Pammi's daal makhani/maa ki daal

Ingredients:
1.Black gram(whole)- 1 cup 
2. Red kidney beans (Rajma)-1tbsp
3.Onion (finely chopped)-1
4. Tomato (finely chopped)-1
5. Ginger -1"
6. Green chilies (finely chopped)-3
7.Coriander leaves chopped-1 bunch
8.Garlic(chopped)-7
9. Curd-1/2 cup 
10.Fresh stirred cream (malai) -1/2 cup
11.Butter-2tbsp 
12.Turmeric powder -1/2tsp 
13.Red chili powder-1/2tsp
14.Coriander powder-1/2tsp
15.Salt to taste
16.Oil
Procedure:
Soak kidney beans in water overnight.Add water & little salt and pressure-cook the kidney
beans and the black gram till soft for about 20-25 minutes. Mash and boil again for 15-20
minutes.Now add curd and cream to the daal and stir.Now  heat oil in a pan, add chopped
garlic , fry till light brown. Add onions and fry till golden brown. Now add ginger, green
chilies and tomatoes and fry till tomatoes soften. Now add dry masalas (turmeric powder,
chilli powder, coriander powder & salt) and fry again. Add daal and stir on medium flame. As
soon as it starts boiling remove from the gas.Garnish daal makhni with coriander and add
butter. Serve hot. Goes well with laccha paratha, naan or rice.

Chilli Potatoes

Chilli  Potatoes:

Ingredients:

1. Potatoes (cut into wedges)-2

2. Onions (diced)-1

3. Garlic cloves(chopped)-5

4. Ginger (chopped)-1”

5. Green chillies(slit)-8

6. Dry red chillies(crushed)-1tbsp

7. Soya sauce-1tsp

8. vinegar-1tbsp

9. cornflour-2tbsp

10. Sugar to taste

11. Salt to taste

12. Pepper corns crushed-1/2tsp

13. Oil

Procedure:

Take the potato wedges in a bowl and soak them in salt and water for half an hour. Now drain the water and add corn flour to the potatoes and deep fry them in sufficient amount of oil and keep aside. Now fry the onions till transparent. Add garlic and ginger and fry for another 2-3 mins. Add vinegar, soya sauce, salt and sugar and cook for 2 mins. Now add the fried potatoes and green chillies and stir until the gravy coats the potatoes well. Now in a bowl take 1tbsp of corn flour and 1tbsp of water.  Stir and add the mixture into the pan. Cook for 1 min. Add chilli flakes and crushed peppercorns. Serve hot!!

Pammi's anardana paratha(stuffed paratha with pomegranate seeds and potatoes)

Ingredients:

For the dough:
Flour---2cups
Dahi/curd---2tbsp
Salt----a pinch
Aniseeds-1/2tsp
Oil---1/tsp

For the filling :

Potatoes--1(boiled and mashed)
Pomegranate seeds-1/2cup
Salt-- to taste
Chilli powder-1 tsp

Procedure:

Mix all the ingredients well to make a smooth dough by using little warm water from time to time and set aside this

dough for a couple of hours.Meanwhile mash the boiled potatoes in a a bowl and add the remaining ingredients and

mix well. Now,make small balls out of the dough.Take 1 ball ,press and puta little amount the stuffing in the middle

and again shape it into a ball.Continue doing the same with each of the balls.Now roll out parathas out of it.Add

ghee in a pan and fry the parathas till golden brown.Serve hot with dal makhani.

Hot and spicy fish

Hot and spicy fish
ingredients:
1.giant catfish(aar maach/ari fish)-4 pisces
2.onion-1(chopped)
3.turmeric powder-1/4th tsp
4.red chilli powder-1 tsp
5.salt to taste
6.mustard oil-2tbsp
7.green chillies-4
8.coriander leaves ffor garnishing

procedure:
Marinate the fish with salt and turmeric powder for 15 mins.Now heat mustard oil in a pan and fry the fishes lightly and keep them aside.Now,to this oil,add the chopped
onions and saute until they turn golden.Add turmeric powder,red chilli powder and salt and sprinkle little water.Saute for 2-3 mins.Now add 2tbsps of water and add the
fried fish and simmer for 5 mins.Transfer the cooked fish in a serving dish and garnish with chopped coriander leaves and slit green chillies.Serve with steamed rice.

Modak

Ingredients:

For the Cover :

• rice flour-1 cup
•  ghee-1 tsp
•  water-1 cup
• oil-1/2 tsp
• salt-a pinch 

For the Filling :

• 2 cups shredded fresh coconut
• 1/2 tsp. cardamom powder
• 1 tsp. roasted poppy seeds
• 1 cup jaggery (Gur) or Sugar

Procedure:

     Bring the water to a boil and add oil into it for the outer covering. Take off heat. Now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.  When cool, knead it well into dough with a smooth finish. Now take the coconut and Jaggery / sugar in a heavy-bottomed pan for the stuffing. keep on low flame with stirring. Stir and take off heat. The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough. Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough. Fold the edges tapering to the centre. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it. Place the sifter in a steamer and cover. Steam for about 15 minutes. Use a big size saucepan or pressure cooker if you don't have a steamer. Do not put the whistle if you use the pressure cooker.

palm fritters/taal'er bora(bengali)/ Taad vada(hindi)

ingredients:
1.palm pulp-250gms
2.sugar-half d amnt of the total amnt of pulp
3.flour-half d amnt of the total amnt of pulp
4.oil for frying

procedure:Take the pulp in a bowl.Add sugar and flour.Mix and make a thick batter.Now heat oil in a pan and reduce the flame when it is properly heated.Now
in a low flame,fry the fritters(*pouring the batter with a spoon) until golden brown.

Mummy's yummy palm condensed milk/ Taal'er kheer(bengali)/Taad ka mawa(hindi)

ingredients
1.palm pulp-250gms
2.sugar-300gms or more
3.Milk-500ml
4.coconut-grated(1 cup)
5.Dry fruits
procedure:
Heat the milk over a low flame until it is reduced and is of a thick consistency.Now add the pulp,sugar and grated coconut and keep on stiring.Cook until the milk has
dried as shown in the pic.Garnish with dry fruits.refrigerate and serve.
 *note: Condensed milk or powdered milk can also be used in place of milk which makes the recipe more easy.In this case,the pulp,sugar,condensed milk/powederd milk and
grated coconut should be mixed before hand and then cook it until the mixture becomes dry.

Pammi's hot and sweet stir fried prawns!!

Ingredients-
1.prawns(medium sized)-250gms
2.capsicum-1(cut into long thin strips)
3.onion-2(cut into thin strips)
4.garlic-cut lengthwise
5.ginger-shredded
6.salt to taste
7.oil-2tbsp
8.vinegar-2tbsp
9.sugar-1/2tsp
10.green chillies- 4-5 chopped

Procedure:

Clean and devein the prawns keeping the shell and the tail intact.Now marinate the prawns with salt and 1tsp vinegar and keep aside for 10 mins.Heat oil in a pan.Fry the onions till they turn transparent.Now add the capsicum,prawns,garlic and ginger and saute them for 2 mins.Add salt,vinegar,green chillies and sugar and stir fry them for another 2-3 mins.Serve hot!!
Point to remember: Cook on a low flame so as to prevent the vegetables and the prawns from getting overcooked.

Pammi's butter garlic prawns!!

ingredients:
1.prawns-200gms
2.green chillies-12
3.garlic cloves-15
4.butter-2tbsp
5.salt
6.sugar-1/4tsp
7.turmeric-1/4th tsp
8.crushed peppercorns for garnishing(optional)

procedure:

Marinate the prawns with salt and turmeric for 15 mins.Now crush the garlic and green

chillies in a mortar and pestle and keep aside. Now take butter in a pan,add the crushed
green chillies and garlic and the marinated prawns.Add salt and sugar.stir for 5 mins until
the prawns r cooked.Your butter garlic prawns is ready!!Serve hot.

Pammi's methi malai paneer

Methi malai paneer

Ingredients:
1. spinach leaves-100 gms
2. fenugreek leaves(methi leaves)-50 gms
...3. paneer-100 gms
4. ginger-1/4” piece
5. ghee-3tbsp
6. cashew nut paste-2tbsp
7. fresh cream-2tbsp
8. cardamoms-4 crushed
9. cloves-2 crushed
10. salt to taste
11. sugar
12. turmeric powder-1/4th tsp
13. chilli powder-1tsp

Cut the paneer into 1 1/2” cubes. Deep fry and keep aside. Wash and grind methi , palak leaves and ginger together with little water. Heat the ghee and fry the mixture for about 15 mins,till the ghee separates.Add salt ,turmeric and red chilli powder. Cook for another 2-3 mins. Now add the fresh cream and cashew nut paste and fry for another 2 mins. Now add half cup water and cook till the gravy becomes thick and ghee separates. Add the paneer and garam masala. Serve hot garnished with fresh cream.

paneer candies!!

paneer candies :
ingredients:
1.refined flour
2.paneer-100 gm
3.salt
...4.sugar
5.oil
6.cashewnuts-10-12
7.asofoetida
8.lemon juice
9.amchur powder
10.chilli powder

procedure:
mix flour,salt,sugar,oil in a bowl.now make a dough using luke warm water from time to time and leave it aside.now cut the paneer lengthwise and marinate it with lime juice,salt,asofoetida,chil​li powder and amchur powder for 15 mins.now heat oil in a pan and shallow fry the paneer pieces and keep them aside.divide the dough into 10 small balls and roll them out into small sized rotis.now place a paneer piece with fried cashews on each of the rotis and fold the sides of the rotis in such a way so that it resembles a candy.now deep fry them in sufficient amount of oil till crisp and golden brown(for health conscious foodies,use non-stick cookware which require less amount of oil).serve with chutney or tomato sauce.

pammi's shorshe bata ilish(mother's recipe)

Shorshe ilish

Ingredients:

1. hilsa fish
...2. mustard seeds-4-5tbsp
3. green chillies-7-8
4. salt
5. turmeric powder
6. mustard oil

procedure:

Marinate the fish pieces with turmeric and salt for 15 mins.Now make a fine paste of mustard seeds and green chillies with little water.Add this paste and 3-4 tbsp of mustard oil to the fish pieces . Transfer them into an oven proof bowl and cook in a microwave oven for 15-20 mins at 180 degree Celsius. Garnish with slit green chillies and a few drops of mustard oil. Serve hot with steamed rice.

pammi's jhatpat mirchi ka achaar( chilli pickle)

Pammi’s Jhatpat mirchi ka achaar :

Ingredients:
• green chillies (chopped)-50gms
• saunf-2tsp
...• black cumin seeds(kaala jeera)-2tsp
• asafoetida (hing)-1/4tsp
• salt
• mustard oil-2tsp
• juice of 1 lemon

procedure:
Finely chop the chillies. Dry roast the sauf and black cumin seeds and grind them together. Now take the green chillies in a small jar to which add salt, mustard oil, lemon juice, ground spices and asafoetida. Now shake well.
This pickle can be consumed for 4-5 days if stored properly

Pammi ki mummy's sangri ki sabzi

Ingredients :

• sangri-1 cup
...• yoghurt –half cup
• turmeric powder-1/2tsp
• chill powder-1/2tsp
• coriander powder-1/2tsp
• cumin powder1/2tsp
• amchur powder-1tsp
• coriander seeds-1/4th tsp
• red chillies-2
• asafoetida-1/4th tsp
• salt to taste
• oil

procedure:
Soak the sangri in half cup yoghurt for 10-12hrs. Wash the sangri 2 - 3 times in running water. Pressure cook the sangri for 10 - 15 minutes. Make a paste of all the powders along with asafoetida and little water. Now heat oil in a pan and add coriander seeds and red chillies. When they crackle,add the paste and fry for 2mins.now add the sangri and salt to taste.mix well and cook for another 5mins on low heat. Serve with bajre ki roti.

pammi's prawns in mustard and coconut gravy(chingri maach shorshe narkel bata)

ingredients:

1.prawns(shelled bt cleaned properly wid d head n d tail intact)--8-10(large ones)
2.coconut scrapped(3-4tsp)
3.mustard seeds(5-6tbsps)
...4.green chillies(8-10)
5.mustard oil
6.salt
7.turmeric powder-1/4th tsp

procedure:

make a paste of the coconut,turmeric powder,mustard seeds and 5green chillies.take d prawns in a bowl and
add d paste to it.now pour a generous amount of mustard oil n salt to taste and mix well.
now transfer the marinated prawns into an oven proof bowl n allow it to cook in a microwave
oven for 20-25 mins at 180' celsius.serve hot garnished with slit green chillies and with
steamed rice.See More

pammi's saucy paneer

Ingredients:
1. paneer-250gms(cut lengthwise)
2. onion-2(cut into dices)
...3. garlic cloves-10(chopped)
4. green chillies-5(slit lengthwise)
5. hot and sweet tomato sauce-4tbsp
6. soya sauce-1tsp
7. chilli sauce-1tbsp
8. chilli garlic sauce-2tbsp
9. vinegar-1tsp
10. cornflour-4-5tbsp
11. salt to taste
12. oil
13. sugar to taste

procedure:

Make a thick paste of the cornflour, water and salt. Dip the paneer into this mixture and deep fry in oil and keep aside. Now heat oil in a pan. Add the onions and fry till transparent. Add the garlic and chillies and fry for 1 min.
Now add the sauces, vinegar , salt and sugar and cook for 2-3mins. Now mix in the paneer pieces till the sauce coats the paneer. Serve with fried rice, pulao or biriyani.

pammi's paneer butter masala!!

ingredients:
paneer-250gms
onions-2,chopped
...garlic-6-7 flakes
ginger-1",chopped
tomatoes-4 big
kaju-1tbsp,broken into bits
milk-1/2 cup
kasuri methi-2 tsp
garam masala-1/2tsp
1 tsp red chilli powder
salt to taste
3/4th tsp roasted cumin powder
1/2tsp sugar
1 green chilli
butter-2 tbsp

procedure:
grind onions,ginger,garlic together into a paste.grind tomatoes to a puree.cook onion
paste in oil,till golden.do not make it brown.add red chilli powder.cook for 1/2 minute.
add milk gradually.cook for 2-3 mins.add crushed kaju.cook for 2-3 mins.add tomatoes,cook
for 10-15mins on low flame till oil separates.add zeera,garam masala,salt and sugar.add
enough water,about 1 1/2 cup.cook for another 10-12 mins till the oil separates and the
gravy dries upto a thick masala gravy.add kasuri mehi and keep aside.now heat butter in a
pan,add green chillies,saute for 2-3 mins and add this to the prepared gravy.add the fried
paneer and keep on fire for 2-3 mins.serve hot with nans or tandoori roti.

Pammi's posto chingri(Prawns in poppy seeds and onion gravy)

posto chingri

ingredients
chingri
posto(poppy seeds)-1/4th cup
...onion-2 chopped
garlic-6 cloves
ginger-1"
green chillies-5-6
coriander leaves
bay leaf-1
turmeric poder
chilli powder
elaichi
salt
oil

procedure:
make a paste of the ginger,garlic and green chillies.now marinate the prawns with half of
the ginger garlic paste,salt and turmeric and keep aside for half an hour.now heat oil in
a pan,fry the prawns till golden brown(do not fry the prawns for long as it will lose its
softness) and keep aside.now add bay leaf and onions and fry till golden brown.in the
meantime,make a paste of the poppy seeds and coriander leaves.now add the paste and fry
till oil separates.add the fried prawns,turmeric powder,red chilli powder,salt and fry for
another 5 mins.now add half a cup of water and simmer till the gravy thickens and oil
separates.sprinkle crushed elaichi and switch off the gas.serve hot with steamed rice.

pammi's prawn butter masala!!

Ingredients:
1. prawns(deveined and cleaned properly with the shell intact)
2. cauliflower florets(small)
...3. onions-3
4. ginger-1 inch cube
5. garlic cloves-4
6. cashewnuts-14-15
7. tomato-1(big)
8. green cardamoms-6
9. red chilli powder-1tsp
10. coriander powder-1tsp
11. turmeric powder-1tsp
12. sugar to taste
13. salt to taste
14. butter-1tbsp

for marinade:turmeric powder-1/4tsp,salt 1/4tsp and vinegar 1tsp.

procedure:
Cut 1 onion into dices, chop an onion and make a fine paste of the remaining onion, cashew nuts, ginger and garlic. Marinate the prawns and the cauliflower and keep aside for 15 mins. Heat oil in a pan and fry the prawns till they turn pink. Fry the cauliflower till they turn golden and crispy. Drain oil and keep them aside. Now heat oil, add the chopped and the diced onions and fry till they turn pink. Add the paste and fry till oil separates. Now add finely chopped tomatoes, turmeric powder, coriander powder, red chilli powder, salt and sugar and cook till oil separates. Now add the fried prawns and the cauliflower and cook for 5 mins coverd by a lid on low heat. Add 1/2cup water, bring to boil and cook until oil separates. Add crushed cardamoms and 1tbsp of butter.

Pammi's mummy's coconut lichis!!(mother's recipe)

 

Ingredients:
• coconut (grated)-1
• sugar-(the amount of sugar should be equal to the amount of grated coconut)
...• cardamoms-4(crushed)
• poppy seeds(roasted) -3tbsp
• cloves( according to the number of lichis)
• edible colors(red and green)-1 tsp each

procedure::

Heat a pan. Add the grated coconut and sugar and keep on stirring until the sugar melts and the coconut becomes sticky. Add crushed cardamom and switch off the gas. Let it cool. Meanwhile, roast the poppy seeds and set them aside in 2 separate bowls. Add 1 tsp red color to 1bowl and green color to the other bowl. Now make lichi shaped balls out of the coconut mixture. Now roll them in the roasted poppy seeds so that the lichis get well coated. Put a clove on top of the lichi so that it looks like a stem

Pammi's jackfruit keema

Ingredients:
1. Jackfruit shredded like keema
2. onions chopped finely-5(big)
...3. garlic cloves-15
4. ginger-1 ½”
5. tomato-2(big)
6. chicken masala-1tsp
7. curd-1tbsp
8. red chilli powder-1tsp
9. turmeric powder-1/2 tsp
10. coriander powder-1tsp
11. green chillies chopped-4-5
12. cardamoms-5
13. cloves-2
14. black pepper-4
15. cinnamon-1 small pc
16. salt to taste
17. sugar to taste
18. mustard oil-1 cup

**point to remember:: the amount of the keema and the amount of the chopped onions should be almost equal.

procedure: heat the mustard oil properly and add the chopped onions, chopped garlic and chopped ginger and fry until the onions turn golden brown. Now add chopped tomatoes, red chilli powder, turmeric powder, coriander powder and cook till oil separates. Add curd, chicken masala, and cook for another 3-4 mins. Now add the jackfruit, salt and sugar and cook on a low heat with a covered lid for 5 mins(keep checking from time to time).add 1 cup water and again cook covered until the jackfruit is cooked and oil separates. Now add crushed cardamom, cinnamon, pepper, cloves and green chillies. Your jackfruit keema is ready!!

besan k laddoo

Ingredients :

1) Ghee(Clarified butter) - 225 gms.
......2) Besan (Gram flour) - 225 gms.
3) Castor sugar (or table sugar) - 350 gms.
4) Cashew nuts - 1 tsp, chopped.

Instructions:

1) Take a medium-sized frying pan.
2) Place over it the ghee and besan and heat over oven at a low temperature, stirring the mixture now and then to avoid the formation of lumps. When cooked, the mixture will release a sweet aroma.
4) Remove the pan from the oven. Let it cool.
5) Add the sugar and chopped cashewnuts to the besan mixture. Stir in thoroughly.
6) Now mould out of the mixture small balls of appropriate size. Your "Besan Ka Ladoo"(or Sweet Gram Flour Ball") is ready. Serve hot or cold.

vada pao!!

Ingredients:
1.pao(buns)-8
2.butter

...For the vadas:
1.potatoes-4
2.asafoetida-1pinch
3.salt to taste
4.oil for frying
5.garlic-chilli paste-1tsp
6.red chilli powder-1/2tsp
7.besan(gram flour)-1 cup
8.baking powder-1 pinch
9.turmeric powder-1/2tsp

For the chutney:
1.garlic cloves-20-25
2.green chillies-10
3.salt
4.sugar
5.red chilli powder
6.oil

Procedure:
Mix besan,baking powder,turmeric powder,red chilli powder and salt with water to make a thick batter.Boil the potatoes and mash them. now heat oil in a pan,add asafoetida,chilli-garlic paste and the mashed potatoes.Add salt and red chilli powder,mix and cook for 5 mins and let it cool.
Meanwhile,heat 1tbsp of oil in a pan,add the chilli garlic paste,salt,sugar and red chilli powder and cook for 5-7 mins.your chutney is ready.

Now heat sufficient oil in a pan.Make balls out of the mashed potatoes,dip them in the batter and fry till golden brown and crisp.
Now slit the buns and fry them with butter.spread little chutney and place 1 vada inside each bun.your vada pao is ready!!!

fresh plum n cherry chutney

ingredients:
frsh plum-10 -12
fresh cherries-8-10
sugar-3/4th cup
cumin seeds-1/2 tsp
...dried red chillies-2
salt-1 pinch

method:
heat oil in a pan.add red chillies n cumin seeds.wen they crackle,add the fruits,salt n sugar n stir until d fruits r cooked n the chutney is sticky.cool n serve.

Sweet potato(Shakarkand) mithaai / mishti aloor puli(bengali)

..Ingredients:
1. sweet potatoes-1kg
2. refined flour-100gms
3. oil for frying
4. baking powder -1pinch

for sugar syrup:
1.sugar-2 ½ cup
2.water-1 cup
3.cardamom-5(crushed)

procedure::
Boil the sweet potatoes and let it cool. Peel off the skin and mash them. Add the flour and baking powder and make a dough. Now make small balls out of it. Heat 2 cups of oil and now fry the balls until golden brown in colour. Meanwhile, take water and sugar in a pan and bring to boil, stirring from time to time. Add cardamoms and cook till the syrup reaches a 1 string consistency. Turn off the gas and add the fried balls to the syrup. Let it cool and keep aside until the balls totally soak the syrup.
* note: the balls must be warm while soaking them in hot syrup.

apple and pear chutney

ingredients:2 apples,1 pear,1 cup sugar,1/4 tsp salt,1/4 tsp cumin seeds,1/4tsp saunf,2 dried red chillies,2tbsp oil

procedure: cut the apple n d pear into small pieces.heat oil in a pan,add cumin seeds,sauf n red chillies.when they crackle,......add the fruits n salt.cook for 5 mins.now add d sugar n keep on stiring until it melts.now add 1/4 cup of water n simmer until the fruits r tender n d chutney is of jelly like consistency.serve chilled.

ingredients:2 apples,1 pear,1 cup sugar,1/4 tsp salt,1/4 tsp cumin seeds,1/4tsp saunf,2 dried red chillies,2tbsp oil

procedure: cut the apple n d pear into small pieces.heat oil in a pan,add cumin seeds,sauf n red chillies.when they crackle,......add the fruits n salt.cook for 5 mins.now add d sugar n keep on stiring until it melts.now add 1/4 cup of water n simmer until the fruits r tender n d chutney is of jelly like consistency.serve chilled.

crunchy munchy veggies

ingredients:
carrots-2
beans-10-12
cauliflower-1 small
capsicum-2
......onions-2(medium sized)
garlic-5 flakes
ginger-1' piece
poppy seeds-2tbsp
cashewnuts-2-3
green chiilies-4-5
raisins-5-6
cloves-2
cinnamon-1 small stick
cardamom-3
salt n sugar to taste

procedure:
cut d vegetables as shown in the pic above.now boil d carrots n cauliflower until they r half cooked.drain n keep aside.now make a paste of the poppy seeds,ginger,garlic,cashew​,raisins n green chillies.now heat oil in a pan.add cloves,cinnamon n cardamom n diced onions.fry the onions till transparent.now add the paste n cook until oil separates.now add the beans,boiled vegetables and the capsicum.add salt n sugar to taste.simmer n cook for 10 mins.serve hot.