Corn Palak

What we need:

Spinach

Boiled corn kernels (sweet corn)

Cumin seeds

Turmeric powder

Red chili powder

Asafoetida

Garam masala powder

Crushed dry fenugreek leaves

Oil or butter

For masala paste:

Onion 

Tomato

Ginger

Garlic cloves

Green chilies

Chopped or broken cashews and 

magaz or melon seeds (soaked in water)

How we make it:

Preparing masala paste:

In a small grinder or blender, add all the ingredients for the masala paste. Grind or blend to a smooth paste. add very little water if required while grinding. Keep this masala paste aside.

Blanching and making spinach puree:

Rinse the spinach very well in water. Boil water with some salt. Let the water comes to a boil. then switch off the flame. Immediately add the spinach leaves to this hot water. Let the spinach leaves be immersed in the water for 2 to 3 minutes. Drain and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. Keep for 2 to 3 minutes. In a blender, make a semi-fine or smooth spinach puree adding very little water. keep aside.

Making Corn Palak:

Steam or boil the corn kernels and keep aside. Now heat oil or butter in a thick bottomed pan and fry the cumin first till they become aromatic and are browned. Then add the ground masala paste and mix very well. Add the turmeric powder, red chili powder, asafoetida and garam masala powder. Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste. Now when oil starts leaving the sides of the masala paste and color changes, add the spinach puree. mix very well. Then pour little water and season with salt. Simmer the whole curry for 6 to 7 minutes on a low flame. later add the boiled corn kernels and simmer for 1 to 2 minutes more. Now add crushed kasuri methi. Stir and cook further for ½ to 1 minute. Serve with roti or nun. 

Paneer Lababdar

What we need:

For the tomato-cashew paste:

Tomato 
Cashews 
Ginger 
Garlic 
Cloves
Cardamom

How we make it:

Take one cup of water in a pan. Pour all the ingredients into the pan and give it a good boil for sometime, until the tomato and cashews soften. Strain the water out and cool down the ingredients  Then in the grinder, make a smooth paste out of it.


Remaining cooking ingredients:

Paneer 
Onion 
Bay leaf 
Green chilli 
Coriander powder 
Cumin powder 
Red chilli powder 
Garam masala 
Kasuri methi 
Butter 
Soybean oil /sunflower oil 
Sugar 
Salt 

How we make it:

Cut the paneer in nice cubic shape and sprinkle some salt over it. Then heat butter in a pan and fry the paneer pieces gently. Keep them aside. Now add oil or butter, whatever you prefer in the pan. Add one bay leaf into it and chopped onions. Cook the onions till it takes a nice light brown color. Now add the tomato-cashew paste into it and cook it for sometime. When the raw smell disappears, add the spices (except garam masala) into it, mix them well and cook all the ingredients until oil starts to come out from the mixture. Pour some water and slited green chilies. Cover the pan and cook for sometime. Now add the paneer pieces and give it a gentle stir. Then add crushed dry kasuri methi and garam masala powder. Now the dish is ready. Before serving, pour one spoonful of melted butter on it and enjoy with roti or nun. 

Paneer Butter Masala

Paneer butter masala (non-veg)

What we need:

Paneer
White Oil
Onions (cubed) 
Tomatoes (roughly chopped) 
salt 
Cashew nuts (soaked in water) 
Butter
Ginger Garlic paste
Kasuri methi
Bay leaf 
Cinnamon stick
Cardamom
Cloves
Coriander powder
Kashmiri red chilli powder 

How to make it:

Heat a pan with oil. Fry the cubed onions until they turn transparent. Next add tomatoes and fry them with salt for 3 minutes. Cook covered till the mixture turns soft and mushy. Add coriander powder, cashews, red chili powder and sugar (optional). Cook until the mix gets roasted well and it should begin to leave the oil in the sides of the pan. Turn off the stove. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
In the next step, heat butter in the same pan. Add dry spices and fry for one to 2 minutes. Add ginger garlic paste and then  saute well until the raw smell disappears.
Next pour the blended puree, then add red chili powder. If needed pour ¼ to ½ cup of water. Cook until the gravy thickens and you see traces of butter or oil. Let the gravy reach the desired consistency before you add paneer. Add paneer and kasuri methi . Stir well and cook for 3 minutes. Then pour melted butter if desired on the gravy. Garnish as you like it and serve.


Paneer butter masala (veg) 

What we need:

Paneer 
Cashews (soaked in water) 
Chopped Tomato
Green Chilies, minced
Ginger,minced
Cumin seeds
Kashmiri red chilli powder  
Cardamom, crusheda
Kasoori Methi/dry Fenugreek leaves 
Milk 
Butter/Ghee/Oil
Salt

How we make it:

Blend Cashews, chopped tomatoes and 1/2 cup water till smooth. Pour butter/ghee/oil and heat it  Then sprinkle cumin seeds and let it crackle. Next add crushed green cardamoms, stir and add ginger and green chili paste till the raw smell of ginger goes away. Then add the tomato-cashew paste and stir for few minutes. Then add dry fenugreek leaves and continue to stir. When oil separates from the mixture, pour milk and bring to a boil and continue to cook till fat separates. Then add paneer pieces and bring to a boil. Serve with roti,nan or rice

Hilsa Biryani

What we need:

Hilsa fish pieces
Basmati rice
Ba
Cardamom
Cinnamon stick
Cumin powder
Coriander powder
Green chilli
Salt
Turmeric powder
Ghee

How we make it :

Soak basmati rice for around one hour. Marinate hilsa pieces with salt and turmeric powder and keep aside. Make a paste of cumin powder, coriander powder  turmeric powder and salt. In the meantime  take a handi  pour sufficient water to boil the soaked basmati rice, add salt into it and start boiling. Remove the handi from the oven when the basmati rice is semi - cooked. Now, heat ghee in a pan and add cardamom, cinnamon stick and bay leaf. When a nice aroma starts to come out add the masala paste and sliced green chillies into it and cook it well.  When the spices are done add the hilsa pieces and slightly cook it and take them out of the pan. Then add half of the semi - boiled rice in the pan, mix it well with the masala. Now put the hilsa pieces on the rice layer, and add the remaining rice over it. Cover the pan and leave it for sometime. The hilsa biriyani is done  Serve hot and enjoy. 

Egg butter masala

What we need : 

Boiled eggs 
Butter
Chopped onions 
Chopped tomatoes 
Cashew nuts
Cloves
Cardamom 
Cinnamon 
Red chili powder 
Turmeric powder
Ginger garlic paste
Coriander powder
Garam masala powder 
Kasuri methi
Salt

How we make it:

Add butter to a pan and sauté the eggs till they become golden brown. Add the chopped onions, tomatoes, and cashews to the pan.Once the tomatoes and onions soften, add turmeric, salt, and chili powder. Cook for 5-6 minutes and then remove from the flame.Cool it and transfer it to a blender and add ¾ cup of water. Blend it. Heat three-fourth tablespoons of butter and add cardamom, cinnamon, and clove. Sauté for 30 seconds. Add the blended tomato and onion mixture, cook it well, tget add the gigingegarlic paste and cook it until oil comes outoou. Next pour one-fourth cup of water. Cook for 7 minutes over medium flame. Add Kasuri methi and cook for 2 minutes. Add the eggs, cover and cook for 3 minutes. Remove from the flame and it is ready to serve. 

Prawn Pollichathu

What we need :

Prawns
Chopped onions
Chopped tomatoes
Ginger garlic paste
Coriander powder
Black pepper powder
Turmeric powder
Red chill powder
Mustered seeds
Fenugreek seeds
Curry leaves
Coconut milk
Salt

How we make it :

Marinate prawns in a mix of chilli powder, turmeric powder and  salt.  keep for 10 minutes. Heat oil in pan and saute the marinated prawns on a low flame for 5 minutes.Once done, keep aside. Then heat oil in a pan and crackle mustard and  fenugreek seeds. Add curry leaves followed by rest of the ingredients. Saute till onions turn brown. Then add ginger garlic paste and cook well. Next add the chopped tomatoes and cook till the tomatoes are ready. There after add all the spice powder and stir. When the masala is prepared, add prawns and cook covered for 5 minutes. Now remove the lid and cook for another 5 minutes. Finish by adding coconut milk, give a final cook for 1/2 a minute.

Add salt to taste and serve with rice or parantha.

Moorg Noorjehani

What we need :

Chicken 
Fennel seeds paste
Ginger garlic paste
Chopped onions 
Green chillies 
Yogurt 
Milk 
Saffron strands
Cardamom 
Cinnamon 
Star anise
Salt 
Butter /ghee 

How we make it:

Marinade the chicken with salt, yogurt and fennel seeds paste for some time. Heat a pan and add butter into it. When the butter is melted properly, add cinnamon, cardamom and star anise. When the flavor starts to come out, add chopped onions into the pan. Stir it a little and add sliced green chillies. When the onions get golden brown, add ginger garlic paste and cook. Now add the marinated chicken and mix them well with the masala. Cover with a lid and cook them in low flame. Add a pinch of saffron strands in one cup of warm milk. When the chicken becomes soft add the milk in the pan and stir. Cook it for few more minutes. Then serve with paratha, kulcha, roti or polao.