Cauliflower Roast

What we need:

One small or medium couliflower

2 to 3 Cardamom

1 half inch cinnamon stick

One onion

10 to 11 cashew soaked in water

yougurt

Ginger pagas

Coconut milk 

Bay leaf

Salt

Suger

Green chilli

soyabean oil

Ghee

How we make it:

Make a paste of cashew nuts and keep aside. Cut the cauliflower in pieces and boil in salted water for sometime for make it softer. then pour oil in a kadai and heat it. Fry the couliflower pieces till golden brown. Take them out from the kadai. Then add some ghee with the remaining oil And heat it. When the ghee is hot enough, add the cardamoms and cinnamon. When the are half fried, add the onion paste and cook well. Then add the ginger paste and salt, cook them properly. After that, add the cashew paste and mix well. When oil starts to come out from the mixture, put off the gas and add whisked yogurt and mix well. Then turn on the gas. Pour the coconut milk into the kadai and stir well. Add water if you need more gravy. Bring the whole thing to boil. Add some sugar at the end. Serve hot with roti or paratha or simply rice. 

Keema Stuffed Pointed Gourd(Keema Potoler Dolma)

What we need:

Potol or Pointed Gourd
Minced Chicken or chicken keema
Ginger paste 
Garlic paste 
Finely chopped onions for stuffing and finely sliced onions for gravy (you can use onion paste also for gravy) 
Chopped tomatoes 
Chopped green chilli 
Red chilli powder 
Garam masala powder 
Turmeric powder 
Kashmiri red chillI powder (optional)
Cardamom 
Cinnamon 
Cloves 
Dry red chilli
Salt 
Sugar 
Ghee

How we make it:

Stuffing :

Marinade the chicken keema with salt, turmeric and red chilli powder. Clean the Potol and cut it one side. Use a spoon or knife to scoop out the inner part of the potol and make a paste of it. Now take a pan and heat oil or ghee in it. Add chopped onions and fry it well. Then add garlic paste and ginger paste. Add salt, turmeric powder and red chilli powder into it and cook until oil comes out 
Then add the keema and the scooped out paste and mixerox them properly. Add some chopped green chilli. Now pour it into a pan and keep aside. Now fry the potol in oil. Then stuff the cooked chicken keema into the potol. 

Gravy:

Heat oil and ghee in a pan. When the oil is hot, add the cardamom, cinnamon, cloveso and red chilli in the oil. Now add the sliced onions into the pan and stir for some time. Then add garlic and ginger paste and stir again for few minutes. Then add chopped tomatoes and salt and cook until oil starts to come out of the mixture. Then pour some water and cover it with a lid. When the gravy starts boiling add the stuffed potol and cook it. When gravy thickens add a little sugar and garam masala powder.

Dhabe da Keema

What we need :

Soyabean oil
Butter
bay leaf
Green cardamom
Cloves
Cumin seeds
Onion, finely chopped
Garlic paste
Ginger paste
Green chilli, finely chopped
Capsicum, chopped
Tomatoes, finely chopped
Turmeric powder
Red chilli powder
Cumin powder
Coriander powder
Salt
A pinch of asafoetida
Mutton, minced
Sugar
Coriander leaves, optional

How we make it :

In a pan heat oil, add bay leaf, green cardamom, cumin seeds and cloves. Now add chopped onions. Saute till golden brown. Add garlic, ginger and butter, cook.
Add capsicum and tomato pieces and saute. Then add the mutton mince and mix it well. Now add the spices, turmeric powder, red chillI powder, cumin powder, coriander powder, pinch of asafoetida and salt. Now add a little water and cook the spices properly. Now add the chopped chillis and cook. Then add a little milk and cover the pan and keep it on medium flame. Lastly add a little sugar and garnish with chopped coriander leaves. Serve it with hot roti or parathas and enjoy.

Steamed Egg Cake Curry (Dimer Dhokar Dalna)

What we need:

4 eggs

One large onion

2 teaspoon ginger

1/2 teaspoon garlic

Green chillies (as per taste)

1 small tomato

1/2 reaspoon red chilli powder

1/2 reaspoon kashmiri red chilli powder

1 teaspoon coriander powder

Salt (as per taste)

1/2 teaspoon sugar

1 pinch garam masala powder

1 bunch of coriander leaves

Musterd oil

How we make it:

Make a paste of onion, green chillies and ginger. Take eggs and whisk them in a bowl. Add half of the mixture into it. Grease oil in a tight steel container. Pour the mixture in it And then cover the container. Pour water in a pan and put the container into it and now heat the pan. Keep the water boil for 5 to 6 mins and then sim the flame and keep it for 20 to 25mins more. Now take the container out and cut the steamed eggs into squares. 

Now heat oil in a pan. Add sliced onions in it and saute it. Now add chopped tomatoes and cook them well. Now add garlic paste. When garlic paste is fried well and smell starts to come out, add tge remaining onion and ginger paste into it and mix them well. now add turmeric powder, red chilli powder, kashmiri red chilli powder, coriander powder and salt and cook them well. When oil starts to come out from the mixture, pour a little water ( not too much, we need a thick gravy). When the gravy starts boiling, add the egg cakes into it and cook it for sometime. Now add a little sugar and garam masala powder. Garnish it with chopped coriander leaves.

Cashew Makhana Curry

What we need:

Makhana

Cashew (use half of the amount for gravy)

Tomato

Green chilli

Cumin seeds

Asafoetida

Coriander powder

Turmeric powder

Red chilli powder

Ginger paste

Salt

Oil

How we make it:

Soak the cashews that you keep for the gravy in water for half an hour. Now put these in your grinder along with tomatoes and green chilli and make a paste of it. Now take a frying pan, pour oil in it and heat it. Then fry the makhana and remaining cashews. Keep it in a separate bowl. Now sprinkle cumin seeds, a pinch of asafoetida to the oil. Then add ginger paste, turmeric powder, red chilli powder and salt to it and cook it. When the masala is cooked well, pour the mixture into the pan and cook it well. When oil starts to come out from the mixture, add a cup of water and let it boil. Now add the fried cashew and makhanas into the mixture, cover the pan with a lid and cook it in low flame. Your dis is ready to serve.

Chicken Mulkatani

What we need:

Chicken
Curry leaves
Coconut milk
Poppy seed paste
Ginger-garlic paste
Onions
Tomato
Green chilli
Red chilli powder
turmeric powder
Kashmiri red chilli powder
Bay leaves
Salt
Musterd oil

How we make it:

Marinade the chicken with salt, turmeric powder, red chilli powder and musterd oil for atleast 15mins. Add musterd oil in kadai. When the oil is heated enough, add one bay leaf to the oil. Then add sliced onions. When the onion turns into pale brwon in colour, add curry leaves and fry that with onions. Then add sliced tomatoes. When all these are cooked well, add ginger-garlic paste and cook it well. Then add salt, turmeric powder, kashmiri red chilli powder, green chilli in the kadai And mix them properly. When oil start to come out from the mixture, add the chicken pieces and cook. when the chicken is half done, add the poppy seed paste to the chicken and cook ultil the chicken turns tender enough. Then pour the coconut milk to make the gravy. Give the whole thing a good boil. Your chicken mulkatani is ready to serve.

Fish Rezala

What we need:

Rohu or katla fish pieces
Yogurt
Ginger paste
Onion paste
Onion sliced
Green chilli paste
Cardamom
Cinnamon
Bay leaf
dry red chilli
Whole peppercorns
Sugar
Nutmeg powder (optional)
Turmeric powder
Salt
Musterd oil

How we make it:

Whisk the yogurt and add onion paste, ginger paste and green chilli paste and keep it aside. Marinade the fish pieces with salt and turmeric and fry it. Now marinade the fried fish pieces with the yogurt misture. Pour masterd oil in a paN and heat it. When the oil is ready, add the cardamom, cinnamon, bay leaf and dry red chilli. then add the whole peppercorn and sliced onion. When the onion softens, pour the marination into the pan and stir. The oil starts to come out add some sugar. Then pour a little warm water to make the gravy. And then add the fish pieces. When the gravy starts boiling, add nutmeg powder. Fish rezala is now ready to serve.