ALOO MASALA [BANGLA RECIPE]

 INGREDIENTS

1. Potatoes             500 gms
2. Dry ginger         1"
3. Turmeric            1/2 tsp
4. Salt                    2 tsp
5. Tamarind           lemon size
6. Chilly powder   2 tsp
7. Daniya powder  2 tsp
8. Hing                  1/4 tsp
9. Sugar                1 tsp
10. Bay leaves        3
11. Cumin seeds     1 tsp
12. Red chilies        2
13. Cinnamon         1 1/2 "
14. Lavang              4
15. Cardamom       3
16. Oil                    1 ladleful

METHOD

• Boil potatoes and peel. Cut into cubes. Soak tamarind and extract the juice.
• Grind jeera, cinnamon, lavang, chilly powder, cardamom, dry ginger to a smooth paste.
• Heat oil and fry the potatoes, keep it aside.
• In the same oil fry bay leaves and hing.
• Add the masala paste, salt, sugar, turmeric, tamarind juice, chilly powder.
• Mix well and add fried potatoes, cook on low heat for 10 minutes.
• Serve hot with chapati or poori.

KASHMIRI PANEER SPECIAL

 INGREDIENTS

1. Paneer                       800 gms
   
2. Milk                          1 glass
3. Turmeric                   1/2 tsp
4. Dry ginger powder   1 tsp
5. Fennel seeds             3 tsp
6. Bay leaf                    2
7. Cardamom               7-8
8. Oil                            1 cup
9. Ghee                        2 tsp
10. Salt                           3 tsp
11. Garam masala          2 tsp 
12. Chilly powder         2 tsp
13. Water                       1 cup

METHOD

• Cut paneer to small pieces.
• Heat oil in a kadai and fry paneer.
• In a heavy bottomed pan add paneer and water.
• Bring to boil and in a seasoning pan heat 1/4 cup of oil.
• Fry all the masala ingredients and pour over paneer.
• Add milk, salt, turmeric and chilly powder.
• Simmer for 2 minutes on a low heat.
• Serve hot with roti.

KASHMIRI BRINJAL SIDE DISH

 INGREDIENTS

1. Brinjal                       4-5 nos
   
2. Tamarind                   lemon size
3. Salt                            2 tsp
4. Red chilly powder    1 tsp
5. Hing                          1/4 tsp
6. Oil                             1 cup
7. Fennel seeds             3 tsp
8. Dry ginger powder   1 tsp
9. Jeera seeds               1 tsp
10. Lavang                     2-3
11. Water                        1 cup

METHOD

• Cut brinjal length wise, soak tamarind and extract.
• Heat oil in a kadai, season with jeera, fennel seeds, lavang and hing.
• Add brinjal and fry till soft.
• Now add tamarind juice, salt, dry ginger powder and chilly powder.
• Cook on a low flame until the gravy thickens.
• Icooked in an iron pan so the brinjal looks black.
• Serve hot with rice and chapati.

KASHMIRI CARROT KARISHMA

 INGREDIENTS

1. 
   Carrot                         500 gms
   
2. Curd                           1/2 liter
3. Oil                              1 cup
4. Salt                             1 tsp or more
5. Hing                           1/4 tsp
6. Pepper powder           1 tsp
7. Cardamom                 5
8. Lavang                      5
9. Fennel seeds              3 tsp
10. Dry ginger powder    1 tsp
11. Cinnamon powder     1/2 tsp
12. Jeera powder              1/2 tsp

METHOD

• Cut carrot into long finger size lenght and cook for 10 minutes.
• Heat in a pan add all the masala items and fry for a minute.
• Add beaten curd and bring to boil.
• Add salt, carrot and cook on low heat until the gravy becomes thick.
• Serve hot with chapati and rice.

KASHMIRI ALOO CURD BAJJI

 INGREDIENTS

1. Potatoes                    750 gms
2. Curd                          1 cup
3. Fennel seeds             4 tsp
4. Dry ginger powder    1 tsp
5. Cardamom                 4-5
6. Jeera                          1/2 tsp
7. Cinnamon powder     1/2 tsp
8. Oil                              2 cups
9. Salt                            3 tsp
10. Chilly powder           2 tsp
11. Hing                          1/4 tsp

METHOD

• Boil whole potatoes, peel outer skin and cut into cubes.
• Heat oil and fry the potatoes, keep it aside
• In the same pan take out excess oil and heat 1/2 a cup of oil.
• Season with fennel seeds, jeera and splutter, add hing.
• Add cardamom, dry ginger powder, cinnamon powder and saute well.
• Pour beaten curd and stir, cook on a low flame.
• Bring to boil and add the fried potatoes, chilly powder, and salt.
• Mix well and fry for 10 minutes.
• Serve with chapati and rice.

MASHED POTATOES

 INGREDIENTS

1. Potatoes               5 big
2. Milk                     2 cups
3. Butter                   50 gms
4. Salt                       2 tsp
5. Pepper                  1 tsp
6. Garlic                   6

METHOD

• Peel and crush garlic.
• Wash potatoes and boil until tender.
• Peel and mash well with fork or masher.
• Heat milk with butter, boil and garlic, salt and pepper.
• Add potatoes and cook on low heat.
• Stir untill mixed well.
• Serve hot with steamed chicken.
• This is thanks giving day dish.
  

KOTHAVARE KAI PALYA [ CLUSTER BEANS]

 INGREDIENTS

1. Cluster beans          250 gms
2. Onion                      1 big
3. Garlic                      6 pods
4. Tamarind                 lemon size
5. Sambar powder       1 tsp
6. Rasam powder        1 tsp
7. Chilly powder         2 tsp
8. Turmeric                  1/2 tsp
9. Water                       1 cup
10. Salt                          1 tsp
11. Sugar                       1 tsp     
12. Coriander leaves      little

FOR SEASONING   

1. Oil                           2 tbsps
2. Mustard seeds         1 tsp
3. Urad dhal                1 tsp
4. Channa dhal            1 tsp
5. Curry leaves            few

METHOD

• Wash and cut the beans, chop onion, garlic, and coriander seeds.
• Soak tamarind and, extract the water and filter it.
• Heat oil in a kadai, add seasoning and splutter mustard seeds.
• Add urad and bengal gram, fry and add curry leaves.
• Add onion, garlic and fry for a minute, add cut beans.
• Stir and add turmeric, chilly powder, sambar powder, and rasam powder.
• Add tamarind water, salt, sugar and mix well.
• Cook on low heat for 10 minutes or cook in a pressure cooker for 1 whistle.
• Simmer till it dries up and garnish with coriander leaves.
• Serve with chapati, rice.

PUMPKIN PALYA, PORIAL

 INGREDIENTS

1. 
   Pumpkin                    1 cup
2. Small onion               10
3. Garlic                        1 whole
4. Ginger-garlic paste    1 tsp
   
5. Chilly powder            2 tsp
6.  Salt                            1 tsp
7. Sugar                         2 tsp
8. Coriander leaves         little
9. Water                         1 cup
10. Badaga                       little[opt]
11. Castor oil                   1 tsp

FOR SEASONING

1. Oil                        2 tbsps
2. Mustard seeds       1 tsp
3. Urad dhal              1 tsp
4. Bengal gram         1 tsp
5. Himg                    1/4 tsp
6. Curry leaves        few

METHOD

• Cut pumpkin into 1 inch pieces.
• Peel and cut onion,  peel garlic, cut coriander leaves.
• Heat oil in a pressure cooker, add seasoning and splutter mustard and fry dhal.
• Add curry leaves and hing, fry and add onion and garlic.
• Fry for a minute, add badaga and castor oil.
• Mix and add salt, sugar, chilly powder, fry and add pumpkin.
• Mix well and add water, stir and cook for 2 whistles,
• Cool down and add coriander leaves, mix well.
• Serve as a side dish with any rice.

CARROT AND CABBAGE FRY

 INGREDIENTS

1. Cabbage                  1 medium
2. Carrot                      3 nos
3. Onion                      1 big
4. Green chilies           2
5. Tomato                    2
6. Coriander leaves      handful
7. Mint leaves              little
8. Ginger-garlic paste  1 tsp
9. Garam masala          1 tsp
10. Chilly powder          1 tsp
11. Salt                           1 tsp
12. Dhania powder         1 tsp
13. Cumin powder          1 tsp
14. Lemon juice              2 tsp
15. Oil                             2 tbsp
16. Water                         1 tbsp

METHOD:-

• Scrape cabbage, carrot, slice onion, cut tomato, green chilies, coriander leaves and mint leaves.
• Heat oil saute onion, ginger-garlic paste for a minute and add tomatoes, green chilies.
• Add cabbage, carrot and fry for a while, and add chilly powder, dhania powder, cumin powder, garam masala, salt, water and lemon juice.
• Close a lid and cook for 5 minutes on a low flame.
• Finally add coriander and mint leaves.
• This fry can be stuffed in chapati or side dish for chapati, sprinkle on dosa.

BAJJI, VADA FRY

 INGREDIENTS

1. Bajji                            4
2. Vada                            4
3. Onion                          1
4. Green chilies               5
5. Cumin powder            1/2 tsp
6. Garam masala             1 tsp
7. Hing                           a pinch
8. Ginger-garlic paste     1 tsp
9. Coconut                      1 tbsp
10. Curry leaves               little
11. Coriander leaves        little
12. Oil                              2 tbsp

METHOD:-

• Cut bajji and vada to 1" pieces.
• Cut onion, slit green chilies.
• Heat oil saute onion, green chilies, curry leaves and hing for a minute.
• Add ginger-garlic paste and fry on a low heat for a minute.
• Add cumin, garam masala powder and mix well.
• Finally add cut bajji,vada, and coconut, mix well and garnish with coriander leaves.
• Serve hot with with raitha, rice.

POTATO SIDE DISH

 8. POTATO SIDE DISH

INGREDIENTS:-

1. Potatoes              500 gms
   
2. Turmeric             1/2 tsp
3. Salt                     1 tsp
4. Dhania powder   2 tsp
5. Hing                   1/4 tsp
6. Chilly powder    1 tsp
7. Cashewnuts        10
8. Raisins                12

FOR SEASONING:-

1. Oil                     1 tbsp
2. Sesame              1 tbsp
3. Jeera                  1 tsp
4. Curry leaves      few

METHOD:-

• Wash potatoes and cut lenghtwise like finger chips.
• Fry in hot oil until crisp and spread on a tissue paper.
• Heat 1 tbsp of oil and fry cashewnuts,  raisins.
• Keep it aside and in the same oil fry sesame seeds and jeera and splutter.
• Add hing and curry leaves, add fried potatoes, turmeric, salt, chilly powder, cashewnuts and raisins.
• Mix well and serve with chapati, puri

RADISH SIDE DISH

INGREDIENTS:-

1. Radish                      5 nos
   
2. Bengal gram flour    1 cup
3. Green chilies            4 nos
4. Coriander leaves      little
5. Salt                           1 tsp
6. Garam masala          1 tsp
7. Lemon                      1

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Oil                            2 tbsp

METHOD:-

• Scrape radish, cut chilies, coriander leaves.
• Heat oil, crackle mustard seeds, fry green chilies.
• Add radish and fry for a minute, add flour and fry.
• Add water and stir, cook on low heat until it dries up.
• Mix and add salt, garam masala, lemon juice.
• Garnish with coriander leaves and serve with chapati, puri.

BROAD BEANS SIDE DISH

 INGREDIENTS:-

1. Broad beans                 30
2. Onion                           1
3. Ginger-garlic paste      1 tsp
4. Salt                               1 tsp+1/2 tsp
5. Chilly powder              1 tsp
6. Coconut                       2 tbsps
7. Water                           3 cups
8. Coriander leaves         little

FOR SEASONING:-

1. Badaga                        little[opt]
2. Mustard seeds             1 tsp
3. Urad dhal                    1 tsp
4. Bengal gram                1 tsp
5. Curry leaves                little
6. Hing                            1/4 tsp
7. Oil                               2 tbsps

METHOD:-

• Wash beans and peel the string on both sides and cut into 1" pieces.
• Cut onion, scrape coconut, and cut coriander leaves.
• Pressure cook the beans adding 1 tsp of salt for 2 whistles and drain the water.
• Heat oil add seasoning, fry badaga, crackle mustard, fry dhal, curry leaves, and hing.
• Add onion and fry till light brown in color, add ginger-garlic paste and fry for a minute.
• Add chilly powder and 1/2 tsp salt, cooked beans and fry.
• Fry until the water evaporates, add coconut and fry for a minute.
• Garnish with coriander leaves and serve with rice, chapati.

KHOVA- PEAS PALYA [PUNJABI]

 INGREDIENTS:-

1. Khova              1 cup
2. Fresh peas        1 cup
3. Onion               2
4. Tomatoes          3
5. Cashew nuts     15-20
6. Sesame seeds    1 tsp
7. Badam               10
8. Raisins               10-12
9. Chilly powder    2 tsp
10. Garam masala    1 tsp
11. Milk                   1 cup
12. Curd                   1 cup
13. Oil                      1/4 cup
14. Salt                     1 1/2 tsp

METHOD:-

• Rub khova to a smooth paste, cut onion, tomatoes. Chop nuts.
• Fry cashew nuts, badam, raisins in ghee. Dry fry sesame seeds and powder.
• Boil peas, whip curd with milk, and turmeric powder.
• Heat oil and fry onion till light brown, add tomatoes and fry.
• Mash tomatoes, add salt, chilly powder, sesame powder and mix.
• Add boiled peas and whipped curd and cook on slow flame and bring to boil.
• Add khova, fried cashew nuts, badam, raisins and mix.
• Serve with chapati.

KABUL CHANNA USILE [PUNJABI]

 INGREDIENTS:-

1. Channa dhal        1 cup
   
2. Onion                  1
3. Tomato                1
4. Green chilies       4
5. Salt                       1 tsp
6. Chilly powder      1 tsp
7. Turmeric              1 tsp
8. Dhania powder    1 tsp
9. Lemon juice         1 tsp
10. Garam masala      1 tsp
11. Soda                     1/2 tsp

FOR SEASONING:-

1. Cumin seeds         1 tsp
2. Fennel seeds         1 tsp
3. Bay leaf                2
4. Ginger                   1"
5. Oil                         2 tbsp

METHOD:-

• Soak channa dhal for 8 hours, slice onion, chop tomatoes.
• Pressure cook channa dhal for 5 whistles with salt and drain water completely.
• Heat oil add the seasoning,  splutter cumin, and fennel seeds.
• Pound ginger and add to it, add onion, green chilies and fry.
• Add tomatoes, salt, chilly powder, soda, lemon juice and fry.
• Finally, add the cooked channa dhal and mix everything.
• Garnish with coriander leaves. Serve with rice.

CABBAGE PALYA, PORIAL

 INGREDIENTS:-

1. Cabbage                     1 small
2. Onion                         2 nos
3. Chilly powder            1 tsp
4. Dhania                       1 tsp
5. Garam masala            1 tsp
6. Ginger-garlic paste    1 tsp
7. Turmeric                    1 tsp
8. Salt                            1 tsp
9. Coconut                     1/4 cup
10. Coriander leaves       little

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Urad dhal                 1 tsp
3. Bengal gram            1 tsp
4. Curry leaves            few
5. Hing                        1/4 tsp
6. Oil                           2 tbsp

METHOD:-

• Cut cabbage, soak. and wash for 2 times.
• Cut onion, coriander leaves, grate coconut.
• Heat oil in a kadai, add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing.
• Saute onion for a minute, add ginger-garlic paste and fry for a minute.
• Add cabbage and fry on high heat for a minute.
• Add turmeric, chilly powder, dhania, garam masala, and salt.
• Mix and close a lid. reduce the flame and cook for 10 minutes.
• Stir in between, add coconut, and coriander leaves.
• Mix and serve with rice, chapati

BROWN CHANNA PALYA, PORIAL

INGREDIENTS:-

1. Brown channa                 1 cup  
2. Onion                              2
3. Green chilies                  5
4. Coconut                          1 tbsp
5. Coriander leaves            little
6. Water                             2 cups
7. Salt                                1 tsp

FOR SEASONING:-

1. Mustard seeds              1 tsp
2. Urad dhal                     1 tsp
3. Bengal gram dhal        1 tsp
4. Hing                            1/2 tsp
5. Curry leaves                few
6. Oil                               2 tbsp

METHOD

• Wash and soak the brown channa for 8 hours.
• Pressure cook channa for 8 whistles adding 2 cups of water, and salt.
• Drain the water and retain it for preparing rasam.
• Cut onion, coriander leaves, slit chilies, scrape coconut.
• Heat oil add seasoning, splutter mustard seeds, fry urad and Bengal gram dhal.
• Add hing and curry leaves, onion, and green chilies and fry for a minute.
• Add cooked channa and mix and fry for a minute on high heat.
• Sprinkle coconut and mix, garnish with coriander leaves.
• Serve with gravy, sambar, curd rice.

POTATO PALYA [MAHARASTRA]

INGREDIENTS:-

1. Potato                        2 big
2. Onion                        1 big
3. Ginger-garlic paste    1 tsp
4. Turmeric                    1/4 tsp
5. Garam masala            1/2 tsp
6. Coriander leaves        little
7. Coconut                      1 tbsp
8. Green chilies               5
9. Salt                             1 tsp

FOR SEASONING:

1. Oil                               2 tbsp
2. Curry leaves               few
3. Mustard seeds            1 tsp

METHOD:-

• Boil potato cut onion, chilies, coriander leaves.
• Mash potatoes, heat oil, add mustard seeds and add ginger-garlic paste, and curry leaves.
• Add green chilies, onion, and fry for a minute.
• Add mashed potato and fry on a low heat, add salt, garam masala and fry for a minute.
• Garnish with coriander leaves and add lemon juice and mix.

DRUMSTICK FLOWER PALYA, PORIAL

INGREDIENT:-

1. Drumstick flower          1 cup
2. Tur dhal                         1/2 cup                  
3. Onion                             1 big
4. Chilly powder                1 tsp
5. Green chilies                  2
6. Coconut                         1/4 cup
7. Coriander leaves            handful
8. Turmeric                       1/4 tsp

FOR SEASONING:-

1. Oil                                  2 tbsp
2. Mustard seeds                1 tsp
3. Urad dhal                       1 tsp
4. Bengal gram dhal          2 tsp
5. Hing                              1/4 tsp
6. Curry leaves                  few 

METHOD:-

• Wash drumstick and add turmeric and soak for 1/2 an hour.
• Wash dhal and soak for 1/2 an hour.
• Cook tur dhal and drumstick flowers adding salt.
• Close the lid while cooking, let the water dries up.
• Heat oil, add mustard seeds, urad, Bengal gram and fry.
• Saute onion, brown and add curry leaves, cooked drumstick flowers.
• Add chilly powder, and coconut and fry.
• Garnish with coriander leaves.

POTATO FRY

INGREDIENTS:-

1. Big potato                3 nos
2. Curry masala            2 tsp
3. Turmeric                   1/2 tsp
4. Chilly powder           3 tsp
5. Salt                            2 tsp
6. Oil                             2 tbsp
7. Ginger-garlic paste    1 tsp

METHOD:-

• Wash potatoes and cut into 1/2" size.
• Heat oil in a heavy-bottomed iron pan.
• Add turmeric, ginger-garlic, curry masala, and fry for a while.
• Add cut potatoes and mix well and add chilly powder, salt.
• Cook on a low heat with closed lid, mix in between.
• Cook for 2 minutes, press one potato to check whether it is cooked.
• Serve hot with rice and any gravy.