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 .