Egg plant pithza

Ingredients:

Flour 1 cup
Yeast 1 TSP
Egg 1 piece
Rice powder 1 TSP
Wheat crash 1 TSP
Sugar 1 TSP
Salt 1/2 TSP
Milk powder 1 TSP
Olive oil 1 TSP
Onion cut in ring shape 1/4 cup
Bringal 1 piece
Chopped chilli 2 TSP
Capsicum 1/4 cup
Boiled meat kima 1/2 cup
Dry chilli powder 1/2 TSP

Process:

Mix flour,salt,yeast,sugar throughly.Add egg  and water and make7-8 min later make it in round shape keep it for fomentation for 30 min.Prepare pithza bread by it. remind that,roti should not be light.

In another pot fry the round slice of bringal.Then give a layer of
kima,sass,capsicum,chilli,dry chilli,bringal on roti.

Now spread the cheese on it.Heat it in 200 degree centigrade for 15 min.Then serve it.

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Vegetable lollipop

Ingredient:

Chopped onion 1/2 cup
Potato 1/2 cup
Cabbage 1 cup
Bean 1/2 cup
Onion 1/3 cup
Barbecue Masala 1 cup
Salt as required
Tomato sas 1 TSP
Coriander leaves 2 TSP
Dhanepata kuci-as required
Peeper powder 1 Tsp
Hot spicy 1 TSP
Carrot in long size for sticks.

Process:

Glend the carrots,mix cauliflower,cabage,bean and boiled potato with it.Now mix chopped onion,green chilli,coriander leaves,corn flower.Again mix all ingredients and make it in shape of lollipop by hand. Put   the carrots which was in length into the lollipop. Sink it in egg and give layer of oil on it. Then keep it in refrigerator.Fry it in heated oil in brown colour. Serve it hot with sass.

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Vegetable cake

Ingredients:

Mix Vegetable(cauliflower,cabbage,carrots,potal,bean) 2 cup
Flour 1/2 cup
Egg 4 pieces
Baking powder  1 & 1/2 cup
Turmeric powder 1tsp
Chilli powder 1 tsp
Peeper powder 1/2tsp
Coriander- leaves 2 tsp
Butter 1/2 cup
Cheese 1 cup
Big onion in ring shape cut 1 full onion
Tomato 1 pieces

Process:

Boil a little the vegetables in heated water. Excrete water from it and paste the vegetable. Break the egg and take it in a pot. Mix flour, turmeric,chilli, with the egg. Now mix vegetable and other ingredients. Take the mixture in a oven proof pot and give the onion which was cut in ring shape and tomato. Heat it in  170 degree for 30 minutes. Then serve it with sass.

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Orange mafin

Ingredients:

Flour 1 cup
Beaking powder 1/2 TSP
Sodium bicarbonate 1/2 TSP
Egg 3 pieces
Yogurt 1 cup
Mutton 1/2 cup
Sugar 1 cup
Railed orange 1 cup
Orange juice 1/4 cup

Process:

Heat 160 degree in oven. Put pepper's cup in pan. Clean a fiber cloth. Excrete water from yogurt by using the cloth. Brear an egg.Separate youlk and white layer of egg. Mix sugar in mutton.Give youlk in it. Again add orange juice,railed orange. Mix flour in yogurt. Make mix with the white layer of egg.Mix marung slowly in flour mixture. Then take 1/4 pup of mafin and give butter.Bake it in per heated oven for 40-60 minutes.

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Salmon curry with ripe mango:

Ingredients:

Salmon's belly 5 pieces,
Mango slices 5-6 pieces
Ginger paste 1 TSP
Onion paste 1 TSP
Cumin seed paste 1 TSP
Turmeric powder 1 TSP
Oil 1 TSP
Sugar as required
Salt as required.

Process:

Mix salt with pieces of Salmon's belly,keep for 10 minutes. Then wash it.  Heat oil in a pan. Fry ginger,onion,turmeric,cumin seed,salt in medium flame. Add fishes in the fried spices and throughly stirred it. Pour 1 cup of water. When it will be boiled,add slices of ripe mango. Cook it for 3-4 minutes by covering in medium flame. Give sugar and remove it.

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Pianapple-Hillsha

Ingredients:

Hilsha fish 5 pieces
Oil 2 TSP
Pineapple slice 6-7 pieces
Milk of coconut t cup
Ginger,onion,cumin seed paste 1/2 TSP
Salt as required

Process:

Heat oil in a pan. Give  onion,ginger,cumin seed and salt. Add pineapple slice in the mixture and stirrer it.After that pour milk of coconut.When it will be boiled , add Fish pieces. After a while decrease the heat. 4-5 minutes later give sugar and remove it.

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Pasta with cream

Ingredients:

 Bow tie pasta shapes  2 cup
Olive oil 1/4 cup
Salt as required
Peeper powder 1 TSP
Chopped garlic 2-3 pieces
Onion 2 TSP
Broccoli 1 cup
Carrot 1/2 cup
Paramajina cheese 1/2 cup
For making white sass:
Flour 2 TSP
Mutton 2 TSP
Milk 2 cup
Salt,sugar,peeper as required

Process:

Heat water in a pot and boiled pasta with salt.Then excrete water.Heat butter in a pan and fry flour in it.Now pour milk and stirrer it.When milk will be concentrated,mix with flour add salt,sugar,peeper and remove it.Now take olive oil in a pan.Add onion,garlic, and other ingredients .Stirrer it throughly.When vegetable will be boiled give pasta fry it for a while.Now mix white sass which we have made.Spread cheese on it and serve it.

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Cauliflower sweetmeat

Ingredients:

Channa 1 cup
Boiled cauliflower 1 cup
Powder milk 1/2 cup
Pistachios 1/4 cup
Ghee 1/2 cup
Cinnamon powder 1/2 TSP

Process:

Slash the boiled cauliflower by hand.Now heat ghee and fry the mixture.When it will be roasted add channa and all ingredients one by one.Stirrer it  throughly and cook it for 8-10 minutes.When it be cooked fully pour it in plane plate.Keep in refrigerator for 2 hours.Then serve it by cutting.

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Beef pasta pie

Ingredients:

Pasta 2 cup
Cheese 2 cup
Kima sass 1/4 cup
Peeper 1 pinch
Capsicum 1 TSP
Tomato 1 TSP
For making kima sass:
Beef kima 1 cup
garlic 1 TSP
Onion kima 1/2 cup
Tomato 1/2 cup
Tomato sass 1/2 cup
Sugar 1 TSP
 Salt as required
Peeper powder 1/2 TSP
Olive oil 2 TSP

Process:

For making kima sass heat olive oil in a pan .Add chopped onion garlic and fry it lightly.Give tomato.Cook it for a while.When tomato will be melted give all spices one by one and remove it.
Now arrange a open ring mold by standing the pasta.Spread cooked kima then cheese on it.Now arrange all ingredient on cheese.Heat it in 160 degree Celsius for 20 minutes in oven.Now put out the mold and serve hot.

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Grilled chicken with pasta salad

Ingredients:

Pasta 2 cup
One full of capsicum
2 of tomato
Lemon juice TSP
Cassio leaves 1/4 cup
Onion leaves 1/4 cup
Olive oil 2 TSP
Sweet chilli sass 1/2 cup
Salt as required
Peeper powder 1/2 cup
Chicken grill 2 piece
Noodle's cup for decoration

Process:

Boil noodle's and excrete water.Spread it in cup shape net so that it show a cup shape.This cup  lightly fry in sinked oil.Cut capsicum,tomato,cucumber,onion leaves in julian.Make salad with boiled pasta and all vegetable.Serve it in noodle's cup or dishes  hot.

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Potato cream soup

Ingredients:

Potato 4-5 pieces
Chicken stock 1/2 cup
One full onion
Chicken stock 2 cup
Flour 2 TSP
Butter 2 TSP
Peeper 1 TSP
Cream 1/4 cup
One cell of garlic
Salt as required
Carrot cut in cubic size
Sugar one pinch
Round bread for decoration

Process:

Cut the potato in cubic size.Heat Butter in a pot and add onion,garlic,salary stick and carrot.When it will be fried out add potato then chicken stock.Remove it when it will be boiled and cook it.After that blend it.Again pour it in a pan.Stirrer it  for a while and all ingredients.When gravy is formed serve it in a pot or in the middle of bread.Give a few cream on it.

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vegetable with Cream soup:

Ingredients:

Carrot 1 cup
Papaya 1 cup
One full onion
cell of garlic
Butter 2 TSP
Cream 4 TSP
Cauliflower  1 cup
Salt as required
Peeper powder Chilli 1 pinch
Chicken 1 cup

Process:

Cut the vegetable in cubic size.Heat in butter and give onion,garlic. When it will be fried out mix vegetable.Add chicken stick.When it will be boiled remove it.then blend it.After that pour it in pot Stirrer it for a while.Add cream,salt,peeper powder.Once thick gravy is formed.Then pour it in serving pot and serve it by giving cream on it.

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Ladies finger with Hilsha fish caccari

Ingredients:

Head and tail of hilsha cut in small size 1 cup
Ladies finger 1/2 kg
Chopped onion 1/2 cup
Green chilli 6 pieces
Mustard paste 2 TSP
Salt 1/2 TSP
Mustard oil 1 cup
Water 1 cup

Process:

Mix green chilli,onion,salt,Mustard paste with hand in a  pan.Then give oil and fry the spicy. Now add Hilsha,Ladies finger and mix it. Then give water and keep it in heat.Cover it by a lid.When it will be boiled remove the lid. other wise colour of ladies finger will be spoiled.Cook it in high flame.When water will be dried out remove it.

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Ipomoea aquatica fried spinach

Ingredients:

Aquatic spinach 1/2 kg
Chopped onion 1 TSP
Chopped garlic 1 TSP
Dry chilli 3 pieces
Salt 1/2 TSP

Process:
Wash the aquatics spinach.Boil it in middle flame without covering.Heat oil in another pot.Fry dry chilli in red colour in the oil with onion and garlic.Then give boiled spinach with it.When water will be dried out remove.Take it in a pot and serve.

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Hilsha with onion and tail sooth gurd

Ingredients:

Head and tail of Hilsha cut in small size
Two side of
Gurd 1/2 portion cut in triangle size
Boiled water 1 cup
Turmeric as required
Salt as required
Green chilli paste 1 pinch
Cumin paste 1/2 TSP
Mustard oil 1 TSP
 Kalijira   1 pinch
Chopped chilli

Process:
Take mustard oil in a pan add cumin paste,chilli paste,salt,turmeric.Fry it for a while. Now add tail and head which was fried before and stirre it.Give Kalijira  ,fry it for 2 minutes. After that add 1 cup water in it.Cook it in light flame. When   gurd  will be boiled remove it by giving green chilli.

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Seven instructions of making food teasty

Expert cookers are sometimes feel depressed. Sometimes she doesn't get accurate taste of food,sometimes food  become over heated,sometime it may get bitter,sometime she is unable to give accurate measurement of spicy or she gives extra salt or sugar unconsciously etc. But it is not true that the food we take in restaurant is not tasty always. we  can't  spoil it. w have to eat it at any way.Let's know 7 process that make your tasteless food tasty over your eyes.
1.You are cooking meat, is it become dilute? or it is not so tasty or gave spicy  to much,or scent is not so attractive or you are feeling bitter?Not think so much.Fry to much onion  and give hot spicy while you are frying. Then give it in your meat.Now stirrer it throughly,cook it for 15/20 min in light flame.When the problem will be solved it will be eatable.
2.Are you give salt or excess chilli? It is so excess that it is not eatable at all.Add milk with  a few sugar.Then cover it and cook it in light flame.Problem will be solved.
3.Is grill chicken,kabab is not so tasty for eating? or fried it so much or salt or chilli is so excess? Not think so.We have the of this problem too.Mix yogurt,sugar,chat spicy,chopped coriander leaves and mustard oil.Problem will be solved by this mixture.
4.Is it not so tasty  porotha and potato chop in eating? or salt-spicy is not in accurate measurement?Spread any of your favorite chat spicy. At a moment the food will be tasty.
5.Fried rice,polaw biriyani be very soft.Do you want to make it perfect?Take it ,cool it under a fan.After a while it will be perfect. Then heat it in a pan.
6.Do you make snacks food?is it not so tasty or cooked is not so good? Serve a special sass with it.Take meyonage and tomato chap as required.Add chilli sass,peeper powder,lemon juice,water.You may  food with this interesting sass.
7.Is it spread bad smell from fish's curry? pieces the tomato in  curry.then spread some powder of fried cumin seed and coriander leaves.Cook and serve it.You may get sweet smell.

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Smoke Brinjal

Ingredients:

Brinjal 2 pieces
Prawn in small size 250 mg
Garlic 1 TSP
ginger 1 TSP

Kima of prawn 1/4 cup
Coconut paste 1 TSP
Salt as required
Sugar 1/2 tsp
Chilli powder 1 TSP
Turmeric powder 1/2 TSP
Cardamon 1 piece
Cardamom 3-4 piece
Cassio-leaves 2 piece
oil as required

Process :
Cut the brinjal into 4 part in length.They will be joined in the stick.Mix salt with it and keep for 10-15 minutes.Then mix prawn, coconut, salt ,chilli  and take it into brinjal. Tie the brinjal with a fiber.Heat oil in a pan. Give cassio-leaf, Cardamom, cinnamon and all spices one by one.Fry it for o while.Then give, chilli,salt,turmeric and  prawn kima.Stirred it thoroughly and fry for a few time.After that give 1/2  cup water.Ween it will be boiled give fried brinjal.At last when oil will be come up, give chopped coriander-leaves.Then remove and serve hot.

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Polan puri

Ingredients:

Channa 2 cup,
Powder of sugar
Cardamom powder 1 pinch
Pistachios slice-as required

Process:
Heat in milk, mix lemon and make Channa.Take Channa, sugar cardamom in a nonstick pan and heat it.Remove when sugar become melted.Take some Channa and make it in round shape.Give it in liquid which we have prepared from sugar.Arrange it in a Pot and give pistachios pieces on it.Then it will be prepared for serve.

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Beef roast with Jack-fruit seed

Ingredients:

Jack fruit seed 1/2 cup
chilli powder 1/2 cup
Beef 1 kg
Onion paste 1/2 tsp
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
cumin seed paste 1/2 tsp
Coriander seed paste 1/2 tsp
oil 2 tsp
Salt-as required
Hot spicy as required

Process:
Heat oil in a  pan.Give all spicy one by one and fry it.Then give beef and fry .When beef will be boiled give Jack fruit seed and stirred thoroughly.When seed will boil  mix hot spicy.7-8 minutes later remove it.

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Fish-Barbecue :

Ingredient:

One hilsha fish

Chopped onion

Bread 2 pieces

Powder of toast biscuit

Chopped green chilli

Egg 2 pieces

Salt as required

Chopped coriander-leaves

Process:

At first boil the fish with required water so that water get dry and fish become boiled.Then cut the fin, tail and head.Wash the internal part of belly of the fish.Pick up the thorn.Then make bharta of fish by giving bread,egg,chopped onion,green chilli.Give a few water.Again pick up the water.Spread the powder of biscuits on it.Take a little oil in a tray and spread it.Now make a shape of fish with the kima.Put The fin,tail head in accurate position.Put it in a micro-oven for 20 minutes.Now Hilsha kabab is prepared for serve.

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Prawn Tempura

Ingredients :

Tempura Flower 1 TSP
Corn Flower 1TSP
Ginger and Garlic paste 1/3 TSP
Water and Oil as required

Process :
Mix lemon juice and salt.Marinated it for 20 minutes.Mix all ingredients with tempura flower and make liquid. Sink prawn in it. Fry the prawn in hot oil. Then serve it by arranging.

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Meat Fry with masala

Ingredient:

Beaf 2 kg
Middle size  pieces 2 cup
Ginger paste  2 tsp
Garlic paste 1 tsp
Chilli powder 1 tsp
Turmeric powder 1 tsp
Cumin-seed powder 1 tsp
Onion 1 cup
Salt- as required
Yogurt 1/ 2 cup
Cassio-leaf 4 pieces
Cinnamon 4 pieces
Cardamom 4 pieces
Clove 6 pieces
Green chilli 5-6 piec

Mustard oil 1 cup
hot masala powder 1 tsp
Fried cumin-seed powder 1/2 tsp

Procedure:
    Cleam the meat,mix salt and yogurt.Keep it for an hour.Heat oil,fry onion on it.Then fry meat and cuijhala for a while.Then pure water when oil will come up,give hot masala powder,cumin-seed powder and remove it.

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Bringal-Cheese

Ingredient:

Brinjal slice in length 3 piece
Mix 1 cup  with
Turmeric,Salt,Chilli and keep for a while
Craft cheese 1 tsp
Soya-bean oil as required

Procedure:
    Mix spices and water with Besson,make it in concentrated.Cut the Brinjal in length and clean it.The excrete water from it.Give layer of craft cheese.Fry it in sinked oil.then serve it.

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Mutton Pakki Biriyani

Ingredients:

Oil 1 cup
Milk powder 1 /4 cup
Jayatri-nutmeg paste 1/2 TSP
Clove 5 pieces
peeper 8 piece
Cardamom 3-4 piece
Cassio-leaf 8 pieces
Hot water 8 cup
Mutton 2 kg
Potato 1/2 kg
Polao rice 1kg
Potato Bukhara 10 pieces
Chopped onion 2 cup
Ginger paste 11/2 TSP
Shahi jira paste 1TSP
Garlic paste 1 TSP
Sour yogurt 1 cup
Chilli powder 1TSP
Salt as required
pier 1 TSP
Ghee  1 cup
Biriyani spicy 1/2packet
Process:
Mix yogurt,spicies paste,chilli powder,salt and biriyani spicy with meat.Marinate it for 1-2 hours.Cook the marinated meat with oil.Cut potato and fry it.Wash rice and keep for ex-create water.Heat oil and ghee.Give chopped onion and stirred it.Fry chili.In the oil fry hot spices,cassio-leaf,and rice.After that pure water in the rice.When rice will be boiled give milk powder and salt.When rice will be half boiled give the  cooked meat.Cover it by giving potato bukhara.Cook it in light fire for 10-15 minutes.Give chili upon it and remove.At last it become ready for serve.

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Coconut Lemon Duck

Ingredients:

2 of duck
Coconut milk 6 cup
Yogurt 1 cup
Sweet yogurt 1/4 cup
Milk 1 cup
Chopped onion 1 cup
Onion paste 1 cup
Ginger paste 4 TSP
Garlic paste 2TSP
Cumin paste 1TSP
Peanut paste 2TSP
Poppy paste 2TSP
Turmeric powder 8TSP
Chilli powder 1TSP
Peeper powder 1TSP
Hot species powder 1TSP
Nutmeg Jayatri powder 1/2 TSP
Cinnamon 6 pieces
Cloves 6 pieces
Cassio leaf 4 pieces
Ghee 1/2 cup
Oil 3/4 cup
Salt as required
Green chilli 4-5 pieces
Chili powder 1/2 cup
Process:
Wash the duck. Take the pieces with leather.Wash those and mix with milk, turmeric.Keep it for 1 hour.Heat oil and ghee.Give onion.When onion turn into brown in colour give all paste of spices,Fry it for a while.Then give meat.Again fry it. Give salt,cardamom,cinnamon,cloves,chili,yogurt.Again fry it.After that give 5 cup of coconut milk and 2 cup hot water.Cook it by covering.When meat will be boiled and water will be dried out give 1 cup coconut milk,chili,hot spices,nutmeg Jayatri powder,green chili.Cook it in light fire.When oil will come up remove it by giving malai.Serve it with malai curry,Chitaruti,roasted hodgepodge and paratha.

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KASHMERI POLAO

 

Ingredients:

Polao rice 1 kg
Chopped onion 1 cup
Carrot in square size
Cassio leaf 2 piece
Clove 4  piece
Cinnamon 2 piece
cardamom 2 piece
Ghee 1/2 cup
Milk powder 1/4 cup
Salt 1 TSP
Raisin 3TSP
Spicy barbecue 1TSP
Dry fruits
Peanut 1/4 cup

Process:
Wash rice and keep it for excrete water. Heat ghee and fry onion for one minute.Then fry carrot in a pot and give rice, cassio leaf, cinnamon, cardimom.Then fry rice for 2 minutes. After that give milk powder. After 1 minute give salt and chilli.Pour hot water up to rice and remove it. Cover it by giving raisin.Keep in oven for 10 minutes.Again give barbecue spicy,chilli,dry fruits and peanut.Again cook for 4 minutes.Then remove and serve .

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Painapple's jelly

Ingredients:

3 middle size Pineapple
Sugar 4 cup
Lemon juice as required

Process:

    Cut the pineapple in length slice with spoon.Mix sugar in slice pineapple and give heat.When it become concentrated stirred it with lemon  juice.After a while take down it and pure it in a bottle.When it become cool give lid.

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Tomato prawn

Ingredients:

Middle shape prawn 1/2 kg
Mustard paste 1/2 cup
Slice tomato 1 cup
2 middle  size onion
Coconut paste 1/2 cup
Ginger paste 1/2 tsp
Cumin seed 1/2 tsp
Red chilli 2 tsp
Turmeric as required
2 Cassio-leaf
Oil and salt

Process:

    Mix turmeric with prawn and keep it  for a while.Heat oil in a pan and give cassio-leaf,onion.Fry i for a while and give all spices and cook it.When spices become roasted roast,give tomato pieces.When tomato will melt,give mustard and coconut paste.again boil,when come up give prawn and water.Cover it.Remove  it when thick gravy is formed.      

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Dessert

Ingredients:
Liquid milk 2 liter
Powder milk 1 cup
Polar rice(Sink it 2 hours into water) 1 cup
2 tsp pistachios pieces
Cardamom 2 pieces
Process:
    Heat the milk and make it one liter.Give rice into it.When it become boiled mix sugar and powder milk with it.Stirred it at lower heat when it become concentrated give pistachios and cardamom.Then take down it.When it become cook serve it.

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Orange Chicken Koptakari

Chicken Chest meat 1/2 kg
Ginger paste  1tsp
Garlic paste 1/2 tsp
White pepper powder 1/2 tsp
Salt as required
Lemon juice 1 tsp
Corn flower peanut
Pesta Raisin kisan cheeses 1/4 cup
Egg 1 piece
Oil as required
Ingredients for Cooking Kopta:
Onion paste 1/2 cup
Ghee 1/4 cup
Oil 1/4 cup
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
 Yougurt 1/2 cup
Salt as required
Raisin and peanut 1/4 cup
White  pepper   1/2 tsp
Orange juice 1 cup
A few outer layer of orange
Process of making Kopta:
            Make the meat paste mix,garlic paste,Ginger paste,salt,white  pepper    ,lemon juice,corn flower,with meat paste,then mix peanut paste,raisin cheese and make kopta in round shape.Then give peanut mix into kopta and make it round ball.Fry the ball into oil.
Process of Cooking kopta:
            Heat ghee and oil,then boil,onion paste,other spices and orange juice.Then give the fried kopta and cook it.Before finishing the  cook give 1 pinch sugar.Then serve it giving  chili powder.Peanut and paste upon it.

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