ALOO CAPSICUM

INGREDIENTS:
2 boiled Potatoes (Aloo)
2 Capsicums
1 medium sized Onion
1 Tomato
2 tbsp roasted peanuts
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
2 tbsp oil
1 tsp butter
1 tbsp chopped coriander leaves
Salt to taste


METHOD:

Cut capsicums, onions, potatoes and tomatoes into dices.

Crush roasted peanuts roughly.

Heat oil in a pan. Fry diced onion till it becomes translucent. Add Capsicum and potatoes in it. Saute for few minutes.

Now add tomatoes, turmeric powder, red chilli powder, coriander powder and salt. Stir another 2-3 minutes. Add crushed peanuts, butter and mix well. Fry till it turns tender.

Remove from heat and garnish with finely chopped coriander leaves.

Serve hot with rotis or parathas.

EGG KABABS

INGREDIENTS:
4 hard boiled Eggs
1 tbsp finely chopped Onions
1 tsp chopped Mint leaves
1 tbsp chopped Coriander leaves
2 tbsp Bengal gram flour
2 Green chillies chopped
1/2 tsp black pepper (crushed)
1/2 tsp chat masala
1/2 tsp salt
Oil for deep frying.


METHOD:
Grate the eggs.

Except oil, mix all other ingredients and knead into smooth dough.

From this mixture, make round shapped 8 balls.

Heat oil in a wok, deep fry 4 kababs at a time till crispy and golden brown.

Drain on a paper towel, sprinkle with chat masala on the top of the kababs.

Serve hot with mint chutney.

SCRUMPTIOUS ASPARAGUS

INGREDIENTS:
1 Bunch of Asparagus (shatwar)
1/2 tsp Nigella seeds (Kalonji)
A pinch of Turmeric powder
2 green chillies
3 flakes of garlic
1/2 tsp red chilli powder
2 tbsp mustard oil (or you may use white oil)
1/2 tsp sugar
Salt to taste

METHOD:
Take 1 cup of water in a pan. Put the pan on medium heat and boil asparagus in it for 10 minutes.

Drain the water, Blend asparagus, flakes of garlic and green chillies. Make a smooth paste.

Heat musturd oil in a pan, Add nigella seeds in it. Stir for 1/2 minute. Now add asparagus paste in it.

Stir occassionally for 2 minutes, now add turmeric powder and red chilli powder in it. Mix it well.

Keep stirring, let water evaporates fully. When water evaporates, add salt and sugar. Stir for another 2 minutes.

Serve hot with steamed rice. 

FISH KABABS ( MACHER CHOP)

INGREDIENTS:

2 Cans of Tuna Fish / 300 gm Bhetki or Telapia fillet (cooked)
3 large potatos (fully boiled and mashed)
4 Bread slices
3 tbsp finely chopped onion
2 tsp garlic paste
1 tbsp ginger paste
2 green chillies (finely chopped)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 1/2 roasted cumin seeds (grinded)
1/2 tsp garam masala powder
1/2 tsp black pepper powder
2 tbsp coriander leaves (finely chopped)
1 Tomato (chopped)
1/2 tsp chaat masala
2 tbsp bengal gram flour (besan)
3/4 th cup bread crumb
1 tsp butter
1 tsp salt
Oil


METHOD:
Heat 3 tbsp oil in a pan. Add chopped onions in it. When onion becomes traslucent, add garlic and ginger paste in it. Fry for 2 minutes.

Now add tomato, green chilli fry for 2 minutes. Again add fish, turmeric powder and chilli powder. Stir for another 3-4 minutes. Excess water from the boiled fish maximum evaporates at this stage.

Add 1/2 tsp salt, coriander leaves, butter and garam masala. Stir for another 1 minute. Switch off the heat, fish filling is ready now. Fish filling texture is shown below:

Cut the hard ends from the bread slices. Put mashed potatos and bread slices in a large bowl. Add the remaining salt, black pepper powder and roasted cumin powder in it. Mash well and mix thoroughly.

Take gram flour and put 1/2 cup water and blend it. Now pour it in a bowl.

Take one ball from potato-bread slice mixture, flat in on palm, put 1 tbsp fish filling in it. Roll the potato-bread slice mixture, so that it covers the fish filling from each side very well. Give a cyllindrical shape to each kabab by pressing with palms lightly. Dip each kabab in gram flour mixture and coat with bread crumb thoroughly.

Follow the same process, while making all the kababs.

Heat oil in a wok. At a time, put 4-6 kababs. Deep fry each side till light brown and crispy.

Drain on paper towel, so that excess oil absorbs.

Garnish with onion rings and sprinkle chaat masala on the top of the kababs.

Serve hot with sweet and sour tomato sauce.

ALOO POSTO

INGREDIENTS:
5-6 Medium sized Potatoes
4 green chillies
1/2 tsp Nigella seeds (Kalonji)
6 tbsps Poppy seeds (posto dana)
3 tbsps mustard oil
1 tsp ghee
1/2 tsp sugar
salt to taste


METHOD:
Grind poppy seeds and green chillies with little water. Make a smooth paste.

Cut the potatos into small dices. Wash thoroughly.

Heat 3 tbsp mustard oil in a wok. Add nigella seeds in it, stir for 1/2 minute.

Now add diced potatos and fry till light brown. Add sugar and salt in it. Now add poppy seeds paste and stir continuously.

If required add 1/2 cup of water. cover the lid and stir occationally till the potatos fully cooked.

When poppy seeds paste is closely mixed with the potato cubes, switch off the oven. Keep in mind, it is a dry preparation, so if excess water is there, evaporates the water by heating high.

Now Add ghee and mix well.

This is a preparation you can serve with steamed rice only.

CREAMY FENUGREEK CHICKEN

INGREDIENTS:

1 lb / 500 gm Boneless Chicken
2 tsp Dry Fenugreek leaves (kasoori methi)
2 tsp green chilli paste
1 tsp red chilli powder
1 cup of yoghurt
1 tsp crushed garam masala (cinamon, cardamom & clove mixture)
2 tbsp sour cream
2 tbsp garlic paste
1 tsp fenugreek seeds
1 tsp salt
1/2 tsp sugar
3 tbsp oil


METHOD:
Cut the chicken into cubes.

Marinate the chicken with garlic paste, green chilli paste, dry fenugreek leaves and yoghurt for 4 hours.

Now heat oil in a pan. Add fenugreek seeds in it, stir for 20-30 seconds.

Now add marinated chicken in it. Cover the lid and cook for 10-12 minutes on medium heat, stir occassionally.

Lower down the heat, add red chilli powder, salt, sugar and cook for another 5 minutes.

Now add crushed garam masala and sour cream in it. Stir well.

    

After 2 minutes, remove the pan from heat and serve hot with Chapati, Paratha or Pulao.

SHAHI COCOA TUKRA

INGREDIENTS:

12 Bread Slices
1/2 Cup water
1 Cup sugar
3-4 Cardamom (crushed)
1/2 Cup Drinking chocolate Powder
3 tbsp Clarified butter (ghee)
4-5 tbsp Oil

METHOD:
Cut all four hard sides of the bread slices. Now cut each square piece diagonally.

 In a saucepan, put water, sugar and cardamom. Bring it to boil for 15 minutes in a medium heat.

Heat oil and clarified butter in a pan. Fry all pieces of bread till light brown. Just dip each fried piece of bread in the syrup and rolls it on the chocolate powder. So that chocolate coats each bread slice eventually.

Now arrange all pieces in a tray one by one and serve as a dessert item.