Payesh / Rice Kheer Recipe

Ingredients:

• Milk : 1 lt
• Gobindobhog Rice : 1/3 cups
• Sugar : 1/2 cup
• Ghee : 1/2 tsp
• Raisins : 1 handful
• Small Cardamom : 5

Method:

• At first, wash the rice with tap water and soak it in water for some time.
• Drain the water and mix some ghee with the rice and keep aside.
• Now, take a pan and boil milk with 2 crushed cardamoms.
• Next, add the rice to the milk.
• Stir continuously in medium flame till the rice gets cooked.
• Add sugar and keep stirring till the milk thickens.
• Now, add the raisins and stir.
• The milk will thicken more.
• When the milk thickens and gets reduced to half its quantity, then add rest of the crushed cardamoms.
• Turn off the flame and let it cool.
• Serve the payesh cold as a dessert.

Fish Masala Recipe (Bengali Macher Jhaal)

Ingredients:

• Fish (Rohu) - 4 big pieces
• Onion - 2
• Tomato - 2
• Garlic - 8 pieces
• Ginger-garlic paste
• Capsicum - 1
• Green chillies - 5
• Refined oil
• Mustard oil
• Jeera (Cumin) powder
• White Jeera (Whole)
• Turmeric powder
• Salt
• Red chilli powder

Method:

• Wash the fish pieces thoroughly with tap water.
• Rub a pinch of salt and turmeric over the pieces.
• Deep fry the fishes in refined oil. Keep them aside.
• Now, add a pinch of white jeera in the hot oil. Add grated onions and crushed garlics and fry them for a few seconds.
• Add chopped tomatoes, chopped capsicum, green chillies and stir.
• Make a paste by mixing 1 tsp ginger garlic paste, salt, turmeric powder, jeera powder, red chilli powder and add this paste.
• Now stir well till oil separates.
• Add one cup water.
• Keep stirring till the water starts to boil.
• Next, add the fried fish pieces one by one and stir gently. Make sure the fishes do not break.
• Cover it with a lid for a while.
• After some time, open the lid, turn over the pieces and again cover.
• Wait till the gravy thickens.
• Lower the flame and spread 1 tbsp mustard oil over the preparation.
• Turn off the flame, your fish masala is ready.
• Garnish with green Chillies cut into halves, and serve hot with plain rice or fried rice.

Alu Gobi Masala (Spicy Cauliflower) recipe

Ingredients:

• Cauliflower 1
• Potato 4
• Refined Oil 
• Mustard oil
• Ghee 1tsp
• Tomato 2
• Ginger paste 1 tsp
• White jeera powder 1tsp
• Sugar 2 tsp
• Salt to taste
• Turmeric powder 1 tsp
• Chilli powder 1 tsp
• Capsicum 1
• Green chillies 4
• Garam masala powder
• White jeera whole
• Small cardamom 5
• Clove 5
• Cinnamon 1 inch

Method:

1. Cut the cauliflower into big pieces.
2. Cut the potatoes into 4 pieces each.
3. Heat refined oil in a frying pan and deep fry the cauliflowers till light brown and keep aside.
4. Deep fry the potatoes till light brown and keep aside.
5. Add 2 tbsp mustard oil to the white oil and heat it.
6. Add 1 pinch white jeera/cumin (whole), small cardamom, cinnamon and clove and add the fried potatoes, tomatoes, capsicum, green chillies and stir well.
7. Make a paste by mixing ginger paste, cumin powder , salt, sugar, red chilli powder, garam masala powder, turmeric powder and add it to the hot oil and stir till oil separates.
8. Add two cups water and cover with a lid. 
9. When it starts to boil, remove the lid and add the fried cauliflowers. mix well and again cover with a lid.
10. Remove the lid when the ingredients soften. Let it dry.
11. Add ghee and mix well, then sprinkle garam masala powder and turn off the flame.
12. Serve hot with roti or paratha.

Chicken Masala

Ingredients:

1. Chicken 700gms
2. Curd 150gms
3. Mustard oil 2 tbsp
4. Refined/white oil 
5. Salt
6. Red chilli powder
7. Turmeric powder
8. Ginger-garlic paste
9. Onion 3
10. Garlic
11. Tomato 2
12. Capsicum
13. Kasoori methi 2 tbsp
14. Jeera (cumin) powder
15. Whole jeera 1 pinch
16. Cardamom 5
17. Clove 5
18. Cinnamon 1inch
19. Tomato ketchup
20. Garam masala powder

Method:

• Prepare the marinade: Beat the curd and add salt, turmeric, white jeera powder, ginger garlic paste, kasoori methi, garam masala powder and mustard oil and mix well.

• Now add the chicken pieces and marinate for 2 hours.

• In a frying pan heat some white oil. Take the chicken pieces out of the marinade and deep fry each separately in the hot oil till light brown and keep them in a dry plate.
• In the same oil, add whole jeera, clove, cardamom, cinnamon and then add grated onion and crushed garlics in it. Fry till light brown.
• Add chopped tomatoes and capsicum in it and stir well.
• Now, add one cup water and keep stirring.
• Pour the curd you used as the marinade into the frying pan and mix well.
• Cook till oil separates.
• Add half cup water.
• When the gravy starts to boil, add the fried chicken pieces. Mix well and cover it with a lid.
• Stir occasionally till the chicken is totally cooked.
• Pour tomato ketchup in it and mix well and sprinkle one tsp garam masala powder.
• Turn off the flame.

• Serve hot with rice or nun.

Green Mango Chutney (Sweet and Sour Indian Dessert)

Ingredients:

1. Green Mango - 3
2. Sugar - 1 cup
3. Mustard seeds - 1 pinch
4. Turmeric powder
5. White/refined oil - 1 tsp
6. Chaat masala
7. Raisins
8. Salt

Method:

1. Peel off the skins from the mangoes and slice the mangoes along their length and throw off the seeds.
2. Add 1 pinch turmeric powder and half pinch salt to the sliced mangoes and mix well.
3. In a frying pan, heat 1 tsp oil and add the mustard seeds and next add the mangoes. Stir for a while.
4. Add half cup water.
5. Now, pour the sugar and mix well.
6. Stir continuously till the sugar melts completely and add the raisins. 
7. Turn off the heat when the mixture thickens and becomes slightly sticky.
8. Finally, sprinkle chaat masala all over the chutney.
9. Cool it and serve as a dessert.

Fried Rice Recipe

Ingredients:

• Basmati Rice 
• Refined oil
• Ghee
• Cauliflower
• Carrot
• Beans
• Capsicum
• Peas
• Cashew
• Raisins
• Garam Masala Powder
• Jai fol powder
• Salt
• Sugar

Garam Masala (whole)-

• Cardamom
• Darchini
• Cloves
• Tej Pata

Method:

1. Cook the Basmati rice and dry it. Now add salt & sugar to it.

2. Chop the vegetables and deep fry them.

3.Take a pan and heat oil and ghee. Add the whole garam masalas in it.

4. Add cashew and raisins to it.

5.Add all the fried vegetables and cook for a while.

6. Next pour the rice to the mixture.

7. Mix well and stir on low flame.

8. Sprinkle the garam masala powder over it and again mix well.

9. Finally, sprinkle a little bit of jai fol powder to the rice and mix it and keep it covered for some time.

10. Garnish with coriander leaves and green chilli & serve hot when ready.

Dahi Paneer Masala Recipe

Ingredients: 

• Paneer - 300 grams cut into cubes
• Tomatoes - 2 chopped
• Onions - 2 grated
• Capsicum - 1/2 chopped
• Green Chilli - 3 chopped
• White Curd - 1 cup -beaten
• Kasoori Methi - 2 tbsp
• Garam Masala Powder
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Jeera (cumin) Powder - 1 tsp
• Ginger Garlic Paste - 1 tsp
• White Jeera (cumin) - 1 pinch
• Cardamom - 4
• Cinnamon - 1 
• Cloves - 5
• Tomato Sauce - 1 tbsp
• White Oil - 4 tbsp
• Salt to taste

Method:

[Preparation of masala paste : In a small bowl prepare a paste by mixing the ginger garlic paste, jeera powder, turmeric powder, red chilli powder, salt, half tsp garam masala powder and kasoori methi with a little amount of water.]

1. First, deep fry the paneer cubes till light brown. Then soak them in salt water and squeeze them while taking out. Keep aside.
2. Add the white jeera, cloves, cardamoms and cinnamon to the hot oil and stir for a few seconds.
3. Now, add the grated onion to it. Fry till the onion turns light brown in color.
4. Next, add the tomatoes, capsicum and green chillies and stir well.
5. Add the masala paste to it and mix well. Keep stirring till the oil separates.
6. Pour half cup cold water to the mixture and add the beaten curd to it. Mix well.
7. When the mixture starts boiling, add the paneer cubes and cook gently till the preparation thickens.
8. Now mix the tomato sauce to it and finally sprinkle 1 tsp garam masala powder and turn off the flame.
9. Your dahi paneer masala is ready to serve. Serve with butter nun or fried rice.

Sweet & Sour Bengali Dessert (Chutney)

Ingredients: 

1. Tomato - 2 ( cut into small cubes)
2. Khejur ( Date Palm) - 10 (chopped)
3. Raisins - 1 handful
4. Aamsatta (Mango fruit leather) (chopped) - 1 handful
5. Sugar - 1 cup
6. Refined oil - 1 teaspoon
7. Chaat Masala
8. Panch Phoron
9. Lemon juice - 1 teaspoon

Method: 

1. Heat 1 tea spoon refined oil in a frying pan.
2. Add one pinch of panch phoron to the hot oil and add the tomatoes. Stir for a few seconds.
3. Now, add the chopped khejur and stir well.
4. Add the raisins and aam satta and mix well. Stir for a few seconds.
5. Next, add half cup water to it and mix well.
6. When the water starts boiling, add sugar to it and keep stirring till the sugar melts and the mixture becomes thick.
7. Add lemon juice to the thickened mixture and again mix well.
8. Turn off the heat and sprinkle some chaat masala over the chutney.
9. Let it cool in room temperature and serve as a dessert.

Recipe: Rainbow cake

Ingredients:

• Vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring.

Method:

• Preheat oven to 350 degrees. 
• Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. 
• Line bottom of each cake pan with parchment paper; brush again and set aside.
• In a large bowl, whisk together flour, baking powder and salt; set aside.
• In the bowl, cream together butter and sugar. 
• Slowly add egg whites and mix until well combined.
• Add vanilla and mix until fully incorporated.
• Add flour mixture and milk in two alternating additions and mix until well combined.
• Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. 
• Transfer the first colored batter to the cake pan. Transfer to oven and bake for about 15 minutes. Insert a toothpick into the center of the cake & see if comes out clean. Let it cool completely.
• Repeat the baking process for the rest of the colored batters one by one.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate. Place the one of the colored layers on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with the other layers.
• Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting. Refrigerate until set, about 30 minutes.
• Your rainbow cake is ready...Enjoy!!

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Recipe:Mutton Rezala

Mutton rezala

Ingredients:

1 kg - Mutton

1 tbsp - vegetable oil

3 tbsp - Ghee or vegetable oil

1.5 tsp - salt

1/2 tsp - Sugar

10 - Green chillies

6 to 8 - dried hot red chillies, soaked in warm water for 10 mins

1 tsp - kewra water

For the marinade:

3 inch - Ginger

Garlic - 8 to 9 Cloves

1.5 cups - lightly beaten Curd

1 cup - Milk

3 to 4 - Bay Leaves

8 to 10 - Cardamom pods

8 to 10 - Cloves

1 tsp - ground Mace

1/2 tsp - ground Nutmeg

Method:

1. Chop and grind, the ginger and garlic together, to make a fine paste.

2. Add the remaining marinade ingredients, along with mutton and mix well. Leave it, to stand unrefrigerated, for 3-4 hours or overnight in fridge(bring to room temp before cooking).

3. Remove the meat from the marinade and put the marinade aside.

4. Heat oil and ghee in a pan, over high heat. When hot, add the meat, salt and sugar. Stir and fry for 8-10 minutes, until the meat is lightly browned.

5. Reduce the heat to very low. Add the marinade.

6. Cover and cook for 1 hour or until the meat is tender.

7. Add the green and red chillies. Cook for a further 5-10 minutes.

8. Add the kewra water, stir and serve with rice.

Recipe: Chicken reshmi kebab

Chicken reshmi kebab

Ingredients:

1. Boneless Skinless Chicken – approx 1/2 kg
2. Heavy Whipping Cream – 1/2 cup
3. Ginger-Garlic Paste – 2 Tbsp
4. Ground Mint Leaves – 1 Tbsp
5. Ground Coriander Leaves – 1 Tbsp
6. Ground Green Chilies – to taste
7. Salt – to taste

Method:

1. 1. In a large mixing bowl, mix together all ingredients to prepare the marinade.
2. 3. Add Chicken and mix well.
3. 4. Cover and keep in the refrigerator to marinate for at least 4-6 hours.
4. 6. Pierce the chicken onto skewers and place on a baking sheet and coat them with oil.
5. 7. Grill in the oven on top shelf for 10 minutes.
6. 8. Turn chicken over and continue to grill for another 5 – 7 minutes, until light brown.
7. Serve with green salad, lemon and your favourite sauce.

Recipe: Malai Kofta

Malai Kofta 

Malai Kofta

Ingredients:

For Gravy:

• Tomato puree 
• Onion puree
• Cashew nut paste
• 2-inch piece of Cinnamon
• 2 Cloves
• 1/2 teaspoon Cumin Seeds
• 1 tablespoon Green Chilli Ginger Paste
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Red Chilli Powder
• 2 teaspoons Sugar
• Salt to taste
• 3 tablespoons Oil

For Kofta:

• 3 large Potatoes (boiled, peeled and mashed)
• 8-10 Cashew nuts, roughly chopped
• 14-16 Golden Raisins or Black Raisins, optional
• 1/4 cup Homemade Fresh Cream, freeze for 6 hours
• 4 tablespoons Corn Flour
• Salt to taste
• Oil for deep frying

Preparations:

For Gravy:

1. Heat oil in a deep pan or kadai over medium flame. Add cinnamon, cloves, cumin seeds and green chilli ginger paste, sauté for a minute.
2. Add onion puree
3. Sauté until it turns light pink – will take around 2-3 minutes.
4. Add tomato puree
5. Stir and cook for 3-4 minutes over low flame. Add red chilli powder, coriander powder, sugar and salt to taste. Mix well and cook until oil starts to separate, stir frequently in between.
6. Add cashew nut paste and cook for 2-minutes.
7. Turn off the flame. Gravy is ready. 

For Kofta:

1. Take boiled, peeled and mashed potatoes in a bowl. Add a little salt. 
2. Make round shaped equal sized balls from the mashed potatoes. Take the cream in a small bowl. 
3. Take corn flour in a plate. Take one ball and flatten it by pressing it between palms and make 1/3 inch thick pattie. Put about 1/2 tablespoon cream, 2-raisins and 3-4 pieces of cashew nuts in the center of the pattie.
4. Carefully wrap filling from all sides and make round ball. Coat the ball evenly with corn flour from all sides which will give a crispy outer layer to kofta. Repeat the process for the remaining balls.
5. Heat oil in a kadai or frying pan for deep frying. When oil is medium hot, slide 2-3 balls in oil from side of kadai and deep fry until golden brown and crispy. Take out and transfer them on to kitchen absorbent paper on a plate. Deep fry remaining the ones.
6. Take the koftas in deep bowl or a plate. Heat the prepared tomato gravy and pour it over the koftas. Garnish with fresh cream and coriander leaves. 

Malai kofta curry is now ready for serving. It can be served alone as snack or as a curry with tandoori roti, naan or rice.

Strawberry Cupcake recipe

Ingredients:

250g small strawberries
1 1/2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
100g butter, melted, cooled

Frosting:
125g butter, softened
1 1/2 cups icing sugar mixture
1 tablespoon milk


Method:

1. Preheat oven to 200°C/180°C. 
2. Line a muffin pan with paper cases. 
3. Reserve 6 strawberries. Place remaining strawberries in a mixer. Make a smooth paste/puree.
4. Place flour and sugar in a bowl. Stir to combine. 
5. Whisk milk, eggs and vanilla together. Add butter and milk mixture to it. Stir to combine. 
6. Fold strawberry puree through mixture. Divide mixture between paper cases.
7. Bake for 12 to 15 minutes. Insert a skewer into the center of 1 cake and see if it comes out clean. Let it cool for some time.

For the frosting:

1. Using an electric mixer, beat butter in a bowl until pale and fluffy. Gradually add icing sugar mixture and milk, beating constantly until combined.
2. Spread cupcakes with frosting. Top with diced strawberries. Serve and enjoy.