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Poromadrito Pabda Delicious Pabda Fish
5 pieces Fresh Pabda Fish
20 grams Freshly Ground Mustard
2-3 Green Chilli, pasted
1 teaspoonful Garlic paste
1 teaspoon ful Ginger paste
1/2 teaspoonful red Chilli powder , or to taste
1/2 teaspoonful Turmeric
1/2 teaspoonful black Cumin Seeds
100 gms. Mustard Oil
Salt - to taste
Wash and clean the and fry lightly in mustard oil.
Heat 1-2 tablespoon oil in a saucepan, and add black cumin seeds. After a few seconds add ginger paste.
Wait until ginger paste becomes reddish and add green chili paste, Red chili powder and turmeric.
Add water - stir lightly .
After a few seconds add fish (fried) and mustard paste to it.
Add salt to, and boil until the fish is saturated by the gravy suitably.
Garnish with capsicum,carrot and tomato slices. Serve hot with rice.
4 cups of Kajunuts
3 cups of sugar
1½ cups of water
½ stick butter
Small carton of whipping cream
Grind the kaju nuts to powder.
Add sugar to water and boil to make thick sugar syrup . A drop of syrup should be like a pearl.
Mix in kaju powder, butter, whipping cream and cardamom.
Stir real well to make a smooth mix.
Take a plate and coat it with butter by rubbing a butter stick on the plate.
Spread the mix on the plate and press it to make a uniform layer.
Cut the mix into desired size squares.
Daal with spinatch wonder
100 gms of Moong Dal
100 gms of Channa Dal
100 gms of Masur Dal
100 gms of Arhar Dal
100 gms of Biuli (Kalai) Dal
1 bunch of Spinach, washed and finely chopped
100gms Grated coconut
1 teaspoon ginger paste
1 teaspoon garlic paste
2 Tomatoes, diced 2 onions, finely chopped
1 teaspoon turmeric powder
1 teaspoon cumen powder,
1 teaspoon cardamom,
1/4 teaspoon cinnamon powder
1 or 2 bay leaves,
Green chillies to taste, sliced
2 tablespoons of cooking oil
2 tablespoons of ghee or butter
Salt to taste
Wash all kinds of dals and boil in pressure cooker with salt and turmeric powder for 5 minutesor until done.
Heat oil. Saute thinly chopped oniouns, until brown, Add ginger paste, tomatoes, garlic paste, green chileies, cumin powder and grated coconut. Saute well.
When everything is blended, add chopped spinach, turmeric powder and salt to it. Stir thoroughly. Cover and cook till the water evaporates.
Add dal mixture to it. Mix well . Add cardamom and cinnamon powder to it .When everything has blended well, and the mixture is of thich consistency, sprinkle corriander leaves and a few green chillies from top for decoration. Add two table spoonful of ghee or butter from top, and serve hot.
Shahi Paneer Cheese
250gms Paneer, Diced
100gms Plain Yoghurt
1 Capsicum (green or red pepper)
2 tablespoon of posto paste,
Green chillies, to taste
A few Fenugreek seeds
Salt to taste
A bunch of curry leaves, preferably fresh
Oil for cooking.
Beat yoghut and keep aside .
Add a few green chillies with the posto paste.
Heat two tablespoons of oil in a saucepan.
Saute paneer pieces and thinly cut capsium. Keep aside.
Sprinkle fenugreek seed to the oil. When it starts spluttering add posto paste. Stir well until the moisture evaporates.
Mix yoghurt, paneer and capsicum pieces. Stir, cover and cook in a low flame for 5 minintes. Add salt.
When the liquid is almost evaporated, remove from heat.
Add a few curry leaves and serve.
Prawn Balls With Spinach Curry
500 gms of Prawn (small size)
100 gms Gram flour (Besan)
250 gms Spinach, finely chopped
1 teaspoon Garlic paste
1 teaspoon Ginger paste
1 teaspoon cumin seed and 1teaspoon coriander seed, light brown fried and powdered together
1 teaspoon turmeric powder
1 cup yoghurt
Cardamom,Cinnamon, Clove powder 1tsp.
Salt to taste
4 tablespoons Cooking oil
2 teaspoons butter
1 teaspoon red chilli powder
2/3 pieces green chillies deseeded and thinly chopped
1 tomato, sliced
Deshell prawus,Discard heads, Wash and grind to smooth paste.
Mix salt Little ginger paste and gram flour.
Make small balls and Deep fry the balls. Keep aside.
Steam or boil the spinach for a few minutes. Drain.
Paste in spinach in a mixer and keep aside.
Heat 2 tablespoons of oil in a pan and saute garlicand ginger paste for a2 or 3 minutes.
Mix spinach paste, yogurt and all the spices. Also add salt and mix well.
Add the prawn balls in it.
Sprinkle cardamom, cinnamom and clove powder.
Pour 1/2cup water. Cover and cook for 2 to 3 minutes,
Remove from heat. Spread tomato slices and green chillies on top, and add melted butter if desired.
250 gm ground nut (good quality) 1&1/2 cup,
powdered sugar 1 table spoon ful
a few cherries
Heat a frypan/karai without any oil. and roast the ground nuts.
Cool and peel the skin of the roasted ground nuts.
Grind them to powder in a mixer.
Heat a nonstick pan. Put the powdered ground nut and mix powdered sugar in it.
Stir for a 2-3 minutes.
Mix milk in it. Stir well to blend the mixture in a sticky conisistency.
Grease a plate. Pour the mixture in it. Level.
When cooled cut with sharp knife in square shape or diamond shape.
Cut the cherries in thin pieces and decorate the barfies by pressing one or two pieces of cherry in each barfy.
Sweet Paratha wonder
For the Parathas:
1 cup (250 gm) wheat flower
1 cup (250 gm) flour
paneer made out of 1 lit milk
½ cup condensed milk
a pinch of salt
ground nut oil.
For the kheer
6 cups (one and half litre) milk
200 gm ground nuts, roasted and powdered
sugar to taste
a handful of fried cashewnuts
½ cup cream (For decoration )
A few cherries, (finely sliced )
Squeeze out the water from paneer.
Heat a frying pan.
Put paneer, half cup sugar and half cup condensed milk and keep on stirring a slow fire till the mixture dries up and leaves the sides of the frying pan. Keep aside.
Mix flour, wheat flour, three tbsp. groundnut oil and a pinch salt well. Add a little water to find a soft dough.
Divide it into small balls. Roll each ball into a chapati.
Put the paneer mixture on one rolled out chapati.
Cover it with another chapati.
Fold into a triangular shape. Press lightly.
Repeat the process.
Put a little oil on a tava and roast the chapatis till done.
Boil and thicken the milk till reduced to half the quantity.
Add one cup sugar and ground nut powder to it. Bring it to a boil.
Add fresh cream and fried cashewnuts.
Cool and decorate with cherries.
Serve with the paneer parathas.