Sausage and Mushroom Stir Fry

Ingredients

  • 100 gm chicken sausage, chopped
  • 100 gm tinned button mushrooms, sliced in half
  • 1 large onion, sliced thinly
  • 3-4 cloves of garlic, minced
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste
  • Butter – 1 tbsp

Method –

  1. Heat about 1 tsp butter
  2. Add the minced garlic
  3. Add the onions and fry till light pink
  4. Add the sausages
  5. Fry over medium heat, stirring occasionally for about 5-6 minutes
  6. Add the mushrooms and fry over high heat for a minute or so
  7. Add a pinch of salt, cover and reduce the heat to a simmer
  8. Add Worcestershire sauce
  9. Cook for another 4-5 minutes
  10. Once the mushrooms are done , adjust salt, add freshly crushed black pepper

Alu, Paneer Pakoda(Potato, Paneer Fritters)

Ingredients

  • 2 cups besan (Gramflour)
  • 1/2 tsp cumin seeds
  • 1 tsp red chilli powder
  • 1/2 tsp ajwain (carom seeds)
  • 1/2 tsp amchur powder (mango powder)
  • Salt to taste
  • 2 tbsp finely chopped coriander leaves
  • 1/2 tsp baking powder
  • 200 gm paneer
  • 200 gm potatoes
  • Chaat masala for sprinkling
  • Oil for deep frying

Method –

  1. Dry the paneer well with a kitchen towel
  2. Slice the paneer into 2” thin rectangular pieces and set aside
  3. Cut the potatoes into thin rounders. Sprinkle some salt, red chilli powder and amchur powder. Rub well and set aside
  4. In a bowl, mix the besan, coriander leaves, cumin seeds, red chilli powder, cumin seeds, carom seeds and salt
  5. Pour water little by little and whisk the batter well
  6. It should be a smooth and free flowing batter
  7. Cover the batter and set it aside for 10 minutes
  8. After 10 minutes, add 1/2 tsp baking powder to the batter
  9. Whisk well for 1 minute
  10. If the batter is too thick, add a little water
  11. Heat oil in a deep kadhai
  12. Coat the paneer pieces with the batter
  13. Drop the besan coated paneer into the oil and fry on medium heat for about 2 minutes
  14. Drop the besan coated potatoes and cook for about 3-4 minutes
  15. Drain the pakoda on absorbent paper, sprinkle chaat masala and serve with tomato ketchup or green chutney

Alu Potol er Dalna (Potatoes and Pointed Gourd in Gravy)

Ingredients

  • 10 potol (pointed gourd/Parwal), cleaned, skin scrapped and cut in halves breadthwise
  • 2 tbsp vegetable oil
  • 1 medium potato, peeled and chopped in quarters
  • 1 large tomato blended to make 1/4 cup tomato purée
  • 1 tsp ginger paste
  • 1/4 tsp sugar
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp ghee
  • 1/4 tsp garam masala powder

For Tempering-

  • A pinch of asafoetida powder
  • 1/2 tsp cumin seeds
  • 1 small bay leaf
  • 2 dry red chillies

Masala Paste –

  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chilli powder

Method –

  1. Heat vegetable oil in a wok and fry the potol with a pinch of turmeric powder till they are pale golden
  2. Remove on an absorbent paper
  3. Heat some more oil
  4. Add the tempering ingredients
  5. When the spices sizzle, add the potato
  6. Sprinkle a little turmeric powder and sauté the potatoes until they start becoming golden
  7. Add the tomato purée to the pan
  8. Add the ginger paste
  9. Add a little salt and sauté the tomato till the raw smell is gone and the oil separates
  10. Make a paste of the spice powders with a little water
  11. Add the masala paste
  12. Fry till the oil separates
  13. Add the potol and mix well
  14. Add 1 cup warm water and salt to taste
  15. Cover and cook till potatoes are done
  16. Adjust the gravy as per preference
  17. Add sugar
  18. Add ghee and garam masala powder at the end

Maacher Kalia (Fish in a Spicy Gravy)

Ingredients

  • 5 pieces of Katla fish
  • 1 medium potato cut into wedges
  • Onion paste – 3 tbsp
  • Ginger paste – 1 tsp
  • Garlic paste – 1/2 tsp
  • Cumin powder -1 tsp
  • Coriander powder- 1/2 tsp
  • Turmeric powder- 1 tsp
  • Red chilli powder – 1 tsp
  • Tomato – 1 medium
  • Curd – 2 tbsp
  • Bay leaf – 1
  • Cinnamon and clove – 1/2 tsp
  • Garam masala powder- 1/3 tsp
  • Oil – 4 tbsp
  • Salt to taste
  • Sugar – 1/3 tsp

Method –

  1. Wash the fish pieces and smear with salt and turmeric powder. Set aside
  2. Rub salt and turmeric powder into the potato wedges
  3. Mix the cumin coriander powder with 2 tbsp water and set aside
  4. Heat the oil and fry the fish till golden brown. Drain on absorbent paper and set aside
  5. Fry the potatoes and set aside
  6. Temper the remaining oil with whole spices and bay leaf
  7. Add the onion paste and fry on low flame
  8. Once the juice of onion dries up, add the ginger and garlic paste
  9. Add turmeric powder, chilli powder and salt
  10. Keep frying till oil separates
  11. Now add the cumin coriander paste and fry for about 3 minutes till the raw smell goes away
  12. Add in the beaten curd and mix well
  13. Add the tomato and cook till soft
  14. Once the oil separates, add 1.5 cups of warm water
  15. When it comes to a boil, add the potato pieces and adjust seasoning
  16. Cook covered on low heat till it is tender
  17. Add the fish pieces
  18. Let it cook on medium flame till the gravy thickens and costs the fish pieces
  19. Sprinkle garam masala powder and serve hot

Palong Shaker Chorchori (Spinach and Vegetables Dry Curry)

Ingredients

  • 250 gm spinach leaves, cleaned and chopped
  • 1 medium sized potato, cubed
  • 1 medium sized long brinjal
  • 100 gm of pumpkin, cubed
  • 5-6 boris
  • 2 green chillies, slit
  • 1 tsp panch phoran
  • 1 tsp turmeric powder
  • 2 tbsp mustard oil

Method

  1. Heat oil in a wok
  2. Fry the boris till brown. Remove and set aside
  3. Add panch phoran
  4. When it splutters, add all the vegetables
  5. Add salt and turmeric powder and sauté for 3-4 minutes
  6. Now, add the spinach leaves
  7. Mix well with the vegetables, cover with a lid and cook on low flame for 5-7 minutes
  8. Serve with plain rice

Masala Dosa

Ingredients

For the Batter –

  • Idli rice – 2 cups
  • Round white Urad dal – 1/2 cup
  • Thick poha (flattened rice) – 1/4 cup
  • Fenugreek seeds – 1/2 tsp
  • Salt & water – As needed

For the Potato Masala –

  • 500 gm potatoes, boiled, peeled and mashed
  • 2 onions, thinly sliced
  • 1” piece ginger, finely chopped
  • 2-3 green chillies, finely chopped
  • 1/4 tsp turmeric powder
  • A sprig of curry leaves
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 3/4 tsp Bengal gram dal
  • 3/4 tsp urad dal
  • A pinch of asafoetida powder

Method –

  1. Wash the rice twice and soak it for 2 hours
  2. Wash the dal once and soak it in water for 2 hours along with fenugreek seeds and poha for 2 hours
  3. Drain the soaked water completely
  4. Take the dal mixture in a mixie jar. Add 1/2 cup of ice cold water and grind for 1-2 minutes
  5. Open the lid and add 1/4 cup water and grind another minute
  6. It will be a smooth paste. Remove the dal into a big vessel. If you can see small bubbles in the ground dal, then it is the correct consistency
  7. Now take the rice in the mixer. Add salt, 1/2 cup ice cold water and grind for 2-3 minutes
  8. Open the lid, add more water in regular intervals till a smooth batter is made. The batter should not be coarse or grainy
  9. In total, this batter takes a total of 1.5-2 cups of water for grinding dal and rice. Check the consistency. It should not be runny nor thick
  10. Now mix both the batters together. Keep the batter covered and leave it to ferment overnight or 12 hours. In cold climate, fermentation period should be considerably longer
  11. The next morning, the batter would be raised well
  12. Mix it well using a ladle
  13. For making dosa, take the required batter in a separate bowl, add little water (about 1/4 cup)
  14. Heat the tawa
  15. When the tawa is hot, reduce the flame and take a ladle full of batter.
  16. Pour the batter and spread it to make in thin
  17. Pour some oil around the dosa once it is half cooked on top Increase the flame to medium and cook till the sides of the dosa lift easily
  18. Fold the dosa and serve hot along with potato masala
  19. For the potato masala, heat oil in a pan
  20. Temper the oil with mustard seeds
  21. When the seeds splutter, add asafoetida powder urad dal, Bengal gram dal
  22. When the dals turn golden brown, add thinly sliced onions, green chillies and ginger. Sauté for a few minutes until onions turn pink.
  23. Add salt and turmeric powder
  24. Add 1/2 cup to 3/4 cup hot water. When the water starts boiling, add the mashed potatoes
  25. Mix well and cook for a few minutes till everything is well blended and the water dries up
  26. Serve with coconut chutney and sambhar
A glimpse of the process taken from Internet

Peper Dalna (Green Papaya Curry)

Ingredients

  • Green papaya – 400 gm
  • Potatoes – 2 medium
  • Tomato – 1 large
  • Ginger paste – 1 tsp
  • Cumin seeds – 1/4 tsp
  • Slit green chilli – 2
  • Turmeric powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Cumin powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Sugar – 1/2 tsp
  • Salt as per taste
  • Mustard oil – 2 tbsp
  • Ghee – 1 tsp

Method

  1. Heat the pan and add mustard oil
  2. Add cumin seeds
  3. When the seeds crackle, add papaya and potatoes with turmeric powder and salt. Mix well
  4. Fry on high flame for 2-3 minutes
  5. Add tomato and chilli. Fry on high flame for 1 minute
  6. Reduce the flame to low
  7. Add ginger paste, cumin powder, red chilli powder. Mix well
  8. Cook on medium heat for 2 minutes
  9. Add 2 cups water
  10. When the water boils, cover with lid, reduce the flame to medium and cook for 10 minutes
  11. Add garam masala powder and ghee
  12. Mix well and cook for 1-2 minutes on high flame
  13. Once the vegetables are soft, switch off the flame and keep covered for 5 minutes

Aloo Raswala (Potatoes in Gravy)

Ingredients

  • 500 gm boiled potatoes
  • 1 tbsp refined oil
  • 1/2 tsp cumin seeds
  • A big pinch of asafoetida powder
  • 3-4 whole dry red chillies
  • 1 tbsp ginger green chilli paste
  • 300 gm chopped tomatoes
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp amchur powder
  • A small bunch of coriander leaves
  • Salt to taste

Method

  • Peel the potatoes and roughly mash them while still hot
  • Heat a pan and add oil
  • Add cumin seeds, asafoetida powder and dry red chillies
  • Add the ginger chilli paste
  • Stir for 30 seconds and add tomatoes
  • Cook over high heat for a minute and then reduce heat and simmer for 3-4 minutes until soft
  • Mix the turmeric, chilli, coriander and amchur with 1/2 cup water
  • Pour this into the pan with tomatoes
  • Add the potatoes and a cup of water. Stir thoroughly
  • Let the potatoes cook for 10 minutes
  • Add the chopped coriander leaves and let the potatoes cook for a few more minutes
  • Add salt and remove from heat
  • Serve with puri, paratha, chapati

Cabbage Thoran (Kerala Style Cabbage Stir Fry)

Ingredients

  • 3 cups shredded cabbage
  • 2 medium onions, sliced finely
  • 2 dry red chillies, broken
  • 1 cup fresh grated coconut
  • A handful of curry leaves
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tsp coconut or refined oil

Method –

  1. Mix the coconut, turmeric powder and onions with the shredded cabbage and set aside for 10 minutes
  2. Heat a pan.
  3. Add the oil
  4. Once the oil is hot, add mustard seeds
  5. Add the curry leaves, asafoetida powder and chillies
  6. Now, add the cabbage mixture and salt
  7. Stir, lower the flame and cover the pan with a tight lid
  8. Stir, once in a while until cabbage is tender

Shahi Tukda

Ingredients

  • 4 cups full fat milk
  • 1/2 cup condensed milk
  • 6-8 saffron threads
  • 2 tbsp milk powder
  • 1/4 tsp cardamom powder
  • 6 bread slices
  • 3-4 tbsp ghee for shallow frying
  • 1-2 tbsp chopped nuts (almonds, cashews, pistachios)

Method –

  1. Mix milk, condensed milk, sugar and saffron threads in a thick bottomed pan and bring it to boil on medium heat
  2. When it starts boiling, reduce flame to low and boil until mixture turns thick and reduces to around 2 cups for about 10-15 minutes. Stir occasionally
  3. Add milk powder and cardamom powder and mix well
  4. Turn off the flame and let the milk mixture cool at room temperature
  5. Cut the bread slices into triangles
  6. Brush bread slices with ghee on both sides
  7. Shallow fry till both sides turn golden brown and crispy on both sides. Transfer them to a plate
  8. Arrange the bread slices on a plate.
  9. Pour the milk mixture over it
  10. Garnish with chopped nuts
  11. Serve warm or slightly chilled