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Name Image Ingredients Preperation Time Method Source Action
Murukku
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2 Cups Rice (chawal) 1/4 Cup Black Gram Split (urad Dal) 1 Tsp Cumin Seeds 1/4 Tsp Asafoetida Salt (namak) To Taste 1/4 Cup White Butter Coconut (narial) Oil For Frying 1. Dry roast the rice in a warm frying pan without letting the color change. Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture. Grind to a fine powder. 2. Broil the urad dal to light brown colour, cool and grind into a smooth powder. 3. Sieve both the flours together through a fine sieve. 4. Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour. Rub in the butter and knead with light hands to fully incorporate the butter. 5. To make the murukkus, grease your fingers and take a little dough. Roll them between your palm to a tubular form. Form this roll into circles, while twisting them along. Make two circles next to each other. Press the ends into the circle to secure. Make two batches at a time, cover with a wet cloth to prevent them from drying. 6. Heat oil and fry them in batches. Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp. 7. Drain and let it cool before serving them. Store in a dry air-tight container. edit delete
Chicken Kurma
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1 Kg Chicken 1 Cup Onions ( Pyaj) (sliced) 2 Tblsp Poppy Seeds (khuskhus) (khuskhus) 1 Tblsp Coriander Seeds 1 Tsp Cumin Seeds 1/2 Cup Coconut (narial) (scraped) 1/2 Cup Yogurt 2 Cloves Garlic (lasan) 2 Tsp Ginger (adrak) Paste 3-4 Green Cardamoms 3 Tblsp Oil (tel) Salt (namak) To Taste 6 Red Chillies Whole 1/4 Cup Fresh Cream (malai) 1. Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces. 2. Soak poppy seeds in 1 cup warm water for 10 minutes. 3. Grind soaked poppy seeds with de-seeded red chillies, coriander seeds, cumin seeds, garlic, green cardamom and scraped coconut. 4. Heat oil in a pan. Add sliced onions and cook till they are translucent. Add ginger paste and stir for 15 seconds. 5. Add chicken pieces and cook on high heat for 5 minutes stirring constantly. Make sure the chicken does not brown. 6. Stir in the ground paste and add 1 cup of water. Add salt and bring to a boil. Reduce heat and add beaten yogurt. Simmer for 5 minutes. 7. Finish with fresh cream. edit delete
Methi Baigan
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1 Green Chilli Slit Salt To Taste 1/2 Bunch Fenugreek Leaves (methi) 3 Baby Brinjals 1 Tsp Cumin Seeds Oil For Frying 1 Pinch Sugar 1. Cut brinjal into cubes. 2. Wash methi leaves thoroughly, cut roughly and keep aside. 3. Heat up oil in a kadhai. 4. Deep fry the brinjal pieces and set aside. 5. Heat up 1 tbsp oil in a pan. 6. Mix in cumin seeds and slit green chilli. 7. Once the cumin seeds begin to crackle, mix in the washed methi leaves. 8. Cover and stir fry for a while. 9. Mix in salt and a pinch of sugar and stir fry till done. 10. Mix in the fried brinjal and stir fry for another 2 minutes. 11. Serve hot. edit delete
Narkel Nadu
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1 Coconut Raisins For Decorate 1/2 Cup Milk Solids (khoya / Mawa) 1/4 Cup Condensed Milk 1/2 Tsp Green Cardamom Powder 3 Tbsp Milk Powder 1/2 Cup Sugar 1. Grate coconut and grind without water. 2. Knead khoya well. 3. Make peas sized balls. 4. Keep aside. 5. Stir fry the ground coconut in a kadhai over high flame heat, mix in sugar and the condensed milk. 6. Stir well. 7. When the mixture dries a little mix in the milk powder and green cardamom powder. 8. Keep stirring continuously. 9. When it starts to leave sides of the kadhai, take off from heat, let it cool a little. 10. Divide into marble sized pieces, put one khoya ball in each. 11. Roll in to smooth balls. 12. Decorate each with a raisin. edit delete
Pista Sandesh
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1/2 Cup Castor Sugar 12 Tblsp Pistachios (powdered) 1 Litre Cows Milk 10 Pistachios 1/4 Tsp Citric Acid 1. Boil the milk. 2. Mix citric acid in water and gradually mix in it to milk till the milk curdles. 3. Strain the paneer through a clean cloth and cool. 4. Squeeze out the excess water. 5. In a pot roast the paneer and sugar lightly for four to five minutes. 6. The paneer should not change the colour. 7. Grind this mixture in a mixie till it is soft and light (without adding water). 8. Mix in powdered pistachios to paneer-sugar mixture. 9. Divide into small portions and shape into round balls. 10. Decorate with whole pistachios and serve. edit delete
Lavang Latika
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2 Tbsp Semolina (rava) 1/2 Tsp Green Cardamom Powder 1 Pinch Nutmeg Powder 1 Pinch Salt 1 Coconut Grated 1/2 Cup Milk Pure Ghee To Fry 2 Cup Refined Flour (maida) 1/2 Cup Sugar (for Syrup) 1/4 Cup Sugar 1 Cup Water 1. Sieve flour. 2. Mix in oil and enough water to knead into a firm dough. 3. Cover with a damp cloth and keep aside. 4. Bring the sugar and water to boil. 5. Simmer (boil slowly at low temperature) to obtain sugar syrup of three string consistency and keep aside. 6. Heat up one tsp ghee in a pot and fry the semolina till light brown. 7. Mix in milk, sugar and coconut and keep stirring on a low heat up till the mixture becomes thick. 8. Take off from heat. 9. Mix in cardamom powder and nutmeg powder. 10. Cool and divide into 12 portions. 11. Divide the dough into 12 portions. 12. Roll out one portion into a small puri. 13. Put a little stuffing in the centre and fold the puri like an envelope. 14. Stick a clove in the centre to keep it in place. 15. Heat up ghee and fry the latikas on medium heat up till golden brown. 16. Remove and soak them immediately in the hot sugar syrup. 17. Remove and serve after a couple of hours. edit delete
Gurer Payesh
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1 Tbsp Raisins 1 Cup Basmati Rice 3 Green Cardamoms 10 Almonds (optional) 1 Cup Jaggery Grated 2 Liter Milk 1 Tbsp Sugar 1. Clean and wash the rice. 2. Remove and let it dry for an hour. 3. Blanch the almonds and slice. 4. Wash the raisins. 5. Boil milk. 6. Lower the heat up and continue to boil stirring constantly for fifteen to twenty minutes. 7. Mix in the rice and continue to stir fry till the rice is soft. 8. Mix in sugar. 9. Continue to stir fry till the milk has reduced to half. 10. Mix in jaggery and mix. 11. Mix in the cardamoms, almond slices and raisins (if using) and stir well. 12. Serve cold. edit delete
Begun Bhaja
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Mustard Oil To Fry 1 Tsp Turmeric Powder Salt To Taste 1 Big Size Brinjal 1. Wash and cut the brinjals into half inch round slices. 2. Apply salt and turmeric powder. 3. Heat up the oil in a pot to smoking point. 4. Take off heat, cool slightly and then reheat. 5. Fry the brinjal pieces till crunchy and brown. 6. Serve hot. edit delete
Palak Gosht
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1 Tbsp Garlic Paste 5 Green Chillies Chopped 2 Bay Leaves 500 Gms Spinach Salt To Taste 1 Tbsp Garam Masala Whole 4 Tbsp Oil 1 Tsp Red Chilli Powder 1 Tbsp Ginger Paste 500 Gms Mutton 1 Tsp Cumin Seeds 1 Cup Onions Sliced 1. Clean, wash and cut lamb into even sized pieces. 2. Boil spinach in salted boiling water for one minute. 3. Remove well and grind it along with green chillies to a rough paste. 4. Heat up oil in a thick bottomed pan. 5. Mix in bay leaves, whole garam masala and cumin seeds. 6. When cumin seeds begin to change colour, mix in cut onions. 7. Stir fry till onions are translucent. 8. Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces. 9. Stir fry on high flame heat up stirring constantly. 10. Mix in three cup of water and stir fry covered until lamb is almost done. 11. Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender. edit delete
Karela Masaledar
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2 Tsp Coriander Powder 1 Tsp Red Chilli Powder 1 Tsp Turmeric Powder Oil To Fry 5 -6 Bitter Gourd Salt To Taste 2 Medium Sized Onions 1 Tsp Dry Mango Powder 1. Take off and reserve the scrapings of the karelas. 2. Give a slit on one side and take off all the seeds. 3. Cut karelas into thin slices. 4. Wash and rub two table spoons salt all over the karelas and its scrapings. 5. Set aside for 3-4 hours. 6. Wash completely again and squeeze dry the karelas. 7. Heat up oil in kadhai. 8. Deep fry the cut karelas till dark brown and crisp. 9. Take off the karelas and keep aside. 10. Slice onions. 11. Heat up 3 tblsp of oil in a kadai. 12. Mix in cut onions. 13. Stir fry for 3-4 minutes till they are transluscent. 14. Mix in scrappings of karela and let it stir fry till onions are a little brown. 15. Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder. 16. Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes. 17. Mix in salt if needed. 18. Serve hot with chapati. edit delete
Chicken Methi
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1 Tsp Garam Masala Powder 2 Tbsp Oil 1 Tsp Turmeric Powder 1 Cup Yogurt 2 Bay Leaves 750 Gms Chicken 2 Tbsp Kasoori Methi 1 Tbsp Coriander Leaves Chopped 2 Tbsp Ginger Chopped 2 Tbsp Green Chillies Chopped Salt To Taste 2 Cup Onion Chopped 1 Tbsp Coriander Powder 2 Tbsp Garlic Paste 1. Clean, skin, wash and cut chicken into medium sized pieces. 2. Heat up oil in a pan. 3. Mix in whole garam masala and bay leaves. 4. Stir fry until cardamoms starts to crackle. 5. Mix in cut onions and stir fry until transluscent and soft. 6. Make sure to stir continuously. 7. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies. 8. Stir fry for a minute. 9. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes. 10. Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water. 11. Cover the pot and stir fry on a low heat up for ten minutes. 12. Serve hot. edit delete
Sukhi Chana Daal
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1 Cup - Chana Dal 1 Onions, Chopped Salt To Taste 1 - Turmeric Powder Handful - Pinch Corainder Leaves 2 - Cinnamon Sticks 2 - Cloves 1 - Bayleafs 1/4 Tsp - Cumin Seeds 1 Tsp - Lemon Juice 1 Tbsp - Ghee 1. Clean, wash and soak chana dal for one hour. 2. Pressure cook the dal with 3 cups of water. Keep aside. 3. Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up. 4. Add onions and fry till brown. Add salt and turmeric powder. Mix well. 5. Add dal and let it boil for few minutes. 6. Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well. 7. Serve sukhi chana daal hot with rice or paratha. edit delete
Achari Mutton
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1/2 Cup Coriander Leaves Chopped 1/2 Tsp Fenugreek Seeds 1 Tsp Fennel Seeds 1/2 Tsp Cumin Seeds 800 Gms Mutton 1 Tsp Turmeric Powder 8 Red Chillies Whole 1 Tsp Red Chilli Powder 4 Medium Tomatoes 5 Cloves 1 Tsp Onion Seeds 7 Tbsp Mustard Oil 2 Tbsp Ginger Chopped 4 Medium Onions Salt To Taste 1 Tbsp Garlic Chopped 1 Tsp Mustard Seeds 1. Wash and cut the mutton into 11/2" cubes. 2. Take off and cut the onions. 3. Cut the tomatoes. 4. Roast the whole spices separately and grind everything coarsely. 5. Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown. 6. Mix in the cut ginger-garlic. 7. Mix well. 8. Mix in coarsely ground masala powder. 9. Stir fry for half a minute, stirring all the time. 10. Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned. 11. Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well. 12. Stir fry till oil leaves the masala. 13. Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover. 14. Stir fry till the mutton is fully done. 15. Adjust the flavor and serve hot decorated with coriander leaves. edit delete
Maharani Dal
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1/4 Cup Rajma 1/4 Cup Whole Urad Dal 1/4 Cup Chana Dal 1 Onions, Chopped 2 Tomatoes, Chopped 3 Green Chillies, Sliced 1/2 Inch Ginger, Grated Salt To Taste 1 Pinch Turmeric Powder 1 Tsp Red Chilli Powder Coriander Leaves 1 Tbsp Handful Butter 1/4 Cup Cream 1/4 Tsp Cumin Seeds 1/4 Tsp Mustard Seeds 1. Soak rajma, urad daal and chana dal overnight. 2. Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside. 3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies. 4. Fry for few minutes. Add chopped onions and tomatoes. Cook until done. 5. Add salt, red chilli powder, turmeric powder and stir well. 6. Add the mashed dals and boil for few minutes. 7. Add cream, coriander leaves and mix well. Serve the dal maharani hot with roti. edit delete
Aloo Amritsari
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250gms Aloo (potato) 2 Onions, Sliced 2 Tsp Ginger-garlic Paste 1/2 Tsp Ajwain Salt To Taste 1/2 Cup Besan 1 Tsp Corainder Powder 1 Tsp Red Chilli Powder 1/2 Tsp Garam Masala 1/2 Tsp Annardana Powder Oil For Frying Handful Coriander Leaves 1. Cut aloo into long pieces. 2. Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well. 3. Marinate alu pieces for 15 minutes. 4. Heat oil and deep fry the aloo. Keep aside. 5. Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well. 6. Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes. 7. Garnish with coriai der leaves and serve Punjabi aloo amritsari hot with paratha. edit delete
Upma
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1 Cup Roasted Semolina (sooji, Rava) 1 Medium Sized Onion, Chopped Finely 1 Green Chilly, Chopped 1 Tbsp Chana Dal/spilt And Skinned Bengal Gram ½ Tbsp Urad Dal/spilt And Skinned ½ Inch Ginger Grated Or Chopped Finely 2 To 21/4 Cups Water 1 Tsp Mustard Seeds ½ Tsp Cumin Seeds 1 Sprig Of Curry Leaves 7-8 Cashew Nuts 2 Tsp Sugar (optional) 2 Tbsp Oil Or Ghee Salt As Required 1. In a pan, heat oil or ghee. 2. Add mustard seeds. 3. When you hear the crackling sound of mustard seeds, it means they are getting fried. 4. Now add the cumin along with chana dal and urad dal. 5. Fry till they start to brown a little. 6. Add cashews and by the time, the cashews get browned the dals would also get browned.. 7. Now add onions and fry till they become transparent. 8. Add the green chilly, ginger, curry leaves. 9. Fry for a minute. 10. Now add water to this mixture and let it come to a boil. 11. Add salt and sugar. If you want a more sweeter taste, you can add more sugar. When the water comes to a rolling boiling, lower the flame and add the roasted semolina to it. 12. Keep on stirring while you add the semolina. 13. The semolina should be added not once but in 3-4 batches with a spoon. 14. If you add it at once, lumps will be formed. 15. Keep on stirring. 16. The semolina will absorb water and swell and begin to cook. 17. If the mixture looks dry, then add some more water. 18. Reduce the flame and simmer the upma for 2-3 minutes. 19. Keep stirring so that the upma does not stick to the pan. 20. Garnish upma with coriander/cilantro leaves. 21. Serve upma hot with slices of lime or coconut chutney or lime pickle. edit delete
Bagara Baingan
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8-10 Indian Eggplants/brinjals 1 Large Onion Chopped 1 1/2 Tbsp Ginger-garlic Paste 1 Tsp Turmeric Powder 3-4 Tsp Red Chilli Powder 2 Tbsp Thick Tamarind Pulp Fresly Chopped Coriander Leaves Olive Oil Or Any Cooking Oil For Dry Masala Paste: 1 Tbsp Khus Khus/white Poppy Seeds 1 Tbsp Till/sesame Seeds 1/2 Cup Peanuts 3/4 Cup Coconut 1 Tbsp Coriander Seeds 1 1/2 Tsp Cumin Seeds For Baghaar/tempering: 1 Tsp Cumin Seeds 1 Tsp Mustard Seeds 1/2 Fenugreek Seeds 10-12 Curry Leaves 1. Wash the brinjals and make four incisions, perpendicular cuts (an X) from the base of each brinjal, taking care the stem end is intact. 2. Soak them in a bowl of cold water with 1 tbsp salt to prevent discoloration. Keep aside. 3. In a kadai pour oil to deep fry. 4. When the oil is hot, drain the brinjals. 5. Deep fry the brinjals for about 3-4 minutes until they are tender and 80% cooked. 6. Gently remove them in a platter and keep aside. 7. Heat a non-stick frying pan at medium heat, dry roast the coconut, sesame seeds, khus khus, peanuts, coriander seeds and cumin seeds, all one by one separately until it start giving good aroma. 8. Do not burn the spices. 9. Once cool, rub off the skin of the peanuts. 10. Grind them all to a smooth paste by adding water and keep aside. 11. Now heat 1/4 cup oil in a kadai. 12. Add all the `baghaar ingredients`. 13. Once they splutter add the finely chopped onion and fry until they turn soft. 14. Now add the ginger-garlic paste, salt, red chilli powder, turmeric powder and cook for another 2-3 mins. 15. Add the paste, tamarind pulp, 3/4 cup water and give it a stir. 16. Now add the fried brinjals, stir and close the lid. 17. Cook for another 20-25 mins or until the oil oozes out . Stir frequently over a medium flame. 18. Finally garnish with freshly chopped coriander leaves. 19. Serve with pulao or biryani or roti or naan. edit delete
Gujrati Kadhi
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4 Tbsp - Dahi/curd (beaten) 1&1/2 Tbsp - Besan/gram Flour 2 Tsp - Sugar 2 Inch - Ginger 1 Tsp - Methi Seeds 1 Tsp - Cumin 1/2 Tsp - Mustard Seeds 2 - Dry Red Chillies 1 - Green Chilly Cut In To 1/2 Inch Size Coriander Leaves To Garnish Salt To Taste 2 Cups Of Water 2 Tsp - Oil 1. In a bowl mix dahi, besan, sugar and salt till there are no lumps. 2. Heat a pan, temper mustard seeds, cumin, methi seeds, chillies and ginger. 3. Add the dahi besan mix to this and pour water. 4. Stir till kadhi becomes slightly thick. 5. Garnish with coriander and curry leaves. edit delete
Karuvadu Thokku
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6 To 8 Karuvadu Pieces ( Salted Dry Fish) 2 To 3 Tbsp Oil 1 Tsp Fennel Seeds 1 Twig Curry Leaves 2 Onions 1 Tbsp Ginger Garlic Paste 2 Tomatoes 1 1/2 Tsp Red Chilly Powder 1/2 Tsp Cumin Powder 1 Tsp Coriander Powder Salt As Required 1. Wash and chop the karuvadu to bite-sized pieces. 2. Soak in warm water for 5 to 10 mins. 3. Once again wash, drain and set aside. 4. Heat 2 tbsp of oil in a pan. 5. Add the fennel seeds and curry leaves. 6. Wait to splutter and add chopped onion. 7. Saute till they turn golden brown. 8. Add ginger garlic paste and fry for a minute. 9. Then add the mashed tomatoes and fry till they are done and combined well with the onions. 10. Now add the red chilly powder, cumin powder , very little salt and coriander powder. 11. Fry for few minutes. 12. Now add the karuvadu and fry into the masala prepared. 13. Add 1/4 cup of water and mix well ( take care the masala doesn't get burnt at the bottom) 14. Keep the flame in low-medium and allow the karuvadu to cook completely. (approx 15 mins ) 15. Stir once in a while by drizzling oil to the sides. 16. Taste and adjust salt and spices. Saute till it attains dry consistency. 17. Remove from flame and garnish with finely chopped coriander leaves. 18. Delicious Karuvadu Thokku / Salted Dry Fish is ready to be served. 19. It makes a scrumptious combo with sambar, rasam and curd rice. edit delete
Karaikudi Chicken Fry
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1/2 Kg Chicken 1/4 Tsp Turmeric Powder 1 1/2 Tsp Red Chilli Powder 1 Tsp Lemon Juice 2 Or 3 Tbsp Oil 2 Red Chilli 1 Tbsp Coriander Seeds 1/2 Inch Ginger Piece 4 To 5 Garlic Pods 1 Cinnamon 1 Cardamom 1/2 Tsp Pepper Corns 3 Cloves 2 Tbsp Grated Coconut 1/4 Tsp Mustard 1/2 Tsp Cumin 1 Tsp Fennel Seeds 2 Onion 2 Tomato 1/2 Tsp Coriander Powder Fresh Coriander Leaves Salt To Taste 1. Wash, clean the chicken pieces. 2. Marinate with turmeric powder, red chilly powder, lemon juice and salt. 3. Heat 1 tsp of oil in a fry pan. 4. Roast red chillies, coriander seeds, ginger, garlic, cinnamon, cardamom, pepper, cloves, curry leaves and grated coconut for few minutes and turn off. 5. Allow to cool. 6. Grind all the ingredients into a smooth paste by adding some water. 7. Heat oil in a fry pan. 8. Add mustard seeds and wait to crackle. 9. Add cumin seeds and fennel seeds. 10. Let it fry for few seconds. 11. Add onion slices and fry to translucent. 12. Add finely chopped tomatoes and fry until it is cooked soft and mushy. 13. Add coriander powder and saute in low flame for 5 mins. 14. Add the freshly ground masala paste ( step 6 ) 15. Mix well and saute for 3 to 4 minutes. 16. Add the marinated chicken and fry until the chicken absorbs the masala well. 17. Add water and cook covered in medium flame. 18. Stir occasionally and cook until it is done. 19. Garnish with freshly chopped coriander leaves & roasted cashew nuts. edit delete
Sarson Ka Saag
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1 Kg - Sarson (green Mustard) 250 Gm - Spinach 2 No - Shalgam (turnips) (peeled And Chopped (optional) 3 To 4 Flakes - Garlic (finely Chopped) 2" Piece - Ginger (finely Chopped) 2 To 3 - Green Chillies (finely Chopped) 2 Tsp - Makki Ka Atta (maize Flour) 1 1/2 Tsp - Powdered Gur (jaggery) Salt To Taste For Tadka (Tempering): 3 Tsp - Desi Ghee 1/2 Tsp - Red Chilli Powder 2 Nos - Green Chillies (finely Chopped) 1" Piece - Ginger (finely Chopped) 1. Wash, clean and chop the mustard and spinach leaves. 2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. 3. Add salt and 1/2 a cup of water. 4. The saag will be done in 15-20 mins. 5. Remove from fire and cool. 6. Grind the spinach to a rough paste. 7. Add makki ka atta and cook for 15 minutes on low heat. 8. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly. 9. Serve hot with Makki ki Roti. edit delete
Jhinge Aloo Posto
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6 Pieces - Jhinge/ridge Gourd, Medium Sized De-skinned And Chopped Into Medium Pieces 2 - Potatoes, Medium Sized, Chopped Into Medium Pieces 30g - Poppy Seeds Mustard Oil For Cooking (preferably) 3/4 Tsp - Turmeric Powder 2-3 - Green Chillies, Slit Salt As Per Taste 1. Soak poppy seeds in water and keep aside for 15 minutes. 2. Grind with the help of a mortar and pestle or in a mixer grinder. 3. Keep the paste aside. 4. Heat some mustard oil in a frying pan. 5. Dash the vegetables (jhinge and potatoes) into it. 6. Cook well for 5 minutes till the vegetables become soft. 7. Add the paste of poppy seeds into it. 8. Mix the veggies well with the poppy seeds. 9. Add salt and green chilies. 10. You may add half a cup of water to obtain an even paste. 11. Jhinge aloo posto, steaming rice and ghee makes a perfect start to a traditional Bengali lunch. edit delete
Doi Potol
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1 Kg Potol Or Parwal 2 Medium Sized Onions 1 Tbsp Ginger Paste 1 Tbsp Turmeric Paste 1&1/4 Tsp Chilli Paste 3-4 Tbsp Coriander Paste 2 Tbsp Cumin Paste 150 Gms Dahi, Lightly Blended In 1 Cup Water 2 Tsp Sugar Or Less If Liked Salt To Taste 3 Tbsp Ghee 4 Tbsp Mustard Oil Or Vegetable Oil Garam Masala 1. Cut the ends off the potol and peel skin in strips, giving the potol a striped effect. 2. Heat mustard or vegetable oil and fry potol over high heat until highly browned. 3. Remove potol from pan with slotted spoon, draining off as much oil as possible. 4. In the same pan, add the ghee to the oil in pan and when quite hot, add garam masala and fry for few minutes. 5. Then add sliced onions, continue frying till onions are golden brown. 6. Add ground masala paste and fry for 5 mins. taking care that masalas do not stick to the pan. 7. Add a few drops of water if necessary. 8. Add the dahi and water and let is come to a simmer. 9. Add fried potols, sugar and salt to taste. 10. Increase the heat until it comes to the boil. 11. Then reduce heat and cook about 20 mins. 12. The doi potol is ready when there is a thick gravy and the ghee has come to the surface. edit delete
Kumror Chokka
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250 Gms Red Pumpkin Diced 2 Tbsp Whole Chola/channa Soaked In Water Overnight 2 Potatoes, Peeled And Diced 4 Parwals, Cut In Quarter Inch Rounds (optional) 2 Bay Leaves 4 Tbsp Oil 1/8 Tsp Panch Phoran A Pinch Asafoetida 2-3 Whole Red Chillies 1-1/2 Tsp Turmeric Paste 1/2 Tsp Chilli Paste 1-1/2 Tbsp Cumin Paste 1/2 Tbsp Coriander Paste 1 Tbsp Ginger Paste 1 Tbsp Ghee 1 Tsp Powdered Garam Masala 2 Tsp Sugar Salt To Taste 1. Heat oil in a kerahi. 2. Add the bay leaves, panch phoran, asafetida and whole red chillies. 3. Stir fry until spluttering stops. 4. Add first the parwals and fry 3 to 4 mins before adding potatoes, continuing to fry a further 5 mins. 5. Then add the red pumpkin. 6. Stir fry until vegetables are all well fried. 7. Now mix together in half or three quarter cup water, the masala pastes and pour over the vegetables. 8. Add salt to taste. 9. Add the drained whole chola and simmer gently until vegetables are cooked and there is no gravy in the pan. 10. Heat ghee in a frying pan. 11. Stir into the chokka with the sugar. 12. Finally before removing from fire, sprinkle with the powdered garam masala. edit delete
Chire Pulao
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1 Cup Chire (flaked Rice) (Poha) 100 Gms. Potatoes, Sliced And Fried Crisp 100 Gms. Onions, Sliced Fine And Fried 8 Green Chillies, Slit 150 Gms. Roasted Peanuts 25 Gms. Raisins Salt To Taste 1/4 Cup Oil Coriander Leaves To Garnish 1. Wash chire and drain immediately, gently squeezing out excess water. 2. Heat oil to smoking point. 3. Add chire and fry for 2 mins. 4. Add all other ingredients and fry for 5 minutes or till chire is cooked. 5. Garnish with coriander leaves. 6. Serve immediately. edit delete
Jibe Goja
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250 Gms. Flour 1 Tsp. Ghee A Pinch Baking Powder Ghee For Deep Frying 1 Cup Sugar 1/2 Cup Water *boiled Together To Make Very Thick Syrup 1. Sift together the flour and baking powder. Mix in the ghee and knead to a pliable dough with a little water. Divide into 12 or 14 portions. 2. On a floured pastry board, using a rolling pin, roll out into ovals about ¼ inch thick. Make several small slashes on the ovals of the dough with the tip of a knife or prick with a fork. 3. Heat ghee in a pan and deep fry Goja until lightly browned and crisp. Remove from ghee with slotted spoon, drain off excess oil on absorbent paper. 4. Then coat lightly with prepared syrup. Dip it in syrup. Remove after a minute. 5. Put on a flat dish and allow syrup to set on Goja. edit delete
Nimki
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250 Gms. Flour 3 Tbsps. Ghee 1 Tsp. Salt 1/2 Cup Water Approximately 1/2 Tsp. Onion Seeds Oil For Deep Frying Flour For Rolling 1. Sieve flour and salt together. 2. Rub in ghee. Add just enough water to make a firm, dough. Knead well. Then knead in onion seeds. Divide into 24 portions. Roll out each portion thinly into 4-inch diameter circles. 3. Flour both sides lightly. Shake off excess flour and fold into quarters. Prick well and deep fry in hot oil. 4. Drain and serve. edit delete
Mohanbhog
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1 Cup Suji (semolina) 1/2 Cup Sugar 1 Cup Milk Or Milk And Water 1/2 Cup Ghee Or Butter 2 Tbsp Raisins 2 Bay Leaves 2 Cardamoms 2 Tablespoon Any Type Unsalted Nuts (optional) 1. Heat ghee in pan and fry suji till brown. 2. Add all other ingredients and stir fry till all the milk is absorbed. 3. Remove from heat as soon as ghee comes to the surface as a slight glaze. 4. Preferably serve hot but can also be served cold. edit delete
Pittha
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1½ Cup - Chana Daal 1½ Cup - Atta (flour) 4 Tsp - Fresh Chopped Garlic Cloves 2 Tsp - Fresh Chopped Ginger 2 Tsp - Garam Masala Powder ½ Tsp - Heeng (asafetida) Powder 1 Tsp - Haldi (turmeric) Powder 2 Nos - Dry Red Whole Chili (more If You Like Spicy) Salt To Taste 1. Make medium hard dough with 1½ cup atta, keep aside. 2. Soak chana daal overnight in a bowl of water. 3. Next day clean it with fresh water, then drain in a colander. 4. Put dal in a food processor with mincing blade attached. Put all the masalas (spices) including heeng and salt and mince without adding any water. When daal is fully grinded take out in a bowl. Taste for salt and adjust. 5. Make 8 balls from with the atta dough. 6. Make small thick puris with belan (rolling pin) out of each dough ball. 7. Divide grounded dal in 8 equal part. Put one part in the middle of the thick atta puri, then brush with water on half the edge of the puri. Then stick the other half on the wet half by keeping the daal mix inside. Stick nicely by pressing with finger. 8. Meanwhile, fill a 6 quart pot ¾ with water and boil. When the water starts to boil add ½ tsp oil in it. 9. Now slowly put all the 8 pitthas in the boiling water and boil uncovered for 20 mins. 10. After 20 minutes, take out each pittha carefully with a slotted spoon and keep on a plate. 11. When slightly cool, serve with dhania (cilantro) or suran (ole) ka chutney. edit delete
Thekua
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500 Gm - Aatta (whole Wheat Flour) 2 Tbsp - Coconut (chopped) 300 Gm - Jaggery (gur) 4 Nos - Green Cardamom (peeled And Mashed) Ghee (or Vegetable Oil) 1 1/2 Cup - Water Saancha (mold) 1. Mix jaggery, water, and green cardamom into a watery solution. 2. Mix 4 tbsp ghee, jaggery syrup prepared above and coconut to aatta and make dough of it same as that for making chapatis. 3. Use only as much jaggery syrup as required to make dough like the one for making chapatis. 4. Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor. 5. After the khajoor has acquired the imprint from the saancha, it is deep fried in ghee till reddish brown. 6. Ghee is strained and khajoor kept aside. 7. Serve when completely cooled. edit delete