Wednesday, 5 August 2015

Mutton Délicieux


>Mutton- 1kg
>Potato- 1/2Kg
>Chopped onion- 1 pc
>Onion paste - 400g
>Chili,Ginger & Garlic paste- 10tsp
>Curd- 150g
>Cumin powder- 2tsp
>Coriander powder- 2tsp
>Garam Masalla- 2tsp
>Vinegar- 5tsp
>Ghee- 4tsp
>Bay leaf- 2nos
>Garam Masalla(Whole)- 1tsp
>Rose water/ Keora Water- 2tsp
>Tomato- 4big
>Turmeric powder- 3tsp
>Red chilli powder- 5tsp
>Salt& Sugar- To taste
>Oil- 150ml


>Marinade the mutton with curd, onion paste, chilli-garlic-ginger paste, cumin-coriander-garam masalla powder, turmeric powder,red chiili powder & salt for 2-4 Hrs.
>Heat the oil in Pressure cooker and add whole garam masalla, bay leaf and chopped onion and fry till golden brown.
>Then, add the marinaded mutton to it and cook well.
>Now in a separate pan fry the potatoes cut in halves till it turns brown.
>Then add the fried potatoes to the mutton and cook till the oil comes by the side.
>Now add little salt, sugar, vinegar and chopped tomato and cook for sometime.
.>When all the things tenders, add 5 cup of water and garam masalla powder & ghee and close the lid.
>Cook till 12 whitles and when the steam is over, open it and add Keora water and serve hot with plain rice.
>Cooking time should not be less than 45 minutes.

Saturday, 2 May 2015



Chicken- 500g
Curd- 100g
Onion chopped- 2big
Ginger+garlic paste- 4tsp
Jaefal & Jaitri powder- 1/2tsp
Garam Masala- 1tsp
Small Cardamom powder- 1/2tsp
Cashew paste- 2tsp
White sesame paste- 2tsp
Oil- 50ml
Salt & Sugar- To taste
Turmeric powder- 1/2tsp
Red Chili powder- 2tsp


First marinade the chicken with cashew paste, sesame paste, curd, turmeric, chili powder, jaefal-jaitri, ginger+garlic paste and cardamom powder for at-least 3 Hrs.
In a hot pan add oil and to it fry the chopped onion till it becomes crispy golden brown.
Now in the fried onion add the marinaded chicken and mix well.
When chicken tenders and oil starts coming by the sides, add salt, sugar and garam masala and mix well.
When all are well cooked, take it off the oven and serve hot with Lacchha Paratha.

Tuesday, 28 April 2015

Nawabi Firni


Govinda bhog Rice powdered- 1/2 cup
Sooji- 5tsp
Sugar- 100g
Keora water- 2tsp
Dry fruits
Milk- 500ml


Boil the milk till it condenses.
Then in a boil add rice powder, sooji and some milk to make a light paste.
Now, in off oven, add the paste to the milk slowly and stir continuously to avoid lump formation and also add sugar in off oven.
Now, switch on the the oven and stir vigorously, otherwise lumps will be formed.
When the mixture become thick, add dry fruits and take it off the oven.
Now add little keora water and cool it in refrigerator and serve cool.

Sunday, 26 April 2015

Paneer Tikka Masallam


Paneer- 250g
Boiled Potata- 1 big
Cumin Powder- 1tsp
Whole Garam masala- 1/2tsp
Bay leaf- 2nos
Salt & Sugar- To taste
Red Chili powder- 1tsp
Oil- 50ml
Onion paste- 2medium
Ginger paste- 1tsp
Tomato Purée- 4tsp
Curd- 2tsp
Kashmeri Mirch- 2tsp
Kasauri Methi- 1tsp
Maida- 12tsp
Whole red chili- 3nos
Garam Masala powder- 1tsp


Make panner at home and to it mix boiled potato, salt, sugar, cumin powder, turmeric powder and little maida and make a uniform dough.
From the dough, make small ball and fry it in deep oil and keep aside.
In the remaining oil, add whole garam masala, whole red chili, ginger paste and onion paste and cook well.
Then add salt, sugar, turmeric, kashmeri mirch, tomato Purée, and curd and mix well.
When the oil comes out by the side, add the paneer balls and if required add little water.
When all are tendered, add garam masala powder and ghee and serve hot.

Thursday, 23 April 2015

Rohu Fish Paturi( রুই মাছের পাতুরি )


Rohu Fish- 2 big pcs
Mustard paste- 2tablesp
Poppy Seed paste- 2tablesp
Coconut grated- 5tablespoon
Mustard oil- 50ml
Green chili- 3-4nos
Turmeric- 1/2tsp
Salt & Sugar- To taste
Pumpkin leaf- 3pcs
Lemon juice- 1tsp


Wash the fishes properly and then marinade with lemon juice, salt, and turmeric for 10 mins.
Then in a separate bowl add mustard paste, coconut grated, poppy paste, turmeric, salt, sugar, mustard oil and green chili and mix well.
Now spread the mixture over the fish and fold it with the pumpkin leaf. Perform the same for the other piece also.
Now wrap and close it using tooth pic so that the leaves does not open.
Now in pan, add mustard oil and put the wrapped fishes in low flame.
When one side becomes golden brown, turn it for the other side.
When both the sides are well fried, open the leaves, add some mustard oil and garnish with green chilies and serve hot with white rice.


The pumpkin leaf is used so that the leaf is not wasted.

Chingri Malai Curry


Prawn(medium)- 300g
Onion paste- 2 medium sized
Ginger+garlic paste- 2tsp
Coconut milk-1cup
Salt & sugar- to taste
Garam Masala- 1tsp
Turmeric- 1/2tsp
Red chili powder- 1tsp
Mustard oil- as required


Clean the prawns and marinade it with lemon juice, turmeric and salt for 10 mins.
Now after 10 mins drain out the water.
In a pan, add mustard oil and prawns and fry lightly and keep aside.
In the same oil, add whole garam masala, onion paste and fry till golden brown.
Now add the ginger+garlic paste, salt, sugar and chili and cook for some time.
When the oil starts leaving by the side, add coconut milk and again cook well.
Then add the fried prawns to it and mix well.
When all are well cooked, add garam masala and ghee and serve hot.