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 .

Aloo Phulkopi Diye Bhetki Macher Jhol / Fish Curry With Potato And Cauliflower

Preparation Time -   20 minutes 
Total Preparation Time - 20 minutes  
Cooking Time -   40   minutes 
Course -  Non - Veg  Curry / side dish 
Cuisine -  Bengali   
Serve -  3  
Author - Paramita's Kitchen   


Ingredients :

1. Bhetki  Mach / Bekti Fish /  Barramundi Fish   - 6 steaks
2. Potato -  1 ( remove the skin and cut into medium slices )
3. Cauliflower - 1 (  Cut the florets into big chunks )
4. Gram Masala powder - 1 small  tea spoon
5. Bay leaf - 2
6. Cumin seeds - 1 tea spoon
7. Mustard oil as required
8. Salt to taste
9. Turmeric powder as required
10. Kashmiri dry red chili powder  - 1 table spoon 
11. Dry red chili powder - 1 table spoon
12. Tomato - 2
13. Cumin powder - 1 table  spoon
14. Coriander powder - 1  table spoon
15. Ginger paste - 1 table spoon 

Methods :

1. Wash  and  clean  the fish under running cold water .

2. Marinate the fish  with turmeric powder  and salt  . Rub the fish by hand . Cover and  Keep a side . Marination for about 20 - 30 minutes .

 3. Pour  enough  oil  in a pan . Once oil is smoking . Now add one after one fish steaks . Fry till light golden in color . Take out the fish from pan .

4. Now add potato pieces into the pan . Fry till golden  in color . Remove the  potato from hot oil .

5. Next add cauliflower and pinch of salt   into the hot oil . Mix well .  Fry  till golden in color on medium or low flame . Take out the cauliflower from hot oil . Keep a side .

6. Now add cumin seeds and bay leaf . Stir well . Fry till few minutes . Once spices start  to splutter .

7. Next add finely chopped tomatoes and adjust  salt to taste . Mix well . Once tomato pieces are mushy and soft .

8. Also add turmeric powder and mix well . Saute until raw smell goes off from tomatoes .

9. Meanwhile in a bowl add cumin powder , ginger paste , coriander powder , kashmiri dry chili powder , dry red chili powder , and add  water . Mix well  and  combine .  Make a paste  from masala .

10. Now  pour  spices or masala paste into pan  and mix well . Saute till oil starts to separates from the sides of the pan .

11. Next add fried cauliflower and potatoes  into  the  pan . Mix well .

12. Now  carefully  drops fried fish steaks  one after one into the pan  and mix well .

13. Pour  water into the pan  and mix well . 

14. Cover the pan  and  cook for 10 - 15 minutes .

15. Meanwhile , open the cover of pan . Gravy has thicken consistency .

16. Potatoes and cauliflower are done  and softened .

17. Now add gram masala powder and mix well .

18. Cook for another 5 minutes in  low flame .

19.  Switch off the flame .

20. Your fish curry  is  ready  to  serve .

21. Serve hot with steamed rice .

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 .

Lau Diye Koi Mach / Koi Fish With Bottle Gourd Curry / Bengali Style Koi Fish Curry With Bottle Gord

Preparation Time - 30 Minutes 
Cooking Time -  45  minutes 
Course - Non - Veg
Cuisine - Bengali 
Serve - 4
Author - Paramita's Kitchen   

Ingredients

1. Koi mach / Koi  Fish  - 6
2. Bottle Gourd - 1
3. Ripe Tomato - 1 ( cut into very finely chop )
4. Salt to taste
5. Turmeric powder as required
6. Kashmiri dry red chili powder - 1 table spoon
7. Cumin powder - 1 table spoon
8. Coriander powder - 1 table spoon
9. Mustard oil as required
10. Slit green chili - 4
11. Water as required
12.  kalo jeera /   Nigella seeds   - 1 small tea spoon

Methods :

1. Wash and clean the bottle gourd . Peel the skin of bottle gourd . Cut the top of bottle gourd . Cut into very finely chopped .

2. Wash and clean the fish  under running  water  . Marinate the  fish  with salt and turmeric powder all over the fish . Rub the fish and marination  for about 30 minutes .

3. Pour oil into a pan  and  heat the oil . Once oil is hot . Now add  one after one fish  into hot oil  and fry on both sides  till light golden   . Take out  the fish from pan . Fry  remaining steaks in the same way except do not add oil .

4. In    the  same oil  and temper with  1 small  tea  spoon  of   kalo jeera /   Nigella seeds    and slit green chilies . Stir well . Once  spices  starts  to    splutter .

5. Next  add  finely chopped  bottle gourd  and finely chopped  ripe tomatoes . Mix well . Sprinkle salt all over the bottle gourd . Cook till 10 - 15 minutes on  high flame . Cover and close the lid .

6.  After 15 minutes , open the cover of pan . Once bottle gourd  pieces  are soft and half tender .

7. Now  add turmeric powder  and mix well . Saute till  raw smell goes off  .

8. Next add cumin powder , coriander powder , kashmiri  dry chili powder  and mix well . Cook till 2 minutes .

9. Now also add  fried fish pieces and pour 1 cup of water . Mix well . Cover and close the lid of pan . Cook  till 10 - 15 minutes .

10. 15 minutes later and open the cover of pan . Meanwhile  water  is  evaporated   from bottle gourd  and fish . Fish is soft and done . Bottle gourd  is done . Now fish is ready to serve .

11. Pour the fish curry in a serving bowl .

12. You can  also serve  with  hot rice .

 
Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Paneer kheer

Preparation Time - 30 Minutes 
Cooking Time - 45  minutes 
Course -  Dessert 
Cuisine - Indian 
Serve -  6
Author - Paramita's Kitchen 


Ingredients :

1. Milk -  1  liter
2. Sugar As required
3. Cardamom Powder - 1 small tea spoon
4.Grated Paneer -  2 cup
5. Raisins - 4 table spoon
6. Condensed milk - 1 cup
7. Cashew nuts - 2 table spoon
8. Almonds - 4 ( finely chopped ) 

Methods :

1. Pour  1  liter milk in a heavy bottom pan  and switch on the flame . Stir . Once milk bring to a boil or  when milk comes to a boil .

2. Now reduce to flame . Add  2 cups of grated paneer into hot milk  on low flame . Mix it very well .

3. Next add sugar , 1 small tea spoon of cardamom powder , 4 table spoon of raisins , 1 cup of condensed milk  and cashew nuts . Mix well . Stir  till sugar is dissolved .

4. Continue stirring and scraping in the same way till milk has thickened .  Let  it  cook  for  20 - 30 minutes  . Once milk is thicken . Now paneer kheer is ready .

5. Pour the paneer kheer in a serving bowl .

6. Sprinkle chopped almonds , chopped cashew nuts and raisins on the top of  Paneer Kheer .

7. Serve chilled . 

Happy Cooking ,

With Love  ,

Paramita's Kitchen . 

Chettinad Style Fish Curry / Chettinad Fish Curry Recipe

Preparation Time -  45 minutes 
Cooking  Time -  20 minutes 
Serve - 3

Ingredients :


1. Fish ( Aar )  - 4 steaks
2. Shallots - 15 ( peel  the shallots and cut into thin slices ) 
3. Kashmiri dry red chili powder - 1 table spoon
4. Grated  Coconut  - 2 table spoon
5. Tamarind Water - 1/4 cup
6. Whole cumin seeds - 1/2 tea spoon
7. Whole mustard seeds - 1/2 tea spoon
8. Whole red chili - 4
9. Kashmiri dry red chili powder - 1 table spoon
10. Dry red chili powder As required
11. Cumin powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Ripe Tomatoes - 1 ( cut into finely chopped )
14. Curry leaves - 1 spring
15. Fenugreek Seeds - 1/4 tea spoon
16. Dry red chili Powder - 1 table spoon
17. Garlic Paste - 2 table spoon
18. Oil As required
19. Salt To Taste
20. Turmeric Powder as required

Methods :

1. Wash and clean the fish . Marinate fish with  salt , turmeric powder and dry red chili powder . Marination for about 30 minutes .

2.  Put  kashmiri dry red chili powder , grated coconut , coriander powder , dry red chili powder , cumin powder  and few drops of water into a  blender and grind together  . Make a fine  paste from masala  .  Keep a side . 

3. Heat oil in a wok . When oil is hot . Now add 1/2 tea spoon of  mustard seeds , 1/4 tea spoon of fenugreek seeds ,  whole dry red chili  , and  curry leaves . Stir for few seconds on high flame .

4.  Now add thin slices  shallots into wok . Saute and fry  till  golden brown .

5. Next  add  finely chopped tomatoes into  wok . Saute until  tomatoes pieces are mushy.

6.  Now add a pinch of  turmeric powder , salt to taste , and mix well .

7. Pour  grounded  masala paste and saute till  oil starts to separates from the sides of wok .

8.  Pour 1/4 cup of tamarind water and pour 2 cups of water  and bring it to a boil . Now add marinated fish  and mix well . Cook for 10 minutes . Cover and close lid on medium flame .

9. After 10 minutes , open the cover of wok and gravy is done .

10. Switch off the flame .

11. Pour the fish curry into a serving bowl .

12. You can serve  along  with rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .