Rajma Masala

Ingredients:
1.Rajma 1 cup
2. Big onion
3.small tomatos 2
4.ginger garlic paste 1 Tspn
5. Daniya powder 1 Tspn
6.jeera powder 1/2 Tspn
7.Garam masala 1/4 Tspn
8.chillipowder 1 Tspn
9.green chillies 2 count
10.Rajma masala store bought1 tspn(optional)
11. Oil 2 tbspns
12.salt to taste
Preparation:
              Soak Rajma over night and pressure cook with 3 to 4 cups of water for 4 to 5 whistles.

Procedure:

1.Heat oil in a pan.when the oil is hot add chopped onions fry well until onions turn golden brown.
2.Add ginger garlic paste fry few more minutes,then add tomato purée,fry well until the raw smell goes off.
3.Now add Daniya ,jeera,chilli powder ,a bit garam masala,salt.Fry well around 5 to 10 mins.You may add store bought Rajma masala now if u want (optional)
4.Add cooked Rajma to the masala and mix well.You can add water to the masala mix(the water which we used for cooking raja)
5. Cover the lid and cook for 15 to 20 mins in slow to medium on stove.
6. Remove the lid mix well.yummy Rajma ready now.Have it with rice and roti.

Prawns(shrimp)capsicum fry

Ingredients:
1.Shrimp or prawns 1 lb
2.Capsicum1/2 
3.ginger garlic paste1 Tspn
4.Daniya powder1/2
 5.Jeera powder1/2 Tspn 
6.Garam masala1/2 Tspn 
7.Onion 1 big size
8. Green chillies 2
9.chilli powder1 Tspn
10.turmeric powder 1/2 Tspn
11. Oil 3 tbspns
12. Salt to taste

Marination: 

Marinate prawns with chilli powder,turmeric,salt,1/2 Tspn of ginger garlic paste1/2tspn,1 spn of mustard oil(optional).

Procedure:

1.Heat oil in a pan and add chopped onions,when onions almost turn golden brown add ginger garlic paste.Fry well until the raw smell goes off.
2.In another pan ,add 1 Tspn of oil just stir fry marinated prawns  for 5mins,and keep aside.
3.When onion,ginger garlic paste almost fry well,add Daniya powder,jeera powder a bit of chilli powder.Fry few mins,then add marinated prawns to the masala mix.
4.keep frying prawns until u can see the masala well coated with prawns.
5.Add 1/2 cup of water and cover with lid just few mins around 10 mins until prawns well cooked.
6.Remove the lid and fry well until the water evaporates.
7. Now it's time to add chopped capsicum to the pan.
8.Fry few mins around5 to 8 mins until we can see capsicum well coated with masala.Now the fry is ready .It goes well with rice and roti.

                 

Pocket Sandwich

INGREDIENTS:
1.pocket sandwiches (we can get it in any stores where we get bakery items)
2.Capsicum chopped(1/2 cup)
3.Mushroom chopped(1/2 cup)
4.Eggs 2 count
5.Small onion finely chopped(preferebly red onion)
6.Olive oil
7.Crushed pepper
8.pinch of ginger garlic chopped very finely
9.Mayonnaise
10.Tomato 1 count(optional)
11.Salt to taste
Procedure:

1.Heat a wide pan.Add 1or 2 tspn of olive oil then drop finely chopped ginger&garlic.
2.Then, soon add chopped onions,capsicum,mushroom,tomatos and suate few mins.
3.Now crack the eggs in a bowl and pour it in the pan and fry well for 2 to 3 mins
4.Add pepper and salt ,mix it well for few mins.
5.Take out the mixture from the pan and stuff inside pocket sandiwiches.You can spread mayonnaise on top of it.Yummy sandwich is ready for breakfast.

Egg fried rice

Ingredients:
1.rice  1 cup
2. Eggs 3 count
3. Beans,carrots each 1/4cup
4. Green peas less than 1/4 cup
5.green onions 1/4 cup
6.Azanamoto 2 pinch
7. Vinegar 1/4 Tspn
8. Soya sauce 1 Tspn
9.pepper 1/4 Tspn
9. Oil 2 tbsp
10.onion 1 count(medium size)
11. One spn of garlic and ginger finely chopped.
12 salt to taste.
Preparation:
Cook rice separately in a rice cooker and cool down.Cut all above mentioned vegetables.put these vegetables in a microwave for about 5 to 6 mins.
Procedure:

1. Take a deep wide pan and add oil heat it up.
2. Now add ginger and garlic finely chopped, add onions to the pan.
3. When onions are almost frying add little bit of pepper,salt.Its time to add eggs to the pan
4. Break the shells of 4 eggs and mix in the pan.Fry well  about 2 to 3 mins.
5. Now add Aznamoto ,venegar,soya sauce,Mix it well
6.next add all vegetables to mixture and fry well.
7. It's time to add cooked rice to the pan.mix well
8. Lastly add chilli garlic sauce to the pan.mix well
9. Garnish with fresh green onions.

Fish curry in mustard gravy(orissa style)

Ingredients:
1.Fish fillets 4to 5 (king fish or vanjaram )
2.chilli powder1tspn
3.turmeric powder1/2tspn
4.garlic pods 5to 6
5.Poppy seeds(gasgasalu)
6.Daniya 1 Tspn
7.mustard 2tspns
8.jeera 1/2 Tspn 
9.green chillies3 count
10.Ginger garlic paste 1 Tspn ( optional)
11.salt to taste.
11.tomatos 2
Preparation:
I usually wash fish pieces and marinate with chilli powder,turmeric,salt and 1tspn of mustard oil at least half an hr.
Masala paste: soak mustard,garlic,jeera,Daniya ,gasgas at least 15 mins in waterand add green chillies,grind into fine paste.Take 2 Tomatos and make it into fine paste.
For tadka: chopped onions,jeera,mustard,oil
Procedure:
1. First fry fish fillets in mustard oil  in a wide pan.Fry until both sides fried well.It takes around 15 to 20 mins

2.Take out the fish fillets from the pan and keep aside.
3.Now take deep wide pan for the curry,add some oil and fry onions, little bit of jeera,mustard until onion turns brown.
4. Now add Tomato purée and fry well until oil oozes out from the curry.This takes around 5to 10 mins 
5.Its time to add wet masala paste and fry well until oil comes out from the masala.
6.Add some water around 2 to 3 cups to the masala and boil for few mins around 5to 10 mins.(you may add Aamchur pieces if you prefer more sore)
7.when the water is boiling ,drop fish fillets slowly in the water and cook for10 mins. Observe the gravy when the gravy is little watery you can cook few more mins.

8. Garnish with fresh coriander leaves.

Dhaba Style chicken

Ingredients:
1.chicken 1 lb(less than 1/2kg)
2.tomatos 2
3. One big onion
4.ginger garlic paste 2tspns
5.whole garam masala (lavang, cinnamon,cardamom each 2 count)
6.Kadai chicken masala powder(store bought I prefer MDH) 1 Tspn
7.Daniya and jeera powder each 1/2 tspns
8.chilli powder 1 Tspn
9.Turmeric powder 1/2 Tspn 
10.salt and oil.
Preparation: Grind separately onion into fine paste.Then  get ready separately tomato purée.
Chicken marination: add chilli powder,turmeric powder,1spn of ginger garlic paste,salt marinate at least half an hr.
Garnish:dry roast cinnamon and cardamom powder.
Procedure:

1. Take a wide pan and heat it .Add some oil when it is almost hot and then add whole garam masalas.You can add pinch of sugar to get nice color.
2.now add onion paste fry well few mins (4 to 5).Then add ginger garlic paste.After few mins when the oil oozes out from the masala add tomato purée and fry well until raw tomato smell disappears.
3.Now add Daniya and jeera powder,turmeric.
4. It's time to add chicken now.Fry chicken well in the masala .After few mins cover the pan with a lid and let it cook until oil comes out of the chicken.This takes around 15 mins.( it entirely depends upon the quality of chicken,if it's dry you can add water earlier)
5.Now we can add  enough water to the chicken.Let it cook for10 to 15 mins.Its almost ready now.
6.You can garnish with cardamom and cinnamon powder on top of it.

Aloo (potato)Gobi(cauliflower)mixed paratha

Ingredients:
1.wheat flour 2 cups
2.salt to taste
3.oil
4.potatos 2 count
5.cauliflower ( I use half of the cauliflower)
Preparation: prepare soft dough by adding little bit of  salt and 1 spn of oil to the flour 
For Aaloo gobi stuffing: microwave aloo for about 5 to 8 mins and cut into small pieces.cut gobi into very small pieces and microwave around 5 mins.
Procedure:

1. Heat oil in pan add jeera, green chillies,onions, ginger everything finely chopped.
2.Now add potatos ,gobi pieces and fry well.Add turmeric,salt,chilli powder (optional).Cover with a lid for about 5 to 10 mins in medium flame(watch out or else the fry may burn)
3. Now the stuffing is almost ready.
Procedure how to prepare paratha:
1.Take small amount of dough(big lemon size) and make into round balls.
2.Flatten the middle and stuff small amount of curry and cover the stuffing by pressing the edges of the circle.
3. Now heat a frying pan place the circled paratha for few seconds we can see the brown spots then turn other side for few seconds and add little of butter or oil.
4. Follow the same for all parathas.Serve hot with curd and pickle.

Aratikai (raw banana or plantain)cutlet

Ingredients:
1.Aratikaya 2 count
2.onion 1 small one
3.green chillies 3 count finely chopped
4.Ginger finely chopped 
5. Cumin powder 1 Tspn 
6.Aamchur powder 1/2 Tspn
7. Lemon juice 1 Tspn 
8.Coriander leaves finely chopped

Preparation:

       Cook Aratikai till it is  little bit soft.I cook in a pressure ,I usually off the cooker when it is about to give a whistle.Cut aratikai into big pieces.

Procedure

1.Take raw banana pieces in a bowl and add above mentioned ingredients,mix well.
2.Make small round balls( lemon size) and flatten the dough by gently pressing in your palm.
3. Now heat  a wide pan drizzle little bit of oil.
4.when the pan is almost hot arrange  it and  fry slowly until  it is well cooked .
5. Turn other side and fry few more minutes until it is golden brown.It is almost done now we  can have simply the cutlets or we can have with tomato sauce. 

Batani (vatana) curry(white dried peas)

Whole yellow peas are part of the legume family.Yellow  vatana are dried light colored whole peas.These small round dried peas are hard and need to be soaked for few hours to reduce the cooking time.Here iam going to share my mom recipe which is very easy and tasty.It is very tasty recipe can be cooked with few ingredients.

Ingredients:

1. Batani or vatana 2 cups
2. Onion 1 big
3. green chilli 3 
4. ginger& garlic crushed 2tbspn(or) 1 tbspn ginger garlic paste
5. chilli powder 1 tspn
6. turmeric powder 1/4 tspn
7. mustard 1/4 tspn
8. jeera 1/4 tspn
9. garam masala 1 tspn
10. chat masala 1/4 tspn optional

Preparation
Soak batani whole night or atleast 5 to 6 hrs.You can cook in a pressure cooker for atleast 1 whistle.I usually cook in a open pan.Some times it will be mashy if we cook in a cooker.If Iam in rush, will cook batani in a cooker.Usually I switch of the cooker before it blows the whistle.( when it just gives beep sound)

procedure:

1. Heat oil in a pan.Add mustard,jeera followed by chopped onions,green chilli.Fry few secs then add crushed ginger&garlic, fry until onions turn golden brown.
2. Add  batani directly to the pan( if you soak it overnight,drain  it and keep water aside )Add chilli powder ,turmeric,salt fry few more mins.
3. Add enough soaked water for the gravy and cover the lid,you can add chat masala if u want  nice flavor.
4. cover with a lid until batani is well cooked.This takes around 30 mins.
5. Remember if you cook batani in a cooker it takes around 10 to 15 mins to prepare the whole curry.
6. Now  when the curry is almost ready add 1 tspn of garam masala.( key ingredient) 
7. Garnish with coriander leaves and serve hot with chapathi,roti,Nan. simply it goes well with rice too.You can sprinkle very finely chopped onions on top of it.

Bengali goat curry

Kolkata, capital of West Bengal is famous for so many food varieties. From my childhood, I had experienced the taste of having a delicious sweet from Kolkata. My Grandfather used to work in Bhubaneswar and he used to bring so many sweets from Kolkata. Still, I never forget the taste of Rasgullas from Kolkata. Bengal cuisine is very delicious and people in Bengal are very particular about their specific taste which  I love it. I cook a lot of fish recipes from Bengal cuisine. As I'm fond of Oriya cuisine, feel like Bengal cuisine is a little bit similar to Oriya cuisine. Today coming to Bengali Goat curry or Bengali Mutton curry is very yummy recipe and the main ingredient after mutton is Potatoe. I always cook goat curry with potato as my husband hail from Orissa state which is near to West Bengal. Mutton with potato is one of my favorite nonvegetarian dishes. Here goes my recipe.

Ingredients:

• Mutton 2lbs(nearly 1kg)
• Potato medium size 4 to 5 count
•  Onion 1 big size
• Ginger garlic paste 3tbsp
• Tomatoes medium size 2 count
• Cinnamon, cardamom,cloves,mace(cinnamon 2,cardamom 1,cloves 3,mace 1)
• poppy seeds 1 tsp
• Bay leaf 1
• oil and salt to taste
• Mustard oil(4 tbsp) to marinate mutton and to fry potatoes
• pinch of sugar.

Preparation:

•  Marinate mutton with turmeric powder, chili powder, ginger garlic paste1tspn, in one Tspn of mustard oil(you may use any oil of your choice if you don't have mustard oil)) for at least half an hr. 
• Prepare onion and tomato paste separately in a blender. 
• Chop potatoes into big chunks and add little salt and turmeric and keep aside.
•  Dry roast spices, cloves, cardamom, cinnamon, mace, poppy seeds just a min in medium flame and make it into a fine powder.

Procedure:

• Heat 4tbsp of mustard oil( preferably mustard oil) in a pan and fry potatoes until golden brown. Now remove potatoes from the pan and keep aside.
• In the same pan stir fry mutton until water evaporates for about 10 to 15 mins(this is because to get rid of the raw mutton smell, we are not using any extra oil)
• Take a pressure cooker, add oil(we can use the leftover oil which we used to fry potatoes) you may add more oil if you think it is dry. Add one bay leaf, one clove and one cinnamon, fry a few seconds and add a pinch of sugar in the oil for color. ( sugar, when caramelizes, gives nice color to mutton)
• Add onion tomato paste and fry well until oil comes out from the paste. Now add 2tbpn of ginger garlic paste and fry well and fry until the masala is well cooked(the oil oozes out from the masala)
• We can add a bit of store-bought Kadai mutton masala for color. I added 1spn of Kadai mutton masala. just for the restaurant-style aroma, it is entirely optional
• Now it's time to add mutton to the masala and fry a few mins. Add 2 to 3 cups water and  close the lid.
• It will take 3 to 4 whistles to cook mutton. ( If the goat is not tender it will take another 1 or 2 whistles)After 2 whistles open the lid, add fried potatoes. close the lid wait for one more whistle, Now remove the cooker lid after 3 whistles. Check the pieces whether they completely cooked or not. Add half teaspoon spice powder and cook few more mins depends on the consistency of gravy.
• Enjoy delicious Bengali goat curry with rice or chapathi of your choice.

DALMA( orissa special)

Ingredients:
1.Toor dal 3/4 cup
2.chana dal 1/4cup
3.brinjal 2 count
3. One plaintain(raw banana or aaratikai)
4. Two potatoes 
5. Drumsticks 6 count( finger size length )
6. Paraval 6 count
For seasoning:fenugreek seeds, jeera,sahjeera,mustard seeds,oil,

For garnish:dry roast jeera,red chillies and make it fine powder.

Procedure:

1. Soak toor dal and chana dal for half an hr in water.
2. Add all the above vegetables mentioned above.
3.Now add turmeric powder and cook in a cooker for 2 whistles .(You may use5 cups of water for cooking)
4.Now season with above ingredients.You can use ghee for tadka for more tasty instead of oil.
5. Garnish with above mentioned ingredients.Dalma is ready now.You can have it with rice or chapathi .

Beans potato fry

This is a simple curry not very special  but yet tastes declicious.My kids love it,so i cook often as it is very easy to cook.
Ingredients:
1.Beans 
2.Potatos
3.Ginger garlic crushed
4.Red chillis
5.Jeera 1 tspn
6.Oil 
7.Salt to taste
Procedure:

1.Heat oil in a pan and when the oil is hot add cumin seeds and red chillies ,when  jeera fries well add cut onions and crushed ginger garlic.
2.When onion changes the color add  cut beans and potatoes .
3. Now add turmeric and salt cover with lid, cook for 5to 10 mins in a medium frame.
4.Remove the lid and fry until beans and potatoes are well cooked.
5. Add a bit of chilli powder if u want it more spicy.Fry is ready now you can have it with rice or chapathi.

VADA CHAT

Ingredients:

1. urad dal 1cup
2. oil for deep fry
3. chat masala 1 Tspn
4. Jeera powder1tspn.
5. Green chilli's cut into small pieces.
6. chilli powder 1 Tspn
7. One lemon
8.  Onion &tomato cut into small pieces. 

Preparation:

 First we have  to prepare vada,for that we have to soak urad dal at least 5 hrs,then grind it.Then add salt to the batter and deep fry in oil with round shape hole in the middle as shown the pic.

Procedure:

1.  Cut vada into small pieces.Then take a wide bowl mix chopped onions and tomato pieces.
2.  Add chilli powder( you can add green chillis if we prefer more spicy),chat masala,jeera powder to the vada pieces.
3. Now sprinkle some lime  juice on top of it.Garnish with coriander leaves.Yummy vada chat is ready now. We can have it as a snack.

Dahi (curd)Bendi

Ingredients:
1.Bendi or okra 1 lb ( 200g)
2. Curd 1 cup
3. One big onion
4. Chilli powder 1 spn
5.Daniya powder 1 tspn, jeera powder 1/2 Tspn.
6.Jeera 1 Tspn.
8. Tomato 1 count
9.Salt to taste.
Procedure:

1.Heat oil in a pan.Add jeera,when it splutters add cut onions.
2. I prefer adding 1/2 spn of grated or ginger cut into very small pieces to the pan.(optional)Stir fry onions till golden brown.Then add jeera,Daniya,chilli,turmeric powders .
3.Now add Bendi (I remove top and tail to the bendi).Mix and fry well for 3 to 5 mins.
4.Add tomato pieces and curd to the masala.cover with lid and cook well until Bendi is soft.
5.cook around 10 to 15 mins then our curry almost ready. Garnish with coriander leaves.Serve hot with chapathi or rice.