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.