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RIYA'S COOK BOOK

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Kumro phuler Bora (Pumpkin Flower Pakora..)

Pumpkin flowers or Kumro phul is one of the favorite food item. It is one of the favorite food starter in Bengali cuisine. But now a days its almost forgotten recipe. So today i am sharing this recipe which can be very simple and quick to make. It is pure vegetarian recipe. Serving: 3 Person Cooking time: 15 Minutes What we Need: Rice flour-1.5 Cup Besan-1/2 Cup Kalonji-1/2 tsp Green chilli pate-1/2 tsp Turmeric-1/4 tsp Salt to taste Oil to fry-2 Cup Preparation: Cut the stem of the flowers and wash them gently and rinse the water. Keep them aside and wait till all flowers gets fried up. Take 2 cup oil and heat it up. Oil qty to be adjusted based on qty you need. as we required for deep fry. Now we have to prepare the batter using Rice flour 1.5 Cup, Besan 1 Cup, Kalonji-1/2 tsp, Green chilli Paste, Turmeric and Salt to taste. Add 1tsp hot oil in the batter, this will make the Pakora real crunchy. Now dip the flower one

Mourala fish curry with Bringal (Bengali fish Curry)

Mourala fish is another tasty river fish. They are very small in size. People used to avoid to eat those small fishes due to cutting & cleaning time it required. But believe me if you afford to take the effort then this fish will be much more tastier than the Big fishes. What we Need: Morrala Fish- 250gm Brinjal-1Pcs (Medium Size) Potato-1 pcs. (Medium Size) Turmeric-1 1/2 tsp ( 1/2 for cooking and 1 for marinate process) Jeera (Cumin Seed)- 2tsp (2 tea spoon for paste, 1/4 for Tadka) Green chilli-5 nos (3 for Paste and 2 for Curry) Kajonji-1/4tsp Mustard oil-3/4 Cup (However you can take clear oil too) Water-2 cup Salt to taste Preparation: Clean the fresh Mourala fish at running water, once we clean it properly there will be minimum smell. Then take a small bowl, where we are going to marinate the fish with Salt, 1/2 tsp Turmeric powder. And keep it aside. Then w

Stuffed Chalkumro with Sorse / Stuff Ash gourd with Mustard seeds/ Veg starter for Rice.

Chal Kumro / Ash Gourd also known as white pumpkin. Ash gourd have maximum water content low in calories, fat and protein and carbs, yet it is rich in fiber and antioxidants which is helpful for immune system. This dish can be a very good side dish. along with Dal and Rice. Most obviously it is a Bengali vegetarian recipe. Serving: 03 Person Cooking time: 15 Minutes What we Need: Ash Gourd/ Chal Kumro- 6 pcs Mustard seeds -1 Bowl Green chilli- 1/4 Cup Frying Oil- Turmeric- a Pinch Salt to taste Preparation: First take the Ash gourd/ Chal kumro wash and peel off the skin. Cut the Ash gourd in round -round pieces. The thickness of each piece should be around 1 inch. Now with a knife cut in a middle side so that pocket shape for stuffing. Boil them to 50% in a bowl by adding some turmeric and some salt. Do not forget to add salt in the water. Make stuffing paste with musta

Methi Paratha I Methi ka Paratha I How to make Flatbread / Indian Roti with Fenugreek Leaves I Health Breakfast-Methi Paratha

Methi paratha recipe is of the popular paratha / Indian flat bread recipe. Methi paratha is a healthy and tasty whole wheat flatbread made with Fenugreek leaves. These Fenugreek flatbread is a healthy alternative to plain Paratha / Alu Paratha and packed with more flavors and nutrition. Methi paratha is a quick and healthy breakfast or Light dinner option. Fenugreek aka Methi leaves is easily found in Indian vegetable Market. And it also does not really demand any side dish or vegetables. Serving: 5 Parathas (For 3 Person) Preparation time:35 Minutes Cooking time: 25 Minutes What we Need: Methi- 1.5 Cup Whole Wheat Atta-2.5 Cup Ginger- 1/2 tsp Ajwain (Carom Seeds)- 1/2 tsp Water-1.5 Cup Chopped Green Chilli-2 pcs Clean oil-1/2 tsp (For kneading the dough) Salt to Taste Oil / Ghee- 5 Tsp Preparation: Wash and rinse 1.5 cup tightly packed Methi leaves very well in water. Drain and chop the Methi leaves finely and keep aside.

Bengali Style Egg Curry (Dimer Jhol)

Egg Curry (Dimer jhol) is most widely cooking item across India, however style of cooking is almost every part of India. Today I am sharing Egg curry mostly cooked in our north eastern region of India where we tend to put potato in it. This dish will be very simple to cook and very much different from Egg dishes that cooked in our restaurants. This will be simple dish with less masala which should be soothing to our health too. Serving: 03 Person Cooking time: 30 Minutes What we Need: Egg- 3 pcs. Potato-1 pcs. (Big Size) Onion-2 Medium Size Turmeric-1 Tsp (1/2 for cooking and 1/2 for marinate process) Jeera (Cumin Seed)- 21/4 Tsp (2 tea spoon for paste, 1/4 for Tadka) Green chilli-3-4 nos. (3 for Paste) Mustard oil-3/4 Cup (However you can take clear oil too) Red chilli powder-1/4 Tbs Water-2 cup Cardamom & Cinnamon Powder together-1/4 tsp Bay leaf-2 Nos Salt to taste

Kaju (Cashew Nut) Panner masala Or Kaju Panner Curry.

Kaju Panner masala or Kaju Panner curry is one the famous recipe made from Panner. Today I am going to prepare this dish the way my sister make and lighten up the eyes of her kids. Her kids are choosy for foods but this Kaju Panner masala is one of their favorite item. And I am pretty sure your kids also going to love this. Kaju Panner masala / Kaju Panner Curry can me make in quick time, so this dish also ideal when some guests are coming. and you need some quick as well as delicious dish. In this dish, not going to use any garlic or onion so it will be P ure Veg . Serving:- 4 Person Cooking Time:-30 Minutes What We need: Paneer:-200 gm. Potato:- 2pcs (medium size, based on your liking with potato) Mustard Oil:- 4 to 5 tbs (you can take clear oil too) Salt to taste For Gravy base ( Masala Paste) : Cumin Powder:-1tsp. Coriander Powder:-1tsp. Cardamom / Elachi:- 4-5 cloves Cinnamon / Darchini:- 1 stick (Small Size) Kaju/Cashew Nuts :- 5

Veg. Dum Biryani / Vegetable Dum Biriyani Recipe

Veg Dum Biryani is one of the most famous Indian traditional recipes made with some easily available ingredients. Though its lengthy cooking process but it can be mouthwatering dish in any day. This irresistible delicacy makes for a perfect wholesome meal, made with rice, spices and veggies, Biryani is often prepared for special occasion and festivals. It tastes best when served with Raita. This biryani recipe is the almost traditional way of making Biryani in a Handi, sealed with Foil paper and slow-cooking. However, you can add your favorite vegetables or Panner to enhance the taste of it or give yourself touch. What we Need: Basmati Rice- 250 gm Carrot-1/2 Cup raw Beans-1/2 Cup raw Potato-1pcs Cauliflower-250gm Green Peas-125gm Capsicum-1pcs (Medium Size) Onion-4pcs (2 for biryani barista and 2 for mix vegetables) Garlic and Ginjer paste-1 1/2 tsp Tomato-1 1/2 cup (2 medium size) Cashew-1/2 cup Broken Curd-3tsp Jeer

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