Vegetable stew

INGREDIENTS:-

1 teaspoon vegetable oil
salt to taste
sugar to taste (optional)

For phoron
1 teaspoon Black paper whole
1 Bay leaf
1 teaspoon ginger paste

Vegetables( cut all vegetables in big pieces)
6 pieces raw papaya or chayote squash
1 bunch spinach
1 beetroot
1 carrot
1 onion (cut into 4 pieces)
1 tomato
6 beans
green peas

1 green chillies

PROCESS:-

First cut all vegetables into big pieces.
Put these and salt into pressure cooker and put 2 whistle.
Wait till cooker releases the pressures.
Take a karai.
Heated up oil. Now put black pepper, bay leaf and ginger paste.Wait for 1/2 minute.
Now put boiled vegetables. Mix well and boil.
After 1 minute add chili and sugar.
boil for another 2-3 minutes.
Serve it with rice.

Methi Chicken

INGREDIENTS:-

500gm chicken
1 teaspoon mustard oil or vegetable oil
salt to taste
sugar to taste (optional)

For phoron
1/2 teaspoon Fenugreek seed
1 Red chillies whole

For masala paste
2 table spoon Yoghurt
2 medium size onion
4 garlic cloves
1 teaspoon ginger paste
1 tblsp red chilli powder
1 tsp turmeric powder
Grind all these together.


1 green chillies
Fresh methi(Fenugreek) leaves

PROCESS:-

First clean the chicken pieces. Marinate it with masala paste and keep it for one hour.
Take a non stick karai.
Heated up oil. Now put Fenugreek seed and red chilli. wait for 1/2 minute.
Now put marinated chicken on it. Mix well and cover it. Put it in low flame.
Stir well after 15 minutes.
Add methi leaves and green chilli.
When chicken will be half cook then add salt and sugar.
stir well intermittently and cover the karai.
Do it until the chicken will cook.
Serve it with rice or chapati.

Chicken curry

INGREDIENTS:-

500gm chicken
1 teaspoon mustard oil or vegetable oil
salt to taste
sugar to taste (optional)

For phoron
1/2 teaspoon cumin whole
1 bay leaf (tejpata)
1 red chillies whole

For masala paste
2 table spoon Yoghurt
2 medium size onion
4 garlic cloves
1 teaspoon ginger paste
2 teaspoon cumin powder
1 tblsp red chilli powder
1 tsp turmeric powder
Grind all these together.


1 green chillies
1/2 medium size tomato cut into pieces
1/2 teaspoon garam masala powder

PROCESS:-

First clean the chicken pieces. Marinate it with masala paste and keep it for one hour.
Take a non stick karai.
Heated up oil. Now put cumin, bay leaf and red chilli. wait for 1 minute.
Now put marinated chicken on it. Mix well and cover it. Put it in low flame.
Stir well after 15 minutes.
Add tomato and green chilli.
When chicken will be half cook then add salt,sugar and garam masala powder.
stir well intermittently and cover the karai.
Do it until the chicken will cook.
Serve it with rice or chapati.

Bengali fish curry

INGREDIENTS:
4 fish pieces
2 table spoon mustard oil or vegetable oil for frying
salt to taste
sugar to taste (optional)
2 table spoon lemon juice2(optional)

For phoron
1/2 teaspoon panch phoron
1 bay leaf (tejpata)
1 red chillies whole

For masala paste
1 teaspoon ginger paste
2 teaspoon coriander powder
1 teaspoon cumin powder
1 tblsp red chilli powder
1 tsp turmeric powder
mix all these with little water and keep aside.

Vegetables
i am not using potato.
1 carrot,6 beans, 1/2 raw banana
or
4 pieces of raw papaya or chayote squash, 8 pieces of cauliflower, green peas
or
4 pieces of raw papaya, 1/2 Ridge Gourd

1 green chillies
1 medium size tomato cut into pieces
fresh chopped coriander leaves for garnishing.


PROCESS:
First clean the fish pieces. Then marinate pieces with turmeric and salt. if you want you can put lemon juice also. keep it for 15 minutes.
Now heated up oil in a karai / pan. fry the pieces until light brown. keep aside.
Now put panch phoron, bay leaf and red chili whole in that remaining oil.
Now put the vegetables. fry for 5 minutes.
now put the masala paste. put tomato, green chili, salt and sugar. fry it until almost dry.
Now put water (how much gravy you want). let it boil for 5 minutes.
Now add fried fish to it. let it to boil for another 5 minutes.
serve this with fresh chopped coriander leaves.
Have it with fresh lemon.

Panch phorong

In maximum Bengali recipies we are using PANCH PHORON. PANCH means five and PHORON means chaunk or tarka. It is combination of 5 spices equally. Those are Cumin seed (jira), Black cumin (kalo jira / kalonji), Fenugreek (methi seed), Fennel (mouri/ saunf) and Chandani(radhuni / ajmod).