mukho's kitchen

NIMKI(SNACKS)(BIJAYA DASAMI SPECIAL) Ingredients 2 cup All Purpose Flour (Maida) 1 tablespoon black cumin   2 tablespoons  Oil( to mix the maida for crispy) Water , as needed Salt , to taste sunflower oil , to fry METHOD  In a big bowl, add flour, salt, black cumin and oil. Now start mixing it, (' mayan'). This makes nimkis more crunchy , add water and make a dough . Make8-9  balls out of that dough, and with the help of rolling pin, flatten like a roti . With the help of a  knife, cut the flattened dough in square shape. Meanwhile, heat oil in a kadai and then simmer the heat once oil is hot. Fry nimkis on low heat to make it crunchy. Store them in an airtight container after it  cooled to room temperature. ......

DURGAPUJA,BIJAYA DOSOMI SPECIAL SIRIR NARU(MITHAI) Ingredients : (makes about 20 Naru. ) 1/2 cup water(as per need) 1 cups gur/jaggery siri bhaja(made of gram floor)  -200 gm   METHOD Heat the water in a kadai. Add  jaggery/gur in the water and slowly stir (at medium heat). Cook on low heat, stir occasionally to prevent sticking at the bottom of the kadai. Allow to cook and slowly you will see the gur/jaggery getting sticky. You will know it is nearly done when if you drop a gur in a bowl of water and it is not spreading in the water Add the siri bhaja & mix continuously till it becomes tight to stir. Remove immediately from heat and spread it out on a  big plate take  mixture and roll into a ball.   (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.

COCONUT LADDU (DURGAPUJA BIJAYA DASAMI SPECIAL NARKEL NARU) Ingredients : (makes about 60 Naru. ) 4 big size coconut grated (fresh) 1 cup water(as per need) 3 cups gur/jaggery 10 small green cardamon(smashed) kismis – optional   METHOD Heat the water in a kadai. Add  jaggery/gur in the water and slowly stir (at medium heat).  Cook on low heat, stirr occasionally to prevent sticking at the bottom of the kadai. Now add the cardamom powder,kismis and the grated coconut.  Allow to cook and slowly you will see the gur/jaggery getting sticky. You will know it is nearly done when if you drop a gur in a bowl of water and it is not spreading in the water . 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 af...

RASMALAI   INGREDIENTS 1 liter whole milk 3 tablespoons lemon juice 750 ml Full cream milk (about 2.5 cups) 1/2 cup Sugar 2 tablespoon Thinly sliced dry nuts (almonds) Instructions Heat milk in a heavy bottom pan. Once the milk comes to a boil,add lemon juice till the milk curdles. Strain the curdled milk using a muslin cloth. Squeeze the muslin cloth to remove all the water from the chena. Take the chena in a bowl & mash the chena with your hands  to make it soft and smooth. This is an important step to make sure that the rasgullas are soft.   Make small balls from the chenna . Meanwhile in a in a heavy bottomed pan, add milk and bring it to a boil. Add  sugar,Continue boiling at a medium flame stirring continuously & make it half in quantity( 400-500 ml) add Cardamon Powder . slowly drop the chenna balls & allow the flatten paneer balls to simmer in hot syrup for 2 minutes. then switch off ...

FISH CURRY WITH BRINJAL   INGREDIENTS Rohu pieces:3 oil(mustard) :half cup chopped onion:2 whole cumin seeds:1 t spoon   garlic,ginger paste: 1 t spoon each coriander & cumin powder:1 t spoon each red chili,garam masala:1/2 t spoon each  chopped tomato :1 brinjal-2 small (cut in cube size) DIRECTION wash fish chunks & marinate the fish with  salt, turmeric powder and red chili powder for 10 minutes Heat oil in a pan and fry the fish till light golden in colour and keep aside Temper the same oil with dry red chilies, bay leaves and whole cumin seeds. Saute for a few seconds. add the chopped onions & fry till color become brown,add brinjal add garlic& ginger paste and stir fry for 4-5 minutes. Add all the dry spices (except garam masala) and tomato & mix well.cook till oil separates. Add 1 cup water and bring it to a boil. Gently drop the fried fish and cover the lid. after 2-3 minutes open the lid and add...

  BORI DIYE ALOO POSTO (POTATO WITH POPPY SEEDS) BENGALI STYLE Ingredients potato 3 big size cut in cube 50gms poppy seeds 2 tbsp mustard oil  bori-5 pieces (Bengali sun dried dumplings) 1/2t spoon tsp nigella seeds 2 green chilies slit lengthwise 1 cup water Salt to taste Method Soak the poppy seeds in grinder for 5 minutes, and grind to a paste. Set aside. Heat oil in a pan heat the oil over a medium flame & fry the bories & keep aside  In the same oil add the nigella seeds and green chillies. Fry for 30 seconds and add the cut potatoes.  fry for 5 minutes.  Add the water & salt and Put the lid on and continue cook for further 15 minutes. Then add the poppy seed paste & fried bories. Serve with  and rice বাংলা  আলু বড়ি  পোস্ত  লাগবে :পোস্ত  ৫০গ্রাম ,তেল ২ চামচ ,বড়ি-৫ টা ,কালোজিরে ১/২ চামচ ,আলু ৩ টি ও নূন স্বাদানুসারে বিধি পোস্ত  জলে ভিজিয়ে বেঁটে নিন। ...

  Fried soya chunks curry recipe(Fried soya bean curry recipe)   Ingredients 1/2 cup oil 2 tomato , finely chopped 1 cup besan(gram floor) 2 cups soya chunks 1 tsp cumin seeds / jeera 1 bay leaf / tej patta ½ tsp turmeric powder / haldi 1 inch cinnamon stick / dalchini 2 onion , finely chopped 2 cloves garlic & 1 inch ginger salt to taste 1 tsp kashmiri chilli powder 1 tsp coriander powder / dhaniya powder 1 cup water ¼ tsp garam masala     Instructions soya chunks cooking recipe: firstly, boil soya chunks for 10-12 minutes and transfer to a bowl of cold water & squeeze it Make a mixture  by adding besan ,chili powder,cumin powder and salt. Take a pan / kadai ,heat oil Mix the soy chunks in the batter & fry it In the same oil  saute onion, ginger and garlic. also add tomatoes also add chilli powder and turmeric. additionally add coriander powder and salt.stir it for 3-4 minute...

IDLI FRY WITH GRAM FLOOR(LEFT OVER IDLI) Ingrediants idli-5-6(left over) gram floor egg-1 oil 1/2 cup termeric powder,cumin powder & corriander powder chili powder 1 t spoon each salt to taste METHOD Make a batter by adding egg,besan(gram floor),termeric powder,cumin powder & corriander powder chili powder& water Take a pan & heat oil Dip the idlis in the batter & fry it. serve hot with green chaneys

SIMPLEST CHICKEN BIRYANI Ingredients For preparing  chicken and rice Basmati rice – 500 gms Chicken – 1/2 kg, onion -3 big(choped) Ghee  – ½ 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 tbsp For marinating chicken:  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 – 2 tbsp For final biryani: rose water -1 t spoon mitha ataar 1-2 drops Kewra  – 2 tsp milk -3 t spoon  METHOD  Marinating chicken : Wash  the chicken. In a  bowl add all the marinating ingredients –  curd, ginger & garlic paste, turmeric powder, cumin powder, coriander powder, red chilli powder, garam masala, salt, . ...