Yam Tikki

Yam Tikki
Ingredients
1/2 kg Yam boiled
1/2 tsp garlic paste
1 onion chopped
1 green chilli chopped
Salt to taste
1/2 tsp Lime juice
1/2 tsp garam masala powder
1 bread piece soaked in water and squeezed
1 tsp coriander leaves chopped
Oil for shallow frying
Method
Mash the yam. Mix all the above ingredients and bind it well. Make equal portions and flatten it. Shallow fry it. Once brown from both the sides take it off the gas. Serve it with green chutney...

Malai meethi mattar

Malai meethi mattar
Ingredients
1/2 cup peas
1/2 cup finely chopped methi leaves
1/2 tsp cumin seeds
1 tsp ghee
1 bay leaf
1/2 red dry chilli
1/2 tsp coriander powder
1/2 cumin powder
1/2 tsp garam masala
Salt to taste

For the paste
2 tbsp kaju
2 tbsp curd
2 tbsp malai
1 green chilli
2 tbsp milk

1 tsp malai for garnishing

Method
Grind the ingredients for the paste.
Take a pan and add ghee. Add cumin seeds, bay leaf and red chilli. As the cumin seeds crackle add methi leaves and peas. Sauté it for 3 to 4 minutes. Add the paste and the powder masalas. Cook it on slow flame till the peas are tender and cooked. Add malai before garnishing.

Chandrapuli

Chandrapuli

Chandrapuli is a mouth watering sweet of Bengal. It is named Chandra puli as the shape is made into  half moon shape..

Ingredients:

1 Coconut  grated
1 cup Khoa
1 cup Paneer
1/4 cup Sugar  or as per taste
1/2 tsp Cardamom  powder
Pinch of salt

Method:

Grind the coconut in to fine paste.
Take a vessel and put the coconut  paste add sugar and pinch of salt, stir it for 5 minutes. Add paneer and stir for another 5 minutes and then add khoya and cardamom powder. Stir well till the ingredients mixes well and all the sides of the pan starts to leave. Take of the fire. While still warm give the sweets the desired shape in the mould....

Malai Chumchum

Malai Chumchum
Ingredients
1 liter milk
1 tsp of citric acid
1 tbsp of fine suji
1 tsp of maida
1/2 tsp of sugar
2 cups of sugar
1 cup of water
1/2 tsp rose essence
1/2 cup of fresh cream
2 tbsp condensed milk
Glazed cherries for decoration

Method
Add the citic acid to 4 tbsp water and keep aside. Boil the milk. Once the milk boils add at citric acid water and let it boil for a minute and switch off the flame. Let it stand for 5 minutes. All the paneer will float up. Drain the whey out. Pour cold water over the paneer.  Hang the paneer till all the water drains out. Take a cooker and add 2 cups of sugar and water. Let the sugar dissolve. While the sugar syrup is boiling, take the paneer on a plate and add maida, 1/2 tsp sugar and suji. Knead the paneer very well with the help of your palm at least for 5 minutes. Or knead until all the paneer comes together and will form a dough. Boil the sugar syrup to string consistently. To check make one small ball and drop it in the sugar syrup. The ball should not break. If it is breaking then add 1/2 tsp of maida and knead it well.  Make around 14 small balls. Flatten the balls with your hand. Add the flatten balls in the sugar syrup on high flame. Close the lid and give one whistle. Immediately take the cooker under the tap and pour cold water to release the steam. Now put the cooker back without the lid on slow flame for 5 minutes. Take the cooker off the gas. Take out the  chum - chums on the plate and cool it. Take the fresh cream and beat it till becomes stiff. Add the rose essence and condensed milk and mix it well. Take a disposable piping bag and put the cream in the bag. Cut the tip and with the help of the piping bag pipe out the cream on top of the chum - chumps. Garnish it with glazed cherries...
Note :-  Keep the sugar syrup for other sweet dish.

Chicken Stroganoff

Chicken Stroganoff made in a pan, a bit different from the traditional method.
Serve - 1  to 2 portions
Ingredients
150 grams of pasta / noodles cooked according to package directions
1 small onion finely chopped
4 mushrooms cleaned and sliced
1/2 tbsp olive oil
1/2 tbsp butter
100 grams boneless skinless chicken breasts cut into strips
1/4 tsp garlic powder
1/4 tbsp Worcestershire sauce
1 cup of ready made cream of chicken soup
2 tbsp curd
4 tbsp cream
Chopped fresh parsley or dry herbs for garnishing
Salt and pepper to taste

Method
Season the chicken strips with salt, black pepper, and garlic powder. Cook pasta / noodles according to package directions. Heat olive oil over medium high heat. Add in finely chopped onion and mushrooms and sauté for about 5 minutes. Remove the vegetables from the pan and set aside. Melt butter over medium-high heat. Add in chicken strips and cook for 5 minutes.  Add in cream of chicken soup and Worcestershire sauce. Bring to a gentle boil. Add sautéed mushrooms and onions. Reduce heat to low. Stir in the cream and curd. Switch of the gas. Season with salt and black pepper. Garnish with chopped fresh parsley and serve it with noddles or pasta.