Bhel Puri Recipe-How to make Bhel Poori Chaat

Ingredients needed

• Puffed rice -3 cups heaped
• Nylon sev - 1/2 cup (available ready made)
• Papdi - 5-6 (broken into pieces)
• Roasted peanuts - 2 tbsp
• Roasted gram dal/pottukadalai -2-3 tbsp

Lemon juice to taste
Salt as needed

• Onion finely chopped - 1 medium size
• Raw mango finely chopped - 2 tbsp
• Boiled potato - 1/2 cut into cubes
• Chaat masala

Chutneys for chaat 

• Green chutney 
• Sweet chutney 
• Red chutney or you can use red chilli powder
• 
  
• Red chutney recipe 

Soak 10-12 red chillies in water for an hour. Grind it to a fine paste along with 2-3 cloves of garlic and salt.

For garnishing 
Finely chopped coriander leaves
Sev

Preparation

• Fry puffed rice in a tsp of oil if it is not crisp.
• Chop onion, mango and coriander leaves finely.
• How to make bhel puri 
• In a bowl combine together puffed rice, sev, papdi, roasted peanuts, gram dal, mango, onion, potato and all the three chutneys as required. Sprinkle chaat masala and add needed salt.
• Garnish with finely chopped coriander leaves and sev. Add a few drops of lemon juice to taste if preferred.
• Mix well and serve immediately.
• Usually I keep the dry ingredients and the wet ingredients separately as shown in the picture above, so that chutneys and other ingredients can be added to suit individual preferences.There are no hard and fast rules, you can adjust the ingredients according to your liking.
• It makes a perfect evening snack for both adults and kids.

Ras Malai is a Indian sweet dish.

Prep time: 5 mins
Cook time: approx 1 hour (in various stages)
Serves: 4-6

Ingredients:

• Whole Milk – 8 cups (divided)
• Lemon Juice – 2 Tbsp
• Water – 5 cups (in a pressure cooker)
• Sugar – 1 cup
• Saffron – pinch
• Cardamom Powder – 1/4 tsp
• Pistachios & Almonds – 2 Tbsp, roughly chopped
• Sugar for the Ras – to taste

Method:
1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).

2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.

3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.

4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.

5. Remove the paneer from the cheese cloth and run it through a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.

6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.

7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.

9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.

10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.

11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.

12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.

13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.

14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.

15. Garnish with additional chopped nuts.

Kakara pitha Famous for Kumara Purnima Festival

INGREDIENTS:

• Suji (rawa ) -150 gm
• Nadia kora(Shredded coconut)- half a coconut
• Chini(Sugar) -75gm
• Aleicha( cardamom)- 4 pcs
• Refined Tela (Refined Oil)- As per requirement to fry
• Salt – as per taste

PREPARATION : STEP WISE

• To start with, first make a powder of cardamom.
• In a frying pan, mix properly the shredded coconut, Sugar (75 grm) and cardamom powder and then roast it for 10-15 minutes and then keep these aside.
• Take water (double the amount of rawa) in a deep pan. Add, sugar and salt as per the taste. Boil it.
• When it starts boiling put small amount of rawa and stir it. Do the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.
• Wait till the dough cools down to room temperature, kneed the dough with oil to make it softer.
• Make small balls from the above dough, rollout each ball into small round shape and put coconut stuff (from step-2) to it, then roll it again to make a ball.
• Make the above balls into flat shape like puri’s, in between your palms.
• Heat oil in a frying pan and deep fry the above flatten balls in a lower flame till it turns golden brown from each side.
• Kakara pitha is ready and serve it cool.

Palak aur Baigan ki Sabzi(Spinach and brinjal curry)

Preparation Time: 10 mintues
Cooking Time: 25 mintues

Ingredients: 

• Palak (Spinach)200 grams(7 ounce)
• Baigan (Brinjal)150 grams (5.5 ounce)
• Potato3 pieces (optional, quatered)
• Green Peas4 tablespoon (optional)
• Garlic4 cloves (optional. finely chopped)
• Green chillies2 pieces( finely chopped)
• Asafoetida½ tablespoon
• Kallonji and Methi Seeds Nigella and Fenugreek seeds)1/4 tablespoon.
• Coriander Leaves2 tablespoon (finely chopped)
• Soya Saag (Fresh Dill)2 tablespoon (finely Chopped)
• Mustard Oil2 tablespoon
• Salt 1 tablespoon

Directions: 

• Wash the palak for 3-4 times in fresh water and chop it finely.
• In a Pan or Karahi pour the mustard oil and once it is heated put Galic, Green Chillies, Kallonji, Methi and Asafoetida. Fry for 1 mintue as the flavor start coming out.
• Add the potatoes. 
• Fry potatoes till they turn light brown.
• Then add baigan and fry for another 2 mintues.
• Afterwards add the palak, coriander leaves, soya saag and cover it with a lid and cook on low flame for 15 mintues . 
• There is no need to add water since Palak is a watercontained food so it releases water when cooked. stir in between.
• Once the potatoes are done, add peas. Cook for another 5 mintues. Check if the water released by the palak has evaporated or not. 
• If not then increase the flame and stir the sabzi till it releases oil from sides. Palak aur baigan ki sabzi is ready. Serve it with Roti, Rice or ‘ puri’.

Bhendi Sorisha Khatta

Cooking Time Required: 15 mins
Cost of Preparation: 15-20

Ingredients: 

• Ladiesfinger(bhendi) (200 gm)
• green chilli (1 no.)
• curry leaves (5-6 nos)
• garlic (5 pods) 
• coriander seeds (1/4 tsp) 
• mustard seeds (2 tsp)
• lemon (1 no)
• turmeric powder(1/4 tsp)
• oil
• salt to taste.

Preparation: 

• Wash the ladiesfinger and cut across the section into 1.5 inch sized pieces (do not slit it along the length). 
• Keep aside a few mustard seeds and one pod of garlic for the tempering. 
• Grind the mustard seeds and remaining garlic pods into a fine paste.

Cooking: 

• Heat 2 tsp oil in a deep vessel and fry the ladiesfinger pieces till the stickiness goes away.
• Remove from vessel and keep aside. 
• Add another tsp oil. 
• When it starts smoking, add the coriander and mustard seeds. 
• Add the curry leaves, green chilli and garlic pod to the spluttering seeds. 
• Stir for about a min and add the mustard-garlic paste along with 1 cup of water. 
• Bring it to a boil and add the fried ladiesfinger pieces along with turmeric powder and salt to taste. 
• Allow the curry to boil for 5 mins or till the ladiesfinger becomes soft. 
• Then squeeze the lemon over it and cook for another 30 secs. 
• Remove from the fire and serve with rice. 

Famous Bengali mutton curry

Juicy mutton pieces cooked in hot spices. Kosha Mangsho is a famous Bengali mutton curry popular for its rich taste and spiciness.

Chef: Sarmistha
Recipe Cook Time:45 minutes
Recipe Servings:3 

Ingredients

• 500 gm mutton - cut into pieces 
• 1/4 cup mustard oil 
• 4 pieces of cloves
• Green cardamoms and some tiny pieces of cinnamon 
• 1/2 cup onions, grated 
• 1 Tbsp ginger-garlic paste
• Chilli powder to taste 
• 1/2 Tbsp turmeric 
• 1 Tbsp cumin seeds - roasted and ground 
• 500 gm hung curd 
• 1 1/2 Tbsp salt or to taste

Method

• Heat oil and add cloves, cardamom and cinnamon. 
• Add onions and saute till soft. 
• Add ginger-garlic paste, chilli powder and turmeric and stir fry. 
• Add meat, stir fry over high heat till opaque. 
• Lower the heat and saute till fat separates. 
• Add curd, cumin and salt and saute till fat separates again. 
• Cover tight and cook over very low heat, till it gets cooked. 
• Serve hot.

Gulab jamun

PREP TIME-  30 mins
COOK TIME- 25 mins
TOTAL TIME- 55 mins

For the gulab jamuns:

• 1 cup milk powder
• ¼ cup all purpose flour or maida
• 1 tsp oil or ½ tsp ghee
• a pinch of salt (optional)
• a pinch of baking soda
• 1 to 2 tbsp yogurt
• a few blanched pistachio or almond slices for garnishing

for the sugar syrup:

• 2 cups water
• 1.5 cups sugar
• 3-4 green cardamoms, husked & crushed or powdered
• a pinch of saffron/kesar (optional)
• 1 tsp rose water (optional)

INSTRUCTIONS
preparing the sugar solution:

• mix water, sugar, cardamom and saffron.
• keep this sugar solution on fire and cook till you get a syrup consistency.
• there should be no thread formation in the sugar solution.
• stir in the rose water and keep aside.

preparing the jamuns:

• first mix the milk powder, all purpose flour, soda in a bowl.
• add oil or ghee and just 1 tbsp of yogurt.
• mix and keep on adding little of the yogurt to get a soft sticky mixture.
• the dough should not be crumbly or dry. if it is then add some yogurt.
• make smooth small balls from the dough.
• heat the oil and the reduce the flame to low.
• add the balls and fry them stirring often to get even color.
• when they become golden, remove from a slotted spoon and add them to the sugar syrup.
• let them soak in the sugar syrup for atleast 1-2 hours.
• gulab jamuns can be served warm or cold. if they are at room temperature, then warm in the microwave and serve gulab jamun topped with sugar syrup.

Matar Paneer Lababdaar

Recipe Cook Time: 30 Minutes

Ingredients:

• 500 gm paneer - cubed 
• 2 cups peas-shelled 
• 1/4 cup clarified butter 
• 1 Tbsp ginger-finely chopped 
• 2 Tbsp poppy seeds 
• 10-12 almonds 
• 1 Tbsp coriander powder 
• 1 tbsp salt 
• 1/2 tsp chilli powder 
• 1 tsp garam masala
• 1/4 cup cream 
• 1 Tbsp coriander leaves 
• 1 Tbsp almonds-slivered, roasted

Method

• Heat the ghee and add ginger and sauté over medium flame, till light brown. 
• Add the poppy seeds paste, coriander, salt and chilli powder and stir-fry till the oil separates. 
• Add the peas and cook over medium flame until tender. 
• Now add the paneer and mix well. Mix in the garam masala, followed by cream. 
• Serve hot, garnished with coriander and almonds.

Famous Biri Bara and Ghuguni in Dhenkanal

Ingredients for Bara:

• 2 cups Biri Dali(urad dal) 
• 2 medium sized onion chopped 
• 2 tsp. chopped coriander leaves 
• 6 green chilies, chopped finely 
• A pinch of baking soda 
• Oil for deep frying 

Ingredients for Ghuguni:

• Dried Peas 1 cup 
• 2 medium sized Potato(Optional) 
• 1 medium sizd tomato 
• Salt, turmeric as required 
• 1 spoon of zeera powder, i spoon dhaniya powder 
• 3 Spoon oil, coriander leaves copped

Grind to a paste 

• 1 Medium sized onion, 
• 3 cloves garlic, 
• 1 inch ginger 
• 1 green cardamom, 
• 1 small piece cinnamon, 
• 3 cloves 

Method 
Bara: 

• Soak the Biri Dali in water for 4-5 hours. 
• Drain it and grind it in a grinder using very little water to get a smooth dough. Mix the chopped coriander leaves, chopped onion, green chillis, salt and baking soda. 
• Heat oil in a kadhai. 
• Take some oil in palm, take small balls of dough in hand, flatten it little bit and with a small hole in the center. 
• Fry it in oil till golden brown. 

Ghuguni:

• Soak the dry yellow peas in water for 6-7 hours. 
• Boil and cube the potatoes into 2 cm cubes. 
• Heat 3 spoon of oil in a frying pan, add 1 some cumin seeds, when they splutter add some chopped green chillis and then the ground paste. 
• Fry till the oil separates from the frying pan. 
• Add turmeric, chopped tomato, zeera pawder dhaniya powder. 
• Cook for few more minutes till tomatoes are done. 
• Then add the boiled peas and potatoes and little water. 
• Cover and simmer for 3-4 mins more. 
• Finally sprinkle some chopped coriander leaves. 

Saag paneer recipe

INGREDIENTS

• 1 bunch spinach/palak
• 1 cup methi leaves/fenugreek leaves
• 2 to 3 inches radish root/mooli, peeled & chopped roughly
• 2 dry red chilies, kept whole or broken
• 1 medium sized onion, roughly chopped
• 1 green chili, chopped
• ½ inch ginger/adrak, chopped
• 2-3 garlic/lahsun, chopped
• 1 medium size tomato, chopped
• 1 inch cinnamon/dal chini
• 1 small bay leaf/tej patta
• 250 gms paneer/cottage cheese, cubed
• a pinch of turmeric powder/haldi or ¼ tsp turmeric powder (optional)
• ½ tsp red chili powder/ lal mirch powder
• 1 or 1.5 tbsp besan (gram flour) or makki ka atta (maize flour)
• 1 tsp kasoori methi (dry fenugreek leaves), crushed (optional)
• salt as required
• 2 tbsp oil or butter

INSTRUCTIONS

• Blanch the spinach, methi (fenugreek leaves) and radish.
• drain and blend to a semi coarse paste.
• shallow fry or pan fry the paneer cubes till light golden.
• grind onion, ginger, garlic and chili to a fine paste.
• heat oil and fry the cinnamon, red chilies and bay leaf till the oil becomes fragrant... about a minute.
• add the onion paste. brown this paste.
• keep on stirring in between while browning the paste.
• add tomatoes, turmeric and red chili powder.
• saute till the tomatoes become soft.
• add the spinach-fenugreek-radish coarse paste.
• stir and add makki ka atta (maize flour) or besan (gram flour)
• stir well so that no lumps are formed.
• add salt. add ½ cup water and simmer for 5-7 minutes.
• lastly add the fried paneer cubes and crushed kasoori methi.
• simmer saag paneer for a minute.
• serve saag paneer hot with chapati or rotis or parathas or naan.

Dal Khichdi Recipe -How to make Khichdi-Khichdi Recipes

Prep Time : 10 mins

Cook Time : 20 mins 
Ingredients needed

• Rice - 1/2 cup
• Moong Dal -1 1/2 tbsp
• Tur dal -1 1/2 tbsp 
• Onion -1 big 
• Garlic - 3-4 cloves finely chopped 
• Ginger -1 inch piece finely chopped
• Green chilli -1 slit 
• Tomato - 1 big
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Salt needed

For the seasoning

• Oil + ghee - 1 tbsp
• Cumin seeds/jeera - 1 tsp
• Bay leaf - 1
• Curry leaves - few

Preparation:

Chop onion and tomatoes and keep it ready.

Wash and soak rice and dal together for half an hour. Pressure cook with 3 cups of water and a little salt. (since it is a khichdi, even if there is more water, no problem as khichdi will be mushy)

Method

• Heat oil + ghee in a pan, add cumin seeds, bay leaf and curry leaves. When cumin seeds sizzle, add chopped onion, garlic, ginger and green chilli. Saute until onion browns lightly.
• Add chopped tomatoes, turmeric powder, chilli powder and salt needed.
• Cook until tomatoes turn soft and mushy.
• Add the cooked rice and dal mixture to the onion tomato mixture.
• Add 1 1/2 cup of warm water and mix everything well. Cook on low heat for 3-4 minutes or until everything gets blended well. Check for salt by tasting the khichdi. Add if required.
• Drizzle a tsp of ghee and serve piping hot.
• Suggested side dishes for khichdi - mango pickle - papads - chips - raitha or even plain curd.

Prawns Curry

Ingredients:

• 500 gm prawns (shelled and de-veined) 
• 1 tsp turmeric 
• Salt to taste
• 2 cups coconut milk 
• 200 gm chopped onions 
• 2 Tbsp oil 
• 2 green chillies masala 
• 4-5 whole red chillies 
• 1 tsp coriander 
• 1 tsp cumin seeds 
• 6 black pepper 
• 1/2 tsp turmeric 
• 1 ginger 
• 6 cloves 
• 1/2 cup coconut 
• 1/4 cup vinegar 

Method:
For the prawn masala:

• Grind together all ingredients with vinegar. 

For the curry:

• Dust the prawns with turmeric and salt. Keep aside. 
• Then fry onions until light brown. 
• Add ground masala and fry. Add prawns and fry until pink. 
• Then add some coconut milk and bring to a boil. 
• Simmer for 5 minutes and garnish with green chillies. 

Chicken kasha

Ingredients:

• 1 Kg dressed chicken, cut into medium sized pieces
• 250 gm chopped onion
• 50 gm ginger paste
• 50 gm garlic paste
• 4 bay leaves
• 2 green chili
• 4 tea spoonful red chili powder
• 4 tea spoonful turmeric powder
• 1 medium sized tomato (chopped)
• 1 lime
• 250 gm mustard oil
• a spoonful garam masala
• Salt as per test

Preparation:

• Marinate the chicken pieces in a spoonful of turmeric, salt, lime juice and a little amount of mustard oil for half an hour.
• Heat the oil in a pan and add green chilies, bay leaves and the chopped onion to it and fry the them in low flame.
• When the onions become soft and light golden in color add ginger garlic paste to it with a pinch of salt.
• Prepare a paste beforehand mixing the whole amount of turmeric and red chili powder with water and add it just after adding ginger garlic pastes otherwise the ginger will be overcooked and become bitter.
• Cook the mixture for 5 min in low flame.
• Add the chicken and salt (according to taste) cook it in low flame until the chicken become soft.
• Add the chopped tomato and a spoonful garam masala and cook it in high flame
• When the mixture become dry add a cup of water to it with a pinch of salt
• Cook it for 5 min in high flame (if you like you can add a pinch of sugar)
• Chicken Kassa is prepared now you can enjoy it with plain rice or roti or paratha.
• It is advisable to take raita with it because chicken kassa is a spicy dish and raita will sooth your palate help in digestion.

Vegetable Biryani Recipe

Prep Time : 16-20 minutes
Cook time : 26-30 minutes

INGREDIENTS

• Basmati rice soaked 1 1/2 
• cups
• Onions diced 2 medium
• Carrots 1/2 inch pieces 2 medium
• French beans 1/2 inch pieces 15 
• Cauliflower 10-12 florets
• Green peas shelled 1 cup
• Salt to taste
• Green cardamons 8 
• Black cardamom 1 
• Cloves 15 
• Cinnamon 1/2 inch stick
• Bay leaf 1 
• Caraway seeds (shahi jeera) 1/2 teaspoon
• Ginger-garlic paste 1 1/2 tablespoons
• Turmeric powder 1 teaspoon
• Red chilli powder 1 tablespoon
• Coriander powder 1 tablespoon
• Yogurt 1/2 cup
• Rose water 1/2 teaspoon
• Saffron (kesar) a few strands
• Fresh tomato puree 1 cup
• Garam masala powder 1 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Fresh mint leaves chopped 2 tablespoons

METHOD

Step 1
Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a Wonderchef Granite Wokm with Lid. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.

Step 2
Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl. 

Step 3

Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.

• 
  

Fish Curry

Ingredients

• Fish (I used Vanjaram/King fish) – 1 kg
• Onions – 3 finely chopped
• Green chilis – 3 slit
• Ginger-garlic paste – 2 tbsp
• Curry leaves – few
• Oil – 4 tbsp
• Salt – as per taste
• Turmeric powder – 1/2 tsp
• Red chili powder – 2 tsps
• Coriander powder – 1 tsp
• Tamarind pulp – 1 cup
• Roasted methi powder – 1/2 tsp

Method

1.Clean and wash fish pieces and transfer into a mixing bowl.And add salt,red chili powder,coriander powder,Turmeric and half of the finely chopped onions and 1 tsp of oil and mix well and keep.
2.Heat a shallow pan add oil and fry remaining onions,green chilis,curry leaves for 2-3 mins then add ginger-garlic paste fry 4-5 mins and lower heat and add tamarind pulp and fish pices and 2-3 cups of water mix well and bring to boil.
3.Just shake the vessel to combine well this is a technic do not use spatula.Cook for 8 mins on med heat and add methi powder and fresh coriander chopped and cover and turn of heat.
4.Let cool and serve with white rice.

Lauki Halwa for Navratri fasting.

Lauki halwa is an Indian sweet dessert made from bottle gourd.

Ingredients:
- 3 cups grated lauki
- 500ml milk boiled
- 8tbs sugar 
- 3tbs ghee
- 5 cardamoms crushed
- 1/2 cup cashews

Preparation:
- In a deep pan mix the grated lauki and milk to boil together with a low flame.
- Keep on stirring
- Lauki will complete tempered and the milk will be reduced and evaporate.
- When the milk will reduce mix the crushed cardamoms and cashews nuts to the mixture.
- Add the ghee when all milks reduced from the mixture.
- Lastly add sugar and mix it with the halwa.
- Boil the halwa for few minutes, keep stiring the halwa.
- When the halwa become thicker switch off the flame.
- Serve the lauki halwa
- Serve it with hot or cold.
Perfect to eat in Navratri fasting.

Delicious Potol curry(Pointed Gourd)

Ingredients:

• 200 gms parwal
• 2 potatoes
• Onion 1 chopped
• Ginger garlic paste- 1-2 tsp
• 1 tomato chopped
• coconut milk of 1 cup
• 1 tsp coriander / cumin powder each
• 1 tsp garam masala powder
• 1 whole illaichi
• bay leaves-2
• chopped coriander leaves
• 3-4 tsp oil
• salt

Method:

• Peel the skin of parwal & cut into there circular pieces.
• Cut  potatos into almost 8 pieces. Take a kadai. Add 2-3 tsp oil. Fry the parwal and potato with  till it becomes golden brown.Keep aside.
•  Heat kadai again and add 1-2 tsp oil.add sugar & when it turns to browny syrup, add bay leaves. add crushed illaichi powder in oil. Fry the onions. 
• When the onion turns golden brown in colour, add ginger garlic paste,turmeric powder ,cumin seeds / coriander powder, and salt; and saute well.
• After that add fried parwal and potato and saute for atleast 2-5 minutes.
• Then add coconut milk to it and boil the curry.
• After boiling, add garam masala powder & chopped coriander leaves and stir well.

Kadai Mushroom Recipe

Ingredients:

• 200 gm mushroom
• 1 capsicum (shimla mirch) 
• 2 onion (pyaj) 
• 4 tomato (tamatar) 
• 1 piece ginger (adrak) 
• 5-6 garlic (lahsun) buds
• 2 green chilly (hari mirch) 
• 1 tsp salt
• 1/2 tsp red chilly powder (lal mirch) 
• 1 tsp coriander powder (dhania) 
• 1/4 tsp turmeric powder (haldi) 
• 1/2 tsp spice blend (garam masala) 
• 4 tbsp clarified butter (ghee) 

How to make karahi mushroom:

• Cut mushrooms into slices.
• Cut capsicum into cubes.
• Finely chop onions and tomatoes.
• Grind ginger, garlic and green chilies.
• Heat ghee in a pan and fry onions in it until it turns pink.
• Then fry ginger paste for a minute.
• Now put tomatoes and fry until ghee separates.
• Put salt, red chilly powder, coriander and turmeric powder.
• Now add mushrooms and simmer after adding 1/4 cup water.
• Cook until mushrooms softens.
• Then cook capsicum in it for 2-3 minutes and remove it from the flame.
• Now sprinkle some spice blend.
• Serve hot.

Pani Puri Recipe, How to make Pani Puri!!!!!

INGREDIENTS:
(measuring cup used, 1 cup = 250 ml)

• 24-30 puris ( you could buy these puris readymade or make them at home)
• 1 small bowl of tamarind chutney or tamarind dates chutney
• 2 to 3 medium potatoes
• 1 small to medium onion
• 1 to 1.5 tbsp chopped coriander leaves
• 1 tsp roasted cumin powder
• 1 tsp chaat masala powder
• ¼ tsp red chili powder (optional)
• black salt as required

For the Pani Recipe:

• ½ cup chopped mint leaves
• ¾ cup chopped coriander leaves
• 1 inch ginger, chopped
• 1 green chili, chopped (for a spicy pani, add about 2 to 3 green chilies)
• 1 tbsp seedless tamarind, tightly packed
• 3 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required OR 1.5 tbsp chopped seedless dates & 1.5 tbsp powdered jaggery (the sweetness can be adjusted as per your taste)
• 1 tsp roasted cumin powder (bhuna jeera powder)
• 1 tsp chaat masala powder
• 2 to 3 cups of water (add water as per the consistency you want)
• 1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)
• black salt as required

INSTRUCTIONS
Preparing the Stuffing:

• Boil the potatoes till they are cooked completely.
• Peel them and then chop them.
• Finely chop the onion.
• In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.

Method to make the Pani:

• In a blender add all the ingredients mentioned above for the pani.
• Add little water and grind to a fine chutney.
• Remove the green chutney in a large bowl. Add 2 to 3 cups water. 
• Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
• Add the boondi to the pani.
• You can chill the pani in the fridge or add some ice cubes to it..

Assembling Pani Puri:
Crack the top of the puri with a spoon.

• Add 2 to 3 tsp of the boiled potato-onion filling in the poori.
• Stir the green pani first and then it and the sweet chutney as per your taste.
• Serve the pani puri immediately.
• You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

   Image Credit: indiankhanamadeeasy

        

Indian Cabbage Kofta Curry Recipe

Ingredients:

• Bandha Kobi – (Slice Cabbage) – 3 cups
• Besan – (Gram Flour) – 1 cup
• Bilati – (Tomato ) – 2 No
• Lanka Gunda – (Chili Powder) – 2 tsp
• Haladi Gunda – (Turmeric Powder) – 1 tsp
• Rasuna – (Crushed Ginger) – 5,6 cloves
• Ada – (Ginger) – 1 inch
• Dhaniya Gunda – (Coriander Powder) – ¼ tsp
• Jera – (Cumin) – 1 tsp
• Jeera Gunda – (Cumin Powder) – 2 tsp
• Cocking Oil – 4 tsp
• Luna – (Salt) – as per test
• Piaja – (Slice Onion) - 2 No
• Garam Masala-1 tsp
• Chini – (Sugar) -1 tsp

Preparation:

• Cut then boil the cabbage until smooth after boiling drain the water and keep aside.
• Peal and crush 3,4 no. of  garlic properly.
• Then put the boiled cabbage in a bowl and add ½ tsp chili powder, ½ tsp turmeric powder, Crushed Ginger, Coriander powder, Cumin seeds and salt as per test.
• Then add gram flour with little water with it.
• Then make those small round shaped balls (koftas).
• Then heat 2 tsp of oil and fry the koftas properly.
• Heat 2 tsp of oil in a pan and add slice onion and fry until the onion becomes brown in color.
• Take rest garlic and ginger and make a ginger garlic pest.
• Wash and cut the tomatoes into small pieces.
• Then add the ginger garlic paste and slice tomatoes and fry it well.
• Add coriander powder, cumin powder, and turmeric powder, sugar ,chili powder and garam masala with it.
• Then add some water and fry it properly up to 10,15 minutes.
• Finally add the koftas and cook for 3,4 minutes .
• Remove and garnishing with coriander leaves.
• Serve it hot with roti, paratha and plane rice.