Tilapia Fish Curry

Tilapia Curry (Bengali Style maccher Jhal)

Ingredients
Tilapia Fillets 6
Potato medium sized 1, cut in lengthwise (optional)
Onions medium sized 1, chopped
Tomato 1, chopped
Ginger Paste 1 tsp
Garlic Paste 1 tsp
Turmeric (Haldi) 1 tsp + 1/2 tsp
Cumin Powder (Jeera Powder) 1/2 tsp
Red Chili Powder 1/2 tsp
Fenugreek (Kasoori Methi) 1/2 tsp, crushed
Bay leaves 2
Garam Masala Powder 1/2 tsp
Water 1 cup
Refined oil/Mustard Oil 4 tbsp
Sugar 1 tsp
Salt to taste

Method
1. Clean the fish well & mix salt and turmeric powder and marinate for 10-15 minutes.
2.Heat oil in a pan and fry the potato pieces.When potatoes are half cooked. Keep aside.

3.In the same pan fry the fish till it turns golden brown in color.

4.Remove the fish pieces from the pan. Keep aside.

5.In the same pan add more oil and add bay leaves & onions, fry till they turn translucent.
6.Now add ginger & garlic paste, stir it for 1-2 mins.
7.Then add chopped tomato & saute for 2-3 mins till tomato becomes soft.
8.Now add the spices - turmeric powder, cumin powder, red chili powder, crushed fenugreek with fried potatoes.
9.Add sugar & salt and pour the water.Cook covered till the gravy thickens.
10.Now add the fried fishes and cook for about 2-3 mins. more.
11. Then turn off heat and add garam masala powder and simmer for few minutes.
12.Serve hot with boiled rice. Enjoy!!!

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Pistachio Cake

Ultimate Pistachio Cake (Christmas cake)

This my favorite cake recipe - Pistachio cake. It tastes great and it is green in color.

Ingredients
Pistachio 3/4 cup
All-Purpose Flour (Maida) 1 1/2 cup
Sugar 1 cup
Milk 1/3 cup
Yogurt 1/3 cup
Melted Butter/Oil 3/4 cup
Baking Powder 1 tsp
Baking Soda 1/4 tsp
Pistachio Extract 1/4 tsp                    
Vanilla Extract 1/4 tsp
Green Food color 2-3 drops
Non-stick cooking spray

Method
1. Preheat the oven to 350°F (180 C).
2.Coat a 8'' x 8" baking pan with cooking spray and dust with flour.Keep aside.
3.Using food processor, pulse pistachios until finely ground, about 40 seconds.

4.Sieve all dry ingredients except sugar i.e. flour, pistachio powder (leave some powder to top it on cake), baking powder & baking soda.

5.Cream butter/oil with sugar well.Then add yogurt, pistachio extract, vanilla extract & green food color and mix well.

6.Now slowly fold in the flour mix and mix well ,add milk to get the correct consistency.

7.Pour it in to a greased baking pan and spread batter evenly & top it with powdered pistachio.

8.Now bake it in pre-heated oven for 30-35 mins or till fork inserted in center of cake comes out clean.

9.Cool in pan on rack 10 mins, then cut the cake into slices.

10.Can be served with a cup of tea/coffee.

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Paneer Masala Dosa - (Cottage Cheese Dosa)

Paneer Masala Dosa

Ingredients
Dosa Batter 2 cups
Paneer (Cottage Cheese) 1 1.2 cup. shredded
Onion 1, chopped
Capsicum 1, chopped
Ginger-Garlic paste 1 tbsp
Kadhi Patta (Curry Patta) 4-5 nos.
Raisins (Kismis) 10-15 nos. - cut into halves (optional)
Red Chili Powder 1/2 tsp
Turmeric Powder (Haldi) 1/2 tsp
Cumin Powder (Jeera Powder)1 tsp
Coriander Powder (Dhaniya Powder)1 tsp
Garam Masala Powder 1/2 tsp
Salt to taste
Butter 1 stick
Oil/Butter spray
Fresh coriander leaves, chopped - to garnish

Method
1. Heat oil in a wok add kadhi patta. When it will start sputtering, add the chopped onion. Saute onion till color change.
2.Now add the ginger-garlic paste. Saute

3.Then add the chopped tomatoes & capsicum and fry for few mins.

4.Now add all the spices except garam masala powder. Saute for 2 mins.

5.Finally add shredded panner & raisins and stir for few mins.

6.Then off the flame and add garam masala powder and mix it well. Keep aside.

7.Now heat non-stick tawa and sprinke a little water on it. It should steam immediately.

8.Spray butter/oil and pour spoonful of batter on the tawa and quickly spread the batter in a circular motion to get a thin and round dosa .

9.Drizzle oil along the edges of the dosa, drizzle melted butter/oil all over the dosa. Cook the dosa on medium flame till it turns brown and crispy.

10.When the dosa is ready spread the required quantity of the paneer masala covering one half of the dosa.

11.Carefully fold the dosa.

12.Repeat with the remaining batter to make other dosas.

13.Serve hot with ketchup.

For Jhatpat Idli - Kids Tiffin Snacks click on this
http://www.swadkakhazana.blogspot.com/2013/12/jhatpat-idlies-kids-tiffin-snacks.html


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Whole-wheat-flour Mathri (Atta Mathri)

Whole-wheat-flour Mathri (Atta Mathri)

Mathri or Mathiya popular snack of North India. Relish this mathri with tea or enjoy these with any chutney or pickle. You also store the mathris in air-tight containers for 2 months.

Ingredients

Whole wheat flour 1 cup

Semolina (Sooji) 1/4 cup

Carom Seeds (Ajwain) 1/2 tsp
Cumin Seeds (Jeera) 1/2 tsp
Dry Mango Powder (Anardana Powder) 1/2 tsp
Freshly crushed pepper 1/3 tsp
Oil 3-4 tbsp
Salt to taste
Water to knead the dough
Oil to fry

Method
1.Mix dry ingredients, add oil and with the help of a little water make a tight dough.

2.Cover the dough & keep it aside for 15-20 mins.

3.After 20 mins. divide the dough into small balls and flatten each ball with a rolling pin with 2 inch diameter and about ½ inch thickness.

4.Now prick the mathris with fork so that in oil mathris not puffed up.

5.Heat oil in a deep pan and fry about 4-6 mathris is medium hot oil till crisp and golden brown in color.

6.Remove onto absorbent paper and allow them to cool completely.

7.Store these in an airtight container.

8.Relish them whenever you like and use them within 2-3 months.

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Tomato Soup

Yummy Tomato Soup (Indian-Style)

'Soup' are always best for starters and light meal. This is winter season a bowl of soup is always comforting.

Ingredients
Tomato medium sized 6
Butter 5-6 cubes
Garlic 2-3 pods, chopped
Onion medium sized, 1/2
Bay leaves 2
Cinnamon 1" inch
Vinegar 1 tsp
Sugar 1 tsp
Sugar to taste
Crushed Pepper Powder - garnishing
Butter cubes 3-4 garnishing
Cherry Tomatoes - garnishing
Water 2 cups

Method
1.Boil tomato with onion, garlic & cinnamon. Let it cook for 4-5 mins or till tomatoes are soft.
2.Then remove the onion, garlic & cinnamon from tomatoes and blend the tomatoes.
3.Now strain the tomatoes puree and keep it aside.
4.Heat butter on a pan and the copped garlic.Saute for 2-3 mins.
5.Add the strained puree, sugar, sugar & vinegar. Let it boil till the puree thickens.

6.Now remove from fire and garnish with tomatoes, crushed pepper powder & butter.
7.Serve hot with pieces of croutons

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Chicken Bharta

Chicken Bharta (Mom's Style)

The word 'Bharta' means minced or mashed. This dish is very popular at Kolkata's Restaurants and dhaba. My mom always made this dish for me as I love this preparation as well as my son also love this dish.I tried my mom's recipe hope you will love this.I just made it with little change I used chicken cut ups instead of boneless chicken.

Ingredients
Chicken 500 g (cut into small pieces)
Onion 1 (Medium), chopped
Tomato 1 (Medium), chopped
Green chili 1, chopped
Ginger 1 tsp, chopped
Garlic 1 tsp, chopped
Lemon Juice 1/2 tsp
Crushed Black Pepper Powder 1 tsp
Cashew-nuts 10-12 pieces
Poppy Seeds (Khus-Khus/Posto) 2 tbsp
Melon Seeds (Charmagaz) 2 tbsp
Green Cardamom 5-6 nos.
Cinnamon Sticks 1'' inch
Clove 5-6 nos.
Bay leaves 2
Garlic Paste 1 tbsp
Ginger Paste 1/2 tbsp
Coriander Powder (Dhaniya Powder) 1 tsp
Cumin Powder (Jeera Powder) 1 tsp
Red Chili Powder 1/2 tsp
Turmeric Powder (Haldi) 1/2 tsp
Garam Masala Powder 1/2 tsp
Sugar 1/2 tsp
Salt to taste
Oil 3 tbsp
Butter 2 tbsp
Fresh Coriander leaves, chopped for garnishing

Method
1.Marinate chicken with lemon juice, crushed pepper powder & salt. Keep it aside for 10-15 mins.
2.Soak poppy seeds, cashew-nuts & melon seeds in warm water for 1/2 an hour then blend into smooth paste.
3.Take deep bottom wok/kadai add oil.Add cardamom, cinnamon sticks, clove & bay leaves when it will splutter add onion.Saute for 2-3 mins.
4.Then add chopped garlic & ginger. Saute it for 2 mins. and add garlic & ginger paste.
5.Now add chopped green chili and chopped tomato.Fry for 2-3 mins.
6.Then add coriander powder and cumin  powder.Saute for few mins. and add the marinated chicken pieces.Cook it till water comes out from chicken.
7.Then add salt, red chili powder & turmeric powder.Mix it well and add the sugar.
8.When oil starts separating from chicken add cashew paste.Simmer on slow flame for 3-4 mins.
9.Now add 1/2 cup water and let it boil until it gets a gravy-like consistency. 
10.Switch off the heat.Add melted butter & garam masala powder and immediately cover the wok.Let it stand for 10 mins.
11.Garnish with chopped coriander leaves.
12.Serve hot with roti or naan.

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Matar Paneer

Matar Paneer (Cottage cheese with peas)

'Matar paneer' is North Indian recipe and prepared with cottage cheese, peas and a creamy blend of spices. It is served with naan, paratha, rice or roti. It is very simple and mouth-watering dish.

Ingredients
Cottage Cheese (Paneer) 1 cup - cut into cubes
Peas (Matar) 1 cup
Onion (medium) 1, chopped
Tomato (medium) 1, chopped
Dahi (Yogurt) 4 tbsp, beaten
Ginger Paste 1 tsp
Garlic paste 1 tsp
Red Chili Powder 1/2 tsp
Coriander Powder (Dhaniya Powder ) 1 tsp
Turmeric Powder (Haldi ) 1/2 tsp
Garam Masala Powder 1 tsp
Fenugreek leaves (Kasoori Methi ) 1/2 tsp
Oil 4 tbsp
Sugar 1/2 tsp (optional)
Salt as per taste
Fresh Coriander leaves, chopped for garnishing

Method

1. For soft paneer - deep the paneer pieces into cold water.
2. In deep pan heat the oil and add onion. Fry till it turns light brown.
3. Then add ginger paste & garlic paste, saute for a while and add the tomato.
4. Fry for another 2 mins and add sugar.Saute it.
5. Then add the spices - red chili powder, haldi, dhaniya powder & salt. Fry it for 2 mins.
6. Add peas and stir it for 1 min and add the yogurt. Simmer for 3-4 mins.

      7.  Then add 1 cup water and wait till peas are tender and boil come.

     8.  Now add the paneer pieces and cook for 5 mins on a slow flame.
     9.  Add garam masala powder and kasoori methi & mix it well.
    10. Garnish matar paneer with chopped coriander leaves.
    11. Serve hot with paratha, roti or rice.Enjoy!!!

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Egg Curry

Egg Curry (Dimer dalna)

Ingredients
Egg (hard boiled) 6
Onion (Medium) 1, chopped
Tomato (Medium) 1, chopped
Ginger Paste 1 tbsp
Garlic 1 tbsp
Cumin Seeds (Jeera) 1 tsp
Bay leaves (Tej patta) 2 nos.
Coriander Powder (Dhaniya Powder) 1 tsp
Cumin Powder (Jeera Powder)1 tsp
Red Chili Powder 1/2 tsp
Turmeric Powder (Haldi) 1/2 tsp
Garam Masala Powder 1 tsp
Sugar 1/2 tsp (Optional)
Salt to taste
Oil 2 tbsp
Coriander leaves - to garnish

Method
1.Remove the shells of eggs and keep them aside.
2. Heat oil in a pan. Fry the eggs and keep it aside.
3.In the same pan add more oil.
4.Add jeera and tej patta, When these will start sputtering, add the chopped onion and ginger-garlic paste fry till slightly golden in color.
5.Then add all the spices - coriander powder, cumin powder, red chili powder, turmeric powder, salt & sugar. Stir for 1 min and then add chopped tomato. Saute for 2-3 mins till tomato becomes soft.
6.Now add 1 cup water and bring it to boil. Then add the boiled & fried eggs.
7.Stir gently & cook in medium flame for 5 minutes.
8.Add garam masala powder and simmer for few mins.
9.Garnish with coriander leaves and serve hot with rice or phulkas.

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Misti Pulao

Misti Pulao (Bengali style sweet pulao)

Misti pulao is traditional Bengali dish.. The word misti in Bengali means 'sweet'. This pulao is prepared with vegetables and dry fruits. This is really one of the best preparation of rice. I am sure you will like it.

Ingredients
Basmati Rice 2 cup
Hot water 3 cups
Carrot 1, chopped
Fresh Green Peas 1/2 cup
Onion 1/2 , sliced
Cashew-nuts, Almonds, Raisins
Cloves 5
Green cardamom 3-4
Cinnamon stick 1 inch
Bay leaves 2 nos.
Ghee 4 tbsp
Salt to taste
Sugar 4 tbsp

Method
1.Wash rice and soak for 20 mins. Drain.
2.Heat ghee in a deep bottom pan. Fry cashew-nuts and almonds till they are light brown in color.
Keep aside.
3.In same pan add more ghee, as ghee melts add bay leaves, cloves, cardamom, cinnamon (crushed). Let it splutter.
4.Add onion and when slightly brown add carrot and peas. Saute for 2-3 mins.
5.Then add rice and gently mix it. Fry it for 2-3 mins. Add salt and sugar. Mix it well

6.Now add cashew-nuts, almonds & raisins.
7.Pour 3 cups of hot water. In high flame bring it to boil.
8.Then reduce the heat and cover it.
9.Cook till rice is done.
10.Serve the pulao with chicken, fish or any vegetable curry.

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Sweet Samosa

Sweet Samosa (Misti Singara)

Ingredients  

For cover
All-Purpose Flour (Maida) 2 cups
Oil 2 tbsp
Baking powder/Cooking soda 1/2 tsp

For Filling
Khoya (crumbled) 2 cups
Dry Fruits - Cashew-nuts, Almonds, Pistachio
Fennel Seeds (Saunf )1 tsp
Green cardamom, crushed 1/2 tsp
Ghee/Clarified Butter to deep fry

For Sugar Syrup
Sugar 2 cups
Water 4 cups
Green cardamom (crushed) 1/2 tsp
Saffron few strands

Method

• Make the syrup first
• 1. Take deep pan add sugar and water.
• 2. Heat it over a medium flame til sugar dissolved.
• 3. Add crushed cardamom & saffron.
• 4. Boil the syrup & then simmer to reduce the water to half.
• 5. Keep it aside the sugar syrup.

For the Dough
1. Mix flour, oil & cooking soda.
2. Now add water and make a smooth pliable soft dough like puris.
3. Knead it well and cover the dough with muslin cloth for 20-30 mins.

For the stuffing

• 1. Heat non-stick pan add the crumbled khoya, crushed cardamom, saunf & dry fruits.
• 2. Mix it well and stir on low flame for 3-4 mins.
• 3. Khoya will change its color to light brown.
• 4. Remove from heat and keep aside to cool.

                                   
5. Divide the dough and shape into balls.

6. Roll each ball with the rolling pin like puris.

7. Take a knife and cut it into two parts like semi-circle.

8. Now take one semi-circle and fold it like a cone. Seal the cone with water.

9. Now stuff the cones with the filling and seal the third side using water.

10. Heat oil in a wok/kadai and deep fry till golden brown. Fry on a medium flame.

11. After frying, dip the fried samosas immediately in the sugar syrup and ensure that sugar well coated each sides.

12. Remove the samsosas from sugar syrup and refrigerate. 

13. Yummy sweet samosa is ready!!!

                                     

For know how to make samosa step by step with image click to -  http://www.swadkakhazana.blogspot.com/2013/12/vegetable-samosa.html

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Chicken Biryani

Chicken Biryani (Layered Chicken Biryani Recipe)

Ingredients
Basmati Rice 2 cups
Chicken 1 kg, cut into pieces                
Potato (big) 2, halved & fried                                  
Egg 3, boiled & halved
Onion 1, sliced & fried
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Onion Paste 1 tbsp                                                                
Cumin Powder (Jeera Powder) 1 tsp
Coriander Powder (Dhaniya Powder) 1 tsp
Red Chili Powder 1 tsp
Turmeric Powder (Haldi) 1/2 tsp
Garam Masala powder 1 tsp
Biryani Masala 2 tbsp
Ghee/Clarified Butter 2 tbsp
Bay leaves 2, Cardamom 4-5, Clove 4-5, Cinnamon Stick 1'' inch
Milk 1/2 cup
Saffron  (Soak saffron in warm milk for 10-15 mins)
Salt to taste
Coriander & Mint leaves, chopped (few for garnish)
Oil 2 tbsp

Method

For chicken gravy
1. Heat oil in a wok. Add garlic, ginger and onion paste. Stir it until fried.
2. Add cumin powder, coriander powder, red chili powder, haldi. Stir it for few mins.
3. Add the chicken & mix it well with spices.Then add salt.
4. Cook on medium flame for sometimes.
5. Cover the chicken until water comes out from it.
6. Remove the cover & stir it for 5-7 mins. So that the gravy dries out.
7. Then add garam masala powder and remove from flame.
8. Chicken gravy is ready.

For Rice
1. In a bowl add bay leaves, cardamom, cinnamon, cloves and rice.
2. Then add water and bring to boil, once the rice is half cooked drain the water.
Layering the biryani
1. Take heavy bottom pan (non stick) with lid.
2. Then grease the bottom with butter/ghee.
3. Put a layer of rice.
4. Then a layer of chicken.

5. Sprinkle biryani masala, pour half of saffron-milk & pour few butter cubes.
6. Repeat the same method. Lastly, add potato, egg, sprinkle the fried onions, pour the remaining saffron-          milk, sprinkle biryani masala, chopped coriander leaves & mint leaves.

7. Then pour ghee/butter at top.

8. Then seal the lid by sticking it with some wheat dough or simply fix a big foil before placing the lid. This will restrict the stem from escaping.
9. Place this pot on top of another flat pan/tawa. Then cook on a very slow flame for 10-15 mins.

10. Now open the lid to experience the aroma of chicken biryani.
11. Mix the rice & chicken slowly.
12. Enjoy the hot biryani with raita.

For Raita recipe click on this - http://www.swadkakhazana.blogspot.com/2013/12/pomegranate-boondi-raita.html

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