ROSOGOLLA

Ingredients:

1. Milk- 4 cups


2. lemon juice-2 tbsp
   


3. cheese cloth


4. green cardamon- 2
   


5. sugar- 1 & 1/2 cup


6. water- 4 & 1/2 cup
   


7. rose water.
   

Method:

1. Take milk in heavy bottom pan and put on stove , bring it boil.


2. when the milk start to boil add lemon juice, reduce heat to low.


3. let all the milk to covert into cheese, turn off gas.


4. pour all cheese into cheese cloth, squeezed all water from the cheese, make sure the cheese is dehydrated properly.


5. now on a flat plate mix the cheese smoothly like a dough of flour, make sure it is really soft and mixed well in the dough. Knead the dough evenly until and unless your palms become oily.


6. make 10 small ball from the cheese, make it round by both of your hand.


7. Now it is time to make the syrup. in a pressure cooker take 4 & 1/2 cups of water add 1 7 1/2 cup of sugar and put it on low flame ans stir to dissolve the sugar, let it start to boil.


8. now add the cheese ball and put the lead on. increase the heat.
   


9. when the steam start come out, make the heat to medium low, and let it done for another 7 minutes.


10. turn off the gas.


11. wait 1 minute then hold the pressure cooker under cold running water.


12. open the lead and take out rosogollas with a ladle with plenty of syrup.


13. let it cool down, add 2 drops of rose water, ready to serve.
    

bandhakopir kopta/ cabbage kopta

Ingredients:

1. cabbage-1/2 small


2. cornflour- 6 tbsp


3. egg 2


4. potato 1


5. salt to taste


6. sugar-1/2 tbsp


7. chili powder- 1tbsp


8. green chiliz- 2 no


9. oil- 1/2 cup


10. Ginger-garlic paste-1 1/2 tbsp


11. coriander powder 1tbsp


12. garam masala 1/2 tbsp


13. kashmiri lal mirch 1 tbsp


14. turmeric


15. onion 1 big cuted into small pieces


16. tomato 1/2


17. bay leaves.

Method

1. cut cabbage into small pieces, peel the potato & cut into 4.


2. boil both the potato & cabbage in pressure cooker (2 whittles)


3. rinse out all water form cabbage


4. mix cabbage, potato , cuted green chili,chili powder, salt together.


5. in a pan hot 2 tbsp oil and fry the cabbage potato mix.


6. stir continuously, so that the bottom don't stick.


7. now in a separate bowl mix cornflour, eggs, salt chili powder, make a smooth mix.


8. mix small balls with the cabbage dough.


9. put the ball into egg mix and deep fry it until golden brown.


10. this fried balls are koptas.


11. for Gravy in the remaining oil put bay leaves, fry onions, when become transparent put tomatoes cut into small pieces.


12. when fried and mix well put rest spices and fry for few more minutes.


13. when the oil come out add water.


14. bring it to boil.


15. when start boiling put koptas, let it boil for few more minute up to a thick gravy.


16. just before removing from the oven put 1/2 tbsp ghee, with garam masala.


17. sprinkle shreded coriander leaves.
    

Green Chicken

Soooo Yumm Couldn't Resist to get the recipe from sampurna.. (Sweet friend of mine)
Ingredient:-

1. Coriander Leaves- Bunch



2. Green Chilies 2-3 in number



3. Ginger paste 1 tbsp



4. garlic 1 1/2 tbsp.



5. turmeric-1/2 tbsp



6. salt according to taste



7. oil 4 tbsp.



8. Chicken- 500 gms



9. Tomato



10. Sugar 1/2 tbsp



11. Onion big 1, cuted into small pieces
    

Method:-

1. Cut chicken into pieces, marinate it with salt & turmeric.



2. Make a paste of coriander leaves & green chilies.



3. Heat oil in a pan, fry onion until brown.



4. Add garlic ginger paste, fry for another few nminutes, add Chicken & Tomato.
   



5. cover the pan on a low flame.



6. when the meat is tender and oil coming out of the masala add the green paste.



7. keep on the flame another 5-7 minutes.



8. Sprinkle the sugar(optional), mix it.
   



9. turn off the flame, garnish the chicken with fresh coriander leaf .
   

Tandoori Chicken

It is very popular and yummy Indian starter.
*Ingredients*

• 1 (800 gms) of chicken (Drumsticks)

• 1 tspn of kashmiri red chili powder

• 1 tablespoon of lemon juice

• Salt to taste

For Marination

• 200 gms of yogurt

• 1 tspn of kashmiri red chili powder

• Salt to taste

• 2 tablespoons of ginger paste

• 2 tablespoons of garlic paste

• 2 tablespoons of lemon juice

• ½ tspn of garam masala powder

• 2 tablespoons of mustard oil

For basting of butter

• ½ tspn of chaat masala (optional)

For garnishing

• Onion rings and lemon wedges

*Recipe*

1. Skin, wash and clean the chicken. Make incisions with a sharp knife on leg pieces.
   


2. Apply a mixture of kashmiri red chili powder, lemon juice and salt to the chicken and keep it aside for half an hour.


3. Mix Kashmiri red chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.


4. Apply this marinade onto the chicken pieces and refrigerate for three to four hours.


5. Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes. Sprinkle chaat masala powder and serve with four onion rings and lemon wedges
   


6. You can use microwave oven for 8 minute on high heat each side, but for better taste use oven/ grill.
   

Prawn/Chicken Katsu

A nice starter & my son's very favorite dish.....It is a japanese dish, generally served with rice & salad

INGREDIENTS :-

• 4 skinless, boneless chicken breast/thigh fillet/ Medium Size Tiger Prawns(500 gm)
  


• 2 tbsp. Soy Sauce
  


• salt and pepper to taste


• 15 g all-purpose flour(maida)


• 1 egg, beaten


• 100 g panko bread crumbs


• 235 ml oil for frying, or as needed.(1 cup)

DIRECTIONS

1. Cut The Chicken Breast in long, thin strips./ Clean the prawn, remove the vein, Shells & Legs, keeping the tail as it is for a nice shape.
   


2. Season the chicken/ prawn on both sides with salt and pepper & Soy Sauce.
   


3. Place the flour, egg and panko crumbs into separate shallow dishes.
   


4. Dish-1 Coat the chicken/ Prawn in flour, shaking off any excess.


5. Dish-2 Dip them into the egg.


6. Dish-3 then press into the panko (Bread in Japanese)crumbs until well coated on both sides.(If Bread crumb Is not available can use corn flex.)
   


7. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken/Prawn in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Egg with Poppy Seed/ Dim posto

It is purely a Bengali dish, nice & easy, serve 3, takes 20 minutes.
Ingredient:

1. Egg 3 boiled


2. Capsicum 1
   


3. Poppy seed 2 tbsp.


4. Mustard seed 1 1/2tbsp


5. Onion 1 small, shredded finely


6. Tomato 1, 1/2 cuted into small pieces & 1/2 as long strips


7. Coriander leaf


8. Salt


9. Turmeric powder


10. Chili powder


11. Whole red/green chili


12. Oil 2 tbsp


13. 1/2 tbsp mustard oil
    

Method:

1. Soak 1 tbsp mustard seed & Poppy seed together for 1/2 h, paste them with 2 green chili.


2. Heat oil in a container


3. Cut Eggs In halves, rub some salt & turmeric on it & fry upside down up to light red, turn to fry other side.


4. Now Take egg out of the heat and in same oil put some whole mustard seed, when crackles add onion
   


5. When onion start to change color put small pieces of tomato and fry until they mix well


6. put capsicum fry for 2 min when a nice smell comes out add poppy seed & Mustard paste along with chili powder, turmeric powder & salt.


7. Bring it to biol.


8. Add egg very care fully
   


9. Cover and put in medium heat for 3-4 min more.


10. Put 1/2 tbsp mustard oil on the top.
    


11. Turn off the heat and on a flat dish take each half of egg & arrange them one by one as circle
    


12. Pour the sauce on the top of the Eggs


13. Decorate with tomato strips & coriander leaves.

serve with roti or rice...

Mango Lassi

This is very easy & good Yogurt drink. Takes about 10 minutes....
Ingredient:

• Ingredients
  
  1. 3 cup plain yogurt 1 cup milk
  2. 1 cup water
  3. 1 cup mango pulp
  4. 1/2 cup sugar
  5. 1 oz Mixed Dry Fruits (Coconut, Cause, Pista, Dates, Almond) Crashed
  6. Rose Water
     

• Method:
  

1. In the biggest container of mixer take yogurt, milk, & water turn on the mixer for 1 minute.
2. Now mix mango pulp & sugar with the yogurt mix and turn on mixer for 2 minute.
3. Put 6-7 drops of rose water, and turn on the mixer for another 1-2 minute.
4. Pour into glasses, put some crushed ice, and 2 tbsp of dry fruits on the top.

serve about 4

Patoler Misti (sc. Name: Tricosanthes dioica) /small guard

It's a dessert, not so sweet but yummm........
Ingredient:

• 500 gms. Whole patol.
• 250 gms. Castar sugar
• 450 gms. khoya/ kheer
  
• 50 gms whole milk powder
• 10 almonds
• 10 green pistachios
• 10 Casue nut
  
• 1/4 tsp. cardamom powder
• A pinch saffron strands

Method:

• Crush together almonds, pistas, in mixer.
  
• Peel patol carefully, just take out the upper skin by rubbing it with a knife
  Make lengthwise slit from top to bottom. Take All seed out.
  
• Put in boiling water, and simmer for 2-3 minutes.
  
• Drain, remove, carefully squeeze out all water. Keep aside.
  
• Roast khoya stirring continuously, till light pink and crumbly.
  
• Take off fire, cool a little, add milk powder, crushed nuts,cardamom, saffron.
  
• Stuff into each patol. Tie each with some clean thread, if required.
  
• Make sugar syrup with 1 cup water. When syrup is just 1 thread consistency, (check in between to finger) drop in patol,Simmer for 2 minutes.
• Remove carefully,and place on a mesh.
  
• Cool, remove strings, cover with silver foil if desired. Sprinkle few Saffron Strands. Serve chilled.

Chicken Tariyaki

very easy Japanese dish, takes only about 20 minutes.
Ingredient:

1. Chicken Thigh fillet/ breast fillets 500 gm


2. Japanese soy Sauce - 1/4 cup


3. Cooking Wine- 2 tbsp (Mirin).


4. Wine (Sake)- 2 tbsp


5. Sugar- 2 tbsp

Method:

1. Cut chicken Pieces into 1cm wide Strips.


2. Mix soy sauce, sugar ,wine in a bowl, stir it until sugar dissolve.


3. Heat the oil in a pan, put the chicken outer side down, fry it up to golden and turn to other side fry it for 3-4 minute in medium heat.
   


4. Now Drain the excess oil form the pan.


5. Add sauce to it and increase heat to high and bring it to boil.


6. cook until sauce is reduced and glossy.


7. Turn the fillets other side to coat well.


8. Remove the fillets from the pan to a plate. pour over the sauce and serve hot.

serve with rice.

Egg Chicken Masala

this is a very tasty dish for main course. takes about 1/2 hour to cook.
Ingredient:

1. Boneless chicken- 1/2 kg
2. Egg 3
3. Corn flour-2 tbsp
4. salt
   
5. chili powder
6. onion-2 big size, cuted into Small cubes & separated each petal
   
7. ginger-garlic paste-2 tbsp
8. cumin powder 1 tbsp
9. capsicum, green- one, cuted into small strips
   
10. green chill -3-4
11. oil- 1/2 cup
12. Lemon Juice- 2tbsp
13. Turmeric
14. Tomato
    

Method:

1. Cut chicken into small curry pieces, marinate with lemon juice& salt for 1/2 hour
2. Mix 3 eggs, cornflour, chili powder, salt in a bowl, stir until cornflour mix well.
3. Heat the pan and put all oil into it .
4. when the oil is hot put marinated chicken to egg mix and coat it well and put into the hot oil.
5. Fry both side until golden brown.
6. keep fried chicken pieces in a plate, now add onion, fry for 2 minutes.
7. Add capsicum, fry for another 5 minuter in medium heat.
8. Make a paste of ginger -garlic, red chili, turmeric, salt , tomato and cumin,Add the paste & fry until oil come out of it and leave a nice smell.
9. Put 1/2 cup water, bring it to boil.
10. Add chicken Pieces.
11. Add Slited Green Chills.
12. Cover in low heat for 15 minute.
13. When The meat is done add rest egg mix on the top and stir well.
14. sprinkle shredded coriander leaves.

serve with rice,naans or roti