FRESH MUSHROOM FRITTERS

INGREDIENTS:-
(SERVING FOUR)

1. Fresh Mushroom -100 gms .
2. Rice Powder - 2 table spoons,
3. Flour - 2 table spoons,
4. Semolina - 2 table spoons ,
5. White Pepper - 2 tea spoons ,
6. Sugar and Salt to taste.
7. Lemon juice - 1 tea spoon
8. White oil - 2 - 3 table spoons
9. Water as required.
10. Onion - 1(cut into rings )
11. Green Chili - 4 (for garnishing )

DIRECTION-

• At first tear all the petals of mushroom .
• Remove the very thin skinny lair from each petal.
• Blanch all the petals for five minutes .
• Strain the water and marinate the mushroom with salt ,lemon juice and white pepper.
• Make a batter with Rice Powder ,Flour,Semolina ,White Pepper (one tea spoon) .
• Add sugar and salt to taste.
• Heat oil in a pan .
• Dip each mushroom piece in the batter and deep fry .
• Continue till all the pieces are fried .
• Garnish with onion rings and green chili .
• Serve hot with tea or coffee.
• Enjoy.

PANEER MALAI

INGREDIENTS :-
(SERVING THREE)

1. Paneer - 300 gms ,
2. Milk - 200 ml.
3. Black cardamom - 1 pod
4. Green cardamom- 3 pod
5. Clove -2
6. Bay Leaves -2
7. Ginger Paste - 1 tea spoon 
8. Garlic Paste -1 tea spoon 
9. Green chili - 1
10. Green chili paste - 1 tea spoon 
11. Raisin paste - 1 tea spoon
12. Cashew paste - 1 tea spoon
13. Khoya Kheer -100 gms 
14. Shah Zira (black cumin ) -1 tea spoon
15. White pepper power - 1 tea spoon.
16. Garam Masala Powder - 2 tea spoons
17. Butter - 100 gms.
18. Salt to taste .

DIRECTION:-

• At first slice one green chili from top to bottom and fully dip it in water and put it aside .
• Cut paneer in triangle shape .
• Heat butter in a pan and fry the paneer pieces and put them aside .
• Add Shah Zira (black cumin ),Black cardamom ,Green cardamom ,Clove and Bay Leaves.
• Add Ginger Paste ,Garlic Paste ,Green chili paste one by one and saute well .
• Add Raisin paste and Cashew paste and saute well.
• Add milk and let it boil for three to four minutes .
• Add the fried paneer pieces.
• Add Khoya Kheer and let it melt well .
• Add salt to taste .
• When the milk becomes thicker then add White pepper power and Garam Masala Powder .
• Garnish with the green chili .
• Serve hot with roti or paratha .
• Enjoy .

STEAMED POMFRET FISH

INGREDIENTS :-
(SERVING THREE)

1. Fresh Pomfret fish  - 3
2. Poppy seed - 3 tea spoons,
3. Sesame - 2 tea spoons ,
4. Charmagaj (melon seeds ) - 3 tea spoons ,
5. Cashew nut Paste 2 tea spoons,
6. Green chili -2-3 
7. Mustard oil - 3 table spoons ,
8. Salt and Sugar to taste .
9. Banana leaf (1 foot x 1 foot ) - 4
10. Lemon Juice -2 table spoons
11. Coriander leaf paste 2 table spoons ,
12. Cardamom powder -1 tea spoon.
13. Fresh cream - 100 ml.

DIRECTION:-

Marination of the fish :-

• Take the fish in a bowl and add salt and lemon juice and put it aside for ten minutes .
• After ten minutes wash the fish thoroughly and marinate the fish with salt to taste ,lemon juice and coriander leaves paste and keep it for ten more minutes .

Preparation of the banana leaves :-

• At first brush oil in the deep green side of the banana leaves .
• Hold the two sides of the leaves one by one six inches above the flame just for few seconds  and put them aside .

Method of cooking :-

• Make a paste with Poppy seed ,Sesame ,Charmagaj (melon seeds ) ,Cashew nut Paste ,Green chili. 
• Add one table spoon Mustard oil in the mixture .
• Salt and Sugar to taste 
• Put frying pan on the flame and pour rest of the mustard oil in the pan .
• Switch off the flame while setting the leaves .
• Put one banana leaf on the oil from right to left direction and place another banana leaf from to to bottom direction so that it looks like + sign.
• Take one marinated fish and dip it in the mixed spice and place it on the banana leaves .
• Continue the same process with all the fish .
• Sprinkle cardamom powder over the pomfret fish pieces .
• Pour fresh cream over all the fish .
• Next cover the fish with the rest two banana leaves .
• Cover the frying pan with a lid .
• Switch on the flame and cook in very low flame for fifteen minutes .
• Serve on banana leaves .
• Hot steamed pomfret fish is ready to serve .

UCHHER BORA (BITTER GOURD FRITTERS )

INGREDIENTS :- 
(SERVING FOUR)

1. Uchhe (Bitter Gourd) - 1 (big)
2. Rice Powder - 2 table spoons,
3. Flour - 2 table spoons,
4. Semolina - 2 table spoons ,
5. White Pepper - 2 tea spoons ,
6. Sugar and Salt to taste.
7. Lemon juice - 1 tea spoon
8. White oil - 2 - 3 table spoons
9. Water as required.

DIRECTION:-

• Cut the uchhe (bitter gourd) in a bit thick slices .
• Blanch the uchhe slices for five minutes .
• Drain the water .
• Marinate the blanched pieces with salt and sugar to taste.
• Add lemon juice to it and leave it for ten minutes .
• Take a bowl and mix Rice Powder ,Flour ,Semolina ,White Pepper ,Sugar and Salt to taste.
• Mix water to make a thick batter .
• Heat oil in a pan .
• Dip each piece of uchhe (bitter gourd) and deep fry .
• When the fritters are reddish yellow then take it out of oil and put them aside .
• Crispy uchher bore (bitter gourd fritters ) are ready to serve .

PANEER IN CHEESE AND CREAM

INGREDIENTS:- 
(Serving three )

1. Paneer (cottage cheese)- 300 gms,
2. Butter - 100 gms ,
3. Green Cardamom - 3 pods,
4. Cinnamon - 1 inch,
5. Clove - 2,
6. Ginger paste - 1 tea spoon,
7. Cumin Paste - 1 tea soon,
8. Cashew nut - 10 gms ,
9. Raisin - 10 gms 
10. Cherry - 5 gms ,
11. Cheese - 2 cubes (50 gms ),
12. Fresh Cream - 100 ml,
13. Fresh Coriander leaves paste -  5-6 tea spoons ,
14. Green chili paste - 1 tea spoon ,
15. Rice Powder - 2 table spoons,
16. Flour - 2 table spoons,
17. Semolina - 2 table spoons ,
18. White Pepper - 2 tea spoons ,
19. Sugar and Salt to taste.
20. Water as required.

Preparation of marination of the paneer :- 

• Cut the paneer in cubes or any desired shape .
• Take the paneer cubes in a bowl and mix Fresh Coriander leaves paste,Green chili paste ,salt and sugar to taste .
• Keep it at least for ten minutes .

Preparation of batter :- 

• Take a bowl and mix Rice Powder ,Flour ,Semolina ,White Pepper one tea spoon and sugar and salt to taste.
• Mix it well .Then add water to make a thick batter .
• Add one spoon of melted butter in this batter and mix well and put it aside.

Preparation of making fritters of paneer :-

• Melt butter in the frying pan .
• Dip the marinated paneer cubes in the thick batter and fry it to make fritters .
• When all the paneer  cubes are fried ,keep aside all the paneer fritters .

Process of cooking :-

• Light fry the Cashew nut and put it aside .
• Put Green Cardamom ,Cinnamon ,Clove in the melted butter .
• Add Ginger paste and Cumin Paste and saute well .
• Add one Cheese cube and wait till it melts well with the spice .
• Add fresh cream and mix well .
• Add sugar and salt to taste and one may add some water if the mixture becomes too thick (if necessary) .
• Add Cashew nut and Raisin in the cream mixture .
• Add the paneer fritters and fold in the cheese cream mixture .
• Add white pepper .
• Garnish with cherry and grated cheese .
• Paneer in cheese and cream is ready to serve .

CHICKPEA RICE

INGREDIENTS:- 
(Serving three )

1. Zira Basmati Rice - 250 grms ( 90% boiled )
2. Chickpea -250 grms 
3. Bay leaf - 2
4. Black Cardamom - 1 pod
5. Cinnamon - 1 inch
6. Red Chili - 2
7. Shah Zira (black cumin ) -1 tea spoon
8. Green chili -3-4 (cut into small pieces )
9. Garlic paste -1 tea spoon
10. Ginger paste - 1 tea spoon 
11. Onion paste - 1 tea spoon
12. Tomato puree  - 1 tea spoon
13. Cumin powder - half tea spoon
14. Coriander powder - half tea spoon  
15. Turmeric powder - 2 tea spoons
16. Tomato sauce - 1 tea spoon
17. Saffron essence -3-4 drops
18. Mitha Atar - 2 drops 
19. Garam Masala Powder - half tea spoon
20. Sugar - 1-2 tea spoon 
21. Salt to taste 
22. White oil - 2 table spoons 
23. Ghee - 1 tea spoon

Preparation of making rice :-

• Put 4-5 cups of water in a pan and cover it with lid.

• When the water starts to boil put zira basmati rice in it and let it boil for 5 minutes .

• When medium sized bubbles come up and the rice is 90% boiled then drain the water .

• Spread it in a flat tray so that the rice never sticks with each other .

Preparation of making boiled chickpea :- 

• Soak the chickpea over night .

• Next day put it in a pressure cooker with two cups of water and give 3-4 whistles .

• When the pressure cooker is cooled drain the water .

• Put the chickpea and the stock in separate pans.

Preparation of chickpea rice :-

• Heat white oil in a pan .

• Add Bay leaf , Black Cardamom ,Cinnamon ,Red Chili and Shah Zira (black cumin ) one by one .

• Add Garlic paste and Ginger paste and saute for two minutes .

• Add Onion paste ,Tomato puree ,Cumin powder ,Coriander powder and Turmeric powder and saute  for three to four minutes more till the spice is half cooked .

• Add boiled chickpeas and mix well with the spice 

• Add Tomato sauce , salt and sugar to taste and cook till the mixture is almost dried up.

• Add one cup of the stock of the chickpea and cook till the chickpea softens .  

• Add boiled rice in the mixture of chickpea and fold well.

• Add green chili , Garam Masala Powder ,Saffron essence and Mitha Atar in the rice .

• Pour ghee and mix well with the chickpea rice .

• Delicious Chickpea Rice is ready to serve .

• Enjoy .

PLASTIC CHATNEY OF PAPAYA

INGREDIENTS :-

1. Fresh Green Papaya - 1
2. Raisin -10 grms.( washed and soaked in water )
3. Mustard seed - half tea spoon
4. Red Chili - 1
5. Sugar - 1 cup or to taste 
6. Salt to taste 
7. Lemon Juice - half cup
8. Lemon Zest (for flavor )
9. White oil - 2 tea spoons 

Process of cutting the Papaya:-

• Wash the fresh green papaya throughly.
• Peel the green skin .
• Cut the papaya in long eight to ten strips .
• Peel off the inner skin thickly.
• Cut each strips into thin small slices .
• Blanch the papaya slices and put them aside .

Process of making the Chatney :-

• Heat oil in a pan .
• Add Red Chili and Mustard seeds.
• After the chili becomes fried put it aside .
• Add the blanched papaya and saute for  two minutes .
• Add salt and sugar and mix well and wait till the sugar melts .
• Add lemon juice and zest to the papaya and saute well.
• When the papaya slices become semi transparent then add raisin.
• Cool it and serve with roti or paratha at the end of the meal.
• Enjoy.