India Rasoi

INGREDIENTS: 1. Fish 1/2 kg [rahu,katla,red snapper,cod ] 2. Wet mixed masala paste 1/2 cup [given in EMFBC ] 3. Tomato paste 2tbs. 4. Potato 2 medium size [peeled and cut lenghtwise like french fries] 5. Green chillis 2 [sliced in half, lengthwise] 6. Tumeric powder 2tbs 7. Red chilli powder 1tsp 8. Fresh dhania 1/4 cup [chopped] 9. Kalo jeere 1tsp [kalonji] 10.Mustard oil for cooking 11. Salt and sugar to taste 12. Dhania/jeera powder 2 tsp METHOD: Mix half the tumeric powder and salt to the fish pieces. Heat oil in a kadhai. When smoke comes out of the oil,fry the fish pieces in it, to a golden brown colour on both sides. Keep aside. In the same oil put the kalo jeere and green chillis. When kalo jeere smell comes out ,lower the flame and add the potatoes. Fry them covered in low flame till almost done. Add the mixed masala and tomato paste and all the other masalas. Stir well. Add salt and little sugar. Mix well and cook covered. Add 2 cups hot water and increase the flame. When gr...

INGREDIENTS: 1. Paneer 200 grms [cut in thin rectangle cubes] 2. Full cream 1/2 cup 3. Cashewnut paste 1/2 cup. 4. Tomato 1 medium size [ chopped finely after removing the seeds] 5. Green chillis 2 [sliced half lengthwise] 6. Bengali garam masala 1tsp. 7. Bhaja masala 1 tsp [ given in EMFBC ] 8. Fresh dhania 1/4 cup [chopped] 9. Ginger paste 1tbs 10.Garlic paste 1tbs 11. Onion paste 2 tbs 12. Salt and sugar to taste 13.White oil for cooking 14.Whole garam masala 1 tbs [cloves,cinnamon,cardamom] 15. Kishmish 1 tbs METHOD: Put oil in a pan and heat it. Shallow fry the paneer pieces slightly. Take it out of the oil. In the same oil add the whole spices and let it splatter. Add the kishmish. Add the ginger, garlic and onion paste and cook in low heat for about 2 to 3 mins. Now add the paneer pieces,bhaja masala , cashewnut paste ,green chillis and stir lightly. Add salt and sugar to taste. [ taste slightly on the sweeter side] Beat up the cream and add. Add the garam masala and 1/2 cup war...

INGREDIENTS: 1. Fish fillet 1/2 kg [ bhetki or red snapper or tilapia] 2. Bread crumb as per requirement 3. White oil for frying. 4. Eggs 2 FOR MARINATION: 1. Garlic paste 1 tbs 2. Ginger paste 1 tbs 3. Green chilli crushed 1tsp 4. Red chilli flakes 1tsp 5. Lime juice 1tbs 6. Corn flour 1tbs 7. Salt to taste 8. Roasted jeera 1tsp METHOD: Marinate the fish fillets of your desired size with the above mentioned marination. Keep it aside in the fridge for about 2 hours. Beat the eggs in a bowl and dip each fish piece in the egg.[one at atime] Then coat with bread crumb. Heat oil for frying. Fry the fish pieces to a golden brown colour. PS :Serve the fish with french fries and tomato sauce. You can also blend equal portion of tomato sauce ,chilli sauce and mayo and make a good sauce to go with it. TIP OF THE DAY: If milk gets spoilt, do not throw it. Put it to boil again with some lime juice, to curdle it completely. Strain threw a muslin and take out the water. You have good paneer ready f...

INGREDIENTS: 1. Boneless chicken 1/2 kg 2. Crushed garlic and ginger [mixed ] 1/4 cup 3.Red chilli flakes 1 tbs 4.Green chillis 2 [crushed] 5. Spring onion [chopped] 1/2 cup 6. Sesame seed 1/4 cup [white] 7. Salt and sugar to taste 8. White oil for frying 9. Soya sauce 1 tbs 10.Tomato sauce 1 tbs 11. Lemon juice 2 tbs 12. Chat masala 1 tbs 13. Crushed black pepper 1tbs 14. Cornflour 1/4 cup METHOD: Cut the chicken into small pieces. Marinate it with crushed ginger/garlic ,tomato sauce,soya sauce ,red chilli flakes,crushed green chilli,crushed black pepper, salt and little sugar and lemon juice. Keep it marinated for 2 hours in the fridge. Add cornflour and sesame seeds and mix well. Heat oil for deep frying. When hot fry the chicken pieces in batches to a golden brown colour. Serve garnished with spring onions and chat masala. PS: Goes very well with cocktails and as a tea time snacks. Vegetarians can use the same recipe to make crispy baby corns , mushrooms ,cauliflower etc. TIP OF T...

INGREDIENTS: 1. King prawns 3/4 kg [cleaned with the head attached to its body] 2. Wet mixed masala paste with coconut 1 cup [given in EMFBC part 1 ] 3. Tomato paste 2tbs 4. Bengali garam masala 2 tsp. 5. Tumeric powder 1 tsp. 6. Red chilli powder 1tsp 7. Ghee 1 tbs. 8. Bay leaf 1 9. Whole spices 1tbs [cinnamon,cloves,green cardamom] 10. White oil as per requirement 11. Roasted jeera powder 1tsp. 12. Kishmish 1 tbs 13. Milk 1 1/2 cup 14. Fresh grated coconut 1/4 cup 15. Fresh dhania leaves 1/4 cup[ chopped] 16. Salt and sugar to taste METHOD: To the cleaned prawns mix little tumeric powder and salt. Heat oil in a pan and fry the prawns till it changes colour and shape. Take out of oil and set aside. Lower the heat and add the bay leaf,whole spices and kishmish. Let it splater. Add the wet mixed masala paste to the same oil and fry till oil leaves its side. Add the rest of the masalas and tomato paste and fry for awhile. Add salt and sugar and stir. [taste should be slightly on the swe...

INGREDIENTS: 1. Skin of 1 meduim size lau [lauki/ghiya/gourd] [cut in very thin strips like match sticks] 2. Onion 1 medium size [chopped ] 3. Garlic[crushed] 2 tsp 4. Grated fresh coconut 1 cup 5. Tumeric powder 1 tsp 6. Ghee 2 tbs 7. Roasted jeera powder 1 tsp 8. Salt and sugar to taste 9. green chillis 2 sliced lenghtwise METHOD: Boil the cut lau skin with water until completely soft. Drain out the excess water. Heat ghee in a non-stick fry pan. Add the crushed garlic and fry till soft and light brown in colour. Add the onion and fry till soft. Add the lau skin, green chillis and other masalas. Cover and cook for a while. Add salt and sugar to taste. The dish is a little on the sweeter side. Add the grated coconut and stir well. Cook till coconut is soft and well mixed. PS: S erve this dish with steamed rice. Bengalis have this dish as a first course in their meal at lunch time. TIP OF THE DAY: Always cook vegetables fresh as they taste better.

INGREDIENTS: 1. lau 1 medium size [gourd/ghiya/lauki] [peel skin thick and cut the lau in small cubes][keep the skin for my next recipe] 2. Potato 2 medium size [peeled and cut in cubes same size as lauki] 3. Cleaned small size prawns 2 cups [mix salt and tumeric to it] 4. Ginger paste 1 tbs 5. Tomato 1 medium [cut in small pieces] 6. Green chillis 2[sliced in half lengthwise] 7. Dhania leaves 1/4 cup [chopped] 8. Bengali garam masala 1 tbs 9. Tumeric powder 1 tsp 10. Dhania powder 1 tsp 11. Salt and sugar to taste 11. Ghee 2 tbs 12. Whole jeera 1 tsp 13. Bay leaf 1 METHOD: Heat ghee in a kadhai. Add jeera and bay leaf. Let it splater. Add the prawns and fry on low heat. Add the lauki and potatoes. Stir well. Add all the dry masalas, green chillis , ginger paste, salt and sugar. Stir well and cover and cook in very low heat until both the vegetables are soft. Can add a little water if required,but water should be dried completely at the end. Or else you can boil the cut lauki and potat...

INGREDIENTS: 1. Fish 1 kg [any type] [cleaned and cut in medium size pieces] Can use fish fillet or small fish also. 2. Mixed masala paste 4 tbs [onion,ginger,garlic,tomato] 3. Tomato paste 1 tbs 4. Green chillis 4 [sliced in half, lengthwise] 5. Dhania leaves [chopped] 1/4 cup 6. Tumeric powder 2tbs 7. Red chilli powder 1 tsp 8. Mustard paste 2 to 3 tbs [recipe given in EMFBC part 1 ] 9. Salt and sugar to taste 10. Mustard oil as per requirement [can use any other white oil also] METHOD: Wash the fish. Add tumeric powder 1 tbs and salt and mix well. Heat oil in a shallow pan or kadhai,until smoke comes out. Fry the fish pieces in the hot oil both sides to a golden colour. Reduce the heat and add the mixed masala paste. Fry covered until oil comes out. Add the tomato paste, other dry masalas,salt and little sugar. [use less salt as fish already has salt in it] Fry for a while. Add the mustard paste,green chillis and stir well. Add 2 cups water or more and increase the heat. When boilin...

INGREDIENTS: 1. Chicken [ cut in small pieces] 1 kg 2. Onion 3 large [finely sliced] 3. Garlic 1 big size [cleaned and finely sliced lengthwise] 4. Ginger 1/4 cup [finely sliced lengthwise] 5. Dry mustard powder 2 tbs 6. Red chilli powder 3 tsp 7. Lime juice 1/4 cup 8. Dhania/ jeera powder 2 tbs 9. Vinegar 1 cup 10. Punjabi garam masala 3 tsp 11. Tumeric powder 2 tsp 12. Bay leaf 2 14. Mustard oil 1 cup 15. Salt and sugar to taste METHOD: Put the chicken in a kadhai and add 1 tsp tumeric powder,vinegar,little salt. Let it cook on slow heat ,uncovered till chicken is soft and all the water dries. Put it in a plate and dry it under the fan or sun. Heat oil in a kadhai till very hot and smoke comes out. Put the the bay leaves ,onion,ginger and garlic and fry till fully dark golden brown. Stir occassionally so that it is evenly fried. Let it cool completely. Add all other masalas,the chicken pieces and lime juice. Add salt and sugar to taste. Put in a bottle and store. PS : This pickle st...

INGREDIENTS: 1. Khoya 1 cup[crumpled] 2. Milk 2 cups 3.Frozen peas 3 cups [if using fresh peas ,then boil it in the microwave for 10 mins.] 4. Paneer 100 grms [cut in small cubes] 5. Tomato paste 2 tbs or puree 4 tbs 6. Mixed masala paste 4 tbs [onion,tomato,ginger ,garlic] 7. Bengali garam masala 1 1/2 tsp 8. Tumeric powder 1tsp 9. Red chilli powder 1 tsp 10. Sliced green chilli 2 11. Kishmish 2 tbs 12. Whole jeera 1 tbs 13. Salt and sugar to taste 14. White oil 4 tbs METHOD: In a kadhai heat the oil and put whole jeera. Let it splater. Add the paneer and fry till light golden brown. Add the mixed masala paste , salt, sugar and all the other dry masalas. Fry on low heat ,till oil comes out from the sides. Add the tomato paste and green chillis and fry again. Now add the peas and khoya and mix. Add the milk and the kishmish. Cook covered in very low heat for a while or till oil come to the top of the gravy. PS: Serve this dish with naan or tandoori rotis. TIP OF THE DAY: Always cook ...

INGREDIENTS: 1. Chicken [1full ] approx.1 kg [after removing skin ,cut in small pieces] 2. Curd 2 cups [thick] 3. Onions 2 big [finely chopped] 4. Garlic [crushed] 3 tbs [can use paste also] 5. Ginger [crushed] 2 tbs [can use paste also] 6. Tomato 1 big [seeds removed and cut in small pieces] 7. Green chillis [chopped] 3 8. Bengali garam masala 1 tbs 9. Roasted jeera powder 1 tbs 10. Vinegar 2 tbs 11. Juice of 1 lime 12. Tandoori colour 1 tps [orange food colour powder] [if liquid colour used ,then use a little more] 13. Cucumber 1 [peel and cut thin slices] 14. Capcicum 1 medium size [cut in tiny pieces, after removing the seeds] 15. Bengali bhaja masala 1 tbs 16. Red chilli podwer 1 tps 17. Salt and sugar to taste 18. Amchur powder 1 tps 19. Nutmeg powder 1 tps [optional] METHOD: Wash the chicken. Put it in a big bowl and add curd, garlic ,ginger, food colour and all other dry masalas. Add salt and sugar. Add the lime juice and vineger also. Mix well. Cover and let it marinate for a...

[vegetarians can make this recipe without the prawns] INGREDIENTS: 1. Small prawns [after cleaning] 1 cup [mix 1 tsp tumeric powder and 1/2 tsp salt to it] 2. Potato 1 big size [peel and cut in medium size cubes] 3. Tomato 1 medium size [cut in cubes] 4. Flat green beans 100 grms[ cut in 2 inch length size] 5. Drum stick 2 [cut in 2 inch length] 6. Brinjal 1 medium size[cut same size as potato] 7. Spinach 2 bunchs [coarsely chopped] 8. Onion 1 big[ chopped] 9. Garlic 1 full small size [coarsely crushed] 10. Green chillis 2 [sliced] 11. Tomato paste 1 tbs 12. White radish 1 long [cut same as potato] 13. Bengali mustard paste 1 tbs 14. Red chilli powder 1 tps 15. Tumeric powder 1 tps 16. Dhania powder 1 tbs [coriander] 17. Roasted jeera powder 1 tsp [cumminseed] 18. White oil 6 tbs 19. Panch phoron 1 tbs [5 whole spices mixed together] i.e methi,kalongi,mustard,jeera,sauf . 20. Salt and sugar to taste METHOD: Cut and wash all vegetables well. Put oil in a kadhai. When hot, add the panch...

INGREDIENTS: 1. Ripe banana 3 big size [cut breathwise in 1/2 cm slices] 2. Sultana [kishmish] 1 tbs 3. Cashewnuts 8 to 10 pieces [roasted and coarsely crushed] 4. Hing 1/4 tsp 5. Nutmeg powder 1/2 tsp 6. Whole dry red chilli 2 pieces 7. Whole jeera 1 1/2 tsp 8. Juice of 1 lemon 9. Ghee 2 to 3 tbs [pure] 10. Salt and sugar to taste 11. Tumeric [haldi] powder 1 tsp 12. Fresh dhania chopped 1/4 cup [for garnishing] 13. Roasted jeera powder 1tsp 14. Cinnamon powder 1 tsp 15. Cardamom powder 1 tsp METHOD: To the cut banana slices, add half the lemon juice and mix lightly. Heat a non- stick pan and put the ghee. When hot, add hing,whole red chillis and jeera. Let it splater. Add the banana slices and the cashewnuts and kishmish to it. Stir lightly. Add all the other ingredients and stir. Add remaining lemon juice, salt and sugar. Should have a sweet and sour taste. Cover and cook in very low heat, until ghee leaves the sides of the pan and bananas are soft. Serve after garnishing with dhan...

INGREDIENTS: 1. Fresh live crabs 2 kg or 4 big size [ cleaned and cut into medium pieces] 2. Onion 2 big[finely chopped] 3. Garlic 1 full big size [crushed] 4. Ginger 1 inch piece[crushed] 5. Tomato 2 big [finely chopped] 6. Dhania leaves 1 bunch [finely chopped ,for garnishing] 7. Bengali garam masala 1 1/2 tbs 8. Roasted jeera powder 1 tbs 9. Tomato paste 2 tbs 10.White oil and ghee mixed 1 cup 11. Bay leaves 2 piece 12. Whole spices 1 tbs[cardamom,cinnamon, cloves and black pepper] 13. Tumeric powder 1 1/2 tsp[ haldi] 14. Red chilli powder as per taste [1 1/2 tsp] 15.Salt and sugar to taste METHOD: Put the mixed oil in a kadhai. Let it get heated.put the whole spices and bay leaves. Let it splater.add the crushed garlic and fry till it is brown. Add the chopped onion and ginger.fry well till it is light brown in colour Add the crabs and stir and fry until the crabs change to orange colour. Add all the other ingredients and stir. Reduce the heat and cook covered until the water that...

INGREDIENTS: 1. Thin tamarind water 1 cup 2. Fresh dhania leaves 2 big bunch 3. Fresh pudhina leaves 1 big bunch 4. Roasted peanuts [without skin] 1 cup 5. Garlic [peeled] 1 full 6. Ginger 1 inch piece 7. Raw mango [medium size, peeled and cut in small cubes] 2 8. Fresh grated coconut 1 cup 9. Mustard oil 2 tbs [can use olive oil or any other white oil] 10. Whole black pepper 1 tbs 11. Salt and sugar to taste METHOD: Wash the dhania and pudhina leaves well. Cut them finely. Put all ingredients together in a grinder Grind well and make a fine paste. Store in a plastic box in the freezer. PS: This chutney can be used to serve with any type of fries or as a base for sandwich. Also try using it to marinate fish for frying, tastes delicious. TIP OF THE DAY: While making mutter paneer curry ,use milk to make the gravy instead of water,and see the difference in taste.

INGREDIENTS: 1. Boneless chicken cut in small cubes 1/2 kg 2. Egg 1 3. Cornflour 1 1/2 tbs. [ 1/2 tbs. Mix with little water to make a thick paste] 4. Garlic crushed 1 full big pod 5. Dry red chilli [whole] 2 6. Soya sauce 1 tbs 7. Black pepper powder [as per taste] 8. Ajino moto powder 1 pinch 9. Roasted cashewnuts [sliced in half] 7 pieces 10. Honey 1 tbs 11. Spring onion [to garnish]1 small bunch] finely chopped 12. Oil to fry [any white oil can be used] 13. Chilli oil[ take 2 tsp red chilli powder and pour some very hot oil over it, let it set for a while then strain the oil.] Chilli oil is ready. 14. half lemon juice 15. half cup water or chicken stock METHOD: Mix 1 tbs cornflour[dry] ,little salt ,pepper powder,half crushed garlic paste and egg to the chicken . Heat oil to deep fry ,and fry the chicken cubes until golden brown. Remove from oil. In a pan put the chilli oil and remaining crushed garlic.fry till light brown. Add the whole red chilli,soya sauce,water or chicken stoc...

INGREDIENTS: 1. Medium size prawns 1/2 kg [ off the shell and deveined] 2. Tamarind paste 1 tbs [dissolved in 1/2 cup water] 3. Onion 1 large [finely chopped] 4. Tomato 1 large [finely chopped after removing the seeds] 5. Ginger paste 1 tbs 6. Garlic paste 1 tbs 7. Whole dhania 1 cup 8. whole jeera 1/2 cup 9. Pudhina leaves 1 bunch 10. Dhania leaves 1 bunch 11. Tomato sauce 2 tbs 12. Olive oil 2 tbs 13. Bengali garam masala 1 tbs [recipe given on 2nd april '08] 14. Red chilli powder 1tps 15. Green chillis 2-3 [sliced in half lenghtwise] 16. Freshly grated coconut 1/2 cup [optional] 17. Salt and sugar as per requirement 18. Roasted peanuts 1/2 cup [optional] METHOD: Wash the prawns and keep aside. Coarsely grind in a grinder whole dhania,jeera,red chilli powder, ginger and garlic paste,garam masala, dhania and pudhina leaves [saving a little of both for garnishing later] Take a non-stick pan and put the prawns in it. Add the tamarind paste. Let it simmer for 2 mins. Add the olive oi...

WET MASALA MIX MASALA PASTE [makes 2 types of masala] INGREDIENTS: 1.Onion 4 large 2.Tomato 4 large 3.Garlic 2 whole pod [big size] 4.Freshly grated coconut 1 full cup 5.Ginger [ cut in small pieces] half cup METHOD: Break open the garlic and soak in water.Do not peal them. Cut the tomatos and onion in medium size cubes.Put the tomato in a blender and make a puree. Add the ginger pieces and blend again. Now add the onion and garlic[drain out the water from the garlic] Blend the mixture to a smooth paste. Do not add any water to it. Take out half the portion and store in a plastic air tight container in the the freezer. To the remaining masala in the blender, add the coconut and grind to a smooth paste. Store this paste also like the above paste . MUSTARD PASTE [shorshe bata] INGREDIENTS: 1. Mustard [smal grain] 1 cup 2. Garlic 1 full pod [pealed] 3. Salt 1 1/2 tsp 4. Green chilli 4 to 5 METHOD: Soak the mustard in cold water for about 1/2 an hour. Wash well with the help of a tea str...

DRY MASALAS GARAM MASALA INGREDIENTS: 1. Cloves 100 grms 2. Cinnamon 100 grms 3. Cardamoms 100 grms 4. Sugar 1/2 cup METHOD: Put all the ingredients together in a dry grinder [mixer] and grind to a fine paste. Store in an air tight bottle. BHAJA MASALA INGREDIENTS: 1. Jeera 50 grms 2. Dhania 100 grms 3. Dry red chilli 50 grms 4. Cloves 50 grms 5. Cinnamon 50grms 6. Cardamom [green] 50 grms 7. Cardamom [black] 10 grms 8. Bay leaves 10 grms 9. Black pepper 10 grms METHOD: Mix all the ingredients together and dry roast in a non-stick pan or kadhai until golden brown. Let cool for a while. Then grind the masala in a grinder[mixer] to fine powder. Store in an air tight tin or bottle. PS: This masala has a very strong odour. So it is my advice that while making it cover your nose and mouth with a cloth to avoid sneezing. ROASTED JEERA POWDER INGREDIENTS: Jeera powder 100 grms METHOD: Dry roast the jeera powder in a non-stick pan in low heat until light brown and the roasted aroma comes. Co...

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