mukho's kitchen

chilli paneer (chili cottage cheese) ingrediants 200 grams Paneer (Cottage cheese), cut it into medium-sized cubes Oil 1 cup (for deep fry) For marinate (3 tablespoon Corn flour 3 teaspoon All purpose flour ½ soy sauce 1 teaspoon Salt Water as required) 2 Green chilies 1 green capsicum, 1 red or yellow capsicum 2 Sirke Wala Pyaaz(pickeled onion)( you can take normal onion also) with vinegar       (https://abhijit707791.blogspot.com/2019/10/sirke-wala-pyaazpickeled-onion.html) 3 cloves garlic 1 inch ginger piece ½ teaspoon Sugar 3 teaspoon Soy sauce 2 teaspoon Tomato sauce 1 tablespoon Chili sauce ½ teaspoon  pepper Water as required method In a bowl and add all-purpose flour,  2 tablespoons of cornflour ,soy sauce and salt. Add some water and mix them well to make a thick paste.add paneer cubes & keep it for 5 minutes. Now in a frying pan  heat oil and  fry (dip paneer pieces in the batter, coat them properly) the paneer  till th

 Kumro sedhho/bhate posto diye (boiled pumpkin with poppy seeds)Healthy and simple     preparation time :5 minutes    cooking times:5 minutes    total: 10 minutes INGREDIENTS: 250g pumpkin 4 tspoon poppy seeds(posto) 1sp mustard oil 2 green chili slited Salt to taste METHOD: 1.       Put the pumpkin in boiling water along with rice grains while cooking rice(bhate) or boil it separately. 2.   grind the poppy seeds with salt & green chili and make a smooth paste.      After cooking rice take out the pumpkin pieces and let it cool to smash. 3.       Mash well with poppy seed paste, green chili, mustard oil and salt. 4.  Have it with hot rice. health benefits   Highly Antioxidant, Highly Nutritious and Particularly Rich in Vitamin A, Low Calorie food.  

 Raw papaya curry with Indian Red Lentil Dal fritters(Daler bora diye Peper torkari) preparation time: 15 minutes, cooking time:15 minutes, total time 30 minutes Ingredients : Raw papaya - 1 medium (cube cuts) Potato   -    1( cube cuts)   Indian Red Lentil Dal/masoor daa l -  1 cup  tomato -  1 ginger -  2 inch green chilly-2 salt to taste turmeric powder bay leaf    -  (1 -2) chilly powder -1/2 t spoon pinch of asafoetida panch phron-1/2 t spoon   ( It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin   seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni) cumin powder- 1t spoon pinch of sugar oil-1/2 cup(for fry the bora,dal fritters)  ghee-1 t spoon garam masala powder-1/2t spoon How to Cook : Grind Indian Red Lentil Dal ( half grind) Mix 1 tbsp ginger paste, asafoetida ,turmeric powder, and 1 green chili & make batter. Heat oil in a kadai. With the help of hand fry the

Vegetable Dalia(a healthy nutritious diabetic breakfast) course-one pot meal preparation time-15 minutes cook time-15 minutes total -30 minutes Ingredients 1 cup wheat broken/dalia . 1 tomato(chopped) 1 carrot (chopped) 1/2 cup beans(without skin) 4 to 5 beans(chopped)  1 green chili 1 t spoon grated ginger 3 onion (chopped) red,green capsicum 1/2 cup(chopped) 1 tablespoon oil 1/2 teaspoon Cumin seeds 1/4 teaspoon turmeric powder 2 - 3 cups water to taste salt curry leaves for garnishing METHOD Heat oil in a pan/kadai. Once it's heated add cumin seeds,  green chilies. Let the cumin seeds splutter. add chopped onion,carrots & beans and saute it for 1 minute,cover it for 2 minutes then add capsicum ,beans(without skin) & tomatoes saute it for 2 minutes.   Then add broken wheat,ginger ,turmeric powder and salt to taste & mix it well add water and cover the lid , cook it on low flame for 5

PRAWN BIRYANI(DRY TYPE) Ingredients For preparing prawns and rice Basmati rice – 500 gms prawn  – 1/3 kg, onion -3 big(choped) Ghee  – 1/4 cup Green & black cardamom – 4 Cloves – 4 to 6 Cinnamon stick – 2-inch piece Bay leaf – 1 Green chilli – 4, slit lengthwise  4 large tomatoes, chopped and deseeded Garam masala – 1 tbspoon (an aromatic mixture of ground spices used in Indian cookery, usually containing cardamom, cinnamon, cloves, coriander, nutmeg) eggs-4(boiled) For marinating prawns:  curd – 1 cup Ginger paste – 1 tbsp Garlic paste – 2 tbsp Turmeric powder – 1  tsp Coriander powder – 2 tsp Cumin powder – 2 tsp Red chilli powder – 2 tsp Garam masala – 2 tsp Salt – to taste Mustard oil – 4 tbsp For final biryani: rose water -1 t spoon mitha ataar 1-2 drops Kewra  – 2 tsp milk -3 t spoon  METHOD  Marinating prawn : Wash  the prawns. In a  bowl add all the marinating ingredients –  curd, ginger & garlic past

Daab Chingri ( Prawn in Tender Coconut)  i ngredients: grated coconut-  1 bowl   Prawns (Medium ) - 250gm daab(tender coconut)-1 panch phoron ( Panch phoron literally means five spices used for tempering. It is the most distinctive of Bengali phorons, used in dals, vegetables, chutneys, and pickles. It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni) Onion- 1 (chopped) Ginger - 1 spoon paste Garlic -1 spoon paste Cardamom - 2 Clove - 2 Cinnamon - 1" piece Green Chilli - 2 -3 Salt to tasteMustard Oil - 4-5 tbsp     METHOD  Cut out the top of the  tender coconut with a  knife in a small rectangular shape  and keep the cut out part aside.  Pour the coconut water in a separate bowl.   Add salt and turmeric powder to the prawns. Mix and set aside. Heat mustard oil  and add paanch phoron . After crackling   add onion and saute. Ad

NARKEL NARU(ROSKARA)/ Indian Coconut Confection with Sugar Ingredients Grated Coconut 4 cups   milk 2 cup Green Cardamom Seeds crashed 8 pieces Sugar 2 cups kismis(optional)  How to make Narkel Naru Now heat a kadai  and add the coconut,sugar,milk & cardamom into the pan and continue to stir. Stir the mixture till it gets sticky and you can make a ball from little mixture. Remove immediately from heat and spread it out on a  big plate. take  coconut mix and roll into a ball.(make laddu by the use of palm)  (The ball/ Naru has to be formed while the mixture is still hot. It will harden when it cools and you cannot give it shape.) Now after 1 hour it will be ready to eat