pieces  .  Sprinkle salt  and  turmeric powder . Rub  fish pieces   with     hands   . Keep a sides and cover it . Marinate the fish pieces for about  1 hours .

3. 1 hours later , open the cover  of  bowl . Take a wok and  pour  the  oil into wok . While oil is completely hot . Meanwhile oil is smoking . Now put the fish pieces one after one into the hot oil . Fry till few seconds on both sides . Now take out the fish pieces from hot oil . Remove the excess oil from the fish  pieces . Keep a side .

4. In the same oil ,  heat the oil very few seconds . Now add 2 pieces of  bay leaf   and add whole cumin seeds . Stir and fry till very few seconds . While spices  are splatter .

5. Add  slices onion  and also add  sprinkle salt to taste . Fry the onion till  golden .  Now  add  potato pieces into the hot oil . Fry till golden color .

6.  Next add finely chopped tomato and mix well . Saute and fry until tomatoes are releasing more moisture . Once  tomatoes are soft .

7. Next add turmeric powder . Saute until  raw smell goes off  from the turmeric powder .

8. Add  garlic paste and fry till few seconds .

9. Next  add ginger paste , kashmiri dry chili paste , cumin paste , coriander paste , and chili paste . Mix well . Sprinkle few drops of water  and  avoid to burning  .  Saute all spices  until  spices  is  separating   from oil .

10. Next also add fried fish pieces into the spices . Mix well . Pour water into the fried fish pieces and spices . Mix well . Cover and close the lid  and cooked on medium flame . Let it cook .  Cook for 10 - 15 minutes .

11. After 15 minutes , open the cover and stir again of the fish curry . Meanwhile curry is completely thick consistency  and potatoes  pieces are tender and cooked .  Now also add 1 tea spoon of garam masala powder and mix it well . Cook till 1 minutes .

12. After 1 minutes , switch off the flame . Pour the fish curry into serving bowl .

13. Serve hot with boiled rice .

Butter Paneer Masala Recipe / How To Make Indian Style Spicy cottage Cheese With Butter Curry

Butter  Paneer  Masala  is  Popular  dish  of  North  Indian's  cuisine . Butter Paneer  Masala  is a very  popular dish  from the state  of  Punjab in India .

Butter  Paneer  Masala is  unique  taste's curry  .  It  is  made  with  paneer , cream , butter , cashew nuts ,  tomatoes  and  other  spices  .

Main ingredients  is  paneer  , butter and cream  .  It  is  serve  as  to   side dish . Butter paneer  masala  is North Indian's  Delicacy .

Paneer is  healthy and nutritious food . Paneer  has a high sources of protein . Paneer good for vegetarian people's . Paneer is  power house of vitamins  and minerals .  Paneer is best sources  of  calcium , phosphorus , vitamin A , vitamin D ,  and  other  micro-nutrients .

Many  people are suffering from  bone diseases  and osteoporosis . So paneer is good for this people .
Even  it  is  good food for children's .  Paneer is easily digestible   food . Butter paneer masala is a melt  in mouth  curry . You can also  serve  as  to  Home party dish . You can made  it often .  Butter paneer masala  taste is awesome . Butter paneer masala is  of  rich , creamy and tasty dish .

You can serve also  with  guest and friends . It goes well with naan paratha , Indian bread , chapati and steamed rice .

You  will like it .

Recipe is here of  Butter  Paneer Masala  ( How to make Butter Paneer Masala / How to make Indian Style  Spicy  Cottage Cheese with Butter Curry ) .

Ingredients :

1. Paneer / Cottage Cheese - 300 gm ( Cut into cube pieces )
2. Fresh  Cream - 1 tea spoon
3. Onion - 3 ( peeled the onion of skin and cut into cube pieces )
4. Garlic - 5 - 6 cloves   ( Peeled the garlic of outer skin )
5. Ripe tomatoes -  2 ( cut into chopped pieces )
6. Butter as required
7. Cashew nuts - 10 - 12 ( soak the cashew nuts  in water for about 7 -8 or overnight )
8. Bay leaf - 2 pieces
9. Whole cardamom - 2 ( crushed and slit )
10. Salt to taste
11. Sugar - 1 tea spoon ( optional )
12. Turmeric powder - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Kashmiri dry chili powder - 1 table spoon 
15. Cumin Powder -  1 table spoon
16. Coriander powder - 1 table spoon
17. Ginger  (  5 gm )   - 1
18. Cinnamon - 2 stick

Methods :

1. Take a grinder .  In a grinder  put  finely chopped tomatoes and then blend it . Make a tomatoes puree from the tomatoes .  Pour the tomatoes puree into the small bowl . Keep a side .

2. In a grinder  add  onion pieces and put  garlic  cloves . Blend it  well . Make a paste . Put the garlic paste into the bowl .

3. Take  soak  cashew nut  and drain the water from  cashew nuts . Put the  soak  cashew  nuts into the grinder  and blend it . Make a very fine paste . Add the cashew nut paste into the small bowl . Keep a side .

4. In a grinder  add  ginger , kashmiri dry red chili powder , cumin powder and coriander powder . Sprinkle few drops of water . Grind and blend it and make a paste from spices . Put spices paste into the bowl .

5. Take a wok or pan .  Add  butter  into the pan . While butter starts to melt . Now add bay leaf , whole cumin seeds , slit and crushed cardamom and cinnamon . Stir and fry to spices .  Meanwhile  nice fragrant  comes from the spices .

6. Add onion and garlic paste . Fry till  golden  brown color .

7. Next add tomato puree  or tomatoes paste  and fry  it  .

8. Also add sprinkle salt to taste , turmeric powder and sugar  and mix it . Fry till raw smell goes off  from the turmeric .

9. Next  add  ground  spices   paste  ( like ginger , kashmiri dry chili paste , cumin powder paste and coriander paste )  and mix well . Saute and fry  all  spices mixture . While   oil is separating  from  spices .

10. Now add  cashew nuts paste  and mix it very well . Drops the paneer  cubes  one after one  into the spices  and mix  it very well . Pour 1 cup of water into the paneer  and spices . Mix it . Cover and close the  lid . Simmer for 10 minutes on  low  flame .

11. Meanwhile  the gravy starts  to thickens. Now also add 1 tea spoon of  fresh cream , 1 tea spoon of garam masala powder ,  and  finally  add 1 table spoon of butter  into paneer gravy  . Switch off the flame .

12. Transfer  the  Butter Paneer Masala  in a  serving  bowl .

13. Serve hot .

Basanti Pulao / Sweet Yellow Rice Recipe / Bengali Basanti Pulao Recipe

Basanti  Pulao  is a Traditional  Bengali  Dish . Basaanti Pulao  is a  famous dish  in West Bengal .   Main ingredients is  Basmati  Rice  and  Ghee ( clarified  butter ) .

It is  made from Basmati  Rice , ghee ( clarified butter ) , other spices like ( cardamom , bay leaf , cloves , cinnamon )  and  garam masala powder . You  can  also  added   to  Saffron  in  Basanti  Pulao . You  can serve during lunch . It  can  be  served  on  Sunday Special's  Menu .Although  Basanti Pulao  is  tasty Rice  dish .  You can serve  to  Home Party .

It  can be served  with  friends , relative  and  family members . Basanti  Pulao  goes well with paneer , chicken , fish and  Indian curry . Basanti Pulao  is  serve  during  festivals  like  Durga Puja, Poila Baisakh or Pahela  Baishakh .

Basanti Pulao  taste  is  sweet  .  Flavor is  Aromatic also . It is easy  to make . Basanti Pulao is delicious  and mouthwatering dish .

You  will  like to   Basanti  Pulao .

I  would  like    to  best wishes  for Poila  Bishak  to  my  readers  and  my  followers   . Subho Nababarsha  to  All my my viewers  and  my readers .

Ingredients :

1. Basmati  Rice - 2 cup
2. Salt  to  taste
3. Sugar as required
4. Ghee ( clarified butter ) as required
5. Turmeric  Powder  As Required
6. Cinnamon - 2 - 3
7.Cashew nuts as required
8. Whole cardamom - 10  or  as  required , crushed and slit
9. Raisins - 3 table spoon
10. Bay leaf - 5 - 6
11. Cloves - 2 - 3
12. Garam masala powder - 1 tea spoon

Methods :

1. Wash and clean the basmati rice under  cold  water thoroughly .
2. Strain and drain the water  of  basmati rice .
 3. Now dry the basmati rice . let the dry basmati  rice for about 2 - 3 hours . It will take 3 hours .
4. 3 hours later , take a wok . Now add ghee (  clarified butter )   into the wok  on low flame . When ghee starts to melt on low flame . Now add one after one bay leaf , crushed and slit cardamom , cinnamon  and cloves . Stir and fry till few seconds .
5. Next  add basmati rice , sprinkle salt to taste , sugar , turmeric powder , cashew nuts and raisins . Stir and saute till few seconds .
6. Now also add 2- 3 cups of hot water into the basmati rice . Mix well . Also add 1 tea spoon of garam masala powder . Mix well and cover it . Simmer for 20 - 30 minutes . Let it cooked for 20 - 30 minutes  on low flame . Or  till rice is cooked  and  water  is absorbed .
7. After 20 minutes , open the cover of wok . Meanwhile  water is evaporated from the rice . Rice are completely cooked . Then switch off the flame .
8. Serve hot with your choice's of  food .