Spinach Curd Daal

Palang Daal/Spinach Curd Daal

Ingredients:

1. Spinach

2. Curd

3. Daal (Moong/Yellow)

4. Whole Garam Masala, bay leaf

5. Ginger and garlic paste and onion chopped (onion is optional), tomatoe chopped

Process:

1. Heat Oil and add bay leaf and add whole garam masala and fry till it gives a aroma.

2. Add onion chopped and ginger garlic paste and saute and then add tomatoes and mix well to a smooth paste.

3. Add mashed spinach and saute for sometime and then add curd and mix well.

4. Add the moong dal boiled and add salt and simmer for some mins till the mixture thickens.

5. Garnish with fresh green chillies and serve hot with hot paratha or plain rice!

Tips:

Adding curd to the spinach enables to remove the spinach's smell

Begun Rui Machher Jhol! /Rohu fish with brinjal!

Fish curry with Brinjal:

Ingredients:

1. Rohu Fish

2. Brinjal

3. Ginger and garlic paste

4. Onion chopped

5. Tomato

6. Cumin seeds and powder/paste, turmeric and chilli powder

7. Spring onion.

Process:

1. Smear the brinjals and fish with turmeric powder, salt and chilli powder.

2. Deep fry the fish and brinjal and keep aside.

3. Heat oil and add cumin seeds, add onion and fry for a while.

4. Add ginger and garlic paste and saute.

5. Add tomatoes and add little turmeric, chilli and jeera /cumin powder and salt and mix well.

6. Add water and put the fried fish and brinjal and simmer for 5/6mins

6. Garnish with spring onion and serve hot with plain rice.

Besan Laddo

Besan Laddo

Ingredients:

1. Besan or chick pea flour

2. Butter or ghee

3. Cardamom powder

4. Raisins

Process:

1. Mix besan and 5/6 tbsp of ghee or butter and mix well into a dry powder.

2. Put into a micro oven and keep for 5 mins but stir with spoon after every 1min so check the color of the besan.

3. Once golden take it out from the over after 5mins and cool it for 10 mins and add sugar according to taste and mix cardamom powder and raisins.

4. Once the mixture is ready make small balls and serve !

Tips:

Garnish with sugar by smearing it and topping it with raisins!

Pav Bhaji/ Bread with vegetables

Pav Bhaji/ Bread with Vegetables:

Ingredients:

1. Onion, Garlic, Ginger, Tomatoe, Green chillies

2. Butter and oil, Pav bhaji masala, Red chilli powder, Salt, Sugar

3. All types of vegetables.

Process:

1. Heat oil and butter and add finely chopped onion and ginger garlic paste and saute for some min.

2. Add chopped green chillies, add turmeric powder, tomatoe puree or tomatoe sliced, red chilli powder and mix well.

3. Add mashed potatoes, carrots mashed, cabbage, cauliflower and mash well and add 1 tbsp of butter and pav bhaji masala and mix well.

4. Add some more tomatoe puree and add little water and mix well.

5. Add chopped coriander, lemon juice and salt and mix well into a soft consistency.

6. Serve it with butter roasted pav or bread and garnish the bhaji with green chillies, coriander and onion.

Kheer or Sweet Vermicelli

Kheer or Sweet Vermicelli:

Ingredients:

1. Vermicelli

2. Milk

3. Butter/Ghee

4. Raisins

5. Kaju or cashew

Process:

1. Heat the ghee or butter and roast the vermicelli.

2. Add the cashew and raisins too and lightly roast it.

3. Boil the milk on other hand.

4. Pour the roasted vermicelli, raisins, cashew into the coiling milk and stir constantly for 2/3mins.

5. Cool it and serve.

Naru or Sweet Coconut Balls

Naru/Sweet Coconut Balls

Ingredients:

1. Shredded coconut

2. Jaggery/ gur

3. Cardamom powder

4. Milk

Process:

1. Melt the jaggery in the skillet.

2. Add shredded coconut.

3. Add 4 tablespoon milk and then constantly stir it till it thickens.

4. Add pinch of cardamom powder and cool it.

5. Once the mixture is cold make small balls and serve.

Tips:

Adding milk is optional.

Rajma Curry with Mint Leaves

Rajma Curry with Mint/Pudina Leaves:

Ingradients:

1. Rajma or Kidney beans.

2. Whole Garam Masala (Cinnomon sticks, Jeera, Black Pepper, Elaichi or Cardamom, Dhaniya, Ginger, garlic paste and onion chopped.

3. Powdered Garam Masala

4. Turmeric, Chilli, Bay leaves,Jeera powder.

5. Tomatoes or tomatoe puree.

6. Pudina or mint leaves and coriander leaves.

7. Rajma Masala (Everest or MDH).

8. Salt, sugar and oil.

Process:

1. Soak the rajma before night and boil it in pressure and release after 3/4 hissing sound.

2.Heat oil in a skillet and add whole garam masalas and bay leaves and keep it for sometime till it gives away a good aroma.

3.Add a pinch or half a teaspoon of powdered garam masala and then add ginger paste, onion paste and garlic finely chopped and saute for sometime till it becomes mushy.

4. Add tomatoes or tomatoe puree and fry it to a smooth paste and then add turmeric and red chilli powder and jeera n dhaniya powder and add salt and sugar.

5. Add the boiled rajma into the masala. (don't drain the water which is used for boiling the rajma).

6. Stir for sometime and add 1 tablespoon of rajma powder and mix it well on medium flame.

7. Add some chopped mint leaves and mix it well till the soup consistency thickens.

8. Add salt and sugar taste wise. (sugar is optional)

9. When the rajma is tender and the curry is thick pour into a bowl and sprinkle some mint and coriander leaves on top and serve hot with plain rice or jeera rice or hot parathas.

Tips:

Boil the rajma in drinking water as it would be used for the curry.

Boil the rajma depending upon the softeness soaked before night.