Ada Hengu khechudi

 

Ada Hengu Khechudi is a very simple khechudi made in Orissa. This khechudi is served as prasad in the famous temple of Lord Jagannath in Orissa. The rice is flavoured with just grated ginger and asafoetida. It is usually served with Dalma (a mixed vegetable and lentil-based dish from Orissa) . A super simple and satvik khechudi yet very flavourful.

 Ingredients:-

• 1 cup rice
• 1/4 th moong daal
• Salt, to taste
• 2 tablespoon ghee
• 2 small bay leaves
• 1/2 teaspoon asafoetida (hing)
• 1 tablespoon finely grated fresh ginger
• 1 green chilly, slit length-wise
• 2 tablespoons grated fresh coconut

Method:-

• Wash the rice and moong daal well under running water. Place in a colander, and let all the excess water drain out.
• Heat the ghee in a pressure cooker bottom. Add the bay leaves, asafoetida, grated ginger and green chilly. Let them stay in for a couple of seconds, taking care to ensure that they do not burn.
• Add in the washed and drained rice and moong daal. Mix well. Saute for a couple of seconds.
• Add in 2 cups water, as well as salt to taste. Mix well.
• Close pressure cooker and put the whistle on. Pressure cook for 2 whistles. Let the pressure release naturally.
• When the pressure has entirely released, open the cooker and gently fluff up the khechudi. Mix in the grated fresh coconut, well. Serve the khechudi hot, with accompaniment of your choice.

Ekabarni ( ଏକବର୍ଣ୍ଣି) - Authentic odia recipe

Ekabarni is part of the chappan bhog recipe offered to Lord Jagannath . It is a one pot meal of rice, dal, vegetables, ginger and lemon / orange juice with ghee.

Ingredients :-

• Gobind bhoga Rice - 300 gms
• Orange/Lemon juice - 1/2 cup
• Moong and Chana Dal ( Moong Dal is roasted)- 100gm
• Grated Coconut - 1Cup
• Desi Ghee - 1/2cup
• Salt to taste
• Jeera - 1tbs

In vegetables:-
• Reddish - 1 nob
• Spiny Gourd - 2nobs
• Pointed Gourd - 2 nobs
• Ginger - 2 inch(crushed)

Method :-

• First cut all the vegetables in cube sized, wash and keep it aside.

• Then mix the rice, dal, grated ginger and vegetables all together. 

• Then Add the grated coconut,Salt to taste, add1 tbsp Jeera, 3 tbsp Ghee mix it well all together and keep    it aside.

• Place a pot or container on stove and pour water to heaten up.

• After the water starts to boil put the whole rice, dal and vegetables mixture in it.

• Let it to boil with medium flame. 

• Meanwhile cut the orange into half and squeeze the juice and keep it aside.

• Place a frying stick and cover it for 15 mins let it cook with medium flame. 

• Mix and check in between Everything is cooked properly or not.

• Once all the vegetables and rice cook properly 

• Then Cook it for another more 5 mins (without covering)

• Finally add 3-4 tbsp Ghee and Orange Juice then cover it and switch off the flame. 

• Know it's done our Ekabarni is ready to serve, serve it with mittha dal or Mahura and enjoy. 

Chilli Idli

Chilli Idli

 

Ingredients:-

• Idli - 7-8 nobs
• Corn flour- 1/2 cup
• Baking powder - a pinch
• Salt as per taste
• Ginger chopped - 1tbsp
• Garlic chopped - 1tbsp
• Green chilli - 2 nob slit
• 1 Large=90gm Onions-chopped into cube
• Capsicum - 1 nob (cut into cubes)
• Red Chili Sauce - 11/2tsp
• Green Chili Sauce - 1 tbsp
• Dark Soy Sauce - 1tbsp
• Vinegar - 1/2 tbsp
• Black Peppercorns-coarsely crushed - 1tbsp
• Salt to taste
• Tomato Ketchup - 2tbsp
• Cooking Oil

Method :-

• Cut Idli's into 4 pieces. I am using leftover Idli's for making this dish. If you are using fresh Idli's, then refrigerate for an hour.
• In a large bowl, put chopped Idli's. Add corn flour and coat well. Corn flour adds a slightly crisp layer ,when Idli get fried.
•  Heat Oil for deep frying on medium heat. Lower heat, and fry on low heat. Fry until Idli get a slightly crisp layer on its top.
•  We have fried Idli for a min and half. Remove from pan. Fry remaining batches of Idli.
•  Heat 3-tbsp Cooking Oil in a pan. Add chopped Ginger and Garlic and fry on high heat until garlic becomes brown at its edges.
•  Add sliced chilies and chopped onions and fry for 30 seconds on high heat. Add chopped  spring onions, chopped capsicum and fry on high heat for a minute. Cover and Cook on medium heat.
•  Cooked veggies for a min and a half on medium heat. Ensure we retain the crunch. Now, we will add sauces- Red Chili Sauce, Green Chili Sauce , soy sauce and tomato ketchup. Mix well.
•  Stir fry for a min. Now, we will add fried Idli's and mix well. Add crushed peppercorns, salt to taste and mix well. Add Vinegar and give it a quick stir. Remove from heat.
•  Chili Idli Fry must be served hot. Serve with Tomato Ketchup or Schezwan Chutney.

Matter Paneer

 

Ingredients:-

• Paneer - 400gm
• Vegetable oil - as per requirement
• Onion (Chopped) - 1 cup
• Tomato (Chopped) - 1 cup
• Ginger (Chopped ]) - 1 inch
• Garlic Cloves - 5-6
• Green chili (Chopped) - 1 nobs
• Coriander powder - 1 tbsp
• Turmeric powder - 1tbsp
•  Kashmiri red chili powder - 2 tbsp
•  Cumin Powder - 1/2 tbsp
•  Garam masala powder - 1 tbsp
• Paneer - 400gm
•  Peas (Boiled till soft) - 1 cup or you can use frozen peas 1cup (no need to boiled)
• Salt to taste
• Fresh cream  - 2 tbsp(optional
• Cumin - 1tbsp
• Bay leaf  - 1nob
• Black cardamom  - 1 nob
• Cinnamon - 1 small piece
• Fresh coriander for garnishing

Instructions:-

• Heat 2tbsp of oil on a pan then Add onion, ginger, garlic and green chili and sauté it translucent then add Chopped tomato and sauté it all together for 5-6 minutes, then switch of the flame then let  it cool down.
• Now add all in to the  blender and blend to make a paste ,Keep aside.
• Cut the paneer into small pieces and shallow fry till golden brown, Drain and add in a bowl filled with water.
• Heat oil in a pan, Once the oil is hot, add the cumin, bay leaf, cardamom and Cinnamon sauté it for a minutes.
• Now add chili powder and turmeric powder fry for a minute with low flame, then add the masala paste and sauté it with medium flame till the masala turns golden brown.
• Frying the masala may take up to 10 minutes.
• Keep adding little water if the masala turns out dry.
• Do not compromise on this step otherwise the gravy will taste of raw onion and garlic.
• Add coriander powder, turmeric powder, Kashmiri red chili powder and garam masala powder and fry for another 2-3 minutes.
• Add some water if required.
• Now add the paneer and peas in the masala along with a cup of water and salt.
• Bring the curry to a boil.
• Cook on low heat for 2-3 minutes.
• Garnish with fresh coriander.
• Serve hot with paratha/Naan or rice.

Pav Bhaji

Ingredients :-

• Butter- 1/ 2 cup
• Large onion  - 2 nobs finely chopped
• Capsicum chopped - 1 nob
• Ginger garlic paste - 1 tbsp
• Cauliflower florets - 1 cup
• Beet root - 1 nob
• Carrot - 1 nob
• Potatoes peeled and cut into 1-inch cubes - 2 nobs
• Tomatoes cored and diced - 2 nobs
• Frozen green peas - 1/2 Cup
• Green Chili - 2 nobs
• Salt as per taste
•  Pav bhaji masala - 2 tbsp
• Kashmir red chili powder - 2 tbsp
• Turmeric - 1/2 tbsp
• Cilantro finely chopped - 1/2 cup
• lemon juice - 2 tbsp
• Pav buns - 10 nobs
•  Red onion finely diced - 2 nobs
• 1 lime cut into wedges

Instructions:-

• Wash all the vegetables and cut it into cubes and keep it aside
• Take a pressure cooker and heat 1 tbsp of butter then add add all the cutting vegetables,tomato,green chili(don't add peas)mix it well,then add 1 tbsp of salt  one cup of water then cover the lid and wait for 2-3 whistle.
• Take a pan and heat 2 tablespoons of the butter,1 tbsp of oil, then Add the chopped onion, and saute it till it became transparent.
• Now add ginger, garlic paste saute it for few minutes. Add bell peppers and green peas saute it until the it turns translucent.
•  After 5 minutes,Add the chili powder,turmeric powder ,pav bhaj7 masala mix it well adding some water.cook it for few minutes. 
• Meanwhile you can mash all the boiled vegetables with the masher and keep it aside.
• After cooking masala for some time now add the mashed vegitables and mix it well.followed by 2 tbsp of butter.
• Cover the pan with a glass lid (or other nonlocking lid that fits), as the bhaji will start to splatter,add little little water and cook until heated through, about 10 minutes with medium flame.
• Taste and adjust the seasoning with salt, pav bhaji masala, and chili powder if needed.  Finally add 1tbsp butter ,2tbsp of lemon juice mix it well,Sprinkle with the cilantro,and switch off the flame. 
• Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each pav. Heat a griddle or heavy skillet over high heat. Add the pav slice into  middle and toast each side until golden brown, 2 to 3 minutes each.
• Serve bhaji adding butter on top into plates, with the slice onion,and serve with the toasted pav and lime wedges on the side.
•  Enjoy one of the yummy street food. 

Pahadi Chicken

 

Ingredients :-

• Boneless chicken medium cubes - 400 grams
• Fresh mint leaves - 10-12
• Fresh coriander leaves - 1/4 cup
•  Ginger -1 inches
• Garlic - 4-5 cloves
• Green chilies  - 2
• Cumin seeds - 1/2 teaspoon
•  Lemon juice - 2 tablespoons
• Oil 2 tbsp for greasing
• Carom seeds (ajwain) -  1/2 teaspoon
•  Turmeric powder -  1/4 teaspoon
•  Gram flour (besan) -  2 tablespoons
•  Mustard oil - 2 tablespoon
•  Hung yogurt  - 1/2 cup
•  Garam masala powder  - 1 teaspoon
•  Green cardamom powder  - 1/4 teaspoon
•  Dried fenugreek leaves (kasoori methi) powder  - 1/4 teaspoon
• Oil to grease
•  Butter for basting
•  Chaat masala  - 1 tbsp (to sprinkle)
•  Onion rings for garnish
• Green chutney to serve

Method :- 

•  Put mint leaves, coriander leaves, ginger, garlic, green chili, cumin seeds and ½ tablespoon lemon juice into a blender jar, add little water and grind to a thick and smooth paste.
•  Heat oil in a non-stick pan, add carom seeds, turmeric powder and gram flour, mix well and saute on low heat for 2 minutes or till the gram flour is fragrant. Transfer into a bowl and keep aside.
•  Heat mustard oil in the same pan till smoking point and set aside to cool.
• Take chicken cubes in a bowl, add 1 tbsp lemon juice and salt and mix well. Set aside to marinate.
• Take hung yogurt in another bowl, add coriander leaves paste, garam masala, green cardamom powder and fenugreek leaves powder and mix well.
•  Add the sauteed gram flour mixture and mix well. Add smoked mustard oil and mix.
• Add the marinated chicken cubes and mix well. Set aside to marinate for 30 minutes.
• Preheat oven to 200º C.
•  String on the chicken cubes on skewers, brush them with leftover marinade.
• Grease a baking tray with some oil, keep the skewers on the baking tray, keep the tray in the preheated oven and bake at 200º C for 15 minutes.  
• OR
•  Take a tawa heat 2tbsp of oil add marinated chicken pieces and fry it slowly with medium heat. If need you can cover the lid and cook.
• Tawa Fry properly from both the sides and serve hot.
•  Brush butter on top and sprinkle Chaat masala.
• Arrange the Pahadi Chicken on a serving platter and serve with onions rings and green chutney.

Prawn Malai Curry

 

Ingredients

• Sized Prawn - Peeled and cleaned - 1 kg

• Coconut Milk - 1 glass

• Onion – Thinly chopped - 1 cup

• Ginger+Garlic Paste - 2 tbsp

• Oil As per requirement 

• Butter OR Ghee -2 tbsp

• Tomato Paste - 1 nob (optional)

• Bay Leaf -2 nobs

• Cinnamon Stick -1

• Cloves - 4 nobs

• Green Cardamom - 3 nobs

• Dry Whole Red Chilies - 2-3 nobs

• Turmeric Powder - 2 tbsp

• Red Chili Powder -2 tbsp

• Cumin Powder - 2 tbsp 

• Garam Masala Powder - 2 tbsp

 Method :-

• In a bowl, add turmeric, salt, prawns toss evenly (to smear turmeric n salt all over prawn).

 

• Heat the pan/kadai over medium flames, add 3 tbsp of oil and sauté the shrimp till they turn light golden and then remove immediately(Takes about 6-8 minutes)

• In the same wok, add 2 tbsp of oil and 2 tbsp of butter, bay leaf, whole red chili, onion, and sauté till onions are transparent  (3 minutes).

• Add ginger-garlic paste, saute it for few minutes.

• Then add the chili powder and all spices, sauté for another 2 -3 minutes, till everything is mixed and cooked slightly.

• Now add coconut milk, tomato paste, sauté and let the curry (sauce) simmer and cook for about 4 minutes over low heat.

• Once it masala cook well and start living oil,Add fried prawns, mix it properly then cover the pan with a lid and let it cook on medium heat for 7-10 minutes.

• Take off the lid, add garam masala powder, sauté the curry one last time and switch off the heat.

• Transfer to a serving bowl and serve hot with roti/rice.

Crispy Khaja Odisha Style

 khaja  is a Crispy sweet Dessert From Odisha. It's a Layered fritter dipped  in Sugar Syrup. It is part of Chappan Bhoga that offered in Puri Jagannath Temple.

Ingredients:-

Ingredients For Layered :-

•  All Purpose Flour (Maida)  - 3cups , + 2 tablespoon
• Cooking Soda - 1 pinch
•  Ghee - 2tbsp , + 2 tablespoon, melted
•  Cardamom Powder (Elaichi) - 2tbsp
•  Black pepper powder  - 2tbsp, freshly powdered (optional)
• Cooking oil for deep fry

Ingredients for Syrup:-

• 2 cups Sugar
• 1 cup Water

How to make Khaja Recipe (Layered Fritters Dipped In Sugar Syrup):-

• To prepare Khaja recipe, in a bowl, add the flour, melted ghee ,Cooking soda and mix well. Add cold water to make a smooth dough. Cover the dough and keep aside for at least 15 to 20 minutes.
• Make a paste mixing 2 tablespoons clarified butter (ghee) and 2 tablespoons all-purpose flour to make a flour paste.
• Divide the dough into eight equal parts. Take a ball and roll into circle shape sheet. Roll another one similarly.
• Smear the prepared flour paste on one sheet and place another on top of it. Spread the flour paste on top of the second sheet and roll both the sheets together tightly to resemble a log.
• Cut this flour log into equal sized pieces of 1 inch each. Roll each piece vertically.
• Heat enough oil in Deep fry pan, fry them in batches, on a medium flame until they turn golden brown on both sides. Cool them completely.
• In the meantime, prepare sugar syrup adding 2 cups sugar in 1 cup water in a Saucepan.
• Bring to a boil and cook till it becomes sticky.
• Add cardamom powder and black pepper to it. This addition of spices is purely optional. Switch off flame.
• Grease a large plate with some butter or ghee.
• Dip the fried khaja into the syrup hence prepared, when the syrup is still warm. Immediately take the well-coated khajas onto the greased plate.
• Serve Khaja at room temperature. You could also serve them when still warm. This Khaja recipe can be stored in an air-tight container up to 2 weeks at room temperature.

Chicken Afghani

 

Ingredients:

• Chicken – 1 kg (Preferably leg and thigh pieces)
• Onion (chopped) - 2 nobs
• Garlic Paste – 2 tsp
• Ginger Paste – 2 tsp
• Malai or Fresh Cream – 150 gms
• Hung Curd – 300 gms
• Dry Ginger Powder – 2 tsp
• Black Pepper Powder – 2 tsp
• Red Chilli Powder – ½ tsp
• Shahi Garam Masala Powder – 1 ½ tsp
• Kasuri Methi or Dry Fenugreek – 1 ½ Tbsp
• Cashew and Almond Paste – 4 Tbsp
• Ghee and Oil – 4 tbsp
• Salt – To taste
• Charcoal – 1 or 2 small pieces
• Mint Leaf – For Garnish

 Method :-

• Wash and clean the chicken pieces. Make some gashes or cut marks on the chicken pieces so that it can be cooked easily and flavor of marinade can go into it.
• Dry roast kasuri methi and keep aside.
• Take a big bowl and mix all ingredients except ghee, oil and charcoal.
• Add in roasted kasuri methi powder. Mix in very well.
• Now put the chicken pieces one by one and coat them with the marinade.
• Burn the charcoal till it turns red. Put it into a small bowl and pour 1 tsp ghee or oil in it. You will find smoke start coming immediately. Put this bowl inside the marinated chicken bowl and cover with a lid and then with a cloth. Keep as it is for 30 minutes. This process gives a very nice smokey flavor in the chicken.
• After 30 minutes remove the cover and take out the small bowl.
• Heat 2 tsp ghee and 2tbsp of oil in a kadai.
• Now start adding the chicken pieces into the wok. Arrange them in single layer. Keep the excess marinade aside.
• Cook the chicken till they are cooked and brown spot appears on all sides. You can see nice brown stripes on the chicken as we have put cut marks on them. Cook with the lid on and turn them from time to time.
• Take out the chicken pieces from the wok / kadai and keep aside.
• In the same wok / kadai add the chopped onion and saute it nicely till it become golden brown then add the marination masala and start cooking on low fire. When oil starts to separate add ½ cup of warm water in it. Let it come to a boil.
• Add the cooked chicken mix it well,then cover the lid and let it cook for 5 minutes with medium flame.
• After 5 minutes serve hot Garnish with mint leaf and red chili. Serve with any pulao / naan / kulcha /paratha/Rice.

Mushroom Chatpata

Ingredients :-

• Mushroom - 250 gm
• Onion - 2 nobs
• Capsicum - 1 nob cut into cubes
• Garlic chopped - 1 tbsp
• Ginger chopped - 1/2 tbsp
• Green chili  -1 nobs cut into slit
• Curry leaves - 1 string
• Soy sauce - 1 tbsp
• Tomato sauce 2 tbsp
• Chili Sauce - 1 tbsp
• ginger and garlic paste - 1/2 tbsp
• Salt as per taste
• Chili powder - 1 tbsp
• Black Pepper Powder(crushed) - 1 tbsp
• Corn Flour - 2-3 tbsp

Method :-

• Rinse mushroom well,Cut into half if you want to remove the skin you can just peel off.
• Take Mushrooms into a bowl,add little salt,chili powder,ginger and garlic paste,corn flour powder mix it well and keep it aside.
• Heat oil into a pan,once oil is hot add the marinated Mushrooms and slow fry them ,then take it out and keep it aside.
• In the same pan add little more oil,then add the chopped ginger-garlic,green chili slit and saute it for few minutes.
• Now add the sliced onions and again saute it for 2-3 minutes,add the capsicum,curry leaves,little salt and saute it for 5 minutes with medium flame.
• After 5 minutes add the soy sauce,chili sauce,tomato sauce and mix it well for some time.
• Then add the fried Mushrooms,add crushed black pepper and mix everything well with medium flame.
• Then cover it with a lid and cook it for 5 minutes with medium flame.
• Then switch off the flame and serve hot garnish with some chopped coriander leaves(optional). serve as a stater.

Pabda Fish Curry

Ingredients:

• Pabda Fish -  3-4 Medium sized
• Panch Phoran  - 1 tsp
• Mustard Seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Garlic cloves - 4-5 Nobs
• Green chilies : 3-4 or as per taste
• Turmeric powder : 1 tbsp
• Red chili powder - 1 tbsp
• Dry red Chili - 2 nobs
• Salt -  as per taste
• Coriander leaves (fresh) : ½ cup finely chopped (must have)
• Mustard oil as required

Method :

• Wash the fish thoroughly and smear them evenly with generous amount of salt and turmeric powder. Keep aside for 15 minute.
• For preparing Masala paste,take a blender,add the mustard seeds,cumin seeds,garlic cloves,green chilies add little water and blend it to mate a fine paste and keep it aside.
• Heat a large fry pan or kadhai and add the mustard oil enough for frying the fishes.
• Once the oil is smoking hot, carefully place the fish one by one, maximum two or fish at at time. Do not overcrowd the pan.
• Fry the fish lightly (do not brown or over brown the fish). Just 3-4 minute on each side,Remove the fishes from the pan .
• Add more oil if requires,Once the oil is hot enough add the Panch Foran ,dry red chili and saute it ,As soon as the seeds starts to crackle, add the Mustard paste.
• Lower the heat, saute the masala.add some slitted green chilies,chopped Tomatoes Add turmeric powder, pinch of red chili powder, salt to taste.
• Saute nicely till the masala starts separating from the pan,Add two cups of warm water, cover the pan.
• Once the water starts boiling, carefully dip the fish in the gravy,Cook uncovered on low heat for 5 more minute.
• Add the chopped coriander leaves, give it a stir.
• Close the lid for 2 minute, and switch off the heat.
• Serve hot with white rice.

Kashmir Dum Aloo

Ingredients:-

for cooking potatoes :

• Potatoes -500 gm or 20 to 22 baby potatoes
• Water
• Salt - ¼ teaspoon 

Other Ingredients :

• Kashmir red chili powder - 3 tbsp
• Ginger and Garlic paste - 1 tbsp
• Onion Paste - 1/2 cup
• Tomato puree - 1 cup
•  Fennel powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Shahi Jeera - 1 tbsp
• Cinnamon - 1 inch
• Cloves - 3 nobs
• Cardamom - 1 black
• Bay leaf - 1-2 nobs
• Black peppers -4-5 nobs
• Dry red chili - 2 nobs
• Dry kasuri Methi - 1 tbsp
• Cardamom - 2-3 nobs 
• Fresh full fat curd, beaten or whisked till smooth (yogurt) - 1/2 cup
• Water
• Mustard Oil - as per requirement
• Salt as per taste

Method :-

• Rinse the baby potatoes well,add some water,pinch of salt and Add the potatoes.On a medium to high flame boil the water, so that the potatoes are half cooked.
• Drain them and allow to become warm or cool down at room temperature.
• Peel the potatoes,With a fork, tooth pick or skewer, poke holes in the potatoes all over. Halve them or you can keep them whole if they are small. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
• Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
• In a small bowl, take Kashmir red chili powder and water,Mix and stir well to get a smooth mixture.
• In a pan heat mustard oil till it begins to smoke,Add the parboiled peeled potatoes and begin to fry them on a low to medium flame,till both side is light golden.
• Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
• Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
• Lower the flame. Remove the extra oil and keep 2-3 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
• Add the dry red chili,sahi Jeera,bay leaf,cinnamon,cardamom,black pepper and saute it with low flame.
• Now add the onion paste and saute it till the raw smell go out,then add ginger garlic paste and mix it properly till it leaves oil.
• Then add the red chili + water solution,cumin powder,Coriander Powder,Turmeric Powder and stir well.add the tomato puree,salt and cook it with medium flame till it leaves oil.
• Now add the beaten curd. When you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.
• After adding curd, add water and continue to Stir and mix very well.
• Then add fennel powder,Dried Kasuri methi and mix everything properly.
• Now add the fried potatoes,again stir.
• Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
• The gravy should become thick.
• You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
• your Kashmir Dum Aloo is ready to eat,Serve kashmiri dum aloo hot with naan, rotis or rice.

Paneer Do Pyaza

Ingredients :-

• Paneer - 250 gm
• Onion - 2nobs cut  into cubes(layers separated)
• Onion grated - 1 medium sized
• Ginger and garlic paste - 1 tbsp
• Tomato Puree - 1 cup
• Chili Powder - 2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Black pepper powder - 1/2 tbsp
• Kasuri methi - 1 tbsp
• Garam Masala Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• Salt as per taste
• Oil as per requirement
• Thick Curd - 2 tbsp
• Fresh cream  - 2 tbsp
• Coriander leaves chopped  - 1 tbsp
• Green chili - 2 nobs (slit)
• Cumin seeds - 1 tbsp
• Bay leaf - 1 nobs
• Cardamom- 2-3 nobs
• Cinnamon- 1 piece 
• Water as per requirement 

Method :-

• Take the Panner cubes into a big bowl.
• Add 1 tbsp of salt,1 table spoon chili Powder,black pepper powder,Turmeric Powder,dried Kasuri Methi add 2 tbsp oil then mix it properly and keep it for 5 minutes.
• After 5 minutes add the thick curd 2 tbsp,onion cubes and slit green chili's,mix everything properly till Paneer has to well coated with masala and keep it for 10 minutes.
• After 10 minutes heat oil in to a pan,once oil is hot add marinated Paneer mixture and saute it for 5 minutes then take out into the a plate once it turns dry.
• In the same pan add some more oil,cumin seeds,2 bay leaf and 2-3 cardamom and 1 piece of  cinnamon and saute it.
• Then add the Onion Paste and saute it for 2 minutes then  add ginger garlic paste and saute it till the raw smell go on,then add tomato puree and cook it cor 2-3 minutes.
• Now add the chili powder,salt,turmeric powder,coriander and cumin powder then mix it well and cook it until it left oil.
• Once masala cooked properly then add the fried paneer  mixture cubes and mix gently,then add 1 cup of water and cook it with medium flame,cover with  the lid.
• After 5-7 minutes,add the 2 tbsp of fresh cream,chopped coriander,1 tbsp of garam masala powder.
• Mix everything nicely and cook it with medium flame for 5-7 minutes then switch off the flame and rest it for 5 minutes.
• Your Paneer do Pyaza is ready to serve,serve hot with Roti/Paratha/Nan/Rice .

Ridge Gourd Skin Chutney

Ingredients:

• Ridge Gourd Peel about 3 cups of peel
• Oil – 1 tbsp
• Chana Dal – 1 tbsp
• Urad Dal – 1 tbsp
• Dry Red Chilies – 4 to 6
• Garlic – 4 to 6 cloves
• Tamarind – 1 tbsp or to taste
• Salt as per taste
• Water as needed

For Seasoning:

• Oil – 1 tbsp
• Mustard Seeds – 1 tsp
• Urad dal – 1 tsp
• Curry leaves – 2 sprig
• Asafoetida / Hing – 1/4 tsp

Method:

• Wash and peel the skin of ridge gourd. You can use the flesh in other recipes, for this one you need only the peel.
• Heat 1 tbsp nof oil. Add the peel,chilies,1 string of curry leaves, garlic,1 tbsp of tamarind paste, Fry till with medium flame till it is cooked.
• Now take it in blender and puree to a coarse mix. Take this in a bowl and set aside.
• Now make seasoning. Heat oil in a pan, add in mustard seeds, urad dal, asafoetida and curry leaves. Let them fry, Pour this into the chutney and mix well.
• Serve with rice, idli or dosa.

Panjabi Kadhi Pakoda

Ingredients:-

For Kadhi:

• Besan - 1 cup
• Plain yogurt  - 2 cup
•  Red chili powder - 1 tbsp
• Turmeric powder - 1/2 tbsp
•  Coriander powder - 1 tbsp
•  Water - 6 cup
•  Oil - 2 tbsp
•  Methi seeds fenu greek seeds - 1 tbsp
•  Cumin seeds - 1/2 tbsp
•  Asafoetida(Hing) - 1/4 tbsp
•  Red onion sliced thin - 1 big sized
• Green chili chopped - 2 nobs
• Chopped ginger - 2 tbsp
• Chopped garlic - 2 tbsp
•  Salt as per taste
• Chopped Coriander leaves  - 2 tbsp

For the pakora

•  Besan - 1 cup
• Thinly sliced onion from - 1 large red onion
• Green chili chopped - 1 nob
•  Chopped coriander leaves - 1/4 cup
• Turmeric powder - 1/4 tbsp
•  Red chili powder - 1 tbsp
•  Ajwain - 1/4 tbsp
•  Salt as per taste
•  Water as needed
• Baking soda - 2 pinch
• oil for frying

For Tadka

• Ghee or use oil - 2 tbsp
• Cumin seeds - 1/4 tbsp
• Hing  a pinch
• Whole dried red chilies - 2 nobs
•  Kashmir red chili powder - 1 tbsp
•  Green chili sliced - 1 nob

Method :-

Make the kadi

• To a large bowl, add 1/2 cup besan  and 2 cups yogurt. Make sure the yogurt is at room temperature.
• Whisk until besan and yogurt are well combined.
• Add 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder and whisk until you have a lump free mixture.
• Add 6 cups water (around 1.4 liters of water) and mix until it's all mixed together. Set aside.
• In a large and deep pan, add 2 tablespoons of  oil on medium-high heat.
• Once the oil is hot , add the methi seeds and cumin seeds. Let them splutter and then add hing.
• Add the sliced onion along with chopped green chili and cook for 2 minutes.
• Then add the chopped ginger and garlic and cook for another 1 minute or so until the ginger and garlic start changing color.
• Add the prepared besan-yogurt mixture into the pan. Now with heat on medium-high, stir continuously until the kadi comes to a boil.
• Stir continuously until the kadi comes to a boil, then lower the heat to low-medium and let it cook for around 30 minutes. Keep stirring it in between.
• Add salt after the kadi has been cooking for 15 minutes or so. While the kadhi is cooking, make the pakora.

Make the Pakora

• To a large bowl, add 1 cup besan , along with 1 cup sliced onion, 1 chopped green chili, 1/4 cup chopped cilantro, 1/4 teaspoon turmeric, 1/8 teaspoon red chili powder, 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain and 1/2 teaspoon salt.
• Add 2 tablespoons yogurt and mix.
• It should not be very runny but not super thick either. I added around 1/4 cup and 2 tablespoons water.
• Add 2 pinch of baking soda and mix the batter for a minute using your hands. This will make the pakoras nice and soft.
• Meanwhile heat oil (around 2 cups) in a kadai on medium heat to fry the pakoras.
• Once the oil is hot, mix the batter again for a minute using your hands and then start dropping the batter into the hot oil.
• I take handful of batter using my thumb and four fingers and drop is straight into hot oil, you may use a spoon.
• Let it cook and turn golden brown from one side and then flip and cook the other side. Make sure to cook on medium-low heat so that the pakoras cook nicely from inside too.
• Cook until pakoras are golden brown from both sides. Drain on a paper towel.
• After 30 minutes or so, kadhi would have considerably thickened and completely cooked. Add cilantro. You can little extra water here if kadhi looks too thick to you.
• Add the pakora and transfer kadhi into a serving pan.

Make the Tadka:

• Heat ghee in a small pan on medium heat. Once ghee is hot, add 1/4 teaspoon cumin seeds and generous pinch of ajwain. Add 2-3 dried red chilies and sliced green chili.
• Once seeds crackle, add 1/2 teaspoon kashmiri red chili powder and turn off the heat immediately.
• Pour tadka over kadhi, garnish with more coriender leaves and serve punjabi kadhi pakora with plain white  rice!

Aloo Gobi/Dhaba Style Aloo Gobi Masala

Ingredients:-

• Cauliflower - 500gms
• Potatoes - 4, medium size
• Tomato - 1, large
• Onion - 1 large, chopped and 1 for sliced
• Capsicum - 1 nob(cut into cubes)
• Oil to deep fry cauliflower & potatoes
• Cumin seeds - 1 Tsp
• Green chilies - 2, slit
• Ginger and Garlic paste - 2 tbsp
• Salt - 2 Tsp
• Turmeric - 1/2 Tsp
• Red chili powder - 1/2 Tsp
• Coriander powder - 2 Tsp
• Cumin powder - 1 tbsp
• Yogurt - 2 Tbsp
• Garam masala - 1/4 Tsp
• Coriander leaves - 2 Tbsp, chopped

Instructions:-

• Cut the cauliflower into florets and wash them thoroughly with lukewarm water to remove any dirt. Peel the potatoes, wash them and cut into big cubes. Pat them dry completely on a paper towel.
• Cut the capsicum into cube size and slice some onions into big pieces and keep it aside.
• Deep fry the cauliflower and potatoes until half done. Take them out on a paper towel to drain the excess oil.
• Then fry the capsicum and sliced onion for 2-3 minutes on medium flame ,then remove it into a plate and keep it aside.
• Heat 3 tbsp oil in a pan ( take the same oil in which the cauliflower and potatoes are fried ). Add cumin seeds, let it crackle, add chopped onions and saute it for few minutes till it start changing the color.
• Then add ginger and garlic paste,Saute for a minute. Add in tomatoes and cook until the tomatoes are soft.
• Lower the flame now. Add in turmeric, coriander powder,cumin powder, red chili powder and salt. Mix it well and cover the lid and let it cook for 5-7 minutes.
• Open the lid, add beaten yogurt and stir it continuously with low flame.
• Finely add the fried cauliflower and potatoes,capsicum and sliced onions and Toss it gently with the masala.
• Sprinkle garam masala Cover the lid and let it cook in a slow flame for 4-5 minutes
• Finally add some chopped fresh coriander leaves and serve.
• Dhaba style Aloo Gobhi masala is ready to serve with hot chapati, parantha or rice and dal.

Pepper Chicken Dry

Ingredients :-

• Chicken(Chopped to cubes with bone) - 500 gm
•  Onion(chopped) - 1 nobs
• Garlic (minced ) - 2 tbsp
• Ginger (grated ) - 2 tbsp
•  Green Chilies , chopped - 3 nobs
• Tomato (chopped) - 1 nobs
• Salt as per taste
•  Lemon juice  - 2 tbsp
•  Curry leaves - 2 tbsp
• Coriander Powder (Dhania) - 2 tbsp
•  Turmeric powder (Haldi) - 1/2 tbsp
• Sunflower Oil , to cook
• Whole Black Peppercorns ( freshly crushed) - 3 tbsp
• Coriander (Dhania) Leaves , chopped - 1/2 cup
• Cinnamon stick - 1 small pieces
• Clove - 4 nobs

Method :-

• To begin making Pepper Chicken dry Recipe, take a big bowl and marinate the chicken pieces with turmeric powder, ginger garlic paste,  salt and lemon juice, mix and keep refrigerated for 30 minutes.
• Heat oil in a deep frying pan, once the oil is hot, temper the oil with cinnamon stick, cloves and 3/4 portion of curry leaves and saute it for about 30 seconds.
• After 30 seconds, add the chopped onions and saute till they turn golden and start to caramelize.
• Once the onions are starting to brown, immediately add chopped green chilies and marinated chicken,chopped tomato saute it for about 5 minutes.
• Add coriander powder and crushed pepper, mix well and cook on low flame until the curry comes together from sides of the pan.
• Stirring, intermittently sprinkle water as and when required. This will take about 5 to 7 minutes.
• Add about 1/4 cup water, once water starts boiling, reduce the heat and cover. Cook until the chicken is tender and cooked.
• Once the chicken is soft cooked, open the lid and stir on medium heat till the moisture evaporates .
• Sprinkle chopped 3/4 cup of coriander and cook for 2 minutes.
• Before serving garnish with 1 teaspoon crushed pepper, 1 teaspoon lemon juice and remaining coriander leaves.
• Serve Andhra Pepper chicken with white Rice/Roti or Paratha and enjoy!!!

Mushroom Dum Biriyani

Ingredients:-

Biriyani Spices:

• Green cardamom: 6-7
• Black cardamom: 1-2
• Cloves: 1 tsp
• Cinnamon: 1” x 2
• Mace: 1 floret
• Nutmeg: ¼
• Star anise: 1
• Cumin seeds: 1 tsp
• Fennel: 1 tsp
• Black peppercorn: 1 tsp

For Biryani Rice:

• Basmati rice: 500 gm
• Bay leaves: 1
• Green cardamom: 3-4
• Black cardamom: 1
• Cloves: 4-5
• Cinnamon: 2” stick
• Mace: 1 floret
• Nutmeg: ¼
• Cumin seeds: 1 tsp
• Black peppercorn: 1 tsp
• Salt: 1 tsp
• Biriyani Masala - 1 tbsp
• Ghee or clarified butter: few drops

Other Ingredients:

• Onion - 3 large
• Tomato - 1 large cut into big cube
• Mushroom - 500 gm
• (Clean properly and cut it into half)
• Potato - 2 medium cut into half
• Ginger and Garlic Paste - 2 tbsp
• Chili powder - 2 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Coriander Powder - 1 tbsp
• Green Peas - 1/2 cup (optional)
• Curd - 1/2 cup
• Saffron strands - 8 -10
• Warm milk - ⅓ cup
• Metha Attar - 2-3 drops
• Kewra water- ½ tsp
• Ghee or clarified butter - ¼ cup

INSTRUCTIONS:-

• Take a cast iron skillet or tava. Dry roast all the ingredients separately and make a powder of all dry roasted spices. This mixed spices is known as Biryani Masala.
• Wash and clean the rice and soak for 30 mins. Make a pouch of muslin with all the ingredients of rice except rice, salt, ghee and bay leaves and seal. Bring water to boil with bay leaves, salt, ghee and spice-bag in a large pot, add rice and cook until rice is half done.
• Drain water and spread the rice on a flat surface. Discard the bay leaves and spice-bag.
• Heat 3 tbsp of ghee in a wok and fry thinly sliced onion till golden brown. This is known as Barista. Remove from oil and keep on paper towels until needed.
• Fry potatoes in separately in the same pan. It will make the potatoes juicier , Fry until potato is half-one. Remove from oil and keep them aside.
• Take a pan add oil for cooking, once oil is hot add chopped onions and saute it till it transparent, then add ginger garlic paste saute it till the raw smell go out.
• Then add chopped tomatoes, salt,chili powder,turmeric powder, cumin powder,coriander powder, then saute it nicely till the Masala cooked well and start living oil.
• Now add the curd into the masala and cook it with low flame for 5 mints.
• Then add the Mushroom and Potato pieces into the pan and continue frying on medium flame until is half done and the gravy became thick little.
• Then Remove half of the Mushroom gravy and keep separately.
• Soak the saffron strands in warm milk and keep aside for 5 mints. Rub the strands in milk to dissolve them completely. Add metha attar and kewra water and keep aside.
• Now take a large pot and arrange the rice, Mushroom gravy and potato in layers,adding with chopped coriander and mint, separated by ghee, saffron milk only and biryani masala only. Cover the edge of the pan with atta dough and seal with the cover.
• Heat a heavy duty iron tawa on gas top and place the biryani pot on it. Now cook it on lowest flame for 30mints.
• Once done switch off the flame, keep biryani on tawa for another 10-15 mins to absorb the flavors. When its ready to eat break seal of atta dough and serve yummy Mushroom dum Biriyani wirh raita and Enjoy it!!!!

Cottage Cheese Curry/Chenna Curry

Odisha Famous Chenna Curry

Ingredients -

• Whole milk - 1 litre
• Lemon juice/Vinegar - 2-3 tbsp
• Maida - 2 tbsp
• Finely chopped onion - 1 no.Large
• Ginger and garlic paste - 2 tbsp
• Tomato puree -1 cup
• Cardamon - 2 nob
• Cloves - 2 no
• Cinnamon stick - 2 inch long
• Bay leaf - 1 nob
• Garam Masala Powder - 1 tbsp
• Sugar - 1 tsp(optional)
• Turmeric - 1/3 tsp
• Red chili powder -1 tbsp
• Cumin powder - 1/2 tsp
• Coriander powder -1/2 tsp
• Salt to taste
• Sufficient oil for shallow/deep frying.

Method :-

• To prepare chenna - Bring milk to a boil. Add the lemon juice/vinegar and wait for a few minutes till the milk soilds separate from whey. The whey should have a clear apperance at this point. If not add more vinegar boil for another 5 mins.

• Once all the solids separate, strain the chenna using a fine cloth or even a strainer with very fine mesh. Allow to stand for sometime till excess water is drained.

• Take the chenna in a vessel/mixing bowl and add the maida. Crumble and knead the chenna to remove lumps and it just comes together into a soft dough ( takes abt 5-6 mins, do not overdo the kneading ). Pinch small lumps out of the dough and shape into balls. These balls can either be shallow fried or deep fried.

• Heat sufficient oil in a wok. Put one ball into the wok and test if it holds together. If yes, add the remaining balls into the wok and fry them to a brown color on medium heat. (If it starts to crumble/break, add little more maida to the chenna dough and knead for another 2-3 mins.)

• Once the balls are fried, keep them aside and drain the excess oil from the wok.


• Put the whole spices into the remaining oil in the wok and stir fry for 30 seconds. Add the chopped onion and saute on low flame till light brown. At this stage add the sugar and allow it to melt. Once the sugar melts, it gives a deep brown color to the onion. 

• Aded ginger garlic paste and stir fry for 2-3 minutes till its raw smell goes away. Pour in the tomato puree and cook for another 5 minutes.

• Now add turmeric, chilli powder, cumin powder, coriander powder and salt. Roast the masalas for 5-7 mints.

• Add about 1 1/2 - 2 cups of water and bring to boil. Allow water to reduce to 2/3rd.

• Put in the fried chenna balls and simmer on medium flame for 2 minutes.
• Add the garam Masala powder mix it nicely then , Cover with lid and switch off the flame. Allow to stand for 5-10 minutes.
• Then serve the gravy with plain white rice/Roti/paratha and enjoy...

Mango Lassi

Ingredients :-

•  Mango pulp  - 1 cup use fresh if possible from 2 sweet mangoes

• Curd - 500 ml, plain whole milk yogurt

• Cold water - 1 Glass to thin out the lassi

•  Sugar  adjust to taste

• Cardamom powder - 1/4 teaspoon

• Pistachios to garnish,(optional)

Method :-

•  Take the juice blender add the fresh mango pulp,curd(yogurt), water, sugar and the cardamom    powder.
• Blend everything until well combined.
• You can adjust sugar as per your taste and water as per your requirements.
•  Finally Pour the mango lassi into serving glasses and chill before serving! You may garnish with pistachios strands before serving.

Odisha Famous Chicken Dum Biriyani

Odisha Famous Chicken Dum Biriyani

Ingredients :-

Biryani Spices:-

• Green cardamom -  6-7
• Black cardamom - 1-2
• Cloves - 1 tsp
• Cinnamon -  1” x 2
• Mace -  1 floret
• Nutmeg -  ¼
• Star anise - 1
• Cumin seeds - 1 tsp
• Fennel - 1 tsp
• Black peppercorn -  1 tsp

For Biryani Rice

• Basmati rice - 2 cups
• Bay leaves - 1
• Green cardamom - 3-4
• Black cardamom - 1
• Cloves - 4-5
• Cinnamon - 2” stick
• Mace - 1 floret
• Nutmeg -  ¼
• Cumin seeds - 1 tsp
• Black peppercorn - 1 tsp
• Salt - 1 tsp
• Ghee or clarified butter - few drops

For Marination

• Chicken (with bone) - 500 g
• Hung curd - 3-5 tbsp
• Ginger Garlic paste - 3 tbsp
• Red chili powder- 1 tsp
• Kashmiri red chili powder:1 tsp
• Black pepper powder: ⅓ tsp
• Biryani masala: 2 tbsp
• Salt: As per taste

Other Ingredients

• Onion: 3 large finely chopped
• Tomato - 2 large finely chopped
• Potato: 2-3, medium cut into two pieces
• Fried Onion(Baristha) - 1/2 cup
• Hard-boiled egg: 3
• Saffron - 1 tbsp
• Warm milk: ⅓ cup
• Metha Attar: 2-3 drops
• Kewra water: ½ tsp
• Ghee or clarified butter: ¼ cup

Method :-

• Take a pan Dry roast all the ingredients separately and make a powder of all dry roasted spices. This mixed spices is known as Biryani Masala.
• In a large bowl beat hung curd, mix all ingredients (except salt and chicken) to make a smooth paste. Add chicken and salt and keep aside for 4-5 hrs or at least 1 hr.
• Wash and clean the rice and soak for 30 mins. Make a pouch of muslin with all the ingredients of rice except rice, salt, ghee and bay leaves and seal. Bring water to boil with bay leaves, salt, ghee and spice-bag in a large pot, add rice and cook until rice is half done.
• Drain water and spread the rice on a flat surface. Discard the bay leaves and spice-bag.
• Heat 3 tbsp of oil in a wok and fry thinly sliced onion till golden brown. This is known as Barista. Remove from oil and keep on paper towels until needed.
• Fry potatoes and egg separately in the same pan. It will make the potatoes juicier and also gives a flavor to the eggs. Fry until potato is half-one. Remove from oil and keep them aside.
• Take a pan add oil for cooking, once oil is hot add chopped onions and saute it till it transparent, then add chopped tomatoes, salt,chilli powder, ginger and garlic paste then saute it nicely till the Masala cooked well and start living oil.
• Then add the marinade chicken pieces into the pan and continue frying on medium flame until chicken is half done. Remove chicken from oil and keep separately.
• Now in the same pan add the reserved marinade, cook along with potato and eggs until raw smell is gone and oil floats on top of spices.
• Soak the saffron in warm milk and keep aside for 5 mins. Rub the strands in milk to dissolve them completely. Add metha attar and kewra water and keep aside.
• Now take a large pot and arrange the rice, gravy, chicken, potato and eggs in layers separated and then finaly add ghee, saffron milk on top and then finally add biryani masala . Cover the edge of the pot with atta dough and seal with the cover.
• Heat a heavy duty iron tawa on gastop and place the biryani pot on it. Now cook it on lowest flame for 35-45 mins.
• Once done switch off the flame, keep biryani on tawa for another 10-15 mins to absorb flavours. When ready to eat break seal of atta dough and serve Odisha famous Chicken Dum Biryani immediately with Raita and  Enjoy!

DoNuts

Ingredients :-

• Whole milk -1 cup
• Sugar - 3-4 tbsp
• Active dry yeast - 2 teaspoon
• All-purpose flour (Maida) - 250 gm
• Oil - 2 tbsp
• Vanilla essence - 1 tbsp
• Salt - a pinch
• Oil for fry
• Baking powder - 1 teaspoon
• Baking Soda - 1 teaspoon

Method :-

• Grease a large bowl with little oil and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
• In a big bowl, add together flour and salt. remaining sugar, butter/oil, and vanilla essence mix together then Pour in yeast mixture, mix to combine until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.
• Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.
• Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a Donut cutter or 3” and 1” biscuit cutters, punch out your donuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.
• In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside.
• Heat oil into a pan for deep frying, once oil it hot add the donuts and fry it with medium high until deeply golden on both sides, about 1 minute per side.
• Then Transfer donuts to paper towel-lined baking sheet to drain and cool slightly.
• You can give flavor as per your choice and decorate the DoNut and serve to your Child,they will enjoy.

Shahi Tukda

Ingredients :-

• 6 Milk Bread
• 1/2 cup Sugar
• 1 ltr Full fat milk (to make rabdi)
• 100 grms Khova or mawa
• 4 tbsp Ghee
• A pinch of saffron
• 2-3 Cardamom pods
• Slivered Pistachio and Almond for Garnish
• Water as needed

Method :-

To cook rabdi for shahi tukda

• First, add milk to heavy bottom pan and bring it to a boil. Then reduce the flame and simmer until it is reduced to half.
• Then add saffron, sugar,khova,cardamom powder keep simmering the rabdi until desired consistency.
• Then switch off the flame and keep aside.

To make sugar syrup

• To make syrup, add sugar and water in pan and bring it to boil. Once it starts boiling add saffron and cardamom pods, simmer for another 5 minutes.

Preparation of Shahi Tukda

• Snip off the edges of the bread and cut into triangles.
• Heat ghee in pan and add cut bread slices,fry the bread slices from both the side with medium flame, until golden and crisp from both the sides.
• Now dip the fried bread slices in warm sugar syrup for 30 seconds.
• Then Keep the soaked bread slices in to a serving plate and topped it with thick rabdi . Garnish with nuts and serve.

Poha Cutlet

Ingredients :-

• Thick Poha -1 cup
• Boiled Potato - 1 nob
• Carrot - 2 tbsp grated
• Onion - 1 nob Chopped
• Green chili -1nob Chopped
• Boil peas - 2 to 3 tbsp
• Garam masala powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Chili powder - 1 tbsp
• Dry Mango powder/ lemon Juice - 1 tbsp
• Salt as per taste
• Ginger and garlic paste - 1/2 tbsp
• Coriander leaves chopped - 1 tbsp
• Oil - 1 cup

Method :-

• Take 1 cup thick poha into a bowl and rinse it once or twice. Then soak the poha in water just     about covering them for 3 to 4 minutes.
• Then using a strainer, drain all the water from the Poha. The poha should get softened well but there should be no water in them. So use a strainer to drain all the water.
• Take the boiled potato and Mash very well with a fork or with your hands.
• Add finely grated carrots, boiled green peas, finely chopped onions, 1 tablespoon chopped coriander leaves, ½ teaspoon of finely chopped ginger and garlic.
• Now add turmeric powder, red chili powder, garam masala powder, dry mango powder, a pinch of sugar (optional) and salt as per taste. Instead of dry mango powder, you can add ½ teaspoon lemon juice.
• Mix everything very well. Check the taste and add more salt or spices if required.
• Shape into small cutlets or tikki.
• Heat a tawa or a Pan, Add 3 -4 tablespoons oil and let the oil become hot. Place the poha cutlet on the tawa.
• When one side is lightly golden and crisp, turn them over.
• Turn them again when the second side is lightly golden and crisp.
• Flip them a couple of times more and pan fry till the tops have become golden. The onions will also brown and that’s the indication that the poha cutlet has cooked. Do fry them on a low to medium flame.
• Place the pan fried poha cutlet on kitchen paper towels to remove excess oil.
• Serve Poha Cutlet hot with  mint chutney or tomato ketchup.

Rava/Semolina Cake

Ingredients:-

• Semolina (Thin Rava) - 1 cup
• Sugar Powder -1/2 cup
• Baking soda - 1/2 tbsp
• Baking powder -1 tbsp
• Curd - 1/2 cup
• Milk -1/2 cup
• Oil/Butter - 1/2 cup
• Vanilla essence -1tbsp
• Salt a pinch

Method :-

• Take a big bowl add , Thin rava/Semolina, add 1/2cup of sugar powder,baking soda and baking powder,salt a pinch then mix all together nicely.
• Then add oil/Butter mix it properly .
• Bow add the vanilla essence and curd into the semolina and mix nicely. It should be lumps free,then cover the bowl and rest for 15 minutes.
• Pre heat the oven 15 minutes with 210C°
• After 15 minutes add the milk slowly into the semolina mixture and again mix it nicely to make the batter consistency properly.
• Then grace the baking tray with oil and little Maida,then pour the Semolina/Rava mixture into to it .
• Now bake the cake for 40 minutes with 210 C°.
• After 40 minutes put a toothpick and check it, once it came out without sticking then take out from oven and let it cool down.
• Then remove the cake from baking tray ,cut it into pieces and serve it.

Sweet Boondi

Ingredients:-

• Besan/Gram Flour - 1 cup
• Oil - 1 tbsp
• Sugar - 1 cup
• Water -1/2 cup
• Broken cashew nuts - 1 tbsp
• Melon seeds - 1tbsp
• Green Cardamom powder - 1 tbsp
• Kesar/ orange food color - 1 pinch
• Cooking oil to fry

Method :-

• Take gram flour in a bowl add 1 tbsp of oil into it       then add water mix well to make a smooth batter.

• It should be smooth and little thin than bajji batter     and keep it aside.

• 2 Slotted ladles are needed. One for making boondi and another for draining boondi from oil.

• Heat oil for deep frying,Oil should be moderately hot.

• To test, drop a pea size batter in the oil, batter should rise immediately without changing color which means oil is ready for frying boondis.

• Now hold one slotted ladle just over oil (neither too low nor too high). Use another deep ladle to pour batter over slotted ladle. 

• Pour one ladle full of batter over the slotted ladle and spread in a circular motion by the back of the deep ladle. The batter will fall drop by drop.

• Fry them till little crispy. Drain and place them on a paper towel to absorb excess oil.

• Repeat the process with rest of the batter.

• Then make sugar syrup from 1cup sugar & 1/2 cup water of 1 string consistency by bringing it to boil. 

• Then add in cardamom powder,cashews, melon seeds,one pinch of food color and mix well to make syrup.

• Add the fried yellow boondis into the syrup. Gently toss them and mix till boondis are well coated in sugar syrup.

• Then switch off the flame . Let this set for 1 hours until the sugar syrup is completely absorbed by Sweet Boondi .

• Now it's ready to eat .

Rasgolla/Pahala Rasgolla

Ingredients : -

•  2 Liter of full cream milk (you can make 10 to 15 medium size rasgollas)

• Lime juice - 3 to 4 table spoon or you can use 2 to 3 tablespoon of vinegar.

• Plain Flour (Maida) – 2 tablespoon

• Sugar – 1 tablespoon

• Muslin cloth or Fine strainer

For the Sugar Syrup :

• Water – 6 Cups

•  Sugar –  1 1/2 cup

• Cardamom power (Eli chi) – 1 teaspoon

Method:-

For the Golla's :

•  Heat the Milk in a Deep bottomed pan and let it be boiling.

• Add the lime juice or vinegar slowly to curdle the milk, and leave it for 5 minutes in lowest flame.

• Once the milk is fully converted to cheese and the cheese separate from water switch off the Gas stove.

• Now place the muslin cloth on a strainer and slowly drain the water.

• Rap the cheese in the muslin cloth and keep it under the cool running water for 5 minutes. (This will remove any smell of lime).

• Tie the ends of the cloth and hang for half an hour in a large bowl start kneading the cheese.

• Nicely squeeze the muslin cloth and drain the water in to the cheese.

• Now the cheese put it in the plate, add the flour (Maida) and sugar and    knead for 5-10 mints till the dough is soft and smooth.

• Make it small small equal sized round balls.( make sure the balls are crack free)

For the Syrup and the Rasgolla:

• Heat a pan add 2tbsp of sugar and caremol it with high flame,once it turn brown in color add 1 cup of water and switch off the flame.
• Add same water with water and add rest of sugar in a wide mouth container .

• Add the Cardamom powder after the water starts boiling and the sugar is dissolved.

• Know add the cheese balls one by one at a time.

• Cover the pot and cook on lowest flame about 40-45 mints.

• Remove the lid and take the pan off heat and let it sit for 5 mints.

• Now it’s ready to eat, serve warm

Can be refrigerated up to 5 days an airtight container.    

Rasmalai

Ingredients :-

For Making the Chenna

• Milk -1 ltr
• Vinegar - 3 tbsp

For making the malai 

• Milk -1ltr
• Sugar -1 cup
• Cardamom Powder -1 tbsp
• Rose water - 1tbsp
• Saffron/kesar - 1 tbsp
• Pistachio(thin sliced) - 5-6 nobs

For Sugar Syrup 

• Water - 5 cup
• Sugar - 1 cup

Method :-

Rasmalai Balls

• Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.

• Wait for 5-10 minutes and then start adding Vinegar till milk curdles.

• Add Vinegar till the milk curdles completely.

• Using a strainer drain the water and collect the chena.

• Rinse it under tap water so that there's no trace of vinegar in it.

• Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.

• Add cornflour and start mashing the chena till it’s smooth.

• Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.

• Heat 1 cup sugar and 5 cups water in a wide pan and wait till it comes to a full boil.

• Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.

• Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.

Thickened Milk/Thick Malai

• In a heavy bottom pan, boil 1ltr of milk.

• Soak few strands of saffron in a tablespoon of warm milk and set aside.

• Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.

• After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

• Also add finely chopped pistachios [if using]. Mix and switch off the flame.

• Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.

• Transfer the balls to thickened milk [milk should be warm].

• Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.
• Then serve the yummy chilled Rasmalai and enjoy.