Kabab e Paneer

Ingredients

• paneer cube - 20
• tomato round sliced - 20
• onion round sliced - 20
• capsicum round sliced - 20
• red chilli powder - 5tsp
• chaat masala - 5tsp
• cornflour - 5tbsp
• salt to taste
• oil for frying 

Method

• for the batter in a mixing bowl mix cornflour, chilli powder, chaat masala, salt & water to form a thick batter
• add the paneer cubes & rest of the vegetables in the batter and let marinate for 15-20min
• now heat oil in a tava and light fry all the marinated vegetables & paneer cubes
• then decorate the kababs by placing each of one one each of paneer, tomato & capsicum in a tooth pick
• when all are completed serve with round sliced onions & tomato sauce

Paneer Roll

Ingredients

• paneer(grated) - 500gm
• big boiled potatoes - 5
• chopped onion - 2
• chopped garlic - 4
• chopped ginger - 2pcs
• chopped green chillies - 3
• garam masala powder - 2tsp
• tomato puree - 2tbsp
• red chilli powder - 1tsp
• cornflour - 1cup
• baking powder - 2tsp
• breadcrumbs - 1bowl
• salt to taste
• refined oil for frying

Method

• firstly smash the boiled potatoes & grated paneer together and keep aside
• now for the stuffing heat oil in a pan
• add onion, garlic, ginger, green chillies, garam masala, tomato puree and mix well
• now add the smashed potato - paneer with rest of the ingredients and mix well
• once the mixture is ready off the gas & keep aside
• now for the batter take a mixing bowl, add cornflour, baking powder, red chilli powder, salt and water to form a thick batter
• then take small portion of the mixture and form a shape of a roll and dip in the batter, then cover with the bread crumbs and deep fry in oil
• serve hot with tomato sauce & salad

Mocha r Cutlet

Ingredient:

• mocha(boiled) - 250gm
• boiled potatoes - 2
• ginger garlic paste - 2tsp
• green chillies - 2
• peanuts - 25gm
• raisins - 25gm
• garam masala powder - 2tsp
• salt to taste
• sugar as per taste
• cornflour - 1medium bowl
• baking powder - a pinch
• red chilli powder - 1tsp
• breadcrumbs - 1medium bowl
• oil to fry

Method

• firstly smash the boiled mocha & potatoes together and keep aside
• heat little oil in a pan, add ginger garlic paste, green chillies, peanuts, raisins, garam masala, salt, sugar & mix well
• add the smashed mocha & potato to the rest of the ingredients and mix well
• when the stuff for the cutlet is ready off the gas and keep it aside
• now for the batter in a mixing mowl mix cornflour, baking powder, red chilli powder, salt & water to form a thick batter
• make small balls of the stuffing and give it a shape either square or heart shape and dip in the batter and roll over the breadcrumbs and keep aside
• then deep fry in oil. While frying when the cutlets get brownish serve hot with sauce

Paneer in Whipped Cream

Ingredients

• paneer - 250gm
• chopped onion - 3
• garlic - 4
• ginger - 2small pc
• green chillies - 2
• fresh curd - 1/2cup
• whipped cream - 1/2cup
• butter - 50gm
• turmeric powder - 1tsp
• garam masala powder - 1tsp
• kashmiri chilli powder - 1tsp
• milk - 1/2cup

Method

• make a paste of tomato, chillies, ginger, garlic & keep aside
• heat butter in a pan, add chopped onions, tomato paste and mix well
• as the onion gets brownish add curd, cream, haldi, kashmiri mirch & garam masala powder
• once oil gets separated add milk
• stir well to form a thick gravy and then add paneer cubes. But remember paneer cubes won't be fried
• once the preparation is ready decorate with chopped coriander leaves, chopped onions & green chillies
• serve hot with roti, paratha, nun etc

Chilli Paneer in Soya Sauce

Ingredients

• paneer cubes - 2cup
• cornflour - 1/2cup
• red chilli powder - 2tsp
• ginger garlic paste - 2tsp
• chopped onion - 2
• chopped garlic - 3-4
• green chillies - 3
• green capsicum cubes - 2
• tomato (cut & paste) - 2
• soya sauce - 2tsp
• red or green chilly sauce - 2tsp
• vinegar - 1tsp
• salt to taste
• oil to fry
• chopped coriander leaves - 1bunch

Method

• mix salt and ginger-garlic paste with the paneer cubes
• roll the cubes on cornflour & deep fry in oil and keep aside
• heat oil in a pan, add onion, garlic, green chillies
• once the onions get brownish add tomato paste, soya sauce, chilli sauce, vinegar & mix well to form the gravy
• as the spices get thick add capsicum & cover with a lid to cook
• finally when the gravy is ready add paneer and mix well with the gravy
• serve hot with coriander leaves

Kadhai Paneer

Ingredients

1. Paneer Cubes - 3cups
2. Chopped Onion - 2pcs
3. Chopped Garlic - 4-5pcs
4. Chopped Ginger - 2tsp
5. Green Capsicum (Cut into pieces) - 2
6. Red Capsicum (Cut into pieces) - 1
7. Chopped Green Chillies - 2
8. Tomato Paste - 1
9. Tomato Sauce - 2tsp
10. Cumin Seeds - 1tsp
11. Red Chilly Powder - 1tsp
12. Turmeric Powder - 1tsp
13. Cumin Powder - 1tsp
14. Corriander Powder - 1tsp
15. Salt to Taste
16. Refined Soyabean Oil - 3tsp
17. Chopped Corriander Leaves - 1bunch

Method

1. heat oil in a pan and saute with whole jeera seeds
2. add onion, garlic, ginger, green chillies, haldi, red chilli powder, jeera powder, dhaniya powder and mix well
3. add tomato paste and tomato sauce & mix well so that the spices get in a gravy form
4. Once the oil gets separated from the spices add capsicum, salt, little water and cover with a lid so that the capsicums get cooked for a while 
5. after sometime remove the lid and if the capsicums are cooked add the paneer cubes in it
6. mix well with rest of the ingredients and when done serve hot with corriander leaves

Please note that the paneer cubes won't be fried

White Peas Ka Pakora

Ingredients

• White Peas (Mator) (Half Boiled)
• Rice Flour (Chaler Guro) - 2tsp
• Cornflour - 2tsp
• Lemon Juice
• Curry Leaves
• Red Chilly Powder - 1tsp
• Roasted jeera Powder - 1tsp
• Chat Masala - 2tsp
• Salt to taste
• Sugar

Method

• Take a bowl
• Mix half boiled white peas, cornflour, red chily powder, roasted jeera, chaat masala, lemon juice and mix well
• Heat oil in pan
• Make small balls of the white peas mixture and deep fry in the oil like pakora
• Serve hot with tomato sauce, kasundi

Paakal Mach er Jhal

Ingredients

• Paakal Fish (Sea Fish) - 500gm
• Chopped Onion - 2
• White Mustard Paste - 4-5tsp
• Black Cumin - 1tsp
• Chopped Green Chilly - 4-5
• Salt to Taste
• Ginger Paste - 2tsp
• Garlic Paste - 2tsp
• Turmeric Powder - 1tsp
• Sugar
• Chopped Corriander Leaves

Method

• Marinate the fishes with salt, turmeric powder & 1tsp mustard oil
• Heat mustard oil in a pan and fry the marinated fishes. Remove the fishes from oil & keep aside
• Again heat oil in the pan, add black jeera, chopped onion, ginger paste, garlic paste, turmeric powder, chopped green chillies, sugar, water and stir all the spices well to form a thick gravy
• Add white mustard paste, salt to the rest of the ingredients and mix well
• Finally when the gravy is ready add the fried fishes in the gravy
• Since this fishes are very soft so don't stir much.
• Serve hot with green chillies & corriander leaves

Duck Meat Kasha

Ingredients:

1. boiled duck meat
2. duck meat stock
3. onion paste - 
4. chopped ginger
5. onion cut into pieces
6. chopped garlic
7. tomato paste
8. whole tomato - 2
9. whole garam masala
10. Dry red chilly powder
11. whole dry red chilly - 4
12. turmeric powder
13. sugar
14. salt to taste
15. mustard oil 

Method:

1. heat oil in a pan, add half of the onion paste, tomato paste, chopped onions, whole dry red chilly, turmeric powder, red chilly powder
2. add duck meat stalk, chopped ginger, chopped garlic and mix all the ingredients well
3. add already boiled duck meat pieces, salt, sugar, 2 whole tomatoes & mix well with the spices to form a thick gravy & cover the lid for 5-10min
4. remove the lid and if its done serve hot with thin grained rice

Mutton Egg Devil

Ingredients

• Boiled Eggs (cut into two pieces) - 10
• Boiled Potatoes - 5
• Boiled Mutton Keema - 250gm
• Egg (for batter) - 4
• Tomato Sauce - 2tsp
• Kasundi (Mustard Sauce) - 2tsp
• Ginger Paste - 1tsp
• Onion Paste - 2tsp
• Garlic Paste - 2tsp
• Garam Masala Powder - 1-2tsp
• Roasted Dry Red Chilly Powder - 1tsp
• Bread Crumbs Powder
• Turmeric Powder - 1tsp
• Salt
• Sugar - 2tsp
• Refined Oil for frying
• Mustard Oil for preparing the stuff

Method

• Heat oil pan, add 2tsp onion paste, 1tsp ginger paste, 2tsp garlic paste, red chilly powder, turmeric powder, sugar, salt
• Add boiled mutton keema, boiled potatoes, garam masala powder & mix well with the rest of spices
• Once the stuffing is done remove from the gas and keep aside
• Take one piece of egg and cover it totally with the mutton keema's stuffing
• On the other end make a batter by mixing egg & salt
• Now dip the devils in egg batter and then roll on the bread crumbs
• Then deep fry the egg devils in refined soya oil and serve hot with salad, sauce & kasundi

Bhetki r Butter Fry

Ingredients

• Bhetki Fillet (marinated with salt & lemon juice)
• Milk - 1cup
• Butter - 3tsp
• Cornflour - 4tsp
• Maida - 1cup
• Egg - 2
• Lemon Juice
• Ajinamoto (optional)
• Black Pepper Powder - 1tsp
• Green Chilly Paste - 1-2tsp
• Roasted Red Chilly Powder (Shukno Lanka) - 1tsp
• Salt

Method

For the batter:

• Take a bowl, add flour, butter, egg, ajinamoto, black pepper powder, red chilli powder, green chilly paste
• Add cornflour, then milk not too much together so that the batter remains a thick one

For the Fry:

• Heat oil in a pan for deep frying the fishes
• Now dip the marinated fishes one by one in the batter and then let fry at low flame
• Once the fillets turn golden brown serve them hot with sauce

Chicken Pulao

Ingredients

• Cooked Basmati Rice
• Boneless Chicken(boiled with salt)
• Paneer (cut into pieces)
• Cashew Nut
• Raisins
• Small Cardamom
• Lavang
• Cinnamon
• Salt to taste
• Sugar
• Ghee
• Green Peas
• Refined White Oil
• Kesar dipped in milk

Method

• Heat oil in a pan, add bay leaf, small cardamom, lavang, boiled boneless chicken, paneer pieces & green peas.
• Mix all the ingredients well
• Add basmati rice, sugar & salt
• Once when the pulao is done add the kesar dipped in milk from top of the rice and again mix the rice upside down for the colour
• Now when it is ready serve hot with any veg or non veg dish

Strawberry Custard With Cherry

Ingredients

• Chopped fresh strawberry (semi boiled in sugar syrup) - 1bowl
• Cherry
• Custard Powder (Vanilla Flavour) - 6tbsp
• Khoya Kheer - 1cup
• Sugar - 1cup
• Milk - Boil 750gm to turn it into 500gm

Method

• Store some amount of boiled milk in fridge because custard powder is mixed with cold milk
• So now add 6tbsp custard powder to the cold milk and keep aside
• Put the rest of the milk which is already boiled on gas and once the milk starts boiling add the custard powder mix in it and stir well
• Add sugar & khoya kheer and stir well so that the custard thickens up
• Add the semi boiled strawberry pieces and stir well &take off from the gas
• Pour in a serving bowl and dress on top with whole cherries
• Store it in fridge and serve cold 

Kamranga r Chutney

Ingredients

1. Sugar as per taste
2. Lemon Juice - 2tsp
3. Salt to tast
4. Dry Red Chilly (Shukno Lanka) - 2-3
5. Fried fennel seeds (mouri) - 2tsp
6. Kamranga (cut into pieces) - 8-10
7. Lemon Leaf - 7-8
8. Sugar Syrup - 1 Medium Bowl
9. Mustard Oil - 2tsp

Method

1. Heat mustard oil in a pan and add the dry red chillies in it.
2. Add the pieces of kamranga in it, salt and cover the little so that the kamranga pieces get cooked on low flame.
3. After 5-10min remove the lid and if the pieces are more or less cooked add sugar syrup to it along with sugar and 2-3 lemon leaves & again cover the lid to get cooked.
4. Take off the lid as the kamranga is fully cooked by now. Add lemon juice and fennel seeds to it
5. Now put the pan on high flame so that the chutney gets thickened.
6. On the other end for decoration spread few lemon leaves, cherry in a bowl and then pur the chutney on top of the decoration

Bangali r Mutton Kasha

Ingredients

• Mutton (boiled) - 500gm
• Mutton Stock
• Bay Leaf - 2-3
• Fresh Curd (Yogurt) - 4tsp
• Onion Paste - 4tsp
• Ginger Paste - 2tsp
• Garlic Paste - 2tsp
• Cashew Paste - 1 medium bowl
• Turmeric Powder - 2tsp
• Roasted Red Chilly Powder - 3tsp
• Garam Masala Paste - 4tsp
• Ghee - 4tsp
• Sugar as per taste
• Salt to taste

Method

• Heat oil in a pan. Add bay leaf, onion paste, salt, garlic paste, ginger paste & mix well
• Add chilly powder,turmeric powder, mutton stock & the boiled mutton pieces. Stir well & cover with a lid
• Add curd, cashew paste and stir well on low flame
• When the gravy gets thick add ghee, garam masala paste
• Transfer from pan in the serving dish & decorate with coriander leaves
• Serve hot with rice or nun paratha 

Thanda Malai Made From Nalen Gur

Ingredients

• nalen gur (Molasses) - 1 1/2 Cups
• hand crushed chocolate buiscuts - 1Cup
• chopped cashew nuts - 5tbsp
• raisins - 5tbsp
• vanilla icecream - 1 Bar

Method

• take a long glass like the one is used for having champaign
• pour 2-3tsp nalen gur at the bottom of the glass
• add 1tsp crushed buscuits
• then 1scoop vanilla ice cream
• put few raisins & chopped cashew nuts
• again pour a layer of nalen gur followed by a layer of choco buscuits & 1scoop vanilla icecream and then raisins and cashew nuts
• you can form as many layers as per the height of the glass
• but finally the nalen gur should be on the top of the layer
• serve with one cherry on the top and a wafer buscuit at the side and finallyits ready to be served

Mishti Singhara

Ingredients

• flour - 1cup
• milk - 1cup
• butter - 2tbsp
• chopped pista nuts
• small cardamom powder - 2tsp
• chopped raisins
• sweet khoya kheer (grated) - 1cup
• grated coconut - 1cup
• sugar - 4-5tsp
• ghee - 2tsp
• sugar syrup (Not very Thick) - 1bowl
• refined sunflower oil - for deep frying

Method

• Take a bowl. Put flour, milk, a pinch of salt, butter, sugar & mix well
• Add 1egg to the mixture and form the dough for the singhara & keep aside
• Take a pan. Add ghee, grated coconut, sugar, khoya kheer, chopped cashew, chopped raisins, chopped pista, small elaichi powder and mix well all the ingredients until the stuff gets tight. Then remove from flame & keep aside.
• Make small balls of the dough with little oil in hand. Roll the ball as we do for roti or paratha but a smaller circle. Cut the circle from between with a knife.
• Take 1piece and put 1tsp mixture inside and fold it in the shape of a paan & keep aside
• Now heat oil in a pan and deep fry those meetha singharas in the shape of a paan
• Once the the singhara's get golden brown put them in the sugar syrup
• Serve either hot or cold

Aloo Dum

Ingredients

• Boiled Potatoes - 5-6
• Fresh Curd - 1cup
• Sugar as per taste
• Whipped Cream - 4tsp
• Small Cardamon - 4-5
• Ajwain - 1tsp
• Hing - a pinch
• Garam Masala Paste - 2tsp
• Refiened Soya Bean Oil
• Roasted Jeera Powder - 2tsp

Method

• Heat oil in a pan. Add pinch of hing, ajawain, boiled potatoes and mix well
• Add curd, sugar, whole elaichi, roasted jeera powder and mix together
• Add garam masala paste, salt & whipped cream
• Once it is done place the aloo dum in a serving dish, decorate with corriander leaves & serve hot with kachori, paratha etc but especially with peas kachori nowadays in winter

Dilkhush Laddu

Ingredients

• grated coconut - 1bowl (medium)
• sugar - 2 to 3tsp
• khoya kheer - 1bowl (small)
• condensed milk - 1bowl (small)
• small cardamom powder - 1tsp
• chopped cashew nuts
• raisins - 10-12
• roasted white sesame (sada til) - 1bowl (small)
• chopped almonds - 1bowl (small)

Method

• heat the pan on flame
• add grated coconut, sugar and mix well
• add elaichi powder, khoya kheer, condensed milk, raisins and mix until the mixture gets tight
• add chopped cashew nuts. take off the mixture from gas and keep aside to cool down
• make small balls of the mixture and then cover it by rolling the balls on roasted white sesame & chopped almonds
• serve it to your friends and families

Nalen Gur er Kalakand

Ingredients

• home made paneer (chhana) - 2bowl(medium)
• grated khoya kheer - 2tsp
• sugar - 1tsp
• pista (powdered)
• cashew nuts (semi Powdered)
• ghee - 2tsp
• condensed milk - 1/2tin
• molasses (nalen gur) - 2tsp
• rose water (optional)

Method

• heat ghee in a pan
• add the home made cheese in it, and mix well with the ghee
• then add grated khoya kheer, sugar, nalen gur and again mix well so that the mixture doesn't get dark
• add 1/2 can of the condensed milk and again mix well & keep aside
• take a plate and add ghee to it. put powdered pista & cashew nuts on top of that
• put the cheese mixture on top of that pista & cashew powder. give the mixture a shape of the plate with edge of a knife and after a while turn the plate on top so that the pista and nuts come on top of the sweet.
• then cut into square pieces and serve all

Pao Madhuri (Bread Mithai)

Ingredients

• bread - 4pcs
• sugar syrup
• thickened milk (boil & thicken the milk) - 1bowl
• suji - 2tsp
• flour - 2tsp
• khoya kheer
• small cardamom (chota elaichi) - 1tsp
• sugar - 2tsp
• ghee
• baking powder - a pinch
• salt to tatse
• refined soya bean oil

Method

• take a mixing bowl, add bread & soak it in boiled milk and keep aside
• then take another bowl and add flour, suji, baking powder, small elaichi, sugar & salt
• mix this mixture nicely with the bread & milk mixture
• smash the paste properly with hand so that clumps doesn't form
• heat oil in a pan. when oil gets heated add ghee,
• take small quantities of this batter in a spoon and deep fry in the oil
• after frying the pieces pour them in sugar syrup
• finally serve hot with khoya kheer & chota elaichi