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Chicken patiala

Ingredients:

Chicken Marinate

1/2 kg chiken

1/2 cup yogurt
2 tsp ginger garlic paste
1/2 tsp turmeric powder
1/4 tsp red chili powder
1/4 tsp black pepper powder
1/4 tsp salt (as per the taste)

Gravy Masala:
3 tbsp Oil
1/2 Inch cinnamon stick
4 green cardamoms
3 cloves
1/2 tsp cumin seeds
1 tbs ginger (chopped)
1 tsp garlic (chopped)
2 cups chopped onions
1/2 tsp turmeric Powder
1/4 tsp red chili powder
1 tbsp coriander seed powder
1 cup chopped tomatoes
1/4 cup water
1 green chili (chopped

1 tbsp Oil
1/2 tsp cumin seeds
1 tsp ginger (chopped)
1 tsp garlic (chopped)
1 cup fenugreek leaves (chopped)
1 large white onion (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
1/2 tsp cumin seed powder
1/2 tsp coriander seed powder
1/2 cup cashew nut paste
1/4 tsp salt (adjust to taste)
1/2 cup water

1/2 tsp garam masala powder
1 tsp kasuri methi

Method:

1.❤️ Add the chicken, and all the other ingredients  are marinade in a bowl. Mix them together, and set aside 

2. ❤️Now start masala gravey ,Start the masala by heating the oil  in a wide frying pan. Add in the cinnamon, cardamoms, cloves, and cumin seeds. Cook for 60-90 seconds while stirring to ensure they don’t burn. You just want the aromatics to release their flavour and be lightly toasted. Now add in the chopped ginger, garlic, and green chillies. Cook for 4 minutes on medium heat, 

3. ❤️Add the chopped onions and saute until golden brown on medium  heat.cook for 5 minutes, Once they are tender and golden brown add turmeric, red chili, coriander seed powder, and saute together for 30 seconds. Add the chopped tomatoes, and continue to cook down until the tomatoes are soft. 

4❤️ Tomato and onion mixture has softened and cooked down together, add the water and cook for another 1-2 minutes. 

5.❤️ Nowadd the marinated  chicken. Saute the chicken on a high flame for 5 minutes, then reduce the heat to low, put the lid on, and simmer until the chicken is fully cooked. This should take about 15minutes.

6. ❤️ Then add in the chopped ginger, garlic, and fenugreek leaves and saute everything together for 2-3 minutes. Mix in the cumin and coriander powder and stir well. Add the diced onion and bell peppers to the sauce.

7.❤️ Now  the cashew nut paste. Saute for 2 minutes, and then add the salt and water, mix well. Add the diced onion and bell peppers to the sauce.

8. ❤️Now add  the gravy masala chicken mix and combine well.

9. ❤️Finish with garam masala and kasuri methi .Cover and steam for 4 minut

10❤️serve with steam rice and chapati

Recipe: Instant Suji Idli with Multigrain

Ingredients:

  Suji 2 cup

   Fresh curd 1 cup

Besan 2 table spoon

Multigrain ata 2 table spoon

Salt  pinch of

1 Green chillies chopped 

Turmeric powder 1/4 spoon

Dhania powder 1/2 spoon

Coriender leaves 1 spoon finely chopped

Methods of preparing Idli ::

   All ingredients mixed well in a bowl and make a smooth batter and keep aside for 5 minutes

   Other side prepar the idli stand ....gress the stand with oil ..at high heat we boil water at pan

  After 5 minutes add 1 Eno pack and some water as per need and mixed it well

   Batter placed to idli stands and the stand place on pan ,which already pre heated with water....slow the gas flame and covered the pan.   Cook until 15 minutes...cheak 

    Multigrain idli r ready ....serve it...ketchup, green chutney,badam chutney,sambar

Paneer cheese roll

Method for Making Chapati Wrap:

1. ❤️
   Take 4cup  flour, 2 teaspoons oil and salt in a bowl. Add milk as needed and knead smooth dough
2. ❤️
   Cover the dough and rest it for 10minutes. After 10 minutes, knead the dough again and divide it into 4 equal portions. Give ecah portion a shape of ball. Take 1/4 cup dry flour in a plate for dusting. Coat each ball with dry wheat flour and roll it out on roti making board into a thin circular chapati or paratha
3. ❤️
   Heat the tava or pan at medium flame. When it is hot, place rolled chapati on it and cook until light brown and add little bit of oil bothside for salow fry like as parntha
4. ❤️
   Trasfer it to a plate and cover with a lid and  Do the same process for remaining dough balls. 

Method for Making Paneer Filling:

1. ❤️
   Heat 1-teaspoon oil in a small pan over low flame. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste and sauté for 30 seconds.
2. ❤️
   Add red chilli powder, coriander powder, garam masala powder, tomato ketch up, coriander leaves and green chilli; mix well.
3. ❤️
   Turn off the flame. Add crumbled paneer and salt to taste, mix well. Filling for roll is ready; divide it into 4 equal portions.

Method for Making Paneer Roll:

      Take re heated chapati in a plate and spread 1-teaspoon (or to taste) green chutney evenly over it. Put one portion of filling in the center and spread it lengthwise. Sprinkle 1-2 teaspoons grated cheese and 1/4 cup chopped lettuce over it. Wrap chapati tightly around stuffing to make a long roll.

Rupchanda fish curry

Ingredients

 3 servings

1. 6 Fish pieces
2. to taste Salt
3. 3 onions
4. 2 tsp turmeric powder
5. 3 red chilli
6. 1 tsp red chilli powder
7. 2 tsp ginger- garlic paste
8. 2 tomatoes
9. 1 small ball size imli/ tamarind pulp
10. as needed Coriander leaves
11. 1 tbsp dry roasted mixed grind jeera-dhania-red chi powde
12. 1 tsp garam masala powder

Steps

1. First wash fish pieces properly

2. Add salt add turmeric powder add small amount of red chilli powder keep aside

3. Now fry all fishes keep it in the bowl

4. Blend onion,tamarind pulp,dry 'red chilli coriander leaves in the mixing jar

5. Next add mustard oil in the pan when it becomes heated add blended onion masala stir add turmeric and red chilli powder add dry roasted jeera -dhania powder mix well when masala becomes lump gravy thickens add garam masala powder also add water as needed when it boiled and thick add to the bowl

6. Serve with steam rice or jeera rice

Kadai chicken afgani style

Ingredients

 ½ kg Chicken

1 big Onion

3 medium sized tomato's

3 tsp of ginger garlic paste, 1spoon green chillie paste

¼ tsp Turmeric powder

1 tbsp red chili powder

½ tbsp coriander powder

¼ tsp cumin powder

1 tsp homemade garam masala

Salt

Water

5 tbsp Oil,1tsp ghee

Coriander leaves,kashuri methi leaves

Preparation

Wash the chicken then add turmeric powder and some salt and keep aside.

In a thick bottomed kadai/Pan add oil and then add chopped onion, note that Onion is the main ingredient for Kadai Chicken. When the onions become transparent add finely chopped tomato, fry the tomato until it become mashy. Now add the chicken pieces and fry for two min then add ginger garlic paste, red chili powder, coriander powder, cumin powder and salt then fry it well, Add required water to the chicken and allow it to boil for around 10 minutes and you may see the oil starts separated and comes to top, add garammasala ,garnish with coriander leaves and kashuri methi leaves you may feel the aroma of the gravy.

Serve the Kadai chicken  with Rice,polau,Rotti, Paratha or Nan.

Bengoli Thali

steam Rice

Musoor Dal

Lauki with fish head

Katla Fish

Kaddu ke pakode

Karele ki pakode

Tamatar chutney

Rabri

Dahi

Kacha kolar kofta curry( Green banana kofta curry)

Ingredients:

3 or 4 green bananas

2 boiled potatoes

1 medium sized onion roughly chopped

1 or 2 green chillies finely chopped

A handful of besan (gram flour)/ maida (fine wheat flour)/ atta (wheat flour). We used atta (KK)

6 or 7 tbsp vegetable oil

1 tsp whole cumin seeds

2 washed and split bay leaves

3 whole cardamoms, 2 cloves and an 1 inch cinnamon stick

paste of 1 medium onion

1 tbsp garlic paste

Tomato puree of 1 tomato

A quarter tsp each of turmeric powder and red chilli powder

1 tsp cumin powder

1tbsp powdered garam masala

2 cups of water

salt to taste (1/2 teaspoon)

Step 1 

1. Cut the green bananas, with their skin, in 3 or 4 pieces.

2. Cut the potatoes, with their skin, in two halves.

3. Boil the cut pieces of the green bananas and the potatoes together in a pressure cooker. Throw away the water after they are boiled. Be careful that the black water, due to high iron content in the green bananas, does not spill on your clothes as the marks will never go away even after washing the clothes

Step 2: 

4. Peel the skin of the boiled green bananas. Mash the green bananas well. Add salt, chopped onions and green chillies to the mix.

5. Take a handful of besan/ maida/ atta and mix it with the mashed boiled bananas as a binding agent.

6. Now form medium shaped balls with the banana dough with the mix and keep them aside.

7. Heat 4 tbsp of white oil in a non sticky pan. After that, lower the heat.

8. Put the banana balls in the oil and fry them in medium heat. Turn them over when  one side becomes brown. You can also fry them in batches if you cannot manage all of them at a time.

9. When  they look golden brown, take them off the fire and set them aside in a bowl.

10. In a wok, put 2 tbsp white oil and heat it up. You can add 1 more tbsp oil later, if you need.

11. Lower the heat and put the whole cumin seeds, bay leaves, crushed cardamoms, cloves and the cinnamon stick   (broken into pieces).

12. When nice flavour starts coming out, put the onion paste in the oil and stir. After a while, add the garlic paste and stir.

13. Then put the peeled boiled potatoes, cut into cubes, and fry them along with the onion and garlic paste.

14. Pour the turmeric, red chilli and cumin powders (made into a paste with some water) on the potatoes.

14. Stir the spices for a while along with other things. Then add the tomato puree. Keep stirring till the oil gets separated.

15. Pour 2 cups of water and add salt to taste. Let it boil on medium heat for sometime.

16. Then put all the fried balls in the gravy.

17. Immediately sprinkle garam masala powder. Stir for a minute and then take the wok off the gas and cover it for 5 minutes.

18. Please do not boil the balls for more than 1 minute as they will turn soggy. The banana balls soak up quite a bit of gravy. So make allowance for that.

19. Pour the banana 'kofta' curry in a bowl and serve it with  roti/paratha/puri or rice

Bengoli dish Lau chingri ( bottle guard with prawn)

Ingredients

Serves 4

• 1 Medium Size Bottle Gourd, Finely Chopped

• 1/4 Cup Moong Dal, Dry Roasted, Washed & Drained

• 8-10 Medium Size Prawns, Cleaned, Washed & Drained

• 3 Tbsp. Mustard Oil

• 1 Tsp. Cumin Seeds

• 2 Bay Leaves

• 2 Green Chilies, Slit

• 1/2 Tsp. Salt Or To Taste

• 1/2 Tsp. Turmeric Powder

• 1 Tsp. Sugar (Opt)

• 1 Tsp. Roasted Cumin Powder

• 1 Tbsp. Ghee

• 2-3 Tbsp. Coriander Leaves, Chopped

Directions

• 01 At first bottle guard and roasted moong dal both pressure cook for 1 wheesel other side Marinate The Prawns With A Pinch Of Salt And Turmeric Powder For 5-10 Minutes. Heat 1 Tbsp. Oil And Saute The Prawns Till It Changes Colour. Drain And Keep Aside.
• 02

  Heat Remaining Oil And Temper With Cumin Seeds And Bay Leaves. Saute For A Few Seconds. Add The boild Bottle Gourd, Roasted Dal, Fried Prawns And All The Dry Spices.

• 03

  Mix Everything Well And Cook, Covered Till Done. Sprinkle Water And Keep Stirring At Intervals.

• 04

  When Done, Add Ghee And Coriander Leaves. Give It A Stir And Serve With Plain Steamed Rice Or Chapatis

Ramy's chicken

• Ingredients:
• Chiken pieces 1/2 kg
•  onions sliced as squar cube 
• 2 table spoon oil and 1 table spoon ghee
• chicken cut into small pieces (wash and drain out excess water)
• 1½ tsp salt
• 4 tsp fresh crushed garlic
• 1 tsp red chillie powder (reduce to taste)
• ½ tsp turmeric
• 4 tsp fresh crushed ginger
• 1spoon curry leaves
• 2 fresh green chillies (optional)
• 4 tsps crushed dry coriander seeds
• 2 tsp lime/lemon juice
• 2 tablespoon curd
• 2 tablespoon meonise
• 2 table spoon water
•  freshly roasted cumin seeds, Coriander seeds, Ajwain, snuff , cenemon, cloves....and all roasted herb make grinding

INSTRUCTIONS

1

Add the oil into a medium sized saucepan, add the onions and fry until soft and keep aside ,Then add herbs mixture same pan and saute for a second and after add the chicken, turn heat to medium, using a wooden spoon turn the chicken pieces around for 2 – 3 minutes, if it starts sticking to the pan, 

2

Add the salt and garlic, fry together for another 3-4 mins on full heat, turning around the chicken every couple of minutes, again if it begins to stick to the bottom, add 2 tbs of water at a time, then add the red chillie powder, turmeric and ginger, fry together for a further 3 mins.now add 2 table spoon curd ,and 2table spoon meonise and 2 table spoon water 

3

cook mixture on medium heat for 5 minutes, stirring from time to time, add green chillies slit in two if using, keep stirring mixture every now and then until oil separates and you achieve the fully bhuned effect. Don’t expect to have gravy or ‘curry’ as the ‘masala’ should be sticking to the chicken pieces.

4

Now add the dry coriander and half the fresh coriander, and lime juice stir once. Place on very low heat, add the cumin and the remainder of the fresh coriander to
R's chiken is ready to serve... enjoy it as a starter, or with Garlic bread
 ## chiken marinated minimum 20 minutes with vinegar

crispy babycorn masala

Ingredients

• 1 corn cob
• Tooth picks
• 1 tbsp. all-purpose flour
• 1 tbsp. corn flour
• Salt to taste
• 1 tsp. black pepper powder

Spice mix:

• 1 tsp. red chilli powder
• 1 tsp. turmeric powder
• Salt to taste
• 1 tsp. roasted cumin powder
• 1 tsp. amchoor powder
• Chaat masala to taste
• Lemon

Instructions

• Firstly, clean the corn cob 
• Cut the cob lengthwise about a centimeterless than the toothpick.
• Cut this cob piece into half along its diameter as in the picture.
• Insert a toothpick lengthwise into the corn kernels and carefully remove it from the cob.
• Likewise insert toothpick into the corn kernels and remove from the cob.
• Boil some water in a pan and throw in these corn kernels and let them cook for 2-3 minutes.
• Strain the water and let the corn kernel cool down.
• Drop in some corn flour and all-purpose flour to these corn kernels.
• Season it with some salt and black pepper powder and mix well and coat evenly. Add 1 tsp. water and mix well.
• Freeze it for about 15-20 minutes.
• Heat oil in a kadhai. Deep fry these corn kernels until crisp and collect on a kitchen towel or tissue paper.
• To make the spice mix, mix together red chilli powder, turmeric powder, amchoor powder, chaat masala, cumin powder and some salt. Mix it well.
• Spice up the corn kernels with this spice mix. Sprinkle some lemon juice, mix well and serve 

paneer pizza

Ingredients

• Pizza base and pizza sauce
• ¼ Cup sliced green olives
• 2 Tbsp extra virgin olive oil
• Black pepper to season
• 100 Gm cubed paneer
• 1 Cup diced green capsicum/ bell pepper
• 1 Cup grated fresh mozzarella or pizza cheese
• 2-3 Tbsp semolina or cornmeal

Method

1. Get you pizza base
2. Dice paneer and capsicum, slice olives and keep other ingredients ready
3. In a bowl, take the paneer cubes and drizzle some olive oil
4. Season with black pepper and salt to taste
5. Repeat same procedure with capsicum, drizzle olive oil and season with black pepper
6. On a pizza tray or your baking tray, lightly sprinkle some semolina and cornmeal
7. Start spreading one portion of pizza dough with your fingers
8. Spread to thickness you like
9. Poke with a fork all over to prevent puffing up
10. Now spread a blob of pizza sauce as much as you like all over leaving about a centimetre on the circumference
11. Spread grated mozzarella all over
12. Now place diced green capsicum as per your wish
13. Place paneer cubes marinated in oil in between the capsicum
14. Next place a few olives and spread more cheese all over
15. Place a few more capsicum and give a good seasoning of black pepper
16. Now pizza is ready for bake
17. PreHeat a pan on gas ( 10mnt) with some salt..after 10mnt set a base on pan and pizza place on it and lead the cover and cook for 40mnt at low medium flame 
18. Pizza is ready to serve 😊

suji alu ki sandwich

INGREDIENTS TO MAKE THE BATTER:

 

1 Cup Sooji

1/4^th Cup Curd

1 tsp Salt

1 tsp Jeera

About 1 Cup Water

½ tsp Baking Powder

 

INGREDIENT TO MAKE THE STUFFING:

 

2 Boiled Potatoes

1 Onion

1 Green Chilli

½ Capsicum

¾ tsp Salt

¾ tsp Red Chilli Powder

¾ tsp Garam Masala

1 tsp Amchoor Powder

1 tsp Dhaniya Powder

 

Oil For Cooking

Process:

 Suji ,dahi jeera,salt, beaking powder,pani ache se milake...10 mnt ke liye rest karne dijiye..10 mnt bad batter p thodi pani milaye.suji ki consistency na jaida thick nahi patla hoga ,medium hoga

   Stuffing banale..kadai p 1 spoon oil dale..usme jeera alu stuffing ke sare ingredients milake ek achasa Alu chokha banai ...kadai se plate p rakhle ,thanda hone de...fir hateli p alu stuffing ko leke tikki ki shape banai

    Gas p ek frying pan rakhe,flame medium ...thodi si oil brush karle...ab usme suji ki batter dale serving spoon se uski upor tikki rakhde tomato ketchup spread karde then thodi aur batter alutikki ki upar dale ...pan ko cover kar de...after 2 mnt sandwich ko palat de ulta side fir dhak ke 2 mnt pakai side se thodi oil lagale ....

   Garam garam serve kare suji ki sandwich green chutney k sath

punjabi dal makhni

INGREDIENTS

FOR PRESSURE COOKING DAL:

1))¾ cup whole black urad dal / sabut urad dal

2)¼ cup kidney beans / rajma

3)water for soaking minimum 5 hours

4) after shoking , pressure cook dal

FOR DAL MAKHANI RECIPE:

1-2 tbsp butter or ghee

1 bay leaf / tej patta

2 large tomatoes, finely chopped

1 tsp ginger-garlic paste

½ tsp turmeric powder

one large onion, finely chopped

1 tsp coriander powder

½ tsp cumin powder

1 tsp kashmiri chilli powder, or as per your spice level

salt to taste

1 cup water, or as required

2 tbsp fresh cream, or as required

few coriander leaves, chopped

FOR TEMPERING:

#1 tbsp butter / ghee

#generous pinch hing / asafoetida

#¾ tsp kashmiri red chilli powder

#¼ tsp garam masala, optional

INSTRUCTIONS

PRESSURE COOKING DAL RECIPE:

• take 1 cup of black urad dal and ¼ cup of rajma in a large bowl.
• add enough water and soak overnight or atleast for 8 hours.
• rinse the dal in a running water and transfer into a cooker. add 3 cups of water.
• also add some salt to taste.
• close the lid and pressure cook on medium flame for 5 whistles. or till the dals are cooked completely.

DAL MAKHANI RECIPE:

• in a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant.
• then add finely chopped onions and saute till they change in colour.
• once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.
• now add chopped tomatoes and cook till they are soft.
• add turmeric, coriander powder, cumin powder, chilli powder and salt to taste. cook the masalas for a minute.
• once the masalas start releasing oil from sides, add cooked dal and give a good stir.
• adjust the consistency by adding 1 cup of water or as required.
• boil for 15 minutes or more till the dal absorbs flavour and turns thick.
• to get the creamy texture, add 2 tbsp of fresh cream. you can also skip or increase the amount of cream according to your preference.
• top up with fresh coriander leave

• heat tadka pan, and add a tbsp or more ghee. once it begins to melts, add hing.
• also add chilli powder and garam masala (optional). fry for 2-3 seconds.
• and immediately pour the tempering over dal makhani. give a good mix to get bright colour and flavour.
• serve dal makhani with jeera rice or naan, steam rice ,chapati, lachha paratha

paneer cutlet

Ingredients

1) Paneer - 1 cup (crumbled/ shredded)

2) Potato - 1 large (cooked & mashed)

3) Cornflour - 3 tbsp (acts as a binding agent, replace with breadcrumbs if the cutlets have too much moisture)

4) Maida/ All purpose flour paste - 2 tbsp of flour + 2 tbsp of water

5) Turmeric powder - 2 pinches

6) Pepper powder - 1/3 tsp

7) Bread crumbs - 1/2 cup

Salt - to taste

8) Oil - 3/4 cup to deep/ shallow fry

To Grind

Green chillis - 3 nos

Ginger - 1" piece 

Cumin/ Jeera - 1 t

Process :

1. Boil and mash the potatoes and set aside.

2. Crumble/ shred the paneer, set in a bowl, to this add potato, cornflour, turmeric, salt, pepper, ground paste of ginger, cumin & green chilli. Mix well with hands. Check for salt.

3. Divide into equal size balls and roll them with little pressure. Lastly flatten it between palms.

4. Dip the cutlet in the maida/ flour paste and roll on the bread crumbs. Repeat this for all the cutlets.

5. Heat oil in a kadai/ wok, once medium hot add the cutlets and fry for 1 minute per side and flip gently fry further for 30 seconds.

6  Now cutlet r ready to Serve. Hot cutlet  with ketchup and meonise

Arbi ki sabji( gathi kachu/ Mukhi)

Ingredients for making Arbi Ki Sabji 

• Arvi or Arbi or Gathi Kochu - 200 grams, boiled in pressure cooker and then peeled
• Yellow Mustard Seeds or Sarson Dana - 2 table spoon
• Garlic Petals or lehsun ki kali - 15-16
• Whole and Dried Red Chilli or sookhi lal mirch - 4-5
• Tomato or tamatar - 1 big size, chopped
• Turmeric Powder or haldi powder - 1 tea spoon
• Coriander Powder or dhaniya powder - 1 tea spoon
• Cumin Seeds Powder or jeera powder - 1/2 tea spoon
• Black Pepper Powder or kali mirch powder - 1/2 tea spoon
• Salt as per taste
• Lemon - 1/2 medium size
• Fenugreek Seeds or methi dana - 1 tea spoon
• Mustard Oil or sarson ka tel - as per requirem
• Process :

1. Wash the Taro roots or arvi or arbi nicely with clean water atleast 2-3 times, to remove all the mud and dirt.
2. Now transfer the Taro roots or arvi or arbi to a pressure cooker and add some water to it. Pressure cook for 1 whislte over high flame to boil the Taro roots or arvi or arbi.
3. Allow the pressure cooker to cool and then open the lid and take out the boiled Taro roots or arvi or arbi in a plate. Peel off all the boiled Taro roots or arvi or arbi and chop them into small pieces.
4. Take the yellow mustard seeds, garlic petals and whole-dried red chillis in a mixer jar. Add 2 table spoon water to the jar and then grind the ingredients together to form a fine paste.
5. Now heat some mustard oil in a kdhai and add fenugreek seeds to it when the oil is hot enough for cooking. Allow the fenugreek seeds to crackle and change color. Avoid the fenugreek seeds fom turning black in color.
6. Then add the ground paste of yellow mustard seeds, garlic and whole-dried red chillis to kadhai. Stir and cook the paste for a few seconds.
7. Now add all the powder spices (turmeric powder, red chilli powder, cumin seeds powder, black pepper powder and coriander powder) and salt to the cooking ingredients. Stir, mix and cook all the ingredients together for a few seconds.
8. Add the chopped tomato pieces and again stir, mix and cook all the ingredients together. Cook the ingredients together till the tomato pieces become soft and oil begins to seperate from the cooking ingredeints. Mash the tender tomato pieces with the ladle.
9. Now add the chopped pieces of boiled taro roots or arbi or arvi. Stir and mix the chopped pieces of boiled  taro roots or arbi or arvi with the cooking ingredients.
10. Then squeeze the 1/2 lemon and add its juice to the cooking ingredients in the kadhai. Mix it with the cooking ingredients.
11. Now add water to the kadhai. The amount of water should be slightly more than required for gravy. This is required because the boiled taro root pieces or arvi pieces or arbi pieces soak up the gravy when cooled after cooking.
12. Allow the gravy or taro root curry or arvi ki sabji or arbi ki sabji to come to a boil.
13. Then cover the kadhai with a lid and lower the flame to low level. Allow the taro root curry or arvi ki sabji or arbi ki sabji to cook in this manner for 10 minutes.
14. Turn off the flame after 10 minutes and transfer the arvi ki sabji or arbi ki sabji prepared to a serving dish. Garnish with finely chopped coriander leaves and green chilli and serve it hot with chapati or paratha or rice.

Kashmiri Rogan josh

Ingredients:

     

Ingredient

500 grams Mutton , with bones, cut into medium pieces

• 1 cup curd ( dahi)
• Salt , as required
• Mustard oil , as required
For whole spices
• 2 Black cardamom (Badi Elaichi)
• 4 Cardamom (Elaichi) Pods/Seeds
• 4 Cloves (Laung)
• 1 inch Cinnamon Stick (Dalchini)
• 1 Bay leaf (tej patta)
• 1/2 teaspoon Black pepper powder
• 1 teaspoon Fennel Powder
• 1/2 teaspoon Asafoetida (hing)
• 2 teaspoons Kashmiri Red Chilli Powder
• 1/2 inch Ratan jot (alkanet) , (infuse it in heated oil)
For marination
• 1 teaspoon Fennel seeds (Saunf)
• 1/4 teaspoon Cinnamon Powder (Dalchini)
• 1 teaspoon Kashmiri Red Chilli Powder
• 1/2 teaspoon Black pepper powder
• 1/2 teaspoon Cardamom Powder (

1. To begin making the Kashmiri Rogan Josh recipe, wash mutton nicely and drain water completely.

2. Marinade the mutton with mentioned ingredients under Marination for approximately for 1 and 1-1/2 hours. Cling wrap the bowl and refrigerate it for better results.

3. Heat oil in a pan and add bay leaf and other whole spices mentioned.

4. Immediately, add marinaded mutton and mix well. Fry on medium to high flames stirring occasionally.

5. Now add asafoetida and stir well. Add almost 1 cup of water in the mutton mix and allow it to cook with lid closed.

6. In a separate bowl, add yogurt and red chilli powder & fennel powder and whisk nicely.

7. Take off the lid and add whisked yogurt and mix well such that everything incorporates nicely. Adjust salt as needed.

8. Now add Ratan Jot / root infused in oil in the mutton and cook till mutton is soft and tender. Garnish with fresh coriander and serve hot.

9. Serve Kashmiri Rogan Josh with Rice, polau or rumali rotis 

pumpkin cake( Normal)

    Ingredients:

    1) 250gm pumpkin boil ..mash karke paste banale( kaddu / petha/ kumro)

   2) 1 cup flour ( Maida)/ Atta ( wheat flour)

   3)  1 cup sugar (chini)

   4) egg  1 +curd (dahi) 2 tablespoon

  5) butter /white oil....2 spoon

  6) beaking powder and beaking soda each r 1/3 + 1/3 spoon

  7) Milk 4 tablespoon

  8) choti elaichi 3,4

  9) Rose water (gulab jal ) 1 tea spoon

  10) cenemon (dalhini ) one pinch

Process :. 

   Ek bowl pe boil pumpkin paste ,maida,sugar,dahi ,egg,oil  ,dalchini,ache se bit karke , beaking powder or soda  milake batter ko  achese bit karke ek smooth paste banana hoga.

   Cake tin ko achese butter se grees karle,ab cake tin p batter dal de

   Gas pe kadai ful fame p garam hone k liye rakh de 5 mnt bad garam karai p ek stand set kar de uske upar caketin set karde aur kadai ko dhak de ( lid laga de)

 Gas ki flam slow medium kar de

    After 30 mnt pumpkin cake ko ekbar check karle 

   Ek stick andar dal ke dekhle cake bana k thoda  aur lagega

   When cake is ready it's remove from kadai

  

    

Pumpkin Malai cake

pumpkin Malai cake :

    Ingredients:

    1) 200 gm pumpkin boil ..mash karke paste banale( kaddu / petha/ kumro)

   2) 1 cup flour ( Maida)/ Atta ( wheat flour)

   3)  1/2 cup sugar (chini)...1 cup extra

   4) egg  1 / curd (dahi) 1/2 cup

  5) butter /white oil....2 spoon

  6) beaking powder. 1/2 spoon

  7) Milk 500 lt

  8) choti elaichi 3,4

  9) Rose water (gulab jal ) 1 tea spoon

  10) kesar one pinch / yellow food colour  one pinch.

Process :. 

   Ek bowl pe boil pumpkin paste ,maida,chini 1/2 cup,,egg,oil ache se bit karke , beaking powder milake batter ko  achese bit karke ek smooth paste banana hoga.

   Cake tin ko achese butter se grees karle,ab cake tin p batter dal de

   Gas pe kadai ful fame p garam hone k liye rakh de 5 mnt bad garam karai p ek stand set kar de uske upar caketin set karde aur kadai ko dhak de ( lid laga de)

 Gas ki flam slow medium kar de

    After 20 mnt pumpkin cake is ready..ab cake ko thanda hone de, tabtakndusra process karle

  Now other part....ek kadai gass p rakhhe,uspe 500ml milk dale ...milk ko boil karte rahe jabtak milk adha na hoye jaye

  Milk ko continue chalate rahe..choti elaichi, gulab jal aur 1 cup chini milade

  Rabri banke ready he ab uspe kesar. Milade

   Cake tin ki cake ko ek plate p lijiye uske upar folk se chote chote hole karde...ab garam garam rabri cake kbupar dal de...10 mnt ke liye Malai cake fridge p rakhe

   10 mnt bad testy Malai cake is ready.. piece karke Serve kare..

   #### Garnish karne k liye upar se ...badam,kaju,pesta crush karke dale

Rasamalai

Rasmalai

Ingredients::-

   1) 1 cup powder milk

    2) 1spoon butter/ ghee

    3) 1/2 spoon beaking powder

    4) 1 large size egg

     5) dryfruit as per choice

    6) choti elaichi ..3,4

     7) chini (suger) 1 cup....as per personal requirements 

Process:  

     1)   milk powder , butter, beaking powder  ek bowl p ache se mix karele

    Fir egg add kar ke ache se soft dough lagaye

  * Don't use water

    Hateli pe ghee lagake chikna kar le..fir dough se choti choti lechi kat le.. apki pasand  ka shap lagake ball banai(round,oval,round flat)

      2) gas pe 500 lt ful cream milk ek kadai pe garam karne k liye rakh dijiye

    Dhire dhire chalate huye milk ko boil karna he...choti elaichi crush karke add karle....1 cup chini add kare..achese milk ko thoda aur boil kare, dryfruit add karle

    3) finally sare milk k balls kadai p add kijiye..full flame p 5 mnt tak boil kare ,,milk balls ful ke double hone lagega.

   Fir  medium flam p aur 10 mnt

    End p gulab jal 1/2 spoon add karle

     Gas off karke kadai p lid lagale, rasmalai ko thanda hone de.

    After 30 mnt serve ke liye plating karle❤️

# 1 cup powder milk aur 500lt milk se ...9 standard size ball banega

                                     

life quote

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.

Mnago smoothie

Ingridients :

      For  2 people

1)Big size ripe mango--1

2)Hang Curd  / Normal curd..( cold)

3) Sugar ..as per required

4)Kaju nuts ...6,7,if available otherwise skip 

5) cold milk 1/2 cup

Process :

   At first peal the mango and extract pulp

  In a mixing blender , grind mango pulp,milk,sugar,and curd. Make a smooth paste

Crush kaju nuts and mixed it with paste

 Finally Serve it ..garnish with kaju crush,amolnd crush and ice cubes

  A healthy desert mango smoothie is ready

Love quote

Only you are the reason why even at the saddest part of my life, I smile and feel happy. Even at confusion, I understand with calm. Even in betrayal, I trust. Even in fear of pain, I love..... that's why ur my soul mate

O ankhri pal Maa k sath ( Inspired by Real story)

Rupsa apni ap pe hi kehi kho gyi ,kolkata ki Kalighat samshan ki electric section  me Vip Ac  waiting room p bethe bethe sochrehi thi ...aj agar mere pas  bunia bhar ki paise hote fir v mein apni Maa ko wapis nhi la paungi...Rupsa ki aspas relatives, Rupsa k pati,Father,kids sab bethe huye the ...lekin na rupsa ko unki batein sunai de rehi thi na koi aur awaz ...asu jese ruk si  gayi he ,sas lene me v taklif horhi thi, samjh nhi arahi thi usko ab kya hoga ,kitni batein abhi v baki thi jo maa ko bolni thi, ab me roj kisko cal karungi,kisse chote chote larai karungi ,Maa ko ,Maa bolke pukaru fir v mujhe koi jawab nhi milegi,or maa ki di gyi namm 'Mamoni' kon bulayega mujhe ab...ese hazaro sawal bechaini barha rehi thi uski....thik usi waqt koi aya serial number 7 ki asthiya collect karlijiye ...body complete hogyi...aur unki beti ko akhri jo bidhi he uske liye bulaiye.

      Itni taklif hui Rupsa ko koi uski maa ko body nb 7 bularhi he...man to kia usi time o bande ko mar dalne ko, lekin  esab to normal he,roj ki batein he unke liye ,meri duniya meri Maa unke liye body nb 7 hi he.mujhpe kya bitrehi he unko kya pata.

      Stair se electrical chamber k niche le gye sab Rupsa ko...jesehi shutter uthi najar pari  uski Maa ki body puri rakh bangyi 

  Jo jo bidhi karni parti he o sab Rupsa na ki...uske hat p jab Maa ki asthiye di gyi rupsa ko jese kahi current laga,e meri Maa he mitti p bandh hua ,jo maa ne mujhe isi dunia p layi...meri parwaris ki mujhe kabil banya mene kya kia unki mukhagni ki ,aj o meri muthi p he ,kisne banaya e sari bidhi.....Ma baba ki mukhagni karna kitni mushkil hoti he fir unki o sundar sa chehra ab muthibhar asthiya p  dekhna dil  p jese koi pathar rakhliya ,kalas ko dekhti rehi aur man hi man maa maa bularehi thi kas koi jawab mil jaye 

   chupchap bina asu giraye..kuch ghanto k liye to o pathhar bangyi thi....kalight ki ganga p jab Maa ki asthiye biswarjan kar rahi thi...bas ekhi batein uske man p ayi...""Maa meri intejer karna jaha par fir se birth hogi tumhri...me firse tumhari beti banugi,

   #   Rupsa ki mummy hamesa rupsa ko aur baki sabko bolti the ...jab me mar jaungi meri sari bidhia meri ek lauti beti karegi aur koi nhi....meri beti jaha par v ho ustime jabtak wo nhi ayegi meri body ko koi kuch nhi karna...meri beti meri dunia he,mera beti hi meri beta he  ,.koi sastra me nhi manti...me bas itni janti hu meri bachi meri jaan he ,meri Mamoni meri sabkuch he #

      Kya sab Maa Rupsa ki mummy k jesa har beti ko ye hak deti he?.. definitely deti hogi

        Rupsa ki journey uski Maa k sath ehi khatam hogyi? Nana 

    Rupsa aj tak apni Maa ki photos p fulo ki mala Chandan ki mala nhi lagati he., Koi puchta he to bolti he meri Maa ki body nhi rehi sach he lekin thodi si ajj  bhi o jinda hei , mujh me....hasti huyi bolti he hum bache  apni Maa baba ki hi ansh hei ...hum to abhi jinda he