Mattor Paneer

*. Ingredients:>

( measuring cup used , 1 cup = 250 ml )

200-250 gms paneer/cottage cheese.

1 cup peas or matar - fresh or frozen

2 to 21/2 cups water.

½ tsp turmeric powder (haldi)

¼ tsp red chili powder (lal mirch powder)

½ tsp punjabi garam masala powder

1 tsp coriander powder (dhania
powder)

2 or 3 tbsp oil or ghee

a few coriander leaves for garnishing (dhania patta)

salt as required

sugar as required and optional

*.Ingredients for the masala paste:

3 medium sized ripe red tomatoes, chopped.

1 medium to large onion, chopped

1 green chili, chopped

½ inch ginger, chopped (adrak)

2-3 garlic, chopped (lahsun)

1 tbsp chopped coriander,chopped
5-6 whole cashews, chopped.

Paneer Paratha

*.Ingredients:>

( measuring cup used , 1 cup = 250 ml )

*.for the paratha dough :>

2 cups whole wheat flour /atta water.

*.for the paneer stuffing :>

200 or 250 gms paneer or cottage cheese.

1 or 2 green chilies , finely chopped.

1 tsp red chili powder

1 tsp mango powder or amchur

¼ tsp or ½ tsp punjabi garam
masala or garam masala powder

salt or rock salt as required

ghee or oil for frying the parathas

                

Jhal Muri(Snacks)

*. Ingredients:>

Puffed rice (kurmura/ murmura)

2 cups Onion, chopped 1 medium

Sprouted black Bengal gram (kala chana), boiled

1/4 cup Cucumber, 1/2 inch pieces

1 small Tomato, 1/2 inch pieces

1 small Green chillies,

chopped 2 Roasted peanuts, skinned

2 tablespoons Fresh coriander leaves, chopped

2 tablespoons Mustard oil, taken from a pickle.

2 tablespoons Fresh coconut, sliced
thinly for garnis

*.For masala:>

Red chilli powder 1/2 tablespoon

Black salt (kala namak) 1 teaspoon

Roasted cumin powder 1 tablespoon

Chaat masala 1 teaspoon

Shingara(Samosa)

*.Ingredients:>

*1.For dough>

Oil to Deep Fry

250 gms of Refined Flour

4 tsp Ghee

1/2 cup Water approx

Salt to taste

2 tbsp Oil.

*2.For filling:>

100 gm of Cauliflower - Finely Chopped into Small Pieces

100 gm Potato - Diced

100 gm of Shelled Peas

50 gm Onion - Finely Sliced

Water as required

1/4 tsp Turmeric Powder

1/4 tsp Coriander Powder

1/4 tsp Chili Powder

1/4 tsp Sugar

1/4 tsp Ginger Paste / Powder

Salt to taste

Mughlai Paratha

*Ingredients:>

• 300 gm Maida

• 2 Eggs

• 1 tsp Baking powder

• Oil to cook

• Salt to taste

                        *Priparation:>

1.Take a big bowl and mix
flour, baking powder and salt.

• Rub the flour with 2 tbsp of oil.

• Add little water at a time and make soft dough.

• Make 8 balls from the dough
and roll out into flat thick rounds.

• Apply little oil, sprinkle some
flour and fold it into half circle.

• Again apply little oil and flour, fold it lengthwise.

• Now roll it, press down and
roll out into square of 8 inches by 8 inches.

• Brush the surface of the
paratha with the beaten eggs.

• Turn all four corners towards the middle.

• Heat the girdle and apply oil.

• Cook the paratha on it, applying oil along the edges.

• Fry on both the sides until brown patches appear.

*Tips:>

Serve it hot with tomato souces & chilli souces...

Bahapa Elish

*.Ingredients:>

Hilsa (ilish) 1/2 kilogram

Salt to taste

Turmeric powder 1 teaspoon

Mustard seeds 2 teaspoon

Green chillies 2-3

Ginger 1 inch piece

Mustard oil 3 tablespoons

                   *Preparation:>

1. Sprinkle fish slices with salt and half of the turmeric powder.

2. Make a smooth paste of yellow mustard seeds,
black mustard seeds, green chillies, ginger, salt & remaining turmeric powder.

3. Take a pan and place the fish in it and place the pan on the ring in the pressure cooker.

4. Spread paste liberally on fish.

5. Pour mustard oil on top.

6. Place ring in the pressure cooker.

7. Pour three cups of water into the cooker and place the pan with the fish on the ring.

8. Cover with lid and steam the fish for eight to ten minutes.

9. Serve hot.

*.It,s a Bengali Dish...